Use Active Dry Yeast

Baking is a skill that has been practiced and mastered over the last several hundred years. With a few packets of active dry yeast, even a person unfamiliar with the history behind the baking of bread products can successfully make a loaf. Active dry yeast can be proofed in a matter of just a few minutes and combined with other ingredients to make any number of desserts, loaves and rolls.

Instructions

1. Pour warm water into the small bowl and take its temperature. The water should be between 95 and 105 degrees F to ensure that the active dry yeast will awaken. Water above 110 degrees F will kill the active yeast, and your baked goods will not rise.

2. Stir 2 tbsp. of granulated sugar into the warm water until it is dissolved. Open one package of active dry yeast and pour the contents into the warm-water-and-sugar mixture. The sugar will act as food for the dormant yeast as it awakens in the warm water.

3. Wet the dish towel with warm water and cover the top of the bowl containing the water, sugar and yeast. Move the bowl to a warm area and allow the yeast to "proof" or rise. Wait 10 minutes for the yeast to become active in the warm water.

4. Remove the towel from the top of the bowl and look for foam, or bubbles atop the water. The foam and bubbles show that the yeast is in fact still alive and is ready to be used for baking. If you do not see bubbles and foam expanding inside of the bowl, this yeast is no longer alive, or active, and must be discarded. Repeat the above steps with another packet of yeast until you find a package that is suitable for baking.

5. Combine the active yeast with your desired recipe. All recipes will vary, so follow each one closely. Bread recipes will typically entail several steps of kneading and resting to allow the yeast to leave bubbles throughout the dough prior to baking.

Tags: warm water, active yeast, active yeast, allow yeast, foam bubbles

How Long Is Cheese Good For

Cheese is one of the world's oldest foods. Different types of cheese are made with different processes, but all cheese begins by separating milk into two components: curds and whey. Incidentally, this is also what happens to milk when it spoils or sours. Because cheese is made of an already technically "spoiled" substance, most types of cheese are extremely long lasting.

History

The existence of cheese pre-dates recorded history, and there is no conclusive evidence as to where it originated. Since animal skins and internal organs were often used as storage containers for various foods in ancient times, cheese may have been created accidentally by the storage of milk in an animal's stomach. However, cheese may also have originated purposefully, with pressing and salting of curdled milk as a means of preservation. Though all cheeses begin with curds and whey, different types of cheeses receive different treatment after the curd and whey stage, which affects their final flavor, texture and shelf life.

Types

Fresh cheeses, because they are minimally processed and still contain a good deal of moisture, tend to mold relatively quickly. These cheeses should be stored in the refrigerator to inhibit spoilage, wrapped tightly in plastic wrap. However, if mold appears on the outside of a fresh cheese, the inner part is usually still fine. Simply scoop or cut away the molded area and use the remainder promptly. Depending on the type of fresh cheese and storage conditions, these cheese will last anywhere from one week to one month before molding.

Types

Supermarket cheeses like packaged cheddar, mozzarella and Swiss have excellent shelf life, often due to added preservatives. They should be stored in plastic as well, and will keep for a month or more if not exposed to moisture. As with fresh cheeses, any mold that forms on the outside may simply be cut away, revealing edible cheese underneath.

Types

Cheeses with rinds, like brie and camembert, stay fresh for months as long as their rinds remain intact. However, the cheese inside continues to ripen if the cheese is left at room temperature, so a mild brie can become extremely pungent if left too long. The cheese itself is still perfectly edible, but the flavor may not be pleasing to some people. These cheeses should be wrapped in paper or some other breathable wrapping while their rinds are intact, to keep mold from forming on the outside of the rind. Once the rind is broken, these cheeses will grow mold eventually, but can keep for a month or more if tightly wrapped and refrigerated.

Types

Hard cheeses, like parmiggiano and aged gouda, keep almost indefinitely. These cheeses have nearly no moisture and will only mold if they are stored in a moist environment. They will dry further as they age, however, which may negatively affect their flavor. They can be wrapped in plastic to avoid moisture loss, or in wax paper to avoid the taste that plastic wrap may impart.

Tags: cheese made, cheeses like, cheeses should, curds whey, fresh cheese, However cheese, keep month

Make Your Own Chili Mix

Chili powder, chili flakes, and dried herbs are important spices for chili mix.

Chili is a hearty stew of Mexican origin that typically includes tomatoes, beef or chicken, beans and a mixture of spices, the most prominent of which is chili powder. One way to control the complex flavors and spiciness of your chili is to make your own chili mix -- a combination of the dry seasoning ingredients that can be incorporated with other ingredients later on. There is lots of flexibility with measurements in any chili recipe, so experiment until you find the flavor proportions that you like best.

Instructions

1. Place cornstarch in a large mixing bowl. This is the base of the mix, and will give thickness and texture to the chili once liquid is added.

2. Add salt. More salt can be added to taste once you prepare the chili.

3. Add chili powder. There are many types of chili powder depending on the variety of chili plant that is ground. For a spicy, earthy flavor, look for chipotle or cayenne chili powders. Be sure that your powder is not actually a mixture of several other spices, since you will be adding these spices separately.

4. Add onion powder. Whether or not you decide to use chunks of chopped fresh onion in the chili, this seasoning element will add a pleasant pungency and a slightly salty flavor.

5. Add paprika. This bright red powder will add a Southwestern flavor without increasing the spiciness of the chili.

6. Add ground cumin. This seasoning is common in Southwestern as well as Southeast Asian cuisines, and adds a tangy dimension to the chili's flavor.

7. Add a blend of dried herbs to your mix. These can include basil, oregano or dried cilantro flakes. If you use all three, about a tablespoon of each will create a good flavor ratio.

8. For extra heat, sprinkle up to 2 tbsp. crushed red pepper flakes over the mix.

9. Gently stir the mixture with a spoon until all the ingredients are fully combined. Settling and stratification of ingredients may occur during storage or transportation of the powder, and will have no effect on the final chili product if all the powder is used all at once. However, if you draw from the supply of seasoning in small quantities, it's important that each spoonful has a properly proportioned mixture.

10. Pour the mixture into an airtight container such as a mason jar or sealable plastic bag and store until you're ready to make the chili.

Tags: chili powder, dried herbs, powder will, your chili

Plant Russet Potatoes

Russet potatoes are among some of the largest varieties of potatoes, as they require a long growing period.

The Russet potato is the most-produced variety of potato in the United States, according to ronningers.com. Even so, russet potatoes cannot be grown everywhere. Russets are a late-maturing variety of potato and require a long time underground. As such, hot climates such as the southernmost regions of the United States are not suitable for growing russet potatoes, as warm climates induce rot and bacteria in cold-weather tubers. These potatoes, therefore, should only be grown in cold northern climates; they do not grow well in Florida and Southern Texas. You can plant russet potatoes as early as March.

Instructions

1. Select your seed pieces. Potatoes are grown from actual seed pieces of already-grown potatoes. You can select seed pieces from among your previously grown crop, potatoes from the grocery store, or from a gardening store. Small whole potatoes can also be used as single-seed pieces. Cut a large russet potato into four to six pieces, making sure that each piece has at least one eye (looks like a button). Each seed piece should weigh about 2 oz.

2. Time your growing season. Russet potatoes are late-season maturing, meaning they take, on average, almost twice the amount of time to mature; between 100 and 130 days. As such, they require a long time under the ground, which makes them more susceptible to rot.

3. Prepare the soil. Potatoes are relatively hearty and can grow in most types of soil; however, the soil must be drained and well-fertilized. If the soil is dense clay, plow it thoroughly with organic matter. Fertilize the garden bed with a chemical fertilizer low in nitrogen and high in phosphorus, such as a 6-24-24, or 8-24-24, before planting the seed potatoes. Till rows for planting that are about 24 inches apart from each other.

4. Plant each seed potato about 1 to 3 inches deep in the soil spaced about 12 inches apart. Water the row beds thoroughly. Once the plant emerges from the soil, surround it with organic mulch to keep out weeds and to maintain a low soil temperature.

5. Add soil around each potato plant as it emerges. When potatoes grow, the tuber begins to peek out of the soil. Premature exposure to sun ruins potatoes causing them to green and burn. To counteract the growing height, mound soil by using a hoe to build up a ridge around the base of the potato plant. Add more soil to the mound every week to keep the potato hidden. Take caution not to stab the potatoes while hoeing, as cuts destroy young potatoes. An alternative to mounding the potatoes is to cover the soil around each plant with black plastic.

6. Water regularly. Regular watering ensures sufficient growth and cools down the soil. Russet potatoes must have cool soil to grow in or they will begin to rot.

Tags: about inches, require long, seed pieces, about inches apart, around each, inches apart, long time

Make Yogurt Cheese

Yogurt cheese is simple and easy to make and is a great alternative to cream cheese or other cheese spreads. Yogurt cheese is lower in fat and cholesterol than most other cheese products and provides healthy bacteria that our bodies need.

Instructions

1. Choose a flavor of yogurt you like, or use plain and add fruit or flavorings later.

2. Line a strainer with two layers of cheese cloth or a coffee strainer. Coffee strainers are easier to use and make for simple clean-up.

3. Put strainer into a bowl. Make sure that the strainer is small enough not to touch the bottom of the bowl. The liquid needs room to drip out and stay at the bottom.

4. Place one quart of yogurt into the strainer. Working with smaller batches makes the process go more quickly.

5. Cover the entire bowl and strainer with plastic wrap and place in refrigerator.

6. Chill for 8 to 12 hours, pouring off the whey as necessary.

7. Scrape yogurt cheese into a container and use on bagels, toast or anything you might eat with cream cheese or spread.

Tags: cream cheese, other cheese, strainer with, Yogurt cheese

Spiral Ham Sauces

There are many sauces for spiral hams.

A spiral cut ham is a meat used for special holiday meals and Sunday brunch. The spiral cut ham is easy to prepare, because most stores precook the meat and all you have to do is reheat it at home. There are several different sauces that you can use in combination with the ham to change the flavor.

Raisin Sauce

Purchase a brown gravy mix from a store and mix the gravy with milk or water. Make 3 cups of brown sauce. Add 1/4 cup of packed brown sugar to the sauce. Add 2 tbsp. of frozen orange juice concentrate, 1 tbsp. of apple cider vinegar and 1 tbsp. of lemon juice. Mix all ingredients and bring to a boil. Turn the heat down to a simmer and add 2/3 cup of raisins. Simmer for about 10 minutes, then pour over the ham.

Maple Sauce

Heat ½ cup of brown sugar, ½ cup of maple syrup, 2 tbsp. of Dijon mustard, ½ tsp. of cinnamon and ¼ tsp. of nutmeg in a saucepan. Heat until simmering. Allow to simmer for two minutes, then remove from heat. Once the ham is cooked halfway, pour the glaze over the ham and cook for an additional 20 minutes until the glaze starts to caramelize.

Ginger Sauce

Drain the juice from an 8 oz. can of pineapple into a saucepan. Cook for five minutes over medium heat. Chop the pineapples from the can and the oranges from an 11 oz. can of mandarin oranges. Add the fruit to the juice on the stove. Add 1 tbsp. of crystallized ginger, 1 tbsp. of rice vinegar and 1 ½ tsp. of tarragon to the sauce. Mix thoroughly and heat until the texture becomes syrupy. Pour over cooked ham.

Mustard Glaze

Mix 12 oz. of orange marmalade with 3 tbsp. of Dijon mustard. Brush the glaze onto a spiral ham. Cover the ham with foil and cook in a 325 degree oven for about 30 minutes. After 30 minutes, re-coat the ham with glaze and remove the foil. Finish cooking the ham for an additional 20 to 30 minutes. Warm any remaining sauce on the stove and serve alongside the ham to add additional flavor to the ham.

Tags: about minutes, additional minutes, brown sugar, Dijon mustard, minutes then

Can Venison

Can Venison

Venison refers to meat from the deer family and includes meat from both wild and farmed deer. As venison is lower in fat than beef or pork, it has seen a rise in popularity over the last few years. Canning venison provides one way of preserving the meat for consumption later. Some people like this method as the meat then does not need to be frozen.

Instructions

1. Collect as many pint or quart canning jars as you want to make up. You'll also need lids for the jars and a canner or pressure cooker. The amount of jars needed depends on the size of the deer and your own preferences. You may want to can only some of the meat and use other methods for the rest.

2. Choose whether you want to use a raw pack or a hot pack. The procedure is different for each method but both work well so it's really individual preference. Whichever you decide, cut the venison into 1-inch cubes and trim any fat off.

3. Loosely pack the venison into the can if you wish to use a raw pack. Put in ? teaspoon of salt for each pint, but do not use any liquid. Pack the meat to about 1 inch from the top of the can.

4. Partially cook or brown the venison if you want to do a hot pack. Add the meat to the jars and then add ? teaspoon salt per pint and fill the jar up to the last inch with boiling water, broth, or tomato juice. Be sure to get the air bubbles out of the mixture.

5. Clean the top of the jar off with a clean cloth before placing the lid on them. This helps to ensure a clean fit and also seals the lid properly.

6. Follow the manufacturer's directions for your canner. Generally, you'll place several inches of water in the canner. Adjust the canning time for altitude and process for the recommended amount of time for the meat and size of jars.

Tags: meat from, teaspoon salt, venison into, want pack

Keep A Salad From Wilting

In a perfect world, we would pluck our salad greens fresh from the garden, toss a salad and immediately serve it up crisp and fresh. In our not-so-perfect world, wilting salads are often the norm because we have to buy salad greens days ahead or prepare our salad hours before we actually serve it.

Instructions

1. Soak your salad greens in cold water for 30 minutes. Drain them in a colander and then shake off the excess surface water. Alternatively, spin the greens in a salad spinner if you have one. Pat the leaves dry with paper or cloth towels. This draws away the excess moisture that tends to wilt your vegetable leaves.

2. Wrap the salad greens in dry paper towels and place them in a resealable plastic bag. Squeeze out as much of the air as possible and then seal the bag. Store the bag in your refrigerator's crisper drawer.

3. Use a serrated knife to prepare your greens for your salad or better yet, gently rip the leaves into bite-size pieces. This causes less damage to the plant cells and helps keep the edges from wilting or browning.

4. Place your prepared salad in a bowl before you add any dressing. Completely cover it with water and place it in the refrigerator until you are ready to serve it.

5. Drain the salad just before serving and then toss it with the salad dressing.

6. Place a dampened paper towel over leftover salad and cover with a tight-fitting lid or plastic wrap. Store it in the fridge.

Tags: salad greens, cover with, your salad

Campfire Popcorn

Campfire Popcorn

Cooking popcorn over a campfire is a fun way to make this traditional snack. Youngsters love this activity, as well as eating the finished product! There are a few different ways to make popcorn over a campfire, including using a simple foil pack, a coffee can, or a campfire popper you can purchase at a store.

Function

The easiest way to make campfire popcorn is with an 18-inch square piece of aluminum foil. Place two teaspoons of cooking oil and four teaspoons of popcorn in the middle of the foil. Then make a tent by bringing two opposite corners together and folding them over three times, and then bring the other two corners together and roll them so the tent is sealed. Make sure there's enough room for the corn to pop. Next, poke a campfire fork or a stick through at the top, and set the foil pack into the coals until a kernel pops. Then you can shake the pack over the coals until popping is complete. Add melted butter and salt if you prefer.

Features

Another way to make campfire popcorn is to use a two-pound coffee can. You'll need to prepare the can ahead of time by punching two holes into it, about 2 inches from the top and about 2 inches apart. Insert a metal stick into the holes, and bend the ends around the can.

Once your campfire has some hot coals, add two teaspoons of cooking oil to the can and then cover the the bottom with a single layer of popcorn. Cover the top of the can with foil, and then place it over the fire. When you hear the first kernel pop, start shaking the can until the popping finishes. Again, add butter and salt to taste.

Types

A more luxurious way of making campfire popcorn is with a metal campfire popcorn popper that can be purchased from various retailers, which holds up to four quarts of popped corn.

Considerations

Campfire popcorn doesn't have to involve camping. It can be made at a picnic in the park, or in the backyard. It can even be cooked over the fireplace!

Making campfire popcorn is a popular scouting activity, and kids really enjoy cooking it this way.

History

Popcorn most likely originated in Mexico thousands of years ago. Native Americans cooked it by piercing the cob with a sharp stick, covering the corn with oil, and then laying the cob by a fire. When the corn popped, it would stay attached to the cob. They also made popcorn by cooking it on hot stones, or by mixing it with hot sand.

Tags: campfire popcorn, about inches, butter salt, campfire popcorn with, coals until, corners together

Make A Watermelon Baby Carriage

With little effort, you can turn a watermelon into an attractive fruit sculpture.

Decorative fruit displays are a common addition to party d cor and menus. Commercial companies sell fruit "floral" arrangements and carved fruit sculptures for large amounts of money. If you are planning a baby shower or a party for a baby, you can still have a decorative fruit sculpture that is both inexpensive and easy to make. A watermelon baby carriage takes little effort to complete and the guests will enjoy the whimsical look, while indulging in a refreshing fruit treat.

Instructions

1. Use a knife to cut a thin segment from the bottom of a medium-sized watermelon. The bottom of the watermelon is one of the long sides. Choose the side that is least attractive for the bottom. Discard the cut-off piece. This will give the watermelon a flat surface to set on and keep it stable while you work.

2. Place your watermelon on your work surface so that the cut side is down. Using your knife, make a vertical cut one-third of the way from one end of the watermelon, cutting until you are about halfway through the melon. Then use your knife to make a horizontal cut from the opposite side of the melon. Start the cut halfway down the melon. Cut horizontally until you reach the spot where your vertical cut ended. This will make a wedge of melon that you can remove and set aside. The vertical cut is the hood of the carriage and the horizontal cut is the body of the carriage.

3. Use a melon baller or ice cream scoop to clean out the inside of the watermelon as well as the removed section of fruit. Scrape away all of the fruit down to the white flesh of the melon. Reserve the fruit to make a fruit salad.

4. Use your knife to add a zigzag pattern to the hood of the carriage. Cut triangles around the edge of the hood and discard the cut-off rind pieces.

5. Use your knife to cut the removed section of fruit into a rectangular shape. Cut out the center of the rectangle so that you have a rectangle with a rectangular hole in it. This will be the handle of your baby carriage.

6. Attach your carriage handle to the inside of the watermelon, opposite the hood. Use toothpicks to skewer the handle into the side of the carriage.

7. Use rounds of fruit to create the wheels of the carriage. You can use grapefruit, orange, lemon or lime slices. You can also use round pineapple slices if you prefer. Place the round fruit of your choosing on the side of the carriage where the wheels would be. Use a toothpick to skewer them in place. Leave 1/4 inch of the toothpick exposed. Cap the toothpick using half of a maraschino cherry or a grape.

8. Make a fruit salad and use it to fill the body of your carriage. To make a fruit salad, clean and cut up strawberries. Mix the strawberries with the reserved watermelon, balls of cantaloupe, slices of pineapple and grapes. Place the mixed fruits in the carriage.

Tags: your knife, fruit salad, This will, fruit sculpture, hood carriage, inside watermelon, knife make

Make Wild Blackberry Jam

Make sweet-tasting jam from wild blackberries.

Wild blackberries, a common sight in many areas, produce an abundance of deep purple to black berries. Preserve these sweet-tasting berries in homemade jam. Unlike jelly, which is made from the fruit juice, jam is made from the crushed berries so it has more substance than jelly. Use the jam on bread, add it to your favorite baked goods or use it as a topping on pancakes or ice cream. Pick wild blackberries only from areas that you know aren't sprayed with pesticides or herbicides, otherwise these chemicals can taint your jam and pose a health risk.

Instructions

1. Place the blackberries in a colander and rinse under cool running water. Remove any stems, leaves or damaged berries.

2. Place the cleaned blackberries into a pot. Crush the berries with a fork or a potato masher to extract the juice.

3. Add 4 cups of sugar and ½ bottle liquid low-sugar pectin to the pot. Alternately, use a low-sugar powdered pectin at the rate recommended on the label, as this differs between brands.

4. Heat the blackberries over medium heat, stirring constantly. Bring to a boil and then cover the pot. Simmer for five minutes. Remove the pot from the heat.

5. Pour the jam into sterile, 1-pint canning jars, filling to within 1/2 inch of the jar rim. Wipe any fruit juice from the rim of the jar with a clean cloth. Set the canning jar lid on top the jar. Screw on the canning lid ring to secure the lid.

6. Fill a water bath canner with hot water and bring it to a boil. Lower the jars into the water, placing them so they don't touch the sides of the canner or each other. Add water if necessary so that the water depth is 2 inches above the top of the jars.

7. Boil the jars in the canner for 10 minutes, or for 15 minutes if you live at an altitude above 6,000 feet. Lift the jars out of the canner with the jar lifter and set them on a towel or drying rack to cool for 24 hours.

Tags: canner with, fruit juice, jars canner, made from, wild blackberries

Make A Potato Taco

Make A Potato Taco

I am going to teach you make a potato taco. My family likes these better than meat tacos. They are great if you are a vegetarian.

Instructions

1. Turn your stove on medium heat. Fill a pot half way with water and put it on the stove. Peel your potatoes and cut them up in bite size pieces. Add the potatoes to the water. Boil potatoes until they are soft. Make my salsa see resources below.

2. Shred your cheese. Cut up your tomatoes and lettuce in little pieces.

3. When the potatoes are soft drain all the water out. Take a glass cup and crush the potatoes. Don't use a mixer you don't want them like mashed potatoes. Add some garlic salt for taste.

4. Put as many tortillas you are going to use in a plastic bag. Then put them in the microwave for about a minute and a half to soften them up.

5. Turn your stove on medium heat. Pour some oil in a medium size frying pan. Take a corn tortilla and put two scoops of potato and fold it like a taco. Fry it on both sides until it is crunchy. Then add your cheese, lettuce, tomato and salsa.

Tags: Make Potato, medium heat, Potato Taco, stove medium, stove medium heat, Turn your

The Best Ways To Grate Lettuce

Grate your lettuce in a few different ways.

If you're looking to spice up your lunch or dinner, consider chopping or grating your lettuce a little differently to enhance your meal. Large, coarse tears can be used for lettuce wraps, medium-sized chops can be used for a simple salad, smaller shreds of lettuce can be used as a condiment on hamburgers, and a very small grate can be used for tacos or taco salad. Whatever way you choose, grating your lettuce will only take you a few seconds.

Using Your Hands

You can quickly and easily grate your lettuce using just your hands. This method is best for larger lettuce pieces that are to be used for wraps. Wash the lettuce, and remove the outside leaves from the head. Tear off three lettuce leaves for each wrap you'll be making. Align the leaves together, and tear them in half with your hands. Place them on your counter top, overlapping the leaves. Place the food in the middle of the leaves. Fold the sides of the leaves over top the food, then roll the food in the leaves for a tight wrap. Use a toothpick to secure if necessary.

Using a Large Kitchen Knife

Although you can tear your lettuce by hand for a salad, this often makes the leaves too big to all fit in your mouth on one forkful. Instead, a large kitchen knife can also be used to coarsely grate your lettuce into the perfect size for salads. Slice your lettuce in half, lengthwise. Cut one half of the head in half once again with the knife. If you're feeding more than three to four people, use the entire head of lettuce. Make 1-inch chops from the end of the lettuce to the top for easy bite-size pieces of lettuce.

Using a Chef's Knife

If you're using your lettuce as a condiment, like on top of hamburgers, you'll want a thinner grate of lettuce. To achieve this grate, use a sharp chef's knife. Quarter the head of lettuce with your knife. Place one quartered piece on your cutting board. Place your non-dominant hand on the middle of the quartered piece to keep it in place. Quickly, but very carefully, chop the entire piece from the top to bottom, moving your non-dominant hand down the piece of lettuce as you advance the knife. Pile all of the chopped lettuce pieces onto the middle of your cutting board. Place your non-dominant hand on the top of the blade, towards the end of the knife. Chop the pile of the lettuce, keeping your one hand on the blade to thinly grate the lettuce using a slight see-saw motion with the knife.

Using a Food Processor

For a very thin grate, like the kind used for tacos, nachos or garnishments, the best thing to use is a food processor. Coarsely chop your lettuce so it fits inside the processor. If you need a lot of grated lettuce, grate small sections of lettuce at a time to prevent clogging. Place the lettuce inside the processor, place the lid on top so lettuce doesn't fly all over the place and pulse the processor until the lettuce has been grated to perfection.

Tags: your lettuce, your non-dominant hand, non-dominant hand, your non-dominant, board Place, board Place your, cutting board

Make Cheese Salt Brine

Make Cheese Salt Brine

It is relatively easy to make cheese at home. As part of the preservation process, you may want to brine your cheeses. Brine is a simple salt solution that slows down or stops any bacterial activity in the cheese that may spoil it. The salt in the solution also draws moisture out of the cheese and helps to form a rind that will protect the cheese from mold. The brine also helps to improve the flavor of the cheese.

Instructions

Making cheese salt brine

1. Prepare the cheese salt brine before the final pressing of the cheeses has been completed.

2. Place 5 gallons of clean water into a large, deep pan. The water should be at around 52 degrees F.

3. Add 2 1/4 pounds of salt, preferably non-iodized Kosher salt, to each gallon of water and stir until completely dissolved.

4. Add 1 tablespoon of calcium chloride and 1 tablespoon of white vinegar to each gallon of the solution and mix thoroughly. You can also add a cup of clear whey to the brine to increase the available calcium in the solution.

5. Use the pH test kit to check the pH of the brine to ensure that it is between 5.4 and 5.9. Add citric acid to the brine to adjust the pH if it is not acidic enough.

6. Store the brine, once the batch of cheese is finished, in 1-gallon containers in a refrigerated space until you make more cheese.

Tags: Cheese Salt Brine, cheese salt brine, each gallon, Make Cheese, Make Cheese Salt

Make A Successful Jello Mold

You can make edible art by molding Jell-O as it sets.

You can create your own custom molds to make a Jell-O dessert with a three dimensional form. You can use almost any food-safe glass, plastic or metal container to make a successful Jell-O mold with a few simple techniques. Taking some basic precautions and making a Jell-O that sets firm makes releasing the dessert from the mold much easier. How much water the gelatin has been dissolved into and how long it has been chilled to set determines the firmness of the Jell-O mold.

Instructions

1. Line the inside of the container with a thin layer of vegetable oil before pressing a single long sheet of aluminum foil to cover the oiled interior. Gently press the aluminum into the container's form to flatten any folds and creases without tearing the foil. Tear off any aluminum foil overhang from the rim in excess of 2 inches of the container.

2. Place the lined mold and a plate that is large enough to cover the opening into the freezer to get cold while the Jell-O is prepared.

3. Dissolve the dry Jell-O in boiling water omitting a third of a cup of liquid for every 3 ounce package used. Jell-O's 3-oz. packages call for 1 cup of boiling water in the instructions; reduce this amount to 2/3 cup to produce a firmer Jell-O.

4. Stir the water and gelatin mixture slowly with a wooden spoon until the granules have dissolved. This process may take as long as two minutes.

5. Add seven small or five large ice cubes to the mixing bowl for every 3-oz. package of Jell-O being used and continue to stir with the wooden spoon for about a minute or until the majority of the ice has melted. Remove any unmelted ice with the spoon and discard it.

6. Remove the lined mold from the freezer and slowly pour in the chilled Jell-O mixture in the center of the container. Gently spin the mold from side to side a couple times to release any trapped air.

7. Move the mold to a refrigerator that maintains temperatures below 38 degrees Fahrenheit and allow it to chill for four hours or until it is firm. Press gently on the surface of the Jell-O with a clean finger to see if it is firm enough to bounce right back.

8. Retrieve the chilled plate and the set gelatin mold. Wet the plate and exposed surface of the Jell-O using cold water. Cover the open area of the mold with the damp, chilled plate as you invert the mold.

9. Pull at the aluminum foil around the rim of the mold to release the suction and allow the Jell-O to slide out onto the plate.

10. Serve the Jell-O dessert right away or return it to the refrigerator to stay cold until time to serve it.

Tags: aluminum foil, boiling water, chilled plate, Jell-O dessert, Jell-O mold, lined mold, mold from

Derind Brie

Brie rind produces a bland taste conpared to the cheese.

Removing the rind from brie cheese features the creamy texture and flavor of the cheese without the distraction of the rind's chalk-like consistency. Brie is a soft cheese produced from cow's milk in the Seine-et-Marne region of France. The rind forms by molds that accumulate on the surface of the brie. This skin keeps the brie shaped and is edible. Derind segments of brie while cold because the cheese becomes rubbery and sticks to the rind more when warm.

Instructions

1. Cut a triangular segment of brie from the brie wheel using a serrated knife. Wrap the segment in plastic wrap or place it in an airtight container. Refrigerate the brie block for one hour until it takes on a firm consistency. Remove the brie from the refrigerator.

2. Place a serrated knife between the rind and the cheese at the tip of the brie segment. Put your thumbs on the back of the rind while holding the handle of the knife against your palm and placing your index fingers along the flat edge of the knife blade that is parallel to the serrated edge.

3. Move the knife blade toward you in a fluid, horizontal motion with your index fingers while pushing the back of the brie block toward the moving blade with your thumbs. Flip the brie over and repeat the knife technique to remove the bottom rind. Slice the rind in the back of the brie block off vertically.

Tags: brie block, back brie, back brie block, brie from, from brie

Make Vegan Brownies

Leading a vegan lifestyle doesn't mean that you must give up the pleasures of eating or have to eat only dull and tasteless foods. A delightfully rich and chocolaty brownie recipe can be so seamlessly modified for vegans that your non-vegan friends and family will never know the difference.

Instructions

1. Preheat the oven to 350 degrees.

2. Puree the tofu, flour and water in blender or food processor until the mixture is smooth and creamy.

3. Pour the mixture into a sauce pan and cook over low heat for about ten minutes. Stir the constantly until the batter thickens. If it begins to boil, turn the heat down.

4. Remove the mixture from the heat and stir in the chocolate chips, vanilla, sugar, and salt. Stir the mixture until the chocolate is completely melted, then set it aside to cool.

5. Mix in the oil after the mixture has completely cooled.

6. Sift the dry ingredients together, and slowly fold into tofu mixture until smooth.

7. Spread the brownie mixture in a greased baking pan and bake for 35 to 40 minutes. Cool the brownies on a wire rack and cut them into bars.

Tags: mixture until

Make Whipping Cream

Banana split, topped with whipped cream, of course.

No matter how it may affect your cholesterol levels, real whipping cream is one of the most delicious toppings known---cool, sweet and creamy. And if you don't give in to your craving too frequently and over-indulge in this uber-indulgent food, you can minimize the damage you do to your heart (and your thighs). Learn make whipping cream, then pour that thick, luscious liquid in a bowl and get started.

Instructions

1. You can make whipping cream from whole milk straight from the cow. Before it is processed, whole milk that is left standing will begin to separate, and the fat from the milk will rise to the top. This is the cream. If you don't have a cow, you can purchase whipping cream at your local market. Use heavy cream---it has the highest fat content and whips up nicely.

2. Assemble your gear (bowl and beaters) and put it in the freezer for 10 to 15 minutes. The chill will help you produce fluffy whipping cream. Chill the cream and keep it cold while you're working; if it gets too warm, it may turn to butter. Put your bowl in a pan of ice to keep things cool.

3. You can use a wire whisk or an electric mixer to whip your cream. If you use an electric mixer, beat on medium-high. As it thickens, add any special ingredients (vanilla, sugar, cocoa). Don't pour extras in all at once; add them to the bowl in a steady stream. Continue beating until your cream forms peaks.

4. To make sweetened whipping cream, start with 1 cup of heavy cream. Beat until it grows thick, then gradually add 2 tbsp. of sugar and ½ tsp. vanilla. Continue to beat until the cream doubles in volume and forms peaks.

5. If you are worried about calories and cholesterol, you can substitute a can of evaporated milk for the heavy cream. This works best if you chill the milk for several hours, then pour it in the mixer bowl and freeze it for a half-hour.

Tags: whipping cream, electric mixer, forms peaks, heavy cream, make whipping, then pour

Make Gourmet Chocolate Covered Strawberries

Just saying the words "chocolate covered strawberries" conjures up the thought of romance, decadence and pleasure. But why choose to just do a plain chocolate covered strawberry when you can have a gourmet one instead. Follow the steps below for the best in gourmet chocolate covered strawberries.

Instructions

1. Decide what toppings you want to use for your strawberries such as nuts, coconut, sprinkles and tiny chocolate pieces. Just make certain that whatever you are using is small enough to work well with the berries.

2. If you don't already have all of the ingredients necessary, make a trip to the store to purchase them. Choose strawberries that are medium to large in size. For truly special occasions, try to find large strawberries that still have the stems on them. Make sure that you purchase chocolate that is made for melting so that you will get a nice, smooth mixture.

3. Gather all of your ingredients together and prepare them for the dipping process. Lay out a sheet of waxed paper on top of the cookie sheet. Put your various toppings into small bowls where you can easily dip and roll your strawberries. Make sure you have something to use as a utensil for dipping the berries into the chocolate.

4. Thoroughly wash and dry the strawberries. You can opt to leave the top on our cut them off (your choice). Make sure that the strawberries are thoroughly dry before you attempt to dip them into the chocolate mixture.

5. Melt the white chocolate mixture first. You may opt to cover the strawberry entirely in white chocolate or you may want to have a layer of white chocolate below the layer of the colored chocolate mixture. Both are a great choice so the decision is yours.

6. Melt together a mixture of milk and semi-sweet chocolate to your personal taste. If you prefer, you can use plain milk or semi-sweet chocolate alone. However, I've found that the best results are obtained with a good mixture of both. Make sure that the chocolate is smooth and silky.

7. Dip one strawberry at a time into the white chocolate (if you opt to use it at all). Make sure that the chocolate covers about two-thirds of the berry.

8. If you are going to use colored chocolate on top of the white, then allow the white chocolate strawberry to dry on the waxed paper. If you are doing some of the berries just in white chocolate, then immediately dip them into the toppings of your choice before placing them on the wax paper to dry.

9. While your white chocolate strawberries dry, dip the berries that you intend to do just in colored chocolate. Dip each berry one at a time into the mixture, covering at least one-half of the berry. Then roll it immediately into the topping of your choice. Place each on the waxed paper cookie sheet to dry.

10. Once your white chocolate strawberries are dry, you can dip them into the other chocolate mixture. Dip one berry at a time leaving a ridge of the white chocolate showing above the colored chocolate. Then dip them into the topping of your choice and/or put them on the waxed paper cookie sheet to dry.

11. Place the cookie sheet in the refrigerator to thoroughly cool the berries before attempting to remove them from the waxed paper.

12. Remove the strawberries from the waxed paper and serve as you wish. You can use them to decorate a plate or dish on serve them on their own. When serving them alone, I like to squiggle a bit of strawberry or chocolate syrup on the plate before putting the berry on it. Finish it with a bit of whipped cream or cool whip if you so choose.

Tags: white chocolate, waxed paper, Make sure, chocolate mixture, colored chocolate

Make Wassail For Caroling

Make Wassail for Caroling

The holidays are a time for gift giving, volunteering, and singing carols. If you live in a cold part of the country, caroling can be a shivering experience. Take along some wassail and enjoy the warmth of this traditional caroling drink.

Instructions

1. Use a large pot that will hold the ingredients without spilling when you stir the mixture. A six to eight quart saucepan should work.

2. Add the cider, orange juice, lemon juice, and pineapple juice to the pot. Add one stick of cinnamon and the cloves. Begin to stir the mixture as you heat it on low to medium heat.

3. Taste to see if you wish to add sugar or honey. The juices are naturally sweet, so you may opt to pass on the sweetener.

4. Add rum, if you wish, after the juices are heated but have not come to a boil.Preferably, use a dark rum. There is no formula for how much rum. Pour the wassail into thermal cups, and you are ready to travel the neighborhood in song.

Tags: Make Wassail, Make Wassail Caroling, stir mixture, Wassail Caroling

Make Vodka At Home For Free

Vodka enthusiasts can enjoy their own homemade brew from simple, widely available ingredients, but the process can be difficult and is not designed for beginners. Homemade liquor has a long heritage. In Russia, home brew is called "samagon" and, like the version described below, it can be harmful to your health if the recipe is not followed to a T.

Instructions

1. Build or purchase a still. A still is composed of four parts: a boiling chamber, water cooling pipes, a heat source and a collecting bottle. They are widely available for purchase as part of a home distillery kit.

2. Clean your equipment. It's very important that all your distillery gear is perfectly clean. Any foreign matter can contaminate your brew, leading to unpleasant flavors. Use a bleach and water solution to clean your equipment.

3. Make a mash. Vodka is made from a carbohydrate mash--usually composed of grains, potatoes, sweet beets or sugar. Each type of carbohydrate requires a different mashing technique, and you'll need to reference a book or a distilling expert to figure out what your mash requires.

4. Distill the brew. To do this, add your mash to the still's boiling chamber and turn on your heating source. The alcohol within the mash will evaporate, and the gas will move through the water cooling tubes and then collect in the collecting bottle. In order to produce palatable vodka, you should repeat this step with the same brew at least two more times. The finest vodkas are distilled even more times than that.

5. Filter the brew. To take away the harshness of the vodka, put a cotton ball and some activated carbon at the bottom of a funnel, and pour the distilled vodka through the funnel. Repeat this step until you get the desired smoothness.

6. Dilute the vodka. The distilled vodka is very strong at this point in the process. In order to drink it, add purified water to taste--at a ratio of three or four parts water for each part vodka.

Tags: boiling chamber, collecting bottle, distilled vodka, four parts, more times, this step

Make Porcupine Balls

It is not known what country meatballs came from, although they were documented quite early in several different countries. Porcupine balls (named so because the rice sticking out of the meatball resembles a porcupine) are a great comfort food. They can be made for just about any occasion, and are especially great for gatherings of any size.

Instructions

1. Combine the ground beef, onion, garlic, rice, egg, salt and pepper in a bowl. Shape into 1½-inch meatballs and place in crock pot or Dutch oven. To keep the mixture from sticking to your hands, wet them down or rub a bit of lard on your palms.

2. Add beef broth. If you want a thicker broth, take 1/4 cup of the beef broth and mix it with one tablespoon cornstarch. Mix it well, so there are no lumps. Pour slowly into the crock pot, stirring constantly. If you cannot get rid of the lumps, balance a strainer over the top of the crock pot and pour the cornstarch mixture through the strainer.

3. Turn the heat up to medium high and allow the mixture to come to a simmer. Once it begins to simmer, turn the heat back down to low. Stir until the broth stops simmering. Continue simmering (do not boil) until the porcupine balls are done, about 75 minutes.

4. Skim off any fat that rises from cooking.

5. Serve over a bed of fresh egg noodles or rice. Garnish with fresh chopped parsley and a parsley sprig.

Tags: beef broth

Holiday Brunch Ideas

Tis the season to gather, eat, and be merry.

Holiday brunches are opportunities to spread and share both the holiday spirit and food on a greater scale in every way. You'll capitalize on the holiday occasion for greater entertainment value, extend your holiday hospitality to a greater number of family and friends (including those not joining other gatherings), and milk greater bang-for-your-buck mileage from your leftovers.

Thanksgiving Weekend Brunch

Unlike Thanksgiving dinners, often stressful affairs, your brunch should be relatively effortless, a laid-back unwinding time in the aftermath. First, don't feel pressure to host the next day; your bounty will be as tasty, and you recharged, at a weekend brunch. Next, make it a casual gathering for friends. Thanksgiving angst is, for most, tied to family complications and drama; your brunch will be a thankful departure and happy respite from all that. Finally, Thanksgiving leftovers are easily reinvented into fresh, innovative brunch dishes: sweet potato pancakes, turkey frittatas, cranberry mimosas--truly endless possibilities. This brunch practically makes itself, an entertainer's dream worthy of a hearty thanks, indeed.

Hanukkah Brunch

Light the Menorrah and get deep-frying for a Hanukkah brunch.

While Hanukkah's eight days are not national holidays, at least one will fall over the weekend, so capitalize on the time to give Hanukkah its due with a brunch. The food includes universal crowd-pleasers: crispy potato pancakes (latkes); deep-friend doughnuts (sufganiot); and cheesecake. It's Jewish tradition to eat foods reflecting a holiday's significance; on Hanukkah, these foods are all about oil (symbolic of the miracle Menorrah oil that burned for eight days in an ancient victory for the Holy Temple) and dairy (symbolic of the bravery of a Jewish widow whose cheese fueld the victory).

New Year's Day Brunch

New Year's Eve is down for the count, but don't take off your party hat just yet.

You've bid adieu to last year, now give the new year a proper warm welcome with a New Year's Day Brunch. Host a New Year's Day Brunch for your friends and family to enjoy the day-after splurging (and recovery) together, while celebrating the year to come in style and good company. A buffet spread is a best bet, with piles of bagels, french toast, bacon and eggs. And of course, mimosas and bloody marys are a must.

Tags: Year Brunch, eight days, potato pancakes, your brunch

Snails Eating Hostas

Hosta plants are native to Asia.

A hosta is a large leafy plant that is a popular choice for many gardeners looking for a decorative perennial plant. Hostas grow well in shade and gardeners can choose from over 2,500 varieties with different shapes, colors and blooms. If you notice small holes on the leaves, you may have snails eating your hostas.

Signs

Snails and slugs are some of the most common hosta pests, and they do damage to the hosta leaves when they chew holes in them. Other signs of a snail infestation in your hostas include small, thin, shimmery-looking trails along the leaves or in garden beds.

Pesticides

Begin to focus on eliminating snails from your hostas in the spring, because spring is when snails will awaken from hibernation and begin looking for food. Pesticides are available for snail and slug control, but they can harm the environment. If you do use a pesticide, consider using one that contains iron phosphate, an iron salt, as the active ingredient as this will cause less harm to wildlife. Metaldehyde, which is a type of rat poison and slug bait, is another common pesticide for snails.

Organic Methods

Pesticides are toxic to pets, and homeowners may want to choose safer, organic methods for getting rid of snails. One method is to lay out sheets of wet newspaper at night. By morning, snails will have collected under the newspaper and the newspaper can then be removed. Spread diatomaceous earth around the garden bed to create an undesirable texture for snails. Shallow dishes of beer are a nontoxic, cheap snail bait. Snails and slugs will be attracted to the beer then and fall in and drown.

Other Pests

Check for snails using a flashlight before you attempt to eradicate them; you'll want to be sure you are dealing with snails. The flashlight will illuminate any slug trails on leaves better than the naked eye. Other pests that eat hostas include rabbits, deer, nematodes, squirrels and vine weevils. Nematodes turn the hosta leaves yellow, vine weevils can eat holes along the sides of the leaves and other small animals may eat the leaves as well. Animal footprints, damage to other plants and large chunks of hosta leaves missing are signs of larger animal damage.

Tags: hosta leaves, your hostas, hostas include, Snails slugs, snails will

What Is Pimento Cheese Made With

Pimento cheese is a staple of Southern cuisine. The combination of flavors seems to burst on your tongue and it is suitable for a quick snack, or to serve as a party appetizer. The ingredients are pantry and refrigerator staples that many people have on hand. Once you discover the mixture of ingredients in pimento cheese, you can customize the recipe and add your favorite cheeses or spices.

Basic Ingredients

The three basic ingredients of pimento cheese are shredded cheese, pimentos and mayonnaise. The mayonnaise acts as the binder that holds the other ingredients together. The cheese spread is often made in a food processor, which blends the ingredients and chops the shredded cheese into a smoother consistency. Salt, pepper and other spices are added to give the mixture more flavor.

Possible Add-Ins

Different pimento cheese recipes call for varying ingredients. Many recipes use sharp cheddar cheese, which has a tart and distinctive flavor; some call for Monterey jack cheese, which has a milder flavor; and still others use a combination of the two cheeses. Cream cheese is also used in some recipes, as it makes the finished product smoother and easier to spread. Garlic and green onions also add more flavor, and chopped dill pickles are even found in some recipes.

Commercial Blends

When shopping online or at your local grocery store, you might find commercial pimento cheese spread. The ingredients in commercial spreads vary significantly from the homemade versions because the manufacturer must create large batches at one time and ship the mixture across the country. Commercial spreads typically use American cheese or imitation cheese, which is made from oil and has a blander and more mellow flavor than real cheese made with milk. The spreads also use oil for a spreadable consistency and artificial flavors and preservatives.

Serving Suggestions

Spread pimento cheese on toasted or untoasted white bread for a quick meal. If you're entertaining a large group, fill a large bowl with the cheese mixture and serve with crackers or chopped vegetables. Pimento cheese is also an interesting substitute for mayonnaise or mustard on hamburgers and hotdogs. Give chili cheese dogs a fresh look and taste by spreading pimento cheese on the bun, adding a cooked hot dog, and topping with homemade chili, chopped onions, and a small amount of shredded cheese.

Tags: cheese which, pimento cheese, shredded cheese, cheese also, cheese spread, ingredients pimento

Make White Wine

White wine does not necessarily come from white grapes (which are actually more green, yellow or pinkish than actually white). Instead, it comes from grape juice separated from the seeds, skins and stems. To make wine from grapes, you must follow the four basic steps: preparation, fermentation, maturation and bottling.

Instructions

1. Prepare the grapes to make into white wine by cleaning and pressing them. You should use a winemaking press, separating the juice from the skin as quickly as possible. You may also purchase a destemmer or crusher to aid you in the process.

2. Transfer the juice to a fermentation tank or oak barrel. For the best white wine, try to add as little solid matter as possible. You can buy plastic and stainless-steel fermentation tanks from a store that sells winemaking equipment.

3. Add yeast to the grape must. You can buy yeast from any store that sells winemaking supplies. You should choose a low-foaming yeast for white wine.

4. Cool the juice, called must at this point, to about 64 degrees F. While fermenting, the juice should be kept at a level temperature.

5. Allow the grapes to ferment for about 3 weeks. Check the juice daily to gauge the fermentation process. You want to avoid having the juice turn to vinegar.

6. Remove crystals that have formed in the white wine mixture using cold stabilization. This process is optional, as it causes only a cosmetic enhancement to the wine. To remove crystals, the wine must be frozen for about 3 days after fermentation is complete. The crystals will stick to the side of the container when the wine is poured out.

7. Age the wine in an oak barrel until it is mature. With white wine, you may wish to bottle it immediately, without aging, or allow it to mature for up to 1 year.

8. Bottle the wine for immediate serving or additional aging. White wine usually tastes best shortly after bottling.

Tags: white wine, from store, from store that, sells winemaking, store that, store that sells

Cook Rice In A Steamer

Cook Rice in a Steamer

There are several different kinds of rice. The shorter the rice, the more starch in the rice and the stickier the rice will be when cooked. Rice steamers are the preferred way to cook rice, even in Japan, and any rice steamer will do the trick when cooking rice. The more expensive brands of steamers will have preset timers and controls for different types of rice.

Instructions

1. Wash the rice. This is, of course, not mandatory. By washing the rice, you are removing the starches from the rice and any other impurities that may be attached to them. To wash the rice, simply pour the rice into a bowl with water. Wait a few moments for the water to turn a milky color, then pour out the water. Repeat this several times until the water in the rice remains clear.

2. Soak the rice. Pour 1 ½ cups of water per 1 cup of rice into a bowl. Let sit until the rice puffs up. This usually takes about 10 minutes. If you washed the rice, then less water is needed; use about 1 ¼ cup of water instead.

3. Plug in the rice steamer. It only takes a moment for the steamer to be ready.

4. Cook the rice. Place the soaked rice into the rice steamer and close the lid. Press the "Cook" button. The steamer's timer will ring when it is finished.

5. Steam the rice. Do not touch the steamer when the timer rings. Let the rice sit for another 15 minutes in the steamer after the timer has gone off. The rice is being steamed.

6. Remove the rice from the steamer and serve.

Tags: rice into, Cook Rice, Cook Rice Steamer, into bowl, rice into bowl, rice more, Rice Steamer

Make Potato Latkes

Make Potato Latkes

Latkes, or potato pancakes, are the traditional Hanukkah dish for Eastern European Jews. But the Hanukkah isn't in the potato; it's in the oil the latkes are fried in. When the Jerusalem Temple was recaptured and reconsecrated by the Maccabbees, only one night's worth of oil remained to light the temple. Miraculously, though, the oil lasted eight nights, or enough time to make more oil. That's the miracle of Hanukkah. This makes about two dozen small latkes.

Instructions

1. Grate the potatoes and the onion. The weak can use a food processor.

2. Mix the grated potatoes and onion, beaten egg, salt and pepper, and matzo meal or flour in a bowl.

3. Heat a skillet over a medium flame.

4. Film the skillet with 1 to 2 tbsp. oil.

5. Form the potato mixture into small cakes - 2 to 3 tbsp. of potato per cake. Don't make the cakes too big; they're easier to turn when small.

6. Flatten the cakes slightly with a spatula.

7. Cook until the cakes are nice and brown on the bottom, then turn and cook the other side.

8. Repeat with the remaining potato mixture.

Tags: Make Potato, Make Potato Latkes, Potato Latkes, potato mixture, potatoes onion

Make Vegetable Soup Home Made Old Fashion

Make Vegetable Soup , home made old fashion

There is nothing more comforting than a bowl of Vegetable Soup on a cold day to warm you up & fill you up.

Here is a quick & easy recipe I use.

Instructions

1. Using the skillet .

Put in the 3 tablespoons of butter & heat till the pan is hot & the butter is melted

Toss in the

* 1/2 cup chopped onion

* 1/2 cup chopped carrots

* 1/2 cup chopped celery

* 1 1/2 cups diced potatoes

& Brown them lightly

If you want to make your soup a little more hearty ,cut some beef steak into little 1/2 inch chucks. Cook it in a skillet till it is almost done , then toss in the butter & vegetable , let it all brown up nice together.

2. Take your soup pot & put in

4 cups meat stock

1 tablespoon chopped parsley

Start to heat on a medium heat to a low boil

3. Add the browned vegetable ( & beef if you decided to us it) from the skillet into the beef stock & let it lightly boil for a aprox 30 minutes or till the vegetable are fully cooked & soft.

Salt & Pepper to taste

Serve hot with crackers or fresh bread

Tags: Vegetable Soup, Make Vegetable, Make Vegetable Soup, your soup

Grow Black Aztec Corn

Black Aztec corn is an open pollinated variety of sweet corn that has a distinctive coloring. At full maturity, it has jet black, 7- to 8-inch ears. It is a versatile corn that can be used fresh at the milk stage for roasting, and stored and ground into corn meal once it is mature. The corn meal has a deep blue-black color. Black Aztec was introduced into the seed trade the 1860s and is said to have its roots with the ancient Aztecs.

Instructions

1. Plant after the soil has warmed to around 55 to 60 degrees Fahrenheit or just after the average last frost date.

2. Hoe the planting area into rows 30 to 36 inches apart. Make the furrows 1/2-inch deep for cool moist soils and 1-1/2 inches deep for warm dry soils.

3. Plant the corn seeds 9 to 12 inches apart along each furrowed row. Cover over the seeds with soil and gently pack the soil down by hand.

4. Water the planted rows of corn with a watering can until the soil is evenly moist. Keep the soil moist throughout the growing season. Corn requires approximately 1 inch of water per week. Use a watering can to supplement in between rainfalls to keep the corn watered.

Tags: Black Aztec, corn meal, corn that, inches apart

Make Vegan Pudding

That creamy texture and sweet taste can make anyone's mouth water. Well if your a vegan suddenly dreaming of pudding, don't fret. Here is a great recipe for Vegan Pudding.

Instructions

1. Combine cornstarch, soy milk and soy creamer in a saucepan and stir until it dissolves.

2. Place the saucepan over a medium flame and begin to heat. Then stir in the sugar until the sugar dissolves.

3. Whisk the mixture frequently as it cooks until it comes to a boil.

4. Add the egg substitute to a small separate bowl. Then pour in 1/3 cup of the milk. Whisk the egg substitute mixture and the hot milk. Pour contents of the small bowl back into the saucepan

5. Heat contents of saucepan for 4 minutes over a medium-high flame until the mixture becomes thick.

6. Chop your chocolate into fine pieces and place into a medium bowl. Add the hot, thickened milk mixture to the bowl. Stir until the contents are well mixed. Then add the vanilla.

7. Place in the fridge for 4 hours and then serve.

Tags: Vegan Pudding

Cut A Cake Layer In Half

Cake decorating can be a wonderful, stress relieving, rewarding hobby or job. Layering a cake allows the baker to use flavored fillings, enhancing the taste and beauty of the cake. However, all that relaxation and pride can instantly disappear if can't accomplish cutting the cake in half. In this business, perfection is everything. Here's cut a layered cake in half.

Instructions

1. Allow the cake to cool completely before you attempt to cut the cake in half. A hot or warm cake crumbles much more easily, ruining the evenness of the cake layers.

2. Place the cooled cake on a flat, level surface. If the platform you place the cake on is not even, neither will the cut of the cake.

3. Use a ruler to measure an equal height all around the cake. Use a dab of frosting to mark the spot if you don't have any toothpicks available.

4. Insert at least four toothpicks horizontally, evenly spaced, just below the measured, desired height.

5. Cut the cake with a serrated knife just above the toothpicks with slow, even strokes. The fewer strokes used to cut the cake in half, the cleaner the cut and the fewer the crumbs that will fall.

6. Remove the top layer carefully so you don't split the cake in two, and place it on a separate, flat surface until needed.

Tags: cake half

Make Panang Curry

Curry isn't a spice on its own. Like chili powder or poultry seasoning, it instead refers to a combination of spices that often comes premixed to make preparation easier. The easiest way to make a panang curry dish is, of course, to buy panang curry paste. If you can't find it, you can make your own from scratch.

Instructions

Make Panang Curry Paste

1. Peel and roughly chop the garlic, shallots and galangal.

2. Rinse, dry and chop the cilantro. Include the stems.

3. Rinse and roughly chop the lemongrass.

4. Cut the dried chilies in half.

5. Combine the garlic, shallots, galangal, cilantro, lemongrass, chilies, lemon peel, shrimp paste, salt and pepper in a food processor or mortar.

6. Process or grind with the pestle until the mixture becomes a uniformly chunky paste.

Make the Panang Curry Dish

7. Slice the meat of your choice into strips or cubes.

8. Cook the meat in the vegetable oil until well browned and nearly cooked through.

9. Remove the meat from the pan.

10. Put 1/4 cup of coconut milk in the pan and bring it to a boil.

11. Add the 2 tbsp. of panang curry paste (store-bought or homemade) to the milk.

12. Return the meat to the pan and let it finish cooking.

13. Add another cup of coconut milk to the pan and stir.

14. Stir in the fish sauce and sugar.

15. Add the rest of the coconut milk. Let the sauce cook until it starts to thicken.

16. Add the lime leaves and basil.

17.Taste and adjust the seasoning to your liking. This may involve increasing the amount of fish sauce or sugar, adding salt and pepper or mixing in more curry paste.

18. Serve with white rice.

Tags: coconut milk, curry paste, Make Panang Curry, Panang Curry, fish sauce, fish sauce sugar, garlic shallots

Sharpen A Chef'S Knife

A Chef's Knife is a special knife with a blade that ranges from 8 to 12 inches long, and it's a few inches in width. Chefs use it for many uses such as chopping, cutting and slicing. In a chef's hand, this knife can be more powerful than a machine.

Instructions

1. Hold the sharpening steel in your left hand (or less dominant hand, right for lefties). You want to get a sturdy grip on it, and hold it away from you.

2. Grab the knife in your right or dominant hand. You should hold it with the blade facing towards the sharpening steel. Tighten your grips on both.

3. Push the knife beneath the handle of the sharpener so that they touch handles. Make sure that the knife is on the bottom and that the two intersect one another--the "blades" of each should be going in the opposite direction.

4. Run the blade of the knife down the steel. This should be done slowly, deliberately and carefully. You want to observe and be in control of the steel's effect upon the knife. The knife and steel sharpener should form a cross in the middle of each sharpening procedure. That's check that they are properly positioned.

5. Repeat. Keep running the blade of the knife down the steel for several instances. You want to make sure that the edges are fully sharpened. As long as you do a thorough job of it, you will not need to repeat the sharpening procedure often.

Tags: blade knife, blade knife down, Chef Knife, dominant hand, down steel, knife down, knife down steel

Make Nigerian Style Jeloff Rice

Jeloff rice, or Joloff rice, is a traditional West African spicy chicken and rice dish. If you are looking to begin cooking dishes from regional cuisines, this dish is simple to make and is sure to please even the pickiest palates.

Instructions

1. Mix garlic and thyme together, rub the mixture on the chicken and set the chicken aside.

2. Combine tomatoes, tomato puree and onions together in an oiled, heated saucepan and cook for 15 minutes over medium heat. Stir the mixture while cooking, but increase the frequency as the tomatoes start to thicken.

3. Turn the heat down to low and stir in the chicken pieces, making sure all the chicken gets completely coated by the sauce. Stir the mixture, frequently, for approximately 10 minutes.

4. Add chicken stock, dried shrimp and sliced chili peppers to your chicken and sauce mixture. Mix all the ingredients together until it begins to boil. Reduce the heat and simmer for about 5 minutes.

5. Combine long grain rice, water and some sauce in a separate pan over low heat. Cover the pan and cook the rice for 20 minutes until the rice absorbs all the liquid.

6. Remove the chicken from the mixture and place on a plate. Continue to cook the sauce, over low heat, until the sauce is reduced by half.

7. Serve your Nigerian Jeloff Rice by pouring the sauce over the chicken and rice.

Tags: chicken rice, Jeloff Rice, over heat, sauce over, Stir mixture

Prepare Pudina Chutney

Pudina chutney, or mint chutney, is a common condiment for Indian dishes. Chutneys are made of strongly flavored fresh ingredients and are served alongside Indian meals. They are used in small portions to provide a bite of flavor to the curried and creamed dishes that make up Indian cuisine. Pudina chutney has a vibrant, pungent flavor and a smooth consistency with a fresh green hue. In your own kitchen, use pudina chutney with lamb or chicken dishes or as a flavorful sandwich spread.

Instructions

Make the Chutney

1. Wash the mint, cilantro and chilies thoroughly. Pat them completely dry with a paper towel.

2. Place a handful of the mint leaves in the food processor and puree.

3. Add the remaining ingredients slowly to the food processor. Add a small amount at a time, then puree them together. Repeat this until all the ingredients are incorporated.

4. Add 2 to 3 tbsp. of water if needed, until the mixture is uniformly creamy and bright green.

5. Store for up to two weeks in the refrigerator.

Tags: food processor

Peanut Brittle Techniques

You can make brittle using other nuts besides peanuts.

Peanut brittle is one of those old-fashioned treats you enjoyed as child that is still popular today. This candied peanut snack must be prepared in a very specific manner. The corn syrup, combined with sugar, water and peanuts must be brought to a very high boil at a specific temperature before it is combined with butter and baking soda, and spread onto a cookie sheet to cool. Preparing it can be tricky, so follow a few basic techniques to get your peanut brittle just right.

Humidity

Avoid making peanut brittle on high humidity days if possible, as the humidity makes the peanut brittle sticky and prevents it from setting properly. The humidity should be at least less than 35 percent for the best peanut brittle-making conditions. If you live in an area with high humidity, make sure the kitchen is well air-conditioned or use a dehumidifier when you are ready to make the peanut brittle. When boiling the syrup for the peanut brittle, cook it to two degrees higher than what the recipe calls for, which makes it even harder to make up for the added moisture.

The Peanuts

Raw, blanched peanuts give the peanut brittle a nuttier flavor than roasted nuts. You can also use raw Spanish nuts --- the kind with red, papery skins. If you only have roasted peanuts on hand, add them close to the end of the cooking time on the stove so that they don't end up burning. You also should warm roasted nuts in the oven at about 250 degrees Fahrenheit until heated through before adding them to the brittle candy mixture.

Candy Thermometer

A candy thermometer is a must to accurately measure the syrup mixture, which needs to be between 265 and 300 degrees Fahrenheit, depending on the recipe you use, before adding in the rest of the ingredients. However, if you do not have a candy thermometer, you can use the ice water technique to know when the syrup is hot enough. Place a bowl of ice water near the stove. When the syrup starts to boil and turn golden brown, take 1/2 tsp. of it and drop into the ice water. If the syrup hardens into a stringy ball, it's ready and you should remove the pot from the stove immediately and add the rest of the ingredients.

Stretching the Brittle

After pouring the brittle onto a greased baking sheet, it needs to be stretched thin so that it will be very crunchy and easy to eat. To avoid burning your fingers, let the mixture cool for one minute and put on rubber gloves. Dip your hands with the gloves on in melted butter for easier stretching. Lift the edges and pull all around the peanut brittle. Stretch from the middle as well so that all of the peanut brittle is stretched to an even thickness.

Tags: peanut brittle, before adding, candy thermometer, combined with, degrees Fahrenheit

Thicken White Chili

White chili gets its name from the white beans used.

White chili, made with cannellini beans and chicken, is a delicious alternative to beefy chilies, and is a hearty winter meal. Cooking the beans and chicken alone, however, can result in a thin, watery chili. There are three main ways to thicken the chili, depending on how much time and effort you want to spend. You can thicken it through simmering, thicken it through adding masa or cornmeal, or thicken it by pureeing some of the beans.

Instructions

Simmering

1. Add the beans to the chili.

2. Raise the heat to bring the chili to a simmer.

3. Allow the chili to simmer until the beans break down and thicken it.

Adding Cornmeal or Masa

4. When the chili is cooked, stir 2 tbsp. of masa -- or corn flour -- or cornmeal into a cup of whole milk.

5. Add the milk/masa mixture to the chili.

6. Simmer the chili over medium heat until it thickens.

Pureeing the Beans

7. Before adding canned beans to the chili, puree half of the canned beans with 1 cup of chicken broth in a food processor or blender.

8. Add the pureed beans and remaining whole beans to the chili.

9. Simmer the chili until it thickens.

Tags: beans chili, beans chicken, canned beans, chili Simmer chili, Simmer chili, thicken through, until thickens

Identify Spicy Aromas In Wines

This article will help you identity and understand the spicy aromas in your wine.

Instructions

1. Why do some wines smell "spicy?" Wines, in general, taste the way they do for a number of reasons. Soil plays a huge role, as does the weather of a certain region. When it comes to wines that are spicy, both in aroma and on the palate, however, most of the characteristics are derived from the grapes themselves. There are some things that can be done during the wine making process that can enhance the spiciness of a wine; but in the arena of spice, it is mostly the grape that determines how spicy a wine will smell and taste. We will explore 3 different wines from around the world that show spiciness in 3 different ways.

2. Gewurztraminer. The Gewurztraminer grape is grown for wine production all over the world now, but is best known in the Alsace area of France and just over the border in Germany. It is a grape that grows well in cooler climates; but unlike most grapes grown in these climates, it is not lean or acidic. On the contrary, the Gewurztraminer grape produces a full bodied white wine that is full of exotic flavors and spice. It isn't just in Germany and Alsace that this grape produces these robust flavors, either. Gewurztraminers from around the world display the same aroma and flavor profile, but the classic example of this grape is the German version. Right out of the bottle, the Gewurztraminer will smell of lychee fruit, nutmeg and white pepper.

3. Chateauneuf du Pape. This red wine is actually named for a sub-region of the southern Rhone Valley of France. The wine itself is a blend of up to 16 grapes, but the major players are Syrah, Mourvedre, and Grenache. Because Chateauneuf du Pape is made from a blend of (predominantly) 3 grapes that are all somewhat spicy to begin with, the wine that we end up with is a power house of spice on the nose. Chateauneuf du Papes can be anywhere from medium to full-bodied, but the one constant is always the aroma. A glass of this wine will almost always have aroma notes of licorice and black pepper, along with dark fruit flavors like plum and black cherry.

4. Tawny Port. In Portugal, port is made in as many styles as there are people who enjoy it, but no style of port is more indicative of the spiciness of this fortified wine than the Tawny style of port. The grapes used to make port are indigenous Portuguese grapes that are all spicy, sometimes bitterly so, on their own. Touriga Nacional, Tinta Barroca and, arguably the most important, Tinta Roriz (known in Spain as Tempranillo), are all blended with others to make this delicious digestif. Most ports are spicy enough, but Tawny Port is an example of when wine making techniques can aid in the enhancement of certain flavors and aromas in a profile. Tawny style port is aged for an extended period of time in oak casks, which adds a touch of wood and smoke to the flavor and aroma. These smells come through in the Tawny Port as notes of clove, cinnamon and other dark baking spices.

5. Spicy wines are great by themselves, or with food! Try each of these wines by themselves, and you will find that they stand alone without a problem. Matched with the right food, however, they can become divine. The lush aromas of the Gewurztraminer match beautifully with the equally exotic aromas of Thai food. Chateauneuf du Pape's spicy black pepper and anise aromas match seamlessly with the peppery Steak Au Poivre. A Tawny Port stand can stand nose to nose with a spicy slice of sweet potato pie.

Tags: Tawny Port, Chateauneuf Pape, style port, around world, black pepper

Make Turkish Soap

Olive oil is a main ingredient of Turkish soap.

Soaps have been made in Turkey since the 1500s, and each region has its special variety. Turkish soap is a natural product, made with a simple olive oil base and often palm and coconut oils, too, which help create thick lather. Modern tools have made soap making much less labor-intensive than it originally was; hand-held immersion blenders specifically have greatly decreased the necessary stirring time previously involved in soap making.

Instructions

1. Pour 5 cups of distilled water into a large stainless steel bowl.

2. Add an 18-ounce can of lye; mix and dissolve with a spatula until the water appears clear. This mixture will give off fumes and get hot, so keep some distance from the bowl after mixing and wait for the fumes to disperse. Wearing safety goggles is recommended. Set the bowl aside and allow the mixture to sit until the container feels just barely warm to the touch.

3. Pour 16 cups of olive oil, 2 cups of coconut oil, and 1 cup each of palm and canola oils into a stainless steel pot fitted with a candy thermometer. Heat to 100 degrees.

4. Pour the lye solution slowly into the oil mixture. Be very careful not to splash or spill the lye; stir continuously and carefully with the spatula.

5. Use a stainless steel immersion blender to blend; stir with this tool for a few minutes, then alternate mixing by hand with the spatula. Stir until the mix becomes opaque and thick, like pudding.

6. Continue mixing until you reach "trace." This is a soap-making term meaning that the oil is completely incorporated and will no longer separate from the mixture; you can test for trace by dipping the spatula into the solution and dribbling some on its surface. If it leaves a small raised line across the surface, or the trace, it is ready. This will take 10 minutes or so of mixing.

7. Add 2 ounces of laurel oil to the mixture for scent once it has reached the trace stage; stir until incorporated.

8. Pour the mixture into a 13" x 9" x 6" plastic container and cover with a lid.

9. Cover the container with blankets. A process called "saponification" will take place in the container. The soap will heat up again in this state, then liquefy, cool off slowly and harden. Keep the container wrapped in blankets for 12 hours. It should feel cool to the touch after that time.

10. If there is water on top of the mold, leave it to be reabsorbed; this is condensation from saponification. Remove the soap from the plastic container and cut it into bars. Olive oil soaps should be cut into bars as soon after saponification is complete as possible.

11. Age for 4 weeks on shelving lined with brown paper, in a place with good ventilation. This recipe makes 10 pounds of soap.

Tags: stainless steel, with spatula, into bars, plastic container, Pour cups, soap making

Make Turkish Pide Bread

It seems like no matter where you go, you will find some form of flat bread. There are pancakes in the United States, tortillas in Mexico, crepes in France and pita bread in the Middle East. In Turkey it is called pide, but in other Middle Eastern nations, it is known as pita. No matter what you call it, pide bread can serve as a side to any dish. Serve this to accompany your next Middle Eastern meal for a real Turkish delight. When you are making this bread, avoid the urge to use a rolling pin. Instead, flatten the bread with your fingers for light and fluffy loaves. This will make four large loaves, but you can easily double the amounts for a larger yield.

Instructions

1. In a small bowl, mix the yeast, sugar and ½ cup warm water. Let this mixture sit for 10 minutes. It should begin to bubble and foam. This means that your yeast is alive. As it eats the sugar, it releases carbon dioxide, which will help your bread to rise.

2. Add to this yeast mixture ¼ cup all purpose flour. Cover the bowl with plastic wrap. Leave this in the refrigerator overnight. This will be your starter. If you do not have time to leave this to develop flavor overnight, you can use it after it has been at room temperature for 30 to 45 minutes.

3. Using a clean, large mixing bowl, add the 1 3/4 cups of bread flour to the bottom. Using the back of a spoon, make a small hollow in the center of the mound of bread.

4. Into this hollow, add the salt, olive oil, remaining ½ cup warm water and yeast starter.

5. Slowly stir the wet ingredients in the hollow into the bread flour by incorporating the sides of the hollow into the wet ingredients until all of the flour is mixed in and a soft dough ball forms.

6. Place the dough ball onto a floured surface.

7. Wash and dry your hands thoroughly and dust them with flour.

8. Use your floured hands to knead the dough ball for about 10 minutes. It will be very sticky initially, but as flour from your hands and the work surface is incorporated into the ball and the water inside the dough absorbs the flour, it will get less sticky.

9. Spread olive oil on the inside of a clean mixing bowl, and put the kneaded dough ball into this bowl. Cover with a damp towel or plastic wrap and leave in a warm spot to rise for 90 minutes. See "Tips," below, for further advice. You can also refrigerate the dough overnight, and it will have risen by the morning.

10. On top of a floured surface, form the dough ball into a log and divide it into four equal pieces. Cover with a damp towel and let these rest and rise for 30 to 45 minutes.

11. Preheat the oven to 450 degrees Fahrenheit.

12. Press each piece of dough into a circle about ¼ inch to 1/8 inch in thickness and about 8 inches across.

13. Place a single piece onto a pizza pan or baking sheet. Cover the top with a light coating of olive oil and place into the oven.

14. Bake the bread for six minutes or until golden brown on the outside.

15. Remove from the oven and cover until ready to serve. Repeat steps 13 and 14 with the remaining unbaked bread dough.

Tags: dough ball, Cover with, ball into, bread flour, Cover with damp