Ways To Serve Oysters

Oysters are healthiest when served raw.

For seafood lovers, oysters are a great dish to serve, whether raw or cooked. This versatile shellfish can be served in many ways: baked, stir fried or as addition to soups. The most common and popular way to eat fresh oysters is served raw. Fresh oysters are low in cholesterol and fat. They are also a good source of minerals and proteins.

Broiled or Baked Oysters

Oysters can be served boiled or broiled on their half shell. A common boiled oyster dish is called Oysters Rockefeller. In this dish, oysters are topped with a variety of ingredients such as breadcrumbs, parsley and other herbs. Butter sauce is added to the dish before it is broiled or baked. This is best for people who prefer cooked oysters to raw ones. Another way to serve oysters is to put Worcestershire sauce and butter on them before broiling on an open fire. Baked oysters can also be served as an added ingredient to pasta or casserole dishes.

Stir Fried Oysters

To make stir fried oysters, shuck and drain them first. Stir fry ginger, onion and garlic for about a minute before adding in oysters, soy sauce and orange juice. Toss and stir the ingredients for a few seconds, then add cornstarch that has been mixed with water. Let simmer until the mixture is thick. Plate and serve the stir fried oysters with steamed rice.

Raw Oysters

An attractive way to serve raw oysters is in a champagne glass. Place some ice shavings at the bottom of the champagne glass. Remove oysters from the shell and place at least six medium-sized ones on top of the shavings. In a separate bowl, make the dressing by mixing a tbsp. of lemon juice, ketchup and Worcestershire sauce. Add grated horseradish, a pinch of salt and Tabasco sauce into the mixture. Pour the mixture on top of the raw oysters and garnish with sprigs of celery.

Oysters in Bouillabaisse Soup

Oysters can be served in soups, chowder and even stews. A seafood soup dish with clams and oysters is bouillabaisse soup. Other ingredients included in this dish are snapper, lobster, mussels, shrimp, crab and lobster. Oysters, clams and mussels need to be scrubbed and cleaned in running water before being added to the pot with their shells. When the shells have completely opened, the dish can be served with bread.

Tags: stir fried, champagne glass, fried oysters, Oysters served, this dish

Grow Watermelons In Colorado

Grow sweet watermelons in Colorado with careful tending.

Though Colorado is well-suited to grow the popular Rocky Ford variety of cantaloupes, watermelons often struggle to survive here. Their long maturation time and intolerance to frost limit their size in Colorado's short growing season. By maximizing their sun exposure and growth time, you can cultivate watermelons in select areas.

Instructions

1. Select a variety that produces small melons and matures quickly. Sugar Baby, Fordhook and New Hampshire Midget are three varieties that perform well with a shorter season.

2. Plan your outside planting for two weeks after the last day of frost, which generally comes around the middle of May, but fluctuates each year. This allows the soil to heat up sufficiently, as watermelon seedlings require a soil temperature between 60 and 90 degrees Fahrenheit to germinate. You can start watermelon seeds indoors before this, but you must transplant very carefully to avoid damaging their fragile roots. As an alternative, start your seeds in a pot, which you can later transfer outdoors, or use a hot bed.

3. Prepare your soil using aged manure, compost or nitrogen fertilizer to create a bed that drains well and has a pH between 6.2 and 6.8. Create mounds three to four feet apart that drain excess water away from the plant.

4. Plant your watermelon seeds in a hot location with maximum sun exposure and away from sources of humidity. Sow about six seeds 1 1/2 inches deep in damp soil on each mound, and don't water again until the seedlings emerge. Thin the seedlings down to the strongest two or three plants on each mound.

5. Protect your plants from harsh mountain storms and cold weather. Use plant blankets or water-filled insulators to raise the temperature of the soil and plants when the weather is cool. Watermelon plants are a very tender warm-season vegetable and will not withstand frosts or freezing temperatures.

6. Do not overwater your watermelon plants. They only require between 1 and 1 1/2 inches of water each week, which is best applied with irrigation rather than a sprinkler.

Tags: away from, each mound, watermelon seeds, your watermelon

Cooking Ideas For A Preschool Bug Theme

Kids can much on raisin ants or chocolate chip ants for some tasty bug snack time fun.

To get kids excited about bugs, teachers can create some tasty bug treats for them to enjoy in the classroom. Children can pretend to eat fast crawling ants when they dine on "Ants in the Kids' Pants" or "Ants On A Log." They can also enjoy mud cups and butterfly treats. Finally, to wash down their buggy meals, kids can drink bug juice.

Ants In The Kids' Pants

Cut a slices of white bread or wheat bread so that they resemble the shape of pants. Put peanut butter on top of the bread. The brown peanut butter will create the appearance of pants. With supervision, the students can use plastic butter knives to spread the peanut butter. Give each child five raisins. The raisins will be used as ants. The children can sprinkle the "ants" on top of their pants.

Ants On A Log

Before class, wash and slice stalks of celery. The celery stalk will be use as a "log" in this bug recipe. Give each child a slice of celery and allow the children to put peanut butter in the celery's grove. The peanut butter will serve as a sticky filling. For the ants, provide children with raisins or with chocolate chips. The kids can place their ants along the log, and then enjoy a tasty snack.

Dirt or Mud Cups

Raisins can be used as bugs in many recipes.

Since many insects can be found in the dirt, preschool students can enjoy creating their own (edible) cups of dirt. Give each student a small, clear plastic cup (the better to see the the dirt and insects). Fill the cups with chocolate pudding. The chocolate pudding will be the dirt. Either crush Oreo cookies or allow the kids to crush the Oreos to form a loose, top layer of soil. The choice of insects will be up to you. You can put in gummy worms or use raisins to represent your bugs. Your class can pretend the raisins are flies or ants. As an alternate choice, you can also put in Rice Krispies for your bugs.

Butterfly Treats

Pretzels should be arranged to resemble butterfly wings (the loop on the pretzels will give the appearance of wings). To get the wings to stick to one another, spread peanut butter over the pretzels and push down lightly. You can add chocolate chips for the butterfly's eyes, and if you wish to add an antennae, slice small pieces of licorice and press them into the peanut butter.

Time For Bug Juice

If the kids are eating tasty bug snacks, then they will also need some bug juice to drink. To create a bright green juice, mix lemonade with a blue Kool-aid drink. Serve this buggy drink with the treats prepared in the class. Not only will the students get to quench their thirst, but they'll also learn about mixing and creating new colors.

Tags: peanut butter, Give each, Ants Kids, Ants Kids Pants, butter will, chocolate chips, chocolate pudding

Make Roasted Beets And Wilted Greens Salad With Orange Vinaigrette

This dish is time-consuming, but it's not complicated. It's a wonderful starter for an elegant holiday meal. Serves 6.

Instructions

1. Preheat the oven to 350 degrees F. Rinse the beets but don't peel them. Wrap the beets individually in aluminum foil. Place them directly on the center rack and bake about 45 to 55 minutes, until tender when pierced.

2. Rinse and dry the arugula. Cut the leaves into strips.

3. When the beets are ready, set them aside, still in the foil, to cool for about 1 hour. Then carefully remove the foil and rub off the skin. Place any beet juice in a small bowl.

4. Make the vinaigrette: Add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.

5. Cut the beets into wedges.

6. Place the arugula in a frying pan, cover, and cook on medium heat for 3 to 5 minutes, until the leaves are wilted.

7. Combine the beets, onion, arugula and dressing in a large bowl and toss.

8. Serve at once.

Tags: beet juice, minutes until

Bake Vegetables

Fresh baked vegetables, or roasted vegetables, are a delicious alternative to steaming or eating raw. It is easy to flavor vegetables before baking them and the heat allows all the different seasonings to meld with the juices of your veggies. You can bake all sorts of vegetables all year long, so pick your veggies and preheat that oven for a yummy side dish tonight!

Instructions

1. Preheat your oven to 400 degrees.

2. Wash and dry your vegetables of choice. Some popular vegetable options are potatoes, zucchini, peppers, broccoli, tomatoes, cauliflower, squash, and carrots. Once your veggies are clean it's time to chop. This is a personal preference and can determine the cooking time as well. Smaller pieces means shorter baking time while larger pieces take a bit longer to cook through. One inch cubes or slices for softer veggies like zucchinis or potatoes may work better with smaller slices of your firmer veggies like carrots or squash.

3. Once you've chopped your vegetables up, it's time to season! Place your vegetables in a medium bowl. Season your veggies with whatever happens to be to your liking. Popular seasoning choices are salt, pepper, paprika, fresh dill, parsley, rosemary, red pepper flakes, garlic, ginger, or even powdered dressing mixes like ranch or Italian. Add your herbs, spices, or mixes to the vegetables and then add a bit of extra virgin olive oil, enough to lightly coat each piece of vegetable.

4. Once the veggies are evenly coated, spray a shallow baking pan with non-stick spray or line it with aluminum foil. Add your vegetables and put the pan in the oven for 10-20 minutes depending on their size. After that time has passed, pull the pan out and stir the veggies. Poke a fork in your larger, firmer vegetables to gauge approximate time left. Put back in oven for another 10-20 minutes. You should be able to easily pierce your vegetables when they are cooked through.

Tags: your vegetables, your veggies, 10-20 minutes, veggies like

The Definition Of Pinot Grigio

Italians and Californians refer to this white wine as pinot grigio. In Oregon and France it is known as pinot gris. The pinot grigio/pinot gris grape is the white counterpart of the red pinot noir grape.

Appearance

In general, pinot grigio wine is pale yellow, although some have a deeper golden tone with perhaps of hint of copper.

Taste

In Italy, pinot grigio is a light wine, slightly acidic, with very little sugar and a refreshing mineral after-taste. California pinot grigio tends to have a bolder flavor with a crisp citrus finish. French pinot gris is fruity with hints of peach or melon.

Cellaring

Pinot grigio is best consumed within a year or two after it is bottled.

Serving Pinot Grigio

Pinot grigio is best when served cold, about 48 degrees F. The lighter Italian and French wines pair up well with seafood and creamy sauces, while a big-flavored California pinot grigio is a good choice for lightly grilled vegetables.

Fun Fact

Pinot grigio is one of the more popular wines in America. In 2002, 6 million cases were imported from Italy, and as of 2004, 7,000 acres of California wine country were planted with pinot grigio grapes.

Tags: pinot grigio, pinot gris, California pinot, California pinot grigio, grigio best, Pinot Grigio, pinot grigio

Instructions For Canning Spaghetti Sauce And Salsa

Foods are canned to preserve their freshness.

Canning is a process by which a person seals food into jars to preserve its freshness. It is an excellent method of storing or gifting jams, jellies, dressings, sauces and salsa. Fruits and vegetable are commonly canned as well. While the canning process requires a lot of items, it is a straightforward process that anyone can execute. It is important to focus on jar sterility and tight sealing to ensure that the quality and safety of the food is not compromised.

Instructions

1. Wash the jars, lids and screw rings in soapy water and dry them.

2. Fill the stockpot roughly three-quarters of the way with water and place it on the stove.

3. Place the jars in the water, and bring the water to a boil. Depending on how many jars you will be filling, you may have to do this in a couple of shifts. Refer to the manufacturer's instruction to sterilize the lids. They have a rubber rim and some are not safe to be boiled.

4. Boil the jars for ten minutes. Turn off the burner and allow the jars to remain in the water several minutes longer.

5. Remove the jars from the water with the tongs. Place them on the clean towels to dry.

6. Ladle, pour or spoon the sauce or salsa into the jar. Fill it almost all the way to the rim, leaving about a quarter-inch of space at the top.

7. Poke through the contents of the jar with the skewer or chopstick to remove air bubbles.

8. Place the lid on top of the jar, making sure that it is lined up correctly, rubber to rim.

9. Place the ring over the lid, hold the lid down with a finger to keep it tight and use the other hand to screw on the ring. Tighten the ring.

10. Empty the now cool water from the stockpot and place the small rack at the bottom. Fill the pot with water once again and return it to the stove.

11. Place the jars in the water by using the jar lifter. Bring the water to a boil.

12. Boil the jars for fifteen minutes. Remove them from the water with the jar lifter. Place them on the towels to dry and cool.

13. Leave the jars on the towel overnight up to 24 hours. When the lids have small indentions, it means you have achieved the vacuum seal and the jars are ready to be stored.

14. Apply labels to the jar and label them with the contents and date canned. Store the jars.

Tags: Boil jars, from water, from water with, jars water, Place jars, Place jars water, Place them

Make Buffalo Chicken Dip

Buffalo Chicken Dip is a delicious addition to any party or get-together. People will rave about this addictive appetizer.This article will explain make this simple yet incredible party dip.

Instructions

Enjoy delicious buffalo chicken dip

1. Boil two large boneless, skinless chicken breasts. You can also use canned chicken, but using fresh chicken provides a better flavor. After the chicken is completely cooked through, set it aside to cool. After it has cooled, finely shred the chicken.

2. Open both packages of cream cheese and, while the chicken is boiling, allow it to sit out at room temperature to soften. After the cream cheese has softened, place it in the mixing bowl.

3. In the mixing bowl, along with the cream cheese, mix in 8-ounces of either ranch or blue cheese dressing (whichever you prefer), HALF of the shredded cheese, 2/3 of the diced scallions, the minced garlic, and approximately six-ounces of Frank's Hot Wing Sauce, to taste.

4. Blend, thoroughly, with the mixer. After it is fully blended, toss in the finely shredded chicken and continue mixing it until the chicken is fully assimilated into the dip.

5. Spoon the mixture into the casserole baking dish, spreading it evenly in the dish. Put a lid on the dish and place it in the preheated oven for 15-20 minutes, or until the edges are bubbling. Pull the dip from the oven and sprinkle the remaining shredded cheese and diced scallions over the top and place back in the oven for 5-10 minutes, or until the cheese is lightly browned.

6. Serve with tortilla chips while still warm and enjoy!

Tags: cream cheese, cheese diced, cheese diced scallions, diced scallions, minutes until

Remove Burned Food From Cast Iron Cookware

If food is cooked properly on seasoned cast iron pots, you won't have to worry much about burned-on grime. If the need does arise, it's important to remove the burned food from your cast iron cookware the right way to protect it.

Instructions

1. Make sure your cast iron cookware is seasoned properly. This is the key to prolonging the life of your cookware indefinitely. Begin by scouring the inside of the pot with steel wool and then coating the inside with vegetable oil or grease. Bake it in a warm oven for 2 hours, and wipe off any excess grease. Repeat the process after every thorough cleaning, or about once a month, to keep the non-stick properties of your cookware.

2. Add a little water to the pan. If you do happen to burn food in your cast iron cookware, the first thing you should try is adding water to the pan while it's still warm. It should help the baked-on bits loosen up, so they'll be easier to remove.

3. Wash with warm water and soap. Scrub and scrape the inside of the pot with steel wool and a wooden spoon to remove all debris. Clean the inside thoroughly, and then rinse it until the water runs clear.

4. Put it through the self-cleaning cycle in your oven if none of the above steps work. The high temperatures may be enough to bake off the offensive food and leave your pot looking new again.

Tags: cast iron cookware, inside with, iron cookware, your cast, your cast iron, cast iron

Make Shrimp And Cucumber Salad With Fresh Dill And Creme Fraiche

Shrimp and cucumber salad with fresh dill and crème fraiche is an incredibly easy to prepare dish that can be made ahead of time for a dinner party or large meal, and also makes a great light lunch or meal to take to work. The salad also keeps quite well, making it ideal for picnics and trips. Serve with slice of toasted Italian ciabatta bread and dill butter with a glass of crisp, dry white wine like sauvignon blanc.

Instructions

1. Bring a large saucepan of salted water to a boil. Add the shrimp and boil until cooked, about 2 to 3 minutes. Drain in a colander and spread the shrimp out on a plate to cool.

2. Remove the shells from the shrimp when they are cool enough to touch. Devein the shrimp and put it in a bowl. Season the shrimp with sea salt and cracked black pepper to taste. Add the lemon zest, dill, chervil and olive oil. Toss to coat the shrimp. Cover and refrigerate until needed.

3. Cut the English cucumber in half and remove the seeds with a teaspoon. Slice the cucumber and reserve in a bowl.

4. Place the crème fraiche, yogurt, lemon juice, cayenne, garlic, scallions and sea salt to taste in a bowl and mix well. Fold in the sliced cucumber, adding more lemon to thin the sauce if necessary.

5. Divide the watercress onto individual plates and arrange the shrimp on top. Spoon the dressing over the top of the salad and finish with a pinch of cayenne pepper.

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Substitutes For Mascarpone

Tiramisu is just one way to enjoy mascarpone cheese.

If you have ever eaten tiramisu, you have had mascarpone cheese. Mascarpone is an Italian cream cheese used in many Italian desserts, but the flavor is quite different from the stuff we spread on bagels. Mascarpone is less dense, and tastes more of cream than cheese. The cheese is made from the milk of cows that have been fed a specific diet of grass and flowers. Their diet has been credited for the sweet taste of the cheese.

Ricotta Cheese

Although mascarpone cheese is used in many desserts, many savory dishes call for the ingredient. If you can't afford or find mascarpone cheese, ricotta cheese can be used as a substitute in savory dishes. Ricotta has the same airy texture as mascarpone, and the same mild flavor. You can also use ricotta cheese in certain desserts instead of mascarpone. Cheesecake is one dessert where you may substitute ricotta for mascarpone, although the taste won't be as sweet.

Cream Cheese Substitute

Mascarpone cheese is a main ingredient in tiramisu, and it adds texture and creaminess to the rich dessert. If mascarpone is not available, you can create a cream cheese substitute using heavy cream and butter. Mix one 8 oz. package of softened cream with 1/4 cup of heavy cream and 2 tbsps. of softened butter in a bowl.

Sour Cream Substitute

Sour cream is another substitute for mascarpone, although, it should never be used alone because the texture is not dense enough and the taste is too sour for most recipes involving mascarpone. However, if you blend sour cream with cream cheese and heavy whipping cream, you will have a substitute that works. Blend a room temperature 16 oz. package of cream cheese with 1/3 cup sour cream, and 1/4 cup of heavy whipping cream. This smooth mixture can be used in any recipe that calls for mascarpone.

Tags: cream cheese, mascarpone cheese, cheese used, cheese used many, cream with, heavy cream, heavy whipping

Chocolate Fondue Dipping Ideas

Strawberries taste extra-sweet when dipped in chocolate fondue.

Chocolate fondue is creamy, semi-liquid melted chocolate that is enjoyed by each participant dipping various bite-size foods into it. In addition to enjoying fondue in a restaurant or from a chocolate fondue fountain, it is easy to prepare in your own home. Since chocolate can be paired with numerous foods for a sinfully delicious dessert, let your imagination run wild or choose from a number of easy-to-dip foods.

Fruit

Fresh fruit goes wonderfully with chocolate fondue. Simply cut a variety of fruits into bite-sized cubes for easy spearing and dipping. Start with the two fruits that are most commonly paired with chocolate--strawberries and bananas. Expand your fruit spread by adding raspberries, orange segments, pineapple bits, grapes, peach and pear slices, cherries, dried apricots and apples chunks. Once the fruit has been cut and arranged on a platter, allow it some time to air-dry so that the chocolate can properly adhere to the fruit and the juices do not drip into the fondue. Cover and refrigerate until you are ready to serve.

Baked Goods

Bake your favorite dessert, then slice it into small, dippable chunks. Cookies, pound cake, brownies, peanut brittle, marshmallow and crispy rice treats and miniature cream puffs are tasty and easy to dip. Mini sandwich cookies, fortune cookies, peanut butter cookie pieces, biscotti--a traditional Italian almond cookie--graham crackers, doughnut holes and animal crackers also go well with chocolate fondue. Before serving, keep the baked goods covered so that they do not dry out and leave crumbs in the fondue when dipped.

Salty Snacks

Some favorite salty, non-dessert snacks are actually very tasty when dipped in chocolate. You may go with traditional snacks such as pretzels and butter crackers, or surprise your guests by offering thick-cut potato chips. The salty/sweet pairing is totally satisfying. For those who enjoy chocolate-covered nuts, offer a variety of larger nuts such as walnuts, almonds and pecans.

Candy

Guests with an extra sweet tooth will appreciate the option of essentially dipping candy into more candy. Marshmallows and chocolate fondue are a very popular combination. Get creative at the candy store and pick easy-to-dip candies such as gummy bears, gummy worms, circus peanuts, caramels and peppermint sticks.

Tags: chocolate fondue, when dipped, dipped chocolate, paired with, when dipped chocolate, with chocolate, with chocolate fondue

Dry Herbs & Spices

Preserve fresh herbs and spices by drying them out for future use.

If you have an abundance of fresh herbs and spices, consider drying them. Whether the herbs and spices are store-bought or homegrown, drying herbs and spices will allow you to enjoy them for up to a year later. There are several ways to dry out spices and herbs. It is important to dry them properly so they retain their flavor in the future.

Instructions

Drying Herbs and Spices in the Oven

1. Lay the herbs and spices onto a cookie sheet. Situate them so they are in a single layer.

2. Set your oven on the lowest temperature available. Place the cookie sheet into the oven.

3. Leave the oven door open slightly to allow air to circulate. Turn the herbs and spices over with a pair of tongs periodically to help them dry uniformly.

4. Let the herbs and spices remain in the oven until they break up easily and are crisp. Exact drying times will vary based on the lowest temperature available on your oven. Allow the herbs and spices to cool before storing.

Drying Herbs and Spices in the Microwave

5. Lay the herbs and spices on a paper towel. Situate them in a single layer. Place another paper towel on top of the herbs and spices.

6. Place the herbs and spices into the microwave. Microwave them for no more than four minutes, rotating them every 30 seconds to check for crispness. If either paper towel becomes excessively moist during drying, switch to a fresh paper towel.

7. Remove the herbs and spices from the microwave when they break up easily and are crisp. Let the herbs and spices cool completely before storing.

Air-Drying Herbs and Spices

8. Secure the stems of the herbs and spices with string. Make sure the string is long enough so that it can be tied to another object for drying. Separate them into small bundles, placing similar herbs and spices in each bundle. Do not place strong herbs and spices with more mild ones; the flavor may transfer to the others.

9. Hang each bundle upside down to dry. Hang them in a warm, well-ventilated and dark place. The ideal temperature for air-drying herbs and spices is between 68 and 90 degrees F. Tie the bundles to any place in the room where they will receive sufficient air circulation. A shelf, hanging rack or similar item will work well for hanging herbs and spices to dry.

10. Allow the herbs and spices to air-dry for several days. There is no exact time frame for air-drying herbs and spices. Various factors will contribute to drying times such as dampness prior to drying, location and temperature. The herbs are fully dried when they break apart easily and are crisp.

Tags: herbs spices, herbs spices, herbs spices, paper towel, easily crisp, they break

The Best Thai Cooking Schools

Pad Thai noodles are one of the country's most popular dishes.

Thai cuisine is typically fresh, spicy food best known for its balance of five flavors: spicy, sour, sweet, salty and bitter (although this one is sometimes optional, particularly outside of Thailand, as many people do not enjoy bitterness in their food). Thai food uses lots of herbs, spices and fish sauce, while mixing in rice and curries.

Chiang Mai Thai Cookery School

The Chiang Mai Thai Cookery School has been operating since 1993 and has graduated more than 100,000 students. It is owned by Sompon and Elizabeth Nabnian, chefs who also have their own cooking show on television.

There are five courses offered at the school, each for a one-week period, with prices ranging from $30 per day to $140 per week. This does not include the cost of accommodations at the Jasmine Rice Village resort or meals outside of class.

Course offerings include: Introduction to Thai Ingredients; Making Curry Pastes; Tour of the Local Market; Shopping at the Market; and Vegetable Carving.

Thai Cooking Classes with Kasma Loha-Unchit

If traveling to Thailand is a little out of your budget, there is an excellent Thai cooking school in California. Thai Cooking Classes with Kasma Loha-unchit is located in Oakland and offers two types of programs: evening classes once a week for four weeks for $175, with beginner, intermediate and advanced levels; and week-long intensive classes during the summer that cost $600 for the entire program.

Loha-unchit is originally from Thailand and has been teaching Thai cooking since 1985. She has written two cookbooks, including "It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking" and "Dancing Shrimp: Favorite Thai Recipes for Seafood."

Some of her favorite recipes are green curry with fish and shrimp dumplings, bitter melon and egg, and salted black olive fried rice.

Thai Gourmet House

Thai Gourmet House cooking school in Scottsdale, Arizona, offers demonstration classes for $88 each, group classes for $128 per class and private lessons for $500 per student for a full day.

Chef Praparat Sturlin is also originally from Thailand and founded her cooking school in 1989. She earned a culinary degree from Saovapha Culinary Arts College in Bangkok.

Tags: cooking school, Chiang Thai, Chiang Thai Cookery, Classes with, Classes with Kasma

Make Banana Pudding

Banana pudding is creamy and delicious, and it's super-easy to make. This recipe requires no cooking, and the only special equipment you'll need is an electric beater-and if you don't have one, a manual beater works just as well. This recipe serves 8 to 10 people.

Instructions

1. Mix sweetened condensed milk and water in a large bowl.

2. Add the vanilla pudding mix.

3. Beat for 3 minutes on medium speed.

4. Refrigerate the mixture for 15 minutes.

5. Whip the cream until it forms stiff peaks. You can do this while the pudding mixture is chilling.

6. Fold the whipped cream into the chilled pudding mixture.

7. Spread about 1/2 a cup of the pudding mixture into the bottom of a large bowl (about 3 quart size).

8. Top with 1/3 of the vanilla wafers.

9. Top that with 1/3 of the bananas.

10. Continue alternating layers-pudding, then wafers, then bananas. You should end up with 3 layers of each.

11. Chill for at least 4 hours before serving the pudding.

12. Sprinkle with crumbled vanilla wafers before serving.

Tags: pudding mixture, before serving, large bowl, This recipe, vanilla wafers

Types Of Mole Sauce

Mole sauces come in numerous different varieties and flavors.

Mole is considered the national dish of Mexico. Rick Bayless, chef and expert on Mexican food, compares it to Thanksgiving turkey "just served more frequently." With the endless varieties of mole sauces available, their popularity has grown worldwide. Most regions in Mexico have their own custom mole sauces, but a few stand apart from the rest and are favorites.

Mole Poblano

The most popular of mole sauces used today is mole poblano. It is what is considered the "national dish" of Mexico throughout the world. mole poblano originated in the state of Puebla and is made up of more than 20 different ingredients. The main ingredients are chili peppers and chocolate (which gives mole poblano its distinctive flavor and dark color).

Mole Negro

While the region of Oaxaca is considered "the land of the seven moles," its main mole is mole negro. This version of mole sauce is darker than the traditional mole poblano, but has the same rich flavor. Mole negro is known for being the most difficult mole sauces to make, due to its large ingredient list that contains chili peppers, chocolate, onions, garlic, seeds, spices, nuts and hoja santa. Hoja santa is a plant that gives mole negro is distinctive flavor and color.

Mole Verde

Mole verde originated in the region of Oaxaca and gets its name from its green color. This color is achieved by using toasted pumpkin seeds, romaine lettuce, cilantro and tomatillos. Mole verde is has a milder flavor than most of the other mole sauces, and is popular in dishes that contain chicken.

Less Common Mole Varieties

Mole Amarillo is made from ancho chiles, guajillo chiles, tomatillos, spices, cilantro, and the aromatic herb hoja santa.

Mole de cacahuate is made from peanuts and chiles.

Mole chichilo is made from pasilla chiles, tomatoes, tomatillos, spices and masa harina.

Mole coloradito is made from ancho chiles, almonds, tomatoes, seeds, bananas and spices.

Mole rojo is made from guajillo chiles, ancho chiles, pecans, tomatoes, peanuts, chocolate, garlic, onions and spices.

Tags: made from, mole sauces, mole poblano, ancho chiles, chili peppers, chili peppers chocolate

The Best Salad Dressings To Buy

When buying pre-made salad dressing, be sure to read the list of ingredients.

Using premade salad dressing can add a lot of flavor to both your cold salad dishes and hot entree dishes. Most salad dressing also can be used as a marinade. Creamy salad designs often have a base made from sour cream, mayonnaise, buttermilk and heavy cream or yogurt while vinaigrette style salad dressings use oil and vinegar.

When choosing a pre-made salad dressing, be sure to take note of sodium and fat levels and ingredients. The best premade dressings are the ones with a minimal list of ingredients that are all natural with no preservatives.

Best Yet Ranch

Ranch dressing is one of the most popular flavor of salad dressings on the market. If you are a fan of a full-fat ranch dressing, Best Yet makes a stellar bottled version. It has the right amount of spice and tang to liven up salads and an added kick of pepper helps it to stand out among other supermarket brands in terms of flavor. It's rich and creamy without any more fat than the average brand, too.

Wishbone Salad Spritzer

If you are interested in a dressing that provides flavor without fat, then Wishbone Salad Spritzers are for you. Instead of being poured out of the bottle, the dressing is spritzed on your veggies using a spray top. There are a variety of flavors to choose from, each being around 15 calories per serving (10 sprays) and just 1 gram of fat. While you won't get the creamy consistency, you will get the seasoning of your favorite salad dressing.

Newman's Own Lighten Up Balsamic Vinaigrette Dressing

Balsamic dressing uses balsamic vinegar, which is a mellow, wood-aged product not quite as sharp as plain white vinegar. Newman's Own is a well-known supermarket brand dressing that is popular for using all natural ingredients. Their Balsamic Vinaigrette Dressing contains only water, balsamic vinegar, vegetable oil, sugar, distilled vinegar, salt and spices like paprika and garlic. At 390 milligrams, it offers a lower per-serving sodium level compared to most other brands, and has just 4 grams of fat per serving. This dressing makes a great marinade for chicken or vegetables, too.

Annie's Naturals

Annie's Naturals Organic dressings come in a variety of interesting flavors including Asian Sesame, Pomegranate Vinaigrette and Green Goddess, a sweet and tangy dressing made with parsley. All of the ingredients are organic and the dressings are also gluten free. With just 11 grams of fat and 260 milligrams of sodium per serving, Annie's Naturals weighs in as a healthy creamy dressing option. Annie's Naturals dressings are ideal for salads, but can also be used as a drizzle over steamed vegetables and grilled fish or as a dip for chips and crudite.

Tags: salad dressing, Annie Naturals, also used, Balsamic Vinaigrette, Balsamic Vinaigrette Dressing, balsamic vinegar, dressing sure

Raise Free Range Chickens

For those that know a good meal, they may also understand the value of having completely organic chickens and eggs. If you want to make sure that your chickens and eggs are healthy, you can start by raising them as free range chickens. Setting up a system to make sure that your chickens stay healthy and happy will also ensure better organic food.

Instructions

1. Set the space. Raising free range chickens means having space for them to roam. You will want to start by setting aside between 2 and 5 acres of land. This will be used for the chickens to roam on and will give them enough space to eat the bugs, plants and other things in the area.

2. Build a chicken coop. Every chicken needs a little bit of shelter and a place to allow them to get out of the sun. You can build a small chicken coop to keep your hens and roosters in. You will want to put perches up on the coop, as well as laying areas for the hens so that they will have an option to where they put their eggs. Not only will this provide them shelter for the weather, but will stop them from being eaten if a predator comes along.

3. Start raising the poultry. After you have the main parameters set up, raising free range chickens is as simple as getting healthy chics and watching them grow and roam. As you care for them, you will want to make sure that there are enough bugs and plants to eat, as well as water for them to drink in a small bowl. If you are uncertain of what they are eating, adding in some seeds to get them started will help them to stay healthy.

Tags: free range, make sure, make sure that, range chickens, sure that, will want

What Are Lowfat Cheeses In The South Beach Diet

The South Beach Diet is a popular diet plan that was designed by a cardiologist in Miami, Florida. The diet balances good fats and carbohydrates. It includes lean meat, poultry, fish, shellfish, eggs and low-fat or fat-free dairy products. There are many cheese varieties allowed on the South Beach Diet.

Cheeses Allowed

When deciding what cheese to eat, keep in mind that the cheese should have no more than 6 g of fat per ounce. There are some exceptions which will be discussed in the section below. Some of the cheeses allowed on the South Beach diet include: American, cheddar, cottage cheese (2 percent or less), cream cheese, feta, Swiss, string cheese, mozzarella and ricotta (part skim). All of these varieties must be be of the low-fat or fat-free type.

Cheeses Not Allowed

Cheeses to avoid would be any cheese that contains full fat such as full-fat cream cheese, mascarpone, brie or camembert.

Exceptions to the Rule

There are some cheeses that are very full-flavored that contain high levels of fat, but if used in small amounts are acceptable on the South Beach Diet. They include: parmesan, asiago and blue cheeses. These should only be used occasionally and sparingly to add flavor to a salad, chicken entree, etc.

Three Phases

The South Beach Diet includes three phases. In the first phase, the average person is said to lose anywhere from 8 to13 lbs. in the first two weeks. No carbohydrates are allowed in this phase. In phase two, low-carb foods such as fruits and whole grain breads are reintroduced. In phase three, all food types are allowed and this is the phase that people should try to stick to as a healthy diet that is now integrated into their lives. Cheese is allowed during all three phases of the South Beach Diet. For a full list of all foods allowed, see the resource below.

Cheesy Dishes

There are many recipes to try on the South Beach Diet that include low-fat or fat-free cheese. Some popular ones are spinach-cheese stuffed chicken, nuclear cheesecake, salsa omelet, Greek salad and much more.

How much cheese is enough?

Nutritionists suggest that cheese be limited to one serving per day. A serving is 1 oz. of hard cheese or one half cup of soft cheese such as ricotta or cottage cheese.

Tags: South Beach, Beach Diet, South Beach Diet, low-fat fat-free, allowed South

The Best Pizza Places In St Louis

Saint Louis is home to many excellent pizzerias.

An April 2009 article at MSNBC.com reports that President Obama, a Chicago native, has touted Saint Louis pizza as the best he has ever eaten. The two cities are now not only baseball rivals, but also pizzeria competitors. Unfortunately, although the President's pizza was made in St. Louis, it was still modeled after Chicago style pizza. Nevertheless, St. Louis style pizza, which features a thin crust and loads of toppings, is a delicious must-have treat for tourists and locals alike.

Pi Pizzeria

Pi Pizzeria has locations in Saint Louis' Central West End, the Loop and Kirkwood. This was the pizzeria that stole President Obama's heart and palate in the spring of 2009. The restaurant specializes in Chicago-style pizza, but also has several varieties of thin crust, Saint Louis style pizza to offer. Pi serves gluten-free and vegan dishes, and considers itself a "green" restaurant.The pizzeria does not accept reservations, so get there early, since it is a popular place. Pi Pizzeria is dine-in only.

Pi Central West End

400 N. Euclid

St. Louis, MO 63108

(314)367-4300

Pi Kirkwood

10935 Manchester Road

Kirkwood, MO 63122

(314)966-8080

Pi on the Loop

6144 Barack Obama Boulevard (Delmar)

St. Louis, MO 63112

(314)727-663

restaurantpi.com

Imo's Pizza

Imo's Pizza, known as "the square beyond compare," has been in operation since 1964. It's not hard to find an Imo's in Saint Louis, or Missouri for that matter. The thin crust pizza, with a tangy sauce and provel cheese, is a Saint Louis favorite. Most restaurants have lunch specials, as well as beer, soda, sandwiches, and salads. The house dressing is also quite popular. Imo's has dine, carry out and delivery options.

Imo's Pizza (downtown location)

742 S. 4th Street

St. Louis, MO 63102

(314) 421-4667

imospizza.com

Fortel's Pizza Den

The first Fortel's was opened by Bob Fortel in 1981. Since then, 7 more locations have been opened throughout the St. Louis metro area, and Fortel's has become a well-known St. Louis establishment. The pizza also features a thin crust, but uses fresh mozzarella cheese and generous, fresh toppings. The sausage is especially delicious. Fortel's has dine-in, carry out and delivery options.

Fortel's Pizza Den (original Affton location)

7932 Mackenzie Road

St. Louis, MO 63123

(314)353-1522

fortelspizzaden.com

Tags: Saint Louis, thin crust, style pizza, carry delivery, carry delivery options

Make Brick Goat Cheese

You can make your own goat cheese

Cheese can be made with just about any type of milk, but fresh goat's milk is one of the best choices for homemade cheese. This recipe uses a gallon of goat's milk and makes a one-pound, round brick of finished cheese.

Instructions

Preparing the Curd

1. Sterilize the stainless steel pot and lid with boiling water, and pour the goat's milk into the pot.

2. Warm the goat's milk to room temperature, then add the yogurt and mix thoroughly. Let sit overnight at room temperature.

3. Carefully warm the milk to 85 degrees the next day.

4. Dissolve the rennet in 1/4 cup of warm water and add to the warmed milk and stir thoroughly, then cover and set aside for one hour. The rennet will cause the solids in the milk to coagulate into a curd.

5. Check the milk/rennet mixture by inserting a clean finger into the milk to see if the curd has formed and separated from the whey. If not, allow to sit for one more hour and check again.

Cutting and Pressing the Curd and Finishing the Cheese

6. Cut the curd, if sufficiently solidified, in one direction in 1/2 inch strips, then cut across the strips to form small cubes.

7. Warm the curd over low heat and stir it with your hands carefully and gently to break up the curd. Continue to mix the curd with your hands until it reaches 102 degrees F and resembles the consistency of scrambled eggs.

8. Remove the curds and whey from the stove and allow the curds to settle. Pour the curds and whey through a strainer to separate them. Place the curds into a bowl.

9. Sprinkle two tablespoons of salt over the curds and mix thoroughly with your hands. The salt will act to properly cure the cheese and prevent spoiling.

10. Line the large can with the cheese cloth. With a spoon, place the still-warm curds into the can. Cover the curds over with the rest of the cloth and place on a tray. Cover with one of the can lids and place another smaller unopened can on top to act as a weight. Leave for about 12 hours.

11. Remove the cheese from the can after 12 hours and remove the cheese cloth. Rub the outside of the cheese with salt, replace the cloth and allow it to sit on a baking rack in your refrigerator. Overnight, the cloth will absorb moisture from the cheese. Replace it with a fresh, dry cloth daily until the cheese forms a dry yellow rind.

12. Dip the finished cheese into melted wax to seal to protect it. Store in your refrigerator for a month or longer for sharper, more flavorful cheese.

Tags: goat milk, with your, with your hands, your hands, cheese cloth

Meals With Chicken & Ricotta Cheese

Chicken and ricotta cheese can be used for tasty meals.

Chicken and ricotta cheese pair nicely together especially if you combine them with several other ingredients. Some meals are Italian and some are spicy. Just include ingredients that you enjoy to make a dish that your family can't resist.

Baked Pasta With Chicken and Ricotta Cheese

Baked pasta with ricotta cheese is simple to make and sure to please kids. The ingredients include spiral pasta, chopped chicken, spinach, 2% milk, ricotta cheese, Parmesan, salt and pepper. First cook the noodles in boiling water with salt. Drain the noodles and preheat the oven to 400 degrees Fahrenheit. Then bake the chicken so it looks white throughout when you chop it up. Add all of the ingredients to a pan and top with the Parmesan. Let cook for 20 to 30 minutes.

Chicken Breasts Stuffed With Ricotta and Goat Cheese

Chicken breasts stuffed with ricotta and goat cheese is a low fat and low cholesterol meal that the American Heart Association recommends. The ingredients include vegetable oil spray and skinless chicken breast halves. Also, the stuffing is made from fat free ricotta cheese, soft goat cheese, parsley and chives. Create the sauce from no-salt tomato sauce, Italian herb seasoning, oregano, garlic, salt and pepper. This meal only has 236 calories per serving size.

Three-Cheese Chicken Cacciatore Manicotti

Three-cheese chicken cacciatore manicotti is an Italian dish. The ingredients include manicotti, olive oil, nonstick spray, chopped onions, plum tomatoes, chopped green pepper, garlic, diced and cooked skinless chicken breast, mozzarella cheese, ricotta cheese, egg, Parmesan cheese, basic, low-sodium and fat free marinara sauce, salt and pepper (see references 3). Cook all ingredients before adding a mixture of the vegetables, chicken, egg, mozzarella, ricotta, Parmesan, salt, pepper and basil to the manicotti. Let bake for 30 minutes on 350 degrees Fahrenheit.

Fusilli With Spicy Chicken Sausage, Tomato, And Ricotta Cheese

Fusilli with spicy chicken sausage, tomato and ricotta cheese has a pleasant kick to it if you enjoy spicy food. Ingredients include olive oil, chicken sausage, onion, garlic, dry white wine, canned crushed tomatoes, rosemary, water, red pepper flakes, salt, parsley, fusilli and ricotta cheese (see references 4). First cook the chicken sausage in a frying pan, take it out and cut it into slices. Then cook the onions and garlic before adding the dry white wine, sausage, water, tomatoes, red pepper flakes, rosemary, salt and finally the parsley ten minutes later. Boil the fusilli then drain it and mix everything together to serve it.

Tags: ricotta cheese, salt pepper, ingredients include, ricotta cheese, before adding, cheese Parmesan

The Best Mail Order Cheese Steaks

The Best Mail Order Cheese Steaks

Nothing speaks to Philadelphia natives--and many others--quite like a Philly cheesesteak. This sandwich, a hoagie roll filled with chopped beef and slathered in cheese, provides a filling meal. Because the cheesesteak is uniquely tied to Philadelphia, they often are not available in other parts of the country. Recognizing that void, many companies ship cheesesteaks through the mail or through a private carrier. Knowing which of these companies offer the best cheesesteak can lead to a great meal.

Campos Deli

Campos Deli, which has been in the cheesesteak business for more than 50 years, receives high marks from many who visit the restaurant in downtown Philly. The Food Network sent the stars of the show Road Tasted to sample the deli's cheesesteaks, which are made to order with high-quality ribeye steak. But you do not need to go all the way to downtown Philadelphia to enjoy a Campos cheesesteak; the deli ships its cheesesteaks, too. You can buy them online at the Campos Deli website. But beware--they do not come cheap. A single cheesesteak, complete with chips, a soft pretzel, Goldenberg's Peanut Chews, condiments and a Philadelphia postcard, is priced at $75 as of early 2010. The sandwiches are sent via overnight shipping. The company ships sandwiches Monday through Thursday only.

Campos Deli

214 Market St.

Philadelphia, PA 19106

(215) 923-1000

camposdeli.com

A Taste of Philadelphia

For more than 30 years, A Taste of Philadelphia has been supplying folks with delicious mail-order cheesesteaks. The company's customers have included Bill Cosby, Frank Sinatra and Ronald Reagan, and Philadelphia magazine rated its boxed lunch the best in the city. The 12-inch Amoroso's hoagie rolls are packed with cheesesteak and fixed to order. The company ships via overnight air express to anywhere in the United States. You can even order a dozen cheesesteaks for a party. A single cheesesteak meal is priced at $89.90 as of early 2010.

A Taste of Philadelphia

1606 MacDade Blvd.

Folsom, PA 19033

(800) 846-2443

tasteofphiladelphia.com/

Philly Food

Philly Food, located near the Philadelphia International Airport, is an exclusively online company that deals only in shipping Philly cheesesteaks and other Philly foods to anyplace in the United States. Cheesesteaks are sent through UPS. Customers have the option of paying for express overnight or second-day air. The company also ships overseas. Sandwiches are never frozen; they are made fresh and then refrigerated and shipped in commercial insulated containers. Cheesesteak packages start at $87.90 as of early 2010.

Philly Food

(800) 954-8294

atasteofphilly.com

Tags: Campos Deli, Philly Food, early 2010, Taste Philadelphia, Best Mail

Hawaii Wine Clubs

Hawaiian wine lovers can take advantage of several wine clubs located throughout the islands. Honolulu is home to frequent wine-related events hosted by clubs and local wine shops, and students and alumni of the University of Hawaii at Manoa can join the University's unofficial wine club, the Wine Toasters. Maui also boasts its own winery, Tedeschi Vineyards.

HASR Wine

In downtown Honolulu, HASR Wine hosts a wine lovers' club and has regular wine tastings on Tuesday and Friday evenings beginning at 5 p.m. HASR also posts other events, open to club members and the general public, on its website, including tastings of new wines and champagnes.

The Wine Stop

Also located in Honolulu, The Wine Stop sponsors a wine club. Memberships are available at several levels, and all include two bottles of wine a month delivered to your home, pairing information about the wines and discounts at the shop. The Wine Stop also offers a beer club.

Wrath of Grapes

The Honolulu-based Wrath of Grapes club meets every Tuesday at 6 p.m. at Indigo restaurant in Chinatown for wine tastings hosted by local wine vendors and traveling makers. Reservations are required and taken by phone only (Resources). Wines tasted are from all over the world, ranging from Maui-made to Rieslings from Germany.

Wine Toasters

The University of Hawaii at Manoa's Wine Toasters is a club for students (over 21) and alumni of the university. According to the group's website, "the club has been successful in recruiting over 50 members, hosting events every other week and bottling a barrel of wine." The Wine Toasters meet primarily during the academic year.

Tags: Wine Toasters, Wine Stop, HASR Wine, Hawaii Manoa, local wine

Serve A Fondue Meal

Serve a Fondue Meal

The word fondue is derived from the French word meaning "to melt." The most common type is Swiss cheese fondue served with bread. There are restaurants that serve fondue, but why not do the dipping, dunking and swirling in the comfort of your own home? There are numerous creative ways that make fondue a full three course family meal or a flexible form of entertaining for dinner guests.

Instructions

1. Purchase a fondue pots. Fondue pots are placed on the table and are heavier than most to help promote even heat distribution and heat retention.They are heated for cooking with a fuel like Sterno. Most fondue pots come with a tray, a container for a "canned heat" like Sterno, a stand and a pot. The canned heat container should include an adjustment for controlling the amount of heat by closing or opening the heat source. Some items you will cook, like cheese, require a lower heat than meats.Prepare to complete your new fondue set with fondue fork or skewers. The forks are long with heat resistant handles and two serrated tines for spearing food.

2. Serve a cheese fondue for your first course. Many recipes are available using a multitude of cheeses besides the traditional Swiss. Include a bread basket and a steamed vegetable platter on the side to use for dipping. Vegetables can include cherry tomatoes, mushrooms, broccoli florets, cauliflower florets, green beans, brussels spouts, carrots and asparagus spears. Spear your fork into the vegetable or bread and swirl directly in the cheese mixture.

3. Think beyond the classic cheese fondue for your second course and opt for boneless skinless chicken breast, cubes of beef, shrimp and even salmon. The contents in the fondue pot can be a broth or oil of your liking to cook the meat in on the skewers. For this course, it is necessary that the contents in the pot be extremely hot in order to fully cook the meat or seafood. Accompany the cooked seafood or meat with a wide assortment of sauces for dipping. A few suggestions to try can be honey mustard, ranch or salsa.

4. Save room for your final course of dessert fondue. A popular mixture is chocolate, both dark and milk. Throw in some marshmallows for added flavor. You can include fresh fruits, berries, lady finger or angel food cakes and cookies. Or, try a lemon fondue as an alternative to chocolate. This can be served with fresh gingerbread or gingersnap cookie as a wonderful combination.

5. Research the numerous recipes available for fondue. Create some ideas of your own. It is a versatile way to have your family or guests serve themselves and enjoy a unique dining experience.

Tags: cheese fondue, canned heat, cheese fondue your, cook meat, Fondue Meal, fondue your

Make A Gerber Daisy Wedding Bouquet

The gerber daisy is known as the flower for all seasons and occasions. These vibrant daisies lend themselves to either simple or formal wedding bouquets with limitless choices of colors and combinations. Whether you're planning an elegant, candlelight church wedding or a casual outdoor gathering, a beautiful wedding bouquet, spray, nosegay, or corsage of gerber daisies will beautifully complement any celebration.

Instructions

1. Assemble the flowers. Take one stem at a time and arrange the light pink daisies among the white and sprinkle the deeper pink ones evenly throughout the bouquet. The bouquet should be about 8 to 10 inches in diameter.

2. Make a tight nosegay-type bouquet or a looser bouquet and add the white baby's breath around the outer edge.

3. Gather the stems together and place the rubber band carefully around the stems about an inch under the flowers. Straighten the stems and wrap them together tightly with white waxed floral tape making a compact, straight handle.

4. Cover the handle by cutting a length of the ?-inch white satin ribbon about three times as long as the length of the stems. Tuck one end of the ribbon carefully inside the top of the wrapped stems and start wrapping in a spiral down the length of the stem handle neatly covering the floral tape. When you reach the bottom, start wrapping in a spiral back up the stems. At the top, tuck the cut end of the ribbon underneath and secure it with a couple of pins pushed through the ribbon and into the stems.

5. Slide on the doily or netting up the wrapped stem handle until it is right under the flowers. Secure it with another pin or two into the handle.

6. Add several streamers by combining lengths of the two different widths of satin ribbon and tie around the handle just under the doily. Cut the ends of the ribbon on a diagonal. Bend up the end of the handle to make it shorter or leave long.

Tags: floral tape, satin ribbon, start wrapping, start wrapping spiral, stem handle, under flowers

Make Boneless Buffalo Wings

Boneless wings taste similar to regular chicken wings, but are easier to eat and less messy. Add spices like garlic or pepper to the flour to make different-tasting wings. The chicken used may not actually come from the wing, but it's prepared the same. Serve boneless buffalo chicken wings for dinner, as a snack or at a party. For a personal touch, make your own sauce.

Instructions

Frying and Saucing the Wings

1. Cut thawed chicken into bite-sized chunks.

2. Fill the saucepan a third of the way with oil. Turn on medium heat and put the lid on.

3. Put four cups of flour, 1 tbsp. of garlic salt and 1 tbsp. of pepper in plastic bag. Zip the bag and shake to mix. Open the bag. Drop a few pieces of chicken in at a time and shake. Once the chicken is completely coated, remove from the bag. Repeat with the remaining chicken chunks.

4. Using the slotted spoon, put two or three pieces of chicken in the hot oil. Cook until the outside turns a dark golden brown. Remove the chicken with the slotted spoon and set on the paper towel-lined plate. Repeat with the rest of the chicken chunks.

5. Fill the plastic container half way with chicken. Pour buffalo sauce over the chicken. Put the lid on and shake until all the chicken is coated. Remove the lid and put the coated chicken on another plate. Repeat to coat all the chicken in sauce.

Homemade Buffalo Sauce

6. Put the butter and brown sugar in a saucepan over medium heat. Melt the butter and stir. Do not let the butter burn.

7. Pour in the tomato sauce, garlic, onion powder, white pepper, chili powder, salt and oregano. The pepper, chili powder and onion powder can be omitted. Hot sauce can be added for a spicier version.

8. Reduce heat to low and cook until everything mixes together--about two or three minutes.

Tags: chicken chunks, chicken wings, chili powder, chunks Fill, medium heat, onion powder, pepper chili

Tennessee Wine Clubs

There are numerous wine clubs in Tennessee. Some are affliated with a winery and others are tasting groups, not run by any winery, who sample wines from around the globe. There are mail-order wine clubs that send members wines monthly and wine clubs whose members meet monthly to taste wine and have a dinner that is paired with the wine being served.

Old Medina Wine Club

Old Medina Wine Club in Jackson, Tennessee is associated with the Old Medina Winery, formerly known as Lauderdale Cellars. The annual membership fee is $50 per person or $75 per couple. People can sign up in person at the winery. Membership provides members a 10 percent discount on purchases at Old Medina, a red Old Medina Wine Club polo shirt, a subscription to the club's monthly newsletter and pre-entry to the winery and local wine festivals.

Additionally, members can participate in the monthly dinners where club members bring food to share whilst they sample wines from around the world. The cost of the wine consumed at dinner will be shared by the members present. The wine club also reads a wine book that they break down according to the book topics and try the wines from that month's particular book section. Each month for a year will have a different book section.

Old Medina Winery

2894 Old Medina Road

Jackson, Tennessee 38305

(731) 256-1400

Wine Society of East Tennessee

The Wine Society of East Tennessee in Knoxville, Tennessee has 350 active members comprising individuals, restaurants and liquor stores. It has been around since 1977 and is not affiliated with any local winery. Annual membership dues are $25 per person, for those who recieve the newsletter via e-mail, or $40 per person for those who received the newsletter via post. Interested people can fill out the membership form on the Society's website and either send in a check for $25 or $40 or pay via PayPal. Members are privy to Wine Society events, information about food and wine, announcements about and discounts to wine-related events and discounts to member stores and restaurants.

The society hosts a monthly wine tasting with a carefully matched dinner. In addition, there are nine to 11 tastings per year. Tasting format varies per type of wine. For example, everday wines are served at informal tastings with hors d'oeuvers, whilst formal educational tastings are in a more controlled setting with commentary aimed at beginning, intermediate and advanced tasters. Occasionally, the Society holds special tastings of some of the world's best wines with special foods often prepared by the chef of the restaurant hosting the event.

Wine Society of East Tennessee

P.O. Box 52861

Knoxville, TN 37950-2861

(865) 657-8960

Arrington Vineyards

Arrington Vineyards in Arrington, Tennessee has a mail-order wine club called Kix Wine Club as all the wines sent out for the Red Club, White Club and Mixed Club are hand-selected by winemaker Kip Summers. Club members pay no membership dues. They merely pay for the wines delivered to them every month. They can also opt to pick the wines up. Additionally, members are able to purchase new wine releases in advance, receive a quarterly newsletter, 15 percent discount on case purchases, annual birthday discount on one purchase during the month of your birthday and if they go out of town, the wines can be delivered to their destination. Plus, VIP members are privy to free priority wine tastings.

The Red Club and White Club members can choose to get two bottles ($62.50), four bottles ($109.99) or six bottles ($157.50) of red/white wine monthly. The Mixed Club members get evenly-divided red and white wines with their orders. They can get two bottles ($58.50), four bottles ($101.99) or six bottles ($145.50) monthly. The Fan's Choice Club members are sent two types of wine from their personal wine list at 20 percent off the retail price.

Arrington Vineyards

6211 Patton Road

Arrington, TN 37014

(615) 395-0102

Tags: Club members, Wine Society, Arrington Vineyards, East Tennessee, Medina Wine, Medina Wine Club

Guatemala Steak Restaurants

The best steakhouses in Guatemala are to be found in the capital city

The capital city of Guatemala has the best restaurants in the country. Both local and international cuisines are available, and many of the city's steakhouses combine Guatemalan ingredients with dishes from around the world; at Hacienda Real for example, steaks are served with jalapeños and salsa. It is possible to eat very cheaply at Parrillada Doña Sara or splash out on a more formal meal, such as at Jean Francois and Hacienda Real.

Parrillada Doña Sara

This is an inexpensive, family-run restaurant that specializes in steaks and barbecued meats; there is also a selection of cheap wines on the menu. The owner can usually be seen standing outside the restaurant stirring a very large pan of paella. Inside, old photographs cover the walls, giving this eatery the feel of an old-fashioned steakhouse.

Parrillada Doña Sara

Corner 9 C & 9 Av. Zone 1

Guatemala City, Guatemala 10001

+502-2232-3467

Piccadilly

This lively restaurant is set in a very busy area and is popular with families for lunch and dinner. It offers good steaks as well as pizza, pasta dishes and Guatemalan specialties. Large jugs of beer accompany each meal.

Piccadilly

Cnr 6 Av & 11a Calle, Zone 1 and

Plaza España, 7 Av 12--00, Zone 9

Guatemala City, Guatemala

Hacienda Real

Hacienda Real is located in Zona Viva, an area replete with the fanciest restaurants Guatemala City has to offer. This particular restaurant is a steak house, and it's popular with both locals and tourists. Dishes have a Guatemalan flavor -- the steaks are served with jalapeños, salsa and pickled carrots, and baskets of warm tortillas are constantly replenished. Mariachi bands provide entertainment most evenings.

Hacienda Real

13 C. 1-10, Zone 10

Guatemala City, Guatemala

+502-2333-5408

hacienda-real.com

Jean Francois

Jean Francois is regarded by reviewers to be the best restaurant in the country eveandersson.com/guatemala/restaurants. The French menu includes 16 different types of steak served with a choice of b arnaise, Au Poivre or balsamic sauces. Its location at the end of an unmarked corridor within El Porton shopping centre confuses many; call the restaurant to ask for directions if you get lost.

Jean Francois

Diagonal 6 13-63 Zone 10

Guatemala City, Guatemala

+502-2368-0351

restaurantejeanfrancois.com

La Media Cancha

The zone 9 area of Guatemala City is not renowned for its restaurants, however, this informal steak house is very popular both with locals and visitors to the area.

La Media Cancha

13 Calle 4-71 zone 9

Guatemala City

+502-2331-6463

Tags: Guatemala City, Hacienda Real, City Guatemala, Guatemala City Guatemala, Jean Francois, Zone Guatemala City

Use Chipotle Peppers

A chipotle pepper is a smoked jalapeno.

Chipotle peppers are a currently a popular ingredient in the cooking industry that appears in many commercial sauces, dips and fast foods. In reality, chipotle is a jalapeno pepper that has been dried to a length of between 2 and 4 inches and a dull, tan color. Chipotle pepper offers a smokey flavor, medium heat and gives a nice kick to a variety of different dishes. You can find chipotle peppers at some grocery stores, or at bulk stores and specialty Mexican stores.

Instructions

Chipotle Peppers

1. Slice whole chipotle peppers into thin strips or dice them and add to stews, soups, sauces or casseroles. Leave the seeds out if you want less heat, or toss them in, with the pepper if you want it added spice. The true heat from the pepper is found in the seed area.

2. Reconstitute your chipotle peppers by placing them in a bowl and pouring bowling water over top. Let them soak for a few minutes, then take them out of the water and use as you would a fresh jalapeno.

3. Add a whole chipotle pepper to a chili, stew or soup and let it cook along with the other ingredients, to give off some heat and flavor. Remove the pepper before you are ready to serve. Poke some holes in the pepper with a knife before you add it to give off some extra heat, and place it atop the plated meal.

More Chipotle Applications

4. Add chipotle powder to chili, fajita mix or any other southwestern food that you would normally use chili powder in.

5. Spoon chipotle sauce onto a taco or other Mexican dish, or into a pasta sauce or pizza sauce for some added kick.

6. Spoon chipotle sauce onto a taco or other Mexican dish, or into a pasta sauce or pizza sauce for some added kick.

7. Rub chipotle paste onto the surface of chicken or beef before you grill or bake the meat. Allow it to sit for an hour or two in the refrigerator, so it has a chance to penetrate into the flesh which supplies added flavor to the meat.

8. Make a chipotle oil with crumbled peppers and vegetable oil to add to salads or for cooking to impart extra spice in your food. Add ½ cup of oil and two crumbled peppers in a metal bowl and place in a 300 degree F oven for one hour. Cool for 30 minutes and then strain the oil through cheesecloth and refrigerate.

Tags: added kick, chipotle pepper, chipotle sauce, chipotle sauce onto, crumbled peppers

Types Of Berry Sauces For Pancakes

Pancakes are breakfast food made by frying batter. People often top them with butter and a sweet sauce, typically maple syrup. They also add berries into the batter of pancakes or put them in a sauce on top of them because the sweetness of the berries counteracts the savory taste of pancakes. There are five berries that traditionally make it into the sauces of pancakes.

Blueberry Sauce

Blueberries are small, sweet and sour berries that are common in breakfast items. They are good for lowering cholesterol and preventing urinary tract infections. This makes blueberries a healthy and complementary berry for pancakes sauce.

Raspberry Sauce

Raspberries are sweet when ripe, small red, black or yellow berries. They have soluble fibers that can assist in lowering cholesterol. They are also high in fiber. Half a pound to a pound of raspberries fulfills daily recommended fiber intake.

Strawberry Sauce

Strawberries are red berries that are sweet when ripe. They have more vitamin C than oranges and pineapple -- more than 94 mg per cup. They make a suitable pancake sauce, but cooks rarely place them in the pancakes themselves.

Cherry Sauce

Cherries are sweet, red berries that have pits, or seeds. Cherries contain antioxidants that help maintain good health. They also contain melatonin, which aids in regular sleep patterns.

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What To Do With Zucchini & Squash Flowers

Zucchini is adaptable in various recipes.

Zucchini outperforms nearly every other vegetable in the garden once it gets going. There are zucchini pickles, bread and cakes, zucchini salads, cooked zucchini and raw zucchini. If your garden is in overdrive, use both the zucchini and squash flowers when preparing meals.

Raw

Both zucchini and squash flowers are edible raw. Create a summer squash slaw by grating green and yellow-skinned zucchini with red radishes. Dress with mayonnaise and apple cider vinegar. Garnish with the squash flowers. Add slices of zucchini to a tossed salad. Compose an edible flower salad on baby greens with summer squash flowers, pansies and nasturtiums.

Stuffed

Squash flowers are too delicate to stuff and then bake. The flower loses its shape. Instead, stuff the flowers, dip in beaten eggs, then bread crumbs to coat and deep fry or saute. The flowers keep their shape and have a lovely crisp texture from the bread crumbs. Stuff halved zucchini after scooping out the seeds. Use a filling with cooked meat, not raw. Bake until the zucchini is fork tender. Raw zucchini stuffed is a little trickier. Hollow out a tunnel in the middle of a whole zucchini, then fill with a cream cheese-based salad such as salmon mouse. The filling will harden in the refrigerator. Slice in "coins" that show off the filling. Stuff squash flowers with egg, tuna or chicken salad and arrange around the zucchini coins.

Stir Fried

Stir fried zucchini retains its crispness when matchstick-sized pieces are briefly sauteed. Cut the squash blossoms into strips for stir frying or leave them whole. Female squash blossoms have a baby squash behind the blossom. The squash are tiny, no more than an inch long. Stir fry and use as a garnish.

Garnishes

Carve the raw zucchini into the flower shape of a tulip. Use a vegetable peeler to peel a long strip of zucchini, immerse in boiling water for 60 seconds to soften, then roll into a rose shape. Score the outside of the zucchini with a demitasse spoon, then cut into daisy-shaped flowers. The squash blossoms don't require anything to be used as a garnish.

Tags: squash flowers, squash blossoms, bread crumbs, summer squash, zucchini with

Decorate Black Forest Cake

Decorating a cake takes a steady hand and a creative sense of three-dimensional style. A Black Forest cake in particular can be beautifully decorated for any occassion, as long as the baker takes a few ideas into consideration before getting started. Some traditional decorations for a Black Forest cake make dessert a real treat. See the steps below for some tips and enjoy the impressed looks when you present your work.

Instructions

1. Determine how large your cake will be and plan your ingredient list accordingly. Individual Black Forest cupcakes will require at least one decorative cherry on top and about a teaspoon of chocolate shavings. Round cakes of typical sizes can handle decorative ingredients in larger amounts.

2. Know that a Black Forest cake contains layers of rich and delicious chocolate cake separated by whipped cream and cherries, or in some recipes, buttercream frosting or some variation of chocolate frosting. Determine just how sweet you would like your final product to be before getting started with your decorations.

3. Choose whipped cream to frost the outside of the cake if you prefer a less sweet cake. Using whipped cream instead of a sugar-laden traditional frosting will make sure that the cake is not overly sweet. A little sugar in the whipped cream will add flavor and interest if you find the flavor of plain whipped cream uninteresting.

4. Go for rich chocolate or white frosting on the outside if your sweet tooth desires a more sugary kick. White frosting may offset the intense chocolate of the cake layers themselves, but chocolate lovers may want an extra dose of the good stuff. Use chocolate frosting to satisfy the craving for extra chocolate.

5. Know that buttercream frosting provides a decadent, rich and sweet exterior to your Black Forest cake. This kind of frosting retains the dairy richness of whipped cream while combining it with the weight and flavor of sugar; together, buttercream frosting makes this a cake to remember.

6. Decorate the outside with cherries (fresh, canned or maraschino) once your cake is frosted. If using canned cherries, drain thoroughly before using as the liquid, though tasty, may cause the frosting to run. Cherries can run around the top of the cake and along the bottom, or a random and artful sprinkle may suit your aesthetic. Finish it off with a toss of chocolate shavings and your cake is ready to impress.

Tags: Black Forest, whipped cream, Black Forest cake, Forest cake, buttercream frosting

Baked Chicken And Cheddar Cheese Soup

Cheddar cheese soup is a classic and simple soup. It's thick and creamy and can easily stand alone, but adding the texture and taste of baked chicken can really take it to the next level. The key to the perfect soup is to know the correct time to add the cheese. Adding it too early can cause inconsistencies in the texture and flavor of the soup. Next time you have some leftover baked chicken or are simply craving a cheesy and hearty soup, you can yield favorable results by using the correct method.

Instructions

1. Melt 1/2 stick unsalted butter in the bottom of a soup pan over low to medium heat. Add 1/4 cup of flour and stir to combine. This will create a thickening agent for the soup's base.

2. Pour in 3 cups of chicken broth and 2 cups of milk and stir well. Adjust the heat to medium and keep stirring until it becomes thick and begins to bubble.

3. Add black pepper to taste. Pour in 1/2 cup dry white wine and 1/2 teaspoon Worcestershire sauce and stir well.

4. Keep the heat on medium while you shred your baked chicken. You can use any amount that you want, but for a chicken filled hearty soup use the meat from a whole baked chicken. Scratch at the chicken flesh with two forks, shredding it and then set the shredded meat aside.

5. Add 2 1/2 cups of shredded cheddar cheese to the soup once it begins to boil. Stir constantly until all the cheese is melted.

6. Remove the soup from the heat and stir in the shredded chicken. Serve immediately.

Tags: baked chicken, hearty soup, heat medium, stir well

Fondue Dipping Sauces

Fondue comes with the French word fondre, which means "to melt."

As the culinary website Fondue Bits explains, the word fondue is derived from fonder, the French word for "to melt." As the etymology indicates, fondue pairs a hot sauce, often made from melted cheese or chocolate, with bread, meat, fruit or other ingredients dipped into the sauce. Pairing dipping ingredients with sauces tastefully is vital, so deciding on your sauces first can help you design your menu.

Broth-Based Fondue

According to the website Best Fondue, broth-based fondues are a healthy option, as they do not contain as much fat or calories as other fondue sauces. The website suggests matching the broth to the dipping ingredients; chicken broth for chicken, pork broth for pork and vegetable broth for vegetables. Best Fondue explains that only copper, stainless steel or cast iron pots should be used for broth-based fondues, as they can withstand the temperatures needed for this type of fondue.

Oil-Based Fondue

The website Fondue Bits explains that oil-based fondues are a popular choice for meat fondue. Because of the use of oil, this type of fondue is high in fat and calories, but is low in carbohydrates, as neither oil nor meat provide significant amounts of carbohydrates. Fondue Bits suggests using oils such as peanut, vegetable or canola oil for this type of fondue.

Chocolate Fondue

Chocolate fondue is typically used for dessert, and the Simply Recipes website calls making this type of fondue "laughably simple," as it can be made from just dark chocolate and heavy cream. To spice up chocolate fondue, you may want to mix in flavoring extracts such as orange or mint. Simply Recipes explains that you can use a wide variety of dipping ingredients, including fruit, brownies, cake or marshmallows.

Cheese Fondue

Culinary website Gourmet Sleuth explains that cheese-based fondue is a traditional Swiss dish, with at least two types of cheese included in most fondue. The websites notes that most traditional recipes feature Gruyere and Emmentaler, although you can use any cheese you prefer. Bread and meat are usually dipped into cheese fondue.

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Sweet Potato Varieties Purple Leaf

The ornamental sweet potato vine sprouts tubers, but they are considered inedible.

Surprisingly, the ornamental sweet potato vine is not related to the potato, but the morning glory. Gardeners value this leafy plant for its beautiful foliage, not its bitter-tasting tubers. Ipomoea batatas are winter hardy in the warmer climes of the southern United States, but grow as annuals elsewhere. The spilling, fast-growing vines make for an impressive container plant or ground cover. For purple foliage, gardeners turn to the Blackie or Sweet Caroline varieties.

Blackie

The Blackie variety features deep purple to burgundy-black leaves that are large, heart-shaped and lobed. Grown as an annual in all but nearly tropical environments, the Blackie makes an excellent specimen in beds, borders and containers. Grown in full sun in moderately fertile, well-drained soil, the Blackie sports trumpet-shaped, pale purple flowers in the summer and fall -- but, like all ornamental sweet potatoes, it is grown for its foliage, not its blooms.

Sweet Caroline Purple

The Sweet Caroline ornamental sweet potato was developed in 2002 by researchers at North Carolina State University. The Sweet Caroline Purple is grown as an annual, except in USDA hardiness zones 10 and 11. With its dark purple to almost black foliage and its propensity to spill and spread, it makes a great ground cover or container plant. When grown as an annual, the tubers can be dug out and stored over the winter in a dry space in the basement. After the tubers sprout in the spring, they may be cut and planted in the outdoor garden after the last frost.

Sweet Caroline Sweetheart Purple

Like the Sweet Caroline Purple, the Sweetheart variety makes an excellent annual ground cover or hanging plant with its purple to black leaves and its spilling, fast-spreading vines. Prized for its heart-shaped purple leaves, the plant produces the best foliage color in full sun. When grown as an annual, the tubers may be dug up before the first fall frost, stored over the winter and planted in the outdoor garden after the last spring frost.

Sweet Caroline Bewitched Purple

The Sweet Caroline Bewitched Purple stands alone among ornamental sweet potatoes with its one-of-a-kind, maple-leaf-shaped, purple to almost black leaves. Like all Sweet Caroline varieties, the Bewitched is less aggressive in the garden than other ornamental sweet potatoes and a more compact garden plant. Planted beside the bright, lime-green of the Sweet Caroline Sweetheart or the lemon-lime leaves of the Marguerite, the Bewitched makes a striking statement in the garden landscape.

Tags: Sweet Caroline, ornamental sweet, Caroline Purple, ground cover, grown annual, ornamental sweet potato

Diets High In Rice

Rice is one of the most important foods in the world as it supplies necessary calories and nutrients for survival. Rice varieties range from short grain to long grain. Brown rice is considered a whole grain because its outer layer contains important nutrients, such as bran and germ, in addition to beneficial vitamins and minerals. White rice goes through a milling process that removes the bran, germ and most nutrients. In the US, the brown (whole) variety includes jasmine, Bhutanese red rice and forbidden rice. The white variety includes arborio, basmati and sweet rice.

Brown Rice

Aside from acquiring vitamins B1, B3, B6, minerals, including manganese, selenium and magnesium, iron, phosphorus, and essential fatty acids, you'll benefit from eating brown rice due to its whole grain and high fiber content. According to a study in the American Journal of Clinical Nutrition, women who consume brown rice weigh consistently less than those who don't and are less likely to gain weight. Diets high in rice often include brown rice due to its high fiber content, which can cause a sensation of fullness.

The Rice Diet

The Rice Diet has been used to treat people with heart disease, hypertension, diabetes and obesity. While this diet is based on rice as the staple food, in addition to eating various kinds of rice, you can also consume fruits, vegetables, different grains, fish and legumes and vitamin and iron supplements. Restrict your salt intake and consume 5 g of fat or less per day, according to everydiet.org.

Nutritional Value of Rice

By eating rice (excluding white rice), you get high carbohydrates, consisting of 85 percent energy, 8 percent protein and 7 percent fat. The protein content of rice is higher than whole wheat or corn. You'll find fat content in brown rice, but it is mostly polyunsaturated, making this a healthy type of fat. Note that while white rice is also low in fat, it contains an insignificant amount of fiber and no vitamin B1 (thiamine), according to faqs.org. A better choice is to eat brown rice, which contains both and helps keep your weight stable.

Tags: brown rice, bran germ, fiber content, high fiber, high fiber content