Make Gingerbread Man Shapes

Making gingerbread sweets has been a family tradition all over the world for many years. Gingerbread sweets were first popular in France, Germany and England and took on different forms from region to region. The popularity of gingerbread cookies and houses eventually spread to America and became a popular Christmas tradition.

Instructions

1. Divide the chilled gingerbread dough in half. Dust your pastry board and rolling pin with a small amount of flour. This will keep your dough from sticking.

2. Roll out the cookie dough, forming a 1/4-inch thick circle. Cut the dough using a variety of gingerbread man cookie cutters. Use a floured or nonstick spray to coat the cookie cutter to keep the dough from sticking.

3. Line the cookie sheet with parchment paper. Place all the cut gingerbread cookies on the cookie sheet, allowing enough space to expand.

4. Decorate each gingerbread man with raisins and dried fruit.

5. Bake the gingerbread cookies for 8 to 12 minutes, or however long your recipe calls for. Cookies are ready when the edges begin to brown, or you can test the firmness by pressing your finger lightly into the cookie; the dough will spring back when done.

6. Remove the cookies from the oven and completely cool on rack before decorating with icing.

Tags: gingerbread cookies, cookie dough, cookie sheet, dough from, dough from sticking, from sticking

Make Diabetic Bread

Diabetics need a healthy and well-balanced diet and also need to manage their blood sugar level. That means the carbohydrates consumed should be mostly complex carbohydrates instead of simple ones. In other words, the carbs should be whole grains and vegetables, not bleached flour and sugar. This breakfast loaf is more than just bread. It's hearty enough to be a meal.

Instructions

1. Trim the fat from Canadian bacon and dice it finely. Remove the stem and seeds from bell peppers, rinse and dice them. Finely chop the onion.

2. Fry the bacon in a large skillet for about 5 minutes, or until slightly browned. Mix in the peppers, onion and olive oil, and saute for 7 minutes, or until the onion is soft.

3. Chop the thyme, sage, tarragon and parsley. Add to the skillet. Add salt and corn. Stir until blended, then set the skillet aside.

4. Sift flour, whole wheat flour, baking powder, baking soda and pinch of cayenne. Whisk the buttermilk and egg in slowly until just mixed. Fold in the vegetables and bacon.

5. Spray an 8-by-11-inch, 2-quart baking pan with cooking spray, or wipe it with olive oil. Spread the dough from Step 4 into the pan.

6. Bake for 15 minutes at 375 degrees. Remove and sprinkle freshly-grated parmesan cheese, then return to the oven for another 20 to 25 minutes, or until a toothpick stuck in the bread is clean.

7. Remove the pan from the oven and place on a wire rack to cool for 10 to 15 minutes. Remove the loaf from pan, slice it down the middle, and cut into 1/4-inch slices. Serve warm.

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What Is A Chili Dog

Make chili dogs at your next family barbecue.

Many individuals love reminiscing about the foods they enjoyed as children. It is quite possible that your childhood favorites are ones that you cook for and eat with your own family today. Chili dogs, alongside classics such as potato salad and hamburgers, are a family barbecue staple that are sure to please both the young and the old.

What is a Chili Dog?

A basic chili dog consists of a sausage or hot dog served in a bun and topped with hot chili. While most chili dog fans opt for bean-free chili, it is not a necessity. Making chili dogs that are hearty enough to serve as a meal is quick and simple. Cook your hot dogs in the oven or on the barbecue. While the hot dogs are cooking, heat up a can of chili; if you don't wish to use prepared chili, make a basic chili from chili seasoning and ground beef. Place the hot dogs in buns and add a generous helping of chili over top of each one before serving.

"Coney Island" Chili Dog

"Coney Island" chili dogs are a popular variation of basic chili dogs that involve additional ingredients. Add yellow mustard and onion powder to the chili mixture while cooking; if you're making the chili from scratch, add 1/2 tsp. onion powder and 1 tbsp. yellow mustard for each pound of ground beef. Pour the chili on top of the hot dogs and garnish them with chopped, raw white onion and shredded cheddar cheese.

Open-Face Chili Dog

Another way to serve classic chili dogs is open-face. Separate two hot dog buns and place them face-up on a plate. Add a cooked hot dog to each bun half and top the hot dogs with hot canned or homemade chili and, if desired, shredded cheese. Broil the hot dogs for approximately one minute to melt the cheese. While chili dogs are traditionally eaten with your hands, enjoy this version with a knife and fork.

Chili Dog Wraps

Create chili dog wraps by placing the traditional ingredients between corn tortillas. In a recipe suggested on the Betty Crocker website, preheat the oven to 350 degrees Fahrenheit before greasing a baking pan. Add one hot dog and several spoonfuls of chili to each tortilla before rolling the tortillas and placing them in the baking dish. Add salsa to the tortillas and bake for approximately 25 minutes. Add shredded cheese, if desired, during the last five minutes of baking.

Tags: chili dogs, basic chili, chili dogs that, chili from, Coney Island

Make Almond Bark

Make Almond Bark

Almond bark is a type of sheet candy made with chocolate and almonds or almond flavoring. Traditionally, there are two different types of almond bark--milk chocolate and white chocolate. However, you can use other ingredients to spice up the taste, if desired. This method yields about 1½ lbs. of white chocolate or milk chocolate almond bark. Use whichever you have on hand or the one you most prefer.

Instructions

1. Preheat the oven to 350 degrees F. Spread 1 cup of whole almonds in a single layer on an ungreased cookie sheet.

2. Place the cookie sheet in the preheated oven, and bake the almonds for five to 10 minutes or until slightly toasted. Remove from the oven and set aside.

3. Place 1 lb. of white or milk chocolate chips and 1 tbsp. of butter in a large microwave-safe dish. Microwave on high for two to three minutes or until melted.

4. Stir the toasted almonds into the melted chocolate mixture. Line a cookie sheet with parchment or wax paper.

5. Pour the almond bark mixture onto the paper-lined pan, and spread to the desired thickness using a rubber spatula. Make it as thick as you like, but as a general rule, about ¼ inch is ideal.

6. Place the almond bark in the refrigerator for one to two hours or until set. Break into approximately 2-inch square pieces with your hands. Serve immediately or store in the refrigerator for up to one week before discarding.

Tags: cookie sheet, almond bark, Make Almond, Make Almond Bark, milk chocolate, minutes until, white chocolate

Make Potatostuffed Meatloaf

Meatloaf is now a time-honored comfort food, but there was a time in the 19th century when ground meat was looked on with suspicion by the consumer. Then, at the turn of the 20th century, home meat grinders began to appear in American kitchens, enabling consumers to grind their own meat. Suddenly, this shunned meat product became acceptable and sought-after recipes started turning up everywhere. Potato-Stuffed Meatloaf combines two favorites, meat and potatoes, and provides a hearty dinner. It's also a timesaver because an accompanying vegetable or salad is all that is needed to complete the meal.

Instructions

1. Preheat oven to 375 degrees.

2. In a medium bowl, combine 1 cup soft bread crumbs, 1/2 cup beef broth, beaten egg and 1/2 tsp. Italian seasonings, 1 tsp. salt, 1/4 tsp. pepper; let stand for two minutes. Add 1 1/2 pounds of ground beef and mix together just enough to loosely blend ingredients. Do not overwork the mixture.

3. Pat meat mixture into a 10-inch square on a large piece of wax paper.

4. Combine hash browns, cheese, parsley and onion powder in a separate bowl; spoon and spread over meat.

5. Roll everything up jelly-roll style, removing wax paper as you roll. Pinch edges and ends to seal; place seam-side down in an ungreased shallow baking pan.

6. Bake at 375 degrees for 40 minutes.

7. Combine 1 can (8 oz.) tomato sauce, 1/4 cup beef broth and 2 tsp. prepared mustard in a small bowl and spoon over meatloaf. Sprinkle with extra Parmesan, if desired. Return to the oven for 10 minutes.

Tags: beef broth, bowl spoon

Make Aheadofparty Appetizers

Make Ahead-of-Party Appetizers

If you are planning a big get-together, reduce some of the pre-party stress by making the appetizers and snacks ahead of time. There are many types of appetizers that can be made the day before the party, such as dips, cheese trays and deviled eggs. By making the food ahead of time, you will be able to mix and mingle with your guests instead of being tied up in the kitchen during the party.

Instructions

1. Make taco dip. Using a hand mixer, blend eight ounces of softened cream cheese with eight ounces of sour cream. Blend in one package of taco seasoning and spread the mixture on an 8x10 foil sheet. Top the creamy spread with shredded lettuce, three finely chopped tomatoes, two chopped green onions and one eight-ounce bag of shredded cheddar cheese. Cover with foil and store in the refrigerator overnight. Serve with tortilla chips.

2. Create a batch of deviled eggs. Boil the eggs for 15 minutes. After the eggs are cooled, peel them and cut them in half. Remove the yolks and put them into a bowl. Lay the halved egg whites in a deviled egg container. Stir the mayonnaise and mustard into the yolks, and blend until creamy. Add salt and pepper to taste. Using a spoon, fill each egg white half with the yolk mixture. To garnish, sprinkle the eggs with paprika. Cover the eggs with the container lid and store in the refrigerator overnight.

3. Whip up an easy garden dip. Blend the dry ranch dressing mix with sour cream. Store the dip in an air-tight container overnight. On party day, garnish the dip with chopped parsley and serve with pre-cut celery and carrots sticks.

4. Make a fruit and cheese tray. The night before the party, cut up a variety of hard and soft cheeses, such as cheddar and brie. Arrange them neatly on a large glass tray and cover with plastic wrap; store in the refrigerator overnight. On the day of the party, wash bunches of green and purple grapes and add them to the cheese tray. Serve with crackers and slices of french bread.

5. Delight your guests with elegant baked brie with dried cherries and pecans. Prior to the party, cut a brie cheese wheel in half. Sprinkle the bottom half of the cheese with dried cherries, toasted pecans and brown sugar. Place the other half of the cheese wheel on the the cherry, pecan and sugar mixture, and cover tightly with plastic wrap. Right before the party, cover the top of the cheese wheel with a puff pastry sheet and brush it with a beaten egg. Place the cheese on a piece of parchment paper, and bake in a 325-degree oven for one hour. Serve with crackers or sliced french bread.

Tags: before party, cheese wheel, refrigerator overnight, store refrigerator, store refrigerator overnight

Jasmine Rice Cooking Instructions

Serve jasmine rice alongside a variety of meat dishes.

Jasmine rice is a white rice with a soft floral scent. The rice, which is grown in Thailand, has a firm and slightly sticky texture after cooking. You can use jasmine rice in a variety of Asian-inspired dishes, such as stir-fries, curries and soups. Get creative by using aromatic jasmine rice in pilafs and as an accompaniment to fish, chicken and pork dishes. Be careful not to overcook the rice or it may become too soft and mushy.

Instructions

1. Place the jasmine rice in a bowl and rinse it with two or three changes of cold water to remove any debris.

2. Transfer the rice to a heavy saucepan and add enough water to reach 1 inch above the rice. Plan on cooking 1/4 cup of dry rice per person. Add 1/2 tsp. of salt to the water and stir the rice.

3. Bring the water to a rolling boil over high heat. Stir the rice again and reduce the heat to "low." Cover the pot with a tight-fitting lid. Allow the rice to simmer 20 to 30 minutes, or until all of the water is absorbed.

4. Remove the rice from the heat and let it stand for five minutes. Fluff the rice with a fork, chopsticks or rice paddle.

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Season Buffalo Wings

Always start with thawed chicken wings.

Buffalo wings, also known as hot wings, are fried or baked chicken wings coated in a spicy sauce. Traditional Buffalo sauce combines hot sauce and butter to achieve its rich flavor. Adding garlic will increase the sauce's potency, and a pinch of salt will further stimulate your taste buds. To season Buffalo wings, you must steam and bake them prior to applying the sauce. This recipe yields enough sauce for 15 Buffalo wings.

Instructions

1. Set a steamer basket into a large pan. Add water to the pan, stopping just before the water touches the bottom of the basket. Place the pan over high heat.

2. Place 15 chicken wings into the steamer basket. Cover the pot and steam the wings for 10 minutes.

3. Line a baking pan with paper towels and place the steamed wings onto it. Refrigerate, uncovered, for one hour.

4. Move an oven's top rack to its center position and preheat to 425 degrees Fahrenheit.

5. Replace the paper towels with aluminum foil and bake the chicken wings for 20 minutes. Flip the wings and bake for an additional 20 minutes or until the wings turn golden brown.

6. Combine the butter, garlic, hot sauce and salt in a mixing bowl. Stir with a spoon to blend. Place the baked wings into the mixing bowl.

7. Toss to coat the wings in an even layer of sauce and serve immediately.

Tags: chicken wings, Buffalo wings, mixing bowl, paper towels, steamer basket, wings into

Pecan Tree Plants

Pecan trees become dormant in fall.

Pecan trees (Carya illinoinensis) are long-lived nut-bearing trees with over 500 cultivars. The native North American pecan tree can live over 225 years. Pecans are hardy trees, growing throughout United States Department of Agriculture hardiness zones 5 through 9. Stately additions to large landscapes, the pecan tree's large size makes it work well as a shade tree and adds coverage and edible nuts in wildlife gardens.

Description

Pecans grow over 70 feet tall and spread more than 40 feet. Mature trunks can grow larger than 6 feet in diameter. The tree has a deciduous habit and a vase-like canopy. Foliage is feather-like and 20 inches long. The rough, gray bark turns brownish-red as the tree ages. Pecan trees grow slowly and begin producing nut crops after 15 to 20 years. Trees contain male and female flowers, and experience pollination through the wind. It takes approximately six to nine months for the nuts to mature.

Light and Soil Requirements

Pecan trees require planting sites with full-sun conditions. Trees do not perform well in shady locations. Its deep root system requires growing in deep, well-draining soils. Pecans tolerate a wide range of well-draining soil types, including clays and loamy sands. For proper growth, pecan trees require a pH level of 5.5 to 6.5, according to the University of Florida. To raise pH levels, apply 1 ton of lime for every acre. Amend the soil with lime in the fall, before planting the pecan tree.

Planting

To allow the roots establishment before springtime, plant pecan trees during dormancy. Soak the pecan tree's roots in water while you prepare the planting hole; this assures they do not dry out. Dig a hole that is approximately 2 feet wide and 3 feet deep. Water the hole and place the pecan tree into it, planting at the depth the tree was originally growing. Backfill the hole with soil and create a watering ring around the tree. This helps the water remain over the tree's root system and not leach away. Firm the soil around the tree's trunk by tamping down with your foot

Water, Fertilization and Pruning

After planting, apply approximately 10 gallons of water to the planting site, according to the University of Florida. If conditions are drought-like, young trees can require 10 gallons of water daily. Mature, nut-bearing trees require approximately 200 gallons daily. Fertilize young trees in March and June. Apply 1 pound of a 10-10-10 blend applied under the tree's canopy. Once mature, increase the fertilizer rate to 2 lbs. for every 1 inch of the trunk's diameter. Apply the fertilizer in February and June. Older, nut-bearing trees can require up to 120 lbs. of fertilizer in each application.

After planting new, young trees, trim off the top 1/3. Select a strong central branch and prune off others growing next to it. The tree then develops a strong central leader. Prune off lateral branches so they are 5 feet from the ground. Allow approximately 18 inches between each lateral branch. Once the tree matures, pruning is not required, as there is a reduction in nut production.

Tags: trees require, Pecan trees, nut-bearing trees, pecan tree, young trees, according University, according University Florida

Mix Pancake Batter

Eggs are added to the dry ingredients.

Pancake batter dictates the density and texture of the pancakes it produces. Preparing a pancake mix from scratch allows you to revise the recipe for personal taste. Using a wire whisk folds the batter's wet and dry ingredients in a thorough manner, but you may use a fork instead. Using a spoon, though, causes too many lumps in the batter. Electric mixers are too powerful and should not be used to mix pancake batter. Pancake batter is lumpy, but the lumps should be peppercorn size, not pea size. Use caution to break up lumps; too much stirring produces tough pancakes, and gentle stirring produces the desired results.

Instructions

1. Choose a flour for the batter. All-purpose flour is the standard choice. Whole wheat flour produces a coarser texture. For gluten-free and fiber-rich pancakes, try a 1/2 buckwheat flour and 1/2 rice flour mixture.

2. Sift 2 cups of the flour, and then measure it into a bowl. Add sugar, baking powder, baking soda and salt. Mix the ingredients completely with a wire whisk or fork.

3. Crack 2 eggs into the bowl of dry ingredients. Remove eggshell chips from the combination if necessary. Add milk, oil and vanilla extract. Healthful oils are canola or vegetable oil, but melted butter adds crispiness and flavor.

4. Stir the combined ingredients gently with the whisk or fork until all the dry ingredients are moistened. The batter will have some small lumps.

5. Allow the batter to rest for a couple of minutes. Then it is ready to be used or stored in a refrigerator up to 24 hours. This recipe makes 10 to 12 pancakes.

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Make Salvadoran Pupusas

Pupusas, when filled with "revuelta," may contain beans and crispy pork skin.

Reminiscent of a thick tortilla or doughy quesadilla, the Salvadoran pupusa also bears a resemblance to another South American stuffed flatbread, the arepa, and is generally accompanied by a refreshing cabbage salad. Fillings may include ingredients as exotic as the loroco, which is a flower blossom native to El Salvador, or any number of different cheeses, beans or meat. After the masa cake has been filled and compressed, it is pan-fried. You may use your hands to "slap" the pupusa flat or a tortilla press to flatten the item into a sturdy disc shape.

Instructions

1. Mix the water and the masa harina together in a bowl with your hands. Look for a good firm and pliable texture.

2. Heat your skillet to medium and lightly grease with oil.

3. Divide the dough into about a dozen pieces and with moistened hands, form balls of about 2 inches in diameter.

4. Make an indentation in the ball with your thumb and add 1 1/2 tbsp of the cheese or other choice of filling inside the ball. Seal shut.

5. Flatten the ball with your hands by slapping it back and forth between your palms or use a tortilla press to form a disc about 5 inches in diameter.

6. Fry the pupusa on high heat in the skillet for several minutes on each side until slightly puffy and brown in spots. Make batches at a time and transfer to a warmed oven until you have fried all the pupusas.

7. Serve with another classic Salvadoran dish, curtido, a spiced cabbage slaw.

Tags: with your, your hands, about inches, about inches diameter, ball with, ball with your, inches diameter

Make Quick Lastminute Hors D'Ourves

If you are hosting a last minute cocktail party or get-together, tasty, attractive hors d'ourves can be made quickly and inexpensively with a few simple ingredients and a little time. Your guests will be impressed with these simple treats that look like you spent hours in the kitchen.

Instructions

Jalapeno or Green Chili Pinwheels

1. Drain a small can of chopped jalapeno or green chili peppers. Mix well into a large bar of softened cream cheese.

2. Spread the mixture evenly over four or five flour tortillas. Roll tightly and wrap the rolls in foil or plastic wrap. Refrigerate for 30 to 60 minutes.

3. Slice into 3/4-inch slices with a serrated knife. Place on a decorative serving plate or tray.

Sweet and Hot Brie Delight

4. Slice a wheel or wedge of brie cheese in half crosswise. Lay the cheese on a baking sheet cut side up.

5. Wash a medium jalapeno pepper and slice in half. Wear plastic gloves if your are sensitive to pepper seeds. Remove the seeds. Chop the pepper finely.

6. Mix the chopped pepper in 1 cup of orange marmalade or apricot jam. Spread the mixture over the cheese.

7. Bake for 15 minutes at 400 degrees. Serve with water crackers.

Honey-N-Nut Bleu Cheese

8. Carefully unwrap and place a wheel or wedge of good bleu cheese on a pretty platter or footed plate.

9. Drizzle honey over the cheese. Sprinkle with chopped walnuts.

10. Serve with sliced Granny Smith apples and crackers.

Hawaiian Mini-Skewers

11. Cut cocktail sausages into thirds. (Chunks of ham can be substituted for the sausage). Drain pineapple. Cut green pepper into chunks.

12. Skewer toothpicks with pieces of cocktail sausage, a pineapple chunk, and a chunk of green pepper.

13. Roll in brown sugar and place on a broiler pan. Heat for seven minutes at 425 degrees. Serve on a decorative plate or platter.

Quick Tuna Dip

14. Drain one small can of water-packed tuna, and one small can of crushed pineapple.

15. Mix well into one large bar of cream cheese.

16. Place in a decorative bowl and top with a few chopped green onions. Serve with crackers.

Tags: Serve with, cream cheese, degrees Serve, Drain small, green pepper

Zucchini Substitutes

You can replace zucchini with a variety of other vegetables.

Zucchini is a green vegetable commonly used in soups, stews, sauted as a side dish or even grated and added into breads. If you are sensitive or allergic to zucchini, however, you can replace it in your recipes with other vegetables that have a similar composition and structural stability.

Summer Squash

Summer squash is a vegetable that resembles zucchini in texture and taste, but looks very different from the outside. The skin of a summer squash is a bright canary yellow, which is kept on when eaten. You can cube, grate or slice summer squash just as you would a zucchini, making it a simple alternative for recipes calling for zucchini.

Eggplant

Eggplant is larger than a zucchini, but is similar in taste and texture. Eggplant has a deep purple skin that can be removed or kept, depending on the recipe. The skin should be peeled off using a potato peeler. Eggplants can be baked as a meat replacement, sliced into pasta dishes and lasagnas, grated or cubed.

Cucumbers

Cucumbers look very similar to zucchinis; they have a similar texture but a very different taste. If you are trying to replicate the look of a zucchini in a dish, but not necessarily the taste of the zucchini, cucumbers make a useful alternative. Cucumbers can be sliced, cubed or cut into discs.

Tags: have similar, other vegetables, summer squash, very different

What Are The Dangers Of Cast Iron In Food

What Are the Dangers of Cast Iron in Food?

Foods cooked in cast iron present two serious dangers. Anyone with the metabolic disorder "iron overload disease" should not eat any food cooked in cast iron.

Children under the age of 3 are also sensitive to iron toxicity, so don't cook food for infants and toddlers in cast iron.

The only other concern is foods that interact with cast iron, but this is limited to oils and acidic foods like tomatoes.

Significant Extra Iron in Your Food

The Journal of the American Dietetic Association published research showing that food cooked in new cast-iron skillets had significantly increased amounts of iron.

In spaghetti sauce, the iron increased from less than a milligram to nearly 6 mg per serving. The amount of iron in applesauce increased from 0.35 mg to 7.3 mg in a 100g serving. Scrambling eggs caused the iron content to rise from 1.5 mg to almost 5 mg.

An article published in the Journal of Food Science corroborated the increase in iron content of food cooked in cast iron. The newer the pan, the greater the acidity in the food, and the higher the water content, the more iron will be absorbed into your food from cast-iron cookware.

The Iron Already in Your Diet

If you already get a lot of iron in your food, avoid cooking in cast iron. Foods rich in iron include red meat, scallops, clams and oysters. There is a high amount of iron in some seeds, nuts and beans including millet, chickpeas, pumpkin and sunflower seeds, walnuts, almonds, pistachios and soybeans. Dark, leafy greens are iron rich, as are dried apricots and peaches. Molasses, too, is high in iron.

Symptoms of Iron Overdose

Children under the age of 3 can develop nausea, diarrhea and hemorrhaging from too much iron. Symptoms of iron overdose include heart palpitations, joint pain, stomach pain and fatigue. Men may suffer from impotence, and women may stop menstruating. Too much iron acts as a pro-oxidant in your body, increasing the production of free radicals and the risk of premature aging, heart disease and cancer.

Risks Associated with Hemochromatosis

For the nearly one million Americans who suffer from hemochromatosis, the consumption of too much iron is a serious health risk. If you have any relatives with hemochromatosis, ask your doctor to screen you for iron overload using the transferrin saturation test.

Don't Cook Acidic Foods too Long or Deep Fry in Cast Iron

The magazine Cook's Illustrated reported that cooking acidic foods too long in cast-iron pans can result in a metallic taste. They recommend cooking tomatoes for no longer than 15 minutes in a cast-iron pan. You should not deep fry in a cast iron pot. Iron oxidizes fats and oils, turning them rancid.

Tags: cast iron, cooked cast, cooked cast iron, food cooked, much iron, amount iron

Building Your Own Wine Cellar

Building Your Own Wine Cellar

Choosing a Location and Preparing the Space

When evaluating potential spaces for a wine cellar, there are a number of factors that need to be taken into consideration. Wine cannot be stored in too hot or too cold locations, otherwise it will ruin the taste of the wine. Ideally, wine should be stored between 50 and 59 degrees Fahrenheit. The room should be around 50 to 80 percent humid. The room should also be dark as direct sunlight can also spoil the wine. Finally, the room should be well-ventilated and free from odors which can penetrate the wine. If the room has carpeting, it will need to be removed as carpets can get mold. Instead, tile or vinyl should be installed. A new door should also be installed, even if the room already has a door. It should be an exterior-style door and should have weather stripping attached on all sides of the door jamb to prevent air from escaping.

Controlling the Climate

When a location has been chosen for the cellar, the next step, before installing racks, is to tackle climate control in the wine cellar. This may not be a problem depending on where you live. But if you live in a drier climate, then you will need to invest in a wine cellar conditioner and climate control unit. Whisperkool is one popular unit. Vapor barriers are required for wine cooling units. Vapor barriers are 6mm plastic sheeting that is wrapped around the interior of the cellar. Once the vapor barrier has been installed, the cooling unit can be mounted in the room, high up, to avoid temperature variations.

Lighting

If necessary, proper lighting will need to be installed. For wine cellars, recessed ceiling can lights tend to be most popular. Usually they will be on a dimmer switch to control the brightness. Display rope lighting for racks and accent lights are also popular. However, because lighting can raise the temperature in the wine cellar, most should be put on a timer system to ensure that they won't be left on for long periods.

Storing the Wine

Once lighting and climate control have been installed, you are ready to install your wine racks. Popular types of wood for wine racks are all-heart redwood or mahogany, both of which are resistant to rot in a wine cellar's dark, damp environment. Wine racks usually come in either single slots or diamond racks (which allow the storage of six average-sized bottles). In addition, some storage should also be set aside for half-sized and magnum-sized bottles for the occasions when you might want to buy a larger or smaller bottle of wine. Once the racks are installed, the wine needs to be organized. How you wish to organize them will depend on your preference. Some people choose to organize by vintage while others choose to organize by region.

Tags: climate control, door should, room should, should also, will need, been installed, Building Your

Recipe For Baked Chicken Cutlets With Stove Top Stuffing

Recipe for Baked Chicken Cutlets With Stove Top Stuffing

Chicken, whether cut up in cutlets or left whole, is a meat favored by many people. Its popularity may be due to its lower price or health benefits. However, if eaten often it can become a little boring. Variety is always appreciated, so try something different for your next chicken meal. Put chicken cutlets and stove top stuffing together for an oven baked recipe of creamy goodness.

Instructions

1. Prepare the chicken cutlets. Take the skin off the chicken breast and throw it away. Place the breasts on a cutting board and cut into small pieces. Put the cutlets on a plate or bowl and set aside. Preheat the oven to 400 degrees.

2. Make the stuffing. Put the Stove Top Stuffing in a bowl. Melt butter on the stove and then pour over the stuffing. Mix together.

3. Line the baking pan. Take half of the stuffing and line the pan with it. Put the chicken cutlets in a layer on top of the first half of Stove Top Stuffing. If you want a vegetable with this meal, try adding a 16-oz. bag of frozen mixed vegetables. You'll need to thaw them before adding to the dish. Or you could just drain a can of green beans and put them in with the chicken and stuffing.

4. Mix the sauce. Open the cream of chicken soup and dump into a bowl. Add an 8-oz. container of sour cream and the chicken broth. Stir them all together. Pour over the top of the chicken cutlets and stuffing. Add a layer of shredded mozzarella cheese and then cover all previous layers with a layer of the last half of the stuffing.

5. Cook the chicken cutlets with Stove Top Stuffing. Place the baking pan into the oven and bake for 30 to 40 minutes. Take out and let cool for 5 to 10 minutes.

Tags: chicken cutlets, Stove Stuffing, Baked Chicken, Baked Chicken Cutlets, Chicken Cutlets, cream chicken, Cutlets With

Clean A Fireplace With Potato Peels

Recycle the peels of potatoes instead of tossing them in the garbage.

Fireplaces provide a cozy, romantic atmosphere to your home. The crackling of burning wood and the fire's glow will keep you nice and toasty during those cold, winter months. Unfortunately, with any open flame comes the risk of soot and creosote buildup, and a fireplace is no different. Over time, the oily black residue will turn your fireplace into an unsightly mess. Fortunately, you can use potato peels to help remove the soot from your fireplace chimney.

Instructions

1. Place the damp potato peels on a cookie sheet or flat surface. Set the peels in an out-of-the-way location out of direct sunlight and away from direct heat.

2. Let the potato peels air dry for 24 to 48 hours until they are no longer damp. Only dry potato peels burn properly.

3. Toss the potato peels carefully into a burning fireplace. The potato peels burn at high energy and will help push the soot and creosote out of the chimney.

Tags: potato peels, potato peels, peels burn, potato peels burn, soot creosote, your fireplace

Tell If A Papaya Is Bad

Good papaya smells and tastes sweet.

No tropical fruit tray or tropical drink is complete without fresh papaya. Papaya adds variety to fruit trays and is also ideal to use in salsas. Like all fruits, precaution must be taken when looking for a good papaya. Good papaya has a sweet scent when opened, as well as a sweet taste. Bad papaya smells fermented, feels mushy and has a less than desirable rotten taste. Knowing the signs of a bad papaya saves you the hassle of dealing with less than desirable fruit.

Instructions

1. Check the outside. The outside of a papaya tells you a lot about what is on the inside. Green papayas are not ripe and must be stored properly to allow further ripening. Yellow papayas are ready for eating. Papayas that feature deep orange areas on the outside are over ripe and going bad.

2. Good papayas are slightly firm to the touch. Bad papayas feel soft, look shriveled and do not have a healthy green or yellow color. Bruising on the outside of the papaya is a clear indicator that the meat of the fruit is not going to taste well. Softness at the stem of the fruit also indicates that the inside is bruised or rotten.

3. Smell the fruit. Uncut papayas do not have a scent. Before eating a papaya, cut it open and inhale. The inside of a good papaya smells sweet and musky. A bad papaya smells rotted or fermented.

Tags: papaya smells, good papaya, less than, less than desirable, outside papaya, than desirable

What Are Anhydrous Salts

Dry as it may seem, the salt in your shaker contains some moisture.

You're likely familiar with several varieties of salt --- sea salt, bath salts, table salt --- but unless you're a chemist, anhydrous salt is probably a foreign substance. The term "anhydrous" itself gives you your first clue. "An-" is a prefix for "without" and "hydrous" indicates water. In other words, anhydrous salt is completely dehydrated, unlike the salt you sprinkle on your mashed potatoes. There are several types of this waterless salt.

Dry or Wet?

The name and function of salt compounds change with the presence or absence of water in their crystalline structures. For example, sodium sulfate, NaSO4, is called anhydrous sodium sulfate when free of water, and is used as a drying material. That same compound in its decahydrate iteration is called "Glauber's salt," and is used to make glass. Without water bonded to its molecules, salt will usually absorb moisture it comes in contact with --- hence its use as a dehydrating substance.

Water of Hydration

Salts are basically compounds of both a metal and non-metal substance. For example, sodium (metal) plus chlorine (non-metal) equals NaCl, or sodium chloride. Hydrated salts, or hydrates, contain a certain amount of water within their molecular structures. When you apply heat to these salts, water is released. This water is called the water of hydration, and without it, a salt is anhydrous. Because salt tends to naturally bind to moisture, anhydrous salt usually has to be processed.

Anhydrous Salt in Every-Day Use

Calcium chloride, in its anhydrous form, has some very practical uses. As a drying agent, it can be employed to test how dry fresh concrete is. It can likewise measure humidity in air and vapor. Many industrial safe-checks use calcium chloride to measure erosion or cracks in a road. It can also aid in the formation of curds in cheese. Aside from its dehydrating capability, it can also be used in an aquarium to maintain calcium content within.

Anhydrous Salt in the Laboratory

The removal of moisture in experimentation can be key, as that will often control side reactions or other unintended effects within the substances being tested. Drying agents such as Na2SO4 and MgSO4 can be used to dry organic materials. However, when these anhydrous materials come in contact with the water, the water is absorbed; it doesn't simply disappear. For this reason, such drying solutions are imperfect; traces of water can be left behind, and consequently, compounds can be considered contaminated.

Tags: anhydrous salt, contact with, example sodium, sodium sulfate

Bridal Bouquet Ideas With Hydrangeas

The bushiness of hydrangeas make bouquets appear fuller.

A bridal bouquet is the bride's signature piece that she holds as she walks down the aisle. This floral accessory can be made out of any type of flower including non-floral materials. However, some flowers are more popular choices for bouquets than others. Hydrangeas are bushy flowers that come in a variety of colors and, according to The Knot, are one of the top 10 most popular flowers to include in a bridal bouquet.

Solid Colors

Some brides want solid colored bouquets in white so that the bouquet does not distract from the wedding dress. If the bride has her mind set on a bouquet that is all one color, use white hydrangeas to create a full and frilly bouquet. The many petals on each hydrangea head can be assembled tightly together to make the bouquet look like it is knitted, and that the flowers are actually one large flower. If the bride wants to keep the bouquet colorful, but all one color, she can choose from the other hydrangea colors, such as pink and blue.

Multiple Colors

Various colors of hydrangeas can be mixed in a bouquet to create a rainbow of hues. The thing to keep in mind about hydrangeas is that each petal has different tones to it. For instance, a pink hydrangea could have a touch of green on the end of its petals, as opposed to being completely pink throughout the entire petal. As such, by color coordinating two or more colors of hydrangeas, the bridal bouquet can stand out and act as an accent piece.

Mixing Flowers

There are no wedding flower rules that state a bridal bouquet must consist of only one type of flower. Many flowers work well together and can be mixed up, such as hydrangeas with roses, peony, tulips and lilies. One idea for a bouquet is to select a color, such as white, and assemble a bouquet out of white hydrangeas, white roses and white tulips. Or, you can have a mostly white bouquet with accent colors, such as pink hydrangea with white roses. And don't be shy about adding other materials into the bouquet to complement the flowers, such as white ostrich feathers and cattail.

Size Options

Since hydrangeas are frilly flowers, you don't need a lot of them to make a bridal bouquet. In fact, one idea is to keep the bouquet sweet and simple by only holding three stems of hydrangea, tied together with lace or tulle fabric, or a ribbon. Brides that are having smaller, intimate weddings, or country weddings, may consider this option. For the bride that is having the large showy wedding, however, a bouquet of hydrangeas can be assembled to look massive and offer a contemporary aesthetic.

Tags: bridal bouquet, colors hydrangeas, colors such, colors such pink, keep bouquet, pink hydrangea, such pink

Make Poppyseed Chicken Casserole

I love this dish! It goes well with white rice and is the perfect addition to a potluck dinner.

Instructions

Prepare the chicken

1. Preheat the oven to 350 degrees Fahrenheit.

2. Unwrap the chicken and use a knife (or kitchen scissors) to cut the fat off the meat. Discard the fat.

3. Lay the chicken pieces in the baking pan and bake for 1 to 1-1/2 hours or until done – when the chicken turns golden and the center can be easily cut.

4. Cut the chicken into bite-sized pieces.

Prepare the casserole

5. In a large mixing bowl, combine sour cream, Campbell's cream of chicken soup and chicken pieces.

6. Mix well.

7. Set the casserole mixture aside.

Prepare the topping

8. Put the butter in the small mixing bowl and microwave until melted (around one minute).

9. Keeping the Ritz tube sealed, crush the crackers into crumbs with your fingers.

10. Mix the melted butter, cracker crumbs and poppy seeds in the small mixing bowl.

Bake

11. Preheat the oven to 450 degrees Fahrenheit.

12. Spoon the chicken casserole mixture into the casserole dish.

13. Spoon the cracker mixture across the top of the casserole.

14. Cover with aluminum foil and bake the casserole for 1-1/2 hours or until done – when the casserole is bubbling and smells delicious.

15. Enjoy!

Tags: mixing bowl, casserole mixture, chicken pieces, degrees Fahrenheit, done when

Ripen Mangos Faster

Ripen Mangos Faster

Mangoes taste best ripe -- and they develop quickly. You can tell a mango is ripe when the fruit's flesh is soft like a ripe peach. Coloring is not a certain indicator of ripeness, however, according to the Cookthink website, most varieties turn a yellow shade when ripe. A mango develops a strong, fruity smell when it is ready to be eaten.

Instructions

1. Allow the mango to sit at a mild room temperature until its consistency becomes softer but not spongy to the touch.

2. Mangoes can display any combination of green, yellow, orange and red.

Place an unripe mango with a second fruit, such as an apple, banana or another mango, in a paper bag. The mango will ripen overnight. The ethylene gas the fruit emits speeds the process.

3. Set a mango in a tray with the stem end facing downward. Protect the fruit against shriveling by putting a damp washcloth over the fruit as it ripens.

Tags: Mangos Faster, Ripen Mangos, Ripen Mangos Faster

Correctly Stuff A Jalapeno Pepper

A simple pepper can be used to create a delicious appetizer.

Jalapeno peppers are hot, pungent peppers that can be used in a variety of recipes. They are tasty appetizers when they are stuffed, then grilled over open flame. They are especially popular during the summer months since that is the season most people tend to grill out. They smell delicious cooking and can make any mouth water. For presentation purposes, it's best to know the correct ways to stuff a jalapeno pepper. There are many ways to do this. Choose one way or mix it up. Once you master the practice, your stuffed jalapeno peppers will look as good as they taste. Add this to my Recipe Box.

Instructions

Capped Tops

1. Rinse the whole jalapeno peppers with fresh, cool water. Gently wipe them with your fingers to clean off dirt and grime, paying special attention around the stems. Lay them on a kitchen towel to dry.

2. Use a sharp paring knife to cap the tops of the peppers. Cut about 1/4 inch down from the stem of the pepper. Save the tops for later.

3. Remove the seeds. Rinse the peppers with water to help remove hard to reach seeds.

4. Stuff the jalapeno peppers with your filling. Include a mixture of shredded cheddar cheese, cream cheese and seasonings (salt and Italian seasoning) in each of your peppers. Stuff the peppers using your fingers until the filling spills over the top slightly.

5. Place the peppers in a roaster dish and grill them for about 10 minutes, or until they are soft. A roaster dish is a stainless steel holder that secures the peppers in a vertical position during grilling. Place the caps back on top of the peppers for presentation. If you don't have a roaster dish, wrap your peppers tightly with aluminum foil and lay them on the grill.

Sliced Opening

6. Rinse the whole jalapeno peppers with fresh, cool water as above.

7. Use a sharp paring knife to make a vertical slice on each pepper stretching from the stem to the tip. Remove the seeds using your fingers.

8. Combine cream cheese, shredded cheddar, salt and Italian seasoning together in a bowl. Spoon out a bit of filling and carefully stuff the filling into the opening of each pepper. Sprinkle the top of each pepper with cheddar cheese.

9. Place the peppers on a piece of foil and grill them until the cheese melts. Allow them to cool before eating.

Tags: peppers with, each pepper, jalapeno peppers, jalapeno peppers with, roaster dish, your fingers, cheddar cheese

Eat Food In Combination To Lose Weight

Food combining can be very effective for losing weight. The basic idea behind food combining is that foods digest better when eaten in combination with certain other foods.

Some foods require different types of enzymes for their digestion. When foods that use different digestive juices and enzymes are eaten together they may not break down properly and nutrients won't be completely absorbed.

Enzymes help digest food more effectively, so combining foods compatibly will ensure optimal digestion. By digesting better you will avoid an inefficient metabolism as well as fat and cholesterol accumulation.

Improved digestion will lead to better health and will also aid in losing weight. Follow these steps to attain your weight loss goals and an optimal digestive system.

Instructions

Food Combining

1. Do not eat proteins and starches together. Proteins require an acid base for digestion and starches an alkaline one.

2. Eat fruit by itself or with other fruits, except for melons, which should be eaten alone because they digest very quickly. Fruit eaten with melon will simply sit in your stomach while the melon digests, causing unnecessary fermentation. A handful of nuts can be eaten with very sweet fruits.

3. Do not eat acid or sub/acid fruits with sweet fruits at the same meal. Some acid or sub/acid fruits include, grapefruits, strawberries, pineapple, apples, grapes and peaches. Some sweet fruits include, bananas, dates and raisins.

4. Eat fats and oils in moderation, as they will slow down digestion. They can be combined with everything except fruit.

5. Wait two hours after eating fruit to eat something that doesn't combine with it, three hours after eating starches and four hours after eating proteins.

Tags: after eating, hours after, hours after eating, sweet fruits, acid acid, acid acid fruits

Make A Traffic Light Sandwich For Kids

If your child loves cars, make him a traffic light sandwich.

Kids obsessed with all things with wheels will enjoy traffic light sandwiches. This is an ideal recipe for children who are unsure of vegetables but love cars. Make a traffic light sandwich for kids with plain whole wheat bread and an apple corer to create the circles. Fill the sandwich with the right colored vegetables, such as lettuce, carrots and tomatoes, to complete. You will satisfy their imagination and their stomachs with a fun and nutritious meal.

Instructions

1. Cut out two columns of three circles on one piece of sliced whole wheat bread with an apple corer. You will be making two sets of traffic lights so you should have six cut out circles all together. Be sure they are evenly spaced.

2. Spread hummus on the other slice of whole wheat bread that is intact with a knife. This will be the base for the vegetables.

3. Place shredded lettuce at the bottom of the bread with hummus. Place shredded carrot in the middle of the bread and then add sliced tomato on the remaining area at the top.

4. Put the bread with the holes over the bread with the hummus and vegetables. Be sure that you can see the vegetables in the right areas. Red should be at the top. Orange is in the middle and green is at the bottom. If you see other colors, open up the sandwich again and move the vegetables around to make the traffic light sequence.

5. Your finished sandwich should be two traffic lights side by side.

Slice the completed sandwich in half so the two columns are separate. It should look like two traffic lights side by side.

Tags: bread with, traffic light, traffic lights, wheat bread, whole wheat, whole wheat bread

Substitute Honey For Sugar In A Recipe

Trying to lose weight? Cut back on sweets altogether.

Perhaps because it's produced by bees, people have the impression that honey is somehow healthier for you than sugar, but in terms of caloric content, honey and sugar are neck in neck. However, because honey is sweeter than sugar, people tend to use less of it. For those who want to reduce the amount of processed foods they eat, honey is a good bet -- it is processed once; sugar is processed multiple times. When substituting sugar, there is more than just weight to take into account.

Instructions

1. Consider the dish before you substitute. Honey adds acid to a recipe, according to PickYourOwn.org, an online resource for local fruit growers and buyers. If you're canning fruit, that extra acid could affect the taste of your preserves.

2. Substitute 3/4 cup of honey for every cup of sugar the recipe calls for. You need less honey than sugar because honey weighs more than sugar and because it is sweeter. It also has a different flavor than sugar and a little less will ensure that it doesn't affect the overall flavor too much.

3. Reduce other liquids in the recipe by ½ cup for every 1 cup of honey you add, as PickYourOwn.org recommends. Honey adds a lot of extra moisture to a recipe and the result could be too soggy if the other wet ingredients aren't cut back to make way for honey. You want a light, fluffy cake, not a soggy, sticky one.

4. Reduce the oven temperature by 25 degrees Fahrenheit -- if you're baking -- to ensure that the baked good doesn't brown too quickly.

Tags: than sugar, because honey, ensure that, Honey adds, more than, sugar because

Black Bean Sauce Alternatives

Black bean sauce can easily be substitued in a recipe.

Black bean sauce is a thin sauce made from fermented black beans, garlic and sometimes ginger. Bean sauces, especially black bean sauce, are popular in Asian cuisines. The fermented black beans are the difference between fresh black bean sauces and prepared Chinese black bean sauces. While difficult to find, most Asian markets carry fermented black beans.

Brown Bean Sauce

Brown bean sauce, sometimes called bean sauce, is a salty brown sauce made from fermented yellow soybeans rather than fermented black beans. Brown bean sauce is the most similar to black bean sauce in texture, flavor and spice. The only major difference between the two is color.

Chile Bean Sauce

Chile bean sauce, sometimes called hot bean sauce, is a thick sauce made from black beans, chilies, garlic and sugar. An extremely spicy sauce, chile bean sauce should be used sparingly. It is similar to chile paste, or sambal oelek, with added black beans.

Brown Miso

Brown miso, also called brown bean paste, is a Japanese sauce with a thick consistency made from soybeans. The process of making brown miso includes injecting the soybeans with a koji, or mold. The color of the miso depends on the amount of soybeans used and the length of aging, which can range from six months to three years.

Other Replacements

Other replacements can be used, and while they are perfect for giving a dish an Asian flair, they may not resemble the flavors of black bean sauce as well as the other substitutions. These options include Shinshu miso, a golden miso, Sendai miso, a red miso and sweet bean paste made from fermented soybeans and sugar.

Tags: bean sauce, black beans, made from, bean sauce, fermented black, fermented black beans

Organize Your Wine Collection

Cheaper by the dozen doesn't just apply to doughnuts. If you buy wine

by the case, you need to store it--and if you do it right you'll have

fine-tasting wines to enjoy for years to come. Many white wines can

be stored from two to five years, while red wines will last--and generally

improve--for five to 20 years, sometimes longer.

Instructions

1. Keep the temperature of your wine closet, refrigerator or cellar between 50 and 65 degrees F (10 and 18 C) for red wines, 45 to 60 degrees F (7 to 15 C) for whites, or as directed by a vintner or wine merchant. Store your white wines closer to the floor and reds higher up. Cooler temperatures generally won't harm wines, but can delay their development.

2. Maintain a relative humidity in your cellar or storage area of about 70 percent for cork health.

3. Store bottles on their sides so that the corks stay in contact with the wine. Keep the area dark, if possible, but definitely out of direct sunlight. Use incandescent lights: Fluorescent bulbs give off more ultraviolet light, which can penetrate bottles.

4. Use untreated redwood for storage bins or racks. It won't deteriorate in cool, humid wine-cellar conditions.

5. Hang identifying tags on the necks so the bottles don't need to be disturbed when you want to know what bottle is what. Keep bottles of the same vintage together as much as possible.

6. Use many small bins rather than a few large ones. Racks that hold individual bottles are ideal.

7. Think strategically when you arrange your cellar. Keep the more frequently used wines by the door, and the long-term investments in the cooler, darker corners.

8. Know what you own and be able to find it quickly. Make a database of your cellar's inventory. Give each wine a location number and listing, including the wine's name, vintage, producer, appellation, vineyard name, region, county, type (red, white, rose', sparkling), quantity owned, price paid per bottle, value (at latest estimate) and size of bottle (half-bottle, magnum). Add tasting and pairing notes, and keep the file outside of the cellar so you don't have to disturb the bottles to check.

9. Store wine in the garage if where you live doesn't get beastly hot in the summer. Garages tend to be cool, dark and free of ultraviolet light--ideal for wine. See 90 Organize the Garage.

10. Get a freestanding wine refrigerator if your house doesn't have a basement, an appropriate cellar or a garage. A wine refrigerator will hold between 24 and 200 bottles under ideal conditions.

Tags: your cellar, five years, white wines, wine refrigerator

Bake Breaded Buffalo Chicken Wings

Add a little kick to your breaded chicken wings.

If you like your chicken wings to be hot and spicy, try making breaded buffalo chicken wings. These oven-baked wings are lightly breaded and have the heat you're looking for. This recipe takes about 10 minutes to prepare, 30 minutes to cook and will make about nine two-wing servings.

Instructions

1. Preheat your oven to 425 F.

2. Combine 3/4 cup dry unseasoned bread crumbs, 1 tablespoon of chili powder, 1 1/2 teaspoons of garlic salt, 1/4 teaspoon of onion powder, 1/4 teaspoon crushed red pepper and 1/4 teaspoon black pepper in a large resealable plastic bag.

3. Add the chicken wings to the bag a few at a time, and shake the bag up to coat them well with the spices and bread crumbs.

4. Arrange the wings in a shallow baking pan covered with a piece of aluminum foil. Bake chicken wings for 30 minutes or until cooked.

5. Serve while hot with sides of blue cheese and celery or carrots.

Tags: chicken wings, bread crumbs

Benefits Of Vanillabean Extract

Benefits of Vanilla-Bean Extract

Vanilla beans come from tropical orchids, grown in countries like Madagascar, Indonesia and Mexico (Reference 2). They are the world's second-most-expensive spice, after saffron, because they require so much labor to cultivate and harvest. One fermented vanilla bean will produce about three teaspoons of vanilla extract (Reference 2). Vanilla extract is most commonly used in cooking, but it has many additional uses and benefits.

Antioxidant

According to Organicfacts.net, vanilla extract has antioxidant properties that protect the body from disease and damage. Antioxidants are believed to have cancer-fighting abilities, guarding cells and tissues against cancers of the colon, bowel and more (Reference 1). Vanilla-bean extract prevents the growth of some cancerous cells, so it also has some anticarcinogenic properties.

Aphrodisiac

Vanilla extract stimulates the production of hormones like testosterone and estrogen, acting as an aphrodisiac by generating sexual arousal. The extract is administered to people who experience impotency, erectile dysfunction or loss of libido (Reference 1).

Infection-Fighting/Sedative

The ingredients eugenol and vanillin hydroxybenzaldehyde are both present in vanilla extract. These enable the extract to fight off infections, reducing a fever. The extract is a sedative and can soothe various inflammations and hyperactivity in the respiratory, circulatory, digestive, nervous and excretory systems (Reference 1). The sedative properties can also act as a relaxant, providing a tranquilizing effect on the brain.

Antidepressant

Vanilla has the ability to lift people's spirits, whether in the form of a scent or a flavor, such as vanilla ice cream. Real vanilla extract has the best results, but artificial extract can also be beneficial. The aroma and flavor of vanilla extract is sweet and soothing to some, which can make it a successful mood-lifter (Reference 1). The extract is often used with other essential oils, like orange, lemon or lavender, to add a pleasing scent to candles, lotions or air fresheners.

Cooking

Vanilla extract is very helpful in cooking, and is typically used to add flavor when baking. Imitation vanilla extract is often used as a less-expensive alternative, but is made with synthetic vanilla and does not carry the healing benefits of pure vanilla extract. As explained in Joyofbaking.com, products marketed as "vanilla flavoring" are actually a combination of pure and imitation vanilla extract. For the best results, use pure vanilla extract when baking (Reference 3).

Tags: vanilla extract, vanilla extract, best results, extract best, extract best results

Make A Pj Alcoholic Beverage

Pineapple pieces add to the fruity flavor of PJ.

PJ, which stands for party juice, is a potent alcoholic punch served at big parties. Relatively inexpensive and very easy to make, it is an alternative to beer kegs. The punch usually is made in large quantities in a cooler or even a clean trash can. Drinkers should beware -- PJ is made with pure grain alcohol, also called neutral grain spirit, which contains a 95 percent alcohol content. That is much higher than other liquors, such as rum (60 percent) or most spirits (40 percent). Do not overindulge with PJ. This recipe yields about 39 6-ounce servings.

Instructions

1. Clean and dry your container of choice. A cooler with a water-release spout is ideal because it can be set on a table and the spout used to serve the PJ.

2. Prepare the fruit by washing, hulling and slicing the strawberries; peeling and slicing the pineapple and oranges; cutting the watermelon; and draining the cherries.

3. Pour the pure grain alcohol, vodka and punch into the container. Stir to mix.

4. Dump the fruit pieces into the punch liquid. Stir gently, being careful not to crush or break up the fruit.

5. Allow the punch to sit for 24 hours. This infuses the punch with the fruit flavors.

6. Serve the punch in 6-ounce portions. Use a ladle to scoop out fruit pieces into each cup.

Tags: fruit pieces, fruit pieces into, grain alcohol, pieces into, pure grain

Make Egg Salad Less Salty

Consuming too much salt regularly can lead to high blood pressure.

Egg salads are tasty accompaniments to picnics, family meals and cookouts. Although these salads are relatively easy to make, it is easy to accidentally add too much salt. If you find that your egg salad is too salty, don't despair and toss it in the trash. You can salvage your egg salad by adding one or more ingredients that will help to neutralize the saltiness of your salad and make it tasty once again.

Instructions

1. Double your recipe. Most egg salad recipes call for staples such as boiled eggs, mayonnaise and various vegetables. If you double your recipe without adding extra salt, you will dilute the salad's saltiness.

2. Add vegetables such as onions and celery. The texture and flavor of these vegetables can offset the salty flavor.

3. Add a tablespoon of lemon juice. The acidic nature of the lemon juice can help to neutralize the saltiness.

4. Add spicy components such as red pepper, dill or spicy mustard.

Tags: your salad, help neutralize, help neutralize saltiness, lemon juice, much salt, neutralize saltiness

Make Chip Shop Curry Sauce

Make Chip Shop Curry Sauce

Chip shop curry sauce is very popular in the United Kingdom, and is traditionally served with fish and chips, which is where its name originates. It also makes a great dipping sauce for vegetable crudités or any type of fried potato. This recipe yields approximately four servings of chip shop curry sauce.

Instructions

1. Chop one medium onion and one medium apple into small pieces using a sharp kitchen knife. The pieces should be about 1 inch in width and thickness or smaller, but no larger than this.

2. Warm 2 tbsp. of vegetable oil in a large frying pan over medium heat. Add the chopped onion and apple and 1 tbsp. of curry powder.

3. Fry the onion, apple and curry in the oil until tender, or for about 5 to 10 minutes. The onions should be slightly translucent, and the apples soft to the touch.

4. Stir in 2 tbsp. of flour, and cook for an additional two minutes, stirring constantly. Remove the pan from heat.

5. Add one pint of water and 1 tbsp. of tomato puree. Stir well to combine. Add lemon juice, salt and pepper to taste, simmer for 15 minutes, and serve immediately with your favorite dish.

Tags: Chip Shop, curry sauce, Make Chip, Make Chip Shop, onion apple

What Is Cherry Extract

Cherry extract is available in both natural and artificial forms and has been found to have natural health benefits.

Natural Cherry Extract

Natural cherry extract is made when cherries are soaked in alcohol, drawing out the flavor and aroma of cherries. Most often, cherries are soaked in vodka for several weeks and then strained.

Artificial Cherry Extract

Artificial cherry extract contains water, alcohol, propylene glycol, natural and artificial flavors, caramel color and FD&C Red 40. The artificial extract is more syrupy than the natural product.

Uses

Cherry extract is used in pies, cakes and cherry frosting. It also is used in ice cream, candies and some drinks, such as a Cherry Slurpee and a Cherry Bomb.

Health Benefits

Natural cherry extract can help fight inflammation, such as gout, because it neutralizes uric acid, which causes pain in joints. It also is rich in antioxidants, which help combat conditions such as cataract, arthritis, Parkinson's disease and arteriosclerosis. It also can be beneficial for those with hay fever and allergies.

Availability

Cherry extract and artificial cherry extract can be found on the baking aisles of most grocery stores. Health supplements containing cherry extract can be found in health food stores.

Tags: cherries soaked, cherry extract, cherry extract found, extract found, natural artificial, Natural cherry, Natural cherry extract

Make Gourmet Caramel Apples

What better way to celebrate the arrival of fall than with homemade gourmet candy apples? Plain candy apples are delicious with their creamy, sweet outer layer of caramel followed by the tart crispy crunch of fresh apple. But you can take it up a notch by adding an extra layer of gourmet ingredients, such as dark chocolate, nuts or coconut. Gourmet candy apples make great gifts, and making them is a fun project to keep kids occupied on a rainy day.

Instructions

1. Choose the best apples you can find. You will want a crisp, tart variety, such as Granny Smith. Choose medium to small apples that are fresh, free of blemishes and of a uniform size and shape. Wash the apples.

2. Bring a large pot of water to a boil, and briefly dip the apples in the water. Remove quickly with a slotted spoon. This step will remove the wax coating that is so commonly found on apples and help the caramel adhere to the apples. Dry the fruit, and insert a wooden stick several inches into the stem end of the core.

3. Prepare the toppings. Choose one type or a variety: finely chopped nuts, crushed candy bars, cookies or graham crackers, shredded coconut, red hots, miniature chocolate chips or sprinkles. Spread the toppings on a cookie sheet or wax paper.

4. Place the caramels and water into a microwave-safe bowl, and heat on high for a total of 2 to 3 minutes. Stop the microwave and stir the caramel every 45 seconds. The caramel should be smooth, completely melted and approximately 150 degrees.

5. Place the bowl over a pan of very hot water to maintain its temperature. Hold each apple by the stick and dip it in the caramel, turning it to coat completely. Hold the dipped apple over the bowl for a minute to allow it to stop dripping.

6. Roll the coated apple in the topping of choice while the caramel is still warm. Place it on greased wax paper or foil. Heat the chocolate chips in the microwave until completely melted, stirring every 60 seconds. Drizzle chocolate over the candy apples. When all the apples have been coated, refrigerate for at least 2 hours. Wrap each apple individually in plastic wrap. They will keep for approximately 2 weeks.

Tags: candy apples, chocolate chips, completely melted, each apple, every seconds

Make Pasteles

Many Puerto Ricans would not think of celebrating Christmas without a steaming plate of pasteles to garnish their table. These tasty bundles of pork-stuffed banana leaves require some effort to prepare, but the ingredients can be found in nearly any Latin American supermarket.

Instructions

Make the Masa Dough

1. Peel the bananas and plaintains and cut into small chunks. Set aside. Peel and cut the vegetables into small pieces, placing them into a large pot of salted water to prevent discoloration until all the vegetables have been cut.

2. Drain the water from the cut vegetables and mix them with the cut-up banana and plantains in a large bowl. Ready the food processor at the work station.

3. Put about 2 cups of the vegetable-fruit mixture into the food processor along with 2 to 3 tbsp. of tomato sauce. Process on high until the mixture is smooth. Remove the pureed mixture to a large bowl. Repeat this step until all the vegetable-fruit mixture has been pureed.

4. Add salt and 6 tbsp. oil to the pureed mixture. Blend well, adding more salt to taste. Cover tightly with plastic wrap. Set aside while preparing the stuffing.

Make the Pork Stuffing

5. Put 4 tbsp. oil into a large skillet. Turn on the heat to medium. Place the ground pork inside and brown it well. Use a wooden spoon to break up the meat into smaller pieces as it cooks.

6. Chop the garlic finely using a sharp knife or garlic press. Add the garlic to the skillet with the pork. Turn the pork over frequently so that the garlic coats it well. Lower the heat to low and cook for 5 minutes. Remove from heat and let it cool to room temperature.

7. Add the adobo seasoning. Raise the heat to medium and cook for 5 minutes more. Stir frequently so that the mixture does not burn. Remove from heat and set aside to cool.

Assemble and Cook the Pasteles

8. Wipe the banana leaves clean with a dry towel. Cut them in half lengthwise. Cut the butcher's twine into pieces about 12-inches long. Set both the leaves and the twine aside.

9. Lay out 1 banana leaf on the work surface. Spread 1 tsp. oil over it. Place 1/2 cup masa dough in the center. Spread that around to cover the leaf.

10. Put 2 to 3 tbsp. cooled pork stuffing in the center of the leaf, on top of the masa dough. One by one, fold in the 4 sides of the banana leaf. Fold the sides loosely over the filling. You may allow the sides to overlap once all have been folded.

11. Place one piece of butcher's twine under the folded banana leaf. The 2 sides of the twine should extend out from under the leaf from left to right. Gently bring the 2 ends of the twine toward each other and tie them together over the leaf.

12. Repeat Steps 2 through 4 until all the banana leaves have been stuffed, folded and tied. Boil a large pot of salted water. Carefully place as many stuffed banana leaves inside as will fit without causing the water to overflow. Cover the pot and simmer on medium low heat for 1 1/2 hours.

13. Use a slotted spoon to remove the pasteles from the pot. Add more water to the pot if necessary to cook the remaining banana leaves. Serve the pasteles hot.

Tags: banana leaves, banana leaf, have been, butcher twine, cook minutes, food processor

Can Balsamic Vinegar Be Used As A Beef Tenderizer

You can tenderize steaks and other cuts of beef with balsamic vinegar.

A product originating in Italy, balsamic vinegar is made from white sweet grapes that are boiled into a syrup. The vinegar is similar to wine but it is not wine. The mixture is aged anywhere from 6 to 12 years in wooden barrels so the vinegar can obtain flavors from the wood. Balsamic vinegar is available in grocery stores, retail superstores and cooking specialty stores as well as online. The vinegar tenderizes a variety of foods and adds flavor during the tenderizing process.

Tenderizing Beef

Yes, you can use balsamic vinegar to tenderize beef including T-bone, sirloin, skirt, strip steaks and other cuts. Balsamic vinegar is acidic and works by breaking down the beef's connective tissue, collagen, resulting in tender meat. The meat is not only tender but also contains the balsamic vinegar's flavor, and it eliminates the need for adding other spices -- black pepper, seasoning salt and similar spices.

Tenderizing Time

To tenderize cuts of beef, place the meat in a clean plastic or glass container then fill the container with balsamic vinegar. The vinegar will begin to penetrate the beef slowly. Place the container in the refrigerator and let the beef soak overnight, if you are planning on cooking the meat the next day. If planning on cooking the meat the same day, let it soak for 4 to 5 hours. The longer you let the beef soak, the better.

Beef Fillets and Similar Cuts

Do not tenderize beef fillets, Porterhouse steaks and similar cuts of beef that are already tender with balsamic vinegar for a long period of time. The vinegar can cause these cuts to become mushy. Let tender cuts soak until the meat is saturated with the vinegar -- anywhere from 30 minutes to an hour depending on the thickness of the meat. Then immediately remove the meat from the vinegar.

Tips

When removing cuts of beef from balsamic vinegar, let the vinegar drain from the meat for 1 to 2 seconds then immediately place the meat on a grill, in a oven or other source of heat, if cooking the meat on the same day. Do not wash the meat -- you want to keep the vinegar's flavor on the meat. The vinegar also speeds up the cooking process. If planning on cooking the meat the next day or later, place the meat in another container or on a plate and cover it with plastic wrap or aluminum foil. Then place the container or plate in the refrigerator until you are ready to cook the meat.

Tags: balsamic vinegar, cooking meat, cuts beef, place meat, planning cooking, planning cooking meat

Bars & Taverns In Ohio

Bars and taverns can be fun places to visit, and often offer specialized types of food and drink. According to the informational website wisegeek.com, bars tend to offer more live entertainment than taverns, which may be more geared toward dining, although the terms are often interchanged. In Ohio, there are a wide variety of bars and taverns to suit many different tastes, whether you live there or are just visiting.

O'Manny's Pub

O'Manny's Pub in Dublin, Ohio, offers American-style appetizers such as chicken wings and pizza. According to user reviews on the website uptake.com, O'Manny's Pub is a good place to go with coworkers or friends after work because it has a very relaxed atmosphere and its food and drink prices are reasonable. O'Manny's is an authentic Irish pub. It offers a 96-inch big-screen TV and a variety of beer, soft drinks and liquor. It is located south of Ohio State University Airport.

O'Manny's Pub

2524 Bethel Rd.

Dublin, OH 43017

(614) 761-2728

travel.yahoo.com/p-travelguide-2997790-dub_pub_the_dublin-i

The Comet

The Comet is a bar in Cincinnati, Ohio, that features more than 200 beers, a jukebox, two pool tables, live music and artwork by local artists. Local musicians play at The Comet two to three times a week, and the music ranges from bluegrass to hard rock. The Comet also features Biker Night every Tuesday. Menu selections include some unusual Mexican-inspired appetizers and entrees including jerked tofu burritos and quesadillas, as well as four types of house-made salsas.

The Comet

4579 Hamilton Ave.

Cincinnati, OH 45223

(513) 541-8900

cometbar.com

Kirtland City Tavern

Kirtland City Tavern is located in Willoughby, Ohio, northeast of Cleveland, and near Mentor, Ohio. Users on the website citysearch.com gave it excellent reviews for its food, which includes items such as French dip sandwiches, hamburgers and homemade soups. On Monday nights, the tavern features half-price hamburgers. The tavern has a large outdoor, communal-style dinner area with picnic tables, which makes for a very relaxed atmosphere.

Kirtland City Tavern

10015 Chillicothe Rd.

Willoughby, OH 44094

(440) 256-8935

Fado Irish Pub

Fado Irish Pub is located in Columbus, Ohio. According to its website, Fado prides itself on blending old with new, and connects with the contemporary pubs and bars of Ireland. It offers live music, quiz nights, private party rooms and fantasy soccer leagues. Fado's menu includes quesadillas, smoked Irish salmon, salads and sandwiches such as hamburgers and French dip. They have many types of Irish beer on tap, as well as whiskeys and cocktails. Fado is located in the Easton Town Center off of Interstate 270 north of Port Columbus International Airport.

Fado Irish Pub

4022 Townsfair Way

Columbus, OH 43219

(614) 418-0066

fadoirishpub.com

Great Lakes Brewing Company

Great Lakes Brewing Company is located in Cleveland, Ohio, and is a smoke-free tavern. It offers many specialty beers brewed on site, and its menu features hamburgers, pizza, salad, steak and grilled fish. The tavern is decorated with antique Victorian-style furnishings, including an antique bar, and guests can view the beer brewing tanks while they eat. The tavern is open six days a week for lunch and dinner. Some of Great Lakes' specialty beers include Burning River Pale Ale, an American pale ale with citrus and pine flavors, and Eliot Ness Amber Lager, which has a rich malt flavor.

Great Lakes Brewing Company

2516 Market Ave.

Cleveland, OH 44113

(216) 771-4404

greatlakesbrewing.com

Tags: Great Lakes, Brewing Company, City Tavern, Fado Irish, Great Lakes Brewing, Kirtland City, Kirtland City Tavern

History Of Parmesan

Parmesan is a hard cheese that is often grated over pasta.

In 1666, English Secretary of the Admiralty Samuel Pepys was watching across the Thames as fire swept through London. Fearing the fire would spread, Pepys buried his valuables---including his Parmesan cheese.

Origins

Cheese dairies were not common in Italy before the Middle Ages, when Benedictine monks settled in the Po River Valley. They brought with them cattle who fed on the valley's clover and lucerne. These two plants affected the milk produced, and the monks discovered that heating the milk at high temperatures created a paste they could process and age into Parmesan cheese. This method has remained virtually unchanged for 800 years.

20th Century Controversy

In 1954 Parmesan was the first cheese awarded the Italian title of denomination of controlled origin (DOC). Under this law, cheese referred to as "Parmigiano Reggiano" must come from specific areas in Italy. Only the provinces of Parma, Bologna, Reggio Emilia, Modena and Mantova produce true Parmigiano Reggiano, which must be aged for at least a year to carry the name. This cheese received Protection of Denomination of Origin (PDO) within the European Union in 1996, conferring the same DOC protections.

The 21st Century

Although many cheeses sold throughout the world carry the label "Parmesan," the status of the name remains protected in Europe. In 2008, Germany lost a legal battle over the use of the term. They referred to the widespread availability of cheese labeled Parmesan in the U.S. and elsewhere. Since these cheeses do not comply with traditional Parmesan methods, Germany argued that the term was now generic. The European Court of Justice disagreed and upheld PDO protections.

Tags: Parmesan cheese, Parmigiano Reggiano