Substitutes For Asbestos Siding

Before remodeling an older residence, find out if the siding contains asbestos.

A home built before 1970 may have siding that contains asbestos. Asbestos that is improperly removed can become airborne, and asbestos fibers breathed into lungs can cause cancer. Asbestos siding as a replacement is, therefore, no longer available. While asbestos siding is durable, versatile and insulating, it's outstanding quality was its fire resistance.

Wood

A wood face is attractive but will spread fire to the interior unless chemically treated.

Wood siding can be used to replace asbestos siding, but you'll want it to be chemically treated with approved fire resistant products. This treatment will have to be periodically repeated to maintain a good defense. Wood exterior gives you a lot of versatility in appearance, but is only a good option if you are all right with a higher maintenance product and periodic chemical application.

Stucco and EIFS

Brick and stucco finishes are attractive and protective, but can be costly.

Use stucco, brick, or exterior insulation finish systems to coat your house in a fire-resistant material with strong insulating properties. Back stucco and brick with gypsum, which holds water and reduces heat transfer to the home frame and interior. Exterior insulation finishing systems (EIFS) are backed with foam insulation and designed to fall off the home under high heat, leaving the foam to protect the interior.

Stone

Sliced stone protects and gives a home distinction.

Use stone facing as a protection and for a durable exterior look. Mortar must be fire-resistant. Properly built, a stone veneer can protect a home from fire heat for up to four hours.

Fiber Cement

New products using cement and plant fiber to build siding forms can give your home a high level of protection, if backed properly. These fiber cement sidings probably mimic the old asbestos siding most closely, as they are durable and low maintenance, easy to paint, consistent and protective. They protect against termite and water damage and often come with a warranty.

Tags: asbestos siding, chemically treated, contains asbestos, stucco brick

Cook A Healthy Turkey

Turkey is low in fat and healthy.

Don't limit your turkey cooking to just Thanksgiving. Turkey is great all year round for soups, sandwiches and casseroles during a busy work week. Plus, turkey is low in fat and healthy. Turkey has about 32g of protein in just 4 oz., along with vitamin B3 and B6. Turkey is low in cholesterol, helps to prevent cancer with the amino acid tryptophan, which is needed for T cells, and serves as a mood enhancer. The neurotransmitter serotonin is made from tryptophan and helps to improve your mood.

Instructions

1. Safely thaw your turkey in the refrigerator if you're using the frozen variety. For turkeys 8 to 12 lbs, allow two to three days to thaw; for 13 to 16 lbs, allow three to four days; 17 to 20 lbs, four to five days; and 21 to 24 lbs, five to six days.

2. Preheat the oven to 350 F or 175 C.

3. Remove giblets and the neck from the inside

4. To reduce health hazards, cook the stuffing outside of the turkey, instead of inside as grandma did.

5. Brush the outside of the skin with olive oil.

6. Insert a meat thermometer into the thickest part of the thigh. It should not touch any bones.

7. Place the turkey in a roasting pan.

8. Lightly cover it with tin foil.

9. Cooking time will vary depending on the size of your turkey. To cook a turkey that weighs 10 to 15 lbs, allow 3 to 3.5 hours roasting time for unstuffed turkeys and 3.75 to 4.5 hours for stuffed turkeys; for a turkey that weighs 15 to 22 lbs, allow 3.5 to 4 hours roasting time for unstuffed turkeys and 4.5 to 5 hours for stuffed turkeys; for 22 to 24 lbs, allow 4 to 4.5 hours for unstuffed turkeys and 5 to 5.5 hours for stuffed turkeys; for 24 to 29 lbs, allow 4.5 to 5 hours for unstuffed turkeys and 5.5 to 6.25 hours for stuffed turkeys.

10. Uncover the turkey during the last 30 to 45 minutes to brown the skin. Basting at this time helps browning and keeps the turkey moist.

Tags: allow hours, hours stuffed, hours stuffed turkeys, stuffed turkeys, turkeys hours, turkeys hours stuffed, unstuffed turkeys

Make A Table Side Caesar Salad

This popular salad even today was created in 1924 by Chef Caesar Cardani. It was prepared and served right at the table in his restaurant in Tijuana, Mexico. The original recipe did not use anchovies and in the recipe here we will used coddled eggs, not raw. A coddled egg is cooked for about 45 seconds to 1 minute in boiling water. It gives the dressing a smoother, creamier consistency.

Instructions

1. Wash and dry the Romaine lettuce. Tear the leaves into pieces and add them to a large wooden or metal bowl. Refrigerate it for at least an hour. Then after the hour prepare the salad dressing. Chill some flat salad plates in the refrigerator to serve the salad on later. It tastes better when it is served on cold plates.

2. On the stove, boil water in a small pan. When it is boiling, drop the egg into it for 45 seconds to 1 minute and remove. Let it cool.

3. Mix 1 teaspoon of Worcestershire sauce, 3 tablespoons of lemon juice, 1 medium clove of garlic processed through a garlic press, salt and pepper to taste, 1 teaspoon of capers and 1 of Dijon mustard, 2 tablespoons fresh Italian parsley chopped fine and mix in small metal bowl.

4. Crack the egg and add it to these ingredients. Whisk the ingredients with a metal hand held whisk until it is smooth.

5. Now add half of the 1/3 cup of olive oil to this mixture. Continue to whisk while you add the oil in a steady stream. Get the wooden bowl out of the refrigerator add about half a bag of the prepared croûtons and the 1/3 of a cup of Parmesan cheese and half of the dressing toss well. Add the rest of the salad dressing and toss all ingredients well using salad tongs.

6. Serve the salad on the chilled plates that you put in the refrigerator. Don' t forget to give everyone a fork to eat it. This recipe does not include anchovies like the original.

7. You can use a blender to make the dressing. Add all ingredients except the olive oil to the blender bowl. Process the ingredients for one minute then with the blender still running add the olive oil in a thin steady stream blending until it reaches the consistency you desire for the salad dressing. Toss with the ingredients in a salad bowl and serve.

Tags: salad dressing, metal bowl, seconds minute, steady stream

Use A Bbq Basket

Move over hotdogs and steaks, there's room on the grill for much more. Using a grill basket allows the chef to cook delicate foods or smaller pieces that would normally fall through the grate. A grill basket allows the distinct flavor of grilling to be incorporated into a variety of foods.

Instructions

1. Choose the style of basket best suited for the food and the type of grill. The most common baskets are hinged wire baskets that hold food between the panels, drum style baskets, fish baskets, woks designed for grills, kebab baskets, corn-on-the-cob baskets, rib and poultry baskets and use a bread basket designed for toasting bread on the grill.

2. Know the type of flame that you're cooking over. Most grill baskets work well for most backyard grills, whether propane or charcoal.

3. Use a grill basket with a long handle on open flames, such as campfires.

4. Oil the grill basket well to prevent food from sticking to it. Fold a paper towel and dip it in a small cup of olive oil. Thoroughly rub the entire surface of the basket with the towel and use more oil as needed.

5. Spray the grill basket with a non-stick oil spray if a great deal of the food will be touching the grill basket, or if a lower fat cooking option is desired.

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Get Free Stuff From Manufacturers

We all love free stuff, whether it comes in the mail or we actually get it for free from our local grocery or department store. But getting free stuff from manufacturers takes a bit of patience, a lot of creativity and sometimes knowing the right tricks. Here are some steps that might help you get free samples, free coupons and other great free stuff from manufacturers.

Instructions

1. Sign up for online sample and freebie lists. These can be found all over the Internet. The best way to find the sites that cater to the products and the manufacturers that you like the best is simply by looking. Using your favorite search engine, type in the words "online free samples" or "free stuff." Browse the many lists that appear. Most will ask for your email address; this is where they will send you a daily, weekly or monthly list. It may be a good idea to sign up for an additional email address to use for this sole purpose. You will be giving the makers of the list permission to use your email address to many of their sponsors, and you may get a number of emails from them. After you give them your email address, you may also be asked to check off your favorite brands or items that interest you most. This will help them pick out items that interest their customers.

2. Write to the manufacturers personally. You can find the website of most manufacturers online by typing in their name in your browser. From their website, you can find contact information such as their email address and postal address. Once you have this contact information, you can begin writing them an informative letter stating why you would like to receive some of their products for free. If you happen to be a member of a nonprofit organization and their products can help your organization succeed, this is a good reason for them to help you. If you are inquiring about their products because of financial need, they also may be inclined to help. State your case and give your reasons that you prefer their brands.

3. Look for coupons. Manufacturers' coupons, free coupons or buy-one-get-one-free coupons can be found in many local newspapers. Search these out weekly. Cut them out and take them to the department or grocery store with you. Read the rules printed on them and note the expiration date.

4. Go online to the manufacturer's site. Many manufacturers will offer free samples (even full-size samples) of their products online. All you may have to do is pay for the cost of shipping and handling. You can check to see if any of your favorite manufacturers are offering any items for free by typing in their name into your favorite search engine.

5. Enter contests at places ranging from the grocery store to your local automobile store. There are even online contests where manufacturers are giving away items. If the contests are free to enter, take a few minutes and fill out the entry form.

Tags: email address, free stuff, their products, your favorite, free samples, your email

Cook Frozen Bacon In The Microwave

Cook Frozen Bacon in the Microwave

Bacon is a wonderful addition to just about anything. It is used to top salads, added to soups, served alongside eggs, on top of a burger, and even in doughnuts. It is versatile and a wonderful meat to keep around for general cooking. You can freeze excess bacon to save it for future uses. There are many ways to cook your bacon, including the oven, the stove top, or even in the microwave.

Instructions

1. Thaw the frozen bacon before cooking. The best way to do this is to put it in the refrigerator and leave it overnight to thaw. If you need the bacon immediately, place the frozen bacon on a microwave safe plate and place it in the microwave. Select your microwave's defrost setting and indicate the weight of the bacon to be defrosted. Make sure you check the bacon periodically; you are trying to defrost it at this point and not cook it. If you find that the bacon is starting to cook, take it out of the microwave and proceed to the next step. A third method is to microwave the frozen bacon for one minute on regular power.

2. Pull apart your defrosted bacon so that you have individual strips. If the bacon is still slightly frozen together, use a butter knife to pry the strips of bacon apart.

3. Place a piece of paper towel onto a microwave safe plate. The paper towel will help absorb the fat that drains out of the bacon. If you do not use paper towels, you will have limp soggy bacon.

4. Place your strips of bacon on top of your paper towel lined plate. Make sure the bacon strips are not touching one another.

5. Place a second piece of paper towel on top of the bacon.

6. Place the plate into the microwave and use the microwave's highest setting to cook the bacon for three to six minutes, or until you reach your desired doneness.

7. Remove the plate from the microwave. Be careful, since the plate will be hot. For safest removal, use oven mitts.

8. Use the back of a wooden spoon to press down on the paper towel. This will help soak up any excess fat and grease, and prevent you from burning your hands.

9. Allow the bacon to cool on the plate for one minute. Remove the paper towel before serving your bacon. Do not allow the paper towels to remain on the bacon past the initial cooling period, or else you will end up with the paper towels sticking to the bacon.

Tags: paper towel, paper towels, strips bacon, bacon Place, Cook Frozen, Cook Frozen Bacon

Twist A Chopstick In Your Hair

Twist a Chopstick in Your Hair

Chopsticks originated in ancient China and are the traditional eating utensils for many Asian cultures. Chopsticks have also become a part of trendy, casual hairstyles. The style you make with chopsticks can be refined and artistic or restrained, for everyday wear. The proper application of the stick will secure your hair and keep it from falling out of place. While it tends to work better with longer hair, it can work with multiple lengths. Take some time and practice until you master the style.

Instructions

1. Place the stick within easy reach.

2. Gather your hair into a ponytail at the back of your head. You may place the ponytail as low or high as you like.

3. Grasp the hair with one hand and begin to twist it. Continue to twist until the hair coils in on itself, forming a circle or bun. Tuck the loose end of your hair into the bun.

4. Hold the bun in place with one hand. Grab one chopstick with the other hand. Slide the pointed end of the stick through the edge of your bun at the spot where the loose end is tucked.

5. Push the stick forward, away from your head, twist it slightly and then push it back again towards you. This creates a sewing motion, or back-and-forth action, with the chopstick. This allows the chopstick to embed in the bun while catching the loose piece tucked there. Continue the motion until you have worked the stick from one end of the circled bun, through the other side.

6. Let go of the bun and the hair will stay in place, held by the chopstick. Repeat the process with a second chopstick, if you wish. Place the additional chopstick at a slight angle to the first one.

Tags: Chopstick Your, Chopstick Your Hair, hair into, Twist Chopstick, Twist Chopstick Your, with hand

Plant Roma Beans

Grow Roma beans at home.

Roma beans, also known as pole beans, are large, wide Italian green beans. These tender, warm-season vegetables are commonly grown in home gardens. They can grow in every region in the United States; however, the time you should begin planting varies from region to region depending on your last frost date. Roma beans grow best with an average temperature of 60 and 75 degrees Fahrenheit. They can serve as a substitute for regular green beans at any meal and can be served in soups or even sauteed in butter. Unlike bush beans, pole beans cannot stand erect without support. Once mature, however, Roma beans are quite easy to harvest.

Instructions

1. Wait until the danger of frost has passed in your area before planting Roma beans. Like all beans, Roma beans are extremely sensitive to cold and frost and likely die from prolonged exposure.

2. Choose a place that gets full sunlight and where the soil is fertile and well-drained.

3. Add 5-10-10 fertilizer at 3 pounds per 100 square feet before you plant your bean seeds.

4. Plant Roma bean seeds 4 to 6 inches apart in a row. Separate the rows by 30 to 36 inches each. Plant the seeds 1 inch deep in the soil.

5. Water thoroughly right after planting to a depth of 6 inches or wait and plant the seeds on a day following a heavy rain.

6. Plant your beans at intervals of every two to four weeks until early August if you have space in your garden. Roma beans take about 55 days to mature. Pull up old plants and replace with new ones once you harvest. Succession planting allows you to have a continuous supply of beans during the summer.

7. Sidedress your Roma beans before they bloom with with ammonium nitrate, using 1 pound per 100 feet of row. Sidedressing means placing the fertilizer 2 to 4 inches next to your row of vegetables leaving it on top of the soil rather than digging it into the soil.

Tags: Roma beans, Roma beans, bean seeds, green beans, Plant Roma, pole beans

Keep Chocolate Pretzels From Getting Hard

Storing chocolate pretzels properly will maintain their shelf life.

Whether chocolate-covered pretzels are purchased at the grocery or homemade right in your kitchen, they are a delight to the taste buds. If you purchase this sweet and salty treat, there's little you can do to maintain their freshness other than keeping them stored in an airtight container at the correct temperature. If you decide to make this treat at home, you can ensure through that the finished product won't become hard or stale too quickly.

If stored properly, chocolate-covered pretzels can last for several months and taste just as good and fresh as the first day they were prepared.

Instructions

1. Store chocolate used for melting in a cool, dry place. Experts from Ghiradelli recommend storing tightly wrapped chocolate in a temperature range of 60 to 75 degrees F. Avoid temperatures over 75°F as this will cause the chocolate to "bloom," changing the chocolate to a grey color.

2. Melt the chocolate for your pretzels properly so that the end product will help to maintain freshness. The recipe may call for melting in a microwave or a double boiler; however, in using any method, melt the chocolate slowly between 108 and 115 degrees F to avoid scorching.

3. Embed a candy thermometer in the chocolate to monitor its heat while melting. If chocolate melts under high temperatures or too rapidly, or it has come in contact with water, it will seize, forming hard lumps.

4. Place wax or parchment paper on a cookie sheet. Place the dipped pretzels and allow the chocolate to set for at least two hours.

5. Store your finished product in an airtight container between 55 and 70 degrees and if possible in a room (or pantry) that has less than 50 percent humidity. Place the pretzels on wax paper in a single layer and use wax paper in between each row before sealing the lid securely.

Tags: airtight container, between degrees, chocolate-covered pretzels, finished product, maintain their

Make Good Koolaid

Kool-Aid has been a refreshing drink with a variety of flavors for decades. Kool-Aid is also a good way to get your children to drink water. The best thing about Kool-Aid is that it is very inexpensive and lasts a long time. Here are my steps to making a good pitcher of Kool-Aid.

Instructions

1. To prevent a sugary powdery mess, place pitcher in kitchen sink. Pour Kool-Aid packet(s) into pitcher. Break up your choice of fruit in bite size pieces (not too small, to prevent choking) and place in pitcher.

2. Pour cold water into Kool-Aid but stop about 3/4 inches away from top. You must leave room for sugar and ice.

3. Decide how sweet you like your Kool-Aid and how much sugar intake you want your children to have. I like to follow the directions and pour just 1 cup of sugar per 2 quarts in. However, if you like your Kool-Aid to be really sweet, 2 and 3 cups can be used. (Any more then that and it is syrup.) Use a long spoon to stir thoroughly.

4. Add ice cubes and pour in drinking glasses; serve.

Tags: like your, like your Kool-Aid, place pitcher, your children, your Kool-Aid

Train For Petanque

Boules can be made of many different materials including hard rubber and metal.

Petanque is a game in which players attempt to toss weighted balls, called "boules," as close as they can to a smaller target ball, call the "jack." Two teams, often with different colored balls, take turns throwing their boules in an attempt to land closest to the jack or knock the opposing team's boules further away.

Instructions

Lobbing

1. Place one boule on the ground about 20 feet from your throwing area. Place another boule a foot behind it.

2. Toss your boule with enough arc to hit the back boule without touching the front boule. This simulates tossing at a jack that is being blocked by an opponent's boule.

3. Move the target boule and the blocking boule back three feet every after a successful hit. Repeat as desired.

Precision

4. Place two boules on the ground side-by-side, nearly touching, about 20 feet from the throwing area.

5. Toss your boule at one of the target boules, attempting to hit it dead center to avoid moving the other boule.

6. Move the target boules back three feet for every successful strike. Repeat as desired. Add a third boule to the other side of the target boule for an added challenge.

Combinations

7. Place three boules on the ground in a column about 20 feet from the throwing area. This represents your team's boule being blocked both in front and behind by the other team's boules.

8. Toss your boule hard at the front boule, attempting to knock it into the middle boule which will in turn hit the back boule. The goal is to move the front and back boules while leaving the middle boule in place.

9. Move the entire target back three feet with every successful hit. Repeat as desired.

Tags: about feet, about feet from, back three, back three feet, feet from

Make Easter Egg Candy

Make Easter Egg Candy

Holidays and candy just seem to go together. Easter, especially, is a fantastic time to get into your kitchen and whip up some sweet, colorful treats. The thought of making your own Easter candies may seem daunting, but it's a simple process. You'll have a blast choosing your own shapes, colors and flavors---with delicious results.

Instructions

1. Place 2 cups of colored melting wafers in a microwave-safe bowl. Heat it in your microwave on 50 percent power for 1 minute. Remove the bowl and stir well. Repeat until the candy is completely melted. Use spring colors for your melting wafers, like pink, green, lilac, yellow and blue.

2. Pour the melted candy into a plastic squeeze bottle.

3. Squeeze a small dollop of candy into each Easter egg mold cavity (exact dollop size will depend on the size of the cavities). Then, using your pastry brush, spread the candy up the sides of the cavities. Place the mold in the freezer for approximately 5 minutes or until the candy has hardened.

4. Repeat Step 3 at least two more times to build a thick candy coating for your creme. Hold your molds up to the light to check for any thin spots.

5. Snip off the end of your prepackaged flavored creme with a pair of scissors. Squeeze the filling into each of the hardened candy shells, stopping approximately 1/8 inch from the top (this space is necessary so that you can top off the cavities with more colored candy coating). Place your filled candies in the freezer for 2 minutes just to firm them up a bit.

6. Remove your molds from the freezer. Using your squeeze bottle, top off your candies with more colored coating. Start from the center of the candies and work out toward the edges. Very gently tap the sides of the molds with your hands to even out the candy, then place the molds in your freezer for 10 to 15 minutes or until the candies are firm.

7. Remove the molds from your freezer. Turn them upside down. The Easter egg candies should pop right out. If they don't, try gently tapping the back of the cavities. If they still won't pop out, they may need to spend a few more minutes in the freezer.

8. Store your candy at room temperature in an airtight container.

Tags: candy coating, candy into, Easter candies, Easter Candy, freezer minutes, into each, Make Easter

How Make Chili Thicker

How Can I Make Chili Thicker?

A bowl of thick, homemade chili is the perfect way to warm up after a cold day. Chili is often relegated to the soup category at restaurants and not always considered an actual meal. However, a bowl of chili can be an entire meal if made thicker and heartier. Whether you are using a crock pot or a stove top, any recipe for chili, with a few simple tips, will become easy to make deliciously thick.

Instructions

1. Use less water than your recipe requires. Typically, halving the amount of water will thicken up your chili sufficiently.

2. Use more of whatever your base substance is in the chili--whether ground beef, turkey, tofu or beans--than the recipe calls for. Instead of using less water, use the same amount of water as the recipe calls for, but add more meat or beans, and your chili will also become thicker.

3. Drain your tomatoes or beans if you are using canned items. Ideally, if you have the time, use dried beans and fresh tomatoes as simmering them with the rest of the ingredients will cook them sufficiently, and they will absorb some of the liquid.

4. Combine a tablespoon of cornstarch, corn flour, corn meal, masa harina or even regular flour with a quarter cup of water and stir into your chili.

5. Cook your chili on a lower temperature for a longer time to give it extra time to thicken.

6. Add tomato paste. In some recipes this works better than flour as it keeps a tomato-based taste but is a thickener as well.

7. Add cheese, sour cream, crackers or chips to the chili before serving.

Tags: your chili, amount water, Chili Thicker, less water, Make Chili, Make Chili Thicker, recipe calls

Tone Down Hot Spices

Though flavorful, too much spicy heat can render a dish inedible.

Hot spice can either make or break your dish. Without spice, the dish lacks in flavor; with too much, the dish is uncomfortably hot and inedible. The easiest way to prevent over-spicing is to add peppers and spice slowly, tasting after each addition. If, however, too much spice has been added, there are a few tricks you can implement before and after serving to help tone down the spiciness and help salvage the meal.

Instructions

1. The easiest way to tone down hot spices during or after cooking is to add a dairy product to it. To cool an item before serving, stir the dairy product directly into dishes including curry or chili. Add plain yogurt, milk, coconut milk or sour cream and stir. Dairy also can be used after serving as a cooling condiment. Cucumber raita made from plain yogurt and cucumbers is a typical condiment used for cooling spicy Indian or Asian foods. Adding sour cream to hot chili or other Mexican food items will help dull the spice.

2. Mix sugar or honey into the dish. As a flavor, sweet counterbalances spice, so adding a small amount of something sweet such as sugar, honey or agave nectar can help to balance out the heat. Adding sugar or honey, however, does change the flavor, which should be kept in mind. Add only 1 tsp. at a time, and taste until properly balanced.

3. Add more nonspice ingredients to spread the spice out. The common-sense solution to toning down spiciness is to simply add more bulk ingredients in order to dilute the spice. If you are making chili, add more beans, canned tomatoes, vegetables and meat. If you are making a curry, add potatoes and extra vegetables. If the spice is extreme, make an entire new batch minus the spices, and mix the two together.

4. Stir in ½ tsp of baking soda to balance the pH. Baking soda can be added to a recipe to help neutralize the spice. Only add ½ tsp at a time, increasing until the right level of spiciness is reached.

5. Squeeze a lemon or lime into the dish. Similar to baking soda, citric acid helps to combat the alkaline present in capsicum, which produces the burning spiciness of peppers. Squeeze whole lemons into the dish, and offer wedges on the table for guests to squeeze onto their own portions.

6. Serve the spicy dish over potatoes or rice. If nothing can be done to tone down the spiciness of the dish during its preparation, serve it along with plenty of rice, pasta, potatoes or any other starchy food to spread out the spice so that less is consumed with each bite.

Tags: down spiciness, into dish, sugar honey, after serving, baking soda

Make Garlicky Pickles

Pickling is one of the simpler domestic arts.

Pickling isn't as difficult as you might imagine. With the most minimal cooking ability (and enough jars) you can make delicious, zesty pickles with this simple but rewarding recipe.

Instructions

1. Place the cucumbers in a large bowl filled with cold water and ice as soon as possible. The cukes don't have to be submerged, but they all should be in the water as much as possible.

2. Pour the vinegar, water and pickling salt together into an appropriately sized pot, and bring them to a boil as you prepare the jars.

3. Divide the garlic, peppercorns, dill seeds (and/or dill sprigs-one per jar), mustard seeds and cucumbers among the Mason jars.

4. Pour the boiling solution of vinegar, salt and water into the individual jars. Fill each jar with the liquid, covering the cucumbers if possible, but not overfilling the jar.

5. Cover each jar as quickly as possible and invert it on a hard, flat surface.

6. Keep the jars upside down for about an hour or until they are quite cool. After this you may store them in a dry, room-temperature area, until they are opened. Wait at least 24 hours before opening-the longer you wait, the stronger the flavor will be-and refrigerate opened jars.

Tags: until they

Can Tomato Soup Without A Pressure Canner

Tomato soup

Home canning, when done safely, is a great way to stock your shelves with the food you love. The methods for home canning require only a few materials that you probably already have in your kitchen. By canning your own tomato soup, you can enjoy your favorite recipes throughout the year without having to cook up a new batch every time.

Instructions

1. Wash the mason jars and their lids thoroughly in hot soapy water.

2. Sterilize the jars by boiling water in the large pot and placing the jars in the boiling water for 10 minutes. Sterilize the lids by pouring boiling water over them in a bowl, but be sure not to boil them because it will ruin the seal.

3. Remove the jars from the boiling water.

4. Ladle the tomato soup into the mason jars to within a half inch of the top and then fill the rest with boiling water by ladling boiling water into the jars.

5. Wipe the top of the jar and screw on the lids. Stop turning when you feel resistance.

6. Fill the large pot half full with water. Boil the water to 180 degrees Fahrenheit.

7. Lower the jars into the boiling water. The water level should be at least 2 inches above the jars.

8. Cover the pot and keep the water at a low, constant boil.

9. Remove the jars from the boiling water with the tongs after 10 minutes . As the jars cool, you should hear a popping sound that indicates the vacuum seal has pulled the lid into place. Let the jars stand at room temperature for 24 hours before testing the seals.

10. Remove the metal rings of the lid to see if the lid is sealed. Press the center of each lid to check if it moves. They should not. Jars that did not seal properly should be put in the refrigerator, and the soup should be eaten within a few days.

11. Store jars in cool and dark place. For best results, use the soup within a year.

Tags: boiling water, from boiling, from boiling water, jars boiling, jars boiling water

Slice Cheese

If you have a block of soft or hard cheese, you'll probably want to serve it in slices for your guests to enjoy. You can leave sliced cheese out for sandwiches or for guests to snack on as part of a cheese platter. Ideally, your cheese should look professionally sliced.

Instructions

1. Lay out the block of cheese on the cutting board. Unwrap any packaging that covers the cheese and discard.

2. Get a cheese knife to slice the block of cheese. This knife's unique design helps cut the cheese without causing the cheese to stick to it. A cheese knife with holes can prevent sticking from occurring. If you don't have a cheese knife, slice the block with a very sharp knife.

3. Take the dry knife and start slicing through the block of cheese. You'll want to cut in one fluid motion and avoid sawing away at the cheese.

4. Push the cheese forward once you slice it. Rock the knife back and forth if the cheese will not leave the knife's surface. Repeat the process until you slice enough cheese for your guests. You can leave the rest of the block out or wrap and store it.

Tags: block cheese, cheese knife, cheese knife slice, knife slice, knife slice block

Preserve Raw Potatoes

Preserve your potatoes shortly after harvesting them.

When potatoes are first harvested, they can only be left out for a few hours before they start to change chemically. This chemical change leads to a decrease in vitamins and minerals, including potassium, copper and Vitamin B6. The taste and color of the potato will also change as it starts to rot. It is best to eat potatoes shortly after harvesting, since this is when they are most nutritious. However, if you preserve potatoes right away, they will last for a long time and keep the majority of their nutritional content.

Instructions

1. Keep your potatoes out of the sun. Exposing potatoes to light will cause their skin to turn green, which makes them toxic to humans.

2. Store potatoes in breathable materials. Raw potatoes last longer when they can breathe. Place the potatoes in a brown paper bag or burlap sack.

3. Place the bag in a cool, dark area with ventilation. Store the bag in your laundry room, garage, basement, or any area of your home that is dark, cool and has good air circulation.

4. Avoid refrigerating raw potatoes. Refrigerators are too cold and are not ventilated, which will cause potatoes to turn brown and alter their taste.

Tags: after harvesting, potatoes shortly, potatoes shortly after, shortly after, shortly after harvesting

Preserve Food By Pickling

Pickling is one of the oldest known ways of preserving food and liquids. Pickling is accomplished by inducing a fermenting process using vinegar, brine or oils that penetrate the food and maintain its value while preventing deterioration for a longer period. In the Western World, mostly vegetables and fruits are pickled, although eggs and meats are sometimes used.

Instructions

1. Follow pickling recipes exactly. It is important that basic ingredients are used in specific proportions to achieve the acidity necessary to complete the pickling process. Don't change quantities of an ingredient or substitute one for another.

2. Weigh your ingredients to get the best results. Many recipes will call for specific amounts by weight. If you have a scale, this is the best way to go since precise amounts are needed to achieve consistent flavor and texture.

3. Sterilize all your utensils and canning jars before packing them with the pickled product. This is achieved by boiling jars, lids, rims and sieves for 5 minutes then allowing them to dry on a clean towel while you are preparing the food product.

4. Seal your jars in a pressure canner or a water bath. Your recipe will recommend which one to use. A water bath consists of placing the closed jars in a large pot filled with water over the level of the lids and allowing it to boil for a pre-determined amount of time, usually 5 or 10 minutes. A pressure canner is required for non-acidic vegetables and meat products. It intensifies the heat in the pan and seals the lid with greater efficiency.

5. Keep the jars undisturbed for 24 hours, after processing, and then check the seal by pressing down the middle of each lid. A properly-sealed jar will not have any room to depress the center. If you can move the lid, it hasn't sealed properly. Either re-process it or discard it, whichever your recipe states.

6. Attend your county fair to see the variety of locally-grown foods being pickled in your area. Fresh produce makes the best-tasting end product. The fair is also a good place to get award-winning recipes since the contestants have to list their ingredients and the process they used.

Tags: pressure canner, water bath

Bake Butter Cookies

Butter cookie recipes have been passed down from generation to generation. They are easy to bake and melt in your mouth delicious. Like the name states, their distinct flavor comes from butter. Follow these tips to bake your very own butter cookies.

Instructions

1. Use an electric mixer to beat the sugar and butter together until creamy. Add in vanilla and egg and continue to beat until thoroughly mixed.

2. Mix flour, salt and baking powder together in a separate, small mixing bowl using a wire whisk.

3. Slowly add the flour mixture into the larger bowl with the creamed ingredients. Mix all ingredients together using the electric mixer until well blended.

4. Scoop dough onto a sheet of wax paper, and use your hands to shape the dough into a log 12 inches in length. Fold the edges of the wax paper around the log and place it in the refrigerator to chill for three to four hours.

5. Preheat oven to 350 degrees F. Take dough out of fridge when firm, and use your hands to shape it into 2-inch balls. Place the balls onto a baking sheet, two inches apart.

6. Bake cookies for 15 minutes or until light golden brown. Remove cookies from oven and place on wire racks to cool.

Tags: electric mixer, hands shape, your hands, your hands shape

Pour A Draft Beer

Pouring the perfect draft (or draught) beer is an art and a key part of the entire flavor experience. Though there are small variations between pouring different types of beers (such as an ale versus a pilsner), the following technique offers some general guidance on successfully pour a draft beer.

Instructions

1. Use a clean glass. Soap residue, oils, dirt or even the remains of a previous beer may prevent a good head, or foam, from forming on the beer and affect the taste.

2. Place a few fingers behind the tap lever close to the faucet, keeping your thumb in front rather than just grabbing the top. Open the faucet completely. Opening it slowly or incompletely creates too much foam.

3. Hold the glass at a 45-degree angle just below the spout. Target the middle of the slope of the glass.

4. Bring the glass gradually to a vertical position halfway through your pour, aiming the stream into the middle of the glass.

5. Add distance slowly between the spout and the top of your glass as you pour to create a good head. Head on beer is necessary to release the beer's fragrance and taste. Optimal head size depends on the type of beer, but between a finger's width and 1 ? inches is a good rule of thumb.

6. Flip the tap back quickly with your thumb to close the faucet.

Tags: close faucet, good head, your thumb

German Restaurants In Michigan

It is most fitting to find well-established German restaurants in the state of Michigan. Making up one-fourth of the population of the state, according to the Detroit News, German immigrants were heavily recruited to come to the state in the 1800s to work farms and settle the area. Many German settlers maintained their own communities by relocating to nearby Macomb County. Longtime German restaurants still serve the widespread German community in Michigan.

The Dakota Inn Detroit

Visiting The Dakota Inn is akin to stepping into the pages of Detroit dining history. Opened in 1933 and family owned and operated in the same building ever since, The Dakota Inn was transformed to its present day Rathskeller by Karl Kutz, who envisioned opening a restaurant in the heart of Detroit's German community. The former Chinese laundry facility is still open today serving traditional German fare for lunch and dinner and producing an annual outdoor Oktoberfest beer garden event. The building was added to the Michigan State Register of Historic Sites in 1988.

The menu consists of traditional dishes such as German style potato pancakes, Reuben soup, sausage and cheese boards and house specialty schnitzels served complete with a tossed salad and bread sticks. A beer menu is available for those who choose to imbibe. Bratwurst, knackwurst, sauerbraten, rouladen, cheese spatzel and a vegetarian plate can also be found on the menu. Order apple strudel or German chocolate cake for dessert if you can find the room.

The Dakota Inn is open for lunch Wednesday through Friday and serves dinner Thursday through Saturday. Entertainment accompanies your meal on Friday and Saturday nights.

The Dakota Inn

17324 John R. Street

Detroit, Michigan

313-867-9722

dakota-inn.com

Richter's Chalet Dearborn

Open Tuesday through Sunday, the award-winning Richter's Chalet has been serving traditional German food in a family friendly atmosphere for 38 years. Home to multiple kudos and rave reviews from the Detroit Free Press, Detroit Metromix, Detroit News, Detroit Times and the city of Dearborn, Richter's Chalet serves lunch and dinner Tuesday through Sunday. The Richter family is still in charge of the pastries but has trained house chefs in the preparation techniques of the rest of their German fare. House specialties such as beef stroganoff, veal goulash, schnitzel a la holstein, rindsrolade and fresh lake perch come with a slice of pie. Veal oscar, rahm schnitzel , grilled Bavarian chicken and knockwurst are all featured on the daily entree menu, which includes traditional American dishes and a children's menu as well. Accompany your meal with a large selection of German sides or potato pancakes, which are always on the menu. Leave room for dessert. A selection of German pastries made on site completes the menu.

Richter's Chalet

23920 Michigan Avenue

Dearborn, MI 48124-1833

313-565-0484

richterschalet.com

Heidelberg Restaurant Ann Arbor

If you happen to find yourself in Ann Arbor seeking German food, look no further than the Heidelberg Restaurant. Open Monday through Saturday from the lunch hour to 2:00 in the morning, and for dinner on Sundays, the Heidelburg offers a dining room and rathskeller bar to dining patrons. Traditional German, American and kid's fare menus are served in the family friendly Alpine Dining room. You can order German marinated herring while other family members enjoy a choice house steak. Order a German beer or lager from the selection of 14 beers on tap in the rathskeller. It is the rathskeller with it's German wines, beer and cognacs that keeps the place open until the wee hours of the morning.

Heidelberg Restaurant

215 N. Main St.

Ann Arbor, MI 48104

734-663-7758

heidelbergannarbor.com

Tags: Richter Chalet, Heidelberg Restaurant, Detroit News, family friendly, German community, German fare, German food

Thicken A Strawberry Cheeseball

Combining the richness of cream cheese with the sweetness of strawberries makes a perfect appetizer.

Cheese balls are a simple and tasteful addition to any appetizer plate at either a formal party or casual gathering. However, since they are usually made out of a softer cheese and have ingredients that are high in water content, such as strawberries, the balls often can become too soft if left for long periods of time. By adding a thickener to the strawberry cheese ball while creating it, the cheese can be made firmer and has a greater ability to stand up to heat. Add this to my Recipe Box.

Instructions

1. Break the cream cheese ball, if previously made, in to the bowl. If not, add all the ingredients needed for the recipe.

2. Sprinkle the graham crackers on the mixture. Combine them evenly in to the cheese using your hands. The crackers will absorb moisture from the surrounding cheese while adding extra flavor.

3. Pour the powdered vanilla pudding mix into the bowl. Combine the contents thoroughly using your hands. Make sure that there is no granules of powder left. The thickeners for the pudding will help stabilize the cheese and draw out some of the moisture to help set it.

4. Press the ingredients in to a ball shape in the bowl. Roll it between your palms to smooth it, if you desire.

5. Wrap the cheese ball in plastic wrap. Place it in the refrigerator and let it set for four hours. Remove immediately before serving for the best results.

Tags: cheese ball, cream cheese, using your, using your hands, your hands

What Effect Does Oil Have On Water Plants

Leaking oil wells lead to environmental exposure.

In the ocean, the smallest plants and creatures can have the greatest impact. When oil contamination affects plants on the microscopic level, animals and entire ecosystems are placed at risk. Nature has its own safeguards against oil contamination, but these processes are designed to work slowly over time. The 2010 Deepwater Horizon oil spill in the Gulf of Mexico dumped an estimated 80,000 barrels of oil into the water each day. Scientists closely monitored the long-term effects of this spill on both marine plants and animals in the Gulf.

Natural Sources

The largest source of oil in the water is natural seepage from beneath the seafloor. The Air and Waste Management Association estimates that as much as 1.5 million barrels of oil a year can be attributed to natural seeps in the ocean. Through a process called bio-remediation, natural chemical processes and tiny organisms break down the oil slowly over time.

Increased Drilling

Offshore oil drilling has reached depths of 3,500 meters or more, opening more than 40 percent of the world's oceans for potential deep-water drilling. An extensive study conducted by the National Oceanic and Atmospheric Administration places oil and gas drilling very high among the potential dangers to marine ecosystems. It is second only to excessive fishing and trawling of the seafloor.

Oxygen Depletion

The 2010 pipeline spill in the Gulf of Mexico formed enormous plumes of oil and gas beneath the water's surface. Scientists measure one of the largest plumes at 10 miles long, three miles wide and 300 feet thick. An MSNBC article reports on the true impact these oil plumes are having on the marine ecosystem. The greatest danger from these towering plumes is their effects on oxygen levels in the water. A spokesman from the National Institute for Undersea Science and Technology forecast the possibility of large "dead zones" where the oxygen levels fall too low to support marine life.

Altered Underwater Conditions

OIl drilling affects the living conditions of water plants and the animals that depend on them for survival. A NOAA study points out that cutting fluids and drilling mud can be toxic to coral reef systems. According to the agency, drilling wastes pose an even greater danger to the less resistant deep-sea communities. The additional sand from the drilling process can also alter currents and disturb the flow of nutrients essential to water flora.

Effects on the Food Chain

The Air and Waste Management Association reports that oil interferes with the germination and growth of marine plants. Tiny plants such as kelp and phytoplankton are the basic units of the marine food chain. When floating oil slicks contaminate these plants, they have a catastrophic effect on the food chain. The toxins from the oil are passed along to the fish that feed on the marine plants. The process continues exponentially and can cause serious disturbances in the world food market.

Tags: marine plants, Gulf Mexico, Management Association, over time, oxygen levels, plants animals, slowly over

Smoke A Kielbasa

Smoked kielbasa can be stored in a refrigerator for up to one week.

Kielbasa is a traditional polish sausage made with coarsely ground lean pork and beef, along with many spices, such as marjoram and garlic. Unlike many cooked sausages, smoked Kielbasa will still need to be cooked before it can be safely eaten. The main purpose of smoking, in regards to polish sausage, is to give the sausage a distinct appearance and a unique, smoky taste. The sausage you smoke can either be bought from a store, or made at home with raw ingredients according to your recipe of choice.

Instructions

1. Hang cured kielbasa and let dry for an hour. Do not allow the sausage links to touch each other.

2. Smoke the dried kielbasa in a smokehouse for 1 hour at 120 degrees F.

3. Increase the temperature to 150 degrees F, and continue to smoke for another hour.

4. Increase the temperature to 170 degrees F and cook for two more hours or until the internal temperature of the sausage reaches 141 degrees F.

5. Remove the kielbasa from the smokehouse. Spray with warm water for about 30 seconds.

6. Move the kielbasa to a tub filled with ice water and let sit for about 25 minutes. Alternatively, you can spray it with cold water until the internal temperature reaches 100 degrees F.

7. Let the kielbasa dry for one to two hours, and store in a refrigerator.

Tags: Increase temperature, Increase temperature degrees, internal temperature, polish sausage, reaches degrees

Make Syrup

Syrup adds a shot of flavor to desserts and drinks.

Whether you want maple syrup to pour over waffles, a simple syrup to brush cake layers with or a fruit syrup to add the final touch to ice cream or custard, consider making your own. The process is easy and once you know the basic method you can vary the flavors to suit any occasion.

Instructions

1. Learn to make a basic syrup to which you can add an infinite variety of ingredients to customize it to the occasion at hand. The general rule is to use 2 parts of sugar to 1 part of water, stirring them together in a saucepan and bringing to a slow boil. Allow the liquid to simmer for 2 or 3 minutes and remove from the heat.

2. Add prepared liquid flavoring to your syrup. You can use maple or vanilla flavoring or any other extract or flavored oil but be sure to add it after you remove your syrup from the heat. Boiling reduces the strength of the flavoring.

3. Reduce fruit to a liquid for delicious syrup to use on pancakes, over ice cream or blended in ice-cold smoothies. Substitute the water called for in the original basic syrup recipe with an equal amount of liquid derived from reduced fruit. See Step 4.

4. Wash and boil your choice of strawberries, blueberries, peaches or another fruit until the fruit is soft and falls apart when you stir the liquid. Strain to remove fruit pieces and use the liquid in your basic syrup recipe, preparing it in the same way.

5. Add chocolate liquor to the basic syrup recipe for adult syrup to flavor hot or iced coffee. Alternately, use different liquor, such as rum or schnapps and use as an ingredient in an after-dinner drink.

6. Surprise your summer guests with ice cream sundaes, slathered in marshmallow syrup by adding 1 package of unflavored gelatin to ¼ cup of water in a mixer bowl while cooking your basic syrup. Turn the mixer on high and pour the syrup into the gelatin mixture, taking care to pour it down the side of the bowl. Mix on high for 5 minutes and serve warm.

Tags: basic syrup, basic syrup recipe, syrup recipe, from heat, your basic, your basic syrup

Clean Leeks

Leeks can be more difficult to clean than other vegetables because they grow in sandy soil. Here's what you must do to make sure that your leeks are clean enough to use in your recipe.

Instructions

1. Remove the top few inches of the dark green leaves of the leek using a sharp knife. These dark green leaves are not tender, so discard them.

2. Cut off the entire root of the leek with a sharp knife and discard it.

3. Slice the lengthwise pieces of leek using a sharp knife. Hold the layers of leek together with your hand when you are slice the leek. Cut the leek into pieces you need for your recipe.

4. Place the leek slices into a bowl filled with cold water.

5. Swish the pieces of leek around in the bowl of water with your hands. Rub the leek pieces to remove any sand and dirt that may be on the slices.

6. Strain the slices of leek using a strainer. Rinse them with cold running water.

7. Check the leek slices. If you see any dirt or sand, repeat the previous steps with a fresh bowl of cold water until the leeks are clean.

8. Dry the clean slices on paper towels and use the them as directed by your recipe.

Tags: leek using, sharp knife, your recipe, cold water, dark green, dark green leaves, green leaves

Eat A Clove Of Raw Garlic

Garlic has been used for thousands of years as a way to combat illness.

Garlic has been used for thousands of years as both food and medicine. Soldiers up until the end of World War II were given garlic to help prevent infection and gangrene. Rich in antioxidants, garlic can help protect against heart disease and cancer and is effective at treating the common cold. To gain the full benefits of a garlic clove, it is recommended that an adult eat between 2 and 4 grams of fresh garlic per day. One clove of garlic is generally equal to 1 gram.

Instructions

1. Peel a clove of garlic off the bulb and lay it down on a cutting board.

2. Place the flat side of your chef's knife on the glove and hit it once firmly with your closed hand to break the skin off the garlic. The garlic will be slightly smashed, but not completely.

3. Separate the skin from the garlic clove. Sprinkle it with salt, if you like, then chop the clove into small pieces.

4. Toss the garlic into a salad, use it to top cooked eggs or add it to other meals. Cut the peeled clove into slices, if you don't like the taste of garlic or the clove is too strong.

5. You can also swallow the cut pieces like pills.

Tags: garlic clove, been used, been used thousands, clove garlic, clove into

Suggested Snack Foods For Diabetes

A healthy cucumber snack

According to the American Diabetes Association, over 23 million people in the United States suffer from some type of diabetes. Diabetes is a medical condition in which the pancreas either produces no insulin or not enough to effectively turn your body's blood glucose into energy. Medication, a consistent exercise regime and a healthy diet are critical to the proper management of diabetes.

Glycemic Index

Carbohydrates provide your body with glucose, but not all carbohydrates are created equal. The amount of glucose carbohydrates supply you with depends on the amount of carbohydrates eaten, the type of carbohydrate it is and how or if it is cooked.

In 1981, nutritionists at the University of Toronto developed a Glycemic Index (GI). The GI rates foods on a scale of 1 through 100 depending on how beneficial the food is and how fast it raises your blood sugar. Pure glucose is rated 100.

Using bread as an example, 100% stone-ground whole wheat or pumpernickel bread has a low GI value of less than 55. Whole wheat, rye and pita bread have a medium GI value between 56 and 69. White bread has a high GI value of 70 or higher. In this case, the higher the fiber content, the lower the GI value. Fats work similarly--the higher the fat content, the lower the GI value.

While the GI value of a food will give you an approximation of how beneficial it is, it does not take serving size into consideration. Portion sizes need to be managed on a per-meal basis.

Some snack foods that have a low GI value are most fruits and non-starchy vegetables, peanuts, popcorn or muesli.

"Free Foods"

There are some foods that are considered to "free foods" for diabetics. A free food is one that contains less than 20 calories and 5 grams (or less) of carbohydrates per serving. These foods can be eaten in moderation without significantly impacting blood glucose levels.

Some healthy snacks from the free foods list are sugar-free gelatin, or dill pickles. Carrots, celery, cauliflower or green beans can be tossed or dipped in some fat-free salad dressing as well.

There are many condiments that are also considered free foods. You can take a base food with a low GI value and combine it with a condiment from the free food list. One tablespoon of fat-free cream cheese also holds a place on the free food list. Spread it on some toasted 100% stone-ground whole wheat bread for a filling snack.

Carbohydrate Counting

Carbohydrate counting is another method for helping plan your meals and snacks. Carbohydrates raise your blood glucose level, so it is important to maintain a low-carbohydrate diet. An average carbohydrate intake at a meal is approximately 45 to 60 grams, although that number varies depending on a number of factors.

Some typical foods that contain carbohydrates are breads, cereals, rice, pasta, crackers, yogurt, dried beans, soy products, potatoes, corn and any food with processed sugar in it. The nutrition label on packaged foods will indicate serving size and grams of carbohydrates for that serving size.

If you want to eat a snack that contains carbohydrates, simply deduct the grams from the carbohydrates you eat at your next meal, or work with a nutritionist to figure out ways to incorporate snacks within your daily meal plan.

Tags: blood glucose, foods that, free food, serving size, 100% stone-ground, 100% stone-ground whole, considered free

Which Dried Spices Work Best On Baked Chicken

Chicken works well with many varied spices.

Chicken is an incredibly versatile member of the poultry family and is able to absorb flavors from any cuisine. Whether you want a dish that's spicy, earthy, herbaceous, peppery or any combination thereof, baked chicken is a great vessel for the concentrated flavors of dried spices. Certain dried spices and herbs have a special affinity for chicken.

Mediterranean Spices

For a chicken dish that evokes the flavors of Italy or the south of France, rub chicken with a combination of Mediterranean herbs and spices before cooking. With its woody, floral, pine-like flavor, rosemary adds a pungent aromatic character to chicken. Thyme adds a fresh, fragrant quality that matches perfectly with lemon and pepper. Oregano's warm, pungent flavor adds depth and a little spice. A classic pairing with all types of poultry, sage has a powerful flavor and should be used sparingly, but matches beautifully with chicken.

Latin Spices

South American, Caribbean, and Mexican spices bring a fragrant heat to chicken. Cinnamon, highly fragrant and spicy, adds warmth and sweetness. It is especially fine when mixed with other spices, such as earthy cumin. Mexican oregano is more pungent than its European counterpart, which helps it stand up to other heavy Latin spices, such as chili powder.

Indian Spices

Curry powder or garam masala are an easy way to add Indian flavor to chicken, or you can create your own spice combination. Coriander seeds can be toasted and ground to create a sweet, pungent, slightly citrusy flavor, particularly suited to a mix with cumin. Cardomom adds a pungent aroma, while fenugreek adds a rich bitter flavor. Turmeric rubbed on chicken gives it a pleasing, bright yellow color.

North African Spices

Ras el hanout, a spice mix that hails from Morocco, is delicious on chicken. It can be daunting to make as certain recipes involve more than 20 spices, but it can also be bought commercially. White and black pepper add punch, cumin and coriander add an earthy base, cinnamon, nutmeg, allspice, ginger and clove add warmth and sweetness, and cayenne pepper brings heat. Individual recipes vary depending on taste and tradition.

East Asian Spices

Chinese five-spice powder is a wonderful mixture to rub on chicken. It mixes the warmth and spice of clove and cinnamon, the heat and bite of Szechuan peppercorn, and the mild aroma of fennel seed, with a licorice note of star anise. The combination of these spices creates a harmonious whole. If making your own spice mix, know that star anise can be an overwhelming flavor, so use sparingly.

Tags: adds pungent, dish that, spices such, star anise, warmth sweetness

Make Miracle Maid Meat Loaf

The original recipe for this meatloaf was found in the book that came with Miracle Maid waterless cookware. Originally, the meatloaf was cooked in a demo electric frying pan in butter with potatoes around it. In the 1970s, home cookware demonstrations brought families extra cash. Demonstrator wives helped men cook all-in-one meals, which was the heart of the sales pitch -- cookware that could make dinner easy enough for a man to make. However, no one read the company instructions! Each cooking demonstrator gave the newest audience a quick demo of the meal and sent them off to make their millions, and each version was a little different. The following is a recipe version that was passed down by word of mouth.

Instructions

1. Preheat oven to 325 degrees F.

2. Place all ingredients in a large bowl. It will look quite sloppy.

3. Mix well with a spoon. It is beneficial to knead this mix like bread dough. The more you knead the ingredients, the firmer the meat loaf you will obtain.

4. Place the meat in a loaf pan and cook for about 45 minutes.

5. Serves 6

Tags: meat loaf, Miracle Maid

Health Benefits Of Grapefruits

Not just a delicious, tangy fruit, the grapefruit contains many disease-fighting compounds and helps keep the body functioning properly. Most people associate citrus with immune-boosting vitamin C; however grapefruits are also loaded with other essential healing properties.

History

Grapefruits are available year-round but are in season from winter through early spring. They're generally four to six inches in diameter and come in pink and white seedless varieties. Related to the orange, lemon and pomelo, grapefruits are thought to be a possible breeding between the orange and pomelo.

Powerful Antioxidants and Vitamin C

Researchers recently found that red and white grapefruits contain antioxidants that may reduce the risk of heart disease. Lycopene -- the same element that gives grapefruits its rich colors -- has tumor-fighting properties. Also, vitamin C supports the immune system and reduces cold symptoms. The antioxidants and high levels of vitamin C work together to prevent free radical damage, which reduces the severity of inflammatory conditions such as asthma and rheumatoid arthritis.

Other health benefits

Grapefruits also help support prostate health because the compound naringenein helps repair damage in the DNA of prostate cells. The pectin in grapefruits is a form of soluble fiber that slows down the progression of atherosclerosis and reduces LDL cholesterol levels. Also, consuming grapefruits means a lower risk of developing kidney stones. Finally, phytonutrients called liminoids inhibit tumor growth and production. This works with the liver and helps to make toxic compounds more water soluble in the body for more efficient excretion.

Weight Loss

The March 2006 issue of "Journal of Medicinal Food" featured a 12-week study of 100 obese men and women. When those being tested consumed a half of a grapefruit before meals, it resulted in a pound loss. Grapefruits also lower insulin levels in the blood, which can help with weight loss. In addition, less insulin in the blood helps the body to use energy appropriately and not store it as fat.

Storing and using

Grapefruits don't have to be perfect in color to be beneficial. Watch for soft spots, overly rough or wrinkled skin. These may be signs of poor flavor. A grapefruit is ripe and full of antioxidants when it's firm and slightly springy with applied pressure. Enjoy a grapefruit much as you would an orange, or drink fresh-squeezed grapefruit juice.

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Tell If A Spice Is Stale

No cook ever likes to find a stale spice in his kitchen cabinet. To avoid having stale spices in your kitchen, you should check your spices for freshness on a regular basis. To do this, follow these simple steps.

Instructions

1. Look closely at the spice for any signs of caking. Caking indicates moisture exposure, which likely means that the spice is old and stale.

2. Observe the color of the spice. If you note any fading in the color of the spice, the spice has likely lost flavor potency and you should replace it.

3. Crush or rub the spice in the palm of your hand and smell. If the spice doesn't smell strong and vibrant, discard the stale spice.

4. Taste some of the spice. A spice that doesn't taste bold and flavorful has gone stale. Replace this spice with a fresh one.

5. Read the expiration date on the spice bottle, jar or canister. Most newer spices have such a date printed on the container, and you can use this date as a guideline when determining if a spice has gone stale.

6. Use the McCormick fresh tester online to determine the age of McCormick spices. If you are checking McCormick spices for freshness and don't see a best by date on the spice container, the online fresh tester comes in handy. Just enter the code from the bottom of the spice container and the online fresh tester helps you determine the spice's age and expiration date.

Tags: fresh tester, color spice, container online, container online fresh, date spice

Buy A Good Bourbon

The popularity of bourbon whiskey has increased in recent years, due to the emergence of several exceptional and smooth varieties. By carefully fermenting and aging bourbon, distilleries have been able to refine their products to the point at which they are enjoying unprecedented popularity. By learning about bourbon differences, you will be able to buy a good or even great bottle of bourbon for a fair price.

Instructions

1. Buy a good bourbon by trying one of the many newer, high-end bourbons that have been introduced recently in the United States, comparing these spirits to more traditional bourbons. These newer bourbons have generally been aged in oak caskets for a number of years in the same way as single-malt scotches. They produce smoother, more drinkable whiskey.

2. Attend a tasting competition, such as the International Wine and Spirits Competition, to try a variety of bourbon and determine which kinds appeal to your taste buds. Many of these competitions also feature seminars and clinics on identify a good bourbon and will allow you to buy a bottle of the one you enjoy the most.

3. Try a selection of high-end bourbon whiskeys at a local bar or pub, which will allow you to sample various brands without having to buy a whole bottle. Remember to pace yourself, however, since drinking a multitude of whiskeys in one sitting is a recipe for disaster, especially if you can't remember which one you liked the most.

4. Ask the proprietor of a local liquor emporium to recommend a good bourbon for you to buy. Be sure to tell him your priority when it comes to bourbon, whether it is smoothness, drinkability or even potency.

5. Use online resources, such as the Bourbon Enthusiast website, to learn more about premium bourbons (see Resources below). Bourbon Enthusiast contains news, reviews and recommendations concerning bourbon. It even features online discussion forums in which you can ask others which bourbon you should buy.

Tags: Bourbon Enthusiast, good bourbon, have been, will allow

Carve Fruit As A Center Piece

When you create a sculpted fruit centerpiece for your dining room table, you are making both a colorful eye-catching center of attention and a delicious addition to your party menu. Without a lot of work, a watermelon basket and pineapple boats will make a festive statement the minute guests walk in the door. And what a bonus for health conscious partygoers to know they can partake in those appealing treats with a clear conscience.

Instructions

1. Select the watermelon, the pineapple, and the various fruits you will use as the "filling" for your centerpiece. When choosing a watermelon, you want one that's long rather than round and, ideally, flat enough on the bottom so it won't roll. The pineapple should be large. For fresh fruit, choose whatever fruits are in season, but try a variety of colors. For example, you might select kiwi and green grapes, bananas, cantaloupe and purple grapes.

2. Use a marker to draw the basket shape onto the watermelon. (See Resource section.) You are simply cutting away the top section of the watermelon and leaving the "handle" on top. Using a carving knife, cut out the basket. Next, cut the pineapple in half; cut completely through the length of the pineapple. Make sure you leave the greenery on the pineapple intact.

3. Scoop the pineapple out of the pineapple "boat," cutting it into bite-size pieces. Set aside. Scrape out any remaining pineapple to give the deepest depression possible. Use a melon ball scoop to make balls from the watermelon. Set aside. Scrape out the remaining watermelon from the bottom of the basket.

4. Slice or cube the other fruits, except the grapes. Kiwi is best cut into fairly thick slices to keep it from falling apart; cut bananas thickly as well. Remove the skin from peaches and plums before slicing; you don't need to peel apples and pears. Leave berries (strawberries and blueberries are good choices) whole. Cube the cantaloupe or scoop out balls, just as you did with the watermelon.

5. Mix together the pineapple cubes, the watermelon balls, and all the other fruit in a large bowl. Add some maraschino cherries for a bright-colored accent. Spoon the fruit into the watermelon bowl and the pineapple boats. Center the watermelon basket in the middle of the table flanked by a pineapple boat on either side.

Tags: aside Scrape, aside Scrape remaining, pineapple boat, pineapple boats, Scrape remaining, watermelon basket

Make Nobake Skillet Cookies!

Remember those wonderful chocolate fudge cookies from childhood? You can easily make these rich no-bake cookies by following my three easy steps! They will melt in your mouth!

Instructions

1. This cookie recipe works fast so you must be prepared without interruption for about 10 minutes. You will need 2 Pot Holders, one to hold the skillet and one to place the hot skillet on the counter, a Wooden Spoon to stir the cookies in the skillet and a regular tablespoon to drop the cookies onto the wax paper to harden.

* Prep

Lay out two sheets of wax paper on a flat counter where the cookies can cool for an hour without being disturbed! Each sheet should be about the length of an average cookie sheet!

Gather all your ingredients before starting.

Premeasure everything except vanilla for ease!

2 sticks of Margarine, I use parkay

1 1/2 cups of white sugar

1/4 cup Hershey's baking chocolate (Powder variety!)

1 Teaspoon Vanilla (Do not premeasure this!)

1 1/2 cups of Quick-cooking instant oatmeal in the round box! (Not the Old Fashion Oats!)

1 cup Peanutbutter (I like chunky, but you can use smooth too!)

2. *Cooking

1. Place an iron skillet on a large burner, turn the heat to high.

2. Add both sticks of margaine, and let the margarine melt completely stirring as needed to prevent scorching.

3. Add the sugar, stir

4. Add the milk, stir

5. Add the chocolate, stir

6. Start timing your liquid as soon as it starts to boil.

7. Boil 1 1/2 minutes = 90 seconds! I count 1001, 1002, 1003 ect.

8. Remove from heat

9. Carefully Add 1 teaspoon of vanilla, it will splatter a little so stand back, stir.

*Quickly work through the next steps!!!

10. Add peanutbutter, Stir a little

11. Add oats, quickly stir until well blended.

3. *Finish

Move the skillet to the counter next to the wax paper. Place the skillet on a pot holder.

Using the tablespoon quickly drop a tablespoon full of chocolate mixture onto the wax paper until all the mixture is gone.

***Warning: Do NOT touch this mixture as it will burn you!!!

Let the cookies air cool for an hour until they are hard. Remove from the wax paper and store in an air-tight container. Enjoy!

Tags: cookies cool, cookies cool hour, cool hour, onto paper, Remove from, skillet counter

Tap For Maple Syrup

With the cost of maple syrup, like almost everything else these days, on the rise, adventurous sugar-seekers are starting to look in their own backyards to fill their collective sweet-tooth needs. If you have maple trees on your property, savor the sweet smell of success when you follow these simple directions to tap up to 20 gallons of sap-enough to create two quarts of unprocessed, wholesome syrup from each tree.

Instructions

Tap for Sap

1. Using a bit and brace, drill at roughly a 10-degree upward angle, no more than 3 inches into the wood. If you drill too deep, it could damage the tree. Locate the tap hole at least 2 feet off the ground, and make the hole just smaller than the mouth of the spout or spile to be inserted.

2. Insert the spile or spout immediately after drilling the hole. Gently tap the spile to avoid damaging the tree.

3. Use clean galvanized buckets or plastic gallon milk jugs to collect the sap. Hang the container by a string underneath the stile or spout. Cover as soon as you finish collecting the sap.

4. Store sap outdoors for up to three weeks in large, covered plastic containers. When the weather becomes warm, remove the spiles from the trees, and bring the sap containers indoors.

5. Boil sap down using a kerosene stove, a bonfire, coal burning range or other outdoor heating source. Evaporating the sap is best performed outdoors, unless you want a sticky residue on your kitchen counters and walls.

6. Fill pan half full of sap, and boil over heat source. Use thermometer to check temperature at which the sap starts to boil. Use the strainer to skim off scum as it forms. Add more sap to prevent scorching, and when the temperature reaches 7 degrees above that temperature, the syrup is ready.

7. Remove the syrup from the heat source, and strain it into the large pot through the cheesecloth, felt or thick paper towels. This process will remove any impurities.

8. Bottle your syrup immediately, before it cools. If you plan to store your syrup for an extended period of time, use traditional canning methods that do not require preservatives, transferring the syrup into sterile mason jars or bottles. Or just refrigerate your syrup to keep it fresh for several months.

Tags: your syrup, heat source, syrup from

Thaw Doughnuts

Enjoy homemade doughnut longer with the help of the freezer.

Homemade and bakery doughnuts have a short shelf life -- by the day after they're made, they're already becoming stale. Freezing doughnuts, whether you've made a big batch of doughnuts or purchased more doughnuts than you can eat before they go stale, makes it possible to enjoy them later. Although any kind of doughnut can be frozen, yeast doughnuts freeze especially well. Before serving your frozen doughnuts, you'll need to thaw them.

Instructions

1. Remove the wrapped doughnuts from the freezer. If you are thawing just one from a freezer bag of unwrapped frozen doughnuts, wrap the doughnut with plastic wrap, or place it into a sandwich bag.

2. Place the wrapped doughnut on a plate at room temperature. Allow at least an hour for the doughnut to thaw.

3. Microwave the doughnut if you'd like it to be warm. There is no need to thaw the doughnut -- just poke a hole in the wrapping or open the plastic bag and microwave it for 10 to 15 seconds. Microwave one doughnut at a time.

4. Sprinkle your thawed or heated doughnut with powdered sugar or drizzle with icing, if desired.

Tags: doughnut with, from freezer, frozen doughnuts, Microwave doughnut, need thaw