Bow Tie Pasta Salads

Bow tie pasta is as visually appealing as it is delicious.

Bow tie pasta salads make tasty additions to any dinner, or they can be served as meals themselves. Serve hearty and warm pasta salads during winter months and refreshing chilled salads on hot summer days. Bow tie pasta's whimsical shape makes it a hit with children and an ideal food item to serve at kids' birthday parties.

Lemon Pasta Salad

Chilled lemon pasta salad makes an ideal dinner or side dish on warm days. Boil bow tie pasta and rinse it with cold water to chill. Whisk together grated lemon peel, lemon juice, capers, mayonnaise, milk, fresh basil, ground black pepper and salt to taste in a large bowl. Add the bow tie pasta to the dressing mixture and gently stir to coat. Store the pasta salad in a refrigerator until it is ready to serve.

Italian Pasta Salad

Serve tangy Italian pasta salad as an accompaniment to any type of meat or fish main course. Place cooked and chilled bow tie pasta in a large bowl and mix in chopped red and green bell peppers and onions, fresh basil, oregano and parsley, marinated artichoke hearts and an oil-and-vinegar-based Italian salad dressing. You can add cubes of salami if you want to elevate the pasta salad from side dish status.

Chicken Pasta Salad

If you're tired of eating baked or fried chicken, try serving the meat in a filling pasta salad. In a large bowl, toss warm bow tie pasta with cooked broccoli florets, sliced black olives, halved grape tomatoes, sauteed and chopped yellow and red peppers, and shredded cheddar cheese. Strips of warm grilled chicken and a spicy Italian vinaigrette completes the hearty salad.

Tuna Pasta Salad

Serve tuna pasta salad as an easy and filling lunch. Place chilled bow tie pasta into a large bowl, along with drained canned tuna, thawed frozen peas, chopped red onion and halved cherry tomatoes. In a smaller bowl, combine mayonnaise, red wine vinegar, fresh chopped parsley and salt and pepper to taste. Pour the mayonnaise and vinegar mixture into the bowl of pasta and mix well.

Tags: large bowl, pasta salad, Pasta Salad, bowl pasta, chilled pasta, fresh basil

Cook With Valdeon Cheese

Valdeon Cheese

Valdeon is a Spanish blue cheese that is made from a mixture of cow, goat and sheep milk. The slightly salty, creamy cheese is excellent paired with red wine or sherry, sliced on a fruit plate or served with crackers. But that's not all—you can add special flavor to side dishes, eggs and even mashed potatoes with this gourmet cheese.The cheese is sold in wheels that are wrapped in leaves, which keeps the product flavorful and adds to the rustic appearance.Valdeon cheese is available at upscale grocers and in some delis. At about $16 a pound, it’s a splurge, but a little of the potent cheese goes a long way. Here are some suggestions for cooking with this zesty Spanish cheese.

Instructions

1. For an appetizer:Serve it with sliced salami, grapes and wheat crackers.In the bread basket:Accompany crusty French bread or rolls with crumbled Valdeon instead of butter.

2. As a main dish:Add 1/4 cup of crumbled cheese to beef tenderloin or sirloin filets in the last few minutes of grilling, just long enough to melt.Enhance the flavor of a quesadilla (cheese crisp) by mixing a few crumbles of Valdeon with cheddar cheese before popping it under the broiler.

3. As a side dish using potatoes:Mix ½ cup of crumbled Valdeon cheese into boiled potatoes before mashing.Serve ramekins of butter, chives and Valdeon cheese along with baked potatoes

4. For flavorful scalloped potatoes:Slice raw potatoes (scrub and leave peel on, if desired) and arrange in buttered baking dish. Top with enough milk just to cover and add ½ stick butter, ½ cup cheddar or swiss cheese, shredded, along with salt and pepper. Bake it at 350 degrees for 40 minutes or until bubbly. Remove from the oven, sprinkle 1/4 cup of Valdeon crumbles atop and serve.

5. Make a great salad:Toss 1/4 cup Valdeon cheese into a salad of butter lettuce and spinach. Add 1/2 cup sugared walnuts and a chopped pear. Toss with vinaigrette dressing.

Tags: along with, cheese into, crumbled Valdeon, Valdeon cheese, Valdeon cheese

Online Sommelier Certification

Learn about different wine grape types in an online sommelier certification course.

Stuffy sommeliers are something of the past. In this new age of the Internet, it is possible to become a sommelier online. Online courses can help anyone interested in becoming a sommelier learn the intensive instruction required to become a master of wine in a timely manner.

Types of Online Programs

Online Sommelier programs offer a variety of courses and styles to suit the professional or wine lover. The United States Sommelier Association, Wine Spectator and Wine Campus offer online courses from introductory to continuing education levels. The class teaching style can range from group tutorials held in Napa Valley, California to one on one with Master Sommeliers, and are often self-paced. Some schools even offer free trial courses, and bursaries for people in need of financial assistance.

Online Education

Students should expect to learn wine sensory evaluation of sight, smell and taste; viticulture-soil, climate and grape varieties, vine training and farming practices; vinification, meaning the actual process in making of old world, traditional and modern wines including white, red and sparkling wines; wine laws and growing regions of different countries. Once certified, this education can be used to spark up interesting conversations at dinner parties, or even enhance your resume or curriculum vitae to impress an employer in the hospitality industry.

Online Certification

Introductory sommelier exams may consist of 70 to 100 multiple choice questions resulting in a certification. An increased merit exam can be taken over the course of a few days and include blind tastings, a written theory exam and a practical service exam. Written exams are often timed, and require a minimum score of 60 percent in all three sections to pass the examination. Certification courses often vary in length.

Tags: Online Sommelier

Use Whipping Cream For Omelets

Whipping cream adds both taste and fluffiness in texture to homemade omelets.

Adding cream or milk to an omelet results in a creamier and fluffier omelet than simply eggs alone. The secret to a fluffy omelet is the added air whipped in that the whipping cream helps to trap. Whipping cream can be added to any kind of omelet with any variety of added meats, vegetables, cheeses and spices. Omelets should only be cooked for a total of about two minutes in order to keep their light texture and flavor.

Instructions

1. Crack eggs into a bowl. Beat for a few seconds with a fork or hand whisk until smooth.

2. Measure 1 tbsp. of heavy whipping cream for every two eggs scrambled. If you crack open six eggs, add 3 tbsp. whipping cream to the bowl.

3. Whip the egg and cream mixture by hand for two to three minutes or with an electric egg beater or stand mixer for about one minute.

4. Add salt, pepper or any other powdered or spice seasoning to the mixture and pour into a hot pan coated with butter, oil or bacon fat. Sprinkle your selected meats, vegetables and cheese and cook for one to two minutes while pushing the cooked eggs toward the middle to allow the raw eggs to fill the edge. Fold in half and transfer to a plate. Do not overcook or the fluffiness created by the whipping cream will be lost.

Tags: whipping cream, meats vegetables

Recipes

Recipe to make sweet potatoes. This is an easy recipe to cook sweet potatoes. Prepare and serve sweet potatoes for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in making your Sweet Potatoes with this recipe is to put sweet potatoes (unpeeled) in a large pan, almost but not quite, covered with water.

2. Step two in cooking your Sweet Potatoes with easy recipes like this one, is to bring to a boil and cook until potatoes are fork tender. When done, remove from water to a cutting board and peel. The peeling will just pull off easily.

3. Put in a bowl and beat with a mixer or a fork until smooth. Add the o j concentrate, the Cointreau or Triple Sec, the vanilla, the salt, and the eggs.

4. Spray Pam in a casserole dish and put the mixture in the prepared dish. Mix the topping ingredients together and sprinkle on top of the sweet potatoes.

5. The final step to make Sweet Potatoes with this recipe is to bake @ 350* for 35 - 40 minutes. If made ahead and refrigerated, bake for 45-50 minutes.

Tags: easy recipes, Potatoes with, Sweet Potatoes with, your Sweet Potatoes, Potatoes with this, sweet potatoes

Make Drycured Italian Sausage

Make Dry-cured Italian Sausage

Making your own Italian dry-cured sausage is an incrediblly rewarding experience, because you are in control. It may seem daunting, but with practice it can be done at home. Italian dry-cured sausage is not cooked. You control how much fat goes into your sausage, which makes homemade sausage by far healthier. Plus, you can experiment with the spices and make sausage better than anything you could buy. Italian dry-cured sausage is a favorite as an appetizer with wine, bread, and cheese for holiday parties or anytime.

Instructions

1. Choose a dry-cured Italian sausage recipe, such as hot salami, coppa, finocchiona, soppresata or genoa salami, from the Resources below. Use garlic, wine, spices and hot chili peppers to make an Italian sausage. For a stronger Italian flavor in the sausage, use dried herbs.

2. Have all of your spices, cure, garlic, starter culture and herbs ready before grinding the meat. Grind all of your seasonings, except the salt and starter culture, in a coffee grinder.

3. Mix the fat in a cold metal bowl, using a meat grinder, and put it in the refrigerator. Grind the cold meat in a cold metal bowl.

4. Mix the fat, meat and other ingredients together in a cold metal bowl, using an electric hand mixer. Dissolve the starter culture with water and then mix it in with the meat to cure the sausage. Mix just until everything is blended together; do not mix the fat and meat too long. Put the meat back in the refrigerator.

5. Prepare the casing, depending on the casing and dry-cured Italian sausage recipe. Man-made casings often do not need any preparation. Natural casings need separation and to be soaked in water.

6. Stuff the meat into the casing. Put the end of the casing over the stuffing horn toward the sausage stuffer. Leave some of the casing hanging over the end of the horn and keep the casing wet throughout the process. Stuff the casing completely, but do not over-stuff it, or the casing will burst. To avoid getting air bubbles, pop air pockets with the tip of a knife so you won't get grease buildup.

7. Incubate or hang the sausage to dry it out. Allow the air and wild yeast and cultures to start the drying fermentation process at around 32 degrees C. Hold the sausage in the air for up to or longer than 35 days before eating. Make sure that white mold grows on the outside and that the water drips out of the sausage to avoid food poisoning. Keep the sausage cool, but it does not need refrigeration.

Tags: cold metal, cold metal bowl, dry-cured sausage, Italian dry-cured, Italian dry-cured sausage

Season With Turmeric

Turmeric's bright yellow color and mild, slightly earthy taste add one of the several notes that make curry powder a symphony of flavor. The eye-catching spice plays a major role in cuisines from Morocco to Indonesia. India produces 80 percent of the world's turmeric, derived from a rhizome similar to ginger root. The active ingredient in turmeric, curcumin, is a potent antioxidant and the subject of clinical trials for its potential health benefits. Start by adding a pinch of this powder to everyday meals. Over time, you can explore international dishes that use a tablespoon or more of turmeric as a main seasoning.

Instructions

1. Add small amounts of turmeric, starting with 1/2 tsp., to omelets, home fries, chicken and butternut squash soups, chili and roasted vegetables such as cauliflower. Increase to 1 tsp. if you like the flavor and color.

2. Include turmeric in dry rubs for meats along with cumin and paprika.

3. Add 1 tsp. of turmeric, along with an equal amount of ground coriander and ground cumin, to frying onions, garlic and ginger as you create a base for Indian recipes such as curry chicken or fish fillets. Add with salt to onions and garlic to create a base for Persian khoreshes, or stews, prior to adding main ingredients such as pomegranate, lamb, beans or chickpeas.

4. Add 1/2 to 1 tsp. of turmeric to directly to bubbling stock bases for Persian and Middle Eastern soups.

5. Dust turmeric on eggplant slices, okra, leg of lamb and meatballs prior to frying or roasting.

6. Mix 1 tsp. of turmeric with a marinade of yogurt, lemon juice, onion, garlic, ginger, paprika, cumin, coriander, garam masala and cayenne to season tandoori chicken.

7. Add 3/4 tsp. of turmeric to 15 oz. of basmati rice, along with three cloves, a 1-inch stick of cinnamon and three bay leaves to create aromatic yellow rice, a recipe found in the international cookbook classic, "Madhur Jaffrey's Indian Cookery." Nasi kuning, an Indonesian yellow rice, follows similar lines but also adds coconut milk, tomatoes and lemongrass.

8. Use 1/4 to 1 tsp. of turmeric in classic international recipes for which it is famous, including Moroccan chicken, Moroccan couscous, Indonesian chicken and lemongrass soup (soto ayam) and Burmese pork. See Tips section for cookbooks that will help you explore ways to use this intriguing seasoning.

Tags: along with, create base, garlic ginger, onions garlic, yellow rice

Season Stoneware

Seasoning your stoneware to perfection is a tedious process, but is well worth it in the long run to do it right. Follow these simple instructions and you will achieve a beautifully seasoned, non-stick piece of stoneware that will last a lifetime.

Instructions

1. When you remove your piece of stoneware from its packaging, you will be tempted to wash it and use it. Stop right there! First drizzle a little vegetable oil or spread vegetable shortening on to the cooking surface of the stoneware. Remember that seasoning is a time-consuming process.

2. The best and quickest way to get stoneware seasoned to perfection is to just keep it in your oven while you bake things on a regular basis. After each session of baking, spread another layer of oil or shortening and return to the oven for safe keeping.

3. After approximately 5 baking sessions at an average of 350 degrees, you should notice a definite darkening of the stoneware.

4. When the piece of stoneware has darkened at least 3 times its original shade, it should be seasoned enough to use without baked goods sticking.

5. To wash, just rinse with a soapy washcloth. Directions tell you never to wash with soap and water. However, a soapy washcloth is not soap and water. Never submerse the stoneware in a sink full of water. Occasionally, season your stoneware again by drizzling oil or spreading shortening and baking it in a low-temp oven (300 degrees) for a few hours.

Tags: piece stoneware, soap water, soapy washcloth, your stoneware

Season Popcorn For The Microwave

Pop your own seasoned popcorn in the microwave.

Microwave popcorn is easy to make, but it comes with a host of chemicals, including perfluorooctanoic--which the Environmental Protection Agency has declared a likely carcinogen--and diacetyl--which causes respiratory illness in microwave popcorn factory workers. Naturally, it's better to pop your own, but using the stove can be such a mess. Instead, you can season your own popcorn and pop it right in your microwave.

Instructions

1. Mix the popcorn, oil and seasonings in a medium sized bowl. You can buy pre-made popcorn seasonings in your grocery store, or you can simply use flavors around your home, such as basil or parmesan cheese. Toss so that all of the kernels are coated with the oil and seasonings.

2. Put the popcorn in the paper bag. The bag should be the small size, typically used for bag lunches.

3. Fold the top of the popcorn bag over twice. This will ensure that it stays closed while popping.

4. Place the popcorn in the microwave for two minutes at a high setting. Stay nearby and listen for the popping of the kernels. If popping stops before the two minutes are up, stop the microwave and take it out.

5. Pour the popped popcorn into a medium sized bowl. Enjoy your treat.

Tags: medium sized, medium sized bowl, popcorn microwave, popcorn seasonings, sized bowl

Make Turkey Jerky

Make Turkey Jerky

Jerky has long been a favorite snack of those who love savory munchies. Though jerky is traditionally made using beef, turkey jerky is gaining in popularity. Here is a quick and easy recipe to make your own turkey jerky at home.

Instructions

1. Mix all ingredients together. In your marinade dish mix all your ingredients together except the turkey slices. Stir well.

2. Lay strips of turkey in the marinade dish. Place strips of turkey in the marinade dish, making sure all the pieces of turkey are covered by the marinade.

3. Marinade the turkey. Place the marinade dish in the refrigerator for eight to twenty-four hours.

4. Remove the turkey slices from the marinade and blot with a paper towel to remove excess moisture.

5. Dehydrate your turkey slices. If you are using a food dehydrator place the strips of turkey in a single layer in the food dehydrator. Turn the dehydrator on and allow the turkey jerky to dehydrate until the turkey jerky is crisp.

Making Turkey Jerky In Your Oven

6. Pre-heat the oven. If you are using the oven method to make turkey jerky pre-heat your oven to 140 degrees Fahrenheit. Place strips of turkey on a metal rack and place in the oven when the oven reaches temperature.

7. Dehydrate your turkey in the oven for six to eight hours.

Tags: marinade dish, strips turkey, turkey slices, your turkey, Dehydrate your, Dehydrate your turkey, food dehydrator

Rewarm Pasta In Sauce

Reheated pasta and sauce tastes better than fresh because the pasta absorbs some sauce.

Reheating a pasta dish too quickly allows moisture to escape, pasta to dry out and cream sauces to separate. Opt for a slow, even rewarming method in the oven. Though time-consuming compared to a microwave, the results are much more palatable. Using a food thermometer to ensure the pasta and sauce have cooked is critical to keeping the pasta dish safe from food-borne illness. Even if the pasta and sauce was at room temperature and only needed to be rewarmed, it must be heated to at least 165 F for safety.

Instructions

1. Preheat the oven to 350 F. Spray the inside of the baking dish with cooking spray.

2. Transfer the pasta and sauce to the baking dish.

3. Stir the pasta and sauce together so the pasta is evenly coated with the sauce. Skip this step for layered pasta dishes such as lasagna.

4. Cover the dish with aluminum foil and bake for 20 minutes.

5. Lift the foil, and insert a food thermometer into the center of the pasta dish.

6. Remove the pasta from the oven only if the internal temperature is at least 165 F. Return the dish to the oven for another 10 minutes if it has not reached the correct temperature. You may also remove the foil from the pasta during the final five minutes of baking to brown the top of the dish.

Tags: pasta sauce, pasta dish, baking dish, dish with, food thermometer

Season A Turkey

Seasoning your turkey gives it that special, unforgettable taste.

Turkey is both healthy and delicious. In fact, it's so healthy that many people are choosing to prepare turkey all year long. Whether you make a full dinner or just sandwiches, seasoning is very important. Unfortunately, many people have no idea properly season this tasty bird. Thankfully, the steps are incredibly easy.

Instructions

1. Place herbs under the skin. Many people make the mistake of only seasoning the skin. Unfortunately, this doesn't add any flavor to the meat. Instead, insert your fingers under the skin to create pockets. Inside these pockets, place your favorite herbs.

2. Brush the skin with melted butter. Melted butter both browns the skin and adds great flavor.

3. Season the skin. Fresh cracked black pepper and kosher salt is the perfect choice for the outside of the turkey. These flavors work best with the flavor of the herb infused meat.

4. Place herbs inside the cavity. A turkey can be rather large and the herbs under the skin aren't enough to flavor the entire bird. That's why you need to also place herbs inside the cavity as well.

Tags: under skin, herbs inside, herbs inside cavity, herbs under, herbs under skin

Make Pineapple Frosting

Pineapple frosting offers a change of pace from the usual vanilla and chocolate frosting. Fresh and fruity, it goes well atop a Mandarin Orange Cake,a simple white cake, a pound cake or a carrot cake that already has a touch of crushed pineapple in it. This is a near-instant frosting that does not require beating a pound of powdered sugar into it. It's a light frosting that will spread very easily, and is simple to make.

Instructions

1. Place the softened cream cheese in one of the medium-sized bowls. Beat with the hand mixer until smooth.

2. Pour the milk and instant pudding into the second medium-sized bowl and mix them together with the hand mixer. Incorporate this pudding mixture into the bowl with the cream cheese, a little at a time until all the ingredients are well blended.

3. Fold in the non-dairy whipped topping with the spatula.

4. Empty the can of pineapple into the mixture, including the juice and fold it in with the spatula. The frosting is now ready to be spread on the cake.

Tags: cream cheese, frosting that, hand mixer, with hand, with hand mixer

Buy An Ice Crusher

An ice crusher can help create authentic bar drinks by chopping the ice to the perfect size. These contraptions can also help make a tasty snow cone. Whatever your purpose, here's buy the right one the first time.

Instructions

1. Decide which type of ice crusher you want. Your options include electric, manual crank or handheld types.

2. Compare the options. Obviously, the electric ones will make your task easier but you will pay a higher price. The manual cranks can often do a great job with little effort. The handheld types are very inexpensive, but you're only able to crack ice in small quantities.

3. Choose a style as if it were a piece of furniture. Retro style ones from the 1950s may offer the interesting look you're going for. More sophisticated or commercial grade types may have your friends wondering where they can buy one just like yours.

4. Check out other items that may come with the ice crusher. A shaker may be a part of the package so you can easily make bar drinks without having to transfer the ice.

5. Determine where you display or store your ice crusher. Various sizes are available from small tabletop to huge commercial sizes. If you'll use it for a party, then a small portable one that can be stored in a cabinet will suffice.

6. Buy an antique. A 50-year-old ice crusher can still be in great shape since the majority of the materials used are metal. Choosing an antique ice crusher can provide you with an interesting conversation piece.

Tags: handheld types

Remove Wax From Brass Candlesticks

Remove candle wax from brass with care.

Less expensive than silver or gold, brass still has a luster that can beautifully reflect the glow of a candle. Because they are slow to tarnish, brass candle holders have been a favorite of households for centuries. But no matter how carefully you watch them, candle wax may drip down onto the holder. Whether your brass candlesticks are a treasured antique or a more recent acquisition, you can remove the wax without harming them.

Instructions

1. Test to see whether your candlestick is solid brass. Put a small magnet on your candlestick. If it falls off, your piece is solid brass. If it sticks, the candlestick is actually steel with a coating of brass. Be careful not to chip the coating off when trying to remove the wax.

2. Put your brass candlestick in the fridge for at least an hour. Remove the candlestick and carefully chip away the wax. If time is too short to wait that long, try putting it in the freezer for a couple of minutes.

3. If your brass piece is an elaborate candelabra too large to fit in your fridge, fill a plastic trash bag with ice cubes, and pop the piece into the bag. Leave it there for a couple of minutes, then pull it out. Chip off the hardened wax with your fingernail.

4. Dip the candlestick in hot water for a couple of minutes if freezing the wax doesn't work. Remove the brass candlestick and use a paper towel to clean off the melted candle wax.

5. Dry your piece thoroughly after removing the wax. Polish the piece with a small cloth.

Tags: couple minutes, your brass, brass candlestick, solid brass, your candlestick, your piece

Information On Bumble Bee Sardines

Sardines are one the first fish ever to be canned.

Sardines are tiny, oily fish named for the Italian island of Sardinia, where they once swam in abundance. Many people enjoy the taste of fresh sardines, or use the fish to bait a larger prey. Sardines, however, are most commonly found in canned varieties, such as the Bumble Bee brand of canned sardines, ever since Napoleon Bonaparte first initiated the canning of the fish.

The Bumble Bee Company

Bumble Bee Foods, LLC was founded over 100 years ago by a group of Oregon fishermen. It has since grown into one of North America's largest shelf-stable seafood companies. The company's seafood products are marketed not only under the Bumble Bee brand, but also Brunswick, Snow's, Beach Cliff and, in Canada, under Clover Leaf. The company prides itself on promoting healthy living through its Bee Well For Life Program and on its sustainability programs which encourage the preservation of our aquatic resources. Products of the company, including Bumble Bee Sardines, can be found at most local food stores in North America.

Varieties of Bumble Bee Sardines

Bumble Bee Sardines are usually packed three to five per can, but come in more than one variety. The traditional sardine lover will enjoy the simple Bumble Bee Sardines in water. Packed in this way, the fish retain their pure flavor without any additional seasonings. For a rich and subtle flavor, try the Bumble Bee Sardines packed in soya oil. Bumble Bee Sardines in hot sauce contain a spicy jolt. Yet another variety packs the sardines in mustard.

Nutritional Values of Bumble Bee Sardines

While sardines contain nutrients that support a healthy heart and bone structure and are known for many health benefits, it is a good idea to check the nutritional facts on each variety of Bumble Bee Sardines. Bumble Bee Sardines in oil, for example, contain 190 calories, 59 percent of which are calories from fat. The mustard variety is also high in fat. However, almost all varieties of sardines are a rich source in protein, fatty acids and vitamin D.

Ideas for Serving Bumble Bee Sardines

You can eat a Bumble Bee sardine as a savory snack straight from the can, or use the sardines to complement other dishes. Dress a salad, top a pizza or adorn pasta with the fish to add a zesty flavor to your next meal. If throwing a party, Bumble Bee Sardines can also be served as hors d'oeuvres. Top with lemon juice or spices such as basil, oregano or rosemary.

Tags: Bumble Sardines, Bumble Sardines Bumble, Sardines Bumble, Bumble brand, North America

Make Meatloaf With Cheese

Meatloaf is one of the most beloved comfort foods around. It's formed from ground beef, mixed with different ingredients and baked in the form of a loaf. There have been many experiments with meatloaf recipes, such as adding cheese or bacon in order to make it even more delicious. Meatloaf can be eaten as left overs or even as sandwiches the next day---and some say it's better that way. Here's make meatloaf with cheese.

Instructions

1. Preheat the oven to 350 degrees F. Peel the onion and cut it up into small pieces, setting it aside until later.

2. Fry eight slices of bacon in a large skillet until just barely done. Take the bacon out of the skillet, put it on a plate and set it aside until it has cooled. Tear the bacon into small pieces.

3. Crack the egg into a large bowl. Use a fork or a whisk to beat the egg until frothy.

4. Add the ground beef to the large bowl with the egg. Add the cut up onions, the bacon, salt and pepper. Also add steak sauce and mix everything together with your clean hands. Don't overmix the meat mixture or it can become dry while cooking.

5. Form the meat into two lumps. Pat each of the lumps into the shape and size you want them. Take your cheese and cover one of the lumps with it. Set the other lump on top of the cheese covered one. With your hands, pinch the sides and ends together so the cheese will stay locked in. Put the meatloaf into a shallow baking pan.

6. Spread the ketchup over the top of the meatloaf. Loosely cover the meatloaf with a sheet of aluminum foil. Put it in the oven to cook for about 50 minutes or until the juices run clear. You can check this by sticking a fork in the top of the meatloaf. Take out the pan and let the meatloaf sit for five minutes, and then enjoy.

Tags: aside until, ground beef, into small, into small pieces, large bowl

Fill Pot Sticker Wrappers

Pot stickers or dumplings are a favorite for many Asian food enthusiasts. Although pot stickers may appear difficult to make at home, once you've mastered add your favorite filling to the pot sticker wrapper, you'll realize even a child can create these specialties.

Instructions

1. Prepare the pot sticker filling. Typical ingredients include meat, pork or seafood, cabbage or other vegetables and spices, such as ginger and garlic. The Food Network has several recipes from which to choose (see Resources below). Blend the ingredients, other than the meat, in a food processor and cut the meat into small manageable pieces.

2. Use round pot sticker wrappers, although most likely square wonton wrappers are easier to find. The pot sticker wrappers are thicker than wonton wrappers. Both wrappers are available in the refrigerated Asian section of most grocery stores. Also, try Asian food markets.

3. Put a wrapper on a flat lightly floured counter top or chopping block. Start with one wrapper and then set up an assembly line to make multiple pot stickers. Leave unused wrappers in a plastic bag or storage container to keep them moist.

4. Place a small amount of your pot sticker filling in the center of a wrapper using a teaspoon. Don't overfill the teaspoon because you don't want to overstuff the pot sticker; jammed pot stickers will burst open during while frying. Spread out the filling with a spoon, making sure the filling is no bigger than a quarter.

Tags: Asian food, sticker filling, sticker wrappers, wonton wrappers

Remove Hot Sauce Stains

Red peppers give hot sauce its color.

Hot sauce stains are hard to avoid, especially when slathering food with the fiery condiment. Many people mistakenly think that all hot sauces contain tomatoes for their red color. Actually, very few brands of hot sauce contain tomatoes. The red color in hot sauce comes from red peppers, which are what make the sauce spicy. Because peppers are organic, like tomatoes, many of the same methods used to remove ketchup are also used to remove hot sauce.

Instructions

1. Rinse off as much of the hot sauce as possible under warm running water.

2. Apply a small amount of laundry detergent and let sit for 10 minutes.

3. Rinse off the detergent under warm running water.

4. Pour white vinegar onto a clean cloth and blot at the hot sauce stain. Repeat until as much of the stain as possible has been lifted from the garment.

5. Rinse well under warm running water. Inspect the garment for any traces of the stain. If the stain is still visible, repeat steps 2 through 5.

6. Launder as usual. Be sure the stain has been completely removed before placing the garment in the dryer, as heat from the dryer will set the stain permanently.

Tags: running water, under warm, under warm running, warm running, warm running water, color sauce, contain tomatoes

Tips On Roasting Pumpkin Seeds

Pumpkin seeds make a tasty nutritious snack and require only a drizzle of olive oil and a pinch of salt.

Pumpkin seeds are among the tastiest snacks to come out of the Halloween season. When carving your pumpkins, instead of tossing out the seeds along with the pumpkin pulp, throw them into a bowl and set them aside for roasting. Roasted pumpkin seeds can be eaten as a snack, sprinkled on soups or salads, or incorporated into dessert toppings. Roasting pumpkin seeds is simple and helps reduce waste.

Rinsing

After pulling all of the seeds out of the pumpkin, you must wash the seeds thoroughly so that they are free of the slimy pumpkin pulp. Rinsing the seeds in a colander is a great way to clean them without making a mess. Once rinsed, the seeds should be dried on a paper towel or clean dish towel. They must be completely dry or else the oil will not stick to them.

Oils

Olive oil is the most flavorful as well as the healthiest choice for roasting pumpkin seeds; however, you can use any type of vegetable oil. Place the seeds in a large bowl and toss them gently with a little oil until they are evenly coated. Fully coating the seeds in oil ensures that the seasoning will stick evenly to every seed.

Salt and Seasonings

Pumpkin seeds have a flavor of their own, and are usually seasoned simply with salt to bring out the natural flavor of the seeds. However, seasonings can be added to jazz up the seeds if desired. Sugar, cinnamon, pumpkin pie spice, paprika, hot chili powder, dried oregano, basil or even honey can be added to the seeds to give them extra flavor. The salt and flavoring should be added to the seeds once they are already arranged on the baking tray or fry pan.

Oven Roasting

Oven roasting is the most common way to cook pumpkin seeds, though they can also be "roasted" in a skillet or pan. For oven roasting, the oiled seeds should be placed in a single even layer on a clean metal baking pan and then seasoned and salted. The seeds need to bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown on all of the edges.

Pan Roasting

Pumpkin seeds can also be pan roasted on top of the oven. As with oven roasting, they must be put in the pan in one single layer and then seasoned. The seeds need about 3 to 5 minutes of cooking time on each side over medium heat. The advantage of pan roasting is that you can stir and flip the seeds with a spatula to cook them evenly.

Tags: Pumpkin seeds, added seeds, also roasted, pumpkin pulp, pumpkin seeds, seeds need, seeds should

Make A Lager Home Brew

Making your own home brew is fun and economical; you also control the ingredients in your home brew. You can brew lager from scratch or buy a home brew kit. Lagers include American lagers, Pilsners, Bocks and special Octorberfest beers. Here are a few tips to help you make a lager home brew.

Instructions

1. Start with a home brew brewing kit to make lager for the first time. The kit and ingredients will help you understand the home brew process before attempting a recipe from scratch.

2. Decide on the type of lager you want to brew. American lagers are generally lighter than German lagers. There are also dark lagers you can brew. Lager contains malt extract, bittering hops and finishing hops. Hops will vary in type and amount depending on the type of lager you want to brew. If you have a favorite beer, find out what type of lager it is so you can buy a home brew kit that is closest to the taste of it.

3. Assemble the tools and supplies you'll need to brew the lager. In addition to the home brew kit, you will need a large stainless steel pot, a fermenter, an airlock, racking cane, a hydrometer, thermometer, siphon hose and sterile bottles. You'll also need a paddle or long wooden spoon for stirring, bottle capper and bottle caps.

4. Sterilize all the equipment you'll be using. If equipment isn't sterilized, bacteria can kill the yeast needed for the home brew. Clean the area you'll be using as your brewing station and place everything within easy reach.

5. Follow the recipe directions included in the home brew kit for lager. It's important to follow the recipe when first attempting to make a home brewed lager. If you aren't happy with the result, you'll understand better the next time tweak the recipe.

6. Prepare an area for the freshly bottled lager; home brew should be stored in a cool, dark place until the brew is ready to drink. If you don't have a basement, store the beer out of sunlight and away from sources of heat for the best results.

Tags: home brew, brew lager, type lager, your home brew, American lagers, from scratch, lager home

Serve Cheese Fondue

There's something wonderful about warm, gooey cheese. Serving cheese fondue is a time-honored tradition that can make a big impact on your next party or get-together. So if you want to know the best way to serve cheese fondue, keep reading. You will have the fondue pot warmed up in no time.

Instructions

1. Prepare the cheese fondue according the recipe 30 minutes before your guests arrive. While there are different variations, a cheese fondue recipe typically consists of 2 different kinds of cheese, a little bit of white wine or beer and some flour for thickening.

2. Transfer the mixture to a lit fondue pot once the cheese is melted.

3. Arrange various dippers on a tray and place it next to the fondue set. Good dippers for cheese fondue are crusty French bread, vegetables, cooked meat, potatoes and any other savory item you can think of.

4. Instruct guests on spear a piece of bread, dip it into the fondue and then twirl to remove any excess.

5. Explain the fondue etiquette rules to your guests. The rules include not allowing their lips to touch the fondue fork, not double dipping and not dropping any food into the fondue pot. Give guests a separate plate and fork on which to transfer over their food while it cools.

6. Keep track of the dippers and fondue supply and replenish as needed.

Tags: cheese fondue, into fondue, your guests

Dance The Mashed Potato

Dance the Mashed Potato

Have you ever wondered what Dee Dee Sharp is asking everyone to do in her song "Mashed Potato Time?" Well now you can dance to that and all your other favorite '60s dance hits with these fun dance steps. Read on to learn how.

Instructions

1. Stand with your legs at a comfortable, shoulder-length distance apart. To begin the dance, bend your right knee, pick your right foot up off the floor and shift your weight to your left leg so that you are leaning a bit to the left.

2. Pivot your left foot slightly clockwise and then pivot it back counter clockwise. Bring your right foot back close to your left foot and pivot it clockwise.

3. Bend your left knee and pick your left foot up off the floor and shift your weight to your right foot. At the same time, pivot your right foot counter clockwise. Then pivot your right foot clockwise and then counter clockwise.

4. Shift your weight to your left leg by bringing your left foot back to the floor. Bend your right knee and pick up your right foot as your left foot pivots counter clockwise.

5. Continue by repeating these steps over and over. Practice the dance until you can do the moves in a quick, flowing, rhythmic motion. Add arm and other bodily movements once you get more advanced.

Tags: your left, your right, right foot, your right foot, left foot

Cook Pork Sirloin

Cooking a delicious meal has never been easier. If you are cooking for guests that love meat, then they will love pork sirloin. It takes the simplicity of the taste, and makes it all the more savory. This pork sirloin recipe allows any chef, of any skill level, the ability to succeed.

Instructions

1. Remove the pork sirloin from packaging and rinse. No need to pat dry. The moisture that remains will allow the seasoning to stick to the meat better.

2. Season the meat with all-purpose seasoning.

3. Place the meat in the slow cooker, and add enough water to completely cover the meat.

4. Add the peeled onion.

5. Put slow cooker on desired setting, depending on when the meat will be served. Set it on “high” for faster cooking; “medium” to “low” for slower cooking. If you have plenty of time, don't rush it.

6. If cooking meat on “high” setting, cook for at least three hours before checking to see if it is ready. Meat should be tender, with little to no pink remaining in the center. If meat is being cooked on “medium” or “low” setting, then leave for an extended period of time. You can put it in four hours ahead of time or longer. A very low setting will keep it heating after it is fully done.

7. Remove pork sirloin from slow cooker. If slicing, as one would a roast, allow to sit on serving platter for fifteen minutes. If meat is to be chopped, meat can be immediately transferred to a large bowl, pan, or other suitable container.

Tags: pork sirloin, slow cooker, pork sirloin from, Remove pork, Remove pork sirloin, sirloin from

Types Of Spanish Dry White Wine

Spanish white wines are not as popular as red wines.

Spanish white wines are generally light, dry and made to be drunk young, meaning they are ready to drink upon release and do not benefit from aging. Spanish white wines are not as heralded and popular as their red counterparts, such as rioja. They are, however, pleasant wines that pair well with light dishes.

Albarino

Albarino grapes are Spain's most popular white grape and noted for yielding wines with citrus aromas of grapefruit and lemon together with notes of peaches and almonds. Because of the wine's high acidity, the taste remains light, dry and fresh. The wine has relatively high alcohol levels between 11 to 13 percent. Albarino wines pair well with any type of fish and shellfish.

Verdejo

Verdejo is dry and somewhat similar to sauvignon blanc, with aromas of green grass and melons. These aromas combine with fruit flavors of peaches, pears and apricots. Verdejo is versatile and pairs well with spicy foods, cheese and smoked salmon.

Airen

Airen is the most widely grown grape varietal in Spain. It represents about 30 percent of all grapes grown and produces light, dry, white wines with aromas of lemon and apple combined with flavors of citrus fruits. The best of the wines have the scent of fresh roses. Airen goes well with fish and seafood dishes.

Vina Reboreda

Vina Reboreda is a blend of four grape varietals that produces wines with a pale yellow, straw color and aromas of peach, almonds and tropical fruit. Vina Reboreda is light, dry and crisp, with flavors of apple, pear and grapefruit. It pairs well with chicken and fish dishes.

Tags: well with, white wines, Spanish white wines, Vina Reboreda, wines with, pair well

Clean A Wok

Keep a wok clean to prevent food from sticking and to maintain future good-tasting stir-fried meals. However, common cookware cleaning methods-such as throwing something in the dishwasher-results in a rusty wok. Follow these steps to properly clean a wok and to ensure quality stir-fried meals.

Instructions

1. Hand-wash woks made of cast iron or carbon steel in plain water. If the wok will not clean, soak it in plain water for several minutes and then attempt to wash again.

2. Use a soft sponge or dishrag to clean the inside of the wok. A more abrasive sponge may be used to remove grease and food particles from the outside of the wok.

3. Add a slight amount of dish soap to the cleansing water, but only if the wok is extra greasy and won't respond to a water-only washing.

4. Touch the bottom surface of the wok after cleaning to make sure it is smooth and food particle-free.

5. Rub a tablespoon of salt lightly on spots where stubborn food bits still adhere. Use a damp sponge to rub the salt and rinse the salt off thoroughly when finished.

6. Dry the wok completely by setting it on the stovetop over low heat. Allowing a wok to air dry on a dish rack may cause rusting.

Tags: plain water, stir-fried meals

Make Liquid Cheese

Make your own liquid cheese sauce from fresh cheeses and milk.

Nachos topped with hot, liquid cheese are a favorite American snack often served at sporting events or movie theaters. Unlike those liquid cheese sauces that are usually prepackaged and contain unnatural ingredients, you can make your own cheese sauce at home using totally natural ingredients such as cheddar cheese and milk. Use your homemade liquid cheese as a delicious addition to nachos, tacos, burritos, burgers or even a fondue-style dip for breads, meats and vegetables.

Instructions

1. Soften cream cheese in a covered sauce pan over low heat and stir frequently.

2. Once softened, add cheddar and Monterey Jack cheeses.

3. Add flour to 1/4 cup milk in a separate bowl and mix thoroughly. Set aside for later use.

4. Add hot sauce and 1/2 cup milk to the sauce pan. Stir mixture and allow it to melt into liquid form over medium heat.

5. Add remaining milk and mix thoroughly, then add the previously combined flour and milk mixture to the cheese sauce.

6. Allow the liquid cheese sauce to come to a boil, stirring constantly. Once the mixture has reached a boil, continue stirring for one minute before turning off the heat and serving hot.

Tags: liquid cheese, cheese sauce, flour milk, liquid cheese sauce

Tips On Making Homemade Salad Dressing

Homemade salad dressing can boost the nutrition and taste of a salad.

If you regularly top your salads with store-bought salad dressing, there's a good chance those salads aren't doing you as much good as you might think. Many store-bought salad dressings pack in the calories and are full of salt, sugar, preservatives and other ingredients of questionable value or portion. Making your own homemade salad dressings is simple and delicious, a great alternative to store-bought.

Types of Dressings

There are two main types of salad dressings: vinaigrettes and creamy dressings. Vinaigrettes feature a mix of oil and vinegar, typically in a ratio of three to four parts oil to one part vinegar. Creamy dressings use bases of mayonnaise, yogurt or buttermilk to produce richer, thicker dressings. Both dressings can be endlessly varied depending on your choice of oils, vinegars, creamy bases and flavorful ingredients.

Oils and Vinegars

Vinaigrettes typically rely on olive oil, although you may choose to incorporate smaller amounts of other oils, such as avocado, hazelnut or sesame. Nearly any type of vinegar is suitable for salad dressing. Experiment with options, such as apple cider, balsamic, red wine, champagne, rice or berry vinegars. An acidic alternative, like lemon or orange juice, may also be used to substitute for all or some of the vinegar. While vinegar is essential for vinaigrettes, it can also be a nice addition to a creamy dressing. To boost your dressing's nutrition, choose high-quality oils and vinegars.

Add-Ons

Beyond your oil, vinegar and creamy base, most salad dressings obtain much of their flavor from additional ingredients. Choose from such options as fresh or dried herbs, mustard, garlic, spices, cheese, bacon, chopped nuts, honey, sugar, anchovy paste, soy sauce, fish sauce or salt and pepper. While you can find plenty of salad dressing recipes in cookbooks and online, don't be shy about just throwing ingredients in a bowl and experimenting. Salad dressing production has few rules and you can make many delicious combinations just by varying your ingredients and tasting as you go.

Mixing Dressings

A small amount of dressing for an immediate meal can be made by simply whisking ingredients together in the bottom of your salad serving bowl. If you go through a lot of salad dressing, however, consider making larger amounts of several dressings at once; larger-scale production will optimize your time and minimize the temptation to turn to store-bought dressings by keeping your refrigerator stocked with plenty of homemade options. Larger batches of dressing can be mixed by whisking in a measuring cup or shaking in a tightly sealed jar.

Storage

Keep dressings in the refrigerator in tightly sealed containers. Old olive oil bottles or other glass jars make excellent storage containers. Depending on ingredients, your dressings may last for only a few days or, in the case of certain vinaigrettes, up to several weeks. Label each dressing with its production date to keep track of freshness.

Tags: salad dressing, salad dressings, dressing boost, oils vinegars, store-bought salad, tightly sealed

Roast A Turkey On A Traeger

Most people choose to cook their turkeys in ovens. By doing this, they are roasting them, which is a method of cooking that utilizes dry heat over a period of time to cook the turkey. Grilling is another method of roasting, as is smoking. If you are cooking on a Traeger grill, you can smoke and grill your turkey, roasting it in your own backyard.

Instructions

1. Choose a 15-pound turkey. Defrost a frozen turkey in the refrigerator by placing the bird in a plastic trash bag and leaving it in the refrigerator to thaw for three days.

2. Remove the giblets after unwrapping the thawed turkey. Wash the turkey under cold running water, and allow the water that collects in the chest cavity to drain. Dry the turkey with paper towels or a clean kitchen towel. Cut away the excess skin around the neck of the bird, and discard it.

3. Mix brine in a large bowl or roasting pan. Combine 1 1/2 cups salt, 1 cup packed brown sugar, 1 tsp. garlic salt, 2 tbsp. ground black pepper and enough water to completely submerge the turkey. Mix completely. Add the turkey, and pour in more water if necessary. Place it in the refrigerator, and leave it to brine at least eight hours.

4. Turn the grill to "High," and allow it to preheat for 20 minutes before turning it to "Smoke."

5. Place the turkey in the center of the grill, breast-side up. Close the door, and allow the turkey to smoke for three to six hours, depending on how much smoke flavor you desire. Monitor the smoking process by checking to make sure the grill is still smoking.

6. Turn the grill back to "High" to finish roasting the bird. Continue to cook for another one to two hours or until the internal temperature reaches 170 degrees F for the breast and 180 degrees F for the thighs. To test the temperature, insert a meat thermometer into the meat, but do not allow it to touch the bone.

7. Move the turkey to a serving platter, and allow it sit for 15 minutes before carving so the juices can set in the bird. If you carve sooner, you run the risk of a dry bird.

Tags: minutes before, Turn grill

Make Boston Baked Beans

You don't have to live in Boston to enjoy good old-fashioned Boston baked beans. Serve them with your favorite bread or biscuits so you have something to scoop up the delicious sauce. Start the day before to allow enough time to soak the beans. This recipes serves 6 to 8 people.

Instructions

1. Place the beans in a large saucepan and soak them overnight in cold water.

2. Bring the beans to a simmer in the same water in which they were soaked. Simmer them for about 1 to 2 hours. Drain the beans and save the liquid.

3. Cut the bacon into small pieces and finely dice the onion.

4. Layer the beans in a 2-qt. casserole dish, alternating the layers with bacon and onion.

5. Mix the maple syrup, Worcestershire sauce, salt, pepper, dry mustard, barbecue sauce or ketchup, and brown sugar in a large saucepan. Place the mixture over medium heat and bring it to a boil.

6. Pour the hot mixture over the beans and cover the casserole dish.

7. Bake the beans at 325 degrees F for 1 1/2 hours.

8. Remove the lid and continue cooking another 1 1/2 hour or until tender. Add some of the reserved liquid if they get dry.

Tags: casserole dish, large saucepan, mixture over

Roast A Leg Of Lamb

The southern United States where huge oak trees grow and cotton fields abound offer recipes as treasured over the generations as any family heirloom. To roast a leg of lamb can be done in several ways across the world, but here is a real southern treasure. Read on to learn more.

Instructions

1. Remember that the main thing when you roast a leg of lamb is to not overcook. Lamb is a delicious tasting meat and you don't want to lose the flavor. It's also a naturally tender meat. Most people like roast lamb with a little bit of pink color still inside when it's done.

2. Preheat your oven to 300 degrees. Roast a leg of lamb in a roasting pan that is large enough to accommodate it without crowding. It's best to let the roast lay so that its sides are not touching the sides of your roasting pan. Lay the roast down in the pan with its fat side up.

3. Sprinkle salt and pepper to taste over your lamb. Garlic salt sprinkled over in addition to the regular salt is great when you roast a leg of lamb. Spread ? cup of bold and spicy mustard over the leg of lamb. Then, pour one bottle (12 oz.) of oil and vinegar salad dressing. Make sure you cover the leg of lamb completely with the salad dressing.

4. Cook uncovered when you roast a leg of lamb. It will need to cook approximately 30 minutes per pound. Check to see if it's done by cutting into it with a sharp knife. It should be tender with a slight pink tint.

Tags: roast lamb, when roast, when roast lamb, roast lamb, salad dressing

Make Mashed Potatoes Ahead Of Time For The Refrigerator

You can use sweet potatoes or red potatoes instead of more traditional potatoes.

Mashed potatoes are fairly simple to prepare, but they can be time consuming, especially if you are entertaining guests and don't want to be mashing potatoes while you do it. However, you can make mashed potatoes ahead of time so they can simply be warmed when your guests arrive or when it's dinnertime. Premade mashed potatoes are also excellent for lunches when you don't have a lot of time to cook, but still want quality food.

Instructions

1. Peel 1 lb. of the potatoes of your choice, discarding the potato skins as you go.

2. Cut the potatoes into cubes and put them in a large, heavy-based pan or stockpot.

3. Add 3/4 tsp. salt and add enough cold, running tap water to cover the potatoes by 1 inch.

4. Put the pot on the stove with the lid on. Bring the potatoes to a boil and continue boiling until they break apart easily when poked with a regular kitchen fork.

5. Pour the potatoes into a fine-mesh sieve to drain for 10 minutes. After draining, transfer the potatoes back to the pan they were cooked in, over low heat.

6. Add the butter to the potatoes and stir to combine until the butter is fully melted. Add salt and pepper to taste and stir to combine.

7. Pour in half of the warm half-and-half, milk or heavy cream slowly, stirring to combine.

8. Mash the potatoes with a potato masher until they reach the desired consistency.

9. Transfer the potatoes to a heatproof container with a tight-fitting top. Allow the potatoes to cool until they are room temperature.

10. Pour the remaining milk, half-and-half or heavy cream over the potatoes in the container and stir to combine. Refrigerate potatoes until needed.

Tags: stir combine, until they, heavy cream, mashed potatoes, potatoes into

Marinade Pork Spare Ribs

Taste the marinade as you go and adjust it to suit your tastes.

Pork spare ribs make a delicious main course. The best part of this meat is that it can be marinated in different ways. Barbecue spare ribs are always a favorite, but if you want to try something different, a honey garlic marinade might be for you. Try both of these marinades next time you cook for a group.

Instructions

Honey Garlic Marinade.

1. Combine the above ingredients in a large bowl until all is mixed well together.

2. Place your spare ribs in the marinade, mixing well. Cover the container and let it sit overnight.

3. Cook your spare ribs by either grilling them or baking them, whichever you prefer. As you flip your ribs over, spoon on the remaining marinade.

Barbecue Marinade.

4. Combine the above ingredients together. Mix well in a large bowl or container.

5. Place your spare ribs in the marinade, mixing well. Cover the container and let it sit overnight.

6. Cook your spare ribs by either grilling them or baking them, whichever you prefer. As you flip your ribs over, spoon on the remaining marinade.

Tags: spare ribs, your spare, your spare ribs, above ingredients, baking them, baking them whichever, Combine above

Make A Coffee Cheesecake

This coffee cheesecake goes great with a cup of cappacino!

If you love coffee this is the dessert for you. With a chocolate hazelnut crust and a wonderful coffee flavor, this cheesecake will be a hit at the next get together. Even better, this cheesecake freezes like a dream, so you can make it in advance, cut it into slices, and enjoy whenever you have the urge!

Instructions

1. Preheat the oven to 375. Grease the bottom and sides of a springform pan.

2. In small bowl combine cookie and graham cracker crumbs, nuts and 3 tablespoons of sugar. Stir melted butter into the mix. Press it into the bottom and up the sides of the pan.

3. Combine cream cheese, bakers (or ricotta) cheese, 1 cup sugar, flour and vanilla in large bowl. Beat on medium until fluffy. Stir in eggs and coffee until combined. Pour it into a prepared crust. Put the pan onto a cookie sheet before placing it in the oven to capture any leakage.

4. Bake for 45 to 50 minutes or until the center looks set when shaken. Cool on wire rack for 15 minutes before loosening crust from sides of pan. Cool for an additional 30 minutes before removing pan sides. Cool for an additional 30 minutes, then cover and refrigerate at least 4 hours before serving.

Tags: additional minutes, bottom sides, Cool additional, Cool additional minutes, minutes before, sides Cool

Convert Apf & Cake Flour To Pastry Flour

Pastry flour, milled from soft wheat, produces quality results in baked goods.

There are multiple types of flour available for home bakers, varying in their intended purpose and the amount of protein, or gluten, they contain. Bread flour uses a high percentage of gluten to produce a strong, tough dough, while cake and pastry flours have low gluten content for a tender, delicate crumb. All-purpose flour straddles the categories, providing acceptable but unexceptional performance for bread or pastry. When making pastry, all-purpose flour and cake flour can be combined if there is no pastry flour available.

Instructions

1. Measure 1-1/3 cups of all-purpose flour by spooning it into a measuring cup and leveling it with the back of a knife or other straight-edged utensil. Do not shake or tap the cup to level the flour. Place a bowl on a kitchen scale, and adjust the scale reading until the display shows "0." Spoon 6-1/2 oz. of flour, or 185 g, into the bowl on the scale.

2. Spoon out 2/3 cup of cake flour into a measuring cup, and level it. Place another bowl on the scale, and adjust the scale "0." Add 3 oz. of cake flour, or 85 g, to the bowl. This is a 2-to-1 ratio when measured by volume and a 2.2-to-1 ratio when measured by weight.

3. Pour the all-purpose and cake flours into a sifter placed over a third bowl. Sift the combined flours four times to ensure the two are mixed thoroughly.

4. Use as directed in your pastry recipe. This process will produce 2 cups of pastry flour. Adjust the measurements accordingly, based on the amount of flour needed, using the ratio in Step 2.

Tags: 2-to-1 ratio, 2-to-1 ratio when, adjust scale, all-purpose flour, bowl scale, cake flour, flour available

Make Pizza Shop Quality Pizza Dough

Make Pizza Shop Quality Pizza Dough

When making pizza, the dough is the most important part of the pizza. if the dough is not good then the pizza will not be.

Instructions

1. Fill a bucket with 3 1/3 gallons of room temperature water and add to industrial stand mixer.

2. Next add the salt and sugar and mix.

3. Carefully add the 50lb. bag of high gluten flour to the water mixture, and begin to mix on medium.

4. While mixing, spread along the edges the 2 ounces of the dry active yeast.

5. Keep an eye on the mixer. When the dough begins to "cling" and "stick" to the mixer arm, add the 12 fluid ounces of olive oil. Allow to continue to mix.

6. There is no set time limit for dough to complete in because each batch is different. But what you need to look for is when the dough no longer looks oily and begins to look smooth and no longer sticks to the mixer arm the dough is done.

7. Grab a helper and remove the mixing bowl and place it on your work table.

8. Flour you work area generously to avoid the huge dough ball and your finished individual dough balls from sticking to your table.

9. The ideal dough ball weight to make a 16 inch round pizza is roughly 26 ounces. With a sharp bread knife have one person cut from the large dough ball the 26 ounce individual pizza dough balls.

10. Next is forming you 26 ounce dough in to dough balls. In order to form each portion of pizza dough into a ball hold your hand like a spider over the pizza dough piece, roll your pizza dough into a ball, continue to roll while applying pressure with your palm and heel of your hand. You will feel the pizza dough grab the table and begin to roll in the palm of your hand. If this is too difficult you may fold the top of the dough piece into its center and continue buy turning it a quarter turn and repeating until you go full circle.

11. Lastly place each pizza dough ball in its own individual oiled plastic container and refrigerate 24-72 hours for the best results. Remember when placing your dough balls into your oiled plastic containers you will need to turn your dough ball seam side down.

Tags: pizza dough, dough ball, dough balls, your hand, dough into, dough into ball

Make Small Curd Cottage Cheese

Nothing is better as a side dish than a helping of cottage cheese on a pineapple ring. If you like cottage cheese, imagine the delight you'll get when you make your own. It requires that you have a good food thermometer on hand, but is otherwise a simple process.

Instructions

1. Heat 2 gallons of powdered milk or skim milk in a double boiler until it reaches 72 degrees. Maintain a constant temperature.

2. Add 1/4 cup of unpastuerized buttermilk. Stir this into the heated mixture. Make certain that you thoroughly mix the milk into the hot mixture.

3. Cover the pan with plastic wrap and allow it to sit in a warn spot for 16 to 24 hours.

4. Check to see if the milk has coagulated. Proceed to the next step once it has.

5. Cut the curds into 1/4 inch cubes and cook it very slowly. Maintain a temperature of 110 degrees until the lumps hold together when pressed between the fingers and thumb. It should take about a half hour.

6. Remove the whey by straining the cheese through cheesecloth. Cover the bag in cold water as you hold the top shut, making certain that you lift and stir to cool the center.

7. Drain one more time and mix in 5 to 6 tsp. of salt. You can add some cream for more richness.

Tags: certain that, cottage cheese

Care Of Feta Cheese

Feta cheese can be used in recipes or crumbled over salads.

Made from the milk of goats, sheep or cows, feta is a tangy soft cheese. Commonly crumbled on top of Greek salads, feta cheese also adds flavor to burgers, sandwiches and other foods. Unlike hard cheeses, feta cheese does not have a long shelf life. For the best flavor, consume feta cheese within three days of its purchase. It's possible to keep it in the refrigerator for a longer period, or to freeze it, with proper handling. Always keep feta refrigerated.

Instructions

1. Wash a glass container that has an airtight lid in warm, soapy water. Rinse the container with water and towel dry. Unlike plastic containers, glass containers will not transfer odors to the feta cheese.

2. Remove the feta cheese from its packaging. Place the feta cheese inside the clean glass container. Pour the brine that came in the feta cheese package into the container. If the cheese didn't come in brine, mix 1 gallon of water with 1 lb. of kosher salt. Pour the mixture over the feta cheese.

3. Secure the lid to the glass container. Place the airtight container in your refrigerator for up to three months. Check the feta cheese regularly. If signs of mold growth appear, discard all of the feta cheese. Do not just cut off the mold.

4. Freeze the feta cheese by draining all brine -- or other liquids -- and wrap the feta cheese tightly in plastic freezer wrap. Freezing feta cheese will cause it to lose some of its flavor and texture, so it's best to use feta in cooked dishes after freezing it.

Tags: feta cheese, feta cheese, feta cheese, glass container

Make A Pie On The Stove Top

Make a delicious stove top tamale pie in under an hour and all in one pan. Create a satisfying meal your whole family will enjoy that doesn't leave a big mess for you to clean up. This fast stove top pie is easy to make without having to turn on your oven.

Instructions

1. Brown one pound of ground beef in a large skillet that has a matching lid and drain off the majority of the fat. Cook the meat on medium heat and use a spatula to break up larger pieces for even cooking.

2. Pour a small can of tomato sauce, an entire un-drained can of kidney beans, half a cup of water and a packet of taco seasoning into your pan of drained meat. The slimy stuff with the kidney beans will actually work to thicken the final sauce of your tamale pie.

3. Increase the heat to high and stir the ingredients until they reach a rapid boil, then reduce the heat to low and allow the dish to simmer covered for at least five minutes.

4. Prepare a batch of corn muffin mix according to the directions on the package. Many complete varieties only require that you add a small amount of water or milk and mix in a bowl with a fork.

5. Coat a spoon with cooking spray between each spoonful of corn muffin batter dropped on top of your simmered meat and vegetable mixture until the top is nearly covered.

6. Return the lid and cook over medium-low heat for approximately 15 to 17 minutes or until the top crust is fully cooked.

7. Remove the pan from the heat and top with one cup of shredded cheddar and 1/4 cup of sliced green onions. Replace the lid and allow the dish to rest for about five minutes or until the cheese has melted.

Tags: allow dish, corn muffin, five minutes, kidney beans, minutes until

Remove The Pickle Odor From A Plastic Barrel

While munching on the last pickle in the barrel, your senses reeling from juicy dill goodness, you may decide that your pickle barrel could actually make a nice addition to your kitchen. As you empty the last of the juice from the barrel, you realize there is a strong pickle odor that washing won't take away. If you want the barrel but can't stand the pickle smell long after the pickles are gone, a few remedies may fix this smelly problem.

Instructions

Use Baking Soda

1. Fill the container with warm water.

2. Add 3 tbsps. of baking soda for each qt. of warm water.

3. Allow the solution to sit in the container for at least 20 minutes.

4. Pour out the solution, and rinse the barrel well with clean water.

Use Lemons and Sunshine

5. Wipe fresh lemon juice all over the inside of the barrel.

6. Set the barrel outside on a sunny day.

7. Allow the barrel to soak in the sun for 3 to 4 hours.

8. Wash the barrel with warm soapy water.

Tags: pickle barrel, warm water, with warm

Remove Red Wine Stains From Rug

Red wine stains require immediate attention.

Red wine stains are notoriously hard to remove from clothing, upholstery and rugs. The stain becomes even more stubborn once it has dried and set it, making it important to attempt to remove the stain while it is still fresh. However, with some quick thinking and fast action, you will be able to save your favorite rug from being forever marred by a dark red wine stain.

Instructions

1. Moisten the stain. Keeping a stain moist will help the red wine from setting in, and re-wetting a dried-up stain can help make it easier to break up. Spray the affected area with water, or use a hand-held fabric steamer over the stain. Club soda is another excellent moistening liquid.

2. Draw the wine pigments out by covering the stained area in a thick layer of salt. Leave the salt in place for 30 minutes, then vacuum or shake away.

3. Blot, don't scrub. Red wine stains can get set in even deeper if you use a scrubbing motion. Instead, use a clean paper towel to blot the stained area. It will take some time, but eventually the pigment will begin to lift from the rug.

4. Treat the stain. Stain removal options include products like Wine Away (specially formulated to break up stubborn wine stains) or stain removers like Shout!. Alternatively, you can mix equal parts liquid dish detergent and baking soda into a paste and apply it to the stain.

5. Follow up the stain-fighting treatment with either laundering/dry cleaning (if the rug is small enough to clean in this way), or by moistening with clean water or club soda and blotting.

6. Prevent red wine stains from becoming a problem by treating your freshly cleaned rug with a carpet/rug protecting spray, such as Scotchguard.

Tags: wine stains, stained area

Greensboro Wine Bar Clubs

When it comes to learning the ins and outs of wine, Greensboro, North Carolina, locals have an abundance of options. From wine clubs, social gatherings, complimentary wine tastings and sophisticated wine bars, the wine scene in Greensboro is burgeoning. There are several options to get you started on the path to becoming a wine connoisseur.

Greensboro Corks Crew

Founded in 2007, the Greensboro Corks Crew has grown to more than 230 members and has hosted over 30 meetings. The group aims to educate members on wine in a relaxed, fun atmosphere, while introducing to new faces. Mingling is encouraged during meetings. The group's founders hope wine lovers will expand their social circle through a shared enthusiasm for wine. For information on dues and to register, visit wine.meetup.com/510/

Grove Winery & Vineyards

Located 20 miles northeast of Greensboro in Gibsonville, N.C., Grove Winery & Vineyards is one of the premier winemakers in North Carolina. Their Connoisseur's Club offers customers insider benefits for a $25 flat membership fee. Club members receive the option to participate in the vineyard's monthly wine club (which offers selected wines at deep discounts), free wine tastings, a 10 percent discount on all wine purchases, the opportunity to purchase limited-edition wines and merchandise discounts.

Grove Winery & Vineyards

7360 Brooks Bridge Road

Gibsonville, NC 27249

(336) 584-4060

grovewinery.com

Zeto Wines

Located in the heart of downtown Greensboro, Zeto Wines not only sells wines but offers customers complimentary wine tastings. The shop's Enoteca Gallery of Wine Tasting offers 24 varietals and a VinoMatic card, which allows customers to sample glasses, half-glasses and sips of wine from automatic machines for a fraction of the price of a bottle. The staff can provide expert advice on wine pairings, and can help narrow down your selection based on personal preferences.

Zeto Wines

335 Battleground Ave.

Greensboro, NC 27401

(336) 574-2850

zetowines.com

Rioja!

Opened in 2005, Rioja! has become one of downtown Greensboro's most popular wine bars. Offering an extensive menu that boasts more than 80 wines, Rioja! is the perfect spot to expand your wine horizons. Try something new with flights, a sampling of four wines, or order a glass from the regional list, which features selections from North Carolina and Virginia.

Rioja!

1603-D Battleground Ave.

Greensboro, NC 27408

(336) 412-0011

riojawinebar.com

Tags: Grove Winery, Grove Winery Vineyards, North Carolina, wine tastings, Winery Vineyards, Zeto Wines, Battleground Greensboro

Make Avacado Dip

Make a smooth, healthy avocado dip.

Offer your family and friends a healthy, tasty dip at your next gathering. This avocado dip includes spicy flavors but no guilt. For a milder, kid-friendly version, simply omit the jalapeno. Serve with tortilla chips or taquitos, or keep this snack on the right track by dipping fresh vegetables. Avocados do not keep well, but adding a tablespoon of lemon juice can help preserve the color and keep the avocado from browning. This recipe makes 3 cups.

Instructions

1. Cut the avocados in half. Remove the seed and run a knife around the flesh to separate it from the peel. Squeeze the avocado into a bowl. Do the same for each avocado. If you are using packaged avocado, squeeze it into the bowl.

2. Peel, seed and chop the tomatoes. Seed and chop the jalapenos. Finely chop the onions and cilantro.

3. Add the vegetables and peppers to the avocados. Stir to evenly distribute the ingredients as you add in the salt and hot chili sauce. Serve immediately.

Tags: into bowl

Remove Hot Spices In Food

When you're cooking at home, you may be able to get away with eyeballing the quantities of certain ingredients without worrying about the end result. Unfortunately hot ingredients, such as peppers or chili powder, can go from flavorful to overwhelmingly hot if you use even slightly more than called for in a recipe. Fortunately, If you add too much of a hot spice in a food dish, you can actually remove or counteract the hotness and save the dish.

Instructions

1. Slice one large potato into large pieces (about six to eight chunks) and drop it into a pot of an overly spicy dish. Set your stovetop to "low" and let the potato heat with the stew or chili for about 20 to 30 minutes so the potatoes can soak up the excess spiciness. Remove the potato chunks with a slotted spoon and discard.

2. Sprinkle the dish with 1 tbsp. of granulated sugar if it is still too spicy. Stir the sugar into the rest of the ingredients and heat over "low" until the sugar crystals dissolve. The sweetness will help take away some of the hotness from the spices.

3. Squeeze the juice from a piece of fresh citrus fruit directly onto an overly spicy dish or add diced tomatoes or another tomato-based product (such as salsa). The acid can directly counteract the spiciness and make the taste much milder.

4. Top the hot dish with a dollop of sour cream, a light layer of cheese or another dairy-based product (such as cream-based sauces or salad dressings). The cool dairy will mellow out the hot spices in the dish.

5. Serve the overly spicy food with milk or sweetened fruit juice to drink, which will help cool off your mouth. Avoid drinking carbonated drinks with hot foods--the carbonation may irritate your already sensitive mouth.

Tags: overly spicy, dish with, overly spicy dish, product such, spicy dish, will help

Cook A Low Country Seafood Boil

The low country seafood boil comes from the coastline of South Carolina and Georgia. The dish is easy to cook because it only involves boiling a few ingredients together. Most of the ingredients, with the exception of the shrimp, don't require a precise cooking time. The most challenging part is straining the boil without splashing water on yourself. Seafood boils are famous for how spicy they are, and that heat can be adjusted to each cook's preference. The recipe takes approximately 35 minutes to cook.

Instructions

1. Bring a large pot of water to a boil. Put in the baby red potatoes, corn, sausage and shrimp boil. Stir the ingredients and bring to a boil. Lower the heat to a simmer.

2. Add sweet onions to the pot. Let the ingredients cook for 45 minutes. Set the corn and onions aside in a bowl.

3. Add shrimp to the pot and let them cook for five minutes. Stir the mixture.

4. Strain the ingredients. Peel the shrimp before eating.

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Corn Tomato & Green Bean Salad

Fresh tomatoes will give the salad a tangy sweetness.

A healthy corn, tomato and green bean salad is the ideal dish to showcase your summer garden's harvest: use sweet, fresh corn, juicy red tomatoes and crisp green beans. Using vegetables at the peak of ripeness will add vibrant color and flavor to this refreshing salad. Make the dish your own by adding other fresh vegetables or seasonings to the recipe. Serve with a bowl of homemade soup or use as a starter course or a side dish to a hearty meal.

Instructions

1. Boil 3 ears sweet corn in water for 5 to 7 minutes, or until the kernels are tender. Allow the corn to cool to room temperature. Slice the kernels off of the cob using a sharp knife, and place in a large mixing bowl.

2. Cut 1 lb. fresh green beans in half and blanch them in boiling water for 3 minutes, or until they are tender yet still crisp. Drain the beans in a colander and run them under cold water to halt the cooking process. Add the beans to the mixing bowl with the corn.

3. Chop 3 medium tomatoes and 1 red onion and add them to the bowl. Add chopped fresh herbs, such as parsley or basil, along with salt and black pepper, to taste.

4. Pour 4 tbsp. olive oil and 2 1/2 tbsp. balsamic vinegar to the vegetables and stir well to combine. Serve the salad at room temperature.

Tags: green beans, minutes until, mixing bowl, room temperature, water minutes, water minutes until

Waterchestnutsoup Diet

Water chestnuts, a staple in many Asian cuisines, are credited with many healing, restorative properties and have been used as a weight-loss aid for hundreds of years. The natural appetite-suppressive qualities are most easily accessed through making a soup. Adding a bowl of this healthy soup to your diet once a day for 10 days should not only benefit your health but also your waistline.

Choosing Water Chestnuts

Fresh water chestnuts can be difficult to find but are ideal for extracting the healing powers found in the root. Choose those that appear firm with no exterior wrinkling. Leave the skin on until just before you're ready to cook. You can store the water chestnuts in a plastic bag kept in a cool, dry, dark place for up to a week.

Canned water chestnuts are readily available and easy to find at grocery stores. Once they've been opened they will also store for a week. Keep them submerged in water in the refrigerator. Change water daily.

Preparing Water Chestnuts for Cooking

Make sure to wash the root thoroughly to remove any traces of dirt. Using a sharp knife, cut skin from the white flesh underneath. Make sure to cut off any brown or discolored patches and throw them away. Once they've been peeled you may store them for a few days in cold water with a few drops of lemon juice. The acid in the lemon will prevent the water chestnuts from turning brown. You may use water chestnuts in their whole state, halved, diced into small squares, cut into julienne strips or puréed into a smooth paste.

Finding Balance

Follow the "Yin and Yang" principle when it comes to your diet. The idea is finding a balance between your life and the food you eat. If you've had a stressful day, consume foods that nurture you such as whole grains, green leafy vegetables, herbal teas and yes, water-chestnut soup. By making these foods the mainstay of your diet, good health and weight loss are sure to ensue.

Tags: your diet, Make sure, Once they, Once they been, they been, water chestnuts