Proper Way To Pour Champagne

Scientists have discovered a new technique for pouring champagne.

There is great debate regarding the proper manner in which to pour champagne to ensure premium taste. It is the bubbles within a glass of champagne that provides the taste and aromas. These bubbles are formed by the release of carbon dioxide (CO2). Research has been undertaken by "ScienceDaily" to investigate the best manner of pouring champagne to retain the release of CO2 within the glass. Despite the prior belief that pouring straight into a level glass achieves this effect, research in "ScienceDaily" has found that pouring champagne into a tilted glass creates a better-tasting champagne.

Instructions

1. Ensure the bottle of champagne is suitably chilled before use. This should ideally be done with the use of an ice bucket, however a freezer will suffice. The champagne should be chilled to 39 degrees Fahrenheit before pouring, according to "ScienceDaily."

2. Remove the foil and other material at the top of the champagne bottle. Slowly remove the cork by turning the bottle while keeping the cork in place. The removal of the cork from the bottle should not make a sound.

3. Use tulip-shaped glasses with a long stem and wide base as champagne glasses.

4. Hold the bottle with your thumb in the hole at the base. The rest of your fingers should support the bottle from underneath.

5. Pour the champagne into the glass so the flow of liquid lands in the concave middle of the glass. Ensure the champagne flows smoothly to the bottom of the glass.

Tags: pouring champagne, champagne into, that pouring, within glass

Soft Boil An Egg

Soft Boil an Egg

OK, I prefer my eggs hard boiled. I think that for most recipes you need hard boiled eggs. But, there are a lot of people, including my father, who prefer a soft boiled egg. Now since the egg is inside the shell it can be quite difficult to tell when it is soft cooked or hard boiled just by looking at the outside. So, here is a sure fire way to get soft boiled eggs every time you need some.

Instructions

1. Place your eggs in a pan and add enough COLD water to cover up the eggs.

2. Turn the stove on High and get the eggs boiling. As soon as they begin to boil, reduce the heat of your stove down to simmering.

3. Cook your eggs for 4 minutes and then drain all of the water out of the pan.

4. Then, fill the pan with the eggs full of cold water just until they are cool enough where you won't burn your hands holding them.

5. Cut the egg in half and use a spoon to scoop the egg out into the dish or cut off the top of the egg and serve it in an egg cup. My dad likes his with toast or a biscuit that he can "dip" into the egg.

Tags: hard boiled, boiled eggs, Soft Boil, soft boiled, your eggs

Make Spider Rolls

While most sushi and sashimi is made with raw fish, some rolls are made with cooked seafood. One such roll is the spider roll, which is made with soft-shell crab tempura. Spider rolls actually have fewer calories than rolls made with shrimp tempura.

Instructions

Prepare the Soft-Shell Crab Tempura

1. Mix one whole egg with 1 cup of cold water and 1 cup of flour. The tempura batter should either be used immediately after you make it or refrigerated so that it remains cold.

2. Pour cooking oil in the deep frying pan and preheat your stovetop to 350 degrees F. You should use enough oil to be able to submerge the soft-shell crab. Using too much oil, however, may cause the tempura to take longer to cook.

3. Test your cooking oil to make sure that it is sufficiently hot. Use a spoon or chop stick to place a drop of the tempura batter into the oil. If it initially sinks and quickly rises back to the surface of the oil, you are ready to cook the tempura.

4. Dip the soft-shell crab in the tempura batter. Ensure that you have covered both sides of the crab.

5. Place the crab in the heated cooking oil. Both sides should be fried lightly before you remove the crab from the oil. Place it on either a wire rack or paper towel to allow excess oil to drain while you prepare the other ingredients for the spider roll.

Assemble a Spider Roll

6. Place a sheet of plastic wrap over your bamboo sushi mat. The plastic wrap will protect your bamboo mat from the ingredients, and the mat will provide you with a surface to make your spider rolls more easily.

7. Place the sheet of nori on the plastic wrap horizontally with the shiny side down. Cover the nori with a thin layer of sushi rice, leaving the edge of nori closest to you uncovered for approximately 1 inch. Extend the layer of rice 1 inch beyond the nori on the opposite side, creating the edges where you will seal the roll.

8. Turn over the wrap of nori and rice, placing the fried crab on the shiny side of the nori. You may need to use only a fraction of the crab in each spider roll that you make. Allow the crab to extend beyond the edge of the rice, as this will give your roll the appearance of spider legs.

9. Grip the bamboo mat and curl the sheet of nori and rice around the crab to form a roll. Allow the layer of rice you created in Step 2 to fall over the strip of nori that was uncovered. Grip the bamboo mat firmly to seal the roll.

10. Slice the spider roll with a wet knife. Each spider roll can be divided into six to eight pieces.

Tags: made with, plastic wrap, spider roll, tempura batter, Grip bamboo, layer rice

Fertilize Blueberries

One of the early treasures of the New World found by the Pilgrims was blueberries. The soil of Cape Cod and its surroundings--sandy, loamy and covered with oak leaves and pine needles--is perfect for blueberries, and their cousins huckleberries, to grow wild in abundance. To this day, you can find these bushes everywhere. While people associate the Pilgrims with pumpkin pie, surely blueberry pie was one of their favorite, too. To create a nourishing and hospitable environment for blueberries in your yard, follow these steps.

Instructions

1. Plan ahead. Horticultural experts suggest that soil-preparation for successful blueberry culture needs to start at least a season and as much as a year ahead of planting. Experts regard soil-testing as a must. Purchase a kit at your garden center or, if not available, call your County Extension Office, found in government listings in your phone book, for soil-testing information. Blueberries require acid soil (a pH of 4.5 - 5/1 is ideal).

2. Dig in enough sand and peat moss or compost to produce well-drained soil (to a minimum depth of 12 inches and preferably deeper). Usually 1 part sand and 1 part peat moss/compost to 2 parts soil produces good drainage. Work in elemental sulfer or ammonium sulfate to acidify soil (follow package directions). Add soil acidifier to make a 2-foot radial circle around each plant you plan to plant (blueberry roots are sensitive to all chemicals and soil amendments).

3. Plant bushes in holes lined with 2 to 4 inches of peat moss or compost. Tamp down soil to remove any air-spaces. Water regularly; do not leave standing water (blueberry roots are sensitive to excess water).

4. Side-dress plants with high-nitrogen non-nitrate fertilizer. Nitrogen is the primary element blueberries need. Other chemicals in nitrate form can be toxic to blueberries. Some garden centers and many catalogs carry blueberry-fertilizer formulas. Side-dressing is the application of fertilizer to the soil-improvement ring you made around bushes before you planted. Following package directions, work fertilizer into the top six inches of the soil-ring--again avoiding direct contact with delicate plant roots. Some gardeners fertilize as buds emerge, then after fruit is just set. Check directions on package.

5. Planting blueberries is a little bit like organizing a wedding--much busy work to achieve something that, at best, goes on quietly for a long time. Preparation is a bit of a challenge, but once you have done it, your bushes are likely to settle into the blueberry-making business with little further fuss. After two years, retest soil and add further acidifiers if needed. Fertilize if growth and fruit-bearing seems to slow. Otherwise, relax and enjoy your delicious blueberries.

Tags: moss compost, peat moss, peat moss compost, blueberry roots, blueberry roots sensitive, package directions

Prepare Tomatillo And Mango Salsa

Tomatillos are one of the most important ingredients in this recipe.

Tomatillo and Mango Salsa is composed of tomatillos, jalapenos, citrus fruit, tomatoes and mangoes, all of which give the salsa a zesty, sour-spicy taste. Tomatillos are small, green-colored tomatoes originating in Mexico, and common in Texas. This tomatillo and mango salsa can be served with grilled fish, such as Mahi Mahi as recommended by Aaron Sanchez from the Melting Pot show on the Food Network. Salsa also goes well with shrimp, meat or as an appetizer with tortilla chips.

Instructions

1. Wash all of your fruit and vegetables thoroughly prior to preparing them and dry on a paper towel.

2. Peel both of the mangoes using a peeler or knife, and remove their seeds. The mangoes should be semi-ripe. Dice the mangoes into small pieces with a knife, but keep the two mangoes separate.

3. Cut open the jalapeno and remove its seeds.

4. Use a citrus juicer to squeeze out the juice from the two limes and from the orange, or if you don't have one, squeeze the fruit by hand until you remove as much juice as possible. Pour this juice into a blender, together with the pieces from one mango and the jalapeno.

5. Turn on the blender and blend the ingredients until the mixture is smooth. Pour out into a large bowl.

6. Peel the tomatillos and dice into small pieces. Dice the tomato and the red onion finely. Chop up the cilantro.

7. Add the second chopped mango, tomatillos, tomato, red onion and cilantro to the mixture in the bowl. Mix, and add salt and paper. You will have about three cups of tomatillo and mango salsa.

Tags: into small, into small pieces, Mango Salsa, small pieces, Tomatillo Mango, Tomatillo Mango Salsa

Make Scrambled Eggs With Cheese

Instructions

1. Crack two eggs per person into a medium sized bowl. Be sure to remove any eggshell that may have fallen into the bowl.

2. Pour a splash of milk or cream into the eggs from Step 1. The milk helps keep the eggs light and fluffy. You can use whole milk, low-fat milk or skim milk in this recipe.

3. Whisk the eggs and milk until they are blended. You can also use a food processor or blender to whip up extra fluffy eggs. When you use an electric appliance to blend the eggs, the mixer will incorporate air into the eggs, making them frothy.

4. Place a medium sized non-stick frying pan on a stove burner, add a few tablespoons of butter or margarine and turn the heat to medium.

5. Pour the egg mixture into the pan when the pan has warmed and the butter or margarine is bubbly.

6. Cook the eggs over medium heat until you see the edges start to appear firm. At this point, stir the eggs with a silicone spatula to begin to scramble them.

7. Allow the eggs to continue cooking, being sure to stir them frequently with the spatula.

8. Lower the heat to medium low or low when the eggs appear almost cooked all the way through.

9. Sprinkle some shredded cheese of your choosing into the pan containing the eggs. Stir well with the spatula to combine.

10. Finish cooking until the cheese melts, and the scrambled eggs have cooked to your desired doneness.

11. Remove the scrambled eggs with cheese from the pan and serve. Good accompaniments for scrambled eggs with cheese include bacon, sausage, hash browns or toast.

Tags: butter margarine, eggs with, heat medium, into eggs, medium sized, scrambled eggs, scrambled eggs with

Taste Red Wine Properly

Every year thousands of people from all over the world travel to vineyards to taste a variety of wines. While white wines tend to be crisp and fruity, many red wines have flavors such as smoke, oak or cherry. Wine tasting is different from simply drinking it, though, as there are a variety of customs to follow. Airing out, deeply smelling and slowly tasting each glass are several steps needed to properly taste red wine.

Instructions

1. Open the bottle of red wine using your corkscrew. Air out the wine bottle by allowing it to sit for several minutes undisturbed.

2. Pour a small amount of wine into a balloon-shaped wine glass. Balloon glasses help air out red wine, increasing the intensity of its flavor. Air out the wine by allowing the glass to sit for several minutes before enjoying.

3. Inspect the glass of wine by swirling the wine around the sides of the glass. Look at how the wine streaks down the sides to the bottom of the glass after a swirl. If the streaks are fast moving, the wine may be of lesser quality. Also inspect the color of the wine. Younger red wines tend to be of a darker red color, while older wines lose some of their deep color as they age.

4. Smell the wine by first swirling it around in the glass. This motion allows air to come into contact with more of the wine, releasing its aromas. Put your nose directly into the glass, and inhale deeply through your nose. Smelling the wine before tasting it can increase the flavor of the wine when you actually drink it.

5. Take a small sip of the red wine, and hold the wine in your mouth. Breathe deeply through your nose while holding the wine in your mouth. Gently swirl the wine around your tongue to allow it to touch all of your taste buds. Pay attention to the different tastes that arise from the wine over time, and also note the texture of the wine as you drink it. After holding the wine for 10 or 20 seconds, either spit it out or swallow it, depending on the custom of your tasting site.

Tags: your nose, deeply through, deeply through your, flavor wine, glass several, holding wine, several minutes

Greek Souvlaki Spices

Season souvlaki with delicious spices.

Greek souvlaki is one of the most ancient and popular foods found in Greece and around the Mediterranean. Although simplistic in its form and ingredients, which are cubed pork and spices skewered onto a thin stick, Greek souvlaki is seasoned with certain spices that make it one of the most cherished regional cuisines. You can make your own souvlaki at home by adding these spices to cubed pork.

Thyme

Thyme is an herb grown for its spiky, green leaves. Although it can be used in a dried form, traditional souvlaki uses fresh thyme to enhance the flavor of the pork. Purchase fresh thyme at a natural foods market or international foods store.

Mustard

Mustard is a seed that is usually ground and pulverized, then sprinkled over foods and dishes. Freshly ground mustard seed should be used in Greek souvlaki instead of canned powdered mustard, because it will have a richer, more spicy flavor. Purchase mustard seeds at any grocery store and grind them at home using a mortar and pestle or pepper grinder.

Peppercorn

Peppercorn is a spice that is ground and used in souvlaki to add a warmth and depth to the dish. Although black, white or red pepper can be purchased in a powdered form, using the freshly ground pepper from peppercorns will add a lot more flavor. Purchase peppercorns from a grocery store and grind them using a pepper grinder.

Tags: Greek souvlaki, cubed pork, flavor Purchase, fresh thyme, grind them, grocery store, grocery store grind

Make A Banana Pineapple Smoothie

If you are looking for a refreshing, sweet, cool drink that would be great for anytime of the year, then try a banana pineapple smoothie. They are delicious, nutritious and very inexpensive. Grab a glass, a straw and put in a fancy looking umbrella and you will feel like it is summer all year-round. Read on to learn make a banana pineapple smoothie.

Instructions

Banana Pineapple Orange Smoothie

1. Mix the juice, fruit and honey in a blender.

2. Blend the mixture on high for 30 seconds.

3. Add the ice and continue to blend until the mixture is smooth.

Banana Pineapple Yogurt Smoothie

4. Spoon the yogurt into a small bowl, cover it and freeze it for at least six hours or up to two days.

5. Transfer the now frozen yogurt to a blender.

6. Add the bananas, pineapple juice, ice cubes and brown sugar to the yogurt in the blender. Blend the mixture until it is smooth and the ice is crushed.

7. Divide the mixture among four tall glasses and enjoy.

Strawberry Pineapple Banana Smoothie

8. Pour all of the liquid ingredients into a blender or smoothie maker first.

9. Add all of the solid ingredients into the liquid mixture.

10. Blend on high until the mixture is smooth and enjoy.

Pineapple and Banana Smoothie

11. Put all of the ingredients into a blender.

12. Blitz the ingredients in the blender until the ice cubes are crushed.

13. Pour the mixture into a large glass and drink with a straw.

Tags: Banana Pineapple, ingredients into, banana pineapple, banana pineapple smoothie, Banana Smoothie, Blend mixture, blender Blend

Make Some Delicious Tasty Red Beans And Rice

Rice and beans eaten together are considered to be a good source of protein.

According to Dr. Dean Ornish, author of Reversing Heart Disease, eating both beans and rice in the same meal, or in the same day for that matter, offers all of the protein the human body needs for a 24-hour period. There are many different ways in which to prepare bean and rice dishes, with different recipes in different cultures throughout the world. There are several traditional New Orleans recipes, Mexican recipes and Indian recipes just to name a few. This particular rice and beans dish is a far cry from a prepackaged mix in a box and is a rich and delicious tasting one as well. It is simple to prepare and will fill you up.

Instructions

1. Pour water into a medium-sized saucepan over a high setting and bring it to a boil. Turn the heat setting down to medium and add the butter or margarine, dill weed and whole grain rice. Cover the saucepan and simmer for as long as the package of rice instructs, minus 10 minutes. For example, if the rice package says to simmer it for 40 minutes, only allow it to simmer for 30. (Depending on the rice, it is generally anywhere from 30 to 50 minutes). Set a timer for that amount of time.

2. While the rice is simmering, slice the mushrooms into bite-sized pieces and chop up the celery, onions and the carrots. Set aside in a bowl until the timer goes off.

3. Add the chopped celery, onions, carrots, liquid smoke and garlic to the rice in the saucepan. Drain the liquid out of the can of beans, and add them as well. Stir all of the ingredients together so they are all well distributed. Replace lid onto the saucepan and simmer for an additional 10 minutes on a medium heat setting.

4. Remove the saucepan from the heat.

5. Add salt and pepper to taste. Serve hot and enjoy.

Tags: celery onions, celery onions carrots, heat setting, onions carrots, saucepan simmer

Cook Pork On A George Forman Grill

The George Forman Grill is one of the most popular products in direct response television history. Millions of units have been sold over the years to happy customers who swear by the way that this angled grill both evenly cooks their food and drains the fat. Cooking pork on a George Forman grill is rather easy. These short steps will show you cook up delicious pork chops or pork steaks using your George Forman Grill.

Instructions

1. Get the supplies. A short trip to the grocery store will net you the supplies you need to make this meal.

2. Heat up the grill on high heat. Allow the grill to heat for at least eight to 10 minutes before grilling.

3. Lubricate cooking surface with olive oil. Add the olive oil to the heated grill surface and lightly season with desired amount of salt and pepper.

4. Grill pork for eight to 10 minutes. Allow the pork to cook for eight to 10 minutes or to desired wellness.

5. Flip pork over and grill additional seven to 10 minutes. Once the first side has cooked, use a fork and flip the pork over and grill the other side for seven to 10 minutes.

6. Baste and flip. Baste with 1 tbsp. of honey. Flip the pork and baste the other side. Cook for a minute before flipping the pork again. Cook for one more minute to allow the honey to cook into the meat.

7. Serve with your favorite sides and enjoy.

Tags: George Forman, eight minutes, Forman Grill, Flip pork, George Forman Grill

Play The Texmex Accordion

To learn play the Tex-Mex Accordion, it will help you to understand the mechanics of the instrument. It has three rows of buttons (the melody-side buttons). Each row plays a major scale. There are several tunings available: C, A, E, F and G. The positions for the chords you will learn (I,IV,V, etc.) will be the same for any accordion tuning; however, the notes you play will obviously be different. To learn to play, you must become familiar with the major scale chords, notes and the sounds these produce, so you can then easily advance on your learning.

Instructions

1. Press keys three and four of the First row (the farthest row from the bellows). Open the accordion (expand the bellows) as you press the keys. You just played the I chord, which is C major (notes C and E)

2. Press keys three and four of the Second row (the middle row). Continue opening the accordion as you press the keys. You just played the '"ii"' chord, which is D minor (notes D and F).

3. Press keys two and three of the Third row (the closest to the bellows). Continue opening the accordion as you press the keys. You just played the '"iii " chord, that is E minor (notes E and G).

4. Continue on the same process as in steps 1,2 and 3 for the remaining chords of the scale, as follows:

For the 'IV' chord, F major (notes F and A), play keys four and five (on the Second row)

For the 'V' chord, G major (notes G and B), play key three (on the Third row) and key six (on the Second row)

For the 'vi' chord, A minor (notes A and C), play keys six and seven (on the First row)

For the 'vii' chord, B minor (notes B and F), play keys six and seven (on the Second row)

For the high 'I' chord, C major, play keys seven and eight (on the First row)

5. Write on a piece of paper the buttons/rows corresponding to the I, IV, V chords (that is C major, F major and G major). Play those chords consecutively. Become familiar with their sound and location.

6. Find a Tex-Mex song or piece you like, that is on the tuning of your G-C-F accordion. Attempt to play along with it and recognize and follow the chord changes in the music.

Tags: notes play, minor notes, play keys, chord major, just played

Make Lox

Salt-cured fish has long been a part of Jewish tradition, although it's not until recently that lox has been made out of delicious salmon filets. Luckily, salty fish fans need not be Jewish, nor do they have to visit a synagogue to sample this treat. You can make it yourself, in a process that has survived the test of time, no doubt, because it's so simple to make.

Instructions

1. Carefully, remove the salmon's small bones from the filets, either with tweezers or by hand.

2. Sprinkle the filets with coarse sea or kosher salt, on both sides of the filet.

3. Fit both filets together, to reform a 'whole' fish. Wrap the whole fish with plastic wrap.

4. Set your salmon in the refrigerator for twelve hours. As juices collect, flip the fish.

5. Remove your filet from the plastic wrap, scrape off the salt, and wipe it clean with a paper towel. Rinse in cold water.

6. Take a taste. Fish that is too salty should be soaked in fresh water, to remove the excess.

7. Serve, cutting thin slices at an angle.

Tags: plastic wrap, whole fish

Proper Storage Of Cooked Potatoes

Don't let good potatoes go to waste.

From French fries on the go to mashed potatoes accompanying your main course, there are many ways to cook a potato. This starchy vegetable is as versatile as you need it to be. Covering nearly every base for nutritional value from calcium to potassium, potatoes are also a substantial source of fiber. Because potatoes boast so much flavor and nutritional value, it's a shame to let them go to waste. Properly storing cooked potatoes can extend their shelf life until you want or crave them again.

Safe Storing Temperatures

Cooked potatoes need to remain warm until it is time to put them away. Improper cooling of potatoes can lead to botulism, a type of food poisoning that can lead to serious illness and in severe cases, death. Store cooked potatoes prior to consumption at 140 F or above by keeping them in the oven or in a pot on the stove with the heat turned up. Potatoes kept in the refrigerator need to be kept at 40 F or below; in the freezer, they must be kept at 0 F or below.

Refrigerator Storage

If you plan on incorporating the potatoes into your meal plan within the week, store the potatoes in the refrigerator. Place them into airtight containers or freezer bags. For baked potatoes, remove the foil wrapping before placing them in the refrigerator.

Freezer Storage

Cooked potatoes need to be cooled before freezing. Place them in the refrigerator or an ice bath for 15 to 20 minutes, then pack the potatoes into rigid airtight containers or freezer bags. For individual potato pieces that may not all be cooked at once, freeze them individually first. Line a cookie sheet with parchment paper and spread the potatoes over it before placing it in the freezer. After 15 to 20 minutes, when the potatoes have solidified, package them together in bags or containers. Mashed potatoes tend to freeze and maintain a better consistency when thawed than cubed or baked potatoes.

Storage Times and Considerations

Frozen potatoes can keep for 12 to 18 months in a freezer kept at 0 F. In the refrigerator, potatoes can be kept no longer than a week at 40 F or below. Thaw frozen potatoes in the refrigerator for several hours or overnight prior to using. Potatoes can be reheated by using your microwave, oven or stovetop.

Tags: airtight containers, airtight containers freezer, baked potatoes, before placing, containers freezer, containers freezer bags

Do An Oregon Wine Tour

Oregon has eight official wine regions, with most of the wineries being generally small and family-owned. Most of Oregon's wine regions lie in valleys between the Coast and Cascade Mountain ranges. The Willamette Valley wine country is the largest wine region in Oregon, covering more than 3.5 million acres. See these wineries by embarking on an Oregon wine tour.

Instructions

1. Start your Willamette Valley wine tour in Portland at Oregon Wines on Broadway. You can sample more than 20 wines, and see which ones you prefer before starting on your tour.

2. Relax and let someone else do the driving. A number of companies organize wine tours for travelers and will pick you up at your hotel. There are also limousine services that offer private touring.

3. Consider taking several days and do the driving yourself, stopping and staying at various points along your tour. Most wineries are open from 11 a.m. until 5 p.m. during the summer months.

4. Pick up maps of Oregon wine tours at tourist information areas. If you begin your tour in Portland, wineries start popping up once you head west and south from Portland. The main stretch of wineries are found between Newberg and Rickreal. Most wineries do not charge tasting fees.

5. Bike across Oregon wine country. You can join a fully-supported ride that takes cyclists through the scenic mid-Willamette Valley wine country.

6. Enjoy other special wine tours. Several holiday and seasonal wine tours can be arranged to include Valentine's dinner, St. Patrick's Day wine-makers dinner, Easter Brunch, Mother's Day and Father's Day brunches, Memorial Day open houses, Thanksgiving harvest festivals and Christmas concerts.

Tags: wine tours, Valley wine, wine country, your tour, more than

The Difference Between Mozzarella & Monterey Jack Cheese

Mozzarella cheese is a grocery store staple. Mild in flavor and white in color, the cheese can be found shredded, in logs or in balls. Monterey Jack cheese is also a mild cheese with a creamy, ivory color. Easily melted, Monterey Jack is commonly used in many recipes. The two popular cheeses are vastly different in shape, production and taste.

Production

Monterey Jack was created in Monterey, California by David Jacks in the late 1800s. The cheese is made using skim, low-fat or whole cow's milk and spices or peppers are sometimes added . Monterey Jack can also be aged. Mozzarella is a simpler cheese that originated in Italy and was traditionally produced using milk from the water buffalo. Presently, mozzarella is also made with skim, low-fat or whole cow's milk for mass production. Unlike Monterey Jack, mozzarella cheese curd is kneaded during production to create the desired consistency. Mozzarella can also be smoked.

Identification

The most popular unaged Monterey Jack is a creamy, ivory color that can be purchased in rectangular logs as a semi-soft cheese. The aged version can be found in specialty shops and is a firmer, orange cheese. Mozzarella cheese is sold in a variety of forms from small balls to shredded cheese. The cheese is white in color.

Taste

Mild and nutty in flavor, unaged Monterey Jack has a bland taste similar to Muenster cheese. Cheeses with added spices create a more pronounced flavor. Aged Monterey Jack is similar to cheddar in color and taste, with a much sharper flavor. Buffalo mozzarella is creamy with a sweet mild flavor, while standard American mozzarella made from cow's milk has a milder taste and stringy texture.

Properties and Usage

Monterey Jack has a high moisture content with a low melting point. For that reason, it is often used on sandwiches and in dips. Aged Monterey Jack has a lower moisture content and is used grated. American mozzarella is firmer and drier than Monterey Jack and is best used for cooking, rather than snacking. Buffalo mozzarella is sometimes sold marinated or with olive oil, and is often eaten alone or with greens. Both cheeses are a good source of protein, while mozzarella is a good source of calcium and B12, as well.

Tags: Monterey Jack, Aged Monterey, Aged Monterey Jack, American mozzarella, Buffalo mozzarella, creamy ivory, creamy ivory color

Orange Spinach Nut Salad

This salad is a healthy, crunchy and flavorful accompaniment to your meal.

An orange, spinach and nut salad is easy to prepare, colorfully appealing to the palate and a refreshing addition to your food spread. Combine the tangy citrus flavors of orange with the crisp bite of spinach and nuts to add culinary flair to your meal. This salad is a nutritious accompaniment to meat or fish dishes, and a good source of iron, folate and vitamins A, C and E.

Instructions

1. Soak the baby spinach in a bowl of water, wash and drain. Chop the spinach or tear into bite-size strips.

2. Set the temperature of the oven at 350 degrees Fahrenheit. Coarsely chop the pine nuts and mix with 2 tbsp. of soy sauce. Place the nuts on a cookie sheet and toast for 10 minutes until lightly browned and fragrant. Remove the nuts from the oven and cool.

3. Wash and peel the two oranges. Slice the oranges crosswise into 1/4-inch slices and chop into cubes.

4. Mix the chopped oranges, spinach and nuts in a bowl and set aside. Prepare the salad dressing in a blender by combining 1 tsp. poppy seeds, 2 tbsp. extra virgin olive oil and ¼ tsp. each of salt and pepper.

5. Sprinkle the salad dressing over the chopped spinach, oranges and nuts. Add bread croutons, mix and serve immediately.

Tags: salad dressing, spinach nuts, This salad, your meal

Pick Grappa

Grappa isn't considered wine and isn't considered liquor, but don't let the confusion prevent you from trying it. Read on to learn more about this beverage that the Italians refer to as "fire water."

Instructions

1. Know from what Grappa is made. You may have read that it is made from the "soul" of the grape. What constitutes the "soul" of a grape is debatable, but Grappa is made from the leftovers in the wine making process: grape seeds, stems and skins.

2. Understand the alcohol content of Grappa. There is a reason this is called "fire water." The average alcohol content of Grappa is 40 to 50 percent by volume, meaning it is 80 to 100 proof.

3. Learn about young Grappa. This Grappa is clear and has a mild, dry flavor.

4. Discover aged Grappa. Aged Grappa is left to mature in wooden barrels, attains a golden color, and has more complex flavors and aromas than young Grappa.

5. Find out about aromatic Grappa. Aromatic Grappa is infused with the subtle flavors of either herbs or fruit.

Tags: alcohol content, alcohol content Grappa, content Grappa, fire water, Grappa made, made from, soul grape

Make Rissoto

It is a common misperception that healthy food leaves you feeling hungry and wanting more. The following recipe proves that theory completely wrong. This dish is not only is good for you but tastes great and doesn't pile on the pounds. In this article, we will show you make a great risotto dish.

Instructions

Make a Rissoto

1. Take your chopped onions and garlic and place them in the frying pan with your olive oil. Cook until the onions start to brown slightly.

2. Take your chopped green pepper and mushrooms and add to the mix. Cook until they are slightly soft.

3. Add your wine and about 1/3 of the veg stock to the mixture in the pan. Add your rissoto rice.

4. Keep adding water as the risotto rice absorbs it. You will have to do this several times until the rice is completely cooked. It is best to add it in small quanities. The rice absorbs it easier, and your chances of adding too much are reduced. (Taste the rice frequently throughout this stage. When it goes soft, you'll know it is cooked. This is also important because, at this stage, the rice will no longer absorb any more water.)

5. Garnish the top with your Parmesan cheese and serve. This should provide a good meal for three to four people.

Tags: Cook until, Make Rissoto, rice absorbs, Take your, Take your chopped

Use Shallots

Too many people hear the word shallot, and think it is way too complicated to use in their own cooking. Nothing could be further from the truth. The shallot is basically a mild version of an onion and works great in a large variety of food. You can use a shallot in place of an onion in most dishes. You can also use it in many more due to the milder flavor of the shallot.

Instructions

Use Shallots

1. Dice shallots for your homemade salad--they make a great addition to a salad. This is especially true if you and your guests do not like the sharp flavor of an onion. The shallot gives it a very slight spice, but not as much as an onion.

2. Prepare a mushroom gravy using shallots. Are you looking to add something to your mushroom gravy? Shallots are a good addition for gravies. The reason is that they can be chopped up into small cloves just like garlic. This allows the shallot to infuse the gravy with its flavor without changing the texture of the gravy as much as an onion does.

3. Use shallots in your pasta sauce. Shallots provide a milder flavor than onions do in a pasta sauce. Once again they are also smaller and less detectable. Finely diced shallots and peppers can be used to "kick up" any canned pasta sauce. This is a great way to put your own touch on the pasta sauce without paying extra for fancier pasta sauces.

4. Top your favorite hamburger with shallots. The mild flavor of the shallot is great as it does not overpower the flavor of the hamburger itself. It blends with the other toppings instead of overpowering them.

5. Use shallots in your homemade meatloaf. Shallots tend to be a little softer than onions, which means they will not interfere with the texture of your meatloaf like onions do. By mixing shallots with your ground beef, you can flavor the meat mixture without anyone knowing what you used to give it that special flavor. Everyone will be looking, and asking you where the onions went. Only you will know that you used shallots instead.

Tags: pasta sauce, shallots your, flavor shallot, milder flavor, much onion, mushroom gravy

Make Shrimp Scampi

Shrimp scampi is a deliciously decadent Mediterranean seafood dish whose origins seem to be lost to history. This rich, buttery treat is simple to prepare. Just follow this recipe.

Instructions

1. Purchase 1 ? lbs. of white or pink shrimp that has been peeled and deveined. Wash thoroughly and drain well.

2. Place the shrimp on a flat surface or plate evenly spaced and pat dry.

3. Salt the shrimp and let sit for 10 minutes.

4. Peel and chop 3 to 4 cloves of fresh garlic. You also can mince the garlic in a food processor.

5. Melt butter in a large skillet over medium heat. Allow butter to reach a foam, and then increase heat to high.

6. Turn the shrimp into the skillet for even distribution.

7. Let the shrimp cook for 1 minute.

8. Add garlic to the skillet and cook for another minute.

9. Turn shrimp over in the pan and let cook for another 2 minutes. Remove the shrimp and place them in a large bowl.

10. Add the vermouth and lemon juice to the pan to deglaze. Add lemon zest and parsley. Spoon over shrimp and serve.

Tags: cook another, Turn shrimp

Caramelize Onions

Caramelize Onions

Caramelizing onions is just cooking them so they brown deeply. It's easy to do and results in cooked onions with a dark, sweet, browned flavor. And no wonder, because you're really turning the sugars within the onion to caramel - hence the name.

Instructions

1. Peel and dice the onions. It's important to have all the onion pieces roughly the same size and shape so they cook evenly. Otherwise, smaller pieces will burn before the larger ones caramelize.

2. Heat the pan over medium heat, then add the oil and continue to heat.

3. Once the oil is nice and hot, add the onions. They should sizzle when they hit the oil, but the oil shouldn't be so hot that they splatter and pop.

4. Stir them together immediately so each onion piece is coated with some of the oil. The temperature of the oil will drop.

5. Now let the onions cook, stirring up off the bottom frequently, so each onion piece gets roughly the same amount of time in contact with the floor of the pan.

6. Keep stirring from time to time, perhaps every 15 to 30 seconds. The onions will lose as much as two-thirds of their volume as the water within them evaporates, and then they'll begin to brown.

7. Once browning begins, you may wish to lower the heat; then you run a much lower risk of burning the onions. Either way, watch them closely at this point and stir more frequently. As the sugar within them caramelizes, they'll go from light tan to golden to deep brown. Don't cook past a mahogany color, because they're at great danger of burning about now.

8. When the desired color is reached (after at least 10 to 20 minutes), transfer the onions to a cool plate or bowl at once so they stop cooking.

Tags: Caramelize Onions, each onion, each onion piece, heat then, onion piece, roughly same

Cilantro Seed Uses

The dried seeds or fruits of coriander differ greatly in taste from the plant's leaves, also known as cilantro.

The plant, Coriandrum sativum, produces leaves known as cilantro in North America; this versatile plant is a popular herb and spice in the kitchen. The dried seeds of this plant provide many culinary uses and are common in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. Cilantro seeds are more accurately known as coriander seeds, and what's known as its seeds are actually small fruits. If the essential oil is to be extracted from the coriander fruit, it should be done so just before it is ripe, as that is when the oil content reaches its peak.

Medicinal Uses

Ancient Egyptians are reported to have used coriander seeds medicinally. Dried coriander seeds are used to make soothing teas for those suffering from upset stomach and gas pains. It is also possible to simply chew dried coriander seeds to provide stomach relief. Coriander oil, extracted from the seeds and made into pastes, can be applied externally to alleviate joint pain and ulcers.

Culinary Uses

Dried coriander seeds are used in the preparation of fish and meat and are also used in baking. Coriander is also used to flavor alcoholic beverages, including gin and beer, and is also known to increase the inebriating effect of alcohol. Coriander is hugely popular in the preparation of pickling and other spices in India. The spice is most commonly consumed in curry powder, being that most curry powders contain 20 to 40 percent ground coriander seeds.

Anti-Bacterial Uses

Coriander contains a compound called dodecenal as well as up to eight other anti-bacterial agents. This makes coriander a healthy and bacteria neutralizing spice in the preparation of foods which may contain the deadly bacteria known as salmonella. Dodecenal is found in both the seeds as well as the leaves of coriander. So if a recipe could do with a little spice, it may behoove the cook to use one that could also prevent a food-borne illness.

Odor Neutralizing Uses

Dried coriander seeds and extract are used to neutralize strong odors. It is used in pharmaceutical mixtures to mask stronger tasting and smelling medicines. The seeds can also be chewed to relieve halitosis or bad breath. Coriander may also be used on the genital area to neutralize bad odor. It is also used in combination with other odor neutralizers to mask body odor in organic and vegan deodorants.

Tags: coriander seeds, also used, Dried coriander seeds, also known, Coriander also, Coriander also used, coriander seeds used

Make Pickles

Homemade pickles are a great way to make a cucumber harvest last. Besides being tasty, pickles offer health benefits like antioxidants and high fiber. Knowing exactly what is in your pickles and where your pickles came from (if you grow them yourself) is an added benefit of making pickles. Your family will appreciate these sweet or sour treats, and they make thoughtful gifts for friends.

Instructions

1. Pick cucumbers in the morning for the best taste. Choose cucumbers that are either specifically for pickling or that don't have thick skins. If purchasing cucumbers, avoid cucumbers with a wax coating, as these will not pickle. Wash the cucumbers carefully.

2. Wash your jars. Sterilize them by putting them in boiling water.

3. Boil your vinegar, water and salt. Each recipe is a little different, and you should follow your recipe exactly.

4. Cure fermented pickles such as dills or gherkins for weeks, depending on the recipe. For fresh-packed or quick pickles like bread-and-butter, soak your pickles in a brine overnight. Then combine them with boiled vinegar, spices and seasonings according to the recipe.

5. Add spices to jars packed with cucumbers. Hot peppers, garlic and herbs are great ways to zest up your pickles. For dills, you will need 1/2 to 3/4 tsp. of salt per jar.

6. Pour in the boiled vinegar, water and salt, using a funnel to prevent spills.

7. Place sterilized lids on the jars and seal tight. Boil the sealed jars for approximately five minutes, or follow your recipe instructions. Do not reuse commercial jars; these will not seal air tight.

Tags: your pickles, boiled vinegar, follow your, follow your recipe, seal tight, these will, vinegar water

Make Ginger Beer Or Ginger Ale At Home

Homemade ginger ale, made with fresh ginger, is a delicious and refreshing beverage.

There are essentially two methods for making a ginger beer or ginger ale at home. One involves fermentation and waiting a few days for the result, and the other takes about 30 minutes and provides almost instant gratification. The latter method is simpler and requires less specialty equipment, making it more accessible for the average cook. With just a few basic ingredients, you can be sipping your homemade ginger beer in less than one hour.

Instructions

1. Grate the ginger. It doesn't have to be perfectly done because you'll strain it out later. But grating exposes maximum surface area, which allows the most flavor to be transferred to the syrup.

2. Place the ginger and sugar in the saucepan and pour in the water. Bring it to a simmer over medium heat. Continue simmering until the syrup has reduced by at least half.

3. Strain out the ginger pieces by pouring the syrup through a strainer or cheesecloth into a container for storage. Chill the syrup.

4. Pour 1 part syrup and 2 parts club soda into a glass, add ice and stir.

Tags: ginger beer

Mexican Food For Diabetics

Mexican Food for Diabetics

Mexican food has become so prevalent in today's society that it is akin to "down-home" cooking for many Americans. Mexican food doesn't have to be given up just because a person is diagnosed with diabetes. However, diabetics should always make sure that the food they eat fits well into their diets.

Diabetic Diet

Doctors at the Mayo Clinic recommend that carbohydrates should be no more than 45 percent to 65 percent of daily calories. Protein intake should be 15 percent to 20 percent of daily calories, and fats 20 percent to 35 percent of the daily calorie intake. But these are just general guidelines. Daily calorie, protein and carbohydrate intake varies from patient to patient. The medicines a patient is taking can influence the total carbohydrate count per meal. So it's crucial to always speak to a doctor about specific health needs before adding any food into a diabetic diet.

Salads

Salads are a great way to keep carbohydrate counts and calories under control--and if meat or cheese is added, they can be a good source of protein. Mexican salads including fajita salads or guacamole salads are a good option for staying healthy. Condiments such as sour cream and salsa can also be used for salad dressing. Both have minimal carbohydrate counts and calories.

Asada Steaks

When looking for healthy menu options, search for the word asada. Asada means "grilled." Grilled steaks are a great diabetic food choice. Shrimp can also be added to an asada plate for even more protein.

Pescado

Pescado, or fish, are also a great healthy option at a Mexican food restaurant. Grilled white fish, tilapia, or cod are often found on the menu. Any of these fish make excellent choices for a diabetic. Beware of fish that have been battered, fried or tortilla encrusted. These are not good diabetic choices. These options add extra carbohydrates, as well as calories and fat.

Fajitas

Fajitas, like asada steaks, are grilled. They're typically served with onions, bell peppers, a side of lettuce, guacamole, sour cream and cheese. All of these items are diabetic friendly. For most diabetics, eating one tortilla will not exceed their carbohydrate count per meal. Fajitas can still be enjoyed without tortillas. Just mix all of the sides together with the meat and eat it with a fork.

Other Foods to Avoid

Foods the diabetic should avoid completely when eating Mexican food include pre-meal tortilla chips, Mexican rice, fried foods, flan and fried ice cream.

Tags: Mexican food, percent daily, percent percent, percent percent daily, carbohydrate count

Cook & Prepare Deer Meat

Substitute deer meat in ground beef recipes. Deer meat is a healthy alternative to beef. Venison is a lean cut of meat. Because of its leanness, the meat must be marinated to decrease its toughness and add flavor. It is essential not to overcook deer meat because it dries out easily. Grilling is the preferred cooking method, but not the only one.

Instructions

Prepare and Grill Deer Steaks

1. Remove any fat from the steaks. Cut the deer steaks across the grain. Trim the visible fat on the steaks with a sharp knife, and discard the fat.

2. Prepare the marinade for the deer steaks. Marinating the deer steaks helps tenderize the meat. Combine the oil, soy sauce, ketchup, lemon juice, vinegar, pepper and garlic powder in a mixing bowl. Add the deer steaks. Marinate the venison steaks overnight, or for at least eight hours in the refrigerator.

3. Place the steaks on a preheated grill. Cook the steaks under direct heat on the grill.

4. Create grill marks on the deer steaks. Once the steaks cook for two minutes, rotate the steaks 90 degrees. Cook the steaks for an additional two minutes before flipping them. Turn the deer steaks only once while they are cooking on the grill.

5. Continue to cook each side for four minutes. Grill the deer meat until the steak is medium to medium rare to prevent drying the meat out, or grill the steaks until they no longer appear limp when picked up with tongs.

Prepare and Cook Ground Deer Meat

6. Marinate the ground deer meat. Add 1 cup of vinegar and 1 cup of milk for every lb. of deer meat. This mixture will help remove the "gamey" taste. It also helps tenderize the meat. Refrigerate the meat for six hours while it is marinating.

7. Combine ground pork to the ground deer meat. Use a 2 to 1 ratio when adding the ground pork. Using ground pork adds fat content to the venison. Since venison is a lean meat, the ground pork helps bind the meat together to add texture and stability.

8. Cook the ground venison. Use the same cooking methods as you would for ground beef. Substitute the venison for ground beef in any recipe. The venison mixture will be healthier.

9. Season the ground venison with the same seasonings as ground beef. Try not to add too much salt to the venison because the salt will dry the venison out faster while it is cooking.

10. Freeze any leftover ground deer meat. Deer meet tends to spoil faster than beef. Refrigerate the venison for no longer than two days, and then discard the meat or place it in an airtight freezer container.

Tags: deer steaks, ground beef, ground pork, Cook steaks, deer meat

Make Seafood Salad

When it comes to making a seafood salad, there a several variations of recipes. The two most common types of seafood salad contain spinach greens and pasta with an added seafood substitute of either shrimp or crabmeat. When preparing a seafood salad for guests, consider their tastes and preferences and try to prepare a salad that is appeasing overall.

Instructions

1. Combine the onion, bell pepper and celery with the crabmeat in a large bowl. Thoroughly mix all of the ingredients. Break down the chunks of crabmeat to the size you want them to be in the salad. Set the bowl aside.

2. Combine the low-fat sour cream, light mayonnaise, lemon juice, Italian dressing, oregano and a pinch of both salt and pepper in a separate medium-sized bowl.

3. Mix the ingredients for the dressing until the consistency is thick. Test-taste this portion to decide whether to add more pepper, salt or lemon juice.

4. Pour all of the dressing mixture into the large bowl of crabmeat and vegetables. Toss all of the ingredients so that you spread the dressing evenly.

5. Chill the salad for two hours before serving. You can eat the seafood salad on its own or add to whole-wheat bread or a panini.

Tags: seafood salad, large bowl, lemon juice

Make Sourdough Starter Juice

Sourdough can be used for loaves, artisan breads or pizza crust.

Sourdough bread gets its trademark sourdough taste from the yeasty starter used to make the dough. There are many ways to make a starter, but the liquid version is simple to maintain and only requires a few ingredients. When properly tended and used frequently, a starter juice can survive for many years. You can make up to two loaves of bread a week with your starter solution. Using it more often doesn't give it the time it needs to replenish itself properly.

Instructions

1. Fill a clean quart-sized jar with 1/4 cup warm tap water. Dissolve 2 1/2 tbsp. of active dry yeast in the water.

2. Pour 1 3/4 cup of warm water into the jar. Stir in 2 cups of all-purpose flour until thoroughly mixed.

3. Cover the jar with a square of cheesecloth, secured with a rubber band, to keep dust out of the starter. Place it in a cabinet or other location where it won't be disturbed for five days.

4. Remove the cheesecloth and stir the starter. The starter should be slightly foamy and have a sour aroma.

5. Screw the lid on the jar loosely. Alternately, cover the jar with plastic wrap. Store in the refrigerator.

6. Feed the starter after each use, or at least once a week. Remove up to 1 cup of starter or the amount indicated in your recipe. Replace with 1 1/2 cups water and 1 1/2 cups flour and stir well before returning the jar to the fridge.

Tags: warm water

Color Powdered Sugar

Powdered sugar can be dyed to any color.

Powdered (or confectioners') sugar is sugar that is pulverized or processed until it reaches powdered form. Since it tends to form clumps, this type of sugar is augmented with about 3 percent cornstarch to keep it loose and flowing. Because of this, it is rarely used in actual cooking. Often used in desserts, powdered sugar is an ingredient frequently found in recipes for homemade frosting or icing. In addition to an ingredient, powdered sugar can be used alone as a decoration. The fine powder can remain white or can be easily colored and used to dust cakes, cookies and other confections.

Instructions

1. Pour 1/4 cup powdered sugar onto a piece of wax paper. The wax paper keeps the powdered sugar from sticking to your work surface as well as keeping your work surface clean.

2. Place drops of food coloring into the powdered sugar. Add 1 drop at a time and mix in until the desired color is achieved. Manipulate the powdered sugar with your fingertips to work the food coloring evenly through the sugar.

3. Add eye appeal by coloring powdered sugar before dusting the cake.

You can divide up portions of the powdered sugar to use for different colors. Pour each group of colored sugar into a separate plastic zip bag for storage until ready to use.

Tags: powdered sugar, powdered sugar, your work surface, food coloring, work surface

Make Sauce For Buffalo Wings

Buffalo wings are a hit at any party.

Buffalo wings are a popular sports bar food staple enjoyed by many Americans. Although fried chicken wings are the foundation of an excellent buffalo wing, the sauce is key. Many people simply buy a bottle of buffalo wing sauce from the grocery store or favorite wing joint, but it is easy to make your own homemade wing sauce. Toss with cooked chicken wings or even chicken tenders and serve alongside crisp celery and blue cheese or ranch dressing for dipping.

Instructions

1. Melt butter in a large skillet and saute garlic for about three minutes.

2. Add flour to the butter and garlic to make a roux. Stir often and cook for about five minutes.

3. Add the hot sauce slowly and stir constantly to eliminate lumps.

4. Add champagne vinegar, stir and adjust flame to low heat.

5. Cook until the sauce is thick and well-blended. Season with salt and pepper to taste.

6. Toss with cooked chicken wings and serve, or store and refrigerate for future use.

Tags: chicken wings, wing sauce, buffalo wing, buffalo wing sauce, Buffalo wings, cooked chicken, cooked chicken wings

Favorite Appetizers For Kids

Finding the right appetizer for your child isn't always easy.

Getting children to eat appetizers isn't always easy. Children are often more excited to get to dessert than they are to wait through bread, soups or salads. Nevertheless, there are a few appetizers that children do go crazy for. Whether you're out at a restaurant or preparing a party for your child's birthday, you should be able to find an appetizer that pleases even the pickiest of children.

Cheese and Pineapple Hedgehog

Children will enjoy this dish for both its sweetness and presentation. The cheese and pineapple hedgehog requires very little preparation and is easy to make. You will need an orange, a cherry, cheddar cheese and a can of pineapples. Cut one half off of the orange and lay it face down, stick a piece of pineapple and cheese together on a toothpick and then stick it into the orange. Repeat this until the orange is covered in cheese and pineapple toothpicks. Cut the cherry in half and stick each half on two separate toothpicks, which you can then place on one end of the orange for eyes.

Ladybugs on a Log

Children often love sweet food, but that does not mean you have to prepare unhealthy appetizers loaded with sugar. Ladybugs on a log are simple and healthy appetizers made by filling the hollow of a celery stalk with raspberry-flavored cream cheese, and then sprinkling cranberries on top. While this dish is tasty enough for children, it is also not too heavy that it would ruin the main course. These are easy to make and serve at parties, and children enjoy the idea of eating bugs even if it is only in name.

Asparagus in Blankets

A good way to get kids to eat nutritious food is to disguise it. Asparagus in blankets is a healthy alternative to pigs in blankets. You need uncooked pizza dough, asparagus, cheddar cheese and a small tomato. Cut the asparagus pieces in half and lay them down in bundles on a small piece of flattened dough. Place a few pieces of cheese and tomato on top of the asparagus and roll up the blankets. Cook in a 375 degree Fahrenheit oven for approximately 20 minutes and your appetizers are ready to be served.

Mini Pizzas

Making a variation of a dish you know your child likes is a good way to ensure she will love an appetizer. Many children love pizza and would welcome the opportunity to eat mini pizzas. Also called pizzettes, these can be prepared on bagels or from regular pizza dough. You can tailor these to your child, adding toppings that you know she will like such as pepperoni or extra cheese. If you want to keep these mini pizzas healthy, stick to vegetables and lean meats for the toppings.

Tags: your child, always easy, cheddar cheese, cheese pineapple, Children often, easy make

Make Sardines And Mackerel

Sardines are a great blood thinner and promote a healthy heart.

Eating fish, such as sardines and mackerel is a simple way to improve your health. Sardines and mackerel help to prevent heart attacks, keep you blood thin and keep your blood fresh. Sardines and mackerel can be found in oceans and rivers all around the world. Although they are common, most cooks do not like to cook sardines and mackerel in its raw state but would prefer to buy them premade in a can. Making sardines and mackerel at home is quick and easy to do.

Instructions

1. Clean the sardines and mackerel by running them under cool water. Take out the intestines and discard. Place sardines and mackerel in a pressure cooker.

2. Mix 1 tbsp. salt, 1 tbsp. grated ginger, 1 tsp. olive oil and 1 tbsp. of crushed garlic in a small bowl. Add 1 cup of cool water to the mixture. Combine ingredients together until thoroughly mixed.

3. Pour mixture on top of sardines and mackerel. Cook in the pressure cooker for approximately 45 minutes.

4. Remove from pressure cooker and place in separate bowl. Serve over rice, on bread or eat alone. Refrigerate when done.

Tags: sardines mackerel, pressure cooker, cool water, sardines mackerel, Sardines mackerel

Thicken Bottled Spaghetti Sauce

Perhaps you ran out of time and chose to buy packaged spaghetti sauce instead of making your own. If you opened the bottle to discover the sauce was too thin and runny for your liking, you can thicken it in one of several ways. While you're at it, you can also improve its flavor, maybe even fooling those eating it into thinking that you actually made it yourself.

Instructions

1. Cook the sauce down until it thickens. Leave the top off on the pan used to heat it, and turn the stove to medium heat to cook the spaghetti sauce until it gets thicker. To prevent it from sticking to the bottom of the pan, occasionally stir the sauce until it reaches the proper consistency.

2. Add meatballs or tomato paste to the sauce to make it thicker. An added benefit is that the sauce will be more robust and closer to tasting as though it is homemade.

3. Augment the bottled spaghetti sauce by adding a bit of flour or cornstarch while it is heating. If you choose to use either flour or corn starch, make a paste with either one in a bit of cold water, then add it to the sauce. Proceed to cook it for a few minutes, stirring it until the sauce thickens.

4. Sprinkle your spaghetti sauce with breadcrumbs to thicken it. The breadcrumbs will soak up the moisture and make your sauce thicker.

Tags: spaghetti sauce, sauce until

Can Creamed Corn At Home

Preserve fresh corn by by canning it as creamed corn.

Canning allows for the processing and preservation of fresh food for later use. When it comes to canning corn, the fresher the better. Corn is known to lose its sugar content as it ages, so you should seek out the freshest corn and can it immediately or put it on ice to halt the sugar loss. As a low-acid food, water baths are ineffective for canning creamed corn. Instead, a presser canner is needed to complete the canning process and seal your creamed corn in the jars.

Instructions

1. Fill your canner pot about two-thirds full with water and heat on high. Do not put the lid on or seal the canner yet.

2. Husk, clean and wash your fresh corn.

3. Slide the blade of your knife across the corn cobs to remove the kernels, then slide the dull side against the cob to remove any remaining juice or kernels.

4. Measure out your corn kernels and add to a saucepan with 1 cup of hot water for each quart of corn. Bring to boil, then lower heat and let simmer for five minutes.

5. Transfer corn to canning jars. Fill jars to an inch of the top.

6. Add enough cooking liquid to cover the corn, but leave an inch of space at the top of the jar.

7. Put the lids and rings on the jars. Tighten the rings, but only enough to hold them and the lids in place.

8. Place jars in your pressure canner and seal the lid. Canners vary in operation, so follow the directions to seal yours. Once the gauge shows 10 to 11 pounds of pressure, set a timer for 25 minutes. Maintain 10 to 11 pounds of pressure by adjusting burner heat. The canner type and altitude may effect the pressure needed, so check the directions for your canner to confirm your needs and processing time.

9. Remove the canner lid after 85 minutes or so. Tilt the lid away as you open it to deflect the searing steam.

10. Grab the jars with your canning tongs and set on a rack or a heat-resistant surface. Allow jars to cool, then store for future use.

Tags: creamed corn, canning creamed, canning creamed corn, corn canning, fresh corn, pounds pressure, with water

Creamy Alfredo Sauce

A blend of butter, cream and Parmesan cheese at its simplest, creamy Alfredo sauce complements pasta, spring vegetables, chicken and seafood. The dish known as fettuccine Alfredo features long fettuccine noodles tossed with Alfredo sauce, and to this, other ingredients are often added, including herbs, meat and vegetables. Although available frozen, in packaged mixes or at Italian restaurants, creamy Alfredo sauce can easily be made from scratch at home.

History

Creamy Alfredo sauce has its origins in the history of fettuccine Alfredo. The story goes that Alfredo di Lelio, an Italian restaurateur, invented fettuccine Alfredo to whet the waning appetite of his wife. When Hollywood stars Mary Pickford and Douglas Fairbanks fell in love with the pasta dish in Rome in the late 1920s, they brought the recipe home, and from there it spread in popularity in America. Americans added cream to the butter and Parmesan mixture, and thus was born fettuccine Alfredo, American style.

Types

Creamy Alfredo sauce can be served with pasta and vegetables as a vegetarian dish; with chicken, shrimp or bacon; or in any creative combination the cook and diners deem desirable. Any kind of creamy sauce flavored with Parmesan cheese might be termed Alfredo sauce by some, yet authentic creamy Alfredo sauce is not made as many other cream sauces, with milk added to a roux of flour and butter.

Features

Creamy Alfredo sauce is a simple sauce made by melting butter with Parmigiano-Reggiano cheese, also known in the U.S. as Parmesan cheese, and then adding cream. Creative cooks may add other ingredients, such as cracked pepper, salt, fresh or dried parsley, garlic, Romano cheese and even other hard cheeses. The sauce is then tossed with cooked pasta and vegetables or meat, such as cooked chicken or shrimp. Vegetables that go well with creamy Alfredo sauce include snow peas, broccoli, green beans, sweet red bell pepper and mushrooms. The addition of toasted nuts at the end can add a desirable crunch.

Considerations

Although incredibly simple to make, creamy Alfredo sauce is considered somewhat gourmet and only for special occasions or for going out to restaurants in many households. This may be because of the richness of the sauce. However, adding vegetables to the creamy Alfredo sauce can make it almost as light as a primavera sauce, if the sauce is used sparingly. With good-quality Parmigiano-Reggiano cheese, flavorful European-style cultured butter and full heavy cream, a little goes a long way.

Benefits

Cooks can make creamy Alfredo sauce very quickly and with a minimum of ingredients. Whether doing formal entertaining or whipping up a quick and easy dish for children, cooks can satisfy a variety of diners and guests who don't realize how easy the sauce is to make.

Tags: Alfredo sauce, creamy Alfredo, creamy Alfredo sauce, fettuccine Alfredo, Alfredo sauce, Parmesan cheese

Cook An Ostrich Egg

You just happen to be stranded out in the Kalahari Desert and you are starving. You have to get some protein in you if you are to stay alive. Fortunately you've come upon an ostrich egg. Okay, okay, what are the chances you're in the Kalahari with Internet access? More likely you know someone who owns an ostrich farm and they gave you an egg to try out. So how do you cook an ostrich egg?

Instructions

1. Get a sharp thin instrument. An ice pick or metal barbecue skewer works well. You can also use the pointy end of a knife.

2. Pierce a hole in the pointed end of the egg. This is not easy as the shell is very strong. You may need to tap the blunt end of the skewer with a hammer.

3. Use the skewer or knife tip to break through the tough inner membrane and stir up the insides.

4. With the hole end up, put the egg in boiling water and boil for about an hour and a half. Or pour a little out onto a hot pan and knock yourself out scrambling or making an omelette.

5. Start eating. One ostrich egg is the same amount as two dozen chicken eggs. You might want to share with a friend.

Tags:

Make Pate Maison

Nearly every top restaurant has its own version of Pate Maison, or "House Specialty." Pate is a meat loaf with a difference. For one thing. Although both are made with ground and cooked meat, pate is served cold or at room temperature. More importantly, pate textures are more silky smooth and its flavors deeper, all as a result of the large amount of fat that goes into it. This process can take a few days to make, but the resulting sense of accomplishment and tremendous joy from eating it make the effort all worthwhile. This recipe serves 12 as a first course.

Instructions

1. Rinse the salt pork slices in cold water to remove some of the salt. Drain thoroughly. Line the terrine mold with the salt pork slices. Cut the calves liver into 1-inch pieces and the chicken livers in half.

2. Cook the diced bacon in the skillet until the fat is rendered. Saute the garlic and shallots with the bacon until tender and lightly browned. Add the liver pieces and all of the seasonings into the skillet, and cook until the pink color has disappeared from the livers.

3. Remove the liver mixture from the skillet and put into the large bowl. Set aside to cool, about 30 minutes. Put the eggs into the small bowl and whisk together, then add the Madeira wine to the eggs.

4. When the liver mixture has cooled, put it into the food processor and blend until thoroughly pureed. Add the egg mixture into the livers, a little at a time. Remove the liver mixture from the processor bowl and pack it into the terrine mold lined with the salt pork slices. Place a few of the bay leaves on top of the terrine, end to end. Cover tightly with aluminum foil. Put into the refrigerator for 24 hours.

5. When ready to cook, preheat the oven to 225 degrees. Place the terrine in the deep roasting pan, then fill the inside of the roasting pan with simmering hot water. Fill half way up the sides of the terrine baking dish. Carefully put the pan into the oven and bake until the internal temperature reaches 170 degrees on the thermometer.

6. Remove the pan carefully from the oven, and take out the terrine when it's cool enough to handle. Let it sit out on the counter for about three hours to come to room temperature. Then put the terrine, still covered, into the refrigerator for at least 24 hours. More time sitting in the cooler is better for enriching the flavor.

7. When ready to serve, either cut ?-inch slices right out of the terrine mold, or slice the terrine after unmolding it onto a platter. To accomplish the latter, you must dip the terrine in warm water for half a minute or so, then run a knife all along the interior sides of the terrine. Invert it on a platter. Once the pate has come out of the mold, cut it into ?-inch slices. Garnish the platter as you like, and serve immediately.

Tags: liver mixture, pork slices, salt pork, salt pork slices, terrine mold

Make A Cold Press Machine

Make your own cold press machine for fruits and oils.

Cold press machines produce healthy juices and oils that still retain many of their natural nutrients. Pressing methods that use heat to increase the yield destroy many of the natural nutrients in the process. A homemade press is easy to construct and will permit you to make your own juices and oils from your produce. While you can heat the press to increase the yield, you can also press the fruit or seeds without adding heat and receive a healthier product. The homemade press requires you to remove the outer shell of seeds or the inner seeds if pressing fruit. Step by step details of the press construction follow and when you add a hydraulic jack to the construction it will form a cold press machine.

Instructions

Construct the Press Frame

1. Cut two 24 1/2 inch long sides from 1 3/4 inch OD X 1 3/8 inch ID metal tubing.

2. Cut a single 6 1/2 inch long piece of tubing from the same stock. This forms the center tube of the press.

3. Cut the top cross member from a piece of 3/4 inch thick steel plate. Make the dimensions 2 3/4 inches by 5 1/2 inches.

4. Cut the two bottom pieces from 1 3/4 inch by 1 3/4 inch angle iron. Make them 8 inches long.

5. Measure 1/2 inch in from the outer edge of the bottom pieces and drill a 9/32 inch hole in each end using the drill press.

6. Weld the top piece between the two pieces of steel tubing at one end. Weld the two bottom pieces to the other end of the tubes with the angles facing outward. Weld the center tube evenly spaced between the two tubes into the base unit.

7. Grind all edges smooth leaving no burrs in the steel. Round the edges of the base with the grinder and roughen all the other surfaces.

8. Paint the frame of the press with spray paint. Allow it to dry and spray it with a clear lacquer coating.

9. Mount the frame to a board or table. Drill four holes in the base with a 5/16 inch bit and mount the frame with 1/4-28 bolts. Use lock washers and nuts to secure it to the board or table.

Constructing the Cylinder

10. Cut a 5 3/8 inch piece of 3 1/2 inch OD X 3 1/4 inch ID steel tubing.

11. Face off both ends in the lathe so they are square.

12. Cut a circular 3 1/2 inch piece of plate steel.

13. Weld the piece of steel plate to one end of the 5 3/8 inch steel tubing.

14. Drill a series of holes all around the tube. Use 3/32 inch holes set on 1/2 inch centers. Use a larger drill bit and a metal file to remove all the burrs inside and out.

Construct the Piston

15. Form a 3 3/8 inch circle out of 1/4 inch steel plate.

16. Cut a 1 1/8 inch piece of tubing from the 1 3/8 inch OD X 1 1/8 inch ID stock tubing.

17.Place in the lathe and face off both ends.

18. Weld the tube to the center of the circular piece of plate. Place the welds on the inside of the tube only.

19. Mount the piston in the lathe and cut the outer diameter down until it just fits inside the cylinder. The final OD of the piston is about 3 15/64 inches. Use a file to remove any sharp edges and burrs.

Construct the Collector Ring

20. Mark a line 1 1/2 inches above the bottom of a one gallon plastic bottle. Cut the top of the bottle off at the marked line.

21. Cut a 1/8 inch X 1 inch slot in the edge of the bottom of the bottle. This will allow the pressed oil or juice to run into a holding cup or bottle.

22. Make a 1 3/4 inch hole in the center of the bottom of the bottle. Place the bottom of the bottle over the center of the stand and slide it down to the bottom. To assemble the press, load the fruit or seeds into the cylinder and cover with the piston. Mount the hydraulic jack above the cylinder and expand the jack until it meets the top edge. As you activate the jack, pressure increases on the fruit or seeds and juice or oil pours out into the receiving ring below the piston.

Tags: inch inch, bottom bottle, bottom pieces, from inch, from inch inch, fruit seeds