Identify Stilton Cheese

Stilton cheese is traditionally a cheese created in the United Kingdom as their country's blue cheese. Commonly known to Leicestershire, Derbyshire and Nottinghamshire, Stilton cheese is considered Britain's favorite blue cheese. Stilton has a creamy texture and can be eaten alone, with crackers or with biscuits. Many people even spread Stilton cheese on bread with peanut butter! Here's identify Stilton cheese.

Instructions

1. Inspect the cheese. Stilton cheese has a distinct off-white appearance with bluish veins radiating from the center of the cheese wheel. The more mature a Stilton cheese becomes, the more crumbly and mellow it becomes.

2. Look for the official British Stilton label of authenticity. Only the three counties mentioned previously are licensed to sell this blue cheese under the name of Stilton. Although Stilton is a county in England, Stilton County does not produce licensed Stilton cheese.

3. Taste the Stilton cheese. Traditional Stilton has a crumbly texture in its youngest stage to a buttery smooth texture and mellower flavor after aging another 5 to 6 weeks. Similar to a traditional blue cheese, Stilton will have a strong, nutty flavor with rich overtones.

4. Make certain the Stilton cheese has been allowed to age naturally without the "pressing" process associated with similar cheeses. Stilton is placed in its forms to settle over time and is not squeezed to remove moisture. This allows a "layered" effect throughout the cheese.

5. Ensure that the coat or crust of the Stilton cheese wheel is solid all the way around. Stilton forms a thin crust when aging that allows the "bluing" process for the cheese.

Tags: Stilton cheese, blue cheese, cheese Stilton, Stilton cheese, blue cheese Stilton

Use Dried Herbs And Spices For Dips

Herbs and spices add flavor to plain sour cream or yogurt to create a dip for chips or vegetables. Cooking with dried herbs and spices differs slightly from using fresh varieties. For the most flavorful, tasty dips, use your dried herbs and spices correctly. Need recipe ideas for dip? See the Resource section.

Instructions

1. Buy small amounts of dried herbs and spices and use them within one year of purchase (see Reference 1).

2. Learn the best dried herbs and spices for dips by consulting an herb and spice chart. See Resource 2 for the uses of various herbs and spices. Parsley, paprika, sesame seeds and chives will add flavor to bland dip bases such as sour cream (see Resource 2).

3. Replace each tablespoon of fresh herbs in a dip recipe with 1 teaspoon of dried herbs or 1/4 tsp. powdered herbs or spices for a 3 to 1 replacement ratio of fresh to dried herbs (see Reference 2, page 2).

4. Before adding the dried herbs and spices to your dip, crush them lightly between your hands or with a mortar and pestle (see Reference 2, page 3).

5. Combine the ingredients for the dip at least 2 hours before serving. Refrigerate the dip for at least 2 hours before serving. Leaving the dip overnight in the refrigerator helps to allow the flavors of the dried herbs and spices to meld (see Reference 1).

Tags: dried herbs, dried herbs spices, herbs spices, herbs spices, before serving

Cook Chicken Hearts

How do I Cook Chicken Hearts?

While chicken hearts are more often used as side ingredients to flavor things like gravy, they can also be cooked into soups, stews or curries or served as the main course. If you are cooking chicken hearts to serve alone, marinating and grilling them produces a flavorful and delicious final product. You can find chicken hearts in the meat section of your grocery store, often packaged along with the liver and other chicken gizzards.

Instructions

Grilled Chicken Hearts

1. Pour 2/3 of a cup each of soy sauce and sherry into a resealable plastic bag. Add a half tablespoon of bottled diced garlic and a teaspoon of both black pepper and ground ginger to the bag.

2. Add 2 1/2 pounds of chicken hearts and seal the bag with most but not all of the air out. Use your fingers to evenly distribute the mixture over the hearts and place the bag in the refrigerator for two hours.

3. Skewer the chicken hearts on kabob sticks and wrap the exposed ends with aluminum foil to prevent charring.

4. Place the skewers on a hot grill and cook for about 3 minutes on each side. The chicken hearts will be a deep golden color when they are done.

Chicken Hearts in Soups or Stews

5. Melt enough butter to coat the bottom of a hot pan. Sprinkle chicken hearts with salt and pepper.

6. Pour the chicken hearts evenly over the hot pan, and saute until golden brown.

7. Stir the sauteed chicken hearts into your preferred soup or stew.

Tags: chicken hearts, chicken hearts, chicken hearts, Cook Chicken, Cook Chicken Hearts

Latin American Restaurants In St Paul Minneapolis

Latin American restaurants are plentiful in the Saint Paul-Minneapolis area.

The Minnesotan cities of Saint Paul and Minneapolis offer a wide array of Latin American restaurants which variously feature the traditional cuisines of the Caribbean, Central America and South America. Whether you're craving chile Relleno in Saint Paul or hankering for an Ecuadorean soda in Minneapolis, you can find all these and more at family-owned local restaurants.

La Colonia

Located in Minneapolis, La Colonia Restaurant specializes in Ecuadorean and Colombian cuisines. In addition to a wide variety of traditional foods from Ecuador and Colombia, La Colonia also offers imported soda drinks from these countries.

La Colonia Restaurant

2205 Central Avenue Northeast

Minneapolis, MN 55418

(612) 706-4146

lacoloniarestaurant.com‎

El Meson

El Meson describes itself as a Spanish-Caribbean bistro, and serves hearty food and wine based in the Spanish cuisine, Caribbean food and the Spanish-influenced culinary traditions of the Caribbean islands. The decoration of the bistro is rustic, and diners can choose from tables or booths. El Meson hosts live flamenco music and dancers on some nights, and offers vegetarian options and smaller meal portions for children.

El Meson

3450 South Lyndale Avenue

Minneapolis, MN 55408-4151

(612) 822-8062

elmesonbistro.net‎

La Hacienda Restaurant

Offering authentic Mexican cuisine as well as food from Peru and El Salvador, La Hacienda is located in southwestern Saint Paul. The menu features traditional Mexican foods as well as seafood dishes and imported Mexican drinks.

La Hacienda Restaurant

2467 7th Street West

Saint Paul, MN 55116

(651) 699-3213

Salsa a la Salsa

Salsa a la Salsa is a Mexican grill located in Minneapolis. The menu includes such authentic Mexican staples as chile Rolleno and pork carnitas. Burritos and enchiladas are some of the most popular menu items at Salsa a la Salsa. Other less typical menu options include the "mixiotes de pollo," which uses cactus strips and banana leaves.

Salsa a la Salsa

1420 Nicollet Avenue

Minneapolis, MN 55403

(612) 813-1970

salsaalasalsa.com

Tags: Salsa Salsa, Saint Paul, Latin American, American restaurants, authentic Mexican

And Mix Flour For Bread Dough

Bread-making can be a very creative and satisfying process, once you get the hang of it. Adding flour and kneading the dough correctly is a good step to a bread loaf that is not too thin or thick, and also light and tasty.

Instructions

1. Get a large mixing bowl, preferably 3-5 quarts. Start with yeast and water mixture, 1 2/3 cups of milk, 2 teaspoons of salt and 2 tablespoons of honey. Stir until well mixed and add two tablespoons of oil.

2. Begin by measuring three cups of flour. Add each cup one at a time, mixing it in each time. Stir until the mixture becomes smooth. Keep adding cups of flour until the dough becomes stiff, and has a stretchy, glutinous texture.

3. Keep stirring and adding flour one cup at a time until the dough is thick, but smooth and without lumps. Scrape the sides of the bowl as you stir to gather up all the ingredients and mix them thoroughly into the dough.

4. Work the flour into the dough until it is too thick to stir. At this point, put the spoon aside and begin to knead the dough by hand.

Tags: cups flour, each time, into dough, Stir until, until dough

Make A Holiday Margarita

The holidays are back and you have sent out the invitations to your party. You need to make some festive holiday drinks. Read these instructions to learn make festive "holiday" Margaritas.

Instructions

1. Get some clear glass cups. You will serve the drinks in clear cups so people can see the color of the drink through the glass.

2. Find clear margarita mix. The clearer the better.

3. Buy different kinds of skittles. Try buying the typical red packet and one other kind.

4. Assemble the ingredients. You need two different packs of skittles, clear glasses, a blender, clear margarita mix, tequila and ice.

5. Mix the margarita. Fill the blender with ice. Pour in 2 parts margarita mix for every 1 part tequila. Fill the liquid to the top of the ice in the blender. Mix until the ice is completely crushed and you have a "blended margarita".

6. Add the color. Use the skittles to color the drinks. You have two choices. Your first choice is to toss a few skittles of the same festive color [green for Christmas, Blue for Hanukah, etc] into the blender and mix again. To increase the color, toss more skittles into the blender. Your second choice is to toss a few skittles into each individual glass to create "personal" holiday colored margaritas. [Cater to people of all beliefs].

7. Pass the drinks out. Congratulations, with a few skittles you have turned a regular margarita into a festive holiday drink.

Tags: festive holiday, choice toss, choice toss skittles, clear margarita, into blender

Online Presentation Ideas For A Contest For Chili

Show off your chili cookoff contest online.

The excitement of a chili cookoff contest doesn't end when the chili is scooped into a judge's bowl. By planning ahead, you can capture the contest and use it in an online presentation to prepare for the next year's contest, advertise the contest to new registrants, and remember the event. Through various online tools, you can add searchable recipe databases, a photo slideshow and even let viewers know exactly what kind of heat situation they're getting themselves into before tasting the recipe.

Spice Threshold

When creating the online presentation for your chili contest, consider sorting recipes and entrants by their spice threshold. Ask chefs to rate their chili "hot factor" (consider creating a one-through-five chili pepper heat rating system), then add entrants to the online presentation starting with the most mild and working your way up through the "eat at your own risk" variety. If entrants don't know rate their chili recipes, review the ingredients looking for items such as jalapenos or hot sauce. Add a page separating each category of chili peppers from each other, describing the heat factors and comparing them to other similar foods such as buffalo wings or curries, so judges and other eaters will be able to prepare themselves.

Searchable Recipes

When compiling the entrants' recipes for your chili contest online presentation, consider creating an online searchable recipe databank. Ask each entrant to submit a list of ingredients used for their chili along with the recipe, then add ingredients into a large list to appear online. Viewers can hover their mouse cursors over a single ingredient, such as "jack cheese" or "red pepper" and then click to be taken to a list of chili contest recipes which use that ingredient. An added benefit of this will help people who have specific food allergies avoid tasting or replicating any of the chilis with ingredients they cannot eat.

Photo Slideshow

Capture the excitement of the chili cookoff with a photo slideshow of all entrants' submissions. Take pictures of the individual bowls of chili, judges tasting and the winners receiving their prizes. This may be used for the next year's online presentation, along with being a record of past events. Consider using a theme for the photographs, such as a scoop of each entrant's chili in the same bowl (washed out in between each picture); then create a photo slideshow, which will show the differences in each entrant's chili color, texture and thickness. Other options are to plant a small chili contest flag design into each contestant's bowl for the photo. That's a great way to advertise the contest.

Tags: chili contest, online presentation, chili cookoff, contest online, each entrant, their chili, your chili

Oil Vs Vinegar

Oil Vs. Vinegar

Oil and vinegar are two staples every good cook must have in the kitchen. They are flavorful and useful ingredients on their own, and they are especially delicious when mixed together. Oil and vinegar both come in many varieties and are full of health benefits. Oil is basic and vinegar is acidic, so the two flavors complement each other. They're also useful for uses other than cooking.

Oils

The three types of oils are essential oil, mineral oil and organic oil. Essential oil is used in products such as perfumes and lotions. Mineral oil is used in everyday products like gasoline, diesel and parafin waxes. Essential oils and mineral oils are not edible. Organic oils are delicious, nutritious, and a must-have for any cook.

Health Benefits of Organic Oil

Organic oils come from dozens of sources, but some of the most common are olive oil, vegetable oil, coconut oil and canola oil. Although edible oils tend to be high in fat, they are considered extremely healthy because of their high content of monounsaturated fat (also known as "good fat"), and their ability to lower cholesterol and shield against heart disease. Olive oil is considered the healthiest of all the edible oils, and is widely used in French, Italian and other Mediterranean cooking.

Vinegar

Vinegar is an acidic liquid derived from fermented ethanol. Its name comes from the French for "sour wine." Different types of vinegar refer to different sources of ethanol for the vinegar, and they include wine vinegar, rice vinegar, fruit vinegar, and balsamic vinegar (from grapes). Vinegar has a sharp and pungent taste, and unlike oil, it is rarely used as the basis for recipes. It is instead best used as a garnish or sauce. Vinegar is also an essential part of pickling, and is common in many salad dressings.

Vinegar Around the House

While non-edible oils can be used to heat your home and fuel your car, when vinegar is used outside of the kitchen it is most often as a cleaning agent. Vinegar, especially white vinegar, is a cheap and safe alternative to cleaning chemicals, and is especially popular with people who believe in an organic lifestyle or do not want to expose their family to the harsh chemicals in many modern cleaning products. Remember that vinegar is highly acidic, so should be diluted with water before being applied to any surface. Vinegar can also be used as a natural pesticide in the garden.

The Health Benefits of Vinegar

Unlike oil, which is known to help prevent disease and promote good health, vinegar's medicinal benefits are not entirely proven. Many believe that it can lower cholesterol and promote a healthy heart and that vinegar can fight infection and even promote a feeling of fullness and, in turn, promote weight loss. While there is no scientific data to back up these statements, vinegar is by no means unsafe or unhealthy. Rather, its medicinal benefits are similar to those of many homeopathic drugs and foods--there is a strong following of people who believe in them, and the best way to decide if the claims are true is to try it.

In the Mix

Oil and vinegar are two highly versatile substances that are have uses both in and out of the kitchen. Since they are both so healthy and diverse, one of the best ways to try them is to mix olive oil, balsamic vinegar together with herbs and spices in a basic vinaigrette. A vinaigrette is a delicious and low-fat salad dressing that is easy to make and will provide you with the health benefits of both oil and vinegar, as well as all of the taste.

Tags: balsamic vinegar, edible oils, Health Benefits, lower cholesterol, medicinal benefits

Make Healthy Pizza

Pizza doesn't have to be junk food. Whether you want a healthier recipe because you are dieting or just because you want to make better food choices, a pizza can be a versatile meal that can be healthy and flavorful enough to please just about everyone at your table.

Instructions

1. Make pizzas from scratch or with pre-made kit crusts. You can also choose pitas or other flat breads, bagels or english muffins for your crust.

2. Use whole wheat crust or multigrain options instead of a typical white pizza crust. Whole grains tastes great and gives you more nutritive value. Many healthy recipes exist that incorporate this type of crust, but if you have a standard recipe, simply swap the pizza crust for a healthier alternative.

3. Choose a healthy oil such as extra virgin olive oil for your pizza instead of typical vegetable oil. Use oil sparingly to cut down on calories. Some recipes are oil free.

4. Look for alternatives to typical cheese for your pizza. You can use goat cheese for a change or choose low fat substitutes to cut the caloric value of the pizza and enhance the nutrients for a healthier alternative. This also gives new taste options to you to make your pizza different than average. Using less cheese cuts down caloric value, but cheese is also a healthy food so you can feel good about using it, especially if you tweak your recipe a few other ways to make the meal healthier.

5. Layer the crust with sauce, cheese and plenty of vegetables. Load up the vegetables. Using minimal amounts or no meat with plenty of vegetables can make your pizza a very healthy meal. Processed meat is not very healthy while vegetables and fruit such as pineapple will give your meal a healthy twist and beautiful color. Experiment with different varieties and combinations each time you try a new recipe. You can also use different toppings on different areas of the pizza to please the entire family. There are many available healthy recipes or you can simply use whatever combination of healthful toppings you like.

6. Cook pizza in a preheated oven at 400 to 425 degrees F until golden and cheese is bubbly. Let stand 10 minutes before slicing.

Tags: your pizza, caloric value, healthier alternative, healthy recipes, instead typical, make your

Can Meat

Home canned meat is head and shoulders above the mass processed canned meats you can buy at your grocery store. With proper preparation and handling, home canned meat maintains its texture and nutritional and is much more appealing in recipes.

Instructions

1. Realize that meat is a low-acid food. As such, it must be canned using a pressure canner. Pressure canners maintain temperatures adequate to kill all bacteria, spores and toxins that are naturally occurring in low-acid foods.

2. Use a weighted-gauge pressure canner to can meat. Weighted-gauge pressure canners allow for more accurate monitoring of the pressure canner's internal temperatures. This ensures your meat is canned precisely according to the pressure requirements in the recipe instructions.

3. Prepare the meat for canning by cutting the meat across the grain into strips. If you plan to use the meat for stews or soups, you can cut the strips into 1 inch cubes. As you cut the meat up, be sure to trim all fat and gristle. Fat can cause canned meat to taste gamey or prevent the jars from sealing properly.

4. Cook your meat before canning. You can cook the meat by roasting or pan cooking it, or you can cook it in a recipe you find in a reputable home canning recipe guide.

5. Cold pack your meat for canning. Place uncooked pieces of meat in the canning jars, cover them with broth or water leaving the appropriate headroom, and can the meat according to the directions in your home canning guide.

Tags: canned meat, meat canning, pressure canner, your meat, home canning

What Is Boursin Cheese

Boursin cheese has been enjoyed by cheese lovers and party goers for decades because of its smooth, creamy texture and flavor, making it ideal for spreading on crackers or toast slices. While many enjoy eating Boursin cheese, most people do not know the full story behind what is Boursin cheese, including its rich history, flavor options and its versatility in many different types of dishes.

History

Like many of the world's favorite cheeses, Boursin cheese hails from France. While it is now enjoyed in more than 30 countries, it still enjoys its greatest popularity in its birth nation. Boursin cheese was first created by Francois Boursin in 1957 in Normandy. The inspiration for Boursin cheese was a traditional French dish of plain fresh cheese served with a mixture of chopped herbs that guests could mix as they pleased.

Features

Boursin is a cow's milk cheese off-white or yellowish in color, with a soft, creamy texture. The original Boursin cheese was buttery and sweet in flavor, but it now is produced in several different savory flavors, all thought to add to, but not detract from, the cheese's natural taste. When prepared for sale, Boursin cheese is formed into cylindrical shapes and wrapped in foil.

Many consumers are confused by the distinction between Boursin and Gournay. "All natural Gournay cheese" is simply a way of identifying a package of cheese as authentic Boursin. Gournay was the name Francois Boursin gave his new cheese when asked to declare its origin to customs officials. If a package of Boursin does not include the "All natural Gournay cheese" distinction, then it is not true Boursin.

Types

Today, Boursin cheese is available in five flavors: Garlic & Fine Herbs, Pepper, Shallot & Chive, Light Garlic & Fine Herbs, and Garlic & Roasted Red Pepper. The original Boursin Garlic & Fine Herbs is made simply from milk, cream, garlic, salt, pepper, parsley and chives and is still the most popular of the Boursin flavors. Boursin Light has been a popular, welcome addition to the Boursin cheese family, with 78 percent less fat and 64 percent less calories than the standard versions.

Potential

Boursin cheese makes a wonderful addition to any type of gathering or just as a simple snack, when stored and served correctly. After purchasing, Boursin cheese should be stored in a temperature-stabilized drawer in the refrigerator and always wrapped in its original foil packaging after each use.

While Boursin can be added to many recipes, if you choose to serve it as a hors d'oeuvre, it should first be brought to room temperature. Generally removing the cheese from the refrigerator 30 minutes before serving will accomplish the desired serving temperature. Boursin cheese should be cut into wedges like a pie when served.

Location

Boursin cheese is considered a specialty cheese. While it might be hard to find at a standard grocery store, it should be easy to locate at any grocery or gourmet store with a specialty cheese counter. The official Boursin website, boursincheese.com, offers a store locater based on zip code to help you find a Boursin retailer near you.

Tags: Boursin cheese, Boursin cheese, Fine Herbs, Garlic Fine, Garlic Fine Herbs

Make German Twists Doughnuts! Yum!!

Make German Twists Doughnuts! YUM!!

Schlitz kuechla is a German donut recipe in which the dough is twisted and deep fried. The donuts can be dipped or even wrapped around hot dogs.

Instructions

1. Dissolve the yeast in 1/4 cup of warm water. Boil 1/2 cup of water and add the shortening, mixing well. Turn down the heat and add the sugar and salt. Stir until lukewarm. Blend in the yeast, milk and eggs. Gradually stir in enough flour to make a soft dough. Turn onto a lightly floured surface. Knead until smooth and satiny, about seven minutes. Place in a lightly greased bowl and turn over to grease the top. Cover and let rise in a warm place until doubled, about one to one and a half hours.

2. Turn the dough onto a floured surface and roll to half-inch thickness. Cut into 8-by-1/2 inch strips and gently roll back and forth to form evenly shaped 12 inch sticks. Fold in half and cross the ends of one stick over another to form twists. Pinch to secure the ends. Cover and let rise for about 30 minutes, or until the dough has doubled in size.

3. Fry the sticks at 375 degrees F. Drain on paper towels, then roll in powdered sugar, brown sugar, regular sugar or cinnamon.

Tags: Cover rise, floured surface, German Twists, German Twists Doughnuts, Make German

Healthy Meats To Eat For Breakfast

Breakfast is the most important meal of the day. Unfortunately, sausage, ham and bacon can ruin your diet, which is definitely not a good way to start your day. Instead, try one of these healthier options.

Turkey

For the die-hard breakfast fans, most brands offer a turkey option for bacon and sausage. One serving of turkey bacon is approximately 30 percent lower in fat and calories than pork bacon.

Chicken

Thaw chicken tenders the night before you go to bed. In the morning, saute the chicken in a little olive oil, chop and toss into an omelet. This healthy option is surprisingly quick, easy and tasty.

Salmon

Often thought of as an indulgence, salmon is a great breakfast meat. The low-calorie, high-protein fish is low in saturated fat and packed with heart-healthy omega-3 fatty acids.

Pork Loin

Many people shun pork, but pork loin is actually a healthy choice. One 4-oz. serving yields just 120 calories and just 2.5 g of fat. Chop up last night's leftovers into an omelet.

Eggs

You may not think of eggs as meat, but the United States Department of Agriculture does, because eggs are high in protein. Eat your eggs with a slice of toast and you won't have to worry about the added fat and calories of sausage or bacon.

Tags: into omelet, sausage bacon

Long Island Steak Houses

Enjoy the finest meats grilled to perfection!

Long Island is home to quality steak houses that guarantee USDA prime beef, fresh seafood and impeccable service. These restaurants are established businesses that know meat, pick it and cook it. Any one of the steakhouses on Long Island is a perfect choice for flavor-packed, quality steak dinners.

Brooks & Porter

Only the finest cuts of beef.

Brooks & Porter is located in downtown Merrick adjacent to the train station. The location is perfect for the décor that is "reminiscent of the 1930s deco big city train stations." They promise to serve the finest prime dry aged beef while also offering vegetarian options like over-sized shrimp scampi or selections from the raw seafood bar. They have an experienced wine connoisseur to suggest one of their many wines to accompany the meal.

Not in the mood for steak? Stop in for a drink at their oversized lounge where you can order one of their specialty drinks like the Key Lime Martini or a simple bite to eat.

Reservations for dinner are strongly recommended. If just stopping in for a drink, prepare for a lively crowd at the bar.

Brooks & Porter

16 Merrick Avenue

Merrick, NY 11566

516-379-9400

brooksandporter.com

Peter Luger Steak House

Enjoy tender steak with a side of their famous BBQ sauce.

Peter Luger Steak House, established in 1887, uses only the finest USDA prime meat available. The selection process is conducted daily and only done by family members. Perhaps this and their world famous steak sauce led them to be voted best steakhouse in NY for the last 26 years.

Peter Luger's serves a limited menu for lunch varying according to the day of the week. Dinner is ala cart with sides big enough to share between two people. Options include creamed spinach, fresh broccoli, German fried potatoes among other vegetables and potato choices. Steaks are not only served single portion but also can be shared among two, three or four people. They also have other dishes beside red meat which include lamb chops, Maine lobster and broiled chicken.

If you want to enjoy the taste of their world famous steaks and sauces at home, they are both now available for online ordering.

Peter Luger of Long Island, Inc.

255 Northern Blvd.

Great Neck, N.Y. 11021

516-487-8800

peterluger.com　

Morton's Steakhouse

Not in the mood for steak? Enjoy a fresh seafood dish.

For more than 30 years, Morton's Steakhouse has provided USDA prime-aged beef, fresh seafood and delectable desserts to the public. They are open for lunch daily and offer a $25.00 limited menu. Dinner is served ala carte with choices ranging from filet Mignon to a Chicago-style bone in rib eye steak. The menu also has a section devoted to "slightly smaller steaks," if you aren't in the mood for something too big. Lamb chops, Alaskan King Crab legs and sesame encrusted yellowfin tuna are among some of the other non-steak entrees on the menu.

Morton's will also cater your next event and offers occasion ready rooms for anything from rehearsal dinners to business lunches.

　

Morton's Steakhouse

777 Northern Boulevard

Great Neck, NY 11020

516-498-2950

mortons.com

Tags: Long Island, Peter Luger, Brooks Porter, fresh seafood, Morton Steakhouse, beef fresh, beef fresh seafood

Make Healthy Fried Chicken

Fried chicken is considered a good old American favorite. If you are trying to make healthy food choices, fried foods are off limits. It is still possible to enjoy a healthy version of fried chicken simply by varying your cooking methods slightly.

Instructions

1. Pick the right parts of the chicken. A chicken consists of two types of meat, white meat or dark meat. The white meat is the healthiest choice. Chicken breast is a part of the chicken made up of entirely white meat.

2. Clean the chicken. Chicken fat and the skin are high in calories and fat content. In order to make healthy fried chicken, you need to remove the fat and skin. Once you have removed both, rinse the chicken off in cold water. As an alternative, you can buy boneless, skinless chicken breast from your local grocery store if it is available.

3. Season your chicken. There are a wide variety of spices that you can use to season your chicken. Salt and pepper or Cajun spices are some of the options available. Keep in mind to watch the amount of salt you use if you are opting to follow a low sodium diet.

4. Dip the chicken in a mixture of one egg and a little bit of water. If eggs are forbidden on your diet, you can use skim milk.

5. Coat your chicken. You can use flour if you plan on frying your chicken in oil or corn flake crumbs if you plan on making oven fried chicken. You can season the flour if desired.

6. Cook your chicken until it is done all the way through. If you fry the chicken in oil, use canola oil. If you oven fry your chicken, spray non fat cooking spray on the chicken to make the coating crispy once it is cooked. Preheat the oven to 350 degrees. Cook the chicken at least thirty minutes or until the chicken is cooked thoroughly.

7. Remove as much oil as possible from your chicken. You can do this by allowing any excess oil to drip off of the chicken and then blotting any visible oil off of the chicken using paper towels.

Tags: your chicken, white meat, fried chicken, from your, make healthy

Nutritionally Complementary Foods For Applesauce

Enjoy applesauce mixed with yogurt for breakfast.

Choose nutrient-dense foods to enjoy alongside, or mixed directly into, your applesauce. Some of these foods can greatly change the texture and density of the sauce, which can make it more satisfying and filling as a morning meal or a mid-afternoon snack. Even sweet toppings, such as ground cinnamon or raw honey, have some nutritional benefits.

Nuts and Seeds

Nuts and seeds such as almonds, sesame seeds, walnuts, peanuts, chia seeds, flaxseeds and pine nuts add more calories and nutrition to applesauce. The taste can vary greatly depending on the type of nuts you select. Pine nuts have a robust, hardy flavor while almonds and peanuts have a slight sweetness. Adding nuts can greatly increase calories, so only add a small cupful, unless you're not concerned about caloric intake. All types of nuts and seeds contain high amounts of omega-3 fatty acids.

Fresh Fruit or Berries

Top applesauce with chopped, fresh watermelon, honeydew melons, pineapple slices or oranges. Fresh blueberries, strawberries, raspberries and blackberries also make great toppings, depending on your flavor preferences. Enjoy a bowl of fruit in addition to applesauce, or add the fruit right in.

Dried Fruits

Dried fruits such as raisins, dates, figs, apricots and bananas add more nutrition to plain applesauce. Choose dried fruits if you want to create a thicker, yet sweeter, texture. Sprinkle a few dried fruits on top or mix into the sauce. Buy dried fruit in bags or use a food dehydrator to dry your fruits at home. Dried fruit doesn't contain water like regular fruit, but it still offers plenty of health benefits. Dehydrated fruit causes some nutrients to become more concentrated in the fruit, according to "Real Simple" magazine.

Other Toppings

Try other toppings such as yogurt, raw honey, ground cinnamon, spiced vanilla or rolled oats to make your applesauce even more nutritious. Many of these foods add more density and flavor to plain applesauce. Cinnamon helps increase alertness and lower blood sugar, according to "Women's Health" magazine." Raw honey contains plenty of amino acids, enzymes such protease, vitamins, minerals and carbohydrates. Processed honey does not contain as much nutritional value because of heating during the pasteurization process.

Tags: dried fruits, ground cinnamon, plain applesauce, these foods, toppings such

Cook Sea Scallops With Garlic Sauce

Fresh sea scallops are easy to cook for any occasion. This simple method infuses the delicate scallops with a hint of garlic and herbs, along with the richness of clarified butter and a bit of red wine. Quick but elegant, this dish is perfect for a romantic supper or weekend guests.

Instructions

1. Heat a saute pan over medium heat. Add clarified butter and two cloves of fresh, minced garlic.

2. Add dried basil, thyme and dill to the hot butter and garlic. Add the sea scallops to the pan as soon as the herbs begin to bloom. Adjust the heat to maintain an even temperature.

3. Keep the pan moving so that the scallops to avoid burning them. Use a fish spatula to turn each scallop so that it turns golden around the edges.

4. Cook the scallops for about 3 minutes on each side until they are nearly cook through as the garlic begins to turn golden brown. Monitor the heat closely so that the herbs retain their green color.

5. Deglaze the pan with one-half cup of Vino Verde or any low acid red wine. Select a mild flavor wine to avoid competing with the flavor of the scallops. Move the pan to swirl the wine around to pick up the bits of herbs and garlic.

6. Continue to cook the scallops while the wine reduces. Remove the scallops from the heat after a total of 8 or 9 minutes cooking time.

7. Serve the scallops with garlic sauce over a bed of rice or couscous. Add a wedge of lemon.

Tags: clarified butter, scallops with

Northern England Traditional Foods

Northern England is populated by cities such as Yorkshire, Bradford, Barnsley, Newcastle and Doncaster. The climate in the area tends to be cold, and many of traditional North England dishes are made from inexpensive ingredients which grow well and last in cold weather. Nevertheless, the traditional foods of Northern England are quite diverse and include meats, seafood, salads, pastries and locally-made cheeses.

Treacle Tart

Treacle tart is a favorite traditional English dessert, and even makes an appearance in the Harry Potter books as Harry's favorite. Treacle is a honey-like golden syrup, and in addition to it, treacle tart is made from shortcrust pastry, lemon, ginger and egg wash. The American shoo-fly pie, with its thick molasses bottom, seems to be a variant of the very British treacle tart.

Stottie Cake

According to the BBC's food page, one of the outstanding features of northeastern English cuisine is its baked goods. Stottie cake is not actually cake, but a type of bread made from flour, milk and salt. Stottie cake is sometimes called "oven-bottom bread" because of being baked on the bottom of the oven, and cannot often be found outside of the north.

Yorkshire Curd Tarts

Curd is a type of cheese, and the north of England is known for its fine dairy products. One of the most famous in the region is Wensleydale cheese, originally made by monks at Jervaulx Abbey. It should come as no surprise that one of the most endearing types of traditional northern dishes involves cheese. Yorkshire curd tart, made with curds, lemon, eggs, nutmeg, flour, sugar and brandy, may be a distant relative of the cheesecake.

Cumberland Sausage

Cumberland sausage is perhaps the best-known dish which comes from a part of northwest England known known as Cumbria. Cumberland sausage is a pork sausage distinctive for its coiled shape, chunky texture and spices, notably pepper. Cumberland sausage is often served with a fried egg, peas and chips, or what Americans call French fries.

Lancashire Hotpot

Lancashire hotpot is not the same kind as Chinese hotpot, in which raw meats and vegetables are cooked at table in boiling water over a low flame. This English hotpot is a slow-cooked lamb, onion and potato stew, and can be cooked either in a casserole dish in the oven or in a slow cooker. Many associate this dish with the days of the Industrial Revolution, when tired mill or coal workers were greeted at home with this hot dish after many hours of grueling hard work.

Tags: made from, Northern England, Cumberland sausage, England known, Stottie cake, tart made

Fold A 2 Bottle Wine Box

Use a two-bottle wine box to ship two bottles of wine safely.

Wine makes the perfect gift for many occasions, including anniversaries, New Year's parties and much more. If you can't personally present the wine to the recipient, you need the appropriate type of box in which to ship the wine without breaking the bottles. Cardboard wine boxes, available online and at many moving supply stores, are much like regular shipping boxes. Boxes designed specifically to hold two bottles of wine are easy to assemble and will protect your package from damage.

Instructions

1. Hold the two-bottle wine box with the end containing the split flaps facing upward.

2. Push in gently on both the left and right sides so the box pops open.

3. Slide one bottle of wine into each side of the wine box.

4. Fold in each of the smaller flaps located on the left and right sides of the box.

5. Fold over the longer flaps, folding the bottom one first and then the top one.

6. Tape over the folded flaps to secure them in place.

Tags: bottles wine, left right, left right sides, right sides, two-bottle wine

Fun Green Salads

Salad is nutritious and easy to make.

Twenty million servings of salad are eaten by Americans every week. They are a staple of the North American diet and an easy way to incorporate more fruits and vegetables into your diet. Green salads can be as simple as a garden salad with carrots and cucmber, or a complex tasting gourmet meal.

Edible Flower Salad

Dandelions can be put into a salad mix.

An edible flower salad is a unique idea for a spring or summer meal. Flower greens, such as dandelion leaves, are already an ingredient in many green mixes. Fruit flowers are generally edible. Apple blossoms are edible and so are roses, which are in the same family. Citrus blossoms are another option. Flowers from herb plants are also edible. Some common edible flowers are pansies, peonies, lilac, honeysuckle and clover. Do not use flowers that have been covered in pesticides and be certain of the flower type before using it in a salad.

Protein Salad

Protein can make a salad into a meal.

Adding protein to a green salad is an easy way to make a filling, nutritious meal. Animal-based protein like chicken, beef, pork or fish can be mixed into a salad. Nuts, like walnuts and pecans, are common salad ingredients. You can toast them first or use them raw. You can also flavor them with spices like chili, garlic or onion powder. Avocados are a source of protein and can be diced and added to salad or made into guacamole and used as dressing.

Berry Salad

Berries are not just for fruit salad.

Adding sweet-tasting ingredients is a fresh take on green salad. Add berries like blueberries, blackberries or raspberries and diced fruits like apples and pears to your salad. These fruits complement nuts like almonds, pecans and walnuts. Fruit is also a natural complement to cheeses like cheddar or gorgonzola. Use a balsamic dressing or make your own. Red wine vinegar-based dressings are a good choice. Incorporate fruit juices into the salad dressing to tie the flavors together.

Gourmet Salad

Include gourmet cheese and other ingredients into a salad.

If you are a foodie, or you just love experimenting with new ingredients, you can create a gourmet green salad. Cheeses like brie, asiago and goat cheese are great additions to a green salad. Fruits like pomegranates and figs can be added, and so can candied nuts like pistachios and cashews. Specialty deli meats like prosciutto and chorizo complement salad ingredients like cheeses and tomatoes. Other gourmet ingredients include sun dried tomatoes, capers, olives and infused oils.

Tags: green salad, into salad, easy make, nuts like, salad ingredients

Nigerian Restaurants In Dallas

Dallas, Texas, hosts a number of popular Nigerian restaurants.

Dallas, Texas, is home to a large number of restaurants featuring cuisine from all over the world. Restaurant enthusiasts have the option to enjoy exotic dishes from nearly every continent. For those who are looking to experience authentic African cuisine, the city has an impressive selection of Nigerian restaurants.

Ugo Restaurant

Ugo Restaurant is an African restaurant that serves a wide variety of Nigerian delicacies. The hours of operation are from noon to 8 p.m. Its varieties of soups include okra, bitter leaf, ogbono, edi kaiko, and nsala. Ugo offers traditional Nigerian dishes such as isi-ewu, which is a spiced goat head served in a thick sauce; and abacha, which is cassava root prepared with crayfish, spices and palm oil. Some of the other options at this restaurant include fried plantains and pancakes stuffed with mixed vegetables. You can add beef, goat, fish or stockfish to any dish for an additional charge.

Ugo Restaurant

491 West Mockingbird Lane

Dallas, Texas 75243

214-630-4024

ugorestaurant.tripod.com

African Village Restaurant

African Village Restaurant opened in November 2002. The restaurant takes great pride in covering most of the major sporting events on its 50-inch plasma television screen. The menu includes pepper soup, which can include either goat meat or catfish cooked in a bed of spices. One of the more popular dishes is the fufu, which is a thick combination of rice and yam flours molded into dough and eventually formed into grapefruit-sized balls. The specialty dishes include charcoal grilled fish, nyama choma and isi-ewu. Catering is available.

African Village Restaurant

3003 North Belt Line Road

Irving, Texas 75062

972-570-1111

africanvillagerestaurant.com

Oti's Restaurant

Oti's Restaurant, in the heart of Dallas, specializes in Nigerian dishes and on weekend nights, it turns into a popular dance club. It hosts a number of special events as well. The restaurant serves many authentic dishes from Nigeria including Suya, which is skewered barbecued beef.

Oti's Restaurant

6752 Shadybrook Lane # 200

Dallas, TX 75231-6551

(214) 691-2414

otisrestaurant.com

Tags: African Village, African Village Restaurant, Dallas Texas, Village Restaurant, dishes from, hosts number, Lane Dallas

What Is Mascarpone Cheese

There are a variety of cheeses available on the market today. Specialty food stores often have an entire section devoted to cheese, ranging from the familiar to the peculiar. For any cheese novice, mascarpone cheese is surely one that seems odd and ambiguous; here, the rich, creamy cheese is explained and explored.

History of Mascarpone Cheese

The origins of mascarpone cheese can be traced to the region of Lombardy, Italy. The cities located there, southwest of Milan, include Cremona, Brescia, Milano, Mantova and Sondrio, and they all have a rich dairy heritage. There, in the late 16th or early 17th century, the cheese was invented, likely as an accident.

The word Mascarpone

There are several explanations for the history of the name "mascarpone." It could be from the Spanish, mas que bueno, "better than good," a remnant from Spain's occupation of Italy. It could also have been born from the word mascarpia, the local dialect's word for ricotta, a cheese very similar to mascarpone. It could also have come from the word mascarpa, which is a byproduct of the whey from aged cheese. The word is pronounced, "mahs-car-PO-nay."

About Mascarpone Cheese

Although it is often described as "Italian cream cheese," mascarpone cheese is much lighter and mellower. The fat content hovers around 70 percent to 75 percent, providing the reason for its almost butter-like quality. Although it is called mascarpone cheese, it technically isn't cheese; the formation process involves no cheese starter. It is less dense than most cheeses but thicker than whipped cream. The appearance can be white to pale yellow, and its close affinity to ricotta and other "cheeses" makes it retain its place in the cheese section of supermarkets all over the world.

Homemade Mascarpone Cheese

The process of making mascarpone cheese, unlike that of many other cheeses, is fairly straightforward and simple. David Fankhauser of the University of Cincinnati provides a recipe using 1 quart of light cream and ¼ tsp. tartaric acid (or 2 tbsp. lemon juice). Warm the cream in a double boiler to 185 degrees Fahrenheit, then dissolve the acid in 2 tbsp. of water. Stir the acid into the heated cream, mixing occasionally for the next five minutes. Remove from heat, cover, and place in the refrigerator overnight. In the morning, pour the mixture into a bowl covered with a sterile handkerchief. Draw up the four corners of the cloth and tie with a rubber band. Suspend the cloth over a bowl in the refrigerator, and allow to drain for 18 to 24 hours. Remove from the refrigerator, unwrap, and enjoy! The product can be stored for as long as two weeks, covered tightly in the refrigerator.

Uses for Mascarpone Cheese

Mascarpone cheese can be used in a variety of dishes, from risotto to manicotti. Use it as a substitute for ricotta cheese, or mix it with herbs and serve it as a spread. Perhaps the most well-known use for mascarpone cheese is in tiramisu, the Italian dessert complete with ladyfingers, liqueur and espresso.

Tags: acid tbsp, also have, could also, could also have, from word, mascarpone cheese, mascarpone cheese

Make Mole Poblano

Mole poblano is a traditional Mexican sauce that originated in the Puebla region of Mexico. While there are many different variations of mole sauces, mole poblano was perhaps the first and is the most commonly seen type in Mexico and the United States. Made of a mixture of chilies, nuts and spices, mole poblano is considerably thicker and has a much stronger, richer taste than salsa.

Instructions

1. Toast each chili over an open flame until it begins to blacken. This can can be done over the flame on the stove. If you have an electric range, roast the chilies in a dry skillet over medium heat, moving the chilies continuously.

2. Pour boiling water over the roasted chilies. Cover and let sit for 4 hours or overnight to soften.

3. Remove the stems and seeds from the drained chilies and place the chilies in a food processor or blender.

4. Add the garlic, onion, tortillas, tomatoes, fennel seeds, cloves, cinnamon, coriander, cumin, tahini, almonds and raisins to the food processor and mix.

5. Gradually add the stock through the top while the food processor is running until the mixture forms a smooth, creamy paste.

6. Stir in the chocolate and chili powder.

7. Heat the oil in a heavy pan until smoking. Add the mole and cook for 9 to 11 minutes.

8. Season with salt, pepper and lime juice.

Tags: food processor, mole poblano

Most Common Finger Foods

Finger foods can be eaten without the need for a plate or silverware.

Finger foods are, quite literally, any food easily eaten by hand without the need for plates or utensils. While finger foods may be an option during almost any meal or dinner course, they're most often associated with appetizers and party fare. Frequently, finger foods are required during events where seating isn't provided or where guests won't be seated right away, such as fundraisers, social hours or cocktail gatherings.

Bruschetta

Bruschetta with tomato is a finger food.

Italian for "toasted bread," bruschetta can be as simple as lightly toasted rounds of baguette rubbed with garlic and drizzled with olive oil. As finger food, the toasted bread acts as the "plate," holding such toppings as an olive tapanade, hummus, sardines or sweets. Strive for a two-bite portion and avoid runny toppings that might spill. Bruschetta will get soggy if left out too long, especially with wet toppings, so prepare them just before serving.

Filled pastries, egg rolls and phyllo

Another popular category of finger food are those that consist of a meat or vegetable-based filling enclosed within a pastry shell or wrapper. These finger foods include traditional favorites like spanakopita, a Greek spinach and cheese-filled pastry, egg rolls, mini-quiches and pigs in a blanket (bite-size pieces of hot dogs baked inside in crescent rolls). Other ideas include bite-size pizzas, fried dumplings, mini-quesadillas and puff pastries topped with mushrooms, anchovies and thyme. Puff pastry, phyllo dough and wonton wrappers are available in the freezer case at the grocery store.

Skewers

Add dipping sauce for chicken skewers.

Skewers are one way to offer more substantial fare that's still, technically, finger food. Small, marinated pieces of chicken, pork, beef, shrimp or vegetables may be stacked upon wooden skewers and then grilled. Guests then slip off bite-size portions to eat while holding the skewer with their other hand. Simplicity is your best strategy when serving skewers as finger food. Keep portions small and remember that drippy or sticky sauces will be messy for standing guests.

Toothpick Foods

Nearly any food, cut into bite-size chunks and impaled upon a toothpick can become finger food. The only requirements are that it's strong enough to hold together (for instance, no flaky fish), edible in a single bite and unikely to drip on guests. Meatballs, shrimp, little sausages, cheese cubes, olives, slices of meat, vegetables and other items all become finger food when planted on a toothpick.

If you want to serve a potentially messy finger food, like grilled shrimp in a garlic and olive oil marinade, place individual portions in a small paper cup with a toothpick embedded in the food item. The guest eats the food with the toothpick and throws out the paper cup. Provide easily accessible receptacles for guests to throw away leftovers.

Tags: finger food, become finger, become finger food, finger foods, portions small

Jello Fruit Salad Recipe

Jell-o is one of the ingredients you will need

Picnics are a great way for family members to get together and eat delicious food. Since there are people already bringing chicken, hamburgers and potato salad, you have to think of an original dish to bring. A Jell-o fruit salad is a great dish to bring to these sort of occasions. Preparing it only takes five steps. Go to your local grocery store and buy Jell-o and the other ingredients listed below.

Instructions

1. Place your oranges and pineapple in the refrigerator for a minimum of 12 hours. Make your whipped topping mix ahead of time, too, and let it chill.

2. Open the can of mandarin oranges and cut each segment in half. Drain the juices from the oranges and pineapple completely. Save the liquid from the fruit to use later.

3. Use a strainer to drain the liquid from the cottage cheese.

4. Warm up 2 cups of water and pour it in a big bowl. Mix in the Jell-o mix and the cold liquid from the fruit. Put it into the refrigerator for about 2 to 3 hours.

5. Remove the mixture from the refrigerator and mix in the other ingredients. First add the fruit and then the mini marshmallows and the whipped topping mix. Let it sit for a while and then add the cottage cheese. Let it sit overnight.

Tags: liquid from, cottage cheese, dish bring, from fruit, liquid from fruit, oranges pineapple, other ingredients

Make Vegan Matzo Balls

Matzo balls are made of matzo meal, which is crumbled matzo flatbread.

Matzo balls are a nonvegan, traditional Jewish soul food commonly eaten at Passover but tasty all year round. They are small, round dumplings, usually made primarily of matzo meal and eggs. However, there is a way to make animal-product-free matzo balls by leaving out the usual eggs and chicken broth, instead using other means to enhance the texture and flavor of the matzo balls. Whether you like them fluffy or firm, vegan matzo balls will become a regular at your Passover dinner and all year round.

Instructions

1. Potato starch is a kosher-for-Passover alternative to corn starch.

Replace the eggs in the original matzo ball recipe with a starch. Starches are sticky and will help "bind" the matzo meal together without eggs. Potato starch and arrowroot powder both work in kosher-for-Passover recipes, while corn starch is an option for when it's not Passover. Use 1 tbsp. starch for every two eggs called for by your original recipe.

2. Finely chopped herbs add a boost to vegan matzo balls.

Add extra flavor to your matzo balls. As you are mixing the matzo ball ingredients, add dried or finely chopped herbs and spices, such as parsley, thyme, chives and garlic. This well boost the savory flavor of matzo balls cooked in water instead of in chicken broth.

3. Simmer rather than boil vegan matzo balls.

Gently cook the matzo balls in water or vegetable broth. Don't boil the matzo balls at all; vegan matzo balls are too delicate to handle boiling. Instead, simmer them on low heat for about 45 minutes. They will begin to float when they are almost ready.

4. Remove the matzo balls from the cooking water promptly. If you don't remove the matzo balls as soon as they are ready, their starch will lose its sticking power and they will begin to disintegrate into the cooking water.

Tags: matzo balls, vegan matzo balls, matzo meal, vegan matzo, chicken broth, chopped herbs

Make Palm Oil

You can make palm oil at home if you have access to palm fruits. While it sounds complicated, making palm oil is relatively simple. You'll enjoy having access to this wholesome, rich oil that is used in many types of traditional ethnic cooking.

Instructions

1. Boil the palm nut fruits until they are soft and cracking open. This can take up to 45 minutes depending on how many palm nut fruits you have. The flesh of the fruits should be soft and tender.

2. Grind the fruits with the mortar and pestle. Do not actually break the nut, but grind the palm nuts with the pestle so the juices flow out of it. You will have a big, mushy mess when you are finished.

3. Filter the palm nut mush through the cheesecloth. You can strain the juice back into the pot of water as long as there is not a lot of chaff floating in the water. If there is, use fresh water.

4. Boil the palm nut fruit juice. As you boil the juice, the oil will separate and float on the surface of the water.

5. Use a spoon to "scrape" the oil off the surface of the water. Ladle it into the airtight container.

Tags: palm fruits, Boil palm, surface water

Cut Peanut Butter & Jelly Finger Sandwiches

Peanut butter and jelly finger sandwichs are easy for small kids to handle.

Peanut butter and jelly sandwiches are easy to make, even for very small children as long as they are supervised. The nutritious salty and sweet sandwich satisfies the sweet tooth and the savory tooth and is a frequent lunch or snack option for many children. Cutting the whole sandwiches down to finger sandwiches helps little ones grasp the sandwich in smaller hands. Finger sandwiches are also daintier than whole sandwiches when included with tea.

Instructions

Triangle Quarters

1. Place the peanut butter and jelly sandwich on the cutting board.

2. Place the knife across the sandwich diagonally and cut through from corner to corner.

3. Place the knife diagonally in the opposite direction, corner to corner, and cut through. The sandwich is now in four small triangle shapes.

Square Quarters

4. Place the sandwich on the cutting board.

5. Cut the sandwich in half crosswise.

6. Cut each half in half lengthwise. This creates four square sandwich portions.

Stick Quarters

7. Place the sandwich on the cutting board.

8. Cut the sandwich in half, either lengthwise or crosswise.

9. Cut each half in the same direction again, making four long cuts.

Tags: butter jelly, cutting board, Quarters Place, sandwich cutting, sandwich cutting board

Benefits Of Peanut Butter

Benefits of Peanut Butter

Peanut butter comes in many forms: crunchy, smooth, no salt added, reduced fat, soy and more. In the United States, common brands of peanut butter include Jif, Peter Pan and Skippy, and several others are also available. Organic, or raw, peanut butter is typically healthier than refined, or processed, peanut butter, though the tastes of both will differ. People with allergies to peanuts should avoid eating peanut butter entirely.

Dietary Benefits

Peanut butter is 8 percent dietary fiber, which can help control blood sugar and cholesterol levels. Dietary fiber is beneficial; it has been proven to reduce the danger of colo-rectal cancer and atherosclerosis, both common ailments in the United States. Peanut butter is also high in protein and micro-nutrients like Vitamin E and B3, along with minerals like iron, potassium and calcium. Raw peanut butter has more nutrients than refined peanut butter.

Features

Peanuts have a natural nutrient called resveratrol, which is generated from the peanut plant to fight off harmful agents like bacteria and fungi. Resveratrol gives anti-microbial and anti-fungal properties to people when it's consumed. Animal studies suggest that resveratrol could have cancer-fighting, life-prolonging and anti-aging health benefits.

Disease Prevention

The Nurses' Health Study tested the benefits of peanut butter on 80,000 women over the course of 20 years. They found that eating a minimum of one ounce of peanut butter on a weekly basis reduced their risk of developing gallstones by 25 percent. The Journal of Neurology, Neurosurgery and Psychiatry found that in 3,000 men over the age of 65, those getting a daily dose of at least 22 mg of nicacin, which is found in peanut butter, were 70 percent less likely to get Alzheimer's disease.

Suggestions

Peanut butter is widely used to make peanut butter and jelly sandwiches. For a healthier, potassium-filled option, try a peanut butter and banana sandwich. Potassium-rich diets can reduce hypertension. The recommended serving size for peanut butter is two tablespoons, approximately the size of a ping pong ball. It can be a tasty dip with healthy snacks such as apples, celery sticks or carrots.

Warnings

Peanut butter is one of the most calorie-filled spreads sold in the United States, with approximately 589 calories per 100 grams. Seventy-one percent of the calories in peanut butter come from fats. Refined peanut butter is particularly bad, as it is more likely to have additional trans-fatty acids, which can increase the risk of cardio-circulatory disease. Processed peanut butter is also a potential host for a mold that creates aflatoxin, which is carcinogenic.

Tags: peanut butter, peanut butter, Benefits Peanut, United States, butter also, found that, peanut butter

Dry Roast Raw Peanuts

Dry roasting peanuts in a skillet or in the oven does not require any special equipment. Leave the peanuts unsalted or salt them immediately after roasting while the peanut oil still shimmers on the surface of the hot nuts. Warm, fresh roasted peanuts are an excellent, healthy snack, or they can be stored in an airtight container for eating later.

Instructions

On the Stovetop

1. Heat a heavy skillet over medium heat until hot.

2. Pour enough raw peanuts in the bottom of the pan to form a single layer.

3. Use the wooden spoon to stir the peanuts constantly, maintaining them in a layer so the medium heat is consistent.

4. Roast the peanuts until they reach a uniform golden brown.

5. Remove from the heat and allow to cool. (If salted peanuts are desired, add salt before cooling the peanuts down.)

In the Oven

6. Place raw peanuts on a cookie sheet in a single layer. Pre-heat the oven to 325 degrees F.

7. Place the cookie sheet on the center rack of the oven and bake for 10 minutes.

8. Turn the peanuts, using a wooden spoon or spatula, so they can brown on the other side.

9. Bake for an additional 10 minutes or until the peanuts are golden brown.

10. Remove from the oven and allow the peanuts to cool, adding salt if desired.

Tags: brown Remove, brown Remove from, cookie sheet, golden brown, golden brown Remove, medium heat

Grow Ugli Fruit

Growing citrus trees can yield bountiful fruits.

Ugli fruit is a type of citrus with an orange-yellow peel. It was first produced in Jamaica as an accidental cross between a grapefruit and a tangerine. The ugli fruit is now grown commercially. It is the size of a grapefruit but has a sweet taste and pitted peel, which is considered ugly and gives the fruit its name. Growing ugli fruit is similar to growing other types of citrus.

Instructions

1. Fill a pot halfway with soil and position the ugli fruit seedling so the first leaves start near the lip of the pot. Finish filling the pot with soil surrounding the root system of the plant, leaving 1 to 4 inches open below the lip for easy watering. Press the soil around the plant until it is packed firmly to keep the seedling in place.

2. Place the pot in an outdoor location that receives sunlight for most of the day, with partial shade. Avoiding constant sunlight will help your ugli fruit plant adjust to different seasons and will prevent it from growing too rapidly so it cannot be kept in a container.

3. Wait until the top inch of the soil in the pot is dry before each watering. Gradually fill the container with water and allow excess to drain from the bottom.

4. Monitor the color of your plant's leaves. If they do not appear dark green, the tree may be malnourished. Purchase a water-soluble fertilizer at any home and garden store and apply it based on the instructions of the specific brand in relation to the size of your pot.

5. Remove the top third of the ugli fruit tree during the winter months to cause the plant to grow bushy and produce many branches. Pruning the top of the tree during the cold season will not interrupt the production of fruit.

Tags: ugli fruit, tree during, ugli fruit, with soil

Cheese Themed Gifts

Cheese can be the center of several nice gift ideas.

Cheese-themed gifts are appropriate gift choices for cheese-themed parties, housewarming parties and any holiday when you have a cheese-lover on your gift list. Many cheese-themed gifts can be purchased already put together from a store or web site, but you might consider putting together some of these ideas yourself to give your gift a more personal touch.

Cheese Gift Basket

Cheese gift baskets work especially well as housewarming gifts because of the homey extras, like dish towels, that might be included. If the homeowner has moved to a state or area famous for some kind of cheese---such as Wisconsin, which is referred to as "The Cheese State"---tailor the gift basket accordingly, with cheeses and cheese spreads made locally. For more general cheese baskets, make up a gift basket with the following materials. Line a rectangular wicker basket with tissue paper. Line the basket with yellow dish towels if you can't find dish towels depicting cheese. For a cheaper alternative, use bright yellow napkins. Place two to three wrapped wedges of cheese in the basket, then add a book about serving cheese. Place this in the back of the basket to add height and include other appropriate items to fill up the rest of the gift basket. Ideas include wine, a bamboo cheese board, crackers to be served with the cheese, a cheese slicer and a cheese spreader. Finish the basket with a greeting or thank you card, and wrap it in shrink wrap, which can be applied to the basket with a hair dryer. Or use kitchen plastic wrap, and tie it closed with a piece of ribbon.

Cheesecake

Cheesecakes like this one make appropriate gifts for Easter parties.

Make a cheesecake appropriate to the season or the occasion, and give this sweet treat as a gift. For a Halloween party or other party taking place during the autumn months, bake a pumpkin cheesecake. For a party being thrown during the warmer months, bake a key lime cheesecake. For a Valentine's party, bake a chocolate cheesecake. Or bake a regular cheesecake, and decorate it to fit the party's theme. For example, for a pool party, drizzle blue icing over the cheesecake. For an Easter party, sprinkle colorful jelly beans over the cheesecake's top.

Cheese Recipe Book

Many cheese lovers would welcome a recipe book centered on cheese. Books like these can be bought in malls or online, but another option is putting the recipe book together yourself, as a sort of scrapbook cookbook. Type up various cheese recipes on index cards, and glue them onto scrapbook pages cut to fit page protectors that can be inserted into a three-ring binder. Include clip art images, quotes that the recipient might appreciate, a table of contents and a colorful cover that personalizes the cheese recipe book with the recipient's name. Recipes featured in the recipe book can include blue cheese, mozzarella cheese, Swiss cheese, cottage cheese, goat cheese, brie, cheese dips, cheese balls, cheese fondue, and cheesecakes.

Tags: basket with, dish towels, recipe book, gift basket, months bake, over cheesecake

Mexican Cooking Dips

Salsa pico de gallo

A delicious Mexican dip is easy to make and requires fresh ingredients. All you have to know is pick a good mango or avocado, and the rest is up to you. Choose from fresh fruits and vegetables to beans and peppers.

Ingredients

When making a Mexican dip, look for fresh and bright ingredients that stand out, such as tomato, red onion, cilantro, lime, jicama root, avocado and cilantro. You can also grab fruits such as mangoes, cucumber and pomegranates to throw into dips. Try cooked black beans or ripe avocados for thicker, creamier dips.

Fresh, No-Cook Dips

A common Mexican dip is a pico de gallo. A great pico de gallo can be used as a dip, salsa or even mixed into a salad. Dice some fresh tomatoes along with red onions and place in a bowl. Wash and chop a handful of cilantro and mix with other ingredients. Squeeze fresh lime juice into the mix and sprinkle with plenty of salt. If you prefer a more subtle red onion flavor, just soak diced onions with fresh lime juice for at least an hour before mixing.

Fruits can also be used in a Mexican dip. Pick a ripe mango that has some red color and is soft but slightly firm. Peel the skin and dice. Grab some jicama root, peel, cut into cubes and finely slice. Next, cut a cucumber into thin stripes, or you can finely dice it. Squeeze some fresh lime juice. Sprinkle a good amount of chili powder and salt. Mix it all together and dip with crackers or tortilla chips.

Hearty Dips

Black bean dip is always a favorite and is versatile enough so you can mix your favorite seasonings and ingredients. Pour a can or two of black beans into a frying pan and cook with some olive oil until sizzling hot. Sprinkle salt and some cumin powder. Turn the heat off and mix with some cream cheese, or you can also use your favorite grated cheese. Mash using a potato masher until you get a creamy texture.

A delightful guacamole is easier to make than you think. Pick a couple of ripe avocados. A good avocado should be dark in color and soft, but not squishy soft. Peel and dice the avocado. Grab some cilantro and wash a handful. Chop and mix with avocado. For some spice, open a can of pickled jalapeño peppers and chop. Using a fork, mix and mash all ingredients along with a sprinkle of salt and a squeeze of lime juice. Add some color with a handful of pomegranate seeds.

Tags: lime juice, fresh lime, fresh lime juice, pico gallo, along with, black beans, color soft

Keep Food Cold At A Party

Keep Food Cold at a Party

While planning a party, you need to determine a method for keeping your cold foods at a safe temperature (40 degrees Fahrenheit or below, like a refrigerator). If your party is outdoors, it will likely take place during warm temperatures. If it is indoors, you may want to keep food set out, where guests can help themselves. If your food is not kept at the proper temperature, it will melt, become undesirable or unsafe to eat. Protect your guests against foodborne illness and ensure a successful party by keeping your food cold.

Instructions

1. Purchase at least 10 bags of ice. It is better to have a few too many bags than to run out of ice.

2. Keep the bags of ice together in several plastic foam coolers while you are preparing for the party. These coolers are very effective at temporarily keeping ice cold and you won't have to worry about running out of room in your freezer.

3. Purchase an inflatable tabletop cooler. This kind of cooler costs about $40 and looks like a long mini-pool for kids (see Resources below). Place the tabletop cooler on a table.

4. Purchase large plastic trays that are big enough to fit the plates, bowls and small platters that you plan to use for your cold foods (see Resources below). Surround the inflatable tabletop cooler with these trays or line them up on a separate table.

5. Fill the inflatable cooler with ice when your first guests arrive and then place the cold food on top. This is an ideal place for food such as a long hero sandwich.

6. Fill the large plastic trays with ice and "nest" the smaller food dishes inside. For example, if you have a small bowl full of potato salad, nestle it into the ice in the tray. You can also put the ice in zip-close baggies first and sandwich the bags between the tray and food dish.

Tags: tabletop cooler, cold foods, Cold Party, cooler with, Food Cold Party, inflatable tabletop

The Best Internet Wine Sellers

Buying wine on the Internet can be fast and easy.

Buying wine online from Internet wine sellers has become the preferred way for many wine lovers and collectors. Customers appreciate the competitive prices, greater selection, auction and advisory services and the ability to track down hard-to-find wines. In addition, wine enthusiasts save on state sales tax when they buy out of state. Shipping costs can be offset by specials and orders over a certain amount.

Wine.com

Founded in 1998 as eVineyard.com, the San Francisco company became Wine.com in 2001 and has grown to be the No. 1 Internet wine seller in the country. Wine.com employs 100 full-time people and has fulfillment locations in 10 states. The company sometimes runs a one-cent special on shipping for orders more than $99.

K&L Wine Merchants

K&L Wine Merchants, which started in 1976, offers thousands of wines on its website with inventory updates in real-time. K&L has received awards from The Wall Street Journal, Food & Wine magazine and Wine Spectator magazine. The company also operates retail stores in San Francisco, Redwood City and Hollywood, Calif. K&L publishes a free monthly newsletter.

Brown Derby

The Brown Derby began as a liquor store in Springfield, Mo., in 1937. The company carries an inventory of more than 70,000 bottles of wine, some dating back to the late 1800s. The Brown Derby was named as one of the top wine shops in America by Food & Wine magazine.

Vinfolio

Aside from offering almost 4,000 types of wine, Vinfolio features a wine marketplace where collectors can sell their wine through Vinfolio marketplace or Vinfolio fixed-price auctions. The company also offers full-service storage, advisory services, an inventory service that keeps your collection up-to-date and a personal cellar manager service to design, manage and maintain your collection.

Tags: Brown Derby, advisory services, Buying wine, company also, Food Wine, Food Wine magazine, Internet wine

Make Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

Sweet Potatoes are high in vitamin A, it beats most other vegetables, and also very high in vitamin C, supplying nearly half the daily requirement in just one serving. Importantly for healthy blood cells, and respectable amount of protein, best of all, a sweet potato is rich in fiber and complex carbohydrates, a combination that will help regulate blood sugar levels and great for weight watchers. Now you can make delicious sweet potato soup, and enjoy it too.

Instructions

1. In a medium size soup pot, heat the olive oil, but not too hot, lightly hot only. Add sliced onion, and ground cumin, slowly sauté for 3 to 4 minutes. If you don't have any cumin, skip it, this is optional.

2. Peel and cut sweet potatoes into tiny, small, or medium pieces, depending to the way you like them. Add chicken broth, stir the mixture up a little, and bring to a boil.

3. After it boils, reduce heat and simmer soup for about 20 to 25 minutes, stirring occasionally.

4. Puree soup with 1 to ½ cup plain yogurt, cilantro or parsley, in a blender or food processor for a few seconds, until the soup is creamy.

5. Serve each portion of soup with a scoop of remaining yogurt and a sprinkle of pumpkin seeds into your favorite soup bowl, and enjoy.

6. If you want, you can add extra yogurt into your bowl and mix well, according to your taste. Heat it up from your bowl, a little more in the microwave, if you want it extra hot or warm.

Tags: Creamy Sweet, Creamy Sweet Potato, high vitamin, into your, Potato Soup

Selecting The Perfect Wine To Go With Food

Selecting the Perfect Wine to Go With Food

Introduction

Wine is as diverse as the people who drink it and the foods they eat. As such, it can serve many purposes. Some wines are good on their own, but most need a food pairing to bring out their best qualities. A real connoisseur will serve a different wine with each course of a meal, but this usually isn't practical for most folks. Everyone should be guided by their own palate, which means the so-called rules are really just guidelines, and breaking them is perfectly fine if that's what you like. There's no substitute for experience and knowing the wine you're working with, and over time, most wine drinkers will find the wines and pairings that work best for them.

Red Wine

Red wine gets its color because it is fermented with the skin of the grapes still in contact with the juice. However, this lets not only the color of the skin to infiltrate the wine, but also the flavor, which is dominated by a tart-tasting group of chemicals called tannins. It is tannins that give red wine its distinct flavor. Because the general purpose of wine and food pairing is to have the flavors of both components complement instead of overpower each other, pairing with red wine means choosing foods that have stronger, more savory flavors. Red meats, red sauces and spicy, more intense dishes tend to augment the flavor of red wine. Of course, within the category of reds there is a spectrum, from delicate pinot noirs to hearty cabernets, that should be respected.

White Wine

Good white wine tends to be crisp and acidic, with apple or butter flavors. These wines go well with white meat, seafood, cheese and white sauces--blander flavors that benefit from the punctuation of a crisp, acidic white. When preparing a meal or conducting a tasting, white wines and the foods paired with them should be served first, so they are not overshadowed on the pallet by the heavier, more intense red wines and their food pairings.

Other Wines

Though many may not be aware, there are several other types of wines that also can benefit from the pairing of food. Late harvest wines, port wines and ice wines are all sweet wines with high sugar content that are often served along with desserts. Some of the more hearty ones, such as a late harvest red, will go well with chocolate and more pronounced dessert flavors, while the more delicate, such as ice wine, pair well with fruit or light cakes. Mexican dishes and most highly processed foods, such as fast food, are notoriously difficult to pair with wine. These can often benefit when the wine is not similar to, but rather balances, the qualities of the dish. Acidic wines with higher alcohol content usually work best in these situations.

Tags: well with, benefit from, crisp acidic, food pairing, more intense, Perfect Wine