Make Rosemary Spray For Natural Hair

Rosemary oils intensify the smell of fresh rosemary herbs.

Rosemary is a soothing herb and when added to a hair spray in an essential oil form can accomplish a variety of tasks. In a conditioning spray, the rosemary moisturizes and softens hair, leaving it full and with a healthy shine. In a basic hair mist, an addition of rosemary freshens up dull hair and leaves a pleasant aroma. A hair spray with rosemary is easy to make and is a wonderful idea for a hostess or friendship gift.

Instructions

1. Pour purified or distilled water into the spray bottle so it is about halfway full.

2. Stir in eight to 10 drops of the rosemary oil. Add enough oil to create a distinct aroma but not so much that it is overpowering. Experiment with the amount to create the perfect blend.

3. Add in a teaspoon of aloe vera gel -- whether you are making a conditioning mist or basic hair spray -- and stir. For a basic spray, go to step 4; and for a conditioning spray, skip to step 5.

4. Add 1/2 teaspoon of jojoba oil to the mixture. The jojoba is moisturizing but not as heavy as a conditioner. Combined with the aloe gel, the jojoba oils will keep the rosemary aroma present for several hours and refresh your hair.

5. Pour in 2 tablespoons of conditioner to the spray bottle for a conditioning mist. The extra conditioner moisturizes hair and locks in the scent.

6. Fill the spray bottle almost to the top with more purified water. Shake well to fully mix the ingredients.

7. Spray a few times to make sure the bottle is misting properly and your rosemary hair spray is ready to go.

Tags: hair spray, spray bottle, basic hair, conditioning mist, conditioning spray

Drink A Margarita

Margaritas are often served in deep or wide glasses.

There's nothing quite like enjoying a pitcher of margaritas with friends. Whether they are frozen or over ice, simply throwing back the beverage prohibits you from enjoying the drink. The amount of alcohol the margarita contains depends on the recipe. Only drink an amount you can handle and do not drive after consuming the drink. Margaritas come in a variety of flavors, from mango-strawberry to orange-pineapple. Many bartenders rub a ring of salt around the top of the glass. You can use sugar if you prefer.

Instructions

Frozen Margarita

1. Pick up the glass carefully. Bring it to your lips and take a small drink. If you use a straw, push the straw towards the bottom of the glass (without touching the bottom) and drink.

2. Hold the liquid on your tongue for three to five seconds. Do not push it to the roof of your mouth. Letting the liquid warm up some before swallowing helps prevent brain freeze.

3. Swallow the drink. Continue drinking until you finish.

Margarita Over Ice

4. Wrap your hand around the underside of the glass. Lift it slowly to your mouth. If you want to also drink some of the salt, rotate the glass so the salt on the rim will touch your mouth.

5. Tilt the glass into your mouth slowly. Moving too fast can cause the drink to spill or the ice to slosh forward and hit your teeth.

6. Swallow the drink.

Tags: your mouth, drink amount, Swallow drink

Make Your Own Healthy Yogurt At Home Using Coconut Milk

If you love the taste of yogurt, but can't tolerate dairy, this coconut milk yogurt recipe is a great alternative. It's gluten-free, dairy-free, soy-free, nut-free, and if you use a vegetable-based gelatin, vegan. And it's much more cost-effective than buying single-serving yogurt cups.

Making yogurt only requires getting the yogurt base - in this case, coconut milk and yogurt cultures - to the required temperature and then keeping it at a consistent temperature for the eight to 12 hours it takes for the cultures to do their thing. Yogurt makers are cheap and definitely worth the investment, as they cut down on the guesswork. However, you can make this recipe with nothing more than a large pot and a few glass Mason jars.

Instructions

1. Pour one can of coconut milk into a microwave-safe bowl. Pour the second can into a glass pitcher.

2. Sprinkle one packet of gelatin evenly over the milk in the bowl, and let it sit for a few minutes. Make sure the gelatin covers every inch of the top of the coconut milk.

3. Microwave the milk in the glass pitcher for approximately 30 to 45 seconds. Take it out to check the temperature. It should be 110 degrees Fahrenheit. If it has not yet reached the correct temperature, microwave it in 15-second intervals until it does. If the milk gets too hot, let it cool to 110 before mixing it with anything else.

4. Stir the coconut milk in the bowl until the gelatin dissolves. Then, pour most of the milk out of the glass pitcher into the bowl, and leave only a small amount - no more than 1/4 cup - in the pitcher.

5. Add one small container of plain store-bought coconut milk yogurt or 1/4 teaspoon nondairy probiotic starter to the heated coconut milk in the pitcher. Stir until the yogurt and milk are thoroughly mixed or until the probiotic starter dissolves. Add the mixture to the coconut milk in the glass bowl. Recheck the temperature and if it is not still at 110 degrees, place the bowl in the microwave and reheat it in 10-second increments.

6. Now that you have the properly mixed yogurt base at the correct temperature, you are ready to either pour it into a yogurt maker or Mason jars. If you're using a yogurt maker, follow the manufacturer's directions on using the machine and simply pour the yogurt base into the provided serving jars.

If you're using a pot and two Mason jars, pour the yogurt base into one of the jars and pour steaming hot water into the other. Place both jars inside your largest pot; make sure the pot is placed somewhere stable, where it won't be disturbed and will be able to maintain a consistent temperature. Surround the jars with clean kitchen towels you've warmed up in the dryer to help with the insulation. Put the lid on the pot.

7. Make a note of when you complete Step 6. Check back in eight to 12 hours to test the finished product. The yogurt is ready to enjoy when it has thickened to firmer consistency and a curd has formed. Immediately place the finished yogurt in the refrigerator for a few hours to firm it up and chill it.

Tags: coconut milk, yogurt base, coconut milk yogurt, glass pitcher, Mason jars, milk glass

White Vinegar Health Benefits

Included in foods for centuries, white vinegar, a natural source of distilled acetic acid, provides significant and substantial health benefits when consumed in moderation. Anecdotal evidence suggests possible further astonishing benefits, including improving calcium absorption, and moderating type 2 diabetes and even some cancers.

Types of Vinegar

Vinegar comes to the marketplace in several flavors. Fermenting carbohydrates makes vinegar. If apples are used for the carbohydrates, it makes cider vinegar. If red grapes are used, the process produces red wine vinegar. If any colored (or impure) vinegar is distilled, then it becomes white vinegar.

Acetic Acid

The primary compound in white vinegar is acetic acid, which is a mild acid that can bring out the taste in many foods while providing health benefits for many, especially older women with calcium needs. Acetic acid can be produced artificially using specially cultured bacteria, much like in wine and cheese-making.

Diet Benefits

White vinegar adds a wonderful zest to many foods and can replace more fatty ingredients. Make coleslaw with vinegar instead of mayonnaise. Mayonnaise contains a lot of fat, more than people's diet needs. Vinegar can dress up many foods just as well as other condiments. Skip ketchup, with its added sugar, for low-calorie vinegar. In doing so, you reduce both calories and fat and make your diet healthier.

Absorption of Essential Minerals

White vinegar can assist the body in the absorption of essential minerals. In particular, it can potentially be very helpful to women who are not absorbing enough calcium to keep their bones healthy. If someone cannot digest dairy products, then calcium needs to come from another source. The alternative to dairy products for calcium is a steady diet of leafy greens. However, some of these plants have compounds that make it harder to absorb calcium. A few dashes of vinegar, or vinaigrette that contains acetic acid, can help counteract the compounds that make it harder to absorb calcium.

There's another effect that is just now being explored, but with no conclusive scientific evidence: Acetic acid may restore a balance to the digestive system, slowing the rapid absorption of food high in refined carbohydrates.

Claimed Benefits

Although there is no scientific proof of these claims, some people believe that white vinegar can also help high blood pressure and fight cancer. People who believe that white vinegar can help reduce high blood pressure suggest that white vinegar can be a healthier substitute to high fat and cholesterol condiments like mayonnaise or ranch dressing. Many claim that using white vinegar regularly prevents and even slows certain other diseases, including digestive tract cancers. The reason may be that white vinegar balances digestion against the harms of refined sugars and white flours in Western diets.

Health Benefits for People with Diabetes

There are studies from the Applied Nutrition and Food Chemistry at Lund University in Sweden that suggest white vinegar might be able to help people with type 2 diabetes control their blood sugar. Vinegar may help inactivate digestive enzymes that break foods into sugar. Limiting the digestive enzymes means slowing the absorption of sugar into the blood stream. This prevents sudden spikes in blood sugar levels.

Tags: white vinegar, that white, that white vinegar, many foods, absorb calcium

Cook Steel Cut Oatmeal

Cook Steel Cut Oatmeal

Number 23 in the book 1001 things to be thankful for, Steel Cut Oatmeal stands to be closer to number one on my list. There is something about this hot porridge that makes me forget I'm doing one of the healthiest things I can for my heart. Oats are low in fat, calories, and proven to lower cholesterol. Many people are scared away by the time it takes to cook, but it really is very simple. Once you try your first bowl of these oats, the five minute oat just doesn't cut it.

Instructions

1. There are many brands of steel cut oats. You can usually find Quaker brand or John McCann Steel Cut Oats in most grocery stores.

2. The first step to a steel cut oatmeal breakfast doesn't even happen in the morning. The key to this healthy start is preparing it at night. Begin by gathering your ingredients. You will need a 4 quart saucepan, 1 cup of steel cut oatmeal, and 4 cups of water.

3. Bring the water to a boil and then add the oats to the boiling water. Leave the burner on high and boil the oats until they just begin to thicken. This will take about 5-8 minutes. Stir the oats every few minutes and scrape the bottom of the pot if they begin to stick. You will be able to hear the oats popping as they boil.

4. Reduce the heat to a low simmer. Some stoves have a preset simmer at 2 or 3 on the dial. Turn the dial as low as it will go to help prevent burning your oats. Allow the oats to cook for about 30 minutes, stirring every few minutes. Do not worry if the oats begin to stick to the bottom of the pot. Continue to stir and at some point near the 30 minute mark they usually stop sticking.

5. After your oats have cooked for 30-35 minutes, remove from heat. An ideal consistency is thick and creamy, but not dry. Stir in 4 tablespoons of brown sugar. Add the desired about of frozen fruit. My fruits of choice are frozen blueberries or peaches. Allow the oats to cool for about 15 minutes. Store your oats in an airtight container in the refrigerator overnight.

6. In the morning, the oats will be set and easily cut into 4 portions. Take a knife and cut the container of oats into four quarters. Place one serving in a microwave bowl. Add just a few drops of water and stir. Microwave on high for 1 minute. Stir and microwave for 30 seconds more. Serve with vanilla flavored soy milk for the added sweetness and protein boost.

7. Enjoy the benefits of a healthy start to your day!

Tags: about minutes, Steel Oatmeal, your oats, Allow oats, begin stick

Instructions For Vacu Vin Wine Stoppers

Preserve your wine with the Vacu Vin wine stopper.

The Vacu Vin company specializes in wine accessories, including aerators, corkscrews and wine-chilling appliances. The stoppers from Vacu Vin allow you to conserve the taste of your wine by slowing down the oxidation process. According to Vacu Vin, the company's signature Vacuum Wine Stopper features a durable rubber construction as well as a reusable design. Vacu Vin offers a specialized air pump that works with the Vacuum Wine Stopper. The pump extracts air through the perforations located in the top of the Vacuum Wine Stopper.

Instructions

1. Hold the neck of the opened wine bottle in your non-dominant hand. Grip the rubber-like artificial cork in your dominant hand.

2. Align the base of the Vacuum Wine Stopper over the opening of the wine bottle.

3. Insert the base of the stopper into the neck of the wine bottle. Apply downward pressure with your dominant hand to ensure the bottle has been sealed.

4. Align the base of the Vacuum Wine Saver over the top of the Vacuum Wine Stopper. Lift the handle of the Vacuum Wine Saver to remove the air from the wine bottle.

Tags: Vacuum Wine, Vacuum Wine Stopper, Wine Stopper, wine bottle, Align base, Align base Vacuum

Make Yogurt With Salton Yogurt Maker

Do you love yogurt and spend too much at the grocery store buying ready-made flavored yogurts that are too sweet, too rich and too expensive? Well, what about making your own? Fresh, all-natural, homemade yogurt. Inexpensive, healthy and, best of all, made to order. Sounds perfect.

But if you have tried to make yogurt at home without a yogurt maker, you know that, while simple on paper, when you get down to it, it is often less-than-desirable. It could be too loose. It could develop a strange smell. And you will end up checking on it multiple times to keep those things from happening.

But the Salton Yogurt Maker takes the fuss, the worry and the effort out of the process. Your yogurt will come out beautifully every time---if you follow the instructions carefully.

Instructions

Preparing the Yogurt Mixture

1. Stir the powdered milk and the liquid milk together in the saucepan. (Powdered milk makes the homemade yogurt thicker.)

2. Heat the mixture in the saucepan on medium, inserting the candy thermometer. Stir constantly to prevent sticking. Keep checking the temperature of the mixture until it reaches 185 to 195 degrees Fahrenheit. Do not let the temperature go higher than this (or it will boil).

3. Remove the saucepan and let the liquid cool to about 110 degrees. You can put the saucepan in the refrigerator to speed up the cooling, but if you do, be careful not to let the temperature drop any lower than 100 degrees, or you will have to start over.

4. When the mixture is lukewarm, stir in either 1/2 cup of plain, unflavored yogurt or one packet of a yogurt starter culture.

5. Pour the cultured mixture into the container of the Salton Yogurt Maker, and put the container into the base unit. Close the lid. Make sure the base unit is plugged in. (When it is plugged, the signal light will come on.)

6. Allow the mixture to culture for at least four hours, but no longer than 10. The yogurt will become more tart the longer it is left in the unit.

7. Remove the yogurt container and either cover it and place it in the refrigerator, or pour the yogurt into another container with a lid. Store in the refrigerator for a few hours before serving.

Tags: Salton Yogurt, Salton Yogurt Maker, base unit, homemade yogurt, will come, Yogurt Maker, yogurt will

Breed Second Life Amaretto Horses

You can breed Amaretto Horses inside of Second Life.

Amaretto horses are 3D virtual horses inside of Second Life that users can ride and breed. Amaretto horses can move, stand, gaze and sleep. You can ride your Amaretto horses on horse trails in Second Life. Owners can breed there Amaretto horse for fun or profit.

Instructions

1. Rent a stable if you do not have land in Second Life to breed your horses. There are sims in Second Life that offer stable rentals for a weekly fee. The fee is paid in-world, with lindens. Use the search box in Second Life to located stable rentals.

2. Decide on the type of Amaretto horse you want to breed. There are several types of horses to chose from. In addition Amaretto horse range in physical appearance including, coat color, eye color and traits.

3. Buy a "BabyBundle" from a Breedable store and ranch inside of Second Life or online at the Second Life marketplace. A "BabyBundle" has a foal inside waiting to be Rezzed inside of Second Life. You will need a male and female horse to breed which requires buying two separate "BabyBundles."

4. Rez the "BabyBundle" on your land or stable. To give birth to the "BabyBundle" click on the word "Birth" over the crate that you rezz. Do not chose open and copy to inventory, this will cause you to lose the foal inside of the crate.

5. Buy food, snack and water for your horses from a Breedable store or online at the Second Life marketplace. To keep your horses healthy they will need food and water. However, if they do get sick you can buy a Amaretto Breedables healing kit online at the Second Life marketplace or at the Amaretto Breedable store in Second life.

6. Wait for your horses to reach their full maturity before you breed them. According to the Amaretto Breedables website, it takes seven days for a horse to mature.

Tags: Second Life, inside Second, inside Second Life, your horses, Amaretto horse, Breedable store, Life marketplace

Recipes

Recipe to make orange ginger muffins. This is an easy recipe to cook orange ginger muffins. Prepare and serve orange ginger muffins for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in baking your orange ginger muffins with this recipe is to combine the flour, baking soda, baking powder and salt; set aside.

2. Step two in cooking your orange ginger muffins with easy recipes like this one, is to finely grate zest from orange rind to make 2 tsp; set aside.

3. Peel orange, discarding the rind and pith. Finely chop orange, removing seeds; set aside.

4. With electric mixer, beat butter and sugar until light and fluffy.

5. Beat in egg. Stir in reserved orange and grated peel. Beat in reserved flour mixture alternately with orange juice, ending with flour mixture. Fold in ginger.

6. Divide batter among paper-lined muffin cups, filling almost to the top.

7. The final step to make orange ginger muffins with this recipe is to bake @ 375* for 18 to 20 minutes or until toothpick inserted in the center

comes out clean. Remove muffins from pan; let cool on wire rack. This recipe yields about 12 muffins.

Tags: ginger muffins, orange ginger, orange ginger muffins, easy recipes, ginger muffins with, muffins with, flour mixture

What Is The Ratio Of Sugar To Water For Hummingbird Feeders

Clear solutions are best for hummingbird feeders.

When creating a solution for a hummingbird feeder, you should add 1 cup of white sugar to 4 cups of boiling water, then boil the mixture for two minutes. Allow the solution to cool, then fill your feeder. This ratio approximates the sugar content of flower nectar. Boiling the water extends the life of the solution, but take care, as lengthy boiling will create syrup. The solution may be refrigerated for up to three weeks.

Hummingbird Habits

Hummingbirds must eat on a near-constant basis to fuel their rapid metabolisms. According to the University of Illinois Extension, the birds consume their body weight in nectar daily. The Extension notes that the birds live only a few hours away from starvation--except during the period of their migration--because they have limited bodily reserves, so your feeder will be a welcome sight if the birds don't have nectar-producing flowers from which to feed. Leave your feeders up for two weeks past the last date you see a hummingbird, to cover any stragglers.

Attracting Hummingbirds

The more food sources you offer, the more hummingbirds you may attract. Because hummingbirds also eat insects, you can place a ripe, peeled banana or banana peels near your feeder to attract fruit flies. Nectar-producing flowers, red flowers, and flowers with tube-shaped blooms are among the most appealing to the birds. Examples include honeysuckle, salvia, columbine and bee balm. Flowering trees and shrubs provide both cover and a source of food. Lilacs and butterfly bushes, black locust and hawthorn trees will all draw hummingbirds.

Feeder Care

Hummingbirds are attracted to the color red, so red feeders may see more hummingbird visitors. Hang your feeders in the shade, and change the solution once per week under cool conditions, or twice per week in hot weather. To clean your feeders, use water and a small amount of soap to wash, then rinse the feeders thoroughly. The National Audubon Society suggests cleaning feeders with a solution of one part vinegar to four parts water. Add dry rice during the wash if scouring is needed, then finish with a triple rinse.

Warnings

Avoid using honey, as it may develop fungal growths. Avoid using artificial sweeteners, as they provide no calories. Additionally, the Hummingbird Society warns that you shouldn't use other forms of sugar, such as brown sugar, to create your solution. The society notes that hummingbirds prefer sucrose--as found in table sugar--to other sugars, such as fructose or glucose. Avoid formulations made with red dye or flavorings.

Tags: your feeder, your feeders, Avoid using, flowers flowers, notes that

Make An Easy Clam Dip

Looking for a quick and easy dip that is sure to please any crowd? Well, then this is your best bet! This wonderfully easy and delicious dip will thrill your guests at your next party. This recipe makes 1 1/3 cups of dip. Serve it with crackers or chips.

Instructions

1. Take the cream cheese out of the refrigerator and allow it to soften before using. Put the softened cream cheese into a medium size bowl.

2. Strain the can of clams into a bowl, that can catch the juice. Set aside 2 tablespoons of juice to be used later.

3. Add 2 tablespoons of clam juice to the softened cream cheese. Mix the clam juice and cream cheese together until smooth.

4. Combine the minced clams, Tabasco sauce, salt, pepper, onion and lemon juice with the cream cheese and clam juice mixture. Blend all together well.

5. Place the dip in a refrigerator for a minimum of an hour.

6. Serve chilled dip with crackers or chips. Fresh vegetables are also delicious with this dip.

Tags: cream cheese, clam juice, cheese clam, cheese clam juice, crackers chips, cream cheese clam, softened cream

Buy Aperitif Wine

An aperitif is a cocktail that stimulates the palate for the meal ahead. When planning to buy aperitif wine, you should know that, while dry white table wine or champagne can make fine aperitifs, the term "aperitif" also refers to naturally flavored aromatic wine. Aperitif wine falls into three main categories: fortified wines such as Lillet or Dubonnet, "bitters" like Campari and herb-infused "Pastis" like Pernod.

Instructions

1. Decide on a menu. Plan to pair an aperitif wines with any appetizers. If you plan to serve mixed drink aperitifs, make sure that all ingredients compliment the vintage as well as the food being served.

2. Locate a local wine store or look online for wine sellers that have aperitif wines.

3. Look for aperitif flavors that compliment the food you are serving. Drier vintages usually make the best aperitifs, since sweeter wines are usually paired with desserts. You may want to buy a few different aperitif wines, especially if you are serving more than one kind of appetizer.

4. Balance the quantity and quality of the aperitif wine you want to buy against your total budget. Depending on what else you plan to serve, you may choose to spend more or less on the aperitif wines.

5. Buy and store the aperitif wine.

6. Serve the aperitif wine at the appropriate temperature. Some aperitifs should be served at room temperature and others should be cold. Accent aperitifs with mint, frozen berries or citrus zest.

Tags: aperitif wines, aperitif wine, plan serve

Velveeta Hamburger Tips

Velveeta adds flavor to hamburgers and other ground beef dishes.

Nearly every cheese goes well with hamburger, and Velveeta is no exception. The processed, pasteurized cheese food transforms into a creamy, almost liquid consistency when exposed to heat, and its sharp, cheesy flavor adds zest to everything from dips to main dishes. Velveeta is available plain, flavored with jalapeño peppers or with mild or hot Mexican spices and is sold in blocks as well as sliced and shredded.

Hamburger Sandwich Suggestions

Velveeta perks up hamburger sandwiches with cheesy flavor but use it sparingly as its viscosity thins when heated. If you use too much, it will make the burger and bun soggy, so use the shredded type for portion control. Velveeta goes well with spicy hamburger condiments like canned, tomato-green chili mixtures, mild diced chilies or canned jalapeños. To keep the cheese and spices separate, put a teaspoon of salsa between two thin burger patties and seal the edges before cooking. To make a milder burger, add a couple of crisp bacon strips on top of the Velveeta to accent its flavor and add texture to the sandwich. Stir cubed Velveeta into your favorite sloppy joe mixture for a cheesy twist on a favorite sandwich filling.

Main Dish Advice

Since Velveeta becomes so creamy when heated, it mixes well with canned cream soups used in main dish recipes. You can give hamburger beef stroganoff a kick by adding a few chunks of Velveeta to the cream of mushroom soup mixture and stirring them until they melt together. You can add cheesy taste to a chili bean casserole by mixing in plain or spicy Velveeta before baking. If you don't have time to make individual cheeseburger patties for supper, create a hearty Velveeta cheeseburger casserole with ground beef, Velveeta and cooked elbow macaroni.

Tex-Mex Recommendations

The bold taste of Velveeta pairs well with a variety of Tex-Mex style ingredients. For boldly flavored hamburger-based Tex-Mex dishes, use pepper jack or Mexican spiced Velveeta.

Tips and Hints

Use lean ground beef for Velveeta hamburger casserole dishes or drain the fat off the cooked beef before mixing it with other ingredients. When substituting Velveeta for regular cheese in recipes, adjust the amount of liquid to compensate for the liquidity Velveeta adds to dishes. Place blocks of Velveeta in the freezer for 20-30 minutes to harden and make it easier to slice or shred. Tightly wrap leftover Velveeta in foil and again in plastic wrap or a zipper top food storage bag to prevent it from hardening in the refrigerator.

Tags: well with, ground beef, beef Velveeta, cheesy flavor, goes well

Is Port Considered A Dry Red Wine Or Is It Sweet

Port's sweetness comes from the fortification process that captures residual sugars absent in other wines.

Port is a sweet, fortified red wine that comes from Portugal's Duoro region. It is often served as a dessert wine, though some varieties are drier than others. Port is unlike other red wines because of the fortification process, which alters its flavor and alcohol content. Port is sometimes confused with spirits like brandy, but it is, in fact, a sweet red wine.

Winemaking Process

The process for making port is unlike the typical winemaking process. Once a red wine is made from grapes, it is fortified with aguardente, a neutral grape spirit that stops fermentation, the natural process by which fruits break down to become alcohol. When fermentation stops, port is left with residual sugar and high alcohol content. The alcohol content in port is 19 percent to 22 percent by volume. Most red wines contain only 11 percent to 14 percent alcohol by volume.

Sweetness of Port

Port is generally considered a dessert wine, but different varieties vary in sweetness. The level of sweetness is determined by the winemaker, depending on when he interrupts fermentation with the addition of aguardente. There are five recognized degrees of port sweetness: very sweet, sweet, semi-dry, dry and extra dry. Very sweet port contains more than 130 grams of sugar per liter. Sweet port contains 90 to 130 grams, semi-dry contains 65 to 90 grams, dry contains 40 to 65 grams and extra dry contains only 40 grams or less of sugar per liter.

Types of Port

The four types of port wine are distinguished by techniques used and length of aging. Ruby-style ports are young ports with a deep red color and strong fruity aroma, aged in the bottle. Tawny ports are aged in wooden casks over a long period of time. The aging process and exposure to oxidation gives them a golden color, resembling brandy, and the flavor of dried fruits with notes of wood. White ports are bottle-aged, and run the range of sweetness. As they age, their color becomes hard to discern from ruby port. Rose is pink due to limited exposure to the grape skins. It is bottle-aged, best consumed young and has distinct fruity notes.

Comparing Port to Other Wines

Port is, by far, the sweetest red wine available. The residual sugars it contains are absent in unfortified wines. Some varieties of red wine are sweeter than others. Red Zinfandel and Pinot Noir are rather sweet and fruity. Madeira is a fortified wine similar to port. Ice wine is very sweet, made from grapes frozen on the vine. Other dessert wines include Banyuls, Moscato and Sauternes.

Tags: alcohol content, contains grams, comes from, dessert wine, fortification process, fortified wine

Roast Deer On A Spit

Low in cholesterol and fat but high in protein and minerals, deer is the ideal meat for spit roasting. Best prepared lightly, roasting deer on a spit can produce some succulent food on a cool Fall day. Although a number of cuts and methods exist, the joint cut makes a perfect roast deer on the spit. There is a simple method to follow; look below for tips on roasting deer meat on a spit.

Instructions

1. Start with a good cut of meat. Fresh dressed venison is best. If your cut is from frozen, let it thaw for 24 hours before cooking. Remove debris, rinse under cold water and pat dry.

2. Rub desired herbs and spices into the meat Sage, juniper berries, and thyme all make excellent accompaniments to the back strap cut. Let rest for about twenty minutes before handling again.

3. Place meat on a spit. It is best to use narrow metal spits that slide easily through the prepared meat. Carefully skewer the joint on to the metal rod, aiming for a straight shot down the center of the cut. Secure in place using kitchen string.

4. Place spit above a medium wood fire and secure ends to stakes on either side of the fire ring. You should be able to rotate the spit as necessary. Manufactured spits come with a turning handle for this purpose.

5. Rotate meat every 20-30 minutes to ensure uniform browning. Be sure not to let the fire get too high or too low. A consistent medium heat works best.

6. Check for 'doneness' often. Deer meat roasted on a spit should be crispy and seared on the outside and lightly pink on the inside. A meat thermometer works well here. Venison should be 140 degrees internally.

7. Rest meat on cold plates. Internal temperature will continue to rise after being removed from the spit. Above 150 degrees F, and the meat will begin toughen. Eat and enjoy.

Tags: meat spit, deer spit, roasting deer

Season Beef Jerky

Slice a lean cut of beef into thin strips to make beef jerky.

Instead of purchasing beef jerky from the store, you can make your own at home. Before you dehydrate or smoke the beef jerky, season it to prevent the meat from tasting bland. Seasoning the beef jerky allows you to create different flavors of the snack. The key to making beef jerky is to use a lean cut of beef so that the jerky will taste succulent and crisp. After you season the beef jerky, prepare it in your preferred method.

Instructions

1. Remove all visible fat from the beef with a knife, and then discard the fat.

2. Slice the beef into strips 6 inches in length and 1/8 of an inch thick. Cut the beef with the grain. If you have a hard time slicing the beef, freeze it partially so that you can slice it more easily.

3. Combine 12 oz. of cola, 1/2 cup Worcestershire sauce, 1/2 cup teriyaki sauce and 2 tbsp. of liquid smoke into a large bowl.

4. Add 2 tbsp. light brown sugar, 1 tbsp. garlic powder and 1 tbsp. onion powder to the liquid ingredients. Stir until the ingredients dissolve into the liquid.

5. Place the beef strips into a gallon-sized plastic sealed bag. Pour the marinade into the bag to cover the beef completely.

6. Place the beef in the refrigerator overnight to allow the marinade to absorb.

7. Pour the beef strips into a colander to drain the excess marinade. Pat the strips dry with paper towels.

8. Sprinkle the beef jerky with black pepper or salt if you desire. Dehydrate the meat in the oven or in a food dehydrator. Drying times will vary depending on the cut of beef and the method used to make the jerky.

Tags: beef jerky, beef into, beef jerky, beef strips, beef strips into, beef with

Keep Hot Food Hot And Cold Food Cold At A Barbecue Or Picnic

Have a successful picnic by keeping your food hot or cold.

A picnic is a good --- not to mention cost-effective --- way to change your normal dining scenery. Whether you are taking someone on a picnic date, hosting your family reunion picnic-style or just having a picnic with friends, the considerations about keep hot food hot and cold food cold are much the same. Poor planning could result in a spoiled picnic with warm chicken salad and melted ice pops. Not only does the wrong temperature for food turn off your appetite, it can also make you sick.

Instructions

Hot Foods

1. Cook the hot food right before you are about to leave for a picnic. Although you can save time by making a warm meal in advance, you do not to have to stick your warm meal into the refrigerator and then attempt to reheat it before your picnic.

2. Put the hot food, while it is still hot, directly into aluminum foil. Wrap and seal the food. Aluminum foil is effective for trapping the heat in food. If you transfer hot food into a plastic product, such as a plastic container or baggie, the heat can potentially melt the product. However, if you are making a hot meal that is too messy to place into aluminum foil, such as spaghetti and meatballs, you can transfer the hot food into a glass dish or bowl and cover it with the foil.

3. Wrap a dish towel around your aluminum-wrapped, hot food. A dish towel provides extra insulation, so that the heat does not escape from the food.

4. Transfer your hot dishes into a cooler. Coolers are not just used to keep foods cool but they are also used to keep warm dishes hot. The difference is you do not add ice into a cooler that is used to keep foods warm.

5. Add heat packs into the cooler. Heat packs emit heat, which gets trapped inside of the cooler to keep your food hot. Place the heat packs on top of the food that you wish to keep hot. Make sure the heat packs never come into direct contact with the food and are always separated by the aluminum foil or dish towel.

6. Remove the hot food when you are ready to eat it at the picnic. Do not take it out of the cooler, unwrap the insulation and open the container preemptively, as this allows all of the heat to escape.

Cold Foods

7. Take your cold or frozen foods out of the fridge or freezer just before you are leaving for the picnic. Do not give the foods you want to keep cold any extra time to thaw, or else they will not stay as cold for as long as you would like.

8. Place the cold food into plastic containers or baggies. Make sure they are well sealed, so that the cold air cannot escape. Wrap an additional layer of aluminum foil over the plastic to help trap the cold.

9. Set your packages and baggies of cold food into a cooler. Fill the cooler with ice. This is a more effective way to keep your cold food cold rather than placing the food containers and bags on top of the ice, which does not surround all angles of the food. Another idea is to add ice packs on top of cold foods that are placed inside of coolers. You may not have a cooler that is large enough to hold a lot of ice, so an ice pack works effectively.

10. Remove the ice and cold food when you are ready to serve it.

Tags: aluminum foil, food cold, food into, into cooler, cold food

Make Chinese Sweet & Sour Chicken & Sauce

The next time you crave sweet and sour chicken, you don't need to go to your favorite Chinese restaurant; you can easily prepare it in your own kitchen. Even better, you may modify this basic chicken recipe to suit your family's palate.

Instructions

Preparing the Sweet and Sour Sauce

1. Bring 3/4 cup water to a boil and add brown sugar. Cook for one minute, stirring constantly.

2. Add rice vinegar. Cook for one minute.

3. Combine cornstarch, soy sauce, and water to form a smooth paste.

4. Add cornstarch paste to water-and-vinegar mixture, stirring until thickened.

Preparing the Sweet and Sour Chicken

5. Prepare chicken breasts by boning and skinning them. Cut into bite-sized pieces. Marinate in cooking sherry for 15 minutes.

6. Mix flour, cornstarch, baking soda, garlic powder, and ginger powder together in a small bowl.

7. Coat chicken in beaten egg, then dredge through flour mixture.

8. Heat oil in pan. Once it is hot, add chicken and stir-fry until it is no longer pink, about one minute. Drain on paper towel.

9. Add chicken to pot of sauce. Stir over medium heat about 2 minutes. Serve immediately.

Tags: Cook minute, Preparing Sweet, Preparing Sweet Sour, Sour Chicken, Sweet Sour, Sweet Sour Chicken

Make A Dinner Date

Start a dinner date with stuffed chicken breasts.

Dinners dates are fun and spontaneous when you both decide to whip up a batch of homemade pizza, or quick and easy when you're both starving and decide that a pot of pasta will fill you up. A romantic dinner date calls for a little more planning and preparation. Choose dishes that show that significant someone that they're special but don't require you spend all day in the kitchen. Start the dinner with a baby greens salad enhanced by beets, walnuts, goat cheese and raspberry dressing. The entr e is an herb crusted baked chicken breasts stuffed with pancetta. Finish with chocolate mousse.

Instructions

1. Set up a date on the weekend when you'll have plenty of time to enjoy the preparation and consumption of the dinner. Tell your guest that it is a special meal. If he offers to bring something, a bottle of wine is always appropriate. But remember he is your guest, so unless he's into cooking, have most of the dinner prepared and ready to go when he arrives.

2. Clean the areas of the house that will be visible to your dinner guest but not the whole house. You don't want to worry if the bathroom is cleaned or whether you put the dirty laundry in the hamper.

3. Make up your dinner menu and purchase the supplies you'll need. You might think that's since there's just two of you you'll only need two chicken breasts but get extra, just in case you drop one on the floor, or another accident occurs.

4. Toss the greens with the beets and walnuts. Cut the goat cheese 1/2 inch think. Put 1 cup of the greens mixture on each salad plate. Place the goat cheese slice right on top of the greens. Cover with plastic wrap and put in the refrigerator.

5. Chop the herbs and garlic. Measure 1/2 cup. Mix with 1/2 cup of pancho bread crumbs. Slice the chicken breast to make a pocket. Lay a slice of pancetta in the pocket. Put a spoonful of the herb and crumb mixture on top of the pancetta. Close the pocket. Pat the pancetta mixture on both sides of the chicken breast. Put 2 tbsp. of olive oil in the roasting pan. Put the chicken breasts in the pan. Cover with plastic wrap and put in the refrigerator.

6. Drizzle purchased raspberry salad dressing over the goat cheese salad right before serving.

7. Bake the chicken in a 400 degree oven 30 minutes before you expect to serve dinner. Serve the chicken with crusty bread, steamed green beans dressed with butter and lemon slice. A chardonnay wine would work well or even a white zinfandel.

Tags: chicken breasts, goat cheese, beets walnuts, beets walnuts goat, chicken breast

Make Chinese Rice Balls

Most holiday celebrations have at least one special food associated with them; this is true of the Chinese Lantern celebration, which coincides with the first full moon of the Chinese year. To celebrate the Lantern Festival, families often dress in white, and lanterns are hung in honor of the moon and to shine the way to a happy future. And, of course, you must eat during any celebration, and the delicacy of choice for the Lantern Festival is Chinese rice balls, little white moonlike treats.

Instructions

Make Chinese Rice Balls

1. Combine 2 sticks of softened butter or margarine, black sesame powder, granulated sugar and rice wine together thoroughly. Note: You can find black sesame powder and sticky rice powder at Asian markets, or check the Resources at the end of this article.

2. Roll the mixture from Step 1 into small balls approximately ½ inch in diameter. Set aside.

3. Mix ½ cup sticky rice powder with ½ cup boiling water. Stir until blended and form into a 1-inch-thick circle.

4. Boil the dough circle in a pot of water until it rises to the top. Remove and let set until it is cool enough to handle.

5. Add the rest of the sticky rice flour and cool water and knead until the dough is smooth.

6. Pull off pieces of the dough and make into 1-inch balls. Push a sesame ball into the center of each rice ball and seal closed.

7. Place the rice balls into boiling water and boil for 1 minute after the balls rise to the top.

Tags: sticky rice, black sesame, black sesame powder, boiling water, Chinese Rice Balls, Lantern Festival, Make Chinese

Make Turmeric And Yogurt Chicken

Turmeric and yogurt chicken is a classic Chinese dish with origins that can be traced back to the home kitchens and small restaurants of Singapore. Using classic Chinese spices such as turmeric, coriander and anise seed, this boiled chicken recipe is very flavorful with just a little bit of spice added by the jalapeno peppers. Turmeric and yogurt chicken makes a perfect meal for a cool fall evening, particularly when served with a bowl of fresh steamed rice, a crisp green salad and a glass of dry white wine.

Instructions

1. Marinate the chicken using the salt, sugar and MSG in a medium baking dish. Cover with plastic wrap and refrigerate for one hour.

2. Mix the yogurt, evaporated milk and spices in a small mixing bowl with a whisk. Brush the mixture onto the chicken, cover and return to the refrigerator for 30-45 minutes.

3. Put the onion, garlic and ginger in a food processor or blender and blend until smooth. Cover and set aside.

4. Heat a large saucepan over medium heat and add the butter. Add the shallot mixture to the saucepan when the butter has melted and begins to bubble. Add one cup of boiling water and return to boil, approximately 3-5 minutes.

5. Add the chicken and cook over medium-high heat for 22-25 minutes or until the chicken is cooked throughout and the sauce thickens, stirring occasionally.

6. Put the jalapeno, tomatoes and the remaining cup of boiling water into the saucepan. Cover and simmer over low heat for an additional 18-22 minutes or until the chicken is soft and tender. Serve immediately.

Tags: boiling water, classic Chinese, minutes until, minutes until chicken, Turmeric yogurt

African Finger Foods

African finger foods are as diverse as the population.

The African continent is home to a dazzling array of cultures, climates, and cuisines. More than 50 countries territories comprise the world's second-largest continent, populated by nearly 800 million people speaking more than 1,000 languages. From the Sahara Desert to the South-African coast, regional fare is as varied as the landscape. Satisfy your hunger with some of these quintessential African finger foods.

Falafel

Falafel is a common finger food across North Africa. They are fried fritters traditionally made with ground fava beans or chickpeas and mixed with cumin, garlic, parsley, and other seasonings. Falafel fritters can be eaten alone or tucked into pita bread, garnished with tahini sauce, and enjoyed as a sandwich.

Fried Plantains

Plantains are a staple food of many Central-African countries. Unlike bananas, plantains are savory and prepared like potatoes, often diced or chopped and fried in oil. When deep fried, plantains become crisp and need little more than a dusting of salt to make a tasty snack or side dish.

Injera

Injera is a spongy, slightly sour pancake-like bread and is one of the signature foods of Ethiopia. Made from a cereal grain called teff, injera is a finger-food in the most literal sense, and is used as a "utensil" to scoop and bring food such as doro wat, a stew, to the mouth, where the stew and injera are eaten together.

Tags: finger foods, more than

Make New Meals With Zatarains Dirty Rice Mix Recipe

Rice is good in so many ways.

Zatarains Dirty Rice Mix is a delicious and inexpensive meal for lunch or dinner that you can find at your local grocery store. Learn turn this easy and quick meal into either a satisfying burrito or a healthy salad. Discover new ways to utilize ground turkey instead of ground beef to make these meals healthier for all without taking away the taste. With easy to follow steps anyone can master these recipes and save yourself and your family time and money.

Instructions

Recipe Number 1- Burrito

1. Cook your Zatarains Dirty Rice Mix according to the directions on the back of the box. For a healthier meal use ground turkey instead of ground beef. It still tastes great and is less fattening.

2. Grate some cheese, approximately 1 to 2 oz. is all you need.

3. Heat your tortilla in the microwave or in a pan until it's as hot as you like it.

4. Lay the tortilla flat and add the Zatarains Dirty Rice Mix and cheese onto tortilla.

5. Roll up your tortilla into a burrito and you now have a

new meal.

Recipe Number 2 - Salad

6. Follow the directions on the back of the box of your Zatarains Dirty Rice Mix. As previously mentioned, using ground turkey makes for a healthier meal.

7. Add 2 to 3 cups salad mix to a medium-sized bowl.

8. Pour 1 cup or less Zatarains Dirty Rice Mix over salad.

9. Pour 6 to 8 tbsp. ranch dressing over salad/Zatarains mix and enjoy this delicious new salad.

Tags: Dirty Rice, Zatarains Dirty, Zatarains Dirty Rice, ground turkey, directions back

Cook Blue Crabs And Clams

You can have your own seaside-inspired party by steaming large amounts of clams and blue crabs. While the clams need preparation and cleaning several hours before cooking, once readied, the clams and crabs steam in a large pot of water in minutes. Keep in mind that blue crabs have less meat so you will need about 2 pounds of live crabs per person.

Instructions

Make the Clams

1. Combine 1 gallon of water with 1/3 cup kosher salt in a 2-gallon bucket three to four hours before cooking. Immediately add all the live clams and let them soak until 1 hour before cooking so the clams will purge their dirt. Do not use iodized salt because it will kill the clams; after soaking, the clams should still be alive.

2. Strain the live, soaked clams in a strainer and rinse them thoroughly. Scrub their shells with a brush to remove any remaining dirt.

3. Put 2 tbsps. butter into the bottom of the steamer pot over medium heat. Add the garlic and onion and cook them until they turn soft and translucent. Pour the wine and hot pepper sauce over the garlic and onion in the bottom of the steamer pot and bring the mixture to a boil.

4. Place the live clams inside the top portion of the pot. Attach the top to the bottom of the steamer pot and cover with a lid. Steam the clams for 10 minutes until all of the shells open. Remove the clams to a table covered in newspaper and serve with seafood forks, crusty bread and melted butter.

Make the Blue Crabs

5. Fill the steamer pot with water. Check to make sure the water level will not touch the base of the steamer basket by placing the steamer basket on top of the pot. Remove the basket and add 2 tbsps. of crab boil seasoning to the water.

6. Bring the water in the pot to a boil. Place the steamer basket on top and put the live crabs into the steamer basket. When handling the live crabs, wear heavy gloves or use tongs. Pick up the crabs from the back between the back set of legs with your thumb on top of the shell and the rest of your fingers beneath.

7. Cover the pot with a lid and steam the crabs for 8 to 10 minutes or until the crabs turn bright red.

8. Serve the crabs atop newspaper covered tables with melted butter, crusty bread and bibs, napkins, small paring knives and small wooden mallets.

9. Eat the blue crabs. Pull the pincers from the crab's claws. Twist off the hind legs. Pull the remaining legs off. Wedge your knife on the underside of the crab between the meat and the base covering (apron) and remove the apron. Turn the crab over and repeat to pull off the top shell. Cut the gills and mustard off the underside of the crab. Slice the remaining meat from the shell and eat. Break the claws with the mallet and pull the claw meat out with your teeth. Discard the shell and move on to the next crab.

Tags: steamer basket, before cooking, blue crabs, bottom steamer, live crabs, Blue Crabs

How Does Margarita Mix Work

How Does Margarita Mix Work?

The Classic Margarita

The Margarita is a Mexican cocktail perhaps made famous by Jimmy Buffet when he sang the song "Margaritaville." The original margarita has had many variations made to it since then, and mixes are now being sold in liqueur and grocery stores alike. The classic margarita is made by mixing 2 ounces of tequila, 1 ounce of fresh lime juice and 1 ounce of Triple Sec or Cointreau in a shaker with ice. Wipe the rim of a special margarita glass with a lime and then dip into coarse salt. Pour in the margarita and dress the glass with a lime wedge. For a little extra touch to the classic margarita, some like to add a Grand Marnier floater to the top of the drink.

Other Margarita Mixes

You can find many of the common premade margarita mixes in a store. Some of these mixes already have the tequila in them, but many call for you to add your own tequila. They are a mixture of fruit juices such as lemon, lime, tangerine and strawberry. The best kinds to buy are the refrigerated brands because they taste fresher. Some of these custom-made margaritas use fresh fruit in the mix. Melon, kiwi and mango are some of the more popular fruits to use.

The Frozen Margarita

Frozen Margaritas are made in a special frozen drink machine. These machines have condensers and evaporators and actually freeze the drink but do not use ice.

To make them at home without a frozen drink mixer you can use crushed ice in a blender or smoothie maker. The key to the frozen margarita is to use just the right amount of sugar. A lot of the frozen margarita recipes call for 3 ounces of sour mix, which is not normally a regular margarita. The mixes are basically the same, and you can use fresh fruit in these also, but many of the recipes use the fruit liqueur in place of the fruit, such as strawberry or banana liqueur. Frozen margaritas are a wonderful drink but are usually very sweet.

Tags: classic margarita, Does Margarita, Does Margarita Work, fresh fruit, frozen drink

Cook A Virginia Ham

Cooking a Virginia ham is time-consuming, yet not difficult. Most of the time spent is in soaking the ham. It is very important to soak the ham for a minimum of 24 hours before cooking to make the ham tender and juicy. Part of the cooking process is boiling the ham in liquid. You can use a variety of different liquids, from cola to water. In this recipe for cooking a Virginia ham, we use pineapple juice.

Instructions

1. Rinse the Virginia ham completely. Fill your clean kitchen sink with cold water. Place the ham in the sink and let it soak for 24 to 36 hours. Remove the ham and wash again.

2. Place the Virginia ham in a large roaster. Cover with 1 gallon of pineapple juice. Bring to a boil, then lower the heat and simmer for 15 minutes per pound.

3. Remove the ham and peel off its skin. Let the ham cool slightly so that you do not burn yourself when peeling. Use a knife to carve off excess fat, if necessary.

4. Put the ham in large baking pan with the fat side up. Push cloves in the ham about 1 inch apart. Cover the top side completely with the cloves.

5. Mix 1 cup of brown sugar with enough white vinegar to form a paste. Spread the paste over the ham.

6. Preheat your oven to 350 degrees Fahrenheit. Bake the ham for 30 minutes. Remove the Virginia ham from the oven and let it cool. Carve the ham when it has thoroughly cooled down. Garnish with pineapple, if desired.

Tags: pineapple juice

Make Sweet Potato Pie

Sweet potato pie is popular in the southern United States. It's not as sweet as pumpkin pie, but it looks awfully similar. Serves 8.

Instructions

1. Preheat oven to 450 degrees F.

2. Scrub sweet potatoes with a brush, pat dry, and prick with a fork in several places.

3. Bake potatoes for 40 to 50 minutes or until they're very tender. Cool until you can handle them with your hands.

4. While potatoes bake, roll out the pastry dough and line a 9-inch pie plate with the pastry. Crimp edges as desired. (See "Make Piecrust Dough.")

5. Line the pastry with a piece of aluminum foil that has been folded in half. Make sure it covers all the dough. Put a handful of dried beans or pie weights over the foil.

6. Bake the pastry in the 450-degree oven for 8 minutes. Remove foil and bake 4 more minutes.

7. Take baked and cooled potatoes and cut them in half lengthwise.

8. Scoop the pulp of the potatoes into a large mixing bowl and mash them to a pulp.

9. Stir in sugar, cinnamon, allspice, nutmeg and salt. Add eggs. Beat lightly with a fork until just combined.

10. Gradually stir in buttermilk. Mix well.

11. Put the pastry shell on the oven rack and carefully pour filling into shell.

12. Cover the edge of the pie with foil. Reduce the oven temperature to 375 degrees F. and bake 25 minutes.

13. Remove foil and bake 25 more minutes, or until a knife inserted near the center comes out clean.

14. Cool for 30 minutes on a wire rack.

15. Chill at least 2 hours in the refrigerator before serving.

16. Serve with whipped cream.

Tags: bake more, bake more minutes, foil bake, foil bake more, minutes Remove, minutes Remove foil

Pick Zucchini Flowers

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As zucchini plants grow, they produce zucchini flowers. These flowers are the edible blossoms that will eventually become zucchinis, if left to grow in a garden. Zucchini flowers are delicately soft and taste faintly of zucchini. Many gardeners enjoy harvesting and eating these colorful, golden blooms. Zucchini flowers can be picked from the garden and used in salads, sautéed or battered and deep fried for a tasty summer delicacy.

Instructions

1. Separate the male blossoms from the growing zucchinis when the zucchinis begin to emerge.

2. Use the garden shears to cut the zucchini flowers from the stems in the middle part of the day. This will ensure that the blossoms are open. Leave approximately 1 inch of stem under the flowers.

3. Wash the blossoms immediately with cool water. Examine the flowers for any bugs while rinsing them. Pat the flowers dry carefully with a paper towel after rinsing.

4. Remove the zucchini flowers from the stems and make a slice into one side of the base of the flower to prepare it for cooking.

Tags: flowers from, flowers from stems, from stems, zucchini flowers, Zucchini flowers, zucchini flowers from

Cook Shrimp In A Mini Stovetop Smoker

Shrimp

Smoking seafood gives it a deeper flavor than other cooking methods, and mini stovetop smokers make smoking a possibility for cooks with the smallest of kitchens. Alder chips are often included with stovetop smokers along with other common smoking wood chips like hickory and oak. Use alder and peeled shrimp brushed with a bit of melted butter to cook a simple, delicious dish. Some cooks finish the cooking process by sauteing the smoked shrimp for just a couple of minutes before serving, giving the shrimp a more appetizing color.

Instructions

1. Sprinkle about a tablespoon of alder chips on the bottom of the smoker, spreading the chips to replicate the size of the stove's burner being used to heat the smoker.

2. Place the drip pan on top of the chips. Lining the drip pan with tin foil makes the cleanup easy.

3. If the smoker's interior rack is not nonstick, brush it with vegetable oil.

4. Arrange the shelled shrimp on the mini stovetop smoker's rack, leaving space between each shrimp and between the shrimp and the sides of the smoker.

5. Brush the shrimp with melted butter.

6. Close the smoker's lid about two-thirds of the way and center the smoker on the stove's burner.

7. Turn the heat to medium and wait for smoke to come from under the lid. When you see smoke, close the lid all the way shut and set a time for eight minutes.

8. When the timer goes off, turn off the stove and remove the lid. Depending on the size of the shrimp and the temperature inside the smoker, which can get up to 350 degrees, you may want to keep the shrimp in the smoker a bit longer next time.

Tags: melted butter, mini stovetop, stove burner, stovetop smokers, with melted, with melted butter

Ideas For Kids Snacks

Kids love to snack, but premade snacks that are purchased from the grocery store are often laden with fat, sugar and chemicals. Many snacks can be made with just a few simple and healthy ingredients that kids will love.

Freeze It

Kids love frozen foods. There are many healthy snacks out there that kids may not want if served the conventional way, but when frozen, these snacks become wonderful treats that kids will love.

Freeze yogurt in Popsicle containers or small paper cups with a Popsicle stick placed in the middle and kids will devour these healthy treats. Freezing sugar-free pudding in the same way creates a creamy, ice-cream-like treat.

Frozen red and green grapes can become yummy sparkling jewels when served in a pretty glass bowl. Lightly sprinkle damp grapes with a little bit of sugar before putting them in the freezer for added sparkle.

Dip 'Em

Dunking food into a sauce is always a hit with kids. A small dollop of caramel sauce is the perfect compliment for apples and bananas, while a serving of spaghetti sauce compliments string cheese, grilled chicken fingers, toasted English muffin strips, or even grilled tortillas cut into wedges.

Try melting creamy peanut butter in the microwave for a few seconds to create the perfect pool for dipping celery sticks, frozen waffle sticks or banana and apple slices. Marshmallow cream melted in the microwave for a few seconds is yummy to dip graham crackers and orange segments in.

Mix It Up

Fill bowls with ingredients such as corn cereal, popcorn, mini-marshmallows, chocolate chips and mixed nuts. Give each child a zip storage bag and let them create their own trail mix.

Arrange several different types of lunch meats, peanut butter, jellies, cheeses, crackers and breads so kids can mix and match their own sandwich-style snacks. Pair with grapes or apple slices and you have a very filling snack that will hold kids' appetites until their next meal.

Create Something Else

Putting peanut butter on a stalk of celery and sprinkling raisins on top becomes an exciting snack when you call it "Ants on a Log."

Spread a little tomato sauce on a whole-wheat English muffin, add mozzarella cheese, then put a couple of black olives for eyes, a green pepper slice for a nose, and half of a pepperoni round to make a smiley face. Cut the other half of the pepperoni round in half again to create horns. Bake at 350 degrees F for five to 10 minutes and you have "Monster Pizza."

Tags: kids will, peanut butter, that kids, apple slices, English muffin, half pepperoni

Cook A Light Macaroni Salad

Cook a Light Macaroni Salad

Eating a light macaroni salad on a warm summer night is a treat. These are also great for picnics, potlucks and some are even elegant enough for a casual dinner party. To make the recipe especially healthy, use a light whole wheat macaroni. Another option is to use half whole wheat macaroni and half enriched wheat macaroni.

Instructions

1. Boil the macaroni or other pasta in lightly salted water, with a splash of olive oil. Shells, spirals or bows are all good pasta choices for this dish. Drain the pasta and run cold water over it to cool it. Place the cooled pasta in a large mixing bowl and set aside.

2. Boil the chicken in lightly salted water until thoroughly cooked. Drain the chicken and rinse it in cool water. When the chicken has cooled enough to handle, dice it and toss it into the mixing bowl with the pasta. Add a sprinkling of black pepper to the mixture.

3. Wash the celery and grapes, and peel the onion. Using a fresh, clean cutting board, thinly slice the celery and toss it into the mixing bowl. Slice the grapes in half, and toss them into the mixing bowl. Mince the onion and toss it into the bowl.

4. Add salad dressing, yogurt and sour cream to the mixing bowl. Toss everything together, using a wooden spoon, cover and refrigerate. Spoon salad into a decorative dish prior to serving and top with cashews. Serve with a tossed green salad and melon.

Tags: mixing bowl, into mixing, into mixing bowl, toss into, wheat macaroni, Cook Light, Cook Light Macaroni

Good Dips For Triscuits

Food manufacturer Nabisco produces 15 varieties of Triscuits, as of 2011. These range from the original variety to reduced-fat to flavored varieties and even thinner versions of the original cracker. While many people place cheese, meats or other items on top of Triscuits, they are also ideal to dip into sauces and spreads.

Bacon Cheddar Dip

This is a cold dip ideal for making ahead of time and then storing in the fridge until just before guests arrive. In a mixing bowl, combine 1 pint sour cream, 1 cup shredded cheddar cheese, 1/4 cup bacon bits and two chopped green onions. Stir until well mixed. Substitutions for this recipe include cooking three or four slices of bacon and then chopping them into bite-sized pieces. You can also use low-fat or fat-free sour cream and cheese. Set the bowl in the center of a plate with regular, low-fat or thin Triscuits around the sides.

Crab Dip

In an electric mixer, place 1 lb. softened cream cheese. Mix on a low-medium speed until the cream cheese is fluffy. Transfer the cream cheese into a bowl. Add 1 lb. chopped crab meat, 2 tbsp. Worcestershire sauce and half of an onion, chopped. Mix until the ingredients are well combined. Next, place the dip on the center of a plate. Use the bottom of a cup or glass to make a well. Pour cocktail sauce into the well. Place Triscuits around the edge of the plate and serve.

Cheese Guacamole Dip

Slice and remove the pits from three medium-ripe avocados. Using a spoon, scoop out the avocado from the skin and place in a bowl. Using a fork or knife, roughly separate the halves of avocado. Next, add 1 cup shredded Mexican cheese blend followed by 8 oz. softened cream cheese. Stir the ingredients together until well mixed. You can also use packaged guacamole if ripe avocados are not available. To add some kick to the dip, add dashes of tabasco sauce to taste. Serve in a bowl with Triscuits around for dipping.

Dijon Ranch Dip

This dip adds a little tang to any party. In a bowl combine 2 cups sour cream with one packet of ranch dressing mix. Stir until well mixed. Next, add 1/2 cup chopped ham and 2 tbsp. dijon mustard. Continue stirring until well mixed. Then, place in the fridge for one to two hours until the dip is well chilled. Serve with Triscuits. For a variation, try using chopped bacon instead of ham. Additionally, you can use low-fat or fat-free sour cream as the basis for the dip.

Tags: cream cheese, until well, sour cream, until well mixed, well mixed

The Nutritional Facts For Chicken Of The Sea Sardines In Oil

The Chicken of the Sea brand has been around for many years. The brand name was adopted in 1952, when fishermen referred to white albacore tuna as "chicken of the sea." Chicken of the Sea sells sardines as well. These small fish are eaten in many different cultures, and they're readily available at most grocery stores. Sardines are often canned whole or with only their heads cut off. They are high in protein and healthy fats, and are canned in either water or oil. One serving of Chicken of the Sea's Sardines in Oil is equivalent to one 3.75-oz. can with the oil drained.

Fat

Fat is often given a bad reputation. People tend to think that consuming fat causes weight gain, but this is not necessarily the case. Saturated fats are bad for the body, but polyunsaturated and monounsaturated fats are healthy and needed by the body. Sardines are high in these good fats, with 8.5 out of 10 grams of fat per serving consisting of healthy fats. Only 1.5 out of the 10 grams of fat in this product consist of saturated fat.

Protein

Every gram of protein provides four calories of energy for the human body. Protein is important for proper cellular function, cell and muscle repair, maintaining a healthy immune system and many other necessary bodily functions. The recommended daily protein requirement for the average adult is between 46 and 56 grams per day. Chicken of the Sea's Sardines in Oil provide a large amount of protein per serving. One serving contains 16 grams of healthy protein, approximately one-quarter of the daily recommended intake.

Carbohydrates

Carbohydrates are another source of calories for the body to use as energy. Carbohydrates are the easiest form of energy for your body to break down and use. Chicken of the Sea's Sardines in Oil have a carbohydrate value of zero. However, this is an acceptable food for anyone following a low-carbohydrate diet.

Vitamins

Sardines contain 40 percent of your daily recommended intake of calcium and 6 percent of your daily recommended intake of iron. The meat itself contains these vitamins. Calcium is beneficial for the body, especially for bone health. Iron helps the body maintain healthy blood levels. If you don't get enough iron, you can become anemic, which causes a variety of symptoms, including exhaustion.

Tags: Chicken Sardines, daily recommended, daily recommended intake, recommended intake, healthy fats, percent your

Who Invented The Microwave

Almost every kitchen across America has one, in some shape or form. And much like electricity itself, almost every person believes they couldn't live without one. We're not talking about the coffeemaker, though there is some truth to our increasing need for that little wonder. No, what we're actually referring to is one of the most revolutionary inventions of the modern age: the microwave oven. They've become so commonplace that you probably don't even notice that they're there. Yet, when you do, don't you kind of wonder who's responsible for its creation?

Identification

The microwave oven's discovery pretty much comes down to one man, Percy Spencer. Spencer was an American engineer and inventor from Howland, Maine who was working at the Raytheon Company on magnetrons to produce a more efficient microwave radio signal. As it seems with most discoveries, the breakthrough really came about quite by accident.

Significance

As Spencer was working on one of the operational magnetrons, he noticed that the chocolate bar he was saving in his pocket had suddenly melted while in its vicinity. He put two and two together and connected the melting of the bar to the machine. So, he decided to test his theory out by placing some popcorn in front of the device. When he turned it on, the popcorn popped. From there, he constructed a metal box that would trap the microwave power to which was fed into it. Any food placed inside would rise in temperature, but not like a regular oven, quite a bit faster.

Time Frame

Soon after its discovery in 1945, the Raytheon Company filed for a patent on the process of microwaving and, before long, a "microwave" oven was equipped in a local restaurant for testing. Back in 1947, the oven was close to 6 feet tall and weighed over 700 lbs. Just imagine how much room it would take in your kitchen if they'd never have improved on its construction. Wouldn't be much of a necessity, now would it? In 1955, the first home model, a wall unit for around $1300, was introduced, but would take another twelve years for a slightly more affordable and convenient version to hit the marketplace, though it still cost close to $500.

Effects

It may come as a surprise to know that the first microwave ovens were not met with a great deal of favor, and wouldn't be until improvements were made on the 1947 version that commercial sales would rise. With this far more light and convenient model, restaurants began to realize what these ovens could mean for their overhead. Foods could actually be kept refrigerated until they were ordered and could be heated on almost the fly.

Expert Insight

Percy Spencer stayed on in the role of a consultant with the Raytheon Company until his death on September 8, 1970. At the time, he actually held a total of 150 patents, and is still considered one of the foremost experts on microwave energy. It's quite a feat for a man who never finished grammar school.

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Plants That Like Acid Or Alkaline Soils

Many varieties of plants grow in alkaline or acidic soil environments. Alkaline soils are defined as those that have a pH level above 7.0 while acidic varieties have a pH level below 7.0. Grown in a wide variety of sizes, shapes and bloom colors, they liven up areas of the garden where other plants cannot thrive. To ensure the plants thrive within their preferred soil environment, have the soil site tested.

Winter Daphne

Winter daphne (Daphne odora 'Marginata') is an evergreen shrub that grows in soil somewhat alkaline to acidic in nature. Winter daphne grows 3 to 6 feet tall and wide and has a moderate growth rate and rounded form. Winter daphne produces aromatic rosy-pink flower buds that open to white in winter to early spring. The green foliage on winter daphne is edged in yellow to create a contrasting display in the garden. Versatile, winter daphne is frost tolerant and, as an evergreen, retains its foliage year-round. Winter daphne grows best in part to full shade in humus-rich, well=drained fertile soil. It resents being transplanted. Grow winter daphne in USDA Plant Hardiness Zones 7 to 9.

American Arborvitae

American arborvitae (Thuja occidentalis 'Holmstrup') is a slow-growing evergreen shrub with a dense, narrow pyramidal shape. It grows 10 to 15 feet tall and 3 to 5 feet wide and features dense, scale-like foliage in vertical sprays that retains its rich color through winter, creating a brilliant screening or foundation plant. American arborvitae grows best in full sun to part shade and well-drained, moist soil. Versatile, it tolerates a wide range of soil types but prefers moist, alkaline to neutral soil. American arborvitae is intolerant of dry conditions. Grow American arborvitae in USDA Plant Hardiness Zones 3 to 7.

Angel Wings

Angel wings (Caladium bicolor) is a tuberous perennial plant grown for its brilliant, colorful foliage. It grows up to 2 ½ feet tall and wide and features arrow-shaped foliage that grows up to 1 ½ feet long. The colorful, veined foliage on angel wings is mottled in green and blotched with white, pink, red or a combination thereof. Angel wings bear calla type flowers that, if present, are often hidden by the foliage. Angel wings grows best in part to bright shade and acidic, humus-rich soil. Grow angel wings in USDA Plant Hardiness Zones 9 to 10.

Tags: grows feet, Winter daphne, American arborvitae, feet tall, grows best, grows feet tall

Make Salad More Interesting

When you think of salad, you might think of bland iceberg lettuce, an abandoned sliver of tomato, a few shreds of carrots and a lumpy dressing. With a little effort, you can make your salad more interesting easily and come up with some great twists on old recipes.

Instructions

1. Go nuts! Add nuts to your favorite salad. Not only are nuts healthy and vitamin rich, but they also provide the "crunch" that so many people miss when they eat a salad. It should be noted that nuts are have a high fat content. While it is "good fat," use them sparingly to avoid a high calorie salad. Consider chopping them to spread out the flavor. Also use different kinds of nuts, peanuts, walnuts, pistachios and different preparations of nuts; roasted, candied or seasoned.

2. Add fruit. Many people don't think of fruit in a vegetable salad, but there's no reason you can't add strawberries, blueberries or raspberries to your greens. Also add dried fruit. The burst of flavor is a nice contrast to the usual crisp lightly flavored vegetables found in your usual salad.

3. Try meat. Meats and cheese make salad a little more calorific, but go a long way in adding flavor. Add a nice piece of salmon over greens, or grilled chicken on a bed of arugula. Create fun recipes by adding meat. Also try cutting the meat into smaller pieces to spread it out. This will save calories, but add flavor.

4. Introduce herbs. Fresh herbs such as basil, oregano, thyme, sage and mint can really have your salad bursting with flavor and make it much more interesting. Go to your local farmer's market to find the freshest of the fresh. Chop or tear the herbs and toss them right with your lettuce.

5. Roast it. Almost every kind of vegetable can be roasted. Drizzle olive oil, add salt and pepper and cook over a flame for or on your grill. The flavors will literally burst from the normally boring vegetable.

6. Heat it up. Some salads, believe it or not, are best when warm. The best example of this is a warm spinach salad or a grilled Caesar salad where the romaine lettuce is actually cooked. You can have a hot sandwich, why not a hot salad?

Tags: flavor nice, more interesting, your salad

Make Jamaican Beef Stew

Jamaican cuisine is one of the healthiest because it gets its flavors from fresh vegetables and natural spices. If you want to try a Jamaican twist on a classic American recipe at home, you can make Jamaican-style beef stew. What sets this stew apart from the American kind is that Jamaican beef stew incorporates sweet potatoes and ground allspice, two traditional ingredients in Jamaican cuisine. Put a healthy and exotic pot of beef stew on the table by trying a Caribbean region's spin on beef stew.

Instructions

1. Place the beef in a large bowl with 3 tbsp. of flour, 1/4 tsp. of salt and 1/4 tsp. of pepper. Use your hands to completely coat the beef in the flour mixture.

2. Put large soup pot on stove. Add 1 tablespoon vegetable oil and turn the heat to medium high. While vegetable oil is heating, cut an onion in half with a sharp knife on a cutting board. Remove the skin and slice it into ¼-inch pieces.

3. Hold your hand (palm-side down) about 6 inches over the pot and if you feel heat, the oil is ready. Add the beef and onion, stirring approximately every two minutes until both the beef and onion are brown.

4. Use a sharp knife and cutting board to chop the sweet potato into 1 1/2-inch chunks while the beef and onions are browning. Add the potatoes to the pot when the beef and onions are done.

5. Pour 1/2 cup of beef stock into the pot with 1/4 tsp. of ground allspice and stir everything together. Put a lid on the pot and reduce the heat to low.

6. Let it simmer for at least 2 hours or up to 8 hours, depending on how much time you have. Approximately 15 minutes before it's done cooking, add peas or green beans and let them heat through for the last portion of the cooking time.

7. Taste the stew and add more salt and pepper to your preference.

8. Ladle stew over plates of prepared rice, mashed potatoes, biscuits or eat it by itself.

Tags: beef stew, beef onion, beef onions, cutting board, ground allspice