The Best Way To Melt Chocolate Chips For Dipping

You can dip a variety of foods in your melted chocolate.

You can melt chocolate chips in a variety of ways -- but there are just as many things that can go wrong if you are not careful. For example, trying to melt chocolate chips in a pan over direct heat can result in burned chocolate even if you use very low heat. Using the microwave is another option, but you can easily overheat the chocolate if you are not careful and extremely attentive. Fortunately, you can melt chocolate chips for dipping fairly easily and consistently with the proper methods and precautions.

Instructions

1. Examine any tools that will come into contact with your chocolate to make sure they are completely dry. These include the bowl of your double boiler and the spoon you will use to stir your chocolate. Even a drop of water on one of your tools can ruin the entire batch of melted chocolate by making it seize.

2. Pour the chocolate chips into the top of a double boiler. The double boiler should have water in its bottom section, but do not turn on the stove burner yet; you may not need to use it at all.

3. Heat any liquid that you wish to incorporate into your melted chocolate. Mixing in cream, for example, will make the chocolate runnier -- which you might prefer for dipping purposes. Pour this hot liquid over the chocolate chips in the double boiler. Stir the chocolate liquid mixture well with a spoon. Ideally, the heat from the liquid alone will be enough to completely melt the chocolate after several minutes of stirring. If this is not the case, or if you are not adding liquid to the chocolate, move on to the next step.

4. Turn the heat under the double boiler on to low. As soon as the chocolate chips begin to melt at all -- or immediately if you have already partially melted them with liquid -- begin stirring. Stir constantly until the chocolate chips are almost completely melted, then remove them from the heat. Stir for a few more seconds or longer to finish melting the chocolate chips.

Tags: chocolate chips, double boiler, chocolate chips, melt chocolate, melt chocolate chips

Age Homemade Cheese

You can age your own cheese wheels at home.

Making homemade cheese can be a fun and satisfying experience, but it can also be frustrating and require some creativity. One of the hardest parts is aging the cheese. Without a cheese cave -- not a standard part of most homes -- you may have trouble achieving and maintaining the correct temperature and humidity levels that your cheese needs. The refrigerator is not an ideal substitute, as it is significantly colder than a proper cheese cave and can dry out your cheese. With a little creativity, however, you can recreate the conditions of a cheese cave in your own home.

Instructions

1. Wrap the cheese you wish to age in parchment paper, then place it in an airtight container that is more than twice the size of the cheese. Ideally, the cheese should take up approximately 40 percent of the inside of the container, leaving the other 60 percent containing air.

2. Dampen a paper towel until it is wet but not dripping. Place it against one wall of the container, well away from the cheese; the towel should not touch the cheese at all, nor be wet enough to leave a layer of water in the bottom of the container. Seal the container.

3. Place the container of cheese in the warmest part of your refrigerator. In many cases, this will be the vegetable bin. Leave it here for a week, then check on it. If the cheese is too dry, add more water to the paper towel. If it is too wet, replace the wet paper towel with a drier one. Return the container to the refrigerator for another week, then check on it again. Repeat this process until your cheese has aged completely. The number of weeks this will take depends on the type of cheese you are making, so consult your recipe for details.

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Freshen Pretzels

It's happened to all of us. You get that hankering for a crisp, delicious pretzel, only to discover after one bite that the salty snack has become tasteless and stale, sometimes after just a couple of days in the cupboard. Fortunately, it isn't necessary to throw expensive snacks in the garbage, because in just a few minutes, you can freshen pretzels so that they're good as new. The pretzel-freshening technique also works on saltines, snack crackers, dry cereal, and even chow mein noodles. Add this to my Recipe Box.

Instructions

Freshen Pretzels in the Oven

1. Preheat the oven to 250 degrees F. Spread the stale pretzels on a cookie sheet. The pretzels should be in a single layer and shouldn't be touching.

2. Leave the pretzels in the oven for 10 to 12 minutes. Flip them halfway through the cooking time, and check them often so they don't burn.

3. Remove the cookie sheet from the oven, and put it on a wire rack to cool. Allow the pretzels to cool completely before eating.

Freshen Pretzels in the Microwave

4. Place the stale pretzels in a microwave-safe bowl. Cover the pretzels with a paper towel.

5. Microwave the pretzels on high for 30 seconds.

6. Spread the freshened pretzels on a tray or plate. Allow the pretzels to cool completely before eating.

Tags: Allow pretzels, Allow pretzels cool, before eating, before eating Freshen, completely before

Use Seasonings

Seasonings should enhance the flavor of your dishes.

Cooking with seasonings is a way to enhance the flavor of any dish you cook. Certain seasonings, such as basil, oregano and garlic, can be used in every-day cooking, while you might use something like saffron for special occasions. Seasonings can turn a simple dish into an extravagant meal when used properly, and many can be stored in your pantry in dried form for six months or more.

Instructions

1. Consider the dish you are cooking and enhance the dish's flavor. According to Ina Garten, author of "Barefoot Contessa Back To Basics," seasonings should add depth and complexity to your dish, not overpower it.

2. Learn pair seasonings with meals you cook. You can do this by attending a cooking class, buying a cookbook or experimenting on your own. For example, cumin is a smoky, spicy seasoning you can use in many Mexican dishes. Fennel has a mild licorice flavor that works well with pork, and ginger is a sweet seasoning you can pair with Asian cuisine or orange vegetables, such as carrots and sweet potatoes.

3. Experiment with seasonings to learn how they enhance or change the flavor of your cooking. Set aside a day of the week or on the weekend to cook something new or use a new seasoning in a dish.

4. Add seasonings during different stages of cooking to "layer" the flavor. You can add seasoning at the beginning of cooking to flavor a roux or mirepoix. Add seasonings while a sauce or meat is simmering to further enhance the flavor. Sprinkle on seasonings after you plate the dish to garnish and add a finishing touch to your meal.

Tags: enhance flavor, flavor your, with seasonings

What Are The Different Wine Glasses

There are a variety of types of wine glasses.

In the wine world you will find that different types of glasses enhance the flavors of the different types of wines. Red wine glasses usually have a wider bowl with a shorter stem. The wider bowl allows the wine to breath, or aerate. White wine glasses usually have a longer stem with a slimmer bowl and are often taller than the red wine glasses.

Bordeaux Grand Cru

Current vinification methods allow makers to concentrate the fruit, which can sometimes cause younger wines to seem one dimensional when served in a smaller glass. The Bordeaux Grand Cru has a 30-oz., bowl which allows the numerous layers of aromas to be exposed and enjoyed. This glass perfectly exhibits these structured reds. The Bordeaux Grand Cru wine glass is recommended for Bordeaux (red), Merlot, Pomerol, St. Julien and Sangiovese-Grosso.

Bergundy Grand Cru

The Bergundy Grand Cru has it's own spot in the New York Museum of Modern Arts due to it's innovated design in terms of wine glasses. This glass reveals all the glory of the finest top-shelf wines, such as Bergundy or Barbaresco. It has a flared top lip that delivers the wine to the desired place on the front palate. The Bergundy Grand Cru wine glass is recommended for Barbaresco, Barolo, Pinot noir and Vougeot.

Rosé

The rosé is a great glass with which to savor the tart, dry rosé wines. Rosé wines are made from red berries using white wine-making methods and is served chilled. The rosé glass is created to direct the flow of the wine to the tip of the tongue in order that one might delight in the full fruitiness of the flavor. This wine glass is recommended for blush, Marsannay rosé, rosé and Weißherbst.

Chablis (Chardonnay)

This glass allows young wines to flaunt their exhilarating fresh flavor while allowing the more mature to bring about the nutty, spicy and mineral flavors standard to this variety. This wine glass is recommended for Bordeaux (white), Chardonnay, Pinot (Blanc, Grigio, Gris) and Viognier.

Montrachet

The Montrachet is a wide-mouth, wide-bowl glass that delivers the wine to the sides of the tongue. The wide bowl allows the aromas to be savored appropriately while not letting it get concentrated. This glass is recommended for Burgundy (white), Chardonnay, Montrachet and St. Aubin.

Vintage Champagne Glass

The vintage champagne glass is a flute that highlights the creamy texture of a great champagne and does not allow the bubbles to overpower, but rather incorporates them into the delight of the consumption. This glass is recommended for champagne, vintage champagne, vintage sparkling wine and rosé champagne.

Tags: glass recommended, This glass, wine glass, wine glass recommended, Bergundy Grand, Bordeaux Grand

Marinate Steak

If you're tired of just throwing a steak on the grill, then you have to try marinating it. By allowing the juices to mix and surround the steak, you will grill something so juicy, the neighbors won't ever leave. Here is a great recipe to marinate steak that is great for any gathering.

Instructions

1. Mince the garlic finely and then toss into the mixing bowl.

2. Chop the onion coarsely and then place into the mixing bowl.

3. Roll your basil leaves, and then chop them. (This is a trick that will make your chopping much easier.) Then separate any leaves that are stuck together and add them to the mixing bowl.

4. Mix the soy sauce, vegetable oil, Worcestershire sauce, red wine vinegar, salt and pepper into the bowl and combine it well.

5. Cut the lemon in half and squeeze the juice into the mixture. It's important to do this after the other flavors are well mixed so the acid from the lemon juice can really work its magic.

6. Place your steak into your mixing bowl and cover. Allow the steak to marinate for at least four hours. Allowing this recipe to marinate over night in the fridge is even better. Then fire up the grill and invite family and friends over.

Tags: mixing bowl, into mixing, into mixing bowl, recipe marinate

Make Stuffed Bell Peppers

Making stuffed peppers offers a tasty, healthy alternative for dinner.

Bell peppers are one of a summer garden's most colorful features, but they also can be the centerpiece of an easy and healthy meal plan for on-the-go families. Stuffed bell peppers can be as simple or as ornate as you want. You can have a filling anchored by ground beef or pork sausage, but the bell pepper recipe that holds the most health benefits is going all-veggie and avoiding the high fat content of most meats. Choosing that route gives you a filling, main dish with less than 415 calories per serving.

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Combine water and quinoa in a medium saucepan and bring to a rolling boil. Turn heat down to low-medium and simmer for about 20 minutes until the quinoa is soft.

2. Brown 1 lb. of ground beef or turkey and skip the previous step with water and quinoa if you prefer meat-based stuffed peppers. Substitute the meat for the quinoa during the later step when the quinoa is added to your spice and vegetable mixture.

3. Coat a small baking dish with no-stick spray. Cut the bell peppers in half from top to bottom. Discard seeds and the pepper's ribs but preserve the stem to ensure the pepper doesn't wilt during the baking process. Put the cut peppers into the baking dish with their opened sides facing up.

4. Combine the cubed apple with olive oil, parsley flakes, crushed red pepper, basil, oregano, garlic, lime juice, mint, onions and tomatoes in a medium mixing bowl. Pour the quinoa into the mix and stir and season with salt and pepper.

5. Spoon the mixture into the peppers. Add about 1/4 inch of water into your baking dish to help prevent the peppers from sticking.

6. Put the peppers into the oven on the middle rack and bake for about 20 minutes. Poke the peppers with a fork to determine whether they are tender. Remove from heat when they are and when the quinoa is thoroughly heated.

Tags: baking dish, dish with, about minutes, baking dish with, ground beef, peppers into, stuffed peppers

Make Homemade Teriyaki Jerky

make homemade Teriyaki Jerky

This recipe is my favorite because I know whats in it. I use it on venison, turkey and beef. I started making this in 1993 after trying several different methods.

Instructions

1. Slice the meat no thicker than 1/4 inch. Trim off all the fat. You can make strips or pieces.

2. Prepare the marinade in a large bowl by measuring 70% Teriyaki and 30% Worcestershire sauce. Mix well. You will need enough to cover all the meat.

3. Place the meat pieces into the marinade. Cover with a lid and chill for at least 8 hours. You can turn the meat about half way through the marinade process.

4. Place the meat into the dehydrater leaving thin spaces between each piece and cook for about 12 to 24 hours, depending on the thickness of the cuts. If you have a stackable dehydrater rotate the stack by putting the top on the bottom until the bottom tray is now on the top, about half way through the process.

5. When the meat is done place them in a zip lock bag. You now have a good snack for the trails.

Tags: about half, about half through, half through, Place meat, Teriyaki Jerky

Make A Quilting Wedge

Dresden Plate Wedges

There are several popular quilt blocks that utilize a wedge as a part of the quilting pattern. One of the most well known and popular of these blocks is called the "Dresden Plate." This is a quilt block that is a circle that is comprised of separate wedges. Learn make a quilting wedge that can be used for sewing the Dresden Plate quilt block or one of the other blocks that use a wedge. Once you learn the technique it is not difficult to master.

Instructions

1. Measure and cut out the wedge pattern piece from cardboard. It should have a height of 4 1/4 inches, a long width of 2 3/8 inches and the short width of 1 inch. Measure and cut out a circle with a 4 1/2-inch diameter from cardboard. Set the circle aside.

2. Lay the five rectangles of fabric in a stack. Line up the edges so that they are all neatly aligned.

3. Lay the cardboard pattern piece on the stacked rectangles and trace four wedge shapes onto the fabric. Lay the ruler against the traced lines and cut out the wedges with the rotary cutter. You should have 20 wedges when you are finished cutting (four wedges of each fabric).

4. Fold each wedge in half lengthwise with right sides facing in and wrong sides facing out. Sew a 1/4-inch seam along the long width edge of each wedge. Trim each seam allowance to 1/8 inch with the ruler and rotary cutter.

5. Turn the wedges right side out. Press the seam down the center of the wedge and pull out each point so that they are neat and sharp.

6. Determine the order you want the five different colored wedges to be sewn in around the circle. Make a stack of five #1 wedges, a stack of five #2 wedges, a stack of five #3 wedges, a stack of five #4 wedges and a stack of five #5 wedges. The #1 wedges are the wedges you determined would be first, the #2 wedges are the wedges you determined would be second and so on.

7. Sew all of the #2 wedges to the #1 wedges with a 1/4-inch seam allowance. Sew all of the #4 wedges to the #3 wedges with a 1/4-inch seam allowance. Clip all threads, open out the wedges, and press each pair of wedges well.

8. Sew the four #1-#2 wedge pairs to the four #3-#4 wedge pairs with a 1/4-inch seam allowance. Clip all threads, open out the wedges and press the sewn wedges well.

9. Sew each single #5 wedge to each 1-2-3-4 wedge grouping with a 1/4-inch seam allowance. Clip all threads, open out the wedges, and press the sewn wedges well. You should now have four groups of sewn wedges with five different colored wedges in each group.

10. Sew two wedge groups together with a 1/4-inch seam allowance. Press the seam. Sew the other two wedge groups together with a 1/4-inch seam allowance and press that seam. You should now have two halves of sewn wedges. Match up the seams and edges and sew the two halves together with a 1/4-inch seam allowance. Press the entire wedge circle well.

11. Lay out the 5 1/2-inch interfacing square with the smooth side facing up. Place the circle pattern on top and carefully trace around the circle using the pattern. Place the bumpy side of the interfacing onto the right side of the 5 1/2-inch fabric square. Pin to secure.

12. Sew around the drawn circle and then trim around the circle 1/8-inch away from the drawn line. Cut a slit into the center of the interfacing and use this slit to turn the circle right side out. Press the circle edges well. What you have just done is finished the edges of the circle to enable you to place it in the center of the wedge circle without having to finish the edges.

13. Find the center of the muslin square by folding the fabric square into quarters. Place a pin at the exact center. Place the wedge circle onto the muslin square, centering the wedge circle around the marked center. Pin the wedge circle into place. Place the center circle in the center overlapping the edges onto the wedge circle slightly. Make certain that everything is centered and pin the pieces to hold them in place.

14. Sew around the outer edges of the wedge circle 1/8-inch away from the edge. Sew around the outer edge of the inner circle 1/8-inch away from the edge.

Tags: 4-inch seam, seam allowance, 4-inch seam allowance, wedge circle, with 4-inch, with 4-inch seam, five wedges

Chinese Restaurants In Broomfield Colorado

Broomfield is a suburb of Colorado, situated between Denver and Boulder. Best known for its picturesque parks and safe, cozy neighborhoods, Broomfield can also be a great place to enjoy a traditional Chinese meal. When you are craving beef and broccoli, crab Rangoon or chop suey, stop by one of the following Chinese restaurants, all centrally located in Broomfield.

Pearl Wok

Pearl Wok's menu features an assortment of Hunan, Peking, Szechuan and Canton cuisine. The menu items, which include chicken, duck, pork, tofu, vegetable and seafood-based items, can be made spicy or mild, depending on the customer's preference. The restaurant features many classic Chinese dishes, such as egg rolls, fried rice, sweet and sour chicken and chow mien. Chef specials include Three Treasure Bird Nest, which includes chicken, lobster and crab in a special sauce and Kung Pao Delight, a spicy mixture of scallops, shrimp and chicken with vegetables. Pearl Wok is open every day for lunch and dinner. There is free delivery for orders over $15.

East Moon Asian Bistro & Sushi

East Moon Asian Bistro and Sushi is a contemporary restaurant featuring a wide array of Chinese, Thai, Japanese and Vietnamese dishes. The menu consists of many Thai curry, beef, chicken, shrimp and noodle-based dishes. Specials include Chinese-style lamb chops with onions, walnut shrimp, crispy duck and Hunan beef. The restaurant features a full sushi bar with dozens of fresh specialty rolls, sashimi and a la carte options. A full drink menu includes wine, sake, mojitos and specialty martinis. Lunch, sushi and happy hour specials are featured on the menu. Catering is available. East Moon Asian Bistro is open daily from 11 a.m. to 10 p.m.

Broomfield Great Wall

Broomfield Great Wall is open daily for lunch and dinner. Menu items include fried dumplings, shrimp-fried rice, basil beef, chicken egg foo young. Chef recommendations include General Tao's chicken, beef and scallops and the Triple Delight, a mixture of chicken, beef and shrimp in brown sauce with vegetables. Family dinners for two or more start at $10.95 per person and include rice, soup, an appetizer and your choice of chicken or beef entree. Broomfield Great Wall has a full lunch menu featuring items for under $7. Party trays are available for special events. The restaurant offers free delivery on orders within five miles.

Newport Chinese Cuisine

Newport Chinese Cuisine features many Chinese food favorites like Szechuan Beef and Sesame Chicken. The appetizer menu includes jelly fish, egg drop soup, crab cheese wontons and Peking duck. The restaurant also serves Dim Sum, which includes stuffed shrimp and fried dumplings as well as coconut buns, tapioca coconut cake, egg custard tarts, rice crepes and other desserts. Lunch specials are $5.95 and include an egg roll, rice, soup and entree. Newport Chinese Cuisine has a full drink menu including wine, beer, sake, and other specialty cocktails, like Asian pear martinis, mai tais and pina coladas. The restaurant has facilities available for special events. Newport Chinese Cuisine is open daily.

Tags: Chinese Cuisine, Newport Chinese, Newport Chinese Cuisine, Asian Bistro, Broomfield Great, Broomfield Great Wall, chicken beef

Brands Of Pretzels

Pretzels are one of America's most popular snacks.

The pretzel is one of the most popular snacks in America, right after potato chips. Ever since the very first commercial pretzel bakery opened in Lancaster County, Pennsylvania, in 1861, more and more Americans have been turned on to the taste of a pretzel. The yearly sales of pretzels are in excess of $180 million.

Rold Gold

Rold Gold is a popular brand of pretzel.

Rold Gold is one of the most popular brands of pretzels in America. Owned by the Frito-Lay company, Rold Gold is known for pretzels that are very tasty and genuine. Rold Gold bakes pretzels the old-fashioned way to ensure rich flavor. This brand makes 13 different kinds of pretzels, a couple of them being Classic Style Pretzel Thins and Cheddar Tiny Twists Pretzels.

Snyder's of Hanover

Snyder's of Hanover makes a whole range of pretzel products.

Snyder's of Hanover is the second-most popular pretzel brand in America, based on sales. The brand features several different kinds of pretzels and varieties, offering something for everyone. Snyder's of Hanover makes traditional pretzels like Olde Tyme Pretzels and Homestyle Pretzels. They also make more unconventional, pretzel-related products. The company makes Dipping Sticks and Pretzel Sticks, as well as Honey Mustard & Onion Nibblers and Garlic Bread Nibblers. The company creates products for health-conscious customers, too, such as its gluten-free Pretzel Sticks.

Utz

A company that makes a variety of snack foods, Utz makes pretzels that are baked in an old-world style. The Utz brand is known for allowing people to enjoy their pretzel snacks while still watching their weight. The brand offers pretzels that only feature 1 gram of fat in each serving. The selection of pretzels includes nuggets, stix, wheels, and rods. Utz features nine flavors of pretzels: Special Pretzels, Unsalted Specials, Extra Dark Specials, Thin Pretzels, Multi-grain Specials, Hard Pretzels, Country Stix, Nuggets, and Wheel Pretzels.

Bachman

Bachman pretzels are known for a crispy bite.

Bachman has been creating pretzels since 1884, so they have a lot of experience with producing satisfying taste. The process that this brand uses is highly involved, which is what creates the satisfying taste of Bachman products like their Twist Pretzels and Rolled Rods. Bachman first twists or rolls its pretzels in machines before flame-baking them inside of brick ovens. The result is that Bachman pretzels have a crispy bite that sets them apart from other brands. The brand also makes pretzels that are perfect for dipping, like their Pita Pretzel Squares.

Tags: Rold Gold, pretzels that, Snyder Hanover, most popular, Bachman pretzels, crispy bite, different kinds

Spices Used In Greek Seasoning

Certain spices are common in Greek cooking.

Ancient Greeks used spices not only to season their food and give it a pleasant aroma, but also for medicinal purposes. Today, Greek cooking uses certain spices that give the food a distinctively Greek feel. Some spices grow naturally in Greece; others come from import. To successfully give your food a Greek flair, you need to know the different spices used in this ethnic cooking.

Oregano

In Greek cooking, oregano, also known as rigani, is the most commonly used spice. The word oregano means "joy of the mountain" in Greek. According to Greek Products, this may be because oregano roots help keep the sides of the mountains from quickly eroding in heavy rains, or because the locals enjoy the strong aroma the plant emits. Oregano is used in Greek salads, sauces and stews, as well as for seasoning fish and other meats.

Mint

Several varieties of mint grow wild in Greece, such as spearmint and peppermint, also called diosmos. The ancient Greeks used mint for many purposes, including scenting their baths, making tea for digestive concerns and cooking, as well as for Greek Orthodox blessings. Mint is used in many dishes. Commonly, it can be found in meatballs, pies, salads and lamb dishes. One popular dish that utilizes mint is tzatziki, a cucumber salad with a mint-yogurt sauce.

Anise

Anise is a common Greek spice that is also known as glykaniso. The spice has a licorice flavor. Originally, the ancient Greeks used anise to make a tonic that was supposed to ease the nerves. Today, one of the most common Greek uses for anise is in ouzo, a licorice-flavored liqueur. In cooking, the spice is added to tomato sauces, pastries and different meat dishes.

Saffron

Saffron comes from the dried stigmas that are hand-plucked from the center of the saffron flower. Because of its rarity, it is the most expensive spice in the world today. The red threads of saffron will dye food yellow, and were used by the ancient Greeks to dye clothing for nobility. Today, one of the most common uses for the spice in Greece is in saffron cheese pie, an Easter specialty.

Imported Spices

Certain spices are common additions to Greek cuisine but are not native to the country, including cinnamon, cloves, allspice and nutmeg. Since ancient times, the Greeks have imported these spices. They can often be found in baked goods such as cakes, cookies and other desserts, as well as in drinks. Other applications include tomato sauces, meats and macaroni dishes.

Tags: common Greek, Greek cooking, Greeks used, also known, ancient Greeks, ancient Greeks used, Certain spices

Make Yummy Vegan Potato Salad

Make Yummy Vegan Potato Salad

The best potato salad ever. Yummy Vegan Potato Salad is an excellent side dish for parties, picnics, potlucks and BBQs. Pair Yummy Vegan Potato Salad with BBQ, steak, sandwiches, burgers, hotdogs, and brats. Both vegans and non-vegans will love this perfect potato salad.

Instructions

1. Rinse and scrub potatoes. Place whole potatoes in a large pot of boiling water.

2. While the potatoes are boiling, chop the celery and onions, set aside. Chop parsley, set aside.

3. Mix white vinegar, raw sugar, and Veganaise in a bowl until raw sugar dissolves.

4. Check to see if your potatoes are thoroughly cooked. Slice into a potato to make sure they are tender. If they are still hard, put them back in the pot. When they are fully cooked, drain potatoes and chop into bite sized cubes. Place cubed potatoes in a large serving bowl.

5. Stir in Veganaise/vinegar/sugar mixture from step #3 with potatoes. Add parsley. Salt and Pepper to taste.

6. Enjoy your Yummy Vegan Potato Salad. Share with family and friends.

Tags: Yummy Vegan Potato, Vegan Potato, Vegan Potato Salad, Yummy Vegan, Potato Salad, Make Yummy

Make An Easy Yogurt Fruit And Granola Treat

This treat also makes for a healthy breakfast.

Here is a tasty recipe that is quick and easy. It is perfect for a snack or as a light dessert. Kids will love layering the fruit and yogurt to make their own yummy creations. You will love the fact that it is a healthy treat.

Instructions

1. Start by putting low fat vanilla yogurt in a bowl. A tall, skinny bowl or dish works the best, but any bowl will do.

2. Add a layer of your favorite fruit. Strawberries, blueberries or raspberries work well, but you can use whatever fruit you prefer.

3. Add another layer of low fat vanilla yogurt on top of the fruit.

4. Add another layer of your favorite fruit on top of the low fat vanilla yogurt.

5. Add a final layer of low fat vanilla yogurt on top of the fruit.

6. Add the granola to the top. Granola can be a little bit pricey, so you can also use crunchy granola bars. If you use a granola bar, break it into pieces with a rolling pin while it is still in the wrapper.

Tags: vanilla yogurt, another layer, favorite fruit, layer vanilla, layer vanilla yogurt, layer your

Dutch Oven Vs Soup Kettle

A soup kettle is different from a Dutch oven.

The Dutch oven and the soup kettle are both types of cookware. Soup kettles are generally used only for stove-top cooking, while Dutch ovens can be used for stove-top cooking, baking and even campfire cooking. Both Dutch ovens and soup kettles are intended to be used to prepare large amounts of food.

Features

Dutch ovens are broader than they are tall and usually hold at least four quarts. Soup kettles also hold at least four quarts, but are taller than they are broad. Both pots generally have two handles, one on each side, as well as a lid.

Uses

You can use a Dutch oven to cook just about anything---you can bake, stew, broil, braise, fry and boil with it---but the biggest advantage of a Dutch oven is that you can transfer it from the stove top to the oven. Thus, Dutch ovens are often used in recipes that call for ingredients to be first browned on the stove top and finished in the oven. Soup kettles are more often used to prepare soups, stews, sauces and stocks, or to boil water. Soup kettles cannot go in the oven, generally.

Types

Dutch ovens are traditionally made from cast iron, but may also be made from ceramic, aluminum or steel. Soup kettles may be made from copper, aluminum, cast iron, stainless steel or nonstick materials.

Benefits

Because Dutch ovens are heavy and have thick bottoms, they are ideal for slow-cook recipes. Soup kettles are very versatile, all-purpose cookware---you can use them to do almost any kind of stove-top cooking.

Considerations

A Dutch oven can be substituted for a soup kettle in many circumstances, but a soup kettle cannot always be substituted for a Dutch oven, since many soup kettles are not oven-proof.

Tags: Dutch ovens, Dutch oven, Soup kettles, made from, soup kettle

Can Salsa With The Cold Pack Method

You can serve your fresh salsa with tortilla chips.

Make good use of the abundance of tomatoes from your garden at harvest time by making batches of salsa. You will find a large variety of recipes for salsa, to fit any taste, from mild to burning hot. Can your salsa creation using a cold- or hot-pack method of canning, so that you can enjoy fresh salsa year-round. Cold canning is a simple method that does not require any special equipment.

Instructions

1. Fill your pot 3/4 full of water and bring to a boil. Turn the heat off and place your jars and lids in, then cover and let sit for 15 minutes.

2. Remove lids and jars from the water bath and set them on a level surface.

3. Use your funnel and ladle to fill up your jars with salsa.

4. Cover each jar with a lid tightly, then turn the jar upside down and let it sit on a dry towel.

5. Allow the jars to stay upside down until the lids have sealed themselves and they are cooled down.

Tags: fresh salsa, upside down, your jars

Make Your Own Party Platters

prepare your own party platters.

Instructions

1. Party Platters are easy to make and they can save you a considerable amount of money when throwing your next party. Basically, I have three main party platters that I normally prepare and the guests love it. Preparing your own party platters can turn out to be a great deal of fun.

2. You will need 3-4 large party type trays, 3 pounds of baked ham sliced, 3 pounds of American cheese, turkey breast sliced, sliced corned beef, cooked salami, and sliced pepper cheese. All cheeses and luncheon meats should be ordered in quantities of 3 pounds.

3. Once you have all the meats and cheeses neatly arranged, you can place two dipping dishes in the center with Dijon mustard, horseradish sauce and whatever other condiments that you prefer. You can also make up a tray with simply salads.

4. The salad tray should include 3 pounds potato salad, macaroni salad, tortellini salad, and chicken and shrimp salad. You will save some money if you make all of the salads your self. Homemade is always better than store bought prepared foods.

Tags: party platters, Party Platters, your party, your party platters

Make Longgrain White Rice Perfectly Every Time

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Some people say cooking rice is an art! I say it is scientifically mathematical! What every it is you call it, I can help you get perfect long-grain white rice, every single time!

& yes, the grain of rice makes a difference, so this is only for those of you cooking long-grain white rice!

Instructions

1. The first thing you should do, is set up everything you are going to need. Once the rice starts cooking, it becomes very fast-paced! So what you need to make sure you have handy is your lid, your water, your salt & your mixing spoon!

2. Turn your stove top heat on high! Add enough oil to the pot to cover the bottom & allow about 30 seconds to heat up. Now, stir in your rice. The point here is to get every grain of rice covered with some oil. Now add in the salt & continue to stir! The rice should become translucent (almost able to see through), before you continue! This takes about 2 to 3 minutes!

3. Now, stir in the water! Allow the water to boil rapidly without any stirring! Once the level of the water boils down to the level of the rice, you are going to reduce the heat, give the rice a good stir & cover the rice! Now, walk away from the rice for 15 minutes! Do NOT open the lid before 15 minutes & do NOT stir the rice either!

4. After they 15 minutes is up, return to the pot! Just turn off the heat! Do NOT remove the lid yet! Leave the rice alone, for another 5 minutes more! When this 5 minutes has blown by, you may now lift the lid, stir the rice & serve! Your rice will be perfect!

Tags: stir rice, grain rice, long-grain white, long-grain white rice, minutes stir, white rice

Find Light Summer Dinner Recipes

You can find light summer dinner recipes.

Light summer dinner recipes immediately bring to mind salads utilizing all of the fresh vegetables available and dressed with a simple vinaigrette. Finding light summer dinner recipes that are fast and easy to fix will be straight forward with this article. You will be able to find as many as you need, from salads to soups and everything in between, and you can then organize them for easy access all summer long.

Instructions

1. Find light summer dinner recipes in magazines and recipe books. Take a glance at them. If there is even one recipe that will make you dinner plans easier this summer it would be worth it to purchase the book or magazine. The step by step recipes with the words "quick and easy" should fit right in with your summer schedule. You can also look for recipe books at yard sales or flea markets, as people get into different things they often sell their recipe books at a great price. You should even go through your recipe books and mark any quick and easy light summer dinner recipes that you find. As your looking through these books and magazine be sure to stick a sticky note on all of the ones that sound interesting for you and your family, this will make them easy to find when you start your menus for the week or summer.

2. Locate thousands of recipes online. Utilizing search words such as quick and easy or light entrees will speed up your search results too. You can print as many as you want and organize them later with this option.

3. Get your friends and family's recipes written down for you to use. Once you get used to asking for light summer dinner recipes you can even move on to the cooks at your local restaurants.

Tags: summer dinner, recipe books, dinner recipes, dinner recipes, light summer, quick easy

Reheat Frozen Mashed Potatoes

For creamier mashed potatoes, use waxy potatoes such as Yukon Golds.

There's something about the fluffy, buttery mounds of mashed potatoes that make them a popular comfort food. Mashed potatoes, whether you make them fresh from scratch or enjoy them in a restaurant, taste best when first made. However, you may want to make a large batch and freeze the mashed potatoes for later use. The problem with freezing mashed potatoes is that they become very watery when you thaw them out. Depending on the method you use to reheat them, however, it's easy to get the mashed potatoes back to the right consistency.

Instructions

Stovetop

1. Leave the plastic bag or container holding the the mashed potatoes on the counter to thaw. Expect thawed mashed potatoes to look very watery.

2. Pour the thawed mashed potatoes into a saucepan over medium heat.

3. Stir occasionally, allowing some of the excess liquid to evaporate.

4. Stir in 1/4 cup of potato flakes for every 3 cups of mashed potatoes, if they are still too watery.

5. Mix the potato and the flakes until well combined. Serve hot.

Microwave

6. Place frozen mashed potatoes in a microwave-safe bowl, covered with a lid.

7. Microwave the mashed potatoes at 50 percent power for five minutes.

8. Stop the microwave and stir the mashed potatoes every other minute. Remove from the microwave after the five minutes and stir again

9. Add 2 tbsp. cream cheese or sour cream for every 2 cups of potatoes to thicken them up if they are too watery. Serve hot.

Tags: mashed potatoes, mashed potatoes, every cups, five minutes, make them

Nutrition Information Cottage Cheese

Cottage cheese is a healthy and versatile food primarily known as being an excellent source of protein. It is made by curdling cow's milk, and is easily digested. Various types of cottage cheese are available, including nonfat and low fat. In addition, the cheese can be purchased in either large or small curd forms, and many producers now offer the cheese mixed with fruit.

Generally, cottage cheese is eaten cold, and can be consumed alone or added to enhance food or recipes. According to the United States Department of Agriculture (USDA) Food Pyramid, one-half cup of cottage cheese meets the requirements for one serving from the milk group. The USDA suggests choosing a lower fat milk or cheese product, such as cottage cheese made with 2 percent milk fat.

Calories

A serving of cottage cheese with 2 percent milk fat contains 90 calories and 20 calories from fat. There are a total of 2.5 g of fat, or 4 percent of the recommended daily value based on a 2,000 calorie diet.

Carbohydrates

Cottage cheese has 6 g of carbohydrates, which equals 2 percent of the daily value. No dietary fiber is present; however, there are 6 g of sugars.

Cholesterol and Protein

Low-fat and nonfat cottage cheese is considered a heart healthy food by the American Heart Association. There are 15 mg of cholesterol in a serving of the cheese made with 2 percent milk fat. The cheese is often used as a weight loss and bodybuilding food based on its high amount of protein: 12 g.

Vitamins and Minerals

Cottage cheese is an excellent source of both vitamin A and calcium. It contains 4 percent of the daily recommended amount for vitamin A and 15 percent for calcium.

Warning

Always check expiration dates before eating. Milk products are usually identified as spoiled based on a curdled appearance; however, spoiled cottage cheese appears to be smooth like cheese.

Tags: cottage cheese, with percent milk, percent milk, with percent, cheese made, cheese made with

What Are The Benefits Of Drinking Aloa Vera Juice

Aloe vera is a widely cultivated cactus-like plant that is a member of the lily family. Aloe vera juice is made by mixing concentrated gel from the plant with water, flavorings, or juices from other fruit and vegetable sources.

History

While Aloe Vera has been used for centuries as a balm for cuts, burns and a wide variety of other purposes, drinking the plant's juice is a relatively recent development.

Theories/Speculation

Proponents of aloe juice believe that it cleanses the bowels, relieves the effects of irritable bowel syndrome and heals ulcers. Some of these claims remain unsubstantiated.

Significance

In October 1999, the "British Journal of General Practice" published a thorough review of ten scientific studies on the effects of aloe vera. The studies included topical applications as well as oral administration.

Expert Insight

The British journal revealed that oral administration of aloe vera reduced serum cholesterol levels by 15.4 percent in test subjects. Similarly, a group of diabetic women experienced a decrease in blood-glucose levels from 250 mg to 141 mg.

Considerations

While the 1999 review appears to validate some claims of aloe juice proponents, its authors concluded that more studies need to be conducted. Meanwhile, advocates can take solace in knowing that these early studies found no adverse effects with low doses.

Tags: aloe juice, oral administration

Make Spiked Popsicles

Mid-day martinis may cause some heads to turn, but cocktails on a stick-aka "poptails"-are a perfectly acceptable daytime (or anytime) summer treat! Here is whip some up.

Instructions

1. Collect your favorite juices: pineapple, guava, raspberry, acai, kiwi, mango, peach, the list goes on.

2. Pick up some flavored alcohol like Bacardi rums in coconut, watermelon, lemon, raspberry or Zone flavored vodkas: banana, melon, peach, lemon and tangerine.

3. Mix the juices with the alcohol using this ratio:

3 cups of juice

2 oz. of alcohol

* You don't want to make them much stronger because the alcohol does not freeze.

4. For extra credit add frozen chunks of fruit like mango, banana and raspberry. You can even add herbs like chopped mint or basil.

5. Pour the juice and alcohol mixture into the popsicle molds, and if needed, wait until the mixture hardens, then insert popsicle sticks (it depends on the popsicle molds) and freeze.

6. For the presentation, wrap a piece of rectangle-shaped Styrofoam (found at craft stores) with wrapping paper or wall paper. Cut slits in the paper, then insert the popsicles into the Styrofoam. Serve immediately!

Tags: juice alcohol, popsicle molds, then insert

Find Authentic Cajun Recipes

Just the thought of Cajun foods sparks our taste buds on a journey back through history when pretty much every meal was made with onions, peppers and celery. Early Cajuns also used a large iron pot to prepare their meals. The area that brought us beignets and deep fried turkey can also lay claim to many delectable recipes such as the light and luscious bread pudding served at Baby Kay's Cajun Kitchen.

Instructions

1. Search the Internet for authentic Cajun recipes. You will come across great sites such as Cajun Recipes.com and Experience New Orleans that will help you begin your search.

2. Peruse all of the recipes you come across, but the original gumbos and jambalayas might just strike your fancy first. These are the idea of the original Cajun cooking. Stick with this idea, and your cooking will truly come to life.

3. Check out Amazon for cookbooks that offer true Cajun recipes. Really dig into the best of things by choosing "Stir the Pot-The History of Cajun Cuisine." You will find out how the foods you have grown to love and admire have been around for over 500 years.

4. Look through bookstores, checking out the cookbook sections for Cajun recipes. You will not only find foods from the ever-popular area of Cajun cooking but the history of the foods as well.

5. Prepare a big pot of chicken and sausage gumbo with grilled onion/cheese bread, followed by a large plate of butter pecan cookies for dessert. That's really the best way to find authentic Cajun recipes....by eating them!

Tags: Cajun recipes, authentic Cajun, authentic Cajun recipes, Cajun cooking, Cajun recipes will, come across

Cooking Dried Pinto Beans

Pinto beans start out a speckled tan and turn pink as they cook.

Pinto beans are an excellent food choice for several reasons. They are inexpensive. They are a source of fiber, which is believed to help lower cholesterol. They help control blood sugar levels, a benefit especially important to diabetics. They contain molybdenum, folate, manganese, the B vitamin B vitamins-thiamin, riboflavin and niacin, phosophorus, magnesium, iron, potassium and copper. Mixed with whole grains such as brown rice, pinto beans are a source of high-quality, non-animal protein and are low in calories. One cup of dried pinto beans is only about 235 calories. Buying dried pinto beans and cooking them yourself is an alternative to using canned beans, which usually contain preservatives, such as sulfites.

Instructions

1. Purchase pinto beans in prepackaged containers or from the bulk section of a natural food store. If you buy beans from bulk bins, make sure the bins are covered. Store the dried beans in an airtight container in a cool, dry, dark place until you are ready to use them.

2. Spread out a cup of dried pinto beans on a plate or countertop. Go through them with your fingers to check for small pebbles, other foreign matter and damaged beans. Put the beans in a strainer and run cool water over them to finish the cleaning process.

3. Presoak the pinto beans. Place 1 cup of beans in a bowl with 2 to 3 cups of water. Set the bowl in the refrigerator for 8 hours. A quicker way to presoak the beans is to put 1 cup of beans in a saucepan with 2 to 3 cups of water. Bring the water to a boil and boil the pinto beans for 2 minutes. Remove the pan from the stove, cover it and allow the beans to stand for 2 hours. Remove the beans, drain them and rinse them again with clean water.

4. Place the pinto beans in a saucepan and add 3 cups of water or broth for each cup of dried pinto beans. Bring the liquid to a boil, then reduce the heat and simmer the beans for 1 to 1-1/2 hours until they are tender. You can tell that they are fully cooked if you easily crush them with the back of a fork. Do not add salt or any acid to the pinto beans while they are cooking to avoid hardening the skin of the beans and preventing them from cooking through.

5. Use the cooked pinto beans in chili, mixed with hamburger, combined with brown rice or another grain such as bulgur, refried beans, tostados, salads and soups. Some ingredients that work particularly well with pinto beans are onions, oregano, cheese, chiles, cilantro, garlic, olives, savory and all vegetables.

Tags: pinto beans, dried pinto, cups water, dried pinto beans, pinto beans, beans beans, beans saucepan

Make Yogurt Cucumber Salad

With their mild flavor and crunchy texture, cucumbers are perfect for summer. A cucumber's flesh is packed with vitamin C, vitamin A and folic acid. Eat them with the skin whenever possible so you don't lose a rich source of fiber. Use English cucumbers for this delicate yogurt salad to cool you down on a hot day.

Instructions

1. Wash the cucumber well under running water. Cut into thin slices. For large pieces, cut in half.

2. Place the cucumber slices in a strainer and salt lightly. Mix them with your hands to coat evenly with the salt. Set aside.

3. Mash the garlic cloves with a garlic press into a small bowl.

4. Add the lemon juice and sugar. Whisk until the sugar is dissolved. Pour the yogurt, sour cream and dill in and stir gently with a fork until smooth.

5. Taste the dressing to make sure it's not too sweet or sour. Add more sugar if it's too sour or more lemon juice if it's too sweet. Place the dressing in the refrigerator to let the flavors blend.

6. Spread a paper towel out on the table and put a single layer of cucumbers on it. Soak up the water from the cucumbers as much as possible with another paper towel on top. Repeat this process on all of the cucumbers.

7. Coat the cucumbers thoroughly with the yogurt dressing. Let it sit in the refrigerator for a day before serving.

Tags: dressing refrigerator, lemon juice, paper towel, sour more, them with

Make Sheep Cheese

Sheep have been domesticated for thousands of years for the use of their meat and for their milk to drink and make cheese. Sheep's milk can be made into many varieties of cheese, from soft to hard and, depending on the additives used in production, have many flavors. Making cheese takes considerable time in the aging stages, so plan ahead. The beginning stages of the process require a lot of participation from the maker, making it an almost an all-day process.

Instructions

Making Romano Cheese

1. Warm the milk to around 90 degrees F. Add the starter culture and allow it to set up for about 15 minutes. Dissolve the rennet and then whisk into the milk. Continue whisking for several minutes.

2. Allow the milk to set up for about an hour. Cut the curds into small chunks with the knife.

3. Bring the temperature of the milk to near 115 degrees. Stir gently but constantly while you keep the milk and curds at this temperature for about 45 minutes.

4. Drain the curds and whey through a cheesecloth, separating out the curds. Using the cheesecloth to contain the curd, press the curds repeatedly to remove as much moisture as possible. Rewrap the curds in the cloth and press again. Repeat several times.

5. Soak the curds in a mild brine overnight, flipping occasionally to ensure both sides are treated.

6. Age the cheese in a cave (if you have one) or a refrigerator for several months. Flip the cheese daily and then weekly after about a month to ensure even drying.

Tags: about minutes

Rehydrate A Dried Apple

Apples are among the dried fruits that can easily be rehydrated.

Dehydrating apples is the process of removing most of the moisture from the fruit, which allows you to store the apple for a longer period of time. Although dried apples can be eaten, you can also add moisture back into them by re-hydrating them. Re-hydrating dried apples is appropriate when you want to add them to cakes, cookies, pies or other foods that require a softer consistency. You can use more than one method to re-hydrate dried apples.

Instructions

Soaking in Water

1. Locate a bowl that is large enough to hold the dried apple; fill it with 1 1/2 cups of lukewarm water from a faucet. Set the bowl aside for 30 minutes to allow it to reach room temperature.

2. Place the dried apple inside the bowl and move it around so that the entire outer surface of the apple is wet.

3. Set the bowl aside and allow the dried apple to soak for 30 minutes.

Boiling in Water

4. Place a small saucepan on a stove burner and turn the burner to medium-high heat.

5. Fill the saucepan with 1 cup of water for each cup of dried apple that you are re-hydrating. If you are re-hydrating more than this amount, use 1 1/2 cups of liquid for each cup of dried apple

6. Wait until the water boils, and place the dried apple into the water.

7. Allow the apple to boil for approximately five minutes and check the consistency by sticking a fork into it. If needed, allow the apple to boil for another two to three minutes, until the fork slides easily into and out of the apple.

8. Turn off the stove and remove the apple from the pan using a pair of tongs. Allow the apple to come to room temperature before using, or if adding to already hot ingredients, proceed with cooking.

Tags: dried apple, dried apples, Allow apple, apple boil, bowl aside, each dried

Different Styles Of Drinking Glasses

Glassware is the most commonly manufactured material for drinking throughout the world. Whether a wine goblet, champagne flute, water goblet, or ordinary glass, drinking glasses are available in many different styles.

Types

Glassware can be divided into two categories: those with stems and those without. Stemware has a long, stemmed base. Non-stemware range in height and are cylindrical in shape.

Styles

The two major styles of glassware are straight and cut glass. Straight glass is smooth while cut glass has a thicker appearance and has been "cut" by purpose of design. Other types of glassware include frosted glass, which has the appearance of glazing over the outside of the glass.

Stemware Styles

Stemmed glassware includes water goblets, wine goblets, champagne flutes and sherry glasses. Water goblets are the largest of the stemmed glassware. Champagne flutes are taller, thinner stemware while the smallest of the stemware is the sherry glass.

Non-Stemware Styles

Most common of the non-stemware is the tall, cylindrical glass used to hold a variety of cold beverages. A juice glass represents the smaller cylindrical non-stemmed glassware.

Placement

In formal table place settings, drinking glasses are positioned just right of the upper side of the plate. See Reference 2 for more information.

Tags: drinking glasses

Do Asian Hairstyles

Asian hair is smooth and shiny, and more emphasis is placed on texture and shine than on crazy and elaborate hairstyles. To create Asian hairstyles, start with a good base, which means keeping your hair moisturized and hydrated, and starting with a great, short haircut that shows off the texture of your hair. You can create Asian hairstyles easily by paying special attention to smoothing your hair so that it lays stick-straight and looks full and shiny.

Instructions

1. Start with damp hair. Using a dollop of styling creme about the size of a quarter, run through your hair from root to tip. Then use a wide-tooth comb to evenly distribute the creme through the hair. The creme adds some weight to the hair to keep it smooth, even in humidity, and protects the hair from various heated styling tools.

2. Blow dry your hair using a directional nozzle that you can point directly at the hair shaft. Never blow dry your hair upside down. Instead, point the nozzle down on the hair so that the air is directed down the hair shaft. This ensures that the hair cuticle stays smooth and sleek, and doesn't frizz.

3. Stop blow drying when your hair is about 80 percent dry. Damp hair irons flatter so that you can get a truly sleek style. Section your hair off with clips. Separate a section that is about 2 inches in width and run the flat iron along it. Continue this process until all of your hair is straight. It should be dry by this point as well.

4. Part your hair down the middle, and use a shine spray all over your hair to add extra shine and to make it look more lustrous, like Asian hair. Shine spray is a simple silicone solution that sits on top of the hair and doesn't make it weighted or greasy.

5. Leave your hair straight for a sleek, Asian look, or use chopsticks to pull it up into a tight bun. For the bun, gather your hair into a ponytail and coil it onto itself. Take a regular chopstick and weave it into the bun while also weaving it through the back of your hair to attach the bun. Add a second chopstick in the same matter to hold your hair up securely.

Tags: your hair, Asian hair, create Asian, create Asian hairstyles, down hair, hair from

Make Your Own Spreads

A food processor is a great asset when making your own spreads.

Spreads, like peanut butter or tapenade, make a tasty breakfast, appetizer or snack. Making your own spreads at home means you can control the quality of the ingredients and will not have to consume the preservatives that many store-bought spreads contain.

Instructions

1. Purchase fresh ingredients. For example, if you are making a roasted vegetable spread, purchase the vegetables from a farmer's market or a grocery store that carries fresh produce.Also, instead of buying roasted and salted peanuts to make a homemade peanut butter recipe, purchase peanuts and roast them at home yourself.

2. Find a straightforward recipe and ensure that you understand all the steps before you begin to make the spread. Read the ingredients list first, especially to determine any special equipment you may need to complete the recipe, like a food processor.

3. Store the spread properly. Most spreads must be stored in an airtight container in the refrigerator. Depending on the ingredients in the spread, its shelf life will differ. For example, a spread containing dairy will only last a few days in the refrigerator, but you can enjoy a homemade peanut butter for up to two weeks..

Tags: peanut butter, food processor, homemade peanut, homemade peanut butter, your spreads

Make Wing Sauce

Make Wing Sauce

Tossing chicken wings in sauce is a popular cooking practice that adds a blast of flavor to the plain taste of chicken. This recipe prepares a thick, hot and spicy wing sauce that can be used to marinate the wings before cooking, but it is primarily used to coat the finished wings just before eating. This amount of sauce prepared will cover between 13 and 15 whole chicken wings.

Instructions

1. Combine ½ cup of ketchup with 2 tbsp. of apple cider vinegar, 2 tbsp. of hot sauce, ¼ cup of honey mustard, ¼ cup of brown sugar, and ½ tsp. of black pepper. Mix the ingredients together thoroughly until a thick sauce is formed.

2. Mix 1¼ cup of the previously made sauce with 2 tsp. of minced garlic and 1 tbsp. of hot sauce in a saucepan. Juice two fresh lemons by hand, and then add the juice to the sauce mixture.

3. Add 1 tsp. of mustard powder, 1 tsp. of coriander, 1 tsp. of ginger, ½ tsp. of cumin, ½ tsp. of salt, ¼ tsp. of cinnamon, and ¼ tsp. of black pepper to the sauce, and stir until all ingredients are thoroughly combined.

4. Place the sauce pan on the stove and set to medium heat. Allow the wing sauce to heat for 4 to 6 minutes, stirring often. All of the sauce should be hot to the touch after the allotted time.

5. Remove the saucepan from the heat and allow the wing sauce to cool to room temperature. Toss cooked wings in the sauce immediately, or store the sauce in the refrigerator for up to 1 week.

Tags: wing sauce, black pepper, chicken wings, Make Wing, Make Wing Sauce, tbsp sauce

Fix A Perfect Cup Of Tea

Drinking tea is as much a ritual of contemplation and conversation as it is a delicious way to warm the body and refresh the mind. Tea aficionados are passionate about the details: What kind of clay went into the teapot, what time of year were the tea leaves picked, what exact temperature is the water? Others simply enjoy a reassuring pot when an old friend stops by. Whatever your preference, try these ideas to bring out the best flavors in your tea.

Instructions

1. Start with cold water, which retains more oxygen for fuller flavor. If your tap water is hard, use filtered or bottled water.

2. Preheat your teapot: While the water is heating, fill your teapot with hot tap water, let it warm, then drain it completely.

3. Measure into the teapot 1 tsp. of loose tea for every cup you plan to pour. Some tea drinkers, especially those who take milk with their tea, add an extra spoon for the pot. If you're using a mesh tea ball, don't fill it more than halfway, to allow for complete expansion of the tea leaves.

4. For black teas, bring the water to a full boil. Remove the teakettle from the heat as soon as the water begins to boil. Boiling all the oxygen out of the water will flatten the tea's flavor.

5. For more delicate green teas, remove the teakettle from the heat before the water begins boiling, at 165-170 degrees F (74-77 degrees C). Or you can add 1 part cold water to 4 parts boiling water to cool it to the ideal temperature range.

6. Before steeping, pour a small amount of the hot water over the tea leaves, to allow them to bloom, or open up, and release some of their bitter tannins. Drain immediately.

7. Fill the pot with the boiling water. Keep the spout of the kettle close to the teapot, so the water does not cool as you pour it in. Cover the teapot and leave the tea to brew. In general, black teas are best brewed for 4 to 5 minutes; green teas should brew for no more than 3 minutes.

8. When the tea is ready, pour and serve all the tea. Avoid keeping leaves in contact with the hot water: Overbrewed tea tends to taste bitter.

9. To keep the tea warm through several cups, transfer the tea to an insulated pot or cover your regular teapot with a tea cozy. Don't apply additional heat to keep the tea warm, as this will quickly degrade its flavor.

10. A good-quality tea can be infused three to five times. Just add more boiling water. Let it steep for less time with each brew.

Tags: boiling water, black teas, cold water, from heat, green teas, into teapot, keep warm

Boil Frozen Broccoli

We all know that we need to get more vegetables like broccoli into our diet. But if you are like many people having fresh broccoli in their house is not going to work. Many times the fresh broccoli will go bad before you can get a chance to use it. Frozen broccoli is a great alternative to fresh broccoli and easy to make. Follow these simple steps to boil up some frozen broccoli tonight.

Instructions

Let's Cook Some Frozen Broccoli

1. In a large pot place 4 cups of hot water and the 2 tsp of salt. Bring the water to a rolling boil. The salt will bring out the flavor in the frozen broccoli.

2. Place the 2 tbsp of butter into the boiling water and the contents of the bag of frozen broccoli. Let the frozen broccoli boil for 5 minutes or until tender. Stir the broccoli occassionally.

3. Remove the tender broccoli from the boiling water with the slotted spoon. Place the broccoli directly in the bowl of ice water to stop the cooking process. This will keep the broccoli looking fresh and green.

4. Remove the broccoli from the ice water after 1 minute. Place into the colander to drain. When the broccoli has drained, serve and enjoy your broccoli.

Tags: fresh broccoli, boiling water, broccoli from, frozen broccoli, frozen broccoli

Dangers Of Ginger Root

Ginger Root

Ginger root has been used for medicinal purposes for more than 2,000 years, according to the University of Maryland Medical Center. While the benefits of ginger root are widely reported, the potential dangers of ginger root are often overlooked. Certain considerations should be taken when implementing ginger root into your diet.

Drug Interactions

Ginger root may interact with certain medications.

Evidence suggests that ginger root can increase stomach acid production, according to Medline Plus. Ginger root, therefore, may interfere with the use of antacids.

Ginger root can also act as a blood thinner, according to BodyEcology, and may increase the risk of bleeding when taken with blood-thinners like aspirin, anti-coagulants, anti-platelet drugs, and nonsteroidal anti-inflammatory drugs.

Gastrointestinal Tract

Ingesting poorly chewed ginger root can cause blockage of the intestines.

Reports have suggested that ingesting poorly chewed ginger root can cause blockage of the intestines, according to Medline Plus. Persons with a history of ulcers, inflammatory bowel disease (IBS), or blocked intestines should avoid ingesting freshly cut ginger root.

Cardiovascular system

Ginger affects the cardiovascular system.

New research reports that ginger root has the potential to lower blood pressure, according to BodyEcology. Therefore, in theory, ginger root has the potential to cause abnormal heart rhythms, reports Medline Plus.

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Tags: ginger root, Medline Plus, according BodyEcology, according Medline, according Medline Plus

Steak Restaurants On I10 In East Houston Texas

There are many steakhouses to choose from in East Houston.

Satisfy your craving for steak by dining at one of the steakhouses conveniently located right off the I-10 freeway. East Houston is home to a number of steak restaurants, all with distinctive features and menu items to please any customer. If you're traveling through Texas and want to get your money's worth on a great steak meal, check out these steakhouses.

Saltgrass Steak House

Saltgrass is an award-winning chain restaurant with many locations throughout Texas, known for being the favorite steakhouse of locals in the Houston area. This one is located right off the I-10. Saltgrass boasts a multitude of choices, including prime rib, sirloin, T-bones and center-cut filets, all high quality Angus beef cooked and served in the traditional Texas style.

Saltgrass Steak House‎

11900 East Freeway

Houston, TX‎ 77029

713-453-2100‎

saltgrass.com

Osaka Steakhouse

This Japanese restaurant offers a different style and menu selection than the traditional steakhouse. With both a hibachi and a sushi section, Osaka offers an assortment of Japanese delicacies, such as sashimi and miso soup, as well as the requisite steaks. A casual yet elegant atmosphere sets Osaka apart from the majority of restaurants near the I-10.

Osaka Steakhouse

15242 Wallisville Road

Houston, Texas 77049

713-451-5085

no website

Tony's Barbecue & Steak House

Tony's is a local chain with weekly lunch and dinner specials, including their barbecue sandwiches and steak dinners. Tony's also has a variety of other meat entrees to choose from, with some seafood selections and platters for appetizers or entrees. A casual dining experience a few minutes from the I-10 in Channelview, Tony's is the place for slow-smoked barbecue specials.

Tony's Barbecue & Steakhouse

1223 Sheldon Road

Channelview, Texas 77530

281-862-0087

tonys-bbq.com

Tags: East Houston, Steak House, choose from, Houston Texas, located right, located right I-10, Osaka Steakhouse

Can Meat Without A Pressure Canner

Canning meat doesn't require a pressure canner. It's the sterilization of the meat that requires a pressure canner. Canned meat should never be sterilized using any other method than a pressure canner because the other methods cannot be relied upon to kill invisible, odorless and tasteless botulism spores. Maintain the quality of your meat and know what's in it by canning it yourself but sterilize it using a pressure canner to avoid severe illness or even death.

Instructions

1. Select perfect or near-perfect cuts of meat and trim off any dark portions and excess fat. Wipe the meat dry with a clean cloth and cut it into small pieces for packing into canning jars. You may brown and lightly season the meat if desired but it's not necessary. Raw meat should be packed without excess liquids. Cut all meat, cooked and uncooked, from the bones before packing.

2. Sterilize the canning jars and lids. It is absolutely essential that the jars and lids be sterilized before packing the meat. The easiest way to ensure they are free of bacteria is to wash them in the dishwasher and fill them as soon as the cycle is over while they are still hot. Pack the meat solidly into sterilized glass canning jars, filling to within three-quarter inch of the top of the jar.

3. Add one-half tsp. of salt, chopped onion, garlic, celery leaves or bay leaves to your meat and place the sterilized lids on the jars. Ideally, the lids should be hot to the touch when placed on top of the jars. Seal the jars with the provided rings and set aside for final sterilization.

Tags: canning jars, pressure canner, before packing, jars lids, meat should, your meat

Pick A Carmenere Wine

You can pronounce Carmenere one of two ways: kar-ma-nair-uh or kar-ma-nair. No matter how it trips off your tongue, this red wine recalls a soft Cabernet Sauvignon mixed with a peppery Zinfandel. Consider a Carmenere for your next dinner party rather than the usual Cabernet and Merlot.

Instructions

1. Study the history of Carmenere. The Carmenere grape was born in Bordeaux, France, and raised in South America. The French have all but stopped producing this wine but it is still considered to be one of the original six noble grapes of Bordeaux.

2. Discover where Carmenere is produced. Most Carmenere produced today comes from Chile. Italy and the United States also produce Carmenere in small amounts.

3. Understand how Carmenere is supposed to taste. This wine is medium bodied, with slight hints of dark red fruit flavors and a dash of black pepper spice.

4. Know when to drink it. This wine should be consumed while young due to its naturally soft tannins.

5. Learn Carmenere's aliases. When looking for a Carmenere from France, look for "Grand Vidure" on the label.

Tags: Carmenere produced

Make Your Own Dried Chili Oil

Oil and a handful of peppers make hot chili oil.

Chile oil is used in Asian cooking, is a staple of Portuguese cooking and is also used in African cuisine. Making your own oil with dried chilies takes about an hour from start to finish. You'll have something to add punch to food while cooking or just before you serve it. Choosing from the long list of chilies available may be the hardest part. Use peppers you grow and dry or purchase some, but don't use bottled flakes because they will not add the same level of flavor.

Instructions

Cold Fusion

1. Place 6 to 8 dried chilies in a food processor and pulse until the chilies are coarsely flaked. Place 1/4 to 1/3 cup of the chilies and 8 to 12 oz. oil in a bowl. Stir them gently. Set the bowl aside.

2. Fill a large pot with water and bring it to a boil. Submerge your oil bottle in the water let it boil for 10 to 15 minutes.

3. Remove the bottle with a pair of tongs, empty the water, and allow to air dry completely. Strain your oil into the bottle. Cork the bottle and label it.

Warm Fusion

4. Heat 12 oz. malt vinegar in a 2-qt. pan. Add 6 to 8 dried peppers. Simmer the concoction for 10 minutes. Remove the peppers and let them drain on paper towels.

5. Pour 8 to 12 oz. of oil into a 3-qt. pan and warm. Add the peppers and heat for 5 minutes. Remove from the heat. Let the oil and peppers cool.

6. Sterilize the bottles as in the cold fusion process. Discard the peppers. Strain the oil into the bottle and cork it.

Tags: minutes Remove, dried chilies, into bottle

Make Asian Fried Peas

Prepare a healthy and crunchy snack with fried peas.

Asian fried peas, also known as chana, are a popular Indian snack. They have a crunchy, nutty flavor and are prepared from green chickpeas or green peas. Rich in fiber and protein, and low in sodium and fat, fried peas are a healthy snack substitute for peanuts. While fried peas are available in the supermarket, you can purchase dried shelled peas and prepare your own fried pea seasoning. Enjoy fried peas on their own, or use them as part of a salad garnish, or in a stir fry.

Instructions

1. Set 1 cup of either dried chickpeas or green peas in a large bowl. Fill the bowl with water. Add 1 tsp. of bicarbonate of soda, place a lid over the bowl, and let it stand for at least 12 hours. Drain, and rinse with cold water and set aside.

2. Heat 1/4 cup of cooking oil in a saucepan on high heat until it boils. Reduce the heat and let it simmer. Add the chickpeas and saute them for four minutes, or until they turn golden brown. Stir the chickpeas continuously with a slotted spoon to prevent them from burning.

3. Place the fried peas in a bowl lined with paper towels to drain the excess oil. In a large serving bowl, combine 1 tsp. each of red pepper flakes, coriander powder, salt and mango powder. Add the fried peas and mix thoroughly.

4. Sprinkle lemon juice according to your preference and serve warm.

Tags: fried peas, chickpeas green, chickpeas green peas, green peas