Set An Elegant Table

Elegant family get-togethers or dinner parties with friends are a great way to have fun without a huge entertainment budget. With little extra expense, it is possible to set an elegant table to rival any fancy restaurant. Follow the steps below for ideas to set your own elegant table.

Instructions

Set an Elegant Table

1. Plan the decor of your table to go with the meal you plan to serve. This should include a theme if one is desired, a color scheme, linens and the type of dinnerware, silverware, glassware and serving pieces you will use. Try to use what you already have on hand, whenever possible. And ask your guests for any needed pieces. You save extra money and they feel like they have contributed to the meal.

2. Choose linens for your table. Typical table linens include table cloths and/or table runners, placemats and napkins. Don't be afraid to use a table cloth and placemats or table runners. Differing colors, patterns and textures can add extra interest to the table.

3. Choose your dinnerware, which includes plates, salad plates or bowls, casserole dishes, soup bowls and anything else that might fit with the meal you have planned. Don't be afraid to mix and match patterns, shapes and colors. Place different glasses for water, tea (or other main beverage), coffee and wine.

4. Save money on a centerpiece by improvising with things you already have. Cut flowers from your garden and arrange them in a large vase or make individual place settings with juice glasses that hold a single flower. You can also use candles instead of flowers or greenery or choose an interesting figurine or knick knack to be the focal point. If your table needs more decorations, crystals, jewels, seashells, confetti or ribbon curls are fun to add.

5. While taper candles are usually displayed in elaborate candle holders in the center of the table, lots of other options are available as well. Try clustering a group of taper candles of varying sizes on a mirror or on a plate that matches the table settings. Place a single votive candle in a pretty votive holder or small glass at each place setting. Float tea light candles in several bowls placed strategically around the table. Think about the food that will be on the table when choosing the best layout for your candles.

6. To make easy place cards, write guests' names in calligraphy on a standard index card. Or you can prepare them on the computer, adding a picture or a decorative pattern.

7. Place silverware with the first piece to be used farthest from the plate. All forks should be on the left and the bread knife, a regular spoon and a soup spoon should be on the right of the plate. Dessert pieces should be served with the dessert.

8. If wine is served, it should be brought and poured at the table, then either removed or put into a wine bucket at or near the table.

Tags: your table, already have, elegant table, table runners, taper candles, with meal

Make Absolutely Fabulous Low Sugar Apricot Jam

Apricots become naturally sweet jam.

Jams and jellies made of fruit often include large amounts of sugar to sweeten them. However, fruits such as apricots require very little sugar to create a sweet jam, because they're naturally sweet. Making your own homemade apricot jam with less sugar is a great way to save money and lower the amount of sugar in your diet. Low-sugar apricot jam has vitamins and is a healthier treat than sugar-filled versions.

Instructions

1. Stir apricots and sugar in a large glass or ceramic bowl until mixed thoroughly. Cover bowl with a large plate or lid. Let the mixture sit for 6 hours.

2. Pour mixture into a pot, add lemon and heat. Bring the apricot mixture to a boil for 5 minutes, and stir frequently.

3. Pour your heated mixture back into the bowl. Cover and let sit for 6 hours.

4. Place your apricot mixture back into the pot. Bring it to a simmer for 10 to 15 minutes, stirring frequently, until the jam is clear and thickened.

5. Pour your jam into heated, sanitized jam jars. Leave 1/4 inch of each jar empty. Close the jars tightly, and submerge into simmering water for 8 minutes. Remove them, and let sit on a flat surface to cool to room temperature. Then move the jars to a storage area.

Tags: apricot mixture, back into, mixture back, mixture back into, naturally sweet, Pour your

Buy Butter Warmers

Everything tastes better with butter. Vegetables, breads and even brownies (if you've never tried adding a little butter to a warm brownie, then you haven't lived.) As you know, spreading butter that is rock hard from the fridge can be a pain. So, buy a butter warmer. Whether you want your butter fully melted, or just a tad softened, it will do the trick. Here are some great places to find them.

Instructions

1. Define the purpose of your butter warmer. There are many different models that range from a small pan that you place directly on the stove, to a ceramic dish that you light a candle under, or electric models that are battery operated. Think about your needs, serving style and dish in order to choose your butter warmer. For instance, if your family loves lobster, the ceramic dish is the way to go as each person can have their own dipping bowl. But if you have kids, keeping an open flame on the table may not be the best thing.

2. Go to the store. Butter warmers come in all classifications of fancy. Stores from William and Sonoma to Target to 99 Cent stores will carry such a product. This item is stocked year round. So if you need it, simply put it on your "to-get" list next time you are running to one of those stores.

3. Buy antique butter warmers. One way to class up your dinner table is to buy antique butter warmers. The best way to track these down is to peruse flea markets and antique stores in your area. Fleamarketguide.com is a great resource when it comes to tracking down events in your area. Spending the afternoon antiquing is a fabulous way to enjoy a lazy Saturday afternoon.

4. Bid on auction sites. Places like eBay have created an entire market that connects the world to each other with just a click of a mouse. Items, which previously only offered the limited selection of whatever your local store carried, now have vast variations. Butter is universally loved. So search for cool butter warmers from the edges of India or even the tip of South Africa.

Tags: butter warmer, your butter, antique butter, antique butter warmers, butter warmers

Prepare Grape Leaves

Grape leaves, used in many Greek recipes, are edible when harvested in the spring months. The leaves must be processed in boiling water prior to being used. This tenderizes the leaves so they can be easily rolled with stuffing. Processed grape leaves will keep approximately one week in a refrigerator. Preserve leaves that will not be used immediately by freezing them for use up to six months from the harvest date.

Instructions

1. Pick grape leaves in the spring season when they are young and tender. Choose whole leaves that are medium in size or approximately the size of the palm of your hand. Skip the leaves on the tips of the vine and select those that are two to three in from the tip.

2. Cut off the leaf stem with a sharp knife. Do not cut the leaf, just the stem. Rinse the leaves in cold water to remove debris.

3. Boil 2 quarts water in a large pot. Turn the heat off and place the leaves in the boiling water for three to five minutes. Remove the leaves from the water with a slotted spoon and place them on paper towels. The leaves are now blanched and ready for immediate use.

4. Freeze blanched leaves for up to two months. Pat the leaves dry and package them by gently laying one of top of the other in a plastic freezer bag. Freeze in quantities for use in one recipe. Remove as much air as possible from the bag and seal closed. Label the bag with the date and number of leaves inside.

5. Freeze leaves that have not been blanched by gently wiping them clean to remove moisture and debris. Gently lay one of top of the other in a plastic freezer bag. Remove as much air as possible from the bag and seal closed. Label the bag with the date and number of leaves. Grape leaves stored in this method will last two to six months in a freezer.

6. Defrost frozen grape leaves by placing them in a strainer and gently running water over the leaves.

Tags: leaves that, boiling water, closed Label, closed Label with, date number, date number leaves

What To Serve With Grilled Salmon

Grilled salmon can be the focal point of many meals depending on what you serve it with. Not only can it be served hot on a plate with a few strategic sides and sauces, it can be made into a sandwich like tuna, used in a salad and tossed in a dish of pasta. Whether you are cooking American, Asian, Italian, or Latin cuisine, you can make your meal feature grilled salmon. To give it the right ethnic flavor, change the glaze or the sauce you serve it with.

With Sides

Plain grilled salmon goes well with homemade bread and a green salad. Add steamed asparagus and a tangy potato salad. Serve tartar sauce along with sliced lemons, and garnish the fish with a sprig of fresh dill. Add a scoop of vanilla ice cream and sliced strawberries for dessert.

In Salad

Chilled pieces of grilled salmon make a gourmet salad. Add it to a bowl of mixed greens, sliced tomatoes, olives, onions and blueberries. Pour a citrus-based vinaigrette dressing over the top, and add fresh croutons.

With Pasta

Slice grilled salmon into bite-size pieces. Toss them into a bowl of cooked pasta with capers, onions, garlic, mushrooms, green peas and sliced fresh tomatoes. Fold in a heavy cream sauce with a generous portion of freshly shredded Parmesan cheese. Serve with white wine and French bread and butter.

Sauces and Glazes

Serve grilled salmon with a special sauce to give it an ethnic flavor. Make it Mediterranean by brushing on olive oil, minced garlic, thyme, mint and oregano. Make it Italian by adding basil and chopped fresh tomatoes in place of the mint. Give your grilled salmon an Asian flavor with a maple soy glaze spiced with garlic and ginger. You can even make it spicy Mexican by creating a lime-butter sauce flavored with cilantro and jalapeno peppers. To give grilled salmon a traditional American kick, cover it with a honey-mustard sauce, and add a few whole mustard seeds.

Tags: grilled salmon, ethnic flavor, fresh tomatoes, serve with

Make Butter Pancakes

Butter Pancakes

Pancakes are a favorite food in many households. Many people enjoy pancakes not only for breakfast, but for other meals as well. Experiment with a basic pancake recipe, and then create almost infinite variations that will be interesting and delicious for the whole family to enjoy. Using butter in a pancake recipe will result in a pancake that is light, fluffy and full of flavor.

Instructions

1. Beat the egg in a medium-size bowl. Pour in the buttermilk and honey and beat well to fully mix the three ingredients.

2. Combine the dry ingredients in a small bowl and mix them well. Add the dry ingredients to the wet ingredients and beat the mixture well.

3. Pour the melted butter over the pancake batter and stir in.

4. Preheat a griddle to medium-high for several minutes. Test the heat by sprinkling a drop of water onto the hot griddle. If the water sizzles, the griddle is hot enough.

5. Turn the griddle heat down to medium. Pour a small amount of batter onto the griddle to make one pancake. The pancake will spread out as it cooks, so start with it slightly smaller than your desired pancake size. Make as many pancakes as will fit on the griddle surface.

6. Wait several minutes. Watch the pancakes, and when bubbles begin to appear on the tops of the pancakes, slide the spatula under a pancake and flip it quickly. Flip each pancake.

7. Cook the pancakes for several minutes on the second side. Flip a pancake over to see how browned it is. If it is lightly brown, remove the pancakes from the griddle and place them on a platter to serve.

Tags: several minutes, Butter Pancakes, onto griddle, pancake recipe

Make Buckwheat Bread

Nothing smells like home more than a loaf of freshly baked buckwheat bread, and it tastes as good as it smells. The buckwheat adds a delightful texture, and mixed with whole wheat flour and white flour, makes a light and fluffy bread with a bit of nutty flavor.

Instructions

1. Place the yeast in a large mixing bowl with 2 cups of warm water and allow it to dissolve. Preheat the oven to 400 degrees F.

2. Place the buckwheat flour, whole wheat flour, all purpose flour and salt in a large mixing bowl and stir the mixture thoroughly. Add the flour mixture to the dissolved yeast and stir in the eggs. Mix well. If the bread dough is too thin, add enough flour to make it the proper consistency. If it's too thick to work with, add a small amount of additional water.

3. Flour the bread board or working surface, and place the bread dough on the floured surface. Knead the dough for a few minutes, until it's smooth.

4. Butter the inside of a large bowl and lay the bread dough dough in the buttered bowl. Cover the buttered bowl with a tea towel and set it in a warm place. Let the bread dough rise long enough to double in size, about 1 to 1 1/2 hours.

5. Remove the bread from the bowl and place it back on the floured surface. Punch the dough down with your closed hand and knead it a few more times. Shape it into a loaf.

6. Butter a loaf pan and place the dough into the pan. Cover it with a tea towel and let it rise in a warm, draft-free place for about an hour, or until it doubles in size again.

7. Brush the buckwheat bread lightly with melted butter and bake it until it's light brown, about 30 minutes. To test for readiness, the bread should shrink from the sides of the pan, and should sound hollow when you tap it with your finger. Remove the bread from the oven and wrap it in a dry towel to cool.

Tags: bread dough, bowl with, bread from, buttered bowl, floured surface, large mixing

Make Crawfish Pie

"

Jambalaya, crawfish pie and file gumbo." These lyrics from a Hank Williams song weren't just in the song because they fit well; these dishes are staple meals in the south. They become quick favorites of people wanting to sample Cajun cuisine. Crawfish pie is a great dish to share on a cold day or to eat as an appetizer. Learn make crawfish pie with these simple steps.

Instructions

1. Saute onions and celery in cooking oil inside of a heavy pot until the onions are tender.

2. Add crawfish tails and fat and cook for 15 to 20 minutes.

3. Dissolve cornstarch in water and combine with crawfish, cooking together until thick. You will have to stir the mixture constantly.

4. Put in seasoning and green onions and set aside off of fire.

5. Fill the pie shells with the mixture and put tops on the pie shells. Cut slits in the tops of the pie shells.

6. Bake at 350 degrees F for approximately 15 minutes. Lower the heat to 300 degrees F. Continue baking for an additional 15 minutes or until the crust of the pie is a golden brown.

Tags: tops shells

Make A Change For The Feta

Put feta cheese on top of your salad instead of cheddar.

"Make a change for the feta" was an advertising campaign by Athenos in summer 2010. The company was challenging consumers to replace cheddar cheese in their salads with feta cheese. In the advertisement, it states that feta cheese has 30 percent fewer calories than cheddar while still having "all the flavor you expect from your cheese." White and crumbly, feta cheese is a brined curd cheese made from sheep's milk or a mixture of sheep's and goat's milk.

Instructions

1. Cook a chopped onion and 3 chopped cloves of garlic in a pan for about 3 minutes in 1 tbsp. olive oil.

2. Add 1/2 cup sliced mushrooms, 2 sliced peppers and 1/2 cup chopped carrots and continue to cook for 3 minutes. Stir the food around as you're cooking it.

3. Add 1/3 cup frozen corn, 1/3 cup frozen peas, 1/4 cup chopped celery, salt and pepper to taste. Stir and cook for an additional 3 minutes.

4. Mix quinoa in with it and stir. Squeeze the juice of 1 lemon and mix.

5. Place 1 cup of crumbled feta cheese on top of the salad and enjoy.

Tags: feta cheese

Bridal Shower Finger Food Ideas

Finger food

In this hectic world it is quite conceivable that several guests at a wedding shower have not met. Serving finger foods will help give the guests something to do while they are meeting each other, or greeting old friends and relatives. Finger food will also make it easier on the hostess, allowing her to spend more time at the party, as well as less time preparing and cleaning up.

Basic Finger Foods

Finger food commonly found at showers and parties include fruit trays, vegetable trays, meat and cheese trays, finger sandwiches, mini pizzas, mini quiches, and various crackers and chips.

If you are serving a fruit tray, just wash and cut up several types of fruit. What you choose will most likely depend upon the season and your location. Melons, such as cantaloupe, honey dew and casaba, are good choices, as are strawberries, pineapple and grapes and even kiwi. Avoid apples and bananas as they will turn brown after cutting. More exotic or costly fruit, such as the star fruit, may be used as garnish.

Vegetable trays usually include the basic carrot and celery sticks, broccoli and cauliflower florets, cherry tomatoes and green, red or yellow pepper strips. Button mushrooms (fresh and well washed), cucumber slices and radish roses are also good choices. Most vegetable trays include a dip. This may be as simple as ranch dressing, or a more elaborate spinach vegetable dip.

Finger sandwiches look time-consuming, but they are actually quick and easy to make. An electric knife will speed up the process but is not necessary. Decide what fillings you want to use. Chicken salad, tuna salad, ham salad, seafood salad, flavored cream cheese, cold meats and cucumber are all appropriate choices. Prepare the filling, lay out several pieces of bread on a cutting board, add the filling spreading if necessary, cover with another slice of bread and cut into four triangles. You may use as many types of bread as you like, but use at least one light, and one dark. Once the sandwiches are cut, add decorative toothpicks to each triangle and transfer to serving trays. Wrap and refrigerate until needed.

Whatever finger food you decide to serve, don't forget the desert tray. Many bridal showers have a cake, but include other sweets as well. Mini cookies, mini brownies, even mini cinnamon buns are a real treat.

Many bridal showers have a theme. Some finger food should relate to this theme. This might include mini burgers and hot dogs at a beach party theme, or mini tacos and quesadillas at a Mexican party theme.

Elaborate Finger Foods

If you are planning a more elaborate bridal shower, finger food and other hors d'oeuvres may also be served. Consider cold shrimp cocktail, caviar and crab legs. Scallops wrapped in bacon are also easy and tasty appetizers. Meat and cheese trays are still an option, just use more expensive cheeses. Finger sandwiches may be made from watercress or smoked salmon. Goose liver pate may also be served.

Warning

No matter what finger food you decide to serve at the bridal shower, make sure that you prepare them properly and keep them refrigerated if needed. Follow proper food preparation procedures, such as washing your hands and work surfaces. Also a small place card identifying foods containing seafood or nuts should be placed near the dishes to alert those with food allergies. Proper planning and good presentation will make any finger food you serve look like a feast.

Tags: finger food, also served, bridal shower, bridal showers, bridal showers have, cheese trays

Spinach Bacon And Tomato Salad

A half pound of bacon is typically eight to 10 slices.

Dress up a traditional spinach salad with the addition of tomatoes and bacon to sweeten the dish. Additionally, bacon drippings are combined with dressing to coat the salad in a meaty flavor. Making a spinach, bacon and tomato salad requires only a few minutes of your time and some fresh veggies from the grocer. The spinach, bacon and tomato salad recipe yields eight 1 1/4-cup servings.

Instructions

1. Chop 1/2 pound of sliced bacon into 1-inch pieces and fry in a skillet over medium heat until crispy. Set the bacon to the side on paper towels and reserve 3 tablespoons of bacon drippings in the skillet. Discard any extra drippings.

2. Pour 1/2 cup Catalina salad dressing, 1/2 teaspoon salt and 1 teaspoon pepper into the skillet with the bacon drippings. Stir the bacon dripping mixture over low heat for three minutes.

3. Combine 8 cups baby spinach, 2 cups cherry tomatoes, 1/3 cup crumbled feta cheese and the sliced bacon in a salad bowl.

4. Drizzle the bacon dripping mixture in the skillet over the top of the salad. Stir the salad gently with a large spoon.

5. Chill for one hour in the refrigerator before serving.

Tags: bacon drippings, bacon dripping, bacon dripping mixture, bacon tomato, bacon tomato salad, dripping mixture, skillet over

Prepare Raw Oysters

Prepare Raw Oysters

If you enjoy oysters, try buying them fresh from your local grocery store or market. Learning shuck them requires skill, time and patience, but you'll be rewarded with a fresh taste of the sea. Crackers, lemon wedges and hot sauce often accompany raw oysters, usually listed on restaurant menus as oysters on the half shell. Besides being a delicacy, oysters provide many health benefits, such as helping to maintain a strong immune system, providing tyrosine to the brain to regulate the nervous system and improving vision.

Instructions

1. Clean the oyster shells with a kitchen brush. Remove any dirt or debris that could come into contact with the raw oyster. Use a kitchen knife to remove any hard incrustations or deposits on the shell. Removing incrustations makes the overall appearance of the oyster shell more appealing when you serve the oysters.

2. Place the oysters in the freezer for one hour. This will make them easier to open.

3. Remove the oysters from the freezer. Allow them to rest for 5 minutes at room temperature.

4. Hold an oyster firmly in your hand over a bowl .Insert the flat knife between the top and bottom of the oyster's shell. Use a towel to protect your hand when opening the oyster.

5. Twist the knife to begin prying open the oyster halves. Carefully work the knife around to the hinge muscle. Cut through this muscle with the knife. Allow the bowl to catch any excess liquid that comes from the oyster.

6. Hold the bottom part of the shell downward. Slide your knife between the oyster and the top shell.

7. Remove the top shell from the oyster. Move the knife under the oyster and loosen it from its bottom shell. Leave the oyster on the bottom shell to serve it.

8. Immediately serve the fresh oysters. Try serving the oysters with Tabasco sauce, crackers and lemon wedges.

Tags: oyster shell, bottom shell, from oyster, knife between, lemon wedges, Prepare Oysters, your hand

Make New Orleans Gumbo File Powder

File powder is ground from the dried leaves of a Sassafras tree. The Choctaw Indians taught early Cajuns about file powder, which they used to thicken soups. In Louisiana today, file powder is primarily used to thicken a traditional stew called gumbo, a spicy, rich dish of gravy with meats and seafood. File powder can also be sprinkled on gumbo at the table. Making the powder is quite simple; you need to have access to some Sassafras branches and some time.

Instructions

1. Cut the Sassafras branches in the fall, before they have a chance to change color. Place them in a cool, dark place to dry. You do not want the branches to dry in sunlight because it will affect the color of the leaves as they dry.

2. Remove the leaves from the stem when they are completely dry. Crush by hand. Grind the crushed leaves in a blender until a fine powder forms.

3. Sift the powder to remove any large pieces. Store in an airtight container. Homemade file powder keeps longer if refrigerated and kept dry.

Tags: file powder, Sassafras branches, used thicken

Gourmet Salad Ideas

Gourmet salads contain unusual ingredients.

Salads are more than just the leafy green first course of a meal. Salads can be prepared with all types of ingredients and served as gourmet appetizers, side dishes or main courses. Spice up your next dinner party or special occasion with one of these quick, easy salad ideas.

Green Salads

Create a simple yet gourmet green salad by mixing arugula, pears and asiago cheese or mixed greens with strawberries and chives. Mix fresh spinach, sliced cucumbers, apples and curried pecans in a lemon and coriander dressing. Using a cheese like brie or herbed goat cheese can give the everyday green salad a fancy touch. Serving your salad in a stemmed martini glass with a bread stick will make it more extravagant.

Chicken and Seafood Salads

A fresh seafood salad that is ideal for summertime is a mix of crab, mango, cucumber and fresh lime juice. Dress up a chicken salad recipe by serving it in a tomato or on top of cucumber slices with a toasted baguette. Serving the salad inside of a halved papaya or cantaloupe or alongside a fresh slice of banana bread can make it the perfect addition to your party or special event.

Pasta Salads

Toss together rotini, toasted walnuts, green beans and dill for a quick, delicious pasta salad and serve with freshly made Italian dressing. To give your gourmet pasta salad a Mediterranean twist, mix your favorite pasta with fresh mozzarella, olives and sun-dried tomatoes. Mix tricolored tortellini with celery, peppers, cherry tomatoes, onions and carrots with Italian dressing. After you toss the ingredients together, lay the mixture on top of a large romaine leaf and sprinkle Parmesan cheese on top.

Fruit Salads

For a tasty gourmet fruit salad idea, mix red seedless grapes, green apples and toasted walnuts together. Combining exotic fruits like mango, papaya, pineapple and passion fruit makes for a sweet, luxurious treat. For a twist on a your average fruit salad, mix fresh berries, melons and peaches with a ginger syrup, which can be made with water, sugar and fresh ginger. Garnish your fruit salad with mint leaves and serve in a decorative serving dish.

Tags: fruit salad, green salad, Italian dressing, party special, pasta salad, toasted walnuts, twist your

Make A Popcorn Popper

If you don't have access to a conventional popcorn popper and you don't want to use the pre-packaged microwave stuff, you can make your own popper. Use the microwave or the stove to safely pop your own corn, control the salt and oil, and produce a delicious snack.

Instructions

Make a Microwave Popper

1. Insert 1/4 cup popcorn, 2 tsps. oil and 1/4 tsp. salt into a paper sack.

2. Fold the bag over several times and staple the top of it shut.

3. Put the bag into the microwave and cook on high for 2 to 3 minutes.

4. Remove the bag when the popping has slowed down to about once every 5 seconds.

5. Open the bag carefully. Watch out for the hot steam escaping from the bag. Pour the popped corn it into a bowl and add butter and extra salt, if desired.

Make a Stovetop Popper

6. Heat 1/4 cup oil in the pan over a medium heat.

7. Place the 1 cup popcorn in the pan and place the lid on top.

8. Hold the top on with a gloved potholder while holding the handle with the other gloved hand. Move the pan continuously, shaking and jostling the kernels as they heat up.

9. Keep the pan moving while the corn continues to pop. It should take 2 to 4 minutes. Remove the pan form the heat when the popping begins to slow down, and there are about 5 seconds between pops.

10. Empty the popped corn into a bowl and add melted butter and salt if desired.

Tags: corn into, corn into bowl, desired Make, into bowl, minutes Remove

Seasonings For Chicken Noodle Soup With Dumplings

Because of its light, nourishing broth, chicken noodle soup is often recommended for minor illnesses

Chicken noodle soup with dumplings is a traditional comfort food in a number of different international cuisines. It's normally a homemade dish, containing simple ingredients that are available globally. As a result, versions of it appear in Southeast Asian and Chinese cooking that are surprisingly similar to the ones we serve at home. The basic ingredients and flavors vary very little from culture to culture, except for the different spices and herbs used to enliven the dish.

Salt and Pepper

A vital component to virtually every savory dish, the use of salt and pepper helps strengthen flavors and bring them to the forefront. Always use high quality sea or kosher salt, and season at each cooking stage, tasting at every point. If you can actually taste salt, then you have added too much. Add some water to balance it out. Finely ground white pepper is best for light broths such as chicken noodle soup as it dissipates evenly and doesn't discolor the soup. Celery salt is another common addition in place of regular salt, and is particularly good if your soup contains celery.

Herbs

Since the prominent flavor in the soup comes from the chicken, aim to use fresh or dried herbs that complement poultry. Tarragon, sage, bay, rosemary and thyme are ideal herbs for chicken noodle soup. They're robust and savory, without being overly floral. If you're using dried herbs, add them early in the cooking process when the chicken is first added to the broth. This will give them time to break down and infuse the rest of the soup. If you have fresh herbs, add them right at the end of cooking, just before serving, in order to preserve the fresh flavor. A mixture of both is ideal.

The Broth

If you use a stock cube, powder or bouillon to create your broth, then many of the seasonings will be included, and you need only add salt and pepper to taste before adding the rest of the ingredients. If using a meat stock, and a mirepoix of vegetables, add a bouquet garni to infuse the broth throughout cooking. The tied bundle of herbs can then be easily lifted out before serving. A bouquet garni is a practical way to add flavors that would otherwise interfere with the appearance or texture of your soup. These might include cardamon, lemongrass, star anise, cloves and fenugreek or coriander seeds. When using seeds and pods such as these, tie them in a cheesecloth sack to keep them all together in the broth.

Dumplings

Herbs and seasonings can be mixed through the dough prior to cooking. Try to match and mirror the herbs and seasonings used in your soup in order to marry the flavors together. If you used a large portion of thyme and small pinch of sage in your soup, use similar proportions in your dumplings. Dry herbs and powdered spices are best for use in dumpling batter, as adding too much liquid can cause them to break down. Powdered ginger adds a light, spicy note, and can contribute to the soup's medicinal reputation. Ginger is often used to treat colds and sore throats.

Tags: your soup, noodle soup, before serving, bouquet garni, break down

Paris Fondue Restaurants

Fondue is often served at French restaurants.

Fondue, a Swiss dish, is a type of sauce (often cheese) melted and shared in a pot at a table. Food such as bread and meat is then dipped in it. Across France it is one of the most popular types of dishes, and most restaurants serve some form of fondue. As the city of food and love, it is no surprise that a number of restaurants are famous for their fondue menus.

Pain, Vin, Fromages

Pain, Vin, Fromages Restaurant may be a quaint restaurant tucked away in the winding cobblestone streets of Paris, but its fondue menu is anything but small. Locals make the trek to the fondue restaurant for Bourguignon (fondue with oil and diced meat) or Savoyard (melted cheese and potatoes). Pain, Vin, Fromages is rustic with minimal seating, but fondue pots are scattered throughout the restaurant, where you can see your food being prepared.

Pain, Vin, Fromages

3, Rue Geoffroy-l'Angevin

75004 Paris

011-01-42-74-07-52

painvinfromage.com/fr/index.htm

Les Montagnards

In Halles district Les Montagnards is nestled in Paris's winding streets. The tiny restaurant is family-run with a broad range of menu items. The eight varieties of fondue keep customers returning. Choose from cheese, chicken, duck, or sausage as well as the fondue of the month. Les Montagnards has a lengthy wine list as well.

Les Montagnards

58 Jean-Jaques Rousseau St.

75001 Paris

011-73-77-86-44

lesmontagnardsparis.fr/home.html

Heureux Comme Alexandre

Hereux Comme Alexandre is a chain of fondue restaurants across France. The chain started in 1987 and offers all-you-can-eat fondue, salads, and sauteed potatoes for 15 Euros. These small contemporary restaurants pride themselves on quality. All produce used on the menu is locally grown and hand-selected by the chefs. The menu is reasonably priced, with sides for as little as four Euros. Fondue with fish, cheese, and meat is available.

Heureux Comme Alexandre

St. Michel

24, Rue de la Parcheminerie

75005 Paris

011-00-33-0-1-43-26-49-66

heureuxcommealexandre.com/

Tags: Pain Fromages, Comme Alexandre, Heureux Comme, Heureux Comme Alexandre

Sell Jam & Jelly Preserves

Each state requires unique sanitary practices for food handling.

You can use the same fruit to make a thousand jams and jelly preserves, given the vast array of spices and recipes available. If your recipes for jam and jelly get you noticed at family or social gatherings, you may want to look into selling your preserves to profit from your talents. Depending on the state you live in, you may have to jump through a few hoops before you can begin selling.

Instructions

1. Visit the State Food Safety website and click on your state to view the requirements to become a food handler. Apply to the appropriate places to receive your legal permits, certifications and licenses.

2. Set up an appointment to have health inspectors examine your kitchen, equipment and canning practices. They will also check your recipe and nutrition labeling. The Department of Health in your state will send staff to your working kitchen to test for proper sanitary practices.

3. Wait to receive a sole proprietorship license in the mail. This means you can sell your jams and jellies on your own rather than through a grocery store. If you want to sell through or with someone else, you'll have to apply for a partnership license.

4. Develop a wholesale price list for your products. Calculate how much it costs to buy each ingredient, as well as the jars. Incorporate a cost for your time spent producing the product. Your wholesale price should leave you making a reasonable profit from the sell. Check current supermarket prices for jams and jellies so that your product is competitive.

5. Market your product. Create fliers and post the around town. Encourage your friends, family and current customers to spread the news by word of mouth. Market to church members, organized groups you participate in and the parents at your children's school. Make appointments to present your wholesale price list to grocery store managers if you've attained the appropriate license. Present your price list, samples and a business card.

Tags: price list, wholesale price, grocery store, jams jellies, profit from, sanitary practices

Chinese Restaurants In Newark Delaware

Newark, Del., is home to several Chinese restaurants.

Newark, Del., located in New Castle County, is home to the University of Delaware, the First State Children's Theatre and the Chapel Street Playhouse. Visitors and residents can partake in ice skating at the University of Delaware's public ice arena, or indulge in a tax-free shopping extravaganza at the Christiana Mall. The city also hosts several restaurants and offers a diversified culinary scene.

Bamboo House

Bamboo House specializes in Asian cuisine.

Located in the College Square shopping center, this Chinese restaurant in Newark specializes in Asian cuisine. Wonton soup, vegetable rice and spring rolls accompany all lunch specials, offered on weekdays. Indulge in popular Americanized-Chinese dishes like lo mein, shrimp or chicken in garlic sauce and fried rice. Bamboo House comes with a complete sushi bar. Chef specials include fried fish, fish and tofu hot pot, squid in garlic sauce, vegetarian ham and green tea-smoked duck, among several others. The restaurant offers a kids' and a vegetarian menu, too.

Bamboo House

721 College Square

Newark, DE 19711

(302) 368-9933

bamboohouserestaurant.net

Potstickers Asian Grill

Potstickers Asian Grill welcomes diners with a contemporary ambiance.

Potstickers Asian Grill welcomes diners with a casual, yet sophisticated and contemporary ambiance. Serving the Newark area since 2006, Potstickers specializes in Cantonese, Chinese, Japanese, Thai and Vietnamese dishes. The restaurant serves healthful dishes cooked in zero percent trans-fat oil. Indulge in spicy Korean beef, red-curry coconut chicken, grilled lamb chops and a complete sushi bar. Wok specialties include crispy sesame chicken, Sichuan seafood medley, Peking duck and Mongolian beef. Diners can indulge in the restaurant's full bar, which serves specialty cocktails, martinis, mojitos, beer, and fine sake and plum wines.

Potstickers Asian Grill

1247 New Churchmans Road

Centre Point Plaza II

Newark, DE 19713

(302) 731-0188

potstickersasiangrill.com

Pinang Asian Cuisine

Pinang Asian Cuisine offers innovative twists to traditional recipes.

New to the Newark dining scene, Pinang Asian Cuisine offers innovative twists to traditional recipes. The elegant and family friendly restaurant serves an exhaustive list of Asian delicacies from China, Japan, Malaysia and Thailand. Lunch specials include several Chinese choices, and come with a choice of vegetable, egg roll and rice. Dinner fare features casseroles like the fish head curry and green curry in a clay pot, among others. Other highlights are fried rice, noodle soups, lo mein and sizzling platters. Sushi lovers can enjoy a wide variety of basic and special rolls, and sashimi. Ethnic desserts complete your dining experience.

Pinang Asian Cuisine

Shoppes at Louviers

218 Louviers Drive

Newark, DE 19711

(302) 368-2298

eatpinang.com

Tags: Asian Grill, Bamboo House, Pinang Asian, Pinang Asian Cuisine, Potstickers Asian

Select Fresh Eggplant

Selecting a fresh eggplant is critical if you want your recipes to turn out well. Also, choosing a fresh eggplant will ensure you got the most nutrients from the eggplant. Many people choose to pick locally grown produce, since it is ripened on the vine and has a shorter trip to travel to your market. To many people, eggplants look the same, but with these tips, you will be able to select the freshest eggplant out of the bunch.

Instructions

1. Find out what days your market gets their produce delivery on and plan to shop on those days. Do not shop early in the morning, since it takes time for the floor clerks to get out the produce.

2. Pick an eggplant with a deep purple color.

3. Select an eggplant with a firm, shiny skin without blemishes. Sometimes the blemishes can be the start of rot.

4. Look for eggplants with grass-green stem tops. If the stem is too brown, it may mean the eggplant has been sitting around for too long.

5. Select an eggplant that feels heavier than it looks. Just like apples, the more moisture inside the eggplant, the fresher it will be.

Tags: eggplant with, fresh eggplant, Select eggplant, your market

Substitute Tomato Puree For Diced Tomatoes

Fresh diced tomatoes taste very different than tomato puree.

Substituting one ingredient for another in a recipe is not always as simple as making a straight substitution. While tomato puree and diced tomatoes are obviously both made from the same basic ingredient, they add completely different flavors and consistencies to a dish. Diced tomatoes can work well as a garnish or finishing touch. Tomato puree is generally more incorporated into the recipe, providing extra thickness and a smooth texture. With that said, however, you can successfully substitute tomato puree for diced tomatoes in some recipes.

Instructions

1. Assess the dish carefully to determine whether it can hold up with tomato puree rather than diced tomatoes. If you are making a fairly wet, liquid dish -- such as a stew, chili or soup -- chances are you can substitute tomato puree for diced tomatoes successfully, though the texture and flavor of the final dish will probably be noticeably different. If your recipe relies on the texture of the diced tomatoes, however -- such as in the case of salsa -- you should not make the substitution.

2. Measure out an amount of tomato puree equal to the amount of diced tomatoes required in the recipe you are making.

3. Add the tomato puree to the recipe well before you would have added the diced tomatoes. The tomato puree can handle long cooking times much better than diced tomatoes, which would crumble and disintegrate. Cooking the puree for longer will help incorporate its flavor into the rest of the recipe.

Tags: diced tomatoes, tomato puree, puree diced, puree diced tomatoes, tomato puree, tomato puree diced

Make Thai Beef Salad

This sweet and hot Thai salad is so good it's practically addictive: once you've had it, you'll want it all the time. Serves six.

Instructions

1. Rub the meat with the salt and pepper.

2. Place cilantro, chiles, garlic, sugar, fish sauce, pepper and lime juice in a food processor and blend well.

3. Preheat a medium-hot grill.

4. Trim the tough outer leaves from the lemongrass, then cut the stalk 3 inches from the bottom. Discard the top and keep the tender bottom part.

5. Slice lemongrass very thinly, crosswise, to form tiny rings.

6. Cut shallots and onion in half and very thinly slice the halves. Slice the bell pepper into thin strips.

7. Peel the cucumber and slice very thinly crosswise. Core the tomato, cut in half and slice into very thin wedges.

8. Grill the beef slowly until medium-rare and then place on a cutting board. Let the meat rest for a couple of minutes, then slice thinly across the grain into 2-inch long strips.

9. Place the beef in a large bowl, add the dressing and toss thoroughly. Add the remaining ingredients except the cilantro and toss again.

10. Line a large serving platter with the romaine leaves and heap the salad in the middle. Sprinkle the mint on top and serve.

Tags: very thinly, thinly crosswise, very thinly crosswise

Make Homemade Vegetable Soup

Make Homemade Vegetable Soup

With the cold days of winter coming in, what better meal than a warm bowl of vegetable soup? Here is a simple recipe on make it homemade, and trust me, you will not be disappointed. And do not forget, it is healthy as well.

Instructions

1. Vegetable soup can be great for lunch, or dinner, and is great leftover. To start making homemade vegetable soup, cut up all the meat into small pieces. I prefer to cut in small chunks, almost as if you are shredding it to the same consistency of chopped barbecue.

2. Now mix together all of the vegetables, juice and all, into a large stock pot. Although I did not list in the ingredients, I sometimes add green beans to the soup.

3. To flavor, add salt, pepper, and a little sugar to taste. After heating up a little, add the meat and cook on high until it comes to a boil.

4. Now that it has come to a boil, reduce heat to medium and allow to cook for around 2.5 to 3 hours to make sure the meat gets cooked all the way through. If you plan on saving the soup for leftovers, make sure it has had plenty of time to cool before you place it in a container for the refrigerator or freezer. Also remember, this goes great with a grilled cheese sandwich!

Tags: Make Homemade Vegetable, make sure, Vegetable Soup, vegetable soup

Construct A Wine Cellar Rack

Building a wine cellar is a terrific way to increase the value of your home while adding an elegant touch to a room or area. Some homeowners choose to build wine cellars off their living rooms. Others might put a wine cellar in a kitchen pantry. No matter where you put it, you're going to want sturdy racks to protect and display your wine collection.

Instructions

1. Determine the dimensions of your wine cellar. You'll obviously want to construct a wine rack that will fit into those dimensions. Also, consider how high your ceilings are and whether you want to stack wines all the way to the ceiling, as you'll need to either buy or construct a ladder so you can reach higher wines.

2. Use sturdier wood (like two-by-four planks) for the primary construction to ensure that the rack can support the weight of the wine. Flourishes or spacings in between wines can be about 1 to 3 inches to conserve space, so long as there are struts in place over the length of the rack (roughly one major support every 24 inches).

3. Construct your wine rack with individual spacers for each bottle of wine. This will keep each bottle separate from the others, protecting them from damage. You can either use an entire length of wood, or you can use wooden blocks placed on the tiers to simply keep the bottles from bouncing into one another.

4. Build your wine rack using a diagonal, 45-degree pattern instead of a horizontal pattern. A 45-degree design is sturdy, and some homeowners find it more appealing to the eye. More importantly, you don't need to worry about creating individual spaces for bottles since the pattern itself automatically creates adequate spacing.

5. Install 1-inch-by-1-inch wooden shafts against the edge of each corner in the framework of your rack. This serves two purposes: it helps to keep your wine from jostling around, and it adds another level of support to the overall structure. It also adds visual appeal to the structure.

Tags: your wine, wine rack, your wine rack, each bottle, wine cellar

Season White Beans

Navy beans are only one type of white bean.

There are three kinds of white beans: Navy, Great Northern and Cannellini beans. As canned products the three are interchangeable, but since dry beans tend to make the best soups and salads, it will be necessary to see how they stack up as dry goods. Since Navy beans are best suited for making baked beans, the choice boils down to great Northern and Cannellini. And because the Great Northern bean has more versatility and popularity in North America, that bean will be discussed.

Instructions

Seasoning Tips

1. Add some ingredients from the onion family such as white onions, Spanish onions, scallions and/or garlic. The onions add some substance to the beans in addition to seasoning.

2. Use a meat broth, meat product or both. Chicken broth is a popular seasoning, as are bits of raw bacon.

3. Try some lemon or lime juice, just to add a touch of sour taste to the starchy richness of the beans. Even vinegar could be used to create a distinct and savory sweet and sour flavor.

4. Use some traditional methods of seasoning vegetable and soups, such as bay leaves, thyme, savory, parsley or rosemary.

5. Go spicy with cumin, paprika, chili powder or cayenne.

6. Don't forget the salt and pepper.

Tags: Great Northern, Navy beans, Northern Cannellini

Make Ketchup

It's probably never occurred to most people to make their own ketchup, but by doing so you can achieve a distinct and unique flavor. See Tips for ideas on customizing this recipe. Makes between 2 and 4 c., depending on tomatoes and cooking times.

Instructions

1. Stem and roughly chop the tomatoes and place them in a nonreactive pan.

2. Add half the vinegar and a few pinches of the salt and bring the mixture to a boil.

3. Cook for 5 minutes, mashing with a wooden spoon.

4. Strain the liquid into a saucepan without pressing on the solids.

5. Press the solids into another saucepan by forcing them through the strainer, leaving the seeds and skins behind. Rinse the strainer. You can puree the tomatoes before straining, if necessary, but they should be soft enough to press through the strainer screen.

6. Stir the sugar into the solids.

7. Add all the remaining ingredients to the liquid.

8. Bring the liquid to a simmer and cook for about 20 minutes, until very syrupy.

9. Strain into the solids, and bring to a simmer, stirring well. Simmer for 5 more minutes or until the desired consistency is reached. Puree with a hand blender, food processor or blender if necessary.

10. Taste and adjust the seasonings. The mixture should be sweet and faintly tangy; if more tanginess is needed, sprinkle in some vinegar.

Tags: into solids, minutes until, through strainer

Cook Chestnuts

Chestnuts are not difficult to prepare.

Chestnuts are a winter staple, although they can be enjoyed all year round. They are a deliciously nutty addition to stews, roasts and vegetables. They can be bought prepared, but it is more cost effective and tastier to buy them fresh. This isn’t as daunting or time-consuming as you might think. It’s important to pierce a hole in the shell before cooking to prevent them exploding.

Instructions

1. Score the chestnut around the outer shell, or pierce a hole in the slightly softer underside. Be careful not to cut the flesh.

2. Preheat oven to 200C for baking. Place the chestnuts onto a baking tray and bake for 10 to 15 minutes. Turn after about five minutes, or until the shells split and the flesh is soft enough to pierce with a knife.

3. Pierce the bottoms and add to a hot fry pan with no oil for frying. Once the shells have blackened, allow to them cook before peeling. You can then serve them as they are or stir fry with bacon and Brussels sprouts.

4. Place chestnuts into a pan of cold water for boiling. Bring them to the boil, then cover and simmer for 10 to 12 minutes or until the flesh is tender.

5. Place chestnuts on or under a hot grill for barbecuing, with the slit side down so the nut doesn’t become overcooked. Cook for about 30 minutes or until the shells start blackening and the nut is soft. The nuts should slip out easily if they are cooked properly.

Tags: minutes until, Place chestnuts, minutes until shells, pierce hole, until shells

Make Jelly Beans At Home

The invention of jelly beans comes from the old time candy, Turkish Delight. The jelly bean as it now stands became popular during the Civil War, when ithe candy was sold to soldiers. Jelly beans consist of a hard shell with a gummy interior. Jelly beans are made of sugar, and while they can be made at home, they are time consuming and require skill in candy making.

Instructions

1. Add the water, sugar, and gelatin to a medium saucepan. Stir the mixture over medium high heat until it begins to boil.

2. Boil until the mix creates a short thread, about 20 minutes. Remove the mixture from the heat.

3. Stir in the orange and lemon juice and the salt. Let the mixture cool. Stir in the orange and lemon zest.

4. Run cold water over a 9 x 5 inch pan. Pour the liquid into the pan. Allow the mixture to sit out for 4 hours until it is firm.

5. Dip a knife in cold water and run along the edges of the pan. Turn the pan upside down over a cutting board.

6. Use a serrated knife to cut the jelly to the desired size. Dust the pieces in cornstarch. Lay out on a wire rack to dry.

7. Attach the coater attachment to the stand mixer. Place the jellies into the coater, and add 4 tablespoons of water and 3/4 cup of sugar.

8. Turn the mixer on the highest setting. Follow the hard shell coating directions included with the attachment to determine the length of time necessary to create the shell.

Tags: cold water, hard shell, Jelly beans, orange lemon, Stir orange

Make Licorice Mint Tea

Peppermint tea is among the most popular tea flavors, but if you want to put a new spin on that old favorite, try adding a bit of licorice. When you combine peppermint with licorice, you have a an unusual tea that's deliciously refreshing.

Instructions

1. Put 6 cups of water in a large saucepan and bring it to a boil over high heat.

2. Add 1 cinnamon stick and stir in 2 1/2 tsp. dried licorice root.

3. Cover the pot loosely and turn the heat to low. Allow the mixture to simmer for 10 minutes.

4. Remove the saucepan from the heat and stir in 1/2 cup dried peppermint leaves. Cover the pot and let the tea steep for 10 minutes.

5. Lay a piece of folded cheesecloth or muslin in a strainer and pour the tea through the strainer to remove the herbs. Press the cheesecloth or muslin with the back of a large spoon to extract all of the tea.

6. Stir 1/3 cup of pure organic honey into the tea.

7. Pour the licorice mint tea into 6 cups or mugs and garnish each one with a fresh mint leaf.

Tags: cheesecloth muslin, stir dried

Open A Wine Bottle With A Corkscrew

Using a corkscrew to open a wine bottle is a simple skill.

Knowing properly open a bottle of wine with a corkscrew is a valuable skill. Properly opening the bottle ensures that the cork will remain in one piece. A corkscrew can be a dangerous tool when used incorrectly, but it's simple to learn the correct way to use this tool when opening a bottle of wine.

Instructions

1. Place the bottle of wine on a stable surface and flip open the blade on the corkscrew. Line up the blade just underneath the second ridge on the bottle's neck and press down until the foil is punctured. Run the blade around the ridge and peel the circle of foil off the top of the bottle.

2. Close the blade and open up the corkscrew. Get a firm grip on the neck of the bottle and insert the corkscrew into the center of the cork. It's important that the corkscrew enters the cork straight so that the cork isn't broken. Turn slightly until the corkscrew is firmly seated in the cork.

3. Grip the neck of the bottle firmly and twist the corkscrew until it's almost completely buried in the cork. Flip down the metal lever so that its lip rests on the top of the bottle's opening. Use your thumb to steady the lever and pull up on the cork with the opposite arm of the corkscrew, using the metal lever for leverage, until it is almost dislodged from the bottle.

4. Grip the cork tightly with your hand and twist it back and forth until it is released from the bottle. Unscrew the cork from the corkscrew.

Tags: bottle wine, from bottle, metal lever, neck bottle, opening bottle, that cork

Barbecue A Pig

Barbecuing a whole pig is a great event for the whole family. Gather your friends, neighbors and relatives for this delicious and flavorful treat. A good time to barbecue is in the early fall when pigs that have been fed for slaughter are ready to go to the butcher. The method detailed here is one commonly used to make North Carolina or Tennessee barbecue.

Instructions

1. Start a wood fire to create coals to use for smoking. You can use prepared charcoals, but making your own allows you to control the heat better.

2. Take the pig to the slaughter house to have it properly dressed and ready to barbecue.

3. Bring the pig back to your barbecue spot and cut it down the middle. Break the backbone as you cut so the pig will lay flat, face down.

4. Make an even bed of coals the entire length of the cooking surface.

5. Place a heavy wire screen or rack about one foot above the bed of coals. An old mattress spring works really well for this task. Grease the rack to prevent too much sticking.

6. Lay the pig flat on the barbecue surface. It should be stretched out and look like a butterfly. Add salt to the outside.

7. Keep the pig cooking evenly, adding coals as needed throughout the night for about 7 to 8 hours or until the internal temperature reaches 170 degrees. Turn the pig over, brush liberally with sauce and cook for one more hour

Tags:

Make Cupcakes With Applesauce Instead Of Oil

You can successfully substitute applesauce for oil in most cupcake recipes.

One cup of unsweetened canned applesauce contains approximately 102 calories and no fat, according to SELF NutritionData. A cup of corn and canola oil, on the other hand, contains 1984 calories and 90 percent of your recommended daily fat intake. By replacing a single cup of oil with applesauce in a recipe that makes 12 cupcakes, you can reduce the calories in each cupcake by about 157. The applesauce will make the cupcakes slightly more moist than they would have been if you had used oil and will also make them tougher if you mix the batter too much.

Instructions

1. Measure out an amount of applesauce equal to the amount of oil you wish to replace in the recipe. Depending on your personal taste and your desired results, you can replace all of the oil or only some. In a recipe containing 1 1/2 cups of oil, for example, you could substitute 1 1/2 cups of applesauce or 1 cup of applesauce and 1/2 cup of oil, or another combination of your choice.

2. Mix the applesauce with the other wet ingredients in the recipe. These might include water, any oil you chose to leave in the recipe, eggs, vanilla extract and/or alcohol. Mix well to blend these ingredients.

3. Combine all of the dry ingredients in the recipe. This probably includes salt and flour along with spices and other similar ingredients. Mix well to blend the dry ingredients completely.

4. Combine the wet mixed ingredients with the wet dry ingredients. Stir as little as necessary to blend the two, then proceed with the recipe as normal. The more you stir, the tougher the finished cupcakes will be.

Tags: ingredients recipe, well blend

Care For A Pizza Stone

Pizza stones are a great home tool to make crispy and authentic breads and pizzas. With a few basic tips to follow, you can expect your pizza stone to last years.

Instructions

1. Place your stone in a cold oven before using and turn the oven on with the stone inside. Exposing a cold stone to a hot oven could cause your pizza stone to crack, rendering it unusable.

2. Stretch pizza dough over a layer of cornmeal, which will help prevent pizza from sticking to your pizza stone for a messy cleanup. Slide pizza onto hot stone with a pizza paddle and bake as directed.

3. Remove pizza and stone from oven. Do not attempt to care for the pizza stone until it has cooled down naturally. If you try to clean it while it's hot, you could crack the stone.

4. Wash your cool pizza stone in warm water. Do not use any soaps or detergents on your pizza stone because they will sink into the stone material and contaminate future pizzas.

5. Take care when moving a heavy pizza stone. Store somewhere where it won't break or get knocked over, such as in the oven itself.

Tags: pizza stone, your pizza, your pizza stone

Make Marshmallow And Popcorn Brain Balls

During the harvest time of the year, popcorn balls are great treats for all ages and can be a lot of fun to make. The popcorn is a healthy treat and the gooey marshmallows make for a sticky mess but that is half the fun. Combining this treat with Halloween lends many creative decorations that will fit right in. Read on to learn make marshmallow and popcorn brain balls.

Instructions

1. Put butter in a medium saucepan and heat until butter melts. Carefully stir the butter around in the pan to help it melt. Slowly add the marshmallows a few at a time and stir constantly until all marshmallows have been added and they have all melted and formed a gooey smooth mixture.

2. Transfer the marshmallow mixture to a medium mixing bowl prepared by rubbing a small amount of butter around the inside. Now begin to add the popcorn a little at a time and stir to coat with the marshmallow mixture. Continue adding the popcorn until the mass in the bowl is not so gooey that you can't form balls. Add popcorn until the mixture will hold into ball shapes. Take a small amount of the mixture in pre-buttered hands and form into balls. Make sure you allow the mixture to cool enough to handle without burning yourself.

3. Place the balls on a buttered cookie sheet and allow further cooling. Once the popcorn balls have cooled, you can begin decorating them. Make a thin syrup of powdered sugar and water and add a few drops of food coloring. Now spread small amounts of this onto the balls. Attempt to make it appear like small veins of blood on the brain mass.

Tags: butter around, marshmallow mixture, popcorn balls, popcorn until, small amount

Make Healthy French Fries

Make Healthy French Fries

Got a craving for french fries but don't want to eat the grease and calories of deep fried french fries. Here is make delicious, healthy french fries.

Instructions

1. Peel one medium to large potato per person. Choose firm, brown baking potatoes to make delicious healthy french fries.

2. Slice the potatoes in half. Cut each half into thick french frie style wedges.

3. Dip the wedges into beaten egg whites. Use one egg white per medium potato to make healthy french fries.

4. Place healthy french fry wedges on a non-stick baking tray.

5. Sprinkle with your choice of seasonings. Garlic salt, thyme, onion powder and other spices add to the flavor of healthy french fries.

Add a dash of pepper and a little paprika if desired.

6. Bake french fries in an oven that has been pre-heated to 450 degrees for 30 minutes or until golden brown. When you remove the french fries sprinkle with a little salt. Serve hot and enjoy these delicious healthy french fries and the calories savings!

Tags: french fries, delicious healthy, delicious healthy french, french fries, healthy french, healthy french, healthy french fries

Deep Fried Finger Foods

An assortment of fried finger foods

Finger foods are foods that can be eaten with your hands rather than using a fork, spoon or knife. A deep fryer can give boring finger foods a tasty crunch. Many different types of finger foods are at your disposable that will suit the pickiest of palates.

Deep-fried Meats

Almost any type of meat can be turned into a delectable, deep fried finger food. One of the most common types of deep fried finger foods is chicken fingers and fried chicken wings. Fried chicken has a tasty, crunchy flavor that spices up bland chicken. Buffalo wings can be fried and served with a spicy sauce. Turkey can also be cooked in a deep fryer and cut into bite-size, finger-food portions. Steak is another type of meat that can be deep fried and served as a finger food. A delicious way to eat a steak is to cut up a tender piece of meat like tenderloin into bite-sized portions, coat the steak with batter and deep fry the steak. Ground beef is another type of steak that can be deep fried into crunchy meatballs. Hot dogs, bacon and sausages can also be deep fried and served as finger foods. Even fish can be served as a fried finger food. Fried shrimp, catfish or cod can all be served as fried finger foods.

Deep-fried Cheeses

Another popular type of food that is often served as a deep fried finger food is the cheese stick. You can make cheese sticks from a number of different types of cheeses, including cheddar, swiss, colby, munster, feta, gouda or mozzarella. Simply cut your favorite type of cheese into a finger food-size portion, coat the cheese with egg and dip in bread crumbs before frying.

Deep-fried Vegetables

Deep frying can make almost any vegetable taste delicious. There are some vegetables that are commonly used as deep-fried finger foods, including zucchini, mushrooms, onion rings, jalapenos and French fried potatoes. Spring rolls and egg rolls are both common types of finger foods that contains vegetables wrapped in a flour coating and deep fried. Try experimenting with pickles, artichokes, asparagus and cauliflower.

Chips

Chips are an easy-to-make type of fried finger food. You can fry almost any type of chip, from potato chips, to corn chips to pita chips. Chopping up some fresh pita and deep frying the small pieces makes a great finger food that can be served with a variety of dips and sauces.

Desserts

Try experimenting with different types of fried desserts. You can fry finger food-size portions of cookies, cakes, pies and brownies.

Tags: deep fried, finger food, finger foods, fried finger, fried finger food

Mash Sweet Potatoes With Coconut

Use fresh, whole sweet potatoes for the best possible flavor.

Mashed sweet potatoes with coconut are a flavorful alternative to regular mashed potatoes when served with a simple dinner or a large holiday meal. Sweet potatoes with coconut pair well with roasted and baked chicken recipes, especially those with just a hint of sweetness. For a full meal, serve the sweet potatoes with a fresh green salad, a loaf of warm bread and a glass of slightly sweet white wine like Riesling.

Instructions

1. Wash the sweet potatoes under cold running water. Pat the sweet potatoes dry with a clean kitchen towel or disposable towels and peel the sweet potatoes using a standard potato peeler.

2. Fill a large saucepan with water and bring it to the boil. Add the sweet potatoes and cook until tender. The sweet potatoes should gently flake apart when poked with the tines of a fork when done cooking.

3. Drain the sweet potatoes in a colander in the sink. Put the sweet potatoes back in the large saucepan and add the butter. Mash the mixture with a potato masher until fully combined. Season with sea salt or kosher salt and freshly ground black pepper to taste.

4. Add the minced coconut to the sweet potato mixture and stir to combine with a large wooden spoon over low heat.

5. Transfer the sweet potatoes to a large serving bowl or individual plates and serve immediately while hot.

Tags: sweet potatoes, large saucepan, potatoes with, potatoes with, potatoes with coconut, sweet potatoes

Eat Healthy Thai

Eating healthy Thai food can be easily accomplished.

Thai cuisine satiates your taste buds as well as olfactory senses with its blend of flavorful and aromatic food and spices. Thai food is increasing in popularity, as it focuses on combining vegetables, herbs and other healthy ingredients in food preparations. While eating healthy Thai food is easy to accomplish, whether you are cooking Thai at home or dining out at a Thai restaurant -- there are some food and preparation methods that are not healthy and should be avoided.

Instructions

1. Drink a bowl of broth-based soup. Avoid coconut milk-based soups, as 1 cup of coconut milk contains 45 g of unhealthy saturated fat.

2. Opt for a fresh and nutritious salad such as som tam, which is prepared with shredded green papaya, tomatoes, garlic and chilies. Som tam is rich in calcium, vitamins A, C and K.

3. Choose grilled food preparations such as pla pao, a grilled fish that blends the aromatic herbs lemongrass, basil and black pepper. These herbs have a carminative effect on the digestive system and improve blood circulation. Avoid massaman, a calorie-laden beef curry consisting of fatty short ribs, potatoes, coconut and nuts that can make you feel sluggish.

4. Avoid fried preparations of rice, spring rolls and noodles such as pad thai and mee krob. Choose steamed spring rolls, steamed or boiled rice and noodles, which are healthier options, since they have a low fat, carbohydrate and calorie content compared to fried Thai foods.

5. Eat a stewed dish such as gai tun, a chicken stew or ped tun, a duck stew. A bowl of this stew is invigorating and has a low-sodium content, since the meat is slow-cooked with the herbs anise, cinnamon and mace in a soy sauce broth.

6. Keep your consumption of fat and calories to a minimum, by avoiding fried meats. Nibble on chicken, fish or lean meat satays, which are skewered meats grilled without oil. Eat five pieces of satay by dipping each portion in 1 tbsp. of a healthy herb sauce of your choice, such as fresh mint, lemongrass, basil, chili or galangal.

Tags: Thai food, food preparations, healthy Thai, healthy Thai food, lemongrass basil, spring rolls

Make Pickled Gherkins

Pickled gherkins can be sweet, sour or spicy.

Gherkins are similar to cucumbers, and both fruits are perfect for pickling. Gherkins, however, should be pickled while still young and no more than three inches long, as they tend to become sour and spiny as they mature. Pickling gherkins is relatively simple, though it may take some trial and error to find a blend of spices and the right length of pickling time to suit your tastes. Pickled gherkins may be sweet, sour or spicy based on the ingredients used.

Instructions

Pickle Gherkins

1. Rinse the raw gherkins and allow them to dry. Sprinkle salt on them liberally and let them sit for 24 hours. Rinse and dry them again.

2. Pack the gherkins tightly into Mason jars or similar containers. The containers do not have to be air-tight, as oxygen aids in the fermentation process required for pickling.

3. Measure out enough white wine vinegar to completely saturate the gherkins in the jars. Pour the vinegar into a pan and bring to a boil.

4. Add the mustard seeds, salt, peppercorn, garlic and coriander to the vinegar. The amount you use will vary depending on your taste. For sweet gherkins, add a generous amount of white sugar. If you like your pickles spicy, add minced jalapeno peppers.

5. Bring the vinegar and spice mixture to a boil. Lower the heat and let the mixture simmer for about 10 minutes.

6. Pour the vinegar mixture over the gherkins in the jar, making sure to completely saturate the gherkins. This should be done when the mixture is still warm.

7. Seal the jars with lids or pieces of cloth fastened with a rubber band. Most recipes suggest allowing six weeks for fermentation but, as with the spice mixture, you will have to decide what best suits your taste.

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What To Drink At A Party Instead Of Alcohol

If you are pregnant, a designated driver or simply someone who doesn't drink alcohol, attending parties can present a challenge. When everyone else is having wine, beer or cocktails, you deserve a tasty beverage too. Thoughtful hosts will stock several nonalcoholic options.

Sodas

Whether the party is at a restaurant, a hall or a private home, soda will probably be available. Cola, ginger ale and lemon-lime soda are usually stocked in a bar to use as mixers. The bartender or host will be happy to pour you a glass of soda on ice. You can even request a garnish such as a lemon or lime wedge or a maraschino cherry. Seltzer water is also stocked as a bar mixer. Served with a twist of lemon or lime, seltzer is a refreshing option.

Mocktails

"Mocktails" or "virgin" cocktails have become increasingly popularity as party hosts have realized that not everyone wants to drink alcohol. Many people are familiar with the Shirley Temple from childhood. Children (and kids at heart) enjoy this simple concoction of ginger ale, grenadine and a maraschino cherry garnish. A nonalcoholic margarita is easy to whip together. Combine margarita mix with lemon-lime soda for a similar flavor.

You can enjoy nonalcoholic versions of traditional brunch cocktails such as the bloody mary and the mimosa. Request a virgin mary, and you'll enjoy the tangy zip of tomato juice, Tabasco sauce, lemon juice, pepper and Worcestershire sauce. It has all the flavor of the alcoholic version, just none of the vodka. For a mock mimosa, combine orange juice and seltzer water.

Juices

A variety of juices such as cranberry, grapefruit and orange juice are standard fare on bars. Many mixed drinks make use of these juices. Request a juice spritzer-a glass of cranberry juice mixed with a splash of lemon-lime soda or a seltzer water. You may also opt for a simple glass of orange juice. Request that your nonalcoholic beverage be served in a wine glass, a collins glass or a martini glass if you want to blend in with the crowd.

Punch

Fruity punches are often served at home parties or events such as baby and bridal showers. Check first to see if alcohol was added, but often punches are nonalcoholic. They are usually a mixture of juice and soda. Often sherbet is added for additional flavor and creaminess.

Tea and Coffee

On a cold day, a warm beverage such as tea or coffee will warm you up. Either of these should be readily available at any party. Ask if the host has any herbal teas such as mint or chamomile, in addition to standard black tea. Request a splash of vanilla syrup or a dash of cinnamon to make a cup of coffee more interesting.

Tags: lemon-lime soda, orange juice, drink alcohol, lemon lime, maraschino cherry, seltzer water

Make Stuffed Baked Brie

Try something new if you love cheese and make stuffed baked Brie. When warmed, the center of the Brie becomes soft and creamy and goes well with fruit, vegetables and meats. It also makes a wonderful fondue or sauce. There are many different ways to prepare stuffed baked Brie, but one that everyone seems to enjoy is stuffed baked Brie with strawberry preserves and toasted almonds.

Instructions

Prepare the Brie

1. Place the wheel of Brie on its side and use a long bladed sharp knife to cut the cheese in half horizontally.

2. Place the bottom half of the cheese wheel onto the cutting board with the cut side facing up.

3. Spread the strawberry preserves over the top of the cheese and then sprinkle on the nuts.

4. Put on the top half of the Brie cheese wheel.

5. Make a circle out of the puff pastry using a rolling pin. The circle should be about twice the size of the Brie wheel.

6. Center the wheel of Brie in the pastry circle, and gather all the puff pastry at the top middle of the cheese wheel. Make a decorative twist at the point where all the pastry meets.

7. Wrap the pastry encased Brie cheese wheel in plastic wrap and refrigerate for a minimum of one hour. The Brie can remain refrigerated for up to 24 hours.

Bake the Brie

8. Preheat your oven to 375 degrees F.

9. Use cooking spray to coat a large cookie sheet.

10. Beat an egg yolk and use a pastry brush to coat the pastry with the beaten egg.

11. Bake the Brie until the pastry is brown and evenly puffed, which usually takes approximately 40 minutes.

12. Serve your stuffed baked Brie with strawberry preserves and toasted almonds warm or at room temperature.

Tags: cheese wheel, stuffed baked, stuffed baked Brie, baked Brie, strawberry preserves