Make Cherry Cobbler

Cherry cobbler is a delicious dessert that can serve a lot of people. This makes it a good recipe for pot lucks and gatherings. Top the dessert with ice cream or whipped cream. Try using fresh fruit for this recipe when it is in season. Read on to learn more.

Instructions

1. Mix the cherries, cherry juice, sugar, corn starch and a pinch of salt together in a sauce pan.

2. Preheat the oven to 450 degrees.

3. Cook the cherry mix over low heat until thickened, stirring continuously.

4. Sift the flour, baking soda and 3/4 teaspoon salt.

5. Kneed the oil into the flour mixture until it makes a dough.

6. Add the milk in slowly so the dough is soft but not sticky.

7. Roll the dough out with the rolling pin until the dough is 3/4-inch thick.

8. Place the dough in a greased baking dish. Spread it across and up the sides of the dish. Remove any excess dough. Roll the excess into a ball and flatten it with the rolling pin. Cut it into small, 1-inch wide strips.

9. Pour the thickened cherry mix into the baking dish and spread it out evenly.

10. Criss-cross the cut dough on top of the cherry cobbler, leaving small holes for steam to escape. Place the dessert into oven and bake for 15 minutes or until golden brown.

Tags: baking dish, with rolling

Make Chinese Dishes Healthier

Looking for healthier Chinese dishes? If you enjoy Chinese food, you don’t have to give it up if you’re on a diet or just want to eat better. While the food at Chinese restaurants is laden with fried fat, you can cook delicious Chinese food at home that’s good for you. Follow these steps to make Chinese dishes healthier.

Instructions

Make Chinese Dishes Healthier

1. Skip unhealthy oils and sauces. Make a vegetable stir-fry with water or olive oil. Stir-frying is a healthier way of cooking, since it does not overcook or add fat to the food. Heat up the wok under a low flame with a little water or olive oil and some minced garlic and ginger. The garlic and ginger will add flavor and seasoning to the food, so you do not have to add other sauces and oils.

2. Load up on the vegetables. Add a mix of chopped vegetables to the wok and set the flame to low. You can include healthy and delicious vegetables like broccoli, carrots, bean sprouts and peppers. Skip the meat entirely or add a small amount of diced, lean chicken (cook before you cook the vegetables).

3. Don’t overcook the vegetables. Using a spatula or cooking spoon, stir the vegetables occasionally. Cover with a lid and cook for about 5 minutes or until the colors of the vegetables get a little brighter. For the most health benefits, cook it briefly to retain most of the nutrients and cook it with a low flame.

4. Make healthy substitutions. For an optional side dish, you can substitute white rice for brown rice, which is rich in fiber.

Tags: Chinese Dishes, Chinese dishes, Chinese food, food have, garlic ginger, Make Chinese

Himalayan Salt Cures For The Body

Today, the average person can often fall prey to a variety of illnesses and minor complaints because of faulty food habits and busy, stressed lifestyles. There are many store-bought chemical potions and drugs, and herbal home remedies from the kitchen and garden that can help to tackle such issues. However, crystalline Himalayan salt--the pure, natural storehouse of essential minerals, with almost no exposure to any kind of toxin for millions of years--from the Himalayan foothill mines can cure a variety of health-related problems.

Making the Brine Solution

Mix some Himalayan salt with two qt. of water and stir constantly until all the crystals dissolve. Keep adding salt and stirring until the water can dissolve no more salt. This resultant brine solution can be used for a variety of Himalayan salt cures for the body.

Ear and Mouth

Apply two drops of the Himalayan solution every four hours to an aching ear to cure any infection inside. You can mix a tsp. of this same brine solution with a qt. of water and make a mouthwash or mix with your toothpaste and use while brushing your teeth. This will improve your dental hygiene while preventing bleeding gums and malodorous breath.

Throat and Skin

You can use a Himalayan salt treatment for your sore throat. Gargle with the tepid brine solution without swallowing it at least twice a day for a week. If you experience acne attacks, a face wash made with two tbsp. of Himalayan brine solution, diluted with a tbsp. of spring water. You can also mix a pinch of the crystalline salt with your organic soap and scrub your face. A Himalayan salt remedy for foot fungus could include soaking your affected foot in the brine solution, leaving undisturbed for about 10 minutes and patting it dry. The same treatment would work for treating psoriasis.

Acid Balance and Respiratory Tract

Take three tbsp. of Himalayan brine solution a day for a week to cleanse your system of heavy, dangerous metals like arsenic, lead and mercury and gain a well-balanced body pH factor. You can be cured of any recurring respiratory disease such as asthma or bronchitis and sinusitis by inhalation of the Himalayan brine. Boil the brine, remove from the flame, cover your head with a towel and inhale the emanating hot vapors for 15 minutes.

Menstruation and Headaches

Heat some brine solution and soak a piece of thick cloth in it. Remove the cloth from the solution, squeeze off excess liquid and place directly on the abdomen, covering it with a towel if you are suffering from menstrual cramps. Remain this way for about 30 minutes. You can get relief from headaches with the Himalayan salt treatment of massaging the concentrated brine onto your neck and head.

Tags: brine solution, Himalayan salt, Himalayan brine, about minutes, Himalayan brine solution, Himalayan salt treatment

Make Chiles Rellenos

Make Chiles Rellenos

Chiles rellenos are stuffed peppers, a wonderful and delicious Mexican dish. While the recipe is a bit complex, the finished product is well worth the effort. Here is the process of making chiles rellenos, step by step.

Instructions

1. Understand the whole process. To make chiles rellenos, there are four basic steps: roast the peppers, prepare the stuffing, prepare the batter and stuff and fry the peppers.

2. Roast the peppers. Begin by roasting the peppers under a broiler or over an open gas flame until they have evenly charred or blistered skins (about 4 minutes). Set the peppers aside to cool and begin making the stuffing.

3. Prepare the stuffing. Coarsely chop the onion and tomato and cook in a large saucepan for ten minutes. Add the ground meat and brown it, breaking up clumps of meat as you go.

4. Finish preparing the peppers. Take the peppers and carefully remove the skins, which should peel off. With a sharp knife, make a lengthwise cut on the side of each pepper. Pull out any seeds or veins and rinse the peppers off.

5. Stuff the peppers. Place a small amount of cheese in each pepper and then stuff the peppers with the stuffing, being careful not to overfill.

6. Prepare the batter. Take the eggs and separate the yolks and whites. Beat the egg whites with an egg beater until they are creamy and smooth, with the texture of whipping cream. Gently beat the yolks by hand and then mix the yolks into the whites with a spoon.

7. Take a half cup of flour and distribute it across a large plate. Gently dredge each pepper in the flour and then dip into the batter, letting the excess drip off a bit.

8. Fry the peppers in oil until they reach a golden brown color. Let them cool and drain on paper towels before eating.

Tags: each pepper, until they, stuff peppers, whites with

Carve Watermelon & Cantaloupe

Transform a favorite summertime fruit into a party centerpiece.

Carve a watermelon or cantaloupe into the shape of a basket and fill the basket with your favorite fruits. Carving the fruit is an easy task and provides a stunning centerpiece display for the food table at a party. You can make the decorative serving dish for an outdoor summer party or make one in the middle of winter to bring a little bit of summertime flair indoors. For an edible decoration on a budget, fill the baskets with the fruit removed during carving and a variety of in-season fruit.

Instructions

1. Cut off about 1/4 inch of one long side of the watermelon or cantaloupe to create a flat surface. Lay the fruit with the flat surface facing downward.

2. Cut off the top 1/3 of the watermelon or cantaloupe. Try to remove the top in a single piece so that you can make a basket handle from it later.

3. Scoop out all of the fruit from the remaining 2/3 of the cantaloupe or watermelon. Use a melon baller to remove the fruit and set it aside in a large mixing bowl.

4. Carve a jagged or wavy edge around the top of the fruit. Begin by drawing the jagged or wavy line around the top edge of the fruit and then use a sharp knife to cut off the excess fruit above the line.

5. Cut out a handle from the discarded 1/3 of the fruit. Cut a 2-inch-wide section from the fruit. Draw a wavy or jagged line down each long side and cut along the lines with the knife.

6. Insert toothpicks into the bottom ends of the basket handle. Insert the other ends of the toothpicks into the basket, at about the center mark.

7. Mix together some fruit to add to the basket. Add some blueberries, raspberries, strawberries and pineapple chunks to the mixing bowl with the watermelon or cantaloupe. Add a tablespoon of sugar and 2 tbsp. lemon juice and mix.

8. Pour the fruit salad into the watermelon or cantaloupe basket.

Tags: watermelon cantaloupe, basket handle, flat surface, handle from, jagged wavy

Make Low Carb Vanilla Frosting

This chocolate cake would be ordinary without the delicious, low carb, vanilla frosting on top.

Frosting is a great way to make delicious desserts even tastier. Adding it to cakes, cookies and other treats, dresses up normal, everyday desserts and can add color to drab chocolates or colorless sweets. However, frosting's high sugar and carb content makes it off limits for many low carb dieters. In this article we will discuss make low carb vanilla frosting so that you can eat sweetly frosted treats, guilt free!

Instructions

Make Low Carb Vanilla Frosting

1. Set electric mixer on high. Whip the cream cheese in the mixing bowl until it is smooth.

2. Add in the cream. Keep the mixer running as you add additional ingredients. The mixture should become smooth and creamy.

3. Pour in the sucralose-based sugar substitute and pudding mix. The mixer should still be set on high. The frosting will begin to hold its own shape and be harder to beat.

4. Add the tsp. of creamer. This will soften the frosting a little bit and make it easier to spread on cakes or other dessert items.

Tags: carb vanilla, Carb Vanilla, Make Carb Vanilla, Vanilla Frosting, vanilla frosting

Make Chicken Parm In The Crock Pot

Most people have a little extra time in the morning to prepare a meal and no extra time when they get home from work. They miss out on some great dishes because of this. Now they don't have to any more. This is a great recipe for preparing chicken parmesan ahead of time and having it waiting for you when you get home.

Instructions

1. In a bowl combine bread crumbs with your parmesan cheese and garlic powder.

2. Dip your chicken breasts one at a time in your egg mixture and then in your bread crumb mixture. You can do this twice for a total of two coatings if you wish.

3. Heat up the oil in your frying pan and cook chicken a few minutes on each side. They don't have to be completely cooked because they will finish cooking in the crock pot.

4. Place your chicken breasts in the crock pot and cover with Prego spaghetti sauce.

5. Cover your crock pot with a lid and cook on low for 6-8 hours.

6. Sprinkle on your mozzarella cheese right before you are ready to eat. Serve after the cheese has melted.

Tags: chicken breasts, extra time, your chicken, your chicken breasts

Recipes For A No White Flour Diet

Cutting white flour out of your diet completely can seem like an overwhelming task. White flour is an ingredient in many commonly eaten foods and is sometimes even found in breads and other products labeled as whole wheat. Having recipes on hand that do not contain white flour will help you to stay on track with this diet and avoid hunger and diet boredom, which could lead to breaking the diet.

Substitutions

Replace white flour with a combination of whole grain flours. As a general rule, half of the white flour in any recipe can be replaced with whole wheat flour. The rest of the white flour can be replaced with almond flour, soy flour, ground old-fashioned oats or ground flax seeds. Your local health food store probably carries several white flour replacements. Experimentation is important when learning to bake without using white flour; sometimes the best recipes are discovered by accident. The recipes below will get you started on your no-white-flour diet.

Pancakes

This is a simple recipe to create a batch of pancakes without flour. The oats can be ground in a food processor or a blender until they have the texture of a coarse flour. Mix the following ingredients in a large bowl and bake the batter by 1/4-cup portions on a hot griddle. This recipe makes approximately 20 5-inch pancakes. Pancake ingredients: 3 medium soft bananas, 1/2 cup milk, 1/2 tsp. vanilla extract, 1 cup oats ground into flour, 1/4 cup old-fashioned oats, 1/2 cup whole wheat flour, 2 tsp. baking powder and 1 egg.

Bread

Breads made with only whole wheat flour are often coarse and dry. One alternative is to make bread using cold milled flax seeds. Make sure to buy the cold milled variety rather than regular flax seeds, as the milled seeds will be ground up and ready to use in recipes. Flax seeds are a good source of dietary fiber containing 4 g per serving, and each slice of this bread contains one full serving of flax seeds. Mix the ingredients in a big bowl and pour the batter into a greased loaf pan. The bread will bake in 40 to 45 minutes in a 350-degree F oven. Cut the bread into 16 slices. Flax bread ingredients: 2 cups cold milled flax seeds, 1 tbsp. baking powder, 3 eggs, 1/4 cup olive oil, 1/2 cup water.

Cookies

Peanut butter cookies can be created using only ground oats in place of the flour. Mix the cookie dough in a large bowl and then drop tablespoons of batter onto a greased baking sheet. Use a fork to press the cookies down and bake them for 15 minutes in a 350-degree F oven. Add 2 to 3 tbsp. unsweetened cocoa to the batter for chocolate peanut butter cookies, or drizzle melted dark chocolate over the baked cookies. This recipe makes approximately 24 cookies. Peanut butter cookie ingredients: 6 tbsp. softened butter, 1/2 cup natural peanut butter, 1/4 cup brown sugar, 1/4 cup white sugar or granulated sugar substitute, 1 egg, 1 tsp. vanilla, 1 1/4 cups ground oats, 1/4 teaspoon baking powder.

Tags: white flour, flax seeds, whole wheat, baking powder, cold milled

Brown Baked Pork Chops

Pork chops are a healthy, lean alternative to steak and other red meat.

Brown ordinary pork chops over high heat before you bake them and you can wake up an otherwise unremarkable dish. Whether you pan sear pork chops on the stove top or brown them under the direct heat of your oven's broiler, you improve the flavor of the meat by locking in the meat's natural juices and simultaneously releasing the rich flavors of the rendered pork fat. Browning the baked pork chop enhances the texture, taste and visual appeal of the meat.

Instructions

Stove Top

1. Heat an ovenproof skillet over medium heat, then add olive oil and butter to the pan.

2. Swirl the melted butter and oil around the bottom of the skillet to blend it and coat the cooking surface.

3. Pat the pork chops with a paper towel and season them on both sides with a pinch of salt and pepper.

4. Place the pork chops in the pan, keeping a little space between them. Leave the meat undisturbed in the pan for two minutes. You will hear lots of sizzling and even see a little smoke.

5. Lift the meat in the pan and check it for a rich brown color. If the meat is sticking to the pan or if the color isn't noticeably brown, leave it for another minute.

6. Flip the meat and let it brown on the other side for one minute. Leave the pork chops in the skillet and transfer into a preheated oven to finish baking.

Oven

7. Preheat the broiler on the highest setting for 10 minutes and place the rack on the second-highest position.

8. Rub both sides of the pork chops with a pinch of salt and pepper and place them on a broiler pan.

9. Place the pork chops in the oven under the broiler and close the oven door. After eight minutes, flip the pork chops once they are nicely browned.

10. Turn off the oven, slightly open the door and leave the pork chops baking in the oven until they reach 150 degrees Fahrenheit.

Tags: pork chops, pork chops, both sides, chops with, pinch salt, pinch salt pepper

Freeze Parmesan Cheese

Freeze Parmesan cheese to keep it for several months.

Cheese is generally not a good candidate for freezing. The freezer destroys cheese's natural texture, making it unsuitable for many uses. Parmesan is something of an exception to this rule, as it is not a cheese you would normally slice and eat plain anyway. You can freeze grated Parmesan cheese for up to three months and solid chunks of Parmesan for up to six months with proper care. Do not use your thawed Parmesan to finish dishes; instead, incorporate it in the cooking process.

Instructions

1. Seal the original package the grated Parmesan cheese came in as tightly as possible if you purchased pre-grated cheese. If you are freezing Parmesan cheese that you grated yourself, put it into a resealable plastic freezer bag and remove as much air as possible, then seal.

2. Wrap a block or chunk of Parmesan cheese in wax paper or parchment paper, then in a layer of plastic wrap. Wrap the cheese snugly and securely, and do not leave any gaps in either of the wrapping materials.

3. Place the sealed Parmesan cheese into the freezer. Freeze blocks or chunks for up to six months, and grated Parmesan cheese for up to two months.

Tags: Parmesan cheese, grated Parmesan, grated Parmesan cheese, Freeze Parmesan, Parmesan cheese

White Hibiscus Flower

There are several varieties of white hibiscus flower.

Hibiscus flowers bloom in a variety of colors, the most common being pink, yellow and white. The yellow hibiscus is the state flower of Hawaii, the native region of most hibiscus varieties.

Identification

Hibiscus flowers tend to have solid-colored petals with contrasting centers. They are native to Hawaii and other tropical regions. According to the Manoa Heritage Center, the hibiscus is believed to have been introduced to the Hawaiian islands during colonization.

Types

There are a variety of white hibiscus flower types. The Oahu white hibiscus (Hibiscus arnottianus) is a native Hawaiian species that is currently endangered. Other white varieties include the rose mallow, angel's wing, bride's bouquet, byron metts, elephant ears and millennium superstar.

Care

Care requirements vary by species; however, most hibiscus plants require well-drained soil with organic matter such as peat moss or vermiculite, as well as bright light and warm temperatures. They are very sensitive to frost and cold temperatures. Common pests include aphids and spider mites.

Tags: hibiscus flower, Hibiscus flowers, most hibiscus, white hibiscus, white hibiscus flower

Cooking Time For Longgrain Rice

Much like boiling an egg, cooking rice should be one of the simplest culinary tasks and well within the grasp of even the most inexperienced or inept cook. Many people have trouble getting it right, however, and are left with rice that is either overdone, underdone, starchy and stuck together. Long-grain rice, as the name suggests, is long and thin and is one of the more expensive varieties available. Sticking to a few simple guidelines will give you a perfectly cooked accompaniment to any dish every time.

Instructions

1. Place the rice in an empty saucepan and rinse thoroughly with cold running water.

2. Drain the rice with the colander and rinse again twice.

3. Add 12 fluid ounces (350ml) of water to the rice in the saucepan. Multiply measurements for larger servings.

4. Turn your burner to its maximum heat and bring the rice to the boil uncovered.

5. Reduce the heat until the water is gently simmering and cover the saucepan with a lid.

6. Allow the rice to simmer for 15 to 20 minutes, depending upon how firm you like your grains. Leave the rice covered while it cooks.

7. Drain the rice with the colander and fluff with a fork before serving.

Tags: Drain rice, Drain rice with, rice with, rice with colander, with colander

Gas Stoves & High Altitude

Gas Stoves & High Altitude

At high altitudes, harsh conditions and lower atmospheric pressure increase cooking times and make food preparation difficult. Having the right gas stove can make the difference between a successful summit push and misery.

Liquid-Fuel Stoves

In general, liquid-fuel stoves perform better than canister stoves at high altitudes. They produce more heat and cope better with cold, but they require priming.

Canister Stoves

High efficiency canister stoves with insulated sleeves, such as Jetboil stoves, function well at high altitudes. These stoves require no priming and focus heat on the cooking surface to decrease cooking times. However, these stoves don't burn as hot as liquid stoves.

Mountaineer's Fuel Type

Since white gas efficiently produces high temperatures at high altitudes, it is the mountaineer's go-to fuel type.

Amount of Fuel

Since water boils at a lower temperature at high altitudes and you must fend off high winds and cold temperatures, cooking times increase. Therefore, factor in more fuel than you'd normally use at lower altitudes.

Maintenance

Look for stoves that can be repaired and maintained in the field.

Ignition

Self-igniting stoves are notoriously unreliable, so bring plenty of waterproof matches and fire sources.

Tags: high altitudes, cooking times, Stoves High, canister stoves, High Altitude

Make Chicken Chow Mein Made With Rice Noodles

Chicken chow mein made with rice noodles

Chow mein, a traditional Chinese dish with stir-fried noodles, can be made with a variety of noodles and meat. As a stir-fry dish, it can be a healthy dining option.

Instructions

1. Soak the rice noodles in a pot of cool water for one hour. Drain the noodles.

2. Place chicken broth, oyster sauce, soy sauce, corn starch and sugar in a bowl and whisk together. Set aside.

3. Pour peanut oil into a wok and heat the wok over a medium high heat until hot. Add chicken and stir fry until the chicken is browned. Set aside.

4. Add onions, carrots, celery and the stalk slices of the bok choy and stir fry for about four minutes. Add the mushrooms, leaf slices of bok choy and Chinese cabbage to the wok and stir fry for two more minutes.

Add the green onions, bean sprouts and water chestnuts; stir fry for one minute. Add the rice noodles that had been previously soaked and mix all together. Continue to Stir fry for two more minutes.

5. Push the ingredients up the side of the wok and create a well to stir the sauce. Pour chicken broth mixture into the bottom of the wok and stir into it thickens.

Bring all ingredients into the sauce and mix together. Stir for about 1 1/2 minutes to make sure everything is thoroughly coated and heated throughout.

Tags: rice noodles, chicken broth, made with, more minutes, slices choy, until chicken

Room Temperature Party Foods

You can create lots of party foods that can be served at room temperature.

If you are hosting a party, figuring out what to serve as appetizers can be stressful, especially when you do not have a lot of time to spend preparing. When you do not want to just open up a bag of potato chips, you have options for making snacks that are quick and easy and do not even have to be chilled to serve.

Avocado Dip and Chips

Dips and chips are an easy party food to prepare. Dips can be served chilled or at room temperature. You can make your own dip or purchase prepared dips. To make your own, here is a fast recipe you can serve your guests.

2 ripe avocados, peeled and pitted

Juice squeezed from one lime

¼ cup chopped onion

1 tablespoon cilantro

1 clove of garlic, chopped

½ tablespoon chopped jalapeño

Salt and pepper

Combine the ingredients in a large mixing bowl. Serve immediately with tortilla chips or allow it to chill for two hours to serve cold.

Garlic Marinated Black Olives

Garlic and herb marinated olives are another room-temperature snack option for your party guests. You can buy them or prepare them yourself.

1 tablespoon dried oregano

6 cloves garlic, peeled and smashed

1/2 cup red wine vinegar

2 teaspoons extra-virgin olive oil

2 cups black olives

Mix all of the ingredients together and serve.

Vegetable and Fruit Platter

Another easy party snack alternatives is a platter of fruits and vegetables. Just cut up some of your favorite fruits and vegetables. These can include apples, strawberries, carrots and broccoli. You can add ranch dressing to dip the vegetables and a light caramel dip for the fruits.

Tags: easy party, fruits vegetables, make your

Fix A Sauce

A sauce with the right body and texture clings lightly to food. Too thin and it spreads across the whole plate. Too thick and it forms unsightly clumps. A classic test for a sauce is to see if it coats the back of a spoon smoothly and evenly. If the texture is less than perfect, here are some ways to fine-tune your sauce or gravy.

Instructions

1. Thicken sauce that is too thin. You can do this by adding starchy substances, purees, yogurt or eggs, among others. Look at the other ingredients of the sauce and of your meal to determine which is right. It's better to err on the side of small doses of the remedy while you're fixing the sauce until it's perfect.

2. Thin out sauce that is too thick. This can happen from over cooking or skimping a bit on the liquid. This is fairly simple, in that most liquid bases consist a few things: stock/broth, wine, water, cream or juice. Whatever base you were using, add small amounts to it. If you're making a wine reduction with orange pulp in it, dash of orange juice might be a creative fix.

3. Even those nasty lumps and curdled sauce. This can happen for any number of reasons. Overcooking, too much starch-based or non-liquid substances. When this happens, you usually can add a lump antidote. Trying straining the sauce through a sieve. If you don't want to lose the flavor or quantity, try putting the sauce in a blender. Lastly, you can disguise the curdled sauce with garnishes like nuts, olives, zest, mushrooms are anything that might compliment the sauce without overwhelming it.

Tags: curdled sauce, sauce that, sauce with, This happen

Cool Down Spicy Chili

Measure carefully, when nullifying a chili's spice.

Chili is traditionally made with several spicy ingredients to add heat to the dish. However, if these ingredients are used in excess, you risk producing a meal too hot to enjoy. Rather than throwing out the entire batch, or suffering through something too spicy, modify the chili recipe. The addition of different ingredients will cool down spicy chili and make it enjoyable. This requires between 30 minutes and an hour of your time.

Instructions

1. Add 1/4 cup of sweet cornbread mix for every 2 cups of chili. Stir the cornbread mix into the chili thoroughly, until it no longer has a grainy consistency. Allow the modified chili to simmer for 30 minutes.

2. Taste the chili, if it is not cooled down to your preference, add 1/8 cup of sour cream for every 2 cups of chili in the recipe. Stir for 60 seconds, or until the sour cream is combined with the chili thoroughly.

3. Sample the chili once more, if it is still too spicy, add 1 16-ounce can of undrained kidney beans for every 8 cups of chili. Stir until the kidney beans are mixed with the chili thoroughly, and simmer for an additional 30 minutes.

4. Taste the chili, if you would like to cool it down further, dish it into serving bowls while hot, and top it with 1/8 cup of shredded cheddar cheese and a 1 tbsp. dollop of sour cream. Allow the cheese to melt over the top of the chili before serving.

Tags: chili thoroughly, cups chili, every cups, every cups chili, sour cream, chili recipe

Cook Beef Noodle Stir Fry With Bean Sprouts

Chinese Beef and Noodles

Chinese beef and noodles is a very popular Asian dish and can be found on nearly every Chinese restaurant menu. It is a very easy and quick meal to make for family and friends and involves very minimal preparation. By substituting several key ingredients with low calorie ingredients, the dish can also be a delicious, healthy and tasty one that everyone can enjoy. Here is prepare it.

Instructions

1. Slice the lean red beef into long, thin slices and soak in a bowl of light soya sauce for about 10 minutes. Peel and dice the spring onions. Gently wash the bean sprouts under cold running water and remove all the husks and debris. Drain and pat dry on kitchen paper towels.

2. Heat up the wok and add a few tablespoons of olive oil. Next, add the thinly sliced beef strips to the wok and cook for several minutes until it is lightly browned on all sides. Remove the cooked meat and place on a plate.

3. Heat up a large pot of water to boiling point and add the Chinese noodles. Add a pinch of salt for taste. Allow the noodles to cook for 10 minutes over low heat. Stir the noodles occasionally to prevent it from sticking to the bottom of the pot.

4. Add the chopped spring onions and sliced ginger to the wok and stir for a few minutes for the flavor to mix with the meat juice extract and the olive oil. Next, add the bean sprouts and the green peas. Stir the mixture thoroughly for a couple of minutes before adding the lightly sauteed beef slices. Cover the wok with a lid to prevent the flavors from evaporating and allow the mixture to cook in the steam.

5. Remove the lid from the wok and add a few tablespoons of light soya sauce and some black peppercorn. Stir fry the beef mixture for an additional few minutes and scoop onto a serving dish. Serve with hot rice wine or Chinese antioxidant green tea or chrysanthemum tea.

Tags: light soya, light soya sauce, olive Next, soya sauce, spring onions

Different Pasta Sauces

Tomatoes are the main ingredient in many types of pasta sauces.

Good pasta sauces enhance the delicate flavor of the pasta without overpowering it. There are many types of pasta sauces, from the light and simple marinara sauce to the bold and rich Alfredo sauce. Traditional sauces are made from a base of tomatoes, vegetables, herbs, cream, meat or cheese. Some types of pasta sauces combine several ingredients to make a more complex sauce. Bolognese sauce, for example, includes meat, tomatoes and fresh herbs.

Marinara

Marinara sauce is a simple, basic sauce made from tomatoes and olive oil. The tomatoes are seasoned with garlic and fresh basil. Some recipes also add other ingredients, such as onions and parsley. Fresh tomatoes are ideal, but you can use canned, peeled tomatoes instead.

Bolognese

Bolognese sauce is named for its origin in Bologna, Italy. Traditional Bolognese sauce includes two or more types of meat chopped into small pieces. When cooked, the meat blends in with the other ingredients, seasonings and herbs. A variety of vegetables, including onions, celery and chile peppers, can be added to the tomatoes and olive oil. Seasonings include nutmeg, basil, oregano and bay leaves. Some cooks add cream or milk to give the sauce a rich flavor.

Alfredo

Alfredo is a rich, creamy white sauce. You can use heavy cream, or substitute half and half for a lighter version. The cream is mixed with butter and grated Parmesan cheese. The sauce is seasoned with pepper, and sometimes nutmeg. Alfredo sauce is usually served on fettuccine noodles.

Puttanesca

Puttanesca is a strong, spicy red sauce. The spicy flavor comes from the garlic, dried chili peppers, anchovies and capers added to the tomatoes. You can make the sauce hot or mild by adjusting the amounts of spices.

Pesto

Pesto is a delicate sauce made from a paste of ingredients such as olive oil, pine nuts, fresh basil and garlic. Pesto sauce can be served with grated cheese. Pesto is a more healthful sauce because it contains only unsaturated fats.

Alcohol-Based

Some types of alcohol, including wine, are a flavorful ingredient for certain pasta sauces. Madeira sauce, for example, uses Madeira wine. Marsala sauce includes the namesake wine as a key ingredient. Its base is made from tomatoes, mushrooms or fruit. Marsala sauce is commonly served with chicken or veal.

Tags: made from, Bolognese sauce, pasta sauces, types pasta, types pasta sauces, added tomatoes, Alfredo sauce

Choose An Inexpensive Chardonnay

You may be young with little to spend, or a senior citizen living on a fixed income, but you can afford to buy a rich, seductive chardonnay at a price that you can afford. All it takes is desire and a little education. Read on to learn choose an inexpensive chardonnay.

Instructions

1. Know what you like. With so many people turning away from hard liquor, wine has become the drink of choice of millions of people with highly variant tastes. Some like chardonnay laden with oak, while others prefer their chardonnay crisp and flowery. How a wine tastes is either a product of the grapes themselves, or the magic of the wine maker. Knowing what style of chardonnay you like will help you narrow the selection.

2. Avoid locking in a favorite. If you have decided that a particular company makes a chardonnay you enjoy, do not expect next year's bottle to live up to your standards. Weather is different from one year to the next, and so are the grapes. While the wine maker does all he can to make a wine that's similar to those of the past, he can only do so much. There will always be bargains in the marketplace, but it's unlikely that this year's wine will taste the same as last year's, even if it came from the same vineyard.

3. Pay close attention to the ratings. Many people rely on the sales staff at their wine store to steer them into the right direction. Often, they will recommend a wine because they are over-stocked with it or they got a good price and have been told to recommend it. Instead, look for wine ratings that many stores show with their product. The higher the rating, the better your choice. Even better, ask to see a copy of the magazine that features the latest picks. If the store doesn't carry what you want, and you have time, ask that they to order it.

4. Look for sales. Many wine stores will put product on sale that hasn't been selling, or they have to make room for new product. Combine this with your reliance on the ratings, and you could find uncommon bargains that you will enjoy.

5. Chardonnay doesn't keep fresh forever. Even the highest rated chardonnays begin to deteriorate after a few years, unlike red wine that tends to get better with age. Quite often, wine stores will offer terrific prices for chardonnays that are five-years-old, or older. You won't know that it has turned to vinegar until you've chilled it and opened the bottle for your guests. Be on the safe side and limit your purchase to chardonnays that are no more than four-years-old.

Tags: chardonnays that, stores will, wine maker, wine stores, wine stores will

Toast Almonds In A Pan

Toast almonds in a pan on the stove for quick flavor enhancement.

Toasting almonds is somewhat of an art form. You can toast almonds while they are whole, sliced, cut into pieces or crushed. There is a fine line between delicious toasted almonds and almonds that are burned to a crisp. Toasting almonds takes full concentration to avoid overcooking the almonds in this way. You can cook almonds on the stove, in the oven or even in the microwave, but the best way to pan toast the almonds is on the store. You can use slivered almonds, chopped almonds or whole almonds while using this toasting method.

Instructions

1. Place the almonds in a pan on the stove. Just cover the bottom of the pan with the nuts.

2. Add a very small amount of vegetable oil to the nuts. The oil should just coat the nuts and not pool in the bottom of the pan.

3. Turn the pan on to a heat between medium and medium-low. If you smell a strong smoky smell or burning smell, then the heat and too high and you should turn it down.

4. Heat the almonds on the stove for about two or three minutes. Stir the nuts every 30 seconds or so to prevent them from burning or cooking too long on one side but not the other. Remove the nuts from the pan when they start to turn golden brown.

5. Place the nuts on a plate covered with a paper towel to absorb the excess oil. Add salt to the almonds if desired. When the nuts cool you can cut them into pieces or slices, or cut them up in a food processor.

Tags: almonds stove, almonds while, into pieces, Toasting almonds

Make Batter For Sweet & Sour Chicken

When looking for a delicious chicken dish with Asian flavor, look no further than Sweet & Sour Chicken. The batter is easy to make and starts out with only three simple ingredients. Personalize the flavor by including different spices and herbs to the mix or adding various vegetables and fruits to the final meal.

Instructions

1. Crack the egg into a small bowl and beat well. Combine the dry biscuit mix and water in a bowl and stir thoroughly. Add the beaten egg to the biscuit dough and mix well.

2. Cut the chicken into small, bite-sized pieces. Consider who will be eating the meal. For adults only, cut the chicken to about 2 inches in size. However, if children will be eating, cut the chicken into much smaller pieces.

3. Heat the cooking oil in a wok or large skillet at medium temperature on the stovetop.

4. Dip the chicken pieces into the batter to cover. Use a large slotted spoon to remove the chicken from the batter to prevent excess dripping.

5. Place several pieces of chicken into the hot oil and fry for about two minutes or until golden brown. Do not crowd the chicken in the pan; allow space around each piece so that it will cook evenly. Remove the chicken from the wok.

6. Slice the green pepper, onion and carrots into thin slivers and place them in the wok. Sauté for five minutes or until the vegetables are soft, then add the chicken. Drain the pineapple and pour the fruit into the wok with the vegetables. Pour a bottle of sweet and sour sauce over the chicken and stir well. Serve the chicken over white rice or pasta.

Tags: chicken into, chicken from, into small, minutes until, Sour Chicken

Make A Mayonnaise Sandwich

A mayonnaise sandwich can be simply mayonnaise spread between two slices of bread, but most people will add some type of meat or cheese with the mayonnaise. You can even make a BLT by putting bacon, lettuce, and tomato with the mayonnaise between the bread slices. In order to have the best mayonnaise sandwich, make your own mayo. It will keep in the refrigerator for up to one week in a sealed jar, ready for your next sandwich.

Instructions

Make the mayonnaise

1. In the bowl, whisk together the egg yolks, lemon juice, paprika, salt and white pepper.

2. Continue to whisk while you pour the oil into the mix in a slow stream. If you stop whisking or add the oil too fast, it will separate and not make an emulsion.

3. Add the mustard, if desired, after all the oil has been mixed into the mayonnaise. The mayonnaise will be yellow, not white like commercial preparations since this version has egg yolks in it.

4. Transfer the mayonnaise to the jar, seal and store for up to one week in the refrigerator.

Make the mayonnaise sandwich

5. Lay two slices of bread onto the plate.

6. Mix 1/4 c. of mayonnaise with the chopped vegetables, hard boiled eggs, canned tuna or shredded meat, if you are using any of these.

7. Spread 1 to 2 tbsp. of mayonnaise (or mayonnaise mixture from Step 2) onto each slice. Reserve any remaining mayonnaise for later use.

8. Place a slice of cheese, cold cut meat, lettuce leaf and tomato slice on one of the slices of bread, if desired.

9. Put the bread slices together with the filling in between. Slice in half or serve the sandwich whole.

Tags: mayonnaise sandwich, slices bread, bread slices, Make mayonnaise, mayonnaise mayonnaise, with mayonnaise

Types Of Sugarfree Hawaiian Punch Singles To Go

Hawaiian Punch traditionally included such flavors as pineapple, passion fruit, papaya and guava.

It all started in 1934 in a converted garage in Fullerton, California. What started as a tropical-tasting syrup to top ice cream ultimately ended up being marketed as a ready-made beverage beginning in the 1950s. Over the decades, it has come in cans, bottles, frozen concentrate and powders. By 2011, this included the low-calorie, sugar-free instant beverage packets branded Sugar-Free Hawaiian Punch Singles To Go, which come in many of the same familiar flavors as the sugar-sweetened variety.

Fruit Juicy Red

A sugar-free version of the original seven-flavor combination of traditional Hawaiian Punch, Fruit Juicy Red comes in single packets you can include in a bottle of water for an instant, sugar-free beverage. It has only five calories per serving, but 100 percent of the recommended daily allowance of Vitamin C.

Wild Purple Smash

This flavor of the Sugar-Free Hawaiian Punch Singles to Go infuses sweet grape and berry flavors into the purple-colored beverage. Like the traditional Juicy Fruit Red, this version only has five calories per serving and 100 percent of your recommended daily allowance of Vitamin C, and is generally sold in boxes of eight individual serving packets.

Lemon Berry Squeeze

Lemon brightens up any day like a taste of summer, but traditional lemonade is chock-full of sugar to temper its tart flavor. For a low-calorie alternative to lemonade, try Sugar-Free Hawaiian Punch Singles to Go Lemon Berry Squeeze. Infused with berry flavor, this instant drink mix provides a tasty way to enjoy a bottle of water for minimal calories while still getting 100 percent of your Vitamin C.

Berry Blue Typhoon

The Sugar-Free Hawaiian Punch Singles to Go Berry Blue Typhoon flavor is the sugar-free alternative to Hawaiian Punch's regular Berry Blue Typhoon. This low-calorie drink has the same bright blue color of its sugar-sweetened counterpart, and its berry flavor can be enjoyed fully with just a 16-ounce bottle of water or made more subtle with a 20-ounce bottle of water.

Tags: Hawaiian Punch, Hawaiian Punch Singles, Punch Singles, bottle water, Sugar-Free Hawaiian, Sugar-Free Hawaiian Punch

The Difference Between Fudge & Chocolate

Fudge comes in a variety of flavors, not just chocolate.

Fudge and chocolate, although occasionally used interchangeably, are not the same. Fudge and chocolate both are used as the names of candies and as descriptions of various other desserts. While fudge might contain chocolate, chocolate does not contain fudge, even though chocolate desserts can be called "fudgy," based on their flavor and texture. Knowing the differences between chocolate and fudge in the kitchen and in the candy store will prevent a cooking mishap.

Fudge Ingredients

Fudge began as a mistake, but like some of the greatest inventions, this mistake proved profitable. Some historians believe a fouled batch of fondant made by boiling milk and sugar and beating air into the mixture resulted in fudge. This mixture is stirred constantly to prevent crystallization and to keep the texture smooth. Chopped chocolate is added to the dense candy during cooking for flavor, but chocolate is not required to make fudge. Fudge has a rich flavor and dense texture and is served in small, 1-inch squares for eating.

Chocolate Ingredients

Chocolate candy comes from grinding cocoa beans and separating out the cocoa powder and cocoa liquor. The two are combined again with other ingredients such as sugar and flavorings to produce chocolate candy bars. Milk is added to make milk chocolate, and the sugar amount used determines if the chocolate is sweet chocolate, semi-sweet chocolate or unsweetened baking chocolate. Chocolate candy is available in bars and chips for eating and baking. It has a sweet flavor and more concentrated chocolate flavor than fudge, which only uses chocolate as an added flavoring ingredient.

Cakes and Brownies

Cakes labeled as chocolate fudge cake are not the same as chocolate cakes. These rich desserts require twice the amount of chocolate called for in a traditional chocolate cake recipe, enhancing the flavor. A chocolate fudge cake will have a denser texture than a traditional chocolate cake from the extra fat in the added chocolate. Like fudge cake, fudgy brownies have a higher proportion of chocolate in them, but they also use less flour for a rich, dense square, similar in flavor and texture to a piece of fudge candy.

Dessert Toppings

Ingredients in fudge sauce and chocolate sauce determine their respective textures.

Dessert toppings might be labeled chocolate syrup or fudge sauce. The ingredients in each determine the name given. Fudge sauce is thick and viscous from the addition of milk or butter. Fudge sauce is usually warmed to thin it enough for pouring over sundaes or other desserts. Chocolate syrup is thin, using only cocoa powder and occasionally chocolate liquor for flavoring. It does not need to be heated to be poured.

Tags: fudge cake, chocolate added, chocolate cake, Chocolate candy, chocolate fudge, chocolate fudge cake

Make A Cheese Souffle

Souffles add style to your meal.

The delicate golden puff of a cheese souffle, hot from the oven, brings a touch of elegance to your table. Fortunately, these delicate creations are not difficult to make, despite their gourmet appearance. When you want to wow your guests with your cooking prowess, try a cheese souffle. Dinner will never be the same.

Instructions

1. Preheat your oven to 400 degrees. Butter your ramekins and sprinkle with grated Parmesan cheese, tipping the ramekin so the cheese covers the sides and bottom. Alternately, you can use finely ground dry bread or cracker crumbs if you don't care for Parmesan. The crumbs allow your guests to easily spoon the souffles from the ramekins.

2. Measure out your ingredients. Use a ratio of 2 eggs and 2 ounces of cheese for every 1 cup of bechamel sauce. This amount makes two medium sized souffles cooked in 2-cup ramekins. Alter the ingredient amounts for more servings.

3. Prepare or purchase bechamel sauce. Warm it in a medium-size saucepan, stirring frequently to keep it from scorching. The bechamel sauce should not boil.

4. Separate the eggs and whip the egg whites in a stainless steel bowl until they reach medium peaks. You can test by lifting the beater; the egg whites will form a peak with a soft tip that bends over and holds its shape.

5. Remove sauce from heat and add shredded cheese. Stir until the cheese melts and the sauce is smooth. Add egg yolks and blend until silky.

6. Fold the prepared sauce into your whipped egg whites by pouring the sauce on top of the whites and gently pulling the mixture up and over, carefully integrating the two mixtures without stirring. The whipped whites are the ingredient that adds loft to your souffles .

7. Spoon the mixture into the prepared ramekins and bake for approximately 15 minutes. Check the souffles after 12 minutes. Oven temperatures vary and your souffles may cook faster or slower. Remove the souffles when they are very high and the tops are golden brown.

8. Serve immediately, if possible. Souffles are still good when served within 20 minutes but they will deflate slightly.

Tags: bechamel sauce, cheese souffle, whipped whites, your guests, your souffles

Make Cheese Curds For Poutine

Instructions

Make Cheese Curds for Poutine

1. Pour the milk into the saucepan. Heat on medium until almost scalded, but do not boil. Stir occasionally with a wooden spoon to ensure even heating. Remove from heat when a skin starts to form on the surface of the milk, or small bubbles form around the very edge of the pan. Allow to cool for a couple of minutes.

2. Add lemon juice or vinegar. Stir gently but completely. Stop stirring and watch the hot milk separate into the curds and whey. Allow to cool further.

3. Line the sieve with a few layers of cheesecloth. Pour the curds and whey through the sieve to catch the curds. Discard the whey or use it s a substitute in recipes calling for sour milk or buttermilk.

4. Unwrap the curd. Add the salt to the curd and stir gently but thoroughly. Your hands are the best tool for this job. Fold the cheesecloth over the top of the salted curds. Enclose the curds tightly in the cheesecloth.

5. Top the cheesecloth-wrapped bundle with the plate. Place the weight on top of the plate. Place the bowl in the refrigerator and allow the curd to sit under the weight overnight.

6. Remove the curd from the cheesecloth. Pull gently into large pieces with your hands. You now have fresh cheese curds for your poutine.

Tags: Allow cool, Cheese Curds, Cheese Curds Poutine, Curds Poutine, curds whey, Make Cheese, Make Cheese Curds

Make Chapatis

Pair chapatis with curry, lentil soup and rice for a full Indian dinner.

Chapati is an unleavened flat bread so widely eaten in India that it is considered a staple food. It is typically made in a clay tandoor oven and accompanies Indian curry, vegetable and lentil dishes. Traditional diners in India tear off bits of the bread and use it instead of cutlery to scoop up food. Chapati is a standard item on Indian restaurant menus both inside and outside of India, but you can easily make your own fresh chapatis at home on the stove using a frying pan.

Instructions

1. Combine 2 ½ cups whole wheat flour, ½ cup all-purpose white flour and salt in a bowl with a fork. Stir in the cumin seeds, if using. They are optional, but they do add a slightly spicy bite to the bread. Stir in the water and usli ghee or olive oil until the dough starts to come together. Usli ghee is an Indian-style clarified butter that can be purchased at many large supermarkets or grocery import shops.

2. Set aside the fork and turn the dough out onto a cutting board lightly dusted with flour. Wash and dry your hands again. Knead the dough until it is smooth and elastic. Cover the dough with plastic wrap and set aside. Let rest for one hour.

3. Remove the plastic wrap. Flour a knife and use it to cut the dough into 12 equal pieces. Take one of the pieces and set it on the floured cutting board and cover the other pieces with plastic wrap.

4. Flour a rolling pin and roll the dough out until it is ¼ inch thick. Brush some usli ghee or olive oil onto the dough with a pastry brush. Fold it in half and roll it out again. Then once more brush some usli ghee or olive oil onto the dough, fold it in half and roll it out. Transfer the piece to a plate. Do the same with the rest of the dough pieces.

5. Heat a frying pan over medium-high heat. Add the first piece and cook until it begins to brown. Turn it over with the spatula. When the other side begins to brown, transfer it to a serving platter. Do the same with the rest of the pieces. You can serve the chapatis warm or at room temperature, but preferably accompanied by an Indian-style main dish.

Tags: ghee olive, plastic wrap, usli ghee olive, begins brown, cutting board

Make Champagne Sorbet

Sorbets don't always have to be made directly from fruit. This Champagne sorbet is bright and tangy and goes very well as an accompaniment to sweet fruit. You'll need an ice cream maker to make this recipe. Makes about 4 c.

Instructions

1. Make sure the Champagne or sparkling wine is well-chilled.

2. Heat the sugar and water together in a large nonreactive saucepan until the water simmers. Shut off the heat and let cool completely.

3. Meanwhile, open the Champagne. Pour half the bottle into a medium bowl and place in the freezer for about 15 to 20 minutes. This recipe works best if the Champagne is as cold as possible without freezing.

4. When the syrup has cooled completely and no traces of warmth remain, gently pour the Champagne into the syrup and stir until the syrup is mostly blended in. Because of the temperature difference, the two won't blend completely. Don't worry about this.

5. Pour the mixture inside the ice cream maker and process according to the manufacturer's directions.

6. Remove the mixture when it's frozen but still soft.

7. Beat the egg white to soft peaks and fold it into the sorbet.

8. Cover and freeze the sorbet until needed.

Tags: cream maker

Jalapeno Jelly Uses

Jalapeños create a unique jelly that can be used in multiple ways.

Jalapeño jelly utilizes actual peppers to create a jelly mixture. Blending a mixture of naturally sweet and spicy flavor, jalapeño jelly can be used in a variety of dishes and sauces. Although the use of jalapeño jelly is limitless to a cook, there are several common uses of the jelly in food cooking and preparation.

Spread

Jalapeño jelly can be used as an appetizer or a light snack. Much like common jelly flavors, jalapeño can be spread on a variety of breads such as crackers, muffins, bagels, biscuits and toast. The spicy jelly can also be topped with slices of meat such as ham, turkey or pork. Cheeses such as brie, Edam or mozzarella can also be placed on top of the jalapeño jelly to provide a tasty snack.

Marinade or Glaze

Jalapeño jelly can also be used to marinate or glaze meat, poultry or fish. Marination is the process of soaking food in a seasoned liquid or combination of spices several hours before cooking. Jalapeño jelly can be added to a marinade to provide a spicy taste to food. Glazing is the process of coating a glossy substance over food. With jalapeño jelly, a spicy glaze can be added after meat, poultry or fish has been thoroughly cooked.

Sauce

Jalapeño jelly can be served during meals as a dipping sauce. Foods that are easily held such as tortilla chips, cut raw vegetables, crackers and toasted bread are easily dipped into jalapeño jelly. Meats such as chicken wings, ribs or nuggets will also be enhanced with a side of jalapeño jelly.

Other Uses

Additional uses of jalapeño jelly are limited only to a person's imagination. Experiment using the jelly in a variety of different dishes. According to Texas Pepper Jelly, people even enjoy jalapeño as cake icing or in a favorite ice cream. When all other options have been exhausted, simply eat the jalapeño jelly out of the jar with a spoon.

Tags: jalape jelly, Jalape jelly, Jalape jelly, jelly also, jelly used, meat poultry

Make Barbecued Pork Ribs

These country-style ribs are delicious any time of year. Serves four.

Instructions

1. Combine ketchup, onion, vinegar, molasses, Worcestershire sauce, chili powder, garlic and 1/4 c. water in a saucepan; bring to a boil.

2. Reduce heat and simmer, uncovered, for 10 to 15 minutes, stirring often. Remove from heat when sauce is desired thickness.

3. Trim fat from meat.

4. Arrange preheated coals around a drip pan in a grill with a cover.

5. Test the heat of the coals by holding your hand over the coals at the same height as where the food will be grilled. Hold your hand as long as you can in that spot. When you can only count to four (counting "one thousand one, one thousand two," etc.) the coals are ready.

6. Place the ribs on a grill rack over the drip pan. Cover.

7. Grill the ribs 1 1/2 to 2 hours. Brush occasionally with sauce during the last 10 minutes of grilling. Ribs are done when they are tender and no pink remains.

8. Heat the remaining sauce until bubbly. Serve it with the ribs.

Tags: your hand

Bocce Ball Vs Boules

Bocce Ball Vs. Boules

The difference between bocce ball and the game of boules begins with their countries of origin. Bocce, the Italian game, is similar to bowling and is played on a flat lawn or on an earth-floored court. Boules, of French origin, is more like horseshoes and is traditionally played in public places on hard soil.

Volo

Two main types of bocce are played.The main difference is in the balls used. One type of bocce, called volo, uses metallic bronze balls. This version of the game has the same rules as the French sport named boules.

Rafa

Rafa, the second type of bocce, uses colored composite balls that are the size of grapefruits. Members of each team have matching colors of balls. Although rafa is played all over the world, Australians and particularly people in the United States play this type of bocce.

Boules

Boules, also called petanque, is played with metallic balls that are hollow and the size of an orange. Balls come in diameters between 70mm and 80mm and weights of 650 to 800g. Hand size and arm length usually determine the size and weight of the ball needed for each player.

Differences in Form

Most often, bocce players take steps as they roll the ball with their palms facing up. An exception is when playing volo, where metal balls are released with palms facing down while the players run forward to let go of the ball. Boules players keep both feet fixed as they toss the ball with an arched back spin and palms facing down.

Object of the Games

In bocce, the pallina, which is a small ball or object, is rolled down the alley first. The goal of the game is to roll the bocce closest to the pallina for a point. A score of twelve points is game. The same is true for boules, except that the small ball is called a cochonnet and game is eleven points. Natural objects can be used for the pallina or cochonnet when not playing professionally.

Tags: palms facing, type bocce, ball with, balls that, Bocce Ball Boules, facing down

Appetizers For Bowl Games

Bowl games are a great time to invite over a crowd for appetizers.

It's time for the big game and a hungry crowd is due to invade your house soon. Don't worry about getting everything ready, because with these snacks, the guests put the eats together themselves. A little prep work ahead of time means on game day, you just have to set out the buffet and tell your guests it's time to get off the bench and get ready to eat.

Mini Hamburgers

With just 2 lbs of ground beef and a package of small rolls, the condiments you likely already have in your fridge will dress up these mini hamburgers. Separate the ground beef into 16 small meatballs and flatten to about an inch thick. Grill, broil or saut these patties and keep them warm in the oven until guests arrive. Put out plates of lettuce leaves and slices of onion and tomato along side the usual burger condiments. Now your guests can put together their ideal burger bite.

Customized Nachos

While you're setting out the lettuce, onion and tomato for the mini hamburgers, go ahead and dice up more tomato and onions and chop some lettuce. Toppings make the nachos, so getting them ready ahead of time makes serving easy. Set out a big bowl of tortilla chips and have a mini slow cooker nearby with melted nacho cheese dip inside. Additional toppings can include black olives, jalapenos, sour cream and guacamole.

The Big Sandwich

This can be done the day before and wrapped tightly in plastic wrap to keep it fresh. Buy a large loaf of French or Italian bread from the deli of your grocery store along with a pound of your favorite deli cheese and meat. Have the deli slice everything thinly. Slice the bread down the middle width-wise and begin to layer the meat and cheese. When ready to serve, slice down the middle lengthwise and then across to make small sandwiches that will be easy to pick up and dress. Tell guests to use the lettuce, tomato, olives and onion already sliced up for the mini hamburgers and nachos to customize their sandwiches. Provide additional toppings such small bowls of mayonnaise, mustard or Italian dressing.

A Healthy Option

Use bamboo skewers traditionally used in grilling to pierce sliced fruit. These fruit kabobs are easy to pick up from the buffet table and offer guests a lighter option if they're trying to be on the healthy side. These too can be done ahead of time if you use a combination of melons and berries. If you'd like to include bananas and apples, do this at the last minute so your fruit doesn't turn brown.

Tags: ahead time, down middle, easy pick, ground beef, mini hamburgers, onion tomato, your guests

Prepare Italian Escarole & Bean Soup

Italian escarole and bean soup is healthy dish that costs very little to prepare.

Escarole and bean soup is a healthy and hearty dish true to southern Italian cuisine, which emphasizes simplicity. Cannellini beans, which are white kidney beans with a creamy texture, are loaded with fiber and iron. Escarole, a leafy green with a slightly bitter flavor, is rich in vitamins A and C and other nutrients such as magnesium and potassium. Escarole grows late into the year, and some cooks describe this soup as a winter dish. It is, however, easy to prepare any time of the year.

Instructions

1. Place the dried cannellini beans in a large bowl and cover with several inches of water. Store the bowl in a refrigerator and allow the beans to soak for about six hours. When they are tender, drain the water and rinse the beans. Return them to the bowl, cover them with fresh, cool water and set aside.

2. Rinse and trim the escarole. Chop the leaves into large pieces and set aside.

3. Cover the bottom of the pot with generous layer of virgin olive oil. Gently saute the minced garlic and chopped onion. When the onion is translucent, add the escarole and cook until the leaves are soft.

4. Add about 2 qts. of water and bring to a boil. Add the cannellini beans and salt and pepper to taste. Boil for about five minutes, reduce heat and simmer for about five minutes. Add a shake of crushed red pepper if desired.

5. Ladle the soup into bowls and drizzle about 3/4 of a tsp. of olive oil over each serving. Sprinkle with grated Parmigiano-Reggiano cheese and serve.

Tags: about five, about five minutes, bean soup, bean soup healthy, bowl cover, cannellini beans

Cook African Food

photo by Bagaball, http://www.flickr.com/photos/bagaball/3345088819/

Africa has many cultures and languages. Foods, while named differently, are common throughout Africa. Most households have a kitchen housed in a separate building. Stews are commonly cooked in large kettles over a fire. Foods such as yams, okra, sweet potatoes, black-eyed peas, cabbage, corn and groundnuts are mixed into stews. Sometimes chicken, pork, beef, or fish are added. Spices like pepper, cloves, garlic, turmeric, cardamom and curry season the stews. Here is a basic African stew of mixed vegetables to get you started. You can experiment with different vegetables, meats and spices to find your own favorite taste.

Instructions

1. Finely chop onions. Crush garlic with the side of knife.

2. Set aside the tomatoes. Cube all the remaining vegetables into large chunks. Select from common vegetables used in Africa such as potatoes, carrots, green beans, okra, yams, cabbage, corn, sweet potatoes. Mix and match the vegetables of your choice. Measure 3 cups of cut vegetables.

3. In your kettle, saute the onion and garlic with the berbere, paprika and oil for a couple of minutes before adding the remaining vegetables.

4. Dice your tomatoes and stir them into the stew. Add the vegetable stock and tomato paste. Let your stew come to a boil on high heat.

5. Once the stew comes to a boil, lower the heat and cover to simmer for 15 minutes.

6. Add the parsley to your stew. Use salt and pepper to season before serving.

Tags: cabbage corn, garlic with, remaining vegetables, sweet potatoes, vegetables your, your stew

Using Grocery Store Potatoes As Seed Potatoes

Using Grocery Store Potatoes as Seed Potatoes

If the eyes of your grocery store potatoes have begun to sprout, there is no need to throw them away. Keep them in a cool, dry place until the eyes have grown an inch or two and the potatoes have gotten wrinkled, then use them as seed potatoes in your garden.

Instructions

1. When your grocery store potatoes begin to grow eyes and get wrinkly, they are perfect for use as seed potatoes. Cut your potatoes so that each piece has at least one well-developed eye. Lay on wet paper towels for a day or so to allow the eyes to sprout.

2. Poke several holes in the bottom of a new, clean 30-gallon plastic trash can. The holes should be at least the size of quarters. Turn can upright and fill one third with pea gravel. This will allow better drainage for your potatoes and prevent fungus growth.

3. Place can in full sun. Cover gravel with a layer of potting soil, about 3 inches thick. Lay seed potatoes on top of potting soil and cover with another three inches of potting soil. Cover with three inches of loose rose mulch. Water well, until water runs out through the holes in the bottom of the trash can.

4. After potatoes sprout, fill in between plants with shredded newspaper to prevent weed growth and help keep moisture in the soil. Fertilize with coffee grounds, eggshells and used tea bags. Water every other day.

5. Harvest potatoes at the end of the growing season by pushing the can over on its side and gently pulling out the potato plants. You will find a variety of sizes of potato, from fist sized to marble sized. Sort by size into bins of water. Gently wash away excess soil and lay potatoes on a large flat space lined with paper towels until dry. Store in a cool, dry place in mesh bags.

Tags: potting soil, seed potatoes, cool place, grocery store, Grocery Store, grocery store potatoes

Make Butter For Crabdipping

Serve warm clarified butter with crab legs.

Clarified butter consists of the translucent butterfat left over once you remove the water and milk solids. Clarified butter contains pure butterfat, and it works well for dipping crab and lobster meat. The process of making clarified butter involves heating unsalted butter and removing the solids to create the dipping butter. The butter that remains behind has a more butter-like flavor instead of an oily taste. Make clarified butter ahead of time and store it in the refrigerator until you are ready to enjoy it with crabmeat.

Instructions

1. Place one stick of unsalted butter into a heavy-bottomed saucepan. Sit the saucepan over low heat on the stove top.

2. Inspect the melting butter carefully. The foam on top is the result of the water boiling off, and the white residue in the pan actually is the milk solids separating from the butterfat.

3. Ladle the foam and milk solids out of the butter carefully. Leave the clear gold liquid behind in the pan. Discard the milk solids in a disposable container.

4. Line a mesh strainer with damp cheesecloth and place it over a heatproof bowl. Pour the clarified butter into the strainer. Discard the cheesecloth after the butter strains through it.

5. Allow the clarified butter to cool completely before you store it in a covered container in the refrigerator. Skim off any remaining foam from the butter with a spoon. Store clarified butter for up to six months.

Tags: clarified butter, milk solids, butter carefully, butter into, butter with, clarified butter, unsalted butter

Make Butter Chicken Curry In A Hurry

Butter chicken is a traditional Indian dish popular all over the world. You begin by marinating the chicken in yogurt and spices. The yogurt helps to break down the chicken so the spices can penetrate the meat. Traditionally cooked in a Tandoori oven, you can get the same flavors by grilling or sauteing the chicken. Finish cooking the chicken in a flavorful tomato gravy and your butter chicken curry is ready to serve.

Instructions

1. Make a garlic ginger paste by pureeing 1/2 cup garlic, 1/2 cup ginger and 1/4 cup canola oil. Store leftover paste in an airtight container in the refrigerator and use it to start any Indian or Oriental dish.

2. Grind up the cinnamon, cardamom pods, cloves, chili peppers, peppercorns and nuts. If you have a coffee grinder, it's the easiest way to grind spices. Just be sure to wash it thoroughly before using it again for coffee beans. Mix with the plain yogurt and lemon juice. Toss with the cut-up chicken breasts. You could also use boneless, skinless chicken thighs or shrimp. Cover and marinate for 2 hours.

3. Heat the oil and add the garlic ginger paste. Heat until fragrant. Add the chicken breasts and any of the leftover yogurt mixture. Cook until chicken is almost cooked through.

4. Add the tomato puree, chopped tomatoes and butter. Bring to a boil, reduce heat and cook until chicken is cooked through.

5. Stir in the cream and heat for 5 more minutes. Garnish with cilantro, almonds or cashews and serve with cooked Basmati rice and Naan bread.

Tags: garlic ginger, chicken breasts, cooked through, garlic ginger paste, ginger paste

Find The Food Network Schedule For Today

Food Network Schedule for Today

Having the Food Network schedule for today will allow you to catch every minute of Food Network programming and make sure that you don't miss a minute of your favorite TV chefs. The Food Network schedule for today can be obtained from the Food Network online or from your local TV channel listings. Here's make sure you get the Food Network schedule for today and see all your most liked shows.

Instructions

1. By going to foodnetwork.com and clicking on -shows- which is a tab near the top of the site, you'll be at the Food Network main page for the TV shows and this is where you can find the Food Network schedule for today if you are using the Food Network website. Along with the TV information you can get all kinds of recipes and read biographies of your favorite chefs.

2. TV guide has a great site that is similar to their paper guide and can be found at tvguide.com. All you have to do is input your zip code and you can look up the Food Network schedule for today in your area. If you let your browser save the cookies from their site you should be able to come back there and not have to type anything else in to pull up listings in your area.

3. If you have either cable or satellite TV you should be able to access a guide function using your remote control to pull up the Food Network Schedule for today. All you have to do is enable the guide and scroll up to where the Food Network channel is and then scroll ahead to later on in the day to see what's on.

4. The more traditional way of looking up the Food Network schedule for today is to look in the newspaper at the TV listings and see what is on for the day. Most people use other means nowadays but this method is accurate and still does work.

Tags: Food Network, Food Network schedule, Network schedule, schedule today, Food Network Schedule, Network schedule today

Bridal Shower Finger Sandwich Ideas

Finger sandwiches offer a light snack for guests at your bridal shower. These sandwiches should be easy to eat and carry around while socializing. Offer a variety of sandwiches that include options for guests that are vegetarians, and those who might have specific food allergies as well.

Vegetable Sandwiches

Prepare sandwiches that are light finger foods using vegetables that can be found in salads. Cucumbers, tomatoes and zucchini all make finger sandwiches that will not be messy, and can be easily served. Using a thin layer of butter on bread for the cucumbers and zucchini will make the sandwiches with these vegetables moist. Sandwiches with tomatoes do not need the butter to add moisture. For presentation, cut the crusts off of the bread and cut the bread diagonally, and then cut each half in half again to form four triangles. For a variety, offer different breads such as white, wheat, honey wheat, cheese bread and rye.

Crab Melts

Crab melts can be prepared as open-faced finger sandwiches. Combine crab meat and mayonnaise to top your sandwiches, add Old Bay seasoning for an optional spice. Toast English muffins and place the topping in the center of each muffin. Do not place a top on the muffins. Top the topping with a slice of cheese. Suggested cheeses include cheddar, Swiss, American and Monterey jack. Melt the cheese by placing the English muffins with the toppings in the over at 450 degrees Fahrenheit for 5 minutes. Let them cool and then slice in half or quarters.

Peanut Butter And Fruit Sandwiches

Combine the savory flavor of peanut butter with the natural sweetness for finger sandwiches. Top a slice of bread with peanut putter and then cut it into squares along with a piece of bread to top it. Place one piece of fruit on each square and then place the top piece of bread on top of the fruit. Some suggestions for fruits to use on these sandwiches include bananas, strawberries, kiwi and cantaloupe.

Miniature Croissants

Purchase miniature croissants and top them with a variety of salads along with lunch meats. Salads to include could be egg salad, tuna salad and chicken salad. Top these salad sandwiches with an assortment of cheeses for a variety. Other sandwiches that can be made using the miniature croissants include using meats such as ham, turkey, and salami along with cheeses of your choice. Serve some cold, and melt the cheese on others.

Tags: sandwiches that, along with, finger sandwiches, English muffins, piece bread

What Are The Predominant Greek Seasonings

Fresh Greek salad with feta cheese is a common regional dish.

Greek food relies heavily on fresh foods, vegetables, grilled meats and fish. Greek cooks often use the natural flavors of food to bring out the vibrant taste of the dishes but also use a few standard seasoning ingredients. The bold, clean taste of Greek cooking comes from the generous application of these few foods grown in the region.

Olive Oil

Greek cooking could not exist without olive oil. Tara Parker-Pope, writing for The New York Times, reports that "many of the traditional dishes are called "olive oil dishes" (or ladera) because they are cooked with copious amounts of extra virgin olive oil." Olive oil comes in three varieties: Extra-virgin, made from the first cold pressing of high-quality olives. Virgin olive oil also comes from the first pressing, but the olives are typically of lesser quality. Pure olive oil is refined chemically and often combined with virgin oil.

Garlic

Used without caution, fresh or roasted garlic is a primary ingredient in tzatziki, the creamy cucumber and yogurt dip which complements many Greek meat and vegetable dishes. Garlic also features heavily in hummus, another spread made with chickpeas, olive oil and lemon. A Greek-style whole-roasted lamb is often studded with raw cloves of garlic, allowing the herb to roast and season the meat while it slowly turns over the fire.

Oregano

A standard herb in any Greek kitchen, oregano seasons salads, including the well-known "Greek salad." Cooks liberally sprinkle oregano over meats and vegetables, and in stews. A simple dip served alongside a bread appetizer includes olive oil, lemon and oregano. The local Greek oregano has a slight lemon taste in comparison with the common herb found in most supermarkets, but you can use regular oregano as a ready substitute in Greek cooking. When possible, it's best to use the fresh herb, either straight from the garden or purchased in the produce department of the supermarket. Mint, dill and fennel are other herbs in Greek cooking.

Lemon

Lemon juice brightens hummus, tzatziki, sauces and marinades. Cooks also use it to make avgolemono, the classic Greek lemon, egg and rice soup. Fresh lemon juice squeezed straight from the fruit is always the best choice when cooking authentic Greek food, just make sure to pour the juice through a mesh colander to remove the pulp and seeds before you include it in a recipe.

Feta Cheese

Made with sheep or lamb's milk, this pungent, tart cheese flavors everything from the classic Greek Salad to spanakopitas, a spinach and feta dish made with layers of puff pastry. You can mix feta cheese with herbs and whipped into a spread, but is more commonly used in Greek cooking by crumbling it over the top of foods.

Tags: Greek cooking, classic Greek, comes from, feta cheese, from first, Greek food

Cut Fudge

There is no more welcome treat than homemade fudge. Cutting the fudge does not need to be a difficult process. You can cut your fudge into simple squares, roll it into tubes and slice it, or use cookie cutters to make any shape you wish.

Instructions

1. Choose the right sized pan for your fudge recipe if you want to cut your fudge into squares or use cookie cutters to cut out shapes. Most recipes require you use a pan that measures 13 inches by 9 inches and is 2 inches deep.

2. Line the pan with a large piece of aluminum foil, wax paper or parchment paper. Your paper liner should be large enough to cover the bottom and sides of the inside of the pan and extend out over the edges of the pan. Spray the paper liner with baking spray to grease it.

3. Spread the fudge into the pan and place the pan in the refrigerator to cool.

4. Remove the pan from the refrigerator after it has cooled. Lift the edges of the foil or paper to remove the fudge from the pan. Lay the paper with the fudge on it onto a cutting board. Peal the liner away from all four sides of the fudge.

5. Use a sharp heavy knife or a dough cutter in a rocking motion to cut the fudge in one direction. Make your first cut around 1 inch in from the edge of the fudge. Continue cutting the same direction, moving your knife over 1 inch each time until your entire piece of fudge has been cut into 1 inch rows.

6. Turn the cutting board on the counter so your fudge is now pointing the other direction. Use your knife to cut the fudge again in the other direction. Again move your knife over around 1 inch each time so you have 1 inch square pieces of fudge.

Tags: your fudge, fudge into, your knife, around inch, cookie cutters, cutting board, each time