Make Peach Pie

Nothing says summer like a freshly baked peach pie. This recipe makes one 9-inch pie.

Instructions

1. Have unbaked pastry dough ready - it should be refrigerated at least 20 minutes and can even be made the day before and kept chilled. (See "Make Basic Piecrust," under Related eHows.)

2. Preheat oven to 425 degrees F.

3. Toss peaches lightly in a bowl with lemon juice, sugar, flour and spices.

4. Sprinkle a little more flour onto your work surface.

5. Divide the dough into two balls, one slightly larger than the other. Roll out the larger ball into a circle about 1/8-inch thick and a bit larger than the pan. (See "Roll Out Dough," under Related eHows.)

6. Transfer the rolled dough to the pie pan - it's easier to lift if you drape it over the rolling pin first. Don't stretch the dough to fit in the pan.

7. Trim the edges to a 1-inch overhang. Add the peaches to the dough-lined pan, piling them up slightly in the center. Dot with the cut-up butter.

8. Roll out the other dough ball into a circle about 1/8-inch thick. Place it on top of the peaches and trim the edges to a 1-inch overhang.

9. Fold the top crust over the lower crust and press them together with your fingers. Crimp the edges decoratively, then cut a few vents in the top crust to let steam escape.

10. Brush the egg-water mixture onto the top crust. It will form a shiny glaze as the pie bakes.

11. Place the pie in the oven and bake 10 minutes, then lower the heat to 350 degrees F and bake for another 30 to 40 minutes.

Tags: 1-inch overhang, 8-inch thick, about 8-inch, about 8-inch thick, ball into

Make Shrimp With Garlic Cream Sauce

Garlic and shrimp is a winning dinner combination.

If you like shrimp, you will love this dish. It's easy to put together and only uses a few ingredients. The sauce features a fair amount of fresh garlic; if you don't care for a strong garlic taste, use a few fewer cloves and cook the garlic a bit longer in the butter.

Instructions

1. Mince the garlic cloves with a sharp knife on a cutting board. Holding the knife in one hand, lay the flat side of its blade against a clove on the board. Make a fist with your other hand and press it against the flat blade to gently crush the clove. Remove and discard the papery skin from the clove. Cut the garlic into pieces that are no bigger than 1/8th inch.

2. Melt 2 tablespoons of butter in a skillet over a medium heat. Add the minced garlic and cook for about a minute.

3. Add the shrimp to the skillet. Cook for about four or five minutes; the shrimp are done when they turn pink. Remove the shrimp and set them aside.

4. Add 1/3 cup of white wine to the skillet and bring to a boil on medium heat. Stir in 1/3 cup heavy cream. Return to a boil and allow to simmer for about a minute. Return shrimp to the pan to coat them in the sauce. Add salt and pepper to taste and serve.

Tags: about minute, medium heat

Make Duck Salami

Duck salami

Salami is not something the average person would set about to make, and therefore knowing make salami is not common knowledge, especially duck salami. However, for those of you wishing to break from the hold of common, everyday foods, duck salami is an adventure waiting to be experienced.

Instructions

1. Coarsely grind the duck meat, along with its fat, in the meat grinder or food processor. It is important to keep the meat as close as possible to freezing, without being frozen, to inhibit bacteria from growing. Since duck is so fatty, use about 1/3 fat and 2/3 meat for this mixture. Pork fat can be used if the duck is not fatty enough. Do not overgrind the meat, or the fat will become pasty.

2. Add the water to your instant cure and stir until dissolved. Pour it with the rest of the spices into your meat and mix thoroughly. If you use your hands to mix, it is wise to use gloves to keep the curing mixture from getting on your skin.

3. Place the meat mixture into the gallon-size plastic bag. Squeeze out as much air as your can and close it. Place in the refrigerator to cure for 24 hours. Thoroughly clean all surfaces and containers with hot soapy water.

4. Soak your casings for about an hour before you stuff them. Place them over the end of a large funnel, or whatever sausage stuffing attachment you have. Tie one end with the cotton string tightly with a knot about 2 inches up from the end.

5. Push the meat mixture into the casing, squeezing out the air pockets and pushing the meat into a tight tube. When all the meat is pushed in, twist the end and tie it tight with the cotton string. Trim the end of the casing and string so they are about an inch long.

6. Place the raw salami into a 300 degree oven and bake for at least 2 1/2 hours, or until the internal temperature of 160 degrees has been steady for 10 minutes. Remove the salami from the oven and cool. Wrap in paper and refrigerate. Slice as needed.

Tags: cotton string, duck fatty, duck salami, meat mixture, meat mixture into, mixture into

Make Turkey Consomme

How did the French figure out do what they do with food? Here's another example of French cookery at its best. This is a wonderful starter for any dinner party - not just Thanksgiving. Yields about 6 1/2 cups.

Instructions

1. Simmer 16 cups of degreased stock in a large pot until reduced by half.

2. Place onion, carrot, celery, parsley and thyme in a food processor, and pulse until coarsely chopped.

3. Add turkey breast, and pulse until chopped but not pureed. Put mixture in a bowl, and set aside.

4. Add eggs to bowl, and stir well.

5. Warm the reduced amount of stock over low heat.

6. Whisk in the vegetable mixture, and slowly bring the stock to a simmer without boiling. Stir occasionally, and scrape the bottom of the pot until the egg foam rises. This should take about 30 minutes.

7. Allow the egg foam to begin solidifying. When it starts to solidify, make a small hole in the center, and continue to simmer gently about 30 minutes or until the foam mixture is solid.

8. Remove the pot from the heat.

9. Line a sieve with a damp cheesecloth, gently move the foam to the side of the pot, and ladle out the liquid (this is the consomme).

10. Strain the consomme through the sieve and into a large saucepan.

11. Season with salt to taste, heat through and serve.

Tags: about minutes, pulse until, until foam

Make Vanilla Extract Commercial Production

Make Vanilla Extract Commercial Production

If you do not want to spend any more money on a bottle of vanilla extract, then try making your own. You can make commercial vanilla extract with a few simple ingredients and a little patience. The three main ingredients to make your own commercial vanilla extract include vanilla beans, vodka and simple sugar syrup. Cooks use vanilla extract to add flavor to many desserts. Experimenting with the amount of vanilla and liquor used will produce customized intensity levels of vanilla extract.

Instructions

1. Sterilize the glass jar and lid. Boil them in water for 15 minutes.

2. Cut each vanilla bean in half lengthwise. Leave them connected at the end.

3. Place the vanilla beans in a glass jar.

4. Fill the jar with vodka. Add enough vodka to cover the beans. Secure the jar with a tight lid.

5. Store the bottle in a dark and cool environment. Shake the bottle at least once a week for 8 weeks.

6. Make simple sugar syrup to add to the vanilla extract. Commercial companies add this to their vanilla to enhance the sweetness. Combine sugar and water at a 1 to 1 ratio in a saucepan. Bring to a boil until the sugar dissolves. Add 1 teaspoon for each cup of vodka.

7. Pour the vanilla extract into smaller bottle. You can add 1 vanilla bean to each smaller bottle of extract you make.

Tags: vanilla extract, bottle vanilla, Commercial Production, commercial vanilla, commercial vanilla extract, Extract Commercial

What Part Of The Chili Pepper Is Hottest

Chefs love the variety of flavors the chili pepper can add to an entree. Chili peppers allow you to spice up any dish. The heat from the pepper comes from capsaicin, a natural compound in the pepper.

History

Herbs and peppers have been used to add flavor to foods for centuries. It was Wibur Scoville who determined a way to measure the heat of a pepper. Scoville found that by adding sugar to the pepper juice, the heat is taken away. Peppers are measured by how much sugar is needed to no longer feel the burn of the pepper in the mouth. The Scoville scale starts at zero, the bell pepper, and goes up to 923,000 units, the Dorset Naga pepper.

Misconceptions

The seeds are not what makes the pepper hot. While the capsaicin is present in all parts of the pepper, it is concentrated mainly in the membrane. Removing the seeds and as much of the white membrane as possible can alleviate some of the heat of the pepper.

Effects

The capsaicin in the pepper can actually cause blisters on the skin. Drinking water only solves the heat issue for a second or two--capsaicin is an oil, and oil does not mix with water. The best way to stop the burning is to drink milk or eat yogurt. The milk can help trap the capsaicin and pull it away from the tissue.

Considerations

There are medical benefits to capsaicin. Studies show certain cancer cells die when exposed to this highly volatile substance.

Another benefit is how capsaicin reacts in the body. This compound makes the body release endorphins. Endorphins are the body's way of fighting pain. There are many pain remedies that contain capsaicin.

Warning

When handling any hot pepper, it is advisable to use gloves. If gloves are not available, make sure to wash your hands thoroughly before touching anything else. A simple scratching of the eye lid can become a painful event if there is capsaicin on your hands.

Tags: heat pepper, your hands

The Uses For Pomegranates

Pomegranates are full of antioxidants.

Pomegranates are nutritional fruits crammed full of antioxidants, potassium and vitamin C. Regular consumption of pomegranates or their juice can reduce the risk of heart disease and reduce blood pressure. You can use pomegranates and pomegranate juice in a variety of ways that take advantage of its rich, sweet flavor and healthy benefits.

Pomegranate Salad Dressing

To make pomegranate molasses, heat 4 cups fresh pomegranate juice, 1/2 cup sugar, 1/4 cup lemon juice and 2 tsp. honey in a saucepan over a low heat until it reaches syrup consistency. To juice a pomegranate, cut the top of the fruit open and slice it into sections, scraping the seeds out with your hands into a strainer and crushing the juice out with a spoon. Make sure you have a bowl underneath the strainer to catch the juice. To make pomegranate dressing, mix together 2 tbsp. pomegranate molasses, 4 tbsp. water, 1/4 tsp. salt and 4 tbsp. olive oil. Sprinkle over your chosen salad.

Honey Pomegranate Yogurt

Combine fresh pomegranate seeds with honey to add extra flavor to ordinary yogurt. Before serving your plain yogurt, mix in some pomegranate seeds and a swirl of honey. Alter the amount of honey and pomegranate seeds depending on your personal preferences.

Pomegranate Jam

The juice and seeds from a pomegranate can be used for jam. Take out the seeds of about 10 pomegranate fruits, and crush the juice out of them using a strainer, a spoon and a bowl to catch the juice. Leave out some pomegranate seeds to add into the jam later. Pour the juice into a saucepan along with 6 cups sugar, 1/2 tsp. salt and one packet of vanilla sugar. Bring the mixture to the boil. Take the saucepan off the heat and stir in 1/4 cup freshly squeezed lemon juice. Stir in the remaining pomegranate seeds and divide the mixture into jam jars.

Pomegranate Smoothie

Pomegranate juice can replace water as the liquid portion in a smoothie. A pomegranate smoothie is a healthy drink packed full of antioxidants. Red grapes and other berries combine well with pomegranate juice. Apple, banana and pear make for a tasty base for your pomegranate smoothie.

Tags: pomegranate seeds, full antioxidants, catch juice, fresh pomegranate, lemon juice, make pomegranate, pomegranate juice

Choose A Bottle Of Wine As A Gift

If you are looking for the perfect bottle of wine for someone, it can be as impossible as buying lingerie for a grab bag gift exchange...with your family. You are probably not intimately familiar your gift recipient's palate, and you probably don't know what's already stocked in his or her cellar. I contend that you don't need the perfect fit. Most Americans buy either Cabernet or Chardonnay. Although Napa Valley Cabs are an easy bet, the idea behind a gift is buying something that someone might not buy themselves.

Instructions

Choose a Bottle of Wine as a Gift

1. Expand their wine world. Introduce them to a grape, or "varietal," that they might not have tried yet like a Barbara, Carignane or Albarino.

2. Pair their wine for them. Attach a card around the neck of the bottle with a food pairing suggestion. When buying a Rioja Tempranillo, suggest them to crack it open the next time they order in pizza. Take-out Thai? Gewurztraminer. Picking up fresh fish or oysters for dinner? Albarino from Spain. If you've got a self-proclaimed BBQ guru in your life, have them dip into a Zinfandel or Syrah to go with those ribs.

3. Sign and date the bottle of wine. By personalizing the label with your signature, you make it fun and sentimental for people to dig through their stash of wine. When you have more than two bottles in your stash and you constantly rotating wines in and out of your collection, you quickly lose track of how bottles were acquired. So help your friend out with your signature and maybe a sweet, succinct note.

4. If you are still not confident on what to buy, toss a couple dollars at a sparkling wine.

Tags: with your, Bottle Wine Gift, Choose Bottle, Choose Bottle Wine, their wine

Make A Fruit Salad In A Watermelon

Hollowed watermelons are festive containers for fruit salad at parties.

Watermelons have a large, thick and inedible rind that usually ends up in the trash once the sweet melon has been eaten. However, you can use vibrant green shell as a decorative bowl for fruit salad at summer parties and barbecues. By using this method, you can utilize the entire fruit: the rind for the bowl and the melon in the fruit salad.

Instructions

Preparing the Watermelon

1. Wash and dry the watermelon thoroughly. Place on a flat surface.

2. Hold the watermelon securely, and cut in half length-wise using a sharp chef's knife. Cut with caution; it may be difficult to pierce the watermelon's rind.

3. Separate the melon from the rind with a pairing knife. Scoop out the pink melon with a spoon and place in a clean bowl for use later. Remove all of the flesh so that the rind is hollow.

4. Drain any excess liquid from the hollow melons and set aside.

Making Fruit Salad

5. Gather a variety of fresh fruit, such as grapes, pineapple and apples to make your fruit salad. Remember to use the watermelon flesh in your fruit salad so that it doesn't go to waste.

6. Clean all fruit thoroughly and cut into bite-sized pieces. Do not use bruised or damaged fruit.

7. Mix fruit pieces in a clean bowl before placing the fruit salad in the hollow watermelon halves.

8. Refrigerate the fruit salad before and after serving. Cover with plastic wrap to keep the fruit moist.

Tags: fruit salad, fruit salad, your fruit salad, clean bowl, your fruit

Thicken Jarred Caramel Sauce

Jarred caramel can be used in a variety of desserts.

If you have purchased a jar of caramel sauce that is too thin, you can make it more dense by thickening it with the help of heavy cream and cornstarch. By adding the ingredients and using a specific heating technique, you will get a thicker caramel sauce that has not had its flavor altered in any way from the original caramel sauce. The technique is quite simple and can be done in a short amount of time.

Instructions

1. Whisk 1 tablespoon of cornstarch per 1 cup of jarred caramel sauce you wish to thicken in a small bowl with double the amount of heavy cream. For example, if you wanted to thicken 2 cups of jarred caramel sauce, you would combine 2 tablespoons of cornstarch and 4 tablespoons of heavy cream.

2. Pour the amount of jarred caramel sauce that you wish to thicken in a medium saucepan and set over low heat until the caramel is warm, stirring constantly with a wooden spoon.

3. Pour in the cornstarch and cream mixture, combining well.

4. Remove the caramel sauce from the heat and allow to cool. The caramel will thicken as it cools.

Tags: caramel sauce, caramel sauce, caramel sauce that, heavy cream, jarred caramel sauce, sauce that, jarred caramel

Make Lofat Mud Pie

Mud pie is a wonderful yet fattening dessert. If you’re watching your calories and fat content you can still enjoy this old favorite without breaking your diet. With the right ingredients and a few hours of your time, you can make a lo-fat mud pie at home.

Instructions

Make Lo-Fat Mud Pie

1. Make the crust. In a bowl, mash up approximately 2 ½ cups of fat free Oreos. They need to look slightly larger than bread crumbs. Heat up 3 tablespoons of I Can’t Believe It’s Not Butter in the microwave. Place the 2 ¼ cups of the Oreo cookie crumbs in a bowl with the melted butter and mash it all together to form a pie crust. Place the pie crust in either 2 pie tins or one large Pyrex glass dish.

2. Make chocolate sauce. Over the low-medium setting on your stove, heat up 4 tablespoons of butter. Add 5 large squares of baking chocolate. Slowly heat the chocolate and butter until it becomes a sauce.

3. Pour the caramel and chocolate sauce over the crust. Once the chocolate sauce is ready, it’s time to finish off the crust. Drizzle 1/3 of the chocolate sauce over the pie crust. Drizzle an equal amount of caramel sauce over the pie crust.

4. Freeze the pie crust. Place the pie crust in the freezer for approximately 30 minutes or until the pie crust has chilled and the sauces are frozen.

5. Place the ice cream in the refrigerator. You want to place the ice cream in the refrigerator while the pie crust is in the freezer. The ice cream needs to soften.

6. Top with half of the ice cream. Once the pie is ready, it’s time to top it with the ice cream. Spread half of the ice cream in a layer on the pie crust. Top the ice cream with ¼ of the remaining chocolate and caramel sauce. Place the pie in the freezer for approximately an hour.

7. Complete the second ice cream layer. Once the time is up, it’s time to complete the mud pie with the second layer. Spread the remaining ice cream over the first layer. Top the ice cream with ¼ cup of crushed Oreos. Top it off with a drizzle of the remaining caramel and chocolate sauce. Freeze the mud pie for 2 hours and serve. Enjoy!

Tags: chocolate sauce, over crust, sauce over crust, caramel chocolate, caramel chocolate sauce

Arrange A Fruit & Cheese Tray

Cheeses and fruits are versatile party foods, as together they can act either as the appetizer or the dessert. A cheese and fruit tray should provide a wide variety of each--avoiding the particularly messy fruits like peaches and the particularly smelly cheeses like blue. Homemade trays allow you to control exactly what goes onto them and give you the opportunity to add a little gourmet touch with extras such as chocolates and berries. Fill your tray with approved favorites, but throw in some flair to give it a bit of an edge.

Instructions

1. Choose fruits. While you want to provide a variety of fruits, you do not need to offer every specie in the rain forest. Begin with the basics that you know will appeal to a wide array of pallets. These include grapes, melons, berries, banana coins and pineapples. If your budget allows, consider adding a little exotic flair with star fruits and figs.

2. Avoid browning-fruits such as apples or pears that oxidize and change color. While there is nothing wrong with an oxidized apple, the appearance is not particularly attractive. If you must use apples, however, squeeze a little lemon juice over the cut slices to help retard the browning process. Also avoid wet fruits such as plums and peaches.

3. Select the cheeses. Most trays start with the time-tested American favorites, cheddar and Swiss cheese. Don't settle for American cheddar (plastic) for its flexibility. Try aged sharp cheddar and cut into strips. Swiss cheese can be purchased already sliced, as can havarti and provolone. Roll these cheeses. If preparing a platter for a more select crowd, include a few soft cheeses with the spread. Add goat cheese (rolled into balls), Camembert or brie (cut into wedges).

4. Add nuts, dried fruits or chocolate-covered fruit and berries. This step is optional; however, it does add a bit of a gourmet spark to your tray. Raisins and goat cheese were made for each other, as were Camembert and candied walnuts.

5. Arrange the fruits and cheeses in an attractive yet practical layout. Do not overload a massive industrial-size platter; cluttered trays are unappetizing. Plan on refilling a smaller tray periodically as it runs low. For a round tray, the best layout is alternately lining the fruits and cheeses from the center to the edge as if they were spokes on a wheel (that is, one spoke of melon, then one spoke of cheddar, etc.). If using a rectangle or square, arrange in tight rows, alternating a few rows of nuts and berries in between the fruits and cheeses (if desired).

6. Provide a tray of crackers, breads and gluten-alternative carbohydrates (such as rice crackers) to accompany the fruit and cheese tray. Accompany the tray with platters of crackers and breadsticks, bowls of sliced baguettes or crostini toasts. A small pot of honey is also a great option to have available to drizzle over fruits and cheeses.

Tags: fruits cheeses, goat cheese, Swiss cheese, tray with, your tray

Easy To Make Pasta Salad

Lettuce may be the star of most salads, but it doesn't always hold up well. After an extended period of time, green wilt and become soggy. If you want a more substantial, longer-lasting base for your salad, use pasta instead. Pasta is firm enough to withstand a variety of added ingredients and dressings, and it stays fresh longer, so you can make large batches without wasting the leftovers.

Ingredients

Choose a short, tubed pasta, such as macaroni or penne, or cavatappi (spirals). These types of pastas will hold more of the salad dressing in their ridges and center holes. They are also easier to serve with a spoon than longer, thinner pastas. The dressing ingredients will depend on your taste preference as well as how you will be serving the salad. For a richer dressing, use mayonnaise as your base; however, make sure you will be serving it immediately. If mayonnaise sits out at room temperature for long periods of time, such as for a picnic or buffet, it can spoil. For these occasions, use a premade vinaigrette dressing, or mix together olive oil, vinegar, mustard and seasonings. A basic ratio for vinaigrette is 6 tbsp. oil, 2 tbsp. vinegar and 1/2 tsp. mustard. Use hearty vegetables that can hold up over an extended period of time, such as chopped peppers, onions and celery.

Preparation

Set aside enough time to cook the pasta and cool it to room temperature before assembling the salad. Since the pasta will not be covered with a thick sauce, it needs to be seasoned properly or the whole salad will be bland. Add a small handful of salt to the water you use to boil the pasta. If you try to season it afterward, the salt will not adhere to the pasta. Boil the pasta according to the package instructions, but sample a piece about two minutes before the estimated cooking time to prevent overcooking it. The pasta should be soft but still have a chewy bite to it. If you overcook it, the pasta will be mushy. Once the pasta is properly prepared, wait until it has cooled before tossing it with your dressing and other salad ingredients.

Storage

You can serve pasta salad warm, but it is more often chilled before serving. The added chill time gives the flavors of the pasta, dressing and vegetables time to blend together and develop a deeper taste. Cover the top of your serving bowl tightly with plastic wrap and refrigerate until you're ready to serve it. The salad will be most flavorful if it's chilled for a minimum of two hours before serving. Transfer any leftover pasta salad to an airtight container and store in the refrigerator. It should keep its firm texture for about three days.

Tags: before serving, extended period, extended period time, pasta salad, pasta will, period time

Cook Crispy And Tasty Fried Chicken

Fried chicken is the most favorite food kids would like to have during parties. There are many ways on fry chicken but this one really taste good. We always do this when we cook fried chicken and children really love the taste not only kids but also the adults.

Instructions

1. Clean the chicken meat, wash it thoroughly. If you have the whole chicken, chop it into desired sizes. There are also chopped chicken in the market ready for cooking. If you use ready to cook, then you can save time preparing it.

2. After cleaning the chicken meat, marinate it with the fish sauce. Put the chicken in a large bowl and pour out fish sauce over it. Be sure that the meat is properly coated with the fish sauce.

3. Leave it for about 15-20 minutes or until the sauce absorbs. while waiting for your chicken meat to be ready, heat the oil in a deep frying pan. Be sure you have enough oil to cover the meat when cooking.

4. You need flour to coat your chicken before frying, So put enough flour on a bowl then as soon as your chicken meat is ready, roll it over the flour then deep fry it. You can also use zip bag (cellophane zip bag). Put flour inside the zip bag then put pieces of your chicken meat inside and shake it then deep fry it.

5. When the chicken turns brown, take it out and drain the oil using tissue or paper towel. Serve the fried chicken hot. We usually use ketchup to go with the friend chicken. You can choose the sauce you want for your fried chicken. This can go with bread, pasta or rice.

Tags: chicken meat, your chicken, fish sauce, fried chicken, your chicken meat, chicken meat ready

What Is The Difference Between Salsa & Picante Sauce

Tomatoes and peppers are used in making salsa.

The popularity of Mexican cuisine has spread across the United States. Many Americans like to spice up everyday foods using salsa, picante and pico de gallo sauces. There is a difference between these condiments.

Tomatoes and Peppers

Salsa is a combination of finely chopped tomatoes, tomatillos, peppers and spices. It is usually mild and can be added to a number of dishes as a condiment.

Picante Sauce

"Picante" means hot or spicy. Picante sauce is hot sauce made from ground chili peppers. Picante sauce can be added to salsa or other dishes to make it more spicy.

Picante Salsa

Pace brand salsa carries a product that says "picante" on the label; that means it is the hot style of their salsa, as opposed to mild salsa.

Pico de Gallo

Pico de gallo is a condiment much like salsa, except the vegetables are chopped a bit more coarsely, and the herb cilantro is added with a dash of lemon or lime juice. Picante sauce can also be added to pico de gallo to add heat.

Origins of Salsa

Salsa originated with the Incas, Aztecs and Mayans who used the combination of tomatoes, chili peppers and herbs on meat dishes.

Popularity

In the year 2000, salsa replaced ketchup as the favorite condiment in the United States. The word "salsa" simply means "sauce".

Tags: Picante sauce, chili peppers, pico gallo, spicy Picante, United States

Can Salsa With A Pressure Canner

Can Salsa with a Pressure Canner

If you love salsa and the taste of fresh summertime tomatoes, then try canning your own salsa. Growing your own garden will provide many fresh vegetables that you can enjoy during the winter by preserving their taste in canning jars. Many grocery stores carry the tools you need to begin canning and you can even buy packaged mix to create your own salsa. People often prefer to can their own salsa recipes. Personalized canned salsa makes great gifts for friends and family members and creates lasting memories when everyone makes the salsa together.

Instructions

1. Use fresh and ripe tomatoes. Roma tomatoes work best due to their low water content. Clean the tomatoes of dirt and debris.

2. Place the tomatoes in a large pot of boiling water. Allow the tomatoes to boil for 1 minute.

3. Add the tomatoes to a bowl filled with water and ice. This will allow the skins to slide off the tomatoes. Remove and discard the skin from the tomatoes.

4. Cut each fresh tomato in half. Remove the seeds and excess water. Squeeze each tomato to remove the water and use a small spoon to scoop out the seeds.

5. Place the tomatoes in a colander. This will help remove any additional water.

6. Cut each tomato piece into half-inch cubes.

7. Place the jars, ring and lids in the dishwasher. This will sterilize them for canning. You can also sterilize everything in boiling water for 10 minutes.

8. Add the fresh tomatoes to a large pot. Follow the directions on the salsa mix to make the salsa. You can also make your own salsa mix by adding finely chopped onions, peppers, seasonings and tomato paste. However, you will need to follow a USDA approved recipe to ensure that your salsa stays safe once canned.

9. Fill each jar with the salsa using a jar funnel. Leave one-quarter of an inch for the head space in each jar. Place the lid on and screw the ring onto the jar.

10. Sit the jars in the canner. Add one to two inches of water to the canner. Process the pint-sized jars for 15 minutes. Altitudes higher than 1,000 feet will require 20 minutes and altitudes above 6,000 feet need to process for at least 25 minutes.

11. Remove the jars from the water. Allow them to cool and ensure they do not touch each other during this process. Check each jar to see that it sealed by pressing down on the lid. If you can press down on the lid and it springs back up, then the jar did not seal correctly. You will need to process the jars again with fresh new lids.

Tags: your salsa, This will, boiling water, each tomato, need process, Place tomatoes

Make Scotch Whiskey

Make Scotch Whiskey

Scotch whiskey is made from distilling barley grains. The most difficult part of making scotch whiskey is having the right materials---and patience, as the aging process requires a minimum of three years. A variety of factors will affect the final flavor and color of the whiskey, including the type of storage, the length of aging, and even modifications in the beginning steps, such as how the barley is mashed, or the type of yeast used. Experiment making your own scotch whiskey by following these steps.

Instructions

1. Soak the barley. Place the entire sack of barley in full pots of water and soak until it is thoroughly saturated, stirring occasionally to ensure evenness.

2. Spread out the soaked barley. Transfer the soaked barley from the full pots of water into shallower metal cooking trays. Allow the barley to sit in these trays (room temperature is fine) for two to three weeks while malting occurs.

3. Check the barley for sprouting. Small green growths appear in the barley, like the start of little plants--this is sprouting. As soon as sprouting is visible anywhere in the batch, drain the barley of the water.

4. Dry out the barley. During this germination the enzyme amylase is produced, which converts the starch in the barley into sugars. The sprouting is halted by drying the barley and heating it with hot air from a kiln. For Scotch whiskey, the fuel used in the kiln includes peat, a soft, carbon-rich substance formed when plant matter decomposes in water. The peat gives Scotch whiskey a characteristic smoky taste. The malted barley is then ground like other grains.

Place the barley into a kiln, where the hot air will cease the sprouting and make the barley suitable for grinding. Keep the barley in the kiln until it is dry; drying times will vary, depending on the kiln size, temperature, and fuel used to heat the kiln.

5. Grind the barley into a powder using a pepper mill.

6. Place the ground barley into the still. Add five gallons of boiling water to the barrel and stir. The mixture produces a sugar-rich liquid, known as wort. Allow the mixture to cool before proceeding to the next step.

7. Add the brewer's yeasts to the mixture and close the still. Yeast will convert the sugars of the wort into alcohol. This is the fermentation process.

8. Assemble the fermentation vessel according to its directions. (Many types of fermentation vessels are available, and basically function the same, though their assembly instructions may differ.)

9. Wait three or four days for the alcohol (distilled) to rise into the fermentation vessel.

10. Place the distilled alcohol into an oak barrel, close, and age for a minimum of three years.

Tags: barley into, fermentation vessel, fuel used, full pots, full pots water, Make Scotch

Use A Kegerator

If you have a kegerator, you're able to serve fresh and cold draft beer from the comfort of your home without the need to visit the local bar. You can use several different kits to build your kegerator. And once it is ready to go, learning use it is a simple process.

Instructions

1. Check the lines of your kegerator. The keg is placed within a small fridge and dispensed through the beer lines. When using a kegerator, hook up a keg to the beer lines in order for it to operate properly. Also, when the Co2 needs to be replaced, you will need to do this as well by changing the CO2 tank.

2. Check the temperature and pressure status of the kegerator. Ideally, the temperature should be set between 36 and 38 degrees Fahrenheit. The pressure gauge should be in the 10 to 12 PSI range.

3. Place a clean beer glass at a 45-degree angle about 1-inch away from the faucet.

4. Bring down the handle of the faucet completely in order to star pouring. After the glass is half full, you can place the glass upright until you have finished filling. Close the faucet by placing the handle upright.

5. Remember after using your kegerator to regularly clean out the beer lines. You can purchase beer line cleaner from any liquor supplier and it contains the cleaning chemical, potassium hydroxide. Bacteria can build up in the lines if you don't perform this important task.

Tags: beer lines, your kegerator, clean beer

Cook Medium Grain Rice

Medium grain rice is commonly used in sushi.

Rice comes in three classifications: short-grain, medium-grain and long-grain. Short-grain rice is round rice that is plump and sticks together when cooked. Short-grain rice is moist and tender. Long-grain rice is long-slender grains that remain separate after cooking. Medium-grain rice is common in Japan, where cooks use it in a variety of dishes, including sushi. This rice becomes sticky, hence the nickname "Sticky Rice." Cook it as you would short-grain and long-grain rice.

Instructions

1. Measure the rice and place it into a bowl. Fill the bowl with cold water to rinse the rice. Keep rinsing until the water runs clear from the bowl.

2. Pour the rinsed rice into a colander to drain the excess water.

3. Place the rice in a pan or a rice cooker.

4. Add enough water to just cover the rice. Do not overfill the pot or rice cooker. Soak the rice in the water for 30 minutes.

5. Cook the rice. If you are using a rice cooker, press the "On" switch. If you are using a pot, place a lid on the pot and bring the water to a boil. Once the water starts boiling, reduce the heat and let the rice simmer for 15 to 20 minutes.

6. Remove the pan from the heat. Let the rice sit for an additional 10 to 15 minutes.

Tags: rice cooker, heat rice, minutes Cook, Short-grain rice

Make Sauerbraten

Sauerbraten is considered the national dish of Germany, but foreigners may find that it is an acquired taste. Making it at home takes time, so you may want to try it at a German restaurant to be sure that you like it before cooking it yourself. If you're already a fan, here's what to do.

Instructions

1. Tie the roast with string if the butcher hasn't already done so. Rub roast with salt and place in a deep glass bowl.

2. Combine the vinegar, sliced onion, two bay leaves, cloves, peppercorns and carrot in a saucepan. Boil, then let simmer for 5 minutes. Let this mixture cool, then pour it over the roast.

3. Cover the roast and refrigerate for 3 to 6 days, turning at least once daily.

4. Remove the beef from the marinade, then strain and reserve the marinade. Dry the meat very well with paper towels and set it aside.

5. Dice and fry bacon over low heat in a 5-quart Dutch oven. Brown roast quickly, uncovered, on all sides in bacon fat and butter. Remove the meat and saute diced onion.

6. Replace the meat, then add the reserved marinade until it comes up to half the height of the roast; refrigerate remaining marinade. Add bay leaf and bring to a boil. Cover tightly and simmer over low heat 3 1/2 to 4 hours. Check meat often and turn, making sure it doesn't burn at the bottom of the pan.

7. Add reserved marinade as needed to replace what has evaporated.

8. Serve with spatzle.

Tags: over heat, reserved marinade, roast refrigerate, roast with

Make Vanilla Extract & Vanilla Paste

Vanilla beans for use in extract and paste.

Homemade vanilla extract and paste will liven up your cakes, cookies, ice creams and other recipes. The effort to bring beans from the vanilla orchid to your market requires pollination of every flower by hand. This labor-intensive growing requirement means that real vanilla beans come at a high price, but their flavor more than makes up for the cost.

Instructions

Vanilla Extract

1. Split eight vanilla beans lengthwise down the center. Leave the seeds in the pods.

2. Place the vanilla beans into the bottom of a pint glass jar.

3. Fill the jar with vodka, almost to the top, to completely cover the beans.

4. Tightly seal the jar and store in a dark, cool pantry.

5. Let the vanilla extract cure for at least two months before use, shaking the jar weekly and just before using in your recipes.

Vanilla Paste

6. Split four vanilla beans lengthwise down the center, leaving the seeds inside the pods.

7. Lay the bean halves in a single layer on a sheet of parchment or wax paper in a cool, dry place. Air dry the vanilla beans until brittle. This usually takes anywhere from two days to a week.

8. Transfer the dried beans to a spice grinder and pulse several times until the beans become a powder.

9. Combine the vanilla bean powder with the corn syrup in a mixing bowl.

10. Store the homemade vanilla paste in an air-tight container in the refrigerator for up to one week.

Tags: vanilla beans, beans lengthwise, beans lengthwise down, down center, extract paste

Make Grandma'S Southern Style Baked Macaroni And Cheese

Make Grandma's Southern Style Baked Macaroni and Cheese

Texas Style Baked Macaroni and Cheese dish made with Spaghetti noodles will add a flavorful spice to your dinner meal.

Instructions

1. Boil Spaghetti noodles (whole bag 12 oz) in water with a pinch of salt and a tsp of olive oil, then drain in a strainer. Put Noodles inside baking pan. Sprinkle noodles with Salt and Pepper to your taste. Preheat oven to 350 degrees.

2. Crack 2 eggs in a separate bowl and beat with a fork. Pour 12 oz can Pet Milk and 1/2 cup Reg or 2% Milk inside the bowl of eggs. Cut about 80 small cubes of velvetta cheese and stir in with eggs and milk, then beat with a wire wisk a few more times.

3. Pour Egg, cheese, and milk mixture onto of noodles inside baking pan. Take some more Velveeta cheese and slice very thin slices and lay onto of casserole mixture.

4. Put Macaroni Mixture in the oven and cook for about 30 minutes or continue watching until the macaroni casserole gets brown on the top and brown around the edges and is no longer at a runny consistency.

Tags: Baked Macaroni, Baked Macaroni Cheese, Macaroni Cheese, Style Baked, Style Baked Macaroni, beat with, Grandma Southern

The History Of Brie Cheese

The importance of cheese in history cannot be overstated. In ancient Rome, homes had a separate cheese-making kitchen and an area set aside for cheese to mature. Cheese was a staple food of Roman legions wherever they went. The art of cheese-making became the domain of monks in the Middle Ages. During the Renaissance, cheese fell out of favor and it wasn't until the 19th century that it regained popularity. Since then, cheese in general and Brie in particular have steadily grown in popularity.

Origin

The earliest form of Brie was purportedly created by accident in the Middle East. The story goes that a nomad filled his saddlebag with milk before embarking on a long horseback journey. His animal carcass saddlebag was lined with rennet (an enzyme also called rennin or chymosin) and the combination with the milk created a watery liquid (whey) and solid, white lumps (curds) that was an ancestor, perhaps, of the first Brie.

French Brie

What is more certain is that Brie de Meaux, one of two types of Brie cheese certified by the French government, was manufactured in the province of Brie outside Paris, starting around 770. The process combined whole or skimmed cow's milk and rennet. This mixture was heated, placed in molds and drained, then salted, inoculated with cheese mold, and aged for about four weeks. Brie texture is like butter and there is a hint of fruit in the taste.

Brie de Melun

The second type of Brie cheese certified by the French government is Brie de Melun, called the "ancestor of all Bries." Brie de Melun is described as stronger and saltier that Brie de Meaux, and comes from the same province.

Charlemagne

The Emperor Charlemagne (768 to 814) reportedly acquired a taste for Brie cheese. According to legend, in the course of a journey, Charlemagne stopped at the residence of a bishop, who offered him a meal of Brie. When Charlemagne cut away the skin of the cheese, the story goes, the bishop interceded, telling him that he was setting aside the best part. After trying the Brie, skin and all, Charlemagne apparently ordered that large quantities of Brie should be shipped to him annually. No one can be certain whether that really happened, but it certainly adds interest to the history of Brie.

Prestige

At the Congress of Vienna in 1814 to 1815, high-level representatives of all the countries of Europe meeting there elected Brie "the king of cheeses," a title that had once been just the reverse, "the cheese of kings." The latter term had been in use before the French Revolution, with reference to members of royalty like King Henri IV (1553 to 1610), who was said to be especially fond of Brie.

Complements

Today, Brie is manufactured around the world, using different types of milk, and in various varieties, some with herbs. Gourmands recommend serving Brie with French champagne or red wine as the perfect complements.

Tags: Brie cheese, Brie Melun, Brie cheese certified, Brie Meaux, certified French, certified French government, cheese certified

Make Kona Coffee

While there are virtually an infinite number of ways to make a cup of coffee, it often helps to get tips from the ultimate coffee masters. Kona coffee is grown, roasted and processed according to years of Hawaiian expertise and passion for coffee. It only makes sense to take tips from those who are intimate with kona coffee beans when brewing your morning joe.

Instructions

1. Store your Kona coffee in an airtight container and use the beans within three months of purchase. Makers of kona coffee do not recommend storing beans in the refrigerator or freezer, as it can damage the delicate oils when make Kona coffee taste rich and delicious.

2. Grind your beans just before brewing whenever possible to get the fullest flavor. Also, make sure that you choose the right grind for your coffee maker or brewing method.

3. Measure your coffee as recommended by the professionals, scooping 2 heaping spoonfuls of grounds for every cup of coffee you would like to make. Additionally, use pure, bottled water for the best results.

4. Choose the right coffee maker to get an authentic Kona coffee flavor. Kona roasters recommend a machine which will heat water to temperatures between 190 and 200 degrees F. If you have an automatic drip machine, check the manufacturer's instructions for temperatures. For best results, heat your water on the stove top using a thermometer and then brew your coffee in a French press.

Tags: your coffee, best results, coffee maker, Kona coffee, tips from

Find Out The Size Of My Bread Machine Loaf

Use measuring cups to find the volume of your bread maker.

Bread machines have a range of loaf sizes they turn out: 1 lb., 1.5 lbs. and 2 lbs. If you have lost your instruction manual, use the volume of the kneading bucket to determine the size of the bread loaf baked in it. Knowing your bread-machine capacity will help you to choose recipes for your bread maker and scale up or down the ingredient amounts as needed.

Instructions

1. After baking a bread loaf in your bread machine, look at the bread recipe for the amount of liquid and flour. Bread loaves weighing 1 lb. will use 7/8 of a cup of liquid and 2 3/4 of a cup of flour; 1.5-lb. loaves will have 1 cup of liquid and 3 cups of flour, and 2-lb. loaves require 1 1/3 cups of liquid and 4 cups of flour, according to AllRecipes.com.

2. Fill a 1-cup measuring cup with water and pour it into the bread-machine kneading bucket. Repeat, adding cups of water until the bucket has filled to the top.

3. Carefully count the number of cups of water added to the bucket as you pour each in. This number determines your bread maker's capacity.

4. Determine the capacity of your bread machine by the number of cups of water the bucket holds. For instance:1.5-lb. machines hold 10 cups of water; 2-lb. machines hold 12 cups or more of water; and 1-lb. machines only hold 8 cups of water.

Tags: cups water, your bread, bread maker, hold cups, your bread maker, bread loaf, bread machine

Make Russian Crafts

Russia is a beautiful country with a rich history and culture. Russian arts are very eye-catching and ornate, with painstaking attention to decorative detail. The Faberge egg is probably one of the most well known Russian arts, made by the House of Faberge. These eggs were made of precious metals and gems. Another well-known craft from Russia is the nesting dolls, featuring the babushka woman of folklore who was believed to have followed the wise men to the Christ child.

Instructions

Faberge Egg

1. Take a plastic Easter egg or wooden egg shape. Spray paint it gold with acrylic craft paint. Allow it to dry.

2. Take a string of fine gold-colored beads. Glue them around the egg from the top to the bottom. Divide the egg into quarters with the beads. Use a clear drying gel glue.

3. Glue some craft gems onto the egg with a clear drying gel glue. Create decorative patterns. Allow the glue to dry.

4. Spray the egg with a clear acrylic sealer to give it luster and help hold the embellishments in place.

Nesting Doll Containers

5. Take several empty containers of varying sizes. Each one should fit inside another one. You can use coffee cans, oatmeal containers, vegetable or soup cans, nut cans, plastic food containers or plastic spice containers.

6. Remove labels from the containers and clean them if necessary. Wrap each container with a piece of cardstock and tape it to the container.

7. On the container, draw two interlocking ovals, the top one smaller than the bottom one. This will be the head and body of the babushka. It should be the size of the container from top to bottom.

8. Make a circle in the top part, for the head. Draw a face inside the circle with rosy cheeks and a pleasant smile.

9. Draw a small bow under it for the tied kerchief. Decorate the body as a colorful dress. Add an apron, arms and hands. Color your babushka image.

10. Make a slightly different looking babushka on each of the containers. Place the smallest inside the next smallest, and so on, until they are all snug inside of the largest container.

Tags: clear drying, clear drying glue, drying glue, from bottom, Russian arts, with clear

Chinese Restaurants In Thornhill Markham Ontario

Experience authentic Chinese food in Thornhill and Markham, Ontario. Located in the greater Toronto area, this region is home to many immigrants. According to the 2006 census, over 50% of the population has Chinese ancestry. For the adventurous palate, try Chinese food prepared in the traditional manner. All regions of China are represented in the area, including Cantonese, Mandarin and Szechuan.

Grand Lake Cuisine and Banquet

Located in downtown Markham, Grand Lake Cuisine & Banquet has been serving authentic Chinese food since 1993. You can pre-order your dinner over the telephone using their online menu. The restaurant was renovated in 2008 and is elegantly decorated. Grand Lake also provides catering services for special events, with specialties such as whole roast suckling pig. A Dim Sum menu is affordable. Fully licensed for alcohol, dinner for two ranges from $30 to over $100. Peking duck, lobster and abalone dishes are specialties of the house.

Congee Wong

Congee Wong specializes in congee, a rice porridge made by cooking rice in a large quantity of water to form a thick soup or porridge. Congee is reasonably priced. Try congee made with seafood, meat or vegetables such as bamboo fungus, or go for the exotic blood jello congee. The restaurant is not licensed to serve alcohol. Congee Wong offers party trays and take-out service.

Cynthia's Chinese Restaurant

Dine in elegance at the Thornhill location of Cynthia's Chinese Restaurant. Owners Cynthia and Joe Lam trained in Hong Kong and provide authentic Chinese cuisine in a traditional environment. Cynthia's has an extensive wine list. Visit the cigar lounge after dinner. Cynthia's has received awards for excellence from the Toronto Sun newspaper and an Eat Smart award for providing healthy meals. Vegetarian and special dietary concerns are welcomed. Cantonese and North American-style Chinese food is the specialty. Banquet facilities are available.

The King's Kitchen

For a fast, inexpensive and healthy dinner, try The King's Kitchen in Markham. Chef King serves Cantonese, Szechuan and Thai food using fresh ingredients. Chef King studied in Hong Kong. The King's Kitchen provides take-out and delivery service only. Local residents consider this to be one of the best take out Chinese restaurants in the area.

Tags: Chinese food, authentic Chinese, Congee Wong, Grand Lake, King Kitchen

Make Europeanstyle Hot Chocolate

European-style hot chocolate is a real treat.

European-style hot chocolate means using melted chocolate and water to make the drink, rather than cocoa powder and milk. The favored form of chocolate is coin-shaped pistoles of chocolate, which contain a high percentage of pure chocolate and melt easily. Pistoles are widely available from on- and off-line speciality food stores. The resulting hot chocolate is a rich drink that concentrates on the flavor of good quality chocolate in liquid form. Many versions of European-style hot chocolate also include spicy flavorings such as cayenne pepper or chili powder, while others may also include an alcoholic spirit. The choice is yours -- make one batch of basic European-style hot chocolate first and then decide if you want to jazz up later batches with some added extras.

Instructions

1. Put the chocolate pistoles in a saucepan and add the boiling water, keeping the saucepan on a medium heat.

2. Use a hand whisk to gently stir the pistoles and water mixture until the pistoles have melted.

3. Add any extras. If you want to add any additional flavors to your hot chocolate, now is the time to do it. For example, add in half a teaspoon of cardamom, grated nutmeg, cinnamon, cayenne pepper or chili powder. If you want to add some alcohol, add an ounce of whiskey or brandy.

4. Mix the contents with an immersion blender to combine the ingredients and make it frothy.

5. Serve the hot chocolate.

Tags: European-style chocolate, also include, cayenne pepper, cayenne pepper chili, chili powder

Good Places To Store Potatoes

Potatoes require specific storage conditions for ideal taste and appearance.

For such a seemingly hardy vegetable, potatoes require pretty specific storing conditions to retain their best flavor and nutrition. There are some general rules of thumb, such as the ideal temperature for storage. However, some other storage details depend on how long you intend to store them and how you will eventually cook the potatoes.

Temperature

The best temperature for potatoes is between 42 and 50 degrees, which presents a problem, since most home temperatures are kept at 65 degrees or higher. If you store a potato at too warm a temperature, it encourages sprouting. Yet refrigerator storage is not ideal either. If a potato is stored at too cold a temperature, the potato's starch begins to convert to sugar, which can cause a sweet taste and some discoloration when the potato is cooked.

Light

Too much light will cause a potato to become green. This is because potatoes contain chlorophyll. The green color won't affect the taste of the potato, however, and portions of green can be removed before the potato is cooked to make it look more appealing. However, there is a chance that once potatoes start turning green they will begin to form a compound called glycoalkaloids. Too much of this compound can cause the potato to taste bitter, and is also toxic in high doses.

Containers

Potatoes are best kept in a perforated plastic bag. It's important not to seal the bag tightly, since potatoes require oxygen. Because they thrive in temperatures that are neither too hot nor too cold, a cupboard or closet in a garage or other unheated room is perfect. If you have an extra refrigerator that is set a few degrees higher than your regular refrigerator, that will work too. Don't store potatoes in sealed plastic containers.

Other Factors to Consider

One way to avoid serious storage issues with potatoes is to only buy potatoes on an as-needed basis. Also consider how you intend to cook your potatoes. If you're frying potatoes, for example, you definitely don't want to store them in the refrigerator, since this will cause the starch to break down, making the potatoes an unappealing brown color when cooked. Finally, don't wash the potatoes before storing, since that may cause them to spoil sooner.

Tags: cause potato, degrees higher, potato cooked, refrigerator that, store them

Cook Arepas

Many people in the United States think that food south of the border is just Mexican or Tex-Mex, but South American countries have their own culture which is vastly different from that of Mexico. Arepas are a traditional Venezuelan/Colombian snack you can cook using ingredients that are probably already in your kitchen.

Instructions

1. Pre-heat the oven to 400 degrees.

2. Mix pre-cooked corn flour, a small amount of salt and water in a bowl.

3. Scoop out 1 cup of flour for each person and add 1cup of water for each cup of flour.

4. Add some salt and mix with the flour and water until it becomes soft and doughy. Knead the dough until ingredients are uniform and the dough looks good. Shape the dough into a ball and let it rest for approximately five minutes. Some recipes call for pepper as well as salt.

5. Heat a flat griddle or frying pan and put a little bit of oil on it so that the arepa will have a little bit of a crust once it is put in the oven.

6. Take some of the dough (about the size of a baseball) and make it in to the roundest ball you can make.

7. Press the dough together so that it becomes almost flat.

8. Put the flattened pieces of dough on to the griddle and form a crust on both sides of the dough with the oil. Once they all have thin crusts on both sides, put them in the oven.

9. Put the pieces of dough in the oven for 20 minutes. To test them, tap them softly. If it sound like they are hollow inside, then they are ready. If not, put them back in the oven for a few more minutes.

Tags: both sides, pieces dough

Healthy Recipes For The Family

Tuna Melt

When planning a meal for the family, it is a good idea to cook healthy dishes. By cooking healthy dishes, you are ensuring that your family gets proper nutrition, which can prevent illness and disease. When preparing healthy recipes, remember to always wash your hands. Here is a healthy meal that you can prepare for your family.

Tuna Melts

For this recipe, you will need: 4 slices of toasted whole-wheat bread, 2 sliced tomatoes, 1/2 cup of shredded sharp cheddar cheese, 2 tbsp. of low-fat mayonnaise, 12 oz. of canned chunk light tuna in water, 1 tbsp. of lemon juice, 2 dashes of salt and 1 dash of pepper. Drain the tuna. Mix together the tuna, cheese, mayonnaise, lemon juice, salt and pepper. Spoon the tuna out onto the bread. Slice the tomato and place each slice on top the sandwiches. Sprinkle the top with salt. Bake in the oven on 350 degrees, for 10 minutes.

Broccoli Bacon Salad

For this recipe, you will need: 1 minced garlic clove, 1/4 cup of low-fat mayonnaise, 1/4 cup sour cream, 1 tsp. sugar, 4 cups of chopped broccoli crowns, 1 8 oz. can of chopped water chestnuts, 4 slices of cooked crumbled bacon and 3 dashes of pepper. Whisk the garlic, sour cream, mayonnaise, sugar and pepper in a bowl. Fold in the remaining ingredients.

Watermelon Fresca

For this recipe, you will need: 8 cups of cubed seeded watermelon, 1 cup of water, 1/3 cup of sugar, 1/4 cup of lime juice, 1 liter of chilled club soda and a sliced lime. In a blender, blend divided amounts of the ingredients. Refrigerate the drink until it is chilled. Garnish with a slice of lime.

Roasted Peach Sundaes

For this recipe, you will need: 3 ripe peaches; halved and pitted, 1 tbsp. of brown sugar, 2 tsp. of lemon juice, 3 cups of non-fat vanilla frozen yogurt and 6 crumbled gingersnaps. Mix the peaches, brown sugar and lemon juice in a bowl. Place the peaches, cut-side up, on a baking sheet. Bake the peaches in the oven, on 350 degrees, for about 20 minutes. Put the peaches in a bowl and top each with a small scoop of frozen yogurt. Sprinkle the gingersnap crumbs on top.

Tags: lemon juice, recipe will, recipe will need, this recipe, this recipe will

Cook Mashed Potatoes

Mashed Potatoes

Mashed potatoes are one of those comfort foods that have no comparison for some people. There are countless ways to make mashed potatoes and many different blends of ingredients that can create different mashed potato dishes. Whether you seek to make a healthy variation of mashed potatoes or a variation with more cream and butter, the basic technique is the same.

Instructions

1. Fill the pot half full with water.

2. Wash the potatoes and peel them. Place the potatoes into the pot of water after they are peeled.

3. Retrieve one potato at a time from the water and cut it into 2-inch cubes. Place the cubed potatoes back in the pot and continue cubing each potato in the same fashion.

4. Add a pinch of salt to the potatoes in the pot. Boil the potatoes and then reduce the heat back to simmer.

5. Simmer the potatoes until they are cooked. Insert a fork into the center of one cube of potato. When the fork slides in and is easily removed, the potatoes are done. Remove from the heat.

6. Pour the potatoes into the colander to drain. Allow the potatoes to sit for several minutes to fully drain.

7. Place the cream and butter into a small pan and heat over on a burner set to low. Stir constantly and watch to prevent burning. Remove from the heat when the butter has melted.

8. Set the food mill over a bowl and pour the potatoes into the food mill. Turn the paddle of the food mill to force the potatoes through the food mill. After the potatoes have been forced through the food mill, pour the warm butter and cream through the food mill over the potatoes. Turn the paddle to push through every bit of potatoes, cream and butter.

9. Scrape the potatoes from bottom of the food mill and into the bowl. Stir the contents of the bowl to fully incorporate the potatoes, cream and butter. Add salt and pepper to taste.

Tags: food mill, cream butter, potatoes into, through food, through food mill, food mill over

Preserve Meat

Knowing preserve your meat can make preparing meals a lot easier and result in less time spent at the grocery store. Mankind has been finding creative ways to preserve meat for centuries and many of them have good points and limitations.

Instructions

1. Store meat in your freezer. If you plan to use it within a week you can leave the meat in its original packaging. Otherwise, be sure to rewrap it in tin foil or plastic wrap. Before freezing, trim off excess fat and rinse well.

2. Rub salt into your meat. Just take the meat and cut it into blocks. Next, rub coarse salt into each block and pack them in a barrel or keg. Fill in the spaces between blocks with salt for the best preservation.

3. Pickle your meat. Storing in vinegar or another acidic solution will prevent bacteria and preserve meat for a long time. This is done by first marinating the meat in brine or vinegar, then storing it over a long period of time in the same solution. Herbs and spices are often added for taste.

4. Smoke the meat you obtain while hunting or camping. Prepare a fire in a closed area to trap the smoke. This fire should produce a lot of smoke rather than flame. Slice the meat thinly and drape it over a rack. Smoked overnight in this manner, meat will last about a week.

5. Dry your meat. Jerky and other dried and packaged meats have long been an American staple, and dried meat is easy to make on your own. Simply cut the meat into strips and trim off the fat. Next, marinate it and dry with low heat. This will preserve meat for weeks if done properly.

Tags: your meat, meat into, preserve meat, salt into

The Nutritional Value Of Celery Juice

Celery juice is nutritious.

Celery has long been a diet staple, providing a crispy, low-calorie snack for those looking to lose weight. Celery juice delivers exceptional nutritional value, as well.

Fact

To make celery juice, celery should be washed, cut into small pieces and run through a juicer. Celery juice may be served fresh or chilled, or with other juices--such as apple--added for additional flavor.

Features

Celery juice is packed with vitamins A and C, along with minerals such as calcium, magnesium, potassium and sodium. Naturally fat-free, celery is also an excellent source of dietary fiber, riboflavin and chlorophyll.

Benefits

Due to its excellent balance of vitamins and minerals, celery juice has several medicinal benefits and may be used to treat asthma, fluid retention, constipation, gout, insomnia, liver problems, kidney problems, lung problems and nervous disorders.

Effects

Celery juice has diuretic properties, making it effective in treating urinary and bladder infections.

Considerations

For best results, celery juice should be made from crisp, fresh celery with solid stalks and bright green leaves.

Tags: Celery juice, celery juice, Celery juice

Make Restaurant Style Refried Beans At Home

Accent homemade enchiladas with refried beans.

If you love flavorful, restaurant-style refried beans, you can make your own at home. Save money by whipping up your own batch of refried beans instead of overspending at your favorite Mexican restaurant. You can use homemade refried beans to accompany a variety of traditional Mexican dishes, such as enchiladas, burritos, tacos and fajitas. Refried beans also make a tasty and filling party appetizer dip when served alongside tortilla chips.

Instructions

1. Soak 1 cup of pinto beans in a bowl of water overnight to begin the softening process. Drain the beans and transfer them into a heavy pot. Cover the beans with 2 to 3 inches of water.

2. Bring the water to a boil and cover the pan with a lid. Reduce the heat and allow the beans to simmer for 1 1/2 to 2 hours, or until they are soft. Drain the beans in a colander and place them back into the pot.

3. Warm 2 tbsp. of olive oil in a heavy skillet over medium heat. Saute one minced garlic clove and 1 cup of chopped, yellow onions until the onions are translucent.

4. Add the cooked beans and mash all of the ingredients together using a potato masher or a wooden spoon. Mix in some minced jalapeno pepper or dried cayenne pepper to taste if you prefer spicy beans. Pour up to 1/4 of a cup of water into the pan as you are mashing the ingredients to keep the beans from drying out.

5. Add salt and black pepper to taste. Sprinkle in a 1/2 cup of shredded, sharp cheddar cheese and stir until it melts into the refried beans. Serve immediately.

Tags: refried beans, Drain beans, pepper taste

Make Bread With A Food Processor

If you're lucky enough to have a kitchen equipped with a food processor, you've probably discovered many of the creative and time saving ways to use this piece of equipment. However, if you haven't yet tried to make bread in your food processor, give it a shot. You're in for a treat.

Instructions

1. Make only one loaf of bread at a time, using a recipe that doesn't call for more than 4 cups of flour. If you want to make additional loaves of bread, make separate batches.

2. Combine instant dry yeast with the flour and other dry ingredients.

3. Mix the wet ingredients as directed in the recipe, but chill them thoroughly in the refrigerator or freezer before you proceed. This will prevent the dough from heating too much and killing the yeast during processing.

4. Place the dry ingredients in the food processor. Turn the food processor on low speed, and add the chilled liquid ingredients slowly. Once the mixture turns into a dough, turn off the food processor and allow the dough to sit for about 10 minutes.

5. Add a bit more flour if the dough is too sticky, or pour in a small amount of water if it's too thick.

6. Turn the food processor back on and blend the dough for a few more seconds. Process the dough in 5 second increments until it forms a smooth dough, but don't allow the dough to overheat and kill the yeast.

7. Remove the dough from the food processor and proceed rising or kneading the bread as directed in the recipe.

Tags: food processor, allow dough, directed recipe, dough from, food processor, Turn food

What Is A Good Diabetic Lunch

What Is a Good Diabetic Lunch?

Diabetics need to eat balanced meals containing food from different food groups. There should not be too many carbohydrates, though some carbohydrates are essential for energy. A good diabetic lunch is low in fat, low in calories, but balanced with lean protein, carbohydrates and minimal fat.

Proteins

Consider 2 to 3 oz. of lean meat, 1/2 cup cottage cheese, 1/4 cup baked beans, one egg, 4 oz. tofu, or 1 tbsp. peanut butter.

Carbohydrates

Consider two slices of wheat bread, 1/3 cup pasta, 1 cup of soup or a fruit salad.

Vegetables

Consider a tossed salad, sliced tomatoes and cucumbers, celery sticks or carrot sticks.

Dairy

Consider 1/2 cup skim milk or 1/2 cup low-fat yogurt.

Sample Meals

Try 2 oz. of sliced turkey, two slices of wheat bread, lettuce and tomato, 2 tsp. of salad dressing and a small orange.

For another choice, try 1/2 cup low-fat cottage cheese, 1 cup of chicken noodle soup, celery sticks, six soda crackers and fruited sugar-free Jello.

Tags: celery sticks, cottage cheese, Good Diabetic, slices wheat, slices wheat bread, What Good

Refrigerate A Peanut Butter & Banana Breakfast Shake

Shakes store well in the refrigerator.

Breakfast shakes are a fast and easy way to start your day. A peanut butter and banana breakfast shake packs a large amount of nutritious fruit and protein, so you'll make it to lunch without too much snacking. To really get out the door in a hurry every morning, make your peanut butter and banana breakfast shake the night before and refrigerate it overnight. Store it in the fridge, not the freezer, so you don't end up with a frozen solid drink.

Instructions

1. Cover your peanut butter and banana breakfast shake with plastic wrap or place it in a cup with a lid to keep it fresh.

2. Place your shake in the refrigerator. Keep it in the coldest part of your fridge. While this location may vary by model, it's commonly the back of the refrigerator that maintains the coolest temperatures.

3. Store your shake for 12 to 24 hours in the refrigerator.

4. Remove the shake when you are ready to drink it. You'll need to mix the drink due to settling, so stir, shake or reblend it before you take a sip.

Tags: banana breakfast, butter banana, butter banana breakfast, peanut butter, peanut butter banana, your peanut

Make Venison Jerky

Venison jerky is a delicious food for meal or snack any time of the year. If you have some venison in your freezer that you need to know what to do with, follow the simple steps below to make a venison jerky for your family.

Instructions

1. Buy or make sure you have on hand salt, sugar, cinnamon, five-spice powder, soy sauce red wine and three pounds of venison. This is all you need to make your venison jerky.

2. Combine two teaspoons of table salt, five tablespoons of sugar and 1/8 teaspoon of cinnamon in medium sized bowl. Add 1/4 teaspoon of five-spice powder, two tablespoons of soy sauce and two tablespoons of red wine to the dry mixture. Refrigerate uncovered while you do the next step.

3. Cut three pounds of venison into three-inch strips with a sharp knife. You can decide their thickness based on your preference for the thickness of the jerky you want to make.

4. Remove the marinade mixture from the fridge. Carefully add the venison strips for the jerky. Make sure the strips are completely covered. Use plastic wrap to cover the container and refrigerate in covered container for 24 hours.

5. Preheat oven to 350 degrees. Place the venison strips in one layer on a cookie sheet. Bake the venison on the cookie sheet for about seven minutes. Remove the cookie sheet from oven and turn the venison strips over. Bake another seven minutes, or until browned to your liking. Cooking time may be longer if you prefer thicker jerky strips.

6. Enjoy your homemade venison jerky.

Tags: cookie sheet, venison strips, five-spice powder, jerky Make, pounds venison

Cook With A Himalayan Salt Slab

Pink Himalayan salt is mined in Pakistan and has a wide variety of uses ranging from seasoning, cooking and even creating lamps. Himalayan salt slabs are thick, rectangular chunks of pink salt that can be used for cooking and serving food. Cooking on a Himalayan pink salt slab adds flavor to your food and fun to your kitchen. While cooking with salt slabs is relatively easy, you must be careful when using high heat and when washing and storing the slab.

Instructions

1. Place the Himalayan salt slab directly on the stove, in the oven or on the grill to cook hot dishes. Start at a low level of heat and let the salt slab warm up for 10 to 15 minutes before increasing the heat level. In general, salt blocks work best when you cook on low to medium heat; high levels of heat are not recommended if you intend to use your salt slab long-term.

2. Refrigerate your pink Himalayan salt slab to serve cold dishes and platters. You can serve cheese, cold meats, fruit, vegetables or even sushi on a salt slab. Put your salt slab in the fridge overnight and it will retain the cold for hours when left out at room temperature. Using a cold salt slab will only add a small amount of salt and flavor to your food.

3. Let your salt slab cool completely before washing. Depending on the thickness of your salt slab, this could take several hours or overnight. Washing your salt slab when it is still warm can damage the surface and decrease the overall life span.

4. Wash your salt slab after each use. Once your salt slab has cooled, you need to wash the surface to get rid of any leftover spices or seasoning that could add unwanted flavor to future dishes. Use warm water and a scouring pad to scrub the surface and remove any leftover food or oil. You can use a squirt of lime or lemon juice to remove the top layer of salt after cooking particularly flavorful dishes. Water can dissolve and deteriorate your salt slab, so it is important to pat dry immediately after washing.

Tags: salt slab, your salt slab, your salt, salt slab, flavor your

African Sun Spices

African Sun produces a variety of soup spices.

African Sun is a West African company that produces spices, mixes and other dried foods. The spices range from common ones to those used as a basis for various West African cuisines. The spices are mainly distributed by Wanis Ltd., a United Kingdom company.

Bitter Leaf

This product consists of the leaf form of a West and Central African vegetable. It has a bitter, sweet taste. Bitter leaf is an essential ingredient for African soups such as ndole, a spicy fish soup that includes tomatoes and greens. It is sold in packages of small grams or the equivalent of 1 to 2 oz.

Ground Ogbono

Ground ogbono is a popular spice in Nigeria and the surrounding area. It is the crushed kernels of the wild mango tree. Ground ogbono is mainly used to make ogbono soup, which consists of a variety of meats and greens, along with peppers. It is also used as a thickener for other soups, and with pounded yam.

Ukazi Leaves

Ukazi leaves are another basis for soup, especially afang soup, which is popular in Nigeria, and is often made to commemorate a special event. This soup includes various dried fish, peppers and palm oil. The meal usually includes pounded yam.

Tags: soup which, West African

Make White Chili Chicken

WHITE CHICKEN CHILI

Most people have eaten plenty of beefy chili but there's another chili that takes things in a completely different direction. White Chili with Chicken, or White Chicken Chili is a different side of the dish. The only color comes from the green of the chiles that provide what is usually a mild heat. It's just as rich and hearty as its red cousin, but has a more sophisticated spice profile. It's a rich, Mexican-inspired chicken chowder with just enough heat to make your mouth tingle, and enough depth to have your friends begging for the recipe.Serve this with tortilla chips, but it's also great in a sourdough bread bowl, with chunks of bread for dipping. Make it up ahead of time and keep the basics in your freezer. Just thaw, heat and add the cream and corn. A hot, filling meal is just 20 minutes away.

Instructions

1. Heat a Dutch oven over medium high heat. Add the 2 tbsp. of butter or margarine. When foaming subsides, put chicken breasts in pan in a single layer. Allow to sit undisturbed for 5 to 10 minutes, until chicken has browned on one side. Add three cups of water to pan and bring to a simmer. Simmer for 10 minutes or so, until chicken is opaque all the way to the center. Remove chicken and broth and allow to cool, then shred chicken and reserve meat and broth.

2. While chicken is cooling, add 4 tbsp. butter to Dutch oven, along with onion, garlic, oregano, cumin, salt, pepper, cinnamon and cocoa. Saute over medium heat until spices are fragrant and onion is translucent.

3. Add flour to pan and whisk to combine with onion and spices. Cook flour for 3 to 4 minutes, stirring constantly.

4. Add two cups of reserved broth and bring back to boil. Simmer for 5 minutes then add chicken, chilies and beans. Simmer for 10 minutes, or until all ingredients are thoroughly heated. Add cream and corn and heat through, but do not boil.

5. Add grated cheese and sour cream. Remove from heat and stir thoroughly. At this point, the chili can be kept warm in a slow cooker set on low, or on a burner set at its lowest setting.

6. Serve with garnishes and eat until you're stuffed.

Tags: minutes until, Simmer minutes, cream corn, Dutch oven, minutes until chicken, over medium, Simmer minutes until

Protein

Add Protein

We all need protein in some form to stay strong and healthy. Even if you're a sworn carboholic, you can find tasty ways to add protein to your daily menu. Here's eat a higher protein diet even if you're not a big fan of meats, cheeses and other popular protein sources.

Instructions

1. Add milk to your breakfast cereal. Enjoy eggs or eggbeaters, lean turkey bacon, sausage or veggie links or yogurt. Protein bars are another option if you're too busy to cook. Add some protein whey powder to a smoothie for a morning drink.

2. Snack on yogurt, cheese, nuts and lunch meat for a high-protein treat. If you'd rather eat crackers, add a little lowfat cheese, like Laughing Cow Light. If fruit is your usual midday snack, add some peanut butter or cottage cheese.

3. Spruce up salads with grilled chicken, shrimp or tuna. Add tofu cubes for a delicious, high protein vegetarian treat. If you prefer a sandwich for lunch, fill it with meat, cheese or peanut butter. Soup lovers can enjoy chili, bean soup or soups made with chunks of meat or fish.

4. Stay on your protein diet for dinner by including lean meat, poultry or fish. Vegetarians can choose a serving of beans, tofu, cheese or nuts. If pasta is your preference, simmer some pine nuts in your sauce to balance out the carbs.

5. Treat yourself to higher protein desserts like lowfat ice cream or frozen yogurt. Or mix some peanut butter with raisins. The South Beach Diet's famous ricotta creme is a protein-rich delicacy: mix a half-cup of ricotta cheese with a Splenda, a dash of vanilla and some unsweetened cocoa.

6. Indulge in a nonfat cafe latte with your dessert. You'll be getting almost a cup of milk steamed in with your coffee.

Tags: peanut butter, cheese nuts, higher protein, protein diet, some peanut

Make Custom Baking Molds At Home

Custom baking molds can make cakes in any shape.

Buying a commercial baking pan in a particular shape may not only be expensive, it may also be difficult to find the exact mold you want. Learning make custom baking molds at home mean you can create a different shaped cake every time you bake. With a bit of creativity and imagination, you can make any shape you like into a cake, whether for a birthday of a loved one, a themed party or just for fun. All you need is some foil and a item to use as a template.

Instructions

1. Cut three pieces of kitchen foil, one larger than the other two. Lay the three pieces of foil on top of each other, with the largest on the top.

2. Position the object that will form the shape of your baking tin on top of the foil. Mold the three layers of foil around the item, taking care to closely wrap around corners and crevices.

3. Take the object out from the mold, being careful not to distort the shape. The custom baking mold is now ready for the cake mixture.

Tags: baking molds, custom baking, three pieces