Make Glutenfree Vegan Pancakes

You can enjoy gluten-free vegan pancakes.

If you are suffering from gluten intolerance or simply want to cut gluten from your diet, you might be hard-pressed to find tasty recipes for favorites like pancakes. If you also make the lifestyle choice to eat a vegan diet or are allergic to milk and eggs, you face even fewer choices. However, vegan gluten-free pancakes can taste just like "regular" pancakes if you use quality ingredients and materials.

Instructions

1. Mix dry ingredients. Start with rice flour, then add sugar, baking soda, baking powder and a pinch of xanthan gum. You can add spices to your pancake mix such as a pinch of cinnamon or nutmeg.

2. Place the pan on the stove, and turn the burner to medium. Oil the pan, or use a non-stick cooking spray. Canola oil and olive oil work best for making a healthful, gluten-free vegan pancake.

3. Add applesauce and 1.5 cup of water to your mixture, and test the batter's thickness. If you prefer a slightly thinner pancake add another 1/4 cup of water. If you enjoy flavored pancakes, add fresh or frozen fruit or chocolate chips. Check the label of any added ingredients to make sure they are gluten-free and vegan. Make any pieces of fruit small. Add about 1/2 cup of these mix-ins for best results.

4. Pour batter onto the pan using approximately 1/4 cup of batter for each pancake. Allow pancake to cook for about three minutes, and flip to the other side. Flip after another three minutes, and give pancakes one more minute on each side, or cook until golden brown.

Tags: gluten-free vegan, three minutes

Make Mashed Cinnamon Sweet Potatoes

Make tasty cinnamon mashed sweet potatoes.

While they are great at Thanksgiving and Christmas, you don't have to wait until the holidays to make mashed cinnamon sweet potatoes. Cinnamon is a great, warm complement to the sweet potatoes. Serve cinnamon sweet potatoes as side dish to chicken, duck and turkey.

Instructions

1. Peel the sweet potatoes and give them a good rinse.

2. Dice the sweet potatoes into 1-inch pieces. Make sure they are equal sizes, this way they all require the same amount of cooking time when you boil them.

3. Add the diced sweet potatoes to a saucepan and cover them with cold water. Bring the water to a boil over high heat. Boil the sweet potatoes until they are tender to a fork. It should take 15 minutes.

4. Drain the water from the sweet potatoes and return them to the pan. Mash the sweet potatoes with a potato masher until they are smooth.

5. Stir in the butter, milk, cinnamon, cayenne pepper and season to taste with salt and pepper.

Tags: sweet potatoes, sweet potatoes, cinnamon sweet, cinnamon sweet potatoes, until they

Make Pasta Dumplings

While people sometimes think of making fresh pasta as daunting, it's really quite easy. Many types of fresh pasta are surprisingly simple to make, but pasta dumplings, or gnocchi, are really an entry-level pasta. Besides being easy, pasta dumplings are filling and delicious, and make a great accompaniment to a variety of sauces.

Instructions

1. Start with mashed potatoes. This recipe is a great way to use up extra mashed potatoes (just add a little extra liquid first if they're dry), but if you don't have any, start by peeling and cubing a few raw potatoes and putting them in a pot of boiling water. Boil until tender (about 20 minutes), then remove from water and mash with a potato masher or other utensil. Add some milk, oil, and/or butter (or water in a pinch) to create a creamier texture. Also throw in a generous dash of salt.

2. Add flour to the mashed potatoes, a little at a time, until the mixture turns into a thick dough. The dough should be soft and somewhat moist, but not so sticky that it's very hard to work with. If it sticks to your fingers instantly, add some more flour. You can start this process by stirring with a spoon, but by the end you will probably have to use your hands (you'll be using them for the next part, in any case).

3. Boil a large pot of water. Even if you're not making that pasta, the process works better in a fairly large pot.

4. Pinch off small pieces of the potato dough, one inch across or less, quickly roll them into balls, and flatten each somewhat by pressing a thumb into it or squishing it against the tines of a fork.

5. As you finish shaping each dumpling, throw it into the boiling water.

6. The dumplings will start to float when they are done. After shaping a few dumplings, check to see if any are floating on the surface of the boiling water yet, and if they are, scoop them off with a slotted spoon. Place the finished dumplings in a bowl with some oil, so they don't stick together too much. Keep shaping dumplings, boiling them, and checking every few minutes to remove any that are done cooking.

Tags: boiling water, mashed potatoes, fresh pasta, pasta dumplings, shaping dumplings

What Does Kosher Food Mean

People of the Jewish faith have traditional rules for storing, preparing and eating food. Kosher is the word used to describe food and drink in keeping with the Jewish law, koshrut. Foods that are not kosher are dubbed "treif." While modern day society makes it difficult to follow the ingredients of all processed foods, kosher butchers and markets are available, and many foods in regular grocery stores are certified and labeled as kosher.

Considerations

One of the simplest koshrut rules to follow is dairy and meat separation. Dairy foods, like milk and cheese, cannot be consumed with meat from mammals and birds. Three to six hours must pass between eating meat and dairy products, depending on interpretation. After consuming dairy, rinsing the mouth and eating bread or another neutral food, there is no waiting time for meat. A kosher diet allows dairy foods to be eaten with eggs and fish. Some interpretations deny fish with meat.

Fruit and Vegetable Guidelines

Insect-free fruits and vegetables are kosher. They must be checked before eating and may have a kosher inspected label in the grocery store. Items deemed kosher are stamped with a symbol, called a hekhsher. Grapes have special meaning in the Jewish faith, and are kosher. Products made with them, however, are only kosher when made by Jewish people. This includes wine, grape juice and cream of tartar.

Rules for Meat

There are extensive rules regarding meats. Consumption of certain animals and their by-products is not allowed. Pigs, camels, rodents and amphibious creatures are among them. Cattle, goats and chicken are not. Kosher butchers are a reliable source of proper meat.

Numerous specific rules apply to the slaughter practices of kosher animals, and must be followed. Certain animal fats and organs, like liver, are forbidden.

Function

In order for kosher foods to stay kosher, many rules apply to the use of dishes, cookware and utensils. Separate sets for meat and dairy must be maintained when heat is used. For example, once you use a spoon to stir hot chicken soup, it is considered meat. You cannot next use it in sour cream, a dairy. Cold cuts and sliced cheese, however, are not an issue as long as utensils are washed in between.

Significance

Maintaining a kosher household or diet has many caveats attached. Depending on which Jewish sect a person practices, regulations may vary. Availability of kosher food may also affect a person's observations, although it does not change the existence of the koshrut laws. For example, according to the National Jewish Population Survey, about 17 percent of American Jewish families always eat kosher meat.

Tags: Jewish faith, meat dairy, rules apply, with meat

Ways To Make Healthy Muffins

Muffins are the perfect, portable, no-fuss breakfast food or snack. But some muffins can be chock full of fat, sugar, refined flour and other unhealthy substances. There's no reason to settle for a less than wholesome muffin when you can easily make healthy muffins at home if you chose the right ingredients.

Flour

One of the easiest ways to make healthy muffins is to use whole grain flour instead of refined white flour. Whole grain has more fiber, vitamins and minerals than refined flour. You can substitute all or part of the white flour called for in a recipe with whole wheat flour. Consider using kamut or spelt flour, which some people find more digestible than wheat flour. Experiment with other healthy whole grains, substituting up to one-fourth of the flour with millet, quinoa, oat, buckwheat, amaranth or brown rice flour. You can boost the fiber in your muffins by adding a few tablespoons of wheat germ, bran or rolled oats.

Fat

You can decrease the fat in your muffin recipe by using low-fat liquids such as skim milk, nonfat yogurt or buttermilk. Substitute up to one-half of the fat called for in the recipe with applesauce, or use a healthy type of fat such as olive oil or sunflower oil. You can use egg whites instead of whole eggs to make your muffins lower in fat and calories.

Sugar

You can reduce the amount of sugar called for in most muffin recipes by half and not notice a huge difference. Consider substituting healthier natural sweeteners such as honey, pure maple syrup, brown rice syrup or agave nectar for the refined sugar or corn syrup in a recipe. Adding sweet spices such as cinnamon, nutmeg, ginger and vanilla will make the muffin taste sweeter than it actually is.

Extra Ingredients

There are many other healthy ingredients you can add to your muffins to increase the vitamin, mineral and fiber content. Nuts and seeds will add healthy fats, protein and fiber to muffins. You can grind nuts in a food processor or blender and substitute up to one-fourth of the flour with nut flour, or add a handful of chopped nuts or seeds to the recipe. Choose from walnuts, almonds, pecans, macadamia nuts, sunflower seeds and ground flax seeds.

Fruit can add flavor to muffins and make them healthier. Choose fresh, thawed and drained frozen or dried fruit without added sugar. Berries, grated apple, chopped pear, mashed banana, dried cranberries or blueberries, diced peaches and raisins are some choices to consider.

Tags: your muffins, brown rice, called recipe, called recipe with, flour with

Bleu Cheese Ingredients

Bleu cheese

Bleu (or blue) cheese is cheese that has been veined or spotted throughout with a blue-colored mold. Often used for this mold are the strains Penicillium roqueforti or Penicillium glaucum. There are many different versions of bleu cheese that have been created in different countries and by different companies. American bleu cheese tends to be a bit milder than its European cousin but is still tangy, creamy and distinct.

Type of Milk

To create bleu cheese, you can use cow's milk, sheep's milk or goat's milk. Goat's milk tends to be a bit tangier and, as it contains less lactose than the other two, it is easier to digest as well. Sheep's milk has a nutty, sweet taste and has more protein and fat than cow's milk. Cow's milk tastes a bit more earthy and is the most prevalent.

Rennet and Buttermilk

An important part to making bleu or any cheese is rennet. Rennet is a complex of natural enzymes that is produced in all mammalian stomachs that can be used in cheese production. These enzymes help coagulate the milk and turn it into curds and whey. It is available as a tablet or as a fresh liquid. Rennet only works in acidified milk. Buttermilk is often used as the agent in cheese making to allow rennet to work properly. Yogurt can also be used for this purpose.

Blue Cheese Inoculum and Salt

A blue cheese inoculum is a sample of the cheese you would like to make that you infect your new cheese with. For example, if you wish to make a Gorgonzola blue cheese, a few bits of Gorgonzola can be used as your inoculum. The inoculum is essentially the fungus that will infect your new cheese with the blue specs that occur on the inside. Other types of blue cheese that can be used for an inoculum are Roquefort, Stilton, Cabrales, Benedictine Bleu, and Danablu. Salt is also added to the cheese; it adds to the taste and helps prepare ideal conditions for cheese making.

Tags: blue cheese, bleu cheese, cheese that, cheese making, cheese with, infect your, infect your cheese

How Do You Make Buffalo Sauce

Everyone knows their wings taste best with cayenne.

Named for the location of its origin in Buffalo, New York, spicy and tangy buffalo sauce is a classic part of American cuisine. While there are many variations on this recipe, each with its own level of heat, tang or savor, the basic ingredients remain the same. Create your own sauce, then try adjusting the basic components to get exactly the combination you like.

Instructions

1. Melt the butter in a saucepan over medium heat until it is a semi-transparent liquid. Stir continuously.

2. Reduce the heat to "simmer" or "low" once the butter is completely melted.

3. Toss in the garlic and cook. Continue stirring as the garlic cooks until it is soft and slightly clear. Continue with the recipe before the garlic has time to brown or burn.

4. Mix in the cayenne pepper sauce. If you don't have cayenne pepper sauce on hand, substitute vinegar, then add powdered, ground cayenne pepper and salt to taste; the resulting sauce will not be as red in color as typical buffalo sauce, but it will taste right.

5. Add flour to thicken the sauce. Keep the flour in a small bowl and add a pinch at a time, sprinkling it over the cooking sauce with one hand while wire whisking the sauce vigorously with the other. Continue adding flour in that manner until the sauce is as thick as a thin gravy, or as thick as you like.

6. Sample the sauce and adjust the proportion of ingredients to taste. If the sauce has too much vinegar flavor, add more butter. If too thick, add a little water or a little more of all wet ingredients. Add extra cayenne pepper if you like more heat, and more garlic if you like more general flavor.

Tags: cayenne pepper, cayenne pepper sauce, like more, pepper sauce, sauce will

Take The Bitterness Out Of Bitter Melon

There are several options for reducing bitterness in bitter melons.

Bitter melon is a member of the gourd family, and as the name implies, this tropical perennial fruit tastes very bitter. The bitter melon is a close relative of squash, watermelon and cucumber; it is sometimes referred to not as bitter melon but as "bitter gourd" or "bitter cucumber." The green oblong fruit is found and used mostly in tropical areas such as Latin America, India, Asia and parts of Africa, and can be used for food or for medicine. You have several options when trying to reduce the fruit's bitterness prior to use.

Instructions

1. Blanche the melon. Core the melon by cutting the melon in half, then removing and discarding the seeds and fibrous core. Slice the fruit and then drop into a pan of lightly salted boiling water. Boil for one minute, then remove from the boiling water and drop immediately into ice water. Do not peel the melon -- the skin is edible.

2. Add salt. Core the melon as in Step 1, then dust with salt and let stand for 10 minutes. Rinse the slices thoroughly before use.

3. Pickle the bitter melon. Boil 1 cup of white vinegar along with 2 tbsp. of sugar, 2 tsp. of salt and 1 tsp. of turmeric. Drop sliced bitter melon into the mixture and boil for two minutes, then remove, drain and cool.

4. Prepare the bitter melon in a way that takes advantage of the melon's natural bitterness by pairing it with complimentary food groups. For example, use it to balance out strong flavors such as spices, or as a coolant with rich sauces. This naturally reduces the fruit's bitterness.

Tags: bitter melon, bitter melon, boiling water, Core melon, fruit bitterness, several options

Prepare Pita Bread For Dips

Prepared pita bread is a healthy alternative to potato or corn chips for dips. This dipping food is made from commercially or homemade pita, or pocket, bread. The round bread is easily sliced and baked. It is nice to offer an alternative, at gatherings, to those who are health conscious.

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Place a pita bread on your cutting board, Slice all the way around the edge of the circle. This will create two circle-halves, revealing the pocket in the center. Slice each half into four or eight even wedges, like a pie. The size of the pita bread pieces is an individual choice. Repeat the process with the rest of the pita bread.

3. Place the pita pieces in a large mixing bowl. Drizzle them with extra virgin olive oil. Sprinkle on all the seasonings and mix until they are thoroughly coated.

4. Layer the pita bread pieces on a cookie sheet.

5. Bake the pieces for five to seven minutes, or until they are lightly toasted and crispy. Serve the pita bread pieces with your favorite dip.

Tags: pita bread, bread pieces, pita bread pieces, Place pita, until they

Remove The Smell Of Pickles From A Plastic Container

Plastic containers tend to absorb and retain the odor of whatever they hold, especially if the odor is strong, such as that of pickles. If the pickles have only been in the container for a few days, and you wash the container immediately, you may be able to get the smell out just with dish soap. In most cases, however, you'll need to use an extra product to neutralize the pickle odor.

Instructions

1. Fill the container with warm water. Add 1 tsp. of dish soap and scrub the container with a soft, clean kitchen sponge.

2. Rinse the container out with warm water. Place 1 tbsp. of baking soda in the plastic container and then fill it with warm water.

3. Place the plastic container on a level surface where it won't be disturbed. Leave it to sit overnight.

4. Rinse out the container with warm water the following morning. Dry it with a clean towel and then sniff the container to make sure the pickle odor is gone. If any odor remains, just add 1 tbsp. of baking soda and water again to the container and let it soak for another day.

5. If the pickle smell isn't very strong and you are in a hurry to re-use the container, you can also try just scrubbing it with a paste of baking soda and water to remove the odor instead of letting it soak.

Tags: with warm water, container with, warm water, with warm, baking soda, container with warm

Refrigerate Beef Drippings From A Roast

Beef drippings are the tasty juices produced when roasting beef.

Roast beef produces juices, or "drippings," as many professional cooks and chefs commonly refer to them. These drippings possess a great deal of flavor and will enhance the taste of other dishes, such as soups or stews. Adding a bit of flour as a thickener will produce gravy. Combining these juices with batter will make Yorkshire Pudding, a popular appetizer in Britain.

Instructions

1. Remove the roast from the pan.

2. Pour the warm drippings into a glass or container with a removable lid. Make sure your container is microwave and oven-safe as the beef drippings will be hot immediately after removing the roast from the oven. The size of the container you choose is directly related to the size of the roast you're making. A 16 oz. container should be adequate to handle an average size (7 to 8 lb.) roast.

3. Let the glass cool to room temperature; the fat will rise to the top of the liquid.

4. Refrigerate the container overnight to allow the fat to solidify.

5. Scrape the layer of fat off the top of the chilled liquid and dispose of it. Refrigerated at 38 degrees Fahrenheit, the beef drippings should keep for approximately four to five days. Freezing the liquid will prolong its storage life for four or five months.

Tags: beef drippings, four five, roast from, size roast

How Can We Check The Purity Of A Substance

How Can We Check the Purity of a Substance?

Pure compounds have specific chemical properties by which they are defined. Liquid compounds have specific boiling points; solid compounds have precisely defined melting points. For example, a pure water solution boils at exactly 100 degrees Celsius, while a pure ice compound melts at exactly 0 degrees Celsius. As boiling and melting points vary greatly between substances, these temperatures are important variables for testing chemical purity. As compounds become higher in complexity, you must take additional steps to measure these points and additional properties that may aid in determining the purity of a substance.

Testing a Simple Solid

In order to test for the purity of a simple solid, heat a small sample of that solid in a thin-walled melting tube. Make sure to heat slowly, so as to record the exact melting temperature. If the temperature remains completely constant during the transition phase from solid to liquid, you know you have a pure substance. If the melting process takes place over a range of temperatures, even by one or two degrees, your substance is impure. You know that a melting phase is in process when there is no change in temperature. Therefore, the number of temperature halts corresponds to the number of substances you have in your sample.

Testing a Simple Liquid

Place a sample of the liquid solution into a test tube and slowly heat it over a flame. If the entire solution boils away at a constant point in temperature, the solution is likely a pure liquid. If the transition takes place over a range in temperatures, you are dealing with various liquids. As with melting points, the number of boiling points corresponds to the number of distinct liquid compounds in your solution. Finally, you must check for solid impurities. First, after the solution has boiled away entirely, check the test tube for any solid residue. Also, compare your measured boiling point to that of the given substance in a scientific index. If you recorded only one boiling point but your measurement is different from the index, this usually indicates the presence of dissolved solids.

Testing Complex Compounds

When dealing with highly complex compounds such as certain foods, drugs and preservatives, you need more information to test for purity and content. Chromatography can be very complex and involves a multistage process of separation that may require special laboratory tools. A simpler example is the paper chromatography test, in which you are testing the purity of a colored dye by means of polarity, another property of chemical compounds. Drop a dot of dye on the bottom of a strip of cellulose paper and then submerge that paper in a test tube filled with water. The water travels up the paper, causing the dye to run, separating into different colors (i.e., substances) along the strip. This separation occurs as the different substances bond with the cellulose paper; the more polar the substance, the quicker it will bond with the paper and become visible, and the less far it will travel up the strip. Nonpolar substances travel the farthest, and therefore become visible as they eventually bond more towards the top of the strip.

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Pick Sugarfree Drinks

Drinking water instead of soda cuts calories.

Choosing sugar-free drinks instead of sodas and juices will help you cut calories. Most drinks other than water add extra calories to your diet. Juices, while full of vitamins, are loaded with sugars, and simply eating fruit will still nourish your body with the vitamins it needs. In order to cut the excess calories in sugary drinks out of your diet, you will have to switch to water or diet, sugar-free drinks.

Instructions

Check the Label

1. Read the nutrition label. The total amount of sugar present in the drink will be listed under "Sugars." Don't buy the drink if sugars are listed there if you are seeking sugar-free drinks.

2. Check the ingredients list. All types of sugar present in the drink will be listed there. It is located underneath or next to the nutrition facts. Don't buy the drink if fruit juice concentrates, honey, high fructose corn syrup, or corn syrup are listed.

3. Disregard the drink if it contains any ingredient with the suffix "ose," as that indicates that the ingredient listed is a sugar of some type. Sugar comes with different names, such as dextrose, sucrose and fructose. These are common sugars in soft drinks.

Modifying Water

4. Drink water instead of soda and other sugary drinks. Keep a jug of water in the refrigerator so that when you get thirsty you can refresh yourself with a glass of cool water rather than thinking of going out and grabbing a soda.

5. Drop slices of oranges, lemons, limes, cucumbers or berries into your water to add flavor. Do not squeeze them into your water, simply let the citrus diffuse into the water. It will slowly become more flavorful.

6. Water gets boring, so modify it by brewing tea -- without adding sugar -- and then cooling it in the refrigerator. You can also add herbs, ginger or mint leaves to this.

Diet Sodas, Coffee and Milk

7. Replace soda with diet soda. Almost every brand of soda has a diet variety. While these sodas still contain harmful elements like caffeine, they do not contain sugar.

8. Drink black coffee if you like coffee. Coffee contains very few calories, but still has elements like caffeine in it.

9. Avoid drinking milk. Milk contains lactose, a sugar. Do not add milk or sweeteners (other than artificial ones like aspartame or saccharin) to your coffee or tea.

Tags: sugar-free drinks, corn syrup, drink will, drink will listed, elements like

Make Low Carb Crispy Dark Chocolates With Chia Seeds

Low carb chocolates allow you to feed your craving while dieting.

Some low carb chocolate recipes include added artificial sweeteners such as erythritol and insulin, which are not always necessary. An effective low carb chocolate recipe is one that is simple, with no added flour or simple sugars to raise the glycemic index, making the body create carbohydrates. 85 percent dark chocolate is low in carbs and tastes good. Chia seeds are an effective source of good carbohydrates to add to the chocolates. They also add natural sweet spice flavor and add crunch to every bite of these low carb chocolate treats.

Instructions

1. Line the sheet pan with aluminum foil and press the foil smoothly into the bottom of the pan, creating as few wrinkles as possible. Place the pan in the refrigerator to cool.

2. Fill the saucepan 1/3 full with water and put the mixing bowl on top of it to make a double boiler. Place the double boiler on the stove over medium heat.

3. Add the 85 percent dark chocolate to the mixing bowl on the double boiler. Break the chocolate into pieces to help it melt faster.

4. Allow the chocolate to melt over the double boiler. Move it around with the rubber spatula as you see it melting to avoid the chocolate from burning. Scrape the sides of the mixing bowl often to thin layers of chocolate from forming on the sides of the bowl and burning. Melt the chocolate to a smooth liquid.

5. Pour the chia seeds into the melted chocolate and fold them into the chocolate with the rubber spatula.

6. Remove the foil lined sheet pan from the refrigerator and spoon the chocolate onto the pan in dollops. Allow the candy to settle and spread out on the pan to make the chocolates crisp and not too hard when they cool. Spread them out with the rubber spatula if needed. Keep the chocolate on the double boiler to keep it a thin liquid for the best spreading results.

7. Cool the chocolates at room temperature for about 30 minutes, or until they are solid. Peel the foil off the pan to release the chocolates. Store them in a sealed zip top bag at room temperature for the best results.

Tags: double boiler, carb chocolate, mixing bowl, rubber spatula, with rubber, with rubber spatula, chocolate from

Use Overripe Fruit

Don't throw away your overripe fruit. Berries and bananas may turn mushy but that doesn't mean you can't keep them. As long as they haven't gone bad, you can use overripe fruit for a variety of recipes. Follow these tips to save money and use your overripe fruit.

Instructions

1. Wash fruit thoroughly before using. Be careful you don't squish it even more when you are cleaning it. Make sure it isn't moldy. Cut off any bruises or bad spots.

2. Blend overripe fruit in a blender to make fruit drinks. Add ice, milk, yogurt, ice cream or frozen yogurt to make a variety of tasty smoothies.

3. Bake overripe fruit like berries, pears or peaches in a pie shell. Or mix the fruit with sugar to make a jam like sauce. Add to the pie shell and bake. Serve with ice cream or whipped cream.

4. Make jam with overripe berries and sugar. Boil the berries according to recipe directions. Add pectin as required; pour into sterilized jars and seal.

5. Freeze overripe fruit for later use. Eat the frozen fruit like a slushy or use the frozen fruit in drinks or punches. Thaw the fruit and add to muffin, cookie or cake batter. Cook according to the recipe.

6. Use a food dehydrator or microwave to make chewy fruit strips by removing the liquid from mashed up overripe fruit.

7. Mash overripe fruit with sugar. Turn the pulp into a natural fruity wine according to recipe directions.

Tags: overripe fruit, according recipe, your overripe fruit, according recipe directions, frozen fruit

Use A Pressure Cooker Canner

Home Canned Foods

A pressure canner is a great tool for preserving your home grown vegetables and fruits from the garden. It will heat the internal temperature of the foods to a higher heat than regular boiling water baths and if done properly will remove the danger of spoiled food. You can have colorful glass jars lined up in your pantry, sealed and tight, ready for the winter. You will need to find specific instructions for each of the foods you wish to can as the timing is based upon the acidity of the food being canned. Make sure your recipes or instructions have been updated since the 1980s when the USDA changed their canning recommendations. Basically, any non-acidic foods need to be canned under pressurized heat to prevent the growth of botulism.

Instructions

1. Wash all your jars, lids and rings in hot soapy water. Rinse them and then place them into a pot of boiling hot water for at least 10 minutes to sterilize them. The water should be just at a simmer and not rapidly boiling, or you might crack your jars.

2. Pull out one jar at a time, empty out the water and fill it with the fruits, vegetables or meat you are working with. Pack it as full as possible but remember to leave a 1-inch space at the top. Pour the cooking liquid over the food, still leaving the gap. Use a butter knife around the sides to press the food in a little to remove any air pockets.

3. Wipe off the top of the jar with a sterilized cloth (left in the boiling water bath) and place the clean lid and ring on top. Screw it on snug but not tight. Any food particles on the edge of the jar can prevent a seal from forming.

4. Open your pressure canner. The lid should come off with a twisting motion. There is a rack on the bottom of the pot that keeps the jars off the direct heat at the bottom of the pot. You will also find a little weight that sits on top of the canner that will hold the steam in causing pressure to build. The actual pressure gauge sits on the cover.

5. Fill the pressure cooker with the prepared jars. Add enough water for the specific directions of your canning recipe. Put the canner lid back on. (Don't put the weight that sits on top of the steam vent in place until the canner has reached the boiling temperature.)

6. Turn the heat on high. When steam has been shooting straight up from the vent for 10 minutes, place the weight on top of the vent. Watch the pressure gauge reading until it reaches the right level of pressure and start the timing.

7. Cook the food for the recommended time, according to specific directions. Turn off the heat and allow the pressure to dissipate. Do not try to cool it down faster with cool water. Once the pressure has normalized, remove the weight from the steam vent and open the cover.

8. Remove the jars, using canning tongs, and place a towel over the top. Tighten the lids firmly and set on a dry towel to seal. In a few minutes you should hear the pop of the lid being sucked in. Store in a cool dark place until ready for use, usually within 6 months.

Tags: boiling water, place until, pressure canner, pressure gauge, specific directions, steam vent

Foods To Make In The Crockpot

The crock pot has changed the way people look at cooking food. Food simply gets dropped into the crock pot, turned on and you can walk away while your meal prepares itself. Though there are endless possibilities when it comes to your crock pot, knowing just what you can prepare in them in the first step to creating endless recipe options.

Soups and Chilis

One of the more common items to prepare in a slow cooker is a soup or chili. With a few ingredients like stock, vegetables, meats and spices you can create a soup that cooks all day and is rather flavorful come dinner time. Chili can be prepared in a crock pot as well using canned tomatoes, ground meat that has been cooked, spices, beans, tomato sauce and spices. A chili does not require a whole day to simmer, whereas soups prepared in a crock pot taste better if they cook all day and absorb flavor.

Desserts

Desserts are something many people do not realize can be created in a crock pot. An example of a dessert that can be created in the crock pot is baked apples. These can be cooked for up to seven hours or prepared in three hours, depending on the heat setting of your crock pot. Place raisins, brown sugar, sliced baking apples, orange juice and spices into the crock pot and bake apples until they are fork-tender. This can be served on top of cake or ice cream for a delicious dessert during the week.

Main Dishes

Endless meal ideas can come out of a crock pot. Traditional dishes such as corned beef and cabbage can be created, or exotic dishes like chicken curry can be prepared. Meats can be stewed all day to create very tender and flavorful dishes, and a crock pot can be used to prepare tougher cuts of meat that save you money at the grocery store. Some common main dishes are creamy chicken casseroles, barbecue ribs, chicken and noodles, pulled pork, sloppy joes and chicken and dumplings.

Vegetables

Vegetables can be prepared in a crock pot for the day to save baking or cooking times later in the evening. Vegetables like squash, which typically require a longer cooking time, can be prepared in the crock pot while you go about your day, so they are fully cooked when you arrive home. Some popular vegetable dishes that can be prepared in your crock pot are glazed carrots, gratin potatoes, spinach and artichoke dips, potato casseroles and buttered vegetables.

Tags: prepared crock, your crock, created crock, into crock, meat that

Wine Corporate Christmas Gifts

Wine glasses are a popular gift idea.

Wine-related gifts are often popular at corporate Christmas parties. Accessories that a wine drinker may use when storing or pouring themselves a glass of wine make great gifts. Wine itself is a popular choice as well. There are thousands of different wines that make excellent gifts and are sure to be enjoyed by mostly anyone.

Wine Glasses

Gifting a set of fancy wine glasses is perfect for the corporate Christmas gift. They come in a wide variety of sizes, shapes and prices. Also, many wine glass manufacturers will allow for customization of their products. This means that you can have names and initials, designs and pictures put on the sides of wine glasses.

Bottles of Wine

Many people enjoy receiving bottles of wine, especially during the holiday season. Unless you know a person's particular tastes, choose a bottle of wine that has widespread popularity. Champagnes such as Moet & Chandon and White Star are extremely popular and enjoyed by many. There are many quality wines that are available for $50 to $100 so they can be an affordable gift idea. Bottles of wine also make good Christmas gifts since the holiday is in the middle of the holiday season when people are entertaining and serving drinks often.

Decanter Sets

A decanter set is a perfect gift for the discerning wine drinker. Decanter sets include a glass container that people can pour wine in to. This act of pouring aerates the wine, which increases the taste and complexity of the wine. Like wine glasses, decanters can be customized to include things such as corporate logos and names.

Wine Rack

Wine racks come in a large variety of sizes and shapes. They make a good choice for a corporate Christmas gift because they are affordable and extremely useful for the gift recipient. These racks allow the recipient to store their wine in a position that allows the cork to stay intact (when wine is stored upright, corks tend to dry out causing the wine to be ruined).

Tags: corporate Christmas, wine glasses, Christmas gift, corporate Christmas gift, gift idea

Make Lowcalorie Snacks Cheap Cocoa Roasted Almond Recipe

Almonds

Take a stroll down the snack aisle in your grocery store and you will notice a new trend in food packaging: Almost every snack now is available in 100-calorie portions. This isn't just brilliant marketing, it's also great for dieters who need a little help with portion control. One version you can make at home is a cocoa roasted almond treat.

Instructions

1. Pour the almonds into the large bowl. Spray lightly with cooking spray. Stir with the large spoons, spray again and toss with the spoons. Almonds should be lightly but thoroughly coated.

2. In a small bowl, mix the corn starch, cocoa powder, packets of Stevia and popcorn salt.

3. Pour the dry ingredients into the oiled almonds. Using two large spoons, toss the almond and cocoa mixture until all of the almonds are well-coated.

4. Pour onto a baking sheet lined with parchment paper. Bake at 250 degrees F for about 25 minutes, stirring every every seven or eight minutes. Remove from the oven and place the roasted cocoa almonds on paper towels. Cool thoroughly, then place them in bags. Since each almond has about seven calories, put 14 or 15 almonds in each bag for 100-calorie treats.

Tags: large spoons

Make Pomegranate Margaritas

Add pomegranate juice to a traditional margarita for a refreshing and trendy beverage that will delight your guests. Pomegranate margaritas are vivid in taste and appearance. The pomegranate juice mixes with the lime to create a vibrant beverage that will add flair to your table setting and life to your party.

Instructions

1. Put the sugar and water in a small saucepan to make the syrup mixture needed for the margaritas.

2. Simmer the mixture over high heat.

3. Stir the mixture frequently until the sugar dissolves.

4. Let the liquid cool completely to make sure it will mix correctly with the other ingredients.

5. Combine the sugar mixture and the pomegranate juice in a large pitcher.

6. Stir in the tequila and lime juice to make the pomegranate margaritas.

7. Fill the pitcher with ice and stir again.

8. Use a wedge of lime to moisten the rims of your serving glasses.

9. Dip glass rims into sugar to evenly coat each one. The sugar is more appropriate with the sweet fruitiness of the beverage than the traditional margarita salt.

10. Pour margaritas into the serving glasses and garnish each one with a wedge of lime. The green lime wedges will contrast nicely with the red appearance of the pomegranate margaritas.

Tags: pomegranate juice, appearance pomegranate, beverage that, beverage that will, serving glasses, that will

Order Party Platters

Fruit and vegetable trays are popular choices for any party.

Party platters make life easier for hosts and hostesses who are running short on time but not party-related tasks. Platters of nicely prepared hors d'oeuvres and sweet treats will give your event class and lots of eye appeal. Whether ordering a platter for a football or birthday party, snack trays will satisfy guests and are appropriate for most any age group. Order your platters several days in advance of the event to give food preparers plenty of time to complete your order.

Instructions

1. Review your guest list. Count the number of guests you expect to attend.

2. Choose what type of food you will serve. Sandwiches, chicken wings and cookie trays are good choices for party foods.

3. Examine your food budget to determine how much you are willing to spend.

4. Look up the phone number for your neighborhood grocery or department store. If possible, go to the store's website to review their platter menu. Alternatively, you could go to the store to request a platter brochure before you order.

5. Call the store and ask to speak to someone in the deli.

6. Tell the deli worker how many people you need to feed, and which trays you would like to order.

7. Verify the order by asking the worker to repeat the order back to you.

8. Ask the total cost of the order and write it down. Write down the name of the worker. Agree on a time for pick up of the order.

9. Give a credit card number to prepay for the trays if required to do so. Most stores do not require prepayment or deposits for smaller orders.

Tags: choices party

Watercress Information

Watercress is used in salads and other recipes.

Watercress is also known as tall nasturtium. This perennial plant grows well in cold water, so you will find it near water sources such as a ditch. This herb grows in the wild, but will also survive in a home garden as long as there is plenty of clean water in the area.

Nutrition

Watercress packs a lot of nutrients into one's diet. Iron, potassium and vitamins C and E are a few such nutrients. Watercress also helps with skin problems, keeping the skin clarified.

Health

Watercress can be used for many ailments including asthma. The juice of this plant provides the body with iron, which helps in the treatment of anemia. It will also aid in the correction of thyroid gland problems because it is rich in iodine, according to the Home Remedies Guide.

Culinary

Watercress is used in many recipes. Add it as a green to sandwich wraps or use it in soups. Watercress is also used in a variety of salads and is placed on plates in restaurants for use as a garnish.

Tags: Watercress also, Watercress used, used many, Watercress used many, will also

Grill Lamb Kabobs With Kingsford

Kabobs are easy to grill and serve.

Grilling lamb kabobs with Kingsford charcoal -- or any other brand -- is a quick and simple way to prepare a delicious Mediterranean meal. Kabobs are chunks of lamb meat placed on skewers with large chunks of vegetables placed in between. The chunks of meat cook faster than the larger piece of lamb from which they were cut, and the skewers make serving easier. To create the appealing grill marks on the kabobs, you must cook them directly over the hot charcoals.

Instructions

1. Combine the marinade and the lamb chunks in a resealable container and refrigerate overnight.

2. Remove marinated lamb from refrigerator and let sit for 30 minutes until the meat reaches room temperature. At the same time, soak bamboo skewers in water.

3. Arrange the charcoal in the bottom of your grill in a pyramid-shaped pile.

4. Pour lighter fluid over the charcoals until they look shiny.

5. Light the charcoals with a long match or long-handled lighter. Wait for the coals to burn down until you see mostly white ash.

6. Spread the charcoals so they cover the bottom of the grill in an even layer.

7. Remove the lamb cubes from the marinade and discard the marinade. Thread a piece of lamb through two bamboo skewers placed ½ inch apart. Using two skewers will keep the meat from turning when you rotate the kabobs.

8. Alternate the meat with a piece of onion, and then another piece of meat. Allow at least ¼ inch between the lamb chunks and onions. Continue to prepare the kabobs, leaving 2 inches of space at both ends of the skewers.

9. Place the skewers on the grill, perpendicular to the grates, and cover the grill.

10. Cook the kabobs, turning every five minutes until the meat reaches 140 degrees Fahrenheit for rare, 160 degrees for medium or 170 degrees for medium well. Insert a meat thermometer into the meat to determine the internal temperature. This will take between seven and 17 minutes.

11. Allow the kabobs to rest for five minutes before pushing the meat off the skewers and serving.

Tags: bamboo skewers, degrees medium, five minutes, lamb chunks, lamb from, meat reaches, minutes until

Dry Hickory Nuts

Hickory nuts have a rich, buttery taste that makes them a favorite of nut lovers; however, many freshly harvested hickory nuts could be weevil infested and they require a lot of effort during harvest and storing to maintain their natural taste and keep them away from insect infestation.

Instructions

1. Sort the edible nuts from the inedible right after the harvest by throwing away any small, discolored nuts or nuts that have holes.

2. Put the remaining nuts in a bucket of water. The edible ones sink while the inedible ones will not, usually because their heavy kernels have been eaten by weevils.

3. Dry the nuts by spreading them out in a dry, cool place. Stir the pile with your hands every few days to enable even drying. It normally takes about two weeks for the nuts to dry completely.

4. Gather the nuts when the kernel has become dry and crisp.

5. Store the nuts in a dry, cool place or crack them immediately and store clean kernels in the freezer to avoid weevil infestation.

Tags: cool place

Make Frozen Fruit Drinks

Make Frozen Fruit Drinks

Frozen fruit drinks are typically not what the name implies, frozen. They are often made with frozen juices out of the can and then chilled in the refrigerator. For the frozen effect, many people will put the juice mix in ice cube trays with toothpicks to have a cold treat for those summer days. Frozen or chilled, frozen fruit drinks are a great idea not only for the summer, but during work gatherings, kids sleepovers or as mid-afternoon snacks.

Instructions

1. Gather the ingredients. The pineapple juice makes a good base, but the other juices can really be anything you want. Experiment and find what flavors work for you and your family.

2. Combine all of the ingredients and nine 6 oz. cans of water to the pitcher.

3. Mix the ingredients.

4. Place the pitcher into the refrigerator to keep chilled. The amount of time depends on your individual preference. The juice mix can also be put into an ice tray and frozen. In the end, you will have very unique ice cubes that will change the taste of that any juice that you are drinking.

Tags: Frozen Fruit Drinks, Fruit Drinks, fruit drinks, Make Frozen, Make Frozen Fruit

Make Pizza Margherita Style (Tomato Basil & Mozzarella Cheese)

Pizza Margherita is a created with fresh tomato sauce, basil leaves and shredded cheese. The simple ingredients allow the flavors to come through in every light, fresh bite. Make it for a gathering of friends or a family pizza night and keep everyone happy with the basics.

Instructions

1. Preheat your oven to 500 degrees Fahrenheit. Pour a 15-ounce can of crushed tomatoes into a blender. Add a teaspoon of diced garlic and a tablespoon of Italian seasoning. Blend the tomatoes and seasonings until smooth. Spread 1/4 to 1/2 cup of sauce onto a pizza crust.

2. Place basil leaves on top of the sauce, either chopped and sprinkled evenly, or whole and spread out around the pizza.

3. Top the pizza with 1/2 to 1 cup of shredded mozzarella cheese and spread it evenly across the surface. Add slices of fresh tomato if desired for color and presentation.

4. Slide the pizza into the oven for 8-10 minutes. Remove when the crust is golden and the cheese bubbles.

Tags: basil leaves, fresh tomato, Pizza Margherita

Indian Restaurants In Athens Ga

Athens, GA, is famous for being the home of the B-52's singing group, the University of Georgia, and music group R.E.M. Athens is a city approximately an hour and a half east of Atlanta. The area hosts many music and arts festivals throughout the year, offers cultural attractions, plenty of hotel choices and many dining choices. Many of Athens restaurants use sustainable fare. Diners looking for Indian cuisine have a few local options from which to choose. Traveling west toward Atlanta, offer even more Indian restaurant choices.

Taste of India

Taste of India prepares all natural foods with no additives. Many of its dishes contain curry, but not the same curry found in grocery stores. Curry means "sauce" and Taste of India combines curry with other spices to create flavorful dishes that can be prepared mild, medium, hot, or "Indian" hot as the customer prefers. Taste of India offers a lunch buffet daily until 2:30 or 3 p.m. as of 2011. Dinner is served beginning at 5 p.m.

Bombay Cafe, Athens

Bombay Cafe is a carryout restaurant in Athens located across the street from the University of Georgia. It is located minutes from the West Hancock Avenue Historic District where many hotel options can be found. It offers a vegetarian menu for diners who do not eat meat. The restaurant is open for lunch and dinner seven days a week as of 2011.

V Caribbean CURRY Pot

V Caribbean CURRY Pot is located in Winder, GA, located 25 miles northwest of Athens, GA. It is located near the Northeast Georgia Regional Airport and Fort Yargo State Park. V Caribbean CURRY Pot serves breakfast on Sunday mornings, and lunch and dinner Monday through Sunday, as of 2011. It offers vegetarian dishes.

Tags: Taste India, Caribbean CURRY, Athens located, Bombay Cafe, lunch dinner, offers vegetarian, University Georgia

Make Lasagna Noodles With Semolina Flour

Semolina flour is a coarse, yellow flour, made from durum wheat. Durum wheat has hard wheat berries that are high in protein and gluten, making it a widely used flour for pasta. The high gluten content creates strong, chewy pasta noodles that are flavorful and hearty. The most traditional recipes for pasta dough call for semolina, water, oil and nothing else. This produces a dough that is difficult to knead and work with at home. More commonly today, semolina pasta dough recipes include eggs and white flour, making a soft and malleable dough.

Instructions

Make the dough

1. Combine the semolina, all-purpose flour and salt in the mixing bowl. Shape the flour mixture into a mound. Scoop out a hole in the middle of the mound to make a well.

2. Lightly beat the eggs with 2 tablespoons of olive oil in a small bowl. Pour the egg mixture into the well in the flour mixture.

3. With your hands, draw the flour into the egg mixture using a circular motion to gradually combine the flour mixture with the eggs. Mix until the dough forms a ball.

4. Turn the dough out onto a lightly floured surface. Knead and fold the dough for 10 minutes, until the dough is smooth and elastic.

5. Brush the dough with the remaining oil and cover tightly with plastic wrap. Let the dough rest at room temperature for 30 minutes.

6. Set up your pasta machine by turning the dial to the widest setting. Separate the dough into golf ball size pieces. Flatten one piece of dough into a rectangular shape while keeping the other pieces covered with plastic wrap. Feed the rectangle through the roller by turning the crank with one hand and catching the pasta with the other.

7. Fold the piece of dough into thirds, like a business letter, and press down. Feed the dough through the machine again on the widest setting. Repeat this process of folding and rolling, using the widest setting, five times.

8. Turn the dial to the next setting and roll the dough through the machine again. Do not fold the dough this time. Continue to run the dough through the machine, turning the dial to decrease the thickness each time. When you have reached the third to last setting on the dial, run the dough through the machine one last time. The lasagna noodles will be now the correct thickness.

9. Carefully drape the rolled lasagna noodle on a drying sheet. Repeat this process with the other pieces of dough until they are all rolled out. Cut the long noodles into smaller lasagna sized pieces, about 9 to 12 inches, depending on the size of your baking dish.

10. Toss the noodles into a large pot of salted, boiling water for 3 minutes until the noodles begin to float. Drain the noodles in a colander and drizzle them with olive oil. Assemble your lasagna and bake according to your recipe.

Tags: dough through, dough through machine, through machine, dough into, flour mixture, widest setting

Make Homemade Tortillas

You always have a sense of accomplishment when you make something yourself, rather than running to the grocery store to buy the product. Homemade tortillas inevitably tastes much better than pre-packaged if it's done properly. Luckily, flour tortillas are as easy to make as they are to eat! So heat up the skillet, roll up your sleeves and get to work!

Instructions

1. Buy the ingredients. You will need flour, salt, shortening and water. Sift together the dry ingredients in a medium-sized mixing bowl and add the shortening. Using a pastry cutter or fork, cut the shortening into the flour mixture until crumbly and thoroughly blended.

2. Add warm water (not too hot) and stir the mixture with a fork until you have a soft--not sticky--dough. Let this mixture rest for approximately 10 minutes. Turn out on to lightly floured surface and knead for five minutes, then set aside to rest for 10 more minutes.

3. Separate the dough into 8 to 12 equal sections and roll each one a ball. Lightly flour each one and then flatten by hand. Roll out into circles using a rolling pin, making sure each one as thin as possible.

4. Warm up lightly-grease griddle on medium heat. Do not let the pan get too hot, since it is easy to burn flour tortillas. Place tortilla in the pan and cook for up to 30 seconds, depending on the thickness of the tortilla. A properly cooked tortilla should have brown spots, and when one side is done, flip it over and fry the other side.

5. Let them cool slightly. Since homemade tortillas are stiffer than those bought in the store, place them in a plastic bag while they are still warm unless you are eating them right away. This will soften them up. Reheat them when you want to serve them.

Tags: flour tortillas

Zero Carb Snack Foods

Most traditional snack foods are loaded with carbs.

In the United States, most prepared snack foods are filled with carbohydrates. Finding snack foods with no carbs can be a challenge. The choices are somewhat limited and may be hard to find in your local grocery store. Traditional snack foods, such as potato chips, nachos, bread and crackers are loaded with carbs. As an alternative, try preparing your own carbohydrate-free snacks.

Sugar-free Strawberry Jell-O

No preparation is required for this snack, just grab a spoon and dig in. Sugar-free Strawberry Jell-O SIngles do not have any carbohydrates or fat and can be purchased from most grocery stores.

Chicken Lettuce Wrap

Season a piece of skinless, boneless chicken breast and wrap it in a Romaine lettuce leaf. Romaine lettuce is free of carbohydrates and fat, and has just one calorie. Bake or grill the chicken breast, then slice and store it in the freezer. You can enjoy this snack at your convenience.

Extra-Lean Ham

A slice of extra-lean ham contains no carbohydrates. Avoid glazed or flavored varieties and be sure to check the label to ensure that the ham contains no carbohydrates. For a low-carb snack, roll together slices of ham and low-fat cheese.

Tags: snack foods, with carbs, chicken breast, contains carbohydrates, loaded with

Keep Peppers Crunchy When Pickling

Preserve the crunch in peppers when you pickle them.

Pickling vegetables such as peppers creates a tasty accent item for sandwiches and salads. Pickled peppers can also be eaten alone as a flavorful snack. Fresh peppers have a delightfully crisp texture when you bite into them, but cooking peppers can sometimes turn them soft and mushy. Sea salt can help preserve the crunch when you pickle peppers. In addition to a standard water-and-vinegar brine, add sea salt to keep your pickled peppers crunchy.

Instructions

1. Wash two fresh bell peppers and place them in a bowl. Sprinkle the peppers with sea salt until they are lightly covered. Let them sit overnight.

2. Sterilize a clean, 1-pint glass jar in boiling water

3. Rinse and dry the peppers. Remove the seeds, slice them into strips and place them in the jar. Use red, green, yellow or orange peppers, or two different peppers to add taste and color contrast to your jar.

4. Combine 2/3 cup white distilled vinegar and 2/3 cup distilled water in a pot. Heat on low.

5. Cut one clove of garlic into thin slices. Add the slices to the liquid mixture.

6. Stir in 1 tbsp. sea salt, 1 tsp. dried red pepper flakes and 1/4 tsp. peppercorns.

7. Turn up the heat on the stove, and bring the spice mixture to a boil. Remove from heat.

8. Pour the heated liquid over the pepper slices in the jar.

9. Seal the lid and ring on the jar. Place the jar upside down on the counter at room temperature for two days. Put the jar in the refrigerator to last for a week.

Tags: place them, when pickle

What Is Pickling Spice

What Is Pickling Spice?

Pickling spice is a type of seasoning used in cooking and canning. Pickling spice is a mixture of many spices and is typically used to make foods that are "pickled," including dill pickles, sweet pickles and pickled meats. There are many recipes for pickling spice, or it can be purchased at a grocery store.

Ingredients

Pickling spice can be made from various combinations of spices, creating a mixture that is usually coarse and loose. According to Allrecipes.com, pickling spice recipes can include a combination of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds and peppercorns. Other recipes may include juniper berries, dill seed, mace and hot peppers.

Foods Enhanced by Pickling Spice

Pickling spice can be used to make dill and sweet pickles as well as flavor meat, such as corned beef; vegetables, such as cabbage, onions, and beets; and fish, such as salmon and herring, according to Chow.com. You can also use pickling spices in hot sauce, to make pickled eggs and to season salsa, among other foods.

Spice Bag

To use pickling spice, most recipes suggest wrapping a small amount of pickling spice in cheesecloth or a coffee filter and tying the makeshift bag with a string. Chow.com recommends 1 tablespoon of pickling spice per quart of liquid. Use the bag of pickling spices while you're cooking, and remove the bag before serving or canning the food. Leaving the spices whole helps keep spice residue out of your food, according to Chow.com.

Spiced Vinegar

You can also cook the spice directly in vinegar before the vinegar is used to make pickles, according to Epicentre.com. You can crush the spices or leave them whole. Place them in an enameled saucepan with vinegar and bring them to boil. Strain the spices out of the vinegar before use. You may also infuse the vinegar with spices without boiling the mixture. Place the spices in a bottle of vinegar and allow it to sit for two days. Strain the spices from the vinegar and discard, or use the spices to flavor another bottle of vinegar.

Sample Recipe

Epicentre.com recommends the following recipe for pickling spice:

1 tablespoon coriander seeds

1 tablespoon mustard seeds

1 tablespoon black peppercorns

1 tablespoon cloves

3 or 4 dried red chilies

1 inch (2.5 cm) piece of dried ginger root

1 inch (2.5 cm) of cinnamon stick

3 dried bay leaves

You may want to experiment with your own combination of spices to perfect your pickling spice recipe.

Tags: pickling spice, used make, according Chow, bottle vinegar, mustard seeds, pickling spice, pickling spice

What Are The Connections Between Cabbage Cauliflower & Broccoli

Cauliflower, broccoli and cabbage are closely related.

Broccoli, cauliflower and cabbage are three of the world's favorite vegetables, found in most temperate climates and in almost every cuisine. Despite their differences in appearance and flavor, the three are close relatives. They share many similarities with each other and their many cousins in the vegetable world, which together form one of the world's most important families of food crops.

The Brassica Family

All three of these vegetables belong to the brassicas, a genus that forms part of the larger family of mustards. They are sometimes called "cruciferous" vegetables because their four-petaled blossoms suggested a cross. These vegetables are among the world's most important groups of food crops, and brassicas are cultivated for every part of their anatomy: turnips and rutabagas for the roots; cabbages and kale for the leaves; broccoli rabe for the delicate stems and flower buds; and broccoli and cauliflower for their immature blossoms.

Cabbage and Its Relatives

Cabbage is a leafy green that forms tightly packed heads, allowing a great weight of food to be cultivated in small space. That efficiency, combined with a long harvest season, good shelf life and ease of pickling, has made cabbages a worldwide staple. The European style of cabbage heads form a firm, round cannonball shape, while Asian cabbages tend to form tight bunches that open at the top, much like romaine lettuce. Asian cabbages form a visible link between cabbages and loosely leafed brassicas such as kale and chard.

Broccoli and Cauliflower

Broccoli and cauliflower are close relatives of the cabbage, grown for their tight clusters of flower buds. The stems of cauliflower resemble the ribs of a heading cabbage in flavor, while peeled broccoli stems are difficult to distinguish from a cabbage's sweet core. A related plant that illustrates the connection is kohlrabi, which has not only vestigial leaves but a plump and crisp stem that resembles broccoli stems and cabbage in flavor. All of these vegetables are unusually nutritious, but contain complex sulfur compounds that may cause distasteful smells if they are cooked incorrectly.

Other Brassicas

Brassicas and mustards of various kinds grow wild throughout the Mediterranean, the Middle East and temperate portions of Asia. Evidence of turnip cultivation goes back 4,000 years, and many brassicas have been grown since prehistoric times. Modern cultivars derive from centuries of selective breeding and serendipitous mutations, and it is theorized that modern cultivars may all derive from as few as three original strains. A recent example of hybridization is the rutabaga, a turnip/cabbage cross dating from 17th century Scandinavia.

Tags: Asian cabbages, broccoli stems, cabbage flavor, Cauliflower Broccoli, close relatives, cultivars derive, cultivars derive from

Make Ketchup In A Pinch

Ketchup is America's most popular condiment for good reason. It contains all five elements of taste in one delicious bite: salty, sweet, bitter, sour and umami, known as the fifth taste, meaning savory or meaty. Understanding the five flavors in ketchup will help you put together, and even improvise, a homemade ketchup in a pinch from ingredients you may already have in your pantry. In this master ketchup recipe template, tomato paste serves as the umami component, adding richness and body. Vinegar is the sour element. Corn syrup, sugar or honey provides sweetness, while garlic and onion adds bitterness. Add salt, and you have all five tastes.

Instructions

Instructions

1. Combine all the ingredients, except for the optional seasonings, in a saucepan. Bring to a boil over medium heat, and then reduce the heat to low.

2. Simmer the mixture gently, stirring frequently, for approximately thirty minutes, or until it thickens to the consistency of ketchup.

3. Taste and adjust the seasoning to balance out the flavors, adding a bit more of any of the flavor components according to your preferences. Add one or more of the optional seasonings, if desired.

4. Continue cooking for two to three more minutes to allow the flavors to meld. Let the ketchup cool.

5. Store ketchup in a covered container in the refrigerator.

Tags: optional seasonings

Make Ketchup

It's probably never occurred to most people to make their own ketchup, but by doing so you can achieve a distinct and unique flavor. See Tips for ideas on customizing this recipe. Makes between 2 and 4 c., depending on tomatoes and cooking times.

Instructions

1. Stem and roughly chop the tomatoes and place them in a nonreactive pan.

2. Add half the vinegar and a few pinches of the salt and bring the mixture to a boil.

3. Cook for 5 minutes, mashing with a wooden spoon.

4. Strain the liquid into a saucepan without pressing on the solids.

5. Press the solids into another saucepan by forcing them through the strainer, leaving the seeds and skins behind. Rinse the strainer. You can puree the tomatoes before straining, if necessary, but they should be soft enough to press through the strainer screen.

6. Stir the sugar into the solids.

7. Add all the remaining ingredients to the liquid.

8. Bring the liquid to a simmer and cook for about 20 minutes, until very syrupy.

9. Strain into the solids, and bring to a simmer, stirring well. Simmer for 5 more minutes or until the desired consistency is reached. Puree with a hand blender, food processor or blender if necessary.

10. Taste and adjust the seasonings. The mixture should be sweet and faintly tangy; if more tanginess is needed, sprinkle in some vinegar.

Tags: into solids, minutes until, through strainer

List Of Famous French Restaurants In France

French restaurants display a culinary elegance and a deftness in style that is not found in any other place in the world. Certain restaurants across the country have risen to such prominence that they are known the world over, whether it is for a signature cuisine, historic location or a list of awards that brook no competition.

Taillevent

Taillevent was opened in 1946, and has become a culinary and cultural node for France and the city of Paris where the restaurant makes its home. The restaurant is regarded as one of the best in the world, having maintained three star Michelin quality since 1973 according to Gourmet Magazine. So well known and highly regarded is the restaurant that when its long time owner and operator, Jean-Claude Vrinat died in 2008 it was viewed by many Parisians as a death in the family of the culinary elite.

Taillevent

17 Rue Lamennais

75008 Paris, France

01 44 95 15 01

taillevent.com

La Tour d'Argent

La Tour d'Argent sits along the River Seine and is considered a national French treasure with an unparalleled view of Notre Dame according to The New York Times. The fame of the restaurant was born in the 1890's when it began issuing certificates to those patrons who ordered pressed duckling. The first of these birds was served to King Edward VII. The menu is devoted in large part to various presentations of duck with constantly rotating preparation methods.

La Tour d'Argent

15 Quai de la Tournelle

75005 Paris, France

33 1 43 54 23 31

latourdargent.com

Le Chantecler

Le Chantecler is housed in the world renowned Negresco Hotel, one of the oldest and most recognizable on the French Riviera according to travel review website Destination 360. The restaurant has the distinction of being one of the only restaurants in France housed in a National Historic Monument. As of 2010, Le Chantecler is headed by award winning executive chef Jean-Denis Rieubland. The chef took the position in 2007 after winning the Auguste Escoffier Trophy Normandy in 2005 and the France Craftsman of the Year Award in 2007.

Le Chantecler

Hôtel N gresco

37, Promenade des Anglais

06000 Nice

33 0 4 93 16 64 00

lechantecler.com

Tags: Tour Argent, Paris France

Melt Muenster Cheese

A double boiler melts the cheese without burning it.

Muenster is a type of American cheese often confused with the French Munster cheese. Its name is derived from a translation of the name of the German city, Munster. Muenster has a flavor reminiscent of sharp jack cheese combined with common American white cheese, with a soft texture and melts quickly under the right conditions. However, if you melt it incorrectly, the cheese will burn. To melt Muenster cheese, allow for approximately six minutes per cup.

Instructions

1. Fill the bottom pan of a double boiler 3/4 of the way with water. Place the double boiler over medium heat and allow the water to come to a rolling boil.

2. Slice the Muenster cheese into 1-inch cubes with a sharp knife as the water comes to a boil. If you are working with sliced cheese, cut into 1-inch-thick strips.

3. Place the cheese cubes or strips into the top pan of the double boiler. Reduce the double boiler's heat to low. Add 1 tbsp. heavy cream per 1 cup of cheese if you are making a dipping sauce.

4. Stir the cheese with a spoon as it begins to melt. Continue stirring until the cheese is a smooth, even consistency.

Tags: double boiler, cheese into, cheese with, Muenster cheese

Do The Peanut Butter Jelly Dance

The Peanut Butter Jelly dance is a fairly simple dance that requires little time to learn.

In 2002, an animated video showing a pixelated banana dancing to the "Peanut Butter Jelly Time" song by the Buckwheat Boyz was posted to the internet in the Offtopic.com forums. This video quickly spread around the internet and became one of the more prolific internet memes of the decade. The catchy tune and dancing banana have attracted thousands of copycats, and learning the dance yourself is quite easy.

Instructions

1. Play the "Peanut Butter Jelly Time" song on your computer or speaker system and stand with your feet flat on the ground about two feet apart.

2. Bounce from side to side in time with the music without lifting your feet off the ground. Always bend both knees when bouncing, but shift your weight from one foot to the next with each bounce. Your butt should drop down on the side of the foot you are putting the most weight on, which will cause your torso to follow.

3. Turn your head and as much of your torso as possible away from the direction of the foot you are putting your weight on with each bounce. Bounce from foot to foot to the music and turn your head in the direction of the foot you are not putting your weight on.

4. Put your hands up in a fist so they are about a foot from your head on either side and are on level with your mouth. Point your pointer finger and thumb away from your hands. Keeping your pinky folded, lift the pinky knuckle away from the other folded knuckles. Keep this hand position.

5. Combine the steps so you are bouncing from side to side without lifting your feet, turning away from the foot you are putting the most weight on and raising your hands in the correct gesture.

Tags: away from, Butter Jelly, foot putting, Peanut Butter, Peanut Butter Jelly, from foot

When Were Fortune Cookies Invented

New information has been surfacing about fortune cookies that places their origins outside of China and in 19th-century Japan.

Mid-1800s Japan

The fortune cookie is considered to have originated in Japan. It's earliest appearance is in a fictional work by Edo period writer Tamenaga Shunsui (Sasaki Sadataka), who lived from 1790 to 1844. In the book, a woman sends fortune cookies to two women as a conciliatory gesture.

1878 Japan

Moshiogusa Kinsei Kidan is a book of children's stories dating to 1878. In the book there is a tale of an apprentice at a senbei, or fortune cookie, shop. The story is accompanied by an illustration of the shopkeeper grilling the moon-shaped cookies over coals.

San Francisco, 1890s

A Japanese immigrant, Makoto Hagiwara, popularized the fortune cookie in San Francisco when he and a partner began making the "tea cakes" at a bakery and serving them at the Japanese Tea Garden in Golden Gate Park.

Fortune cookies and WWII, 1940s

Soldiers and military personnel passing through California on their way to or from combat ate at the numerous Chinese restaurants in California that served fortune cookies. When they returned to their homes in other regions of the United States, they requested the cookies at their local Chinese restaurants.

1950s and Beyond

It is estimated that by 1950, 250 million fortune cookies were being produced in U.S. bakeries and factories. Since then, the fortune cookie has become a standard "Chinese dessert" worldwide.

Tags: fortune cookie, Chinese restaurants, fortune cookies, fortune cookies

Types Of Red Sweet Potatoes

In the sweet potato family, you'll find many varieties of shapes, sizes and colors. With their distinctive reddish color and mouthwatering taste, red sweet potatoes can be prepared by boiling, sauteing, roasting, grilling and mashing.

Okinowa Sweet Potatoes

Although these types of sweet potatoes are not initially much to look at, once you cut them open, you will be treated to a rich color of red, pink or purple inside. They can be roasted, boiled or mashed and are high in antioxidants.

Georgia Jet

The Georgia Jet sweet potato has a dark red skin and a deep orange color inside. It is moist inside and is well known for its distinctive taste. Try one boiled or sauteed.

The Garnett Sweet Potato

The Garnett sweet potato is often known as the purple yam and has a large, obscure shape with a purple/dark red color and deep orange flesh. The Garnett is soft, moist and great with white truffles.

Beauregard Sweet Potato

Probably the most common of sweet potatoes, the Beauregard is noted for its red-toned skin and bright orange inner flesh. It is delicious when it is baked, boiled, mashed or fried.

Jewell Sweet Potato

Like the Beauregard potato, the Jewell sweet potato is considered more orange than red, but it is worth mentioning for its silky, soft texture and rich flavor.

Tags: sweet potato, Sweet Potato, boiled mashed, deep orange, sweet potatoes

Make A Wooden Butter Mold

Wooden butter molds have been used for centuries to form butter into practical and decorative shapes. Traditional molds generally held eight ounces, one pound or two pounds of butter. You can make your own wooden butter mold in about an hour with a few simple materials.

Instructions

1. Place two planks in vertical position parallel to each other on a flat surface. Place another plank on top of these planks horizontally and adjust to form an inverted trough. Nail horizontal plank to vertical planks.

2. Turn trough right side up. Nail another plank to top of trough to form a box. Measure sides of box and cut square pieces to fit from remaining plank. Sand the pieces to smooth the edges.

3. Carve out a simple design on one side of each square piece of wood. Attach each piece of wood to the box using hinges, placing carved sides of the pieces so they are facing inside the box. Attach hooks and rings to keep sides closed.

4. Fill mold with butter and refrigerate several hours.

5. Unmold butter by opening side doors and carefully sliding butter out onto a plate. Butter will have designs in relief on each side.

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Make Flour

Make Flour

While we have become spoiled with simple modern wonders, such as premade flour and baking goods bagged and ready to use in every supermarket across the U.S., we often forget that these chores were once performed by regular people each and every day. Home-ground flour may be a chore, but making it at home ensures the freshest possible flour packed full of all the vitamins and minerals nature intended.

Instructions

1. Begin with fresh wheat grain that has been separated from the stalks but has not been heated or treated in any way. Rinse the wheat thoroughly. Spread evenly on muslin cloth or fine screens, allowing it to dry completely.

2. Place the fresh grain in either a stone or metal mill. Mills are available in a variety of sizes, including small hand-operated mills for home use. Turn the crank on the mill, moving the wheat through the revolving grinders and collecting the resulting powder in the lower bin.

3. Sift the flour through three different mesh gauges. For best results, purchase flour sifters from the same store where you purchase your mill, as they will be able to help you select the right sizes for wheat flour. The first and largest gauge will separate the bran from the flour. The bran can be used to make breakfast breads, sprinkled in the garden as compost or mixed with feed for animals.

4. Pass the flour through a second sifter to divide course flour from fine flour. Course flour can be used to make tortillas, sandwich breads and crackers. Fine flour is best used for more delicate baking, such as cakes, pie crusts and pastries.

5. Store your flour in a cool, dark and dry location, as it contains no preservatives and will spoil faster than supermarket varieties. Fine flour spoils faster than bran and course flour, so make sure it is stored in an airtight container and that you only make as much as you can use in two or three months.

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Infuse Vodka With Watermelon

Watermelon is a delicious summertime treat, but it tastes even better when infused into vodka. Save a part of your watermelon this summer to make vodka fit to serve straight or in a mixed drink during barbecues.

Instructions

1. Purchase a 750-ml bottle of vodka. Since watermelon is a delicate flavor, it is best to purchase a high-quality vodka like Grey Goose. If you are making a smaller test batch first, it is fine to use a lower-quality vodka like Smirnoff to get an idea of how long it takes for watermelon to infuse.

2. Find your watermelon. While watermelons are available year-round in supermarkets, it is best to purchase one during the summer. For tips on choosing the perfect melon, visit the Food Network website (see Resources below).

3. Cut up the watermelon into larger chunks. Smaller chunks won't infuse as slowly as larger chunks, so your watermelon vodka will be weak if you use smaller pieces. You will need about 2 1/2 cups of watermelon for this recipe.

4. Assemble your ingredients to infuse the vodka. Pour the watermelon chunks in first, followed by the vodka. Seal the container. Stir the mixture several times a day, tasting the mixture regularly. Be sure to taste the vodka without any mixers so you have an accurate idea of what it tastes like.

5. Strain the watermelon out of the vodka with a coffee filter into another container after removing the watermelon chunks with a spoon. Serve the watermelon vodka on the rocks or in a mixed drink. If you need recipe ideas, visit the Drink Nation website (see Resources below).

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