Product Packaging Requirements

Medicine must be packaged in a specific way.

With each type of product, there are specific requirements when it comes to packaging. This ranges from technological products and environmental packaging requirements to food products and how they are packaged for freshness and safety, as well as labeling. These packaging requirements are regulated by the government and can cost a company a large amount of money in fines and recalls if not properly followed.

Pill Packaging

Medicines in pill form have specific packaging requirements when they are sold to the public or by prescription. Over-the-counter medications like Tylenol or Advil can be sold in plastic bottle form or in packages. In packages, pills are individually kept in plastic with a foil or paper back to keep the medicine as potent as possible. This packaging method also allows someone to easily keep track of how many pills they have. In bottle form, a child safety cap is required on all medicines, so small children will not accidentally take pills which look like candy and overdose.

Food Packaging

Most foods sold in supermarkets in packages must have ingredients listed on the package or information about the product and what type of dietary qualities the food has, like percentage of fat, saturated fat, carbohydrates and sugars. Perishable foods, such as dairy products and eggs, must have expiration dates printed on them as well, telling the customer when the food will most likely begin to spoil. As for packaging materials, all food sold on shelves of stores must be sealed in plastic or within a cardboard container so it is not easily effected by bacteria or insects in the air of the market.

Technology Packaging

Different technological products require a specific type of packaging to keep them safe while transferred from the factory to the customer, and to keep products from causing environmental hazards while they are waiting to be sold. For example, specific items like printer cartridges contain poisonous chemicals. If broken while in the package, the plastic container is designed to hold these chemicals and prevent leaks. Styrofoam peanuts is also not allowed by companies like IBM for packaging computer hardware products, as Styrofoam is environmentally unfriendly to produce and often contributes to litter. Many technology companies have stepped up to make their packaging more environmentally friendly. This may include not using certain toxic glues which could be environmentally harmful when they are disposed of, or binding and padding products in packages with large amounts of toxic plastics which cannot be recycled.

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French Restaurants In Baltimore County Md

French cuisine connoisseurs traveling to Baltimore County, Maryland will be delighted to know that the area is home to many French restaurants. Authentic French cuisine served in bistro settings are easy to come by in the Baltimore County area. Visitors may enjoy various hors d'œuvre (appetizers), main dishes (principaux) and desserts.

Petit Lous Bistro

A casual environment in the former Morgan Millard Building, Petit Lous Bistro has a full bar, fireplace and provides a romantic ambience while remaining kid-friendly. The moderately priced menu includes specialties such as Pât Maison (meat-loaf type concoction made up of liver and various seasonings), Mussels Provencale (steamed mussels in a white wine sauce) and steak and frites (french fries). Dinner is served every night of the week at Petit Louis Bistro and seasonal dishes are offered. The wine list includes over 100 labels from every region of France including country wines and wines from villages.

Crêpe Du Jour

Located in the historic Mount Washington Village, Crêpe Du Jour provides a cozy, comfortable environment in a small setting. Wooden tables are found throughout the restaurant along with outdoor seating in the front and back. Although the restaurant is known for its crêpes (hence the name), the restaurant offers plenty of other items. Menu pricing is less expensive than Petit Louis Bistro while the menu still provides variety. Preferred menu items include appetizers such as escargot, calamari and salads, and lunch and dinner items like steak onglet (grilled steak with fresh fries and red wine sauce), carr d'agneau grill (grilled lamb chops with baby spinach, starch of the day and red wine sauce) and Poulet Gordon Blue (chicken breast layered with prosciutto ham, Swiss cheese, spinach, starch of the day, wine sauce). Guests may also choose a wine with their meal from the wine list.

Tersiguel's

A restaurant set in an early 19th century home, Tersiguel's has its own atmosphere. The restaurant is located in historic Ellicott City and features six separate dining rooms, private enough for a romantic date but large enough for a family get-together. Dinner items include filet mignon rossini ma facon (beef tenderloin with truffle sauce and duck liver mashed potatoes), viande du march (meat of the day with B arnaise sauce and fresh seasonal vegetables) and veau (veal). During the summer, produce used in the meals comes directly from the on-site garden.

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Chia Flour Uses

Once a staple food of the Aztecs, chia seeds are ground into flour that is often used in gluten-free baking and also works well as a thickener and binder, sometimes used in place of xantham or guar gum in small amounts. Chia flour can be combined with other flours for baking or it can be used on its own -- particularly recommended for those who are gluten intolerant -- for baking bread, muffins, scones and all other baked goods.

Chia Flour Bread

Chia flour can be used to bake bread. This can be done using 100 percent chia flour or in combination with other flours such as oat, spelt, amaranth or rye. Experimenting will produce a variety of bread densities and textures. Chia flour is gluten and wheat free so it is especially useful for those who are intolerant to these grain flours such as individuals suffering from celiac disease. A traditional bread recipe can be substituted with chia flour or a combination of grain flours, and made in a bread machine or kneaded by hand and baked in the oven according to the recipe directions.

Other Baked Goods Using Chia Flour

Chia flour can be used to make a variety of baked goods such as scones, muffins, pancakes, cookies and more. Substitute regular flour in recipes with all chia or mix it with a combination of flours such as amaranth, buckwheat or others. Scones are simple to make and an easy first step towards learning bake with chia. Baking time will take a little longer than when using regular flours, but this will depend on your oven. Chia flour does not have a strong flavor so it is suitable for a variety of recipes that call for flour.

Using Chia Flour as a Binder and Thickener

Chia flour can be used to thicken sauces and gravies just like regular flours, gently stirring in until the sauce begins to thicken. Ground chia seeds can also be used to turn liquids such as juice, water or milk into gels by letting them sit in the liquid for up to 25 minutes and then refrigerating the gel for later use. The amount of chia flour you use will determine the eventual thickness of the gel. The flour or coarsely ground seeds can also be used as a binder for meat such as with hamburgers, sausages or meatballs instead of using other flours or eggs.

Chia Health Benefits

Chia flour has all the reputed health benefits of chia seeds. Chia is the highest, plant-based source of omega 3, and is gluten-free, high in fiber and protein and convenient for use in a variety of ways. It is also reasonably priced and may be used as a flax substitute for those with health concerns associated with the regular use of flax seeds.

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Presto Poplite Instructions

Yellow popcorn usually pops bigger than white popcorn.

The Presto PopLite popcorn popper uses hot air to pop the corn rather than oil, making the resulting popcorn a healthier option than some bagged popcorn products. A butter-melting container sits on top of the unit while the corn is popping so that you can pour it over the popped corn, putting you in control of the amount of butter your popcorn contains.

Instructions

1. Wash the butter melter and popper cover before first use. Use warm, soapy water. Wipe the base with a damp cloth -- never put it into water. Reassemble the unit.

2. Remove the butter melter and cover from the unit and fill the butter melter with kernels until it is level. Do not heap the kernels into the butter melter.

3. Pour the popcorn into the popping chamber, making sure the level of kernels is under the maximum fill line.

4. Replace the popper cover. Push it gently down, beginning at the back, until it slots into its grooves.

5. Put the butter melter into place on top of the popper cover, with the tab facing toward the rear of the unit. Do this whether you want buttered popcorn or not. The butter melter must always be in place during popping.

6. Place up to 3 tbsp. of butter (soft butter, not taken straight from the fridge) or margarine into the butter melter if you want buttered popcorn.

7. Put a large heat-proof dish under the chute to receive the popped corn. One batch of kernels will produce 3 to 5 qts. of popcorn.

8. Plug the unit into a 120 volt AC electric socket. The popping will be finished in 2 to 3 minutes.

9. Unplug the unit once the popping is finished even if some unpopped kernels are still in the chamber. Some kernels may pop after the unit is unplugged. Leave it until all popping has ceased. Then remove the cover and butter melter.

10. Pour any remaining popcorn into the dish. Use hot pads to hold the unit and quickly replace the popper cover. This allows the cover to cool down while retaining its correct shape.

11. Grasp the butter melter carefully and dribble the melted butter or margarine over the popcorn. Add salt too, if you prefer.

12. Ensure the popping chamber is free of leftover kernels or popcorn before popping further batches. Hold the unit upside down using hot pads to let them fall out. Also wash and dry the butter melter, if necessary, before repeating the rest of the process.

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Potted Flowers That Look Like Dandelions

Dandelion flowers in two stages of growth, growing at will through the yard.

Use potted flowers that look like dandelions to get the look you want without the hassle. Dandelions are bright yellow and attractive, but they are also very invasive weeds that few want in their home or garden. Rather than growing weeds within your home, choose potted plants that closely resemble dandelions -- but don't act like them.

Lookalike Flowers

Many different flowers grow blossoms which greatly resemble those found on dandelions -- small, yellow and with lots of petals. Though many of the flowers that look like dandelions are considered wildflowers, which grow easily without cultivation, there is no reason you cannot pot them and grow them indoors. Spiny-leaved sow thistle has flowers and foliage that makes it look very similar to dandelions. Mouse-ear hawkweed flowers look similar to dandelions, growing on long, slender stems. Yellow hawkweed flowers grow in small clusters, the blossoms growing yellow flowers with many petals. Yellow goatsbear look like dandelions in both bloom and seed stages. The flowers have petals and coloring that resemble dandelions, with somewhat longer sepals and fewer petals on the blossoms. Like dandelions, the petals dry out and the blossoms become fuzzy, round seed heads.

Lookalike Foliage

Wild lettuce and prickly lettuce, both of which may be potted for indoor growth, have foliage which very much resembles dandelion plants. Small yellow flowers sprout on wild lettuce plants, making the resemblance even stronger. Wild lettuce may grow very tall, reaching heights of up to 10 feet, so regular pruning is necessary.

Off-Color Lookalikes

Aster flowers have yellow centers and small blossoms that grow in shades of pink, violet, lavender and white. The small flower heads have multiple petals, giving the blossom the fringed look that makes them look like off-color dandelions. Two-flowered Cynthia flowers have large blossoms when compared to dandelions, the stems a little slimmer. The flowers of the two-flowered Cynthia may grow more orange in color than yellow, but the structure of the blossoms is very similar to dandelions.

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The Difference Between Shallots & Green Onions

Shallots and green onions can also make great companions.

It's true that both shallots and green onions are part of the overall onion family, but these two vegetables are more like cousins than siblings -- each with its own special qualities, tastes and uses. There are some recipes where you can substitute shallots or green onions, but in most cases, you'll want to use what the recipe calls for.

Shallots: Profile

Shallots are often found at higher-end grocery stores and farmers' markets.

At first glance, a shallot resembles a smaller version of an onion, since both share the same papery skin. However, open a shallot, and you'll often find it comes apart in cloves. Though the shallot shares the shape of a garlic clove, on the inside, it's closer to an onion.

In the taste department, shallots land between onions and garlic. While they tend to be sweeter and less sharp-tasting than most onions, they are also more pungent -- though not as concentrated in flavor as garlic. Like garlic and onions, shallots take well to frying, pickling, braising and roasting.

Shallots can be stored in a cool, dry place for up to six months, and are generally more expensive than onions.

Green Onions: Profile

Green onions are found in a wide range of stores.

Green onions are also often referred to as scallions, which is probably where a lot of confusion between shallots comes from. However, with their slender shape, white base and cylindrical green tops, green onions have little in common visually with shallots. The bulbs of green onions -- also referred to as "bunching onions" -- never get very big, even when fully mature. Sometimes farmers will sell the young versions of traditional onions as green onions.

In the taste department, green onions are milder than regular onions, and with their green tops, add a bit of texture and color to many recipes. They do especially well when grilled whole or gently sauteed, but are often used raw.

Green onions are often less expensive than regular onions, but are also highly perishable, and are best stored in a cold, humid place, such as in a perforated plastic bag in the crisper drawer of the fridge for seven to 10 days.

Common Uses of Shallots in Cooking.

Shallots are often used in French, Indian or Middle Eastern cuisine, where they are roasted with meats, sauteed and caramelized into a curry, or diced finely and mixed into yogurt. They can also be found in French vinaigrette instead of garlic, or pickled with cucumbers and other Indian spices. It is also possible to find crisp fried shallot chips in Asian grocery stores, where they're often used as a garnish for soups or rice dishes.

When substituting shallots for regular onions, use half as much as the recipe calls for; 1 cup of onions becomes 1/2 cup of shallots.

Common Uses of Green Onions in Cooking

Green onions are popular in many cuisines, and are often used raw as a finishing touch to a dish. From tuna salad to stir-fry, green onions provide a sharp and satisfying crunch to dishes. They're also featured to a lesser extent in baked or fried goods, such as the scallion pancake. Green onions are excellent roasted or braised, which brings out their sweetness and pairs with many meats and spring vegetables.

Green onions can often be substituted for regular onions in stir-fries and curries, provided you use just the white bottom part and not the green tops.

Substituting Green Onions and Shallots

In most cases, green onions and shallots are not good substitutes for each other. Some dishes where you could use either shallot or green onions include a yogurt sauce, soup, stir-fry or braising.

Substituting green onions will give you a slightly sharper, less pungent taste, and it's necessary to double the amount the recipe calls for. If substituting shallots for green onions, use half the amount the recipe calls for since they are more pungent, and add them earlier so the flavors mellow a bit.

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Suzanne Somers Bread Machine The Instructions

The Suzanne Somers Somersize bread machine allows its owners to make a variety of breads, pastries, doughnuts and cakes in a snap. The manual also includes a variety of recipes, approved by Somers herself, if you're looking to try something different than your typical bread making. Add the ingredients in the right order, choose the settings desired and plug in the machine for warm, bread-based food.

Instructions

1. Clean the bread pan and kneading paddle gently with watered-down cloths. Dry the pan and paddle off with dry cloths.

2. Place the paddle, with its arrow pointing upwards, into the pan's shaft; push the paddle all the way down into the shaft. Leave the pan standing on a flat surface, such as a table.

3. Add the ingredients needed for your recipe. For example, for a 1 1/2 pound loaf of white bread, add 1 cup of water to the pan, 1 teaspoon of salt, 1 tablespoon of sugar, 3 tablespoons of vegetable shortening, 2 3/4 cups of bread flour and 2 teaspoons of the included bread machine yeast. Stir the ingredients gently with a wooden spoon until they are blended together.

4. Align the pan's arrows with the corresponding ones in the machine and place the pan inside; press it down firmly to lock it in place.

5. Plug the machine into a functioning power outlet, and close the cover to lock it in place.

6. Press the "Program Select" button on the machine's control panel once to highlight the desired recipe. Press the "Crust" button to select the type of crust you want; the options are "Light," "Medium" or "Dark."

7. Press the "Start/Cancel" button to make your bread; the control panel display will tell you how long it will take to cook.

8. Press and hold down the "Start/Cancel" button for three seconds when the bread is finished; this action turns the machine off. Open the machine's cover, pull the bread pan out with a hot pad, and shake the loaf onto a cutting board. Wait 10 minutes for the bread to cool, and cut it with a knife to serve.

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Make Vegetarian Pizza

A vegetarian pizza can be just as flavorful as any other pizza, and be a healthy food choice at the same time. Placing many vegetables on any pizza is a good way to include more of this food group into your diet.

Instructions

1. Purchase either a pre-made pizza crust, or make your own from a mix or from scratch. There are different types of vegetarians. All vegetarians refrain from eating meat, while some also avoid eggs and/or dairy products. Keep your specific vegetarian diet in mind when choosing your crust.

2. Add the topping to your pizza after the crust is ready. You can purchase a pre-made pizza sauce from the store if you wish. On the other hand, you can make your own by mixing spices into some tomato sauce or crushed tomatoes.

3. Sprinkle cheese of your choice over the sauce. If you don't eat dairy products, look for soy cheeses at your local store.

4. Cover the cheese with many different chopped vegetables. Some popular choices are peppers, tomatoes, olives and onions. Try some other vegetables that you might not normally think of as a pizza topping. Some examples might be broccoli, squash, zucchini or cooked kidney beans. Pre-cooking the vegetables with some olive oil until they are just a little soft will boost flavor and ensure that you don't end up with still crunchy vegetables on your pizza.

5. Bake your pizza according to the package directions if you used a pre-made crust or a mix. If you made a crust from scratch, refer to the recipe you used.

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Arrange Party Trays Of Cheese & Grapes

Whet guests' appetites with a beautifully arrranged grape and cheese tray.

Food and drink are an expected and integral part of any gathering, as eating together is part of the fun and fellowship. But instead of serving food as you normally do, consider a new technique or two. For example, if you're serving a cheese and grape tray, try a decorative arrangement of the food on the platter. These creative display techniques will delight your party guests and make the cheese and grapes look even more appetizing.

Instructions

1. Let color be your guide for arranging cheese and grapes.

Arrange cheese and grapes by color. Grapes can be found in a variety of colors, including purplish-black, reddish-purple and green. Cheese can be shades of yellow, orange and white, and also be flecked with blue. Place like colors of cheese and grapes together, go from lightest to darkest, or vice versa, or group together colors that visually complement each other well.

2. Arrange cheese and grapes by name. Place little flag labels on the tray so guests can get the connection. One idea is to use cheese and grapes that begin with the same letter: Muenster and mozzarella cheeses with Merlot and muscadine grapes, or Gruyere and Gouda cheeses with Gamay and Grenache grapes. Another alliterative take is making the food fit the theme: at a girlfriend's Pretty Princess Party, serve trays of pepperjack and Parmesan cheese and petite sirah and pinot blanc grapes. Shop in a farmers market or specialty grocery store to see what kinds of cheeses and grapes you can find.

3. Make fruit and cheese kebabs. Remove grapes from the vines, cut your cheese into small cubes and spear them on skewers. You can alternate between cheese and grapes on each skewer, or make cheese-only and grape-only skewers. Pile the skewers on the tray with the handles just dangling over the edge so guests can easily grab one or two. This is an ideal food for guests to eat, especially if everyone is standing instead of seated.

4. Pair cheese with grapes used to make the complementary wine.

Arrange cheese and grapes by taste. Find a chart to consult that explains the most appetizing pairings of wine and cheese, and on your trays in place of the wine use the grapes that are used to make it. For instance, Asiago cheese with Shiraz grapes, colby cheese with Riesling grapes, cheddar cheese with Gewurztraminer grapes, blue cheese with Zinfandel grapes and Teleme cheese with chardonnay grapes are just a few examples of pairings to try.

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Gazpacho Soup Ingredients

According to one of the best known and best loved cookbooks, "The Joy of Cooking," gazpacho is described as a clear soup full of herbs and vegetables. Gazpacho is different from other soups because it is served chilled.

History

The Britannica Online Encyclopedia says that the soup originated in Spain, and it has ancient references dating back to Roman and Greek literature.

Changes to the Recipe

According to the Encyclopedia, the two main ingredients of green peppers and tomatoes were not in the original version but were added later in the 16th century.

Start With

The starting ingredients in gazpacho include two ripe tomatoes, a green pepper, one clove of garlic, chives, basil, parsley and tarragon. Chop and mix them together.

Add In

Slowly add to the chopped mixture a half cup of olive oil; 3 tablespoons lemon juice; 3 cups chilled light beef stock or consomme; a peeled, chopped sweet onion; 1 cup seeded, peeled, diced cucumber; and a dash each of salt and paprika.

Chill

The soup is chilled for 2 hours. Just before serving, add a few ice cubes to each bowl and garnish them with fresh parsley.

Healthy Vegetable Soup

This cold vegetable soup is extraordinarily healthy, in that it is vegan, vegetarian, low calorie, low fat,

and low carbohydrate.

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Pistachio Health Benefits

Pistachio Health Benefits

Pistachios are one snack that will do much more than curb your appetite. These lovely little nuts shine when it comes to nutrition. From improved cardiovascular health to maintaining vision, pistachios contain a variety of nutrients and associated benefits not always found in other nuts. Munch on a handful the next time you need a snack and reap these healthy rewards.

Heart Health

Pistachios are high in heart healthy monounsaturated fatty acids. Studies have linked the consumption of pistachios with a reduction in total cholesterol levels. In addition, some studies have shown a decrease in LDL-cholesterol, often referred to as "bad" cholesterol, and others have also show an increase in HDL-cholesterol, often referred to as "good" cholesterol. One study by Penn State University evaluated the influence of pistachio intake on blood pressure in response to stress. Patients who ate pistachios had a lower blood pressure response. Controlling or reducing both blood cholesterol and blood pressure are key factors in reducing the risk of cardiovascular disease.

Eye Health

Pistachios contains two unique carotenoids not often found in other nuts. The carotenoids lutein and zeaxanthin act as protective antioxidants. Antioxidants are substances that protect tissues from free radical damage in the body. Lutein and zeaxanthin have been associated with eye health and reduction of the risk for developing age-related macular degenerationm which is the leading cause of visual impairments and acquired blindness in the United States.

More Beneficial Nutrients

In addition to their contribution to heart and eye health, pistachios are also an excellent source of copper, manganese and Vitamin B6, as well as a good source of a variety of other B vitamins. Copper is important as a component of enzymes and helps in the formation of connective tissue. Manganese plays a role in tissue development, growth, reproduction and the metabolism of fat and carbohydrates. Vitamin B6 is important in the development of antibodies within the immune system and it also assists with healthy nerve function and the production of red blood cells. Pistachios also contain fiber which is beneficial for gastrointestinal health.

Weight Loss

While the consumption of nuts is encouraged due to the health benefits, it is still important to watch portion sizes. Though nutritious, they are also high in calorie which can ruin weight loss efforts. Studies have determined that no weight change was detected when pistachios were consumed in moderation. They are a lower calorie nut. A serving of pistachios is about 49 nuts, providing 170 calories. In addition, pistachios are most often found still in the shell. It takes a bit of work to get into them which slows eating time allowing the brain to more effectively signal the gut when a person is full. In addition, this slower eating can lead to more mindful eating and enjoyment of the food.

Best Choices

Choose pistachios that are still in the shell and avoid heavily salted varieties. Excess sodium does raise blood pressure in some people. Select pistachios with a light green color with a beige shell. Colored varieties, such as those in shades of red, come out during the holidays. They are nice for decoration, but have been dyed. The original green color is a fresher, more natural choice. You can store pistachios in an airtight container for up to three months in the fridge or freeze them for six months so don't be afraid to buy them in bulk if you find a good deal.

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Pie Crust Uses

Pie dough is generally not overly sugary, so it has a variety of uses.

Pie crusts can be used for nearly any pastry need. Use either homemade pie crust dough or store-bought pie crusts to make sweet dishes such as fruit tarts, custard tartlets, fruit turnovers or fruit pizzas. Pie dough is also perfect for savory dishes like quiches, baked or deep-fried empanadas and the American classic, pot pie.

Quiche

Quiche Lorraine incorporates smoked bacon and cheese.

Quiche is a egg and cream custard baked in a crust with various fillings. From the classic flavors of bacon and Gruyere to more unusual combinations like peppers and goat cheese, quiche is an unequivocal breakfast comfort food.

Empanadas

Empanadas are a popular South American dish.

Portable and easy to make, empanadas are a great way to use pie crust. Fill these half-circles of dough with virtually anything, from chicken, pork, beef or seafood to almost any vegetable and cheese. The stuffed pastry pocket can be baked or fried, and will re-heat well.

Tarts

Serve tarts in wedges, tartlets or appetizer-size mini-tarts.

A tart is made up of a filling, which can be savory or sweet, baked into a shallow crust with an upright rim. Tarts come in a variety of sizes, ranging from bite-size to pie size. Sweet tarts often include fruit fillings or custards. Savory tarts can incorporate salty cheeses and meats.

Pot Pies

For an easy, classic, comforting meal, use pie crust to make chicken, beef, seafood or vegetable pot pies. A pot pie consists of a stew in a baking dish, topped with a crust and baked for up to several hours. You can also try adding a bottom crust; bake it prior to adding the stew filling.

Fruit pizzas

Pie crust makes a thin, crisp crust for a fruit pizza.

Bake and cool a pie crust, then use it as the base for a wonderfully fresh fruit pizza. While many fruit pizza desserts use cookie dough for the base, a pastry crust is a lighter, less-sugary alternative. Fruit pizzas usually consist of a crust topped with sweetened or light cream cheese and piled with fresh fruit.

Turnovers

Make individual turnovers for breakfast, snacks, desserts or gifts.

These hand-held pies are perfect for sweet breakfasts, quick snacks, easy desserts or even holiday gifts. Turnovers are double-sided pie crust shapes filled with sweet fruit filling and baked to a golden brown color. They can be tailored to accommodate nearly any in-season fruit.

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Grow Arugula At Home

Arugula is also called rocket or roquette.

Arugula (Eruca vesicaria) is an annual, cool-season crop with green, pepper-flavored leaves, which may be saut ed or consumed raw like lettuce or spinach. The fast-growing arugula is planted in early spring for late spring harvest or late summer for fall harvest. Even though the plant thrives in full sun areas, it still requires partial shade using floating row covers during extremely hot summers.

Instructions

1. Remove weeds, rocks and old roots from the soil bed with a garden fork. Loosen the soil to a depth of 10 inches. Add a 3 to 4 inch layer of organic compost to the soil. Run a rake over the soil to smooth out the compost.

2. Plant the arugula seeds on the soil's surface and cover with a 1/8 layer of coarse sand. Space seeds 1 inch apart in rows. Water the seeds thoroughly with a garden hose after planting and during germination. Fertilize the soil with cottonseed meal after planting to promote healthy grow.

3. Remove closely spaced plants by thinning them 1 to 2 inches with scissors. Cuttings can be composted, consumed or transplanted back into the soil about 12 inches apart.

4. Harvest arugula approximately 25 to 40 days after planting. Use scissors to cut the outer leaves, so the plant remains intact and produces new leaves. Place harvested cuttings in plastic bags for storage. Continue harvesting the fast-growing leaves every three to four weeks until the first fall frost.

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Identify Port Wine

Port wine comes from Northern Portugal, and is a must for every well-stocked wine cellar. Typically served at slightly cooler than room temperature and best paired with fruits, cheeses, crackers or nuts after a meal, port wine is the perfect accent to cap off your evening.

Instructions

1. Look at the ingredients and the country of origin. Port wines are a blend of five types of grape, all of which are generally a deep ruby color. These come from a particular locale in Portugal, known as Douro River Valley. Vintage port must be labeled as such by law, in large letters.

2. Notice the glass. Port wine should not be served from a traditional wine glass, but rather a port glass, which has a wider mid section than the traditional wine glass. This allows the port wine to breathe fully and enhances the flavor.

3. Note what wine is being served with. Port wine is not paired with meals, but served with appetizers or with dessert. It is sweet flavor making it more suited to either before or after dinner consumption.

4. Taste the coolness of the wine. Port wine should be cooled to only thirty minutes prior to uncorking and then served from a carafe or other container. The decanting of the wine in this way separates the wine from the sediments in the bottle.

5. Consider the strength of the wine. Port wines generally have a higher alcohol content than most wines, in the range of 19 to 22 percent in content.

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Use Nonstick Cookware Safely

Despite the popularity of easy-to-clean, Teflon-coated cookware, these pans have come under fire numerous times for their supposed link to cancer-causing gases and particles. According to Robert L. Wolke, Ph.D., professor emeritus of chemistry at the University of Pittsburgh, nonstick cookware is safe as long as it's not overheated. Read more to learn use nonstick cookware safely.

Instructions

1. Avoid preheating an empty pan. Nonstick cookware begins to breakdown and release chemical toxins when the pan reaches 500 degrees. Empty pans heated on high can reach the toxic level in just a few minutes.

2. Prepare foods on low or medium heat and avoid using "power burners," which are meant to heat large pots of water quickly.

3. Use your fan for increased ventilation.

4. Cook meats evenly instead of broiling or searing. These cooking techniques require a pan to reach a level of heat that is considered toxic.

5. Choose a heavier piece of nonstick cookware instead of a cheap, lightweight version. Also, be sure to care for your pan properly. Avoid using anything that could scratch or chip your pan, which includes metal utensils and abrasive cleaners. Make sure to discontinue using the pan if it becomes damaged.

Tags: nonstick cookware

Bake Snickerdoodle Cookies That Stay Soft

Snickerdoodles are known not only for their distinct name, but also for their cinnamon-dosed sugar cookie flavor. Typically, snickerdoodles are crispier and thinner than many other cookie varieties, such as chocolate chip or peanut butter. Some people prefer a softer, chewier, richer texture, and you can adjust your recipe to achieve this quality. For example, the website The Kitchn recommends adding an extra egg to your dough to improve the softness of your snickerdoodles. Keeping your cookies soft is just as easy to accomplish.

Instructions

1. Preheat your oven to 350 F. In a large bowl, mix the flour, salt and baking soda. Add the softened butter and half of the cinnamon and nutmeg; continue mixing until thoroughly blended.

2. Add all of the brown sugar and 1 cup of the white sugar, saving the rest for later. Gradually add the eggs, beating the mixture until it is fluffy.

3. Combine the rest of the cinnamon and nutmeg with the remaining white sugar in a small bowl. Form 1-inch balls out of the dough in your hands and roll them in the cinnamon-sugar mixture.

4. Place the cookie dough balls 1 inch apart on lightly greased baking sheets. Flatten them slightly using the bottom of a juice glass.

5. Bake for 8 to 10 minutes or until very lightly browned. Remove from the oven and allow to cool completely before transferring to serving plates.

6. Store the snickerdoodles in a sealed jar or tin with a couple of fresh slices of white bread laying over top. The bread helps maintain the cookies' softness and freshness for up to a week.

Tags: cinnamon nutmeg, white sugar

Apple Cider Vinegar

People have used vinegar made from grapes for thousands of years, starting with the ancient Babylonians. In recent decades, apple cider vinegar, made with apples instead of grapes, grains or any of the other sugar-containing foods that can yield vinegar, has become increasingly popular due to its professed health benefits. A tart cooking ingredient with a juicy bite, "cider vinegar" can be found in a supermarket or health food store. Wherever you find it, choose dark, opaque bottles over transparent ones and keep it away from direct sunlight to extend its shelf life.

Features

Apple cider vinegar is made by crushing apples and fermenting the strained juice into alcohol with yeast and sugar. The alcohol further develops into the product known as vinegar. Vinegar is required to have at least 5 percent acidity to keep the bacteria content at safe levels, which allows it to be stored at room temperature.

Types

Apple cider vinegar may come in liquid form or in pill form as a supplement. You may find it in its filtered and pasteurized form, or unfiltered and raw, in which case it appears dark and cloudy. The sediment you see in raw, unfiltered apple cider vinegar is called the mother of vinegar and is safe to eat. Unfiltered, unpasteurized apple cider vinegar is somewhat more expensive than the filtered, refined cider vinegar. A popular brand of the unfiltered variety in the U.S. is Bragg Apple Cider Vinegar.

Function

Use Apple cider vinegar as a food ingredient. It can be tossed with cole slaw and other vegetable salads, added to salad dressings and cooking sauces or included as an acidic ingredient similar to lemon or buttermilk in baking. Drinking apple cider vinegar diluted with water may--or may not--benefit your health. When using raw, unfiltered cider vinegar, shake the bottle first to disperse the "mother of vinegar" throughout the liquid.

Benefits

As a liquid, apple cider vinegar may hold some beneficial properties in regulating blood sugar levels in people with type 2 diabetes, according to several studies (one as recent as 2007). Other preliminary studies suggest, but haven't yet established, that there may be health benefits to taking apple cider vinegar to lower cholesterol, lower blood pressure, help with weight loss and even help with at least one form of cancer. Talk with your doctor to determine the dosage you should take if you decide to try apple cider vinegar for its health benefits.

The pill form is more questionable. It has not been shown to have health benefits. Indeed, one 2005 study of apple cider vinegar supplements revealed that the composition of some of the pills was suspect.

Warning

Taking apple cider vinegar in normal amounts with food is unlikely to cause problems. If you are considering taking apple cider vinegar for long term use as a dietary supplement or in amounts large enough to be "therapeutic," then consult with your doctor first. Like other vinegars, apple cider vinegar is acidic, consisting mostly of acetic acid, and can burn mucus membranes and other tissue when taken undiluted. Apple cider vinegar may also interact with certain medications, such as those for diabetes, blood pressure, heart disease and digestion.

Tags: cider vinegar, cider vinegar, apple cider, apple cider vinegar, cider vinegar, health benefits, apple cider

Panamanian Arroz Con Pollo

Arroz con pollo means "rice with chicken" in Spanish. It is a traditional Spanish and Latin cuisine item. While it is universal to Spain and Central and South America, there are individual differences in preparation depending on the country. The dish described here is the Panamanian arroz con pollo.

History

Panama's culinary history is a mix of Native American, European and the other Latin America countries. It has many herbs, fruits and vegetables that grow indigenously and add to the Panamanian diet. The plantain is a staple, as is fish, since both are abundant due to Panama's geography and location. The primary ingredient of most meals, however, is rice of some sort.

Function

Arroz con guandu is a common side dish in Panama. This is basically rice cooked up with beans and other spices. To change this from a side to the primary focus of the meal, chicken is often added and beans deleted.

Features

The difference between Panamanian arroz con pollo and other countries' recipes is the addition of green olives, capers and green peas. This makes a unique and colorful dish. Panamanian food is often colorful and with many spices and flavors mixed together.

Types

The recipe for arroz con pollo, Panamanian style is simple. Cook the chicken in water with onions and bell pepper until tender. Remove the chicken and add enough water to the broth when done to make 5 cups of broth. Add rice, capers, carrots, Worcestershire sauce and raisins to the broth. Cook covered until rice is tender. Stir in peas and green olives, then add the deboned, shredded chicken. Serve with cilantro. For more specific instructions, there are many great Panama cooking websites, such as Panama Living.

Benefits

Panamanian food is spicy and has an international flair. If you are trying to capture Panama in your cooking, but would like to start with a common yet relatively simple dish, Panamanian arroz con pollo is a great suggestion.

Tags: Panamanian arroz, arroz pollo, arroz pollo, dish Panamanian, green olives, Panamanian arroz pollo, Panamanian food

Pancake Mix Directions

Serve pancakes with fresh fruit in the morning.

Soft and fluffy pancakes are a savory way start to any day. Whether they are buttermilk, wheat or plain pancakes, they are sure to please. Make pancake mix from scratch at home and store in a cool, dry place. Then surprise everyone with homemade pancakes during the week or weekend. Drizzle homemade pancakes with sweet strawberries, blueberries, or thick maple syrup for an enjoyable breakfast meal.

Instructions

1. Combine 3 cups of flour, 2 tbsp. of baking powder, 6 tbsp. of sugar and 1 1/2 tsp. of salt in a 3-quart mixing bowl and mix together with a whisk. Then put 2 cups of the pancake mix into a 2-liter plastic food container. Cover and store in a cool, dry place. About 1 1/2 cups of pancake mix will remain in the mixing bowl.

2. Add 1 cup of milk, 2 tbsp. of melted butter and one large egg to the mixing bowl. Mix all ingredients together to make pancake batter. Add in 1 cup of fruit such as bananas or raspberries, if desired, and mix.

3. Pour 1 tsp. of vegetable oil into a medium-sized skillet, and place the skillet over medium heat. Move the pan around to cover the inner surface with the vegetable oil.

4. Ladle 3 tbsp. of batter into the skillet. Use the back of a spoon to form the batter into a circle inside the skillet. The pancake batter will yield an estimated 10 pancakes. Pancakes may be larger if fruit is added.

5. Wait for 3 minutes or until the batter in the skillet begins to bubble, and the bubbles burst. Then flip the pancake over with spatula and leave for an additional three minutes. Remove and serve pancakes on a plate.

Tags: mixing bowl, batter into, cool place, cups pancake, homemade pancakes, pancake batter

Make Your Own Fondue Pot

Make Your Own Fondue Pot

Fondue is a cheesy or chocolaty dip used for fruits, veggies and bread, and is often traditional for New Year's dinners and romantic date nights. While buying an expensive fondue pot can make the experience romantic, it is also possible to create your own fondue pot with common household items.

Instructions

1. Place your fireproof hot pads on the surface where you want to enjoy your fondue. Your hot pads should be similar to the pads you would use to keep a hot casserole from damaging your table at dinner time. Just make sure that your pads are made of a nonflammable material before using them.

2. Place your bricks on top of the hot pads so that the saucepan will be able to sit on top of it. Then, set the Sterno between the bricks. The Sterno is the element that will keep your fondue pot warm as you are enjoying your fondue.

3. Put the pebbles at the bottom of your saucepan and then fill it with about an inch of water. Set your ceramic souffle dish inside of the saucepan. Place over high heat until the water boils and then proceed to make your fondue sauce, replacing water in the saucepan as it runs low.

4. Light the Sterno and place the saucepan with the souffle dish in it on top of the bricks so that the Sterno can keep it warm. You might want to have an extra Sterno on hand in case your first one runs out before dinner is over.

5. Stir your fondue occasionally as you're enjoying it and keep an eye on the water level in the saucepan to make sure that it is not getting low. This is all that is needed to enjoy your fondue dinner and it can be achieved easily at any time, without purchasing expensive equipment.

Tags: your fondue, enjoy your, enjoy your fondue, make sure, make sure that, Place your

Speed Up Metabolism With Green Tea

A study published in the American Journal of Clinical Nutrition demonstrates a significant increase in metabolism from regular green tea consumption. Study participants experienced, on average, a 4 percent increase in metabolism after consuming green tea extract. Green tea leaves are not fermented and contain more catechins than other teas. These important polyphenols, coupled with the natural caffeine present in green tea, is likely the reason that regular green tea consumption can boost metabolism, increase fat burning and promote weight loss.

For the best results, drink green tea as a metabolism-boosting supplement to your comprehensive weight loss plan that should also include increased activity and a healthy diet. You can also take green tea extract in powder or capsule form in place of drinking green tea. This option is more convenient if you don't have time to prepare tea throughout the day.

Instructions

1. Place approximately 1 teaspoon of green tea in a tea pot or in a tea ball placed in a 6 to 8 oz. ceramic mug. Using high quality loose leaf green tea, rather than tea bags, will ensure that you receive the highest levels of polyphenols and metabolism boosting effects.

2. Heat water in a tea kettle or cooking pot until just before boiling. Boiling water can cook the green tea leaves, which will produce a bitter tea and reduce health benefits.

3. Allow the water to cool for approximately 60 seconds, then pour into the teapot or ceramic mug.

4. Steep the green tea leaves for 2 to 4 minutes. Longer steeping times can lower green tea's metabolism boosting properties.

5. Drink 3 to 5 cups of green tea at regular intervals throughout the day. Make sure that your first cup is soon after waking in order to give your metabolism an immediate morning boost. Participants in the most recent study showing green tea's metabolism boosting effects consumed the tea with their meals.

6. If the above green tea preparation is too time-intensive, you can also add powdered green tea extract to bottled tea or take green tea extract capsules.

7. Increase your metabolism further by adding 30 to 60 minutes of physical activity to your daily schedule. Physical activity, coupled with regular green tea consumption will help you maintain increased metabolism throughout the day.

8. Eat small meals throughout the day. Eating 5 to 7 small meals throughout the day raises your metabolism longer when compared to the traditional 3-meals-per-day model. Smaller meals based on a well-balanced, low fat diet consisting of whole grains, fruits, vegetables and healthy, lean proteins will work with the green tea to boost your metabolism and increase weight loss.

Tags: green extract, your metabolism, green consumption, metabolism boosting, regular green, regular green consumption, weight loss

Cool Down Spicy Food

You cooked the best dish in the world, and it tastes delicious. But it's too spicy! What do you do? Follow these steps to make your meal edible for the most discriminating palate!

Instructions

1. Evaluate what kind of food you're making. You don't want to add something to a recipe that will change the flavor too much. So be aware of how a recipe should taste before you change it. Is the dish spicy sweet? Or is it flaming hot?

2. Depending on what the recipe calls for, add less of the ingredient that makes the food spicy. In most dishes, the heat comes from curry or some sort of pepper. When cooking with peppers, try cutting the pepper open and removing the seeds. Pepper seeds can turn up the heat on any dish.

3. If you're too far into the process of cooking to add less of the initial ingredient, try adding milk, flour, yogurt or vinegar to taste. For sweeter items, honey can also be an excellent alternative.

4. If the dish is still too hot, try serving less of the dish or mixing it with a starchy vegetable like potatoes or corn to alleviate a bit more of the heat. Corn will go unnoticed in chili, and potatoes are often found in curries.

5. If the meal is complete, or the ingredient is baked in, serve the food over a bed of rice, with bread, or some other grain. Grains are basic foods and will tone down the heat of your dish.

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Make Szechuan Spicy Shrimp

The secret to this shrimp dish is an Asian technique called "velveting" or "passing," in which the shrimp are submerged in hot oil for a second or two before stir-frying. This technique gives the shrimp a great texture. This recipe serves three to four people.

Instructions

1. Mix the chili sauce, soy sauce, chili-garlic sauce (which is actually a paste) and plum sauce together in a small bowl.

2. Shell and devein the shrimp. When deveining them, make the cut through the back fairly deep. This will help them cook quickly and evenly.

3. Heat the oil in a medium saucepan to 375 degrees.

4. Submerge a few shrimp at a time, for 2 seconds only, and remove them immediately. Set the partially cooked shrimp on a plate. Do not drain them on paper towels.

5. Heat a wok or saute pan over high heat for 3 or 4 minutes. Get it nice and hot.

6. Carefully ladle 2 or 3 tbsp. peanut oil from the saucepan into the wok or saute pan.

7. Wait for the oil to start smoking gently (which will happen if the pan is hot enough). When it does, add the garlic, ginger, scallions and dried red chilies and stir-fry them for 30 seconds. Stir them constantly.

8. Add the shrimp all at once and stir immediately. Stir-fry the dish for another 20 seconds or so. The pan should sizzle rapidly.

9. Stir in the reserved sauce, toss everything together for about 20 seconds more, then turn it out on a serving platter.

10. Garnish with cilantro, if desired, and serve with steamed rice. Don't eat the dried chilies - they add flavor to the dish but shouldn't be eaten on their own.

Tags: dried chilies

Microwave Potatoes Au Gratin

Potatoes au gratin makes a great side dish.

Potatoes au gratin make for a great side dish, and cooking them in the microwave makes preparation even easier. According to SheKnows.com, this recipe is simple and takes only about 15 minutes total to prep and cook the potatoes. Potatoes au gratin are similar to scalloped potatoes, and the combination of potatoes and cheddar cheese makes for a great dish for the holidays or for a weeknight meal. Add this to my Recipe Box.

Instructions

1. Wash the potatoes and cut them into slices about 1/8-inch thick.

2. Pour enough of the milk into the microwave-safe dish to cover the bottom. Layer the potato slices in the dish in a single layer and add salt, pepper and cheese to taste to the first layer.

3. Layer the rest of the potatoes in the dish. Pour the remaining milk over the potatoes. Put the rest of the cheese on top of the potatoes.

4. Cover the dish with the lid and microwave on high for at least 10 minutes, or until the potatoes are done.

Tags: great side, great side dish, makes great, Potatoes gratin, side dish

Things You Can Make Using Green Curry Paste

Green curry paste, a spicy condiment used often in Thai cooking, is a tasty addition to chicken, beef and even vegetarian dishes. The paste itself is a combination of green hot chiles, garlic cloves, and a variety of herbs like cumin, coriander and peppercorns. Cooking with green curry paste will give your Thai dishes impressive color and bold taste.

Green Curry Chicken

Purchase green curry paste at your desired level of spiciness from your local grocery store or Asian market. If the paste is too thick, add a little coconut milk until it reaches the consistency that you want. Saute chicken breasts in vegetable oil, along with slices of onion and shallots. Add green pepper slices, and pour the curry paste into the saucepan while the chicken is cooking to meld the flavors. Serve the curry chicken mixture over a bowl of brown rice, and garnish with sprigs of cilantro.

Green Curry Seafood Dumplings

Featherback fish and fresh shrimp, along with white pepper and a couple tablespoons of fish sauce are the main ingredients of seafood dumplings that taste great with green curry. Combine these ingredients with coconut milk, Thai galanga (a spice similar to ginger), kaffir lime leaves, palm or coconut sugar, pea eggplant or shelled peas, and Thai basil, and mix in a food processor. Bring green curry paste mixed with coconut milk to a boil, and form the dumpling mixture into small lumps before dropping them into the sauce to cook. After about three minutes, the dumplings will float the top of the pot when done. Serve over a bed of plain white rice.

Green Curry Tofu and Noodles

Cubes of firm tofu are best for this green curry recipe; marinate the tofu in a mixture of sweet soy sauce and minced garlic for at least 20 minutes. Add vegetable oil to a saucepan, and heat a few tablespoons of green curry paste in the pan for one minute before adding coconut milk, shredded carrots and slices of red pepper. Then add the tofu, and allow it to soak up the mixture for a few minutes -- include bean sprouts and fresh or frozen green peas last so the vegetables will maintain their crispness. Cook the entire mixture for five or 10 minutes more while boiling a pot of Thai noodles to serve on the side. Garnish the tofu dish with chopped shallots or cilantro.

Green Curry Beef

Mildly spicy green curry beef is a healthy and tasty dinner. Saute a pre-packaged or homemade green curry paste in a wok until the mixture is fragrant; add a broth of red spur chilies, fish sauce, coconut milk and palm sugar to the mixture, along with strips of beef and kaffir lime leaves. Cook for about three minutes, or until the beef is cooked thoroughly. Then transfer the mixture to a large pot, and add more coconut milk -- bring the dish to a boiling point so all the flavors will mix, and add fish sauce and slices of eggplant. Cook the beef and curry broth until the eggplant is fully done, and fill a bowl with jasmine rice to pour the meat and vegetables over. Add red chilies and basil leaves for garnish and added spice.

Tags: coconut milk, curry paste, green curry, green curry paste, along with, fish sauce

Cook With Rock Salt

Rock salt hasn't been processed to remove impurities, as with table salt.

Rock salt contains impurities, mostly minerals that are removed from salt used in food. You can use rock salt labeled as food-grade in cooking, such as ice cream salt. Unless it's labeled as edible, you can't use it as an ingredient in food. Cook with rock salt by using it to cover food, such as whole potatoes, meat and fish while it cooks. The salt forms a crust around the ingredient, which will hold moisture in as the food cooks. It will also impart an evenly disbursed salty taste.

Instructions

1. Preheat your oven to 400 degrees.

2. Line the entire bottom of a roasting pan with rock salt. Spray the salt with just enough water to moisten all of it.

3. Lay the food you want to cook on top of the rock salt

4. Pour more rock salt around the sides and on top of the food. Make sure the food is completely covered with salt.

5. Use the spray bottle to thoroughly moisten the added rock salt.

6. Cook the food in the oven as you usually would. Generally, for compact cuts of red meat cooked to medium, cook 18 to 20 minutes per pound. Whole fish will generally take between 30 and 45 minutes, depending on the size.

7. Remove the food from the oven. Crack open the salt shell to remove and serve the food. Rest red meat and pork for 20 to 40 minutes, and whole fish for 10 minutes, in the salt shell before cracking the salt shell with a hammer and removing the food.

Tags: rock salt, rock salt, salt shell, food Cook, with rock

Reheat Shrimp Alfredo

Removing the shrimp from the rest of the dish ensures that it won't dry out.

The original Alfredo sauce, known as alla panna in Italy, contained only butter, cream and parmesan cheese. Today, you can find it with everything from hot sauce to cream cheese added. Regardless of the ingredients, when the sauce is combined with shrimp and pasta, it becomes shrimp Alfredo. Don't be afraid to make a large portion of shrimp Alfredo, as it is a dish that can be savored the next day by gently and carefully reheating it.

Instructions

1. Remove the shrimp from the rest of the dish. Place it in a bowl and set aside.

2. Pour 1/4 cup of cream into a small saucepan. Place it on the stove over low heat until the cream is warm.

3. Place the pasta and sauce in a saucepan. Gradually stir in the heated cream. Add just enough cream to make the sauce creamy again.

4. Drop the shrimp into the Alfredo sauce. Toss lightly with two forks until the shrimp are heated through, about two minutes.

Tags: Alfredo sauce, from rest, from rest dish, rest dish, shrimp Alfredo, shrimp from

Make Chinese Chicken Corn Soup

Warm up on a frosty evening with a steaming hot bowl of Chinese chicken corn soup. The rich and creamy soup is the ultimate comfort food. Serve it with a warm piece of crusty bread for a perfect dinner.

Instructions

1. Combine the water, chicken, whole peppercorns, salt and parsley in a large dutch oven. Slice the onions and ginger root very thinly and add both to the chicken mixture. Cook the mixture covered over medium heat until the water comes to a boil.

2. Reduce the heat to low and allow the mixture to simmer for 1? hours. Spoon the fat from the top and drain the mixture, returning the stock to the dutch oven.

3. Trim 1 cup of chicken from the bones. Add it to the stock and set the remainder aside.

4. Chop several of the green onions very finely. Add the onions, bouillon, corn, sesame oil, pepper, grated ginger and the the remaining salt to the chicken stock in the dutch oven and bring the mixture to a boil over medium heat.

5. Mix the cornstarch with water and stir it into the dutch oven. Continue cooking the soup until it begins to thicken. In a small bowl, beat the eggs whites with water, and drizzle the mixture slowly into the stock as you stir it vigorously.

6. Slice the ham into small strips, and stir it into the soup along with the remaining chicken.

7. Serve the hot Chinese chicken corn soup in soup bowls, and garnish it with the remainder of the green onions, thinly sliced.

Tags: dutch oven, chicken corn soup, Chinese chicken, corn soup, green onions, medium heat, over medium

Arrange Dinner Plates On Walls

Hanging decorative plates on the kitchen or dining room wall is a great way to add a country feel to your house and show off a collection of delicate floral or toile-patterned china. Or, make an unexpected impact in a modern home by hanging graphic black and white dishes on a brightly patterned living room wall.

Instructions

1. Count the number of plates you would like to hang. To make a display on an otherwise empty wall, you should use at least three plates. Plates can be all the same size or can vary in size and shape, according to your preference.

2. Gather paper plates that are the same size and shape as your plates, or cut plates out of craft paper to match the sizes and shapes of the plates you will be hanging. This will allow you to move them around easily on the wall so you can decide on the best arrangement for the space.

3. Hang the paper plates on the wall with tape, starting at about eye level. The center of your arrangement should be about 57 inches from the floor. If the section of wall you want to decorate is large and undefined by architectural elements, anchor your arrangement by mounting it above a substantial piece of furniture, such as a banquette in your breakfast nook. If you only have three plates, hang them in a row, equidistant from each other. Four plates of the same size look good in two rows of two. Once you have five plates or more, you can have some fun. Try hanging the largest or fanciest plate in the center, and arranging the others in a circle or square around it. If all the plates are different sizes (say you have a platter, two 9 inch plates, two 10 inch plates, and three dessert plates) create an asymmetrical arrangement with the largest piece on one side, balanced by multiple smaller plates on the other side.

4. Mark the position of each paper plate with a pencil. If your arrangement is supposed to be symmetrical, use the level to make sure the marks are exactly horizontal. Take down the paper plates and drill the holes for the hardware for the plate hangers.

5. Attach the plates to the hangers and hang them on the wall. If the arrangement doesn't look perfect, it may be an issue of color or pattern arrangement. Switch the position of several of the plates, utilizing the holes you have already made.

Tags: paper plates, same size, your arrangement, hang them, inch plates, room wall

Set Up An Electric Fondue Pot

Electric fondue pots make fondue parties easier than ever. You don't have to mess with fuel or candles; you simply plug in the pot and start enjoying hot fondue right out of the gate. And you can set up an electric fondue pot quickly and easily.

Instructions

1. Get your workstation ready. Depending on the length of the cord, you may need to evaluate your serving options. Some fondue pots have short cords, so you need to set up near an outlet or have an extension cord on hand. Since this can be a hazard for party guests, your best bet is to set up your fondue spread on the countertop so that everything is within reach.

2. Prepare your dippers before setting up your electric fondue pot. The pot will heat up quickly, so have bread, veggies and meats already cut up into bite-sized pieces and ready to serve.

3. Set up the pot. Electric fondue pots consist of a stand, a pot and a cord. They will likely come with a set of fondue forks, but you may want to buy additional forks if you plan on having a lot of guests at your party. Plug one end of the cord into the pot, and then plug the other end into the wall. Set the temperature, and then give it a few minutes to warm up.

4. Fill the fondue pot with your favorite dip. Once the pot is warmed up, you can fill it with your favorite cheese fondue that you've warmed on the stovetop. Turn the heat down just a bit and stir the dip occasionally to make sure that it stays warm and doesn't crust over.

Tags: fondue pots, Electric fondue, Electric fondue pots, guests your, with your, with your favorite

Cook Shirataki Noodles

Shirataki noodles, made out of the roots of the Konjac plant, are the latest diet craze due to the low number of carbohydrates and calories they possess. While they do promote bloating due to their high fiber, they are a fabulous addition to anyone's diet menu.

Instructions

Shirataki -- the Best Alternative to Pasta!

1. Please the noodles inside a pasta strainer and rinse them thoroughly. They possess a "fishy" smell, as they are packaged with water inside plastic bags.

2. Prepare a soup of your choice by boiling water on a stove and adding bullion cubes, cut-up vegetables, cooked meat or whatever you normally use when making soup. Add the noodles into the soup and simmer for at least half an hour to allow them to absorb the flavor of the soup.

3. Use shirataki noodles to make a cold noodle salad---a staple Asian dish. Add shredded vegetables, such as zucchini, carrots and cucumbers---and douse with a dressing and/or powdered seasoning of your choice.

4. Put the noodles in a bowl and mix with a pasta sauce of your choice. Microwave the dish for at least five minutes until it is steaming. Add spices, such as oregano, for a flavor kick and mix well.

5. Bake shirataki noodles with even layers of tomato sauce, shredded cheese or cottage cheese and spices of your choice--just as you would bake lasagna.

Tags: your choice, shirataki noodles

Save Time Peeling Fruit And Vegetables

Most people peel fruit and vegetables with an ordinary kitchen knife. Because they lack tools specially made for cutting produce, they spend more time than needed to prepare to cook. Learn use the right tools for the task and make better use of your time.

Instructions

Peel Butternut Squash

1. Trim ends using a chef's knife.

2. Hold the vegetable steady. Cut the squash in half across the neck. Slice the pieces into halves lengthwise.

3. Scoop all seeds out.

4. Lay the squash with the cut side face down.

5. Use long, straight strokes to pull a Y-shaped peeler across the surface. Press firmly.

Peel Sweet Potatoes

6. Rinse the vegetable and dry it.

7. Hold an end. Lay the other end on the cutting board.

8. Scrape away from your body and downward, using a Y-shaped peeler or a swivel.

9. Dig out leftover eyes with the pointed part of the peeler.

Peel an Onion

10. Use a chef's knife to clip the ends.

11. Make a slight cut through the outer skin and the first layer. Start at the top and slice to the bottom. Repeat the shallow cut about 2 inches from the first cut.

12. Remove skin and the surface layer between the cuts. Tear the other parts off in one piece.

Peel an Apple

13. Cut off rings of peel around the apple's stem. Use a swivel or Y-shaped peeler.

14. Scrape downward and at an angle, starting at the peel's edge. Repeat the scraping process.

15. Use a soft touch and a swivel peeler. Follow directions for peeling a rutabaga to take off a peel in one curlicue.

Peel Ginger

16. Cut the knobs off with a paring knife.

17.Grasp the ginger tightly. Push down hard while pulling a Y-shaped peeler across the surface.

18. Use a paring knife to remove patches of peel stuck in tight corners.

Peel a Rutabaga

19. Use a chef's knife to clip the rutabaga's ends.

20. Select a Y-shaped peeler. Begin at the top of the vegetable and peel around. Work downward. Turn the rutabaga as you cut.

21. Grasp the rutabaga firmly. Expect it to be covered with wax and slippery.

Peel a Carrot

22. Hold an end.

23. Rest the other end on the cutting board.

24. Scrape away from you and downward with a swivel peeler.

Tags: Y-shaped peeler, chef knife, across surface, away from, board Scrape

Make Greek Leg Of Lamb

Leg of lamb is a little more challenging than cooking a rack of lamb, and since it's larger you'll need more people to feed. This recipe is a common Greek method of cooking lamb, taught to me by my grandmother. The key is the thinly slivered garlic. This recipe serves eight to ten people.

Instructions

1. Slice the whole garlic cloves lengthwise into slivers thinner than a dime. Set aside.

2. Strip the leaves off two rosemary sprigs and return the stripped sprigs to the rest. Mince the rosemary leaves and set aside.

3. Heat the oven to 500 degrees. If the lamb is tied with butcher's string, cut this off now.

4. Using just the tip of a thin, sharp paring knife, spear the lamb about 1/3-inch deep and insert a sliver of garlic into the slit. Stick the sliver all the way in; cut deeper if necessary.

5. Repeat over the top and sides of the leg. It is not necessary to insert garlic in the part of the leg that will face down in the roasting pan, but you can if you wish.

6. Once garlic is in, coat the lamb with a thin sheen of olive oil, and sprinkle with the salt, pepper and minced rosemary leaves.

7. Place the reserved rosemary sprigs in the bottom of a roasting pan and set the lamb on top.

8. Place in the oven and cook for 20 minutes, then lower heat to 350 and cook another hour or until internal temperature reaches 145 degrees. At this temperature, part of the lamb will be cooked medium and medium-well, but most will be medium-rare.

9. Let lamb rest for 20 minutes before transferring to a cutting board and carving. Use the pan juices left behind in the roasting pan for a sauce, if desired.

Tags: rosemary leaves, rosemary sprigs, This recipe

Make Paneer Cheese

Paneer Cheese

Paneer is one of the only completely vegetarian cheeses in the world. It is indigenous to the Indian subcontinent in Asia and is a primary source of protein for vegetarian monks. If you want to add a little variety to your meals, you can add paneer to your spicy curry dishes. Just because monks enjoy paneer doesn't mean it's boring or not enjoyable, so have fun making your own paneer.

Instructions

Make Paneer Cheese

1. Bring milk to a boil in a heavy sauce pan. Once the milk boils, remove it from the burner.

2. Add the lemon juice to the milk. Stir the mixture until small curds separate from the whey. This will take about 2-3 minutes.

3. Allow mixture to sit for about 10 minutes so the curds have time to form. Drain the mixture into a collander that is lined with 2 layers of your cheesecloth.

4. Tie up opposite ends of the cheesecloth when it is cool enough to handle. Squeeze out the remaining liquid from the cheesecloth.

5. Place your paneer onto a plate, leaving it in the cheesecloth.

6. Flatten paneer to about 1/2" thick and place another plate on top. Put something heavy on top of plate to keep paneer flat. This can be soup cans, a book, or anything else that will weigh it down. Allow this to sit for 20 minutes.

7. Pour off any remaining liquid from paneer and refrigerate overnight. You could also dip paneer into cool water for 2-3 hours. Enjoy.

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Cook Frozen Potstickers

A plate of cooked potstickers.

Add a new side dish to your dinner repertoire with a package of frozen potstickers. While making potstickers from scratch requires you to individually fill and wrap each one, cooking frozen potstickers is nearly as simple as preparing spaghetti noodles. You can cook potstickers as a side dish with a stir-fry dinner or serve a batch of them as appetizers for a party or casual snack.

Instructions

1. Pour 2 tbsp. of vegetable or olive oil into a large frying pan.

2. Heat the pan over medium heat until the oil is hot. This should take approximately one to two minutes.

3. Add a single layer of potstickers to the frying pan. Try not to stack the potstickers in the pan or they may stick together.

4. Pour enough water into the pan to cover the bottom half of the potstickers. This could require 1/2 to 1 cup of water. Do not completely submerge the potstickers or they may become soggy.

5. Cover the frying pan and wait eight to 10 minutes for the potstickers to cook. If the water in the pan evaporates before eight minutes have passed, add more water to prevent the potstickers from burning.

6. Uncover the pan and carefully pour any remaining water into your sink.

7. Return the pan to the stove and cook the potstickers over medium heat, turning occasionally, until the exterior is golden brown.

Tags: cook potstickers, eight minutes, frozen potstickers, medium heat, over medium

What Vegetables Are Good With Alfredo Pasta

Spinach goes well with thick Alfredo sauce.

Legend has it that Alfredo di Lelio created Alfredo sauce to satisfy his wife's pregnancy cravings. Although most recipes for pasta Alfredo feature fettuccine, other types of pasta, such as penne, work well. Some of the recipes include meat, either chicken, shrimp or pancetta. The common denominator is di Lelio's signature thick and creamy sauce. Made with butter, cream and a lot of cheese, this sauce is heavy. When choosing vegetables to go with your pasta Alfredo, you have several options. You can add vegetables, either boiled or roasted, directly to the dish. You can serve side vegetables, or a salad.

Boiled or Steamed Vegetables

A large variety of vegetables can be cooked with the pasta or with the sauce, cutting down on dishes to wash. Add frozen vegetables and those that take longer to cook when you add the pasta to the boiling water. Good choices are green peas, broccoli and chopped asparagus. Cook fast-cooking vegetables such as spinach with the sauce.

Roasted Vegetables

Roast vegetables in the oven. The flavor of roasted vegetables does not get overwhelmed by the sauce. Roast a combination of red peppers, asparagus and tomatoes. If you are preparing a vegetarian pasta Alfredo, roasted portobello mushrooms add a meaty texture to the dish. Add the roasted vegetables when you mix the pasta and sauce together.

Side Vegetables

Green vegetables such as asparagus and broccoli make a wonderful side dish. The color contrasts nicely with the white sauce. Drizzle lemon juice on the vegetables and garnish with a small amount of grated Parmesan cheese. Be careful not to add too much cheese, because there is a lot of cheese in the Alfredo sauce.

Side Salads

Because pasta Alfredo is quite rich, a light salad complements the dish very well. Use either mixed greens or spinach. Add bell pepper, tomato and red onion. You should avoid creamy Caesar dressings. Instead, opt for lighter vinaigrette-style dressings and add a small amount of grated Parmesan cheese.

Tags: pasta Alfredo, Alfredo sauce, amount grated, amount grated Parmesan, grated Parmesan, grated Parmesan cheese

New Breakfast Ideas

Many people enjoy breakfast; however, the same breakfast every day gets old. Use common breakfast ingredients in new breakfast ideas and give the family something different from the same old thing all the time. Look at the different ideas to see if something is right for you.

Alternatives to Traditional

Many people consider breakfast the most important meal of the day. The same breakfast every day is boring. Liven it up by making breakfast grabbers. Scramble eggs and set aside. Scramble cooked sausage or crumble cooked bacon and set this aside. Grate a desirable amount of cheese. Open a can of buttermilk biscuits and press each one into a muffin tin. Place a spoonful each of egg, sausage and/or bacon and top with cheese. Bake in a 350-degree oven for approximately 15 minutes or until the cheese is bubbly and the edges of the biscuits are brown. Remove from the oven and allow the biscuits to cool slightly.

Make a breakfast casserole the night before. Layer the bottom of a casserole dish with slices of bread. Mix approximately one cup of cooked sausage or bacon, crumbled, with four eggs, one can of cream of mushroom soup, one cup of salsa, one half cup of milk and one half cup of grated cheese. Pour the mixture over the bread in the casserole dish and top with another half cup grated cheese. Place in the refrigerator until the next morning and bake 45 minutes to one hour at 350 degrees. Allow the casserole to cool slightly before slicing. Omit the salsa if you don't want a spicy casserole.

Healthier Choices

Mix all-natural fruit preserves with plain yogurt and top with a spoon of trail mix for a healthier alternative to breakfast meat and eggs. Fresh fruit works just as well.

Mix fruit cups with cottage cheese. Any type fruit cup is desirable. Use spoonfuls of cottage cheese to a preferable taste. Use either the juice and the fruit or just the fruit.

Spread cookie dough in a pizza pan and cook until browned in the oven. Top with different types of fresh fruit. Pour Strawberry glaze over the fruit and refrigerate overnight. Slice and go for a quick breakfast the next morning.

Other Ideas

Cook instant rice according to package directions and add butter and sugar to individual bowls of rice in desirable amounts for flavor. Alternatively, add honey or molasses.

Prepare Bisquick mix according to package directions. Add cooked crumbled sausage and grated cheese to the mix. Drop by spoonfuls onto a greased cookie sheet or into greased muffin tins and bake at 350 degrees until golden brown. Remove from the oven and add butter inside each muffin.

Tags: grated cheese, according package, according package directions, breakfast every, brown Remove, brown Remove from, casserole dish

Make Vegan Carrot Cake Cupcakes With Buttercream Frosting

Don't bother telling your friends that these vegan carrot cake cupcakes are vegan, because they're so delicious it will make no difference. The cupcakes are light and moist, and the creamy vegan buttercream frosting finishes them off in high style.

Instructions

Vegan Carrot Cake Cupcakes

1. Preheat the oven to 325 degrees.

2. Place the applesauce in a small mixing bowl and stir in the baking powder. Mix it thoroughly and set it aside.

3. Combine the flour, sugar, baking soda, cinnamon, salt and nutmeg in a large mixing bowl and mix well. Add the crushed pineapple grated carrots, oil and applesauce mixture. Blend thoroughly.

4. Spoon the batter into cupcake tins lined with paper muffin cups and bake the carrot cake muffins for 30 minutes.

5. Remove the muffins from the oven and allow them to cool before frosting them with buttercream frosting. (See recipe below.)

6. Frost the cupcakes generously with vegan buttercream frosting, and serve.

Vegan Buttercream Frosting

7. Place the shortening and margarine or butter substitute in a bowl and let them warm to room temperature. Mix them together with a fork until they're completely blended.

8. Add the vegan powdered sugar a little at a time until all of the powdered sugar is incorporated. Continue beating until the frosting is fluffy.

9. Stir in the pure vanilla extract and the soy milk and whip it by hand for another 4 to 5 minutes.

10. Frost the vegan carrot cake cupcakes, and store any remaining buttercream frosting in the refrigerator.

Tags: buttercream frosting, Buttercream Frosting, Carrot Cake, carrot cake, carrot cake cupcakes, Carrot Cake Cupcakes

Different Ideas For Turkey Stuffing

Tukey Stuffing Recipe

Turkey stuffing, oozing from the bird or roasting in a casserole dish, is a must have. Traditionally spiced with onion, parsley, sage and more, turkey stuffing is expected at any Thanksgiving Day feast. Place your stamp on this traditional holiday dish with new ingredients such as sweet dried fruits, nuts, sausage or even sliders. Whether you use bag mixes, bakery breads or even crackers, this Thanksgiving test out a new recipe for a traditional favorite.

Sausage Stuffing

Looking for a little more meat on the table? Try a stuffing recipe that calls for sausage. Add an extra earthy flavor to your Thanksgiving table. For a sweet and crunchy dish, use pecans and add a layer of smoke with pancetta or bacon. Here is a quick recipe to add some sausage to this traditional dish.

Saute 1/4 pound of sausage and drain fat. Combine sausage in a glass baking dish with 1/4 cup diced onion, 1/4 cup diced celery, 4 cups cubed and slightly stale bread, 1 cup cream, 2 eggs and 1 bunch chopped sage. Salt and pepper to taste. Bake at 275 degrees for 30 minutes or until the center is firm.

Bread Alternative Stuffing

This recipe is a vegetarian and gluten-free alternative for your next Turkey Day meal. Substituting rice for bread as the base of this stuffing makes for an unexpected taste on your festive table.

Cut three sweet red peppers into 1-inch bits. Trim the top off two small fennel bulbs and cut into 1-inch bits. Toss peppers and fennel in a bowl with two chopped onions, four sliced cloves of garlic, 2 teaspoons rosemary, salt and pepper. Spread the mixture on a large rimmed baking sheet. Roast at 425 degrees for one hour, until veggies are tender and juicy.

Bring 2 cups water, 2 cups chicken stock and 1 cup wild rice to a boil. Reduce heat and simmer for 20 minutes. Add 1 1/4 cups basmati rice to the pot, continue to simmer until all the rice is tender, about 15 to 20 minutes.

Combine roasted vegetables, rice, 1/2 cup of pine nuts and 1/3 cup of chopped parsley. Let cool and serve.

Mushrooms and Hazelnut Stuffing

Nothing says fall like the earthy taste of mushrooms and the crispy crunch of hazelnuts. Your family will drool over this delectable and different stuffing recipe showcasing three types of mushrooms.

Slice a loaf of challah bread into crust-less cubes, arrange on baking sheet and bake for 15 minutes at 350 degrees. Simmer 2 cups of chicken broth in a small saucepan. Remove from heat and soak 1 ounce porcini mushrooms in broth until softened, about 30 minutes. Remove and chop mushrooms coarsely.

Saute three chopped leeks and 1 cup chopped shallots in butter for 5 minutes. Add 20 ounces crimini mushrooms and 8 ounces shiitake mushrooms; continue to cook for 10 minutes. Add 2 cups chopped celery, four cloves minced garlic and the porcini mushrooms to skillet; continue to cook for 5 more minutes.

In a large bowl, combine bread cubes with mushroom mixture. Add 1 cup chopped toasted hazelnuts, parsley, thyme, sage, rosemary, salt and pepper, stirring thoroughly. Add two large eggs and continue mixing. Slowly add remaining chicken broth to bowl until bread reaches desired moistness. Be careful not to drench bread.

Bake mixture at 325 degrees in a covered buttered casserole dish for about one hour. Uncover dish and continue baking for 15 minutes to crisp top.

Tags: 1-inch bits, about minutes, baking sheet, casserole dish, chicken broth