Make Excellent Tortillas From Scratch

Serve a Mexican food feast with ingredients stuffed in fresh corn and flour tortillas.

Start any authentic Latin American meal with homemade tortillas for a flavor unsurpassed by any commercial tortilla. While Latin American countries typically serve corn tortillas rather than the flour variety, flour tortillas have found their place in Americans' kitchens. However, different dishes call for the flavor or texture of a particular tortilla. For instance, you can take corn tortillas and deep-fry them into taco shells, tostada shells or tortilla chips. On the other hand, flour tortillas -- filled and folded -- are typically used for stuffed burritos, quesadillas and soft tacos.

Instructions

Corn Tortillas

1. Mix 2 cups of masa harina and 1/4 tsp. of fine salt in a medium bowl with your hands. Pour in 1 1/4 cups of warm water and knead the ingredients.

2. Form a ball of dough that is smooth and soft; it should not be sticky. Add more water, 1 tsp. at a time, if the dough is too dry or additional masa harina by the teaspoon if the dough is too moist.

3. Wet a kitchen towel with warm water and squeeze out the excess. Cover the bowl containing the ball of dough with the damp kitchen towel. Place the bowl in a draft-free spot, such as in the microwave or cool oven, and allow it to rest for at least 30 minutes or up to two hours.

4. Cover the flat surfaces of a tortilla press with plastic wrap. Divide the ball of dough in two equal portions; divide the two portions in half; and divide the four pieces into four equal pieces so you have 16 equal size pieces of dough. Roll each piece of dough into a firm ball.

5. Heat a comal on medium-high heat on a stove burner. Alternatively, use a cast iron frying pan if you do not have a comal.

6. Press a ball of dough in the tortilla press. Alternatively, cut the zipper seal off a 1-gallon-size plastic bag. Place the ball inside the bag, and roll over it with a rolling pin until it is 1/8-inch in thickness.

7. Transfer the flatten dough to the comal. Toast each side for 30 seconds or until the tortilla fluffs up. Place the cooked tortilla in a tortilla warmer. Alternatively, wrap the tortilla in a kitchen towel.

8. Continue pressing and cooking the remaining corn tortillas. Serve while warm.

Flour Tortillas

9. Pour 2 cups of all-purpose flour and 1/8 tsp. of baking powder in a large bowl. Blend the ingredients with your hands.

10. Add 1/3 cup of lard; replace the lard with vegetable shortening, if desired. Knead the mixture until you have a crumbly texture.

11. Mix 1 tsp. of salt into 1/3 cup of warm water so the salt dissolves. Pour the water into the dry ingredients. Mix the ingredients until they form a soft ball. Add water, 1 tbsp. at a time if the dough does not form a ball, or add more flour, by the tablespoon, if the ball is too sticky until you achieve the desired consistency.

12. Divide the ball into 12 to 16 equal size balls, depending on the size of your desired tortillas; 12 balls will make tortillas approximately 10 inches in diameter, while 16 balls make tortillas that are approximately 8 inches.

13. Cover a tortilla press with plastic wrap. Heat a comal over medium-high heat on the stovetop.

14. Press each dough ball to form tortillas. Cook each tortilla on the comal for one to two minutes on each side; the final product should be puffy and lightly browned in spots.

15. Store the warm tortillas in a tortilla warmer.

Tags: ball dough, flour tortillas, kitchen towel, tortilla press, warm water, approximately inches, corn tortillas

Chicken & Balsamic Salad

Enjoy a wholesome meal with this easy chicken and balsamic salad.

This quick and easy chicken and balsamic salad makes for a hearty and nutritious meal. It is a low calorie, tasty salad that is ideal even if you are on a diet. The balsamic vinegar dressing lends a piquancy that enhances the flavor of the chicken, minus the fat and salt.

Instructions

1. Cut each chicken breast into 3-inch cubes and set aside.

2. Finely chop the garlic and thyme and place in a bowl. Add 2 tbsp. of olive oil and mix. Dip the chicken cubes in this mixture and coat thoroughly.

3. Heat olive oil in a large, non-stick frying pan over medium heat. Add the chicken and cook on both sides for 10 minutes or until golden brown.

4. In a large bowl, combine the cooked chicken with salad vegetables. Mix finely chopped baby spinach, onion and cherry tomatoes with the chicken.

5. Prepare the salad dressing. Mix 1/4 cup olive oil, balsamic vinegar, sugar and cinnamon in a small bowl. Pour this dressing over the chicken and vegetables. Gently toss the salad and serve immediately.

Tags: balsamic vinegar, chicken balsamic, easy chicken, easy chicken balsamic

Problems With Pistachios

Pistachios are picked only after the shell has split.

Pistachios are a nut that grows on trees. At maturity, the nut's shell is partially cracked, and the consumer cracks it the rest of the way before eating. Some problems can arise with pistachios in the growing and processing procedures, but, for the most part, eating pistachios presents no danger or problems. They provide valuable natural fats and are good for you, in moderation.

Processing

In March 2009, the U.S. Food and Drug Administration recalled many pistachios after it found salmonella contamination in the product. According to the production manager at pistachio producer Setton International Foods, when the nuts were sent to Kraft, the distributor, they were likely contaminated by nuts that had not yet been cooked. This cross-contamination is what most likely caused the scare.

Pistachio Disorders

Pistachios have physiological disorders that affect the way that they look. They may grow too small or may be shrunken. Rancidification is a problem that involves the shells becoming stained. The nuts are not picked until the shell splits, so if this takes too long, the fruit can go bad. Sometimes the shells develop without any nuts, due to unsuccessful fertilization.

Insect Diseases

Insects cause diseases on both the exterior and interior of the nut. The exterior can experience discolorations, but the nut will be safe. However, if insects are able to get through the shell, the nut will become diseased. The insect that causes the biggest problem to pistachios is the navel orangeworm. They cause a problem when the nuts are on the tree, not when they are being stored. Some of these diseases can be transferred to other nuts and parts of the tree, which is of great concern to nut producers.

Fungal Diseases

Fungal diseases are spread by insect infestation and infection, but they may also be exacerbated by storage issues. When insects feed on young nuts, which are particularly susceptible, the infestation may not be caught until the nut is mature. Storing pistachios in a clean, dry area will ensure that they do not develop a fungal disease as a result of storage.

Tags: that they, when nuts

Balsamic Vinegar Health Benefits

Aceto balsamico tradizionale, better known as balsamic vinegar, originated over a thousand years ago in Emilia-Romagna, a region in Northern Italy. Authentic balsamic vinegar requires a lengthy aging process. The precious potion was unavailable to the mass market until the 1980s when makers developed a quicker method of producing it. Once an expensive gourmet treat, balsamic vinegar is now an affordable condiment sold at most grocery stores.

Like other vinegars, the balsamic variety is not only tasty, but provides many health and medicinal benefits.

History of Vinegar

Evidence suggests that the Babylonians were the first to make vinegar from fruits in 5,000 BC. Ancient civilizations in China and Egypt used vinegar as a preservative as well as a flavoring. Greeks used cider vinegar to treat respiratory illnesses. The Bible mentions its use as a medicinal tonic. Through the ages, other cultures prized vinegar for its astringent and disinfectant properties. Today, vinegar is commonly used in cooking as a preservative and as seasoning. Many people still use vinegar as a natural household cleanser, beauty aid and health enhancer.

The Process of Making Balsamic Vinegar

Rich, brown balsamic vinegar comes from grapes harvested late in the season. After crushing the grapes, the juice, or "must," is simmered slowly over an open fire. The cooking process evaporates most of the water from the juice, leaving a thick, sweet syrup that is poured into a keg or barrel. Airborne yeasts entering vents in the containers begin the natural process of fermentation, which transforms sugar into alcohol. Bacteria acting on the alcohol turns it into acetic acid. The liquid is poured into smaller wooden containers where it ages for a minimum of 12 years to become balsamic vinegar.

Nutritional Benefits of Balsamic Vinegar

Balsamic vinegar retains many of the nutritional benefits of the grapes from which it is made. Rich in minerals, balsamic vinegar contains 7 percent of the recommended daily requirement of calcium, 10 percent iron, 8 percent magnesium, 5 percent phosphorus, 8 percent potassium and 17 percent manganese. Balsamic vinegar is also good for the heart and circulatory system--it is low in sodium, very low in saturated fat and has no cholesterol. Balsamic vinegar contains polyphenols, which are known anti-cancer agents.

Other Health Benefits of Vinegar

Vinegar is a natural disinfectant. It is one of the few agents that will kill toxic mold. Vinegar also kills bacteria and other germs; it helps to restore the natural "ph," or acidity, of the human body. Vinegar has been used to treat digestive problems and to reduce acne. Vinegar is commonly used as a vaginal douche and a restorative hair product.

Considerations

Balsamic vinegar is a flavorful and healthy complement to salads and vegetables. The majority of the 224 calories in a typical serving of balsamic vinegar comes from sugars. This should be taken into consideration when planning meals for diabetics.

Tags: balsamic vinegar, Balsamic vinegar, balsamic vinegar, balsamic vinegar comes, comes from

Make Brine

Brine your turkey for a juicier, more flavorful feast.

One way to avoid overcooking meat and seafood is brining, or soaking lean meats or seafood in a solution of salt, sugar and water prior to cooking to make for a smoother texture and juicier flavor. As the meat soaks in the solution, it slowly takes on the flavors of the seasoning and becomes covered in a sticky coating. Once the meat is heated and cooked, the sticky coating turns into a jelly-like barrier, trapping in the meat's moisture. A wide array of brine formulas exist, but you can use a standard, all-purpose brine for most things.

Instructions

1. Choose the meat you would like to brine. The best options are ones that are lean and have a mild flavor, such as pork, poultry and turkey. Shrimp is also a good candidate.

2. Mix together cold water, sugar and salt in a brining container. For every pound of meat, use 1 qt. of cold water and a bit of either apple cider or orange juice, 1/2 cup of sugar, and 1/2 cup Diamond Crystal kosher salt. Kosher salt measurements vary depending on the brand you use.

3. Stir mixture together until sugar and salt dissolve.

4. Add extra ingredients for flavor. Some examples are dried herbs and spices like sage, basil, rosemary, cinnamon and cloves, citrus slices, black peppercorns and garlic cloves.

5. Place meat or seafood in brining container and submerge in the solution. If you are using a large brining container, be sure that the meat is fully submerged in the brine by weighing it down with a heavy plate or bowl.

6. Refrigerate. If the brining container you are using is too large to fit in a refrigerator, cover the meat with ice packs. For every pound of meat you are brining, refrigerate for 1 hour before roasting.

Tags: brining container, cold water, every pound, every pound meat, meat seafood, meat seafood brining

Cold Remedies With Mustard

The mustard plant can relieve several cold symptoms.

The mustard plant comes in three varieties -- black mustard, white mustard and leaf mustard -- and has been used for centuries primarily as a digestive aid. Mustard is good for a number of other ailments as well, including the common cold. Folk remedies use mustard in several ways for cold symptoms, including soaking the feet in a hot bath with ground seeds and drinking a concoction of mustard, cornstarch and water. More commonly, mustard is used as a poultice, nose drops or sore throat gargle.

Chest Congestion

The most common use of mustard for a cold is as a poultice to treat chest congestion. It is thought to relieve discomfort in the chest by increasing circulation, perspiration and heat in the area. The pungency of the plant also loosens mucus in the lungs, though it can burn the skin and should be applied over a neutral base such as cotton or muslin cloth. The poultice consists of ½ cup of mustard powder mixed with 1 cup of all-purpose flour and enough water to make a thick paste. Apply to the chest or back between two pieces of cloth. Remove the poultice promptly if burning or discomfort occurs.

Runny Nose

A stuffy nose is relieved by the ingestion of spicy foods such as mustard, which speeds up the movement of mucus. A runny nose can also be treated through direct contact with mustard. The common folk remedy for a runny nose is to drop warmed mustard oil into each nostril to increase circulation and encourage the flushing out of the toxins and blockage that cause the runny nose. Because of the mustard's strong scent, the oil should be used in only one nostril at a time.

Sore Throat

A sore throat is one of the first signs of a cold, and is caused by inflammation of the mucus membrane of the lower pharynx. There are many folk remedies for sore throat, including one that uses mustard and several other common throat-relieving ingredients. The mixture consists of 1 tbsp. of ground mustard seed, the juice of half a lemon, 1 tbsp. of clear honey, 1 tbsp. of salt and 1 ¼ cups of boiling water. Mix and cover for 15 minutes, then use as a gargle to relieve pain, inflammation and soothe dryness.

Tags: cold symptoms, mustard plant, mustard several, runny nose, sore throat

Roast Edamame

Roasted edamame is a delicious and healthy snack.

While the word soybeans usually conjures up images of blocks of curd, or tofu, or the creamy liquid of soy milk. However, the green pods of edamame, or immature soybeans, are another popular form of consuming this healthy vegetable. The beans have been eaten for over a thousand years in the Chinese culture and for several hundred years in other Eastern cultures. High in fiber, protein and antioxidants, edamame is a delicious power food that is easy to roast and prepare.

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Place the edamame in the large bowl.

3. Drizzle the olive oil over the edamame and toss them to coat them thoroughly in oil.

4. Sprinkle the salt over the edamame beans evenly, continuing to toss them to evenly season them.

5. Place the edamame evenly over the baking sheet, spreading them so they are only one bean deep.

6. Insert the baking sheet into the oven and roast the beans for 6 minutes, or until slightly browned.

7. Remove the beans and flip them over.

8. Insert the baking sheet back into the oven and roast for another 6 minutes, or until they are browned on the other side.

9. Place the edamame in a serving bowl and eat them when cool enough to touch by popping the beans out of the pods.

Tags: baking sheet, Place edamame, edamame delicious, Insert baking, Insert baking sheet

Cheap Party Appetizer Ideas

Mash up some avocado with lime, salt, pepper and jalapeno to make guacamole.

If you're itching to throw a casual get together or elegant soiree but are short on cash, cut back on expenses by featuring an appetizer or hors d'oeuvre party instead of an entire meal. You don't have to worry about organizing a pot luck, and guests will appreciate the class your tidbits bring no matter how inexpensive they are to make.

Deviled Eggs

There's no shame in falling back on a classic. Deviled eggs provide some protein and just enough kick, and you only incur the cost of the egg, some mustard, pepper and perhaps onion, pimento and paprika. You also can make them ahead of time and be economic with your time as well. For a more elegant look, use a decorating bag or make your own by snipping the corner off a sandwich bag. Spoon the egg mixture in and squeeze it out slowly like toothpaste. You can get fancy cake decorator's tips to use with pastry bags, or just make a swirl pattern with your homemade bag.

Quesadillas

Wow your guests with some savory quesadillas without spending too much dough. A pack or two of tortillas (corn or flour) or some pita bread paired with a Monterey jack or cheddar cheese is about all you need. Prepare condiments like diced tomato, onion and sour cream. If you're willing to spend a little more, or avocados are in season, you only need to smash them up with some fresh lime, jalapeno, cilantro, salt and pepper to taste for an authentic, zesty guacamole dip.

One or Two Appetizers

Typically, you save money purchasing larger amounts of one item than buying a variety of ingredients. Exploit this by featuring one or two enticing hors d' oeuvres at your party. Make some miniature crepes with one or two flavors of fruit compote. Use what's in season, as those fruits will be cheapest. If you want to splurge, use only one expensive ingredient, like chocolate hazelnut spread. Pair it with another ingredient to make it go a long way (like strawberry compote or bananas). You also can pair shredded wheat and water crackers with a homemade artichoke dip. Tubs of sour cream are mixed with a couple cans of artichoke bits or hearts and add grated Parmesan or another hard cheese and melted in the microwave. Keep these warm so they don't clump up.

Tags: salt pepper, sour cream, with some, with your

Make Tomato And Bocconcini Salad

Tomato and bocconcini salads perfectly complement a hot summer day.

Bocconcini is a type of mozzarella cheese sold in packages that contain small, bite-size pieces. The cheese is packed in either water or brine with flavorings and herbs. A tomato and bocconcini salad is not only easy to make, it offers a refreshing dish, perfect for a hot summer day. Drizzling the salad with a balsamic reduction will impress guests with your culinary acumen, and make them think you spent all day in the kitchen, though it is actually a simple process. The salad showcases the flavors of all the ingredients in the relatively small shopping list.

Instructions

1. Add the balsamic vinegar to the saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally. Add the sugar to the balsamic after 20 minutes.

2. Remove the balsamic reduction from the heat once it has reduced by half, after about 30 minutes. Let stand for at least half an hour to increase the thickness.

3. Slice the tomatoes to form wheels.

Slice the Roma tomatoes into four slices per tomato to create four round tomato wheels.

4. The flavors of tomato and basil are complementary.

Arrange four tomato slices on each plate. Top each tomato slice with one or two pieces of bocconcini, depending on the size. Arrange a basil leaf on top.

5. Drizzle 1/2 tbsp. of olive oil over each plate. Drizzle the balsamic reduction over the slices, and then season with salt and pepper.

Tags: balsamic reduction, each plate

Make A Roux For Stew

Roux is often used to make gumbo

A roux is cooked flour (or a flour and oil combination) used to thicken and flavor sauces and stews in Cajun cooking. A blond roux has a lighter color, shorter cook time and lighter flavor. A dark roux involves long, careful cooking and carries more of a nutty flavor. For thickening, a blond roux is better. But for stews that are already thick, a dark roux is the better choice.

Instructions

1. Combine 1/8 cup flour and 1/8 cup vegetable oil in a small bowl. Turn on a stove burner to high heat.

2. Pour the flour and oil mixture into a cast iron skillet. Place the skillet on the burner. Use a spatula to constantly turn and stir the mixture as it heats up.

3. Cook for four to five minutes and remove from heat for a blond roux. Keep cooking for a total time of 25 minutes for a dark roux. Stir constantly to prevent burning. Remove from heat when the mixture is just on the verge of turning dark as the mixture will continue to cook in the pan.

4. Prepare the stew as your recipe recommends. Add the roux to the vegetables as they cook then add the two to the liquid ingredients.

Tags: blond roux, dark roux, from heat, roux better

Elkhart Indiana Area Restaurants Serving Easter Dinner

Easter dinner favorites include ham.

To serve dinner on Easter, a restaurant must be open for business on Sundays. Although there a multitude of restaurants in the Elkhart, Indiana, area that would likely provide yummy Easter dinner menus, many are just not open on Sundays. However, there are a number of promising options if you plan on dining out for Easter Sunday dinner.

Franchised Options

Most franchised restaurants in and around Elkhart will provide your best bet for eating a traditional ham Easter dinner. Some, like Bob Evans and Cracker Barrel, already serve dinner menus that include the foods normally associated with Easter dinner. Restaurants like Applebee's, Olive Garden and Texas Roadhouse may not provide traditional Easter fare, but they have long Sunday hours throughout the year and are open on Easter Sunday as well.

Local and Regional

The Elkhart area has many family-style establishments that embrace special holiday meals. Some, such as Antonio's Italian Ristorante or Davinci's Italian Family Restaurant, serve Easter dinner but are only open for limited hours on Sunday -- usually 4 to 9 p.m. -- so it's a good idea to make reservations. Another Elkhart restaurant catering to families is Callahan's, and if you're willing to drive 19 miles south to Nappanee, you can enjoy an all-you-can-eat Easter dinner buffet -- Amish style -- at Amish Acres, from mid-morning until 4 p.m.

Early Dinner

If your definition of Easter dinner involves eating on the early side, you have some riverside options to eat and enjoy a view. Visit McCarthy's on the Riverwalk on Easter Sunday from 10 a.m. to 2 p.m. Also consider "b on the River" for its fireplace and river view -- open noon to 6 p.m. on Sundays. The River Inn Restaurant on the Saint Joseph River is accessible in the quiet community of Bristol, and is open for family dining on Sundays from 11 a.m. to 3 p.m.

Banquet Feasts

If you dream of a special Easter dinner with family and friends, you can plan a holiday-themed banquet by reserving your space and menu at the Matterhorn Conference Center in Elkhart or the Beiger Mansion Inn in nearby Mishawaka. A banquet can provide a memorable Easter dining experience and requires just a little advanced planning and budgeting.

Tags: Easter dinner, Easter dinner, Easter Sunday, dinner menus, Elkhart Indiana

What Is Food Grade Silicone

Food grade silicone is a type of silicone that is safe for use with foods. The silicone is used frequently in making molds to use for food that begin as liquids and solidify. It is nontoxic; does not stain food, dishes or cookware; is easily removed from cast objects; and is safe for use on various plastic objects.

Uses

Food grade silicone is often used to make molds of nonfood items for later use as molds to cast food items into the shape of the initial nonfood item. The molds are used for making shapes out of chocolates, butter, gelatin, cheese and candies. Food grade silicone is also used in food processing and packaging to keep foods from coming into contact with unsanitary surfaces while being transported across assembly lines. Hunters and butchers use lubricant food grade silicone to prevent rusting in grinding and cutting machines because it is safe for consumption.

Forms

Food grade silicone can be found in various forms to make it more practical for the different uses and jobs it is capable of taking on. Found in a tube, food grade silicone often resembles cake icing and can be squeezed onto the objects to be molded. It may also be found as a thinner liquid, which will need to be mixed and then poured over the cast objects. Some food grade silicone can be found in a thick consistency much like clay; this type is used for small, typically flat objects that can be pressed into the silicone to create the mold. Another form of food grade silicone is the aerosol or liquid form used primarily as a lubricant in food packaging and to protect the food from introduction to toxic or unclean conditions.

Warnings

Food grade silicone, as an aerosol or liquid, is flammable when exposed to direct flame, so this type should be avoided in applications requiring such exposure. Food grade silicone in clay-like form and those used to make molds are registered for safe use in temperatures up to 450 degrees Fahrenheit. Users should read specific instructions for each type in order to use them properly and without problems.

Time Frame

The amount of time it takes food grade silicone to solidify for use as a mold depends on the type of silicone (poured, squeezed from tube or clay-like) and the brand of silicone. Many will set in just a few hours, while others will take only a few minutes. Some may need to set in room temperature, while others can be placed in the freezer for quicker setting.

Cost

Costing approximately $20 per pound, food grade silicone used for molds may sound incredibly expensive. If one considers the fact that the mold created will last several years and is stretchable for easy removal, then the initial cost sounds more like a wonderful investment. Virtually any small object for use in candy making can be cast using only a few ounces of food grade silicone.

Tags: grade silicone, food grade silicone, food grade, Food grade, aerosol liquid, cast objects, Food grade silicone

What Fruits Make Sauces With

Fruit can be used in sauces for savory dishes, such as a stir-fry.

Fruit sauces can be made using virtually any kind of fresh or dried fruit, including apples, berries and pineapples. Fruit sauces can be suitable as stand-alone dishes, as with applesauce, or as relish accompaniments to savory foods such as beef, chicken, turkey or pork. Dessert sauces made with fresh fruit can be enjoyed over ice cream.

Common Fruit Sauces

The most common fruits used in fruit sauces are apples and tomatoes. Apples are used to make applesauce, which is eaten as a side dish. The tomato is actually a member of the fruit family, and is not a vegetable. As such, tomato sauce may be considered a "fruit sauce," although it's not commonly thought of in that way. Cranberries are used to make cranberry sauce, the jellied sauce that is eaten with turkey on the Thanksgiving holiday in the United States.

Fruit Relishes, Chutneys and Butters

Fruit relishes and chutneys can be used as toppings to add flavor and moisture to entrees such as chicken, turkey and pork. Cranberry relish, using cranberries and oranges, is one example. Chutney, a relish made with either fruits or vegetables and spices or vinaigrette, can be made with fruits of all types. Lemon curd is made with lemon juice, sugar, eggs and butter. Fruit butters like apple butter can be made with apples, sugar and spices. Berries can also be used to make fruit butter.

Fruit Dessert Toppings and Compotes

Fruit toppings are a refreshing complement to ice cream and frozen yogurt desserts. Strawberries, peaches, berries, bananas, pineapples and other fruits can be combined with sugar to make a sweet fruit topping. Another fruit-based dessert topping is fruit compote, which is fruit combined with spices, such as cinnamon. Again, any fruit can be used, such as apples, blueberries, peaches, and nectarines, and the compote can be eaten as a sauce over ice cream, pie or other desserts.

Fruit Sauces for Meats and Poultry

Combining fruit sauce and meat in the same dish may sound unusual, but entrees mixing sweet and savory flavors have been cooked for centuries. Apple cider stew combines stewing beef with apple cider and fresh chopped apples. A stir-fry can be made with beef, apricots and vegetables. Dried fruit like sun-dried cherries can be made into a sauce for poultry or game, and sun-dried plums can be added to barbecue sauce. An example of a tasty appetizer made with fruit and meat is bacon-wrapped apricots served with cranberry glaze on the side as dipping sauce.

Tags: made with, used make, butter Fruit, chicken turkey, chicken turkey pork, combined with

Caribbean Red Pepper Plants

Caribbean red pepper plants are commonly known as habanero chilis. The flowering plants are perennials that are botanically referred to as capsicum chinense. The Caribbean red pepper plant originates in southeastern Mexico's Yucatan Peninsula region, and also in Central America's Belize and Guatemala. The pepper is notable for its intensely hot and spicy taste, and is a common component in salsas and hot sauces.

Description

Caribbean red pepper plants generally grow to heights of between one and two feet, with a width of approximately 18 inches. Caribbean red peppers are characterized by flesh that is thin and that has a waxy texture. The taste of the pepper is often compared to that of citrus. The small peppers, when unripe start out as green in color, and turn bright red with maturity. The peppers have a twisted and round shape, and are less than two inches long.

Cultivation

Caribbean red pepper plants can grow successfully under partial shade and full sun. The plants prefer hot weather conditions. Neutral, acidic and mildly acidic soil types are beneficial. Caribbean red pepper plants require regular watering, although it is important to not water them excessively. The plants generally take between 69 to 80 days to reach full maturity, but in rare instances can take over 80 days. The plants can be propagated via seed, and work well in container gardening. In the summer months, the plants produce showy white blooms that feature deep green centers. With roots and soil that are excessively moist, the plants produce peppers that have bitter tastes.

Culinary Uses

Caribbean red pepper plants produce extremely hot peppers that are popular ingredients in many different dishes and food items. The peppers are often used to produce salsas and hot sauces. Other uses for Caribbean red peppers include barbecue sauce, Caribbean jerk chicken wings, turkey chili and tangerine chicken.

Tags: pepper plants, Caribbean pepper, Caribbean pepper plants, plants produce, Caribbean pepper

Make Thistle Flower Rennet

It's commonly known that cheese is made from animal rennet, which comes from the stomach linings of calves. But what most people don't know is that cheese can be made from plant rennet, and that the purple thistle flower is one of those plants that can cause heated milk to coagulate and form cheese. Cheeses produced this way are classified as vegetarian cheeses. If you've been battling the weedy purple thistle in your yard for years, you can now put the pesky little plant to work for you.

Instructions

1. Pick the thistle flower head when it has turned brown. Harvest it before the plant can start producing thistle down. If thistle down is evident, it means it's too late--the flower head is too mature and therefore unusable. Be sure to collect enough dried flower heads to last for the year.

2. Dry the thistle flower heads well before storing them in a clean dry jar with a lid.

3. Put a couple dried thistle heads in a mortar and start grinding them into a fine powder. Make sure they are well crushed.

4. Repeat Step 2 until there are 5 tsp. of powder. Put it in a bowl and pour warm water over the ground thistle flower powder. Let it soak for a good five to 10 minutes.

5. Watch for the liquid to turn a dark, concentrated brown color.

6. Pour the liquid through a strainer to separate the plant material from the liquid. This is thistle flower rennet.

7. Add to a gallon of heated milk and wait for curdling to begin.

Tags: thistle flower, cheese made, cheese made from, flower head, flower heads, heated milk, made from

Cardamom Substitutes

Cardamom Pods

Known in its native India as the "queen of spices," cardamom has spiced dishes set before Roman nobles and medieval kings. Today, this relative of the ginger plant is a common coffee flavoring throughout the Middle East, a spice for sweets in Scandinavia and a constituent in curries throughout southern Asia. Cardamom, as English speakers know it, refers to green cardamom, the seed pods of the Elettaria cardamom plant. While cardamom's warm, resinous sweetness has no exact substitute, other spices share some of cardamom's characteristic flavors and can pinch-hit for cardamom if necessary.

Nutmeg

Nutmeg's warm, woody character approximates cardamom's flavor and aroma. Like cardamom, nutmeg is strongly aromatic and lends itself equally well to sweet or savory dishes. However, nutmeg lacks the brighter citrus and menthol components of cardamom's taste. Nutmeg is more accessible and less expensive than cardamom, but lacks the latter's complexity. Substitute nutmeg for cardamom in recipes at a one-to-one ratio. For example, if the recipe calls for half a teaspoon of cardamom, use half a teaspoon of nutmeg instead.

Cinnamon

Cardamom and cinnamon share a similar warmth of flavor, but cardamom lacks cinnamon's heat. Because of its distinctive flavor, cinnamon works best as a component in a spice mixture used as a cardamom substitute -- not as an exact substitute by itself. Cinnamon tastes familiar in sweets and candies, but can quickly overwhelm a savory dish. Use half as much cinnamon as you would cardamom in a sweet recipe. In a savory dish, cut the cinnamon to no more than a quarter of the amount of cardamom specified.

Coriander

Roasted coriander seeds have a warm, nutty flavor with citrus overtones. Their size and flavor profile make them a good substitute for whole cardamom pods, particularly in savory recipes. Although coriander seeds come from the same plant that produces the herb cilantro, the two taste nothing alike; coriander seeds make a viable substitute for cardamom, but cilantro does not. Substitute the seeds of this parsley relative for cardamom directly in savory recipes. In sweet recipes, cut the amount of coriander in half.

Allspice

Allspice tastes like a blend of cinnamon, clove, nutmeg and pepper with a hint of cardamom. It's logical, then, that allspice could double as cardamom in recipes. Allspice doesn't have the warmth that cardamom does, but it matches cardamom's expansive fragrance well. Use it sparingly -- do not use more than a quarter of the amount called for as a cardamom subsitute. Allspice's flavor lingers more than cardamom's, so use a lighter hand with it than you would with cardamom.

Spice Blends

While no single spice exactly matches cardamom's flavor profile, spice blends can approximate it. Mix equal parts of nutmeg, coriander, and allspice for a plausible cardamom substitute in savory dishes. In place of cardamom in sweet recipes, use a blend of four parts of nutmeg to one part each of cinnamon, clove, and allspice. To mimic cardamom's citrus overtones, add a small quantity of orange zest to either blend. Finish the spice mixture with a pinch of ground ginger.

Tags: coriander seeds, more than, cardamom flavor, cardamom lacks, cardamom recipes

Use Frozen Strawberries For Making Jam

Freeze strawberries from the garden and use them later to make jam.

Homemade strawberry jam provides a great way to preserve the tasty goodness of your garden and enjoy it for many months. Many people use fresh strawberries when making strawberry jam. Frozen strawberries work just as well, however, although the recipe varies slightly from those that use fresh strawberries.

Preparation

Thaw and crush the strawberries before beginning. If you know you will be using the strawberries for making jam later, crush them prior to freezing to save yourself this step later on.

Ingredients

Use only half the sugar you would normally use to make strawberry jam. This is necessary because the strawberries have already been sweetened with sugar before freezing.

Warning

Follow safe canning procedures to avoid issues with bacterial growth and food poisoning. Always use clean, sterile containers to can the strawberry jam. Boil the closed containers for five minutes after canning also.

Tags: fresh strawberries

Make A Car With Food Crafts

Transform a plain hot dog into a race car with edible accessories.

While many parents may encourage their children not to play with their food, an edible car just begs to be played with. Serve a fun car-shaped meal at a racing-themed birthday party or as a special surprise for a young car enthusiast. Consider allowing children to assemble the cars themselves to add to the fun and ensure that everyone is happy with the ingredients in their custom car.

Instructions

Hot Dog Cars

1. Place a cooked hot dog into a hot dog bun, and set it in the center of a plate.

2. Push a toothpick through the front end of the hot dog, and attach an olive to each end of the toothpick to create the front wheels of your car. Repeat this process to add back wheels to the car.

3. Cut a slice of processed cheese in half diagonally, and arrange one triangle of cheese on the front of the hot dog to represent the hood of the car and the second triangle on the back to represent the trunk of the car.

4. Place a half circle slice of radish on the hot dog, just behind the front cheese slice, to serve as a steering wheel for your hot dog car.

5. Add racing stripes or numbers to your hot dog car with ketchup and mustard.

Car Cookies

6. Break a store-bought graham cracker into four rectangles along the lines on the graham cracker.

7. Turn each rectangle so that the longer sides are horizontal, and trim away the top corners of each graham cracker with a knife.

8. Frost the graham crackers with frosting tinted to the desired shade of your car cookie.

9. Press two round sandwich cookies into the frosting at the bottom edge of each graham cracker to add wheels to your car cookies.

10. Decorate the car cookies with assorted candies or additional frosting.

Tags: graham cracker, each graham, each graham cracker, wheels your

Grow Plants From Seeds That Have Been Frozen

Seeds have many shapes, sizes and germination requirements.

Plants often produce seeds at the wrong time for new plants to survive. They produce seeds in the summer and fall that survive the winter and grow into the new plants the following spring.

Stratification

Stratification of seeds, either natural or artificial, helps some seeds break dormancy. Seeds are kept moist and at temperatures below 40 degrees Fahrenheit for a specific length of time. Some seeds require temperatures below freezing in order to break dormancy and germinate.

Seed Banks

Seed banks store seeds in controlled environments with temperatures well below freezing. Seed banks preserve seeds in vaults in the event of global catastrophe and to preserve genetic diversity.

Annuals

Annual plants die every winter and are unable to survive a cold winter. They produce seeds throughout the summer which survive temperatures far below freezing in order to germinate and grow into new plants the following summer.

Perennials

Perennials survive more than a single season, sometimes for many years. Their seeds are more likely to require stratification than annual seeds and some won't germinate until two or more winters have passed.

Frozen Seeds

Seeds that have been frozen will probably grow. It depends on the length of time they were frozen, how they were stored and what type of seed it is.

Tags: below freezing, produce seeds, temperatures below, below freezing order, break dormancy

Buy Beer Online

Buy Beer Online

If you're dying to try an exotic import, or if you just find your local selection lacking, ordering beer online is an easy way to check out a variety of brews from around the world. Beer can be bought online by the bottle, six pack or case, and there are even Beer of the Month clubs for those who want to try something different on a regular basis. There are many online beer and wine shops, but not all states allow shipment of alcoholic beverages. Each individual website will have a list of states to which it may ship.

Instructions

1. Find an online beer retailer that will ship to your state. BeerNews.org has compiled a spreadsheet with a list of popular retailers and what states they are able to ship to (see Resources). You can also check the sellers' individual websites to find out if they are able to ship beer to you.

2. Peruse the selection of beer on the site that you choose and decide what to order. If you are trying something new, you can check individual reviews of different beers on sites such as BeerAdvocate and RateBeer to see what others have to say about your selection.

3. Select the beer you would like to buy, add it to your cart and check out.

4. Wait for your beer to be delivered. Keep in mind that the delivery must be signed for by someone over the age of 21 and identification must be presented.

Tags: able ship, Beer Online, online beer, they able, they able ship

Make Southern Split Pea Soup

Split pea soup is a favorite Southern dish.

Rich, creamy sauce, delicately cooked potatoes and carrots all wrapped up with a faint smoked bacon flavor could only mean one delicious dish--split pea soup. Split pea soup is a favorite Southern soup that has warmed many a wary bone on cold winter days. However, this soup can be enjoyed any time of year and is served in restaurants and homes alike all throughout the South. It is surprisingly easy to make, and in these times of financial difficulty, also easy on the pocketbook. In fact, you probably have most of the ingredients already in your kitchen.

Instructions

1. Melt butter in large soup pot on medium heat. Also add bacon strips and allow them to begin to start browning as you mix with butter

2. Stir onion, garlic, bell pepper and celery into the soup pot. Saute until vegetables are tender.

3. Add ham hocks, split peas and water. Cover and allow to cook on medium heat for 1 hour.

4. Add cubed potatoes and carrots to pot, re-cover and allow to cook for 30 more minutes on medium heat.

5. Bring heat down to low, and then add dry spices: white pepper, thyme, sage and salt. Allow to simmer for 30 more minutes and then serve.

Tags: medium heat, allow cook, favorite Southern, more minutes, potatoes carrots

How Does Yeast Rise

How Does Yeast Rise?

Yeast a Living Matter

Yeast is a living matter that is used to make bread rise. It's also used in the fermentation of beer and wine. Green plants have chlorophyll, which helps to feed and nourish the plants. But the yeast fungi has no chlorophyll, and it must rely on other methods to provide nourishment. This process gives yeast its rising powers. Yeast grows very well in substances that contain sugar. It reproduces by splitting or budding. A portion of the cell wall swells, forming a bud that eventually breaks off into an independent cell.

Dough Rising

When certain kinds of yeast feed on sugar, the sugar is broken down into an alcohol and carbon dioxide gas. When mixed with bread dough, these gases form bubbles, which cause the bread dough to rise. In essence, the dough is being puffed up by the gas bubbles created by the yeast when it consumes the sugar and converts it to gas.

Yeast in the Air

Before commercial yeast was produced in the 1880s, the yeast used to leaven bread literally came from the air. Dough was left uncovered and the yeast found naturally in the air would land on the bread and begin the fermenting process, causing the bread to rise. When yeast was initially manufactured, it was grown on malted grain.

Trapped Gas Bubbles

In bread making, the process starts when enzymes are added to the bread dough. These enzymes convert the starch into sugar, and the yeast releases enzymes that break the sugar into alcohol and carbon dioxide gas. This creates gas bubbles in the dough and causes the bread to rise. The yeast is killed during the baking process, but the gas bubbles remain trapped in the bread. This creates the light texture of the bread.

Champagne Bubbles

When added to certain wines, the gas bubbles created during fermentation are responsible for the bubbles found in champagne. In wines without the bubble factor, the carbon dioxide gas is released into the air. Unlike bread, where the alcohol is evaporated during the cooking process, the alcohol remains in the beer and wine.

Yeast Balloon

There are approximately 160 species of yeast, with the Saccharomyces cerevisiae most used by bakers. A single gram of yeast can contain 25 billion cells that are capable of producing large amounts of carbon dioxide when feeding on sugar.

To illustrate how yeast can make something rise, classroom experiments sometimes include the yeast balloon. This involves adding a packet of yeast and sugar to 1 cup warm water. After the mixture is stirred, it's poured into a bottle. A balloon is attached to the mouth of the bottle. As the yeast consumes the sugar, it breaks down the sugar and releases carbon dioxide, and the gas rises up the bottle and inflates the balloon.

Tags: carbon dioxide, bread dough, bread rise, alcohol carbon, alcohol carbon dioxide

What Makes Eggs Turn Green

What Makes Eggs Turn Green?

Green Hard-Boiled Eggs

After boiling an egg, you may crack it open to find an unappealing gray-green color. This is more unappealing to the eyes than it is to the taste buds. The true reason eggs turn this color is explained by a reaction between two compounds found in the egg. The yolk has iron that reacts with the white's hydrogen sulfide. The green layer forms where the yolk and the white meet.

Causes

Overcooking an egg leads to the reaction between the iron and the hydrogen sulfide. Preventing the eggs from overcooking can be done by timing how long they are cooked, rinsing them with cool water after they have been boiled and removing the heat source once the water boils. Allowing the eggs to sit in boiled water will cook them just the same as actually boiling the eggs. However, by limiting the heat source's impact on the egg, you can reduce the chances of overcooking it. Eggs scrambled in a skillet can also turn green due to the reaction between the iron in the pan and the sulfates within the egg.

Green Is Harmless

Even though a chemical reaction takes place when the green layer develops, there is nothing wrong with this part of the egg. The eggs will also taste just the same. Preventing the green layer will preserve the yellow color of the egg.

Tags: green layer, reaction between, between iron, Eggs Turn, Eggs Turn Green, heat source

Make Almond/Orange Chicken Breast

White meat can be rather dry; a brine solution before cooking will produce a juicy piece of chicken. This recipe adds a crunch on the outside which is always nice.

Instructions

1. Dissolve salt in warm water. Add chicken for at least 30 minutes, but not longer than 60 minutes. Otherwise your chicken will become too salty. Rinse thoroughly. I like to use a meat pounder (or rolling pin works) to flatten the chicken just a bit.

2. Heat skillet, add oil or butter. Finely chop the almonds and combine with the panko or bread crumbs in a bowl.

3. Beat eggs, orange zest, salt and pepper in another dish you can use for dipping the chicken.

4. Dip chicken in egg mixture, and then coat with almond mixture. Turn a few times and use a fork to make sure the coating covers the entire piece of chicken.

5. Place chicken into skillet and cook about 8-10 minutes on each side (depends upon the thickness of your chicken). Be sure the chicken is not pink on the inside, you always want to thoroughly cook chicken. You can drizzle a little organge juice over the chicken before serving, but not enough to make the coating mushy.

Tags: piece chicken, your chicken

Recipes For Cajun Red Beans & Rice

Cajun red beans and rice is a staple dish of Louisiana. The dish can be made to follow its soul food roots or made in a more contemporary manner by using whole grains. Use these recipes as is, or modify them to create a dish that suits your needs and tastes.

Classic Red Beans and Rice

Pick through 1 lb. of dry red beans and look for any damaged or rotting beans. In one large pot, add one ham bone, 1/2 cup of small chunks of ham, 3 quarts of water, the beans, 1 lb. of chopped andouille sausage 1-1/4 tablespoons of cajun seasoning, and four bay leaves. Let simmer for two hours.

In another pan, cook 1 cup of chopped onion, 1 cup of chopped green bell pepper, 1 cup of chopped celery, four cloves of garlic, 3 tablespoons of parsley, and 1 tablespoon of Tabasco sauce.

Drain half the water from the bean mixture and take out the bone. Smash the beans and add the cooked vegetables to the beans. Cook for 30 minutes. Serve over white rice.

You can serve this mixture piping hot or chill it to make a great salad.

Healthier Variations

Cajun red beans and rice is a wonderful recipe to experiment with. You can add any kind of sausage, beans, or ham you enjoy. Make a healthier version by using turkey sausage, shrimp, oysters, chicken, or lamb sausage. Instead of using white rice, try using brown rice, wild rice, or other starches such as barley or orzo pasta. You also can use other types of beans such as black beans, navy beans, or peas. Throw in other vegetables or fruits such as pineapple, carrots, green peppers, or leeks.

Vegetarian and other options

Vegetarians can make this dish by excluding the ham and sausage. Instead use tofu, tempeh, or meat alternatives. Top the rice dish with rice cheese or soy cheese.

Give your recipe an ethnic twist by including soy sauce, curry coconut sauce, or tomato sauce.

You can make this dish creamy by adding half and half, cream cheese, or Parmesan.

Tags: Cajun beans rice, make this, make this dish, sausage Instead, this dish, white rice

Can Commercially Bought Eggnog Be Frozen

Commercial eggnog can be frozen for use at a later date. According to the USDA's Food Safety and Inspection Service, you can safely store it in the freezer for up to six months.

Best Practices

To best store the eggnog, put it in the freezer before its expiration date. Wrap the unopened package in a plastic freezer bag (in case of leaks) and stand it upright while in storage.

Thawing

The drink must be kept cold while it's thawing due to its dairy and egg content, so keep it in the refrigerator overnight as it thaws.

Taste

The process of freezing and thawing the eggnog might affect its flavor. It's a good idea to test its taste before serving it.

Separate

The drink's ingredients might separate after they thaw. You can briskly shake the container or whip the eggnog in a blender for a few minutes to recombine them.

Dessert

Some people like to make "eggnog ice cream" by pouring the eggnog into small cups and freezing it to be served as individual desserts.

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Make A Vegan Pizza

Even if you're a meat eater, vegan pizzas serve as healthy alternatives to the traditional pepperoni or sausage. Follow these steps to make a delicious vegan pizza.

Instructions

1. Preheat your oven to 450 degrees. Place the prepared pizza crust on a 12-inch pizza pan lightly coated with cooking spray.

2. Toast the pine nuts in a dry skillet over medium-low heat, stirring for 3 minutes, or until the pine nuts are lightly browned.

3. Combine in a food processor the garlic, red pepper flakes and all but 1 tablespoon of the basil, along with 2 1/2 tablespoons of the pine nuts. Process the ingredients until finely chopped. Add the tofu and 1 tablespoon of olive oil. Keep processing everything in the blender until smooth. Season to taste with salt and pepper. Set this sauce aside.

4. Stem and slice the eggplants. Heat one teaspoon of olive oil in a skillet over to medium-high. Add half the eggplant slices and cook for five to six minutes, turning occasionally, until browned. Remove the browned slices to a plate. Add another teaspoon of olive oil, and repeat to brown the second batch of eggplant slices.

5. Toss the diced, seeded tomatoes with one teaspoon of olive oil in a bowl.

6. Spread the tofu pesto sauce evenly over the pizza crust. Arrange the eggplant slices and diced tomatoes on top of the pesto. Sprinkle with the remaining pine nuts.

7. Bake the vegan pizza for 10 minutes at 450 degrees, or until the sauce is bubbly. Sprinkle the reserved chopped basil on top of the pizza before serving. This recipe serves up to eight people.

Tags: pine nuts, eggplant slices, teaspoon olive, pizza crust, skillet over

Spice Rub For Pork Roast

Use a spice rub for a tasty pork roast.

A pork roast is a delicious cut of meat that can be prepared with several types of spice rubs. Spice rubs are a mixture of spices and herbs that are rubbed directly into the meat. You should always rub spices fully into the entire roast, even in cracks and crevices. Spice rubs are a perfect way to heavily spice meat, rather than a light sprinkle of seasonings. They are also easier than basting a roast, since you add the seasonings only once.

Basic Spice Rub

Start off by knowing a basic spice rub. Mix equal amounts of cumin, thyme, sage, oregano, salt, pepper, garlic powder, onion powder and double the amount of paprika for a basic spice rub. The flavors all complement each other without any one being distinctive. Once you have a simple rub that you can return to any time, you can begin experimenting with various spices to create your perfect pork roast. Vegetables such as caramelized onions or mushrooms are delicious with a basic spice rub as neither flavor overpowers the other.

Sweet Spice Rub

Use a sweeter spice rub recipe on a pork roast that will be paired with fruits. Apples and grapes, for example, pair very nicely with pork roast and are complemented by a spice rub that has a sweet taste as opposed to overly spicy. Root vegetables such as potatoes and carrots also taste excellent with a sweet spice rub. Use brown sugar and white sugar as your base (about 1/3 cup each) for a sweet spice rub. You'll want a tablespoon of salt, pepper, onion salt, dry mustard and garlic powder, while using about one teaspoon each of ground ginger, cumin, paprika and thyme.

Hot Spice Rub

A hot spice rub is, as it sounds, a spicier rub. The seasonings pack a substantial amount of heat into the pork roast. Add peppers and roasted corn to a pork roast with a hot spice rub to enhance the flavor. Mix paprika, onion salt, oregano, garlic powder, thyme, chili powder and white pepper to create a hot spice rub. You should use about 1/8 cup of paprika and teaspoons of the other spices. The herbs get about two teaspoons and use the peppers more sparingly as a little goes a long way.

Cajun Spice Rub

For a variation on a hot spice rub, try a Cajun spice blend with cayenne pepper, black and white pepper, mustard, oregano, salt, and thyme. The key with this Cajun recipe is to cook the spices in a couple tablespoons of butter for one minute before rubbing into the meat. The butter creates a crisp skin over the pork roast.

Sweet & Spicy Spice Rub

Combine the best of both worlds by mixing brown sugar, salt, garlic powder, black pepper, ground cloves, cinnamon, nutmeg and a dash of cayenne pepper together and rubbing it into the pork roast. The sugar base keeps it sweet, the cayenne adds heat and the cinnamon, cloves and nutmeg add a savory flavor.

Tags: pork roast, garlic powder, basic spice, brown sugar, cayenne pepper, into meat, into pork

Types Of Fudge

Fudge is a popular dessert during the holidays.

Fudge has been made since the 18th century in England, though it truly became popular after college students sold it during the holiday season near the end of the 19th century. Chocolate fudge is the basic form, combining milk, chocolate and corn syrup. But there are multiple variations you can make.

Chocolate Fudge

Chocolate fudge can be made in multiple ways. A longer version is made using a double boiler and slowly melting chocolate, while a quick fudge can be made using the microwave. Chocolate fudge often uses marshmallows as a thickener and sweetener. Some people like to add chopped walnuts, almonds or pecans to a basic chocolate fudge recipe to add variety and texture. If you do add nuts, let people know before they eat the fudge to prevent allergic reactions.

Hot Fudge

Technically, hot fudge isn't true fudge. Instead, it is a thick syrup used as a dessert topping, especially for ice cream desserts. It is associated with fudge because of its rich and sweet flavor.

White Chocolate Fudge

White chocolate fudge is made with a combination of white chocolate, powdered sugar, vanilla and cream cheese. The cream cheese gives it the smooth and creamy texture. Like chocolate fudge, white chocolate fudge is often mixed with nuts, especially pecans. Peppermint or raspberry flavorings are also mixed with a white chocolate fudge.

Peanut Butter Fudge

A substantial amount of brown sugar and powdered sugar are mixed with peanut butter to make this sweet and creamy fudge. With peanut butter fudge, milk and butter are used to bind the ingredients. While you can add chopped peanuts to a peanut butter fudge recipe, it's best not to add any other mix-ins or it will alter the taste and texture. You can make a chocolate peanut butter fudge by adding peanut butter to a chocolate fudge recipe.

Sugar Fudge

Sugar fudges are so named because different sugars are combined with spices, fruits or nuts to make a smooth and rich tasting fudge. Brown sugar and maple syrup are common sugar choices because they blend well with butter. Pecans, coconut, butterscotch, strawberries, candied cherries, cranberries and pumpkin are among the flavors used in sugar fudge.

Tags: peanut butter, butter fudge, chocolate fudge, fudge made, fudge recipe

Recipes

Making Chicken? If you like cooking chicken sandwiches, then you'll love this recipe for chicken waldorf sandwiches. Want to cook chicken waldorf sandwiches? Try this great recipe, and enjoy eating it with family & friends.

Instructions

1. The first step in making chicken waldorf sandwiches with this recipe is to combine & mix chicken, apple, celery, nuts, onion, dill, lemon zest, and mayonnaise.

2. The second step in cooking chicken waldorf sandwiches using this recipe is to slice bread into 8 pieces or cut in half 4 english muffins.

3. Then, Spoon chicken mixture onto bread and broil until bubbly.

4. Finally, garnish with apple wedges and nut halves. Yields 2 open-face sandwiches per serving. To serve chicken waldorf sandwiches for a luncheon, serve sandwiches with mixed fresh fruit and deviled eggs.

5. Sandwich Recipes are good recipes to learn to cook with. This chicken waldorf sandwich recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.

Tags: chicken waldorf, chicken waldorf sandwiches, waldorf sandwiches, learn cook, this recipe, cooking chicken

Scary Finger Foods

Frighten people with finger foods that look like bugs, guts and other gross items.

Finger foods become frightfully tasty when you add a bit of ingenuity to the food creation process. You can incorporate images of ghosts, insects, slime, goo or all of the above into your finger foods. Get ready to treat your friends, family and co-workers to finger foods such as ghost sandwiches, spider-infested pizzas and gutsy brain food.

Haunting Figures

Use white and dark breads for sandwiches with a light and dark side.

Bread becomes the perfect medium for ghostly sandwiches. Use a cookie cutter, or cut the shape of a ghost out of paper and use the paper as your guide for cutting slices of bread into ghost shapes. Use one slice of white bread and one slice of pumpernickel bread to create a ghost with a "dark side." To haunt guests with a sweeter treat, buy frozen bananas dipped in white chocolate, or make them yourself, adding spooky faces to each banana ghost by using black frosting.

Bug Out Your Guests

Make spiders by carving needed parts from black olives.

English muffin halves become the base for a spider-web pizza. Fashion mozzarella cheese into the shape of a spider's web on each muffin half, and top it with a spider made from black olives. Find simple recipes for fried mashed potato balls, and turn the fried potato balls into bugs by adding hard bread sticks for legs and diced vegetables for the faces. Layer round slices of cucumber to make a caterpillar shape and use a tomato slice for the head. Make antennas out of cucumber peels or carrot shreds, and stick them to your caterpillar with cream cheese.

Gutsy Finger Foods

Squirts of ketchup give the appearance of splattered blood on finger foods.

Turn hot dogs into an intestinal delight by slicing each one into four slices lengthwise prior to cooking them. Once they have cooked, place a few slices on each hot dog bun, top the meat with slivered onions and squirt ketchup or barbecue sauce over the hot dogs and onions until they resemble a bloody mess of intestines. For further fun, find a container shaped like a skull. Carve ridges into a flavored cheese ball to make it look like a brain, and place it into the skull container and serve crackers on the side.

A Time for Slime

Blood-red salsa and tortilla chips add flavor and fright to your finger food spread.

Make jiggling, festering green guts by preparing a pan of green gelatin squares. Ooze whipped topping over them, and splatter on red frosting to resemble bloody pus. Add a gummy worm for good measure. Add to the gross factor with a diaper do-over. Completely cover and seal an unused disposable diaper with clear plastic wrap. Do your best to hide the wrap job to retain the correct visual effect. Place the diaper in a serving bowl, and add spinach dip so the diaper appears to have served its duty. Serve with tortilla chips or fried tortilla strips. Add a bowl of blood-red salsa as an alternate dip.

Tags: finger foods, black olives, dark side, from black, from black olives, look like

Easytomake Lowcalorie Meals

One of the main reasons that people give for not eating healthier is that they don't have enough time. Families are rushing around so much that it just seems easier to go through a drive-through or order a pizza. They're fast, but often not very healthy. There is a better way that will take just a few minutes longer than fast food, but will give you lower-calorie meals that taste a lot better and fill you up more.

Planning

Spend an hour a week on your day off deciding what you would like to eat in the coming week, and do as much prep work as possible in that one hour. Chop vegetables for a stew and put them in plastic bags, ready to go into the pot. Pre-cook ground meat and store it in the refrigerator. Slice chicken or turkey or shred the meat for recipes. Make as much of the meals ahead of time as possible, spending an hour when you have leisure time instead of rushing around after work.

Slow cooker

Make a meal in a slow cooker at least once a week. Start with a simple stew if you've never used a slow cooker before. Put in cubes of beef, chopped vegetables, spices and water or bullion. Set the cooker on low and let it cook all day while you're at work. When you get home, use cornstarch to thicken the broth into gravy, slice a loaf of bread into thick chunks, and you have a meal in 10 minutes' prep time after work. Research slow cooker meals in cookbooks and online, and you can find hundreds of variations to experiment with once or twice a week.

Woks

Make quick meals in a wok. Stir fry cubes or slices of chicken or beef. When the meat is cooked through, add the vegetables that you prepared over the weekend. Cook for about four minutes, until the vegetables are tender but still slightly crisp. Add prepared soy or teriyaki sauce, cook for one minute more, and spoon over instant rice. By experimenting with different meats, vegetables and sauces, you can make this meal dozens of times and never have it the same way twice.

Salads

Bagged and pre-chopped vegetables make salad a quick, healthy meal. Begin with bagged Romaine lettuce. Add chopped vegetables in a variety of colors. Top with cubed chicken, turkey or ham, and cheese if desired. Slice some bread into thick chunks and dinner is ready. This meal can be made into taco salad by using shredded chicken mixed with salsa and shredded cheese, or make it a Cobb salad by chopping up a boiled egg or two. The key here is the prepared vegetables from your day off. Most of the work is already done for you.

Pasta

Pasta dishes can look very elaborate while taking very little time. Cook pasta until just done, five to seven minutes. Drain the pasta and then return it to the pot. Add jarred sauce and a variety of vegetables and cubed pre-cooked meat like chicken or ham. This basic recipe can be as varied as sausage and peppers with marinara on rotini, to fettucini alfredo with ham and peas. Most of the prep work has been done already, and preparing the meal after work is a 10-minute job.

Tags: after work, slow cooker, bread into, bread into thick, chicken turkey, chopped vegetables, into thick

Pick Montepulciano Wine

Pronouncing Montepulciano is simpler than it looks. You say, "Mon-tah-pool-chah-no," and your wine merchant will know exactly what you want. This wine is simple and elegant and, unlike its name, not at all intimidating.

Instructions

1. Know the flavors. Smooth and mellow, Montepulciano has rich, dark berry flavors, and slight black pepper undertones with low tannins and acid levels.

2. Learn about Montepulciano D'Abruzzo. Remaining true to its natural-born character, Montepulciano D'Abruzzo is smooth and mellow with raspberry, ripe cherry and blackberry undertones.

3. Understand the meanings of DOCG and DOC. The DOCG indication means that the wine is produced in a premiere wine-growing region. All DOCG wines must be aged for a minimum of two years in oak or chestnut. If the wine is labeled Riserva, it must be aged for three more years. The DOC indication means the wine must be aged for one additional year.

4. Discover Vino Nobile di Montepulciano DOCG. The Vino Nobile di Montepulciano, is more bold, intense and complex in flavor with higher tannin levels than its counterparts.

5. Find out about Rosso di Montepulciano DOC. While not as big and bold as the Vino Nobile, Rosso di Montepulciano is medium-bodied with more forward fruit flavors.

Tags: must aged, Vino Nobile, indication means, Montepulciano Abruzzo, Nobile Montepulciano, Rosso Montepulciano

Cheese & Olive Tray Ideas

Offer fresh, crusty bread to complement the cheese.

Whether you are hosting a large dinner party or a few friends are dropping over for the afternoon, putting out a cheese and olive tray is a great way to offer a casual appetizer that does not require much preparation. Select a variety of cheeses that are both mild and pungent in flavor so that there is something for everyone's palette.

Region or Country

Many countries or regions throughout the world produce both cheese and olives. Therefore, you can create a cheese and olive tray that is dedicated to cheese and olives from one area of the world. For example, if you were creating an Italian cheese and olive tray, you might include burrata, pecorino, parmesan and caprino. Italian olive ideas include calamata, gaeta, ligurian and lugano. If you were creating a cheese and olive tray reflecting California, you might include Monterey Jack, California cheddar, California gouda or California colby jack and California black ripe olives. Check the cheese packaging or olive bottle to determine the native location of the item.

Stuffed Cheese and Olives

Create a cheese and olive tray that is made up of "stuffed" food items. Olives have a lot of different stuffings such as garlic cloves, almond slivers, pimentos, blue cheese, feta cheese and even caviar. These items can be purchased in the jar section of your local supermarket, or you can purchase olives, pit them and stuff them yourself. When it comes to cheese, use recipes for stuffed peppers -- mild or spicy, stuffed mushrooms and cheese stuffed tomatoes. As a complement to the plate, serve stuffed breads such a spinach bread, pepperoni bread or broccoli bread.

Blue Cheese Tray

If you are hosting people who are fans of blue cheese, then create an entire cheese and olive tray dedicated to sampling blue cheeses from around the world. Maytag Blue, Point Reyes Blue, St. Agur Blue, Stilton Blue and gorgonzola are all popular blue cheeses. Add a variety of green and black olives to the plate. Because both of these items are salty, balance the plate out by adding sweet honey, roasted figs and unsalted walnuts. Use light crackers such as water crackers that do not have a high salt content. This will allow the flavor of the blue cheese to really shine, while still giving you the crunch of the cracker.

Variety

It is said that "variety is the spice of life," and it can also be true in terms of cheese trays. The truth is, your guests probably have an array of tastes and flavor profiles they enjoy. Provide your guests with soft cheeses such as brie and fresh mozzarella, and harder cheeses such as an aged gouda or a Piave. Provide your guests with cheeses made of different types of milk such as cow, goat and buffalo. Add fresh fruit to the plate such as strawberries, blueberries and grapes. Meats in the form of prosciutto, salami or mortadella can add a nice touch. Serve the cheese plate with an array of different crackers or breads. Allow 2 to 3 oz. of cheese or meat for each person who will be stopping over. When it comes to olives, hit the olive bar in your supermarket. Aside from the common types of olives such as the Sicilian green, oil-cured and Nicoise, add marinated vegetables such as mushrooms, peppers and cauliflower to your cheese and olive tray to celebrate variety.

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Nutrition In Act Ii Popcorn Balls

Popcorn balls are sometimes dyed with food coloring for the sake of festivity.

Popcorn balls are a holiday favorite loved for their sweet-and-salty flavor and crunch. In recent years The Act II Popcorn Company, owned by Conagra Foods Inc, has offered pre-made popcorn balls specially wrapped for holidays including Halloween and Christmas. These prepackaged popcorn balls are a relatively healthy treat, low in both calories and fat.

Ingrediants

Act II popcorn balls contain a total of six natural, and two artificial ingredients. The three principal ingredients are all natural, and include popcorn, sugar and corn syrup. Also natural, and making up less than two percent of the final product salt, soy lecithin and natural flavoring. Artificial elements, also making up less than two percent of the final popcorn ball are partially hydrogenated soybean oil and artificial flavoring.

Serving Size

The Act II popcorn ball is packaged in single servings. The nutrition facts on the label are based on a serving of one ball, or 28 grams per serving. Percentages are based on a daily caloric intake of 2,000 calories.

Caloric Intake

Each popcorn ball contains 100 calories. Only five calories per ball, or eight percent of the total caloric intake comes from fat. Eighty-eight percent of the calories are from carbohydrate. The remaining four percent is from protein.

Macronutrients

The total fat in an Act II popcorn ball is one gram, none of which is derived from saturated or trans fat content. It also does not contain any measurable cholesterol. It has a total Carbohydrate count of 25 grams, which includes two grams of fiber and 12 grams of sugar. It has a protein content of one gram.

Micronutrients

There are no significant traces of vitamins or minerals in Act II popcorn balls. The sodium content per serving is 60 milligrams.

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Make A Bento

Although most people think of bento (also called obento) as being lunches, bentos are actually any kind of meal packed in a box. Bentos originate in Japan but can be made up of any food you enjoy that will fit into your food box. You don't need to spend a lot of time making cute characters (charaben) out of hot dogs and seaweed in order to make a Japanese-style bento, and they can be good ways to exercise portion control and counting calories.

Instructions

1. Cook your rice ahead of time. You don't want to pack piping-hot rice into your bento with all the other foods, as it will lead to condensation inside the box. Let the rice cool.

2. Wash your cherry tomatoes and let them dry.

3. Cut the carrot into thin sticks you can fit into a compartment of your bento box.

4. Cut three or four thin rectangular strips out of your nori sheet.

5. Make tofu steaks. Cut your extra-firm tofu into rectangular "steaks." Layer paper towels over a small cookie sheet. Place your tofu slices in a single layer on top of the paper towels. Place another layer of paper towels on top of the tofu. Put a plate or similarly-sized cookie sheet on top. If the plate and cookie sheet is very light, evenly add a little weight on top. The idea is to gently press out as much water from the tofu as possible. Leave for an hour.

6. Heat 2 tbsps oil in a skillet.

7. Add tofu slices to the oil and cook until golden brown. Add dash of soy sauce for flavor. Remove the tofu slices from the oil and let cool.

8. Pack a portion of cooled rice into your bento box. You can fill one small compartment of your box with rice, or, if you don't have compartments, arrange the rice along one side neatly.

9. Arrange your nori strips in a neat design across the top of your rice.

10. Place your cut carrot sticks into another small compartment or fit neatly next to your rice.

11. Pack your tofu pieces into another compartment or near your rice.

12. Sprinkle seasonings onto your tofu or rice. If you don't want any additional seasonings, skip this step.

13. Place cherry tomatoes decoratively around the sections or put them into their own compartment.

14. Stack your bento compartments, seal the lid tightly, and your bento is ready for travel.

Tags: your bento, your rice, cookie sheet, into your, paper towels, tofu slices

Brazilian Barbecue Restaurants In Philadelphia

Brazilian-style barbecue is a specific art, originating in the southern state of Rio Grande do Sul, the gaucho-style of barbecue and service is now practiced in churrascarias (steakhouses) all over the country. Americans in lucky pockets of the country can experience authentic Brazilian barbecue if they know where to go. In Philadelphia, there are a wide variety of Brazilian steakhouses, with a few better than others. The mark of a true Brazilian churrascaria is the never-ending table-side service of a variety of barbecued meats, an plentiful salad bar featuring traditional Brazilian dishes, and a laid-back atmosphere that invites guests to come in, relax and stay a while.

Chima

With four locations in the United States including New York, Fort Lauderdale, Virginia and Philadelphia, Chima Brazilian Steakhouse is a recreation of an authentic Brazilian Churrascaria. The restaurant is set up to mimic those in Brazil in both service and food offerings. The waiters, complete in gaucho garb, are attentious wanderers offering rodizio (barbequed salted meats carried on skewers) of all the varieties of meats Chima has to offer. The gauchos come directly to the table to offer meats when guests so desire. The meat selection includes sirloin, flank, ribeye, filet mignon, chicken, pork, sausage, and salmon and swordfish. Also offered in traditional churrascaria-style is the self-serve salad bar at the center of the restaurant where diners choose the items; salad, soups, rice, beans and bread. The desserts veer a little more toward American cuisine, with apple streudal, cheesecake and tiramisu. However, the mango cream and passion fruit mousse would definitely find its way into a Brazilian restaurant. Chima also offers a fill bar and extensive wine list, as well as the Brazilian national cocktail, the caipirinha.

Chima Brazilian Steakhouse

1901 John F Kennedy Blvd.

Philadelphia, Pennsylvania 19103

(215) 525.3233

chimasteakhouse.com

Fogo de Chão

Owned and operated by two brothers from Rio Grande do Sul, Fogo de Chão is as authentic a Brazilian steakhouse in America can get. The rodizio menu at Fogo features the number one favorite cut in Brazil, picanha (top sirloin). Other Rodizio offerings brought table side by the wandering gauchos include costelo de porco (pork ribs), linguica (sausages), frango (chicken), costela (beef ribs), lombo (parmesan cheese covered pork loin) and many others. When guests are ready for more meat, they simply turn the table medallion to face green side up and a gaucho will be at their side in moments. Along with the rodizio, Fogo offers a traditional salad bar for guests to access any time at their convenience. Traditional Brazilian items include Pao de queijo (tapioca flour cheese bread), Brazilian rice and beans, fried polenta and farofa (flaky seasoned tapioca flour). The salad bar includes a variety of fresh fruits, vegetables and cheeses, including Brazilian palmitos (palm hearts). Fogo stocks a complete bar, but why should guests even consider a martini when Fogo offers ice cold caipirinhas, Brazil's national cocktail, in a variety of tropical flavors? For the designated driver, there is the Guarana, Brazil's favorite soda. If diners have managed to save any room, they can indulge in the South American flan or papaya cream for dessert.

Fogo de Chão

1337 Chestnut Street

Philadelphia, PA 19107

(215) 636-9700

fogodechao.com

Picanha

Though Picanha offers traditional Brazilian-style barbecue, the restaurant is not fashioned as a traditional churrascaria with table-side serving gauchos. All food at Picanha is offered buffet-style; meat included. The meat buffet includes beef, pork, chicken and a variety of fish. The salad bar includes a variety of fresh vegetables as well as beans, rice and other Brazilian side dishes. The dessert menu includes flan, rice pudding, fruit mousses and brigadeiros, or chocolate Brazilian truffles.

Picanha Brazilian Grill

6501 Caster Ave.

Philadelphia, PA

19149-2708

picanhagrill.com

Tags: authentic Brazilian, Brazilian Steakhouse, Brazilian-style barbecue, Chima Brazilian, Chima Brazilian Steakhouse, Fogo offers

Use A Cuisinart Electric Fondue Set

Cuisinart Model CFO-3SS Electric Fondue Set

The Cuisinart Model CFO-3SS Electric Fondue Set consists of a stainless steel, nonstick 3-qt. fondue pot, eight color-coded forks and a fork ring. The 1000-watt adjustable heating probe attaches magnetically to the power cord as a safety feature. It detaches easily if the cord is accidentally yanked, to help prevent spills. Use this guide to get started with the fondue set and familiarize yourself with the basics of preparing cheese, chocolate, broth and oil fondues. Follow the links below for information on fondue recipes and etiquette.

Instructions

1. Set the pot on a level, heat-resistant surface. Set the temperature control dial to "Off" and plug it into the receptacle on the pot. Attach the magnetic power cord plug to the control before plugging it into the AC outlet.

2. Prepare chocolate fondues by heating chocolate chunks and heavy cream at setting 3.5 to 4.5. Stir in solid ingredients and flavoring liqueurs after the chocolate-cream base is well blended.

3. Make savory cheese fondues by first sautéing finely chopped vegetables at setting 5.5. Increase the temperature to 6.5 and add liquids--wine and beer are popular choices. After they boil, reduce the heat to 4.5 and add shredded cheese.

4. Make broth fondues by cooking vegetables at a medium setting, then adding meat, fish or vegetable stock. Skewer chunks of meat, vegetables and mushrooms and cook them to taste in the broth.

5. Use the fork ring with oil fondues to rest the forks against during cooking and reduce splatter. Heat the oil to boiling at setting 7.5, then reduce it to 6.0. Cook morsels of meat and seafood in the hot oil, adjusting the temperature upward if needed.

6. Turn the heat setting to "Off" after using the fondue pot. Unplug it and allow the contents to cool before moving it.

Tags: Electric Fondue, broth fondues, CFO-3SS Electric, CFO-3SS Electric Fondue, Cuisinart Model, Cuisinart Model CFO-3SS, fork ring