Make Phyllo Cups

Make Phyllo Cups

If you're hosting a party or you want to make an extra special meal, you might consider using phyllo cups. Phyllo cups are made from layers of flaky phyllo dough formed into individual cup shapes. They are a versatile base for recipes, from appetizers to desserts, and are sure to please a crowd or impress your loved ones. Phyllo dough is so thin and delicate that recipes generally suggest cooks use frozen sheets of pre-made phyllo dough, but if you're determined to make it from scratch, there are tricks you can use to keep your dough from drying out or tearing.

Instructions

Making the Dough

1. Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix the melted butter, vinegar and water together in a separate bowl. With the mixer on low speed, add the wet ingredients gradually to the dry ingredients until dough forms. Add a little more water if the dough seems too dry.

2. Remove the dough and form into ball. Fit dough hooks onto the mixer. Knead the dough on medium speed until the dough forms a soft ball.

3. Transfer the dough to an unfloured work surface and continue kneading by hand. Occasionally, pick up the dough and throw it down with force. After kneading for two minutes, shape the dough into a ball and transfer it to a plate.

4. Brush the top of the dough with melted butter. Cover it tightly in plastic wrap and let it sit at room temperature for 30 to 90 minutes.

5. Cover your work surface with a tablecloth and rub flour into the cloth. Unwrap the dough and place it into the middle of the floured tablecloth. Dust the dough with additional flour and roll out into a thin, even layer.

6. Pick up the dough by one edge. The dough will stretch from its own weight. Gently stretch and pull the dough, letting it fall across your forearms, if necessary, for support.

7. Place the stretched dough onto your work surface when it becomes too large to hold. Place your hands underneath the dough and continue to stretch it out. Continue stretching it until the dough is paper-thin and about 2 feet by 3 feet. Cut away any thick or uneven edges of the dough.

Making the Cups

8. Cut the dough into several long rectangles. This will allow you to build flaky layers of dough for the cups. Work with one rectangle at a time.

9. Brush one rectangle with melted butter. Place a second rectangle on top of the first, and brush with more butter. Repeat as desired, about three more times. Make new rectangles as necessary until you've used up your dough.

10. Cut out two circles with a 6-inch circumference from each rectangle, using a 6-inch plate and a knife as your guide. Butter a muffin tin and press each circle into one muffin cup. If adding a filling that needs to be baked, such as for mini quiches, add it at this stage and bake according to the directions for the filling.

11. Bake the phyllo cups at 375 degrees Fahrenheit in a preheated oven, for about 10 minutes if baking the cups alone. Twist the cups carefully to loosen and remove them from the pan, then let cool.

Tags: melted butter, until dough, work surface, your work surface, dough forms, dough into

Boil Chicken To Make Homemade Chicken Soup

Boil Chicken to Make Homemade Chicken Soup

The base for homemade chicken soup is a liquid made by boiling chicken and vegetables in water. Once the ingredients are boiled long enough to flavor the water, they are strained out and the remaining liquid is used for soup. The liquid is referred to as either chicken broth or stock. They are very similar, except broth tends to use just meat, while stock uses both chicken meat and its bones for a deeper flavor; however, broth and stock can both be used successfully in making homemade soup.

Instructions

1. Cut two celery stalks, two whole white or yellow onions and two carrots into large chunks (about four pieces per vegetable). Leave any leaves or peels attached-they will add even more flavor to the liquid.

2. Transfer the vegetable pieces into a large soup pot on your stove top. Place a 3- to 5-lb. whole chicken (for stock) or boneless chicken pieces (for broth) into the pot with the vegetables.

3. Pour 12 cups of water into the pot (or enough water to cover the chicken by about 3 inches). Set the stove to "medium" and heat all the ingredients until the water starts to bubble.

4. Lower your stove temperature to "medium low" and let the mixture heat for about an hour or until the chicken is cooked through and no longer pink-colored. While the chicken heats, remove any fat or foam that collects on the top with a spoon and discard it. Position a strainer or colander over a large bowl, then pour in the entire contents of the soup pot.

5. Discard the vegetable pieces. Pull the chicken off the bone and chop it into bite-sized pieces or shred it, then set it aside.

6. Let the strained liquid sit undisturbed for about 10 minutes or until a thick layer of fat floats to the top. Scoop the fat off with a spoon, then discard it. Add the cooked chicken and any other ingredients you prefer into the liquid for soup.

Tags: Boil Chicken, Boil Chicken Make, broth stock, Chicken Make, Chicken Make Homemade, Homemade Chicken, Homemade Chicken Soup

Make Feta Cheese

Feta is a Greek cheese, originally made with sheep's milk or a mixture of goat's and sheep's milk. Most feta sold in supermarkets is now made from cow's milk. Feta is a salty, crumbly cheese that is delicious sprinkled on salads and incorporated into pasta and many other hot dishes.

Instructions

1. Pour the milk in a large saucepan and heat it to 85 degrees. Add the yogurt and whisk until the yogurt is completely incorporated into the milk. Remove the mixture from the heat and allow it to set for two hours.

2. Dissolve the rennet tablet in 3 to 4 tbsp. of cool water and whisk it into the milk. Stir the mixture constantly for at least 5 to 6 minutes. Allow the mixture to set for 1 to 2 hours, until the curd is firm enough to break cleanly when cut with a knife. Use a long knife to cut the curds into dice-sized cubes and allow the cubes to firm up for 10 minutes.

3. Give the curds a gentle stir and if any pieces are larger than dice, cut them. Allow them to sit for a half hour, stirring occasionally.

4. Drain the whey from the feta by pouring the mixture through a colander lined with muslin or cheesecloth. Tie the corners in a knot and let the curds continue to drain for about 5 hours.

5. Place the feta curds in a shallow rectangular container with a tightly fitting lid so that it's only about an inch in thickness. Cover the container and refrigerate the feta for 90 minutes. Take the feta out of the refrigerator and cut it into cubes about 1 inch square.

6. Make a brine by dissolving 1? cups of salt in a quart of warm water, and chill it thoroughly. Soak the feta cubes in the cold brine in the refrigerator for 6 to 30 days. Feta that is aged longer will be more crumbly.

7. Remove the feta from the brine and pat it dry with paper towels.

8. Refrigerate the finished feta in an airtight container.

Tags: about inch, incorporated into, into milk, sheep milk

Make Fudge With Ghirardelli Bittersweet Chocolate

Homemade fudge

Generally, it is a bad idea to have too many sugar crystals in candy during the creation process. The exception to this rule is fudge. Stirring the fudge at the right time helps to give fudge the texture that so many people love. There are several types of fudges made throughout the world. People who have lived in San Francisco can probably remember the taste and smell of homemade Ghirardelli fudge.

Instructions

1. Combine the sweetened condensed milk, mini marshmallows and Ghirardelli bittersweet chocolate chips into a medium bowl.

2. Microwave the mix for 4 minutes.

3. Remove the bowl from the microwave and stir the mixture until it is creamy.

4. Add vanilla and salt to the creamy mixture.

5. Mix all the ingredients well.

6. Line a 9-by-11-inch pan with wax paper. Pour the mixture from the bowl into the wax paper-covered pan.

7. Refrigerate until the fudge becomes hard. This will take about an hour.

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Serve Canned Cranberry Sauce In The Shape Of The Can

Canned, jellied cranberry sauce is a common sight on American holiday tables. While most often seen at Thanksgiving or Christmas dinners, cranberry sauce is available year round and can be used as a side for pork dishes or roaster chickens. Many families serve the cranberry sauce so that it retains the shape of the can it was shipped in, which usually preserves the lines from the inside of the can. These lines make handy cutting guides for your family as they slice into the cranberry "log."

Instructions

1. Open one end of the can of cranberry sauce with a can opener.

2. Run a butter knife completely around the inside edge of the can, breaking the seal between the cranberry sauce and the can.

3. Tilt the can over a serving plate and shake. The jellied cranberry sauce should slide right out, retaining the molded shape of the can, including those handy lines which serve as slicing guides.

4. Serve the cylinder of cranberry sauce intact, on its side, and allow your family to cut their own slices off the "log." Alternatively, pre-slice the log, then stack vertically to take the shape of the can. Your family can then use a fork or pie server to take a pre-cut slice off the top.

Tags: cranberry sauce, jellied cranberry, jellied cranberry sauce, your family

Cook Corn In The Microwave

Clean fresh corn and enjoy it in minutes with the aid of your microwave.

A microwave oven adds a certain amount of convenience to the average kitchen. Instead of heating up an entire kitchen by placing a pot on the stove top for long periods of time, a home cook can instead pop an item into the microwave and have it piping hot within minutes. Corn, whether from a can, on the cob or out of the freezer, is one food that cooks well in the microwave without suffering much in quality.

Instructions

Canned Corn

1. Open the can of corn with a can opener. Drain the liquid from the can into the sink.

2. Pour the corn into a microwave-safe dish. Add the seasonings you desire, such as a pat of butter and a dash of salt and pepper. Put the lid on the dish.

3. Place the dish into the microwave. Microwave on "High" for 3 minutes.

4. Remove the lid carefully, using a pot holder, and stir the corn well. Touch it lightly to determine whether it is hot or needs more time to cook. Remove the dish from the microwave and enjoy your corn. Or replace the lid and cook the corn in 2-minute increments until its temperature is what you prefer.

Frozen Corn

5. Cut the bag of corn open with kitchen scissors. Pour the corn into the microwave-safe dish.

6. Add 1/4 cup of water to the frozen corn. Place the lid on the dish, and put the dish into the microwave.

7. Cook the corn on "High" for 7 to 8 minutes. Remove the lid and stir the corn. Touch it carefully to determine whether it's still obviously frozen or becoming heated all the way through.

8. Place the lid back on the dish and microwave the corn in 3- to 4-minute increments until it is piping hot.

9. Drain any cooking liquid from the corn, using a colander if necessary, before adding seasonings to taste.

Corn On The Cob

10. Thaw the corn if you are cooking frozen ears. Otherwise, make sure you have adequately removed all corn silk from the fresh ears of corn.

11. Place three or four ears of corn into a microwave-safe dish. Pour 1/4 cup of water into the dish and replace the lid.

12. Put the dish into the microwave and cook on "High" for 5 minutes. Remove the lid when the cooking time is finished, and carefully touch the corn. It should be extremely hot, and you should be able to tell that the kernels have softened significantly in comparison to the fresh, uncooked corn cobs. Cook the corn for a longer period, if necessary, but do not put it into the microwave for more than 3 minutes at a time without checking to see if it is done. Season the corn before eating.

Tags: into microwave, corn into, corn into microwave-safe, dish into, dish into microwave, High minutes

Healthy Trail Mix For Children

Trail Mix can be fun and easy to make. Children love to help out, and parents like the fact that they can control the ingredients. Unlike most chips or cookies, trail mix can be high in vitamins and fiber. Keep an eye on what you use; many nuts and dried fruit, while healthy, can still be high in calories. Remember, too, that many of the ingredients can pose a choking hazard for small children. Store the homemade trail mix in small, airtight zipper bags to control the portions and keep it fresh.

Common Ingredients

There is no "right way" to make homemade trail mix. You control what you put in. Many children love dried fruit. Experiment with different kinds. Raisins and apples are the most common, but dried strawberries, blueberries, apricots and bananas are also great in trail mix. Nuts and seeds are also popular trail mix ingredients. If you child loves sunflower seeds, try roasted pumpkin seeds. Peanuts, walnuts, almonds, cashews, even pistachios or macadamia nuts can be a great addition. Popcorn, pretzels, granola, chow mein noodles, cereal and puffed rice also work well in trail mix. Make sure you check the nutrition facts for salt, sugar and fat content, and adjust your recipes accordingly. As an extra treat, a small amount of chocolate or peanut butter chips, M&Ms, or mini marshmallows can be added. If you're going camping, keep in mind that chocolate can melt. Try adding other small, dry foods that your child loves; chances are that they will work well in trail mix.

GORP

GORP stands for "Good Old Raisins and Peanuts", and in its simplest form that's what it is. The recipe is simple, mix raisins and peanuts together. A staple of Boy and Girl Scout camping trips, GORP stores well. Sometimes M&M's are added, but keep them to a minimum. For a fun variation trying adding almonds or sunflower seeds along with the peanuts or dried apples pieces with the raisins.

Cereal

Another great way to make a healthy trail mix is by using a favorite cereal. Check the sugar content in the cereal before proceeding! Pour several cups of cereal in a bowl, then add your choice of sunflower seeds, peanuts, cashews, almonds, walnuts or another favorite nut. Add dried fruit as well. Experiment with different kinds of fruit. Dried papaya or mango adds a totally different taste to the trail mix.

Popcorn

Air popped popcorn can be a great ingredient in trail mix. Make sure that it's air popped, because even microwave popcorn has extra salt, fat and calories. Add pretzels and maybe even a handful of mini marshmallows. Graham cracker bears can be the perfect addition to the mixture. Some children like dried fruit or even a small amount of coconut included.

Tags: dried fruit, sunflower seeds, child loves, different kinds, Experiment with

Jazz Up Frosting

Frosting, otherwise known as icing, is a sweet mixture, cooked or uncooked, for coating or filling cakes, cookies and other select desserts. Baking these items completely from scratch is something we often do for the people we care about, so it only makes sense to add a little pizzazz; even to the best recipes. Here are a few ways to jazz up your next dessert.

Instructions

1. Choose your flavor. Frosting flavors should compliment the cake; thus, you might consider a home-made cream cheese frosting for carrot cake or strawberry icing for a simple yellow cake.

2. Jazz up your frosting with a touch of color. A few drops of food coloring can transform ordinary white icing into smashing vibrant colors. Add just a few drops at a time and mix the frosting well, adding more food coloring as needed.

3. Apply the frosting to your cake. Use a spreading knife as they are specially designed to accommodate the rounded shapes of cakes and desserts. Coat the top and sides as necessary, then allow the item to chill in the refrigerator. For a smooth frosting, dip the spreading knife in ice cold water and gently smooth the icing once you have covered the cake thoroughly.

4. Find a unique topping to jazz up your frosting. If you're a baker, you may already have something usable in your kitchen cupboards. Unique toppings can include different types of candy, such as chocolate or mints, nuts, or even just plain sugar. For a unique touch, add a few edible flowers to your icing.

5. Add piping or other decor to jazz up your frosting. Use your creativity to turn ordinary gumdrops into flowers or other form of decoration. Cut gumdrops in half or shave them with a grater and press them into the sides of a cake in a pattern that pleases you.

Tags: jazz your, your frosting, food coloring, frosting your, jazz your frosting, spreading knife

Corn Meal Weight Loss

Corn Meal Weight Loss

Corn meal is a staple food in North and South America, often used to make tortilla, tamales, fried bread and Mexican drinks. It is essentially made from grinding dried corn kernels into fine, medium or coarse particles. It can be yellow, blue or white, depending on the corn used and it lends a sweet, robust flavor to anything from corn muffins to polenta. Whole grain corn meal includes bran, germ and endosperm of the corn. When eaten in moderation, it can also help achieve weight loss.

Anti-obesity Anthocyanins

Corn is an excellent source of vitamin B1, vitamin B5, folate, dietary fiber, vitamin C, phosphorous, manganese and more. According to the website baking-management.com, milled yellow corn--such as corn meal, grits and corn flour products--are especially rich in antioxidants, especially carotenoids such as lutein. Carotenoids belong to a class of colorful antioxidants, known as anthocyanins. According to the Journal of Agricultural and Food Chemistry (nutraingredients.com), researchers from Japan revealed that both in vitro and in vivo experiments showed that anthocyanins have a significant potency against fat cells and could be used to prevent weight gain. Anthocyanins influenced the function of fat cells and can be used to prevent metabolic syndrome, a condition characterized by central obesity, hypertension, and glucose and insulin metabolism.

Fiber

According to the Mayo Clinic, dietary fiber provide essential health benefits. It can promote colon health, relieve constipation, lower cholesterol, regulate blood sugar and weight loss. Fiber helps weight loss by inducing satiety (a feeling of fullness) which makes you stay full for longer periods of time, thereby preventing unnecessary eating. In addition, high-fiber foods are less energy dense, meaning they have fewer calories for the same volume of food. Since 1 cup of whole grain corn meal yields about 10 grams of dietary fiber, it makes sense that incorporating corn meal into your diet will help stave off hunger and trim the waistline in the long run.

Resistant starch

Corn contains a kind of carbohydrate called resistant starch. Unlike the typical carbohydrates that get stashed away as body fat, if you eat more than you can burn, resistant starch avoids digestion and ends up in the large intestine, where it gets fermented. This process produces beneficial fatty acids, especially one called butyrate, which blocks the body's ability to burn carbohydrates. Janine Higggins, Ph.D., nutrition research director for the University of Colorado, said "This prevents the liver from using carbs as fuel and, instead, stored body fat and recently consumed fat are burned."

More body fat burned means less weight gain.

Using corn meal in your diet

To tap into the many fat-busting qualities of corn meal, try including corn meal in your diet. Use them in your baking-corn muffins, cornbread, corn pancakes. Combine cornmeal and seasonings as breading for fish, chicken, or hot dogs. Coarser versions of cornmeal can be used to prepare polenta, a nutritious alternative to carbohydrates. It can also be used to sprinkle the bottom of baking pans to prevent foods from sticking. For more ideas, check out 100 cornmeal recipes at foodnetwork.com.

Tags: corn meal, dietary fiber, your diet, corn meal, Corn Meal Weight, corn meal your, grain corn

Eat Calamari

Calamari is a fantastic seafood appetizer that can be made salty, spicy, or seasoned in a variety of ways. Calamari, known as squid, is usually fried with batter and then you can eat it with different sauces. Many restaurants choose to have this type of popular appetizer on their menus since it is easy to make and is a great start to any entree.

Instructions

1. Buy approximately 1 pound squid that is trimmed, clean and sliced. Also make sure you have a third cup of cornstarch, some fresh ground pepper, a few lemons for flavour on hand for this dish. You will also need 2 cups of vegetable oil for frying.

2. Batter the squid with the cornstarch, add the rest of the flavorings, and place in a pan. Add sea salt and freshly ground pepper onto the calamari. Turn the calamari over in the pan to prevent them from getting burnt. Fry them in this batter and oil until light golden brown.

3. Cut the lemons that you have purchased into wedges and place them on the plate when you are going to serve them to your guests. A squeezed lemon is always an excellent touch when you eat seafood.

4. Serve the calamari to your guests with cocktail sauce, horseradish and spicy brown mustard. They can choose from any of these sauces to add flare to their calamari appetizer.

5. Take your own portion and enjoy the lemon flavoring. Eat with a fork and chew each piece of squid completely for full enjoyment.

Tags: ground pepper, your guests

Keep Your Spinach From Wilting

It's easy to keep your spinach leaves crisp and green all week long.

Antioxidant- and nutrient-rich spinach is best eaten fresh from the grocery store. As the leaves begin to wilt, they decline in flavor and lose some of their valuable nutrients. Wilting spinach feels soft instead of crisp, loses its color and develops an unsavory,slimy coating. If stored properly, you can keep your spinach fresh for over a week. The best advice for storing spinach is to leave it be. Rinsing, chopping or re-packaging it encourages wilting and spoilage.

Instructions

1. Select fresh, deep green spinach when you're at the grocery store or farm market for the longest shelf life. Avoid spinach that is slightly wilted, yellowed or slimy.

2. Keep your spinach dry. Don't wash before storing it because excess water can encourage the spinach to wilt prematurely.

3. Place your spinach in a clean plastic bag. Keep pre-packaged spinach in its original container.

4. Store your spinach in the refrigerator, preferably in the vegetable crisper. Properly refrigerated, spinach will keep for five to seven days. Pre-packaged spinach will keep up to 10 days.

Tags: your spinach, grocery store, keep your, spinach will, spinach will keep, will keep

Cook Frozen Soy Beans

Soybeans come in over 1,000 varieties and can be as small as a pea to as large as a cherry. All soybeans come in inedible pods covered in a kind of fuzz. Green soybeans, also called edamame, are the most popular. Picked once fully grown but not quite mature, edamame are often then frozen, either in the pods or shelled. You can buy frozen soybeans in one-pound bags, and cooking these nutritious legumes is a snap.

Instructions

1. Thaw the frozen edamame; place the pods or shelled beans in a colander and rinse.

2. Fill a large pot with water and bring it to a boil. Add salt, if desired.

3. Add the thawed soybeans to the boiling water and cook for 3 to 5 minutes for chewier beans and up to 10 minutes for soft, creamier beans. Avoid overcooking if you do not plan to mash them (for hummus, for example).

4. Drain cooked beans or pods and allow them to cool for a few minutes.

5. Squeeze the cooked pods between your fingers to eject the beans. Salt shelled beans if desired.

Tags: pods shelled, shelled beans

Keep Wine At Temperature

To keep wine at the right temperature, you have to know enough about the different types and colors of wine, and which should be kept at which temperature. Proper storage ensures that the wine you buy will taste its best, and you'll save yourself the embarrassment of having company over and pouring them glasses of warm Chardonnay!

Instructions

1. The general rule for wine temperature is that white wine is kept cold, and red wine is kept closer to room temperature. Begin by taking a look at the bottle of wine you have. If it's red, leave it on the counter for now. If it's white, put it in the fridge.

2. Red wine keeps best when stored in a wine cellar, but it is an expensive investment for non-wine connoisseurs. The next best place to store your red wine is in the basement or in a closet. Although red wine shouldn't be kept cold, heat is also not good for wine. Storing in a dark place like a basement or closet, where less light will reach, keeps it just a bit cooler. Heat ages wine, and humidity can cause mold and mildew. Choose a location with minimal light, heat, and humidity. A temperature between 50 to 60 degrees Fahrenheit is recommended.

3. White wine will remain cold in the fridge, but that alone might not bring it to the perfect temperature. Your fridge is probably between 35 and 38 degrees, which is often too cold for a white wine, although that's a matter of personal taste. You can let the wine sit out of the fridge until it reaches a temperature you enjoy, and then use a wine sleeve, a container you keep in the freezer, to keep it cool. Or, if you are only drinking a glass, you can use plastic ice cubes. Real ice cubes can't be substituted because they will melt into the wine, watering it down and changing the taste.

Tags: basement closet, between degrees, kept cold, white wine, wine kept, wine will

Make Salade Olivier

Salade Olivier, despite it's French name, is a traditional Russian dish, often served at holiday family gatherings, such as New Year's. It is similar to American style egg salad, except that it has meat and vegetables added. It is easy to make, though it can be time consuming. Therefore, the whole family should help out in the preparation. The ingredients and proportions typically vary somewhat from one family to the next. This recipe should make about 10 cups of salad.

Instructions

Prepare the potatoes

1. Boil five unpeeled large potatoes for approximately one hour, or until they feel soft inside when punctured with a fork.

2. Boil four large eggs at the same time in a separate pot.

3. Remove the potatoes and eggs from the heat and allow to cool

4. Peel the potatoes. The skin should pull off easily.

5. Remove the eggs from their shells.

6. Chop the potatoes into fine pieces and place them in a large mixing bowl.

7. Chop the eggs into fine pieces and place them into the bowl with the potatoes.

Prepare the other ingredients

8. Peel and finely chop a medium onion. Sweet onions work particularly well. Add to the mixing bowl.

9. Neatly dice about 10 ounces of smoked sausage or ham. You may substitute almost any cooked meat you like here. Packaged sandwich meats work well. Add to the mixing bowl.

10. Finely chop one or two large deli style pickles. Add to the mixing bowl.

11. Add one small can of peas and diced carrots. Other canned vegetables may be substituted according to preference. Add to the bowl.

12. Add a half cup each of mayonnaise and sour cream to the mixing bowl. Add salt and or pepper to taste.

13. Stir all ingredients together until thoroughly integrated. This will take several minutes.

14. Seal the bowl and refrigerate over night.

Tags: mixing bowl, eggs from, fine pieces, fine pieces place, into fine, into fine pieces

Make A Traditional Gin/Vodka Martini

The traditional martini is clear, potent, and a very sexy cocktail.

The martini is the drink of James Bond, Park Avenue executives and cocktail connoisseurs everywhere. Dispute over the exact origin continues, but it appeared on the scene more than a century ago. To this day martini drinkers have their absolute favorites, and purists quibble over whether to serve shaken or stirred. The original martini is gin and vermouth but vodka is also a traditional martini staple.

Instructions

Stirred

1. Chill the martini glass by filling it with ice while you prepare the drink. Prepare martinis one at a time, not in a large batch.

2. Fill the cocktail shaker with ice. Pour in 1/2 oz of the vermouth and very gently stir it .

3. Dump the ice from the glass. Pour vermouth from the bottle around the rim. Use the liquor spout on the bottle to control the flow -- the idea is to just coat the glass and get rid of water residue from the ice. Once the vermouth has run down to coat the inside of the glass, dump it in the sink.

4. Gently pour the vermouth from the shaker down the drain.

5. Add 3 1/2 oz. of gin or vodka to the cocktail shaker and stir. Strain into the martini glass.

6. Skewer an olive or cocktail onion on a pick, and place in the glass, or add a thinly sliced lemon or lime twist as garnish. Serve immediately.

Shaken

7. Chill a martini glass by filling it with ice while you make the drink.

8. Fill a cocktail shaker with ice. Add 3 shots, equaling 3 oz. of vodka or gin. Mix in 1 oz. of dry vermouth. Shake vigorously for about 30 seconds to chill the liquor.

9. Dump the ice from the martini glass and swirl a small amount of vermouth around the rim, letting it coat the glass. Dump any remaining vermouth down the drain.

10. Pour the liquor from the shaker into the glass through the strainer. Add an olive or cocktail onion on a pick, or a lemon or lime twist for garnish. Serve immediately.

Tags: martini glass, cocktail shaker, Chill martini, Chill martini glass, coat glass, cocktail onion, cocktail onion pick

Pick Meats For Italian Sunday Sauce

The crowning glory of traditional Italian-American Sunday family dinners, Italian Sunday sauce contains just the right blend of meats simmered until falling off the bone in a garlicky tomato-olive oil mixture. Picking the right meats to use in Italian Sunday sauce requires knowing which kinds of meats complement each other in flavor without overpowering the taste of other sauce ingredients and which meats profit from steady stove-top braising.

Instructions

1. Prefer bone-in meats. While it can get messy to remove the meat from the bones once the sauce is finished cooking, meats still on the bone cook up more tender and succulent than boneless cuts.

2. Plan on mixing a variety of meats. Select an equal amount of beef, veal and pork.

3. Choose beef that is cut from the juicier bottom chuck or shoulder rather than from the drier round. Beef short ribs or shank also make excellent choices for Italian Sunday sauce because of their ability to tenderize after long, slow simmering.

4. Select pork from the shoulder or butt. Also excellent for Italian Sunday sauce are baby back or regular spare ribs and country ribs still on the bone. Pork from the loin contains very little fat and remains dry and stringy even after braising.

5. Pick veal from the shoulder blade or bone-in shanks. Reserve veal from the loin or top round for cutlets rather than Italian Sunday sauce because they are too mild in flavor and dry out after more than just a few minutes of cooking.

6. Buy a variety of bones for Italian Sunday sauce. Veal, beef and pork neck bones not only boost the overall meaty flavor of the sauce but also provide enough natural gelatin to thicken the sauce naturally.

Tags: Italian Sunday, Italian Sunday sauce, Sunday sauce, Sunday sauce, from loin, from shoulder, rather than

Mint Quinoa Salad

Quinoa, also known as a mother grain looks like bulgar.

Quinoa, a seed grown in South America, contains no gluten making it an ideal grain substitute for people allergic to wheat. The seed, rich in fiber and protein, has a texture similar to rice. Quinoa can be purchased in health food stores.

Salad Base

Quinoa can be boiled in water for approximately 12 to 15 minutes. Cooked quinoa has a nutty taste and a grain-like texture.

Ingredients

To make a quinoa mint salad, use chopped mint generously. Add tomatoes, cucumbers, onions, parsley and olive oil. The Food Network recommends a lemon juice-red wine vinegar dressing, and serving quinoa mint salad with an avocado.

Benefits

Quinoa, high in protein, contains all essential amino acids, making the seed a complete protein. Vegans or vegetarians can eat quinoa as a protein source. Quinoa mint salad also provides magnesium, iron, copper and phosphorus. Health food delicatessens and restaurants sometimes serve quinoa salad as a gluten-free salad option.

Tags: mint salad, quinoa mint, quinoa mint salad

Keep Scones

Scones are best fresh out of the oven.

Sometimes, regular toast and jam is simply not what you want for breakfast. Scones offer a delicious alternative to the regular toast and jam routine. Scones are a quick and easy bread to make and only take around 30 minutes from putting the dough together to taking them out of the oven, before they are on your plate and ready to eat. While scones are ideal just out of the oven, keeping scones to eat on a day when you do not have the time to bake, is also an option. Whether you decide to keep your scones out on the counter, in the refrigerator or in the freezer, each place has a maximum keeping time before the scones become too dry and are no longer any good.

Instructions

1. Decide when you are going to eat your scones. When you plan to eat the scones is what decides where you keep them. The counter has the least amount of holding time at about two days, while the refrigerator keeps scones fresh for about a week, and the freezer keeps scones fresh for about two months.

2. Wrap the scones. Whether you decide to keep the scones at room temperature on the counter or in the refrigerator, wrap the scones in plastic wrap or foil to prevent them from drying out. Zip up plastic bags are also ideal in preventing scones from drying out. For scones that are going in the freezer, they must be wrapped in plastic wrap or foil and then placed in a freezer bag to prevent freezer burn.

3. Place the scones in a safe place. When keeping scones at room temperature, make sure they are not sitting in an area that gets warm or hot, such as on top of the oven. More heat dries the scones out and makes them hard. Keep the scones wrapped at all times to prevent drying out.

Tags: counter refrigerator, decide keep, fresh about, from drying, keeping scones, keeps scones, keeps scones fresh

Lobster Dinner Ideas

A lobster dinner is always a special occasion. The rich, meaty shellfish has a sweet taste that makes it a versatile meat for many different recipes. Paired with a white wine, home-made crusty bread and a salad, the meal is both simple and gourmet. Finish it off with a light dessert, and your guests will remember the wonderful meal for a long time.

Recipe Ideas

A lobster bisque or a more hardy lobster chowder makes a great dinner on a cold winter day. Chilled lobster meat in a salad of mixed greens, sliced oranges and onions makes a light dinner on a summer day when it is too hot to cook. Lobster makes a good ingredient for a pasta dish with cream sauce, or as the filling for ravioli. It works as a stuffing for salmon, cooked on the grill and, of course, as the featured ingredient in a traditional boiled lobster dinner.

Sides

Crusty, buttered homemade bread taken steaming hot out of the oven goes with every one of these lobster dinner ideas. Because lobster is so rich, the sides that accompany a lobster dinner should be simple and light, like a baked potato, corn on the cob, green salad or steamed vegetables. For grilled, boiled and steamed lobster, serve clarified butter for dipping along with sliced lemon.

Beverages & Dessert

Lobster goes well with the chilled white wines like Riesling and Chardonnay. For people who don't drink alcohol, serve mineral water, lemonade or iced tea. Make a very light dessert, like lemon sherbet, sliced fresh fruit or shortbread cookies.

Tags: lobster dinner, light dessert

Pickle Broccoli & Cauliflower

Pickled broccoli and cauliflower puts a new spin on an old favorite.

If you and your family are tired of eating regular steamed broccoli and cauliflower, there are plenty of alternative cooking methods that you can try to spice up these common veggies. Pickling your broccoli and cauliflower infuses it with a pleasantly pungent flavor and preserves it for up to a year. Pickling also is a great way to make sure your family can enjoy broccoli and cauliflower all year round.

Instructions

1. Choose fresh heads of broccoli and cauliflower. You will be able to tell freshness by checking for tight florets that cling to the stalk. Do not choose broccoli or cauliflower that has limp stems or brown spots.

2. Wash the vegetables, and chop the broccoli and cauliflower into small florets. You can chop and pickle the stems or discard them, depending on your preference. Peel the onion, slice it in half, then cut each half into thin half moons and set aside.

3. Add the water, vinegar and kosher salt to a saucepan and cook until just boiling, then turn off the heat.

4. Sanitize your mason jars by submerging them in a large pot of boiling water for at least 30 seconds. Remove them from the boiling water using a pair of tongs and set them aside to dry.

5. Measure out the pickling spices, dried thyme and red pepper flakes into a small bowl, stirring to combine. Divide the spice blend evenly into the jars. Divide the onion slices evenly among the jars, and place them on top of the spice blend. Tightly pack the broccoli and cauliflower florets into the jars.

6. Pour the pickling liquid into the jars, filling them to the very top. Clean the rims of the jars with a clean towel. Cap the jars tightly and fully submerge the jars in a pot of simmering water for 10 minutes. Remove the jars from the pot with tongs and set out on the counter to cool before storing in a pantry or cupboard.

7. Allow the pickles to brine for two to three weeks before consuming. Store your pickles in a cool, dark place for up to a year. Once you open a jar, store in the refrigerator.

Tags: broccoli cauliflower, into jars, boiling water, broccoli cauliflower, into small, spice blend, your family

Keep Potatoes From Turning Dark

Preparing potatoes in advance reduces last-minute hustle and bustle.

Preparing potatoes ahead of time takes away some of the anxiety and last-minute hustle. The problem is, if you wash and peel them ahead of time, they might turn dark by the time you begin cooking them. You can prevent the potatoes from turning dark by following a few simple instructions.

Instructions

1. Mix a solution of 1 quart cool water and 3 tbsp. lemon or lime juice. Make enough of this solution to completely cover the potatoes you peel.

2. Peel the whole potatoes with a potato peeler.

3. Drop the potatoes into the pot of the cooled solution as you peel them.

4. Place the pot potatoes and solution into a refrigerator and allow it to set for 1 hour.

5. Drain the water from the potatoes thoroughly through a colander. Place the potatoes into a smaller container with a lid that seals tightly, allowing as little air as possible to reach the potatoes.

6. Store the potatoes in the refrigerator up to 24 hours in advance of preparing them.

Tags: ahead time, last-minute hustle, peel them, Place potatoes, potatoes into, Preparing potatoes

Flip Pancakes

A meal of hot pancakes and maple syrup is the perfect weekend breakfast. The most challenging part of making these fabulous flapjacks is the flipping. Getting pancakes a perfectly golden brown color on both sides takes skill, precision and great timing.

Instructions

1. Place a large cast iron skillet on the stove. Using a large skillet gives you plenty of room for flipping.

2. Heat skillet to medium high heat. If using a gas stove, a low to medium flame is best. Pancakes need to cook all the way through before they burn on either side.

3. Place about ? cup of batter into the center of pan. Spread the batter evenly into a perfect circle. This takes practice, but gets easier each time.

4. Watch the surface of the pancake. When bubbles form and the edges begin to look dry, gently lift one edge of the pancake to check for color. Golden brown means ready to flip.

5. Push your spatula firmly and quickly under the entire pancake, and in one motion, lift and flip. Your pancake should land back in the center of the pan.

6. Gently push on the pancake to flatten after flipping. This will push out the batter and allow for more even cooking.

7. Flip the pancake back over after lifting the edge and checking for color.

8. Push down one last time on cooked pancake. If no batter oozes out anywhere, the pancake is done.

Tags:

Fancy Vegetable Tray Ideas

Fresh vegetables, like asparagus, add an interesting flair to a fancy vegetable tray.

Serving a vegetable or crudite platter at any event adds a classic touch for a fun occasion. Healthy and good for you, vegetables give the cook options for creativity. Bright in colors and delicious when paired with dips, a fancy vegetable tray will satiate guests or keep them occupied until dinner is served.

Vegetable Centerpiece

Using a deep galvanized-metal planter, create a vegetable tray that has double-duty as a centerpiece. In an article on Martha Stewart.com, it is suggested to "line the bottom with sprouts, and pour in enough water to moisten them." Purchase a variety of colorful vegetables such as asparagus, cauliflower, carrots, orange bell peppers, cherry tomatoes or broccoli and arrange them inside the planter. Serve with ranch dip on the side.

Summer Vegetables

Summertime leads to the freshest vegetables being available for consumption. Create an assortment of traditional vegetables like cucumbers, carrots, celery and broccoli. Mix in interesting vegetables like jicama, an assortment of bell peppers, snap peas, zucchini and artichoke. Have a few different kinds of dips with opposite flavors, like a Tazaki dip, hummus, traditional ranch and a curry dip.

Stuffed Vegetables

Get creative when preparing this tray by using vegetables as a natural cup. Vegetables like tomatoes, mushrooms and bell peppers can all be used to create a stuffed vegetable tray as an hors d'oeuvres. Celery sticks can be filled with cream cheese, or refer to Food Network's Giada de Laurentiis for recipes such as Herb Stuffed Tomatoes, which take only 20 minutes to prepare.

Specialty Orders

If pressed for time, and the budget allows, many specialty high-end grocers or restaurants geared toward health foods will prepare a veggie/crudite platter for any gathering at a nominal fee. Find a store such as Gelson's Grocery in California, which has a vegetable platter that serves 12 to 15 people for $39.99 (at the time of publication). Serve with dip options like eggplant caviar or a zesty avocado lime dip. If nothing like this is available, reach out to a high-end restaurant in your town.

Tags: bell peppers, vegetable tray, vegetables like, crudite platter, fancy vegetable

Brands Of Coconut Water

Coconut water has many health benefits.

In the past five years, coconut water has taken over the fruit beverage industry. While different from the milk harvested from the fruit, coconut water has all the health benefits. Low in calories and extremely high in potassium, the water has a nutty taste and is a favorite among exercisers and athletes. Although there are quite a few brands of coconut water available, there are three at the top in terms of sales and environmental impact.

Vita Coco

According to "The Huffington Post," this popular brand sold $20 million worth of their product in 2009. Vita Coco's website claims that it is carried in over 17,000 stores across the country. Its founder, Ira Liran, established the company in 2004 upon witnessing coconut water's immense popularity in his wife's native Brazil. With twice the potassium of a single banana, Vita Coco packs a healthy juice in a simple, portable box.

Zico

This second-most popular coconut water brand receives help from the Coca-Cola company, reports "The Huffington Post." According to Zico's website, coconut water has been consumed for thousands of years and is the only natural fluid that can be introduced into the human circulatory system. The company urges consumers to drink the beverage before, during and after exercising to replenish the body's fluids. Zico's plastic and cardboard bottles are completely recyclable.

O.N.E.

An acronym for One Natural Experience, O.N.E. was created by Brazilian Rodrigo Veloso. According to the company website, O.N.E. is dedicated not only to providing the world with healthy coconut water, but also to fighting childhood obesity and offering aide to educational institutions across the globe. Truly concerned with helping humanity, O.N.E. also uses only recycled wood from well-regulated forests. O.N.E. can be found in stores across the country and online.

Tags: coconut water, Vita Coco, across country, health benefits, Huffington Post, stores across, stores across country

Make Large Portions Of Meat Rub

Meat rub gives plain cuts of meat a more intense flavor profile.

Making a large portion of meat rub can serve several purposes. You may plan to bake or grill larger amounts of meat for a sizable group of people, or you might just want to make extra to save for future use. Most meat rubs are suitable for anything from beef, chicken and pork to fish and wild game. While the rub recipe itself can vary widely based on your personal preferences or favorite recipe, the basic method of measuring and multiplying can be applied to nearly any rub you desire to create.

Instructions

1. Multiply all ingredient amounts by four. For example, if the rub you plan to make calls for 1 tsp. of cumin and 1/4 cup brown sugar, you will need 4 tsp. of cumin and 1 cup brown sugar. Write down the measurements, or if you are a more experienced cook, multiply them in your head as you proceed through the recipe.

2. Measure the multiplied amounts of each ingredient into a bowl. Stir the rub until it is thoroughly mixed.

3. Sprinkle the rub over the meat you wish to cook, adjusting the amount you use based on your personal taste. A good rule of thumb is to use 1 or 2 tbsp. of rub for each pound of meat. Do not touch the meat and then put your contaminated hand back into the rub, or you will have to discard the extra portion.

4. Pour the leftover rub into a resealable, airtight container. Place a piece of tape on its lid, and label it as meat rub. Include the date the rub was made.

5. Store the meat rub in a cool, dry place for up to three months, or place it into a freezer for up to eight months.

Tags: based your, based your personal, brown sugar, cumin brown, cumin brown sugar

Make Homemade Flavored Cheese

Flavored cheeses are fantastic additions to your buffet table and are delicious and attractive appetizers to serve at both cocktail parties and informal gatherings. If you start with one, simple, easy-to-whip-up basic recipe, you can then choose to flavor your cheese with sweet or savory ingredients. Surround your flavored cheese with dippers, and you're good to go.

Instructions

Cheese Base

1. Line a large colander with a piece of new, clean cheesecloth. Set aside. Dissolve 1/2 vegetable-based rennet tablet in 1/4 cup cold water. Set aside.

2. Fill the bottom pot of your double boiler three-fourths full with water. Place on your stove top over low heat.

3. Combine 1 3/4 cups whole milk, 1 cup heavy cream and 1/2 cup buttermilk in the top pot of your double boiler. Place the top pot on the bottom pot.

4. Use your candy thermometer to monitor the temperature of the milk mixture. Stir frequently.

5. Add the dissolved rennet mixture to the milk when it reaches 85 degrees Fahrenheit. Stir well to combine.

6. Cover your pot and allow the mixture to sit over low heat for approximately one hour or until a layer of whey (cloudy liquid) forms on top of the curd (yogurt-like compound). Check your candy thermometer periodically to ensure that you maintain a temperature of 85 degrees Fahrenheit.

7. Slice the curd into vertical, one-inch squares with a long knife, allowing the whey to seep into the crevices. Let stand for five minutes, then remove from stove top.

8. Place your cheesecloth-lined colander into the sink. Gently spoon your cheese mixture into the colander to drain. Allow the mixture to drain in your sink for eight to 12 hours or until it is no longer dripping.

9. Place a clean dish over the cheese and press down very gently to squeeze out any excess liquid.

10. Spoon the cheese into a mixing bowl. Stir in 1/2 tsp. salt. Flavor as desired.

Sweet Cheese Flavors

11. Add 1/4 cup honey, 1 tsp. cinnamon and 1 tsp. nutmeg. Stir well until creamy and serve with honey wheat, cinnamon or graham crackers.

12. Stir in 1/2 cup of your choice of flavored fruit preserves. Serve with water crackers, pretzels or mini-bagels.

13. Add 1/4 cup chopped almonds, 2 tsp. almond extract and 1 tsp. vanilla extract. Stir well to evenly distribute the ingredients. Serve with apple slices, strawberries and chocolate-covered graham crackers.

Savory Cheese Flavors

14. Spoon your cheese into the center of a large platter. Pour salsa (homemade or store bought) over the cheese. Surround with yellow and blue corn chips.

15. Add 1/4 cup each chopped green olives and chopped walnut pieces to your cheese. Stir well until creamy and thoroughly combined. Serve with celery sticks, crackers or white melba toast.

16. Sprinkle 2 tsp. each dried basil, thyme and cilantro over your cheese. Stir well to evenly distribute the herbs. Serve with wheat, garlic or sesame crackers.

Tags: Stir well, your cheese, bottom your, candy thermometer, Cheese Flavors, cheese into, cheese Stir

Cook Almost Anything In A Crock Pot

As any busy family knows, the crock pot is the silent kitchen work horse. Learn to cook almost anything in a crock pot, and you have a very inexpensive personal chef to prepare your meal for you. Here is cook just about anything in a crock pot.

Instructions

Dinner

1. Divide your recipe ingredients up into sections of types of food. Certain foods cook slower than others and you need to place them accordingly into your crock pot. Divide your root vegetables, grains, other vegetables, meats and spices.

2. Dump the root vegetables on the bottom. These cook the slowest and need the most heat to cook completely. Some examples of root vegetables you want to put at the bottom of your crock pot are potatoes, carrots and sweet potatoes.

3. Place your grains in next. This includes all types of rice, but you may choose to add the quick cooking couscous at this step as well.

4. Top your grains with your summer veggies such as tomatoes, beans, corn, squash and peppers. These are safer here than at the bottom of the crock pot.

5. Put the meat on top. This allows the juices to flavor the rest of the meal. Add the spices and liquid required for the grain to adequately cook, plus a cup or more, depending on the size of your crock pot.

Lunch

6. Toss in enough liquid to cook a box of macaroni and cheese, along with some canned chicken, fresh vegetables and maybe a few spices.

7. Put the contents of the macaroni and cheese box in the crock pot and mix well

8. Set your crock pot on low to cook for about 2 to 3 hours and have a hot lunch ready and waiting for your kids at lunch time.

Breakfast

9. Pour in enough hot cereal for the amount of people you need to serve the night before.

10. Dump in enough water or rice milk to cook those servings, plus a little extra.

11. Put your crock pot on the lowest setting and have a hot breakfast waiting for you in the morning.

Tags: your crock, root vegetables, Divide your, macaroni cheese, well your, your grains

Just Make One Serving Of Peanut Butter Noodles

Peanut butter noodles make a delicious dinner for one.

Peanut butter is an ingredient central to many Asian dishes. Recipes from chicken satay and dipping sauces to pad Thai and other noodle dishes use peanuts and peanut butter for a thick, nutty taste. While cooking up some Asian flavored peanut butter noodles is a quick way to satisfy a craving for the taste of peanut butter, it can be more challenging to make just one serving of this tasty dish. By scaling down a large recipe, a single person can enjoy one serving of peanut butter noodles.

Instructions

1. Add water to a pot that's large enough to fit your serving of pasta. Bring the pot of water to a boil on the stove top.

2. Measure out 2 oz. of pasta using a kitchen scale. Other kitchen tools have holes that you can stick the spaghetti through to measure out a single serving.

3. Add the pasta to the boiling water and cook according to the directions on the pasta's package. When the pasta is done cooking, drain it and pour the cooked pasta into a bowl.

4. Mix together the ginger, chicken broth, soy sauce, peanut butter, honey and garlic in a saucepan. Add some chili paste for a spicier sauce.

5. Heat the peanut butter mixture over medium heat until the peanut butter melts and the mixture is heated thoroughly.

6. Pour the peanut butter sauce over the cooked noodles. Toss the pasta to allow the sauce to get mixed in and coat the pasta.

7. Sprinkle the chopped green onions and peanuts on top.

Tags: butter noodles, peanut butter, peanut butter, peanut butter, serving pasta

Substitutes For Fresh Horseradish

Horseradish combined with mayonnase creates a spicy condiment for rich meats, such as ham.

Horseradish is a large, white root with a pungent flavor used to add a spicy hot kick to condiments. Bottled horseradish is readily available in supermarkets, but fresh horseradish can be more difficult to find. Few things match the pungency of fresh horseradish, but there are suitable substitutes available for your cooking needs.

Bottled Horseradish

Bottled horseradish is available in the condiment section or refrigerated case of most supermarkets. This is either horseradish sauce with cream or simply shredded horseradish in vinegar or beet juice. Bottled horseradish lacks the nose-clearing pungency of the freshly grated root. Replace each tablespoon of freshly shredded horseradish with 2 tbsp. of bottled horseradish. Use up to 3 tbsp. of bottled horseradish sauce made with cream for each tablespoon of freshly grated horseradish.

Wasabi

Do not be fooled by the bland appearance of wasabi paste. It packs a horseradish-like punch.

Wasabi is called Japanese horseradish, but this root produces a green-colored paste when ground, instead of white like traditional horseradish. Paste from wasabi is used as an aromatic condiment served with sushi. The pungency is similar to that of horseradish, but like horseradish, fresh wasabi can be difficult to find. Wasabi paste and powder are more easily found in Asian markets and gourmet food stores. Use 1 tbsp. of grated fresh wasabi, 1 tbsp. wasabi paste or 1 tbsp. wasabi powder mixed with 3 tsp. of water to replace 1 tbsp. of freshly grated horseradish in any recipe. Look for 100 percent grated hon-wasabi on the packaging to ensure you have real wasabi and not an imitation product.

Black Radish

Black radishes are an ingredient frequently used in Eastern European cooking, according to "Cook's Thesaurus." If you cannot locate these roots in a supermarket, look in Eastern European grocery stores. True to their name, these radishes have a black exterior, but the flesh inside is white. Replace grated black radish on an equal basis for fresh horseradish in any recipe. If you find the black radish too strong in aroma, slice it and cover the slices with a sprinkling of salt. Let the salted slices sit for 60 minutes and rinse off the salt. This salting and rinsing reduces the bitterness in the radish.

Horseradish Tree Root

The horseradish root tree (Moringa oleiflera) got its name from the similarities in flavor shared by its roots and horseradish. These are tropical trees indigenous to India and Arabia. Today, through cultivation, it is grown around the world in tropical regions in countries, such as Mexico, the Philippines, Malaysia and tropical regions of Africa and the Americas. This is a slender tree, growing up to 30 feet high with brown, dangling fruit pods in the late spring. Use the roots of this tree exactly the same as you would horseradish: dig them up, wash thoroughly, peel and grate for using fresh in recipes in an equal substitution.

Tags: fresh horseradish, freshly grated, black radish, Bottled horseradish, bottled horseradish, difficult find, each tablespoon

Find Cheap Prizes For Contest Winners

Contests are fun to enter, but they are even more fun to hold yourself. Whether you are having a group contest among friends, for your business or to promote your website, a lot of thought has to go into having a contest. The biggest decision you have to make is what to give as a contest prize; you need something that is a quality product and relatively inexpensive since most of the time you don't make money from a contest. You can get inexpensive but quality items to give away as contest prizes in several ways.

Instructions

1. Ask sponsors for prizes. Sponsors can be anyone from the neighborhood knitter to a large corporation. A sponsor is someone who gives something away in exchange for a mention of his name or company. Visit local stores, email large companies or ask someone you know who has a small business they want to promote.

2. Ask for donations. Some of the best contest prizes come from people you know. If you don't have a lot of money to buy a contest prize, then ask your family, friends and neighbors if they can donate something. Perhaps they have an antique pendant or a crystal vase that they want to give away for a good cause. Maybe they want to make something or offer their services. When you are creative with your contest prizes, more people will want to enter your contest.

3. Buy in bulk. One of the best ways to save money is to buy in bulk, and that works for contest prizes as well. If you are planning to hold a large contest, buy your prizes in bulk and giving out several of the same item rather than different items. You could go through a distributor that is willing to cut you a deal on a large order of items, or you could go to a warehouse store where you can buy several items for less when you buy them together.

4. Buy prizes online. Some of the best deals can be found on the Internet. By comparison shopping online, you can find quality items to give away as contest prizes while still saving money. Check for online coupons, as that can save you additional money.

Tags: contest prizes, give away, they want, away contest, away contest prizes, contest prize, give away contest

Make Lumpia

You'll never go back to Chinese egg rolls after you try these exquisite little Filipino delights. Serves six.

Instructions

1. Shell and devein the shrimp and place in a food processor. Pulse the shrimp until they are evenly chopped but not pureed.

2. Heat the one tablespoon of oil in a large skillet over medium heat. Add the onion and cook for 4 minutes.

3. Add the garlic, carrot, and salt and pepper; cook for another 2 minutes. Add the pork and cook until no longer pink.

4. Add the shrimp and jicama and cook, stirring, for another 2 minutes.

5. Remove from the heat and drain the mixture in a colander lined with paper towels. Let it cool.

6. In a small bowl, mix together the cornstarch with 1 c. water. Add the sugar, vinegar, ketchup and chili sauce to the bowl and mix well.

7. Simmer the sauce mixture in a small saucepan over medium heat until thickened. Set aside.

8. Place a lumpia wrapper on a large plate. Spread 2 tbsp. of the meat mixture in a thick line on the wrapper edge closest to you.

9. Starting with this edge, roll it over the meat mixture once. Fold the two edges to the right and left of the mixture toward each other until they're snug against the roll of meat.

10. Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.

11. Repeat with remaining wrappers.

12. Heat the remaining oil in a small skillet over medium-high heat. Using tongs, dip each roll into the hot oil and fry until golden on all sides.

13. Remove to a plate lined with paper towels to drain.

14. Serve hot with the sauce on the side.

Tags: another minutes, lined with, lined with paper, meat mixture, medium heat, over medium

Make Fruit Trays

Make Fruit Trays

Have you ever gone to the grocery store and saw one of those gorgeous fruit trays? You can make a fruit tray in your home that is every bit as delicious-looking and -tasting as those you can buy. By making it yourself, you can add the fruits you love. All you have to do is buy the fruit and aluminum tray, or use a large plate from your kitchen. It's simple, fast and your whole family will love it.

Instructions

1. Rinse off the fruit with some water and set it on paper towels. Gently pat dry. Always wash off all of your fruit to make sure there are no pesticides left on the outside.

2. Get the fruit dip. You can make your own by mixing 8 oz. cream cheese, 1 cup of Cool Whip and 1/4 cup of sugar--or you can just go the grocery store and buy some commercial fruit or caramel dip.

3. Peel and cut the fruit. Don't peel the red and green apples. Peel and cut the cantaloupe into 3- or 4-inch chunks. Cut the apples and the chunks of cantaloupe into slices. Cut the fruit as thick or thin as you want. You can leave the tops on the strawberries when you slice them in half if you wish, for added visual appeal.

4. Arrange the fruit on the tray. Place a layer of cantaloupe on the tray and then a smaller layer of apple slices on top, alternating between the red and green apples. Coordinate the colors of the fruit when you arrange them so they are pleasing to the eye.

5. Place the grapes in the middle of the tray and make a slight well in the middle of the grapes. Place the cherries in the well. Arrange the strawberries so they are encircling the grapes. Either place a container of toothpicks near the fruit tray or use forks and spoons to get the fruit to your plate.

Tags: fruit tray, cantaloupe into, fruit make, green apples, grocery store

Toast Marshmallows Over A Fireplace

Toast Marshmallows Over a Fireplace

In the middle of winter while the snow is mounting up outside, a fun thing to do with the kids is to light a fire in the fireplace and have an indoor camping trip. If your living room is large enough, you can even pitch your tent and let the kids spend the night in it. No camping trip is complete for kids without the chance to toast marshmallows.

Instructions

1. Use real wood logs for your fire. It is never a good idea to toast marshmallows or cook any other food over Duraflame, or similar fake logs. These logs are chemically treated to ignite easily and food cooked over them can be harmful to your health.

2. Light a small fire in the fireplace. You do not need a large fire for toasting marshmallows. Since you need to remove, or open, the grate, door or screen that you usually use in front of the fire, it is important to keep the flames small.

3. Choose marshmallow toasting sticks. Be careful if you are getting sticks from outside for use toasting marshmallows. Many of the sticks you can find in the winter are dead and dry and might break when put into the hot fire. A better choice for toasting marshmallows over a fireplace is commercially sold marshmallow sticks or roasters.

4. Remove or open the screen from the front of the fireplace to allow easy access for toasting marshmallows.

5. Supervise the children closely when toasting marshmallows, or toast them yourself and then give them to the kids, depending on their age. Be very diligent when toasting marshmallows on an indoor fireplace with your children. If a marshmallow catches on fire, children have a tendency to wave the marshmallow in the air to try to put it out. A lit marshmallow flying off of the stick in your living room can cause a fire.

Tags: toasting marshmallows, camping trip, fire fireplace, living room, Marshmallows Over, Marshmallows Over Fireplace

Follow Fork Etiquette

Using proper fork etiquette is an important part of practicing good table manners. The rules of proper fork etiquette, however, vary depending on where you are. In the U.S., American etiquette style is used. In most other Western countries, including European and South American countries, the Continental etiquette style is dominant.

Instructions

Follow the American Style

1. Hold the fork in your left hand with the tines pointing downward and the knife in your right hand when cutting a piece of food.

2. Use the index finger on your left hand to put pressure on the neck of the fork, and place the index finger on your right hand over the top of the blade of the knife.

3. Put your knife down and rest the tip of the knife on the edge of your plate.

4. Switch your fork to your right hand, and hold it between your thumb and index finger with the tines pointing up. The handle of the fork should rest on the knuckle of your middle finger. Use your fork to either stab the food or scoop it onto the fork.

5. Return your fork back to your left hand and pick up your knife with your right hand to cut another piece of food.

Follow the Continental Style

6. Hold the fork in your left hand with the tines pointing downwards and the knife in your right hand throughout most of the meal.

7. Use your fork in the left hand with the tines pointing down to pick up food.

8. Put down your knife and turn the tines up to scoop up foods like peas. If you are left-handed, you can keep the fork in your left hand. Otherwise, you can switch it to the right hand.

Tags: left hand, right hand, your left, your left hand, your right, your right hand, fork your

Get A Side Bang

Longer bangs can always be shortened.

Bangs can minimize a large forehead, hide forehead lines, give the appearance of fuller strands, and add a touch of mystery to your look. Side bangs looks best on square and heart-shaped faces because they soften the angles of the face. If your face is oval-shaped, side bangs may also work for you because oval-shaped faces can get away with most hair styles. Cutting bangs for the first time can be challenging. Stick to the basics to get the best results.

Instructions

1. Cut your hair dry to avoid cutting off too much. Wash your hair if you desire to cut your hair while wet. Wet has less flyaway hairs and is easier to cut, but it does shrink when it dries. If you cut off too much hair, you risk ending up with bangs that are too short.

2. Section off the hair you want to cut into bangs. Draw an imaginary line upward from the tip of your nose over your forehead toward you hairline. Part you hair using this point as the center.

3. Measure approximately 1 inch back from the front of you hairline. Comb the hair from this point forward. Use your temples as a guide to show you the width of the hair you comb down.

4. Secure the hair at the back of your head with a hair tie.

5. Hold your hair between the fingers of one hand and lift it away from your face at a 45 degree angle so your scissors can easily fit underneath.

6. Cut off the amount of hair depending on the length of the desired side bang. Make small cuts from the right to the left side of the hair. Move at a downward slope; gradually cut off less length as you work your way across. If your bang sweeps to the left, the longest hairs should be at your left ear. Cut your bangs straight it you want to be able to sweep your hair either to the left or right. Hold the scissors with the point facing upward and make small cuts to remove the excess hair. Holding the scissors upward will give you a less bold result.

7. Release the hair at the back of your head and use your hands to sweep your bangs in the desired direction.

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Pop Fluffy Popcorn

Quality kernels make fluffier popcorn.

From movie theater popcorn to stove top and microwave types, this delicious snack is easy to make -- but getting that perfect level of fluffiness can sometimes be a challenge. The primary element that determines popcorn's fluffiness is the amount of moisture in the kernels. You have more control over the moisture if you pop the popcorn on the stove or in an air popper.

Instructions

1. Buy quality popcorn kernels. The quality of the kernel will be the largest determining factor in the overall fluffiness of your popcorn. Look for kernels that are uniform, yellow and glossy. You do not have to spend a fortune on popcorn kernels but you may want to try using a reliable brand name instead of a less expensive generic brand.

2. Store your popcorn kernels in the fridge. Refrigerating your kernels helps preserve moisture, which results in fluffier popcorn.

3. Put a damp paper towel into your popcorn jar during storage. More moisture in the kernels results in fluffier popcorn and you can use this trick not only to add moisture to your kernels but to prevent them from getting dry over time. When the paper towel dries out, replace it with a new one.

4. Pop on the stove or invest in an air popper for fluffier popcorn. Other than changing the brand of popcorn you buy or the time and strength of your microwave, you do not have very much control over the fluffiness and overall final result of microwave popcorn. Popping popcorn on the stove allows you to choose quality kernels, use the type of oil you like and keep an eye on your popcorn as it's popping.

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What Is Gorgonzola Cheese

What Is Gorgonzola Cheese?

Although there are many types of blue cheeses out there, Gorgonzola is one cheese that many Americans know little about. Typically served at the end of a meal, this Italian cheese has a pungent flavor and a creamy or crumbly texture.

Identification

Gorgonzola is a member of the blue cheese family of cheeses. It is an uncooked cheese that has a white appearance with blue-green veins throughout. In the past, Gorgonzola could take one year to produce because of the long aging process. Today, the cheese is exposed to more oxygen, which shortens the process to three to six months.

Gorgonzola cheese can be of a young or an old variety. Gorgonzola that has not been aged long is called Dolce and is creamier and milder than the aged version. It is good for sauces and spreads. Piccante or Naturale Gorgonzola are the aged varieties. They are sharper and more crumbly which make them good additions to the tops of prepared dishes or for eating by themselves. In fact, Gorgonzola is most frequently served as a dessert cheese at the end of a meal.

History

Gorgonzola cheese has its roots in Italy and is named after a village that is now part of Milan's suburban area. The cheese itself was first produced in the ninth century, although its full blue green-gray color was not fully developed until the 11th century. Gorgonzola was originally aged in caves, where the blue veins in the cheese developed from spores.

At one time, Gorgonzola was called "Stracchino" cheese and was used to cure stomach conditions during the Middle Ages. It was also believed to prolong life.

Production

Gorgonzola cheese is an uncooked cheese made from unskimmed cow's and/or goat's milk. The milk is added to Lactobacillus bulgaricus and Streptococcus thermophilus bacteria along with spores of the mold Penicillium glaucum or Penicillium roqueforti.

After the whey is removed from the mixture, it is aged at low temperatures. As it ages, metal rods are inserted to create air channels which allow the cheese greater exposure to oxygen. The increased oxygen causes the mold spores to germinate much more quickly and create the blue-green veins. Gorgonzola is usually aged for three to four months, after which it is wrapped in foil.

Status

Gorgonzola cheese has special PDO status, which means that it has a Protected Designation of Origin. The quality and authenticity of Gorgonzola is protected by international and Italian law with certain regulations concerning the manufacture and packaging of the cheese. In fact, a consortium was created by the Italian government in order to protect and oversee the production of Gorgonzola. Gorgonzola must be produced with milks from certain provinces in Italy, and it also must be produced in the Piedmont or Lombardy regions in Italy.

Uses

Gorgonzola can be used in several ways. It is often served alongside fruit such as pears and figs and paired with wine at the end of a meal. When used in dishes, it can be served cold (on a salad, for instance) or hot. Gorgonzola sauces can be created for topping vegetables and short pastas such as ziti or macaroni, and it is also sometimes heated and served atop baked oysters. Gorgonzola can also be melted into a risotto or served with polenta. Because it is a typically Italian cheese, its use is generally reserved for Italian cooking.

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Freeze Cheese Curds

Cheese curds provide a quick, high-protein snack.

Curds are formed as part of the natural cheese-making process. Because curds are not yet pressed into molds, as in the final cheese-making stages, they have more liquid whey in their structure. This structure is what gives its chewy texture and "squeaky" characteristics. After a few days, the liquid evaporates and the curds begin to dry and age. Freezing provides an economical means to extend your cheese supply. While frozen curds will lose the characteristic "squeak," they will not lose their flavor. Instead of eating them as you would fresh curds, consider using the defrosted curds for Wisconsin's fried cheese snacks or Quebec's Poutine dish.

Instructions

1. Remove the cheese from original packaging and separate the curds into individual pieces.

2. Split the curds into half-pound portions and place them on a cookie sheet in a single layer.

3. Place the cookie sheet in the freezer for 20 to 30 minutes to flash freeze the cheese.

4. Remove the cookie sheet from the freezer. Transfer portions to separate freezer bags or containers. If using vacuum-sealed bags, follow the manufacture's instructions to seal.

5. Label each container or bag with the date and contents. Return them immediately to the freezer and store for up to four months.

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The Best Margarita Makers

Making margaritas at home is easy with the right equipment.

Creating a Caribbean style margarita at home is easy with the right machine. When buying a margarita maker, there are a few things to consider. Space, efficiency and durability are the most important, but you also want the machine to look good sitting on your counter. Margarita makers range in price form $50 to $200, however, you don't have to pay a lot to get more.

Back to Basics Smoothie Margarita Maker

The Back to Basics Smoothie Margarita Maker is an ideal margarita maker for drink lovers who are not looking to spend more than $50 on a machine. It does a great job for the price, taking the thinking out of making a frozen drink. The cute green machine is sure to brighten up any kitchen, and the mixer features a speed control setting as well as a pulse button, making it not just a blender for drinks, but also a food processor. So you can easily make an accompanying salsa for your Mexican-themed party. It handles the crushing and blending of ice for frozen margaritas and smoothies easily and quickly because of its 500-watt motor. A dispenser attachment makes filling glasses a snap.

Nostalgia Electrics Frozen Drink Machine

If you're a party person, this is the margarita machine for you. It features a 64-ounce container making it one of the larger drink machines on the market and affordable at under $100. The pour spout simplifies serving a batch of drinks and allows for easy self-service. The machine's patented "grind and shave" mechanism crushes ice perfectly and quickly and it has a see through lid that allows you to check on the drink's consistency. A handle makes it easy to carry your blender from counter top to table top, even when it is full.

Cuisinart Power Edge Blender

The Cuisinart CBT-1000 Power Edge Blender is a foodie's frozen drink mixer. As the name implies, this is a power blender designed to mix drinks and crush ice, but its Power6 Turbo-Edge blade is also designed to puree, mix and chop vegetables with maximum efficiency.The all-in-one feature makes it the ideal margarita maker choice if you are hoping to save space by combining a drink maker, food processor and blender into one appliance. And at around $149, the price is just right for those looking to not spend a lot of money.

Margaritaville Frozen Concoction Maker

Just like the name suggests, Margaritaville specializes in margarita machines. The Margaritaville DM1000 Bahamas Frozen Concoction Maker is a compact 450-watt mixer, which means you can quickly blend up a batch of margaritas in the 36-ounce canister without taking up too much space on your counter or patio top. And its specialty features certainly justify its $199 price tag. The dual motors do both the blending of the beverage and the shaving of the ice for frozen margaritas, so there is no prep work involved. Ice is stored in the top reservoir and with the push of a button, you can decide how many drinks you want to make. The Frozen Concoction Maker automatically mixes the right proportion of ice with the ingredients. Choose automatic settings if you are using a premade mix or manual if you are attempting to create your own margarita recipe.

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Deshell Sunflower Seeds

546 sunflower seeds.

Sunflower seeds are a wonderful snack, not only for your birds, but yourself as well. They are high in protein and fat and as such can help help to curb your appetite. With so many people getting healthy and losing weight these days, adding sunflower seeds to your diet can make a big difference to this. They also have a great full flavor even without using salt.

Instructions

1. Place the sunflower seed vertically so the crease between the two halves is facing lengthwise, between your top front teeth and front bottom teeth. Bite down gently until the shell just barely cracks open.

2. Using your front teeth, carefully split the shell halves the rest of the way down the middle. This will make it easier to get at the sunflower seed inside and also keep you from unintentionally chewing the shell with the seed.

3. Take the shells and the sunflower seed out of your mouth. This way you can be certain you get the three separated before eating.

4. Dispose of the sunflower seed shell halves by throwing them away. Eat the sunflower seed.

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Put On Clipon Sideswept Bangs

Bangs are a growing beauty trend.

Many women have a difficult time committing to hair bangs. Face-framing bangs do not work for every face shape. Side-swept bangs are most flattering on women with a square jaw-line. The side-swept bangs have a softening effect on a woman's face. Unfortunately, after you've visited the hairdresser, you will have to wait months for the bangs to grow out, before you can decide whether or not this is the hairstyle for you. Clip-on bangs are new alternative that allow you to try out bangs before you commit to your new hairstyle with scissors.

Instructions

1. Part your hair down the center of your scalp with a fine-tooth comb, and tuck the hair behind your ears.

2. Attach the clip-on bangs starting about an inch back from your hairline. The hair will have 3 clips attached to the back side in a triangle shape. Start with all of the clips popped open. Clasp the two back clips onto the scalp first by popping them shut. Then close the clip on the front.

3. Ensure the piece is securely attached to your head before styling.

4. Spray both your hair and the clip-on with a heat protectant.

5. Part your faux bangs on the side you would like them to fall.

6. Curl the bangs under, by gathering the hair in the round brush and blow drying the piece for 30 seconds on the coolest setting.

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