Strawberry Crab & Avocado Salad

Berries and avocado pair wonderfully together in a salad

Salads do not have to be bland or boring. You can add nearly any type of fruit, vegetable and herb to a salad to give it a bit of kick. The combination of marinated meat, fruit, nuts, salad greens and cheese can create a completely satisfying and delicious one-dish meal. Use healthy fats, such as avocado, nuts and seeds, and don't be afraid to make unusual combinations. A strawberry, crab and avocado salad, for example, is unusually delicious. The sweetness of the strawberries combined with the creaminess of the avocado perfectly offsets the sweet savoriness of the crab meat.

Instructions

1. Peel and pit two avocados. Cut the flesh into bite-sized pieces and set aside.

2. Wash 1 pt. of strawberries and hull them. Cut the strawberries into quarters and set aside. Open the 6 oz. can of mandarin oranges and drain all of the juice from the can.

3. Wash the skin of one cucumber and cut into a small dice. The pieces should be approximately 1/4-inch cubes.

4. Sliver one scallion and chop 1/2 cup of cilantro. Set both aside.

5. Tear 2 cups of romaine leaves into 1-inch pieces and toss into the salad bowl. Top with scallion and 1/2 cup cilantro. Mix well with the salad tongs. Add the avocado, strawberries, cucumber and mandarin oranges.

6. Top the salad with 1 cup snow crab meat. Squeeze the lime over the entire salad and drizzle it with 2 tbsp. olive oil. Add a few turns of a fresh cracked black pepper and a few dashes of sea salt. Toss this all together with the salad tongs. Serve immediately to prevent the lettuce from wilting.

Tags: crab meat, mandarin oranges, salad tongs, with salad, with salad tongs

Make Your Own Beef Jerky Kit

Make a homemade jerky kit.

Many people love beef jerky. Since jerky is salted and dried, it stays good to eat longer than raw or cooked meat. In America's early days, colonists used this to their advantage by making jerky and storing it over the winter so that they would always have it. Today, convenience stores sell it in pouches as a travel snack and many hunters make jerky from excess meat. There are as many recipes for jerky as there are people that make it. Beef jerky kits may make good gifts for jerky or cooking enthusiasts. You can make a simple kit at home that includes your favorite recipe for very little money. The recipient will appreciate the homemade though that went into it.

Instructions

1. Write down your beef jerky recipe as completely as you can on a decorative recipe card. Include the measurements for all of your ingredients, how thick to slice the meat, what kind of meat to use, oven temperatures and drying time.

2. Gather all the ingredients included in your recipe except for the meat. Look for small packages of each ingredient. If you can't find small packages, pour a little of dry ingredients like black pepper, crushed red pepper, garlic or chili powder and dried onions into small plastic tubs or little plastic baggies. Include enough for the recipient to make several batches.

3. Place a sticker label onto each plastic tub or baggie and write what the item is neatly in black pen. You can also print sticker labels with a word processing program; use a funky but still readable font.

4. Get small bottles of wet ingredients if you can. Many grocery stores sell tiny bottles of soy, Worcestershire and hot sauce. If you can't find them, get 8 ounce glass bottles with screw caps and fill them with wet ingredients. Label them as you did dry ingredients in step 3.

5. Place everything in a small, sturdy box. They are available in many shapes at craft stores; choose one that holds no more or less than you need it to. Arrange everything artfully along with the recipe card and a few samples of your own homemade jerky.

Tags: homemade jerky, recipe card, small packages, stores sell

Types Of Kraft Peppercorn Dressing

Peppercorn ranch dressing can be used to dress up a simple garden salad.

Kraft Foods has over 60 different salad dressings, and their Peppercorn Ranch Dressing is one of many ranch flavors. This creamy white salad dressing has a slight kick to the flavor derived from the peppercorn. This salad dressing can be used on a garden salad, or added to different recipes for a unique flavor.

Peppercorn Ranch Dressing

Kraft Peppercorn Ranch comes in a 16-ounce clear bottle. While Kraft Foods has several ranch dressings, there is only one Peppercorn Ranch. The dressing is white like a traditional ranch dressing, but has a peppercorn flavor note underlying and woven throughout.

Nutritional Information

A serving of Peppercorn Ranch Dressing is 29 grams, or two tablespoons. There are 120 calories per serving, 110 of which are from fat. There are 12 total grams of fat. The sodium content is high, at 320 milligrams. The dressing does include milk, so use with care if you have sensitivities to milk products. Parmesan cheese, garlic juice, soybean oil, sugar and vinegar are also present in the dressing. There are no actual peppercorns in the dressing; it contains natural flavors derived from peppercorn.

Recipes

Kraft Foods provides numerous recipes that include Peppercorn Ranch Dressing. Use it as a spread on turkey wraps for a special pop of flavor. Mix it with salmon and cream cheese for a salmon dip that goes with crackers for hors d'oeuvres. For a main dish, mix it with roast beef, lettuce and tomato and wrap it in a pita. The peppercorn ranch gives it more flavor than a typical ranch dressing would. The dressing can also be poured over asparagus and baked in the oven.

Tags: Peppercorn Ranch, Peppercorn Ranch Dressing, Kraft Foods, derived from, derived from peppercorn, dressing used

Types Of Jewish Food

Challah bread is a Jewish Sabbath tradition that started in Medieval Germany.

Jewish food blends dishes from every country and region where the Jewish people have scattered in the Diaspora. Wherever they go, ancient tradition melds with local ingredients to create a richly, dynamic menu. Jewish cooks expertly adapt to available foods, learning new ways of maintaining a kosher kitchen no matter the setting.

Sephardic Cuisine

Kebabs are found in the Sephardic kitchen.

The Sephardic Jewish tradition stems from the Mediterranean, Middle East, and Red Sea regions as well as North Africa and India. Plant foods, such as fruits, vegetable, grains and spices, thrive in these regions and thus are characteristically featured in many Sephardic dishes, such as kebabs, pilafs and stuffed vegetables, known as dolmades. Legumes, dried fruits, saltwater fish, flaky pastry, olive oil and spices like saffron and rose water are standard fare in a Sephardic Jewish kitchen.

Ashkenazic Cuisine

Bagels are common in Ashkenazic cuisine.

Jewish communities in Poland, Russia and Germany developed Ashkenazic food traditions that reflected the peasant nature of their life. Due to the cold climate, root vegetables, cold-resistant tree fruits, freshwater fish and grains were the most readily available ingredients for Jewish cooks to work with, according to Global Gourmet. Fruit and vegetable soups and stews were common to the Ashkenazic table as well as gefilte fish, bagels, knishes and borscht. The Polish menu tends to be sweeter while the Russian menu prefers peppered and sour flavors, reports My Jewish Learning.

American Jewish Cuisine

Corn beef brisket is a staple of Jewish-American delis.

Jewish immigrants from Europe, Asia and Africa brought their national cuisines with them when they moved to America and merged them with the regional American menus, creating an eclectic blend of culinary traditions. In the melting pot of America, Jewish met Cajun to create matzo ball gumbo. Sushi has become common on many kosher menus, according to My Jewish Learning. The Ashkenazic gefilte fish and the Sephardic cous cous, as well as easily recognizable favorites such as hummus, falafel, blintzes, borscht and brisket have come together in signature American super-size quantities, states My Jewish Learning, to form a multicultural collection of menu items that form the basis of American Jewish cuisine.

Israeli Cuisine

Olives are one of many local ingredients in Israel.

As Jews from around the world find their way back to their homeland, their food preferences stay with them making Israeli cuisine an ever-changing palate expanding experience, advises My Jewish Learning. Local Israeli ingredients, such as olives, olive oil, wheat, chickpeas and yogurt understandably hold sway, as availability is a key factor in any kitchen. My Jewish Learning asserts, however, that a jelly donut known as sufganiot and haroset, a Passover tradition are original to Israeli people.

Tags: Jewish Learning, American Jewish, common Ashkenazic, gefilte fish, Jewish cooks

Serve White Zinfandel

White zinfandel is a rose rather than a true white wine.

As its light pink color reveals, white zinfandel is in fact a rose rather than a true white wine. Its flavor is refreshingly sweet and fruity, which makes it perfect for a warm summer day. Thanks to its sweetness, white zinfandel is a perfect introduction to wine for those who enjoy the sweetness of carbonated beverages and fruit juices. Serving white zinfandel correctly will help bring out its true flavor. Pair it carefully to ensure that it complements the food you are serving with it, as it can be too sweet for many dishes.

Instructions

1. Put your white zinfandel in the refrigerator 60 to 90 minutes before you wish to serve it. Chilling it too much can mask its delicate flavors, but this is not a wine that you should serve at room temperature. Ideally, your white zinfandel should be between 40 and 45 degrees Fahrenheit when you serve it.

2. Pour the white zinfandel into rose glasses. These short, boxy glasses have a narrow bowl that curves gently inward, and then flares out very slightly at the top. If you do not have glasses designed for rose, use similarly shaped glasses or white wine glasses for your white zinfandel.

3. Serve the white zinfandel with relatively light meals. It is not full-bodied enough to stand up to strong, intense or heavy meals. Instead, serve it with light pastas, fish and other seafood, pizza and light, summery dishes.

Tags: white zinfandel, white zinfandel, white wine, your white, your white zinfandel

List Of Temecula Wineries

Temecula, nestled between Los Angeles and San Diego, is a small but vibrant wine valley in California. The wineries of Temecula tend to follow along De Portola Road to the east and Rancho California Road on the west and stretch as far north as Summitville Street to the north. This clustering makes a triangular shape.

Northern Wineries

There are a handful of wineries on the northern tip of the Temecula Valley winery cluster. Doffo Winery, just off Rancho California Road, touts itself as the smallest vineyard and winery in Temecula, on just 15 acres of vineyards. The tasting room is available by appointment on Fridays through Sundays. The Wilson Creek Vineyards and Winery is located just south of Doffo Winery. Wilson is family-owned and prides itself on its Almond Champagne. The tasting room is open from 10 a.m. to 5 p.m. every day. The fee to taste is $10 on weekdays and $12 on weekends. Foot Path Winery, located to the east of Wilson Winery, is a boutique, family-owned winery, whose tasting room is only open on Fridays, Saturdays, and Sundays. Foot Path Winery only produces red wines, including merlots, cabernet sauvignons, and blends.

Western Wineries

Most Temecula wineries are located along the east side of the cluster. Many are on Rancho California Road or on side streets to the north or south of that road. Callaway Winery is one such option on Rancho California Road. Callaway, known primarily for its white varietals, has been a staple winery in Temecula since the 1970s. In 1976 Queen Elizabeth II and the prince duke of Edinburgh enjoyed a 1974 Callaway white Riesling with the president. You can taste Callaway wines for yourself every day from 10 a.m to 5 p.m. in the tasting room. Tastings cost $10 on weekdays and $12 on weekends. Briar Rose is the most southern winery on the western side, off the main path. Briar Rose focuses on being a small, family winery, only producing 2,400 cases a year. Tastings are by appointment only.

Eastern Wineries

Wineries on the eastern side of Temecula are located on De Portola Road or side roads off it. Oak Mountain vineyards focus on Bourdeaux and Counoise varietals. The winery sells both Oak Mountain and Temecula Hills Wines. Keyways boasts that it's the only Temecula winery owned by a woman. The tasting room is open every day from 10:30 a.m. to 6 p.m. Tasting prices are $10 for five tastes and $2 for ice wine tastes.

Tags: tasting room, California Road, Rancho California, Rancho California Road, Briar Rose, Doffo Winery

Cure Almonds

Almonds are a healthy and tasty snack.

Curing is a process dating back to Neolithic era when preserving scarce supplies of meat was vital to the survival of human civilization. Today, meats and vegetables are cured for the delicious smoky or salty flavors. Almonds are best cured through smoking because the process is simpler and cheaper, and the nuts retain the smoky taste.

Instructions

1. Grind the salt into a fine powder with the spice grinder. Melt half the butter on the stove, making sure it doesn't burn. Shell the almonds and stir in the melted butter. Let the nuts and butter sit for five minutes, then melt the rest of the butter and add it to the almonds. Add a teaspoon of salt and mix together. Keep adding salt by the teaspoon until all the almonds are covered in an even layer.

2. Preheat the grill to 200 to 250 degrees. For fuel, use hickory chunks because they generate more smoke and burn slowly, which ensures continuous smoking. Spread the almond, butter and salt mixture in a single layer on a cookie sheet and place under the grill in your oven, or on the outdoor grill. Leave the almonds for three to five hours. Make sure to regularly taste the almonds after two hours because smoking the mixture for too long can ruin the flavor.

3. Take the almonds off the grill and let them cool. Once the almonds have reached room temperature, pour them into a glass jar and seal it tightly. After 48 hours, the almonds should be fully cured and ready to eat or store for a delicious snack later in the year.

Tags:

History Of African Food

African food refers to any local cuisine crafted in parts of Africa. There's a thought that this refers to food created by African-Americans, but it actually means food originating from mainland Africa. Throughout history, this food has changed dramatically as weather conditions changed on the continent, limiting the type of food the people had available to them.

Hunting

Prior to 6000 B.C., the tribes living in Africa relied on hunting and gathering for their food. The land was lush and wild animals roamed free. The idea of farming didn't occur to these people because they had no need for it. The men hunted the wild game that roamed the plains, while the women went to look for vegetables and fruits that grew in the wild.

The Sahara

Beginning in 6000 B.C., the Sahara Desert began spreading through parts of Africa. As the desert expanded, it destroyed the grassy areas and everything that depended on the grass for survival, including the plants and animals. The African people looked to the Egyptians for ways to cope with the loss of their food and began growing their own food. Wheat and barley were two crops that thrived in many of the regions, which led to porridge, barley-based soups and pita bread.

Meat

While crops were popular with the Africans, so too were different types of meat. Tribes living in Africa imported sheep, cattle and goats from Asia to replace the wild meat that was no longer available in their diet. These tribes used the meats in their soups but also ate it raw. In Northern Africa, the tribes also fished and used their catches as a major source of food. Like the meat, fish was incorporated into dishes as a replacement for wild meat.

Economics

The economics of the country plays a major role in the food used by locals. Certain types of food are now considered rare because it's not readily available and that makes it more expensive, which means it's only used for special occasions. These foods include mutton, goat and beef. In addition, families tend to eat their largest meal of the day at lunch, which is primarily composed of legumes and vegetables mixed with a small amount of meat if it's available.

Stew

The traditional food served in African cuisine is a type of stew that uses local ingredients. The rice is cooked with root vegetables such as yucca or potatoes and then mixed with a grain like millet, rice or corn. The recipe itself varies depending on the region or area. Along the coastline, people mix fish into the stew, while in the middle of the continent, they use meat. These stews are also flavored with different spices that are regional in nature. The people living along the old trade routes from Asia typically use Asian spices, while others use no spices at all.

Tags: their food, from Asia, living Africa, mixed with, parts Africa

Melt Belgian Chocolate Chips For A Chocolate Fountain

Chocolate fountains make a stunning centerpiece for any celebration. If you have one, you know that you need to first melt the chocolate before you put it into the fountain. Belgian chocolate chips make for an upscale, gourmet chocolate option. You can use these chips in the fountain as long as you follow these instructions. Since Belgian chocolate chips are from handmade chocolate, you will enjoy more flavor than you would by using other types of chocolate.

Instructions

1. Place the Belgian chocolate chips and the vegetable shortening into the zip top bag. Seal the bag, ensuring that it is completely closed.

2. Place the bag in the microwave, and heat on HIGH for one minute.

3. Remove the bag from the microwave carefully. Knead the bag to mix the chocolate chips into the vegetable shortening.

4. Place the bag back into the microwave for another minute on HIGH. Take the bag out and knead it again.

5. Repeat Step 4 at least once, but you might need to microwave the chocolate for 2 or 3 more minutes to ensure that it is completely melted. Be sure to knead the bag after every minute to prevent the chocolate from scorching.

6. Add the melted chocolate into your chocolate fountain according to the manufacturer's directions.

Tags: chocolate chips, Belgian chocolate, Belgian chocolate chips, that completely, vegetable shortening

Microwave Baked Apple Slices

You can make baked apple slices in the microwave.

Baked apples are a familiar comfort food that can conjure up warm memories of holidays and happy times. The reality, however, is that making a traditional baked apple can take so much time as to be inconvenient. You must go through the trouble of preheating the oven, preparing the apple or apples, and then baking the fruit for up to 45 minutes. All said, making a simple baked apple can take well over an hour. Fortunately, the microwave changes all of that. Using the microwave, you can cook your own baked-apple slices in under five minutes.

Instructions

1. Wash the apples thoroughly, then core them and cut them into slices of your desired size. You may also peel them, if you wish.

2. Arrange the slices on a lightly greased microwave-safe glass baking dish. Mix the sugar and cinnamon powder, then sprinkle the mixture over the apple slices. Cover the dish lightly with a sheet of plastic wrap.

3. Microwave the baking dish on high for two minutes, then remove it from the microwave and check the apples for softness by gently stabbing them with a fork. If they are not yet cooked to your liking, return the dish to the microwave for another minute. Repeat this process until the apples are soft enough for your personal taste.

4. Add butter to the baking dish. Stir gently to coat the apple slices with the butter, then serve.

Tags: baking dish, apple slices, apple take, baked apple, baked apple take

Freeze Summer Sausage

Summer sausage freezes well to keep it fresh longer.

Summer sausage falls under the category of semi-dry sausage, due to being seasoned and cured prior to packaging. The difference between dry and semi-dry sausages is the heating process that semi-dry sausages undergo to cook the meat completely. Consult the label on the summer sausage for proper storage to ensure that the sausage stays fresh and safe to eat. According to the USDA Food Safety and Inspection Service, or FSIS, you can also freeze summer sausage for extended storage.

Instructions

1. Tear off a piece of freezer paper large enough to wrap completely around the summer sausage.

2. Lay the freezer paper onto a flat surface with the shiny surface facing up. Place the summer sausage onto freezer paper in the center and fold the edges of the freezer paper snugly around the summer sausage as if you are wrapping a gift. Tape the edges of the freezer paper securely with freezer tape to wrap the summer sausage tightly.

3. Write the date on the outside of the freezer paper with the permanent marker.

4. Place the summer sausage into the freezer. Freeze the summer sausage for one to two months, according to the USDA FSIS Sausages and Food Safety Fact Sheet. The Johnsonville Sausage Company recommends freezing summer sausage for up to three months.

5. Remove the summer sausage from the freezer and unwrap it from the freezer paper to thaw it. Allow the summer sausage to thaw at room temperature.

Tags: freezer paper, summer sausage, summer sausage, summer sausage, around summer

Types Of Food Packaging

Canning jars are a classic food package style.

People have been preserving foods since prehistoric times, when cave dwellers dried and smoked their excess meat from the hunt. In modern times we have a variety of methods with which to preserve food, and many types of packaging in which to store it. From classic cans to space age vacuums, food can be packaged in a number of ways.

Cans and Jars

Whether packed in metal cans or glass jars, preserved foods in solid containers are all processed in the same basic way. Food is heated and placed into a container. A lid is affixed to the top of the container, and the entire package is heated in some way, sealing the container and killing the germs that may be present. These packages help protect the food by keeping air out, as well as physically preventing the food from being crushed.

Plastic Bags

Whether for freezer, refrigerator or shelf, food packaged in plastic bags has the advantage of being in an airtight environment. Plastic bags keep out excess moisture, preventing freezer burn in meats and staleness in crackers and cookies. Lacking a definite shape, plastic bags can save storage space, because they can be manipulated to fit into many different spots.

Vacuum Packed

A newer variation on the plastic bag, vacuum packing is the process of packaging food in plastic while removing all of the air from the pack. The lack of air helps the food to stay fresh longer and will cause the package to be smaller in size for ease in storage. Foods in vacuum packaging must remain sealed until use to keep them fresh.

Retort Packaging

While retort packaging may have begun with the army and their MREs, it has come a long way from its humble beginnings. Food is placed in metallic or heavy plastic pouches and cooked in steam in a way that preserves it. Food that might otherwise need canning or freezing, like tuna, stew and cooked pasta dishes, can be shelf-stable but take up much less storage space.

Tags: food packaged, plastic bags, storage space

Make Raw Strawberry Mango Smoothie

Strawberry mango smoothie

This strawberry mango smoothie is an easy and delicious raw food recipe. It is a kid pleaser too! This smoothie works great on a hot afternoon or as part of your regular, healthy breakfast routine.

Instructions

1. Put 1 cup cold filtered water in the bottom of a blender.

2. Add strawberries, mango, and banana to the blender.

3. Blend ingredients well on the "smoothie" setting or high. Serve immediately!

4. Smoothie Blending Tips

*Allowing the frozen strawberries and mango to thaw slightly (about 5 minutes) before putting them in the blender, will make blending easier.

*Breaking the frozen pieces apart will also make blending easier. I often bang the bag of frozen fruit on my kitchen counter to break them apart.

*If the frozen pieces become stuck and don't blend well, turn the blender off. Use a spoon to mix the frozen pieces or push them down into the blender. Turn the blender on again. Repeat until well blended.

Tags: frozen pieces, blending easier, make blending, make blending easier, strawberries mango

What Is Used To Heat Up A Fondue Pot

Chocolate fondue stays liquid over a tea light.

Fondue is a French or Swiss dish made from melted cheese and white wine, into which diners dip pieces of bread. Alternate versions include fondue bourguignonne, which involves hot oil-dipped beef, and chocolate fondue, into which cake or fruit is dipped. All these meals require the fondue pot to stay at a constant temperature to keep cheese or chocolate melted and oil hot enough to cook, but without burning the food. Cooks have developed several ways to accomplish this.

Tea Light

Thin fondue pots heated using a small candle, or tea light, don't get very hot. They're best for keeping a low-melt chocolate fondue warm and liquid. Tea lights' low heating temperature keeps the chocolate from scorching and turning bitter, but may prove a disappointment for heating more traditional cheese fondues.

Alcohol

Alcohol burners require an adjustable burner unit and work for all types of fondue. They produce a clean flame and are relatively easy to obtain at grocery or hardware stores. Alcohol-fueled fondue burners contain only about 3 ounces of fuel, which burns for 90 minutes, according to Gourmet Sleuth. Never move the unit or add fuel to the tin while the burner is still lit, as this creates a fire hazard. Alcohol burns comparably to butane and gel fuel, but can be more cumbersome.

Butane

Butane fuel works for cheese, oil and chocolate fondues. It requires a special stove that stores butane, and is refilled from specialty canisters available at most hardware stores. Butane fuel is relatively long lasting, odor free and safe to use, but it can be more expensive than other options. This fuel is among the best options for broth or oil fondues.

Gel Fuel

Also known as sterno, gel fuel comes in a number of forms, including bottles, cans and tubs of paste. This petroleum-based fuel is easy to use and works well with many adjustable burners. This fuel works well for chocolate or cheese, but may not provide the high temperatures required for an oil fondue. Like alcohol and butane, gel fuel refills are available at most hardware stores. Gel fuel fondue pots come with a special extinguisher to block oxygen from the burning fuel.

Electricity

Specialized electric fondue pots create heat through resistance, in much the same way as a toaster heats. These pots work for all fondue types, though individual models may be suitable for only chocolate or chocolate and cheese. Most electric fondue pots include a temperature probe to track the internal temperature of the fondue, and some automatically adjust the temperature. These pots can be bulky and expensive, however.

Tags: fondue pots, hardware stores, available most, available most hardware, cheese chocolate, chocolate cheese, electric fondue

Red White & Blue Fruit Salad

Use fresh, unblemished strawberries and blueberries for the best flavor.

Create a patriotic dessert to enjoy on the Fourth of July or any occasion. The red and blue colors in this sweet fruit salad come from fresh strawberries and blueberries while the white is a combination of pudding and whipped topping. You can add even more flavor to your fruit salad by experimenting with different pudding flavors such as white chocolate or coconut.

Instructions

1. Combine the contents of a 3.4 oz. package of instant vanilla pudding mix with 1/2 cup of white grape juice in a large mixing bowl.

2. Whip the pudding mix and grape juice with electric beaters on low speed for approximately two minutes. The mixture will look like a very thick and smooth pudding when it is finished.

3. Stir 8 oz. of thawed whipped topping into the pudding mixture.

4. Add 1 1/2 cups of sliced strawberries and 1 1/2 cups of fresh blueberries. Stir the salad gently with a spoon to evenly distribute the fruit.

5. Refrigerate the red, white and blue fruit salad for at least one hour before serving.

Tags: fruit salad, grape juice, strawberries blueberries, whipped topping

Make Quick And Easy Croutons Cheese Garlic Croutons Recipe

Make your own seasoned croutons.

Jazz up soups and salads with your own homemade garlic-cheese croutons. This recipe is easy to make but tastes best if the croutons are frozen overnight before being served, so plan ahead. These seasoned croutons are also great on their own as a snack. Store tightly covered until you are ready to use them. For a slightly healthier version, cut the amount of butter in half and add an equal amount of olive oil to the melted butter.

Instructions

1. Preheat the oven to 350 F. Tear or cut the bread into small pieces. Children can help with this, if desired.

2. Melt the butter in a microwave-safe bowl. To avoid burning the butter, microwave it in 15-second increments, stirring in between.

3. Add the garlic powder, garlic salt and chopped garlic to the melted butter. Stir well and set aside.

4. Coat the chunks of bread with the butter mixture. You can pour the bread right into the bowl with the butter or you can dump it all in a zip-close bag and shake to coat.

5. Arrange the bread in a single layer on a foil-lined baking sheet. For best results, don't let the pieces touch.

6. Sprinkle the croutons with a light layer of Parmesan, Romano or mozzarella cheese, or a combination of all three.

7. Bake 10 to 20 minutes, until lightly toasted. Remove from the oven and cool at least 10 minutes. Store tightly covered.

Tags: melted butter, seasoned croutons, Store tightly, Store tightly covered, tightly covered

Convert Slow Cooker Times To Oven Time

You might have found the perfect slow cooker recipe to make, but if you do not have the slow cooker required, you might think that you cannot prepare it. All you need is your regular oven. There are many things you need to consider when converting slow cooker recipes for the oven, but here are the basic guidelines.

Instructions

1. Place you slow cooker recipe ingredients into an oven proof dish.

2. Preheat the oven to 325 degrees Fahrenheit.

3. Cover the food with the lid and place it into the oven.

4. Convert the time. If the recipe required that the food needed to cook for a certain amount of time on "Low," divide that number by 4 to get the oven time at 325 degrees F. If the dish needs to cook in a slow cooker on "Low" for 8 hours, it will only take 2 hours, covered, at 325 degrees F.

5. Divide the slow cooker cooking time on "High" by 2 to get the oven cooking time at 325 degrees F. For instance, a recipe to cook on "High" for 3 hours will cook in the oven, covered for 1 1/2 hours at 325 degrees F.

6. Test the meat in your dish by putting a meat thermometer into the thickest part, away from the bone. If the meat is still not cooked at the end of the cooking time, add more time in 15-minute increments until the meat is thoroughly cooked.

Tags: slow cooker, cooking time, cooker recipe, hours will, into oven

Types Of Bagels

There are different types of bagels everywhere.

Bagels are traditionally eaten in the morning as a breakfast food. They are round, ring-shaped pieces of dough that are boiled and then baked inside of an oven. Most often the bagels are sliced through the center to form two disk-shaped halves that are buttered, smothered in cream cheese or jam, and then eaten. Today, there are several types of bagels, each slightly different.

New York Bagels

New York bagels are made with a special mixture of ingredients that includes egg, flour, salt and malt. The result is a very puffy bagel with a crunchy, hard crust on the outside. This contrast of textures is what sets them apart from other bagels. The New York bagel is covered in toppings like poppy seeds, sesame seeds, dried onions or salt. An everything bagel is also popular; this simply combines all of the toppings on one bagel.

Montreal Bagels

The Montreal-style bagel is made in the same way as a New York bagel except it has no salt in the dough. The dough is also boiled in honey and water before it is baked inside of an oven. The result is a sweeter-tasting bagel that is more similar to a pastry than a New York Bagel. These bagels also includes all kinds of toppings like poppy seeds, sesame seeds, garlic, onion and sea salt.

Flavored Bagels

Today there are many flavorful bagels with fruit and other ingredients added to the dough. These sweet bagels make great treats for breakfast. They include strawberry bagels, cinnamon raisin bagels and even chocolate chip bagels. Another popular choice is the blueberry bagel, which may have taken a cue from the blueberry muffin. Mainly available in grocery stores as frozen items, these fruit-flavored bagels are also sold in bagel shops, breakfast diners and even some doughnut stores.

Worldly Bagels

Bagels are prevalent in other areas of the world as well. Each region has something similar to the bagel you know and enjoy. The Chinese eat a bagel called the girde nan. Turkish nationals have a bagel that, aside from its flatter shape and wider size, is much like the sesame seed bagels found in the United States. Russians eat the bublik, a round, ring-shaped baked bread made of flour and egg, popular as a breakfast food in the former Soviet Union.

Tags: bagel that, bagels also, baked inside, baked inside oven, breakfast food

Tuscan Spinach Dip Nutrition Information

Have some delicious artichoke dip, just choose well.

Spinach and artichoke dips are popular appetizers. They are delicious additions to any meal or party. But, with a variety of cheese and creamy sauce, the healthy considerations are note worthy. Taking time to check the nutrition labels or consider the ingredients can make a big difference in the health benefits of the dip. Likewise, whether chips or bread is used can have an impact too.

Calories

When looking at calories, two factors must be taken into consideration. How many calories are there in the dish overall, and how many of those calories come from fat. Generally speaking, no more than 30 percent of a days total calories should come from fat. Since nine calories appear for every gram of fat, knowing how many calories there are from fat, means that a simple division by nine indicates how many grams of fat in the food.

In a restaurant, this dip will have up to 600 calories, 225 coming from fat. To calculate total fat, just divide the 225 by nine, and the final fat content is 25g. That is about one third of the fat needed for an entire day.

Whereas, made at home a serving can be as little as 162 calories in total, with far less fat.

Fat

The restaurant servings also have twice as much fat at 25g, than a homemade version. Perhaps due to the richer, heavy cream that is used. Even worse however is that there aren't any beneficial saturated fats in it.

The fat content is especially important for those with concerns about obesity in their family.

Cholesterol and Sodium

Salt gets piled in during preparation at most restaurants.

Restaurant dips have more cholesterol and sodium. Actually, twice as much sodium, with a total of 1300mg - more than half of the RDA.

The amount of sodium in this dish is almost an entire days worth. Since sodium is linked to increased blood pressure, those with medical concerns should be wary of dishes like this. In actuality, a person with high blood pressure should not consume any more sodium in a day than this dish offers.

Protein

The protein content by making the dip at home is better too. The recipes that are common to a household cook put 7.3g of protein into the recipe, but the restaurants don't offer any.

Taking all of the health benefits into consideration, enjoying a good Tuscan Spinach Dip is probably best done at home, where the negative nutritional effects of the dish can be limited. Eating well can mean that the food is healthy and delicious, but attention to the details is important in making this happen.

Tags: blood pressure, calories there, come from, health benefits, into consideration

Create Great Wine Marinades

Use these wines to flavor your sauces, roasts and casseroles

Every good cook needs a few "secret weapons" in his arsenal. Stock your pantry with these staples and follow these steps and you will find that savory roasts, stews and casseroles are a snap to prepare.

Instructions

1. Have on hand: white cooking wine, sherry cooking wine, red cooking wine, good quality olive oil, cracked black pepper, kosher salt and bay leaves.

2. Rule of thumb:When cooking or roasting red meat (beef roast or leg of lamb), use red cooking wine or sherry.When roasting chicken or fish, use white cooking wine.

3. For pot roast, flank steak or London broil marinade:Mix 1/4 cup red wine or sherry with 1/2 cup olive oil and 1 tbsp. lemon or lime juice (fresh or bottled). Add one bay leaf, a few grinds of fresh pepper and a pinch of kosher salt. Pour the marinade over the meat and refrigerate it overnight or for at least an hour. When you are ready to cook, add 1/4 cup more wine and 1/4 cup water or beef broth. Roast as usual. The meat will be moist and flavorful.For more intense flavor, add chopped garlic or onions. Reduce sodium content by using water instead of chicken broth.

4. For a simple roast chicken marinade:Combine 1/4 cup white cooking wine with 1/2 cup olive oil and 1 tbsp. lemon juice (fresh or bottled). Add one bay crushed leaf, salt and pepper. Pour over chicken and add 1/2 can chicken broth (use low sodium broth for a less salty taste). Roast the chicken uncovered for one hour for a whole chicken.

5. For a subtle, flavorful fish marinade:Combine 1/4 cup white cooking wine with 1/2 to 1/3 cup olive oil and 2 tbsp. lemon or lime juice. Add one bay leaf, salt and pepper. Arrange firm fish fillets (halibut, swordfish or ahi) in a shallow baking dish. Pour the marinade over the top. Bake it all uncovered at 375 degrees until flaky, about 35 minutes. Dot the fish with butter and/or Parmesan cheese, if desired.

Tags: cooking wine, white cooking, white cooking wine, olive tbsp, olive tbsp lemon, tbsp lemon

Make Easy Brunswick Stew In A Crockpot

Brunswick stew is a traditional Southern dish. According to the Brunswick County Virginia website, an African-American chef named "Uncle" Jimmy Matthews invented it during a hunting expedition in 1828 using squirrel, onions and whatever ingredients he had on hand. The flavorful dish caught on and, although somewhat modified over the years, Brunswick stew is still widely popular in Virginia and elsewhere.

Instructions

1. Preheat the oven to 350 degrees. Rinse one 3-lb. chicken, dry it carefully and sprinkle the top, bottom and cavity with salt. Place the bird in a roasting pan and bake for approximately 20 minutes per pound, or approximately an hour. Inject an instant-read meat thermometer into the inner thigh. The chicken is ready when the internal temperature reaches 165 degrees.

2. Allow the chicken to cool before handling. Remove the skin and discard. Remove the meat from the bones and shred or chop. Add the shredded meat to the slow cooker, along with the pound of shredded beef or pork. You may also add half a pound of beef and half a pound of pork instead if you choose.

3. Add about 1 tbsp. of oil to the skillet. Finely chop one onion and saute it for approximately five minutes. Add the onion to the slow cooker, as well as 1 cup of frozen or canned lima beans, one 28-oz. can of diced tomatoes and one 15-oz. can of corn. Do not drain the liquid from the tomatoes or corn. Mix in 3/4 cup of ketchup, 3 tbsp. of Worcestershire sauce and 1 tsp. of lemon juice. Cover and cook for approximately six to eight hours on low heat, stirring occasionally, or cook overnight on low. Salt to taste.

4. Substitute two or three cans of boneless chicken, if you do not have time to roast a chicken. You can also use canned barbecue pork or beef, as well as cooked ground beef or ground turkey. Creamed corn can be substituted for the whole kernel corn if desired. If you are using a 3-quart slow cooker, you might need to leave out some of the tomatoes to prevent the stew from running over the sides.

Tags: slow cooker, Brunswick stew, half pound

Make Cheesy Potatoes

Make Cheesy Potatoes

These creamy, cheesy potatoes are melt in your mouth yummy. They are a great addition to any meal you make. If you want you could even eat with nothing else.

Instructions

1. Bring a pot of water to a boil and add the potatoes. Make sure to leave the skins on. Cook until soft. Once cooked then take potatoes out of the water and let them cool. Peel off the skins once cooled and shred them into hashbrowns. Place potatoes to the side.

2. In a sauce pan add the butter,Cream of chicken soup,Chedder cheese and sour cream and warm together on medium heat until cheese is melted. Make sure to stir mixture so that it does not burn and stick the bottom. Once melted turn heat off.

3. In a 9x13 greased baking dish add the potatoes and pour the mixture on the top of them ,add a small amount of cheese to the top and bake on 350 degrees for 30 minutes uncovered. Remember the potatoes are already cooked. S Be careful potatoes are very hot.

Tags: Cheesy Potatoes, Make Cheesy, Make Cheesy Potatoes, Make sure

Maple Syrup Lemon Juice & Cayenne Pepper Cleanse

The maple syrup, lemon juice and cayenne pepper cleanse, otherwise known as The Master Cleanse, has been used for years by celebrities looking to drop a quick few pounds or those who want to clean their systems to keep them working at peak performance. There is a lot of information floating around about The Master Cleanse, so if you are thinking about completing it, know all of the facts before you try it.

What Is It?

The maple syrup, lemon juice and cayenne pepper cleanse is a strict dieting program that allows its users to only consume one thing while on it: a drink formulated of maple syrup, lemon juice and cayenne pepper. This drink claims to clean out your body from unnatural toxins that cause you to feel sluggish, sick and fat. While The Master Cleanse isn't touted as a weight loss program, it does boast weight loss as one of its benefits. Notably, the singer and actress Beyonce completed the maple syrup, lemon juice and cayenne pepper cleanse in preparation for her role in the Academy Award-nominated movie "Dreamgirls." The maple syrup provides your body with complex sugars that it needs for energy, while the lemon juice is acidic to rid the body of toxins, and the cayenne pepper supresses your eppetite so that you can complete the cleanse.

How Do You Do It?

You begin The Master Cleanse by preparing your maple syrup, lemon juice and cayenne pepper cleansing drink. This consists of 2 tbsp. lemon or lime juice, 2 tbsp. of maple syrup (note that this is not maple-flavored syrup, but actual, genuine maple syrup.) 1/10 of a tsp. of cayenne pepper and water. You can make the drink warm or hot, depending on your preference. Mix the first three ingredients, and then add your water in a 10 oz. glass. This mixture is to be drunk anytime you feel hungry, or at any regular meal times. The Master Cleanse is usually done for 10 days, but you can do it for up to 40 if need be.

Side Effects

Some of The Master Cleanse users report a better feeling of health and vitality, more energy and rapid weight loss. However, you may also notice some side effects as well. After all, you're effectively not eating any food for as long as the cleanse is happening. Some users report tiredness. You may also experience hot bowel movements, nausea and vomiting and severe irritability. If you want to try the maple syrup, lemon juice and cayenne pepper cleanse, always talk to your health care provider to ensure that you are healthy enough to do so.

Tags: maple syrup, cayenne pepper, juice cayenne pepper, Master Cleanse, syrup lemon

Mascarpone Definition

Mascarpone is a type of double- or triple-cream cheese used in various dishes, mainly of Italian origins. It is a tasty cheese that has a consistency relating more to a very heavy cream. It is found most commonly today in dishes such as the Italian dessert tiramisu.

Identification

When it is made, mascarpone is a sticky concoction much like that of pudding. It has the color of cream, from which it is made.

Ingredients

Mascarpone is made from a triple light cream mixture, which comes from the milk of cows that were fed a special mixture of herbs and flowers. The other ingredient in the mix is tartaric acid.

Function

The cheese is often mixed with mustard spread, sardines and spices before it is served on bread. It is also used in tiramisu, or eaten plain with fruit on the side.

Place of Origin

The cheese originated during the 16th and 17th century in an area of Italy southwest of Milan and between the Lodi and Abbiategrasso regions.

Making Mascarpone

Mascarpone is made by thickening the cream and tartaric acid overnight in a fridge. It is then strained in a cloth, wrapped in the same cloth, and suspended for another night, after which the cheese can be unwrapped and eaten.

Tags: Mascarpone made, tartaric acid

What Is Goat Cheese Good On

Goat cheese tastes good on crusty rolls.

Goat cheese tastes good on almost everything that other cheeses taste good on. The smooth, rich flavor of goat cheese provides an extra tangy element to food items. Goat cheese is lower in fat and calories than cheese from cows; it is also high in calcium and contains numerous proteins for your body.

Bread

Spread goat cheese on bread slices for a quick treat. Lather goat cheese, instead of butter, on a piece of bread, such as a slice of white, wheat, rye or pumpernickel hot from the toaster, or spread it on a bagel. Alternatively, choose a bread roll with a crispy crust, such as Italian roll, French banquette or artesian bread, fresh from the oven to blend with goat cheese. Another option is a sourdough roll that you can slice, spread the cheese on, and then heat up in the oven for a crunchy treat.

Fruit

Goat cheese pairs well with fruit. Serve it with apple slices by spreading the goat cheese on the apple slices instead of using cheddar cheese. Or, cut a pear in half, scoop out the insides, and add a couple of dollops of goat cheese inside with a sprinkle of pecans on top, and grill it in the oven. Another option is slicing feta cheese and eating it with finger fruits, such as green or red grapes or cherries.

Vegetable

Fresh vegetables can receive a new taste twist if you substitute goat cheese for cream cheese when you make your dips. Mix the goat cheese with nuts, pesto and herbs for a dip. Or, broil asparagus with soft goat cheese as a side dish. Another option is to crumble goat cheese into a green salad or make a salad of tomatoes, cucumbers, feta cheese and olive oil. A baked potato can be topped with goat cheese rather than sour cream.

Miscellaneous

Several other substitutions you may want to try include using goat cheese in your lasagna or as a pasta sauce, mixing the cheese with pesto. For a dessert, heat the cheese so that it is almost melting and place it on a plate before surrounding it with a hot-fudge sauce and a couple of cut nuts. Or, use the cheese on different types of crackers or as a spread for sandwiches with salty meats, such as salami or spiced ham.

Tags: goat cheese, goat cheese, Another option, apple slices, cheese tastes, cheese tastes good, cheese with

Buy Dairyfree Yogurt

Yogurt has many health benefits, with bacteria that are actually good for you (especially your digestive system). If you’re vegan, lactose intolerant, allergic to milk or avoiding dairy for other reasons, you might be surprised to know you can find yogurt with many of the same health benefits as dairy yogurt without the dairy. Most dairy-free yogurt is made from soy, but you can also find rice yogurts. There are a number of brands of dairy-free yogurt available, and each has a slightly different texture, so you might need to try several different kinds before you find you really like.

Instructions

Buy Dairy-Free Yogurt

1. Look for dairy-free yogurt in a health food store or the alternative foods section of a large grocery store. You can look online to find out about different brands of dairy-free yogurt, but since it has to be refrigerated, most yogurt isn’t sold online. However, you may be able to special order it from your local grocery store, especially if you ask for a specific product.

2. Check the ingredient lists on the non-dairy yogurt. If you want yogurt that’s vegan or completely dairy-free, the yogurt cultures should be grown on a non-dairy medium. The yogurt should not have any casein (a protein derived from milk).

3. Check the nutrition information. Most dairy-free yogurts use soy or rice milk that’s supplemented to offer extra vitamins and minerals. Many soy yogurts offer as much calcium as regular yogurt, or even more. If you’re a vegan, soy yogurt can be a great added source of protein.

4. Choose a flavor of dairy-free yogurt. You can find large tubs of plain and vanilla yogurt in some stores, as well as small containers of various fruit flavors, such as blueberry, raspberry, cherry, peach, lemon or even cinnamon bun. If you want to use the yogurt for a recipe, you’ll probably want plain or vanilla yogurt.

5. Pick a brand. You may want to try a couple of different brands of dairy-free yogurt for comparison.

6. Compare prices. Since it’s a specialty product, dairy-free yogurt may be a little more expensive than other kinds of yogurt, especially if it’s also organic and made from non-genetically modified soybeans (non-GMO). You may be able to save money by buying a larger tub of plain or vanilla yogurt and adding your own fruit flavors.

Tags: dairy-free yogurt, brands dairy-free, brands dairy-free yogurt, plain vanilla, plain vanilla yogurt

Make A Rainbow Salad

Rainbow salad is a refreshing, chilled salad perfect for a hot summer day. This recipe if fun and easy make. Children love to help make and eat this salad it. The salad takes little preparation and keeps in the refrigerator for up to six days.

Instructions

1. Dissolve the lime gelatin in 1 cup of hot water.

2. Stir in 1 cup of cold water.

3. Drain the pineapple and mix it with the gelatin.

4. Pour the mix into a bowl and place it in the refrigerator until congealed.

5. Mix 1 cup of hot water and the orange gelatin.

6. Add 1 cup of cold water.

7. Blend in the rest of the pineapple.

8. Pour it in a bowl and chill until slightly congealed.

9. Combine the cream cheese and mayonnaise and stir until smooth.

10. Blend the nuts and celery into the cream cheese mixture.

11. Spread the mix over the lime gelatin.

12. Pour the orange gelatin over the top.

13. Place the rainbow salad in the refrigerator and chill overnight.

14. Remove the salad from the refrigerator and spoon into bowls or small cups

15. Spoon whipped topping on the top and serve.

Tags: cold water, cream cheese, gelatin Pour, lime gelatin, orange gelatin

Make Homemade Potato Cakes

Potato cakes can be topped with sour cream, applesauce or butter.

Homemade potato cakes require few ingredients but pack a flavorful punch that many are sure to enjoy. Also called potato pancakes or latkes, potato cakes can be savory or sweet, and served with sour cream or applesauce, among other toppings. A wide variety of cultures lay claim to their own version of potato cakes. This recipe, which makes about two dozen potato cakes, is a very basic recipe that is free of embellishment.

Instructions

1. Peel the uncooked potatoes and slice or shred them so they can be mashed. Mash the potatoes with a potato masher. Once the potatoes are mashed, you are ready to add the other ingredients.

2. Add one to two eggs and a handful of flour to help with the consistency of the mashed potatoes. The consistency should be thick, not runny. Mix the eggs, potatoes and flour together by hand or with a large mixing spoon.

3. Heat a skillet on medium-high heat. Add enough oil to both coat the bottom of the skillet and provide liquid in which to fry the potato cakes.

4. Scoop a heaping spoonful of the potato mixture and drop it into the skillet. Let the cakes cook for a few minutes and then turn the cake over. Cook until the cakes are a golden brown color.

5. Remove the potato cakes from the skillet and drain on paper towels. Serve.

Tags: potato cakes, with sour cream, cream applesauce, sour cream, sour cream applesauce, with sour

Tomato Pesto Uses

Tomato pesto tastes great on pasta.

Tomato pesto is a versatile sauce that can be used to spice up a variety of dishes. Tomato pesto is made using tomatoes, pine nuts, basil, garlic, parsley, olive oil, balsamic vinegar, salt and pepper. Once the ingredients are blended together, the resulting tomato pesto can be used as a spread, a sauce or a dip.

Dips

Tomato pesto can be used as a dip. Chips, crackers, fresh vegetables, bread and many other finger foods become delicious hors d'oeuvres when tomato pesto is added to them. For an easy and healthy snack, dip fresh carrots and celery in tomato pesto.

Spreads

Tomato pesto makes a great spread. The consistency of tomato pesto is thick which makes it stick to whatever it is spread on, creating a mess-less food. Spread tomato pesto on crackers and add cheese or olives to serve as an appetizer. For a tasty and healthy twist on sandwiches, spread tomato pesto instead of mayonnaise.

Pasta

Substitute tomato pesto for marinara sauce on pasta or in pasta dishes. Fettuccine noodles served with warm tomato pesto is a fresh main course. Try substituting tomato pesto for cream sauce in chicken Alfredo.

Fish

White fish dishes can be spruced up using tomato pesto. Most white fish has little of its own flavor and therefore takes on much of the flavors of spices or marinades used to cook it. Cook a delicious meal by placing a serving of white fish and tomato pesto in foil. Wrap it tightly and cook in the oven for approximately 30 minutes. The fish will absorb the strong flavors of the pesto.

Tags: tomato pesto, pesto used, tomato pesto

Types Of Dal

Salmon-colored lentils are called "masoor dal."

"Dal," also spelled dhal or daal, means "split beans" and refers to beans, lentils or peas that have been removed from their hulls and split to create a pulse. "Dal" can also refer to the cooked dish, which is a staple in Indian cuisine and is also common in Nepal and Pakistan. Cooked dal can be served thick like a stew or with a thinner consistency like that of soup.

Moong Dal

Skinned, split mung beans are known in India and Pakistan as moong dal. The beans are also cultivated in China and are often sprouted. They're easy to digest and have a medium yellow color. Moong dal is also known as "green beans" in the East, since the outer shells of the lentil are green. Earthy, pungent flavors like cumin and ginger complement moong dal well. Since the texture of moong dal is so soft, the beans can be ground into a powder to use for pancake batter.

Masoor Dal

Salmon-colored lentils are known as masoor dal, which cook rapidly and turn a golden yellow when heated. It's best to soak the beans before cooking to improve the lentils' texture. Masoor dal can also be used as a thickening agent for stews and sauces. Cooks in the Middle East and Africa use masoor dal as well, to accompany meat dishes such as stewed chicken or beef. The beans are a good source of dietary fiber, folate and phosphorous.

Toor Dal

Toor dal are split pigeon peas and are a pale yellow. They have a mild, nut-like flavor. Toor dal makes a slightly savory side dish and may also be ground into flour. The bean is rich in amino acids and is a healthy source of carbohydrates and protein. Toor dal may come with an oily coating to improve shelf life; this should be washed off before cooking. It is a staple in southern Indian cooking. Cooks in this region use toor dal in sambar, a vegetable stew with tamarind water, and in rasam soup.

Urad Dal

Urad dal, or black lentils, have to be split and skinned in order to display the white insides. The white beans have a mild taste, although some people mix the shelled lentils with black, unshelled beans to give the dish a bolder flavor. Urad dal is native to India. Black lentils have a strong smell and are the main ingredient in Dal Makhani, a Punjabi dish that is the vegetarian version of butter chicken. Shelled urad dal is an ingredient in many curries, often combined with onion and tomato.

Tags: before cooking, ground into, have mild, lentils have, Salmon-colored lentils, stew with

Methods Of Juicing Apples

A juicer is only one way to juice apples

A cook juices an apple by extracting its juice. People use a variety of methods for extracting juice from an apple, but nearly all involve washing the apples before they are juiced, and carefully cleaning the juicing equipment, especially if the juice is to be fermented. It takes about 10 to 14 lbs. of apples to get a gallon of juice. Apples are often left to slightly over-ripen before they are juiced.

By Hand or with a Press

You can juice apples by crushing them with any hard, non-metallic object, including a mallet, or by using an apple press custom-made for the purpose of juicing apples. Those who wish to make alcohol from the cider will place the juice in a fermenting vat, which may be a wooden barrel or earthenware crock. To make non-alcoholic cider, simply drink the juice after filtering it through a cloth.

Slow Cooker

Cooks can juice a small number of apples in a slow cooker. Wash and cut the apples so that they fit in the pot, and steam them. Eventually, the pot will yield both juice and soft apples, which a cook may further press to extract juice. Cooks find this an easy way to add spices and other flavoring to apple juice.

Juicer

A juicer is a common kitchen appliance used for extracting juice from a variety of items such as carrots, pears, and apples. To use a juicer, a cook will remove the core from each apple and cut it to fit the juicer. Then the cook will push the fruit through the juicer, which will collect the juice in a convenient container. Some cooks dilute the juice with water. Others combine the apples' juice with carrot or other juices.

Vacuum Distillation

Commercial cooks juice apples using vacuum distillation. First, the cooks will freeze the apples before distilling them to preserve flavor. Then, the apples are placed in a vacuum compartment beneath a low-pressure chamber, which causes the liquid to evaporate. Cooks may also flash vaporize the liquid at 10 percent to remove volatile substances. The resulting condensate can be 150 times as flavorful as the flavor of untreated apple juice and can be used to create reconstituted apple juice.

Tags: apple juice, extracting juice, apples before, before they, before they juiced, cook will, extracting juice from

Buy Nonstick Utensils

Many cooks prefer nonstick cookware for lowfat cooking and easy cleaning. If you have nonstick cookware, you must buy nonstick utensils made of wood, silicone or rubber to protect the coating on your cookware and to prevent contamination of your food. Think about the type of cooking you do to determine particular utensils you'll want close to hand.

Instructions

1. Make a list of specific cooking utensils you need based on your cooking style. Most cooks require one or more turners, slotted spoons, serving spoons and a ladle. You may want a spaghetti fork and tongs as well.

2. Select heat-resistant silicone or rubber utensils. Less expensive utensils may not be heat resistant and won't last as long, especially if you plan to clean them in the dishwasher. Remember that heat resistance doesn't mean heat-proof.

3. Look for seamless utensils when shopping. Seams invite bacteria to lodge in the tool. No matter how well you clean it, the utensil may contaminate your food.

4. Hold the utensil and get a feel for how you'll be using it while cooking before you buy it. If the utensil feels unbalanced or uncomfortable in your hand, you'll want to try another brand or model.

5. Buy more than one utensil if you have more than one nonstick pan. For example, if you have two skillets, buy at least two turners, two serving spoons and two slotted spoons in case you use both skillets at the same time.

Tags: more than, nonstick cookware, serving spoons, silicone rubber, slotted spoons, your food

Things To Make With Macadamia Nuts

Macadamia nuts are famous for being baked into cookies.

Macadamia nuts are small, round nuts that have a buttery and creamy consistency to them, making them ideal for baking and cooking. You can eat macadamia nuts raw or roasted out of the can, or use them in desserts and savory meals. Taste a macadamia nut before you make something with it so you can experience the taste and texture on its own.

Baked Goods

White chocolate macadamia nut cookies are the most common cookie containing macadamia nuts, but you can put macadamia nuts into any type of cookie batter to intensify the flavor. Try adding some macadamia nuts to a dark chocolate chunk cookie, a peanut butter or snickerdoodle cookie. Other baked goods ideas for macadamia nuts include baking the nuts into a zucchini loaf, banana bread -- instead of walnuts -- and chocolate muffins.

Sweet Ideas

Macadamia nuts are often used to make other types of sweets besides baked goods, such as gelato and ice cream. White chocolate macadamia nut is a popular gelato flavor that mimics the taste of the cookie. You can also find chocolate and macadamia nut ice cream choices. Another thing to make with macadamia nuts is chocolate- or yogurt-covered macadamia nuts for a sweet snack.

Spreads

You can make macadamia nut butter out of roasted macadamia nuts. Your macadamia nut butter can be sweet or savory, depending on how you want to use it. An example of a savory macadamia nut butter calls for roasted macadamia nuts, unsalted butter, garlic, lemon juice and fresh parsley leaves. This butter pairs well with seafood dishes to be put on top of escargot, shrimp or fish. For a sweeter butter, make the butter out of macadamia nuts, butter, salt and perhaps some honey. You can spread this butter onto bread with jam and use it as a substitute for peanut butter and jelly.

Toppings

Macadamia nuts make tasty toppings for breading meats, such as poultry, pork and seafood. After you chop the macadamia nuts finely, coat the meat with them. Then, you can grill, fry or bake the meat and have a macadamia nut-crusted dish. Another topping idea is to chop the macadamia nuts and place them on a plate. Take a log of goat cheese and roll the cheese all around the plate so it is covered in macadamia nuts. You can prepare thinly sliced baguettes and cut chunks of the macadamia-crusted goat cheese for a simple appetizer. Macadamia nuts also make nice toppings for leafy salads or vegetable side dishes.

Tags: macadamia nuts, chocolate macadamia, macadamia butter, Macadamia nuts, baked goods

Make A Smoke Pit

A smoke pit requires some effort.

If barbecues mean charred sausages with a side of chewy chops to you, then it might be time to learn make a smoke pit. For barbecued food that tastes as it should, nothing beats a smoke pit that slowly cooks the food to perfection. Although the cooking process is long --15 to 20 -- hours, the results are well worth the effort and wait.

Instructions

1. Dig a hole at least 3 feet wide and 3 feet deep in an open space. Make the hole larger if you plan to feed a very large number of people. Place the soil you remove nearby to make it easier to cover the smoke pit later.

2. Find a rigid panel that is slightly larger than the hole to use as a cover. The panel must cover the opening completely with a few inches to spare all the way around the hole. The cover can be sheet metal or wood; its size is more important its material.

3. Fill the bottom of the hole with dry hardwood "coals," such as oak or maple, the day before you want to eat. Use newspaper and kindling to light the coals, and then continue to add more coals until about 2 feet of glowing coals are in the bottom of the pit. This process takes about 2 hours.

4. Hose down the area directly around the smoke pit with plenty of water to douse sparks that might spit out of the hole while the coals of wood heat. A bucket instead of a garden hose can be used to wet the area.

5. Harvest a young sapling to obtain "green wood." Cut it into four evenly sized pieces of about 2 foot each. Soak them in a bucket of water while you prepare the food. This moist wood will be used as a rack for the food and is the key to giving the barbecued food a real smoky taste.

6. Wrap the meat you want to cook tightly in wax-free paper, such as a brown paper shopping bag. Cover the paper with an additional layer of soaking wet newspaper.

7. Smooth out the coals in the smoke pit, add the green wood as a rack and lay the parcels of meat on top. Place the cover over the pit, and heap the excavated soil over the top. Add an old blanket to help retain heat.

8. Put on protective goggles and gloves. Sweep aside the blanket, the layer of soil and open the cover about 15 hours later. Pull out the meat bundles, and unwrap them. The meat is ready to be eaten.

Tags: about hours, barbecued food, green wood, hole cover

Things To Do With Tomatillos

Tomatillos are versatile vegetables found in many Mexican dishes.

Tomatillos are a common ingredient in Mexican cooking. Thin, papery husks cover small, round, shiny green vegetables that are often mistaken for green tomatoes in supermarkets and produce stands. The vegetables are not related to tomatoes but are members of the nightshade vegetable family that also includes eggplant and potatoes. Use tomatillos fresh or cooked in a variety of dishes.

Eat Raw

After removing the husks and washing, cube or slice fresh tomatillos and add them to green or fruit salads. Their tart, citrus taste mingles well with other savory raw vegetables and accentuates the natural sweetness of salad fruits. Chopped tomatillos are good ingredients for fresh salsas made with tomatoes, cilantro, hot peppers, garlic, scallions and onions. Minced tomatillos add texture and flavor to homemade guacamole.

Blanch

If you find the tartness of raw tomatillos too strong, you can easily mellow the flavor by blanching the vegetable. Bring a large pot of water to a rolling boil and add peeled and washed tomatillos. Cook for five minutes and plunge into ice water to quickly cool them and keep them from overcooking or collapsing. Mix blanched tomatillos with onions, tomatoes, garlic and cilantro for salsas and sauces. They do not hold up in fresh salads.

Roast

Fire roasting tomatillos gives them a rich, smoky flavor. Use a gas or charcoal grill, a propane torch or place them under an oven broiler and quickly char the skins with very high heat. If you roast them too slowly, the flesh of the vegetable starts to disintegrate before the smoky taste emerges. Dry roasting tomatillos on a stovetop in a cast iron skillet reduces their citrus flavors and makes them taste nutty and earthy. Heat the skillet over low heat and slowly roast the vegetables for 20 to 30 minutes, turning them occasionally to ensure even cooking. Fire-roasted tomatillos add depth to fresh and cooked sauces, and dry roasted ones add taste to soups and stews.

Popular Recipes

Chile verde is a well-liked Mexican stew made with cubed pork, tomatillos, roasted green chiles, onions and garlic. Tomatillo salsa verde includes tomatillos, garlic and onions and tops Mexican dishes such as tacos, enchiladas, burritos, tostadas and huevos rancheros. Dress up grilled steak, chicken or fish with warmed salsa verde, a spoonful of sour cream or Mexican crema and a sprinkling of finely shredded cheese.

Tags: fresh cooked, made with, Mexican dishes, roasting tomatillos, salsa verde

Grind Habanero Peppers

Habaneros harbor high heat intensity.

Habanero peppers have a high level of capsaicin, which is what gives peppers their heat or spiciness. Heat in peppers is measured in Scoville units - the higher the amount, the hotter the pepper. For example, jalapeno peppers have 2,500 to 3,500 units, while habaneros have 300,000 units. The dried habanero powder can be as a replacement for cayenne pepper or red pepper flakes. Combine the habanero powder with cooking oil for a dynamite chili oil. But because they are so hot, you must use extra caution when grinding habanero peppers.

Instructions

1. Wash the peppers, and cut off the stems. Place them in a dehydrator until the peppers are dry and crisp.

2. Put on the safety goggles, face mask and latex gloves. Grinding the peppers releases minute particles of peppers in the air. Those particles contain capsaicin. Breathing them or getting them in your eyes hurts. Do not touch your eyes or nose after handling the peppers, as this can be painful and cause irritation.

3. Place the dried habaneros in a plastic storage bag, and squeeze out most of the air. Seal the bag, then pound on the peppers to break them into smaller pieces. Smaller pieces grind faster and you can put more of them in the grinder at once.

4. Place the spice grinder on the cook top or stove and turn on the ventilation fan.

5. Open the bag and fill the spice grinder. Replace the lid and pulse the grinder by pressing the lid down and then releasing. Or turn the grinder on and off using the switch.

6. Wait 30 to 60 seconds after the batch has been ground so the pepper dust settles back into the peppers.

7. Continue processing the peppers until they've all been ground. Take off the latex gloves, and remove the face mask, and then throw both away. Take off the goggles, and wash them thoroughly.

Tags: been ground, face mask, habanero powder, have units, latex gloves

Slow Cook Pork Ribs

BBQ Ribs

Many people may think that cooking pork, especially ribs, can be time-consuming and difficult. Cooking pork ribs in the crock pot is a simple way to make a delicious cut of pork. This article will provide a simple, yet delicious, recipe for cooking pork ribs.

Instructions

Slow Cook Pork Ribs

1. Select a cut of pork ribs that are to your liking and preference.

2. Heat a small amount of cooking oil in a skillet. This should be just enough to evenly coat the bottom of the skillet. Once the oil is hot enough (you should she ripples in the oil in the pan), place the piece of ribs in the pan and begin to brown on one side. Salt and pepper lightly. This should take a few minutes. Once this side is browned, turn ribs over and proceed to brown the other side, salting and peppering again lightly. Remove from skillet and set aside.

3. Combine 1/2 to 3/4 of a bottle of BBQ sauce, 1/2 cup water, and the juice from one orange in a bowl. Stir until mixed completely.

4. Pour enough sauce mix in the crock pot to cover the bottom.

5. Place browned ribs in the crock pot, and pour remaining sauce over the ribs.

6. Turn crock pot to low heat and place cover over ribs.

7. Cook on low for 6-8 hours, or until meat falls apart easily.

8. Enjoy your ribs!

Tags: Cook Pork, Cook Pork Ribs, cooking pork, over ribs, pork ribs, ribs crock

Carve Shrunken Head Apples

Shrunken head apples are fun to make and very easy. They're a fantastic and creepy Halloween decoration and would be fun for kids parties. Apple head dolls are an age old folk art. Like corn husk dolls, apple head dolls came about as a craft and a toy made from readily available items. Creating apple heads requires the use of sharp tools, so this craft is not suitable for very young children.

Instructions

Make Shrunken Head Apples

1. Mix salt and lemon juice together in a small bowl.

2. Use the corer to remove the core of the apple.

3. Peel all the skin from the apple using the peeler.

4. Soak the apple in the bowl for ten minutes.

5. Carve holes for eyes and mouth using the tip of the peeler or paring knife.

6. To create a nose or eyebrows, remove apple around those areas so that they stick out of the face.

7. Place the carved apple back in the bowl to soak for another two minutes. This preserves the apple so it doesn't get moldy or rot quickly.

8. Remove the apple from the bowl and place it on the baking rack.

9. Store the rack in a dry place for five to seven days. When you remove them, they'll look fantastically spooky!

Tags: Head Apples, head dolls, Shrunken Head Apples, using peeler

Types Of Indian Spices

Throughout history, people have bought and sold spices from India, crossing oceans and mountain ranges in pursuit of them. Indian cuisine is known for its creative use of spices and spice blends, known as "masala" in Hindi. The spices transform otherwise bland, ordinary ingredients into a delicious and exciting meal, whether the dish is a spicy curry or a cool and fragrant raita.

Cardamom

Cardamom comes from a bush that produces black, green or white pods. These pods contain tiny, sticky, fragrant seeds that are frequently used in Indian cooking. Cardamom is a strong-flavored spice that is ground or left whole and used in curries, vegetable, meat and rice dishes, and in desserts and the Indian tea known as masala chai.

Chilli

Chilli, the fruit of the capsicum plant, is commonly used in savory dishes throughout India. Known to Westerners as chili, this pungent spice is added to Indian foods in fresh, dried, whole or ground form to give fiery taste and color to a dish. Chilli can be found in curries, such as the spicy Kerala curry, as well as in sauces and pickles.

Turmeric

Turmeric is a bright orange or yellow powdered Indian spice that comes from the dried root, or rhizome, of the Curcuma longa bush. India is a major exporter of turmeric. Throughout the world, turmeric is used as a natural preservative and to add color to foods such as butter, pickles and relishes. Turmeric is widely used in Indian cooking and is one of the main ingredients in curry powder. It is often referred to as Indian saffron.

Tamarind

The fruit of the tamarind tree is commonly used as a spice or condiment in India. It is widely cultivated and sold to other countries; tamarind is an important ingredient in Worcestershire sauce. This slightly sour spice is used in South Indian cooking, and often added to curries as well as meat and vegetable dishes.

Fenugreek

Fenugreek seeds come from a small, leafy annual plant and add a slightly bitter, tangy flavor to Indian dishes. This spice is always toasted before it is used, to enhance its mellow flavor. If fenugreek is toasted too much or burned, its flavor will become bitter and unpleasant. Fenugreek is found in curry powder, chutneys and sauces. It is available as whole seeds or ground into a powder.

Garam Masala

Garam masala, meaning "hot spice," is a spice blend that is found in many cooked Indian dishes. There is no one right way to make Garam masala, as the ingredients will vary slightly due to regional differences or the individual cook's preference. Cardamom, cloves, nutmeg, cinnamon, cumin, coriander seeds, black peppercorns and fenugreek seeds are some of the spices used to make Garam masala.

Tags: Indian cooking, comes from, commonly used, curry powder, Garam masala, Indian dishes, known masala