What Is Comparable To Lambrusco Wine

Lambrusco is a light, sweet, sparkling wine, usually red but also white or pink, made all across Italy's Emilia-Romagna region a little south of the Alps. It's made of the red lambrusco grape, and its most common commercial name in America is Riunite. Unless you settle on just a couple of substitutes, to find a wine comparable to lambrusco you'd have to decide whether you want to drink something sweet or fizzy, or red or white. Lambrusco's exact taste profile can be hard to replicate.

Best matches

There are two almost exact potential matches for a red lambrusco. One is another Italian wine called a Brachetto, a spumante (sparkling) wine made from Italy's heavy-duty barbera or nebbiolo grapes. Banfi's Rosa Regale is a well-known brand name. Another red sparkling wine would be an Australian sparkling shiraz like Paringa, something many people are not familiar with. Neither a brachetto nor a sparkling shiraz will be as sweet as a lambrusco, but they are delicious in their own way.

Sweet Sparkling White

A whole category of sweet sparkling wines, which happen to be white, not red, are those wines derived from the muscat or moscato grape. Karen MacNeil in "The Wine Bible" says this grape, which has many clones and cultivars, may be the oldest wine grape that mankind has ever grown. It's known for the very fresh, "grapey" and deliciously sweet wines it produces. Moscato can be either sparkling or still; the popular Asti Spumante, and the less known, more expensive Moscato d'Asti, are both sparkling moscatos.

Sweet Still Wines

Sweet still wines, especially whites or roses, can sometimes seem a little effervescent even though they are not technically sparkling. This is particularly true of wines that have a bit of acidity in their aftertaste, so they don't seem cloying. Gingery gewurztraminers and light, inexpensive rieslings from California or Australia have some of a lambrusco's refreshing quality. Another good option is a rose d'Anjou, a well known French rose that is very simple and thirst quenching in summer.

Sparkling But Dry

Lambrusco's light, simple sweetness means that you couldn't really replace it with the very dry, complex Champagnes, cavas, and sekts of France, Spain, and Germany respectively. Other sparkling wines which come closer to lambrusco's style, although still most often dry, are Italy's prosecco and France's Cremant de Loire wines. Cremant de Loire may be white or rose.

Make Your Own

One more option, in the search for a sparkling, sweet red wine, is to make your own--that is, to make a batch of sangria. Sangria, red wine flavored with fruit juices, has been sold commercially since the 1960s, but traditionally, Spanish families simply mixed an inexpensive red wine with whatever citrus fruits they liked, plus soda water and brandy. If you base your mix on a red fruit wine like pomegranate or rhubarb, you will have an entirely new taste experience.

Tags: sparkling wine, Cremant Loire, Lambrusco light, sparkling shiraz, sparkling wines, sparkling wines which

Stuff Portobello Mushrooms

Stuff a portobello mushroom for a healthy, satisfying entree.

The large size of portobello mushrooms make them ideal for stuffing. Some caps of the mushroom can grow up to 6 inches wide. Stuff these delectable fungi with tasty fillings for simply, healthy and vegetarian meals.

Instructions

1. Select mushrooms that are large and firm. For stuffing purposes, the mushroom should not be shriveled or dry. A slippery texture denotes decomposition and should be avoided; an earthy smell is normal.

2. Wash the mushrooms by placing them in a colander and running cool water over them for a few seconds. The rinsing process should be brief so the mushrooms do not absorb too much water. Use a paper towel to remove any excess dirt and to pat the mushrooms dry.

3. Slice the stems away with a sharp knife. You can set the stems aside and use them in the stuffing if you choose.

4. Remove the gills of the mushroom using a small spoon. Set the caps aside.

5. Prepare the stuffing according to taste. For example, chop a small onion, 1/8 cup celery, and 1 clove minced garlic. Combine with melted butter, seasoned breadcrumbs (about 1/2 cup) and parsley for a flavorful filling.

6. Stuff the caps with the mixture. The mushrooms should be full and firmly packed, but work gently so the caps do not break.

7. Melt butter and coat a cookie sheet that has sides. Arrange the stuffed caps in the thin layer of butter and cover with foil.

8. Bake the stuffed mushrooms for 15 minutes at 350 F. Remove the foil and continue baking until the caps are lightly browned. Serve while hot.

Tags:

Keep A Serrano Ham From Drying Out

Serrano ham was traditionally air-dried in the mountains.

Serrano hams have been produced in Spain since antiquity. "Serrano" means "from the mountains" and refers to the traditional method of dry-curing ham in the mountain air. Hams are lightly salted and then air-cured for at least a year. They have a deep ruby-red color and complex taste with only mild saltiness, unlike smoked and salted American country hams. Serrano hams are closer to Italian prosciutto and are also meant to be sliced very thinly. Purchase Serrano ham products from importers in various forms --- bone-in hams, boneless hams, center cuts and in packages of thin slices. Proper storage helps keep your Serrano ham from drying out.

Instructions

1. Store a bone-in ham in a cool, dry place, either on a stand or by the rope provided. Do not refrigerate. Cut the first slice of rind from the ham and save it. After cutting other slices, rub a thin film of olive oil over the exposed skin and place the first slice over it to keep the ham from drying out. Cover the ham with a dish towel or the muslin the ham may have come in.

2. Cover a boneless ham or center cut of ham with a dish towel, foil or plastic wrap and refrigerate it to prevent it from drying out.

3. Place precut thin slices in a sealable plastic bag and keep refrigerated after the package has been opened.

Tags: from drying, dish towel, first slice, Serrano hams, thin slices, with dish

Use Yeast In Making Rice Cake

Make steamed rice cakes.

If you enjoy eating steamed rice cakes, then you may want to try to make your own. Making a batch of fresh steamed rice cakes is fairly easy to do. Yeast is required for a successful batch of steamed rice cakes, but it is important to keep in mind that a little goes a long way. It is nice to have a professional steaming pot, but you also can steam rice cakes with pot of boiling water and a hand colander. Be resourceful, and you can have some fresh rice cakes.

Instructions

1. Boil one cup of white rice according to the rice packaging instructions. Ideally, this should take 15 minutes or less. Drain the rice, and allow it to cool completely.

2. In a mixing bowl, mix the cooked white rice and 1/4 cup sugar.

3. Add one teaspoon of yeast to the rice and sugar mixture. This will allow your rice cakes to rise once they are steamed.

4. Place the mixture in an airtight container, and allow it to sit in your refrigerator for two days. This allows the rice to ferment.

5. Empty the fermented rice into a blender. Add a 1/2 evaporated milk. Blend until the mixture is blended finely, which means your mixture will mostly be smooth but you may still see bits of rice in the mixture.

6. Add rice flour and water. Stir until the mixture is smooth. Pour the mixture in a bowl, cover it and allow it to rise for two hours. You will know the rice mixture is ready to steam if after two hours you see the mixture has risen in your bowl. Two hours is sufficient time for the rice mixture to rise.

7. Pour the batter into metal cupcake tins and place them in the basket of a steamer. You can improvise if you do not have a steamer by boiling a pot of water and placing the cupcake tins in a hand colander that you can be held over the pot. Steam for 20 to 30 minutes.

Tags: rice cakes, steamed rice, steamed rice cakes, rice mixture, allow your, boiling water, cupcake tins

Make Dill Hamburger Pickles

Homemade hamburger pickles can be a real treat.

Although hamburger dill pickles are relatively cheap and come in a variety of flavors and consistencies, making your own allows you the opportunity to create a satisfying recipe specific to your taste. Whether you grow your own cucumbers or purchase them from a local grocery store or produce supplier, the most important thing to remember is to pick or buy them when they're as fresh as possible.

Instructions

1. Check the canning jars, rings and lids to ensure they are free of defects. The jars should have no nicks or cracks. Wash them in hot, soapy water, and dry the rings.

2. Submerge the jars completely in hot water until they are ready for use. Do not let the water boil. An alternative to heating the jars in hot water is to run them through the dishwasher immediately before use.

3. Separate the lids, and place them in a small saucepan. Cover them with hot water, and let them simmer, not boil. Keep them hot until ready to use.

4. Fill a large canner pot halfway with water, and allow it to simmer with the lid on.

5. Wash pickling cucumbers thoroughly. Smaller cucumbers with lots of "warts" on them are best. Do not use cucumbers that have yellowing or white spots on them.

6. Cut cucumbers horizontally into hamburger slices. The slices can be as thick or thin as you want.

7. Blend pickling spices in a pot, and prepare them according to your recipe or manufacturer directions.

8. Remove a jar from the pot of hot water and empty it, or remove a sterilized jar from the dishwasher.

9. Pack cucumber slices in the jar with a food funnel, and pour in the prepared pickling mix. Leave 1/2 inch empty from the top of the cucumbers to the rim of the jar. Tap the jar to eliminate any air bubbles that may be trapped inside. Wipe off the rim of the jar with a damp paper towel.

10. Remove a lid from the saucepan with a magnetic lid lifter, and place the lid on the rim of the jar. Place a ring on top of the lid, and screw it on firmly, but not overly tightly. Repeat Steps 8 through 10 until the cucumbers are all packed.

11. Place the prepared jars of cucumber slices in the canner. You can place as many jars as there is room in the canner, but try to leave a little room between each jar. The water should cover the jars by 1 to 2 inches.

12. Place the lid on the canner, and bring it to a boil. Begin the processing time when the water starts to boil. If you purchase packaged pickling spices, the instructions for processing will be on the package. Should you use your own recipe, the processing time should be about 10 minutes, with adjustments being made for altitude and the size of your jars.

13. Turn off the stove burner, and remove the canner lid at the end of the processing time. Allow the jars to sit for five minutes to adjust to the changing temperature. Remove the jars from the canner, and place them on a towel in a well-ventilated area to cool overnight. As the jars seal, you may hear a "ping." The lids will dip down a little on the top as they seal. At that point, you can remove the rings if you wish. If the jar does not seal, refrigerate it and eat the pickles soon.

Tags: processing time, canner place, cucumber slices, pickling spices, place them, Remove from

Make Country Italian Bread With A Bread Machine

Slices of country Italian bread.

Country Italian bread, or rustic bread, has a crunchy crust perfect for pairing with fine olive oils and soft cheeses. Making the bread in a bread machine eliminates the hassle of blending the ingredients by hand, kneading the dough and waiting for the dough to rise. Always consult the manual for the bread machine before using as usage varies by model and brand.

Instructions

1. Combine all of the ingredients for the bread in the pan of the bread machine. Consult the manual to see if the order of the ingredients matters.

2. Place the pan in the bread machine and set the machine to the dough cycle.

3. Remove the pan when the machine indicates it's ready. Place the dough on a floured counter. Put a large bowl over the top of the dough and allow it to sit for 10 minutes.

4. Separate the dough into two sections and form each into a loaf with a flattened top. Place the loaves onto a lightly floured cookie sheet. Bake at 400 degrees Fahrenheit for 25 minutes, or until the loaves sound hollow when tapped.

Tags: bread bread, bread bread machine, bread machine, bread machine, Country Italian

The History Of Cream Cheese Flan

Freshly made flan is a popular dish in Central America and the Caribbean.

Flan is a popular custard dessert that is commonly associated with Central America and the Caribbean. The basic ingredients of what is considered "traditional" flan are evaporated and condensed milk, eggs, sugar, vanilla and salt. Traditional flan is also coated with caramel and may be served warm or cool. Many variations of this basic kind of flan have been and continue to be created. One such variation is the soft cheese or cream cheese flan.

Roots

Caramel is a traditional topping for flan.

Flan itself has existed for more than 2,000 years and may be traced to ancient Rome. The Romans, who created and enjoyed many egg-based foods, developed a dish called "flado" (meaning "flat cake" or "custard"), which could be made in either sweet or savory versions. As the Romans extended their empire, the recipe for flado was brought to many other countries, including Spain and France, where this kind of dish became particularly popular.

Variations

The custard or pudding known as "flado" gradually became known more commonly by its Old French name, "flaon." Additionally, many variations existed in how "flaon" was prepared, depending upon the tastes and innovations of a given culture. Variations included cinnamon and sugar, almonds, spinach, fish and cheese. Therefore, the cheese flan, which is similar to cheesecake, saw its emergence in this period of the Roman Empire.

Growth

In Medieval Europe, the popularity of flan grew. More and more eggs and milk were used in cooking and food preparation, and during Lent (when the consumption of meat was not permitted) flan became a very important home menu item. Then, as the Spanish set about exploring and conquering lands in the New World, they brought along the recipe for flan. Thus, flan became part of the cuisine of the Americas.

Flan in the Americas

As with any cuisine that makes its way from one geographical region to another, flan underwent some changes as it became part of the diet of the Americas. New ingredients, such as oranges, coffee and chocolate, were incorporated. Additionally, in some areas soft creamy cheese was mixed in, resulting in "flan de queso," or "cheese flan."

Flan de Queso

Flan de queso or cream cheese flan became especially popular in Guatemala, Mexico and Puerto Rico. Gradually, this variation made its way to the United States and, over the years, new chefs and innovative cooks have created their own versions of flan de queso. Even the very popular Philadelphia Cream Cheese brand has published its own recipe for cream cheese flan.

Tags: cheese flan, cream cheese, flan became, America Caribbean, became part

How Long Does It Take For Chewing Gum To Decompose

Sticky problem

Each year millions of people consume billions of pieces of chewing gum. Made with a base of non-biodegradable materials (natural or synthetic latex, rubber or wax), discarded gum has become a sticky problem on city streets, sidewalks and in landfills.

The Cost

In the United Kingdom, estimates run as high as 400 million pounds ($600 million) a year to clean up discarded gum. According to the experts at Chewing Gum Bins, "Chewing gum is a growing problem in the local environment because it is not biodegradable and it is notoriously difficult to clean up."

Paying Up

In recent years, several cities in the U.K. sought to tax chewing gum for extra funding for gum waste removal. Chewing gum manufacturers such as Wrigley mounted a countercampaign, squashing the effort.

Chew on This

In Great Britain, local authorities slap fines of up to 80 pounds ($130) on people caught throwing gum on the street or sidewalk, with court penalties as high as 2,500 pounds ($4,000). New efforts to develop feasible recycling methods are beginning to pay off, though.

Palatable Solutions

Recycled gum is used in drainage systems under soccer fields and in athletic running tracks. A British design student has invented a process that turns chewed gum into a molding plastic. Used gum is collected in containers called Gum Drops and recycled into new Gum Drops containers, helping keep city streets cleaner.

Green Your Gum

Newly developed Chicza Rainforest Gum loses its stickiness when discarded and turns to powder within six weeks, making it the world's first biodegradable chewing gum. Currently available only in the U.K., a pack of 12 pieces sells for 1.40 pounds ($2). A company spokesman says they hope to bring Chicza to the United States by the fall of 2010.

Tags: city streets

Make White Chili Chicken

WHITE CHICKEN CHILI

Most people have eaten plenty of beefy chili but there's another chili that takes things in a completely different direction. White Chili with Chicken, or White Chicken Chili is a different side of the dish. The only color comes from the green of the chiles that provide what is usually a mild heat. It's just as rich and hearty as its red cousin, but has a more sophisticated spice profile. It's a rich, Mexican-inspired chicken chowder with just enough heat to make your mouth tingle, and enough depth to have your friends begging for the recipe.Serve this with tortilla chips, but it's also great in a sourdough bread bowl, with chunks of bread for dipping. Make it up ahead of time and keep the basics in your freezer. Just thaw, heat and add the cream and corn. A hot, filling meal is just 20 minutes away.

Instructions

1. Heat a Dutch oven over medium high heat. Add the 2 tbsp. of butter or margarine. When foaming subsides, put chicken breasts in pan in a single layer. Allow to sit undisturbed for 5 to 10 minutes, until chicken has browned on one side. Add three cups of water to pan and bring to a simmer. Simmer for 10 minutes or so, until chicken is opaque all the way to the center. Remove chicken and broth and allow to cool, then shred chicken and reserve meat and broth.

2. While chicken is cooling, add 4 tbsp. butter to Dutch oven, along with onion, garlic, oregano, cumin, salt, pepper, cinnamon and cocoa. Saute over medium heat until spices are fragrant and onion is translucent.

3. Add flour to pan and whisk to combine with onion and spices. Cook flour for 3 to 4 minutes, stirring constantly.

4. Add two cups of reserved broth and bring back to boil. Simmer for 5 minutes then add chicken, chilies and beans. Simmer for 10 minutes, or until all ingredients are thoroughly heated. Add cream and corn and heat through, but do not boil.

5. Add grated cheese and sour cream. Remove from heat and stir thoroughly. At this point, the chili can be kept warm in a slow cooker set on low, or on a burner set at its lowest setting.

6. Serve with garnishes and eat until you're stuffed.

Tags: minutes until, Simmer minutes, cream corn, Dutch oven, minutes until chicken

Make Chicken Curry

Make Chicken Curry

This chicken curry is a rich traditional Thai dish. Even if you're not familiar with Thai cuisine you'll find this recipe very quick and easy to make. Curry has a very distinctive flavor and must be stored carefully to retain its full flavor. At the same time, if this dish is made ahead of time it will become spicier than if you had served it right away.

Instructions

Chicken Curry

1. Place the margarine in large frying pan over medium high heat. Add the onion, celery, and carrots. Cook for five minutes. Sprinkle the flour over the mixture, mixing well and saute for another two minutes.

2. Pour in the broth, and cook, stirring constantly till the mixture thickens (about four minutes).

3. Combine curry powder, evaporated milk, and mayonnaise in a separate bowl. After mixing, pour into the vegetable mixture and then add the chicken.

4. Stir occasionally and heat until hot. Serve immediately. Makes six servings.

Tags: Chicken Curry, Make Chicken, Make Chicken Curry

Omega 8001 Juicer Problems

The modern world is arguably more health conscious than ever before. But with the ever-growing strains on your time, getting all your daily vitamins and minerals can be a problem. The advent of home juicers make the intake of healthy fruits and veggies as easy as enjoying a refreshing drink. The Omega 8001 is a multipurpose juicer that also can grind nuts, and process baby food and mincemeats.

Yield

Some owners have complained of an overall low level of juice yield. It is important for many larger pieces of fruit and vegetables to be cut into smaller portions for maximum ease of processing. Use the food pusher to move the pieces into the guide. Add juicing materials into the feed slowly to avoid overworking the motor.

Jams

You must frequently disassemble the machine for cleaning. Cellulose and other plant materials build up in the nooks and crannies and can affect juicing efficiency. Sticky juice and plant residue buildup can even make it difficult to take apart, particularly in the drum portion of the device. If jams occur during operation, a few presses of the reverse button can often dislodge the jam in the drum.

Cleaning

Despite modern manufacturing technologies, many specialty appliances are not suitable for dishwasher cleaning. Many parts of the Omega 8001 are made of stainless steel that is laminated in nylon. The high temperature in most dishwashers can lead to such problems as nylon damage, exposing the steel below. All Omega 8001 Juicer parts must be hand-cleaned with warm water and soap.

Multiple Functions

The Omega 8001 Juicer is marketed as a multipurpose appliance. Because of its utility, there are number of specific nozzles and strainers for different purposes. Softer fruits, such as berries and citrus, require the juicer strainer and the regular nozzle on notch 1. Switch to nozzle notch 2 for beets, carrots and similar fruits and vegetables. Always consult the owner's manual for specific combinations for different needs.

Taste and Pulp

Juice flavor can vary greatly from juicer to juicer. The low-heat environment of the Omega 8001 is supposed to allow for the best nutrient value for your juice. Some consumers may find the taste unconventional compared with store-bought juice or juice from other devices. Pulp is also filtered fully from the juice, which may affect individual preferences.

Tags: Omega 8001, 8001 Juicer, Omega 8001 Juicer, nozzle notch

What Is Kosher Gelatin

For gelatin to be kosher, it must come from a vegetarian source or be produced in a specific way.

The Jewish religion has specific rules and regulations for the safe consumption of food. Based upon the first five books of the Holy Bible, the Hebrews of Biblical times learned food preparation, acceptable food combinations and which animals were OK to eat. Some Jewish adherents still follow these rules. Kashrut, or kosher, is the name for the rules followed by Jewish adherents. For gelatin to be kosher, it must come from a vegetarian source or be produced in a specific way.

Types

Most gelatin comes from the bones of cattle, but there are other sources of gelatin and each is considered separately for labeling purposes. If a gelatin comes from a source that is neither animal- nor dairy-based, it is pareve, meaning it is a neutral food and Jewish adherents who want to remain kosher may consume it. This type of gelatin comes from carob beans, agar-agar, guar gum and xanthan gum.

Misconceptions

If gelatin comes from an animal, it isn't automatically traif, or forbidden. To be kosher, the gelatin must not come from an animal that Judaism considers unclean, such as swine or certain types of shellfish or shallow-water fish. Deep-water fish may be used in the preparation of kosher gelatin. In short, gelatin may be kosher if the animal it came from was kosher, but all forms of vegetarian gelatin are considered kosher.

Expert Insight

There is no consensus among rabbis on the subject of kosher gelatin from animals. There is disagreement about the gelatin that comes from animal bones unless all traces of flesh are removed from the bones or hides of the animals. Some rabbis speculate that microscopic traces of flesh could render the gelatin non-kosher.

Prevention/Solution

You can make your own kosher desserts, sauces or gelatin molds by using unflavored gelatin certified as kosher. Because kosher gelatin is considered a neutral food item, you may combine it with either meat or dairy (see Resources).

Warning

The only sure way to ensure your diet remains kosher is to look for the kosher label when buying gelatin products. Without the determination on the product, you may not be kosher if you eat items prepared with gelatin, such as marshmallows, yogurt, fruit juices or gummy-type candy treats. If the ingredients list gelatin but do not list which type, it probably isn't a kosher product.

Tags: comes from, gelatin comes, gelatin comes from, come from, from animal, gelatin kosher, Jewish adherents

The Difference Between Yellow Brown & Dijon Mustard

Yellow mustard is the most popular type.

Mustard is a popular condiment that got its name because it was made by grinding the seeds of what was originally named the senvy plant into a paste and mixing it with must, or unfermented wine. Mustard is one of the oldest and most widely used spices. The ancient Chinese, Greeks and Romans were using mustard thousands of years ago as an everyday spice. Modern world consumption of mustard tops 400 million pounds. There are several varieties of mustard, including yellow, brown and Dijon.

Yellow Mustard

Yellow mustard is the most widely used mustard in the entire United States. Known as American Mustard in other countries, yellow mustard is a mild condiment that is perfect on several foods. Its vivid yellow color comes from the inclusion of turmeric. This type of mustard features a mere 56 mg of sodium in each teaspoon serving, along with tiny amounts of carbohydrates, fat, dietary fiber, sugars and protein.

Brown Mustard

Brown mustard has a higher concentration of brown mustard seeds. This gives it its darker brown color and spicier taste. It is frequently used in Indian, Chinese and Japanese cuisines. Brown mustard has an extremely pungent flavor and is usually enjoyed by people who like hot, spicy food. It comes from a flowering plant in the same family as arugula, horseradish and wasabi.

Dijon Mustard

Dijon mustard, despite its name, is mostly manufactured outside the French city of Dijon. It was developed in 1865 when Jean Naigeon replaced vinegar with verjuice in the traditional mustard recipe. Wine is also included in Dijon mustard; typically burgundy wine and white wine are used. One teaspoon of Dijon mustard contains 5 calories and 120 mg of sodium, which is much higher than yellow mustard.

Other Mustard Flavors

There are several ways to alter standard mustard flavors to make them spicier or taste different. Purchase a powder mix which can be found at a grocery store and mix it with cold water and your favorite mustard to create a new condiment. Chinese mustard, because of its intense spiciness, is only for the bravest mustard connoisseurs. Jamaican and Bahamian mustard-based sauces are a little less fiery, but still have a kick. These mustard mixes can be high in sodium or contain eggs, so read the labels carefully if you have dietary restrictions.

Tags: comes from, condiment that, Dijon mustard, most widely, most widely used, mustard most, spicier taste

Buy A Pet Snail

Buying a pet snail can be a complicated procedure. Depending on the species of snail you are interested in, certain requirements may inhibit your buying of a pet snail. Cut down on the hassle of purchasing a snail by familiarizing yourself with the various species legally available, their care requirements and where they are available.

Instructions

1. Research species of snails that are usually kept as pets. An Internet search can provide you with specific information about snail species, their common names and their general care requirements.

2. Decide what species of snail you would like to purchase. Make an informed decision, taking into account who their primary caregivers are going to be. Young children will do well with those species that require less maintenance than other snails that require very specific care rituals.

3. Locate a pet shop that is an authorized dealer of the species of snail you are interested in. Certain species of snails require special permits to sell. Finding a shop that legitimately sells snails cuts down on the risk of purchasing an illegal or unhealthy snail.

4. Inspect the snails available for purchase for obvious signs of illness or injury. Lethargy, cracked or broken shells, wounds, swelling, cuts, grazes, extrusions, collapses, limpness and scars can indicate that a snail is unhealthy or poorly cared for.

5. Purchase a healthy snail.

6. Buy all supplementary material for your snail, including a habitat, food sources and miscellaneous items that are specific to your snail species.

Tags: species snail, care requirements, shop that, snail interested, snail species, snails that

Barbeque Beans For A Crowd

Add additional sugar or molasses for extra sweetness.

Barbecuing beans for a crowd can make a delicious difference at a family cookout or 4th of July extravaganza. The trick to ensuring a successful meal is to give yourself enough time. Because of the increase in food, cooking times for large groups extend beyond those required for traditional family dinners. Giving yourself enough time also includes preparation periods -- so have all of your ingredients and cooking materials ready to go before beginning.

Instructions

1. Preheat your smoker to medium heat -- the equivalent to 350 degrees Fahrenheit on a traditional stove.

2. Dice the raw bacon into 1/2-inch wide squares.

3. Dump all of the beans into a large mixing bowl. Stir the beans together to merge all of the flavors.

4. Layer half of beans into a large, metal baking pan. Sprinkle half of the sugar and molasses ingredients on top. Layer on the remaining beans. Add the bacon pieces and the remaining sugar and molasses.

5. Cook uncovered for 90 to 120 minutes, depending on how well done you would like your barbecue beans. Remove the beans and pour 1/4 cup of fresh water over the mixture to relax the beans. The recipe serves 15 to 20 people.

Tags: sugar molasses, yourself enough time, beans into, beans into large, enough time, into large

Making Rosemary Oil

Fresh Rosemary

Rosemary oil begins with the best fresh rosemary that you can find. Dried is really not comparable when making an oil. You always want to use organic, fresh rosemary. To create 8 oz. of infused rosemary oil, you want about 1 cup of fresh rosemary.

Base Oil

The base oil, of course, affects the overall quality of the rosemary oil, so it is important to get a good quality, food grade oil, such as grape seed, sweet almond or jojoba. A light, extra virgin olive oil will also work to make rosemary oil.

Heat Infusion Method

The heat method will produce a stronger flavored oil. The fresh rosemary should be rinsed and patted dry, then put into a heatproof glass bowl with the oil. The glass bowl should be set over a pot of water, kept on a low simmer, for two to three hours. Once the oil has infused for two to three hours, it should be strained through cheesecloth and placed into a sterilized jar.

Cold Infusion Method

The cold method is simpler but takes longer and the oil may not be as strong. To create a cold infusion, simply place the rosemary in a sterilized jar or bottle. Pour the oil over the rosemary, seal tightly, and let sit in a sunny windowsill for three weeks or so, shaking once a day. Strain the finished product and store in a sterilized jar or bottle with a tight seal.

Tags: fresh rosemary, glass bowl, Infusion Method, sterilized bottle, three hours

Make A Solar Oven

Almost anything you can cook in a conventional oven, you can cook in a solar oven.

Instructions

1. Find two boxes. One should fit inside the other with a 2- to 3-inch space on each side. (This can vary slightly - the space will be filled with newspaper.)

2. Line the bottom of the large box with crumpled newspaper.

3. Place the smaller box inside the large box.

4. Fill the space between the sides of the two boxes with crumpled newspaper.

5. Line the sides of the inside of the smaller box with aluminum foil. You can use a non-toxic tape or fold the edges of foil over the top of the box to hold it in place.

6. Line the bottom of the inside of the smaller box with black construction paper to absorb heat.

7. Lay a piece of cardboard on top of the large box and trace the shape of the box onto the cardboard.

8. Add 2 inches around the trace line and cut out to make a reflector.

9. Cover the cardboard piece with aluminum foil. Smooth out any wrinkles and secure the aluminum foil to the cardboard with non-toxic glue or tape.

10. Staple the reflector to the outside back of the large box.

11. Situate the oven with the box opening up and the reflector facing the sun for maximum heat.

12. Place food to be cooked in the solar oven. (See "Use a Solar Oven," under Related eHows.)

13. Stretch clear plastic wrap across the top of the large box. Secure the plastic with tape around the entire box.

Tags: aluminum foil, crumpled newspaper, inside smaller, inside smaller with, Line bottom, newspaper Line

Clean & Serve Live Lobster

Cooked lobsters in the shell are bright red; live lobsters are dark greenish-brown.

Maine lobster is one of the sea's most succulent gifts. It is very difficult to make a mistake with a lobster that would ruin its appeal or taste, assuming you have bought one that is as fresh as it was when it came out of the sea. A healthy lobster should be alive and lively, possibly even a little aggressive. The lobster should be dark greenish-brown, wet and glistening. It should smell of the ocean with no hint of a "fishy" smell. Its eyes should be bright, and it should have no missing parts.

Instructions

Clean the Lobster

1. Pull off the white gill fingers on each side of the lobster's body.

2. Remove an antenna that is about the same diameter as the lobster's anus. Make sure the spikes on the antenna are facing downward, then insert the antenna into the anus about 1/2-inch and pull it out a little way.

3. Turn the antenna several times in one direction, which should break the intestine away from the anus. Pull the intestine out.

4. Leave the tamale (green stuff) and, if your lobster is a female, coral (eggs) in the lobster. Both are edible.

Cook the Lobster

5. Fill a 20-quart pot three-quarters full of water and bring the water to a rolling boil. Add 1/2 cup of salt. You can also cook the lobster in salt water from the sea if you have access to it.

6. Drop the live lobsters into the pot headfirst, Bring the water to a boil again. Cook until the lobster's shell is bright red, about 12 minutes for a single 1-pound lobster.

7. Remove the lobster from the pot with tongs. Holding it above the pot for a minute to let the excess liquid drain out. You can also broil, steam, or bake whole lobsters.

Serve the Lobster

8. Melt a stick (or several sticks) of salted butter in a small pan or double boiler, being very careful not to let it scorch. Allow the melted butter to cool for 2 or 3 minutes. Spoon the froth or foam off the top of the butter. You may want to flavor the clarified butter with a little lemon juice or crushed garlic.

9. Crack the shells of the lobster claws and tail with a lobster cracker (a nut cracker will do in a pinch). Both claw meat and tail meat come out of the shell quite readily. Use a lobster pick to remove the meat from the rest of the lobster. Serve the pieces of lobster meat with clarified butter, or cool in the refrigerator and use to make a lobster salad, lobster bisque, or a filling for ravioli.

10. Serve cooked lobsters whole in the shell as an alternative. Give each diner a lobster cracker, lobster pick, lots of napkins, and, if possible a large disposable plastic bib, and serve boiled lobsters whole in the shell. Show diners remove the meat from the lobster as described in step 2. Provide each with a small bowl of clarified butter for dipping.

Tags: clarified butter, butter cool, dark greenish-brown, live lobsters, lobster cracker

The Differences Between Cider & Juice

Juice is clear, while cider is dark and cloudy.

Most people are confused by the difference between cider and juice. There exists a wide variety of both cider and juice and it is important to know distinguish them because they have very different shelf lives, which means they are not stored in the same manner. Both cider and juice have high nutritional value when made with 100 percent real fruits but, one is not necessarily of higher quality than the other.

Appearance

You can spot the difference between cider and juice simply by looking at it. Cider is darker and cloudier than juice is. It is the difference in the processes used to make both cider and juice that gives them different appearances. Cider contains more particles than juice and is not filtered as much, which creates its murky, almost thicker appearance. When buying commercial juices, you may also notice that the color is different from juices made at home. This is because commercially produced juices are filtered several more times than what you could on your own.

Vaccum sealed

Even though both cider and juice are made from fruits, they are processed differently. Cider is the unprocessed liquid obtained from mashed fruits. Cider needs to be pasteurized to be safe. Otherwise, it can contain bacteria or fungi that make it go bad faster or give you food poisoning. When making cider at home, you need to add a preservative. Juice is a filtered version of the liquid obtained to create cider. The filtration process removes the coarse particles from the pulp and other fruit sediments. Commercially produced juices are then vacuum sealed to extend their shelf life.

Shelf Life

Juice generally has a longer shelf life than cider. This is because cider contains the pulp of mashed fruits, which makes the liquid perishable, while pasteurized juice devoid of pulp and sediments stays good for several weeks or even months. Cider needs to be store in a refrigerator and can be kept for up to two weeks. Cider and juice can also be frozen, but be sure to leave space in the container for expansion during freezing.

Naming

In the United States, cider refers mostly to the unprocessed liquid obtained from apples. In other countries such as England and Australia, cider refers most often to an alcoholic drink also made from apples. In those countries where cider is an alcoholic beverage, it is then sometimes classified as hard or soft cider, depending on the alcohol content.

Tags: cider juice, both cider juice, liquid obtained, between cider, between cider juice, both cider

Make Homemade Peanut Butter Easter Eggs

Chocolate Easter eggs

Colored eggs have been around for more than 2,500 years. The tradition started with the Persians, who painted eggs for their New Year celebration, Nowrooz. Easter eggs used to be chicken eggs that were painted, but society has changed this to chocolate eggs and treat-filled plastic eggs. The chocolate Easter egg is now sold in virtually every store, made at home and created as an art form by chefs around the world.

Instructions

1. Mix 2 lb. confectioners' sugar, 1/4 lb. softened butter and 8 oz. softened cream cheese in a medium bowl. Add 1 1/2 cups peanut butter, 1 1/2 tsp. vanilla and 1/2 tsp. salt to the mixture. Stir well.

2. Refrigerate for 1 hour, then remove the mixture from the refrigerator.

3. Form the mixture into miniature eggs. Refrigerate them for 1 hour.

4. Place 12 oz. milk chocolate chips into a small bowl, and microwave until melted.

5. Cover a tray with wax paper. Remove the miniature eggs from the refrigerator.

6. Stick a toothpick into the eggs, and dip them into the melted chocolate. Place them in even rows on the wax paper.

7. Place the tray in the refrigerator to allow the chocolate to harden. The eggs can be arranged in paper cups for storing.

Tags: Easter eggs, from refrigerator, miniature eggs

Crab Salad Ingredients

Crab salad is a popular dish that features crab tossed together with fresh fruits and vegetables as well as a dressing or vinaigrette. The salad is often served as an appetizer at events on crackers, but is also sometimes served as a main dish on lettuce or on a puff pastry. If you've never made crab salad before, know that the ingredients needed are pretty simple.

Crab

Crab is the main ingredient in crab salad. How much crab you will need depends primarily on how much crab salad you want to make. The easiest way to make crab salad is to purchase the crab already pre-cooked in a packet from your local grocery store. If you are using fresh crab, you will need to cook the crab and remove the crab meat from the shell before preparing your salad, which can be exceptionally time consuming, but can also make for an exceptionally tasty salad. For a salad to serve four people you should use either a pound and a half of crab legs, or one 16-oz. packet of pre-cooked crab meat.

Tomatoes

Cut up two tomatoes into small wedge sized pieces and mix them together with the crab meat.

Hard Boiled Eggs

Hard boil two eggs and mix them together with the crab meat and tomatoes.

Vegetables

Add one sliced up cucumber, 8 spears of asparagus and one sliced avocado to the crab, tomato and egg and mix well.

Dressing

Purchase a dressing to use on the salad or create one using 2/3 cup of mayonnaise, 1/3 cup of chili sauce, 2 tsp. on lemon juice, 1 tbsp. of green onion and a teaspoon of horseradish sauce. Mix the dressing throughout the salad so everything is evenly covered.

Lettuce

Serve the salad on a lettuce-lined plate to guests.

Tags: crab meat, together with, crab salad, crab will, crab will need, much crab, them together

The Cooking Time For A Cup Of Couscous

Couscous is a convenient side dish.

Couscous is one of the quickest and easiest side dishes to make because the grain absorbs hot water quickly and doesn't require you to wait around for long as it cooks with the water. In determining how much boiling water to add to your couscous, bear in mind that the water should just barely cover the top of the grain.

Water to Couscous

You can boil water first and then add it to couscous in a bowl. By boiling the salted water first and then measuring it, you will avoid an imprecise measurement and possibly dry or soggy couscous. Boil water with salt and oil in it. After placing the cup of couscous in a heat-resistant bowl, take the boiling water off the heat and measure 1.5 cups for your cup of couscous. Pour the water into the bowl. The water should just barely cover the couscous. Stir the contents with olive oil and other ingredients and the couscous will cook in a matter of minutes.

Couscous to Water

Another option is to add your couscous to boiling water and then take it immediately off the heat. The water should already have in it salt and oil. This will bring the flavors together before adding any extra ingredients such as onions or artichoke hearts. This method is a bit more challenging because you will have to add your cup of couscous to 1.5 cups of boiling water, instead of adding the water to the couscous -- evaporation might cause the water level to decrease.

Ingredients

Wait for the couscous to cool down before adding any cool ingredients such as onions or artichoke hearts. Olive oil stored at room temperature doesn't affect the time it takes for the couscous to cook by much and it will absorb into the couscous more effectively if added immediately after the boiling water. Stir the water into the couscous with a fork and let it sit covered for 3 to 5 minutes.

Consistency

The consistency of your couscous depends on the amount of water you add. You need to consider whether you have added too much or too little. In the case of adding too much, leave the couscous uncovered as it absorbs the moisture. Some of the water will evaporate and you won't have soggy couscous. Adding too little water can easily be fixed by boiling more water and then adding a little at a time while stirring.

Tags: boiling water, your couscous, water should, artichoke hearts, barely cover

Make Blueberry Popcorn

Popcorn is a hugely popular snack food, and many fans prefer the gourmet varieties. Commercial specialty popcorn is pricey. This yummy gourmet blueberry popcorn can be made quickly and easily. It's unusual, delightful and fancy enough to please even the fussiest guest.

Instructions

1. Chop the blueberries and set them aside.

2. Melt the butter or margarine and the blueberry jam in a heavy saucepan over moderate heat. Add the sugar and stir to blend well. A syrup will form as the mixture cooks.

3. Continue to cook the blueberry mixture over moderate heat, stirring constantly, until it reaches 235 degrees on the candy thermometer. Turn the heat down to low.

4. Prepare the popcorn according to the packaging instructions at once. Do not add any butter or salt to it. Pour it into a large mixing bowl. Fold in the chopped blueberries. Work as quickly as you can so that the blueberry syrup doesn't cool much.

5. Slowly pour the blueberry syrup over the popcorn and chopped berries. Toss everything together gently until the popcorn and the berries are coated with the syrup. Serve immediately.

Tags: blueberry syrup, moderate heat, over moderate, over moderate heat

How A Motherboard Goes Bad In A New Laptop

The motherboard is the brain of any computer system.

The motherboard in a laptop is designed to join all of the hardware components together and keep them working appropriately. A laptop will cease to function if any part of the motherboard is damaged or destroyed. There are several problems that can cause the motherboard in a new laptop to go bad.

Faulty Circuits

A motherboard that has not been properly designed or that is damaged from the factory can go bad during initial use.

User Error

If liquid is spilled onto a laptop or if the machine is dropped onto a hard surface, the motherboard may become dislodged or short out and cease to function.

Short Circuit

An improperly wired laptop may send an incorrect amount of voltage to the motherboard, resulting in prompt death of the circuit.

Heat

If a laptop has a faulty heat sink or malfunctioning fans, the computer may overheat and cause the motherboard to fail.

Power Supply

Plugging a power supply into a laptop that has a higher power rating than the computer was designed for can cause the motherboard to overload and go bad.

Tags: cause motherboard, cease function, motherboard laptop

Healthy Holiday Snacks

Fruits and veggies are a healthy snack any time of year.

When family and friends get together for a celebration, food is usually a major part of the festivities. If you're watching your waistline or just trying to live a healthier lifestyle, holidays are a difficult time to stick to your guns and keep crunching on those broccoli florets. But you don't have to feel left out; prepare a healthy and tasty holiday snack to share. Present the snack in an interesting way to match the holiday theme to make it even more festive.

Christmas Tree Kabobs

Make a Christmas tree out of fruit kabobs to get a serving of your daily fruits at a holiday party. Slice the top and the skin off of a pineapple and cut a few rings off of the top. Use star cookie cutters to make little pineapple stars out of the rings. Thread other fruits onto short kabob skewers; apples, grapes and strawberries work well. Top some of the fruit kabobs with the stars and stick them into the peeled pineapple, angled upward so the fruit doesn't fall off.

Spooky Snacks

Present some ordinary foods in unusual ways to keep kids coming back for more of your healthy snacks on Halloween. Make jack-o-lanterns by cutting pumpkin shapes out of cheddar cheese with a pumpkin cookie cutter and slicing up salami in triangles and a crescent for eyes and a mouth. Serve up some spooky witch's fingers by dabbing a bit of peanut butter on the end of carrot sticks and pressing on an almond sliver as a fingernail. Vampire jaws are easily made out of an apple slice covered in peanut butter or jelly with two almond slivers for fangs.

Bunny Food

Easter snacking doesn't have to be all chocolate and marshmallows. Cut down on the amount of unhealthy snacks in the house by filling plastic Easter eggs with nuts and dried fruit or cereal to nibble on instead. This might be the only time of year kids will get excited about a platter of lettuce and carrots --- encourage them to eat like the Easter Bunny does. Add some fiber and protein to your jellybeans and M&Ms by making your own granola and trail mixes that include some sweet and some salty treats.

Food for Fireworks

Fireworks are the main event at many Fourth of July parties, but your snacks can still take the cake. Prepare a large platter with fruit laid out in the pattern of a flag. Use blueberries for the blue in the upper left, cauliflower for the white stripes and tomatoes or strawberries for the red stripes, or use any combination of red, white and blue fruits and veggies. Cut mozzarella or Swiss cheese into small squares and pair each slice with a wheat cracker. Cut tomatoes into thin strips and arrange them in an "x" like a little sparkle on each one.

Tags: fruit kabobs, peanut butter, them like, time year

Store Wine Properly

S. Matheson

Wine is easily affected by different environmental conditions, including light, humidity, vibration and even the angle at which the bottle is placed on the shelf. To preserve the flavor of wine and allow it to mature naturally, control the following factors.

Instructions

1. Store unopened bottles horizontally so the wine touches the cork. This will keep moisture in and prevent the cork from drying and shrinking, which would allow air into the bottle. When wine meets air, it oxidizes and turns sour.

2. Keep the wine in a cool place, such as a basement, or invest in a wine refrigerator.

3. Store the wine on a shelf or unit that doesn't vibrate. Constant vibration can produce air bubbles, which will oxidize the wine, even when unopened. Sediment also becomes unsettled if the bottle vibrates. This will mix the sediment with the wine and alter its flavor.

4. Avoid leaving bottles in direct sunlight. UV light damages wine, diminishes flavor and matures the wine too quickly. Humidity (70 percent is ideal) is important to conserve flavor and tone, and sunlight can dry out the environment too much for the wine to be preserved.

5. Do not keep the wine in places that are too cold. Anything under 40F will cause the wine to stop maturing, even if the bottle is later moved to a warmer area.

6. Avoid storing wine near chemicals or products with strong smells, as they can get through the cork and into the bottle, affecting the flavor and consistency of the wine.

Tags: into bottle, This will

The Best Way To Store Potatoes From The Garden

Potatoes exposed to sunlight in the soil or in storage should not be eaten.

Newly harvested potatoes from the garden are ready for storage when their skins cannot be rubbed off easily. The best way to store them involves a few simple steps and a cool dark humid place such as a cellar or unheated garage.

Process

Storing potatoes from the garden preserves their food value and fresh flavor. Only the best potatoes should go into storage because defective ones can spoil the entire crop. Care during harvesting minimizes damage to the potatoes. Stored properly, potatoes should last through the winter, or for five to eight months, according to the University of Wisconsin Extension.

Preparation

Potatoes should be washed thoroughly and allowed to air-dry before storage. The storage compartment should maintain a constant humidity level of 90 percent because dry air will cause the potatoes to shrivel. They are best stored in bins or other containers with vents for air circulation. Sphagnum moss can be used between the layers of potatoes to provide more moisture.

Storage Facilities

Potatoes can be stored in outdoor cellars, outdoor pits or storage rooms built into basements. Outdoor cellars, also called root cellars, are spaces dug into slopes and reinforced with stone or lumber, while pits are pyramids or crates of potatoes buried in straw and soil.

Tags: from garden, potatoes from, potatoes from garden

Jewish Delis & Restaurants In New Jersey

Find Jewish cuisine throughout New Jersey.

No matter what your religion, color or beliefs, you can find a high-quality meal at one of New Jersey's many Jewish delis, restaurants, pizzerias and other Kosher establishments. From bagels and Israeli classics to Chinese food and sushi, the Garden State has something for everyone looking for Jewish food in the state.

Delis

Delis are a staple of Kosher eating. You'll find sandwiches piled high with corned beef, pastrami and turkey breast, salads, pickles and stuffed knishes -- usually a mashed potato dumpling covered in dough and baked or fried -- throughout New Jersey.

Deli King has two locations, in Clark and Linden. While the Clark location focuses on catering for temples, businesses and individual diners, Linden primarily focuses on serving the public. Both locations have a deli counter with a separate dining area, and have baking on premises. Linden offers next day shipping anywhere in the country with FedEx and is second generation family owned.

Mediterranean and Israeli

Many Jewish Americans are of Israeli or Mediterranean descent, while others have European ancestry. New Jersey has many eateries specializing in falafel, couscous, Moroccan meat cigars, schwarma and baba gannoush.

The New Jersey Record featured Perfect Pita, located at 13-22 River Road, Fair Lawn, in its "Eating out on $50" section. The restaurant -- which serves menu options including falafel, beef shish kebab, Moroccan pot roast and Sabbath stew -- received glowing praise in the review for its Kosher hummus, chicken and french fries and tomato and onion salad dishes. Since the article's publication in late 2007, Perfect Pita has begun local delivery to individuals and hotels.

Pizza

Many Kosher restaurants serve up their take on pizza. One such location, Jerusalem Pizza West on West Mount Pleasant Avenue in Livingston, serves an assortment of food including sushi, bagels and Italian and Asian pasta dishes.

Another Kosher pizza place is J Cafe and Pizza in the Jewish Cultural Center, or JCC, of Monmouth County. The cafe and pizza parlor features classic Italian selections, sushi, smoothies and an espresso bar. While the JCC is for members only, the J Cafe is open to the public and offers an indoor and a courtyard dining area.

Specialty

Some staples of Jewish cuisine don't fall under any other categories or they fall into all of them, making classification difficult. Kosher favorites include vegetarian cuisine, bagels and even classic bar fare. In fact, Park Place in Highland Park could pass for your average college hangout with chicken wings, burgers and corn dogs featured prominently on the menu. The resaurant only serves Glatt Kosher pub fare, meaning they don't mix milk and meat products, and prepares meat to the highest quality standards under rabbinical supervision.

Tags: dining area, Jersey many, Jewish cuisine, Perfect Pita, throughout Jersey

The Best Way To Store Cheddar Cheese

The Best Way to Store Cheddar Cheese

Cheddar cheese originated in the town of Cheddar in Great Britain and is now one of the most widely-eaten types of cheese in the world. Cheddar cheese is a semi-hard natural cheese with many different varieties; its flavor depends on how it is made and the age of the cheese. In order to keep your cheddar cheese fresh for as long as possible, you need to store it properly when you get it home from the store.

Instructions

1. Place chunks or blocks of cheddar cheese in between two pieces of wax paper. If the deli sliced the cheddar for you it may already be wrapped in wax paper.

2. Wrap the cheese covered in wax paper in plastic wrap. The plastic wrap should be tight to prevent air from getting in.

3. Place in the refrigerator. Cheddar cheese will stay fresh three to four weeks in the fridge. If the cheese starts to get moldy, cut a one-inch parameter around the mold and throw it away. Re-wrap the remaining cheese.

4. Cut the cheese into pieces no larger than a half-pound for freezer storage. Wrap the cheese in freezer wrap, then place inside a strong freezer bag and seal. Cheddar cheese will remain at its best quality in the freezer up to six months.

Tags: Best Store, Best Store Cheddar, cheddar cheese, Cheddar cheese, Cheddar cheese

Calories In A Typical Mixed Green Restaurant Salad

A typical mixed green salad contains lettuce and other vegetables.

A typical mixed green salad will contain lettuce and other vegetables. At your favorite restaurant, you may also find toppings like croutons or cheese. The dressing can add lots of calories.

Veggies

A mixed green salad will include vegetables -- lettuce or spinach, tomatoes, onions and cucumbers. You might also find broccoli, cauliflowers or radishes. Vegetables are usually very low in calories. A cup of cherry tomatoes is only 27 calories; half a head of lettuce is 54 calories, and 1/2 cup of sliced cucumbers is only eight calories. Consequently, a house salad with no dressing at Chili's is only 180 calories. The exception to the group is avocados, which because of the fat content is higher in calories than other salad ingredients.

Meat, eggs and nuts

Adding protein like meat, nuts or eggs to your salad will add more calories. A house salad from Pizzeria Uno is 90 calories; it becomes 160 calories when grilled chicken is added. Unless you are allergic to seafood, add shrimp to your salad. While it is more expensive, four large shrimp are 22 calories per serving. You can also try adding an egg to your salad. One boiled egg is 78 calories.

Other toppings

While quite tasty, items like olives, cheese, croutons and sunflower seeds can be quite high in calories. Ruby Tuesday's Garden Salad with Parmesan cheese and croutons comes in at 396 calories.

Dressing

The type of dressing you choose can make or break your healthy ambition. Two tablespoons of blue cheese dressing can be 150 calories, while 2 tablespoons of Olive Garden's Low Fat Italian Dressing is 37 calories. To manage calories, order dressing on the side, or don't be afraid to bring your own favorite low-cal dressing from home.

Tags: green salad, mixed green, mixed green salad, salad will, your salad

Make Hot Chocolate De Menthe

This recipe will show you make minty hot chocolate from scratch. This hot chocolate de menthe is a smooth, warming treat any adult is sure to enjoy. This is a great romantic evening drink as well.Hot chocolate was invented by a Dutchman. Its predecessor however was an Aztec drink made with Mayan harvested cocoa beans. The origin of creme de menthe is somewhat hazy, but TheDrinkShop.com suggests that Emile Giffard developed the liqueur while researching mint.

Instructions

make Hot Chocolate de Menthe

1. Put the finely chopped bittersweet chocolate into a heat-safe bowl.

2. Put the small pot over low to medium heat and pour in the creamer.

3. Bring creamer to a boil, stirring constantly to avoid burning the creamer.

4. Pour creamer into the heat safe bowl that you put the chocolate in.

5. Stir the creamer in the bowl until the chocolate is fully melted.

6. Pour the mixture back into the pot.

7. Add the milk and simmer over low to medium heat stirring as needed.

8. Pour into mugs and add one shot of creme de menthe to each.

Tags: Chocolate Menthe, creme menthe, medium heat, over medium, over medium heat

The Best Way To Keep Spiral Ham Moist When Baking

The Best Way to Keep Spiral Ham Moist When Baking

Carving meat can be a daunting proposition. It takes a lot of work, and it's easy to do badly. That's why spiral hams are so popular. These presliced hams bake easily and don't require much work to fall into neat pieces. Unfortunately, spiral ham can dry out easily as juices evaporate from the cuts. Careful cooking is required to keep these convenient but delicate hams juicy and delicious.

Preparation

Bake ham cut side down to preserve moisture. Oven temperatures should be relatively low: about 300 degrees F. Place your ham on a roasting rack inside a pan containing half a cup of water, and cover the top of the ham with foil. The foil should be loose around the ham but crimped tightly to the pan edges to keep steam in. Spiral hams should not be cooked uncovered.

Baking

Ham baking time varies by the weight of the meat. Most hams should be baked for about 10 minutes per pound. Your ham is done when the center slices are quite warm to the touch, or measure about 90 degrees on a meat thermometer, and the inside of the ham is steaming. The first slice or two may look dry, but others should be moist. Your finished ham may have slightly burnt edges. These are actually caramelized and delicious.

Glazing

Glaze your spiral ham with your favorite glaze recipe, or with the glaze included in the package. Popular glaze recipes include honey mustard, coffee liqueur and cola. Substitute fruit juice for water when making the glaze for a more flavorful ham. Good ham glazes will have a high sugar content and will caramelize without becoming burnt and bitter.

Increase oven temperatures to 425 degrees and brush your whole ham with your preferred glaze. Place the ham back in the oven for about ten minutes without the foil cover. Keep an eye on temperatures and moistness to ensure good results. Ham can also be basted with glaze throughout the baking process. Watch hams closely to prevent them from becoming overly dark.

Dry Ham

Some hams will come out dry, even when you've tried everything. Mustard sauce is the solution for a dry ham. Mix one part honey or maple syrup with two parts strong mustard. Served alongside your ham, this sauce will help distract guests from dryness.

Tags: about degrees, about minutes, Best Keep, Best Keep Spiral, hams should, Keep Spiral

Turn Milk Into Powdered Milk

Powdered milk is difficult to make.

Instructions

1. Take the amount of milk that you want to turn to powder--it's best to start with at least 10 gallons--and put it into the pan of the vacuum chamber. Leave it in the chamber until a third of the liquid has been evaporated and the milk is composed of 50 percent solids, checking every 15 minutes.

2. Keep the heat at 135 degrees Fahrenheit or below; a higher temperature will make the flavor of the milk strange. This is because a high heat will scorch the milk and damage its proteins.

3. Remove the now evaporated milk from the vacuum chamber and place it into the drum of the drying tower. Close it and cap it with the spray nozzle.

4. Insert the now full drum of evaporated milk into the drying tower and raise it up to the full height of 22 stories using the controls.

5. Heat the air at the top of the Drying Tower to 400 degrees Fahrenheit.

6. Spray the evaporated milk through the nozzle using the controls. The milk will heat up as it swirls through the tower and dry almost immediately. The air will cool to about 250 degrees Fahrenheit as it falls; all that will remain of the evaporated milk will be particles of dried milk that can be collected and stored.

Tags: evaporated milk, degrees Fahrenheit, drying tower, milk that, milk will, using controls, vacuum chamber

Buy An Oyster Card

Travel cheaply with an oyster card.

Use an oyster card for travel on most modes of London transport, including underground trains and buses. They provide a cost-effective and convenient way of travelling.

Order Online

You can order an oyster card online through the oyster card website. There are different types of oyster cards to choose from, including pay as you go, annual bus and tram pass, and travel card. Choose your card type and follow the instructions to the payment page. Make payment using a debit or credit card; once the transaction is complete, you will receive your card in the post.

Train Station

Oyster cards are available for purchase from most train stations in and around London. You can either buy one at the ticket office or through an oyster ticket machine.

Newsagents

Purchase an oyster card from any newsagent displaying the sign. You can find the nearest oyster card shop on the oyster card website by typing in your postcode or location.

Tags: oyster card, card website, oyster card, oyster card website, through oyster

Make Thai Cucumber Salad

Thai Cucumber Salad

Thai cuisine is blessed with many refreshing salads. Some are used as main dishes and others are commonly seen appetizers. Cucumber salad is a Thai classic and there are about as many recipes as there are people making it. Start with this basic recipe, then vary the proportions and ingredients to suit your taste.

Instructions

Hot to Make Thai Cucumber Salad

1. Combine chili sauce, vinegar, water, sugar and fish sauce. Mix thoroughly.

2. Peel cucumber, if desired. Cut cucumber in half lengthwise. Use a teaspoon to remove seeds if desired. Slice the cucumber thin, about 1/8". Dice green onions into thin slices, green and white parts. Chop cilantro. Shred carrot, if using. Chop bell pepper, if using.

3. Toss cucumbers, the cilantro and half of the green onions with the dressing. Add half the carrots and bell pepper, if using. Mix gently but thoroughly.

4. Allow to marinate for an hour in the refrigerator, covered.

5. Garnish with sesame seeds and the remaining green onions, carrot and bell pepper.

Tags: bell pepper, green onions, Thai Cucumber, Thai Cucumber Salad, bell pepper using, Cucumber Salad, Make Thai

Make A Scrambled Omelet

An omelet is a healthy choice to start any day. It provides nutrients that are good for a morning boost. A scrambled omelet is even better. A scrambled omelet is basically a regular omelet that is scrambled, like eggs. It contains fresh vegetables, meats and more. Making a scrambled omelet is a good way to get your little ones to dive into their breakfast.

Instructions

1. Mix the eggs and milk together in the mixing bowl. Add salt and pepper to the mix.

2. Melt the butter in the skillet on medium heat, then pour the egg mix into the skillet.

3. Add the cheese, onions and diced ham to the center of the skillet while the egg is taking the shape of the skillet.

4. Use the spatula to fold the omelet over into a half pie. Flip the half pie over on each side until both sides are brown.

5. Take the spatula and scramble the omelet as you would for scrambled eggs. Plate the scrambled omelet, and top it with a sprinkle of cheese and a tablespoon of strawberry jelly. Serve.

Tags: scrambled omelet

Make A Hawaiian Salad

Hawaiian salad will add a bit of tropical atmosphere to any meal, any time of year. It can be made with fruit, or it can have a bit of green salad mixed in. Either way, Hawaiian salad is easy and delicious.

Instructions

Fruity Hawaiian Salad

1. Drain the maraschino cherries and the canned mandarin oranges and pineapple tidbits, and cut the larger pieces of fruit in half. Place them in a large salad bowl and mix thoroughly.

2. Stir the mini-marshmallows into the fruit mixture.

3. Add the chopped walnuts and sour cream and stir the fruity Hawaiian sald until the ingredients are blended.

4. Serve the fruity Hawaiian salad chilled.

Hawaiian Salad With Lettuce

5. Drain the pineapple tidbits, and set aside 1 tablespoon of the juice.

6. Combine the lettuce, cheese and drained pineapple in a large salad bowl.

7. Mix the salad dressing or mayonnaise with the reserved pineapple juice and sugar in a small mixing bowl, and whisk it until it's thoroughly combined.

8. Pour the dressing over the lettuce mixture and toss until it's well coated. Serve the salad immediately.

Tags: large salad, large salad bowl, pineapple tidbits, salad bowl

Host Great Potluck Dinners

Serve a variety of dishes to make your potluck dinner a success.

Nobody can resist a potluck dinner. There's something that appeals to everyone, from mouth-watering desserts to aromatic appetizers. Even picky eaters enjoy potluck dinners, as they have the option to eat their own dish if they don't like what the other guests bring. Potluck parties are a fun and tasty way to celebrate graduations, birthdays, anniversaries and other special events. Don't spend weeks planning an elaborate dinner party for your next social gathering -- host a great potluck dinner instead.

Instructions

1. Decide upon a theme for your potluck dinner. A theme makes your event stand out from all of the other potluck parties your guests attend throughout the year. Ask guests to dress appropriately and bring a dish that matches the theme. Potential themes include Hawaiian, Mexican or Italian, as well as seasonal themes such as summer or winter. Another theme idea is a charity potluck, where each guest donates a few dollars at the door for a specific cause.

2. Mail invitations to your guests at least three weeks prior to the event. This gives them plenty of time to decide what to make, as well as to request off of work or make plans around other social functions. Each invitation should include the time, date and address of your potluck dinner, as well as any other pertinent information. Most potluck dinners are casual, so online event invitations are also acceptable.

3. Assign a specific type of dish to each guest, such as a dessert or side dish, but remember that guests may disregard your request and bring whatever they want. Communicate with each guest to find out what dish or beverage they plan to bring. Figure out what dishes you do not have, and prepare them yourself -- or purchase them from the deli at your local supermarket -- the night of the event.

4. Plan games and activities to keep your guests busy. Do not pressure guests to participate, especially those who are introverted or shy. Ask guests to guess the ingredients in a dish you prepared, or have them vote for their favorite dish at the party. Award the winner with a gift card or cooking-related prize, such as pot holders or spatulas.

5. Prepare the main dish and provide plates and utensils. As a host, your duties include setup, cleanup, preparing the main dish and ensuring that your guests all have a wonderful time. Make a main dish that complements the dishes and beverages you assign your guests.

6. Send each guest a thank you card or email. Write down what each guest brings as they arrive so that you have the information for your thank you cards. Include snapshots from the potluck dinner.

Tags: potluck dinner, each guest, your guests, main dish, your potluck, your potluck dinner, dish that

Thai Restaurants In Sellwood Oregon

Thai Restaurants in Sellwood, Oregon

The Sellwood region of Oregon is between Portland and Milwaukee and has a very easygoing, anything goes type of vibe to the neighborhood. The same everything and anything goes vibe can describe its selection of Thai restaurants.

Thai Lahnna

Thai Lahnna serves moderately-priced authentic cuisine for lunch and dinner. It is situated within a 100-year-old registered house and offer a range of dishes, from curries to vegetarian dishes to low-sodium options and speciality items. A family-operated restaurant, Thai Lahnna provides catering, take-out, delivery and a special online coupon to its patrons.

Thai Lahnna, LLC

7937 SE 13th Ave.

Portland, OR 97202-6659

(503) 230-0422

thailahnna.com

Reasonable and Casual Thai Restaurants

Papaya Thai Restaurant offers Thai food for under $10 an entree. Reasonably priced and also hosting a variety of Vietnamese food, the restaurant is also vegan-friendly. It is open for lunch and dinner and serves up tasty Thai meals and desserts.

Tom Yum is a local favorite and is also vegan- and vegetarian-friendly. The food is well-proportioned, well-priced and the venue also provides take-out.

Thai Mango caters to authentic Thai food at authentically reasonable prices. All the typical staples are available here, like green curry with beef qne calamari featuring sweet dipping sauce.

Papaya Thai Restaurant

7202 SE Milwaukie Ave.

Portland, OR 97202

(503) 236-0008

Tom Yum

4309 SE Woodstock Blvd.

Portland, OR 97206

Thai Mango

8601 SE 17th Ave.

Portland, OR 97202

Diverse Thai

Stickers Asian Cafe offers contemporary pan-Asian dining to satisfy a variety of tastes. The menu is inspired by the years the owners lived in China and developed a love affair with street food. Guests can find a diverse array of options here, as well as the classic Pad Thai dish. Interesting and helpful tidbits coincide with menu choices to give diners information on their selection. The cafe is open for lunch and dinner and take-out is available.

The Mekong Grill serves up a variety of Vietnamese-influenced Asian dishes, like beef and chicken pho, as well as incorporating Thai elements like Thai basil, lime, sesame and lemongrass. The moderately sized restaurant is open for lunch and dinner and has reasonable prices and fast service in an attractive and cozy setting.

Stickers Asian Cafe

6808 SE Milwaukie Ave.

Portland, OR 97202-5620

(503) 239-8739

Mekong Grill Restaurant

7952 SE 13th Ave.

Portland, OR 97202

(503) 808-9092

mekonggrill.com

Tags: lunch dinner, Thai Lahnna, open lunch, open lunch dinner, Portland 97202, Thai Restaurants