Fruit Dips Made With Jet Marshmallow

Jet marshmallow is a versatile and delicious component of many different deserts, from salads to pies. You can also use it to make an especially simple fruit dip when you pair it with cream cheese, Cool Whip and fruit juice. Make any of these fruit dips for your next get-together, and watch them disappear.

Marshmallow Cream Cheese Dip

One of the easiest and most delicious dips to make with Jet Marshmallow is a cream cheese dip that goes beautifully with Granny Smith apples. With a mixer, blend 8 oz. of softened cream cheese with one small 7-oz. jar of marshmallow creme for a light and fluffy dip that's sweet, but not too sweet. Paired with the tartness of Granny Smith apples, this dip is a "can't miss" for any get-together. You can make it a few days ahead; just keep it refrigerated. Slice the apples into thin wedges and serve them floating in pineapple juice to keep them fresh and bright. You can serve this marshmallow cream cheese dip with any kind of fruit you like; strawberries in particular are also quite good.

Cool Whip Dip

Mix 8 oz. of thawed Cool Whip with one small jar of Jet marshmallow and 8 oz. of softened cream cheese for a fruit dip that's a real crowd-pleaser. Let the cool whip thaw in the refrigerator for at least 8 hours and let the cream cheese sit out of the fridge for up to 2 hours, until it reaches room temperature. Mix the cream cheese and the Jet marshmallow with an electric mixer on medium speed until they're blended smooth. Fold in the cool whip until it's blended well. You can also make this one ahead as long as you keep it refrigerated. Serve it with a tray of mixed fruit or next to a bowl of strawberries for your next get-together. Make more than you think you'll need and be prepared to give out the recipe more than once during the course of your gathering.

Marshmallow Fluff

Another great fruit dip recipe is to mix a small jar of Jet marshmallow with 8 oz. of light strawberry cream cheese that's softened and 2 tbsp. of orange juice with an electric mixer. When the ingredients are blended smooth, fold in 1 cup of Cool Whip. You can serve this dip with your favorite fruit or crackers. Variations of this recipe include regular, not strawberry, cream cheese with a dash of red food coloring or a dash of vanilla.

Tags: cream cheese, cheese with, Cool Whip, cream cheese with, your next get-together, also make

Make French Sauce With Roux Of Butter & Flour

Roux, a mix of butter and flour, is a component of many French sauces. Basically, it is a way to thicken sauces. You may see it referred to by color---white, blond, or brown---depending on ingredients and how long you cook it. The longer you cook it, the darker it gets. It should be cooked slowly and stirred constantly---a good roux takes time. Every cook should know make a basic roux, as it is also the basis for many gravies and soups.

Instructions

Preparing the Roux

1. Measure equal weights of butter and flour using a kitchen scale. If you do not have a scale, estimate using these measurements: 1 tbsp. flour equals about 1/4 oz.; 1 tbsp. butter equals about 1/2 oz. So 2 tbsp. flour per 1 tbsp. butter are roughly equal weights. For a basic quantity to feed four as a sauce, start with 2 tbsp. butter and 4 tbsp. flour. For a béchamel sauce (white sauce) for a casserole, double or triple that amount, depending on how much cream sauce you like.

2. Melt the butter over medium heat. Slowly add the flour, stirring constantly. Continue cooking, stirring constantly, until the roux reaches the desired color. White roux is done when it develops a toasty smell and no longer smells like raw flour. Blond roux is a pale golden color. The longer you cook the roux, the darker it will become, until you reach the light- or dark-brown stage.

3. Remove the pan from the stove, and transfer the roux to another container to cool. Refrigerate or freeze it in an airtight container. It will keep in the refrigerator for several weeks or indefinitely in the freezer for later use in soups and sauces.

Making Basic French Sauces With Roux

4. Add milk to a white roux to make béchamel. Use a wire whisk and SLOWLY add 1 cup cold milk to the hot roux. Do not add the milk too fast. Add a little, and whisk until it is fully absorbed before adding more. Once you have added half the milk, pour in the rest, and stir briskly. Cook over low to medium heat, stirring often, until the mixture thickens. Remove it from heat, and stir in nutmeg, salt and pepper to taste.

5. Flavor a blond (lightly colored) roux with white stock, such as veal, chicken or fish broth, to create velouté. Allow the roux to cool slightly while heating 2 cups chicken stock. It should be very hot but not boiling. Pour the chicken stock into the pan with the roux, and whisk briskly. Return the pan to medium heat, and stir until the liquid is absorbed. Reduce the heat to a low simmer and stir constantly until the sauce becomes smooth. Just before serving, stir in 2 tbsp. light cream. Season to taste with salt and pepper.

6. For variety, experiment with adding egg yolks, cream, puréed tomatoes, sautéed mushrooms, shallots or wine to your velouté sauce. Or add grated cheese to the béchamel sauce for a creamy cheese sauce.

Tags: medium heat, tbsp butter, tbsp flour, about tbsp, butter flour

Homemade Fudge Pops

Fudge pops are delicious frozen treats that kids and adults can enjoy. During a hot summer, when hard chocolate candies melt too quickly to enjoy, chocolate lovers can still get their fix with a fudge pops. While many people only associate homemade pops with fruit juice varieties, fudge pops are easy to make at home as well.

Recipe

Several recipes for fudge pops are available on Internet cooking websites as well as in cookbooks. The essential ingredients in a fudge pop are those providing a chocolate flavor and a thick texture so it's not watery. Many involve simply freezing instant pudding, since the powder in the pudding mix contains both chocolate flavor and thickeners. Others prefer using cocoa powder to impart a stronger chocolate flavor and cooking with cornstarch and butter to add body. Decide how much time you have and what cooking resources are available to you to determine which version is right for you, then refer to one of the recipes listed in "References."

Popsicle Molds

Frozen pops need to be poured into some kind of mold before being stored in the freezer to cool and harden. The mold should be large enough to provide a single serving, be made of a material that will not shatter from changing temperature (such as glass) and have a handle to grasp while eating. Kitchen appliance or home goods stores sell pop molds made of durable plastic or silicone and with handles incorporated into the design. You also can make simple molds at home using small paper cups, tinfoil and pop-sickle sticks. Pour your fudge liquid into paper cups, filling them three-quarters of the way. Cover cups with pieces of tinfoil and poke a pop-sickle stick into the center of eac. When the pops have hardened and are ready to eat, peel off the tinfoil and tear away the paper cup mold.

Tags: chocolate flavor, fudge pops, paper cups

Make Gefilte Fish

Make Gefilte Fish

Gefilte fish, along with the matzoh ball, is the most well-known traditional Jewish dish. The famous fish was invented out of the necessity to eat fish on Shabbos (which brings a special blessing) but without having to separate the meat from the bones, which transgresses a prohibition of separating items on the Jewish Sabbath. Gefilte fish, which uses ground fish, offers a delicious solution.

Instructions

1. Clean the fish. Place the head, skin and bones in a pot of boiling water with sliced carrots and onion. Lower heat and simmer 30 to 45 minutes.

2. Remove the bones from the fish meat (this is very important and can take some time). Place the meat in a food processor and grind thoroughly.

3. Put the ground fish meat in a bowl. Add matzoh meal, eggs and seasonings. If you do not want sweet gefilte fish (Polish style) and prefer Russian style (peppery) replace the honey with an extra 1/2 tsp. of pepper. Mix thoroughly.

4. Fill small bowl with cold water. Dip your fingers in the cold water, and form balls from the gefilte fish mixture. Drop the balls in the simmering water.

5. Simmer the gefilte fish balls for about 20 to 25 minutes until you can "smell" the gefilte fish. Raise the heat to high and boil for 3 to 5 minutes. Turn off the fire. Let the gefilte fish sit for an hour before putting in the refrigerator.

6. Make gefilte fish "jelly" by straining the fish and letting the liquid sit in the refrigerator at least overnight.

Tags: gefilte fish, cold water, fish meat, gefilte fish, ground fish, Make Gefilte

French Meal Ideas

The French have a reputation for eating very rich, elegant, almost fussy meals, but in fact everyday French cooking can be surprisingly simple. Many famous dishes originate from humble ingredients or even from legendary kitchen disasters--onion soup is nothing but onions and water, tarte Tatin is an apple pie that crashed to the floor and had to be served upside down. What makes a French meal really different is a set of standard foods traditionally present on the table, and the meal's pace.

A Simple Fish to Start

The French cook starts thinking about dinner early in the day, and shops local markets every day for the freshest and most economical ingredients available. She is looking especially for good bread, wine, cheese and fruit to accompany dinner. And she's willing to start dinner prep after work at 6 p.m., so the family can eat together, leisurely, at 8:30 or 9. A good "practice" French meal might be quickly broiled salmon steaks rubbed with olive oil, and steamed new potatoes followed by a chocolate mousse for dessert.

Steak au Poivre

For another quick dinner, try steak au poivre (steak with pepper). This is not, as its name might imply, a vaguely Oriental beef stew full of green bell pepper and soy sauce. For steak au poivre, rub a generous teaspoon of fresh cracked black pepper on both sides of a good steak, and sear or broil it quickly over high heat until it is rare or medium rare. Accompany it with bread, some fresh haricots verts (green beans), and finish the meal with a fruit tart or cheese platter. Of course, don't forget the wine.

Courses and a Cassoulet

A French meal is planned around three or four courses. Rather than centering on the trinity of meat-starch-vegetables, it might flow from souffle to meat to salad to cheese and fruit. (Salad follows the main course, so its vinegary dressing will not spoil the taste of the wine.) When you are ready to try a heavy, classic cassoulet, loaded with duck, pork, sausage and beans, you might want to serve only a green salad and then perhaps fresh melon or light cookies for dessert.

A Lunchtime Classic

For lunch, croque monsieur is a well known sandwich sometimes called the French equivalent of ham and cheese. Layer baked ham and Swiss cheese on toasted white bread, and spoon some bechamel (simple white cream sauce) over it. Sprinkle grated Gruyere cheese on the sandwiches, and then put them in a 375 F oven for about 15 minutes. A tossed green salad and fresh fruit for dessert finish the meal.

Coq au Vin

Coq au vin, chicken in red wine, is a great example of French thrift in action--this flavorful stew probably originated as a way to use up a tough old chicken. It requires first sauteeing mushrooms and pearl onions in salt pork, and then browning, in the same fat, a cut up chicken. The chicken is then gently simmered in red wine, broth and herbs. This is another rich meal which might go well with plain mashed potatoes and boiled peas. Don't forget the wine, and perhaps cheese for dessert this time.

Tags: cheese fruit, finish meal, forget wine, French meal, green salad, steak poivre

Creative And Healthy Snacks For Kids

Healthy Fruit Snack

As a parent, your child's health is a priority. Feeding them healthy food is not always easy for the parent of a picky eater or the mother who works late. Finding healthy snacks with a bit of a creative flair can be the answer to the afterschool snack blues.

Quick Melts

Making a healthy melt-style sandwich for a snack is a quick and simple way to offer good nutrition mixed with fun. Pick low-fat cheese varieties and healthy breads, including whole grain pitas or even waffles. Put out toppings so your children can pick their own, such as chopped tomatoes and green peppers. For a healthy alternative to pizza, try cheese on pita bread or some chopped turkey and Swiss on whole-grain sliced bread. Healthy crackers can also act as a crust for a variety of items. Let the children experiment with seasonings. Oregano, basil and thyme can add to the flavor without the ubiquitous salt. Pop your creations on a cookie sheet and stick them in the oven. In about three minutes in a 400 degree oven, you will have a healthy snack your children will eat.

Shake it Up

Get out the blender for healthy, fast snacks with a kick of protein. Protein shake mixes come in many varieties, including added protein, fiber or specific vitamins. Select multiple flavors that your children will like, and at least one in plain or vanilla. Be sure to keep skim or low-fat milk available and plenty of fresh fruit. Let your children create their own concoctions choosing different combinations of fruits and shake flavors. Vanilla extract, sugar-free chocolate syrup, honey or molasses can also be added to the mix for a kick of healthy sweet. On a cold day, consider heating up the shakes but use your discretion as some combinations may not fare well when warmed up.

Food Art

Letting your child be creative with her food can be a solution for the picky eater. Cutting up fruit or vegetables into shapes that can be perceived as eyes, noses, mouths and ears can make a fun face on a plate, or odd shapes can make a modern art masterpiece at your kitchen table. Adding foods, such as pudding made with skim milk or low-fat yogurt, can add to the mix for dipping.

Tags: your children, children will, picky eater, snacks with, your child, your children will

Serve Dipping Oil

Make your own custom herb mix for dipping oil.

Skip the vegetables and dip for your next festive gathering and serve a trendy and tasty new appetizer, dipping oil. Mix a heart-healthy premium olive oil with a custom blend of herbs and spices. Allow your guests to dip chunks of rustic bread into the oil. The herb-laden oil will give the bread a bruschetta-like flavor, making it a suitable beginning to an Italian meal or something light like a dinner salad or pasta salad.

Instructions

1. Purchase a good extra-virgin olive oil. Better oils have the best flavor for dipping and are more suitable for eating directly on bread.

2. Stir together a mixture of herbs and spices according to your taste buds. Begin with a simple variety of Italian seasonings, then add flavor components like Parmesan cheese, red pepper flakes or chopped sun-dried tomatoes.

3. Pour 1 cup of olive oil into a bowl and mix in 1/4 cup of the herb mixture. Stir the seasoned oil and let it sit at room temperature for at least 15 minutes, to let the flavors of the herbs infuse the oil. Heat the oil in a microwave for 10 seconds to quicken this process.

4. Cut crusty bread into rough chunks and pile them into a serving bowl or plate. Place the bowl of herbed oil next to the bread platter. Pile individual saucers or small bowls next to the oil bowl. Place a ladle into the oil bowl.

5. Stir the herbs and oil together and pour a small spoonful onto a saucer. Add some bread chunks to the saucer and serve the plate to your first guest.

Tags: bread into, herbs spices, into bowl

Food That Makes You Fat Fast

Fatty burgers are a fast track to weight gain.

Maintaining the right kind of eating lifestyle can be challenging but it is a crucial step in taking care of the body's health. Some foods that are consumed regularly are major contributors of excess fat in the human body. According to Robert Adams of The Side Road, Ontario, obesity is widespread-evidence of the dangerous eating choices people make routinely.

High Fat Foods

Foods that make people fat really fast.

• Fried foods--contain a high amount of Trans fat, which is the unhealthy kind of fat. The flour used in fried foods is refined, stripping away all its healthy nutrients. It is high in carbohydrates. A typical example is French fries.

• Snack foods--potato chips and tortilla chips fall into this category. They are rich in Trans fats, refined sugar and sodium. They're also often sweetened with dangerous artificial flavors and preservatives.

Desserts

• Pastries--donuts, cakes, cookies and pies are high-calorie foods that harm the body. They also have an alarmingly high rate of refined sugar and flour. Even the baked ones treats have a high amount of Trans fat and calories.

• Ice cream and candy--typically made with huge amounts of fat and sugar. Naturally, they are very high in calories. Baked treats have high amounts of refined carbohydrates as well.

Refined Sugars

• Soda drinks and fruit juices--they are high in refined sugar and artificial additives, and are of almost no redeeming nutritional value. Other forms of sugar, such as sucrose, fructose or corn syrup, are also extremely high in refined sugar.

• High-sugared breakfast cereals--these are filled with too many calories and to much refined sugar, which increases blood sugar levels. They are also high in carbohydrates and refined flour.

Condiments and Sauces

• Mayonnaise--regular, full-fat mayo has a high amount of fat, more than the light, fat-free alternatives.

• Gravy--high in calories, carbohydrates and saturated fat.

• Sour cream--although its calcium content makes it somewhat nutritious, it is high in saturated fat, more than the fat-free version.

• Mashed potatoes--normally served with butter and cream, they possess a high amount of fat, carbohydrates and calories.

Other Foods

Some other foods that do not fall neatly into the above categories but also make you fat fast are:

• Whole milk--whole milk may have nutritional value, most notably calcium, but also has high saturated fat content, which adds weight.

• Bread--bread that is made from refined flour is high in fat and carbohydrates. It also has a high number of empty calories.

• Gourmet coffee--a typical Gourmet Brownie Frappuccino extremely high in fat and calories, and does not satisfy hunger, leaving you vulnerable to other indulgences.

Consuming these foods not only piles on the pounds in the system but also lays the groundwork for diseases and problems that come with excess weight. For some of these foods, there are fat-free, more wholesome alternatives that can be used as satisfying replacements for the full-fat versions.

Tags: refined sugar, high amount, also high, foods that, high carbohydrates

Soul Food Restaurants In Burlington County New Jersey

A handful of restaurants in Burlington County, New Jersey serve soul food.

Grits, barbeque ribs, catfish, cabbage, sweet potato pie, and more can be found in various soul food restaurants throughout Burlington County, New Jersey. This large county in the southern part of the state encompasses part of Newark, New Jersey, home to a variety of businesses, restaurants, shops and attractions. Burlington County visitors can dine on southern and soul food favorites at several of its local restaurants.

Elon's Caribbean Soul Restaurant

In neighboring Essex County, New Jersey, soul food aficionados will find Elon's Caribbean Soul Restaurant, which marries soul and southern foods with Caribbean cuisine. Entrees include oxtails, fried chicken, curry chicken, barbeque chicken, fried dumplings, cod and whiting. The restaurant also serves homemade beverages such as lemonade, iced tea and ginger beer, as well as sponge and carrot cake.

Elon's Caribbean Soul Restaurant

317 Sandford Ave.

Newark, NJ 07106

862-224-2047

eloncaribamericanfoods

Ms. Clara's Southern Cuisine

A southern restaurant serving Newark since 2003, Ms. Clara's Southern Cuisine specializes in home-cooked favorites such as grits, cornbread and sweet yams. The restaurant serves breakfast, lunch and dinner, and offers catering services. Breakfast entrees include pancakes, biscuits and omelets, while the lunch and dinner menus include meatloaf, smothered pork chops, whiting and catfish, potato salad, cabbage and coleslaw. Its desserts include homemade cakes and pies, including sweet potato pie and peach cobbler.

Ms. Clara's Southern Cuisine

610 15th Ave.

Newark, NJ 07103

866-410-5941

msclarassoutherncuisine.com

The Soul Food Factory

A family owned and operated restaurant opened in 1998, The Soul Food Factory serves up dishes ranging from gourmet delicacies to down home soul food recipes. Diners can enjoy soul food and southern delicacies such as ox tails, fried catfish and barbeque ribs, as well as sides of rice and beans, macaroni and cheese, and string beans. Desserts include peach cobbler, carrot cake and banana pudding, among others.

The Soul Food Factory

683 Springfield Ave.

Newark, NJ 07103

973-991-0156

thesoulfoodfactory.com

Uncle Bobby's Soul Food

This Burlington County restaurant serves an eclectic mix of soul food and Caribbean dishes. Uncle Bobby's Soul Food entrees include soul food favorites like pork chops, fried and baked chicken, pigs feet, turkey wings and catfish. Caribbean dishes include curry chicken, curry goat, jerk chicken and oxtail. The restaurant also offers a variety of desserts, including peach cobbler, sweet potato pie and six different cakes.

Uncle Bobby's Soul Food

411 East Main St.

Wrightstown, NJ 08562

609-723-3033/ 609-723-3677

unclebobbyssoulfood.com

Tags: Burlington County, County Jersey, Bobby Soul, Bobby Soul Food, Burlington County Jersey

Food In Granada Nicaragua

The variety of Nicaraguan food matches with the diversity of the country's residents. Nicaraguan cuisine has been influenced by the Spanish, Creole, Garifuna and the indigenous people of Nicaragua and many tourists today find it not only delicious but also very cheap. In the bigger cities, international food chains such as McDonald's have claimed ground but in the smaller cities the food is mostly local with regional twists. Granada is a smaller city located on the Caribbean side of Nicaragua, so the food is purely Nicaraguan with a coconut flavor.

Mondongo

Mondongo is traditional Nicaraguan soup. It is a heavy soup with a variety of meats, onions, garlic, rice and variety of vegetables such as quequisque, chayote, sweet pepper and corn. The soup is eaten with avocado and cheese.

Nacatamal

Nacatamal is Nicaraguan tamale. The dough is made of corn flour and butter and the nacatamal is filled with pieces of pork or chicken, mashed potatoes and sliced vegetables such as tomatoes, onion and sweet pepper. Then the nacatamal is tied in a plantain leaf and boiled.

Indio Viejo

Indio viejo is a stew dish that has shredded meat, onions, garlic, sweet pepper and tomatoes. All that is fried with precooked corn meal, then the stew is thinned with orange juice and broth.

Vigoron

Vigoron is a traditional meal from Granada. The plate is covered with a plantain tree leaf that is topped with yacca, chicharron and a cabbage and tomato salad.

Gallo Pinto

Gallo pinto is an everyday meal in Nicaragua. It is a mixture of fried rice with onion, sweet pepper and red beans boiled with garlic and fried together in coconut oil.

Cajeta de Coco

Cajeta de coco is a dessert that has coconut and yucca strings soaked in a syrup made of coconut water and dulce candy.

Tags: sweet pepper, onion sweet, onion sweet pepper, onions garlic, vegetables such

Cook Artichokes

Artichokes are a great vegetable and easy to prepare and are actually the unopened flower bud of a thistle-like plant. They are available year round but their peak time is March to May.

Instructions

Cook Artichokes

1. Clean the artichoke completely by submerging it in warm salt water for an hour to remove dirt and other foreign substances.

2. Prepare the artichokes: Cut the bottom stem from the artichokes with a knife, using a cutting board. Cut off the bottom stems so it is flat and can sit upright in the pot to cook.

3. Remove the outer leaves of the artichoke near the bottom and dispose of the leaves. These leaves are the tough outer leaves and do not make for good eating.

4. Cut off an inch of the top of the artichoke using a knife.

5. Snip the top of the remaining leaves with the scissors, taking off the spikes off the leaves to make them easier to eat.

6. Place the artichokes inside a pot and situate them next to each other. Only put in the artichokes that will fit standing next to each other in one layer.

7. Take the artichokes out of the pot. Add 4 inches of water to the pot along with a teaspoon of lemon juice. Bring the water to a boil.

8. Once the water is boiling, add the artichokes back into the pot and put a lid over the pot. Reduce the temperature to medium low.

9. Allow the artichokes to simmer in the water for 30 minutes.

10. Remove the artichokes and allow them to drain. The easiest way is to place them in a colander and allow the water to drain out.

11. Serve with butter and lemon juice on the side for dipping the leaves in.

Tags: Cook Artichokes, each other, leaves make, lemon juice, next each, next each other

French Foods For Kids

Educate your child's palate with kid-friendly French foods.

French food for kids needn't mean French fries (which are really Belgian, anyway), and it needn't mean fancy or fussy, either. French food can be casual, accessible and kid-friendly. After all, children in France need to eat, too! French food generally relies on familiar fresh ingredients and herbs for its flavors, and it's rarely too spicy for children's palates.

Pain au Chocolat

Pain au chocolat is a beloved French bakery item consisting simply of croissant dough wrapped around a stick or two of chocolate. French children eat it after school as a snack; it is doubtful that American children would turn down a similar treat.

Quiche

A quiche is basically a savory egg pie. You can vary the fillings according to taste to include ham or bacon, leeks, herbs, spinach, tomatoes, potatoes, broccoli, cheese and just about anything else that appeals to you and your child. An extra bonus is that you can serve it warm or cold, so you can put a slice into a school lunch bag or take some on a picnic to the park.

French Omelet

French omelets differ from American versions in that they are thinner, creamier and usually skip the stuffings, save for a sprinkling of herbs and perhaps a touch of cheese. Less complicated than a quiche, omelets are a good light lunch fare. For younger kids, slice it into easily manageable strips before serving.

Croque Monsieur

A croque monsieur is the French term for what Americans recognize as a grilled ham and cheese sandwich. Some versions are open-face, and some are finished with white sauce (or bechamel) or dipped in an egg batter, but in this case, don't feel bound by tradition. Use high-quality ham, grated gruyere or other Swiss-style cheese and French bread if you can. Add a touch of mustard if your child won't object.

Crepes

Crepes may look daunting but they are surprisingly easy for the home cook to prepare. And they can be stuffed with both sweet and savory fillings or even eaten plain. For the sweet version, try them with butter and jam, or chopped fresh fruit in season---strawberries, peaches and bananas are especially good; dust with powdered sugar if desired. Or for a really French treat, wrap a crepe around a few spoonfuls of hazelnut spread. For savory crepes consider mushrooms, chicken, ham, broccoli and cheese, for starters. You needn't let anything but your imagination limit the options.

Tags: French food, your child, broccoli cheese, needn mean, slice into

Make A Campfire Breakfast

Camping can be fun for the entire family. Cooking during a camp out does not have to be difficult. This is a great breakfast that can be made while camping out, and it is pretty easy to make.

Instructions

1. The first thing you need to do is peal your potatoes. The amount depends on how many people you will be serving and how much you like potatoes. After peeling place in a hot oiled skillet, season to your taste. Cook until brown, usually 10-15 minutes. Be sure not to over cook, they will need a little cooking room for the rest of the process.

2. After the potatoes are browned place the smoked sausage into the skillet with the potatoes. Cook for a couple of minutes. Then you will place eggs inside. You do not have to premix them, just mix them with the other ingredients.

3. Finally, when all the eggs are cooked well, remove from heat. Serve over bread, or just on a plate. Making a delicious campfire breakfast for the family.

This recipe makes a great campfire breakfast. It is fast and easy. Believe me kids love it. This will give you a great family experience and make the campfire more enjoyable.

Tags: campfire breakfast

How Do You Make Wing Sauce Stick To The Wings Better

Make your party food even more popular by making a sauce that sticks to chicken wings.

Wings are a common appetizer or main dish, and they are especially known for accompanying sports games in pubs and bars. You can make your own wings for sporting events or barbecues, but it's important to know make the sauce stick to the wings rather than the baking pan or serving dish. There are a variety of recipes that you can use to make wings, but there are a few specific ingredients to add into the mix if you want to make sure your sauce sticks.

Instructions

1. Put washed and dried chicken wings in a large bowl filled and mix in the vegetable oil so it lightly coats all the wings.

2. Add 8 oz.of hot sauce and the honey to the bowl and mix it in among the wings. The honey is one of the main ingreients that will help your sauce stick to your wings. Once these the sauce and honey are evenly spread among the wings, add the remaining 8 oz. of hot sauce and mix it among the wings.

3. Put the flour in a large sealable plastic bag and then add the sauce-coated wings to the bag with all-purpose flour. The flour is the other main ingredient that will help your sauce stick to your wings.

4. Seal the bag and use your hands to mix the flour among the wings by squeezing and shaking the sealed bag between your hands. Once the wings have been evenly coated with flour, they sauce will stick to them during the baking process.

Tags: among wings, sauce stick, your sauce, your wings, chicken wings

Make Goat Cottage Cheese

Cottage cheese is a product primarily made from milk that is set out and drained into two separate parts: edible sour pieces known as curds and discarded liquid referred to as whey. Although cow's milk tends to be the most common type of milk used to make cottage cheese, you can also use goat's milk. Goat cottage cheese has a tangier flavor than traditional cottage cheese and can be difficult to find at most grocery stores. If you have access to goat's milk, you can easily make your own goat cottage cheese at home.

Instructions

1. Pour 1 gallon of goat's milk into a large stainless steel pot on your stove top. Turn the stove to "medium," insert a thermometer directly into the milk and heat until the thermometer reads 190-degrees Fahrenheit.

2. Turn off the heat and add 1/2 cup of white vinegar to the milk. Use a stainless-steel spoon to gently stir the white vinegar until it is just combined with the milk. Make sure not to continue stirring after the vinegar is combined or you will disturb the curdling process.

3. Let the milk and vinegar mixture sit and curdle into thick chunks until a thermometer reads 100 degrees, meaning it's cool enough to safely handle. Add 2-1/2 tbsp. of salt, then use your stainless steel spoon to gently stir the curdled milk until it splits into dime-sized or smaller pieces.

4. Place a large metal colander into your kitchen sink and line it with enough cheesecloth to completely cover the bottom and extend over the sides. Use your spoon to gently transfer the curds into the cloth-lined colander.

5. Grab each corner of the cheesecloth and tie them together in one large, loose knot. Wrap the extended edges of the knot around your kitchen faucet and lightly tie them, so the cheesecloth bag of curds are hanging above the colander.

6. Allow the goat cheese curds to drain through the cheesecloth into the colander for approximately one hour. Untie the cheesecloth, then transfer the cheese into an airtight container.

7. Store the cottage cheese in the refrigerator for at least one hour. Ensure the cheese is chilled enough to have a firm shape and consistency without being runny, then stir before serving.

Tags: cottage cheese, goat milk, spoon gently, gently stir, spoon gently stir, stainless steel, thermometer reads

Use Vinegar To Cook Pot Roast

Ingredients for pot roast are ready to go.

Making a pot roast requires moisture and a long cooking time at low temperatures to break down the fibers in cheaper cuts of meat. The bigger the size of the pot roast, the longer it will take to become tender. Whether you're using a slow cooker, oven or a pot on top of the stove, vinegar will tenderize the meat even more. Combine the tangy taste of the vinegar with the mellowness of potatoes and cabbage for a complete dinner.

Instructions

1. Combine the apple cider vinegar, chicken broth or water and orange juice in large bowl. Submerge the pot roast into the liquids. Add additional vinegar and water until the pot roast is covered. Cover the bowl with plastic wrap and refrigerate overnight.

2. Remove the pot roast from the marinade and wipe dry. Put the cooking oil in a saute pan over high heat. Brown the top, bottom and sides of the pot roast. Lower the heat to medium. Add the marinade to the pan. Bring to a boil.

3. Transfer the meat and marinade to a slow cooker. Add the bay leaves, carrots and onion. Cook on high for three hours. Remove the meat. Remove the carrots and onion and discard.

4. Heat the potatoes in the microwave on high for two minutes. This doesn't cook them, it gets them hot so they won't lower the temperature of the liquid in the slow cooker that much. Add to the slow cooker. Heat the carrot slices and the cabbage wedges, each for two minutes in the microwave. Add to the slow cooker.

5. Place the pot roast back in the slow cooker on top of the vegetables. Cook on high for another hour or until the meat is falling apart tender and the vegetables are cooked through.

6. Thicken the liquid in the slow cooker by adding 1/2 tbsp. cornstarch for every cup. Make a paste of the cornstarch and a little water before adding to the hot liquid. The cornstarch should thicken the liquid within 10 to 15 minutes.

Tags: slow cooker, carrots onion, Cook high, liquid slow, liquid slow cooker

Sweet Red Wine Guide

Red wines are made from red grapes.

Red wines are typically made from red grapes. There are several brands and types of sweet red wines on the market. Some are made from other fruits and alcohols, and others are made only from grapes. Likewise, some may ferment for years and can be stored for years, whereas others are seasonal and should be enjoyed immediately. Sweet wines are typically served with dessert or after dinner, but if you enjoy a sweet wine, have it with your meal.

Port

This wine is typically served with desserts. It comes from Portugal and has slightly higher alcohol content than other table wines. Port is made by adding brandy to fermented wine from grapes. There are several types of port. Ruby port is the sweetest, and vintage port is the least sweet.

Beaujolais

This sweet red wine has notes of banana and pear. It is made in France. It is a seasonal wine first available in fall and winter. This wine is not meant to age, and it should be drunk immediately. It is usually harvested and released on the third Thursday in November every year, according to WineIntro.com. Most Beaujolais wines have a 10.5 percent alcohol content. The makers add sugar to increase its sweetness.

Banyuls

This is a fruit wine from France. It has a woodsy flavor similar to port, and it also has notes of cinnamon and vanilla. Unlike Beaujolais wine, this wine ages around eight years, WineIntro.com says. Banyuls can be made from a variety of fruits, including strawberries and raspberries. Depending on the fruit, the color of this wine will vary from a light pink to a deeper red.

Shiraz

Shiraz wine can be either fruity or dry. It is traditionally made in Australia, but there are some Shiraz wineries made in America. Shiraz wines have notes of plum, blackberry and mocha, but the sweet ones are usually lighter than the drier Shiraz. A sweet Shiraz will have notes of blueberries and raspberries.

Tags: from grapes, made from, alcohol content, from grapes There, grapes There, grapes There several

Make Frozen Bread Taste Homemade

The aroma of fresh baked bread is said to sell more houses than anything! It beats the smell of vanilla, pumpkin pie or chocolate chip cookies. Freshly baked bread doesn't have to be a distant memory anymore-with the convenience of frozen bread. These tips will help make frozen bread taste just like homemade!

Instructions

Make Basic Bread Taste Homemade

1. Thaw the bread according to package instructions and let rise until double in bulk.

2. Punch down the bread and let it rise again, as you would for homemade bread.

3. Form the bread dough into the desired shape, whether in a bread pan, braided or made into rolls.

4. Let bread rise an additional ten to fifteen minutes after forming into desired shape, just before baking.

5. Slice the top of the bread dough before baking, using a sharp knife or kitchen shears; be creative!

6. Grease the bread pan with butter for extra flavor or brush the top of the bread with egg white for a picture perfect crust.

7. Brush with melted butter after the bread is baked for a true butter flavor.

Make a Savory Bread

8. Knead the dough lightly after thawing.

9. Sprinkle herbs onto the floured board used for kneading to incorporate the herbs into the whole loaf.

10. Add the savory flavors of rosemary and oregano or your favorite blend of herbs as you knead the dough.

11. Use olive oil to grease a bowl, place the dough in the bowl and flip the dough over so it is coated top and bottom with olive oil.

12. Cover the dough with plastic wrap and let rise until double in bulk.

13. Punch dough down and form into the desired shape and place in baking pan.

14. Let the dough rise for about fifteen minutes, then bake.

Make a Sweet Bread

15. Melt approximately a half stick of butter in the bottom of a cake pan.

16. Add a very small amount of corn syrup, approximately 2 tablespoons to the melted butter.

17.Add approximately a 1/2-cup of brown sugar to the melted mixture.

18. Use this recipe as a base to place the sticky buns on.

19. Roll the bread dough out and spread it with butter, sugar and cinnamon for an easy sticky bun recipe.

20. Roll up the bread, slice in one-inch pieces and place in prepared pan to rise again and bake.

Tags: bread dough, desired shape, into desired, into desired shape, bake Make, baked bread, before baking

Cook Maryland Crab

Maryland crabs, better known as blue crabs, are the state crustacean of Maryland and are famously harvested from Maryland's Chesapeake Bay. A classic way to enjoy Maryland blue crabs is by steaming them with water, vinegar and Old Bay seasoning. Blue crabs are high in vitamin B12. Their shells contain pigment that renders them blue; this is broken down when they cook, causing the shells to turn red. Other popular dishes that can be prepared with Maryland blue crab include crab dip, crab cakes and crab quiche.

Instructions

1. Bring equal parts vinegar and water to boil with a steam tray on top. The liquid should come up to the height of the steam tray but no higher. To prepare classic steamed Maryland crab, drop the crabs on top of the steamer tray and sprinkle a handful of Old Bay seasoning between each layer of crabs.

2. Cook, covered, until the shells of the crab turn orange, indicating they've finished cooking. One full pot of crabs should take 20 to 30 minutes to steam properly, but the best indicator is the color of the shells. Wait until they are orange to remove from steam.

3. Remove the crabs from the steamer and sprinkle with additional Old Bay and salt. If you are serving cold crabs, plunge them into a tub of ice water before cleaning them. Otherwise, bring them to the table and guests can clean their individual crabs.

4. Using the rubber gloves if you prefer, hold the crab belly up and pull off legs. Set aside for later; you will need the mallet to crack legs in half and remove meat.

5. Tug at the belly shell to remove. Wedge a knife into the side of shell if it refuses to come up and pull lightly to detach. The apron should swing free at this point so pull and set aside.

6. Pull the top shell free and discard.

7. Remove the crab gills using your knife or a finger. Never eat crab gills. Now you can use your knife to scrape edible meat from the shells.

Tags: blue crabs, crab gills, Maryland blue, steam tray, your knife

Make A Home Brewed India Pale Ale

India Pale Ale has been a popular drink around the world for hundreds of years. The following steps are a basic recipe for India Pale Ale. You can add or remove certain steps to fit your taste.

Instructions

1. Add mash to a large boiling pot and bring the water to 132 degrees. Use a cooking thermometer to track the temperature.

2. Adjust mash pH to 5.3. Test the pH with a standard testing kit from a plant nursery. If the levels are too high, add 2 drops of vinegar to lower it. If the levels are too low, add a pinch of baking soda to bring up the levels slightly.

3. Boost the temperature to 150 degrees.

4. Leave the mash in for 2 hours between 146 and 152 degrees. Check the mash periodically, but refrain from stirring the mix.

5. Remove mash from pot for 5 minutes and place it in a non-heated boiling pot. Mash and pot will be extremely hot. Use pot holders or gloves and wear protective goggles to protect against splashing.

6. Pour the mash back into the pot and add 2 gallons of water at 165 degrees. Stir the mash so the water is thoroughly soaked.

7. Boil the brew for 90 minutes, adding the hops during the last hour of boiling. These hops can be stirred into the brew.

8. Add finishing hops during the last 5 minutes of boiling. These hops can also be stirred into the brew.

9. Allow mash to ferment at 70 degrees for approximately 10 days.

Tags: India Pale, boiling These, boiling These hops, during last, hops during, hops during last

Clean Burned Stock Pots

Whether you're preparing Thanksgiving dinner for 30 family members or just making lunch for you and your spouse, accidents can happen during cooking. Food can get burned if you become distracted or try to take on too much, and this often means that your pots and pans suffer the most. If you have a badly burned pot that seems unusable, don't throw it away until you've tried these methods for cleaning the burnt stains out of them. Proper cleaning can leave your pots and other cooking utensils looking and cooking as good as new.

Instructions

Plain Water Cleaning

1. Fill the burned pot with water from your sink, as if you were boiling water for pasta.

2. Bring the water to a full boil. Allow the water to boil for two to three minutes in the pot.

3. Empty the water into the sink and return the pot to the stove.

4. Use a wooden kitchen utensil, such as a wooden spoon, to scrape the loosened burn stains from the pot. Rinse in warm water and repeat until all of the stain is removed.

White Vinegar Cleaning

5. Mix 1 cup of white vinegar, 1 tbsp. of baking soda, 1 cup of ginger beer and 1 tsp. of dish detergent into the burned pan.

6. Add as much boiling water as is necessary to cover all of the burn stains in the pot.

7. Simmer the pan on medium heat on your stove top.

8. Scrape at the burn stains while the mixture is simmering to remove the stains.

9. Rinse with warm water and wash normally to remove stain or cleaner residue.

Tags: burn stains, boiling water, warm water, your pots

What Is The Origin Of Pesto

Pesto served on pasta is a favorite Italian dish.

Pesto is an Italian sauce made of fresh basil leaves, fresh garlic, pine nuts, olive oil, Pecorino and Parmesan cheese and salt. The word "pesto" originates from the word "pestle" which means ground or pounded, since the ingredients were ground in a stone or marble bowl called a mortar, and pounded with a wood or stone rod, which is a pestle. Pesto, or "pesto alla genovese," originated in Genoa in the area called Liguria.

Fresh basil leaves

A mortar and pestle in which pesto is ground

Basil is a fresh aromatic herb with smooth green leaves. It is easy to grow in a Mediterranean or warm climate. Basil was eaten in Roman times. It was also eaten in India and originated in North Africa. The French version of pesto is pistou. This dish originated in Provence and uses grated cheese, basil, parsley and crushed garlic but does not include pine nuts. Pesto became popular in the United States from the 1980s onwards.

Pesto with Everything

Pesto is a popular savory sauce for spaghetti or lasagna, gnocchi, or any kind of pasta. Add it to chicken, meat or even fish. Serve it with vegetables or add to vegetable soup. Make traditional pesto without nuts, but it always include basil, garlic and olive oil.

Different kinds of pesto

Fresh basil leaves are a primary ingredient of pesto.

Sicilian pesto is sometimes called red pesto. Made with tomatoes, it uses almonds instead of pine nuts. It does not incorporate as many basil leaves as the original version from Genoa. A spicy pesto from another part of Italy, Calabria, is made with grilled red or green peppers and black pepper. Other kinds of pesto use black olives and mushrooms, as well as lemon peel and coriander leaves. Arugula leaves and mint leaves are used in other versions of pesto.

International pesto

A Peruvian version of pesto uses spinach, vegetable oil and cashew nuts, since basil and pine nuts and olive oil are expensive and not easily available. It is often served with steak and potatoes. Even Singapore has a pesto version with spicy curried noodles. Some vegetarian versions of pesto even use miso paste. You can make pesto easily at home, but it is also commercially available in many versions.

Tags: basil leaves, pine nuts, Fresh basil, kinds pesto, nuts olive, pestle which

Wines That Go With Gouda

Aged Goudas pair best with Rieslings.

Gouda is a semi-hard cheese made from raw or pasteurized cow's milk with a fat content ranging from 48 to 60 percent. Named after the town of Gouda in southern Holland, this cheese is aged for one month for a smooth, creamy cheese, to three years and more for a hard, salty cheese. Some Gouda cheeses also contain herbs and spices for flavor, or have a smoked flavor. Numerous types of wines pair well with Gouda.

Cabernet Sauvignon

Cabernet Sauvignon, commonly called the "King of Red Wine Grapes," pairs well with Gouda cheese as its high tannin content holds up well to aged Goudas. It may be too overpowering for a young, soft Gouda. This wine normally has fruity flavors ranging from blueberries and blackberries to cherries and plums; or it may have tobacco or leather aromas and flavors.

Pinot Grigio

Pinot Grigio, a light wine, pairs well with a young Gouda. Pinot Grigio is light enough to avoid overwhelming the taste of the Gouda, even if you have chosen a very young cheese. This white wine comes in a wide variety of flavors including melon, citrus fruits and pears, and can have smoky and even honey undertones.

Chardonnay

Often called "The World's Favorite White Wine," Chardonnay is the biggest selling white wine in America and is the ideal choice for medium-aged Gouda. A classic Chardonnay will go with most ages of Gouda and a Chardonnay with bolder flavors will mesh with an older Gouda. You'll find Chardonnays with aromas and flavors including citrus fruits, tropical fruits and stone fruits such as apples, peaches and pears.

Pinot Noir

Smoked Gouda goes best with a spicier wine such as a Pinot Noir. This red wine won't be too overwhelming, especially for the salty, nutty Gouda choices. A young Pinot Noir's fruity undertones compliment the cheese, and its low tannin and moderate acidity makes this an ideal pairing choice.

Beaujolais

For another red wine that pairs smoothly with Gouda, consider Beaujolais. These light-bodies wines can have various notes, such as a smoky undertone or have strawberry or cranberry flavors, among many others. Whether you pair it with an older, hard Gouda or a young, slightly sweet one, Beaujolais is a good choice.

Riesling

Riesling is a semi-sweet wine with peach and citrus undertones. Its lightness compliments a younger Gouda that is creamy and easy on the palate. Riesling wines originated in Germany and are versatile; they are available in dry and sweet options. Keep in mind that Rieslings from different areas, such as Australia or a European country, taste very different from one another. Experimentation may be necessary to discover which you like best with Gouda.

Tags: best with, Pinot Grigio, Pinot Noir, well with, with Gouda, aromas flavors, Cabernet Sauvignon

Soul Food Restaurants In Harlem New York

Fried chicken soul food dish

The Harlem community has a rich culture and history within the heart of New York City. Years ago, many Southerners headed north to New York to put their dreams and visions into reality. With them came decades of delicious recipes that are unique to the South. Soul food does just what its name implies. It comforts the soul and brings togetherness to family and friends.

Sylvia's Restaurant

Sylvia, the owner of Sylvia's Restaurant, was originally dubbed "The Queen of Soul Food." Sylvia's background began on a South Carolina farm. Her dreams of "city life" brought her and her husband to New York, where they opened their soul food restaurant in Harlem. Each year, Sylvia's serves over half a million guests, including notable celebrities, like Michael Jordan. The restaurant specializes in breakfast, lunch and dinner. Some of the menu delights include salmon croquette, barbecue ribs, or Southern-style banana pudding. Sylvia's also caters for special events.

Sylvia's Restaurant

328 Malcolm X Blvd.

New York, NY 10027

212-996-0660

sylviasrestaurant.com

Londel's Restaurant

Londel Davis is an experienced Harlem entrepreneur, having started other businesses within the community. In 1994 Londel decided that he wanted to "redefine the Harlem dining experience" and serve all segments of the population. He opened his supper club that includes live music and jazz sounds on the weekends. The supper club features Southern, Cajun and continental cuisines for guests to sample. Londel's serves brunch, lunch and dinner. Guests may enjoy blackened catfish, chicken and waffles, collard greens or macaroni and cheese among other delectable dishes.

Londel's

2620 Frederick Douglas Blvd.

New York, NY 10030

212-234-0601

londelsrestaurant.com

Amy Ruth's

Amy Ruth was the grandmother of the restaurant's owner. Every summer, he traveled with his brothers and sisters to Alabama to visit his grandparents. It was then that he found an appreciation of soul food cooking, working alongside his grandmother rolling out biscuit dough. Amy Ruth's Restaurant is a dedication to his grandmother and Southern cooking. Some of the delicious cuisine items include oxtail stew and chicken and dumplings. The restaurant has a full-scale waffle menu. Smothered chicken and waffles and waffles and a rib-eye steak are among the choices.

Amy Ruth's

113 W. 116th St.

Harlem, NY 10026

212-280-8779

amyruthsharlem.com

Spoonbread Too

Norma Jean Darden opened Spoonbread Too to serve Alabama comfort dishes to New York. The restaurant has a welcoming decor with its red and white checkered floor and strawberry-patterned curtains. Norma designed the restaurant to resemble her mother's Alabama kitchen. Many of the menu items can be found in "Spoonbread and Strawberry Wine," a cookbook that Norma co-wrote with her sister. Norma's mother, Mamie, was the inspiration for the cookbook and the restaurant. Former President Bill Clinton dined at Spoonbread Too. His favorite dish is the "Miss Mamie Sampler," a dish of shrimp, ribs and chicken. Spoonbread Too is available to host events in the restaurant and to cater affairs. On Mondays the public is welcome to dine and enjoy local, live music.

Spoonbread Too

547 Lenox Ave.

New York, NY 10030

212-690-3100

spoonbreadinc.com

Tags: Sylvia Restaurant, Blvd York, chicken waffles, live music, lunch dinner

Neutralize Spicy Foods

The effect of spicy food lasts about 15 minutes.

Spice gives flavor and personality to foods, and it is a prominent ingredient in the cuisine of many cultures. If you've decided to give your food a little kick by adding some chopped jalapenos or chilli powder, prepare yourself for serious heat. Too much spice can cause an uncomfortable burning sensation in the mouth and across the tongue. Your dish can be neutralized using other foods in your kitchen. Sugars, acids and dairy all cool down spice to calm the heat and burn.

Instructions

1. Stir a little yogurt, sour cream, coconut milk or cream into the spicy dish. Add a small amount at a time, tasting as you go. The creaminess will disrupt the heat in your mouth by diluting the spice, coating the mouth and giving the receptors on your tongue a different sensation to focus on. Pair coconut milk or yogurt with dishes such as Thai curry or chicken tikka, and use cream or sour cream with spicy Italian pasta sauces or tacos.

2. Squeeze the juice of one lemon or lime into the food. Acid neutralizes spice and mellows out the entire dish.

3. Add crushed pineapple, a spoonful at a time, to the spicy dish. Taste as you add. The sugars in the pineapple balance out spice. The pineapple will break down and become barely noticeable as the dish cooks, serving only to neutralize the spice.

4. Serve the spicy dish with a side of shredded cheese or chopped cilantro. Both of these add-ons cool the palate and even out a spicy dish.

5. Pair spicy food with rough, starchy sides such as bread, rice or crackers. Again, the different texture neutralizes the spice. Also, starch helps to absorb some of the heat.

Tags: spicy dish, coconut milk, neutralizes spice, sour cream, spicy food

Store Potatoes So They Will Not Rot

Place peeled potatoes in water to prevent discoloration.

Potatoes are tubers, enlarged stems filled with nutrients for the plant developing above ground. If you harvest potatoes before the tubers' supply of nourishment is all spent, you get to enjoy a vegetable that provides vitamins B and C, minerals, complex carbohydrates -- and bonus dietary fiber if you eat the skin. Potatoes also have a long shelf life. If you store them properly at harvest, you could still be eating potatoes in six months.

Instructions

1. Locate a dark room that stays dry and at 40 degrees Fahrenheit to be your potato storage area; a cellar or garage usually works. Clean the place before moving the potatoes there. If you use water to wash the area, let it fully dry before transferring the potatoes inside.

2. Dig your potatoes and leave them on the ground in the sun to dry for four hours. Move them to a counter indoors if you expect rain.

3. Scrub the soil clinging to the potatoes off with your hands, fingers and a dry brush.

4. Examine the potatoes for signs of disease and sprouts. Use immediately any potato that has sprouted a new plant. Discard potatoes that feel soft or look moldy.

5. Move the potatoes you retained to the storage area. Organize them in a single layer if there's space. If you have to stack the potatoes, place several sheets of newspaper between two layers to prevent disease that breaks out in one level from transferring to the stack above or below.

6. Check your stored potatoes once a week and throw away those that have become diseased. Lower the temperature inside the storage room if potatoes begin to sprout.

Tags: storage area

Types Of Quinoa

Quinoa can be substituted for rice.

Quinoa is native to South America. Although, it may have a nutty flavor, it is actually a seed from the chard family. It is high in protein and iron. Quinoa is ideal for people diagnosed with celiac disease, a gluten allergy, because it's gluten free. It is most recognizable in its off white seed-like form. However, quinoa flour, flakes, and pasta have been growing in popularity. They can be added to salads, soups or used as breakfast cereal.

Traditional Quinoa

The traditional form of quinoa found in the health foods sections of your grocery store can be added to soups as a substitute for rice. It may also replace pilaf in recipes. To make quinoa you must first rinse it off two or three times in cold water. This will remove some of the bitterness often associated with quinoa. Add it to boiling water along with olive oil and salt. Let it cook on medium heat for about 15 minutes. You can serve it as a side dish or add it to other recipes.

Quinoa Flour

Quinoa can be ground into flour and used in bread, cookie and pastry recipes. However, quinoa flour is coarser than wheat flour. Also, since quinoa lacks gluten you will want to add an additional egg or water to bind the ingredients in your recipe. Recipes using quinoa flour will need to be cooked on a lower temperature for a shorter amount of time. It will take multiple tries to find the right balance of time and temperature for your baked goods, but keep trying.

Quinoa Flakes

Cover your chicken or pork with quinoa flakes instead of flour or bread crumbs. You can add hot water to a bowl of flakes to make a hot quinoa cereal. Use fruit to sweeten your hot cereal. The flakes are typically made from quinoa that has been rinsed and boiled to remove the bitter taste associated with the shell of the quinoa. However, it will retain its slightly nutty taste.

Quinoa Pasta

Quinoa flour is made with a blend of ground quinoa and corn flour. This pasta is not only gluten free, but wheat free as well. Quinoa pasta can be added to boiling water with olive oil. However, quinoa pasta cooks faster than traditional pasta. Keep an eye on the pasta to avoid overcooking.

Tags: However quinoa, quinoa flour, associated with, boiling water, gluten free, However quinoa flour

Grate Fontina Cheese

Use aged Fontina for grating because it is semi-hard.

Fontina cheese, originally from the an area in Italy known as the Valle d'Aosta, has a mild to sharp nutty flavor to it, depending on the age of the cheese at the time of purchase. Fontina is a cow's milk cheese with a very pale yellow color. Young Fontina is semi-soft and is often used as a spread for crackers or for a dessert. Aged Fontina is much firmer and is best for grating to use in cooking. A simple box grater or a microplane grater is all you need for freshly grated Fontina cheese.

Instructions

Box Cheese Grater

1. A box grater has four grating surfaces.

Position the cheese grater so that one side of the bottom is touching a clean cutting board and the other side is off the table at an angle.

2. Place the block of cheese parallel to the grater on the designated side chosen. For Fontina cheese, a semi-hard cheese, use the coarse side of the grater.

3. Rub the cheese up and down the grater until it has almost all turned into coarsely grated cheese. Do not grate until your fingers touch the grater, as you can end up scraping your fingers.

Microplane

4. Microplane graters are also commonly used to zest citrus fruits.

Hold the handle of the microplane over a bowl.

5. Hold the cheese on top of the microplane blade.

6. Rub the cheese vigorously back and forth on the microplane blade until it is nearly all grated. Avoid scraping your fingers by stopping when there is just a nub of cheese left.

Tags: Fontina cheese, your fingers, microplane blade, scraping your, scraping your fingers

What Are The Benefits Of A Split Grade Class

Younger and older students may benefit from a split-grade class

Oftentimes, schools will implement split-grade classes as a way of accommodating small class sizes. Many parents are apprehensive about a child being placed in a split-grade class, as the parents are worried that the child may not be challenged if he is an older student, or may be left behind as a younger student. However, enrolling your child in a split-grade class can have different benefits for both the older and the younger students.

Younger Student

Older students are often asked to help out the younger students.

Being the younger student in a split-grade class can be a very enriching and challenging experience. Students are exposed to older students, who are often tasked to assist and mentor. The students are often working slightly above the grade-level which will better prepare the students for the following year, and give the children a step-up amongst future peers. The children are also, oftentimes, included in field trips, traditionally taken by older students, which is an exciting and rare opportunity.

Older Student

Being the older student in the class can boost a child's confidence

Because of standards in the curriculum, most split-grade classes teach at the level of the older students. This means, that the students are not missing out on anything that other students on the same grade level are learning. Being the oldest in the class, provides these students with the opportunity to be at the top of the class, which can have very positive effects on self-esteem. These students are also given the opportunity to teach the younger students, which can improve the student's own educational experience.

Social Relationships

Mixing ages encourages younger students to learn from older students

Split-grade classes benefit both student levels in different ways. Similar to the social dynamics seen in families, younger children pick up on more developed social skills and knowledge from the older students. Older students assert responsibility over the younger students. Diversifying students, in age, also encourages tolerance and acceptance among peers.

Kindergarten/First Grade Example

Smaller class sizes in the afternoon mean more time devoted to the first-graders.

One of the most common split level classes, is a kindergarten and 1st grade split. This is one of the most beneficial split-grade classes for the students because the kindergartners are able to learn how the classroom works, from students that have been there for a year. The kindergartners, usually, leave mid-way though the day, meaning smaller class sizes which allow the first graders more one-on-one time with the teachers. The last half of the day is when the first-graders are taught at a higher level.

Tags: younger students, split-grade class, class sizes, older students, students often, from older

Troubleshoot A Rice Warmer

Rice warmers are designed to keep cooked rice warm without cooking it further. Rice warmers keep rice fresh and tasty for up to 12 hours. Rice warmers are useful at potluck dinners, in catering, at banquets or in a restaurant.

Instructions

1. Check the plug first. Electrical plugs can absorb much abuse, but the plug's wiring or housing can be damaged and need replacing.

2. Inspect the heating element in the rice warmer. Some rice cookers do double duty as a rice warmers, and the heating element's sophisticated electronics should be examined thoroughly to make sure there is a complete circuit.

3. Unplug the unit and examine the electrical cord. The cord could have been pinched, nicked or gouged and the wires may be broken.

4. Make sure the auto shut off feature is functioning. Whenever there is a danger of overheating, the unit's auto shut off feature breaks the circuit.

5. Replace the inner lid rubber seal if it appears damaged or worn. The seal gets worn and can cause the unit to malfunction during warming.

Tags: auto shut, auto shut feature, heating element, Rice warmers, shut feature

Make Your Own Flavored Vinegars

Create your own flavorful vinegars in the kitchen using fruits and herbs from your garden.

Vinegar is not just for pickles anymore. Infuse the flavor of your favorite herbs and fruits into vinegar for an added experience in the kitchen. Flavored vinegar is a wonderful gift any time of year. You can make a variety of healthy flavored vinegars in your kitchen using safe food-handling procedures. When you make your own vinegars, use only glass jars with a cap or cork and pay attention to cooking times and storage recommendations.

Instructions

1. Sterilize the glass jars and bottles by boiling them in a large stock pot using a hot water bath for 10 minutes. Use tongs to remove the glassware from the pan and set upside-down on paper towels. Wash the lids or corks in warm soapy water. Rinse and place in scalding water -- 140 degrees Fahrenheit or hotter, verified by a cooking thermometer -- until ready for use.

2. Remove any bacteria from the fresh herbs by soaking in a solution of 1 tsp. bleach to 6 cups of water. Remove the herbs after 5 minutes and rinse well with clear water. Pat dry and set aside on clean paper towels.

3. Insert the selected herbs, fruits or vegetables into the sterile jars. You may wish to skewer smaller pieces, such as garlic, pearl onions or spiral citrus peels, onto bamboo skewers for easy removal from the flavored vinegar.

4. Attach a cooking thermometer to the side of a 1-qt. pan. Pour 2 cups of white vinegar into the pan and heat to 195 degrees. Pour the hot vinegar over the selected flavorings and wipe the rims of the jars to remove any residue. Seal with the proper lid or cork.

5. Store the processing flavored vinegars for three weeks or more in a dark place until the desired flavor is achieved. A good storage space is an unused shelf in your pantry. Remove any skewers from the jars and strain the vinegar through a cheesecloth until the liquid is clear.

6. Add sanitized herb sprigs or fruits to clean and sanitized jars. Pour the flavored vinegars into the prepared jars and seal. Store in the refrigerator.

Tags: cooking thermometer, flavored vinegars, glass jars, herbs fruits, kitchen using

Open A Can Without A Can Opener

Everyone knows open a can. Just use a can opener. They make electric and manual. But if you've ever been stuck in a sticky situation without a can opener, you can find yourself in quite a predicament. Here are some tips on open a can without a can opener so you can get to the tasty food inside.

Instructions

1. Use a nail and hammer to tap into the can. Now be sure to sterilize the nail with alcohol or a burning hot flame and make sure that the nail is not rusty. Remember you are only doing this in a desperate situation. (It's also a good idea to have a current tetanus shot.) Tap the bail using the hammer until the nail punches through. Then repeat this around the entire can until the lid comes off. If it's merely liquid inside, make one hole on each side of the can, the contents should then pour freely.

2. Saw through the can with a metal saw. Again, it's not pretty; but it will do in a pinch. Turn the can on its side and use a metal hacksaw to slice through the top of the can.

3. Drill into the can using a metal bit drill. This is a similar method to the nail and hammer, however it will go much quicker and you'll break less of a sweat. Again be sure to sterilize the drill bit.

4. Bust it open with a rock. If you are stuck without instruments, lay the can on a rock and pummel it with another rock. After many good whacks, you will create a hole large enough to get the food out.

5. Scrape the can with a rock. This is a variation on the pummel method. If you scrape the can with a sharp rock over and over again, eventually you will wear down the aluminum and get inside.

Tags: nail hammer, sure sterilize, with rock, without opener

Eat Clean

Eat Clean

"Clean eating" is practiced by bodybuilders and health-conscious people alike. Clean foods are natural, free of added sugars, hydrogenated fats, trans-fats and anything else that is unnatural and unnecessary. Many people use this diet as a way to lose weight. Used as a way of life, clean eating can make you feel healthy and full of energy. Follow these simple steps to start eating clean.

Instructions

1. Eat six small meals a day: breakfast, lunch, dinner and three snacks. Try to eat every few hours to curb hunger and promote a higher metabolism.

2. Choose whole grains and complex carbohydrates to give you more energy and keep you feeling fuller longer. Remember that whole wheat is not necessarily whole grain. Look for breads, rice and pasta that are not just brown, but also made with 100% whole grains. One serving is about the size of your closed fist.

3. Leave calorie-filled, non-nutritional "junk food" at the grocery store. If you buy fresh foods, you will eat fresh foods.

4. Eat as many fruits and vegetables as you want. Try to add one serving, about a handful, of each per meal. Fruits also make great snacks because they are full of natural sugar and can help fight those afternoon sugar cravings.

5. Eat lean meats, chicken and fish whenever possible, staying away from processed and fatty meats. This will give you much needed protein with little fat. One serving is about the size of you palm.

6. Read labels. Look at calorie counts but also look at nutritional value and ingredients. Try to avoid foods with white flour, sugar and sugar substitutes, saturated fats and trans-fats.

7. Take small bags of unsalted almonds, cashews and walnuts with you to work so you don't get tempted by vending machines and breakroom junk food.

8. Check internet sites, libraries and bookstores for recipes to keep your new lifestyle fresh and flavorful.

9. Give yourself a "cheat day" but remember not to go overboard. Allow yourself a meal out with friends or a special food, but try not to undo all your hard work from the rest of the week. Enjoy being healthy!

Tags: serving about, about size, fats trans-fats, fresh foods, junk food

Make Easy Strawberry Jam

Strawberry and other types of jams are easy to make at home.

Although it's easy to pick up a jar of jam at the grocery store, homemade jam has a freshness that commercially canned jams lack. Some recipes for homemade jams do require a lot of time and effort, but plenty of recipes are available that require little more than fruit and sugar. Jam also requires pectin, which is a sugar naturally found in most fruits, and is available in powdered form at the grocery store. If strawberry jam is your favorite, pick up the freshest pints of strawberries available for the best results.

Instructions

1. Wash and hull the strawberries.

2. Place the strawberries into a large bowl and crush using a potato masher.

3. Place the crushed strawberries and their juices into a large pot on the stove.

4. Stir in the fruit pectin and bring to a boil, constantly stirring.

5. Add 4 to 6 cups of sugar to the strawberries depending on how sweet you want the jam to be.

6. Return to a boil for one full minute, then remove from heat.

7. Skim off any foam, then pour the mixture into hot, sterilized jars, leaving at at least a 1/2 inch of space at the top.

8. Screw on the lids tightly and leave at room temperature for up to 24 hours to set. Store in the refrigerator for up to three weeks, or place in the freezer,where the jam will last for up to three months.

Tags: grocery store, into large

List Of Russian Seafood Dishes

Caviar

With coastlines bordering two oceans and four seas, it is no wonder that Russian cuisine abounds in recipes fish and seafood. These dishes run the gamut of high and low cuisine, ranging from luxurious Beluga caviar and blinis to deliciously inventive preparations for winter staples like beets and herring.

Caviar and Blini

No fish dish is more synonymous with Russia than the eggs of a Beluga sturgeon spread across a fried blini pancake and topped with a dollop of sour cream. The Persians invented salted caviar, but it became a luxury item when the Russian czars developed a taste for it in the middle of the 12th century. Russians started exporting caviar to western Europe in the 1500s, and it has been a staple on the menus of gourmet restaurants ever since. While certain varieties of caviar are prohibitively expensive (the best Beluga regularly sold for more than $100 per ounce in 2009), cod and salmon roe are relatively cheap. French and American sturgeon caviar tends to be less expensive than its Russian cousins since overfishing in the Caspian Sea has seriously depleted fish stocks.

Dressed Herring

Salted, pickled herring is a Russian staple. Sometimes, Russians eat the fish plain or on toast, but you can also combine it with sour cream, carrots and beets to create a dish called "selyodka pod shouboy," or "dressed herring." Traditionally, Russians serve dressed herring cold as an appetizer or salad rather than as a main course.

Fish Balls

Many varieties of fish dumplings exist in Russian cuisine. "Gelki" is ground fish combined with milk, flour and spices and boiled in an aromatic broth. Gelki boiled in a container of fish skin are gefilte fish and are a staple of Jewish cuisine. Serve gelki and gefilte fish hot or cold, and top them with preserved horseradish.

Salmon Kulebyaka

Salmon kulebyaka is one of a variety of savory Russian meat pies--"kulebyaka" has roughly the same meaning as the French cooking term "en croute." The defining ingredients of this dish are salmon, puff pastry and rice, but it can include extras like carrots, mushrooms, hard-boiled eggs and dill. The dish has been a popular centerpiece at parties and celebrations since the late 19th century.

Tags: dressed herring, gefilte fish, Russian cuisine, sour cream

Pick A Lambrusco Wine

Don't let the reputation of Lambrusco turn you off from giving it a try. It is rare that you will find this red Italian table wine on a wine list at any fine dining establishment, but if you come across it, give this sweet, fruity and fizzy wine a try.

Instructions

1. Know the flavors of Lambrusco. It is fizzy and sweet with strong flavors of ripe, dark fruit and berries.

2. Learn the price range. A good bottle of Lambrusco will cost between $10 and $15 a bottle. Priced any lower and you will get a Lambrusco that is artificially sweetened without much flavor.

3. Understand when to drink Lambrusco. Drink this wine when young. It is low in tannins and is not suitable for aging.

4. Learn about the two main types of Lambrusco. This wine is either sweet or dry. Sweet Lambrusco will have the word Amabile on the label and the dry type will have Secco on the label.

5. Pick an artisanal Lambrusco. Choose La Luna by Cantine Ceci or Lini Lambrusco Rossa to get the true flavors of Lambrusco.

Tags: flavors Lambrusco, Lambrusco will, will have

Homemade Holiday Trail Mix Sayings

Trail mix, also known as gorp, is a portable snack made of dried fruit, cereal, nuts, chocolate chips and sometimes candy. Because it is easy to whip up a large batch, trail mix is the perfect gift for holidays, especially if you can wrap it in a unique container and include a personal note, witty poem or cute saying. However, finding the perfect poem or quote can be challenging. These suggestions will help you craft the perfect prose to accompany that trail mix gift.

Play Off Its Unique Name

Use the trail mix's clever name to inspire you. For example, the gift tag on a "Nuts and Bolts Mix" could say something like "For a no-nonsense kind of guy--just the Nuts and Bolts." A Hawaiian Crunch mix could play with the slogan from a popular beverage, "Hey, how about a nice Hawaiian Crunch?"

Find Inspiration in the Ingredients

Get ideas from the ingredients. For example, a mix with multi-colored dipped pretzels could include a gift tag stating "You have me all tied up in knots." If it includes fish-shaped crackers, personalize it with a note that says "Here is a gift for a person who is never a fish out of water."

Add Seasonal Food Items to Your Mix

Adapt your standard trail mix recipe to include food available only during holidays. Some examples include mint-flavored chocolate chips, candy corn, red cinnamon hearts, and candy-coated milk chocolate pieces in holiday colors. Use these ingredients to rouse your creative spirit when writing your gift tag. For example, a candy corn trail mix could include a saying like "It might sound corny, but I'm thankful you are my friend." A mint-flavored mix could include a tag that says "You're worth a mint to me."

Package It in a Unique Container.

Use an unpredictable tin, box or dish for inspiration. Paint and decorate an empty Altoids tin, then fill it with your mix to create "the world's tiniest trail mix." Plastic containers shaped like carrots (often available around Easter) could be filled with trail mix; attach a note saying "Eat your vegetables!" A miniature treasure chest can sport a gift tag that proclaims "You are a real treasure!" Plastic containers shaped like jelly beans (also found at Easter) could include a note saying "Candy is good for you; eat up!" Discount stores and online novelty stores often carry unique food containers. Scour the party favor section for ideas.

You could also transform clean, empty coffee cans, potato chip cylinders, plastic peanut butter jars, and Kool-Aid canisters into whimsical holders for your trail mix.

Name it after a classic Christmas song or movie.

Trail mixes covered with melted white chocolate are especially popular in December. They usually have mundane names like "holiday trail mix" or "white chocolate trail mix." Instead, call it the "Dreaming of a White Christmas" Trail Mix. Adapt a song's lyrics to match your theme, such as: "I'm wishing you a white Christmas, with every taste and bite. May all your days be merry and bright. And may all your Christmases be white."

How about a "12 Days of Christmas" Trail Mix? Match ingredient portions to the song. Or perhaps an "O Tannenbaum" mix that includes Christmas tree-shaped pretzels?

Additional Tips and Resources

Arm yourself with a good rhyming dictionary, a regular dictionary and a thesaurus. They will help you find the perfect word or phrase for that gift tag.

You can find ideas online and in books, but you will need to dig deep to find them.

Websites like Quoteland, Bartleby and Ask Oxford can assist you in finding famous quotes and sayings.

Check your library for books that explain the symbolism behind common gift items like flowers, food and gems. For example, Deanna Washington's "The Language of Gifts" has a chapter on historical connotations of some foods.

It is even more difficult to find books that pair homemade gift suggestions with appropriate ready-made sayings and quotes. Robyn Freedman Spizman's book "The Giftionary" includes a few ideas that may inspire you. You can also do an Internet search for information using keywords like "food symbolism."

Jill Evans' book "Creative Containers" offers many ideas on turning empty cans and containers into holiday-themed packaging for food gifts.

Tags: could include, books that, candy corn, chocolate chips, Christmas Trail, containers shaped

What Are Gyro Sandwiches

A Gyro sandwich is a Greek dish made by combining meat that has been slow-roasted on a rotisserie and then wrapped in a pita with onions, tomatoes and tzatziki sauce. Gyro sandwiches are not an ancient Greek dish, however; it was invented in the late 19th century and became popular in the mid-20th century.

History

Gyros originally come from Turkey as a dish called "doner kebab." The dish was created in the 19th century and soon made its way to Greece. There are a few different stories about how gyro sandwiches came to Greece. Some say the dish was first brought to Piraeus via Constantinople while other stories insist that Thessaloniki began making gyros first. Regardless of the sandwich's origins in Greece, it quickly became so popular that it was made across the country.

Ingredients

Pork is the most common meat for a gyro sandwich, though lamb and chicken can be substituted based on personal preference. Nearly all gyro sandwiches are made with tzatziki (a yogurt-based sauce), onions, tomatoes and fried potatoes. Different pitas can be used to wrap a gyro, but plain pitas are the most commonly available. Cypriot pitas resemble pocket pitas and Arabic pitas are crispy.

Variations

Many regions in Greece have their own unique variations on gyro sandwiches. Northern Greece tends to use sandwich-style bread rather than pitas for its gyro sandwiches. Thessaloniki offers the addition of mustard, Russian salad (pickles and mayonnaise) or Hungarian salad (bacon and mayonnaise) with its gyro sandwiches. The island of Kos uses chicken as the primary meat but Crete, another Greek island, uses pork. Many restaurants across Greece also use tzatziki sauce with pork gyros but use a mixture of mustard and mayonnaise for chicken gyro sandwiches.

Recipe

A slow-roasted rotisserie gyro sandwich is delicious but you can adapt and make an equally tasty gyro sandwich at home. The trick is to marinate your meat for a couple hours before adding it to a sandwich. Start with thinly sliced meat, a seasoning mix (usually of salt, pepper, oregano and paprika) and white wine vinegar. Layer the ingredients until all the meat has been covered with vinegar and spices and chill for 1 to 2 hours to marinate the meat. Once it's marinated, cut the meat into very thin strips and dry fry it to retain the meat's flavor. Fill the pita with tzatziki, meat and onions and enjoy.

Tags: gyro sandwiches, 19th century, became popular, Greek dish, gyro sandwich