Russian Foods

Traditional Russian foods are known throughout the world for their stick-to-your-ribs heartiness and warmth. Although modern Russian food culture incorporates a wide range of ingredients, the typical Russian dish consists of harsh weather-resistant foods such as carrots, turnips and cabbage.

Soups

Often served as a first course, soups and stews play a vital role in the Russian meal. Common soups include borscht, a beet soup served hot or cold, and the cabbage-based shchi. Soups are usually garnished with sour cream or chopped greens, such as dill.

Main Dishes

The main course of a dinner typically consists of a satisfying combination of hearty meats and vegetables. Beef stroganov, a popular Russian menu item, consists of sirloin steak and noodles in a creamy mushroom sauce. Another common main dish is pelmini, or small minced meat and/or vegetable-filled dumplings. Pierogies, which are pastries filled with ingredients such as minced meat, cabbage, potatoes and hard-boiled eggs, also make for a popular main course.

Salads and Side Dishes

Russian meals are often accompanied by filling vegetables such as potatoes, mushrooms or carrots. Salad Olivier, a mayonnaise-based salad typically containing some variation of potatoes, olives, hard-boiled eggs and pickles, is a well-liked accompaniment to any Russian meal.

Desserts

Traditional Russian meals often end with bliny, which are thin, yeasty pancakes typically spread with honey, jam, butter or sour cream. Buckwheat bliny are common throughout Russia.

Drinks

Popular Russian beverages include vodka, a liquor available in myriad forms, and kvas, a mildly alcoholic drink typically made from some kind of grain, including rye.

Tags: hard-boiled eggs, main course, meals often, minced meat, Russian meal

Thai Restaurants In New Westminster Bc

New Westminster Thai restaurants serve traditional curries.

Fans of Thai food in New Westminster, British Columbia, don't have to look far to find their favorite spicy curries, noodles and soups. The city of New Westminster is home to three restaurants that feature traditional and familiar Thai specialties. Accessible by public transportation from the surrounding Vancouver metropolitan area, each restaurant serves Thai dishes available for dining-in, delivery or take-out.

Pattaya Thai Restaurant

Pattaya Thai Restaurant serves authentic Thai cuisine in a cozy atmosphere. Located in New Westminster's historic uptown district, the restaurant is easily accessible from Vancouver and Barnaby by sky train. The menu offers a wide range of Thai soups, curries, noodles, along with its most famous appetizer, prawn and crab rolls with cream cheese. Pattaya Thai Restaurant serves lunch and dinner Monday through Friday, with dinner available on the weekends. After your meal, explore the many nearby shops and historic sites uptown New Westminster has to offer.

Go Thai Restaurant

Go Thai restaurant serves traditional Thai dishes on the north side of New Westminster. In addition to eat-in, delivery and take-out, Go Thai caters large parties and functions. Chef and owner Matchima Noikumpham began her culinary training as the cook of a large family in Northeast Thailand. Her specialties include goong tip, a dish of minced prawn and chicken patties, and duck curry. Go Thai is open for lunch and dinner seven days per week with free delivery offered between the hours of 5 p.m. and 9:30 p.m. Eat in the restaurant's dining room or place an order for take-out and enjoy your meal in Hume Park across the street.

Royal City Thai

Located in downtown New Westminster, Royal City Thai serves lunch and dinner daily with an all-you-can-eat brunch buffet available on weekends. Menu offerings include traditional curries, pad Thai and chicken satay in addition to a wide range of seafood and vegetable dishes. While many dishes are traditionally spicy, you may request that your food is prepared "mild" when you place your order. The restaurant is located just a block from the Fraser River bank and less than four blocks from the New Westminster sky train, allowing quick transportation to Royal City Thai from many neighborhoods in Vancouver and New Westminster.

Tags: City Thai, lunch dinner, Pattaya Thai, Pattaya Thai Restaurant, Royal City, Royal City Thai, Thai Restaurant

Make A Seventier Cake Made Of Jello

Stacking gelatin in a cake is easy as long as each layer is allowed to set.

Whether you are looking for a pretty covered dish to take to a picnic or simply looking for a refreshing summer treat, a seven-layer cake made out of gelatin is as fun to look at as it is to eat. The key to creating a gelatin masterpiece is patience. Though the process is not difficult, it does take several hours to complete a cake as each cake layer must fully set before the next one is added.

Instructions

1. Spray a 9-by-13-inch pan with nonstick cooking spray.

2. Dissolve one small package of gelatin in 3/4 cup of boiling water and 1/2 cup of cold water.

3. Pour the warm gelatin into the 9-by-13-inch pan and place the pan in the refrigerator. Leave the gelatin in the refrigerator for at least 30 minutes as it must be completely set before adding the next layer.

4. Dissolve the next packet of gelatin in the small bowl, again dissolving it into 3/4 cup boiling water and 1/2 cup cold water. Pour the dissolved gelatin into the 9-by-13-inch pan on top of the set layer and place the pan back in the refrigerator to set.

5. Repeat these steps until you have completed all seven layers of your gelatin cake.

6. Place a large serving dish upside down on top of the 9-by-13 pan and invert the pan to flip the cake onto the platter and show off your stripes. If you prefer, you can also simply serve the dessert out of the pan.

Tags: boiling water, boiling water cold, cold water, cold water Pour, gelatin cake

Texas Red Sand Spices

The red sands of West Texas bring to mind paprika and red pepper.

West Texas is known for its characteristic red sand dunes and distinctive cooking influenced by Mexican culture. The red sands outside of El Paso serve as a playground for off-road motorcyclists, and are the namesake of Red Sands Elementary School.

El Paso, with its city limits flush against the Mexican city of Juarez, offers prime examples of the best of two cultures combining for a culinary treat in local restaurants. The flavors are rich, smoky and hot, thanks to a shared love of several red sand spices.

Crushed Red Pepper

Red peppers thrive in the hot, sunny climate of western Texas, and are used in many of its local dishes. Peppers are also commonly found on the red-checked tablecloths of pizzerias, adding both a pretty visual element and a pungent, smoky flavor to food. Crushed red pepper, as the name suggests, is dried, crushed red chile peppers. Chile peppers were once grown in South America, but are now enjoyed all over the world. They are often used as a replacement for black pepper.

Ancho Chile Powder

Ancho chile powder is another common spice found in local dishes prepared near the red sands of western Texas. The powder is made from dried, ground ancho chiles. The powder has a moderate heat level, with fruity undertones. It's best used in spice rubs and mole sauce.

The ancho is a dried poblano chile with a mild to medium heat, and a fruity flavor. It's commonly used in Mexican cooking. The best are sun-dried, with whole, unbroken pods and a uniform color.

Cumin

Cumin is native to the Mediterranean region, but is frequently used in the dishes of Mexico and western Texas. It is commonly cultivated and used in Europe, Asia, the Middle East and Iran. It's also a common ingredient in Texas-style chili powder, as well as curry powder and other spice mixes used in Mexico, India, North Africa, Cuba and Pakistan. The flavor adds warmth to chili and curry.

Sweet Paprika

Paprika is grown in varieties of sweetness, heat and flavor. The Spanish grades offer sweet, semi-sweet and hot varieties. The differences in flavor can be distinct, as you well know if you've substituted a hot for a sweet in a pinch.

Sweet paprika is commonly used in chili powders, and, therefore, in the dishes that traditionally come from the red sands areas of western Texas. Paprika is ground from varieties of Capsicum annuum, which are larger and milder than chili peppers.

Tags: western Texas, commonly used, local dishes, West Texas

Make Dressing Tables

Making a dressing table can be easy

A dressing table is an old fashioned piece of furniture typically found in a closet or dressing room. Women can sit and apply makeup, fix hair and put on accessories to complete outfits at a dressing table. With just a few basic items, creating a dressing table can be simple and rewarding.

Instructions

1. Prepare an unfinished, wood desk. Sand it down to smooth out any rough edges, then use a dust cloth to remove any dust or debris. Prepare a wall mirror with an unfinished frame. Sand it down as well and also swipe it with a dust cloth.

2. Stain the desk and mirror frame with a dark wood stain. Place the desk and mirror outside and brush the stain onto all wooden parts with a paintbrush. Let dry and then apply second coat. Let the second coat dry.

3. Bring the pieces inside and place in position. Push the desk up against a wall in the closet or dressing room, and hang the wall mirror directly above it using a hammer and nails.

4. Place an assortment of trays and dividers into the drawers of the desk. In these, organize necklaces, rings, scarves and belts. Find an antique silver tray and place it on top of the desk. Place a few perfume bottles on the tray, and an antique hand mirror and brush set.

Tags: dressing table, closet dressing, closet dressing room, desk mirror, dressing room, dust cloth

Slow Cook Pork Tenderloin

Sometimes cooking healthy and delicious food for your family is hard to accomplish, especially when you are busy. This is where a slow cooker comes in handy. Slow-cooked meats, such as pork tenderloin, become fall-apart tender and full of flavor. By adding other ingredients to the meat-filled pot, such as rice or vegetables, you have the makings for a complete meal. The next time you have a full schedule and a hungry family, try serving some slowly cooked tenderloin.

Instructions

1. Pour the olive oil in the skillet and heat on high.

2. Sprinkle half of the black pepper on one side of the tenderloin and place, peppered side down, in the pan. Next, sprinkle remaining pepper on the top side.

3. Cook both sides until they are a golden brown. Searing is not necessary but for some people it enhances the flavor of the meat.

4. Place tenderloin in a slow cooker, setting the skillet aside for later. Cut the potatoes, onions, carrots, and garlic cloves into chunks. You can peel the potatoes or not, depending on your preference.

5. Place the chopped vegetables on top of the tenderloin. Pour the water in the skillet and turn the heat on high, scraping the bottom and sides. This will give the meat more flavoring while cooking.

6. Dump the liquid from the skillet into the slow cooker. If the water is not at least an inch above the meat and vegetables, add more.

7. Put the lid on the pot and cook on high for 4 hours or until the meat thermometer measures between 145 to 150 degrees Fahrenheit. Once the meat is finished cooking, take meat and vegetables out of the liquid in the slow cooker so the vegetables do not become too mushy.

Tags: slow cooker, heat high, meat vegetables, pepper side

Store Raw Sugar Cane Stalks

Store Raw Sugar Cane Stalks

Sugar cane, a member of the grass family, is a large stalk used to make the crystallized sugar found in your local grocery store. It has become increasingly easier to find the raw sugar cane stalk itself, particularly in areas with large Southeast Asian or South Pacific populations. It can be eaten out of hand, used as a skewer when grilling or used as a swizzle stick in cocktails. Storing this raw sugar cane properly will ensure you get the most enjoyment out of this sweet treat.

Instructions

1. Purchase the freshest raw sugar cane possible. The stalk should be a light green or pale yellow in color with brownish-red marks, and the flesh should be milky white and juicy. The outside of the cane should not be white, should not have large cracks or black spots, and the flesh should never be dark or dry.

2. Rinse the outer bark of the sugar cane under running tap water. Thoroughly dry the sugar cane before storing.

3. Cut large stalks down to a size that will fit in your refrigerator. Use a sharp knife that is able to cut through the fibrous stalk.

4. Wrap each end of the raw sugar cane in plastic wrap or a plastic bag secured with a rubber band to prevent moisture loss.

5. Store the sugar cane at the bottom of your refrigerator for up to two weeks. If you have a storage drawer designed specifically for keeping fruits and vegetables fresh, place the cane in this drawer.

6. Inspect the ends of the sugar cane periodically to see if the ends are drying out or the flesh is darkening. Raw sugar cane with slightly dark or dry flesh isn't dangerous, but the flavor won't be as good.

7. Freeze the sugar cane tightly wrapped in plastic wrap, or in a sealable plastic bag if storing for longer periods of time, generally a few months. Leave the cane frozen when using as a skewer for meats, but thaw each cane for other uses.

Tags: sugar cane, Cane Stalks, flesh should, plastic wrap, Store Sugar, Store Sugar Cane, Sugar Cane Stalks

Chop An Onion

Chop an Onion

Chopping an onion may very well be the most common kitchen task other than washing dishes. Still, it's daunting for the uninitiated.

Instructions

1. Make sure you have a firm, clean cutting board and a sharp knife.

2. Use a knife that's at least twice as long as the onion. You'll need the length to slice through the vegetable.

3. Place the onion on the cutting board so you can see both the root and the stem.

4. Hold the onion carefully and position the blade of the knife along the onion so it will cut it in half vertically, through both the root and the stem end.

5. Start the cut and make sure the blade's lined up properly, but only get the blade started.

6. Take your hand off the onion and place it on top of the knife, so if the knife slips it won't cut you.

7. Slice the onion in half.

8. Lay each half cut-side down.

9. Cut off about 1/2 inch from the root and the stem ends and either discard them or save them for stock.

10. Peel the remaining two halves. It's easier to peel them once they've been cut and trimmed.

11. Chop the onion halves by drawing the knife through the onion three or four times horizontally, then three or four times vertically.

12. Hold the knife carefully, and hold the onion together with the tips of your fingers curled under. There's less chance of cutting them that way.

13. Separate the onion layers with your fingers before using them.

Tags: root stem, both root, both root stem, cutting board, four times, knife knife, three four

Hawaiian Themed Salads

Hawaiians enjoy plentiful fresh fish and produce in its tropical island setting.

Hawaii is a U.S. state comprised of a string of Pacific islands, and the cuisine there is a product of the state's tropical climate. Traditional Hawaiian cuisine features seafood, fresh coconut, mangoes and other tropical fruits, sweet potatoes and pork. Hawaiian-themed salads make flavorful and interesting additions to any meal.

Hawaiian Coleslaw

This is similar to a typical coleslaw and can be served during summer cookouts. Make Hawaiian coleslaw with shredded cabbage, mayonaise, small orange slices and pineapple chunks. Some recipes call for nutmeg, white pepper and ginger, but you can also add a small amount of hot pepper or coriander to give it a little more spice. To make it, combine the ingredients in a large bowl and chill before serving. For a decorative touch, serve the coleslaw inside of a pineapple rind, after removing the fruit for the salad.

Hawaiian Chicken Salad

Hawaiian chicken salad can be served as a side dish or on sandwiches. The dish includes cream cheese, mayonaise, chicken breasts, pineapple chunks and grapes. Personalize the recipe with almond slivers, cashews, onion slices or seasonings like hot peppers or cumin. Grill the chicken ahead of time, cut it into small cubes and allow the meat to cool overnight before making this salad. Combine all of the ingredients in a large bowl and chill before serving. Serve the salad on its own or with sandwich rolls.

Tropical Salad

If you're looking for a low-key Hawaiian salad, the tropical salad might be a good place to start. It consists of lettuce, bacon, macadamia nuts, coconut and a pineapple vinaigrette dressing. The dressing can be served on the side for less adventurous eaters. Cook the bacon and allow it to cool before crumbling it on top of the lettuce, then add the other ingredients. You can also top the salad with grilled chicken, grilled pork, mango slivers, onions or red pepper slices. Make the dressing by combining pineapple juice with olive oil and red wine vinegar. Serve immediately after preparing.

Hawaiian Fruit Salad

The Hawaiian fruit salad makes a great side dish during a barbecue or as a fruity dessert. Simply mix pineapple chunks with mandarin oranges, strawberry slices, green grapes, vanilla yogurt and toasted coconut. Add mango slices, marshmallows banana slices and cashews to personalize the salad, based on your tastes. Sprinkle extra coconut on the top of the salad and let it chill before serving. This salad would fit nicely inside an empty pineapple rind, dressing up your dinner table.

Tags: before serving, chill before, chill before serving, pineapple chunks, bowl chill

Taco Seasoning Sauces

Many traditional taco sauces are made out of tomatoes.

Many kinds of sauces, including salsas, are used to season not only tacos but any meats or vegetables. Salsas, as a combination of tomatoes, chiles and beans, date to the Aztec Empire through the writings of Bernardino de Sahagun, a missionary sent to Mexico in 1529. Spaniards brought ingredients such as tomatillos and chiles back to Europe and salsas spread around the world. There are a number of traditional sauces and salsas served with tacos in the 21st century, including salsa cruda, salsa verde and mole poblano de guajolote. Multiple types of salsas for tacos can also be found in American grocery stores.

Classic Salsa Ingredients

Classic salsas contain a small number of traditional ingredients: tomatoes, green chiles, garlic, onion, lime, lemon juice, salt and pepper. Whether a salsa is spicy depends on the use of spicy chiles in the recipe. To make a classic salsa, ingredients must be mixed together and allowed to sit so that the flavors mix adequately. A traditional salsa is also made of only the freshest ingredients.

Pico de Gallo

Referred to as "tomato salsa" at many restaurants of the 21st century, pico de gallo is often also known as salsa cruda. Characterized by uniformly chopped ingredients -- tomatoes, onions, chiles and various spices -- pico de gallo serves as a cold condiment at many Mexican tables.

Salsas Sold in Aztec Markets

Bernardino de Sahagun also reported that foods were sold in Aztec markets with a wide variety of condiments, including sauces with squash seeds, tomatoes and many different of chiles -- smoked, hot, yellow and mild red -- sauces of herbs and avocado sauces.

Traditional Mexican Salsa Verde

Salsa verde is a thin salsa that is green in color. The Mexican Recipes website contains a recipe for traditional Mexican salsa verde. This recipe contains water, salt, lime or lemon juice, coriander, olive oil, garlic, green chiles, tomatillos and onions.

Mole Poblano de Guajolote

As legend has it, this salsa was invented by Sister Andrea de la Asuncion, a Dominican nun in Puebla in the 17th century. The mole poblano de guajolote recipe once contained almost 100 ingredients but has since been simplified to around 20 ingredients. This sauce is commonly served at celebrations such as weddings, baptisms and birthdays.

Taco Seasoning Sauces in Grocery Stores

In the centuries since the Spaniards discovered salsas in the Americas, salsas have become popular sauces around the world. In the United States, many types of salsas can be found in glass bottles in grocery stores, including tomato and corn salsas, and salsas with different types of beans. These salsas are marked as being mild, medium or hot. Packages of taco seasoning mixes sold at grocery stores can also be mixed into taco meats and vegetables at home.

Tags: 21st century, around world, Bernardino Sahagun, green chiles, grocery stores, ingredients tomatoes

Make A Pineapple Cottage Cheese Mold

It might sound like a bizarre combination, but a pineapple cottage cheese mold is nothing short of a pleasant surprise. The pineapple cottage cheese mold includes real fruit and is easy to make. Allow your children to help with this recipe for a fun, family activity. Read on to learn more.

Instructions

1. Soak the gelatin in cold water for 3 to 5 minutes.

2. Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat. Stir until gelatin in dissolved.

3. Pour half of the contents into a Jell-o mold. If a Jell-o mold is unavailable, use a small cake pan.

4. Chill in the refrigerator until slightly congealed. The mixture should be firm enough to hold food in place.

5. Drain the crushed pineapple and cherries.

6. Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.

7. Pour the fruit and cottage cheese mix into the chilled Jell-o mold.

8. Place the filled Jell-o mold back into the refrigerator for several hours. Keep it there until the pineapple cottage cheese mold is completely set.

9. Remove the Jell-o from the mold. Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom. Lift the mold or pan off of the Jell-o.

10. Spoon whipped topping on top of the finished pineapple cottage cheese mold.

Tags: cheese mold, cottage cheese, cottage cheese mold, Jell-o mold, pineapple cottage, pineapple cottage cheese

Serve Classic Creole Dishes

Creole cuisine is associated with Louisiana and is a fusion of European techniques and ingredients from all over the world. Creole is traditionally spicy and uses seafood in many dishes because it is regionally plentiful in Louisiana. Use these steps to learn more about Creole food and serve classic Creole dishes.

Instructions

1. Understand classic Creole dishes. The best way to do this is to pick up a cook book on Creole cuisine. The "Little New Orleans Cook Book" is a great cook book offering 57 classic Creole recipes to try and share. It is available at Amazon and other major book retailers.

2. Read carefully. The key to mastering any new cuisine or recipe is to follow it closely. The ingredients should be followed exactly as well as the spice measurements, unless there are variations for heat or flavor built into the recipe with exact information on execute the variations.

3. Practice and experiment. Once you have the recipe down the way it is supposed to be cooked, you can experiment with different ingredients a little and find your family's favorite level of spice. Practice makes perfect when learning a new cooking technique. Invite people over for Creole cuisine and become a new hit among dinner guests.

4. Keep it simple. When serving the Creole dish, keep it simple. Many of the recipes will be one pot dishes or casserole style. This makes serving and clean up easier. Garnish minimally and let the food speak for itself.

Tags: Creole cuisine, classic Creole, classic Creole dishes, Creole dishes

Can Homemade Tomato Salsa

Canning with boiling water is a simple way to can your tomato-based salsa.

Making homemade tomato salsa is a fresh alternative to buying it from the store. There are many different varieties of salsa but one made with vine-ripened tomatoes provides the acidity needed for water canning. Canning can seem daunting but with patience it is a relatively simple task and worth the effort.

Instructions

Prepare Jars, Lids and Pot

1. Wash jars in hot soapy water, inspecting for any chips or cracks in the jars.

2. Pour boiling water over the jars and keep them in the water for about 10 minutes to sterilize them.

3. Check the lids and rims to ensure they close properly. If the seals are uneven they will not seal properly and should not be used.

4. Fill pot about half-way with water and place on the stove.

Fill Jars

5. Place hot jars on a towel to prevent them from slipping.

6. Pour salsa into the jars using the ladle, leaving a half-inch of space from the top.

7. Wipe jar lids with a damp cloth, any food on the rim will prevent a proper seal.

8. Place lids on the jars and tighten the bands.

9. Set jars into pot as they are filled, making sure the jars don't touch.

Seal Jars

10. Check to make sure that the water level reaches to about an inch above the jar tops. Then put the lid on top of the pot.

11. Turn stove on high and when you hear the water boil, start your timer. The jars will need to boil for 35 minutes.

12. Remove jars using the tongs and place on a towel, leaving one inch of space between the jars so that air can circulate.

13. Press the center of each jar lid to test jars for proper seals after they've cooled for about 12 to 24 hours. If the dip in the lid holds, it's sealed. If the lid bounces up and down, the jar hasn't sealed. Check the unsealed jars for flaws, if you don't find any you can reprocess it within 24 hours or refrigerate it and use within three days. If you decide to reprocess, use a new jar, lid and rim.

14. Label jars with contents and the date and store in a cool, dry place for up to one year.

Tags: boiling water, jars using

Fondue Dipper Ideas

Apples are tasty in a cheese fondue.

There are four types of fondue dips: cheese, chocolate, broth-based and hot oil fondue. Each fondue dip pairs well with different dippers. Most fondue dipper choices include meat, vegetables, fruit, desserts and breads. While seemingly basic, there are a variety of ways to be creative with these dippers.

Meat

Cubes of beef, ham and chicken (cooked with minimal spices) are tasty in a cheese, hot oil or broth-based fondue. It's a slightly odd concept but crispy bacon slices dipped in cheese or chocolate fondues are growing in popularity. Lamb cubes are good in a broth-based fondue.

Veggies

Try using cooked Brussels sprouts, tiny red or yellow potatoes and parsnip chunks with cheese fondues. Small cooked onions are also a good option with cheese fondue. You could also try asparagus or broccoli with a cheese or hot oil fondue. Cherry tomatoes and stuffed mushrooms pair nicely with less traditional cheese fondues. Artichoke hearts are delicious in a hot oil or cheese fondue.

Fruit

Tart green apples are delicious with cheese fondue or as a dessert dipper with a caramel or chocolate fondue. Pineapples, strawberries and grapes pair well with dark or milk chocolate fondues. Strawberries also taste good with a white chocolate fondue. Bananas can be used in a milk chocolate fondue and you can also make wonton-wrapped bananas (which is to fry the bananas in oil until crisp) that are great with dark chocolate fondue.

Desserts

Dessert fondue dippers obviously require chocolate fondues. Try using pound cake, angel food cake or marshmallows as dippers. Brownies, cheesecake and even rice crispy treats are great choices for chocolate fondues as well. For a less traditional option, offer honeycomb as a dessert fondue dipper. Ginger snaps or vanilla wafers are a tasty and simple dipper choice especially for younger diners. Take a little extra time and dip small ice cream balls in cookie crumbs, deep fry the balls and refreeze. These taste delicious in all flavors of chocolate fondues.

Breads

Breads such as pretzel, pumpernickel and beer bread pair excellently with cheese fondues. Crusty sourdough bread is always a favorite and because of its sturdiness can be used with hot oil, broth-based and cheese fondues.

Tags: cheese fondue, chocolate fondues, with cheese, cheese fondues, chocolate fondue

Make Quick Dessert Coconut Balls

Coconut Balls

This is a very fascinating recipe for coconut lovers. This is the most simple and easy dessert and it takes hardly 10-15 minutes. You can make them of the size of a Ping-Pong ball or smaller than that. If you wish you can decorate it more by adding an M&M or a chocolate chip on it.

Instructions

1. Take the shredded coconut in a bowl.

2. Add ½ can of condensed milk.

3. Mix the both thoroughly with your hands.

4. When both of these are mixed well, make round balls of it with your hands.

5. Use both your palms. It is very easy to roll the balls with hands because of the sticky condensed milk.

6. Now put it in the refrigerator for an hour.

7. The coconut balls are ready to serve. You can even store them for a longer time in the refrigerator.

You can be creative and make different shapes out of these balls; I had made the shape of mice by adding chocolate chips. You can decorate it with M&M's, almonds, cashews or anything you like.

Tags: adding chocolate, balls with, condensed milk, with your, with your hands, your hands

Make Turtle Soup

Making turtle soup from scratch is definitely not for the squeamish because you must start with a whole turtle. The following recipe is an old 19th century recipe and will render the most delicious turtle soup you will ever taste. Bon appetit!

Instructions

Prepare the Turtle

1. Cut the turtle's head off in one quick blow, if using a live turtle. Immediately plunge the turtles head and body into a pan of very cold water.

2. When the bleeding has stopped, change the water and thoroughly scrub the shell and flesh with a brush, then place the head and body in unsalted water that is boiling rapidly. Continue to boil until the skin of the head and feet become white.

3. Cook the turtle in unsalted water until are soft under pressure from the fingers. This should not be anymore than three-quarters of an hour.

4. Once cooked to the required point, set the turtle aside to cool. Cut the under-shell loose from the upper shell and carefully remove the flesh. Separate the feet from the body and cut in tiny pieces and set aside. Empty the upper shell and discard the gall bladder. Also discard the sandbag, the heart, tail and intestines as well as the white muscles of the inside.

5. Remove and set aside the eggs, if the turtle is female, and set aside with the feet and liver. Sprinkle these are immediately with salt and coarse black pepper, place in a kettle with the turtle meat and cover with cold salted water, a few slices of carrots and onions, a bay leaf and two whole slightly bruised cloves.

6. Bring the water to a boil and cover. Transfer to an oven to cook at 350 degrees, still covered, and let cook for approximately 20 to 30 minutes more.

7. Refrigerate the cooked turtle it you won't use it immediately.

Make the Soup

8. Combine the stock, egg whites and lemon rind and bring to a boiling point, beating continuously with a wire whisk. Simmer 5 minutes. Leave 15 minutes to settle.

9. Strain through a doubled cheesecloth, and just before serving, add the diced turtle meat and reheat without boiling.

10. Season and stir in the wine the moment before serving.

Tags: before serving, head body, turtle meat, unsalted water, upper shell

Make Flaxseed Oil

Flaxseed oil comes from the seeds of the flax plant, and many people believe that it has a range of health benefits. The oil is a source of omega-3 and other essential fatty acids. You can make flaxseed oil by following some simple steps. Different methods and types of equipment may improve the yield of oil from flax seeds, but the same basic process applies in every situation.

Instructions

1. Grow flax plants to get flax seeds or simply purchase a quantity of flax seeds. Growing and harvesting the seeds yourself may be more satisfying, but simply buying the seeds may be the better choice if you have more money than time.

2. Get a press for squeezing the oil from the seeds. If you're doing large scale production, you need bigger (and more expensive) equipment than if you're simply making enough flaxseed oil for yourself.

3. Decide if you want quantity or quality with regard to the oil. If you want to get the most oil out of the seeds, adding heat and sometimes a solvent can increase the amount of oil extracted from the seeds. If you want pure oil that's unaltered by heat or contaminated by solvents, avoid using heat or chemicals.

4. Place the flax seeds in the press and crush the seeds to extract the oil. This process produces some amount of heat, so if you're doing this on a large scale and you only want "cold-pressed" oil, make sure that the temperature of the flax seeds doesn't get too high.

5. Filter the flaxseed oil, if necessary, to remove any small bits of seed material that may be floating in it. This step is a matter of personal preference.

Tags: flax seeds, from seeds, large scale

Substitutes For Anchovies In Caesar Salad

The original recipe for Caesar dressing did not call for anchovies.

In 1924, restaurateur Caesar Cardini created his namesake salad by tossing eggs, Parmesan cheese, garlic and Worcestershire sauce with romaine lettuce. It wasn't until 1926, when Alex Cardini joined his brother, that anchovies were added to the recipe. Salty and strong in flavor, anchovies are not for everyone, leaving some home cooks seeking worthy substitutions.

Capers

Capers, the young buds of the Mediterranean caper bush, make an excellent substitution. Related distantly to cabbage, capers are picked early and brined in olive oil or vinegar. These tart, briny buds deliver a similar flavor to anchovies without the fishiness. Give them a quick dice and whisk them into your favorite Caesar dressing, or add them on top of the salad.

Kalamata Olives

Named for a coastal region in the south of Greece, these large, almond-shaped olives also thrive in the temperate weather along the Mediterranean Sea. Kalamata olives, also spelled calamata, are much saltier than capers and should be used sparingly in substitutions. These flavorful olives would be best sprinkled on a salad, but the brine might make a nice addition to dressing.

Miso

Once hard to find, this Japanese staple may now be available in your local supermarket. Miso is made from fermented soy beans and has a savory, salty taste depending on the variety. Commonly sold in a paste, miso is often used in Japanese soups and sauces. Shiro miso, one of the smoothest varieties, would be best for mixing into a creamy dressing.

Fish Sauce

Fish sauce is another common ingredient in Japanese and Asian cooking. Depending on the region, fish sauce is made by fermenting anchovies, sardines, squid, or other fish. Readily available in the Asian foods aisle of most supermarkets, fish sauce is often compared to Worcestershire sauce in taste. Use this strong condiment sparingly to avoid oversalting your dressing.

Worchestershire Sauce

Caesar Cardini's original recipe called for this popular English condiment and it still makes a good substitute for anchovies. In fact, these salty fish were among the original ingredients used by John Lea and William Perrins to create Worcestershire sauce in 1837. Like Asian fish sauce, it can be added to Caesar dressing to replicate the briny taste of anchovies. If you're using store-bought dressing, be sure to check the label--anchovies may already be a key ingredient.

Tags: Caesar dressing, Worcestershire sauce, Caesar Cardini, fish sauce, flavor anchovies, olives also

Is Pesto Good For You

Pesto is a versatile sauce that is not only good for you, but tastes great too! This Italian sauce is easy to make at home and can be used as a healthy accompaniment to jazz-up pastas, meats, cheeses and soups. With each individual ingredient offering healthy benefits, pesto is a green sauce that everyone should make a part of his or her diet.

History

Pesto is a raw sauce that originated in Genoa, Italy, and was traditionally used with pastas. Basil, the main ingredient in the historical form of pesto, is an herb that has been a staple in Mediterranean foods since the Greek and Roman eras but probably originated in Northern Africa.

Pesto arrived in mainstream American cuisine in the 1980s, where the uses for the sauce expanded through the culinary arts. Made with basil, salt, garlic, extra virgin olive oil, pine nuts and parmesan cheese, the flavors burst from each ingredient but complement each other nicely. The use of food processors and blenders to mix pesto have allowed for it to be more commonplace in the household.

Features

The historical, Italian form of pesto is made by crushing basil leaves, garlic and salt with a mortar and pestle until it reaches a pasty consistency. Next, add the pine nuts and crush until a little more creamy. Finally, mix in the extra virgin olive oil and cheese with a wooden spoon and serve.

Hand-chopped pesto is easily recognizable because you can both see and taste the different ingredients in the sauce. A food processor creates a consistent blend of all the ingredients for a pasty pesto, while the rougher mix still often separates and allows each flavorful ingredient to shine through.

Function

Pesto is used to add flavor to any dish, whether it be a lasagna, chicken sandwich or antipasti platter. It's a healthy, inexpensive sauce that you can make at home to jazz up a dinner party or, grow your own basil plant and share this kid-friendly recipe with your family.

Pesto can last up to a week in the refrigerator but also freezes really well. A good trick is to freeze pesto (along with other sauces) in an ice cube tray so you can thaw small portions and single servings at a time.

Benefits

The health benefits of basil come from the ingredients that create the sauce. Basil has antibacterial and anti-inflammatory qualities and contains vitamins, iron and calcium. Extra virgin olive oil contains vitamin E and has natural antioxidants to help fight cancers and heart disease. Garlic also offers antioxidant protection and can lower blood pressure. PIne nuts and cheese offer proteins and monounsaturated fats. Healthy ingredients promote a healthy lifestyle, without sacrificing any flavor.

Types

Red pesto is a variation to the traditional version; simply substitute sun-dried tomatoes or grilled red bell peppers for the basil to create another flavorful sauce (great with chicken dishes!). Also, you can substitute crushed cashews or walnuts for the pine nuts to use a less expensive nut or if you have an allergy.

A similar historical sauce is pistou, which is a simplified form of pesto, with only a mixture of garlic, basil and extra virgin olive oil. It is sometimes made with cheese, but never nuts. Pistou is often mixed into soups and sauces for flavor.

Tags: sauce that, virgin olive, extra virgin olive, form pesto, extra virgin

What Seasonings Use To Make A Beef Stew

Beef stew benefits from adding various herbs, spices and vegetables to it.

Beef stew is traditionally made from cuts of beef that increase in tenderness and flavor during the long, slow cooking process. Stewing, which means to simmer slowly, breaks down the muscles and fibers in the meat as it absorbs the flavorings from the liquid and vegetables with which it is cooked. It is important to use spices and seasonings that complement the natural beef flavors.

Herbs and Spices

Two of the best and most common spices to add flavor to beef stew are salt and freshly ground black pepper. They add depth to the flavor of the meat without masking it. Bay leaves add a subtle aroma and delicate taste to the stew as they soften slightly during cooking. They should be removed before serving as they have a bitter taste when bitten. Thyme is a good match with stew ingredients based on its strong flavor that enhances rather than overpowers other tastes. If you use dried rather than fresh thyme, use about a third as much and add it early so it has a chance to fully release its flavor. A 1/2 tsp. each of paprika and either allspice or ground cloves adds rich color and complexity to the dish.

Vegetable Seasonings

Onions and garlic are excellent in beef stew. Saut ing them briefly before adding them to the other ingredients caramelizes them and accentuates their flavors. Be careful not to scorch or burn them, as this will ruin the overall taste of the stew. Cut the onions in fairly large chunks to keep them from disintegrating during the long cooking time. Carrots add a sweetness that contrasts well with the savory components in the stew, celery provides texture and flavor and potatoes nicely absorb the tastes of the cooking liquid. The latter three vegetables should be added to the stew during the last hour or two of cooking to prevent them from becoming mushy.

Other Flavoring Components

Some cooks add 1 tsp. of sugar to beef stew to accentuate the salty and savory aspects of the mixture. A dash of Worcestershire sauce adds depth to the taste of the beef. Canned tomatoes are favored additions to beef stew but use them sparingly to avoid masking more delicate flavors. Using beef broth, beer or wine for the stewing liquid adds another layer of taste.

Beef Stew Tips

Never try to rush beef stew, as it will result in tough meat and partially cooked vegetables. Make sure the ingredients are always immersed in liquid, adding more as needed as the stew cooks. If the stew is too salty in its final stages, add a few chunks of raw potato to absorb the saltiness and remove them before serving.

Tags: beef stew, Beef stew, before serving, during long, rather than

Cheeses That Are Similar To Gorgonzola

Gorgonzola is a strongly flavored blue cheese made in Italy from cow's milk. Its soft and crumbly yet creamy texture and intense flavor allow it to work well either crumbled or spread onto other items that would not otherwise have a strong taste, such as salads, bread or crackers. While no other cheese tastes exactly the same as Gorgonzola, a few cheeses have a similar flavor and texture.

Roquefort

Roquefort cheese is a blue cheese made from ewe's milk. This cheese has a long history, allegedly stretching back all the way to Pliny the Elder. It is aged somewhat longer than Gorgonzola; Roquefort takes four to nine months to mature rather than Gorgonzola's three to six months. Roquefort is made in the French village of Roquefort-sur-Soulzon, where the seven producers of this cheese allow it to age in the local caves. Roquefort is creamier than Gorgonzola and has a milder taste, but works well as a substitute in many dishes or for those who do not appreciate Gorgonzola's intensity.

Bleu d'Auvergne

Bleu d'Auvergne is similar to Roquefort but is made with cow's milk rather than ewe's milk. While this cheese is also French rather than Italian, its flavor is nearly as strong as that of Gorgonzola. The flavor is significantly creamier than that of both Gorgonzola and Roquefort, however, with an added slight spiciness that Gorgonzola does not have. Bleu d'Auvergne ages to maturity much more quickly than many similar cheeses; it can be ready for the table in as little as four weeks. Like Gorgonzola, its flavor grows stronger after more aging, so you should try to purchase some that has been aged longer if you wish to match the strength of mature Gorgonzola.

Dolcelatte

Dolcelatte, also called Gorgonzola dolce, is very similar to Gorgonzola. Like Gorgonzola, it is an Italian cheese made with cow's milk. As its name (which literally translates to "sweet milk") suggests, however, it is a sweeter and less intense cheese. If you enjoy the flavor of Gorgonzola but simply find it too strong, dolcelatte is the ideal replacement in most cases. Its texture, however, is significantly softer than that of Gorgonzola. For this reason it works best as a substitute in dishes where you will spread the cheese or mix it with other ingredients, such as salad dressings or pasta sauces.

Tags: Bleu Auvergne, cheese made, rather than, than Gorgonzola, that Gorgonzola, blue cheese

5 Ways To Use Leftover Baked Potatoes

Transform leftover baked potatoes into something new.

Don't toss out leftover baked potatoes, instead turn them into a whole new meal. Use those already-cooked taters to cut your cooking prep time. These recipes are so good, you may just find yourself baking extra potatoes on purpose.

Instructions

1. Make a healthier version of fried potatoes. Cut your leftover baked potatoes in 1/2-inch cubes. Chop 1 onion and 1 bell pepper. Heat 2 or 3 tablespoons of olive oil in a skillet, and add the potatoes, onion and bell pepper. Stir-fry until potatoes are golden brown. Season with salt and pepper and serve.

2. Make loaded potato skins and baked potato soup. Cut 4 large baked potatoes in half lengthwise and scoop out the flesh. Melt 2/3 cup butter in a saucepan. Stir in 2/3 cup flour and cook 1 minute. Add 6 cups milk and cook over medium, stirring constantly until bubbly. Stir in potato, 2 tablespoons diced green onions and 1/2 cup grated cheddar cheese. Cook until heated through, and then stir in 1 cup sour cream. Garnish with crumbled bacon, diced green onions and cheddar cheese. Meanwhile, brush the potato skins inside and out with olive oil. Season with salt and pepper. Fill with crumbled, crisp bacon, diced green onions and cheddar cheese. Bake at 450 F for 10 to 15 minutes, until cheese is melted and bubbly. Remove from oven, garnish with fresh sour cream and serve.

3. Make roasted garlic rosemary potatoes. Heat oven to 425 F. Cut potatoes into 1-inch cubes and place in a large mixing bowl. Slice 5 cloves of garlic and add to potatoes. Chop 2 tablespoons fresh rosemary and add to the potatoes. Drizzle generously with olive oil and season with salt and fresh cracked pepper. Toss to coat all of the potatoes. Pour the potatoes into a lightly oiled baking dish and roast uncovered about 30 minutes, until the potatoes are golden brown.

4. Make warm German potato salad. Chop the potatoes into 1-inch cubes. Cook 6 pieces of bacon until the fat is rendered and the bacon is crisp. Remove from the pan, drain the fat and wipe the pan with a paper towel. Heat 3 tablespoons canola oil and add potatoes. When they are just beginning to brown, add 1 rough chopped red onion and cook until caramelized. Meanwhile, chop the cooked bacon. When the onions are ready, add 3 tablespoons red wine vinegar and deglaze the pan. Push the potatoes to one side, drop in 1 tablespoon Dijon mustard, 3 tablespoons olive oil and the bacon. Stir to combine and then stir throughout the potato mixture. Serve warm.

5. Make potato egg burritos with chorizo. Prepare the fried potatoes from Step 1 and scramble some eggs with cooked chorizo. Stir in the potatoes. Wrap in flour tortillas with grated cheese and serve with salsa.

Tags: potatoes into, baked potatoes, cheddar cheese, diced green, diced green onions

Make Cheese Dip

Cheese dip adds a splash of color to any table.

Cheese dip is an all-time favorite no matter the age of the people eating it. Whether you need a festive dip to spice up a party's appetizer buffet or a fan-favorite to contribute to the neighborhood barbecue or tailgate, cheese dip is a tasty, quick and easy alternative to just bringing the same old bag of chips and sour cream and onion dip. In this article, we will discuss make cheese dip.

Instructions

1. Slice the cheese into chunks. The chunks should be cubes about an inch on each side. You will melt them into the dip later. Once you have cut the cheese into cubes, put them to the side.

2. Brown the meat in a pot on the stove. As it cooks, use the spoon to break the meat into little pieces so that later you can easily stir it into the dip.

3. Drain the grease. Pour the excess grease out of the pan and into a container so that you can dispose of it later. Too much grease will prevent the dip from having a smooth and even consistency.

4. Place the pot back on the stove on medium heat. You need to keep the mixture warm as you add ingredients so they will blend smoothly.

5. Stir in the jar of salsa. Make sure that the meat and salsa are evenly blended.

6. Stir in the cheese chunks. You will need to stir the mixture constantly as this type of cheese melts very quickly and can burn on the bottom of the pan if you do not keep the dip moving over the heat.

7. Remove from the stove and serve. You can eat this dip hot or cold, and most people prefer it with corn chips.

Tags: cheese into

White Wine Mustard & Cream Sauce

Developing a rich, flavorful pan sauce is simple, but yields major dividends by complementing steaks, pork, or chicken. By using the same pan to cook the protein and build the sauce, you ensure a complimentary flavor profile. One classic pan sauce involves using white wine to deglaze the pan, along with heavy cream and mustard to create a creamy, memorable sauce that can then be poured over meat or vegetables. The whole sauce-making process will take around 5 minutes.

Instructions

1. Cook your protein until you reach the desired level of doneness, then set aside on a covered plate to keep warm.

2. Deglaze the bottom of the pan with the white wine (and stock, if using). Deglazing is the process by which you loosen the browned bits from the bottom of the pan by adding liquid to a hot pan. Heat the liquid over medium high heat for 2 to 3 minutes, scraping the bottom of the pan with the whisk to assist with loosening the browned bits of meat.

3. Add the cream and cook for 60 seconds.

4. Stir in the mustard until combined, and then turn off the burner.

5. Drizzle the sauce over the meat, and oven any side vegetables such as asparagus or broccoli.

Tags: bottom with, browned bits, over meat

Make Cinnamon Rolls With Oat Flour

Oats are high in fiber and are reported to reduce cholesterol.

Cinnamon rolls are a delicious treat on a Sunday morning. As these sweet treats are usually loaded with sugar, processed flour, and butter, these baked goods are not typically part of a well balanced diet. However, replacing a portion of the white flour used in a cinnamon roll recipe with out flour can make these pastries healthier by adding whole grain fiber. Out flour has a mild flavor which complements the cinnamon rolls without significantly altering their texture.

Instructions

Prepare the Dough

1. Add the warm water and yeast to a large mixing bowl and stir to combine. Allow the yeast to rest for five minutes until it starts to bubble.

2. Stir in the sugar, egg, milk and melted butter until the ingredients are well combined.

3. Combine the flours in the medium bowl until combined.

4. Stir the flour mixture into the liquid yeast mixture one cup at a time until all of it is combined. Stir the dough vigorously until it becomes elastic in its texture.

5. Cover the bowl with a towel and allow it to rest for about an hour.

Prepare the Icing and Filling

6. Combine the remaining butter, cinnamon and brown sugar in the medium mixing bowl and stir until the ingredients are combined.

7. Combine the powdered sugar, vanilla and one tablespoon skim milk in a small bowl to make the frosting for the cinnamon rolls. If the mixture is too thick, add more milk.

8. Cover and refrigerate the frosting until you are ready to serve the cinnamon rolls.

9. Roll the dough into a square until it is half an inch thick.

10. Spread an even layer of the brown sugar filling over the rolled dough.

11. Roll the dough onto itself to create a cylinder.

12. Cut the dough into one and a half inch thick slices and arrange them onto a cookie sheet.

13. Allow the rolls to rest for 30 minutes so they can rise.

14. Place the rolls into a 375 degree oven for 20 minutes.

15. Remove the rolls from the oven and allow them to cool for 10 minutes.

16. Frost the cinnamon rolls with the vanilla icing and serve.

Tags: cinnamon rolls, bowl stir, brown sugar, combined Combine, combined Stir

Make A Delicious Lowfat Strawberry Banana Smoothie

Make a tasty fruit smoothie at home.

You don't have to leave the house and go to a fast food restaurant to get a tasty strawberry shake. Instead, satisfy your sweet tooth with a strawberry and banana smoothie at home and cut down on the fat calories. This smoothie is also a good way to get rid of any very ripe bananas you may have in the freezer. This makes two servings.

Instructions

1. Take one large ripe frozen sliced banana and place it in a blender container.

2. Wash 1 cup of fresh strawberries and slice them. Add to the blender container.

3. Add 2/3 cup low fat or skim milk to the blender. Add 1 teaspoon honey. Allow the mixture to sit a few minutes if the frozen bananas are very hard frozen.

4. Put the cover on the blender and blend the mixture on high. If the frozen bananas stick in the bottom, stop the mixture periodically. When blender stops completely, remove the cover and stir the mixture with a rubber spatula. Be sure to replace the cover before restarting the motor.

5. Blend until completely smooth. Taste for sweetness. You may add a little more honey and blend briefly if you want a sweeter smoothie.

Tags: blender container, frozen bananas, smoothie home

Cook A Greek Omelet

Greek omelettes have an abundance of chopped vegetables.

A Greek omelet combines feta cheese, eggs and chopped vegetables to make a multi-textured and multi-flavored breakfast meal. Greek omelets are simple to prepare, requiring only a few mixing bowls, a skillet and basic ingredients. A Greek omelet recipe yields two large servings, or four smaller servings. Allow for approximately 25 minutes from start to finish when you cook a Greek omelet. Substitute any of your favorite veggies for the vegetables in the recipe to make the omelet your own.

Instructions

1. Preheat a 10-inch skillet over medium-high on a stove top.

2. Combine 1 cup diced roma tomatoes, 1 tsp. dried oregano, 1/2 tsp. salt, 1 tsp. ground black pepper and 1/2 cup crumbled feta cheese in a small bowl. Stir to mix all ingredients of the tomato mixture.

3. Combine 8 large eggs and 1 1/2 cups chopped fresh spinach in a medium bowl. Whisk quickly to scramble the eggs and thoroughly mix the ingredients.

4. Pour 1 tsp. olive oil into the heated skillet. Use a balled up paper towel to coat the skillet's interior evenly.

5. Pour the egg and spinach mixture into the skillet. Use a plastic spatula to push the cooked eggs into the center of the pan after 30 seconds, allowing the uncooked eggs to run to the pan's exterior. Allow the eggs to heat for three additional minutes, until they are fully cooked but still moist.

6. Spoon the tomato mixture over half of the eggs in the skillet. Use the spatula to fold the other half of the eggs over onto the tomato mixture. Allow the omelet to cook for one minute before removing from heat.

7. Let the omelet cool for five minutes before serving.

Tags: Greek omelet, tomato mixture, chopped vegetables, feta cheese, half eggs

Steel Cut Oats Vs Rolled Oats

Most instant oatmeal is made from rolled oats.

Rolled oats and steel-cut oats are primarily served at breakfast and are often used for baking. These foods are from the same grain, but the difference is in how they are cut and processed.

Rolled Oats

Rolled oats are flat flakes that have the oat husks removed. Rolled oats are processed more than steel-cut oats. They are rolled for the flat shape and conditioned with pressure cooking. This results in a grain that is still nutritious, but takes less time to cook. Instant oatmeal is made from rolled oats.

Steel-Cut Oats

Steel-cut oats are hulled grains that are cut into smaller pieces instead of being rolled flat. They take longer to cook than rolled oats, and have a chewy texture. Steel-cut oats are golden in color and resemble wild-rice grains. Because of the dense nutrients, the serving size of steel-cut oats is only 1/4 cup, whereas a serving of rolled oats is 1/2 cup.

Comparisons

Steel-cut oats and rolled oats are both healthy food choices. While steel-cut oats are slightly lower on the glycemic index -- steel cut is 42 while rolled oats is 50 -- the main difference between the two is processing and cooking time. Steel-cut oats are healthier due to less processing, but can take up to 40 minutes to cook, depending on the serving size. Most rolled oats take under five minutes to cook, but lose nutrients in the process of manufacturing.

Tags: rolled oats, steel-cut oats, Steel-cut oats, from rolled, from rolled oats, made from

Grow Sunflower Seeds For Eating

Sunflowers can grow to be 12 feet tall.

Sunflowers are native to North America. Carbon dating puts sunflowers in the Native American culture as long as 3,000 years ago. Sunflower seeds were eaten, their oil was extracted and they were ground into flour. There are many varieties of sunflowers, a number of them ornamental. While all sunflowers produce sunflower seeds, not all produce them in quantities great enough to consider for harvest. A large variety sunflower can produce as many as 2,000 seeds per head.

Instructions

1. Select your sunflower seeds. The most popular types for eating are black seeds with a white stripe down the center. These are often called confectionery seeds. Ask for help at your local garden center if you are unsure. The seeds you plant will be the same as the seeds you harvest for eating.

2. Choose your garden space. Sunflowers grow almost anywhere but flower best in full sun. Till or dig up the space you have chosen. Adding compost or aged manure to your garden space is always good for plants and will help them retain moisture.

3. Plant as many sunflower seeds, or plants if you are transplanting, as you can in your garden space. Plants should be spaced about 18 inches apart for smaller varieties and two feet for larger ones. Follow the planting instructions on your seed package to be sure. Push the seed in about one inch and cover with soil.

4. Supplement with water as needed. Sunflowers do not need a great amount of water to flourish, but they shouldn't be left to dry out during dry spells.

5. Weed your sunflowers often as weeds compete with them and take away their nutrients. Mulch between plants with hay, straw or newspaper to keep the weeds down.

6. Harvest your sunflowers in the fall after the flowers have turned their heads down and the florets in the center have shriveled up. Cut the head with about one foot of stem remaining and hang it to dry further in a warm, well-ventilated place. The attic or top of a garage works well for this. Place paper underneath the seed heads to catch seeds that fall out during the drying process. Once seeds are fully dry, typically about a week after harvesting, shake them off the heads. Then you can roast and package or keep in a paper bag in a cool, dry place until you are ready to use them.

Tags: garden space, your garden, your garden space, sunflower seeds, Sunflowers grow

How Long Is Sake Good For

The rice wine, sake, originated in Japan. Most sakes are made to be consumed within a year of being made. After this time, the flavor and quality will begin to degrade.

Aging of Sake

After sake is made, it is usually aged for about six months. Unlike vintage wines, past this six-month period, regular sake is not aged any further. It is meant to be consumed soon after purchase.

Labels

Carefully read the producer's label before buying. Purchase sake that has been bottled within the last year. Regular sake will normally keep its flavor for about a year to 15 months after its release date.

Storage

How long sake will stay fresh depends on how it is stored. Generally, sake kept away from light at a cool temperature will keep longer. The refrigerator is a good place to store sake. If sake turns darker in color, it has degraded.

Once Opened

Sake will not taste as good as when it was first opened. It is best to drink bottles right after opening, but it can be keep refrigerated if well corked for two weeks or more. Because sake has a lower acidity than wine, old sake will lose its crispness and will taste flat the longer it is around.

Tags: sake will, will taste, wine sake

Make Tomato Paste

Fresh garden tomatoes are often of higher quality than store-bought ones.

If you think your favorite dishes taste great with tomato paste from a can, wait until you try them with homemade. There's nothing like that zesty burst of flavor from the tomato paste you have made from scratch.

Instructions

1. Score a ring around each tomato, carefully cutting only the skin, not the flesh.

2. Blanche the tomatoes in a big boiling pot of water for 15 to 30 seconds. Put them in an ice cold water bath to cool them down, or allow them to cool on their own.

3. Peel the skin off the tomatoes. It should fall off easily.

4. Core the tomatoes, removing all the seeds, which you may want to save for a dressing, soup or salad.

5. Dice the tomatoes and put them back in the pot (be sure you've emptied it of all water). Add salt and simmer on medium-low heat for about 1 hour. Keep an eye on your tomato paste mixture, stirring frequently to prevent sticking.

6. Pour the tomatoes into a metal colander sieve inside a large bowl. The juice of the tomatoes will pour right through into the bowl, but you'll need to use a spatula or wooden spoon to press the tomato flesh through. When it sticks to the bottom of the sieve without falling into the bowl, use the spatula to scrape it off.

7. Return the tomatoes to the pot and add the basil, oregano and sage. Cook on medium heat for another couple of hours, or until it has that thick paste consistency that sticks to a spoon.

8. Add the canola or extra virgin light olive oil to the paste and stir well.

9. Cook with your tomato paste immediately or store it in the refrigerator for up to three days. For longer storage, try freezing it in a freezer-safe container or plastic bag.

Tags: tomato paste, into bowl, your tomato, your tomato paste

Make Clam Strips With Fresh Clams

Clams provide nutrition for coastal communities.

Clam strips are enjoyed by many people throughout the world but are most notable for their New England fan base. The fan fare in New England may be due to the fact that fried clams originated in Essex County Massachusetts in 1914. Clam strips are commonly served fried and do not feature the digestive system of the clam. The "clam belly" is removed prior to cooking. Clam strips can be cooked at home using simple cookware and some shortening.

Instructions

1. Wash clams thoroughly and strip the clams of their digestive system. Remove the "clam belly" completely.

2. Mix 4 tbsp. of flour with two beaten eggs.

3. Place shortening in a pan and place the pan on a stove. Apply heat to the pan.

4. Cover clams with the flour and egg mix and place them onto the shortening in the heated pan. Let them sit until golden brown. You may move them around in the pan with a coking utensil to avoid burning parts of the clam strip.

5. Remove clams from the pan and put them onto a plate.

Tags: Clam strips, clam belly, digestive system, them onto

Collect Oyster Plates

Oyster plates are valued collectibles that were originally created for a specific purpose. As oysters became popular, different ways of keeping them cold and presentable became necessary. These plates often have a raised center to hold ice as well as shell-shaped cups to hold any number of shelled oysters. Oyster plates are often well-decorated and very stylish. A wide variety of shapes and colors exist in the plates, each with a history given by its manufacturer or its one-time owner.

Instructions

1. Determine the focus of your collection. Some users will begin by collecting plates similar to those of relatives, while others want to strike out in a new direction. Try to start with a focus on one type or manufacturer of plates.

2. Purchase a reliable guide for your new hobby. There are a few good resources available at most bookstores. Look for "Collecting Oyster Plates," by Jeffrey B. Snider or other similar titles.

3. Review your guide to become familiar with manufacturer marks and plate condition. Marks are very important when it comes to oyster plates as they determine where and with what collection the plate was created. Counterfeit plates often lack marks or have incorrect versions.

4. Visit local antique dealers or second-hand shops. These stores are the most likely to come into the plates, which are often kept as heirlooms by families. Many plates found here will be real, but may require some cleaning and polishing to return to their former luster.

5. Purchase plates from reputable online vendors. As the hobby has grown, more and more vendors are doing the legwork of finding and repairing plates for online sale. Insist on insurance and proper shipping for your fragile plates.

Tags: plates often, Oyster plates

Open A Pomegrante

Pomegranate Seeds

Pomegranates are not an everyday fruit choice in most American homes. The kitchen fruit bowl contains bananas, apples and oranges, but rarely will you see pomegranate among the choices. If you've been curious about trying a pomegranate, but not sure where to begin when you get it home, it's not that difficult to open if you follow a few short steps.

Instructions

1. Cut a wide circle through the thick skin of the pomegranate, at the top of the fruit. Pull off the "lid." You will see the white center and five outside sections of pomegranate seeds, divided by white membrane.

2. Cut through the skin at each membrane. Slice from the top to the bottom.

3. Pull the sections down and away from the pomegranate center, forming a star shape.

4. Place the open pomegranates in a large bowl of water. With your fingers, work the seeds loose from the white membrane. When all the seeds have been extracted, remove the pomegranate membrane and remove the water. The pomegranate seeds are ready to each as fruit or use in a recipe.

Tags: pomegranate seeds, white membrane

Grill Chicken On A George Foreman Grill

Grilling chicken on a George Foreman Grill is quick and easy and provides a delicious fat-free meal idea as the main course or as an addition to quick summer salads. Because it cooks quickly at a high heat, meat retains its moisture and comes out juicy and tender. Boneless chicken takes a mere four to six minutes to grill to a golden brown and requires no fats or oils.

Instructions

1. Select boneless chicken breasts that are similar in size for even grilling. Bone-in chicken is not suitable for grilling on a George Foreman grill, as it is bulky and does not maintain contact with the grill plates.

2. Slice the chicken into equal-sized strips to create toppings for salads or to serve with sauces. Alternatively, pounding the entire chicken breast to flatten and tenderize creates a large piece of grilled chicken suitable as the main course.

3. Marinate or season with herbs to enhance flavor, if desired. Puncture the chicken with a fork to allow the marinade to soak into the flesh. Remove the chicken from the marinade and rinse in it cold water. Pat it dry with a paper towel. Although you can grill the chicken without rinsing, marinade tends to stick to the grill and burn before the chicken is cooked.

4. Apply a thin coat of nonstick spray to the grill. Preheat the grill and place the chicken pieces on the grill. Allow the chicken to cook for four to six minutes and remove to a serving plate. Serve with a salad or fresh cooked vegetables for a healthy alternative to fried chicken.

Tags: George Foreman, chicken suitable, four minutes, main course

Cook With Plantains

Plantains have been a fixture of Latin-American cuisine for hundreds of years. These delicious fruits are inexpensive and versatile, making them a perfect accompaniment to many different dishes. They're easy to prepare, too. The following steps will help you cook with plantains at home.

Instructions

1. Find a store near you that sells plantains. Some large grocers carry them, but your best bet is a Latin-American or international foods market. These stores carry the widest variety of plantains.

2. Choose ripe yellow plantains and not-quite-ripe green plantains. If you're not planning to use the plantains for several days, pick not-quite-ripe yellow plantains and unripe green ones. Just give them a squeeze--unripe plantains feel much the same as unripe bananas.

3. Decide whether you want to cook savory or sweet plantains. Green plantains are best for savory dishes, while yellow plantains are perfect for sweet dishes.

4. Fry both yellow and green plantains for excellent, crispy chips. Just peel the plantains, and slice them vertically into quarter-inch sections. Drop them in a pan containing about 1/2 inch of super-hot oil. Green plantains take about 30 seconds per side, while yellow plantains take about 45 seconds per side. When the plantain chips are done, drain them on paper towels, sprinkle with salt and enjoy.

5. Use yellow plantains for a sweet side dish. Melt a half-stick of butter in a warm skillet. Then cut 4 plantains into 3 sections each and place them in the skillet. Add 2 sticks of cinnamon and 4 tbs. of brown sugar. Cook the plantains for 3 minutes on each side, or until they yield easily to a fork. Serve the plantains hot, spooning the butter-cinnamon-sugar pan sauce on top of them.

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Use Hot Peppers

Hot peppers add flavor and zing to any recipe. People who love hot peppers and the potent heat they bring are called "chiliheads" (not to be confused with the tailgating margarita lovers known as "parrotheads"). Chiliheads are always on the lookout for things to do with their peppers. However, before you start chopping away at that habenero, there are a few steps you must take.

Instructions

1. Pick peppers that have a good pepper shape. Make sure they feel firm to and have a glossy skin.

2. Store your fresh peppers in the refrigerator wrapped in paper towels. This decreases the moisture that can ruin a pepper. Keep dried peppers in an air-tight container; if you put them in the refrigerator, they'll last longer.

3. Wash your peppers before using them. Be careful not to touch your eyes or nose when handling the peppers. If you use a dishtowel to dry them or scrub them, be sure to wash it after you use it.

4. Put on gloves, unless a burning pain in your hands sounds like a good excuse to drink margaritas with the neighborhood parrothead. If you don't have gloves, secure a couple of plastic sandwich bags over your hands with rubber bands.

5. Remember that peppers are hot because they have capsaicin in the veins of the pepper and the seeds. Get rid of the center of the pepper to cap your chili recipe off at five alarms.

6. Be creative. Peppers aren't just great in chili and salsa recipes, they make excellent hot sauces, too. Some farmers also use hot peppers to keep insects from eating their dried grains. Other people have found that hot pepper can cure or alleviate a variety of ailments, including sinus headaches, migraines and stuffy noses.

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Keep Worms Out Of My Chestnuts Trees

Infested chestnuts should not be consumed.

Worms in chestnut trees are usually the large or small chestnut weevil. These insects lay eggs inside the chestnuts themselves. The larvae will eat its way out of the chestnuts after they fall from the tree. They then overwinter in the soil, and reemerge to infest the tree in the spring or summer. Keeping worms out of chestnut trees involves controlling the weevil population through proper cultural practices and insecticide application.

Instructions

1. Pick up fallen chestnuts as soon as they fall from the tree to prevent birds or animals from opening them, and to prevent more weevils from entering the soil. Examine the nuts for larvae exit holes. Place damaged nuts in one bucket for disposal, and place undamaged nuts in a second bucket. You can treat the undamaged nuts in a hot water bath to kill any eggs, and they will still be edible.

2. Wait for adult weevils to appear on the tree crown, which usually occurs in late summer. Apply a carbaryl insecticide to the tree, following the package's application instructions. Repeat the application once a week until you stop seeing weevils in the tree crown. Apply the insecticide on still, warm days when weevils are most active.

3. Rake up any remaining fallen chestnut leaves, nuts, or burs under the tree in the late fall. Burn this material to prevent any worms in the material from maturing.

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Make Mushroom Compost

Proper mushroom compost is essential for the cultivation of edible or medicinal mushrooms. Although, according to the American Mushroom Institute, mushrooms are one of the most difficult commodities to grow, a diligent mushroom farmer can make his or her own mushroom compost that will ensure a healthy mushroom harvest. Sterilization and pasteurization are the most essential components in making a quality mushroom compost as the risk of contamination is the number one threat to a quality mushroom crop.

Instructions

1. To make a vegetable based compost, mix hay, straw, crushed corncobs and gypsum. To make a manure based compost, mix manure and gypsum.

2. Put your compost base into a compost heap or compost bin and leave under the sun for two or three weeks to allow it to decompose thoroughly. Cover the compost heap or bin with a tarp or plastic to help heat up the compost and facilitate the decomposition of the organic materials.

3. Steam pasteurize the compost indoors. Use a sterilized room that has vents that allow steam to be blown in and heat up the room to at least 160 degrees. You must kill all pests that may be living on the compost or the mushrooms will not grow.

4. Place the pasteurized compost in trays and mix in whatever mushroom spawn you are using. Totally cover the tops of the trays with peat moss.

5. Keep the mushroom compost indoors and control the temperatures and humidity. If there has been no contamination, mushrooms should begin to grow within a month.

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