Make French Bread

French bread is a delicious addition to any meal. Some people enjoy eating their favorite sandwich fixings on French bread. Now there is a way to make this bread in your own kitchen. It is an easy, cost effective way to enjoy this fabulous bread.

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Get out a large mixing bowl and place in it 2 cups of flour, the yeast and the salt. Mix them well.

3. Mix in 2 cups of warm water and combine the mixture until it is well blended using an electric mixer. Use the dough hook attachment to mix better. Use a wooden spoon and stir in as much of the remaining flour as possible.

4. Flour a clean surface and knead your dough using just enough flour to make the stiff dough smooth and elastic. Knead the dough for about 8 to 10 minutes and shape it into a ball.

5. Place your dough in a greased bowl. Turn the dough once after it is placed in the bowl. Cover the bowl, put it in a warm place and let it rise until it is double in size. Take out your aggression by punching the dough down. Divide the dough in half. Turn out onto a lightly floured surface. Again cover and let rise for about 10 minutes.

6. Use a rolling pin and roll each of the halves into a large rectangle. Start from the long side and then moisten the edges with water and seal it. Be sure to taper the ends when done. Sprinkle a large, greased baking sheet with cornmeal. Put the loaves, seam side down, on the prepared baking sheet.

7. Put the egg white into a mixer and beat it lightly, together with 1 tbsp. of water and then brush it on the dough. Cover the dough with a damp cloth. Again set it aside and let it rise until it is nearly doubled for about 35 to 40 minutes.

8. Make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf, using a very sharp knife. Put the bread in your heated oven for 20 minutes. Take it out and brush it with the egg mixture. Put it back in the oven for another 15 to 20 minutes. Remove the bread from the baking sheet and cool it on a wire rack. Let cool and then enjoy!

Tags: about minutes, baking sheet, bread your, French bread, rise until

Make Cucumber And Onion Raita

Mint is sometimes added to raita.

Raita is a cool yogurt sauce that comes from northern Indian cuisine. It is often paired with heat-based sauces like mango chutney for contrast. Diners often use raita as a sauce to dip their appetizers in, such as samosas (fried pastry pouches filled with potatoes and peas) and papadums (ultra thin and crispy bread made of lentil flour). Raita is also eaten along with the main meal to cool the palate between the spicy Indian dishes. Raita is easy to make at home and can be prepared in many different ways, including raita from a base of cucumber and onion.

Instructions

1. Pour off any excess liquid if the yogurt has separated at all. Put the yogurt in a bowl and mix with a spoon. Set aside.

2. Peel the cucumbers with a knife or a potato peeler. Slice lengthwise with a knife and remove the seeds with a small spoon. Finely dice the cucumbers. Next finely dice the onion. Then cut off the stems of the green chilies and slice lengthwise. Remove the seeds and finely dice. Finely chop the mint leaves. Set aside.

3. Slice the lemon in half. Squeeze the juice into a glass, either with your hand or a juicer. Then fish out any seeds that may have fallen into the glass. Set aside.

4. Add the cucumber, onion, green chili and mint to the yogurt. Mix well. Add lemon juice and mix well. Add salt, pepper, sugar and ground cumin to taste. Cover the bowl tightly and refrigerate the mixture for at least one hour. Otherwise, you can store the raita in the refrigerator for about two days.

5. Put the raita in small, attractive individual bowls for serving; raita is a side sauce, after all. If you wish to garnish the bowls of raita, add some fresh chopped coriander leaves, a sprinkling of toasted cumin seeds or a dash of ground garam masala. Garam masala is an Indian spice blend that often includes clove, cinnamon, black pepper, green cardamom, nutmeg and coriander.

Tags: cucumber onion, into glass, with knife

Trends In Hairstyles

Long, loose, flowing curls make a romantic hairstyle.

Having a trendy haircut is just as important as wearing the latest clothing styles. Trends in hairstyles are influenced by the media and what movie and music stars are currently wearing. Hairstyles reflect not only our personalities, but also our culture.

Hairstyles

Styles in the 1950s were prim and proper. Hairstyles were lacquered in hairspray. Women typically went to the beauty parlor once a week, got their favorite 'do and slept with satin turbans around their perfectly coiffed style. The turbans and satin pillowcases prevented the friction that could make their perfect styles messy. The beehive, ponytail and permanent waves were en vogue during this decade. Men sported hair that was combed back into the style made famous by Elvis Presley. Long sideburns were popular.

Pink foam rollers were a necessity during the 1960s to obtain the short curly styles that were popular. Women slept all night in these cushioned rollers in an effort to maintain their style. Backcombing (or teasing) the hair was the best way to create the pumped-up effect on the crown of the head. Flipping out the ends of your hair, whether it was short or long, and stiffening it with hairspray were necessary to avoid movement of a strand. Long, straight, parted-in-the-middle styles were inspired by actress Peggy Lipton, who appeared in the TV cult classic "The Mod Squad" in 1968. This style influenced the late 1960s hairstyles and lasted until the early 1970s. Women still regularly visited beauty shops once a week.

The 1970s was the era of the big afro, permed hair and the long, layered, messy style made famous by Farrah Fawcett, star of the popular TV show "Charlie's Angels." Whether a woman had a long or short hairstyle, she had to include lots of feathered bangs and long layers. This was the beginning of the end for hairspray usage, the messy, "just got out of bed" look was all the rage. Highlighting became the ideal way to put sun-kissed color in your hair.

The popularity of Debbie Harry as lead singer for the group "Blondie" was part of the reason punk, wild hairstyles became a way of life for women in the 1980s. Unnatural hair colors such as red, green and purple became the preferred look. Punky, spiky styles seem to shout to the viewers "look at me," during this decade. Hair gels and crimping irons became necessary accouterments of this age. The term beauty shops morphed into beauty salons.

During the 1990s, the hit show "Friends" was responsible for women of all ages coveting "the Rachel cut." This was sported by Jennifer Aniston, who was one of the lead actresses on the famous show. During this decade, deflated, smooth, flowing hairstyles became the norm. Huge banana clips were used to create up-do's on days when time was of the essence. Designs shaved into buzz-cut hairstyles were in style for the men. During this decade, coloring and perming became popular and accepted for men of all ages.

During the new millennium, some hairstyles are short, croppy and heavily layered. Gels and styling products are used to create pieced, messy hairstyles. Hairspray? What's that? The flat iron is again the most popular hairstyling tool, creating sheets of long, side-parted hair. A long, loose curl, with plenty of long layers is the popular look for special occasions and parties. Men's hairstyles are shorter and in closely cropped layers. Highlights and lowlights are common in both sexes and for every hairstyle.

Care

Healthy, shiny hair is the most important factor in having a great hair style. Wash your hair at least twice a week; some people need to do this every day. Condition your hair as needed, and use a deep conditioning treatment five or six times a year, or more often if you perm, color or use hot hairstyling tools often. Most hairstyles need a trim at least once every six weeks to maintain the proper shape.

Tags: this decade, your hair, beauty shops, During this, hair long, hairstyles became, long layers

Famous French Pastries

Eclairs are a favorite famous French pastry.

Though Americans can choose from almost 100 popular cultural cuisines, French cuisine is one the world's most famous and frequently eaten. One of only six cultures represented in "classical" cuisine, the French are well known for their delicate flavors, especially in their complex desserts. Flaky and light or dense and heavy, foodies with a sweet tooth consistently choose several famous French pastries.

Pate a Choux

Pate a choux is a light, fluffy pastry dough used to make a number of famous French pastries, including eclairs, profiteroles, cream puffs and beignets. Pate a choux dough does not contain a leavening agent (such as yeast or baking soda, but rather becomes fluffy because of its high moisture content. This moisture creates steam, which makes the dough rise. Eclairs and profiteroles are traditionally filled with custard and are either dipped in chocolate or dusted with sugar, while cream puffs are filled with whipped cream and beignets are fried.

Petit Fours

Petit four is French for "small oven," so described because of the pastry's resemblance to a miniaturized cake. Typically made with two layers of cake filled with buttercream and dipped in chocolate, these dainty pastries are approximately 2 cubic inches.

Crepes

Crepes are a versatile French pastry. They can be savory---such as when filled with smoked salmon and cream cheese or eggs and cheese---or sweet---a popular preparation is chocolate, strawberries and whipped cream---and eaten for breakfast, lunch, dinner or dessert. They are made from a thin batter, spooned into a flat pan and cooked on the stove, similar to pancakes.

Buche de Noel

Buche de Noel, or "Christmas log" is a traditional French pastry dating from the 1800s. French chefs created this cake, which is a thin sponge cake iced with buttercream, rolled into a cylinder and iced to resemble a log, to represent the French custom of burning a Yule log.

Brioche

Though Americans would likely consider brioche more of a bread than a cake, it can't be excluded from the most famous French pastries. Immortalized by the ill-fated French Revolution-era queen Marie Antoinette, it was actually brioche---not cake---she mentioned in her response to the starving poor: "Let them eat brioche," she said. The irony of that statement, of course, is that this enriched, egg-and-butter-rich bread was far beyond the grasp of the commoner.

Croissant

Pronounced "kwass-aunt," this flaky, buttery breakfast pastry is made by repeatedly rolling out and folding a yeast dough. Often filled with chocolate, almond paste or sausages, croissants are time-consuming, high in calories and expensive---but worth it for the occasional treat.

Tags: filled with, famous French, French pastries, French pastry, Buche Noel, cream puffs, dipped chocolate

Flavored Cooking Oils

Flavored cooking oils are ideal to enhance the flavor of a dish through infused ingredients such as herbs or spices. While you may find a variety of flavored cooking oils at a specialty or grocery store, some may be pricey, especially if they are made of imported ingredients. To save money, you can make your own flavored oils at home using simple ingredients and herbs from the store.

Adding Flavored Cooking Oils

Flavored cooking oils can be used on a variety of meats and vegetables, and are often an important ingredient in marinades and salad vinaigrettes. Cooking oils infused with special herbs are also necessary, depending on the type of dish you are cooking.

For lamb roasts or other meats, Italian or Mediterranean cooking oils come infused with garlic, basil, thyme and rosemary and add a fragrance and taste during the cooking process. Some French oils come infused with truffles, but the cost may be prohibitive for everyday use. Simple garlic-infused cooking oils add flavor to any dish, without the trouble of peeling and chopping this ingredient.

Grilling and Roasting With Flavored Oils

Brush flavored cooking oils on vegetables such as peppers, squash, zucchinis, tomatoes and potatoes and grill or roast them for a delicious side dish. Grill or roast them on each side until done, and lightly season with salt and pepper.

Making Cooking Oils

To create your own cooking oils, start with extra-virgin olive oil and any herbs or ingredients you would like. The most popular herbs to add to olive oil include dried basil and rosemary, which are perfect to use on top of chicken, lamb or fish in Mediterranean dishes. Garlic is often incorporated in many cooking oils, not only for heart health, but also for its abundance of flavor.

Make your own infused oil by warming a desired amount of olive oil for only a few minutes and add crushed garlic gloves or sprigs of your favorite herb and allow to infuse for a few minutes. If you prefer a stronger cooking oil flavor, leave the ingredients in the oil during use. You may also strain the garlic or herbs out of the oil, which will keep it subtle for use on a variety of dishes.

Flavored oils should be refrigerated after use, and not kept longer than a week.

Tags: cooking oils, infused with, come infused, come infused with, cooking oils, cooking oils, flavor dish

Make Almond Meal Or Flour

Make Almond Meal or Flour

Almond meal, also referred to as almond flour, is nothing more than ground almonds, the same as any nut meal or flour. You can make it at home in just a few minutes with some basic kitchen equipment. It's a great substitute for regular flour, particularly for those who suffer from gluten allergies. This recipe yields approximately one cup of almond meal or flour, but can easily be doubled or tripled if necessary.

Instructions

1. Measure out ½-cup of whole almonds, preferably unblanched, although blanched may be used if necessary. Unblanched almonds are more nutritious, as they still have their skins on. Place them in a clean coffee grinder, and cover with the lid.

2. Pulse the coffee grinder several times by pushing the "on" button, holding for a second, and releasing. Continue until you are left with a coarse, medium-fine texture.

3. Empty the almond meal from the coffee grinder into a clean flour sifter. Use a dedicated sifter for this purpose that has never come into contact with gluten products. Gluten can contaminate the almond meal, making it unsuitable for cooking or consumption if you have a gluten allergy.

4. Place any large chunks of almonds back into the grinder, process again until they are the desired texture, and then add to the sifter with the rest of the meal.

5. Sift all the almond meal into a clean glass or plastic container with lid. Label the container with the contents and date, and store in the refrigerator for up to thirty days before discarding any unused portion.

Tags: almond meal, coffee grinder, container with, into clean, Make Almond, Make Almond Meal

Eat Oysters On The Half Shell

Oysters on the half-shell are a common treat in many countries.

You invited that pearl of a woman on a first date. You've selected an elegant restaurant and are only a little stunned when she orders an appetizer to share. It's a tray of raw oysters on the half shell, which the waiter assures you are very fresh. You've never tried them before but have heard tales about the slimy things. You try not to panic. Keep the conversation light-hearted as you order the rest of the dinner items. Then, when the tray of oysters nested in ice arrives at your table, bravely indulge in these delicious delicacies.

Instructions

1. Smile when the platter of fresh oysters is placed on your table. They'll often be surrounded with sauces and lemon slices for you to use, so the presentation is pleasing to the eye. Graciously thank your waiter, and take a small sip of water to calm any apprehension.

2. Select your first oyster. If you're with another person, such as in the first date scenario, offer her the opportunity to select first. Choose the smallest one on the tray if possible. Hold it lightly between your thumb and first two fingers.

3. Squeeze a slice of lemon over the entire oyster. Add a small dollop of cocktail sauce or Tabasco, horseradish or any special sauce a chef might have prepared to accompany the dish.

4. Pry the oyster away from its shell carefully and without poking it. Use the small fork that is typically provided. Do this gently so you don't inadvertently cut into the oyster itself. Simply loosen it at the areas where it's still obviously secured to the shell. Do not react by shrieking if it should squirm. (Sometimes the lemon juice causes this to happen.)

5. Tip the narrowest end of the shell into your mouth. Alternatively, you can lift the oyster off with the fork and place it directly onto your tongue. Hold it a brief moment in your mouth as you savor the flavor of the oyster in the various juices. Chew it with one or two very soft bites or simply swallow it whole. Note that if you do bite into it, you might feel a little grit -- this is normal. You can remove the sand discreetly with a wipe of your napkin.

Tags: first date, oyster with, tray oysters, your mouth, your table

Prepare A Turkey For Thanksgiving

Producing a moist, golden brown bird takes some time and attention.

Cooking a turkey the right way is just a matter of following some simple steps. It will take some time and attention to produce the moist, golden bird you're looking for, but no exotic culinary skills are required.

Instructions

1. Thaw the turkey (if you're using a frozen bird) for four days in the refrigerator. When the bird is thawed, take off the wrapping and remove the neck and bag of organs. Rinse the turkey thoroughly inside and out. Preheat your oven to 350 degrees and coat the bottom of the roaster with olive oil. Pat the turkey dry and place it in a roaster, breast side up. Tuck the wings behind the bird, out of the way.

2. Rinse the celery, onion, green pepper and carrots, then chop them into large pieces. Place them inside the cavity of bird and close the opening so that the vegetables will steam while roasting and keep the turkey moist.

3. Combine 1/4 cup olive oil with 2 tbsp. red wine vinegar and minced garlic. Mix and rub the mixture all over exposed parts of turkey. Add salt and pepper and place the bird in the oven. Baste the turkey every 15 or 20 minutes to keep it moist and let the bird brown. When it's browned enough, take aluminum foil and make a tent over the turkey and let it cook.

At 350 degrees, a large turkey will take about three to five hours to cook. After two hours, start taking its temperature every half hour. The internal temperature must reach a minimum of 165 degrees, but 170 to 180 is recommended. You can tell when the bird is done when its juices run clear and its legs and wings almost fall off.

4. Remove the turkey from the oven when it's done. The bird should rest for 15 to 20 minutes before carving. Using a large spoon, remove the steamed vegetables from inside the and discard them. Carve the turkey and serve!

Tags: moist golden, some time, some time attention, time attention, will take

Make Chicken Crostini

Crostini is an elegant appetizer.

The word crostini means "little toasts" in Italian. Crostini is a versatile appetizer, as it can be topped with an endless variety of savory ingredients. When preparing chicken crostini, freshly cooked chicken breast is optimal. However, rotisserie chicken purchased from a grocery store is an excellent stand-in.

Instructions

1. Slice the baguette into 1/2-inch thick rounds and place on baking sheet.

2. Set broiler to high and place baguette slices under broiler for 1-1/2 minutes on each side, using tongs to flip the slices; they should be crispy and golden brown. Remove from broiler and allow baguette slices to cool.

3. Combine diced chicken, chopped onion, olive oil, balsamic vinegar, thyme, basil, salt and pepper in mixing bowl. Stir to combine.

4. Top each baguette slice with the chicken mixture, making sure each slice receives the same amount.

5. Crumble goat cheese on top of the chicken crostini and serve.

Tags: baguette slices

Make A Simple Italian Salad

Serve your salad in a platter with tongs for grasping various components

It may look like a complicated antipasto, but you can create an Italian salad platter of meats, vegetables and cheeses within minutes. A simple Italian salad is attainable with a combination of jarred and fresh ingredients that you can purchase from the grocery store, and adding or subtracting items, based on dietary preferences. If you are interested in preparing a flavorful appetizer that adds vibrant color to your table and lends itself to family-style dining, create a simple Italian antipasto.

Instructions

1. Chop the bottom off two hearts of romaine lettuce with a serrated knife. Separate the leaves and rinse them in cold water in a colander or salad spinner to remove dirt. Pat the lettuce dry with paper towels. Chop the lettuce into edible-size pieces and place on a platter.

2. Chop 1/2 of a red onion into 1/4-inch pieces and sprinkle the onion on top of the romaine lettuce. Arrange whole cherry tomatoes around the platter.

3. Drain 12 oz. of artichokes, 8 oz. of roasted peppers and a 5 oz. jar or pepperoncini. Add the vegetables to the platter.

4. Cut 1 cup of Fontinella or Asiago cheese into 1/2-inch chunks and disperse around the lettuce.

5. Layer slices of prosciutto, soppressata, capicola and Genoa Salami on top of provolone cheese. Roll the meats and cheese. Slice the roll of meat and cheese horizontally into 1/2-inch wide strips. Place the strips around the salad.

6. Pour 1 cup of olive oil, 1/4 cup of balsamic vinegar and 3 tbsp. of lemon juice in a small bowl. Add 1 tsp. of salt and 1 tsp. of pepper. Whisk the ingredients to make the dressing. Drizzle the dressing over the salad with a spoon.

Tags: into 2-inch, Italian salad, lettuce with, romaine lettuce, salad platter, simple Italian

Vodka Sauces

Vodka makes a good martini -- and a good sauce.

Although vodka is a colorless and nearly odorless alcohol, it can be used in cooking to enhance flavors that you cannot taste otherwise. These flavors are alcohol-soluble and are only released when they come in contact with alcohol. Tomatoes have such an alcohol-soluble flavor. However, alcoholic beverages such as wine or brandy have their own distinct flavors to contribute. To avoid the culinary competition, make your sauces with vodka instead. The alcohol burns off during cooking and you are left with a rich and complex dish.

Simple Vodka Sauce

Most vodka sauces combine olive oil or butter with vodka and canned tomatoes. This is a basic sauce that can be customized to your preference. Add additional herbs such as parsley and basil, or even sausage, if you like. Brown 1 chopped onion in a stick of butter until soft. Add 1 cup of vodka and simmer for 10 minutes. Stir in two 28 oz. cans of crushed tomatoes and 1 tsp. dried oregano; cook for 30 minutes. Add 1 cup heavy cream and cook for an additional 30 minutes. Serve over pasta or stuffed cabbage.

Vegan Vodka Sauce

To make a vegan vodka sauce or just a more diet-friendly meal, replace the heavy cream contained in most vodka sauces with a nondairy option. Although you can buy almond milk, make it fresh for best results. Rinse 1/4 to 1/2 cup of almonds. Add fresh water to cover; soak overnight. Drain the almonds and place them in a high-speed blender with 2 cups of pure spring water. Blend for a minute or so. Strain the milk through cheesecloth or use a nut milk bag. Set aside 2 cups of milk for the sauce. In a medium saucepan, saute 10 cloves of garlic along with 1 chopped onion in 2 tbsp. of extra virgin olive oil until soft. Add 1 28-oz. can of crushed Roma tomatoes and 1 tsp. of crushed red pepper; simmer for 10 minutes. Add 1/4 cup nutritional yeast, 1/2 cup of vodka and the fresh almond milk. Simmer for 30 minutes and season with salt, freshly ground black pepper and dried basil to taste.

Strawberry Vodka Sauce

Vodka not only complements tomatoes; it also goes well with fruit. This sauce is a good topper for ice cream or shortcake. Chop a dozen large strawberries. Toss with 1/4 cup sugar and let sit until the strawberries release a good quantity of juices, about an hour. Heat 2 tbsp. of butter in a medium skillet. Throw in 1/3 cup of coarsely chopped raw walnuts. Lightly brown and add strawberries and juices. Stir in 1/3 cup of vodka and bring to a boil. Reduce to simmer and cook for about five minutes to let alcohol cook out. Cook the sauce slightly before serving. Try this sauce with cherries or peaches for a change.

Vodka Martini Sauce

Martinis are not just for happy hour. This vodka martini sauce works well with lobster or scallops. Place 1 tbsp. of crushed fresh green peppercorns, 4 chopped shallots and 1/2 cup of vermouth in a small saucepan. Bring to a boil and reduce heat. Allow to simmer for 5 minutes; reduce until thickened. You should have approximately 2 tbsp. remaining. Over low heat, whisk in 6 tbsp. of butter slowly in 1/2 tbsp. increments. Stir continuously; the sauce will emulsify. Be sure to keep the heat low to keep sauce from separating. Stir in 1 tbsp. of lime juice, 2 tbsp. of vodka, and 1 tbsp. of chopped parsley. Remove from heat and keep warm until you are ready to serve. Garnish your finished dish with sliced green olives. Note that this sauce is not cooked much after the vodka is added so that alcohol still remains.

Tags: Vodka Sauce, almond milk, chopped onion, heat keep, heavy cream, sauces with, simmer minutes

Food Ideas For A Party Platter

Food Ideas for a Party Platter

One of the most important aspects of any party is the food. Whether you are holding a large bash or an intimate soiree, plan a food platter that will please party-goers' palettes, regardless of their preferences. Serve plenty of fruit and vegetables for your vegetarian friends, and dairy-free options for loved ones who may be lactose intolerant. By serving a wide variety of treats, you will make all of your guests feel welcome and satisfied.

Fruit and Cheese Platter

If you are holding a sophisticated and classy affair, prepare a fruit and cheese platter, complete with a wide variety of cheese and seasonal fruit. Choose a soft-ripened cheese such as brie, a semi-soft cheese such as bleu and a few hard cheese options, such as cheddar and Swiss. Place the entire brie wheel on the tray and provide knives for cutting. Slice or chunk semi-soft and semi-hard cheese before serving. For the tastiest fruit, serve varieties that are in season, such as pears and apples in the fall. Bunches of green and purple grapes complement cheese trays while providing a pop of color. You can also serve bowls of dried fruits, such as cranberries, cherries and raisins. Be sure to provide plenty of crackers and bread along with the tray. Wine makes a nice beverage accent to choose platters as well.

Sandwich Platter

With so many varieties to choose from, sandwiches are the perfect addition to any party platter. Instead of serving basic sandwiches such as peanut butter and jelly and grilled cheese, delight your guests with gourmet options. Make sandwiches on a variety of breads, such as tuna salad on rye, roasted vegetable on focaccia and ham and brie on french rolls. Mix it up by serving hot panini, wraps, and pinwheels, which are tortillas that are filled with meat and cheese, rolled, and cut into wheel shapes. If you are hosting an elegant luncheon, serve traditional cucumber and cream cheese sandwiches, delicately cut into little squares or triangles. Serve the sandwiches with a variety of spreads, such as sundried tomato, pesto, hummus and spicy mayonnaise, so that guests can customize their selections.

Finger Foods Platter

Serving a finger food platter allows guests to socialize and relax while they munch on a mix of party treats. Get creative when planning your finger food menu, and consider making miniature versions of classic favorites, such as quiche and crab cakes. Deviled eggs make filling appetizers, and can be fancied up with the addition of sliced black olives on top. For an Italian-themed party, serve focaccia bites and calzones, and make guests' mouths water with wontons and fresh shrimp summer rolls during a soiree with an Asian flair. For vegetable lovers, serve stuffed mushrooms or refreshing watermelon and tomato skewers drizzled with olive oil and balsamic vinegar.

Tags: cheese such, finger food, Food Ideas, Food Ideas Party, food platter

Bake Low Carb Cookies

Bake Low Carb Cookies

Low-carb dieting is a great way to lose weight, but it requires dieters to forgo almost all sweets and bread-based foods. As a result, maintaining results can be difficult because there is little room for slipping before the pounds pile back on. If you miss dessert more than you can stand, try substituting delicious low-carb treats for the traditional cakes or cookies. In this article, we will discuss bake low-carb cookies.

Instructions

1. Preheat oven to 350 degrees F.

2. Stir together almond flour and cooking-friendly sugar substitute. Make sure that the two ingredients are completely mixed before you move on to the next step.

3. Mix in butter, egg and vanilla. Blend all the ingredients until there are no lumps and the batter is smooth and uniform in color.

4. Spray cookie sheets with nonstick cooking spray. This will make the cookies easy to remove when they are done baking.

5. Use the spoons to form 1-inch balls. Scoop a spoonful of cookie dough with one spoon and then push it off the bowl of the spoon with the other spoon. This will result in round cookie balls on the cookie sheet.

6. Place the balls about 2 inches apart on the cookie sheet. As they bake, the cookies will spread slightly. This prevents them from turning into one big cookie.

7. Flatten each ball with the fork. Press down on the top of a cookie ball with the tines of the fork, then do the same thing in the other direction to make a pretty cross-hatch pattern on the top of the cookie.

8. Bake for 8 minutes. The cookies are done when they are set but not brown. Once they have cooled, enjoy!

Tags: Bake Carb, Bake Carb Cookies, ball with, Carb Cookies, cookie sheet

Make Chamomile Tea

Chamomile tea is best known for its calming effects. At Starbucks, it is even marketed as the "calm" tea, which is appropriate because it soothes the body and relieves the mind of anxiety. Originally used by Egyptians as medicine, it has now gained worldwide acceptance and is one of the more popular teas that people enjoy. When brewed, chamomile tea has a subtle yellow tinge to it. Herbal teas are believed to have beneficial effects— the infusion of herbs, known as tisane, promotes wellness. Chamomile has anti-inflammatory benefits as well. Also, compared to other teas, chamomile is a sweeter brew and is not too bitter. Naturally, it is caffeine-free and can even help people with sleeping problems. It is a great drink anytime of the year, and is particularly relaxing during days when you are sick. Here are the steps to a more relaxed and calmed you by creating your own chamomile tea.

Instructions

Make Chamomile Tea

1. Bring water to a boil on the stove.

2. Pour water in a teapot. The easiest way is to make this tea is by buying chamomile teabags at your local supermarket, but if you prefer homemade, place dried or fresh chamomile flowers in a tea infuser and drop into the water. Steep for about three minutes.

3. Stir in honey and crushed mint leaves to add flavor and sweetness. Pour into teacups.

4. Serve and enjoy with dessert, shortcakes and other kinds of pastries. Enjoy while hot.

Tags: Make Chamomile

Make Chirashi Sushi

Chirashi sushi is essentially scattered sushi on a bed of rice. Chirashi allows you to enjoy the tastes of a traditional sushi roll without the work. This casual dish does not have a fixed recipe and can be a main course or appetizer. Traditionally nine toppings are used but you can add whatever is available.

Instructions

1. Prepare rice as you would for sushi. Use about 2 cups of rice for this dish.

2. Choose your toppings and shred. Your toppings may include a variety of vegetables, eggs, nori, cooked and raw sushi-quality seafood as well as cooked meat. The variations you can try are endless. Be creative when choosing the toppings.

3. Prepare the toppings for the dish. Depending on what you plan to use, you may need to do additional cooking. Vegetables may need to be cooked until softened while eggs may need to be cooked enough to cut the pan.

4. Fill half of the serving bowl with the sushi rice. If you choose to add a vegetable or vinegar mix to the rice, do so before you transfer the rice to the serving bowl.

5. Add the toppings to the top of the rice. Presentation is everything with this dish. Arrange the toppings so that the dish is visually appealing. Add one topping at a time for a layered look.

Tags: need cooked, serving bowl, sushi rice, this dish

Easy Party Dips

If you're no Julia Child but want to make a great impression with your party dips, then you are going to love some of the ideas you'll find here.

The Oldies but Goodies

Those dips you enjoyed as a kid at every reunion or football party are still great today.

Anyone can make a simple Rotel dip. Dice a block of Velveeta cheese into one inch cubes. Place in a large bowl, cover with one can of Rotel tomatoes and microwave until it is completely melted, remembering to stir occasionally. This dip needs to be served hot. If you're taking it to a friend's house, combine your ingredients at home then wait until you arrive to put it into the microwave.

Nothing is easier to prepare than a ranch dip. Take one container of sour cream, mix with one package of ranch dip mix found at any grocery store . Serve chilled. It's that easy. It's also delicious.

Make it Look Hard

Some of the easiest party dips look as though you spent half the evening in the kitchen preparing them.

One such dip is a Mexican chip dip that is great for football parties or as a complement to a great Mexican dinner. In a medium-sized bowl, combine one package of cream cheese with one container of sour cream. Mix well so that there are no lumps in the cream cheese. Add one package of taco seasoning and stir. Pour into a small casserole dish and top with shredded sharp cheese and fresh diced tomatoes. Serve with chips or Ritz crackers.

Avocado dip also is easy to make. Peel one avocado and combine with two or three tablespoons of sour cream, one small onion, garlic powder to taste and a quarter cup of salsa. Mix and serve with tortillas.

Have Fun With Seafood

Seafood dips are among the easiest recipes to follow. They are always a favorite among guests as well.

Crab dip is one of the quickest to make. Combine one 12 oz. package of flaked imitation crab (or a can of real crab) with a quarter cup of salad dressing. Add half of a small chopped onion and one chopped stalk of celery. Combine with two teaspoons of lemon juice, one teaspoon of vinegar, a dash of onion powder, salt and pepper.

Here's an easy shrimp dip recipe that will leave guests begging for more. In a medium bowl, blend one package of cream cheese, a quarter cup of mayonaise, one can of shrimp, two tablespoons of ketchup, and half of a small, chopped onion.

Refrigerate these recipes until you're ready to serve.

Tags: cream cheese, sour cream, chopped onion, container sour, container sour cream, half small

Begin A Goat Milk Business

The market for dairy goat products is expanding.

The use of goat's milk is steadily growing in the United States because consumers appreciate that it has more protein and less cholesterol than cow's milk. It's also easier to digest. Goat's milk can be used for making cheese, yogurt, ice cream and soap. As of January 1, 2010 the United States had 355,000 milk goats and the Agricultural Marketing Resource Center (AMRC) predicts the market for dairy goat products will continue to expand. However, there are several things you should know before you begin your own goat milk business.

Instructions

Business Plan

1. Do a feasibility study to see if there are any issues that will keep your farm from being successful.

2. Develop a business plan. You will need a business plan if you want to apply for a loan. Building a Sustainable Business: A Guide to Developing a Business Plan for Farms and Rural Businesses is a free online publication from the Minnesota Institute for Sustainable Agriculture.

3. Contact local cooperatives for help with marketing, buying in bulk, funding and other issues. The USDA Rural Business-Cooperative Development Service maintains extensive information for each State on its website.

Regulations

4. Contact your state's Department of Health inspector about regulations controlling the sale of milk in your state.

5. Contact your state veterinarian about scrapie. Scrapie is a fatal disease that affects the central nervous system of sheep and goats. Producers are required to participate in the Scrapie Eradication Program.

6. Contact your state department of agriculture for information about state regulations controlling the sale of raw milk.

Research

7. Research goats before you buy them. Different breeds are known for producing different amounts and kinds of milk.

8. Buy from a reputable breeder. Ask the breeder why he's selling the goat and compare the goat to other animals in the barn.

9. Ask to see the goat's milk records and pedigree, if available.

Housing

10. Provide dry stalls or pens. Make sure they're free of drafts.

11. Provide goats with access to an outdoor pasture or paddock, if possible.

12. Provide a manger that keeps the goat's hay off the ground, and fresh, clean water.

Care

13. Vaccinate your goats against enterotoxemia and tetanus.

14. Use wormers as needed, on the advice of your vet. Different worm infestations require different medications.

15. Control parasites like lice and fleas but consult your vet first since some products shouldn't be used on pregnant or milking animals.

16. Trim hooves every four to six weeks.

Feeding

17.Let your goats browse or graze in the pasture during the summer.

18. Feed the goats hay and grain in the winter. Milking goats should have all of the second cutting alfalfa, clover or trefoil hay they want to eat. In addition, they'll each need about 3 pounds of grain per day.

19. Ensure that your goats have access to a trace mineral salt lick all the time.

Tags: your state, Contact your, Contact your state, your goats, business plan, Business Plan

Cook Fish Escabeche

Escabeche is a type of marinade that is often used for fish. Fish escabeche is a dish most popular in the Philippines, though it is also cooked in Central America, Spain and France. Escabeche differs from other marinades in that it is added to the meat after it is already cooked. The dish is often served cold as an appetizer. In Jamaica, the dish is known as escovitch.

Instructions

1. Clean the fish inside and out with water. If buying the fish from a market, it will already have its guts taken out. You may need to scale the fish by running a sharp knife against the direction that the scales move.

2. Put a small pot on the stove and turn the burner to medium. Pour in the vinegar, sugar and salt and then stir. Gradually mix in the cornstarch and let the mixture thicken. Turn off the burner and set the pot aside.

3. Heat a saucepan on high. Saute the garlic, ginger strips, onions and red bell pepper until the pepper is soft all the way through. Turn off the heat and set the vegetables aside.

4. Heat oil on high in a large saucepan. Fry the fish on each side until it turns golden brown and the skin begins to peel off of sections. This will only take about five to 10 minutes on each side because of the amount of hot oil. Put the fish on a platter.

5. Top the fish with the vegetables. Pour the vinegar sauce on top of the vegetables. Let the fish soak in the flavors of the escabeche for at least 24 hours in the refrigerator.

Tags: aside Heat, each side, Pour vinegar

Making Cider At Home

Making Cider at Home

Choosing the Apples

When choosing the type of apple you want to use, first think about taste. Do you prefer sweeter or tangier? There are websites that describe the tastes and types of apples (see Resources). Experiment with tasting a few from your local supermarket or apple farm. Ask your local produce manager or apple farmer (if you live in this growing region) what is best for making cider. Many ciders contain a mix of apples. Delicious, McIntosh, Honeycrisp and Rome are some popular apples for cider making.

Picking the Apples

Whether you are buying your apples from the store, farmer's market, picking them or even growing your own, ripeness is the most important factor to consider. You also do not want to use apples that are very damaged, overripe or bruised; this will taint the flavor of the cider. Wash and scrub them well prior to pressing.

Choose a Press System

A home fruit juicer can be used to press your apples, but this can be time consuming and labor intensive. The yield of juice per pound is also not very good. It will depend on your budget and how serious you are about making cider. On average, a cider mill and press will run about $500 to $575. Or, you can even make your own. If you are just starting off, use a food processor and a jelly bag (fine cheesecloth bag).

Press the Apples

First, quarter and then puree the apples in your juicer or food processor. Do this in small batches. After pressing, let the fruit sit for about 30 minutes. Then carefully press the fruit through a cheesecloth bag. To make it easier to extract the juice, provide some pressure to the bag with a rolling pin. Do this in a very large, deep dish. Then pour the juice into the vessel in which you want to serve it from, such as a pitcher or bottle. You may need a funnel to transfer the juice from the dish to the vessel.

Cider Safety Tips

Expert cider makers provide some tips to make your cider the best it can be. They are as follows: don't use flavored drops; wash all apples, and scrub them if possible; keep all equipment and surfaces clean and sanitary; use chlorine bleach to sanitize all equipment before each batch of cider; clean up thoroughly after making cider; keep apples and cider cool (less than 40 degrees F) before and after pressing; and finally, store cider in the refrigerator for up to 2 weeks. Freeze what is not used.

Tags: making cider, apples cider, Cider Home, food processor, make your

Types Of Soup Beans

Beans can be used to create a variety of tasty, healthful soups.

According to the USDA, 14 percent of Americans eat dry beans daily, primarily in the western and southern parts of the country. While the consumption of beans is nowhere near the levels they were during the WWII days when meat was scarce, plenty of Americans still use beans in soups, casseroles, salads and side dishes. An excellent source of dietary fiber, protein and minerals that contains little to no fats, beans are an essential part of a healthy diet.

Black Beans

Also known as "turtle" beans because of their shiny, shell-like surface, black beans tend to hold their shape even after considerable cooking time and make a hearty, filling soup. Nutritionally, black beans are a good source of vitamin B1, folate, tryptophan and iron. The beans' rich flavor stands fine on its own, but blends well with spices like cumin, chilies, peppers and spicy sausages. Commonly served with a dollop of sour cream on top, this combination offers a cool pairing along with the spice.

Kidney Beans

Kidney beans, so named for their shape, are a red bean commonly used in chili and minestrone soups. They have an almost sweet flavor, and hold their texture and shape well. They take some time to cook, but cook faster if soaked overnight. They can also be quick-soaked by boiling in water for 10 minutes, then left to sit for two hours prior to cooking. When kidney beans are soaked, cooking time takes approximately 90 minutes. Kidney beans are a good source of calcium, magnesium and potassium.

Great Northern White Bean

The Great Northern has a creamy, light flavor that blends well with sweet, smoky meats like ham and bacon, but the meat can be left out in place of roasted leeks, carrots and fresh herbs like rosemary. The flavor of the Great Northern is not as strong as black or kidney beans and absorbs herbs, spices and strong vegetable and meat flavors well.

Some confuse the Great Northern with the navy bean due to the color similarity, but the navy bean is smaller and oval where the Great Northern more closely resembles the lima bean. Navy beans cook faster due to their smaller size and are commonly used for baked beans, but can be exchanged for the Great Northern in soups as well.

Tags: Great Northern, beans good, beans good source, blends well, blends well with, commonly used

What Is Promethazinedm Syrup Used For

What Is Promethazine-DM Syrup Used for?

Promethazine-DM is a combination of the medications promethazine and dextromethorphan. This clear, yellowish-colored, slightly pineapple smelling liquid is sensitive to light and must be dispensed in a light-resistant container with a childproof cap. Promethazine-DM syrup is prescribed to temporarily relieve upper respiratory symptoms, such as a cough, caused by allergies or the common cold.

Ingredients

One teaspoon of promethazine-DM contains the active ingredients of 15 mg of dextromorphan hydrobromide, 6.25 mg of promethazine hydrochloride and 7 percent alcohol. The inactive ingredients are ascorbic acid, citric acid, D&C yellow #10, FD&C yellow #6, menthol, methylparaben, orange pineapple flavor, propylene glycol, propylparaben, purified water, saccharin sodium, sodium benzoate, sodium citrate and sucrose.

Promethazine

Promethazine acts as an antihistamine. It also is effective as an anti-emetic, meaning it can decrease the feeling of nausea. One of the brand names of promethazine is Phenergan, which is commonly prescribed to prevent motion sickness.

As an antihistamine, which is the desired effect in this medication, it binds to receptors in the body thereby blocking histamine, which is a protein that induces changes in cells causing itching, sneezing and increased mucus production. Promethazine affects the body quickly, within 20 minutes of ingestion. The effects can last from 6 to 12 hours.

Dextromorphan

Dextromorphan is an anti-tussive agent, meaning that it liquefies thick mucus. In this way it acts as a cough suppressant because as the mucus thins the cough reflex is decreased. Dextromorphan is absorbed into the body quickly, so it begins to act within 30 minutes. It can help limit coughs for up to 6 hours.

Conditions

Promethazine-DM syrup should only be prescribed to relieve the symptoms of upper respiratory infections. This includes symptoms of cough, runny nose, sneezing and itchy watery eyes caused by the common cold, flu, allergy or hay fever. It is not effective in treating asthma.

Side Effects

Promethazine-DM syrup can induce several side effects, drowsiness being the most pronounced. Promethazine is often prescribed as a mild sedative. In addition, patients may feel dizziness, dry mouth or fatigue.

Cautions

Because this medication can cause drowsiness, do not consume alcohol while taking promethzine-DM syrup as it can enhance this side effect. This medication should not be given to children younger than 2 years because it can cause respiratory depression. That is a condition in which breathing is so low that it does not support adequate gas exchange.

Do not drive or operate machinery while taking this medication. Do not take promethzine-DM if you are also taking a monoamine oxidase inhibitor (MAOI), which is commonly prescribed as an antidepressant.

Patients with heart or liver conditions should consult a doctor before taking this medication. Pregnant women should consult their doctor as the effect of promethazine-DM on a fetus is not known.

Tags: this medication, body quickly, common cold, commonly prescribed, Promethazine-DM syrup

Make Homemade Blueberry Syrup

Special syrups for your pancakes can turn a boring unimaginative breakfast into a real treat. This syrup uses fresh blueberries and you can really enjoy their wonderful taste.

Instructions

1. Wash your blueberries well. Remove any pieces of stem or any that seem spoiled. Put them into a food processor and puree for one minute. You can also use a blender if you'd rather.

2. Put the puree mix into the pan. Slowly stir in the sugar and water and keep stirring until they're well mixed. Stir regularly and cook for half an hour on medium heat.

3. Take the mixture off the heat. Add lemon juice and stir well.

4. Strain your syrup through a coffee filter or cheesecloth. Put it into your sterilized jar. Let it cool to a temperature cool enough to eat and serve.

5. Celebrate by sampling your wonderful syrup. This recipe makes 32 ounces of syrup. You can halve or double it. It keeps in the refrigerator for 6 months. This makes a lovely gift item.

Tags:

Make A Giant Chocolate Chip Cookie Only Four Ingredients

Use a specialty cake pan for an unusual shape and decorate with frosting to make a giant cookie.

Giant chocolate chip cookies don't have to be store-bought to be delicious. You can provide an over-sized home-baked chocolate chip cookie for your next special occasion or just because it is your favorite day of the week. This recipe is so simple, even first-time bakers can achieve satisfaction and a sense of accomplishment. And this big cookie is created by using only four ingredients.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line your work surface with a fresh disposable plastic bag, parchment paper or clear plastic wrap, if desired. Have the disposable pastry bag, two-cup size measuring cup, large mixing bowl, spatula, 12-inch pizza pan, the hand-mixer and beaters, non-stick cooking spray and the cookie dough ingredients on hand.

2. Line a two-cup measuring cup with a disposable pastry bag so it is easy to remove the measured peanut butter from the cup. Measure and fill the measuring cup with 1 1/2 cups of peanut butter. Remove the pastry bag from the measuring cup and squeeze the peanut butter from the pastry bag into the mixing bowl. Make crazy random shapes with the peanut butter, as this process will make it easier to mix the thick peanut butter into the cookie dough.

3. Crack three eggs, one at a time, and add each to the mixing bowl. Use a teaspoon to remove any small egg shell pieces that may accidentally get into the cookie dough. Measure 1 1/2 cups of sugar into the measuring cup and add the sugar to the mixing bowl.

4. Insert the mixing beaters onto the hand mixer and plug the mixer into the electrical outlet. Submerge the beaters into the mixing bowl and turn the mixer on the medium setting. Mix for 30 seconds or until well-blended, using the spatula to scrape the dough mix from the side of the bowl and back into the mix as you are beating.

5. Measure two cups of milk chocolate chips into the measuring cup and add them to the mixing bowl. Mix the chocolate chips into the cookie dough by hand with the spatula or with the hand mixer set on low. When finished, turn off and unplug the hand mixer.

6. Assure an evenly baked cookie and easy clean-up later by covering a pizza pan with parchment paper. Pour the cookie dough into the pizza pan. Use the spatula to smooth out the cookie dough to evenly cover the bottom of the pizza pan. Bake on the middle oven rack of the oven for 10 minutes. Turn the pan, front to back, and bake for another five minutes on the top oven rack.

7. Remove the pizza pan from the oven and allow the cookie to cool completely. Decorate by frosting the cookie with cake frosting, if desired.

Tags: cookie dough, mixing bowl, peanut butter, hand mixer, into cookie

What Is Pesto Used For

Pesto is a unique ingredient that can be a cook's best friend. Its versatile uses lend it to almost any dish, and variations on the traditional pesto recipe can help it adapt to any meal. Used right, pesto is a great addition to any kitchen.

Features

Traditional pesto originated in Genoa, Italy. It is a paste composed of basil, garlic, pine nuts, olive oil and Parmesan cheese. The term pesto is derived from the word pestle, as it was originally made with a mortar and pestle. Today, much of the work is done with a food processor. Since pesto is not cooked, it is important to always use fresh ingredients and extra virgin olive oil. Pesto is fairly easy to make at home using a variety of recipes. It can also be store bought. Unless otherwise noted on the jar, the ingredients will be the traditional five noted above, though variations are numerous.

Function

The most traditional use of pesto is as a pasta sauce. Simply toss a small amount of pesto with cooked pasta, vegetables and a small amount of cooking water. Another popular use is as a topping on bread. A thin layer of pesto on lightly toasted French bread is an excellent appetizer. Pesto is also commonly added to soups. Some cooks like to spread a small dollop of pesto over cooked meats or fish. Though innovative uses for pesto are numerous, these are the most common and work well with traditional pesto.

Potential

For creative cooks, pesto offers unlimited possibilities. Pesto is often used on pizza. This works best when the pesto is added to the pizza after it has been cooked. Grilled shrimp and steak can also benefit from a touch of pesto. Add it to baked or mashed potatoes. Breakfast lovers can add pesto to omelets or scrambled eggs. Mixed with bread crumbs or cream cheese, pesto can be used as a stuffing in a variety of meats. With a little additional olive oil, it can be drizzled over rice. Pesto mixed with extra garlic and a touch of rosemary makes a wonderful seasoning for chicken. Mixed with vinegar, pepper and some additional olive oil, it makes a delicious vinaigrette. Pesto mixed with mayonnaise can be used as a sandwich spread.

Types

Aside from the traditional pesto recipe, there are many pesto variations to consider. You can make a spinach pesto with spinach, parsley, basil, garlic, walnuts, Parmesan cheese and extra virgin olive oil. Other popular variations feature parsley or red peppers. Pesto made with sun-dried tomatoes is usually referred to as red pesto and is especially popular in pasta or on bruschetta. Walnuts and almonds are frequently used in place of pine nuts. The Parmesan cheese can be replaced with Romano or Asiago. To give the pesto a unique kick, the traditional olive oil can be replaced with walnut, raspberry or other flavored oils.

Considerations

Pesto is a great ingredient for creative cooks, as it can be adapted and used in almost any recipe. However, use pesto with caution. It is often very strong in flavor and should be used sparingly. A small amount will go a long way. Since even a main course will only use a little bit of pesto, it is common to have a lot left over. Pesto can be refrigerated or frozen easily. Add a layer of additional olive oil on top to keep the pesto from discoloring. A great way to freeze pesto in small, usable amounts is to use an ice cube tray. You can then thaw the pesto one cube at a time, as needed.

Tags: traditional pesto, additional olive, Parmesan cheese, pesto with, small amount, basil garlic, creative cooks

Resize An Illustrator Document

Adobe Illustrator is one of the many dynamic design applications within the Adobe Master Collection software suite. As a prominent platform for creating vector graphics, Adobe Illustrator is commonly used to design and manipulate all types of images and text documents. The program allows quick resizing of documents. Use the Save for Webs and Devices tool to change the dimensions of an Adobe Illustrator file.

Instructions

1. Open Adobe Illustrator on the computer.

2. Click the "File" tab on the Adobe Illustrator menu and click "Open" to access the computer's file folder directory.

3. Locate and access the .AI (Adobe Illustrator) document you want to resize. Click the "Open" button to load the file in Adobe Illustrator.

4. Click "File" again and go to "Save for Web and Devices." The document will open in the Save for Web and Devices window over the Illustrator application window. There will be an extended menu in the right pane of the window.

5. Go down to the Image Size tool where the current width and length of the document will be displayed in the text boxes.

6. Check the box next to the "Constrain Proportions" option to ensure that the measurement changes do not distort the image.

7. Erase the current measurements in the text boxes.

8. Enter a new numerical figure in the width text box. The length will be generated automatically as a constrained proportion.

9. Click the "Save" button at the top of the Save for Web and Devices window to apply the resizing changes to the document.

Tags: Adobe Illustrator, Save Devices, Click File, Devices window, document will, Save Devices window

Make Cinnamon Toothpicks

Cinnamon toothpicks have a great taste to them and are fun to chew on. For people trying to kick the smoking habit, these would be a great thing to make. They do not add any calories to your diet and they will satisfy the oral fixation craving that you need to quiet in order to quit smoking. They are easy to make and relatively inexpensive, so you could have a large quantity of them on hand.

Instructions

1. Place as many toothpicks as you desire into the large jar you have chosen to use.

2. Add several drops of the cooking oil to the jar and place the lid on the jar. Be sure that the lid is sealed tightly.

3. Distribute the oil in the jar by shaking the jar like crazy. Before you begin to shake the jar again be sure that the lid is sealed tight.

4. Put the jar in a safe place and let it sit overnight so that the oils seep into the toothpicks.

5. Take the toothpicks out of the jar and put several into the small containers to store them.

6. Use the stickers you have chosen to label the containers with the date of when you made the cinnamon sticks.

Tags: have chosen, sure that, sure that sealed, that sealed

Make A Latte

Lattes are one of the best coffees ever made and baristas are making them all over the world in restaurants and cafes. People are enjoying lattes from Paris, France to Ottawa, Canada. It does require a bit of practice, but once you have done it a few times you will know make a tasty latte. Follow these tips to make a latte.

Instructions

1. Start by filling a metal pitcher three quarters full with whole milk, or pour so that the milk just about reaches the pour spout. Now get a thermometer and put it inside the pitcher.

2. Steam the milk up to 145 F. When you let it sit, the temperature will increase around 5 degrees. This is good if you or your client wants a hot drink, but you might burn your tongue if you let it reach 155 Fahrenheit. Use the steam wand and place it below the surface of the milk to create foam and froth.

3. Make sure you rotate the steam and stir it in a rotational manner. When the milk reaches 100 F and lukewarm, take the steam pitcher and raise it to stop the frothing and then heat it until it is above this temperature.

4. Take some of your espresso and grind it in your espresso grinder. Now take some of the espresso and put it into the portafilter. Give it around 40 lbs. of pressure and keep it locked on the machine.

5. Put your espresso shot, when ready, in an coffee cup. A shot is usually created within 17 to 23 seconds and has minimum body. Now add a tiny bit of foam, or cream, on top of the surface.

Tags: your espresso

What Is Japanese Natto

Fermented soybeans are the main ingredient in Japanese natto.

Natto is a traditional Japanese food made of fermented soybeans. It is a versatile and old dish, dating back thousands of years. The Western palate often shuns natto because of its strong smell that resembles old, pungent cheese, but there are those who do have an acquired taste for it. Despite the smell and taste, natto is highly recommended for its nutritional value and is considered a Japanese delicacy.

Serving Styles

Edamame is the Japanese term for a non-fermented soybean.

Natto has a strong aroma, but the taste is more subtle, salty, savory and slightly nutty. It mixes well with a variety of condiments like soy sauce, wasabi or miso. It is usually eaten after being stirred quickly with the chosen seasonings and poured over rice. If you prefer sticker natto, stir it for longer. Natto can be served with Japanese dishes or with Western pastas like spaghetti. It can also be served dry and salted as a snack like edamame.

The History of Natto

Natto has been a component of the Japanese diet for so long that its exact origins are lost to antiquity, but there are a few theories. One states that natto was an adaptation of a Chinese recipe imported as many as 2000 years ago, while another says that natto was a product of the Yayoi Period (300 BC to 200 AD) in Japan that was marked by many agricultural changes. Yet another theory tells the tale of a Prince in the Shiga prefecture and his hungry horse.

Natto Production

Famers harvesting rice straw, essential to the production of Japanese natto.

Natto was traditionally produced with a mix of shucked soybeans, rice straw and a warm place to store the mixture so a bacterial culture would develop. Soybeans were soaked first, then cooled and wrapped in rice straw (the source of the bacteria) and left to ferment. This process could take one day today, but before modern conveniences it often took a week. The bacteria that is an essential ingredient to natto was isolated by scientists at Tokyo University in 1905, and today starter cultures are used with pressure cookers to simplify the natto production process.

Nutritional Facts

The health benefits of natto are quite varied, covering almost every daily serving requirement for vitamins, minerals, good bacteria and amount of calories. Soybeans alone are an excellent source of protein and vitamin K. Other beneficial enzymes and acids, like pyrazine and lecithin, are are added to the soybeans during the fermentation process. A daily serving of natto is recommended to prevent osteoporosis, maintain blood vessel health and even prevent cancer.

Tags: rice straw, daily serving, Japanese natto, Japanese natto Natto, natto Natto, that natto

Cook A Groundhog

If you're tired of succulent rib eye steaks topped with caramelized onions, grilled lobster with drawn butter, and if you have to taste shrimp scampi at another five-star restaurant, you'll simply scream. Try cooking something out of the ordinary--your family will be surprised at how good it tastes!

Instructions

1. Cut off the head, tail, and feet. Skin and remove the insides. Make sure you remove the scent glands. You'll find them around the top of the groundhog's front legs and the lower back, in the small of it.

2. Rinse the inside of the groundhog thoroughly with water and then the outside, and then cure groundhog three to four days.

3. Cut the groundhog into sections. You decide how many.

4. Fill a pot with enough cold water to cover the animal, usually two quarts. Add ? cup vinegar and 1 to 1? tbs. salt. Add a slice of onion, if you'd like. Place the groundhog in the vinegar and salt brine and cover. Leave it in the pot for 8 to 12 hours. Decide what recipe you'll use after the groundhog has soaked in the brine. I've decided for groundhog stew. Pour off brine, thoroughly rinse, and pat dry.

5. Boil the groundhog in 2 quarts of water for 20 minutes. If foamy water rises to the top, skim it away. Afterwards slice into 1 to 1? inch pieces.

6. Chop 1 onion, 1 celery stalk, 2 garlic cloves, 6 to 8 carrots, and 4 to 6 potatoes. Lower the heat and simmer for 45 minutes or until fork tender.

7. Mix ? cup of cool water with 1 tbs. flour. Mix until the flour blends without lumps. Add to stew to thicken the broth. Once it's done, salt and pepper to taste, if desired.

Tags: vinegar salt

Make Chicken Jerkey In A Smoker

Chicken jerky is a convenient, healthy snack. Make your own chicken jerky at home with your smoker for a long-lasting snack. Your smoked chicken jerky will be a portable snack for long camping or hiking trips, a healthy option for school lunches or a thoughtful, homemade part of a gift basket. Experiment with different marinades until you find the recipe you like best.

Instructions

Marinade the Chicken

1. Slice chicken thin (1/8 inch). Freeze or partially freeze the chicken prior to slicing to make this easier.

2. Combine all marinade ingredients in large container. Add chicken and place in refrigerator.

3. Allow chicken to marinade for two to four hours or overnight if desired. Mix every one to two hours to make sure chicken is coated evenly.

Smoke the Chicken

4. Drain chicken in a colander. Pat dry with paper towels to remove as much moisture as possible.

5. Select smoking method based on your smoker's capabilities: hanging, setting on wire racks or lying in mesh smoking baskets. Baskets or hanging will be the fastest method.

6. Set smoker at 140 degrees F to dry chicken without smoke for one hour. If using wire racks, turn chicken after 30 minutes.

7. Add smoke and raise temperature to 160 degrees F. Smoke for two to three hours.

8. Continue to raise temperature to 185 degrees F. This final stage should take three hours for the chicken to completely dry.

9. Check the jerky. It should have lost about 50 percent of its bulk and should not snap when bent.

10. Cool jerky to room temperature and then refrigerate or freeze it for storage.

Tags: chicken jerky, raise temperature, raise temperature degrees, temperature degrees, three hours, wire racks

Make Baked Spanish Mackerel With Coconut Cream Sauce

Baked Spanish mackerel with coconut cream sauce is a dish based on a traditional Chinese appetizer, often associated with banquet dinners and holiday parties. Using Spanish mackerel instead of the more common wolf herring mixed with homemade coconut milk and galangal juice makes a great appetizer on its own, or a complete meal when served with a bowl of steamed white rice, crisp green salad and a chilled light Chinese beer or semi-dry white wine.

Instructions

1. Combine the water and grated coconut in a small mixing bowl. Wrap the grated coconut in muslin cloth and squeeze over the mixing bowl to make coconut milk. Add the salt, MSG, sugar, pepper, tapioca flour and galangal juice and set aside.

2. Put the Spanish Mackerel into a food processor and blend until it becomes a thin paste. Add the coconut milk and blend until thoroughly combined. Transfer the Spanish mackerel and coconut milk mixture into a large mixing bowl and add the egg whites. Beat with an electric mixer until stiff.

3. Place the banana or palm leaves over a large serving platter. Put the fish paste into the center of each leaf with slightly wet hands. Fold the ends of the leaf over to cover the paste and place toothpicks into the open ends to seal the leaves.

4. Heat a pan on high heat until it is very hot. Place the wrapped fish pieces into the pan and cook for 8 to 9 minutes, turning regularly. Serve immediately.

Tags: coconut milk, mixing bowl, Baked Spanish, blend until, galangal juice, grated coconut

Make Enchiladas Suizas

These chicken enchiladas are done in the southern Mexican style (though "suizas" is actually Spanish for "Swiss-style"!). The recipe is similar to enchiladas with salsa verde, but the sauce is enriched with cream, and cheese is added on top. This serves 4 to 6.

Instructions

Making the Sauce

1. Drain the tomatillos. Puree the tomatillos, jalapeno, garlic, onion and cilantro in a food processor.

2. Heat 1 tbsp. oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.

3. If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook, stirring occasionally, for 3 or 4 minutes or until it gets slightly darker.

4. Add the broth and cream and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper.

5. Keep sauce warm while assembling the enchiladas.

Assembling the Enchiladas

6. Preheat the oven to 400 degrees F.

7. In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano.

8. Heat the remaining oil in a small saute pan. Using tongs, dip a tortilla in the oil for a second or two, just long enough to soften it.

9. Take a large plate and put several tablespoons of the sauce on it. Put the tortilla on top of the sauce, then flip it over.

10. Place 2 or 3 tablespoons of the chicken mixture in a line across the middle of the tortilla. Using your fingers, bring the two edges opposite the chicken over each other to form a snug roll around the chicken.

11. Put the tortilla, flap down, in a glass baking dish. The dish should hold all rolls snugly in a single layer.

12. Repeat the process with the remaining tortillas and chicken. Pour any remaining sauce over the rolls. Sprinkle the cheese over the top.

13. Bake uncovered for 8 or 9 minutes, until the cheese is melted and starts to sizzle.

Tags: minutes until, puree puree

Cook With Dry Vermouth

French onion soup made with dry vermouth is a classic recipe enjoyed around the world.

Though most people associate dry vermouth with a martini, it is often used in gourmet cooking as an ingredient in entrees, soups and desserts. Dry vermouth has a white wine base allowing it to be used as a substitute for white wine in recipes. Vermouth also comes in a sweet variety. Along with sherry, port and marsala, vermouth is one of the world's fine fortified wines. Most vermouth is made in France, Italy or California. One of the best-loved recipes using vermouth is classic French Onion Soup.

Instructions

1. Peel and thinly cut six large onions. Pour the olive oil in the large skillet and saute the onions, using medium high heat. After 10 minutes, add 1/4 tsp. sugar to start the carmelization of the onions. Continue cooking until well browned. The entire browning process takes about 30 to 40 minutes. Make sure the onions do not burn.

2. Add 2 cloves of garlic, finely minced. Continue to saute 1 minute longer. Add 8 cups of beef stock, 1/2 cup dry vermouth, 1 bay leaf and 1/4 tsp. dried thyme to the skillet. Partially cover and simmer until the flavors fuse together well. This takes about 30 minutes. Discard the bay leaf. Season to taste with salt and pepper.

3. Set out an individual oven-proof soup bowl for each guest. This recipe serves four to six people. Ladle the onion soup in the bowls, leaving some room at the top of the bowl for toast.

4. Lay one toasted slice of French bread directly onto the soup in each bowl, covering the soup. Divide 1 1/2-cups of grated gruyere cheese evenly between the numbers of soup bowls and sprinkle the top of the toast in each bowl with the cheese. Add a pinch or two of Parmesan cheese on each slice of bread. Turn on the oven broiler. Put the bowls under the broiler, about 6 inches down from the broiler element. Broil until the cheese bubbles and is slightly browned. Remove the bowls, using a kitchen cloth or oven mitts. Serve immediately.

Tags: about minutes, each bowl, onion soup, soup bowls, takes about, takes about minutes

Black Ants On Plants

Black ants forage on garden plants.

Several different species of black ants live on plants. The ants use the foliage to forage for insects that use the plants for food. Some ants cause problems, making natural or pesticide control a necessity.

Species

One type of ant, known as the little black ant, nests in mulch, logs, stumps and brushy areas where piled material exists. The ants feed on insects and honeydew along with pollen and plant secretions. Carpenter ants, another type of black ant, build their nests in decaying wood. The ants forage on plant roots if their nest is next to the plant. Otherwise, they eat the sweet excretion that aphids leave on plant foliage.

Benefits

Most black ants benefit the garden, including acting as one way to control other pests. Ants improve soil with their nests, helping to aerate the ground. Ants also help with weed control by eating seeds before they germinate.

Control

Natural control of black ants includes use of beneficial nematodes. Nematodes enter the ant's body, where they spread a toxin that eventually kills the ant. Pesticides also help control ants, although they can harm other beneficial insects.

Tags: also help, ants forage, black ants, their nests

How Should I Store Homemade Hummus

Hummus contains tahini or sesame paste.

Hummus is a healthy dip made from pureed chick peas and a few other savory ingredients. The word hummus literally means chickpea in Arabic. According to an article published on the North Dakota State University Agriculture website, hummus is one of the first prepared dishes in history. Ancient civilizations like Egypt and areas of the Mediterranean may be home to this tasty dish. You don't have to buy hummus from the grocery store, you can make your own. After preparing this pale recipe, you'll need to store it properly.

Instructions

1. Spoon cooled hummus into a plastic container. Seal the container with a tight-fitting lid. Store the dip in the refrigerator up to five days.

2. Place the dip in freezer containers. Write the date on the lid. Use the hummus within one month.

3. Scoop up the hummus and put it in a zippered freezer bag. Place a straw in the bag and suck out all the air. This will keep the hummus fresher longer without exposing it to freezer burn.

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Display Cheese & Crackers

Select several varieties of cheese for your display.

A staple at most gatherings and used as a quick snack at home, cheese and crackers mix the crunchiness of a cracker with the soft texture of a cheese. When preparing a display of cheese and crackers, consider creating a festive display rather than just pulling out the cracker boxes and cheese slices. Give yourself, and guests, a variety of crackers to choose from and a large selection of cheeses. Include fruits such as green grapes or sliced green apples, nuts or olives in the display for additional flavors.

Instructions

1. Select the crackers. Choose from rye, wheat, sesame, salted or buttery. Decide on the shape of the cracker, such as a stick, rounded or square.

2. Prepare the cheeses. Select from blue cheese, cheddar, Swiss, American or jack. Cut cheese into small thin slices, triangles, squares or chunks.

3. Rinse the fruit. Core and slice the apples. Pull the grapes from the stems.

4. Divide the cheese and crackers in half. Create a border of alternating crackers on the tray. Overlap an alternating display of cheeses. Leave room for the kabobs.

5. Make the kabobs. Stick the apple on the toothpick. Slide on a slice of blue cheese. Place it on a cracker. Repeat with the green grapes, alternating cheeses and crackers.

6. Finish the tray by adding the cracker kabobs in the center. Drop several handfuls of mixed nuts in a martini glass and place on one end of the display. Put olives into the remaining martini glass on the other end of the tray.

Tags: cheese crackers, blue cheese, green grapes, martini glass