Prepare A Cake Tin Before Baking

Prepare a Cake Tin Before Baking

Baking a cake is both a fun and rewarding experience. Whether you're a novice or you're a master, there are a few basic steps that you need to get out of the way in order to create the perfect cake. One of the most crucial steps is properly preparing your cake tin. Greasing your tin efficiently prior to adding in your cake batter will allow a smooth transition from the oven to the platter.

Instructions

Preparing Cake Tins

1. Allow 1 stick of butter to soften from refrigeration at least 15 minutes prior to use. Set tins aside, away from all ingredients during preparation.

2. Apply 1/2 of the stick of butter to inside of each cake tin. You can either rub the stick freely around the inside of each pan, or use a butter knife. Coat thoroughly.

3. Sift or sprinkle 1-2 tablespoons of all-purpose flour into each of the cake tins once they have been greased with a thick coat of butter.

4. Pour the cake batter into the greased and floured tins. Continue to bake as instructed.

Tags: Before Baking, cake batter, Cake Before, Cake Before Baking, each cake, inside each

The Properties Of Gouda

Gouda is nutty and melts easily.

Originally made on farms in Utrecht and South Holland (Zuid-Holland) in the Netherlands, most commercial Gouda is now produced in factories. Gouda's properties change dramatically, according to production method and maturity. Always nutty, mature farmhouse Gouda can also be somewhat fruity with a sweet finish. Cheese makers in Ireland, Wales and the U.S. all produce variations of this Dutch delight.

Types Of Gouda

Gouda made in factories is mild in taste. It can appear processed and springy, while farm-produced Gouda is hard and darker in color. Color is a sign of maturity; young Gouda is firm, but not hard, with pale yellow paste and few gas holes. Two notable Goudas produced on Dutch farms include Boerenkase (Gouda produced in large wheels) and the rich and nutty Kernhem, which was allegedly invented when cream-based Goudas over-ripened.

Making Gouda

Produced in flat wheels and typically coated in red or black wax, making farmhouse Gouda involves curdling milk and then separating the whey. Cheese makers add bacteria and rennet while warming the milk to encourage bacteria production. Separated from the whey, the curds are formed, pressed and brined. Turned daily, it takes at least six weeks to produce young Gouda -- longer for more mature -- and tastier -- cheese.

Classification And Properties

Cheese makers use rheological properties -- differences in deformation and flow -- to classify naturally produced cheeses. In Gouda, a manufacturing process that involves complete interior bacteria ripening produces distinctive eyes, or gas holes, throughout the cheese. Classified a "hard" cheese, traditional Gouda's moisture content is 25 to 36 percent.

International Variations

Coolea is a Gouda-style cheese from Cork, Ireland. Matured for six to eight weeks, it's occasionally flavored with nettles. Penbrn and Teifi are Gouda-style cheeses made on organic farms in Wales. The overly processed American Gouda is made in several locations around the U.S., while Winchester Cheese in California produces some well-regarded Gouda-style cheeses. Sally and Ted Wieninger in upstate New York produce Wieninger's Goat Cheese. Unusual for a Gouda-style cheese, goat's milk makes this much harder than traditional Gouda.

Tags: Cheese makers, farmhouse Gouda, Gouda made, Gouda produced, Gouda-style cheese

Mix A Silver Medal Olympic Cocktail

Olympic fever is about to hit full force. Be prepared for impromptu game-watching parties with a handful of specialty cocktails. Each time an American wins a silver medal--the group takes a drink of this one!

Instructions

1. Load the tray with a bottle of vodka, a bottle of coconut rum, an ice bucket filled with ice, ice tongs, shot glasses, a small towel and mini cocktail shakers. If you're using two smaller trays keep the shot glasses and mini cocktail shakers on the same tray. Figure about 4 mini shakers for a party of up to 12 people.

2. For easy access, place the tray on the cocktail table in the room where you are watching the games. Each time an American (or the country you are cheering for) wins a silver medal, the group takes a drink.

3. Make the drinks by filling each mini cocktail shaker with ice. Pour 2 ounces of vodka and 2 ounces of coconut rum into each shaker. Shake, then pour the contents of each shaker into 2 shot glasses.

4. Do an end-zone-dance while waving the American flag (or the flag of the country you are cheering for). Then wait for the next silver medal winner.

Tags: mini cocktail, shot glasses, cocktail shakers, country cheering, each shaker, Each time

Make Corn Bread With Bisquick

Bisquick cornbread has a texture similar to cake.

Many different recipes for cornbread exist due to personal tastes, but almost all contain cornmeal, which gives it a yellow hue. The addition of baking powder helps the cornbread rise, and adding Bisquick makes it light and fluffy instead of dry and crumbly. Bisquick contains flour, shortening and other baking products that many cooks use to create biscuits, pancakes and dough. Serve your moist cornbread warm with a favorite soup or enjoy it by itself.

Instructions

1. Combine 2 cups of Bisquick, 5 tablespoons cornmeal, 1/2 teaspoon baking powder and 3/4 cup of white sugar into a bowl. Stir the dry ingredients to mix them well.

2. Add a cup of milk and two eggs to the bowl and stir until the ingredients become wet.

3. Pour a cup of melted butter into the bowl and stir to mix with the other ingredients.

4. Heat the oven to 350 degrees Fahrenheit. Pour the cornbread batter into a 9-by-12-inch pan.

5. Bake for 35 to 40 minutes. Insert a toothpick into the center of the cornbread and, if the toothpick comes out clean, remove the pan from the oven.

Tags: baking powder, bowl stir, into bowl

Bake A Turkey In Three Easy Steps

A turkey is not difficult to cook.

Thanksgiving time is here once again! You may have found yourself in charge of the feast this year. However, you might be unsure cook the perfect turkey. Not to worry! In three easy steps, that bird will be a delicious treat. This is a perfect tool for anyone that wishes to have a marvelous Thanksgiving, Christmas or a special Sunday dinner meal.

Instructions

1. Choose the correct pan for the turkey. The meat will need to be placed in a cooking pan at least 3 to 4 inches deep. This will hold the turkey juice effectively. Then preheat the oven at 325 degrees. The cooking time for the turkey needs to be approximately 15 minutes for each pound. A 20 lb. turkey will need to cook for about five hours.

2. Clean the turkey. You will need to remember to remove the plastic bag that the giblets and the neck are in. Sometimes, they do not come in a plastic bag. Place the turkey inside the pan. A lid or loose fitting tin foil should be placed over the turkey. In the last hour, remove the lid to brown the turkey.

3. Dress the turkey. For a golden brown skin, rub some butter evenly. Then add salt and pepper to taste. Other spices may be added, also. You may wish to use a dab of garlic, rosemary or seasoning salt. If adding other spices that contain salt, you may want to omit the plain salt. The flavor may be overpowering. Place the turkey into the preheated oven. Every hour use a turkey baster to keep the bird moist.

Tags: will need, Place turkey, turkey will, turkey will need

Cook Korean Style Tofu

Korean cuisine has a distinctive taste compared with food in other Asian countries. It typically incorporates garlic, red chili flakes and soy sauce to produce strong flavors in its dishes. Although Korean cuisine often uses seafood and beef as its protein, it also includes tofu, a vegetarian protein product made from crushed soybeans. Korean style tofu, known as tubu choerim, is firm tofu that is browned in oil and topped with a strongly seasoned sauce before serving. The tofu absorbs the flavors of the sauce, so even non-vegetarians may enjoy the taste.

Instructions

1. Slice a 1 lb. block of firm tofu into even pieces approximately 1/2 inch thick. Transfer the tofu slices onto a layer of paper towels, then cover the tofu with a light, even layer of salt.

2. Let the tofu sit undisturbed for 10 to 15 minutes so the salt can bring out the tofu's liquid. Pat the tofu slices lightly with a paper towel until they are thoroughly dried.

3. Slice five or six scallions into pieces about 1/4 inch wide, then place them into a small bowl. Peel off the hard outer skin from three garlic cloves, then chop them into pieces as fine as possible.

4. Transfer the garlic into the bowl with the scallions, then add in 2 tsp. of Korean red chili flakes, 4 tbsp. of soy sauce and 4 tbsp. of warm water. Stir the ingredients until they are completely combined, then set the sauce aside.

5. Drizzle 2 tbsp. of vegetable or olive oil into a large skillet on your stove top. Set the heat to medium high and heat the oil until it starts to slightly ripple, but not smoke. Place the tofu slices into the hot oil and heat for three minutes without moving them.

6. Flip the tofu slices over and let them cook for another three minutes, or until the tofu is golden brown. Pour in the sauce and stir the ingredients until all of the tofu slices are completely coated with the sauce. Heat the tofu and sauce until the sauce starts to bubble.

7. Turn the heat to low and put a lid on the skillet. Let the tofu heat in the covered skillet for another 15 minutes. Turn off your stove completely and wait about 10 minutes before serving the tofu so that it can soak up the flavors of the sauce.

Tags: tofu slices, before serving, before serving tofu, chili flakes, firm tofu, flavors sauce, ingredients until

Age Wine

1. 2

Next

SINGLE PAGE

Lovers of wine usually want to collect it, and once you start collecting wine you will need to store it. If you store wine properly, you can age it to perfection. Improperly stored wine can go bad and might even taste like vinegar. Add this to my Recipe Box.

Instructions

1. Avoid extreme temperature changes. Expansion and contraction through temperature changes will eventually cause the cork to move and allow small amounts of wine into the seal. This will allow air to enter which will ruin the wine.

2. Maintain temperatures between 55 and 58 degrees Fahrenheit for optimal aging of your wine.

3. Control the humidity level to keep it between sixty and eighty percent. If the humidity is too low the cork will dry out and open the seal so air can enter. If humidity is too high the labels will stay wet and will mold.

4. Angle the bottles when you store them so the cork is in contact with the wine. Again this is to prevent the cork from drying out and shrinking allowing air into the bottle.

5. Keep the lights out. Wine is best when aged in the dark. Light will accelerate the aging process and the wine will not taste as good.

6. Prevent vibrations. When aging wine you want the sediment in the wine to settle. Vibrations will cause the sentiment to move around which will prevent the wine from aging properly and affect the taste.

Tags: temperature changes, which will, wine will

Read A Thai Restaurant Menu

Thai food has become one of the most popular cuisines in America. The menu in a Thai restaurant typically offers dozens of dishes. As in other Asian cuisines, the main entrees can be ordered with chicken, pork, beef or seafood. In addition, a Thai menu will have curry, noodle and rice dishes listed separately. Here's navigate your way around the menu.

Instructions

1. Start a Thai meal with an appetizer. Spring rolls are smaller than egg rolls and are wrapped in rice skins and deep fried. Fresh rolls are similar to spring rolls but are wrapped in thin rice paper and are not fried. Chicken Satay are grilled chicken strips marinated with coconut milk and curry powder and served with a peanut sauce.

2. Add a Thai soup to the meal. Tom Kha Gai is coconut milk soup with sliced chicken, mushroom, onion and bell pepper. This tasty soup is seasoned with galanga, lemongrass and lime. Tom Yum Goong is another classic Thai soup. Tom Yum Goong is a hot and sour shrimp soup. It has the same seasoning as Tom Kha.

3. Order a main course. First decide on the meat: Nua is beef; Mu is pork; Gai is chicken. Ginger Root (Pad Khing) is a great main dish. Chicken and Cashew (Pad Gai Mamuang Himmapan) is another outstanding choice.

4. Enjoy the most popular Thai dish in America--Pad Thai. This Thai noodle dish is ordered by nearly half of all customers in a Thai restaurant. This classic Thai dish uses salty, sweet and sour flavors to create a satisfying meal.

5. Try a Thai curry. Mussaman Curry (Gaeng Massaman) is made with Mussaman curry paste cooked in coconut milk with onion, potato and roasted peanut. Gaeng Daeng, or Red Curry, is a spicy dish made with coconut milk with sliced bamboo shoot, bok choy, cabbage, bell pepper and fresh basil leaves. Remember in any Thai restaurant you can order the spiciness of the food from Mild to Hot, which can be quite hot if it is authentic.

6. Have a Thai coffee to finish off the meal. Thai coffee is made fresh and strong. It is served with ground cardamom and sweetened condensed milk.

Tags: coconut milk, Thai restaurant, bell pepper, classic Thai, coconut milk with, made with

Decorate A Porch For Christmas

Many people decorate their homes for Christmas, but they often neglect to decorate the first thing guests see when visiting their home: the front porch. Welcome your holiday visitors and guests into your home with a beautifully decorated porch by using the following ideas.

Instructions

1. Decide how you want the porch to look. Use lights, plants, outdoor decorations, ribbons, wreaths and bows. Think about your favorite decorations and start with those.

2. Hang garlands wrapped with Christmas lights around the door frame. This will work for daytime and nighttime decorating. When the lights are off, the door is still decorated with the garland. Wrap the garland and lights around the railing on your porch for additional flair.

3. Cover the front door with wrapping paper. Use the shiny foil instead of the thin paper, which can get wet and soggy from outside weather. Tape or glue ribbon and a bow on the paper to make it look like a giant present.

4. Use plants around the porch. Evergreen plants with red ribbons tied on them make great Christmas decorations and can be saved for use year-round. Decorate the planters with spray paint to match them with your other decorations.

5. Set outdoor Christmas figures on the front porch. Use colorful statues, lighted statues or even animated statues in Christmas themes. Find statues that suit your taste at hardware and department stores, as well as online.

6. Place a Christmas door mat in front of the door for a finishing touch.

Tags: front door, front porch, lights around

Eat Chicken

Food etiquette has evolved over the years. It once was acceptable to pick up food on a bone, such as chicken, if it could be held with two fingers. Times have changed, though, with most people using a knife and fork to eat chicken, unless they're eating a drumstick that is. Also when eating chicken, make sure it is properly cooked.

Instructions

1. Serve the chicken with a large serving fork. Take one piece at a time. Place each piece of chicken on your plate or allow the service to do it for you.

2. Wait until everyone is served their meal and then begin eating. Select the steak knife and begin to cut a small piece of meat from the bone or through the boneless chicken. Place the fork on the side of the plate. Place the fork in the proper hand and take a bite.

3. Chew with your mouth closed and continue to chew until the food is well masticated. Swallow, take a sip of water or other refreshment, and repeat Step 2. Continue until you have had enough.

4. Place both the knife and the fork on the center of the plate. This signals that you are done. If you would like more place, the knife and fork to the side and wait until someone asks if you want more. It is acceptable to have another piece on your own if no one notices your cutlery and doesn't ask.

Tags: knife fork, fork side, Place fork

Store Cheddar Cheese

Age improves the flavor of Cheddar cheese.

Cheddar cheese has a nutty flavor and smooth texture that improves with age when stored in an appropriate manner. Cheddar cheese thrives during extended periods of aging under suitable storage conditions. Some cheese makers store choice "wheels" of cheese for up to two years to allow the sharpness of the cheese to become more prevalent. In order to maintain the taste and quality of your cheddar cheese take the necessary steps to keep it fresh and flavorful.

Instructions

1. Check the inside temperature of your refrigerator. It should remain between 34 and 38 degrees Fahrenheit for optimum cheese storage. Use a refrigerator thermometer to determine an accurate storage temperature.

2. Store the cheese in its original wrapping prior to use. Wrap leftover cheese with plastic film wrap or aluminum foil. Check to ensure no air pockets remain within the film wrap and press aluminum foil tightly to eliminate air spaces.

3. Place the cheese in a refrigerator drawer. Cheddar cheese attracts and absorbs odors from other foods in the refrigerator and this helps to protect and retain the true flavor of the cheese.

Tags: Cheddar cheese, aluminum foil, film wrap

Dry Citrus Fruits

The tart flavor of citrus fruits is condensed and preserved through drying.

Drying citrus fruits is a great way to preserve and intensify their natural flavor. Select fruits that are newly ripe and without blemishes so that the peel and flesh are edible once they are dried. Because citrus fruits are acidic and have a high moisture content, drying them is a slow process of eliminating the moisture without burning the essential citrus oils. Dried slices of citrus fruits can be used as a seasoning or to add a bright citrus scent to a potpourri mix.

Instructions

1. Clean the outside of the citrus fruit thoroughly under cold running water using a nonabrasive scrubber.

2. Place the fruit on a clean cutting board and cut them into uniform slices that are 1/8 to 1/4 in. thick. Naturally, thinner slices of citrus will dry faster.

3. Arrange the slices of citrus on a stack of two paper towels and cover them with two more towels. Continue stacking single layers of slices and double layers of towels until all slices are used.

4. Set the oven to 150 degrees Fahrenheit and carefully flip the stack of citrus slices and paper towels.

5. Peel away the paper towels and transfer the citrus slices onto wire mesh pans or cooling racks. Leave 1/2 in. of empty space between slices and around the edges of the pan or rack. Sandwich the citrus slices by covering them with a second wire mesh pan or rack to keep them from curling.

6. Slide the filled wire mesh pans or racks into the center of the warm oven and allow them to dry for approximately six hours with the oven door open about 6 in. Turn on a ceiling fan or place a portable fan near the open oven for better air circulation.

7. Test to make sure the citrus slices are completely dried by bending them in half. They will still be pliable when dry but will not release any juice when bent or squeezed.

8. Store the dried citrus slices in an air-tight glass or plastic container on a cool dark pantry shelf.

Tags: citrus slices, citrus fruits, paper towels, slices citrus, wire mesh

Make A Bloody Caesar Drink

This article will show you prepare a Bloody Caesar and discuss the different variations of the Bloody Mary drink on which this cocktail is based. Add this to my Recipe Box.

Instructions

Make the Perfect Bloody Caesar

1. Understand the origin: The Bloody Mary, on which the Bloody Caesar is based, is a drink that was invented in the early twentieth century and has since become a brunch-time staple. While the origins are unclear, it's influence on the bar and tavern world is clear. There are a myriad of drinks that have been inspired by, and invented because of (or in spite of), the Bloody Mary. In New Orleans, the Bloody Bull takes the traditional Bloody Mary and adds beef consomme. A Bull Shot leaves the tomato juice out all together, using ONLY beef consomme. A Bloody Maria uses tequila instead of vodka. And in Canada, the Bloody Caesar reigns supreme. Using a bottled, pre-made tomato and clam juice cocktail mixed one to one with vodka, this is a refreshing twist on the old standard. This recipe will show you make the mix from scratch, making your own delicious cocktail that will keep your friends coming back for more (This recipe yields six cups, or around 10-12 drinks worth of mix).

2. Assemble the mix. In a large, clean plastic container with a secure lid (preferrably an old vegetable oil container, or even a gallon or half gallon milk container), combine the tomato juice, clam juice, horseradish, lemon juice, Worcestershire sauce, Tabasco sauce, celery salt and pepper. Secure the lid tightly and shake the container vigorously for ten to fifteen seconds. Place the mixture in the refrigerator for an hour or so. The flavor of the mix will improve if it is allowed to rest for a bit.

3. Mix the cocktail. Pour the mix into an attractive glass carafe for presentation while mixing the cocktail for your friends. Prepare your highball glasses by rimming each glass with a lime, then dipping into a plate of sea salt. Fill each glass completely with ice. Pour halfway up with vodka and top off with the Caesar mix. Garnish with a celery stick and serve immediately.

Tags: Bloody Caesar, Bloody Mary, beef consomme, clam juice, each glass

Make Easy Baked Brie

Baked brie is often served in restaurants and wine bars as an appetizer or a dessert. What many brie fans don’t know is that this delicious dessert can be made in the comfort of your own home and for a fraction of the price. You can also customize the recipe by adding your favorite preserves. Read on to learn make easy baked brie.

Instructions

1. Defrost the pastry sheet. The package of Pepperidge Farm Puff Pastry Sheets comes with two pastry sheets. You will only need to use one of them unless you decide to double the recipe. Allow the pastry sheet to defrost for about 45 minutes to one hour. Do not use the microwave to defrost the pastry sheet because it doesn’t defrost it evenly. It also gives it a gummy texture which will make it harder to put your baked brie together.

2. Get your pastry sheet ready. Once the pastry sheet is defrosted, unfold it. They are usually folded into thirds. Be careful because you don’t want the sheet to break. Place the pastry sheet in the center of a cookie pan.

3. Put your baked brie together. Take out your favorite jelly or preserves. Spoon a generous amount into the center of the pastry sheet. Usually about 1/3 cup to 1/2 cup is plenty. Do not spread the jelly. Instead, just put several dollops on there. Place the brie wheel on top of the preserves. Gently press down on the brie. This will spread the jelly.

4. Seal the pastry. Fold each corner of the pastry into the center. You don’t want to leave any area of the brie exposed. If some pieces of the pastry slightly overlap that is fine. Beat the egg in a bowl. Take a pastry brush and brush some of the egg mixture over the top and the sides of the pastry. If you don’t have a pastry brush, you can use a fork to spread the egg mixture. Be very careful to not tear or puncture the pastry.

5. Bake the baked brie. Set the oven at 425 degrees. Once the oven is preheated put the cookie sheet in there. Set the timer for 10 minutes. Once the time is up, check on the brie. It should be a golden color and look slightly toasted. If the pastry isn’t done, let it bake for another five minutes. Make sure to periodically check on it because you don’t want it to burn. When the pastry is done, leave it out to cool for about 20 minutes. Enjoy.

Tags: pastry sheet, baked brie, about minutes, baked brie together, because want

Cook Fresh Steamed Broccoli

Broccoli is a very nutritious vegetable.

Broccoli is a high source of vitamins A and C, as well as dietary fiber. As a cruciferous vegetable, along with cabbage, cauliflower and Brussels sprouts, broccoli contains compounds that may help protect against cancer. Broccoli grows well in the home garden in cooler weather. Harvest the heads when the buds are still tightly closed and cook as soon as possible after cutting to retain the most nutrients and flavor.

Instructions

1. Wash the broccoli. Make deep slashes on 4 sides of the broccoli stem with the tip of your knife, but don't cut all the way through. Cutting the stem this way helps it to cook faster.

2. Cut the broccoli into several large chunks and place them in a shallow pan. Add 1/4 inch of water to the pan. Cover with the lid.

3. Place the pan with broccoli and water on the stove and turn the burner to "Medium." Cook for approximately 3 minutes.

4. Check the broccoli by stabbing it with a fork. If it isn't tender enough, cook it for another 1 to 2 minutes, adding water to the bottom of the pot if necessary. You want enough water to create steam but not so much that the broccoli is boiling in it.

5. Remove the broccoli from the heat and drain off any remaining water. Top with a little butter and sprinkle on some salt and pepper to taste. Finish with a squirt of lemon juice or a sprinkle of Parmesan cheese.

Tags:

Foods That Don'T Have Soy Or Dairy In Them

Foods That Don't Have Soy or Dairy in Them

Most processed foods contain either soy or dairy, or both. Often these ingredients go by names that do not immediately alert you to the fact that they are soy or dairy products, such as MSG, protein extender or casein. If you are allergic to corn or soy, your best bet is to prepare as many of your own meals as possible from fresh, unprocessed ingredients. This approach gives you the advantage of knowing firsthand exactly what goes into your food.

Fresh Fruits and Vegetables

Fresh vegetables contain no soy or dairy, with the sole exception of edamame, or the pods of the soybean plant. If you avoid edamame and choose from the other available fruits and vegetables, you will find that you have a wealth of foods to choose from that do not contain soy or dairy. Prepare fresh vegetable salads with a simple dressing of olive oil and vinegar, or lightly steam vegetables until they are just tender. Stew fruit in a small amount of fruit juice that contains no additives or preservatives, adding only a little bit of sweetener, then thicken it by sprinkling in a little bit of rice flour to create a simply, tasty compote.

Meats

Free range meat, poultry and fish contain no soy or dairy ingredients. Although many factory feedlots feed soy to beef, cows and chickens, there is no evidence that eating an animal that has eaten soy will trigger a human soy allergy. However, if this is a concern to you, buy your meat at your local farmer's market where you can speak directly to the producer and make sure that the animal whose meat you are buying has not eaten soy. Avoid seasoning your meat with soy sauce or worcestershire sauce, which both contain soy.

Whole Grains

Whole and refined grains contain no dairy or soy because they are simple foods made up of a single ingredient. White or brown rice, barley, wheat berries, quinoa and polenta are all examples of grains that you can eat without trouble if you are avoiding dairy or soy, especially if you prepare them yourself. Cook white or brown rice, barley, wheat berries or quinoa covered, in water measuring twice the volume of the dry grain, until they absorb all of the water. Cook polenta in three parts water to one part polenta. Add a bit of olive oil and salt to the water, then bring it to a boil and drizzle in the polenta, stirring constantly until it thickens. Many cooks add cheese to their polenta, but you can make a tasty, dairy-free version yourself, with a minimum of effort.

Tags: contain dairy, barley wheat, barley wheat berries, berries quinoa, brown rice

Southeastern Wisconsin Cheese Making Tours

Many cheese factories provide tours for visiting dairy fans.

Cheese making tours are available in several family-owned factories throughout southeastern Wisconsin, allowing guests to witness the transformation process of vats of milk into curds and cubes of delectable dairy.

Widmer's Cheese Cellars

Located in Dodge County, Widmer's is the only cellar that still makes authentic brick cheese from dry curd, pressed with actual bricks. Guided tours are available by reservation from Monday through Friday at 9:30 a.m.

Widmer's Cheese Cellars

214 W. Henni St.

Theresa, WI 53091

888-878-1107

widmerscheese.com

Beechwood Cheese Factory

The Beechwood Cheese Factory was established in 1894, and offers 30 flavors of cheese, incorporating ingredients such as chives, garlic and caraway. On "Almost Famous Cheese Curd Day," the first Saturday of every month, Beechwood sells fresh cheddar and jalapeno cheddar cheese curds. The factory is open Monday through Saturday.

Beechwood Cheese Factory

N1598W County Road A

Beechwood, WI 53001

877-224-3373

beechwoodcheese.com

Baker Cheese Factory

Baker Cheese, a family-owned factory in St. Cloud, specializes in making and manufacturing string cheese. The factory employs licensed cheesemakers to ensure that their mozzarella is of the highest quality. Visitors are welcome on weekdays from 9 a.m. to 5 p.m. or on Saturdays from 9 a.m. to 1 p.m.

Baker Cheese Factory

N5279 County Road G

St. Cloud, WI 53079

920-477-7871

bakercheese.com

Tags: Baker Cheese, Beechwood Cheese, Beechwood Cheese Factory, Cheese Factory, Baker Cheese Factory

Make A Quick Shrimp Stir Fry

Make a Quick Shrimp Stir Fry

Do you like spicy? Do you like easy and fast cooking? This is the BEST shrimp stir fry recipe!

Instructions

1. I usually make this at least once a week for my family. They all LOVE it. And it's so easy to make.....

The first thing you'll want to do is prepare your minuet rice. Just follow the directions for how ever many serving you need. This step takes about 2 minuets, and it will finish cooking while you are making your shrimp. I usually use brown rice...but white rice is great also.

2. Next, place your frozen shrimp in a strainer and place into a larger bowl of water. (To defrost). While they are defrosting, you can begin to peel the shells and tails off of all the shrimp. Once you are complete, rinse shrimp in strainer to remove any little peices of remaining shell.

3. Strain off all excess water. Add about a cup or so of your vegetable. Then add just enough "Stubs Pork Marinade" to coat all the shrimp and vegies nicely. You can add more or less depending on how spicy you like it.

4. Next, get your stir fry pan nice and hot and add about 2 tablespoons of olive oil. Add your shrimp and snap peas and cook untill shrimp are pink, about 1-2 mins per side.

5. Remove from heat. Serve over bed of rice. Drissle remaining sauce from pan over each plate....and ENJOY!!!!!!!

Tags: Make Quick, Make Quick Shrimp, Quick Shrimp, Quick Shrimp Stir, Shrimp Stir, shrimp strainer

Feed A Pet Snail

For some, snails seem like ideal pets because they require a minimum of maintenance. However, snails are living animals in need of constant care, including feeding. Keep your snail happy and healthy by feeding your snail a variety of natural foods.

Instructions

1. Provide your snail with vegetables. Snails appreciate green vegetables like broccoli, cabbage and cucumber, but also like sweeter vegetables like pumpkin, sweet potato and sweet corn. Mix and match different kinds of vegetables to see which combinations your snail likes.

2. Feed your snail fruit. Snails enjoy everything from common fruits like apples, bananas and oranges to slightly more exotic fruits like papayas, dragon fruit and kiwi. Try as many fruits as you'd like.

3. Include calcium in your snail's diet by placing cuttlefish bone, eggshells or calcium supplements in your snail's habitat. Snails need calcium for shell growth and rejuvenation; too little or too much calcium in their diet may be detrimental to them.

4. Pour a bit of water out into a weighty, shallow and small receptacle. Your snail will take small drinks from it and bathe in it, but make sure that the receptacle is small enough to prevent your snail from drowning in it.

5. Treat your snail to different types of food. Snails can eat hemp, sunflower seeds, pumpkin seeds and oats, but these need to be soaked and ground or crushed before feeding. Tortoise food and cat and dog treats are also good substitutes and treats for snails if their regular diet of vegetables and fruits are temporarily inaccessible.

Tags: your snail, fruits like, vegetables like

Bottle Stuffed Olives

Bottle and preserve your favorite stuffed olives.

Table olives are not just good for your health, they can be served a number of ways with any meal. Stuffing olives enables you to pair their intense taste with other flavors that complement them. Consider stuffing olives with blue cheese, ground meat or jalapeno peppers. You can also use pine nuts or fresh herbs. Bottle the stuffed olives you're too full to eat and enjoy them later.

Instructions

1. Examine your pickling jar for cracks or chips in the glass before using. Wash it in hot water, using a small amount of soap, and rinse thoroughly.

2. Fill a pot with 1 gallon of water. Add 4 ounces or 6 tbsp. of picking salt to the water, then boil. Put the olives into the canning jar, only packing them in as high as the shoulder.

3. Cover the olives with the hot brine, leaving 1/2-inch space at the top of the jar. Dislodge air bubbles in the brine with a spatula. Add more brine if needed. Wipe the jar with a clean towel so it's completely dry.

4. Put the lid on the jar, and screw it shut. Do not screw the lid on too tightly or it may cause the jar to break, or the lid to buckle. Label and date your olives. Store them in a cool, dark place.

Tags: olives with

Make Australian Barbecue

Australians are as well-known for their love of barbecuing as Americans are. Many of their city parks include electric barbecue grills that can be used by the public. Rather than slow-cook or smoke meat, Australian barbecuers prefer to grill marinated meat.

Instructions

Australian-Style Barbecued Steak

1. Make a marinade of vegetable oil, red wine, vinegar and tomato sauce. Season to taste with garlic, herbs and pepper.

2. Soak steaks in the marinade overnight, turning the steaks occasionally.

3. Invite your friends and neighbors to your home for a "barbie."

4. Grill the steaks over high heat and serve to your guests along with grilled vegetables and beer.

Australian-Style Barbecued Shrimp

5. Wash, peel and de-vein a pound of large shrimp. Leave the tails on.

6. Make a marinade using vegetable oil, orange juice, minced fresh parsley, garlic and spices such as coriander and cumin.

7. Place the shrimp in a plastic bag, add the marinade, and allow to sit in the refrigerator for at least 2 hours.

8. Skewer each shrimp by threading the tip through the meat near the tail and then through the thickest part of the shrimp.

9. Grill the shrimp over medium heat until the bottom begins to turn pink. Turn and grill the other side just until the entire shrimp is pink.

10. Serve immediately over fresh spinach leaves.

Tags: Australian-Style Barbecued, Make marinade

Make Asparagus Salad

Make Asparagus Salad

Cooked and chilled asparagus makes a great salad on its own - you can just toss it with a light vinaigrette. One bunch of asparagus will make six salads.

Instructions

1. Make a light vinaigrette by blending together the sherry vinegar, garlic and herbs, and a pinch of salt. You can also chop the herbs and garlic as fine as possible and mix them into the vinegar.

2. Blend or whisk the oil into the vinegar in a thin, slow, steady stream. Set the vinaigrette aside.

3. Bring a large pot of lightly salted water to a rolling boil.

4. Trim the woody stems off the asparagus.

5. Place the asparagus in the boiling water.

6. Cook the asparagus for 3 to 6 minutes. While it cooks, fill a large bowl half full with ice, then add enough cold water to come up to the top of the ice.

7. Test the asparagus by removing one, dunking it in the ice bath, and biting the thick end. It should be tender and cooked through, but still firm.

8. When the asparagus spears are cooked, remove them and immediately submerge them in the ice bath. Let them stay there until completely cooled.

9. Add the finishing touches. Shake the asparagus dry, toss with some of the vinaigrette, and arrange on a plate. Sprinkle with cracked black pepper and Parmesan cheese.

Tags: Asparagus Salad, into vinegar, light vinaigrette, Make Asparagus, Make Asparagus Salad, toss with

Substitute Romano For Grated Cheese

Romano cheese is shaped into large wheels, similar to Parmigiano-Reggiano.

Romano cheese, which takes its name from the city of Rome, has a sharp character, a granular texture, a piquant finish and an assertive flavor profile redolent of toasted nuts. Romano facilitates several preparations, and serves as a capable substitution for other hard, sharp cheeses, such as Parmigiano-Reggiano, Asiago and Manchego. Grated Romano is commonly used in white sauces, such as Mornay, hearty soups, such as Tuscan bean, and pastas, such as bucatini carbonara.

Instructions

1. Use Romano cheese in place of grated Parmigiano-Reggiano. Similar to Parmigiano-Reggiano, Romano cheese has a hard texture, sharp character and salty undertones. Romano achieves the same consistency as Parmigiano-Reggiano when grated. It has a similar tart, nut-like flavor, and melts in a way consistent with Parmigiano-Reggiano.

2. Substitute Romano for grated Asiago. Asiago cheese has a granular interior similar to Romano, as well as a sharp character. Although it has slightly less fat than Romano, it melts well, and like Romano, can be used as a garnish or condiment.

3. Use cheese in preparations that call for Grana Padano. Romano shares the same crumbly interior, hard texture and melting properties as Grana Padano. Its assertive flavor is reminiscent of Romano, and shares the same briny piquancy.

4. Supplant grated Spanish Manchego with Romano. Like Romano, Manchego is produced from sheep's milk, and has the same textural quality. Its flavor profile, although slightly milder than Romano, has undertones of roasted almonds and a pleasant tartness in its finish.

Tags: Romano cheese, sharp character, assertive flavor, flavor profile, Grana Padano, hard texture

Make Baklava

You can enjoy a taste of the Middle East with this recipe for baklava, a flaky, scrumptious dessert of Turkish origin dating back to the 15th century. Yields about 30 squares or diamonds.

Instructions

1. Preheat oven to 325 degrees F.

2. Grease the bottom and sides of a 13-by-9-inch baking pan with butter or cooking spray.

3. Toast the chopped nuts and then finely chop them.

4. In a small bowl, combine 1/4 c. sugar, lemon zest and cinnamon. Set aside.

5. Melt 1/2 lb. unsalted butter. Set aside.

6. Stack the phyllo dough on a work surface and trim it into 13-by-9-inch sheets. Set the scraps aside.

7. Cover the trimmed phyllo with plastic wrap and a dampened towel.

8. Put two phyllo sheets in the baking pan. Brush the top sheet with melted butter.

9. Add two more sheets and brush with melted butter. Repeat once more for a total of six phyllo sheets.

10. Sprinkle half of the nuts and then half of the sugar mixture over the six sheets of phyllo.

11. Cover the filling with two phyllo sheets and butter the top sheet. Repeat as before, until there are six sheets of phyllo dough on top of the filling.

12. Sprinkle the remaining nuts and sugar mixture over the phyllo.

13. Cover with the rest of the phyllo sheets, stacking them two sheets at a time and buttering the second sheet each time.

14. Brush the top of the assembled baklava with the remaining butter.

15. Take a very sharp, serrated knife and cut through the layers and make 2-inch diamonds or squares.

16. Bake for 30 minutes, then reduce oven temperature to 300 degrees F. Bake until the baklava is golden, about 45 to 60 minutes.

17.During the final 30 minutes of baking, combine remaining 1 1/3 c. sugar, water, honey, lemon juice and orange zest in a saucepan. Bring to a gentle boil, then reduce heat and simmer 15 minutes.

18. Strain the hot sugar mixture and pour evenly over the baked baklava.

19. Let baklava cool at least four hours at room temperature. Serve.

Tags: phyllo sheets, sugar mixture, melted butter, mixture over, nuts then, phyllo Cover

Make Asian Beef Stew

There are times when you feel like having some Asian cuisine but just hate to get take-out. This recipe will allow you to make your own Asian meal at home. This recipe is so easy. Just throw the ingredients into the crock pot and forget it. This meal will make you feel like you picked up some Chinese food on your way home from work.

Instructions

Asian Beef Stew

1. Turn crock pot on high and set for six hours. Place onions, garlic, beef, carrots and mushrooms into the crock pot.

2. Combine orange juice, beef broth, soy sauce, ginger ale, ginger, curry powder and corn starch into a small bowl. Mix until all spices and corn starch are incorporated into the liquid. Pour liquid over meat and vegetables in the crock pot.

3. A half an hour before the crock pot is set to finish cooking, put the peas into the stew and re-cover the pot to finish cooking. Also, put water into a small saucepan over high heat to boil. Once boiling, place in instant rice. Boil for 10 minutes, then turn off heat.

4. When crock pot is finished, pour rice over serving tray. Spoon beef stew over rice. Top stew with scallions. Serve hot.

Tags: Asian Beef, Asian Beef Stew, Beef Stew, corn starch, feel like

Interesting Facts Cream Cheese

Cream cheese is eaten as a snack food and used a a recipe ingredient.

Cream cheese is among the most versatile cheeses. It is a common ingredient in sweet and savory dishes and has flavors that can be enhanced by adding everything from fresh herbs and vegetables to fruits, chocolate and smoked fish. Cream cheese comes in various types and textures, all available at most supermarkets nationwide.

Cream Cheese Types

Although most people associate cream cheese with the white spreadable blocks wrapped in foil or packed in plastic tubs, there are several other varieties of cheese that fall into the cream cheese category. Cottage cheese, curd cheese, ricotta and mascarpone are all cream cheeses. All are free of rinds, have mild fragrances and vary in color from snow white to pale yellow. Block cream cheese is also sold whipped for easy spreading, and can come in many flavors, both natural and artificial. Cream cheeses are available in low fat and non-fat varieties in most places, as well.

History

Neufchatel cheese, the inspiration for conventional block cream cheese, originated in Neufchatel-en-Bray, France in the mid-1500s. Over the next few centuries, it became one of France's most renowned cheeses.

In 1872, William Chester, a New York dairyman, accidentally discovered a cheese making method that produced a creamy mild cheese while he, along with his contemporaries, tried to duplicate the French Neufchatel recipe. He sold it as "cream cheese" to the Empire Cheese Company, who in turn marketed it under the "Philadelphia" brand. James Kraft developed a pasteurizing technique for this new cheese in 1912 and in 1928, the Phenix Cheese Company, owners of Philadelphia, merged with the Kraft Cheese Company.

Versatility

At its simplest, cream cheese is served as a spread for crackers, bagels, or celery. It also adds richness and flavor to savory sauces. When seasoned with herbs, it can be used to stuff chicken breasts, or it can be mixed with sweeteners and other flavorings for pie and cheesecake fillings. Cream cheese whipped with sugar also makes a quick and easy cake frosting.

Homemade Cream Cheese

Making cream cheese in your home kitchen is easy using one of two methods. The simplest recipe has one ingredient: plain yogurt. Line a colander with muslin or layers of fine cheesecloth, dump in a quart of plain yogurt, cover and let drain into a bowl for at least five hours in the refrigerator. For a more flavorful cream cheese, mix a gallon of whole milk and a quart of buttermilk, heat on the stove until the mixture curdles, and proceed with the draining process. Add salt to taste before packaging in airtight containers.

Tags: Cheese Company, cream cheese, cream cheese, cream cheese, plain yogurt

Recipe For Turkey Stock And Fresh Thyme In A Stock Pot

The next time you roast a turkey, save the carcass for flavorful stock. Turkey stock flavored with savory, fresh thyme isn't complicated to make and the finished stock becomes the base of a variety of dishes, including soups, stews and casseroles. You can also use turkey stock to flavor vegetables such as mashed potatoes, steamed carrots, collard greens or broccoli. Homemade turkey broth is economical, and unlike most canned broths, homemade stock is free of sodium and preservatives.

Instructions

1. Remove the meat, skin and fat from a turkey carcass. Rinse the carcass under cool water.

2. Place the carcass in a large soup kettle or stock pot. Cover the carcass with water.

3. Add onion, garlic, celery, carrots, thyme, parsley and peppercorns.

4. Bring the mixture to a boil and turn the heat to low. Don't allow the stock to boil a second time.

5. Allow the stock to simmer for 3 to 4 hours, stirring occasionally. Add more liquid to cover the carcass, if necessary.

6. Pour the turkey stock through a strainer. If you prefer clear stock, line the strainer with paper coffee filters or paper towels.

7. Store the turkey stock in the refrigerator until you're ready to use it. You can also divide the stock into airtight containers and store the stock in the freezer.

Tags: turkey stock

Make Apple Scallop In Three Easy Steps

A variety of apples can be used for a scallop.

An apple scallop is easy to make and when served as a side dish or dessert adds a fruit to balance a meal. As a child my job was to peel and slice the apples as my grandmother combined the ingredients that would be mixed into the fruit. When I use her recipe today, the aroma of the apple scallop as it bakes in the oven brings back happy memories of the two of us standing side-by-side as she taught me to use her treasured recipe.

Instructions

Preparing the apples

1. Cut the apples into thin slices.

Peel and slice four medium-sized apples and put them in a baking dish or casserole. Add 2 tablespoons of water and then sprinkle with 2 tablespoons of white sugar. Mix well.

2. The aroma of apples baking can make your mouth water.

Mix 4 tablespoons of flour, 1/2 of cup of packed brown sugar, 1 teaspoon of cinnamon and a dash of salt in a mixing bowl. Add 1 tablespoon of butter or oleo and mix with a fork until crumbly. Spread crumbly mixture on top of sliced apples in casserole.

3. Place the casserole in the middle rack of the oven and bake at 350 degrees for about 30 minutes or until lightly browned and apples are tender. Do not overcook the apples. Bake until done but still firm when tested with a fork.

Tags: apple scallop, with fork

Make Apple Pie

Forget buying apple pie, make it yourself !

Who doesn't like apple pie? Most people love eating pie, however instead of making it, they go out and buy it. You don't have to make any more apple pies. Here is a easy and quick recipe for one of the best apple pies around.

Instructions

Make Apple Pie

1. Go out to your local grocery store and buy a frozen pie shell. Yes, you can make it if you want, it is a lot easier to just buy it and focus on making the filling yourself. Most frozen pie shells come two in a pack and are under $3.00.

2. Peel and core 8 apples of your choice. You can even mix and match the apples if you want.

3. Once peeled, slice the apples anyway you want them, if you prefer thin apples, then slice them thin. If you prefer big chunky pieces, then slice them in big bulky pieces.

4. Place the sliced or cut up apples in a large bowl, pour two tablespoons of lemon juice and mix well being sure that each piece of apple has some lemon juice on them. This keeps the apples from turning brown. Place them aside and let's work on that crust.

5. Take the pie crust out of the freezer. Turn oven on 350 degrees and allow to preheat for approximately 15 minutes. Grab your bag of dried beans and pour the inside of the pie crust. This is a neat way to keep the bottom of the pie crust from rising, it is called blind baking. Place the pie crust inside the oven for 20 minutes or until golden brown, remove and allow to cool. Once cooled, remove the dried beans. Now back to the filling.

6. Grab your bowl of apples, add 2 tablespoons of flour, 1 cup of sugar, 1/2 tablespoon of salt, 1 tablespoon of cinnamon, and the heaping spoonful of butter. Mix all ingredients well and place inside pie shell. No need for a pie top since this is going to be an open face apple pie.

7. Place apple pie inside oven for 45 minutes or until bubbling. You could put a cookie sheet underneath the pie just in case it bubbles over, but it is not necessary. Remove pie and allow to settle down for a few minutes.

8. Get another bowl out and pour entire contents of heavy whipping cream inside of it. Turn your handheld mixer on high and begin to beat the heavy whipping cream until it looks like whipped cream. Once it has reached this point, add the 1/2 of powdered sugar slowly all the while still beating the cream. Keep mixing until all sugar is incorporated. Place inside refrigerator until chilled.

9. Slice a piece of that magnificent apple pie you have just made, spoon on some caramel sauce, and a heaping spoonful of homemade whipped cream.

Tags: apple pies, bowl pour, dried beans, Grab your, heaping spoonful, heavy whipping

Crack Pistachio Nuts

Crack Pistachio Nuts

When ripe, pistachio shells will naturally open on their own. Roasting processes will also open the nut. Because of this, pistachio nuts are typically the easiest nut to crack open. They do not require nut crackers or hammers, just your fingers. Sometimes they can be difficult to crack open, however, if the shell is not already mostly open.

Instructions

Cracking a Pistachio Shell

1. Hold the pistachio in your fingers with the pointed end facing up.

2. Place your two thumbs on either side of the shell, where it is open at the top.

3. Pull the shell open, releasing the pistachio nut inside.

Cracking a Partially Open Shell

4. Place the partially opened nut on its side on a table or plate.

5. Place the pointed end of another pistachio nut into the small slit in the partially opened pistachio.

6. Twist the nut clockwise, then counter-clockwise, making the crack bigger in the process.

7. Pull the shell pieces apart once the crack has gotten large enough to grab with your fingers.

Tags: your fingers, crack open, Crack Pistachio, Crack Pistachio Nuts, partially opened

Make Cork Bottle Stoppers

A cork bottle stopper can preserve the wine in an opened bottle.

In many instances, a bottle of wine is opened and not finished in the same sitting. In cases like these, a bottle stopper is necessary to protect the integrity of the liquid. Building a cork bottle stopper on your own can save you a significant amount of money from having to purchase one from a store. Making cork bottle stoppers on your own is a simple process that should not take longer than 30 minutes to complete successfully.

Instructions

1. Saw off the top of the threaded bolt using the hacksaw. Make sure that only the top of the threaded bolt is removed or the project will not work properly.

2. Mark the center of each cork with a small dot to indicate where to drill. Clamp down on the cork using the C-clamp to ensure that the cork does not move during the drilling process. Use a drill bit slightly smaller than the threaded bolt being used.

3. Drill a hole halfway down the center of the cork. Hold the drill completely straight to avoid destroying the cork.

4. Glue one end of the threaded bolt to the drawer pull. Insert the other end of the threaded bolt into the cork. Allow the pieces to dry for approximately 1 hour. Once the drying process is complete, the cork bottle stopper is ready for use.

Tags: threaded bolt, bottle stopper, cork bottle, cork bottle stopper, wine opened

Congealed Jello Salad

Congealed JELL-O salad makes a great addition to any meal.

Congealed JELL-O offers a wonderful combination of cheese and sweet gelatin. This versatile dessert makes for beautiful presentations at any meal or festive gathering. It can also be geared for any holiday. Try using different flavors of JELL-O, such red or blue for winter holidays, orange for Halloween, green for St. Patrick's Day and yellow for Easter. Canned fresh fruits offer another source of variety as well. The cheese adds a creaminess with a slight bite.

Instructions

1. Mix the package of JELL-O into a bowl with the cream cheese or cottage cheese. Choosing between the cream cheese and cottage cheese is simply a matter of taste. Both work the same way. Dissolve this mixture in the hot water.

2. Add the can of fruit to the gelatin mixture. A few options for fruits are crushed pineapple, mandarin oranges, peaches, bananas and coconut. Drain liquid from fruit. Chop oranges or larger fruit into bite-sized pieces. Decide if you want to add pecans or walnuts and mix them in as well. .

3. Pour mixture into a 13-inch by 9-inch glass dish or gelatin mold. While still hot, add marshmallows to the top.

4. Set in the refrigerator and allow to congeal. Once set, remove from mold. Cut into slices or squares. This recipe serves about eight to 10 people.

Tags: cheese cottage, cheese cottage cheese, Congealed JELL-O, cottage cheese, cream cheese, cream cheese cottage

Cook Sticky Rice In A Rice Cooker

Cook Sticky Rice in a Rice Cooker

Sticky rice, also known as Japanese rice, becomes sticky when it is cooked, and is used frequently in Japanese cuisine--particularly sushi. However, it can be served with a variety of different dishes. Using this simple method, you can make your own sticky rice in an electric rice cooker. This recipe makes approximately four servings.

Instructions

1. Place 2 cups short grain rice into a fine mesh strainer. Place the strainer under cold running water, and rinse thoroughly for several minutes. Continue until the water runs clear.

2. Pour the rice into the rice cooker. Add 2.5 cups water and allow the rice to sit for 15-30 minutes without turning on the rice cooker. This allows the rice to absorb water prior to cooking, which is essential for making sticky rice.

3. Top off the water, until the measurement is once again 2.5 cups. Use the measurement marks on the side of the rice cooker as a guide. If your rice cooker doesn't have these marks, simply add ½ cup water, as this is the amount typically absorbed in 15-30 minutes.

4. Turn on the rice cooker, and cook for approximately 15 to 20 minutes. The turn off the heat and allow the rice to steam for an additional 15 minutes.

5. Open the lid and stir the rice. All the water should be absorbed, and the sticky rice consistency should be apparent. Serve warm or cold, depending on the dish.

Tags: rice cooker, 15-30 minutes, allow rice, Cook Sticky, Cook Sticky Rice, cooker This

Make The Top Five Cocktails

If you're out on the town and tired of drinking your usual, or if you are hosting a gathering at your house and want to mix up some popular drinks for your guests, try selecting one of the most popular cocktails around.

Instructions

Sex on the Beach

1. Put a few ice cubes in a drink shaker. Add the vodka, peach schnapps, orange juice and cranberry juice.

2. Shake the drink for a few seconds to blend the ingredients together.

3. Add some ice cubes to a highball glass. Strain the drink into the glass and enjoy.

Cosmopolitan

4. Put a few ice cubes in a drink shaker. Add the cranberry juice, Cointreau, vodka and lime juice.

5. Shake the drink for a few seconds to blend the ingredients together.

6. Pour the drink into a chilled cocktail glass. Top the drink off with the orange peel.

Apple Martini

7. Mix vodka and apple liqueur in a glass filled with ice.

8. Strain the drink into a chilled cocktail glass.

9. Add the apple slice to the top of the glass as a garnish for your drink.

Long Island Iced Tea

10. Put ice cubes in a glass. Add the cola, sour mix, triple sec, gin, rum, tequila and vodka.

11. Add the drink to a shaker. Shake the drink only one time.

12. Pour the drink back into the glass. Make sure the drink appears a bit fizzy at the top.

Whiskey Sour

13. Add ice cubes to a cocktail glass.

14. Combine the whiskey, bitters and cherry juice in a drink mixer. Shake to combine.

15. Pour the drink into the cocktail glass. Fill the glass with sour mix.

Tags: cocktail glass, drink into, drink shaker, Pour drink, Shake drink

Buy A Kegerator

A kegerator is a type of refrigerator that has been made or modified to hold one or more kegs of draft beer. Far more advanced than a bucket full of ice, a kegerator will keep a keg of beer at an even cool temperature until the last drop, allowing you to store your beer for up to two months without losing the fresh draft taste. If you are considering buying a kegerator, there are a few things you should consider first.

Instructions

1. Decide whether you would like to purchase a ready-to-use kegerator, or if you would like to purchase a kegerator kit and modify an existing refrigerator. Virtually any working refrigerator that can hold a keg of beer can be transformed into a kegerator with the taps outside the door. Kits are far less expensive than pre-made kegerators; however, assembly does require time, patience and expertise.

2. Assess your needs to choose the right size kegerator. If you are purchasing a kegerator for personal use only, you may not need more than a small mini-fridge size to hold your pony keg of beer. For commercial use, kegerators are available that hold up to five full-sized kegs of beer.

3. Select an upright refrigerator style kegerator or a hidden under the counter style kegerator. Decide where you would like to place your kegerator before shopping. Take measurements of your space to ensure a proper fit. For difficult spaces, some manufacturers will custom build a kegerator to your specific needs.

4. Match your home decor when purchasing your new kegerator. Available in virtually any color and even in stainless steel, your kegerator is functional, but it can also be decorative. Not only can you select from a wide array of colors, you can customize your kegerator tap handles as well as the beer tower.

5. Purchase your kegerator with or without a tapping kit. Tapping kits are available in both single and double configurations; however, it is up to you, the buyer, to select the proper kit and couplers for your keg.

Tags: would like, your kegerator, kegerator with, like purchase, refrigerator that, style kegerator, that hold

How Do You Fry A Wonton

Be creative! Fill wontons with just about anything before frying.

Fried wontons provide an Asian-inspired appetizer or side dish. You can fill the thin wrappers with anything you desire, including pork or meat fillings, cheeses or vegetables. Wonton wrappers are available at most well-stocked grocery stores. They come in small squares of raw dough, ready for filling with your preferred ingredients. Frying makes the wrapper crisp and also ensures the filling is heated throughout. Serve the wontons warm for the best texture and flavor.

Instructions

1. Place 1 teaspoon of your preferred filling in the center of the wonton wrapper. Moisten the edges of the wrapper with water and fold it in half diagonally. Press the edges to seal, forming a triangle.

2. Wet the two corners on the long ends of the wonton. Pull them toward each other and pinch them together, giving the wonton a circular appearance.

3. Add oil to your wok until it is about 3 inches high. Use a cooking oil that tolerates high heat without burning, such as peanut or canola oil.

4. Heat the oil until it reaches 360 degrees Fahrenheit or begins to bubble. A deep fry thermometer gives an accurate temperature gauge if you have one available.

5. Slide the wontons into the hot cooking oil two or three at a time. Fry them on each side for two to three minutes, or until they turn a deep golden brown.

6. Lift the wontons from the oil with a slotted spoon. Drain them on a layer of four paper towels for two minutes before serving.

Tags: your preferred

Make A Watermelon Martini

Watermelon is a refreshing flavor that serves as a reminder of summer. This lightly sweet fruit is the perfect complement to a martini, which is typically made with vodka. This drink can also be made to look especially festive with some simple garnishes. Follow these tips to make a watermelon martini.

Instructions

1. Puree the fresh watermelon using a blender or food processor. The mixture should be smooth and free of chunks.

2. Fill a cocktail shaker halfway with ice cubes. Crushed ice does not work as well, because it tends to dilute the martini's flavor.

3. Add 1 1/2 parts of the watermelon puree and 1 part vodka to the cocktail shaker. Let the mixture sit for about a minute.

4. Trace the rim of a martini glass with a wet washcloth and dip the rim in pink or green sugar to give the watermelon martini extra sweetness and color.

5. Shake vigorously and strain into a martini glass.

6. Garnish with fresh slices or balls of watermelon. These can be made with a melon baller. If the melon balls are too soft, freeze the watermelon for several minutes before scooping the melon balls out.

Tags: cocktail shaker, made with, martini glass, melon balls, watermelon martini

Pick Healthy Vegetable Dips

Just because you're eating vegetables doesn't mean you're eating healthily. If you're eating them with a typical ranch dressing, you're adding unnecessary calories and fat to an otherwise nutritious snack. If you eat 2 tbsp. of that ranch dressing with four carrot strips, for example, to those carrots' negligible 12 calories you're adding 120 calories and 12g of fat, 3g of which is saturated. If you like dipping your vegetables, there are healthier alternatives. Read on to learn what some of them are.

Instructions

Pick Healthy Vegetable Dips

1. Avoid mayonnaise! Break the hold that ranch dressing has had since the mid-to-late-1980s, when casual dining and fast-food restaurants started using it because it was thicker than mayonnaise and had a rich taste without potentially offensive (yet patently healthy) ingredients like the chili sauce found in thousand island dressing. (For a great article on America's love affair with ranch dressing, see Resources below). If you have to have a creamy sauce to dip your vegetables into, use reduced fat mayonnaise or Miracle Whip light instead. Both have half the calories and at least half the fat of regular mayonnaise.

2. Try non-dairy dips that are healthier for you. A lemon tahini vegetable dip (made with the recipe in Resources below) is not only lower in calories and fat, it includes flaxseed oil, a healthy source of omega 3 fatty acids that are typically lacking in American diets. Another great, healthy dip is a balsamic bean dip (made with the recipe in Resources below) that uses olive oil, a good antioxidant that helps omega 3 fatty acids promote the health of your heart.

3. If you don't have time to make a dip, try fresh salsa, natural peanut butter, or guacamole. All three are heart healthy because of the lycopene in tomatoes and the monosaturated fats in both peanut butter and avacados. When you buy them at the store, however, read the ingredients. Buy the refrigerated salsa and guacamole over the bottled kinds next to the chips. Non-refrigerated salsa and guacamole tend to have sugar and other ingredients you don't need. When you buy peanut butter, make sure the package says "natural peanut butter" and has only peanuts and salt as ingredients. Don't buy peanut butter with lard, which is pig fat, or unnecessary sweeteners.

Tags: peanut butter, ranch dressing, Resources below, fatty acids, Healthy Vegetable, Healthy Vegetable Dips

Make A Vegetable Lollipop

Vegetable lollipops are an Indian dish made from vegetables and spices. The deep-fried snacks have a Popsicle stick inserted through the center so that they resemble candy lollipops, hence the name. They can be served as an appetizer, an accompaniment to a main course, or even a main dish if served with vegetables and rice. This unusual twist on vegetables will add a touch of something different to your next Indian cuisine meal.

Instructions

1. Steam the potatoes, carrots and peas for 20 minutes in a vegetable steamer or pan with 1/4 inch of water and a tight fitting lid. Potatoes are done when a fork can be inserted easily into the potato.

2. Cool the vegetables for 30 minutes in the refrigerator.

3. Add the remaining ingredients to the vegetable mix and mash with a fork.

4. Form the mixture into 8 round balls.

5. Poke one Popsicle stick into each ball. Flatten slightly.

6. Deep fry in 350 degree F oil until golden brown (about 5 minutes).

Tags: Popsicle stick

Grow Bell Peppers

Grow Bell Peppers

Peppers have always been a popular vegetable to grow in the garden. Bell peppers are native to Central and North America. A sweet green pepper is a pepper that is not yet ripe. Let it grow, and it will turn red. Not only the texture will change, but the flavor will change as well. Growing bell peppers is easy with these simple steps.

Instructions

1. Plant seeds eight weeks before the last frost indoor using a pot that is at least 2 inches or slightly larger.

2. Prepare the garden by adding plenty of compost, manure and a general fertilizer.

3. Transplant young seedlings outdoors after the last chance of frost. If the weather is still cool, delay transplanting for a few days. Wait until the soil is 70 to 85 degrees before setting the seedlings out.

4. Space the seedlings 18 to 24 inches apart and in rows 24 to 36 inches apart. Spacing may vary by variety.

5. Water the plants regularly, especially in the hot, dry summer months. Pepper plants like moist soil. If you do not water enough, the bell peppers will acquire a bitter taste.

6. Surround the peppers with mulch to keep weeds from growing and to retain moisture.

7. Dust for spider mites and aphids with an organic insecticide as needed.

8. Harvest the bell pepper at any point after they reach an edible size. Most bell pepper peppers are green when immature and can be harvested at that time. Mature bell peppers can be red, orange, yellow, green or purple depending on the variety.

9. Continue to harvest bell peppers by clipping them off the plant, but don't pull them off. Bell peppers will continue to grow until the first frost.

Tags: bell peppers, bell pepper, Grow Bell, Grow Bell Peppers, inches apart

Replace Milk With Soy Milk In Cream Soup

Soy milk is available in most grocery stores.

Soy milk is an excellent alternative to cow's milk for lactose intolerant people, vegetarians and vegans. Though we most often consider it an accompaniment for cookies or breakfast cereal, soy milk is also ideal for cooking, especially in creamy soups and stews. Soy milk behaves similar to milk cooked in soup, so most recipes can be followed exactly save for the substitution of soy milk for milk. Using soy milk in soups is easy, as long as you take the same precautions you would with cow's milk.

Instructions

1. Opt for "unsweetened" soy milk instead of the usual "plain." Although plain soy milk is perfect for smoothies and cereal, the unsweetened version has a milder flavor better suited to blend with savory soups. In addition, choose refrigerated soy milk over milk sold in aseptic packages, which tends to be sweeter.

2. Substitute soy milk for regular cow's milk in a 1 to 1 ratio. If the recipe calls for buttermilk, add 2 tbsp. of lemon juice for each 1 cup of soy milk. Allow the milk to sit for five minutes before using. If the recipe calls for heavy cream, blend equal parts soy milk and silken tofu until finely pureed.

3. Always cook soy milk on low to medium heat. Like regular milk, soy milk can scorch, burn and curdle if cooked at too high a temperature. A skin is also likely to form on the surface of the milk if it is heated separately. To avoid burning and the formation of a skin, constantly stir the milk while it is being heated.

4. Cook all of your ingredients thoroughly before adding soy milk. For pureed soups like tomato bisque or cream of mushroom, puree in a food processor or blender before adding soy milk. Remove the soup pot from heat and stir in soy milk before serving.

Tags: adding milk, before adding, before adding milk, milk milk, recipe calls, regular milk

Cheese Pasta Sauces

Pasta and cheese sauce is a comfort food combination.

Creamy, cheesy sauces are not just for macaroni pasta. Vary the cheeses and other ingredients in the sauce, and you create several difference pasta and cheese combinations. Change up your routine with a difference cheese sauce and pasta combination for every night of a five-day work week.

Cheddar Cheese Sauce

Bright yellow cheese sauce is associated with macaroni pasta. Instead of using neon orange powdered cheese sauce, make your own homemade cheddar sauce. Use sharp cheddar and 1/2 tsp. of dry mustard for extra zip. Prepare a basic white cream sauce, thickened with a flour and butter roux. Stir in shredded cheddar cheese until it melts. Toss the sauce with macaroni, seashell or corkscrew pasta. Optionally bake the covered pasta with a breadcrumb topping for a crunchy texture.

Alfredo Sauce

Match a creamy Alfredo sauce with long, wide fettuccine noodles for a filling meal. Warm heavy cream and butter and mix in Parmesan cheese. Toss this simple sauce with cooked fettuccine pasta and additional Parmesan cheese for topping. The freshly ground pepper over the top of the dish adds color and flavor to the pale, yet flavorful pasta.

Four Cheese Sauce

To satisfy those with a strong taste for cheese, make a four cheese pasta sauce to serve tossed with penne pasta. A recipe from The Times Online combines mascarpone, buffalo-milk mozzarella, Gorgonzola and Parmesan cheese together. After slowly melting these cheeses together, a sauce forms and is served over the cooked penne. Adapt this recipe using cheeses you have readily available. To create a similar consistency, use a creamy, fresh cheese, a semi-firm cheese, a firm cheese and an extra hard grating cheese.

Tomato Cheese Sauce

Turn any tomato sauce into a cheesy topping for any pasta. Warm the tomato sauce on the stove until it is heated through. Remove the sauce from the heat and add ricotta cheese in half the volume of the sauce. For instance, if you have 2 cups of tomato sauce, add 1 cup of ricotta cheese. Adjust the amount based on your personal preference and serve the sauce with spaghetti, penne or corkscrew pasta.

Tags: sauce with, cheese sauce, Cheese Sauce, Parmesan cheese, tomato sauce, corkscrew pasta