Should I Pick A Hard Green Tomato To Ripen Off The Vine

Placing green tomatoes with already-ripe fruit encourages faster ripening.

While most tomatoes ripen best on the vine, it's not always possible to let them stay there. As cool weather approaches, tomato growers may find their vines covered in full-sized green tomatoes that won't ripen before the first frost. Instead of making fried green tomatoes or letting the fruit freeze solid, consider picking these green tomatoes early and ripening them indoors.

Picking

Unripe tomatoes won't fall off the vine like fully ripe fruit. Pick unripe tomatoes by snipping them off the vine, leaving a very short stem. Avoid long stems, which can puncture other tomatoes. Never pull the stem out of the green tomato, since this invites decay.

Ripening

Sort immature tomatoes by their color to encourage simultaneous ripening. Tomatoes may be entirely green, slightly pink, entirely pink or nearly ripe. Place each fruit in a shallow box or thick bed of straw in a location between 55 and 70 degrees, as these conditions encourage faster ripening. Wrap tomatoes individually or place newspaper between them to keep any spoiled tomatoes from contaminating the others. Keep all fruit in the dark until ripe.

Time Frame

According to Oregon State University, green tomatoes take between three and four weeks to ripen fully. Cooler temperatures tend to slow ripening. Check the tomatoes every few days to remove spoiled fruit or fully ripe tomatoes. To speed up ripening, place an already-ripe tomato or banana in an enclosed container with the green fruit. To slow down ripening, remove all ripe fruit immediately as it becomes edible. This prevents it from affecting other tomatoes.

Considerations

Not all green tomatoes will ripen after picking. Indoor ripening only works on tomatoes that have reached the mature green stage. These fruits will have grown to full size and have a yellowish interior and sticky or jelly-like substances surrounding the seeds. Some mature green tomatoes develop a pinkish or reddish tint close to the blossom end. If the green tomato has soft seeds or has not yet produced jelly-like pulp, it won't ripen off the vine. Can or cook these fruits.

Tags: green tomatoes, faster ripening, fully ripe, green tomato, mature green, other tomatoes

Make Lowfat Cheese Fondue Recipe

Make Low-Fat Cheese Fondue Recipe

Fondue come from the French word "fondre, which means "to melt". We use the word fondue to describe foods that are cooked or dunked into a heavy sauce that is kept warm at the table. Although the word is French, it is actually the Swiss that are given credit for inventing this wonderful way of eating. They came up with it from necessity rather than invention. They would make their cheeses and breads in the summer months to be stored for winter use, but by the time winter came, the cheese and bread were so rock hard they had to use an axe to slice the bread!. Then they discovered that by adding some wine to the cheese and putting in a pot over the fire, it would melt and tasted delicious. They further found that dipping the hard bread into it make it soft and edible. Fondue has been a favorite method of eating ever since. Follow the steps below and you can make a low-fat cheese fondue that you can enjoy guilt free!

Instructions

1. In a medium saucepan on low to medium heat, put in cheese and cornstarch and begin to melt cheese.

2. Add wine and continue to heat till mixture starts to bubble. Make sure after adding wine that you do not allow the mixture to boil. It should have very small bubbles. If it does start to boil, remove from heat for a minute or two.

3. Add the rest of the ingredients and continue to cook and stir until thoroughly melted together. Then pour into fondue pot and keep warm.

Tags: Cheese Fondue Recipe, Fondue Recipe

Science Projects With Jello & Fruit

School science projects are often done using Jell-O and fruit. Look at the ingredients in a box of Jell-O and gelatin will be near the top of the list. The gelatin is an animal protein made of chains of amino acids. As the Jell-O cools this protein is what causes it to set. Enzymes in various foods, including some fruits, will break the protein chain down and cause the Jell-O to liquefy. Projects using these commonly obtained items to observe the effects are safe and fun. Another simple project for even younger children is making glowing Jell-O.

Gather Supplies

Obtain Jell-O of any flavor and a variety of fresh fruits. Include fresh pineapple, papaya, figs, kiwi, apples, oranges and bananas. The fruit should be ripe. It should not be canned, as the other ingredients in the can may contaminate the experiment. Small dishes all of the same size will be required, one for each type of fruit to be tested. A measuring cup that shows milliliters will be used along with a food scale. Masking tape and a marker will be used to label the dishes. A notebook and pen are needed to record the results. A digital camera will be used to photograph the results.

Prepare the Ingredients

Label each dish neatly using tape and a marker with the type of fruit that will be added. Label one dish "Jell-O only." This will serve as a control. Prepare the Jell-O. Measure out 100 mm of Jell-O into each dish that will be tested. Allow the Jell-O to set overnight. The next morning peel the fruit. Cut and weigh the fruit to obtain 1-oz. or 30-gram pieces (depending on what the scale shows). Create a well in the Jell-O with a spoon. Place a piece of each type of fruit in one of the wells. Refrigerate the dishes overnight.

Observe and Record the Results

Examine the control dish to ascertain that the Jell-O did not break down. Examine each dish of Jell-O and fruit and record the results in a notebook. Take pictures of each dish to place on a poster.

Record the Conclusions

Record the conclusions reached. Which fruits contain enzymes that broke down the Jell-o? Which ones mildly affected the Jell-O? Which ones did not affect the Jell-O at all?

Prepare Your Display

Prepare your display including neatly printed labels and descriptions for the poster, photographs and your notebook according to the rules of the science fair.

Glowing Jell-O

Prepare Jell-O as directed on the box, except use tonic water instead of regular water. Add some canned cubed pears or peaches. Spray molds with a nonstick spray. Pour the Jell-O into the molds and let them set. As an alternative pour the Jell-O in a flat pan and cut out shapes with cookie cutters. Cut small viewing holes in the side of a cardboard box. Cut another hole in the end of the box. At the science fair unmold the Jell-O. Turn out the lights and shine a black light through the hole in the end. View it through the holes in the side. Regardless of the flavor of Jell-O that was used, it will glow blue under the black light. This is because of the fluorescence of the quinine in the tonic water. What is even better is that the Jell-O is absolutely safe to eat.

Tags: each dish, type fruit, will used, black light, dish Jell-O, each type, each type fruit

Science Projects Which Type Of Chocolate Melts The Fastest

Science projects involving chocolate are bound to be popular.

A science project involving chocolate is an easy way to entice students into learning something scientific, especially if there's the possibility of eating some chocolate in the process. The melting point of chocolate is of concern to those in the industry, as it's necessary to know manufacture a chocolate that melts easily in the mouth, but not too quickly on the shelf in a store.

Shade and Sun Melting Point Project

This project explores the point at which different chocolate melts in the sun. Break up chocolate into small pieces of similar size. Using chocolate chips is also an option. Place a piece of chocolate on a paper plate and then leave it outside under a tree or any area that provides shade. Make a note of how much time passed before the chocolate melted. Then place a similar piece of chocolate in the full sun and note how long it takes to melt. Do this with white chocolate, dark chocolate and milk chocolate and compare the amount of time it took to melt each piece. Make note of which chocolate melted fastest.

Save the Chocolate Shop Project

Introduce students to this project by presenting them with a problem that they have to solve. The situation is as follows: there is an unprecedented heat wave in a small town and the local sweet shop has lost its power. Any chocolate that melts and then solidifies again, must be thrown away and the shopkeeper will lose money. The good news is that there is a small, battery operated fridge into which only about a hundred bars of chocolate can be placed. The problem is that there are five hundred bars of different types of chocolate. Help the shopkeeper decide which chocolate should be placed in the fridge by studying which chocolate will melt first and at what temperature. Provide students with samples of different types of chocolate, including white, dark and milk chocolate. Have them draw up a chart with instructions to the shopkeeper on save his chocolate. This might involve putting some chocolate in the fridge for a few minutes and then rotating with the chocolate bars in danger of melting next.

Melt in Your Mouth Project

Here is a science project that students will be begging to participate in. It will help them understand and learn about the concept of body temperature as well as study the temperature at which chocolate melts. Each student receives a square of white, milk and dark chocolate. Using a thermometer, students take their own temperature. Normal body temperature is 98.7 degrees Fahrenheit. Explain that it is alright to be a degree higher or lower than that as the measure is an average which means that there will be some variation. Students then place a piece of chocolate in their mouths and record how long it takes for the different pieces to melt and then compare these rates to determine which type of chocolate melts quickest.

Dark Chocolate Project

These days, dark chocolate has become increasingly popular and the trend is for the percentage of cocoa to be written on the packaging. Provide students with three types of dark chocolate with varying percentages of cocoa. As in the previous experiment, leave the chocolate in the full sun on paper plates and make note of which chocolate melts first. This experiment can also be adapted to compare different brands of chocolate to see which melts the fastest.

Tags: which chocolate, chocolate melts, dark chocolate, piece chocolate, that there, body temperature

Low Sodium Diets

About Low Sodium Diets

The average adult American eats at least 5 tsp. of salt every day. This amount is nearly twenty times the amount of sodium the body needs to properly function. High levels of sodium are found in a variety of foods, both natural and processed foods. Excess sodium is proven to be detrimental to health and can contribute to the development or worsening of a variety of serious medical conditions. Low-sodium diets work by reducing daily sodium consumption and restoring the body's optimum salt-to-water ratio.

Significance

Excessive intake of sodium has been linked to a number of diseases and medical conditions, including stroke, heart attack, high blood pressure and edema. When the body's sodium levels are too high, fluid is retained. This can result in swelling of the feet and legs and fluid collection around the lungs. Low-sodium diets are an essential part of treatment for many people with these medical conditions. Some experts even argue that all adults should reduce their dietary intake of sodium in order to prevent future health complications from ever developing. The recommended daily dose of sodium depends on age, activity level, ethnicity and a variety of other factors.

Function

Sodium is a mineral essential to the proper functioning of the body. The human body, when healthy, is able to adequately regulate its own levels of sodium without dietary intervention. However, in some people, such as the elderly and those in poor overall health, eating a diet high in sodium can cause the body to retain too much fluid. This can be especially harmful in people suffering from heart disease or high blood pressure. A low-sodium diet reduces the likelihood of harmful fluid retention and edema. By reducing dietary intake to 3,000 mg of sodium per day, most people will experience health benefits such as lower blood pressure. Some individuals may need to restrict their total amount of sodium to even lower levels, such as 2,000 mg per day, before any positive health benefits are experienced. The objective of a low-sodium diet is not to completely eliminate sodium from the diet, but to reduce the total amount consumed.

Considerations

Excess sodium may contribute to a number of health conditions, but sodium is not all bad. It controls the fluid balance inside the body and works to maintain blood volume. The ratio of salt to water in the body is critical to metabolism, and salt maintains the balance of electrolytes both inside and outside of cells. Without sodium, the human body cannot function.

Misconceptions

Many patients fail to begin or adhere to a low-sodium diet due to the misconception that reduced salt means reduced flavor. This is not always the case, and many low-sodium foods are both healthy and tasty. A variety of herbs and spices can be used in lieu of sodium that will increase flavor without compromising health. Moreover, a plethora of low-sodium foods are now available in most grocery stores, and are designed to be as flavorful as their high-sodium counterparts.

Warning

Because sodium is essential to a number of metabolic processes in the human body, severely restricting sodium intake may actually be detrimental to optimum health. A low-sodium diet should only be started under the guidance of a medical professional or nutritionist. Is it important to remember that the body loses higher amounts of sodium during times of increased activity and sweating, vomiting and diarrhea. Medical conditions that cause increased urination, such as diabetes or kidney disease, may also result in greater excretion of sodium. According to The National Academy of Sciences, adults should consume a minimum of 500 mg per day of sodium to avoid potential problems and maintain optimum health.

Tags: low-sodium diet, blood pressure, human body, intake sodium, medical conditions

What Should Be Served In A Balloon Glass

A balloon glass is a wine glass with a larger-than-average bowl. These larger glasses are made to hold anywhere from 4 to 6 oz. of wine, exposing a larger surface area of the wine to air while at the same time "cupping" the aroma of the wine in the bowl. A balloon glass is generally used for bold, rich, red wines.

History

Though the Riedel family started making glass 250 years ago in Bohemia, it was not until 1961 that Riedel introduced a revolutionary concept in stemware. It was this Austrian business that advanced the idea of using different glasses to serve different wines. Riedel believed that the size and shape of the stemware had a definite impact on the experience of wine-tasting. By 1973, the idea of specialized glassware for specific wines had caught on all over the world.

Function

The theory behind the balloon-shaped wineglass is simple. The size and shape of the glass affect both aroma and taste. The large bowl of the balloon glass allows mature, full-bodied red wines to "breathe," enhancing the aromas. The large surface area of the bowl also allows for a swirl, circulating the aromas. Finally, the smaller circumference of the mouth of the bowl prevents evaporation of the alcohol. A low-stemmed balloon glass used for cognac enables the hand to cup the bowl, warming the glass and the contents.

Types

There are catalogs that list dozens of different styles of balloon-glass stemware. Generally, the differences have to do with size and the stem. Some balloon-glass wine glasses can hold an entire bottle of wine; the average glass holds 4 to 5 oz., with room to spare in the bowl. Cognac balloon glasses will have shorter stems, and the new stemless balloon glasses are also in vogue now. Wineglasses can be made of glass or crystal. Red wines including burgundy, pinot noir, shiraz, rhone, barola and barbaresco will traditionally be served in a balloon glass.

Benefits

There are those who firmly stand by the balloon glass as the only stemware to be used for full-bodied red wines. The entire sensory pleasure involved in wine drinking is as crucial to the wine experience as the wine itself.

Misconceptions

In the past few years, the idea of pairing wines with certain glassware has come under scrutiny. When tested, people drinking wine from expensive, crystal stemware perceived the wine as being exceptional, even though the wine may have in fact been just the opposite. So, though a balloon glass may have 50 years behind its use as the right glass to serve with red varietals, there is no scientific evidence to prove its necessity.

Tags: balloon glass, balloon glass, balloon glasses, bowl balloon, bowl balloon glass, full-bodied wines

Make Taco Salads

Serving buffet style makes your preparation work easier, while allowing your guests to have fun making their own meal.

Taco salads are simple to make, yet hearty and healthy. Best of all, taco salads allow everyone to customize their own meal to their liking. Provide a variety of ingredients and toppings, then set up the food buffet style. This recipe serves four, but can be easily increased to accommodate a crowd.

Instructions

1. In a pan over medium heat, brown the ground beef or turkey. Drain off any excess grease and return the meat to the pan.

2. Add the taco seasoning packet and the water to the cooked meat. Mix it well and simmer for about 10 minutes or until the liquid is mostly absorbed. Place the meat mixture in a serving bowl.

3. Set up the rest of the ingredients buffet style; on a counter or a side table, place the serving bowl of meat next to the tortilla or corn chips. Serve the chips in an open bowl so it's easier for your guests to reach them. Put the shredded cheese in a bowl with a spoon for serving, then have a large bowl of the salad with salad tongs and smaller bowls for the tomato, olives and onions, each with their own serving spoons. At the end have the salsa in an open container with a spoon, the sour cream and the ranch dressing.

4. Allow each person to put together their own taco salad, but provide help to younger children. The order of the ingredients laid out is only one option. Some guests may prefer to make their taco salad beginning first with the lettuces, then pile on the chips, meat, cheese and other toppings.

Tags: buffet style, serving bowl, taco salad, their meal, their taco, their taco salad, with spoon

Make Cinnamon Bread In A Bread Maker

Delicous warm cinnamon bread your family will LOVE. Great warm with butter or toasted. Makes a great Peanut butter sandwich.

Instructions

1. Plug in bread maker and fit pan into it :)

Or you can fill pan before fitting into bread maker.

2. Add ingredients

water or milk 8 1/2 ounces (1 cup + 1 Tablespoon)

2 3/4 cups bread flour

2 Tablespoons powdered milk if using water

1 1/2 Tablespoons sugar

1 1/2 teaspoons salt

1 teaspoon cinnamon

2 Tablespoons butter or Margarine (cut into quarters and placed in corners of pan)

1 1/2 teaspoons bread machine yeast or 2 teaspoons active dry yeast (make a well in flour mixture in center of pan for yeast)

3. Turn bread maker on and let run thru it's baking cycle.

In the meantime make a pot of my Payday Soup http://www.ehow.com/how_4770268_make-payday-soup.html

4. When bread is done loosen from pan and place on cooling rack. Immediately brush with butter or margarine and wrap in plastic wrap for at least 10 minutes.

5. Enjoy fresh warm bread with butter....YUM

Tags: bread maker, with butter

Cut Cucumbers For A Veggie Platter

Cucumber slices are ideal for serving alongside dip.

Serving a veggie platter as an appetizer makes the difference between stuffing guests with high-carbohydrate finger foods and offering a healthy, vitamin-rich option. Cucumbers have a crunchy texture and refreshing, mild flavor that pairs well with dips and mixes with other fresh vegetables such as carrots, celery, radishes and peppers. Cut cucumbers into slices that are thick enough for guests to grasp and dip, adding to the functionality and presentation of the veggie platter.

Instructions

Cucumber Rounds

1. Wash the cucumbers under cold water and wipe the peel with a paper towel to remove dirt and pesticides and to dry the vegetable.

2. Peel waxed cucumbers with a vegetable peeler or leave the peel on unwaxed cucumbers. Place the cucumber horizontally on the cutting board. Cut both tips off with a chef's knife.

3. Angle the chef's knife diagonally into the flesh of the cucumber. Cut the cucumber from one end to the other into 1/4-inch-thick diagonal, round slices.

Cucumber Sticks

4. Wash the cucumbers under cold water and wipe the peel with a paper towel to remove dirt and pesticides and to dry the vegetable.

5. Place the cucumbers vertically on the cutting board. Cut the tips of the cucumbers off with a chef's knife.

6. Cut the cucumbers in half lengthwise. Turn the cucumber halves 90 degrees so they are horizontal and cut-side down.

7. Cut the cucumber halves in half width-wise to quarter the cucumbers. Cut the quarters in half lengthwise to create cucumber sticks that resemble the shape of pickles.

Tags: chef knife, cold water, cold water wipe, cucumber halves, cucumbers under, cucumbers under cold

The Ways To Serve Fresh Pineapple

Fresh pineapple is a nutritious fruit that is versatile and easy to serve.

A fresh pineapple has a sweet taste that complements several other foods and provides many health benefits. It is rich in vitamin C and contains the enzyme bromelain which helps with digestive problems. Eat fresh pineapple to help build and repair body tissues and metabolize fats. This versatile fruit is delicious served alone or combined with other ingredients. Ripe pineapples are easy to cut up and serve in a variety of different ways.

Pineapple Salsa

Bring out the flavor of broiled fish, pork, beef or chicken with the unique taste of pineapple salsa. Combine fresh pineapple chunks with green and red bell peppers, chopped green onions, cilantro, salt, pepper and honey to make a delicious salsa ready to serve after only a few minutes. Add jalapeno peppers for a spicier taste. Use only fresh pineapple in this recipe because of its natural sweetness.

Breakfast Smoothie

Fresh pineapple adds a touch of sweetness to a healthy morning smoothie. Combine fresh pineapple chunks, oranges, mangoes, tangerines, low-fat plain yogurt, skim milk and ice in a blender to make a smooth, healthy and delicious morning eye-opener. Try other fruits with fresh pineapple for a different flavor combination. For example, bananas and pineapple blended together make a smoothie that is high in potassium and vitamin C.

Pineapple Parfait

This recipe is chocked full of pineapple taste and goodness. Place fresh pineapple chunks in a baking pan and bake at 400 degrees for about 20 minutes. Cool after baking and combine with bananas, caramel ice cream topping and cinnamon. Layer the fruit mixture in a parfait glass with vanilla yogurt and low fat granola. Garnish with a pineapple chunk skewered on a toothpick.

Tropical Salad

Make a cooling tropical salad for summer dining with fresh pineapple and other fruits. Mix pineapple chunks with bananas, mangoes, kiwi, green and red grapes and mandarin oranges together in a decorative glass bowl. Provide poppy seed dressing for an added touch of flavor. Serve the salad alone or combined with a tray of assorted cheeses and crackers.

Fruit Kabobs

Fresh pineapple adds just the right touch of flavor and color to fruit kabobs. Skewer chunks of pineapple, whole fresh strawberries, large pieces of bananas, slices of kiwi, orange segments and apple chunks on bamboo skewers and refrigerate until they are icy cold. Serve the fruit kabobs for breakfast, brunch, lunch or dinner for a different side dish. Serve these kabobs with snack foods and drinks at parties.

Grilled Pineapple

Fresh pineapple adds flavor to meat dishes such as beef and pineapple kabobs cooked on the grill. Marinate boneless top sirloin steak in teriyaki sauce. Then cut into 1/4 inch strips and skewer onto stainless steel or bamboo skewers along with whole water chestnuts and chunks of fresh pineapple. Grill over medium heat about four minutes. Use chicken instead of beef for a different taste.

Tags: fresh pineapple, pineapple chunks, Fresh pineapple adds, fresh pineapple chunks, pineapple adds, alone combined, alone combined with

Use A Fondue Pot For Warming Food

Fondue pots can be used for many diverse food stuffs.

Fondue pots are heating vessels that are usually used to melt and keep at a constant temperature cheese, chocolate or soup products. Eating fondue is actually dipping foods in the melted concoction to give it a coating of whatever the melted product is. Fondue pots may also be used to heat up non-fondue specific foods as well.

Instructions

1. Put the food into the fondue pot. The fondue pot should be turned off and unplugged before doing this to ensure consistency and to prevent potential damage to the pot. If food is placed in the pot while it is already on, it can result in that food being burnt to the bottom of the pot. Solid foods alone should never be emptied into fondue pots as this can cause burning. Fondue pots are designed to circulate the dish while it is heating up and solid foods cannot circulate. If you must put a solid food in, pour in a liquid along with it, like water or milk, to keep it from burning.

2. Cover and turn the fondue pot on medium heat. This will allow the heat to pick up at an easy pace, not burning anything. Once the food in the pot begins to boil, reduce the heat of the fondue pot down to low heat where it can simmer.

3. Allow the dish to simmer for as long as needed. When it is ready to be served, turn the pot off before serving. If the pot is staying out for a long period of time, keep the pot off for an hour or so before turning it back on to low heat. Do not keep the pot on for longer than four hours after removing the cover and serving.

Tags: Fondue pots, into fondue

Homemade Dehydrated Apple Slices

Dried apples make a delicious snack.

Although apples are usually enjoyed plain, with dip or baked into a dessert, true apple lovers know that you can enjoy apples in many different ways, including slicing and dehydrating them to make dried apple snacks. If you have a dehydrator, this is an easy task, but you can also dehydrate the apples in the oven or even in a car on a hot summer day. Choose the best option for you based on what you have to work with.

Instructions

Dehydrator

1. Place the apple slices in a single layer on each rack of the dehydrator so that the pieces aren't cut together.

2. Sprinkle the pieces with cinnamon or another spice if you prefer.

3. Place the racks into the dehydrator and set for 140. Allow 12 to 24 hours for the apples to dry to your desired result, weather chewy or crispy.

Oven Method

4. Preheat the oven to 150 degrees Fahrenheit, or the lowest setting possible.

5. Place the apples on metal cake racks in a single layer so that the pieces are not touching each other.

6. Sprinkle the slices with spices if you prefer, then place the racks into the oven and allow the apples to dry for about 10 to 20 hours, rotating the racks periodically to ensure even cooking.

Sun Drying Method

7. Place the apple slices on shallow cookie sheets.

8. Loosely cover the apples with a cheesecloth to keep bugs out.

9. Place the cookie trays on the dashboard inside of your car, which should be sitting directly in the sun.

10. Roll the windows up and allow the apples to dehydrate for up to two days, depending on how hot is is in your area. Bring the apples inside overnight and return to the car the next morning if they need to be dried longer.

Tags: allow apples, Place apple, Place apple slices, racks into, single layer, that pieces

Eat Fish On The Bone

Fish is sometimes served whole which may mean the bones need to be removed before eating. If you’re in a restaurant, the waiter should be able to do this for you if you ask. If not, you can do it yourself. Follow these steps to eat fish on the bone.

Instructions

1. Slice down the center of the fish from the head to the tail using a knife--a table knife is OK. Press gently until you feel the backbone and cut slowly to the tail end.

2. Slide the knife gently underneath one side of the fish along the top of the vertebrae. Lightly lift the fish meat from the bones.

3. Use a spoon to aid you with the other hand and gently work your way down the fish, loosening it from the bones. Slide the fish fillet away from the bones.

4. Perform the same procedure for the other half of the fish. If the fish has been cooked properly, this should be easy.

5. Turn the fish over and repeat Steps 1 through 4 for the other side of the fish. When you’re finished you should have four fillets ready for eating.

Tags: from bones, side fish

Start A Gourmet Food Business With Dry Dip Mixes

Dips are a popular appetizer and come in countless flavors.

Dry dip mixes include the dry seasonings to make a variety of dips, with the customer having to add only one or two simple ingredients. Starting a business that produces dry dip mixes allows you to express your culinary creativity and is not as complicated as it seems.

Instructions

1. Develop a number of different dry dip recipes and test them on your friends and family. Dip mixes such as onion and ranch are popular with many people and are simple to put together, but your recipes can be as unique and creative as you like. Mix up small batches, and ask for input from your testers so you can fine-tune your recipes before offering them to the public.

2. Print up labels for each individual dip, noting the type of dip and the ingredients. On the back side of the label, add simple instructions on turn the dry mix into a finished dip.

3. Package your finished dry dip ingredients in small plastic bags, attaching a label to each bag. Clear plastic bags work best, as they allow your customers to see the ingredients they are purchasing.

4. Place advertisements in local papers and food magazines showcasing your business. Visit nearby businesses such as grocery stores and supermarkets and post your fliers on their public bulletin boards.

5. Create a website for your gourmet food business. The Internet offers your business worldwide exposure. You can construct the page yourself if you are knowledgeable in web design or hire a company to build it if you lack the necessary skills. Make sure your page clearly states the different types of dips you make, as well as prices and how many servings each package will produce.

6. Offer small gifts to existing customers if they refer new people. For example, if a customer that has ordered from you before refers three new customers, send them a free dip mix. Word-of-mouth advertising is free and effective if customers are pleased with the quality of food provided by your business.

7. Attend local fairs and trade shows to market your product. Mix up small batches of your dips and have them available at your booth for people to try on site. Hand out business cards and fliers along with small sample packets of your dips to encourage customers to try your product at home.

Tags: your business, plastic bags, small batches, your dips, your product

Tomato Relish Sauce

Tomato relish sauce combines tomatoes with sugar, vinegar, seasonings and peppers.

A well-made relish can add amazing depth and flavor to even the most plainly cooked beef, chicken or pork. Although relishes range from sweet and smooth versions to tart, chunky and spicy concoctions, all contain the same basic set of ingredients: finely chopped fruits or vegetables and seasonings such as salt, sugar, spices or vinegar. Tomato relishes are popular additions to beef sandwiches and hamburgers, and make an eye-catching and tasty topping for sliced beef roasts. While you can purchase prepared tomato relish sauce, making your own is simple, inexpensive, healthy and allows you to adjust the taste to your own unique preferences.

Instructions

1. Wash the tomatoes and use a sharp knife to cut a shallow X into the base of each. Place the tomatoes into the heatproof bowl and pour enough boiling water over the top of cover all the tomatoes. Allow the tomatoes to soak in the water for approximately 40 seconds.

2. Take the tomatoes out of the water, carefully peel and discard their skin, remove their seeds and dice each of the tomatoes. You should end up with about six cups of diced tomatoes. Set aside.

3. Heat oil in a medium-sized saucepan and add the onions and chopped green bell pepper or hot chili peppers. Cook over medium heat until the onions are softened but not browned, about 8 to 10 minutes. Add the garlic and continue to cook one to two minutes longer, stirring frequently.

4. Stir the prepared tomatoes, sugar, vinegar, salt and pepper into the mixture in the saucepan. Bring to a boil over high heat, reduce the heat to low and allow to simmer gently for one hour, uncovered. Stir the mixture frequently. After the cooking time is complete, test the relish's consistency with a spoon. If the sauce has reached the desired consistency, remove from heat and allow to cool completely.

5. Store the relish in an airtight container in the refrigerator. Allow the relish sauce to remain there for at least 24 hours -- ideally at least two days -- before using so the flavors can fully develop.

Tags: relish sauce, heat allow, sugar vinegar

Make A Communion Cake

If someone is having a first Communion, then you have to a Communion cake for this special occasion. There are many different ideas you could use for the cake, but the central point is to stress the religious significance of the event for all attending.

Instructions

1. Bake two layers of a square cake, using the instructions on the package. The size of the cake depends on your needs. Let the layers cool for 20 minutes so they can dry a bit (meaning the surface is now stiff enough to add icing).

2. Cover the first layer of the cake with a smooth, white icing, then place the other layer on top and cover it as well.

3. Download a religious image such as a cross that you would like to use (see link in Resources). Then print out this image at the size you need for your cake. Tape it down on a table. Then tape wax paper over that. The design should be visible though the paper.

4. Start adding icing to the design, following the underlying shape. If there is more than one shape in the design, use different colors. You can also vary the amount of icing to make one object thicker than another. Place the completed design in the freezer for about 20 minutes.

5. Remove the design from the freezer and gently rub your finger on the back of the wax paper to loosen the design. Once it's loose, place it quickly on the cake.

Tags:

The Best Spices For Cooking Beans

The Best Spices for Cooking Beans

Beans are a nutritional powerhouse, they're filling, and they're cheap. But they're also bland. To get the most out of your beans, you need to give them flavor, which requires adding herbs and spices. There's a certain amount of personal preference involved when it comes to determining the "best" spices in anything, and there are many possibilities to try.

Versatility

Spices can be expensive, and you may not be able to afford a great deal of them. You'll get more bang for your buck if you can get the most variety out of the smallest number of spices. For instance, salt and pepper alone may add all the flavor you want.

Besides salt and pepper, probably the most versatile spice to add to beans isn't a spice at all. It's vinegar. No matter what kind of bean dish you're making, vinegar can probably make it better. Vinegars are cheap, so you can experiment here. Try rice vinegar or apple cider vinegar. A couple of tablespoons of vinegar to a fresh pot of beans right at the beginning of cooking may smell characteristically sour at first, but after a couple of hours it will add a complex dimension of flavor that is very subtle and hard to identify: the perfect "secret ingredient."

Granulated garlic is another spice known for its versatility and cost-effectiveness. Much cheaper than fresh garlic, but almost as potent, granulated garlic adds savory-bitter notes to your final product.

Lemongrass, dried and finely shredded, goes well with beans in a variety of dishes. It adds a subtle sour undertone, not unlike lemon, as the name suggestions, but not nearly as tart or simplistic on the palette as lemon. Add a tablespoon or two of lemongrass to any bean dish at the start of cooking.

In clear or cream dishes, try a sparing amount of poultry seasoning. Beans are similar enough in texture to meat that you can get some meat-like results. In bean dishes with tomatoes, try a generous amount of Italian seasoning, along with lemon zest.

Cumin and coriander evoke the Near East and India, and can be used in bean dishes handed down from that part of the world. Try also adding a couple of cloves. And red pepper, cayenne or Tabasco will give your beans spicy heat.

Barbecue

As a matter of American tradition, beans and barbecue are joined at the hip. When making barbecued beans, start with a base of one part ground mustard, five parts Worcestershire sauce, five parts red pepper, 10 parts granulated garlic and 20 parts brown sugar. After it's cooked and ready to serve, add a different kind of "spice" in the form of whiskey.

Soup

Bean soup is a classic. If you're having beans with vegetables and meat, add rosemary, sage, marjoram, oregano, basil and bay leaves. Let the beans be washed over with the flavor of the herbs and broth, and add salt to taste.

Tags: bean dish, bean dishes, Best Spices, Best Spices Cooking, Cooking Beans

Choose A Healthy Nut Butter

Nut butters can comprise a large part of a diet, from sandwiches to dips for vegetables. Unnecessary ingredients can sneak into some nut butters, making them less healthy. Learn choose the healthiest nut butters without sacrificing taste.

Instructions

1. Understand that the healthiest nut butters can be found on the shelves of your local grocer. There is no need to travel to a specialty store in search of various nut butters. Peanut butter is the most common of nut butters in the U.S. Peanut butter is an excellent natural source of non-animal protein. However, peanut butter has the least amount of calcium when compared to other nut butters.

2. The most important part of choosing a nut butter is to realize that, no matter which nut you choose, organic butters are the best choice for a healthy diet. Organic nut butters are made from nuts or seeds that were grown without pesticides, growth hormones or genetically modified plants.

3. Decide which nut butter you would like to purchase. If you love the taste of almonds, then almond butter would be an excellent choice as it is high in calcium. Others enjoy the traditional taste of peanut butter. Peanut butter has the most protein of all nut butters. Out of all nut butters, the clear winner is soy butter. Soy butter is low in fat and high in protein and calcium. Soy butter is a tasty alternative for those with a peanut allergy. It is recommended that young children avoid peanut products until age three. Soy butter can be used for the whole family.

4. Once you have chosen a nut butter, read the list of ingredients carefully. Peanut butter should contain only peanuts. You will have to stir the peanut oil into the butter. Most no-stir varieties contain partially hydrogenated oils that have been proven to lead to heart disease. A no-stir butter without hydrongenated oils is a good second choice. There should be no added sugar in any nut butter you choose. Soy butter will have a few extra ingredients. The soybean does not contain enough oil to make a spread and extra soybean oil is not heart-healthy. Look for ingredients that list sunflower oil instead of any hydrogenated oils. Palm stearin is part of the palm fruit and will keep the contents from separating without adding any unhealthy elements.

5. Nut butters can be used several ways. Peanut butter is delicious in Thai cuisine and soy butter complements ginger salmon. With the knowledge that you have obtained a healthy spread, you can feel good using it anywhere.

Tags: Peanut butter, butter most, butter would, butters Peanut, butters Peanut butter, healthiest butters, hydrogenated oils

Recipes

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

Instructions

1. If you like graham crackers, you're going to love these Graham Cracker Caramel Nut bars! Step one in making your Graham Cracker Caramel Nut Bars with this recipe is to line a cookie sheet (with sides) with foil and spray lightly with Pam spray.

2. Step two in cooking your Graham Cracker Caramel Nut Bars with easy recipes like this one, is to arrange graham cracker squares on the sheet, separating them into rectangles.

3. Then, Heat the sugar and butter to boiling point, stirring constantly. Continue stirring while boiling for 5 minutes.

4. Pour the hot mixture over the crackers and spread evenly. Sprinkle with nuts.

5. The final step to make Graham Cracker Caramel Nut Bars with this recipe is to Bake in a 350* oven for 10 minutes. Remove and cool for 10 minutes. Remove to cooling rack until completely cooled.

Makes 48 rectangular bars

Tags: Bars with, Caramel Bars, Caramel Bars with, Cracker Caramel, cracker caramel bars

Cut Kiwi Fruit

Serve desserts, side dishes and even main dishes with sliced kiwi for an attractive presentation.

If you want to create an elegant fruit salad, side dish or dessert, you can lay slices of cut kiwi on the plate to add color and a fresh taste. The kiwi's green flesh surrounds a white center with black, edible seeds, creating a colorful display on a platter. In addition to the kiwi's attractive presentation, it provides potassium and vitamins A, C and E. The kiwi's brown, hairy exterior may deter some people from buying kiwi, but individuals who know cut it correctly can create a treat for the eyes and the stomach.

Instructions

1. Let the kiwi ripen until you can make a small indentation in the fruit when you press your thumb into it. A rock-hard kiwi will not peel or cut properly and it will have no taste. However, once a kiwi over-ripens, you cannot peel or cut it but can only slice it open in the middle and scoop out the insides. Over-ripened kiwis taste sweet and delicious but don't add to a dish's presentation like a sliced kiwi does.

2. Cut off the kiwi's top and bottom with a small paring knife.

3. Peel the brown, hairy skin off the kiwi with a paring knife. Take as little skin off as possible, as the fruit tastes delicious right under the thin skin. When you have finished you should see a green, shiny fruit.

4. Place the fruit on a place on its side and slice or dice the kiwi, depending on how you want to serve it. Don't remove the black seeds (unless you don't like their taste) as they provide a rich source of the essential fatty acid alpha-linoleic acid.

Tags: attractive presentation, brown hairy, kiwi attractive, kiwi attractive presentation, paring knife, sliced kiwi

Make Chocolate Fondue In The Microwave

A fondue party is a terrific opportunity for friends to get together for an evening of visiting and laughter. Put a pot of warm creamy chocolate fondue in the middle of the table with some delicious dipping materials and let everybody share in the fun.

Instructions

Chocolate Fondue

1. Combine the heavy cream, sugar, butter and chocolate in a microwave-safe bowl. Microwave the mixture for 2 minutes.

2. Remove the fondue from the microwave and whisk it quickly. Add the Cabernet Sauvignon and whisk it again.

3. Transfer the fondue to a fondue pot and keep it hot with a flame underneath.

4. Put the cubed pound cake, fresh strawberries and biscotti on a plate and serve it for dipping with the hot fondue.

Easy Chocolate Fondue

5. Place the chocolate chips, butterscotch syrup and sweetened condensed milk in a microwave safe bowl and heat the mixture on high for 25 to 30 seconds. Add a few more seconds of cooking time, if necessary.

6. Remove the fondue from the microwave and stir it until it becomes smooth and creamy.

7. Serve the chocolate fondue in a fondue pot with a flame. On the side, serve dippers such as fresh bananas or strawberries, cheese or toast.

Tags: fondue fondue, fondue from, fondue from microwave, from microwave, Remove fondue, Remove fondue from, with flame

Cook Red Kidney Beans

Cook Red Kidney Beans

Red kidney beans are so named because of their shape, which is very similar to that of the human kidney. They have an earthy flavor and solid texture, and are common in soups, stews, chili, and rice dishes. This method for cooking red kidney beans will allow you to prepare any size portion necessary, and may be modified to suit individual tastes.

Instructions

1. Spread the dried red kidney beans out onto a clean baking sheet. Sift through them with your hands to remove any dirt, small pebbles or other debris. Transfer the beans to a colander and rinse them under cold running water.

2. Place the rinsed beans into a large stock pot. Add 3 cups of cold water for every one cup of beans, or about 10 cups of water for a 1 lb. package of dried red kidney beans. Allow the beans to soak overnight, uncovered.

3. Drain the water from the beans by pouring the contents of the pot through a colander. Rinse them under cold running water and then return to the pot. Cover the beans with fresh water and place on the stove.

4. Bring the beans and water to a rolling boil over medium-high heat. Reduce the heat to medium-low and simmer for approximately 1 ½ hours. Remove one of the beans to check for doneness by biting or pinching.

5. Continue simmering the beans for another 15 minutes, if necessary. Check again for doneness and repeat every 15 minutes until the desired tenderness is reached. Red kidney beans typically need around 2 hours cooking time, as a general rule.

6. Remove the red kidney beans from the heat, add salt and pepper to taste and serve immediately. Store any leftovers covered in the refrigerator for up to four days before discarding any unused portion.

Tags: kidney beans, cold running, cold running water, Cook Kidney, Cook Kidney Beans

Broil Crab Meat

Broil Crab Meat

The type of crab you are using will determine which part of the crustacean you will cook. Only the claws of the southern Atlantic stone crab are sold for food, while just the legs and claws of the spider crab and the Alaskan king crab are used. The claw and body meat is used from the Atlantic blue and Pacific Dungeness crab. The entire soft-shell blue crab is edible, including its shell. No matter what part of the crab you will be eating, broiling is an easy and flavorful way to cook the meat.

Instructions

1. Spread one layer of crab meat in the baking dish.

2. Pour 1/2 cup melted butter over the crab meat. Use about 1/2 cup of melted butter for each baking dish of crab meat. Add more butter to cover all of the crab if you are using an extra-large baking dish.

3. Stir the meat so that all pieces are covered in butter yet are still in one layer along the bottom of the dish.

4. Place the dish under the broiler and broil for about three minutes or until the crab is cooked and lightly golden brown.

Tags: baking dish, crab meat, Broil Crab, Broil Crab Meat, crab using, melted butter

Strain Seeds From Fruit When Making Jelly

Jelly, a preserve made from pure fruit juice, is a classic way to preserve summer and fall fruits. You can make jelly out of nearly any fruit, from apples and pears to raspberries and blueberries. Small, seedy berries provide plenty of juice, but clog many juicers and mesh metal strainers. Cheesecloth, available at your local hardware store in the painting section, is a traditional, effective tool to strain seeds from juice for making jelly.

Instructions

1. Clean the fruit. Thoroughly wash and dry the fruit, and remove any non-fruit debris.

2. Crush the fruit. Place the fruit in the stainless steel stock pot and crush with the potato masher. Add just enough water to cover the bottom of the pot, to prevent scorching the fruit.

3. Heat the fruit until the juices flow. Turn your cook-top to a medium-low setting to gently heat the fruit. Stir the fruit for a few minutes until it is heated and the juices flow easily.

4. Remove from heat and cover. Let the fruit sit until cool enough to handle.

5. Line the large bowl with cheese cloth. Fold the cheesecloth to two to three layers. It should completely cover the bowl, with corners overlapping the sides.

6. Transfer the fruit. Spoon or slowly pour the fruit onto the cheesecloth. Leave enough space to bring the corners of the cheesecloth together.

7. Close and hang the cheesecloth. Bring the four corners of the cheesecloth together and tie tightly to create a small bag. Hang the bag above the bowl, leaving enough room for the juice to drain without the bottom of the bag touching it.

8. Squeeze and discard the bag. When the juices have stopped dripping, gently squeeze the bag to remove any remaining juice. Discard the entire bag and store or use the juice immediately.

Tags: bowl with, cheesecloth together, corners cheesecloth, corners cheesecloth together, fruit until, juices flow

Make Homemade Ice Cream With Coconut Milk

Coconut milk, white liquid made from the meat of a coconut, has its own particular flavor that is quite different from dairy milk. Even though coconut milk and dairy milk are different, you can use coconut milk when making ice cream instead of dairy milk. Whether you are looking for an interesting, new ice cream taste or you are serving people with a dairy intolerance, the procedure for making homemade ice cream with coconut milk is not very different from making regular ice cream.

Instructions

1. Add 4 egg yolks and 1/2 cup sugar to a bowl.

2. Whisk the egg yolks and the sugar together for one to two minutes until the mixture is a creamy, light yellow in color.

3. Add 2 cans coconut milk and whisk until the yolk and sugar mixture and the coconut milk are completely combined.

4. Transfer the mixture to a pot over the stove.

5. Turn the heat on to medium high and cook until the mixture begins to get thick, about 10 minutes. Stir constantly.

6. Remove from heat.

7. Stir in 2 teaspoons vanilla extract.

8. Rinse and dry the bowl and transfer the mixture from the pot to the bowl.

9. Place the bowl in the refrigerator for about two hours.

10. Transfer the bowl to the freezer for 30 minutes.

11. Remove the bowl from the freezer. Beat the mixture. Place the mixture back in the freezer for another 30 minutes. Repeat this process two more times. After the third and final beating, and the 30 minutes of freezing afterward, the ice cream should be ready to eat.

Tags: coconut milk, dairy milk, different from, until mixture, yolks sugar

Recipes To Help Lower Blood Sugar

Maintaining a healthy blood-sugar level has reached a new of importance with Type 2 diabetes rates continuing to climb. Recently, researchers have also linked high blood sugar to heart disease, weight gain, memory loss and fertility issues. Because healthy blood-sugar levels are so entwined with the type and amount of food you eat, it's necessary to monitor your diet. Whether you are overweight, want to prevent future health issues or already have diabetes, modifying your diet can help you maintain healthy blood-sugar and insulin levels.

Quick Baked Halibut

4 halibut fillets

1 cup of low-sodium chicken broth

2 tbsp. of fresh parsley, chopped

1 tsp. of dill

1 tsp. of tarragon

1/2 cup of sharp cheddar cheese, grated

1 egg white, beaten until foamy

Preheat your oven to 400º F.

Place halibut pieces in a deep oven-safe dish, then add chicken broth.

Sprinkle fish with chopped herbs.

Cook for 10 minutes at 450. Remove and discard liquid.

Preheat broiler.

Gently fold the cheese and beaten egg white together in large bowl.

Spread this mixture over the halibut.

Place under broiler until golden brown.

Swedish Turkey Meatballs

1 lb. ground turkey breast

1/2 tsp. allspice

1 tbsp. extra-virgin olive oil

3/4 cup low-sodium chicken broth

3 tbsp. sour cream

2 tbsp. fresh parsley, chopped

3/4 tsp. salt

3/4 tsp. pepper

In a medium mixing bowl, add allspice salt and pepper. Give a quick mix. Add the ground turkey and fold with hands.

Roll the turkey into ball form (should make about 24).

Heat olive oil over medium-high heat in deep skillet.

Brown meatballs (about 3 minutes), then lower heat and cook another 3 minutes.

Remove meatballs with slotted spoon.

Using the same skillet, increase heat to medium-high and add chicken broth.

Allow to simmer until liquid reduces by half.

Add sour cream and whisk, cooking another minute.

Add salt and pepper to taste.

Add meatballs, sprinkle with chopped parsley and serve.

Bacon and Cheese Soup

4 pieces of bacon

1 white onion, diced

1/4 tsp. freshly ground pepper

1/2 tsp. dry mustard

4 tsp. sour cream

Cook bacon in a large skillet until crisp. Remove and pat dry. Crumble bacon.

In the same skillet, add mustard, chicken broth and pepper. Bring mixture to a boil, then reduce heat to low.

Whisk in sour cream.

Stir in half-and-half, cheddar cheese, and paprika over a low heat until cheese is completely melted. Sprinkle soup with the crumbled bacon.

Tags: chicken broth, sour cream, healthy blood-sugar, salt pepper, broth tbsp, cheddar cheese

Gluten Free Diet & Gluten Free Food

Avoiding gluten can have a variety of benefits, especially if you have allergies to gluten or have been diagnosed with celiac disease. If you are considering cutting gluten out of your diet, recognize that it will take a great deal of patience and changing the way you eat, but over time you will learn what it takes for you to live gluten-free, it will become easier and the benefits will likely be numerous.

Gluten Basics

Gluten is the protein component of grains such as barley, wheat and rye. People can develop a condition known as celiac disease, which is a reaction to gluten that affects the small intestine. Over time, this irritation causes damage to the inner intestine and results in the ability to absorb nutrients from food. Over time, this leads to unhealthy nutrition, which can have a variety of side effects on the body in general.

Those who have been diagnosed with celiac disease should consider cutting gluten out of their diet as quickly as possible upon recommendation of a health care provider. If you are not allergic to gluten however, you can still remove gluten from your diet, as there may be benefits to your health and general well-being. Gluten-free diets have been known to help with other health problems, including balance deficiency, neurological disorders, autism and joint pain.

Avoiding Foods

Packaging on foods will often advertise that the product is gluten-free, but if packaging does not specifically say so, there is likely gluten in foods made from grain. Foods to avoid are gluten-packed grains such as breads, crackers, soups, salad dressings, processed meats, candy, beer and pasta among many other things.

The aforementioned foods can be difficult to avoid at first, and the task may seem incredibly daunting. Learning about a gluten-free diet takes time and patience, but can become habitual over a period of time. You may feel overwhelmed by the amount of foods that contain gluten, but many foods that do not contain gluten, and a plethora of resources are available to help you get started on your new diet.

Gluten-Free Foods

A large number of foods are allowed on a gluten-free diet, carbohydrates included. Fruits, vegetables, potatoes, rice, dairy products, fresh poultry, fish and meat, and alcoholic beverages such as wine are encouraged on a gluten-free diet. There are also a variety of foods that can be found in local grocers or health food stores that are labeled gluten-free. These include things such as bread and pasta that are acceptable on a gluten-restricted diet, though don't be confused by the term "wheat-free"; it does not mean the same thing as "gluten-free."

There are a variety of places online and in cookbooks to assist you in finding gluten-free foods and recipes that will make your dieting easier and more enjoyable. Most of the same foods on a non-gluten-restricted diet can be enjoyed---they are often just made with gluten-free substitutes, and the food can taste very similar. Dining out is still possible, and you can either order foods that you know to be gluten-free, or call ahead and discuss your options with the restaurant staff. You may wish to gather this sort of information before starting a gluten-free diet so that you feel prepared and well-stocked, and can help ensure your success.

Tags: foods that, gluten-free diet, celiac disease, have been, your diet

Prepare Pizza Dough

Pizza dough can come in many varieties, each of which has a different taste and alters the finished product. After choosing your recipe, preparing the pizza dough itself is certainly the most delicate and tricky part of pizza making. Set aside adequate time and follow all directions in order to ensure that it turns out right the first time.

Instructions

1. Determine whether your recipe's yield fits the number of servings you need. If not, adjust all the ingredient portions accordingly (e.g., double, triple, half the recipe). Decide whether to mix the dough by hand, in a mixer, in a food-processor or in a bread machine.

2. Dissolve the specified amount of yeast in water heated to between 105 and 110 degrees. Anything outside of this range spoils the yeast and causes the dough to not rise. This is the most important step. Set the yeast and water mixture aside.

3. Combine all other ingredients according to the recipe and in the order the recipe states. Combining ingredients out of order may cause the recipe to fail.

4. Place the dough in a glass bowl when finished mixing. Pour olive oil over the ball of dough, cover it with a towel and set it aside to let it rise. When the dough has risen, punch it down and let it rise again.

5. Divide the dough to cook, refrigerate or freeze when it has finished rising according to time specifications on the recipe.

Tags: when finished, yeast water, your recipe

Types Of Wine For After Dinner

Wine served after dinner completes the meal.

After dinner wines, or dessert wines, are typically served as dessert or as an accompaniment with dessert. When served with dessert, after dinner wines should match the sweetness of the dish.

Port

Port is produced in the Douro valley of Portugal. The dessert wine is available in dry, semi-dry and white. Grape spirits, often referred to as brandy, is added to the wine after production to stop fermentation and boost alcohol content. Port is best served with chocolate.

Sauternes

Sauternes is a dessert wine from France. The wine is produced primarily in Bordeaux. Grapes used to produce sauternes are affected by botrytis cinerea; a fungus. The fungus dries the grapes slightly giving them a concentrated, sweet flavor. The tartness of sauternes pairs perfectly with tart apple desserts.

Muscat

Muscat is a type of grape used to produce after dinner wines of the same name. Three varieties of muscat grapes used for dessert wines are black muscat, orange muscat and muscat crocant. Muscat has a deep, rich flavor that pairs well with dark chocolate.

Tags: dinner wines, after dinner wines, dessert wine, dessert wines, served with, used produce, with dessert

Use Brewer'S Yeast

Brewer's yeast contains thiamine, one of the B complex vitamins.

Brewer's yeast, the byproduct expelled in the process of brewing beer, contains B vitamins, essential amino acids and minerals. It can be purchased in flake, granule, powder and tablet forms. Although brewer's yeast is marked by the often-bitter taste associated with beer or hops, it can be used in recipes. Its concentrated chromium, a key to balancing blood-sugar totals, and high B complex level make brewer's yeast an added nutritional ingredient in food.

Instructions

1. Substitute brewer's yeast flakes for butter on popcorn.

Mix 1 tbsp. of brewer's yeast flakes with 1/4 tsp. of iodine-rich sea salt, and add 1 tsp. of dried basil for a pesto-flavored topping for popcorn. For a Cajun popcorn topping, combine 1 tsp. of red pepper flakes, 1 tsp. of dried onion flakes, 1 tsp. of Old Bay seasoning and 1 tbsp. of brewer's yeast flakes.

2. Carob provides a chocolate-tasting shake without the caffeine.

Break open a young Thai coconut, and pour the liquid in a blender. Scoop out the interior of the coconut, and add it to the liquid. Add 1 frozen banana, 3 heaping tbsp. of carob powder and 1 tbsp. of brewer's yeast. Pour in 1 cup of vanilla rice milk and 1/4 cup of honey. Blend for a nutritious shake. Substitute either 1 cup of fresh, chopped kale or 1/4 cup of powered alfalfa for the carob to make a green smoothie.

3. Top guacamole with brewer's yeast for a vitamin and mineral boost.

Stir 1/4 cup of brewer's yeast in chili con carne or beef stew to supplement the beef stock. Mix 1 tbsp. of brewer's yeast into homemade guacamole or mix with 1 tbsp. of salsa to serve as an accompaniment to the chili or as a snack with crudit s.

4. Use brewer's yeast in recipes that call for cauliflower or potatoes.

Cook 1 head of cauliflower till tender, and mash it. Mix in 1/4 cup of soy milk, 2 tbsp. of brewer's yeast and 1/4 tsp. of sea salt for low-cal mock mashed potatoes. Top with 2 tbsp. of chopped scallions.

5. You can adjust the amount of brewer's yeast in your green drink to suit your taste.

Pulverize 2 cups of fresh greens, 1/3 cup of parsley, 1 celery stalk and 1/3 cup of green pepper in a juicer to make a green drink. Add 2 tbsp. of brewer's yeast. Include two carrots or three beets to the juicer for a sweeter taste.

Tags: brewer yeast, tbsp brewer, tbsp brewer yeast, brewer yeast, brewer yeast flakes, yeast flakes

Easy Fruit Dip

There are many easy fruit dip recipes out there that have only three to five ingredients. Most fruit dip recipe recipes center around a dairy product such as yogurt or cream cheese to add bulk and act as a base, a sweetening agent such as honey or marshmallow creme, and any number of flavorings such as juice or cinnamon. Fruit dips are easy to make because you basically put everything in a bowl and stir it up.

Dairy Base

The most common dairy bases for fruit dip are yogurt, cream cheese and sour cream. The dairy base in many ways will determine the texture of the fruit dip. Cream cheese is more structured and should be softened before use in a fruit dip. Even then, it will be thicker. Sour cream and yogurt will give a similar result texture-wise. Sour cream, true to its name, will lend a more sour, sharper taste and is a little thicker. Whatever dairy product you choose, it should go in the bowl first.

Sweetening Agent

Sugar, honey, brown sugar, marshmallow creme, powdered sugar, pudding, artificial sweetener and juice can all be used to sweeten your fruit dip. The marshmallow creme and the fruit juice will alter the texture. Juice will make the fruit dip thinner. Marshmallow creme is the secret ingredient to make a fruit fluffy in an easy way. It is often mixed in almost equal parts with cream cheese. Add one sweetening agent, not a whole bunch. Sweeten to taste.

Flavorings

Flavorings are not a necessary thing in a fruit dip, but they can add something special to the taste. Vanilla extract, chopped walnuts, a small amount of cherry juice---there are tons of different things to do with a fruit dip. Vanilla extract and cinnamon work great together, as do citrus flavors grouped together such as a splash of orange juice and a bit of triple sec. Walnuts add a great extra texture to most dips.

Tags: marshmallow creme, cream cheese, dairy product, make fruit, sweetening agent, Vanilla extract

Prepare Spinach Feta Cheese & Red Pepper Crepes

You can eat a crepe flat or folded.

You can eat a crepe with virtually anything. Fruit, vegetables, chocolate, ice cream, cheese and countless other ingredients pair well with the light, fluffy food. While you can fill a crepe with the ingredients once it's cooked, you can also add cheese or herbs to the batter to make a savory treat. Make this dish for any meal, or as a side dish. The recipe makes between 30 and 40 crepes, depending on how big your crepes are.

Instructions

1. Spray the frying pan with cooking spray and put it on a burner turned to medium-high heat. Put the peppers into the pan. Saute the peppers for five to seven minutes. Pour the cooked peppers into a bowl.

2. Fill a saucepan half full of water and heat to boiling. Pour the chopped spinach into the saucepan and blanch it for 25 to 30 seconds. Remove the saucepan from the stove and pour the spinach into a strainer. Rinse the leaves with cold water for 10 seconds. Press the water out of the spinach with your hands or a spoon. Dump the spinach into the bowl with the peppers.

3. Pour feta cheese into the bowl with the peppers and spinach and mix thoroughly.

4. Crack the eggs into a second clean bowl. Add the milk, water and flour. Stir all the ingredients together with a whisk.

5. Spray a frying pan with cooking spray. Turn on the stove burner to medium heat.

6. Pour a small amount of the batter into the skillet; the crepe shouldn't be more than a 1/4-inch thick. Using a spatula, turn the crepe over once the bottom turns golden brown, about a minute. Cook the other side until it's golden brown. Remove the crepe from the frying pan and place it on a plate. Make more crepes until you run out of batter.

7. Scoop a spoonful of the peppers, spinach and feta cheese mixture and place it on one end of a flat crepe. Roll the crepe up and eat.

Tags: into bowl, spinach into, bowl with, bowl with peppers, cooking spray

Create Hydrogen From A Potato

Potatoes provide a weak electrical power source.

Electrolysis occurs when a direct current (DC) is passed through an ionic material dissolved in a solution. Water can be broken apart into constituent hydrogen and oxygen molecules by electrolysis. Pure water cannot be used because the impurities in common tap water or water found in nature increase the conductivity and allow the breakup of water to occur. Potatoes can be used as very weak DC batteries in home science experiments. By using a potato as a power source, you can break down water into hydrogen and oxygen using electrolysis.

Instructions

1. Insert the copper electrode into one end of the potato and the zinc electrode into the other.

2. Attach a lead wire with alligator clips to each electrode.

3. Connect the ends of the lead wires (using alligator clips) to the probes of your voltmeter or multimeter. The meter should read a low voltage around 1 volt. If the meter reads nothing, check the lead connections. If the connections are set up correctly but there is still no voltage reading use a different potato. The voltage produced is dependent on the water and minerals within the potato. Dry potatoes will not perform as well as fresh, moist potatoes.

4. Disconnect the meter.

5. Fill your container with water enough partially submerge the nails if they were standing on the bottom. Measure the amount by adding 1 cup at a time.

6. Add 1/4 cup of salt for every cup of water you added. Stir the mixture until the salt is completely dissolved. The salt will act as an electrolyte and increase the conductivity of water.

7. Attach the other end of the leads in the potato to one steel nail for each lead. Clip them using the alligator clips.

8. Using a clothes pin, hang the steel nails from the edge of the container of water on opposite sides. Clip the wiring to the side using the pin and make sure the nails are submerged in the water.

9. Watch the container for bubbles forming around the nails and rising up. There is now a circuit completed through the potato and the water. The bubbles are hydrogen and oxygen gas. Sometimes other gases form from impurities in the water. In this case, the salt will form small amounts of chlorine gas.

Tags: alligator clips, hydrogen oxygen, electrode into, increase conductivity, power source

What Are The Health Benefits Of Wine Vinegar

The Benefits of Wine Vinegar

Wine vinegar was given to Roman soldiers in ancient times to boost their energy and vitality. It has come down through the ages as a versatile home remedy for fatigue and a tonic for general health as well as a topical treatment for skin aliments and wounds. Today, scientific evidence corroborates the widely accepted value of this versatile liquid.

Sodium Solution

Wine vinegar contains no sodium. Given its strong flavor, many people feel no need for additional salt with a meal, which is beneficial to those on low sodium diets.

Cholesterol Effect

Wine vinegar not only has no cholesterol, it is high in potassium, which helps reduce existing cholesterol levels and lower blood pressure.

Glucose Significance

Because wine vinegar taken with a meal limits the rise of glucose levels, it is beneficial to diabetics.

Mineral Absorption

The acetic acid in wine vinegar increases the body's ability to absorb calcium and other beneficial minerals.

Weight Loss Feature

Wine vinegar is used in weight loss diets. In addition to having no calories, it reduces the body's insulin response to carbohydrates, thereby allowing the dieter to feel full while eating less.

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Hawaiian Dinner Ideas

Bananas are an important part of Hawaiian cooking.

Make your Hawaiian-themed dinner as festive as possible with traditional foods and tropical decor, such as bowls of fresh flowers and tropical fruits. Many Hawaiian dishes are similar to Japanese, Filipino and other Asian cuisines, but some make more use of the tropical fruits available in the area for both flavor and color.

Main Dishes

Chicken adobo is a simple dish to make, and it generally achieves rave reviews from diners. Marinade chicken pieces in soy sauce, garlic and vinegar, or substitute lemon-lime soda for the vinegar to sweeten the chicken. Simmer the chicken in the marinade after it has soaked for several hours. Kalua pig is another traditional Hawaiian dish. Rub a pork roast with liquid smoke and salt, then wrap it in banana leaves or place whole bananas (peels and all) on the roast and wrap it in aluminum foil. Oven roast the pig over low heat for half a day or until cooked through and extremely tender. Serve it shredded over rice with pineapple chunks after removing the banana leaves or bananas.

Salads and Appetizers

Seafood and tropical fruit should be the focus of your Hawaiian dinner appetizers. Macadamia nut or coconut-crusted shrimp and lomi lomi salmon, a form of salt-preserved raw salmon, make excellent appetizers, especially when paired with fruit-flavored dipping sauces. Serve the salmon in a salad of chopped onions, tomatoes and lime or on a more standard American green salad. Create a fruit salad of papaya, pineapple and banana chunks, or serve the trio of fruit on toothpick skewers as an appetizer or a digestive aid between courses.

Desserts and Drinks

Mix guava, pineapple, orange and lemon juice with grenadine and ginger ale or seltzer water to create a tropical all-ages beverage. For adults, stir up some mai tais, margaritas, pina coladas or a pitcher of sangria to accompany the meal or follow it. Choose desserts that are centered on macadamia nuts, coconut milk, bananas, guavas or a combination of these items. Coconut or banana cream pie, haupia (a coconut pudding) and butter mochi (a coconut milk flan-like dessert) are all easily found at Asian markets and some standard grocery stores if you don't have time to make your own.

Tags: banana leaves, coconut milk, tropical fruits, your Hawaiian

Make Matzoh Ball Soup

Simple to make and satisfying to eat, matzoh ball soup is a favorite at Jewish celebrations. This recipe yields 16 matzoh balls and 5 to 6 quarts of chicken soup. Serves 8 to 10.

Instructions

Matzoh Balls

1. Beat the eggs slightly to combine whites and yolks.

2. Stir in the seltzer, salt, pepper and schmaltz.

3. Add the matzoh meal gradually, stirring until ingredients are completely combined.

4. Cover and refrigerate for an hour.

5. Fill a large stockpot with water and bring to a boil.

6. Moisten your palms and make balls using about 2 tbsp. batter for each.

7. Cook matzoh balls covered in the pot for 1/2 hour.

8. Serve one or two matzoh balls in each bowl of chicken soup.

Chicken Soup

9. Remove the fat from cavities of hens.

10. Place one hen and 1/2 of the vegetables in a large stockpot with enough water to barely cover. Bring to a boil and lower heat immediately.

11. Skim the foam from the surface of the water and make sure that heat is low enough that only a few bubbles appear.

12. Add the peppercorns and parsley and simmer for two hours partially covered.

13. Skim foam occasionally. The meat should be tender, but should not fall apart easily.

14. Remove hen from water and place on a large platter.

15. When cool enough, remove meat from the bones and return the meat, skin and bones to the soup.

16. Simmer partly covered for another hour.

17.Strain the soup through a colander and discard everything but the resulting broth.

18. Allow soup to cool, then refrigerate overnight.

19. Remove the hardened fat from the surface of the refrigerated broth and put broth in stockpot with the remaining hen and vegetables.

20. Add more water if necessary to cover.

21. Repeat steps 11 through 14, adding dill to the pot instead of peppercorn and parsley.

22. Strain the broth and serve with 1-2 matzo balls for each bowl of soup.

Tags: stockpot with, balls each, balls each bowl, each bowl, from surface, large stockpot, large stockpot with

Pumpkin Seed Activities

The outside of a pumpkin can be amazing, but do not underestimate what is on the inside.

Pumpkins traditionally conjure up images of carved, illuminated faces. Although the carved faces are interesting to look at, there is much more to a pumpkin than meets the eye. The interior of the pumpkin contains both pulp -- often used in baking products -- and seeds. These seeds can be used in a variety of math, science, art and cooking activities.

Math

Pumpkin seeds can be used for a variety of classroom activities.

Children can practice their estimation skills by devising methods to predict the number of seeds in a pumpkin. One method is to divide a pumpkin into equally cut sections. By counting the seeds in one section, students can extrapolate the number of seeds in the entire pumpkin. Younger students may divide the seeds into equal parts and count them using progression math skills. Students may also use the seeds as "counters" for addition and subtraction exercises.

Science

Growing pumpkin seeds in a classroom is a science activity enjoyed by both younger and older students. To grow the seeds, plant them in small plastic cups and keep the soil moist. A small plant will emerge within eight to ten days. To depict the evolution of the growth of the plant, children can create labels of the plant parts and affix them to a picture or photograph of a pumpkin on a vine.

Art

Pumpkin seeds can be used to make colorful mosaics. In a few short steps, students can create interesting pieces of art. First, students must clean the seeds and paint them the colors of their choice. Dry the seeds on wax paper. Instruct the students to draw an outline of the design they wish to create. Finally, have the children glue the painted pumpkin seeds within the border of their outlined drawing. Display the final projects throughout the classroom.

Cooking

Pumpkin seeds are high in zinc, vitamin K, amino acids and minerals that have important benefits for human eyes. To prepare roasted pumpkin seeds, separate the pumpkin flesh from the seeds. Wash and dry the seeds, drizzle them with melted butter and sprinkle them with sea salt. Bake the seeds for approximately 15 minutes at 275 degrees Fahrenheit or until they are lightly browned. For interesting seed flavor variations, encourage the students to experiment with lemon pepper, garlic salt, Worcestershire sauce, spices or cayenne pepper.

Tags: seeds used, number seeds, Pumpkin seeds, pumpkin seeds, Pumpkin seeds used, seeds used variety

Cook White Zucchini

White zucchini is a tender, small, pale green squash eaten cooked or raw.

Although most people automatically think of the dark green zucchini most often seen in supermarkets, there are actually several varieties of zucchini, including white zucchini. Contrary to its name, white zucchini is actually a pale green color and just several inches long. They are simple to cook with, being interchangeable with any recipe that calls for zucchini, and tender enough to be diced or sliced. Sauteed white zucchini is a quick and simple side dish, perfect for serving alongside any main course.

Instructions

1. Wash the zucchini with warm water to rid it of dirt. Sometimes zucchini skins hold onto dirt and grime so use a soft scrub brush if necessary. After washing, dry with a paper towel.

2. Cut the stem off the end, and slice the zucchini into 1/4-inch slices. No need to peel the zucchini since the skin is tender and able to be eaten. Use a very sharp knife or a mandolin for the slicing.

3. Heat 1 tbsp. olive oil and two cloves of minced garlic in a saute pan over medium heat. Once you can smell the garlic, add the zucchini slices and three chopped shallots to the pan and saute for five to six minutes, or until the zucchini becomes soft and slightly translucent.

4. Sprinkle the zucchini with salt and pepper, according to taste. Continue sauteing for one to two more minutes then remove from the heat and serve.

Tags: pale green, white zucchini, zucchini tender, zucchini with

Roast An Egg For Passover

The roasted egg has a brown hue and it is served with the shell intact.

The roasted eggs that are prepared for Passover are symbols of renewal and fertility. At the beginning of Passover, family and friends enjoy a banquet known as Seder. The Seder plate consists of edible symbols that the head of household serves to guests. A roasted egg, otherwise known as Beitzah, rests on the plate along with shank bone, herbs and other traditional foods. Roasting the egg properly will help avoid a mess.

Instructions

1. Place the eggs in a saucepan on the stovetop. Cover the eggs with water and bring it to a boil.

2. Remove the saucepan from the stovetop once the water boils. Place a lid over the saucepan and allow the eggs to cook for 10 to 12 minutes.

3. Strain the hot water from the eggs. Heat the oven to 350 degrees F.

4. Place the boiled eggs in the oven directly onto the racks. Roast the eggs in the shells until they appear charred or brown.

5. Remove the roasted eggs from the oven. Serve the eggs inside their shells on the Seder plate.

Tags: roasted eggs, Seder plate

Get Free Food And Drink Samples

When it comes to free food, don't just settle for the Chinese food samples in the mall food court. Go for free samples of new and upcoming products. Check out these steps on score free stuff from companies.

Instructions

1. First, check out Wal-mart's great resource for free samples. The link is listed below, and they often feature samples from notable merchants.

2. Sign up for your favorite restaurant's club, newsletter or email list. There's a great chance they'll email you offers for free appetizers, drinks or other treats a few times a year.

3. Whenever you receive a restaurant receipt, check the bottom or back. Many restaurants offer free food items for feedback. Call or fill them out online and enjoy free treats.

4. Sign up for a sample site such as Start Sampling (link below). They'll notify you of special sample offers or let you choose the ones you are interested in.

5. Check out the manufacturer's site directly. Often they will push new products, offering free samples and goodies to attentive retailers.

6. Write the company. Whether it's an email or a pen-and-paper letter, manufacturers will often send free samples or coupons for free products if you simply ask. Send a polite letter and see what happens.

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