Make The Best Coleslaw Dressing

Coleslaw is an easy recipe that can be used as a side dish for many entrees.

If you are having friends or family over, try a homemade coleslaw dressing to make some great food. It will make six servings, which is the perfect amount when you are cooking for a few guests. The recipe is simple and effortless to make. Not only that, but it is also really easy to do. You do not have to be a gourmet chef to make this recipe. All you need to do is buy the ingredients and follow the instructions that are listed below.

Instructions

1. Use a saucepan to whisk the sugar, mustard, paprika, salt and four egg yolks. The saucepan should be a heavy one. You need to whisk all of these ingredients in the saucepan until they are nice and smooth.

2. Once the mixture is smooth, you will need to add the vinegar and water. In order to this, gradually begin whisking them into the mix. Make sure to do it gradually and not all at once. Otherwise, your coleslaw will not turn out as good.

3. Cook the coleslaw dressing on medium heat. Stir it occasionally so no lumps form.

Use a thermometer to check the temperature of the mixture. It should read 160 degrees F when it is finished. Ensure that it reaches this temperature before removing it from the heat. Otherwise, it will not thicken up the way it is supposed to.

4. Remove the coleslaw mixture from the heat once the mixture has reached 160 degrees F. Then let it cool down. It should cool to room temperature before you add it to the rest of your coleslaw.

5. Add the cups of red and green cabbage to a serving bowl. After this, add your newly made coleslaw dressing to the top of it. Toss it to coat the coleslaw and then refrigerate it until you are ready to serve your guests.

Tags: coleslaw dressing, from heat, temperature before, your coleslaw

Decorate Tea Sandwiches

Tea sandwiches are ideal for elegant luncheons.

Tea sandwiches are delicate finger foods made with a variety of sweet and savory ingredients. Typically served during afternoon tea, the sandwiches make an elegant presentation when displayed on a serving tray. You can decorate the sandwiches by forming them into creative shapes or with additional edible items. Popular tea sandwich filings include cream cheese and cucumber, egg and tuna salads, smoked salmon, watercress and goat cheese. If you're planning to serve tea sandwiches at a party, make more than one type to please all guests.

Instructions

1. Make your favorite tea sandwiches, such as egg salad, cucumber mint or chicken curry on freshly baked bread.

2. Trim the crusts off of the bread. Cut the sandwiches into small triangles, squares or rectangles using a long, serrated knife for clean edges. Use cookie cutters to cut the sandwiches into designs to coordinate with a special occasion, such as hearts for a Valentine's Day or flowers for a garden party. Spread the filling in the centers of large, crustless pieces of bread and roll them into cone shapes as another option.

3. Press small, edible flowers or herbs onto the tops of the tea sandwiches for a decorative and creative touch. Use a bit of cream cheese to secure the flowers into place if needed. Choose herbs and flowers that complement the sandwich fillings, such as lavender with egg salad or rosemary blossoms with chicken salad.

4. Arrange the tea sandwiches on an elegant gold, silver or porcelain tray. Sprinkle additional edible flowers and herbs around the sandwiches if you wish. Garnish the tray with hand-carved radish rosebuds or tomatoes as another option.

Tags: additional edible, another option, cream cheese, edible flowers, edible flowers herbs

Honey Mustard Dressing For Spinach Salad

Fresh spinach salad tastes delicious with honey mustard dressing.

Spinach salad, though delicious and healthy year-round, often shows up on restaurant menus in the summertime. The mild flavor of fresh spinach lends itself to a variety of fruits, vegetables and meats. Spinach salad made with chicken creates the perfect foundation for homemade honey mustard dressing. This simple-to-make dressing requires ingredients commonly found in the home and easily found at the grocery store. By varying the type of mustard used, you can make your honey mustard dressing sweet or spicy.

Instructions

1. Honey gives this dressing a sweet element.

Place 1 1/4 cup fat-free mayonnaise in a mixing bowl. Add 1/4 cup each of honey and yellow mustard to the mayonnaise. Follow this with 1/3 cup apple-cider vinegar, 1/4 tsp. cayenne pepper and 1 clove of minced garlic.

2. Whisk the ingredients until well-blended and creamy to evenly distribute the variety of flavors throughout the dressing mixture.

3. Scrape dressing out of the mixing bowl with a spatula.

Use a spatula to pour the dressing into a plastic container with lid. Store the honey mustard dressing in the refrigerator between uses. This recipe makes enough dressing for 10 1/4-cup servings.

Tags: honey mustard dressing, honey mustard, mustard dressing, dressing sweet, mixing bowl, Spinach salad

Design A Cereal

If you think you know a thing or two about cereal and want to create the next big cereal aisle hit, consider designing your very own cereal and bringing it to a grocery store near you. It's a fairly simple food to create, and there's a ton of flexibility in putting a few basic ingredients together in a bunch of different ways. Here's make your dream a reality.

Instructions

1. Check out the competition. Stroll down the cereal aisle at your local grocery store. Pay attention to which cereals cost the most, which have the most shelf space, and think about which cereal brands and types you see on TV most often. Note the box designs and packaging, and what words are used to promote popular cereals. Words like "whole grain," "healthy," "natural" and "fun" are all big buzz words right now.

2. Decide which audience you'd like to target. The cereal you design should cater to a group of consumers who you think would like your product. Groups like children, the health-conscious, college kids, and dieters are common groups to choose from.

3. Choose the grains and how they should be processed. Corn, rice, wheat, oats, and bran can be mixed and combined in many different ways. The way that the grain is processed will also affect the end product. Learn more about cereal production and methods to help you decide.

4. Determine the shape of the cereal. You could create flakes, clusters, rings, balls and so on. Pick the shape based on the market you are trying to attract.

5. Pick the sweeteners. Use dried fruit, marshmallows, chocolate, sugar, honey, or mix and match to create your cereal. Then, add any other items to the mix to make the product unique and improve the taste and texture like nuts and clusters or even color-changing marshmallows.

6. Design the brand and take your new cereal to the next level. Come up with a catchphrase, mascot or key benefit to use to promote the new product and then begin building your breakfast empire.

Tags: about cereal, cereal aisle, different ways, grocery store, your cereal

Make Balsamic Vinegar Creamy

Make Balsamic Vinegar Creamy

If you like the taste of balsamic vinegar, but prefer a creamy dressing instead, you can easily make balsamic vinegar creamy using just a few common kitchen ingredients. This recipe is very customizable, and can be suited to taste. It yields approximately 2 cups of creamy balsamic vinegar, which should be used within two weeks.

Instructions

1. Add 1 cup of balsamic vinegar to a medium sized mixing bowl. Add 1 cup of Miracle Whip Dressing, or the generic equivalent.

2. Beat the vinegar and dressing mixture with a hand-held mixer on medium speed until thick and creamy, usually about 3 to 5 minutes.

3. Add salt, pepper, or any other seasonings you like to taste. Blend them in thoroughly using a whisk.

4. Transfer your creamy balsamic vinegar to a glass mason jar. Secure the lid tightly. Label the contents, if desired.

5. Place the jar in the refrigerator and keep it chilled when it is not in use. This dressing will keep up to two weeks before any unused portion should be discarded.

Tags: balsamic vinegar, balsamic vinegar, creamy balsamic, creamy balsamic vinegar, like taste

Homogenized Versus Pasteurized For Home Cheese Making

To pasteurize or not to pasteurize? It's a pretty big question.

A satisfying endeavor for the home chef, cheese making is a process that offers much creative control. From soft, creamy mozzarella to sharp aged cheddar, the possibilities are endless. At the heart of the cheese making process is, of course, milk. Whether it comes from cows, goats, sheep or even water buffalo, milk is the main ingredient in all types of cheese, affecting the flavor and the consistency. Homogenization and pasteurization are two processes most modern milk goes through before it hits the grocer's shelf. While these procedures do affect the cheese making process, they are independent of one another in that you wouldn't choose one or the other, nor do they impact each other.

Homogenization

Many decades ago, milk was judged by its cream top -- the layer of cream that rose to the top of the glass jar after the milk was bottled. The thicker the cream layer, the better the milk. The down side of this is that the milk underneath the cream was often thin. Thus, homogenization was born. When milk is homogenized, it simply means that it has gone through a process that breaks up the fat molecules and distributes them evenly throughout the milk, creating the uniform consistency most milk drinkers enjoy today. The process has nothing to do with the safety of the milk, and while there is speculation that it impacts the nutritional value of the milk, this is unproven. When it comes to cheese making, homogenized milk can be used successfully in most recipes. Some artisan cheese makers posit that unhomogenized milk imparts a superior flavor, but this is debatable. If you're a home cheese maker and have access to unhomogenized milk, try it in a few cheese recipes and decide for yourself if the flavor is better than your homogenized cheese.

Pasteurization

In the mid-19th century, French scientist Louis Pasteur discovered that heating milk would kill harmful bacteria associated with typhoid fever, tuberculosis, diphtheria, among other diseases. By about 1940, it was (and still is) common practice in both Europe and the U.S. to pasteurize commercial milk. As with homogenized milk, pasteurized milk can be used in most cheese recipes without problem. Because the pasteurization process disrupts the milk's calcium balance, the curd from a pasteurized milk may be softer and more difficult to work with. If you find this is the case, add some calcium chloride, a supplement available from cheese making suppliers.

Ultra-Pasteurization

Ultra-pasteurized (or UHT) milk is -- as its name suggests -- pasteurized to a greater degree than regular pasteurized milk. The milk is heated at higher temperatures, allowing it to sustain a longer shelf life. UHT is not recommended for cheese making, especially for soft cheeses like mozzarella, as the protein structure and calcium balance are altered so severely, the milk won't coagulate properly to form curds.

Raw Milk

For some cheese makers, raw milk is the ideal dairy product. It is the unadulterated milk that comes directly from the animal -- no homogenization and no pasteurization. It generally has a higher butterfat content (i.e., more flavor) and the protein structure and calcium balance are as nature intended. Raw milk may even have a higher nutritional value, since its original structure is undisturbed. However, if you plan to use raw milk for drinking or for cheese making, it is vital that you understand the risks and fully research the safety of the milk. This means checking out the farm for cleanliness and quality of product. Many experts maintain that raw milk from organic grass-fed cows is optimal for raw milk.

Tags: cheese making, calcium balance, cheese making, cheese making process, making process, pasteurized milk

Make An Omelette

An omelet combines an egg with various ingredients

The egg has been involved with human food consumption long before recorded time, therefore its origins and uses are not known. However, people have come to use the egg for just about any type of meal imaginable. For breakfast meals, the egg plays a huge part in serving as the main ingredient for dishes. The omelet, or omelette, is made from beating two or more eggs, mixing with water, salt, pepper and butter and finally cooking on an open pan for a few minutes.

Instructions

1. Break two eggs into a mixing bowl with water, salt and just a dash of black pepper. Stir these components together until properly mixed, making sure that the texture isn't frothy.

2. Turn on the stove to medium to high heat. Place a pan over the heated stove and melt with the butter.

3. Pour the egg and ingredient mixture into the heated pan once the butter stops foaming. Wait for this egg mixture to settle on the bottom of the pan.

4. Push the edges of the egg omelet inward with the spatula so that the uncooked eggs can heat up on the pan as the rest of the omelet sets. Continue pushing in the sides of the omelet until all parts of the egg mixture make contact with the pan.

5. Remove the omelet from the pan when the egg mixture is still shiny in texture. This process should take no more than three to four minutes, therefore all of the cooking and pushing of the egg mixture is a quick process. Fold the omelet in half and place onto a plate for serving.

Tags: with water salt, water salt, with water

Make The Perfect Loaf Of Bread

Make perfect bread at home.

Baking the perfect loaf of bread requires a bit of time and effort, but the end result of delicious, fresh bread that costs far less than you'd pay at the bakery or supermarket is well worth the wait. When you bake your own bread, most of the time spent is waiting for the dough to rise, so you can do other things while you wait. The recipe calls for simple ingredients you probably already have at home.

Instructions

1. Place 3 cups of flour and 2 tsp. of yeast into the mixing bowl. Stir to incorporate.

2. Add the salt to the flour and yeast mixture. Don't add the salt to the mixture until you've stirred together the flour and yeast. If salt directly contacts yeast, it will kill it.

3. Pour in the water and stir the flour mixture until a dough forms. The dough will be slightly sticky, but should hold together on its own.

4. Rub a few teaspoons of oil onto the counter top or other work surface. Take the dough out of the bowl, onto the counter.

5. Knead the dough on the counter for 10 minutes. Fold the dough in half, then push down on the fold with the heel of your hand. Continue folding and pushing on the dough until becomes smooth and elastic.

6. Wipe out the mixing bowl, then lightly coat it with oil. Set the kneaded dough inside it. Cover with a towel or plastic wrap and let the dough rise for two hours at room temperature

7. Place risen dough your work surface again. Shape it into an 8-inch by 10-inch rectangle, then fold the rectangle as you would a letter. Set the dough back in the bowl, recover and let rise for another hour, until doubled.

8. Take dough out of the bowl again and shape into a rectangle. Roll the rectangle into a log shape.

9. Coat the bread loaf pan with a thin film of oil and set the log-shaped dough in it. Cover with the towel or plastic wrap and let rise until the dough extends above the loaf pan by about 1/2 inch, or for about 1 hour.

10. Heat the oven to 475 degrees F while the shaped bread rises. Put a baking stone on the bottom rack of the oven, if you have one. You can also use an inverted baking sheet or a cast iron skillet, turned upside down.

11. Bake the bread for 25 minutes. It will turn golden brown and sound hollow when tapped when it's cooked through. If you have a thermometer, the bread should have an internal temperature of 200 degrees F.

Tags: flour yeast, Cover with, Cover with towel, dough bowl, dough rise, mixing bowl

Refrigerate Twicebaked Potatoes

Twice-baked potatoes make delicious side dishes or appetizers.

Twice-baked potatoes can be hearty enough to serve as a main course and also make tasty accompaniments to meat and fish dishes. You can also treat dinner party guests to twice-baked potatoes enhanced with a variety of fillings. To make twice-baked potatoes, bake the potato until the skin is crispy and the inside is soft. Scoop the potatoes out and mix them with bacon, chives and any type of cheese, from sharp cheddar to crumbled blue cheese. Refrigerate leftovers to enjoy later.

Instructions

1. Place the twice-baked potato in a shallow plastic storage container featuring an airtight lid. Don't allow the potato to sit out at room temperature longer than two hours prior to refrigerating it.

2. Press the lid tightly onto the container to create a secure seal.

3. Write the storage date on a piece of masking tape and press it onto the container as a convenient reference.

4. Store the potato in a refrigerator set at 40 F for up to three days.

Tags: onto container, twice-baked potatoes, Twice-baked potatoes

Make Traditional Dim Sum

Traditional dim sum takes many forms, but all are delicious. Dim sum can be wrapped in soft pastry, steamed in buns or deep fried. It can be filled with shrimp, pork, beef, mushrooms or vegetables. Dim sum can even be a sweet treat such as pudding or fruit-filled tarts. Read on to learn prepare it at home.

Instructions

Traditional Dumpling Dough

1. Dissolve the sugar and yeast in the warm water and put it in a warm place for 15 minutes, until it turns frothy.

2. Sift the flour into a bowl, and slowly pour in the yeast mixture and the warm milk. Continue to mix until a firm, smooth dough forms.

3. Place the dough on a lightly floured surface and knead for approximately 10 minutes.

4. Put the dough in a warm place until it doubles in bulk, at least 1? to 2 hours. Prepare the filling while the dough is rising.

Traditional Dumpling Filling

5. Mix the pork, soy sauce, sesame seed oil and scallions.

6. Combine the cabbage with the salt and set it aside for 5 minutes.

7. Squeeze the water out of the cabbage and discard the water.

8. Stir the cabbage and pork mixture together in a large mixing bowl.

Forming the Dim Sum Dumplings

9. Knead the dough for at least 5 minutes, before forming it into a long jelly roll shape about 2 inches in diameter.

10. Slice the roll into round pieces about 1 inch thick, and flatten each piece slightly with the palm of your hand

11. Use a rolling pin to roll each piece into a 4-inch circle.

12. Place 2 tbsp. of filling in the middle of each circle and gather the sides at the top, giving a twist to seal.

13. Allow the dumplings to rest for 30 minutes.

14. Place the dumplings into a steamer, leaving at least an inch between each dumpling.

15. Steam the dumplings for 20 minutes, and serve hot.

Tags: each piece, Traditional Dumpling, warm place

Make Paleo Pancakes

Learn make flourless pancakes for your paleolithic diet.

The majority of pancakes that are served at the breakfast table are unhealthy options. They are loaded with refined carbohydrates, in the form of white flour, and are typically topped with sugar-laden syrups and whipped cream. Pancakes do not have to be unhealthy. By using a recipe that omits refined carbohydrates and eliminates the added sugars of the syrup and whipped cream, you can enjoy a healthy serving of paleo pancakes in the morning.

Instructions

1. Cut two bananas into small pieces and place them in the blender along with one heaping spoonful of almond butter. Add one egg into the blender and mix until it reaches a smooth consistency.

2. Set your electric griddle or skillet to 300 F. If it is not a nonstick surface, lightly spray the cooking spray onto the surface.

3. Pour the batter onto the skillet. Make the pancakes around 2 inches in diameter. If they get too large, they are hard to flip over.

4. Cook them for around 60 seconds on each side. Use a spatula to turn them.

5. Place the paleo pancakes on a plate after they are cooked through.

6. Pour 1 cup of fresh blueberries on top if desired.

Tags: paleo pancakes, refined carbohydrates, whipped cream

Make A Turkey Quiche

Full of great ingredients and easy to make, a turkey quiche can be put together quickly, with plenty left over for lunch the next day. You'll need only a few minutes of work and about an hour in the oven to make a turkey quiche.

Instructions

1. Place the butter in a medium skillet and cook the broccoli and onion over medium heat until tender. Stir frequently so that the ingredients don't burn.

2. Beat the eggs, cream and salt and pepper together in a large bowl. You may also add other spices to this mixture if you want to alter the recipe a bit (curry is a good option, for example).

3. Place the broccoli and onion mixture along with shredded cheese into the pie crust. Spread the mixture out evenly over the surface of the pie crust to ensure that it will cook evenly.

4. Pour the egg mixture over the broccoli/onion in the pie crust. Again, spread it out evenly over the surface and tap the crust on the counter to push the egg mixture into the cracks and crevasses in the broccoli (to remove air pockets).

5. Bake at 400 degrees for 30 minutes, or until the center of the quiche is completely cooked through. It's possible to bake at higher temperatures, and then reduce the temperature halfway through cooking.

Tags: broccoli onion, evenly over, evenly over surface, make turkey, make turkey quiche, over surface, over surface crust

Build A Natural Perpetual Fountain

The idea of perpetual motion has been the focus of many physics professors who have dreamed of creating machines which power themselves. Perpetual motion in the 21st century is a soon to be introduced fact as new uses of cold fission is discovered. For now, you can produce something less advanced, but equally impressive, if you choose to include a perpetual fountain in an existing water feature of a home or environmental exhibit. Based on a fountain that in the 19th century was used to mystify and perplex the public, this perpetual motion fountain can be used to present a new element to any home or garden.

Instructions

1. Drill two holes in the top of airtight container #1 (this will be the top container or “Air” container). Drill 2 holes in the bottom of container #1. Because the PVC pipes will act as supports to the top container and basin, be sure to place holes so the pipes are in a spread so to create a structure that will maintain the weight of the top container and basin.

2. Drill 2 holes in the top of container #2 (This is the “Water” container) so that the holes in the bottom of the “Air” container match up with the holes in the top of the “Water” container. Drill two holes in the bottom of the basin so that it lines up with the holes cut into the top of the “Air” container.

3. Connect the pieces together using the thin diameter PVC pipe. Attach a length of thin PVC pipe that runs from the outlet of the basin, to just above the bottom of the “Water” container (which should be at least 2 1/2-feet away from the bottom of the basin).

4. Connect a piece of PVC pipe so it extends from inside the top of the “Water” container, and reaches until just inside the top of the “Air” container. Now connect a piece of PVC pipe that runs from the fountain outlet (just above the top rim of the basin) to just above the bottom of the “Air” container.

5. Check all connections to be sure that the entire piping and containers are airtight. The Basil will sit atop the “Air” container, and should be attached well to keep the piece sturdy. By insuring the integrity of the system, the perpetual fountain will be able to operate for the longest periods in between refills.

6. Fill the “Water” and “Air” containers half full of water. Fill the basin to the top. The action which creates the fountain to flow is air pressure created from the addition of extra water into the “Water” container which pushes extra air into the “Air” container. This change in pressure will push the water in the “Air” container up and out through the fountain jet.

7. Decorate the natural perpetual fountain so that it fits in the home or garden area of choice. Paints, wood details and other items can be created to house the unit for an added appeal. When complete, this natural perpetual fountain will operate for as long as the “Water” container is able to be filled. By using thin diameter PVC pip and a tight fountain outlet. You can adjust the pressure created from this perpetual fountain design.

Tags: perpetual fountain, Drill holes, Water container, bottom container, holes bottom

Make A Zucchini And Herb Frittata

Make a Zucchini and Herb Frittata

A frittata is an omelet of Spanish origin that usually contains cooked potato, but there are many versions of this classic dish. This frittata uses zucchini and some herbs instead of the potato. Serves about 6.

Instructions

1. Slice the zucchini into thin rounds about 1/8-inch thick. Set aside.

2. Chop the onion and mince the herbs and garlic. Set aside.

3. Heat the oven to 325 degrees F.

4. Heat 1 tbsp. butter in a 10- or 12-inch ovenproof, nonstick pan over medium heat and saute the onion until tender, stirring occasionally, about three minutes.

5. Add the garlic, stir in, and cook 30 seconds more.

6. Reduce the heat to low, then stir in the herbs and cook for one minute. Remove from heat.

7. Transfer the onion-herb mixture to a bowl, wipe the pan clean, then return it to medium-high heat.

8. Add the remaining butter. When it is about half-melted, add the sliced zucchini.

9. Toss so that the butter coats each piece of zucchini.

10. Cook just until tender, about two to three minutes. Do not overcook - the zucchini will continue to cook with the eggs.

11. Turn off the heat.

12. Use tongs to arrange the zucchini slices in an overlapping fan pattern in the bottom of the skillet. Only use one layer; eat or discard any remaining zucchini slices.

13. Arrange the onion-herb mixture over the zucchini.

14. Beat the eggs together well with salt and pepper to taste, then carefully pour them over the zucchini.

15. Transfer the pan to the oven and cook until the eggs are set and cooked through, about 25 to 30 minutes.

16. Sprinkle the cheese over the top about halfway through cooking time.

17.To serve, loosen the sides of the frittata with a spatula and invert onto a plate. Cut into wedges and serve.

Tags: about three, about three minutes, Herb Frittata, Make Zucchini, Make Zucchini Herb

Buy Frozen Crawfish Tails

There is nothing better than eating a bunch of crawfish tails dipped in butter, with Cajun spices, or even out of the shell and fried. So if you're looking to buy some crawfish tails, here are tips to help you buy them.

Instructions

1. Scan the web to buy frozen crawfish tails. Crawfish is a huge cuisine in the South, as it is a Southern specialty. So you'd do well to buy from the people who know fish and farm them. There are some great companies like Crawfishcoofcentralflainc.com or louisianacajun.com where you can buy frozen crawfish tails to be shipped right to your door.

2. Get in touch with your local seafood store. While your seafood store may not keep frozen crawfish tails in stock because it is regional fare, stores like Whole Foods and Trader Joe's will special order the item.

3. Contact the local seafood restaurants in your area. Some restaurants will sell direct to the consumer upon a special request. This is a great idea if you are having a party where you will be buying in bulk. Because you are buying from an entity that usually makes their money elsewhere, you may get a better deal than buying from a seafood or grocery store.

4. Visit your local Costco or Sam's Club. The big, giant, "buy-in-bulk" stores are famous for their endless frozen food sections. Because they have the space, they are more apt to carry specialty-frozen items than your local grocery store. Call ahead before heading down to make sure they have frozen crawfish tails in stock.

Tags: crawfish tails, frozen crawfish tails, frozen crawfish, your local, buying from, crawfish tails

Common French Food

When people think of French food, often they think of high costs and small portions. However, the scope of French food has evolved over the years. Julia Child was one of the first to bring French food down to the layperson's level. She dispelled the myth that French food was only for the gourmet cook; she opened doors that did not exist and made it possible for people to easily prepare fine French cuisine in their homes. Many French dishes are easy to prepare and have become quite common on restaurant menus throughout the world.

Crepes, Quiches and Omelets

Some of the simpler and more common French foods include crepes, quiches, and omelets. Crepes are very thin pancakes made from a combination of flour, eggs and milk. They can be filled with just about anything and can be prepared as an appetizer, entree or dessert. It all depends on the filling. A crepe pan will be needed to preparation. A quiche is a baked dish and is made from eggs, milk or cream and poured into a pastry crust. The most common type would be the Quiche Lorraine, which includes bacon and Swiss or Gruyere cheese. Omelets are a common favorite and are made of eggs and typically folded around some type of meat, vegetable or cheese.

Souffles and Pates

Additionally, these foods are also common French foods, but may require a little more time and effort. They include souffles and pates. A souffle is a light, fluffy dish that is made from a combination of beaten egg yolks and whipped egg whites. They can be sweet or savory and served as a main dish or dessert. Pates are typically a mixture of minced meat and fat and are made to be served in a spreadable form on a cracker or piece of crusty bread. They are often seasoned with spices, herbs and wine.

A Word about Snails

To many, the idea of snails is not very appetizing. However, when you call them escargots, they take on a new meaning. They are a common French offering and have earned a place on many menus throughout the world. The sauce is crucial in the preparation and snail dishes will properly showcase them.

Frog Legs

Yes, frog legs taste like chicken. They are also best when simply prepared. The classic way to prepare this common French food is to dip them in flour, then fry them in a non-stick plan with olive oil and chopped garlic.

French Dijon Mustard

Grey Poupon is the most popular French-style mustard on the market. Although it is produced in the U.S., it is based on a French Dijon recipe. It includes a small amount of white wine and mustard seed. It often makes appearances on sandwiches and in marinades.

Tags: French food, common French, made from, common French foods, eggs milk

The Beer Bourbon & Bbq Festival In Raleigh

The Beer, Bourbon & BBQ Festival has been gaining steam during recent years. Nashville's got one, Charlotte's got one and, since starting this year, Raleigh has one as well. Technically, however, the festival is held at the Cary Koka Booth Amphitheatre at Regency Park, in the town of Cary, N.C., near Raleigh. The promoters promise a day of beer sipping, bourbon tasting, live music, barbecue and even a cigar area.

Features

Entry into Raleigh's Beer, Bourbon & BBQ Festival includes access to samples of more than 60 beers and 40 bourbons, as well as the chance to listen to bourbon experts. Among the liquors represented are Ancient Age 80, Blanton's Single Barrel, Eagle Rare Single Barrel (ten year), Elmer T. Lee Single Barrel, Fighting Cock, Jim Beam Black, Kentucky Vintage, Old Crow (three year), Old Grand-Dad 100, Rock Hill Farms, Van Winkle 12 year Special Reserve and Wild Turkey. The breweries come out in full force, with both commercial operations, such as Amstel, Heineken, IPA, Red Hook and Sierra Nevada, as well as smaller labels, including #3 Sirius Ale, Censored Copper Ale, Coffee Stout, Magic Hat #9, Shocktop and Wild Blue.

Effects

All of that beer, bourbon and barbecue does not come without consequences. Hence, the festival also hosts a Beer Belly Competition. In a nod to the judging procedures of "American Idol," the audience determines the winner of the competition, based not just on overall girth but on personality. The winner earns the title of Cary's Best Beer Belly and goes home with a trophy in the shape of a beer mug.

Benefits

One of the great benefits of the Beer, Bourbon & BBQ Festival in Raleigh is that it takes advantage of the long, sunny days of mid-August. Another benefit is that the organizers know tap excellent musical talent to entertain the masses as they are sipping and smacking. The 2008 festival saw a horn band marathon concert by Bull City Syndicate, as well as an appearance by the Part Time Blues Band. Special lectures and tastings on the subject of bourbon rounded out the activities.

Types

Depending on the ticket price you wish to pay, you have access to different parts of the festival. The top tier ticket, available only in advance, costs $40 and is called the VIP Tasting Glass. The price covers admission, a souvenir glass, a VIP session in the Tasting Theater, unlimited samples, early entry into the event and a festival T-shirt. The Regular Tasting Glass ticket is $30 in advance and $35 at the gate. It covers admission, a souvenir glass, bourbon college sessions and unlimited samples in a four-hour span. The Designated Driver Ticket costs $20 and covers admission only. None of the tickets cover the price of barbecue.

Warning

As with many festivals, the Beer, Bourbon & BBQ Festival can be a victim of its own success. As the afternoon wears on, crowds descend upon the grounds and the lines for tasting and even for purchasing barbecue become extremely long. Because of the crowding, the people pouring the beer and bourbon do not have the luxury of chatting about the sterling qualities of their beverages. Also, if the day is extremely hot (quite likely in Raleigh in August), and the bourbon is not kept cool, it is not as pleasant of an experience. Organizers have promised to be more prepared for crowds at the next event, in particular assuring that there will be more barbecue vendors on hand.

Tags: Beer Bourbon Festival, Bourbon Festival, covers admission, Single Barrel, admission souvenir, admission souvenir glass, Beer Belly

Make General Tso'S Chicken

Oriental food has become a staple of our diets, and nothing is more popular that General Tso's Chicken. Here is an easy-to-follow recipe for a Chinese dish you can either fix for your family, or reserve for special occasions.

Instructions

1. Cut the chicken into 1-inch cubes. Dip chicken cubes into combination of egg, soy sauce, and pepper, and then coat the chicken with cornstarch. For traditionalists, deep fry chicken cubes, a few pieces at a time, in wok with oil at 360 degrees for about 4 minutes, until brown. For those concerned with calories, place chicken pieces, one at a time on baking sheet, and bake for 10-15 minutes, or until chicken is golden brown.

2. Remove chicken, and if deep frying, place on paper towel to absorb extra oil. After baking, simply set chicken aside.

3. Combine the next ten (10) ingredients in a bowl, stirring to dissolve the sugar, and then set aside. Drain and clean out the wok, if chicken was deep fried. Heat 2 tablespoons oil over medium-high heat. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are heated (about 30 seconds).

4. Push the chicken up to the sides of the wok. Add the sauce and stir it continually for 1 - 2 minutes to thicken.

5. Mix the sauce with the chicken, making sure the chicken is nicely coated with the sauce. Serve immediately with rice.

Tags: chicken cubes, chicken deep, General Chicken, minutes until, pieces time

Use A Magimix

Magimix is a food processor made by Robot-Coupe, a French company that produced the first mass-market processors. At first glance, it may look like a complicated addition to your kitchen. It doesn't need to be! Magimix was designed to make your life, as well as your cooking, much easier. You can use it to chop, slice, shred, grind, and puree nearly any sort of food substance.

Instructions

1. Familiarize yourself with the device. Take stock of it; notice a motor, a bowl with a lid, a tube and several attachments. The Magimix is carefully designed, with the motor at the bottom of the base. This stabilizes the processor while the weight holds it in place. You wouldn't want it bouncing around while it does its blending! The bowl, lid, and tube are durable. You will notice that they lock into place with ease.

2. Shred. For everyday tasks, such as shredding cheese and carrots, simply use the shredding disk. Make sure it is in properly, lay the vegetables horizontally, and put your Magimix to work!

3. Slice. A simple change of blade will make the Magimix work like a whole other machine. Simply put in the disk, push the food through the feed tube, and you have instantly sliced potatoes or another vegetable of choice. Don't be afraid to use the plastic pusher if needed.

4. Chop, grind or make purees. It just takes a bit more planning and a tiny bit more work. When you are doing any of these processes, make sure you get rid of the unwanted parts of the food first. Any peels, stems, leaves, or other things should be removed. Although it seems obvious, it should be given attention. With the ease of the machine, it can be easy to forget preparation tasks. If you are doing a combination of these for a recipe, start with what needs the most processing. If you need to puree an ingredient, start from there. Making sure that the proper setting is in place is a priority in switching up during a recipe. For instance, when chopping food, use the S-shaped blade. The pulse button only can be used for chopping. Chop salads, which originated and gained popularity in Beverly Hills, can be a stunning option for an appetizer dish.

5. Experiment with combinations of uses and buy additional equipment for your Magimix to make sure your cooking has endless variety and convenience. Get creative with your machine and try your own recipes.

Tags: Magimix work, make sure, your cooking, your Magimix

Make A Smoked Turkey Breast

Smoked turkey is a delicious and moist treat in comparison to the usual oven-baked turkey. A smoked turkey has unique flavors you won't normally find in a traditional turkey. Smoked turkeys typically have a pinkish color to them making you think it might not quite be cooked enough. Don't worry; it is due to the chemical process that occurs during smoking.

Instructions

Smoking a Turkey Breast

1. Thaw turkey completely. Take out the giblets and neck from inside the body of the turkey. Rinse the entire turkey in cold water. It's important to clean the inside and outside of the turkey.

2. Combine all ingredients, except for the butter, to make the turkey rub. The butter will be added after the turkey is on the smoker.

3. Lay turkey flat in roasting pan or on a cutting board. Gently start to rub the seasonings all over the turkey. The oil will help give the turkey a nice color and keep some of the moisture inside the meat while smoking.

4. Add oil to the grill grates to make sure the turkey doesn't stick during the smoking process. Heat the smoker with a mixture of oak and mesquite chips to about 240 to 250 degrees.

5. Set the turkey in the smoker. It will need to smoke for about four to five hours. Typically it needs 30 to 40 minutes per pound. Once the thermometer reaches 170 degrees F, it is time to remove the turkey from the smoker. Let the turkey sit for about 30 minutes to absorb some of the juices and cool enough to be sliced.

Tags: during smoking, smoker turkey, Turkey Breast, turkey smoker

Make Peanut Butter Brownie Icing

Make Peanut Butter Brownie Icing

Peanut butter lovers will appreciate this rich, thick brownie icing made with real peanut butter. This recipe yields approximately 10 servings of peanut butter brownie icing, or enough to ice one 8-inch pan of brownies. Although it's not low-fat, with each serving containing 399 calories, it is a big hit with kids and adults alike. The icing can even be modified to feed a vegan crowd, if necessary.

Instructions

1. Place the butter in the microwave for 10 to 15 seconds to soften, being careful not to melt it. Alternatively, you can leave it sitting out at room temperature for about 30 minutes to soften.

2. Combine the softened butter with the powdered sugar, peanut butter, milk and vanilla in a food processor or blender container. Process on medium speed for 1 to 2 minutes, or until the icing is smooth and creamy.

3. Transfer the peanut butter brownie icing to a large mixing bowl, and place in the refrigerator for at least 1 hour. This will allow the mixture to firm up and become easier to spread.

4. Remove the icing from the refrigerator, and frost your brownies using a butter knife or the back of a spoon to spread. Make sure the brownies are completely cool, or the icing will melt and become runny.

Tags: Make Peanut, Make Peanut Butter, peanut butter, peanut butter brownie, Peanut Butter Brownie

Popcorn Cooking Methods

There are several methods of cooking popcorn

Popcorn is a healthful and inexpensive snack that can be prepared easily at home. There are a few different popcorn cooking methods that are simple to master and they all have their own benefits. Popcorn cooked on the stove yields a full-flavored snack, while popcorn cooked in an air popper uses no oil.

Stove

Popping popcorn on the stove the most traditional method of preparing this treat. Pour 1/2 cup of popcorn kernels, 2 to 3 tbsp. of oil and 1/2 tsp. salt into a thick metal pot with a lid. Cover the pot and place it on the stove over medium heat. Shake it constantly over the burner until all of the kernels have popped (about three minutes). Drizzle some melted butter over the popped corn, if desired.

If you don't have a pot with a lid, you can also pop corn on the stove using a metal, heatproof bowl or a wok. Simply put the corn kernels, oil and salt in the container and cover it tightly with aluminum foil. Use a knife to poke several slits in the foil to allow steam to escape. Pop the corn, shaking it over the burner; use a pair of tongs to grip the side of the container if it doesn't have handles.

Air Popper

Air poppers pop popcorn without fatty oils, which make them a health-conscious choice. To use an air popper, fit the plastic shield over the top of the machine and fill the kernel compartment with unpopped corn. Plug in the air popper, switch it on and position a bowl beneath the spout on the end of the machine opposite the kernel compartment. Allow the machine to run until all the corn is popped.

Air poppers work by using hot air to pop the corn. The unpopped kernels feed into a chamber in the center of the popper, into which hot air is blown. As the corn pops, it bursts out of the chamber and down a spout; it's caught by the bowl located at the mouth of the spout.

In the Microwave

Microwave popcorn is sold pre-packaged in stores, but it's also simple to make your own microwave-popcorn pouches. Pour about 1/4 cup of popcorn kernels into a brown lunch sack; add a tablespoon of oil and some salt, if desired. Fold over the top of the sack several times, then microwave it on high for about 2 minutes. Listen to the popping noises as the corn cooks; if the sound slows to several seconds between pops, the corn should be removed from the microwave. Microwave popcorn burns quickly, so stay by the microwave for the full cooking time.

Tags: kernel compartment, Microwave popcorn, over burner, popcorn kernels

Nicotine Chewing Gum

About Nicotine Chewing Gum

Nicotine chewing gum is a product with a brief history. It has only existed since the early 1990's. Yet, in that time, there has been a huge amount of debate and controversy regarding the efficacy, safety and general merits of such gum. While there are certain risks associated with nicotine chewing gum, there are also many potential benefits for those who use it properly.

Identification

Nicotine chewing gum is the term that is used to describe any chewing gum product to which nicotine has been added for any reason. In most instances the amount of nicotine is fairly low, but some brands contain up to 4 mg of nicotine per serving of gum. Nicotine is, of course, one of the many hazardous and addictive chemicals that are found within tobacco.

Function

Nicotine chewing gum is intended for use as a tool to help tobacco users overcome their addiction to nicotine. In order to do so the user chews the nicotine gum to release the nicotine within it and then presses the gum between the cheek and gums. This allows the nicotine to enter the bloodstream of the user. The nicotine helps to ease the user's craving for their tobacco product of choice. The hope is that by gradually lowering the amount of gum that is used, over time, the individual may cease their cravings altogether and eventually feel no need for nicotine at all.

Geography

The legality surrounding nicotine chewing gum varies extensively from one area to another. Different countries, states and even counties may have their own unique rules regulating the sale of nicotine chewing gum. In many areas it is sold over the counter but its sale to minors is usually closely regulated. In some places, however, a prescription from a medical doctor is required to purchase nicotine replacement product of any kind, including nicotine chewing gum.

Time Frame

The amount of time that a person uses nicotine chewing gum is highly variable. Those who use it to replace tobacco products may actually end up using the gum regularly for an indefinite period of time. For such people the gum is not really a tobacco cessation tool, but more of a "safe" replacement for tobacco products. Others, of course, simply use nicotine chewing gum as a stepping stone on their way to ridding themselves of nicotine addiction for good. People who fall into this latter category may use nicotine chewing gum for as little as a few days, or for years, just depending on their own approach and success with the quitting process.

Considerations

Unfortunately, nicotine use of any variety does carry with it certain risks. Nicotine chewing gum may have adverse effects on the oral health of those using it and can be extremely addictive. Many tobacco users who attempt to quit using nicotine gum may simply end up addicted to the gum. Besides this, there is the fact that the gum can be extremely expensive. Often times the gum is much more expensive than the tobacco products it is replacing. For some who are addicted to nicotine, though, nicotine replacement aids like nicotine chewing gum may be the only viable tool to help in the fight against addiction.

Tags: nicotine chewing, nicotine chewing, tobacco products, certain risks, chewing product, Nicotine chewing

Differences Between A Biscuit & A Cookie

A biscuit or a cookie?

The difference between a biscuit and a cookie is often hard to discern, especially if you're an American debating semantics with an English friend or vice versa. While it's true that the definition of biscuits and cookies can vary by region, there are some clear clues to help you decide whether you're talking about a biscuit or a cookie. Examine your biscuit or cookie and take note of its size, texture and flavor.

Biscuits and Cookies Regionally

Where you are located can make the difference between a biscuit and a cookie. What Americans typically think of as cookies are called biscuits in the United Kingdom and Ireland. Biscuits in the UK and Ireland may also be referred to as "digestives," especially when they're eaten as an evening meal or as a small snack with tea.

Sweetness of Cookies and Biscuits in the United States

In the United States, the difference between a cookie and a biscuit often comes down to sweetness. A cookie is sweeter than a biscuit, and it typically contains more sugar than a biscuit. Cookies are also considered part of a dessert menu, where biscuits are generally breakfast fare.

Size and Texture of Biscuits and Cookies

Cookies and biscuits can be discerned by their size and texture. A cookie is flatter than a biscuit. Biscuits come in two forms: breakfast biscuits, which look similar to scones, and dessert biscuits, which look more like cookies. Breakfast biscuits can contain a variety of leavening agents that you may find in a cookie, including eggs, baking soda and baking powder, but they can also contain yeast. This makes a biscuit much lighter and fluffier than a cookie. Dessert biscuits are more similar to cookies, because they're fairly flat. In fact, they are more dense than a cookie. If you feel like your cookie needs to be dunked before it's soft enough to eat, then it's likely to be a biscuit.

Accompaniments With a Biscuit or a Cookie

When you can't tell the difference between a biscuit and a cookie, sometimes the items it is served with can be an indicator. Cookies may be accompanied by ice cream, a glass of milk and chocolate desserts. If you are about to eat a biscuit, there may be jam, butter or cheeses on the table to spread on it.

Tags: biscuit cookie, difference between, difference between biscuit, than biscuit, about biscuit, between biscuit, between biscuit cookie

What Is Veuve Clicquot Ponsardin

What Is Veuve Clicquot Ponsardin?

Veuve Clicquot Ponsardin is both a brand of champagne and a champagne-producing house located in Reims, France. It is more commonly called "Veuve Clicquot." The house is named after the widow Clicquot, who is credited creating with the technique that made modernized, mass champagne production possible. The sparkling wine is recognizable by its bright yellow-orange label.

History

The house was founded in 1772 under the name Clicquot by Philippe Clicquot-Muiron. In 1775 it was the first champagne-producing house to ship rosé, which blends white and red grapes. When Clicquot-Muiron's heir died in 1805, his estate was left to the son's wife, the widow Barbe Nicole Ponsardin. She inherited the business as well, and in 1810 the house was re-named Veuve Clicquot Ponsardin. ("Veuve" means widow in French.)

The 1811 vintage is famous across the Champagne region of France, because of a comet that passed over the fields---in wine production, this is seen as a good sign for the crops. It is also famous because the widow Clicquot first implemented modernized production techniques, and in 1814 was able to ship 10,000 bottles of champagne to Russia. The Russian market continued to grow over the following years, and champagne also become a popular drink across Europe. In 1816, the widow Clicquot perfected the technique called "remuage," or "riddling," a process of shaking the sediment into the bottle's neck for removal, which made champagne clear and crisp instead of cloudy. The technique has been used by champagne-production houses ever since.

In 1987 Veuve Clicquot Ponsardin became a part of the luxury group Louis Vuitton Moet Hennessey.

Types

Veuve Clicquot's signature champagne is a non-vintage brut, blending multiple vintages to achieve the most consistent taste. It has a dry taste, using two-thirds red grapes (pinot noir and pinot meunier) with one-third white, a chardonnay.

Veuve Clicquot has also shipped rosé in years when the grape crop is particularly strong.

Geography

The champagne-producing house is located in Reims, France, in the Champagne region, 80 miles northeast of Paris. The lands owned by Veuve Clicquot Ponsardin are situated on slopes, where several varieties of grapes are grown. These slopes provide between 26 percent and 28 percent of the Champagne region's grapes. The champagne-producing facility and cellars are open to tourists, who may also visit the chalk caves below the house, which date to the third century A.D.

Features

Champagne producers attempt to produce the same taste every year, and Veuve Clicquot is no exception. The bright label distinguishes it from other brands of Champagne, and the company has built an image and a line of products around the label's distinctive color.

Expert Insight

Veuve Clicquot Ponsardin is one of the most respected brands of champagne and has been rated highly by experts and novices. It came in 25th in 2009 in the "Wine.com 100." The Upgrader on men.style.com praised its "commendable consistency and availability." It upholds the specific qualities and techniques of sparkling wine produced in the Champagne region.

Tags: Veuve Clicquot, Clicquot Ponsardin, Veuve Clicquot Ponsardin, Champagne region, champagne-producing house

Pick Ripe Tomatoes

The ability to select ripe produce isn't something we're born with: it's an acquired skill. Fortunately, learning pick a ripe tomato is something anyone can do with a little know-how and practice. Naturally ripened tomatoes are such a far cry from their under-ripe and artificially ripened counterparts that you may discover that what you thought was a mealy, flavorless salad filler is actually a succulent, tangy-sweet fruit that will soon become your favorite.

Instructions

1. The first step to picking a ripe tomato is knowing when to shop. Though many grocery stores sell tomatoes year round, if you buy tomatoes when they're out of season, you're bound to be disappointed. Out-of-season produce is often imported, which means that it's picked before it's ready and then ripened artificially using a gas called ethylene. Chemical ripening just doesn't achieve the same results as mother nature. Different varieties of tomatoes mature at different times: there are early season, mid-season, and late season tomatoes. Where you live will determine the length of your tomato season: subtropical and tropical areas have longer growing seasons than their colder counterparts. In general, it's safe to assume that you're in tomato season during the summer months.

2. Knowing where to find ripe tomatoes is just as important as knowing when to look for them. Even during tomato season, your local big box grocer may have disappointing tomatoes because of the way these stores' food purchasing and distribution systems work. The best source of a truly ripe tomato is your local farmers market or co-op, where you can often get tomatoes that were picked within 24 hours of your purchase. Of course, if you have a green thumb, the best place to find a ripe tomato is in your own backyard.

3. When you shop for tomatoes during the summer months at a farmers market or co-op, you won't just be getting the most flavorful and nutritionally valuable tomatoes available--you'll also likely stumble upon types of tomatoes you never knew existed. Large grocery stores most commonly sell hothouse and Roma tomato varieties. However, there are actually hundreds of varieties of tomatoes with fascinatingly descriptive names like tigerella, brandywine, garden peach, mortgage lifter, oxheart and zebra, just to name a few. Also, did you know that tomatoes don't just come in red? There are yellow tomatoes, orange tomatoes, yellow and green striped tomatoes, purple tomatoes and more. Furthermore, tomatoes aren't just round: there are ruffled tomatoes, heart-shaped tomatoes and oblong tomatoes, too!

4. Regardless of the color, size, shape or variety of the tomato, the guidelines for finding a ripe tomato are the same. As with all ripe fruits, a ripe tomato will seem heavy for its size. If you're not sure what this feels like, you can get and idea by picking up several different tomatoes of a similar size and comparing their heft.

5. Once you've found a nice, weighty tomato, hold it up to your nose. Ripe tomatoes have a distinctive garden-fresh aroma.

6. Finally, how does the tomato feel? A ripe tomato will be soft when pressed (but not mushy). Again, as with other fruits, you'll want to avoid tomatoes that are bruised or that have broken skin.

Tags: ripe tomato, tomato season, during summer, during summer months, farmers market, farmers market co-op, find ripe

Churros Pastry History

Churros Pastry History

Churros are coil-shaped, fritter-like pastries that are eaten plain, covered with cinnamon and sugar, or filled with custards or jams. Churros were a popular food for Spanish shepherds and were eventually taken to the New World. The churro gained popularity in South and Central America and can now be found throughout the Americas. It is still popular in Spain as well.

Early History

Centuries ago, Spanish shepherds used to make churros while tending churra sheep high in the mountains. Because they did not have many cooking supplies, they needed to come up with a food that could be made easily and cooked over an open fire. Churros were a logical solution as they could be easily put together and cooked with a mere pan and oil. Churros were named after the churra sheep because the pastry resembled the sheep's horns.

Making a Churro

Using wheat flour, the shepherds would roll out a length of dough and fry it in a pan over an open fire. It was not the star-shaped pastry you see today. It was more like a breadstick in shape and size. After cooking, the shepherds would eat it plain or roll it in cinnamon-sugar.

Migration

With the Spanish settlement of the Caribbean and much of Latin America, churros also made their way to the New World. As Latin Americans immigrated to the United States, so did this delectable dessert. Churros are now sold in street carts, markets, cafes and restaurants. Although they moved across an ocean, churros did not lose their popularity in Spain either. Today, churros are still a very popular Spanish breakfast, snack or dessert item.

Evolution

As its popularity grew outside the shepherding population, the shape of the churro began to evolve. Using a churrera---an extruder with a star tip---churro-makers now create a star-shaped length of dough rather than the traditional breadstick shape. Additionally, churros are now being served with all types of fillings, from chocolate to jams and custards.

Spotting a Good Churro

Despite being deep fried in oil, churros should never be greasy. They should be crisp and have a lovely golden-brown color. They should be crunchy on the outside and soft on the inside. This pastry can be enjoyed any time of the day as long as it is made fresh.

Tags: Churros were, breadstick shape, churra sheep, Churros Pastry, Churros Pastry History, length dough

Watercress Growing Requirements

Watercress is an easy-to-grow food crop.

Watercress (Nasturtium officinale) is an aquatic plant that thrives with its roots in water and its leaves in the sun. It is grown as a food crop for its peppery leaves, which are used in salads and soups. The BBC website reports that a study published in the American Journal of Clinical Nutrition found that eating watercress reduced DNA damage in white blood cells and may even reduce the risk of cancer.

Location

The ideal location for growing watercress is a gently-sloping bed on the inside bend of a stream, but watercress can also be grown in a purpose dug bed or container. Prepare a bed by lining a 6-inch deep basin with waterproof polythene sheeting. Watercress can also be grown in an existing water feature.

Temperature

Watercress will grow as a perennial plant in U.S. Department of Agriculture Plant Hardiness Map Zones 5 and above.

Light

Watercress plants grow fastest in bright light and will grow in full sun provided they are not allowed to dry out.

Water

Plant stream-grown watercress in water about an inch deep. Container or bed-grown plants need water about 2 inches above the soil line. Keep watercress pots on a dish of water to maintain the water level, but change the water regularly.

Soil

Use standard potting compost mixed with perlite for bed and container plants. For beds a 2-inch layer of compost is sufficient.

Fertilizer

Stream-grown watercress obtains its nutrients from naturally occurring minerals in the water. Container or bed-grown plants can be fertilized with 1 cup of standard gardening fertilizer per 25 feet of soil surface. Fertilize after harvesting the crop.

Propagation

Sow watercress seeds thinly in very moist compost at a depth of 1/4 inch. Once the seeds germinate, after five days, raise the water level gradually until it is 2 inches above the soil line. Watercress can also be grown from stem cuttings laid on top of the compost with 6 inches between plants.

Harvesting

Harvest watercress once the plants are 12 to 15 inches above the water's surface. Cut off the stems 4 inches above the water line to allow side shoots to grow and produce the next crop.

Tags: inches above, also grown, above soil, above soil line, above water, bed-grown plants, Container bed-grown

Make A Good Portobello Mushroom Soup

Add fresh mushrooms to your soup.

Good-tasting vegetarian recipes can be tough to find. This rich, creamy portobello mushroom soup is a great alternative to a beef or chicken soup. Pair it with a crusty roll and enjoy the comforting warmth you can only get from a delicious bowl of soup. This recipe calls for fresh portobello mushrooms, which are simply a larger size of brown crimini mushrooms. Look for firm, solid mushrooms and avoid any that seem limp or shriveled.

Instructions

1. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add about 12 ounces of the sliced portobello mushrooms, the onion, leeks, garlic and the thyme. Saute until the vegetables begin to soften, about 10 minutes.

2. Add the vegetable stock, parsley, cayenne pepper, white pepper and salt to the saucepan and increase the temperature to medium-high. Bring the mixture to a boil and then reduce the heat and let it simmer another 15 minutes.

3. Remove the soup from the burner and puree it in a food processor or blender until smooth. Don't overfill the appliance, and take care with the hot soup. You may need to process it in batches. Set the pureed soup aside.

4. Melt the remaining 2 tablespoons of butter in another saucepan over medium heat. Add the remaining sliced portobello mushrooms and saute until they start to brown.

5. Pour the soup back into a saucepan and add the browned portobello mushrooms. Warm the soup about 5 minutes over medium-low heat. Slowly stir in the half-and-half until it's fully incorporated and then simmer another 5 minutes. Serve immediately.

Tags: portobello mushrooms, about minutes, another minutes, medium heat, over medium

What Kind Of Wine To Give As A Gift

Choosing the right wine for a gift need not be a daunting experience.

Wine makes a classic, thoughtful and enjoyable gift for many occasions. However, knowing which wine to pick can prove to be a challenge. Oenophiles are replete with suggestions for what wine is the best vintage in any given year, but most consumers drink based on two categories: taste and price. Choose a wine for your gift recipient that best represents his interest.

Consider Your Audience

You can often gather clues about which type of wine a person prefers by her previous selections. Reflect on wines you have seen her order in restaurants or serve in her home. Consider the kind of stemware the person drinks from. It is likely you have noticed preferences forming in her selection: white or red, sweet or dry, etc. If the person likes to indulge in the experience of wine -- smelling, swirling, sipping -- choose a Pinot Noir or Sauvignon Blanc. If the person prefers to drink as an accompaniment to socialization, picking a wine based on an attractive or comical label makes a good conversation piece.

Travel the World

If you know little of a person's wine preferences, try choosing wine from a region that interests him. If the person fondly remembers his last trip to Northern Italy, he might appreciate a bottle of the sparkling wine Prosecco or deep red Amarone, both typical of the region. During the summer, Vinho Verde, "green" wine, provides a unique and freshly bubbly taste of Portugal. South African Pinotage, Australian Shiraz, and Chilean Malbec have all developed respected reputations, and they make excellent gifts with an exotic flair. For eco-friendly consumers, wines made from organic grapes or local vineyards make respectable choices.

Choose for the Occasion

Consider where your wine will be consumed. You might want to select a higher-grade wine for an intimate dinner of four than a jovial dinner of eight. Syrahs and Malbecs often pair well with heavy food. Ros s work with lighter fare, like chicken breasts and spinach, or as an aperitif if you are unsure what your host might serve. If you want to give a person a bottle of wine for a celebratory occasion, he might appreciate a bottle of Champagne. A wine collector will appreciate a bottle with a notable vintage he can preserve. The given year's best and/or fastest-appreciating wines often have bottles at varying price points.

Do Not Stress

A person who drinks wine enjoys wine. Not every wine fits every taste, but the thoughtfulness of the giver will supersede the need to present that time-honored panacea, a bottle of wine, to your friend, host or colleague. If you feel uncertain of your choice, accompany it with a decorative gift bag, bow, box of chocolates or cheeses with which to pair it.

Tags: appreciate bottle, bottle wine, given year, might appreciate, might appreciate bottle, person drinks

Make Peanut Butter Balls

Forget the sandwich; turn your peanut butter into a delicious chocolate treat.

Peanut butter balls are reminiscent of the holidays and family gatherings to swap cookie and candy recipes to see which ones are best. Peanut butter balls are a holiday staple in many households, and not just at the holidays. They are simple to make and must be prepared ahead of time, making them a good after-dinner treat to be served with coffee. Use your own homemade peanut butter or any store-bought brand.

Instructions

1. Make peanut butter. Place 3 cups of shelled, roasted unsalted peanuts into the bowl of a food processor. Process until smooth. The natural oils will turn the peanuts into a spread. If it seems a little dry, add a small amount of peanut oil.

2. Combine 18 ounces of your peanut butter, a box of powdered sugar, 1 1/3 cups of graham cracker crumbs and 1 1/2 sticks of butter in a large bowl. Mix to combine. Roll the mixture into small balls with your hands and place them on a baking sheet or plate. Refrigerate until hard.

3. Melt 12 oz. of milk chocolate baking squares in a small bowl in the microwave. Process the chocolate for only 15 seconds at a time, stirring after every interval. It should take one to two minutes for the chocolate to become smooth.

4. Remove the peanut butter balls from the fridge and gently dip them into the chocolate. Roll them around to cover and scoop them out using a fork. The fork allows excess chocolate to drip away. Return to the baking sheet and refrigerate until the chocolate is set.

Tags: butter balls, your peanut butter, baking sheet, peanut butter, peanut butter, peanuts into

Store Fruits & Vegetables In The Fridge

Store fresh fruits and vegetables properly.

Fresh fruits and vegetables require careful storage to preserve nutrients, color and flavor. Some are better stored at room temperature on the counter, and some are better stored in the fridge. Those stored in the fridge require a certain amount of moisture to remain fresh. By controlling the refrigerator temperature levels and properly wrapping and containing your fruits and vegetables, you can store them for up to a week.

Instructions

Storing Fruit in the Refrigerator

1. Wash hard or smooth-skinned fruits such as apples, plums and grapes before storing. Wash soft-skinned or fuzzy fruits and berries right before eating. Dry all fruits thoroughly.

2. Discard any fruit that is brown, overripe or spotted unless you are going to use it immediately.

3. Wrap fruit in loose-fitting Saran Wrap or place in vented plastic bags. Store berries in airtight containers. Do not wrap apples and melons.

4. Place fruits in the fresh fruit compartment of the fridge. Set the refrigerator temperature to 37 degrees Fahrenheit.

Storing Vegetables in the Refrigerator

5. Wash hard vegetables such as root vegetables before storing. Wash leafy greens and herbs right before using. Dry all vegetables thoroughly.

6. Remove green tops from vegetables such as carrots, beets, radishes, turnips and parsnips.

7. Place vegetables in plastic storage bags or a container to prevent moisture loss. Wrap leafy greens in a couple of layers of paper towel and place them in plastic storage bags. Wrap mushrooms in paper bags.

8. Place vegetables in the crisper drawer of the fridge. Set the refrigerator temperature to 37 degrees Fahrenheit.

Tags: refrigerator temperature, before storing, before storing Wash, better stored, degrees Fahrenheit

German Restaurants In Tampa Florida

Enjoy a glass of beer with your German dinner.

Tampa, Florida, is located in Hillsborough County approximately 20 miles from Clearwater Beaches. According to Idcide.com, Tampa had a population in 2009 of more than 300,000 people. Attractions range from the Museum of Science and Industry, the Aquarium and Lowry Park Zoo. There are many places to dine, including several German restaurants.

The Schnitzelhaus

Enjoy weiner schnitzel.

You can drop in for dinner in casual attire at this German restaurant, but reservations are recommended due to the limited seating. You will find all your favorite German specialties at the Schnitzelhaus. The menu offers many types of bratwurst served with sauerkraut or home made German potato salad. Four course dinners are available including soup, salad, main entree and dessert. Their beer selection includes domestic as well as a wide variety of German draught beer. Kids are welcome and can select from the kid friendly menu. Save some room for their home made apple strudel or black forest cake.

The Schnitzelhaus

433 W. Waters Ave.

Tampa, FL 33634

813-884-5634

schnitzelhaustampa.com

Schiller's German Deli

Bratwurst is a German favorite.

The family owned Schiller's German Deli has been in Tampa since 1951, serving breakfast and lunch. This small deli also has shelves of German specialty foods and ingredients to make your own German dishes. German beer is sold to accompany your meal at home. Drop in for a breakfast including omelets with German sausage and Black Forest ham. Several types of bratwurst sandwiches are available on rye, sourdough or German rolls, as well as traditional American favorites according to the owner. Desserts such as Black Forest cake, cheese cake and apple strudel round out lunch.

Schiller's German Deli

4327 W. El Prado Blvd.

Tampa, FL 33629

813-829-6666

Dunderbaks

Try some German potato salad.

Try Dunderbaks Thursday nights for some live music if you enjoy entertainment with your dinner. The beer selection includes 51 unique draught beer and there are 300 bottles readily available. Start your dinner with fire balls, which are spicy chicken nuggets, or some German beef jerky. Along with the usual German fare of bratwurst and wiener schnitzel try some cheese spaetzel, which is prepared with cheese, onions and ham or smoked venison. The children's menu has some German specialties but also the usual peanut butter and jelly sandwiches and hamburgers. The sandwich menu is filled with chicken, pork, and cheese varieties, and extra large versions for the very hungry.

Dunderbaks

14929 Bruce B. Downs Blvd.

Tampa, FL 33613

813-077-4104

dunderbaks.com

Tags: German Deli, Schiller German, Schiller German Deli, some German, apple strudel, beer selection, beer selection includes

Make Pretzels

Pretzels are great snacks that come in all shapes and sizes. Not only are pretzels delicious to eat, they're also fun to make. Turn snack-time into craft-time when you and your kids make homemade pretzels together. Watch pretzel animals, alphabet letters, flowers and more come to life in your kitchen--and in your stomachs.

Instructions

1. Preheat your oven to 425 degrees.

2. Beat the egg in a small bowl and set aside.

3. Mix the yeast, water, sugar, salt and honey together in a large bowl. Add the flour and stir until dough is formed.

4. Sprinkle a small amount of flour on a cutting board, kitchen counter or table. Place the pretzel dough on the floured surface and knead until the dough is smooth. Once ready, form the dough into a variety of shapes and sizes.

5. Line a cookie or baking sheet with parchment paper or spray it with cooking spray. Place the pretzel shapes on the cookie or baking sheet.

6. Brush the pretzels with the beaten egg, then sprinkle them with pretzel salt.

7. Bake the pretzels in the oven for 15 minutes or until golden brown. Remove from the oven and let the pretzels cool for a few minutes. Eat warm. You can freeze any leftover pretzels and reheat them in the microwave.

Tags: baking sheet, cookie baking, cookie baking sheet, Place pretzel, shapes sizes, until dough

Mix Great Northern & Cannellini Beans In Chili

Chili is satisfying.

Chili is one of the first meals a lot of people prepare when the weather turns cool. This blend of tomatoes, beans, vegetables, chicken or beef and spices satisfies hungry appetites coming in from the cold -- and even tastes great vegetarian-style. There are hundreds of chili recipes out there, and most of them call for beans, leaving some cooks to wonder if you can mix great northern beans with cannellini beans in chili.

Appearance, Taste and Use of White Beans

A lot of beans look similar.

Great northern beans resemble baby white lima beans, while cannellini beans are a bit larger. Both are an off-white tan color and are sometimes confused with navy beans, which are more oval-shaped. Because of the minor differences in their appearance, it could be difficult for even the most experienced cook to identify which is the great northern and which is the cannellini bean in a bowl of chili.

Technicalities

Along with looking similar, most people would find it challenging to taste the difference between great northern and cannellini beans if they were mixed into chili. Both have a slightly nutty taste and creamy texture, although cannellini beans are technically Italian kidney beans, while great northern beans are white beans.

Common White Bean Chili

Chili made with white beans, such as great northern and cannellini beans, are often called white bean chilies and frequently do not include tomatoes. A white bean chili recipe such as "White Chicken Chili" calls for white beans and chicken, with cumin and diced green chilies for flavor. Using just great northern, cannellini or navy beans would suffice for any white bean chili recipe with virtually no effect on the final results.

Mix it Up

Turkey chili is just one chili variation among many.

Chili recipes often vary by region, and the beans that a cook puts into his chili may tell you what part of the country he is from. Southern areas tend to favor pinto beans in their chili, while some northern areas favor red kidney beans. Southwest chili is frequently speckled with black beans while some cooks put no beans at all in their chili recipes. Preparing this spicy delight means anything in the cupboard is fair game and, as a result, many cooks toss a variety of canned beans into their chili pot. Do not be afraid to play around with different beans in your chili recipes -- mix beans up and enjoy.

Tags: cannellini beans, beans while, great northern, great northern cannellini, northern beans