Serve Zinfandel Wine

Zinfandel is a dark red wine.

Zinfandel wine is a deep, fruity red made from the zinfandel grape. It pairs well with red meats, game, lamb, spicy foods, pasta and pizza. The zinfandel grape is believed to have its origins in Croatia; it made its debut in the United States in the early19th century. Many of the zinfandel wines on the market come from California, where the grape is grown plentifully. It is also made in parts of Europe, where it goes by the name "primitivo."

Instructions

1. Refrigerate wine for just 20 minutes before opening. Zinfandel is best at 65 degrees--just a bit cooler than normal room temperature, but not chilled.

2. Open the bottle. If it has a cork, use a corkscrew. With a pocket or "waiter" corkscrew, twist the screw so that it goes straight down into the cork until the screw is embedded; firmly pull straight out of the bottle, with a finger on either side of the screw. Some types of bottle openers, such as butterfly, screwpull or rabbit corkscrews, can make inserting the screw and removing the cork easier.

3. Pour the wine into glasses as soon as the bottle is open and swirl. Allow the wine to breathe in the glass for about 10 to 20 minutes before drinking. Most zinfandels are young wines, and don't have to be decanted like older red wines or breathe in the bottle before pouring.

Tags: minutes before, zinfandel grape

Freshen Up Dull Lettuce

Sometimes you purchase lettuce, wash it and store it in the refrigerator, only to find it later dull and unappealing. Nobody wants to eat wilted lettuce. Luckily, there's an easy way to freshen up that head of lettuce. It's such a simple, quick solution to an everyday problem. You may end up sharing this tip on remove excess water from your lettuce with all your friends and family.

Instructions

1. Remove the lettuce from the refrigerator. If you've already placed it in a lettuce crisper and washed it, this is fine. If your lettuce is still wrapped in the store's packaging, remove the packaging from the lettuce. Rinse the lettuce under water.

2. Peel back the wilted leaves if you think they're inedible. Save these for composting, put them down the garbage disposal or throw them in the trash.

3. Soak the dull lettuce in a bowl of cold water. Add the juice of one-half a lemon to the water. Place the bowl in the refrigerator for one-half hour to one hour. The lemon can act as a flavoring for the lettuce once you eat it.

4. Take the lettuce out of the cold water after one half-hour and serve. You should have been able to freshen your lettuce this way. If you have any leftover lettuce, place a paper towel at the bottom of your lettuce crisper or container before placing the lettuce back in the refrigerator. The paper towel absorbs the excess moisture, allowing your lettuce leaves to remain water-free.

Tags: your lettuce, cold water, lettuce crisper, paper towel

Make Homemade Fruit Punch

Make Homemade Fruit Punch

Fruit punch is a favorite drink among many kids and adults. Enjoying this sweet and refreshing beverage need not involve spending money on a store-bought version. You can make fruit punch on your own using a combination of fruit juices, soft drinks and fresh fruits. Serve it on its own at a play date or as a mixer alongside alcoholic beverages at adult gatherings.

Instructions

1. Combine the water and sugar in a pot. Boil the mixture for approximately four to five minutes.

2. Mix in the fruit syrup, tea, and pineapple and lemon juices. Stir the punch with a ladle to blend the liquids.

3. Leave the mixture to cool for approximately 30 minutes.

4. Add 5 cups of ice water to the mixture and taste it. If the punch is too sweet for your liking, gradually dilute it with 2 or more additional cups of water and continue to taste it as you go along.

5. Add ginger ale to the punch. Finish by putting whole cherries into the mixture.

Tags: cups water, Fruit Punch, Homemade Fruit, Homemade Fruit Punch, Make Homemade, Make Homemade Fruit

Pan Roast A Red Pepper

Pan-roasted red pepper adds flavor and color to savory dishes. It takes about 35 minutes to prepare and roast a red pepper. You can also roast a large batch and freeze it for later use, rather than buying it in a jar. Roasting brings out the flavor of the pepper. Try it in pasta dishes, pizza, salads, dips, sauces or as an hors d'oeuvre with antipasto, crackers and feta or goat's cheese, or on bruschetta.

Instructions

1. Preheat your oven on broil to 500 degrees F.

2. Wash your red pepper and pat it dry.

3. Slice the pepper into halves or quarters, remove the stem and scrape the seeds and membrane out with a knife.

4. Brush about 2 tsp. of vegetable oil over the skin of the pepper with a pastry brush.

5. Place the pepper skin-side up in a shallow baking pan and place it on the highest rack in the preheated oven.

6. Broil the pepper until the skin begins to blacken and blister, which will take about 15 minutes.

7. Remove the pepper from the oven and let it cool for about 15 minutes, or until it is cool enough to handle.

8. Peel the skin off the pepper. The skin should pull off easily once roasted.

Tags: about minutes, skin pepper

Slice A Sea Bass Sashimi

Sea bass is a white fish with a firm texture and high fat content.

Many once scoffed at the idea of consuming raw fish and preferred sea bass baked or battered, broiled or braised. But as Japanese eateries grew in popularity and became a defining force on America's modern food scene, sashimi is now appreciated for its simplicity and flavorful clarity. Because frequently feasting on fresh fish would be draining on anyone's pocketbook, take a lesson from the sushi masters and slice your own sea bass sashimi.

Instructions

1. If a piece of sea bass gives off an offensive stench, it is not safe to eat.

Wash and dry a fresh sea bass filet.

2. Use tweezers on hard-to-reach bones.

Debone the sea bass filet.

3. The longer the knife, the easier it will be to cut the fish.

Remove any imperfections. The filet being used for sashimi should not have dark coloring, fatty pockets or bruising. If any blemishes exist, carefully slice them off using a very sharp knife.

4. If you have to saw at the fish, sharpen your knife until it cuts with ease.

Slice the filet into bite-sized sashimi pieces. Each piece of sashimi should be no more than 1/2 inch thick and 2 inches long. Cut against the grain. Your knife should be sharp enough so that each cut is made in one swift movement.

5. Use chopsticks to complete the experience.

Arrange the sashimi on a bed of daikon with soy sauce. Garnish with wasabi and pickled ginger.

Tags: bass filet, sashimi should

Make Soup Stock

Soup stock is used for many things, and it is always nice to have some on hand. You can make a large batch of soup stock and freeze it. Freeze the stock in heavy duty freezer bags or freezer-friendly plastic tubs. Vegetable stock can be made from whatever vegetables you wish. Do not use anything from the cabbage family, including broccoli and cauliflower, as these vegetables will overpower other flavors. Use onions, green onions, carrots and celery. You can also use sweet peppers.

Instructions

1. Process the vegetables in your food processor. You do not want to pulverize them, but a fine chop is perfect.

2. Add a couple of tablespoons oil to a stock pot. Add the vegetables and add spices to taste. Cook, constantly stirring for about 10 minutes. Add the water, cover and let the mixture boil for about an hour.

3. Strain the mixture into a bowl. Discard the vegetables, unless you wish to have the bits of vegetables in the stock.

4. When the mixture cools, pack up in your container of choice and freeze. If you'll be using the stock immediately, there is no reason to let it cool.

5. Make chicken stock by boiling chicken gizzards, bones and backs. If you are making chicken soup, a whole chicken (minus the gizzards) until the chicken falls off the bones. Strain the mixture. Set chicken aside if you are using good chicken meat. If you are just making a flavor stock, discard the gizzards and bones.

6. Use 1 part chicken stock instead of water in the above vegetable stock recipe. For chicken soup, you may leave the minced vegetables in the mix, or you may strain them out. Once your stock is made, add the chicken and chunks of vegetables and pasta or rice.

Tags: chicken soup, chicken stock, gizzards bones, stock made, Strain mixture

Make Oregano Pesto

Pasta with oregano pesto

Pesto is an ancient recipe that turns herbs into a tasty sauce. Pesto is most commonly made with basil, but you can make it with any herb, such as oregano. Use fresh oregano instead of dried for the best flavor. Oregano pesto can be used on any dish that basil pesto is used on, such as baked chicken, pasta, pizza and bread. It can also be enhanced with other flavors, such as lemon and black pepper.

Instructions

1. Place the oregano, spinach, Parmesan cheese, walnuts, salt and garlic cloves into a food processor. Process until as smooth as possible.

2. Pour olive oil into the food processor. Process until smooth.

3. Taste the pesto. Add additional olive oil if you desire extra smoothness.

4. Add more of the other ingredients as needed to intensify flavor. Add extra walnuts for a chunkier texture.

5. Store in a clean jar in the refrigerator. Add 1/4 inch olive oil over the pesto to keep it from spoiling.

6. Use as a sauce on pizza in place of tomato sauce; as a dipping sauce for bread; as a pasta sauce; or as a sauce on meats, fish or vegetables. Many recipes will include their own instructions for oregano pesto, so adjust accordingly. Add a small amount of lemon juice or lemon zest to the pesto if using it on fish.

Tags: food processor, food processor Process, into food, into food processor, oregano pesto, pesto used

Use Curry Paste

Use Curry Paste

There are three types of curry paste: red, green and yellow. Red is made from red chiles, green from green chiles and yellow from yellow chiles. Typically, as part of the paste preparation, onions, cinnamon, tumeric, nutmeg and other spices are added to the chiles. In traditional Thai, Indian and Asian cuisine, curry paste forms the flavor base for sauces that accompany meat, fish and vegetable dishes.

Instructions

1. Whisk together in a Dutch oven 3 tbsp of Thai red curry paste with 2 tbsp peanut oil, 1 crushed stalk of lemongrass, ½ cup white wine, 1 can unsweetened coconut milk, 2 tbsp fish sauce and 2 tbsp lime juice. Let the ingredients simmer. Add 2½ lbs of debearded and scrubbed mussels and cover the pot. Wait 8 minutes then check the mussels; if they are not all open, cover the pot again and cook for another 2 or 3 minutes. Discard any mussels that have not opened. Sprinkle over the mussels 4 tbsp of freshly chopped basil, 2 tbsp of freshly chopped cilantro and 2 tbsp of freshly chopped cilantro stems. Serve as an appetizer.

2. Skim 2 tbsp of cream from the top of a can of coconut milk. Warm the cream in a small skillet over medium heat until it is glossy. Add 1 tbsp of Thai red curry paste and stir until fragrant. Brush the sauce over 1¼ lbs of skinless mahi mahi fillets. Broil about 15 minutes until the fish is browned. Meanwhile make a dressing of 1/3 cup of fresh lime juice, 2 tbsp sugar, 2 tbsp fish sauce, 2 tbsp fish sauce, 1 tsp Asian chili sauce and 1 minced clove of garlic. Toss lettuce, watercress, cucumber and scallions in the salad dressing and serve with the mahi mahi.

3. Combine in a blender 1 tsp Thai red curry paste, ½ cup creamy peanut butter, ¼ cup low-sodium chicken broth, 3 tbsp low-sodium soy sauce, 1½ tbsp of brown sugar, 1½ tbsp minced fresh ginger, 2 tbsp lime juice, 1 tsp minced garlic, ½ tsp chili flakes and 1 shallot peeled and chopped. Blend until the ingredients form a smooth sauce. Serve as a dipping sauce with grilled meat such as beef, lamb or chicken.

Tags: curry paste, fish sauce, freshly chopped, lime juice, sauce tbsp

Simple Breakfast Ideas For Teens

Boil and peel eggs the night before.

Everyone knows breakfast is the most important meal of the day, but so often teenagers are running out the door to get to school that they miss it. To ensure that they do eat, try these simple breakfasts that can be eaten quickly or taken to go. You'll love how easy these healthy choices are to put together and they'll love the variety in their morning meals.

Eggs

Boil and peel eggs the night before if you don't have the time to cook eggs in the morning. Eggs are a great source of protein and combined with a piece of whole grain toast, an apple, or some low-fat cheese, this breakfast will give a teenager energy and keep him full all morning long. It is also an easy and non-messy meal to eat on the go.

Cereal

Oatmeal is a great breakfast, especially on a cold morning. To make it more filling and even healthier, add some cut up fruit on top. Blueberries, bananas, raisins or strawberries are all tasty choices. Oatmeal only takes a few minutes to make and it is a satisfying and filling breakfast. If you would prefer a cold cereal, make sure it is one rich with fiber and protein and low on sugar. Use low fat or skim milk and again cut up fruits to go on top. If you have to eat it on the way out, place it in a plastic container.

Toast

Toast a whole grain bagel, waffle or two slices of whole grain bread. To add some protein, spread on some peanut butter. For sweetness, a tablespoon of raisins will also give a boost of fiber. This is a tasty breakfast that will keep you full all morning long.

Smoothie

Whip up a fruit smoothie or a protein-packed shake if you are really low on time. Blend 2 cups of plain low-fat yogurt, 11/2 cups of orange juice, 11/2 cups of skim milk, 1 cup frozen blueberries, 1 cup frozen strawberries and 1 cup frozen peaches until smooth. This recipe serves four. A handful of almonds or walnuts for protein and fiber will keep a hungry teen satiated until lunch.

Fruit

Prepare this simple breakfast the night before to save time. Slice up an apple. Chop up one to two ounces of low-fat cheese. Place in a plastic bag and add a 1/4 cup of walnuts or almonds to the fruit and cheese. In the morning just grab and go.

Tags: night before, whole grain, Boil peel, Boil peel eggs, eggs night

Wineries Near Bar Harbor Maine

Visitors to Bar Harbor will find themselves on the Downeast Maine Wine Trail, with a variety of day trips, tastings and winery tours within driving distance. According to the Visit Maine website, the state is "surprisingly fertile territory for growing grapes," although most wineries use apples, pears and berries to produce fruit wines. Tourists from out of state should be aware that shipping wine from Maine is restricted by law.

Bar Harbor Cellars

Bar Harbor Cellars offers "a full selection of dry European varietals and aromatic fruit wines" and promises a wine for every palate. Originally a micro-brewery, the winery uses recycled grain from its beermaking facility as compost for its vineyard. Bar Harbor Cellars offers complementary wine tastings daily from 10 a.m. to 5 p.m. Guests can expect to taste a range of flavors, including Bluedonnay created from Maine blueberries, in a relaxed environment.

Bar Harbor Cellars

854 State Highway 3

Bar Harbor, Maine 04609

207-288-3907

barharborcellars.com

Shalom Orchard Organic Farm and Winery

A 35-minute drive north from Bar Harbor, Shalom Orchard offers fruit and honey wines crafted from its own produce. Both the farming and winemaking operations are certified organic. Visitors can take advantage of special events such as cider making, apple blossom season and cooking demonstrations featuring local produce. Shalom Orchard also advertises nearby lakes, hiking trails and mountains for the outdoor enthusiast.

Shalom Orchard Organic Farm and Winery

Route 200, 158 Eastbrook Road

Franklin, ME 04634

207-565-2312

shalomorchard.com

Bartlett Maine Estate Winery

Situated northeast of Bar Harbor and Acadia National Park, Bartlett Maine Estate Winery bills itself as "home to the best, most sophisticated fruit wines in the country for more than 20 years." A range of red, white, aperitif and dessert wines are available. The winery's tasting room is open from June to October, although tastings can be arranged in advance during the off-season.

Bartlett Maine Estate Winery

161 Chicken Mill Pond Rd

Gouldsboro, ME 04607-3213

(207) 546-2408

bartlettwinery.com

Farther afield

The remaining wineries on the Down East Maine Wine Trail are Winterport and Sow's Ear. Winterport promises "multiple award winning fruit wines, handcrafted in small batches." Sow's Ear advertises a range of dry fruit wines -- including rhubarb and choke cherry -- to pair with local cuisine.

Winterport Winery

279 South Main Street

Winterport, ME 04496

207-223-4500

winterportwinery.com

Sow's Ear Winery

303 Coastal Rd (Route 176)

Brooksville, ME 04617

207-326-4649

Tags: fruit wines, Harbor Cellars, Shalom Orchard, Bartlett Maine, Bartlett Maine Estate, Estate Winery

Cook With Glutenfree Almond Flour

You can substitute almond flour for almost any baked good that calls for wheat flour.

In order to avoid cooking with gluten, which is the protein in barley, rye and wheat, many people use gluten-free products in their recipes. Due to growing popularity, there are many gluten-free flours available on the market today, and one such product is almond flour. Almond flour is high in protein, sweet and nutty and can bring a rich and balanced flavor to many dishes that require a gluten-based flour.

Instructions

1. Find a recipe that calls for almond flour or gluten-free flour, rather than one that calls for traditional flour. There are countless recipe sources in gluten-free cookbooks, magazines and even online. While you can substitute almond flour for a gluten-based flour, it could ultimately affect the taste and other measurements.

2. Beat an almond-flour based dough very thoroughly. Unlike with wheat dough, where overbeating would increase toughness, beating almond-flour dough will aerate the dough and make the finished product light. Follow beating times carefully in an almond-flour recipe. If you are substituting almond flour for wheat flour, double the beating time called for in the recipe.

3. Use only non-stick utensils when working with almond-flour, as the flour has a tendency to stick much more easily than wheat dough. If knead dough or working dough with your hands, make sure your hands are wet or oiled first so that the dough doesn't stick to them.

4. Adjust the cooking time to help keep almond flour-based dough crisp. Bake bread in slightly smaller bead loaf pans to increase their rise. When bread is 2/3 into its cooking time, remove it from the pan and allow it to continue to cook directly on an oven rack. For flat breads or pizza dough, bake on a pizza stone, which will help reduce moisture and encourage crispness.

5. Store almond flour in the refrigerator or freezer. Because of its high-protein content, almond flour can spoil quickly. Be aware of its expiration date, and freeze it to preserve its freshness.

Tags: almond flour, almond flour, that calls, cooking time, gluten-based flour

Rotel Ra870 Specifications

The Rotel Company made the RA870 stereo amplifier in the late 1980s and early 1990s to provide fully integrated home system amplification at a cost-effective price. Made in Japan, the device is rated at 60 watts per channel, with 118 watts per channel at 4 ohm and 120 watts at 8 ohm.

In General

The Rotel RA870 has a professional-quality damping factor of 280. Though lacking in tone controls, it does have MM and MC phone inputs and dual-mono or stereo mode capabilities. It weighs in at about 22 pounds and is 17 x 4 x 3 inches in size.

Specifically

For when it was built, the RA870 gave users a sizable amount of power output, at 120 watts a minute. Its frequency response for phono is 20 to 20,000 Hz and for CD, tuner and cassette, it's 20 to 30,000 Hz.

Requirements and Special Features

The RA870 consumes 500 watts of power to amplify a maximum output. In 2010, it's nothing special, but in the 1980s Rotel could boast that the device easily facilitated reel-to-reel audio cassette recordings. And it stands ready to amplify CDs too.

Tags: watts channel

Arrange Chocolate Gift Baskets

Whether it's for a birthday party or Christmas celebration, gift baskets make a lovely present for almost any festive event. Gift givers may fill their baskets with any number of themed items, but baskets brimming with delicious chocolate treats remain particularly popular among the general public. Although it may require a bit of time and effort on your part, making your own chocolate gift basket for friends and family tends to display a detailed personal touch.

Instructions

1. Gather together chocolate treats that you think the recipient might enjoy. Consider items in addition to simply chocolate candy, such as hot cocoa mix, chocolate-covered nuts, baking chocolate, chocolate chip cookies and cooking books with an emphasis on baking with chocolate.

2. Count and size up the number of items you bought. Estimate the size basket you will need before purchasing a basket and straw at a party supply or arts and crafts store. Practice arranging the items in your basket.

3. Fill the basket with old newspaper about a quarter of the way full to provide a firm base for the treats. Scatter a pile of straw on top of the old newspaper for a more decorative feel.

4. Place the chocolate gifts in the basket, making sure to put the taller items closer to the back and the shorter/smaller items near the front. Position them so that they support one another. Tape the items together if necessary to keep the chocolate gifts from shifting.

5. Cut a piece of cellophane big enough to cover the entire basket from all sides. Place the basket on top of the cut cellophane. Gather all the ends of the cellophane and bring it to a point at the top of the basket.

6. Cut some ribbon and wrap it around the top portion of the cellophane tightly two or three times. Leave enough ribbon hanging over in order to tie a bow.

Tags: chocolate gifts, chocolate treats

Make Rice Milk Ice Cream With Peach And Amaretto

Ice cream is a year-round treat that is loved by many. Ice cream can be enjoyed by those with dairy intolerance and dietary restrictions when it is prepared with rice milk. Read on to learn make rice milk ice cream with peach and amaretto for a delectable, non-dairy treat.

Instructions

1. Combine peaches with lemon juice and 1/4 cup of sugar. Let the mixture set for 30 minutes, then drain off the excess syrup. Puree the peaches.

2. Add remaining sugar and 2 oz. of water to a heavy saucepan. Boil the sugar and water, reduce the heat and simmer until the it turns light brown. Pour 1/2 cup of water into the pan and blend, then simmer until the liquid dissolves.

3. Place the macaroon cookie crumbs in a small bowl, sprinkle them with the Amaretto. Let the cookies set for five to 10 minutes.

4. Whip the egg yolks in a large bowl until they are thick and light yellow. Continue to beat the egg yolks and slowly pour in the syrup. Stir until it is room temperature. Add in the rice milk and other remaining ingredients.

5. Pour the mixture into an ice cream freezer. Process in the freezer until it reaches a thick and creamy consistency, usually 20 to 30 minutes.

6. Scoop the frozen ice cream into a freezer safe bowl. Cover the ice cream and freeze it until serving. Freeze for more than 24 hours, then defrost the ice cream for10 minutes before serving. Serve with your choice of fresh berries.

Tags: rice milk, simmer until, sugar water

Grow Champagne Mangos From Seeds

Plant a seed from a ripe, juicy mango.

The champagne mango, which grows primarily in Southern and Central Mexico, is the result of a cross between several mango varieties. Available in supermarkets from January to August, the golden-colored mangoes have a sweet, juicy flesh, but the fibrous skin is inedible. Champagne mangoes work well eaten raw, or incorporated into sorbet, preserves, jam, chutney, tarts and even pickles. Next time you pick up a champagne mango at the supermarket, save the seed. Instead of tossing the mango seed in the trash, use it to grow an exotic houseplant.

Instructions

1. Remove the seed from the center of a fresh, fully ripe mango. Scrape off any fruit that remains on the seed, then use a table knife to open the seed.

2. Fill a resealable plastic bag with damp sphagnum moss or peat moss. The moss should be just damp and not dripping wet. If the moss is too damp, it may rot the seed.

3. Place the mango seed snugly in the center of the damp moss. Place the bag in a safe place such as a counter top of shelf in a moderately warm room. Check the seed every day and moisten the moss if it feels dry. The seed should sprout in one to three weeks.

4. Remove the mango seed from the bag when the roots are about 4 inches long. Fill a 4- to 6-inch planting container with commercial potting mix. Plant the rooted mango seed in the center of the pot with the top 1/4 of the seed sticking above the soil.

5. Place the container in a sunny spot. Water the soil lightly when the top of the soil feels dry to the touch. Feed the mango plant every month between spring and autumn, using a water soluble fertilizer for houseplants.

Tags: mango seed, seed from, champagne mango

The Uses Of Dry Mustard

Dry mustard can be used to make condiments, decongestant and hair conditioner.

Mustard powder is the residue produce by grinding mustard seeds. The fresher the powder, the more powerful the mustard powder will be. Whether you prefer the taste of spicy mustard or the simple American-style blend, there are many uses for dry mustard beyond the popular sandwich condiment.

Spicy Mustard and Beer Sauce

Add 3 tablespoons beer to 1/4 cup dry mustard and mix thoroughly. Stir in 1/2 teaspoon olive oil, 1/4 teaspoon cayenne pepper and 1/2 clove minced garlic. Stir until smooth. Serve on as a condiment for sandwiches and hot dogs.

American-Style Condiment

Measure 2 oz. dry mustard into the top of a double boiler. Cover with boiling water and place over the bottom of the double boiler filled with boiling water. Simmer over medium heat for 15 minutes. Stir mustard and water into a paste and add 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon turmeric and 1 teaspoon vinegar. Mix completeley and cook over low heat until desired thickness is reached. Remove from heat and let stand two hours. Store at room temperature for up to two weeks. Serve as a sandwich condiment or dipping sauce.

Sore Throat Remedy

Mix 1/2 teaspoon dry mustard powder with 1 teaspoon honey in 1 cup of hot water. Gargle mixture for 60 seconds then spit out. Repeat daily as needed.

Decongestant

Clear chest congestion with dry mustard by rubbing 1 teaspoon of dry mustard powder mixed with 1 tablespoon of olive oil onto your chest. Cover with a warm, damp wash cloth for 5 minutes. Wash with soap and water. Soothes chest congestion for up to 8 hours.

Sooth Sore Feet

Soak feet in a tub of hot water and 2 teaspoons dry mustard powder for 10 minutes. Cleanse feet with soap and water. Repeat daily as needed.

Condition Damaged Hair

Mix 2 teaspoons dry mustard powder with 1/2 cup olive oil. Rub between palms and massage into hair focusing on the ends. Cover hair with a shower cap or bandanna overnight. Wash and rinse as normal.

Storing Dry Mustard

Keep fresh ground mustard powder fresh by storing in a sealed container in the refridgerator with a slice of lemon for up to one week.

Tags: mustard powder, boiling water, chest congestion, Cover with, daily needed, double boiler

Make Cold Tuna Pasta Salad

Serve homemade tuna pasta salad at a picnic.

Although tuna pasta salad is a cold dish, it's hearty enough to serve as a nutritious meal. The tuna packs a protein punch while pasta provides plenty of energy-boosting carbohydrates. Tuna pasta salad is an ideal picnic or outdoor party dish, but be sure to keep it cool to avoid the risk of food-borne illness. You can customize your homemade tuna pasta salad to include fresh, seasonal vegetables and savory spices.

Instructions

1. Boil 1 lb. of seashell-shaped or farfalle pasta in salted water until it is al dente. Drain the noodles in a colander and rinse under cold running water. Place the pasta in a large mixing bowl.

2. Drain one 6 oz. can of olive oil-packed tuna and add it to the pasta.

3. Place one finely chopped red onion, one 15 oz. can of drained green peas and one stalk of chopped celery into the mixing bowl and blend all of the ingredients.

4. Blend 1/4 cup of mayonnaise, 2 tbsp. of fresh lemon juice and salt and pepper to taste in a small bowl using a wire whisk.

5. Pour the mayonnaise dressing into the pasta salad and blend well. Serve the salad immediately or cover the bowl with plastic wrap and store it in a refrigerator.

Tags: pasta salad, tuna pasta, homemade tuna, homemade tuna pasta, mixing bowl, tuna pasta salad

Make Refrigerator Iced Tea

Iced tea is the "house wine of the south." Everyone below the Mason-Dixon Line seems to have an endless storage of cool, clear tea in the refrigerator year round. If you love iced tea but are plagued with cloudy, weak or bitter iced tea, this method is the sure remedy, no matter where you live.

Instructions

Refrigerator Tea

1. Wash the jars and rinse with very hot water. Invert on a dish towel to dry and cool. Wash the lids and collars.

2. Fill each jar with cool tap water. Leave about 1 inch of space at the top of each jar.

3. Add four tea bags to each quart of water. Use regular tea bags or tea bags designed specifically for iced tea.

4. Close each jar with a lid or seal it with a piece of plastic wrap. Secure the plastic wrap with a rubber band.

5. Set the jars in the fridge overnight. Remove the tea bags the next day and discard. Store the unused tea in the refrigerator.

6. Experiment with herbal teas. Consider making iced tea with orange, rose hips, cinnamon tea bags and various combination.

7. Serve the tea over ice in tall glasses. Garnish with a slice of fresh lemon or a ripe strawberry. Add a sprig of mint. Offer sugar and sugar substitutes. Make "sweet tea" by adding simple syrup to the brewed tea.

Simple Syrup

8. Bring water to a boil in a medium-sized saucepan. Add sugar and vary the amount of syrup with the ratio of 1 part water to 2 parts sugar.

9. Bring the mixture to a boil once again then reduce the heat to a simmer. Stir constantly until the sugar is completely dissolved. Continue cooking until the mixture streams off the spoon (like syrup) when the spoon is lifted from the syrup.

10. Remove the saucepan from the heat. Let the mixture cool.

11. Store the syrup in a sealed container. Use in iced tea and cocktails.

Tags: each with, plastic wrap

Use Cheese Knives

Use cheese knives to slice a variety of cheeses.

Serious cooks who enjoy specialty gadgets may include one or more cheese knives in their arsenal of tools. When you serve and eat a variety of different cheeses in various textures, using cheese knives can help you slice cheese into attractive slices. Some cheese knives for cutting soft cheeses have holes along the blade to help keep the soft cheese intact as you slice it. Many cheese knives have a special tip that enables you to pierce a slice of cheese after you slice it to place it onto a serving platter.

Instructions

1. Select a cheese knife that is appropriate for your cheese. Use a soft cheese knife with holes for slicing semi-soft or soft cheeses; the holes will help the cheese from sticking to the blade. Use a standard spatula-style cheese slicing knife--also called a cheese plane--for slicing hard cheeses.

2. Place the cheese onto the cutting board.

3. Push the cheese knife straight down through the cheese to use a standard cheese knife. These cheese knives are suitable for slicing thick or thin slices of firm or soft cheeses. The tip of the knife typically is crafted into a fork shape. Insert the tip of the cheese knife into the slice of cheese to move it to the serving platter.

4. Grasp the cheese plane with your dominant hand and position the blade of the tool on top of the cheese block. With firm pressure, slide the tool downward, at a 45 degree angle, to slice the cheese. The plane has a slot in the center, which is where the blade is. The cheese slices will come through this slot when you pull it along the block of cheese. Cheese connoisseurs who prefer their cheeses sliced quite thinly will find this tool and technique perfectly suited.

Tags: cheese knife, cheese knives, slice cheese, soft cheeses, cheese plane

Harvest Black Sesame Seeds

Sesame, Sesamum indicum, has been cultivated for thousands of years in Asia and the Middle East. In the United States, growing sesame is limited to Texas and the Southwest, where temperatures are hot enough to allow the plant to thrive. Sesame seeds are available in two forms: hulled and unhulled. The unhulled seeds are commonly referred to as black sesame seeds and are used for dramatic food presentations and as a spice.

Instructions

1. Watch the plant as it grows. Soon after the flowers have finished their cycle, the seed pods will appear.

2. Cut the seed pods from the plant, using the knife over an open bag, when the plants are beginning to dry naturally and the pods begin to open at the ends. If planted in early summer, harvest will occur between late September and early December, depending on the variety of sesame planted.

3. Keep the pods in the brown paper bags during the harvest. This will contain any seeds that escape from the pods while harvesting.

4. Lay the seed pods on a wire rack over a cookie sheet, in a dry area with good air flow, and allow the pods to completely dry.

5. Break the dried pots apart at the seams. Use your thumb to gently push any sesame seeds out of the pod that do not fall out naturally.

6. Store the seeds in an airtight container. Place the container in the refrigerator for longer shelf life.

Tags: seed pods, seeds that

What To Do If You Scorch Chili

There is nothing worse than burned chili.

There are few things more disappointing than realizing the delicious, aromatic pot of chili you have been simmering on your stove has scorched on the bottom. There are many folk remedies, including adding spoonfuls of peanut butter or putting a piece of bread in the pot to absorb the burned flavor, but none of these have been proven to work.

Remove the Good Chili

When you realize your chili is scorching, stop stirring so you don't mix scorched chili into the whole pot. Remove the chili from the heat and place the pot in a shallow bath of cold water in your kitchen sink. Cooling the pot stops it from burning further. Then, carefully spoon the chili out of the burned pot and into a clean one. Be careful not to scrape the burned bits at the bottom into your clean pot.

Damage Control

Taste the chili. If you were lucky and moved quickly, you may have successfully left behind all the scorched flavor. If the chili does taste a little bit burned, you may be able to cover up the flavor by adding additional spices, or by adding extra tomatoes or other vegetables to dilute the burned flavor somewhat. If the chili tastes very burned, or if adding spices does not repair the damage, it is time to call for takeout. There is nothing else that will save severely scorched chili.

Cleaning Up

Before you sit down to eat, coat the bottom of the pan with baking soda and add enough water to moisten it. Allow the pan to soak for at least half an hour. Then, put the scorched pan on the stove over very low heat until the water evaporates. When it is dry, scrub the baking soda paste with a sponge. Next, scrub with steel wool or a nylon pot scrubber and dish detergent. If your pan has a nonstick coating, avoid steel wool and use nylon or more baking soda on a sponge.

Prevention

To avoid scorched chili in the future, choose a heavy-bottomed pan for cooking chili or other thick soups and stews. It distributes heat more evenly and is less likely to burn food. Also, stir your chili frequently as it cooks. If it begins to stick to the bottom of the pan, turn the heat down and check again in a few minutes. If you have to leave the kitchen unexpectedly while you are cooking, be sure to turn off the stove. A late dinner is better than a burned one.

Tags: baking soda, scorched chili, burned flavor, have been, steel wool, steel wool nylon, than burned

Make Chinese Hot Pepper Oil

Heat up your cooking.

The Chinese are known for their inclinations toward flavors that bite. For those who like spicy foods, having Chinese hot pepper oil on hand at all times is essential. Homemade hot pepper oil is even better. Well-suited for use with meats, fish and vegetables, homemade Chinese hot pepper oil will need just a few squirts to infuse a variety of dishes with heat, including stir fry, barbecue, noodles and salads.

Instructions

1. Heat soybean and sesame oils in a pot. Heat to approximately 225 to 240 degrees F.

2. Pour the hot oil over the ground chilies. Be careful when pouring the hot oil, as it may splash or pop if it is too hot.

3. Hit and crush the clove of garlic with the side of a knife. Add the garlic clove to the oil.

4. Cut a small chunk -- approximately 1 tsp. -- of ginger root. Add the chunk of ginger to the oil.

5. Allow the chilies, garlic and ginger to steep until the oil is cool.

6. Strain the chilies, garlic and ginger and funnel the oil into a glass bottle with a lid. Store Chinese hot pepper oil in the refrigerator.

Tags: chilies garlic, chilies garlic ginger, Chinese pepper, garlic ginger

Substitute Powdered And Liquid Stevia For Sugar In Baking

What exactly is stevia, you may wonder? Unlike chemically based artificial sweeteners such as "Equal" and "Sweet N' Low", stevia is a plant-derived alternative to sugar. Sold at many health food stores, it is quickly gaining popularity, as it provides a safe no-calorie sugar substitute. One thing to keep in mind though, is that stevia is much sweeter than sugar. In this article, you'll learn the basic sugar to stevia conversions.

Instructions

1. When you are substituting stevia for sugar in your recipe, keep in mind that stevia is almost 10 times sweeter than sugar! This means that you'll need to use significantly less stevia than you would sugar.

2. A basic rule is as follows: 1 cup of sugar = 1 teaspoon of stevia.

3. Stevia is available in powder form or liquid form. Here is a basic conversion chart:

Sugar ------------ Powdered Stevia------------- Liquid Stevia

1 cup--------------1 teaspoon-------------------1 teaspoon

1 tablespoon-------1/4 teaspoon-----------------6 - 9 drops

1 teaspoon---------1/16 teaspoon----------------2- 4 drops

Tags: keep mind, Liquid Stevia, sweeter than, sweeter than sugar, than sugar

Use A West Bend Coffee Maker

West Bend manufactures several different coffee makers.

Coffee makers are kitchen appliances that brew coffee without the need for another container to boil water. Although manufacturers use different philosophies when developing coffee makers, a few design concepts remain the same. Ground coffee is placed into a filter above a glass container. Cold water is placed inside the coffee maker, which promptly beings it to a boil. The boiling water is poured over the ground coffee, creating the drink. West Bend is a manufacturer of several popular coffee makers. Follow their recommended instructions in order to make a great brew of coffee.

Instructions

1. Prepare the coffee maker before using it for the first time. With the coffee maker unplugged, wash the basket, glass container and cover in warm, soapy water and a dishcloth. Fill the inside of the coffee maker with warm water and wash with a dishcloth as well. Rinse and dry all compartments of the coffee maker and place it on a dry, heat-resistant level surface.

2. Fill the coffee maker with cold water to the desired cup level. Place the glass container onto the heating unit at the bottom of the coffee maker. Insert the basket back into its compartment above the container.

3. Insert ground coffee into the basket with a measurement cup. Scoop out the required amount of coffee, and place it into the open basket. Adjust your measurement of ground coffee depending on the amount of water that is in the coffee maker.

4. Place the cover on the coffee maker, and turn it to lock into place inside the handle slots. The arrows on the cover will match the arrows on the coffee maker to signify correct placement.

5. Begin brewing coffee. Plug the cord into a nearby electrical outlet. Flip the "ON" switch to begin brewing coffee. Allow several minutes to allow the coffee to brew. When the coffee is ready, the light on the base of the maker will glow. Remove the glass container from the coffee maker and pour into heat-resistance cups.

Tags: coffee maker, coffee maker, glass container, West Bend, brew coffee, brewing coffee

What Eat With Chili

Make chili look more appealing by topping it with a pinch of cheese.

Almost everyone has a favorite chili soup recipe. Most people begin to prepare chili soup when the weather cools. While chili tastes fine by itself, you may prefer to serve it with something else. Eating chili with another food item makes the soup more fulfilling. Pairing the dish with the proper ingredients can also improve the flavor and texture of the soup. Serve chili with a wide variety of foods to impress your guests.

Sandwiches

When you eat chili soup, you can pair it with almost any type of sandwich to create a hearty meal. While many people stick to traditional grilled cheese sandwiches, you can also pair the chili with fancier sandwich recipes. Add freshly sliced tomatoes or onions to spruce up a grilled cheese sandwich. Instead of sticking to American cheese, add cheddar, brie or blue cheese. When a grilled cheese sandwich does not suit your taste buds, make a peanut butter, tuna or turkey sandwich.

Crackers

Crackers are available in many different varieties. Serve the crackers on the side of the chili soup or crumble them over the dish. Large and thick crackers are best served on the side because you can dip them into the chili soup or snack on them in between each bite. Thinner crackers break apart easier and crumble into small pieces. Saltine and flavored crackers can improve the taste of chili while saltines can help thicken the soup.

Bread

People often serve fresh breads with chili soup because they help make the dish more fulfilling. There are many options to choose from when you decide to serve bread with chili. Serve cornbread with chili soup to add a sweet flavor to the meal, serve the chili soup in a freshly baked bread bowl or pair it with a homemade bread recipe. If you are not experienced in making bread, you can purchase prepared bread from your local bakery. When you serve bread with chili soup, serve it with butter to add even more flavor.

Cheese

While grilled cheese sandwiches are enjoyable with chili soup, you can cut out the bread completely. Serve cheese off to the side of chili soup or add it to a hot bowl. Grated or shredded cheese melts quickly in hot soup. The cheese gives the chili a creamy flavor and a thicker texture. When you do not wish to add cheese to your chili, serve cubes or slices of it as a side item. When you choose to serve cheese, select ones that best suit your tastes. If you are unsure of which type of cheese to serve, select two or three different varieties such as gouda, muenster, Monterey Jack, havarti, gorgonzola, brie and cheddar.

Tags: chili soup, grilled cheese, with chili soup, chili with, with chili

Diet Salads For Breakfast

Half of the battle in weight loss is won or lost when you're making your food choices. Placing yourself in situations where you're likely to cheat on your diet is self-sabotage, which can prevent you from reaching your fitness goals. By ensuring that you have an ample supply of healthy foods available in your home, however, you can make following a diet not only simple but enjoyable. Preparing a quick diet salad for breakfast the night before can help you leave the house in the morning one step closer to your ideal physique.

Apple-and-Spinach Salad

Prepare yourself a healthy apple and spinach salad to start your day off right, providing your body with plenty of vitamins and nutrients to ensure that you have constant energy levels throughout the morning.

To prepare an apple-and-spinach salad, you'll need orange juice, lime juice, honey, dijon mustard, a bag of spinach, 1 large apple, 1 red onion and blue cheese. Simply combine 2 tbsp. orange juice with 2 tbsp. lime juice, 2 tsp. honey and 2 tsp. dijon mustard in a small bowl, stirring them until they're completely mixed. Empty the bag of spinach into a bowl. Core the apple, slicing it into pieces as thin as possible before mixing it in with the spinach. Slice and add in the onion before pouring the dressing over the apple-and-spinach salad evenly, mixing it with a salad fork to ensure that the dressing is consistently applied. Grate the blue cheese and sprinkle it liberally over the top of the salad to provide the dish with additional flavor. You can save the salad in the refrigerator and enjoy a quick bowl or two before leaving in the morning.

Grilled Chicken Salad

Prepare a grilled chicken salad to give yourself a healthy, protein-packed start to your morning. Grill 2 4-oz. chicken breasts in a bit of olive oil until they're well cooked. After they're done, slice the chicken into thin strips, placing them off to the side for a moment. Empty a bag or two of fresh lettuce into a bowl, adding in a cup or two of cherry tomatoes and sliced cucumbers and a handful or two of spinach. Mix the chicken strips into your salad and sprinkle balsamic dressing over the top of the bowl, stirring as you pour to evenly distribute the dressing. Finally, hard-boil 3 or 4 eggs in a pan (place the eggs in a pot of water, boil the water, then turn the heat to low and cover the pan for 10 to 15 minutes). Peel off the eggshells when the eggs are done and slice them, placing the hard-boiled egg slices on top of your salad as a healthy garnish for your morning breakfast.

Tags: blue cheese, bowl stirring, dijon mustard, done slice, dressing over

What Are Hard Cheeses

Parmesan is a popular type of hard cheese.

Hard cheeses are also referred to as firm cheeses, grating cheeses or grana. The aging period is longer for hard cheeses than softer cheeses. Longer aging affects the texture and flavor of the cheese and prolongs its shelf life. Many types of hard cheeses can also be purchased in fresh or unaged varieties.

Production

The production of hard cheeses is similar to the way other types of cheeses are made. The curd, or thick solids formed from coagulated milk, is usually pressed or cooked to eliminate as much whey, or liquid, as possible. Too much whey makes the final product more likely to spoil. The main difference in production comes during the aging period. For hard cheeses, this period is longer than for softer cheeses. It is common for hard cheeses to be aged over years rather than months.

Texture and Flavor

Many hard cheeses soften when heated but do not typically melt to the extent softer cheeses do. The texture of hard cheese is frequently crystalline, caused by the breakdown of proteins and amino acids as the cheese ages. The crunchy crystals have intense flavor and are considered a pleasurable characteristic of this type of cheese. Hard cheeses are flavorful and sometimes pungent, and they can taste sweet, salty, nutty or sharp depending on the variety of cheese.

Uses

Hard cheeses are frequently referred to as grating cheeses because they are often grated onto pasta dishes to add flavor. They can also be sprinkled in salads, over baked dishes and on top of pizza. Many people also enjoy them in thin slices with fruit, crackers or pieces of crusty bread. Hard cheeses appear frequently in Italian cuisine, but varieties from Switzerland, Mexico, Greece, France and Spain appear in the cuisines of those countries as well.

Popular Types

One of the most recognizable and widely available hard cheeses is Parmesan. Romano, Grana Padano and aged asiago are similar hard Italian cheeses that are often used in place of Parmesan. Sbrintz, from Switzerland, and Mimolette or Boule de Lille, from France, are also similar to Parmesan. Cotija, also called queso anejado, is a crumbly white cheese featured in many Mexican dishes. Monterey Jack and gouda also come in aged varieties, which are quite different in taste and texture from the fresh varieties.

Tags: hard cheeses, softer cheeses, aging period, cheese Hard, cheese Hard cheeses, cheeses also, from Switzerland

Make A 3fruit Dump Cake (Great For Picnics)

The nice thing about dump cakes is that they are easy to make but taste like you fussed. Great warm or cold, a three-fruit dump cake can be a hit at picnics and potlucks.

Instructions

1. Preheat the oven to 350 degrees. Lightly spray the baking dish with the non-stick cooking spray and set aside

2. Dump the apple pie filling into the baking dish and spread it out. Dump the drained peaches and drained pears into the baking dish. Stir gently to combine the peaches and pears into the apple pie filling.

3. Sprinkle the dry cake mix on top of the fruit and lightly spread evenly over the top.

4. Cut the cold stick of butter down the middle lengthwise, then cut each piece into eight pieces. Place the butter evenly over the top of the cake.

5. Bake 40 to 45 minutes or until golden brown. Remove from the oven and allow to cool a little bit before serving. Serve warm or cold, topped with vanilla ice cream or whipped topping. Keep leftovers covered in the refrigerator.

Tags: baking dish, apple filling, evenly over, into baking, into baking dish, pears into

Lemon Juice & Water In The Morning

Drinking lemon juice with water has many health benefits.

Drinking water with lemon juice in the morning carries many health benefits. Both lemon juice and water have clarifying effects on the body after being consumed.

Flushes Out Toxins

There are too many acidic foods in people's diets, and having too much acid can cause detrimental effects. Lemons help to alkalize the blood. When teamed with water, the drink will help flush out the body's toxins. This flushing will leave the skin healthier, clearer, and less sallow and spotty. Lemons are a natural antiseptic medicine, meaning they can help cure skin problems.

Weight Loss

Drinking lemon juice and water in the morning will also help you lose weight faster and more effectively. This is because the toxins that are flushed out would otherwise cause you to hold onto your fat.

Prevents Infections

Lemon juice is high in vitamin C. Therefore, it helps to treat and prevent infections such as sore throats and tonsillitis. The vitamin C will also help to diminish allergies and relieve symptoms of asthma.

Tags: lemon juice, also help, Drinking lemon, Drinking lemon juice, health benefits, juice water, many health

Use A Potato Ricer

If you like homemade mashed potatoes, a potato ricer may be the kitchen gadget for you. Using a potato ricer, you can make velvety smooth mashed potatoes right at home. Here's use a potato ricer.

Instructions

1. Peel the potatoes and cut them with a sharp knife into small (approximately one inch) pieces.

2. Cook the cut potatoes on the stovetop in a pot of boiling water until they are fork tender.

3. Drain the potatoes using a colander. Return the potatoes to the hot pot used in the previous step or place them in a bowl.

4. Select the metal die that you want to use for your ricer. The dies that came with the potato ricer will vary in the diameter of the holes on the die. Place the die you have chosen in the potato ricer.

5. Scoop a small amount of cooked potatoes into the potato ricer using a spoon. Don't overcrowd the potato ricer.

6. Push the handle of the potato ricer down to press the top of the ricer onto your cooked potatoes. The potatoes will be pressed through the holes in the die of the ricer. This is called "ricing." Perform this step over a bowl to catch the riced potatoes.

7. Continue to add more potatoes to the ricer, repeating steps 5 and 6 above, until you have riced all of the potatoes.

8. Use the riced potatoes in your favorite mashed potato recipe.

Tags: potato ricer, riced potatoes, cooked potatoes, mashed potatoes

Use A Pedrini Herb Mincer

Add fresh herbs to your favorite dishes.

Using fresh herbs in your culinary creations adds flavor and aesthetic appeal. You can cut the herbs with a knife, but if it is not done properly, you can get mushy herbs instead of finely chopped ones. A food processor can also do some mincing but if you don't get the timing and speed right you herbs will be a big mess. The Pedrini herb mincer is specifically designed to roll over herbs to mince them without resulting in a soggy pile.

Instructions

1. Place a cutting board on a flat, sturdy surface. Wash your herbs with cool water to remove dirt and debris. Pat herbs dry with paper towels. Put a small amount of your herbs on the cutting board.

2. Hold one end of the herbs with the fingers of one hand while you grab the Pedrini herb mincer with the other hand. With the round blades of the mincer pointing down and the front blade pointing up, lower it to the herbs. Starting from one side, use medium pressure to roll the blades across the herbs. This will produce strips of herbs.

3. Mince the herb from different directions to cut the herb into smaller pieces. The wide front blade of the Pedrini can be used to scoop the herbs into a pile.

4. Wash the Pedrini mincer as soon as you are done using it. Run it under warm water to make sure that the herbs do not get a chance to get stuck and dry on or around the blades. If you don't have time to thoroughly wash the device immediately after using it, place it in a bowl of warm water and allow it to soak.

Tags: herbs with, cutting board, fresh herbs, fresh herbs your, front blade, herb mincer, herbs your

Compare Breakfast Cereals

While eating breakfast is important, selecting the right cereal is imperative.

Companies that manufacture cereal are tasked with trying to satisfy people of all ages and dietary preferences. As a result, two types of cereal made by the same company will differ wildly in terms of sugar, sodium, and fiber. This makes the consumers' job very difficult because they cannot associate any one brand with healthy food. Instead, each and every nutrition label must be carefully evaluated.

Sugar Content

Many people find it difficult to visualize what a gram of sugar looks like when reviewing the nutrition panel on a box of cereal. To help put this into perspective, nutritionist Joy Bauer asserts that four grams of sugar is equal to one teaspoon of sugar. Therefore, if you eat a serving of either Kellogg's Apple Jacks or General Mills Honey Nut Clusters, you are ingesting four full teaspoons of sugar since each has a whopping 16 grams per serving. To avoid a major spike in blood sugar first thing in the morning, stick with General Mills Cheerios, Kellogg's Corn Flakes, or Post Original Shredded Wheat as all of these cereals have less than 4 grams of sugar per serving.

Though the general rule is that the lower the sugar content, the healthier the cereal, there is an important exception. According to an article written by nutrition expert Elaine Magee, the inclusion of dried fruit will cause a substantial increase in the sugar content. In the case of cereals with dried fruit, check the ingredient list rather than looking at the grams of sugar. The ingredient list will tell you whether sugar or high fructose corn syrup has been added in addition to the dried fruit. The dried fruit alone should make the cereal sufficiently sweet.

Sodium Content

Once you have verified that the amount of sugar is acceptable, you must determine if the salt content is also within a reasonable range. The American Heart Association is very explicit in their recommendation for daily sodium intake. Eating less than 1500 milligrams of sodium will help your vital organs stay in top shape. However, this guideline will be tough to follow if you start your day with a salty serving of General Mills Wheat Chex or Golden Grahams, both of which have at least 270 milligrams of sodium per serving. However, choose a serving of Post Shredded Wheat or Quaker Puffed Wheat and you will not have to diligently watch your sodium intake for the remainder of the day. Both of these two cereals are sodium-free.

Fiber Content

Avoiding cereals with lots of sugar is not the only way to keep your blood sugar levels from spiking. According to MayoClinic.com, eating plenty of fiber can also help maintain healthy blood sugar levels. Furthermore, fiber can be a great weight loss tool because it keeps you full and helps to reduce cravings for unhealthy mid-morning snacks. The Home and Garden Information Center at Clemson University suggests finding a cereal that contains at least 5 grams of fiber per serving. Look for cereals that contain bran, flax seeds, and dried fruit, which are all good sources of fiber.

Tags: dried fruit, blood sugar, General Mills, grams sugar, blood sugar levels, cereals with

Marinate Steaks With Wine

Marinade for at least one hour before cooking.

Wine alone is an effective marinade for steaks, but you can also combine it with other spices and ingredients to make a unique wine-based marinade. The marinade will mix with the natural juices of the meat and cook into the meat on the grill or in the oven. Wine is commonly used for cooking; you can purchase cooking wine to avoid using your drinking supply. The alcohol in wine helps to tenderize the meat, and your cooked steak will have a wine flavor.

Instructions

1. Purchase a bottle of red cooking wine and several large freezer bags. Red wine is more appropriate for red meat than white wine.

2. Pour 1 cup of wine per steak in a freezer bag. Add other ingredients like garlic, salt and steak sauce. Seal the bag and shake to mix all of the ingredients.

3. Open the bag and place the steaks in the marinade. Shake the bag to mix up the marinade and work it into the steaks.

4. Place the bag in the refrigerator for at least one hour. Remove the steaks from the marinade and place on the grill or in the oven.

Tags: cooking wine, grill oven, least hour

Ferment Wine

You don't have to be a scientist, a wine connoisseur or even a cook to whip this homemade wine into a gorgeous bouquet. While the ingredients list is short, the brew time is a little on the long side. Be patient--it's worth the wait.

Instructions

1. Combine one can of juice concentrate with sugar in a saucepan, and boil until sugar is dissolved. Add one package yeast to the mixture.

2. Pour those ingredients into a jug, and add cold water to fill the jug.

3. Rinse a large balloon out with water to get the inside as clean as possible.

4. Place the balloon over the mouth of the jug and secure it tightly with a rubber band.

5. Put the jug in a cool, dark place.

6. Check the brew daily. As the sugar turns into alcohol, the balloon fills with the gases. As it continues to ferment, the balloon deflates.

7. Remove the balloon when it has deflated, usually after about 6 weeks to 2 months. Strain the wine using cheesecloth to remove any yeast or sugar chunks, and store in a jug with lid.

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Make Real Mashed Potatoes

I will tell you make real mashed potatoes that will be a delicious part of any meal. These will be a wonderful addition to those special meals for your family.

Instructions

make real mashed potatoes

1. Begin by gathering everything needed for this recipe. Peel the potatoes and then cut them into uniform pieces for even cooking. Place potatoes in medium cooking pot. After all potatoes are peeled and cut, fill pot with enough water to cover potatoes and come approximately 1 inch above the potatoes.

2. Place pot on stove and cook on medium high heat until fork tender.

3. Remove pot from stove, turn off heat and drain potatoes. Place the potatoes back in the pot and return to the stove on medium heat. This will help remove the additional water from the potatoes. Do not let them burn.

4. Remove potatoes from heat and add enough milk to make a paste of the potatoes. Using your mixer or masher, blend potatoes and milk until thick and slightly lumpy. Now add butter and mix until they are the consistency you desire.

5. Add salt to taste and serve.

Tags: make real mashed, mashed potatoes, Place potatoes, potatoes Place, real mashed, real mashed potatoes

Make Fruit Salad

make fruit salad

There are quite a few ways to make & present fruit salad.

The fruit can be cut small & mixed together, or cut in larger chuncks & arranged in a creative pattern.

Here is a simple way to make a quick salad.

Instructions

1. Be sure to thoroughly wash all of your fruits; and make sure all the fruit is fresh.

2. Mix all berries, grapes, and other small fruits together in your mixing bowl.

3. Chop the larger fruits, like strawberries, bananas.....into small bite size pieces.

4. After all fruit is mixed (and strawberries, etc are cut) you can mix everything together.

5. There are numerous ways you can display your fruit salad.......

You can arrange the salad on a platter, you can scoop out & put into individual serving bowls, or you can pick right out of the main serving bowl. Or use your imagination & make something out of a watermelon to keep your salad in! (See my other article "make a fruit salad bowl out of a watermelon")

Tags: fruit salad, make fruit, make fruit salad

Use A Jaccard Meat Tenderizer

There is nothing better than a juicy piece of meat that absolutely melts in your mouth. And there is nothing worse than a tough piece of meat that tastes like a rubber shoe. So to make sure that your next cut of beef is the best it can be once it leaves the barbecue and hits your plate, use your Jaccard meat tenderizer.

Instructions

1. Allow your cut of meat to come to room temperature. The Jaccard meat tenderizer cannot be used on meat that is frozen and is most easily used on meat that has acclimated to room temperature.

2. Remove any fat from the cut of meat, which you do not wish to cook. Fat tastes good when marbled in the middle of some cuts of meat. However, big slabs of fat surrounding your grade A prime can be less than appealing. Take your knife and remove any unwanted fat.

3. Lay the meat on a cutting board. Placing it directly on the counter may result in contamination from cleaning chemicals or other bacteria. Placing the meat on a plate may cause scratches from the sharp blade of the Jaccard meat tenderizer.

4. Pierce the meat with your Jaccard meat tenderizer. This tenderizer is exceedingly easy to use. Simply place the Jaccard unit over the meat and press down as you would an ink stamp. Then repeat until you have covered the full surface of the meat. It's that simple. Just let the 48 blades do their job.

5. Season your meat to taste. A usual chef seasoning is a mix of salt and pepper. Although if you are your own "Top Chef," then come up with something else to excite the pallet of your guests.

6. Clean the Jaccard meat tenderizer between each use of different kinds of meat. If you are serving beef and chicken, the unit must be cleaned in between. The blades are removable from the handle and can be placed in the dishwasher, although a delicate hand-washing is always best.

Tags: meat tenderizer, meat that, Jaccard meat, Jaccard meat tenderizer, Jaccard meat tenderizer, piece meat

Use A Hitachi Bread Maker

Baking homemade bread can be a complicated, difficult ordeal. And after the careful preparation, the smallest hitch can cause your bread to come out wrong. Fortunately, many kitchen appliance companies make automated bread makers. As long as you follow the recipes, these machines will help you make a fine loaf of bread.

The Hitachi bread maker is an inexpensive, compact and highly functional bread machine that is also relatively easy to use, and bakes a sweet, golden loaf every time.

Instructions

1. Plug in and set up your Hitachi bread maker. Be sure to set it at least 4 inches away from other countertop items, because it will get very hot during use.

2. Add the wet ingredients, the dry ingredients and the yeast, in that order. Follow the ingredients and quantities given in your recipe; either use the recipe printed on the back of your bread maker, or use a bread-maker recipe from a cookbook or the Internet.

3. Press "Start." Wait 4 hours 10 minutes, or use the built-in delay timer on the bread maker. During this time, be sure not to place a dishcloth over the bread maker, because that may deform the machine's top.

4. Remove the bread when finished, and wash everything with a rag or sponge. Do not use steel wool or abrasives, which could damage the non-stick coating.

Tags: bread maker, Hitachi bread, Hitachi bread maker, your bread

Increase Metabolism With Mustard

Increase Metabolism With Mustard

Stimulate metabolism by eating mustard. Combined with minimal calories, mustard contains various spices, nutrients, vitamins, minerals and amino acids designed to trigger the body's natural fat-burning furnace.

Instructions

1. Eat spicy mustard rather than yellow mustard. Consuming hot, spicy foods tends to trigger metabolism via thermogenesis, elevating body temperature, thereby stimulating the body's natural, internal fat-burning mechanism. This "spice effect" applies universally to almost any food.

2. Activate metabolism with just a teaspoon of mustard. For example, one researcher representing England's Oxford Polytechnic Institute purportedly discovered that a teaspoon serving of hot mustard may bolster the metabolism "20-25% for several hours after eating it" (1).

3. Lose weight eating mustard. These other known compounds that make up the content of mustard serve to catalyze metabolism, further facilitating body fat reduction. Surprisingly, for such a small substance, mustard maintains significant nutritional value.

4. Incorporate mustard as part of a balanced, dietary regimen. Fraught with "Omega 3 Fatty Acids, Iron, Calcium, Zinc, Manganese, Magnesium, Protein, Niacin," copious concentrations of selenium, and dietary fiber, as designed, mustard contains a collaborative combination that almost inevitable revitalizes the metabolism (2).

Tags: body natural, eating mustard, Increase Metabolism, Increase Metabolism With, Metabolism With Mustard, mustard contains

Use A Cork Screw

You can remove a cork from a wine bottle with two basic types of corkscrews. The most basic corkscrew is a metal spiral spike centered on a wooden or plastic handle. A more elaborate corkscrew will have the spiral spike centered in a device that has arms, or wings, that can be pressed down to remove the cork with very little effort. Both versions operate in a similar fashion.

Instructions

Basic Corkscrew

1. Position the end of the metal spiral spike over the center of the cork to be pulled from the wine.

2. Turn the handle of the cork screw to screw the spike into the cork.

3. Continue turning the cork screw until the spike begins to protrude from the bottom of the cork.

4. Hold the bottle securely with one hand and pull the cork from the bottle using the handle of the cork screw.

Winged Corkscrew

5. Raise the metal spiral spike to its highest position in the winged cork screw device by turning the handle in a counter-clockwise motion.

6. Position the spike over the center of the wine bottle. The round portion of the device should be centered over the top of the wine bottle.

7. Ensure that the wings are in the "up" position.

8. Use the handle to screw the spiral spike into the cork.

9. Press down on the wings, or arms, of the corkscrew device. The cork will be removed from the wine bottle as the downward motion of the wings pull the spiral spike upward.

Tags: spiral spike, wine bottle, from wine, metal spiral, metal spiral spike, cork from

Use The George Foreman Grill G5 For Pork Chops

Pork chops cook in a matter of minutes on the George Foreman grill.

George Foreman's model G5 countertop appliance has an 84-square inch grilling surface. It comes with five removable grill plates, which includes two waffle plates, two ribbed grill plates and a baking plate. When cooking pork chops use the grill plates, and wipe them down with a damp cloth before pre-heating the appliance, to remove any dust that may have accumulated while storing. Set the grill up on a sturdy surface, such as a kitchen counter, near an electrical outlet. Don't leave the grill unattended while in use.

Instructions

1. Close the lid of the appliance and plug it into an electric outlet.

2. Turn the temperature to high. Two lights turn on, a red and green light. When the green light goes out, the grill is ready.

3. Slide the grease tray under the front of the grill to catch any grease.

4. Open the lid and set the pork chops in a single layer on the bottom grill. Do this after the green light turns off.

5. Close the lid. Pork loin chops, 3/4 inch thick will take about 6 to 7 minutes to cook. Pork center cut chops, 1/2 inch thick will take about 3 or 4 minutes to cook. Cook on high.

6. Turn the dial to off and unplug the appliance. Open the lid using a potholder. Insert a meat thermometer into the meat to test for doneness. The internal temperature of pork should be 160 degrees F. Cook for an additional minute if undercooked, or until it reaches the desired temperature.

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Cook With Plum Sauce

Plum sauce is a versatile condiment that is often utilized in Asian cuisine. It is generally made with plums, vinegar, ginger, chili and sugar, and it offers a sweet-sour flavor profile. Some plum sauce recipes call for additional ingredients, such as garlic, honey, soy sauce and cloves. The sauce is typically available in the Asian section of a grocery store and can be used as both an accompaniment to, and a component of, many meat dishes. It also pairs well with vegetarian entrees.

Instructions

Plum sauce uses

1. Plum sauce is often used alongside Asian favorites such as spring rolls, prawns, rangoons, samosas and tempura. The condiment offers an easy way to add a kick to chicken nuggets, chicken wings, shrimp or other meaty appetizers that you may be preparing at home. Simply place the sauce (preferably at room temperature) in a bowl for easy dipping access. If you are cooking for a vegetarian crowd, plum sauce works well with vegetable spring rolls, noodle dishes and fruit skewers as well.

2. Plum sauce can also be used as an integral part of a stir-fry or noodle dish. It can be added to chicken, pork, beef, vegetable or other entrees that you are preparing in a wok or skillet. Simply add it towards the end of the cooking process for extra flavor.

3. Many people enjoy plum sauce alongside roasted meats such as duck, but it also works well with spare ribs, lamb, fish, even ham. It can be easily applied atop a piece of fish, chicken or other meat for oven cooking. Or simply dress the meat with sauce when it is served.

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Cook With Crown Royal

Whiskey is an acquired taste for drinking, but you don't need a sophisticated palate to appreciate its versatility in cooking. Canadian whisky, like Crown Royal, has a lighter, sweeter taste than most American or Scotch whiskeys, which makes it a tasty addition to almost any dish. It's easy to cook with Crown Royal once you have an idea of where to start. Just keep in mind that a few recipes call for whiskey to be added after the dish is cooked, which means the alcohol is still as potent as it would be in a glass, over ice. These simple ideas for Crown Royal recipes will get you started.

Instructions

1. Add Crown Royal to vegetable-based soups like French onion or butternut squash. As long as the soup boils for about a minute, the alcohol should burn off, leaving only the light, smoky flavor.

2. Use Crown Royal as a marinade for chicken. For example, marinate chicken breasts in 1/2 cup of Crown Royal and 1/2 teaspoon of vanilla for at least an hour, turning them frequently. Sprinkle with white pepper and broil or grill them for 8 to 10 minutes per side, or until they are cooked through.

3. Soak beef in Crown Royal to make it tender and add flavor. Try marinating steaks in 1/2 cup of Crown Royal, 3 to 4 tablespoons of chopped green onions, 1 tablespoon of soy sauce and a sprinkle of ginger for at least two hours, turning once to soak both sides. Grill, broil or pan fry them until they are done to your taste.

4. Add Crown Royal to desserts. Put a tablespoon into vanilla pudding as it cooks (do not serve this to children or alcoholics) or make chocolate whiskey balls by melting a bag of chocolate morsels in the top half of a double boiler. Add 1/2 cup of sugar and 3 tablespoons of light corn syrup to the melted chocolate. Stir it well and remove it from the heat. Blend in 1 cup of finely chopped pecans, and then scoop it out in spoonfuls and shape it into balls, about an inch in diameter. Roll the balls in semi-sweet cocoa powder and place them between layers of waxed paper in an airtight container. Let them sit for at least a week before you serve them.

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