Preserve Food By Canning

Before the invention of tin cans and food processing or vacuum packers and freezers, most homemakers preserved food by canning. Canned food requires no special storage temperatures other than cool, and the final products look best when kept in the dark. These simple requirements make the art of canning a good way to preserve food for long-term storage.

Instructions

1. Buy canning materials at any of the large retail discount stores or at a small local hardware store. Buy canning jars by the case with lids and bands in pint and quart sizes, regular mouth or large mouth.

2. Follow canning instructions carefully for the specific types of produce. Common products to can are jams and jellies, pickles, fruit in sugar syrups, vegetables and tomato sauces.

3. Clean jars thoroughly with soap and water or run through a hot dishwasher cycle. Sterilize by placing in a hot oven for 30 minutes at more than 250 degrees.

4. Wash the lids also and put in a pan of hot water simmering low on the stove. Do not boil the lids. Remain as hot as possible for at least 20 minutes. Wash the bands and keep nearby.

5. Make jam or jelly by following the instructions in the pectin box. When ready to process, spoon the hot sweet liquid into hot jars from the oven. Wipe the mouth of the jar with a clean cloth and use a fork to place the lid on the jar without touching and screw the band on tight. Process the jars using the boiling water bath method.

6. Hot pack wide mouth jars with good quality peeled fruit like pears or peaches and add heavy syrup to a half inch below the rim of the jar for headspace. Cover the jars and process in a boiling water bath.

7. Process fresh green beans from the garden using a hot or a raw pack canning process. Perform a hot water blanch of the beans for 5 minutes prior to packing in jars, regardless of the packing method. Fill the jars with salted boiling liquid and process in a pressure canner at 10 lbs. for 20 minutes in pint jars.

8. Can game meat or large meat cuts using a precooked hot pack method. Cut meat into stew size pieces and cook in the oven until medium done. Pack the hot meat into straight-sided jars; add salt and boiling meat juices. Pressure can at 10 lbs. for 90 minutes in quarts and 75 minutes in pints.

Tags: boiling water, boiling water bath, jars with, meat into, water bath

Make Chocolate Reindeer Poop Candy

Make Chocolate Reindeer Poop Candy

Reindeer poop candy is a fun gag gift for the holidays. There are many variations to this recipe. The simplest way to make reindeer poop candy is to fill a plastic baggie with either chocolate-covered raisins or malted milk balls. The recipe in this article uses a delicious variety of candy that is melted together slightly to create tasty and authentic-looking "little reindeer gifts." These make a wonderful, inexpensive and humorous present during the Christmas and holiday season. Be sure to include the reindeer poop poem when gift giving so the recipient can enjoy the joke along with you.

Instructions

Directions

1. Empty all of the packages of candy into a large pot (if using the stove) or microwavable bowl (if using the microwave). Mix the candy well.

2. Heat the mixture until the chocolate is slightly melted and the candy sticks together. If using a stove, heat on the lowest setting and stir constantly for several minutes. If using a microwave, heat on 50% power for 20 seconds, then stir and repeat.

3. Allow the candy to cool completely, then break it apart into small chunks.

4. Place several chunks of the candy mixture into each baggie or container. If using baggies, seal shut with a decorative ribbon or tie.

5. Attach a copy of the reindeer poop poem to the baggie or container. This could be done on a gift tag. Printable copies of a poem similar to the one below are included in the link section at the end of the article.

I woke up with a scare when I heard Santa call:

"Now dash away, dash away, dash away all!"

I ran to the lawn and in the snowy white drifts,

Those nasty reindeer had left little 'gifts.'

I got an old shovel and started to scoop

Neat little piles of reindeer poop.

But to throw them away seemed such a waste,

So I saved them, thinking you might like a taste!

As I finished my task (which took quite awhile)

Old Santa passed by and he sheepishly smiled.

And I heard him exclaim as he rose in the sky

"Well, they're not potty trained, but at least they can fly!"

6. Instead of using the full-length poem, you could simply use a tag that reads:

"You've been naughty,

So here's the scoop.

You're getting nothing

But reindeer poop!"

Tags: dash away, reindeer poop, away dash, away dash away, baggie container

What Is Taro Bubble Tea

What Is Taro Bubble Tea?

Taro bubble tea is a popular frothy beverage that originated in Taiwan and is enjoyed throughout Asia. The base of the beverage is usually a tea, to which taro, tapioca, flavoring and a sweetener is usually added. People can enjoy this drink fresh from beverage shops that make the taro bubble tea every day, or they can try an easy-to-follow recipe at home, to enjoy at any time.

Identification

The underground stem, or corm, of the taro plant is harvested, and it is used as a food throughout Asia, Africa and Hawaii. It is boiled before use to break down its sharp plant cells. Taro is very starchy and provides a good amount of dietary fiber.

Effects

When used in the taro bubble tea, the taro gives it a purple color and a light taro taste. Its fibrous content thickens the drink, making it like a milkshake. In essence, taro bubble tea is a beverage food.

Features

Taro bubble tea gets its name from the bubbling effect that occurs as the beverage is prepared and vigorously shaken to get the right consistency for the drink. Typically, tapioca is added to the drink, for whimsy and texture, and are called the "pearls" of the taro bubble tea. Sometimes people associate the tapioca balls with the reason why it is called bubble tea.

Tea

Taro bubble tea has four main parts. The first is the tea base, although it is also prepared with just plain water. The tea is preferred, which may be a black tea or another variety, as it gives the drink a very rich and deep base flavor, adding to the unique flavors of the drink.

Flavors and Sweeteners

Taro gives the beverage its flavoring, although some may prefer to add additional flavors. Flavors may be added from fresh fruits or in the form of syrups or powders. The taro bubble tea may be sweetened with sugar or honey.

Texture

Another dimension of the taro bubble tea is the texture, in addition to the thickness gained from the added taro base. Some people look forward to chewing tapioca or coconut as they drink this fulfilling beverage. By the last sip of this hearty drink, the taro bubble tea reduces both hunger and thirst of its drinker.

Tags: taro bubble, taro bubble, throughout Asia, What Taro, What Taro Bubble

Barbecue Sauce

Stuck somewhere between ketchup and a dry rub is barbecue sauce. While not as common as ketchup, barbecue sauce has become a complex American condiment that is prepared differently across the country and heightens the flavor of meat.

The ingredients typically include: ketchup, vinegar, sugar, garlic, onion and mustard. But, it's the consistency and variations that create regional differences coast to coast.

History

There are three landmark periods in the history of barbecue sauce. While there is no exact time, place and person to be credited with its invention, historians link its use back to America in the 1600s with its spread to Europe over the next 200 years. The original uses were to mask harsh gamy flavors in foods that were new to the colonial settlers.

The Louis Maull Co. marketed the first bottled barbecue sauce to Midwesterners in 1926. Pittsburgh's H.J. Heinz Cos. nationally distributed its sauce in 1948.

A burgeoning consumer food culture of the 1990s led to a third boom for sauces. Spurred by the growth of the Food Network television channel, specialty sauces came on the market. These sauces employed differing levels of spices, sweetness and flavors, ranging from teriyaki to smoke-flavored.

Significance

Many large supermarket chains and regional restaurants capitalized on the opportunity to bottle their own sauces. Stubb's Bar-B-Q is one of the pre-eminent restaurant brands that is distributed nationwide. The sauces are based on recipes used at a restaurant of the same name based in Lubbock, Texas. Dinosaur Barbque, based in Syracuse, N.Y., bottles and distributes its products primarily on the Eastern seaboard.

Identification

Barbecue sauces vary regionally. Depending on where you shop, you may see sauces that say "Kansas City-style" or "North Carolina-style". The styles refer to the recipe and consistency of the sauce (the following list is in order from thickest to thinnest).

Kansas City is tomato-based and made with molasses, making it one of the thicker sauces.

St. Louis has a sweet and spicy flavor. It is tomato-based, but is slightly thinner than Kansas City, due to a higher vinegar content.

Texas is often the same thickness as St. Louis, but is made with hot chile peppers and cumin.

Georgia is ketchup- and brown sugar-based and is heavily spiced.

Memphis is considered the middle ground. It is tomato-based with medium thickness with garlic and onion flavors.

Arkansas and most Alabama is a thin tomato and vinegar mixture sweetened by molasses.

South Carolina is generally thin and mustard-based, a tradition that stretches back to 18th century Germany.

North Carolina is typically a thin, vinegar-based sauce with tomatoes and red pepper flakes.

Function

Barbecue sauces are generally used with fish and meats. Thinner sauces are used in the marinading process to keep the meat moist during cooking and extra sauce is usually served with the meat. Thicker sauces are usually used in the final minutes of cooking to apply an extra glaze to the meat. The meat is usually coated in a dry rub, cooked and the sauce is slathered on the meat with a brush or mop.

Geography

Barbecue sauces have moved to include international flavors. Typical sauces are now enhanced with flavors like soy sauce and honey to create Asian or teriyaki sauces. Other manufacturers are using Jamaican jerk flavorings to create Caribbean-flavored sauces.

Tags: barbecue sauce, Barbecue sauces, barbecue sauce While, garlic onion, Kansas City

Make Fruit Leather In A American Harvest Dehydrator

Puree fruits to turn into fruit leather with an American Harvest dehydrator.

Avoid the artificial colors, flavors and added sugars of commercially produced fruit leather by making your own in a dehydrator. American Harvest dehydrators, made by Nesco, offer an optional tray designed for turning homemade fruit purees into healthy, all-natural fruit leather. Try it as an alternative to gummy candy that can be enjoyed by both adults and children.

Instructions

1. Use a paper towel to apply a thin coating of vegetable oil to the surface of a fruit roll sheet tray.

2. Pour fruit puree into the tray to a depth of one-fourth- to three-eighths-inch thick.

3. Place the fruit roll sheet tray in the dehydrator.

4. Turn on the dehydrator and set it to 130 to 140 degrees F.

5. Allow the fruit leather to dry for four to eight hours, or until pliable and leathery without any sticky areas.

6. Remove the fruit leather from the tray and wrap it in plastic wrap while still warm to store.

Tags: fruit leather, American Harvest, fruit roll, fruit roll sheet, roll sheet, roll sheet tray

What Cheeses Are Whey Cheeses

Whey cheeses are common in many different cultures.

Whey is usually a bi-product of cheese production that separates from milk after it has been curdled. Whey cheese is often a combination of milk and whey. While cheese is often made solely from milk, whey is also present in many varietals. Some countries commonly producing this product include Italy, Norway, Greece and Mexico. (See Reference 1)

Italy

Ricotta is made from the whey of other Italian cheeses such as mozzarella and provolone. It is consumed unripened and has a very short shelf life. The Italian version is made exclusively from whey, while American ricotta often includes milk. It is a smooth, sweet cheese that is commonly used in lasagna or other pasta dishes. To make this cheese at home, heat whey with vinegar and then drain to a desired consistency. (See Reference 2)

Norway

Gjetost cheese is a Scandinavian product. It is called brunost in Norway, mesost in Sweden, mysuostur in Iceland and myseost in Denmark. Gjehost is the North American name. (See Reference 1) It is produced from a combination of goat and cow milk whey cooked until the whey sugars crystallize and turn brown. Gjehost has a sweet mild flavor and can reach a difference in consistency ranging from sticky and soupy to firm. This cheese is commonly enjoyed as a spread. (See Reference 3)

Greece

Originating in Crete, true mizithra only comes from certain regions of Greece and is always prepared the same way. There are strict regulations on how the cheese has to be produced to earn the name. It is eaten in all stages of aging from soft and sweet to crumbly and tangy. (See Reference 3) Another Greek whey cheese, manouri is milder than mizithra. With a tangy taste and a distinctly smooth texture, it is sometimes compared to ricotta in both taste and appearance. (See Reference 4)

Mexico

Requeson is a whey product, containing enough milk proteins to coagulate in heat. To produce it, a starter bacteria is added to some of the whey. Then it sets for 24 hours at 100 degrees. This portion is added to the rest on the whey and brought to a boil, before draining through a cheese cloth. When eaten prior to aging, it tastes tart and salty with a creamy texture. Requeson is commonly used to stuff enchiladas. (See Reference 5)

Tags: milk whey, cheese often, commonly used, from milk, from whey

Make Ricotta Cheese From Pasteurized Goat Milk

Pasteurized goat's milk is available at most larger supermarkets nationwide.

Pasteurized goat milk is rich, easily digestible and full of minerals and vitamins, yet remains a distant second in popularity to cow milk in the United States. In addition to tasting similar to cow milk, goat milk is naturally homogenized and contains no bovine growth hormone. It can be used in any recipe calling for pasteurized milk, although it does have a creamier texture. Pasteurized goat milk is gaining recognition as consumers become aware of its higher protein and lower cholesterol levels, but the cost is approximately two to three times that of cow's milk.

Instructions

1. Rinse the cheesecloth in cold water and wring it out. Fold it into four layers, line the colander with it and set the colander in the kitchen sink.

2. Pour 1/2 gallon pasteurized whole goat's milk into the saucepan, insert the thermometer and set the pan over low heat. Allow the milk to slowly reach 195 degrees, stirring occasionally with the spoon so the milk does not stick to the bottom of the pot.

3. Remove the milk from the heat when it reaches the proper temperature and add the apple cider vinegar a few drops at a time, stirring gently, but constantly. Stop adding the vinegar when there is an obvious separation of curds and whey.

4. If the milk does not separate into curds and whey, reheat it until it reaches 205 degrees. Do not add more vinegar, as that will cause the cheese to sour.

5. Gently spoon the curds and whey into the cheesecloth-lined colander. Tie the ends of the cheesecloth into a knot, hang it on the water faucet and allow it to drain for at least one minute.

6. Transfer the drained curds into a clean glass bowl and gently fold in 1/2 tsp. baking soda, 1/2 tsp. Kosher or sea salt and 1 and 1/2 tbsp. melted butter with a clean spatula. The cheese can be used at once or packed into airtight containers and refrigerated for up to one week.

Tags: goat milk, curds whey, milk does, Pasteurized goat, Pasteurized goat milk

Marinate Salmon

Salmon is a tasty fish containing essential Omega-3 fatty acids. It's incredibly versatile and can be straightforward to cook, but is also ideal for complex, exotic dishes. Marinating salmon is an easy way to add meal options. Experiment with a ginger miso marinade and enjoy the significant health benefits of salmon.

Instructions

1. Combine the green onions, miso, soy sauce, ginger and tahini in a glass or stainless steel bowl. Mix with a metal whisk.

2. Stir until all ingredients are blended. The result should be a thicker liquid, such as a paste.

3. Pour your marinade into a gallon-sized zip-sealing plastic bag. Place the salmon fillets into the marinade and seal, leaving a small amount of air.

4. Tilt the bag back and forth gently to distribute the marinade over the salmon, taking care not to break apart the fillets.

5. Open the bag and re-seal, squeezing out as much air as possible. This helps the salmon absorb the marinade.

6. Chill in your refrigerator for 30 minutes to an hour. Once you are ready to cook the salmon, discard the marinade.

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Marinate Lamb In Yogurt

Yogurt and mint tenderize and flavor lamb better combined than individually.

Yogurt has several characteristics and properties that make it an ideal marinade for lamb. The lactose and L. acidophilus in yogurt essentially uncoil the tightly coiled protein fibers responsible for lamb's toughness. In general, lamb is a tender protein, particularly spring lamb, but the meat of older animals, which tends to have a chewy consistency, benefits from yogurt marinades. Yogurt is an apt medium for transferring the essence of fresh herbs to the lamb, and imparts flavors of its own as well. Use Greek yogurt for marinades if possible; its thick consistency allows it to adhere to the lamb better than thinner varieties.

Instructions

1. Measure 2 cups of Greek yogurt and place it in the bowl of a food processor. Add any freshly chopped herbs to the yogurt at this time. Herbs that traditionally pair with lamb include mint, cumin, thyme and rosemary.

2. Process the yogurt on low until smooth, approximately 30 seconds. Or, if mixing by hand, whisk the yogurt vigorously until smooth and the herbs are incorporated.

3. Spoon the yogurt marinade over the lamb and place it in an airtight food-storage container. Cover and marinate for a minimum of eight hours but not more than 24 hours.

Tags: Greek yogurt, lamb better, until smooth, yogurt marinades

Win Cooking Contests

Entering cooking contests is a hobby for some and a career for others. Whether you are in it for the recognition of a blue ribbon at the state fair, or a $10,000 or more cash prize, cooking contests have become big business. Follow the steps below to win cooking contests.

Instructions

1. Find a cooking contest that is sponsored by a company wanting you to utilize their product in the dish you prepare. These contests, such as Pillsbury Bake-Off have large cash prizes and the judges seem to like the simple recipes that are entered.

2. Know the rules. Too many cooks have been disqualified from cooking contests because they didn't pay attention to the rules of the game. Sometimes even the most minor goof-up will get you booted from competition.

3. Practice, practice, practice. Make that recipe that you have come up with over and over to perfect it. Repetition will pay off in the end when you can create the dish perfectly every time you make it.

4. Ask yourself whether you have hit on the most important aspects of a good cooking contest dish. Those would be taste, aroma, presentation and ease of preparation. If your dish measures up in all categories, you are close to having a winner.

5. Garnish your dish in the most pleasing way that you can. Since we eat with our eyes first, you want to incorporate a beautiful garnish in the presentation of your creation.

6. Be original with your recipe. You need to submit a dish that you have created and not copied from a cookbook or other source. Let those creative juices go wild and come up with a cooking contest winner.

Tags: cooking contests, cooking contest, come with, that have, your dish

Indian Food Restaurants In Northwest Arkansas

There are all kinds of reasons that you could find yourself in northwest Arkansas. Maybe you are on a road trip, are visiting relatives or happen to reside in northwest Arkansas. Regardless of why you find yourself in northwest Arkansas, you will find that you have a variety of dining choices if you are looking for some authentic Indian cuisine during your stay.

Indian Motorcycle Cafe

The Indian Motorcycle Cafe is a casual restaurant open daily for lunch and dinner. The restaurant is small and only has a few tables inside, though plentiful dining areas are available outdoors. Lunch specials are available during lunch hours which offer naan, a choice of entree and a drink for a reduced price. A variety of tandoori, beef, chicken, seafood and lamb dishes are available on both the lunch and dinner menus.

Indian Motorcycle Cafe

204 Highway 62

Alpena, AR 72611

(870) 437-2353

India Corner

India Corner is a casual restaurant located in a busy strip mall. The restaurant is open daily for lunch and dinner. A buffet is available during lunch hours daily. A variety of chicken, lamb and mutton entrees are available on the dinner entree. Signature dishes include chicken vindallo, lamb saag and aloo gobhi. Indian Corner is a family-friendly restaurant with a children's menu that features child-sized portions of the foods on the menu.

India Corner

208 South 8th Street

Rogers, AR 72756

(479) 878-1984

New Delhi Deli

New Delhi Deli is a casual restaurant open daily for lunch and dinner. The restaurant is small and quaint. The walls are painted in red and yellow tones, giving it a traditional Indian feel. Traditional Indian food is offered on the menu, though there are several American dishes with an Indian twist, such as hamburgers with Indian seasoning, that are available as well. A buffet is offered on the weekends. Both indoor and outdoor dining is available. Local bands play at the restaurant on select evenings.

New Delhi Deli

2 North Main Street

Eureka Springs, AR 72632

(479) 253-2525

Tags: lunch dinner, casual restaurant, daily lunch, daily lunch dinner, Delhi Deli, India Corner, Indian Motorcycle

Tips For Making Summer Sausage

Making summer sausage is a smooth process if you follow a few simple tips.

The procedure for stuffing meat into casings hasn't changed much throughout history, though sausage recipes over the years have reflected cultural tastes, economic conditions and availability of ingredients. Modern sausage makers still consider the practice of making sausage a respected culinary art. Sausage can be made from beef, veal, pork, lamb, wild game or poultry, or a combination of meats.

Cleanliness

Always follow strict cleanliness procedures to ensure food safety. Thoroughly wash your hands for a minimum of 20 seconds before beginning work and also in between tasks. Sanitize all surfaces before and after the process with a mixture of 1 tbsp. bleach mixed with 1 gallon water. Allow surfaces to air dry.

Cure

When making summer sausage, always use cure to preserve the meat. To prevent botulism contamination, use sodium nitrate or a mixture that contains sodium nitrate and sodium nitrite. Mixtures of salt, sugar, sodium nitrate and sodium nitrite can be found in the spice section of most grocery stores.

Temperature

When doing the initial and final mixing (most recipes call for addition of specific ingredients at different times during the mixing procedure) of the meat, keep the temperature below 40 degrees Fahrenheit. If the meat rises above 40 degrees, bacteria may start to grow, which can result in food poisoning and illness.

Casings

Soak sausage casings in lukewarm water for 30 minutes before using them. Flush the casings in cold water, making sure to run the water through the casings. If you don't use all the casings, drain them, coat them in salt and freeze them for later use. Keep the sausages separated during smoking to ensure that the heat contacts the entire outer surface of the sausage thoroughly and evenly.

Tags: sodium nitrate, nitrate sodium, nitrate sodium nitrite, sodium nitrate sodium, sodium nitrite, summer sausage

Soak & Blanch Almonds

Blanching is the process of removing the skins from almonds.

Almonds are one of the world's most popular nuts, grown in many areas of the world. The nuts are the kernels of a small fruit, closely related to peaches and apricots. Almonds are sold whole, sliced or slivered, either with or without their brown skins. Removing the skins to bare the white nut underneath is called "blanching," after the French word for white. It is easily done at home.

Instructions

1. Fill a small saucepan with water, and bring it to a boil. Add the almonds and simmer for 3 minutes then drain in a colander. Alternately, put the almonds in a heatproof bowl and pour the boiling water over them. Steep for 5 minutes and then drain.

2. Remove the nuts from the colander once they are cool enough to handle. Squeeze them gently at the wider end. The nuts will slide easily from their skins. Wearing kitchen gloves will allow you to work with hotter almonds, which are easier to slide from their skins.

3. Dry the blanched almonds on paper towels. Cool and use in your favorite recipe, or store them in an airtight container in a cool, dry place for several months.

Tags: from their, from their skins, minutes then, minutes then drain, their skins, then drain

Keep Fruit Salad From Turning Brown

Keep Fruit Salad From Turning Brown

Fruit salad is a popular summertime side dish, and welcomed addition to the picnic pot luck. Unfortunately, the cut-up pieces of fruit can turn brown, making the salad look unappealing. Sliced bananas are especially vulnerable to browning. But there are steps you can take to keep your fruit salad from turning brown.

Instructions

1. Boil a pot of water. Remove it from the heat after it comes to a boil.

2. Spear with a fork a peach, plum or nectarine that you will be adding to the salad. Submerge it in the hot water for a few seconds, remove it and immediately submerge in ice water.

3. Remove the skins of the fruit and cut it into pieces. Roll it in lemon juice and then in sugar. Add it fruit to the salad.

4. Combine in a bowl four cups of water with three tablespoons of lemon juice.

5. Cut up the apples or pears you will be adding to your fruit salad.

6. Bathe the cut up apples and pears in the water-lemon solution. Do this immediately after cutting. After the pieces are coated, drain off the liquid and add the fruit to the salad.

7. Bathe bananas in orange juice after cutting them up, and add them to the salad immediately before serving. Do not cut up bananas for the salad until you are ready to serve.

8. Toss your fruit salad in orange juice, and disregard the previous steps if you are in a hurry. Drain off the orange juice and return the fruit salad to its serving bowl.

9. Keep the fruit salad cold until you are ready to serve it.

Tags: fruit salad, your fruit salad, orange juice, your fruit, after cutting

Set Up For Fondue

Set Up for Fondue

Fondue originates from the Swiss tradition of heating cheese in a pot and serving breads for dipping. Over time, fondue has expanded to include desserts like warm chocolate and caramel, as well as broth and oil fondues to cook meats and seafood. Fondues are simple to prepare, since they only require mixing ingredients in the fondue pot and cutting food items for dipping. Serve a cheese fondue as a party appetizer or try a dessert fondue for a romantic date at home.

Instructions

1. Check your fondue recipe to determine the correct temperature for the fondue pot and to make sure you have the proper burner unit and supplies to heat your pot.

2. Purchase and assemble all the ingredients for your fondue and all the items for dipping. For a cheese fondue, traditional dipping items include cubes of French, Italian, rye and sourdough bread, diced chicken, ham and sausage, roasted or boiled baby potatoes, asparagus spears, broccoli and cauliflower florets, peppers and apple slices. For a dessert fondue, traditional dipping items include slices of banana, apple and mango, strawberries, cherries, cubes of pound cake and cheesecake, marshmallows and cookies. Broth and oil fondues require uncooked meats and seafood, depending on the recipe.

3. Place the fondue pot and any necessary heating elements in the middle of the dinner table. Include one fondue fork and one plate of bite-sized dipping items for each person.

4. Add the ingredients to your fondue pot in the order provided by your recipe after the ingredients have been prepared. Stir until the mixture is hot and has the correct consistency described in the recipe.

5. Dip food items directly into the fondue pot and eat. The fondue pot will keep your mixture at the proper temperature and consistency throughout your meal.

Tags: dipping items, your fondue, cheese fondue, dessert fondue, dipping items include, fondue traditional, fondue traditional dipping

Brands Of Sweet Red Wine

Sweet red wines are made all over the world.

Sweet red wines are produced in many countries with various degrees of sweetness. Some sweet red wines are dark and viscous like sherry, while others are light and have a slight effervescence, like Lambrusco. They all contain various levels of residual sugar, which is the natural grape sugar left in wine after fermentation.

Riunite

Riunite is the Italian maker of Lambrusco, a sweet red wine with a touch of effervescence that pairs well with spicy Chinese and Indian dishes. It is typically served chilled. Riunite also makes a raspberry cabernet wine, a cabernet sauvignon infused with raspberry fruit juice.

George Duboeuf

Georges Duboeuf is the French winemaker and a producer of Beaujolais nouveau, the seasonal, slightly sweet red wine that is released on the third Thursday of November of every year, making it a popular Thanksgiving dinner wine. Beaujolais nouveau is made from the gamay grape, which produces a light, fruity wine that can be served slightly chilled.

Manischewitz

Manischewitz is an American company that has been producing kosher wines for more than 60 years. Their sweet red wines include, concord grape, blackberry, cherry and elderberry.

Voulet

Voulet is a producer of malvasia rosso, a sweet red wine from northwest Italy. Similar to Lambrusco, malvasia has a slight sparkle and can be served chilled either alone or with exotic spicy dishes.

Emilio Lustau

Emilio Lustau is a major Spanish producer of sherry wines that include the sweet red Lustau Oloroso NV and the rich and viscous Lustau Pedro Xim nez Solera Reserva NV. These wines are usually served after dinner with assorted fruit and cheese.

Harveys

Harveys is the British maker of Harveys Bristol Cream, a proprietary blend that is sweetened with pedro xim nez wine. Harveys is popular as an aperitif or an after-dinner drink.

Ca' Togni

Ca' Togni, from the Togni vineyards in Napa Valley, is a sweet red wine made from the black Hamburg grape. It receives four years of bottle age and has an alcohol content of 14.4 percent.

Arbor Hill

Arbor Hill, a Finger Lakes winery, is the producer of Rhine Street wine, a sweet red table wine made from a blend of Catawba, Niagara or Delaware grapes. The bottle labels are sketched by a local artist depicting the the local lifestyle as it was 100 years ago.

Tags: made from, Arbor Hill, Beaujolais nouveau, Emilio Lustau, served chilled, sweet wine, sweet wine

The Best Way To Peel A Tomato

The delicious taste of freshly peeled tomatoes enhance your garden salsa or homemade sauce. The problem is you cannot use a standard peeler to remove the skin of a tomato because you want to preserve the meat of the tomato and ensure it stays firm. Tomato skins need to be blanched and then quickly cooled. This process will allow you to simply peel back the loosened skin without ruining the structure of the tomato.

Instructions

1. Turn on the stove and begin boiling water. Prepare an ice bath high enough to cover the tomato.

2. Clean the tomato of any debris and remove the tomato stem by twisting it off.

3. Score the bottom of the tomato with a paring knife. Do this by cutting an x on the bottom of the tomato. This will make it easier to peel away the skin once the tomato is blanched.

4. Immerse the scored tomato in boiling water. Leave the tomato in the boiling water for 30 to 45 seconds. Any longer than this and the tomato will begin to cook and the meat will soften.

5. Remove the tomato from the boiling water and immediately place it in an ice bath. This will ensure that the tomato does not continue to cook and makes peeling the skin a breeze.

6. Remove the tomato from the ice bath and peel away the skin with your fingers. The skin should come right off. If there are areas where the skin seems to be sticking, you can easily remove it with your paring knife.

Tags: boiling water, away skin, bottom tomato, paring knife, peel away

What Is A Good Vegetarian Diet

A good vegetarian diet consists of more than just eating vegetables each day. While vegetables are an important component of this lifestyle, grains, oils, nuts, legumes, fruit and some dairy are needed to maintain a healthy lifestyle.

What Not to Eat

Many people consider becoming a vegetarian for a variety of reasons; health, environment and animal issues are just a few. But an uneducated vegetarian may experience unexpected weight gain, extreme weight loss, fatigue or vitamin deficiencies if they don't approach this new lifestyle with all the facts.

Some people decide that today they will no longer eat meat and instead go for the french fries, donuts and white pasta. There's no meat in any of those items, but they aren't considered to be part of a healthy vegetarian diet.

On the other extreme, some people will become restrictive and exist only on vegetables either raw or steamed. While doing this for a limited amount of time garners health benefits in terms of weight loss, eating this way for an extended period of time will deprive the body of important vitamins and minerals needed to live a healthy balanced life.

Becoming a vegetarian and maintaining a balance

Being a vegetarian means that you don't eat meat which includes red meat, fish and poultry. A vegan is a vegetarian that doesn't eat meat, eggs and dairy products whereas a vegetarian only does not eat meat. Some people call non-meat eating vegetarians, lacto-ovo vegetarians. Another type of vegetarian that restricts both meat and eggs are lacto-vegetarians.

Healthy vegetarianism includes a balance of food that covers the spectrum of grains, oils, nuts, vegetables and fruits. You generally want to inject as many vegetables into your diet as possible. A typical vegetarian meal would be any vegetable cooked lightly in olive oil, plenty of sea salt and garlic. You could accompany this vegetable with whole wheat couscous and have a fresh peach for dessert.

Snacks might include yogurt, cheese (if permitted), a handful of nuts or even a raw vegetable and dip, such as carrots and ranch dressing. It's important for vegetarians to eat several small meals each day. Grazing is a good idea.

Many vegetarians worry about not getting enough protein but protein exists in nearly all non-meat substances we eat. To get plenty of protein, many vegetarians consume natural peanut butter, black beans, navy beans, lentils, Greek yogurt, cheese, tofu, soybeans and oatmeal. Getting protein from eggs is always good, but as an individual vegetarian you need to decide if you will integrate eggs into your diet.

Vegetarianism has become extremely popular over the past 10 years bringing a demand for new protein driven vegetarian foods such as veggie burgers, meatless crumbles and meatless bacon.

Like with any diet, balance is important for maintaining a healthy life. You should include a proportionate amount of protein, fiber, grains and vegetables into nearly every meal of the day.

Experiment and try new recipes

Another aspect of being a vegetarian is that you are always experimenting with your food. Go on-line and look up recipes on many different ways to cook kale, for instance. Try a vegetarian cooking class or purchase a cookbook for vegetarians. You never know if you will like something until you try it.

Remember, that being a vegetarian doesn't mean that you have to start cooking with strange ingredients or that you need to spend countless dollars to maintain the lifestyle. A little garlic, sea salt and olive oil will liven up any vegetable dish!

Tags: vegetarian that, being vegetarian, grains oils, grains oils nuts, into your

Cook & Clean Fresh Brussel Sprouts

Brussels sprouts add a sweet, delicate flavor to any meal.

Brussels sprouts are hardy vegetables that resemble small, compact cabbages. When prepared and cooked properly, they have a sweet, delicate flavor that pairs well with most meats. Fresh brussels sprouts can trap dirt or tiny insects in the outer leaves, so clean them thoroughly before cooking. Brussels sprouts taste best when they're not overcooked, so remove them from the heat as soon as they're tender. With the right cleaning and cooking methods, you can prepare delicious, healthy brussels sprouts.

Instructions

Cleaning and Preparation

1. Remove any discolored or loose outer leaves from the brussels sprouts.

2. Place the brussels sprouts in a bowl, and fill with enough lukewarm water to cover them. Allow them to sit for 10 minutes.

3. Pour the brussels sprouts into a strainer over the sink, and rinse them with clean water.

4. Cut the tough part of the stem off the brussels sprouts with a paring knife, but avoid cutting the leaves to prevent them from falling off during cooking.

5. Cut an "X" shape into the top of the sprouts with a paring knife. This allows the center of the sprout to cook evenly with the outer layers.

Boiling

6. Measure 1 cup of water for each cup of sprouts, and pour it into a pot. Bring the water to a boil over high heat.

7. Add the sprouts to the pot carefully. Allow the sprouts to cook for seven to 10 minutes, and test them for tenderness with by poking one with a knife. There should be slight resistance.

8. Remove the brussels sprouts from the heat, and drain them in a strainer. Add them back to the pot, and season them with your choice of seasonings such as salt, pepper, garlic, olive oil or lemon juice.

Steam-boiling

9. Fill a pot with 1 inch of water, and place it on the stove over high heat.

10. Add the sprouts to the pot, and cover tightly with a lid. Open the lid after two minutes to allow the steam to escape, and put the lid back on. Allow the sprouts to cook for three to eight more minutes. Larger sprouts will need the longer cooking time. Test them with a knife for tenderness.

11. Remove the sprouts from the pot, and season them with salt, pepper, garlic, olive oil or lemon juice.

Oven Braising

12. Preheat the oven to 350 degrees.

13. Place the sprouts in a baking dish, and pour in enough stock to cover them.

14. Place the baking dish in the oven, and cook the sprouts for 25 to 35 minutes. Test them with a knife to be sure they're tender before removing them from the oven.

15. Season the sprouts with salt, pepper, garlic, olive oil or lemon juice.

Tags: them with, brussels sprouts, garlic olive, garlic olive lemon, lemon juice, olive lemon, olive lemon juice

Make Shredded Beef In A Slow Cooker

Add a little shredded beef to your tacos or burritos.

Shredded beef can be used in tacos, sandwiches or just by itself. Preparing shredded beef in a slow cooker creates a tender meat that can be spiced up or toned down. Slow cookers also it make it easy to prepare your shredded beef.

Instructions

1. Make slits in the roast with a sharp knife and place pieces of the garlic cloves into the slits.

2. Pour olive oil into a large skillet to heat. You will add your meat to this later.

3. Mix together all of the dried spices in a separate bowl until they are completely combined.

4. Rub the meat with the spice mixture using your fingers.

5. Sear both sides of the meat by placing the chuck roast in the hot oil on the skillet. Set the meat aside but leave the pan hot.

6. Pour the beef stock into the skillet and stir, scraping the bottom of the pan for any browned bits.

7. Mix tomato paste and minced chipotle peppers into the beef broth liquid, bringing the sauce to a boil. Boil until the mixture becomes thickened.

8. Take another bowl and stir together beer and Worcestershire sauce, hot pepper sauce, and liquid smoke ingredients.

9. Put the roast into the slow-cooker and sprinkle the diced onion and minced garlic on top of the roast.

10. Pour the cooked liquid ingredients over the roast, followed by the liquid mixture that was heated on the skillet.

11. Turn the slow cooker to low heat and let it sit for 10 hours.

Tags: shredded beef, slow cooker

Make Chicken Marsala

Chicken Marsala is a classic Italian recipe that is easy to make and excellent to eat and serve at a dinner party. The sweet Marsala wine blended with the mushrooms adds a great flavor to the chicken that, when cooked right, is juicy and tender.

Instructions

make delectable Chicken Marsala

1. Heat olive oil and melt unsalted butter in large saute pan over medium heat. Dredge chicken breasts in flour and add to oil-butter mixture just as butter starts to bubble. Brown chicken without flipping. You will see the sides of the breasts turn white. Wait for a little golden brown to form on the underside of the chicken before turning.

2. Add mushrooms and coat in oil-butter. Once coated and starting to sweat, add minced garlic, salt (about two pinches), pepper (one pinch) and parsley. Mix in oil-butter to brown. If there is no more oil-butter, add another 1/2 tablespoon butter to mushrooms and garlic.

3. Add Marsala wine once garlic browns lightly (about 30 seconds). The amount may vary depending on size of saute pan and mushrooms. Add just enough for the wine to rise above the edge of the chicken breasts, but don't submerge the chicken. Turn heat up to medium-high. Reduce until the wine blends with oil-butter and flour to create a slightly creamy gravy

4. Remove chicken and plate. Return saute pan to heat and add a dollop of butter (about 1/2 tablespoon). This finishes the sauce, giving it a sheen and helps reconstitute the sauce if it breaks while cooking the chicken. Top the chicken with sauce.

5. Serve with garlic butter pasta, gnocchi, or roasted rosemary potatoes.

Tags: Chicken Marsala, chicken breasts, Marsala wine

Where Did Sauerkraut Come From

Sauerkraut is principally a German food--the word simply means "rotten cabbage." Despite its German heritage, the sour, salty stuff is a staple in many other European and Asian cuisines. A version of sauerkraut stuffs pastries in Russia (piroshki), accompanies Alsatian sausages in France (choucroute garnie), and accompanies almost everything else in Korea (kimchi). In the United States, of course, it's most commonly associated with hot dogs.

Instructions

1. Pickling foods--or fermenting them using lactic acid--is an ancient practice. Pickling cabbage was probably discovered by the Chinese in third-century BC. The Chinese used rice wine to pickle cabbage and then fed it to laborers who were building the Great Wall.

2. Sauerkraut made its European debut in the 13th century. Mongols brought pickled cabbage into Europe, and it quickly spread throughout the continent.

3. In the 16th century, people living in what is today Germany began fermenting shredded cabbage in its own juice with salt. The resulting product was probably akin to what we eat today.

4. Because it's chock full of vitamin C and does not spoil easily, sauerkraut was an ideal food for British and Dutch explorers to take on long sea voyages.

5. In the 18th century, German immigrants brought sauerkraut to the United States, where it became a wildly popular condiment for frankfurters.

Tags: United States, what today

Alcohol Detoxification Symptoms

An individual who has stopped drinking alcohol "cold turkey" goes through a lot of withdrawal symptoms that can range from mild to even fatal. These alcohol detoxification symptoms are usually more intense depending on how addicted to alcohol the individual was or is. Alcoholics who abruptly stop drinking alcohol are generally going to experience some physical discomfort.

Common Symptoms

For less dependent alcohol consumers, some common alcohol detoxification symptoms include mild ones such as getting the shakes, excessive sweating (particularly during the nighttime), nausea, vomiting, headaches, increased blood pressure and a faster heartbeat. These symptoms are uncomfortable but not necessarily harmful and are often joined by cravings for alcohol.

Serious Symptoms

More serious alcohol detoxification symptoms include hallucinations and seizures. These can occur between 6 and 48 hours after abruptly stopping drinking. In general, the hallucinations are merely visual ones but can occasionally involve smells and sounds. These hallucinations can last between a few hours to even weeks at a time. During this time period, individuals might also experience seizures or convulsions. At this point, immediate medical treatment is necessary.

Phenomenon of Craving

As severe alcohol detoxification symptoms occur, the "phenomenon of craving" might start, which is an intense craving for alcohol. With this craving, the body is telling the individual that it needs alcohol immediately. At this point, to an alcoholic it might seem like the only way to alleviate this uncomfortable withdrawal symptoms is to have an alcoholic drink, which sets up the cycle of drinking yet again.

Delirious Tremens

Serious withdrawal symptoms might turn into delirious tremens (DTs) after between three to five days of no alcohol consumption. Some typical DT symptoms include disorientation, being extremely confused and dazed, hyperactivity, cardiovascular disturbances, hallucination and shifts in breathing, temperature control and circulation. DTs can also lead to a racing heart and dramatic increase in the blood pressure, which can lead to dehydration.

Warning

If you experience alcohol detoxification symptoms, especially severe ones, you should immediately contact a doctor or an alcohol detoxification center to receive the proper treatment your body needs. In many cases severe alcohol detoxification symptoms (especially during DTs) can lead to grand mal seizures, strokes and heart attacks.

Tags: alcohol detoxification, alcohol detoxification symptoms, detoxification symptoms, symptoms include, withdrawal symptoms, between hours, blood pressure

Popcorn Processing Facts

Most of the world eats American-grown popcorn

Americans eat 16 billion quarts of popcorn annually. Most of the popcorn eaten anywhere in the world is grown in the United States. Popcorn is processed and packaged in bulk, microwave and ready-popped forms.

Conditioning

Popcorn is a whole grain of the maize family. Of the four commonly known types of corn, only popcorn pops. This is because its hull is the right thickness to burst open. Once the popcorn is harvested, it is stored and air-dried until it reaches the right moisture level for maximum "popping." For top quality popcorn, the kernel moisture should be between 13 percent and 14.5 percent. This process is called "conditioning."

Cleaning

The popcorn is cleaned and any dirt or broken kernels removed. Kernels are then sorted by size. The popcorn passes over screens with holes, and the correct sized kernels fall through. A gravity table removes any remaining flawed kernels and a destoner extracts any foreign objects that escaped the first cleaning stage. Both these machines use air and vibration to separate the good kernels from the rejects and dirt.

Packing

In the final stage, the popcorn is passed under an optical sorter. This machine inspects the kernels and removes defective ones with a blast of air. The popcorn is then ready for packaging as either bulk or microwave popcorn. Appropriate packaging is necessary for each type to maintain correct moisture levels: plastic for bulk popcorn and paper for the microwave type. Ready-popped popcorn is processed in a bulk popping machine. The hot popcorn is tumbled in a machine to coat it evenly with flavoring. It is then cooled and packaged.

Tags: bulk microwave

Make Ahead Martinis

The classic martini.

The martini: cool, classic, elegant, fashionable and delicious. The glistening stemware, olives perched neatly against the rim and the cold, clear blend of gin and vermouth carry an air of neat sophistication that a glass of wine or bottle of beer simply can't match. Your friends and family will think you're a world-class bartender if you pour the perfect martini. Forget those chocolate and pumpkin martinis---they're not the real thing (nor is a vodka martini). A real martini is made from gin and vermouth, plain and simple. Prepare martinis ahead so they're ready when your guests arrive.

Instructions

1. Place gin in the freezer the day before your guests arrive. The gin will not freeze, but will thicken slightly. Place the martini glasses in the freezer, and the shaker in the refrigerator. Put drained olives in a bowl and refrigerate. Have the swivel sticks and vermouth handy for when your guests arrive. Now you've done all the "ahead" preparation; the martinis themselves need to be made fresh.

2. Fill the martini shaker about 1/3 of the way with crushed ice. Pour the ice-cold gin over the ice until the shaker is full. Put the cap on the shaker. Shake the martini mixture for 15 seconds. The shaker will become very cold. Set the shaker down. The ice will melt and blend with the gin.

3. Set up your four frosty martini glasses. Pour 1/2 tsp. of vermouth into each glass. Swirl each glass so that the vermouth coats the sides. Don't use too much vermouth---it has a strong flavor and will compete with the flavors of the gin.

4. Place two olives on each swivel stick and put the sticks into each glass. The olives should be near the bottom of the stick so that they become submerged in the gin.

5. Pour the gin from the shaker in the four glasses. Pour the gin slowly to avoid splashing. If you pour the gin properly, little ice specs should float in the liquid. Serve promptly.

Tags: your guests arrive, each glass, guests arrive, your guests, glasses Pour, into each

Cook Rice With An Automatic Rice Cooker

Use a rice cooker for great results every time.

An automatic cooker takes the guesswork out of preparing rice. These versatile appliances often have settings for brown rice as well as white, and some can be used to steam vegetables or even prepare oatmeal. With an automatic rice cooker, you can measure in the rice and water and then continue with the rest of the meal. The time lets you know when the rice is perfectly cooked, and many machines include a warming feature in case you aren't quite ready to serve the rice.

Instructions

1. Measure the rice and pour it into the automatic rice cooker. The cups packaged with rice cookers are usually a different size than a standard U.S. measuring cup. Unless your recipe specifies measurements in "rice cooker cups," use your own measuring cup.

2. Rinse imported rice to remove harmful pesticides, herbicides and contaminants. To rinse the rice, run tap water into the rice cooker bowl and stir the rice around with your hand. Slowly drain the water from the bowl, keeping your hand at the bottom to keep the rice in the pot. Repeat the process until the water comes out clear in the bowl. Put the pot back in the automatic rice cooker.

3. Measure cold water into the rice cooker on top of the rice. A good rule of thumb is to use the same amount of water as rice, plus 1/2 cup. So if you are using 1 cup of uncooked rice, you would use 1 1/2 cups of water.

4. Add a bit of salt, butter or oil to the rice, if desired. Wipe the outside of the automatic rice cooker clean and make sure every rice grain is in the water and not on the side of the bowl.

5. Cover the rice cooker and plug it in. Turn the machine on and start the cooking cycle.

Tags: rice cooker, automatic rice cooker, rice cooker, automatic rice, automatic rice

Make Homemade Costume Wings

Making homemade costume wings will save you money.

Making homemade costume wings can save you money. However, most people hesitate because it seems complicated and takes a lot of time and effort to make realistic and beautiful wings. These simple steps will guide you to make affordable and easy-to-do costume wings.

Instructions

1. Cut the hook of the two hangers leaving the spiral part intact. Take one hanger and bend the hook to the left. Take the other and bend its hook to the right.

2. Place the hangers with bended hooks next to each other. Secure them by wrapping duct tape tightly. Take the other two hangers and place them under the ones that were just taped. Secure them with duct tape also. Now that you have your wires for the wings secured, you can shape your wings with ease. For butterfly wings, make sure that the one above is larger than the one below. For dragonfly wings, make a long oval shape. For fairy wings, shape the wires wider at the center and skinnier on the ends. Use your imagination and create the shape you want for yourself.

3. Take the pantyhose and cut at the center, separating both legs. Insert one leg of the pantyhose to a wing section. Pull tightly and twist the excess at the center (where the hooks of the hangers are) and knot. Using the needle and thread, secure the knot by passing through stitches. Do the same in all of the other wing areas. Stick flowers or ribbons or anything you would want to the center of the wings to cover the stitches and duct tape.

4. Take the elastic and cut according to the length from your shoulder to the back part of the armpit. Tie the elastic to the base wire. Knot securely. Form a loop and tie the other end to the wire base again. This will serve as your armhole for the wings.

5. Get the materials needed to accessorize your wings. Color them with latex paint or spray paint and start sticking ribbons, beads or anything that you desire to make the wings unique and perfect for your costume.

Tags: costume wings, duct tape, bend hook, Making homemade, Making homemade costume, save money, Secure them

Use "V" Mandoline Blades

A "V" blade mandoline kit is a fantastic and simple way to slice, dice, mince, and chop your vegetables, fruit, cheese, meats, and more! The kits are very easy to clean and store.

Instructions

Using Your V-Blade Mandoline Slicing Kit!

1. Slide your V-blade into your Mandoline slicing kit.

2. Take your food item (let's say in this instance we are slicing onions), and cut it up to roughly a two-inch diameter (making sure in the process that the onion is going to be able to fit properly into the food holder of your slicing kit). De-skin your onion, and then place it onto the food holder.

3. Place the food holder onto the slicing kit, and slide it up and down the tracks of the slicing kit. Make sure that it connects and touches the grooves of the slicer.

4. Insert your onion onto the food holder, then press down firmly and slide it up and down the kit.

5. Voila! Now you have sliced onions! Much faster than cutting the onions up on your own, and no food wasted. Now you can go on to make onion rings, add another topping to your salad, or anything else your heart desires.

Tags: food holder, onto food, onto food holder, slide down, your food, your onion

The Different Types Of Port Wine

Port wine is traditionally drunk as a dessert wine.

Port is not truly authentic unless it was grown and bottled in the Duoro Valley in Portugal. During their war with France, the English could not drink French wines and had to come up with a substitute. The Duoro Valley was the perfect place to set up new vineyards. In order to help it survive the journey overseas, brandy was added to help it last longer, making it fortified wine.

White Port

White ports can be either dry or sweet depending on how they were stored during the aging process. They are made from a variety of white grapes and aged and fortified. According to Wine Lovers Page, the dry type of port is still new in Portugal and is becoming increasingly popular as an aperitif before dinner. Dry port actually loses its freshness and begins to oxidize the longer it is aged. Sweet port has lost some of its popularity in Portugal though it is more traditional. However, it is a favorite in France and Sweden. Both types of white port are not improved by bottle age.

Red Ports

There are mainly two types of red port: ruby and tawny. Ruby port is the most simple of port wines and is generally the youngest port in a producer's stock. According to wineintro.com, ruby port "should not be aged, and tends to taste of berries." This type of port is ready to drink once it is bottled, and its taste is not improved by bottle aging. The flavor of this port will last reasonably well after opening. Tawny port, as stated on the Wine Lovers Page, is "older, lighter in both body and color, and noticeably drier than rubies." It gets its name from the mahogany color of the wine. Tawny port tends to have a nutty caramel flavor.

Vintage Port

Vintage port is the oldest of all the port wines. It is also considered the high end of ports because all the grapes from a harvest are used to make that wine. According to wineintro.com, "when you buy a vintage port, often YOU must then age it for another 10-30 years before it is at its best drinking flavor." Vintage ports are aged in an oak barrel and then further aged in the bottle to get them to peak flavor. This type of port is generally medium to full-bodied in flavor. Three to four decades of aging is not uncommon for a vintage port.

Tags: type port, According wineintro, Duoro Valley, flavor Vintage, improved bottle, Lovers Page

Use Olive Oil For Salad Dressing

Make salad dressing with olive oil and vinegar.

Whether your are serving it as the main course or as a side dish complementing a full meal, a salad is a healthy dining choice. Keep it a healthy option by topping it with a flavor and nutrient-packed salad dressing. A drizzle of an olive oil-based dressing brings out the flavor of the vegetables in your salad and helps your body absorb more of their vitamins. Olive oil is heart healthy too, reducing the risk of coronary heart disease, the Food & Drug Administration reports. Reap all of the benefits of olive oil by using it in your salad dressing.

Instructions

Oil & Vinegar

1. Remove the adjustable spout from your oil and vinegar bottles. Set the funnel in the top of the oil bottle. Pour olive oil from its original container through the funnel and into the oil bottle with an adjustable spout. Place a second the funnel in the top of the vinegar bottle. Pour a vinegar of your preference from its original container through the funnel into a matching vinegar bottle with an adjustable spout. Remove the funnels and put the adjustable spouts back onto both bottles.

2. Open the adjustable spouts, allowing a small amount of olive oil and vinegar to flow from the bottles. Turn the olive oil bottle upside down above your plate and drizzle oil onto the salad. Turn the bottle right side up and close the adjustable spout. Turn the vinegar bottle upside down above your plate and drizzle vinegar onto the salad. Turn the bottle right side up and close the adjustable spout. Use amounts of olive oil and vinegar that suit your taste.

3. Top the salad with other ingredients that complement the olive oil, such as a splash of lemon or lime juice and fresh herbs. Use salad tongs or two forks to mix in the olive oil, vinegar and other toppings and serve the salad.

Vinaigrette

4. Make a classic French vinaigrette by combining olive oil with vinegar and seasonings. Remove the adjustable spout from an oil bottle and place a funnel in the top of the bottle. Pour in 1/4 cup of vinegar; use whatever type of vinegar you prefer.

5. Add to the bottle salt, freshly ground pepper and any other seasonings, such as herbs, to your taste. Remove the funnel and put the adjustable spout back on the bottle, closing it tightly. Shake the bottle vigorously to combine the vinegar and seasonings.

6. Take off the adjustable spout again and put the funnel in the top of the bottle. Slowly pour in 3/4 cup of olive oil. Remove the funnel and replace the adjustable spout, closing it tightly. Shake the bottle vigorously to combine all ingredients. To make more than 1 cup of salad dressing, combine 1 part of vinegar to 3 parts olive oil and add seasonings to taste.

7. Turn the basic vinaigrette into an Italian salad dressing by using wine vinegar. Add 1/2 tsp. each of garlic powder, onion powder and paprika and 1 tsp. each of prepackaged Italian seasoning and grated Parmesan cheese. Shake vigorously to combine.

Creamy Caesar

8. Create a creamy Caesar salad dressing using olive oil and mayonnaise as the base. Combine in a jar 4 tbsp. mayonnaise, 3 tbsp. olive oil, 2 tsp. Dijon mustard, 1 tsp. each of Worcestershire sauce and lemon juice and 1 minced garlic clove. Put the lid on the jar. Shake vigorously to combine all ingredients.

9. Remove the lid from the jar and add salt and pepper to taste. Put the lid back on the jar and again shake to combine. If you like a thinner dressing, add more olive oil and then close and shake the jar again.

10. Set a funnel in the top of an oil bottle and pour in the creamy Caesar dressing. Secure an adjustable spout on top of the bottle.

Tags: adjustable spout, salad dressing, funnel bottle, olive vinegar, vigorously combine, bottle Pour, vinegar bottle

Cook A Rump Roast In The Crockpot

Cook a rump roast in a crock pot with vegetables to create a simple dinner.

Rump roast comes from the hindquarters of beef or veal. When you cook the roast slowly over low heat it helps to tenderize it. A crock pot, also known as a slow cooker, helps to maintain the low temperature needed to cook the roast. You can add your desired seasonings to the roast to customize it to your tastes. The roast will need prepared at least 8 to 10 hours before your meal to give it time to cook.

Instructions

1. Rub your desired seasonings over the rump roast. You can create a quick rub mixture by combining 1 tablespoon ground black pepper, 1 tablespoon paprika, 2 tablespoons of chili powder and 1/2 teaspoon of garlic powder. Rub the dry seasonings on the roast to coat it entirely.

2. Place the rump roast into the crock pot. Add 1/2 cup of water.

3. Cover the crock pot. Cook the rump roast on low for 8 to 10 hours.

4. Transfer the rump roast to a serving platter when it is tender and well-done. The internal temperature needs to reach 165 degrees Fahrenheit.

5. Remove the fat from the juice in the crock pot to create au jus sauce. Serve the sauce with the rump roast.

Tags: rump roast, cook roast, Cook rump, Cook rump roast, desired seasonings, seasonings roast

Ship Wine Overseas

Wine to Be Shipped

Shipping wine overseas raises several issues to consider. First is the protection of the cargo, the customs declaration and the legality of the shipment.

Instructions

1. Shipping wine overseas is actually relatively easy. There are three main issues to consider. First you must consider packing so the wine does not break en-route. Secondly there are customs declaration forms you must consider. Finally the legality and the strictness of where you are shipping to is a huge consideration. There are countries, mostly in the Islamic world, where importation of wine is strictly prohibited. There are also countries that are stricter and harder to ship to such as Sweden where packages are regularly checked, more than in many countries, and alcohol is considered "smuggled" if it comes from abroad and is subject to confiscation and taxation if allowed in.

2. First find a shipper. Not all companies, including USPS will allow you to ship alcohol. This does not necessarily mean you cannot try if it is not an expensive bottle but you need to be careful and will need to list it simply as a "gift" and disguise it. Do note it is ILLEGAL to ship alcohol USPS. Unfortunately, private courier services tend to be checked on both ends so shipping to countries that would stop the import means that the USPS is your best option by disguising the wine as a "gift". This is risky though. Always check the laws of where you are shipping.

First let's discuss packaging though. You will want to get a large enough box that you can throw some other things in there and the shape of the cargo can be disguised. Then you will want to bubble wrap the bottle completely-box it separately if you can after that for further protection, then throw the packing popcorn in and then the bottle(s) and then more popcorn. If you can throw an old towel around it all the better and if you can pack it with a stuffed animal or something festive it may be less perceptible to customs.

Close your package and if you can gift wrap it then put it in yet another box again, all the better as it will seem like a bona-fide gift. When you address the box itself I also recommend writing such things as "Happy Birthday!" with hearts or the like so as to again look like a gift. Also undervalue the actual value on the wine on the customs declaration. You need to declare what it is you are sending but as companies that ship medical prescriptions into the USA (which is illegal) they often write "supplements" or "health foods". I would list the entire package as "novelty items" and plead ignorance if caught---for example you can claim the recipient is a non-drinker thus it was a gag gift (though this is far-fetched).

3. Finally you need to send the package. If you choose a major courier you will need to have stated it is wine and will have to undervalue it so where applicable it will simply be allowed into the country as an import. If you choose to try and go via USPS the risk is yours on this side but here are some secrets to getting it elsewhere.

Asia-largely easy other than to Islamic countries where you may run into problems or worse yet create problems for the recipient.

Australia-Easy usually enters no problem.

Europe-If you can send it first into the EU (if shipping to an EU country) via a lenient land and have it shipped onward for you (let's say you have a friend in the third party country) then you will have an easier time. For example the UK, Spain, Italy and Greece are countries that will easily allow anything through and then it can be shipped to stricter countries like Sweden almost unnoticed. EU countries of the former Eastern Bloc are relatively easy to ship into as are non EU countries with the exception of Norway.

Central and South America and the Caribbean are all easy to ship to. The only issue in some places may be corrupt officials stealing your shipment for their own use!

Tags: countries that, customs declaration, consider First, easy ship, issues consider, issues consider First, must consider

Make Homemade Chocolate

Making homemade chocolate can be a long process, and it may take many tries and a lot of patience. There are no right or wrong recipes, and a combination of many different ingredients may be used to obtain the desired taste, but practice makes perfect-and the payout makes the hard work well worth it.

Instructions

1. Roast the cocoa beans in the oven or in a coffee roaster. The beans should be roasted between 5 and 35 minutes, at a temperature between 250 and 325 degrees Fahrenheit. Begin roasting the beans at the hottest temperature, gradually reducing the heat until the beans begin to crack. The cracking sound indicates the roasting is complete.

2. Shell the cocoa beans by removing the husk (outer shell) from the nib (actual bean). This process can be time consuming, since the most effective way is by hand, and is easier if the beans are roasted properly.

3. Grind the shelled beans until they become a fine chocolate liqueur. Some juicers work well for this process; otherwise it must be done by hand and can be rather messy.

4. Add cocoa butter, sugar and milk, if you'd like. Every chocolate maker uses a different recipe, so this step allows for some experimenting. Start by adding very little milk and cocoa butter.

5. Fold the chocolate continually upon itself. This is called conching, and the longer it is done, the oilier the chocolate finish will be. (The less it is done, the grittier the chocolate will turn out.) This may need to be done for hours for a smoother finish.

6. Cool the chocolate to about 90 degrees Fahrenheit and pour it into the desired mold. Use a mold to make bars or other shapes.

Tags: cocoa beans, cocoa butter, degrees Fahrenheit, work well

Make A Yogurt Commercial

Yogurt is a popular breakfast and snack choice for working professionals.

Yogurt commercials are commonly targeted toward women and dieters in the United States, so if you're looking to make a splash with a commercial for your yogurt, you'll want to keep that in mind. But knowing your audience is just one small part of making a yogurt commercial. The planning and filming process for creating a commercial takes weeks of preparation, but ultimately the final commercial will be better because of planning and pre-production.

Instructions

1. Evaluate your target audience. Are you catering to women on diets or aiming your product at hungry grade-school children looking for an after-school snack? Decide when most of your customers would eat your product. Breakfast or a low-calorie dessert? The stronger your understanding of your target demographic, the more successful your commercial will be.

2. Define your yogurt with three adjectives. These three adjectives should form the backbone of the narration or on-screen text of your commercial. You might use words like creamy, satisfying, healthy, fruity, fun, or decadent.

Consider the product's unique qualities to help with this process. Is the yogurt a rich indulgence like Greek-style yogurt? Will it come packaged with granola on top of the lid? Does the yogurt have added health benefits, such as vitamins or fiber?

3. Compose a brief script. This can simply introduce the product with narration that extols its benefits. Or, it can involve a storyline with actors interacting with the yogurt. Make sure to incorporate the three key adjectives from the step above. A commercial is generally 30 seconds, so your script will only have a few sentences to sell the product. Read your script aloud and time it with a stopwatch to make sure it's approximately 30 seconds.

4. Draft a storyboard. This is somewhat like making a comic-book version of your commercial, mapping out the visual progression of the commercial and matching each frame with its corresponding narration or dialogue. This will provide the basic structure for your film crew, enabling them to collect all of the footage you'll need for editing the commercial.

5. Scout for talent. Hold auditions for spokespeople or actors and film the auditions for later ease of reference and to see how each person looks on camera.

6. Develop a filming schedule. Shooting a 30-second commercial should take between two and eight hours, depending on the complexity of the storyline. Shooting footage of an open yogurt container from multiple angles will take far less time than shooting scenes that involve actors with lines to remember.

7. Shoot the commercial in High Definition. HD has been the industry standard for well over a decade, even though many Americans do not have HD service. The better the image quality of the commercial, the better your product will look.

8. Edit the commercial using a program like FinalCut, Windows Movie Maker, or iMovie. Make sure the commercial is exactly 30 seconds long.

9. Share the commercial with a group of consumers to get their reactions. By getting opinions on the commercial and how it showcases the yogurt, you can gauge how well the commercial will be received by the general public. Ask a focus group whether the commercial: is relevant to them; makes them laugh;and,most importantly, if it makes them hungry.

10. Re-shoot parts of commercial and edit any scenes that your focus group may have had issues with.

11. Contact ad salespeople at local TV stations or websites like Hulu or YouTube and find out how much it would cost to air your yogurt commercial.

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Hitachi Bread Machine Instructions

Bread machines make fresh, homemade bread simple and quick. If you have lost your Hitachi bread machine instructions, follow these instructions to make delicious fresh bread in your bread machine. You can also use your Hitachi bread machine to make cinnamon roll or pizza dough, or to prepare bread dough to bake in loaves in your oven.

Parts and Settings

Your Hitachi bread machine includes the machine itself, the bread pan and the dough hook or mixing blade. Before making bread in your Hitachi bread machine, be sure to wash the pan and mixing hook with soap and water. Dry well. There are several settings on your Hitachi bread machine. These include a basic bread setting, a rapid setting, a dough setting and a mix-in bread setting. You can also choose a light or dark crust. A timer is available; however, it can only be used with the basic bread setting. The lock feature allows you to prevent the bread machine from accidentally being turned off and makes sure that your bread bakes properly. Depending upon the recipe you choose, you can make a small, medium or large loaf of bread in your bread machine using the same basic instructions.

Basic Bread Making

Make a large loaf of basic and delicious white bread by pouring 1 1/8 cup of lukewarm water into your bread machine pan. Add the dry ingredients on top of the water in the pan. You will need 3 cups of bread flour, 1 1/2 tsp. salt, 3 tbsp. sugar and 1 1/2 tbsp. nonfat dry milk powder. Cut 1 1/2 tbsp. butter into small chunks and place on top of the dry ingredients. Finally, add 1 1/2 tsp. dry yeast on top of the other ingredients. Place the loaf pan into the machine, setting it securely into place. Set the machine to the basic bread setting and your preferred loaf darkness. Lock the machine and wait. In just over 4 hours, you will have fresh, delicious bread.

Other Options

You can use any recipe to make bread in your Hitachi bread machine. Keep in mind that approximately 3 cups of flour is the maximum amount the Hitachi bread machine can handle, so choose recipes within that size range. Breads with a higher ratio of whole wheat flour will be denser and not rise as high; however, these can still be made in the Hitachi bread machine. Experiment with recipes using milk, eggs and additional fat for richer bread, or use the mix-in cycle to add fruit, vegetables or nuts.

The dough cycle mixes the bread and takes it through the first rise. Once the dough cycle has completed, you can shape your bread dough, allow it to rise again, and bake as you prefer.

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Remove Bundt Cake From A Pan

Bundt cake is a delicious dessert cake made in a special baking pan. The Bundt pan has a tube in the middle and decorative fluted sides. Removing this delicately shaped cake from its pan in one piece is a common baking problem. By following a few easy steps, your cake is guaranteed to come out perfect every time.

Instructions

1. Grease the pan properly before baking the cake. Using a pastry brush, coat the Bundt pan with solid vegetable shortening. Make sure that you have greased the entire pan thoroughly, including all of the nooks and crannies.

2. Dust the pan lightly with flour. Tap the pan with the palms of your hand to distribute the flour evenly throughout the Bundt pan. Turn the pan over to remove any excess flour. Regrease and reflour any areas of the pan where the flour did not stick.

3. Just before the cake is finished baking, place a folded bathroom towel in the kitchen sink. Saturate the towel with steaming water. When the cake comes out of the oven, place the pan on top of the towel, pan side down, and let it sit for 10 seconds.

4. To unmold the cake, immediately invert the cake onto a cooling rack. Use care as the cake will be very hot.

5. If the cake starts to break apart before it's out of the pan, allow the cake to cool in the pan for an additional 10 minutes. Loosen the sides with a rubber spatula or plastic knife. Try to unmold the cake again, using the same steam-removal method.

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