Identify A Ripe Pineapple

The larger the pineapple is, the sweeter the fruit.

Hiding beneath the surface of a spiky, protective rind, a ripe pineapple fruit has a juicy, firm flesh, much coveted for its refreshing zing. Fresh fruits are ideal for coring and slicing or served chopped in a fresh, fruit salad. For the best taste, a pineapple should be allowed to ripen on the plant before it's harvested. If you are unsure of the harvest date, you'll have to rely on your senses for premium pineapple selection.

Instructions

1. Look at the surface of the pineapple. A yellow-gold rind indicates ripe fruit. Avoid buying a green pineapple unless you are prepared to allow it to ripen. Examine the fruit to verify that it is not split, obviously rotten or leaking. Throw away a pineapple that is red or dark orange as these are indications of rot.

2. Pick up the pineapple, and turn the base of the fruit toward your nose. Sniff the pineapple to detect a light scent. Allow a pineapple that doesn't release this scent to ripen a bit longer.

3. Hold the fruit carefully, turning the spiky flesh away from your skin. Use both hands to give the fruit a gentle squeeze. A ripe fruit feels firm, but squishy.

Tags: pineapple that, ripe fruit

Make Potato Chips With A Frydaddy

Electric deep fryers control the oil temperature automatically, making frying chips easier.

The FryDaddy, and other appliances like it, is an electric appliance that takes the guesswork out of deep-frying. These appliances use a thermostat built into the base to heat the oil to the precise frying temperature. Since the heating element is enclosed, there is no danger of hot oil spilling out onto a flame, as it could with stovetop frying. Use this same technique for making potato chips with any electric deep fryer.

Instructions

1. Remove the plastic lid from the FryDaddy, and add the vegetable oil.

2. Plug in the appliance to preheat the vegetable oil in the Fry Daddy for 15 minutes.

3. Scrub and then peel the potatoes using a vegetable peeler.

4. Thinly slice the potatoes with the mandolin or use a knife to cut the potatoes paper-thin.

5. Drop the potatoes into the hot oil in batches of 1/2-cup to keep from overcrowding the pot.

6. Fry the potatoes for four to six minutes or until golden brown. Flip the potato chips with the skimmer halfway through cooking.

7. Lift the cooked chips from the oil and transfer to paper towels to drain, cool and crisp.

Tags: chips with, potato chips, potato chips with

Start Sunflower Seeds

Grow sunflowers by starting the seeds indoors.

Annuals native to the Americas, sunflowers brighten gardens and landscapes with their large, flowering heads and vibrant colors. The flowers are available in a variety of strains with petals that range from a deep orange to a pale yellow. While some of the seeds are edible, many sunflower seeds are grown just for ornamental purposes. Starting the sunflower seeds indoors will allow you to get an early start on the growing season so that you can enjoy the sunflowers longer.

Instructions

1. Pour fresh potting soil into individual peat pots. You can make your own potting soil by mixing one part compost, one part peat moss and one part vermiculite.

2. Sow two sunflower seeds in each peat pot. Place the seeds in the center of the pot and cover them with ½-inch of the potting soil if you are growing a dwarf variety or 1-inch for larger sunflowers.

3. Water the soil to keep it moist. Cover the peat pots with a clear plastic wrap. Place the pots in a sunny window until they germinate. Keep the soil moist while you wait for the seeds to germinate. This will take around 14 days.

4. Remove the plastic from the peat pots once the seeds germinate. Water the soil to keep it moist, but avoid over watering the soil so that it does not become soggy. Remove the weaker seedling from each pot once the strongest seedling produces two sets of leaves.

5. Transplant the sunflower seedlings outdoors after the threat of frost passes. You will need to harden the seedlings by placing them outdoors for two to four hours each day for seven days before you actually transplant the sunflowers outdoors.

6. Cut the bottom off the peat pots with scissors or a sharp knife. Plant each peat pot into a hole in the soil so that the rim of the pot remains at the soil level. Space large sunflowers 3 feet apart and dwarf sunflowers 1 foot apart.

Tags: peat pots, potting soil, each peat, keep moist, peat pots with, pots with, seeds germinate

Make Hummus At Home

Hummus is a popular and versatile dip. You can eat it with pita bread, crackers, vegetarian burgers, falafel or just about anything else. You can add herbs and spices to the basic recipe to liven it up, or just enjoy the plain, yet tasty, basic recipe. You'll find hummus sold in some restaurants and many grocery stores, but it is very easy to make at home---and you may find you like your own version better than any store-bought, pre-packaged brand.

Instructions

1. Open 1 15 oz. can of chickpeas and drain out the juice. Pour the chickpeas into a bowl and mash them with a fork.

2. Add 1/3 cup of roasted tahini (if doubling this recipe to feed two to four people, use 2/3 cup as suggested by a recipe at SimplyRecipes.com). You can, alternatively, use tahini paste. If you do, use 1/4 cup or less, as suggested by HappyJuicer.com.

3. Pour in 1/8 cup of olive oil. Using a fork or spoon, blend this with the chickpeas and tahini. You may add more olive oil at any time if you prefer---the recipe at HappyJuicer.com, for example, uses 1/4 cup of olive oil.

4. Mix in 1/4 cup of water and 1/4 cup of lemon juice. Put this mixture into your food processor and set it on the puree setting. When it seems the right consistency, stop the processor and do a taste test. Typical hummus consistency is similar to that of applesauce, although some prefer it even smoother---the consistency of baby food (strained vegetables, for example). Add more olive oil, water or lemon juice if it seems too dry for your preference.

5. Add a pinch of salt and blend again. Do another taste test. At this time, you can add anything else (herbs, spices or fresh garlic, for example) to liven the hummus up, if you wish.

6. Spoon the hummus into a bowl. Sprinkle it with paprika for extra color, or use a garnish. Cover it and place it in the refrigerator until you are ready to eat it. It will generally keep for a few days, but tastes best if eaten in one to two days.

Tags: anything else, anything else herbs, basic recipe, else herbs, else herbs spices

Make Chicken Paella

Chicken paella.

Paella is a Spanish dish using rice, stock, and whatever vegetables or meats are available in the kitchen. It is flavored with a tomato base, saffron, onion, and garlic. While a regular skillet is perfectly capable of making paella, it is traditionally made in a paellera, which is a large, round pan specifically used for making paella.

Instructions

1. Preheat the oven to 450 degrees Fahrenheit. Slice the tomatoes into one inch thick pieces. Put them in a bowl, season with salt, pepper and a drizzle of olive oil, and set aside.

2. Heat your largest skillet with a couple of tablespoons of vegetable oil. Mince the onion and the garlic. Saute the onion and garlic in the skillet for about five minutes, or until it softens. Season with salt and pepper to taste.

3. Add one tablespoon of tomato paste, a pinch of saffron threads and two bay leaves. Add two cups of Spanish rice or another short-grained rice to the skillet. Stir and coat the rice with the mixture.

4. Gradually add four cups of chicken or vegetable stock to the skillet, allowing the rice to absorb the stock gradually. Stir.

5. Add the roasted chicken pieces to the skillet when the stock is starting to simmer. Put the sliced tomato on top of the rice and chicken mixture, and put the skillet into the oven. Bake for 10 minutes, and check that the rice hasn't absorbed all the stock. If it has, add another half a cup of water or stock as needed, and bake for an additional five minutes. Leave the paella in the oven for 15 minutes total.

6. Take the skillet out of the oven and cook on the stovetop on high heat for five minutes to produce the socarat, or crispy rice that traditionally forms at the bottom of the skillet. Garnish with parsley and serve.

Tags: five minutes, onion garlic, making paella, salt pepper, with salt, with salt pepper

Make A Sugarcane Juicer

Juicing your own sugar is the freshest way to get the sweet stuff for recipes or drinks.

Sugarcane is a skinned, cellular grass that produces a sweet juice. If you want to make fresh sugarcane juice from raw sugarcane stalks, you'll need a sugarcane juicer. These are expensive but you can make your own.

Instructions

1. Use your small sledgehammer to tack two railroad spikes into a thick trunked tree at your eye-level, four inches apart from each other.

2. Drill a hole between them about an inch higher than the two spikes.

3. Bend a triangular piece of aluminum flashing into a half-cone shape. Nail the narrow side of the cone right beneath the center of the railroad spikes, allowing the cone's wider side to face down. This is your juice trough.

4. Set your small bucket beneath the juice trough.

5. Lay a sugar cane stalk horizontally across the railroad spikes.

6. Stick your 32-inch metal pipe into the hole you make above the spikes. Hold one end of the sugar cane with one hand and move the metal pipe down like it's a lever. Juice will flow from the sugar cane stalk through the trough and into your small bucket.

Tags: railroad spikes, sugar cane, your small, cane stalk, juice trough, metal pipe

Make Healthy Pasta Sauces

Spaghetti with sauce

Many pasta sauces are anything but healthy, however with a few simple changes, most can become good for you and your heart. Simple substitutions and the addition of hidden vegetables will take a traditional pasta sauce and transform it into something healthy and tasty for your family. With a bit of ingenuity, even the simplest of sauces can become healthy and satisfying.

Instructions

1. Use only olive oil to sauté onions and garlic for any pasta sauce you are making. Olive oil is healthier than most cooking oils on the market today.

2. Drain the fat from ground beef. This will reduce the amount of fat in the sauce. Drain the beef on paper towels, then return to the pot, and add the remainder of the ingredients.

3. Shred vegetables such as summer squash, broccoli, cauliflower and zucchini using a box grader. Add up to a cup of shredded vegetables to the sauce at the beginning of the cooking time. This will add nutrition and will have cooked down enough that they will be undetectable when serving the sauce.

4. Use light cream whenever possible when making cream pasta sauces. You can also substitute blended tofu for cream in many recipes. This will add nutrition and still maintain the consistency of cream sauces.

5. Skip the heavy sauce altogether. Drizzle the pasta with olive oil and sprinkle with herbs such as oregano, rosemary, thyme, tarragon or a combination of Italian herbs.

Tags: This will, pasta sauce, pasta sauces, This will nutrition, will nutrition

Preserve Fresh Fruit Salad

Preserve Fresh Fruit Salad

Fresh fruit salad is a nutritious and delicious dish that will spoil quickly unless some method of preserving it is used. There are several commercial products designed to preserve fruit, and they all use the same combination of ingredients: dextrose, ascorbic acid, citric acid and silicon dioxide. These products will keep fruit salad fresh for about four to six hours, depending on which fruits are in the salad mix, and can be found in the canning section of your local grocery. A homemade preservative can be made using just a pinch of salt, lemon juice and canned pineapple juice.

Instructions

1. Prepare the preservative. Fresh fruit will quickly begin to wilt and turn brown as soon as it is cut, so be prepared to add the preservative immediately. If commercial preservative is to be used, make sure it is open and ready to go. If you plan to use homemade preservative, use the following recipe:

1/8 cup cold water

1/4 cup canned pineapple juice

1/2 teaspoon lemon juice

1 pinch salt

Combine the ingredients in a small mixing bowl and stir until the salt is completely dissolved.

To measure a pinch of salt, dip the tip of a chef's knife into salt until the crystals cover 1/4 inch of the blade tip. This method can be used to measure a pinch of any dried spice or seasoning.

2. Cut fresh fruit into bite-sized pieces. Place the cut fruit into a large mixing bowl. Mix until the fruit is blended well.

3. Add the preservative to the cut fruit. Mix well, coating the fruit pieces evenly with preservative. Keep the fruit salad refrigerated until you are ready to serve it; allow the fruit pieces to remain in the excess juices until you are ready to place the salad into a serving dish.

4. Strain excess liquid from the fruit mix before serving it. Use a colander or strainer to drain all of the fruit at once, or use a slotted spoon to strain individual portions to order.

Tags: pinch salt, canned pineapple, canned pineapple juice, Fresh Fruit Salad, fruit into, fruit pieces, homemade preservative

Pick A Sweet Watermelon

Enjoy ripe, sweet watermelons.

Picking a sweet watermelon means picking one that has had sufficient time to ripen on the vine and therefore sweeten, without becoming overly ripe and mushy. The old trick of thumping on a watermelon until you find one with a dull thud is not the best way to determine which watermelons are ripe and which are not. Rather, carefully examine the watermelons and make a couple observations. Whether you are in the field harvesting your own watermelons or at the market or grocery store, if a watermelon "passes" all these observations, chances are it is a sweet, ready to eat watermelon.

Instructions

1. Press your thumbnail into the rind. It should not easily penetrate. It you can insert your nail easily, move on to the next melon.

2. Feel the watermelon. It should feel a bit rough, not smooth.

3. Look at the color of the melon. It should be a dull green color. It should not be too shiny.

4. Flip over the watermelon and look where the watermelon sits on the soil. It should be a creamy, yellowish color, not green or white. This is most important indicator of a ripe watermelon, according to University of Illinois.

5. Observe the stem where it is attached to the watermelon. It should be brown and dry. This is true even in the field.

6. Select a watermelon that is a uniform shape and free from defects, such as bruises and dents, as well. It should also be heavy since watermelons contain mostly water. These will be the healthiest watermelons.

Tags: watermelon should

Electric Roaster Cooking

What cook does not want to save time in the kitchen? For that reason alone, tabletop electric roasters--with their smaller interior, quick heating and cooking abilities--are a viable alternative to traditional ovens. You also can use a roaster in conjunction with a standard oven to prepare larger meals faster. In addition to the time-saving benefits, electric roasters retain moisture and can do more than just roast foods. Sure, a traditional oven can broil, but can it steam and slow-cook? An electric roaster can.

The Basics

Roasters come in handy for large-party meals, especially around the holidays. They're useful in cooking any number of dishes, from a ham or turkey to chili, seasoned rice, southern baked beans, pork barbecue, meatballs, baked potatoes and cheesecake.

Heat the roaster before placing food inside. That way, fumes dissipate early on.

If you want to roast meat and keep its fat separate, use the roasting rack. If you want to bake, use the pan.

When you're ready to roast (or bake, steam or slow-cook), set the roaster to the desired temperature. If you're a novice cook, the only way to know when your meat is thoroughly cooked is to use an instant-read thermometer.

If you want to keep cooked foods hot and the roaster comes equipped with insert pans (which hold multiple dishes), wash the inserts with warm, soapy water and spray the pans with non-stick cooking spray. If the roaster has an oven well, make sure the pans are secure.

Types of Roaster Ovens

Roaster ovens come in a variety of sizes (anywhere from 15 cm cubed to nearly 60 cm cubed), so know your needs before purchasing one. As with anything, a bigger, features-heavy roaster will cost more than a standard one. If you're looking to own a roaster oven, compare prices and features online, with name brands such as Nesco, Hamilton Beach and Rival, among others.

Tags: more than, roaster oven, steam slow-cook

Make A Wilted Lettuce Salad

Mix the dressing into the wilted salad.

A favorite recipe for many Southern families is wilted lettuce salad. This salad is tangy and flavorful. Thanks to the bacon, it might not be the healthiest of salads, but it just might be the most delicious. Make this salad with leaf lettuce or endive. It also works with iceberg, if that's what you have in the refrigerator. Wait to prepare the salad until you are ready to serve since it tastes best when it's hot.

Instructions

1. Fry the bacon until crispy and then set the bacon slices on paper towels to drain.

2. Allow the bacon grease to cool a bit, and then add the sugar, vinegar and water to the pan. Cook on low until it is heated through, scraping the bottom of the skillet to loosen browned bits of bacon. While the mixture is heating, crumble the bacon.

3. Chop the lettuce, one or two bunches of green onions, and peel and dice the cucumber. Toss all of the vegetables into a large salad bowl.

4. Pour the hot salad dressing slowly over the lettuce, stirring to completely cover and evenly wilt the greens. Garnish with the bacon bits and serve immediately.

Tags:

Make Lowfat Frosting

Homemade frosting is delicious and easy to make. It can be used on cakes, cupcakes and brownies. Frosting is made from various combinations of high fat ingredients such as milk, butter, cream cheese, whipped cream, sour cream and chocolate. People watching their fat intake can still enjoy frosted treats by using non-fat or low-fat frosting recipes. Buttercream frosting is a great multipurpose frosting that works well with low-fat and non-fat substitutions. It can be made in a wide variety of flavors, and is easy to spread. It also works well for simple cake decorating needs.

Instructions

1. Pre-measure all ingredients. After measuring them, pour the vanilla extract into the milk. Place all pre-measured ingredients within reach of mixing bowl.

2. Place butter in the mixing bowl. Set mixer on low speed, and beat the butter until it is fluffy.

3. Slowly add powdered sugar to the butter mix, scraping the sides of the bowl as needed.

4. Pour in the vanilla extract and milk mixture while continuing to beat the butter and sugar mixture.

5. Beat until combined mixture is light and fluffy.

6. Turn off mixer. Use the rubber spatula to carefully scrape the frosting off the beaters and back into the bowl. Frost desired treat.

Tags: beat butter, mixing bowl, vanilla extract, works well

Make Sugar Brine Chicken

Brining chicken adds a great deal of flavor without fat or excessive calories. Experts suggest brining chicken improves the moist qualities of roast or grilled chicken. This easy brining solution will provide moist and flavorful chicken for your next BBQ.

Instructions

Preparation for Sugar Brined Chicken

1. Preheat oven to 425 degrees. Place 1/2 chicken into gallon ziplock bag. Sprinkle kosher salt, brown sugar, thyme, salt and pepper on top of the chicken inside the bag. Add water to the bag and mix all the ingredients together.

2. Place chicken in the bag inside a casserole dish and then place in the refrigerator. The casserole dish is used just in case the bag has a leak. Marinate for at least one hour or for about four hours maximum.

3. Take the chicken out of the marinade and place on cookie sheet or roasting pan. Pat the chicken dry completely. If you don't do this step, the chicken skin will not crisp. Sprinkle kosher salt and fresh ground pepper on top of the chicken skin.

4. Place in a preheated oven and roast for about 35 minutes or until the internal chicken thigh temperature reaches 165 degrees. Remove from oven and let sit for ten minutes before serving.

Tags: casserole dish, chicken inside, chicken skin, kosher salt, pepper chicken, Place chicken

Make A Halloween Spider Cake

This is one spider you will want in you home.

Halloween is a time to have fun and be just a little scary. Forget the boring dessert this year and make a cake that is both fun and scary. A spider cake is sure to bring a smile to your little goblin’s face. It is just creepy enough to add some excitement to your Halloween dessert table.

Instructions

1. Follow the directions on the box for mixing the cake batter. Instead of using a pan you will use the bowls.

2. Grease the glass bowls. Pour the batter into both bowls making sure they are even.

3. Bake in a 350 degree oven. The small bowl will take approximately 30 minutes to cook.The large one will take 35-40 minutes. Insert a knife in the center of the cake. If it comes out clean it is done.

4. Let cool for 10 minutes. Turn the small bowl upside down towards the front of the serving platter to remove cake from bowl. Turn the large bowl upside down right behind the first so the large cake sits right behind the first cake.

5. Frost with chocolate frosting. Be sure that you use enough frosting between the two cakes so it looks like they are connected.

6. Cut the ends off the liquorice. Poke into the sides of the larger part of the cake putting four in each side. These will be the legs. Cut the middle ones smaller than the front and back.

7. Grab the Hot Tamale candies and push into the front of the small cake where the eyes would be.

8. Use 2 pieces that were cut off in step 6. Cut at an angle and insert into cake where the fangs would be. Your spooky spider cake is complete.

Tags: behind first, bowl upside, bowl upside down, cake where, right behind, right behind first, small bowl

Arabian Spices

Traders along the Silk Road held Arabian spices in high regard.

The markets of many Middle Eastern cities teem with the scent of spices. While many different varieties of spices adorn the streets of cities like Cairo and Tehran, some stand out as truly traditional. Both the intoxicating smell and the dynamic flavor of a spice distinguishes it as a traditional Arabian spice.

Sumac

Sumac is a spice that is the product of a berry that grows wild throughout the Mediterranean region and beyond. The berry is ground and added to various blends or used directly on meats and salads. A spice connoisseur purchases the whole berries and stores them in the freezer. When he is ready to use sumac, he crushes or grinds the berries before adding them to recipes.

Cumin

Cumin is a hearty spice with origins in Egypt and the Mediterranean region. Cumin is derived from a sturdy plant that grows well in many different climates, so it is used in foods all over the world. The spice is used frequently in dishes from Iran and India, but Mexican cooking also utilizes its warm, bitter flavor in salsas and meat recipes.

Imported Spices

The Silk Road trade route from India to the Mediterranean crossed through Persia and Arabia. The interaction between merchants from these cultures had a profound effect on cooking and the use of spices. Marjoram, often called wild oregano, has a history along the Mediterranean but is used all over the world. The spice is dried and added to specialized blends throughout the Arab world. Coriander seed is another spice often added to these blends, as well as cardamom. Cardamom began its life in Arabia as an import from India, along with the spice turmeric.

Blends

Specialty spice blends vary based on region and family. Za'atar blends can include many different types of spices. A blend of four, seven or nine spices make for a traditional Za'atar. Cardamom, cinnamon, coriander seed, sumac and cumin are often added to a Za'atar in varying amounts.

A Persian variation on Za'atar is called Baharat. Baharat contains many of the same spices as Za'atar. Both Za'atar and Baharat are used to season meats, spice up vegetables or provide the finishing touch to soup or salad.

Tags: many different, from India, Mediterranean region, often added, over world

Defrost A Turkey

Instructions

1. The most traditional-and also the most time-intensive-means to thaw a turkey is simply to move it from your freezer to your refrigerator a few days in advance of the feast. As a rule of thumb, you'll need 24 hours for every five pounds of bird, so a 20-pound bird will require four full days of defrosting time. Remember to place the turkey in a pan, to catch any drippings-or, if there's not enough room, situate the pan on the shelf below.

2. If you don't have days to spare to thaw your turkey in the fridge, there's a quicker-but more labor-intensive-alternative. Simply place the bird in a big pot of cold water, allowing half an hour of soaking time per pound (meaning a 25-pound turkey can thaw in half a day). You'll have to replace the water every half hour, and also make sure that the turkey is in a leak-proof package, because turkey meat can absorb moisture and become watery.

3. If you're feeling brave-and if your oven is cavernous enough-it's also possible to defrost your turkey in the microwave. You need to zap the bird on a low-to-medium energy setting for at least 6 minutes per pound (two hours for a 20-pound bird), being sure to rotate it occasionally from top to bottom and end to end. Because it's possible that the microwave will start cooking certain portions of the turkey, it's necessary to start cooking the bird in a traditional oven immediately after defrosting.

Tags: 20-pound bird, half hour, start cooking, your turkey

Make Garden Potato Salad

Nothing says summer quite like potato salad, unless, of course, it is garden potato salad. This hearty salad takes plain old potatoes to a new level with fresh garden veggies that even the pickiest eater will find hard to resist.

Instructions

Prepare the Potatoes

1. Wash, peel and cut potatoes in half. If you are using new potatoes from the garden, scrub with a vegetable brush to remove peelings.

2. Fill a dutch oven with 2 quarts of cold water, add the potatoes and bring to a boil. Always start potatoes in cold water to retain flavor. Reduce heat to maintain a slow boil and cook for 20 minutes. Test potatoes by piercing with a fork. Potatoes should be tender but not be mushy.

3. Drain potatoes and set aside to cool.

Prepare the Eggs

4. Boil eggs in a small pan for 10 minutes.

5. Remove pan from the stove and drain eggs.

6. Cover the eggs with cold water and let sit for 5 minutes.

7. Crack the shells on the side of the pan and dip the hard-boiled egg into the cold water. The shell will slip off easily.

8. Set eggs aside to cool.

Making the Salad

9. Chop the cooled potatoes and eggs into irregular pieces and mix together in a large bowl. Irregular-shaped pieces provide more flavor and texture to your salad and allow the flavors to blend together.

10. Add 1/2 of the mayonnaise and mix well.

11. Peel and chop the cucumbers into coarse pieces. Add to the potato and eggs and mix.

12. Cut tomatoes in varying shapes and add to the salad, mixing well.

13. Mince the onion as fine as you can. Minced onion provides plenty of flavor that won't turn off the onion haters in your family.

14. Add the remaining mayonnaise to the salad mixture and stir throughly. Add minced onion and peas and stir again, being sure to spread the onion and peas throughout the salad.

15. Add salt and pepper to taste.

16. Cover tightly and refrigerate for 1 hour before serving.

Tags: cold water, aside cool, onion peas, potato salad

Make Philadelphia Rolls

While salmon has not been used in sushi rolls until recently, the Philadelphia roll has become popular in the United States. Many people find that Philadelphia rolls provide a refreshing taste, thanks to the combination of salmon and cream cheese. This combination can be further enhanced when served with wasabi.

Instructions

Prepare the Wrap for Your Philadelphia Rolls

1. Slice the sheet of nori into three wide pieces. You do not need as much nori to make Philadelphia rolls as you do other rolls, as they are thinner than most.

2. Place a layer of sushi rice on the plastic wrap, the same shape and size as the piece of nori that you are using. Place the piece of nori, rough side down, on top of the sushi rice. You should shift the piece of nori closer to you than the sushi rice, ensuring that an edge of the rice is uncovered.

Slice the Ingredients for Your Philadelphia Roll

3. Cut the salmon into thin slices that are approximately 1/2-inch wide. Place the salmon lengthwise on the nori on the edge that is closest to you. Place a second strip of salmon next to it, with this strip closer to the center of the nori.

4. Stand your packaged cream cheese up so that its longest dimension is vertical. Cut sticks of cream cheese that are between 1/4- and 1/2-inch thick. Place one row of these alongside the salmon in the center of the nori.

Serve Your Philadelphia Rolls

5. Grasp the bamboo mat and curl the sides toward the center to make a roll. Let the edge of sushi rice fall over the uncovered edge of nori. Grip the roll firmly to ensure that it holds together.

6. Use a wet knife to slice the Philadelphia roll into multiple pieces. A wet blade can cut through the ingredients with greater ease than a dry blade.

7. Serve your Philadelphia roll with wasabi on the side. You and your guests will only need to place a small amount of wasabi on each piece of the Philadelphia roll to make it spicier.

Tags: sushi rice, cream cheese, Philadelphia roll, piece nori, Your Philadelphia, Your Philadelphia Rolls

Cook Rice Without A Rice Cooker

Cooking rice without a rice cooker involves attention to timing.

Many people settle for instant rice instead of cooking rice the traditional way, especially if the thought of cooking rice from scratch is intimidating. If you don't have a rice cooker, but want to make rice without settling for instant or boil-in-bag varieties, there are several steps and tips to keep in mind. The method to cook rice without a rice cooker will vary slightly depending on the type of rice you are cooking.

Instructions

1. Measure out rice into a cooking pot and add water to the pot. For every cup of long-grain white rice, use 1 1/2 cups of water. Brown rice requires slightly more water and short-grain varieties require less.

2. Turn the burner to high. Bring the water and rice to a boil. Cover the pot as soon as the water boils and reduce heat to a simmer.

3. Simmer the rice for 10 to 12 minutes, or the water is absorbed and the rice is soft.

4. Remove the pot from the heat. Let the covered pot sit for at least 5 minutes, and up to 30 minutes. The resting time allows the moisture to redistribute evenly, for more uniformly tender rice. Remove the lid and fluff the rice with a fork or chopstick.

Tags: rice without, cooking rice, rice cooker, rice without rice

Make Southern Cracklin' Cornbread

Cracklings are the crispy structures remaining after pork skins and attached fat are rendered. The pork fat that melts out of the skins is called lard. The leftover rendered skins show up in Southern and Mexican regional dishes, but these are not the puffy, fluffy snack food sold alongside potato chips. These cracklings are compact, and when rendered properly, the skin is brittle and the fat is chewy. One of the most prevalent dishes for cracklings is the Southern Cracklin' Bread, which is simply cornbread with chewy bits of rendered fat stirred into cornbread batter.

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Add the lard or bacon drippings to the skillet and put the skillet in the oven.

2. Mix the cornmeal and flour in a large bowl.

3. Add the egg and all but 1/2 cup of the buttermilk. Stir the mixture until well blended and check for thickness. You want a thick batter that still pours easily. Add remaining buttermilk as needed to get the correct thickness.

4. Stir in the cracklings.

5. Take the skillet out of the oven using oven mitts and add the melted fat in the skillet to the cornbread batter. Stir until well blended.

6. Pour the batter into the iron skillet and return it to the oven, again using oven mitts. Bake the cornbread for 20 minutes and test with a toothpick. If it comes out clean, remove the skillet from the oven and invert the cornbread onto a plate.

7. Slice the hot cornbread into wedges and then slice each wedge open with the serrated knife. Add a generous supply of butter with the kitchen knife, while the cornbread is still hot.

Tags: cornbread batter, oven mitts, skillet oven, Southern Cracklin, until well, until well blended

Benefit From Nutritional Yeast

Yeast, believe it or not, is a valuable nutritional supplement as it contains high levels of protein and vitamins. Nutritional yeast is a non-active form of yeast that you can use in a number of ways in the kitchen and it adds a delicious nutty, cheesy flavor. Add it to salads, casseroles, soups, popcorn, crackers and dips to experience all of its great health benefits.

Instructions

1. Benefit by eating nutritional yeast as it contains 18 amino acids, making it a complete protein, as well as 15 different minerals. For those on a low cholesterol diet, vegetarians or those looking to boost protein levels, nutritional yeast makes a great addition or substitution to meats, dairy and other high fat proteins.

2. Enjoy a reduction in stress and a boost in nutrition by supplementing your diet with nutritional yeast. Yeast is rich in B-complex vitamins, the most common vitamin deficiencies, which among other great benefits, help to regulate mood. For greatest nutritional value, select a non-GMO nutritional yeast that is fortified with vitamin B12.

3. Use nutritional yeast if you are diabetic or borderline, as nutritional yeast contains chromium, a trace mineral known as the Glucose Tolerance Factor, or (GTF). If you have fluctuating blood sugar levels or a tendency towards low blood pressure, regular intake of nutritional yeast may help.

4. Substitute yeast in your recipes for healthier meals. Yeast sprinkled into soups creates a delicious creamy soup without the addition of milk or it can be used to top popcorn instead of butter and salt. Yeast mixed with vinegar and oil makes a delicious and healthy salad dressing or you can even sprinkle yeast on sandwiches to add a cheesy flavor.

Tags: nutritional yeast, cheesy flavor, nutritional yeast, nutritional yeast contains, yeast contains

Cook With Goat Cheese

Goat cheese, occasionally sold as chevre, has a distinctive tangy flavor and contains less fat than cow's milk cheese. But like cheese made from cows, goat cheese comes in many different textures: firm, semi-firm and soft cheese. The most commonly encountered, a soft fresh goat cheese, often can be found in specialty cheese shops and sold in logs or cones. Fresh, soft-textured goat cheese requires special care to be taken when cooking with it to prevent the cheese from falling to pieces during cooking, but you do not need to take this same care when using firm goat cheeses. How do you know the difference? If you can spread the cheese, treat the cheese like a soft, fresh goat cheese.

Instructions

1. Replace cow's milk cheese with two-thirds the amount of aged, firm or semi-firm goat cheeses, as the more flavorful goat cheeses require you to use less. Mix the aged goat cheese into the recipe when it requires you to add the cow's milk cheese.

2. Use fresh goat cheese instead of cream cheese or ricotta in recipes.

3. Add fresh goat cheese toward the end of cooking, and do not allow the mixrture to boil to keep the cheese from turning liquid.

4. For a warm appetizer, coat the inside of a 4 oz. ramekin with olive oil. Rub 3 oz. of soft goat cheese on all sides with the olive oil and set the cheese into the ramekin. Bake at 400 degrees F for 10 minutes or until bubbly and heated through. Serve with a fresh baguette.

Tags: goat cheese, fresh goat, fresh goat cheese, goat cheeses, milk cheese, cheese from, cheese into

Make A Nurse Dress

After making a nurse dress, complete the outfit with a stethescope.

Prescription for a great costume: A homemade novelty nurse that will turn heads. Making a homemade nurse dress is a way to ensure that the nurse dress fits the proportions of the wearer's body. A basic shift dress or a shirtdress forms the foundation of a nurse's uniform.

Instructions

1. Spread the linen out on a large flat surface. Set the pattern on top of the linen. Use stickpins to attach the fabric. Cut the pattern for the nurse dress out. Follow the pattern instructions precisely to achieve the correct size.

2. Connect the parts of the nurse dress that have been cut from the pattern using stickpins. Connect the panels that connect to form the back of the skirt, first.

3. Connect the two panels that will form the front of the nurse dress, allow for a 2 1/2-inch overlapping seam between the two front panel portions.

4. Lay the back panel of the dress face up on a flat table. Set the front panel of the dress face up on top of the back panel so that the edges match up perfectly. Use stickpins to attach the sides of the front of the dress to the sides of the back of dress.

5. Use a running stitch to sew the edges of the panels together, leaving a ½ inch seam along each place that connects. Now the body is constructed.

6. Turn the body of the dress inside out. Connect the diagonal section of one sleeve to the diagonal armhole of the dress using straight pins. Overlap the fabric ½ inch to create a seam.

7. Turn the dress inside out. Connect the collar to the lapel using stickpins. Stitch the collar to the lapel so that there is a ¼ inch seam where the collar connects to the lapel. Sew a running stitch around the edge of the collar and lapel so that a 1/4-inch seam is formed. Iron the collar and all of the seams so that they lay flat. Use a running stitch to sew the collar onto the body of the dress.

8. Fold a ½ inch vertical seam along both of the front panels of the nurse dress. Secure the fold with pins and iron flat. Use a running stitch to secure the seam ½ inch from the edge of the fabric. Mark the locations of the buttons and buttonholes by using a pencil to mark the left seam at 1 ½ inch intervals. Stitch white thread through each buttons and the fabric of the seam to secure the buttons into place. Use scissors to cut vertical slices just large enough for the button to fit through.

9. Turn the nurse dress right side out. Fold the bottom left sleeve cuff of the dress ¼ inch and iron the seam into place. Repeat the process for the right sleeve cuff. This will create a seam in the sleeve.

10. Turn the dress right side out and fold a 1 1/2 inch cuff into left the sleeve. Iron the cuff flat. Fold the cuff one more time. Iron the cuff flat. Repeat this process on the right sleeve.

11. Lay a white button on the cuff toward the outer edge of the left cuff. Stitch white thread through the button and the folded fabric of the cuff to secure the cuff into place. Repeat this process on the right cuff, using the button to secure the cuff into place.

12. Put the dress on. Insert a safety pin into the dress to mark the length that that the dress should be. Take the dress off and cut the dress 1 inch below the place where the pin was inserted. Turn the dress inside out. Fold a ½ inch seam along the bottom hem of the nurse dress. Stitch a running seam along the hem to secure the seam. Iron the seam so that it lays flat.

13. Lay a fusible red cross on the upper left front of the dress. Place a hot iron over the red cross to cause the cross to adhere to the dress. Press the nurse's dress with a hot iron.

Tags: nurse dress, into place, nurse dress, running stitch, seam along, collar lapel, cuff into

Ripen Butternut Squash

Ripen butternut squash.

Squash is a common sight in many gardens. Bad weather, frost and other uncontrollable circumstances can cause your butternut squash not to ripen on the vine properly. When this happens, many people just toss the unripened squash. Instead, try ripening the butternut squash in your home.

Instructions

1. Cut the unripened butternut squash from the vine. Leave at least 3 inches of the vine attached to the squash. Use the vine instead of the squash when handling the vegetable.

2. Mix 6 parts water with 1 part household bleach, wipe the squash with the solution and allow to air dry. The water-bleach mixture will help prevent the squash from rotting.

3. Place the butternut squash in a sunny location in your home. Squash must have sunlight in order to ripen. If left with no sunlight, squash will remain unripened.

4. Turn the squash over periodically so that all sides of the vegetable get adequate sunlight to ripen. The green lines on unripened butternut squash will fade and the squash will have a pale or light orange color when the vegetable is ripe.

Tags: butternut squash, butternut squash, squash will, squash from, unripened butternut, unripened butternut squash, your home

Warm Gourmet Ribs

There is nothing better than a hot plate of ribs. Whether it's short rib, spare ribs, beef ribs, pork ribs or any other kind of ribs, you will probably not have to worry about too many left-overs. Well if you do happen to have a few, here are some tips on how you can warm gourmet ribs so that they are just as succulent as when they were first made.

Instructions

1. Remove the ribs from the fridge and allow them to become room temperature. This will take about an hour. Since you aren't cooking the ribs, you don't want them cold when they go into the sauce. Also, placing them in another heat source, like a microwave or oven, may dry them out.

2. Pour your barbecue sauce or gravy into a stock pot. If it seems too thick,add water to thin the sauce. Keep some barbecue sauce on the side to slather on top just before serving.

3. Heat your barbecue sauce or gravy over a medium flame. Place your ribs into the stock pot and turn down the flame to low to allow the ribs to simmer.

4. Let the ribs heat for 10 minutes. Turn the ribs a few times so that they heat evenly and don't get stuck to the bottom of the pan.

5. Remove the ribs from the stock pot with a pair of tongs. Hold the ribs up over the pot for a moment and drain off any excess barbecue sauce.

6. Place the warm ribs on a plate and serve with sauce on the side.

Tags: barbecue sauce, barbecue sauce gravy, into stock, Remove ribs, Remove ribs from

Make Octo Weenies

Tired of the same old same old thing for lunch? With a little imagination, turn that regular hot dog and chips lunch into something fun--from the ocean!

Instructions

Hot dog! Playing with your Food is Fun.

1. Take a hot dog (or as many as you like) and slice it up the middle, 3/4's of the way up.

2. Then turn the knife and slice the hot up again, so that your two cuts are criss-cross, or like a plus sign. when you are done, you will have 4 dangly legs. (You can cut these again to form more legs--it is up to you).

3. Now you cook them. While boiling works to some degree, the oven is best. Place the hot dogs on a pan, spreading their legs out like an octopus, so that the uncut portion of the hot dog (the head) stands upright. Then place them in the oven and cook them at 350 degrees for a few minutes. Note: oven temperatures vary, so make sure you check your hot dogs often.

4. As they cook, the legs will begin to curl upwards. When they are done, take them out and let them cool. Then, with a knife, carve a mouth and two eyes. (this can also be done before cooking).

5. At the same time, prepare some macaroni or a pasta salad of some kind with sea shell noodles to be placed around the octo-weenies.

6. Fish crackers make a nice addition to the ocean-like theme.

7. For a drink, you can have blue kool-aid, or water (perhaps with blue food coloring) and a gummy fish at the bottom.

8. Enjoy! Your kids will love it. And it can give you a great opportunity to sit down and have a fun and even educational lunch, talking about the ocean, its animals, etc.

Tags: cook them

Make Ice Molds With A Bundt Pan

Fruity or plain, keep your punch cold with an ice mold made with punch.

Keeping punch cold without diluting it can be a challenge. Remedy the problem with an ice mold made with punch in a Bundt pan. The fluted outline of the Bundt pan creates a decorative piece of ice for floating in the punch that keeps it cool, without diluting your punch with melting water. The trick to making ice in a Bundt pan is in the unmolding.

Instructions

1. Fill the Bundt pan halfway with the same type of punch you will use it in, or use water for an all-purpose ice mold.

2. Freeze the mold for two hours or until frozen solid.

3. Fill the sink halfway with lukewarm water.

4. Lower the Bundt pan into the sink so the water comes up the sides of the pan to the level of the ice to loosen the ice from the pan.

5. Lay a piece of heavy-duty aluminum foil on the countertop or table. Flip the pan over on top of the foil. The ice should unmold onto the foil. Return to the water bath if it does not come out easily.

6. Wrap the foil around the ice and return to the freezer until ready to use.

7. Unwrap the foil and drop the ice into the bottom of the empty punch bowl and fill with punch on top.

Tags: with punch, halfway with, made with, made with punch, mold made, mold made with, punch cold

Use Xanthan Gum As A Thickener

Use Xanthan Gum As a Thickener

Xanthan gum is a fermentation created when the bacteria Xanthonomonas campestris is cultured in the ubiquitous corn syrup. This mixture then gets processed with alcohol, dried and then pulverized to a fine, powdery texture. It is a common ingredient in health food products as a thickener, and is often found as a binding agent in gluten-free breads. Xanthan gum can be used in a variety of at-home recipes as a substitute for other thickening agents.

Instructions

General Instructions to Thicken

1. Use a mechanical mixer for best results when mixing xanthan gum. This helps to maintain a constant speed that will prevent your recipe from getting chewy or clumpy.

2. Mix xanthan gum in a liquid by using 1/4 tsp. for every quart in your recipe. First, dissolve the xanthan gum in a little bit of water (or other liquid if your recipe does not call for water) and then mix it in with the larger batch.

3. Create a gluten-free baked good by mixing the xanthan gum with the dry ingredients first, and then slowly adding the liquid ingredients. For every cup of flour, expect to add between 1 and 2 tsp of xanthan gum. Keep the mixer running while you add your liquid ingredients to ensure a good texture.

Waffle Recipe (Gluten-Free)

4. Brush your waffle iron with a little canola oil and let heat.

5. Combine canola oil, cornstarch, sugar, potato starch, baking powder, eggs and 1/4 tsp. xanthan gum in your mechanical mixer.

6. Set the mixer to medium and slowly pour in the milk.

7. Cook approximately 2/3 cup batter (depending on the size of your waffle iron) at a time until the waffles are browned.

Tags: your recipe, your waffle iron, liquid ingredients, mechanical mixer, mixing xanthan, waffle iron, Xanthan Thickener

Nutrition Information On Flavacol Butterflavored Seasoned Salt

Flavocol adds authentic movie theater taste to popcorn.

It is often customary to snack on popcorn while watching a movie. Movie theater popcorn has a distinct taste that is difficult to replicate at home. Flavacol is a brand of popcorn seasoning salt that is manufactured by the Gold Medal Products. Gold Medal supplies popcorn makers and seasonings to many major movie theaters. Sprinkle some Flavocol seasoning over your popcorn to add a buttery smooth movie theater style taste. It is important to review the nutrition information for Flavacol products to ensure that you do not overindulge on your snack.

Sodium

The main ingredient in Flavacol is sodium. A serving size of 1 tsp. contains 2,780 mg of sodium. Based on a 2,000-calorie diet that is over 100 percent of the daily recommended value. Gold Medal recommends you add 1/2 tsp. for every 6 oz. of unpopped corn kernels.

Calories and Fat Content

Flavacol seasoning salt contains zero calories per serving. It also contains zero grams of fat per serving. This makes Flavacol seasoning a low calorie food product. This does not account for the fat and calories that may be contained in the popcorn the Flavocol is served with. A typical popcorn serving contains approximately 50 calories per cup. This number will increase as butter is added.

Protein

Each serving of Flavacol contains slightly less than one gram of protein. Protein is essential for metabolism and muscle growth. Protein is usually found in meat and nuts. The protein that is available in the Flavacol product is due to the soy contents. Soy is a type of legume native to East Asia. Soybeans are popularly used by vegetarians as a meat substitute. If you have allergies to soy or soy-based products you should not use Flavacol.

Vitamins and Minerals

Flavacol is not a significant source of vitamins A or C. It is also not a significant source of calcium or iron. There are trace amounts of each of these things in the Flavacol, but not enough to constitute even one percent of your daily nutritional value.

Carbohydrates

Each serving of Flavacol contains less than one gram of carbohydrates. Carbohydrates are used by the body as a source of energy. Carbohydrates that are not used by the body are stored as fat. The recommended daily value of carbohydrates is 300 grams for a 2,000 calorie diet.

Tags: Gold Medal, contains zero, Each serving, Each serving Flavacol, Flavacol contains, Flavacol seasoning, less than

Use Up Leftover Cereal

Not enough for a bowl? Don't throw it away.

Breakfast cereal can be expensive and costs continue to rise. One way to get the most out of your cereal budget is by using every last crumb of cereal. So if you have a box of cereal that's just about empty, don't throw it away. Try these tips to use up leftover cereal instead.

Instructions

1. If you have several almost-empty boxes of cereal, combine them for a flavorful blend that your brood might enjoy more than the originals.

2. Unsweetened varieties of leftover cereal can be crushed and interchanged with breadcrumbs in all of your favorite recipes. Try cornflakes as topping for your casseroles. Shredded wheat makes a crunchy crust for fried chicken.

3. While you probably would not use fruity circles to top your mac and cheese, do not discard those either. Bits of leftover sweetened cereal make an interesting addition to your favorite cookie or muffin recipes.

4. Crush up leftover cereal very finely and use it to mix into waffle or pancake batter or bread dough. Or don't crush it quite as fine and use it to sprinkle onto ice cream or yogurt for a crunchy treat.

5. You know that powdery remnant you are often left with when the cereal is gone? Use it to “dust” raisins before packing them in baggies for lunches so they are not as sticky. You can also use it to coat chocolate chips or raisins before mixing into your wet ingredients when baking. This will keep them from sinking to the bottom of the mix.

Tags: leftover cereal, raisins before, throw away, your favorite

What Is A Substitution For Cilantro

Cilantro is a leafy, green herb that some people do not like.

Cilantro is a leafy herb that is commonly used in Latin and Asian cuisines. It has a very distinct flavor that stands out in dishes. Some people do not like the flavor of cilantro; they describe it as pungent and "soapy." If you are not a fan of the herb, there is another herb that you can use as a substitute -- parsley.

More on Cilantro

Cilantro is the name given to the leaves of the annual herb Coriandrum sativum. It belongs to the same family of plants as carrots, fennel, parsley and even poisonous plants such as hemlock. Coriander is the term used to describe the seeds of the same plant, although coriander does not taste much like cilantro. Cilantro may also be referred to as coriander leaves, Mexican parsley or Chinese parsley. Cilantro has a slightly citrusy taste and is a very powerful herb, so not much is needed in order to impart flavor to a recipe.

Parsley as a Substitution

Parsley is a suitable substitute for cilantro for those who do not like the flavor of the herb. It is similar in appearance to parsley and can give dishes the same vibrant green color, but it has a much milder flavor. Fresh flat-leaf parsley is preferable to curly-leaf parsley as a substitute for fresh cilantro because it more closely resembles fresh cilantro and has a slightly stronger flavor.

Substitute Parsley

You should finely chop fresh parsley before adding it to a recipe as a substitute for fresh cilantro. You can sprinkle it on top of curries, salads or stir-fries to provide the color garnish that cilantro normally gives. You can also incorporate chopped parsley directly into a dish, such as guacamole or a meat marinade. If desired, add some fresh lemon or lime zest for that extra citrus note that cilantro would give.

Other Substitution Ideas

You can substitute other herbs, such as fresh basil or oregano, for cilantro in some recipes, but be aware that these herbs will change the flavor of the dish, perhaps significantly. If you enjoy the flavor of cilantro and want to use an herb that has an even stronger cilantro-like taste, then look for a herb called culantro. Its scientific name is Eryngium foetidum and it is in the same family as cilantro, but is much stronger. Coriander root is also a stronger substitute. Culantro and coriander root are rarely seen in the United States, but some ethnic and specialty markets may carry them.

Tags: herb that, fresh cilantro, Cilantro leafy, flavor cilantro, like flavor

Infuse Vodka With Flavor

There is a wide array of vodkas on the market today, such as Smirnoff and Absolut. These brands have begun making flavored variations of their classic vodka. Even if you like the flavors that they make, you might wish to try one for yourself. In order to do this, you need to know infuse vodka with flavor.

Instructions

1. Gather your ingredients. To infuse vodka with flavor, you only need vodka and whatever flavor you want to use. When choosing vodka, make sure that you choose a good quality vodka that has been distilled. Don't use rye or potato vodka, which are harder to infuse.

2. Gather your supplies. You will need a mixing spoon and a tall, cylindrical glass container, preferably a jar with a tight fitting lid and a drainage spout for easy dispensing later.

3. Clean your ingredients. If you are using fresh fruit or other plant-based additives such as vanilla or star anise, you should make sure they are clean. Rinse all fruit in clean water and pat dry before using. If you are using oranges, peel them first as the skin will make the vodka taste bitter.

4. Put your infusion ingredients in the jar first, and then fill the jar the rest of the way with vodka. Make sure that you put the solid ingredients in first or they might float to the top and infuse your vodka unevenly.

5. Seal the jar with the tight fitting lid and put the jar in the refrigerator or somewhere away from sunlight. Allow the ingredients to infuse the vodka with flavor. Depending on your ingredients, the infusion times will be different:

3 to 4 Days: Vanilla beans, citrus fruits, mint, garlic, tarragon, basil, oregano, dill and thyme

About a week: Softer berries (such as blackberries, raspberries and strawberries), melons and peaches

Up to and including 2 weeks: Chili peppers, pineapple, fresh ginger, lemon grass and other delicately flavored ingredients

6. Taste your vodka when you think it might be ready. If it isn't as infused as you think it should be, leave it to infuse for longer.

Tags: infuse vodka, vodka with, vodka with flavor, your ingredients, Gather your

Using Cooking Wine

Wine + food = delicious

Cooking with wine has been a gourmet tradition since the ancient Greeks. The Romans took up the practice and spread it all across Europe. Today, cooking with wine is a staple in French, Italian and Mediterranean cuisines.

How Wine Is Used

Wine has three primary uses in cooking. It can be used as a marinade ingredient, a cooking liquid or a final ingredient after the main dish has been cooked. Normally, especially when learning to cook, use wine while cooking the main dish or in a sauce. The alcohol evaporates when cooked, leaving just the wine flavor, which can intensify food or accent and enhance flavors. Care should be taken to add the proper amount of wine; too much will overpower the food and too little won't make a difference. Boiling the wine down, or reducing, allows for the flavors concentrate.

Selecting a Wine

You should enjoy drinking the wine that you cook with. If you do not like the flavor of the beverage, then you most likely will not enjoy the flavor it adds to the food. Also, wines that are marketed as "cooking wines" are often of low quality.

Wines have their own unique qualities. It is easiest to start with simple, mainstream wine such as Merlot with beef or Chardonnay with chicken. Once you're comfortable with cooking with them, a little experimentation can be fun and tasty.

Some wines are known for their flavor and others for their aroma. Sauvignon Blanc is known to have an herbal smell, and Zinfandels often have subtle berry or cherry flavors. Some wines have more acidity than others as well, so the meal should be carefully planned beforehand.

Fortified Wines

Fortified wines have an added neutral grain to them, which normally increases the alcohol content. Sherry, port, and vermouth are all fortified wines that can be used in cooking. These wines are aged longer and therefore can have more complex flavors. Sweet vermouth and port are often used with fruits or desserts. Sherry can range, but often has a nutty flavor that can complement a variety of dishes.

Pairing

It's common to serve the wine used in cooking with the meal, and certain wines go best with certain foods. Young red wines go well with red meat and red sauces. Dry white wines complement all seafood, poultry, cream sauces and pork. Sweet whites are best with desserts. Also, when cooking a regional dish, try using a wine from the same region.

Tags: best with, cooking with, have more, main dish, Some wines, used cooking

Use Tawas Deodorant

tawas powder deodorant

Tawas deodorant is an alternative to commercial deodorant popular in Asian countries, especially the Philippines. It is made from pure mineral salts called potassium alum or potash alum formed from natural crystals from the earth. Being a natural powder with no chemical additives, it is basically used by men and women to neutralize body odors. Tawas comes in powder or solid crystal form, and can be applied as follows.

Instructions

1. Wash underarm with soap and water. While others apply tawas directly to the underarm skin without washing, this deodorant works best in preventing body odor when the skin is clean.

2. Wipe the area lightly with a clean towel or cloth. Make sure your armpit is a little bit damp and not too dry in order for the tawas to stick.

3. If using tawas powder deodorant, pinch a small amount of powder from the container, and apply directly to your underarm. Spread evenly by moving your palm in a forward-backward motion. The excess powder will come off. Do the same thing on the other armpit.

4. If using solid tawas crystal deodorant, rub the crystal on each armpit. Allow skin to dry first before putting shirt on.

Tags: powder deodorant, tawas powder, tawas powder deodorant

Preserve Leftover Grana Padano

Grana Padano is a hard, pungent cheese, much like parmesan.

Grana Padano, a hard cheese with a robust, pungent flavor, has been made in Italy for over 800 years. Grana Padano is aged from around 9 months for milder varieties to over 20 months for stronger varieties. With proper storage, uncut Grana Padano has a shelf life of up to 180 days when refrigerated. If you have cut slices of Grana Padano or shaved it for sprinkling on pasta, don't throw away the leftovers! Preserve Grana Padano leftovers for use later.

Instructions

1. Put all the leftover Grana Padano, whether slices, shavings or crumbled bits, into a waxed paper bag. Shake the bag slightly so that all the cheese settles at the bottom.

2. Wrap the top of the bag over and around the cheese in the bag so that a pouch is formed.

3. Wrap the paper bag cheese package in plastic wrap, then place in an airtight plastic container in the vegetable draw in the fridge. Use within two weeks for best results, especially if the cheese has been finely grated.

Tags: Grana Padano, Grana Padano hard, Padano hard

Use Shredded Potato In Potato Salad

Make creamy potato salad using shredded potatoes.

Shredded potato salad is similar to traditional potato salad but features grated instead of sliced or chopped potatoes. Using shredded potatoes will give the salad a smooth texture. Classic-style potato salad features a creamy mayonnaise base, tender potatoes and occasionally hard boiled eggs. You can customize the flavor of the salad with the addition of extra vegetables, fresh herbs and other seasonings.Serve the homemade potato salads at picnics, cookouts and other casual events.

Instructions

1. Boil five white or yellow potatoes until they are fork-tender. Remove the potatoes from the water and allow them to thoroughly cool. Peel the potatoes and shred them using a grater. Transfer to a large mixing bowl.

2. Chop three hard boiled eggs and add them to the bowl, along with one chopped stalk of celery, 1/4 cup mayonnaise, 1 tbsp. creamy Dijon mustard, 1 small chopped red onion and 1/2 cup sweet or dill pickle relish, depending on your preference. Sprinkle in salt and ground black pepper to taste.

3. Combine the ingredients gently and thoroughly using a large wooden spoon.

4. Cover the bowl tightly with plastic wrap. Place the potato salad in a refrigerator for two hours to chill it before serving.

Tags: potato salad, boiled eggs, hard boiled, hard boiled eggs, potato salad, potato salad features