Make A Beer Dispenser For The Refrigerator

Would you like to come home from a hard day of work and enjoy a perfectly poured beer from the comfort of your own home? Imagine having friends and family over and not having to pay store prices to stock up on refreshments. By converting an ordinary fridge to dispense beer, you save yourself time, money and stress. Why not make things as convenient as possible for yourself? Converting a fridge into a beer dispenser is perfectly safe and doesn't add any stress to the refrigerator. Just set the fridge at your preferred temperature and you're good to go.

Instructions

1. Take out all shelves and drawers from your fridge. Measure the height, width and depth of the inside of your refrigerator.

2. Buy an appropriately sized keg. Although kegs come in a variety of sizes, the most common are the mini-keg, the quarter barrel and the half-keg.

3. Find a suitable place on the inside of the refrigerator door to drill a hole completely through from the front. This should be near the top of the door, a couple inches down.

4. Place the shank into the newly drilled hole from the front and secure it with a nut on the inside of the fridge door.

5. Place the CO2 tank and the keg inside the refrigerator, and attach the hose from the gas tank to the keg regulator. Use a flat-head screwdriver to ensure that the hose is securely attached.

6. Attach the faucet to the shank and tighten the nut clockwise.

7. Attach another hose line through the shank from the keg.

Tags: from front, inside refrigerator

Make Tea Sandwiches

Tea sandwiches are a dainty complement to afternoon tea.

Afternoon tea has been a tradition in England since the 1800s. Lunch was a small meal at the time, so afternoon tea was used to provide a light meal at 4 p.m. to help stave off hunger pains until the evening meal. Traditional tea sandwich recipes share five characteristics: they're small, crustless, thin-sliced, flavorful, and they're spread with soft butter or cream cheese. Tea sandwich recipes can be varied and easy to follow.

Instructions

1. Combine 1/2 cup of room temperature unsalted butter and 1/2 cup of coarsely chopped watercress in a bowl.

2. Lay out an equal number of bread slices. Spread a thin layer of the watercress mixture on one side of each of the bread slices. Freezing the bread prior to making the sandwiches will make it easier to handle and cut.

3. Place thin slices of the seedless cucumber on half of the bread slices. Sprinkle a little salt on the cucumbers and cover with some of the alfalfa sprouts. Place the remaining slices of bread on top of cucumbers and sprouts, buttered side down.

4. Cut the crust from each sandwich, then cut in half diagonally twice to create four small triangles.

5. Arrange triangle tea sandwiches on a tray and garnish decoratively. Cover with waxed paper and place in refrigerator until needed.

Tags: bread slices, sandwich recipes

Start An Ice Cream Parlor

During the warm weather months, it’s always fun to think about owning your own ice cream parlor. Endless vats of yummy ice cream for you to enjoy- and generate income from. In warmer climates, and ice cream parlor can be a year round income source. In cooler climates, and ice cream parlor can be a great way to generate a significant income during peak months that will help support you during lean months.

Instructions

Start an Ice Cream Parlor

1. Size up the competition. Visit the other ice cream parlors in the area you’d like to be in. What do they have or offer that works? What doesn’t work? Determine what you would improve or keep if it were your establishment.

2. Secure financing for your ice cream parlor. Businesses typically have many up front expenses and don’t turn a profit for the first three years. You’ll need to go to your local bank and get a small business loan to assist you.

3. Decide whether or not you would like to own a franchise. Many established ice cream parlors offer the opportunity to buy a franchise of their operation. This can be very handy in that there is an already established image and reputation for your parlor.

4. Decide what type of ice creams and snacks you want to offer. Simpler can be easier. Ice cream parlors can keep it simple by offering soft serve and regular ice cream. They can also offer sundaes and shakes as well as other treats. Deciding what your menu will consist of will help you get an idea of pricing and staffing needs.

5. Determine the best location for your ice cream parlor. There are many different types of locations to lease for your ice cream parlor. If you have a beach nearby, this can be a great opportunity to snag impulse buyers. Shopping centers allow for a lot of foot traffic. Stand alone shops can be in accessible areas. Make sure the are you choose is zoned for commercial use and get the proper permits to operate the ice cream parlor.

6. Figure out your architectural needs. The location you choose will also depend on the set up of the space you need. If you want to offer inside seating to your customers, make sure the location you choose has adequate square footage. If you’d like to offer outside or patio seating, make sure that codes and your lease allow for that.

7. Find suppliers and determine pricing. The price that your suppliers charge you will directly affect the price you can offer your customers. Make sure that you choose suppliers who allow you to competitively price your products while still making a profit.

8. Develop a marketing plan and implement it. You wil need to advertise your ice cream parlor. What works for other parlors in your area? Direct mail, television ads, radio spots and coupons in local publications are all options.

Tags: your cream, your cream parlor, cream parlor, cream parlor, cream parlors, climates cream, climates cream parlor

Make Chocolate And Orange Cake

Adding fruit to cake recipes makes a rich, interesting variation on old-fashioned chocolate cake. Orange juice adds sweetness and orange rind adds a bit more complexity. This cake makes a wonderful dessert for almost any occasion, as it can be elegantly frosted for special events or simply eaten plain for an everyday dessert.

Instructions

Make Chocolate and Orange Cake

1. Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch cake pan with butter.

2. Beat the sugar and butter with an electric mixer in a large mixing bowl until the mixture becomes light and airy. Add the eggs one at a time and continue beating the mixture.

3. Fold in the sifted flour slowly, mixing by hand or at low-speed continuously.

4. Divide the mixture into two bowls. Add the cocoa and milk to one bowl and mix by hand. Add the orange juice and orange rind to the other bowl.

5. Add the contents of both bowls to the cake pan, swirling with the tines of a fork to create a marbled effect.

6. Bake at 375 F for 25-30 minutes.

7. Allow the cake to cool for 10 minutes in the pan and then transfer to a wire cooling rack for 10 to 15 minutes before topping with your favorite frosting. Serve warm.

Tags: Chocolate Orange, Chocolate Orange Cake, Make Chocolate, Make Chocolate Orange, Orange Cake, orange rind

Make Homemade Cinnamonraisin French Toast

Whether you're looking for a way to spice up your weekend breakfast or want a warm late night snack, cinnamon raisin French toast fits the bill. French toast is also a great use for day-old or stale bread. This recipe makes eight slices (4 servings) of fluffy French toast with a lightly crisp outer crust. For extra flavor, try making it with raisin bread. Serve with maple syrup or lightly dusted with confectioner's sugar and cinnamon.

Instructions

1. Beat the eggs, half-and-half and cinnamon until thoroughly mixed.

2. Heat half of the butter in a large skillet over medium heat. While the butter is heating, dip four slices of bread in the egg mixture to coat both sides.

3. Drop four or five raisins into each quarter of the skillet. Place the bread slices on top to cover the raisins. Sprinkle a few more raisins on top of the bread. Fry the bread in the skillet until browned on both sides.

4. Repeat Steps 2 and 3 with the remaining half of the butter and four slices of bread.

5. Dust with confectioner's sugar if desired and serve immediately.

Tags: French toast, both sides, confectioner sugar, four slices, four slices bread, half butter, slices bread

Shred Brussel Sprouts

Shred tiny brussels sprouts to expand your cooking methods for this vegetable.

Shredding Brussels sprouts shortens the cooking time and makes them useable in chilled, uncooked recipes like cole slaw. Unlike their larger cruciferous cousin the cabbage, Brussels sprouts do not lend themselves to easy shredding. The tiny size of brussels sprouts prevents the cook from safely grating them on a box grater. For dishes requiring shredded sprouts, opt for a food processor for a more powerful option than any manual kitchen device.

Instructions

1. Wash the Brussels sprouts and pat dry.

2. Cut the hard core off the base of larger sprouts.

3. Halve the Brussels sprouts if needed to fit down the chute of your food processor.

4. Attach the shredding disc to your food processor.

5. Feed the Brussels sprouts down the chute of your food processor to shred them.

Alternatively, thinly slice the halved Brussels sprouts with a knife if you do not have a food processor.

Tags: food processor, Brussels sprouts, your food processor, your food, brussels sprouts, Brussels sprouts, chute your

Freeze Bruschetta

Brushetta is a tomato and basil topping for bread.

Perhaps a neighbor gave you some of their bounty of tomato harvest. You can't eat the tomatoes all at once and you would like to prepare a bruschetta to eat now and keep some for another time. According to the University of Minnesota, you can prepare tomato products and keep them frozen to use later. If the tomato recipe is hot, cool it on the counter first to cool to room temperature, then freeze. A brushetta is a cold dish, so it can go directly into the freezer.

Instructions

1. Use a permanent marker to write the date on the container; either a freezer bag or plastic freezer container with a lid. If you don't want to write on the container, put any type of tape on it and write the date on the tape.

2. Ladle the brushetta from its container into the plastic containers or freezer bags you intend to keep it in. Keep 1 1/2 inches of "head room" at the top of the container so when the bruschetta freezes and expands, the container won't explode in your freezer. Head room is empty space.

3. Put the lid on the container or close the zipper on the bag and place in the freezer. Lay freezer bags on their sides.

Tags: freezer bags, write date

Make Homestyle Meatloaf

Top with ketchup and pair with some home cooked mash potatoes and veggies.

Meatloaf is a classic home-cooked meal that can comfort and satisfy the appetites of those you love. Homestyle meatloaf is also an easy recipe you can throw together in a pinch should you need a hearty meal. Next time you're trying to figure out what's for dinner, but don't feel like anything too complicated, consider making some homestyle meatloaf for you and your family.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Cut the green pepper in half lengthwise and remove the core and seeds from one side and store the other half. Chop the green pepper half and set it aside for later use. Chop up half of a large onion as well to yield half a cup.

2. Place ground beef in a large mixing bowl along with one egg and 1/2 cup of dried breadcrumbs. Wash your hands. Then knead and mix the beef, squeezing it between your fingers, pressing down on it and flipping it over continuously in the bowl for a minute.

3. Add in your green pepper and onion along with half a teaspoon each of salt, black pepper and garlic powder. Continue mixing the meat with your hand for two more minutes to make sure the ingredients are evenly mixed.

4. Place the mixture into an 8-by-4-inch metal baking pan. Bake for one hour and 20 minutes. Then stick a meat thermometer into the center of your loaf to see if it has reached 160 degrees Fahrenheit. If it has, remove the loaf. Otherwise cook it an additional five minutes and check again and continue doing so until the internal temperature reaches 160 degrees Fahrenheit.

5. Spread a layer of ketchup atop your meatloaf while it is hot and let it sit for five minutes. Slice it up and serve.

Tags: degrees Fahrenheit, green pepper, along with, five minutes, green pepper half, pepper half

Get Rid Of Wine Stains

While removing wine stains from clothing, carpets, napkins and tablecloths might be difficult, it doesn't have to be impossible. Act quickly and follow these simple instructions to achieve success.

Instructions

1. Immediately blot the area with a warm sponge or rag. Do not rub; rubbing will further embed the stain. Sprinkle talcum powder, corn starch or baking soda on the stain. The powder will help absorb the wine. Once it is dry shake off any excess powder or use a soft bristle brush to remove any remaining residue.

2. Mix equal amounts of hydrogen peroxide with Dawn dishwashing liquid if the stain persists. Apply the solution directly to the stain with either a spray bottle or sponge. (According to a study by a University of California high school intern, this was the best treatment for wine stains.) If you are removing a wine stain from an article of clothing, wash garment immediately after applying solution to ensure the hydrogen peroxide doesn't bleach your clothes.

3. Try a commercial product such as Shout, Wine Away, Dri-Clean or OxiClean to remove the stain if the above two treatments do not work.

Tags: hydrogen peroxide, removing wine, wine stains

Cleanse The Mouth Palette

Wine tasting events typically recomend palette cleansing between each wine.

At a wine or beer tasting event, or an evening of fine dining, it is preferable to cleanse your palette in between each new flavor you taste. According to Sidney Wilfred Mintz, author of "Tasting Food, Tasting Freedom," cleansing your palette allows you to fully appreciate the flavors of each new food or drink you try. Many restaurants or wine tasting events offer palette-cleansing options to ensure you get the most from each flavor. However, approaching the event with the knowledge of use these aids will save embarrassment and enhance your experience.

Instructions

1. Begin your dining or tasting experience with light flavors.

2. Eat a small mouthful of light bread or crackers. Take your time chewing to cleanse your palette thoroughly. Do not eat the bread or crackers with butter or any other additive.

3. Drink four or five sips of water to wash down the bread. Do not add any sort of flavoring to your water.

4. Eat another small mouthful of bread or crackers, followed by four or five sips of unflavored water.

5. Do not eat or drink anything for two to five minutes. According to Michael Schuster, author of "Essential Winetasting," this allows your palette time to breathe and readies you to fully taste when sampling the next food or drink.

Tags: your palette, bread crackers, between each, cleanse your, cleanse your palette, each flavor, five sips

Different Kinds Of Cheeses

Cheese is available in mild to strong flavors and in assorted textures.

Cheese is produced around the world from the milk of various animals. It is one of the most versatile foods available and adds texture, volume and taste to sweet and savory dishes. Different kinds of cheese have distinct flavors and uses and are consumed straight from the package or incorporated into hot and cold recipes.

Fresh Cheese

This is typically the mildest type of cheese as it is not aged, which intensifies the flavor of cheese. Fresh cheese is creamy and has a delicate flavor. Common types include cottage, farmer's and cream cheese, as well as ricotta, mascarpone, queso fresco, quark, fromage blanc, feta and fresh mozzarella, which is also sold as an aged variety. Cheeses in this category are often spooned or spread on fruits, salads, crackers and bread as well as ingredients in dishes like lasagna and cheesecake.

Soft and Semi-Soft Cheese Types

This category includes soft-ripened, blue and washed-rind cheeses. Brie and Camembert are the most recognized soft-ripened cheeses that have mottled white rinds that imbue the cheese with flavor and are totally edible. The longer this type of cheese ages, the more pungent and liquid its body becomes. It is frequently served with crackers or bread rounds.

Semi-soft cheeses are good for melting and include Colby, Monterey Jack, fontina and Havarti. Blue cheeses are injected with a special mold that creates veins throughout their interior and gives them strong taste and soft, crumbly textures good in salads and toppings. Widely available blue cheeses include Stilton, Maytag, Danish, Gorgonzola and Roquefort.

Washed-rind cheeses have heady aromas and earthy tastes imparted by the beer, wine, brine or combination of these agents used for washing. Limburger and Muenster are the most available in this group and are eaten alone or with fruit or crackers.

Semi-hard and Hard Cheeses

Cheddar is the most recognizable semi-hard cheese, with flavors that range from mild to sharp, depending on how long it is aged. Swiss cheese, found in many sandwiches and hot savory dishes, is another popular semi-hard cheese whose sharpness is determined by how large its holes are, denoting longer aging. Very hard cheeses predominantly used for grating include Parmesan and Romano.

Pressed Cheese

Uncooked pressed cheese, which includes semi-hard varieties like cheddar, Edam and Gouda, is physically pressed to remove the largest amount of whey and increase its shelf life. These kinds of cheese are good for snacking and cooking. Hard cheeses that are frequently ripened for years are cooked before they are pressed and include Parmigiano-Reggiano, Romano, Asiago and Gouda. The latter types are eaten at various stages of aging, with the younger ones being milder and easy to slice and the older, more flavorful types suitable for grating and shredding.

Tags: cheese with, cheeses that, crackers bread, kinds cheese, savory dishes

Make Red Lobster Aztec Chicken

Red Lobster is known for its seafood dishes, but they have a number of menu items that appeal to non-seafood eaters as well. One of the most popular items on the menu is their Aztec Chicken, which the menu describes as a chicken breast grilled with chipotle seasoning and topped with tequila-lime sauce. Although the restaurant will not reveal their recipe, this recipe makes something pretty similar and equally tasty.

Instructions

Make the Chipotle Grilled Chicken

1. Combine chipotles in adobo, olive oil, and garlic cloves in a food processor or blender and puree until they form a paste. Add the chopped onion, cilantro, paprika, cumin, chili powder, and salt; process until onion is finely chopped.

2. Transfer 1/4 cup of the chipotle mixture to small bowl. Cover the bowl and put it in the refrigerator.

3. Place the chicken breasts in a glass baking dish and cover them with the remaining chipotle sauce. Cover this dish and refrigerate it overnight.

4. Spray the grill rack with nonstick cooking spray. Prepare the grill to cook your chicken (turn on the gas, light the charcoal or whatever it takes).

5. Grill the chicken breasts until they are cooked through, about 30 minutes in all, moving them to a cooler part of grill as needed to prevent them from burning. Brush the chicken with reserved marinade during last 5 minutes of grilling. Transfer it to a platter and serve it topped with the tequila-lime sauce. Serve pico de gallo salsa and sour cream on the side.

Make the Tequila-Lime Sauce

6. Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a small saucepan over high heat. Bring the sauce to a boil, then turn the heat down and simmer until it has reduced by half.

7. Stir in the cream, let simmer for three more minutes. Cut the butter into small chunks and whisk it in to the sauce.

8. Remove the sauce from the heat. Continue whisking it until all of the butter is melted. Pour it over the chicken and serve.

Tags: Aztec Chicken, chicken breasts, tequila-lime sauce, topped with, topped with tequila-lime

Homemade Soy Chips

Soy chips are a healthy alternative to potato chips.

Many snacks are loaded with saturated fat, artificial colors and flavors, and chemicals to enhance the taste and shelf life. Potato chips are a favorite snack for many people but are often loaded with unhealthy ingredients. If you are health-conscious but sometimes crave the crunchy and salty treats, there are healthy alternatives. Soy chips may be a good replacement snack that is healthy and tasty. You can make your own soy chips with your choice of flavors in a few minutes.

Instructions

1. Pour the yeast and 1/2 cup of lukewarm milk in a bowl and let it sit for about 15 to 20 minutes.

2. Pour 1/2 cup of milk and sugar in a small mixing bowl. Add a dash of salt and other seasonings of your choice, soft butter and 2 eggs. Mix all of the ingredients with a whisk or large spoon.

3. Mix the soybean powder and plain flour in a large bowl with your hands.

4. Pour the mixtures from steps 1 and 2 into the soybean powder and plain flour mixture. Allow the dough to rise for 2 hours in a covered, warm place.

5. Rub oil on your cookie sheets.

6. Roll dough with the rolling pin until flat and place the flat dough on the sheets.

7. Beat 1 egg with a whisk in a bowl. Dip the basting brush into the egg and brush the dough with the egg.

8. Bake the dough in the oven on medium heat for about 15 minutes. Allow it to cool and break the dough in pieces.

Tags: about minutes, dough with, loaded with, plain flour, powder plain, powder plain flour

Make Raw Almond Milk

Raw almond milk is simple to make and is loaded with nutrients. For those avoiding animal products, making milk of almonds is an alternative to using cow or goat's milk. With simple steps and a few ingredients and tools, you can make it in your own kitchen.

Instructions

1. Soak 1 cup of almonds in a large bowl of water. Leave for a few hours, or overnight.

2. Drain almonds and place in a powerful blender. Add 3 cups of water, a pinch of salt and a teaspoon of vanilla.

3. Add sweetener to the blender. How much you add depends on the sweetener you prefer. Honey, liquid stevia or agave nectar are sweeteners you may consider. Start with a small amount. You can add more later.

4. Blend at the highest speed for about one minute until it is smooth and foamy.

5. Perform a taste test. If your almond milk needs more sweetener, add it now. If your almond milk still has too many chunks of almonds, blend it a bit longer.

6. Strain with cheesecloth if desired. Many people enjoy almond milk as it is. Others prefer all the small, almond particles strained out.

Tags: almond milk, your almond, your almond milk

Romantic Restaurants In Dallas

Dallas has many romantic restaurants.

Dallas, Texas, is a diverse city with a wide variety of museums, theater, restaurants, and other attractions, and it has a lot to offer a couple looking for an intimate evening out on the town. The city features dozens of romantic restaurants with fine food, wine, candlelight, quality service and a cozy atmosphere.

Mercy Wine Bar

At the Mercy Wine Bar, customers can enjoy a glass of wine on their way to a show, a full meal with the perfect bottle, a celebratory glass of champagne, or a nightcap with dessert. Mercy offers 100 wines by the glass and 50 by the bottle, with a selection that covers 10 countries.

The menu includes cheeses, salads, pastas, seafood, filets and desserts. The decor is described as "Tuscan village with a touch of South Beach" and features couches and cozy chairs along with tables.

Mercy Wine Bar

5100 Belt Line Rd., Suite 544

Dallas, TX 75254

(972) 702-9463‎

mercywinebar.com

Sambuca

Located in Dallas' artsy warehouse district, Sambuca offers fine dining with live music in a variety of styles, including sultry singers, jazz and R&B. The outdoor lounge also offers a view of the band and a courtyard to stroll in after your meal.

In addition to a large selection of wines and beverages, the menu also includes bisques and soups, pizzas, pasta, seafood, chops and steaks, as well as streusels, cakes and bread puddings for dessert.

Sambuca

2120 McKinney Ave.

Dallas, TX 75201

(214) 744-0820

sambucarestaurant.com

Aurora

With a European-inspired bar, suede walls and exotic wood, Aurora's romantic ambiance is ideal for a couple's night out. The menu, described as "French-influenced New American cuisine," includes caviar, crab, lobster, foie gras, beef, duck and lamb dishes. Aurora also offers a selection of parfaits and ice creams for dessert, and the wine menu includes dozens of whites and reds. For an extra-special evening, Aurora's meeting planners can help customize your evening.

Aurora

4216 Oak Lawn Ave.

Dallas, TX 75219

(214) 528-9400‎

auroradallas.com

Tags: Mercy Wine, also offers, evening Aurora, menu includes, romantic restaurants

Cool Cornbread

Cornbread goes with many different types of meals. It is easy to make plain or with jalapeno peppers or other added ingredients. Once the cornbread is finished baking, you must cool it before serving. Uncooled cornbread will be mushy.

Instructions

1. Bake the cornbread in the oven for the allotted amount of time indicated on the box or recipe.

2. Take the cornbread out of the oven, but do not remove it from the pan. Wiggle the pan a little bit to make sure the cornbread slides a little. This will help you determine if the cornbread stuck to the pan or not.

3. Set the pan of warm cornbread on a cooling rack.

4. Leave the pans of cornbread on the cooling rack for at least 20 minutes. The longer you leave them, the better. This will allow the center part of the cornbread to harden. The center will be a little mushy when it first comes out of the oven, but will harden as it cools on the cooling rack. This is why it is essential to always cool your cornbread before cutting or eating it.

5. Cut the cornbread into small square pieces and place them on a serving plate. If the cornbread gets cold, you can place it in the microwave for a few seconds to warm it again. Enjoy your cornbread.

Tags: cooling rack, cornbread cooling, cornbread cooling rack, cornbread oven, This will, your cornbread

Make Smoked Gouda Cheese

Gouda cheese is named after a city in the Netherlands.

Smoking is a cooking process in which food is preserved by exposing it to low heat and aromatic smoke for several hours. Although this method is commonly associated with the preparation of meat and fish, cheese can also be smoked at temperatures less than 90 degrees in a process known as cold smoking, which imparts a rich flavor to cheeses. Smoked cheeses, such as smoked Gouda, are ideal for use in appetizers, salads, omelets or as part of an after-dinner cheese plate.

Instructions

1. Unwrap the Gouda cheese block and allow it to rest at room temperature for several hours. The cheese will form a skin that will prevent it from melting during the smoking process.

2. Light your smoker's charcoal and allow it to burn down to a few hot embers.

3. Soak the hickory wood chips in water for 20 minutes.

4. Add the hickory chips to the charcoal embers.

5. Raise the grill on your smoker to the highest point possible and place the cheese in a cast iron pan on the grill.

6. Replace the cover of the smoker with the vents open. This will allow for heat to dissipate from inside the smoking chamber.

7. Smoke the cheese for up to 2 hours, turning it over every 30 minutes.

8. Remove the cheese and allow it to cool before slicing or wrapping it.

Tags: Gouda cheese, several hours, your smoker

Roast A Small Commercial Duck

A small roasted duck can be the highlight of a delicious meal.

Roast duck is a delicious dish that is a popular main course at holiday gatherings and special occasions. If you're only serving two or three dinner guests, you can roast a small duck. Roasting the duck using the proper cooking techniques will decrease the amount of fat in the duck and ensure that the duck is cooked to perfection with a thin and crispy skin.

Instructions

1. Preheat the oven to 350 degrees F.

2. Trim all excess fat from the duck's neck and body cavity. Rinse the duck when you are finished and pat it dry with clean paper towels.

3. Poke very small holes all over the duck's body, leaving about 1 inch between the holes. Be sure to poke only the skin and the fat underneath and not the meat. The holes will allow more fat to drain from the duck during roasting.

4. Place the duck, breast side up, on a standing rack in a roasting pan and pour 2 cups boiling water over the duck. The boiling water helps to melt the layer of fat underneath the skin as well as tightening the skin on the duck. The rack keeps the duck raised and prevents it from sitting in the fat that is released during roasting. Also, the fat can drain more easily when the duck is elevated on the rack.

5. Let the duck cool briefly and then pour any water that may be in the cavity into the pan. Use paper towels to pat the duck dry on the outside as well as inside the cavity.

6. Add seasonings to your duck. Whether you use a spice rub, glaze or just salt and pepper, be sure to season both the inside and outside of the duck.

7. Roast the duck, breast side up, for 3 hours, turning the bird every half hour. Check the duck for doneness by inserting a meat thermometer into the thickest part of the thigh or breast. The temperature should be no lower than 165°F. If the proper internal temperature has not been reached, continue cooking the duck and checking for doneness in 10-minute increments.

8. Remove the duck from the oven and tilt the duck to drain any additional liquid from the cavity into the pan.

9. Place the duck on a cutting board or serving platter and let it rest for 15 minutes. The extra time will let the juices settle before you carve the duck.

Tags: boiling water, breast side, cavity into, duck breast, duck breast side, duck Roast, during roasting

Make A Grilled Chicken Sandwich

Re-create a grilled chicken sandwich from your favorite restaurant, or make your own original creation. As long as you have a grill, you can cook boneless, skinless chicken for a quick lunch or dinner. Then customize the grilled chicken sandwich with your favorite bread, sauce or toppings.

Instructions

1. Clean and trim the fat from four boneless, skinless chicken breasts. Place the chicken in a glass dish or a bowl and pour at least 1 1/4 cup of the marinade of your choice, whether it's Italian, lemon pepper, red pepper sauce or mesquite. Cover and marinate for a minimum of 30 minutes.

2. Wash your hands before handling the other ingredients and any utensils. Set the grill temperature to medium high heat. While the grill is heating, wash and shred four leaves from a romaine lettuce head. Or use some bagged lettuce if that's more convenient.

3. Cut both ends of one large tomato, then cut crosswise into four 1/2-inch-thick slices. Also, cut one onion crosswise into four 1/2-inch slices. Put them aside for later.

4. Remove the chicken breasts from the marinade and place them on the grill. Cook for 10 minutes on each side, although you may have to cook slightly longer until the chicken is done throughout. Use a meat thermometer to check the internal temperature of the chicken, which should be between 165 and 170 degrees F.

5. Find some extra space on your grill. Toast the insides of 4 hamburger or sourdough rolls for 1 minute until golden. Grill the 4 onion slices for 1 minute if you want that sauteed or charbroiled taste instead of raw.

6. Spread 1/4 cup of mayonnaise inside the top and bottom halves of the buns. Make 4 grilled chicken sandwiches. Add a grilled chicken breast, a lettuce leaf, a tomato slice and an onion slice to each sandwich.

Tags: grilled chicken, boneless skinless, boneless skinless chicken, chicken breasts, chicken sandwich, crosswise into, crosswise into four

Recipes

Recipe to make shrimp fra diavolo. This is an easy recipe to cook shrimp fra diavolo. Prepare and serve shrimp fra diavolo for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in cooking your Shrimp Fra Diavolo with this recipe is to toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.

2. Step two in cooking your Shrimp Fra Diavolo with easy recipes like this one, is to heat the 3 tbsp oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.

3. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 tsp of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.

4. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.

5. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.

6. The final step to make Shrimp Fra Diavolo with this recipe is to stir in the parsley and basil. Season with more salt, to taste, and serve.

Tags: about minutes, Diavolo with, easy recipes, Shrimp Diavolo, Shrimp Diavolo with, your Shrimp Diavolo, about minute

Cole Slaw Ideas

Coleslaw is a colorful cabbage dish you can prepare in a variety of ways.

Taken from the Dutch word "koolsla," the term "coleslaw" simply means cabbage salad. Though mayonnaise and vinegar are typical coleslaw dressings, anything qualifies as coleslaw as long as cabbage is the main ingredient. Thanks to this very loose rule, the possibilities to put your own spin on this simple salad are virtually endless. Add an unexpected ingredient or serve the dish warm. Even a touch of ethnicity makes this traditional dish new and exciting.

Try Something New

Whether you're experimenting with a new ingredient or variations of the classic ones, variety is the spice of life when it comes to your coleslaw. Add the sweet taste of fall with apples and raisins, or some radishes for a bit of spice. Liven the flavor with pineapple, pimento or bell peppers, or simply use red cabbage instead of green. Experiment with pickles and dressing, or garnish the salad with bright, fresh tomatoes.

Heat Things Up

Some slaw recipes are served warm as a side dish, rather than a chilled salad. Opt for a sweet recipe with honey or the hints of savory bacon or ham. Add broccoli slaw or shredded zucchini for another layer of flavor as well as vitamins and nutrients. You can also heat up the traditional combination of cabbage, carrot and vinegar with the use of mustard seeds to add a little spice.

Go Ethnic

Just as Indian slaw can include things like hot bacon, other cultural diversity includes those who are German, Mexican, Asian and Greek. The German version of coleslaw includes onions, pimento peppers and celery seeds. The Mexican variety can include both red and green cabbage as well as yogurt and smoky cumin. For an Asian slaw, add ramen noodles to your cabbage, as well as almonds and savory soy sauce. For a healthy taste of the Mediterranean, use olive oil in the dressing and top your dish with feta cheese and marinated Greek olives.

Tags: cabbage well

Make A Velvety Cheese Queso Dip

You can obtain that velvety texture without resorting to "fake cheese."

If you don't want to use a processed cheese product to make a smooth sauce for your tortilla chips, queso dip can be made with real cheese while still yielding that velvety texture you love. The basis of your dip will be a roux that allows the cheese to seamlessly meld into the sauce without separating or curdling. Making this dip requires close attention to temperature monitoring and other small adjustments.

Instructions

1. Saute the onions in oil for about 10 minutes over medium heat. Lower the heat and add the garlic, cooking that for an additional five minutes. Set aside.

2. Make a roux by melting the butter in a pan over low heat. Whisk in the flour and combine.

3. Raise the temperature slightly until there is some bubbling in the saucepan, then whisk in a small amount of milk.

4. Stir the initial bit of milk, then add the rest of the milk, raising the temperature to medium and continuing to stir.

5. Whisk and stir for about 10 minutes until you see thickening. Lower the heat to add the spices, green chilies, jalapenos, salt and pepper.

6. Shut off the heat and add the grated cheese in handfuls, mixing to blend in each handful until incorporated.

7. Adjust the seasonings and pour into a crock pot to retain heat.

8. Serve immediately with tortilla chips.

Tags: about minutes, Lower heat, that velvety, that velvety texture, tortilla chips, velvety texture

What Spices Go Best With Ham & Potato Soup

Spices are obtained from the fruit, seeds, bark, flowers or roots of plants.

Spices create variety in the foods we eat. Although many people commonly use the terms herbs and spices interchangeably, they are different from one another. Herbs are leaves taken from herbaceous plants; spices are taken from the roots, flowers, seeds, fruits or bark of plants. Spices add distinct flavors to many foods, and a simple ham and potato soup can take on exotic flavors with the right combination of herbs and spices.

Nutmeg

Use leftover ham to make soups.

Nutmeg is a spice used throughout the world in sweet and savory dishes and is a common addition to potato dishes, cured meats and soups. A little nutmeg adds a distinct dimension to ham and potato soup. A little nutmeg adds subtle flavor but it can be very overwhelming if used in excess. Pair nutmeg with other aromatics, such as leeks, onions and carrots.

Cinnamon

Pork and cinnamon, a spice made from bark, are a delicious combination, especially with the addition of sweet fruits. A soup with a bit of a sweeter taste can be made from ham and potatoes with peeled, chopped apples and cinnamon. You also can add dried cranberries, dried apricots or raisins with or as a replacement for the apples.

Cloves

Ham and potatoes are a common combination.

Cloves, a spice made from bulbs, are a common addition to ham on special occasions such as Christmas or Easter. Reminiscent of holiday feast is a broth-based soup of ham and potatoes simmered with clove and a squeeze of fresh orange juice to finish it off.

Coriander

Coriander and fennel, both herbs, are a wonderful combination. Fennel has a licorice flavor that pairs wonderfully with pork. Add thinly sliced fennel and a teaspoon of coriander seeds with other aromatics (such as garlic, onion and carrots), and saut with white wine before continuing with your ham and potato soup.

Garlic

Roasted garlic adds a rich flavor to ham and potato soup.

Garlic sometimes seems to be in a category of its own, but it is classified as a spice. Roasted garlic adds rich, sweet flavor to a creamy ham and potato soup. You can make your own roasted garlic by placing some peeled, whole garlic cloves in an oven-safe dish. Cover with olive oil and cook at 350 degrees F. for one hour. Mash a few and add them at the very end for added depth of flavor. Fresh garlic can also be used; saut it with your aromatics when you begin the soup.

Dill

The seeds of the dill weed have a very distinct and strong flavor. This herb has many similar flavors to fennel and anise seed, which both have hints of licorice. Use dill seeds sparingly in addition to leeks and white beans for a hearty European soup that could be served as an appetizer or as a main course with a salad or sandwich.

Tags: potato soup, made from, adds rich, aromatics such, common addition, garlic adds

Cook Meat Sauce

Cook Meat Sauce

A meat sauce is delicious served over a starchy food, such as rice, potatoes or bread. Meat sauce might be made from ground beef, turkey, pork or chunks of meat or sausage. Classic meat sauce is made from a tomato base, simmered for hours so the flavors of the spices and any added vegetables will blend together, intensifying in flavor.

Instructions

1. Brown and cook the meat in a little hot oil, using a large skillet. Before combining the meat with the other ingredients, the meat should be thoroughly cooked. If it is ground meat, break it into small pieces as it fries, and brown.

2. Add the cooked meat to the remaining ingredients of the sauce. This might be finely diced vegetables, such as onions, celery or bell peppers, along with canned tomatoes or tomato paste and spices.

3. Use a pressure cooker to speed up the cooking time. Pour the ingredients into a pressure cooker, and secure the lid, as per the instructions of the cooker. Heat the cooker according to the instructions of the pressure cooker's manufacturer. After the pressure regulator begins to rock, reduce heat slightly and allow to cook for about 20 minutes.

4. Pour into a slow cooker if you don't have a pressure cooker. Place the lid on the slow cooker. Simmer on high for about 4 hours, or about 8 hours on low.

5. Simmer on the stove if you don't have a slow cooker t or pressure cooker. Cover the pan, and cook for 3 or 4 hours to infuse the flavors. Stir occasionally.

Tags: pressure cooker, slow cooker, about hours, Cook Meat, Cook Meat Sauce, made from

Make Pretzel Turtles

In today's busy world, finding time to bake is a rarity. Faced with an endless array of dinner parties and socials, we often resort to purchasing pre-made goods. The personal touch of homemade sweets disappears in an effort to save time. A quick and easy alternative to this dilemma is to make pretzel turtles--a delectable blend of caramel and chocolate with a salty pretzel bite. The three-ingredient candy recipe is simple and the results are delicious.

Instructions

Make Pretzel Turtles

1. Cover the cookie pan with the cookie sheet, then preheat the oven to 300 degrees Fahrenheit.

2. Place square pretzels an inch apart on the cookie sheet. Unwrap the candies and place one on top of each pretzel square.

3. Place the pan in the oven for 3 to 4 minutes.

4. Remove the pan from the oven and quickly place pecan halves on top of the candies. Gently press the pecan into the chocolate-covered caramel candies to form a thick layer of caramel chocolate covering the pretzel.

5. Let the turtles cool. Once they have set, remove from cookie sheet and enjoy.

Tags: cookie sheet, caramel chocolate, Make Pretzel, Make Pretzel Turtles, Pretzel Turtles

Chop Lettuce For Salad

A salad can be simple or complex.

A crisp summer salad complements a meal or makes a light meal on its own. The lettuce is often just one component of a successful salad. Other ingredients, including vegetables, meats, cheeses and fruits, add variety and interest to your salad choices. Properly prepared lettuce is chopped small enough to eat easily without cutting but large enough to hold dressing. Using a variety of lettuce types, including Romaine and Bibb lettuce, provides further color and flavor to the salad.

Instructions

1. Tear the outer leaves off the head of lettuce. These leaves are typically limp and don't have a desirable texture or flavor.

2. Thump the stem end of the head lettuce firmly on the counter two or three times. Thumping breaks the stem and core away from the leaves, easing leaf removal.

3. Grasp the stem and pull it out of the lettuce head. Cut through any leaves that remain attached to the core to ease removal.

4. Cut the stems off of the bottom of leaf lettuce varieties. Leaf lettuce does not contain a hard core, so only the small stems require trimming.

5. Place the lettuce leaves inside a colander. Rinse clean with cool running water. Shake the excess moisture from the leaves or use a salad spinner to dry them completely.

6. Tear or chop the leaves into bite-size pieces. 2-inch-square pieces work well for a standard tossed salad.

Tags: from leaves, head lettuce

Make A Soup From Scratch

Make A Soup From Scratch

Making soup is so easy. I have given all the necessary ingredients, and photos to show how in each step.

Your family will love this fresh tasting soup.

Instructions

1. Get a pot.

I used a regular 6 qt cooking pot for my soup.

Add the salt, black pepper, and the bacon.

2. Add 2 tablespoons of garlic powder or chop fresh garlic. Add the sprigs of cilantro.

3. Open the tomatoes, and put the whole jar in, including the tomato juice. If you didn't home can, you may need to use store bought, or fresh tomatoes.

4. Cut your potatoes in quarters. If using new potatoes, you can wash, scrub and quarter. Older potatoes will have to be peeled.

5. Peel and chop your onions.

6. Wash and strip your celery.

7. The bacon does not take as long as the potatoes to cook, so you will need to cook until the potatoes are done. Serve with crackers, your favorite sandwich, or bread and butter. Either way, you have a great soup.

Tags: From Scratch, Make Soup, Make Soup From, Soup From, Soup From Scratch

Use Oak Wine Barrels

Oak barrels have been used in winemaking to enhance the flavors and aromas of wine for more than 2,000 years. The natural phenols and tannins in oak react more beneficently with wine than many other wood varieties. Using oak wine barrels is, however, more complex than just storing wine in the barrel. Several precautions and pretreatments are necessary to ready your barrel for use.

Instructions

1. Choose a barrel with an appropriate "toast" level for your wine. Coopers will toast the inside of a wine barrel to modify the flavor-enhancing properties. The lighter the toast, the more oak overtones will be imparted. Heavier toasting causes a paler color and reduces some flavor notes like coconut.

2. Tighten your barrel and check for leaks. Place the barrel outside or inside in a space with a floor drain. Fill the barrel with clean, cold water and place the bung into the bung-hole. Any leaks in the barrel should be apparent the following day. Fill the barrel back up if leaks are present to allow more water to be absorbed, expanding the wood and sealing the leak.

3. Drain the barrel of all water and refill half-full with hot water. For every gallon of barrel volume, add ½ cup of Barolkleen (to remove excess tannins) and mix by tilting the barrel and sloshing the water about. Fill the barrel to the top with hot water and insert the bung. Let the barrel sit for 48 hours, turning the barrel a half turn every 12 hours.

4. Drain all water from the barrel and fill half-way with hot water. Measure one tablespoon of sodium metabisulfite for each gallon of capacity and add to the water as a sanitizer. Mix the barrel by tilting the barrel back and forth and then add hot water until it is full. Let the water barrel soak for 24 hours, half-turning it every six hours. Empty out the barrel and rinse out with cold water three times, before filling with cold water one last time to sit overnight.

5. Empty out the barrel and siphon the wine into it. Close up the barrel and let it sit in a cool dry place for two to three weeks. Open the barrel and test the wine for oak notes like smokiness and spiciness, as well as vanilla, mocha and toffee flavors. If the taste is to your liking, bottle the wine with the siphon hose; otherwise, close the barrel back up and allow the wine to sit for another week.

Tags: barrel back, barrel with, cold water, Fill barrel, with water, Empty barrel

How Are Jelly Bellies Made

How Are Jelly Bellies Made?

Flavor Creation

The creation of Jelly Bellies jelly-bean candies begins in the company lab. Chemists experiment by mixing the basic ingredients of jelly beans--which are food starches, sugar and corn syrup--with minor ingredients like emulsifiers and glazes. Then, they test various flavor ideas by adding flavoring to make small batches. The flavor ideas are chosen based on test-market research. Once the test flavors of Jelly Bellies are ready, they are sent into limited test-market areas for people to taste for a limited period of time. If feedback from these test consumers proves positive, the flavor is added to the product line and moves on to the manufacturing process.

Cooking

The Jelly Belly centers are made by dissolving the ingredients in large cooker vats until they become syrup. The syrup is boiled until the desired temperature and consistency are reached. The flavoring and colors are then piped into the vats and mixed well with the syrup. The finished syrup is kept at liquid stage awaiting the next step.

Starch Casting

Starch casting is the process that forms the traditional jelly-bean shape, although it is a little smaller than others, in keeping with Jelly Bellies' unique design. The first machine spreads dry corn starch into large trays that hold hundreds of jelly beans. Then a machine die-punches into the cornstarch, creating a mold. The waiting liquid-hot syrup is then squirted into these dry corn-starch molds. Afterward, the trays of candy are sent to a drying room to allow time for the syrup to harden in the molds.

Panning

After drying, the jelly beans are dumped from the molds into large, stainless-steel pans. This process, called panning, is when the jelly beans obtain their hard, glazed candy shell. The pans are circular or shaped somewhat like a globe. They are hooked to a rotating mechanism that spins them while the last ingredients are added.

Sugaring

While the jelly beans are spinning, sugar and more of the flavoring syrup are poured into the panning globe. As the candy spins, more and more of the sugar and syrup bond, and eventually cover the candy. The final addition to the spinning Jelly Bellies is a glaze that is added once the hard covering is completed. After glazing, the candies are packaged according to flavor and distributed to retailers across the country--and to the Jelly Bellies gift shop.

Tags: Jelly Bellies, jelly beans, Bellies Made, flavor ideas, into large

Make Hot Pepper Wax

Hot pepper wax is commercially composed of a cayenne pepper and paraffin wax mix. It serves as an alternative to chemically based insect eliminators and repellents. Wax, however, has been known to harm plants or, at times, suffocate them. Hot pepper wax can be made easily in the kitchen without the troublesome wax that is harmful to plants. This recipe allows gardeners more control over the ingredients used, and provides freedom to create a more organic repellent by eliminating the petroleum-based paraffin wax. Create an environmentally safe repellent while keeping your plants healthy and pest-free.

Instructions

1. Boil the peppers. Combine eight to 10 whole hot peppers with 3 cups of water in a pot, and bring to a boil. Stir frequently, checking the mixture to make sure it does not boil over. Continue to boil the peppers until they become soft enough to fall apart as you stir the mixture.

2. Blend the pepper mixture. Transfer the peppers and all the water into a blender or food processor. Blend thoroughly until the mixture is smooth. Exercise caution and use the appliance lid during this process to avoid any injury or splashing.

3. Strain the mixture. Place cheesecloth or a coffee filter over a one-quart container. Slowly pour the pepper mixture onto the cloth or filter, allowing it to separate the pepper particles and seeds from the liquid. Discard the pulp and reserve the liquid.

4. Fill the remainder of the container with water. Spray the mixture liberally on your plants.

5. Apply the mixture to your plants every one to two weeks during the coolest part of the day to avoid burning the plants. Re-apply the mixture after rainfall.

Tags: your plants, pepper mixture

Make Pork Sausage Out Of Plain Ground Pork

Beef and turkey sausage are widely available on the market, but pork is the most prevalent meat used in sausage making. Pork sausage comes in a variety of flavors and often has ethnic roots, such as Italian sausage, Polish sausage and Mexican chorizo. Some sausages are mild while others are intensely spicy, with many types falling between the two extremes. Beginning with a common base of ground pork, a simple breakfast sausage is created at home by adding signature herbs and spices for each different sausage type.

Instructions

1. Mix the salt, black pepper, thyme, allspice and garlic in a small bowl using the spoon.

2. Put the ground pork and ground bacon into a large bowl that is nested in a larger bowl filled with ice.

3. Add the flavors from the small bowl and mix completely. Add the water and incorporate it thoroughly. At this point you can place the sausage you will eat within a day or two in the refrigerator. When you do this, use a container with a lid, wrap it in aluminum foil or place it in plastic food storage bags. For longer storage, freeze the sausage in meal-sized packages.

Tags: ground pork, small bowl

German Savory Foods

Schnitzel is breaded meat cutlets served with lemon.

German cuisine favors hearty portions of meats and breads. Knodel and spätzle are starch-based dumplings, usually made with mashed potatoes or bread and often served with meaty entrees or in stews. German savory foods utilize cheap, easy-to-access meats and vegetables. The country had little access to food after the World Wars and thus adjusted the cuisine accordingly.

Krautsuppe

Krautsuppe is a cabbage soup that blends fresh cabbage with bacon, onions, garlic, chicken broth, russet potatoes, celery, parsley and bay leaf. The cabbage is shredded and added to a pot with the other ingredients to cook for up to two hours, or until the cabbage is cooked soft. Cabbage is a staple of German cuisine, also appearing in the popular dish sauerkraut, with "kraut" meaning cabbage.

Rouladen

Rouladen are stuffed beef rolls made using large cuts of flank steak. The steaks are cut to a quarter inch in thickness and covered with a spread of brown mustard, bacon slices and diced pickles and onions. The meat is rolled closed and held together with cooking string. Each roll is cooked in butter in a skillet, browned on each side and then set to cover the pan and simmer for an hour to a 1 1/2 hours. The sauce in the pan is then reduced to half through further cooking to provide a sauce for serving. Each rouladen is meant to serve one person.

Wiener Schnitzel

Schnitzel simply means "cutlet." Wiener schnitzel uses veal cutlets, or pork cutlets if veal is not available or affordable. The meat cutlet is coated in flour and dipped in egg, then in breadcrumbs to form a stable breading. Fry the cutlet in a skillet with heated vegetable oil. Brown each side for two to three minutes then set the cutlets on a paper towel to drain. Serve with slices of lemon.

Szegediner Goulash

German cuisine has gotten some inspiration from Hungary, as with this goulash dish. Szegediner goulash is a pork and sauerkraut stew seasoned with paprika and caraway seeds. A pound of pork is cubed and seared on the bottom of a stew pot. Diced bacon is cooked in the same pot. Diced onion, vegetable broth, drained sauerkraut, tomato paste and the seasonings plus a bay leaf are added. The mixture is cooked on a simmer for 45 minutes. Heavy cream is stirred in, and the stew is served immediately with sour cream as a garnish.

Tags: German cuisine, each side, served with

Sell Wine On The Internet

Selling wine online can be challenging but profitable.

While the Internet has become a massive global marketplace, the sale of some items online still can be difficult. Because of the age restrictions associated with the purchase of alcoholic beverages, selling wine online can be a complicated enterprise. However, with the proper paperwork and licenses in hand, you can build your own Internet wine retail business.

Instructions

1. Review state and local laws that apply to the sale of wine and alcoholic beverages. Even though you will be selling wine via the Internet, you still will be subject to any wine-related laws or taxes within the boundaries of your state and county. Review the necessary business or alcohol-related licenses you will need to obtain. Each state, county, and even city can vary greatly so make sure you understand the legal issues associated with running this type of business before getting started.

2. Familiarize yourself with states where shipping alcohol through the mail is prohibited. This will give you an idea of how difficult it may be to market to other states. See the Resources section for a list of prohibited states.

3. Research thoroughly federal requirements regarding the legal sale of alcohol. In particular, the Alcohol and Tobacco Tax and Trade Bureau will require you to pay taxes and fill out TTB forms.

4. Consider selling a small inventory of high-end wines via online consignment, rather than starting your own web site. These online wine-selling communities include sites such as WineCommune.com and WineBid.com.

5. Build your inventory. You can choose to carry rare wines, affordable table wines or wines from a specific geographic area or varietal. Start developing inventory through wine and spirits distributors in your area; find listings in the Yellow Pages or inquire with a liquor store or other retailer. Consider purchasing inventory through auctions, both online and in person, or from local collectors via wine clubs, classified ads or estate sales.

6. Consider your sales model. You can entice customers by offering hard-to-find wines, deeply discounted cases of wine or a limited-edition wine of the day.

7. Launch your web site. Make sure your servers can handle the strain of numerous visitors. Make sure your web site's checkout system is encrypted or linked to a verified checkout system such as Google Checkout or PayPal.

8. Select a shipping partner. The USPS often restricts the shipping of alcohol or other liquids so you will likely want to set up a contract with UPS or FedEx. Drop off packages at the shipping center or arrange for a delivery person to pick up outgoing packages at your office.

Tags: your site, alcoholic beverages, associated with, checkout system, inventory through

Make Rubbing Alcohol Based Glow Face Paint

Face paints give you the ability to create intricate designs and looks to accommodate a theme or costume. When you know make your own face paints you are better able to blend your own colorful creations. Knowing make a glow-in-the-dark face paint with rubbing alcohol only requires a few easy-to-obtain materials. An alcohol based face paint is applied with a brush, giving you the ability to add precise lines of glow in the dark paint.

Instructions

1. Add the iridescent pearl pigment and glow-in-the-dark mica pigment to the mixing bowl. These materials are found online or in craft or hobby supply shops. Stir the powders together to pre-blend them.

2. Add the rubbing alcohol one drop at a time as you mix the pigments together. This creates a dark sludgy mixture.

3. Stir in the coconut carrier oil. This oil addition is used to help the face paint glide on for ease of application.

4. Stir briskly for one minute to fully blend the contents of the bowl. Cover with a square of clear cling-wrap and sit under a bright light for at least two hours before applying. This charges it for glowing in the dark later.

Tags: face paint

Season Fried Chicken

Fried chicken is certainly a favorite food of cooks and eaters alike. Each cook has his own way of seasoning the fried chicken. Every eater knows what he wants their fried chicken to taste like. To season fried chicken properly is a matter of taste. Try different seasonings with your chicken and see what you prefer.

Instructions

1. Cut the chicken up that you are going to be frying. Smaller pieces cook faster and less grease is absorbed because of the shorter cooking times.

2. Wash the chicken thoroughly. This helps eliminate any bone fragments that remain from cutting the chicken up or anything else that would make the fried chicken unappealing.

3. Soak the chicken in buttermilk for several hours. It can even sit in the refrigerator overnight. This process makes the chicken very moist.

4. Season the chicken itself with salt and pepper first. Do this even before you dredge the chicken pieces in flour.

5. Mix up flour with your choice of seasonings. Many favorites are onion powder, salt, pepper, paprika, sage, parsley and thyme. Try different combinations each time you make fried chicken, making sure you write down your recipe, until you find one that suits your taste buds best.

6. Dredge each piece of chicken in the seasoned flour. Cover each piece thoroughly with the flour.

7. Dunk the dredged chicken in milk. Then dredge each piece in the seasoned flour once again. Now it is ready for frying.

Tags: fried chicken, each piece, make fried, make fried chicken, salt pepper, seasoned flour

Finish Southern Fried Chicken In An Oven

It is said that there are as many recipes for Southern fried chicken as there are families who cook this classic dish. Whichever recipe you use, one step that will help you get a golden, crispy crust is by finishing the cooking process in a moderate oven. Read on to find out finish Southern fried chicken using this method.

Instructions

1. Pre-heat your oven to 350 F. Follow your recipe directions for preparing, breading and frying your chicken on your stove top. Fry until each piece is a rich, golden brown. Turn the pieces only once.

2. Remove the chicken pieces and place them on a paper towel or parchment paper to drain off some fat. Season the chicken lightly with salt and pepper.

3. Place cooling rack onto a baking sheet and place the chicken on it. This will keep the chicken off the bottom of the pan.

4. Put the chicken in the pre-heated oven to finish cooking for another 10 to 15 minutes, or until its internal temperature reaches 160 F.

5. Transfer the chicken to a warmed serving plate or platter. Keep it warm and let it sit for about 5 minutes.

6. Serve your Southern fried chicken with mashed potatoes, corn on the cob, fried okra or chow chow.

Tags: fried chicken, Southern fried, Southern fried chicken

Science Projects Gum

Science Projects About Gum

Gum first originated in the 1860's from the sap of the sapodilla tree called chicle. At that point in time it was used in place of rubber. Today, gum is used as a chewing device. Chewing gum will clean teeth, moisten the mouth and freshen breath. Many science projects can be conducted to learn about the concoction that's origins stem from sap.

Biggest Bubble

The "Biggest Bubble" science project encourages participants to chew different types of gum and blow bubbles to determine which gum makes the biggest bubble. To do this project, choose at least two different brands of gum. Measure and weigh the gum before chewing it to make sure that each piece of gum is the same size. Chew one brand of gum for 10 minutes. Blow 10 bubbles, measure and record how big each bubble is. Add up the 10 measurements and divide that number by the number 10 to get the average size of bubbles that were blown for that brand of gum. Repeat this process for the other brands of gum. Compare the average size of bubbles that were blown with each brand of gum to determine which brand of gum produced the biggest bubbles.

Improving Test Scores

Some students find that chewing gum while doing homework helps them concentrate and perform better. To find out whether or not chewing gum will help students concentrate and improve math test scores, gather a group of 10 students. Have them take a math test while chewing gum. Then give them a similar test without chewing the gum. Grade the results of the test and record whether each student did better on the test with or without chewing gum. Compare the results to determine if chewing gum improves test scores.

Homemade Gum

The "Homemade Gum" experiment will prove that not all gum is created equal. To start this project, have the students read three different gum recipes and form a hypothesis as to what gum they think will be the best and why. To do this, first figure what qualities of gum will be compared such as the brightness in color and stickiness. Each quality will be a category. Make each type of gum and examine it to determine which gum ranks the highest in each category and assign each gum type a number 1 to 3. The number 1 is assigned to the gum that is the best in that category and the number 3 is the worst. After each gum has received a score in every category, add up the scores for each type of gum. The gum that has the highest score is the best gum. Have students compare their hypothesis to the outcome.

Tags: determine which, each type, average size, average size bubbles, Biggest Bubble, bubbles that

Make Pinto Beans Germinate Quickly

Pinto beans are harvested and dried in the fall.

Pinto beans belong to the bush or snap bean family and produce slender pods filled with beans on a 1 1/2- to 2-foot plant. These beans are prized as dried beans and are often used as refried beans or a substitute for kidney beans in chili. Planted in full sun for six to eight hours a day, pinto beans thrive with regular watering and consistent weeding, producing an abundant crop ready to harvest in the fall.

Instructions

1. Soak dried pinto beans in lukewarm water for 12 to 24 hours. This causes the bean to absorb moisture and swell to twice its original size. Allow enough room in the bowl for the beans to swell.

2. Fold a section of paper towels in half to create a rectangle. Fold again to make a square. Commercial brown paper towels work best, but any heavyweight paper towel will do. If using thin generic towels, start with a double layer.

3. Dip the towel in a bowl of water to saturate it. Squeeze the towel lightly to remove excess water.

4. Lay the folded paper towel on a protected work surface. Open the folded towel like a book.

5. Place soaked pinto beans on the right hand portion of your "unfolded" paper towel. Space seeds 1 to 2 inches apart to allow room for shoots when the bean germinates.

6. Fold the paper towel over the top of the pinto beans. Smooth the towel with your hands and press lightly to maintain contact with the seeds.

7. Place the folded paper towel and bean seeds inside a plastic food storage bag. Seal the bag lightly leaving one end open slightly to allow for air circulation and prevent excessive moisture buildup.

8. Set the towel in a warm location in indirect sunlight. Placing the seeds in direct sunlight causes overheating and damages the seeds.

9. Check the pinto bean seeds daily for germination. Moisten the paper towel if it dries, keeping it evenly moist, but not soggy until sprouts appear in three to seven days.

10. Plant the germinated bean seeds in seed starter, potting soil or in the garden when the soil has warmed to 55 degrees Fahrenheit and all danger of frost has passed in your area.

Tags: paper towel, bean seeds, pinto beans, folded paper, folded paper towel

What Is Marsala

What Is Marsala?

Why is Marsala wine called what it is? Well, it comes from a town named Marsala in the western part of Siciliy, Italy. Most popularly, people use Marsala for cooking---particularly Italian dishes, like chicken or veal Marsala. In fact, Marsala, which is fortified with brandy, gives these dishes their particular savory flavor.

History

In 1798, Sicilians substituted the rum in a British naval shipment with Marsala. They fortified the wine with brandy to make it last longer and withstand the temperature changes it would undergo during transport. Once the English tasted the concoction, it became very popular. During Prohibition in the United States, people found it less risky to obtain Marsala because the bottles it was stored in made it resemble medicine.

Time Frame

Marsala doesn't need refrigeration because of the hard alcohol it contains. It will not go bad or be unhealthy to drink or cook with over time, but the flavors do fade. In order to get the most flavor out of Marsala, use it within three to four months and store it in a dark, cool area.

Types

The different grape varieties used to make Marsala give it different tints and flavors. It can be found as "dry" (secco), "semisweet" (semisecco) or "sweet" (dolce). Dry Marsala is mostly used in meat and vegetable dishes and for drinking. The sweeter Marsala wines are used mostly in desserts. Marsala is also classified into four different categories, depending on quality and age: "fine" (aged less than a year), "superiore" (aged less than two years), "superiore riserva" (aged 4 years) and "vergine soleras" (aged 5 years).

Function

Marsala can be used in savory dishes such as chicken Marsala, veal Marsala or risotto. If you buy a sweet Marsala, you can use it to make an Italian dessert such as tiramisu or zabaglione. Marsala can also be served to drink alongside a cheese platter, and it is often offered as an aperitif between courses in a meal.

Warning

Be careful when shopping for Marsala. A made for cooking variety of Marsala can be found at less cost in grocery stores in the condiment aisle but has a much higher salt content and contains food coloring than what you will find in a wine or liquor store. Keep in mind the rule of thumb shared by cooking experts---you should not cook with wine that you aren't willing to drink.

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Grow Sweet Potatoes

Sweet potatoes should not be confused with yams--they are not even related. Yams are monocots and related to the lilies and grass. Over 95 percent of yams are grown in Africa. On the other hand, sweet potatoes are dicots and related to the morning glory family. Sweet potatoes require warm climates similar to the southern part of the United States. Growing sweet potatoes is easy with these simple steps.

Instructions

1. Begin about a month before the last frost or before you plan to transplant the slips in the garden. Sweet potatoes are not grown from seeds, but from vine cuttings called slips.

2. Choose a couple of nice sweet potatoes from your local grocery store. You can grow several bushels of sweet potatoes from the slips taken from just a couple of sweet potatoes.

3. Grow your slips from the sweet potatoes. There are several ways to do this. Bury the mature sweet potato halfway into moist potting soil and keep the soil moist. Or put enough toothpicks in the midsection of the sweet potatoes to hold the potato up in a jar of water.

4. Cut the slips off the mother sweet potato when they are six to eight inches long. Remember to handle the slips gently at this point because they are easy to damage.

5. Transplant the slips in the garden when the soil is at least 70 degrees and there is no danger of frost. Lay the slips on their sides with most of the slip buried a half inch under the soil.

6. Plant the slips 12 to 18 inches apart in rows that are three to four feet apart. Sweet potato vines will cover the ground; therefore, they need a lot of space in the garden.

7. Place black mulch around the young sweet potato slips to help retain moisture. Black mulch will also draw heat from the sun.

8. Harvest sweet potatoes before the first frost. Sweet potatoes are ready to be harvested after four months in the ground, no later than five months.

9. Dry the sweet potatoes on the ground two or three hours after harvesting. Then allow them another 10 to 14 days of curing in a warm room with moderate humidity. Afterwards, they should be placed in a cool room for storage until ready to be cooked.

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Ingredients To A Bread Machine

Measure the ingredients accurately to achieve the best results.

Bread machines greatly simplify the process of making homemade bread, rolls, bagels and other baked goods. These appliances automatically stir, knead, rise and bake the dough. The only task you must complete on your own is adding the ingredients. Carefully add your ingredients if you want your bread to have the right taste and texture.

Instructions

1. Select the freshest ingredients available. Bread contains relatively few ingredients, so only use fresh, high quality ingredients. Using old yeast may prevent the dough from rising properly and result in a very dense texture. Check the expiration date on food labels to ensure freshness.

2. Allow the ingredients to come to room temperature, unless the recipe states otherwise. If the ingredients are the wrong temperature, it will adversely affect the way the bread rises and bakes.

3. Measure each ingredient accurately. Measure liquids with a liquid measuring cup. After filling the cup to the desired measurement, place the cup on a flat surface and double-check the measurement. Measure dry liquids and solid fats with a dry measuring cup or spoon. Use a spoon to add dry ingredients into the measuring cup and then level off the excess with a knife or spatula. Never scoop flour with a measuring cup, because this will compact the flour and cause you to add more flour than desired.

4. Add the ingredients to the bread machine in the same order given in the recipe. As a general rule, add liquids first, dry ingredients second and the yeast last. Before adding the yeast, make a shallow indentation in the dry ingredients and pour the yeast into the hole to keep it from coming into contact with the liquid ingredients. This will prevent the yeast from being activated too early in the bread machine cycle.

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