Homemade Hot Wing Sauce

Hot wings (also referred to as Buffalo wings) are chicken wings tossed in a mixture of butter and hot sauce. Hot sauce is a condiment that is a mixture of chili peppers, vinegar and spices. Hot wing sauce is one of the simplest sauces to make because it consists of just two ingredients, and you can easily control the level of spice.

Traditional

Make homemade hot wing sauce fresh. Due to its high liquid content, it is unlikely to store well. For a typical batch of hot wings (about 12 whole wings or 24 wingettes), you'll need about six tablespoons of butter. Use real butter, not margarine spread. The hot wing sauce will not have the proper texture with margarine because the additional oils in the spread can make it runny. Melt the butter in a saucepan over low heat until it's smooth without bubbling. Once the butter is melted, move it away from the heat and add in the hot sauce. One-fourth cup of hot sauce is standard for a batch of hot wings sauce, but you can increase the amount for a spicier sauce. Whisk together the butter and hot sauce, then taste it. If you feel it's too hot, melt an additional pat of butter and stir it in to mellow out the hot sauce.

Mild

For a milder, more kid-friendly homemade hot sauce, add a sweet base with just a touch of hot sauce. This can also be used for people who can't handle the spicier variety or who simply don't care for the taste of hot sauce. Melt four tablespoons of butter over low heat, then remove from the stove and stir in one-third cup of ketchup and just two tablespoons of hot sauce. The sugars in the ketchup will give it a sweet flavor, and the small amount of hot sauce will give it subtle spicy undertone.

Coating Wings

Hot wing sauce is generally tossed with fried chicken wings, although you can lighten the dish by substituting grilled or baked wings. Pour your homemade hot wing sauce into a large bowl, then add in the chicken wings. You need plenty of room to toss the wings around in the sauce, so add the wings into the sauce in batches of six or so. Use tongs to gently move the wings around in the sauce, making sure each wing is thoroughly coated. Place the coated hot wings on a platter lined with wax paper to prevent the sauce from spilling off the plate. If you want a more intense wing flavor, transfer the coated wings into a 350-degree Fahrenheit oven for about 10 minutes so the sauce forms an outer glaze, and then toss them in additional sauce before serving.

Tags: wing sauce, chicken wings, around sauce, batch wings, butter sauce, coated wings

Chili Made With White Beans

Green chiles add a little heat to the chili.

White bean chili has a smoother and more mild consistency than traditional red chili. Chopped green chilies give the stew a little kick, while the other spices help mellow out the flavor. The addition of chicken or turkey gives the stew more heft, without feeling too heavy like a beef-based chili. Chili made with white beans may have you rethinking your favorite chili recipe.

Instructions

1. Heat the butter slowly in your stock pot until it melts. Add minced garlic and diced onion and stir over low heat. Add chopped green chilies and cook for an additional five minutes.

2. Pour the white beans and the liquid from the cans into the pot. Stir to coat the beans with the mixture.

3. Cook the cubed chicken breasts or ground turkey in a frying pan, until the poultry is cooked through. Immediately transfer the chicken or turkey to the stock pot.

4. Make your own chili powder with the cumin, oregano, black pepper, salt and red pepper flakes. Combine equal parts in a small bowl, adding or removing spices you like or don't like. Add the seasoning to the chili.

5. Pour the chicken broth over the mixture and stir to combine. Set the heat to medium and cook for at least an hour. Just before removing the chili from the heat, sprinkle fresh chopped cilantro over the top and add the juice from one lime.

Tags: chicken turkey, green chilies, white beans

Decanter Etiquette

Use a Decanter Properly

A decanter is a glass vessel used to separate a clear liquid, usually wine, from its sediment. The vessel is shaped with a small tube on the top and broadens to a larger shape on the bottom. This design allows the liquid to pour through while the sediment--any impurities that have collected in the bottle--remain in the bottom of the decanter. A decanter is also used to aerate the wine, by allowing it to move throughout the decanter as it is poured into a glass.

Choosing a Decanter

A decanter is a smooth glass pitcher with a small mouth, a long neck and a large base. You can purchase decanters at your local wine store, department store, or on-line (see Resources). Decanters can range in price, depending on if they are made from a mold (the least expensive types), hand-blown glass, or crystal (the most expensive). Decanters should be made of clear glass, so you can check to see the sediment in the wine and so you can clean the decanter properly. The decanter you purchase should be easy to clean, despite having the proper long-necked shape and small mouth.

Removing Sediment

The purpose of a decanter is to remove as much sediment as possible from the wine bottle, allowing the wine to be pure and clear when poured into the glass for tasting. Carefully pour a small amount of wine, about one-quarter of a bottle, into the decanter. Then swirl the decanter to allow the sediment to fall to the bottom of the decanter. Slowly pour the contents of the decanter into a glass of wine, allowing the wine to fall out of the decanter in a thin, horizontal sheet of liquid. This way, the sediment will be strained out of the glass and back into the decanter. When the decanter is empty, pour the sediment out into the sink and wash the decanter thoroughly with soap and water.

Aerating the Wine

Another use for a decanter is to aerate the wine, bringing out the flavor and aroma of both older and newer wines. To aerate wine properly, a small amount of wine should be poured into the decanter at a time. The decanter should provide as much surface area for the wine to touch as possible, agitating the molecules in the wine and allowing the flavor and smell to become more aromatic. The wine should be swirled within the decanter for several seconds, then poured carefully into the wine glass. The wine should spill from the decanter in a thin, horizontal sheet of liquid to create the most surface area and agitate the molecules of the wine as they enter the glass.

Tags: aerate wine, into decanter, into glass, poured into, wine allowing, wine should, allowing wine

Get Excess Fat Out Of Soup

Remove excess fat from your soup to cut your meal's calorie and fat content. Excess fats can quickly build up in a soup with ingredients such as oils, meats and creams. As the soup cooks, excess fats rise to the surface. Use a variety of techniques to remove excess fat from your soup based on the amount of time and tools you have available.

Instructions

Hot Soup Techniques

1. Pour the soup into a fat-separating pitcher. Typically you should do this towards the end of your recipe, after cooking meat and other fatty components.

2. Pour the soup from the pitcher back into your saucepan. Excess fat will rise to the surface of the separator while the soup stays near the bottom. As the soup pours, fat will get trapped in the separator and will not pass through.

3. Use a fat-separating ladle to skim the fat from your soup. This works on the same principle as the separating pitcher, but will not work quite as quickly.

4. Remove large chunks of meat from you soup and then skim the surface of your soup with a grease basket or slotted spoon. This is the least effective means of excess fat removal and should only be used if you lack more efficient equipment.

5. Remove the soup from heat and cover with a layer of ice cubes. Wait about three minutes, and then gently stir the ice cubes. The fat should be in solid chunks stuck to the ice cubes. Remove the ice cubes and reheat the soup if necessary.

Refrigerate the Soup

6. Allow soup to cool to about room temperature on counter, and then cover and place in refrigerator for six to eight hours.

7. Remove soup from refrigerator. Excess fat should have risen to the surface and solidified. Use a spoon to scoop out the chunks of solid fat.

8. Reheat the soup on stove top and proceed with recipe or serve.

Tags: your soup, from your, from your soup, soup from, excess from

The Best Tomatoes To Grow For Canning

Low-juice plum tomatoes are good for canning.

All types of tomatoes can be canned, but some produce more juice than others, resulting in a more watery product. Several varieties, often called plum tomatoes due to their plumlike shape, have been developed that produce thicker skins, more pulp, less juice and fewer seeds. They are your best choices for canning whole and for making sauces.

Roma Napoli

The elongated pointed fruit of this variety weighs 2 to 3 oz. each. Roma Napoli is a good choice to grow for canning, as well as for making sauces and ketchup, which also must be canned and processed for long-term storage. It starts producing fruit in 75 to 80 days.

Ace 55

This variety produces more rounded fruit than regular plum tomatoes but has the same thick flesh and low juice content. Considered an heirloom, or old-fashioned tomato, it is good canned whole or made into sauces. Fruit production starts in 70 to 80 days.

Amish Paste

Its thick flesh and low juice content make Amish Paste tomatoes a good choice for canning and making canned sauces. The heart-shaped fruit has few seeds and has a slightly sweet flavor. Its tall plants mature and begin producing in 80 days.

Rutgers

A standard-sized tomato, Rutgers is an old standby that was the tomato of choice for the Campbell Soup company, which developed it for soup production in 1928. According to the Southern Exposure Seed Exchange, Rutgers " remains well known for its excellent flavor and reliability, especially as a canning variety." The plants mature in 73 days.

Tags: plum tomatoes, Amish Paste, flesh juice, flesh juice content, good choice

Spanish Christmas Foods

Spanish Christmas foods include king cake, which is served on Three Kings Day.

Christmas traditions in Spain reflect the country's culture. Instead of Santa Claus, Spanish children are visited by the three wise men--Gaspar, Melchior and Balthasar--on Jan. 6. Children leave straw or barley in their shoes for the wise men's camels before they go to bed Jan. 5. In exchange, the wise men leave presents. Spanish Christmas foods include seafood and traditional desserts and candies. This holiday, which is celebrated from December into January, is a time for feasting and dancing.

Seafood

Traditional Spanish Christmas meals often include a seafood dish. Such dishes can include prawns served with garlic mayonnaise, which are simple to prepare. Mix garlic and mayonnaise and grill the prawns. Serve fried sea bass with fresh cream. Prepare the sea bass on the stove top. Flavor it with butter, olive oil, pepper, salt and shallots. Spanish seafood dishes also include smoked salmon. Flavor the salmon with dill and lemon juice. Serve this dish with white asparagus.

Turrón

Turrón is a nougat candy with a rich history. This candy is an integral part of Christmas for Spaniards. The first recorded recipe for turrón dates back to a ladies' manual from the 16th century. The Moors introduced the candy to Jijona, a small town north of Alicante, according to DonQuijote.org. The original turrón recipe includes egg whites, honey, sugar, lemon and ground almond. The ingredients are heated and mixed slowly to achieve a specific consistency, which is cooled and cut into pieces. "The nougat is available in two trademark styles: Jijona's is soft, while Alicante's is hard and crunchy," according to DonQuijote.org. Turrón variations are made with such ingredients as nuts, chocolate, honey, dried fruit, coconut and liqueurs.

King Cake

A Spanish Christmas would not be complete without roscón de los reyes, or king cake. This dessert often is served on Three Kings Day, which is celebrated Jan. 6. The cake is a yeast-based brioche made in the shape of a ring and filled with dried nuts and fruits. This cake is named after Three Kings Day, which honors the three wise men who visited Jesus. A coin, ring or trinket is placed in the cake. The person who receives the piece of cake containing the toy gets to be king--or queen--for the day. This cake is made with such basic ingredients as flour, sugar, butter, milk, lemon and salt. The cake "is decorated with candied fruits, symbolic of the emeralds and rubies that adorned the robes of the three kings," according to Escuelai.com.

Tags: Spanish Christmas, according DonQuijote, Christmas foods, Christmas foods include, foods include, garlic mayonnaise, include seafood

Cook With Breadcrumbs

If you have a lot of leftover bread and are tired of making french toast, try making breadcrumbs. You can use breadcrumbs to add flavor to many different recipes and as fillers for meatloaf and other dishes. Keep a jar of breadcrumbs in your kitchen, and use them whenever you feel like adding an extra bit of flavor or texture to your recipes.

Instructions

1. Make breadcrumbs. Dry out the bread in an oven at a low setting for a few minutes. Grind the bread in a food processor. Store in an airtight container to preserve freshness.

2. Put on top of stuffed peppers, baked fish and casseroles baked in the oven. You may want to drizzle a bit of olive oil on top as well. The breadcrumbs add flavor and a bit of texture to these dishes.

3. Mix breadcrumbs into your meatloaf to stretch it. With meatloaf, use coarse breadcrumbs rather than fine. Stale saltines also add a pleasant flavor.

4. Use breadcrumbs on scalloped potatoes or egg dishes. Breadcrumbs break up the smoothness of these dishes and add variety.

5. Add to soups, especially creamy soups, such as pea soup or pureed vegetable soups. Sprinkle some breadcrumbs on the top of these soups to add zest and crunch.

6. Coat fish or chicken schnitzels before frying. Simply dip the fish or chicken pieces in egg and coat them in breadcrumbs mixed with salt, pepper and paprika to taste.

Tags: breadcrumbs flavor, fish chicken, flavor texture, these dishes

Spice Up A Fried Egg Sandwich

Use a heat resistant spatula, such as silicone, for flipping eggs.

Fried egg sandwiches are one-pan meals that you can serve for breakfast, lunch or dinner. By adding the dairy and vegetables to the proteins and grains of the egg sandwich, you have a complete meal between two slices of bread.Serve this fried egg sandwich with a side of baked potato wedges or a bowl of freshly sliced fruit for a nutritious meal.

Instructions

1. Fry a patty of spicy pork sausage in a saut pan until the sausage is fully cooked and contains no pink in the center. Set the sausage patty aside but leave the grease drippings in the saut pan.

2. Toast two thin slices of bread that is crusty and is covered with holes and crevices, such as sourdough bread. Smear 1 tbsp. of unsalted butter over both sides of the toasted slices of bread.

3. Place the cooked sausage patty on one piece of bread and two thin slices of aged cheddar over the sausage.

4. Melt 1 tbsp. of unsalted butter on medium-high heat in the same pan containing the sausage drippings until the foam of the butter has subsided.

5. Crack two large eggs and carefully drop the raw eggs in the hot grease. Sprinkle a few shakes of poultry seasoning, such as Old Bay, over the eggs. Cook the eggs until the whites turn glossy. Slide a spatula gently under the sides of the eggs to ensure the eggs are not stuck to the pan, and then flip each egg carefully so the yolks do not burst.

6. Let the eggs cook for 30 seconds on this side. Slide the eggs one at a time on the uncovered slice of bread. Slice a knife through the yolks so they run into the bread to be absorbed rather than explode when you bite into the sandwich.

7. Top the eggs with four to six leaves of arugula, depending on how many leaves it takes to form a single layer over the eggs. Place two thin slices of tomato on the arugula and salt and pepper the tomato to your taste preference.

8. Flip the toast covered with sausage and cheese over and place squarely on top of the tomato. Press the sandwich together before slicing across diagonally; eat immediately.

Tags: slices bread, thin slices, covered with, over eggs, sausage patty, tbsp unsalted

Make Chili With Roma Tomatoes

Fresh tomatoes can enhance your chili.

According to most historians, chili first came to America in the 20th century by way of the destitute population who found it a tasty way to stretch the beef and make it last. Nowadays, chili is found in all kinds of households and is served as a main dish, appetizer or snack. To make chili with fresh, Roma tomatoes requires a few more steps than using canned tomatoes, but true chili connoisseurs will advise that it is worth the effort.

Instructions

1. Place the tomatoes into the pot of boiling water until the skin begins to break. Quickly remove and transfer to the bowl of cold water.

2. Remove tomato skins and tops when the tomatoes are cool.

3. Scoop out tomato seeds using the melon baller and discard.

4. Heat the oil in the pan and add meat and spices. Cook for about five minutes on a high flame or until the meat begins to turn brown.

5. Peel and dice onion and the remaining parts of the tomatoes.

6. Add onion, tomato paste, kidney beans and tomatoes to the meat and stir.

7. Cook mixture for about 20 minutes on a medium flame, stirring frequently, until the onion is soft.

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Creative Fruit Salads

Fruit salads are a great way to incorporate fresh produce into your diet.

Fruit salads are an excellent way to showcase fresh produce. However, the usual combination of bananas, apples and oranges can get a bit boring at times. Update your everyday fruit salad with some savory ingredients and unexpected herbs. These salads are delicious anytime of day, paired either with your morning coffee or your dinner steak.

Cucumber Watermelon Salad

This crisp, cool salad combines two very refreshing ingredients and gives them a minty kick. Cut 2 lbs. of watermelon into medium-sized chunks. Peel and slice 1 large cucumber. Thinly slice 1/4 cup red onion. Tear or slice 1/2 cup fresh mint leaves. Combine all ingredients in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and serve immediately.

Honey-Lemon Fruit Salad

This sweetly refreshing fruit salad is great as either breakfast or dessert. You can use just about any fruit you like and it's still bound to turn out delicious. Cut 1 small cantaloupe into medium-sized chunks. Slice 2 bananas. Wash and slice 4 cups of your favorite berries. Peel and slice 3 kiwis. Mix all ingredients together in a bowl. In a separate bowl, microwave 2 tbsp. lemon juice and 3 tsp. honey for 30 seconds. Whisk vigorously until the honey has dissolved. Add 1/2 tsp. nutmeg to the mixture, then pour over the fruit. Serve immediately.

Cherry Tomato Cantaloupe Salad

This sweet and savory combination pairs well with barbecue fare. Cut half a cantaloupe into medium-sized cubes. Wash and slice 1 pint-sized container of cherry tomatoes. If you prefer, you may use grape tomatoes, strawberry tomatoes, or any small, sweet tomatoes. Slice or tear 1/4 cup of fresh mint leaves. Combine all ingredients in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper.

Green Strawberry Salad

This dish is an interesting update on the usual strawberries and cream. Including some leafy greens makes this delicious to serve alongside dinner or breakfast. Wash and slice 2 pint-sized containers of strawberries. Wash and blot dry 1 pint of raspberries. Wash and slice one small bunch of baby arugula. Toss all ingredients in a large bowl with 1/2 tsp. salt and the zest of 1 lemon. In a separate bowl, whisk together 1 1/2 cups ricotta cheese, 2 tbsp. sugar, 1/2 tsp. nutmeg, the juice of 2 lemons and the zest of 1 lemon. Serve the salad with the dressing on the side to prevent it from getting soggy.

Tags: Salad This, Wash slice, ingredients large, ingredients large bowl, into medium-sized, large bowl, with salt

South Jersey Wine Lovers Clubs

Whether you're new or an experienced taster and collector of wines, there's a wine lovers' club in southern New Jersey for you. South Jersey hosts several groups of wine enthusiasts who meet on a regular basis to try new wines, discuss wines and wine paraphernalia and get to know other wine lovers in their neighborhoods.

Garden State Wine Club

The Garden State Wine Club offers several levels of membership starting at $20 a month for two bottles of wine. The wine is shipped to your home, and you also receive information about local wine classes, dinners and other events in your area. The GSWC has members from all over New Jersey, and it sends out information about local events to members in different parts of the state.

Inner Circle Wine Tasting Society

The Inner Circle Wine Tasting Society (ICWTS) holds events in southern New Jersey to educate its members about wine while raising funds for charitable organizations. Members can request that events be held in their towns or neighborhoods, or at local restaurants. Events usually consist of wine tastings, dinners with a different wine for each course and lectures on wine. Proceeds go to fight hunger in New Jersey and the region.

Tomasello Winery Club

The Tomasello Winery in southern Hammonton, New Jersey, sponsors its own wine lovers' club. Events include wine education lectures and seminars, wine and cheese tastings, and wine dinners. The winery also hosts special events like weddings and parties.

Tags: wine lovers, about local, Circle Wine, Circle Wine Tasting, Garden State, Garden State Wine, information about

Hungarian Restaurants Near Youngstown Ohio

Youngstown, Ohio is home to many attractions, like the Butler Institute of American Art, Oakland Center for the Arts and the Mill Creek Park. The city also offers an array of dining options for locals and tourists who want to enjoy Hungarian food. Some restaurants near Youngstown, Ohio specialize in Hungarian dishes.

Paprika Café

The Paprika Café is a family-owned Hungarian restaurant in Youngstown, Ohio. The restaurant opened in 2006 and is run by two Hungarian brothers. Pictures of the family adorn the walls and simple checkered tablecloths cover the tables. Upon entering the restaurant, guests can see the kitchen, where the owner of the restaurant usually works. Items on the menu include Ernie's Hungarian Kolbasz, Chicken Paprikash, Stuffed Cabbage, Kolozsvary Kaposzta and Beef Tips & Dumplings. They also offer homemade desserts like Apple Strudel, Walnut Torte, Kilfi, Zserbo, Dobos Torte and Pogacsa. Guests who are looking for home-cooked Hungarian meals will enjoy the Paprika Café.

Paprika Café

2626 Mahoning Avenue

Youngstown, OH 44509

330-799-2105

Monica's Caribbean & Hungarian Restaurant and Bakery

This restaurant serves a fusion of Caribbean and Hungarian food. Monica Limerick, the owner of the restaurant, prepares the food herself. The restaurant itself is small but very popular. Guests who want to visit the place may call in for reservations in advance. Some of the items it serves include Chicken Paprikash, Beef and Chicken Curry, Chicken in Jerk Sauce, Hungarian Beef Goulash and Stuffed Cabbage with Dumplings. The restaurant offers offsite catering for events that have a maximum of 20 people.

Monica's Caribbean & Hungarian Restaurant and Bakery

644 E 185th Street

Cleveland, OH 44119

216-481-7776

To Go Hungarian Food

The To Go Hungarian Food restaurant is a little place 73 miles from Youngstown. This is for those who need a quick bite of Hungarian food. Some of the items on the menu include Stuffed Cabbage Casserole, Chicken Paprikash over Noodles, Kielbasa & Sauerkraut and Beef Goulash over Noodles. Guests should also try one of its original recipes, the City Chicken. It is a pan-fried dish coated with crackers. Guests who are on a tight budget will find this a great place to have food.

To Go Hungarian Food

34912 Ridge Road

Willoughby, OH 44094-4135

440-942-1387

Tags: Youngstown Ohio, Caribbean Hungarian, Chicken Paprikash, Stuffed Cabbage, Beef Goulash, Caribbean Hungarian Restaurant, food Some

Use Dried Herbs And Spices For Dips

Herbs and spices add flavor to plain sour cream or yogurt to create a dip for chips or vegetables. Cooking with dried herbs and spices differs slightly from using fresh varieties. For the most flavorful, tasty dips, use your dried herbs and spices correctly. Need recipe ideas for dip? See the Resource section.

Instructions

1. Buy small amounts of dried herbs and spices and use them within one year of purchase (see Reference 1).

2. Learn the best dried herbs and spices for dips by consulting an herb and spice chart. See Resource 2 for the uses of various herbs and spices. Parsley, paprika, sesame seeds and chives will add flavor to bland dip bases such as sour cream (see Resource 2).

3. Replace each tablespoon of fresh herbs in a dip recipe with 1 teaspoon of dried herbs or 1/4 tsp. powdered herbs or spices for a 3 to 1 replacement ratio of fresh to dried herbs (see Reference 2, page 2).

4. Before adding the dried herbs and spices to your dip, crush them lightly between your hands or with a mortar and pestle (see Reference 2, page 3).

5. Combine the ingredients for the dip at least 2 hours before serving. Refrigerate the dip for at least 2 hours before serving. Leaving the dip overnight in the refrigerator helps to allow the flavors of the dried herbs and spices to meld (see Reference 1).

Tags: dried herbs, dried herbs spices, herbs spices, herbs spices, before serving, dried herbs spices, hours before

Make Your Own Chip Puller

Large, modified paper clips work well as chip pullers.

A chip puller is a simple, tweezer-type tool that helps you remove a chip from an electronics board, such as a motherboard, without breaking or bending the pins that hold it in place. Sometimes it is easier to use a homemade chip puller instead of a standard chip puller because you can customize its tips to the chip socket size and the angle at which the chip is seated.

Instructions

Paper Clip---One-Sided Chip Puller

1. Unbend a large paper clip until it is in a straight line.

2. Use pliers to strip back the rubber or plastic coating on one end of the paper clip until about 1/4 inch of wire is exposed.

3. File the exposed metal end with a metal file until the end has a point that will get under a computer chip to pull it from an electronics board.

4. Shape the exposed wire with the pliers so that your chip puller end is angled. This will help you pull a computer chip up and out of its pin setting on an electronics board.

Paper Clip---Double-Sided Chip Puller

5. Align the wire cutters on a large paper clip so that you cut through it slightly below where the inner bend ends. The inner pieces should fall out. You should now have an open-ended oblong shape like a pair of tweezers.

6. Use pliers to strip back the rubber or plastic coating on the paper clip ends until about 1/4 inch of wire is exposed on each end.

7. File the exposed metal ends with a metal file until each end has a point.

8. Shape the exposed wire with the pliers so that your chip puller end is angled. This will help you pull a computer chip up and out of its pin setting on an electronics board.

Tweezers

9. If you need a stiffer chip puller for more difficult chip pulling, use a metal file to file the ends of lightweight, soft metal tweezers into sharp points.

10. Bend the tweezer sides inward or outward with pliers, depending on the size of the computer chip, to aid in gripping the chip's sides.

11. Bend the tweezer tips inward at an angle that will help you get underneath a computer chip to pull it out.

12. Wrap thin strips of duct tape around the handle and sides of the tweezers to give you a better grip.

Tags: computer chip, electronics board, paper clip, chip puller, metal file, will help

Make Kao Man Gai

Thai street market

If you have been to Thailand, you likely have eaten Kao Man Gai. Many Thai streets are lined with food carts emitting tantalizing scents of sumptuous soups, spicy meats and fried bananas. Kao Man Gai is a chicken and rice dish commonly served at Thai street stalls. "Kao" is the Thai word for rice, and "Gai" means chicken. With a bit of considered shopping and preparation, you can create this casual and delicious Thai cart meal in your own home.

Instructions

1. Bring vinegar and honey to a boil in saucepan. Continue to cook for 10 minutes, stirring often until the honey mixture is smooth. Remove from heat and let cool.

2. Hot Thai chili peppers

Add cucumber, cilantro and chili, adjusting the chili to how hot you want the cucumber relish to be. Stir well and set aside.

3. Warm coconut milk in a large pot. Add the garlic, ginger and shallot, and continue to cook over medium heat for a few minutes.

4. Add chicken to the pot and cook at a slightly higher heat. Mix in curry and turmeric powders, stirring to coat the chicken.

5. Add rice, miso paste and soy sauce. Pour in water and stir well. Insert bay leaf, cardamom pods and cinnamon stick, then cover and bring to a gentle boil.

6. Reduce heat and simmer for approximately half an hour, until the rice is tender and chicken is cooked, adding water if necessary. Remove the pot from the burner and leave covered for 10 minutes. Discard the cardamom, bay leaf and cinnamon stick and gently fluff the rice and chicken mixture.

7. Serve the rice and chicken dish warm with a side of cucumber relish for dipping.

Tags: chicken rice, cinnamon stick, cucumber relish, Remove from, rice chicken, Thai street

Make Colcannon

Colcannon uses those two great Irish staples: potatoes and cabbage. Before you can say "boring," though, know that it really is better than it sounds. You can enjoy it as a side dish for meat (yes, for corned beef) or as a simple vegetarian dinner. Serves six as a side dish or three as a main dish.

Instructions

1. Peel the potatoes, cut them into large chunks, and boil them in salted water until tender (10 to 15 minutes).

2. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the leeks and salt and pepper to taste; cook for a few minutes, until the leeks begin to soften.

3. Add the cabbage and cook until tender but not flabby, about 5 minutes. Remove from heat.

4. Drain the cooked potatoes, return them to their pot, and mash with the milk, plus salt and pepper. Stir in the leeks and cabbage. You could eat the colcannon now, but it's better when baked in the oven for a bit - the flavors blend together.

5. To bake, place the colcannon in a greased casserole dish and sprinkle sweet paprika over the top for garnish.

6. Bake in a 400 degree F oven until the top is golden and browned in a few places, about 15 to 20 minutes.

Tags: about minutes, salt pepper, side dish, until tender

Carve Meat

Meat such as beef, pork and poultry is made up of thousands of tiny strands of muscle. The way you carve or slice this meat for serving can determine how tender or tough the meat turns out. In order to properly carve meat, you need to learn the basics.

Instructions

Whole Ham or Leg of Lamb

1. Hold the meat steady with a fork. Create a flat base by cutting several lengthwise slices from the thin side of the meat and use the flat surface as a base. Unlike many other roasted meats, lamb is tender enough to slice with the grain of the meat.

2. Slice the meat perpendicular to the bone. Then cut parallel to the bone to release the slices.

3. Cut off the remaining meat on the other side in one large piece. Slice it after it is removed.

Standing Beef Rib Roast

4. Create a flat base by slicing away one end of the roast.

5. Slice the meat across the top of the roast. Cut vertically along the bone to remove the slice.

6. Serve or plate the slice by using the fork to steady it while you insert the knife under the slice.

7. Cut the standing rib roast according to your serving method or your guest's request. It can be cut either in very thin slices or up to slices 1/2 inch thick.

Pork Loin

8. Buy a pork loin with the backbone removed or have it removed at the meat counter.

9. Make portions with a bone in by slicing down the center between each rib.

10. Create thinner slices by slicing along each rib bone and serving alternating slices with and without a bone in.

Goose, Turkey and Other Poultry

11. Remove the drumsticks first by slicing through the joints. Hold up the drumstick by the bony end and slice downward along the bone.

12. Slice meat from the thighbone and then remove the wings by slicing through the joints as you did for the drumsticks.

13. Cut the breast meat in thin slices from both sides of the breastbone.

Tags: Slice meat, along bone, Create flat, Create flat base, flat base, slices from

Can Lactose Intolerant People Drink Goat'S Milk

Can Lactose Intolerant People Drink Goat's Milk?

Lactose intolerance afflicts millions of people worldwide. For those who are lactose intolerant, an alternative to dairy in goat's milk. Since individual degrees of lactose intolerance vary, those with higher sensitivities cannot necessarily exercise this option.

Lactose Intolerance

When the small intestine fails to produce enough of the digestive enzyme lactase, the body cannot process lactose (milk sugar). All sources of lactose, including dairy products, protein powders, and medications, can cause intestinal discomfort.

Considerations

Though goat's milk contains lactose, it does not always provoke the gas, nausea, bloating and diarrhea symptomatic of lactose intolerance. This may be due to goat's milk's chemical composition.

Theories/Speculation

Theories suggest that smaller fat globules and higher amounts of essential fatty acids render goat's milk more easily digestible than cow's milk. Lower concentrations of casein (protein) may also contribute to its digestibility.

Misconceptions

Occasionally, the ability to process goat's milk, but not cow's milk, indicates casein allergy rather than lactose intolerance. Diet and blood tests can help determine the presence of a comparatively rare casein allergy.

Warning

Drinking goat's milk is the only way to conclusively know how it will affect your digestive system. Do not make any changes in your diet without first consulting your health care practitioner.

Tags: goat milk, casein allergy, Drink Goat, Drink Goat Milk, goat milk, Intolerant People

Use A Hot Dog Rotisserie

Many people enjoy the way that hot dogs taste when bought at a ballpark or stadium. If this sounds like you, then you may wish to own your own hot dog rotisserie. These machines are easy to use and can give you the best tasting hot dogs that you have ever cooked. Read on to learn use a rotisserie to roast the perfect dog.

Instructions

1. Purchase a hot dog rotisserie. Before you can make your own rotisserie hot dogs, you need to get one of the makers. You can find smaller rotisseries online at Gadget Universe and As Seen on TV.

2. Plug in the hot dog rotisserie to begin warming it up. Most rotisseries need at least 10 minutes to heat up properly.

3. Place the hot dogs between the rollers on the machine. Most of the smaller models can cook four to six large hot dogs at a time. You do not need to defrost the hot dogs before putting them on the rotisserie.

4. Adjust the setting on the machine and use the timer. The hot dogs will typically cook completely in 10 to 15 minutes on a medium to high setting. If you want to leave the hot dogs on the rotisserie for a while, use the low setting.

Tags: your rotisserie

Make Okra Gumbo

This Creole gumbo recipe starts with the traditional holy trinity of onion, green pepper and celery, and finishes with a medium-brown (or blond) roux. The filé powder, available in most larger grocery stores, is made from sassafras root and helps give gumbo its distinctive flavor. Both filé powder and the okra's thick, natural juices help thicken the gumbo. In addition, roux is added to thicken the gumbo even more, though if you don't want the gumbo to become thicker, adding the roux is not necessary.

Instructions

1. Preheat your vegetable oil in a large Dutch oven.

2. Sauté onions over medium heat. Stir in garlic, green pepper and celery, and sauté the vegetables until the garlic starts to brown, and the pepper and celery are just tender.

3. Add okra and cook for 20 minutes. Crush the tomatoes. Add them and the tomato juice. Stir the tomato paste, cayenne pepper, bay leaf, salt and pepper into the vegetables. Cook the gumbo for 30 minutes, stirring occasionally.

4. Make your roux with butter and flour. Melt butter in a small pot over medium heat. Whisk in the flour, and cook until the mixture is a medium-brown color, pulling it off the heat before it becomes dark brown.

5. Stir the roux and the filé powder into the gumbo. Cook for 10 minutes, stirring occasionally, until thickened.

6. Add water if the gumbo is thicker than you'd like, and simmer for 15 more minutes. Season with salt and pepper to taste.

7. Serve the gumbo over rice.

Tags: pepper celery, green pepper, green pepper celery, medium heat, minutes stirring

Keep Frozen Mochi Soft

Mochi, a Japanese soft and chewy cake made of rice flour and coconut milk, can be flattened and wrapped around jam, bean paste and even ice cream to make a sweet dessert. Traditional preparation of mochi involves a large group of helpers who pound sweet rice and other ingredients into a paste consistency, then hand-form it into cakes. Though frequently eaten fresh in Japan, homemade mochi can be frozen for later use. You can also purchase frozen pre-made mochi at grocery stores with ethnic foods sections. A few tricks preserve the soft texture of fresh mochi when you freeze it.

Instructions

1. Roll prepared mochi pieces in potato starch, available in the baking aisle at grocery stores, to keep them soft and prevent them from sticking together when you freeze them in a large batch.

2. Wrap each individual piece of mochi in clear plastic wrap before you place it in the freezer to keep it from drying out. Store the individually wrapped pieces in a large plastic freezer storage bag or airtight container.

3. Pan fry fresh mochi to give it a slightly crunchy exterior but still maintain the soft center. Cut mochi into bite-size pieces and lightly coat the outside with cooking oil. Pan fry them on medium until the exterior turns slightly crunchy and the pieces start to puff up. Toss the mochi pieces in kinadko or sugar shoyu to finish them. Store these in the freezer in a plastic freezer storage bag or an airtight container for later consumption.

4. Bake fresh mochi pieces in the oven at 350 degrees Fahrenheit or 3 to 4 inches from the top of the oven on the broiler setting. After 5 to 10 minutes, the mochi will start to soften. Flip it over at this point and continue to bake it until it starts to puff up.Toss the pieces in sugar or kinako powder and store them in a plastic freezer storage bag or an airtight container in the freezer.

Tags: airtight container, freezer storage, freezer storage airtight, fresh mochi, mochi pieces, plastic freezer

Make Mixed Vegetable Rice

Mixed vegetable rice is a simple but tasty dish. Fresh vegetables are ideal when there is enough time to slice or dice them but frozen mixed vegetables reduce the work when one needs a meal in a hurry. You may use the fresh or frozen vegetables of your choice but consider adding carrots, peas or sweet corn if you want a touch of sweetness. It takes about 45 minutes to prepare this dish.

Instructions

1. Pour a cup of rice into a sieve and place the sieve in a bowl. Place the sieve and bowl under a stream of cold running water for a few minutes to wash some of the starch off.

2. Take the sieve out of the bowl, pour the water in the bowl out and place the sieve back into the bowl to drain the rest of the water off the rice.

3. Dice the onions into medium-sized chunks.

4. Place a pot on a medium flame. Pour 1 tablespoon of vegetable oil into the pot and wait for it to heat up.

5. Pour ¼ cup of cumin seeds into the hot oil. When the cumin seeds begin to pop, add the onions.

6. Fry the onions until they are translucent. Add a cup of mixed vegetables and the garam masala then stir.

7. Pour the rice into the pot and stir.

8. Pour 1½ cups of water into the pot and cover it. Make the flame high until the water begins to boil. Reduce the flame to low and let the rice simmer for about 15 minutes.

9. Stir the rice and then cover the pot, leaving a slight opening. Turn the flame off. Let the rice sit for about five minutes before you serve.

Tags: sieve bowl, about minutes, cumin seeds, flame rice, mixed vegetables, place sieve

Stuff Peppers

Sometimes the combination of meat and vegetables in the very same bite can be great. So if you love hearty ground beef and you love the taste of peppers (not to mention the health benefits of the Vitamin C) then you should make stuffed peppers for your friends and family. Here is a great recipe.

Instructions

1. Clean the peppers for your stuffed pepper recipe. Cut off the tops of your stuffed peppers. Then remove the seeds and rinse thoroughly. Pat dry with a paper towel and set aside.

2. Boil a pot of water. Fill the pot 2/3 of the way full and place over a high flame. Add a pinch of salt if desired.

3. Dump the peppers into the boiling water and allow to boil for 5 minutes or until the peppers have a dull green hue.

4. Chop the onion semi-fine using your knife and cutting board.

5. Brown the beef over a low flame using your frying pan on the stove.

6. Stir in the chopped onions, uncooked rice and tomato sauce. Continue to stir until well mixed and heated.

7. Stuff the peppers with the meat, rice, sauce mixture. Be sure to pack the peppers well, as more filling adds more flavor.

8. Place into the oven at 375 degrees and cover with foil. Bake for 15 to 20 minutes.

9. Remove foil from the peppers and top generously with mozzarella. Place back into the oven until mozzarella is golden brown.

10. Remove the stuffed peppers from the oven, let cool slightly and serve.

Tags: stuffed peppers, into oven, peppers your, using your, your stuffed

Cooking Live Lobsters

For some cooks, the thought of cooking a live lobster can be a bit intimidating. In reality, cooking live lobsters is very easy, and even the novice cook can handle the task.

Choosing the Lobsters

When purchasing lobsters, choose the liveliest lobsters in the tank. Live lobsters will be flipping their tails, moving their legs or moving their antennae. A lobster that doesn't move at all is dead and should not be purchased. When planning to serve whole cooked lobster, figure on one lobster per person. If cooking the lobster for other recipes, each 1 to 1 1/2 pound lobster will yield approximately 1 cup of cooked meat.

Bringing the Lobsters Home

Lobsters cannot live in fresh water, so the best way to transport your lobsters from the store to your home is in a styrofoam ice chest. Place an unopened bag of ice in the bottom of the chest and put the lobsters on top of the ice bag. Keep the lobsters in the ice chest or transfer them to the refrigerator once you get home.

Cooking the Lobsters

You will need 2 1/2 to 3 quarts of water for every lobster you plan to cook. The pot needs to be large enough to hold the whole lobsters and the water, so minimally a 12-quart stockpot should be used. The pot should have a tight lid to keep the water boiling as you add the lobsters to the pot. A good pair of kitchen tongs are recommended for lowering the lobsters into the boiling water and removing them from the pot when cooked.

Cooking Times

Smaller 1-pound lobsters will cook in approximately 15 minutes. Add an additional 5 minutes for every 1/2 pound of lobster over 1 pound. The lobster is fully cooked when the antennae can be pulled out easily.

Salt Water or Plain Water

Many cooks believe that using salt water to cook the lobster gives the cooked meat a better flavor. Some recipes call for as much as 2 tablespoons of salt per quart of water in the pot. If you are watching your sodium intake, the salt can be omitted completely from the water.

Tags: pound lobster, cooked meat, lobsters will, moving their

When Are Tomatoes Ripe For Picking

Daily harvesting of tomatoes ensures capturing them at their peak.

The tomato has long been a favorite for the home garden. Available in a mind-boggling array of sizes, shapes and colors, the endless options make tomato-growing fascinating and fun. Whether they are cherry, plum, beefsteak, pear, yellow, red, white or pink tomatoes, the fruit will taste best when picked in its prime. Harvested too early, the texture and flavor of tomatoes will be underdeveloped. Left too long on the vine, the fruits will split open and spoil.

Picking

Given sunny weather and abundant water, most tomatoes ripen 60 to 85 days from the time they are set in the garden. When the tomatoes begin to display a visible color change, check the plants daily, looking for fully mature fruit. A ripe tomato will have evenly distributed coloring and will feel slightly soft when squeezed. Harvest ripe tomatoes in the afternoon, when their sugar content is highest, by giving the sweet fruit a gentle twist to remove it from the vine.

Heat

Tomatoes are tropical in nature, and as such, they need warmth, not light, to mature. During periods of extremely hot weather, the heat will accelerate the ripening process but hinder color development. While tomatoes are available in a variety of colors, the majority are bright red when fully mature. However, during bouts of sizzling summer weather, ripe fruits may take on an orange or yellowish tint and stop. Under these circumstances, harvest the fruits before they turn red.

Storage

Tomatoes that will be eaten within a few days can be kept on the counter in a sunny windowsill for safekeeping. Place uneaten tomatoes in the refrigerator immediately, or keep them fresh by stashing them in the root cellar or covering them with a moist towel. Do not wash the tomatoes prior to storing them. The excess moisture will encourage the development of mold and mildew on the skin of the fruit.

Immaturity

A few days of chilly weather may kill a few leaves on a healthy tomato plant, but the vine itself will continue to flourish and produce tomatoes. However, anything heavier than a light layer of frost will kill the entire plant and ruin any lingering fruit. When winter weather is in the forecast, pick any remaining tomatoes, even if they have yet to reach their full size. Wrap the immature fruits in sheets of newspaper and store them in a cool, dark place. Check the tomatoes daily, as they will continue to ripen well into the winter if given adequate warmth.

Tags: fully mature, will continue

Difference Between Dry Vs Sweet Marsala

Marsala wine was sold to Lord Nelson's fleet in lieu of rum.

Marsala is a wine made on the island of Sicily, in the south of Italy. It is made in the same way sherry is: by aging in a succession of smaller casks. When wine is removed from the oldest cask it is topped up from the next oldest, and so on. In this way annual variations are minimized, producing a consistent flavor profile year after year. Like port, Marsala is fortified by the addition of brandy, which enables it to keep for months at room temperature after opening. Marsala is available in dry or dessert versions.

About Marsala Wine

Marsala is made from a range of white and red grapes native to Sicily. Nero d'Avolo, one of the red varieties, is the only one exported as a table wine in its own right. White wine grapes are used to make the traditional golden or tawny Marsala, while red wine grapes are used to produce the lightly-regarded ruby Marsala. The wine is fortified with brandy as a preservative, a measure taken in the late 18th century when an entrepreneur sold the local wine to the British navy as a substitute for rum.

Producing Marsala

Marsala begins with the winemakers producing a white or red wine in the ordinary manner. Instead of being aged in a steel vat or tightly closed barrels, the wine is kept in a large open cask. Under a protective covering of yeast and grape must it oxidizes in a controlled fashion, like sherry. Over time the wine moves by stages from the largest and newest cask to the smallest and oldest one, where the wine is bottled. This process creates wines with a complex, nutty flavor.

Dry vs. Sweet Marsala

Marsala is available in dry and sweet versions. Both are made in the same way, the sole difference being the sweetness of the wine going into the first cask. Dry Marsala is made from a dry wine, and sweet Marsala is made from a sweet wine with high residual sugar. As a drinking wine, dry Marsala is usually consumed slightly chilled as an aperitif, either before the meal or between the first two courses. Sweet Marsala is a dessert wine, consumed after the meal.

Culinary Uses

Both sweet and dry Marsala are widely used in cooking. The best-known savory Marsala dish is chicken or veal Marsala, in which the wine is used to make a pan sauce. After the meat is pan-fried, Marsala is stirred into the pan to dissolve the browned-on juices, reduced to a thick consistency and finished with butter or cream. Either sweet or dry Marsala can be used, and both have their adherents. Sweet Marsala is used in such classic Italian desserts as tiramisu and zabaglione.

Tags: made from, Marsala made, Marsala made from, grapes used, made same

Make A Vegetable Pizza

Make a Vegetable Pizza

If you're looking for a healthier pizza, a vegetable pizza is definitely the way to go. Not to mention that it's a wonderful way to get children to eat their vegetables. The only downside is that many pizzerias ruin the nutritional value of vegetable pizza by over-cooking the vegetables and adding too much cheese. That's why many people choose to make their own. If you'd like to make a healthy vegetable pizza, grab the ingredients and follow these steps.

Instructions

1. Thaw frozen pizza dough according to package directions. Frozen pizza dough is a wonderful way to save time while making a homemade vegetable pizza. It does take time to thaw, so be sure to read the directions thoroughly. Otherwise you could end up having to make pizza another day.

2. Shape the dough and place on a pizza peel that is covered in cornmeal. Pizza dough doesn't have to be thrown in the air. In fact, this is usually a recipe for disaster. Instead, shape the dough into a circle and hold the edge of the crust while turning it your hands. This allows the dough stretch. Once shaped, place the pizza crust on a peel that has been covered in cornmeal. The cornmeal will keep the dough from sticking to the peel.

3. Add sauce and toppings. The ingredients listed in this article are simply a suggestion; you can add whatever vegetables you like. Just make sure the vegetables aren't sliced too big or they won't cook enough while the pizza bakes.

4. Slide the pizza onto a pizza stone and bake according to dough instructions. A pizza stone gives you the best results when making homemade pizza. You get a crust that is crisp on the outside and tender on the inside. It also helps the crust to bake more evenly.

5. Remove from oven with pizza peel and allow to cool for 5 minutes before slicing. Allowing the pizza to cool ensures that the cheese cuts more easily. If you try to cut the pizza too early, the cheese will slide around the pizza.

Tags: vegetable pizza, covered cornmeal, Make Vegetable, Make Vegetable Pizza, making homemade

The Styles Of Ginger Dressings In Japanese Restaurants

Ginger dressings can be used to spice up Japanese salads.

Ginger, known in Japan as "shago," is one of the country's oldest seasonings, used for medicinal and culinary purposes. In Japanese restaurants, ginger dressings often top salads, coleslaws and meats, and sometimes they can accompany "bento" boxes--a rectangular wooden box used to serve a multi-course meal. Restaurants can create many versions of the sauce, from the classic carrot-ginger to the bolder tangy ginger dressings.

Carrot Ginger Dressing

Carrot and ginger are common salad dressing components available in many Japanese restaurants, from low- to high-end, according to "The Slow Food Guide to Chicago: Restaurants, Markets, Bars" by Kelly Gibson, Portia Belloc Lowndes and Amy Cook. To make the dressing, carrot juice is boiled until it reduces down to 1/3 of its original volume---which helps to concentrate the flavor. After the juice is cooled, it is blended with peeled and sliced ginger, freshly squeezed lime juice, soy sauce and chopped carrots until smooth. While the machine continues to run, a continuous stream of peanut oil is added, which helps to bind together all the ingredients.

Light Soy Ginger Dressing

In the coleslaws served in Japanese restaurants, soy and ginger dressings are often used instead of mayonnaise, which is popular in the American version. Finely-grated ginger and ginger juice are whisked together with light Japanese soy sauce, Japanese rice wine vinegar, sake, Japanese mustard, sesame oil and caster sugar, until completely combined. The dressing is usually poured over the finely-chopped vegetables and tossed until everything is coated.

Citrus Ginger Dressing

One bold and refreshing dressing used to spice up a plate of mixed greens is the citrus ginger dressing, also called the "Bamboo Ginger Dressing" after the restaurant Bamboo 25 in New York. The restaurant's recipe mixes fresh peeled and sliced ginger, with myriad chopped veggies and fruits, including celery sticks, carrots, apples, oranges, lemon, onion and pineapple. They are added to a blender with vegetable oil, white wine vinegar and sugar, and pureed until smooth.

Tangy Ginger Dressing

Restaurants in Japan use a spicy ginger dressing to accentuate a sea bream salad called "tennen dai." The bold dressing, as featured in the book "Shunju: New Japanese Cuisine" by Takashi Sugimoto, Marcia Iwatate and Masano Kawana, combines minced ginger with garlic and "naga negi," a type of spring onion. Once those finely-chopped ingredients are tossed together, they are added to a bowl, and whisked together with "kochujang" (Korean red chili paste), vegetable oil, salt and "ponza" sauce (a lemon, sake and soy sauce mixture). The dressing is drizzled over the salad right before it is served.

Tags: Ginger Dressing, Japanese restaurants, dressings often, ginger dressing, ginger dressings, ginger dressings often

Make Coleslaw

Coleslaw is great as a side dish or on a hot dog or with barbecue or on a sandwich. Why not add coleslaw to your next picnic or luncheon menu? Some people avoid making coleslaw because they don't have a food processor and it seems like a lot of work to chop the cabbage. However, there are now pre-chopped coleslaw veggies in bags available in the produce section at the grocery store. Follow the directions for using the pre-chopped coleslaw mix and also the directions for the traditional method using a head of cabbage and other ingredients. Try it. It’s easier than you think!

Instructions

Using Pre-Cut Cabbage

1. Pour sugar, vinegar, mayonnaise, and sour cream into mixing bowl. Stir until blended and smooth. Carefully pour in bag of coleslaw and still until coated. Cover and chill for at least 4-6 hours. Stir before serving. Serves 8.

2. Making tradition coleslaw is a little more time-consuming. Use the following ingredients: 1 medium head of cabbage; ½ - 1 cup grated carrots; ½ cup chopped red or green pepper (optional); ¾ cup sugar; ¼ cup vinegar; ¾ cup mayonnaise and ½ cup sour creamRemove core from cabbage head. Wash cabbage and dry thoroughly. Remove damaged or limp outer leaves. Shred or chop cabbage into small pieces. Set aside. Pour sugar, vinegar, mayonnaise, and sour cream into mixing bowl. Stir till blended and smooth. Carefully stir in cabbage and vegetables; stir till coated. Cover and chill at least 4-6 hours. Stir before serving. Serves 8.

3. Add additional spices to suit your taste. Sour cream may be deleted if desired.

Tags: mayonnaise sour, sugar vinegar, sugar vinegar mayonnaise, vinegar mayonnaise, vinegar mayonnaise sour, before serving

Slow Cook Brown Rice & Chicken

Brown rice contains fiber, calcium and protein. The addition of lean chicken makes the meal suitable for a balanced diet. Cooking brown rice and chicken in the crock-pot allows you to make a quick and easy meal during a busy day. After adding the necessary ingredients to the crock-pot, the dish does not require any further preparation. Customize the dish by adding your favorite ingredients and serve it with a side of bread or salad to completed the meal.

Instructions

1. Prepare the rice by following the directions on the package. Line the bottom of the crock-pot with 2 cups of the cooked brown rice.

2. Add 1 1/2 cups of diced cooked chicken over the brown rice. Top the chicken with two stalks of chopped celery and 1/2 cup chopped onion.

3. Pour 1/4 cup of dry white wine and 2 cups of chicken broth over all the ingredients. Turn the crock-pot to the lowest setting. Cook the chicken and brown rice for six to eight hours.

4. Turn off the crock-pot or turn it to the keep warm setting if you are not quite ready to serve the dish. Pour the chicken, brown rice and other ingredients into a casserole dish. Serve the dish while it remains hot.

Tags: brown rice, brown rice chicken, chicken brown, chicken brown rice, rice chicken, Turn crock-pot

Make Applesauce Brownies

Applesauce incorporated into a brownie recipe creates a cake-like texture to the recipe. Using unsweetened applesauce and cutting back on the sugar-based ingredients make this a popular dessert recipe for diabetics--the applesauce replaces oil. The fruity flavor of the applesauce enhances the chocolate/cocoa-based dessert, bringing a new twist to an old reliable recipe.

Instructions

1. Preheat the oven to 350 degrees F.

2. Grease the baking pan with shortening and 1 tsp. of flour.

3. Mix the eggs, brown sugar and softened butter with a mixing spoon in a large bowl.

4. Fold in the applesauce and vanilla extract.

5. Blend in all of the remaining ingredients except for the walnuts and chocolate chips and then mix well.

6. Stir in the walnuts and the chocolate chips.

7. Pour the mix into the baking pan and cook for 30 minutes in the oven or until done. Use a toothpick to test for doneness. When the toothpick come out clean, the brownies are done. Allow to cool or serve warm.

Tags: chocolate chips, walnuts chocolate, walnuts chocolate chips

Pick Ripe Avocados

The pile of avocados at the store can be enticing. If you want a ripe avocado to use that day, however, you cannot rely on the way an avocado looks. Read on to learn pick a ripe one from the bunch.

Instructions

Pick Ripe Avocados

1. Choose an avocado without bruises or scars.

2. Pick that avocado up and examine the stem end. If the avocado is ripe, you will be able to pull the stem out very easily. If the stem is already missing, or your not sure how easy it was for you to pull out the stem, read on.

3. Hold the avocado in your hand and gently squeeze it. An unripe avocado will feel like a stone. An over-ripe avocado will feel loose under the skin. A ripe avocado will feel the same as if you were to squeeze the palms of your hands.

4. Know when the varieties of avocados are in season. Haas avocados are available year-round but at their peak from April to November. Fuerte are available from November to July. Reed are available from March to September. Booth, Lula and Taylor are available from the end of June through February. Zutano are available from October to May. Bacon are available from November through July.

Tags: available from, avocado will, avocado will feel, will feel, available from November, from November

Chutney Definition

Chutney Definition

Chutneys are small dishes intended to accompany other foods. A condiment and accompaniment rather than a main or side dish, chutneys can be raw, cooked or preserved.

The Art of Contrast

Chutneys are the Indian subcontinent's answer to salsas, pestos, pickles and preserves. Chutneys are presented as small dishes accompanying a meal and tend to be intensely seasoned. They are made of primary ingredients such as chilies or cilantro that are already powerfully flavored or with strong ingredients added to a milder base such as mango or coconut. These little dishes are used to brighten and offset larger amounts of starchy food such as rice and highlight the flavors of meats and breads.

Fresh Chutneys

The most basic type of chutney is made fresh from available seasonal produce. Common chutneys in this category include cilantro chuntney, mint chutney and chili pepper and tomato chutney. These chutneys most closely resemble fresh salsas such as pico de gallo or guacamole or the Italian favorite pesto. Quick to prepare, the ingredients of fresh chutneys are often ground or finely minced fresh herbs, vinegar and minor accompanying seasonings.

Cooked Chutneys

Cooked chutneys can be made from almost any base ingredient cooked with seasonings. Finely grated carrots and other fresh garden vegetables can be used. Cooked chutneys often use sugar, either with or without a souring agent such as vinegar or citrus juice, to provide contrast. Put together less quickly than a fresh chutney but more easily than preserved chutneys, cooked chutneys are a way to vary a diet using ingredients that might otherwise become dull.

Preserved Chutneys

Preserved chutneys venture from the simple and quick preparations above into the territory of preserves and pickles. These chutneys are intended to last, providing a treasured hoard of flavor and color that can be drawn from instantly to liven up a meal. Almost always sweet, using the antibacterial properties of sugar syrup as part of the preserving technique, they also are often sour and spicy at the same time. Fruits and vegetables that can survive a preserving process are used for preserved chutneys, along with nuts and small individual spices such as capers, tiny chilies or cloves.

Modern Chutneys

Chutneys became popular in Western culture by way of the English occupation of India. Englishmen and women who stayed in India were exposed to the fiery, vivid condiments and in many cases, came to love them. On returning to England, they would bring the recipes home with them.

These recipes were often already adapted by Indian cooks to meet English tastes. After being exported to England and created by English cooks inexperienced in Indian food or culture, the chutneys merged with the British preserves and pickles. The often mild, sweet-tart chutneys are used in modern times as sandwich spreads or served with roast meats.

Home Use

With the increasing exploration of world cuisines, both authentic Indian chutneys and Anglo-Indian chutneys are finding a place in broad Western culture. Fresh chutneys are being used in many of the ways salsa and pesto are used in fusion cuisine. Home cooks are developing new cooked and preserved chutneys, including cranberry chutney and blueberry chutney.

Tags: preserved chutneys, Chutney Definition, chutneys cooked, chutneys often, cooked preserved, preserves pickles

Make A Perfectly Succulent Roast

Roast is downhome cooking at its finest. Why not treat your family today to this unbelievably easy recipie (and enjoy the praise while your at it : )

Instructions

1. Determine how long the roast will be cooking. If the roast will be cooking longer than 8 hours, you may opt to use a frozen roast. As it thaws in the slow cooker, the roast will soak up the moisture which results in a moister roast (kind of a no brainer, huh? )

2. Place roast in slow cooker. Pour water over. Sprinkle contents of onion soup mix over. Onion soup mix works to tenderize and makes it an unbeatable flavor. Add chopped veggies if desired (potatoes, carrots, celery, onions etc)

3. IF MEAT IS FROZEN: turn cooker on high for 4-5 hours. After switch to low for an additional 4-5 hours. IF MEAT IS THAWED: turn cooker on low for its entirety.

4. Done! (Can you believe how easy that was? ) When you come home to an entire house filled with the smell of roasted (sort of : ) meat you will appreciate this recipe!

5. Soak in your family's cheers

Tags: roast will, roast will cooking, slow cooker, turn cooker, will cooking, your family

Ideas For Chili Cookoff Themes

Serve up chili while participating in a chili cook-off.

Dress up your chili cook-off booth so you and your group will claim the prize of most creative booth. Chili cook-offs, which are held for fundraisers or in conjunction with other events such as town festivals, encourage participants to decorate their booth to reflect a theme. Themes can be based around the type of chili you prepare or they can be something off the wall that has nothing to do with chili at all.

The Chili Luau

Set up your booth to reflect a luau party complete with hula dancers and conga playing men. Purchase several grass skirts for the women to wear and to use as decorations on the booth. Place a bright blue or pink tablecloth over the front of the booth and hang the grass skirts in front of the tablecloth. Cut flowered leis in in half and hang them across the top of the grass skirt ties to conceal any tape that is used to hold the skirts in place. Purchase blow up palm trees to place on either side of the booth and make small chili beans to hang from the trees instead of coconuts. Dress each person in luau attire and have a man playing the conga drums in front. If the drums are not an option then play Hawaiian music to the crowd.

Russel Up Some Chili

Spice up your booth with some kickin' hot chili and a hot western theme. Purchase a string of chili pepper lights to hang in the front of your booth over a western theme tablecloth. Hang a homemade sign with horseshoe pictures drawn on either side and the name of your booth in the center. In addition to chili, serve tortilla chips and salsa in a sombrero and use western theme bowls to serve the chili. Dress participants in bandannas and western wear to complete the look.

ChiliWood

ChiliWood is a booth centered around the bright lights of Hollywood. Dress the booth in black and silver tablecloths and place stars all over the table top and on the floor surrounding the booth. Create a sign similar to the Hollywood sign to hang on the front of your booth. Place homemade road signs on the sides of the booth to highlight some of the famous streets such as Rodeo Drive, Hollywood or Chiliwood Boulevard and Sunset Strip. Each participant should dress as a famous Hollywood movie star.

Pirates of the Chilibean Booth

Jump aboard a pirate ship at the chilibean booth. Transform the booth into a pirate ship by draping the table in brown roll paper or tablecloth. Draw pirate emblems on the paper and create a porthole to place in the center. Place a pole to the side of your booth and wave a skull flag to represent pirates or make your own flag that is specific to your booth. Dress the crew, or participants up as pirates or deck hands.

Tags: your booth, western theme, booth Place, booth reflect, chili cook-off, either side

Make Vegan Nut Roast

Please the vegans at your Thanksgiving table with this hearty "roast." Check out "Make Vegan Gravy" as well. Serves 6.

Instructions

1. Preheat oven to 400 degrees F.

2. Heat oil in a saucepan over medium heat.

3. Cook 2 c. of the onion and the garlic in the saucepan until tender.

4. Add the cashews and 1 1/2 c. of the bread cubes to the onion.

5. Add vegetable stock, salt, pepper, nutmeg and lemon juice.

6. Place half the bread mixture in a small non-stick loaf pan. Set aside.

7. Toast the 3 remaining cups of bread cubes by putting them in a 300 degree F oven for ten minutes or so. (Don't overtoast them; you just want to dry them out.)

8. Combine toasted bread cubes, margarine, the remaining onion, celery, thyme, marjoram, sage, parsley and salt to taste in a mixing bowl. Put this mixture on top of the mixture already in the loaf pan.

9. Add what is left of the first mixture to the loaf pan so that there are three layers of mixtures.

10. Put the pan on a baking sheet and bake 30 minutes, or until top is browned.

11. Let the roast cool 5 minutes, then turn out onto a serving platter. Serve with gravy, if desired.

Tags: bread cubes, Make Vegan

Chocolate Fountain Ideas

Chocolate Fountain

Chocolate fountains are a popular addition to parties, events and wedding receptions throughout the United States. The fountain allows guests to dip their own foods into a cascade of melted chocolate. The chocolate fountain is a fun an inexpensive addition to any event, and comes in a variety of styles and shapes to fit into even the most high class of affairs.

Placement

One of the most important aspects of a chocolate fountain is its placement in the event space. Though a chocolate fountain can be placed on any table within reach of a power outlet, proper placement can make the fountain experience more pleasing to your guests. Because most chocolate fountains provide dipping space around their full circumferences, placing your chocolate fountain on a separate round table with enough access space to walk around the table will allow more guests to access the fountain simultaneously. As for the dipping foods, you can either place them in display bowls or plates around the perimeter of the table, or on the buffet line table.

Serving

It is not recommended that you allow guests to use their fingers when dipping foods into the chocolate fountain. Not only is this not sanitary, but it also can create quite a mess. This can especially be a problem for formal events, such as weddings or fundraisers, where formal clothing can quickly get stained or damaged. Instead of having guests use their fingers, provide plenty of skewers and long toothpicks for your guests to dip the food into the chocolate fountain. Skewers come in a variety of forms from basic bamboo skewers to ornate decorative skewers to add extra detail to your food display.

Foods

Classic chocolate fountain foods include strawberries, bananas, marshmallows and graham crackers. Instead of sticking only to classic foods, branch out to other more unique fruits such as pineapples, cherries, grapes or oranges. You can also choose candies and cookies, and anything else you feel would taste fantastic dipped in chocolate.

Types of Chocolate

Another way to change up the classic chocolate fountain is to change the type of chocolate in the fountain itself. Though most choose a milk chocolate, there are many suppliers online that offer a variety of other types of chocolates (and other melted dips) for your fountain. For example, you can choose white chocolate, dark chocolate, Belgium chocolate and even caramel. A host of oil-based chocolate coloring is also available to change the look and color of whatever chocolate you choose to use.

Tags: chocolate fountain, guests their, chocolate fountain, dipping foods, foods into, guests their fingers

Easily Get Six Pack Abs

EASILY get Six Pack Abs

Follow all these steps and I guarantee you will be on your way to getting six or even eight pack abs.

Instructions

1. First you need to make sure you get your diet in check. You will need to eat small meals several times a day. You need to eat a low amount of calories, high protein, low carbohydrates, low fat diet. Your meals should consist of baked chicken or fish, healthy carbohydrates(brown rice, etc.), and vegetables. NO fried foods and replace all unhealthy snacks with fruits or nuts. NO sodas. If you are looking to lose weight too and not just tone up eat 500 calories lower than your maintenance calories amount. (There is a link to a calorie intake calculator at the bottom.)

2. Second, do 45 minutes of cardio a day. If this is too much for you just work yourself up to it eventually. This is going to help you get leaner quicker and if you would like it can be done right before your ab workout and will increase your fat burning and speed up the whole process.

3. Now last is your ab routine. This I will leave up to you to personalize your routine so I have included a link to a database of 50 ab exercises with detailed video and instructions. I recommend choosing 4 or 5 exercises you like best as your routine. It is a good idea to switch up exercises so your muscles don't get too familiar with your routine. When you are putting together your routine don't forget about you obliques.

4. (Optional) You can take a fat burner to speed up the process. I don't recommend this unless you have a lot of fat to lose. You should make sure you are healthy enough to take a fat burner before using it and that you do not have heart problems. I don't take fat burners because I have a high metabolism anyway, but I would recommend either Lipo-6 or Hot-Rox.

5. (Optional) Adopting a circuit training full body workout plan can assist in fat burning and toning. You can find a circuit training plan on bodybuilding.com

Tags: your routine, circuit training, make sure, take burner

Make Cheese From Powdered Milk

Most experts do not recommend attempting to make cheese from powdered milk, but a soft cheese similar to cottage or ricotta can be made without difficulty. If you can find whole milk powder, the cheese will have a much richer taste, but if non-fat is all that is available, it can be used also. Powdered milk is available at all grocery stores and can usually be found in the baking aisle, along with sugar and flour.

Instructions

1. Combine 3 cups of powdered milk with 6 cups of cold water in a large stock pot. Stir until the milk is totally dissolved in the water.

2. Heat the milk over medium low heat until it is hot to the touch, but not scalding. Ideally, if you have a cooking thermometer it should read 120 degrees F.

3. Turn off the heat and add 1/4 cup of vinegar to the milk. Stir and let the milk sit for 10 minutes. You should see the curds separate from the whey, if not add an additional 1/4 cup of vinegar and wait another 10 minutes.

4. Place a sheet of cheesecloth in a colander. Pour the curds into the cheesecloth. If desired, set the colander over a large bowl and collect the whey. It can be used in many recipes, especially baking, that call for water.

5. Rinse the cheese curds under cold running water and let drain. Transfer to a covered container and store in the refrigerator.

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The Best Ways To Boil Eggs

Eggs are a versatile source of protein that can be scrambled, fried, poached or hard or soft boiled. Boiled eggs can be the hardest to make because you can't see how done the egg is until you take it out of its shell. There are several ways to boil eggs.

Soft Boiled

To make a soft-boiled egg, heat water on the stove top to about 150 degrees F. Use a thermometer, or keep the water just below boiling. You can add about 1 tsp. of vinegar to prevent egg white from leaking out of cracks, but this may affect the taste. After about four minutes, the egg whites will be semi-solid. After about five minutes, they'll be solid and white, but will still flow a little. At about six minutes, the yolk begins to thicken, but still flows. After about nine minutes, the egg is one step below hard boiled; most of the yolk is hardened, but not yet opaque.

Hard Boiled

Hard boiled eggs can be put in a salad, soup, or eaten as a snack. Start with cold water--just enough to cover the eggs. Again, you can add vinegar to help prevent whites from leaking through any cracks. Bring the water up to a boil. Once it boils let it sit for about a minute, then cover and take it off the heat. Let the eggs sit for about 10 or 12 minutes. After you take them out, place them in cold water to stop the cooking.

Poached Eggs

Poached eggs can be a little tricky. First make sure you have a pot or pan that's deep enough that you can completely cover the eggs with water, and the eggs don't touch the bottom. The pot must also be big enough so the eggs don't touch each other. Break the eggs into a bowl or plate to avoid breaking the yolk and check for bad eggs. Ideally, the water will be between 160 and 180 degrees F; use a thermometer, or bring the water up to a boil, then down to a simmer. If you don't mind the taste of vinegar, add it to the water to help the eggs maintain shape. Gently place each of the eggs into the water and don't touch them until you're ready to take them out. About 3 minutes produces medium-firm yolks, so add or subtract a minute or less to make your yolks more or less firm. Once you're ready, remove the eggs with a slotted spoon.

Tags: After about, cover eggs, degrees thermometer, eggs into, eggs touch, eggs with, from leaking

Homemade Fondue Pot

A fondue pot is a great way to enjoy a simple yet decadent interactive dining experience. With a little ingenuity, you can enjoy a fondue experience without the expense or hassle of buying a professionally made fondue pot.

Pots

Choose a cooking pot or dish designed to stand up to cooking and high heat. Use a small saucepan and remove the handle with a screwdriver, or get a custard cup or ramekin (these are smaller and good for a small, two-person fondue set), or use a porcelain or glass baking dish.

Heat Source

The two best choices for a homemade fondue pot are tea light candles and canned, jellied alcohol fuel burners (such as Sterno burners). Tea light candles create only a small amount of heat, making them ideal for a small pot intended for melting chocolate fondue without burning it, but they don't produce enough heat for cheese or cooking broth. For this, use an alcohol burner.

Elevation

After you choose a pot and a heat source, build a frame that will allow you to elevate the pot above a heat source without cutting off oxygen to the flame. Make sure to use a material that's heat and flame resistant, as well as strong enough to hold the weight of the pot and the fondue.

For small and lightweight fondue pots, build a frame from an old coat hanger by bending it in a wood working vice. This is easiest if the pot you're using has an outer lip, handles or an edge that extends beyond the top mouth of the pot, as this will make it easier to hold in place in the frame. If using this method to make a frame for a tea light fondue pot, make sure to build a frame that positions the pot as close to the candle as possible, as a candle will produce just enough heat to melt chocolate, but only if it's very close.

Another good way to elevate a pot is by using an empty, overturned coffee can and create a variation on the "camp stove" design; use tin snips to cut an arch-shaped hole in the side of the can large enough to reach in and light your heat source. This design will automatically create a good level of elevation for a jelly alcohol burner.

Tags: build frame, alcohol burner, build frame that, enough heat, frame that

Make A Jabber Account For Mojo

Mojo lets you share your iTunes library and chat with your contacts.

Mojo is a peer-to-peer sharing service that lets you share your iTunes library with other Mojo users on your contact list. Because you only share music with people you have added and approved adding to their contact lists, you do not have to worry about sharing your music library with people you do not know. One of the connection technologies Mojo is based around is Jabber or XMPP. You can chat with other Mojo users by adding your Mojo account to a chat client that supports XMPP.

Instructions

1. Download Mojo from the Deusty website and double-click on the installation file to install it.

2. Launch Mojo by clicking "Start," "All Programs" and "Mojo."

3. Enter new account information when Mojo prompts you. The first time you start Mojo, it will ask you for a Mojo login and password.

4. Press the button with a plus sign on it and add a Mojo username to start sharing music.

5. Launch a chat client that supports XMPP, like Pidgin, Trillian or Spark and add your Mojo account. This process may differ depending on which chat client you use. Select XMPP from the protocol options, if the chat client supports other protocols as well. Enter your Mojo username in that field, "deusty.com" in the server field without quotation marks and enter your Mojo password in the password field.

6. Chat with your Mojo buddies using the chat client.

Tags: chat client, your Mojo, chat client that, chat with, client that