Make Honey

Honey is one of nature’s sweet gifts. To enjoy your own honey, simply let the bees do most of the work. Honeybees gather nectar from a variety of flowers and place it into the hive’s honeycomb cells. The bees then mix the nectar with enzymes in a special pouch in their bodies, beginning the transformation of nectar into honey. Then these hardy workers evaporate a lot of the nectar’s water to thicken the liquid. When the honey is ready, the bees create a cap of beeswax on top of each cell. With most of the work complete, all you have to do is remove and extract the honey to enjoy its natural goodness.

Instructions

1. Put on your protective clothing. Open the top of the hive by cracking the seal with a knife and then removing the top.

2. Smoke out the hive to make the bees drowsy. Before removing the supers, blow out any bees that remain in those areas.

3. Remove each super and scrape off all the beeswax caps on top of each cell.

4. Place each frame in an extractor to spin out the honey. Spin for approximately 30 seconds. Turn the frames around and then spin for another half-minute.

5. Open the valve at the bottom of the extractor to collect the honey in a bucket covered with a strainer. The strainer will collect any remaining cappings, bees’ body parts and propolis (a glue-like substance produced by bees). Discard these materials.

6. You may wish to strain the honey again. Then bottle the honey and enjoy.

Tags: each cell, honey enjoy, most work

Make Hot Sauce With Chipotle Pepper

Chipotle peppers are jalapenos that have been smoked and dried, then rehydrated using an adobo sauce. They are moderately spicy and very flavorful, making them ideal for use in hot sauce. This recipe yields 3 cups of hot sauce with chipotle pepper, which is even better after several days. It's excellent for use with grilled meats and can easily be used in recipes that require hot sauce.

Instructions

1. Put the chipotle peppers into a food processor and puree for 30 seconds, or until smooth. Transfer into a large saucepan and place over medium heat. Add the tomato sauce and tomato paste.

2. Add the brown sugar, salt, garlic and oregano to a mixing bowl and mix well. Stir the seasonings into the sauce pan, and then add the apple cider vinegar and the Worcestershire sauce.

3. Simmer the mixture for 5 minutes, and then stir in the molasses and white wine. Allow the hot sauce to simmer for an additional 15 minutes. Taste the sauce for flavor and add more molasses or pureed chipotle if necessary.

4. Simmer the sauce for another 15 to 20 minutes, or until about 3 cups remain in the pan. Remove the hot sauce from the burner and allow to cool to room temperature. Transfer into an air tight container and let stand in the refrigerator for 2 to 3 days.

5. Remove the chipotle hot sauce from the refrigerator and use as needed. The hot sauce can be stored in the refrigerator for up to two weeks before discarding any unused portion.

Tags: sauce from, Transfer into

Crush Red Pepper

Many people do not realize that a spice is different than an herb. A spice comes from the buds, roots, bark, seeds, and berries of a plant, but an herb only comes from the leaves of a plant. According to the Colorado State University Extension, combining herbs and spices in vegetable dishes helps in increasing the antioxidant properties of fruits and vegetables. Capsaicin in crushed red pepper may be helpful in boosting weight loss, says Colorado State University Extension, and add a nice spicy flavor to many dishes. While crushed red pepper is relatively inexpensive in stores it is not always fresh. To ensure freshness it's always best to dry and crush your red pepper yourself.

Instructions

1. Set the oven to broil.

2. Wash the hot peppers in cold running water, and towel dry thoroughly.

3. Place the hot peppers on the cookie sheet, and cover them with a layer of tin foil. Stick the cookie sheet in the oven until the hot peppers turn dark brown. Take out, and let cool for 10 minutes.

4. Crush the hot peppers by hand using your fingers to crush them. Or place them in a blender, and turn it to the crushed ice setting for 5 to 10 seconds. Use immediately or place in the baggie for later use.

Tags: Colorado State, Colorado State University, comes from, cookie sheet, crushed pepper, State University, State University Extension

Explore Ithaca Wineries

Many regions of the United States contain world class wineries. When you're visiting the Ithaca, New York, area, you'll want to explore the wineries to taste some of their delicious wine offerings.

Instructions

1. Sign up for a tour of the area wineries. If you want to explore the Ithaca wineries, you're going to benefit from a wine tour and tasting. Go to the Finger Lakes Winery Tours website and sign up for one of their tours of the Ithaca wineries.

2. Visit some of the top wineries in Ithaca. If you're only going for a short visit, narrow your tours to a few select Ithaca wineries. You should include wineries like Six Mile Creek and Buttonwood Grove Winery.

3. Travel the Cayuga Wine Trail, which features some of Ithaca's finest wineries and sights. Go to the Cayuga Wine Trail's official site to download a brochure.

4. Explore the Ithaca wineries during the summer months. You should time your visit to the wineries during the busiest times of June through September. You'll find events, like concerts and festivals, during this time. Look at the calendar of events found on the Cayuga Wine Trail site.

Tags: Ithaca wineries, Cayuga Wine, Cayuga Wine Trail, Wine Trail, Explore Ithaca, want explore, wineries during

Make Chocolate Arrangements

A chocolate arrangement makes the gift of chocolate special.

A chocolate arrangement is a fun and delicious package that can serve as a gift for nearly every occasion. There are few people who do not appreciate a delicious-looking chocolate arrangement. Although you can spend a large amount of money on a chocolate arrangement made by someone else, you can make your own arrangement for much less. This arrangement requires about one hour of time, and is possible to make from materials that you may already have at home. After arranging the chocolates, you can hand-deliver them or mail them to the recipient.

Instructions

1. Fill the bottom of the container with floral foam to help the chocolates stick out from the bottom of the container. Apply glue with the hot glue gun to the bottom of the foam and press it to the bottom of the container. Allow the glue to dry completely. If you have enough chocolates to fill the entire container, then you can skip the foam.

2. Place tissue paper or another decorative material over the floral foam to hide it.

3. Place the chocolates inside the container. Use a mixture of boxed and individually wrapped chocolates. Arrange them so that the highest boxes and containers are in the back and the shortest chocolates and containers are in the front. Arrange the chocolates in a pattern pleasing to the eye. If necessary, use hot glue to hold the boxes or chocolate wrappers in place.

4. Add individually-wrapped chocolates to the small crevices in the arrangement between other, larger containers and packages. You can wrap these yourself in plastic film, or use individually-wrapped chocolates, such as those that come in a large bag.

5. Add decorative ribbon or confetti to the container. Weave the ribbon around the boxes and chocolates in the basket or tie a few small bows to some of the chocolate boxes. Sprinkle the confetti over the chocolates for a festive look. If the container has a handle, add a large, decorative bow or curly ribbons to it.

6. Wrap the entire container in plastic film. Use colored or clear film, depending on what style you want to present. Clear film will show the contents of the basket. Colored film will hide the basket's contents, but can be used to emphasize a holiday, such as red or green film for a holiday gift basket.

7. Secure the top of the film with a large bow.

Tags: chocolate arrangement, bottom container, entire container, film will, floral foam, individually-wrapped chocolates

Cool Hot Sauce

Cool Hot Sauce

Cool down your overly spicy hot sauce by adding some fat to the heat. Chili peppers used to make hot sauce contain high levels of a volatile oil compound called capsicum. Capsicum causes the burning sensation in the mouth commonly associated with hot sauce. Dairy like sour cream, cheddar, cream cheese and cottage cheese have a protein called casein that will neutralize the capsicum in the hot sauce. Bring your hot sauce down a couple notches by adding a little dairy to the mix.

Instructions

1. Taste the hot sauce by itself by putting some on the corner of a tortilla chip and taking a bite. You will need to understand how hot the sauce is to know how much of an adjustment to make.

2. Pour the hot sauce into a mixing bowl and taste with a tortilla chip as you whisk in the dairy a little at a time. Use up to a quarter cup, as needed, of your favorite dairy products.

3. Spoon the well blended mix over your favorite foods to give them creamy balanced heat.

Tags: Cool Sauce, tortilla chip, your favorite

Steam Rice Easy

Steamed rice is a tasty addition to almost any meal.

While steaming rice seems like an essential skill for anyone regularly preparing meals in the kitchen, it's amazing how often rice is too sticky, too dry, or burnt on the bottom and undercooked on the top. A rice cooker can solve many of these problems, but it's not necessary. You simply need to learn patience when rinsing and soaking the rice prior to cooking, and leaving a tight fitting lid on a heavy-based pot for the proper amount of time. Figure these easy skills out and you'll be serving perfectly steamed rice in no time.

Instructions

1. Put 1 cup of rice in a bowl and fill the bowl with cold tap water.

2. Work your fingers into the rice and move the water around until it becomes murky, then drain as much water out of the bowl as possible without losing any of the rice. Repeat this step at least 2 and as many as 5 times, depending on your patience.

3. Fill the bowl with cold water once more and let the rice soak for 20 to 30 minutes. If you're in a hurry, you can skip this step, but rice is quicker to cook when it is soaked.

4. Drain the water from the bowl one last time and put the rice into a flat-bottomed, heavy-gauge pan.

5. Add the water to the pan and cook on medium-high heat until the water starts to boil.

6. Turn the heat down to low, put the lid on the pan and cook for 15 to 20 minutes without opening the lid.

7. Take the pan off the heat and let it sit undisturbed, with the lid on, for 5 to 30 minutes.

8. Fluff the rice with your fork and enjoy your wonderfully cooked steamed rice whenever you want.

Tags: bowl with, bowl with cold, cold water, steamed rice, this step, with cold, with cold water

Eat Tamales

Eat Tamales

Tamales, relatively small packets generally wrapped with a corn husk (but sometimes with banana leaves or corn leaves), are a traditional Mexican food. Eating a tamale can be somewhat confusing thanks to the tough and potentially inedible layer on its outside. After heating tamales at home or ordering them at a restaurant, you must remove this outer wrapping before you can eat the moist, generally flavorful food inside. If you do not enjoy the flavor of plain tamales, you may top them with salsa or a sauce of your choice after unwrapping them.

Instructions

Unwrapping

1. Unroll or unfold the tamale's wrapping carefully. The tamale will probably be very hot, so do your best to avoid burning your fingers as you do this. You should end up with a tamale sitting on a corn husk. Unwrap the tamale with your fingers rather than a fork or other utensil.

2. Slide the corn husk out from under the tamale by pulling on the husk with one hand and holding the tamale in place with the other. Discard the husk.

3. Top the unwrapped tamale with salsa or another sauce if you wish. This is not strictly traditional, but is nevertheless a common practice in many Mexican or Southwest restaurants.

4. Eat the tamale with a fork. You may use a knife if you wish, but it is not generally necessary; most tamales are soft and tender enough that you can easily eat them with only a fork.

Heating

5. Place the tamales upright on a steamer rack in a pot containing 1 to 2 inches of water. The open end should face up, while the folded part of the wrapping should be tucked under the bottom of each tamale.

6. Bring the water to a boil, then cover the pot and reduce the heat to low. Steam the tamales for approximately 60 minutes for refrigerated tamales or 90 minutes for frozen tamales.

7. Turn off the heat but leave the tamales in the pot, covered, for approximately 15 more minutes before removing and consuming them. Add more water if necessary during any point in the steaming process; the pot should never be dry.

Tags: corn husk, tamale with, them with, with salsa, your fingers

Get The Burnt Taste Out Of Chili

It's easy to get the burnt taste out of chili.

Chili can take a long time to cook if you want the meat to slowly break down for the best taste. However, chaotic days can cause the bottom of the chili pot to burn. In addition, those who use cheap cooking pots will notice the bottom of the pot looking terrible after the chili has burned. You don't need to throw out the batch of chili. There are ways of improving the taste and saving the day.

Instructions

1. Take the chili pot off of the stove. Get a replacement pot the same size as the existing chili pot.

2. Pour the chili into the replacement pot and do not disturb the bottom of the pot. Set the burnt chili pot to the side.

3. Turn on the stove to a medium heat. Add two tbsp. of creamy peanut butter. Stir the peanut butter into the chili.

4. Add more peanut butter until you cannot taste the burnt chili. Take the chili off the stove when it is sufficiently warm.

5. Spread various condiments over the chili such as sour cream, lime juice, onions, tomatoes and avocados. Serve immediately.

Tags: peanut butter, burnt chili, chili stove, Take chili, Take chili stove

Make Basic Crepes

Crepes are thin, tender pancakes that are used to wrap up all types of foods for everything from appetizers to desserts. The crepes themselves are easily made ahead of time. This recipe makes 8 to 10 crepes.

Instructions

1. Whisk all ingredients, except the flour and butter, together well.

2. Gently whisk in the flour, stopping as soon as the flour is incorporated and no lumps remain.

3. Heat an 8- or 9-inch nonstick saute pan over medium heat.

4. When it is moderately hot, brush on a thin layer of melted butter. Only brush on enough to lightly coat the bottom and sides of the pan.

5. Lift the pan off the heat with one hand, and ladle about 1/3 c. crepe batter into the pan, close to the handle. The batter touching the surface of the pan should immediately set, but shouldn't sizzle; if it does, the pan is too hot.

6. Tilt the pan away from you, using a circular motion, to get the rest of the batter to run all over the bottom of the pan in a thin, even coat. Use more or less batter as necessary.

7. Return the pan to the heat.

8. After a few moments, or when bubbles appear on the surface, use a flexible spatula to lift up a bit of the crepe and peek under it; if it comes up solidly and the underside is yellow with mottled golden spots, flip it over. The proportion of brown to yellow should be about 50-50; too much brown means the pan is too hot.

9. Cook for another 5 to 10 seconds, then transfer the crepe to a plate.

10. Repeat with the rest of the batter. Re-butter the pan after every few crepes, or as needed.

Tags: rest batter

Make A Cast Iron Pan Nonstick

Cast-iron frying pans must be seasoned to produce a nonstick finish.

Cast-iron skillets are a versatile and long-lasting addition to any kitchen. Unlike modern nonstick skillets that are ready to go right out of the box, cast-iron skillets have to be seasoned properly to achieve a nonstick finish. Seasoning a cast iron skillet properly takes time and patience, but if well cared for, the pan can last a lifetime.

Instructions

1. Clean your cast-iron pan, using steel wool if necessary to remove any rust or stuck-on debris. (This is the only time you should use such a method to clean your skillet. After seasoning, use only hot water and a dish cloth.) Dry your skillet using a clean kitchen towel or paper towels.

2. Heat your oven to 400 degrees Fahrenheit. Insert your skillet. Bake the empty skillet for 1 hour.

3. Remove the skillet from the oven with a pot holder. Be very careful, because the skillet is very hot. Sit the skillet on top of the stove or on a trivet on the counter top.

4. Place 2 to 3 tbsp. of solid vegetable shortening in the pan. It will begin to melt right away. Using a basting brush, cover the entire inside of the pan with the shortening. Make sure that you get all the way up the sides and around a pour spout if your pan has one.

5. Pour the excess shortening from the pan into a bowl. You can save this shortening for the next time you need to season your pan.

6. Lay a sheet of aluminum foil, slightly larger than the size of your skillet, on the rack in your oven.

7. Turn your skillet upside and lay it on top of the foil. The foil will keep any extra shortening from dripping into the bottom of your oven and making a mess.

8. Bake your skillet for 4 hours at 400 degrees Fahrenheit.

9. Remove the skillet carefully, using a pot holder. It is now seasoned and ready to use. You can repeat this seasoning process whenever your pan starts to stick.

Tags: your skillet, your oven, degrees Fahrenheit, nonstick finish, Remove skillet, shortening from

Eat Pie

Although many people think of fruit-filled pastries when considering pies, the term pie actually encompasses any type of food that is baked within a pastry shell. You can eat pie that contains meat, fruit, vegetables and more. Take time to savor a delicious pie.

Instructions

1. Look at the pie. Before you decide how you are going to eat the pie, you have to consider the type of pie that is served. Smaller pies may only require a fork to enjoy while deeper dish versions make use of a spoon and fork.

2. Cut the pie after it has cooled. If you cut the pie too early, the slices are likely to fall apart. If you are planning to eat pie with a group, cut the pie into equal slices and then use a pie server to give out the pieces.

3. Place the pie on a sturdy plate before you eat it. The filling may drip through paper plates.

4. Add a small side item. If you are eating pie as your main entree, then serve it with a small side salad. Main-course pies are typically heavy and don't need a carb item on the side.

5. Consider topping your fruit pies with something sweet. Adding ice cream or whipped cream to a fruit pie is a delicious treat enjoyed by many.

Tags: small side

Preserve Tomatoes By Dehydration

Many home gardeners know that tomato plants often produce a large yield. Preserving tomatoes through dehydration is simple. In just a few steps, and a little time, you can preserve your tomato harvest by dehydration. Dehydrated tomatoes keep the fresh-from-the garden flavor and are an easy food to cook with year round.

Instructions

1. Pick ripe tomatoes from the garden. Leave tomatoes with any green or yellow on the vine for further ripening.

2. Gently wash the tomatoes with cool running water. Use a vegetable cleaning solution if desired.

3. Use a small knife to cut a small X on the bottom of each tomato. Use a paring knife for the easiest handling.

4. Bring a large pot of water to a boil. Put a large bowl of ice water in the sink.

5. Gently place tomatoes in the boiling water for 30 seconds. Remove the tomatoes and immediately put them in the ice water.

6. Slide the skins off of the tomatoes. Gently dry and slice each tomato into 1/2 inch slices.

7. Place tomatoes on cooling racks that have been sprayed with non-stick spray on a baking sheet. Put the tomatoes in a 120-150 degree, preheated oven. Leave the oven door open slightly and bake the tomatoes for 10-18 hours.

8. Store tomatoes in freezer bags for up to a year in the freezer.

Tags: each tomato, tomatoes with

Alter The Bitter Taste Of Garlic In Hummus

Hummus is made from ground chickpeas.

Hummus is a chickpea dip that originated in the Middle East. It is typically served with a plate of vegetables, pita bread, naan flat bread or crackers. Garlic is always used to flavor hummus. At times, the garlic may seem overpowering or bitter and you may want to alter the bitter taste of the garlic to make the hummus more appealing.

Instructions

1. Add fresh squeezed lemon juice to taste. Lemon juice will brighten up the flavor of the hummus and reduce the bitter taste of garlic. Start by adding 1 tsp. of fresh-squeezed lemon juice, mix well and taste. Add more lemon juice if a more tangy taste is desired.

2. Roast a head of garlic. Roasted garlic is sweeter than raw garlic and does not have a bitter taste. Cut the top off the garlic head to expose the cloves, drizzle with olive oil than wrap in aluminum foil. Place the garlic in a 350 degree Fahrenheit oven and roast for approximately 45 minutes or until the garlic is soft. Replace raw garlic with roasted garlic in the hummus recipe.

3. Add roasted red peppers. Process one or two slices of roasted red peppers in a food process. Add the peppers to the hummus and mix well. Adding roasted red peppers to hummus will incorporate a sweet flavor and detract from the bitter garlic taste.

4. Cut the garlic in half and remove the green shoot. The green shoot is located in the middle of the garlic clove. It is extremely bitter and should be removed. If making the hummus from scratch, adding less garlic will cut down on the bitter taste. Hummus always contains garlic; however, it should not be overpowered by garlic flavor. Start by adding 1 small clove of garlic, shoot removed, at a time and adjust the amount as needed.

Tags: bitter taste, bitter taste garlic, roasted peppers, taste garlic, flavor hummus

Pair Food With White Wine

You don't have to be rich to enjoy a good wine. Pairing wine with the right food can make it taste so much better. Choosing a white wine for your meal can be a matter of taste, but there are several things to keep in mind when choosing wine.

Instructions

1. Ignore the old rules about how white wine must be paired with white meat and red wine must be paired with red meat. While this does tend to work most of the time, you shouldn't discount your own tastes when choosing your wine.

2. Determine whether the sauce or the meat has the stronger flavor. Typically, you pick the wine based on what meat you're eating, but if the sauce has more flavor than the meat, you'll want to take that into consideration. Pick a wine that will not completely overpower the food. The wine should compliment the food, but not ruin the flavor and vice versa.

3. Enjoy chicken or seafood such as shrimp, lobster or trout with either a Chardonnay or a Riesling. Chardonnays also go well with veal and with white, creamy sauces like Alfredo. Stay away from pairing Chardonnays with spicy food and Riesling doesn't go well with sweet foods.

4. Eat Asian cuisine, curry or any food with a lot of ginger in it with a white wine like Gewurztraminer. Gewurztraminer will also complement pork, Swiss cheese or foie gras but avoid pairing this wine with lighter foods.

5. Pick a Pinot Grigio for turkey, shrimp or veal. Pinot Grigio also pairs well with creamy sauces, but not with spicy or tomato based foods.

Tags: well with, creamy sauces, must paired, must paired with, paired with

Instructions For Breadman Bread Making

The Breadman makes square loaves, perfect for slicing for sandwiches.

Effortlessly bake bread and fill you home with the comforting scent of its baking. The four different types of Breadman bread making machines differ in their capacities, but the use instructions are shared. Your freshly-baked loaf of bread is just a matter of adding the ingredients and turning on the Breadman, but be sure to carefully follow your bread maker recipe for ingredient amounts for the greatest success with your loaf.

Instructions

1. Lift the kneading bucket up out of the Breadman. Insert the paddle into the kneading bucket of the bread maker. Press it down onto the shaft to hold it in place.

2. Add the ingredients to your bread maker pan, in the order specified in the recipe: liquid ingredients, dry ingredients, then the yeast or baking soda or baking powder.

3. Push the kneading bucket back into the bread maker until you hear it click into place.

4. Plug in the bread maker.

5. Press the "Select" button until you see the light next to the type of bread you are making: white, whole wheat, rapid, French, fruit and nut, batter bread, jam, pizza dough, dough only or bake only.

6. Push the "Crust Control" button to choose light, dark or medium crust desired for the loaf.

7. Select the size of the loaf of bread you are making: 1 lb, 1.5 lb. or 2 lb. Consult your recipe for the loaf size.

8. Fill the extras dispenser with up to 2/3 cup of optional fruit or nuts to be added automatically to your recipe if you selected the fruit and nut cycle.

9. Press the "Start" button and wait for the Breadman to make your loaf of bread. Watch for the timer to count down to 0:00 and the machine to beep indicating that it has finished baking the bread and has entered the warming stage.

10. Open the bread maker and remove the loaf pan with oven mitt-covered hands. Turn it upside down to remove the loaf.

11. Unplug the bread maker. Cool the bread for 20 to 30 minutes before slicing and serving.

Tags: bread maker, bread making, kneading bucket, loaf bread, bread maker Press, maker Press, remove loaf

Foods To Serve At A Tea Party

Adult tea parties go well beyond the traditional childhood party.

Some people hold tea parties indoors where guests can sip teas and chat surrounded by fine linens and fancy tableware, while others hold their affairs in gardens so that guests can enjoy the afternoon sunshine. No matter the venue, provide your tea party revelers with a variety of teas and tasty finger foods.

Sandwiches

Tiny sandwiches cut into bite size pieces are standard at tea parties. Provide guests with savory options such sandwiches spread with thinly sliced cucumbers, butter and sprouts or sandwiches spread with a mixture of chicken breast and curry powder, celery and mayonnaise. Serve sweet sandwiches with carrot, sweet ginger paste and cream cheese, or sandwiches with orange marmalade spread made with butter and preserves.

Scones

Scones are another traditional tea party treat. These biscuits are made with flour, eggs and cream and can include added ingredients such as dates, raisins and nutmeg. Some scones use exotic flavors such as lavender and rose petals.

Cakes and Sweets

Provide bite size cakes and sweets such as Barbury tea tarts made with dried currants and lemon or a pumpkin tea cake with ground cinnamon and walnuts. Petit fours, which are small frosted cakes, are commonly served at tea parties. Other sweets to consider for a tea party include almond macaroon cookies, cream puffs and truffles.

Teas

Don't forget the tea when planning the party. In addition to the traditional English breakfast tea and Earl Grey, provide a variety of flavors and herbal teas with flavors of cardamom, cloves, cinnamon, nutmeg, ginger and rose petal. Provide sugar and cream for guests to mix in their teas. Also provide other drinks such as lemonade and hot chocolate.

Other Foods

Beyond the typical tea party fare, serve guests something unexpected such as chicken salad spread onto tortillas. Roll up the tortillas and slice them into discs. Make a garden vegetable pizza with a variety of fresh, thinly cut vegetables and cream cheese. Cut the pizzas into mini slices for guests to munch along with their teas.

Tags: made with, bite size, cream cheese, sandwiches spread, sandwiches spread with

Wine Journal Gifts

Wine lovers can use a wine journal to record memorable wines.

If there is a wine lover in your life, a wine journal is a sure-to-please gift for any occasion. Wine-tasting journals are used by tasters to write their impressions of various wines they have sampled. Journal entries usually contain information about the colors and flavors of the wine, the type of grape or blends of grapes, what year the wine was produced, or any other notes the taster wants to remember and record. Some wine lovers even paste bottle labels into their journals. Keeping a journal also captures wines enjoyed at a special occasion such as an anniversary or a special birthday celebration. Wine journals are available in a wide range of styles and prices so finding the perfect gift is easy.

Wine God Dionysos Journal

The Wine God Dionysos Journal is imported from Italy and is covered with a handmade emblem of young Dionysos, also known as Bacchus, the God of Wine. This elegant journal is handcrafted and offers plenty of room for tasting notes and wine labels; a two-page spread is available for each entry. A tasseled ribbon bookmark keeps place. The pages are illustrated with burgundy grapes on the wine. With no additional charge, a personalized nameplate can be added. This journal costs $168.

JournalShelf Wine Journal

JournalShelf offers a small selection of Italian leather wine journals. The embossed Florentine Fleur-de-lis Italian Leather Wine Journal features a hand-embossed fleur-de-lis on the cover. With twenty categories, a wine lover can record details of each wine, including name, country of origin, vintage, region, tasting date, and more. The paper is archival quality and acid free and a gold satin bookmark serves as a placeholder. This journal is available online and sells for $158.

Vintage Wine Journal

Barnes & Noble sells a Vintage Wine Journal featuring a screen-printed scene of the beautiful Tuscan countryside on its leather cover. This journal has the capacity to record notes for 78 different wines and includes space for the label and tasting notes. Handcrafted in Italy, this journal sells online for $69.95.

Williams-Sonoma Wine Journal

Williams-Sonoma's faux leather three-ring binder includes guidelines for storing and serving wine printed on the inside cover. This journal includes 50 acid-free double-sided pages with tabs printed with types of wine. Additional pages may be purchased separately. The cover can be embossed with a monogram or name up to 12 characters. This item is a Williams-Sonoma exclusive and sells online for $49.

Wine.com Journal

Wine.com offers an elegant journal to record not only memorable wines but memorable moments experienced over wine. With a glossary of key wine terms and guidelines about taste wine, this journal will please any wine lover. Tabs divide the volume into three categories -- red, white and specialty -- to keep notes organized. Included with this journal are 15 wine-label removers. Available online, this journal is priced at $13.99.

Tags: Wine Journal, wine lover, cover This, cover This journal, Dionysos Journal, elegant journal, journal record

Eat Flaxseed

Flaxseed

Along with onions and garlic, ancient Roman soldiers ate flaxseed in order to have good health. Flaxseed is loaded with calcium, soluble fiber, niacin, magnesium; you name it, flax seed has significant amounts. It also has two other very important substances, lignans and omega-3 fatty acids. All of these things add up to making flaxseed one of the best things you can add to your diet. Lucky for us, adding flaxseed to our diets is very easy to do.

Instructions

1. The two basic kinds of flaxseed are golden yellow and brown. They are just about the same in vitamins and minerals except the Linola type of the yellow flax, which rates far lower in omega-3 and so shouldn't be chosen if your store has it. Most stores will have the brown type of flaxseed anyways.

2. When buying flaxseed you have several options. Flaxseed is available in whole, milled, ground, and oil form. The oil form is very easy to use. All you need to do is add a dollop of the oil to whatever dish you're making. It also makes a nice dressing for salad. There are a few problems with it though. The oil is extremely vulnerable to turning rancid if not refrigerated and it doesn't contain any lignans or fiber-two of the main reasons for ingesting the flaxseed. Instead of eating the flaxseed oil you may just want to use it on your skin. It is really good for external skin problems and arthritis. Burns and scalds can also benefit from its use.

3. The ground form of flaxseed is next to useless. Quickly after getting ground, the flaxseed starts losing its nutritional value. Also, ground flaxseed goes bad very quickly after being opened. This means the flaxseed has to be stored in the refrigerator and even then only lasts for about a week. If your choice is either using ground flaxseed or nothing use the ground stuff but if there is a choice you should pick one of the other versions.

4. Milled flaxseed is available in some stores. It is less likely to go rancid and will last up to four months at room temperature without going bad.

5. Of all the varieties, whole flaxseed is the best to get. It doesn't biodegrade very fast and so will last in your cupboard for quite a while without going bad. To use whole flaxseed you will need to grind it first. A cleaned coffee grinder works well as does a food processor. Even a mortar and pestle will work. It simply needs to be well ground before use. Only grind a small amount at a time. It will quickly go bad after being ground so keep it in the refrigerator or use it right away. Whole flaxseed is not digestible and will pass right through your system without giving you any health benefits, so only use it once it is ground to a meal.

6. You can even sprout flaxseeds and add them to your salads and sandwiches. They have a slightly spicy flavor.

7. You can add ground flaxseed to a huge variety of items. Only add a little to start with though to avoid upsetting your digestive system with too much fiber. A couple of teaspoons per dish initially is a good amount to start with. If you feel bloated from that amount add less the next time. You can work your way up to adding more flaxseed to your diet but do so gradually.

8. Add ground flaxseed to soup, casseroles, and baked goods. Pancakes with flaxseed are great, as are breads and rolls.

9. Mix it with yogurt, oatmeal, or even salsa. You can even put a little in a glass of water or orange juice to have something similar to those fiber supplements.

10. The flaxseed will give your recipes a sort of nutty or wheat-like flavor. Any recipes that call for bran can be easily modified to use flaxseed instead. Instead of all the bran asked for in the recipe, replace some or all with ground flaxseed. Flaxseed has so many health benefits and you can add it to almost anything, so try a little flaxseed tomorrow.

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What Are Cocoa Flavanols

A cacao plant produces cocoa beans, a rich source of cocoa flavanols.

Flavanols are a subclass of flavonoids, which are phytonutrient, or plant-derived, compounds. Flavanols are most known for their antioxidant properties. They are naturally occurring in certain foods, and are especially abundant in cocoa beans, which come from cacao plants. Cocoa flavanols provide numerous health -- and beauty -- benefits.

Sources of Cocoa Flavanols

Dark chocolate typically has a higher percentage of cocoa flavanols than milk chocolate.

Cocoa flavanols are found in products that contain cocoa. Since dark chocolate contains a higher percentage of cocoa than milk chocolate, it is a better source of cocoa flavanols. Sweet treats such as hot cocoa, fudge and even chocolate frosting may all contain beneficial amounts of cocoa flavanols. Many experts say, however, that different cocoa processing methods may substantially reduce the percentage of flavanols in the cocoa. Nutritional supplements and certain functional foods are available, which can provide high amounts of cocoa flavanols without the sugar.

Health Benefits

Cocoa flavanols support good circulation, helping to prevent cardiovascular disease. Flavanols keep blood vessels flexible so oxygen and nutrients can flow smoothly, which may also decrease blood pressure. Cocoa flavanols also help maintain healthy brain function by boosting blood flow to key areas of the brain, which improves cognitive skills and increases general alertness. Scientists also believe this increased blood flow could have important implications for learning and memory.

Beauty Benefits

Ingesting cocoa flavanols can have beauty benefits as well, helping the skin from the inside out. Cocoa flavanols have been found to improve the appearance of the skin by increasing hydration, decreasing roughness, and support the skin's defense against UV damage. Some studies show an increase in skin elasticity, which can reduce the appearance of aging.

Are Cocoa Flavanols in Chocolate Cake?

Chocolate cake mixes contain baking soda, which reduces the amount of cocoa flavanols in the cake as it bakes.

According to a study conducted by scientists from The Hershey Company and Brunswick Laboratories in Norton, MA, published in the Journal of Food Science, baking a chocolate cake with baking soda (which is needed for the cake to rise) causes a 50 to 95 percent loss in cocoa flavanols. The baking soda causes the cake's pH level to rise, and an increase in antioxidant activity, which results in a loss of flavanols during the baking process. Partially substituting baking powder for the baking soda retains the flavanols, while still allowing the cake to rise, the study showed.

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Build A Kids Garden Bean Teepee

Build a Kids Garden Bean Teepee

A spring tradition for my kids is to plant their summer 'clubhouse' An easy to build teepee that quick growing vines cover quickly making it a great hideout for them and teaching them a love of gardening.

Instructions

1. Pick a spot in the garden where you want the teepee to be, if you want to do this every year it's best to choose a new spot every spring to give the soil a chance to regenerate it's nutrients.

2. Space the poles evenly in a 3 foot wide circle and insert the end of each pole into the ground at an angle about 6 inches deep. Tie the tops of the poles together using twine or thin rope until secure.

3. Soak your seeds overnight in a bowl of water to crack the shells to make sure they will grow quickly. Plant the seeds all around the teepee spacing them apart based on what the seed packet says, making sure to leave an opening large enough to use as an entrance.

4. Water the plants, and gently weave them around the poles as they get taller, most will climb the poles on their own. Wait and watch as the kids spend hours in their new clubhouse.

Tags: Bean Teepee, Build Kids, Build Kids Garden, Garden Bean, Garden Bean Teepee, Kids Garden, Kids Garden Bean

Simple & Cheap Finger Food Ideas

Egg rolls are a convenient finger food.

Finger foods are a convenient way to serve food at social functions. They are welcome at parties, receptions, picnics and even in lunch boxes. Using finger foods means less mess and cleanup since you don't need knives and forks and heavy dinnerware. They require only small plates and napkins. Finger foods come in all shapes, sizes and flavors.

Pockets and Pillows

One of the best ways to make a finger-friendly food item is to enclose it in a pastry shell. Meat-filled empanadas and pasties allow diners to nibble and wander about at the same time. Empanadas are a Latin specialty and pasties came from the Cornish area of England. Egg rolls hold savory cabbage mixtures and are especially delicious when dipped into teriyaki, orange or soy sauce. Puff pastry serves as a shell for the sweetened fruit fillings of turnovers. Guests at parties enjoy phyllo purses, elegant and crispy hors d'oeuvres made of phyllo dough and a variety of cheese, meat and vegetable fillings. These delicacies are formed by pulling a square of dough up around the filling, pinching and pressing the dough to hold it in place while cooking.

Pinwheels and Roll-Ups

Some finger foods are made by rolling them to encircle their fillings. One of the simplest to make is the flour tortilla pinwheel. Flour tortillas are spread with a mixture of cream cheese and whatever savories you care to include, then rolled up tight, covered in plastic wrap and chilled in the refrigerator. Finely chopped ham and green onions are a typical spread, but thinly sliced green olives or a mixture of cream cheese and green olive tapenade are tasty too. Once cold, they are sliced and resemble pinwheels. Pigs in a blanket make a traditional roll-up. Tiny sausages, called cocktail sausages, are covered with bits of biscuit dough, leaving the ends open. Ketchup, barbecue sauce or any other favorite dipper goes well with these.

Sticks and Toothpicks

Lots of foods are served on a stick or toothpick. Corn on the cob, satay, rumaki and devils on horseback are served with these holders. Rumaki is made by wrapping chicken livers in bacon, while devils on horseback are stuffed dates wrapped in bacon. These savory treats would be too greasy to eat with the fingers, so toothpicks turns them into convenient finger foods. Several cocktail foods are served with toothpicks, including cheese cubes, small meatballs and bits of fruit. A particularly festive item is large shrimp skewered, dipped in batter, rolled in shredded coconut and then fried. Serve these with a pina colada sauce or a spicy orange marmalade sauce. For a casual get-together, hot dogs are skewered, dipped into batter and then deep fried to make corn dogs.

Sweet and Salty Nibbles

Snack foods are generally finger foods. Some are sweet and some salty, and some combine salt and sugar for a taste sensation. Trail mix is made of a variety of nuts, cereal items and small candy-coated chocolate bits. Cheese straws are simple to make, since they have only three ingredients: flour, butter and cheese. Some cooks add a touch of cayenne pepper to the dough before it is rolled out or put through a cookie press. This snack food has a cracker-like consistency. Sweet pecan tassies are miniature pecan pies formed in mini-muffin tins. Other sweet finger foods include cookies and bar cookies.

Main Course Finger Foods

Some main dishes are eaten with the fingers, most often in an informal setting. The finger-licking dinner star is fried chicken. Its portability makes it a natural for picnics. Tacos and burritos are savory finger foods, as are pizza, burgers and hot dogs. Regular pastry can be fitted into mini-muffin tins, filled with quiche ingredients and baked. Spinach, bacon, onion and Swiss cheese are traditional quiche components along with milk or cream and eggs, but other choices that work well in these tiny pies are various combinations of cheddar cheese, leeks, seafood, feta cheese, ham or mushrooms.

Tags: finger foods, convenient finger, cream cheese, devils horseback, dipped into

Make Pie For The Kentucky Derby

A well-known horse race, famous faces and frilly hats-that is the Kentucky Derby. A rich and delicious chocolate chip pecan pie-that is the right kind of pie for the Kentucky Derby. This Southern favorite will have you racing like the horses to get the last piece of the scrumptious dessert. Place your bets--a "pie-fecta" for the Kentucky Derby and you'll come out a winner every time.

Instructions

1. Preheat the oven to 350 degrees.

2. Beat 3 eggs in a large bowl until they're well mixed.

3. Add the dark corn syrup, sugar, melted butter and vanilla to the eggs. Still until well blended.

4. Fold the pecans and chocolate chips into the pie mixture. Make sure they're dispersed throughout the mixture.

5. Pour the bowl of pie mixture into an unbaked 9-inch pie crust. You can either use a frozen ready-made pie crust that comes in its own aluminum pie pan or a frozen or refrigerated pie crust that you roll out into your own pie dish.

6. Bake the pie for 50 to 60 minutes or until done. Let it cool on a wire rack before serving. Cut yourself a big slice of pie, add a dollop of whipped cream or ice cream on top and let the eating races begin.

Tags: Kentucky Derby, crust that

Remove Carpet Stains With Vinegar & Peroxide

Carpets easily can be stained by everyday activities. Walking, eating, drinking and pet accidents are common causes of carpet stains. It is important to treat a carpet stain as soon as possible. The longer it sits on the carpet, the harder it will be to remove. Many commercial carpet cleaning products are on the market, which are usually chemical-based products. Home treatments use natural ingredients. Vinegar and peroxide are natural ingredients which can be used for household cleaning.

Instructions

1. Remove as much liquid as possible. Blot carefully and firmly with paper towels to get up all the liquid.

2. Mix together an equal amount of water and white vinegar in a spray bottle. Spray the stain with the vinegar mixture. Be sure to saturate the stain. Allow it to almost completely dry.

3. Sprinkle the stain with baking soda.

4. Place a 1/4 cup hydrogen peroxide and one tsp. liquid dishwashing detergent into a small plastic bowl. Mix the two ingredients together.

5. Put on rubber gloves, and use your fingers to work the mixture into the carpet fibers.

6. Let the mixture dry, and vacuum.

Tags: natural ingredients, stain with

Separate Leaves & Pecans

A leaf blower proves key in separating leaves from pecans.

Unless you put a tarp under your pecan trees to catch the nuts as they fall, you'll end up with a collection of leaves and pecans littered on the ground. Rather than crawl around in the leaves while hunting for pecans to gather, you can effectively separate the leaves from the pecans. Once you've banished the leaves, the pecans prove easy to see and pick up off the ground.

Instructions

1. Plug a heavy-duty extension cord into an outside outlet that's close to the leaves and pecans. Plug the cord of the leaf blower into the extension cord. Or use a cordless leaf blower. Turn on the leaf blower.

2. Blow the leaves away from the pecans, making a separate pile and uncovering the nuts. Keep blowing the leaves away until you have separated the majority of them from the pecans.

3. Hold the handle of a pecan roller and roll it along the ground to pick up the pecans. The springs on the wire basket will separate and allow the nuts into the device.

4. Hold the filled basket over a bucket and release the dumping mechanism. The release procedures will vary by manufacturer. The nuts will fall into the bucket.

Tags: from pecans, leaf blower, leaves pecans, extension cord, leaves away, leaves from, leaves from pecans

Eat Buckwheat

You can add buckwheat to a number of different meals and recipes.

Although buckwheat if often categorized as a healthy grain, it is in fact a seed with a number of health benefits. Buckwheat is gluten free and is therefore a safe substitute for those who are gluten intolerant, it helps lower blood pressure and cholesterol, and it doesn't lead to an increase in blood sugar when ingested. Buckwheat contains dietary fiber as well as all eight of the essential amino acids. It doesn't take much to incorporate buckwheat into your diet and thereby reap all of its nutritional benefits.

Instructions

1. Substitute buckwheat flour for other flours. Buckwheat flour is heavier than white and wheat flours and therefore gives baked items a different taste and texture. Replace a portion of the required flour in your pancake or cookie recipe with buckwheat flour for a healthier, grain-free alternative.

2. Eat it for breakfast. Cook buckwheat groats like you would oatmeal and serve it with fresh or dried fruit, maple syrup, and milk. Add toasted buckwheat to yogurt and add fruit and nuts to create a balanced, filling breakfast. Blend buckwheat into your smoothies with fruit and protein powder to give your drink some healthy carbohydrates.

3. Make it savory. Add cooked buckwheat to your turkey or veggie burgers to give it some added filling and flavor. Make buckwheat tabbouleh and season with herbs, olive oil, and lemon juice. Add buckwheat to salads for some added grain-like texture.

Tags: buckwheat flour, buckwheat into, buckwheat into your, into your, some added

Sweet Macaroni Salad

Sweet macaroni salad is best made with elbow macaroni.

Macaroni salad is typically served cold with a mayonnaise-based dressing. Macaroni salad is closely related to potato salad and is common at picnics, barbecues and other summer gatherings. There are several different macaroni salad recipes, ranging from spicy to sweet in flavor. A sweet macaroni salad is a refreshing dish you can serve as an appetizer, side dish or unconventional dessert. Making sweet macaroni salad requires about 15 minutes of preparation. The basic recipe yields 16 servings.

Instructions

1. Combine 3 cups cooked elbow macaroni, 1/2 cup shredded carrot, 1 chopped green pepper and 1 chopped red onion in a salad bowl. Stir with a wooden spoon to mix all salad ingredients.

2. Combine 2 1/2 cups mayonnaise, one 14-oz. can sweet condensed milk, 1 1/4 cup white sugar, 3/4 cup apple cider vinegar, 1 tsp. salt and 1 tsp. pepper in a small bowl. Stir the salad's dressing until smooth.

3. Pour the dressing over the salad and stir to coat everything in an even layer. Stir gently to avoid breaking apart the macaroni.

4. Cover the salad bowl with plastic wrap and refrigerate for 12 hours before serving.

Tags: macaroni salad, bowl Stir, Combine cups, elbow macaroni, salad bowl

Eat A Mangosteen

A mangosteen is a small fruit grown on evergreen trees. They are grown mainly in southeast Asia. They are purple when ripe and about two inches in diameter. Mangosteens have become available in the United States since a ban against them was lifted in 2007. Since this is fairly recent availability, many have not yet had the joy of eating one. It's not hard to learn eat them the right way.

Instructions

1. Pick fruit that has a firm outer rind. If you can’t find a mangosteen in a regular grocery store, you may be able to find one in an Asian market.

2. Notice that the bottom of a mangosteen has petals. The number of petals indicates the number of fruit segments inside. This is usually four to eight.

3. Slice around the middle of the mangosteen. Slice halfway between the top and the petals. Slice only through the skin and not into the fruit underneath.

4. Open the mangosteen into two segments. The white edible fruit should be contained in only one segment. It will look like a cluster of garlic cloves.

5. Eat the small segments with a fork. Be careful not to get juice from the purple rind on your clothes because it can stain.

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Make Measuring Cup Markings More Visible

Most metal kitchen measuring cups have their markings embossed into the sides rather than printed on. Since these indentations are the same color as the rest of the cup, they can often be hard to see. Follow these steps to modify your measuring cups and help those lines really stand out.

Instructions

1. Make sure your metal measuring cups are clean and dry. Shake the bottle of fingernail polish well.

2. Paint a broad stripe of fingernail polish carefully over each of the measurement lines on the inside of each cup. Allow the polish to dry completely.

3. Scrape the polish covering the markings themselves by running the tip of a very sharp knife through the grooves a few times. The color will make sure you can see roughly where the lines are, and the contrast between the polish and the scraped-off measuring lines will help you fill your cups to exactly the desired level.

4. Wash all of your painted measuring cups thoroughly before using.

Tags: measuring cups, fingernail polish

What Is Black Olive Tapenade

Tapenade, a Mediterranean olive-based spread, is relatively easy to make and a tasteful, elegant addition to a plate of hors d'oeuvres or appetizers. It also pairs well with a variety of wines.

Tapenade is a Mediterranean olive-based spread.

Main Ingredient

Tapenade is made primarily with pitted black olives. Though many kinds will do, the niçoise, kalamata or gaeta varieties are particularly well suited to tapenade. Canned black olives in brine are not recommended.

Other Ingredients

In addition to olives, most tapenade recipes also include finely minced garlic and capers. Some recipes substitute the capers for less piquant pine nuts. These ingredients are combined with olive oil and processed with the olives into a thick paste.

Anchovies

The distinct flavor of anchovy is common in Mediterranean cuisine, but not always appreciated by every palate. Tapenade recipes variously call for fresh anchovy filets or anchovy paste, but this ingredient can be omitted altogether.

Herbs

Oregano, thyme, parsley and basil are frequently included in tapenade to refine the taste. Salt and black pepper are also added. When used, herbs are mixed into the base ingredients. Lemon juice is also sometimes added for tanginess.

Serving

As a spread, tapenade can be used in a multitude of ways. Common service is on crackers or squares of cheese. Tapenade also makes an elegant topping for crostini (baked bread) with goat or parmesan cheese.

Tags: black olives, Mediterranean olive-based, Mediterranean olive-based spread, olive-based spread, Tapenade Mediterranean, Tapenade Mediterranean olive-based

What Is A Croute

What Is a Croute?

Mastering cooking terms is useful for both the chef and the dining connoisseur. In the French cooking vocabulary, the word "croute" (pronounced KROOT) means crust. This technique provides a meal, dessert or party food when the croute surrounds a variety of fillings to suit the palette of the most dedicated diner. Other meanings of this word have to do with specific preparations of food and food display.

Hollowing Out Round Bread

Using thick-crusted French round bread, cut across the top to make a lid. Scooping out the bread from the center using a large spoon makes this into a bowl croute. Popular in themed eateries, the crust bowl holds soups and stews. For parties the same crust bowl holds dips.

Croute Landaise

Special to French cooking is the croute landaise. Making this dish requires the croute be a fried or toasted slice of bread served with foie gras (goose or duck liver) and topped with landaise cheese sauce. Another popular food incorporating this style of preparation is Eggs Benedict. Placing eggs on top of the croute toast and covering with hollandaise cheese sauce is a favorite in America for brunch.

En Croute

"En croute" is a type of food preparation. Whether fully cooked beef, partially cooked fruit, or vegetables, or a fresh salmon, the filling is wrapped in pastry and then baked to complete the dish.

Fruit, Vegetable, Meat

Croute may surround sweet or meaty fillings. Pot pie is a basic croute covering vegetables and meat plus a thick gravy. Salmon-filled croute is another favorite of food aficionados. Preparing French onion soup requires toasted bread croute laid over the bowl of soup then covered with thick slices of Swiss or Parmesan cheese. Creativity is the mark of the innovative cook, and using the croute to express new ways to fill them is one option for expressing individuality.

Name of the Display Case

A display case that holds numerous shelves filled with varieties of croute offerings is also referred to as a croute.

Some Croute Tips

Cooking with croute means knowing best use the ingredients, cooking times and other tips to assure the dish is perfect. Wrapped croute creations begin with the dough rolled flat. Center precooked or partially cooked ingredients--whether sweet, spicy or meaty--on the flat pastry. Brush egg white on the edges of the pastry and fold it securely over the filling, pressing edges together. Brush butter over the entire pastry to ensure a golden-brown finish when removed from the oven. The usual baking time for any croute filling and to obtain the desired glow of the crust is 30 to 35 minutes in a 375 degree F oven. Since oven temperatures vary, be sure to check the croute after 20 minutes to determine any temperature adjustment.

Tags: bowl holds, cheese sauce, crust bowl, crust bowl holds, French cooking

Preserve Stuffed Olives

Preserving stuffed olives properly can keep them edible for months.

When it comes to stuffing olives, there are endless possibilities -- garlic, vegetables, hot peppers, cheese, anchovies, and much more. Many people all over the world consider the Mediterranean fruit to be a sort of delicacy fit for all kinds of occasions, and this is supported by the fact that many flavors can be created with the different stuffings. When not preserved correctly, stuffed olives of any kind can quickly go bad.

Instructions

Olive Oil

1. Prepare freshly stuffed olives. They should not be extremely squishy or brown, and their fillings should stay easily in place. Throw out any that are spoiled, as there is no sense in preserving them.

2. After cleaning the preserves jar -- a simple rinse with water is good even if the jar is new -- fill it with the stuffed olives. Don't throw any olives in too forcefully or overstuff the jar. This can squash the olives and make the fillings come out. There should be visible spaces between the olives, and they should not be above the rim of the jar.

3. Pour the olive oil over the olives, letting it fill in the spaces. If the oil is too thick for your liking, add a little water to thin it. The majority of the mixture should be the oil, however. Fill the jar to just below the rim.

4. Screw the lid of the jar on tightly, so that it does not come off easily. The more air exposure, the faster your stuffed olives will go bad.

5. Store the jar in a cool, dry place, such as a cupboard. The olives should last for at least two-and-a-half months.

Brine Method

6. Prepare the stuffed olives as described in step 1 of the previous section, and rinse the preserves jar.

7. Gently fill the preserves jar about two-thirds full with the stuffed olives.

8. In a separate jar or in the measuring jar, mix in a solution of water and salt at a rate of no more than a 1/2 cup of salt to every 5 cups of water. It is best if the water is lukewarm or at room temperature.

9. Slowly pour the saltwater brine over the the olives in the preserves jar. Fill the jar to just below the rim, and seal it tightly with the lid.

10. Store the jar in the refrigerator or cupboard. Whatever place you choose to store it in should be cool and dry. The olives should last at least a month, often longer. The stuffed olives are, nevertheless, best eaten within a couple of weeks.

Tags: stuffed olives, stuffed olives, Fill just, Fill just below, just below, last least, olives should

Dry Imitation Crab

Imitation crab is often served alongside shrimp for dipping in seafood sauce.

The sweet, flaky and rich meat of imitation crab is used in a variety of cuisines and dishes, from seafood salad to California rolls. The imitation seafood is a considerably more affordable alternative to crab, and is usually made from Alaska pollock. Processed with a red edge, the mild fish can be dried in a dehydrator to keep in a cool, dry, and dark area for several months, or used as a form of light food when backpacking.

Instructions

1. Place the imitation crab on the cutting board. Arrange them so they are running perpendicular to your body.

2. Cut the crab in to 3/8-inch thick strips, running the knife along the meat fibers.

3. Place the sliced fish strips on the dehydrator's trays, one layer thick. Make sure none of the pieces touch to ensure even drying.

4. Turn the dehydrator to low heat, or 145 degrees F. Dry the fish for eight to 12 hours.

5. Turn off the dehydrator and allow the fish to cool completely, which will take about one hour. Remove the sticks from the dehydrator and place them in a sealable plastic bag.

Tags: imitation crab, Turn dehydrator

Difference Between Tangerines & Tangelos

The Minneola Tangelo has a unique bell shape.

The tangelo is a hybrid citrus fruit --- the product of crossing tangerine with grapefruit or pummelo. The tangelo inherited some characteristics from its parent, the tangerine, but it is so distinctly different from it and other citrus fruits, tangelo is in a botanical class of its own. Both fruits have the characteristic rich orange skin color, segmented inner fruit, and are favored for eating fresh. They differ significantly in physical characteristics, such as size, shape, juiciness and skin thickness. Nutritionally, tangerines and tangelos are similar, but tangerines provide more dietary fiber.

Characteristics

Tangerines and tangelos are similarly colored a rich, reddish-orange. The skin of the tangerine is thick, loose, and more pebbly than the tangelo, whose skin is thin, adheres more to the inner fruit, and has only a slightly pebbled texture. Tangerines are about half the size of tangelos, although some tangelo varieties can be near the size of grapefruit. A medium tangerine weighs about 3 oz. while a medium tangelo weighs 7 oz., producing a 1/2-cup and 1-cup serving, respectively. Minneola is the oldest and best known variety of tangelo. Also known as "Honeybells," Minneolas can be identified by the knob-like formation at the stem end, which gives them a bell shape. Tangerines are round-to-oval in shape and the most common variety is Dancy. Tangerines generally have one seed per segment while tangelos are relatively seedless.

Flavor

Any discussion or comparison of flavors between the tangerine and tangelo is probably flawed. Individual tastes vary and for every person who swears that the tangerine has the better flavor, another person will say that the tangelo is superior. Flavor is commonly described as sweet-tart for both fruits with some sources suggesting that the tangelo is slightly more tart than the tangerine. Both are considered sub-acid and less likely to result in a sore mouth when eaten in quantity.

Consumption

Tangerines ripen earlier than tangelos. Tangerines are available November till January and tangelos come to market December through February. Both are popular choices as a gift fruit for the Thanksgiving and Christmas holidays. Tangerines tend to be preferred over tangelos as a snack fruit for children because of their smaller size and loose skin that children can easily peel. The smaller tangerine segments separate cleanly into kid-size bites, which results in less mess than eating tangelos. Larger, juicier tangelos, with their complex sweet-tart flavor, are favored by adults for juicing and eating out-of-hand.

Nutrition

Ounce for ounce, there is little nutritional difference between tangerines and tangelos, with one exception. Tangelos contain less flesh and more juice than their parent, the tangerine. Thus, tangerines possess almost twice the amount of dietary fiber found in the tangelo. One medium tangelo or two medium tangerines supply 100 percent of the recommended daily allowance of Vitamin C.

Tags: bell shape, dietary fiber, inner fruit, medium tangelo, parent tangerine, tangelo medium, tangelos with

Cooking A Roast In The Slow Cooker

Lock in the Flavor

When cooking a roast in the slow cooker, it is important to seal in the flavor and juices of the roast otherwise all the flavor will be in the liquid reserve. To lock in the flavor, heat a skillet over medium-high heat on the stove and add 1 to 2 tbsp. of vegetable oil. After the skillet and oil are hot, place the well-rinsed and patted dry roast into the skillet and sear, about 1 minute on all sides. Pan-searing the roast prior to placing in the slow cooker also helps keep the meat tender while it cooks.

High or Low?

A roast that is 4 to 6 pounds can be cooked on high for 3 to 4 hours, or on slow for 8 or 9 hours. Allow at least 45 minutes for each pound of meat when cooking on high. Slow cooking typically takes 1 1/2 hours to 2 hours per pound of meat. While cooking with high heat yields a delicious roast, use high heat only when enough liquid is added to cover the roast, otherwise it will result in a roast that is moist on the bottom and dry on top. If time permits, slow cooking is recommended.

Liquid and Seasonings

Many combinations can be added to retain moisture. Water or beef broth will create a simple, flavorful roast and is recommended if the roast is to be used for stew, barbecue or as the main ingredient in another recipe. Canned soup such as golden mushroom, or mushroom, with equal portions of water will create a savory reserve. Salt, pepper and choice seasonings of garlic salt or onion salt can be sprinkled on top of the roast after liquid has been added. Season to taste.

Add Vegetables

Diced carrots, onions, celery, mushrooms and potatoes are great additions to any roast cooked in the slow cooker. If a roast is being cooked on high, add vegetables the last hour or two of cooking. A roast cooked on low heat should have vegetables added during the last 3 hours of cooking. When adding the vegetables to the slow cooker, add the ones that require more cooking first. This is usually potatoes, carrots, then celery. Onions and mushrooms can be added to the slow cooker last. A cup of water or beef broth may be necessary, depending on how many vegetables are added and the amount of existing broth in the slow cooker.

Tags: slow cooker, slow cooker, beef broth, cooked high, high heat

Honey Roast Chestnuts

Honey-roasted chestnuts are a popular winter snack.

Roasted chestnuts conjure images of winter holidays, warm fires and, in some places, street vendors. Roasting is one of the most popular -- and least intensive -- ways to prepare these large, thick-shelled nuts. Red pepper, cinnamon and paprika are common ingredients used in preparing spiced chestnuts. However, one of the more sweet and popular alternatives is honey-roasted chestnuts.

Instructions

1. Preheat the oven to 425 degrees.

2. Score the flat side of 25 fresh chestnuts with a large X.

3. Place the chestnuts in a rimmed, oven-safe baking dish. Facing the scored side upward is preferred.

4. Roast the chestnuts for approximately 10 to 20 minutes or until the shells have split open and blackened.

5. Remove the pan from the oven with care. Peel off the blackened shells.

6. Combine the honey, brown sugar and salt in a bowl.

7. Add in cooled chestnuts and coat them in the mixture.

8. Return the chestnuts to the baking dish and oven. Bake until warmed, from three to five minutes.

9. Remove and let stand for a couple of minutes, until the honey mixture congeals a bit. Eat warm.

Tags: baking dish, minutes until

Cook Raw Crab Meat

There are a variety of ways to cook raw crab meat.

Crab meat can be used to make a variety of dishes. After purchasing raw crab meat, refrigerate it immediately. Keep the crab meat refrigerated until ready to use. The crab meat should be cooked within 24 hours of being purchased. This will ensure that no matter what recipe the meat is used in, the crab meat will be fresh. If the crab meat is not used immediately it can spoil and ruin any dish it is used in.

Instructions

Crab Bisque

1. Add the butter to the pot and saute the onions until they are translucent.

2. Stir in flour. Stir for one minute.

3. Pour in broth and half and half. Stir until all the ingredients are mix together. Stir for at least five minutes.

4. Add crumbled crab meat to the pot. Cook until the meat is heated through. Add salt to taste.

5. Serve in bowls and sprinkle parsley on top as garnish.

Crab Cakes

6. Add the crab meat, crackers, green onions, bell peppers, mayonnaise, eggs, Worcestershire sauce, dry mustard, lemon juice, garlic powder, salt, and a dash of cayenne pepper to a large bowl.

7. Mix the ingredients until well blended.

8. Form the mixture into patties. The patties can be as small or large as you want, but try to keep them the same size. This will ensure they are cooked thoroughly.

9. Place the patties on a platter and dust both sides with flour.

10. Fill the pot with the peanut oil. Set the heat to medium high. Once the oil is warm when you place your hands over it, the oil is ready. The crab cakes should sizzle when placed in the oil.

11. Cook the crab cakes for 4 to 5 minutes on each side. The crab cakes should be golden brown on the outside.

12. Place a few sheets of paper towels on a plate. Remove the cooked crab cakes from the oil and place on the paper towels to drain.

Crab and Shrimp Bake

13. Grease the casserole dish. Be sure to the the sides as well as the bottom of the dish.

14. Add the crab meat, shrimp, celery, green onions, mayonnaise, Worcestshire sauce, hot sauce, and lemon juice to a large bowl. Mix well.

15. Add the mixture into the casserole dish. Cover with bread crumbs.

16. Bake for 25 to 30 minutes at 350 degrees Fahrenheit.

17.Allow to cool before serving.

Tags: crab meat, crab cakes, meat used, cakes should, casserole dish

Cook Ginataang Tilapia

This sweet and spicy recipe for tilapia comes from the Philippines. In fact, the term ginataang refers to any Filipino dish that is made using coconut milk or coconut cream. Ginataang tilapia cooks in less than a half hour after all of the preparations are done. Serve it with rice to make a delicious supper that serves four people.

Instructions

1. Measure all of the ingredients and store them temporarily in individual bowls or measuring cups so that when you need them they will be immediately available. Mince the three cloves of garlic and the slice of fresh ginger root. Chop the small onion into 1/4-inch pieces. Leave the banana peppers whole. Shred the bok choy.

2. Heat 1/4 cup of oil in the bottom of a saucepan or wok. Dump in the garlic, ginger and onions. Stir fry them quickly in the hot oil before adding the shrimp paste and the fish sauce. Stir until it is thoroughly mixed with the oil and the vegetables. Add 3 cups of coconut milk and stir for about 5 minutes.

3. Turn down the heat so that the sauce simmers. Add both of the whole banana peppers. Allow to simmer for 5 minutes. Stir the sauce before placing the tilapia into the simmering pot. Allow the fish to simmer for 10 minutes in the sauce. Then, add the shredded bok choy and leave it to simmer for just a minute. It will wilt and get hot.

4. Serve the tilapia on a large platter over a bed of steamed rice. Use the cooked banana peppers as a garnish.

Tags: banana peppers, coconut milk, simmer minutes

What Spices & Herbs Are Common In Irish Cooking

Irish recipes call for spices and herbs that have been put to use for generations of cooks in Ireland. In many cases, an individual herb or spice may be the entr e's only seasoning with fats, onions and leeks as complimentary items. These ingredients also take the place of additional sauces, such as gravy.

Salt and Pepper

The most important spices in Irish cooking are salt and pepper. Most recipes feature both spices and usually it is to taste with no specific amounts. In addition to recipes, salt is used to age as well as cure meats such as lamb or pork. Its use also extends to the baking of breads, including Irish Soda Bread.

Caraway Seeds

Caraway seeds are a part of many cake, bread, soup and cabbage recipes. These seeds have a strong smell with the combination of sweet and tangy flavors. The caraway seed cake is an adaptation of a popular Irish cake, Madiera.

Rosemary and Sage

Irish stew contains sage along with rosemary. Sage has a strong smell with a bitter taste that lends itself for use in many Irish vegetable dishes, stews and soups. The spice complements soup recipes that include thyme. Rosemary also features a strong odor. Its taste is similar to mint but more bitter. Using fresh instead of dry versions of the spices requires more than a recipe states. For example, 1 tsp.of dry rosemary will convert to 1 tbsp. of fresh rosemary.

Thyme, Parsley and Bay Leaves

Thyme, parsley and bay leaves combine to create a bouquet garni. Bay leaves have a somewhat minty smell and warm flavor that works will in Irish stews as well as white sauces or cream sauces. A warm flavor also comes in parsley. The spice has a slightly fresh smell. Thyme features a slightly clover taste. An Irish recipe that includes the three spices is Provencale bean stew. The bouquet garni comes out of the stew shortly before it's finished. Another recipe that uses thyme, parsley and bay leaves is Irish lamb stew.

Tags: bouquet garni, parsley leaves, recipe that, smell with, strong smell, strong smell with, warm flavor

Dry Chili Seeds

You can dry chili seeds to eat or plant later.

To ensure the best sprouting and growing results, you should dry your chili seeds until they contain 8 percent moisture or less. Chili flakes also have culinary uses; you can add dried ones to crushed dried peppers and then sprinkle the combination over pizza, pasta or anything else you want to make spicier. You can dry the seeds through the same process for either use. The relatively simple process takes only a few minutes of work and, at most, one to two weeks of drying time.

Instructions

1. Slice your chili pepper open on a cutting board and scrape out the seeds either with the knife or by hand.

2. Place the seeds onto a clean dish towel. Fold the towel over the seeds and rub them for several minutes. This will remove extra moisture and any wet pieces of pepper or membrane that are attached to the seeds.

3. Place a paper towel on a plate and spread the seeds over the paper towel as evenly as possible. Place the plate in a warm, dry place that does not receive direct sunlight.

4. Stir the seeds every day to ensure that all sides dry evenly and that the seeds do not stick together. After several days, pick up a seed every day and try to bend it. If it bends or dents easily, it is not yet dry.

5. Pour the seeds into an airtight container when they are dry. Store the container in a cool, dry place that does not receive direct sunlight.

Tags: chili seeds, direct sunlight, does receive, does receive direct, paper towel, place that, place that does

Different Types Of White Wine

White wines pair well with fish and poultry.

Lovers of white wine can easily find a favorite to suit their tastes. Created from white grapes, white wines range from very dry to quite sweet and have a wide variety of notes and flavors. White wines are made from vineyards in several countries throughout the world. Factors, such as climate and ripening times, affect the grapes and help differentiate types of white wine.

Chardonnay

Chardonnay is arguably one of the world's best loved white wines due in large part to its versatility. Chardonnay varies depending on where in the world its grapes are grown. It is produced in several places and is commonly associated with the Burgundy region of France where it is the primary white wine. Chardonnay is also produced in California, Oregon, Australia and South Africa. It has a velvety texture and complex layering of flavors that often contain tastes of citrus fruits, nuts or vanilla.

Pinot Grigio

Pinot Grigio is so named for the region of Italy from which it hails. In America, it is sometimes referred to as Pinot Gris. In America it is grown in California and the Northwestern states, while in Europe it's grown in Germany and the Alsace region of France. It is a crisp, light white wine that tends to be more acidic tasting in Europe and more full-bodied in the U.S. It has a fruity, slightly spicy and overall dry taste.

Sauvignon Blanc and Chenin Blanc

Sauvignon Blanc is also called Fume Blanc and comes from the Bordeaux region of France. It is also grown in France's Loire Valley as well as in New Zealand and California. It is a dry wine with smoky notes and a flavor sometimes compared to freshly-mown grass or hay. Chenin Blanc is another white wine that hails from the Loire Valley in France. It is also grown in California where it is commonly used in less expensive table wines. Chenin Blanc is high in acidity and has a light, somewhat fruity taste.

Riesling and Gewurztraminer

Riesling is Germany's best known white wine variety. It is grown in the Rhine region of Germany, in France and in areas of the Eastern portion of the U.S., such as New York's Finger Lake district. Riesling has a nice balance of sweetness and acidity. Gewurztraminer is another white wine grown in Germany and France's Alsace region. Its name means "spicy" in German. It is a bold, aromatic wine that smells of spices like nutmeg and clove, and tastes quite crisp.

Semillon and Viognier

Semillon is a white wine that comes from the Bordeaux region in France. On its own, Semillon can be quite rich, sometimes too rich, so it is most often combined with Sauvignon Blanc to cut its rich flavor reminiscent of figs. Viognier is another French wine and comes from the Rhone region of France. It is also sometimes too sweet or fruity on its own and is blended with other wines, such as the red wine Syrah to create Cote Rotie.

Tags: region France, white wine, wine that, Chenin Blanc, comes from, France also, Sauvignon Blanc

Receive Free Samples

Free samples are like presents in the mail.

Free samples are a wonderful way to try new products. Additionally, free samples make for easy travel-size options of your favorite products. Often, when companies mail free samples, they include coupons for the cost of a full-size item at the store.

Instructions

1. Sign up with free sample websites, such as StartSampling.com and Shop4Freebies.com. These sites notify you when free samples are available. Simply click on the provided link and provide the supplier with your address to receive your free sample in the mail.

2. Peruse your favorite manufacturers' websites. Many have a "special offers" tab that allows you to register for free samples or coupons to be mailed to your house. If not, simply click on the "contact us" link and request a free sample. Include your home address in your email to the company.

3. Ask your favorite grocery stores what days they offer free samples. Often, stores have free samples for tasting on busy shopping days, such as Saturdays. This allows you to try a new product before you buy it.

Tags: free sample, free samples, your favorite, free samples

How Are Traditional Fondue Pots Heated

A votive candle helps keep a delicate chocolate sauce warm without burning.

Although many new fondue pots use electricity as their heat source, traditional fondue pots were heated with a small open flame. The flame, provided by a flammable fuel or candle, must be monitored and adjusted so that the fondue pot's contents are kept at a consistent temperature. Your fondue pot's burner unit setup may indicate which heat source you should use or you may be able to use a variety of heat sources with your fondue pot.

Denatured Alcohol Burner

Some traditional fondue pots are heated with denatured alcohol burners. These enclosed fuel canisters provide a clean-burning flame to heat the fondue. Most burners hold about 3 oz. of denatured alcohol, which should burn for 90 minutes. You cannot add more denatured alcohol to a hot burner, so fill an extra burner and keep it nearby if you'll need to heat the fondue for more than 90 minutes.

Gel Packets

Many traditional fondue pots can be heated with a flammable gel. You can insert a prefilled packet of flammable gel into the fondue pot burner or purchase a larger bottle of flammable gel and pour it into the burner dish. Many consider flammable gels safer than flammable liquids, since they won't spread as far if spilled, making it easier to contain an accidental fire.

Candles

Many antique fondue pots are heated with tea lights or small votive candles. Candle flames don't emit as much heat as flames from other fuels, so fondue pots heated with candles are usually only used to keep sauces or clarified butter warm. The low temperatures also ensure that delicate foods, such as melted chocolate, aren't scorched by high heat. Make sure that the tea lights or votive candles you purchase for your fondue pot aren't scented; otherwise, you risk overpowering the scents and altering the perceived flavors of the foods that you are serving.

Butane

Butane burners provide fondue pots with steady, even heat that is easily adjustable, so it can be used to heat foods that require low heat, such as chocolate, and high heat, such as oils and broths. Butane canisters are self-enclosed and are easy to attach to the butane burners, so you don't have to worry about refilling empty containers. Butane can heat a fondue pot anywhere from one hour to nine hours, depending on the temperature and the size of the burner unit.

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