Wrap Phyllo Dough

Strudels are wrapped using layers of phyllo dough.

Phyllo is thin sheets of dough that are used to make make tarts, strudels and other pastries. It can be filled with cheeses, meats, vegetables or a combination of these. For phyllo dough to hold fillings, it needs to handled with care. If not, the dough will stick together or crack before it is ever filled. However, with a few precautions you can successfully use phyllo dough and enjoy the crispy, flaky result.

Instructions

1. Let phyllo dough thaw in the refrigerator for 24 hours before using. Letting the dough thaw at room temperature may cause it to stick together. Keep the phyllo dough in the packaging to thaw.

2. Cover the cookie sheets with parchment paper and brush with butter. Cover your work surface with plastic wrap to keep the dough from sticking to it.

3. Whisk the egg and 1 tbsp. of water together in a bowl.

4. Gather the plastic wrap, kitchen towel, butter, egg and water mixture, kitchen scissors, filling, and cookie sheets near your work surface once you are ready to use the phyllo dough. The dough can dry out in a matter of minutes, which makes working quickly a necessity when using phyllo dough. Having all of your materials at hand will help keep you moving.

5. Cook the filling if necessary. It should be completely cooked before filling the dough. Preheat your oven according to the temperature on your recipe.

6. Remove the dough from the fridge. Open the box and unroll the dough.

7. Grab a few layers of the phyllo dough. You don't want to spend time counting individual sheets while your dough dries out so just estimate the amount you think you will need.

8. Place on the plastic wrap and cover with another piece of plastic wrap. Lay the damp towel on top of the plastic wrap. Do this immediately to prevent the dough from drying out.

9. Wrap the remaining dough tightly in plastic wrap. Set it aside.

10. Remove a sheet of phyllo dough from underneath the plastic wrap and towel. Place on your counter. Cover the remaining dough up immediately to protect it from cracking.

11. Brush the phyllo dough with the just enough butter to lightly coat the sheet. Start at the edges of the dough and work your way to the center. Use light strokes or you may damage the dough in the process.

12. Continue layering and buttering the sheets until you have the number of layers needed for your recipe.

13. Divide your phyllo dough into columns using kitchen scissors. This is necessary if you are making triangle-shaped or rolled treats. Leave the dough uncut to cover larger fillings such as cheese wheels. A pizza cutter or very sharp knife can be used if you do not have kitchen scissors.

14. Place your filling on the dough. For triangle-shaped appetizers, put the filling in the bottom right-hand corner of the dough with no more than 1/2 inch from the edge of the dough. Fold the bottom right-hand corner over to create a right angle. Continue folding in this manner until you reach the other end of the column. If you are making rolls, place the filling at one end and slowly roll it closed. Place cheese wheels in the center of the dough and fold the dough up and around the cheese, making sure to cover it completely.

15. Place the finished items on the cookie sheet. Brush the outside of the dough with another layer of butter. This will help the dough have a nice golden color when baked. Brush with the egg mixture to seal in the filling.

16. Bake according to your recipe instructions. Allow to cool before enjoying.

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Make Wheat Grain Into Flour

Bake homemade bread with freshly ground flour.

From the mill to your mouth, store-bought flour can lose vital nutrients and flavors. Freshly ground flour provides the taste and nutritional benefits that store-bought flour lacks. Home grain mills grind whole wheat grains, or berries, into flours of various coarseness. Many home grain mills exist on the market: hand-cranked or electric and stone-burred or metal-burred. Some mills cost upward of $400, but the investment pays for itself after many loaves of inexpensive and healthy bread made from the milled flour.

Instructions

1. Pour wheat berries into the grain hopper until the hopper reaches capacity.

2. Adjust the mill burrs to your desired coarseness. Very fine flour makes delicate pastries; coarser flour makes hearty breads.

3. Place a large bowl at the flour spout. Turn on the grain mill until all wheat berries run through.

4. Use the flour immediately or store in an airtight container until ready for use.

Tags: berries into, flour makes, grain mills, ground flour, store-bought flour, wheat berries

Use A Saucier

In French cooking, a saucier is the title of one of the line cooks in every high-end kitchen. Sauces are so integral a part of traditional French cooking that there is someone who works their entire career to become an expert in making only sauces. It stands to reason that there is a pot designed for that express purpose as well. Finding the perfect saucier is something that must be done with some research, however. Half of the challenge of making a good sauce is having the right vessel to do it in.

Instructions

1. Pay attention to what the saucier is made of. Every company that makes a line of cookware will inevitably have a saucier available, as well. Some are better than others, and depending on what you need and how often you will use it, you can find one that is perfect for you. To begin, there are many different types of material that a saucier can be made from. Some of the most popular are stainless steel, enameled cast iron, non-stick-coated steel or aluminum and copper. Never buy a saucier with a non-stick coating. Many sauces call for deglazing and it is impossible to truly deglaze anything made in a non-stick pot. Enameled cast iron and copper both make wonderful cookware that conduct heat beautifully, but can be outrageously expensive. A stainless steel saucier with a copper core is a great compromise. It gives you the conductivity of copper with the price tag of stainless steel.

2. Mind the shape of the saucier. When looking for a saucier, remember to think constantly about what you'll be using this pot for. You will be making sauces and sauces are liquids that require, oftentimes, constant whisking. Whisking becomes difficult when the whisk you are using can't reach into the corners and crevices of a traditional pot. That is why the very best sauciers have rounded sides. It allows a traditional balloon whisk to reach the sides of the pot without worrying about parts of the sauce getting trapped in the unreachable corners and burning. Many sauces also require reduction. Reduction is easier when there is a greater surface area, because the more surface area there is, the faster the liquid will evaporate. That is why the best sauciers are shallow and wide, to expedite reduction.

3. Try your saucier out on a basic béchamel sauce. To give your saucier a test drive, start with one of the most basic sauces there is to make: a white sauce, or béchamel. Over medium heat, melt two tablespoons of butter until melted and foamy. With a balloon whisk, slowly whisk in two tablespoons of flour. Continue to whisk until combined. Cook for two or three minutes. Begin slowly pouring in two cups of room temperature milk while continuing to whisk. Once the milk is combined, continue whisking over medium heat until there are no lumps. Turn the heat to medium low and continue cooking and stirring until the sauce thickens, about 10 minutes longer. Season with salt, pepper and nutmeg.

4. Clean and store your saucier. Your stainless steel saucier can withstand the scouring of a rough sponge. Make sure you keep it impeccably clean and dry to retain its luster. When storing a saucier, either hang it or try to place it in an area where it won't have other pots and pans stacked on top of it. While it is more durable than a pot with a non-stick coating, it can stick get scratched and damaged and that will take years off of the life of this wonderful pot.

Tags: stainless steel, your saucier, balloon whisk, best sauciers, cast iron, French cooking, Many sauces

Freeze Parsley

You can enjoy homegrown parsley in the middle of winter.

Parsley is the perfect addition to many recipes, and it makes a beautiful garnish. While parsley can be stored in the refrigerator in a glass of water, you can follow a few steps to ensure it lasts even longer. By freezing parsley, you ensure that it stays fresh and that you have some on hand whenever you need it. You can enjoy homegrown parsley in the middle of winter. Best of all, you don't need any special equipment to maintain its freshness.

Instructions

1. Run the parsley under a gentle stream of water to remove any dirt and pesticides. If you have several bunches of parsley, place them in a colander and toss to rinse as the water runs over the parsley.

2. Lay bunches of parsley out on paper towels and roll the towels into a cylinder. Squeeze the paper towels to remove any excess water from the parsley. Unroll the paper towels and use dry ones to finish drying the parsley.

3. Chop the parsley with a pair of kitchen shears.

4. Place 1 to 2 tbsp. of parsley in a resealable snack-size plastic bag. Continue until all the parsley is in plastic bags.

5. Put the bags of parsley in your refrigerator's freezer.

6. Remove as needed and add to your recipe. If the parsley is going into a hot dish, you don't have to thaw it.

Tags: paper towels, bunches parsley, enjoy homegrown, enjoy homegrown parsley, homegrown parsley, homegrown parsley middle, middle winter

Types Of Calamari

Calamari

Calamari is the Italian word for squid and it has become the name applied to all squid dishes. Calamari is common in Mediterranean countries as well as the Far East. The various species of squid have similar body construction and often look and taste the same on the plate. What distinguishes calamari dishes are the parts of the fish that are used, how they are prepared and in what course they are served.

Parts

Squids have a main body called a mantle that has larger smooth surfaces and a head that is shaped like a hood. The mantle can be cut into thin slices or pounded into steaks. It can also be cut into large rings or stuffed with other foods. Attached to the body are tentacles and arms. They can be cut into bite-sized pieces or on smaller animals they can be served whole. The arms are hollow and form tubes which can be cut into macaroni-sized pieces or smaller rings.

Preparation

The meat of the squid has a pleasant, sweet taste but is quite firm. If it is not cooked correctly it is so chewy that it becomes inedible. The secret is to cook it for a minute or two on high heat or simmer it for a long time, up to 20 minutes.

Calamari dishes are common in Asia including Japan, China and Thailand. In Europe they come from the Mediterranean countries of Greece, Italy and Spain. There is even an American adaptation called Cajun calamari. Each country contributes its own unique cooking methods and blend of spices.

Squid can be dried, poached, baked, steamed, grilled, boiled, pickled or peppered. It can be fried, with or without flour or tempura batter, or served raw in sushi. Calamari can be prepared as ceviche, where raw seafood is chemically "cooked" without heat by marinating it in lime juice. Squid can be covered with barbecue sauce or marinara, served Spanish diavola style in a spicy tomato sauce or blended into kung pao, a Chinese dish that relies heavily on hot red peppers.

Courses

Calamari is commonly served as an appetizer, often as fried rings or cut tubes and tentacles. The hors d'oeuvre may be accompanied with a dipping sauce. Small pieces can be tossed into a salad. As a side dish it may be served with pasta or rice. Main dishes include large steaks that are formed from smaller pieces of the mantle after substantial tenderizing and then fried or grilled. Sometimes calamari is combined with shrimp or crab or mixed with other fish to form a seafood medley.

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What Vegetable To Juice With Cabbage

Adding other vegetable juices to cabbage juice improves nutritional benefits and flavor.

Raw cabbage, a cruciferous vegetable, is a great source of vitamin K and C, ulcer-healing vitamin U, fiber, folic acid and calcium. Cabbage also contains selenium that can help fight cancer, protect against heart disease and improve skin condition. Cooking cabbage destroys many nutrients so drinking the juice is an the ideal way to enjoy all benefits of this vegetable. The addition of other vegetable juices improves the bitter taste of cabbage juice.

Carrots

Carrot juice, rich in vitamin A and beta-carotene, can be added to cabbage juice to improve flavor and reduce the amount of gas caused by the sulfur in cabbage. This is a popular and traditional flavor combination, as cabbage and carrots are the main ingredients in many recipes. This body-cleansing juice combination is good for weight loss and reducing the symptoms of ulcers.

Celery

Celery juice is hydrating to the body, contains anti-inflammatory properties and has a fresh and pleasant smell. Containing vitamin A, vitamin B1, vitamin B2 and vitamin C, celery juice is a good addition to cabbage juice. Celery juice adds a salty taste to vegetable juices, and mixes well with cabbage and carrot juice.

Cucumber

Cucumbers contain a large amount of water as well as minerals in their skin, and should not be peeled when juiced. Cucumber juice is effective in reducing high blood pressure, alleviating constipation and improving skin conditions. The combination of sulfur in cabbage juice and silicon in cucumber juice helps fight hair loss. When mixed with cabbage juice, it can be digested internally or applied directly to the scalp.

Spinach

Spinach contains many minerals and nutrients vital to the human body that help improve the functions of the immune and digestive systems. Spinach juice can also help fight fatigue and nervous depressions. Spinach juice is mild in taste and complements the flavor of cabbage juice. Because of the oxalic acid in spinach juice, it should be consumed in moderation.

Warning

The reaction of the sulfur in cabbage juice with existing bacteria in the intestine can cause uncomfortable gas, including cramps. Be careful to drink cabbage juice in moderation and dilute the juice with other vegetable juices to reduce the chance of gas.

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The Structure Of The Online Wine Industry

Creating an online wine business is an effective way to sell bottles of wine to customers around the world. Although the web is global territory, licensing and liquor laws still apply to online wine vendors.

Regulation

For citizens of the United States, online wine businesses are regulated by the federal government. Specifically, the Alcohol and Tobacco Tax and Trade Bureau (TTB) requires wine vendors to register their business for a permit, pay alcohol taxes or special dues and adhere to documentation requirements as established by Internal Revenue Services.

Products

To sell wine online, vendors must have access to wine distributors, or perhaps make and bottle the wine themselves. Making and selling wine from home requires the individual to possess a federal liquor permit from the TTB. To label a wine bottle, the vendor has to obtain a Certificate of Label Approval from the TTB as well. The TTB has restrictions about what information must be present on a wine label for consumer safety.

Websites

The online wine industry relies on websites rather than stores to sell products. Customers purchase bottles of wine directly from the website, and the transaction goes through electronically. After a customer secures their purchase, the vendor must prepare the order and ship it out to the customer's address within the established time frame.

Tags: online wine, bottles wine, wine vendors

Dry Rub Spices

Dry rub spices make grilled chicken a juicy delight.

In barbecuing or smoking meats there are essentially two forms of marinating and seasoning. A wet rub is a barbecue sauce, and a dry rub is composed entirely of dry spices. As the meat marinates, these dry rub spices should draw out some of the meat's moisture to form a sauce-like coating rich in flavor without adding ingredients such as barbecue sauce. There are dry rub spices for chicken, pork and steak.

Chicken Dry Rub

The purpose of using dry rub spices is to create a balance of salty, spicy, sweet and savory flavors to highlight the best flavor of the meat. Chicken dry rubs emphasize white and black pepper in the spice mix to bring out the flavor of the chicken.

Although chicken dry rub recipes vary, one dry rub recipe adds to the pepper dry mustard, ground cumin, garlic powder, ground oregano, chili powder and cayenne pepper. Common salt, white and brown sugar and celery salt are also added.

This mixture is rubbed on the raw chicken and left to marinate for at least seven hours before cooking or grilling.

Pork Dry Rub

Dry rub spices for pork ribs are similar to chicken dry rub spices, except red pepper is used instead of black and white pepper. Oregano and cumin are often excluded from the dry rub recipe to better bring out the flavor of the ribs.

The spices are rubbed on the ribs and left to marinate anywhere from an hour to overnight. When the ribs are barbecued, the dry rub leaves a tasty crust on the meat.

Changing just one or two ingredients of the dry rub can make a great difference in taste. Variants for pork dry rubs include lemon peel, white pepper, black pepper, bourbon, rosemary, dill weed, cinnamon, anise, sage, nutmeg, thyme, basil, curry and orange peel.

Steak Dry Rub

Thick slices of steak prepared for barbecue are made juicy and more flavorful by marinating with dry rub spices. After rubbing the steak, wrap the slices in plastic or aluminum foil and place them in the refrigerator overnight or, if really thick, for two days. If the time is shorter, the dry rub will flavor only the outer surface of the steak.

One steak recipe is a simple combination of dry rub spices that yield tasty barbecued steaks. Ground black pepper, cayenne pepper, chili powder, cumin and paprika are added to salt and brown sugar. Onion powder and garlic powder make interesting variations.

Tags: black pepper, barbecue sauce, bring flavor, brown sugar, cayenne pepper, chili powder

Remove A Turkey Neck & Giblets

Roasted stuffed turkey.

When preparing to roast a turkey, you must remove the neck and giblets before cooking it. If the turkey is frozen and does not include the giblet package, you can cook it from the frozen state. However, most frozen turkeys sold do include these parts, so you will need to thaw the turkey in order to remove them from the bird.

Instructions

1. Thaw the turkey in the refrigerator for approximately one day for every four pounds of turkey. For instance, a frozen 12-pound bird would take three days to thaw. You can also soak the bird in cold water for four hours for every two pounds of turkey.

2. Remove the wrapping from the turkey. Unhook the legs from the plastic or metal retainer holding them in place.

3. Reach inside the turkey and remove the neck. It will be loose inside the cavity if the bird is completely thawed. Set the neck aside to cook separately.

4. Locate the giblet package inside either the main cavity of the bird or in the neck cavity, located between the wings of the turkey. Set it aside with the neck to open and cook separately. This package will include the liver, gizzard and heart.

5. Rinse the inside of the bird with cold running water. Cook the turkey as planned. You can cook the neck and giblets in a small saucepan of boiling water or throw them away.

Tags: cavity bird, cook separately, giblet package, neck giblets, pounds turkey, remove neck

Can Jelly

Canning is an economical way to preserve jelly for a later date.

After slaving over a simmering pot of pectin, sugar and fruit juice, correctly canning your jelly is the least you can do to make your effort worth the while. Contrary to the belief of many, canning is actually an easy and quick process, especially when working with fruit-based high-acid foods. The most important part of canning is processing and sealing your jelly-filled jar correctly. Appropriately completing this step means that your jelly will remain free of the natural yeasts, enzymes and microorganisms that can cause fermentation and spoilage.

Instructions

1. Sanitize the jars. Place the empty vessels in a dishwasher and run the machine on a full cycle. Leave the jars in the dishwasher with the doors closed until you are ready to fill them with jelly. If you don't have a dishwasher, wash the jars in hot soapy water. Rinse the jars with fresh water and boil for 10 minutes in a large pot. Keep the jars in the warm water until you're ready to fill them with jelly. Allowing the jars to remain warm prevents the glass from breaking or cracking when you introduce the hot jelly.

2. Clean the lids. Place the jar tops in a tray of warm, but not boiling, water for five minutes to remove any loose dirt and debris and to soften the gummy underside. A more pliable bottom surface creates a better seal between the jar and the lid.

3. Fill the jars with jelly. When your sugary substance has reached desired consistency use a spoon and a funnel to fill the containers. Place a cutting board under the jars to reduce the chance of fracture due to the contrast between the cold countertop and hot jelly. Leave 1/4 inch of headspace between the top of the jam and the top of the jar to minimize the potential for mess. Wipe away any stray drips of jelly from the jar sides, the jar rim and the grooves where the ring screws onto the jar.

4. Close the jars. Place the lids on the jelly-filled containers and secure with the rings.

5. Process and seal the jars. Prepare a boiling water bath in a canner. Using tongs, carefully stand the jelly jars upright in the bath; the bath should keep the vessels covered in at least 2 inches of water. Leave the jars in the bath for at least five minutes. The exact length of time the jelly jars should remain in the bath varies according to the size of the jar, the type of pectin used to make the jelly and the altitude. Consult the directions that accompany the pectin used for specific time increments. This step is essential in protecting the jelly against spoilage. Improperly processed and sealed jars can result in fermented jelly.

6. Cool the jars. Remove the filled containers from the hot water bath with the tongs and allow them to drop down to room temperature in a draft-free place for 12 to 24 hours.

7. Check that a proper seal has been created by removing the ring and pressing gently in the center of the lid with your thumb and forefinger. If the lid moves up and down, slightly popping, it has been improperly sealed and risks spoiling. In this case, either use immediately and refrigerate or reprocess and reseal the jar. Label the properly sealed jelly jars with a name and date, and store them in a cool, dry and dark environment.

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Make Barbecued Beef Short Ribs In A Crock Pot

For those of you with busy lives who have little or no time to cook (isn't that all of us?), a crock pot can be a great investment. A crock pot makes cooking simple and drastically reduces time spent laboring in the kitchen. It will keep you from eating out too often and save you money.

Here is a quick and easy recipe for the crock pot. It's barbequed beef short ribs. For a change-up, try the same recipe with pork ribs. Both are falling-off-the-bone delicious.

Instructions

1. Toss ribs, wine and water into crock pot. Salt and pepper for added flavor (optional).

2. Pour Worcestershire sauce evenly over meat.

3. Pour your favorite barbeque sauce (I like Stubb's Original) over the top of the ribs and cover crock pot.

4. Cook on low setting for about eight hours. Individual pots vary. Check crock pot every so often--you may need to add a bit of water now and then.

5. Serve with Ranch Style Beans. A little of the juices from the pot of ribs really adds great flavor to the beans!

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Substitute Balsamic Vinegar For White Vinegar

Taste your ingredients before choosing your vinegar substitution.

Vinegars are the tangy darling of the culinary world, adding a bit of zip to marinades, salad dressings, sauces and even some desserts. Made using a bacteria called Acetobacter aceti, diluted wines, fruits, grains and even ales are fermented until they are vinegar. White vinegar is the work horse of the vinegar world, used for pickles, salad dressings and cleaning applications. Balsamic vinegar is a dark, complex and slightly sweet vinegar used for salad dressings, meats and poaching fruit; it can substitute for white vinegar in culinary applications but not in cleaning.

Instructions

1. Read over the recipe you are using to see if balsamic vinegar would be a good substitution. For example, if you are making pickles, balsamic vinegar will not be acidic enough. However, if you are making up a salad dressing, it will impart different flavors but won't harm the recipe at all.

2. Taste the balsamic vinegar mixed with some of the herbs or spices that your recipe calls for and see if the flavors of the balsamic vinegar suit your tastes for the dish.

3. Dilute the balsamic vinegar slightly with water in accordance with the recipe, to tone down the sweetness of the balsamic vinegar. If a recipe calls for a cup of white vinegar, for example, try adding 1/4 cup water to 3/4 cup balsamic vinegar.

4. Add another acid to make up for the lower acidity of the balsamic vinegar. Balsamic vinegar is very flavorful, but not as acidic as white vinegar. Try making your balsamic vinegar a little more acidic by adding lemon juice or another vinegar type like apple cider vinegar, rice vinegar or white wine vinegar.

Tags: balsamic vinegar, salad dressings, balsamic vinegar, balsamic vinegar, recipe calls, white vinegar

What Are The Benefits Of Eating Pumpkin Seeds & Walnuts

Pumpkin seeds help relieve urinary pain due to prostrate enlargement.

Pumpkin seeds pack a powerful nutritional punch, especially when it comes to their protein, iron, omega-3 fatty acids, Vitamin B and E, magnesium, manganese and phosphorus levels. If you can't get your hands on pumpkin seeds, try a fistful of walnuts, which are high in manganese, copper, antioxidants and heart-healthy omega-3s and mono-saturated fats.

Pumpkin Seeds and Prostrate Health

Pumpkins seeds contain high levels of omega-3 fats, zinc and carotenoids compounds, which are all beneficial for prostrate health. The seeds have been significantly utilized for individuals with benign prostatic hypertrophy, or BPH, which causes an enlarged prostrate gland in men that are usually 50 years old or older. When patients with BPH are given pumpkin seeds, they can show a marked decrease in prostrate cell growth, which helps to interrupt the progression of the disease.

Pumpkin Seeds and Disease Prevention

The zinc in pumpkin seeds has been shown to help osteoporosis patients, particularly older male patients with hip and spine problems.The phytosterols in pumpkin seeds also help decrease your risk of cancer, reduce cholesterol in your blood and boost your immune system. In animal studies, pumpkin seeds have been shown to aid arthritis-related inflammation without any side effects, a powerful alternative to drug care. In African trials, pumpkin seeds were found to be a powerful tool for patients suffering from protein deficiency in the liver.

Walnuts and Cardiovascular Disease

Due to their high levels of omega-3s and mono-saturated fats, walnuts help the cardiovascular system in myriad ways, including preventing blood clots, erratic heart rhythms and inflammation. Eating walnuts has also been shown to lower your cholesterol while keeping a healthy ratio of HDL and LDL, add elasticity to your arteries, and even lower your blood pressure.

Walnuts and Disease Prevention

Walnuts are chock-full of antioxidants, including ellagic acid, which helps prevent cancer and boost your immune system; L-arginine, which supports blood vessel health by converting nitric acid; and melatonin, which regulates your sleep cycle and helps prevent radical damage. In animal studies, walnuts have been shown to triple melatonin levels. Like pumpkin seeds, walnuts contain phytosterols, which can help prevent cancer. Walnut animal studies have shown that the nut reduces breast cancer risk, reduces tumors, and also may be beneficial in preventing Alzheimer's disease.

Tags: been shown, pumpkin seeds, animal studies, have been, boost your, boost your immune, Disease Prevention

Stuff Mushrooms With Crab Meat

Mushrooms stuffed with crabmeat are served as appetizers or snacks. The crab stuffing can consist of a variety of seasonings, vegetables and herbs. Removing the stems from the mushrooms allows more room for the filling. Prepare the appetizers ahead of time and bake them in the oven just before you plan to serve them for best results.

Instructions

1. Wipe the mushrooms with damp paper towels. Soaking the mushrooms in water will cause them to swell because they absorb the water like a sponge.

2. Trim the ends off the mushrooms as close to the caps as possible. Chop the stems into small pieces and set aside.

3. Melt 2 tbsp. of butter in a saucepan. Brush the melted butter over the mushrooms.

4. Coat a shallow baking dish with nonstick spray. Melt 4 tbsp. of butter in a skillet. Add the chopped mushroom stems, minced onions and chopped red bell pepper.

5. Saute the vegetables until they are tender. Combine the vegetables with the breadcrumbs, crab meat, salt, pepper and Parmesan cheese.

6. Mix the ingredients together well. Scoop the mixture into the mushroom caps to fill them.

7. Heat the oven to 350 degrees Fahrenheit. Bake the mushrooms for 15 to 20 minutes or until they are golden brown and the caps become tender.

Tags: Melt tbsp, Melt tbsp butter, tbsp butter, until they

Information On Synthetic Milk & Its Products

Synthetic milk is an artificially manufactured substance that has the appearance of natural milk but does not possess milk's nutritional components and taste. Synthetic milk is produced by chemically combining different low-grade substances. The common practice is to mix synthetic milk with natural milk. Such mixed milk is usually referred to as adulterated milk. Synthetic milk can also be added to other milk-based products.

Origin

According to an article on the website Kashmir Observer, synthetic milk was originally formulated by milkmen in a town called Kurukshetra (Haryana state) 15 years ago. The invention quickly spread to other towns, namely Rajasthan, Himachal Pradesh and Uttar Pradesh. The report of synthetic milk sneaking into various Indian markets has been very steady. According to the Delhi Health Department, there are about 100,000 liters of synthetic milk and 30 tons of thickened milk, called "khoya," being produced daily in the city alone.

Process

The study titled "Determining the Adulteration of Natural Milk with Synthetic Milk" (2005) by Anwar Sadat, Pervez Mustajab and Iqbal A. Khan, gave a thorough description on why natural milk imitation was possible. According to this study, the ingredients used in making synthetic milk are carefully chosen and mixed so it will appear like natural milk. The fat in natural milk is replaced by vegetable oil, while the nitrogen is replaced by urea. The detergents added to the synthetic milk give it a frothy appearance.

Problem

The production of synthetic milk products proliferates to cut costs and increase profits. There are proper tests that milk and dairy processing plants can use to detect synthetic milk. These tests involve determining fat and solid sediments through chemical and physical tests, filtering milk, and noting the residue, bacterial count and freezing point. However, most of these tests require bringing milk samples to the laboratory. This takes time and financial resources. Stopping the production of synthetic milk requires a combined effort from processing companies, authorities and the public. The Indian Dietetic Association has requested the assistance of experts to discuss the wide spread adulteration of milk.

Comparison

An article on the website dairyforall.com gave a detailed comparison of genuine and synthetic milk. Genuine milk's natural color is white, and this does not alter even after storage or heating. However, synthetic milk turns yellow after storing it for some time and or by boiling it. When you rub the synthetic milk with your palms, foam will form. Although synthetic milk's solid and fat components are similar to that of genuine milk, its pH level is higher, at 10 to 11. This is because it contains alkaline, which is an acidic substance.

Effects

The Indian Council of Medical Research reported that the synthetic milk`s components can have harmful effects to human health. The detergent in this product can cause food poisoning and other gastrointestinal complications. Its high alkaline level can also damage body tissue and destroy proteins. Other synthetic components can cause impairments, heart problems, cancer or even death. The website, Kashmir Observer reported six children died and 60 got sick in a state school in Eastern India after drinking adulterated milk in November 2009.

Tags: synthetic milk, natural milk, synthetic milk, adulterated milk, article website

Make Pancakes With A Justaddwater Muffin Mix Pouch

A just-add-water muffin mix pouch and a few additional ingredients make tender pancakes.

Similar ingredients are found in muffins and pancakes. Both contain flour, a leavening agent such as baking powder, cooking oil or a similar fat, eggs, milk, salt and sugar as ingredients. There are many flavors of muffins and pancakes including blueberry, banana, chocolate chip, peach, oatmeal and corn. With the addition of a few ingredients, a just-add-water muffin mix pouch becomes batter for pancakes. One pouch of muffin mix will make about eight pancakes.

Instructions

1. Beat the egg in the mixing bowl. Stir in the milk or water and the muffin mix. Choose a flavored muffin mix for flavored pancakes. Stir the batter about 25 stokes or until the large lumps disappear.

2. Add more milk or water if the batter is too thick.

3. Coat the skillet with nonstick cooking spray or a thin layer of cooking oil. Heat the skillet over medium heat. The skillet is ready for use when water drops sizzle on the surface.

4. Pour two to three tablespoons of batter for each pancake. Cook until the bubbles begin to break on top of the pancakes. Turn the pancakes over and cook until golden brown.

5. Serve the pancakes with butter, syrup, honey, jam or jelly.

6. Add variety to the recipe by mixing chopped nuts, diced fruit or chopped dried fruit into the batter before cooking. For sweeter pancakes, add one tablespoon of sugar to the batter or sprinkle the pancakes with powdered sugar after cooking.

Tags: just-add-water muffin, just-add-water muffin pouch, milk water, muffin pouch, muffins pancakes, pancakes with

What Foods Are Eaten In Ireland

Few food styles are as hearty as Irish cuisine. While many different cultural food styles can be found in Ireland today, traditional Irish food still has a strong presence. People in Ireland can enjoy a multitude of traditional Irish recipes, which can be recreated at home.

Irish meal and a Guiness

Vegetables

For years, potatoes have been associated with Irish food and culture, and rightly so. Few cultures have been influenced by a food as strongly as Ireland was influenced by the potato. The introduction of potato crops to the Irish island changed the structure of food culture in the country. For years, potatoes were the staple food for poor people in Ireland. In the 1800s, when famines destroyed the potato crops, many people starved or were forced to emmigrate. Today, potatoes and other root vegetables, such as carrots and turnips, are grown and eaten throughout Ireland. Vegetables like these are frequently cooked in rich and meaty stews. Cabbage and kale are also grown and used in Irish cooking.

Meats

Beef, pork and lamb are the most prevalent selections of meat in Irish cooking. It is common for meats to be prepared with vegetables in boiled dinners, stews or meat pies. Sausages are popular, and they are eaten with a traditional Irish breakfast. Seafood has always been popular in Ireland for several reasons. Ireland is an island nation, with many rivers and lakes, so fish are plentiful in the region. Also, Ireland has a strong Catholic majority, and many Catholics avoid eating meat on Fridays during religious seasons. Fish is an acceptable alternative to meat on these days, and this has helped make fish a popular food in Ireland.

Grains and Spices

Oats are the primary grain used in Irish cooking, and bread is eaten as a side with most meals. Scones, which are similar to biscuits, are eaten with tea or breakfast. Irish soda bread, which is a dense and flavorful whole wheat bread made with raisins, is popular. Irish cuisine uses few spices other than salt and pepper. Most Irish food relies on the rich flavors inherent in the fresh ingredients, though garlic cloves and scallions are commonly used as well.

Popular Meals

Irish meals are hearty and filling, usually consisting of meat and vegetables. Irish stew is one of the most popular dishes in Irish cuisine. This stew is made with either beef or lamb, potatoes, carrots, onions and other vegetables, and it is cooked for several hours before serving. Corned beef and cabbage is the meal that most Americans tend to associate with Irish food, and this dish has become a St. Patrick's Day tradition amongst Irish Americans. Champ, which is one of the most widely eaten foods in Ireland, is essentially mashed potatoes flavored with scalllions. Breakfast is sometimes the biggest meal of the day in Ireland, and traditional Irish breakfasts are very filling. A full Irish breakfast will usually consist of sausages, bacon, eggs, fried potatoes and fried tomatoes. Many people also include either white pudding, which is a sausage made with oatmeal, bread and pork meat, or black pudding, which has the same ingredients but includes animal blood.

Beverages

Tea is a common drink in Ireland, and many people will have tea with breakfast, though coffee has also become popular. Ireland is famous for its alcohol, and Irish whiskeys and stouts have cultural importance to the country. Irish stout is a very dark beer with a dry flavor. Guinness, which was invented in Dublin in the 18th century, is the most famous Irish beer, though Murphy's Irish Stout has gained popularity in southwestern Ireland. Irish alcohols are sometimes used in cooking, and many Irish stews are flavored with stout or whiskey.

Tags: Irish food, traditional Irish, Irish cooking, Irish cuisine, made with

Cleanse The Mouth Palate

When you go to a wine tasting, you want to try the various complex flavors of each individual wine (or beer). If you taste one wine right after another, the flavors will mix and you won't be able to appreciate the true nature of the second or third selection. This is why cleansing your palate between sips of wine is essential to making the most of your wine tasting experience. It isn't difficult to cleanse your palate, but it may be difficult to take the time between sips as you will surely be eager to move on to the next wine. Remember, savor the flavor and enjoy each moment to get the most out of your wine tasting experience.

Instructions

1. Sip your first selection. Generally, your first taste will begin with the aroma seeping into your nostrils to coordinate with your taste buds. Start with lighter beer or wine selections first as they will not have as strong a flavor, making cleansing easier.

2. Eat a piece of bread or a cracker. There is no rush here. You will still have the wine flavors in your mouth and you will be able to differentiate more as you chew on the bread. Be wary of butters and cheeses while wine tasting. These may have flavors that can impede your ability to cleanse your palate and compete with the flavors of the wine.

3. Sip on water. This will help wash the bread down and clear any flavors left from the wine. Don't add lemon to your water, but unflavored sparkling water is fine.

4. Move on to the next selection and repeat Steps 2 and 3 between each wine.

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Wine Making With Oranges

Wine can be made from any fruit juice with the addition of wine yeast and sugar. Orange wine can be simple, made from orange juice concentrate, or more complicated, made from fresh oranges and with more attention paid to clarity and aging.

Simple Orange Wine from Concentrate

Here is an orange wine easily made by a beginner.

∙ Mix a 12-ounce can of 100 percent pure orange juice concentrate, 1½ pounds of sugar, and 1 tsp. of pectin enzyme to four pints of water. Stir until dissolved.

∙Dissolve ¼ teaspoon of tannin in ¼ cup of boiling water. Add to the mixture of orange juice, pectin and sugar. Put this in a fermenting jar.

∙ Add seven pts. of water and one oz. of wine yeast. There should be plenty of room at the top.

∙ Ferment one week.

Orange Wine from Fresh Oranges

Here is a recipe if you like the idea of using fresh fruit and you have some basic equipment.

∙ Peel and remove the white pith from 4 lbs. of ripe oranges. Break into sections and remove the seeds. Add one cup of water and blend thoroughly.

∙ Add three pounds of granulated sugar, ¼ tsp. of grape tannin, and one tsp. of yeast nutrient to the blended oranges. Stir until the sugar is dissolved. Add enough water to make one gallon.

∙ Cool to 70 to 75 degrees and add 1 oz. of wine yeast.

∙ Ferment for a week to 10 days and strain to remove the pulp.

∙ Transfer to a secondary fermenter that has an airlock.

∙ Rack once a month for three months.

∙ Rack into bottles and let age for one year.

Orange Wine with a Hint of Lemon

This orange wine has a touch of lemon to give it a different flavor.

∙ Peel and slice 12 oranges and two lemons. Place in a fermentation bucket. Pour in one gallon of boiling water. Cover and cool.

∙ Add one tsp. each of pectin enzyme, yeast nutrient, and one oz. of wine yeast.

∙ Let ferment for 10 days, stirring twice a day.

∙ Strain. Add 3½ pounds of sugar. Stir until dissolved. Put into a fermenter with an airlock.

∙ Store in a warm place until the fermentation has ceased, then move it into a clean jar and store in a cooler place.

∙ When the wine is clear, siphon it into bottles.

Tags: wine yeast, made from, orange juice, Stir until, boiling water, Ferment week, into bottles

Make Simple Homemade Gravy

Making gravy is an inexpensive way to add seasoning to your meal. Simple homemade gravy can add flavor to potatoes, meat and even over bread and other items. You can make simple homemade gravy with just a few items in your kitchen, saving you the expense and time of buying gravy at the store. The most important part of making the homemade gravy is to add the water to gravy mix slowly to allow it to blend in completely.

Instructions

1. Take about 2 tbsp. of drippings, and place them in the sauce pan. Place the pan on the stove, add the flour and stir the mixture on low heat.

2. Stir the mixture continuously until it is a consistent golden brown and the flour thoroughly mixes into the gravy.

3. Let the gravy start to bubble, and add 1 tbsp. of the heated gravy to a cup of water to warm the water up before adding it to the gravy. Stir the water thoroughly so the gravy mixture saturates the water.

4. Remove the pan from the burner momentarily, and slowly mix the cup of water into the gravy. Mix the gravy thoroughly, then set the pan back on the burner.

5. Stir the gravy frequently to prevent the drippings from separating from the liquid, and heat the gravy until it comes to a boil.

6. Heat the gravy to your desired consistency, then add the garlic powder, along with salt and pepper to taste.

7. Stir the gravy until all the ingredients are mixed in, then turn the burner off. Let the gravy cool down a little before serving.

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Store Pita Bread

Thaw your stored pita for a quick lunch of cheesy goodness.

Pita bread originates from the Mediterranean region, specifically, from the Greek word "pita," meaning, thin, flat layers. Today, pita bread has a broad range of culinary uses, from serving as a dipping bread for appetizers, to enveloping meats, cheeses and roasted vegetables in a pocket form. Pita bread should be soft and flexible. However, improper storage can render your pita dehydrated, stiff and easily breakable. Follow a few basic storage steps to preserve the freshness of your pita.

Instructions

Bread Box or Pantry

1. Move your pitas from their original plastic bag, or the oven, and allow them to cool if necessary. Putting steaming pitas in a plastic bag will cause condensation and excess moisture, creating soggy and potentially moldy pitas.

2. Place the pitas in a zip-seal plastic bag. Squeeze out all of the extra air until the plastic clings to the stack of pitas.

3. Seal the bag and place it in your breadbox or pantry for no longer than one week. The thin consistency of pitas means they spoil faster than other breads.

Freezer

4. Store your pita for up to four months by layering protective materials around the bread and freezing it. Allow the pita to cool and transfer your pita from its original bag to a freezer-ready zip-seal plastic bag. You don't need any additional wrapping materials beyond the freezer-ready bag and aluminum foil.

5. Squeeze out the excess air until the edges of the bag cling to your stack of pitas. The pitas should be cool to touch before you bag them; otherwise, the steam will leak moisture onto the pitas, making them soggy.

6. Place the sealed freezer zip-lock bag on a large piece of aluminum foil. Fold the foil around the plastic bag, covering it completely to add an additional layer of protection from the dryness of the freezer.

Tags: your pita, aluminum foil, stack pitas, zip-seal plastic

Cook Ground Squirrels

Many of us can't imagine eating the ground squirrels that we see in our back yards, but squirrel is actually a delicious, low-fat dark meat. It is especially popular in the southern states, where hunting is a favored and traditional activity. Squirrel can be baked, stewed, or fried as a main dish, with biscuits and gravy.

Instructions

Cooking the Squirrel

1. Put the squirrel quarters in a large pot of salted water. Bring the water to a simmer and cook the squirrel quarters over medium heat for 1 to 2 hours, until the meat is tender but not falling off of the bones.

2. Fry the bacon until crisp in a Dutch oven or a large cast-iron skillet.

3. Remove the bacon from the pan and save it for another use, but leave the bacon grease in the pan.

4. Put 2/3 cup of the flour in a shallow pan or bowl and season it with salt and pepper.

5. Dip the squirrel quarters in the flour and fry them in the bacon grease on medium-low heat until they are browned on all sides. Add butter to the pan if there isn't enough bacon grease.

Making the Buttermilk Biscuits

6. Preheat the oven to 400 degrees.

7. Mix the flour, salt, baking powder, sugar and baking soda together in a large bowl. Divide the shortening into smaller pieces and cut it into the dry ingredients until the mixture forms large crumbs about the size of peas.

8. Make a hole in the middle of the flour and shortening mixture and pour the buttermilk into the hole. Use your hands to fold the flour and shortening mixture carefully into the buttermilk until it turns into a sticky dough.

9. Put the dough on a floured surface and fold it over to form layers. Flatten it with your hands until it's ? inch thick.

10. Cut out the biscuits with a biscuit cutter. Transfer them to a baking sheet and brush them with melted butter.

11. Bake the biscuits until they are golden brown, about 15 minutes

Serving With Squirrel Gravy

12. When the squirrel quarters are completely cooked, remove them from the pan, leaving about ? cup of the grease. Put the squirrel quarters in an oven on low heat to keep them warm.

13. Heat the grease in the frying pan on medium heat and add ? cup of flour to make gravy. Stir the gravy constantly, until it turns golden brown.

14. Add ? cup of cold water to the gravy and continue stirring until it thickens. If the gravy is too thick, add more water.

15. Add salt and pepper to taste.

16. Serve the squirrel on a platter with the biscuits and serve the gravy on the side.

Tags: squirrel quarters, bacon grease, flour shortening, flour shortening mixture, golden brown

Compare Ice Wine To Icebox Wine

Ice wine and icebox wines are sweet dessert wines. There are similarities and differences between the two. People who enjoy sweeter wines will enjoy both types of wine. Knowing the differences and being able to compare the two will enhance your experience.

Instructions

1. Try different types of ice wine and icebox wine. Wine is very personal. People have different taste. To compare the two types of wine you have to learn your own personal likes and dislikes. Keep in mind that because someone else may like one type over another, there is no guarantee how the next person may feel.

2. Learn about the methods used to make ice wine. Grapes are harvested in the early hours of morning when they have had enough time to freeze on the vine. They are then immediately pressed. This yields a very high sugar and acid combination. This process is very labor intensive and yields less wine, which accounts for the higher cost of ice wine. This wine is produced in climates that get cold enough for the grapes to freeze, such as Germany, Canada, Washington State and the Niagara region in New York.

3. Study icebox wine and how it is different. Wineries make icebox wine by freezing grapes. These grapes are picked from the vine when they are ripe. They are then frozen and pressed.

4. Compare the price. Ice wines are typically very expensive. Ice box wines are more reasonable. Try several different types in these categories and share your findings with your wine loving friends.

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Turkey Cooking Times Per Pound

When preparing a whole turkey, it's important to cook the meat thoroughly to avoid food-borne illnesses. The USDA says that a whole turkey should be cooked until its internal temperature reaches 165 degrees F. Always check the bird with a meat thermometer before removing it from the oven and eating it, even if you have cooked it for the recommended time.

Unstuffed Turkey

Unstuffed turkeys take less time to cook than stuffed turkeys because the air can circulate more freely throughout the center cavity of the bird. According to the USDA, a thawed, unstuffed turkey that weighs between 8 and 12 lbs. should take from 2 3/4 to 3 hours to fully cook in a 325-degree F conventional oven. A 12- to 14-lb. turkey takes 3 to 3 3/4 hours to cook. A 14- to 18-lb. turkey requires 3 3/4 to 4 1/4 hours hours to cook, while a 18- to 20-lb. bird should be ready within 4 1/4 to 4 1/2 hours. A turkey that weighs 20 to 24 lbs. needs 4 1/2 to 5 hours to cook thoroughly.

If the turkey is frozen, the cooking time will need to be increased by about 50 percent.

Stuffed Turkey

The USDA warns against cooking thawed, stuffed turkeys, as the stuffing can promote food-borne illness if it isn't heated thoroughly. If you do cook a thawed, stuffed turkey, make sure the internal temperature of the stuffing also registers at 165 degrees F before removing it from the oven.

A stuffed, thawed turkey that weighs 8 to 12 lbs. requires 3 to 3 1/2 hours to fully cook at 325 degrees F in a conventional oven. A 12- to 14-lb. bird takes 3 1/2 to 4 hours to cook, while a 14- to 18-lb. turkey requires 4 to 4 1/2 hours. A turkey that weighs 18 to 20 lbs. needs 4 1/4 to 4 3/4 hours. A 20- to 24-lb. stuffed turkey requires 4 3/4 to 5 1/4 hours.

Alternate Methods

Though roasting is the most common method of preparing a whole turkey, there are other ways to cook it. Smoking a turkey in a smoker takes about 20 to 30 minutes per pound, according to the Nebraska Department of Agriculture. Grilling a turkey in a covered grill over indirect heat takes about 15 to 18 minutes per pound. Deep-frying a whole turkey requires three to five minutes per pound.

With all of these methods, the only appropriate type of turkey to use is a completely thawed, unstuffed bird. None of the methods take long enough to kill the bacteria in the stuffing, and the stuffing could actually be a fire hazard when deep-frying.

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Cook Country Style Pork Ribs

Country style pork ribs make a flavorful main dish.

Country style pork ribs are not an expensive cut of meat, and you can get plenty of flavor out of this cut of meat when you cook it. Country style pork ribs usually are prepared on an outdoor grill or baked in the oven. You should use a meat thermometer to ensure that the country style pork ribs are completely cooked, so that you do not accidentally serve family or guests undercooked meat.

Instructions

Grilled Country Style Pork Ribs

1. Cook the country style pork ribs on the grill.

Place a dry rub or a barbecue sauce on the country style pork ribs. The rub or the sauce should be a flavor that you know your family will like. Liberally spread the rub or the sauce over your pork rib. Add 1 tsp. salt and 1 tsp. pepper, if you desire. Cover the meat and place it in the refrigerator for an hour. This will allow the flavor to soak into the meat.

2. Light up the grill and set it at a low to medium heat. Country style pork ribs do best when cooked at a low temperature for a longer time period. This gives the meat a chance to lock in flavor and lets it stay moist, according to the Barbecue Institute website.

3. Place the meat on the grill and cook it to an internal temperature of between 135 degrees and 160 degrees F, preferably on the higher end of the temperature scale for proper food safety.

4. Check the country style pork ribs with your meat thermostat by sliding the thermostat into the meat, leaving it for a few minutes and then looking at the thermostat to read the temperature.

Bake Country Style Pork Ribs

5. Bake country style pork ribs in the oven.

Place the seasonings that you want onto the meat. You may choose any type of barbecue sauce or a meat rub to flavor the country style pork ribs. Also add 1 tsp. salt and 1 tsp. pepper to the country style spare ribs.

6. Refrigerate the country style pork chops for 1 hour to let the flavor of the seasonings settle into the meat.

7. Place the country style pork ribs into a shallow cooking pan.

8. Place the cooking pan into a preheated oven set at 350 degrees F for at least 30 minutes. This is the best cooking time, according to the Knox Spice website.

9. Slide the meat thermometer into the country style pork ribs to check if they are done. The meat will be completely cooked when it reaches 160 degrees F.

Tags: country style pork, pork ribs, style pork, style pork ribs, country style, style pork

Directions For A Steamed Rice Cooker

Once you master the rice cooker, you can turn out fluffy, perfectly cooked rice every time.

Plenty of home cooks swear by their rice cookers. Although rice can be cooked in an ordinary pot, a rice cooker steams your rice automatically and takes the fuss and uncertainty out of rice making. Rice cookers are equipped with special sensors ensuring you will never scorch your rice by overcooking or serve up tough grains by turning off the heat too soon. These sensors tell the machine to shut off when the rice has absorbed all the moisture in the pot.

Instructions

1. Pre-soak your rice. Most people skip this step, but soaking rice for an hour or even a few minutes beforehand yields better results.

2. Measure the rice and water correctly. Rice cookers usually come with their own measuring cup and markings on the inside indicating the water level. The markings for the water level correspond to how many cups of rice you are using, so you don't need to consider the rice-to-water ratio given for making rice on the stove or the instructions on your bag of rice.

If you are making 3 cups of rice, scoop 3 cups with the measuring cup that comes with the rice cooker and fill the cooker with water to the 3-cup mark.

3. Add a teaspoon of oil at this stage if you are using oil. While optional, the oil adds flavor to the rice and also helps prevent the overspill that sometimes occurs at the end of the cooking process. The oil helps break up the starch that bubbles up while the rice cooks, preventing the starch from spilling over when you lift the lid.

4. Turn on your rice cooker. The steaming process will begin. The water will boil until the rice cooker's inner sensors determine that it has been absorbed and the rice is ready.

When your rice is done cooking, carefully remove the lid, watching for a vent of steam or rice spilling over.

5. Allow the rice to sit at least 10 additional minutes before serving. The result is a better texture and taste. If you are using brown rice, don't let it sit longer than 10 minutes, or it may develop a strange texture and odor.

Tags: your rice, rice cooker, cups rice, rice cooker, Rice cookers, rice making, spilling over

Make Pretzels With Hershey Kisses

Few people can resist the sweet and salty flavor combination of chocolate and pretzels. Dipping pretzels in chocolate is an arduous and messy project that few care to attempt. Achieve the same taste sensation with the "kiss" method of making chocolate-covered pretzels, without all the trouble and mess.

Instructions

Oven Method

1. Preheat oven to 170 degrees Fahrenheit.

2. Spread pretzel rings on a parchment paper-lined cookie sheet. Make sure the pretzels do not touch each other.

3. Place an unwrapped Hershey's Kisses in the center of each pretzel ring.

4. Heat the Hershey's Kisses and pretzel rings for four to six minutes, until the chocolate is soft. The chocolate will hold its shape even when soft, so press down on one with the back of a spoon to determine if they are ready.

5. Press an M&M's into the center of each kiss immediately upon removing the cookie sheet from the oven.

6. Allow the chocolate to cool completely and harden. Put them in the refrigerator for ten minutes to speed the process.

Microwave Method

7. Arrange six pretzels on a microwave-safe plate so they are not touching each other.

8. Place an unwrapped Hershey's Kisses in the center of each pretzel ring.

9. Microwave the Kisses and pretzel rings for 45 seconds. The chocolate will hold its shape even when soft, so press down on one with the back of a spoon to determine if they are ready.

10. Press an M&M's into the center of each Kisses immediately on removing the plate from the microwave.

11. Allow the chocolate to cool completely and harden. Put them in the refrigerator for ten minutes to speed the process.

Tags: center each, Hershey Kisses, pretzel rings, Allow chocolate, Allow chocolate cool, back spoon

Cut Up Beef Liver

Beef liver is easy to cut with a sharp knife.

Cutting beef liver into strips before cooking helps it cook more quickly. Additionally, it exposes more area to any marinade you use on it before cooking. If you are cooking for people who might not like the idea of eating beef liver, cutting it into strips can make it easier to disguise what you are cooking. You can then saute it with onions, in the classic style, or try other quick-cooking methods such as stir frying it.

Instructions

1. Place a damp towel on the counter, where you will be putting your cutting board. Make sure the towel is flat, with no creases or bunches.

2. Lay the cutting board directly on top of the damp towel so that the long side is perpendicular to you. Press it into the towel so that the dampness of the fabric locks it into place and keeps it from slipping as you cut.

3. Place the beef liver in the center of the cutting board with the long side of the liver parallel to the long sides of the cutting board.

4. Hold the knife at the bolster, where the blade meets the handle. Grip it firmly, but not so tightly that your knuckles go white. Place the tip of the knife on the board above where you want to cut the liver.

5. Begin cutting the liver on the bias---diagonally---into half-inch wide strips. Draw the tip of the knife back toward you as you cut, rocking the blade on the cutting board toward the bolster. Use the knife tip to guide your cut line, always keeping it in contact with the cutting board.

Tags: cutting board, beef liver, before cooking, damp towel, into strips

Pickled Artichoke Uses

Find a fun and easy way to use your pickled artichokes.

Pickled artichokes are delicious but aren't one of the most common foods. After you decide to buy them, you have to decide eat them. Snacking on them straight out of the container can get boring and isn't always the most ideal way to enjoy an artichoke. If you're stumped on use your pickled artichokes, try a few easy, tasty ideas.

Antipasto

Antipasto requires no cooking, so even the least experienced of chefs can pull it off. Better yet, it's incredibly elegant, so serve it as an appetizer at your next dinner party and impress your guests. On a plate, spoon out a few pickled artichokes. Add other ingredients, such as hummus, salami, olives, pita bread, roasted peppers and cubed cheese. Arrange as desired.

Toss It in a Salad

Throw your artichokes in a bowl with your favorite leafy greens. Add feta cheese, sun-dried tomatoes, and olives. Drizzle your favorite vinaigrette on top. Be sure not to use too much. Your pickled artichokes will already give the salad intense flavor, so you don't want to overwhelm the dish with too much dressing. Serve with your favorite soup or sandwich for an easy, delicious meal.

Make a Dip

Artichokes are delicious in dip. Try this easy recipe. Stir 1 cup of mayonnaise, 1 cup grated Parmesan, one 13 3/4-oz. can of chopped artichokes, 1 tbsp. lemon juice, 1/4 tsp. black pepper and 1/2 cup chopped onions in a bowl. Pour mixture into baking safe bowl. Sprinkle 3 tbsp. unseasoned breadcrumbs and 1 tsp. olive oil over mixture and bake for 20 minutes or until mixture is a golden brown. Serve with crackers or pita chips.

Eat it For Breakfast

Throw your artichokes in an omelet. Beat two eggs and 1 tbsp. Parmesan in a bowl. Heat 1 tbsp. olive oil in a nonstick skillet over medium-high heat. Throw in a few chopped pickled artichokes and cook for 2 minutes. Next, pour in the egg mixture, lifting the eggs as they cook so uncooked eggs touch the heat of the pan and cook as well. Add salt and pepper to taste, flip onto your plate, and you've got a tasty breakfast.

Tags: pickled artichokes, your favorite, decide them, pickled artichokes, Serve with, Throw your, Throw your artichokes

Eat Protein In The Evening For Maximum Weight Loss

Eat Protein in the Evening for Maximum Weight Loss

With all of the fad diets nowadays, it can be hard to distinguish weight loss fact from fiction. However, the speed at which you can lose weight on a high-protein/low-carb diet has been proven. Carbohydrates are your body's primary source of energy, and with all the sweet and tasty carbohydrate choices, it can be easy to overdo it. Of course, when you eat more carbs than you burn, the excess calories are stored as fat. One of the quickest ways to lose this unwanted fat is to reduce your carbohydrate intake to a level that forces your body to draw upon your stored fat cells for energy, causing weight loss.

Instructions

Eating Protein in the Evenings for Maximum Weight Loss

1. Try to limit your carbohydrate intake to no more than 30 grams of carbohydrates per meal. If you eat three meals a day, that would be 90 grams of carbs per day. That's high, according to "Dr. Atkins' New Diet Revolution." However, 90 grams of carbs per day is low, considering the fact that it isn't uncommon for a person suffering from obesity to consume well over 200 grams of carbs per day. You will need to read food labels to get an idea of the carbohydrate content of certain foods that you like to eat. You probably will realize quickly that this will eliminate a lot of the cakes, cookies, chips, and other junk foods. Since you're not eliminating carbohydrates altogether, you will have to make wise choices when choosing which foods to eat. Always go for whole grain foods, such as 100 percent whole grain (wheat) breads, whole grain wheat pastas, foods made with whole grain oats and vegetables. You will need to cut your sugar intake drastically to reduce carb intake to a healthy level.

2. Increase lean, high-quality protein intake to reduce hunger. Cutting carbs will eliminate a lot of excess food from your diet, and you would be extremely hungry if you didn't replace those carbs with something. According to the Atkins' Diet, you can eat as much protein food as needed (without binging, of course) to satisfy your hunger pangs without negatively affecting your weight-loss efforts. Dr. Atkins' plan says that the extra protein will make you feel full, thereby causing you to eat less. There has been some controversy surrounding the safety of the Atkins' Diet and other low-carb/high-protein diets. Be sure to do some research before starting a low-carb/high-protein diet to make sure its right for you.

3. For maximum weight loss, decrease carbs even more for your last meal of the day. Eat protein foods for dinner with a small side of vegetables for your carbs. Get an extra piece of chicken instead of the high-carb macaroni and cheese, or another piece of fish instead of the dinner rolls or bread.

4. Increase carb-free protein foods in the evenings and cut carbs almost completely at night. You can speed weight loss and stop weight gain that would normally happen during sleep.

5. Start a regular exercise routine. Walking is great exercise if you're not the athletic type. Walking for thirty minutes a day, five days a week would yield tremendous health and weight-loss benefits. If you can't handle 30 minutes at a time at first, start slowly and work your way up to 30 minutes a day.

Tags: whole grain, Atkins Diet, grams carbs, Maximum Weight, Maximum Weight Loss, Weight Loss, carbohydrate intake

Make Mocha Ice Cream Pie

Do you love the taste of mocha? Do you also love ice cream? Then you're going to love this recipe. Mocha ice cream pie is both easy to make and special enough to be served at parties. Your guests will be asking for the recipe and insisting you make it for the next get-together. Read on to learn make mocha ice cream pie.

Instructions

1. Allow the ice cream to soften on the counter. In the meantime, spread half a jar of hot fudge sauce into the bottom of the cookie crust.

2. Once the ice cream is softened, carefully spread it into the cookie crust. Immediately place it into the freezer.

3. Once the pie is frozen, place the whipped topping into the piping bag and put six stars of whipped cream along the edge of the pie and one large star in the center. Place the pie back into the freezer until ready to serve.

4. Once you are ready to serve, take the pie from the freezer and allow it to thaw slightly. Then decorate it with the chocolate covered espresso beans and the rest of the hot fudge sauce that has been slightly warmed in the microwave. Cut and serve.

Tags: cookie crust, fudge sauce, into freezer, ready serve

Store Cheese

If you have a larger than usual amount of cheese, either leftovers from a special event or a special, hard-to-get cheese bought in quantity, you’ll want to store it properly either in the refrigerator or the freezer. Hard cheeses will keep well in the refrigerator for a month or more and in the freezer for about six months. Read on to learn store cheese.

Instructions

1. Wrap cheese securely in plastic wrap or aluminum foil. Be generous with the amount of wrap and tuck in the sides.

2. Place in refrigerator, where it will keep for about four to six weeks without losing much weight or moisture.

3. Cut cheese destined for the freezer into 1/2 or 1 lb. portions.

4. Place unwrapped slabs of cheese in the back of the freezer overnight.

5. Remove them from the freezer the next day. Wrap them in plastic wrap and place in freezer bags. Squeeze or suck the air out of the bag before sealing it. Return to the freezer immediately, until needed.

6. Defrost frozen cheese overnight in the refrigerator before serving. Use promptly.

Tags: plastic wrap, will keep

Kind Of Chocolate To Use In Fountains

Chocolate fountains have become a party necessity for many and choosing the right chocolate is of vital importance.

Considerations

When choosing the chocolate for your chocolate fountain, pick out solid chocolate bricks. The fountain will melt the chocolate and circulate it through the gadget.

Types

Consider what you are serving as "dippers" with the fountain. Milk chocolate is a great choice for sweet and soft fruit, dark chocolate for salty items and a white chocolate for either sweet or salty.

Effects

High quality chocolate consists of a smooth texture, dense coating and good taste. If it tastes rich prior to melting in the chocolate fountain, than your chocolate is probably of high quality.

Warning

Choosing a low quality chocolate is not a good idea for use in a fountain. The viscosity of the chocolate must be high to enable it to stay smooth and tasty. Low quality chocolate is simply not smooth enough.

Fun Fact

Check with your chocolate fountain directions, because with some styles you can include two types of chocolate, creating a swirled chocolate effect. This works well with a combination of white and dark chocolate.

Expert Insight

Choosing a Belgian-made chocolate is a guarantee of a high quality chocolate for fountain use. Test the chocolate first by eating a piece and note how the chocolate flavor develops over time in your mouth.

Tags: chocolate fountain, quality chocolate, your chocolate, dark chocolate, high quality, your chocolate fountain

Thanksgiving Dinner Cupcake Ideas

Kids enjoy helping an adult make cupcakes for holiday celebrations.

The first Thanksgiving celebrated between the English and the Native Americans consisted mainly of deer, corn and shellfish. Most of the foods we eat at Thanksgiving today were not available then, especially the notorious dessert course. Using frosting tricks, decorating Thanksgiving cupcakes is a creative way to complement the main feast.

Easy Toppers

Children love helping in the kitchen, and even the youngest assistant can make great looking cupcakes with simple cupcake toppers. Frost cupcakes with a layer of any flavor of frosting, then place mellowcreme pumpkins or other store-bought sugar toppers in the middle of the cupcake for a simple, festive look. For easy turkey cupcakes, frost the cupcakes with chocolate frosting and pipe a blob of frosting near the edge for the turkey's head. Add a candy corn beak and several candy corn pieces for the tail. Place sugar eyes -- available at craft stores in the cake-decorating aisle -- to complete the turkey.

Cornucopias and Pilgrim Hats

Make cupcakes decorated with traditional Thanksgiving symbols. To make a cornucopia cupcake, frost the the cupcake and place a Bugle corn snack on the top for the "horn." Use Runts candy (or any small candies shaped like fruit) for the fruit "plenty." On a different frosted cupcake, build a Pilgrim's hat using any round, chocolate cookie for the base and a miniature peanut butter cup for the top of the hat. For the hat band, cut a thin strip of a fruit roll-up and wrap it around the base of the peanut butter cup. Pipe yellow frosting on the band in the shape of a buckle.

Roasted Turkey

Recreate the look of the main Thanksgiving meal with cupcakes. Karen Tack has perfected a roasted turkey cupcake in her book "What's New, Cupcake?" To recreate the look, shape rolled out candy caramel sheets around a mound of frosting on the cupcake to look like the turkey's body. Leave an opening in the body to allow some of the frosting to be exposed. Press nugget-type cereal into this frosting to make it look like stuffing. Use two broken Pringles wheat sticks wrapped with a small portion of caramel to assimilate legs. Moisten the legs and adhere them to the body. Pipe white frosting on the ends of the wheat sticks so they resemble leg bones.

Cupcake Cake

Instead of decorating individual cupcakes, arrange many cupcakes into one large shape and decorate them as a whole. Arrange the cupcakes in a circle and either frost them in bright orange, or as a lattice-topped pie. Add a cupcake to the top (where a stem would appear) to the circle to create a pumpkin. Cupcakes can also be positioned in the shape of a cornucopia, turkey or any Thanksgiving icon. Cupcake cakes are less labor-intensive than individual cupcakes and yet they retain the ease of single-serve portions that cupcakes offer.

Tags: cupcakes with, candy corn, individual cupcakes, look like, peanut butter

Make Red Mojo

Red Mojo sauce is a popular sauce in Latin, Mexican, and Southwestern cooking. It is a pepper based sauce that has just enough spice from cumin to add a kick to an otherwise mild dish. Some popular uses for a Red mojo sauce include drizzling it over Chilean sea bass. Red Mojo sauce can also be used to add a spicy pepper flavor to either chicken or pork.

Instructions

1. In a small food processor, combine the dry ingredients: one tablespoon each of cumin, paprika, and sea salt.

2. Finely chop one small clove of garlic. Add this to the dry ingredients in the food processor. The combination of the dry spices and the garlic give the Red Mojo sauce its flavor and subtle spice.

3. Add a splash of olive oil to the ingredients in the food processor and pulse to create a paste. The paste should be smooth and the chunks of garlic should be reduced to small pieces.

4. Transfer the paste from the food processor to a blender. You might need to add another splash of olive oil to help remove the paste from the food processor into the blender.

5. Chop up two whole red peppers. Divide these into piles made up of one half pepper each.

6. Add half of a red pepper at a time. After adding the red pepper, blend at high speed. Blend until the pepper has liquefied completely.

7. Repeat step 6 until you have used both red peppers entirely. The Red Mojo sauce will be highly concentrated and rather thick. If you wish to thin out the sauce a little, add additional olive oil and blend. Continue this until your Red Mojo sauce has the consistence and spice level that you prefer.

Tags: food processor, Mojo sauce, from food, from food processor, half pepper, ingredients food, ingredients food processor