Use Parchment Paper To Create Cookies

Always make cookies with parchment paper and you'll never have to grease a pan again. It's easy and clean. Baking parchment is a coated paper that feels similar to heavy tissue paper, but it can withstand heat and is non-stick. It's ideal for baking cookies, refrigerating dough or making fudge for chocolate bars or candies.

Instructions

Choose Your Parchment Paper

1. Select quality, safe parchment paper for baking. Some parchment paper is made with a layer of quilon, which when heated can be toxic due to the presence of chrome. Choose a more environmentally friendly product like If You Care brand parchment paper, which is made of silicone and available at If You Care (see Resources below).

2. Widen your scope of choices of parchment, especially for baking. Parchment paper for baking and refrigerating comes in a variety of forms: sheets, rolls and circles. Pre-cut sheets are handy to use for lining baking sheets in a flash.

3. Count on tried-and-true brands like Reynolds for parchment paper. Their brand was voted best parchment by America's Test Kitchen (a cooking product research and techniques group). For parchment paper products and cookie-making techniques, visit Reynolds Kitchens (see Resources below).

Utilize Parchment Paper in a Variety of Ways

4. Measure your dry cookie batter ingredients onto a piece of parchment paper. Simply add your dry ingredients, such as flour, baking powder and sugar, onto a piece of parchment paper. Measuring ingredients this way ensures accuracy rather than pouring them right into your food processor or bowl.

5. Pour the dry ingredients into a mixing bowl. After your baking ingredients are on the paper, fold the parchment in half and pour the contents into your work bowl.

6. Roll your already-mixed cookie dough on parchment paper. Place a sheet of parchment below the dough and a sheet above it. This way, you won't add extra flour into the dough and your rolling pin stays clean--it won't stick and will roll smoother.

7. Bake cookies on parchment paper-lined pans. Make sure you cover the entire length and width of the cookie sheet or pan. Using parchment in this way is a baker's best trick, since the cookies are easy to remove and the pans stay cleaner.

8. Use parchment paper to create icebox cookie dough. After rolling the cookie dough and forming it into a log, position the dough onto a piece of parchment paper and roll it up to seal it. Refrigerate the parchment-wrapped dough until it is cold and firm--unroll the dough and slice according to your recipe's instructions for thickness.

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Test Pomegranates For Ripeness

Ripe pomegranates can be held in the refrigerator for months.

You can test pomegranates for ripeness before picking them from the tree or the produce section. Pomegranates are a large round tree fruit filled with tiny elliptical seed pods called arils. As a pomegranate ripens, the arils fill with juice and become plump. By the time the outer skin of the pomegranate dries out and cracks, the fruit is overripe. Enjoy pomegranates at their peak by running them through a few tests before you tear them open.

Instructions

1. Look for a pomegranate with a deep even color to the skin. Light colored pomegranates are usually not ripe. Dark blotchy spots may be a sign of an overripe pomegranate.

2. Feel the weight of the pomegranate in your hand. Heavier pomegranates are generally riper and juicier.

3. Press on the outer skin of the pomegranate with your thumb. A ripe pomegranate skin will give a little and bounce back when pressed on. If the skin cracks or stays dented, then the fruit inside is probably dried out as well.

4. Tap on the skin lightly with your index finger. A ripe pomegranate usually has a hollow sound similar to a metal container when it is tapped on.

Tags: outer skin, outer skin pomegranate, pomegranate with, ripe pomegranate, skin pomegranate

Prepare Avocados

Avocados have higher amounts of potassium than bananas.

Avocados, sometimes called "alligator pears" for the texture of their skin and their pear-like shape, are a versatile fruit and are now used in many meals from soups and salads to sandwiches and sushi. They have a buttery texture that is easy to mix into recipes. An average avocado has 300 calories and 30 grams of unsaturated fat (the healthy kind), and they are known for having the highest protein content out of all fruits.

Instructions

1. There are more than 500 types of avocados.

Begin with a ripe avocado. Wash and dry the avocado.

2. The kitchen knife should touch the avocado pit as it is cut all the way around.

Cut into the flesh of the avocado lengthwise and around the seed. You should feel the pit with knife. Cut all the way around the avocado.

3. The large pit inside of an avocado is easy to remove.

Twist the cut halves to take it apart.

4. Tablespoons are a great size for removing avocado seeds.

Take out the large seed in the middle by cutting around it with the edge of a spoon and loosening it.

5. Cubed avocados are a good appetizer.

If the skin if very firm, it can be easily peeled back with the fingers. If it is soft, use a large spoon (tablespoon) to help scoop out the fruit. If appearance matters, cut the fruit horizontally and vertically (into cubes) before removing the skin.

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Make Homemade Venison Liver Sausage

Make Homemade Venison Liver Sausage

When you have fresh venison, there are several ways you can cook or prepare it, including making homemade sausage. Even the liver can be used as an ingredient when making venison sausage. Making homemade venison sausage isn't hard, though it may take a little bit of time. This is a project that can be done with common things found in many kitchens, like a food processor, or you can get expensive equipment to use. Either way, you can expect tasty sausages.

Instructions

1. Soak the venison liver in cold water for 1 hour. You can also soak the liver and venison overnight in the fridge in a bowl of milk to help get rid of any gamey taste there might be.

2. Chop up the liver, venison and pork shoulder in small chunks. Your local butcher may grind up the meat if asked to. Also, peel and mince the onion. You need the pork shoulder because it's fatty and venison by itself doesn't have a lot of fat.

3. Use the food processor to grind the pork shoulder and the liver. You may have to do several small batches in the food processor. When there are no more chunks of meat left, put it into a large bowl.

4. Add the salt, black pepper, garlic powder and the minced onion to the bowl of chopped up meat. Stir until the meat and spices are mixed together. If the ground sausage isn't moist enough, slowly add ½ cup of water, stopping when it becomes as moist as you want it.

5. Put the meat mixture back into the processor and blend again. This will also help to blend the spices and meat completely together. Spoon the sausage mixture into a large container with a lid and put in the fridge to chill over night.

6. Line a cookie sheet with parchment paper. Next, shape the homemade ground sausage into patties and place in the freezer until barely frozen. Take the almost frozen sausage patties and place them in zippered plastic bags for future use. You can also just freeze the ground sausage in zippered plastic bags without forming into patties.

Tags: food processor, ground sausage, pork shoulder, zippered plastic bags, Homemade Venison Liver

Make Cava Sangria

Red wine, brandy and fruit provide the base of the original sangria.

Cava is the Catalan sparkling wine for excellence. Made using the Champagne method it is an affordable alternative to French champagne. Initially used only for special occasions, nowadays cava also is used as the main ingredient of sangria, replacing the heavy red wine. The result is a refreshing beverage that can be enjoyed at dinner parties, summer barbecues and holiday celebrations. Make your very own and dazzle your guests.

Instructions

1. Dice the strawberries and mango. Ideally, piece sizes should be small enough to fit on a flute glass but big enough so they don't look insignificant. Set the mango apart.

2. Place the strawberries in the serving jug and stir in the sugar. Let the mixture sit in the jug for an hour or so. By that time, the strawberry juices will have come out and will give sweetness and the traditional reddish color to the sangria.

3. Stir in the diced mango.

4. Add the orange liqueur and the peach schnapps. Stir and let the mix sit in the refrigerator for an extra hour so the fruit absorbs the alcohol.

5. Mix in the bottle of cava and the lemonade. Stir and serve immediately.

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Fresh Homemade Salsa

Salsa describes a mixture of chopped vegetables, fruit or herbs. It is a Mexican condiment typically served as a dip for tortilla chips, but can also be used as a topping for meat, chicken or fish. The most common salsa variety has a chopped tomato, onion and pepper base. You can make fresh salsa quickly at home with few ingredients and not much work.

Ingredients

Salsa is one of the most versatile condiments because you can get away with using almost any mixture of ingredients. The majority of salsas contain onions and peppers, which both come in a variety of flavors. If you don't like raw onions, choose milder white onions. For a stronger flavor, use red or yellow onion. The peppers are just as easy to customize because you can remove the seeds to take away some of the heat. Choose jalapeno or Serrano peppers and remove all the seeds for a more mild salsa or keep some of the seeds in for a spicier taste. Select habanero peppers for an extremely spicy salsa,.

If you want to make a traditional red salsa, purchase plum tomatoes. They have a heartier texture and maintain their shape without becoming mushy. For a green salsa, known as salsa verde, choose tomatillos, which look like green tomatoes but have a stronger, more pungent flavor. If you want a combination of sweet and spicy, add chopped avocado or mango to your salsa ingredients. You can also add more flavor with chopped cilantro, garlic or citrus juice.

Preparation

Use a sharp knife to dice the ingredients. Keep the pieces as uniform in size as possible so they equally distribute throughout the salsa. The preparation method for salsa depends on the desired texture. If you want a more rustic and thick salsa, stir your salsa ingredients together in a bowl and chill in the refrigerator for about one hour before serving. For a smoother salsa, add half the ingredients into a food processor or blender and puree them, then add them to a bowl with the other half of the chopped ingredients. This gives a smooth texture without being completely pureed and soupy. Salsa may be heated in a saucepan until it warms through or serve it cold. Store leftover salsa in an airtight container in the refrigerator for up to three days or in the freezer for about two to three months. Whisk defrosted salsa before serving to prevent it from being watery.

Accompaniments

Salsa is Mexican in origin, so serve it atop your favorite Mexican dishes, such as enchiladas, tacos, quesadillas or burritos. You can also make it an appetizer and serve it with tortilla chips. Choose tomato-based salsa for picky eaters because it has a milder flavor. Save the tomatillo-based salsa for the fans of stronger tastes. If you decide to use a sweet ingredient in your salsa, pair it with a meat that soaks up the salsa's flavor, such as chicken or pork. The complex flavors of the salsa should be the star of the entrée and not have to compete with strong flavors from the main dish.

Tags: your salsa, before serving, remove seeds, salsa ingredients, tortilla chips, your salsa ingredients

Make Cardamom Chicken Curry

Cardamom pods are a member of the ginger family.

Cardamom chicken curry is a traditional Indian dish that can be prepared by anyone. The recipe calls for both black and green cardamom pods, which can be purchased from an Indian market. Cardamom powder may be substituted if you can't find cardamom pods. This recipe serves 4 and contains 600 calories, 5 g. of fiber, and 42 g. of protein. This is a special occasion meal since it is higher in calories than recommended.

Instructions

1. Combine yogurt, chili powder, turmeric, salt and eight green cardamom pods in a large bowl. Add chicken. Mix and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or overnight.

2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom and cinnamon. Cook until fragrant, one to two minutes. Add onions, garlic, chilies and ginger. Cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12 to 15 minutes.

3. Add chicken and marinade. Cook, flipping chicken occasionally, until most of liquid has evaporated, 20 to 30 minutes.

4. Add 1/3 cup water; bring to a boil. Reduce heat to medium-low. Cook, stirring, until sauce has thickened, six to eight minutes. Season with salt and garnish with ginger, cilantro and yogurt. Serve with rice.

Tags: green cardamom, cardamom pods, Cook stirring, green cardamom pods

Body Parts Of A Turkey

Turkey is the traditional centerpiece of Thanksgiving dinner in America. However, as people have become more health-conscious, turkey has become a food choice year-round. Knowing the parts of a turkey can help make every turkey dinner a success.

Breast

The all-white meat turkey breast is low in cholesterol, calories, fat and sodium. It can be purchased with or without bones, whole, cut in half or smaller pieces such as tenderloins.

Wing

Turkey wings are also all-white meat. They can be purchased whole or cut into sections. These sections are the drumette, middle wing and wing tip.

Hind Quarter

The hind quarter includes the thigh, drumstick and part of the back. This piece is comprised entirely of dark meat.

Thigh

Above the knee joint is the thigh. It is dark meat and is marketed with or without skin and bones.

Drumstick

Below the knee of the leg is the drumstick. It is dark meat, and can weigh up to 1.5 lbs.

Neck and Giblets

The giblets are the liver, heart and gizzards. A commercially processed turkey will have these in a separate bag inside the body cavity.

Tags: dark meat, all-white meat, with without

Make Ceasar Salad Dressing

Top a romaine salad with creamy Caesar dressing.

The next time you host a dinner party, treat guests to a crisp salad topped with creamy handmade Caesar dressing. A Caesar salad typically contains a mix of romaine lettuce, croutons and freshly shaved Parmesan cheese in addition to the tangy, lemon-juice enhanced dressing. A Caesar salad is the ideal way to begin any type of dinner, from casual to formal. You can also turn the salad into a main course with the addition of grilled chicken, shrimp or tofu.

Instructions

1. Place the peeled garlic cloves, Dijon mustard, vinegar and salt into a blender. Put the lid on the blender and blend on medium setting until ingredients form a paste.

2. Add the mayonnaise and blend until the paste thickens.

3. Turn the blender to a low setting. Slowly pour the olive oil into the blender through the hole in the lid.

4. Remove the blender lid and pour the dressing into a small glass bowl. Scrape the sides of the blender using a rubber spatula to get all of the dressing.

5. Season the dressing with salt and pepper to taste. Cut a lemon in half with a knife and squeeze the desired amount of juice into the dressing to give it a tangy flavor. Mince an anchovy fillet using a knife and add it to the dressing if you prefer a richer, saltier taste.

Tags: Caesar dressing, Caesar salad, dressing Caesar, dressing Caesar salad, into blender

Meals With Rotini

Rotini is a type of spiral pasta.

Rotini is a short, spiral noodle often used in Italian cooking. There are a number of dishes you can create using rotini noodles, which will add a kick to your weekly menu planning. From traditional pasta dishes to rotini salads, there's something to fit all tastes.

Tomato and Basil

Tomato and basil are two flavors often combined in Italian cooking to make a simple sauce to pour over pasta. Boil your rotini and make a sauce from canned or fresh tomatoes and chopped, fresh basil. You can pour the sauce over the rotini for an alternative to your traditional spaghetti and meatballs dinner.

Rotini Salad

For a light and healthy meal, combine chilled, cooked rotini with fresh romaine lettuce and other veggies like tomatoes, cucumbers, onions and olives. You can dress the rotini salad with olive oil and red wine vinegar to keep with the Italian flavors.

Rotini Pasta Salad

Many pasta salads are made using ziti noodles or elbow macaroni, but you can also make this dish with rotini noodles. Combine cooked rotini with chopped onions and green peppers, then bind the ingredients together with either olive oil or mayonnaise, then chill. This dish can act as a substitute for potato salad at your next barbecue.

Casserole

A warm casserole fresh from the oven can be a filling and satisfying meal. Instead of a rice-based casserole, make your next casserole using cooked rotini. Combine rotini with a can of condensed soup, mushrooms and a cup of your favorite grated cheese. You can add cooked ground chicken or beef for added protein. Then bake in the oven until the casserole is bubbling and golden.

Tags: cooked rotini, rotini with, cooked rotini with, Italian cooking, rotini noodles, your next

Make Homemade Hushpuppies

Hush puppies are balls of deep-fried cornbread. These Southern delicacies are a tasty side for a fried chicken or fish-and-chips dinner. With a cookie scoop, you can make your own hush puppies at home. You may never look at cornbread the same way again. Be sure to prepare these right before serving, since, like all fried foods, they need to be eaten while they are still hot and fresh from the oil. This recipe will make about 12 hush puppies, depending upon the size of your cookie scoop.

Instructions

1. Place the pot on the stove. Fill it with 4 cups of oil.

2. Clip the thermometer to the side of the pot. The probe should reach inside the oil without touching the sides or bottom.

3. Heat the oil over medium heat until it reaches 375 degrees F. Make the hush puppy batter while the oil is heating.

4. Combine the cornmeal, flour, salt and baking soda in a mixing bowl until thoroughly mixed. These are the dry ingredients.

5. Mix the egg into the dry ingredients.

6. Mix the buttermilk into the batter by adding it in thirds, mixing after each addition. The batter should be stiff like a sticky bread dough.

If it is too moist, add more cornmeal one spoon at a time. If it is too dry, add a spoonful of buttermilk or water until the proper consistency is reached.

7. Use the cookie scoop to scoop out some of the hush puppy batter. Drop it into the hot oil. The hush puppies will immediately sink to the bottom of the oil, but as they cook, they will rise to the top. You can fry up to three at a time.

8. Fry the hush puppies in the oil at 375 degrees F for 5 minutes or until golden brown on all sides. You will have to turn them in the pot as they cook.

9. Remove the cooked hush puppies from the hot oil and transfer to the paper towel- or newspaper-lined cooling rack. Repeat Steps 8 and 9 with the remaining batter. Serve hot or warm as a snack or side dish.

Tags: cookie scoop, hush puppies, hush puppies, hush puppy, hush puppy batter, puppy batter

What Is The Process Flow In Sugar Milling

What is the Process Flow in Sugar Milling?

Sugar milling is the process or taking sugar cane and extracting the raw sugar from it for cooking and eating purposes. This process begins after farmers harvest and deliver the sugar cane to the factory or mill for processing and refining.

Cleaning Process

Sugar cane is first shredded and milled. These processes begin to separate the sugar juice from the cane and breaks down the stalks for further processing and refinement. Clarification coagulates impurities in the juice, while the filtration process removes it from the juice.

Juice Process

Evaporation turns the juice into syrup, while crystallizing turns the juice into a mixture of syrup and crystals. Fugalling (spinning the mixture) separates the sugar from the syrup; the process repeats until all raw sugar is available for drying and storage.

Refinement

Sugar refinement will remove virtually all impurities from the raw sugar. The sugar again goes through a syrup process and then a liquor process. Scum is gleaned from this liquid, which represents more impurities. The process completes with crystallization and drying stages, which complete the refinement; the sugar is then ready for packaging.

Tags: Flow Sugar, Flow Sugar Milling, juice into, Process Flow, Process Flow Sugar

Grate Ginger

Grating ginger with a Micro planer works best

Fresh ginger is a powerful spice used in many Indian, Caribbean and Asian dishes. The tan knobby roots are easily found in today’s supermarkets on the fresh produce aisle. Due to its powerful taste, most recipes will require you to grate the ginger before adding it to a dish or marinade. Grating ginger can be difficult because of the dense fibers. The best instrument to use for grating ginger is a Micro planer or rasp. A standard kitchen grater can be used on the smallest grate available, but watch out and don’t scrape your fingers. The small Micro planer can also be used to grate other fresh spices such as garlic, cinnamon bark and nutmeg.

Instructions

1. Purchase fresh ginger root in small quantities because it does not take much to enhance a dish. Once home, wrap securely in plastic wrap and store in the freezer. Freezing the root will make it much easier to grate.

2. When you are ready to cook with the ginger, remove it from the freezer and plastic wrap.

3. While the ginger is still frozen, peel the tough outer skin from the ginger using a paring knife and discard.

4. Rub the ginger in an up and down motion on your grater. There will be fibers which do not grate down. Just remove them and discard when you have grated the amount you need for your recipe.

5. Wrap any remaining ginger in the plastic wrap and return it to the freezer where it will keep for up to two months.

Tags: Micro planer, plastic wrap

Make Homemade Pectin

Pectin gives jam its distinctive texture.

Pectin, a carbohydrate that occurs naturally in fruits, acts as a natural thickening agent for jams and jellies. You can purchase either liquid or powdered forms in many stores. Making your own pectin is a relatively simple process, however, and can save you both money and time. After you have made your own batch of pectin, you can freeze or can it to keep it for nearly a year. Discard your unused pectin when the next fruit season rolls around and make a new, fresh batch.

Instructions

1. Rinse your crab apples thoroughly under cool, running water. Remove any visible dirt, debris or contaminants. Place the apples on a cutting board and cut them into chunks. Do not remove the peel and core as you do this; these parts of the fruit are particularly high in pectin.

2. Put the apple chunks, water and lemon juice into a pot large enough to easily hold all of them. Cover the pot and put it on the stove over low heat. Bring the liquid inside to a simmer, then simmer the apples until they have disintegrated into what looks like apple sauce. This generally takes about 40 to 60 minutes. Stir the mixture every 15 to 20 minutes during this time.

3. Line a colander with cheesecloth while the apples are cooking. Place the lined colander into a large pot or bowl that it fits into easily.

4. Pour the boiled apple mixture into the colander and allow it to drip through the cheesecloth. This may take several hours or even overnight. You can gently squeeze the fruit within the cheesecloth to speed the process if you wish, but the final product might taste slightly more sour. Discard the leftover apple pieces after you have finished straining the mixture.

5. Return the liquid you strained from the apple mixture to a pot (if it is not already in one) and place the pot on the stove. Boil this liquid for approximately 20 minutes, stirring frequently. When this time is up, your homemade pectin is finished and ready to use.

Tags: apple mixture, into large, this time

Make Cajun Boudin Balls

A spinoff of the boudin sausage, the boudin ball makes a crispy fried appetizer.

Boudin, a Cajun specialty ubiquitous throughout Louisiana and parts of Texas, is a sausage product made of pork, liver and spices. If you have the ingredients to make boudin and you want to make boudin balls, your work is cut out for you, because boudin balls, small fried golfball-sized appetizers, are essentially the sausage filling without the casing. Although pork is a standard ingredient in boudins, consider it optional. You will need an egg bath and bread crumbs to roll the balls in before frying them.

Instructions

1. Marinate the liver, vegetables and seasonings, covered, in a bowl overnight in the refrigerator.

2. Put the marinated mixture in a large pot, and add enough water to cover the mixture by 1 or 2 inches.

3. Bring the mixture to a boil and reduce heat, looking for doneness in the liver, which should not take longer than 1 1/2 hours.

4. Take the mixture off the heat and strain to obtain the solids. Reserve the cooking liquid for later.

5. Cool the solids, and send them through a meat grinder or roughly chop them with a knife.

6. Use a mixer with a paddle attachment, or a rubber spatula or wooden spoon to mix the following ingredients: the cooked rice, scallions, parsley and about 2 cups of the reserved cooking liquid. Aim for a moisture content that allows the mixture to be smashed against the back of a wooden spoon until it sticks.

7. Place bread crumbs in a shallow pan. Form the boudin mixture into balls, approximately 20 to 25 in all, and roll them in the bread crumbs. Set aside on a baking sheet.

8. Put cooking oil to a depth of 2 inches into a Dutch oven or other heavy pot, and heat to a temperature of 375 degrees F. Drop the boudin balls into the hot oil, being careful not to add too many at once.

9. Fry for about a minute until brown on all sides. Remove with a slotted spoon and place on paper towels.

10. Maintain the temperature at 375 degrees and fry the next batch, until all the boudin balls have been fried.

Tags: boudin balls, bread crumbs, cooking liquid, make boudin, temperature degrees, wooden spoon

Directions For Canning Hot Peppers

Can hot peppers for future use.

Home cooked meals are usually better when the raw ingredients are collected and prepared in the home. If you like things spicy, you can can your own hot peppers for later use in cooking stews, chili and other dishes. Canned peppers last up to a year and offer a vinegary, hot kick to your dishes.

Instructions

1. Sanitize your jars by washing them in the dishwasher or boiling them 10 to 15 minutes.

2. Buy four pounds of fresh hot peppers. The peppers should be crisp and tender. Avoid limp, older peppers. Slice the peppers open and carefully remove the seeds and core. Cut down larger peppers into smaller bits to fit in the jar. Quartering works best.

3. Heat a medium frying pan on high. Place the peppers into the hot pan skin down. Cook the skin until it starts to blister and turn a dark brown. The skin should be tender and peel right off.

4. Place the peppers in the center of a lightly damp towel. Fold the towel over and down on itself, sealing the peppers inside. Let the peppers cool and steam, making it easy to peel them.

5. Mix 5 cups of vinegar, 1 cup of water, 4 tbsp. of salt, 2 tbsp. of sugar and 2 garlic cloves in a saucepan. Boil the mixture for 10 minutes, stirring occasionally.

6. Remove the garlic cloves from the mix and toss them in the trash.

7. Unwrap the peppers and peel the skin from the meat. Place the peeled peppers in your glass jars. Fill the jars up with the vinegar mixture, leaving a little space near the lid. Place the lid top on the jar opening and twist down the lid ring and tighten.

8. Place the jars into the food canner or a large pot of boiling water. Boil the jars for 10 to 20 minutes. Remove the jars from the food canner or boiling water with tongs and set them aside to cool overnight.

9. Store the jars in a cool dark location. They do not require refrigeration as long as they're sealed. The peppers will keep about 12 months.

Tags: boiling water, food canner, garlic cloves, peppers into, Place peppers

Make Homemade Instant Coffee

While powdered instant coffees making brewing your morning cup of joe quick and easy, the flavor is not always as satisfying to your taste buds as a fresh brewed pot make from fine grounds. Luckily, you can still make a quick brewed cup of coffee while enjoying the flavor of your favorite beans.

Instructions

1. Choose your favorite coffee beans and grind them as finely as possible. Try to use the freshest beans possible, as the fresher the bean, the better tasting cup of instant coffee you can make.

2. Brew as much coffee as you like; however, add four times the grounds to your coffee make as you usually use to create a super potent liquid coffee. If you like, you can add sweetener or flavoring to your coffee now; however, remember to once again add four times the regular amount.

3. Allow your super strong coffee to cool and then place it in a clear glass jar with a tight fitting lid. Store your coffee in the refrigerator to keep it as fresh as possible.

4. Make your own instant coffee by simply boiling water and mixing with your super strong brewed coffee. Mix three parts boiled water with one part brewed and then add cream, flavors, sweeteners or anything else you like for a perfect cup of fast and fresh instant coffee.

Tags: your coffee, brewed coffee, coffee like, coffee make, four times, instant coffee

Make Buttercream Icing

Buttercream icing is a staple for baking. Used for everything from cakes to cookies, it's ideal for decorating with intricate shapes like rose petals and other embellishments. Tasty and beautiful, buttercream icing is an important recipe to master. Read on to learn make buttercream icing.

Instructions

1. Begin by putting powdered sugar and vanilla into a mixer. The amount you use will depend upon how much icing you need to make. In general, use 1 cup of powdered sugar to one stick of butter, a 1/4 tsp. of vanilla, and just enough milk to make the mixture creamy and smooth.

2. Add the butter, but first leave it out long enough that it's room temperature. You need the butter to be soft so that it blends to a smooth, creamy texture, but not so soft that your icing has no structure.

3. Select your mixer's slowest setting possible, then turn it on.

4. Mix the powdered sugar and butter together slowly. It will take some time for the two to blend, so don't be discouraged when you don't get instant icing.

5. Drizzle in small amounts of milk to get the icing to a spreadable consistency. As you mix, pour in a tiny bit at a time. If you add too much, you'll find that your icing gets thin very quickly. If this happens, add more powdered sugar to make it thick again.

Tags: powdered sugar, soft that, that your, that your icing, your icing

Autumn Soup Ideas

Create delicious autumn soups with winter squash.

Autumn is a perfect time for soup since soups warm you up and take minimal effort to prepare. Many soups take just a bit of prep work, then you can leave it to simmer. When trying to think of a good soup to make, just look to fall vegetables. Many of these veggies, such as broccoli, potatoes and winter squashes make a delicious soup. Leeks, onion and garlic are also harvested in the fall and can add natural flavoring to your soup.

Butternut Squash Soup

Butternut squash makes for a creamy soup. Melt 2 tbsp. butter in a large pot, then add one small, chopped onion, one, chopped stalk celery, one chopped, medium carrot, two cubed, medium potatoes and one medium, butternut squash (peeled, seeded and cubed). Cook the veggies for about five minutes or until they are lightly browned. Add enough chicken stock to cover the vegetables and bring the soup to a boil. Once it is boiling, reduce heat to low, cover and simmer for 40 minutes. Transfer the soup to a blender and blend until smooth. Put the soup back in the pot and add more chicken stock until the soup reaches the consistency you want. Season with salt and pepper.

Tomato Soup

A tomato soup with a hot sandwich is a traditional autumn meal. Heat 1 tbsp. olive oil in a large pot over medium-high heat and saut 1 cup chopped onion and 2 minced cloves of garlic until tender. Add ½ cup chopped carrot, ¼ cup chopped celery and cook for eight minutes until the vegetables are tender, stirring often. Add two 28 oz. cans crushed tomatoes, 3 ½ cups vegetable broth, 1 tbsp. Worcestershire sauce, 1 tsp. salt, ½ tsp. dried thyme, ½ tsp. pepper and 4 drops hot pepper sauce and stir well. Turn the heat to low, cover and simmer for 20 minutes, stirring frequently. Garnish with a basil leaf and shredded mozzarella cheese.

Black Bean & Corn

Heat 1 tbsp. vegetable oil in a large pot over medium heat. Add one chopped onion and cook for two minutes, then add 1 tbsp. chili powder and 1 tsp. cumin and cook for one more minute. Add two 15 oz. cans rinsed black beans, 3 cups water, ½ cup salsa and ¼ tsp. salt. Bring the soup to a boil, then turn the heat to low and simmer for 10 minutes. Remove from heat and add in 1 tbsp. lime juice, stirring well. Blend half the soup into a puree and mix back in with the rest of the soup. Garnish with a sour cream and fresh cilantro.

Baked Potato Soup

Cook three strips of bacon until crisp, then set aside, leaving 1 tbsp. drippings in a large saucepan. Cook one chopped onion and one minced, clove garlic in the drippings until tender. Add 3 tbsp. flour, 1 tsp. salt, 1 tsp. dried basil and ½ tsp. pepper and mix well. Gradually add in 3 cups chicken broth and bring to a boil, stirring frequently. Add two large, cubed potatoes, 1 cup half-and-half and ½ tsp. hot pepper sauce. Cook thoroughly but don't let the soup boil again. Garnish with the bacon, shredded cheddar cheese and fresh parsley.

Tags: chopped onion, Garnish with, simmer minutes, soup boil, chicken stock

Tips On Packing School Lunches

Pack easy-to-eat fruits and veggies.

Your child's school lunch can either provide nourishment and sustenance or empty calories, depending on what and how you pack for lunch A 2010 study in the Public Health Nutrition Journal in England showed that elementary aged students who brought a packed lunch ate healthier foods than those who purchased lunch in the cafeteria. Packing a lunch that your child will actually eat requires a bit more strategy, but helps ensure that he has enough nutrition to get through the day.

Easy to Eat

Throwing a whole apple or orange in your 7-year-old's lunch box is easy, but not terribly practical. If you always skin or peel your child's fruit for him at home, he probably won't eat that same fruit with skin at school. Purchase pre-packaged slices of apples or cut and slice them yourself and place them in a sandwich bag. Peel and slice oranges entirely, not just into cut wedges, or your child may just suck on the wedge rather than actually eat the fruit.

Keep it Cold

Even the tastiest turkey or tuna sandwich is less appealing at room temperature and may actually be dangerous to your child's health. Invest in an insulated lunch box that keeps foods cold throughout the day. Keep juice drinks refreshing by freezing them the night before and letting them thaw out in your child's lunch box during the day. His drink will thaw by lunch and also act as a cold pack for the other food.

Utensils and Containers

Pack recyclable utensils rather than depleting your entire supply of metal spoons. Choose containers that you know your child can snap easily. Many a spill has happened even though the child "was sure" he sealed the lid of his half-eaten chicken soup. Choose easy, quick zip-seal plastic bags that your child can secure in one easy swipe.

Teach Mess Avoidance

If your young child insists on having a particular food, such as a yogurt tube, teach him cut off the top of the yogurt with safety scissors and then ask him to repeat the task himself before packing a potential blueberry flavored dairy geyser. If you include items like apple dippers or carrots with peanut butter, show him dip and eat the item without bathing himself in the dipping sauce. Include an antibacterial wet wipe and encourage him to use it after meals and snacks.

Tags: your child, lunch that, rather than, that your, that your child

Prepare A Queen Termite For Eating

Although it is an African delicacy, the queen termite probably isn't a food you planned on eating in your lifetime. After you try it once, you probably won't be trying it again. There may be other recipes that include the queen termite, but in West Africa the process is simple once you acquire the queen from her mud castle--the hardest part.

Instructions

1. Find a bug-a-bug hill (as termite hills are called in West Africa). You can recognize one when you see a little rock/mud mountain in the center of the field where there wasn’t one the last time you looked.

2. Take at least 20 villagers with machetes with you--in fact, let them take you because after you do this once, you can’t imagine wanting to take down a bug-a-bug hill ever again. Be prepared for the hardest, most revolting experience of your life.

3. Hack for hours on the rock/mud, chipping away with the others and having hordes of worker termites rush at you and bite you until you bleed. They are serious about stopping you.

4. Hack and pound until you are at the center of the mound. There you will find a pulsing queen termite whose abdomen (about the size of two fists together) is throbbing with thousands of babies. Take her out with the termite army fighting you all the way.

5. Cook the queen (still pulsing) in palm oil in a large pan until it turns golden brown. Cut it into small sections and give them to each of the workers who destroyed the bug-a-bug hill.

Tags: bug-a-bug hill, queen termite, West Africa

What Is Chipotle Powder

Chipotle powder is made from finely ground smoked jalapenos.

Many recipes, ranging from chili to salmon dishes, list chipotle powder as an ingredient. The spicy, smoky flavor of chipotle powder comes from grinding up a whole dried chipotle chili. Created by smoking jalapeno peppers until they reach a reddish-brown color, chipotles make up nearly 20 percent of the jalapenos grown in Mexico. Chipotle powder is a common form of the chipotle found in the United States. Adding chipotle powder to your cooking will give it a kick of spicy flavor.

Background

Chipotle powder is made from grinding whole chipotle peppers, which were thought to have originated with the Aztecs in what is now northern Mexico City. The Aztecs may have smoked the jalapenos to keep them from rotting and to make them easier to dry. In modern times, chipotles remain prominent throughout Mexico, and their reach has extended to the United States. Commonly used in powder form for cooking, chipotles are used in restaurants throughout the U.S.

Description

Noted as a smoky, spicy ingredient, chipotle powder is a seasoning used often in soups, sauces and meat seasoning. Considered to have medium heat compared to other varieties of chili, chipotle chilies do keep most of the heat from the jalapeno through the smoking process. Because the chipotles are often smoked over wood fires, they contain a slight hint of sweetness mingled with their smoky flavor.

Recipes

Chipotles and chipotle powder are often ingredients in Mexican, Central American and Southwestern cooking; however, their use can go far beyond traditional dishes of fajitas, salsa and chili with black beans. Chipotle powder is used in a wide array of dishes, including roast turkey, braised chicken and brown-sugar-chipotle salmon. Some sweet dishes also incorporate chipotle powder for a spicy kick, such as chocolate chipotle shortbread.

Smoking

Home cooks can make their own chipotle peppers by smoking jalapenos with a smoker. It is not likely that commercial-quality chipotles will result from home smoking, but it is possible to create a similar result. To smoke the jalapenos, prepare a smoker, smoke the chilies directly on the smoker for roughly 2 ½ hours. Remove them from the smoker, let them dry for roughly 2 weeks and store them in an airtight container. To create chipotle powder, grind the chipotles in a food processor until they are fine.

Tags: chipotle peppers, chipotle powder, chipotle powder, chipotle powder, Chipotle powder made

Keep A Bundt Pan From Sticking

Bundt cakes can be decorated any number of ways.

A Bundt pan is a versatile kitchen tool that you can use to cook any number of cakes, desserts and breads. This pan is circular and has a hole in the middle. The pan itself has indents around the inside to make a cake into the traditional Bundt cake shape, which is easy to cut into pieces. Cooking in a Bundt pan is easy, but it is important to follow a few simple steps to keep the food from sticking.

Instructions

1. Spray the inside of the Bundt pan thoroughly with cooking spray prior to putting any food in the pan to cook.

2. Check to see that the food is completely cooked before taking it out of the oven. To check if a cake is completely done baking, insert a toothpick into the center of the cake and pull it out. If the toothpick comes out clean, the cake is finished.

3. Allow the cake to cool for five minutes before you empty it onto a cooling rack. This allows the food to pull away from the edges of the pan and avoid sticking.

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Make Broccoli Rice And Cheese Casserole

Broccoli, rice and cheese casserole is a quick weeknight meal.

Due to busy lifestyles and budget restrictions, many people look for quick and affordable meals for weeknight dinners. Broccoli, rice and cheese casseroles fit that bill. Using ingredients that many people likely have on hand, they can make this easy dish with little effort and little expense. The variations of broccoli, rice and cheese casserole are numerous, so feel free to get creative by adding in your own favorite ingredients or omitting those that you don't enjoy.

Instructions

1. Preheat the oven to 350 F.

2. Chop the onion into small pieces. Melt the butter in a skillet over medium heat and add the onions. Sautee the onions until they are tender. Remove them from the heat, allowing them to cool.

3. Cook the frozen broccoli according to the package's directions. Drain and set it aside to cool.

4. Cook the rice on the stove according to the package directions. Set it aside to cool.

5. Mix all of the ingredients in a larger mixing bowl, except for ½ cup of the shredded cheese. Stir until the ingredients are well-mixed.

6. Pour the mixture into a casserole dish. Sprinkle the remaining ½ cup of cheese evenly across the top. Cover the dish with tin foil, place it in the oven and bake it for 20 minutes.

7. Remove the tinfoil from the casserole and continue to bake until the cheese is fully melted and bubbly in appearance, roughly 10 more minutes.

Tags: rice cheese, according package, according package directions, aside cool, Broccoli rice

Homemade Christmas Fudge

Candy canes make festive holiday fudge.

Homemade gifts are always the best kind to give. Fudge is simple to make, doesn't take long and you can make numerous batches to give as gifts. Once the fudge is cool, cut it into squares and wrap it in pretty Christmas cellophane tied with a ribbon. Attach the recipe to the ribbon-once your loved ones have tried your fudge, they will definitely want more of this Christmas treat. Fudge can be made with or without nuts to accommodate friends with allergies.

Instructions

1. Heat the vanilla chips and the condensed milk over medium heat. When nearly melted, remove from heat and stir.

2. Put the candy canes in a plastic freezer bag and seal the bag. Crush the candy by hitting it with a meat tenderizing mallet or roll the candy canes with a rolling pin until they are small chunks.

3. To the hot mixture, add the peppermint extract, a few drops of red or green food coloring, and the crushed candy canes.

4. Line the baking pan with foil and pour the fudge mixture into the lined pan.

5. Chill the fudge in the refrigerator for several hours.

Tags: candy canes

Take Some Of The Heat Out Of Beans When You Have Put In Too Much Hot Pepper

Spicy beans are great -- as long as they aren't so spicy that they burn your mouth.

Spicy beans make a great side dish or main entree. Whether it is a bowl of vegetarian chili, refried beans or a side of curried beans, the meal can very satisfying. However, beans that have had too much hot pepper added to them will be unpleasant to eat. If you are looking for a way to take some of the heat out of your spicy beans, there are a couple of different options available to you.

Instructions

1. Spoon out any large chunks of hot peppers that are in the pot with the beans. Make sure to remove any seeds as well, if they are easily visible. Seeds are the hottest part of any hot pepper.

2. Add other ingredients to the dish to diminish the spiciness of the beans. For example, add rice to spiced kidney beans to create red beans and rice. The starchiness of the rice will help to combat the spice in the beans. You could also add broth and vegetables to the beans and make a soup.

3. Add a dairy product, such as cold shredded cheese or Greek yogurt, as a topping. The fats in dairy foods help to soothe the burn of spicy foods, so serving dairy with your beans can take away some of the heat.

4. Add more beans. By doubling the amount of beans but not adding any additional spice, you can dilute the hot peppers' effect.

Tags: some heat, Spicy beans

Make Bread Pakoda

Bread pakoda can be thought of as a savory, spicy Indian version of French toast. This snack is good any time of the day. The ingredients can readily be found in many international stores as well as specialty food markets. This is a good way to use up leftover bread that might be slightly stale. Any type of bread will work, including white and whole wheat. Take a bit of time to make some bread pakoda to savor a crispy Indian treat morning, noon or night.

Instructions

1. Combine the dry ingredients (flours, salt, chili powder and baking soda) in a bowl.

2. Mix in enough water to make a smooth batter. This will be about 1/8 to 1/3 c. depending upon your kitchen conditions. The batter should resemble a pancake batter.

3. Pour oil to reach a depth of 2 inches in the skillet. Heat the oil over medium heat.

4. Measure the temperature of the oil with the frying thermometer. When it is 375 degrees, you are ready to dip and fry your pakoda.

5. Dip each half of the bread into the batter to completely cover and place into the hot oil. Fry two pieces at a time.

6. Watch the bread until it turns brown on the bottom (about two to three minutes) and flip using tongs or a slotted spoon. Continue to cook on the other side until it is also golden brown (about two to three minutes).

7. Remove the bread from the hot oil and place on the drainage rack or paper towels to drain. Repeat steps 5 and 6 with the remaining bread. Serve hot or at room temperature.

Tags: about three, about three minutes, three minutes

Make Your Own Dried Herb Infusion & Essential Oils

Dried herb infusions and essential oils make great gifts and can be used for a variety of purposes, ranging from culinary to cosmetic. An infusion is a preparation created by allowing herbs to sit in oil or water where they release their scent, taste and other properties. Essential oils contain the concentrated aroma or flavor of a plant. Pure essential oils can only be created through a steam or water distillation process, but you can easily create a less concentrated, homemade version using a method known as enfleurage.

Instructions

1. Pour one-quarter cup of boiling water over dried herbs of your choice and place into a jar. Cover the combination and allow it to steep for 15-20 minutes. The resulting mixture, which will resemble a tea, is a water-based infusion that can be used in the bath or for foot soaks.

2. Place a pint of oil in a jar and then add one-half cup of your dried herbs. Stir well, cover, and allow it to sit in a sunny spot, ensuring you shake it every 12 hours or so.

3. Make an infused oil by allowing your mixture to sit for 10 days and then pouring it into a bottle. Infused oils make great salad dressings or bread dips.

4. Create an essential oil by allowing your mixture to sit in the sun for 48 hours and then positioning a piece of muslin or cheesecloth over the jar and straining your oil. Make sure you squeeze your material well after straining to collect every bit of the oil. Add more dried herbs to the jar and pour the oil over it. Repeat this enfleurage process six times or until the mixture has the aroma you want.

5. Speed up the enfleurage process by placing your jar of essential oil into a saucepan of cold water. Heat the water until it becomes just mildly hot to the touch. Maintain this temperature for 10 minutes before removing the jar. Perform this routine daily for a week.

6. Pour your finished oil into a dark glass bottle. You can use your homemade essential oil to perfume soap, baths or lotions.

Tags: dried herbs, allowing your, allowing your mixture, enfleurage process, essential oils, make great, oils make

Make Parmesan Bread

This Parmesan bread recipe is a spinoff of the typical garlic bread recipe. The bread is easy to make and the recipe requires only a few ingredients. It takes approximately 30 to 40 minutes to make. Serve it with your favorite pasta or soup.

Instructions

1. Locate the parsley, butter, Parmesan cheese and French bread. Make sure you have everything out and at your disposal.

2. Pre-heat the oven to 350 degrees. You want to make sure to do this step before you prepare the bread.

3. Slice your loaf of French bread in half.

4. Butter the bread. If you are using margarine, you’re good to go. If you’re using real butter, soften it in the microwave. Put the butter in a glass bowl and heat for 15 seconds. The butter should be soft but not melted. Spread a generous amount of butter onto the bread halves.

5. Sprinkle a generous amount of Parmesan cheese on the bread. The more cheese you apply, the cheesier your bread will be.

6. Sprinkle a little bit of parsley on the bread. You want to use the parsley sparingly because if too much is used, it can be overwhelming.

7. Put the bread in the oven. Place the 2 bread halves on top of a metal cookie pan. Set a timer for 15 minutes. Depending on how toasted you want your bread, you’ll either take it out or leave it in a few minutes longer.

8. Allow your bread to cool for approximately 10 minutes. Then slice your bread into wedges. Serve with your favorite pasta, soup or eat it by itself.

Tags: your bread, approximately minutes, bread halves, bread recipe, favorite pasta

Make Boiled Peanuts In A Crock Pot

Make Boiled Peanuts in a Crock Pot

Boiled peanuts are a traditional food in many southern areas of the United States, where peanuts are common. Traditionally, they were prepared outside over a fire in a large cast iron pot. Today, however, many people prefer to cook their boiled peanuts in a crock pot or on the stove top. While they do take time to prepare, fans of the boiled nuts will agree it's worth the wait. Use this easy method to make boiled peanuts in a crock pot.

Instructions

1. Remove the shells from the peanuts. Rinse them thoroughly in warm water, until the water comes out clear. You may purchase pre-shelled peanuts, if desired, but these should also be rinsed before cooking.

2. Place the peanuts in a three quart crock pot, and fill with water. Allow the peanuts to soak for eight hours. Add additional water, as necessary. The peanuts will absorb most of the water, so try to keep it as full as possible by topping off every hour or so.

3. Drain the crock pot, and remove the skins from the peanuts. Return them to the crock pot and refill it with water. Add four tablespoons of salt. You can add a little more or less, if desired, to suit your tastes.

4. Cook the salted peanuts on low heat in the crock pot for another eight hours. Turn the temperature to high, and cook the peanuts for an additional 60 to 90 minutes.

5. Drain the boiled peanuts, and place them in a large bowl or other serving container. Allow them to cool for 10 to 15 minutes before serving. Store leftovers in an airtight container in the refrigerator, or freeze them if they won't be consumed within a week.

Tags: boiled peanuts, Boiled Peanuts, boiled peanuts crock, Boiled Peanuts Crock, eight hours

Bread Stuffing

About Bread Stuffing

Bread stuffing, also known as dressing or simply stuffing, is a common side dish for Thanksgiving dinner. It is also enjoyed as a side dish for chicken and pork dinners. Find out where and when this simple, satisfying, savory dish originated, as well as make the best stuffing ever.

History

Stuffing of one type or another has been documented since Ancient Roman times. Ancient stuffing typically contained grains, herbs, vegetables, spices and meat. Stuffing was referred to as "farce" in the Middle Ages, derived from the Latin word "farcire," which literally translates as "to stuff." The word "stuffing" came into use around 1540, and was used exclusively until the late 1800s when upper-class ladies found the word distasteful and began to refer to it as "dressing."

Function

As its name suggests, bread stuffing was originally stuffed inside the body cavities of foul or fish, or sometimes into a cut of meat that was sliced open to create a cavity. It is still predominantly used in this manner, and is also stuffed into squash or other vegetables as part of a vegan or vegetarian meal. Many people make stuffing separately in a casserole dish or even on top of the stove.

Features

Bread stuffing is typically made of cubed bread, combined with turkey or chicken broth, chopped onions and celery, butter or margarine, eggs and seasoned with salt, pepper, sage and poultry seasoning. Once it is stuffed into meat or a vegetable or placed into a casserole dish, it is baked until brown and served as a savory side to the main course. While white or wheat bread is most commonly used, cornbread is another popular option.

Considerations

Although one might not think of stuffing as an unfriendly food for vegetarians or vegans, the broth, butter and eggs used might make it so. It can be made to suit a vegan diet, though, by replacing the turkey or chicken broth with vegetable broth. The butter and eggs can be eliminated and replaced with water, cider vinegar or other liquids.

Warning

Do not use soft, fresh bread to make stuffing. If you are unable to get any stale or day-old bread, dry slices of fresh bread by placing them on a cookie sheet and putting them in a very low-heat oven--about 275 degrees Fahrenheit--for 15 minutes. Stuffing should not be prepared in advance. It will be soggy and not as appealing as fresh out of the bird or oven.

Tags: Bread stuffing, broth butter, broth butter eggs, butter eggs, casserole dish, chicken broth

Remove Oil From Soup

A simple way to reduce the calories in your soup is to remove excess oil.

Removing a single tablespoon of olive oil from a serving of soup can lower the number of calories in the bowl by 119, according to SELFNutritionData. Pools of oil can also be unsightly in an otherwise visually stunning bowl of soup, leaving you or your guests with an unpleasant taste in their mouths. Even more significantly, fat -- which is liquid at high temperatures -- congeals and becomes lumpy when it is cold. This can be a disaster if you are going to serve your soup chilled, as your guests will likely not find a grayish or yellowish layer of solid fat in their bowls very appetizing. Fortunately, you can remove much of the excess oil from your soup with minimal effort.

Instructions

1. Remove the finished soup from the stove, and allow it to cool slightly. It does not need to actually get cold, but it needs to stop simmering or boiling long enough for the ingredients to settle and the oil to rise to the top.

2. Scoop the oil off the soup's surface with a soup skimmer, if you have one. If not, you can use a large spoon or a ladle instead. Drag the edge of the utensil just under the layer of oil to collect it, and then discard the contents of the skimmer, spoon or ladle. You will end up discarding a little bit of the soup in the process, but this is unfortunately unavoidable.

3. Place the soup into the refrigerator if the oil you wish to remove comes from fats that will solidify. For example, if the oil in the hot soup comes from chicken fat, it will solidify at lower temperatures. If, however, it comes from olive oil, it will remain liquid, and refrigerating your soup in an attempt to remove more fat will be pointless.

4. Remove the soup from the refrigerator after six to eight hours. By this point, the fat should have hardened into a solid layer on top of the soup. Scoop off the fat with a spoon or soup skimmer. Some of the fat may cling to the edge of the container around the top of the soup; scrape this off as well to remove even more oil from the finished product.

Tags: your soup, comes from, soup from, soup skimmer, spoon ladle, will solidify

Adjust Temperature And Time For Meat Loaf Pan Size

Meatloaf entrees can be seasoned and spiced according to diners' preferences.

Meatloaf cooking times and temperatures depend on the specific instructions of the recipe. The general rule of thumb is to cook an average size meatloaf -- between 1 and 1 ½ lbs. -- at 375 degrees F for between 50 and 70 minutes and a large 2-lb meatloaf at 375 F for between 75 and 90 minutes. However, you may need to adjust these times and temperatures if you use a pan size different than that for which the recipe calls.

Instructions

1. Calculate the surface area of the pan that you want to use. Measure the length and width of the pan on the inside, since thickness of the pan may affect measurements, and multiply these measurements to calculate the surface area. For a round pan, measure the diameter, then half this figure and multiply it by 3.14.

2. Compare the surface area measurement to the surface area of the pan recommended in meatloaf recipe instructions. If the measurement is the same, do not adjust baking time.

3. Add approximately 10 to 15 minutes to bake time, if the surface area of the pan to be used is less than the surface area of the pan recommended, since smaller surface area will increase the depth of the ingredients. Reduce the bake time by 10 or 15 minutes if the surface area is greater, since greater surface area will decrease the depth of the ingredients.

4. Adjust baking temperature only if using a glass baking dish. Reduce the oven temperature by approximately 25 F. The size of a baking pan does not impact oven temperature.

5. Test the meatloaf five minutes before anticipated cook time elapses, as cooking times depend on the appliance used as well. All ovens tend to cook differently. Cut the meatloaf to see if the inside is still pink. Use a meat thermometer to detect temperature. When a meatloaf is ready, the inside will no longer be pink, and the meat will be at least 160 F.

Tags: surface area, area recommended, area will, bake time, between minutes

Make Homemade Butter Using A Butter Churn

Churning butter is an ancient art, one that has been practiced across the world by many different cultures. Although the paddle churn used in Mongolia to churn yak butter may look different from the barrel churns used in the colonial United States, they serve the same purpose. Turning cream into butter is a simple process of physical agitation; shake or stir the cream long enough, and it begins to form butter.

Instructions

1. Clean and sterilize the butter churn. Fill churn halfway with cream, and allow cream to warm, if it has been chilled. Ideally, cream should be 55 to 60 degrees Fahrenheit for churning. Check the temperature of the cream with the thermometer and watch for it to reach the right temperature range. If butter is too warm, set churn in a container of cold water. Never add water to the cream.

2. Begin churning. With a traditional butter churn, this will involve agitating the cream with a plunger or "dash" that goes through a hole in the center of the churn's lid. Stir in a circular, rhythmic motion, keeping an eye on the texture of the cream and watching for butter to begin forming. This should take about 30 minutes.

3. When the butter has formed grains the size of grains of wheat, stop churning. If you overchurn the butter, it will introduce too much milk into the butter, which can ruin the taste. If you are using a dash churn, the butter will tend to form a lump around the plunger.

4. Pour the newly formed butter into a sieve to drain out the buttermilk. Reserve the buttermilk for cooking or drinking. Place butter in bowl. With paddles, form the lump into a solid piece of butter, getting as much milk out as possible. Rinse in cold water and continue working the butter with the paddles until the water runs clear. Add salt to taste, if desired. Work as much water out as possible and refrigerate or freeze butter.

Tags: butter churn, butter will, churn butter, cold water, cream with, form lump

Use A Lot Of Parsley

Parsley packs a huge medicinal punch

Parsley is a well-known herb usually used for cooking everything from soup to chicken dishes. This plant, packed with vitamins and minerals, is more than just a garnish. It can be used for a number of medicinal and personal-care purposes as well. The ancient Greeks held parsley in such high regard they often bordered gardens with it, according to the Web site of author Margaret Grieve. It exists in numerous types, including plain-leaved, "crispum" or curled-leaved, "Hamburg" or broadleaved, and celery-leaved. The most common type is the curl-leaved, which comes in nearly four dozen varieties.

Instructions

1. Chew a few parsley leaves right off the plant instead of chewing gum for fresh breath. Gum often has empty calories and excess sugar. Parsley is an excellent natural breath freshener because of its high chlorophyll content.

2. Use a parsley paste to help with skin ailments like rashes and bug bites. Make a paste by pounding the leaves and mixing them with a little water. You can also add a little oatmeal to the mixture for improved consistency.

3. Use parsley oil to cure a case of head lice. You can make parsley oil by combining roughly four ounces of the herb (or two ounces dried) with a pint of olive, safflower or any pure vegetable oil. Heat the mixture gently, uncovered, for around an hour. Once it's cooled, strain it, bottle it and cap it tightly.

4. Cure digestive ailments as well as conditions such as kidney stones, bladder infections, and jaundice with parsley teas, as has been done for centuries. To make the tea, place the herbs in a pot and add boiling water. Cover and let it steep for roughly five minutes. Once the tea seems strong enough for your liking, strain the leaves and drink up.

5. Make parsley into a capsule like any other vitamin. After completely drying the leaves, use a mortar and pestle, blender or coffee grinder to grind them into a fine powder. You can purchase moderately priced empty capsules and capsule machines at your local health food store.

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Grow Black Truffles

Truffles are a rare type of edible mushroom. Those that are of the tubal species are prized as a food. Truffles in general and black truffles in particular are highly sought by chefs. The black truffle is round, with grayish to black skin. Those wishing to grow it must live in a mild climate without extremely cold winters and they must also be methodical and patient, as it will be at least five years after planting until the first crop.

Instructions

1. Select an area with the proper soil conditions for growing black truffles. The soil should have three major qualities. The soil should be well aerated and not compacted, it should have a pH between 6.5-8.0, and the soil should be very well drained.

2. Select an area that has other favorable characteristics. If possible, pick an area with existing oak, ash or poplar trees, because the truffles are likely to spread to the other trees. Make sure it has plenty of southern exposure and is relatively flat, with a slope of 15 degrees or less.

3. Purchase tree saplings from a company that infuses the black truffle fungus into the roots of the trees. Plant the trees according to the recommendations for the species of tree.

4. Cultivate and care for the trees as you normally would, watering generously, but making sure that the soil always drains properly.

5. Wait patiently for the black truffles. It will almost surely take five years before you are able to harvest any truffles. At a price of nearly $300 a pound in 2009, the wait will be worth it.

Tags: black truffles, soil should, area with, black truffle, five years, Select area

Types Of Cereals

Breakfast is often called the most important meal of the day, and cereal is one of the most popular breakfast foods in the world. Choosing your breakfast cereal wisely can help ensure that you begin your day on sound nutritional footing. Whether cereal is hot or cold, conventional or organic, the possibilities for good nutrition are seemingly endless.

Hot Cereal

Hot cereals can make you feel like a kid again, when you ate a hot and wholesome breakfast before going out to play in a foot of freshly fallen snow. Options such as oatmeal, Cream of Wheat and Malt-O-Meal are healthy hot breakfast options. They come in wholesome, unsweetened versions as well as in sugary, processed versions. By buying unsweetened, whole-grain hot breakfast cereals, you can add healthier natural sweeteners such as honey and fruit.

Whole-Grain Cereal

Whole-grain cereals, such as Cheerios, Kashi and Shredded Wheat, feature whole grains and very little or no added sugars. Researchers at Columbia University Medical Center have found that oat-based whole grain cereals can help reduce cholesterol and aid in heart health. Other whole grains, such as whole wheat, can help you feel full and satisfied as you start your day, all without the sugar roller-coaster that processed cereals can send you on.

Bran Cereal

Bran cereals, such as Raisin Bran, Fiber One and Bran Flakes, are high-fiber offerings for your breakfast table. Fiber can help keep you feeling full and aid in digestion and regularity. If you fear that you do not consume enough dietary fiber in your daily diet, adding a bran-based cereal to your morning routine can help supplement that.

Sugary Cereal

Sugary cereals are often placed at a child's eye level in the grocery store. These cereals are often highly processed and have loads of added sugar and preservatives. Cereals such as Reese's Puffs, Fruit Loops and Lucky Charms can be eaten as an occasional fun treat, but if you or your child eats them on a daily basis, you might notice that the huge sugar rush affects your mood and energy level.

Organic Cereal

Nature's Path, EnviroKidz and Cascadian Farm are popular organic cereal brands. These brands produce cereals similar to most popular conventional cereals, and they do it using ingredients free of pesticides and fertilizers. Organic foods also cannot be genetically engineered. Most cereals use natural sweeteners that are not overly-processed as well as lots of whole grains. Read the ingredients to be sure you are actually purchasing a nutritious product and to weigh whether or not the added cost is worth the possible benefit to your health.

Tags: whole grains, cereals often, cereals such, most popular, natural sweeteners, your breakfast

Make Berry Desserts

Berry desserts are the perfect ending to a meal on a hot summer's day. Berries are readily available everywhere in the summer time and you can always find fresh ones in abundance at your local grocery store. Follow these guidelines to make berry desserts.

Instructions

1. Puree strawberries in a blender or food processor. When they are liquefied mix them with some lemonade and pour it over ice. You now have strawberry lemonade.

2. Cut strawberries into thin slices and place on angel food cake cups. Top them with some whipped cream to make strawberry shortcakes.

3. Wash and cut strawberries. Mix with strawberry glaze mix, pour into a graham cracker crust and cover with whipped cream. Refrigerate for two hours and you now have an easy strawberry pie that does not require baking.

4. Top vanilla ice cream with fresh berries. Puree some additional berries and pour over the top of the ice cream to make a delicious ice cream dessert for a hot day.

5. Combine fresh berries with a berry-flavored Jello gelatin packet. Add two cups of boiling water and allow it to sit in the refrigerator for a couple of hours or until set. You have made a fresh fruit Jello dessert.

6. Mix together a variety of berries and combine with whipped cream. Top with chopped walnuts to make a very tasty fruit salad.

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Building A Pig Rotisserie

The Pit

The first step is to build a pit, if you want to spear and spin a pig on a pig rotisserie. This is just like a barbecue pit. It will hold coals and create more heat to cook your pig. It should be dug about two feet into the ground and can be lined with gravel or dirt. Once dug, just fill with coals and then start planning your pig rotisserie.

Pig Rotisserie Design

When you are planning a pig rotisserie, you need first to consider the size of the pig you are going to cook. The rotisserie needs to be long enough to accommodate the pig. The rotisserie arm also needs to be thick enough to support the weight of the pig without bending. Strong metal rods are the best choice. You can use steel or iron rods for your spit.

Rotisserie Braces

The next step is to build the arms to support the spit. These arms need to have joints to which the rods can be attached. They should be sunk into the ground and supported by braces when possible. Some rotisserie arms are made from iron rods. The ends are bent into loops, and the spit is slid through them. The rods are then driven several feet into the ground. These are very efficient and resist charring and burning. Wood arms are not as effective because they can catch on fire.

Spinning the Rotisserie

If you want a completely cooked pig, you will have to turn it while it is cooking on the coals. The best way to do this is to rig the rotisserie to an automated crank and pulley. The pulley needs to be attached to the end of the spit, then via a chain drive, hooked up to a slow-moving motor. If you want a simpler solution, weld rods across both ends of the spit in a perpendicular fashion. Then, using a heat pad, you and someone else can turn the pig by hand by pushing on the rods.

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Liquid Pectin Vs Powdered Pectin

Pectin is a natural substance derived from certain fruits, such as apples.

Recipes calling for pectin, such as jam and jelly, are finicky and must be followed exactly in order to set. The jam or jelly recipe measurements of sugar, lemon juice, water and pectin vary according to the recipe method (cooked, uncooked or frozen) and type of fruit used.

Pectin

Pectin is a natural substance derived from certain fruits like apples and peaches. Liquid and powdered pectin serve different purposes and should not be interchanged within recipes or your jam or jelly will not thicken.

Liquid Pectin

Liquid pectin is used in most cooked marmalades and jam or jelly recipes like plum, raspberry, peach, rhubarb, cherry and apricot. Unlike powdered pectin, it is added after the mixture has been brought to a boil.

Powdered Pectin

Powdered pectin can be added to no-cook and frozen jam recipes or in cooked recipes prior to boiling. However, it may be used with the same fruits as liquid pectin in a recipe that calls for powdered pectin because a modified preparation method is being used.

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