Frozen Dessert Salads

Canned fruit is perfect for frozen dessert salads.

Frozen dessert salads are a simple and delicious way to eat extra fruit. Some are creamy like ice cream, while others are more reminiscent of Popsicles. For individual treats, you can pour any one of these recipes into lined muffin pans. Pop them out the pan once they're frozen and place in separate freezer-proof plastic bags.

Marshmallow

This frozen salad uses marshmallow creme, giving it a pleasant, unexpected flavor. In a medium sized bowl, mix together with a fork one 7.5 oz. jar of marshmallow creme and one 8 oz. package of sour cream. Add one 28 oz. drained can fruit cocktail and two sliced bananas and mix until ingredients are evenly distributed. Pour into an 8-inch by 8-inch baking dish and place in the freezer for at least 24 hours. Stir the mixture every few hours. Remove this dish from the freezer 30 minutes before serving and cut into squares.

Cranberry

This cranberry dessert salad is perfect to serve at Thanksgiving or around the holidays. Mix together 6 oz. of softened cream cheese, 2 tsp. of softened butter, 2 tsp. granulated white sugar, one 16 oz. can whole cranberry sauce, one 8 oz. drained can crushed pineapple and 1 cup of chopped nuts. In a separate bowl, whip 1 cup heavy cream, 1/2 cup powdered sugar and 1 tsp. vanilla extract until soft peaks form. Fold the whipped cream into the cranberry mixture. Pour into a loaf pan and freeze overnight or until completely frozen. Cut into slices and serve.

Low-Calorie

You can substitute any frozen fruit for the frozen strawberries in this low-fat, low-sugar alternative. Mix together in a large bowl one 8 oz. package of light softened cream cheese, one 28 oz. drained can of crushed pineapple, 1 cup of frozen strawberries, two sliced bananas, 3/4 cup sugar-free sweetener and one 8 oz. tub of thawed, sugar-free whipped topping. Pour the mixture into an 8-inch by 8-inch baking dish or two separate loaf pans and freeze overnight. Remove from the freezer about 20 minutes before serving to allow it to soften up enough to cut into squares.

Citrus

This fruit salad has a refreshing citrus taste, perfect for both warm summer afternoons and the doldrums of winter. Dissolve 1/2 cup white granulated sugar into 2 cups of warm water. Add one 6 oz. thawed can orange juice concentrate and one 6 oz. thawed can frozen lemonade concentrate. Stir until well combined. Mix in one 20 oz. can of crushed pineapple and its juices, one 12 oz. bag of frozen strawberries and four sliced bananas. Pour the mixture into a 13-inch by 9-inch baking dish and place in the freezer until solid. Allow the salad to defrost for at least five minutes before cutting into squares.

Tags: baking dish, crushed pineapple, frozen strawberries, into squares, minutes before

Make Cajun Blackened Halibut

Making blackened fish requires patience and a little practice. You want the outside to sear to a deep, dark char and the inside to be moist and flaky. This can be done only outdoors or in restaurants with commercial hood vents. This recipe serves about four.

Instructions

1. Melt the butter slowly in a small pan over low heat. Melt it completely and the butter will separate. Skim off and discard the foamy white solids that rise to the top, and spoon the clear yellow butterfat in the middle into a small bowl. Discard the milky liquid in the bottom of the pan.

2. Mix all the dry seasoning ingredients together in a small bowl.

3. Trim the fillets so they're 1/2 inch thick and no longer than the skillet.

4. Heat a large cast-iron skillet on an outdoor burner or over an outdoor fire for at least 10 minutes. Leave it over the heat; the skillet cannot be too hot.

5. Brush each fillet generously with some of the clarified butter and season on both sides with the seasoning mix.

6. When the skillet is very, very hot, carefully lay one fillet in the skillet. Be careful, as it's likely to flame up at this point.

7. Spoon a few teaspoons of melted butter over the top of the fish.

8. Cook for about a minute or two, or until the bottom appears charred. Don't let it char too deeply or the fish will taste burned.

9. Flip and cook the other side, again drizzling a little butter over the top.

10. Alternatively, once the "presentation side" has been nicely charred in the skillet, the other side of the fish can be finished on a hot outdoor grill.

11. Repeat with remaining fillets.

Tags: butter over, other side, over heat, small bowl

Make Japanese Chicken Skewers

Japanese Chicken Skewers are also known as Yakitori.

Japanese chicken skewers, also known as "Yakitori," is a tasty traditional chicken dish. It is made with bamboo skewers, which are threaded into bite-sized mushrooms, vegetables and chicken pieces, then barbecued or grilled over a charcoal lit flame. They are basted with a sauce made from either a ready-made glazed teriyaki sauce, or a sauce recipe made with a combination of soy sauce, sugar, sake, ginger and garlic. Japanese chicken skewers make an excellent appetizer or main dish, depending on the quantity served.

Instructions

Instructions

1. Soak some bamboo wooden skewers in some cold water for one hour prior to use.

2. Mix together 2 tbsp. of sugar, 3 tbsp. mirin, 1 tbsp. chopped garlic cloves, 7 tbsp. sake and 1 cup of soy sauce into a small saucepan and put over a medium-low fire, bringing it to a boil. Turn down to low and allow it to simmer for 15 minutes. This mixture is the marinade.

3. Allow the marinade to cool, then pour it into a medium-sized bowl and set aside.

4. Cut 2 lb. chicken breasts into bite-sized pieces. Place them into the bowl with the marinade mixture and allow to sit.

5. Cut 1 lb. of green peppers and 1 lb. of leeks or scallions into bite-sized pieces. Put them into the other medium-sized bowl and set aside.

6. Thoroughly rinse the mushrooms.

Rinse 1 lb. of shiitake mushrooms thoroughly, then add them to the bowl containing the vegetables.

7. Thread the chicken and the veggie pieces onto the bamboo skewers, with every third piece being a piece of chicken. Leave at least 1 inch at both ends of the skewers. Lightly spray some olive oil onto the threaded skewers.

8. Place the skewers over a charcoal grill, flipping each side over for several minutes at a time until chicken is completely cooked.

9. Brush the remaining marinade mixture lightly over the cooked skewers. Serve while hot.

Tags: into bite-sized, also known, also known Yakitori, bamboo skewers, bite-sized pieces, bowl aside

Make Cranberry Conserve

Make a tart, antioxidant-rich cranberry conserve.

This conserve recipe provides a combination of tart and sweet tastes and can be prepared the night before any event. This recipe uses the tastes and health benefits of several fruits including the antioxidant rich cranberry and a spice kick from allspice and cinnamon. This recipe serves approximately six one cup servings and will have your guests coming back for seconds.

Instructions

1. Soak the dried apricots in orange juice for one hour. Drain the apricots after soaking.

2. Chop the pear and dried apricots on a cutting board using the sharp knife.

3. Combine water in a large sauce pan with sugar, cinnamon stick, cranberries, apricots and allspice. Simmer on the stove top at medium heat until the cranberries have popped out of their skins. This takes approximately 20 minutes.

4. Add the diced pears and remove the cinnamon stick.

5. Stir and simmer on low heat for five minutes.

6. Refrigerate or serve immediately.

Tags: cinnamon stick, dried apricots, This recipe

What Country Does Popcorn Come From

What Country Does Popcorn Come From?

Popcorn probably was first discovered in Mexico, where it was used for cooking and decorative purposes. Historical evidence also traces it back thousands of years to regions which now are the southwestern United States.

Geography

Popcorn most likely originated in Mexico. The oldest ears discovered to date were found in a New Mexico cave in 1948, and carbon dating shows they are over 4,000 years old. Popcorn also has been traced to the Cachise Indians of southwestern Arizona, dating back to 2500 B.C. Popcorn kernels have been found in Peruvian tombs as well, dating to over 1,000 years old.

A 1,000 year-old-kernel of popcorn has been found in a southwestern Utah cave, where predecessors of the Pueblo Indians once lived.

Function

Hernando Cortes in 1519 found the Aztec population of Mexico using popcorn for food and for decorating their necklaces and ceremonial clothing. Franciscan priest Bernardino de Sahagun in the 1500s described it as a kind of corn which bursts when heated and looks like a white flower.

Records by European explorers and settlers indicate that popcorn use had spread to all the Native American tribes by the 1600s. Christopher Columbus in 1492 found the native population in the West Indies using popcorn for food and for decoration, and French explorers in the early 1600s noted that the Iroquois of the Great Lakes Region cooked popcorn in pottery with sunflower oil. In 1615, the first known white visitor to New York's Chemung Valley reported eating something delicious which likely was popcorn mixed with maple syrup.

Features

Historically, Native Americans cooked popcorn by piercing the cob with a sharp stick, covering the corn with oil, and then laying the cob near a fire. In this method, when the corn popped, it would stay attached to the ear. Popcorn also was made by cooking it on hot stones, or by mixing it with hot sand.

Time Frame

Nowadays, most of the world's popcorn crop is grown in Indiana, Iowa, Nebraska and Ohio. It was the late 1800s before popcorn began to be grown commercially and not just by individual farmers and gardeners. The widespread popularity of popcorn got a big boost from the Chicago firm of C. Cretors & Company, who built the first mobile popcorn machine and introduced it in 1893.

Misconceptions

Scholars believe that the word "corn" used in the Bible and in ancient Egyptian references actually refers to barley. At the time, the word "corn" was a general term used to designate the most-used grain of a specific region.

Tags: been found, Come From, cooked popcorn, Country Does, Country Does Popcorn, Does Popcorn

Dehydrate Sour Cream

Dehydrated sour cream is a great addition to dips.

Dehydrated sour cream becomes a powder that is used for adding zesty flavor to your cooking. The powder can be added to dips and sauces, and some baking recipes require dehydrated sour cream for flavoring. Making your own can save money, because store-bought powder is often four times as expensive as the sour cream. It is easy to cook, though it does require a dehydrator. Homemade sour cream powder must be kept refrigerated, and lasts a few weeks.

Instructions

1. Spread the sour cream on a baking sheet in an even layer. The layer should be about 1/4-inch thick.

2. Put the baking sheet in the dehydrator and set it to the lowest heat setting, somewhere around 140 degrees farenheit.

3. Check the sour cream every 20 minutes until the sour bream layer has become a brittle sheet.

4. Remove the baking sheet. Crumble the sour cream with your hands into a fine powder. Put the powder in the jar and seal.

5. Keep the jar refrigerated. The powder lasts as long as regular sour cream, at least a few weeks.

Tags: sour cream, baking sheet, sour cream, Dehydrated sour

Make A Frozen Banana Snack

Bananas are healthy and delicious, and they make a perfect hot-weather snack. Combine a banana with a few simple ingredients, pop it in the freezer, and on the next hot day, reach for a yummy frozen banana snack instead of a sugary Popsicle.

Instructions

1. Slice a ripe banana in half lengthwise, and smear some peanut butter on the cut halves. Either smooth or crunchy peanut butter will do. Put the banana back together and wrap it in plastic wrap. Freeze the peanut butter banana snack for at least three hours.

2. Cut a banana in half widthwise and stick a Popsicle stick into each half. Spread a light coating of peanut butter onto the banana, and roll the coated banana in your favorite breakfast cereal, granola, or some chopped nuts.

3. Peel a banana and cut it in half widthwise. Poke a Popsicle stick into the cut ends, and roll the banana in honey and granola. Freeze the banana snack for a few hours and enjoy.

4. Place four peeled bananas in a blender or food processor and add two tablespoons of unsweetened cocoa powder, two tablespoons of honey and one teaspoon of pure vanilla extract. Blend the mixture until it's smooth, and freeze it in small bowls.

5. Melt some chocolate chips in the microwave, heating them just until they melt. Poke a Popsicle stick into the cut end of a halved banana and freeze for about 3 hours. Dip the frozen banana pieces in the melted chocolate, wrap them in foil, and re-freeze.

Tags: peanut butter, banana half, banana snack, Popsicle stick, Popsicle stick into, stick into, banana half widthwise

Make Shoulder Roast In A Crock Pot

Making a Shoulder Roast in a Slow Cooker

There is nothing like coming home to the aroma of a simmering shoulder roast. With the use of a Crock Pot or other slow cooker, it is possible to cook a shoulder roast, even if you are away at work all day. A beef shoulder roast is a tough cut usually prepared in liquid as a pot roast. In order, to provide a scrumptious shoulder roast for your family, select the proper size of roast and slow cooker, prepare the roast with spices and seasonings, let the roast cook all day, and prepare gravy prior to serving.

Instructions

1. Trim the fat from the shoulder roast of the proper size for your Crock Pot. As a general rule, you should have 1 lb. of meat per each quart of your Crock Pot's capacity. For example, if you have a 6-qt. Crock Pot, then a 6 lb. shoulder roast would work the best.

2. Cover the bottom of the crock pot, with sliced onions. The onions prevent the meat from sticking to the bottom and add flavor to the roast. Rub the roast with salt and pepper, and place the roast on top of the sliced onions. Add one clove of minced garlic, two bay leaves, 1 cup of water, and 2 tbsp. of soy sauce.

3. Place the lid on the Crock Pot. If the Crock Pot is set on low, it will take nine and a half hours for a 6- to 7-lb. roast to cook. If you set the slow cooker on high, the same size roast will take seven and a half hours to cook.

4. Remove the roast from the slow cooker when the roast is cooked to desired doneness. Cover the roast so it will stay warm. Remove some broth from the slow cooker, and place it in a saucepan. Bring the broth a rolling boil. Make a paste from flour and water. Gradually add to the broth, as it continues to boil. Stir the mixture constantly, until the gravy reaches the desired thickness. Serve with the warm shoulder roast.

Tags: shoulder roast, slow cooker, from slow, from slow cooker, half hours, proper size

Make Three Kings Sweet Bread

Three Kings Sweet Bread, or Rosca de Reyes, is a ring-shaped bread garnished with nuts and dried fruits served on Three Kings Day. For Hispanics, this is a religious holiday, celebrated January 6, the last day of the 12 days of Christmas. A small figurine is baked inside the bread and whoever finds it in their slice must host the February 2 Dia de la Candelaria, or Candlemas Day Party.

Instructions

1. Gather your ingredients for the dough, which include ? cup warm water, 8 ? cups flour, 8 eggs, 1 ? cups sugar, 1 ? cups butter, 1/8 teaspoon cinnamon, and 2 ? cakes of compressed yeast.

2. Preheat the oven to 350 F. Gather your ingredients for the decorative paste, which includes 1 cup sugar, 1 cup butter, 1 egg, 1 ? cups flour and a handful of walnuts and candied fruits. An optional glaze can be prepared with 1 cup powdered sugar, 1 cup orange juice and walnuts and candied fruits.

3. Crumble the yeast cakes in the warm water and mix together with the flour, eggs, sugar, butter and cinnamon. Beat until smooth.

4. Shape the dough on a large baking sheet into a ring, the size and shape of a wreath. Wrap a ceramic, not plastic, figurine in foil and hide it inside the dough before you finish shaping the wreath. Cover the ring with a towel and put it in a warm place for two hours.

5. Wait until the bread has risen and then prepare the paste by creaming the butter and sugar together, beating in the egg and slowly mixing in the flour. The optional glaze can be prepared by beating together the powdered sugar and orange juice until smooth. Drizzle either the paste or the glaze over the top of the bread in a traditional pattern that looks like sunshine rays coming out from the center.

6. Bake the sweet bread until golden brown, about 25-30 minutes. Transfer the bread from the baking sheet to a round cake platter and allow it to cool before garnishing with the walnuts and candied fruits.

Tags: candied fruits, Three Kings, walnuts candied, walnuts candied fruits, baking sheet

Make Cold Pasta Salad For A Crowd

Colorful, tasty pasta salad feeds a crowd.

Feed a crowd with an adaptable, make-ahead meal. This pasta salad serves 10 as a cold main course, 25 as a side dish salad or 40 as a single-spoonful potluck selection. It gets better if it sits overnight so the flavors can get acquainted. Even if you've never cooked before, you can make this for the family reunion and impress everyone--or almost everyone.

Instructions

1. Bring 6 qts. of water to a rapid boil in a stockpot, then add the dry pasta.

2. Empty the frozen vegetables into a colander, and place the colander in your sink.

3. When the water returns to a boil, cook the pasta, stirring frequently, for seven minutes.

4. Drain the pasta into the colander over the frozen vegetables, then empty the colander into the large turkey roaster or pan.

5. Bring another 6 qt. of water to a rapid boil, and cook the tortellini according to package directions. Drain and add to the fusilli and vegetables in the bowl.

6. Add the 65-oz. jar of marinated artichoke hearts and marinade to the bowl, and mix gently.

7. Open and add the can of stewed tomatoes, juice and all.

8. Pour on the bottle of Italian dressing. Don't worry if this looks soupy. The pasta will absorb a lot of the liquids.

9. Open, drain and add beans and olives.

10. Add the chunks of salami and all the fresh vegetables, and mix gently. You may need to use your hands to turn the salad. Try not to break up the pasta with rough handling.

11. Cover and let sit in your refrigerator several hours or overnight. Turn gently when you think of it.

Tags: boil cook, frozen vegetables, into colander, rapid boil, water rapid

Uses For A Rice Cooker

Rice cookers are often mislabeled as a single-purpose cooking product, used for only for rice. But because the rice cooker relies on steam to cook the rice, that steam can be utilized for a variety of other cooking purposes.

Seafood

Seafood can be difficult to cook because if cooked improperly, it can become almost inedible. A rice cooker is perfect for steaming seafood like shrimp, crab legs, and scallops. It is much more difficult to overcook seafood while steaming it.

Vegetables

Steamed vegetables can be a delicious alternative to traditional cooking methods. Any type of vegetables from carrots, broccoli, and cauliflower to even potatoes can be steamed in a rice cooker. Both fresh and frozen vegetables work in a rice cooker.

Soups and Stews

While you can't make a soup or stew in a rice cooker, a rice cooker is the perfect way to keep your favorite soup or stew warm. The rice cooker can work just like the more traditional crock pot, but is lighter, more efficient, and easier to use.

Fried Rice

Instead of serving plain white rice from a rice cooker, a delicious alternative might be fried rice. When the rice is about half cooked, add an egg and some soy sauce to the rice. Let it continue to cook all the way through and the end result will look just like fried rice.

Health Benefits

Using a rice cooker to cook other things has some important health benefits. Steaming seafood or vegetables rather than saut---eing ibutter or oil cuts down on the calories.

Tags: rice cooker, rice cooker, cooker perfect, delicious alternative, fried rice

What Rpm Motor Should I Get For Doing A Spit Roast Pig

Make your perfect pig roaster.

Roasting a pig makes for a great luau or party. Creating a homemade roaster can present challenges, though. The appropriate rpm for the motor on your pig roaster depends on several factors.

Considerations

Before choosing the motor for your pig roaster consider you base. Look at the dimensions--height, width and length--materials, weight and durability. A more sturdy roaster pit means that your choices of motor will be wider.

Effects

Using a motor as opposed to a hand crank is a great way to simplify the roasting process of your pig. Choose a low rpm motor between 1 and 10. Using a motor from a lawn mower or one comparable in size will allow for great control during the cooking process.

Tips

Test your motor after installation. Take it to various speeds and see how it works in its new configuration. Gathering as much information as possible before beginning your roast will help you control the cooking process.

Tags: cooking process, motor your, motor your roaster, Using motor, your roaster

What Makes Mold Grow On Cheese

Mold in blue cheese gives it flavor.

Mold is a fungus that thrives on many of the same nutrients as mammals. It grows on foods rich in protein, vitamins and minerals. Cheese is an excellent source of these components, so mold commonly develops on it.

Good Mold

Some of the world's most popular cheeses are created using mold in their production. Specific molds are cultured to invade flavorful cheeses like Gorgonzola, Stilton, Roquefort and blue cheeses, which is how the blue veins are formed in the cheeses. Mold also creates the tasty rinds on Brie and Camembert cheeses.

Bad Mold

Mold that forms after cheese is purchased causes spoilage. It turns the surface various shades of green and blue and often forms fuzzy white spores. Keeping cheese cold and tightly wrapped prevents mold growth.

Considerations

Minimal mold growth on hard cheeses like Parmesan, aged mozzarella and cheddar can be safely removed with a knife. Soft cheeses that show any signs of mold should be discarded because the mold can invade them internally and, although not always visible, significantly contaminate the cheese and cause stomach disorders.

Tags: cheeses like, cheeses Mold, mold growth

Make Edible Body Oils

Choose an interesting bottle to give edible body oil an artistic touch.

Sweet flavored edible body oils can be made at home using all food-safe ingredients. Customize the color, flavor and sweetness of an edible body oil so you enjoy the way it looks, feels and tastes. Body oils sweetened with edible vegetable glycerin have a sweet flavor and cause a warming sensation when applied to the skin. Make a homemade edible body oil to surprise your partner with a full body massage that has a personalized touch.

Instructions

1. Add 2 tbsp. vegetable glycerin and approximately 1/4 tsp. powdered food coloring of your choice to a large glass bottle.

2. Screw on the cap and swish the bottle from side to side to blend the powdered coloring preview the eventual color of the body oil. Add more powdered food coloring in small increments to increase the intensity of the color until you are satisfied.

3. Pour the vegetable oil or nut oil and 3 drops of essential or flavored oils into the glass bottle. Seal it securely with the lid. Vegetable oils have a very neutral taste and smell. Nut oils often come from roasted nuts and have a rich nutty flavor and aroma that can compliment some edible body oil flavorings.

4. Turn the sealed bottle of edible body oil upside down and spin it slowly in every direction to mix the contents.

5. Pour a couple drops of the mixed body oil onto the back of your clean hand and look at the color of the oil on your skin to determine if the food coloring amounts are sufficient before tasting it for sweetness and flavor.

6. Add 1 or 2 tbsp. vegetable glycerin if the oil needs to be sweetened, another drop or 2 essential or flavored oils if the flavor is too subtle and another 1/4 to 1/2 tsp. of powdered food coloring if you want more color.

7. Turn the sealed bottle of edible body oil upside down and spin it slowly in every direction to mix the contents.

8. Sample the adjusted sweetness, flavor and color of the edible body oil by pouring a couple drops on the back of a clean hand and licking it off. Make additional adjustments as needed until you are satisfied with the body oil.

9. Seal the glass bottle with the cap and store it in a cool dark and dry place for up to six months.

Tags: edible body, food coloring, glass bottle, powdered food, powdered food coloring, vegetable glycerin, body upside

Grill Healthy Shish Kabobs

Create healthy kabobs at home with minimal effort that results in maximum flavor.

Grilling is a flavorful and delicious way to cook your meals without adding unneeded fat and calories. You can combine healthy, lean cuts of meat with a plethora of vegetables and fruit on shish kabob skewers to create a bright, ethnic, simple dish that is easy enough to create for one or for a party of 20. Make your marinade at home to control the amount of sugar, sodium and fat it contains to keep your meal light and healthy.

Instructions

1. Whisk together 4 ozs. pineapple juice, 1/4 cup rice vinegar, 1/4 cup reduced sodium soy sauce, 2 tbsp. crushed ginger, 1 tsp. crushed garlic and the juice and zest of one orange.

2. Remove the outer leaves of a lemongrass branch and clean thoroughly under running water. Slice the stick of lemongrass near the bottom where the light portion of the herb ends.

3. Bruise the stick of lemongrass by hammering it with the back side of a large, heavy knife. Chop the lemongrass into small pieces and add it to the marinade.

4. Thinly slice two Thai chilies and add it to the marinade. Set the marinade aside.

5. Chop the boneless, skinless chicken breasts into bite-size pieces. Place the chicken inside a large gallon-sized zipper bag.

6. Cut off the stem and seed one large red bell pepper and chop it into bite-sized pieces. Add this to the chicken.

7. Peel and core 1/2 of a large pineapple. Chop the pineapple into chunks and add it to the bag with the chicken and bell pepper. Halve the mushrooms (if they are large) and add them to the bag.

8. Peel a large red onion and chop it into bite-sized pieces. Add this to the bag with the other fruit/vegetables and meat. Remove the stem from a zucchini and halve it length-wise. Slice both zucchini halves into large half moons. Add this to the bag.

9. Pour the marinade into the bag containing the fruit, vegetables and meat. Close the bag firmly and shake the bag to coat everything thoroughly. Place the bag in the refrigerator and marinade your skewer ingredients overnight.

10. Soak approximately 10 to 15 skewers in a large, water-filled container or bowl overnight.

11. Preheat your grill to a high heat setting.

12. Remove the vegetables, fruit and meat from the marinade and skewer alternating pieces on the kabob sticks. Leave 1.5 inches of space at the top and bottom of each skewer. Repeat this process until all of the ingredients have been used.

13. Grill the kabobs over high heat, turning 1/4 rotation every 2 minutes until the kabobs are thoroughly cooked. You can move the cooked kabobs to indirect heat and close the lid of the grill for 4 minutes to ensure the kabobs are done. Serve hot.

Tags: bell pepper, bite-sized pieces, bite-sized pieces this, chop into, chop into bite-sized, fruit vegetables

Plant A Mango

Plant the pit of a mango to grow your own mango tree.

Mangoes are actually related to cashews and pistachios. The mango prefers a frost-free environment because the flowers and fruit on the mango may die in temperatures under 40 degrees Fahrenheit. The mango tree can grow up to 65 feet in height and will produce fruit between three to six years after planting. The tree requires little maintenance once established and will provide fruit and plenty of shade.

Instructions

1. Cut a ripe mango in half with a knife. Remove the pit from the fruit.

2. Clean off the excess pulp and fruit from the exterior of the pit with running water.

3. Remove the outer shell of the husk with sharp pruning shears. Pry it open carefully so that you do not damage the inner seed.

4. Place the inner seed in a bowl of water and leave it until it sprouts and grows an inch or two.

5. Fill a 6-inch planting pot with an all-purpose potting soil. Place the seed into the soil at a depth of 1/2 inch with the eye facing toward you. The eye appears as a concave edge.

6. Cover the seed with the soil. Keep the soil moist with room temperature water until the mango tree seedling emerges. Place the pot in a warm location with a temperature of at least 70 degrees Fahrenheit.

7. Transplant the seedling to a sunny location.

Tags: mango tree, degrees Fahrenheit, inner seed

What Kind Of Red Wine Is The Best To Use In Spaghetti Sauce

The type of wine used in pasta sauce subtly enhances its flavor.

Any dry red wine will work in a tomato-based spaghetti sauce, with each varietal imparting unique flavors. While it may be tempting to use an inexpensive cooking wine, the flavor of the wine will, however subtly, shine through in the sauce. A good rule of thumb to follow is: if you wouldn't drink it, don't cook with it.

Basic Guidelines

The flavors present in a wine will become more concentrated as they cook. Keep this in mind when choosing a wine to add to spaghetti sauce. Stay away from overly tannic wines, such as those made with Cabernet Sauvignon or Nebbiolo, as the tannins will add harsh, astringent qualities to your sauce. Unless you are looking to add bright, fruity flavors, you may want to avoid wines made with Gamay or Zinfandel. Look for a medium-bodied, well-balanced, dry red wine with an interesting flavor profile.

Chianti

It makes sense that an Italian wine works with an Italian dish. The best wine to use in spaghetti sauce is Chianti, or any wine made from Sangiovese grapes. Its moderate tannins and full range of flavors, from cherry to leaves to tobacco and sometimes mushroom, add depth of flavor to any red sauce.

Pinot Noir

Pinot Noir's subtly nuanced flavors, usually a mix of fragrant red fruit and earth, are lovely to cook with because they won't overwhelm most ingredients, even when reduced to a high concentration. Pinot Noir can sometimes exhibit flavors of mushroom, which works well in savory dishes.

Syrah

While it can sometimes be on the higher end of the tannic spectrum, Syrah's flavor profile makes it an undeniably intriguing wine to cook with. Syrah generally possesses a strong pepper element, paired with a unique smoked or gamey meat quality. A savory or spicy spaghetti sauce, particularly one with beef or boar, would benefit from the addition of Syrah.

Merlot

While Merlot wines can sometimes be thin and overly fruity, this is not always the case. A well-crafted Merlot can exhibit strong black fruit flavors as well as roasted flavors and aromas like cocoa, coffee, and spice. Along with its moderate tannic structure, these characteristics make it an appropriate and interesting ingredient in spaghetti sauce.

Cabernet Franc

A wonderful wine to use in cooking, Cabernet Franc is medium-bodied. It lacks much of a tannic structure but shares similar flavors and aromas with Cabernet Sauvignon. It is more delicate but tends to exhibit similar earthy and herbaceous aromas, while tending more toward red fruit than black. Cooking this wine concentrates its delicate flavors, making them more pronounced but not overwhelmingly so.

Tags: spaghetti sauce, cook with, Pinot Noir, wine will, Cabernet Franc

Thanksgiving Stuffing Ideas

Cornbread stuffing is a delicious option if your family enjoys Southern cooking.

For most people, the main course at Thanksgiving dinner is a no-brainer. Turkey is one of the defining images of the holiday, and most families would object if it was missing from the Thanksgiving table. Stuffing is another staple of most holiday menus, but there are many variations of the dish. You may choose to go the traditional route with your stuffing, or be more creative and try an alternative recipe to start your own tradition.

Traditional Bread Stuffing

One of the most common side dishes for Thanksgiving is savory bread stuffing. Serving a basic recipe may be a good idea if you are serving picky eaters because it is a fairly simple dish without any unusual ingredients that may be unappealing to picky eaters. Yet, the stuffing is also very versatile so that you can add additional flavors or ingredients to customize the recipe. Traditional bread stuffing calls for a base of diced onions and celery sauteed in butter and is seasoned with herbs like thyme and sage. Chicken or turkey stock is usually added to the mixture, while cubes of stale bread are mixed in a bowl with beaten eggs. White bread is typically used, but you may add whatever bread you have around the house. If it is not stale, you can lightly toast it in the oven for a similar effect. The onion, celery and broth mixture is combined with the cubed bread and placed in a buttered baking dish for a trip to the oven. You also may stuff your turkey with the mixture so the stuffing cooks at the same time. Some common additions to traditional bread stuffing include apple, cranberry, nuts or sausage.

Cornbread Stuffing

For a Southern twist on traditional bread stuffing, consider serving cornbread stuffing at your Thanksgiving table. In most cases, the cornbread is paired with a meat, such as sausage or ham, to help flavor the dish. The meat is usually browned in a skillet with onion and celery until the vegetables are tender. The meat and vegetable mixture is combined with salt, pepper and herbs such as parsley and sage. Cubed cornbread is added, and the mixture is moistened with warm chicken or turkey broth, so the bread breaks into smaller pieces and the stuffing becomes moister. The stuffing is placed in a buttered baking dish and cooked until heated through. You may use your favorite cornbread recipe or buy premade cornbread or muffins for the stuffing.

Wild Rice Stuffing

For a change, you may want to try a stuffing that does not contain any bread. Wild rice stuffing is a delicious alternative to a traditional bread stuffing, and is just as easy to prepare. Use a box of wild rice mix in place of cubed bread, but begin with a base of sauteed sausage, celery and onion. Simmer the mixture in chicken broth with seasonings like thyme, rosemary or poultry seasoning. Prepare the wild rice mix according to the directions, and combine the cooked rice with the sausage and vegetable mixture. Additional chicken broth can be added so the stuffing reaches the consistency that you prefer.

Tags: bread stuffing, added mixture, baking dish, buttered baking, buttered baking dish, chicken broth, combined with

Preserve Cantaloupes & Watermelons

Preserve watermelons and cantaloupes properly to keep the produce flavorful.

Watermelons and cantaloupes require the same preservation methods. The fruits need to be preserved in the freezer to extend the shelf life. Before you can store the produce in the freezer, a syrup solution needs to be prepared. The syrup helps protect the fruits from freezer burn. The prepared syrup also protects the color, texture and flavor. After you freeze the watermelons and cantaloupes, thaw them in the refrigerator when you are ready to enjoy the fresh produce.

Instructions

1. Create a medium preservation syrup by combining 4 cups of warm water with 1 cup of sugar in a saucepan. Heat the mixture over low heat and stir until the sugar dissolves. Chill the prepared syrup in the refrigerator.

2. Wash the exterior of the melons with cool, running water. Scrub on the skin with a vegetable brush to remove dirt and debris.

3. Slice the watermelon or cantaloupe in half. Remove the seeds and slice the rind off the produce. Cut the melons into cubes, slices or balls.

4. Place the fruit into freezer containers. Pour the syrup over the cantaloupe or watermelon slices to cover them completely. Leave 1/2 inch of headspace to allow for expansion. Press the sliced fruit down into the syrup.

5. Seal the freezer containers tightly. Place the containers in the freezer and use the produce within 12 months.

Tags: prepared syrup, freezer containers, watermelons cantaloupes

What Kind Of Cheese Serve On An Antipasto Platter

A variety of cheeses can be used in an antipasto platter.

Antipasto platters are a traditional Italian dish. Rustic and simple, yet elegant, this dish is an excellent appetizer. Made of cheese, meat and vegetables, the ingredients themselves must be of the highest quality, since they stand alone. Choose cheeses with superb flavor and texture for the best antipasto you can serve your guests.

Mozzarella

Fresh mozzarella can be sliced thick or thin and layered with the many meats of the platter. Bocconcini, or small balls of fresh mozzarella cheese, are also used. Mozzarella is generally packed in a liquid brine and has a soft, rubbery texture. It can also be served alone or with fresh basil and tomatoes.

Provolone

Deli-sliced provolone works well with the sliced meats of the Italian dish. Provolone cheese can have a flavor ranging from mild to sharp, depending upon the length of the aging process. Mild provolone cheese aged for up to three months and has a hard rind. This is the variety usually seen in an Italian antipasto platter.

Parmigiano Reggiano

Parmigiano Reggiano is a traditional, hard Italian cheese. It is sold in round drums and has a strong, sweet flavor. The cheese is served in large chunks on the antipasto platter; it can also be grated over the marinated vegetables or slices of meat. The cheese is also grated over pasta or salads; the rind is also used to flavor soups.

Pecorino Romano

Pecorino Romano is a sharp, sheep's milk cheese. It is one of Italy's oldest and most revered cheeses. Like Parmigiano Reggiano, it is served in large chunks on the platter or grated over the vegetables and meat. This is one of the most sought-after cheeses in both Italy and the United States.

Taleggio

Taleggio is a buttery cheese with a creamy texture and pinkish rind. Similar to fresh mozzarella, this cheese has a sweet taste which pairs well with the salty meats of the antipasto platter. It is also used as a dessert cheese or paired with hearty red wines.

Tags: antipasto platter, also used, grated over, Parmigiano Reggiano, also grated

What Kind Of Blender Makes Fine Ice Drinks

The key to making a perfect fine ice drink is the proper blender.

Making fine ice drinks, whether they be alcoholic or family-friendly, is a fun way to treat your friends and family at any kind of get-together. When it comes to blending drinks not all blenders are created equally and you should do some research to ensure drink-making success.

Treat Your Blender as an Investment

When it comes to drink blenders, you get what you pay for. Do not simply pick out the cheapest blender you can find. Cheap blenders will not only make an unsatisfying drink, but they will likely break down before too long. While it may initially feel like you're saving money, in the long run, you probably won't.

Power and Settings

Look for higher-end models that have powerful motors and various settings designed specifically for fine ice drinks. If the blender's motor has up to 500 watts of power, you won't have to add extra liquid to your drink as it will be powerful enough to grind the ice very finely. A variety of settings is ideal so that you can adjust the texture of the ice to fit your own taste.

Other Factors

If you plan to entertain, you might want a blender with a large container so you can make many servings at once. Some blenders also feature serving spouts for easy pouring.

Tags: fine drinks, When comes

Bake Bread On A Pizza Stone

Baking bread is a challenging yet satisfying way to provide a basic source of fiber and nutrients. The ingredients and process are simple enough, but the variations in texture, shape and flavor are limitless. Bakers place the dough on heavy, flat stones in their ovens instead of in bread pans, to ensure even cooking and a solid, crisp bottom crust.

Instructions

1. Put the pizza stone inside the oven, and preheat the oven to 375 degrees Fahrenheit at least 30 minutes before you will place the dough inside.

2. Combine the flour, salt and yeast in a bowl. Gradually add the water, as you mix the ingredients with a wooden spoon. Use only enough water to make a thick and shapeless dough that can be laid out and worked by hand. Add egg for a richer texture, if desired.

3. Lightly dust your hands, the dough and the wooden board with flour, to prevent the dough from sticking to them. Place the dough on the board, and knead the dough by hand: Fold in half, press down, roll out, turn over, and repeat. Continue for about 10 minutes, until the dough is smooth and is thick enough to hold its shape.

4. Shape the dough into the loaf of your preference, and dust it once more with flour. Cover it with a damp towel at room temperature, to allow it to begin rising. The cooler the temperature, the more slowly the dough will rise. This process takes an average of 40 minutes.

5. Shape the dough once again, working the loaf by kneading and punching gently to allow air pockets to form; this will keep the bread light and allow the essential gluten to form. After the dough begins to rise a second time, and has increased in size by about half its original shape, place it on the stone in the preheated oven.

6. During the first 10 minutes of baking, mist the dough gently with water. Bake for about 30 minutes, or until the bread sounds hollow when tapped on the bottom.

Tags: about minutes, about minutes until, minutes until, Shape dough, with flour

Make Mild Chili

Chili is a delicious hearty meal that's simple to make. At times, though, the cook gets carried away and can make the chili too spicy for some people to tolerate. There's a way to make mild chili that's easier on the taste buds.

Instructions

1. Cook the ground meat, either turkey or beef, thoroughly in a large, deep pan. Drain off any fat. The meat is done when it is no longer pink. Turn the heat to low.

2. Add seasoning to the meat. Seasoning does not always mean hot and spicy. Chop up fresh garlic cloves and mild onions and stir them into the pan. Throw in cumin spice for an authentic Mexican flavor, and, of course, chili powder.

3. Choose beans for the chili. There are quite a few beans that taste great in chili, including dark or light red kidney beans, black beans or even chili beans. Drain half the liquid from the can of beans and add to the mild chili mixture in the pan.

4. Open a can of stewed tomatoes. These will add a lot of flavor to the chili but still keep it mild. Stewed tomatoes often come with seasoning already added, so it's up to the cook's preference as to which type of tomatoes will make the best chili.

5. Let the mild chili simmer for 30 minutes or so to allow the flavors to blend.

6. Serve the chili while hot and let everyone add their favorite toppings like shredded cheese or sour cream. Include hot sauce and chopped jalapeno peppers for those who'd like to make their chili spicy.

Tags: chili spicy, mild chili

Make An Easy Mediterranean Lentil Salad

Lentils pack plenty of fiber.

Packed with fiber and protein, lentils are a healthy and satisfying option for lunch or dinner. Lentils also are inexpensive, especially when purchased in bulk.

Instructions

1. Pick over the lentils and remove any small stones or grit. Rinse the lentils and add them to a medium-size pot. Add about 4 cups of water and bring to a boil. Once the water is boiling, reduce the heat to low and cover. Cook the lentils on low for about 20 minutes or until tender.

2. Put the balsamic vinegar, sun-dried tomatoes, oregano, thyme, garlic powder, and salt and pepper in a large bowl. Whisk until blended. Slowly add the olive oil while continuously whisking until the dressing is blended. Taste the dressing and add more seasoning if desired.

3. Drain the lentils and add them to the large bowl with dressing.

4. Gently toss the lentils with the dressing. Add the crumbled feta and black olives and gently toss again. This recipe makes two to four servings.

Tags: large bowl, lentils them, with dressing

Buy Garlic

Garlic, known for its many health promoting properties, is a commonly used spice in worldwide cooking. Garlic can be purchased in many different forms, but if you want to purchase fresh heads of garlic, there are certain things that you should look for. Here's buy garlic.

Instructions

1. Search for a head of garlic that is compact, dense and heavy for its size. If the head of garlic is light in weight, the garlic is likely dehydrated.

2. Feel the head of garlic. Fresh heads of garlic are firm to the touch. The head shouldn't be soft or spongy.

3. Examine the paper-like covering on the head of garlic. This covering should be intact and whitish in color. If this paper-like covering is shriveled, consider another head of garlic for your purchase.

4. Look for signs of sprouting on the head of garlic. If any green shoots are seen on a head of garlic, that head of garlic shouldn't be purchased. Sprouting garlic tends to be bitter.

5. Take a look at the garlic cloves, if possible. The garlic cloves should be plump and not dry or shriveled. They should also be whitish in color. Gray or yellow colored garlic cloves don't provide the best garlic flavor.

6. Buy dehydrated garlic in the spice section of your grocery store. Although fresh is best, it's a good idea to have plenty of garlic spices in your pantry. You should have garlic salt, garlic powder, garlic flakes and pureed garlic to use in your recipes.

Tags: head garlic, garlic cloves, garlic that, garlic your, head garlic that, heads garlic, paper-like covering

List Of French Fruits

More than half of France's agricultural land is devoted to cultivation. France's northern regions experience the most cultivation and productivity rates. The southern regions of France, however, exhibit ideal environments for fruits and vegetables. Fruit cultivation and production has direct effects on France's wine production, as most locally and domestically grown fruits are used in wine making. The region of Brittany is made popular for vegetable cultivation while Burgundy maintains a high reputation for wine making. Provence is known for its ideal environments, perfect for fruits, olives and lavender fields. France's large-scale fruit production consists mainly of pears, apples, grapes and cherries.

Apples

France produces more than 1 million tons of apples per year. The apple varieties grown in France include the golden, Granny Smith and red chief apples. These varieties have been cultivated within the region for more than 50 years. Newer varieties such as pink lady and honey crunch as well as organic varieties such as Juliet and choupette have also been introduced. More than half of the apples produced are exported to other European and oversea nations. The remaining half is used for jams and spread production commonly used in French cuisine. These jams and spreads are sold domestically and exported. Apple trees are most abundant in Normandy, where apple cider production also occurs.

Cherries

Today, there are as many as 400 wild cherry trees growing in many regions in France. Cherry cultivation is abundant in the south, particularly in the Loire Valley. Cherries grown in this region are primarily used for Guignolet, a French cherry liqueur. Cherry trees are also grown in Provence primarily for export and for jams and spreads.

Pears

Along with apples and cherries, France produces a large-scale production of pears. Pears in France are used for export, jams and spreads, and for the production of Perry, an alcoholic drink made primarily with fermented pears. Pears are closely cultivated with apples and often both fruits are produced within the same region. There is a variety of wild pear species within the southwestern regions of France. Passe Crassane is a popular French pear that is usually enjoyed and used in French cuisine during the winter months.

Grapes

France is considered the number one wine producer around the world. More than 7 billion bottles of wine are produced by the country. It has the second largest wine vineyard in the world, with Spain's vineyard area being the largest. France cultivates an extensive and impressive variety of grapes, some of which are exported while others are produced specifically for wine making. More than 800,000 hectares are devoted to this fruit. The most cultivated grape in France is the Merlot variety, which is specially used for wine making and for blending wine flavors. Other popular grape varieties include the Syrah, Grenache and Ugni Blanc. Grape cultivation tends to be most prominent in southern regions of France, such as Bergerac and Bordeaux.

Tags: regions France, wine making, jams spreads, export jams, export jams spreads, France produces

Uses For Canned Diced Tomatoes

Canned diced tomatoes are a pantry staple.

You can use store-bought canned diced tomatoes when they are affordable. You can even can your own tomatoes when they are in season as a way to stock up and prepare for the months when store-bought produce is more expensive and does not taste as good. Canned tomatoes have many uses in the kitchen including sauces, soups, drinks, salsa or even as a replacement for fresh tomatoes in most recipes.

Salsas

You can use canned tomatoes in salsas if you are particular about what you use. Some canned tomatoes can have a slight "tinny" flavor making it difficult to use them for fresh food preparations. Home-canned tomatoes and those preserved in glass mason jars do not have this issue. Either drain out the liquid and make sure your canned tomatoes are thoroughly diced, or blend your salsa to a smooth consistency after you add all of the ingredients. This allows you to have a fresh-tasting salsa whether it is the peak of tomato season or the dead of winter.

Soups

Many delicious soups are tomato-based. Whether you are preparing a cream of tomato soup or a hearty chili, canned diced tomatoes can be a convenient way to reduce your preparation time. Some store-bought canned tomatoes have basil, jalapeno peppers or other ingredients added to make them better-suited to specific recipes. Most recipes call for either a 14 1/2 oz. or 28 ounce can of tomatoes.

Sauces

Tomato sauces are a common accompaniment to meats, pastas and many other dishes. Depending on the cooking time, your flavors can vary drastically. A long cooking tomato sauce like a bolognese has a deep flavor. The meat, cream and constant reduction of liquids makes for a very intense flavor. Lightly cooked sauces like marinara generally have a lighter flavor. While a bolognese can take hours, a lighter cooked marinara may only take 20 to 30 minutes.

Replacing fresh tomatoes

Some recipes may call for fresh tomatoes, but you can just as easily use canned produce. Meals with longer cooking times, like a stew, can use either fresh or canned tomatoes without changing the finished product. The long cooking time of a stew gives fresh tomatoes plenty of time to break down. However using canned tomatoes saves time because it means you do not have to worry about removing skin or seeds.

Tags: canned tomatoes, fresh tomatoes, diced tomatoes, tomatoes have, canned tomatoes have, cooking time, long cooking

Potato Alternatives

Whether you are tired of potatoes or want a healthier dish, explore alternatives.

Not everyone likes, or has available, starchy potatoes. Ask yourself whether you want to substitute a less starchy substance for potatoes in familiar potato-laden dishes or if you want a totally new side. Substitutes for these tubers can be made in your recipes, depending on what you are making. Replacing all of the potatoes in your recipes with a less starchy substitute could change the final flavor of the recipe slightly, but you might discover a new favorite dish. Make adjustments based on your personal preferences for taste and dietary needs.

Mashed

Makeover mashed potatoes with cauliflower for a lower calorie alternative.

Cooked, mashed potatoes with butter and milk can be made healthier. Instead of high-starch potatoes, replace part or all of the potatoes with cooked, mashed cauliflower. To boost the flavor of the bland vegetable, add plain or roasted garlic to the side dish. The resulting recipe is lower in carbohydrates and overall calories compared to the same recipe made with potatoes. If you are not concerned with the amount of fats, retain the use of milk and butter in the original mashed potato recipe or replace them with enough chicken broth to mash the cauliflower to the desired consistency.

Chips

Plantains are larger than bananas and have the starchiness of potatoes.

A transformation occurs to potatoes when you slice them into thin cuts and deep fry them. Potato chips have a crispy, crunchy texture. Instead of looking for a vegetable substitute for potato chips, try plantain chips. These crispy treats are made with fried plantains. Plantains resemble large bananas, but they have a starchy, rather than sweet, flavor and are used in savory dishes. If you are concerned about the fat content or mess of deep frying plantain slices, bake them in the oven until crisp. Serve the plantain chips salted and with dip as you would potato chips.

Fried

Jicama is a diet-friendly alternative to fried potatoes.

French fries are readily available at fast food restaurants. Like potato chips, French fries are deep fried. To replace the crunch of French fries, try raw jicama slices. This tuber has a flavor like a cross between an apple and a raw potato. Peel off the skin and cut the jicama into matchstick cuts. Dip the jicama sticks into ketchup or your favorite French fry dipping sauce for a non-fried version of French fries. Use fried polenta instead of potatoes for a new twist. Polenta is an Italian cornmeal dish that can be thin like porridge or thick enough to slice. For a crunchy, fried replacement for potato fries, prepare a pan of thick polenta and cut it into strips the size of French fries. Lightly coat the strips in flour and deep fry until they become lightly browned and crispy.

Now for Something Completely Different

Rich, eggy souffles can be made with savory ingredients as a substitute side for potatoes.

Serve pasta salad or a rice salad made with brown rice or another whole grain instead of potato salad. Try baked sweet potatoes or baked acorn squash as a colorful alternative to baked potatoes. Explore whole grain pasta varieties made with whole wheat flour instead of white. If you feel ambitious, try your hand at making a souffle. If possible, bake the souffle right before dinner and serve it hot from the oven so your guests can enjoy it before it deflates as it cools.

Tags: French fries, made with, potato chips, potatoes with, less starchy

Put Together A Menu For A Wine Tasting

A wine tasting menu is a guide to help a guest know what foods and drinks will be served at the event. The wine choices on the menu can also serve as a promotion, so that guests will purchase bottles before they leave the event.

Instructions

1. Put together a selection of at least 6 to 8 wines for tasting. A Chardonnay pairs nicely with pasta and vegetable dishes and a Merlot goes well with steak. Finally, choose Cabernet Sauvignon to complement strong-flavored cheeses like Gorgonzola.

2. Select wines of roughly the same age to minimize the number of tasting variables. This kind of comparative tasting is perfect for learning how various regions contribute their own distinctive character to the same variety of wine.

3. Provide food for the wine tasting table area. Keep the selection of food for this area simple and neutral. Combine baguette slices with an assortment of crackers, allowing guests to cleanse their palates between wines.

4. Serve a light salad as a starter dish. Combine in-season greens, such as arugula, with a seasonal fruit like pears or apples, and top this mix with shavings of parmigiano-reggiano cheese. When creating a salad course, it's best to consider foods that are in season and pair them with seasonal wine offerings.

5. Choose a main course if you will be serving dinner or lunch at the wine tasting. Make a chicken, fish or meat entree as the central attraction. Provide a wine selection that goes with the main course, picking white wine with poultry or fish and red wine with beef.

6. Put together a menu in a binder-and-tassel holder. Be sure there is a specific area of the menu describing the wine offerings--broken down by color and type. Use a medium-gauge paper stock for the menu sheet, so that it will hold up well and look more appealing.

7. Develop a list of appetizers to add to your menu. Offer bite-sized foods that are easy to hold and not too hot, avoiding those that require dipping sauces. Appetizers that are appropriate for a wine tasting include crab balls, sliced vegetables and mini quiches.

Tags: wine tasting, foods that, main course, wine with, with seasonal

What Is Smoked Bacon

Bacon is a meat that is made from pork belly and brine (salt and sugar mixture), and it is consumed by many people all throughout the world. According to USDA, meat is smoked for the purpose of improving the flavor, appearance and quality.

Preparation

Smoked bacon is created by cleaning pork bellies with fresh water and then thoroughly drying them. Pork bellies must be dried thoroughly in order for pellicle to form on the outside of the meat. Pellicle is a protein within bacon that is important to the smoking process since it allows the smoke to better absorb into the meat. Bacon that hasn't been thoroughly dried will not smoke properly and will lack in taste and color.

Smoking Sources

Wood sources for smoking bacon are important for adding flavor, and they should only include hardwood sawdust or chips. Resinous evergreen woods are not recommended since they will create an undesirable flavor. Apple and cherry woods give bacon a light sweet and fruity taste and maple wood usually gives bacon a sweet smoky taste. Hickory and oak provide a strong and robust flavor for bacon.

Use

Smoked bacon is typically used for a variety of foods, including eggs, toast and hamburgers. Smoked bacon is also served with pancakes, sandwiches, salads, pizzas, and is used as a topping for hotdogs and in dishes such as quiche.

Tags: Smoked bacon

Calculate Calories In Coffee Drinks

Many people rely on the delicious coffee drinks at Starbucks and other coffee shops to get their morning caffeine fix. Although black coffee may contain very few calories, other coffee drinks have considerably more and can pose a problem for dieters. To combat this issue, you can calculate the number of calories in your coffee drinks.

Instructions

1. Find out the basic number of calories in coffee drinks. Most establishments prepare their coffee drinks the same way and leave the add-ins to you. A 12-ounce cappuccino contains about 100 calories. A small 12-ounce latte contains about 175, while a mocha coffee drink of the same size contains about 200 to 250 calories.

2. Adjust the number of calories based on the size drink you order. For example, if you get a 20-ounce cappuccino, you'll need to add 1/3 more of the calories to the 16-ounce size.

3. Count the calories of any flavorings you request in your coffee drink. For each pump of syrup, like caramel, you add another 20 calories to your coffee drink.

4. Consider any additional sweeteners and milk you add to your coffee. Although your coffee drink may start out as low calorie, adding a half cup of whole milk and three sugars will raise the calorie count considerably.

Tags: coffee drinks, your coffee, coffee drink, contains about, number calories, your coffee drink, about calories

The Differences Between Greek Olives & Other Olives

Olives are ideal for snacks and as ingredients in appetizers and meals.

The olive is not actually edible when picked straight from the tree. It is tough and bitter as well. All olives come from the same types of trees. The differences between them actually come down to the stage at which the farmers pick them and the curing process the olives go through afterward.

Greek Olives

Kalamata olives--thin olives that are deep purple in color--are a type of Greek olive, but there are also black and green Greek olives. What sets Greek olives apart is not the color but the curing process. Greek olive curers use no lye in the curing process. Instead, they pickle the olives directly into dry salt or brine for six to 12 months. After this process, during which the olives ferment, the curers soak the olives in brine.

Black Olives

The typical black olive differs from Greek olives primarily because of the use of lye in the curing process. Farmers pick the olives that become black olives when the olives achieve full ripeness. The black olives can forgo a pre-brining process. Whoever cures the black olives can use lye, oil, water, salt or brine to cure the olives. If they use salt or brine, the black olives are Greek olives.

Green Olives

Green olives are similar to black olives except that farmers pick them before they become ripe. Green olives must also undergo a lye soaking process in order to soften them up enough for the curing process. The curer can use salt, lye, oil or water. However, even with salt or brine, the green olives are not Greek olives because of the pre-curing lye soak.

Spanish Green Olives

Spanish green olives are similar to both Greek green olives and basic green olives. The curers use the unripe olives. Like basic green olives and unlike Greek green olives, Spanish green olives receive a lye soak pre-brining treatment. Afterward, curers use brine to cure the Spanish green olives.

Tags: black olives, curing process, salt brine, Greek olives, green olives

Roast Sunflower Seeds

The end of summer yields many wonderful surprises including an abundance of sunflower seeds. If you have a greater yield of sunflowers, roasting them may be the best option for you. Here's roast some sunflower seeds.

Instructions

1. Prepare the sunflower seeds. If the sunflower seeds are still in their shells, soak them in water overnight. Add a dash of salt to them to help soften the shells. Drain the sunflower seeds and let them dry thoroughly.

2. Preheat the oven to 300 degrees. It's better to use a preheated oven because it cooks more evenly.

3. Spread out the sunflower seeds on a cookie sheet. Add some spices such as garlic powder, herbs such as basil and thyme or even cayenne pepper. Drizzle on some olive oil and place the uncovered sunflower seeds in the oven.

4. Roast the seeds for at least 25 minutes or until they are roasted as desired. Carefully watch the sunflower seeds to be sure they don't burn and check them at ten minute intervals.

5. Cool off the sunflower seeds. This should take about 15 minutes. Once the sunflower seeds have cooled, they are ready to eat.

6. Store the sunflower seeds in an air tight, sealed jar or container. You can also use a plastic storage baggie. Store the sunflower seeds in a dry cool place. A refrigerator shelf is fine. This will prolong the life of the sunflower seed snack.

Tags: sunflower seeds, sunflower seeds, seeds have, Store sunflower, Store sunflower seeds, sunflower seeds have

Xanthan Gum Dangers

Xanthan gum is used to replace gluten in gluten-free recipes.

Xanthan gum is often used in products such as medicines and toothpastes and is used to stabilize and thicken certain foods. It is made through mixing fermented sugars with certain types of bacteria and can be used to lower cholesterol and blood sugar in individuals who have diabetes. Ingesting up to 15 g of Xanthan gum each day is deemed safe, but it has been known to cause irritations in some people.

Allergic Reactions

People allergic to corn should avoid eating products with Xanthan gum.

Because the bacteria to make Xanthan gum eats plants such as soy and corn during the fermentation process, those people who have allergic reactions to these plants should avoid eating products with Xanthan gum. Currently, manufacturers are not required to list the Xanthomonas capestris bacteria, the bacteria used to make the gum, on the product. Difficulty in breathing, a change in heart rate or a rash could signify an allergic reaction to the gum and a doctor should be called immediately.

Respiratory Problems

Many home cooks purchase a powdered form of Xanthan gum to use at home. However, if not used carefully, a powdery cloud can be created after pouring, which can then be easily inhaled. In some people, the gum will accumulate in the lungs, making it difficult for the lungs to work properly. This can cause respiratory distress. Other side effects of exposure include irritation to the throat and nose. WebMD recommends handling the powdered form of Xanthan gum gently when adding it to baking recipes or any other handling in the kitchen. If breathing problems increase, contact a doctor for a full examination.

Diarrhea

Among its many uses, Xanthan gum is used as a laxative and in some people can cause diarrhea. The gum works to swell the intestine, causing the digestive system to move stool through the body. In people sensitive to laxatives, this could cause the supplement to work too well and cause uncontrollable bowel movements. It has also been known to cause the feeling of bloating in the stomach and flatulence after consuming it, according to WebMD.

Special Conditions

Much is still not known about the effects of Xanthan gum. WebMD recommends that women who are breast-feeding or pregnant should avoid large amounts of Xanthan gum. Those who have fecal impaction, the narrowing or blockage of the intestines, appendicitis or stomach pain should also avoid the gum because of its laxative effect. Xanthan gum is considered a bulk-forming laxative, which makes it dangerous in these circumstances. Although the gum does lower blood sugar in those who have diabetes, concern still remains about how that might affect a person during surgery. For those who have a scheduled surgery, WebMD suggests stopping the use of the gum at least two weeks before to avoid any interference with controlling the blood sugar.

Tags: blood sugar, should avoid, some people, avoid eating, avoid eating products

Make Asian Peanut Sauce

Asian peanut sauce is a wonder. With just the right amounts of ginger and garlic, this addictive sauce is added at the last minute to stir fry; then the mixture is dished out over rice or noodles and served warm. Even children who love peanut butter go for the taste. Add red chile flakes or hot sauce (Thai hot sauce is great) if you like it with a bite.

Instructions

1. Place peanut butter, broth, rice wine vinegar, ginger, garlic, chile flakes and tamari or soy sauce in blender.

2. Puree and taste for vinegar and spice. Also taste for texture; it should be not too thick, nor too watery.

3. Decide what needs to be adjusted. Needs more tang? Add a dash more vinegar. Not spicy enough? Add 1 tsp. more chile flakes. Needs more garlic or ginger? Mince one more clove or a little extra ginger. Needs more liquid? Add a dash more broth or even more soy sauce if it could use extra salt. Sauce that is too thin benefits from more peanut butter.

4. Blend again and taste. Add to pan during last five minutes of cooking, when sauteing vegetables, tofu, meat or a mixture of these, and toss gently.

5. Pour mixture over rice or noodles, sprinkle with chopped spring green onion and enjoy. Those who love an ultra-spicy taste can add a drizzle of Thai hot sauce to the top of the dish. Leftover peanut sauce can be stored in a sealed container in the refrigerator for up to two weeks.

Tags: chile flakes, Needs more, peanut butter, dash more, ginger garlic, over rice, over rice noodles

Use An Olympia Pasta Maker

Nutritionists agree that pasta, if prepared with a good low-fat sauce and plenty of vegetables is a healthy and nutritious meal. Pasta is also delicious and is even more so when the pasta is homemade. The flavor, taste and texture of homemade pasta defies comparison to the store-bought brands, no matter what kind of gourmet brand it is. After finding a good pasta recipe, the cook will next need advice in using a quality pasta maker. The Olympia Pasta Maker is an old model but considered one of the best ever made.

Instructions

Making the Pasta Noodles

1. Clamp the Olympia pasta machine to the table or counter. Put the dial on the setting that allows the machine to roll the dough at the widest possible width.

2. Take the kneaded dough and divide it into four sections. While working with the first piece, cover the other three pieces with a towel.

3. Using your hands, flatten the first piece as much as possible and shape it into a rectangular shape. Feed it through the Olympia pasta maker machine's rollers.

4. When the dough comes out the other side, fold it into three by folding Side A half way over and folding Side B to cover Side A. Feed this through the machine.

5. Fold the dough again and feed it through again. Do this five times, and then start rolling it thinner by turning the setting to its narrowest point on the dial. Do not fold the dough anymore.

6. Keep doing this until the dough is folded as thin as possible. The dough can be halved and then the two halves can be worked one after the other.

7. When the dough is as thin as desired, set the noodle-cutting attachment on the desired noodle width and feed the dough through the machine to cut the noodles.

8. As the dough comes through the machine, catch the cut noodles as they come out on the other side.

9. Place the noodles to dry on a sheet with corn meal. Do not let them touch each other (to prevent sticking).

10. Repeat this procedure with the other three pieces of dough.

11. Let the noodles dry for half an hour. Boil the noodles for three minutes to cook, and add desired sauce.

Tags: through machine, dough comes, first piece, folding Side, Olympia pasta, Olympia Pasta Maker

Bake Chicken Wings Instead Of Deep Frying

Baked chicken wings can be just as delicious as traditional deep-fried ones.

Traditional chicken wings are a staple at any football party. The tasty and versatile appetizer can be dressed with anything from the classic spicy buffalo sauce to a less-traditional Asian sauce. While great for the tastebuds, chicken wings, typically deep-fried, can be deadly for the waistline. Luckily, there is a foolproof method for making chicken wings without the grease, while maintaining a crispy, delicious texture.

Instructions

Baking Chicken Wings

1. Preheat an oven to 425 degrees Fahrenheit. Line a baking sheet with foil, and coat the foil liberally with non-stick cooking spray.

2. Trim tips from chicken wings. Pat the wings dry with a paper towel.

3. Mix about 1/2 cup flour with salt and pepper in a reclosable plastic bag. Using a basting brush, baste the wings lightly with vegetable oil, and then place in the bag. Close the bag and shake it until the wings are coated in flour.

4. Open the bag, and, using tongs, place the wings on the baking sheet. Bake at 425 degrees Fahrenheit for 40 minutes, turning the wings after 20 minutes. The result is crispy, juicy wings, just like traditional deep-fried chicken wings.

5. Toss the wings in melter butter mixed with your favorite hot sauce, or, for a change of pace, in your favorite barbecue or teriyaki sauce.

Tags: chicken wings, baking sheet, degrees Fahrenheit, traditional deep-fried, wings just, your favorite

What Is Kosher Cheese

"Kosher" refers to things that are ritually correct under Jewish law. Foods prepared according to strict guidelines and under the supervision of a rabbi are called kosher foods.

History

Rabbis developed the kosher food laws over thousands of years from the dietary restrictions given to the Israelites by God and recorded in the biblical books Leviticus and Deuteronomy.

Features

The preparation of kosher food follows strict, detailed guidelines. Kosher meat comes only from animals such as cattle and sheep that have cloven hooves and chew cud. It must be slaughtered by a carefully trained Jewish butcher before being salted and soaked to remove blood. Kosher poultry is prepared under the same guidelines. Kosher fish is any fish with fins and scales. Meat must not be served in the same meal, or even the same dish, as dairy products.

Considerations

Kosher cheese is made according to these strict guidelines. Cheese making involves a substance called rennet. Chiefly found in the stomach of young mammals such as calves that are still feeding on milk, rennet contains an enzyme that curdles milk. The curds are collected and formed into cheese. Kosher cheese must be made with rennet collected from kosher animals or from enzymes from nonanimal sources such as certain plants or microbes.

Tags: guidelines Kosher, Kosher cheese, kosher food, strict guidelines

Make Jalapeno Beef Jerky

Jalapeno beef jerky is delicious, nutritious and a good source of protein. Jalapeno beef jerky can cost a lot if purchased in a grocery store. Fortunately, it is possible to make your own homemade jalapeno beef jerky from scratch right in your own kitchen. Making homemade beef jerky will also allow you to avoid the preservatives and additives found in commercially-produced beef jerky.

Instructions

1. Prepare the meat. Put the steak into a Zip-loc bag and place it into the freezer for one hour, or until it is stiff. Use a kitchen knife to slice the meat very thin--around 1/8 inch thick. Slicing the meat slightly thicker will result in a a piece that may be too thick to bite through easily once dried. Be careful not to slice the meat too thin, or it could cause the jerky to fall apart into shreds.

2. Marinade the meat. Once all of the meat is sliced, place it all into a 1-gallon Zip-loc bag. Pour in the Worcestershire sauce, honey, soy sauce, jalapeno juice, chopped jalapeno peppers and onion powder. Shake the bag well to distribute the juices all over the meat, and place the bag into a refrigerator for four hours. The acids in the Worcstershire and soy sauces will soften the meat, and will enable the flavors of the other spices to penetrate the meat. The longer the meat is in the marinade, the more flavorful the jerky will become.

3. Preheat the oven to 150 degrees F. Remove the meat from the marinade Zip-loc bag and dab it dry with a paper towel. Lay the pieces of meat onto a cookie tray about 1/4 inch apart. Place the cookie sheet into the oven, leaving the oven door open slightly. Allow the meat to remain in the oven for two to four hours, depending on altitude and climate. Remove the jerky from the oven and place it in an open container to keep moisture from accumulating on the meat.

Tags: beef jerky, place into, four hours, Jalapeno beef, Jalapeno beef jerky, jerky from