The Best Chili Ingredients

Chili recipes vary depending on personal taste.

Nearly every fan of this soupy meal swears by their own take and preference on how chili should be made. Some even incorporate a secret ingredient into the mix. Finding the perfect recipe for chili starts with lining up the ideal ingredients.

Meat

The heart of any chili dish, meat provides the base for any soup.The first chili recipe was used by Texas cowboys in the 1840s. The men would pound beef fat and dried beef with chili peppers and salt. They would then boil the concoction together for food on the trail. Many chili recipes use hamburger or ground chuck, but other styles are also popular. One blue ribbon winner at a chili cook-off took home the $20,000 prize by blending two and a half pounds of lean ground chuck with a pound of ground lean pork. Other people use deer meat, especially during deer hunting season. Vegetarians do not have to feel left out at the dinner table. Many vegetarian chili recipes implement meatless ingredients like soy burger substitute and wheat. Others play up the beans, cooking up a variety of bean types for additional flavors.

Tomatoes

Tomatoes pack a prominent punch in chili recipes. The best mouth-watering varieties would be lacking without the tomato sauce that holds all the other ingredients together. Many recipes use tomato sauce, diced tomatoes or tomato juice as a foundation ingredient for the chili. Add salsa to give your chili an extra spicy tomato kick.

Spices

Some like it hot while others prefer the medium variety. Chili is one of the few meals that has the potential to satisfy anyone's taste bud level. What spices you use depends on the desired effect. Chili powder, cayenne pepper and even black pepper give more kick to each bite. Other recipes splurge on a dash of hot sauce into the chili mix. Use as little or as much as you like, and taste for preference.

Secret Ingredients

Because chili is such a deeply personal dish, the most important ingredient is one you add yourself. Adding something sweet offsets much of the spicier ingredients. Some examples of secret ingredients for chili include honey, brown sugar, pickle juice, cornmeal, baking cocoa and many more. Supplementing your own twist on a basic chili recipe may be a trial and error process, but once you have the right recipe down, you will use it time and time again. Pretty soon, people will be asking you make a great pot of chili.

Tags: chili recipes, chili recipe, ground chuck, tomato sauce

Make Hawaiian Pizza

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Make your own easy Hawaiian pizza.

Skip the delivery service and make your own Hawaiian pizza just the way you like it, with plenty of cheese and pineapple. Save time with a boxed or premade crust and you can have it ready and on the table in no time. No more wondering if the delivery driver got lost on the way to your house. Add this to my Recipe Box.

Instructions

1. Preheat oven to 425 F. If you are using a prepared dough, follow the temperature on the package.

2. Prepare the dough and spread onto a baking sheet or pizza pan. Place aluminum foil between the pan and the dough, if you like, so the dough won't stick, or use a bit of cooking spray.

3. Spread the pizza sauce evenly on the dough.

4. Sprinkle the mozzarella cheese evenly over the sauce.

5. Cut the ham into about 1/2 cup of bite-sized pieces. Arrange the ham on top of the mozzarella. Canadian bacon can be substituted, if you prefer.

6. Cut the pineapple into small pieces if needed, and distribute evenly over the pizza. Top with a bit more cheese, if desired.

7. Place the Hawaiian pizza in the center of the oven. Cook for 8 to 15 minutes, or until the crust is golden brown and the cheese is melted.

Tags: evenly over, Hawaiian pizza

How Long Should You Bake A Roast

Roasting is a simple cooking method that involves little preparation but has delicious results. All kinds of meat and poultry can be roasted in the oven. The cooking time depends on the oven temperature and the size of the joint or bird. For poultry and pork the internal temperature must be checked to ensure safety; for beef, lamb and veal it is less important as these meats can be safely eaten rare. A meat thermometer is the most accurate way to check for doneness, but there are other methods, too.

Roast Beef

A few techniques can be used for roasting beef. One method is to cook the joint at a high temperature, around 475 F for the first 20 minutes of cooking in order to create a tasty crust on the outside, then reduce the temperature to about 375 F. Cook the joint at this temperature for 15 minutes per pound for rare meat, plus another 15 minutes for medium meat and another 15 for well done meat. An alternative method is to cook the joint at a constant temperature of around 325 F for 18 to 20 minutes per pound. The internal temperature of the meat will be about 140 F when rare and 170 F when well done. The juices will be red when rare, pink when medium-rare and clear when the meat is well done.

Roast Pork

Pork must always be roasted to at a temperature of at least 275 F throughout the cooking process to avoid the risk of food poisoning. If the meat has a layer of fat, roast it uncovered with the fat side up. Pork should be roasted at a constant temperature of around 325ºF for about 35 to 45 minutes per pound. If the joint is rolled or boned it will take 5 to 10 minutes extra per pound. Because cooking times are affected by the type, shape and thickness of the joint it is best to check the internal temperature with a meat thermometer. The internal temperature needs to be at least 160 F, and the meat should have no pinkness or translucency.

Roast Lamb

Roast lamb can be served rare with the meat still pink in the middle, or well-done depending on your personal taste. Almost any cut of lamb can be roasted. Place the lamb in a roasting dish with the fat side up in a 350 F oven, uncovered. Roast it for 30 minutes per pound. Rare lamb will have an internal temperature of about 165 F; for well done meat it should reach 175 F to 180 F. There is usually no need to baste lamb as it tends to be quite fatty and therefore self-basting.

Roast Chicken and Turkey

If you have a frozen chicken or turkey it is important to thaw it out thoroughly before cooking. It is important that the meat is thoroughly cooked to avoid the risk of food poisoning. If the bird is stuffed it is equally important that the stuffing reaches a high enough temperature to kill any bacteria. Some recipes suggest coating the skin with butter, oil or strips of bacon to ensure moistness, but it will cook well if the skin is simply left dry, too. A whole chicken or turkey is usually roasted at about 350 F. Some cooks will begin at a high temperature to crisp the skin and reduce it after the first 20 minutes. A general rule for cooking time is 20 minutes per pound plus another 20 minutes. For a turkey weighing over 6 pounds cook for 15 to 20 minutes per pound plus 15 to 20 minutes. If the bird is stuffed it will need at least 20 additional minutes. The internal temperature at the thickest part of the thigh needs to reach 180 F to 185 F, and the middle of the stuffing should reach at least 165 F. Another way to check is to pierce the thickest part of the thigh with a skewer and see if the juices are clear.

Tags: internal temperature, minutes pound, well done, temperature around, another minutes, avoid risk

Make Garlic Butter Breadsticks

Breadsticks are easy to make and add the perfect touch to many Italian dishes. But if you're bored with the same bland crunch, try this quick recipe for Garlic Butter Breadsticks.

Instructions

1. Pre-heat your oven to 375 degrees.

2. Cover your baking sheet with tin foil. Then spray your non-stick spray over the foil.

3. Pop the can of breadsticks. Unroll them onto the baking sheet and separate them from each other. Leave enough space between each breadstick; they will enlarge while baking.

4. Microwave your butter in a coffee mug or small bowl for about 45 seconds or until melted. Place a paper towel over the bowl to avoid splattering.

5. Peel and mince your garlic.

6. Combine your minced garlic and the Italian seasoning with the melted butter. Stir until it is well mixed.

7. Spread the garlic butter mix liberally onto the breadsticks using a pastry brush.

8. Bake in the oven for 10 to 12 minutes or until golden brown. Remove and serve hot.

Tags: baking sheet, Butter Breadsticks, Garlic Butter Breadsticks

Make A Simple Fried Potato Patty

Use potato patties to accompany eggs, sausage or bacon for a hearty breakfast.

Similar to potato pancakes, latkes and hash browns, potato patties make excellent accompaniments to many meals. Make use of leftover mashed potatoes by frying patties for a quick side dish for dinner. Replace hash browns at breakfast with simply fried potato patties made with shredded potato. Potato patties can be served with gravy, applesauce, sour cream and other condiments because they're so versatile.

There are several ways to make potato patties, two of which are by using either shredded potatoes or mashed potatoes. Add this to my Recipe Box.

Instructions

Using Shredded Potatoes

1. Wash and peel two large potatoes.

2. Use a kitchen grater to shred the potatoes.

Shred the potatoes with a grater.

3. Beat one large egg in a small bowl. Add egg to shredded potatoes and mix well with a mixing spoon.

4. Shape the shredded potatoes into palm-size patties. Sprinkle patties with salt and pepper.

5. Heat 1/2 cup cooking oil in a large frying pan at medium-high heat.

6. Fry the potato patties five minutes per side or until golden brown.

7. Remove patties from oil with a slotted spatula. Allow the patties to drain on paper towel to remove the excess oil before serving.

Using Mashed Potatoes

8. Mix 2 cups mashed potatoes, 1/4 cup diced onions and 1/2 tsp. black pepper.

9. Beat one large egg in a clean bowl.

10. Crush saltine crackers in a sealed, plastic storage bag using a rolling pin. Place the crushed crackers into a clean bowl.

11. Make patties using 2 tbsp. of the potato mixture. Coat the patties in flour, dip them into the egg mixture and place them in the cracker crumbs. Spoon cracker crumbs over the patties until they're well-coated.

12. Fry the potato patties in 1/2 cup cooking at a medium-high heat until the crust is golden brown. Remove the patties from the oil and drain on a paper towel before serving.

Tags: potato patties, mashed potatoes, shredded potatoes, Beat large, before serving

Cook With Absolut Peppar Vodka

Use Absolut Peppar Vodka to add a spicy kick to your recipes.

When most people think of Absolut Peppar Vodka, they think of a Bloody Mary cocktail, because the peppery flavor of the vodka adds a spicy kick to this popular drink. Absolut Peppar Vodka can spice up more than mixed drinks, however. You can add this fiery beverage to pasta sauce or use it for soaking cherry tomatoes to create spicy and flavorful dishes that will wow your dinner guests. Add this to my Recipe Box.

Instructions

Pasta With Absolut Peppar Vodka Sauce

1. Penne pasta is a smart choice for this dish.

Cook the pasta until it is al dente, about 8 to 10 minutes. Drain it, return it to the pot and cover the pot to keep the pasta warm.

2. Saut the shallots and garlic in a skillet or saut pan until soft, about 2 minutes.

3. Add the tomatoes and red pepper flakes and saut until thickened, 4 to 5 minutes.

4. Add the Absolut Peppar Vodka and cook until the mixture is reduced to about about 3 to 4 tbsp., about 3 minutes.

5. Add the cream and cook until thickened, 2 to 3 minutes.

6. Add the pasta to the sauce and mix until all ingredients are thoroughly combined.

7. Transfer the pasta into a serving bowl.

Absolut Peppar-Vodka-Soaked Cherry Tomatoes with Seasoned Sea Salt

8. Wash the tomatoes and then poke five or six holes in each of them with a bamboo skewer or toothpick.

9. Place the tomatoes in a shallow bowl.

10. Pour the Absolut Peppar Vodka over the tomatoes, cover and let stand.

11. Toss the tomatoes occasionally, every one to two hours, or until soaked to desired taste.

12. Stir together the salt and pepper in a small bowl.

13. Serve the tomatoes with the salt and pepper mixture on the side for dipping, or sprinkle the salt and pepper over the tomatoes before serving.

Tags: Absolut Peppar, Absolut Peppar Vodka, Peppar Vodka, about minutes, salt pepper

Freeze Cranberry Apple Butter

Preserve cranberries and apples in the freezer.

You can combine apples and cranberries into a tangy sweet butter to serve as a condiment with pork roast, or as a spread for turkey sandwiches. The cranberries give the butter a rich and rosy pink tint, and the apples provide sweetness and smoothness to the butter. Make enough for several meals and sandwiches, or use as a spread for biscuits and toast -- then freeze extra amounts for future use.

Instructions

Glass Jars

1. Wash the jars with hot soapy water and rinse well.

2. Place a round cake rack in the bottom of a pot large and deep enough to cover the tops of the jars with one inch of water. Place the jars on the rack and fill the pot with water. The rack keeps the glass jars from directly contacting the hot pan, which may cause the glass to crack. Bring to a boil for 10 minutes. Place the lids of the jars in a bowl and fill the bowl with boiling water. The boiling water sanitizes the jars and lids.

3. Fill the jars while the cranberry apple butter is still hot. Place an empty sterilized jar in a bowl and ladle the butter into the jar, leaving an inch of head space. The water in the apple butter will expand when frozen and the jar may break without space.

4. Screw the lids on the jars and let cool for an hour. Place in the refrigerator until cold and then move into the freezer.

Plastic Containers Or Bags

5. Let the cranberry apple butter cool. If it's boiling or near boiling, the butter may cause plastic containers to warp. Take some butter out of the pot with a metal spoon. Feel the bottom of the spoon with your finger. If it's hot to the touch wait longer for the butter to cool. When you can leave comfortably leave your finger on the bottom of the spoon the apple butter is ready to package.

6. Ladle the cranberry apple butter into the containers. Leave 1/2 inch of head space. If using bags, fill them with roughly one cup -- a reasonable serving size. Squeeze out excess air and seal the bag. When the butter freezes it will expand and fill out the bag a bit. Squeezing out the air gives it room.

7. Place containers or bags in the refrigerator overnight, then move them into the freezer.

Tags: apple butter, apple butter, boiling water, bottom spoon, butter cool

What Spices Do You Put In Salsa

There are several types of salsa, each using different spices.

Salsa is a primarily tomato-based hot sauce native to Mexican and Central American cuisine. Salsa can be used as a sauce, in recipes or as a dip. Salsas are usually at least mildly spicy but, depending on the herbs and spices used, can be extremely spicy. Common salsas are salsa roja, or red sauce, pico de gallo, salsa verde, or green chili sauce, mango salsa and salsa negra, or black sauce.

Salsa Roja

Salsa roja is the red salsa people are most familiar with. It is usually made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro. The spices used include cilantro, garlic powder, oregano, dried red pepper flakes and cumin . Finish with salt and pepper to taste. "To taste" means to use as much as you personally desire.

Pico de Gallo

Pico de gallo is also called salsa fresca and is an uncooked salsa. You make pico de gallo with tomatoes, onions, jalapenos, lime juice, and fresh cilantro. Cilantro is an herb but comes from the coriander plant, which is a spice as well. Many recipes for pico de gallo also use garlic powder and always add a dash of salt and pepper to taste.

Salsa Verde

Salsa verde is a green salsa served at some Mexican restaurants. The green comes from pureed tomatillos, which can be cooked or raw, and are mixed with jalapenos, white onion, lime juice and cilantro. Cumin, red pepper flakes, cloves, salt and pepper are spices that are usually used in salsa verde. Some salsa verde recipes are extremely spicy. Use chili powder or dried red-pepper flakes to add heat to your salsa verde.

Mango Salsa

Mango salsa is the most popular salsa in which fruit is the main ingredient. Mangoes hold their shape and flavor well against the onions, peppers, cilantro and lime that are mixed within the salsa. Besides cilantro, ginger, salt and pepper are excellent spices that enhance the flavor profile of a mango salsa. If you want a spicier version, mix in red pepper flakes. For a sweeter option, sprinkle in a little cinnamon and sugar. This sweeter version pairs well with sweet tortilla chips.

Tags: salt pepper, pepper flakes, salsa verde, comes from, extremely spicy

Preserve Elk Meat

Hunting is a popular hobby in the United States, and the result is often a large supply of fresh game meat. It's important to learn the method for meat preservation in order to take advantage of all the wonderful meals that can be cooked from elk.

Instructions

1. Begin proper preservation by taking the carcass to a cooler. As with any game meat, the temperature must start lowering immediately to avoid multiplying levels of bacteria and a pungent odor. If a cooler is not available, hang the carcass under a tree or in any available shade. Elk needs to get down to 40 degrees in the first 24 hours to be preserved.

2. Use cotton washcloths or a cheesecloth to keep the carcass free of insects. Elk meat infested with bugs will not preserve well. Run cool water through the insides of the carcass to wash the blood away and cleanse the meat.

3. Mix beef or pork fat with elk meat. Sausages require about 35 percent beef fat, while elk that has been ground up needs less fat, around 15 percent.

4. Purchase high-quality freezer paper for the storage of elk meat. Wrap your preserves tightly and check for holes or areas that may be susceptible to freezer burn.

5. Keep elk meat frozen at 0 degrees Fahrenheit or lower.

6. Store fresh elk meat in the freezer for up to eight months. Meat that has been seasoned, smoked or cured can only stay frozen for about four months.

Tags: game meat, that been

Common Uses For Vinegar

Vinegar is used for cooking, cleaning, weed control and medicinal purposes.

Vinegar is extremely effective in many household applications. It is under constant study for its use as an environmentally friendly cleaning agent and weed control. For medicinal purposes, some studies show that vinegar is mildly effective in some instances but sometimes can cause other problems when used for treatment. There are many cooking applications for vinegar, ranging from making salad dressings to marinating meats. Vinegar is of tremendous value to the homemaker.

Cleaning

Vinegar kills mold and mildew and can be safely used wherever they are present. A mixture of one part white vinegar to one part water is an effective solution. Use pure white vinegar poured around the inside of the toilet bowl to remove rings and clean the bowl. Clean windows with a concentration of one part vinegar to four parts water. Combine enough baking soda with white vinegar to make a thick paste to scrub sinks, counter tops and pots and pans. Pour 1 cup of baking soda down a slow or clogged drain and then 1 cup of hot water. After the mixture has set for 30 minutes, allow hot water to run down the drain for 15 minutes.

Weed Control

Many weeds are killed with a 10 percent or higher concentrated vinegar, available at hardware stores. Spray the vinegar directly on the weeds or pour it onto the ground around the plant. Vinegar will burn some weeds down to the ground but not affect the root, possibly requiring another treatment when the new shoot appears. Vinegar is especially effective when poured between the cracks in parking lots, driveways or sidewalks to remove weeds.

Laundry

Vinegar has many applications when doing laundry. Add 1 cup of white vinegar to the laundry rinse cycle to use as a fabric softener, color brightener and to reduce static cling. Clothes are made sparkling white again by adding 1 cup of white vinegar to a large pot of water and bringing it to a boil. Drop the clothes into the pot and allow them to soak overnight; run the clothes through the wash and rinse cycles. Add 1 cup of white vinegar to the laundry rinse cycle to remove soap residue from laundry.

Cooking

Vinaigrette salad dressings improve the flavor of salad greens and there are a number of flavors available. Make basic vinaigrette by simply adding one part white vinegar to four parts olive or vegetable oil. Creamy vinaigrette is made by adding one part white vinegar to three parts oil and adding cream to the desired thickness and texture. Marinate tough cuts of meat in vinegar and seasonings, such as garlic and onion salt. Add 1 tbsp. of white vinegar to boiling stew meat or ribs to tenderize them. Stop eggshells from cracking by adding 1 tbsp. to 2 tbsp. of vinegar to the boiling water.

Tags: white vinegar, part white, part white vinegar, adding part, adding part white

Store Champagne Bottles

Champagne hails from the region of France that shares its name.

People planning weddings, parties and other large social gatherings often buy several bottles of Champagne and have to store the bottles for weeks or months. Like many drinks, Champagne suffers adverse effects when kept in unsuitable conditions. Excess heat causes the wine to mature very rapidly and ruins the taste while excess cold reduces the fizz. Champagne producers store the wine in cellars for several years before sale. Champagne lasts for between three and 10 years after purchase. Legally, only wines produced in the French region of Champagne can carry the name "Champagne," but many people incorrectly refer to other sparkling wines as Champagne. Despite the name difference, the same storage rules apply to other sparkling wines as Champagne.

Instructions

1. Find a cold dark room to store the bottles of Champagne. Cellars are ideal or large closets under stairwells. Some people use old coal bunkers with stone walls to store Champagne, but wooden sheds are not suitable because the wood does not insulate against heat or cold very well. If you use a cellar, make sure it is well-insulated as moisture can create humidity which causes Champagne to spoil. Put dark, sunlight blocking curtains in the room and use low wattage light bulbs to reduce brightness.

2. Buy a wine rack. You can buy wooden wine racks at home improvement stores and furniture shops. You can make your own wine rack fairly easily if you add wooden dividers into an old book shelf to keep the bottles apart. Make sure that you buy a wine rack that stands on the floor as opposed to one that hangs from the ceiling in order to provide a stable environment for the Champagne in storage.

3. Put your Champagne bottles into the wine rack. Attach a thermometer to the wall against which the wine rack stands. Ideally, place the thermometer as close to the bottles as possible to ensure you get an accurate reading of the temperature that the bottles are exposed to. Champagne should be kept at temperatures between 50 and 59 degrees Fahrenheit. If you plan to store other varieties of wine in the same rack, place the Champagne on the bottom row since floor temperatures are typically the coolest.

Tags: wine rack, bottles Champagne, other sparkling, other sparkling wines, sparkling wines, sparkling wines Champagne, store bottles

Indian Restaurants In Toronto

Toronto's large Indian population makes finding Indian cuisine easy.

According to the Little India website, nearly a million Indians live in Canada, with about half of them concentrated in the Toronto metro area, constituting 10 percent of the population and making up the city's largest minority group. Thanks to the high numbers of Indian people in Toronto, when you have a craving for Indian food, you don't have to go very far. A variety of restaurants serve spicy delicacies via buffets and detailed menus. When in Toronto, you'll have your pick from vindaloo, aloo, naan and korma.

Little India Restaurant

The Little India Restaurant serves a buffet and a la carte dinner menu daily. Start off with an appetizer such as samosa, mutton rolls, onion bhajia or cocktail sheekh kebab or traditional Indian bread (rotti, aloo paratha, naan). Entrees include prawn tandoori, reshmi kebab, tandoori chicken, rogan josh, lamb saag, beef vindaloo, shrimp jalfrezi and chicken korma. Vegetarian diners will find options such as palak pancer, eggplant bharta, malai kofta and bhindi masala. Biryanis and Indian desserts such as rasmalai, gulab jamun and almond kufti are available. Little India does not serve alcohol. Casual attire.

Little India Restaurant

255 Queen Street West

Toronto, ONT M4Y 2S9

416-205-9836

littleindia.ca

Biryani House

The Biryani House serves a daily lunch buffet and an a la carte dinner (a tasting menu is also available for dinner) with a focus on Dum Pukht cusine. When choosing off the menu, begin your meal with a mulligatawny soup or appetizers such as narangi salad, dahi samosa and aloo papri. Curries include murgh khas avadh, chicken lababdar, sultaani chaap and bhuna gosht. Vegetarians will find a selection including channa masala, punj rattani daal, cauliflower with masala hashbrown and paneer makhani. Entrees also include mango ribs, lamb mussalam, chicken tikka and murg tandoori. The Biryani House serves wine by the glass, beer, liquors, Indian tea and cocktails. Casual attire.

Biryani House

25 Wellesley St. East

Toronto, ON, M4Y 2S9

416-929-9444

biryanihouse.ca

Banjara Indian Cuisine

Banjara Indian Cuisine encourages diners to "have a sweet time" at its daily lunch buffet and a la carte menu dinner. Begin with an appetizer or meat samosa, chicken pakora, onion bhajia or mushroom soup, or try a salad (khira raita, kachumber, chicken chat). Spice enthusiasts may wish to try the tandoori specialties such as paneer tikka, tandoori chicken, prawn or cauliflower. The restaurant also offers goat karahi, lamb curry, beef vindaloo, shrimp dopiazza and vegetarian dishes such as navratan curry, palak paneer, aloo korma and malai kofta. Traditional breads such as butter naan, roti, poori and paratha are available along with biryani (rice) and desserts (rashmali, carrot halwa, gulab jamin). Combination plates are available at both lunch and dinner; the restaurant can ensure that curries are spiced to guests' tastes. Banjara offers Indian sweet drinks such as lassi and has beer on tap. Casual attire.

Banjara Indian Cuisine

796 Bloor Street W

Toronto, ONT M6G 1L7

416-963-9360

torontobanjara.com

Tags: Little India, Biryani House, Banjara Indian, Banjara Indian Cuisine, buffet carte

Freeze Brie

Wrapping brie in cling film and storing it in a heavy-duty food-storage bag prevents freezer burn and increases its shelf life.

Freezing brie successfully requires limiting as much contact as possible with oxygen. Soft and semi-soft ripened cheeses, such as brie, tend to have a shorter freezer-life than hard cheeses as a result of the fat and moisture content. Defrosted brie will not have the same creamy consistency as fresh brie; the ice crystals that form during the freezing process alter the curd and milk coagulation in the cheese, and, upon defrosting, pull some of the brie's natural moisture with it. Although thawed brie might not be ideal for out-of-hand eating, it responds well when cooked.

Instructions

1. Cut the brie into pieces that weigh less than one pound.

2. Cut a piece of plastic wrap approximately four times the size of the brie and place on the work surface. Place the brie in the center of the wrap.

3. Fold the plastic wrap over the cheese snugly. Fold the left side of the plastic wrap over the brie to the center.

4. Roll the cheese forward, wrapping it securely without mashing it. Fold the right side of the plastic wrap over the cheese to the center. Roll the cheese forward, wrapping snugly, until the length of plastic wrap is exhausted.

5. Wrap the cheese once more with another piece of plastic wrap, but fold the left side of the plastic wrap to the center this time. Place the cheese in a heavy-duty freezer bag.

6. Remove as much air as possible from the bag and seal. Write the contents and date on the freezer bag. Place the bag in the freezer and store up to six months for best results.

Tags: plastic wrap, plastic wrap over, side plastic, side plastic wrap, wrap over, brie center, center Roll

Buy Canadian Wine

Purchase Canadian wine from the comfort of your home.

Purchasing Canadian wine can be done from the comfort of your home through online shopping. There is no need to make a trip across the border to bring back your favorite drink. Find a credible wine website that supplies Canadian wine and select the wine of your choice. You can be sipping on a glass of Canadian wine in a short amount of time, without making any travel plans.

Instructions

1. Find a credible wine website that carries a Canadian wine selection. Consider using a website such as Snooth.

2. Navigate through the Canadian wine selection by doing a search of the specific wine you desire, or glance through the selection. Some websites allow you to set a price range and year for your wine to help narrow your search.

3. Add the wine of your choice to your checkout by selecting it and entering the amount of bottles you wish to purchase.

4. View your order at checkout and purchase your Canadian wine. Fill out your mailing and credit card information. Once you have completed the checkout process, write down or print off your purchase information for your records and wait for your Canadian wine to arrive.

Tags: Canadian wine, Canadian wine, Canadian wine selection, comfort your, comfort your home

Lemon Juice Health Benefits

Lemons are small, oval citrus fruits that have a yellow outer rind. Most people don't consider them to be a snack by themselves, but rind shavings (called lemon zest) and lemon juice are used regularly to enhance the flavor of foods. In addition to the great taste, lemons are good for you, too.

High in Vitamin C

Lemons are high in vitamin C, which acts as a powerful antioxidant in the body. It helps fight free radicals and also boosts the body's immune system.

Contains Flavinoids

Lemons contain distinct flavinoids called flavonol glycosides, which act as an antibiotic and also help stop the division of cells in many different lines of cancer.

Protects Against Cholera

Lemon juice has been known to protect against cholera. It was used in West Africa during the main meal of the day to fight the disease and is now used wherever cholera is a danger.

Prevents Rheumatoid Arthritis

Lemon juice is regarded as an excellent way to help prevent rheumatoid arthritis; this is thanks to its high levels of vitamin C.

Contains Liminoids

Liminoids are special compounds found in lemons and similar citrus fruits. These are known to help fight off cancers of the mouth, breast, lung, skin, colon and stomach.

Tags: citrus fruits

Cut Venison

Every year, thousands of hunter's head to the woods for the annual deer hunt. After the deer are hunted, hunters either take the deer to a local meat processor, or cut the deer up into venison steaks, stew meat and hamburger themselves. Learning to cut venison yourself is not hard; the key is getting the deer carcass into pieces that can be easily managed.

Instructions

1. Use the meat saw to cut the deer into manageable sized pieces after it is field dressed and skinned. Remove both front legs, both hind legs and the backstrap, and then cut the back down the middle to create two sections of ribs.

2. Place the sections of meat into plastic tray bags, and put them in the ice chest to stay cool until you are ready to cut the deer into steaks, stew or other cuts of meat.

3. Lay out newspaper on your work surface, and place a cutting board on top.

4. Use a very sharp knife or a meat saw to cut the ribs into portions that will fit your grill, roaster or other cooking pans. Slice the meat between the rib bones, leaving meat on either side of the cut.

5. Cut the backstrap into 1 inch medallions for steaks similar to filet mignon.

6. Decide if you want the front legs to be bone-in or boneless roasts, stew meat or hamburger. A bone-in roast can be made using the entire front leg portion from hip to knee and packaged as is, or it can be cut into smaller sections, using the meat saw, and packaged. To make boneless roasts, use a sharp flexible knife to cut into the meat, and work around the bone until it is detached fully. For stew meat or hamburger, slice the meat from the bone in large chunks, and cut into 1 inch cubes.

7. Cut steaks from the hind leg by carving a line close to the bone in the meatiest portion of the section. This will separate the meat from the bone. Carve steaks by cutting from the outside of the meat to the bone in the thickness you prefer.

8. Remove any remaining meat from the bone, and cut into cubes to be used as stew meat or hamburger.

9. Package your meat in appropriate serving sizes in either heavy duty freezer bags, or by wrapping in butcher paper. Freeze until needed.

Tags: meat hamburger, stew meat, stew meat hamburger, deer into, from bone, meat from, meat from bone

Make Arugula Salad With Fresh Figs And Prosciutto

Arugula salad with fresh figs and prosciutto is an incredibly easy-to-prepare salad that makes a wonderful first course for a large Italian meal, particularly when served before rich chicken or fish dishes. Combining the earthy taste of arugula with the sweet, rich taste of figs and the salty, fatty flavor of prosciutto, arugula salad with fresh figs and prosciutto is a complex, satisfying salad. This salad also travels quite well, making it ideal for picnics or hikes. Serve with a glass of chilled, dry white wine that will not compete with the sweetness of the figs.

Instructions

1. Tear the arugula into smaller pieces and arrange on four serving plates.

2. Cut each of the fresh figs into quarters with a sharp knife and place them on top of the arugula leaves.

3. Cut the prosciutto into thin strips and scatter the strips over the arugula and figs.

4. Put the extra virgin olive oil, orange juice and honey in a jar with a secure top and shake it until the mixture forms a thick dressing. Transfer the dressing to large bowl.

5. Dice the chili and remove the seeds. Add the chopped chili to the dressing and mix well. Drizzle the dressing over the arugula, fig and prosciutto salad and toss well. Serve immediately.

Tags: fresh figs, figs prosciutto, over arugula, salad with, salad with fresh

Fall Hydrangea Wedding Bouquets

Different-colored Hydrangea flowers can make an attractive bouquet for your wedding.

Flowers are an essential part of wedding decorations. Brides spend a lot of time and thought when it comes to choosing the perfect flowers for their wedding bouquets. If your wedding is set for autumn, hydrangea flowers are a good option. Hydrangeas are simple, and each bloom looks like a bouquet in itself. These flowers are available in a variety of colors, including pink, purple, blue and white. Due to wide variations in color choices, there is more then one way to make your hydrangea wedding bouquet.

Mix and Match

Creating a mix-and-match Hydrangea wedding bouquet is one of the best ideas. For a mix-and-match bouquet, hydrangea flowers are mixed with other flowers like roses, lilies and daisies. You can decide on the color of the hydrangea flowers in the bouquet depending on the theme of the wedding. If choosing white hydrangea flowers, fill up the bouquet by combining it with flowers such as pink roses or blue daisies, according to your choice. You can also combine two different-colored hydrangea blooms to make a simple yet elegant hydrangea bouquet.

Single-Colored Bouquet

A single-colored hydrangea bouquet is beautiful and is made according to the theme color of the wedding. You can choose from white, pale blue, deep pink or purple hydrangea flowers. Keep the size of the bouquet large or small according to your choice by adding more or less hydrangea blooms to it. You can wrap a single thin ribbon around the stems, the color same as the flowers. This kind of bouquet is easy to carry and gives a simple yet classy look.

Silk Hydrangea Bouquets

Fresh-cut flowers undoubtedly have special appeal, but using silk hydrangea flowers to make bouquets is a trend that is becoming more common. Silk hydrangeas can be found in exactly the tint you might be looking for. They can also be created into any kind of a bouquet design due to their durability compared to real hydrangea flowers. Silk hydrangea bouquets are more economical compared to real flowers and are perfect for a budget wedding.

Customized Hydrangea Bouquets

Customizing and stylizing hydrangea bouquets require a sense of creativity. There are many ways to customize these bouquets and make them look more beautiful. Glue little artificial pearls, dyed in the same color as the flower, in the center of the flowers. Or, use silver glitter or glitter the same color as the flowers to make the bouquet look festive and shiny. You can join the blooms by wrapping thin or thick different-colored ribbons, cut in different styles, around the stems.

Tags: hydrangea flowers, flowers make, according your, according your choice, around stems, compared real

Eat Low Carb On The Go

Pick out a pickle at the convenience store.

Eating low-carb can sometimes be a challenge, especially if you are on the go and not able to prepare your own meals. When you're on a road trip or have to make it to an important meeting, you may need to stop at a convenience store to eat. Although such stores are filled to the brim with carbs, you can find low-carb options to satisfy your hunger.

Instructions

1. So you're stuck eating at a convenience store for a meal? Head to the refrigerated deli section for your main course. Lunchables aren't just a kid's paper-bag staple -- they're your new best friend. Toss the crackers and you have yourself a makeshift meat-and-cheese spread. Choose a lean-meat Lunchable such as turkey. Grab a packet of deli mustard if there's one lying around.

2. Grab a microwavable egg sandwich if it's breakfast time. Pop it in the store's microwave, zap, and then remove the biscuit bun. An instant low-carb sausage-and-egg treat is now ready for you to enjoy.

3. Avoid the chip aisle and find nuts. Nuts are low-carb staples, so grab a bag of peanuts, almonds or cashews and enjoy without wasting carbs. If you do find yourself in the chip aisle, reach for pork rinds.

4. Find cheese sticks in the refrigerated section. Perfect treats for those watching carbs, these delicious sticks also pack limited calories as well. Grab one of these as a great addition to your low-carb meal.

5. Pick out a jar of pickles. Most convenience stores carry the fermented, crisp treat.

6. If you are still craving more meat, head over to the beef jerky department. All convenience stores are sure to have a selection of beef jerky sticks, including beef and cheese combinations.

7. Need a drink to wash down your carb-less meal? There are plenty of options to choose from here. Water, of course, is a staple. Also, diet sodas carry no carbs as well. Stay away from juices and other artificial beverages if you are avoiding carbs.

Tags: convenience store, beef jerky, carbs find, chip aisle, convenience stores

Salsa Dancing Information

Salsa Dancing Information

Salsa is a well-revered style of dancing from Cuba. As the Free Dictionary explains, Salsa is characterized by Afro-Caribbean rhythms, mixed with a soundtrack that is predominantly Cuban big-band melodies, jazz and rock. Salsa is very popular in Latin-America, and is regularly featured on TV dancing shows. Salsa credits its style and rhythm to Cuban culture as well as outside influences.

French Influence

Although Salsa is widely recognized as a Cuban style of dance, the style was not entirely created by Cubans. Central Home notes that Salsa owes much of its rhythms and techniques to outside influences, which includes French influence. Central Home explains that Cuba was introduced to Country Dancing by French immigrants who had fled Haiti. Just Salsa explains that Country Dancing became the national dance of Cuba in 1879, as it was a partner-based ballroom dance. In Cuba, Country Dancing was known as Contra-Danze. Country Dancing eventually mixed with the the Cuban Són.

The Cuban Són

Understanding the Cuban Són is essential to understanding Salsa. Just Salsa credits the Cuban Són as the root of Salsa music and Havana as the home of the Cuban Són. The Cuban Són began at the height of Country Dancing's popularity in 1917. Central Home defines the Cuban Són's style as incorporating elements of African drumbeats, partner dancing and Spanish troubadour. Percussion and rhythmic instruments form the foundation and basis of the Cuban Són's music, according to Just Salsa. Country Dancing and the Cuban Són share similar elements, but the Cuban Són was distinguished for placing more emphasis on African instruments and orchestras. As a result, Cuban dancing was exposed to more African influences.

African Influence

Through the Cuban Són, Cuban dancing eventually blended with the Rumba, an African-style of dance. Rumba was the culmination of outside influences for Cuban dancing, which was previously dominated by Country Dancing and the Cuban Són. Cinema Ballroom notes that Rumba is based on a slow-to-mid tempo, and defined by provocative movements, Latin-style hip motion and flirting between the dancing couple. National Geographic explains Rumba as having three different styles, which includes yambú, guaguancó and columbia. All three styles are energetic, African-beat driven and for couples.

The Main Instruments of Salsa

As a result of the Cuban, French and African influences blending together, Salsa's music features a variety of instruments. Just Salsa briefly details all of the instruments, which includes the bongos, the botijuela, the claves, the Cowbell and the Marimbula. Bongos are drums, which are placed in between a player's knees and played by hand. Botijuela is a former oil bottle, which Just Salsa explains was formerly used as bass by original Són bands. Claves dictate the rhythm and guide a dancer's feet. Marimbula is a piano, which Just Salsa explains was brought to Cuba by slaves.

Patterns and Movements

According to Central Home, Salsa's pattern consists of six steps danced over eight counts of music. In addition, Salsa's turns are focused on a side-to-side motion. Ballroom Dancers details the footwork of the dance, explaining that steps begin with the ball of the foot, followed by the heel. Ballroom Dancers also notes that hip movements should be subtle, while the arms are held above waist level. In addition, arm movements should coincide with the body's movement because the movements will look more natural. Ballroom Dancers lists Salsa basic, underarm turn to right, underarm turn to left, man's underarm turn to right and cross body lead as the primary steps.

Tags: Country Dancing, Just Salsa, Central Home, Ballroom Dancers, Cuban Cuban

Facts Cuban Food

Cuban cuisine reflects the many cultures that now make up Cuba and its people. Slaves and immigrants from Africa, Spain, France, Haiti and nearby Caribbean Islands influenced Cuban cookery; in fact, different regions of Cuba tend to follow different traditions and recipes. For example, Western Cuban cuisine favors a European influence, while Eastern Cuban cuisine is derived from African and Caribbean cooking.

Example of a Cuban Meal

A Cuban dinner may typically include the basic rice and beans, along with a meat dish and a salad of tomatoes, lettuce and avocado.

Commonly Used Spices

Common spices used in Cuban cooking are cumin, garlic, oregano and bay laurel leaves.

Sofrito

Sofrito is used as a base to flavor meat and bean dishes. It is usually prepared in advance and includes a blend of bell peppers, garlic, cumin onion, oregano and bay leaves.

Desserts and Pastries

Cuban puff-pastries can be filled with sweet or savory ingredients such as cream cheese, guava, pineapple, ham or beef. They are served as snacks with coffee.

Cuban Sandwiches

Famously created by immigrant workers, Cuban sandwiches begin with the signature Cuban bread, which gets its flavor and texture from lard and being cooked on a plancha, and are filled with ham, roast pork, salami, Swiss cheese, mustard and pickles. There has been much debate over what ingredients a "traditional" Cuban sandwich includes and recipes vary according to personal taste.

Tags: Cuban cuisine, filled with

Make Escargot With Havarti Cheese

Escargot with Havarti cheese makes an elegant appetizer.

Serve baked escargot, or snails, topped with melted cheese as a gourmet party appetizer. Make the cheesy escargot dish for special events such as holiday gatherings, romantic Valentine's Day dinners, wedding receptions and anniversary celebrations. The appetizer is simple to make but will go a long way toward impressing your guests. Escargot topped with creamy Havarti cheese will rival the appetizers served at fine dining establishments, and you'll be able to customize the flavor with dried herbs.

Instructions

1. Drain 1 7-oz. can of large escargot over a sink. Place the escargot in a small baking dish or in several specialized escargot dishes. Pour 2 tbsp. of melted butter over the escargot. Preheat an oven to 350 degrees Fahrenheit.

2. Mince 2 cloves of garlic and sprinkle them over the top of the escargot. Sprinkle 1/8 tsp. of ground black pepper and 1/4 tsp. of dried tarragon over the escargot.

3. Top the escargot with 8 oz. of shredded Havarti cheese.

4. Bake the escargot in an oven for 10 to 15 minutes, or until the cheese is melted and golden brown.

Tags: Havarti cheese, over escargot, topped with

How Long Do You Soak Navy Beans

Navy beans are a healthy legume which derive their name from their popular use in the United States Navy during the 20th century. Prior to cooking them, clean and soak them.

Clean First

Place the beans on a dark-colored plate or towel and check for any foreign items or damaged beans. Be thorough here; you don't want anything except whole, undamaged beans. Using a sieve, rinse the beans under cool running water to clean completely. Rinse the beans thoroughly. Unlike other produce products, beans are not rinsed prior to their sale, so they are quite dirty. Pesticides and other harmful chemicals will remain on the surface of the beans unless you properly rinse them. Once finished with the rinse, there is no need to dry off the beans, as they are going to be placed immediately in water.

Eight Hour Soak

Navy beans should be soaked in cool water for eight hours. For best results, use a large bowl or pan. You must refrigerate the beans while they soak, otherwise they will ferment. By soaking the beans prior to cooking, you will shorten the cooking time. Soaking the beans also removes many oligosaccharides, which are the complex and often times indigestible sugars that cause many of the discomforts commonly associated with bean consumption. Perhaps most importantly, according to the United States Dry Bean Council, the shorter cooking time of soaked beans allows for the preservation of more nutrients. Rinse your soaked beans before cooking them; the water you used to soak them will be dirty. Do not, under any circumstances, cook the beans in the water you used to soak them.

Shorter Soaking Method

If you wish to shorten the time necessary for soaking the navy beans, you can first boil them. Simply add two cups of water to every one cup of beans to a pan and place on a stove top. Remove the beans and water from the stove after the water has boiled for two to three minutes. Now, you will only have to let the beans sit for two hours in the same water and they will be ready to cook. Again, use new water and rinse the beans when it is time to cook them. This method is actually better for the preservation of the key nutrients of most legumes, according to the California Dry Bean Advisory Board.

Tags: soak them, beans water, cooking them, cooking time, Navy beans, rinse beans, Soak Navy

Real Crab Meat Salad

Crab meat makes a light, appetizing salad.

Imitation crab meat is used to make crab meat salad because of its low cost, but real crab meat salad is not only just as easy to make but has a great flavor. The dish is light and filling and is a perfect main course for summer meals or picnics. The salad should be made no more than 24 hours before being served and should be served cold.

Instructions

1. Gently sort through the crab meat to remove any leftover cartilage or shell. Mix the backfin and claw meat together in a large bowl.

2. Mince the onion and add it to the bowl with the crab meat. Crab has a very mild taste but minced onion will not overwhelm its delicate flavor.

3. Dice the celery rib and add it to the crab meat and onions. The celery adds texture and crunch to the crab meat salad.

4. Fold in a spoonful of mayonnaise and mix gently so as not to break up the crab. Add more mayonnaise, a spoonful at a time, until the amount of mayonnaise is to your liking.

5. Squeeze fresh lemon juice over the mixture and continue to gently mix it. Add salt and pepper to taste and mix it once more.

6. Cover and refrigerate the salad for at least one hour. Serve the salad on a bed of lettuce or in a hot dog bun.

Tags: crab meat, crab meat salad, meat salad

Diy Sour Cream

DIY sour cream costs less than buying it premade from a grocery store.

Making sour cream at home gives you total control over the list of ingredients that goes into your creamy concoction. You have the freedom to remove any preservatives or artificial flavorings from your sour cream by choosing all-natural or organic ingredients. Use full or reduced fat dairy for the base of the sour cream, or whip up a dairy-free version if you are lactose-intolerant or vegan. Afterward, you can blend in ground spices or fresh chopped herbs to add a kick to your homemade sour cream.

Instructions

Regular Sour Cream

1. Bring 1 cup of cream and 1 tbsp. of cultured buttermilk or plain yogurt to room temperature by removing them from your refrigerator for at least 30 minutes.

2. Add the cream along with buttermilk or plain yogurt to a small glass bowl and stir until well-combined. Cover the bowl tightly with plastic wrap.

3. Leave the bowl, undisturbed, in a warm, draft-free place, such as a microwave or oven, for 24 hours.

4. Place the bowl in your refrigerator and chill your DIY sour cream prior to enjoying.

Low-Fat Sour Cream

5. Add 1 cup of 1 percent fat cottage cheese, 2 tbsp. fat-free milk and 1 tbsp. freshly squeezed lemon juice to a blender. Blend the mixture until smooth and free of lumps.

6. Pour the mixture into a small bowl. Tightly cover the bowl with plastic wrap.

7. Place the mixture in the refrigerator for 24 hours. Stir the sour cream well before serving.

Vegan Sour Cream

8. Add 4 oz. of silken tofu and 4 oz. of firm tofu to a blender. Add 1 tbsp. of freshly squeezed lemon juice to the tofu. Blend the mixture until smooth.

9. Pour the ingredients into a small glass bowl. Cover the bowl tightly with plastic wrap.

10. Set the bowl in the refrigerator for 24 hours. Stir the vegan sour cream well before serving.

Tags: sour cream, plastic wrap, with plastic, with plastic wrap, your sour cream, before serving, Blend mixture

Fry Gnocchi

Frying gnocchi is a tasty way to prepare this traditional Italian dumpling.

The word gnocchi translates to "a stupid person"; why it came to describe fluffy Italian dumplings is unknown. Served as an appetizer, side dish or main course, there are many versions of this potato, flour and egg dumpling. Pan-frying adds a crispy golden crust while leaving the inside soft.

Frying gnocchi is simple and quick. Add a sprinkling of fresh grated Parmesan and you have a nice side dish. However, with a little creativity, fried gnocchi can become a gourmet indulgence. Try a Gorgonzola cream sauce or browned butter and sage to dress them up.

Instructions

Pan-Fried Gnocchi

1. Add olive oil and butter to skillet and heat at medium-high.

2. Add gnocchi to skillet and fry five to six minutes, stirring regularly. Take care not to break the dumplings.

3. Remove gnocchi with a slotted spoon when they become crispy and golden brown. Don't overcook or they will become hard.

4. Sprinkle with Parmesan cheese while still warm. Add salt and pepper to taste. Pair with a slightly sweet wine like a Riesling.

Tags: crispy golden, Frying gnocchi, side dish

Fix Too Much Vinegar In Chili

Remove overpowering vinegar taste from chili

An easy way to ruin chili is by adding too much vinegar, a flavor that will overpower other ingredients. Even if you're making a spicy chili, vinegar will stand out if you've added too much, an inconvenience if you've already spent a couple hours cooking. Thankfully there are easy ways to remedy the situation. Many cooks add other ingredients to balance the flavor, including extra tomatoes and brown sugar.

Instructions

1. Add a can of tomatoes if your chili tastes too strongly of vinegar. Mix tomatoes in with large stirring spoon and simmer chili for 15 minutes.

2. Add brown sugar to chili. Pour brown sugar into a measuring cup and fill to 1/8 cup. Mix brown sugar in with large stirring spoon and simmer chili for 15 minutes.

3. Taste to ensure that the chili has a good flavor. Repeat Steps 1 and/or 2 if the chili still has too much vinegar. Remove chili from stove and cool before serving.

Tags: brown sugar, chili minutes, large stirring, large stirring spoon, much vinegar, other ingredients, simmer chili

Fix Too Hot Food

Correct too spicy food.

Food too spicy to eat is a waste of time and money. Before throwing out that too hot chili or five alarm stew, try a few fixes. Calming down entrees that have already been cooked such as a grilled steak or chicken breast is a bit more of a challenge but it can be done. Always add spicy seasoning a little at a time to prevent too hot food in the future. You can always add more.

Instructions

Liquids

1. Combine the non spicy seasonings with additional liquid and add to a dish, such as chili, stews, or soups. For example, if your original recipe called for 1 tbsp. each of cumin, parsley, oregano and garlic and 3 cups of beef broth, then add 1 tsp. each cumin, parsley, oregano and garlic to 1 cup of beef broth.

2. Add 1 cup of additional liquid without any additional seasonings. Use the same liquid that's already in the dish. Add chicken broth to chicken soup. Add tomato juice to chili. Add beef broth to stew. Milk takes down the heat. If there is cream, or milk, in the dish add additional milk. Also try sour cream or yogurt.

3. Continue adding liquid, with or without seasonings in 1/2 cup increments after the initial first cup.

Potatoes

4. Chop a peeled potato into 1/2 inch cubes.

5. Cover with water and cook in the microwave until the potatoes are soft. Or cook conventionally on the stove top.

6. Mash and add to the dish, a 1/2 cup at a time. The potatoes will melt into the dish and not be apparent, but will absorb some of the spiciness. Instant mashed potatoes will work but they will absorb liquid as well. Compensate by adding chicken or beef broth to reconstitute the instant potatoes.

Entree

7. Scrape off as much seasoning from steaks or ribs as possible with a dull knife. Remove the skin from chicken. If it's a roast, cut off thin slices of the outer portion exposed to the hot spices. Save the slices in the freezer and use in the next batch of chili you make.

8. Serve the entree with a mildly flavored sauce on the meat to dilute the heat. Sweet counteracts the heat. Add honey or maple syrup. Use a citrus based sauce made with orange or lime juice. Yogurt and milk-based products bring down the spice level. A quick cooling sauce is made by putting a peeled cucumber in a blender with 1 cup of nonfat plain yogurt. Whirl until smooth.

9. Serve the chicken on a bed or rice, potatoes or pastas. Eat the meat with a bite of the starch. The spiciness is less apparent because you're mixing it with more food as you eat.

Tags: beef broth, additional liquid, cumin parsley, cumin parsley oregano, each cumin, each cumin parsley

Riceland Cooking Directions

Riceland Foods, Inc. offers 10 products as of April, 2011. In addition to standard white, brown and wild rice, Riceland offers several seasoned mixes, such as Spanish, broccoli and cheese and saffron-flavored. Although Riceland provides over 200 recipes on its website, the basic preparations for the three primary rice market forms, white, brown and wild, are the same.

Instructions

White

1. Melt 1/4 cup margarine in a saucepan over medium heat. Add 1 chopped small white onion and 1 cup Riceland Gold Perfected Rice and cook until the onion is translucent and the rice is golden.

2. Add 4 oz. mushroom stems and pieces, 1/4 tsp. fresh thyme, 1 tsp. kosher salt and 2 cups chicken broth to the saucepan.

3. Bring the rice to a boil, reduce heat to low and simmer for approximately 20 minutes or until it absorbs the liquid.

Brown

4. Add 3 cups Riceland brown rice, 4 1/2 cups of water and 1 tsp. kosher salt to a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.

5. Remove the rice from heat and steam for 10 minutes. Allow the rice to cool on its own accord and serve.

6. Heat 3 tbsp. olive oil in a saucepan over medium-high heat. Add 1 cup sliced button mushrooms, 1 1/2 cups chopped celery, 1 1/2 cups chopped onion and 1 lb. halved chicken livers to the pan. Cook the liver for 4 1/2 minutes each side.

7. Add 1 tsp. kosher salt, 1 tsp. chopped basil and cook for 1 minute. Add 3 cups cooked Riceland brown rice, mix thoroughly and cook until heated through.

Wild

8. Melt 2 tbsp. whole butter in a saucepan over medium heat, add 3/4 cup chopped onion, 3/4 cup chopped celery and saute until onion is soft and translucent.

9. Add 14.5 oz. chicken broth, 1 cup sliced button mushrooms, 3/4 cup sliced carrots, 1 tsp. freshly ground black pepper, 1/4 cup chopped parsley and the contents of one box of Riceland Seasoned Long-Grain and Wild Rice to the saucepan. Mix well.

10. Bring to a boil, reduce heat to low, cover and simmer for 35 minutes.

Tags: kosher salt, saucepan over, brown rice, brown wild, button mushrooms, chicken broth, chopped celery

Fix Food That Is Too Spicy And Hot

Capsaicin gives chilis their heat and is fat soluble.

You can tone down the spice level in hot foods by making a few simple additions to the recipe. Food that has been over-spiced can become extremely hot and difficult to eat without discomfort. Capsaicin is the natural chemical component in chili peppers that causes them to be hot. Some dairy products contain a protein called casein that bonds to capsaicin and reduces its effects. Adding dairy in small amounts will reduce the overall spicy heat of a dish.

Instructions

1. Add a quarter cup of dairy for every eight cups of spicy food and stir them together to combine thoroughly.

2. Take a small sip or bite of the dairy to cleanse your palate before tasting the food to see if the spice level was sufficiently reduced by the first dairy addition.

3. Pour a second quarter cup of dairy into the spicy food and stir until it is completely mixed.

4. Cleanse your palate with another sip or bite of dairy before tasting the dish for a second time to determine the heat level. Continue augmenting the dish with dairy and tasting until you are happy with the spice level of the food.

Tags: spice level, before tasting, bite dairy, food stir, quarter dairy, spicy food

Make Old Fashioned Pecan Candies

Pecans replaced almonds when the candy was introduced to New Orleans.

Visit the French Quarter in New Orleans and you'll have a hard time missing the smell of pecans and sugar coming from several sweets shops. The pecan praline is believed to have been created in France by the chef of a French diplomat in the 17th century. The sugary, caramel treat was brought over to New Orleans in 1727 and quickly became a popular treat throughout the region and other areas of the South. While there are many versions available, one of the oldest recipes comes from a recipe book distributed by the Lousiana Godchaux Sugar Refinery in 1879.

Instructions

1. Pour the 3 cups of white sugar, 1 cup of light brown sugar and 1 1/2 cups of water into a large, heavy-bottomed pot. Bring to a boil over high heat.

2. Add the 3 cups of pecan pieces once the sugars have dissolved completely.

3. Reduce the heat to a simmer and stir occasionally for 15 to 20 minutes until the mixture feels grainy when you rub the spoon against the side of the pot.

4. Remove the pot from the stove and stir in 1 tbsp. of butter and 1 tsp. of vanilla.

5. Stir the mixture until it is thick enough to coat the spoon thickly.

6. Line a cookie sheet with wax paper.

7. Drop the praline mixture onto the wax paper by the spoonful, to create puddles of caramel with pecan pieces inside.

8. Allow the pecans to cool completely before serving.

Tags: pecan pieces

Fix A Stapler With A Double Staple Jam

Staplers can be refilled and cleared by pulling open the top portion.

Stapler jams can be frustrating, but you don't have to borrow your coworker's stapler to fix the problem. Stapler jams occur when staples become wedged in the stapler's magazine, and sometimes it makes it impossible to open the stapler. If you experience a staple jam, don't attempt to staple multiple times on top of the jam, as this can cause double and triple staple jams. Clearing a jammed stapler can prevent a lot of headaches caused by lost and disorganized groups of papers.

Instructions

1. Open the top of the stapler, if possible. If you are able to get the top of the stapler open, move unused staples and remove the jammed staples with your fingers or the paper clip. These staples will be wedged in the front opening of the stapler. If you can't open the stapler, it is possible to remove jammed staples from the outside.

2. Straighten the paper clip so one end of the metal is poking straight outward.

3. Poke the paper clip gently into any openings near the front of the stapler. Most staplers have openings in the bottom of the front portion or along the sides. Slide the paper clip back and forth until you remove the staples or push them back into the stapler's magazine. Attempt to fish out the jammed staples several times and from different angles until you loosen them up.

4. Open the top of the stapler and remove freed staples that are bent or warped. Refill the stapler with fresh staples and close the lid of the stapler. Test it to ensure it is working. If not, repeat Steps 1 through 3 or contact a repair person for assistance.

Tags: paper clip, jammed staples, open stapler, Open stapler, remove jammed, remove jammed staples

Make Grandmother'S Delicious Southern Candied Yams

Candied yams are a traditional Thanksgiving side dish.

Candied yams are a staple of Thanksgiving dinners everywhere. While some people slice the yams and eat them in chunks, the ubiquitous Thanksgiving dish consists of yams that are soft like mashed potatoes and covered with a thin layer of crispy brown sugar and butter. Variations on candied yams include sprinkling them with pecans, cinnamon and marshmallows. If you grew up in the South, you may have fond memories of your grandmother's candied yams and wish to replicate the recipe.

Instructions

1. Peel six large yams and slice them into 1-inch chunks.

2. Boil the yams for 30 minutes or until they are soft and tender. Drain the yams by pouring the water through a colander. Mash them in the pot with a potato masher.

3. Scoop the mashed yams into a 9-by-12-inch casserole dish.

4. Cover the top of the yams with 2 cups of brown sugar. Add 1/2 cup of pecans and 1/2 cup of miniature marshmallows.

5. Melt 1/2 cup of butter and pour it over the top of the brown sugar mixture. Sprinkle the surface of the casserole with cinnamon.

6. Bake the yams at 350 degrees Fahrenheit for 30 minutes.

Tags: brown sugar, Candied yams, them with

Make Wine Vinegar

Vinegar is a dilute solution of acetic acid that may be made through a variety of chemical and biological methods. Wine vinegar is vinegar made from wine by allowing acetic acid bacteria to ferment it. This type of vinegar also contains other compounds already present in the wine, such as citric acid, tartaric acid and other acids. You can make wine vinegar with a good wine and mother of vinegar.

Instructions

1. Use a high quality wine. Many of the wine's characteristics will be carried over to the vinegar, so you should only use a wine that you would be willing to drink.

2. Thoroughly clean and dry a food-safe container. This will typically be a plastic jug of the appropriate size. It's essential that there are no foreign bacteria in the wine.

3. Pour a solution of two parts wine and one part distilled water. Add the mother of vinegar according to the directions, which is typically a few ounces. Mother of vinegar is a solution of cellulose and acetic acid bacteria and is available at stores that carry winemaking supplies.

4. Cover the open jug with a layer of cheese cloth to keep out dust and store it at 70 to 80 degrees Fahrenheit for about three to four months. If the solution smells like vinegar, you can carefully transfer the vinegar part into bottles. Ensure that you don't get any of the mother of vinegar by siphoning off the top of the solution or pouring it through cheesecloth.

5. Store the mother of vinegar in a jar with an airtight lid. You can reuse it as a starter the time you make wine vinegar.

Tags: mother vinegar, acetic acid, acetic acid bacteria, acid bacteria, make wine, vinegar with

Japanese Food Gifts

People around the world appreciate Japanese food gifts. When visiting Japan, foreigners can bring their friends food gift items such as confectionery or small goods. Their Japanese hosts will reciprocate, especially during special events.

Significance

Japanese exchange gifts for different holidays and occasions. Gifts given during holidays are important as many Japanese don't usually give gifts on birthdays or Christmas.

Benefits

Japanese food gifts can also be gifts of appreciation. Beautifully wrapped food and wine are among the items that can be given. Presentation is very important as well, as is the case with confectioneries like rice cakes.

Time

"Otoshidama" is gift money given to children during the New Year. In December and June, Japanese give food gifts called "oseibo" and "ochugen" to each other. These can be food or alcohol items. During this time, employers may give their employees special bonuses as well. Japanese thank-you gifts are called "temiyage" and sweets or sake are usually given. "Omiyage" is a souvenir gift that one brings home after a trip.

Types

Food gifts range from food to drinks, and one of the most popular is sake, the Japanese rice wine. Other popular things to give include mochi, or glutinous rice; and ramen, which are Japanese noodles. Chocolate can also be given and, according to the Narita Airport, Royce Chocolate is a popular raw chocolate from Hokkaido that both Japanese and foreigners love.

Buying

Japanese food gifts are available in Japanese stores and bakeries. The best selection is sold at Japanese towns because of the variety of stores present in a central location. The Narita airport also sells food gifts duty-free at Fa-So-LA Tax Free, which can be found in Terminal 1. Along with food gift items, traditional Japanese plates and cups can also be given to complement the food gift.

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How Is A Butter Mold Used

Butter Molds

Butter molds were historically used simply to shape and decorate the butter that had been churned from the fresh cream off of milk. It is uncertain whether they were an invention of the affluent to add to their lavish tables or an accessory brought into popularity by the normal 17th century homemaker. Regardless of how they got here, they are highly collectible in our culture and an interesting addition to our tables. Most butter molds are carved from wood. They range from extremely detailed to simple minimalism. The more intricate the carving, the more expensive they are. In present culture, butter molds are not a popular kitchen accessory and can be difficult to find, but as an alternative to a true butter mold, you can use the silicone forms sold for candy making as butter molds. It is a fun way to give guests their own portion of butter at a meal.

Uses of the Butter Mold

Traditionally, butter molds were used only for butter. After dusting them with flour and pressing the chilled butter with the stamp molds or filling the plunger mold. After this was removed from the mold, the decorative butter was placed on the table to be eaten. Although there were both large molds to produce a decorated brick of butter for the entire table to enjoy, there was also butter stamps and individual molds to give guests their own. Today, you can use them to mold hard candy, chocolate, flavored butters or even cream cheese. To ensure the best rendition of the mold, chill your filling before trying to remove it from the mold.

Collecting Butter Molds

Vintage butter molds are highly collectible and a wonderful conversation starter at a meal. A butter press is a large wooden box with a plunger that makes a 1-cup sized brick of butter, these are usually the least detailed and the most practical to use, but not inexpensive to collect, costing anywhere from $75 to $400. A small, plunger-style mold is bell shaped and will produce a small dome of butter for two to three people, these can cost anywhere from $50 to $200. Butter stamps or small, paddle-type molds are for making individual butter pats, these are very detailed and the most economical to collect at $20 to $45. Make sure your mold is made of hardwood and has a good patina, this ensures that the mold is safe for food preparation.

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Wine Storage

About Wine Storage

For as long as wine has been produced, wine sellers and drinkers have sought the best way to preserve it in storage. While most wine is meant to be enjoyed shortly after being offered for sale, other varieties gain value and see an increase in quality over time. The proper storage technique is dependent upon the needs of the particular wine and the options available to the consumer.

Storing Open Wine

One of the most obvious needs for wine storage is when a bottle has been opened, but not fully consumed. The presence of air can vastly affect the quality of wine in a matter hours. Restaurants or wine sellers may attempt to slow the deterioration of a high-quality wine that has been opened by resealing it in its bottle after compressing the wine with nitrogen gas. The nitrogen forces out the air in the bottle, which will affect the wine much more quickly than the nitrogen. Still, wine preserved using this complicated and costly method will only retain its characteristics for a few days. Many casual consumers of wine may simply elect to plug the bottle using a cork or specially designed wine stopper (usually a metal or glass plug with a rubber seal). This traps the air in the bottle without allowing more air to circulate in, and is only useful for short-term storage.

Intent of Storage

Longer term storage is intended to keep wine away from the major factors that will hurt its quality. These factors are light, humidity and extreme temperature. Strong light can alter the chemical composition of wine, causing a change in taste, aroma and texture. Likewise, heat can cause drastic changes in the wine inside the bottle. Freezing temperatures may cause the elements of the wine to separate, as the water content begins to freeze. Humidity can pose a problem if the cork becomes dry and brittle, affecting airflow into (and out of) the bottle. Other inconsistencies, such as vibration, can also impact the stability of wine over long periods of time.

Solutions

Many of the key factors affecting wine can be avoided by storing wine in a cellar where darkness is constant and temperatures remain low to moderate. The ideal temperature for storing wine is generally noted as 50 to 55 degrees F, though opinions vary and certain varieties are thought to be better preserved at colder or warmer temperatures. Wine can also suffer from the presence of other food items in the immediate vicinity, especially those with especially pungent aromas. Cellars offer a neutral setting in this regard as well.

The WIne Bottle

The wine bottle itself is an important step in wine storage. Bottles with a curved bottom are intended to prevent sediment from collecting at the base of the bottle over time. Likewise, storing wine on its side, and even rotating bottles on a regular basis, keeps the contents chemically consistent. Storing wine bottles on their sides (or, in some cases, upside down, or at an angle) also keeps with wine in contact with the cork, thus keeping the cork moist. The orientation of the air bubble inside the bottle, known as the ullage, is also a factor in storage. Keeping the ullage near the top of the bottle (by not storing wine perfectly horizontal) slows the process of oxidation and allows the wine to mature more gradually.

Corks

Wine has traditionally been bottled with a wooden cork that allows small amounts of air to enter and leave the bottle over extended periods of time. The air continually oxidizes the wine, bringing it to maturity. In recent years, synthetic corks have grown in popularity. These prevent the slow air flow that natural corks are meant to foster. Winemakers wishing to preserve the wine in the bottle at the same state as it was in when deemed ready for consumption, may opt to use a synthetic cork or even a metal screw top. While the screw top was once stigmatized as a sign of low-quality wine, many notable wineries around the world now use the screw top to maintain the consistency of their wine longer, even if proper storage procedures are not followed.

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