Make A Yogurt Parfait

Desserts are tasty, but for many people focusing on health, calorie-laden treats are out of the question. There is an alternative, however. A sweet tooth can be satisfied with a yogurt parfait without wrecking a healthy diet.

Instructions

1. Select a serving dish. Parfaits were such an important dessert at one point in history that they actually had specialty dishes made for them called parfait glasses. Although not necessary, these long clear glasses make an elegant touch to dessert, as people often eat with their eyes before they eat with their mouths. A tall clear drinking glass or champagne flute also works well.

2. Decide on a type of yogurt. There are almost as many types of parfait recipes as there are stars in the sky. It really comes down to personal taste favorites. Vanilla yogurt is always a good base for most recipes as it is sweet but does not tend to overpower other flavors.

3. Choose some fruit. Yogurt parfaits often contain fresh fruits like strawberries, blueberries and raspberries. Wash fruits before using and slice any large pieces to bite size.

4. Layer the fruit and yogurt into the parfait glasses and finish with fruit as the final layer. Make it look interesting by using a different fruit in each layer or combine them in a medley. Top off the dessert with a dollop of low-fat whipped topping and a piece of fruit or a sprinkling of nuts or granola.

5. Keep the yogurt parfaits chilled in the refrigerator until ready to serve.

Tags: parfait glasses, with their

Smoke A Duck Breast

Smoking duck is a great way to preserve it while minimizing its gamy flavor.

During duck hunting season, you may find yourself with an excess of duck and a dearth of ideas about prepare it. The flavor of smoke pairs well with waterfowl, and smoking adds a depth of flavor to the duck which would be difficult to achieve otherwise. Smoked duck breast makes a great addition to a cured meat or charcuterie plate.

Instructions

1. Make the brine. Combine apple juice, salt, thyme, garlic, black pepper and a bay leaf in a large bowl. Stir until the salt is dissolved.

2. Soak the duck. Soak the duck breasts in the brine for at least eight hours. Brining the breasts overnight is preferred. Store the breasts in the fridge while brining. Once the breasts have brined, rinse them quickly under running water and pat them dry with paper towels. Set aside.

3. Season the duck. If you want to add more flavor, salt and pepper the duck breasts before smoking. Do not oversalt the breasts, as the brine infused the breasts with salt already.

4. Add the apple or pear wood chips to the smoker and set it to 225 degrees Fahrenheit. Smoke the breasts for one hour at this temperature. Check the temperature using a meat thermometer --- for medium-rare breasts, cook until the internal temperature has reached 160 degrees; for well-done breasts, smoke to an internal temperature of 170 degrees Fahrenheit.

5. Serve the breasts by thinly slicing them. You can serve the slices with crackers, or plate them with a side of applesauce.

Tags: breasts brine, degrees Fahrenheit, duck breasts, internal temperature, Soak duck, them with

Roast Tomatillos In The Oven

Tomatillos have papery husks.

Tomatillos blend well with cilantro, spicy peppers and other common ingredients, and are responsible for adding a bright flavor to many Mexican dishes. Roasting mellows the tart flavor of the tomatillos and adds a note of sweetness; it's a common way to prepare tomatillos for use in salsas and sauces. Look for tomatillos in a Latin-American grocery if you can't find them in your usual grocery store. Choose tomatillos that are firm and bright green under the husks.

Instructions

1. Place an oven rack about 4 inches from the heat source and preheat the oven to broil.

2. Remove the husks from the tomatillos.

3. Rinse the tomatillos with water and rub them gently until you cannot feel any sticky residue remaining.

4. Line the baking tray with aluminum foil and place the tomatillos on the tray stem-side down.

5. Place the tray in the oven and roast the tomatillos for 5 minutes.

6. Remove the tray, turn the tomatillos over and roast them for 5 more minutes.

7. Remove the tray from the oven and check whether the tomatillos are done. They should be collapsed and have blistered, darkened skin.

8. Turn the oven off and return the tray to the oven for a few minutes if the tomatillos are not completely soft.

9. Allow the roasted tomatillos to cool before working with them.

Tags: minutes Remove, minutes Remove tray, Remove tray, tray oven

Dry Chilis

Dry extra chilies for use when fresh ones aren't available.

Drying chilies at home is an excellent way to preserve a bumper crop or farmers market surplus for use throughout the year. The process is simple using ordinary kitchen gadgets. If you don't have a dehydrator, do not stress -- an oven is all you need. When winter rolls around, you'll be glad to have chili peppers stored away to add spice and flavor to your dishes.

Instructions

1. Preheat your oven to 150 degrees Fahrenheit. Thoroughly wash and dry your chilies.

2. Slice the chilies in half. Remove the seeds if desired. Leave the stems on or cut them off, depending on your preference.

3. Lay the chilies with cut sides down on an a slotted oven rack or tray.

4. Place the tray inside the warm oven and allow the chilies to dry overnight or until dry and crackly.

5. Remove the tray from the oven and allow the chilies to completely cool. Store in an air-tight container for up to eight months.

Tags: allow chilies, oven allow, oven allow chilies

Make Goat Milk Cheese

Goat milk cheese makes a prime topping for salads.

Goat owners faced with an overabundance of milk from their lactating does often transform the excess milk into creamy, protein-rich goat cheese or chevre. When you make your goat milk cheese, always use a stainless steel pot, since the acidity of the cheese could cause leaching if you use an aluminum pot (or spoon). Look for cheesecloth that has tightly woven fibers to help prevent the cheese curds from slipping out during the draining process. If you're on a budget, consider using a clean pillowcase in place of traditional cheesecloth; it works just as well and is typically less expensive.

Instructions

1. Place a large stainless steel cooking pot on the front burner of your stove. Measure 2 to 4 qt, of goat milk into the pot, depending on how much goat cheese you want; as a rule, 4 qt. of goat milk produce approximately 1 1/2 lbs. of soft goat cheese. Insert the tip of the candy thermometer completely into the milk and attach the thermometer's clip to the side of the pot.

2. Turn the stove burner on to a medium heat. Stir the milk and check the thermometer regularly as the milk heats up to 180 degrees Fahrenheit. Keep the milk at the desired temperature for the next 10 minutes, stirring it and lowering the burner heat slightly to maintain the temperature and keep the milk from scorching.

3. Pour the white vinegar into the hot milk, stirring it to distribute the vinegar evenly throughout the pot. Continue stirring the milk and watch the candy thermometer as you bring the temperature back to 180 F. Turn the stove burner off as soon as the milk returns to the proper temperature; you should notice white clumps of curd have formed in the watery liquid, called whey. Remove the candy thermometer using a hot pad to ensure that you don't burn your hands.

4. Place the strainer in the sink and line it with a cheesecloth or clean pillowcase. Lift the pot from the stovetop and pour the curd clumps and watery whey into the cloth-lined strainer. Pull the corners of the cheesecloth together and tie them to one another to form a bag for draining the goat milk cheese curds.

5. Suspend the bag of cheese curds from the spigot of your sink and leave it to drain the liquid whey directly into the sink for two to eight hours; a shorter drain time creates a softer, more spreadable cheese, while a longer drain time results in dry, crumbly cheese. Transfer the drained goat milk cheese to a bowl; use a fork to blend in a dash of salt and any other desired seasonings, such as basil or chives.

6. Refrigerate the covered goat milk cheese for up to one week. Serve atop bagels, toast or crackers or sprinkle the cheese crumbles over a green salad.

Tags: goat milk, milk cheese, candy thermometer, cheese curds, goat cheese, goat milk cheese, cheese curds from

Plant Sweet Spanish Onion

Sweet Spanish onions are a long-day, cool-season vegetable available in yellow and white. Long-day onions need a longer day length for growth and are used in the North. Short-day onions are grown in the South. The varieties to grow are not interchangeable, according to the University of Illinois Extension. The onions are globe-shaped, 4 to 6 inches across, with a sweet, mild taste and finely grained slices. Thin the plants in the garden for green onions or let them grow to maturity. Use cooked or raw, in a variety of dishes, including on hamburgers or in stews.

Instructions

1. Break up and loosen the soil with a rototiller or shovel, depending on the size of plot. Add 1 lb. of manure per square foot and 10-10-10 complete fertilizer at the rate of 2.5 to 3 lbs. per 100 square feet. Work the manure and fertilizer into the soil well.

2. Plant sweet Spanish onion sets in the spring as soon as the soil is dry enough to work with. Dig a hole 1 to 2 inches deep, leaving two to four inches between sets. Firm the soil around the sets. Space the rows 12 to 18 inches apart.

3. Plant Spanish onion transplants in early spring. Dig a hole 1 to 1 1/2 inches deep and place the onion transplant into it. Firm the soil around the transplants. Space large-bulb onions four to five inches apart in the row, and smaller bulbs two to two-and-a-half inches apart. Leave 12 to 18 inches between rows.

4. Place seeds 1 inch deep into loamy or sandy soils in early spring. Plant seeds 1/2 inch deep in clay soil and cover with a 1/2-inch layer of fine vermiculite.

5. Water sets, transplants and seeds well after planting until the soil is evenly moist.

Tags: inches apart, early spring, Firm soil, Firm soil around, hole inches

Tour Long Island'S South Shore Wineries

Duckwalk Vineyards White Wine

Many people go to the North Shore of Long Island, NY to taste wine. However there are three great wineries on the South Shore of Long Island that you can visit on a nice afternoon. These wineries offer exceptional tasting wine, stunning beauty and knowledgeable wine makers. However, they are smaller than most North Shore wineries. They are definitely worth the visit. All you need is a designated driver!

Instructions

1. Plan in advance, have a designated driver or hire a car service to take you from vineyard to vineyard. It is easy to not realize how much wine you drink on a flight of tastings.

2. Start at Duckwalk Vineyards. This is the one furthest west. Located in Watermill, NY right near Southampton this winery has many great whites, reds, and desert wines.

3. Next go to Channing Daughters Winery located in Watermill as well. This is the smallest of the three wineries on the South Shore but has some of the best tasting wines you will find. The winemaker is generally always around the tasting bar and is very knowledgeable in all aspects of wine. He will educate you on almost anything you can think of related to wine. Be sure when you go to Channing Daughters to check out the sculpture garden. The Owner of the winery is also an excellent carpenter and has many wooden sculptures spread throughout his property.

4. Last it is important to drive over to Sagaponack and visit Wolffer Estate Vineyards. This is probably the best looking winery of the three and you can elegantly sip wine while watching the sunset and listening to music.

5. Prepare for your next visit of Long Island wineries on the North Fork. There you will find exceptional vineyards such as Raphael and Pindar!

Tags: Long Island, South Shore, Channing Daughters, designated driver, Duckwalk Vineyards, North Shore, Shore Long

Make Lemon And Mint Sugar

This is a delightful addition to iced tea, but you can use it with anything you like. Try it on top of cupcakes or sprinkle a little on vanilla ice cream. Use your imagination. Any way you use this, you'll love its refreshing sweet taste and simplicity.

Instructions

1. Preheat oven to 200 degrees F.

2. Get a shallow pan--a cookie sheet with a lip on it is great but so is a lasagna pan or small square cake pan. It doesn't matter if it's glass or metal.

3. Mix the sugar, mint and lemon peel in a small bowl. Make sure it's thoroughly mixed. Spread the mixture in the bottom of the pan and bake it for 25 minutes. The mint leaves have to be nice and crunchy. Stir it four or five times while it cooks. Let it cool down.

4. Put the sugar mixture into a blender. Turn it on low and blend until the mint, lemon and sugar are mixed well and ground fine.

5. Store the sugar in a container with a tightly fitting lid. It will keep for as long as 6 months if it's sealed properly.

Tags: mint lemon

Make Fruit Soups

Make Fruit Soups

Nothing provides the tantalizing refreshment of chilled fruit soup on a hot summer's day, topped with delicate sheets of puff pastry or delectably-sweet pound cake croûtons. A delicious first course for your summer meal or a healthful dessert that will wow your guests, serving fruit soup will have them thinking you're secretly taking classes in gourmet food preparation.

Instructions

1. Prepare your fruit soup base. This is the pureed goodness that will create the underlying flavor and texture of your soup. Cantaloupe is a good choice but use your creativity and select flavorful fruits. Strawberry, watermelon, peaches and apricots all make a refreshing base.

2. Process your base fruit in a food processor or a blender until smooth. Since this is the biggest ingredient in your fruit soup, choose a large amount of one fruit, like cantaloupe or a combination of fruits, such as peaches, apricots and bananas.

3. Dice your feature fruits. Choose fruit flavors that compliment your soup base. Dice two or more fruits into small chunks, approximately ½-inch in diameter to provide taste and texture to your soup. Sprinkle lemon juice over freshly diced fruits to prevent discoloring. Use 1 teaspoon of lemon juice for every quart of diced fruit and stir to distribute evenly.

4. Combine colors as well as flavors. The basic rule here is to avoid blending greens and reds in the soup base, which results in a tasty but unattractive brownish soup. However, you may prepare a strawberry base and add diced green grapes without affecting the overall color.

5. Mix your diced feature fruits into the base, stir and allow to chill, covered, in the refrigerator for at least one hour but no more than four hours, before serving.

6. Garnish your fruit soup with delicate orbs of baked puff pastry or small cubes of lightly-browned pound cake. Add a sprig of fresh mint for a refreshing touch that your guests will love.

Tags: fruit soup, soup base, your fruit, your fruit soup, your soup, feature fruits

Prevent Gas When Cooking Cabbage

Removing the tough outer layers of the cabbage head will leave behind the less fibrous center.

If you season cabbage while cooking, you add flavor and prevent flatulence. High fiber foods like cabbage and legumes commonly cause a buildup of gas in the digestive system. Carminative herbs are those that contain essential oils to soothe the digestive tract. Adding carminative herbs and seasonings during the cooking process aids in the digestion of these foods and effectively reduces gas.

Season your next cabbage dish strategically to taste great and prevent unwanted intestinal gas after the meal.

Instructions

1. Peel away the darker outer leaves of the cabbage head and discard them.

2. Hold the peeled cabbage head firmly with both hands as you slam the root end onto a cutting board. Grip the loosened root end with your fingers and twist as you pull it out.

3. Cut the cabbage head in half, and lay the flat sides on the cutting board as you cut both halves into thin strips.

4. Slide the cabbage strips into a colander and wash them thoroughly under cold running water.

5. Turn the clean strips of cabbage into a stockpot, and add enough water or stock to cover them completely.

6. Add a tablespoon each of one or more of the carminative herbs (see Things You'll Need) according to the flavor of the recipe.

7. Bring the seasoned liquid to a boil over medium-high heat then reduce to low and simmer for 30 minutes uncovered.

Tags: cabbage head, carminative herbs, cutting board

Roast A Duck

Slow roasting a duck in a low oven makes for a crispy skin with less fat and meat that is moist and juicy. Serves 2 to 4.

Instructions

1. Preheat oven to 250 degrees F, and place a rack in the center of the oven.

2. Remove the neck and giblets from the duck.

3. Rinse, and pat dry duck.

4. Remove large deposits of fat from the openings of the body and neck cavities.

5. Rub the body cavity and sprinkle the skin of the duck with salt.

6. Pierce the skin of the duck all over in 20 to 30 places with a sharp metal skewer. Hold the skewer almost parallel to the duck while piercing it to avoid puncturing the duck meat. You only want to pierce the skin.

7. Place the duck breast-side down on a rack in a roasting pan.

8. Roast duck for 3 hours, pricking the skin every so often a few times with the skewer.

9. Drain the fat out of the roasting pan after the 3 hours, and then turn the duck breast-side up.

10. Increase oven temperature to 350 degrees F, and roast for 45 minutes more.

11. Remove the duck to a platter, and let stand 10 minutes.

12. Serve.

Tags: duck breast-side, skin duck

Make Fruit Gel Candles

Gel wax is clear and enables you to see any objects you put in the candle.

Have you ever wandered through the candle section of a store and noticed how bright and wonderfully scented the candles with fruit in them are? There are simple and inexpensive methods to making these candles from the comfort of your own home. You will spend less money and the product is a craft that you can take pride in and use to decorate your home, give as gifts or make as a craft project for the entire family.

Instructions

Create Your Candle

1. Use a candy thermometer to keep the wax close to 200 degrees while melting.

Cut the gel wax into small pieces, approximately 1- to 2-inch squares. Place the wax pieces in the stainless steel pot and melt them slowly on low heat until the wax is completely melted and the consistency is similar to molasses.

2. Securing the wick prior to filling the glass with hot wax will ensure the wick stays in the middle of the candle.

Use a hot glue gun to secure the wick at the bottom of the glass container you chose for your candle. Dab a small amount of hot glue in the center of the bottom of the glass. Place one end of the wick into the drop of glue. Allow the glue to dry so one end of the wick is secured to the bottom of the glass.

3. Plastic or wax fruit peices are easy to find at local craft stores.

Heat the glass container in the oven to approximately 160 degrees Fahrenheit. This will prevent the glass from shattering or cracking when you pour the hot gel wax into the glass. Dip the fruit pieces into the hot wax and arrange them inside the glass container along the sides.

4. If you choose to add fragrance to your fruit gel candle, do so prior to pouring the wax into the glass container.

Fill the glass container with the melted gel wax by pouring the wax into the glass slowly along the sides. This will help prevent air bubbles from forming in the candle. Pull the wick up through the middle of the gel wax and allow the candle to cool at room temperature.

5. Trim the wick to about a 1/2 inch or less once the gel wax has set and the candle has cooled.

Tags: glass container, bottom glass, into glass, along sides, pouring into, pouring into glass, This will

Cook Turkey With An Icy Rib Cage

It's possible to cook a frozen or partially frozen turkey.

As Thanksgiving approaches, many people find themselves preparing to get the holiday meal ready. One common mistake is underestimating the amount of time it takes to defrost a turkey. But you might be pleasantly surprised to learn that not only can you cook a partially frozen turkey, but you can cook a completely frozen turkey as well, according to the USDA. It just takes a little more time and patience.

Instructions

1. Preheat your oven.

Preheat your oven to 325 degrees F.

2. Add 10-40% to your cooking time for a partially frozen turkey.

Determine how much time your turkey will need to cook. A smaller bird at 8 lbs. needs at least 2 3/4 hours, while a 20 lb bird needs around 4 1/2 hours. Add a 1/4 of an hour on average if the turkey contains stuffing. For a partially frozen bird, you will need to add anywhere up to 50% of the standard thawed cooking time to fully cook the turkey. Since your turkey is just a little icy, though, and not fully frozen, anywhere from 10-40% of additional time should do the trick. Do not worry about being exact. Use of a meat thermometer will insure that you don't overcook or undercook your turkey regardless.

3. Season your turkey and prepare it for the oven.

Add chicken or turkey broth or stock to your glass dish or roasting pan and place your turkey on it. Insert an oven-safe meat thermometer in one of the thickest parts of your turkey, such as the thigh. Cover the turkey in an aluminum foil dome, which you will remove after the first 1-2 hours of cooking time. Season your turkey as you desire and baste in melted butter to encourage browning. Do not baste the turkey during roasting as that can sabotage the crispy skin you were hoping for.

4. A meat thermometer will help ensure you cook your turkey thoroughly.

Put your turkey in the oven and set your timer. Remove the foil after 1 1/2 to 2 hours have passed. Before the timer runs out, check the meat thermometer in the turkey to see if it has reached 165 degrees F.

5. Enjoy your perfectly cooked meal.

Take your turkey out of the oven when the thermometer reads 165 degrees F. Let it sit for 10 minutes or so. Then carve and serve.

Tags: your turkey, frozen turkey, meat thermometer, partially frozen, cooking time, partially frozen turkey

What Are Some Popular Spanish Foods

Traditional Spanish food is popular in the United States.

Many Spanish dishes have become popular in the United States, including gazpacho and fish stew. The Spanish tradition of tapas, small plates resembling hors d'oeuvres, has become so popular in the U.S. that tapas bars have sprung up in cities throughout the nation.

Tapas

Tapas is really more of a style of eating than a way of cooking. The word tapas, meaning lid or cover, came from the Spanish habit of placing a plate of little snacks over a person's wine glass. Some say that this tradition originated to keep the flies out of the wine. Today, tapas promotes sociability as friends and family nibble on small dishes of intensely flavored Spanish favorites.

Some popular tapas dishes are Galician empanadas, bread pies that are stuffed with meat or fish. Spanish tortilla is made with potatoes, chopped onion, garlic and eggs. Ceviche, raw fish marinated in acidic lime juice and red chili pepper, is fresh and light.

Gazpacho

Gazpacho is a fresh summer soup served cold. The soup includes cucumber, red bell pepper, tomato, and red onion. These vegetables are roughly chopped and then put through a food processor separately. Combine the vegetables with garlic, tomato juice, vinegar, olive oil, salt and pepper, and chill for a refreshing treat.

Paella

Paella is a popular Spanish dish that varies in preparation from restaurant to restaurant and home to home. A wide, shallow pan is used for this seafood stew. Most recipes contain dry white wine, saffron, onion, red bell pepper, peas, tomato and chicken stock. Seafood choices include shrimp, clams, mussels and lobster tails. Some paellas include chicken. These ingredients are cooked in the oven and served over yellow (saffron) rice.

Sangria

Sangria, a traditional Spanish wine-based beverage, was introduced in the U.S. in 1964 at the New York World's Fair. It is based on a claret wine punch served in Europe for hundreds of years. For flavor, brandy and fruit can be added. Most people think of red wine sangria, but some sangria is made with white wine.

To make a basic sangria, pour a bottle of red wine (Cabernet Sauvignon, Merlot or Rioja work well) into a pitcher, and squeeze lemon and orange juice into the wine. Add a couple of tablespoons of sugar and a shot of brandy. You can also add ginger ale or club soda. Sangria is sometimes served with sliced fruit stirred in, such as peaches, apples, strawberries or raspberries.

Tags: become popular, bell pepper, made with, popular United, popular United States

Make Fried Oysters

Although oysters are just fine on their own, they're also great fried. The breading gives them a crunchy texture, and the cooking removes some of their brininess. It's a great way to introduce oysters to newcomers. The breading recipe here is sufficient for about a dozen oysters.

Instructions

1. Place the flour and bread crumbs (Japanese panko bread crumbs are the best) on separate plates.

2. Crack the eggs into a bowl and beat them well with a fork.

3. Shuck the oysters if necessary and remove them from their shells. Fresh oysters are also available pre-shucked.

4. Toss each oyster in the flour, coat it well, and shake off as much excess as you can.

5. Dip each oyster completely in the beaten egg, then roll it in the bread crumbs to coat it on all sides.

6. Place the breaded oysters on a plate while you heat the pan and oil. The breaded oysters will hold like this for some time, so now's a good time to clean up the breading materials.

7. Heat 1/4 inch of oil in a small skillet over medium heat.

8. Test the oil by dropping a minute pinch of flour into it. If the flour bubbles, the oil is ready. Don't let it get too hot or the oysters will burn.

9. Use tongs to lay each oyster in the oil without crowding the pan. Keep in mind that the oil should sizzle rapidly - this is an important step.

10. Cook the oysters on both sides until golden brown, about 30 seconds or less per side.

11. Remove and drain well on plenty of paper towels.

12. Serve while still hot.

Tags: bread crumbs, each oyster, breaded oysters, oysters will

Make Pear Jelly

Pear jelly is the perfect way to preserve the harvest of fresh pears. Whether you grow the pears yourself or purchase them at a farmer’s market or the grocery store, making this wonderful treat will not take more than a few hours of your time. When you’re done, you’ll be able to have the summer treat of pears even in the dead of winter.

Instructions

1. Wash the pears to remove any dust, dirt or pesticide residue. Slice the pears from the core. Place the sliced pears in a saucepan with a quarter cup of water. Heat over medium heat until the pears are soft. Mash with a potato masher if desired to realize as much juice from the pears as possible.

2. Strain the mashed pears through a jelly bag into a large bowl. If a jelly bag is not available, use a colander lined with cheesecloth over a large bowl.

3. Pour the juice back into the saucepan. Add the contents of one box of pectin slowly, making sure to dissolve all of the powder into the juice.

4. Bring the mixture to a boil and add the lemon juice. Add in the sugar one cup at a time until dissolved. Return to a boil for one minute or until the juice thickens.

5. Ladle the contents into clean jelly jars. Place a lid on each jar and seal with a jar ring.

6. Process the jelly for 10 minutes in a boiling water bath. Remove from the canner and let sit on a wire or wooden rack until cool. Check each lid for proper sealing. Refrigerate any jars that did not seal properly.

Tags: large bowl

Roast A Pig

Roasting a whole pig can seem like a massive task, yet with a few tips and good technique, anyone can enjoy this delicious meal. Whether serving a large group of people or just making a family dinner with lots of leftovers to save, roasting a whole pig is a great way to spend an afternoon.

Instructions

1. Talk with your local butcher about the availability of whole pigs. Oftentimes the butcher will have to special order the animal that has already been properly dressed and cleaned.

2. Realize that a 60 to 120-lb. pig will serve anywhere from 40 to 150 people. Smaller pigs are often sweeter and milder in flavor than more mature or heavier pigs. Ask your local butcher to butterfly the carcass for you for easier roasting.

3. Buy about 50 concrete cinder blocks and arrange them in a rectangle with the walls stacked two blocks high. It is recommended that you build your roaster over a concrete slab or over bare soil.

4. Line the entire concrete block cavity with two layers of heavy-duty aluminum foil. Ensure that all corners and edges are completely hole free and firmly pressed to the sides of the roaster. Fold the edges of the foil over the concrete blocks and add a third layer of concrete blocks.

5. Pile 25 lbs. of charcoal in the center of the roaster, soak with lighter fluid and light. Let the coals burn to a hot, white appearance, approximately 25 minutes.

6. Divide the coals into four groups, and push each group into separate corners of the roaster bottom.

7. Use two sections of chain-link fencing to make a pig holder. Place the pig down on one side of fencing and cover with the other.

8. Place the pig, belly side up, onto the top of the concrete blocks, and cover with a double layer of aluminum foil.

9. Let the pig roast. Smaller pigs (55 to 80 lbs.) will take 4 to 5 hours, and larger pigs (105 to 150 lbs.) will take approximately 6 to 9 hours to roast.

Tags: concrete blocks, aluminum foil, cover with, local butcher, over concrete, pigs will

Thicken Fettuccine Alfredo Sauce

Creating a meal made from scratch such as fettuccine Alfredo is an accomplishment. Sometimes the Alfredo sauce doesn't thicken exactly as you anticipated. Instead of throwing it down the sink, learn how you can add egg yolks to thicken your fettuccine Alfredo sauce and impress everyone at your next meal. Read on to learn thicken fettuccine Alfredo sauce.

Instructions

1. Check your Alfredo sauce for consistency after it has cooked on the stove for 20 minutes. Your sauce should stick to the spoon if it's thick enough.

2. Turn off the burner that contains your sauce. The heat maintained by the pan can cook the eggs.

3. Scramble two egg yolks into a separate container. Pour one ladle of the Alfredo sauce into the egg mixture while whisking with a thin wire whisk. Adding egg will give your Alfredo sauce a rich flavor.

4. Strain any floating bits of egg with a fine wire strainer before whisking the egg into the Alfredo sauce. Whisk the egg mixture into your sauce.

5. Raise the temperature on the burner and allow the sauce to thicken, stirring gently. If the sauce becomes too thick, add milk to thin it out again.

6. Combine the Alfredo sauce with the cooked fettuccine noodles. You can add protein, such as chicken or shrimp, or eat the pasta as is. Enjoy your meal.

Tags: Alfredo sauce, fettuccine Alfredo, Alfredo sauce, your Alfredo, your Alfredo sauce, your sauce

Stuff Manicotti With Ricotta

Manicotti crepes are also called crespelles.

Manicotti is a Calabrian-style, no-meat Italian dish made with light and airy crepes and a creamy, ricotta-based filling. According to Julia Della Croce's "The Classic Italian Cookbook," this dish is traditionally served on Christmas Eve. Topped with a flavored tomato sauce and a final layer of cheese, this decadent dish may be made ahead and even frozen. If making this dish from scratch, you'll need to stuff the manicotti shells yourself. Filling the shells with the ricotta is time-consuming, but once it's complete, you'll have an impressive entree.

Instructions

1. Place a hand-held sieve over a medium-sized glass bowl. Pour the ricotta cheese over the strainer. Allow the cheese to drain for two hours. This will remove any excess liquid, to prevent your manicotti from becoming soggy.

2. Pour the drained cheese in a large bowl along with 2 tbsp. of Parmesan cheese, one egg, 1 tbsp. of chopped parsley. Mix them together with a spoon.

3. Place the crepe on a cutting board or plate. Spoon in 1 tsp. of the mixture into either side of the manicotti. Don't worry about filling the center; the cheese will melt when it baked. Arrange the manicotti in a baking dish and top it with cheese and sauce. Bake according to your recipe directions.

Tags: dish made, this dish

Make Mexican Chicken Pozole

Make Mexican Chicken Pozole

Mexican chicken pozole is a Mexican stew; it's healthy and a bit spicy. It is a one-dish meal and so delicious too. It's usually prepared for family gatherings, parties, holidays and special events. If you like spicy food, you will enjoy this dish.

Instructions

1. Rinse chili peppers well. Remove seeds and stems from peppers (do not use seeds and stems) and rinse again in a small bowl, several times with cold water.

2. In a small pot filled almost to the top with water, boil peppers for 10 to 15 minutes, until slightly soft. Let cool, and drain water out completely. Rinse.

3. In a large stockpot, boil 1 3/4 qt water. Drain and rinse white hominy well, and add hominy to pot of water. Boil for 10 to 15 minutes.

4. Remove all the meat from the chicken (excluding skin) and shred the meat into small chunks. Set aside.

5. Mix chili peppers, water, garlic clove, 1/3 of onion and salt. Blend 1/3 of contents into blender or food processor at a time, until liquefied. Add mixture into water with hominy and cook another 10 to 15 minutes.

6. Add the shredded chicken chunks into the rest of the pozole meal, and let it cook for another 10 to 15 minutes, or until it is well mixed and ready to serve.

7. Serve in a bowl with chopped onion and squeezed lime juice and eat with warm tortillas.

Tags: another minutes, Chicken Pozole, chili peppers, cook another, cook another minutes

Make Finnish Fish Soup

Finnish Fish Soup of 'Lohikeitto'

Finnish Fish Soup or 'Lohikeitto' as it's called in Finland is one of the most basic and traditional winter soups in Scandinavia. This soup might also be referred to as Cream of Salmon Chowder of Cream of Salmon Soup. Salmon is an important product of Finland and is found in many traditional recipes from casseroles and pies to soups and breads. Lohikeitto is a milk or cream based soup with vegetables and salmon and is served with dark rye bread. Let's make some soup.

Instructions

1. Cut salmon into 1-inch pieces, peel and dice the potatoes and chop the onions. Set aside.

2. In a soup pan or dutch oven, bring water to a boil and add the potatoes, onions, salt pepper and bay leaf. Reduce the heat to a slow simmer.

3. Cover and simmer until potatoes are almost tender. This will be about 10 minutes. The potatoes shouldn’t be fully cooked yet as you still have some cooking time left and you don’t want to over cook he potatoes.

4. Add the salmon pieces. Cover again and simmer until the fish flakes easily at the touch of a fork. This will be about 5 minutes.

5. Remove the bay leaf and pepper.

6. Stir 1/2 cup of the soup stock into the whipping cream. Gently stir cream mixture into the soup and heat.

7. Sprinkle with dill weed and add more salt and pepper to taste if needed.

8. Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

Tags: Finnish Fish, Finnish Fish Soup, Fish Soup, about minutes, Cream Salmon, Fish Soup Lohikeitto

Make Quick Easy Vegetarian Spaghetti Sauce

Homemade spaghetti sauce doesn't have to take all day to prepare.

Spaghetti without meatballs may seem sacrilegious to some people, but you can create a hearty, flavorful spaghetti sauce without any meat. For those seeking a vegetarian alternative to traditional meat sauce, zucchini provides a hearty thickness to the sauce, while the vegetables and seasonings ensure plenty of flavor and zest. Serve the sauce over your favorite pasta, with some garlic bread and salad on the side, for a filling, meat-free meal.

Instructions

1. Heat the oil in the skillet over medium heat. Chop the onions and garlic and slice the zucchini.

2. Saute the onions, garlic and zucchini in the skillet for five minutes. Chop the tomatoes while the other vegetables are cooking.

3. Add the oregano, basil, tomato sauce, tomato paste, chopped tomatoes and water to the skillet. Stir well to blend all the ingredients.

4. Reduce the heat to low and cover the skillet. Simmer the sauce for 45 minutes, stirring occasionally.

5. Serve the sauce over freshly cooked hot pasta.

Tags: onions garlic, sauce over, Serve sauce, Serve sauce over

Make Feta And Walnut Brussels Sprouts

You probably loathed brussels sprouts as a kid. But our tastes change as we grow. This vegetable with a powerful flavor is full of folic acid, vitamin C and vitamin K. It strengthens your body's natural defenses against disease, including cancer. Make this salad with feta and walnuts and you'll change your mind about brussels sprouts.

Instructions

1. Pour the lemon juice and vinegar in a small bowl. Add the honey and mix vigorously until the honey dissolves.

2. Combine the ingredients from Step 1 with the olive oil, basil, salt and pepper. Mix well and taste the dressing. Add more honey if it's too sour or more vinegar if it's too sweet. Let the flavors blend in the refrigerator while you prepare the salad.

3. Cut the brussels sprouts into halves, quarters or eighths, depending on their size. Place in a large salad bowl.

4. Slice the onion into thin strips. Chop the walnuts into small pieces. Add them to the salad.

5. Remove the dressing from the refrigerator. Whisk it well and add it to the salad bowl. Generously coat the vegetables.

6. Divide the feta block into thin slices and mash with a fork. Add to the salad and mix well.

7. Let your salad sit in the refrigerator for at least a day before serving.

Tags: brussels sprouts, into thin, salad bowl

Make Fermented Dill Pickles

Serve homemade pickles to guests at a summer picnic or cook-out.

All pickles go through a fermentation process. Cucumbers are pickled in a brine or vinegar solution to allow them to ferment. The brine gives the pickles a sour taste and the addition of other ingredients flavors the pickles. The acidity level of the brine effectively kills most bacteria, but the brine needs to be heated thoroughly to safely kill any lingering dangerous bacteria after the pickles ferment. Once you properly ferment the pickles, store them in your refrigerator or increase their shelf life by processing them in a water bath canner.

Instructions

1. Select pickling cucumbers that are dark green and firm. Avoid cucumbers with large amounts of white or yellow areas or with warts.

2. Wash the cucumbers under cool running water and scrub them with a vegetable brush. Slice the blossom end from the cucumbers and discard.

3. Add 1 tbsp. of pickling spices in the bottom of the slow-cooker, food-grade glass or plastic container. Add the pickling cucumbers to the container. Combine 1/2 cup pickling salt, 1/4 cup white vinegar and 8 cups water in a bowl. Stir until the salt dissolves. Add the remaining 1 tbsp. of pickling spices over the pickles.

4. Submerge the cucumbers in the solution by weighing them down with a clean dinner plate or pie plate. They need to sit 2 inches under the brine while they ferment. Fill two to three canning jars with water and place them down onto the plate to submerge the cucumbers. Cover the container with a clean towel to prevent dirt, debris or insects from contaminating the pickles.

5. Store the pickles at room temperature between 70 and 75 F for three to four weeks. Check on the pickles two to three times a week. Remove any mold or scum from the surface. Discard the pickles if they have a foul odor, appear slimy or are too soft.

6. Remove the pickles when they appear evenly translucent. Pour the pickle brine into a pan. Heat the brine and bring it to a boil. Simmer the brine for 5 minutes. Filter it through coffee filters.

7. Sanitize pint-canning jars in a pot of boiling water for 10 minutes. Boil the lids in a smaller pot of water for 4 to 5 minutes.

8. Fill the canning jars with the pickles. Pour the hot brine over the pickles and leave 1/2 inch of head space. Secure the lids onto the canning jars. Place the pickles in the refrigerator when cooled. They will last up to 6 months in the refrigerator.

Tags: canning jars, canning jars with, jars with, over pickles, pickling cucumbers, pickling spices

Make Slow Cooker Beef Stew

Stew is among the oldest known recipes.

The earliest known cookbook, De Re Coquinaria, contains a recipe that calls for chunks of kid or lamb to be mixed with onion, spices, broth, oil and wine, then cooked in a pot over the fire. Over the course of many centuries, the methods have changed but stew remains largely the same. Many people today enjoy a hearty meal of beef and vegetables that can be prepared in the morning and cooked slowly in a crock pot, or slow cooker, throughout the day. At the end of a hard work day, you can come home to a bubbling, savory meal. All you need to do is to add the spoon.

Instructions

1. Cut 2 pounds of beef stew meat into one-inch cubes, then place them in the slow cooker.

2. Dice three potatoes.

3. Slice four carrots.

4. Chop one stalk of celery.

5. Chop one onion.

6. Mix 1/4 cup of flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then pour the mixture into the slow cooker. Mix until the meat is coated.

7. Add the chopped vegetables, one clove of minced garlic, one bay leaf, 1 teaspoon of paprika, 1 teaspoon of Worcestershire sauce, and 1 1/2 cups of beef broth.

8. Cover the pot and cook on low for 10 to 12 hours or on high for four to six hours.

Tags: slow cooker

Make Espresso With A Coffee Pot

True espresso is made in a special machine which heats the water to just the right temperature and then directs the water through the coffee grounds with just the right pressure. However, while some may enjoy the strong, rich flavor of espresso, buying an espresso make may be out of budget. A few tips can help you come close to the real deal with your regular coffee pot.

Instructions

1. Choose a dark roasted or espresso roasted coffee bean and then grind your beans as finely as possible. While many coffee grinders have an espresso option, if there is a finer option, don't necessarily go for the espresso grind. Rather, to make your espresso with a drip coffee maker, you will need to select the finest grind possible.

2. Double your coffee filter so that the water moves slowly through the grounds. If you have a built-in metal cone filter in your coffee machine, add a paper filter for good measure.

3. Measure your coffee grounds, using approximately 1 tbsp. of finely ground coffee for every 1/4 cup of espresso. However, remember that because the water will move more slowly through the grounds, you should not attempt to make more espresso than your coffee maker's cone or filter holder can hold at one time to prevent overflow.

4. Place your coffee grounds into the filter and pack down slightly with the back of a spoon. Pour the desired amount of water into your machine, and allow it to brew your hot cup of espresso. For best results, use pure, filtered water.

Tags: your coffee, coffee grounds, coffee maker, cone filter, just right

Make A Broccoli Quiche

Whether you want one as a heady gourmet dish or as simple comfort food, a quiche is one of the easiest and most rewarding dishes around. You can stick with a simple ham and cheese recipe or opt for something more complex, like roasted spinach or crab, to make a great tasting quiche in a little over an hour. With this recipe you can make a tasty broccoli quiche with little cooking experience.

Instructions

1. Melt about a tbsp. of butter in a skillet and slowly cook the broccoli, onions and garlic. It's important to cook slowly so as to not burn the butter or the garlic (doing so will create a bitter, almost rancid flavor).

2. Place the vegetable mixture in the pie crust. Spread it out evenly over the crust, but not tightly, leaving space for the egg mixture.

3. Mix the eggs and the milk in a large bowl, stirring vigorously to incorporate both. Add salt and pepper to taste.

4. Add the cheese on top of the broccoli in the crust, and add some cheese to the egg mixture as well. This helps ensure the cheese is distributed evenly.

5. Pour the egg mixture over the broccoli, filling in all of the empty space in the broccoli.

6. Put one more layer of cheese on the top of the final mixture, to give it a nice crust. The cheese will brown in the oven.

7. Bake in the oven at 375 degrees for 30 minutes or until the mixture is completely cooked. If you stick a knife in the center, it should come out clean when the quiche is done.

Tags:

Keep Guacamole From Going Brown

Guacamole will turn brown quickly if you leave it exposed to air.

Guacamole, like most avocado products, has a tendency to turn brown (or even black) fairly quickly when left uncovered. The avocados in the guacamole react with oxygen, leading to this discoloration. Most guacamole contains lime juice, which contributes to the flavor and also helps delay the discoloration process. This lime juice alone, however, is not enough to keep the guacamole from going brown. With a few simple precautions, you can help keep your guacamole vibrantly green.

Instructions

1. Place the guacamole in an airtight container. Push the guacamole firmly into the container with the back of a spoon, removing any visible or large air bubbles. These bubbles contain oxygen and therefore contribute to discoloration in the guacamole.

2. Sprinkle lime juice over the entire exposed surface of the guacamole. Because the reaction between oxygen and the avocados is what causes the discoloration, you only need to cover the exposed parts of the guacamole with lime juice; you do not need to mix juice into the guacamole. The acid in the juice will help keep the guacamole green.

3. Cover the entire exposed surface of the guacamole with plastic wrap. Pat the wrap down firmly to remove any air bubbles between the plastic and the guacamole. Do not, however, push down on the wrap so hard that you squeeze the lime juice off the surface of the guacamole.

4. Seal your airtight container to prevent more air (and therefore oxygen) from entering. You can store the guacamole at room temperature for several hours before serving it or in the refrigerator for up to a week.

Tags: lime juice, surface guacamole, airtight container, entire exposed, entire exposed surface, exposed surface, exposed surface guacamole

Make Greek Easter Eggs

Traditionally, Easter is one of the most important holidays to people with a Greek heritage. Everything is ceremonialized and imbued with a deeper meaning - even the red Greek Easter eggs, which are easy to make. Keep reading and you and your family can enjoy their color and meaning this spring season.

Instructions

1. Order or purchase a packet or two of red egg dye. One of the best dyes is made by a company called Krinos.

2. Purchase 2 dozen large white eggs. Wash and dry the eggs thoroughly and examine them for any cracks.

3. Empty 1/2 packet of red dye into a teacup of just-boiled water. Stir until dye is completely dissolved.

4. Fill a 10- to 12-qt. cooking pot 3/4 full of water and add about 4 oz. of distilled vinegar. Bring the vinegar water to a boil.

5. Add the dissolved dye to the boiling vinegar water. As the mixture reaches a full rolling boil, froth will develop on the surface; skim this froth off before adding your eggs.

6. Put the desired number of eggs to be colored into the dye mixture and boil as you would normally prepare hard-boiled eggs, usually about 5 minutes. You may use all 2 dozen eggs if you like.

7. Remove the eggs from the heat and let them stand in the dye for several more minutes before taking them out of the water.

Tags: Greek Easter, vinegar water

Get A Red Wine Stain Out Of A White Linen Shirt

Get a Red Wine Stain Out of a White Linen Shirt

Red wine stains can be stubborn, and removing them is made more complicated when the stain is on a delicate fabric, like linen. Whether the red wine stain is fresh or dried and set-in will determine how difficult it is to remove the stain. If you want to rescue your favorite linen shirt from a dark wine stain, there are a few tips that might help.

Instructions

If The Stain is Wet/Fresh...

1. Keep the stain moist. Once the stain has dried, it becomes more difficult to remove. Use water, club soda, or white wine to keep the stained area wet. If you need to run out and purchase a stain remover, leave the shirt in a sink filled with tepid water.

2. Pat the stain gently with a clean rag or paper towel. Do not rub the stain, as this can actually increase the size of the stained area and can also force molecules of wine deeper into the fibers of the shirt. If you are using club soda or white wine, this should help the stain begin to dissolve. Keep patting the stain, using a clean sheet of paper towel or rag each time.

3. Treat the stain with a stain remover, such as Wine Away before laundering. If the fabric is dry clean only, take it to a professional cleaner's immediately.

If the Stain is Dry/Set-in...

4. Test the stain removal product you plan to use on a small, less visible section of the shirt, such as under a collar or cuff to make sure it does not damage the fabric.

5. Treat the stained portion of the fabric with Wine Away or other on-the-spot stain remover of your choice, making sure to follow the directions printed on the product.

6. Bring the shirt to a professional dry cleaner if the care label says that your shirt is dry clean only. Be forewarned that even a professional cleaner can have difficulty with removing set-in stains.

Tags: professional cleaner, stain remover, clean only, club soda, club soda white, difficult remove, paper towel

Cook Fresh Chickpeas

Chickpeas are a good source of protein and fiber.

Chickpeas, also known as ceci or garbanzo beans, are widely available dried or canned. Fresh chickpeas are available from May to September, although they may be hard to find in your local markets. Fresh chickpeas are harvested earlier than the chickpeas which are canned. The chickpeas you find in cans have been allowed to stay on the vine until they mature. Fresh chickpeas are light green, not the creamy brown of mature chickpeas, and are also usually sold in their pod.

Instructions

1. Use the chickpeas raw in salads or as a snack. Wash the chickpeas before using them; you can shell them if desired, but they can also be left in the pod and eaten like snap peas.

2. Steam the chickpeas for five minutes. They can be steamed in the pods, or you can shuck them first. Toss the steamed chickpeas with olive oil for a quick side dish, or mix them in with pasta, rice, grains or other vegetables.

Steamed chickpeas can also be pureed and used to make hummus, the same way canned chickpeas are used. Steam the chickpeas for 18 to 20 minutes, until very soft, before cooling and pureeing. Hummus made with steamed chickpeas will have a lighter taste than conventional hummus, and will also be tinted a pale green.

3. Shuck the chickpeas, dust them in a mixture of flour and seasonings, and saute them. Pan fried chickpeas can be served as part of a frito misto -- a platter of assorted fried foods that might include fried artichoke wedges, eggplant cutlets and calamari -- and served with lemon wedges.

Tags: Fresh chickpeas, canned chickpeas, Steam chickpeas, steamed chickpeas

Ways To Make Italian Salmon

Italian-style salmon can be prepared any number of ways.

Salmon is a versatile fish that takes well to different flavors, yet has a unique taste of its own. Adding an Italian flair to salmon can be achieved using many different techniques and ingredients. Salmon steaks and fillets can be prepared grilled, baked, pan-fried or broiled.

Italian Flavors and Basics

Think Italian, and a few ingredients are sure to pop up in your mind: tomato and basil, garlic, oregano, olive oil, and wine. The essence of Italian cuisine is simplicity and purity. Since Italy is a nation blessed with wonderful agriculture, using the highest-quality ingredients is an essential part of the food culture, so when cooking Italian-style dishes, always seek out the best products you can find and afford.

Italian Marinade

One way to infuse Italian flavor into salmon is to marinate the fish before cooking. A simple mix of olive oil with some fresh herbs such as oregano and parsley, along with chopped garlic and shallots, gives salmon a simple fresh flavor and keeps it moist as it cooks. White wine can be substituted for olive oil for a different flavor. Place the marinade ingredients in a plastic bag to mix, add the fish, and let sit for one to two hours.

Italian Spice Rub

A rub of dried herbs and spices applied to salmon adds a powerful flavor punch. Mix equal parts dried parsley, basil, oregano and crushed red pepper with salt and black pepper to taste; add chopped garlic and shallot with a bit of oil to moisten the mixture. Rub into the flesh of the salmon, covering completely, and let sit for at least 15 minutes before cooking.

Italian Sauce

Since salmon is a substantial fish with a strong flavor, it can take on flavors that normally overwhelm milder fish, like tomato sauce. Start with a large can of good-quality crushed tomatoes and cook them down in a saucepan. Some Italian ingredients to add are chopped garlic, olives, anchovy paste and capers. Fresh basil should be added only at the end of cooking, or it loses its flavor. Cream may also be added, if desired, to create a pink sauce. Spoon the sauce over the fish once it's cooked.

With Pasta

A simple salmon pasta makes a fresh, healthy meal. Cook pasta of your choice according to directions. Pan-fry chopped pieces of salmon in olive oil with garlic, chopped tomatoes, white wine, fresh herbs, and any in-season vegetables you can find, such as asparagus and peas. Toss in the pasta and some fresh basil or arugula. Garnish with a bit of lemon zest.

Tags: chopped garlic, before cooking, fresh herbs, Italian ingredients, olive with, some fresh

What Is A Hurricane Glass

Hurricane glass can refer to a drinking glass in which the hurricane cocktail is served, the glass chimney of a hurricane lamp or window protection during violent storms such as hurricanes.

The Drink

The invention of the cocktail is credited to Pat O'Brien's in New Orleans, Louisiana. Ian McNulty, a freelance writer who writes about the French Quarter, writes that the hurricane drink was created during World War II when bartenders were forced to buy cases of rum if they also wanted to buy whiskey. Thus, the bartenders were faced with having too much rum on their hands. They came up with a creative mix using a lot of rum and served the drink in a tall glass that was shaped like a hurricane glass, which is where the name comes from. Today the drink is still served in the same type of glass and it is a souvenir for visitors.

The Lamp

A hurricane lamp is known for its distinctive shape. Its shape was designed in such a way that the tall glass chimney would protect the oil-burning flame from wind. Once oil-burning lamps were no longer in vogue people still used them occasionally and have adapted the glass lamps into many shapes, sizes and colors. Today they are often electric, but still designed as if they need to block the draft.

The Glass

The hurricane glass is designed in the shape of the hurricane lamp chimney (the glass part that protected the flame). The glass has a short foot and is most often used to serve mixed drinks. It is a popular style that can be purchased in most stores where glassware is sold.

The Windows - Basics

Hurricane glass windows are designed to withstand hurricane winds over 140 mph and withstand impact from flying debris. The windows have two layers of glass, but in between those layers is a layer of plastic that cushions the glass and prevents breaking. In other words, they are shatter-resistant, as are car windshields which are designed to crack without pieces flying at passengers.

The Windows - Pros & Cons

A guide in the Sun-Sentinel newspaper (Fort Lauderdale, Florida) considers hurricane glass windows practical because they eliminate the need for storm shutters. The building will always be prepared for a storm, even if it is unexpected. However, they must be installed by a contractor and often require the window frame replacement, with costs running around $50 per square foot.

Tags: hurricane lamp, bartenders were, glass chimney, glass which, glass windows, hurricane glass

Make Cinema Popcorn

Popcorn

Popcorn is the type of food you just have to eat when you watch a movie. You can buy some microwaveable popcorn for home movies, but it just isn't the same as the cinema's popcorn. Cinema popcorn contains more salt and butter than normal popcorn, which means that it isn't that hard to make at home.

Instructions

1. Set up your popcorn machine on a table or countertop. Make sure you have room to fit a bowl underneath of the spout.

2. Place the kernels in the popcorn machine and turn it on. As the kernals pops, popcorn will fall out into your bowl. You will need 2 cups of popcorn per person so keep adding kernels until you have the amount you need for yourself and your guests.

3. Melt 3/4-cup of butter per person in the microwave. Pour it over the cooked popcorn and toss with your hands or with a pair of tongs.

4. Sprinkle a layer of salt over the top of your popcorn bowl. Toss the popcorn again and give one more coat of salt.

5. Place the popcorn in the individual brown lunch bags and serve hot.

Tags: popcorn machine, your popcorn

Make Kickin' Citrus Punch

When you have a party, you need to have punch. This citrus punch is really kicked up by the addition of berries and berry juices. Put this punch bowl out on any table, and it will not stay there for long. This Kickin' Citrus Punch is definitely a crowd pleaser.

Instructions

Kickin' Citrus Punch

1. Cut each orange into eight sections and lay onto a baking sheet. Cut stems off strawberries and then cut them in half, lay these on baking sheet as well. Slice lemon and limes into 1/8-inch to 1/4-inch pieces and lay these onto the baking sheet.

2. Place baking sheet into freezer. Freeze fruit for at least four (4) hours, until all fruit is hard.

3. In punch bowl, combine orange juice, grapefruit juice, grape juice, cranberry juice, lime juice and sugar. Stir until all sugar dissolves. Refrigerate until liquid is chilled, about one (1) hour.

4. Pull punch mix out of refrigerator. Add ginger ale. Pull frozen fruit out of freezer and add to punch. Take frozen berries (raspberries, blueberries and cherries) and add those to the punch as well. Place ladle into punch and serve cold.

Tags: baking sheet, Citrus Punch, Kickin Citrus, Kickin Citrus Punch, onto baking

Get The Wild Taste Out Of Deer Meat

Get the Wild Taste Out of Deer Meat

Deer meat, or venison, may not be your favorite meat because of its "wild" or "gamy" flavor. There is hope, however, if you want a healthy alternative to beef or pork but just don't like the extra "bite" you get from deer meat. Follow these simple steps to forget that you're eating deer.

Instructions

1. Begin soaking your deer meat in salt water with just a little bit of white vinegar at least 72 hours before you plan on cooking it. Make sure the meat is covered and refrigerated during the soaking process.

2. Change the water every 8 to 10 hours. The water will look like watered down blood-this is good. The blood is what gives the meat the wild game taste, so that's what you have to get out.

3. Continue to let the meat soak and change out the water until it becomes light pink. When the water is almost clear the soaking process is coming to an end.

4. Add more salt and white vinegar to the water (1/4 cup or more, depending on how much deer meat you are soaking). All of the blood should be out of the meat by 12 to 24 hours before you plan on cooking it.

5. Take the deer meat out of the salt water and vinegar solution after all the blood has come out of the meat.

6. Soak the deer meat in a good marinade for 12 to 24 hours prior to cooking.

Tags: before plan, before plan cooking, deer meat, deer meat, deer meat salt, hours before

Make Easy Meals For Kids

Encourage child involvement in these easy-to-follow recipe options.

Because they can be a bit persnickety, simplicity is the key to creating easy kids' meals. But "simple" need not be boring (and it better not be). Unlike pre-packaged, processed foods, creating homemade children's meals allow parents to maintain control of the ingredients used in preparation. Encourage children to be involved in the cooking process -- research supports that doing so encourages children to try new foods. Entrees like pizza and pasta are easily and safely done with a child's participation, and can be an opportunity to teach healthy eating habits. As an even healthier option, swap white flour with wheat, in the following recipe suggestions.

Instructions

1. Be as creative as you want to be with homemade pizza.

Easy-Peezy Pizza:

Gently spread and flatten the ball of pizza dough on a baking sheet pre-greased with olive oil until get you the desired size and thickness of the pizza form. Spoon about 3 tbsp. of pasta sauce over the dough. Sprinkle 3/4 cup of mozzarella cheese over the tomato sauce, adding more or less depending on taste. Here's where you can get creative: Let children decide a vegetable topping. Green or red bell peppers, onions, tomatoes, spinach, broccoli and zucchini cook nicely on pizza. Sprinkle 1/2 cup of diced chicken and bake until the cheese is melted and outside crust is light-to-golden brown.

2. Quick and yummy, quesadillas are a great choice for kids' meals.

Quick Quesadillas:

Put a cast-iron skillet on the stove on medium-high heat. Melt one tablespoon butter being careful not to overheat and burn it. Prepare the tortillas. Place one on a plate, and add enough Mexican cheese to cover the interior. Sprinkle on the chicken and add vegetables on hand. Diced tomatoes cook nicely on quesadillas. Cover with another tortilla, then cook in the skillet until both sides are crisp and golden brown. Add more butter for each additional quesadilla. Again, encourage your children to participate in the preparation and provide suggestions.

3. Use whole whole pasta as a substitute for regular pasta for exta fiber.

Tangy Basil Pasta:

Cook frozen green beans according to package directions. While the beans are cooking, prepare one package of spaghetti according to directions. Chop the basil bunch and add 1/4 cup Parmesan cheese, diced garlic cloves, and a tablespoon of olive oil into a large salad bowl. Add the green beans, pasta and 1 cup of cooked chicken. Serve immediately.

Tags: cook nicely, green beans, kids meals

Build A Wine Cellar Cabinet

Storing wine properly

A wine cellar cabinet includes a refrigeration unit. They are larger and deeper than non-refrigerated wine cabinets and include several independent temperature controls. According to Wine Cellars and More, wine should be placed in a dark, quiet, cool and humid area of your home. You want to maintain a constant temperature of 55 to 58 degrees Fahrenheit with 55 to 75 percent humidity.

Instructions

Design Your Wine Cellar Cabinet

1. Design your wine cellar cabinet. Include the following parts in your design: cabinet doors, back, top, sides and bottom.

2. Design a wine bottle insert. According to Wine Racks America, when you design the wine bottle insert, allow 3 1/2 inches for standard bottles and 4 1/4 inches for magnum bottles.

3. Design an area in the wine bottle insert to place the wine cooling system.

Build the Wine Cellar Cabinet

4. Cut structural insulated panels for the cabinet doors, back, top, sides, and bottom. According to HandyAmerican, structural insulated panels consist of expanded polystyrene (EPS) insulation sandwiched between two pieces of oriented strand board (OSB).

5. Attach sides to bottom with wood glue and screws.

6. Attach top to sides with wood glue and screws

7. Seal insides of cabinet with mastic or expanding foam sealant.

8. Attach door hinges and weatherstripping to doors, and then hang doors.

9. Add door latch to wine cellar cabinet.

Integrate the Wine Bottle Insert and Cooling System

10. Assemble the materials necessary for your wine bottle insert. Based on your design, the bottle insert can be assembled from wood, PVC pipe, chimney bricks or any other material that is strong enough to handle the wine bottle load. Make sure you provide enough space for the type of bottle you are using.

11. Build the bottle insert separate from the cabinet then integrate and fasten it securely to the inside of the cabinet.

12. Incorporate the wine cooling system making sure to include a hole in the back of the cabinet for the electric cord.

13. Feed the electric cord through the hole, then seal it.

14. Allow all sealing materials to dry well before using the cabinet.

Tags: bottle insert, wine bottle, sides bottom, According Wine, Attach sides, back sides

Uses For Mole Sauce

Mole sauce is a staple of Mexican cuisine.

Mole is a complex sauce used in Mexican dishes. It can contain upwards of 30 different ingredients, including chocolate, chili peppers, garlic, onions and nuts. Mole does not have one set recipe. The sauce varies across regions, communities and families. Mole comes from the Aztec word for stew. It is believed to have first been made for an archbishop in the late 17th century by a nun living in a convent outside of Mexico City.

Mole Poblano

Mole poblano is a chicken dish. The mole used in this recipe must have a noticeable chocolate taste to it. To make mole poblano, cook chicken with olive oil and garlic until it has browned. Pour the mole sauce over the chicken and bake it at 350 degrees Fahrenheit for one hour. You can add an extra touch by warming rum, igniting it and pouring it over the prepared chicken. Allow the dish to stand for a few minutes before serving.

Chicken Enchiladas in Mole Sauce

This dish requires 2 cups of mole sauce. Combine 2 cups of shredded chicken with 1/2 cup of shredded cheddar cheese. Roll this mixture into four warmed tortillas. Put 1/4 cup of mole sauce in a baking pan and add the rolled tortillas with the seams facing down. Add 1 1/2 cups of mole sauce and 1/2 cup of shredded cheddar cheese, pouring it over the tortillas. Bake the dish at 350 degrees Fahrenheit for 15 minutes.

Mole on Tacos

Mole sauce is traditionally served in turkey and chicken dishes. It can easily be added to tacos using these meats to enhance their flavor. Simply prepare hard or soft shelled tacos as you would normally. Use meat, cheese, lettuce, tomato and any other additions you usually use. Once you have done that, spoon mole sauce on top. Use as much as you like to create a rich-tasting, flavorful taco.

Bacon-Wrapped Turkey Breast with Hazelnut Mole

This dish requires the mole sauce to have a strong hazelnut taste. Take two turkey breast halves, wrap each with 1 lb. applewood-smoked bacon slices and place them on a large-rimmed baking sheet. Roast the turkey and bacon at 375 degrees Fahrenheit for 25 minutes, then reduce the heat to 325 degrees Fahrenheit until the reading on your turkey thermometer reads 155 degrees Fahrenheit for the thickest part of the meat. Cut the breasts into 1/3 inch slices. Spoon the mole sauce generously over a serving platter and arrange the meat on top of it.

Tags: mole sauce, degrees Fahrenheit, cheddar cheese, chicken with, cups mole, cups mole sauce

Make Homemade Chokecherry Wine

Chokecherries, or prunus virginiana, are a small fruit indigenous to North America, where in most parts of the country the tree grows wild. High in antioxidants, the berries are bright red when ripe and have an extremely bitter taste. Chokecherries should not be confused with chokeberries, which are an entirely different plant that share similar properties. Chokecherries have long been used for country wine-making because the fruits are plentiful and the wine-making easy.

Instructions

1. Wash the chokecherries in a strainer. Place them in a stainless steel stockpot.

2. Mash the chokecherries using a potato masher. All of the berries should be cracked and mashed so the juices will flow from the berries. You may want to do small batches of chokecherries at a time to insure thorough mashing.

3. Cover the stockpot with cheesecloth and allow the berries to ferment naturally for two to three days. Stir the berries at least once a day.

4. Add 1 gallon of cool water and 5 lbs. of sugar to the berries and stir until the sugar is dissolved into the juice.

5. Add 1 package of red wine yeast to the mixture, stirring to distribute throughout.

6. Recover the pot with cheesecloth. Tie the cloth to the outside of the pot with string if necessary to keep it in place.

7. Place the pot in a warm, dry area where it will remain undisturbed.

8. Allow the wine to ferment for three weeks.

9. Siphon the wine into jars or bottles using food grade plastic tubing.

10. Cap the jars or bottles and store for three to six months. The longer the chokecherry wine ages, the better it will taste.

Tags: jars bottles, with cheesecloth

Amish Pasta Salad

Pasta salads like this one are popular at picnics.

Pasta salads are widely appreciated for their versatility and ease of preparation. They are all but universal at picnics, backyard barbecues and family get-togethers across the country. Every family has its own favorites, but one of the most popular is Amish pasta salad. The combination of tender pasta, fresh vegetables and tangy dressing is pleasing to the palate and provides an agreeable variation in texture. The salad is usually made with elbow macaroni, but bow ties or small shells would work equally well.

Instructions

1. Boil a large pot of water with a pinch of salt. Add the pasta and cook at a full rolling boil, uncovered, stirring frequently. When tender, drain the pasta and rinse it with cold water. Set aside in the colander to drain dry.

2. Peel the onion and chop it finely. Place it in the salad bowl. Trim the celery, and slice it thinly. Core and seed the bell pepper, and dice it evenly into decorative pieces. Add these to the onions in the salad bowl.

3. Shell the eggs, and reserve one to garnish the salad. Separate the whites and yolks of the remaining three, and chop the whites. Add the whites to the salad bowl, along with the dill pickle relish.

4. Place the egg yolks in a separate bowl, and mash them with a fork. Add the salad dressing, mustard, white sugar, vinegar, salt and celery seed, and whisk until the ingredients form a smooth, pale yellow creamy mixture.

5. Add the dressing to the salad bowl, and toss well with the spatula. Add the cooked and cooled pasta, and stir again until liberally coated. Chill for at least one hour, or preferably overnight.

6. Slice the remaining hard boiled egg, and garnish the salad. Serve cold as a side with your favorite picnic dishes.

Tags: salad bowl, garnish salad, Pasta salads

Make Rennet

Rennet is a mixture of enzymes that mammals produce in the stomach to digest milk, and it is used to make cheese. It contains a proteolytic enzyme, or protease, that causes milk to coagulate and makes it separate into curds and whey, or solids and liquids. For vegetarians, there are non-animal enzymes that can be used to make cheese.

Instructions

1. Clean the stomach of the calf as soon after the animal's death as possible. Do this by using your hands and scrubbing the interior and exterior of the stomach in cold running water and sea salt. Handfuls of salt can be used to scour the entire area prior to adding water, and this will help to preserve the stomach as well.

2. Scratch away any particles of food or bile that may be stuck to the inner walls of the stomach. This task is much easier if the calf has not been fed 12 hours prior to slaughter.

3. Tack the stomach on a wooden frame to dry for 24 hours in direct sunlight. This will help to rid the stomach of any bacteria or fungus that will cause health hazards.

4. Remove the stomach from the frame, and cut it into squares. These squares should be small enough to fit inside a bowl without hanging out. Pack in sea salt and apply the lid for later use.

5. When you are ready to use the rennet, soak a square in cold water for half an hour and wash gently. Once clean, place it in the milk with a string tied around so it can be pulled out without damaging the curd in the cheese-making process.

Tags: enzymes that, make cheese, used make, used make cheese, will help