Cook Side Dishes

Some dinners aren't complete without a tasty side dish. You can use a side dish to add a zesty flair when your main entree consists of a simply prepared meat, chicken or fish. Or you can serve several side dishes as snacks.

Instructions

1. Choose a vegetable side dish to add to every meal. Cook raw vegetables in the microwave by placing them in a microwave-safe bowl with 1/4 cup of water. Cover the bowl loosely with plastic wrap. Microwave your vegetables for several minutes and then allow the vegetables to rest in the covered bowl for several more minutes. This allows the steam to finish cooking your side dish. Season vegetables with your preferred seasonings or add butter to suit your taste.

2. Consider the main entree when choosing a side dish recipe. Think about how your food appears on the plate. Choose side dishes that provide contrasting colors and textures to the main entree. Balance spicy meat with creamy pasta or rice. Cook steamed vegetables when serving entrees in sauces or cover your vegetables in a rich sauce when serving broiled or baked chicken.

3. Prepare your side dishes so they are ready to eat when your main entree is finished cooking. Choose side dishes that you prepare ahead of time and are warmed up in the microwave when needed, or choose a recipe that is prepared at the same time as your entree. Consider available cooking space and times while planning your menu to ensure you serve your dinner all at once.

4. Cook one vegetable side dish and one starch side dish to create a filling meal. Serve pasta entrees as side dishes by reducing the serving size. Consider rolls or bread a side dish when cutting calories. Experiment with rice or potato mixes to add variety to your side dishes.

5. Explore new types of food and recipes by searching a cookbook for new side dishes. Try out new foods on your friends and family while still preparing a meal that all enjoy eating and find filling. Keep your culinary explorations as side dishes while you feed your family so no one goes hungry if a recipe goes poorly.

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Side Effects Of Sugarfree Maltitol

Maltitol is a sugar replacement.

Maltitol is a polyol, also known as a sugar alcohol, which is created from the sugar, maltose. This sugar substitute came into popularity along with multiple other sugar alcohols as dieters began to find new ways to cut carbohydrates out of their diet. In food, maltitol has been used in chewing gum, ice cream, chocolates, hard candies, and baked goods to reduce the sugar content. The reasons that most people include maltitol in their diet is as part of a low-carbohydrate or diabetic lifestyle.

Laxative

The major drawback to using maltitol is the laxative effect it can have on the body. Unlike natural sugars, maltitol is only partially absorbed in the bloodstream, causing some of the substance to be handled in the small intestine. When absorbed, maltitol is fermented by bacteria, which can, in large doses, cause discomfort, abdominal gas and diarrhea. A serving size of maltitol is typically 10 grams or less. These symptoms typically only occur if the consumer takes in several serving sizes of the maltitol-containing product each day, according to a 2003 study by the European Journal of Clinical Nutrition. The study showed that the more servings of maltitol consumed per day, the higher the likelihood of digestive problems, but each subject reacted to maltitol differently.

Blood Sugar Rise

One of the major claims of maltitol is that it does not raise blood sugar levels and thus can be enjoyed by diabetics and dieters looking to keep blood sugar levels down. According to Sweet Savvy and Food Insight, some maltitol users still experience an increase in blood sugar similar to the increase they received while eating regular sugar. This may be because some people do not have the proper enzymes to digest maltitol property. There are various over-the-counter products that help people without those enzymes to digest maltitol and other sugar alcohols. If you are concerned about your blood sugar, test the level of your blood sugar after trying maltitol. If it rises similarly to sugar, maltitol may not be the sugar-substitute for you.

Water Retention

Dr. Eric Berg, writer of the book "The 7 Principles of Fat Burning," does not recommend sugar alcohols for weight loss. During his nutritional work with patients at the The Health & Wellness Center in Alexandria, Virginia, he has seen patients retain water due to ingesting sugar alcohols. Since the human body is less adept at digesting sugar alcohols than regular alcohols, it may retain more water as it is attempting to digest the sugar alcohols. This fluid retention can be a major drawback to dieters who are attempting to lose weight quickly by shedding excess water retention.

Reduced Tooth Decay

One of the major benefits of maltitol is that, unlike natural sugar, it does not promote tooth decay, according to the OptDgest website. Natural sugar reacts with bacteria in the mouth to cause teeth issues, but this reaction does not occur in sugar alcohols. As a result, less natural sugar and more sugar alcohol may lead to a reduction in tooth decay.

Calorie Reduction

Sugar alcohols have fewer calories than standard sugar, and as a result, their consumption leads to a reduction in overall calories. When part of a balanced diet and exercise plan, a reduction of calories may lead to weight loss and an improvement in health, according to Dr. Eric Berg. Maltitol has three calories per gram while standard sugar has four calories per gram.

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Flea Killing Herbs & Spices

If you own a cat or a dog, then you probably want to do everything you can to make sure that it remains free of fleas, which can not only carry diseases but are also a nuisance. If you do not want to subject your pet to harsh chemicals and other pesticides, then consider using some of the herbs and spices that are often used to kill fleas.

Citronella

This herb, also known as lemongrass, is easily available in oil form and can be used as both a repellant and a flea shampoo. When purchasing citronella oil, however, ensure that you purchase essential oil, rather than lamp oil. To make the shampoo, simply mix it with your pet shampoo and apply to your pet during a bath, thus killing and repelling fleas. You can also mix it with water, place it in a spray bottle and use it as a repellant spray. Citronella also repels other pests such as mosquitoes and flies.

Pennyroyal

If you want to have an herb that not only repels fleas and other insects but also makes a nice addition to your flower garden, then consider planting pennyroyal. However, if you plan on using pennyroyal as a flea repellant, be warned that it can cause some serious health issues if applied to the skin or taken internally. Plant around the perimeter of your home to keep fleas and mosquitoes at bay.

Neem

This herb, which is native to India, contains a specific compound called azadirachtin, which can dramatically reduce the number of fleas present on your dog or cat after a topical application. You have a number of options when it comes to this herb. If you live in a tropical or subtropical climate, you can grow in your garden. If you live in a cooler climate, however, you might want to try growing it indoors, as it prefers warmer temperatures. However, if you do not want to go through the trouble of growing it yourself, you can also buy it in the form of neem oil.

Salt

Although best known for its flavoring abilities, salt can also be used to kill fleas. To use, simply vacuum your carpet and then spread a liberal amount of salt. The fleas will consume the salt, which will then dehydrate and kill them. You should leave the salt on your carpet for up to a day, in order to ensure that as many fleas as possible consume it. Vacuum again, and throw the bag away, as flea larvae can live in your vacuum cleaner for quite some time. While you are in the process of removing the fleas, do not let your pets into the room, as they may also eat the salt.

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Keeping Velveeta Cheese Soft

Keeping Velveeta Cheese Soft

Classified as a pasteurized processed cheese product, Velveeta has been a staple in American kitchens since the 1920s. It is made from cheese and dairy products and is used for recipes from classic American macaroni and cheese to southwestern nachos. It is noted for its easy melting qualities and its cheddar-like flavor. It is available in forms from the classic loaf to shredded and sliced versions. It is also available as the cheese component in prepackaged foods such as macaroni and cheese and is available in varieties with chilis, bacon and other flavorings.

Velveeta is a very stable product and does not need to be refrigerated after opening. The one thing that can happen is a loss of moisture, which robs the Velveeta of many of its characteristic qualities, such as easy melting and ability to be molded. Check below for ways to keep your Velveeta soft and cheesy.

Instructions

Keeping Velveeta Cheese Soft

1. Store your Velveeta in sealed food storage bags for the simplest way of keeping your Velveeta cheese soft. This will work well in a protected location such as a pantry, where you don't need to worry about the bag being punctured. This works best for short-term storage.

2. Keep your Velveeta in an airtight food storage container, plastic or metal. This will afford more protection than a plastic bag and makes storage more reliable. Make sure you mark the container so you don't forget what is inside.

3. Provide more moisture protection with either of these methods by including a slice of fresh bread or fruit, such as an apple. These will help provide extra moisture inside the packaging. This is helpful if you live in a dry climate.

4. Use your Velveeta to prepare finished dishes and then freeze the final product. Keep macaroni and cheese or other casseroles on hand in the freezer. Make sure your dish is tightly wrapped.

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Shirataki Noodles Benefits

Shirataki noodles are a traditional Asian dish. The word shirataki literally means "white water fall," which describes the thin shape and transparent color of the noodles. They are becoming more popular in the U.S. due to their many benefits.

Fiber

Shirataki noodles are high in soluble fiber, which aids in digestion and helps promote weight loss. According to the product label for Konjac shirataki noodles, all 3 g of carbohydrates contained in a serving come from soluble fiber.

Disease Prevention

Because they're high in soluble fiber, shirataki noodles can help lower cholesterol and regulate the digestive system. Diets high in soluble fiber are also beneficial for people suffering from Type 2 diabetes.

Ingredients

Shirataki noodles don't contain eggs or gluten as other types of noodles do. They're a great option for vegans and people who have a gluten allergy.

Calories

Shirataki noodles have significantly less calories than traditional noodles. The exact number of calories varies depending on the brand, but most don't exceed 20 calories for a 4-oz. serving.

Natural

Most shirataki noodles don't contain salt, sugar or preservatives. Always check product labels to be certain.

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Shelf Life Of Frozen Foods

Frozen food is convenient and often less expensive than fresh, but it is best used before the end of its shelf life.

Freezing foods prevents spoilage and preserves taste, but some frozen foods have a specific and defined shelf life. Foods that have exceeded their freezer shelf life are usually not dangerous, but they lack taste, nutrients or both, or exhibit an unnatural texture when defrosted. Unbaked or untoasted baked goods such as muffins or waffles have a freezer shelf life of only a month or two, whereas storing nuts in the freezer extends their shelf life for two years.

Commercially Frozen Food

Packaged foods purchased frozen, such as meat, vegetables or fully prepared dinners, usually carry an expiration date. That sell-by date means the products can no longer legally be offered for sale, but it's still safe to consume them after that date. Taste or texture may be affected by prolonged storage, however.

Baked Goods

Bread can be kept in the freezer for up to two months, but defrosted bread tastes best toasted.

Bread typically lasts in the freezer for one to two months. However, defrosted bread usually has a different texture than fresh bread; it tastes best when toasted. Light pies such as chiffon pie and pumpkin pie keep for a month in the freezer, whereas heavier pies and cakes have a freezer shelf life of six months. Fruit cakes and pies can be stored in the freezer for up to a year.

Meat and Poultry

Whole, unprocessed meat has a longer freezer shelf life than chopped or processed meat.

Frozen meat of all types stays safe and healthy regardless of how long it is stored in the freezer. Recommendations for optimal meat storage time range from four to 12 months for uncooked, unprocessed meat, whereas ham, bacon, sausage and processed meats store well for one to two months. Chopped or ground meat should not be stored for longer than four months. Poultry recommendations are 12 months for whole, nine months for parts, and four months for cooked, whereas cooked meat is best eaten within 2 months of freezing.

Dairy Products and Substitutes

Milk can be frozen for storage, but it is best used within a month of freezing.

Milk can be stored in the freezer and retain its quality if used within a month, whereas most cheeses have a freezer shelf life of up to six months. Butter can be stored for up to a year, as can margarine. Cream and butter are best consumed within one to two months of storage, and ice cream tastes best when eaten within one to two months of purchase as well.

Fish and Shellfish

Lean raw fish such as cod has a freezer shelf life of six months, whereas fattier fish such as salmon or mackerel is best consumed within two to three months of freezing. Cooked fish retains its taste for up to four months in the freezer, whereas smoked fish has a maximum freezer shelf life of two months when kept in its original vacuum pack. Two months is the average freezing recommendation for shellfish, although live clams, oysters and scallops are best eaten within no more than 10 days of freezing.

Fruits, Nuts and Vegetables

Unlike most other vegetables, tomatoes have a relatively short freezer shelf life.

Most fruits are best when consumed within six months of freezing, but melons have a freezer shelf life of up to a year. Freezer-stored nuts are best consumed within two years of freezing. The average shelf life for almost all frozen vegetables is eight to 12 months, but tomatoes and bell peppers are best consumed within three to four months. Do not freeze salad greens or green onions; they are not useful when defrosted.

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Slow Cook An Eye Of Round Roast

Slow cooked eye of round roast is a simple, hassle-free way to make a tasty meal.

Eye of round roast, one of four cut options for beef roast, is a great selection when slow cooking because the meat is very absorbent and will keep all of the flavors you cook it with. The slow cooking option makes it a simple roast to make because you only need to mix a few ingredients, then let the slow cooker do the rest. The following steps will result in a tender and flavorful roast.

Instructions

1. Mix together the mushroom soup, beef broth, dry onion soup mix, minced garlic and Worcestershire Sauce and transfer the mixture into the slow cooker.

2. Mix together the flour, black pepper and, if you choose, garlic powder.

3. Coat the roast with the flour mixture.

4. Lightly brown all sides of the roast in a skillet over medium heat.

5. Transfer the roast to the slow cooker and coat it with the liquid mixture.

6. Cover and cook the roast on the low setting for eight hours.

Tags: slow cooker, round roast, slow cooking

Define Beluga Caviar

Caviar has reputation for being an expensive and tasty delicacy. Beluga caviar is known for its high price and interesting flavor profile.

Beluga Caviar

Beluga caviar is eggs, or roe, of the Beluga sturgeon fish. According to CaviarLuxe, anywhere from 25 to 50 percent of the weight of the fish will come from the caviar in the fish.

Color

Beluga caviar has a distinct color. It is generally black, but may come in different shades of gray.

Area

Beluga caviar originally comes from the Caspian Sea. Beluga caviar may come from other areas (including the Black Sea), but may also be farm raised.

Issues

The Beluga sturgeon is slowly decreasing in population numbers, which may eventually put it on the endangered species list. In 2005, the U.S. suspended imports of Beluga caviar.

Price

Beluga caviar is the most expensive type of caviar available. In the U.S., the product used to sell for approximately $5,000 per pound.

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Use Black Bean Sauce

Black bean sauce is a delectable dark sauce with Asian roots that you can use to spice up your dishes. It is commonly made of black beans, chicken stock, garlic, chili peppers and other herbs and spices. Learn use black bean sauce to make your lunch or dinner a delight to enjoy. Make plenty and store it so that you can use it on demand.

Instructions

1. Pour your hot black bean sauce over a cooked juicy chicken breast to give it a more spicy flavor. You can also cook baked chicken legs and pour the sauce over them about five minutes before removing them from the oven for a wonderful chicken dish.

2. Add black bean sauce over all rice portions of your meals. Black bean sauce has the perfect amount of thickness to turn plain white rice into a much more interesting side dish.

3. Saute your black bean sauce with Asian soft noodles (rice or wheat). Add stir-fry vegetables such as baby corn, peppers and broccoli to make a healthy meal.

4. Thicken your black bean sauce by adding about three or four more tablespoons of black beans to your recipe. Use the sauce as a dip for your next party. Pair the black bean dip with scoopable tortilla chips.

Tags: bean sauce, black bean, black bean sauce, sauce over, your black, your black bean

Make Home Fries For Breakfast

Home fries are a popular breakfast food that can also be served as a supper side dish.

Potatoes are a source of potassium, vitamin C and fiber and are a versatile food that can be served in a variety of ways. One method of preparing potatoes is to make home fries, or chunks of potatoes that are cooked in butter, margarine or olive oil until they are golden brown. Home fries are traditionally served as a breakfast food alongside bacon and eggs but can also make a tasty side dish with meat such as chicken or roast beef.

Instructions

1. Gather one medium to large potato for each person. Cut potatoes into quarters and add to a pot of boiling, salted water. Cook the potatoes until they are tender and drain the water from the pot. As an alternative to boiling, cook whole potatoes in the microwave for approximately four minutes or until they are tender and can easily be pierced with a fork.

2. Drain water from the pot and let the potatoes cool. Once cooled, cut each potato into slices or bite-sized chunks.

3. Melt 2 tbsp. of margarine in a skillet over medium heat. Add the potatoes and saut for about 18 minutes, or until they are golden brown. The website Cooking 101 recommends adding another tablespoon of margarine after nine minutes of cooking. Stir intermittently and season with salt, pepper or onion during cooking.

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Cook Edamame

Edamame is a young soybean that is picked before the pod dries and hardens.

Edamame are young, green soybeans, commonly used in Asian cooking, and often boiled before eating. Edamame provides an alternative source of lean protein, similar to that found in tofu and other soy products, in a compact, natural form. Most people remove the beans from the pod after cooking, but edamame can be eaten whole. Prepare edamame by boiling the pods in water and salting before serving, or use the cooked beans in soups, salads and other dishes.

Instructions

1. Bring 6 cups of water to boil in a large pot.

2. Add salt and edamame once the water reaches a rapid boil.

3. Cook for three minutes. The pods should be tender and easy to split when they are finished cooking. Check the tenderness of the pod, and continue cooking until it can be pierced with a fork and easily opened.

4. Pour 2 cups of water and 2 cups of ice in a large bowl.

5. Drain the edamame in a colander, and submerge it in the ice water for one minute to stop the cooking process.

6. Remove the edamame from the ice water using a slotted spoon. Place the pods in a clean bowl, and lightly dry them with a paper towel. Sprinkle with salt or remove the beans from the pod for use in other recipes.

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Process To Make Nalgene Bottles

Nalgene Bottles

Nalgene bottles have been produced for over 60 years, and they've been marketed toward the earth-friendly outdoorsman since the 1970s. These bottles are made of a thick, polycarbonate plastic (most people know it as Lexan, one of the wonder plastics produced by General Electric) that is highly durable, impact- and heat-resistant, and that can be used over and over again. Though there have been a slew of accusations about the health hazards these bottles cause, they're still used by many people, and they're still available for purchase for those who need them.

Lexan

Lexan is a trademarked product of G.E. Lexan is a polycarbonate thermoplastic, and the process of manufacturing it is relatively simple. The plastic polymer is created by reacting Bisphenol A with carbonyl chloride, which is also known as phosgene. To get the Lexan in the shape of a bottle and not a sheet, the plastic is molded and then released once it's been hardened. Any dyes will be put in the plastic while it's in the mold. After molding, the bottle is tested for leaks, and any rough edges are smoothed away so that it's ready for use.

Bisphenol A

There has been a great deal of controversy over the effects of Bisphenol A on the health of those who use Nalgene bottles. Some tests suggest that Bisphenol A will leach out into the food or drink being kept in a Lexan or other polycarbonate bottle from the surrounding plastic. This chemical upsets hormone balances in those who are repeatedly exposed to it. However, Nalgene has been phasing out products that use Bisphenol A to try and eliminate the risks to its customers.

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What Is Decanting

Image: FreeDigitalPhotos.net" data-modal-content="p>Image: FreeDigitalPhotos.net"> What Is Decanting?

To decant wine is to pour it from one vessel into another, either to expose it briefly to oxygen or to pour it away from the collection of sediment at the bottom of its bottle. There are many expensive and beautiful decanters available, but wine can also be satisfactorily decanted into any carafe or even a large wine glass.

Decanting to Aerate

Exposure to oxygen seems to "open up" both red and white wines -- softening the harsh, chalky feel of a red wine's tannins and mellowing the rich fruit flavors of a good white wine. Some people open a wine bottle 30 minutes or so before serving to let it "breathe," but aerating does more to improve the flavor. You can pour a bottle of wine into a decanter or pour a single serving into a large wine glass and let it sit. If you have a very good red wine that tastes harsh, try pouring it back and forth from one carafe to another for a few minutes.

Decanting for Sediment

Older, high quality red wines need decanting because they throw sediment. The sediment is made of spent yeast cells left from the fermentation process, plus some of the chemical compounds that give red wine its color. To decant for sediment, slowly pour the wine from its bottle into a clean glass carafe, taking care to stop pouring when the first grains of sediment enter the neck of the bottle. Work in a good light. Traditionally, a host would decant a red wine while holding the neck of the bottle near a candle, so as to see the sediment clearly.

What Wines Need Decanting?

The wines that most often need decanting, either for aerating or sediment, are fine Bordeaux varieties and vintage ports. Bordeaux wines are made from Cabernet Sauvignon and Merlot grapes, which are high in the tannins and coloring agents that either make wine taste harsh or precipitate out over time, or both. Vintage ports age for years in the bottle, throwing off many spent yeast cells as they sit. Fine winemakers, in general, often leave their best wines unfiltered to take advantage of the flavors that develop from residual yeasts and even bits of grape skin remaining in the bottle.

The Decanter as Bottle

Modern decanters come in many fanciful shapes, and they often don't have stoppers. In past centuries, when people bought wine by the barrel, the decanter served as the wine bottle, so it needed a stopper. Today, most wine drinkers decant young, vigorous red wines for aeration and immediate consumption. The decanter is no longer a storage vessel.

Disadvantages

A decanter can be pretty and fun to use, but since most good, economical wines don't need aeration and have no sediment, the decanter is often superfluous. They are surprisingly fragile and, after washing, the fanciest models are hard to dry thoroughly. They require storage space or display space. Simply glugging the wine roughly into your glass sufficiently aerates a good but everyday wine.

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Pickle Roasted Red Peppers

Roasted red peppers, dripping with olive oil and garlic, are a sumptuous and easy way to bring out the smoky flavor of sweet red peppers. But going a step further into the realm of pickling captures the flavor while preserving the hearty vegetables for use all winter long. You can use fresh peppers harvested from your backyard garden or stock up on store-bought peppers which are inexpensive when in season, during the summer months. Spread pickled roasted reds onto French bread, use them as a topping for simple pasta dishes, slap them on a sandwich or enjoy them alone as a side dish.

Instructions

1. Roast peppers at 450 degrees F for 30 minutes, or until the skins are charred, turning every 5 to 10 minutes. Place peppers into a paper bag and let sit for 10 to 20 minutes. Once they've cooled, the skins should peel right off.

2. Peel the peppers and remove seeds. Cut into half-inch strips and set aside.

3. Combine onion, mashed whole garlic cloves, wine, vinegars, spices and sugar in a pot. Bring to a boil and simmer for 5 minutes.

4. Loosely place peppers in each jar, and pour the hot liquid mixture over the peppers up to ½ inch from the top.

5. If you plan on canning these for later use, move onto the canning and sealing process (see Resources). Otherwise, once the jar contents cool down, place the lids on and let them sit overnight in the fridge before digging in. These will keep for up to 2 weeks in the refigerator--or longer if canned properly.

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Compote Vs Chutney

Compotes and chutneys can be made in bulk and stored in sealed jars for several months.

Compote and chutney are both cooked fruit condiments, and both can be used in sweet or savory dishes. Compote is a more general term that means "mixture" in French. It refers to any mixture of fresh or dried fruits lightly cooked in a sweetened syrup. Chutneys are more complex and may not involve fruit at all. Chutney often incorporates sweet and sour elements in syrup.

Fresh Fruit Compote

Cherries, apples and peaches are classic bases for fresh fruit compotes. To make a fresh fruit compote, start with a simple syrup of 1 cup of sugar and 1 cup of water. Boil the syrup until the sugar dissolves completely. Reduce the heat to low and add pitted cherries, sliced peaches or sliced apples. Add a splash of lemon juice to brighten the flavor. Simmer untll the fruit is soft but not mushy. Serve warm or cool and serve over ice cream or waffles.

Dried Fruit Compote

Dried fruit compotes are similar to fresh fruit compotes, except that the fruit must be softened before and during cooking. Soak dried cherries, raisins, dates or other fruit in a flavorful liquid, such as juice or liqueur, for one hour before making the compote. Cinnamon, nutmeg and allspice are common flavorings for dried fruit compotes. The finished sauce is a flavorful complement to chicken or pork.

Fruit Chutney

Fruit chutneys are a sweet and sour relish made with fresh or dried fruit, spices, a sweetener, and lemon juice or vinegar. Major Grey, made with mangoes, is the most common version of this type of chutney, but you can make it with any type of slightly under ripe fruit. It adds a strong flavor when served over roasted meats such as chicken or pork, or with mild soft cheeses such as brie.

Vegetable Chutney

Vegetable chutneys are not as common as the Major Grey style, but they are typical in some cultures. Vegetable chutneys are made with onions, herbs -- such as mint or cilantro -- spices, chilis and vinegar. Vegetable chutneys are not usually cooked, and are similar to a Mexican salsa. They add a spicy component to rich dishes such as roast beef.

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Make Meat Loaf Sauce

Add flavor to your plain meatloaf by topping it with a sauce.

People often decide they love or hate meatloaf based upon the sauce that tops it. Be it tangy or gravy-like, there is no one meatloaf sauce that all people use. For example, a few of the meatloaf sauces incorporate steak sauce into the topping, while others use tomato chunks. There are many sophisticated options available, but one of the most commonly used meatloaf sauce recipes uses three basic kitchen staples: ketchup, mustard and brown sugar.

Instructions

Red Sauce

1. Measure 1 tbsp. mustard, 1 cup ketchup and 1/2 cup brown sugar.

2. Combine the ingredients into a bowl. Stir the ingredients together to form a red sauce.

3. Spoon the sauce over your meatloaf when there is 10 minutes of cooking time left.

Red Sauce 2

4. Open an 8 oz. can of tomato sauce and measure 2 tbsp. steak sauce and 2 tbsp. brown sugar.

5. Pour the tomato sauce, steak sauce and brown sugar into a bowl. Mix thoroughly.

6. Put the sauce on the meatloaf when there is 10 minutes of cooking time left.

Tags: brown sugar, steak sauce, cooking time, cooking time left, into bowl, meatloaf sauce

Facts Hot Peppers And Metabolism

Chile peppers boost metabolism.

Chile peppers offer a number of health benefits. The Peppermania website claims that peppers can lower cholesterol, prevent dangerous blood clots and aid digestion. Peppers also boost metabolism, good news for people trying to lose weight.

What Is Metabolism?

The Mayo Clinic defines metabolism as the body's process for converting food energy into heat energy. The higher the metabolic rate, the more calories the body burns. A heightened metabolism can lead to weight loss.

Capsaicin

According to Bueno Foods, a substance in chile peppers known as capsaicin stimulates the sympathetic nervous system while also reducing appetite for sweets or fats.

Folic Acid

The Peppermania website states that, in addition to capsaicin's metabolic benefits, peppers contain a substance called folic acid, which also boosts metabolism.

Proper Use

To keep the metabolic rate consistently higher, Dr. Bryant Stamford advises consuming small amounts of peppers throughout the day, according to the Peppermania website.

Considerations

While peppers have played a part in folk remedies for hundreds of years, researchers have just begun to unlock the potential medical benefits of this food. Peppers may contain a variety of curative powers other than metabolic support.

Tags: Peppermania website, boost metabolism, Chile peppers, metabolic rate

Grotesque Halloween Desserts

Halloween desserts make scary food fun.

Halloween is the time when ghosts, goblins and monsters reign supreme, and Halloween desserts are no exception. Using simple ingredients you probably already have in your kitchen, you can make creepy, gross and disgusting Halloween treats in no time. Just remember some of the basics -- such as blood, body parts and insects -- and you'll be well on your way to creating some of your own frighteningly delicious desserts.

Bleeding Heart

Easily create a yucky bleeding heart or other organ by mixing up a batch of red gelatin dessert according to the package directions with a touch of evaporated milk substituting for part of the required water, then chilling it in a heart- or other organ-shaped mold. Mix corn syrup with red food coloring and place it in a small plastic bag. Turn the jello out onto a serving platter and carefully insert the bag into its middle from the bottom of the mold. Serve by twisting a sharp knife into the center of the organ and letting the "blood" flow out, to the amazement or disgust of your guests. Before serving up the pieces of organ, however, make sure to remove the bag.

Cat Litter Cake

This has become a classic gross dessert, but it's especially fun to serve to all your little (or big) monsters at Halloween. For this dessert, cook packaged white and chocolate cakes according to the directions on their boxes. Cool the cakes and crumble with prepared and chilled vanilla pudding to get that litter texture just right. Sprinkle in several drops of green and blue food coloring and mix slightly. Put several soft, chewy chocolate candies in a bowl and microwave until just pliable. Shape them until they're elongated and curved, so they look like, well, you know. Get a new, CLEAN cat litter box and pour in the cake and pudding mixture. Randomly mix in the chocolate candies so some are buried and some are visible on top. Then you're ready to serve your dessert with -- what else? -- a kitty litter scoop.

Dried Sore Scabs

OK, this is an easy one. Take dried cherries, cranberries, raspberries or other red fruits, and pile them artistically in a bowl. The trick with this dessert is all in the labeling. Call them "Dried Sore Scabs," and you're likely to scare away more than one Halloween guest. Meanwhile, go ahead and snack on them. Scabs can be healthy and delicious! By the way, you can do this same trick with peeled grapes, labeling them as eyeballs. You get the idea. The possibilities of label trickery are endless.

Graveyard Desserts

Lots of Halloween desserts play on the graveyard theme. You can make individual brownies as individual graves, with headstones made out of frosted sugar cookies cut into headstone shapes. Scatter gummy worms or bugs for that special graveyard effect. Consider draping white cotton candy here and there around the graves to look like spider webs. You also can make a full-size, chocolate-frosted cake and set up chocolate or frosted sugar cookie headstones. Write spooky messages on the headstones with frosting about how the unfortunate souls died, or, if you can't think of anything, a simple "R.I.P." will do.

Tags: chocolate candies, Dried Sore, Dried Sore Scabs, food coloring, frosted sugar

Store An Open Bottle Of Red Wine

Keep Your Red Wine Fresh

Enjoyed by millions of people across the globe, red wine is one of the world's oldest and most decadent beverages. Whether you enjoy an occasional glass or two on special occasions or make it a part of each evening's dinner, chances are, you've probably had to store an open bottle at some point in your wine-drinking career. Well, if you've ever wondered how you should store an open bottle of red wine, then look no further. Follow these steps to keep your unused red wine fresh and delicious.

Instructions

1. Re-cork your red wine with a plastic wine stopper. Make sure the stopper is tightly secured to prevent any air from entering the wine bottle.

2. Place the wine in your refrigerator. For best results, store the bottle on its side.

3. Remove the wine from your refrigerator approximately two to three hours before you plan on drinking it (this allows the wine to return to room temperature).

4. Keep the wine bottle away from light (especially sunlight) when you remove it from the refrigerator. Even the shortest exposure to light can negatively affect the red wine's taste.

5. Drink the wine within three to five days from the day you originally opened the bottle. After five days, red wine usually grows stale and may even have a vinegar-like flavor.

Tags: five days, open bottle, store open, store open bottle, wine bottle, your refrigerator

Fix Grass I Burned With Fertilizer

Fix Grass I Burned With Fertilizer

Fertilizer burn occurs when you overfertilize your lawn, leaving large brown patches of dead or dying grass that, unless properly cared for, will likely not regenerate on its own. In cases where the grass is dead, the only thing you can do is adjust the soil concentration and replant your grass. If the grass still has life in it, there are things you can do to even out the concentration of fertilizer in the soil and save your grass.

Instructions

1. Water the brown spots upon first noticing them to help drain the excess nitrogen out of the soil. Nitrogen is what causes the grass to die, and evening out the nitrogen content in the earth may save your grass.

2. Apply 10 pounds of powdered gypsum for every 100 square yards of damaged lawn. Gypsum binds to the salt in the soil and leaches it out.

3. Spray the gypsum-powdered lawn with water, allowing the water to soak into the soil, rather than running off.

4. Repeat the gypsum powder and water process until you begin to see signs of life returning to your grass.

5. Switch to an organic fertilizer once you see that your grass is starting to return. Organic fertilizers are longer lasting and will help restore lost nutrients that can increase the health of your grass without damaging it.

Tags: your grass, Burned With, Burned With Fertilizer, Grass Burned, Grass Burned With, save your

Ideas For Dinner Wraps

Wraps are more than just cold sandwiches wrapped in a tortilla

When someone says the word "wraps" in conjunction with food, images of something that is a cross between a burrito and a cold sandwich come to mind. Many people don't find the idea of wraps at all appetizing. However, a wrap can be so much more that just some cold cuts and cheese wrapped in a tortilla. Wraps can combine interesting flavors in a warm or cold container which provides a healthy alternative to traditional dinner fare.

Cherry Chicken Lettuce Wraps

This wrap is a bit on the unconventional side, as the container is a leaf of lettuce. The filling consists of chicken sauteed with ginger and mixed with teriyaki sauce, honey, cherries, carrots, green onion and almonds. This mixture is then placed on a lettuce leaf and served. The wrap is built so that a diner will experience the sweetness of the cherries and ginger chicken mixed with the crispness of the lettuce. This recipe is reminiscent of the lettuce wraps served in Chinese restaurants and is a good choice if you are cooking for an Asian cuisine lover.

Chipotle Pork Wraps

If you are in the mood for something with a Mexican flair, then these wraps will surely hit the spot. These wraps look like mini burritos because the grilled pork is wrapped in a tortilla. They key to these wraps is the technique for cooking the pork. The pork shoulder is slow roasted over a charcoal grill to keep the moisture in the meat while giving it a smoky flavor. The pork itself is simply seasoned with salt and pepper to which onions are added with just a few minutes left of cooking. The chipotle aspect comes from a seasoned mayonnaise which is added to the tortilla just before wrapping up the meat.

Tuna Rice Paper Wraps

If you are having an Asian themed dinner, a rice paper wrap works wonderfully. This particular wrap uses a staple of the Asian diet, tuna, and mixes it with green onion, celery, carrot, cilantro and sesame oil. Once those ingredients are mixed together, they are placed in a thin, lightweight rice paper wrapper. If you want more of a kick, put in a dash of hot sauce, which adds just enough spice to be memorable. Keep this wrap cheap and simple to make by using canned tuna instead of purchasing high-end fish.

Tags: wrapped tortilla, green onion, mixed with, these wraps

Make Tvp Chicken Strips

Chicken strips made of textured vegetable protein (TVP) are a tasty meat substitute for your vegetarian meal. The right seasoning mixes can be easily found in most grocery stores. BBQ chicken is always a favorite. These directions show create good-tasting, savory mock-chicken strips.

Instructions

1. Put TVP flakes into a mixing bowl.

2. Boil water. Pour boiling hot water over the TVP. Mix with a spoon and let the mixture cool for 20 minutes.

3. Add flour, egg and McKay's Chicken Style Instant Broth and Seasoning to the bowl. Stir with a spoon until ingredients are combined. Add 3 dashes of soy sauce to the mixture and stir well again.

4. Brush a cookie sheet liberally with sesame oil.

5. Dip your hands in cold water. Place 1 golf ball size clump of TVP mixture into your palms. Press firmly 4 or 5 times to shape an elongated strip. Continue making strips this way until all the mixture is used.

6. Place each strip on the cookie sheet. Brush sesame oil lightly on the top of each strip.

7. Place in oven and bake at 350 degrees for 30 minutes or until golden brown.

Tags: cookie sheet, each strip, with spoon

Smoke Salmon In A Smoker

Smoke Salmon In a Smoker

Salmon is a popular fish that can be enjoyed in many different ways. One of the most popular methods of preparation is smoking. Smoked salmon can be used for appetizers, snacks, as an ingredient in recipes, or as a main course for a meal. It takes about two days to smoke salmon in a smoker. This recipe produces five pounds of smoked salmon fillets.

Instructions

1. Combine 12 cups of water, one cup of salt, one cup of brown sugar, five crushed garlic cloves, and ¼ cup of teriyaki in a large metal mixing bowl. Place five pounds of salmon fillets into the brine, cover, and allow it to sit for ten hours.

2. Strain the brine using a strainer to save the crushed garlic. Rinse the salmon fillets with cold water, and then dry with a paper towel. Brush the remaining garlic onto the salmon fillets and allow them to sit at room temperature for four hours.

3. Coat the racks on the smoker thoroughly with vegetable oil, and then cover the skin side of the salmon fillets with vegetable oil to prevent sticking. Heat the smoker to 225 degrees and place each salmon fillet onto the smoker rack, skin side down. Cook for two and a half hours.

4. Combine ½ cup of apricot jam and ¼ cup of apricot brandy to form a glaze. Apply the glaze to both sides of the salmon fillets, and then smoke for an additional thirty minutes.

5. Remove the grates with the salmon on them from the smoker and place them inside to cool to room temperature for thirty minutes, and then place the racks in the refrigerator for two hours. Remove the racks and each salmon can then be eaten or stored. This step is necessary so that the salmon does not break apart when removed from the grate. Cooling will dry the fish and make it easier to remove and serve.

Tags: salmon fillets, crushed garlic, each salmon, fillets with, five pounds, room temperature

Make Rice With A Bamboo Steamer

Steaming rice in a saucepan on the stove can pose a problem for some chefs. When steamed in a pot, the rice often sticks or burns before it is completely cooked, rendering at least some of the batch inedible. Asian food chefs often bypass this issue by preparing rice in a bamboo steamer. The steamer cooks the rice gently and evenly, yielding fluffy grains that aren't sticky or tough.

Instructions

1. Measure out the amount of rice desired into a mesh colander. Rinse the rice grains with cold water until the water runs clear from the colander. Pour the rice into a bowl and cover it with cold water. Cover the bowl and allow the rice to soak for at least two hours.

2. Take the lid and upper baskets off of the bamboo steamer. Line the bottom basket with a damp dishtowel. Drain the rice and pour the grains into the basket on top of the dishtowel. Place another damp dishtowel on top of the grains, allowing the excess material to hang over the sides of the basket. Put the lid on the basket and pull the extra material over the top of the lid, pinching it together with a clothespin.

3. Fill a wok about halfway with water and bring the water to a boil. Nest the bamboo steamer in the wok. The steamer should not be immersed in the water.

4. Steam the rice for about 30 minutes. If the water evaporates during the steaming process, add more to the wok so that the rice cooks all the way through and the wok doesn't burn. Check the rice about every 10 minutes during the cooking process; if it appears to be drying out, add more water to the wok and re-moisten the top dishtowel.

5. Remove the steamer from the wok and check the rice. If it is finished, serve immediately. Steam up to an additional 15 minutes if it needs more time, being careful not to overcook.

Tags: bamboo steamer, bamboo steamer steamer, cold water, damp dishtowel, rice about, steamer steamer, with cold

What Causes Gaminess In Venison

The gamey flavour of venison can turn people off eating wild meat.

Venison meat is often described as having a certain "gamey" flavor. While some people find this is a plus side to eating wild meat, many people dislike the taste. Understanding how this flavor develops in meat will help you improve the quality and taste of your venison. Gaminess is typically caused by three factors which include the time of kill, the diet of the animal and the preparation methods used after the kill.

Time of kill

The time and conditions when the animal is killed has a large impact on the taste of the meat and can result in a gamey flavor. If the deer was shot during breeding season, the meat might taste gamey because the animal might not have been eating normally or because it was experiencing the stress of the season. Also, an animal that is shot while it is running would have an increased stress level and this affects the taste of the meat as well. Finally, the age of the animal at the time of kill also impacts the taste of the meat. An older animal will naturally have a gamier flavor and tougher meat.

Diet of the animal

The animal's diet has an effect on how gamey the meat tastes. Depending on the animal's habitat it will have access to different food sources. A deer that has access to a diet only of pungent plants such as sagebrush will taste more gamey. Likewise, if the deer has access to other food sources such as cornfields, the meat will be higher quality. Knowing the area the deer was killed in will help you predict how it will taste based on the surrounding plant life.

Preparation

How the meat is prepared can greatly improve or worsen how gamey the meat will taste. It is important to field-dress and cool the meat as soon as possible. Meat that is not properly cooled or dressed will have a gamey flavor caused by the growth of bacteria. Also, meat that is not properly packaged in tight wrappings will be exposed to the air and will get a bad taste.

Tags: will taste, gamey flavor, meat will, taste meat, eating wild

Know If Cheese Is Edible

Eating bad or expired cheese is never a good idea.

A slice of cheese makes for the finishing touch on a sandwich or a snack to enjoy with crackers or a glass of wine. Just like dairy products such as milk and yogurt, cheese does go bad when not kept in the right environment as well as after a certain amount of time. Consuming any cheese that is no longer edible exposes you to bacteria that causes stomachaches and other unpleasant and unwanted stomach-related health issues.

Instructions

1. Look at the "Sell By" date found on the cheese's original packaging. Never eat cheese older than this date, even if the cheese looks and smells good.

2. Know if the cheese has been outside of a refrigerator or similar environment and for how long. The Canadian Partnership for Consumer Food Safety Education "Mrs. Cookwell" Web page recommends against eating cheese that has been at room temperature for two hours or longer.

3. Look for any mold spots on the cheese. The "Mrs. Cookwell" Web page states that slicing the mold plus an inch radius around the moldy portion of hard cheese makes the food safe to eat. Throw away any soft or processed cheeses that have mold.

4. Smell the cheese. Throw all of it away if it smells moldy, unpleasant or different, as such odors are an indication that the cheese isn't edible.

Tags: cheese makes, cheese that, Cookwell page, Throw away

Pickle Pig'S Feet

Want to try something a little bit off of the beaten path as an appetizer for your next get together? Pig's feet aren't just for the average redneck anymore! An easy and delicious snack to make at home, this down home recipe has been recognized by Southerners for ages. Now, stop turning up your nose (oink!) and give them a try!

Instructions

1. Start by making sure each jar is thoroughly cleaned out and sterile for the storage of pig's feet.

2. Give the pig's feet a good washing with cool water.

3. Cook the pig's feet. Put the feet in a large pot and add enough water to cover the meat. Over medium-high heat, bring the water to a rolling boil. Reduce the heat to a low simmer and cook pig's feet for about 1 hour and 30 minutes, or until tender. Make sure to stir during the boiling process often.

4. Use a slotted spoon or tongs to remove pig's feet from water. Rinse feet under hot water to remove excess fat and foam. Remove as many visible bones as possible so that you can fit the feet in jars.

5. Rewash your large pot to cook your pickled vinegar. Estimate about how much vinegar will need to cover the pig's feet and add the vinegar to the pot (you will add the feet later after your pickled vinegar is done). Put onions, bay leaves, peppercorns, cloves, mustard seeds, coriander seeds, and 2 slices of ginger root into the pot. Bring the ingredients to a rolling boil. Reduce heat and let simmer for 45 minutes.

6. After about 45 minutes of simmering, add the pigs feet back into the pot of pickled vinegar and spices. Bring this mixture to a full boil. After full boil has been reached, turn off the heat.

7. Remove each pig's foot with slotted spoon or tongs. Place as many will fit into the jars. Pour the pickled vinegar mix in the jar and seal tightly.

8. Allow the sealed jars to refrigerate for at least 3 to 7 days before eating.

Tags: pickled vinegar, your pickled vinegar, boil Reduce, boil Reduce heat, full boil, heat simmer, Reduce heat

Rennet Process

Rennet is used to make cheese.

Cheese making is a process that involves curdling and coagulating milk. Rennet is a coagulation enzyme and the main ingredient in cheese making. It helps coagulate milk into solid curds and milky whey. Rennet occurs naturally and is also engineered artificially.

Sources

Rennet is naturally produced in the stomachs of young, ruminating mammals so that they are able to digest their mother's milk. Rennet is also found in plants such as the fig tree or the ground ivy called Creeping Charlie. Since 1990, Rennet has been produced synthetically through genetic engineering.

Process

The rennet process involves extracting rennet from the animal, plant or synthetic source. For instance, extracting rennet from animals involves slicing the animal's stomach into thin strips, placing the strips in a saltwater solution with vinegar, filtering and allowing the strips to dry. The strips are then cut into smaller pieces and placed into milk to allow it to coagulate. The active ingredient in rennet is chymosin, which breaks the molecular bonds between the protein and water molecules found in milk, allowing it to coagulate.

Market

Rennet is available in the market in both liquid and tablet form. While tablets are used for making smaller quantities of cheese, large-scale industrial manufacturers use liquid rennet because of its strong dissolving properties. Animal rennet, due to limited availability, is expensive and is most often used by master cheese-makers.

Tags: extracting rennet, extracting rennet from, milk Rennet, rennet from

Make Chicken Noodle Soup

Chicken noodle soup has to be among America's best-loved soups--it's not only good for the soul, but also the budget. Chicken is a good source of protein, and combined with a variety of root vegetables has a healing or rejuvenating effect on the sick. There are many variants on the classic recipe, and choosing ingredients becomes a matter of availability and seasonality. Below are the basics for making homemade chicken noodle soup.

Instructions

Making the Stock Base

1. Add 1 whole chicken and an extra bag of chicken parts to an 8-qt. soup pot. Be sure to clean the chicken thoroughly.

2. Place 8 carrots, 8 celery stalks, a bunch of parsley and 4 large onions chopped and cleaned into your soup pot. Zucchini, kohlrabi, parsnips and rutabaga all make wonderful additions to your soup base.

3. Place ? tsp. thyme, ? tsp. black pepper corns, 2 cloves of garlic, 2 bay leaves and 1 tsp. salt into pot before adding a ? gallon to a gallon of water. The water should be close to the top of the pot. It will evaporate during the simmering process.

4. Bring water to a boil and then let simmer at a low heat on stovetop for 2 to 3 hours.

5. Separate chicken and vegetables from stock using a slotted spoon. Discard the vegetables and place chicken aside until Section 2.

6. Chill stock base in refrigerator until fat forms on surface. Use a colander to scrape off the fat. This is the base for chicken noodle soup.

Completing the Soup

7. Remove the skin and bones from the chicken set aside. There may be more actual chicken than necessary for the soup and so feel free to set aside some of the meat for other dishes like chicken salad. The amount used in the soup is a matter of individual taste.

8. Cut the chicken up into smaller soup size pieces or shred the meat, depending on personal preference.

9. Cook the bag of noodles in a separate pot following the directions on the packet, drain with a colander and set aside. Cooking the noodles separately prevents you from adding additional starch to the completed soup.

10. Chop 4 carrots up into bite size pieces to add to the stock. Peel and wash the carrots before cutting.

11. Return stock to the stovetop and simmer, adding the carrots as the stock warms back up. Let the carrots soften a little in the stock before adding the noodles.

12. Add the chicken and noodles to the stock and let simmer. There should be 4 qts. of stock and you can use as little or as much of the stock to make your soup as you wish.

13. Serve the hot soup with homemade bread for that final touch.

Tags: noodle soup, your soup, before adding, chicken aside, chicken noodle, size pieces

Easy Menu For Christmas Dinner

Easy Menu for Christmas Dinner

The Christmas holiday can be a fun but stressful time, so simplify things with an easy Christmas dinner menu that won't keep you long in the kitchen and will allow you to spend more time with friends and family.

Potluck

One option for a very, very easy Christmas dinner is to hold a potluck holiday party. That way, you only have to cook one or two things yourself, and everyone else will contribute something as well. You can set a theme for the potluck dinner and ask everyone to make a dish that is tied to a certain cuisine, such as Chinese, Indian or Spanish--whatever you know everyone would enjoy. Or you can keep it classic and ask everyone to bring their favorite Christmas dinner dish--just make sure beforehand that no one overlaps.

Main Course

If you are going to create the entire dinner yourself, you might consider Cornish game hens as your main course. One per person is usually more than enough. With the game hens, there is no need to stuff or glaze. You simply rub them all over with olive oil, season with salt and any herbs you choose, and then roast for an hour at 375 degrees Fahrenheit.

Another easy option is to buy a pre-cooked ham. Look for the fully cooked variety, which needs to be baked about 10 minutes per pound. Cover the ham in foil before baking to keep it moist.

Side Dishes

The easiest and tastiest side dishes can be created simply by roasting seasoned vegetables, such as sweet potatoes covered in rosemary. The scent coming from your oven is divine in itself. Also, try foil-wrapping tomatoes, portobello mushrooms, garlic cloves and onions (first brushing them in olive oil) and roasting or even broiling for 30 minutes. Not only is it simple, but it's good for you as well. Steaming vegetables is another extremely healthful option, and it's also very uncomplicated. Brussels sprouts, carrots and broccoli work very well.

Desserts

The easiest dessert idea would be to simply purchase a cake or box of fresh cookies from the grocery store or bakery. However, if you prefer to make everything yourself, try a no-bake cheesecake or two. Or bake up several batches of sugar cookies from pre-made cookie dough and have your guests get into the holiday spirit by helping decorate the cookies with sprinkles.

Beverages

A nice bottle of champagne or wine is always a good idea for a special holiday dinner. But to make things more festive, why not make some sangria? This is a very simple and flexible drink to create, as the recipe really depends on your tastes and what you have in the fridge. The basic recipe includes red wine, fruit juice, pieces of fruit and maybe a little sugar. You can even add a little cola for a fizzy kick.

Tags: Christmas dinner, cookies from, easy Christmas, easy Christmas dinner, Easy Menu, Easy Menu Christmas

Use Cilantro

Cilantro makes a vibrant addition to many dishes.

Cilantro is a culinary herb, and the leaves of the coriander plant Coriandrum Sativum, are sometimes referred to as Chinese or Mexican parsley. Cilantro is a popular ingredient in Mexican and Asian dishes, used for its fresh, distinctive taste.

Cilantro elicits strong reactions to its flavor; people love it or they hate it. There is a genetic reason for this intense dislike, according to the University of Illinois at Chicago. For people with this genetic polymorphism, cilantro tastes like soap. Savvy cooks may want to ask their guests their cilantro preference before adding too much of this pungent herb to their dishes.

Instructions

1. Use fresh cilantro when possible, as dried cilantro loses much of its flavor. Fresh cilantro is available in the produce section of many grocery stores. Wash under running water and dry with a paper towel before chopping to keep the tender leaves from sticking to the knife.

2. Chop fresh cilantro leaves and tender stems with a sharp knife to add raw to salads and salsas. Bunch the cilantro tightly and chop from the leaves toward the stems. Cilantro is a tender herb so it's all right to include a few stems. Avoid the ends of the stems, which may be tough. Test the tenderness of a stem by taking a bite; if it's tender when you bite it, it's tender enough to add to your dish.

3. Add cilantro at the last minute to cooked dishes. Because cilantro is a tender herb, it changes flavor when heated, so sprinkle it over the top of a cooked chicken or fish dish, or stir it into stews or soups to keep the flavor fresh and vibrant.

Tags: bite tender, tender herb

Difference Between Olive Tapenade & Olive Bruschetta

Tapenade and bruschetta both contain olives, but there the similarity ends.

Aside from both containing olive oil and olives, olive tapenade and olive bruschetta are two very different, though complementary, appetizers. Olives are an important part of the Mediterranean diet and pressed olives, which are made into various types of olive oil, are used in practically all cooking, either as part of the ingredients, or to cook in.

Tapenade

Olive tapenade originates from Provence in France and is used as a paste to spread on toasted bread, or as a stuffing in various recipes. A traditional tapenade recipe contains finely chopped black olives, capers, anchovies and of course, virgin olive oil. The word "tapenade" is derived from the Provencal word for capers, "tapeneï," according to Mediterranean food expert Clifford A. Wright, though olives are the primary ingredient. Today tapenade is widely available and can be made from green olives or contain a variety of different ingredients such as garlic, pine nuts, tomatoes and other herbs and spices.

Bruschetta

Bruschetta is generally served as a snack or appetizer and originated from central Italy. In its simplest form it is a slice of Italian bread, made using olive oil which is toasted, rubbed with garlic and then virgin olive oil is drizzled over the top. However, the toppings for bruschetta can be almost endless with the most popular being chopped Italian tomatoes and basil, prosciutto ham or toasted mozzarella cheese.

Olive Tapenade with Bruschetta

Despite olive tapenade and olive bruschetta originating in two different countries, the ingredients make them ideal partners. For example, olive tapenade is an appropriate topping spread on toasted bruschetta; combining to form olive brushetta -- excellent as canapes at a party, or a gathering of friends and family.

Olive Brushetta and Variations

A true olive bruschetta can be made using sliced or finely chopped green or black olives mixed into the dough. This strengthens the olive flavor and gives a distinct "bite" to the bread. The mix can also contain garlic to add even more flavor. Tapenade, made using black olives, produces a rich flavor and dark color while green olives produce a lighter more subtle flavor. Use chopped tomatoes in the recipe and you get a vivid red tapenade.

Tags: black olives, made using, olive bruschetta, finely chopped, green olives, olive tapenade, Olive Tapenade

Recipes For Sugarfree Fruit Dip

Eating fruit is a healthy way to fill your stomach and give your body the nutrients that it needs. Sometimes, however, eating plain fruit can get monotonous. Try spicing up your fruit with a sugar-free fruit dip. This can add variety to your diet but still help you watch your waistline.

Easy Dip #1

Mix one small box of sugar-free instant pudding mix (preferably lemon or vanilla flavored) with 1/2 cup skim milk and keep in the refrigerator until well set. Mix it with one small tub of sugar-free Cool Whip.

Easy Dip #2

In your blender, mix 16 ounces of plain yogurt, one small package of sugar-free vanilla instant pudding mix, 1/2 cup of crushed pineapple (drain first), and 1 teaspoon of coconut extract. Once they're well blended, mix them with 1 cup of sugar-free Cool Whip and serve with your fresh fruits.

Easy Dip #3

Mix 6 to 8 ounces of sugar-free yogurt with one 8-ounce package of cream cheese and two packets of Splenda (a sugar substitute). Consider adding 1/2 teaspoon of vanilla extract for some extra flavor. This recipe will replace the sugar-laden dip using marshmallow whip and regular cream cheese.

Easy Dip #4

Mix one 8-ounce container of sugar-free vanilla yogurt with one tub of Crystal Light (it comes in packages of two or four tubs). This can provide a variety of flavors depending on the flavor of Crystal Light you choose. They range from lemonade or pink lemonade to tropical passion or banana orange strawberry.

Tags: Cool Whip, cream cheese, Crystal Light, instant pudding, small sugar-free

The Best Thai Restaurants In Los Angeles

Thai cuisine is becoming very popular in the U.S. with many restaurants specializing in the cuisine opening throughout the country. This cuisine is known for combining a variety of tastes such as spicy, sweet, sour, salty and bitter. Los Angeles is home to many Thai restaurants, each with their own unique representations of Thai food in America.

Palm's Thai Restaurant

Palm's Thai Restaurant has been a Los Angeles favorite for over 15 years. The restaurant serves lunch and dinner and is open until midnight every night except Friday and Saturday when it is open until 2 a.m.The decor of the restaurant is very modern and the atmosphere is casual. The menu items are sensitive to those who do not enjoy spicy food, but otherwise the cuisine is very traditional. The lunch and dinner menus are separate and the lunch menu offers lunch specials at reasonable prices. Some of the favorite items include roasted duck curry, barbarque squid, ginger and mushroom stir-fry, shrimp fried rice, steamed whole fish, chicken pad Thai, wild boar with curry sauce and many others.

Celadon Thai Kitchen

The Celadon Thai Kitchen is considered to be one of the best Thai restaurants in Los Angeles by publications such as "L.A. Food God," "The Los Angeles Times" and various others. The restaurant is open daily from 11 a.m. until 10:30 p.m. and offers dine-in, take-out, catering and delivery. The decor of the restaurant is elegant and modern and there is an upscale atmosphere. The menu is the same for both lunch and dinner, but lunch specials are available. Some of the favorite menu items are Thai steamed dumplings, royal shrimp, tom yum koong soup, red curry, chili and mint leaves, prik khing and various others.

Joom Bangkok

Joom Bangkok is located on the westside of Los Angeles. The restaurant is open seven days a week and offers dine-in, take-out and delivery. The restaurant also has catering services. The restaurant is decorated in a low-key but tasteful manner and the atmosphere is casual. The menu is the same for lunch and dinner, but there are lunch specials. The cuisine of the restaurant is very traditional, with mild dishes included for the less adventurous. Some of the favorite items are mee krob, coconut shrimp, tom kha soup, yellow curry, pepper garlic shrimp, pra-ram, green bean with garlic and various others.

Rock Sugar Pan Asian Kitchen

Rock Sugar Pan Asian Kitchen was opened by the executive chef of the famous Cheesecake Factory restaurants. The restaurant has been featured on a best of L.A. segment run by the local news channel, KCAL9. The restaurant is open for both lunch and dinner every day. The decor of the restaurant is meant to give off a traditional feel and the food is served Asian family style which is meant to encourage sharing and conversation. The lunch and dinner menus at this restaurant are separate and there are specials for cocktail hour. Some of the menu favorites include Vietnamese summer rolls, vegetarian flat bread, Thai chicken wings, chicken pho, caramel shrimp, ginger-soy Cod, mapo tofu and various others.

Tags: lunch dinner, various others, decor restaurant, lunch specials, restaurant open

Make Rumaki

When you want to make a delicious, easy appetizer that is sure to please everyone, make Rumaki. This mouth watering Hawaiian appetizer can be made many different ways, using chicken livers, chicken breasts pieces or with water chestnuts, pineapple chunks and dates. The next time you are having a get together, or just want a special treat for yourself or your family, try Rumaki.

Instructions

Making the Rumaki Wraps

1. Mix this marinade if you are making chicken liver or chicken breast rumaki: 1/4 cup soy sauce, 1 tsp. minced fresh ginger, 1 tsp. brown sugar and 2 Tbsp. dry sherry (sherry is optional). Substitute 2 tsps. additional soy sauce if you don't want to use sherry.

2. Marinate the chicken livers and chicken breast cubes for 1/2 hour in a covered bowl in the refrigerator.

3. Cut the bacon into halves or thirds.

4. Wrap one piece of bacon around each water chestnut, date half, sweet pineapple chunk, chicken liver or chicken breast cut into bite-sized cubes. Choose any combination of the foods to you want to wrap and serve. Some people like to add a slice of water chestnut to the chicken liver Rumaki.

5. Secure the wrap with a toothpick to hold it closed. Place the bacon wrapped foods on an ungreased baking tray or cookie sheet.

6. Broil the wraps for 10 to 12 minutes, making sure to turn them over after 5 or 6 minutes so that both sides are brown. If you have used chicken liver or meat, check to make sure they're cooked through.

7. Remove the Rumaki from the oven and reset the oven to bake at 350 degrees for the pineapple, water chestnut or date Rumaki. Serve the chicken liver or chicken breast Rumaki.

Finishing the Pineapple, Water Chestnut and Date Rumaki

8. Prepare the sauce for your pineapple, date and water chestnut Rumaki while they are broiling. Mix together ? cup sugar, 1/3 cup ketchup and 1 tsp. soy sauce in a small bowl.

9. Remove the wraps from the over and dip them in the sauce to coat. You can also drizzle or pour the sauce over the Rumaki.

10. Return the wraps back into the oven and bake them for 25 to 30 minutes.

11. Serve the Rumaki wraps while they are warm.

Tags: chicken liver, chicken breast, water chestnut, chicken liver chicken, liver chicken, liver chicken breast, chestnut date

Make A Pita Wrap

With people growing ever more health conscious these days, there has been a movement away from the traditional sandwich and towards the wrap. Touting less carbs and calories than its bread cousin, the wrap is a great alternative to help you watch your waistline while still getting a few carbs to satisfy your craving. Here's make a pita wrap.

Instructions

1. Purchase a package of pitas. The trick to finding quality pitas to make a wrap recipe is finding the ones that are still soft and pliable. Check the "eat by" date. If it's too close, put it back for something fresher.

2. Slice the pita in half so that you are left with 2 circular pieces. You are essentially going to use half of the bread.

3. Fill the pita with your desired ingredients. The trick here is to lay the ingredients on one side of the pita, not in the middle like a normal sandwich. Also, be careful not to overfill the pita as it will make "wrapping it" impossible.

4. Roll the pita over on itself until you have created your wrap. A toothpick may be helpful to hold it in place. You have just made a pita wrap, now experiment with several recipes.

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Polish Restaurants In Riverhead New York

Riverhead, New York is a large township situated near the eastern end of Long Island. Riverhead is an ethnically diverse area and has a large Polish immigrant population. It is home to the annual Polish Town USA festival, which offers traditional Polish culinary specialties during the annual street fair, celebrated in August. Polish delis and restaurants can be found in abundance throughout the town.

Birchwood Tap Room

The Birchwood Tap Room opened in Riverhead in 1929. Located in the center of Riverhead, it has a cozy, casual, pub atmosphere and offers Polish and Eastern European dishes such as stuffed cabbage, pierogi and kielbasa as well as typical pub food, such as fried calamari and chicken fingers. The Birchwood is reasonably priced and serves lunch and dinner seven days a week. They are open Monday through Thursday and Sunday from 11 a.m. to 10 p.m., and Fridays from 11 a.m. to 11 p.m. Reservations are not required and all major credit cards are accepted.

Birchwood Tap Room

512 Pulaski St.

Riverhead, NY 11901

631-727-4449

Wisla Delicacy Deli

The Wisla Delicacy Deli, located in the heart of Riverhead, is a landmark of the Riverhead Polish community. The Polish chef offers a wide variety of Polish and Eastern European specialties, including a soup of the day, homemade pierogi, stuffed cabbage, fresh kielbasa and blintzes. They also carry a variety of Polish products that you can purchase to take home, including specialty chocolates and babkas, a type of Polish bread. They are open Monday-Saturday from 9 a.m. to 7 p.m. and Sundays from 9 a.m. to 5 p.m. Dishes are inexpensively priced, and the staff speaks both Polish and English. Major credit cards are accepted.

Wisla Delicacy Deli

125 W. Main St.

Riverhead, NY 11901

631-369-2102

Polish Town Deli

The Polish Town Deli, conveniently located in the center of Riverhead, is a popular choice for traditional Polish favorites. They offer a wide selection of homemade Polish sausages, pierogi and stuffed cabbage, as well as lunch and dinner specials seven days a week. You can also purchase specialty Polish products to take home such as beers, baked goods and confectionery products. Credit cards are accepted. Call ahead for hours of operation.

Polish Town Deli‎

432 Pulaski St.

Riverhead, NY 11901

631-727-3199

Tags: Polish Town, Birchwood Room, cards accepted, Delicacy Deli, Polish Town Deli