Scalloped Potatoes

Scalloped potatoes begin with thinly sliced potatoes topped with creamy sauce, and then other ingredients can be added if desired. Variations are boundless, but the most popular is adding cheese for an au gratin style. Scalloped potatoes can easily be turned into a meat entree, used as a side dish, or created for a vegetarian main meal.

Basic Recipe

The process is simple. Slice potatoes thinly and layer them in a shallow baking dish, pour in enough milk and cream to make a sauce when the potatoes cook, and then bake at 350 degrees for 40 to 60 minutes. The sauce is created naturally because milk and cream absorb some starch from potatoes. You can experiment with different types of potatoes and see what you like best--russets, red potatoes, Yukon gold, or even purple potatoes.

Soups and Other Additions

Scalloped potatoes also are often baked with a creamy soup, such as cream of mushroom or cream of celery. For something different, try cream of chicken or broccoli. Or if you or somebody you're cooking for doesn't care for cream soups, try making scalloped potatoes with a sauce created from chicken broth, butter, and a bit of flour. Add onions, french fried onions or sour cream, to the basic recipe for a different twist.

Cheese

Au gratin potatoes are very popular, and scalloped potatoes are no exception. Shredded cheddar cheese is the most common addition. For something different, try cheddar cheese with bacon or ham. Adding different types of cheese or mixing flavors can also make flavorful scalloped potatoes, such as Parmesan and Gruyere, or a four-cheese recipe with cheddar, Parmesan, Romano, and provolone. Cheddar cheese soup is a quick way to add an au gratin flair.

Casserole

Scalloped potatoes is a great way to use meat or vegetables to make a dinner casserole. Add tuna, ham, or hamburger, or fresh or frozen vegetables to bulk up the nutrition. Leftover scalloped potatoes are great in the morning with eggs. The basic recipe can easily be turned into a potato salad by adding mayonnaise, Dijon mustard, dill and radishes, and hard-boiled eggs.

Ethnic Variations

Italian scalloped potatoes have Italian sausage, mozzarella and Parmesan cheese. A Mexican version features shredded beef, cheddar cheese, onion, garlic and chili powder, with a side of black beans. Experiment with your own favorite ethnic foods and see how well they mix with scalloped potatoes, and you'll have a basic dish with great variety.

Tags: scalloped potatoes, basic recipe, cheddar cheese, different types, easily turned

Baked Cream Cheese Appetizer Recipe

cream cheese and walnuts

Put together a baked cream cheese appetizer the next time unexpected company drops in. It only takes a few ingredients to make a delicious dish that will be appreciated by everyone. All of these recipes are based on two ingredients--cream cheese and refrigerated crescent roll dough.

Baked Cream Cheese and Walnut Appetizer

Open a can of crescent rolls and spread the dough out on a floured surface. Press the seams together to make a large rectangle of dough.

Place an 8-oz. brick of cream cheese on a plate and spread one side liberally with apricot jam. Sprinkle 1/4 cup of chopped walnuts over the jam. Place the cream cheese jam side down in the center of the crescent dough. Spread jam on the remaining side of the cream cheese and top with 1/4 cup of walnuts. Bring the sides of the dough up to cover the cream cheese and seal the seams.

Place the dough-wrapped cream cheese on a lightly greased cookie sheet. Beat an egg and brush the top of the dough with the beaten egg. Place it in a 350-degree F oven for 15 to 20 minutes or until it is golden brown.

Serve with crackers or your favorite sliced artisan bread.

Cream Cheese Wreath

Separate the triangles of dough from two cans of refrigerated crescent rolls. Lay the triangles from one can in a circle on a lightly greased baking sheet. Do not line them up perfectly; allow the edges to be pointed and uneven.

Slice an 8-oz. block of cream cheese and arrange the slices around the circle. Sprinkle the circle liberally with dill weed, then dust it with garlic salt. Top the circle with the triangles of dough from the other can of crescent rolls.

Bake the wreath for 15 to 20 minutes at 350 degrees F. It should be golden brown.

Cream Cheese Clam Puffs

Allow an 8-oz. block of cream cheese to come to room temperature. Drain a 7-oz. can of minced clams. Mix the clams and cream cheese with 1/2 tsp. of baking powder, one egg yolk, a dash of Worcestershire sauce and a sprinkle of salt and pepper.

Separate two cans of refrigerated crescent roll dough into triangles and cut the triangles in half. Spray the cups of a mini muffin tin with cooking oil. Place each triangle into one of the cups of the mini muffin tin. Fill each cup with a spoonful of the cream cheese-clam mixture.

Place into a 350-degree F oven for 15 to 20 minutes. The cream cheese mixture will puff up and become golden brown.

Tags: cream cheese, cream cheese, cream cheese, crescent rolls, golden brown

What Food Should Be Refrigerated

With the abundance of different foods now available throughout the world, it might not always be easy to determine which ones should be refrigerated. Although there isn't a definitive list available, the general answer is that just about any perishable or fresh foods should be stored in the refrigerator.

Reason for Refrigeration

Fresh foods must be refrigerated in order to prevent bacterial growth. Bacteria can cause fresh products to spoil, and this can lead to illness if the spoiled food is consumed. By storing perishable food items in cold temperatures, the unsafe bacteria is kept at bay. Bacteria will not grow as quickly in colder conditions, allowing us to save and eat foods for longer periods of time.

History

According to archaeological discoveries, people have been storing certain foods, like meat, in cold places since prehistoric times. Back then, people discovered that the spoils of the hunt would stay fresh longer when kept in a damp cave or covered with snow. In medieval times, Europeans began cooling foods by adding chemicals to water, which would cause the temperature to drop. As the world became industrialized, food storage mechanisms became more complex, and people continued to use cooling methods to prevent food from spoiling.

Types

Perishable foods that should be refrigerated include: eggs and dairy products; poultry; raw meat; vacuum-packed or deli-prepared foods; leftovers; and certain vegetables and fruits. These days, refrigerators come equipped with ample compartments meant to contain different types of food. For example, humidified, sealed crisper drawers at the bottom of a fridge are ideal for preserving fresh fruits and veggies.

Considerations

Keep in mind that hot foods can be put in the refrigerator right away or after they have cooled, with equal results. It's always best to cover these leftovers with aluminum, plastic wrapping or a lid to preserve moisture and keep out odors from other food in the fridge.

Warning

It's a good idea to periodically check the refrigerator's temperature, which should always be set at 40°F or below. Verify the correct temperature by looking at the refrigerator's built-in thermometer, or by inserting a standard thermometer and checking after an hour. In the event of a power outage, or if the fridge has been set to a temperature higher than 40°F for longer than two hours, any perishable foods inside should not be eaten.

Tags: should refrigerated

Make A Cranberry Salad

Make a Cranberry Salad

A tangy alternative to ordinary Jello or fruit salad is a cranberry salad. This recipe is a creative way to get your family to eat more fruit. Cranberry salad is low in fat and sugar, and makes a healthy snack or dessert.

Instructions

1. Chop the apples, celery and nuts into very small pieces.

2. Boil the water on the stove.

3. Dissolve the Jell-o in the boiling water.

4. Warm the cream cheese to room temperature.

5. Add the cream cheese to the jell-o and stir until dissolved.

6. Mash the cranberry sauce and add it to the Jell-o.

7. Add the pineapple, grapes, bananas, lemon juice and pineapple juice.

8. Place the mixture in the refrigerator. Another option is to add a tray of ice cubes to the mixture.

9. Let the cranberry salad set until soft.

10. Add the celery and nuts.

11. Pour the salad into a Jell-o mold.

12. Refrigerate until it is time to serve.

13. Sprinkle the marshmallows over the top of the salad when you are ready to serve it.

Tags: celery nuts, cream cheese, Make Cranberry, Make Cranberry Salad

Make Shredded Chicken Burritos

Make Shredded Chicken Burritos

This recipe is great because even if you forget to defrost the chicken it still works perfectly. Serves 4 to 6 for a main course.

Instructions

1. Put the chopped onion, salt and 2 qt. water in a gallon-size pot. Bring to a boil, and add the chicken breasts. Skim off any foam that comes to the surface.

2. Let the chicken cook for about 2 minutes, skimming. Add the bay leaves and dried herbs, and lower the heat to medium.

3. Cook for 12 minutes, and remove from heat. If you have time, let the chicken cool in the broth.

4. Remove the chicken, discarding the broth, and place on a cutting board. Using two forks, shred the meat into thin strips.

5. Heat the oil in large nonstick skillet over medium-high heat. When the oil is hot, add the peppers and onion.

6. Cook, stirring frequently, until the onion and peppers start to brown (about 6 to 8 minutes). Add the garlic, and cook for another minute.

7. Add the tequila to the pan, and cook for one minute. Add the shredded chicken, and cook until the chicken starts to get a little crispy, then remove from heat.

8. Taste the chicken mixture for seasoning, and add more salt and some pepper if necessary.

9. Heat a tortilla in the microwave for 20 seconds on high. Place the tortilla on a large plate.

10. Put 4 tbsp. chicken mixture, avocado and some salsa in a thick line on the edge of the tortilla closest to you.

11. Starting with this edge, roll it over the chicken mixture once. Fold the edges to the right and left of the chicken mixture toward each other until they are snug against the roll of chicken.

12. Continue to roll the tortilla until it becomes a tight cylinder. Repeat with remaining tortillas.

Tags: chicken mixture, about minutes, Chicken Burritos, chicken cook, from heat, Make Shredded, Make Shredded Chicken

Drink Dry Sake Cold Or At Room Temperature

A traditional sake serving set with tokkuri and o-choko.

Sake has grown in popularity in the West, due in part to the proliferation of food- and travel-related television programming that exhibits the pleasure derived from imbibing in the traditional Japanese spirit. The exposure of sake on a global basis has also led towards ambiguity regarding its proper, and ideal, serving temperature. Many establishments, particularly those in the United States, serve sake warm. There is nothing improper about drinking warm sake, but it's usually served at a tepid temperature to mask imperfections in its flavor. Chilling highlights the dry spirit's subtle nuances, such as its crisp, floral finish and smoky, grassy nose.

Instructions

Room Temperature

1. Remove the sake from refrigeration.

2. Pour the sake in a tokkuri.

3. Decant the sake and allow it to reach room temperature, approximately 30 minutes. Wipe any condensation from the tokkuri before serving.

Chilled

4. Place the sake in a wine chiller or refrigerator set to 55 degrees Fahrenheit.

5. Chill the sake for one hour.

6. Pour the sake in a tokkuri and decant it for five minutes before serving. Wipe any condensation from the tokkuri prior to serving.

Serving and Drinking

7. Grasp the tokkuri in both hands, palms facing downward. Fill each guest's o-choko with 2 oz. of sake (approximately one "shot"). Alternatively, pour the sake with one hand, but rest your free hand on the forearm of the pouring hand when serving a superior or elder. If pouring sake for a subordinate do not rest your free hand on your arm as you pour.

8. Hold your cup in both hands as the guest pours your sake. A guest traditionally serves the host sake.

9. Turn your body slightly away from any person of higher status as you lift and drink from the o-choko. Bring the o-choko to your nose and inhale.

10. Take a small sip of the sake and return the o-choko to the table. You need not inhale the sake on subsequent drinks, but you should turn away from those of higher status.

Tags: away from, before serving, both hands, condensation from, condensation from tokkuri, free hand

Make A Good Cup Of Tea

While most people simply dunk a tea bag into a cup of hot water and sip, a truly delicious cup of tea requires quality ingredients and proper preparation. To make a good cup of tea, either for pure enjoyment or as natural medicine, you will need the right supplies.

Instructions

1. Choose high-quality loose-leaf teas, as it is difficult to judge the quality or age of tea packaged in bags. Additionally, tea bags suffocate the herbs, which reduces the steep and can change the final taste of tea. Loose-leaf teas are processed with greater care and are generally fresher, providing a better flavor.

2. Pack the tea ball loosely, filling about three quarters of one half of the ball to allow for even flow of water throughout. Only make one cup of tea with each ball, replacing the loose leaves or using a separate ball for other cups of tea. If you are preparing more than once cup of tea, larger tea balls are available. However, remember to only fill one half of the ball three quarters of the way, using one to two teaspoons of loose-leaf tea for each cup of hot water.

3. Make a good cup of tea with a nice, clean kettle. Because water contains minerals, your kettle can quickly build up a hard layer of lime and other sediments. Make sure that you scrub and rinse the kettle thoroughly and often.

4. Use filtered tap water for making tea, as it has a high amount of oxygen circulating throughout, unlike bottled, distilled or previously boiled water. Bring water to a rolling boil for most teas. However, if you are making bitter tea, such as dandelion or green tea, allow the water to simmer, but not boil, as boiling water can make your tea even more bitter.

5. Pour the water directly over the tea ball and then cover the mug with a saucer or the tea kettle with the lid to allow your tea to steep. For a general pleasure cup of tea, steeping three to five minutes is usually good. To make medicinal tea, steep for 10 to 15 minutes. Remove the tea ball before serving.

6. Wait to add sweetener or milk until your tea is fully steeped and you have removed the ball. While white sugar is the most common sweetener for tea, you can make an especially good cup by using raw honey or raw sugar instead of the more processed and chemical laden alternatives. When adding milk, make sure that it has warmed to room temperature to prevent scalding when pouring it into the hot tea.

Tags: half ball, sure that, three quarters

Semolina Flour Substitutes

Semolina is the best flour to use for pasta.

Semolina flour is traditionally used for pasta-making because it holds its shape through drying and cooking, and maintains a good texture. Semolina is also used to make couscous. Because it is ground from durum wheat, which is the hardest kind of wheat, semolina stands up to the drying and cooking processes better than substitutes. When substituting other grains for semolina flour, experiment with quantities to get the desired results.

Kamut Flour

Kamut, a grain originating in ancient Egypt, has a much higher nutritional value than regular wheat. Kamut flour is ground from a nutritious spring wheat. In addition, it is tolerated quite well by most people who have been diagnosed with a gluten allergy.

Spelt Flour

Spelt flour, like Kamut flour, can be tolerated fairly easily by people with wheat or gluten allergies. Spelt is a grain related to wheat; it contains less gluten than wheat, but is not actually free of gluten.

All-Purpose Flour

All-purpose flour is usually ground from a softer wheat than semolina and can be substituted for semolina flour. However, it is not nearly as good for making pasta. Pasta made from all-purpose flour should be cooked in lots of water and served while hot to avoid a mushy dish.

Rice Flour

Rice flour can be substituted for semolina flour in pasta making or baking. This can be a good substitute for people who have gluten allergies. However, the pasta made from rice flour has a distinct rice flavor.

Amaranth Flour

Amaranth is an ancient grain that was a staple food of the Aztec people in the days before the Spanish invasion in the 1500s. A non-cereal grain, amaranth is gluten-free and ground for use in baking and pasta making. It contains high levels of calcium and magnesium. Whole grains of amaranth can also be cooked and substituted for a rice side dish.

Quinoa Flour

Quinoa, an ancient grain originating more than 5,000 years ago in the Andes Mountains of South America, is regarded as a sacred staple for the indigenous people in the region. It was even grown to feed the Incan armies. It is related to amaranth, and has the highest protein content of all the grains. It is also ground and substituted for semolina flour in recipes for pasta and other starch substitutes.

Garbanzo Flour

Garbanzo beans, or chickpeas, are a popular substitute for semolina, especially if the reason for the substitution is a gluten allergy. Garbanzo flour is also labeled as gram flour.

Tags: ground from, substituted semolina, substituted semolina flour, ancient grain, drying cooking

Stuff An Olive With Garlic

While olives have always been a treat to eat, recently they have gotten a whole new makeover. No longer just pitted and stuffed with pimento, they are stuffed with all kinds of foods. And if you've ever had a garlic stuffed olive in your martini, you know how good it can be. Follow this recipe to enjoy this treat.

Instructions

1. Purchase the biggest jar you can find of unpitted, large green Spanish olives. It will save you money and the larger size will make them easier to stuff.

2. Pit your olives. Place each olive between the olive pitter and squeeze. The pit will pop right out.

3. Peel the skin from the garlic cloves. Then slice the cloves into strips small enough to fit into your olives. Depending on the size of your olives, sometimes the entire clove will fit.

4. Stuff the garlic into the holes left in the olive by the pitter. The garlic should slide in with little effort.

5. Store the stuffed olives in the olive jar, so they can marinate in the olive juices. The olives will keep for 2 months.

Tags: your olives, olive pitter, olives will, stuffed with

Cook Kamut Kernels

Cooking kamut is similar to cooking rice, except it takes longer. Kamut can be found at many health food stores. It's valued for its high vitamin E, zinc, magnesium, phosphorus, thiamin and protein, which, according to Chef in You, has 30 percent more protein than wheat. Kamut is a grain with a rich buttery flavor. The grain can be mixed with rice, cilantro, garlic, red pepper, black beans and tamari. Try mixing it with feta cheese, olive oil, cilantro, parsley and artichoke hearts for a salad.

Instructions

1. Soak the kamut overnight.

2. Drain the kamut, and add a cup of water to each cup of kamut.

3. Bring the ingredients to a boil. Add a pinch of salt. Lower the temperature to a simmer.

4. Cover and let simmer for 40 to 45 minutes, or until desired tenderness.

Steamer

5. Place 1 cup of kamut for every 1.5 cups of water in a steamer.

6. Put the lid on and set the timer to 1 hour.

7. Be careful when you take the lid off, because steam might burn you.

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Make Spatzle

Spatzle, or spaetzle, is a traditional German-style pasta. While the basic ingredients remain the same, there are many ways to change the taste of spatzle. No matter what flavor you make, the cooking process remains the same. The finished spatzle remains a perfect complement to any German meal such as sauerbraten or Wiener schnitzel.

Instructions

1. Measure the dry ingredients in a mixing bowl. Make a well in the center. Stir in the eggs and 1/2 cup water.

2. Work the mixture together until a stiff dough forms. You may need to mix with your hands. Also, you may need to add a little bit more water. At this point you may add other ingredients such as spinach or ham.

3. Knead the mixture until the dough comes away from the sides of the bowl. Let the dough rest for 30 minutes in a warm spot.

4. Roll the dough on a breadboard. You may need to add flour to keep the spatzle from sticking. If it's too stiff, add a bit more water. Roll the spatzle until it's about 1/8 inch thick.

5. Boil water in a cooking pot. Add a pinch of salt.

6. Cut the spatzle into thin strips. Transfer the strips to a plate. Drop the strips into the rapidly boiling water.

7. Watch for the spatzle to rise to the water's surface. This should take about 5 minutes. Remove the spatzle from the water. Serve the spatzle plain, or you can make whatever sauce you like. Common sauces are mushrooms and butter, beef gravy and cheese sauce.

Tags: more water, spatzle from

Hard Boiled Egg

About Hard Boiled Egg

Hard boiled eggs can be made into a number of tasty treats. They can be eaten on their own, made into deviled eggs, sliced up and put on salads and made into egg salad for sandwiches. To hard boil an egg you need to put your eggs into a pan with cold water and bring the contents of the pan to a boil for at least 15 minutes, otherwise you'll get soft boiled eggs, something else entirely. When removed from the water and with the shell peeled away, the egg will be solid.

History

The hard boiled egg has played a significant role in history, as it is associated with one of America's holidays, Easter. While Easter has come to be a Christian holiday and is the day that Christ was supposed to have risen from the dead, this was not always its significance. Farther into the past, Easter was actually called Eostara, which was a pagan holiday that celebrated the Teutonic goddess Eostre. Her symbols were bunnies and eggs, which symbolized fertility. This is where we get the idea of eggs and bunnies at Easter. The idea of hard-boiling and decorating eggs, and having Easter baskets, came over to America from Germany, where the practice still flourished at the time of mass German immigration to the States in the 19th century.

Function

Eggs in general, including hard boiled eggs, provide a lot to humans nutritionally, and because they are available year round, they are one of the more perfect foods available to us. One whole boiled egg provides tryptophan, selenium, iodine, vitamin B2, protein, molybdenum, vitamin B12, phosphorus, vitamin B5 and vitamin D. Eggs also provide choline, a necessary ingredient for good health because it is needed to keep folic acid levels from decreasing. In addition, choline is part of a necessary neurotransmiter called acetylcholine that carries messages to and from the nerves.

Misconceptions

Not very long ago it was thought that eggs, including hard boiled eggs, were bad for you because of the cholesterol in them, and many people quit eating them as a result. However, studies have shown that most of the cholesterol in eggs does not enter the bloodstream, and as such makes them a healthy food to eat.

Benefits

Eating hard boiled eggs definitely provides health benefits in that eggs provide choline. Choline is part of two molecules called phosphatidylcholine and sphingomyelin, of which there are a lot in the brain. In fact, they account for a high percentage of your brain's total mass. Because of this, choline is essential for good brain function and health. Eggs can also promote healthy weight loss. According to one randomized controlled trial, the group that ate eggs for breakfast as opposed to bagels lost twice the amount of weight as the non-egg eaters did.

Warning

One thing to keep in mind with hard boiled eggs are that they will only keep in the refrigerator for about five to seven days, so it is not safe to eat them after that. Another is that you don't want to hard-boil an egg in the microwave, unless you want it to explode. Finally, eggs that have been in your refrigerator for a while without being consumed may be difficult to peel when you hard-boil them.

Tags: boiled eggs, hard boiled eggs, hard boiled, made into, that eggs, Eggs also, eggs provide

Cranberry Juice Uses

Cranberry juice has a tart flavor.

The cranberry is a small red berry that grows on an evergreen vine. It is a sour tasting berry, rich in vitamin C and used to make juice, sauce and jelly. While whole cranberries and cranberry sauce are available primarily during winter, cranberry juice is available year-round.

Prevention

Drinking cranberry juice will help prevent urinary tract infections, yet it is not a treatment for the condition. At one time, scientists believed cranberry juice made the urine acidic, thus killing the bacteria. According to the University of Maryland Medical Center, recent studies show that cranberries prevent bacteria from affixing to the walls of the urinary tract. This makes cranberry juice a suitable prevention, yet not a cure for urinary tract infections.

Beverage

The most obvious use for cranberry juice is as a juice beverage, to drink in the morning instead of orange or grapefruit juice. Cranberry juice has a natural tart flavor, which is why manufacturers often blend the juice with other sweeter juices, such as apple juice or grape juice. When buying cranberry juice in the grocery store, it is also available as a fruit cocktail, such as cranberry-apple or cranberry-grape blend.

Mixer

Cranberry juice is used as a bar mixer. The Cape Cod is cranberry juice with a shot of vodka. The Cape Codder is virtually the same thing, yet includes a lime wedge. The Cosmopolitan is a cocktail made of vodka, triple sec, lime juice, and cranberry juice. Bay Breeze is a combination of pineapple juice and cranberry juice, mixed with vodka. Cranberry juice is an ingredient in some non-alcoholic cocktails, such as the Beach Blanket Bingo, which includes cranberry juice, grape juice and club soda. There are dozens of other cocktail recipes, which call for cranberry juice as an ingredient.

Recipes

Turkey and cranberry sauce is a traditional food pairing for Thanksgiving. The flavors of turkey and cranberries meld together when cranberry juice is an ingredient in a turkey marinade recipe. Turkey is not the only meat enhanced by the flavor of cranberry juice. A port-marinated tenderloin recipe, from "Cooking Light" includes cranberry juice cocktail as a central ingredient. When barbecuing or smoking meat, cranberry juice can be used to baste the meat.

Tags: cranberry juice, cranberry juice, juice ingredient, urinary tract, cranberry juice, cranberry juice, cranberry sauce

Why Chocolate Makes You Happy

History of Chocolate

Eating chocolate has long been said to improve any sorrow-filled situation. Discovered in both Central and South America, the cacao tree made its presence known to Christopher Columbus in 1502. Columbus' brother Ferdinand described the rare cacao beans as almonds. Columbus reportedly brought the beans back with him to Spain, where they were overlooked by Spanish royalty until Cortez returned some twenty years later with the same beans after his voyage to the Americas.

Chemical Properties of Chocolate

Chocolate contains a caffeine-like stimulant called theobromine, as well as a compound called anandamide that can produce similar (though much less profound) results to marijuana, as the compound binds with the same receptors as marijuana's psychoactive units. According to a study performed by the Neurosciences Institute in San Diego, these particles may cause those hard-to-place feelings of happiness and contentment. Anandamide is also naturally found in the brain. Other chemicals may stop the breakdown of anandamide, producing a longer feeling of joy after eating a bit of chocolate.

Another chemical present in chocolate, phenylethylamine, may produce similar emotions after consumption; this stimulant helps heighten activity found in the brain's chemicals.

Studies on Chocolate's Effects

Many research studies have proven that eating chocolate can be beneficial for most people. Dr. Norman K. Hollenberg of Harvard Medical School looked at the relationship between chocolate consumption and nitric oxide production. Those who consumed a certain cocoa with more antioxidant properties than another type of cocoa experienced an increase in nitric oxide activity; nitric oxide helps provide maintenance of blood pressure.

Another study, produced by Kevin Chan, M.D., M.P.H. of Toronto Ontario, was given the name "Chocolate Happiness Undergoing More Pleasantness" or CHUMP. Participants were separated into three groups: some ate milk chocolate, some ate dark chocolate, and some maintained a normal consumption of chocolate--in other words, were given no chocolate during the study. Though the study was riddled with problems, Chan concluded that results showed that the groups who were in either of the two chocolate groups were more likely to be happy than the group who did not consume chocolate.

Tags: nitric oxide, chocolate some, eating chocolate, found brain, groups were, produce similar, with same

Preserve An Open Bottle Of Wine

If you find yourself unable to finish a bottle of wine in one go for whatever reason-pregnant, heavily medicated, and/or narcoleptic-follow these steps to preserve the quality of the wine from day to day.

Instructions

1. Keep the cork. You can purchase plastic bottle stoppers, but this is totally unnecessary. If the cork kept the wine well maintained before you opened the bottle, it will do the same after you open the bottle. The cool thing about cork is that it is highly elastic. The tiny hole that you made with the wine key is going to be inconsequential as the cork has already expanded to fill the voids (unless you broke the cork).

2. Buy a spray preserver or vacuum pump. Either of these items protects the wine in the bottle from the air in the bottle. As you know, wine essentially turns into vinegar as it comes into contact with oxygen. And this happens fairly quickly. Cut open an apple and leave it there for an hour. The white flesh will turn brown. This organic reaction happens with the grapes in your wine as well. It is a positive thing for many wines for a short period. That's one of the reasons why you decant wine or pour wine into a glass and let it chill out for 20 minutes. The wine in your glass is constantly changing. The oxygen softens the tannins (chewy, aggressive structure of wines) and helps the wine "open up" to allow some of the softer flavors to come out. However, to keep your wine from turning to vinegar overnight, remove the air from the bottle. The vacuum pump sucks the air out while the spray forces some of the air out and leaves a blanket of inert gases to coddle your bottle of joy during the night. Buy the spray at any wine retailer.

3. Stand the bottle up in a cool dark setting. Counter tops are generally too warm, especially if you crank the heat up to replicate tropical climates like I do. The fridge is fine; just don't freeze your wine-55 degrees is ideal.

4. Revisit the wine within a day or two. Don't let this precious gem sit all alone on a shelf next to such common items such as milk or wine's impish cousin, juice. Drink it within a week's time at most.

Tags: bottle cool, from bottle, vacuum pump, wine from, wine well, your wine

Cook With Ricotta Cheese

Ricotta is an Italian whey cheese made from sheep's or cow's milk. It is a fresh cheese characterized by a creamy white appearance with small curds and a sweet taste. Because of its mild flavor, ricotta is versatile and is used in Italian cuisine for both sweet and savory dishes. Ricotta absorbs spices well, develops a silky, rich texture when baked and compliments acidic fruits and sauces. Enjoy this delicious cheese as a filling for a variety of pasta dishes.

Instructions

1. Beat ricotta and egg in a large mixing bowl until smooth and creamy. Add the minced garlic, fresh herbs and Parmesan to the bowl. Stir until thoroughly combined. Season with a dash of salt and pepper.

2. Spoon ricotta filling into cooked shells, manicotti or ravioli. Or, alternately, fill a pastry bag with ricotta mixture and squeeze filling into pasta. If making lasagna, spread ricotta mixture evenly in alternating layers with sauce and noodles.

3. Carefully place filled manicotti, shells or ravioli into a prepared pan with a large spoon or spatula. Pour spaghetti sauce on top, and then sprinkle with grated mozzarella cheese. Bake at 350 degrees, until bubbling.

Tags: filling into, ricotta mixture

Use Horlicks

Horlicks is a malt powder used in drinks, and is popular in Britain, Jamaica and Asia.

Instructions

Use Horlicks

1. Horlicks is a malted grain powder, similar to other powders used to make malted milk. It can be used in a variety of ways. In Britain it is commonly used as a pre-bed drink with milk, to promote sleep. In India, it is seen as a nutritious milk supplement, providing caloric and nutritional supplements to a primary food source. In Asia it is often seen as an ingredient to add to teas and coffees for a rich result similar to latte and chai.

2. Obtain a jar of Horlicks Powder. In Britain, India, Jamaica, and Asia this may be as easy as a trip to the grocery store. In other countries it may be necessary to visit a food importer or a specialist in British food products. Next, read the instructions on the Horlicks jar. This will provide a useful overview of some of the measurements and liquid bases you can use.

3. Heat the liquid of your choice. Milk is the most common base liquid, but Horlicks can also be used in skim milk, with water or with coffee and teas. Horlicks dissolves best in a warm liquid, though it can be used in a range of cold preparations.

4. Add Horlicks to warm liquid and stir. Use between 2-3 tbsp. of Horlicks powder to a cup and a half of liquid. You may adjust amounts to personal taste.

5. To use Horlicks in cold drinks, use a similar ratio of liquid to Horlicks powder. A blender can be useful for these preparations, as the Horlicks dissolves a bit less easily into cold liquids than into hot. Common uses are in milk shakes, where two scoops of ice cream, two cups of milk and four tbsp. of Horlicks blended just until smooth will make a very nice shake. Smoothies made with Horlicks and a sweet fruit juice, milk, banana, and either ice or ice cream are also popular.

Tags: Horlicks dissolves, Horlicks powder, Jamaica Asia, liquid Horlicks, preparations Horlicks, tbsp Horlicks, warm liquid

Flavoring To Roasted Edamame

Give your plain edamame an extra kick.

Edamame is a style of preparing soybeans, often seen as an appetizer at Japanese restaurants. Edamame is most often served simply -- boiled in salted water and eaten fresh. However, roasted edamame is a crunchy, crispy alternative for this healthy snack. Roasting edamame also provides an opportunity to infuse the beans with flavor. You can incorporate just about any of your favorite spice combinations into roasted edamame for a satisfying appetizer, side dish or snack.

Instructions

1. Thaw your frozen edamame for about 1 hour in a strainer over a bowl. The bowl will catch all the melting liquid, and thawing the edamame first cuts down on cooking time. Pat the edamame dry with paper towels. Remove as much moisture from the edamame as you can.

2. In a large bowl, whisk together 2 tsp. extra virgin olive oil or sesame oil, 1 tsp. coarse salt and 1/2 tsp. fresh-cracked black pepper. Add 1/4 to 1/2 tsp. of any dried spices or seasonings you enjoy. Chili powder, onion powder, garlic powder, ground cumin, smoked paprika or curry powder all make excellent additions. Try adding 1 tsp. soy sauce, lime juice or rice vinegar for an extra kick.

3. Add the edamame to the bowl and toss until they are sufficiently coated in the spice mixture. Spread the edamame onto a baking dish or sheet pan. Roast in an oven preheated to 375 F for about 30 minutes. Flip and stir the edamame every 10 minutes or so. When they begin to crisp, turn brown, or become puffy, remove them from the oven. Serve the edamame warm immediately, or cooled in a few hours.

Tags: extra kick, roasted edamame

Prepare A Cured Country Ham

Cured country ham is a popular main course for holiday dinners.

Country hams are a wonderful treat, and are often served at holiday meals for Christmas or Easter. Country cured hams are brined in a salt water solution, and often smoked to cure them. While these hams can be salty and dry, they make a wonderfully delicious dish when you take the time to prepare them the right way. Follow the tips below to prepare and cook a delicious baked ham with cranberry glaze.

Instructions

1. Cured hams are very salty and require soaking.

Remove the salt on your ham by soaking it for two days. You'll want to keep the ham cold, but not as cold as your fridge. Use a cooler with water around 40 degrees F - any warmer can cause more bacterial growth, and change the water every eight to-10 hours. Be sure to scrape off any mold that may have gotten on the ham during the brining period prior to soaking. If your ham is already cooked, you may skip this step.

2. Use a meat thermometer to tell you when ham reaches 140 degrees F.

Preheat oven to 350 degrees F. Rub the ham with freshly ground pepper and ground coriander. Place the ham on a large roasting pan and add 3 cups of the cider and cinnamon sticks to the pan. Roast for 5 to 6 hours, until the ham reaches an internal temperature of 140 degrees F. Remove the ham from the oven and transfer it to a large platter. Lay a sheet of aluminum foil lightly over the ham to keep it warm. Pour pan juices through a mesh strainer into a liquid measuring cup. Return the ham to the oven and increase the oven temperature to 400 degrees F.

3. Use good quality cider for the best tasting glaze.

Skim the fat from the strained pan juices and add additional cider, if necessary, to make 2 1/2 cups of liquid. Pour into a large saucepan and add dried cranberries. Place over medium high heat on the stove and bring to a simmer. Simmer 10 to 15 minutes until the dried cranberries rehydrate and liquid becomes syrupy, like a glaze.

4. Brush the ham with a 1/2 cup glaze. Return to the oven and roast 30 to 60 minutes longer, until the pork reaches an internal temperature of 150 degrees F. Remove from oven, cover with foil, and let stand 15 minutes before carving.

5. Stir half of the thyme and parsley into the cranberry glaze. Place the pork on a platter, and spoon some of the glaze over the pork. Top with the rest of the thyme and parsley. Recipe serves eight, with ample leftovers.

Tags: temperature degrees, cranberry glaze, degrees Remove, degrees Remove from, dried cranberries

Make Beef With Broccoli Stirfry

This is a quick and tasty way to make a Chinese-inspired meal. The recipe serves four.

Instructions

1. Stir the cornstarch, rice wine, and soy sauce in a large bowl. Add the meat to the mixture and stir to coat it.

2. Let the meat marinate for 30 minutes.

3. Prepare the rest of your ingredients as the meat marinates. You'll want to have everything ready before you start to cook.

4. Heat the oil over medium heat in a wok or large skillet, then add the ginger, salt and garlic.

5. Cook, while stirring, until the garlic is golden but not brown. Increase the heat to medium-high and add the beef with the marinade.

6. Stir-fry the beef for about 4 minutes. Add the broccoli to the pan and stir-fry for about 2 minutes.

7. Add the broth to the pan and allow it to boil. Cover the pan, lower the heat to medium, and cook for 4 minutes or until the broccoli is tender.

8. Check the consistency of the sauce. If it's too thin, mix 1 tsp. cornstarch with 2 tsp. water and add it a little at a time to the sauce.

9. Stir and allow at least 45 seconds for the sauce to thicken. If the sauce needs more thickening, repeat the process.

10. Serve over steamed or fried rice, garnished with sesame seeds and green onions.

Tags: about minutes

Do A Chili Cookoff

Versatile chili is the perfect candidate for a cook-off.

With its many variations, chili is an ideal choice for competitions. No two cooks prepare their chili the same way, and every cook has her own version of the "best" chili with its own special ingredients. A chili cook-off can determine just who deserves those bragging rights for The Best Chili.

Instructions

Preparing for the Cook-Off

1. Determine the scope of the event. An informal cook-off between family and friends at a home is the simplest gathering. Expand the number of participants and spectators and create a fun fundraiser for an organization or a charity. For larger events, establish an entry or spectator fee, if any, and the amount.

2. Specify categories for judging. Options might include red chili, white chili, mild or hot, vegetarian or con carne, most creative ingredients, presentation and best tasting.

3. Select criteria for judging. These might include flavor, heat, consistency, aroma and presentation.

4. Decide on and purchase prizes for the high scores. The awards might be trophies, ribbons or medals, cash, gift certificates or merely bragging rights.

5. Research venues or outdoor locations for large-scale contests. Multiple electrical outlets will be necessary to either cook or warm the chili. The space must be large enough to accommodate contestants, judges and spectators.

6. Consult the local municipality and determine whether permits are required for large contests.

7. Schedule a date and reserve the venue. Consider conflicting events and participant availability. While working on timing, also chart the program timetable, from opening to tasting to judging to the awards ceremony.

8. Send out invitations or advertise for participating cooks. If advertising, screen applications and get references. It is food, after all.

9. Advertise to the public or within your organization, if that's the chosen route.

10. Find judges of different ages and backgrounds, if possible, or for a small party, have the group judge the entries. Inquire whether any have food allergies.

11. Appoint someone to tally the judges' votes.

On the Day of the Cookoff

12. Require that contestants post notices if any common food allergens are used, such as dairy, peanuts, nuts, eggs, fish, soy or wheat.

13. Assign each entry a random number to allow for anonymity during the judging process. Keep track of these numbers.

14. Provide each judge with a different spoon for each entry. Place palate cleansers such as corn chips, tortillas, tortilla chips or crackers at the judges' table.

15. After the judging is complete, have the appointed auditor tally the votes.

16. Announce the winners and award the prizes.

17.Get recipes!

Tags: bragging rights, each entry, might include

The History Of The Popsicle

The History of the Popsicle

A child's curiosity in the early 20th century marked the beginning of a popular frozen dessert. The Popsicle, a sweet treat that comes in a variety of flavors, began with an experiment on a frigid night. Several years later, it was marketed and has since been a staple in household freezers throughout the world.

The Inventor

In 1905, an 11-year-old child named Frank Epperson came up with a concoction that would serve as the ingredients for the eventual Popsicle. He mixed soda water powder with water and left the mixture outside overnight. He kept the stirring stick in the mixture. That night, temperatures dropped below freezing. When he awoke the next morning, Epperson had a stick of frozen soda water, and he shared his discovery with friends at school.

Business Started

Eighteen years after his initial discovery, Epperson decided to start a business. He began selling Epsicles in seven fruit flavors at an amusement park in Almeda, California, in 1923. Epsicle ice pops were marketed as frozen drinks on a stick. Realizing the potential of his business and the product, Epperson applied for and received a patent for his product in 1924.

Name Change and Sale

Epperson decided to take his name out of his invention in 1924, rebranding the Epsicle as the Popsicle. At the time of the announcement, Epperson said he did so at the insistence of his children, who liked the Popsicle name better. After just two years at the helm of the operation, Epperson decided to sell the Popsicle rights in 1925 to the New York-based Joe Lowe Company. According to published reports, Epperson had earned royalties on the more than 60 million Popsicles that had been sold by 1928.

Mascot Introduced

The Popsicle brand resonated with children--and for reasons beyond the sweet taste. In 1939, a company mascot named Popsicle Pete was introduced on the popular radio program "Buck Rogers in the 25th Century." Popsicle Pete would prompt children to enter contests by sending in packaging from Popsicle products. Popsicle Pete appeared in company promotions for more than a half century. In 1995, the mascot made a final appearance and faded into history.

The Popsicle Today

Today, the Popsicle name is owned by the Good Humor Ice Cream Co., based in Englewood Cliffs, New Jersey. Good Humor is a division of the Unilever soap company from the United Kingdom. Since the initial introduction, Popsicles come in a far wider variety of flavors. In 2006, several changes were made to the brand. The original ingredients were replaced with all-natural flavors. In keeping with the times, Good Humor also has introduced sugar-free, fat-free and vitamin-infused varieties of Popsicles.

Tags: Epperson decided, Good Humor, Popsicle Pete, more than, Popsicle name, soda water