Allergyfree Dog Foods

Food allergies are common among dogs who are fed the same diet for many years.

Food allergies in dogs result from an immune-system overreaction to a usually inoffensive protein or grain source, according to the Modern Dog Magazine website. A long-term diet of specific meats, grains and starches can cause allergic symptoms in dogs. Ten percent of all allergy cases in dogs relate to food. Diagnosing and treating food allergies in your dog takes time and patience.

Allergens in Dog Food

Beef, wheat, fish and dairy products such as eggs are the cause of 80 percent of food allergies in dogs. Other common dog-food allergens include chicken, pork, corn, soy products, yeast and lamb. Dogs are often allergic to more than one food. Allergies to dog food happen over time, after a dog has eaten the same diet for at least two years. The longer a dog is on a specific diet, the likelier he is to develop an allergy to his food. Some breeds are predisposed to allergies in food. According to WebMd, boxers, spaniels, German shepherds, retrievers , dachshunds, collies, Dalmatians and several types of terriers are all prone to food allergies.

Symptoms

Food allergies cause dry, itchy skin and excessive scratching or licking, as well as bald patches and poor coat quality. Skin irritation around the face, ears, forelegs and armpits develops first, and is present in 80 percent of food-allergy cases. Dogs with food allergies also develop hot spots, or itchy sores. Diarrhea and vomiting may occur. In more than 60 percent of cases, dogs will have itchy paws, and may chew at their feet for relief. Symptoms can materialize within an hour of eating an allergen.

Diagnosing and Treating Allergies

Several common diseases cause symptoms similar to food allergies, reports the Feed My Dog website. See your dog's vet to rule out scabies, ringworm, mange, bacterial infections and flea infestations. Allergies to other environmental triggers, including grass, pollen and ragweed, can all be culprits as well. Once your vet confirms that your dog has food allergies, you can begin testing with an elimination diet to determine your dog's food triggers. If his reaction to food is severe, a two-week course of corticosteroids can alleviate symptoms while the elimination diet begins to work.

Changing the Diet

An elimination diet will pinpoint the allergen causing your dog's symptoms. Stop feeding your dog his traditional diet and put him on a new protein and grain or starch combination. Proteins least likely to cause allergies include duck, venison, kangaroo and rabbit. Less allergenic grains and starches include oatmeal, rice, modified soy and sweet potato. These formulations are available in commercial foods sold through pet-supplies retailers. Feed your dog the new diet for 12 weeks, keeping him away from all other dog foods, snacks, rawhide chews and flavored medications. If your dog shows no symptoms after three months, separately add back his former protein source, and then the grain source, to see which one caused his symptoms. Permanently banish the trigger from your dog's diet. Allergy-prone dogs could develop new allergies if you don't rotate their food. Find three foods that your dog tolerates well, and switch them out every few months to prevent future allergies.

Allergy-free Brands

It's tempting to make home-cooked meals for your dog using fresh meat, grains and produce. But commercially made pet foods contain nutrient balances that are difficult to replicate in homemade versions. Pet-supplies retailers in your neighborhood and on the Internet carry numerous hypoallergenic dog diets, which are made with smaller protein molecules that cause fewer reactions. Brands that offer hypoallergenic kibble include Royal Canin, Purina, Canidae, Eagle Pack and Solid Gold.

Tags: food allergies, elimination diet, allergies dogs, grain source, grains starches, more than, protein grain

The Best Clothes Packing Methods

Clothes must be folded properly before being put into a suitcase.

Packing requires skill and an awareness of space -- both how much you have and how you are going to use it efficiently. Clothes take up most of the space in your suitcase. Have a plan before packing your clothes to optimize the size of your suitcase.

Folding Method

Wrinkled, unfolded clothes take up more room in your suitcase than folded or rolled clothes due to the creation of doubled up clothing. Folding your clothes before packing them into your suitcase is essential. When packing clothes, such as a standard cotton t-shirt, do not directly stack the shirts onto themselves. The hems take up more space than if the shirts were staggered.

Rolling Method

Rolling your clothes in addition to folding creates more space. Fold the shirt in half long way, so the arms are touching. Fold the shirt in half again the opposite way. Roll the shirt into a tight bundle. Stack the rolls onto each other. This also prevents the hems from from stacking higher than the fabric parts of the shirts.

Compression Bags

Compression bags are sold at outdoor gear supply stores. They are generally made out of polyester or nylon. Compression bags squeeze the air out of the bag, making it airtight and waterproof. Fill the bag with your clothes. Roll the bag to get the air out. Fold over the opening of the bag three to four times to make it airtight and waterproof. Do not leave air trapped in the bag or it will take up more space.

Space Saver Bags

Space saver bags work similarly to compression bags, but use vacuum technology to suck the air out of a plastic bag. These bags are ideal for lofty items, such as down jackets. Do not use these bags during air travel as the security personnel need to be able to search all your clothes. If they open this bag and let the air in, they will not be able to easily close the bag again. Space saver bags are sold by various companies, with the Original Space Saver company making the first. To use these bags, fill them with your clothes and use the attachment nozzle to suck the air out. You can make an economy bag at home with a trash bag. Fill the trash bag with your clothes. Secure a rubber band around the trash bag around the vacuum attachment nozzle and suck the air out of the bag. Twist the trash bag to prevent the air from leaking out. Finally, pull the nozzle out and tightly tie a knot in the bag.

Tags: your clothes, your suitcase, more space, take more, with your, with your clothes, airtight waterproof

Fix A Salty Deviled Egg

Deviled eggs are a favorite picnic food.

It's easy to add just a little too much salt when cooking food. Sometimes it's simple to fix and other times more difficult. It is always a good idea to double check the filling for a deviled egg before filling the eggs to ensure the salt level is correct. Once there is too much salt, there is nothing that can be done to remove it -- it can only be diluted or covered up.

Instructions

1. Boil more eggs if there is time and add more egg yolks to the mixture. If there is not enough time to boil the eggs, then crack them, mix them together in a bowl and microwave them until set. Add the microwaved egg mixture to the deviled egg mixture.

2. Whip cream cheese in to the deviled egg mixture. First try a two parts egg mixture to one part cream cheese. Continue to add cream cheese as necessary until the salt is moderated. If cream cheese is unavailable, try unflavored yogurt.

3. Make the deviled eggs as normal with the salty mixture, ensuring that the hole is filled flat instead of rounded. Spread 1 tsp. full of cream cheese on top of the deviled egg. As the person bites into it, they will have a sweet-salty sensation. Tell them you planned it that way. Add a 1/2 inch piece of fried bacon to the top of the cream cheese for a salty-sweet-salty taste. Sprinkle some Louisiana style hot sauce or dab some wasabi paste on top of the bacon for a hot-salty-sweet-salty taste.

4. Add several tbsp. of sweet pickle relish into the egg yolk mixture. This sweetens the taste and helps mask the over salting. Horseradish, garlic or curry powder can also be mixed in to mask the salt.

Tags: cream cheese, cheese deviled, cream cheese deviled, deviled mixture, much salt

Easy Dinner Meals

Whether you're a busy parent with little time on your hands, or you're wanting to make more quality time available to spend with your family, knowing prepare quick meals is a beneficial way to save time. You don't have to have a culinary degree to make an easy meal with a gourmet taste.

Skillet Chicken

Combine the following ingredients in a large skillet on medium heat: 1 cup chopped onion, 3 tbsp minced sage, 4 large chopped carrots, 1 can of cream of mushroom soup, 2 cups of water, and 1 cup of brown rice. Cook the mixture on medium heat for approximately 15 minutes and then add four to six chicken thighs or drumsticks. Cover the pan and let it cook on medium heat for approximately 45 minutes. Turn the chicken and stir the rice frequently to prevent scorching.

Easy Pasta Salad

Combine the following fresh ingredients in a saute pan: 2 cups sliced zucchini, 1 cup diced onion, 2 cups of halved cherry tomatoes, 1 cup alfalfa sprouts, 1 cup sliced mushrooms, and 3 cups of carne asada steak strips. Saute in a tbsp. of butter until the meat is well done and the vegetables are slightly scorched. Bring two pounds of penne pasta to a rolling boil and then strain the pasta before adding it to a large mixing bowl. Dump the sauteed mixture into the bowl with the pasta and toss with crumbled blue cheese. Serve the pasta salad with a slice of garlic bread.

Easy Pizza Dinner

Use a rolling pin to flatten out a pound of prepackaged pizza dough that can be purchased from a grocery store and cover it with plastic. Dice a cup of onion, 1 bell pepper, a half pound of mushrooms, and a cup of black olives. Grate three cups of mozzarella cheese and open a jar of prepared spaghetti sauce and a pack of sliced pepperoni. Use an icing spatula, spread a desired amount of sauce over the uncooked crust, and then spread a 1 1/2 cups of grated cheese on top of it. Scatter the remaining ingredients on top of the cheese and then top it off with extra cheese if desired. Bake on a pizza stone or pan at 400 degrees Fahrenheit for about 15 minutes or until the crust is golden brown. Serve with a simple salad of romaine hearts and ranch dressing.

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Make A Birthday Cake For A Diabetic

Cooking a birthday cake for a diabetic loved one presents a special challenge. Almost everyone has a sweet tooth, and they want to have the special things that a birthday brings. So, you sit back and try to decide what to do about making a birthday cake. Of course, diabetics can have some sugar, but not the amount in a normal cake. Cooking a cake without sugar sounds difficult, but it really is not. Just try the methods below and you will cook a great diabetic birthday cake. Read on to learn more.

Instructions

1. Peruse a diabetic cookbook. There will be a few cake recipes listed there. Try to make something that pulls in the birthday person's favorite flavors.

2. Buy an angel food cake that is already made and use some safe ideas listed below as the decoration. Angel food is usually safe for diabetics.

3. Use sugar substitute in place of granulated sugar in the birthday cake. Make a frosting by using low- or sugar-free whipped topping or a simple meringue with sugar substitute added. Another option is to dress the cake up with sugar free pudding or Jello in the place of frosting.

4. Pick up some decorative silk flowers, fruit, sugar free candies or small toys to add decoration to the birthday cake.

Tags: birthday cake, birthday cake Make, cake Make, sugar free, sugar substitute

Can Peach Chutney

Chutney originated in Eastern India. Chutneys can consist of a variety of ingredients such as cilantro, coconut, onion and chopped fruit. Fruit chutney contains a sweet and spicy blend of flavors. Peach chutney combines seasonings and spices to create a condiment that can serve well as a dip or pair with a variety of dishes. Chutney contains a low pH, which prevents spoilage and makes it suitable for canning. Preserving chutney in cans allows you to enjoy it for 12 months or longer.

Instructions

1. Select ripe and mature peaches that are free of bruises. Avoid beaches that are rock hard or mushy because they can affect the flavor of the chutney.

2. Place the canning jars and lids into a pot of boiling water. Sanitize the jars for 10 minutes in the water and sanitize the lids for five minutes.

3. Rinse the peaches under cold running water to clean them.

4. Fill a large pot with water and bring it to a boil. Dip the peaches in the boiling water for 60 seconds and then immediately place them into a large bowl filled with ice water. Allow the peaches to cool in the ice water for five minutes.

5. Slide the peach skin off carefully. Peel any remaining skin with a knife or vegetable peeler.

6. Slice the peaches into quarters or halves. Remove the pits and any brown spots. Place the sliced peaches into a bowl.

7. Smash the peaches with a potato masher. Sprinkle 1/4 cup of lemon juice over the peaches to prevent them from turning brown. Stir the peaches to coat them evenly with the lemon juice.

8. Pour the apple cider vinegar into a bowl with the peaches. Add the brown sugar, mustard seed, ginger, cumin, coriander, cinnamon, cayenne pepper gloves and garlic paste. Stir the dry ingredients to mix them together.

9. Add one finely chopped onion and 1 cup of raisins to the mixture. Stir until they are evenly distributed.

10. Pour the chutney into a cooking pot large enough to hold the mixture. Simmer the chutney for up to 90 minutes or until it thickens to the desired consistency. The chutney will continue to thicken once it cools.

11. Ladle the chutney into the canning jars. Wipe the rims to remove any lingering chutney and then place the lids and screw rings onto the canning jars.

12. Place the chutney jars into a water bath canner. Cover the canning jars with 1 inch of boiling water. Boil the jars for 15 minutes at altitudes between 0 and 1,000-feet, 20 minutes for altitudes between 1,001 and 6,000-feet and 25 minutes for altitudes above 25-feet.

13. Remove the water bath canner from the stove top. Lift the chutney jars out with jar tongs and place them away from drafts. Avoid letting the jars touch each other so that they cool evenly.

14. Press on the lids to ensure that they sealed properly. If the lids pop up and down or you hear a clicking noise, store these jars in the refrigerator and use them within a week. Store sealed chutney jars in a dark and cool location.

Tags: canning jars, boiling water, chutney jars, minutes altitudes, 000-feet minutes, 000-feet minutes altitudes

Make Bacon Cheddar Quiche

Bacon Cheddar Cheese

Quiche is a simple one-dish meal that is easy to customize for meat lovers, vegetarians and even those who are avoiding cholesterol (use eggbeaters instead).The secret to a good quiche is in the crust. Unless you have the time and know-make your own, however, you can skip that step and use the Marie Callendar deep dish pie shells. They cost a bit more, but they bake up perfectly every time and the flavor is always dependably good.

Instructions

Make Bacon Cheddar Quiche

1. Preheat oven to 350 degrees.Use a fork to pierce frozen piecrust in a few places on the bottom and sides.

2. Prebake empty shell for 5-6 minutes. Remove pie shell from oven and set aside.Meanwhile, in large mixing bowl, whisk the eggs.

3. Add grated cheese, sour cream, and crumbled bacon.

4. Mix together with rubber spatula and turn into pie shell.

5. Return to oven and bake 50-55 minutes, or until brown on top and toothpick inserted in middle comes out clean.Remove from oven and serve warm or at room temperature.

Tags: Bacon Cheddar, Bacon Cheddar Quiche, Cheddar Quiche, from oven, Make Bacon

Flowers Of The Hibiscus Tree

Hibiscus flowers are edible.

Hibiscus, the state flower of Hawaii, is an easy-to-grow, hardy perennial that does well in U.S. Department of Agriculture Plant Hardiness Zones 6 through 10. A fast-growing shrub or small tree, hibiscus presents an abundance of brilliantly colored, 2- to 14-inch-wide flowers from midsummer through autumn. Hibiscus does well planted in a container. If you live in a colder climate, bring the plant indoors at the first threat of frost. Although some varieties of hibiscus are cold-tolerant, the majority of hibiscus cultivars cannot tolerate freezing weather.

Red Flower Hibiscus

Hibiscus flowers are trumpet-shaped blossoms ranging from 2 to 12 inches wide. They come in virtually every color of the rainbow. The giant red hibiscus (Hibiscus coccineus) exhibits vivid red flowers up to 12 inches wide. Hibiscus flowers open in the morning and only last for one day. After blooming, they die. Spent flowers wither and fade, taking several days to abscise from the plant. Groom your plant daily, removing spent blooms to encourage new floral production. A red hibiscus with broad, flat flowers, "Living Legend" is a hardy cultivar that presents brilliant red 10-inch blooms. Unlike the majority of hibiscus plants that loose their blooms after just one day, Living Legend flowers last for several days. The hybrid "Bridal Path" exhibits 8- to 10-inch red ruffled flowers with an orange or yellow edge. This plant reaches a height of 6 to 8 feet at maturity.

Yellow/Orange Hibiscus

Yellow hibiscus (Hibiscus aculeatus) provides brilliant color and visual interest planted in containers in entryways or patios. Yellow hibiscus is also a gardening favorite for borders, hedges and foundation planting. There are literally dozens of cultivars of yellow hibiscus. "Rainbow Sherbet" is a large yellow hibiscus with a deep red center. The flowers are from 7 to 9 inches wide. "Daisy Mae" presents 6 to 8 inch vivid yellow flowers with a deep red eye. "Eye of Kali" displays a 7- to 9-inch, brilliant yellow flower with red and pink shading in the center of the flower. "Hilo Island," a yellow and white flowered variety, has one of the most fragrant of all hibiscus. "Magic Moments" displays a deep orange ruffled flower that grows 8 to 10 inches in diameter.

White/Pink Flowered Hibiscus

Hibiscus "Elephant Ear" exhibits huge ivory flowers while "Kopper King" presents white flowers with pink shading that grow larger than dinner plates. The flowers are 12 inches or wider. The leaves of the vigorous performer are a deep, coppery green. "Flamingo Pink." "Kona" and "Mary Morgan" present double or ruffled pink flowers. "Minerva" displays a rose pink flower and "'Lady Baltimore" exhibits 6 to 10 inch wide bright pink flowers with a bold red center. Plant hibiscus shrubs in a location with full sun or very light shade. If your plant receives too little sun, it will produce an abundance of lush foliage and few flowers.

Blue/Lavender Hibiscus

Hibiscus syriacus, also known as rose of Sharon, includes many different varieties, hybrids and cultivars of blue, lavender and dark purple hibiscus. Flowers may be from 3 to 9 inches wide. Blue hibiscus (Alyogyne huegelii) is a member of the hibiscus family found in parts of Australia; it can be planted and pruned to form dense hedges or background borders. "Ardens," "Bluebird" and "Winter Lights" offer lavender blooms; Winter Lights' broad, 6- to 8-inch flowers have red shading it their centers. Hibiscus trees will flourish and present a spectacular display of summer blooms if provided with a nutrient rich, well-drained soil. A sandy loam is best.

Tags: flowers with, inches wide, from inches, from inches wide, Hibiscus flowers

Eat Cabbage With Junk Food

Cabbage can be added to many types of "junk food" to make a healthier meal.

When you think of foods that are rich in vitamin C, you probably think of oranges. However, one cup of chopped cabbage actually contains 54% of your recommended daily allowance of vitamin C, as well as smaller amounts of other important nutrients like vitamin A, iron and calcium. And a cup of chopped cabbage only has about 22 calories. If you are looking for a healthy vegetable to sneak into some of your family's favorite junk food, cabbage is a good choice.

Instructions

1. Pack it into egg rolls. Fried foods stuffed with lean pork can be made healthier, at least in terms of vitamin content, by adding lots of red or green cabbage to each egg roll before frying.

2. Serve up rich Southern fried chicken from a fast food joint with a side of creamy coleslaw. Try to use a little less mayo/dressing, and a little more cabbage than you might normally use.

3. Substitute cabbage leaves for buns, bread, or tortilla wraps to cut carbs from fatty burgers or greasy tacos. You can even use shredded cabbage instead of shredded lettuce as a topping for these foods.

4. Update your favorite cookie recipe with cabbage. You can make vegan cookies by combining cabbage, almond butter and flax seed, turning cookies from a junk food into a healthy food.

Tags: junk food, chopped cabbage

Tips For Homemade Mashed Potatoes

Mashed potatoes are traditionally served with red meat.

Peeled or unpeeled, whipped or smashed, mashed potatoes are the ultimate side dish for any traditional dinner, especially those that include meat. Although this staple potato dish has been reinvented in a variety of ways, mashed potatoes are still generally prepared and served the same way they have for generations. Choosing the right potatoes, best cooking techniques and the right toppings are key components to perfect homemade mashed potatoes.

Types of Potatoes

The best potatoes for mashed potatoes are either Russet potatoes or Yukon Gold. Both of these types of starch potatoes easily break down during the cooking process, which leads to smashed potatoes with a smooth texture. Yukon Golds are preferred among most chefs over Russets however, as they result in moist, fluffier potatoes. You can also choose to mash the potatoes with the skin on, if you prefer. The skin has additional nutrients and some enjoy the texture of the skins mixed in with the mashed potatoes.

Cooking methods

The most common way to cook potatoes for mashing is to boil them in a pot of water until they are soft. Always start the potatoes in cold water that is brought to a boil for the easiest penetration of the water into the potatoes and for even cooking, according to cookbook author Chef Harold McGee. You should also cut the potatoes into small chunks before adding them to the water for faster cooking. Before the water starts to boil, rub the edges of the pot with a little butter, which will help keep the water from boiling over. Cook the potatoes until they are just tender enough to be pierced through with a fork, or the potatoes will develop a gummy texture. Another way to cook the potatoes is to steam them rather than boiling. Steamed potatoes retain more flavor since they are not soaked in water and typically are fluffier than boiled potatoes.

Mashing Methods

For mashed potatoes, a wire potato masher is typically used to break the softened potatoes down so they can be whipped together easily. If you want airy, fluffier potatoes, use an electric mixer very briefly to whip air into the potatoes. This also increases the potato volume. Start off on a low speed to break up the chunks. Then increase the speed to whip the potatoes. Be careful not to go overboard with mixing or the potatoes will be stiff and chewy in texture. Another option, ideal for mashed potatoes with the skin left on is to lightly smash the potato with the potato masher or a fork so that the potatoes are still somewhat dense and chunky. While it is easier to add additional ingredients to fully mashed potatoes, it's a matter of preference. Whatever you do, mash the potatoes as quickly as possible so that they can be served while still hot.

Ingredients and toppings

There is no right or wrong when it comes to additional ingredients and toppings for mashed potatoes; simply choose based on your taste preference. Butter and milk are the most common and help to make the potatoes creamy and flavorful. Add in butter to your taste, 1 tbsp. at a time, mixing in until fully melted.For a creamier texture, add milk into the potatoes, 1 tbsp. at a time as you are mashing or whipping them. The more fat in the milk, the creamier the mashed potatoes will be. The milk should be warm to keep the potatoes from cooling too quickly. Taste as you go because too much liquid makes mashed potatoes soupy. Topping options for mashed potatoes include sour cream, as well as garlic either fresh or in powder form. Gravy, typically made with drippings from the meat being served alongside the potatoes is a common topping for mashed potatoes. Other topping options include chives, scallions and crumbled bacon. Season lightly with salt and pepper before serving as well.

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Does Peanut Butter Have Iron

Peanut butter contains iron.

Peanut butter is a much-loved spread made from crushed dry-roasted peanuts. Most popular in the U.K., U.S., Phillipines and the Netherlands, the spread is often used in sandwiches with jelly and can also be used in desserts. Although it is high in calories, the spread is a good source of many health benefits.

Iron

Iron is found in peanut butter. To increase the amount of iron that is absorbed into the body, a food or drink high in vitamin C should be consumed along with the spread, such as orange juice. This is because the iron is absorbed better when it is consumed with a source rich in vitamin C.

Peanut butter is also a good source of protein, vitamin B and E and magnesium.

Nut allergy

People with nut allergies should refrain from eating peanut butter as it will cause the person to have a anaphylactic shock. This results in having a hypersensitive reaction such as a rash across the body.

Health concerns

Peanut butter has certain health concerns. Some brands of peanut butter contain hydro-generated vegetable oils, which are a cause of heart disease and strokes in humans.

Tags: good source, Peanut butter

Make Oat Bran Pancakes

Make Oat Bran Pancakes

Oat bran pancakes are a healthy breakfast food that can be modified for high-protein or low-sugar diets. Oat bran is believed to lower cholesterol and prevent heart disease when eaten on a regular basis. It also helps regulate the gastro-intestinal functions of the body due to its high fiber content. This recipe yields approximately eight servings of oat bran pancakes, which can be enjoyed at breakfast or any other meal.

Instructions

1. Combine the oat bran, oat flour, rolled oats, almond meal, and granulated sugar in a large mixing bowl. Mix well to combine and then add the baking powder, baking soda, salt, and ground cinnamon. Mix again to thoroughly distribute all ingredients.

2. Combine the buttermilk and egg in a small mixing bowl. Whisk thoroughly to beat the egg, and then add the mixture to the dry ingredients. Whisk a few times, just enough to thoroughly moisten the dry ingredients. Do not over-mix. The batter should be lumpy.

3. Heat a large skillet over medium-high heat for three to four minutes, or until a drop of water sizzles when placed on the cooking surface. Remove the pan from the heat and spray with vegetable oil cooking spray. Return to the burner immediately.

4. Pour about three tbsp. of batter onto the hot skillet and cook for two to three minutes, or until bubbles begin to form and break around the edges. Flip with a spatula and cook the other side for two to three minutes. Remove the oat bran pancakes from the pan and place on a serving plate.

5. Turn the oven to 200 degrees F and place the plate inside. This will keep the oat bran pancakes warm while the others are being cooked. Cook each one and, as it's done, place it on the plate and back into the oven. Serve pancakes with butter, syrup and ground cinnamon, if desired.

Tags: bran pancakes, Bran Pancakes, bran pancakes, ground cinnamon, Make Bran

Thickening Power Of Guar Gum Vs Bread Flour

Guar gum is a popular gluten subsitute.

Bread flour is commonly used to thicken both hot and cold liquids and depends on naturally occurring gluten to make this happen. Those with gluten allergies rely on substitutes such as xanthan gum and guar gum.

Description

Guar gum is a polysaccharide derived from the legume Cyamopis, or guar plant, grown in the arid plains of India. Guar gum is used as a thickening and binding agent, which makes it a perfect gluten substitute. Because soy and corn is involved in the creation of xanthan gum, guar gum is the preferred gluten alternative to those with severe food allergies.

Benefits

Mixing guar gum with gluten-free breads is essential in baking, as well as thickening for those with gluten allergies. It is a more effective than corn starch, and also has manufacturing possibilities. It is commonly used in the production of tablets, and is often the thickening agent in commercial lotions and creams.

Use It

Guar gum is most effective in cold dishes, requiring 1 to 2 teaspoons for every quart of liquid. For hot food, such as gravies or stews, up to 3 teaspoons may be needed for every quart. The effectiveness of Guar is reduced by high acid content liquid, like lemon juice, so more guar gum will need to be added compensate.

Tags: commonly used, every quart, gluten allergies, with gluten, with gluten allergies, xanthan guar

Strawberry Jam Recipe

Making strawberry jam is one way to preserve the harvest of strawberries in the late spring and early summer. Fresh strawberries can either be grown in the home garden or purchased from a grocery store or farmer's market when in season. Two quarts of fresh strawberries will yield around 8 half-pint jars of strawberry jam.

Gather Your Equipment

To make strawberry jam, you will need a small stockpot, a long spoon, a ladle, a potato masher, canning tongs, a canning funnel and 8 half-pint jelly canning jars with rings and new lids. You will also need a water bath canner. If you do not have a water bath canner, you can use a large stockpot with a lid. The water must cover the jars in the pot by 2 inches to safely can the jam. Fill the canner half-full of water and set on a stove burner turned to high and bring to a boil.

Gather Your Ingredients

For this recipe, you will need 2 quarts (8 pints) of fresh strawberries with the green stems and petals removed. Slice the berries to make them easier to mash. You will also need 2 tbsp. lemon juice, 7 cups of sugar and 1 package of powdered pectin.

Make the Jam

Place the strawberries, along with any juice from slicing, in the smaller stockpot. Mash the berries using the potato masher. Place the berries on medium-high heat. Add the pectin and stir to distribute throughout the berries. Turn the heat to high. Bring the mixture, stirring constantly, to a rolling boil. Add the sugar all at once and bring back to a hard boil for 1 minute. Remove from the heat.

Fill the Jars and Process

Use the ladle and funnel to fill each jar to 1/4 inch of the top of the jar. Place a new, clean lid on the jar and hand-tighten the screw band to hold it in place. Place the filled jars in the canner and process for 10 minutes in the boiling water. Remove from the canner and set on a towel or wire rack to cool. The jam may take as long as a week to fully set up.

Tags: also need, bath canner, fresh strawberries, Gather Your, potato masher, Remove from

Cook Fettuccine Pasta And Alfredo Sauce

Fettuccine alfredo is a rich and decadent pasta dish. The main steps in making this dish include cooking the fettuccine pasta and making the alfredo sauce. While it may seem difficult to do, knowing the right steps can make cooking fettuccine alfredo much easier.

Instructions

1. Put a saucepan on a burner on the stovetop. Turn the burner onto medium heat.

2. Melt 1 1/2 oz. of butter in the saucepan. Be careful not to let the butter brown while it melts.

3. Add 1 qt. of heavy cream to the melted butter in the saucepan.

4. Place 1/2 tsp. of pepper and 1/2 tsp. of salt into the saucepan with the other ingredients.

5. Stir the ingredients in the saucepan with a whisk. You will want to make sure that you stir the contents of the saucepan occasionally while cooking.

6. Allow the sauce to cook over medium heat. The sauce will bubble up a bit during cooking.

7. Take note of the alfredo sauce's texture at this point. It has a very runny, almost watery, texture and does not coat or stick to the whisk.

8. Combine the cooked fettuccine pasta and alfredo sauce and serve with a garden salad and hot garlic bread.

Tags: alfredo sauce, butter saucepan, cooking fettuccine, fettuccine pasta, medium heat, saucepan with

Famous Swiss Food

Famous Swiss Food

Swiss cooking is known for its fine quality. The Swiss farmlands provide perfect land for grazing animals, which is perhaps the secret behind the delicious, creamy taste of Swiss chocolates or cheeses. The Swiss are also known for their healthy diets, although there is certainly no shortage of fatty cream in Swiss cuisine.

Swiss Cheese

Swiss cheese is known as Emmentaler cheese in Switzerland, and is named after the Emme valley. Swiss cheese makes an excellent addition to soups or sandwiches.

Fondue

Although there are many variations, fondue is basically cheese melted with white wine and kirsch. Bread is then dipped in the cheese dip and eaten with a fork.

Swiss Chocolate

Switzerland is famous for its chocolate, particularly the milk chocolate varieties. Some of the most popular Swiss brand names include Lindt, Nestle and Camille Bloch.

Gruyere Cheese

Gruyere cheese is a bit milder and sweeter than swiss cheese. It is named after the village of Gruyeres

Muesli

Muesli is a popular cereal, usually containing oats, nuts and both fresh and dried fruits. It makes a delicious and very healthy breakfast when eaten with milk or yogurt. Muesli was first created by a Swiss doctor named Dr. Bircher-Benner in the late 19th century.

Rosti

Rosti is a popular Swiss dinner dish, with quite a German influence. It usually contains onion, cheese, caraway seeds and potatoes, which are formed into the shape of a cake.

Tags: eaten with, Famous Swiss, Famous Swiss Food, named after, popular Swiss, Swiss Food

Recipes For Black Bean Soup

If you're looking for something spicy to eat or just something to warm you up on a cold winter night, black bean soup may be the ticket.

Beyond the good taste, the soup may provide great nutritional value. Recipes featuring onions, garlic, tomatoes, and carrots provide healthy benefits. And there are a variety of preparations, including black bean vegetable and black bean with fried egg.

Black Bean Soup

A black bean soup recipe comes from Food Network (www.foodnetwork.com) features bacon. The recipe includes: 10 slices bacon, two chopped onions, a can of chicken broth, six garlic cloves, 2 tbsp. of ketchup, 1 1/2 cups canned tomatoes, four cans of black beans, 1 tbsp. of chili power and 2 tsp. of Worcestershire sauce. Add kosher salt and ground pepper, and grated cheese and cilantro for garnish.

To prepare, place bacon in a heavy pot over medium heat. Cook for about 4 minutes, stir in garlic and cook until for about 1 minute. Add the broth, ketchup, Worcestershire, tomatoes and chili powder. Stir in the beans, turning up the heat high until it comes to a boil. Adjust the stove's heat until the soup is bubbling. Cook for another 10 minutes and add salt and pepper.

Chop the cilantro and stir it into the soup, another 5 minutes. Add lime juice and the grated cheese as garnishes when served.

Black Bean Vegetable Soup

Adding vegetables to your soup only enhances your dish. You'll need the following ingredients: 1 tbsp. of vegetable oil, one clove of garlic, one onion, two carrots, 1 tsp. ground cumin, 2 tsp. chili powder, two 15-oz. cans of black beans, a can of whole corn, 2 cups vegetable stock, one 14-oz. can stewed tomatoes and 1/4 tsp. ground pepper.

In large saucepan, heat oil over a medium setting. Cook garlic, carrots and onions, stirring throughout. Cook for 5 minutes until it's softened. Add cumin and chili powder. Add one can of beans, pepper and corn. Bring to a boil.

While cooking the stove top, puree tomatoes and the other can of beans using a food processor. Add to the pot, reduce heat, and simmer for up to 15 minutes. Your soup is ready to be served.

Black Bean Soup with Fried Egg

A unique recipe is black bean soup with fried egg. While egg is a normal dish for breakfast, combining it with your soup is a different twist on the popular dish.

Ingredients are: 3 tbsp. of (olive or canola) oil, two onions, two cloves garlic, 1 1/2 tbsp. chili powder, 4 cups of chicken stock, one lime, two 15-oz. cans of black beans, 1/4 cup cilantro and one egg.

Heat the oil in a heavy soup pot over a medium stove setting. Add onions

and cook until softened, about 5 minutes. Stir in the garlic and chili powder and cook, stirring constantly, for an additional minute. Add the beans, salt and pepper, and stock to taste. Bring to a gentle boil, then simmer, stirring occasionally, for 15 minutes.

Add the egg on top of the soup; fry until the whites are set and the yolk is soft so it disperses into the soup. Serve immediately.

Tags: chili powder, black beans, cans black, cans black beans, over medium, 15-oz cans, 15-oz cans black

Make A Salad Better Than Olive Garden

There is something about the famous Olive Garden salad that keeps you asking for more. Everyone knows make a salad, but when it comes to that recipe for Italian dressing, well, they're keeping it a secret. There have been many attempts at copying the recipe, none of them extremely successful. You don't need it anyway, so don't bother. The secret to making this great tasting salad is simplicity and time.

Instructions

1. Place torn or chopped Romaine into large salad bowl. Top with thinly sliced onion strips (as much or as little as you prefer, but do not omit - they are key to the flavor of this salad), pitted black olives, sliced tomatoes and pepperoncinis. Drizzle lightly with extra virgin olive oil. You don't want to drown the lettuce in oil. Use just enough to lightly dress the salad. A pool of oil in the bottom of the bowl means you've used too much. Season lightly with sea salt and fresh cracked black pepper. Don't toss yet!

2. This is the most important step. If you skip it, you'll still have a good salad, but it won't be fabulous. Cover the salad bowl with plastic wrap and leave it alone for ten or fifteen minutes. This is when the magic happens, so let it do its thing. No touching.

3. Garnish the salad with fresh grated parmesan and croutons, if desired. Serve the salad cold, with breadsticks of course. Bon appetit!

Tags: bowl with, lightly with, Olive Garden, salad bowl, salad bowl with

Popcorn Balls Made With Marshmallows

Popcorn has been around since pioneer days.

Popcorn balls can be enjoyed as a holiday treat and colored orange for Halloween or red and green for Christmas. But popcorn balls can be made any time of year with a few basic ingredients. The sweet snack has been around for more than 150 years, according to the web site Culinary Historians of New York.

Fun Fact

Legend has it that severe weather in the Midwest helped to create the first popcorn balls in 1874, according to "American Eats" by Nelson Algren. When sizzling heat and heavy rain collided on a farm, the sun caused the corn to pop and the rain washed sugar-cane syrup onto the corn. The corn rolled through the syrup to form balls and the first popcorn treats were born.

Options

Popcorn balls can be made with corn popped from the kernel or with microwave popcorn. Maple syrup, corn syrup or a syrup of sugar and water can all be used as glue to make the popcorn stick together.

Recipe

Marshmallow popcorn balls can be made with three ingredients, according to a "Los Angeles Times" recipe. Pop eight cups of popcorn. Melt 1/4 cup butter in a pan and add marshmallows. Once melted, stir in popcorn until coated and use your hands to form small balls.

Tags: balls made, popcorn balls, balls made with, been around, first popcorn, made with

Make A Caramel Tart

Caramel tarts are often served at tea parties and birthday celebrations in Europe, and they're a joy to make and serve. It's a super-sweet and rich treat that can also makes for great comfort food on a chilly day. Enjoy yours with a cup of tea or coffee, and you'll be in a positive mood in no time! Here's make a delicious caramel tart.

Instructions

1. Prepare the eggs. Separate the eggs into two separate bowls, and set aside.

2. Make the caramel mixture. Mix together the brown sugar, golden syrup, butter, egg yolks, flour, and vanilla extract in a medium saucepan and bring to a boil.

3. Let mixture bubble for 1 to 2 minute, then lower heat to simmer. Brown sugar should be dissolved completely.

4. Continue stirring caramel as it thickens, and lower heat to lowest setting for 1 to 2 minutes.

5. Pour the caramel into pastry shell. Carefully pour the caramel filling into the pastry shell and set aside.

6. Preheat oven to 425 degrees Fahrenheit.

7. Prepare meringue topping. Beat the egg whites and white sugar on medium speed until soft peaks form.

8. Finish the tart. Spoon the meringue mixture onto the caramel until evenly spread over entire tart.

9. Bake the tart for 8 to 10 minutes until meringue is light brown on top.

10. Leave to cool on wire rack for at least 10 minutes before serving.

11. Cut into large slices, and enjoy!

Tags: into pastry, into pastry shell, lower heat, pastry shell

The Best Ways To Marinade Tilapia

Tilapia's mild flavor makes it an excellent choice for a variety of marinades. With the help of a little marinade, tilapia can easily be transformed from a lifeless fillet to a flavorful feast. Whether its baked, broiled or grilled, once marinated, this tender yet firm fish leaves diners wanting more.

Italian

A light Italian vinaigrette gives tilapia a burst of Mediterranean flavor that is perfect for a hot summer day, as well as the rest of the year. Whip up a quick marinade from olive oil, lemon juice and balsamic vinegar, seasoned with oregano, chopped parsley, black pepper and a dash or two of Tabasco sauce. For a short cut, open up a bottle of your favorite pre-made Italian salad dressing. Let the tilapia marinate for at least 30 minutes to soak up the delicious Italian flavors.

Sesame

Sesame oil has a distinctive scent and flavor that imparts a subtle yet delicious Asian taste on tilapia. Make a sesame marinade by combining a minced clove of garlic and 1/4 cup sesame oil with a dash of pre-made Italian salad dressing or marinade. Add a sprinkle of freshly-ground black pepper to season the marinade. Pour the marinade in a shallow dish, then add the tilapia. Because of the mild flavor of the sesame oil, let the fish marinate for at least 45 minutes.

Honey Soy

Give the tilapia a sweet and sour kick with a honey soy marinade. Mix equal parts honey, soy sauce and balsamic vinegar together in a shallow glass baking dish. Throw in some minced garlic for extra flavor. Once the marinade is complete, add the tilapia fillets to the pan and place the entire container in the refrigerator. Let the fish marinate for at least 20 minutes, although a little more time gains the tilapia more flavor.

Lemon Pepper

Lemon and pepper are a simple combination, often paired with seafood because it complements the flavor of fish. Squeeze a fresh lemon or use presqueezed lemon juice to mix with extra virgin olive oil. Grind black pepper and add a touch of salt. Mix the marinade well, then add it to a shallow dish. Throw in the tilapia, and let the fish bathe in the marinade for about 30 minutes.

Tags: black pepper, least minutes, marinate least, marinate least minutes, balsamic vinegar, dish Throw, fish marinate

Make Simple Deviled Eggs

Make Simple Deviled Eggs

Deviled eggs are a simple, old-fashioned addition to any picnic or potluck. Easy to make, these favorites can be dressed up in many ways and flavored with a wide variety of spices.

Basic deviled eggs are a blank canvas for your culinary experimentation and, once you know the basics, let your imagination guide you.

Instructions

Preparing the Eggs

1. Bring water to a boil in a large pot. You will want enough water to cover the eggs after they are added.

2. After water reaches a rolling boil, gently add each egg to the water. You will want to lower them into the water with a spoon. Boil for 10 minutes. Remove from stove and pour off hot water. Replace with cool water and let eggs cool.

3. Gently rap egg on counter to break the shell, then peel it, being careful to avoid breaking the egg. Rinse under cold water to remove all bits of shell.

4. Cut each egg in half the long way to create two oval halves. Scoop out the yolk and put in a mixing bowl. Set the whites aside on a plate.

5. Mash the yolks with a fork. Add mayonnaise and mix well. Continue adding mayonnaise until the yolk mixture reaches the desired consistency. Some people prefer a thick yolk mixture, while others like a creamier texture.

6. Add desired spices and other condiments. See tips for ideas.

When the yolk mixture tastes the way you want, spoon into egg whites. You can also use a pastry bag to fill the eggs.

Garnish with a sprinkling of paprika or a bit of parsley.

Refrigerate until ready to serve.

Tags: yolk mixture, Make Simple, Make Simple Deviled, Simple Deviled, Simple Deviled Eggs, will want

Plant Hot Peppers & Sweet Peppers

A variety of peppers can be grown together.

A common myth in the gardening world is that you cannot grow hot peppers and sweet peppers in the same garden space. Because peppers are self-pollinators, they can indeed be grown in the same space without the sweet peppers becoming hot. While peppers can be grown from seed planted directly in the garden in the Deep South, pepper plants should be started indoors during the spring and transplanted to the garden when the soil is warm.

Instructions

1. Dig holes 18 to 24 inches apart in the prepared garden space.

2. Remove the pepper plant from the growing pot by gently turning the plant upside down.

3. Place a single pepper plant in each hole and cover the roots with the removed soil. Press down the soil around the plants.

4. Water the newly planted transplants to remove any air pockets in the soil.

5. Continue to water the plants as needed to keep the soil moist during dry periods of the summer.

Tags: garden space, pepper plant, peppers grown

What Are The Benefits Of Mango Juice

What Are the Benefits of Mango Juice?

Mango juice is high in vitamins and minerals. The juice, as derived from fresh mango, has antioxidant properties and may be good for a number of ailments.

Anticancer Properties

Mango juice contains phenolic compounds which have antioxidant activity, growth-arresting activity and antipromotion activity, according to a study published in the Journal of Nutrition. The study tested whether mango, as a fruit with high levels of phytochemicals, may have "chemopreventative" properties. However, it is not yet known if the anticancer properties remain after digestion, the study said.

Stomach Soothing

The website soymilkquick.com said mangoes contain stomach soothing enzymes, which could be responsible for the contented feeling you get after eating mangoes or drinking mango juice.

Iron Content

Mangoes have high iron content, and are used as a treatment for anemia in some countries, according to soymilkquick.com. The website also contends that those who have muscle cramps, stress and heart problems could benefit from the fruit's high potassium and magnesium.

Vitamins, Minerals

The website organicfacts.net said mangoes and mango juice are high in Vitamin C and Vitamin A, along with traces of vitamins E, B and K. The fruit also has copper and potassium, and traces of magnesium, manganese, selenium, calcium, iron and phosphorus.

Other Benefits

The website medindia.net said mango juice could benefit those who suffer from a number of ailments, such as constipation, heart diseases and stress.

Fun Fact

Mango fruit and leaves are used as floral decorations at celebrations and ceremonies in many countries.

Tags: Benefits Mango, Benefits Mango Juice, could benefit, juice high, mango juice, number ailments

Difference Between Sweet Potato Slips & Sweet Potato Plant

Sweet potatoes are grown from slips, or sprouts, that grow from mature potatoes.

The main difference between sweet potato slips and plants is timing. Sweet potatoes are propagated using sprouts --- or slips --- that grow out of existing sweet potatoes. When the slips are a few inches long, gardeners snap them off their host potatoes and plant them in the ground. The transplanted slips then grow into mature sweet potato plants. You can find sweet potato slips at garden centers, but growing your own is fairly simple.

Starting Slips in Water

Starting sweet potato slips in water is easy --- even for the occasional gardener. Place one-third of the sweet potato into water, either on end or on its side. Watch for sprouts to begin growing out of the top of the potato. Once they grow 6 to 8 inches long, these sprouts --- or slips --- are ready to be snapped off and transplanted into the outdoor garden.

Starting Slips in a Hotbed

Growing sweet potato slips in a hotbed is an efficient method for the gardener who wants to plant a fairly large crop of potatoes. The University of Illinois Extension recommends placing several sweet potatoes about an inch apart in a hotbed and covering them with about 2 inches of sand or soil. When shoots begin to sprout out of the sand or soil, add another inch of sand. Keep the soil moist, but not overly wet. The soil temperature should hover between 70 and 80 degrees Fahrenheit. The slips are ready to snap off and transplant into the outdoor garden when they are 6 to 8 inches tall.

Planting & Care

Sweet potatoes can take up to 150 days to grow from transplant slips into mature vegetables. So it's important to plant sweet potato slips in the spring as soon as the threat of frost has passed to allow the plants enough time to mature before fall harvest. Space the plants 12 to 18 inches apart, leaving about 3 to 4 feet between plant rows to allow for spreading vines. You can encourage early season growth by using black plastic mulch to warm up the soil. Sweet potato beds need little weeding as the spreading vines choke out the weeds. Water only during extended dry periods; stop watering three to four weeks prior to harvest.

Harvest

Harvest sweet potatoes around the first fall frost. If you want larger potatoes, you can "rob" early roots in the late summer. This involves digging around the root and removing small developing roots that are sprouting out of the plant. Harvest potatoes using a spading fork or a small shovel. Dig carefully around the plants, removing soil until you can see the roots. Dig under the roots and remove the potatoes. Let them dry on the ground for two to three hours. If possible, place them in a warm, humid room --- 85 degrees Fahrenheit and 85 percent humidity --- to cure for about two weeks. Move your cured sweet potatoes to a cool (approximately 50 degrees F) place. Eat the potatoes as soon as possible after harvest for best quality.

Tags: potato slips, sweet potato, sweet potato slips, degrees Fahrenheit, grow from, inches long, into mature

Make Parsnip Soup

Make Parsnip Soup

Parsnips are a winter vegetable with a sweet, nutty taste that's perfect for making a thick and tasty soup that embodies several levels of flavor---sweet, spicy and earthy. It works nicely as a first course, but is hearty enough to be served as a stand-alone meal. This recipe is a surefire hit and can be whipped up in under an hour. Serves eight.

Instructions

1. Melt 8 tbsp. butter in a large saucepan. Add 3 cups chopped parsnips, 2 chopped medium onions, 1/2 cup chopped celery, 2 cloves finely minced garlic, 2 tsp. grated fresh ginger root, 1 tsp. thyme and 1 tsp. nutmeg. Simmer, stirring continuously, for eight to 10 minutes or until softened. Remove from heat.

2. Sprinkle 1 tbsp. corn starch over the mixture and stir well to blend.

3. Add 7 cups vegetable stock and stir well. Place the pot back on the stove and bring to a boil. Once the soup has begun to boil, reduce heat and simmer for 25 to 35 minutes.

4. Remove from heat. Pour the soup into a blender or food processor and blend until thick and smooth. If your soup appears too thin, blend in an additional 1 tbsp. cornstarch.

5. Pour the soup back into your saucepan and place it back on the stove. Add 1 cup ofcream and simmer for eight to 10 minutes. Salt and pepper to taste.

6. Garnish with dried parsley flakes and grated carrots when you're ready to serve.

Tags: back stove, eight minutes, from heat, Make Parsnip, Make Parsnip Soup

Homemade Wine Bottle Opener

Wine Bottle

If you need to open a bottle of wine but don't have a corkscrew, you can still get your wine bottle open with a few items from around the house. These options are not ideal: If you have a wine opener handy, you should use it. Opening a wine bottle incorrectly may result in pieces of cork dropping into the wine, or even bottle breakage.

Screw Extraction

Find a drywall screw or wood screw that has wide spirals. Because a corkscrew closely resembles a screw, you can twist the screw into the cork and get it to work virtually the same way as a corkscrew. Because the head of the screw is so small, you may have trouble pulling the screw out with your bare hands. Use a pair of pliers or put a rubber glove on your hand while grasping the screw. Have someone help you hold the bottle while you are pulling the screw. The cork, with some twisting, should come out easily. This method is ideal if you are at home, with access to these tools.

Tap and Pull

Hit the base of the bottle against a hard surface, like a wall or a tree. Make sure you are not hitting the glass against anything that would be hard enough to break it, however. You can wrap a towel or shirt around the base of the bottle to ensure the bottle doesn't break. Make sure the surface you are banging the wine bottle against runs vertically, so the bottle is perpendicular to the surface as you are banging it. Continue to hit the bottle until the cork protrudes enough for you to grab it with your fingers, or pull it out with a pair of pliers, if available. This method is ideal when you're at a picnic or beach because it does not require anything but a hard surface.

Knife Twist

If you have a narrow pocketknife or even a butter knife handy, you can open a bottle of wine. You will be able to get the cork out more easily if there is a serrated edge on the knife, but any knife that can fit into the neck of the bottle will work. Gently, using a rocking motion, cut into the center of the cork. Try not to push the cork further into the bottle while doing this. When the knife has gotten about halfway through the cork, start twisting back and forth while lifting up to remove the cork entirely.

Tags: base bottle, bottle against, bottle while, bottle wine, hard surface

Buy Japanese Food Ingredients

Japanese food is popular when dining out, but making Japanese food at home is an option that most find intimidating. Shopping for the ingredients to prepare Japanese food at home can seem like an intimidating experience, as strange names and packaging can seem overwhelming.

Instructions

1. Locate an easy recipe with as many basic ingredients as possible. Many Japanese cookbooks will have great starting recipes.

2. Compose a list of needed ingredients from your recipe. List all the ingredients that you need purchased. Make sure spelling is correct.

3. Plan your shopping trip. Local grocery stores may carry some ingredients. Ingredients such as nori and sushi ginger can be found at local Asian groceries as well as other Japanese recipe ingredients. They can also be mail ordered.

4. Ask for help. When you are looking for ingredients at an Japanese grocery, the sales person is a great source of information.

5. Substitute ingredients. Fresh produce called for in a recipe may be substitute by canned or an alternate. The sales clerk should be able to make suggestions.

6. Shop online Japanese grocery stores. Many times, you can purchase non-fresh or dried ingredients from online stores. While you don't have anyone to ask questions to, this is an option for those hard to find items.

7. When you're shopping, buy a bunch of common items that will keep for a long period of time. That way, you'll always have ingredients on hand. Try items like wasabi, ginger, tempura mix, udon noodles, dried seaweed and anything else that can stay in your cupboard for a few months.

Tags: Japanese food, food home, grocery stores, ingredients from, Japanese food home, Japanese grocery

Diet Vs Regular Soft Drinks

Many people argue about whether regular soda is worse for you than diet soda. While diet soda contains no calories, it is not necessarily a better option than a beverage such as water or juice. "Beverage Digest" reports that 10.2 billion cases of soda were sold in 2005.

Nutrition

Regular Pepsi has 100 calories in 8 ounces, while diet has 0. Diet Pepsi contains 25 mg of Sodium while regular has 20 mg. The major difference is that regular Pepsi has 28 g of carbohydrates in the form of sugar, while Diet Pepsi has 0 but contains 118 mg of aspartame. Being low in sodium as an advantage, because too much sodium is linked to higher blood pressure which increases the risk of heart and kidney disease. Sugar is essentially empty calories; it contributes to weight gain and diabetes. Aspartame's claims are controversial, but Dr. Walton produced a study that aspartame decreases serotonin synthesis in the brain, which can increase depression and have a larger impact on individuals with mood disorders.

Ingredients

Ingredients in both Pepsi and Diet Pepsi are made up of carbonated water, caramel color, phosphoric acid, caffeine, citric acid and natural flavor. Caffeine gives the feeling of being full, but it comes with side effects, including addiction, anxiety, insomnia and hormonal imbalances. Since caffeine is a dietetic, it also does not quench your thirst. Phosphoric acid leaches calcium from your bones and can cause the enamel on your teeth to wear off.

Taste

CBS News reports that some people think artificial sweeteners leave an aftertaste that is less than desirable.

Side Effects

One downfall of regular soft drinks is that they are directly related to weight gain, because they have a large amount of sugar. Artificial sweeteners in diet drinks may cause you to get hungrier after consuming because the artificial sweeteners are linked to an increase in cravings. Artificial sweeteners may cause headaches or allergic reactions in some individuals as well.

Tags: Diet Pepsi, Artificial sweeteners, Diet Pepsi contains, diet soda, Pepsi contains, reports that

Freeze Wild Mushrooms

Wild mushrooms vary widely in size, shape, color, texture and picking season with all wild mushrooms sharing incredibly delicate forms. Preservation techniques also vary---from drying and dehydrating to steaming, blanching, sautéing and pack or air freezing. Whether you like Morels or Chanterelles, with gentle hands and a little preparation, you can freeze your wild mushrooms for enjoyment throughout the year.

Instructions

1. Shake any dirt or bugs from your wild mushrooms and gently rinse with cool water or wipe with a cloth.

2. Select firm mushrooms that haven't aged or begun to decay. Cut off the base of the stem of your mushrooms and arrange into piles based on size. Once you have your piles sorted, cut any large mushrooms (1 inch wide or more) into halves or quarters.

3. Treat your wild mushrooms with an acidic solution of lemon juice, ascorbic or citric acid in water to keep them from turning dark. Use 3 tsp. of lemon juice or 1/2 tsp. of ascorbic or citric acid in a quart of water if you blanch your mushrooms. If you steam your mushrooms, dip them into 1 tsp. lemon juice or 1 1/2 tsp. citric acid in a pint of water for approximately 5 minutes before steaming.

4. Steam or blanch whole mushrooms no longer than 5 minutes and pieces or buttons no longer than 3 to 3-1/2 minutes.

5. Pour cool water over the mushrooms and drain.

6. Sauté the wild mushrooms in margarine, butter or oil instead of steaming or blanching. Cut them into smaller sizes and sauté in an uncovered fry pan for approximately 3 minutes. Air cool.

7. Pack your mushrooms into plastic freezer containers or freezer jars leaving a slight amount of headspace for expansion. Seal tightly, label (type of mushroom and date) and freeze.

Tags: wild mushrooms, your mushrooms, your wild mushrooms, citric acid, lemon juice

Methods Of Food Packaging

Food packaging comes in a wide variety of methods. Almost any type of packaging you can imagine has been used for foods today. Some foods are flash frozen to keep them fresh and tasting good, while others are freeze dried and placed in airtight containers to protect them from contamination. Food packaging is often a science of making the materials look attractive to the consumer, while at the same time keeping the food fresh and easy to eat.

Home Canned Foods

According to the National Center for Home Food Preservation, one of the oldest and most common methods of food packaging in homes is the use of home canning. Fruits and vegetables are placed in glass jars and sealed in the jars by heating the jars and then placing a rubber stopped jar top on the jar. Historically, home canning was one of the first methods that were used to store foods in large quantities, particularly in rural areas where farms were abundant. Some of the concerns with this type of food packaging include the cleanliness of the jars when food is placed in them and that the fruits and vegetables are thoroughly cooked before canning. The seals also need to be airtight to prevent the growth of botulism.

Freezing Food

Another common method of packaging food is freezing, according to Julie Garden-Robinson of North Dakota State University. Freezing can be done with a variety of methods. Most often, it is vegetables that are frozen, although berries and other fruits can also lend themselves to being frozen. When freezing vegetables, make sure that they are thoroughly clean and cooked if that is appropriate. Certain vegetables are not good candidates for freezing. For example, tomatoes do not stand up well to freezing unless they are cooked and pureed. Corn stands up well to freezing without being precooked. In order to preserve the food completely, make sure that the package is airtight to prevent freezer burn which can ruin the food.

Canned Foods

Canning foods as a method of food processing have been around since the mid-1800s. In the early days of canned foods, lead was used to line the cans and seal the top of the can. This, unfortunately, resulted in deaths as lead poisoning occurred. However, with improved technology, safely canned foods became more abundant and the industry of food packaging expanded extensively. According to the National Center for Food Preservation, foods that are canned commercially are cooked prior to being placed in the can in order to prevent E. coli contamination. Canned foods come in a wide variety, ranging from meat to vegetables to fruit to refrigerated bread dough.

Foil Packaging

One of the innovative methods of commercial food packaging is foil wrapping. Foil wraps are often pouches that are filled and then the bottom and top of the pouch is sealed with a heat seal similar to those used with commercial frozen packaging. According to FreePatentsOnline, foil packaging allows the foods to be sealed in the package without losing any residual moisture that may still be in the food. The best foods to package in this manner are usually dried fruits, baked goods or grain products.

Nano Technology

According to Jane Byme of Food Production Daily, a new innovation in commercial food packaging is the use of nanotechnology in order to make packaging thinner and biodegradable. According to Byme, this new technology allows commercial food processing companies to utilize packaging materials that reduce food gases, which delays how quickly they degrade and become inedible. For example, you can now purchase food storage bags that are "green" but also help you keep food fresher longer. This is an excellent way in which food storage and new techniques for food storage come together for mutual benefit.

Tags: commercial food, food packaging, food storage, According National, According National Center

Definition Of Rose Wine

Rose is a type of red wine that has a light pink color and a gentle, fruity flavor. This has often caused it to be associated with a lack of sophistication amongst wine drinkers.

Background

Rose is typically made from the same grapes used to make red wine. The kinds of red grapes used to create rose often vary; it can be one kind of grape or a variety.

Roses are known for their light pink color, which can be achieved a number of ways, usually before the grape juice is even fermented into wine.

Methods

In the blanc de noir method, red grapes are made into rose in the same manner as white wine. The grapes are crushed and left in contact with the skins for only a few hours before being drained and fermented. The resulting rose has a faint pink tinge.

Maceration involves letting the grape skins remain in the juice after the grapes are crushed. The amount of contact time depends on the thickness of the grape's skin and the amount of flavor and color one desires in the wine. A longer contact time results in more flavor and color. When the desired color is achieved, the juice is separated from the skins and allowed to ferment.

The method of saignee ("bled") requires the use of dark grapes that would typically be used to make strong red wine. These grapes are crushed and left with their skins for one to two hours before some juice is bled off and fermented. The juice that remains with the skins is made into red wine.

Mixing red and white wine can also create the desired rose color, but this type of wine is more commonly called blush. The blending of red and white wine to create rose is illegal in Europe except in the production of rose champagne.

Features

Rose, along with its pink color, has a pleasantly fruity taste that carries a light berry flavor.

The taste of rose wine made via maceration varies depending on the grapes used and amount of maceration time, while rose wine made from the saignee method is often more akin to the complex flavors and aromas found in red wine, though the experience is far lighter.

Typically, rose made in Europe is dry, whereas American rose has a sweeter taste more akin to that of white.

Use

The lightness of rose wine has made it a very versatile wine that can be enjoyed with a variety of meals, including antipasti, seafood, pastas and spicy foods.

Perception

Rose wine's light pink color (often likened to candy or bubble gum) gives the impression that it is a less serious wine intended for less sophisticated drinkers with undeveloped palettes. It is also commonly associated with summertime drinking, though it can be enjoyed year-round.

Tags: pink color, grapes crushed, grapes used, light pink, light pink color, rose wine

Make Tartar Sauce

There’s nothing like a thick, creamy, texture-rich tartar sauce to complement fresh-from-the-oven buttered salmon or piping hot, fried catfish. Here’s a simple recipe for a restaurant-quality tartar sauce you can whip up in minutes, at home. It’s so tasty, you’ll wanna dunk your hush puppies, too. The preparation time is just 10 minutes and it yields 2 1/ 2 cups.

Instructions

Make Tartar Sauce

1. Chop the pickles and onions very finely with a knife or food processor.

2. Chop the capers if they are large. Otherwise, cut them in half, or leave them whole for an extra crunchy texture.

3. Press the liquid out of the pickles and capers so that they don't make the sauce too watery. To do this, place the pickles and capers in a colander with very small holes and press a few paper towels firmly on top to soak up the excess water.

4. Combine all ingredients in a mixing bowl and mix well using a whisk or spoon. The consistency should be textured, but creamy.

5. Chill for at least an hour before serving.

Tags: Make Tartar, Make Tartar Sauce, pickles capers

The Best Poodle Mix For Kids

The poodle's intelligence can make it an easy-to-train family pet.

Poodles are highly intelligent, active dogs with a hypoallergenic coat; this alone is enough to make them excellent family pets, but breeders have begun crossing poodles with a number of other dog breeds to create new "designer" dogs. These designer dogs tend to have characteristics of both parent breeds, and when looking for a new dog who will be good with children, there are a few mixes that might make a good fit.

Goldendoodle

The "goldendoodle" is a cross between a poodle and a golden retriever. As a cross, these dogs can inherit something of the build and fur from either parent, but they tend to be hypoallergenic and inherit the intelligence of the poodle and the obedience of the golden. These dogs tend to be friendly and outgoing, and they are good with both children they know and those they are just meeting. Because they are highly social dogs that need to be a part of the family's daily activities to be happy, goldendoodles are best suited to a family with children who makes the dog a part of everyday life. Like any hybrid, the characteristics inherited by the puppies vary, so it is important to choose a puppy based on individual personality, rather than on a breed standard.

Yorkiepoo

A "yorkiepoo" can be one of the best choices for a family with small children. Because of the dog's small size and friendly disposition, the yorkiepoo can play safely with young children without fear of accidentally knocking them over or scaring them. A cross between a Yorkshire terrier and a poodle, these dogs typically weigh no more than 10 lbs. at adulthood. Yorkiepoos tend to be cuddly dogs that are as happy snuggling on the couch with their family members as they are romping through the backyard with the kids. Yorkiepoos retain their puppy-like curiosity, energy and appearance throughout most of their lives, making this a good dog for children to grow up with. With a long life span of up to 18 years, this is a dog that can grow along with a child.

Schnoodle

The "schnoodle" is a cross between a poodle and a schnauzer, and it can be the perfect fit for a family with active children. Ranging in size from 6 to 76 lbs., the schnoodle is an active breed that needs to be included in the everyday activities of the family. Once the puppy has bonded with the children, this energetic dog can help encourage an active childhood and healthy habits that continue into adulthood. In addition to the poodle's intelligence, many schnoodle puppies inherit a love of playtime that make them excellent companions for children of all ages. They are also extremely loyal to their family, very protective and, depending on the size of the dog (usually inherited from the schnauzer parent), they can be excellent pets for apartments or large yards.

Labradoodle

The "labradoodle" -- a cross between a poodle and a Labrador retriever -- can be the perfect dog for children. These dogs tend to be easily trainable, mild-mannered and intelligent. Labradoodles have been found to make excellent guide dogs and service dogs, making them a good fit for families with special-needs children. They are hypoallergenic and tend to have either woolly of fluffy coats that come in a range of colors. Individuals can range in size from 14 to 26 inches tall, and they are generally long-lived, healthy dogs.

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Side Effects Of Vinegar

Vinegar has many health benefits with some minor side effects. While side effects usually occur in harsher vinegars like while distilled vinegar or apple cider vinegar, they can also occur in mild vinegars like balsamic and red wine.

What Causes Side Effects?

Most side effects from taking vinegar come from the high acidic content, usually 5 percent or more. Users should look for vinegars with a lower acidic level.

Burning Sensation in Throat

A common side effect from taking vinegar is a burning sensation in the throat and esophagus. It usually goes away in a few minutes.

Potassium Loss

While not fully proven, there is evidence that long-term use of apple cider vinegar could cause low levels of potassium, which could affect diabetics using insulin. Given the many health benefits of vinegar, diabetics should consult their doctor or use apple cider vinegar in moderation.

Wear on Tooth Enamel

The acidic level of vinegar can have an adverse effect on tooth enamel; when taken in large quantities over an extended period of time, vinegar will erode enamel. To prevent this, vinegar should be diluted in another liquid, and users should brush their teeth after use.

Indigestion

In some rare cases, vinegar can cause indigestion. It can be avoided by not taking it alone; it should be mixed with liquid or food.

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Make Homemade Sunflower Seeds

Roast and package your own sunflower seeds to add to gift baskets.

Make jars of homemade roasted sunflower seeds to include in your Christmas gift baskets or as inexpensive thank-you gifts for teachers, newspaper and mail delivery people or last-minute guests. Mix the seeds with honey, barbecue sauce or onion powder and dehydrated buttermilk to make variety packs. You get 70 mg calcium, 129 mg magnesium, 1,155 mg phosphorus, 850 mg potassium, 237 mg folate and 26 mg vitamin E in a 100-gram serving of plain, dry-roasted sunflower seeds, according to the USDA Nutrient Database for Standard Reference.

Instructions

1. Rinse and drain sunflower seeds, stirring them vigorously as they drain to remove any dust or other residue.

2. Spread the seeds in a single layer on paper-towel-lined cookie sheets. Cover with additional paper towels and pat dry.

3. Gently shake the seeds from the paper towels into five mixing bowls. Add your desired flavorings from the list of optional ingredients to four of the bowls and stir until well-coated.

4. Mix red sea salt or kosher salt and water. Soak the remaining sunflower seeds from the fifth bowl in the resulting brine overnight. Drain and pat seeds dry before proceeding.

5. Spread each sunflower seed mixture in a single layer on separate cookie sheets. Roast seeds for 30 to 40 minutes at 300 degrees F.

6. Pour roasted seeds into peanut butter jars and tighten the lids. Decorate with green and red tissue paper flowers and curling ribbon.

7. Make personalized labels from red or green construction paper. Apply white glue with a 2-inch watercolor brush. Press your labels around each jar for a finished appearance.

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