Make Bricks

Making bricks from mud and straw is a fun project for children or adults, and can be a great way to add a personal decorative touch to your new patio, wall or garden decor. During the drying process, you can add colorful glass beads, draw pictures or designs in the moist brick or place children's hand prints in the mold as lifelong memory.

Instructions

1. Begin by collecting the perfect dirt for brick-making. You will need to dig down at least one foot, collecting deeper, lighter colored dirt and not the top soil. Sift the rocks and twigs from the dirt and place it in a wheelbarrow. You can use a household strainer to sift the dirt, if desired.

2. Add grass or straw to the dirt. As a general rule you should add one part grass or straw to six parts dirt. The grass or straw should be cut short, no longer than 3 inches in length.

3. Stir in water slowly, mixing well. Add only enough water so that the dirt is thick, not runny, about the consistency of biscuit dough. It is important to mix thoroughly, preventing the dirt from clumping up and forming brittle, dry patches in your finished brick.

4. Shovel the mud into your chosen mold. Molds can be made from many things such as old milk cartons, ice cream containers, pie pans or you can make your own mold from scraps of wood.

5. Place the molds, full of mud, in the sun to dry. When partially dry you can add decorative touches, such as hand or foot prints, glass beads or shards or anything you can imagine. Once the bricks are dry enough, remove them gently from the mold and place them in a dry, shaded area to complete drying. Placing them in the shade for the final drying will help prevent cracking.

Tags: grass straw, glass beads

List Of Brazilian Foods

Brazilian cuisine comprises of a variety of flavors depending on the region of Brazil from which the dish hails. A plethora of herbs, spices, grains and fruits and vegetables mingle together in a fusion of different traditional favorites. Traditional Brazilian food is influenced by other cultures as well, such as American, Polynesian, Spanish, Italian and even Asian.

Barreado

Barreado is prepared in ceramic pots.

A traditional dish in the state of Parana, barreado is comprised of pulled beef that has been slowly simmered in a ceramic or porcelain pan. Making barreado at home requires patience, because the slow simmering is what gives the meat its texture. Seasonings in barreado include cumin, oregano and chiero verde, which is a green peppery essence. Vegetables such as onions, celery and tomatoes are added to the simmering beef. It's served with hominy or rice and a fresh fry bread tortilla.

Polenta

Polenta accents many Brazilian or South American fusion dish.

Essentially boiled cornmeal, polenta is a common accompaniment to a variety of Brazilian dishes, whether it be breakfast, lunch or dinner. It can be prepared as a mush, much like cream farina, or it can be boiled and then fried into cornmeal cakes. Traditionally, polenta is eaten in Brazil with anchovies or herring, seasoned with much pepper. It is a warm, filling addition to a budget-friendly meal.

Moqueca

A variation of Brazilian moqueca

A traditional stew, moqueca includes a variety of Brazilian flavors. Fish, garlic, cilantro, boiled eggs and a melting pot of other ingredients mingle together in this Brazilian classic, creating a filling and delicious one-pot meal.

Pastels

Pastels are the Brazilian version of a fritter.

A versatile Brazilian food, pastels can be either sweet or savory in flavor. Pastels can contain meats, cheeses, onions, cilantro, fish, tomatoes and a variety of other common South American seasonings. Sometimes, they contain sweet ingredients such as cream cheese and Brazilian fruit compotes. Sweet fillings include papaya, guava banana and chocolate.

Tags: Brazilian food, mingle together, South American, variety Brazilian

Choose A Fine Caviar

After harvesting, caviar, or sturgeon roe, is graded by size and color (just like pearls). Caviar typically comes from one of three species of sturgeon: beluga, the largest of the fish; osetra, the second largest sturgeon; or sevruga. These types of caviar all come from the Caspian Sea area.

Instructions

1. Select caviar that has been processed "malassol," or "little salt."

2. Taste all three kinds of caviar to determine what you like. Beluga caviar is light or dark gray with largish roe. Osetra is golden or dark brown, also with large eggs. Osetra eggs are occasionally light gold. Sevruga roe are small and dark gray.

3. Understand that caviar is graded according to the size and color of the egg. Some people swear by lighter caviar with larger eggs, but others say the grading doesn't necessarily make a difference.

4. Avoid using silver or stainless steel spoons when eating caviar - they give the eggs a tinny taste. Traditionally, horn, bone, mother-of-pearl or even gold spoons are used, but you can use glass or wood.

5. Ask when the caviar was harvested when making your purchase. You want the freshest caviar you can get.

Tags: dark gray, size color

Bum Free Food Out Of Restaurants And Food Chains

Learn get free food from your favorite restaurant or food chain over and over again.

Instructions

1. In this article, you're going to learn get free food from your favorite restaurant and food chain franchises.

2. The first thing you'll want to do is go to your favorite restaurant's website, and join their mailing list. After that, they'll start sending you various coupons and free vouchers for signing up because believe it or not, as a consumer, your information is worth money. They use your info for market research. They also sell your email to mailing list companies. Even when they say they don't ,they do. They always do. Want proof ? Look at your inbox spam. It personally doesn't bother me, especially if I can get free food from it.

3. Next, when they send you the free coupons and vouchers, just print them out and go redeem them before they expire because they will often have expiration dates.

4. Finally, just repeat the process of step 1 and 2 with all your favorite restaurants, and before you know it, you'll be able to get free food every other day, if not everyday. It's an awesome little trick, and I think everyone should take advantage of it, since they already make millions off of us.

Tags: free food, your favorite, favorite restaurant, food from, free food from

Make Seaweed Salad

A wakame seaweed salad is a wonderful accompaniment to many Asian dishes.

Love healthy salads? Well the scrumptious seaweed salad is a a great find. It's also a fitting side to seafood dishes and sushi. Wakame seaweed, the main ingredient, is a good source of calcium, iron and vitamins A, C, E and K. It is also high in photonutrients, is vegetarian and low in calories.

You will fall in love with the sweet and spicy flavor of this seaweed salad.

Instructions

Looking for Healthy Salads? Make Your Own Seaweed Salad

1. Soak the wakame seaweed in a bowl of warm water for five to seven minutes. Drain water and pat seaweed sheets dry with paper towels. If needed, cut wakame into thin noodle-like strips. Put seaweed in refrigerator.

2. Combine vinegar, soy sauce and sugar In a bowl. Whisk together until sugar is dissolved.

3. Slowly add the sesame oil and whisk dressing together to make a healthy salad dressing.

4. Add seaweed and toss with dressing. Add the sesame seeds and chili flakes to taste. Serve seaweed salad immediately.

Tags: seaweed salad, wakame seaweed

Grind Deer Burger

Deer season in the winter offers an opportunity for filling the freezer with lean and nutritious venison. Tenderloins and rib cuts are favored for their tenderness, while less-tender portions are cut into stew pieces for long, slow cooking. Ground deer offers meat that can be used in burgers or in any dish suitable for ground beef, such as casseroles or chili. Grind your venison promptly and freeze any portions that cannot be eaten in a day or two.

Instructions

1. Assemble your manual grinder, or set up your electric grinder or grinder accessory on your heavy-duty stand mixer. Consult your appliances manual for set-up details specific to your model.

2. Cut the deer meat into roughly 1-inch chunks.

3. Place a bowl under the extruder to catch the meat as it grinds.

4. Put a few cubes of meat into the hopper, the intake space at the top of the grinder. Crank by hand or turn on the power switch.

5. Feed the remaining meat cubes until all the meat is ground.

Tags: meat into

Make Nopales

Nopales (also called nopalitos) are the pads from prickly pear cactus. They are peeled then cooked and eaten as a vegetable. You have to handle them carefully during the preparation because they might still have needles in them. Once you have cleaned and trimmed your nopales, cook them as directed below. Grilling is the best cooking option since you will be less likely to overcook the nopales, which makes them slimy, but directions for boiling these are included below. Once cooked you can use these in your favorite nopales recipes (see Resources).

Instructions

1. Put the gloves on before handling the nopales.

2. Peel or cut off the needles and "eyes" off the pads. The eyes are tiny nodules that resemble the eyes on potatoes.

3. Brush the whole nopales on both sides with oil and place on a hot grill.

4. Cook on the grill, turning every few minutes until they are browned on both sides and tender. If you do not want to cook them on the grill, continue to the next step to boil them.

5. Slice nopales and put them into a pot of boiling water with salt for 15 to 20 minutes or until tender.

6. Drain the nopales and rinse in cold water before using in a nopales recipe (see Resources).

Tags: both sides, cook them, minutes until

Make Persimmon Bar Cookies

The perfect combination of sugar and spice - great for a fireside dessert. Makes 2 dozen cookies.

Instructions

1. Preheat an oven to 350 degrees F.

2. Butter and flour a 10-inch-by-15-inch jelly-roll pan.

3. Peel 2 persimmons with a small, sharp knife, and remove and discard any seeds. You need 1 c. pulp. Peel and seed the third persimmon if necessary to achieve the required amount.

4. Place the pulp in a bowl, and add 1 1/2 tsp. lemon juice and baking soda. Set aside.

5. Beat the egg lightly in a small bowl using a wire whisk. Add the oil and dates, and stir to mix well.

6. In another small bowl, combine the flour, salt, cinnamon, nutmeg and cloves. Dividing the flour mixture into 3 batches, whisk it into the egg, alternating with the pulp. Begin and end with the flour.

7. Stir in the nuts, and then pour the entire mixture into the pan.

8. Bake about 25 minutes or until a knife inserted in the center comes out clean. Let cool for 5 minutes.

9. While the batter is cooking, make the icing: Combine the confectioner's sugar and 2 tbsp. lemon juice, and stir until smooth.

10. Spread the baked cookies with the icing, and then let cool for 1 hour. Cut into rectangles, 3 inches by 1 1/2 inches.

Tags: lemon juice, mixture into, small bowl

Nutritional Value Of Dried Cranberries

Dried cranberries often are considered a healthy snack. That can be the case if they aren't sweetened during the drying process. Many types of dried cranberries are sweetened, so you'll want to read the packaging data before considering whether to include cranberries in your diet.

Serving

The U.S. Department of Agriculture defines one serving of dried cranberries as a one-third of a cup, or 40 grams. The guide refers to dried sweetened cranberries.

Calories

One serving of dried cranberries has 123 calories. The calories in dried sweetened cranberries come from the carbohydrates in the dried fruit.

Fat

Dried cranberries are a low-fat food. One serving has 1 gram of fat, so you might consider them for a snack on your low-fat diet.

Sugars

Dried cranberries already contain natural sugars. Even more are added during the drying process for the sweetened variety. One serving has 26 grams of sugar.

Dietary Fiber

Dried cranberries are a good source of dietary fiber. One serving has 2 grams of dietary fiber. This is 9 percent of your daily recommended amount.

Tags: dried cranberries, dietary fiber, Dried cranberries, Dried cranberries, dried sweetened

Make The Spicy Mango Sauce

A delicious mango sauce can be made quickly and spiced to your liking.

A proper mango sauce can help to sweeten up chicken, lamb, salads or shellfish. One way to quickly spice up your mango sauce would be to simply add crushed red pepper to any recipe you might have. Creating a mango sauce that retains the sweetness of the mango but also has the flavor of pepper -- and of course, the heat -- involves adding a habanero pepper and a little more simmering.

Instructions

Heat Your Elements

1. Heat a 2-qt. stove pot with medium-high heat until hot. Add 1 tbsp. olive oil.

2. Drop in your onion and stir it around, cooking it until slightly browned. Add the habanero, being careful to not inhale the fumes, as habaneros are incredibly spicy. Stir to prevent burning.

3. Add the garlic and mix with the onion and habanero. Drop in 1/4 stick of butter and stir until melted. Toss in pinches of salt and pepper.

4. Pour in the white wine and let the mixture simmer until it comes to a boil. Reduce heat to medium and add the mango. Stir to prevent burning.

Heat Your Mangoes and Face

5. Pour the heavy whipping cream in and then while stirring, drizzle in the oregano.

6. Let simmer until the sauce thickens to the point of your liking. Remove your sauce from the heat and stir in the fresh chopped cilantro.

7. Pour your spicy mango sauce immediately over lamb, chicken or shrimp tails. Refrigerate it until cool to use as a dip or salad dressing.

Quick Fix: 1-2 Servings

8. Heat a saute pan with medium high heat. Add 1 tbsp. olive oil and 1 tbsp. minced white onion. Saute the onion until slightly browned.

9. Add 3/4 of a minced habanero and 1 tap garlic. Saute them along with the onions until the garlic is slightly browned -- 20 to 30 seconds. Add 1/4 stick of butter and stir it into the mixture until melted. Pour in 1/2 cup white wine and stir until the sauce comes to a boil. Add 1 tsp. salt, pepper and dried oregano.

10. Mix the fruit from 1 to 2 mangoes into the sauce and stir. Reduce heat to medium and add 3/4 cup heavy cream and simmer until the sauce is thick. Just before removing the sauce from heat, stir in 1/2 tsp. fresh chopped cilantro.

Tags: mango sauce, simmer until, slightly browned, until sauce, butter stir

Freeze Fresh Basil Or Pesto

You can freeze basil plain or in the form of pesto.

Fresh basil offers a vibrant flavor that can enhance dishes ranging from pasta sauce to pizza. Pesto, a blend generally containing finely chopped basil leaves, olive oil, nuts, garlic, salt and cheese, also works with a wide variety of dishes; you can, for example, toss spaghetti with this rich green sauce, add it to mashed potatoes or simply spread it on a piece of bread for a quick snack. Despite their rather different consistencies, you can freeze basil leaves and pesto in almost exactly the same way.

Instructions

1. Prepare the basil or pesto you wish to freeze. Chop any fresh basil you wish to freeze into very fine pieces, then place it with a bowl. Add just enough oil or water to make a thick paste. Stir constantly as you add the liquid to help avoid adding too much. Make the pesto as normal, but leave out any cheese in the recipe. Cheese does not freeze well, so you should leave it out for now and add it after thawing the pesto just before you wish to serve it.

2. Spoon the pesto or your fresh basil paste into an ice cube tray. Fill each hole, but try not to spill too much onto the sections around the holes. If you are freezing both pesto and chopped basil, keep track of which hole contains which. Ideally, use a separate ice cube tray for each so you do not confuse the two.

3. Place the ice cube tray or trays into your freezer. Leave them here until the pesto or basil paste has frozen solidly enough to handle easily.

4. Remove the frozen basil or pesto cubes from the ice cube tray and place them into freezer-safe bags. If you froze both basil paste and pesto cubes, put them into separate bags so you that know which is which when you are ready to use them. Place the bags into the freezer and use within six months.

Tags: cube tray, basil paste, basil leaves, chopped basil, freeze basil, pesto cubes, them into

Freeze Watermelon Rind

As with freezing any fruit, watermelon rinds need protected from freezer burn.

Rather than toss out the leftover watermelon rind, freeze it for later use. Various recipes, like pickled watermelon rind, use the often-ignored part of the fruit. The amount of time it takes the watermelon to freeze depends on the temperature of the freezer itself and the size of the rind. Thicker rinds take longer to freeze than thinner ones. It doesn't matter what shape the rinds are in when you freeze them. For example, you can cut them into strips to freeze so they are ready for a particular recipe.

Instructions

1. Spread out a piece of plastic wrap large enough to wrap around the rind twice on a flat surface. The plastic wrap helps protect against freezer burn and prevents the juice from the rind from leaking during freezing.

2. Place the watermelon rind in the middle of the plastic wrap. Wrap the material around the rind without pulling the plastic tightly. Do not leave any holes.

3. Lay a large piece of freezer paper on the flat surface. Place the plastic-wrapped watermelon rind in the middle of the freezer paper. Fold the paper around the rind. You shouldn't see any plastic wrap. Tape the paper into place.

4. Write the date on the masking tape you used to close the freezer paper.

5. Place the watermelon in the freezer.

Tags: plastic wrap, around rind, freezer paper, flat surface, freezer burn, Place watermelon

Freeze Dipped Strawberries

Chocolate-dipped strawberries

For many, chocolate-covered strawberries is an irresistible indulgence, especially with someone special. Typically, the strawberries are dipped about halfway in chocolate, then placed in the refrigerator to harden slightly. However, if you don't want to eat all the strawberries right away or you like the chocolate to be very hard, you can freeze them. Because strawberries do not freeze well, you need to dip the entire berry in chocolate to help protect it from the freezer air. You can dip them whole or slice up the strawberries before dipping.

Instructions

1. Place strawberries that have been freshly dipped in chocolate on a baking sheet lined with wax paper. The strawberries must be entirely covered in chocolate.

2. Place the baking sheet of strawberries in the freezer until the chocolate is fully set.

3. Remove from the freezer and place the chocolate-dipped strawberries in a freezer-safe plastic container, separating layers of strawberries with wax paper.

Tags: baking sheet, from freezer, with paper

Ideas For A Diner Menu

Serve up a plate of nostalgia with a classic diner menu.

Nothing cures a hankering for home cooking quite like a plate full of diner food. Tailor your diner menu to include local or regional favorites alongside a selection of American staples like burgers, fries, shakes and pies; the trick is not to get too carried away when conceptualizing your menu. Edit your final list of items to ensure focused, well-executed dishes across the board.

Breakfast

Diners frequently serve breakfast items all day, which is part of their overall charm and appeal. For the breakfast-section main dishes, offer options like cheesy omelets and fluffy French toast, Belgian waffles or pancakes. These platters should come accompanied with a choice of items like sausage links, bacon, fresh fruit, toast or home fries. Other options include a selection of breakfast sandwiches, as well as eggs cooked a variety of ways. For lighter fare, include items like fresh grapefruit, hot or cold cereal, and a selection of bagels and cream cheese or small breakfast pastries.

Sandwiches

Sandwiches are critical to any successful diner menu. Offer a classic hamburger, and then allow customers to customize a plain burger with a variety of toppings. Provide standard options like bacon, mushrooms and American cheese, as well as less common burger toppings including avocado, blue cheese or salsa. Other sandwich selections could include American favorites like pulled-pork barbecue, Philly cheese steaks, Reubens and Monte Cristos. For your vegetarian customers, provide meatless sandwich options like grilled cheese or veggie burgers. Serve each sandwich with a side of chips or fries, and allow customers to substitute other items at an additional cost.

Dinner

One of the main reasons people frequent diners is for the nostalgic comfort food. Create a satisfying home-cooked meal with classics like hearty meatloaf, spaghetti or country-fried steak. Create a list of side dishes to accompany the main items on your dinner menu. To account for vegetarian customers, offer a few meatless selections like a vegetarian lasagna. Some sides to consider serving include fried staples like French fries, onion rings and hush puppies, as well as other nostalgic foods like macaroni and cheese or mashed potatoes. For the health-conscious, include lighter fare like a garden or fruit salad, steamed vegetables or a baked potato.

Desserts

Encourage your customers to save room for dessert and end the meal on a sweet note with a list of tempting sweet treats. Think homemade pies, cakes and ice cream sundaes to drive home the nostalgia factor. For freshness, try to give each item you bake a shelf-life of one day only. Offer daily specials, with a few permanent signature treats. Choose classic American baked goods like apple pie, chocolate cake and gooey brownies. Serve these alongside scoops of vanilla or chocolate ice cream. To wash down the homemade desserts, offer nostalgic beverages like egg creams, root beer floats, malts and shakes.

Tags: diner menu, options like, allow customers, items like, lighter fare

Ant Craft For Preschool

Look for plastic ants at toy and craft stores.

Although most adults consider ants pests, preschoolers find them fascinating. Ants can lift up to 20 times their body weight and live together in highly organized colonies. They benefit the environment by eating dead organic matter. Spend a few days studying these social insects with your preschoolers. Use games, crafts and books to enhance learning.

Three-Dimensional Ant Crafts

Cut an egg carton into lengths with three segments to resemble an ant's body. Paint the egg cartons red or brown. Add pipe cleaners for legs and black dots for eyes.

Use play dough or clay to make three small balls. Join the balls with toothpicks to make the body of an ant, and add pipe cleaners or small sticks for the legs.

Painting Projects

Dip the children's thumbs in brown ink and make thumbprints on white construction paper. Add legs and eyes with a black marker. Add the ants to a diorama made from green paper to represent grass for a cute bulletin board or mural.

Cut circles out of brown construction paper. Glue three circles together to represent an ant's body. Paint the circles or glue coffee grounds on them to add interest.

Ant Snacks

Spread peanut butter or cream cheese on celery, graham crackers or a bagel. Add raisins to represent ants. Or, make marshmallow ants by pressing three small marshmallows together to form the ant's body. Add pretzel sticks for legs.

Ant Farm

Fill a clear or plastic jar with sand and add some ants from outdoors. Place a few small pieces of fruit or cracker crumbs on the sand for a food source. Mist the sand with a spray bottle filled with water. Secure a sheet of black construction paper around the bottle with a piece of tape. Cover the jar with a lid that has holes in it for air. Wait two to three weeks and then remove the black construction paper. The ants make tunnels that are apparent on the sides of the jars.

Tags: construction paper, ants make, black construction, black construction paper, body Paint, pipe cleaners

Freeze A Smoked Turkey

A smoked turkey can provide a large and delicious meal to feed many people. As a result of the big portions of meat that a turkey produces, there are often leftovers. Turkey meat typically should be eaten within three days of cooking. Smoked turkey meat, however, just like nonsmoked turkey, can be kept frozen for as long as 6 months. Freezing smoked turkey meat, therefore, is a useful trick that will allow you to save the meat for a later time.

Instructions

1. Cut the leftover turkey meat into smaller strips using the knife and cutting board. Make sure the cutting board is clean before you use it. If it is not, rinse it with soap and water before using.

2. Put the strips of turkey in a plastic container and seal the lid tightly. You may need to use more than one container if there is a substantial amount of meat.

3. Put the containers in the freezer. When you're ready to eat the turkey, remove the containers from the freezer and allow them to thaw in the refrigerator before reheating.

Tags: turkey meat, cutting board

Farm A Combination Of Fruit & Nut Trees

Peach trees are hardy, and grow well for farms in colder zones.

A vegetable garden brings color and value to a home property, with a fruit and vegetable harvest in summer and fall, but also lasts only one season. A home orchard, on the other hand, with fruit and nut trees, lasts many years. These larger specimens also take up more space and maintenance, and require careful preparation. Plant your own orchard for fruit and nut harvests, but choose the right cultivars for your area and make sure that you have enough room first.

Instructions

1. Start your planting in early to mid-spring, to plant both fruit and nut seedlings during dormancy. Dormant planting is less disruptive than summer or fall plantings. Start just after the last frost of the season.

2. Find sites for individual trees, or decide on one large site for the entire orchard. Give each fruit tree a site that gets full sun for eight hours a day, quick drainage, good air circulation and at least 20 to 25 feet of space. Give nut trees these same conditions, with variety-specific spacing. Some nut trees grow to be very large.

3. Amend a 3-foot by 3-foot section of each site for planting. Dig into the top 1 to 1 1/2 feet of soil and mix well to loosen and aerate the base. Turn 6 to 8 inches of organic compost into each site to give the soil better quality and moisture. Don't add fertilizer at this time, as it may burn the young trees.

4. Plant fruit and nut seedlings in holes deep and wide enough for their root balls. Spread the roots in the holes and cover them with amended soil. Poke your fingers into the soil in several places to eliminate air pockets, and pack soil around the base of each tree to secure.

5. Water each seedling with 2 gallons of water to settle the soil and establish the plantings. Cut each seedling to within 30 to 36 inches of the ground to encourage new growth and healthy foliage.

6. Spread 2 inches of mulch in a 3-foot circle around each seedling, with several inches of space between the trunks and mulch circles. The mulch keeps soil moist and warm for the seedlings, and keeps weeds from growing. Put the seedlings on a schedule of 1 gallon of water a week.

Tags: each seedling, each seedling with, each site, fruit seedlings, seedling with, summer fall, with fruit

Stir Fry

Stir frying meats and vegetables is a quick, simple way to prepare healthy and economical meals. The trick to successful stir frying is to cut everything the same size for even cooking and to work in small batches. Overfilling the pan results in uneven cooking and steamed vegetables. Traditionally, woks are used for stir-fry, but according to "Fine Cooking" magazine, most Western stoves don't provide enough heat to adequately fire them up. Instead, stick with a heavy 12-inch skillet.

Instructions

1. Cut the meat or tofu into 1- to 2-inch pieces using a sharp knife. Cut against the grain for more tender meat. The grain is identified by the direction in which the meat fibers run. Place the meat in a bowl and cover it with soy sauce.

2. Slice the vegetables in uniform pieces. Separate hard vegetables, such as carrots and broccoli, from softer vegetables, such as cabbage, onion and peppers.

3. Prepare and mix aromatics in a small bowl. Slice green onions and ginger. Peel the brown outer layer of the ginger off first.

4. Whisk all the ingredients for the sauce together in a bowl if you are making your own sauce.

5. Heat 2 tbsp. oil in the skillet over medium to medium high heat until it is smoking.

6. Remove the meat from the marinade with a slotted spoon and drop it carefully into the hot oil. Wait one minute before stirring it to sear the meat. Stir the meat frequently until it is brown on the outside and almost fully cooked on the inside. Remove the meat with the spoon to a plate.

7. Pour 2 tbsp. oil in the pan and heat it. Add the hard vegetables and stir frequently until they are crisp-tender. Place them on a plate, as well.

8. Add more oil if necessary. Cook the soft vegetables quickly until soft, but not mushy. Return the other ingredients to the pan. Add the aromatics and cook for one minute.

9. Stir the sauce with a spoon or whisk and pour it into the frying pan. Stir constantly until it thickens.

Tags: frequently until, hard vegetables, Remove meat, vegetables such, with spoon

Make Food Last Longer

Make Food Last Longer

Let's face it, everyone finds a moldy piece of fruit in the bottom of the refrigerator from time to time, but if you find this is happening more often than you'd prefer, don't assume the fault lies in the grocer selling you inferior products. It is much more likely that the problem lies in the way you are handling the food once you bring it home. With a little care and some troubleshooting, you can keep your food fresh and tasting great until you are ready to eat it.

Instructions

1. Take a cooler with you when you shop for perishables. Even though you may think you live nearby and don't need to put foods in a cooler, summer heat quickly affects food, even if you can't see it. Maintaining proper temperatures until you get the food home will extend the life of your perishables.

2. Take care of foods immediately upon arriving home. Leaving them for just a few minutes can and does affect the freshness and taste of the food. Refrigerate items immediately that require refrigeration and repackage and freeze meats before they warm. Be sure to seal frozen food tightly and to force out all air from the package to prevent freezer burn.

3. Check the temperature of your refrigerator. Just because food feels cool to you, it doesn't mean your refrigerator is functioning at the optimum temperature. Temperatures should be below 40 degrees F but above freezing for proper refrigeration and to preserve the flavor and freshness of food. Adjust the temperature dial one notch and allow to set for 24 hours before measuring the temperature again. Adjust until the desired temperature is reached.

4. Assess the temperature of your freezer. Don't assume that because foods stay frozen that the temperature is correct. Ideal freezer temperature is 0 degrees F. Temperatures above 0 degrees F may keep your foods frozen, but it will reduce the length of time you can adequately store food. Flavor, texture and nutritional value will be compromised if the temperature is too low.

5. Store breads and pastries that will not be used within a few days in the refrigerator to maintain freshness and prevent spoilage. Place cereal and other grains in airtight containers and store in the kitchen cabinets away from heat from appliances.

Tags: Food Last, Food Last Longer, keep your, Last Longer, Make Food, Make Food Last

Where Did Arroz Con Pollo Come From

Where Did Arroz Con Pollo Come From?

Arroz con pollo (pronounced "Aros con POHyoh"--emphasizing the "A") or chicken with rice is a popular dish throughout Spanish-speaking nations. Although claimed to be a dish native to the Caribbean or Latin America, this dish has roots in the motherland of Spain. Arroz con pollo dates back to the eighth century when the Moors occupied Spain and influenced the way they imported and exported goods, along with the way they ate.

History

The Moors invaded Spain in 711 and for over 700 years had an influential hand in all aspects of life--even cuisine. The Moors had a particular focus on the southernmost region of Spain near the Strait of Gibraltar and Andalusia, since in this location the Moors had access to the coast (a port for the exchange of goods) and Northern Africa (from where unique spices were imported).

Identification

Moorish cuisine has distinct characteristics which reveals evidence that arroz con pollo originated in Spain during their reign. The cuisine is typically communal which means that dishes are shared and passed around the table. Arroz con pollo or paella would be passed around in a pot, served family style. The use of herbs, such as saffron, cumin and coriander, is also highly characteristic of the Moorish culture in Spain and these herbs are used in arroz con pollo.

Features

Color is another feature in Moorish dishes that suggests that arroz con pollo comes from the Moorish influence in Spain. The rice or arroz is colored reddish yellow due to the use of saffron. Moorish dishes also use a lot of green, yellow and white products, such as white rice with vegetables---another characteristic of arroz con pollo. All of those factors show evidence of the Moorish influence in this Spanish dish.

Effects

The Moors introduced architecture and technology to southern Spain and also introduced a first class irrigation system to what was known as a culturally-vibrant region. With the introduction of irrigation and a functioning water system came the creation of cooked rice--a staple in almost every Spanish dish. Just as ideas, technology, products and people were brought over to the New World colonies, cuisine was also transported. Arroz con pollo, along with Christianity and language (Spanish in this case) was exported.

Geography

Arroz con pollo has become a well known Latin American dish with particular popularity in Cuba, Puerto Rico and Colombia. All countries have a variation of this dish, using different spices, herbs and vegetables. There is evidence, however, that this dish is from Andalusia and was influenced by the Moorish culture.

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Fly With Champagne

Fly With Champagne

Mugs and magnets are mainstay mementos from trips near and far -- keepsakes commonly kept as reminders of expeditions we've made. But for those traveling to the champagne-saturated regions of the world, bringing back a bottle of bubbly may be preferable to a tourist-trap trinket. When traveling with sparkling spirits, be sure to pack them carefully or you'll arrive home with suds-soaked suitcases and garments glittering with glass.

Instructions

1. Champagne bottles --- even if less than the 3.4-ounce limit for carry-on liquids --- should be packed in checked luggage.

Check Transportation Safety Administration (TSA) and foreign customs restrictions to be sure that you can transport champagne to or from your destination. (Reference 2)

2. If a bottle breaks during transport, the liquid will empty into the bag rather than your belongings.

Place the bottle inside a shopping bag. Lay the bag and bottle flat. The opening should be perpendicular to your torso and the bottle should be parallel to it. Flatten out the unfilled part of the bag and roll the bottle --- like a rolling pin --- away from your torso, so that the bag ends up wrapped around the bottle. Tape the ends of the bag so that the plastic remains secure.

3. You may want to wrap extra layers around the neck, which is the most fragile part of the bottle.

Wrap the champagne bottle in an additional protective layer using bubble wrap, cloth, a sock or newspaper. Secure the wrapping with tape. Err on the side of caution and wrap the tape around the bottle's circumference several times.

4. You can purchase boxes specifically made for champagne bottle transport.

Cushion the bottom of a tubular or rectangle box with newspaper, plastic bags or packing popcorn. Ideally, the box should be only slightly larger than the champagne bottle. Place the taped and wrapped bottle in the box and surround the bottle with packing material so the champagne bottle is immobile. Once the bottle is secured in the box, tape the box shut.

5. Many airports host stands where you can wrap your suitcases in plastic wrap to protect fragile contents.

Place the box in your suitcase and use your belongings for cushioning. Your suitcase should be packed in a way that will eliminate, or at least minimize, movement of the box during transport.

Tags: champagne bottle, around bottle, during transport, from your, should packed, With Champagne

Search For Information On Rice Flour

Raw rice is ground to a fine flour to make rice flour.

Rice flour is derived from raw rice ground into flour. Both brown and white rice can be ground into flour. Brown rice is rice that retains its bran. Bakers and chefs use rice flour as a substitute for wheat flour when baking for individuals with wheat allergies. Rice flour has a similar consistency to wheat and can be used in pastries and as a thickener in soups. Information on rice flour is available from a variety of sources, including the manufacturer, cookbooks, recipe websites and cooking encyclopedias.

Instructions

1. Look on the package of a container of rice flour. The Food and Drug Administration requires that manufacturers list nutritional information on packages of all processed foods. Since rice flour is a processed food, a label indicating caloric intake, serving size and nutritional value must be included on the package. For additional information, you may call the manufacturer.

2. Visit a recipe website, such as RecipeTips.com for information about rice flour. The website contains information as well as recipes.

3. Type "rice flour" into the search field at OChef.com. OChef is a cooking information website that contains useful information about a variety of foods.

4. Read articles about rice flour in food-related magazines. Magazines focused on healthy eating, organic foods and vegetarian diets are good sources for locating information on rice flour.

Tags: rice flour, rice flour, rice flour, rice ground, about rice, about rice flour, ground into

What Happens To Pumpkins When It Gets Cold

Pumpkins are warm weather vine crops.

Many adults and kids associate pumpkins with falling leaves and long-sleeve weather. Seasonal decorating moves away from spring and summer flowers to Halloween and Thanksgiving harvest decor that includes the pumpkin. It does not occur to non-gardeners that frost and cold temperatures can kill this vine-growing fruit. Pumpkins take 90 to 120 days to grow to maturity, requiring full sunshine and a warm growing season. Stored properly at temperatures between 45 and 55 degrees Fahrenheit, pumpkins can last up to three months after harvest.

Seeds and Seedlings

Most seed packages have planting times and zones on the back.

Long before becoming a pumpkin, the seeds are susceptible to the cold. When planting seeds directly into the garden, the recommended soil temperature is at least 70 degrees Fahrenheit. If the soil is too cold, seeds will rot in the ground. Some gardeners plant seeds indoors and transplant the seedlings to the garden after the last spring frost. Most seed packets have color-coded planting zones and recommended planting times on the back of the package.

Pollination

Honeybees pollinate pumpkin blooms.

Pumpkin vines grow male and female flowers. The male flower grows on a long slender stem. The female flower is a stubby, ovary shaped stem. Honeybees fertilize the flowers through pollination, which causes the vines to produce pumpkins. Cool weather, below 50 degrees Fahrenheit, diminishes bee activity that can result in smaller, badly shaped fruit and a low yield.

Effects of the Cold on Pumpkin Plants in the Field

Cold and frost endanger pumpkin vines and leaves.

Temperatures that fall to the teens and bring frost are devastating to pumpkin vines. Green, immature pumpkins depend on the vines to live. The cold and frost freezes the cellular structure inside the vine and the pumpkin will die for lack of nourishment. Damaged vines appear lifeless and feel soft and mushy. The vines and their leaves wilt to the ground. Once pumpkins freeze, mature or green, the fruit rots.

Harvest and Storage

Store pumpkins off the ground in a cool area.

As pumpkins ripen, their rind turns orange in color and hardens. Gardeners cut the vines about 3 to 6 inches above the pumpkin and carry them by hand from the field, holding the body of the pumpkin only. Leaving a stem gives added protection against rot-causing microorganisms from entering the pumpkin during storage. Stored pumpkins do best in dry cool areas between 45 and 55 degrees Fahrenheit. Place cardboard between the bottom of the fruit and the floor or shelving area to prevent staining.

History

Pumpkins are one of the oldest cultivated crops.

Pumpkins belong to the Cucurbita genus and originate in the Old World. Native Americans baked whole pumpkins in hot ashes. Because of the shortage of food, European settlers adopted the pumpkin as a food staple and learned to cultivate the fruit from the Indians.

Tags: degrees Fahrenheit, between degrees, between degrees Fahrenheit, Most seed, planting times, pumpkin vines

Preserve Roasted Red Peppers In Olive Oil

Roasted red peppers in olive oil are easily preserved and have a fairly long shelf life.

Roasted red peppers in olive oil are perfect for enhancing a number of flavorful meals. From serving on crusty bread as a delicious appetizer to adding to salads, soups, stews and Italian dishes, there are endless of ways to use this delicacy. Simple to prepare and even quite easy to preserve, you'll be grateful for the time spent creating this tasty treat.

Instructions

Preserve Roasted Red Peppers in Olive Oil

1. Wash the peppers thoroughly using water and a vegetable brush. Cut the peppers into thin strips. You may slice them in varying lengths according to your preference.

2. Lightly grease a shallow baking pan with olive oil. Heat oven to 300 F. Place the pepper strips on the pan and bake for about an hour, turning every 10 to 15 minutes with a wooden spoon or spatula. Baste the peppers each time they are turned. Dip a clean pastry brush into olive oil and brush onto the peppers. If the peppers start turning black around the edges, test for doneness by inserting the tine of a fork into a pepper. It should insert easily, but pop slightly when poked into the pepper.

3. Fill a pot or deep pan with water for boiling. Wash the bottle and cork you'll use for preserving your red peppers. Once it has been washed, submerge the bottle in the pot of water. The cork will float on top. Bring the water to a boil, and continue boiling for about 20 minutes.

4. Allow the bottle and cork to air dry on a clean paper towel. Stuff as many pepper strips as you like into the preserving bottle. Drop in about a teaspoon of dried rosemary, a teaspoon of sea salt, a peeled and chopped clove of garlic, and a few peppercorns. Pour olive oil into the bottle, filling until about an inch from the top.

5. Insert the cork into the bottle, and store in freezer. The longer the peppers sit in the mixture, the more flavorful they will be. Allow the peppers to stay in the bottle for at least a week before opening. If left unopen, they will stay fresh for up to a year.

Tags: bottle cork, into bottle, into pepper, pepper strips, peppers olive

Free Ginger Roots

Harvesting ginger root can be a challenge.

Ginger root is known for its anti-inflammatory properties. It has been used to treat stomach and other ailments for centuries. Though it is certainly possible to find fresh ginger root at the grocery store or farmer's market, it can be most satisfying to grow the root for yourself. In addition to knowing you will have a steady supply, you can also make gifts of ginger or ginger products to friends and neighbors. Freeing ginger root from the earth can be a challenge.

Instructions

1. Water the part of the garden from which you plan to remove the ginger root. The water should permeate the soil to a depth of at least 4 to 5 inches. Depending on the size of the root and where the ginger is planted, this step may take several gallons of water. Soaking the soil helps make the roots easier to remove.

2. Dig a circle of about 3 inches larger than the plant to be removed. Digging at such a width helps ensure you do not cut into the root.

3. Pull upward on the stalk gently. If the root does not come out of the soil easily, penetrate the soil further with your trowel. Then wiggle the stalk from side to side while gently pulling, until the root is freed from the soil. This may take more than one try, but with patience, the root will come up.

Tags: ginger root

Commercial Fishing In Chesapeake Bay

Chesapeake Bay commercial fishing boat

The term "Chesapeake Bay" comes from the Powhatan Indian language, meaning "Great Shellfish Bay". Even before the English colonized the area in the 1600s, the Chesapeake Bay was providing bountiful seafood for the Native Americans. The arrival of English colonists started the commercial fishing business in the Chesapeake Bay and its rivers. The Chesapeake Bay is the world's largest estuary, the place where freshwater rivers meet the salt water of the oceans.

Fish and Shellfish

The Chesapeake Bay provides habitat for many species of fish and shellfish. Several species of bass such as black, striped, largemouth, smallmouth and black sea bass populate the bay. King mackerel, red drum, spanish mackerel, sturgeon, flounder and tile fish are also found in the bay, along with crabs, lobsters, clams and oysters.

First Commercial Fishing

One of the Chesapeake Bay's first commercial fishermen was George Washington, one of the founding fathers of America. He and several other wealthy landowners in the Chesapeake Bay area increased their harvest size by using haul seines, large nets with weights at the bottom and floats at the top. Fish were trapped in the nets as it was pulled ashore. The fish were salted and placed in barrels. The fish were used to feed local slaves and were also shipped to West Indies sugar plantations for slaves there.

Commercial Crabbing

Blue crabs and soft-shelled crabs have been a local delicacy for people near the Chesapeake Bay ever since the first English colonies in the 17th century. Since crabs could not be salted, they were not commercially feasible until 1873, the year refrigerated railroad cars were introduced to America. When crabs were introduced to markets outside the Chesapeake Bay area, demand was strong, and commercial crabbing became a growth industry.

Virginia Commercial Fishing Regulations

The Virginia Marine Resources Commission (VMRC) is the Commonwealth's regulatory agency for recreational and commercial fishing operations. VMRC's goal is to balance current commercial needs for finfish and shellfish with the Chesapeake Bay's ability to sustain its fish and wildlife population for future generations. This is accomplished by tracking the annual harvests of the species that are open to commercial fishing. Once the species limits have been reached, that species' harvesting season is closed.

Maryland Oyster Fishing

The Department of Natural Resources (DNR) is Maryland's state agency charged with commercial fishing regulations in the Chesapeake Bay. In May 2010, Governor Marvin O'Malley initiated an oyster restoration and aquaculture plan to reverse the dwindling oyster population and oyster harvesting business. The oyster population is down to 1 percent of historical highs. Maryland had 58 oyster processing plants in 1974; today there are only 8. The plan establishes more Bay areas as wild oyster sanctuaries and increased usage of aquaculture to give the Maryland fishermen more work.

Tags: commercial fishing, Chesapeake area, Commercial Fishing Chesapeake, fish were, Fishing Chesapeake, have been, oyster population

Popular Cuban Food

Considering Cuba's rather unique location in the Caribbean, it has developed a one-of-a-kind national cuisine that has Spanish, African and Caribbean influences. While many other Spanish nations cook food similar to each other, Cuban food is more heavily influenced by African cooking techniques and spices. Therefore it has a slightly different taste that is highlighted by spices and ingredients used in Caribbean food. The following are some of the more popular dishes that come from Cuba.

Ajiaco

Ajiaco is the national dish of Cuba. It is a thick soup that has a main ingredient of pork. Added to the soup is a variety of roots and vegetables.

Moros y Crisitianos

This is a popular Cuban side dish that is influenced heavily by Creole cooking. It is simply rice and black beans that are cooked together, the beans with an onion, garlic, green pepper gravy.

Ropa Vieja

Ropa vieja is a dish made of shredded pork shank. It is marinated and cooked in a creole tomato sauce and typically served with a rice dish.

Croquetas

These tasty finger foods are made from a ham, chicken, fish or cheese paste that is molded into cylinders, breaded and then deep fried.

Cuban Sandwich

The Cuban sandwich was made among the cigar rolling community in Cuba. It consists of pork, Serrano ham, Swiss cheese, pickles and mustard that is pressed between two pieces of Cuban bread.

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Slow Cook Pork Chops And Potatoes

When you don’t have time to cook the crock pot, or slow cooker as some call it, can be a lifesaver. With the following recipe and tips, you can have that home cooked meal ready for your family without the time and hassle of rushing to cook dinner.

Instructions

Getting Started

1. Gather the ingredients that you will be using (listed above). Place the crock pot liner in the slow cooker.

2. In a large skillet on the stove top, lightly brown the pork chops on both sides. Set the pork chops on the side and keep them warm.

3. In a large mixing bowl, combine the potatoes (hash browns), the soup, the milk, the sour cream, the seasoned salt and pepper and one cup of the cheddar cheese. Set the rest of the cheddar cheese aside for now. If you have chosen to use the onions, stir in half of them now and set the rest aside.

4. Pour the potato mixture into the lined crock pot (slow cooker). Put the pork chops on top of the potato mixture.

5. Turn the crock pot on high and cook for 2 1/2 to 3 hours or until the meat juices in the pork chop run clear.

6. Carefully remove the lid of the crock pot and sprinkle the top of the pork chops with the remaining onions (if using) and the rest of the cheddar cheese. Place the lid back on the crock pot and continue to cook it for another 10 minutes or until the cheese is melted.

Tags: pork chops, cheddar cheese, slow cooker, crock slow, crock slow cooker, potato mixture, rest cheddar

Find Wild Indian Potatoes

Potatoes are tasty, starchy, root vegetables.

Wild Indian potatoes also are known as Groundnut and have Western Starflowers growing on them. These potatoes taste similar to regular potatoes and can be used for making mashed potatoes. Sometimes, people like to roast these potatoes with fresh seasonings and herbs in the oven to bring out more of their flavor and then serve them up as a side dish with a roasted chicken dinner or pot roast for a hearty meal.

Instructions

1. Look for a wooded area in early to late spring close by where there are ponds, streams, swamps and damp soil and grounds. Indian potatoes need all year to grow near or in water with moist soil because they need a lot of nutrients.

2. Glance around the edges of streams, ponds and swamps to see if you can spot any green, oval-pointed shaped leaves with white or light pink blossoms that are about 8 mm in diameter. Sometimes, there will not be any blossoms at all, and only the green leaves will stick up out of the damp soil.

3. Kneel down toward the area where you have spotted the potato plant and gently take the garden shovel and press it down into the ground about 6 inches or more. Afterward, carefully dig and gently pull up the tuberous roots that are about the size of golf balls. If you tug on the blossoming part of the plant or leaves, you might disconnect the potatoes from it and lose them in the water.

4. Place the wild Indian potatoes you have found into a paper bag to keep them from sweating and spoiling. Take them home and wash them with warm water and store them in a cool, dry place until you are ready to use them.

Tags: Indian potatoes, damp soil, that about

Bulgar Wheat Vs Couscous

While similar in look, couscous and bulgar are produced in completely different ways.

In the United States, wheat is grown in 42 states to produce a total of 30,000 different varieties, according to the Wheat Foods Council. Out of this multitude of wheat types, bulgar and couscous can be produced using hard and cracked grains. Both of these food staples are processed forms wheat that have been produced for thousand of years. Add some variety to your diet by learning use these grains and incorporating them into your favorite recipes.

Bulgar Wheat

Originally from the Middle East, bulgar wheat is also know as bulgur, alal, burghel, cracked wheat or American rice. According to the "Dictionary of Food and Nutrition," bulgar wheat is the oldest processed food known. This type of grain is prepared by soaking and cooking a whole wheat kernel before drying, removing a small quantity of the bran, and finally cracking the remains into small chunks. When used to make food, bulgar wheat is combined with water and doubles in size. Soups, salad, breads and side dishes are easy meals to make with bulgar wheat. The grain can also be used to replace rice or barley in most recipes.

Couscous

According to the "Encyclopedia of Food and Culture," couscous' origins can be traced back as early as 238 to 149 BC. A staple from North African cuisine, couscous is most commonly made from durum wheat, but is also made with other grains such as barley, sorghum, corn, millet or other minor grains. Production of couscous is traditionally a female activity. To make couscous, handfuls of freshly ground hard wheat are place on a hard surface and sprinkled with salt water and flour. The women use their palms to roll the grains until the couscous granules appear. Later, the couscous grains are passed through a sieve so grains of similar diameter are kept together before sun-dried and stored.

Differences

Bulgar wheat is made from cracked wheat, while couscous is made from hard wheat. The production process is also different. Bulgar wheat is made through a process that involves extraction of parts of the cracked wheat by soaking, drying and crushing the grains, while couscous is made by rolling the grains until the granules appear, before proceeding to the drying stage. The origins of bulgar wheat and couscous also differs. Bulgar wheat is traditionally a Middle-Eastern cuisine staple, while couscous is traditionally from North Africa.

Similarities

Once processed, both types of grain are prepared by soaking in hot water before incorporating into various recipes. Many recipes that ask for bulgar can be replaced by couscous, and vice versa. Both are also used to replace rice or pasta in recipes such as salads and soups. It's the versatility and low cost of both grains that make them popular.

Tags: bulgar wheat, cracked wheat, made from, while couscous, also used, also used replace, Bulgar wheat

Make A Chili Dog

Make a Chili Dog

A chili dog is a hot dog topped with hot chili. Most chili dogs contain chili without the beans. Chili dogs are simple enough to make in about 20 minutes, but beefy enough to serve as an appetizing meal.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. If you need to thaw your hot dogs, do this while your oven is heating. Thaw the dogs by submerging them in lukewarm water until softened. Your hot dogs should be thawed before you bake them.

2. Place the hot dogs on the baking sheet. Make sure there is about 1 inch of space between each hot dog. If you do not have a baking sheet, cook your hot dogs on the oven's grill rack, placing them diagonally so they do not fall through. Let them cook for about 10 minutes. The hot dogs will swell to indicate they are done. If you are cooking them on the rack, the hot dogs will have grill marks on them.

3. Remove the hot dogs from the oven. Put one hot dog into each hot dog bun, and place the hot dogs on the serving plate.

4. Pour the Hormel hot dog chili into the small pot, put the pot on the burner, and warm it on low heat.

5. Add the onions, cheese and mustard to the mixing bowl and stir the mixture while the chili is cooking.

6. Add the mix to the chili, and stir it all together. Remove the chili from the heat.

7. Add about 1/4 cup of chili mix to each hot dog, and serve.

Tags: about minutes, baking sheet, dogs will, Make Chili, your dogs

Cook Turkey Giblets

Cook up some turkey giblets.

You may not be sure what turkey giblets are, other than some slippery bits of meat inside a raw turkey. Turkey giblets are the heart, liver and gizzard (part of the bird stomach) of a turkey. Some people include the turkey neck when they are referring to turkey giblets. Now that you know what giblets are, the next question to be answered is cook them.

Instructions

Cook Turkey Giblets

1. Remove the turkey giblets from the cavity of your raw turkey and dispose of any paper or plastic wrapping in which the giblets were stored.

2. Rinse the turkey giblets with cool water and pat dry with paper towels.

3. Remove the liver, and put the rest of the turkey giblets in a large pot. Cover with water, and simmer for about two hours. Remove the giblets and use the remaining broth to make your gravy.

4. Heat a heavy fry pan over medium-high heat, add cooking oil or butter, and fry the turkey giblets on each side for a few minutes. Fry the neck twice as long as the giblets. Season the giblets with salt and pepper.

5. Put the turkey giblets on a broiler pan and place them under a preheated broiler for 20 to 30 minutes. Lower the oven rack if they start to burn. Let them cool until you can handle them, remove the meat from the turkey neck, and finely chop the turkey giblets.

Tags: turkey giblets, turkey giblets, Cook Turkey, Cook Turkey Giblets, giblets with, turkey neck

Make Mojo Pulled Pork In A Crock Pot

Make mojo pulled pork in a crockpot.

The original mojo was any one of different varieties of hot, usually red, sauces made from olive oil, cumin, paprika and a lot of garlic. The sauce originated in the Canary Islands and spread throughout the Caribbean. Cuban mojo, one of the most well-known types of mojo, typically combines olive oil, citrus juice and garlic and is used to marinate roast pork. Cooking this recipe in a crock pot delivers the tender, deeply flavorful traditional Cuban dish with little effort. Because fat will melt off the pork, basting it as it cooks, this recipe omits olive oil.

Instructions

1. Score the pork's surface with a knife, scoring half an inch deep, with lines half an inch apart.

2. Peel the garlic cloves and mash them, along with the salt and pepper, into a paste, using a mortar and pestle or the flat side of a knife.

3. Peel and chop the onion and mix it into the garlic paste. Combine this with the citrus juice(s).

4. Rub the marinade into the pork and marinate the pork in a covered bowl in the fridge overnight.

5. Place the pork and its marinade in the crock pot.

6. Set the crock pot to low and cook the pork for 9 to 10 hours, or set the crock pot to high and cook for 4 to 5 hours. The pork should be tender, falling apart easily when it's done.

7. Remove the pork carefully from the crock pot, allow the pork to rest for 15 minutes. Shred the meat with forks.

8. Drain the fat from the crock pot, reserving half a cup of the mojo sauce.

9. Return the shredded meat to the crock pot, and mix it with the reserved mojo sauce.

10. Cook the shredded pork on low for another hour or until warmed through. Serve hot, straight from the crock pot.

Tags: from crock, citrus juice, half inch, mojo sauce, this recipe

What Is The Difference Between Snow Peas & Edamame

Crisp, green snow peas are eaten whole.

Snow peas and edamame are similar in appearance, and both are used in Asian dishes. The two foods differ in several ways, however. Edamame is a green vegetable type of soybean that you cook before eating. The seeds are removed from the pods, and the pods are not eaten. Snow peas are eaten whole, with the pod. Snow peas are legumes; you can eat them raw or cooked. Both products are nutritious.

Snow Pea Description

Snow peas (Pisum sativum) are flat, thin pods with tiny seeds inside. Bright green in color and crisp in texture, snow peas are 2 to 3 inches long and contain five to seven seeds. You can store them in the refrigerator for up to two weeks. Snow peas provide vitamins A and C, iron and potassium. You can serve snow peas steamed, stir-fried or raw in salads or with dips.

Edamame Description

Edamame is a type of green vegetable soybean. It is the same species as the traditional soybean (Glycine max), but it has a larger seed and is more easily digested. It is an important crop in Asia. Edamame comes fresh or frozen; you can stir-fry, steam or cook it in soups and stews. When purchased fresh, edamame lasts only about a week in the refrigerator.

Growing Conditions

Plant snow peas 6 to 8 weeks before the last hard frost is expected. Plant the seeds in single rows about an inch deep and 5 inches apart. Snow peas grow best in well-drained, sandy soil. They require a trellis for support when the vines begin to grow. Edamame grows best in well-drained, fertile soil on a gentle slope. Plant edamame in May to mid-June, when soil temperatures are about 65 degrees.

Nutrition

Edamame is higher in protein and calories than snow peas. It has a nutty flavor, compared to snow peas' vegetable flavor. A half-cup serving of edamame has 11 grams of protein. The U.S. adult daily requirement is 46 to 63 grams of protein daily. A half-cup of edamame has 120 calories. A 1-cup serving of snow peas has 1.8 grams of protein and 26 calories.

Tags: snow peas, Snow peas, grams protein, best well-drained, eaten whole, green vegetable

Chicken Pot Pie

Chicken pot pie topped with delicate flaky pastry crust and baked to a rich golden brown makes a hearty meal on cold winter days. This traditional American meal, often served at potlucks and public dinners in rural America, provides a nutritious and economical meal from leftover chicken and vegetables.

Origin

Ancient Greeks cooked meats and poultry in open pastry shells called artocreas, but the Romans added the top crust creating the first real pot pies.

Name

Pot pies gained their name from the English tradition of forming a freestanding pie, called a coffin, by molding the pastry dough around the bottom of a pan or pot. Once removed from the pot, a variety of meats, poultry, game and vegetables were added and topped with a pastry cover. The English also made small meat filled pastries called "pasties." These pies, formed from a round circle of dough topped with meats and spices, were folded and sealed into a pocket that served as portable lunches. Initials or names carved in the top crust served both a vents for escaping steam, and to identify the owner of the pot pie.

Colonists

Colonists relied on pastry shells to seal and cook chicken and vegetables, primarily due to the economic factor. A chicken potpie stretched the available chicken by adding plenty of vegetables and sealing it in a pastry shell. Pastry dough was more economical to make than other forms of breads, as it required only flour, water and fat.

New England

Chicken pot pie became a staple in the diet of New England families as it enabled women to feed their family a nutritious meal on limited resources. Some replaced the pastry shell with a covering of piping hot biscuits. Today chicken pot pie is made either with biscuits or with pastry shells, depending on the preferences of the family.

Ingredients

Basic ingredients include chicken, potatoes, carrots, onions and peas. Some recipes include celery and additional herbs. Often chicken potpie is made from leftover roast chicken. Covering the carcass with water, adding diced onions and simmering for hours creates a broth used as the base of the pie. Margarine or chicken fat mixed with flour and cooked into a thick bubbly roux creates the base of the sauce. Chicken broth is added and simmered to thicken into a rich sauce. Vegetables, generally in the proportions of three cups of potatoes, two cups of carrots and one cup of peas, are added to the sauce. Cut-up chicken covers the bottom crust and the vegetables and sauce cover the chicken. The top crust seals the pie and it is baked to a golden brown.

Tags: pastry shells, topped with, chicken potpie, chicken vegetables, from leftover, golden brown

Steam Avocado

Steam your avocado to use it in a facial mask.

Though most people eat avocados raw, steamed avocados are a common ingredient in facial masks and baby food. During the steaming process, the heat from boiling water becomes steam and passes through a food in order to cook it. Compared to other methods of cooking, steaming requires less added ingredients. Unlike stir-frying or grilling, you need no oil or seasoning to steam. However, you can add seasoning before you cook the avocados if necessary.

Instructions

1. Fill a large pot with several cups of water. Turn the stove on and cover the pot. Allow the water to heat for a few minutes.

2. Remove the lid from the pot and place a steamer in the pot.

3. Place the avocado or avocados in the steamer. If desired, cut the avocado into quarters or remove the skin before steaming. If you remove the skin, the avocado will grow mushy and may stick to the steamer.

4. Replace the lid and allow the avocado to steam for three to five minutes. Shave a minute or two off the time if you cut the fruit into chunks.

5. Steam the avocado in the microwave if you do not have a steamer or stove. Place the avocado in a microwave-safe bowl and fill the bowl with about 1/4 cup water. Pull microwave-safe plastic wrap over the bowl but leave the plastic wrap off one corner of the bowl. Cook the avocado for about three minutes.

Tags: Place avocado, plastic wrap, remove skin

What Substitute For Chili Paste

Chili paste substitutes add the same hot, peppery flavor.

Chili paste is used to add heat and strong pepper flavor to a variety of dishes, including chili, enchiladas and stir fry. When choosing a substitute, it is important to choose an ingredient similar in flavor and spiciness to the original ingredient.

Crushed Red Pepper Flakes

Crushed red pepper flakes are usually dried cayenne peppers that have been crushed. These flakes usually have a large number of small seeds, which makes for a very hot, peppery flavor.

Bottled Hot Sauce

A bottle of your favorite hot sauce is a simple substitution for chili paste. While lacking the consistency of chili paste, the intense chili pepper flavor (usually from cayenne, jalapeno or habanero peppers) and spiciness make hot sauce an easy replacement ingredient.

Ketchup With Ground Cayenne Pepper

Ketchup has a very similar texture to chili paste, and with the addition of ground cayenne pepper it can make for a suitable substitute. One to two teaspoons of ground cayenne pepper to one cup of ketchup makes for a fiery replacement for chili paste.

Tags: chili paste, Chili paste, flakes usually, ground cayenne pepper, pepper flavor

Staple Foods Of Spain

Wine accompanies every Spanish meal.

Spanish culture revolves around mealtime as a chance to relax and socialize. With the wide variety of fresh, delicious Spanish food available, it's no wonder mealtimes often last for hours. Most Spaniards begin their day with a light breakfast, enjoy a multiple-course lunch and eat a late dinner. Because of the traditional light breakfast and long gap between lunch and dinner, mid-morning and afternoon snacks called "tapas" are also common in Spanish culture.

Meats, Eggs and Fish

Since the vast majority of Spain's borders touch some type of water, it's no surprise that fresh seafood of all kinds is available no matter where you go in Spain. In fact, seafood is often a course by itself during both lunch and dinner. Some of the most common varieties include shellfish, white hake, monkfish, eel, squid, trout, anchovies, tuna and cod.

Eggs are another crucial part of the Spanish diet, sometimes served instead of fish during the second course of a meal. Cooks prepare eggs in a variety of ways, including omelets. However, a true Spanish omelet, or "tortilla espanola," consists of eggs, potatoes and onions.

The Spanish people enjoy a number of roasted meats, especially pork or chicken. Cured ham, including the renowned delicacy "jamon iberico," is another staple food in Spain, and local lamb meat is always a favorite.

Starches

Rice is perhaps the most important starch in the Spanish diet. However, the traditional American version of Spanish rice is not common in Spain. Instead, Spaniards eat paella, a rice dish that is usually seasoned with saffron and topped with shellfish, sausage and peppers.

Bread is a staple in many Spanish meals, including breakfast. Spaniards traditionally eat bread with olive oil dipping sauce.

Fruits and Vegetables

Traditional Spanish vegetables include tomatoes, peppers, beans and potatoes. Olives are widely used both by themselves and in the form of olive oil. Salads are rarely an important part of Spanish meals.

Most Spanish families forgo dessert and enjoy a bowl of fresh fruit instead. Peaches, pears and oranges are especially popular.

Desserts and Drinks

When Spaniards serve dessert, it usually includes flan, ice cream or pastries. Nearly every meal is followed by strong coffee in the form of half coffee/half steamed milk or espresso with a splash of milk.

Wine is always part of a Spanish meal, regardless of the occasion. Water is usually available in both carbonated and non-carbonated forms, though it can be rather expensive. Milk is also common, but it sometimes loses its flavor during pasteurization.

Tags: part Spanish, also common, light breakfast, lunch dinner, Spanish culture

Find A Safe Sugar Substitute

Safe sugar substitute

Whether you are looking to loose weight, stay on a low carb diet or live a healthier life, finding a safe sugar substitute is on all of our minds.

Does a safe sugar substitute exist or is a safe sugar alternative just a dream?

Read the steps below to find out.

Instructions

1. Define safe:

If you are looking for a safe sugar alternative you must decide how you define safe. Are you looking for a healthy sugar substitute? Are you looking for a sugar substitute that does not pose risks or side effects? Do you want the safest sugar substitute or just any safe low calorie sweetener?

2. Understand that any sugar substitute that is FDA approved is at least minimally safe to eat. If minimally safe is good enough for you, than all you have to do is just stick to FDA approved artificial or natural sweeteners. If you have higher standards of safe for you and your family or if you are looking for the healthiest sugar substitute, read on.

3. Understand that sugar itself, in general, is not all bad for you. Using sugar in moderation is part of a balanced diet. Most sugar alternatives contain artificial ingredients that we are not sure how they effect the body in the long run. So, the best sugar alternative would be to use natural sugar, but use less of it than you normally would. (Note: If you have a health problem such as diabetes, than this step does not apply - be sure to ask your doctor.)

4. If you have a craving for sweets, instead of using sugar or a sugar substitute, eat a fruit or drink natural fruit juice.

5. If you still feel you need to have sweets and natural sugar in limited amounts and fruits and juices are not enough for you, then try stevia. Stevia is a South American plant that is much sweeter than sugar, but has a slightly off flavor.

6. Use Sorbitol as another safe sugar substitute. Sorbitol is a natural sweetener, but it can have laxative and other stomach side effects. See how you react before using too much.

Tags: sugar substitute, safe sugar substitute, sugar alternative, minimally safe, natural sugar, safe looking

Store Wheat Seeds

Also referred to as wheat berries, wheat seeds contain everything needed to grow a new plant. However, since they contain the fat in the wheat germ, improperly stored wheat seeds can go rancid and develop a foul odor or taste. The proper storage is the same whether storing wheat berries for eating or planting. Since sellers offer wheat seeds in bulk, purchasing large amounts and saving them for later use saves money per pound over buying smaller packaged amounts.

Instructions

1. Fill several air-tight containers with wheat seeds.

2. Seal the containers and place them into the refrigerator. Write the date with a permanent marker on the container and use within one year after refrigeration.

3. Use a cool, dry and dark spot if you cannot fit your wheat seeds in your refrigerator space. Date the containers and use the berries within six to nine months.

4. Incorporate your wheat berries into your daily diet immediately, and rotate your storage if purchasing new wheat seeds in the future by putting containers of newer seeds behind older ones.

5. Pre-cook wheat berries for short-term storage by bringing 3 parts of water and 1 part of wheat seeds to a boil. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat, cover the pot and let stand overnight before storing.

6. Drain the cooked wheat seeds and place into air-tight containers in the refrigerator for one week.

7. Freeze cooked wheat seeds for up to one week by spreading the cooked wheat berries onto a baking sheet and freezing for one to two hours. Transfer the frozen seeds to zip-top freezer bags and return to the freezer.

Tags: wheat seeds, wheat berries, cooked wheat, wheat seeds, air-tight containers, cooked wheat seeds, your wheat

Make A Light Cheesecake

Cheesecake is a mouth-watering dessert that many people enjoy. However, if you are watching your weight, cheesecake is not usually part of your diet. You don't have to go without your favorite dessert, though. Alter your recipe with lower-fat ingredients and you can enjoy your cheesecake while sticking to your diet.

Instructions

1. Read over your recipe, noting the ingredients. Make a list of the fattening ingredients that you must replace.

2. Buy reduced-fat cream cheese instead of regular cream cheese. Ricotta cheese is also a good substitute for regular cream cheese.

3. Replace regular sour cream with low-fat sour cream. You can also mix cottage cheese in with sour cream. However, you must use a food processor to ensure the proper consistency.

4. Make the graham cracker crust with margarine instead of butter. You can also choose to replace the graham cracker crust with a light pastry recipe.

5. Use egg whites to replace whole egg yolks. Blend the beaten egg whites into the cheese mixture for a lighter, creamier cheesecake.

6. Try different low-fat recipes until you find one that works for you. Make sure you write down the ingredients and measurements you use each time you try a new recipe.

Tags: cream cheese, sour cream, cracker crust, cracker crust with, crust with, graham cracker, graham cracker crust

Use Caviar Beads

Caviar beads are tiny PVC or acrylic beads that are widely used in the fashion and craft industry. Applied by heat or glue, caviar beads come in a seemingly endless variety of shapes, colors and textures. They are named for their tiny size and likeness to the roe of the sturgeon fish. Using caviar beads in your projects is a simple and a creative way to add pizazz to your crafts.

Instructions

1. Choose a sturdy surface on which to perform this task, such as a table or kitchen counter.

2. Spread towels over the surface of your counter or table, using as many towels as needed to cover the area. Only a layer of towels is necessary if they are plush. If they are worn and thin, use two layers.

3. Plug in the iron and let it heat to a high temperature.

4. Spread the piece of fabric out evenly before you, whether it be a pillowcase, T-shirt or something else. Make sure there are no wrinkles in the fabric, and iron it if necessary.

5. Choose a stencil. Butterflies, hearts and stars are popular caviar bead designs for shirts, and as pocket decals for jeans.

6. Place the stencil on the fabric where you want the caviar bead decal to appear.

7. Hold the stencil in place firmly with your hand as you fill in the void with caviar beads. Choose a solid color of beads, or a rainbow mix for an attractive glimmer in your design. If the stencil is held carefully, the beads will not move from the stencil.

8. Place a sheet of iron-on transfer paper carefully on top of the beaded stencil design. Make sure your hands are steady to prevent the beads from shifting. Make sure you place the glossy side of the transfer paper downward in order for it to be adhesive.

9. Place the widest part of the hot iron directly on top of the transfer paper, smashing it into the caviar beads. Hold the iron in place for approximately 30 seconds, and then place it on the edges of where the beaded stencil lay. This will melt the plastic transfer stencil, as well as the caviar beads.

10. Glide the hot iron over the transfer paper, pressing firmly but gently as you feel the beaded stencil beneath the paper. Move the iron in an up-and-down motion for about 45 to 60 seconds.

11. Remove the iron and allow the transfer paper to cool to the fabric for approximately two minutes.

12. Lift a corner of the transfer paper sheet, and carefully pull away from the fabric towards yourself. The paper should easily give way, leaving the fresh design of melted caviar beads.

13. Wash the fabric in cool water and tumble dry warm in order to remove the film leftover by the iron-on transfer paper. Alternatively, turn a printed garment inside out and wash in hot water to remove the film more quickly.

Tags: transfer paper, caviar beads, beaded stencil, Make sure, caviar bead, iron-on transfer, iron-on transfer paper

Varieties Of Old Fashioned Sweet Potatoes

Sweet potatoes are American natives.

Sweet potatoes (Ipomoea batata) are much more versatile than seasonal novelties for a marshmallow-topped Thanksgiving side dish. Whether baked, mashed, fried or baked into pies, these bright orange or pale cream tubers are growing in popularity -- sweet potato consumption in the United States increased 35 percent between 2000 and 2010. While growers develop new varieties to meet commercial demand, old-fashioned, tried-and-true sweet potato varieties produce well in the home garden, if given the right conditions.

History

The New World held hundreds of new species.

Historians give credit to Christopher Columbus for carrying the sweet potato to the western world, but sweet potatoes didn't rise in popularity in northern climates until much later -- northern European climates were too chilly for the semi-tropical plant. Spanish adventurers introduced sweet potatoes to the warmer climates of India and other areas of the Near East, and the sweet potato spread into China, reaching Japan in the 1700s, where farmers quickly developed their own varieties. It became so popular, in fact, that many people of the era believed sweet potatoes to be Asian natives. In North America, meanwhile, native tribes and settlers quietly grew sweet potatoes as staples.

American Heirlooms

Not only are these vegetables tasty, but high in beta carotene, iron, vitamin B-6 and vitamin C.

Don't confuse Amish Bush Porto Rico with the popular standard Porto Rico or the later-maturing Porto Rico Bush. Amish Bush Porto Rico is a cut-leaf, early-ripening heirloom that doesn't vine as strongly as other sweet potatoes but is not as compact as Porto Rico Bush. The plentiful tubers have pink skin and orange interiors. Amish Red also has cut leaves but has a well-mannered, bushy growth habit and produces deep pink tubers with bright orange flesh mid-season. Frazier White, like most sweet potatoes, spreads its standard-leafed vines, but the white-skinned, white-fleshed tubers are uniform, abundant and have excellent flavor.

Purple Heirlooms

Not every sweet potato produces orange or cream-colored flesh. Old-fashioned purple varieties are visually striking, but the earliest cultivars were rather tough and unappealing. One vining heirloom variety, simply named Purple, outlasted its stigma to become a colorful favorite. It ripens early, usually within 90 days, and is a strong plant with above-average yields. If you leave the purple skin intact when you cook the tubers, the interior keeps its vivid color. Be patient when growing this variety -- it is a slow starter.

Asian Heirlooms

Sweet potatoes are popular in Asian cuisine.

Asian cultures preferred their sweet potatoes firm, with relatively dry flesh, and old-fashioned Asian varieties often take their regional names. Japanese is a vining, cut-leafed sweet potato that produces tubers early. The sweet potato tubers have rich pink skin with a soft orange interior, and the plant yields a generous harvest. Korean Purple is another early, generous producer but has standard leaves and purple-skinned tubers. The tubers have white interiors, and the flesh is quite sweet. Okinawan, on the other hand, produces very poorly in most of North America, and the small, purple tubers are dry.

Tags: sweet potato, Porto Rico, sweet potatoes, tubers have, Amish Bush