The Best Kosher Restaurants

Kosher restaurants conform to Jewish dietary law.

The best kosher restaurants observe Jewish dietary law. "Kosher" is a word that describes foods that Jewish law permits observant Jews to eat. It also refers to how those allowable foods have to be eaten and prepared. Restaurants that serve kosher foods are located in many places throughout the world, but they are common in places with big Jewish populations, such as New York.

Le Marais

Le Marais is one of the best kosher restaurants, according to Time Out New York. Le Marais is a French bistro that serves up kosher food and prepares many dishes well and some dishes even superbly. If you eat here, you can skip dessert, but you don't want to miss out on the meat dishes. Le Marais features the services of an on-site butcher who is responsible for the dry-rubbed beef short ribs and also the steak au poivre (with pepper). Try the house frites at this steakhouse, since they are satisfying and crisp.

Blossom Vegan Restaurant

Blossom Vegan Restaurant is another one of the best kosher restaurants that is also located in New York City. People who eat meat will be surprised that the mock meats and the eggless pastas at this establishment taste pretty good, according to Time Out New York. Those on a kosher diet as well as those who are vegans can both get something out of eating at Blossom Vegan Restaurant. A suggested dish is the pan-seared peitan cutlets, which includes tender wheat gluten that is served along with basil mashed potatoes.

El Morroco

One of the best kosher restaurants in Montreal is El Morocco, which is also one of the oldest in the city. Beginning in the 1970s to the present, El Morocco continues serving authentic kosher food in Montreal, according to The Manna Restaurant. The food this restaurant serves is traditional, Moroccan food, but patrons can also find delicious steaks on the menu. It is also the only kosher restaurant in all of downtown Montreal. This makes it an ideal place for tourists who are staying in the area.

Chez Avi

Chez Avi is a kosher restaurant that is located in Paris, France. It is a restaurant that features a d cor of French and modern, according to Great Kosher Restaurant Magazine. The menu at this kosher establishment includes grilled meats that feature a mix of traditional and fresh Mediterranean spices. Chez Avi is also known to feature specialty sandwiches or falafel dishes. Rounding out the menu are offerings like Moroccan tangerines, homemade couscous, and salaloubia.

Tags: best kosher, kosher restaurants, best kosher restaurants, Blossom Vegan, Blossom Vegan Restaurant, Vegan Restaurant

The Best Kosher Foods

Matzo ball soup is one of the best kosher foods that you can eat.

Kosher foods adhere to Jewish dietary laws that give options for the healthiest types of foods you can eat. Kosher food law place rules and guidelines on how people prepare and eat their foods. Orthodox Jews -- those who adhere faithfully to the practices of traditional Judaism -- strictly eat kosher foods, but others follow a kosher food diet because of the health benefits. Some of the best kosher food options are served at Passover, but they can be served throughout the year.

Matzo Ball Soup

Matzo ball soup is a traditional kosher food for Passover. The soup is made by taking matzo balls, along with matzo meat and eggs, and cooking them in a light chicken broth. Carrots and celery can be added to the broth for extra flavoring. Butter and other milk products are prohibited when preparing the soup.

Fruits and Vegetables

All fruits and vegetables are kosher, although they may contain bugs and worms that will make them nonkosher. Leafy vegetables -- such as lettuce and herbs -- and flower vegetables -- including broccoli and cauliflower -- should be inspected to make certain that they contain no bugs and worms. Inspect fruits, such as strawberries, raspberries, blackberries and blueberries, to see if they contain bugs and worms. Star-K Online, a website devoted to making sure food is kosher, offers tips, guidelines and checking methods for fruits and vegetables and explains make certain that they are kosher.

Bagels

Bagels are kosher. Bagel shops offer bagels, lox, and cream cheese, which are all kosher foods and common in the Orthodox Jewish faith. Kosher bagels include plain, egg sesame, cinnamon raisin, poppy seed, salt, garlic, onion and French toast.

Macaroons

Macaroons are a kosher dessert served at Passover. Macaroons are small cakes consisting of ground almonds. They are made with coconut and sweetened condensed milk. Flavors of macaroons can include plain coconut, chocolate or white chocolate.

Tags: bugs worms, contain bugs, contain bugs worms, they contain, they contain bugs, ball soup, best kosher

Cook With Velveeta Cheese

Velveeta is most commonly used to make macaroni and cheese.

Everyone knows or at least has seen the smooth, processed cheese product that is often used in macaroni and cheese recipes and and for dip. Velveeta may not be natural cheese, but it has been around since 1918 and has ingrained itself as a part of American culture. You can use Velveeta cheese to replace, or in addition to, other cheeses in plenty of recipes; whether it's a twist on the classic mac and cheese or even chocolate fudge.

Instructions

Easy Velveeta Macaroni and Cheese

1. Follow the directions on the package to cook the elbow macaroni, drain and return to the pan.

2. Add in the Velveeta, milk and pepper.

3. Cook on low heat, stirring frequently until the cheese is melted and heated throughly.

Cheesy Bean Dip

4. Combine Velveeta, refried beans, and salsa in a medium sauce pan.

5. Cook on medium heat, stiring until the mixture is well blended.

6. Pour the mixture into a dipping bowl and serve with corn chips.

Velveeta Fudge

7. Heat the Velveeta and butter in a saucepan over medium heat until melted. Remove from the heat and add the vanilla and nuts.

8. Sift the powdered sugar and cocoa mixture together in a large bowl. Pour the cheese mixture into the bowl. Mix well until the fudge mixture gets stiff.

9. Pour the mixture onto a greased 9-by-2-inch square pan. You will need to use your hands, as the fudge will be very stiff. Press it evenly onto the pan.

10. Blot the fudge with a paper towel to remove excess oil. Place the pan in the refrigerator until it hardens. Cut into 1-inch squares to serve.

Tags: macaroni cheese, medium heat, mixture into, Pour mixture

Wash Out Wine

Spilled red wine can wreak havoc on your fabrics.

Wine stains are some of the most difficult stains to treat. There are many methods of treatment that have been tested extensively to see what techniques are the most effective. A 2001 study at the University of California, Davis tested eight wine stain removers. The remover that worked the best on natural plant was a mixture of hydrogen peroxide and Dawn liquid soap. Animal fibers often are more difficult to clean and might require several attempts before a wine stain is removed.

Instructions

1. Treat the stain as soon as possible. The longer you wait to treat the stain, the harder it will be to remove. Wine stains younger than three months can be treated without too much difficulty or special effort.

2. Prepare a mixture of 3 percent hydrogen peroxide blended equally with Dawn liquid soap. Soak the stained fabric in cool water before lubricating the material with the mixture. Rinse the fabric with cool water. Keep repeating this process until the stain is removed. If the stain does not come out with this treatment, work liquid detergent deep into the stain and wash it with the warmest water possible. Keep doing this until the stain is removed. Do not let the fabric dry until the stain is gone; otherwise, the stain will set. This treatment is most effective on cotton and natural plant fibers.

3. Treat silk, wool and hair fibers with a tannin spotter. Apply the spotter to the stain before rinsing it with cool water. Keep repeating this until the stain is gone. You can try applying a 10 percent acetic acid to the stain if the tannin spotter does not work. Consider taking stained difficult-to-clean fabrics to a dry cleaner. These places have equipment and chemicals specially designed to handle bad stains and problematic fabric.

4. Synthetic fibers such as polyester and acrylic are designed to be moisture resistant. Spilled wine should not be able to bind to these materials' fibers to create stains. Rinse synthetic fabric to wash off excess liquid then launder it normally.

Tags: until stain, cool water, stain removed, cool water Keep, Dawn liquid, Dawn liquid soap

What Is The Smoothest Bourbon Whiskey

When it comes to bourbon whiskey, or any libation for that matter, it really depends on your own palate. What may taste great to one person may not even remotely float your proverbial boat. But, there is one quality of this spirit that doesn't necessarily rely on individual taste--its smoothness.

Identification

Hands down, the smoothest of the bourbon whiskeys has always come down to two specific brands: Maker's Mark Bourbon Whiskey and W.L. Weller Special Reserve 7-Year-Old Bourbon Whiskey. The first is said to have a mellow flavor that lingers with a soft, sweetish taste. It has a bit of spice to it with a hint of oak. The second is a less complicated bourbon that has a pleasant flavor with a well-rounded aftertaste. Both are considered to have a good nose, meaning good scent or aroma, a very important factor in any tasting of wines and spirits.

Considerations

A close second to the two fine libations listed above is that of Wild Turkey Rare Breed. This is probably considered one of the boldest bourbons with its sweet nose and flavors that are both said to linger well beyond the glass. It has hints of both vanilla and clove and an aftertaste with a slight pepper and spice. Hancock's Reserve is another high-ranking bourbon with a fairly malt flavor that finishes quite clean and dry. Though often recommended to be cut with water, its smoothness is only enhanced by this addition.

Potential

If you're not looking for a bold bourbon, which both Maker's Mark and W.L. Weller as well as Wild Turkey and Hancock's Reserve are considered, one of the smoothest of the softer bourbon whiskeys would be that of Gentleman Jack Daniels. Consistently, tasters have commented on its mild, yet deeply rounded taste and floral aroma that many of the other bourbon whiskeys don't seem to possess. If you've ever had Jack Daniels, this variety tastes a lot like the original, just far smoother.

Features

Much like scotch, you'll not only use your sense of taste to taste bourbon, you'll also take into account the way it smells (or its aroma), the way it feels in your mouth and the lingering taste left when the spirit has been swallowed (or its aftertaste). But, when deciphering a given bourbon's smoothness, it really revolves around how painful it is--more specifically, isn't--when going down. The smoothest bourbon shouldn't bite you back, and this is what you'll find in Maker's Mark, W.L. Weller, Wild Turkey Rare Breed and Gentleman Jack Daniels.

Misconceptions

For years, we've often heard from one person or another that "you get what you pay for." Generally, it's hard not to agree, but, with bourbon whiskey, this just isn't the case. A hefty price tag doesn't necessarily make a better bourbon. There are a number of high-priced bottles on the shelves that are rather harsh and don't even stand up to bourbons at half the price.

Tags: bourbon whiskeys, Jack Daniels, Maker Mark, Wild Turkey, Bourbon Whiskey

Make Mango Sauce

Sweet, tangy mango sauce is a natural on baked goods, ice cream, yogurt, meat and fish. Fresh mango sauce is easy and expensive to make with a few ingredients, basic knowledge of cooking techniques and a little time.

Instructions

Making Homemade Mango Sauce

1. Preparing the mango is a little work. They are very messy--the fruit has a large quantity of juice and also has a large, pithy pit in the center. Using a sharp knife, hold the mango with the small end toward you and cut a thick slice off either side of the mango to form two thick slices. With the skin side down, score the mango fruit, then lift the slice and push up on the skin. This will cause the mango slices or cubes to pop up so you can scoop them out. Then cut the remaining peeling and fruit from around the mango pit.

2. Place the sliced or cubed fresh mango in a food processor. Process on high till the fruit is pureed. Pour the puree into a heavy saucepan. Add the sugar and citrus juice and stir thoroughly.

3. Cook over medium heat, stirring often, until the sauce reduces by one-third and begins to thicken nicely. Cool

4. The sauce is ready to serve. A nice variation of this recipe is the addition of either fresh mint or jalapeno and serving with fish, chicken or pork. To make a sauce for ice cream or yogurt, add crystallized ginger or cardamom. Mango sauce is very nice on fresh scones or even toasted bread. A fruit dip can be made by mixing 1 cup of mango sauce with 1 cup of sour cream. Serve with assorted fresh fruit.

5. Store in the refrigerator in a tightly covered bowl for up to two weeks. You can also freeze mango sauce for later use.

Tags: mango sauce, cream yogurt

Clean A Molcajete

A molcajete is a Mexican mortar and pestle tool that is used to grind spices or dried corn. Typically made of volcanic rock or stone, a molcajete is generally very rough in texture. This rough texture, with its countless nooks and crannies, causes the molcajete to absorb the smells of the foods and spices that were ground in it. It is this rough texture that would also absorb the soap and fragrances if you were to use them to clean one.

Instructions

1. Rinse all of the food and spice particles out of the molcajete. To do this, simply run tap water over the surface of both the bowl and the pestle. Your goal here is to remove excess food particles that rinse off easily.

2. Plug up the kitchen sink, and place the molcajete in the sink. If your sink is easily scratched, place a dish towel on the bottom of the tub, to prevent the rough stone of the molcajete from scratching the sink's surface. Fill the sink with hot water. Allow the molcajete to sit in the hot water for approximately five minutes, to soften up any particles that are trapped in the craters.

3. Use the stiff-bristled brush to scrub the molcajete bowl and pestle. This will remove the stuck-on food, as well as any residue that might be left on the molcajete.

4. Drain the sink and rinse the molcajete in warm water.

5. Gently scrub the lemon on the surface of the bowl and pestle of the molcajete. Lemons have natural odor-absorbing properties, and this will help absorb the scent of any Mexican spices that were ground up in the molcajete. The lemon juice can be allowed to dry on the molcajete before putting it away.

Tags: bowl pestle, rough texture, particles that, spices that, spices that were, stone molcajete

Make Stuffed JalapeñOs

Stuffed jalapeños, also called jalapeño poppers, are savory appetizers with a fiery kick. It is not as difficult as many think to get the cream cheese inside the jalapeños. By wrapping them in bacon before cooking, you are not only adding flavor, but you will prevent the jalapeño skin from burning. Be careful when you bite into these as the cheese in the center will be very hot. They can be grilled as suggested in the recipe or cooked in a 450-degree oven for 8 to 10 minutes, turning halfway through cooking.

Instructions

1. Preheat grill. Combine cream cheese, shredded cheese, onion powder and garlic powder in a bowl.

2. Cut each jalapeño lengthwise along one side. Use spoon to scoop out the seeds. See warning.

3. Stuff spoonfuls of the cheese mixture into each jalapeño until full but not overflowing.

4. Cut the bacon in half. You will now have 12 half-sized bacon slices.

5. Wrap a single half slice of bacon around a stuffed jalapeño pepper. Attach the ends together by threading a toothpick through the ends and then piercing the jalapeño pepper. The toothpick should go all the way through the pepper to ensure that the bacon will not fall off during grilling.

6. Place the prepared jalapeños on the grill and cook for 3 to 5 minutes per side to cook, but not crisp, the bacon. Remove with tongs. Let rest for 5 to 10 minutes (to allow the cheese to cool slightly) and serve. See Warning.

Tags: cream cheese, each jalape, jalape pepper

Soul Food Restaurants In California

Soul food is plentiful in California.

"Soul food" is the term for traditional home-style African-American cuisine--black comfort food. It is usually heavily influenced by the South. Soul food standards include fried chicken and catfish, barbecued ribs and smothered pork chops. Side dishes are plentiful and include corn bread, collard greens, and macaroni and cheese. Desserts include peach cobbler, red velvet cake, sock-it-to-me cake and banana pudding. In California as elsewhere, the best soul food restaurants will be found in traditionally black neighborhoods in the urban centers: San Diego, Los Angeles, the San Francisco Bay Area and Sacramento.

Bonnie Jean's Soul Food Cafe

Bonnie Jean's Soul Food Cafe is named after owner Stephanie's mother, who contributed the recipes and the "heart and soul" of the cafe. Bonnie Jean's specialty is "Soul in a Bowl," a sampler plate of fried chicken, cornmeal-fried catfish, greens, black-eyed peas, macaroni and cheese, candied yams, plus baked potato soup, cucumber salad and jalapeno corn bread. The rest of the menu features delicacies such as deep fried gizzards, hot wings, chicken and waffles, smothered pork chops and chitterlings. "Sweet thangs" include red velvet cake, peach cobbler and sweet potato pie.

Bonnie Jean's Soul Food Cafe

1964 54th Street

San Diego, CA 92105

(619) 262-8854

bonniejeansoulfood.com

Sister Pee Wee's Soul Food

Sister Pee Wee's Soul Food is a family-run fixture in the Grant Hill neighborhood of San Diego that features simply a counter, stools and Pee Wee's home cooking. The menu changes from day to day, but the dry-erase board often includes fried chicken, catfish, rice and gravy, green beans and corn bread.

Sister Pee Wee's Soul Food

2971 Imperial Ave.

San Diego, CA 92102

(619) 236-0470

Bertha's Soul Food

Bertha's Soul Food, near Watts, was established in 1965 and has been serving reasonably priced soul food classics ever since. The menu features daily specials such as chicken and dumplings, meatloaf and turkey wings in addition to its regular menu of smothered steak, fried chicken, chitterlings, neck bones and ham hocks. Gumbo is served on the weekends.

Bertha's Soul Food Cafe

1714 W Century Blvd.

Los Angeles, CA 90047

(323) 777-3373

berthasoulfood.com

Venni Mac's M&M Soul Food

Venni Mac's M&M Soul Food Restaurant is another neighborhood institution in the Crenshaw neighborhood of Los Angeles. Specialties include pig's feet, gumbo, catfish and snapper, and barbecued ribs. M&M's, as it's known, also boasts that it has "best peach cobbler and banana pudding on the West Coast."

Venni Mac's M&M Soul Food Restaurant

496 Centinela Ave.

Los Angeles, CA 90045

(310) 215-8186

vennimacsmm.com

Farmerbrown

Farmerbrown is a neo-soul restaurant, with an emphasis on fresh ingredients and healthier preparations than traditional soul food. They are committed to supporting local African-American farmers by sourcing their ingredients from them. Local DJs spin soul classics inside. The menu includes fried okra, jambalaya (including a vegetarian version), shrimp and grits, and for dessert, bourbon pecan pie.

Farmerbrown

25 Mason St.

San Francisco, CA 94102

(415) 409-3276

farmerbrownsf.com

Powell's Soul Food and Catering

For old-fashioned family-style soul food in San Francisco, Bayview/Hunter's Point is the destination spot. Powell's serves classic dishes like smothered chicken, meatloaf, catfish and dirty rice. There's a jukebox in the corner filled with soul classics. They also offer a Sunday Gospel Brunch.

Powell's Soul Food and Catering

5251 3rd St.

San Francisco, CA 94124

(415) 920-9022

Brown Sugar Kitchen

Brown Sugar Kitchen prefers to be known as "new-style down home," but with its recent receipt of a Michelin mention, and head chef Barbara Holland's authorship of New Soul Cooking, it deserves a mention here. The vibe is homey but upscale, with an emphasis on quality ingredient sourcing. Located in an industrial section of historic West Oakland and open only for breakfast and lunch, its menu changes with the seasons but always includes chicken and waffles and Blue Bottle coffee. Other possibilities include grits, gumbo, jerk chicken, cabbage slaw and a po'boy sandwich.

Brown Sugar Kitchen

2534 Mandela Parkway

Oakland, CA 94607

(510) 839-7685

brownsugarkitchen.com

Nellie's Soulfood

For a more traditional soul food experience, head to Nellie's Soulfood Restaurant, also in West Oakland. The menu offers all the standards--fried chicken, catfish and snapper, liver and onions, fried and grilled pork chops, banana pudding, peach cobbler and 7Up Cake. Some items, such as macaroni and cheese, are only available on certain days.

Nellie's Soulfood Restaurant Bar & Grill

1155 3rd St.

Oakland, CA 94607

(510) 625-1350

nelliessoulfood.com

Broadway Soul Food

Broadway Soul Food is consistently mentioned as one of the best restaurants in the Sacramento area, period. A tiny spot in the Oak Park area, it has become a neighborhood hangout. Notable dishes include the smoky collard greens, sweet yams and barbecued ribs.

Broadway Soul Food

3517 Broadway St.

Sacramento, CA 95817

(916) 453-8990

Tags: Soul Food, Soul Food, Bonnie Jean, Food Cafe, fried chicken

Thai Dipping Sauces

Thai food is known for its variety of spices.

Those who enjoy dining in Thai restaurants will be familiar with the various dipping sauces provided with your main dishes, to enable you to add flavor and spice to your personal taste. In Thailand, dipping sauces are also used to add flavor to sticky rice or to accompany snack food such as raw vegetables and crispy pork skins.

Black Bean Sauce (Nam Jeem See-eu Dam)

Black bean sauce is a well known Thai dipping sauce, commonly served with beef dishes. Combine 1/2 cup sweet soy sauce, 1/4 cup coconut vinegar, 1/4 cup date palm sugar or brown sugar and 1 tbsp. crushed black beans in a small pan and cook them over a medium to high heat until the sugar is fully dissolved, stirring constantly. Then bring it to the boil and cook for one further minute. The sauce should be served warm and can be stored, covered, for up to seven days in a refrigerator.

Chili-Ginger-Garlic Sauce (Nam Phrik Jaew)

Ginger is widely used in Thai cooking.

For a cold dipping sauce with a kick, try a chili, ginger and garlic sauce; it's ideal for chicken dishes and salads. Mix together 1/4 cup minced garlic, 1/4 cup minced ginger, 1/4 cup yellow bean sauce, 1/4 cup lime juice, 1/4 cup light soy sauce, 1/4 cup palm sugar and two thinly sliced Thai chilis. The sauce can be kept in a jar in the refrigerator.

Cilantro Fish Sauce (Nam Pla Pak Chee)

Garlic adds flavor to Thai cooking.

Another popular dipping sauce is cilantro fish sauce, often enjoyed with seafood dishes. Cilantro, also known as Chinese parsley, is the term used for the leaves of the coriander plant. Add a handful of roughly chopped cilantro to 2 tbsp. fish sauce (nam Pla), 2 tbsp. water, 1 tbsp. lime juice, 2 tsp. palm sugar, 1 tsp. grated ginger, 1 tsp. minced shallots, two minced garlic cloves and four sliced Thai chilis. Put everything in a blender and liquidize, taking care not to overheat. The finished product should be bright green.

Tags: dipping sauce, palm sugar, bean sauce, dipping sauces, fish sauce, lime juice

Dry Brine Pickled Onions

Brining is a method of soaking foods in salt water prior to cooking or pickling. Dry brining onions involves allowing them to sit overnight in salt alone, which draws the moisture out and makes the onions crunchier than with wet brining. You can pickle bite-sized onions whole, or you can cut larger onions into chunks for thinner pickles. Use sweet onions for pickling. Purple onions are stronger and will tint your pickles.

Instructions

1. Rinse and remove the outer skins from the onions. Cut the large onions into large, coarse chunks or chips and add them to the ceramic bowl. Or, add pickling onions directly to the bowl.

2. Pour one cup of sea salt over the onions. Stir the onions with your hands until they are evenly coated with the salt.

3. Cover the bowl with the cheesecloth and set it in a safe place, such as a cupboard, for 24 hours.

4. Dump the onions into the cheesecloth and run them under cold water to rinse and remove all the salt.

5. Pour the onions onto a dry towel and pat away as much moisture as possible. Pickle the onions according to your favorite recipe.

Tags: onions into

Idenify Jammy Fruit Tastes In Wine

Have you ever been at a wine tasting and heard the host or wine expert taste a glass of red wine and exclaim "jammy fruit!" Ever wondered what the heck she was talking about? This descriptor is used more and more for certain types of wines and with a little knowledge, you'll know exactly what to look for.

Instructions

Identify Jammy Fruit Tastes in Wine

1. Learn about the "must," and how it affects fruitiness. It seems like a no brainer that wine would inherently be fruity, as it is made from fruit itself. This is quite often not the case, actually. A grape goes through a tremendous amount of change before it is put in the bottle sitting in front of you. Especially red wine. Red wine is made by, not only crushing the grape to extract the juice, but, once the juice is extracted, it is left to macerate with the skins of the grapes that it came from. This collection of skins and seeds is called the "must," and it is full of a chemical called tannin. Tannin is that mouth drying chemical that is naturally present in grape skins and tea leaves.

2. Taste the tannin. Certain grapes have more tannin than others, and often times, especially in young wines, it is the tannin that stands in the way of a full fruit taste. A low tannin grape will come across as more lush and, well, jammy. That is to say, it will have the taste of fruits that are used to make jams, like strawberries, plums, and blackberries. Tannin disappears as a wine ages, or as it is exposed to air. Do this experiment: take a glass of your Cabernet Sauvignon straight from the bottle and taste it. It will no doubt have a pronounced tannin ting to it's finish. Now, pour it back and forth between your two glasses twenty times. After you do this, taste it again. It will be softer, lusher and, yes, more jammy.

3. Taste how acidity affects jammy fruit tastes. If you've ever bitten into a lemon, or tasted lemon juice straight, you know exactly what an acidic fruit tastes like. Now, think about the last time you tasted a spoonful of blackberry preserves. Does the adjective "sour" or "acidic" come to mind? Probably not. This is because blackberries, especially after being cooked down to a preserve, are relatively low in acid. The same is true with wine grapes. Some are just naturally more acidic than others, and this will stand in the way of their jamminess. Do this: pour your Pinot Noir and Merlot side by side. Taste the PInot Noir. It will have a lot of different characteristics, but one that you may find, especially if it is young and unoaked, is a slight acidity. Now taste the Merlot. People have often described Merlot as or "velvety," meaning that it has dark, rich fruit flavor, much like a jam or a preserve. How is it that this grape, no matter where it is grown, has a reputation for smooth, dark and jammy fruit? It is inherently low in acid.

4. Taste a wine with terroir, and understand how it relates to a wine's jamminess. The Syrah grape is inherently a fruity, somewhat low in acid grape. But this is a grape that varies greatly in style, depending on where in the world it is grown. Soil plays an integral role in how a jammy a red wine can be. Do this: pour your Shiraz and Crozes Hermitage side by side. These two wines are made from the exact same grape, but one is grown Southern Australia, where the hot sun beats down for long growing days, and the soil is ridiculously lush and fertile, and the other is grown in France, in rocky soil with harsher growing conditions. Taste the Shiraz. It will be very fruit forward (meaning, the fruit is the first thing you taste) and the fruit, itself, will be plums, blackberries and strawberries, most likely. Now, taste the Crozes Hermitage. You may taste fruit, but next to the Shiraz, it isn't the "main event." There will be an earthiness. This is what the French refer to as "terroir," which, loosely translated, means "a reflection of the earth." All wine grapes reflect, in their respective tastes, where they were grown. The warmer and more lush the climate, the more likely the wine you taste made from that grape with taste lush and jammy, as well.

Tags: made from, Crozes Hermitage, especially young, exactly what, fruit itself, Fruit Tastes

Can Stuffed Peppers & Sauerkraut

For best results, always use fresh ingredients.

There are several ways of canning stuffed peppers and sauerkraut. You can use your favorite recipe for stuffed peppers, or stuff fresh peppers with sauerkraut. Which ever method you choose, it is important to use fresh ingredients and clean, sterile glass jars. Canning can be done using either a pressure cooker or large pasta pot.

Instructions

1. Prepare stuffed peppers according to your favorite recipe. You can also use hot banana peppers and stuff them with fresh, hot sauerkraut.

2. Thoroughly was the peppers, cut the tops, and remove the seeds.

3. Place sauerkraut in a sauce pot and simmer for. After 10 minutes, drain.

4. Stuff peppers according to recipe or fill with hot sauerkraut.

5. Thoroughly wash canning jars. Place in a 200 degree Fahrenheit oven for 20 minutes to sterilize.

6. If the peppers are stuffed with sauerkraut, place as many as will fit comfortably in a hot jar without cramming or smashing, otherwise, fill the base of jar with about an inch of hot sauerkraut, then add the peppers. Pack the remaining space with hot sauerkraut, leaving about 1/2 inch of space at the top of the jar.

7. Combine water, vinegar, sugar and salt in a sauce pot, heat to boiling, then pour over peppers in jars.

8. Seal the jars and place in a pressure cooker for 20 minutes. If you do not have a pressure cooker, fill a pasta pot with water. Place the jars in the water to make sure the water will not cover the jars completely, then remove. Turn the stove on and boil the water. Once the water is boiling, place the jars back in the water, and allow to boil for 20 minutes.

9. Remove the jars using canning tongs. Place upside down on a clean, dry towel, and allow to cool before storing.

Tags: with sauerkraut, pressure cooker, your favorite recipe, about inch, favorite recipe

Tagine Spices

Moroccan chicken tagine served with couscous is a popular entree.

Tagine, or tajine, is cooked in a covered terracotta pot, which has the same name. The pot has two parts: a flat base and a cone-shaped cover. The cover seals in the condensation, allowing the meal to simmer and seal in the flavors. Tagine is a meat, chicken, fish or vegetable stew characterized by rich, complex sauces. Tagine is enriched with the flavors of local and international spices, which are usually individually ground and blended.

Meat Tagine

Meats used in Moroccan cuisine include beef, lamb, goat, rabbit and camel. The meat is diced and browned in olive oil along with onions. Enough water is added to cover the meat. Depending on the recipe, additional ingredients can be tomatoes, prunes, dates, pomegranate juice or lemon rinds. Traditionally, the spices added are freshly ground black pepper, ground coriander, ground cinnamon, ground cumin, ginger and saffron. Lamb recipes often include coriander and cumin seeds.

Chicken Tagine

Chicken tagine is traditionally made with lemons and honey, although ingredients such as olives, prunes, apricots or roasted almonds may be added. Lamb is sometimes mixed with chicken. Unlike the meat tagine, the chicken is usually cooked in larger pieces after being rubbed with minced garlic, black pepper and olive oil. Ginger and saffron are almost always used with chicken. Other spices could be coriander, paprika, cumin, whole peppercorns, chili powder and turmeric powder.

Fish Tagine

Edible Mediterranean and international fish used in tagine include halibut, plaice, shark, mahi mahi, sea bass, flounder or orange roughy. Whole fillets are usually cooked in water with onions. A spice blend called ras-el-hanout is made by mixing turmeric, coriander seeds, cinnamon, black pepper, nutmeg, cardamom seeds and cloves in a spice grinder. The ras-el-hanout is added to the stew along with cayenne pepper and cumin seeds.

Vegetable Tagine

A wide range of vegetables are used in a vegetable tagine; the traditional ones include cauliflower, onions, chickpeas, eggplant, zucchini, butternut squash, sweet potato and olives. Green cracked olives are preferred since their released juices will help thicken the sauce. Other ingredients may include tomatoes, lemons, apricots and honey. The most commonly used spices are cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon, ground turmeric and black pepper

Tags: black pepper, along with, cayenne pepper, cinnamon ground, coriander ground, cumin seeds, ground coriander

Make Grilled Steak

If you're a steak lover, chances are you'll agree that one of the best ways to cook steak is on a barbecue grill. Grilling the perfect steak is an acquired skill but it's not too difficult to cook mouthwatering meat by following these easy steps.

Instructions

1. Purchase steaks that are at least one inch thick.

2. Marinade your steak if it's an inexpensive cut.

3. Prepare your grill. Spray oil or kitchen spray on the grill before heating to prevent the meat from sticking.

4. Trim the steaks while the grill is heating.

5. Put the steaks on the grill when it's hot.

6. Turn the steaks over when juices begin collecting on the surface.

7. Cook until the steaks are done. Touch with your finger or a utensil to check-well done steaks will be firm and rare steaks will have a spongy texture. A well done steak will also have more juices on its surface.

8. Remove the steaks from the grill and let them stand for five minutes to let the juices absorb into the meat.

Tags: steaks will

The Difference Between A Red Quinoa & A White Quinoa

The Difference Between a Red Quinoa & a White Quinoa

A staple food of the Inca civilization, quinoa (pronounced KEEN-wa) is a high protein plant that is related to beets and chard, but which is treated like a grain for culinary purposes. One of the few plant foods that provides complete protein, "the gold of the Incas" has been rediscovered by modern cooks.

Colors

Quinoa seeds, which are the part of the plant used as a grain, can be white, purple, red, orange or black. All seeds have a bitter tasting hull that must be removed before cooking; most commercial processors do this.

Nutrition

There is no nutritional difference among different colors of quinoa. Red and white alike have high concentrations of complete protein, Vitamin E, B vitamins, calcium and phosphorus.

Cooking

When cooked, white quinoa resembles white rice. Red quinoa, like red lentils, turns a brownish color when cooked, resembling brown rice.

Texture

All quinoa has a slightly nutty flavor when cooked, but red quinoa is chewier and more crunchy than its white counterpart.

Leaves

Red and white quinoa apply to the seeds of this plant, but the green leaves are also edible; they are used in salads or prepared like beet greens or chard. There is no nutritional or flavor difference in the leaves of quinoa plants that produce white or red seeds.

Tags: Between Quinoa, Between Quinoa White, complete protein, Difference Between, Difference Between Quinoa, Quinoa White

Flame A Christmas Pudding

Flame a Christmas Pudding

Flaming a pudding originally was done to heat up the pudding so the hard sauce would melt. The show created by the hot blue flame of the burning alcohol is the main reason to flame food today. The blue glow and the sizzle of the crisping pudding is a traditional sign of the holidays in British homes and reminds many of Christmases long ago.

Instructions

1. Warm the pudding. Either leave it in a warm oven during dinner or microwave it before serving. The heat from the pudding will rise, carrying the fumes from the alcohol up rather than out.

2. Put the pudding on a heatproof plate while the dishes are being cleared. Make sure that you have a clear, unobstructed route to the table. And be sure that there is a place to set the plate down. You'll need clearance (chandeliers and garlands) and a hot pad (table) because the flame will be very hot.

3. Pour a cup or two of rum or brandy over the pudding and strike a long match or fireplace lighter. Touch the flame to the base of the pudding. As soon as the low blue flame covers the pudding, carry the pudding into the diners and put on the heatproof pad for the enjoyment of all.

4. As soon as the flames die down, spoon some hard sauce onto the pudding. It will melt down the sides. Garnish with holly, if desired. Cut slivers of the pudding to serve. If you prefer to use a sweet cream or whiskey sauce on the pudding, pass a pitcher around after the pudding has been distributed.

Tags: blue flame, Christmas Pudding, Flame Christmas, Flame Christmas Pudding, hard sauce

Make Pizza Dough

Instructions

1. Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.

2. Add 2 cups sifted flour and stir until blended.

3. Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.

4. Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See "Knead Bread Dough" in the Related eHows.)

5. Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.

6. Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.

7. Preheat the oven to 500 degrees F.

8. Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.

9. Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)

10. Transfer the dough to an oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.

11. Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.

12. Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.

Tags: floured surface, minutes until, onto floured, onto floured surface, stir until, Turn dough

Roast Potatoes & Parsnips

Roast parsnips with potatoes for an interesting side dish.

Parsnips are similar in shape and texture to carrots, but they taste a lot sweeter when cooked. A root vegetable containing starch, the parsnip was transported from the Mediterranean to Europe and treated much like the American potato -- as a side dish to the main course. Parsnips and potatoes are versatile and may be mashed, fried, boiled, broiled or roasted. Roasting parsnips and potatoes yields morsels with a crunchy outer texture and tender insides.

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Peel the skin off the potatoes and parsnips. Cut the potatoes and parsnips into bite-sized pieces. Put them into a colander and rinse thoroughly.

3. Pour the vegetables into a bowl. Add 1 tsp. each of salt and pepper. Sprinkle olive oil over the potatoes and parsnips and use your hands to mix them well.

4. Line a roasting pan with tin foil. Put the potatoes and parsnips into the pan. Place the pan in the middle rack of the oven. Set the timer for 40 minutes.

5. Add cherry tomatoes, if desired, when the timer goes off. Sprinkle more olive oil and seasoning over the mixture. Set timer for 20 minutes.

6. Remove the pan from oven after 20 minutes. Place the food into a dish and serve.

Tags: potatoes parsnips, parsnips into, parsnips potatoes, potatoes parsnips into, side dish, timer minutes

What Kind Of Winter Coat Does A Lady Need To Wear To A Cocktail Party

Select a stylish and classic winter coat for a cocktail party.

Regardless of the event venue, a cocktail party generally requires guests to follow specific dress etiquette. While men wear suits, ladies almost always wear a dress or skirt. When selecting a winter coat to wear with a cocktail dress, pay close attention to the overall structure and color. Does this Spark an idea?

Trench Coat

According to the Fashion Takes Flight website, a classic wool trench coat "looks equally chic with jeans and boots and with a fabulous dress and heels for a night out." For a cocktail party, select a trench coat with a classic shape that flatters the body. For added flair, choose a coat with a stylish belt or dazzling buttons. The hem of the trench should fall just above or below the hem of the dress.

Cashmere Wrap

If you will not be spending much time outside, opt for a cashmere wrap instead of a traditional winter coat. When wrapped around the upper body, they provide warmth, yet their short length allows your cocktail dress to remain the center of attention. If your dress is a bold color, choose a neutral-colored wrap. However, if your dress is a neutral color, select a cashmere wrap in a vibrant color.

Color

When selecting a winter coat to wear to a cocktail party, carefully consider the color of both your dress and the coat. If your dress is a bright color or bold pattern, opt for a coat or cashmere wrap in neutral colors (black, grey, beige). However, if your cocktail dress is a neutral color, such as black, grey or white, feel free to add a punch of color with your winter coat.

Considerations

Although they offer excellent protection from the cold, avoid wearing a parka to a cocktail party. These types of winter coats tend to look informal and sporty, making them difficult to pair with a classy dress or skirt.

Tags: cocktail party, winter coat, your dress, cocktail dress, black grey, cashmere wrap, coat wear

Reheat Potatoes Au Gratin

You can freeze and reheat potatoes au gratin to enjoy them later.

No matter how carefully a meal is planned, sometimes there are leftovers. Although often the butt of food jokes, if prepared and reheated properly, leftovers are a blessing to busy cooks. In fact, many time-conscious cooks prepare special dishes, such as potatoes au gratin, with the intention of freezing and reheating them later. Potatoes au gratin, rich with cream and cheese, can turn a simple main dish into a special meal and aren't hard to reheat properly.

Instructions

1. Remove the frozen potatoes au gratin from the freezer. Leave moisture-resistant paper or foil on the top of the pan. Place the container in the refrigerator to partially thaw.

2. Remove the moisture-resistant paper from the top of the pan. If the potatoes look dry, pour a small amount of milk on top; depending upon the amount of potatoes, this can range from 1/4 to 1/2 cup.

3. Sprinkle shredded cheese on top of the potatoes. You can use the same variety used in the original recipe or another variety to add a different taste.

4. Cover the pan with aluminum foil and place in a preheated 400-degree oven. Bake until the internal temperature of the potatoes au gratin reaches 165 degrees.

Tags: potatoes gratin, moisture-resistant paper, them later

Patent A New Wing Sauce

Patenting a wing sauce recipe protects you from intellectual property theft

You have an amazing, original recipe for chicken wings. You're so excited by your creation that you want to share it with the world while maintaining control of its exposure. Seek a patent. A patent is an intellectual property right, given to an inventor by the government to protect the invention or idea from being made, used or sold by others. With help from an attorney, you can protect that recipe and turn that kitchen secret into a profitable business.

Instructions

1. Research current patents of recipes that are related to the one you've concocted. Do this to ensure that someone else hasn't already patented the idea. Search the database at patft.uspto.gov for wing sauce recipes.

2. Hire a patent attorney. An attorney will help draft a patent by lending his legal expertise to ensure that claims are detailed and accurate before filing. This will help speed the approval process and increase the likelihood of an approval.

3. File the finished draft with the United States Patent and Trademark Office. The attorney will help with the filing process. You likely will apply for a utility patent, described by the United States Patent and Trademark Office as a patent for a "useful process, machine, article of manufacture, and composition of matter." Decide whether you want international or merely domestic protection of the patent.

4. Be discreet. If your recipe is still in the scrutinization phase, it has not yet been approved and is still subject to theft. Ask anyone who might work with you in the manufacturing and marketing of the recipe to sign a confidentiality agreement. The agreement will protect from unauthorized distribution of the recipe formula.

Tags: will help, attorney will, attorney will help, ensure that, intellectual property, Patent Trademark, Patent Trademark Office

Popcorn Machine Work

How Does a Popcorn Machine Work?

Preparing the Popcorn Popper

Popcorn machines are generally large, enclosed boxes that have a popcorn pan at the top and a warmer area at the bottom. As the popcorn pops, it bursts out of the pan and falls to the bottom of the machine, where it is kept warm until it is consumed. Before the popcorn machine is turned on, oil, seasonings and popcorn are added to the pan. The oil is necessary to heat the corn kernels quickly and evenly. The type of oil used influences the flavor of the popcorn, as does any salt or flavorings that are added to the kernels before popping. For example, many movie theaters add butter-flavored salt to their popcorn popper pans.

The Popping Process

When the popcorn machine is turned on, the pan in the top immediately starts heating. As the pan heats, a small paddle travels around the pan on a circular path. The paddle rotates the kernels, which is incredibly important. Without this constant motion, the kernels wouldn't pop evenly; some would burn while others wouldn't get enough contact with the oil to burst.

As the oil becomes fully heated, the popcorn begins to burst. The heat from the oil turns the water inside the kernels into steam, which expands and causes the kernel to explode.

Finishing the Popping Cycle

As the popcorn pops, it eventually overflows from the pan and pushes its way past the light, swinging lid that's situated over the pan. The popcorn falls into the base of the popper, where it is kept warm (usually by light-bulb-type warmers) until it is consumed. When the popcorn has finished popping, the person manning the machine can grab a handle located on the side of the pan and flip the pan over to make sure that all popped corn is dumped into the warming area.

Tags: kept warm, machine turned, Machine Work, Popcorn Machine, popcorn machine

Make Potato Bread Dressing For Thanksgiving

Incorporate herbs that complement poultry, such as sage, in potato bread stuffing.

Potato bread stuffing, highly regarded for its soft consistency and smooth texture, serves as a departure from the traditional white bread-based stuffing commonly served during Thanksgiving and other holiday celebrations. Although the technique for preparing stuffing does not deviate when substituting potato bread for other breads, a bit more liquid is needed to accommodate the increased starch. As a matter of food safety, always cook poultry and stuffing separately, and, if desired, fill the cavity when both have finished cooking.

Instructions

1. Wrap a loaf of day-old potato bread in cling film and place it in the freezer for 30 minutes to facilitate slicing. Remove the bread and place it on a cutting board.

2. Cut the bread into 1-inch cubes with a serrated bread knife and set aside. Melt 4 tbsp. of unsalted butter in a saute pan over medium-low heat. Add 1 cup of finely diced white onions and 1 cup of finely diced celery to the pan.

3. Sweat the vegetables until the onions soften and have a translucent appearance, approximately 10 minutes. Add 1/4 cup of chopped flat-leaf parsley, 1 tbsp. of freshly chopped sage, 1 tbsp. of freshly chopped thyme and 1 tbsp. of freshly chopped rosemary to the vegetables and cook until fragrant, approximately four minutes.

4. Heat the oven to 400 degrees Fahrenheit. Distribute the bread on a sheet pan in an even layer and place it on the middle rack of the oven. Bake the bread until slightly firm, approximately eight minutes.

5. Transfer the bread cubes to a mixing bowl and set aside. Mix together 2 egg yolks, 2 tsp. of kosher salt, 1 tsp. of freshly ground black pepper and 1 tsp. of heavy cream and set aside. Add the sweated vegetables and 1-1/2 cups of chicken broth to the bread cubes and fold to incorporate. Adjust the consistency as needed with additional chicken broth.

6. Reduce the heat in the oven to 350 degrees Fahrenheit. Pour the egg mixture in the stuffing and fold to incorporate. Place the stuffing in an oiled baking dish and place it on the middle rack of the oven.

7. Bake the stuffing until cooked through, approximately one hour.

Tags: freshly chopped, potato bread, tbsp freshly, tbsp freshly chopped, bread cubes, bread stuffing

Types Of Pint Glasses

There are several variations on what would seem to be a simple piece of barware: the pint glass. It comes in different shapes and, ironically, different sizes. Some of this depends on what country you're in and what kind of beer you want to drink.

Standard

The standard pint glass, sometimes referred to as "conical," holds 16 oz. of beer and is about 6 inches wide at the top but tapers down to about 1 inch at the bottom. Other types curve inward more sharply, either at the bottom or the top, to improve handling; one example is the tulip-shaped pint glass.

Dimple or Krug

Best for holding German lagers is the dimple pint glass, or krug. This features a handle and looks more like a large mug with a traditional appearance. The wide mouth opens up the aroma of the beer, but the dimples on the side prevent the drinker from inspecting the appearance of the beer. Krugs are often made from earthenware or stoneware, and they range from holding about a half-liter to a full liter of beer.

Imperial Pint

A British or imperial pint actually holds 20 oz. Sometimes called a "nonic," imperial pint glasses often feature a curved lip near the top to help prevent damage during stacking.

Nucleated

Sometimes pint glasses will come nucleated. This means there are tiny holes or etchings near the bottom of the glass to help preserve the head of a beer after it's poured.

Why the differences?

Some of the shapes of pint glasses actually improve the taste of the beer, allowing it to open up and accept oxygen, much like you would oxygenate a glass of wine. Others are simply for aesthetic reasons.

Tags: pint glass, pint glasses, imperial pint

Make Cabbage Juice

Cabbage is credited with medicinal properties.

While cabbage is usually a food that is more than cringe worthy, it's not without its benefits. It's well-known as an anti-inflammatory and a source of lactic acid, making it a common natural treatment for gastritis and intestinal afflictions. It also has a reputation for fighting the good fight against cancer and heart disease. It has long been known to settle digestion problems and help heal ulcers. There is an easy way to keep your refrigerator stocked with this healthy juice.

Instructions

1. Wash and chop enough of the cabbage to fill the blender. Add some of the distilled water to approximately the 2/3 mark on the blender. Blend on high speed for one minute or until completely blended.

2. Repeat the process with two more batches. Pour into bowls, cover with plastic wrap and let stand at room temperature for three days.

3. After three days the cultured cabbage juice will be ready to drink. Strain it first to separate the liquid and the pulp; throw the pulp away and put the liquid in the refrigerator.

4. Repeat the process when the first batch starts to get low. This time, put 1/2 cup from the original batch into the new batch. This speeds the culturing process, and this batch will be ready to drink in only one day.

Tags: ready drink, Repeat process, three days, will ready, will ready drink

Dry Pasta From A Pasta Maker

If you're having a dinner party, you can certainly make a tasty meal by serving a pasta dish. But if you want to really impress your guests, then you should make pasta from scratch. With today's pasta machines, it's surprisingly easy to do. Here's dry the pasta once it has been removed from the pasta maker.

Instructions

1. Lay a clean plate or long piece of wax paper on your kitchen counter. If you have made small pieces of pasta, then a dinner plate will do the trick. If you have made long pieces (say for lasagna) then you are going to want to use wax paper so that it can lay completely flat.

2. Spread the pasta so that it is lying in a single layer. You don't want to stack your pasta at all. It will stick together and take forever to dry. Make sure to leave a little space in between each one so that the air can get at it.

3. Allow the pasta to rest at room temperature for about 1 hour.

4. Check the pasta to see if it is ready to cook. When you check the pasta, you are looking for a "stiff" consistency. Remember this will not be like hard dry pasta you get out of bags, but the stiff doughy pasta you find in the refrigerator section of the grocery store. If pieces of the pasta are still sticky, allow it to rest for another 15 minutes. (If it is very humid, then drying may take longer.)

Tags: have made, pieces pasta

Make A Sandwich Wrap

Sandwich wraps enclose all of the ingredients to keep you from making a big mess.

Sandwich wraps can be found as a healthy alternative in most fast food restaurants today. They can also be made at home with little effort and are less messy for kids' school lunches than that gooey peanut butter and jelly tradition. Wraps can contain more ingredients than a normal sandwich, as they are enclosed inside the wrap to keep them from falling out. They can be made for breakfast, lunch or dinner. It is best to experiment with various ingredients to see what works best for your taste pallet.

Instructions

1. Stir a mixture of lime juice, red onion and cilantro.

Mix together red onion, cilantro and lime juice in a small bowl. Season this with salt and pepper to taste.

2. Heat olive oil to cook the turkey and peppers.

Heat the olive oil in a skillet and stir in the turkey slices. Cook until they are browned on both sides.

3. Heat the peppers until they are soft.

Stir the pepper slices into the skillet and cook until they are tender.

4. Warm the tortilla in the microwave for 30 seconds. Lay it flat on the counter to fill with ingredients.

5. Layer the ingredients evenly in a rectangular shape on the bottom half of the tortilla. Start with the turkey and peppers from the skillet, followed by the various cheeses and lime juice mixture. Top it off with a layer of arugula.

6. Fold the left and right ends of the tortilla until they meet in the center of the wrap, or as close as you can get to meeting in the center.

7. Fold the bottom of the tortilla up over the ingredients and roll until the wrap is completed.

Tags: until they, lime juice, Heat olive, onion cilantro, Sandwich wraps, turkey peppers

Prepare Chinese New Year Sweet Rice Cakes

As is the case in many cultures, food is a major part of Chinese celebrations. For Chinese New Year, different foods can act as holiday symbols or represent wishes for the new year. Sweet rice cakes are one such food. The Chinese name for the cakes, nian gao, translates loosely to, "Every year, may you reach higher and higher," according to Steamy Kitchen. The cakes are eaten in hopes of "sweetening" your new year and bringing prosperity.

Instructions

1. Preheat oven to 350 degrees.

2. Crack 3 eggs into a large mixing bowl. Add 2 cups granulated sugar; beat with a wooden spoon.

3. Add 2 1/2 cups milk to the bowl, pouring in a little at a time and blending the contents with the spoon.

4. Add 16 oz. glutinous rice flour the same way you added the milk in Step 3. Keep mixing until the ingredients are blended.

5. Mix in 1 tsp. baking soda.

6. Add 1/3 cup vegetable oil a little at a time while constantly stirring the ingredients. Keep stirring until the oil is completely combined with the rest of the cake mix.

7. Add 1 tbsp. vanilla extract and blend.

8. Grease the bottom and sides of a 9-by-13-inch glass baking dish with butter.

9. Pour the cake mix into the baking dish.

10. Bake the cake for 50 minutes.

11. Remove the cake from the oven. Let the cake cool completely before slicing it into bars and serving.

Tags: baking dish, Chinese Year, little time

Arabic Restaurants In Chicago

Chicago has many Arabic restaurants.

If you're in Chicago and you have a craving for Middle Eastern food, then you're in luck. There are literally dozens of Arabic and Middle Eastern restaurants and grocers to choose from in the city. Lebanese, Moroccan, Egyptian and many other Arabic cuisines are represented. From moderately priced to lavish, the options for Arabic food in Chicago will have something for everyone.

Lebanese

Chicago boasts several fine Lebanese and Levantine restaurants. For those looking to stay on a budget, Maza restaurant at 2748 N. Lincoln Ave. offers authentic Lebanese cuisine at reasonable prices ($9-$17). Fish, meat and vegetarian dishes are a strength. For those willing to spend a bit more for their food, Kan Zaman at 617 N. Wells St. is a good fit. It features appetizers such as hummus and falafel, main dishes with chicken and lamb, and several seafood entrees. Expect to pay at least $15.

Moroccan

The Windy City is no stranger to North African food. There are several Moroccan restaurants in Chicago, including the Alhambra Palace at 1240 W. Randolph St. This lush restaurant captures the essence of medieval Muslim Spain with traditional decor, music and live performances. Entrees range from $20 to $100, so expect to pay a bit more for your evening out. For those on a budget, try Marrakech Cuisine at 1413 N. Ashland Ave. While this restaurant also offers live performances, the food is considerably less expensive than Alhambra Palace ($10-$20).

Egyptian

Several restaurants and hookah bars with an Egyptian theme can be found in Chicago. One such venue is King Tut, a combination restaurant and hookah bar located at 3737 W. Lawrence Ave. This moderately priced ($10-$20) restaurant opens for lunch and closes at 3 a.m. It draws a mostly Middle Eastern crowd, making for a more authentic experience. There is also Bolat African Cuisine, Inc., 3346 N. Clark St., which, in addition to Egyptian food, also serves Ethiopian, Moroccan and Afghani dishes.

Other

Other types of Arab food restaurants are spread out all over the city. For traditional Algerian crepes, try Crepe and Coffee Palace at 2433 N. Clark St. There is also Pomera Bakery, an Algerian bakery, at 4304 N. Elston Ave. For Assyrian-Iraqi food, George's Grill Kebab at 3216 W. Lawrence offers in-house dining and takeout. Baghdad Kabab, 3200 W. Lawrence, offers a wide variety of Iraqi dishes at reasonable prices.

Tags: Middle Eastern, Alhambra Palace, Lawrence offers, live performances, moderately priced, reasonable prices

Steps On Make A Homemade Whip

Making homemade whipped cream to top your favorite desserts is quick and easy.

There is nothing like the taste of homemade whipped cream. Making your own whipped cream is simple and takes only a few minutes. The key to making great whipped cream is to have your mixing bowl and heavy cream cold. A cold bowl enables the fats in the heavy cream to solidify and whip quickly. Add a little sugar and vanilla, if desired, mix with a hand mixer and your whipped cream will be ready to top your favorite dessert in under five minutes.

Instructions

1. Place the metal mixing bowl in the freezer for 20 minutes. The mixing bowl should be very cold to the touch. This will enable the fats from the heavy cream to whip up quickly and easily.

2. Place the cold mixing bowl over another bowl filled with ice. The ice-filled bowl will keep the mixing bowl and the heavy cream cold while whipping.

3. Pour the heavy cream into the mixing bowl. Add the sugar and vanilla (optional).

4. Place the mixer into the bowl and beat the heavy cream mixture on medium speed. When it starts to thicken, turn the mixer to high speed.

5. Beat the heavy cream until it has the consistency of whipped cream. Do not over-beat the cream or it will become clotted and can turn into butter and whey. The key is to know when to stop whipping, so check the consistency often.

6. Adjust the sugar and add flavor according to taste. Add less sugar if just a touch of sweetness is required, add more if very sweet whipped cream is needed. Vanilla adds a wonderful touch of flavor to whipped cream; try experimenting with different extracts such as, lemon, orange, mint, rum and almond.

Tags: whipped cream, heavy cream, mixing bowl, your whipped cream, bowl heavy, bowl heavy cream, cream cold

Make A Nuplus Smoothie

NuPlus Smoothie, Healthy and Good Tasting

Fruit is the healthiest breakfast to have on an empty stomach. Elimination runs smoother.

This smoothie will have more nutrition than anything on this planet.

Instructions

1. Flax seeds can be bought several different ways. You can purchase them packaged already ground up. Or whole seeds grind up on your own, or any where in between.

Grind your flax seeds up in a coffee bean grinder or old fashioned grinder as in attached photo. Put in air tight container and store in fridge.

2. In a blender add a hand full of berries, one banana, one pkg of Nuplus (Pineapple Banana) one small package of fortune delight, stevia, and one cup of cold water. Blend for 20 seconds. Pout into glasses.

3. Notice I did not say to put protein powder in. NuPlus is fruit (whole food herbs). These fruit herbs will nourish you system and build a healthy immune system.

You can add ice, straw or fruit to decorate the glass when serving.

Serves 2.

Tags:

Cook Tripe

Tripe has become a delicacy in many countries. The four main types of tripe--the muscular stomach lining from a cow--include the fat from the first stomach and the three honeycombed sections from the second stomach. Tripe is an acquired taste and the preparation is an involved process. Learn to cook tripe using easy and safe methods.

Instructions

1. Find fresh tripe or purchase packaged tripe from the grocery store. Cooking fresh tripe is more involved. Packaged tripe has usually been cooked for a bit to soften it up for preparing.

2. Choose a thick cut of tripe if buying raw. The muscular stomach tissue should be white in color.

3. Wash the tripe multiple times to rid it of particles of food or other pieces of matter. It may take three to four vigorous washings before the tripe is ready to be cooked.

4. Boil the tripe for at least four to five hours in a stock pot of water. Tripe is a notoriously tough food. The longer you boil it, the more tender it becomes.

5. Cut the tender, boiled tripe into pieces. Saute the pieces in butter; add seasonings and sauce and simmer for at least one hour.

Tags: fresh tripe, muscular stomach

Pancakes

Pancakes are a type of flat sweet bread enjoyed by cultures around the world. Pancake recipes vary but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United States and Canada, serve pancakes for breakfast while others, such as the European regions, serve pancakes as desserts or even side dishes. They are eaten plain, with butter, sprinkled with powdered sugar or filled with pastry, fruit or cheese. Whatever the tradition, pancakes are a truly universal and enjoyable treat.

Identification

Pancakes are an inexpensive and easy-to-make food that uses a flour-based batter fried in a pan and cooked one side at a time. Generally, they are shaped like disks, feel like cake and taste like bread. But pancakes have much more potential than the average loaf of bread in that the methods in which they are cooked represent a wide array of international cultures.

History

Pancakes have been a popular food for at least 600 years, though likely longer. According to Alan Davidson, in his book, "Oxford Companion to Food," fried pancakes were presented in the fourth century Roman cookbook, "Apicius." By the 1400s, pancakes were already a familiar food in culinary manuscripts.

Significance

Pancakes are quite a celebrated treat among certain cultures. In America and Canada, diners and pancake houses dedicate much of their marketing to featured pancake recipes. The International House of Pancakes is a restaurant chain with thousands of stores that serve pancakes 24 hours a day. In Great Britain, Australia, and Canada, "Pancake Day," otherwise known as Shrove Tuesday, marks the day before Christian Lent begins. This tradition began in medieval times as a way of using up all the forbidden foods of Lent. Since 1445 A.D., a customary pancake race is held, where runners carry pancakes in pans that they flip up into the air as they run.

Types

In America and Canada, pancakes are known as either pancakes, hot cakes or flapjacks. These types are typically made with baking powder to make them fluffy and sugar for a sweeter flavor. North American pancakes are mostly served for breakfast and topped with butter, maple syrup, honey, fruit or whipped cream. Fancy recipes add fruit, nuts, or chocolate chips to the batter prior to frying. English pancake batter is thinner and made without a rising agent, which makes the pancakes flatter. Sprinkled with lemon juice and sugar, these pancakes make great desserts. When baked as a pudding, English pancakes can also be served as a side dish to go with dinner. French pancakes, called crepes, are made similarly to the English variety, but they are typically stuffed--much like a taco--with cream or fruit or even meat. India has perhaps the most unique variety of pancakes. One type is dosa, which is made from a fermented rice and cereal batter. Dosa is fried and crispy and served as a side dish to meals. Korean jeon is also very different from the traditional breakfast pancake. Jeon is made more like a omelet, with meats and onions, but contains the same basic flour and egg batter as other pancakes. Jeon is normally served as an appetizer but can be made sweet as a dessert. With the endless number of recipes available, pancakes can be made for every taste. If you are looking for a sweet breakfast item, try the fluffy North American style, adding fruit or cream or sugar for added sweetness. Crepe-style pancakes of England and France are great if you're more interested in what's in the pancake than the pancake itself. For more savory flavors, find an Asian pancake recipe of Indian, Korean, or Vietnamese cuisine.

Benefits

Pancakes are great for big sit-down meals, but they can also be quite portable, particularly if no toppings are required. This makes them a great breakfast for early morning road trips and an excellent meal for camp outs. When camping, just bring a plastic bag full of flour, a tin of condensed milk and a couple of eggs and fry them over a campfire. More conveniently, the batter can be mixed ahead of time and packed in a water bottle to be used throughout the trip. Pancakes can also be fun for unique, early morning parties either at home or at the office. Have the batter and frying pan ready and lay out a spread of toppings for everyone to choose. Nutritionally, pancakes can be a bit high in sodium and fat, depending on how they are made. However, they are a good source of calcium, phosphorous, riboflavin and protein. The flexibility of pancake recipes allow you to improve the nutritional value by replacing white flour with wheat, reducing the amount of sugar, and using a healthier source of oil.

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Make Tomato Chicken

This is a very easy recipe to make and it's non fattening and very tasty.

Instructions

1. Get 8 pieces of chicken wings and clean them good. As your cleaning the chicken preheat the oven to 425 degrees. When you’re finished cleaning the chicken get a ½ cup of water and pour it into the pan. Then get the chicken and place them in the aluminum pan individually in different spots.

2. Grab the cherry tomatoes and place each tomato on top of the chicken one by one. Then get your onion and sprinkle the onions all over the chicken..

3. Sprinkle the parsley on top of the chicken, also the paprika, garlic, salt and pepper. Then get the lemon juice and pour it over the chicken. When you’re finished with that, put the pan into the oven on the bottom rack and lower the degrees to 375 and cook it for 1 hour.

4. Turn over the chicken after an hour and sprinkle a little more paprika and lemon juice so that it doesn’t dry out. Leave it in the oven for 30 minutes. When 30 minutes is up, look at the chicken. If you want the skin crispy put the degrees on low broil and leave it in for 10 minutes if you. If you don’t want the skin crispy, take it out. When the chicken is done take it out of the oven and serve.

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Spices To Put In Refried Beans

Refried beans are often served with Mexican entrees like enchiladas.

Refried beans are an authentic Mexican side dish that pairs well with spicy rice and tacos filled with ground chicken or beef. They also make delicious bean dip that's always a hit at fiesta-themed parties. A number of spices are combined with refried beans to give them an especially savory or pepper-based flavor that goes great with Latin entrees.

Cumin

Cumin is a smoky, warm spice that has been a staple in Mexican cooking for centuries. The plant is a member of the parsley family, and the dried seeds are what chefs use to season food. Cumin has a slightly bitter flavor but will give the refried beans spice without overwhelming flavor, making it a tasty addition. For a refried bean recipe that feeds about four, one or two teaspoons of cumin is sufficient. The spice tastes great with traditional refried beans made from pintos, as well as black beans.

Chili Pepper

You can add a spicy kick to your refried beans by sprinkling in a pinch or two of ground chili pepper. The spice has a bit of smokiness to it and balances the noticeably butter-like or fatty taste of the animal lard or vegetable shortening that is a part of traditional refried bean dishes. Of course, fresh chili pepper slices are a suitable accent for refried beans, but it's best to only use a few small pieces; slices with seeds will intensify the spicy flavor.

Black Pepper

Black pepper is a classic spice that is suitable for use in several ethnic and classic American dishes. The pepper will give the beans both a savory taste and pungent spice without overwhelming the dish. Fresh, ground black pepper has a more noticeable taste, so only a teaspoon or so is needed in a sauteed pan of refried beans that will feed four or five people. Two teaspoons are just fine if you want the beans a little spicier; the seasoning makes for a delicious flavor combination with the minced garlic and olive oil that make refried beans a little healthier.

Bay Leaf

If you're making refried pinto beans from scratch, add a bay leaf or two to the pot of beans as they're cooking. Once the beans have reached the desired softness, drain the water from the beans and remove the bay leaf, as the pungent taste of the spice may be too overpowering if kept in the beans too long. Dried bay leaf flavor is similar to thyme or oregano; fresh leaves have a sharper and slightly bitter taste. You'll still taste the pleasantness of the bay leaf in your beans after mashing them; the spice is aromatic as well and adds a nice fragrance to the dish.

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Can Meat Sauce

Can Meat Sauce

Canning can be a safe and economical way to preserve quality food at home. You can save money by canning your own special meat sauce recipe with a pressure canner. Just make a large batch and store in quart or pint size jars for later use. You should use a pressure canner instead of a water bath to more effectively preserve the sauce. Simply prepare the meat sauce and use your pressure canner according to the manufacturer's directions for the best result.

Instructions

1. Prepare jars, lids and rings. Boil jars, lids and rings for 10 minutes. Allow to cool for easy handling.

2. Fill jars with meat sauce, making sure to leave one inch of room between the sauce and the top of the jar. Add lids to the canning jars and tighten rings until snug. Avoid over-tightening the rings to prevent the neck of the jar from breaking during processing.

3. Place your pressure canner on the largest heating element on your stovetop. Fill the pressure canner with three to four inches of water, or the amount recommended by the manufacturer. Add the filled jars to the canning rack and lower into the pressure canner. Add a second layer of jars, if applicable. Place the cover on the canner and lock into place.

4. Add the weighted gauge to the canner, if applicable. Turn the heat to high and process the meat sauce at the appropriate pounds of pressure and length of time, as recommended by your recipe. Listen for the weighted gauge to begin jiggling the correct amount of times per minute for the correct pressure amount. Or, watch the dial gauge to make sure it reaches the correct pressure amount. Monitor the heat to achieve and maintain the correct pressure.

5. Turn off the heat once the appropriate processing time has been reached, and allow the canner to depressurize for 40 minutes before opening. Remove canned meat sauce with a jar lifter and place on a cooling rack.

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Soup Dinner Ideas

Soup dinners are simple yet welcome meals. Serve soup filled with fresh vegetables or meat for dinner, and complement your favorite soup with side dishes for a well-rounded meal. Serve a savory soup as main course, and family and guests will leave your table satisfied.

Minestrone

Make homemade minestrone served with crusty bread and a crisp salad. Minestrone is full of hearty vegetables, such as zucchini, potatoes, kidney beans and tomatoes. Top each bowl with grated Asiago cheese. Serve a salad with seasonal produce, olives and banana peppers, and topped with Italian dressing. Heat crusty farm or sourdough bread, and finish with cheesecake and espresso for dessert.

Seafood Gumbo

Seafood gumbo is a light yet satisfying main dish that is excellent when served with the right side dishes. Ladle shrimp gumbo over steaming rice, and add Tabasco sauce for an extra kick. Serve a simple lettuce and tomato salad topped with French dressing and corn chips on the bottom of the salad plate. Make garlic bread for dipping into the gumbo.

Chile

Nothing beats back winter's chill like chili. Chili is full of filling ingredients. Consider white chili with chicken and white beans instead of ground beef and chili beans. Consider adding elbow macaroni for chili mac. Everyone has a favorite chili recipe. However you make it, chili is a pleasing dinner soup. Top off each bowl with sliced green onions and grated cheddar cheese. Serve with heated and buttered flour tortillas, and don't be surprised if everyone wants seconds.

Potato Soup

Cook ham and potato soup in about 25 minutes. Potatoes and ham are a popular combination. Add carrots and green onions for complementary flavors. Serve bacon, lettuce and tomato sandwiches on the side.

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