Can Salsa Without A Canner

The ideal tomatoes for canned salsa have bright skin, firm flesh and no signs of decay.

Canning salsa entails subjecting it to high temperatures for an extended period of time for the purpose of preservation. Although most foods require a pressure canner to meet the conditions needed to eliminate harmful bacteria, the high-acid content of salsa effectively protects it from pathogens that cause food-borne illness, and permits it to be canned safely at a lower temperature. These characteristics make salsa, as well as other acidic foods, ideal for the open-kettle method of canning -- processing jarred food in a 180 degree Fahrenheit hot-water bath.

Instructions

1. Wash the pint jars and lids and scald them in boiling water for 10 minutes. Alternatively, wash them in a dishwasher with a sanitizing function. Allow the jars and lids to air dry.

2. Fill the canning jars with the salsa, leaving 1/2 inch of head space. Wipe any salsa from the jars' exteriors. Place the lids on the canning jars and secure with the screw band.

3. Place a 12-inch by 17-inch wire cooling rack in the bottom of a 32-qt. stockpot. Fill the stockpot half full of water. Place the jars on the wire rack. The jars should be completely submerged.

4. Bring the water to a simmer over medium-high heat and process for 35 minutes, beginning when the water returns to a simmer. Remove the jars with a lid lifter and place on a wire rack to cool.

5. Check the lid for a depression indicating the presence of a vacuum. Tap the lid with the bottom of a spoon; a properly sealed jar will produce a clear ring when tapped. Immediately reprocess any jars not properly sealed or use within three days.

Tags: canning jars, jars lids, jars with, properly sealed, wire rack

Kill Dandelions With Vinegar

Avoid harsh chemicals when killing dandelions on your lawn.

Dandelions are persistent and hard to get rid of, partly because they have a long taproot that can go down a foot into the soil, making them difficult to uproot. If any of the root remains in the soil, a new dandelion plant will grow from it. Chemical weed killers can destroy the entire plant, from surface foliage to root, but may leave toxic residue in the soil. Vinegar kills dandelions with repeated applications, and is far less harmful to the environment.

Instructions

1. Heat vinegar before you apply it to dandelions. Vinegar is a mild acid that kills weeds, and boiling water also kills weeds, so boiling vinegar will work better than cool vinegar or hot water.

2. Add salt to the vinegar for a stronger weed-killing mixture. Combine 1 pound of salt and 1 gallon of white table vinegar (5-percent acetic acid). Stir to completely dissolve the salt. Add a surfactant, such as dish soap (1 tsp.) and use in a spray bottle to spray on dandelion leaves, or a syringe to inject into the crown of the plant. Repeat as necessary.

3. Increase the strength of the vinegar before applying it to dandelions by boiling off some of the water. White table vinegar has an acetic acid content of 5 percent, which boils at about 100.6 degrees Celsius (213 degrees Fahrenheit), but pure acetic acid boils at 118.1 C (244.5 F). Since water has a lower boiling point than acetic acid, if you boil table vinegar at temperatures below the acetic acid boiling point, it will evaporate some of the water, leaving a stronger concentration of acetic acid. Use caution when handling this stronger solution: do not breathe it in, and remember that the acid is now too strong to be edible.

Tags: acetic acid, table vinegar, boiling point, kills weeds, kills weeds boiling, some water, vinegar before

Make Gorgonzola Cheese

Gorgonzola is an Italian cheese that is traditionally made by combining an afternoon batch with a morning batch of raw cheese. Gorgonzola is a creamy, rich cheese whose flavor is enhanced with a special blue mold. The ingredients given below are for a single batch, you will need to make a second batch using the same steps and ingredients to make true Gorgonzola cheese.

Instructions

Making the Curd Batches

1. Heat the milk to 86 degrees over low to medium-low heat. Use a cheese thermometer to insure that the temperature is reached.

2. Add the Penicillium roqueforti and the starter to the milk and stir thoroughly with a long-handled stainless steel spoon. Cover the pot and let sit for 30 minutes.

3. Add the rennet to the milk and stir for 1 minute to distribute. Recover and let sit an additional 45 minutes at 86 degrees.

4. Pour the curds into a colander lined with cheesecloth.

5. Bring up the corners of the cloth and tie together to make a ball. Hang the ball over the kitchen sink to drain for at least 8 hours or overnight.

6. Make the second batch, the same way as the first, 8 hours later. Hang this ball for 1 hour to drain.

Make the Cheese

7. Unwrap the first batch of curds and cut into 1 inch cubes. Place the cubes in a large bowl and mix in 2 tbsp. of cheese salt. This is best accomplished using your hands.

8. Unwrap the second batch and cut into cubes and place in the second bowl. Add salt.

9. Place a cheese mat on a cheese board and place the forming mold in the center.

10. Place 3/4 of the youngest batch of cheese into the mold. Press the cheese across the bottom of the mold and up the sides.

11. Place all of the oldest batch of cheese on the inside of the curd covered mold.

12. Place the remaining amount of young curds over the top of the older curds, spreading to cover the top of the mold.

13. Place the second cheese mat on top of the mold, followed by the second cheese board.

14. Set the cheese in an area between 55 and 60 degrees. In many modern homes, this temperature can be found directly in front of an air-conditioning vent.

15. Turn the cheese every 15 minutes for the first 2 hours and then 3 times daily for the next 3 days.

16. Remove the cheese from the mold after 3 days. Sprinkle salt over the entire cheese and shake off any excess.

Age the Cheese

17.Place the cheese in an area where the temperature is approximately 55 degrees with high humidity.

18. Rub the cheese with salt daily for 4 days, shaking off any excess.

19. Poke holes in the sides of the cheese using a sterile ice pick and working from top to bottom.

20. Scrape off any mold that forms, in the first 30 days, on the outside of the cheese using the back side of a long knife.

21. Age the cheese in this manner for 3 to 4 months.

Tags: batch cheese, second batch, cheese area, cheese board, cheese using, curds into, first hours

Keep Soup From Curdling

Keep your cream soups free of unappealing curds.

Few things are more frustrating to a cook than to labor over a pot of delicious homemade soup only to see appetite-killing curds rise to the top of the pot after adding the cream. When cream or milk curdles in your soup, it is essentially turning to cheese right before your eyes. The product will still be edible, but it will not have a smooth, appealing and rich consistency. Using the freshest whole-fat cream or milk possible decreases the likelihood of curdling. Waiting until the soup is served to add salt may also help.

Instructions

1. Wait until just before serving time to add cream or milk. The longer a cream-based soup heats, the greater the chance the soup will curdle.

2. Warm the recommended amount of cream or milk in a separate pan. Heat it on medium heat until it is thoroughly warmed--do not bring it to a boil. Turn down the heat on the soup to a low simmer while the cream is warming.

3. Temper the warm cream with small amounts of soup. Add one spoonful of soup to the cream, stir, and continue adding soup until there are approximately equal amounts of cream and soup in the pan.

4. Pour the tempered cream into the soup pot, stir and serve.

Tags: cream milk

Choose A Sangiovese

So, you might be the type of person that won't drink a drink that you can't pronounce and that is why you have never tried Sangiovese wine. Once you learn proper pronunciation, you will soon find that ordering this wine is well worth it. Sangiovese is a medium-bodied red wine that pairs well with anything from pizza to wild game. Read on to learn choose a Sangiovese.

Instructions

1. Learn about the grape. The Sangiovese grape is thin-skinned and needs a great deal of sunlight in order to ripen. This grape produces fruity flavors and high acidity.

2. Discover how Sangiovese tastes. It is neither big and bold like a Cabernet, nor soft and mellow like a Merlot. Sangiovese is high in acidity, low in tannins and tends to taste fruity, as opposed to earthy or herbaceous.

3. Know when to drink Sangiovese. This is not a wine that gets better with age. For optimum drinking pleasure, consume within four years of its vintage date.

4. Read the label. Some wine makers tend to blend the Sangiovese grape with others such as Cabernet or Pinot Noir. Read the label to be sure you are choosing a wine that is made from 100 percent Sangiovese grapes.

5. Visit your local wine merchant and ask for help choosing a Sangiovese wine. This will ensure that you are buying a true Sangiovese.

Tags: wine that, high acidity, Read label, Sangiovese grape, Sangiovese wine

Make Asian Soy Sauce Chicken

If you like easy-to-make chicken and Asian food, this recipe is for you. Asian soy sauce chicken is not only moist and tender, the gravy is also delicious over steamed rice. Best of all, the ingredients are easily obtainable, and the process to make it is so simple.

Instructions

1. Rinse the chicken thighs clean. Keep the skin and bone intact.

2. Peel the ginger and slice into 4 or 5 pieces. Crush the garlic with the handle of a knife. Set everything aside.

3. Get a big pot that can fit 5 pounds of chicken thighs. A 5-quart pot should work.

4. Put the pot on the stove top and turn on medium heat. Put in all the ingredients.

5. Stir with a ladle until all the ingredients are mixed thoroughly.

6. Turn the heat to high and let the mixture boil for 3 minutes. Then cover the pot with a lid and reduce to low heat.

7. Simmer for about 45 minutes until the chicken is cooked and tender. You may simmer for an additional 15 minutes if you like the chicken to be flaky and falling off the bone.

8. Turn off the heat and transfer the chicken on to a big plate. Remove the skin and bones from the chicken one at a time. Put the chicken meat in a serving bowl.

9. Drain the gravy through a fat separator. Discard the fat and pour the gravy into the serving bowl where the chicken is placed.

10. Serve over steamed white rice.

Tags: chicken thighs, over steamed, serving bowl, Turn heat

Boil Virginia Peanuts

Only use raw peanuts in the shell.

Instead of roasting raw Virginia peanuts, boil them. This snack takes next to no preparation, but it does take a long time to cook. Serve the boiled peanuts at parties, events or snacks. The only flavoring needed is salt. The natural taste of the peanut combines with the salt. Boiling only works with raw peanuts. Boiling roasted peanuts results in a salty, peanut butter taste. Boil the peanuts in the shells. Remove the shells immediately before eating. This holds in flavor.

Instructions

1. Use a large pot.

Fill a pot 3/4 full of water.

2. Regular table salt adds flavor.

Add 1 cup of salt. Place the pot on a stove burner and turn the burner on to medium heat.

3. Place a strainer in a sink and pour one pound of peanuts into it. Rinse the peanuts off with water. Pour the clean peanuts into the pot. Place the lid on the pot.

4. Boil the peanuts for four hours. The peanuts must always be submerged, so you may have to add more water as they boil. Check the peanuts every 30 to 40 minutes. Test if they are done in a couple of hours.

5. Remove peanuts from the heat. Store in the refrigerator.

Tags: Boil peanuts, peanuts into

Dry Giant Pumpkin Seeds For Germination

Saving seed from a giant pumpkin is similar to saving the seed of any pumpkin. The trick with a giant pumpkin is ensuring you're saving seed from an open pollinated, non-hybrid giant pumpkin. If the pumpkin is a hybrid, the offspring of the seed may not resemble the parent plant--in the case of a giant pumpkin, what you grow may not be a giant. In other instances, hybrid seed will not germinate. If you're sure you're working with a giant pumpkin that is non-hybrid, it's simple to save, dry and store the seed for spring planting.

Instructions

1. Select a healthy giant pumpkin that is growing on a healthy plant. Ensure that the pumpkin is the result of open pollination and is not a hybrid variety. It's best to save the seed of two or three pumpkins if possible.

2. Cut the pumpkin in half and extract the seeds. It may be necessary to use a small saw to cut through the thick rind of a giant pumpkin. Letting the pumpkin stay in the field until it is past normal maturity will make it easier to cut through the rind.

3. Place the seeds in a colander and run lukewarm water through the colander to clean the seeds. Skim any debris left in the colander off the seeds.

4. Spread the seeds in pie pans to dry.

5. Stir the seeds several times a day for the first few days, turning them over as you stir.

6. Place the seeds in a cool dry location to continue drying for at least a month.

7. Test whether your seeds are dry by trying to bend one of the giant pumpkin seeds in half. If the seed is dry, it will snap. If it is not dry, it will bend.

8. Place the seeds in a paper bag when they are completely dry.

9. Place the bag of pumpkin seeds in the bottom of the refrigerator until time for spring planting.

Tags: giant pumpkin, Place seeds, giant pumpkin that, pumpkin seeds, pumpkin that, seed from

Roast Pork In A Clay Cooker

Prepare a moist pork roast in a clay cooker.

Clay cookers have been used as roasting vessels for generations. Preparing meats, especially lean pork, in a clay cooker produces moister results than roasting in an open metal baking pan. Before cooking the pork roast in the clay cooker, the cooker is soaked in water. This water turns to steam in the oven and helps to keep the pork moist. Always put the clay cooking vessel into a cold oven to heat it slowly and prevent it from cracking.

Instructions

1. Soak the clay cooker and lid for 10 minutes in water.

2. Place the pork roast into the base of the clay cooker.

3. Add the other ingredients on top of the pork roast.

4. Cover the cooker with the clay lid and place into a cold oven.

5. Turn the oven temperature to 425 degrees Fahrenheit.

6. Cook the pork roast for 2 1/2 hours or until a meat thermometer registers 160 degrees Fahrenheit when inserted into the deepest part of the meat.

Tags: clay cooker, pork roast, cold oven, degrees Fahrenheit, into cold, into cold oven, pork roast clay

Types Of Beets

Beets are a versatile root vegetable.

A root vegetable, beets are available year-round. The green leaves of beets are also edible and contain a higher nutritional content than the beets. They have a sweet, earthy flavor when cooked, and are slightly less sweet when eaten raw.

Baby Candy Red Beets

Baby Candy beets are so called as they have red and white stripes when sliced. These beets have a slightly sweet flavor and are usually sliced and served raw in salads. They can be bought pickled and served as a side dish or with salad. They can also be fried, steamed and microwaved and served as a replacement for other root vegetables.

White Beets

White beets have slightly less sweetness than red beets. They can be roasted and eaten with butter and herbs or served with sprouts to make an original accompaniment to meat. A great advantage of white beets is that their coloring won't stain your fingers or clothing.

Golden Beets

The skin of golden beets is orange; once peeled, the flesh is a golden-brown color. As with other types of beets, they can be sliced or chopped and eaten raw with salads, roasted or steamed. When cooked, they make a good pairing for smoked fish, vegetables and pulses. They can also be used as an ingredient for salsa.

Chiogga Beets

Chiogga beets are named after the Italian town where they originated. The beets are red on the outside and inside they have a spiraling white and red pattern, however when cooked, they turn a light pink. They are milder than other types of beets and are used in similar ways -- pickled, raw or cooked. Used in salads, they can also be roasted and steamed.

Bull's Blood Beets

As the name suggests, Bull's Blood beets have a deep red color that is so intense it is used as a food coloring in certain countries. They can be eaten raw or cooked in salads and with other vegetables.

Tags: beets have, Baby Candy, beets have slightly, beets They, Bull Blood, cooked they

Make Spanish Olive Salad

Spanish olive salad makes a delicious addition to your holiday spread or gathering at home with friends. Because it’s served cold, the dish is the perfect barbecue or picnic food and is handy to take along to a potluck, too. It’s made of simple ingredients and is super easy to prepare.

Instructions

Make Spanish Olive Salad

1. Drain the jar of Spanish olives and dump them into a large bowl.

2. Drain both cans of pitted black olives and put them into the same bowl.

3. Place all the ingredients in a food processor and chop coarsely. Then skip to step 7. If you don’t have a food processor, go to the next step.

4. Slice the celery stalks length-wise down the middle, then chop into quarter-inch pieces.

5. Chop the cloves of garlic finely.

6. Chop the Spanish olives and pitted black olives in batches, so as not to over chop. It’s easy to chop the olives to mush because they’re so much softer than the other ingredients. You want large pieces of olive.

7. Dump all the ingredients into a large mixing bowl, stirring in the olive oil until all ingredients have been coated.

8. Chill for an hour and serve.

Tags: black olives, food processor, into large, Make Spanish, Make Spanish Olive, pitted black

Cheesecloth Vs Muslin

Cheesecloth and muslin are both loose-weaved fabrics.

Cheesecloth and muslin are both loose-weaved, inexpensive fabrics with a natural color. The choice between the two during fabrication will depend on the actual use, such as culinary or cooking projects, garment construction or theater backdrops. The weave for both makes it appropriate for creating clothing for hot climates and for allowing liquids to drain from food products, such as when thickening cheeses or straining sauces.

Cheesecloth Grades

Cheesecloth is found in many different grades of weave construction, which makes it useful for a variety of applications for cooking and cheese making. The finer the weave construction, the more particles it will filter out of the product. The different grades of weave come in very loose Number 10 grade, or 20 by 12 threads per inch, all the way to fine Number 90 grade, or 44 by 36 per inch. For garment construction and sewing, the finer weaves are used to withstand fittings. Cheesecloth is found in both unbleached natural colors and bleached white.

Muslin Weave

Muslin fabric is finer than cheesecloth and is the choice for creating garments to wear in very hot or humid climates. While it does wrinkle during wearing, loose pants and dresses are airy and lightweight. Different thread counts are also available for muslin fabrics. With its finer construction weave, this fabric is often also used for theater backdrops since it can handle paint and pen art well and is easily dyed to create any shade needed. Since it is inexpensive, muslin fabric is also used to make a muslin, or a sewn draft, of an actual pattern. Muslin fabric is available in both natural unbleached colors and bleached white.

Strength Differences

The strength differences lie in the actual weave of the fabrics. Cheesecloth is available in very loose weave making it a very weak fabric when used by itself. When used in culinary applications such as for straining, it is double or triple folded to prevent the fabric from unraveling as the liquid is passed through it. For garment construction, choose a weave from either one with a higher thread count making it suitable for multiple wearings.

The Bottom Line

Cheesecloth and muslin are both relatively inexpensive fabrics that are used in a wide variety of applications. Both are easily dyed and can be purchased by the bolt for large projects. Cheesecloth is readily available in all forms and is the choice for chefs to strain stocks and jellies and for cheese making. With the wide choice of weaves, users can choose the exact fineness of cheesecloth they need for the project. Muslin fabrics have a finer weave, making it a stronger and better choice for actual wearable garments because it will handle multiple washings and wearings.

Tags: Cheesecloth muslin, Cheesecloth muslin both, garment construction, muslin both, also used, bleached white

Register For Free Samples By Mail

If you don't want to spend money on a new product you may not like, contact the company and ask for free samples. Most companies are happy to oblige; their hope is that you like the product and will buy it in the future. It's acceptable to email a company to request free samples. Mailed requests are always appreciated and sometimes bring a more positive response. Word the letter in a pleasant and friendly tone to improve your chances of receiving free samples.

Instructions

1. Check the packaging of the items you want to sample and write down the manufacturer's address. The address is usually found near the bottom of the package.

2. Write a letter to the manufacturer. Start the letter with a common salutation such as "Dear Sir or Madam" or "Dear Customer Service Personnel."

3. Express interest in the company's products and your desire to receive free product samples. Name the products you are most interested in trying.

4. Provide personal details about yourself if you want the company to send specific types of products. You could receive samples from the company's pet food department if you have pets, or gender-specific styling products if you include your gender and age.

5. Thank the staff member for the assistance and end the letter with a closing greeting. Provide your name and address beneath the closing greeting so the representative knows where to send the items. Mail the letter.

6. Wait for a response. If the manufacturer responds, you will likely receive coupons that you can use to obtain the product free from a retail store, or the actual product in small sample packs. In some cases, you may receive coupons to purchase the product at a discount.

Tags: closing greeting, free samples, letter with, receive coupons

Lunch Salads

Salads make a healthy, light lunch option.

Whether you eat out or bring a meal from home, salads make a great lunch option. Mix and match salad ingredients to vary your options each day. Add unexpected ingredients to liven up a plain lettuce salad, or choose classic salad combinations. Make sure your salad has some protein to keep your energy level high throughout the day.

Caesar Salad

Caesar salads are a common option on restaurant menus. A classic Caesar salad consists of romaine lettuce, croutons, coddled eggs, lemon juice, olive oil, Worcestershire sauce, Parmesan cheese and black pepper. Add your favorite salad toppings to make alternatives to the traditional salad. Tossing tomatoes, anchovies, chicken, bacon or different varieties of lettuce into your Caesar salad adds additional flavor.

Cobb Salad

Robert Cobb created the first Cobb salad in Los Angeles during the 1930s. Restaurants commonly feature Cobb salads on their lunch menus. To make a Cobb salad, toss romaine lettuce, Boston lettuce, endive and watercress in a bowl. Arrange fresh sliced tomatoes, slices of bacon, diced roasted chicken breast and avocados on top of the greens. Garnish the salad with chopped hard-boiled eggs and diced chives. Make a dressing from red wine vinegar, Dijon mustard, sugar, salt, pepper and olive oil. Top your Cobb salad with crumbled Roquefort cheese.

Asian Salad

Asian-inspired salads make a tasty lunch meal. Make coarsely chopped lettuce or bok choy the base of your salad. Choose your favorite Asian foods to use as toppings. Carrot slivers, Asian noodles, almonds, cabbage, edamame, seaweed, green onions and sesame seeds make great additions to an Asian-inspired salad. Incorporate Asian flavors into your salad dressing by using ginger, soy sauce, grated orange peel and vinegar to dress the salad.

Southwestern Salad

If you enjoy Mexican food, choose a Southwestern-style salad for lunch. Find a Southwestern salad on a restaurant menu, or create your own at home. Use a blend of romaine lettuce, Boston lettuce or other greens to form the majority of the salad. Add green onions, sliced bell peppers, black beans, olives, corn and avocados. Sprinkle grated cheese and toasted tortilla strips over the top of your salad. For dressing, mix lime juice, olive oil, cilantro, sugar, salt, pepper and sour cream to form a smooth, tangy Southwestern dressing.

Grain Salad

If you get tired of eating lettuce salads for lunch, branch out into salads made with grains. Eating several servings of grains will give you energy for the rest of the afternoon. Choose quinoa, couscous, barley, brown rice or other grains to form the base of your lunch salad. Add mixed vegetables, chicken, lean beef, fish or beans to complete the salad.

Tags: your salad, Cobb salad, romaine lettuce, base your, Boston lettuce, Caesar salad, green onions

Use Chinese Wild Yams

Chinese Wild Yams are used as a vegetables as well as a medicinal herb.

Chinese Wild Yam, also known as Dioscorea opposita, is a common herb found growing through Asia and the Pacific. In traditional Chinese medicine, wild yams are used as vitality tonics for chronic illness, fatigue, wasting conditions and diabetes. In a study published in the scientific journal Fitoterapie in 2007, Xiaoping Gao and colleagues discovered Chinese Wild Yams reversed insulin resistance in animals.

Instructions

1. Purchase fresh Chinese Wild Yams from a local Chinese or Japanese grocer. The yams that you are looking for appear white as chalk and are sold as whole, long tubers. Because of the high starch content and bland taste, Chinese Wild Yams are often used in the same way as potatoes for soups, stir fries and in woks.

2. Place the whole yams into a large bowl and cover them with water. Next add 2 tsp. of vinegar, rice vinegar if available, and add it to the water and yams. This vinegar-water solution will help to neutralize oxalate crystals that are present in the yam skins. After five minutes, drain the water and vinegar out and give the yams a rinse with some clean water.

3. Chop up the Chinese Wild Yams. Depending on how you plan to cook the yams, they can be cut into long slices, cut into thin cross-sections or diced up finely. Though they are prescribed as a traditional Chinese medicine, herbalists still recommend consuming wild yams in the diet the same way that you would a vegetable. One way of preparing the yams so that you get as much of their nutritional and medicinal properties as possible is to make them into a soup.

4. Bring about 1 L of water to the boil. Reduce the temperature to medium heat to allow the water to simmer and add the freshly cut yams. These yams are quite similar to potatoes, so allow them to simmer for 30 minutes before removing from the element. Test the yams with a fork or knife frequently to see how fast they are cooking. When finished you can either blend the mixture to make a smooth soup, or leave the vegetables in chunks and add noodles.

5. Consume this yam soup each day. Taken daily it makes a useful medicinal tonic to restore vigor, energy and strength.

Tags: Chinese Wild, Chinese Wild Yams, Wild Yams, Wild Yams, Chinese medicine

Use A Potato To Create Led Light

A potato can be used to make electricity.

Batteries supply power to our cars, flashlights and even our television remote controls. But organic matter such as fruits and vegetables can also be used as batteries. Tomatoes, lemons and potatoes all have the potential for acting as batteries. By creating a chemical reaction between organic matter and metals, electricity is created. Such a chemical reaction can be created within a potato to provide power for a light-emitting diode or LED light.

Instructions

1. Insert a penny and a galvanized nail into the potato and about 1 inch deep. The penny and nail will serve as electrodes. They should not touch one another. If they do, no electricity or voltage will be created. This is known as "shorting out" a battery.

2. Connect the copper wires to the penny and the nail. Connect one wire to the penny and connect the other wire to the nail by wrapping them. The wires should be stripped of all insulation.

3. Connect the open ends of the wire to the LED bulb. The light should now illuminate.

Tags: chemical reaction, organic matter, penny nail

Low Carbohydrate Vegan Diet Menus

A vegan diet does not contain meat, fish, poultry or dairy products. Relying principally on nuts, grains, fruits, vegetables and soy products, vegans have a number of options when it comes to creating a satisfying meal. Vegans in search of low carbohydrate meals should create a menu in advance of the diet to ensure the correct foods are eaten.

Breakfast

Start your morning with a vegan low-carbohydrate breakfast. Add a whole grain meal, like a bowl of oats and orange to your menu. You'll need the following ingredients: 1 cup of plain organic enriched soy milk, 1/2 cup uncooked organic rolled oats, 4 walnut halves, 1 to 2 tbsp. of dehydrated raspberries and an orange. Add the soy milk to the organic rolled oats. Microwave for 1 to 2 minutes on a high setting. Allow the oats and soy milk to cool for 30 seconds. As you wait, chop the walnuts and sprinkle on top.

Lunch

For a great lunchtime option, choose a large salad. You'll need the following ingredients: 6 cups of salad (choose a blend that contains a variety of lettuces), a blend of vegetables, 3 1/4 to 3 1/2 oz. of marinated baked tofu, 2 tpsb. of low-carb oil or vinegar dressing and 0.6 to 0.7 oz. of dark chocolate (70 to 88 percent cocoa). Use a large mixing bowl to mix the ingredients. Vegetables, like avocado, tomato, celery, carrots and broccoli complement a salad well and do not require cooking.

Snack

Aim for easy vegan low-carbohydrate snack options like plain, unsweetened soy yogurt and mixed fruit. Stay away from fruit cups that contain syrups, as they are high in sugars (a carbohydrate) and calories. Instead, wash and chop your own fruit to create a simple snack option. Peaches, watermelon, melon and papaya are great options. High in water content, these fruits create a feeling of fullness and only contain a minimum amount of natural sugars (resulting in a low carbohydrate value).

Dinner

End your day with a delicious brown rice dinner. You'll need the following ingredients to get started: 1/2 cup cooked, organic, short-grain brown rice, 2 to 3 cups of vegetables and olive oil. Stir fry is another option. Steam the rice and vegetables in the microwave or prepare on the stove. Add the olive oil to the rice to loosen the grains as you stir in the vegetables.

Dessert

For those wanting an easy dessert after dinner, add a peach or apple to 1 cup of plain, unsweetened soy yogurt. Stir and eat immediately. Store any leftover portions in the refrigerator.

Tags: following ingredients, need following, need following ingredients, brown rice, organic rolled

Hotels In Thousand Islands New York

Some of the region's many Islands

The Thousand Islands region in New York encompasses the communities that line the shores of the St. Lawrence Seaway, the river that serves as a natural border between the United States and Canada and the Eastern shores of Lake Ontairo. Every year the region draws visitors from all over the world with its pristine water ways, untouched islands and historical attractions. A number of hotels can be found in the region to meet every traveler's needs.

Thousand Island Country Club

The Thousands Island Country Club is situated on the shores of Wellesley Island. Besides the scenic views that line the Thousand Island Country Club's fairways, the country club is also home to an hotel that features golf and stay packages. The hotel offers a range of suites with varying amenities, such as double full baths, dual bedrooms, living space and private balconies.

Thousand Island Country Club

21496 Clubhouse Drive

Wellesley Island, NY 13640

(315) 482-9454

ticountryclub.com

Captain Thomson's Resort

Captain Thomson's Resort is located on the banks of Alexandria Bay in the heart of the Thousand Islands region. The area's attraction nearby include Boldt Castle on Heart Island, Uncle Sam Boat Tours and the Alex Bay 500 Go-Cart Track. Guests to Captain Thomson's enjoy wireless Internet access, room's with spectacular views of the region and an outdoor heated pool. Captain's Landing "Floating Restaurant" is situated next to the resort for waterside dining.

Captain Thomson's Resort

47 James Street

Alexandria Bay, NY 13607-1303

(315) 482-9961

captthomsons.com

Riveredge Resort Hotel

The Riveredge Resort Hotel is a full-service luxury hotel built on the shores of the St. Lawrence. The hotel features docking service for guests with an on-site private marina, outdoor pool at the river's edge, as well as an indoor pool complete with adjacent hot tub and sauna. The Riveredge offers 129 guest rooms and suites with multiple view options for each style and cable TV, Internet access and coffee maker in every room.

Riveredge Resort Hotel

17 Holland Street

Alexandria Bay, NY 13607-1097

(315) 482-9917

riveredgeresorthotel.com

Tags: Captain Thomson, Island Country, Island Country Club, Captain Thomson Resort, Resort Hotel

Get Rid Of Watercress

Watercress is an aquatic plant that grows best in cold-water ponds or streams. The plant is related to the nasturtium and can serve as garnish on a plate or as an ingredient in a salad. The plant provides vitamins A and C as well as other nutrients. While most commercial production is limited to small ponds with flowing fresh water, the plant does occasionally grow wild in streams or ponds where control may become necessary.

Instructions

1. Locate and identify the watercress. The plant roots in the stream or pond bed and has green leaves and clusters of white flowers extending above the water surface.

2. Determine if the watercress creates a problem for recreational use of the pond or stream. Left in place, the watercress plant does provide food for waterfowl and other wildlife.

3. Pull watercress plants located along shorelines by hand. Remove the plant material from the site. Pulled plants that wash back into the stream or pond could begin to grow again.

4. Pull larger patches of watercress with a garden rake or hoe. Pull up as much of the root structure as possible to prevent new growth.

5. Shade the area where the watercress was growing by placing a black plastic mesh over the area. Weight the mesh down with rocks. The mesh prevents light from reaching the watercress roots or plants, causing them to die. Keep the area covered for about two weeks before moving the mesh to another location in the pond.

Tags: plant does, stream pond, watercress plant

Make Boneless Chicken Wings

Make your own boneless wings.

Boneless chicken wings are the perfect snack for the big game or as an appetizer at your next barbecue. You don't have to call a restaurant to get the great taste of spicy wings. Make your own in no time with some hot sauce and a few kitchen staples. Boneless wings are made with chicken breast.

Instructions

1. Cut the chicken breast into small pieces and place in a zip-close bag with the hot sauce. Let it sit for at least an hour so the chicken absorbs the sauce. Make sure there is enough sauce to cover all the chicken.

2. Set out three bowls next to each other. Place the flour, milk and buffalo sauce into the bowls. Make sure you have enough extra of each ingredient as you will undoubtedly need more than you put into the bowls to start.

3. One by one, remove the chicken pieces from the bag. Coat each piece in flour, then dip it in the milk. Dip the piece in the flour again and coat it in the hot sauce if you want spicy wings.

Place the finished wing on a plate near the stove.

4. Place a thin layer of vegetable oil into a 10-inch skillet over medium heat. Fry only six to eight of the wings at a time. Make sure to turn the wings in the pan until the flour hardens, signifying that the wings are cooked thoroughly.

Tags: Make sure, chicken breast, into bowls, Make your, piece flour, spicy wings

Start A Catering Website

Caterers prepare and serve food for events.

Catering businesses live and die by their reputation and quality of service. Promoting these attributes by starting a catering website is a must. Websites allow online users to review your company's credentials and contact you in a straightforward way. Brainstorm all of your company needs before you decide on build your website. Spare no creative expense by incorporating bold and fresh ideas into your website to boost the appeal and increase online viewership.

Instructions

1. Choose a domain name. Visit a free online domain or website builder website, such as International Website Hosting. Click on "Domains" on the home page and select the "Domain Registration" tab. Check the availability of the domain name you would like to use by entering it into the prefabricated text box. Click Search to make sure the name is free to use.

2. Go back to the home page and choose one of the provided website hosting plans. Click on the Sign Up link and follow specified instructions to complete your registration and begin working on your website template.

3. Set up a Home Page with bold and easy-to-read text. Use bright images from your business. Include the name of your company at the top and a main menu for accessing every other area of the site. Detail all of the services your company provides. Feature a specialized dish and/or a satisfied customer review. Make the home page a way to demonstrate the strength and success of your business.

4. Create an About Us page. Type in company history information and outline the philosophy of your company --- if you have one. Mention company founders and their credentials. Keep all information succinct yet enticing. The purpose of this page is to validate your business by revealing your company's salient points and the expertise of your executive staff.

5. Add a Feedback page. List all important customer satisfaction quotes, positive newspaper and business notices and/or food expert reviews. Write out all text in an easily distinguishable font.

6. Create a Contact page. Design a prefabricated web form that allows visitors to enter their contact information and send inquiries in an expeditious manner. Lay out all necessary contact details --- including phone and fax numbers, the company address and email address.

Tags: your company, your business, your website, domain name, home page

Make Hot Pepper Rings

Hot pepper rings are a popular addition to foods from sandwiches to pizza. These pepper rings are sliced up and canned in a pickling solution, giving them a distinct vinegar flavor that many people enjoy. If you want to store hot peppers from your garden or just want to avoid the chemical ingredients in manufactured hot pepper rings, you can make your own hot pepper rings at home.

Instructions

1. Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.

2. Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.

3. Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.

4. Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.

5. Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.

6. Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.

7. Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.

8. Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.

9. Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.

Tags: pepper rings, tops rings, peppers with, begins boil, begins boil then, boil then

Kumquat Jam Recipes

Kumquat jam is excellent on warm sourdough bread with butter. You can make your own kumquat jam that is much tastier than the commercial kind. A little time and a few ingredients and you will be well on your way. You will make enough to last at least six months, depending on how fast you eat it.

Ingredients and Utensils

A kumquat is a small fruit that resembles an orange. It is yellow-orange in color and has a thick skin. You will need at least 24 kumquats, as they are small. Nine cups of sugar along with 2 lemons and 8 cups of water are needed as well.

Clean and sterilize four 1-pt. jars. An easy method for sterilizing is to put them in the dishwasher. Do not add soap and turn the dishwasher on the regular setting. When the dishwasher completes its cycle, the jars will be sterilized.

Directions

Finely chop the kumquats and measure them before dropping them into a large stew pot. Add 3 cups of water for each cup of fruit. Cover the pot and allow the fruit to stand overnight.

The next morning bring this mixture to a boil for approximately 25 minutes or until the skins are tender. Remove from the heat and pour into another bowl. Drain out the juice, measure it and put the juice and back into the stew pot. For each cup of juice, add 1 cup of sugar to the pot. Add 1/4 cup lemon juice.

Bring the mixture to a boil once again and boil on medium-high heat for approximately 15 to 20 minutes or until a candy thermometer inserted into the juice reads 220 F. Do not let the juice get hotter than that. Stir constantly as the juice is boiling.

Processing

Place the sterilized jars on a hard surface with a towel under the jars. Have a damp dishcloth ready to wipe the lids of the jars. Place a jar funnel into a jar and ladle the juice into the jars, leaving 1/4 inch of head space. Clean the rims of the jars, and place the lids and rings on the jars.

Process the jars in a boiling water bath for 15 minutes. Remove the jars to the cloth on the surface and allow them to cool.

Tags: approximately minutes, approximately minutes until, cups water, minutes until, mixture boil

Mash Potatoes With A Fork

Mash potatoes with a fork until they reach the desired consistency.

Mashed potatoes are often served as a side dish. Instead of purchasing instant potatoes at the store, you can make your own at home. After you boil the potatoes for the appropriate amount of time, mash them while they are still warm. If you do not have a potato masher or electric mixer handy, you can mash the potatoes with a fork to achieve the desired consistency.

Instructions

1. Drain the boiled potatoes in a colander.

2. Place the potatoes back in the pot you boiled them in. Place the pot over medium heat.

3. Mash the potatoes with a heavy fork. Place the prong end of the fork flat against one of the potatoes. Press down firmly to mash the potatoes. Continue to mash each potato with the fork, and then mash the smaller pieces until the potatoes are smooth.

4. Add your desired seasonings to the potatoes. Add the required amount of milk and butter to the pot according to your recipe. Whisk the ingredients with the potatoes.

5. Add more milk or butter as necessary to achieve your desired consistency.

Tags: desired consistency, potatoes with, mash potatoes, Mash potatoes, milk butter, potatoes with fork, with fork

Make Almond Nut Butter

Almonds taste good by themselves or combined with other ingredients.

Almonds, or Prunus dulcis, are a food source rich in vitamin E, magnesium, copper, manganese, selenium, zinc and phosphorous. Grown around the world, the top producer of almonds is California, which grows approximately 75 percent of the world's almonds, according to the United States Department of Agriculture. Making almonds into almond butter gives a tasty alternative to peanut butter in sandwiches and as a baking ingredient. As an alternative to peanut butter, almond butter contains more iron, manganese, potassium and calcium.

Instructions

1. Decide whether or not you want toasted almond butter. Skip to step 2 to make un-toasted almond butter. For toasted almond butter set the oven at 350 degrees Fahrenheit, spread the almonds evenly across the cookie sheet and bake them around 10 or 12 minutes, stirring every few minutes. Remove from the oven and allow the almonds time to cool enough to be handled.

2. Grind up the 2 cups of almonds using either a mortar and pestle or a heavy-duty blender, until they become powdered. You can also use a combination of methods, pounding up the almonds until they're in pieces and then processing them further in the blender. Once the almonds are powdered, blend or mash in the 2 tablespoons of olive oil gradually, and stop adding it when the mixture looks creamy and smooth. Scoop out the almond butter from the mortar and pestle or blender into the bowl.

3. Decide whether or not you want to make "chunky" or "smooth" almond butter. If you want smooth almond butter, go to step 4. To make chunky almond butter, briefly pulse the 3/4 cup of almonds in the blender for several seconds or use the mortar and pestle to break them up, until they are in 1/4-inch pieces. Mix the almond pieces into the almond butter in the bowl.

4. Decide whether or not you want salty, sweet or plain almond butter. If leaving the almond butter plain, go to step 5. To add salt, mix in the salt. To sweeten the almond butter, mix in the honey or brown sugar.

5. Place the almond butter in the airtight container to store it in the refrigerator until you want to use it.

Tags: almond butter, almond butter, Decide whether, Decide whether want, mortar pestle, until they

Homemade Seafood Sauce

Seafood can range in taste from mild to extremely pungent. While seafood can be served plain or seasoned simply with salt, pepper or lemon juice, some diners like to enjoy it with a sauce. Seafood sauce can be made in a variety of flavors and served alongside seafood as a condiment for dipping or mixed together with the seafood and served atop pasta or rice.

Tomato-Based

A tomato-based seafood sauce is a staple recipe because it can go with just about any type of seafood, especially shrimp and shellfish. Add two 28-oz. cans of crushed or diced tomatoes into a food processor. Process until the tomatoes are smooth. Drizzle 2 tbsp. olive oil into a saucepan over medium high heat, then add two diced garlic cloves. Cook the garlic for about 30 seconds so it can release its flavor. Watch it carefully because burnt garlic is extremely bitter. Stir in the processed tomatoes, 16 oz. clam juice, 1/8 tsp. sugar (to balance out the acidity of the tomatoes) and any preferred herbs (such as thyme or basil). The clam juice will give the sauce a rich seafood undertone that differentiates it from basic tomato sauce. Heat the sauce over high until it begins to boil, then reduce it to low and cook for another 45 minutes so the sauce can thicken. Stir in cooked shrimp or mussels and serve atop pasta or simply use the sauce plain for dipping.

Cream-Based

A cream-based seafood sauce gives seafood a richer, more decadent taste. It can be paired with fish, shrimp, crab or shellfish. Cream sauces tend to work best if you plan on stirring the seafood into the sauce or using it as a topping. It may be too thin for a dipping sauce. Begin the sauce by making a roux, or a mixture of melted butter and flour that serves as a thickening agent. Add 1 tbsp. butter to a pan and heat it over medium high until it melts, then whisk in 1 tbsp. flour. Cook the mixture for about three minutes so the flour can heat through. If the flour doesn't cook all the way, the sauce will have an overwhelming flour taste. Stir in 3/4 cup hot water and 1 tbsp. seafood base. Seafood base is a concentrated seafood flavor powder available near the stock or bouillon at your grocery store. Heat the sauce over high until it boils, then reduce the heat to medium and cook for about two minutes. Pour in 1/4 cup heavy cream and cook until it lightly bubbles without completely boiling. Stir in cooked seafood or simply drizzle it on top of plated seafood.

Cajun Style

Cajun style seafood sauce is known as remoulade and is often served cold with crab meat or white fish. Remoulade can be used on sandwiches or as a salad dressing. Mix 1 1/2 cups mayonnaise in a large bowl with 2 tbsp. lemon juice, 2 tbsp. diced green onions, 2 tbsp. chopped parsley and 2 tsp. Creole mustard. Add cooked crab meat or seafood, then cover the bowl with plastic wrap and keep in the refrigerator for at least one hour. If you eat it immediately, it won't have as much flavor. You can use the remoulade as a sandwich spread or spooned on salad or cooked vegetables.

Tags: high until, seafood sauce, atop pasta, bowl with, clam juice

Make A Soup Roux

All-purpose flour is an integral component of roux.

Roux thickens soup through gelatinization -- a process that causes starch granules to absorb liquid and expand several times their normal size. Roux has applications in several preparations, but most notably in soups and sauces. Classic French roux uses butter as the primary fat, although other fats, such as rendered bacon and olive oil, perform the same function. Also, roux comprised of strong-flavored fats, such as rendered bacon, impart tastes to the soup redolent of the fat used.

Instructions

1. Add 1 cup of fat to a sauce pan and place over medium heat for five minutes or until a sprinkle of flour causes bubbling action. Choose a fat that complements the soup preparation; for instance, if preparing a soup that contains bacon, use rendered bacon fat.

2. Add 1 3/4 cups all-purpose flour to the fat while incorporating with a whisk. Stir the roux consistently as it cooks -- allowing the roux to stay on the heat too long results in scorched bits and uneven cooking.

3. Cook the roux to the color appropriate for the soup. For instance, use a white roux (five minutes cooking time) for white and cream-based soups, such as cream of mushroom; use a blonde roux (20 minutes cooking time) for tan or off-white soups, such as cream of chicken; use a brown roux (35 minutes cooking time) for dark soups or stews, such as beef; use a dark brown roux (45 minutes cooking time) for gumbo, or soups for which a deep, smoky flavor augments the taste. Store roux in an airtight container in the refrigerator until needed.

4. Whisk the cold roux into the soup. Adding hot roux to hot liquid results in clumps of flour that do not entirely dissolve or thicken unevenly. Use 3 tsp. of roux for every cup of liquid.

5. Simmer the roux and soup for 20 minutes, or until the soup has a smooth texture. The starch granules soak up moisture and expand during simmering, thickening the soup. Taste the soup 20 minutes after adding the roux to detect any starch granules (they typically coat and stick to the back of the tongue) and continue simmering if needed.

Tags: cooking time, minutes cooking, minutes cooking time, rendered bacon, roux minutes, roux minutes cooking

Make Your Own Perfume From Concentrated Fragrance Oil

Homemade perfume lasts longer when made with concentrated oils.

Smelling good is part of looking good. That's why finding the perfect fragrance is an ongoing endeavor. Making your own perfume at home serves as a cost-friendly alternative to purchasing designer scents, and when you make them from concentrated oils they becomes long-lasting. Making homemade concentrated oil perfumes gives you the ability to formulate your ideal and favorite scents with ease. It also serves as a way to present your loved ones with special, handmade gifts.

Instructions

1. Add an ounce of fragrance oil to the small glass dish. To do this, mix a combination of your favorite scents, or just use one scent if you prefer. Scent variations include 1/2 oz. of concentrated lavender scent with 1/2 oz. vanilla fragrance. The potential scent medleys are virtually limitless. Concentrated fragrance oils can be obtained from craft supply shops and candle making shops online.

2. Add the ethyl alcohol and distilled water to the perfume bottle. You can alternate these items with vodka to replace ethyl alcohol and floral hydrosol to replace the distilled water. Floral hydrosol contains the scent of flowers in distilled water. This adds to your perfume recipe. Ethyl rubbing alcohol can be found in department stores, and floral hydrosol can be found online or in craft stores.

3. Add the polysorbate 20 to the bottle with the alcohol and distilled water. Polysorbate 20 is an emulsifying ingredient that allows water and oil to mix. It can be found in stores with candle making supplies.

4. Add the blended fragrance oil to the bottle containing the polysorbate 20, alcohol and water. Secure the lid.

5. Shake the perfume bottle vigorously to disperse the oil, water and alcohol adequately. The perfume, a long lasting formula, can be applied immediately.

Tags: distilled water, alcohol distilled, alcohol distilled water, candle making, concentrated oils

Press Garlic Without A Garlic Press

Skip the garlic press; use a knife instead.

Some say using a garlic press breaks down the clove more fully to release more flavors and juices. Others say it can actually hurt the flavor. But most agree a garlic press can be time consuming and difficult to clean effectively. Luckily, a knife can work just as well as a garlic press and is much easier to clean.

Instructions

1. Place the garlic clove on a clean, dry cutting board.

2. Center the flat side of a sharp knife blade over the clove. With your other hand smack the blade down on the clove to open it.

3. Peel off the paper skin around the clove. Cut away the woody part on the clove's base. Remove the green sprout if the clove has one.

4. Cut the leftover clove. Chop repeatedly, moving the knife sideways, rocking the blade back and forth over the clove pieces. Scrape up bits of garlic and gather into a mound to chop again. Continue chopping until all garlic pieces are chopped as finely as possible.

Tags: garlic press, down clove, over clove

Make A Mole Chicken Dish

If you need a Mexican dish for a dinner party, then consider making chicken mole. This entree is a great choice that can feed 6-8 people. It has a perfect blend of sauce and tastes. Also, it doesn't require many ingredients and is very simple to make. Check out these easy steps on make Mexican chicken mole.

Instructions

1. Buy chicken pieces that are either sliced and cut up already, or buy whole chicken breasts and slice it the way you want. Place the chicken in a big pot and cover it.

2. Add salt, pepper, and garlic to the chicken and bring it to boil. Usually it will take the chicken around 45 minutes to be cooked all the way through.

3. Remove the chicken from the pot and save 1 cup of broth for the chicken mole gravy.

4. Get a large skillet and place it on the stove to heat at medium level. Put the oil into the skillet and add flower slowly and a little at a time for about 1 minute. Take the skillet off the stove and add the chili powder into the oil and flour mix. Take the bouillon cubes and let them crumble in the mix. Mix everything together.

5. Place the skillet back on the stove and pour the chicken broth you saved. Stir everything together and then add the salt and peanut butter. Now use a hand mixer to make your mole smooth.

6. Bring the mix to boil and then put the heat down to a simmering level. Stir the sauce often and let it cook for around half an hour.

7. Get a glass dish and place the chicken that you have cooked on the base. Once your mole is cooked, you can pour it over the chicken in the dish. Now this Mexican speciality is ready to serve to friends and family. Enjoy!

Tags: chicken mole, everything together, your mole

Make Chewy Sugar Cookies

Crispy or chewy, one of the easiest cookies to make is the humble sugar cookie. To make your cookies chewy, use real butter, not shortening or oil; these make the cookies spread out while they cook, resulting in thin, crispy cookies. Another trick is to use bread flour instead of all-purpose, making your cookies chewy the same way it gives a toothsome quality to bread. It is best to make the dough a day in advance and chill it overnight to prevent excess spreading during cooking. This recipe is for sliced cookies, but you could also roll the dough out and use cookie cutters.

Instructions

1. Combine the butter and sugar in the bowl of a stand mixer and mix on low speed for 30 seconds, then turn up to high until the butter and sugar have been creamed. This should take at least 4 to 5 minutes. Add the corn syrup after the first 2 minutes. When properly mixed, the mixture will be light yellow, fluffy and smooth.

2. Turn the mixer off and add the egg and vanilla. Mix on medium-low speed for 1 minute to combine.

3. In a separate bowl, thoroughly mix the flour and baking powder.

4. With the mixer on low speed, slowly add the flour mixture to the butter and sugar, half a cup at a time. Continue to mix until all of the ingredients have been incorporated, but do not overmix. This will make your cookies tough.

5. Shape the dough into a log and wrap it in a sheet of parchment paper. Store it overnight in the refrigerator.

6. Preheat the oven to 350 degrees Fahrenheit. Place your cookie sheets in the refrigerator until you are ready to use them. This will chill the metal and make the cookies less likely to spread.

7. Remove the cookie dough log from the refrigerator and slice into 1/2-inch cookies. Place these on a sheet of parchment the same size as your cookie sheet.

8. Pull the cookie sheets from the refrigerator and put the parchment paper with the cookies on top. Turn the oven temperature down to 325 degrees Fahrenheit and bake the cookies for 8 to 10 minutes, checking them after 8 minutes. If you have more than one pan in the oven, move the pan on the bottom rack to the top and the one on the top to the bottom halfway through cooking.

9. When the cookies start to get pale brown around the edges, pull them out of the oven. Let them cool on the cookie sheet for 1 minute, then take them off the parchment and move them to a rack to finish cooling.

Tags: butter sugar, your cookies, cookie sheet, cookie sheets, cookies chewy

Make Grilled Pineapple Desserts

If you find yourself out in the backyard having a summer cookout and want to serve dessert, consider this recipe. Fresh pineapple slices grill very well and, while still warm, team perfectly with vanilla ice cream.

Instructions

1. Make sure the grill's heat is around medium.

2. Peel the pineapple and decide how you want to slice it; you can cut 1/2-inch-thick slices vertically or horizontally. Vertical slices let you avoid the core, but round horizontal slices are more uniform. If you cut rounds, slice out the center core.

3. Grate the zest ahead of time and reserve all ingredients until ready to cook.

4. Sprinkle the slices on both sides with some sugar, some zest and a shade of fresh cracked black pepper (the pepper brings out the "grilled" flavor and adds some spiciness).

5. Place the slices on the grill.

6. Cook for about a minute or two on one side.

7. Flip them over and brush the cooked side with some marmalade. Sprinkle on any remaining zest.

8. Cook slowly until tender, about another minute or two. Don't overcook, or they'll turn mushy.

9. Serve with vanilla ice cream.

Tags: slices grill, vanilla cream, with some, with vanilla, with vanilla cream

Cooking Scallops In Shell

Scallops are also prized for their beautiful shells.

Scallops have been prized for centuries for their tender muscle which takes well to any marinade or sauce that is applied to it. Part of the oyster family, scallops have a central muscle which is the part of the crustacean that is consumed, along with the reddish roe. Scallops are generally found in marketplaces without their shells, sold as packages of the white edible portion. However, when found and cooked within their shells, scallops have a more varied flavor.

Instructions

1. Examine each scallop by smelling it. The scallop should have a sweet smell that is almost undetectable. If it smells fishy, discard it.

2. Wash the scallops under running water, scrubbing and removing any beards that are found around the edge of the shell.

3. Pry the shells open with the knife, peeling off the top half of the shell and leaving the scallop attached to the bottom shell. Discard the top shell.

4. Rinse the shells again under running water to remove any sand. This will also remove any inedible contents of the shell and just leave the white muscle and the roe.

5. Place a frying pan on the stove and saute the onion and garlic in the olive oil, on medium-high heat, until they are caramelized. This should take about 3 to 5 minutes.

6. Deglaze the pan with white wine. Add the pepper, sage and oregano. Simmer for 1 minute.

7. Add the scallops to the pan. Continue to stir them until the center muscle becomes white and opaque. Add salt to the mixture to taste.

8. Remove the scallops immediately from the heat and serve, spooning the liquid over the served scallops.

Tags: muscle which, running water, scallops have, their shells, under running

Infused Vodka

Vodka is one of the most popular alcoholic beverages in the world due largely to its neutral flavor. However, flavored or infused vodkas are gaining popularity with drinkers and mixologists alike. Infused vodkas deliver a punch of flavor that is often more intense than the infused ingredient itself and are a good way to incorporate the flavor of something that is normally solid into a beverage. Vodka can be infused with almost anything, from fruit to spices to chocolate to meat, and can be used to create clever and inventive flavor combinations.

History

People have been making their own infused vodkas for as long as vodka has been in existence. Russia, Eastern Europe and Scandinavia all have long-standing traditions of flavoring vodka with herbs, peppers and honey. Although people continue to make infused vodkas at home, many restaurants offer traditional house-made vodkas in different flavors. However, mass-produced flavored vodkas are a relatively new invention. Finlandia Vodka was one of the first major producers to bring a flavored vodka to market, with their Cranberry Fusion Vodka in 1994 (http://www.pr-inside.com/finlandia-vodka-flavor-declared-the-r838907.htm). Since then, nearly every major vodka producer, including Absolut, Smirnoff and even Grey Goose, has come out with a line of flavored vodkas.

Types

Mass produced infused vodkas come in many popular flavors, including lemon, orange, pear, pepper, raspberry, watermelon and more. Those who choose to make their own infused vodkas can get much more creative, blending herbs, spices or fruits and vegetables to create a one-of-a-kind drink. Someone even created a hot dog-infused vodka (http://forums.egullet.org/index.php?showtopic=91731)!

Function

Infused vodkas are quite useful to mixologists. Since vodka has a hefty alcohol content (usually around 40%) and no distinct flavor of its own, it is the perfect vehicle for delivering the flavor of an infused ingredient to a drink without diluting it. For instance, using orange-flavored vodka in place of regular vodka in a classic Cape Cod simply adds a hint of orange flavor to an already perfectly balanced cocktail, whereas adding orange juice to attain the desired orange flavor would result in a weak, acidic drink. Also, using a vodka infused with a solid ingredient like coffee beans, hot peppers or basil gives a more intense flavor to cocktails than simply muddling those ingredients in at the last moment or using them as a garnish. It also keeps the person drinking from having to pick around inedible or undesirable additions!

Effects

Infused vodkas have the same alcohol content as plain vodka. However, the alcohol flavor in them may be masked by the infused flavor, so be sure to exercise caution when drinking infused vodka.

Warning

When making infused vodkas at home, be sure that all ingredients and storage containers are clean and unspoiled. The high alcohol content of the vodka will preserve the infusion ingredients to a certain degree, but if you notice any strange odors or signs of spoilage, discard the vodka.

Tags: infused vodkas, alcohol content, flavored vodkas, infused ingredient, infused vodkas home, infused with

Make Chili Paste (Cooking For Men)

An assortment of chiles will create a more complex paste.

Many meals need just a bit of added zing. Having a basic chile paste on hand allows you to spice up a dish without hindering other flavors in it. Or once you have a jar of chile paste, doctor it with other flavors just before you add it to a recipe. Control the heat factor with the type of peppers you use and how many seeds you keep.

Instructions

1. Wash the chiles, then pull or cut the stem off of each chile. Slice the chiles in half, and remove seeds if you want to lessen the spiciness.

2. Put the chiles into the mortar. Mash them with the pestle. This is the hard part and can take some muscle to mash the chiles. Or put the chiles in a food processor and pulse several times until they are mashed.

3. Add one clove of garlic or a 1/2 to 1 tsp of minced garlic.

4. Add a teaspoon or so of sugar. Add a dash of salt. Pour in a teaspoon or two of distilled vinegar. Mix well.

5. Continue mashing or processing the ingredients until the consistency is to your liking.

6. Wash your hands after preparing the chile paste.

Tags: chile paste, other flavors

Types Of Potatoes

Types of Potatoes

Even small town supermarkets carry a wide array of potato varieties. Some are best baked while others are ideal for mashed potatoes.

Russets

Russets are large with a high starch content and are often used for making baked potatoes. They're also a good choice for french fries.

Yukon Gold

Yukon gold are a medium-sized potato with a creamy or buttery flavor often used for mashed potato dishes.

Red-Skinned

Small red-skinned potatoes are low in starch and are often roasted or used in potato salad because they tend to hold their shape well.

Blue and Purple

Imported from South America, blue and purple potatoes have caught on in the U.S. in recent years. Steaming and baking are the preferred preparation method.

Round White

Because they are medium in starch level, round white potatoes are versatile. They can be prepared in many ways and can be used in a variety of dishes.

Sweet Potatoes

This root vegetable is a distant cousin of white-fleshed potatoes. Often served mashed and sweetened at Thanksgiving, they are also tasty when baked.

Tags: often used, Types Potatoes

Make Mini Quiche Appetizers

Eggs are the key component to any quiche.

Mini quiches are bite-sized and work well for a quick appetizer or as a dish for a potluck function. These quiches also can be an addition to your breakfast or brunch table, and can be made healthier by using half egg whites and half whole eggs. You can customize these mini quiches in a variety of ways, such as by adding different cheeses, mushrooms, onions or spinach.

Instructions

1. Preheat oven to 350 degrees. Grease two mini muffin pans, or plan on making two batches with the same pan.

2. Melt butter in a skillet on medium-high heat. Add onion and saute until softened. Combine bacon and onion and saute for one to two minutes. Drain and set aside.

3. In a medium bowl, beat eggs. Stir in baking mix, parsley, cheese, bacon and onion. Spoon into greased muffin cups, filling them about halfway.

4. Bake for 10 to 15 minutes until tops are lightly browned. Allow mini quiches to cool in pan before removing. Serve warm.

Tags: bacon onion, mini quiches, onion saute

Make Venison Meatloaf More Juicy

Venison meatloaf requires effort to prevent it from drying.

Substituting venison for beef in meatloaf creates a leaner dish and uses the rewards of a good hunting season. Unlike cattle, which are raised to have the perfect proportion of fat to lean meat, deer -- especially wild game -- does not have the pampered lifestyle of raised cattle. Consequently, deer do not have as much fat in their meat, which can make venison dry in texture. Meatloaf made with venison will also be dry unless you make some amendments to the recipe, such as adding sausage and bacon to the mixture. The fat from these meats will balance out the lean texture of the venison and add moisture to the loaf.

Instructions

1. Whisk together the eggs and milk.

2. Pour the egg and milk mixture over the bread and let the bread soak for two minutes.

3. Combine the egg, milk and bread mixture with the tomatoes, spices, venison and sausage with your hands. Use an equal amount of ground sausage to overcome the leanness of the venison.

4. Shape the meat into a round to fit in the loaf pan. Use light pressure with your hands when shaping the loaf to prevent squeezing out excess moisture.

5. Lay strips of bacon over the top of the meatloaf before baking it. The bacon drips flavor and moisture into the loaf as it cooks, making it juicier.

6. Bake the meat loaf in an oven at 350 degrees Fahrenheit oven for 60 to 80 minutes or until a meat thermometer stuck in the center registers 160 degrees.

7. Let the venison meatloaf cool slightly for five minutes, but serve it hot.

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Make Mixed Mushroom Salad With Arugula Parmigianoreggiano And Toasted Walnuts

Mixed mushroom salad with arugula, Parmigiano-Reggiano, and toasted walnuts is a very simple salad to prepare and assemble, and it makes an excellent first course for almost any meal. Combining high-quality ingredients is essential for this salad to succeed, so it is important that the best quality ingredients are purchased. Serve this salad with a loaf of hot Italian bread with herbed butter and a glass of crisp, chilled medium-bodied white wine. Mixed mushroom salad is also quite delicious served cold, so it is ideal for picnics or day trips.

Instructions

1. Heat 2 tbsp. olive oil in a large sauté pan over medium heat. Add the mushrooms and cook, stirring regularly, for 9-11 minutes or until the mushrooms start to brown.

2. Add the shallots and garlic and sauté over low heat for 1-2 minutes. Add the sherry and cook for 1 minute and season with sea salt and freshly ground black pepper to taste.

3. Combine the vinegars in a small saucepan and stir in the remaining tablespoon of olive oil. Pour the mixture over the mushrooms and sauté for 15-20 seconds. Remove the pan from heat and set aside.

4. Place the arugula and walnuts in a large mixing bowl. Pour the mushrooms over the arugula and walnuts and toss to combine.

5. Transfer the mushroom and arugula mixture to a large serving platter and scatter the shaved Parmigiano-Reggiano over the top. Serve immediately while the mushrooms are still warm.

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Low Carb Meals For Kids

Preparing kids' meals that are low in carbohydrates is a tricky endeavor. According to the USDA Guidelines, 45 percent to 60 percent of kids' calories should come from carbohydrates. Planning meals means including more unrefined carbohydrates, basically whole-grain products and fewer refined and sugar-laden food. It's also possible to replace many of kids' favorites with lower-carb versions.

Breakfast

For most parents, preparing a healthy low-carb breakfast for their children probably means eliminating sugary cereals. Help on this front comes from the many manufacturers who are now using whole grains in their cereals and reducing the amount of sugar as well. If kids like hot cereals, steel-cut oats are a good choice. Let them top off their oatmeal with some strawberry or banana slices and add a few chopped nuts. Many toasted whole-wheat breads have a nutty flavor kids like; bagels and muffins are also available in whole-grain varieties, as are pancake and waffle mixes. Eggs contain less than a gram of carbohydrates, so a scrambled egg wrapped in a whole-wheat tortilla is a healthy choice. Kids might like to try low-carb fruits like berries and melons served with yogurt or blended together with some milk and crushed ice to make a smoothie.

Lunch Choices

Replacing the white bread in kids' sandwiches with a whole-grain variety will at least improve the quality of the carbohydrates in their lunches. To actually reduce carbs, parents might try mini-cup lunches by filling five or six small plastic containers with a variety of foods. For fruit choices you might try apple slices, unsweetened apple sauce, melon balls, berries, tangerine sections or pineapple cubes. For protein, including some protein/veggie combinations, try tiny celery pieces filled with peanut butter, whole almonds, hummus with tiny carrot sticks in another cup for dipping, egg salad, cubes of low-carb cheese or raw broccoli "trees" with another cup containing a cheesy dip. Eliminating chips can be less painful when they are replaced with a variety of low-carb whole-wheat crackers. Encourage kids to look at charts of low-carbohydrate foods and help come up with other possibilities for their mini-cup lunches.

Low-Carbohydrate Dinners

Portion control is an important issue in planning low-carbohydrate dinners for kids. Carbs, regardless of how healthy they are, should make up no more than a limited-portion side dish. To increase the nutritional value of the carbs at dinner, try limiting the mashed potatoes to special occasions and trying brown rice or whole-wheat pasta. This pasta tastes about the same when you make spaghetti and meatballs or macaroni and cheese. If you make pizza, stick to thin-crust and whole-wheat choices. Having an at-home salad bar allows your kids to choose from a variety of vegetables to add to their salad. The salad bar can include beans, seeds or chicken chunks for protein. Another choice for a do-it-yourself dinner is to introduce kids to shish kebobs, either broiled in the oven or grilled outside. Kids have fun choosing from healthy ingredients and sliding them onto skewers.

Beverages With Meals

In addition to the health benefits, another reason for a child to drink milk with meals is that it contains only 11 carbohydrates per serving. Soymilk has only four. A child who needs 160 grams of carbohydrates a day consumes one fourth of that amount drinking one can of soda. Although unsweetened fruit juices do add some nutrition, they also contain an average of 27 grams of carbs. Powdered fruit punch and lemonade mixes contain an average of 37 grams of carbohydrates.

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