Stuffing Techniques

Serving stuffing at a meal is truly an opportunity for creativity. The ingredients and cooking methods for preparing stuffing -- or "dressing," as it is sometimes called -- are so diverse, just pondering the possibilities will make your mouth start to water. "Better Homes and Gardens" magazine online suggests that every stuffing recipe include a starch and a liquid, and for optimal success other flavors, like herbs and spices too. Pick your favorite of these techniques for this Thanksgiving, or try them all and keep stuffing birds all year round!

Traditional Stuffing Method

The traditional technique for stuffing a bird is to use 1/2 a cup of stuffing per pound of turkey and to push it into the body and neck cavities. Do not pack the stuffing tightly or it will heat too slowly. The turkey should then be cooked as usual, but be sure to check the temperature of the stuffing with the meat thermometer, so you know that both the meat and the stuffing are done.

Close the Cavity Method

Some cooks will want to secure the body cavity of the bird closed using the clamp that often is hooked into the legs of the turkey. A skewer can be used to hold the flap of skin over the neck cavity as well. Kitchen string can be used to wrap around the ends of the drumsticks against the skin along the tail, this will hold the body cavity closed to hold moisture.

Under the Skin

A method that has probably never occurred to most cooks is to place the stuffing in between the skin and the meat of the bird. This technique solves the problem of the stuffing cooking too slowly inside the turkey, and will keep the turkey meat juicier. Getting the stuffing under the skin can be accomplished with a delicate touch. Gently loosen the skin around the turkey's breast, legs, and thighs, and poke the stuffing under it one spoonful at a time. The only drawback to this method is that because there is limited space under the skin, you may end up with extra stuffing that will need to be baked in a separate dish anyway.

Don't Stuff at All

As suggested by Serious Eats' Alton Brown, you can always opt not to stuff the turkey at all. Cooking the stuffing in a separate dish (this is what technically makes stuffing into "dressing") has several advantages which can improve the stuffing and the turkey as well. When stuffed, a turkey will take longer to cook and therefore lose more moisture than a turkey cooked without stuffing. Also, when cooked inside a bird, stuffing has a tendency to heat unevenly, which can result in underdone stuffing---a danger because it has been soaked in the meat juices. So for simplicity, place the dressing in a baking dish and bake it alongside the turkey, using a meat thermometer to determine whether it is done.

Turducken

Another unusual method of stuffing a bird is to actually stuff three birds. This requires that you have a turkey, a duck and a chicken to cook, and it's a good idea to have a very large crowd to help you eat this monstrosity. Debone all three birds, then work the chicken inside the duck's deboned cavity, and then work the duck into the turkey's cavity. You can also stuff the chicken in the traditional manner first. Allow at least nine hours for cooking.

Tags: bird stuffing, body cavity, meat thermometer, method that, separate dish

Make Hot Horseradish

Make Hot Horseradish

If you want to make hot horseradish, the best route to take is to prepare your own fresh horseradish. When dealing with this unpeeled, fresh root, you have the opportunity to completely control its flavor and, more importantly, its level of heat. Whether you want ground horseradish with a little heat or you're a glutton for punishment who likes to have their taste buds rocked, you can control how hot your horseradish turns out during preparation.

Instructions

1. Wash the horseradish root, then peel the root to expose its white interior. Cut it into smaller pieces to fit into a blender or food processor. A meat processor is also suitable for a blender, arccording to nutrition specialist Janet Hackert. If you don't have any of these machines, you can dice it by hand.

2. Add vinegar after the horseradish has blended to the desired consistency. It is during this stage of preparation that you can control the heat of the root. Add vinegar immediately after blending for mild horseradish. Wait three minutes for a noticeably hotter flavor, according to Hackert. Horseradish.org, a website devoted to the root, states that oils known as isothiocyanate are released when horseradish is ground. Vinegar stops this reaction and stabilizes the flavor. Hackert suggests adding two or three tablespoons of vinegar for each cup of horseradish. Add salt to taste.

3. Put the mixture into jars or other storage containers and refrigerate. Freeze the horseradish for long-term storage. Refrigerated horseradish will maintain a quality taste for four to six weeks, while frozen horseradish can last over six months, according to Global Gourmet's Judy McCann.

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Cook With Oregano

Most of us have already used oregano in a dish--this common leafy herb is used in much of the Italian cuisine that has become a staple of the American diet such as pizza, pasta and lasagna, to name a few. Oregano can be used in many different dishes and is relatively easy to use. Its familiar flavor complements a variety of other ingredients like fresh tomatoes, mozzarella cheese and garlic.

Instructions

1. Choose oregano dried or from the plant. Many prefer to eat oregano fresh from the garden, and the plant grows well in multiple climates.

2. Choose the variety. Oregano has several varieties that are commonly used in cooking. Perhaps the most common in American cooking is the Italian oregano used in pizzas and other Italian dishes. A Greek variety also is used frequently in seafood and other dishes. A Cuban variety is sometimes used in Cuban cooking.

3. Choose whether your recipe calls for whole leaves or minced oregano. This depends mainly on other ingredients or just the preference of the chef.

4. Add oregano as needed, and when appropriate, during the cooking. Over-cooking the herb will subdue its flavor. You can even eat oregano "green" with cold dishes.

5. Ask an Italian chef. The use of oregano can be explained by those who regularly make the dishes it complements. A little advice from an expert can give you a more nuanced understanding about use this popular herb.

Tags: chef oregano, other ingredients

Care For & Eat Zucchini Flowers

Zucchini is a prolific bloomer.

You may not be in the habit of growing flowers to put food on the table, but when the zucchini begins to bloom, those giant blossoms make a delicious side dish for any meal. These prolific plants produce an abundance of blooms. The University of Illinois recommends picking only the male blossom for eating. Male blossoms appear on a slender stalk, whereas the female flower has a miniature-swollen fruit at the base of the blossom. Leave some male blossoms for pollination.

Instructions

1. Harvest zucchini blossoms in the middle of the day when they are fully open. Cut the blossom from the plant with a sharp knife leaving 1/2 to 1 inch of the stem attached.

2. Rinse the flowers in cold water to remove dirt or garden residue.

3. Place the zucchini blossoms in a bowl of ice water and store in the refrigerator until ready to use. This keeps the blossoms fresh and prevents wilting. You can hold them for 2 days in ice water, according to the University of Illinois Extension.

4. Make a batter with 1 cup of flour, 1/2 tsp. of salt and 1 cup of milk. Mix well.

5. Remove the zucchini blossoms from the ice water and pat dry.

6. Dip the blossoms in the batter mixture. Allow excess batter to drip back into the bowl.

7. Fry in hot oil until the batter is golden brown on both sides.

8. Place on paper towels to drain. Season with salt and pepper, if desired. Serve warm.

Tags: zucchini blossoms, University Illinois

Make Super Easy Sweet And Sour Chicken

Sweet and sour chicken is delicious over rice.

Sweet and sour chicken is a variation of a traditional Cantonese dish, sweet and sour pork. The sweet and sour flavors in the sauce come from a combination of ketchup, sugar and vinegar, and the dish often contains onions, bell peppers and pineapple. Sweet and sour chicken in Chinese restaurants is usually battered and deep-fried, but you can skip the messy, time-consuming frying process for a sweet and sour chicken dish that's easier to make and less fattening.

Instructions

1. Combine the chicken, cornstarch, salt and egg white in a bowl. Let the chicken sit at room temperature for 15 minutes. The egg white mixture will help the chicken develop a nicely browned crust without deep frying.

2. Heat the pan over high heat until very hot, then add the vegetable oil. Cook the chicken for about one minute on each side, or until browned but not fully cooked. Remove from the pan to a bowl and set aside.

3. Add more oil to the pan, if necessary, then add the ginger, peppers and pineapple. Cook for about one minute, stirring frequently.

4. Combine the ketchup, vinegar, Worcestershire sauce, pineapple juice and brown sugar. Add it to the pan and heat it until the sauce is simmering. Taste the sweet and sour sauce and add more salt, sugar or vinegar to your taste.

5. Stir the chicken into the sweet and sour sauce. Simmer over medium-high heat until the chicken is fully cooked.

Tags: sour chicken, sweet sour, heat until, about minute, fully cooked, peppers pineapple

Decorate Brownies

Brownies are every cook's best friend. They are an easy dessert to make from scratch and even easier with a mix. And the mixes actually taste great. But sometimes, you want to fancy things up a bit. You can decorate brownies the same way you embellish cupcakes or cookies. Your family and guests will be so impressed. Read on to learn decorate brownies.

Instructions

1. Line a 9 x 13 baking pan with aluminum foil and spray with a vegetable or canola oil spray. Cooking magazines use this trick all the time to show off perfectly shaped brownies. Just let a little of the foil hang off the ends to use as a lifter.

2. Bake a 9 x 13 pan of brownies, using your own recipe or a mix from the grocery store. You can doctor a brownie mix by adding in chocolate syrup, chocolate chips, nuts or candies.

3. Cool the brownies for about 15 minutes. Using the ends of the aluminum foil, lift the entire sheet of baked brownies out of the pan. Cool completely.

4. Cut the brownies into shapes using cookie cutters. You can use a biscuit cutter for round brownies.

5. Spread your favorite canned frosting over the tops of the brownies. Make a smooth layer.

6. Write names or draw pictures using a writing pack of frosting found at the grocery. You can also fill a pastry bag with frosting, and pipe on stars, squiggles or anything you want.

7. Chill the decorated brownies in the refrigerator for about 30 minutes to set the frosting. Enjoy.

Tags: about minutes, aluminum foil, decorate brownies

How Is Feta Made

Feta cheese was originally made with sheep's or goat's milk.

Feta is a salty, crumbly curd cheese that is generally used on salads, pastas, and Greek dishes. Feta has been popular among Greeks and Romans for several centuries.

History

Feta could have been originated as early as 8,000 years ago. It is even mentioned in Homer's The Odyssey. While feta is traditionally thought of as a Greek cheese, it may have actually originated in Italy. "Feta" means "to slice" in Italian.

Features

Feta cheese is crumbly, white and has a tangy, salty flavor. It can be produced in both hard and semi-hard textures. The harder cheese has a sharper taste and odor, while the softer cheese is less salty.

Production

Feta is made by combining milk with rennet -- an enzyme which causes milk protein to form curds -- and yogurt or buttermilk. The milk is warmed to 86 degrees, the buttermilk or yogurt is added and mixed thoroughly, and the pot sits for an hour. The rennet is added and mixed in after the initial resting, and then the pot rests for another hour while the cheese forms curds. The curds are salted, cut with a knife into cubes, poured into a cheese cloth and hung for six to eight hours. It is then sliced, left at room temperature for 24 hours, and refrigerated for five to seven days before eating.

Tags: added mixed, Feta cheese

Recipes For Kids Lunch Boxes

Public school cafeterias have never been known for making the highest quality food for young children. If your child has grown tired of eating the lunches made at school or if your child has specific food allergies, making a healthful, delicious meal at home is your best option. Over time, certain recipes for kids' lunch boxes have grown in popularity, and many others have fallen out of favor as new, more exciting lunch and snack foods have come on the market. A proper lunch box meal should contain enough food to ensure your child does not go hungry throughout the course of a school day, as well as healthy snack options to keep your kid in good shape.

Sandwiches

The cornerstone of every lunch box meal is a quality sandwich. To keep things healthy, try making your child's favorite with whole grain or wheat bread. If your child is resistant to the change, try explaining the health advantages of whole grain bread versus plain white bread. If this is still unsuccessful, it is okay to make the move back to white bread, but you should make an attempt to throw in an extra serving of fruits or vegetables to make up for the lost nutrition.

Make a sandwich your child enjoys. A turkey sandwich on whole wheat bread with mustard and lettuce is low in fat and calories and high in protein. Of course, there's nothing wrong with the occasional ham and cheese or roast beef sandwich either. While it is true that these sandwiches have a significantly higher levels of fat and sodium, they are fine in moderation as long as the overall meal is nutritionally balanced. You may want to consider introducing your child to various kinds of lunch meats before the school year begins in an effort to gauge his interest in the product. Don't be surprised if your child balks at some of the more adventurous lunch meats like liverwurst or olive loaf. When it comes to kids, it's usually best to stick with common sandwich meats such as turkey, bologna, roast beef, ham and salami.

Fruits and Vegetables

While it's usually no easy task to get a child to eat vegetables, most kids are far more receptive to fresh fruits. The manner in which the fruit is prepared is often the key to ensuring its consumption. If you notice that your child is not eating whole fresh fruits such as apples or peaches, you may want to consider cutting the fruit into pieces at home. Cut fruit is often easier for a child to eat, and food that is easier to eat gets eaten more often. Fresh fruit salads can be prepared at home, several days in advance. Go with whatever fruits are in season, just make sure that you store all of the cut fruit in the refrigerator to avoid spoilage. For an added treat, try macerating the fruit in a couple of teaspoons of sugar in a large bowl while stored in the refrigerator. The sugar will mix with the fresh juices of the fruit to create a rich syrup. A macerated fruit salad is a healthy dessert substitute with a fraction of the refined sugars of cookies or a candy bar. If your child is resistant to fresh vegetables and fruit, try some mildly processed fruit products such as applesauce.

Snacks

Snacks are typically the portion of a lunch that kids look forward to the most. Occasionally it is a good idea to pack healthy snacks for your child such as a granola bar or baked vegetable chips. Regular snacks such as cookies or chips are fine too as long as they are given in moderation, and the portion size is not too large.

If you don't feel comfortable packing a lunch box with cookies and chips, nuts such as almonds or cashews can make a great snack. Smoked almonds are high in nutritional value as well as flavor. As long as the other parts of the meal fall in line with normal dietary guidelines, parents should not be too concerned about the health value of the snacks their children are eating during lunch. The health value of the other components of the meal should be reinforced, however, to teach children the importance of a balanced diet.

Additional Ideas

If you are having a tough time getting your child to eat sandwiches, consider some of these alternatives for his or her lunch box. Healthy soups and stews can be kept warm in Thermos containers and can provide that extra boost of comfort on a cold winter day. Leftovers can make a good lunch as long as they are easy to eat and do not require refrigeration.

For meats such as chicken or beef, make sure you cut the pieces small enough prior to packing the lunch, as knives are typically not allowed on school campuses. If you are lucky enough to have a child who eats salad, feel free to pack salad components in his or her lunch box. Salad dressing should be kept in a separate container however, as it will oversaturate the lettuce if it is left on for too long.

Benefits

In addition to the obvious health benefits of packing your child's lunch, foods prepared at home can be significantly less expensive than purchasing a cafeteria prepared hot lunch. Parents should expect to save at least 30 percent in food costs when switching from school lunch to home packed lunch boxes. Children who bring lunch boxes to school also have significantly more time to eat their lunches due to the fact that they are not forced to stand in any cafeteria lines.

Warning

Making lunches at home can be time consuming. Mornings are often a very hectic time in many households and adding another preparation step could prove to be a very stressful addition to a morning routine. Pack a lunch box the evening before so there is no added stress during the morning. Packing in the evening will give parents more time to think about what it is they are putting in their child's lunch box, which will help regulate the portions and health value of the lunch.

Tags: your child, health value, lunch boxes, child lunch, child resistant, cookies chips, fresh fruits

Plan A Tea Party

Tea rooms are growing in popularity. If you go to a tea room and have a blast, consider planning your own tea party.

This should be fairly simple and a LOT of fun!!!

Here are some ideas so you can have your own tea party.

ENJOY!!!

Instructions

1. PICK A DATE and TIME and send the invitations out ONE MONTH IN ADVANCE.

* Usually tea parties are around 3 to 5 pm.

* Think of how many people you can serve in your home, comfortably.

* Note the type of dress you would like for your guests to wear.

* If you would like to host a traditional tea party, you will need to provide the refreshments, tea, etc. If you have a non-traditional tea party - invite each of your guests to bring an exotic tea and finger food.

2. YOUR PARTY

* Decorate your home with fresh flower arrangements

* Serve tea in tea pots and tea cups, you may go as fancy as you would like

* Have containers for those leftovers

In addition to your TEA and FOOD make sure you have these items on your TEA TABLE:

Small plates - napkins - cream - sugar/Splenda - lemon and lime slices - cups and saucers - teaspoons/forks

3. FOOD

You can go wild with the food or very simple.

Popular foods served with a tea are:

*TEA SANDWICHES - cut the crusts off your bread and make those dainty little sandwiches. (You may want to use a cookie cutter to cut your bread into decorative pieces OR serve on croissants.)

Popular ideas: Cucumber and cream cheese, pimento cheese, egg salad, ham and swiss cheese.

You can prepare ahead, but do keep bread covered with plastic wrap until serving. After the serving is done, cover your sandwiches with a damp paper towel to keep the bread moist.

*SCONES - there are many recipes online available. Give a few a try. Blueberry scones are always popular, but try a Brown Sugar/Banana Scone. for variety.

*SWEETS - always have a sweet treat at your tea. Tea cakes, cookies, fudge.

*Also, have a cool beverage to serve as well. Punch, iced tea, or anything refreshing.

4. TEA TO SERVE

*Use fresh cold water to boil - one teabag per one cup of water, follow the instructions on your tea box to prepare.

There are a variety of teas that you may serve at your party.

BLACK TEA

GREEN TEA

OOLONG TEA

WHITE TEA

BLENDED TEA ** this is my favorite category - Earl Grey, Irish Breakfast and Chai are in this category

HERBAL TEA

FRUIT TEA

Each category has a distinct taste - so for your guests consider 2 traditional teas and 2 different flavors. Also, have tea bags out for your guests to choose.

5. This TEA PARTY is your chance to go as simple or elegant as you desire.

The internet is full of good information - I've attached a few links at the end of this article in regards to recipes, teas and ideas.

Have you got some china in your cabinet? Use it.

Would you like to give favors? Go to the thrift store and pick up old tea cups and place in a tea bag with your homemade tea tag. Wrap it up in tulle and tie it up with a bow.

Be prepared for spills.

But the main thing you, as a hostess can do is HAVE FUN!!!! Laugh off the small stuff and make sure your guests are relaxed.

In it's essence, tea is very simple - yet it can transform to an elegant experience. As the hostess, you set the pace for your own tea party.

Tags: your guests, your party, Also have, keep bread, make sure

Make Marshmallows

Homemade marshmallows are a delicious treat.

Pillowy marshmallows made in your very own kitchen are a special treat for adults and kids alike. Only a few ingredients are needed, and the technique to make them is simple. After you take the first bite of a homemade marshmallow, you may never buy the bagged kind again.

Instructions

1. Line a 9- by 13-inch baking pan with wax paper.

2. Combine the confectioners' sugar and cornstarch and sift it evenly into the prepared pan. Pour the excess into a bowl.

3. In a bowl suitable for use with an electric mixer, place the unflavored gelatin and 1/2 cup water.

Set it aside until the gelatin has softened, about five minutes.

4. Place the bowl in a larger pan of simmering water and stir until the gelatin has dissolved.

5. Add the granulated sugar and continue to stir until it has dissolved.

6. Removed the bowl from the warm water and drizzle in the corn syrup and vanilla while beating with an electric mixer for 10 to 15 minutes until creamy and thick.

7. With a wet spatula, spread the mixture in the prepared pan. Set aside for 20 minutes to cool and set.

8. Lift the set marshmallows out of the pan and place onto a cutting board. Lightly dust it with the confectioners' sugar and cornstarch mixture.

9. Cut the marshmallows into squares. Dredge the pieces in more of the sugar and cornstarch mixture -- so they won't stick to one another -- and store them in an airtight container in a cool dry place.

Tags: sugar cornstarch, confectioners sugar, confectioners sugar cornstarch, cornstarch mixture, electric mixer, stir until

Cook Split Peas In A Crock Pot

Split pea soup makes a filling meal.

Split peas are available dry in 1 lb. packages, and feature a greenish-yellow appearance. According to the University of Utah, split peas are high in protein and other essential nutrients. While you can prepare slit peas in a variety of ways, such as on your stove top, making them in a Crock-Pot takes minimal effect. Simply place the split peas, along with any additional ingredients to make a soup, into the slow cooker in the morning and enjoy a hot meal at the end of the day.

Instructions

1. Place 1 lb. of split peas in a colander and rinse them under running water. Pick through the peas to remove any debris such as small pebbles.

2. Transfer the split peas into a Crock-Pot. Pour in 10 cups of chicken or vegetable broth.

3. Chop 1 cup each of peeled carrots, celery and white onion and add them to the Crock-Pot. Sprinkle in salt, ground black pepper and dried herbs, such as thyme, rosemary and parsley to taste.

4. Place the lid on the Crock-Pot and cook the split peas on "low" for six to eight hours, or "high" for four to five hours.

Tags: split peas, split peas, them Crock-Pot

What Is The Nutrition In Ampalaya

Ampalaya, or bitter melon, is the fruit of a climbing vine that belongs to the Cucurbitaceae family. Ampalaya is high in important vitamins and minerals. It also contains plant constituents that have been used to treat the symptoms of many diseases. The Latin name of ampalaya is Momordica charantia. The fruit is green, shaped like a cucumber and contains a substance called momorcidin that has a characteristic bitter, acrid taste.

Nutrients

Ampalaya is rich in soluble fiber, as well as important minerals like potassium, iron, folic acid, calcium and phosphorus. According to PhilippineHerbalMedicine.org, it also contains high levels of vitamins A, B and C. In addition, bitter melon has been used as a medicinal herb for many centuries in Asian countries like China, India and the Philippines. It is found in tropical and subtropical areas.

Phytochemicals

Ampalaya has phytochemicals or plant constituents like flavonoids, alkaloids, and triterpenoids that have been used traditionally to treat a number of problems like headaches, coughs, fever, wounds, burns, intestinal worms, liver and spleen problems, diarrhea, dysentery, colitis, infection and high blood pressure. The plant substances in bitter melon are receiving much attention as possible treatments for diseases like diabetes and cancer, according to Cucurbitane-type triterpenoids in Momordica charantia Linn by Sook Young Lee.

Plant Parts

The fruit, leaves, roots, seeds and juice of the plant are all of nutritional and medicinal value. The plant parts can be eaten fresh or dried and taken in powdered form. Some manufacturers encapsulate the powder and sell them in capsule form as an herbal supplement. For skin conditions, wounds, burns and headaches, the leaves are applied topically. They have disinfectant and astringent effects. The juice, taken in large amounts, is sometimes used as a purgative and abortifacient.

Scientific Data

The phytochemicals in bitter melon and how they act are not well understood. There is scientific data to show that some triterpenoids in bitter melon, such as one called charantin, may be useful in controlling blood sugar levels and therefore may be of value in the treatment of diabetes. Bitter melon is also being examined for its promising activity against obesity, cancer. HIV and other viral diseases, bacterial diseases and its analgesic, antioxidant and anti-inflammatory effects.

Tags: bitter melon, been used, also contains, have been, have been used

How Does Baking Pumpkin Seeds Affect Flavor

How Does Baking Pumpkin Seeds Affect Flavor?

The Pumpkin Seed

A pumpkin seed is also called a pepita. A pepita is an edible seed. Pumpkin seeds are white on the outside and green on the inside, and can be eaten. They are usually roasted or baked before consumption. This process dries out the pumpkin seed and makes the pumpkin seeds crunchy.

Giving the Pumpkin Seeds Flavor

Take the pumpkin seeds out of the pumpkin with a pumpkin scooper. Separate the seeds from the pumpkin insides. Add the seeds to a strainer and rinse completely under the faucet. Lay the seeds out on a baking sheet and sprinkle with salt. Bake the seeds in the oven at 350 degrees until a little golden. Wait for the seeds to cool off and enjoy as a snack. The salt adds some flavor to the seeds so that they are more pleasurable to eat. Any spice can be used instead of salt. Garlic is also a good choice.

Experimenting with Spices

Baking the seeds makes them crunchy, but you need to rely on the spices to enhance the flavor. Experimenting with the spices will help you find the flavors that you and your family prefer. Using cinnamon can give your seeds a breakfast flavor and make the pumpkin seeds a great cereal topping. Sprinkle the pumpkin seeds with paprika, bake them, and use them as deviled egg toppers. Try baking the seeds with worcestershire sauce and serving them atop a steak. There are many combinations you can experiment with. Keep the recipes that you like.

Using Pumpkin Seeds to Enhance the Flavor of Other Foods

Pumpkin seeds can be baked and added to some roasted corn. Both corn and the pumpkin seeds are crunchy. Mix them up for a great BBQ side dish. You can also add some pumpkin seeds to a bean dish to give it more flavor. Finally, add some pumpkin seeds to a baggy and pour in some Chex, peanuts, and Cheerios. Sprinkle some garlic and onion powder on top. Shake the baggy and enjoy the many different flavors.

Tags: pumpkin seeds, Affect Flavor, Baking Pumpkin, Baking Pumpkin Seeds, Does Baking

Are Roma Tomato Plants Determinate Or Indeterminate

Roma tomatoes are determinate, making them a good choice for processing.

Roma tomatoes are classified as paste tomatoes, and are often used for making tomato paste, ketchup or pasta sauce. They are determinate, meaning that most of the crop ripens at once -- a benefit for home gardeners wanting to process a big batch of tomatoes.

Roma Tomatoes

Determinate tomato varieties, such as Roma, take less room in the garden than indeterminate types. They stay compact, and growth halts once the plant begins producing fruit. Roma tomatoes don't need pruning, and may require only minimal staking or caging. The fruit matures within 70 to 75 days, after which production dwindles. For the home canner, this means that you can harvest a large crop within a few days for canning. The mature fruit has an elongated round shape and weighs around 2 oz. Roma tomatoes are resistant to the verticillium and fusarium viruses.

Growing Tips

Buy healthy transplants or start seeds indoors six to eight weeks before the last expected frost. Plant Roma tomatoes outdoors after daytime temperatures are above 70 degrees F. Cover the plants with floating row covers or plastic cloches if temperatures drop, because tomatoes can't tolerate cold. Fertilize the tomatoes with 1 tbsp. ammonium nitrate per plant when green fruits are the size of golf balls. Make two more fertilizer applications three and six weeks after the initial application. Keep the soil evenly moist throughout the growing season.

Considerations

Since determinate tomato types such as Roma tomatoes produce a large crop and then slow production, they aren't the best choice for fresh eating. Plant a few indeterminate types as well for a tomato crop that continues until the first heavy frost. Plant at least 10 plants per family member if you want to process Roma tomatoes. Five plants per family member for fresh eating is usually sufficient.

Uses

Peel Roma tomatoes and dip them in boiling water for 30 seconds to loosen the skins. Remove the skins and cut out the cores. Puree the tomatoes and cook them with basil, garlic and a bit of olive oil for a flavorful pasta sauce, or add peppers, onions, garlic and chili for a zesty salsa. Cook Roma tomatoes over low heat, stirring frequently. Their high sugar content causes them to burn easily.

Tags: Roma tomatoes, family member, fresh eating, frost Plant, indeterminate types, large crop, pasta sauce

Make Cream Puffs With Kitchenaid Mixer

Cream puffs, known as choux, are doughy French puff pastries filled with cream. Found in many shapes and flavors, the religieuse cream puff is a large puff filled with chocolate or coffee cream and topped with a smaller puff like a crown. There are also elaborate choux pastries such as the Paris-Brest, Saint-Honoré and croquembouche. But above all others is the internationally loved round profiterole. Light, fluffy and a easily made in a KitchenAid mixer, mastering cream puffs will add an entire genre of desserts to your repertoire.

Instructions

1. Bring water, milk, salt and butter to a full rolling boil in a medium saucepan. Slowly add the sifted flour into the mixture, stirring constantly to keep from creating clumps. Cook in the pan for two to three more minutes while stirring. The dough mixture will be thick, but stir until there are no lumps and the dough pulls away from the side of the pan.

2. Remove from heat and transfer to your mixing bowl. Allow to sit for five minutes to cool slightly. Attach the paddle, not the whisk. On low speed, add the eggs one at a time until well incorporated. The dough should be much more pliable and custard like. Remove the bowl from the stand and scoop into a pastry bag fitted with a #809 or larger tip (just cut the edge of the bag or use a plastic bag with a cut end if you do not have pastry bags).

3. Pipe 1-inch rounds onto a baking sheet lined with a silicone non-stick baking mat or parchment paper. Bake at 350 degrees F for 15 minutes. When cooled, carefully split in half to await filling.

4. Mix the choux cream. In a small bowl, let 1 tsp. gelatin bloom with 1 tbsp. water. Clean the mixer bowl. In a small saucepan, bring 1 ¼ cup whole milk to a boil. Add lemon or orange zest (optional). In a small bowl, beat 3 egg yolks with 1 ¼ cups sugar and 2 tbsp. cornstarch. Slowly add the milk to the egg mixture while stirring constantly--you must stir or else you will cook the eggs and have a scramble in the middle of your pastry cream. Pour the milk and egg mixture back into the pan and return to the burner and cook over medium heat for five minutes. Add ½ cup butter and melt stirring with a whisk. Add the gelatin and stir until melted. Remove from heat, and transfer to a small bowl, cover (touch the cream) and refrigerate until cold. You must wait until the cream is cold before you mix into the egg whites.

5. Attach the whisk to the mixer and whip ½ cup heavy cream to soft peaks. Using a spatula, gently fold in the cooled custard cream. Fill into a pastry bag, and pipe generous amounts onto one half of the cut choux. Top with the hat, dust with powdered sugar or drizzle with a chocolate sauce and serve.

Tags: small bowl, filled with, five minutes, from heat, from heat transfer, heat transfer, into pastry

Store Granola

Granola is a hearty and healthy breakfast option.

Granola, which traditionally consists of rolled oats and honey, is a convenient breakfast and snack food. Granola is made heartier and more filling with the addition of nuts such as almonds and cashews, raisins, dates and dried cranberries or blueberries. You can make your own healthy granola or buy it pre-made in boxes or bags. Granola is typically crunchy and needs to be properly stored to remain fresh and tasty.

Instructions

1. Buy a plastic cereal storage container. Choose a clear container that is large enough to hold the granola that is to be stored. Look for a container featuring an air-tight lid with a rubberized silicone seal and a convenient pour spout.

2. Pour homemade granola or the contents of an opened box or bag of store-bought granola into the cereal storage container.

3. Press the air-tight lid onto the plastic container, creating a secure seal.

4. Write the granola storage date on a piece of masking tape. Press the tape onto the plastic container as a handy reference.

5. Store the granola in a cool, dry location, such as a cupboard or pantry, for up to a week. Place the granola in a refrigerator, where it will stay fresh for up to a month, if you don't plan to eat it right away.

Tags: cereal storage, cereal storage container, onto plastic, onto plastic container, plastic container, storage container

Debone A Deer

To debone a deer you must first quarter it.

Removing deer meat from the bone is accomplished by sectioning the deer carcass. By removing the fore and hindquarters from the body, you will have sections of meat that are easy to handle and debone. This can be done on a counter, a tabletop or a cutting board.

Instructions

1. Take one of the hind or forequarters and lay it on the counter. Look at the quarter to see where the natural sections of the meat are. Above the knee is where you will cut steaks and roasts. The lower section is where you will cut meat for stews or hamburger.

2. Take the fillet knife and make a cut from the top of the shoulder bone down to the leg bone. Follow the leg bone with the knife until you reach the knee bones. Cut the meat away from the bone by making a second cut straight down from the top of the knee bone to the existing cut. You should pull away a sizable chunk of meat. Set this aside for later processing.

3. Cut any remaining meat from the upper section of the quarter in the same way. Set this aside.

4. Repeat the process on the meat below the knees. This meat will come apart in sections as you cut. Be sure to remove any tough tendon connections from the meat.

5. Do these steps with all sections of the deer. You should have at least four large pieces of meat when done, along with smaller pieces. Cut the smaller pieces into cubes for stew or grinding. Determine which of the larger pieces you want for roasts or cut them all into steaks by simply using the chef's knife to slice through the boneless meat.

6. Toss the bones into a stockpot filled with water and cook over medium heat until all remaining meat falls from the bones. This meat can be strained out and used for taco or fajita meat and other quick meals with just a bit of seasoning. Save the broth for soup stock.

Tags: from bone, meat from, remaining meat, sections meat, smaller pieces, this aside

Eat Oysters

Eating oysters can be a wonderful experience. You can eat oysters in many ways with different sauces, side dishes, wines, seasonings and more. Oysters are known aphrodisiacs and taste great on a cracker. You can add so many seasonings like Tabasco, oregano, basil, garlic, sea salt and lemon. Be inventive and make your own oyster treats! Learn eat oysters in a variety of ways and dazzle your tastebuds.

Instructions

1. Make sure the shell and the oyster are completely detached from each other and get your shellfish fork ready. Glance down at your fresh oyster an appreciate it's grace. Then slurp!

2. Add some a teaspoon of cocktail sauce, some red wine vinegar, a string of grated horseradish and a squeeze of lemon. Enjoy the smell of your fresh oyster and its seasonings, and then eat it.

3. Make a shooter! Take some Tabasco, some cocktail sauce, some vodka, and put the oyster in a shooter glass. Enjoy the rush of this fresh seafood treat.

4. Lift up an oyster shell and place it between your first two fingers and your thumb. Enjoy the fresh seafood liquid and oyster as you sip it slowly. Add Tabasco for taste if you want to spice it up.

5. Get some crackers and cheese. Cheddar or mozzarella cheese it fine. Use sliced green olives for garnish. Place some crackers on a plate, then add your oysters, then sprinkle shredded cheese over each cracker. Place in the microwave for 15 seconds or so, and then garnish with sliced green olives.

Tags: cocktail sauce, cocktail sauce some, fresh oyster, fresh seafood, green olives

Make Homemade Dry Rub

Dry rubs can be used for seasoning any type of meat.

Dry rubs are a blend of ground dry seasonings and spices used on meat before cooking. While marinades, a mixture of liquids and spices, requires the meat to sit in it, a dry rub is ready for cooking as soon as it is applied, cutting your food preparation time significantly. Most store bought rubs include more salt than necessary, and there is no way to tell how the spices have been handled or how long they have been sitting in a stock room. You can save money and improve the quality of your dry rub by making it yourself.

Instructions

1. Select a dry rub recipe that has seasonings you like for the type of meat you are cooking and the style you want to cook it.

2. Collect the spices you need for the dry rub you are making and put them on the counter. Get out your measuring cups and spoons, spice grinder, a towel, a medium sized bowl and one small bowl per ingredient.

3. Pre-measure each spice and put each one in it's own small, separate bowl or cup. Pour the salt, if any, directly into the medium sized bowl. Put a pan over medium heat.

4. Pour the first spice in the pan as soon as the pan is hot. Shake the pan gently over the heat until the scent of the spice is released. Avoid burning or browning the spice by watching it constantly and moving it every 10 to 20 seconds as it toasts.

5. Return the spice to it's bowl. While it cools, wipe the pan with the towel and replace the pan on the heat. Toast each spice in turn and return them to their bowls, wiping out the pan between spices. Adjust heat as necessary to avoid burning spices.

6. Take the first spice you toasted and feel it carefully to make sure it is cool. It only takes a minute or two for spices to cool down. Put it into the spice grinder if necessary and grind to desired consistency, then pour it into the bowl.

7. Grind each cool spice in turn as needed and pour them into the mixing bowl. Mix the spices together to blend them well.

8. Transfer the spices to an airtight container for storage. Keep the container out of direct light, in a cool, dry place. Before cooking, sprinkle spices liberally on the meat and rub it gently into all the surfaces.

Tags: each spice, first spice, have been, medium sized, medium sized bowl, sized bowl

Homemade Cereal Snack Mix

Your favorite cereals can become a snack mix to enjoy any time.

Even though you can buy packaged cereal snack mixes, many people prefer the taste of homemade. Cereal snack mixes are an easy treat for kids' sports teams, Christmas gifts, parties, or simply to have on hand when you crave a sweet-and-salty treat.

Instructions

1. Preheat the oven to 250 degrees, then line up four baking trays and divide the cereal, pretzels and nuts evenly among them. Each tray should have a mixture of the three cereals, pretzels, and two types of nuts. Mix the cereal and nuts together so that they are well blended.

2. In a medium saucepan over low heat, melt the butter, garlic powder, Worcestershire sauce, and sugar. Pour the sauce evenly over the four trays of cereal, nuts and pretzels. Mix well so that each piece of cereal is coated.

3. Bake the cereal mix at 250 degrees for 75 minutes. Every 15 minutes, remove the trays to stir the cereal so that all the pieces cook evenly. Allow the cereal mix to rest on cooling racks for one to two hours before packaging or serving.

Tags: cereal nuts, snack mixes

Recipes

This is a great recipe for anyone who likes artichoke. Read on to learn cook artichoke puffs on rye bread with cheese!

Instructions

1. Step one in making artichoke puffs with this recipe is to place bread slices on a cookie sheet and toast on one side only (easiest to put in oven on broil, watch closely as the will toast quickly).

2. Step two in making artichoke puffs using this recipe is to combine & mix mayonnaise and parmesan cheese. Add parsely, onion powder, and Worcestershire sauce.

3. Put some chopped artichoke hearts on untoasted side of bread. Top with a dollop of the mayonnaise mixture and cover this with the shredded Swiss or Jack cheese.

4. The final step in making artichoke puffs is to broil on a baking sheet until cheese melts and the puffs are bubbling. Yum!

5. Artichoke puff recipes are good recipes to learn to cook with. This artichoke puffs recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.

Tags: artichoke puffs, learn cook, making artichoke, making artichoke puffs, bread with, Step making, Step making artichoke

Cook Popcorn In A Paper Bag

You can make your own bag of microwave popcorn.

While "popcorn lung" may sound like a joke, it is in fact a very real ailment that has affected popcorn factory workers and at least one consumer. Instead of potentially exposing yourself to diacetyl - the chemical in some microwave popcorns that caused the condition - make your own popcorn at home. You can do this even if you do not have a stove. In fact, you can easily make your own bags of microwave popcorn.

Instructions

1. Put your popcorn kernels, olive oil, salt, pepper and any other seasonings you desire (such as dried herbs, garlic powder, cayenne or chili flakes) into a bowl and stir well with the spoon until the popcorn kernels are evenly coated with oil and seasonings.

2. Spoon the oiled and seasoned kernels into the brown bag, leaving any excess oil in the bottom of the bowl.

3. Close the bag and fold the top over twice in folds of about ½ to ¾ inch.

4. Staple the folded top of your brown bag to keep it shut. Use one staple on either end of the fold rather than an excessive number of staples, as this can cause damage to your microwave.

5. Put the bag of popcorn into the microwave and set the microwave to high for four minutes. Listen closely during this time and remove the bag as soon as the pops are three to five seconds apart. Remove the bag from the microwave at this point, even if the full four minutes has not passed.

Tags: make your, microwave popcorn, four minutes, popcorn kernels, your microwave

Start A Gfcf Diet

GFCF diets are becoming more and more common as people become more and more aware of food sensitivities and how they affect their health. GFCF means gluten free and casein free. Gluten is a protein found in some grains, mainly wheat. It can also be found in barely and rye. Oats contain gluten unless it specifically says that it doesn’t on the package. Most oats contain gluten because of cross-contamination with other grains. Casein is the protein found in milk. It is contained in cow’s milk and goat’s milk. It is hard for some people to digest and can cause problems in their systems. Starting a GFCF diet can be tricky. With all the ingredients found in foods today it’s hard to know what’s what. Sometimes wheat and milk products sneak their way into the most unlikely foods. It can be tricky, but it is possible.

Instructions

1. Make a plan. An eating change as extreme as this one must be well planned and well thought out.

2. Go through all the food in your kitchen and read the ingredients. Determine what hidden sources or gluten and casein you eat on a regular basis. Look for these ingredients: artificial butter flavor, calcium caseinate, caramel color, casein, caseinates, cereal extract, cereal Binding, celactosed whey, demineralized whey, filler, gelatinized starch, natural flavoring, hydrolyzed vegetable protein, modified food starch, and modified starch.

3. Educate yourself about what products contain gluten and casein.

4. Learn about alternatives to these products. You can get soy milk, rice milk or almond milk to replace the milk you use in cereals. You can buy rice based cereals to replace the normal cereal you eat for breakfast. A GFCF diet doesn’t have to mean an end to eating baked goods. There are plenty of substitute flours you can buy like rice flour, potato starch, and chickpea flour. You can usually find rice flour and potato starch at a good Asian market. You also may be able to find these products at a local health food store. There are mixtures of these flours that you can substitute for wheat flour in any recipe.

5. Find a good supplier of GFCF products. There are many online.

6. Find a support group. There are forums and online communities where people discuss being gluten and casein free. These are good places to find out about new food ideas and get help adjusting to this new diet. It can be difficult if you seem like you’re the only one following this strict diet. It’s good to know people who are doing the same thing.

Tags: contain gluten, gluten casein, casein free, flour potato, flour potato starch, GFCF diet

Clean Fringe On Oriental Rugs

Oriental rugs add a touch of luxury and rich color to any home.

Oriental rugs are commonly made from cotton or wool, and they often showcase elaborate and colorful designs. Regardless of the material, Oriental rugs require a delicate cleaning process to prevent damage. The fringe of Oriental rugs builds up dirt and debris from traffic and spills but regular vacuuming and scrubbing can damage the delicate fibers. With the proper technique, you can maintain the color and texture of the fringe on your Oriental rug.

Instructions

1. Vacuum the fringe on the Oriental rug with a brush attachment to remove loose dirt and debris.

2. Place a garbage bag with a towel on top of it underneath the fringe to protect the floor from the cleaner.

3. Mix 1 tbsp. ammonia and 1 cup warm water in a container.

4. Dip a cloth or sponge into the diluted ammonia. Blot the fringe to lift any remaining dirt and debris.

5. Mix 1 tbsp. white vinegar and 1 cup water in a container.

6. Dip a clean cloth into the diluted vinegar. Blot the fringe to rinse away any cleaning residue.

Tags: dirt debris, Blot fringe, fringe Oriental, into diluted, Oriental rugs, Oriental rugs, water container

Cook Pancakes For A Large Group

Pancakes can make a great breakfast.

Pancakes can be a quick, easy and appetizing way to feed a large group of people. Whether it's at a kids' camp or a weekend charity event, most people like pancakes and find them filling and appetizing. The recipe here makes 72 pancakes. If you estimate that most people will eat at least two pancakes, the recipe will feed approximately 36 people. If you are serving more than that, multiply the recipe ingredients accordingly.

Instructions

1. Set up your serving area. Once you get started on your pancakes, they will cook quickly, so you'll want to be sure to have condiments and dishes available for everyone. Stack as many plates, forks and knives as necessary on a folding table. Also provide a large bottle of maple syrup and butter for people to put on their pancakes.

2. Combine the flour, baking powder, baking soda and salt in a large bowl. Put the bowl aside.

3. Beat the eggs in another bowl. Slowly beat in the buttermilk and milk, vanilla and melted margarine. Pour into the dry ingredients and stir with a whisk until just mixed and smooth.

4. Heat a skillet over medium heat and brush with vegetable oil. Use only a small amount of oil but reapply the oil when your skillet becomes dry as you cook the pancakes.

5. Pour 1/4 cup of batter on the oiled skillet for each pancake. Cook approximately two minutes until the bottom of the pancake is golden brown and bubbles form on the exposed side. Flip the pancakes over and cook an additional one to two minutes.

6. Remove the pancakes from the skillet and serve immediately.

Tags: most people

Rice Fruit & Vegetable Diet

The U.S. Department of Agriculture (USDA) recommends a daily intake of at least three ounces of whole grain--such as brown rice and wild rice--along with dark and leafy vegetables, orange vegetables, dried beans or peas and canned, dry or frozen fruit. A rice, fruit and vegetable diet is effective and sustainable if the food is wholesome, nutritious, flavorful and enjoyable to prepare.

Rice

According to the Food Reference web site, more than 40,000 varieties of rice exist around the world. Avoid refined grains like white rice, which is high in starch and devoid of fiber. If you want to vary your diet, use enriched, vitamin-fortified white rice--one cup of cooked rice is equivalent to two ounces of refined grain.

Middle Eastern, Thai and Indian cuisines in particular offer a variety of rice dishes ranging from long-grain Basmati pilaf (brown Basmati is a healthier choice) to stickier, short-grain white rice used in steamed South Indian idlis. Light, medium-grain rice such as Sona Masuri is ideal for Indian puddings such as kheer and South Indian specialties such as lemon rice, tomato rice and vegetable rice. Both Basmati and Sona Masuri are aromatic and flavorful when cooked with a medley of spices such as clove, cinnamon, cardamom, nutmeg, saffron and cumin. Add powdered coriander to tomato or vegetable rice. Freshly chopped mint, spinach, coriander and thyme, as well as dried nuts, blend well with most varieties of rice. Enhance plain Basmati rice and black wild rice with channa (garbanzo gravy), rajma (red kidney bean gravy), black-eyed peas, lentil gravy or spicy, dry vegetables. (For recipes, visit www.tarladalal.com.) South Indian cuisine expert Mallika Badrinath and eclectic foodie Madhur Jaffrey are reliable sources. For Qabali Afghan rice and Indonesian spiced rice, see Resources.

Nishiki, a medium-grain Japanese rice, and long-grain Thai Jasmine rice, blend well with sauces, tofu and vegetables. Many people enjoy adding sliced pineapple and pine nuts to Thai fried rice. Spanish rice soaks up gravies and sauces, taking on just about every flavor you can whip up.

Italian rice such as Arborio, Vialone Nano and Carnaroli are excellent for creamy, rich, risotto. Red yeast rice, used primarily in Chinese and Japanese cuisines, is advocated in traditional Chinese medicine as a cholesterol-lowering agent.

Fruit

Get creative with fruit by making salads, smoothies, sorbet, fresh homemade juice and toppings for rice.

The USDA recommends women between 19 and 30 years to consume two cups of fruit daily. The amount for women aged above 31 is one-and-a-half cups. For men aged 19 and above, the requirement is two cups.

Vegetable

You can flavor almost any vegetable with different kinds of curry powder, chopped nuts or just a pinch of mustard seeds, fennel, cumin, powdered turmeric, cayenne pepper and salt. Equip your kitchen with utensils that can grill, bake, saute, steam and pressure cook vegetables and lentils. "Vegetable" from Williams-Sonoma, "Vegetarian: The Best-ever Recipe Collection" by Linda Fraser and "Indian Vegetarian Cookery" by Rajalakshmi Subramanian are helpful resources.

The USDA recommends the following daily servings of vegetables: Two-and-a-half cups for women aged 19 to 50 years, two cups for women over age 51, three cups for men between the ages of 19 and 50 and two-and-a-half cups for men over 51.

Tags: South Indian, USDA recommends, aged above, blend well, blend well with, cumin powdered, cups women

Cook Instant Polenta

In Italy, polenta often is served in place of potatoes or pasta.

Polenta, a staple of northern Italian cuisine, comes in many forms and can be prepared in several ways. It is made from yellow or white cornmeal, which is cooked with hot liquid until creamy. It can then be served as is, with the texture of mashed potatoes, or it can be solidified and cut into pieces, then fried for a firmer consistency. While traditional polenta can take 30 minutes or more to cook, instant polenta is precooked so that it takes only a few minutes to prepare.

Instructions

Creamy Polenta

1. In saucepan, bring water or stock, salt and olive oil to a boil.

2. Once water is at a rolling boil, remove pot from heat.

3. Add instant polenta, stirring vigorously with a wooden spoon.

4. Once polenta and liquid are fully mixed, return saucepan to medium-high heat.

5. Cook for five to six minutes, stirring constantly.

6. Remove saucepan from heat and let sit for one minute.

7. Add butter to taste (optional) and serve as is, or proceed to next section.

Solid Polenta

8. Pour creamy polenta into a greased baking sheet and spread until flat and even.

9. Chill until firm, about 10 minutes.

10. Using a knife, cut polenta into desired shapes.

11. Heat butter in frying pan over medium until melted.

12. Fry polenta shapes until browned on both sides and heated through, about four minutes per side, depending on size.

Tags: from heat, instant polenta, polenta into

Make Edible Sugar Crystals

Chemistry can be a boring and dry subject to many. Often, its abstract concepts are hard to grasp and the everyday applications hard to see. However, a simple experiment using everyday kitchen materials can bring tough concepts, such as crystallization, to life for even the most anti-science person. One such kitchen experiment, easy enough for a child to do with supervision, is growing edible sugar crystals.

Instructions

1. Prepare the jar. Cut a clean piece of string long enough to tie around the stick and dangle 2/3 of the way to the bottom of the jar. Wet the string and roll it in sugar to create "seed crystals" for the larger crystals to grow on. Tie it onto the stick and place the stick over the mouth of the jar, letting the string dangle in the jar.

2. Create a supersaturated sugar solution. You need twice as much sugar as water. Heat the sugar and water over low heat until the sugar dissolves.

3. Increase the heat until the mixture boils. Stir the solution constantly until it begins to boil and then allow it to boil without stirring for a minute.

4. Pour the sugar solution slowly into the jar. If your jar is not made of tempered glass, such as a canning jar or a Pyrex container, warm the glass with hot water to prevent it from cracking due to the quick change in temperature.

5. Place the jar in a well lit, warm area and allow it to sit undisturbed for several days. The longer it sits, the larger the crystals will grow. Once the crystals reach the desired size, removed the string, examine your crystals and enjoy.

Tags: heat until, larger crystals, sugar solution, sugar water

Fondue Fountain Ideas

Strawberries and other fruit pair well with chocolate in a fountain.

Cascading chocolate good enough to dive into certainly makes a fondue fountain fun. If you think that's a great idea, consider what other culinary magic these machines can produce, such as ribbons of warm cheese, caramel sauce or whatever your imagination can produce. As they grow in popularity for home entertaining, fondue fountains have moved beyond their sweet beginning, although chocolate remains a top choice.

Chocolate

Once you have rented or bought a fondue fountain, your thoughts likely will move toward chocolate. Semisweet varieties taste best if the dippers are sweet, such as fruit or marshmallows, while sweeter milk chocolate goes best with more savory foods, such as salty pretzels, advises Chocoley, a source of chocolate-related items and information. Things that might fall apart in the chocolate rainfall, including cake, work better if you pour the warm chocolate over them instead of dipping them, the website adds.

Sweet Dippers

If you use a chocolate fountain, you need foods to dip into the chocolate or top with it. While the list is endless, Chocoley suggests some of the following dippers: marshmallows, cereal bars, pretzels, frozen pastries, cookies, sponge or angel food cake, many kinds of fruit, brownies, cheesecake, cream cheese, nuts, ice cream bars, popcorn, potato chips and doughnuts.

Cheese

Cheese can be turned into a fondue or sauce for a party fountain.

If you're not thinking dessert, you might want to put a cheese sauce into your fountain. Following the machine's directions, you should be able to use cheese in any good fondue fountain, notes the Great Party Recipes website. Ideas include nacho cheese and other cheese sauce recipes, according to ChocoFountain, a website about the use of fondue fountains.

Savory Dippers

Cheese sauce requires a different list of dipping ideas. ChocoFountain gets your imagination flowing with the following suggestions: small hot dogs, breads, bread sticks, meatballs, chicken, tiny tacos, potatoes cut into wedges, meats, vegetables and cubed cheese.

Other Ideas

If you follow the fountain's directions, your imagination can help you get a lot out of the machine, Great Party Recipes notes. The fountains normally can handle either hot or cold types of fondues. Beyond cheese and chocolate, try caramel sauce, dressings for salads, barbecue sauce and other sauces.

Tags: fondue fountain, your imagination, caramel sauce, chocolate fountain, fondue fountains, Great Party, Great Party Recipes

Sesame Oil Alternatives

Using other oils in place of sesame oil may be healthier.

Sesame oil is a main ingredient in many Asian dishes. You may want a substitute if you are allergic to sesame seeds, if you don't have sesame oil or don't like the taste, or want oil with fewer calories. Sesame oil alternatives are other oils, or seeds.

Peanut Oil

Peanut oil adds a a distinct flavor that goes well with Asian dishes, so it is an appropriate substitute for sesame oil. The flavor of peanut oil is the closest to sesame oil. Use the same amount of peanut oil as you would sesame oil.

Olive Oil

If you are looking for a healthier option, olive oil is your best choice. Olive oil does not have the same taste as sesame oil, but it does offer health benefits. Use slightly less olive oil than you would sesame oil, but cook with it the same.

Sesame Seeds

If you want to cut down the oil in your dish, but still want the sesame seed taste, use sesame seeds in your recipe. Put a small amount of butter or oil in a pan, pour the seeds in the pan, and brown them on a low temperature. Make sure you do not burn the seeds. Pour the seeds into your recipe when it is almost finished cooking.

Make Your Own

If you need an alternative to sesame oil because of the cost or availability, make your own. Brown one and a half teaspoons of sesame seeds in a half teaspoon of oil for every tablespoon of sesame oil. You can alter the flavor by adding less or more seeds.

Tags: sesame seeds, Asian dishes, other oils, taste sesame, would sesame, your recipe

Make A Decorative Bowl

A decorative bowl is a useful item to have stashed away in a cupboard of your home, as it can be used as part of a simple centerpiece, as a candy dish or to hold a salad for a dinner party. You can spend a lot of money on a decorative bowl at a department store or you can transform an inexpensive clear glass bowl into a more festive piece with inexpensive supplies form the craft store.

Instructions

1. Paint a small area on the outside of the bowl, slightly larger than 2 inches square, with the decoupage medium.

2. Place a square of paper in the decoupage medium on the outside of the bowl. Smooth the piece of paper with your fingers to get out any air bubbles that may be trapped between the paper and the bowl.

3. Paint a layer of the decoupage medium over the top of the piece of paper with your foam brush, making sure to paint the medium past the edges of the paper to seal it to the bowl.

4. Paint another small area that slightly overlaps the first with the decoupage medium. Adhere another square of paper to this area, so it slightly overlaps the first and paint over it with more medium.

5. Continue to cover the bowl with squares of paper in this manner until the entire bowl is covered. Let the bowl dry overnight. Paint one last coat of the decoupage medium over the entire outside of the bowl. Let it dry for another 24 hours before use.

Tags: decoupage medium, outside bowl, bowl Paint, decorative bowl, decoupage medium over, medium over, overlaps first

Make A Fresh Fruit Salad

A fruit salad combines an assortment of your favorites.

A fresh fruit salad is a healthy addition to any meal and can even be a meal in itself. While a fruit salad is a delicious, nutritional and cool meal for hot summer months, it is good any time of the year. Making a fruit salad at home is easy to do. There are no wrong or right ways to make one. While there are recipes for fruit salads, the best one is one made with your favorite fruits.

Instructions

1. Gather your favorite fresh fruits or an assortment of seasonal fruits. For summertime, consider blueberries, strawberries, blackberries, watermelon, peaches and mango. For wintertime, consider apples, oranges, kiwis, bananas and pomegranate. For a salad for four, use three or four apples, oranges, peaches and other small fruits, and a small melon.

2. Measure 1 cup of each of the berries you want for the salad.

3. Wash all the fruit without peels under cold running water.

4. Slice the larger fruits, such as watermelon, mangoes and bananas, into bite-sized pieces. Make sure you remove as many seeds as you can. Keep the berries whole.

5. Mix together all the fruit in a large bowl.

6. Sprinkle a tablespoon of lemon juice over the fruit. The lemon juice helps to preserve the color of the fruit. Stir to spread the juice.

7. Serve the fruit salad and refrigerate unused portions.

Tags: fruit salad, apples oranges, lemon juice, your favorite

Cook Japanese Rice

Rice is a staple in many cultures. In Japan, rice is the most important food. For example the word rice in Japanese is "gohan" which also means "meal," while breakfast is "Asa (morning)-gohan. As in many cultures, rice is offered with every Japanese meal. A pot of rice is left on the kitchen table whenever anyone might need a snack in between meals. This article will help you cook Japanese rice.

Instructions

1. Wash the rice thoroughly. Rise and re-rinse the rice until the water runs clear. Drain and then set aside.

2. Fill your rice cooker or a deep pan with water. Use 1/5 more water for every cup of rice. For example, for one cup rice, use one and 1/5 cup water. Pour in the rice and let it soak for at least an hour.

3. Place a lid on the pan and start cooking the rice on high heat until the water has come to a boil. Afterwards, lower the heat and cook the rice for 15 to 20 minutes. Be sure not to burn the rice on the bottom.

4. Take the rice off the stove and let it settle or steam for 10 to 15 minutes. Do not take the lid off during this time.

Tags: many cultures, until water

Unspice Chili

You can rescue an overspiced chili with a few cooking techniques.

Many people enjoy a good, spicy chili with plenty of hot peppers. Cooks often learn the hard way, however, that a bland chili is much easier to spice up than chili that's too hot is to unspice. If you have overspiced your chili there are a couple of standby tricks that will bring help you it back down to a more palatable condition.

Instructions

1. Add water to your chili and more beans and vegetables or other non-spicy materials. This will dilute your chili slightly, but potentially reduce its spiciness drastically.

2. Peel a potato or carrot to expose as much surface area as possible. Slice it into a few large chunks and add it to your chili, then simmer for several minutes. These starchy vegetables will absorb some of your chili's spice. Then remove the potato and carrot pieces and serve them on the side for spice lovers, or simply discard them.

3. Serve your chili with plenty of shredded cheese and sour cream on the side. Capsaicin, the flavorless compound that makes food hot, is soluble in dairy products. Some cheese, sour cream or plain yogurt added to the top of your chili will reduce its apparent hotness. The fat in these dairy products helps lessen the heat, so avoid any reduced fat or no-fat versions.

4. Add a small amount of sugar to your chili. Add enough to taste so the sweetness does not interfere with the overall savory flavor.

5. Add an acidic fruit to your chili like lime juice or crushed pineapple. Tomatoes also will help dissolve the heat from the chili peppers without interfering with the flavor.

Tags: your chili, chili with, cheese sour, cheese sour cream, chili with plenty

Make Turkey Divan From Thanksgiving Leftovers

Our family has a traditional of making Turkey Divan a day or two after Thanksgiving. It's a relatively easy to make casserole containing some healthy ingredients (like broccoli) to start easing us back into normal eating patterns.

Instructions

1. Cut the broccoli up into bite-sized pieces and steam it until soft.

2. Cover the bottom of a casserole dish with the steamed broccoli. This is where you get to choose how healthy this dish is - a thin layer is a token stab at healthfulness, where a couple inches starts to really mean something.

3. Cover the broccoli with a layer of leftover turkey, cut into bite-sized pieces. Either white or dark meat will do.

4. Melt the butter into a saucepan over medium heat. Add the flour and mix well. Slowly add the milk, stirring constantly.

5. Add a cup or two of grated swiss cheese to the sauce. Here's another opportunity to choose your desired level of healthfulness - a lot of cheese will be tasty, but rich!

6. (Optional) Add the wine to the sauce.

7. Add salt and pepper to the sauce to taste.

8. Pour the sauce over the turkey. Top with a sprinkling of grated parmesan cheese.

9. Bake in a 325 degree oven for about 15 minutes - until the cheese on top is melted.

Tags: bite-sized pieces, into bite-sized, into bite-sized pieces, Turkey Divan

Cook Garlic Bread Under The Broiler

While baguettes are ideal, garlic bread can be made with your favorite, crusty bread.

As the butter drips from your fingers onto your plate, the smell of garlic wafts through the air as you bite into the warm, crusty bread. All garlic bread experiences should be this sensory, and if you forego the imitation garlic salt sprinkled over buttered rounds of bread route, and instead take a couple of minutes to make your own garlic bread under the broiler, you want be disappointed.

Instructions

1. Adjust the top rack to within approximately six inches of the top heating element.

2. Preheat the broiler.

3. Combine butter, garlic and olive oil in a food processor and pulse until the butter assumes a whipped consistency. If you don't have a food processor, finely mince the garlic and combine it with butter and oil in a small bowl and mix with a fork until the butter is blended.

4. Slice the baguette in half lengthwise and separate the top from the bottom. If the length of the bread will not fit in the dish, cut each piece in half, creating four pieces.

5. Spread the garlic butter on each half of the bread and place in the dish.

6. Sprinkle the buttered bread with parsley.

7. Place the dish in the oven and broil for approximately one to two minutes or until the bread begins to brown slightly at the edges and the butter glistens.

8. Remove the dish immediately from the oven.

9. Slice in 1-inch increments to serve.

Garlic Cheese Bread

10. Adjust the top rack to within approximately six inches of the top heating element.

11. Preheat the broiler.

12. Combine butter, garlic and olive oil in a food processor and pulse until the butter assumes a whipped consistency. If you don't have a food processor, finely mince the garlic and combine it with butter and oil in a small bowl and mix with a fork until the butter is blended.

13. Slice the baguette in half lengthwise and separate the top from the bottom. If the length of the bread will not fit in the dish, cut each piece in half, creating four pieces.

14. Spread the garlic butter on each half of the bread and place in the dish.

15. Sprinkle the buttered bread with parsley and the parmigiano reggiano.

16. Place the dish in the oven and broil for approximately one to two minutes or until the bread begins to brown slightly at the edges and the cheese melts.

17.Remove the dish immediately from the oven.

18. Slice in 1-inch increments to serve.

Tags: food processor, until butter, 1-inch increments, 1-inch increments serve, Adjust rack, Adjust rack within

Make Sofrito For Arroz Con Pollo

Sofrito is a traditional ingredient in many Latin American dishes, and is versatile enough to include in beans, stews, and soups. It's particularly delicious in arroz con pollo, Spanish chicken and rice. There are many ways to make sofrito, but an uncooked version will preserve the flavor of the fresh ingredients.

Instructions

Make Sofrito

1. Use your fingers to pull the cilantro and parsley leaves from the stems. Discard the stems. Bunch the cilantro and parsley with one hand and carefully chop it with a chef's knife. Repeat.

2. Place the sweet red pepper on the cutting board. Cut around the core and pull the stem out. Cut the pepper across, and use your fingers to pull out the seeds and white inner part.

3. Cut each pepper half into thin strips, and then bunch up the strips with one hand, and chop the pepper. The pieces should be fairly small. Repeat with the sweet green pepper.

4. Place the garlic clove on the cutting board, and press the rounded edge of a fork against the clove. Press the fork down firmly with your hand. The peel will pop off easily. Mince the garlic with a serrated knife.

5. Slice the ends off the onion. Cut about 1/4 inch into each side, and pull off the onion peel. Chop the onion into small cubes.

6. Wash and chop the tomatoes.

7. Put about half of the prepared ingredients into a food processor. Pulse the mixture several times, stopping to scrape down the sides. Add the rest of the ingredients and pulse until the mixture is totally blended into a paste. Add the olive oil and blend.

Store Sofrito

8. Reserve about 3 tbsp. of the prepared sofrito, and set it aside to use in the arroz con pollo.

9. Put the remainder of the sofrito in a plastic container with a tight seal.

10. Store the sofrito in the freezer for up to 4 months, and thaw it as needed, or store it in the refrigerator up to 1 month.

Tags: arroz pollo, cilantro parsley, cutting board, fingers pull, Make Sofrito, with hand, your fingers

Serve Green Pepper Jelly

Green pepper jelly is a condiment that balances sweet and spicy flavors, making it a favorite at parties and social gatherings. It is usually made with green bell pepper and often incorporates hot peppers that are green, such as jalapeno. While it is a relatively common sight at party buffet tables, it should be noted that there are several different ways that this condiment can be served to your guests.

Instructions

1. Smother a brick of cream cheese with green pepper jelly. This will balance the sweetness, acidity, and spice of the jelly. Spread this mixture on crackers or warm slices of baguette.

2. Use as the base for a flavorful citrus marinade. Pulse the jelly in your food processor, adding a few tablespoons of orange juice at a time until the marinade takes on a smooth, liquid consistency. Soak chicken, seafood, or pork in this mixture for 30 minutes before cooking.

3. Pulse a tablespoon of the jelly in a blender, then stir in a Boston shaker with champagne. Pour into a champagne flute to create a uniquely refreshing cocktail with just a hint of spice.

4. Stuff storebought puff pastry shells with green pepper jelly, adding neufchatel cheese or shredded ham to the shell for added flavor.

5. Saute fresh spinach, diced red onion, and scallions until wilted. Top toasted slices of bread with spreadable herb cheese, a dollop of green pepper jelly, and the wilted vegetable mixture.

Tags: pepper jelly, with green, green pepper, green pepper jelly, this mixture, with green pepper