Sunday Dinner Ideas

Sunday has long been considered the day of rest, and many people choose to celebrate the holiday with family and friends. This Sunday, invite your loved ones over for a Sunday dinner and prepare a recipe that will please any crowd.

Fall Pot Roast

Fall foods are perfect for Sunday dinners because they're generally warm, hearty and contain full-bodied flavors. To make a pot roast, preheat the oven to 200 degrees F and place a fry pan on high heat for two minutes. Rub a 2 lb., blade-cut chuck roast with 2 tsp. each of kosher salt and cumin. When the pan is hot, brown the meat on both sides and remove. Add 2 tbsp. of vegetable oil to the pan. Add one medium onion (chopped) and five cloves of smashed garlic. Stir until the onion is softened, then add 1 cup of tomato juice, 1/3 cup of balsamic vinegar, 1/2 cup of dark raisins and 1 cup of broken cocktail olives. Bring to a boil and allow the mixture to reduce by half. Place one half of the mixture in a baking pan and add the chuck roast. Pour the remaining liquid solution over the meat and bake for three to three and a half hours, or until a fork pushes into the meat with ease. Remove from the oven and allow the roast to rest for half an hour.

Winter Chicken and Dumplings

Chicken and dumplings are a popular Southern meal that is perfect for easy Sunday dinners. Add 1 tbsp. of butter to a large pan over medium heat and add chicken breasts (allow one breast per person). Allow the chicken to brown on both sides, then remove. Add 2 cups of chicken broth, five stalks of celery (chopped) and one medium onion (chopped). Allow the mixture to boil, then reduce, cooking until the vegetables are tender. Add chicken and another cup of chicken brother; cover and allow to simmer for 45 minutes. Place a large pot of water on the stove and bring to a boil. In another bowl, combine 2 cups of flour and seven eggs. Add 1 tbsp. of water--or more, if the mixture is not sticky. When sticky in texture, add dough by tablespoons into the boiling water and allow it to cook for three minutes, or until the dumplings float. Drain and add 1 cup of sour cream, salt and pepper. Serve chicken over the dumplings and enjoy.

Summer Hamburger Recipe

Nothing says summer and family like an outdoor barbecue. If you don't have a grill, use a community grill in a park, or consider purchasing your own; by mid-July, many stores offer grills at discounted prices. Purchase pre-cut watermelon, disposable plastic wear and buns, or encourage family members to each bring something. To make hamburger patties, combine 1 lb. of ground beef, one small onion (chopped), one egg, 1/2 cup of milk, 1/2 cup of bread or cracker crumbs, 1/2 tsp. of garlic salt and a dash of Worcestershire sauce. Mix together and make patties. Prepare the hamburger patties ahead of time so you can mingle with your guests.

Tags: onion chopped, both sides, chuck roast, hamburger patties, medium onion, medium onion chopped, Sunday dinners

Chug A Beer In Under 4 Seconds

College students and beer drinking enthusiasts alike have studied the art of chugging a beer for years. Many techniques have been perfected to push the beer-guzzling envelope to speeds that seem almost inhuman. However there is one method that, when performed correctly with beer cans, is guaranteed to push your beer chugging to that coveted realm of under 4 seconds.

Instructions

1. Make sure you have a designated driver on standby to safely drive you home.

2. Consider that alcohol poisoning, which is caused by excess alcohol consumption in a short period of time, can cause you to black out, stop breathing and die.

3. Grab your favorite brand of beer in a can, and set it out of the refrigerator to slightly warm up. Ice-cold beer is hard to chug, but don't let it get too warm or you'll end up with a belly full of foam.

4. Pick up the beer and tilt it in a downward angle with the top of the beer pointing towards the ground. The object here is to get the air bubble that is in the beer can to rise to the bottom of the can in order to prevent a messy explosion.

5. Use a knife and carefully cut a hole near the base. The hole should be roughly the size of the beer's "mouth." Make sure that the hole is on the same side of the can as the mouth.

6. Cradle the beer in one hand while you grip the beer's tab with the tip of your finger, but don't open the beer just yet.

7. Raise the hole you've cut in the side of the beer to your lips, and simultaneously tilt your head back while cracking open the beer. Open up your throat and let gravity take over as the vacuum you've created projectiles the beer out of the can at an explosive speed. Squeezing or crushing the can during this process will increase the rate of beer flow even more, and propel you into the realm of a beer chugging champion.

Tags: beer chugging, Make sure, open beer, with beer

Make Sake

Home-brew sake can be done, but it is time-consuming.

Sake is an ancient rice-based alcoholic drink from Japan. According to the Sake Information Centre, the first sake was made by chewing on rice and then spitting it out. The enzymes in the saliva would break down the rice and ferment it. Modern sake was first produced at the end of the 16th century. Make sake with just four ingredients: water, rice, Kome-koji, which is a type of rice with aspergillus oryzae mold, and yeast.

Instructions

1. Wash your 1 1/2 cups of short grain white rice by running cold water over it in a large bowl. You are removing the starch powder from the rice. Rinse with a colander. Place it back into the bowl and add cold water so it covers the rice by at least 2 inches. Refrigerate it for 12 hours or leave it on your kitchen counter for three hours.

2. Add 3/4 tsp. brewer's yeast nutrient to 2 1/2 cups of cold water in a fermenter, which is available at home-brew stores. Stir in 1/2 tsp. of Epsom salt and 1 1/4 tsp. Morton Salt Substitute until completely dissolved. Then, pour in 1/2 cup of koji. Stir again. The koji is found at Japanese grocery stores. Place it into the refrigerator.

3. Drain your soaked rice in the colander for 30 minutes. Cook the rice in the steamer for 45 minutes. It should be tender and translucent.

4. Place the hot rice into the fermenter from the refrigerator with the koji mixture. Mix well and leave it at room temperature, about 74 degrees F. Stir twice a day with a sanitized spoon. After 48 hours, the koji liquifies the rice.

5. Cool the mixture to 50 to 60 degrees F in a refrigerator set at that temperature. Sprinkle in one pack of WYeast Sake #9 Yeast, which is found at home-brew supply stores. Cover it and refrigerate for 12 hours.

6. Raise the temperature of the mixture to 68 to 72 degrees by placing it in a cool basement or changing the setting on the refrigerator. Stir with a sanitized spoon two to three times a day for three days and then stir once a day for three more days.

7. Lower the temperature to 50 degrees and let it rest for five days. Line a sanitized 5-gallon bucket with a large, natural canvas bag to press the sake mixture. Ladle about 2 cups of the the sake mixture into the canvas bag.

8. Press the bag while it is twisted closed to press out the sake from the moromi, or the sake mash. Press as much liquid as possible and then throw out the solid mash. Ladle more of the moromi into the bag and press out the liquid. Continue until you have pressed all your moromi.

9. Pour the sake into the glass jugs. Place the airlocks and one-hole stoppers into the jugs. Store at 50 degrees for up to 2 months.

Tags: cold water, mixture degrees, press sake, sake mixture, sanitized spoon, with sanitized

Make Seafood Paella

Paella is a dish that originated in Spain. The popular white-rice dish can be made with meat or vegetables, but this recipe will use a seafood combination. For the purpose of food preparation safety, the seafood and meat are cooked in a separate pot and pan. However, seafood paella is served in the large skillet, as a one-dish meal, once all of the ingredients are in place.

Instructions

Make Seafood Paella

1. Slice the lemons and divide the slices into two piles.

2. Boil the shrimp. Boil water in a large pot. Add half of the lemon wedges and boil the shrimp for 3 to 4 minutes. Remove them from the water.

3. Steam the mussels. In the boiling lemon water, add the mussels and place a lid on the pot. Steam mussels for at least 5 minutes. Remove the pot from the heat and discard unopened mussels.

4. Drizzle 1 tbsp. of olive oil in the frying pan. Chop the bacon and fry it. Remove it when it's crispy.

5. Cook the chorizo, onion and garlic in the bacon grease. Allow the meat and vegetables to cook for that least 7 minutes.

6. Add the rice to the sauteed onions, garlic and chorizo in the frying pan. Pour in the wine and the remaining olive oil. Add the paprika and the chili powder. Heat it on medium high.

7. Add the fish stock to the rice, as needed, a little at a time. Continue adding the stock for at least 40 minutes or until the rice is tender. Add saffron as the rice is cooking.

8. Add the bacon and remaining lemon wedges and cherry tomatoes to the rice. Cook over low heat for at least 15 minutes to allow the flavors to blend.

Tags: least minutes, lemon wedges, Make Seafood, Make Seafood Paella, meat vegetables, minutes Remove, Seafood Paella

Boats Used To Transport Port Wine

Port wine was traditionally transported by small boats called rabelos.

Enjoyed for centuries as an aperitif or dessert wine, Port is a fortified wine that takes its named from the place of its invention, the Portuguese city of Porto. Porto is at the mouth of the 560-mile-long Rio Douro (River of Gold). Port wine was traditionally conveyed to the city from vineyards along the Douro by small transport ships known as Rabelos that were specially designed for river's often-treacherous conditions.

History of Port

Port wine was introduced in the 17th century when the import of wine into Portugal halted after Britain declared war on France and blocked ships from entering or exiting French ports. With Britain now looking to Portugal to supply wine, wines made from grapes taken from vineyards along the fertile Douro river were used. British merchants would often add "a bucket or two" of brandy to the wine barrels, leading to rich, fortified wine that was very different from French varieties. Before being shipped to England in seagoing vessels, the barrels were first transported in rabelos that brought the wine to Porto.

Rabelos

With its small size and flat bottom, a rabelo served the purpose of overcoming the river's natural obstacles to ease a dangerous journey that could last more than a week. The construction of a rabelo is similar to that of a Nordic Viking ship, with the hull shaped in planking before wooden ribs are fitted. No molds are used, with pieces fitted together using basic measurements taken by a master craftsman.

Rabelos Today

With the advent of railway and highway transportation, the traditional rabelo gradually became economically unfeasible as a means of transport; the last time Port was shipped along the Douro by rabelo was in 1964. Nowadays, the only thing that rabelos transport are tourists, in much the same way gondolas are used in the Italian city of Venice. An organization of Porto Port merchants called the Confraria do Vinho do Porto (Port Wine Brotherhood) hosts the annual Rabelo Boat Roace. Held every June 24 (the date of the Feast of Saint John, patron saint of Porto), traditional rabelos race from the mouth of the Douru river to the city's D. Luis Bridge in what has become one of the city's top tourist attractions.

"Architecture of Rabelo"

In 1992, a documentary entitled "Architecture of Rabelo" chronicled the attempt of a group of Portuguese naval carpenters to construct a rabelo using the traditional methods, tools and materials from hundreds of years before. The documentary, made in collaboration with naval archeology researcher Octávio Lixa Filgueiras, documents the step-by-step construction of a rabelo in what will likely be the last visual document of how these vessels were traditionally built.

Tags: Port wine, along Douro, Architecture Rabelo, construction rabelo, fortified wine, fortified wine that

Make Japanese Udon Noodles

If you have ever tasted Saimin in Hawai'i then you are familiar with udon noodles. This classic Hawai'ian soup was partially inspired by the Japanese noodle. Udon is the thickest noodle in Japanese cuisine, it is eaten hot or cold, and used in a variety of dishes. Making udon is very easy, and doesn't require exotic ingredients.

Instructions

1. Add the salt to the water and stir it until the salt is dissolved.

2. Pour the wheat flour into the bowl. Drizzle the salt water into the flour, mixing it in with your hands as you go.

3. Knead the batter to dough, about 10 minutes.

4. Wrap the dough in plastic wrap and press down on it until it forms a thin round. Set it aside for two hours.

5. Spread a handful of flour over the cutting board, and along the length of the rolling pin.

6. Unwrap the dough and place it on the floured board. Flatten it with the rolling pin until it is 1/8-inch thick.

7. Sprinkle another handful of flour over the dough, fold it into thirds, and cut it into 1/5 inch strips.

8. Boil the noodles immediately, for seven minutes.

Tags: flour over, handful flour, handful flour over, salt water

Build Own Ice Luge Out Of A Storage Bin

An ice luge, a staple of college parties, is a large block of ice with a carved channel snaking down the length of it. Alcoholic beverages pour down the channel into eager mouths. Avoid the cost of purchasing a luge by making one yourself with a few simple household items.

Instructions

1. Purchase a storage container with the dimensions 2' x 4' x 6".

2. Fill the container with cool water. Leave an inch between the water level and top of the container.

3. Place the container into the freezer. Prop one end up two inches off the ground to angle the ice.

4. Carve an S-shaped path down the ice. Using a knife or chisel, cut length-wise, roughly 1 inch wide. Center a single luge down the middle. If creating dueling luges, evenly space them down the ice with enough room for two people at the bottom.

5. Remove the ice from the container. Using a measuring cup, pour 2 cups of 110 degrees Fahrenheit water down each luge. Pour over a sink to catch the runoff. The hot water smooths the path and forms the lip. Optionally, you can chisel out a lip and smooth with additional hot water.

Tags: container with

Choose The Best Pet Drinking Fountain For Your Cat

Some kitties are fascinated by moving water.

There are many water fountains for cats on the market. The Drinkwell pet fountain is one such product, but there are other brands and they come in a variety of designs. Your cat may have a preference as to the function and design of her drinking fountain. Choose carefully so that your cat won't turn up her nose at the fountain and never use it. If your cat likes to drink from a dripping faucet, a drinking fountain may be a good product to try.

Instructions

1. Observe your cat, paying particular attention to your cat's drinking behavior. If your cat is fascinated by moving or dripping water, or demonstrates a preference for drinking from the faucet, she may like a cat drinking fountain.

2. Visit the various pet supply outlets online or in person. Look for a drinking fountain that is easily cleaned, has a removable filter and will be easy to wipe off when stained with hard water deposits.

3. Select a Drinkwell 360 if you have more than one cat. The 360 has a fountain that flows into a circular dish so that several cats (or small dogs) can drink from the dish simultaneously.

4. Purchase a Pioneer fountain if you are concerned with aesthetics. This is a ceramic fountain with a bubble-up design that will add a little elegance to your kitchen. If you are looking for a product that is more than just functional, this little fountain will add a touch of feng-shui.

5. Make sure the fountain you purchase comes with a charcoal filter so as to filter out harmful chemicals and that chlorine taste in so many city water providers. This will also keep water deposits out of the inner workings of the fountain.

Tags: drinking fountain, drink from, fascinated moving, fountain Choose, fountain that, more than

What Is A Chewing Gum Plant

You're never too old to enjoy chewing gum.

Chewing gum is produced in fully mechanized production facilities. The plants that produce chewing gum all follow the same process steps, with the only fluctuations being in the gum flavoring, shape and whether the final product is coated or uncoated.

Preparing The Base

Gum bases are both natural and artificial. The bark and soil found in chicle, the natural base for chewing gum harvested from the sapodilla tree, are removed. This requires melting, drying and sterilizing the chicle. Artificial bases require no processing.

Cooking & Kneading

The base is pumped into large vats in the plant, where flavorings, sweetening agents and softeners are added. The vats have large kneading mechanisms that twist and turn the ingredients until they are pliable and smooth.

Cutting & Finishing

After the gum reaches the preferred consistency, another plant machine flattens and cuts the gum sheets either into small squares to be coated with a hard candy shell or thin, rectangular strips that become uncoated sticks of chewing gum.

Packaging

Plant packaging equipment dispenses the gum into small containers and seals them with cellophane to retain freshness and flavor.

Tags: into small

Cook Squid

When most people think of eating squid, the breaded Italian antipasto calamari comes to mind. Squid actually boasts more versatility and can be used in a variety of recipes ranging from stuffed squid to stew. Read this article to learn various ways to clean, prepare, and cook squid.

Instructions

Common Ways to Clean and Cut Squid

1. Clean the squid properly before cutting. Hold it under cold running water and gently twist the head out of the body, pulling the body contents out in one motion. Cut the tentacles from the head and discard the head and inside of the body. Remove the thin cartilage from inside the body by pulling on its pointed tip. Peel away the body's outer casing and side fins. Save the fins but discard the casing. Rinse the body's inner cavity.

2. Prepare for a stuffed squid recipe by leaving the body cavity (often called the "mantle") whole. Rinse it thoroughly, drain and pat dry.

3. Cut squid into rings by slicing across the body cavity. The rings should be approximately one-quarter inch. Pat the rings dry.

4. Make squid pieces by laying the body flat and slicing down the center. Spread it open and cut into pieces.

Common Ways to Cook Squid

5. Fry squid pieces like breaded calamari. Roll each piece in flour and seasoning. Pan fry in oil on moderate heat for three to five minutes on each side or until lightly browned.

6. Make squid stew using a favorite stew recipe but substitute squid for the meat. Cut the squid into pieces and add it to the pot as one of the first ingredients. Cook the stew for at least 30 minutes or the squid will be too tough.

7. Baked a stuffed squid with ingredients of your choice. Fill the body cavity with stuffing and bind it closed with a toothpick. Bake it covered in a moderate oven for 30 minutes. Uncover and cook at slightly lower temperature for 30 more minutes.

8. Add squid pieces to your favorite pasta and rice dishes just as you would any other meat. For pasta, simmer marinara sauce with the cooked squid and serve over noodles. For rice, saute the squid with onions, add seasonings and then fry or bake with cooked rice.

Tags: body cavity, squid pieces, stuffed squid, body pulling, Common Ways, Cook Squid, inside body

Exotic Edible Plants

Custard apples have white edible flesh.

Cultivating edible plants dates back centuries when hunter-gatherer tribes searched the forest for food. Today, you can get a variety of exotic fruits and vegetables in your local produce section, even in more rural areas of the United States.You have probably eaten an exotic fruit or vegetable and not even realized it. Pineapple is native to Brazil and Paraguay. Many other more unusual-looking and less common fruits and vegetables exist.

Kiwano Melon

The Kiwano melon, or African Horned Cucumber, does not look anything like cucumber grown in the states. Bright yellow on the outside with multiple protrusions, and neon green on the inside, the fruit tastes slightly bitter. It originated in Africa.

Romanescu

Romanescu is a cauliflower-like plant with a green hue. The vegetable originated in Italy in the 15th century when Italian farmers bred several varieties of coniferous vegetables like cauliflower and broccoli together to create several cultivars. Cultivars are the offspring of plants bred for specific traits. The oddly shaped, pointed florets encircle the top of the plant, giving it the appearance of a pine tree.

Custard Apple

The custard apple tree produces an edible apple-like fruit with scaly skin. The yellow-brown fruit has a faint pink, red or red-brown blush when ripe. It originated in the West Indies, but custard apple grows in Mexico, Central America, the Bahamas and Africa. The white flesh has slots for seeds similar to an apple.

Durian

The durian grows on a 90 to 130-foot tree in Borneo, Sumatra, South Tanasserim, lower Burma, India, Australia and Malaysia. The horned fruit has a strong odor. Considered a delicacy in India, more than 100 cultivars of durian exist.

Ugli Fruit

The ugli fruit originated in Jamaica. Considered a hybrid between tangerines and grapefruits, the fruit grows slightly larger than a navel orange. Jamaican farmers began to grow the fruit in the 1930s. Ripe ugli fruit have an uneven, wrinkled texture and are predominately yellow and green in color. Ugli fruit are high in vitamin C and low in calories. It tastes sweet with a tangy twist. Eat the fruit raw for the best favor.

Daikon

Called the Chinese radish, the daikon looks like a thick, white carrot with deep green leaves. You can grate and slice the white root. Chop and steam the leaves. The white root can weigh five to six pounds at maturity.

Tags: fruits vegetables, white root

Cook Spicy Taco Dip

Cook Spicy Taco Dip

A dip is a condiment that is often used to add flavor to a variety of finger foods such as bread, chips, vegetables, or cubed pieces of meat. Dips, which can be very easy to make, are eaten all over the world in some form or another.

Instructions

1. Set the burner to medium-high. Brown the turkey until it is cooked all the way through.

2. Drain the juice from the turkey into a small bowl.

3. Set the burner to medium. Add the taco seasoning and 1/2 cup of chicken stock. Stir constantly to ensure that the seasoning and chicken stock is well integrated.

4. Add the tomatoes, salsa and shredded cheese. Constantly stir to ensure that the cheese melts evenly.

5. Set the burner to medium-high. Cut the cream cheese into four 2 oz blocks. Add the cream cheese to the saucepan, one block at a time, stirring constantly until all the cheese has melted.

6. Set the burner to low. Cover the saucepan and let the dip simmer for 10 minutes, stirring occasionally.

7. Add the remaining chicken stock if dip is too thick.

8. Serve with tortilla chips.

Tags: chicken stock, burner medium-high, Cook Spicy, Cook Spicy Taco, cream cheese

The Best Wi Cheeses

Wisconsin produces some of the best cheese in the world.

Wisconsin is famous worldwide for its cheese, with a history of over 160 years of crafting quality cheeses. The first cottage industry cheese factory was established in the state in 1841. At the time of publication, with approximately 13,000 dairy farms and 1. 25 million cows, Wisconsin produces more than 600 varieties of cheese with some of its best cheeses winning more awards than any other state or country.

American Cheese Society Awards

The American Cheese Society, founded in 1983 as a national organization for cheese appreciation, holds an annual competition and festival. Cheeses from producers and regions worldwide enter the competition, and Wisconsin cheeses are frequently awarded ribbons. Extra Aged Pleasant Ridge Reserve captured the Best of Show ribbon in 2010, marking the third time this Wisconsin cheese producer has won the top award. Other notable Wisconsin cheeses landing ribbons include cheeses from Carr Valley Cheese, LaVille; BelGioiso Cheese, Denmark; and Sartori Foods, Plymouth.

World Championship Cheese Contest Awards

The World Championship Cheese Contest, hosted by the Wisconsin Cheese Makers Association, holds an annual contest in which cheeses from around the world are selected by a team of international judges. The 2010 competition featured 2,318 entries from 20 countries. Wisconsin cheese makers walked away with 21 blue ribbons, more than any other country entered in the competition. Notable Wisconsin cheeses include a cheddar by Land O'Lakes, Kiel; a Havarti by Edelweiss Creamery, Monticello; semi-soft goat's milk cheeses by Montchevre Betin, Belmont; and a flavored Gouda by Holland's Family Cheese, Thorp.

U.S. Championship Cheese Contest Award

The U.S. Championship Cheese Contest, established in 1891, is the nation's oldest and largest cheese and butter competition. Wisconsin cheese makers took top honors in the 2010 competition and received 115 awards in all. The U.S. Champion was awarded to SarVecchio Parmesan made by Sartori Food Corp. in Antigo. Other notable Wisconsin cheeses in the competition include a mild cheddar produced by Trega Foods, Weyauwga; a Colby made by La Grander's Hillside Dairy, Inc., Stanely; a baby Swiss by Chalet Cheese Co-op, Monroe; and a Camembert Brie by Lactalis USA, Inc., Belmont.

Where to Find

Wisconsin award-winning cheeses are available in supermarkets, cheese retail shops and gourmet and specialty food shops nationwide. Cheeses produced in Wisconsin bear a distinctive "Wisconsin Cheese" logo. Some of the cheeses can be ordered online via the cheese makers' websites. The Wisconsin Milk Marketing Board offers cheese tours that include cheese plants, retail shops and other cheese-related destinations statewide.

Tags: Championship Cheese, Championship Cheese Contest, Cheese Contest, Wisconsin cheeses, cheese makers

Make Macaroni Pasta Salad

Tweak this tuna pasta salad to make it your own.

Macaroni pasta salad is a delicious cold dish, perfect for summer. This version is loaded with protein from the tuna and, if you use whole-wheat macaroni, brings in healthy whole grains, too. This recipe is inexpensive and easy to make. Plan it as a side for a cookout or as a potluck item for a party.

Instructions

1. Cook the whole grain macaroni pasta in boiling water until it is almost cooked through. Leave it a little underdone because it will cook a bit more as it cools.

2. Strain the pasta and cool it completely. Drizzle a little olive oil over the noodles to keep them from sticking together.

3. Combine the macaroni, mayonnaise, sweet relish, diced celery, chopped green onion, diced red bell pepper and apple cider vinegar.

4. Strain the water out of the tuna and break it up with a fork. Add the tuna to the macaroni salad and combine it well. Season the salad to taste and serve.

Tags: pasta salad

Things To Do With Pita Bread

Pita bread has numerous uses in the culinary world.

Pita bread is a versatile bread used mostly in Middle Eastern cuisine. This bread is known for the "pocket" that is created from steam when the bread is baked in the oven. Pita bread can be used in a variety of ways from sandwiches to chips to creating bread crumbs. The next time you are at the store, pick up some pita bread and find the many uses of this pocket bread.

Appetizers and Snacks

Pita bread can be turned into delicious chips at home. Take a few pieces of pita bread and simply slice them into triangles or strips and place on a baking sheet. Brush with olive oil and any desired spices and bake in a 450 degree Fahrenheit oven for up to 10 minutes until the chips are crisp and golden in color. Use pita chips or fresh pita bread in place of a spoon for eating things like beans, hummus, chopped salads or cottage cheese.

Lunch Options

A sandwich does not have to be created with two slices of bread. Use a pita pocket to stuff your typical sandwich contents inside. Sandwiches that typically fall apart easily such as crab salad, egg salad or tuna sandwiches work well in pitas because they keep the contents inside as you eat them. Rather than using a bun for your next hot dog or hamburger, use pita bread instead. Simply fold the bread around a hamburger and the usual fixings or around a hot dog and use it like you would a regular bun.

Dinner Options

Pita bread is not just for sandwiches or dips, it can also be used in the next dinner meal you create. Fondue, for example, is a dish typically made with cheese, spices and liquid that is heated to a molten state in a fondue pot. Items like meats, vegetables and bread can be dipped into this and eaten. Use pita bread pieces (fresh or stale) to sop up the fondue for your next fondue dipping party. Pita bread can be used to create pizzas as well. Use pita bread in its whole form and lay it out on a baking sheet. With pizza sauce, cheese and any toppings create a pizza on top of your pita bread and place it in a 350 degree F oven for 12 to 15 minutes or until the cheese has fully melted and the edges of the pita are golden brown. Brush the edges of the pita with olive oil before baking to have a crispier crust.

When Pita Bread Goes Stale

Pita bread is just like any other bread when it comes to turning stale. If you have stale pita bread pieces on hand, do not throw them out. You can create bread crumbs from stale pita bread by placing it in your food processor with herbs and spices. Grind the mixture until you have something that resembles bread crumbs. If you are in the mood for making a salad but do not have croutons, take stale pita bread chunks and bake it in the oven with a light brush of olive oil and spices at 450 degrees F. Bake until the pieces are crispy and golden brown. Cool them and use on your salads as you would a regular crouton.

Tags: bread crumbs, bread used, stale pita, baking sheet, bread just

Cook Shrimp Scampi

Shrimp Scampi is a commonly ordered dish in most restaurants. What you may not realize is that you can cook it yourself at home fairly easily. What's better than a home-cooked meal that is healthy for the entire family?

Instructions

On the Stove

1. Wash your shrimp and make sure you clean them out. This is called deveining. If you are not sure how, just run a knife down the center and rinse out the insides.

2. Heat up your frying pan. If you don't have a non-stick skillet, you may want to give the pan a quick coating of Pam. Once the pan is heated, add your butter.

3. When the butter is melted, add the shrimp. Sprinkle with lemon juice, pepper and garlic.

4. The shrimp shouldn't take too long to cook, probably about 5 minutes. Keep checking on them, because over-cooked shrimp doesn't taste very good. When they become pink on all sides, they are done.

5. You will want to place your cooked shrimp over a pile of rice for a complete meal. You may use those simple boil and bag rice packets. Just boil a pot of water, add the bag of rice and cook for about 10 minutes. When the time is up, remove the bag and let the excess water drain out. Then open the bag and pour on to your plates. Top with your shrimp scampi and serve.

In the Microwave

6. You can cook just about everything in the microwave these days. Prepare your shrimp the same as you would in the previous section, Step #1.

7. Now add all of the ingredients mentioned above in 1 microwave safe casserole dish. You can add some extra butter when using this method. Make sure your shrimp is coated with the mixture on both sides.

8. Place your casserole dish in the microwave and cook 5 to 8 minutes. Again you will have to watch the shrimp because you don't want to overcook them. They need to be pink to be done.

9. If you would like to prepare your rice in the microwave instead of using the stove, there should be directions on the box. You may also add the bag of rice to a microwave safe casserole dish and fill it with water. Cook 10 minutes and then keep checking it every 2 minutes after that until you feel it is done. Rice will be soft when done.

10. Scoop your rice out over your serving dishes and top with shrimp scampi. Serve hot.

Tags: your shrimp, casserole dish, about minutes, microwave safe, microwave safe casserole

Make An Antipasto Salad

When in the mood for something Italian to eat but different from the same old spaghetti and meatballs, try making an antipasto salad for a change of pace. This is traditionally an appetizer but can definitely be used as a main course and makes a great dish for potluck dinners.

Instructions

1. Boil a large pot of salted water. Add in 1 pound of seashell pasta or pasta shape of choice. Cook until pasta is al dente, or with a slight give when bitten, then drain and rinse with cold water until cooled.

2. Chop the following ingredients: 1/4 pound Genoa salami, 1/4 pound pepperoni, one green bell pepper and one 6-ounce can of black olives. Next, dice 1/2 pound of Asiago cheese and one red bell pepper. Seed and chop 3 tomatoes.

3. Combine the chopped and diced ingredients in a large bowl with the cooled pasta. Pour an envelope of dry Italian salad dressing mix on top and stir well. Cover and refrigerate the mixture for at least 1 hour or up to 24 hours for a better mingling of flavors.

4. Mix 1/4 cup of balsamic vinegar, 1/4 cup of extra virgin olive oil, 1 tablespoon of dried parsley, 1 tablespoon of grated Parmesan cheese and 2 tablespoons of dry oregano. Stir well. Pour over antipasto salad right before time to serve and toss.

5. Substitute the pasta for a head of lettuce or spinach and add the leaves before serving as well so they don't wilt for a lighter dish. Serve and enjoy.

Tags: bell pepper

Make Beet Caviar With Xanthan Gum

Beet caviar is a combination of chopped cooked beets and a wet ingredient, such as oil or vinegar, to make it into creamy mixture. It is not technically caviar, a culinary term that refers to fish eggs, but rather more like a spread or dip. A possible problem with beet caviar is that the chopped beet pieces will separate and not form a soft mixture. This can be solved by using xanthan gum, a powder made from ground corn that holds ingredients together.

Instructions

1. Set your oven to 375 degrees Fahrenheit. Rinse one beet underneath cold running water and scrub away any outer grime with a nylon scrubbing brush. Pat the beet dry with a clean towel.

2. Cut off the beet's stem and leaves and discard. Wrap the beet tightly with aluminum foil and place directly into your oven, as you would when baking a potato. Roast the beet for about 45 minutes to one hour, or until it is softened.

3. Remove the beet from the aluminum foil and wait until it is cool enough to handle. Remove the outer skin with a vegetable peeler, then chop the beet into pieces as small as possible.

4. Place the chopped beet pieces into a large bowl, then drizzle them with 2 tbsp. of vegetable oil, 1/2 tsp. of xanthan gum and salt and pepper to taste. Stir the ingredients together until they are thoroughly combined.

5. Cover the bowl with plastic wrap and transfer the caviar into your refrigerator. Keep it in the refrigerator for one day before serving so the flavors have time to blend and the caviar can firm.

Tags: aluminum foil, beet pieces, chopped beet, chopped beet pieces, ingredients together

Instructions For Baking Fruit Cake In Small Gift Sizes

Compact fruitcakes are a suitable holiday gift for most occasions.

Gift-giving is one of the most difficult of social obligations, especially when the recipient is only a casual acquaintance. For those who are handy in the kitchen, one of the simplest solutions to this dilemma is to offer up something traditional and home baked. Fruitcakes for the holidays are the subject of much pop-culture humor, but for all the joking they are still a welcome gift in many homes.

Instructions

1. Purchase small disposable foil loaf pans in the desired size, or use a baking pan that makes six or eight miniature loaves.

2. Visit a bakers' supply shop, or well-stocked kitchen wares shop for paper liners for your mini-loaf pans. These are similar to muffin cups, but larger and oblong. If you are unable to find them in your area, order them online or line your loaf pans with small pieces of parchment paper.

3. Fill one of your mini loaf pans with water, about two-thirds full. Pour this into a measuring cup and to gauge the capacity of your pan.

4. Check the yield of your favorite fruitcake recipe, usually expressed in a number of loaf pans or tube pans. Consult a cross-reference chart to learn the corresponding volume of batter.

5. Divide that by the volume of your mini loaf pan. For example, a recipe that fills a 10-inch tube pan makes 16 cups of batter; if your mini pan holds 1 cup of batter you will be able to make 16 small loaves.

6. Mix and bake your recipe as you normally would. Bake the loaves for approximately 40 percent less time than the recipe calls for to allow for the smaller loaf size. Cool the loaves, soak with rum or brandy if desired, and package them for gifting.

Tags: loaf pans, your mini, loaf pans with, mini loaf, pans with, your mini loaf

The Effects Of Sorbic Acid On Mold In Cheese

The Effects of Sorbic Acid on Mold in Cheese

Scientists discovered sorbic acid by accident in 1859 while reacting rowanberries with strong alkali chemicals. This mistake resulted in the creation of one of the most well-used food preservatives on the market. Sorbic acid prevents the growth of a number of bacteria, molds, yeasts and fungi. It's been used to prolong the shelf-life of products as diverse as wine and mayonnaise. In cheese, sorbic acid prevents mold growth from occurring and inhibits existing mold from growing further.

Mold Growth Prevention

The most common application of sorbic acid in cheese is the prevention of mold growth. In a study at the University of California, Davis, concentrations of sorbic acid as low as 0.05 percent were seen to prolong the shelf life of cottage cheese, reducing the molds that cause sourness and putrid odors. Since sorbic acid resembles table salt in both chemical make-up and appearance, the presence of the compound as a food preservative is non-intrusive. Its power is such that only a small amount of the chemical is needed for it to take effect. Chances are that you've eaten several foods containing sorbic acid without ever noticing.

Mold Growth Management

Sorbic acid can also be used to manage and control preexisting mold in cheese. Many cheeses need mold to give them flavor and a distinctive appearance--think blue cheese. However, for foods that travel long distances and may sit on a shelf for days before being purchased, it's important to make sure the moldiness doesn't overwhelm the cheese's flavor. Small amounts of sorbic acid inhibit further mold growth, keeping the chemical balance in check

Limited Usefulness

While this chemical compound controls a wide variety of bacterial growth, there are some cases in which not even sorbic acid is sufficient to prevent a food from spoiling. A study completed at Michigan State University concluded that if initial contamination was great, sorbic acid would not prevent mold growth. For cheeses prepared in unsanitary conditions, you should not rely solely upon sorbic acid to salvage the edibility of your food.

Tags: sorbic acid, mold growth, sorbic acid, Acid Mold, Acid Mold Cheese

Prepare & Eat Caviar

Caviar is often served with champagne cocktails.

Caviar is a delicacy that can be enjoyed as an appetizer when hosting a cocktail party or before a gourmet meal. There are simple rules you can follow when serving caviar to maintain its flavor and freshness. Several garnishments are good accompaniments to caviar, and caviar can also be served with cocktail refreshments as well.

Instructions

1. Serve caviar cold, by itself, in a nonmetallic bowl nestled inside a larger bowl filled with ice. Metal bowls and spoons (including silver) will give the caviar a metallic taste, according to On the Fly. Use servers that are made of wood, bone, plastic or mother-of-pearl when serving caviar.

2. Put out caviar with toast points or unsalted crackers as a garnishment. Keep the garnishment somewhat bland as you do not want to interfere with the flavor of the caviar. Other popular accompaniments to caviar are lemon wedges, sour cream, hard-cooked eggs (chopped) and minced onion.

3. Pour a champagne or vodka cocktail with caviar as a liquid refreshment, and when eating caviar, only serve yourself approximately 2 tsp. or 2 ozs., as any more than that is considered overindulging, according to What's Cooking in America.

Tags: accompaniments caviar, caviar caviar, served with, serving caviar, when serving, when serving caviar

Types Of German Red Wine

The Romans first cultivated wine-producing grapes in German regions of Europe.

In the Middle Ages, many German monasteries established and cultivated vineyards for the production of wine. Today, Germany is best known for its white wines; however the production of red wine is increasing. Although Germany has a northern climate, certain regions, for example the Ahr, Pfalz and Baden regions, feature a strong soil with good drainage that lends itself to the production of red wine grapes.

Spätburgunder

Spätburgunder is also known as Pinot Noir. The vines were first found in the Nile Valley and have since been cultivated in Europe. The grapes produce an elegant, dark-red wine, with a fruity taste. Spätburgunder is now cultivated mainly in the Baden region of Germany and is one of the country's most popular red wines.

Dornfelder

Dornfelder is a full-bodied, red wine with a deep color and tannic acidity. It is becoming more popular, as the grapes are resistant to rot. It generally has between 12 percent and 12.5 percent alcohol content. Dornfelder grapes are chiefly grown in the Pfalz and Rheinhessen regions.

Trollinger

This wine originates from the Austrian region of Tyrol, but is now made from grapes grown in Wurttemberg. The grapes ripen late in the season and therefore flourish in the southern regions of Germany. Trollinger is a light, red wine that is best served chilled.

Schwarzriesling

This still, red wine is also known as "Black Riesling." The grapes were originally produced in the French region of Burgundy, but are now cultivated in Germany. Schwarzriesling is produced in the sunnier, southern regions.

Portugieser

Portugieser is a light, red wine that originates in Austria. Today, the grapes are chiefly grown in the northern Ahr region of Germany. Portugieser is becoming more popular as the grapes are relatively resistant to disease and rot.

Tags: production wine, also known, becoming more, becoming more popular, chiefly grown, grapes chiefly

Why Does Oil & Vinegar Separate

Mixing oil with vinegar produces a short-term blend.

You prepare a salad and get ready to pour on oil and vinegar, but you notice that the oil and vinegar form two layers in the container -- making it necessary to shake the container to remix the liquids. Next time you use the oil and vinegar, you see the same separation. Although both oil and vinegar are liquids, not all liquids mix to form a solution. A few factors contribute to why they separate.

Vinegar

Water and acetic acid combine in a solution to make vinegar, according to Elmhurst College. Water contains hydrogen and oxygen atoms, and acetic acid contains carbon, hydrogen and oxygen atoms. The hydrogen connects to the other atoms in strong bonds. Hydrogen bonds help explains how things float on water or why water drops form. Vinegar typically contains less than 10 percent acetic acid and a small amount of minerals and other particles.

Oil

Oil molecules bonds, though not as strong as the water molecule bonds, stick to other oil molecules with greater attraction than for water molecules. Oil molecules have a weak attraction to water -- but not strong enough to break the water molecules. Shaking or stirring vinegar and oil makes the liquids mix temporarily; however, the molecular attraction of the water-to-water and oil-to-oil soon results in the liquids separating.

Density

In the container, the oil and vinegar separate from each other in the same pattern each time, with the oil on the top and the vinegar on the bottom. The oil ends up on top regardless of the amount of each liquid because the higher density or heaviness of the vinegar causes it to sink to the bottom. The same thing occurs with oil spills that float on the water.

Chemistry

Sometimes someone comments that two people have no chemistry -- implying that the persons involved lack a strong attraction to each other. Oil and vinegar lack a strong attraction. In chemistry, emulsion occurs when items do not mix. If you add an emulsifying agent to the oil and vinegar, then it makes it possible for them to form a stabilized mix or emulsion. Mayonnaise contains oil and vinegar and egg yolks that act as the emulsifying agent. Other emulsifying agents for mixing oil and vinegar include starches and powders that form bonds with both the oil and vinegar to keep them mixed.

Tags: acetic acid, both vinegar, each other, emulsifying agent, float water

What Vegetables Can Be Pickled Together

Pickling is a centuries old technique for preserving vegetables and even some fruits. In addition to storing the veggies for longer than they would otherwise last, pickling gives a different taste which can be modified for a variety of flavors depending on the spices added to the brine. Different combinations of spices work with different types of vegetables and fruits, but generally most vegetables can be pickled together in a basic brine. Be sure to follow proven recipes for pickling or spoilage can occur.

Mixed Vegetables

Many vegetables besides cucumbers can be pickled, and most of them can be done so together. Most pickled mixed vegetable recipes call for celery, thin-sliced carrots -- but not baby, cauliflower florets and sliced peppers. Sliced onions and zucchini can also be added to the same jar.

Garlic Pickling

Some vegetables are particularly suited to pickling with added garlic for a sharper flavor. Mixed garlic pickling recipes include such veggies as green beans, asparagus, cucumbers, sliced onions and white mushrooms.

Sweet Pickling

As demonstrated in both kosher and Indian cuisine, sweet pickling can add an unexpected flavor to pickled vegetables. Veggies that can be grouped together in a sweetened brine include cucumbers, carrots, turnips and cauliflower.

Pickling Fruits

Because of the differences in flavor between vegetables and fruits, they should not be pickled together. Instead pickled fruits should remain in their own brine where the sweetness of the fruit can be stored. These fruits can include peaches, pears and crabapples.

Tags: vegetables fruits

Cook Potatoes In A Roaster

Roast potatoes are brown and crispy outside, and tender inside.

Potatoes are good prepared in a variety of ways, including baked, boiled or scalloped. If you have a roaster, you can take advantage of the handy piece of kitchen equipment to make succulent, golden-brown roasted potatoes. Serve the roasted potatoes with your favorite meat dish, and you'll have a meal fit for a king. Although any kind of potato is good roasted, small "new" red potatoes or Yukon Gold potatoes are especially delicious.

Instructions

1. Set your electric roaster to 400 degrees Fahrenheit. Allow the roaster to preheat for about 20 minutes.

2. Wash 2 lbs. of potatoes and pat the potatoes dry with a paper towel. Cut the potatoes into evenly-sized wedges about 1 to 1 1/2 inches thick.

3. Place the sliced potatoes in a large, resealable bag. Pour 2 tbsp. of olive oil into the bag, then add 1 tbsp. salt, 1 tsp. garlic powder and 1 tsp. onion powder.

4. Seal the bag, then using your hands, massage the bag to coat the potato chunks in the oil and seasonings.

5. Set the rack in the preheated roaster and spread the potato chunks on the roaster. Turn the potato chunks over with a pair of tongs after about 15 to 20 minutes. Roast the potato chunks for 15 to 20 more minutes until the potatoes are crispy and brown.

Tags: potato chunks, about minutes, potatoes with, roasted potatoes

Cook Pork With Mustard Sauce

Cook roast at 325 degrees.

Pork, which is 23 percent leaner and 26 percent lower in cholesterol than it was a dozen years ago, is an option for people watching their fat intake. A pork shoulder is a basic roast to cook, and it comes in three cuts: blade, butt and picnic. Each cut varies in fattiness and tenderness, but the cooking method will remain the same. A mustard sauce can be rubbed onto the roast during cooking to add extra flavor.

Instructions

1. Preheat oven to 325 degrees.

2. Prepare mustard sauce. Combine 1/4 cup honey, with 2 tbsp. of Dijon mustard, 1/2 tsp. thyme and 1/2 tsp. salt in a small bowl. Mix until blended. Add pepper to taste.

3. Place roast in a large roasting pan.

4. Use a small brush to cover the roast with mustard sauce.

5. Place roast in the oven and bake until the internal temperature of the roast reaches 170 degrees. Cooking time is approximately 30 minutes per pound.

6. Take the roast out of the oven and let it stand for 15 minutes before slicing.

Tags: mustard sauce, Place roast, roast oven

Make A Vegan Birthday Cake

Vegans choose not to use animal by-products or dairy products. The popularity of the vegan lifestyle is changing how fine dining, grocers and fast food restaurants choose selections for their menus. If you have a friends who are vegans, you can bake vegan cakes for their birthdays. Here's the recipe.

Instructions

1. Find a recipe for a cake of your choice complete with frosting, glaze or whipped topping.

2. Review the ingredients and identify any dairy products or items that contain animal fat.

3. Replace all dairy with soy, rice, nut or potato milk. If a recipe calls for buttermilk, substitute soured soy or rice milk. For each cup of buttermilk, use 1 cup of soy milk and add 1 tablespoon of vinegar.

4. Exchange the number of eggs with an egg substitute equal to recipe's measurements. Additional substitutes for eggs are 1/4 cup or 2 ounces of tofu, 1 small mashed banana or 1/4 cup applesauce per egg.

5. Instead of using butter, shortening or oils made from animal fats, use soy margarine. Vegetable oil and non-stick spray are acceptable in vegan recipes.

6. List all ingredient substitutes and shop for your items at a health food or Kosher store. Check with your local grocer as many supermarkets carry vegan products.

7. Follow the changes in the recipe and bake your vegan birthday cake.

Tags: dairy products

Cucumber Finger Foods

Cucumbers are a popular ingredient for finger foods.

Cucumbers are a cool and refreshing vegetable, and since they don't need to be cooked, they are perfect for making easy, delicious finger foods. While there are many different types of cucumbers, the English or "hothouse" cucumber is the best variety for these recipes, as it has a more uniform round size and color than other varieties so it looks better on a platter. It also has an unwaxed skin that doesn't need to be peeled, and small seeds.

Cucumber Finger Sandwiches

Cucumber finger sandwiches are a classic dish often served at a traditional English tea. They are served on soft, crustless bread spread with butter, then layered with filling, either slices of cucumber or a mixture of cucumber and other flavorful items. Some recipes call for mint or watercress; others mix chopped cucumber with mayonnaise and herbs to make a cucumber salad spread; still others call for mixing sliced cucumbers with oil, vinegar, and herbs before layering on the sandwich.

Cucumber Cups

To make a cucumber cup, slice the cucumber in increments of 1 to 2 inches. With a spoon, hollow a bowl shape out of the center of each slice, then add your choice of filling, such as smoked salmon mousse, herbed cream cheese, egg salad, or crab salad. The crisp, fresh taste of cucumber matches well with seafood, so any kind of smoked or fresh seafood mixture would be perfect in a cucumber cup.

Cucumbers with Dip

For a very simple plate of finger food, simply cut cucumbers into spears or stalks and serve with your choice of dip. Since cucumbers have such a light flavor on their own, they can be used as a vessel for other strong flavors or matched with tastes that are just as light. Try creamy dressings such as ranch and blue cheese, hummus, whipped feta cheese with herbs, or to go all-out cucumber, try tzatziki, a Greek dip made with cucumbers.

Cucumber Rolls

A popular sushi item, cucumber rolls are simply cucumber wrapped in sticky rice and seaweed. If you don't have seaweed, you can slice a long, thin strip of cucumber and use that as a roll instead, although it takes a very sharp knife and a steady hand. Any filling you like can be added to the cucumber in the center of the roll, such as avocado, smoked salmon, shrimp, or crab meat.

Fried Cucumbers

A Southern delicacy along the lines of fried green tomatoes, cucumbers are dredged in milk, egg, and flour, breaded or battered, and deep- or pan-fried until golden. For this recipe, smaller Kirby cucumbers are the preferred variety. Fried cucumbers can be in the shape of chips or spears, or even whole. They are usually served with ranch dressing, but any dipping sauce will do.

Tags: finger foods, make cucumber, smoked salmon, your choice

How Plastic Forks Are Made

Polystyrene Pellets

Polystyrene pellets are the origin of thousands of different plastic materials. These pellets are not unlike the ones found in many bean bags. An automatic system gathers the polystyrene pellets and sends them through a machine called an extruder, which melts them down so that they can be formed into whatever shape is desired.

The Molds

The molds typically come in two halves. One half is curved upward, to form the fronts of the forks, while the other half is curved downward to shape the backs of the forks. The melted down polystyrene pellets are injected into the molds while the two halves come together, forming the forks. As the molds come apart, a cooling system solidifies the forks, and they drop onto a conveyor belt.

Packaging

For fast food restaurants, hospitals, or anyone else who needs individually packaged forks, a number of the ones from the conveyor belt will be sent off to be heat-wrapped in polyethylene film by a machine that custom-cuts a layer of plastic for each fork.

Tags: conveyor belt, half curved, polystyrene pellets

Store Guacamole

Guacamole is a thick dip made from avocados and a few other simple ingredients, depending on what recipe you use. It can be consumed with tortilla chips or added to other foods, such as tacos, burritos or even hamburgers. As with avocados, take special care when storing guacamole to prevent it from turning brown due to exposure to air.

Instructions

1. Transfer the guacamole from the serving bowl to an air-tight container that has a lid. Press the pit of the avocado into the center of the dip to help prevent browning.

2. Scrape off any guacamole that may be clinging to the sides of the container, and add it to the rest of the dip. Smooth the top of the guacamole with a spoon or knife so that it is as flat as possible.

3. Squeeze lemon juice over the top of the smoothed guacamole to keep it from browning.

4. Place a layer of plastic wrap directly on top of the guacamole. Gently press out as much air from under the plastic wrap as possible, and try to seal the plastic wrap to the sides of the container as best you can. The plastic wrap probably won't stick to the insides of the bowl, which is fine---you just want to keep as much air out as possible.

5. Seal the lid on the top of your air-tight container. The type of container that you press the lid in the center to seal is the best kind to use, because doing so creates a vacuum.

6. Store the air-tight container in the fridge for up to a week. When you are ready to serve the dip again, remove the lid, plastic wrap and pit. Place the container in the microwave for a minute or two to warm the guacamole. The top of the dip may be brown, but it won't taste funny, and you can just scoop this off quickly before serving.

Tags: plastic wrap, air-tight container, container that, sides container

Store Avocados In The Refrigerator

Air exposure discolors avocado flesh.

Avocado fruits rapidly discolor once cut, making it difficult to save leftover avocado pieces for later use. The seed prevents oxidation to the areas of the fruit directly beneath it because it blocks air from reaching the fruit. The skin usually protects the avocado flesh from oxidation, but once cut other protection methods are required. Preparing the rest of the fruit from browning and packaging it properly to avoid air contact helps extend the storage life of the avocado in the refrigerator.

Instructions

1. Sprinkle the cut surface of the avocado with lemon juice. Avocado flesh browns and oxidizes when exposed to air, but the ascorbic acid in lemon juice counteracts the oxidation process.

2. Wrap the cut avocado tightly in plastic food wrap. Place the avocado in an airtight storage container to further prevent air from reaching the flesh.

3. Store the avocado in the refrigerator for three to five days. Some oxidation may still occur during storage.

4. Scrape the oxidized portion from the cut surface with the flat of a knife. The fruit under the oxidation is safe to eat if it hasn't discolored.

Tags: avocado flesh, avocado refrigerator, from reaching, lemon juice

Cook Crab Sticks

Using imitation crab sticks can be easier than extracting meat from a crab.

Crab sticks are a form of imitation crab meat. These sticks are primarily composed of a fish protein known as surimi. Crab sticks often are cheaper than genuine crab meat, which makes them popular in a variety of dishes. One of the easiest ways and healthiest methods of preparing crab sticks is to use them in salads as an appetizer or a side dish to an entree.

Instructions

1. Boil the macaroni noodles according to the directions on the box. Drain them and set them aside in the refrigerator.

2. Chop the onions and pepper and place them in a bowl.

3. Chop the crab sticks into bite-sized pieces and add them to the bowl.

4. Add the peas to the bowl as well and mix the contents of the bowl with a spoon.

5. Chop the dill and place it in a small mixing bowl. Add the mayonnaise, milk, sugar and salt and pepper to taste. Mix well and pour over the crab meat and vegetables.

6. Stir the noodles into the crab meat mixture and return to the refrigerator until completely chilled.

Tags: crab meat, imitation crab, them bowl

Wrap Brie In Pastry

Bake Brie in a puff pastry for a simple but impressive appetizer.

Puff pastry is a rich dough made by folding and rolling it repeatedly. When baked, it produces a tender and flaky crust that complements a variety of dishes including Brie en Croute. Layering puff pastry with a sweet jam or savory mixture of vegetables, and then wrapping it around a wheel of Brie cheese and baking the entire concoction produces a show-stopping appetizer. Cut up wedges of the Brie en Croute and serve it on crusty bread or water crackers.

Instructions

Sweet

1. Open a package of puff pastry and defrost a single sheet at room temperature for about 30 to 40 minutes. Heat the oven to 375 degrees.

2. Dust a flat work surface with flour. Place the puff pastry on the work surface and roll it with a rolling pin to a 14-inch square. Trim the ends with a sharp knife to form a circle shape. Save the excess scraps.

3. Spread 3 tbsp. of apricot preserves on top of the dough, leaving 1 inch around the perimeter of the dough dry. Sprinkle 1/4 cup of chopped walnuts and 3 tbsp. of chopped cranberries over the preserves.

4. Place an 8-ounce wheel of Brie in the center of the dough on top of the fruit and nut mixture.

5. Beat a large egg with 2 tbsp. of water in a small bowl until thoroughly combined. Brush the dry edge of the dough with the egg mixture.

6. Fold the dough around the Brie, gathering it at the center of the dough to seal it together. Lightly press the dough to seal the edges.

7. Place the wrapped Brie with the seam-side down on an ungreased baking sheet. Cut out scraps of dough in decorative shapes, brush them with the egg mixture and place them on top of the wrapped cheese. Bake for 20 to 25 minutes until golden brown. Allow the Brie to rest 20 minutes before serving.

8. Measure 1/2 cup of pine nuts and place it into a medium-sized saute pan. Toast the nuts over medium heat until gold brown. Pour the nuts into a small container and set aside.

9. Chop 1 cup of mushrooms and 1/4 cup of white onions. Drizzle the saute pan with olive oil, and add the mushrooms and onions. Cook over medium heat for six to eight minutes until the mixture has browned. Remove from heat.

10. Dust a work surface with flour and roll out a thawed sheet of puff pastry into a 14-inch square. Trim the square into a circle shape with a sharp knife and set the scraps aside for decoration.

11. Spread 3 tbsp. of pesto around the puff pastry, reserving 1 inch around the perimeter for an egg wash.

12. Scatter the toasted pine nuts over the pesto, and put the cooked mushroom and onions over top.

13. Put an 8 ounce wheel of Brie over the vegetable and nut mixture. Brush the edges of the dough with the egg wash and wrap the dough over the cheese.

14. Place the dough seam-side down on an ungreased baking sheet. Brush the surface of the dough with the egg wash.

15. Cut the scraps into decorative shapes and brush them with the egg and water mixture. Arrange the shapes over the wrapped dough. Bake the cheese for 20 to 25 minutes at 375 degrees F until the crust is golden brown. Allow it to rest for 20 minutes before serving.

Tags: puff pastry, dough with, wheel Brie, work surface, 14-inch square

Make 7 Layer Mexican Bean Dip

Using a brightly colored tray or platter makes the dish look festive.

Seven layers of deliciousness are what gets your guests talking -- and eating! Seven layer Mexican bean dip is a quick and easy fail-safe party favorite. After you have bought all the ingredients, it takes no more than five minutes to finish this mouth-watering dip. Even reluctant cooks or those lacking kitchen confidence can whip up this dish with ease. No oven, mixer or other befuddling appliance required!

Instructions

1. Spread the refried beans on a platter with a spoon to create the bottom layer of the dip. Use a knife to smooth the top.

2. Spread a layer of guacamole on top of the beans.

3. Spread a layer of sour cream on top of the guacamole.

4. Layer the diced tomatoes on top of the sour cream.

5. Layer the two cups of shredded lettuce on top of the tomatoes.

6. Sprinkle a thick layer of sharp cheddar on top of the lettuce.

7. Layer the black olives on top of the cheddar.

Tags: sour cream, Spread layer

Pop Popcorn In A Bowl In The Microwave

Microwave-safe popcorn popping bowls can be more even efficient than bagged microwave popcorn.

Whether you like it salty, sweet, plain or buttery, popcorn can make a tasty snack. Popping your popcorn in a bowl in the microwave can be an easy and efficient method of making your desired flavor of popcorn perfectly without burning it -- but it is important to use the correct equipment.

Instructions

1. Use a clearly specified microwave-safe popcorn popping bowl. These come in various sizes; choose one that is the right size for the portions you want.

2. Measure the recommended amount of kernels, which should be specified on the packaging of the microwave bowl, and put them into the bowl. Add any desired seasonings or flavorings, such as salt or oil, if you like, though it is not necessary. These can be added after the popcorn is cooked, but adding them before ensures a more even distribution.

3. Place the lid provided onto the bowl and put in the microwave. Follow the instructions on the packaging for the recommended time to cook your popcorn for and at what heat the microwave should be on. If you are unsure, begin popping your popcorn at a high heat and listen carefully until there are 2 to 3 seconds between pops.

4. Pour your popcorn in a serving bowl, or simply leave it in the microwave bowl. If you have not done so already, add seasoning to taste.

Tags: your popcorn, bowl microwave, microwave bowl, more even, popcorn popping

Professionally Serve Wine

Professionally pouring wine is both an art and an exact science. In a restaurant setting, it is commonly done by a sommelier, who is a person specifically trained in the knowledge of wines and food pairings. When a sommelier is not available, the job usually falls upon the food or beverage server. In any case, the presentation and pouring of wine rarely ever falls upon the diner.

Instructions

1. The first step in professionally pouring wine is identifying the host of the table or party. This is fairly easy, as the host will most commonly identify herself at the first occasion by asking for a wine suggestion. Furthermore, the host will be the person who orders (and thus presumably will pay for) the wine.

2. Once the wine is selected and retrieved, the product label must be shown to the host. While the host views the product label, the wine producer's name, the name of the grape and the vintage should be verbally announced to the host's party. Before presenting any wine, its temperature should be noted. Red wines should be served between 62 to 65ºF, and white wines between 44 to 55ºF. The temperature of a wine directly affects its taste. If a wine is too cold, the bitter and astringent flavors are accentuated. If a wine is too warm, the sweetness, alcohol, acidity and effervescence are exaggerated.

3. Next is the opening of the wine. This step is vital to maintaining the professional appearance of any establishment or dinner host. An error could lead to pieces of the cork falling into the wine or even the breaking of the cork itself, leaving part of it lodged in the bottle neck. Make sure the bottle is opened in view of the table, as it should not leave sight of the table until it is fully poured, unless requested otherwise by the host.

First, the foil covering the neck of the bottle should be cut below the second rim with the small knife attached to the corkscrew. The foil above the cork should be removed.

Next, the corkscrew should be inserted down into the cork slowly. A rushed or sloppy job on screwing the corkscrew into the cork could result in the cork breaking or flaking. Screw the corkscrew only to the maximum point allowed for the corkscrew's lever to be applied to the rim of the bottle.

Place the corkscrew's lever against the rim of the bottle and pull straight upward. Do not bend the cork while pulling it out of the bottle neck. This is a common error made while removing the cork, as it is sometimes assumed that the cork should be removed on the first pull. Rarely will the length of the corkscrew allow enough leverage for the entire cork to be removed on the first attempt.

To ensure no breakage of the cork, once the cork has been removed as far as the leverage allows, reinsert the corkscrew farther into the cork, reapply the lever to the rim of the bottle and finish pulling the cork out from the neck of the bottle.

4. The cork is then presented to the host for inspection. A common misperception is that this is done so that the host may test the quality of the wine by smelling the cork. This is completely inaccurate. The olfactory characteristics of the wine on the cork are insufficient for determining anything about the wine. It is true that by feeling the cork, one may determine whether or not it has been correctly stored on its side, but this is not a proper determination for the host to make. The cork is presented to the host so that he or she may compare the winemaker's brand on the cork to that on the bottle. The reasoning behind this is to prevent restaurant owners or individuals from filling an empty bottle with a different, often cheaper, wine and selling it as the wine on the label. Comparing the brands from the cork and bottle ensures that the bottle has not been recorked.

5. After the host is satisfied that the wine is authentic, the pouring of the wine commences. Wine should always be poured from the right in this order:

Older women first,

Then the younger women,

Older men,

Younger men

And lastly, the host.

After the wine is poured, lift the neck, twist with a half turn and dab clean with a cloth napkin.

6. Finally, ask the host's permission to remove any corks and finished bottles.

Tags: pouring wine, into cork, bottle neck, cork should, cork should removed, corkscrew lever, falls upon

Can Chow Chow With A Pressure Canner

Chow Chow is the U.S. cousin to India's chutney.

The South has a number of food traditions: fried green tomatoes, pimento cheese, fried chicken and Chow Chow. Chow Chow is a relish that is typically made from green tomatoes and cabbage, as well as a bounty of whatever vegetables are left at the end of the harvest season. Southerners love to add a dollop of Chow Csoups or pinto beans or scoop it onto crackers or crispy vegetables. Some eat it directly from the jar with a spoon. Although it's a little time-consuming, Chow Chow can be preserved at home with a pressure canner.

Instructions

1. Boil the jars and lids for 10 minutes, or sanitize them in the dishwasher, using the heat setting to dry. Make sure they remain warm until ready to use.

2. Combine the chopped vegetables in a large bowl. Add the salt and stir, and then allow the mixture to rest for four to six hours in the refrigerator.

3. Drain the vegetables of the brine by pouring the mixture into a colander.

4. Add the sugar, celery seed, dry mustard, mustard seed, turmeric, ginger and vinegar to a large saucepan and simmer for 10 minutes.

5. Add the drained vegetables and simmer for 10 more minutes.

6. Bring the Chow Ca boil and then remove from the heat.

7. Fill each jar with the Chow Chow using a ladle to easily transfer the relish; leave about ¼-inch of headspace.

8. Insert the spatula into each jar to stir to eliminate air bubbles in the relish.

9. Dampen a paper towel, and use it to wipe away relish from the tops and sides of the jars.

10. Adjust the seals and lids to the jars and tighten.

11. Dial the pressure canner to 11 lbs. of pressure, and process the jars for 20 minutes.

Tags: Chow Chow, Chow Chow Chow, green tomatoes, pressure canner

Make Tacos With Chicken

Chicken tacos can be a healthy alternative to ground beef tacos, which can sometimes be greasy if not drained and cooked properly. Tacos are filled with explosive flavors because of toppings such as sour cream, cheddar cheese, tomatoes and guacamole. Making tacos can also be a great way to get the family involved in dinner preparation, and it is a fun, easy task for children as well.

Instructions

1. Wash the chicken, cutting away any unwanted fat, and then lay it on a paper towel to dry. Make sure to wash it with lukewarm water. Washing the chicken with hot water may cause it to lose some of its skin. Season both sides of the chicken with salt and pepper (to taste) and meat tenderizer.

2. Preheat your grill to medium heat. (Note that a conventional oven may also be used.) Grill the chicken breasts for about 10 minutes, checking every few minutes to make sure they're not burning. Slice the chicken breasts down the middle to make sure they're done, and then slice into thin strips. (If you prefer, you may dice the chicken.)

3. Preheat your oven to 350 degrees. Place the eight taco shells onto the baking sheet and warm for about 3 minutes. The chicken tacos will taste better if the shells are warm, but this is not necessary.

4. Arrange the taco shells on the plate and start assembling your ingredients. Add the tomatoes, cheese and chicken to the taco shells. Top with sour cream and serve.

Tags: taco shells, about minutes, chicken breasts, chicken with, make sure, make sure they

Make Fudge From Cocoa Mix

Make Fudge From Cocoa Mix

Here is a great recipe for making fudge using cocoa mix.

Instructions

1. Put one cup of Hershey's instant cocoa mix, (you can use other brands, just make sure that it is sweetened) and 1 1/2 cups of sugar, 3/4 cups of milk and 1/4 cup of butter into a pan.

2. Put the heat on high and stir constantly until it comes to a boil. Do not walk away or stop stirring during this process or the fudge won't come out right.

3. Now you can turn down the heat to medium and keep stirring. Check the temperature with a thermometer. It needs to be 234 degrees before you can take it off the heat.

4. Set your pan to the back burner and let it cool. After about 15 minutes, using your thermometer check the temperature. It needs to be 110 degrees before going to the next step.

5. Once it is 110 degrees then start beating the mix. It'll be about 4-5 minutes before it is the right consistency. Then go ahead and add pecans and stir them in and pour everything into a 8 x 8 greased square pan.

Tags: about minutes, degrees before, From Cocoa, Fudge From, Fudge From Cocoa, Make Fudge

Find The Best Brunch Spots In Brooklyn

One could say brunch is a right of passage into adulthood. Those cold bowls of sugary cereal that kept you alive in college no longer seem appropriate. When you work all week long, what could be better than meeting friends around noon for a meal and mimosas? In fact, when else is it acceptable to drink so early? If you live in New York, there's no need to commute into Manhattan to find the mid-day spots. Here's some suggestions on find the best brunch deals in various neighborhoods of Brooklyn.

Instructions

1. Dine under the Brooklyn Bridge at Five Front (5 Front Street, (718) 625-555). Located in the ever-growing neighborhood of DUMBO, Five Front does a New American brunch that comes with a basket of delicious breakfast breads and a choice of coffee or tea. Though the menu can change seasonally, expect dishes like waffles with carmelized bananas and toasted walnuts, huevos rancheros with guacamole, smoked salmon plate, french toast with blood orange maple syrup. If you're no feeling like breakfast-type foods, there's salads like endive and baby arugula with pecans, grapes, and Roquefort cheese tossed in olive oil and lemon juice; sandwiches (go for the roasted vegetable and goat cheese sandwich with their homemade fries); a ricotta and shiitake mushroom ravioli; and simply, "The Burger" a thick, juicy patty with frizzled onions. Brunch is served from 11:00 a.m. to 4:00 p.m. They have a website; check it out under "Resources."

2. Head over to FADA French Bistro (530 Driggs Avenue, (718) 388-6607) in the industrial chic neighborhood of Williamsburg. Brunch is served on Friday from 10:00 a.m. to 4:00 p.m., and on Saturday and Sunday, from 10:00 a.m. to 5:00 p.m., and comes with freshly squeezed OJ and your choice of tea or coffee. As you dine in the warm, elegant setting, consider having their specialty Oeufs FADA, which comes with eggplant, tomato, goat cheese, herbs and poached eggs, or one of several croques, like the country croque, melted gruyère cheese and turkey on country bread with salad. For those with a sweet tooth, there's pain perdu (French toast) with fresh fruit. They have a website; see under "Resources."

3. Get a great Mexican Brunch at Chavella's (732 Classon Avenue, (718) 622-31), served from 11:00 a.m. to 3:30 p.m. Located in Prospect Heights, not far from the Brooklyn Museum, You'll get coffee, tea or juice included with your meal, as well as a complimentary basket of Mexican sweet bread. Try their chavella omelet made with Oaxacan cheese, bacon, avocado, chorizo, and pico de gallo, or the huevos con rajas which comes with eggs prepared any way you want, roasted poblanos, onions and potatoes, topped with queso and a cream sauce. If you want something sweet , try the torrejas con rompope which is french toasted soaked in three kinds of milk and served with mixed berries and guajilo syrup. They have a website; check it out under "Resources."

4. Drink unlimited champagne cocktails as part of the Prix Fixe menu at Sette Enoteca E Cucina (207 7th Avenue, (718) 499-7767). Located in Park Slope, with a warmly lit dining room and outdoor patio seating, brunch is served from 11:30 AM to 3:30 PM. At a fixed price, you get unlimited mimosas and other like cocktails, homemade muffins, coffee or tea, a first dish and a second. First choices include roasted beet salad with hazelnuts and goat cheese, melon and prosciutto, and ricotta fritters with fruit puree. Second choices include "Uovo A Forno " (which is oven-baked egg over Polenta, tomato and ricotta cheese), Pizza al pomodoro e mozzarella, raisin bread French toast and a baked eggplant panini. This is a great deal, considering a meal alone can cost the same price.

5. Go green at ICI (246 Dekalb Avenue, (718) 789-2778) in lovely Fort Greene. Known for their natural wines and fresh, seasonal menu, ICI is run by a husband-and-wife team who only buy from ecologically responsible and mostly local farmers. Though their menus change, here's a sample of what has been recently on their brunch menu: shirred eggs with bacon and greens, a quiona salad bowl, sauteed kale with almonds and apricots, curry chicken with raisins, roasted leg of lamb, and date cake with toffee sauce. They have a website which explains their environmentally-sound principles in more depth. Check it out under "Resources."

Tags: comes with, have website, They have, They have website, under Resources, goat cheese, served from

Make Easy Apple Pie Filling

Every baker should have an easy apple pie filling recipe in their repetoire. This one uses brown sugar to give this apple pie filling a sweet, caramel-like flavor. It is easy to make and always turns out great. The most time-consuming task is peeling the apples. After that, it is as easy as--apple pie!

Instructions

1. Peel and slice the apples (thinly). Set them aside.

2. Add ¾ cup of sugar to 1 cup of water and cook it until it boils.

3. Add the apples and simmer the mixture until the slices of apple are tender. The simmer time will vary depending on the variety of apples you use, but 15 minutes is about average.

4. Scoop out the apples with a slotted spoon and set them aside.

5. Mix the remaining ¾ cup of sugar with the flour and salt. Then slowly add this dry mixture to the hot brown sugar and water mixture. Cook and stir until it thickens. Remove it from the heat.

6. Stir in the butter, vanilla and cooked apples.

Tags: brown sugar, sugar water, them aside

Freezedry Cheese

Freeze-drying is the process that removes water from foods by freezing and vacuum-sealing. Freeze-drying food results in a product that can be stored for years and then reconstituted with water. The ideal method of freeze-drying food is to flash freeze it and then place it in a vacuum chamber that freezes to a temperature of -50 degrees. Very low heat is then applied, which evaporates any remaining ice, called sublimation. Cheese can be freeze-dried, which reduces the moisture content from as much as 70% to only 3%. Freeze-dried cheese is a valuable source of calcium and protein in emergency or camping supplies.

Instructions

1. Select the cheese to be freeze-dried. Fresh cheese, like cottage cheese, ricotta or farmer's cheese, is the best choice. Other cheeses can be freeze-dried as well; try Parmesan, cheddar or swiss. Grate hard cheese before freeze-drying. Freeze-drying will retain the cheese's shape, flavor, color and nutritional value.

2. Spread the cheese in a thin layer on the metal tray. Place the tray in your home freezer until the cheese is frozen solid, then transfer to a commercial freeze-dryer, close and seal the lid, and follow the manufacturer's instructions for temperature regulation. The vacuum function will automatically start when moisture is lowered to the desired point.

If freeze-drying using a home freezer, play the tray in the freezer, uncovered. The freezer should be set on the maximum cold temperature. The cheese should take about 30 minutes to freeze solid. Freeze the food in your freezer for at least one week.

3. Store freeze-dried cheese in heavy plastic freezer bags or plastic freezer containers. The container should be air tight. A vacuum sealer is the most efficient method of preparing freeze-dried cheese for long-term storage.

4. Reconstitute freeze-dried fresh cheese, like cottage cheese, by mixing with cold water. Let sit for 30 minutes and serve. Freeze-dried grated cheese can be added to recipes with water and then heated.

Tags: cheese like, cheese like cottage, cottage cheese, freeze-dried cheese, home freezer, like cottage, like cottage cheese