How Long Can Pecans Stay In The Shell At Room Temperature

Pecans in their shell will stay fresh at room temperature for about 4 months. If you want to keep pecans longer than 4 months, there are several things you can do to increase their shelf life.

Freezing

Frozen pecans can be stored for 2 to 5 years without losing their flavor or texture. Nuts can be frozen and thawed as many times as necessary without negative effects, as long as you temper them during thawing. Tempering involves moving the pecans from the freezer to a temperature of 36 to 47 degrees F for about 3 days before bringing them to room temperature. If you do not have a cool room available, nuts can be tempered in the refrigerator. The tempering process will prevent moisture from collecting when the pecans thaw, which is especially important for nuts in the shell, as moisture inside the shell can cause mold. Further, mold can be invisible until the nut is cracked open, which is a nasty surprise when you planned to use your pecans.

Room Temperature

If you do choose to store your pecans at room temperature, choose an atmosphere that will preserve their freshness. Keep humidity in the room at 65 to 70 percent, and keep the temperature as cool as possible. The right humidity will help the nuts retain their texture; any less moisture and the nuts will dry out, any more and they will become rubbery. Pecans will last longer in cooler environments, so if you do store them at room temperature, pick the coolest room in the house.

Considerations

Pecans readily absorb scents and flavors from their surroundings, so choose a storage space away from other foods or strong scents. Fragrant woods, fruits or even paint fumes will change the flavor of the nuts, especially if they are stored in the same place for a long time.

Pecans are also particularly prone to spoiling because of their high oil content, and if they are stored too long they will taste extremely rancid. If you are serving or cooking with pecans that have been stored for a while, be sure to taste them beforehand to make sure they are still edible.

Tags: room temperature, them room, them room temperature, they stored, they will, your pecans

Make Crockpot Meatballs

Crock pot meatballs require minimal preparation time. Make crock pot meatballs before leaving for work in the morning, and come home to an easy dinner. Use meatballs in a variety of meals such as spaghetti or meatball sandwiches. Cooking meatballs all day in sauce and seasonings increases the rich flavor of the meatballs.

Instructions

1. Place ground beef in a mixing bowl. Use your hands to crumble the ground beef.

2. Cut the garlic clove and medium onion. Dice them into small pieces that will easily conform to the shape of the meatballs. Place the diced onion and garlic on top the beef.

3. Add breadcrumbs, parsley, chili powder and 1 egg to the ground beef. Use your hands or a spatula to combine all of the ingredients. Mix the ingredients until they're distributed well into the beef.

4. Set the crock pot on the low setting. Combine the spaghetti sauce and diced tomatoes in the crock pot.

5. Separate the meat into equal portions. Roll a ground beef portion into a ball with your hands. Ensure that the meatball is smooth, and that the meat forms tightly into a ball.

6. Add the meatballs to the crock pot. Cook them for six to eight hours on the low setting, or four hours on high.

7. Remove the meatballs. Serve them immediately, while they are still hot.

Tags: ground beef, your hands, into ball

Tips On Sweet Watermelon

The ripeness of a watermelon can affect its sweetness.

Learn to spot sweet watermelons at the grocery store, or grow your own using expert gardening tips. Watermelon slices make quick and juicy low-calorie summer snacks. They're also good for you, being naturally high in vitamins A and C. Serve watermelon chilled, freezing any extra chunks for later use in smoothies, slushies and sorbets. Don't forget to save the rinds for making watermelon pickles.

Watermelon Shopping Tips

When looking for sweet watermelons at the grocery store, choose only firm fruits that feel heavy for their size and are free from cuts or bruises. For the best indication of a watermelon's ripeness and sweetness, look at the yellow patch where the fruit rested on the ground as it grew. A creamy-colored yellow patch shows the melon ripened in the sun. White or green-colored patches indicate the fruit's not ripe and was been harvested too early; watermelons don't continue to ripen after they've been picked. You can also rap a watermelon with your knuckles. Listening for the characteristic flat or dead sound is an unreliable indicator of condition, according to University of Illinois Extension experts, because over-ripe melons also make this sound.

Watermelon Harvesting Tips

Grow watermelons at home to pick the fruits at the optimum time for sweetness, when fully ripe. Growers harvest their watermelons when they see certain signs. First, they examine the tendril on the opposite side of the vine to the melon. If it's dried out and brown, the watermelon's ripe for picking. The second sign of a watermelon's ripeness is the color changing on the spot where it rests on the ground. This patch turns from white to greenish-yellow, then finally yellow, when ripe. Third, the watermelon's skin changes texture from shiny to dull when it's ready to harvest.

Watermelon Seed Tips

Mainstream sweet watermelons include the medium-sized and disease-resistant Sugarlee, a melon with extremely sweet red flesh. Try seedless Snack Pack and compact Sugar Baby for sweet, red-fleshed watermelons with shorter growing seasons for northern regions. For an unusual watermelon plant, try rare heirloom watermelons. Moon and Stars is a small heirloom watermelon that dates from before 1926. They possess very sweet, pink flesh and the distinctive starry markings of this melon's name. Sweet Siberian is an early-season heirloom variety originating from Russia with yellow flesh and medium-sized fruits, and Will's Sugar is a small and hardy watermelon with pink, sweet flesh. It ripens in 80 days and dates from 1888. Larger heirloom varieties include Kleckley's Sweet, a very crisp, sweet watermelon with white seeds.

Watermelon Growing Tips

Watermelons usually need long, hot summer days and warm temperatures at night to reach their peak of sweetness. Southerners can grow most varieties of watermelon, but Northerners must use early-season varieties and transplant the watermelons. Covering the ground with black plastic sheeting warms the soil up to promote faster growth. Floating row covers also warm the soil, as well as give protection from unexpected cold snaps. Watermelons fail to produce sweet fruit due to cool temperatures, wilting vines and high rainfall. Water intensively and deeply for three to four weeks, or until fruits are set, then use a drip irrigation system. This method guards against over-watering, which dilutes a watermelon's sweetness.

Tags: sweet watermelons, watermelon with, dates from, grocery store, sweet flesh

Make A Mojito Drink

Mojitos are a great summertime drink, however, they can be enjoyed year round. The light, crisp flavor has quickly become a favorite among diners and cocktail bar goers. If you’re looking for a great drink to make for your social gatherings that is sure to keep the atmosphere light and friendly, then this is the drink for you.

Instructions

1. Start by taking two of the mint sprigs and crush part of them with your fork inside of the glass. You will want to coat the interior of the glass with the crushed mint sprigs.

2. Add 3 tablespoons of lime juice and 2 tablespoons of sugar in the raw, it’s the brown sugar. With your spoon, stir these ingredients for several seconds.

3. Top off the glass with ice and then add 2 ounces of Gold Rum to the glass. With your spoon, or other stirrer, mix the ingredients together.

4. Make sure that your club soda is chilled before mixing it into the glass. Top off your drink with the club soda, you may desire to give the drink a slight stir to make sure the rum and club soda mix together.

5. Add a lime slice to the top of the glass as well as the rest of the mint sprigs.

Tags: club soda, mint sprigs, glass with, With your spoon, your spoon

Make Teriyaki Sauce Like They Do In Restaurants

Make Teriyaki Sauce Like they do in Restaurants

I've been to many Japanese restaurants including those mall Teriyaki chicken fast food stops. And there is just something about the teriyaki sause that is irresistible. I've tried buying the teriyaki sauses in the supermarket, but they fall short of the taste. They seem to be missing something. I have a friend who works in one of the best Japanese restaurants in my neighborhood and he finally gave me the recipe (or close to it).

Instructions

1. First, get some soy sauce, but not just any. Make sure it is Kikkoman soy sauce or a similar tasting kind. Not all soy sauces are the same. Some taste distinctly different. I once bought some La Choy soy sauce one time and almost gagged. It was disgusting - tasted like a cup of watery flour with salt. Just get a large bottle of Kikkoman soy sauce and you'll be safe.

2. Pour 2 cups of the soy sauce into a blender. Then put about a cup of brown sugar in. Therefore, the ratio of soy sauce to brown sugar is approximately 2:1. You can very this based on your taste. And that's the key - it really depends on your own personal taste. So, you'll need to do some investigating.

3. Peel some fresh ginger and put about a 1/2 cup of it into the blender. Again, it depends on your taste as well. Peel 2-3 cloves of garlic and put that into the blender too.

4. Blend all the ingredients together until you have a very smooth (fine) consistency. Try taste testing after you're done and add more of any one ingredient based on your personal taste.

5. As an alternative, you can also add some green onions and sesame seeds. The sesame seeds would not be added to the blender; they would be added afterwards almost like a garnish. Those seeds don't do much for me, so, I usually leave them out.

ENJOY!

Tags: into blender, based your, brown sugar, depends your, Japanese restaurants

English Cider Production Styles

More than 300 types of apples are used in the production of English cider.

English cider can be traced back to the Norman Conquest of England, with cider production in England dated to around 1290. The style of production results in the flavor, aroma and alcohol content of the cider being created to exact specifications. In the 18th century, English cider was consumed in England and in the colonies of America for every meal, including breakfast, as wine was not commonly made in England and exports were expensive.

History

Although apple orchards were established in the U.K. by the invading Romans during the reign of the Roman Empire, no record of cider making exists in England during this period of history, according to Dry Blackthorn Cider. The production of cider is based around a simple method developed on farms and manors through the English counties of Kent, Somerset and Hampshire, spreading into the counties of Gloucester and Devon in the 18th century. A cider press was found on most English farms for juicing apples before the juice was fermented in containers.

Production

In 2011, cider is usually produced by brewers in large production facilities, with the fermentation process strictly controlled to produce the desired style of cider. A cider mill containing juicing equipment is used to sort the apples by flavor, with debris such as leaves and twigs removed before juicing commences. Once extracted, the apple juice is transferred to a vat house made of sterile metal containers, where the apple juice ferments with the natural sugars within it. Once the fermenting process is complete, with yeast added, the cider is blended with other cider flavors to create the desired taste and alcohol content.

Types

English cider production uses different alcohol contents to determine the style of production, according to the National Association of Cider Makers. English cider is divided into three styles, low strength, medium strength and high strength, ranging in alcohol content from 1.2 to 8.5 percent. Low strength cider can't exceed 1.2 percent alcohol content, while more traditional English cider usually contains six to eight percent alcohol by volume.

Specialty Ciders

Although sterile metal containers are commonly used in the production of English cider in 2011, traditional wooden containers are often used for fermenting and maturing specialty ciders. The use of wooden containers is useful in altering the flavor and odor of the English cider. In the traditional method of creating English cider, apple juice is placed in wooden containers and left to naturally ferment until an alcoholic beverage or vinegar is produced.

Tags: English cider, alcohol content, apple juice, wooden containers, 18th century, cider production, cider usually

Uses Of Coconut Water

Uses of Coconut Water

If you have ever opened a young green coconut, chances are you have seen a thin, clear liquid inside. You probably expected to see coconut milk, but the milk is actually derived from pressing or grating the meat of the coconut. Learn to use coconut water in several ways.

Does Anyone Have a Straw?

When you open the coconut, no one will fault you for grabbing a straw and sucking up the delicious coconut water inside. The water will begin to ferment pretty quickly once it is exposed to air, so the faster you drink it, the more you will enjoy the nutritional properties of the coconut water.

Cocktail Hour

Dump the coconut water in an ice cube tray and make some scrumptious ice cubes for cocktails and smoothies. Coconut water ice cubes are sure to be a hit at your next summer barbecue.

Sports Drink Substitute

As the name suggests, coconut water is comprised primarily of water, but it also contain electrolytes like potassium and calcium. You can use all natural coconut water to replace the sports drinks that may contain artificial flavors and colors.

One Coconut Water IV Stat!

Someone suffering from severe dehydration can also reap the benefits of coconut water intravenously. In a pinch, doctors can use coconut water to save lives because the electrolytes can help people to rehydrate faster than plain water. Plus, coconut water can be used straight out of the shell; plain water in some developing countries has to be made potable and that can take precious time.

Settling Your Upset Tummy

Youngsters who complained of upset tummies used to be given ginger ale, but now some people are favoring coconut water over ginger. Coconut water is easy on the stomach and can help decrease nausea and discomfort.

Tags: coconut water, coconut water, plain water, Uses Coconut, Uses Coconut Water

Tips For A Chili Cookoff

Successful chili cook-offs are easy to plan and execute.

Chili cook-offs can be serious competitions involving hundreds of contestants or a small gathering of friends and family vying for bragging rights in an intimate backyard setting. Whether your cook-off is big or small, following a few tips and guidelines ensures a fun-filled day that runs smoothly from set up through the awards ceremony.

Choosing a Venue

Cooks like lots of room to create their dishes, so make sure your venue is large enough to accommodate them. Each cook needs a table large enough to hold their hot plate or crock-pot as well as their ingredients, cooking utensils and judges' bowls and spoons. Be sure there are enough outlets and a sufficient amount of energy to simultaneously support many cooks: there is nothing worse than a power outage in the middle of a cooking competition. Provide a private area for the judges' to taste the chili and discuss their assessments.

Supplies and Decorations

Aside from a good supply of napkins, spoons and disposable bowls, provide water and crackers to cleanse the judges' palates in between tastings. Decorate the site with real and plastic chilies and other Tex-Mex themes, such as dried corn on the cob with attached husks, tamale wrappers, bowls of assorted fresh chili peppers, garlic braids and bottles of different types of dried beans.

Categories and Groups

How many competitive categories you have depends a lot on how many people are in the contest. If there are 10 or less contestants, stick with basic categories, like best beef, best vegetarian or best chicken chili. For less than five competitors, make it a straight contest for the best chili overall. Large competitions include groups broken down by levels of expertise like novice, experienced or expert and commonly have subcategories, such as most unusual ingredient, hottest chili, chunkiest chili --- even worst chili. You can also add other competitions for best cornbread, salsa or flan.

Choosing Judges

If there are professional cooks or restaurant owners in the neighborhood, ask them to be judges. Judges can also be selected based on their personalities, frankness, culinary experience or other attributes. Keep the group small and friendly to keep the event on track.

Picking Prizes

Chili cook-offs with many participants can award the grand prize winner with a quality pot or crock-pot donated by a local store and hand out gift cards from nearby restaurants to the runners up. Appropriate prizes for neighborhood cook-offs include bottles of hot sauce, chili pepper plants and six-packs of chilled beer or soda.

Tags: large enough

Get Free Pepsi Coupons Online

Pepsi coupons are easy to find.

Before heading to the grocery store to pick up your favorite soda, don't forget to print out, pick up or clip coupons for everything that you need to purchase, including Pepsi. Pepsi issues many coupons each month for your favorite soda selections. You can find coupons for Pepsi and other Pepsi products every day.

Instructions

1. Find Pepsi coupons for all of your favorite Pepsi products, such as Pepsi One, Diet Pepsi, Pepsi Max, Crystal Pepsi and Pepsi Free, at the Pepsi website. You can print coupons, view new products and read about the history of the Pespsi Cola Co.

2. Visit a grocery store website to find coupons for Pepsi and all other groceries you need. Most grocery stores have their own websites such as Safeway, Lucky's, Bel Air, Save Mart, Nob Hill, Raley's, Winco, Sam's Club and Walmart.

Most grocery stores also have a flier at the front of the store with big discounts for the week. Some of the coupons are for many dollars off of your entire order. Look for Pepsi coupons each week. Even if you cannot find Pepsi coupons each week, you should be able to find coupons for some type of soda such as Coca Cola, Mountain Dew, Seven Up or Dr. Pepper. You may also be able to find discounts and deals on generic brand soda pop such as Safeway Select.

3. Visit a website that is dedicated only to coupons for groceries. You can visit the site, select Pepsi and then hit print.

To save time, you can also select all of the grocery coupons you want and then hit print just once. Watch all of your coupons print quickly and efficiently from your printer.

Tags: coupons each, find coupons, Pepsi coupons, Pepsi Pepsi, your favorite, able find

What Are Nocook Or Ovenfree Lasagna Noodles

No-cook, or oven-ready, lasagna noodles, are pastas designed to eliminate the need for boiling noodles before baking. Noodles are transferred from the box directly to the lasagna pan, ready to cook in seconds.

Identification

Typically, pastas are processed by extrusion, wherein the dough is pressed through a custom-shaped cutting tool called a die under very high pressure. This results in the standard, dense lasagna noodle that must be boiled before it can be baked.

Features

No-cook lasagna noodles, on the other hand, are rolled rather than extruded. The resulting dough is lighter and more porous, allowing liquid (sauce or added water) to hydrate the noodles while baking.

Types

Some manufacturers create oven-ready lasagna noodles by precooking then dehydrating the pasta before packaging. Still others adhere to conventional processing methods but add eggs to achieve the same effect.

Warning

Cautious cooks who doubt the efficacy of oven-ready noodles may want to play it safe by boiling them first anyway. However, this will most likely cause the noodles to fall apart in the oven.

Considerations

Be sure to include enough liquid, in the form of sauce or a small amount of added water, in oven-ready lasagna. Without adequate hydration, the noodles will not cook properly.

Tags: lasagna noodles, oven-ready lasagna, added water, oven-ready lasagna noodles

Make A Texas Sheet Cake With Icing

Everything is bigger in Texas, including the desserts. Texas sheet cake is no exception. Made in a large jellyroll pan, it's an easy chocolate cake for potluck suppers, the PTA meeting and bake sales. Because you pour hot icing over the warm cake, Texas sheet cake is extremely moist. Texas cooks often say Lady Bird Johnson first came up with the recipe for Texas sheet cake.

Instructions

Make a Texas Sheet Cake

1. Preheat your oven to 400 degrees.

2. Bring cocoa, butter and water to a boil in a medium saucepan over medium heat. Stir constantly until well mixed.

3. Stir together the sugar and flour in a large bowl. Add the cocoa mixture and blend well.

4. Add the remaining ingredients and mix well. Make sure you do not over-mix.

5. Pour the batter into the prepared pan and bake for about 20 minutes.

6. Prepare the icing while the cake is baking.

Make the Icing

7. Mix butter, cocoa and milk in a medium saucepan, and bring to a boil over medium heat.

8. Remove from the heat and add the remaining ingredients.

9. Beat well.

10. Pour the hot icing over the warm cake and spread evenly. Serve while still warm.

Tags: Texas sheet, icing over, icing over warm, Make Texas, Make Texas Sheet

Make A Deviled Egg Sandwich

Make a simple deviled egg sandwich.

Eggs are a good source of protein and relatively inexpensive. Deviled egg sandwiches use few ingredients, are quick to prepare and can be enjoyed for lunch or dinner.

Instructions

1. Select six eggs that have been stored in the refrigerator for a week or two. Older eggs are easier to peel than very fresh eggs. Place the eggs in the saucepan and cover with water. Heat over medium heat until the water barely comes to a boil. Simmer for 20 minutes. Drain off the hot water and replace with cold water and add ice.

2. Peel and rinse the eggs once they are cool. Place them the mixing bowl. Use a fork to mash the eggs into small pieces. Add the mayonnaise, dried onion, mustard, salt and pepper and mix well.

3. Spread mayonnaise on the bread. Wheat or multi-grain bread is a good choice for this sandwich. Spread a third of the egg mixture on each of three slices of bread. Top with the remaining slices of bread.

4. Add lettuce leaves, alfalfa sprouts, and/or sliced tomatoes, if you like. A sprinkle of paprika will add taste and color to the filling. Promptly refrigerate any leftovers.

Tags: slices bread

Tortilla Alternatives

Tortillas have many uses but alternatives are available depending on use.

Tortillas are Mexican flatbreads. They can be made from flour or corn and are extensively used in Tex-Mex and Mexican cooking. The tortillas can be fried into chips, cut into strips for soup, wrapped around burrito fillings or deep-fried to make crunchy taco shells. How you intend to use the tortilla will help you to choose an appropriate alternative.

Chips

Instead of frying corn tortillas for crunchy chips to serve with salsa or guacamole, try fried plantain chips. Plantains are a larger, starchier relative the the banana. Peel and slice the plantains and deep fry until golden brown. For a healthier alternative to fried tortilla chips, try pretzels. They have a similar salty flavor and crunch without the fat and calories of tortilla chips. Opt for whole wheat pretzels for the greatest nutritional benefit.

Soup and Salad Garnish

Instead of using tortillas, cut wonton skins or egg roll wrappers into strips and deep fry or bake until crisp. Add the crispy strips to a soup or salad as a garnish instead of tortillas for the same crunch. For another alternative, crumble whole grain crackers into the soup or salad.

Burrito Wraps

Instead of wrapping the ingredients inside a tortilla, stuff them into the pocket of a halved pita bread. The pita will keep the fillings neat without spilling. For a closer replication of a tortilla-wrapped burrito, wrap the fillings in a piece of naan or chapati. Both of these Indian flatbreads are similar to the flour tortillas used to wrap around burritos. Those on low carbohydrate diets can wrap the burrito ingredients in a large lettuce leaf. Putting the burrito fillings between two pieces of whole grain bread changes the burrito into a sandwich, but that sandwich has the added nutritional benefits of whole grains. Flour tortillas used to make burritos are traditionally made from refined white flour and lard, making them less healthy for surrounding a burrito than a whole grain alternative.

Taco Shells

Make crunchy tacos without taco shells. Wonton skins or egg roll wrappers become crispy like taco shells when baked or fried. To make the taco shell shape during baking, drape the wonton skin or egg roll wrapper over the edges of a baking pan and bake until lightly browned. As it cools, the wonton taco will become crisp. For soft taco wrappers, try savory crepes or lavash cut into 6-inch squares.

Tags: taco shells, whole grain, bake until, burrito fillings, into strips, made from, roll wrappers

California Roll With Cream Cheese Recipe

California rolls were first developed as a way of making sushi more American-friendly. California rolls eliminate the raw fish, which many Americans are unsure of. For this reason, it is not a traditional sushi recipe. However, California rolls are a favorite in the United States and these delicious rolls can be easily prepared at home. Cream cheese is an addition to the traditional California roll recipe which gives the rolls a sweeter taste and creamier texture.

Ingredients

California rolls traditionally contain cooked imitation crab, avocado, and cucumber. A thin spread of cream cheese will add a delicious, creamy texture to the roll. Have plenty of softened cream cheese on hand for this recipe to suit your taste. You will also need one sheet of nori, or seaweed, for each roll that you plan to make. The rice in the recipe must be sushi rice, which is intended for just this purpose as it sticks together well. Rice vinegar, water, sugar and salt are required for preparing the sushi rice. You will also need a bamboo rolling mat and rice paddle.

Preparing Sushi Rice

Preparing sushi rice is much more complicated than preparing regular rice. First, you must place the sushi rice in a bowl and cover it with cool water. Two cups of sushi rice will make about four California rolls. Roll the rice between your hands to remove the starch. The water will gradually become cloudy. Drain this water and replace it with clean water, repeating the process until the water is no longer cloudy. Allow the rice to soak for about 15 minutes in this last batch of cool water. Next, drain the rice and set it aside to dry for 15 minutes. Place the rice in a pot over medium heat with two cups of water and heat until boiling. Gently stir the rice with the rice paddle, making sure that no grains stick to the sides of the pan. Lower the heat to medium-low and cook for five to eight minutes, or until the water is almost absorbed. Turn the heat to low and steam the rice for a final 10 minutes, until the water is absorbed completely. Turn off the heat and allow the rice to set for about 10 minutes.

Making California Rolls

Mix 4 1/2 tsp. of rice vinegar, 4 tsp. of sugar and 2 tsp. of salt. Then pour this mixture over the rice, stirring with the rice paddle to combine. Fan the rice with a magazine to cool it off as quickly as possible. Once the rice has reached room temperature, begin to make your California rolls. When handling the rice, dip both your hands and the rice paddle in a mixture of one part rice vinegar to three parts water to prevent the rice from sticking.

Lay a sheet of nori on the bamboo rolling mat. Spread about half a cup of rice over the nori. Leave the last inch of the nori uncovered, but work to the edges on the other three sides. The rice should be about 1/4-inch thick. Peel the cucumber and avocado and cut them into long thin pieces. Cut the crab into similarly shaped pieces. Pile these together in the middle of the rice. One piece each of avocado and cucumber with two pieces of crab will make a medium-sized roll. Depending on the size of your vegetables and imitation crab meat, you may need to lay several pieces end to end to get the equivalent of one or two pieces of each in every slice of the roll. This will be the center of the California roll. Spread a thin layer of softened cream cheese on top of the vegetables and crab. If you have difficulty spreading the cream cheese, pick up a firm piece of cucumber and focus on spreading it on that. Fans of cream cheese who want to add a bit more to their California roll may also consider using a block of cream cheese, and slicing off long, 1/4-inch-thick pieces to add to the sushi roll as thick sticks of cheese rather than a thin spread.

When you have assembled the ingredients for the California roll neatly on top of the rice, you can roll it together. Begin with the side that is opposite the empty inch of nori. Use the bamboo mat to guide the nori, slowly turning up the edge and folding it over to make a roll. When the mat reaches the roll, lift it up so that it does not get rolled into the rice. Continue rolling until the California roll is complete and the empty inch of nori is pressed firmly to the outside of the roll. Repeat this process for each subsequent roll. Cut the California roll into six even pieces and serve with wasabi, pickled ginger and soy sauce to taste.

Tags: California rolls, cream cheese, California roll, rice paddle, sushi rice, inch nori, until water

Pineapple Plant Varieties

A developing pineapple fruit atop the flowering stalk

A ground-dwelling bromeliad, the pineapple (Ananas comosus) is native to northern Brazil. Pineapples were widely cultivated by indigenous peoples by the time Columbus arrived in the late 15th century. Today, it remains a symbol of hospitality and an important fruit crop. In the United States, pineapples are grown commercially in Hawaii and Puerto Rico, although gardeners in frost-free climates can grow them outdoors, too. Like other perennial crops, numerous cultivated varieties exist.

General Grouping

Pineapples are grown throughout the tropical regions of the world on five continents. Numerous cultivars of pineapples have been developed over the years in each of these regions, selected for various preferred qualities. For simplicity, all of the world's pineapple cultivars are grouped in one of four main classes, according to Purdue University. These classes contain huge variation within them, but the cultivars share some semblance of common lineage. Smooth Cayenne, Red Spanish, Queen and Abacaxi are the four umbrella classes for all pineapples.

Smooth Cayenne

Smooth Cayenne pineapple originated before 1820 and was the type indigenous Venezuelans cultivated. The Spanish call it Cayena Lisa. Since then, this type became a leading pineapple in Hawaii, Australia and Taiwan. Modern cultivars that arose from breeding or selection of natural mutations of the Smooth Cayenne include Hilo, St. Michael, Giant Kew, Perolera, Charlotte Rothschild, Bumanguesa, Monet Lirio, Esmeralda, Typhone and Palin. These cultivars are grown throughout the world. Some are more widespread in various regions based on disease resistance, flavor or harvest scheduling.

Red Spanish

Red Spanish pineapple is commonly grown as a commercial cultivar in the West Indies, Mexico and Venezuela as well as in Florida. Breeders crossed Red Spanish and Smooth Cayenne pineapples to create modern cultivars that are grouped in the Red Spanish class. Cabezona, Valera, Valera Amarilla, Valera Roja, Castilla, Cumanesa, Morada and Monte Oscuro are names of cultivars in this class.

Queen

The Queen or "common rough" pineapple is more compact in size and more tolerant of cold. It's become the primary pineapple class in Australia, South Africa and the Philippines. Cultivars in the Queen class are still grown worldwide. Names of cultivars are Natal Queen, James Queen, Egyptian Queen, MacGregor, Alexandria, Kallara Local, Ripley and Calcutta.

Abacaxi

Abacaxi pineapples are often regarded as the most fragrant and delicious of all. They bruise easily and don't make good commercial plants for canning, but are ideal for fresh markets. Today, Abacaxi types are numerous in Brazil, the Bahamas and South Florida. Sugarloaf, Black Jamaica, Eleuthera, English, Brecheche, Sugar Slice, Caicara, Chocona, Congo Red, Santa Marta, Criolla and Panare are names of pineapple cultivars derived from the original Abacaxi pineapple selection.

Tags: Smooth Cayenne, cultivars that, grown throughout, pineapple cultivars

Color Jelly Beans

Coloring jelly beans is process similar to coloring Easter eggs.

Jelly beans offer a sweet treat in a variety of flavors from bubble gum to popcorn. You can correlate the flavor of jelly beans with matching colors, such as pink for bubble gum and yellow for popcorn. Jellybeans promote a vibrant presentation for Easter baskets and candy bowls and can be used to decorate the frosting of cakes and cupcakes. You can complete an Easter or arts and crafts edible project by mixing different color food dyes to dip jelly beans in, as you would Easter eggs.

Instructions

1. Purchase a package of assorted food coloring and disposable paper bowls. Cover your work surface with newspapers to prevent a mess.

2. Set each bowl up to contain a different color of food coloring. Squeeze different color drops of food coloring into each bowl.

3. Create lighter hues by adding white or yellow food coloring and darker hues by adding black, purple or blue food coloring. Make colors more vibrant by adding more drops of food coloring.

4. Place jelly beans in each bowl and swirl the bowl around so that all sides of the jellybeans are coated in food coloring.

5. Remove jellybeans from the food dye with a spoon when the desired color is reached. Allow them to dry on parchment paper for about 10 minutes.

6. Dip a tooth brush into food coloring and splatter the jellybeans with a contrasting color by running your finger over the bristles, if desired.

Tags: food coloring, different color, each bowl, jelly beans, color food

Cooking With Beef Jerky

Beef jerky has been one of America's favorite treats for many years. It is generally considered to be great as a snack or for eating on the go. However, you may not be aware of how versatile beef jerky really is. It is also perfect for cooking in main dishes, soups and various breakfast foods. Beef jerky can give almost any meal a unique and delicious flavor that you and your family will enjoy.

Breakfast

Surprisingly enough, bacon, sausage and ham aren't your only choices of breakfast meats. Beef jerky tastes wonderful when crumbled in with your favorite omelets or scrambled eggs. It is also just as delicious heated up and served on the side with pancakes or waffles. Sausage gravy and biscuits are a traditional breakfast favorite, but jerky gravy and biscuits can also be a perfect breakfast meal.

Main Dishes and Side Dishes

Beef jerky is also great for spicing up your favorite main dishes. Adding crumbled beef jerky to pasta dishes such as macaroni and cheese or alfredo noodles gives them a burst of flavor. You can also add a great twist to spaghetti by substituting your meatballs with chopped up pieces of beef jerky.

Mixing crumbled beef jerky in with your favorite side dishes can also be a great way to spice up any meal. Baked beans or potato side dishes can become even more scrumptious by adding the extra flavor and texture of beef jerky.

Soups and Salads

Any variety of soups can be even more delectable by mixing in beef jerky. The extra spices in the jerky give soups an extra kick of flavor. Instead of making homemade vegetable beef soup, you can get creative by making a mouth-watering kettle of vegetable beef jerky soup.

Substituting bacon bits with beef jerky is also a great way to add extra crunchiness and flavor to any salad. Beef jerky is particularly delicious crumbled on top of caesar salads with ranch dressing. Beef jerky is also wonderful as a flavorful addition to hobo salads, potato salads and coleslaw.

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Freeze Chili Soup

Freeze Chili Soup

Chili soup, or just plain chili as it is commonly called, lends itself to making more than is needed and freezing the leftovers for later. Whatever your favorite chili recipe, leftover chili often tastes even better because the ingredients have a chance to blend. Freezing leftovers, or making up fresh batches specifically for freezing, will give you quick meals for later.

Instructions

1. Cook chili soup according to the recipe instructions. Allow to cool to room temperature before packaging for freezing.

2. Open gallon-size freezer bags and roll the open end over the top of the bag. This will prevent the chili from dripping into the zipper seam, which could prevent proper sealing of the bag.

3. Place the empty bag upright in a bowl slightly larger than the bag.

4. Ladle the chili into the open bag. Fill until the bag is approximately 3/4 full.

5. Seal the bag, pressing out excess air. This will help prevent freezer burn in the chili.

6. Label the bags with a permanent marker with contents and date. Freeze for up to four months.

Tags: Chili Soup, Freeze Chili, Freeze Chili Soup, This will

Types Of White Wine Grapes

White wine

There are many types of white wine grapes that are grown all across the world. These grapes all have unique profiles, and are made into a variety of wines. While not every type of white wine grape has enjoyed immense popularity, there are several grapes that are known across the world.

Chardonnay

The Chardonnay grape is one of the most popular white wine grapes. This grape is grown around the world and thrives in many climates. When made into wine, Chardonnay grapes tend to be on the dry side and can take on flavors of butter, vanilla and many fruit flavors. Chardonnay is typically aged in oak barrels before bottled for the consumer.

Sauvignon Blanc

Sauvignon Blanc grapes are used to create dry, flavorful wines. These wines tend to take on the flavor characteristics of cut grass, minerals and tropical fruits. Sauvignon Blanc has enjoyed immense popularity and is used in many wines from the Bordeaux region of France.

Riesling

Riesling is an ideal wine grape for new wine drinkers. This grape is used to make sweeter wines and is a trademark of quality German wine. These grapes have intense fruity aromas and flavors. Riesling grapes are made into many varying levels of sweet wines that are often paired with sweeter foods.

Chenin Blanc

Chenin Blanc may not be as popular as many other types of white wine grapes, but it still creates a balanced, interesting wine. The characteristics of Chenin Blanc wine include honey and an herbal tea taste. Many Chenin Blanc wines have a high acidity and varying levels of sweetness.

Prosecco Grapes

Prosecco grapes have been steadily growing in popularity for many years. These grapes are grown mainly in Italy and are used mostly for sparkling wines. This wine is best consumed shortly after bottling and has a sweet complex taste that includes apple and pear flavors. Prosecco wines tend to be lower in alcohol than the average wine.

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Red Potatoes

Red potatoes are red on the outside and white on the inside.

Red potatoes, among the smaller-sized potatoes, have red skin and white flesh. When cooked, the potato typically remains firm and moist. This makes it a perfect choice for salads, casseroles and soups. Red potatoes are the most common variety of potatoes in the United States.

Description

Red potatoes are tubers that grow underground while the inedible plant part grows above ground. Red potatoes are in the nightshade family of plants.

History

Red potatoes can be traced back to the potatoes first cultivated by Inca Indians in Peru in 200 B.C.

Nutrition

On average, one large red potato has 266 calories, 59 g of carbohydrates, 5 g of fiber, 4 g of sugar, and 7 g of protein. Red potatoes provide 63 percent of the government's recommended daily value of Vitamin C, 32 percent of Vitamin B6, 20 percent of folate, 47 percent of potassium, and 26 percent of both copper and magnesium.

Misconceptions

Many people call red potatoes "new potatoes." While this term is correct, "new potato" actually refers to a wide range of potato varieties and is not exclusive to red potatoes. "New" refers to the potatoes that have been harvested early, before reaching full maturity.

Preparation

Because of the red potato's thin skin, you do not have to peel this potato before cooking or eating. This potato is versatile, allowing for several preparation methods, including steaming, boiling, roasting, grilling, and microwaving.

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Benefits Of Raw Milk Products

Raw cow milk may offer health benefits.

Most milk available in stores has been pasteurized to kill bacteria that can lead to many foodborne illnesses, such as E. coli and salmonella. However, raw milk advocates believe its benefits outweigh these risks. Although scientific evidence is inconclusive, many people believe in the power of raw milk. And even though many states make it illegal to sell raw milk, some people go to great lengths to attain it.

Allergies, Asthma and Eczema

Scientific research shows that people who drink raw milk regularly are less likely to suffer from hay fever, asthma and eczema. The research was primarily conducted on children in Europe, most of whom lived on a farm. Researchers reported in "The Journal of Allergy and Clinical Immunology" that unpasteurized milk consumption was associated with "significantly less" eczema symptoms and a reduction in atopy, which is a state of being prone to allergies. The researchers concluded that "unpasteurized milk might be a modifiable influence on allergic sensitization in children." Furthermore, another study in "Clinical & Experimental Allergy" found raw milk consumption was related to reduced asthma in children.

Increased Nutrients

Pasteurization is used to kill harmful bacteria in milk and other products, but the high heat used also kills important nutrients in the process. Pasteurized milk is lower in vitamin A and riboflavin than its raw version, and whey proteins are also altered. In addition, milk found on most store shelves is homogenized, which means the fat is broken up and dispersed uniformly to form a consistent texture so the fat does not rise to the top. The process of homogenization also kills or alters nutrients. In addition, most raw milk consumed in the U.S, is derived from cows fed grass diets, which provide higher Omega 3 fatty acids. However, a grass diet is not a uniform characteristic of raw milk, and although raw milk is more likely to come from a grass-fed cow, it is not guaranteed.

Bacteria

Raw milk contains both "good" and "bad" bacteria. Bad bacteria are those that can cause illnesses such as listeria, E. coli and salmonella. However, raw milk also provides "good" bacteria that provide beneficial gut flora, which are microorganisms living in the intestines of animals and humans. Scientists believe that gut flora contribute to a healthy immune system. "Clinical and Experimental Allergy" speculates that it may be the variety or greater amount of bacteria in raw milk that provides a protective effect.

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Cook Dried Cranberry Beans

Cranberry beans feature an eye-catching color combination.

Cranberry beans, also known as Borlotti beans, are white or cream and feature visually appealing cranberry red markings. The mild-tasting beans have a nutty flavor. You can add the hearty beans to a variety of your favorite recipes, including soups and stews. Cooked cranberry beans will also add color to salads. Use the beans to add protein to vegetarian meals as well. Prepare the beans simply on your stove top, but be aware that they may lose some of their signature color during the cooking process.

Instructions

1. Spread the cranberry beans out on a clean kitchen towel and sort through them. Remove and discard any shriveled beans or debris such as small stones.

2. Transfer the beans to a large bowl and cover them with water. Cover the bowl with plastic wrap. Soak the beans in your refrigerator for eight hours.

3. Drain the beans in a colander over your sink. Transfer the soaked beans into a large pot. Add water at a ratio of 1 cup of beans to 3 cups of water. Bring the beans to a boil over high heat for 15 minutes.

4. Reduce the temperature to "medium-low" and cover the pot. Simmer the beans for three hours, or until they are tender. Be careful not to overcook the beans as they will become mushy. Stir the beans occasionally throughout the cooking process.

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Make Scalloped Potatoes & Ham In The Crock Pot

Crock pot cooking is one of the easiest ways to get a great meal on the table without having to spend hours over the stove or oven. Scalloped potatoes and ham in the crock pot takes approximately 15 minutes to prepare and about 10 hours to cook.

Instructions

1. Wash the potatoes in warm water, and then peel them. Slice the potatoes so that they are as thin as possible. Peel the outer layer of onion, and slice these thinly, also. Place off to the side while you prepare your ham slices.

2. Slice ham from a big ham roast or you can use pre-packaged ham slices. You will need 8 slices in all for this recipe. Take 4 ham slices and put them in the bottom of the crock pot.

3. Layer half of the thinly sliced potatoes over top of the ham. Spread half the onion slices over top the potatoes. Sprinkle half of the shredded cheddar cheese over the onions. Layer the remaining ham slices, potatoes, onions and cheese in the same manner.

4. Spoon the cream of mushroom soup over the layers of ham, potatoes, onions and cheese. Place lid on the crock pot. Cook, covered, for 8 to 10 hours or until the potatoes are tender.

5. Serve the scalloped potatoes and ham that you made in the crock pot with biscuits or bread and butter.

Tags: onions cheese, potatoes onions, potatoes onions cheese, potatoes that

Oriental Seasonings & Spices

The flavors of Asia are varied with different spices and cooking methods in each region.

The flavors of the Orient are strong, unique and exotic. Many plants and spices are extremely different from those grown in the Western hemishpere, offering a completely new taste experience to Westerners. Use an Oriental cookbook to make some classic meals at home after learning about the different seasonings and spices.

Ginger

Whether bought fresh or in powder form, ginger is a prominent spice in Oriental cooking. Native to China and much of South Asia, this root has influenced dishes in China, India, Taiwan, Vietnam and Korea. Ginger is used in sweet and savory dishes, commonly combined with garlic into a paste for savory plates. Meats, such pork and beef, are typical ingredients that would be rubbed with this paste. Sweets, such as dried ginger, are also common throughout Asia.

Laksa Leaf

Used predominantly in Vietnamese and Singaporean cuisine, the laksa leaf has a pungent aroma, giving a mix of peppery and minty qualities to dishes. This herb is used in many fish soups and snacks, such as otak-otak (a fish dumpling, almost like a tamale) and laksa soup (fish soup with generous amounts of laksa leaves used as greens in the broth). This herb is easy to grow at home, as long as you can find a bunch in a store. Pluck the leaves from the bottom two-thirds of the stem and plant under plenty of sunlight.

Lemongrass

The people of Thailand and Malaysia use lemongrass in many traditional dishes. As the name implies, lemongrass provides a fresh, lemony quality to a dish. This herb is used in fresh and dried forms, seasoning everything from fresh fish to curry and soups. The stalks are tough and hard to eat raw, therefore they are usually ground or pounded before being added to spice fish or curry. Lemongrass is an herb that has become easier to find in Western supermarkets.

Thai Chili Pepper

Thai chili pepper, or cayenne pepper, is a large red pepper used in many Oriental and Western dishes. The Thai chili pepper is also the main ingredient in the popular sriracha sauce. This sauce has become widely known through Asian restaurants and grocery stores. However it is not necessary to buy this in store, as it is relatively easy to make with a few Thai chili peppers and some vinegar, garlic, sugar, salt and water.

Tags: This herb, fish curry, herb used, Thai chili, Thai chili pepper, This herb used, used many

Make A Pineapplechicken Salad Swan Boat

Are you looking for a delicious main meal salad that can double as your centerpiece for a shower or reception? This pineapple-chicken salad swan boat is a perfect choice. Your guests will be delighted with the presentation and the flavor and they'll beseech you for your recipe. Here's what you need to do.

Instructions

1. Steam the chicken until it is thoroughly cooked. Cool the meat to room temperature. Cut the cooled meat into one inch chunks and put them into the food processor. Chop or grind the meat so that it is evenly crumbled. Place the chopped chicken into a covered mixing bowl and into the refrigerator until the rest of the ingredients are prepared.

2. Cut the grapes into halves or quarters depending on how large they are to start with. Set them aside for later.

3. Slice the pineapple in half length-wise so that both halves still include some of the leaves. The leaves will become the tail feathers of your chicken salad swan boat. Use a very sharp serrated knife to cut the pineapple out of the rind. Be extremely careful not to cut into the rind itself as this will be the bowl for your chicken salad. The "bowl" will be more stable if you leave about 1/4 inch of pineapple all along the shell of the rind.

4. Cut out the long woody core of the pineapple and throw it away. Then cut up the remaining fruit into 1/2 chunks. Add them to the grapes. Toss in the nuts.

5. Combine all the ingredients in a large mixing bowl: pineapple chunks, grapes, nuts and chopped chilled chicken. Gently mix them together until the ingredients are evenly distributed throughout the mixture. Add about 1 tbsp. of mayonnaise for every chicken breast or enough to hold the mixture together. Add salt to taste. Cover the bowl again and put it back into the refrigerator until minutes before you are ready to serve the chicken salad swan boat.

6. Use the black marker to draw the outline of a swan's head and neck on the cardstock. Cut it out. Then draw an eye (eyelashes are fun to add) on each side of the swan's head. Color the beak red on both sides of the swan's head.

7. Cover your serving platter with large washed pieces of lettuce. Then place one half of the pineapple on top of the bed of lettuce. Spoon in the chicken salad so that it heaps up in a mound like the back of the swan. Insert the swan's head so that the leaves form the swan's tail feathers and are opposite to the head. Serve the salad on a buffet table or family style. Enjoy.

Tags: chicken salad, swan head, salad swan, salad swan boat, swan boat, chicken salad swan

Make Eggs In A Frame

There are few treats quite like eggs in a frame. This is a breakfast treat that consists of fried eggs cooked in frames made of buttered toast. This breakfast is quick and easy to prepare on busy mornings. It makes a healthy breakfast for kids to eat before school since it contains both a protein and a carbohydrate. Add some fresh fruit or juice for a complete, balanced meal that will give kids the energy they need to get through the school morning.

Instructions

1. Butter both sides of a piece of bread.

2. Cut a hole in the center of the bread with a biscuit cutter.

3. Melt a tablespoon of butter in the frying pan on medium to high heat. Wait for the pan to be sizzling hot.

4. Place the cut bread, called the frame, in the pan. Crack an egg and fill the center hole with the raw egg.

5. Put the remaining piece of bread (the hole that was cut out of the slice), in the pan to toast next to the Egg in a Frame.

6. When the egg white has turned white and the yoke has started to firm, gently flip the Egg in a Frame with a metal spatula. Flip the toasted hole as well.

7. Cook until the yolk is completely firm.

8. Remove from the pan and serve with salt and pepper.

Tags: bread hole, piece bread, piece bread hole, This breakfast

Make Homemade Organic Peanut Butter

Make Homemade Organic Peanut Butter

If you're having a hard time finding peanut butter that doesn't contain high-fructose corn syrup, low-quality vegetable oils and a long list of preservatives, you can make your own organic peanut butter with nothing more than a good food processor. The final product may not be as creamy as the store-bought stuff, but it will have a richer, less-sugary taste.

Instructions

1. Remove the skins from the peanuts if you wish. Including the skins isn't necessarily a bad thing - a lot of people believe this adds a great flavor. However, they can be removed. Place the peanuts inside a colander or pasta strainer. Swish the peanuts around and the skins should come loose. If you rinse the nuts, pat them dry.

2. Place the peanuts, salt and honey into the bowl of the food processor.

3. Run the food processor for one minute. Scrape the sides with a spatula to get the mixture back into the bottom of the bowl.

4. If you want a smoother peanut butter, steadily add the oil as you process the mixture for another few minutes. Note that the peanuts will release their own oil as they are ground up. Most natural, organic brands of peanut butter do not contain additional oils, but you can add a bit of organic vegetable oil if you like.

5. Pour the peanut butter into an airtight container. An 8-ounce mason jar works really well. Store the peanut butter in the refrigerator. It will stay fresh for up to two months.

Tags: peanut butter, food processor, Homemade Organic, Homemade Organic Peanut, Make Homemade, Make Homemade Organic

Beef Jerky

Everybody loves to eat beef jerky, and you can have fun making home made beef jerky in your oven with this simple but surprisingly delicious recipe.

Instructions

1. Select lean meat and trim visible fat. Round and flank steak are ideal, but I also use cross-rib because it's cheap. Slice the meat into 1/4" thick strips, or you can ask the meat cutter at the super market to slice the meat.

2. Mix the soy sauce, pepper and liquid smoke in a large mixing bowl, then add the sliced meat to the sauce. Mix the meat and let sit for 15 minutes.

3. Arrange your oven with one rack at the top and one rack at the bottom. The bottom rack will hold the drip pan and the meat strips will hang from the top rack. You can cover the drip pan with aluminum foil for easy cleaning.

4. Hang the meat using hooks. You can bend small paperclips so you can hook the meat on one end, and hang onto the rack on the other end. After the meat are all hung on the top rack, heat the oven to 175-185 degrees F. Close the oven door but keep the door slightly open by sticking a chopstick in the door. There needs to be a small opening to allow moisture to escape.

5. Total oven time is about 8 to 10 hours, depending on the temperature of your oven. I can almost guarantee that everyone who tastes this recipe will be surprised at how simple it is. Enjoy!

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Buy Safer Sparklers

The exciting snap, crackle, pop of sparklers instantly transforms any gathering into a festive event. Keep your friends and family safe by choosing the right sparkler for each occasion and you can ensure they'll have sparkling memories for years to come.

Instructions

1. Ban the metal. Wooden stick sparklers are the safest choice for children. Unlike metal wire sparklers, a wooden sparkler isn't as sharp and is less likely to cause a wound during your children's mock sword fights. Wooden sparklers also cool more quickly after they extinguish, sparing your children from accidentally burning themselves by stepping on or picking up used sparklers.

2. Lose the smoke. For indoor use, smoke-free sparklers are your best choice. If you want to add some pizazz to a dessert, smokeless metal novelty sparklers, such as ice fountain candles, can easily do the trick. However, look for a label saying your sparklers are safe for indoor use before you light them inside, and don't touch them after they are finished burning until they have had sufficient time to cool.

3. Read the label. Never buy fireworks that don't have the regulation BS-7114 mark of approval, and always buy legal fireworks from an authorized, reputable source.

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Seasoning To Use In Place Of Beau Monde

When preparing a new dish, one of the most difficult problems encountered by cooks is an unfamiliar ingredient. By learning the basics of substitution, any cook can find another spice or seasoning to fill in for the flavor. Beau Monde, while an intriguing and powerful seasoning, can be substituted fairly easily.

Spices in Beau Monde

Made by Spice Islands, Beau Monde, meaning "beautiful world" in French, is mostly a mix of onion, celery, and salt. However, the spices are blended in such a way that it is difficult to create the flavor with just these ingredients. Instead, try mixing the following ingredients to make the seasoning: 1 tbsp. ground cloves, 1-¼ tsps. cinnamon, 1 tbsp. salt, 1 tbsp. ground bay leaf, 1 tbsp. allspice, 3 tbsps. pepper, 1 tsp. nutmeg, 1 tsp. mace, and 1 tsp. celery seed. Once mixed, place in a jar and tightly close.This usually yields a little more than ½ cup of seasoning salt.

Considering the basic ingredients of Beau Monde, another option is to simply use a mix of onion powder and celery salt. The result will not be quite as flavorful, but it will provide a great deal more ease in making the seasoning.

If you are looking to omit the Beau Monde taste entirely, but are hoping the overall dish will not suffer, use half of what was called for in salt. Therefore, if the recipe calls for 2 tbsps. Beau Monde, use 1 tbsp. salt. This ensurew the saltiness is still present in the dish.

Uses for Beau Monde

Beau Monde Seasoning is used as a versatile seasoning salt. However, this means that other seasoning salts can be used in its place in a pinch. While the flavor might not be as intense or powerful as the Beau Monde, another seasoning salt, especially one mellow and containing celery salt, can help.

Beau Monde Seasoning is also used as a rub for chicken, turkey, or beef. It can be an addition to sauces and soups and a topping for various vegetables and seafood. Try it in various dips as well for an interesting twist.

Tags: Beau Monde, celery salt, seasoning salt, Beau Monde another, Beau Monde Seasoning

Trim Lettuce

Trim leaf lettuce 2 to 4 inches for eating and rapid regrowth.

A salad vegetable grown in almost every garden, leaf lettuce is also called loose-leaf lettuce. Some types of lettuce you may plant include romaine or cos with their upright, long heads, small, soft butterhead varieties, crisphead or iceberg lettuce, and asparagus or stem lettuce. Knowing trim your lettuces while still growing them in your garden or after harvesting will help your lettuce last longer and increase the quality, flavor and presentation of your produce.

Instructions

1. Use sharp garden scissors or shears to trim 2 to 4 inches from your lettuce leaves in the garden when they have grown 6 to 10 inches tall or cut your lettuce carefully to the crown, or the point where the lettuce root joins the stem at ground level.

2. Fertilize and water your lettuce greens after trimming; your lettuce greens will regrow and be ready for trimming again after two to three weeks. "Cut-and-come-again" represents this process of growing continuous harvests of lettuce, meaning that you do not have to wait until harvest time to enjoy your produce.

3. Cut off all brown leaf tissue, called "tipburn," from your lettuce. Tipburn is a disease where the tips and edges of the leaves decay from uneven watering during the high temperatures of summer. The rest of the lettuce will not be harmed when you remove the leaves with tipburn. Prevent tipburn by watering your lettuce lightly but frequently to keep the soil evenly moist.

4. Trim soft lettuces after harvesting by removing damaged, discolored leaves. Soft lettuces include butter lettuce, Bibb and leaf lettuce.

5. Tear lettuce leaves into bite-size pieces when preparing them for a meal ahead of time rather than cutting them with a metal knife; otherwise, the lettuce leaf edges will rapidly become brown. Ascorbic acid oxidase also releases when you cut or chop lettuce with a knife, destroying its vitamin C content.

6. Trim the butt of crisphead lettuce, like iceberg lettuce, to within 1/8 to 1/4 inch of the bottom leaf when preparing lettuce for public exhibits, such as vegetable shows. Trim the heads of Bibb lettuce varieties and romaine lettuces by removing damaged, old leaves. Briefly soak the lettuces in water, spray them carefully with water, and then store the lettuces in a dry, cool area until ready for the vegetable show.

Tags: your lettuce, leaf lettuce, after harvesting, from your, from your lettuce

The Best Way To Take Vitamin B12

Vitamin B12 is one of the most essential vitamins within the B-vitamin family. Many doctors and natural health care practitioners use vitamin B12 to help seriously ill or weak patients. This vitamin works best when taken with other B-vitamins, but it can also work very well taken alone.The best way to take vitamin B12 really depends on the person and his needs so I am going to address different needs.

Shots

Vitamin B12 shots are used by doctors to give a specific dose of this vitamin to their patients. This is needed when a person has poor digestion or other health problems, making it difficult to absorb vitamin B12. The shot is concentrated and administered directly into the bloodstream. This method of treatment is quite effective, but it is not the best method for everyone. These shots can only be administered by a doctor.

Liquid

Vitamin B12 can also be taken in liquid form. This method is great for people who may have a few digestive issues, but they don't have serious health problems to warrant a prescription. If a person is worried about absorption, then taking liquid vitamin B12 is the best option to ensure that the right level of nutrients is received.

Pills

Vitamin B12 can be taken in pill form either combined with a multi-vitamin, other B-vitamins or by itself. Pills tend to take longer to dissolve in the body so this method is best for people who are healthy and have a normal digestive system. A person with a truly healthy digestive system will have three bowel movements per day. In order to promote a healthy digestive system, a person can take probiotic supplements and take steps to become regular.

Benefits

There are many benefits of taking Vitamin B12 a specific way. Liquid vitamins are generally the best for most people because of the absorption rate, but if you are a person who needs to ensure that you get the right dosage then B12 shots are the best. If you suffer from anemia, fibromaliyga or any other health problems, the shots will probably be the best option for you. Vitamin B12 is an essential vitamin for energy.

Dosage

In order to really feel the effect of vitamin B12, the dosage should be 50 mg or higher. In some cases, the shots have very high doses, but this is because these shots are meant for specific health problems. The results can clearly be seen soon after a shot because a person will notice a big difference in how he feels right away. Most pills and liquid supplements contain adequate levels of vitamin B12.

Tags: health problems, digestive system, best option, digestive system person, ensure that, ensure that right

Make Poached Eggs In The Oven

Poached eggs are an ingredient in many recipes.

For such a simple little piece of food, preparation of an egg can be complex. Not only do you have all the different ways to prepare an egg, fried, scrambled, poached, and hard- and soft-boiled, you also have the variations within the classifications, like sunny-side up or wet scrambled eggs. A poached egg, often considered more of an advanced technique of cooking, is in truth quite simple to prepare.

Instructions

1. Turn an oven burner on high. Pour the water into the saucepan, place the saucepan on the burner and cover it. Wait for the water to boil.

2. Heat the oven to 400 degrees Fahrenheit. Spray the cups of the muffin pan lightly with cooking spray.

3. Place 2 tbsp. of hot water into each cup in the muffin pan. Crack one egg into each cup.

4. Bake for seven to nine minutes, depending on desired hardness. Remove the eggs from the cups by running a knife between the edge of the cup and the egg, and then spooning the egg out.

5. Place the egg on a plate covered with a paper towel; dab the top of the egg with another paper towel to remove any excess water.

Tags: into each, paper towel, water into

Recipes For Apricot Jam

Apricots are delicious when eaten fresh, dried or baked in cobblers. Apricots are particularly tempting when made into a thick, fruity jam and spread on buttered toast for afternoon tea or even breakfast. After processing your freshly-made apricot jam, the orange colored jars of look attractive sitting in your pantry. Apricot jam is simple and easy to make, and when compared with store-bought apricot jam, cannot be surpassed for flavor or texture. Jam-making doesn't require fancy equipment, just a few basic utensils: a heavy steel saucepan (not aluminum), a measuring cup and mason jars or recycled jam jars.

Apricot Jam Recipe 1

Ingredients:

5 cups of pitted, peeled and chopped apricots

6 1/2 cups of white sugar

Juice of two freshly-squeezed lemons

Dried pectin of choice (follow directions on the box) plus 2 tbsp. of white sugar

Method

Place into the heavy pan the apricots, sugar and lemon juice, allowing the ingredients to sit for 2 hours to bring out the full flavor of the apricots.

Bring to a boil over medium heat to prevent scorching. Boil for 5 minutes.

Skim off any scum that forms on the top of the boiling jam.

Add the pectin with 2 tbsp. of white sugar and boil for a further 2 minutes.

Remove the saucepan from heat and allow the jam to cool for 5 minutes.

Fill the hot sterilized mason jars with your freshly made jam to within a 1/2 inch of the top.

Place sterilized lids on the jars and screw on the bands.

Process the jars in a water bath for 10 minutes, cool and store in the pantry.

Unprocessed jars of apricot jam should be stored in the refrigerator to prevent spoilage.

Apricot Jam Recipe II

Ingredients:

6 cups of pitted, peeled and chopped apricots

1/4 cup lemon juice (bottled or freshly squeezed)

5 cups of white sugar

Dried pectin (Sure-Jell, Certo: follow directions on the box)

Method

Combine the apricots and dried pectin/sugar mixture and bring them to a rolling boil.

Add the rest of the white sugar and boil over medium heat for 5 minutes.

Test for jell by testing a teaspoon of hot jam on a cold saucer. After 1 minute, if the jam wrinkles when it's touched, it is ready.

Remove the jam from the heat and allow to cool for 5 minutes.

Fill hot, sterilized jars with jam to within 1/2 inch of the rim.

Place sterilized lids and bands on the jars.

Process the jam in a hot water bath for 10 minutes.

Allow the hot jars of jam to cool naturally and undisturbed before storing them on the pantry shelf.

For best flavor and texture, consume produce within 6 months.

Tags: white sugar, allow cool, allow cool minutes, Apricot Recipe, Apricot Recipe Ingredients, bath minutes

Pluck Feathers From A Turkey

Pluck Feathers From a Turkey

Turkeys are a popular holiday dish. They are large and will feed a lot of people. Hunters and their families may opt to kill their own turkey for Thanksgiving, a family get-together or a celebration. After the kill, you can do one of two things to get rid of the feathers: Skin the turkey or pluck the feathers out. Plucking the feathers takes a bit more time and is messier, but it leaves the bird succulent and juicy.

Instructions

1. Unless you're field-dressing the bird, dip the turkey in hot water and place it in the sink, on a large cutting board or on a large surface that can get messy.

2. Grab 3 to 5 feathers at a time around the base of the feathers.

3. Pull hard until the feathers are released from the skin. They'll come out more easily if the turkey has been dipped in hot water.

4. Put the feathers in a designated trash receptacle.

5. Repeat until the turkey is left with bare skin.

6. Rinse the turkey.

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Substitutes For Ground Nutmeg

Use the right spices when substituting ground nutmeg in your recipes.

Nutmeg is a spice that comes from the nutmeg tree's fruit pit. It has a slightly sweet, somewhat nutty taste and is used for baking and in cooking dishes that demand its unique flavor. If you do not have ground nutmeg on hand, there are alternatives to use in its place. While some spice substitutions suggest how much to use teaspoon for teaspoon, for those that do not, Better Homes and Gardens recommends using half the amount that your recipe calls for and adding more to suit your taste.

Mace

Both mace and nutmeg come from the fruit of the same tree. While nutmeg is made from the seed, mace is made by grinding the coating or covering of the seed. This makes them very close in flavor. However, mace is slightly more bitter than nutmeg. For every 1 tsp. of nutmeg your recipe requires use 1 tsp. of mace.

Ground Cinnamon

Ground cinnamon is one of the more commonly used spices that is interchangeable for ground nutmeg. It has a distinctive, sweet flavor and often is used for baking. Sse 1 tsp. to 1 1/2 tsp. of cinnamon in place of every 1 tsp. of ground nutmeg requested in the recipe.

Apple Pie Spice

Apple pie spice is a combination of spices, including cinnamon, nutmeg, cloves, ginger and allspice. Because most of these spices are a suitable substitution for nutmeg, this works as a replacement in most recipes that call for nutmeg or nutmeg and cinnamon.

Whole Nutmeg

Nutmeg is sold in both ground and whole form. If you do not have ground nutmeg on hand, grate a whole nutmeg to use as a replacement. Grated whole nutmeg is the equivalent of 2 to 3 tsps. of ground nutmeg and will have a fresher taste.

Allspice

Allspice is another spice that is a useful substitution for ground nutmeg. It has a taste that is similar to a combination of nutmeg, cinnamon and cloves. When using it in your recipe, ground allspice is used teaspoon for teaspoon for ground nutmeg.

Ground Ginger

Ground ginger often is used in baked goods and is one of the spice that can replace ground nutmeg in a recipe. It has a sweet, spicy flavor and like nutmeg, works well in both dessert and savory dishes.

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Ideas For Cottage Cheese

Cottage cheese makes a healthy snack.

Cottage cheese is a soft, mild-tasting cheese that is primarily composed of chunks, or curds. A versatile product, cottage cheese has many health benefits; according to the Health Mad website, cottage cheese is high in protein and calcium and low in fat, calories and carbohydrates. Available in many forms, such as low-fat and fat-free, cottage cheese can be eaten in a wide variety of tasty ways.

Fruit

Cottage cheese makes a great companion for fresh or canned fruit. Simply add sliced bananas, strawberries, grapes, pineapple chunks, fruit salad or any other fruit you prefer to a serving of cottage cheese. Enjoy this mixture as breakfast or a midday snack.

Nut Butter

Dietriffic.com recommends mixing a tablespoon of nut butter, such as almond butter, into a 1/2 cup of cottage cheese to eat as a snack. This tasty, protein-packed combination is digested slowly, keeping you full and amounts to between 200 and 300 calories.

Smoothies

Adding this soft, mild cheese to smoothies is a creative way to enjoy the nutritional benefits of cottage cheese even if you dislike the taste or texture. Combine a serving of cottage cheese with fresh or frozen fruit of your choice, natural yogurt and baby spinach for a healthy breakfast or snack; the flavor of the fruit and not the cottage cheese or spinach, is what shines through.

Meals

Cottage cheese can also be incorporated into larger, savory meals suitable for dinner. While you can browse through a cookbook or look online for recipe inspiration, cottage cheese goes well with shell pasta and can also be used to make protein-rich pancakes, quiche, savory pies, hot dips, which work well as appetizers, loafs and casseroles.

Homemade

Try your hand at making your very own cottage cheese at home. Many simple recipes are available; the Food Network recipe for Quick Cottage Cheese requires only four ingredients, kosher salt, pasteurized skim milk, vinegar and heavy cream. The skim milk is heated and, after the vinegar is added, the curds and the whey separate. The mixture is then strained, rinsed and dried to create cottage cheese.

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