Fudge

Fudge, which supposedly originated in America over 100 years ago, is one of the country's most popular confections. The recipe has gone through many permutations over the years, and now there are multiple variants of this sweet treat.

History

The true origins of fudge are unclear, but according to folklore, fudge was invented by way of a happy accident in Baltimore, Maryland, in 1886. Legend has it that the creator was trying to make caramels, but botched or "fudged" the recipe, thus inventing both the candy and the name "fudge." The first documentations of fudge are from letters written in 1886 by students who were making and selling fudge at the Malmesbury School in Baltimore.

Geography

There are several regions of the United States that are known for fudge, including New England where the confection may have originated. Women's colleges like Wellesley and Vassar have their own recipes for fudge. However, the most famous fudge town in America is Mackinac Island, Michigan, where an annual Fudge Festival is held each summer. The tourists who flock to Mackinac Island for this event are called "fudgies."

Types

There are many types of fudge to be found throughout America and also in England. In America, fudge is understood to mean chocolate fudge, while variants like peanut butter fudge or vanilla fudge are generally referred to by their full names. Some confectioners refer to non-chocolate fudge as "fudge candy" or "fudge-style candy" to separate it from true chocolate fudge. English fudge is a different animal entirely, consisting of only sugar, condensed milk, butter and sometimes nuts. It is quite crumbly in texture and has a caramel flavor, much like that of penuche.

Types

Chocolate fudge can be made in several different ways, which result in drastically different final textures. Slab fudge, which is made by pouring hot liquid fudge onto a marble slab and working it by hand, has a relatively soft texture and is very smooth and creamy. Fudge recipes that contain less fat or corn syrup (or call for the ingredients to be cooked past the soft ball stage) have a much firmer, crumbly texture.

Types

Chocolate fudge is often dressed up with added ingredients like whole marshmallows, nuts and dried fruit to create entirely new fudge flavors. Also, chocolate fudge can be swirled with peanut butter, mint, vanilla, raspberry or even pumpkin fudge, resulting in a different type of dessert that is beautiful and delicious.

Tags: Chocolate fudge, chocolate fudge, crumbly texture, Mackinac Island, over years, peanut butter, Types Chocolate

Make Roomali Roti Stepbystep

Roomali roti is an Indian bread dish. It is often called handkerchief bread because you serve it folded in half like a handkerchief. Roomali roti's main ingredient is wheat flour and it requires a little bit of mixing. Roomali roti goes well with Indian curry and other types of chicken. This recipe can be made in a few minutes, and is a nice side dish to an Indian meal.

Instructions

1. Mix together in the medium bowl, 1 1/2 cups of wheat flour, all of the Maida, the salt and the baking powder using a wooden spoon. Maida is a super refined Indian flour.

2. Pour all the oil into the flour mixture and slowly start to pour in the water, stopping frequently to stir the mixture. Continue doing this until you have used all the water and the dough feels smooth and bounces like elastic.

3. Set the mixture aside and put a moist muslin cloth or wash cloth over the dough. Let it sit for half an hour white heating up the inverted griddle by turning it on its highest setting. If an inverted griddle is not available, a regular griddle will work.

4. Make small balls out of the dough mixture, clear a large counter space and sprinkle fresh flour over the space. Using a rolling pin, roll out each ball to make it as thin as possible.

5. Place the thin dough that you just rolled out on the warmed up griddle. Keep each piece on the griddle until it is done, which is about 10 minutes per piece. You can put a few on there at one time.

6. Fold the bread in half to make a handkerchief-like form.

Tags: inverted griddle, Roomali roti, wheat flour

Cook Conch

Conch is a seaside delicacy, a mollusk (or, a shellfish) that grows abundantly in Caribbean waters, among other places. If you are fortunate enough to come by some conch, either fresh or frozen, take care to follow a few simple steps to create a delicious conch meal.

Instructions

1. Conch is certainly a delicious treat, but take the time to make sure that the conch you purchase or obtain has been well-refrigerated. If you decide that your recipe requires you to slice or cut the conch into pieces, you may find frozen conch an easier choice. Examine the conch to make sure it is not slimy and no dark skin remains on the white steak; trim the skin off with the paring knife and rinse the slime off if needed.

2. If your recipe calls for tenderized conch (not all recipes require this step--it depends on what you are making), pound it gently and evenly with the meat mallet until it is the required thinness. Be careful not to overdo it. Conch can be somewhat delicate and will turn into mush if tenderized too aggressively.

3. A number of different techniques is suitable for the preparation of conch. Decide if you want to prepare it like ceviche, in a tangy marinade, or if you want to pan fry it, or make it even easier on yourself and simply toss it into your favorite seafood chowder recipe.

4. If you like the idea of conch ceviche, simply cover the raw conch pieces with lime juice and your favorite flavored vinegar. Add sliced red onion, avocado, cilantro and cucumber and let the whole concoction sit in the refrigerator for at least four hours. The citric acid will "cook" the conch as it sits in the mixture.

5. Pan-fry conch with only a couple of steps and serve it with your favorite citrus marinade. Use a little flour to cover the conch pieces, dip it in egg wash, coat with bread crumbs and fry in a pan with hot oil or butter on a medium flame until the pieces are golden. Sprinkle a little sugar on top and garnish with cilantro and slices of citrus fruit and you're done.

Tags: your favorite, conch pieces, cover conch, cover conch pieces, make sure

When To Pick Dill For Pickles

You can grow dill in patio containers and expansive gardens.

Recipes abound that create delicious homemade pickles. Some are sweet, while others are zesty, but traditional recipes often include dill. If you're a budding gardener and a tireless home cook, making your own pickles is an effective way to harvest a bumper crop of cucumbers and herbs. To create pickles with the fullest flavor, it's important to harvest the dill when it's at its tastiest peak.

Identification

Dill belongs to the same family as carrots, as indicated by the similar feathery leaves of each. The herb is identified by its greenish-blue stems with plumes of yellow-green feathery leaves and yellow flowers. It grows 2 to 3 feet high, and at its maturation, the dill begins to seed. Depending on where you live, dill is either an annual or perennial herb.

Maturation

Dill has a distinctive caraway, grassy flavor and is one of the fastest-growing herbs. Basic garden dill can be ready for harvest in only 56 to 70 days. To ensure that you have a steady crop of dill for your favorite pickle recipes, or for your fish or vegetable dishes, plant dill seeds approximately every 3 weeks.

Harvesting

For your pickles to have the fullest dill flavor, harvest them at about the 8-week mark. Once the feathery leaves grow, use pruning shears to cut them at the stem. If you like to gamble, watch them closely and harvest them just as the flower heads open, but if you wait too long, the flavor dissipates. Use the dill as soon as possible after cutting as the flavor diminishes once cut. Remember to harvest only what you need for your recipe.

Refrigerator Dill Pickles

If you don't have a pressure canner or you don't want to take the time to can pickles in the traditional method, make refrigerator dill pickles. Combine 2 cups of sliced cucumbers in a brine made of 2 1/2 tsp. pickling salt, 1 head of fresh dill, 4 cloves of garlic, 1/2 cup white distilled vinegar and 1 tsp. freshly ground black pepper. Refrigerate the pickles for about 6 weeks before you start eating them. Discard pickles not eaten within 10 to 12 weeks.

Tags: feathery leaves, Dill Pickles, harvest only, harvest them, your pickles

Melt Cheeses

Mozzarella, a soft and stringy cheese, is popular for melting on top of pizzas.

Melted cheese is a key ingredient in many recipes, ranging from pizza to nachos to fondue. Cheeses melt in a lot of different ways, and you can't always tell from appearance, so it is important to select the right kind for the right recipe. While it is a fairly simple process, you should follow some general rules when choosing the type of cheese and the method of melting it.

Instructions

1. Choose the right cheese for the recipe. For example, a hard, dry cheese requires a high temperature to melt, and it won't flow in the same way that a softer cheese will. Use mozzarella or provolone if you want stringy cheese; cheddar, Monterey Jack, Gouda, blue cheese or brie if you want a smooth-melting, oozing cheese; and cottage, ricotta, goat, Parmesan or feta cheese if you want a non-melting cheese that will largely retain its shape even when heated.

2. Shred, grate, slice or chop the cheese before putting it on the heat to make it melt more evenly.

3. Put the cheese over low or medium heat, and take it off the heat as soon as it is melted.

4. Add the cheese to the food toward the end of the heating process if you are using it as a topping, so that it will melt without burning.

Tags: stringy cheese, that will

Make Beef Stock

Beef stock, or beef broth, is readily available in cans. But you'll feel like a real pro making your own - and it does taste better. Yields about 8 cups.

Instructions

1. Preheat oven to 450 degrees F.

2. Put the soup bones in a large, shallow roasting pan.

3. Bake bones about 30 minutes, or until well browned, turning at the 15-minute mark.

4. Put soup bones in a large pot. Pour 1/2 c. water into the roasting pan and scrape up any crusty browned bits. Add water mixture to pot.

5. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and 1 1/2 tsp. salt to pot.

6. Add 10 c. water to pot and bring to a boil. Reduce heat, cover and simmer 3 1/2 hours. Remove soup bones.

7. Line a colander with 2 layers of cheesecloth. Set over a heatproof bowl and pour broth into colander to strain.

8. Discard vegetables and seasoning.

9. Chill broth, then lift off fat.

10. Store broth in covered container in the refrigerator for up to three days, or freeze for up to six months.

Tags: soup bones, bones large, soup bones large

Make Cold Chicken Salad

Cold salads are perfect for a hot day, but can be enjoyed in any season. Heartier than most vegetable salads but not too heavy, chicken salad makes a healthy snack or complete meal and is not difficult to make. This versatile salad can be as plain or as festive as you want it to be. You can add or omit ingredients as you wish, to customize chicken salad for your own tastes and any occasion.

Instructions

1. Place chicken breasts in a 4-qt. saucepan. Cover with water (they should be completely covered for even cooking). There is no need to thaw the breasts first if they've been in the freezer.

2. Add a pinch of salt (about 1/2 tsp.) and bring to a rolling (large bubbles) boil. When the water has started boiling, turn the heat down a little to bring it to a simmering (small bubbles) boil for approximately 20 minutes--or until the chicken shows no pinkness in the center (use a fork or knife to test one).

3. Remove from the pot and place on a plate. Stick a meat thermometer in the breasts-- according to the USDA, for safety's sake, they should have reached an internal temperature of 170 degrees Fahrenheit.

4. Let the chicken cool on the plate for 5 to 10 minutes to prevent burning yourself. Transfer the chicken to a clean cutting board, and cut the chicken into 1/2-inch squares. Put the cut-up chicken in the refrigerator to further cool down.

5. Clean the cutting board (or use a different, clean one). Wash celery stalks under clean running water. Place them on a cutting board and dice them. You can cut them into as large or small pieces as you'd like, but smaller pieces will blend more easily in the salad.

6. Place the diced celery into a glass bowl. Add the cooked chicken to the celery and 2 tbsp. of mayonnaise. Mix it in well with a serving spoon. Add more mayonnaise, 1 tbsp. at a time, until the consistency is to your liking. At this time you can also add other ingredients if you choose (for example, hard-boiled egg, pickle relish, paprika or other seasonings).

7. Cover with plastic wrap and put in the refrigerator. Refrigerate for at least 1/2 hour before serving. If time is running out, you can speed this up by putting the bowl in the freezer for 10 to 15 minutes.

Tags: cutting board, bubbles boil, chicken salad, Cover with, they should

List Of Merlot Wines

Merlot wine goes down smoothly.

Made from the Merlot grape, Merlot wine tastes a bit fruitful, reminiscent of dark plums or black cherries. Considered a perfect wine for beginning wine drinkers, Merlot goes down more smoothly and tastes sweeter than some of its more acidic competitors. Harvested worldwide, the grapes grow best in areas that are both sunny and consistently chilly. The world's most famous Merlots come from Washington State, France and California's Napa Valley. Additionally, Italy and British Columbia produce large quantities of Merlot. The grapes typically get blended with a variety of other grapes in order to achieve the smooth texture and flavor. Merlot accompanies almost every food very nicely, especially beef, cheese and chocolate.

Pepper Bridge: 2001 Walla Walla Valley Merlot

The Pepper Bridge Winery produces an earthy Merlot .

In the most remote part of Washington State's wine region, the Walla Walla Valley offers just the right climate, soil and conditions in which to grow grapes of superb quality. The Pepper Bridge Winery produces an earthy Merlot which reminds one of chilly, smoky autumn evenings. The wine's taste consists of dark berries, cocoa and the tiniest hint of vanilla. Fermented from grapes planted in 1991, the Pepper Bridge 2001 vintage Merlot holds a top spot as a favorite today among wine critics worldwide. This wine accompanies roast pork or roast beef beautifully.

Fortant White Merlot 2002

This white wine has a sweet fragrance.

The demand for white wine explodes each year during the summer months when folks prefer to drink chilled wines. Additionally, white wines generally cost quite a bit less than their red competitors. Fortant Merlot's 2002 fragrance smells sweetly of summertime and ripe raspberries. This fruity sweetness, blended with just the right amount of acidity, led to the creation of a refreshing white Merlot. Its velvety texture allows it to be a lovely accompaniment to any summertime meal.

Duckhorn Vineyards 2002: Napa Valley Merlot

Napa grows a lot of Merlot grapes.

World renown for its more than 300 vineyards and wineries, the Napa Valley in California grows more Merlot grapes than any other region. By using a combination of Napa Valley-grown merlot grapes, the 30-year-old Duckhorn Vineyard produces a delicious rich and polished Merlot. Upon first sipping the Merlot, cherry and vanilla flavors immediately emerge, but these are soon followed with a hint of licorice and cedar. The 2002 Duckhorn Merlot accompanies any rich meat, such as lamb or venison, wonderfully.

Chateau Ste. Michelle 2001: Columbia Valley Canoe Ridge Estate Merlot

The flavors of Christmas spices and black currants blend together.

Produced in beautiful Woodinville, Wash., this Merlot combines holiday flavors to emerge as the perfect accompaniment to any big celebratory meal, such as Cornish hen or stuffed turkey. The flavors of Christmas spices and black currants blend together in one's glass to create a longing for a cozy family gathering in front of the fireplace.

Tags: Pepper Bridge, Napa Valley, black currants, black currants blend, blend together, blended with

Descriptions Of Wine Glasses

According to wine experts, the type and shape of glass you choose can make a difference in the taste, balance, bouquet, and finish of the wine you drink. Glasses consist of the body, the base and the stem. The size of the body can affect the intensity of aromas emanating from poured wine and its shape can direct the fluid to different parts of your mouth and tongue. Some body shapes emphasize the fruitiness or tannins in a wine, while others are ideal for such things as preventing Champagne from going flat. Wine connoisseurs divide wine glasses into a variety of categories, including but not limited to: red wine glasses, white wine glasses, rose wine glasses, Champagne flutes and sweet wine glasses.

Types

Red wine glasses

Red wine glasses have shorter stems, larger bowls and a slight taper on the lip of the bowl. Shorter stems encourage people to hold the bodies rather than the stems; the small rise in temperature does not affect the aroma or flavor or red wines. Larger bowls expose the wine to more air, thus allowing the wine to breathe more thoroughly. Larger bowls also encourage the rich, complex aromas to be released.

Bordeaux glasses are taller, which allows the wine to flow to the back of the mouth. Burgundy glasses are larger and have slightly narrower bowls, which allows the wine to flow to the tip of the tongue, where the sweetness of the wine is most accentuated.

Types

White wine glasses

The taller stems of white wine glasses encourage people to hold the stem rather than the body. (Holding the body warms the wine, adversely affecting its flavor.) Smaller glasses also keep the wine cooler. Plus, white wines don't need air to release aromas like red wines do.

Young, crisp white wines benefit from an opening that is larger than the body of the glass, which encourages the wine to disperse at the tip of the tongue (sensitive to sweetness), and then the sides of the tongue, (sensitive to acidity).

Mature white wines with more "roundness" have more complex aromas and so benefit from straighter glasses that allow the wine to spread to the sides and back of the tongue, and then to the tip.

Types

Rose wine glasses

Rose wines are best imbibed from smaller bodied glasses that encourage aromas to develop more thoroughly, but typically follow the rules of white wines.

Types

Champagne glasses

Narrow and tall-bodied Champagne flutes are ideal for sparkling wines because they allow bubbles to build up, and they enhance fresh and delicate aromas.

Types

Sweet wine and dessert wine glasses

Sweet wines and dessert wines should be drunk from smaller glasses that limit the amount imbibed and disperse the wine to the back of the oral cavity, so the sweetness doesn't envelope the entire tongue. The wide body and narrow opening also help concentrate the aromas toward the nose.

Tags: wine glasses, white wines, glasses that, wine glasses, allows wine

Pour A Homebrew Beer

Brewing beer is a popular hobby among beer enthusiasts. Using intricate steps and procedures, the finished product is unique. Pouring a homebrew beer correctly is vital in maintaining the fragrance and flavor of the beer. Learn to pour homebrew beer to maintain its integrity.

Instructions

1. Know the reasons why homebrew beer requires a correct pour. Homebrew beer is not processed; sediment from hops, yeast and other ingredients remain and settle at the bottom of the bottle. To avoid the sediment in a drinking glass, the beer must be poured correctly. A good foam head locks in the aroma of the beer and prevents carbon dioxide from escaping, so a good beer pour produces a sufficient head.

2. Choose the glassware in which to pour your homebrew beer. Different types of beer taste better when consumed from certain types of glasses. Glassware shapes and sizes help to lock in flavor and aroma and promote foam head creation. Three popular glasses are the pint glass, which is generally used with ales and stouts, the beer stein, used for dark ales and lagers and the pilsner glass, which is used for lagers and has a shape that maintains the foam head.

3. Clean the glassware properly before attempting to pour a homebrew beer. The glass should be cleaned with hot water and very mild dish soap. Rinse the glass in hot water and allow it to air dry, as towels leave unwanted residue. Hand-washing is best; dishwashers can leave soap residue on the glassware.

4. Pour the homebrew beer while tipping your glass at a 45 degree angle. Aim the beer flow at the center of the glass and pour gently. When the half of the beer is poured, tip the glass to 90 degrees and finish pouring the beer. The optimal foam head is one inch to one and a half inches thick at the top of the glass.

Tags: foam head, homebrew beer, glass which, homebrew beer, pour homebrew

Cook Pasta For Cold Salads

Cook pasta for a cold pasta salad differently than normal pasta.

Making pasta salad is one way to express your culinary creativity. You can use almost any foods you can imagine in a pasta salad; small fruit pieces like raisins or apple chunks can add an extra dimension to earthy vegetables, meats, nuts and herbs. Cooking pasta for a pasta salad is very similar to cooking it to serve with sauce or in other common uses. For the best results, however, you should make a couple of modifications to normal pasta-cooking procedures.

Instructions

1. Pour enough water to easily cover all of your pasta into a large pot. Add 1 tbsp. of salt per quart of water, then bring the water to a boil.

2. Add your pasta to the boiling salted water. Cook it for as long as the package directs, stirring regularly to prevent the individual pieces from sticking together. Taste the pasta after the amount of time the package says is required to cook it to al dente.

3. Boil the pasta for approximately one more minute after it reaches what would normally be the perfect al dente consistency. This will help prevent the pasta from becoming dry and chewy after it cools.

4. Pour the pasta into a colander and immediately rinse it thoroughly with cool water. This is not generally a good idea when you make pasta, but pasta salad is the exception. Rinsing your pasta in cool water will stop it from cooking further and make it less sticky than it would have been otherwise. Your pasta is now perfectly ready for inclusion in a pasta salad of your choice.

Tags: pasta salad, cool water, pasta into, pasta pasta, pasta pasta salad, your pasta

Slow Cook Chili With Pinto Beans

You can be creative when making slow cooker pinto bean chili.

Using a slow cooker allows you to space out the timing of many dishes you may wish to cook. Instead of needing to attend to the food for an hour or more straight, you can do some of the work at the beginning then leave it alone for hours before finishing up. Chili with pinto beans works especially well in a slow cooker when you have other things to do, as you can leave it alone for hours at two different points.

Instructions

1. Put the pinto beans and water into a large bowl. Allow them to sit overnight. This will soften and rehydrate the pinto beans.

2. Pour the wet beans into a strainer to drain off the excess water, then put the beans into your slow cooker.

3. Add the herbs and spices, onion and tomatoes to the slow cooker. Stir well to blend, then pour in enough broth or stock of your choice to just cover the mixture in the slow cooker.

4. Turn the slow cooker on to its highest setting, put on the lid, and leave it alone for four to six hours or until the beans are soft and tender.

5. Check the beans after about four hours to make sure you do not accidentally overcook them.

Tags: slow cooker, leave alone, alone hours, beans into, four hours, leave alone hours

Sweet Onion Varieties

Sweet onions have a mild sweet flavor and cause less eye irritation.

Sweet onions are tasty on sandwiches, in sweet summer salads, grilled and even roasted. Sweet onion varieties have a sweet, mild flavor credited to the high sugar and water content and the low sulfur and pyruvic-acid content, as opposed to non-sweet onion varieties. Sweet onions also cause less eye irritation than non-sweet onions, making sweet onions easier to chop and prepare.

Vidalia Onion

Vidalia onions -- named for Vidalia, Georgia, where the onion was developed in 1931 -- are only grown in the state of Georgia. During the mid-1980s, knowing they had an unusual produce commodity on their hands, Georgia onion farmers joined together to petition the state and federal government for brand protection. In 1986, the Georgia state legislature granted legal protection in the form of a trademarked name, which disallowed onions grown in other states to carry the name Vidalia. The Vidalia Onion Trademark Act also named the 20 county area allowed to grow and lay claim to growing the Vidalia onion. The same onion, the yellow granex hybrid, grown in areas other than the 20 named counties could not carry the Vidalia name. The onion gains its sweetness from being grown in sandy soils depleted of sulfur from South Georgia's abundant rainfalls. Vidalia seeds are planted in September of each year and harvested around the middle of the following April.

Texas 1015 Onion

This sweet onion was first cultivated by a professor of horticulture at Texas A&M University, Dr. Leonard Pike, and was formulated to be super-sweet and disease resistant. This variety of onion gains its name from the onion's ideal planting date, which is October 15, and is harvested from the beginning of March to the middle of July. This onion is also only grown in one geographic location, the South Texas Rio Grande Valley, due to the fact that it was developed to meet specific South Texas growing conditions.

Walla Walla Onion

Over-sized and round, the Walla Walla onion is known for its jumbo shape and sweet flavor. The Walla Walla onion acquired its name when Peter Pieri, a French soldier, found the seeds of a sweet onion on the Island of Corsica and took the seeds to Walla Walla, Washington, where he settled. This exceptionally large, round, sweet onion is accessible from the middle of June until August or early September. The high water content of the onion, rich, low-sulfur content of the soil and temperate climate of Walla Walla, Washington, are all components that result in the onion's sweetness.

Sweet Imperial Onion

A Sweet Imperial onion must meet certain criteria in order to lay claim to the name Sweet Imperial. This onion acquires its name from Southern California's Imperial Valley, where it is grown. Sweet Imperials must have yellow skin, a large globe shape and be no less than 2 ½ inches in overall diameter. Sweet Imperials, like most sweet onions, are planted in fall, grown in winter and harvested in spring. The harvest time for the Sweet Imperial lasts from around the end of April through June.

Tags: Walla Walla, Sweet Imperial, sweet onion, cause less, cause less irritation

Make Chocolate Strawberry Cupcakes

Fresh strawberries are best, but you can use frozen ones in a pinch.

If you like chocolate and strawberries together, you'll love this easy cupcake recipe sure to please any dessert aficionado.

Instructions

Strawberry Cupcakes

1. Preheat the oven to 350 degrees F.

2. Line a 12-cup muffin tin with cupcake liners and set it aside.

3. Place strawberries in a small food processor and process until pureed. You should end up with about 1/3 cup of puree; add a few more strawberries if necessary. Set the puree aside.

4. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

5. Mix together the milk, vanilla, and strawberry puree in a separate small bowl and set it aside, too.

6. Cream butter on medium-high speed with an electric mixer in a medium bowl until light and fluffy. Gradually add sugar and continue to beat until well combined; reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.

7. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture. Slowly add the remaining flour mixture until blended well.

8. Divide the batter evenly among the prepared muffin cups.

9. Bake at 350 F. until your cake tester comes out clean, about 22 to 25 minutes. Transfer the muffin tin to a wire rack and let the cupcakes cool completely.

Chocolate Frosting

10. Sift together the confectioners' sugar and cocoa in a medium bowl and set aside.

11. In a large bowl, cream the butter until smooth, then gradually beat in the sugar mixture alternately with evaporated milk.

12. Blend in the vanilla and beat until light and fluffy. If necessary, adjust the consistency with more milk or sugar.

13. Frost the cupcakes with the chocolate frosting once they have cooled completely.

Tags: bowl aside, medium bowl, beat until, flour mixture, flour mixture until

Create A Tapas Tray

The Spanish custom of serving "tapas" (literally "lids") as cooking samples has been popularized all over the world as a new cuisine. Tapas are generally consumed by a group. Numerous small dishes are served and everyone samples each one. To create a good tray of tapas, select complimentary foods, or an array of choices that represents the different kinds of offerings available.

Instructions

1. Consider a sausage plate. Spaniards in many of the autonomous communities are known for their own regional types of sausage. Regional sausages like chorizo, fuet, or the cloved morcilla (blood sausage) add meat to the menu. These types of food are made by professionals. You can buy some of these at your local supermarket. Morcilla, on the other hand, is usually sold only at authentic latino stores. To serve, just heat sausages as you like and cut into thin slices. (Morcilla should not be cut into slices but served as whole links.)

2. Add seafood. Calamari is a favorite. Other seafood tapas include bunuelos de bacalao (breaded cod) and a variety of shrimp dishes. Some of the shrimp recipes are fairly easy. For calamari, roll squid rings in a light flour mix and fry at a static temperature.

3. Don't neglect the cheeses. From Brie to the Spanish dry cheese manchego, cheeses are a staple of the tapas menu. The cheeses on a tapas tray are just sliced or cubed onto a plate.

4. Add vegetables. Roasted peppers and eggplants are a popular vegetable portion of the tapas tray. Other vegetable fare is served on small pieces of bread. And, of course, olives are always a good addition. The eggplant/pepper mix can be roasted in the oven or fried in oil until soft and served in small strips.

5. Mix light and heavy tapas. Make sure there is a solid dish that will be at least moderately filling.

Tags: sausages like, served small

Appetizer Ideas For A Party

Looks can be important

Appetizers are a great addition to any meal, especially when you have a lot of guests over. In some cases several different appetizers may be in order. If you are throwing a large party then you may want to think about one or two special appetizers and a handful of regular appetizers; this can help both on finances and cooking space.

The main course

The main course needs to be taken into consideration when deciding what appetizers to make. Typically you do not want to serve flank steak pinwheels and crab cakes when the main course is barbecued ribs. A little bit of planning ahead of time can go a long way when coordinating the right main course with the perfect appetizer.

Appetizer Ideas

Asparagus in Blankets - This is a healthier option to the classic pigs in a blanket. The nice thing about this appetizer is that it can be served with just about anything.

Mini Mushroom Sausage Quiches - This appetizer is light but very tasteful. The quiche can be served before steak or poultry main dishes.

Baked Onion Dip -- This is the perfect appetizer when at a barbecue or for other main dishes. The dip is for more of a casual atmosphere, but served with water or seeded crackers, this appetizer can compliment any meal.

Tiny Taco Tarts - Cute and light, these appetizers are not just for Mexican meals. Served with guacamole, sour cream and salsa, these tarts are a favorite for barbecues and block parties.

Fried Raviolis -- You would think that this appetizer would be great for Italian meals, but the opposite is true. Pasta and pasta can be too much for the non-Italian stomach to handle. These little appetizers can be served prior to fish, steak or just about any non-pasta main course.

Boneless Buffalo Wings -- These little numbers are perfect for barbecues, Super Bowl games and any times the guys are just hanging out. This is a good appetizer for nearly every occasion, as long as you are not serving filet mignon and lobster as a main course.

Tomato Basil Finger Sandwiches -- This is an appetizer you can get away with no matter the main course.

Tags: main course, Appetizer Ideas, just about, main dishes, perfect appetizer, served with

Substitute Allspice In A Recipe

Allspice is a common sight in pantries, but you can make a quick substitution if you don't have any.

Allspice is also known as Jamaica pepper because the 16th century Spanish explorers who came across the Allspice plant on the Caribbean island thought it looked like a pepper. The plant was later given the English name "allspice" because it seemed to have the smell of multiple spices, including cloves, pepper, nutmeg and cinnamon. If your recipe needs allspice but you don't have any, just combine the right spices and you'll be in business.

Instructions

1. Gather your ingredients.

2. Make sure the cinnamon, nutmeg and cloves for your allspice concoction are ground.

3. Measure out 1/3 tsp. of cinnamon.

4. Measure out 1/3 tsp. of nutmeg.

5. Measure out 1/3 tsp. of cloves.

6. Mix the ingredients until well blended. This will give you a 1 tsp. equivalent of allspice

7. Triple the spice amounts and measure out the correct amounts if you want greater quantities.

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Make Chocolate Cordial Cups

If you are planning a fancy dinner for your spouse, business associate or neighbors, you may want to consider making chocolate cordial cups for dessert. These miniature chocolate cups are filled with flavor. They melt in your mouth and at such a small size, they are not messy or embarrassing to eat.

Instructions

1. Buy chocolate cordial candy molds online (see Resources below), or at a store such as Bed, Bath, and Beyond. They shouldn't cost more than $4 per sheet.

2. Melt one bar of Hershey's chocolate for every dinner guest in a microwave safe dish. Heat in the microwave for one minute and stir. Continue cooking in 30 second increments until completely melted.

3. Pour the chocolate in to the chocolate cordial cup molds. Fill each one half way with the chocolate.

4. Use a brand new paint brush (set aside to be used for only this purpose) to brush chocolate on the sides of the top half of the chocolate, which resembles a half-full shot glass once removed from its chocolate cup mold.

5. Place your chocolate cordial cup molds in your refrigerator uncovered for a total of ten minutes.

6. Remove the chocolate cordial cups from their molds. If they don't pop right out for you, hold a little warm water underneath until it slides out.

7. Fill the chocolate cups with your favorite filling. This could be cherry filling for a cherry pie, peanut butter to make a peanut butter cup, or some melted caramel. The possibilities are endless.

BWMR2

Tags: chocolate cordial, chocolate cordial cups, chocolate cordial molds, chocolate cups, cordial cups

The Differences Between A Gyro & A Shawarma

Shawarmas and gyros are sandwiches available at specialty fast food outlets across North America. The meat for these sandwiches is usually shaved from a large cone of meat that roasts all day, cooking in its own juices. Both sandwiches consist of meat and other toppings served on pita bread, but there are key differences between a shawarma and a gyro.

Origins

Shawarma is a street food that is found in almost every Middle Eastern country, while the gyro is a Greek sandwich. There is some controversy over which country invented the shawarma, and it is sometimes attributed to Greek origins because of its similarity to the gyro. According to Gulf News, shawarma originated in Turkey as a type of kebab.

Meat

Shawarma is made with lamb, while the gyro is a loaf-like meat that is a mixture of lamb and beef. Shawarmas can also be chicken and sometimes goat or fish. The giant cone of shawarma meat is piles of meat that are packed down, while the gyro meat is a processed blend of meat that is formed into a loaf and roasted. The shawarma meat is shaved, small and chunky when served in a sandwich, while the gyro meat comes in long, thinly sliced strips.

Spices

Traditional Greek spices are used in gyros, including garlic and oregano, and these seasonings are incorporated into the loaf of gyro meat. Shawarma meat is marinated in a variety of seasonings for as long as a day. Shawarma seasonings include traditional Middle Eastern seasonings such as allspice, bay leaves, cinnamon, dried lime, vinegar and cardamom. The seasonings used in both meats vary depending on the restaurant or chef that is preparing them.

Toppings

Each sandwich has its own sauces that are optional when ordering a gyro or shawarma. The shawarma comes with tahini, which is made of sesame seeds, or hummus, which is a chickpea sauce. The gyro can come with a tzatziki sauce, which is a spiced yogurt sauce. Lettuce, tomatoes and onions are available for both types of sandwich. Pickled turnip is a staple shawarma topping, and it is easily identified as the bright pink sticks throughout the sandwich.

Tags: meat that, while gyro, gyro meat, into loaf, Middle Eastern, while gyro meat

Order Vegetarian Food In Spanish

If you've studied some Spanish at school or on your own, you've probably learned a few words for different foods in Spanish. But if you are a vegetarian, many of these words may be of no use to you. Follow the instructions in this guide to ensure meat-free meals on your travels.

Instructions

Soy Vegetariano/a

1. These 2 phrases are the most basic ways to say that you don't eat meat.I am a vegetarian in Spanish is, Soy vegetariano/a.I don't eat meat in Spanish is, Yo no como carne.

2. To ensure a vegetarian meal you may want to say one of the following:I don't eat meat, poultry or fish. No como carne, ni carne de ave, ni pescado.Does the broth have meat? El caldo lleva carne?Does it contain meat? Lleva carne?I want only. ..Yo quiero solo...Do you have vegetarian food? Tienes comida vegetariana?

3. Here are some ways to ask for common vegetarian dishes.I would like vegetable pasta.Yo querio pasta de verduras.I would like rice with vegetables.Yo querio arroz con verduras.I would like potatoes (mashed potatoes).Yo quiero patatas (pure).I would like a cheese and vegetable sandwich.Yo quiero un sandwich de queso y verduras.I would like tofu.Yo quiero tofu.

Tags: would like, verduras would, verduras would like, como carne

Boil Cherry Pits

Boil Cherry Pits

Boiling cherry pits is one way of infusing an even stronger cherry taste to a cherry poaching liquid. When you combine cherry pits with assorted spices and boil these ingredients together, the result is a distinctive and strong base for your cherry poaching liquid. After allowing the liquid to boil and then cool, you finally add the cherries and cook them. Remove the cherries after they cook and what remains is a liquid with the strong essence of cherry. You can use this cherry liquid to flavor drinks or make dessert sauces.

Instructions

1. Pit the cherries. Place the cherries in a bowl and the pits in another bowl. Use a nutcracker to crack the cherry pits slightly.

2. Cut a 12-inch square of cheesecloth and lay it out onto the counter. Place the cherry pits, the anise, the long pepper and the orange peels on the cheesecloth and tie the cheesecloth with string around the ingredients. Tie the cheesecloth tightly to make sure it is secure.

3. Measure and pour the wine and water into the saucepan. Add the sugar and the salt to the saucepan. Stir the ingredients well. Place the cheesecloth into the saucepan.

4. Place the saucepan onto the stovetop and boil the ingredients on medium-high. Reduce the heat to medium-low after it boils and cook the ingredients for 20 minutes.

5. Remove the saucepan from the stovetop after 20 minutes and allow the liquid to cool completely.

6. Add the pitted cherries to the pot and return the saucepan to the stovetop. Set the burner to medium-high and boil the ingredients again. Reduce the heat to medium-low again and cook for five to 10 minutes until the cherries are soft.

7. Remove the saucepan from the stovetop and remove the cherries from the poaching liquid. Remove the cheesecloth and discard.

8. Use the poaching liquid as you desire.

Tags: poaching liquid, cherry pits, Boil Cherry, Boil Cherry Pits, boil ingredients, cherry poaching, cherry poaching liquid

Characteristics Of Merlot Wine

Merlot is one of the few wines that might actually taste like grapes.

One of the world's most-favored red wines, Merlot is classified as a Cabernet and is made from Merlot grapes, which are grown in vineyards around the world, including France's Bordeaux region, Italy, South America, Australia and in the United States' Napa and Sonoma Valleys, Washington State and Texas. The smooth, fruity characteristics of Merlot wine make it a premier choice among seasoned wine hobbyists as well as a popular introductory wine for new tasters.

Appearance

Larger than other wine-making grapes, the Merlot grape is a black fruit that produces wine that is rich and opulent in color, ranging from a medium red to a deep ruby, as well as purple, dark blue and even black. Best when served just below room temperature, Merlot wine is usually presented in Bordeaux, high-shouldered bottles.

Aroma and Taste

A dry, medium-bodied wine with smooth tannins (the bitter chemicals in grapes that cause a wine's dryness and are used in the aging process), Merlot is a blend of fruits, floral, vegetables, herbs and natural, earthy tastes and aromas that can range from mellow to robust. It is one of the few wines that might truly smell like grapes, reminding one of grape juice or grape jams and jellies. Other palate pleasers that may be apparent in Merlot include black cherry, plum, blueberry, blackberry, eucalyptus, dill, green bell pepper, currant, cedar, mint, tea-leaf, peppercorn, chocolate, vanilla, pine, rose or violet. Merlot is sometimes aged in oak to give it a smoky, woodsy flavor.

Versatility

Merlot is a wine that compliments most all foods, from red, tomato-based pizza and pasta to prime rib and other fine cuts of beef. It is also recognized as an excellent companion to lamb dishes, as well as sharp cheeses, salads and chocolate. Because it is not as heavy as many other red wines, some people enjoy it with dishes that are frequently served with white wine, including duck, chicken and pork. Merlot is also a preferred ingredient of many cooks who use it in recipes that call for red wine, adding it to everything from chili to stews to meat marinades, sauces and seasonings. Its versatile nature allows it to be enjoyed at casual picnics as well as formal affairs.

Tips

Because the Merlot grape is lower in tannins, Merlot wine matures faster than other red wines. Like the majority of wines, though, Merlot is intended to be consumed within a few years of the vintage date, which is the year the grapes were harvested. The exception is a less expensive Merlot, typically one priced $12 or less a bottle, which is usually drank from the time it is purchased and up to one year. A Merlot between $12 and $25 a bottle may also be enjoyed upon purchase, but will likely improve with age and reach optimum flavor within five or six years of the vintage date. A Merlot priced at $25 and up a bottle can be expected to improve for up to 12 years, with some premium wines aging much longer.

Tags: Merlot wine, like grapes, Merlot grape, other wines, than other, that might

Make Chipotle Sauce

Chipotle sauce

Chipotle chiles are actually smoked and dried jalapeño peppers. They are widely used in the United States and Mexico for many culinary purposes. Chipotle sauce is commonly made from these chiles and has a powerful flavor, both spicy and sweet. It can be used as a dipping sauce or implemented into any recipe that requires chipotle sauce. It is very spicy and should be taste tested before using or serving to others. This recipe yields approximately 3 cups of chipotle sauce.

Instructions

1. Combine the chipotle chiles with the guajillo chiles in a large bowl. Add hot water to the bowl until the chiles are submerged and let stand for 15 to 20 minutes or until soft. Drain the water.

2. Remove the stems and chop the chiles into small pieces. Add the onion and vegetable oil to a medium saucepan, and saute over medium heat until soft.

3. Add the chopped chiles, tomatoes, broth, vinegar, brown sugar, salt, pepper and cumin to the saucepan and mix well. Simmer the ingredients for 15 to 20 minutes, or until thick.

4. Transfer the chipotle sauce to a food processor and puree for one to two minutes, or until uniformly smooth. Pour into an airtight container, and place in the refrigerator.

5. Let the chipotle sauce sit for 16 to 24 hours before using, allowing the flavors to meld. Remove the from the refrigerator and warm to room temperature before serving.

Tags: chipotle sauce, minutes until, before using, until soft

Buy Silicone Cookware

Silicone cookware got its start in France in the 1960s; a company called Demarle At Home claims to have started the trend in Europe. Now readily available in the US, many people love silicone cookware. It provides even heating, bright colors and flexibility unlike any other cookware. Follow the steps to learn what to look for when buying silicone cookware and utensils.

Instructions

1. Browse cookware websites and visit a department or home store to find and compare silicone cookware and utensils.

2. Make sure the silicone, which is like a combination of rubber and plastic, promises to be non-stick and to withstand temperatures up to 400 to 900 degrees Farenheit. The higher the temperature it can withstand, generally the higher the quality of silicone.

3. Look for bakeware such as loaf pans and muffin tins and also look for utensils and other silicone objects such as spatulas, oven mitts and ice cube trays. You can replace many of your current kitchen items or add to your collection.

4. Compare brands that are well known with other cookware brands that are branching out into the silicone market, such as Kitchen Aid and Pyrex, which people have trusted for years as reliable cookware options. Also look for the self-proclaimed leaders of the market, Silicone Zone and Demarle At Home, to give you a great option for quality products.

5. Do the twist test before buying anything in a store. You should be able to twist the product so no white strands show. Buy pure silicone with no fillers to ensure your product is truly non-stick and won't break down.

6. Use silicone cookware in the oven or microwave or transfer to the freezer, all with no problems. The cookware and utensils are also dishwasher safe.

Tags: cookware utensils, silicone cookware, brands that, Demarle Home, other cookware, silicone cookware utensils

What Eats Cane Toads

If you have visited Australia you will have likely heard of the cane toad. This large toad is an invasive species and a major cause for concern there. Cane toads not only crowds out other wildlife by using up resources, they are also quite poisonous, killing off any potential predators.

History

The cane toad did not exist in Australia prior to 1935. However, the French's Cane Beetle and the Greyback Cane Beetle destroyed much of the sugar crop in the state of Queensland. Australian scientists imported cane toads from Hawaii to eat the beetles in 1935. Unfortunately, the toads not only ignored the beetles, but they began to multiply rapidly and eat other insects, other frogs and bird's eggs. On top of it, any species that tried to eat the cane toad would die from its poison.

Poison

The cane toad has a well-defined self-defense system as it is poisonous during every stage of its life. Most animals that eat adult cane toads will die from this poison. Even the tadpole is toxic to fish or other animals that eat it. Cane toads also excrete small amounts of poison, making animals sick that drink the water they have been in. The poison generally effects the heart and symptoms of cane toad poisoning include vomiting, shallow breathing and intense salivation. Death comes via cardiac arrest within 15 minutes.

Predators

Some predators have adapted to learn eat the cane toad without being poisoned. Since the poisonous glands are located on the back of the head, eating the frog's tongue or belly is safe for some animals. Keelback snakes and saw-shelled turtles feed on the tadpole and can handle low levels of cane toad toxins. Predators that have adapted to eat the adult cane toad include birds such as the heron, crow and kite, some species of rat and the estuarine crocodile.

Meat Ants

Australian scientists are trying to manipulate the meat ant to eat the cane toad as a way to control the population. Scientists have found that Australia's predatory meat ants can tolerate eating cane toads. In order to encourage the ants to eat the frogs, scientists are helping meat ants to establish colonies near toad breeding ponds. Since cane toads are slower than other frogs and toads, they are also more susceptible when the meat ants attack.

Tags: cane toad, cane toads, meat ants, adult cane, animals that, Australian scientists

Freeze Dry Fruits

Freeze Dry Fruits

Freeze drying fruits at home is an easy way to prolong the life of a wide variety of fruits. Freeze dried fruits last for several months, allowing you to store them for long periods of time and use them when they are out of season.

Instructions

1. Pick fresh fruits that are firm and have good coloring.

2. Clean the fruit in cold water to remove any debris or pesticides.

3. Dry the fruit with a paper towel.

4. Put the fruit in one layer on a mesh tray or cookie sheet. The mesh tray is a better choice because it lets the cold air circulate around all areas of the fruit, allowing it to freeze faster.

5. Place the tray of fruit in the freezer and leave it there for at least seven days. Different fruits freeze at different rates. The larger the fruit, the longer it takes to freeze completely.

6. Put the fruit in freezer bags after it has frozen. Get as much air out of the bags as possible by pushing the air out with your fingers before sealing the bags.

7. Place the freezers bags in the freezer until you are ready to eat the fruit.

8. Eat the fruit within several months of storing. Remove from the freezer and let defrost at room temperature.

Tags: Freeze Fruits, fruit freezer, mesh tray, several months

Make Carrot And Courgette Soup

Soups are a wonderful way to keep the pounds off, as well as keep us warm inside. They are simple to make and can be frozen to be used at another time. Soups offer a great way to bring out the best in vegetarian cooking. In this article, we will show you make a wonderful carrot and courgette soup.

Instructions

Make a Carrot and Courgette Soup

1. Take your veg stock and place in a saucepan. Bring it to a boil. You can buy veg stock ready-made or make it from stock cubes.

2. Slice up your carrots, courgettes and garlic and place into the boiling broth.

3. Add your can of chopped tomatoes and reduce heat.

4. Cook on medium heat until all the vegetables go soft. The courgettes will start to turn a slightly clearer color when they are finished.

5. Take the soup mixture and place it in your blender. Blend until the soup is fine. Once you have finished, you are ready to serve. You may find you have to divide the mixture up to blend it properly.

Tags: Carrot Courgette Soup, Make Carrot, Make Carrot Courgette

Make A Homemade Tortilla Press

Tortillas are a must when preparing and eating Mexican food. Most often, people use store-bought tortillas. Although these are good, nothing compares to homemade corn tortillas made with a tortilla press. If you don't have a tortilla press, you can make one. Then you, too, can enjoy fresh, warm, homemade corn tortillas with your next Mexican meal.

Instructions

Instructions

1. Have the hardware store cut the Plexiglas and plywood squares for you.

2. Attach a square of plywood to the top of one square of Plexiglas with a wood screw in each corner and one on each side.

3. Lay the two squares of Plexiglas on top of each other, with the plywood facing the top. . Evenly space the door hinges on one side and attach them to the top and bottom pieces with the accompanying screws, connecting the two pieces together. This is the back side of the tortilla press.

4. Lay the dowel rod across the top of the plywood so that one end is lying approximately in the middle of the square and between the two hinges on the side. Line the edge of the dowel rod evenly against the edge of the plywood. You will have about 2 inches of dowel rod sticking out on the opposite side. This will be your handle at the front of the tortilla press.

5. Attach the dowel rod to the plywood with a conduit bracket in the back and one close to the front edge to hold the dowel in place.

6. Use the tortilla press by setting it on a countertop with the handle facing you. Open the tortilla press with the handle. Use plastic wrap over the inside surface of the tortilla press so your dough does not stick. Place a dough ball in the middle of the plastic wrap, and lay another piece of plastic wrap over the dough ball. Grab the dowel rod and close the top lid over the dough ball. It will take some practice to apply the correct amount of pressure for making a tortilla of the proper thickness.

Tags: tortilla press, dough ball, plastic wrap, corn tortillas, hinges side, homemade corn, homemade corn tortillas

Take An Ear Of Corn And Make Popcorn

Making popcorn from an ear of corn is simple.

To make popcorn from an ear of corn, you must purchase popping corn. Popping corn should not be confused with sweet corn, which is the type of corn most people eat. Popping corn can be purchased at grocery stores, flea markets and local food stands. The trick to creating the best popcorn right off the ear is to dry the corncob first. Once the corn dries, the kernels will harden, making them perfect for microwave popping.

Instructions

1. Remove the husk that surrounds the corncob. Grasp the husks at the top of the corn (the narrow end) and pull downward quickly. Snap off the stalk (long piece located at the bottom of the corn) when done. Alternatively, purchase ready to use corncobs at the grocery store or the flea market.

2. Place the corn in a mesh bag (lingerie washing bags will work) and hang it up. Leave the corn for five days to dry. Once the corn is dry, the kernels become hard and are ideal for popping.

3. Place one ear of corn in a brown paper bag. Brown school lunch bags work well for this cooking method.

4. Fold the top of the paper bag down two or three times and place in the microwave.

5. Press the "popcorn" button on the microwave, or set it to high for two minutes. Once the corn kernels begin popping, listen for them to stop. Once the kernels have stopped popping, turn off the microwave and remove the paper bag.

6. Pour the popped corn into a bowl. Remove the corncob, and pick any remaining popped corn off the cob and place in the bowl. Season and enjoy.

Tags: Once corn, corn kernels, from corn, Once corn kernels, Place corn, popcorn from

Keep Calamari From Getting Rubbery

Serve fried calamari rings warm to preserve flavor and texture.

Fried calamari has a tendency to become rubbery and tough. To prevent this, the seafood, also known as squid, is prepared in peanut oil for only 1 minute. Peanut oil has a high smoking point, allowing the oil to heat faster and quickly fry the calamari. The calamari is fried in small batches to also prevent overcooking. After frying, the squid is sprinkled with salt and dipped in cocktail or marinara sauce.

Instructions

1. Cut calamari tubes into ¼ inch rings with a sharp knife. Soak calamari in cold water for 1 minute and drain on paper towels.

2. Pour 1 cup of flour into a mixing bowl. Add a dash of salt and pepper into the bowl and mix well.

3. Lay the freshly cut calamari rings into the flour mixture and coat the pieces. Remove the coated rings and place them on a food rack for five to 10 minutes to dry.

4. Heat the peanut oil to 400 degrees Fahrenheit in a heavy sauce pan.

5. Remove a handful of calamari rings from the food rack and drop them into the hot peanut oil. Fry the rings for 1 minute to prevent them from getting rubbery. Remove the calamari from the heavy sauce pan with a slotted spoon and drain the squid on paper towels. Continue this process until all calamari rings have been fried.

6. Place the warm calamari rings on a large plate and serve.

Tags: calamari rings, food rack, heavy sauce, paper towels

German Christmas Foods

Germany celebrates Christmas with traditions such as the Advent calendar, Christmas trees, wreaths and food and drink which reflect their past and present culture. During December, Christmas markets pop up all over Germany and bakeries offer Christmas time treats. Though the markets are temporary, they act as a gathering place for celebrating the season with traditional German Christmas food and drink.

Main Dishes

For families across Germany, a Christmas goose is on the menu whether eating at home or in a restaurant. Weihnachtsgans, German for Christmas goose, is usually prepared with potato dumplings, red cabbage and a wine sauce. Throughout the Christmas markets, residents and visitors alike can enjoy venison, or Rehruecken as it's referred to in Germany, which is often served with sliced pears. For those who prefer a lighter meal, carp, especially in northern Germany, is also a popular Christmas food.

German Christmas food doesn't always require a complicated recipe or an intense day of slaving over the stove. Fondue, both meat and cheese, is popular throughout Germany. For meat fondue, raw meat is fried in oil and dipped in an accompanying sauce, such as garlic sauce, while cheese fondue serves as the perfect dipping sauce for bread. In addition, Raclette, fried slices of lunch-meat and cheese, is prepared quickly and simply by restaurant patrons. Each guest is provided a small frying pan with which to prepare their Raclette on the circular stove located in the center of the restaurant table.

Sweets and Treats

German sweets may just be the best part of celebrating Christmas in Germany. Baked apples, cinnamon cookies called Zimtsterne and traditional spice cookies are common offerings throughout Germany. Stollen cake, a dry loaf cake which is filled with marzipan and dusted with powdered sugar, is offered by bakeries and vendors throughout the Christmas markets. Gingerbread, or Lebkuchen, is a traditional treat found in many Christmas markets, specifically those near Nuremberg. Often found dipped in chocolate, gingerbread is available in various shapes and sizes.

Beverages

A variety of traditional German Christmas beverages offer a perfect finish, or complement, to many of the traditional dinners served throughout Germany during Christmas. Gluehwein, a red wine served hot with cloves and cinnamon sticks, is a popular Christmas beverage in German Christmas markets and homes alike. Another popular Christmas beverage in Germany is Weinachtspunsch. Found throughout Germany during Christmas, Weinachtspunsch is a hot black tea, served with cloves, orange juice, lemon, red wine and sugar. If tea and wine based drinks don't fit the bill, consider trying another one of Germany's traditional Christmas beverages, such as egg nog or Pharisaer, a coffee drink with rum, sugar and whipped cream.

Tags: German Christmas, Christmas markets, throughout Germany, Christmas food, popular Christmas, served with, Christmas beverage

Make Teriyaki Sauce For Stir Fry

Teriyaki sauce is made of soy sauce, sugar and mirin or sake.

Make your own Japanese food with teriyaki sauce from scratch and save money on buying pre-made items. The sauce, which is generally used to marinade food, can even be used as a dip. Add your homemade teriyaki sauce to stir fries or brush it on meat for a distinct flavor. Teriyaki sauce can be made with varying different ingredients to create a nuanced flavor, but there are some basic components that most cooks use.

Instructions

1. Put all of your ingredients in a pan and turn the stove on low or medium heat. Different recipes use different ratios for each ingredient, however, No Recipes suggests using equal amounts of each and sweetening the mixture with honey instead of sugar.

2. Simmer the sauce for about five minutes. The sauce should be left on the heat until it is thick.

3. Take the pan off the heat and add the sauce to a stir fry. You can also let the sauce cool and use it later on.

Tags: sauce made, sauce stir, Teriyaki sauce, Teriyaki sauce made

Make Brown Rice Flour Substrate

Growing mushrooms at home takes a little know-how.

Mushroom growers need a substrate in order to grow their mushrooms in safely sterilized containers. An effective substrate mixture must be able to retain moisture but not extreme amounts of it. Using brown rice flour for your substrate helps to hold the vermiculite in a solid cake form, adds nutrients to the mixture and allows for more productive mushroom growth.

Instructions

1. Pulverize 1/2 bag of brown rice in the food processor to a flour-like consistency. Keep adding rice until you have 1 full cup of brown rice flour. Set excess rice aside for another batch. You need more than 1 cup of rice to make 1 cup of rice flour --- keep adding rice until you get 1 cup of flour.

2. Add 1 cup water to 2 cups of vermiculite in a large bowl and mix well. The vermiculite should be airy and not in clumps, Stir until you get the desired result.

3. Add 1 cup of the brown rice flour to the bowl and mix well. Squeeze a small handful of the mixture to test the consistency --- it should hold together. Discard the handful to avoid contaminating the rest of the mixture with any spores that may be on your hand. Fill each of the five jars halfway with the mixture.

4. Wipe the inside part of the lid area of the jar with a paper towel to remove any contaminants that could ruin the growth of your mushrooms. The inside lid should be dry and free of vermiculite mixture.

5. Fill the rest of each jar with some dry vermiculite and level it off with a spoon. Place the lid rubber-side up on top of the jar and tighten the lid down firmly.

6. Wrap each jar in a layer of aluminum foil from the lid down. This will prevent the steam from running up under the foil and dripping down into the jar contents.

7. Place a layer of extra jar lids into the bottom of a deep boiling pot. Place a layer of aluminum foil over the lids and then add another layer of jar lids on top of the foil. Fill the pot with water up to the level of the second layer of jar lids.

8. Set each jar in the pot side by side, place a tight lid on top and begin boiling the water. Once the water has reached a rolling boil, turn the heat down slightly. The water should still be bubbling.

9. Let the jars boil for 90 minutes from the time the rolling boil starts, adding water as necessary to keep the pot from boiling dry. When the 90 minutes are up, turn off the burner and let the water cool.

10. Remove the jars from the boiler and set aside in a cool, dark space. Your brown rice substrate is now ready to be inoculated with the mushroom spores of your choice.

Tags: brown rice, rice flour, adding rice, adding rice until, aluminum foil, bowl well

The Nutrients In Deep Fat Fried Chips

Fatty foods are the biggest sabotage to any healthy diet. So how can chips deep-fried in fat possibly be healthy or contain any nutritional value whatsoever? There are some things you need to know, however, before you open that bag of chips. It may be surprising to learn that deep fat fried chips contain more than just fat.

Process

Deep-frying refers to the process of placing foods in a vat of hot oil. Vegetable, canola, sunflower, and peanut oils are most common for frying chips. The oil cooks the inside and outside of the food. Potato and corn chips turn a light brown, which signifies that they are finished frying. Flavoring is added after removing the chips from the oil vat and while they are still hot so that the flavoring penetrates into the chips. Flavorings may include barbeque, sour cream and onion, plain salt, or other more exotic tastes such as dill pickle or ranch flavorings.

Nutrients

Despite the fact that chips are fried in vats of extremely hot oil, or fats, there are usually some nutrients and vitamins present even after the chips are fried. Per 100g of deep fat fried potatoes, there is 338mg of potassium, 8.4mg of vitamin C and 46mg of phosphorus. Naturally occurring vitamins and nutrients in the raw potatoes are not lost completely during the deep-frying process, some are retained.

Features

A 1 oz. bag of Lay's potato chips contains 150 calories, 2g of protein, 10g of fat, and 1g of fiber. Though potato chips are not as unhealthy as, for example, a fast food burger, they aren't worthy of the term "healthy" either. However, potato chips are healthier than some other snack foods on the market and may not be detrimental to your health, or diet, if eaten sparingly.

Alternatives

Baked and kettle cooked chips are available as healthier alternatives to deep fat fried chips. However, kettle cooked chips are not much healthier than regular chips; the only real difference in the two is the fact that kettle cooked chips are sliced thicker. Kettle cooked chips are still fried in fats and oils, but more potato means more potato nutrients. The thickness also affects the amount of oil and fat that comes with the potato; a thicker slice of potato may have the same surface to fry, but the middle may remain relatively oil free.

Potential

Deep-fried chips have earned a bad reputation with weight loss trends urging consumers to count the calories and fats they eat. Because of these trends, snack companies must come up with new, healthier solutions in order to keep selling their products. Baked and kettle cooked chips, as well as those fried in supposedly healthier oils, are now available for fat-conscious consumers.

Tags: cooked chips, kettle cooked, kettle cooked chips, potato chips, Baked kettle

Make The Best Spinach Dip

If spinach dip is one of your favorite appetizers to order, you may want to learn make your own version at home for entertaining guests, or to make a snack you enjoy when you don't feel like leaving the house. A few basic ingredients, along with spices to make the dip slightly spicier or flavorful, results in a spinach dip that will impress your loved ones while satisfying your craving.

Instructions

1. Thaw a box or two of chopped spinach and drain it well, as wet spinach will compromise the flavor of the dip.

2. Place the spinach in a bowl, and combine it with a cup of cream cheese. Use a large fork or spatula to combine the two ingredients evenly.

3. Add a cup of sour cream, and continue stirring the spinach mixture.

4. Season the dip with a few teaspoons of minced garlic, powdered mustard, and hot pepper sauce to taste, along with half a cup of chopped red onions. You can also use about half a packet of instant vegetable soup mix or taco seasoning for an especially savory or Latin flavor.

5. Pour the dip into a casserole dish, and sprinkle Parmesan cheese on top.

6. Bake the spinach dip at about 350 F for 5 to 10 minutes, or until it has a golden brown crust and is bubbly.

7. Garnish the dip with fresh herbs like basil leaves or parsley before serving.

Tags: along with

Benefits Of Balsamic Vinegar

Adding balsamic vinegar to your diet promotes a healthy lifestyle, and it adds a gourmet taste to the most common recipes. It is also useful in homemade natural remedies.

Low Carb Diet

Eat less carbs by using a balsamic vinegar mixture over your salad. Oil can be used alone as a salad dressing, but when balsamic vinegar is added, it jazzes up any common salad dressing recipe.

Disinfectant

Balsamic vinegar can be used to disinfect household appliances such as windows, counters and coffee pots. It can also be used to disinfect wounds. Take the vinegar and apply it directly on the wound. This may hurt a bit.

Calcium Absorption

Increase your body's calcium absorption by adding balsamic vinegar to your most common recipes. Balsamic vinegar is highly acidic, which improves the body's ability to absorb the essential minerals locked in foods.

Replacing Fats

Replace unhealthy fats like sugars, hydrogenated oils and artificial flavors with balsamic vinegar. Balsamic vinegar can be a substitute for many fatty ingredients in recipes.

Shelf Life

The shelf life of the balsamic vinegar is from two to three years, if stored properly. A bottle can provide good, healthy taste for quite a while.

Tags: balsamic vinegar, Balsamic vinegar, balsamic vinegar your, common recipes, most common, most common recipes

Freeze Baked Coconut Shrimp

Baked coconut shrimp is a lower fat version of the tasty but relatively unhealthy fried coconut shrimp. Panko bread crumbs are mixed in with the coconut to add extra crunch and the shrimp are sprayed with olive oil or cooking spray to help them to brown and crisp in the oven. You can make a large batch of these treats and freeze them so that you'll have them ready for holidays, parties and entertaining.

Instructions

1. Remove the pans of shrimp from the oven when they are just beginning to brown. This should be about three minutes before the usual complete cooking time. Allow the shrimp to cool on the pan for ten minutes.

2. Mark the name of the recipe and the date on each zip top bag. Some bags have spaces printed on them for this information, but if yours do not, make the writing large and noticeable.

3. Use tongs to gently place the shrimp in zip top bags, putting six or eight in each bag. Putting smaller amounts in each bag will help the shrimp to freeze faster. Packaging the shrimp in serving sizes helps with deciding how many bags to use later, as well.

4. Close the bags almost all the way, leaving a space about an inch long open. Place the straw in the bag and use it to suck out as much air as you can, quickly closing the bag the rest of the way, enclosing the vacuum-packed shrimp.

5. Lay the bags flat on a cooking or baking sheet and set the pan on the bottom surface of the freezer. This will help in freezing the shrimp faster. When the shrimp are frozen solid, remove the pan from the freezer and stack the bags of shrimp in a convenient spot in the freezer.

Tags: coconut shrimp, shrimp bags, will help

Make A Traditional Spanish Frittata

A frittata is an omelet of Spanish origin that usually contains cooked potato. You can make most of this recipe ahead of time and cook the eggs at the last minute. Serve this frittata hot or at room temperature. This recipe serves 6.

Instructions

1. Slice onion and bell pepper into thin strips. Set aside.

2. Mince garlic and herbs and grate the cheese. Set aside.

3. Peel the potato and cut it in half lengthwise, then slice into thin half-moons about as thin as a nickel.

4. Heat the oven to 325 degrees F.

5. Heat an ovenproof, nonstick skillet over medium heat and add 1 tbsp. oil.

6. Saute the garlic, onion and red pepper until very tender, about five minutes.

7. Add the thyme and parsley and season well with salt and pepper. Stir together, cook for a few more seconds, then transfer to a bowl.

8. Add the remaining oil and heat the pan until very hot.

9. Add the potato slices in batches and cook on both sides until cooked through. Don't crowd the pan. Taste as you go to check for doneness.

10. Drain on paper towels.

11. Remove excess oil from the skillet and arrange the cooked potato slices in a fan pattern so they completely cover the bottom of the skillet.

12. Carefully arrange the vegetables over the potatoes.

13. Place the skillet on the stovetop over low heat.

14. Place the eggs in a bowl, season with salt and pepper and beat well.

15. Carefully pour the eggs over the potatoes, trying not to disturb them.

16. Cook on the stovetop for 30 seconds or so, then sprinkle the cheese over the top and carefully transfer the skillet to the oven.

17.Cook until the eggs are set, about 20 minutes.

18. To serve, loosen the edges of the frittata with a spatula, then place a plate over the skillet and carefully invert so the potatoes face up.

19. Slice into wedges and serve.

Tags: cooked potato, into thin, over potatoes, potato slices, salt pepper, seconds then, until very

Slice An Avocado

Whether you are making guacamole, a salad or using avocado as a garnish, you must first cut through that often tough skin. The waiters in Mexican restaurants make it look so easy, but when you do it at home, you may wish they could give you lessons. Here are some.

Instructions

1. Rinse the avocado before cutting. Even though you are not eating the outside, the knife still penetrates the skin and touches the insides.

2. Hold the avocado in one hand, lengthwise from fingers to palm. If you're not comfortable slicing the avocado while it is in your hand, place it on a cutting board or clean plate. You will be cutting it in a circle from the stem to the stem again.

3. Grab a chef's knife and slice the avocado till you hit the pit. Keep cutting till you reach the initial cut. Try to do this without removing the knife. If you can't, just clean the blade before continuing to cut.

4. Separate the halves and wipe your knife. Scoop out the side without the pit with a large spoon. If you are going to mash it and make guacamole, it doesn't matter if the scooped avocado remains intact.

5. Remove the pit by scooping it out with a spoon, as you did the other half. You also can hold the half in one hand and the chef's knife in the other. Tap the pit firmly with the blade so that it sticks into the pit. Most ripe avocados will release the pit. Be careful not to let the blade slide into your hand.

6. Slice the halves while the skin is still on and peel away the tough outer layer for nice firm slices. You can also spoon out the eatable insides with a spoon if making guacamole.

Tags: chef knife, making guacamole, with spoon, your hand