Compare Quality In Chocolate Fountains

A chocolate fountain is a machine that provides a constant, recirculating stream of melted chocolate that resembles a multi-tiered wedding cake. These devices make grand centerpieces at weddings, parties and even fundraisers. There are several things to consider when comparing chocolate fountains, including size, warranty and price.

Size

Commercial chocolate fountain models range in width, from 14 to 18 inches and vary in height, from 20 to 40 inches. The biggest difference in chocolate fountains is weight, which can start at 20 lbs. and as heavy as 85 lbs. A heavier weight model usually indicates a fountain with a larger serving capacity.

Warranty Issues

A chocolate fountain contains many moving parts that must work in constant harmony when running to produce melted chocolate. These parts include the chocolate tower, the auger, the main bearing shaft, the motor and the heating elements. While most chocolate fountains come with a lifetime warranty on parts and labor, several of the higher priced, high capacity models come with only a one-year warranty.

Price

The price of chocolate fountains can range from $2,500 for the smaller models to $7,500 for the largest models, as of 2010 pricing. Selection of a fountain based on size or price might come down to the amount of times you intend to use the machine to get back your investment.

Tags: chocolate fountain, chocolate fountains, come with, from inches, melted chocolate

What Is The Difference Between Imitation Crab Meat & Crab Meat

Imitation crab meat is often served in cold preparations.

Processed crab meat was developed around 1910, but didn't gain popularity in the United States until the late 1950s. To combat the high prices of crab meat, Japanese food manufacturers developed a less-expensive alternative in the mid-1970s, an imitation that resembled cooked crab legs. By the early 1980s the Japanese extended their product line to lump crab meat and started distributing imitation crab to the United States.

Processed Crab Meat

Prized for its subtle flavors, commercial crab meat usually comes from the brown or blue crab. Processed crab meat is available frozen or pasteurized, or canned. For the frozen process, the meat is cooked while it is in the shell, before it is frozen inside the shell or removed from the shell. The meat is chilled to below 32 degrees within two hours after boiling and remains frozen until consumed. Canned crab meat is double-sealed in the can, before the closed containers are pasteurized by immersion into 175 degree water. They are heated for 70 to 100 minutes, depending on the size of the can.

Imitation Crab Meat

Imitation crab meat, known in Japan as kani kama, is made from finely minced white fish such as pollock or hake and is molded to look like crab meat. The Japanese grinding technique used to produce the crab sticks is called "surimi," which means chopped meat. The fish is made into paste, combined with preservatives -- monosodium glutamate and a sugar alcohol called sorbitol -- flavorings and colorings and cooked to get its rubbery texture. Afterward, the rolls of imitation meat are either chopped up to imitate lump crab meat or packaged as crab sticks.

Quality

The quality of crab meat usually is determined by the part of the crab the meat comes from. The most prized meat comes from the rear swimmer's legs, which is known as lump meat. Depending on the size of the crab, this white meat can be categorized as colossal, jumbo or regular size. Other grades include the back fin, claw and pincher, which are dark meats with a stronger taste.

Imitation crab meat also comes in different qualities depending on the manufacturer. Japanese brands like Osaki or Yamasa create restaurant-grade imitation crab meat that can be lower in calories when compared to cheaper brands, according to the paper "Surimi Quality Improvements." Additionally, quality imitation meat is firmer, enhanced with natural crab flavoring and have a more natural coloring.

Culinary Applications

Imitation crab meat is often common in sushi, as it is popular in California roll and crab maki. The meat is also used in salads, such as green, potato or pasta salads. Though real crab meat also can be used in salads, it works well with hot preparations, such as crab cakes, soups and hot pasta dishes. Furthermore, the shellfish can be used to stuff other foods, adding flavor to Portobello mushrooms, lobsters and flounder fillets.

Tags: crab meat, crab meat, comes from, meat also, also used

Take The Neck & Giblets Out Of A Whole Chicken

Remove everything from the inside of the chicken before cooking.

A fresh chicken that you purchase at the grocery store often has giblets and a neck inside its body. Some cooks use the neck and giblets as part of a chicken stock or gravy. The giblets are also sometimes used in stuffing for the chicken because of the flavor that they add. Many cooks choose to simply get rid of the neck and giblets and work with the chicken without the additional parts. Whichever choice you use, you do need to remove these parts before cooking the chicken.

Instructions

1. Wash your hands before handling raw chicken and then dry your hands well. Place a cutting board on your counter so that the chicken does not contaminate the counter. Remove the packaging material from the chicken and throw it away.

2. Examine the chicken and turn it so that the legs are facing you. The largest hole on the chicken will also be facing you.

3. Place one hand on top of the raw chicken to keep the chicken from moving around.

4. Reach into the chicken with your other hand and feel for a bag that has some raw chicken in it.

5. Pull the bag out of the chicken and set it aside on the cutting board. Place your hand into the chicken one more time and check to make sure you have removed everything from the center of the chicken's body.

Tags: before cooking, cutting board, everything from, into chicken, neck giblets, your hands

Make Cuban Style Pork Chops

Pork chops are very versatile and can be prepared in a large number of ways. This recipe is for fried Cuban style pork chops. They are very tasty and simple to make. Here are some tips to guide you:

Instructions

Make Cuban Style Pork Chops

1. Place the pork chops in a colander and run water over them to rinse. Lay the drained pork chops flat on a cutting board or large, flat surface. Poke holes in both sides of each pork chop with a fork. This will infuse the flavor into the pork chops.

2. Sprinkle salt, pepper and about 1 teaspoon of Sazon on each pork chop and thoroughly spread it to ensure that all parts of the pork chops are equally seasoned. Flip the pork chops over and repeat this step for the second side.

3. Pour the breadcrumbs into a flat dish. One by one lay each pork chop in the breadcrumbs. Be sure to adequately bread both sides of each pork chop.

4. Fill a large frying pan about 3/4ths of the way with oil and heat to a gentle boil over medium heat. Carefully place the pork chops in the hot oil. Cook both sides evenly by flipping the chops. Remove them from the oil when they are crispy and medium brown in color.

5. Place the pork chops on a paper towel lined dish to drain the excess oil. You are all done! Serve the pork chops immediately for best results. Yellow or Spanish rice makes a lovely side dish.

Tags: pork chops, each pork, each pork chop, pork chop, both sides, pork chops, both sides each

Turkey Fryer Tips

A turkey fryer consists of a propane tank for fuel, a burner mounted on a stand and a large pot, which usually measures 35 to 40 qt. A fried turkey has a crisp outer layer and skin, but it is tender and juicy throughout. You can use a variety of spices and spice combinations to flavor a fried turkey; the flavor permeates the meat better if injected into the turkey, as opposed to being rubbed in.

Set Up

Set the burner up on a solid, level surface. If the burner is leaning, the pot could shift while cooking, and if the ground is soft, the legs could sink when the extra weight of the oil and turkey are added. Set the fryer up away from any structures for safety. Determine the amount of oil you need by putting the turkey in the pot and filling it with water until the turkey is covered no more than 1 inch. Remove the turkey, measure the water and then dry the pot thoroughly. Any moisture in the pot will cause spattering. If you use too much oil, it could overflow and ignite. Using the right amount of oil is both a safety and cooking concern.

Cooking Preparation

Thaw your turkey completely before frying. A frozen turkey will create a volcano of oil froth through the body cavity when it is placed in the fryer. Dry your turkey before frying for the same reason. Use an oil with a high smoke point. Peanut oil is most commonly recommended for turkey fryers, but canola or safflower oil can also be used. If you are using peanut oil, make sure your guests are not allergic. Inject your turkey's breast and the thighs with your spice mixture using a kitchen syringe. You can do this as much as 12 hours in advance.

Cooking

Heat the oil to 350 to 400 degrees F. Place the turkey in a basket or on a rack designed for a turkey fryer. Lower the turkey into the oil slowly. Lowering it too quickly can make the oil splash out, causing a fire. Wear oven mitts to prevent burns from spattering oil and steam. Cook the turkey four minutes per pound. Measure the internal temperature of the turkey using a meat thermometer. The breast should be at least 170 degrees F, and the thigh should be at least 180 degrees F. Remove the turkey carefully, drain and serve.

Tags: your turkey, before frying, fried turkey, least degrees, Remove turkey, should least, should least degrees

Plant Vanilla

Vanilla orchids are the source of vanilla beans

The vanilla orchid (planifolia variegata) is a flowering perennial vine that grows up to 60 feet in the wild. Mature vanilla orchid plants are used in the commercial production of vanilla flavoring. Orchids have a reputation for being hard to grow, but they require little care to grow successfully. The flowers bloom briefly in the spring, and the plant produces a seed packet that resembles a bean. Vanilla is extracted from the unopened seed packets.

Instructions

1. Select the correct time to plant the vanilla orchids. The weather should not be too rainy or too dry. The best months to plant orchids under these conditions are April and June or September and October. Vanilla grows only in the tropical areas of the United States in U.S. Department of Agriculture plant hardiness zones 10 through 11.

2. Choose a location in your garden that receives at least 6 hours of indirect sunlight a day. Direct heat from the sun will kill the orchid. Place the vanilla orchid in the shelter of a building or under a tree canopy in well-drained soil, so the roots of the orchid do not stay wet. Wet roots lead to root rot.

3. Mix in 2 to 3 inches of organic compost or bark into the soil to improve drainage.

4. Dig a hole 4 inches deep and place the orchid into the hole. Refill the hole with native soil and gently pack it down around the base of the plant.

5. Add a support to the side of the orchid so it does not bend and break as it grows. Tie the plant to the support.

6. Add 3 inches of mulch or compost at the base of the plant. This holds in moisture, protects the plant and controls weeds.

7. Water the orchid with 2 to 3 inches of water weekly.

Tags: vanilla orchid, base plant, plant support

Onion'S Antifungal Components

All onions have components that prevent fungal growth.

There are hundreds of species of onions indigenous to North America. All onions can inhibit the growth of fungi by producing several proteins that interfere with the fungal growth cycle. Several of these proteins have been recently identified and their actions are beginning to be understood.

Allium Sativum Leaf Agglutinin

Garlic, also known as Allium sativum, is a species included in the onion, or Alliaceae, family. A protein, A. sativum leaf agglutinin, or ASAL, had previously been identified as a natural insect repellent. An article in the April 2011 issue of "PLoS One" investigated possible antifungal properties of this molecule. The researchers found that by genetically manipulating ASAL, thereby inducing an additional twist to the protein, the molecule took on antifungal activities. The study concluded that genetic modification of garlic can protect the plant from fungal infection.

Fistulosin

Fistulosin is an antifungal protein, isolated from the roots of the Welsh onion, that was identified in the September 1999 issue of "Phytochemistry." The authors tested this molecule for antifungal properties against Fusarium oxysporum, which can cause fungal infections in humans, insects and plants. The study concluded that fistulosin is an effective antifungal that inhibits the production of fungal proteins.

Ace-AMP1

Tomato early-blight disease is caused by the fungus Alternaria solani and is characterized by the rotting of tomatoes on the vine and potatoes underground. A study in the May 2011 issue of "Applied Microbiology and Biotechnology" investigated the effects of Ace-AMP1, an antifungal protein, isolated from the common onion, Allium cepa. Researchers genetically modified a tomato plant by adding the onion protein and found that the antifungal characteristics were passed on to the tomato. This prevented infection by several species of fungi.

Zwiebelane

A protein called zwiebelane A naturally occurs in the common onion and enhances the antifungal properties of the plant. An article in the November 2010 issue of "Planta Medica" tested the ability of the protein to enhance the antifungal character of polymyxin A, also fond in onions. The study found that zwiebelane A with polymyxin A was effective for killing cells of Saccharomyces cerevisiae, commonly known as baker's yeast.

Tags: antifungal properties, found that, 2011 issue, antifungal protein, antifungal protein isolated

Cast Iron Dutch Oven Care

Cast iron skillets are similar to dutch ovens, but shallower and usually without lids.

Whether you picture a pioneer woman on the Oregon Trail, or cowboys gathered around a chuck wagon, cast iron Dutch ovens simmer in the background of American history. In 1997, the Utah legislature designated the Dutch oven as the state's official cooking pot.

Characteristics

The traditional cast iron Dutch oven is a pot with three legs and a lid. According to "Utah State Cooking Pot -- Dutch Oven," an article in Utah's Pioneer online library, it's one of the few household utensils that has not changed much since pioneer times.

Seasoning

Before using a cast iron Dutch oven for the first time, wash and season it. Seasoning doesn't mean coating it with spices. It refers to coating the cast iron with cooking oil and baking it in. This protects the iron from rust and makes food less likely to stick.

Cleaning

Some experts say you should use soap on a Dutch oven only when you wash it before seasoning it. Others, including the Utah State University Cooperative Extension Service, say you can wash it with warm soapy water after using it. Never use harsh detergents. If you're having trouble removing food particles, boil some water in the Dutch oven and use a brush on it. Avoid putting hot cast iron in cold water, and don't let it soak. Dry thoroughly with a towel and coat it again with oil.

Tags: cast iron, Dutch oven, cast iron Dutch, iron Dutch, iron Dutch oven

Ideas For A Fondue Dinner

Fire up the fondue pot instead of cooking a big meal.

It's hard not to love fondue: it's easy to prepare, fun to eat and clean-up is easy. You can eat it by yourself and it will taste just as good, but eating fondue is meant to be interactive and social, whether you're serving it to your family or for a dinner party. Best of all, you can fondue every course for an impressive dinner.

Starter Course

Traditional cheese fondue is rooted in Swiss culture, and is what people often think of when they think of a fondue party. Choose a cheese that melts smoothly, such as Gruyere, Muenster or Gouda. Shred the cheese and toss it with corn starch -- about 3 tbsp. to 1 lb. of cheese. Heat 1 cup of white wine and a squirt of lemon juice over in a double boiler, then gradually add the cheese until it's melted and smooth. Stir in a splash of kirschwasser, a clear cherry brandy, if desired. Transfer to a fondue pot and serve with cubes of crusty bread.

Vegetables

Vegetables can be served as their own course, or as part of the main course with your chosen proteins. There are a few ways to serve vegetables for fondue. You can steam veggies like broccoli, cauliflower and Brussels sprouts and serve them with a cheese or cream sauce for dipping, or you can serve raw veggies such as green beans, bell peppers and carrots and blanch them at the table in hot broth. You can also cook vegetables at the table in hot oil; set out bowls of tempura batter and coat the vegetables before cooking in the oil.

Meat, Poultry and Seafood

Beef, lamb, pork, chicken and shrimp can be cooked at the table in hot oil or broth. Cut the raw meat or poultry into 1-inch pieces -- shrimp can be cooked whole, though you may want to peel and devein them -- and set it on the table in chilled bowls. Skewer a piece with a fondue fork and cook in 375-degree oil for about a minute, or until it's cooked to the desired doneness. Serve with rice and a selection of unheated dipping sauces.

Dessert

Chocolate fondue has become the most ostentatious of all of the fondues, with towering chocolate fondue fountains on display at weddings and other big events. Scaled down, a simple chocolate fondue made from chopped Swiss chocolate, cream and a splash of kirschwasser or orange liqueur is more decadent than anything that flows from a fountain. If melting chocolate seems daunting or you're in a hurry, you can heat bottled hot fudge, caramel or fruit preserves with a little liqueur. Serve your dessert fondue with strawberries, slices of bananas and apples, marshmallows and chunks of pound cake.

Tags: shrimp cooked, splash kirschwasser, table broth, them table

Carrot Avocado Salad

Carrots contain large amounts of Vitamin C and Vitamin K.

Avocados and carrots are some of the best foods you can eat to sustain good health. Avocados contain such nutrients as niacin, folate and biotin, while carrots offer significant servings of Vitamins A and C. Carrots are fat-free, while avocados contain monounsaturated fat which can help lower cholesterol and make you feel full after a meal, which can prevent unhealthy snacking. Combining these two ingredients can produce a tasty and nutritious salad.

Instructions

1. Cut off the stems of one bunch of kale with a chopping knife and chop the greens into small bite-sized pieces. Put the chopped kale in a large salad bowl.

2. Peel one avocado with a vegetable peeler.

3. Slice the avocado in half and remove the pit. Chop the avocado into small pieces and put it in the bowl, with the kale.

4. Mash the avocado into the kale with a wooden spoon. (If it's easier, use your hands to blend the ingredients together. The idea is for the avocado to create texture for the salad, not a dressing.)

5. Grate four medium-sized carrots into the bowl with the vegetable peeler.

6. Peel and chop one small red onion into small pieces, and them to the ingredients already in the bowl.

7. Add one-half tsp. of soy sauce.

8. Add two tbsp. each of toasted sesame seeds and lemon juice.

9. Toss the salad with a pair of salad tongs.

10. Let the food sit for 30 minutes, so the greens can soften before serving the salad.

Tags: into small, avocado into, bowl with, into small pieces, kale with, small pieces, vegetable peeler

Peel & Prepare A Mango

Slicing a whole mango can be challenging but easy to learn with a few simple techniques.

Mangoes are grown throughout tropical areas and enjoyed in a variety of ways. The National Mango Board reports that the tropical fruit is an excellent source of vitamins A and C and a good source of dietary fiber, with only 110 calories per cup. While it can be easy to purchase mangoes pre-cubed at the grocery store, it is more economical to buy them whole and cut them yourself.

Instructions

1. Wash the mango before you slice into it to prevent surface bacteria from entering the fruit. It is always important to practice safe food handling, especially with fruits and vegetables that may contain harmful bacteria. Use a clean knife and cutting board to minimize the chance of cross-contamination in the kitchen.

2. Stand your mango on the cutting board with it's "eye" or little bump facing you. Place your knife about one-quarter inch from the mango's thickest area and slice down, around the seed, through the mango. Flip the fruit and repeat on the opposite side. You should be left with two oval pieces that resemble cheeks. According to Chef Allen Susser, this is called the "slice and scoop" method and it is the safest way to peel and prepare a mango.

3. Cut parallel slices into the mango flesh, being careful not to cut through the skin. When you're finished, your mango should appear diced, like a checkerboard, but still attached to its skin. When you are ready, scoop the mango slices out of the mango skin using a large spoon.

Tags: cutting board, skin When, your mango

Replace Ground Cumin With Another Spice

Replace Ground Cumin With Another Spice

Ground cumin is found in many chili recipes in North America and is popular in Latin American, Middle Eastern, Mediterranean and Indian dishes. Cumin is the fruit of a plant in the parsley family and is available ground or in seed form. Ground cumin has a distinct bitter flavor and warm aroma caused by its high oil content. If you are not one for spicy foods or the strength of cumin's distinctive taste, there are other spices with a similar, but weaker, flavor and aroma that can be substituted in most recipes.

Instructions

1. Use black cumin instead. A simple fix for cumin's bitter taste, black cumin seeds are smaller and sweeter than the more common amber and white varieties. Black cumin seeds are available whole or ground and have a more complex flavor than other varieties. It is hard to substitute black cumin out of a recipe, as it is unique in taste and aroma, but it makes an adequate substitute for amber or white cumin.

2. Add chili powder instead of cumin. If black cumin is not for you, move on to the easily-available chili powder. Chili powder is available in the spice aisle of most grocery stores and is made from ground chili peppers and other spices. It adds a distinctive spicy flavor to recipes, without the strong taste or bitterness of cumin. Chili powder is an appropriate substitute for cumin in most chili recipes, though in some other recipes it may yield acceptable results

3. Substitute caraway seeds for cumin. Caraway seeds are a member of the carrot family and are native to Europe and western Asia. Caraway contains similar essential oils to cumin, but they do not have the same bitter flavor or strong aroma. If you use caraway instead of cumin, add only half as much as the recipe calls for.

4. Mix caraway seeds with anise seeds to add a licorice flavor to your recipe. Anise seeds are closely related to cumin and are often used in conjunction with caraway as a substitute for ground cumin. Try out a variety of cumin alternatives in your cooking to find the one you like the best.

Tags: black cumin, amber white, Another Spice, bitter flavor, caraway seeds, chili recipes

Boost Your Concentration With Food

You may have noticed that on some days you just can’t seem to concentrate, your thoughts are obscured by fog and you focus less and less the harder you try. If this is the case you could be draining your brain. Not to worry, there is a simple remedy and all it entails is making adjustments to you daily diet. Read on to learn boost your concentration with food.

Instructions

1. First of all you need to evaluate the iron content in your daily diet. A lack of iron will affect your concentration because it is necessary for transporting oxygen to your brain. If you are low on iron you will start to feel sluggish and your mental powers will be significantly reduced. Foods rich in iron include fortified cereals, spinach, beans, chicken liver and whole grains. Adding these foods to your daily diet will keep your brain healthy and your thoughts clear.

2. Vegetable sources of iron are not as readily absorbed as animal sources. Adding vitamin C to your diet will help to increase the absorption of iron. Foods rich in vitamin C include red peppers, cantaloupe, cauliflower, broccoli and citrus fruit.

3. Keep in mind there is an important amino acid in the brain called L-tyrosine. L-tyrosine is used for the synthesis of neurotransmitters that are essential for maintaining mental alertness, focused thinking and concentration. L-tyrosine production is stimulated by protein rich foods such as beans, nuts and soya.

4. Know that the other amino acid in the brain is L-tryptophan, which serotonin. Serotonin causes sensations of relaxation and satiety. L-tryptophan production is stimulated by foods such as carbohydrate rich food and milk. By avoiding these foods until you are ready to wind down you can maintain maximum concentration.

5. Helping your body cleanse itself of toxins is another way to maintain maximum performance. Herbal drinks such as milk thistle, red clover, dandelion and wheat grass will help eliminate toxins and boost your immune system.

Tags: daily diet, your brain, acid brain, amino acid, amino acid brain

Make Lemon Mousse

This lemon mousse starts with a cooked lemon curd and uses gelatin for stability. Since the lemon juice is acidic, it will start separating the cream immediately, so use it within a day or so. This recipe makes about 3 c. mousse.

Instructions

1. Place the gelatin in a small container and cover with ice-cold water. Stir it together and let it soak.

2. Place the sugar, 3/4 c. lemon juice, eggs, egg yolks and finely grated zest in the top of a double boiler set over lightly simmering water.

3. Whisk constantly until the temperature of the lemon curd reaches 170 degrees F.

4. Remove it from the heat and continue to whisk as it cools.

5. When it has cooled for a few minutes, whisk in the cold butter until it's incorporated.

6. Drain off some of the water and whisk in the gelatin and reserved 2 tbsp. lemon juice.

7. Let the curd cool to room temperature.

8. Whisk the chilled cream until it holds medium peaks - avoid whipping it too stiff. See Related eHows for more on this.

9. Use a rubber spatula to fold a third of the cream into the lemon curd until completely incorporated, then fold in the remaining cream.

Tags: lemon curd, lemon juice

Nutrition In Lefse

Norwegian-American families eat lefse at Christmas.

When Norwegians immigrated to the United States, they brought along many recipes including lefse, lutefisk and krumkake. As with traditional foods in many cultures, some families still gather the generations together to make lefse. In the Upper Midwest and Pacific Northwest, where there are high populations of people of Norwegian descent, you can buy lefse in grocery stores. Although some people eat it all year, it is most common at Thanksgiving and Christmas.

Identification

Lefse is a soft flat bread. It is sweeter and thinner than a tortilla, but still strong and pliable. It is more potato-based, although flour is still used as an ingredient. When served, it appears off white with golden brown spots. The size of the lefse depends upon the size of the griddle.

Recipe

The nutrition of a particular food depends upon the ingredients as well as the cooking method. According to a recipe posted by North Dakota State University, use 4 cups of mashed potatoes, 1 cup butter, 1 tablespoon sugar, 1 1/4 cup milk, 1 1/4 teaspoon salt and 1 1/4 to 1 1/2 cup flour. "Mix first five ingredients. Refrigerate until thoroughly cool. Add flour gradually and knead smooth. Depending on the size of your pan or lefse grill, take a small handful (about a cup) and roll paper thin on a floured surface. Bake on a hot griddle until golden spots form. Turn and bake on second side. Place flat on a clean towel and cover with another towel. Place several sheets of lefse on top of each other. When cool, cut into quarters or halves and place in plastic bags to preserve freshness."

Nutrition

North Dakota State University states nutrition facts for their old-fashioned lefse recipe: "Each serving (about half a large round or 1.5 ounces) has 60 calories, 8.9g carbohydrate, 2g fat, 0.6g fiber and 69.7mg sodium." In comparison, the U.S. Department of Health and Human Services reports that 1 medium slice of whole wheat bread has 70 calories and 1.2 grams of fat.

Consideration

Although lefse may be low in calories and fat, be careful what you add to it. It is common to cover lefse with butter, cinnamon and sugar before rolling it up and eating it. While this makes a delicious holiday treat, it will add many calories and change the overall nutritional value.

Warning

Lefse's main ingredient is potatoes, but since it also includes flour, it is not safe for people with celiac disease or allergies to gluten. If you have any food allergies, read the label carefully. If you are not sure about certain ingredients, check with your doctor.

Tags: Dakota State, Dakota State University, depends upon, North Dakota, North Dakota State, State University

Prepare Chicken Spaghetti Meals

This recipe will make about five servings, enough for the average family. You will need to purchase some basic ingredients at the store, and the entire recipe should not take longer than an hour. Chicken spaghetti meals can be made in a variety of ways. You can add or subtract your own spices and ingredients. This recipe is a basic outline that you can customize to your taste.

Instructions

1. Place four skinless, boneless chicken breasts in a large pot. Cover the chicken with water and set the burner to medium heat for about 25 minutes.

2. Slice the onions and peppers and any other vegetables. Cut the cooked chicken into bite-sized pieces after it has cooled, and reserve the water in the pot.

3. Melt a half-stick of butter in a saucepan and saute the chopped peppers and vegetables in the pan. When the onions turn translucent, you can turn the heat to low.

4. Add diced tomatoes, spices, and cheese to the saucepan, and blend everything together on low heat.

5. Boil the leftover water in the large pot and add some chicken bouillon cubes. Empty a box of spaghetti into the boiling water and cook for about ten minutes, or until it reaches the desired tenderness level. Drain the cooked spaghetti and mix it with your sauce. Serve and enjoy.

Tags: about minutes, This recipe

Dry Red Wine Types

Red wines come in many different styles, the most obvious differentiation being dry and sweet. The dryness or sweetness of a wine depends on its level of residual sugar. The vast majority of red wines available are dry, meaning they have little to no sugar. It would be nearly impossible to create a complete listing of every type of dry red wine, but the basic categories are easy to define.

Classic French Reds

Many of the world's most famous and highly regarded dry red wines come from France, and most of those come from three major regions: Bordeaux, Burgundy and the Rhone Valley. Bordeaux red wines are blends of several grapes, mainly cabernet sauvignon, merlot and cabernet franc. Red wines from Burgundy are made exclusively from pinot noir. In the northern Rhone, red wines are made from syrah, while southern Rhone wines can be blends of as many as 13 grapes -- like the famous Chateauneuf-du-Pape -- but are predominantly made from grenache. The best of the wines from these regions are extraordinarily complex and tend to age well.

Other Old World Reds

Italy creates many well-known dry red wines in two main regions: Piedmont and Tuscany. The major Tuscan grape is sangiovese, which produces the ubiquitous Chianti, as well as the more refined Brunello di Montalcino. When sangiovese wine is blended with wine from non-Italian grapes, the wines are dubbed "Super Tuscans" and are usually wines of high quality and high prices. In Piedmont, the king of all grapes is nebbiolo, which produces such distinguished red wines as Barolo and Barbaresco, Italy's most complex and robust wines made for long aging. Spain produces some high-quality reds from the tempranillo grape, including notable wines from Rioja and Priorat.

New World Reds

Countries all over the world have jumped into the winemaking game, many with great success at producing dry red wines. In California, Napa Valley produces reds dominated by cabernet sauvignon that rival the quality of their classic French cousins. California is also known as zinfandel country, one of the few places in the world where that grape is able to flourish. Australia is famous for its quality shiraz production, while its neighbor New Zealand is producing better pinot noir every year. Argentina is making a name for itself with its malbec wines. In general, new world wines are fruitier in style than their old world counterparts and are more accessible without significant aging.

Unusual Dry Reds

Aside from these basic reds, keep an eye out for a few emerging, unusual wines. South Africa created a grape from a cross of pinot noir and cinsault, called "pinotage." Since pinot noir is almost never blended, this wine is interesting in that it gives drinkers the chance to experience a new side of pinot. Another unusual dry red wine comes from the Veneto region of Italy: Amarone. This wine is made from grapes that have been dried, or raisinated, through a process called appassimento. They are then turned into a wine that has a bitter, concentrated flavor.

Tags: pinot noir, made from, wines from, cabernet sauvignon, come from

Make Chocolate Covered Graham Crackers

Almost by definition, anyone who enjoys chocolate and graham crackers loves chocolate-covered graham crackers. But they can be rather expensive to buy in stores, so why no create your own? It is a very simple process, and fun as well. These chocolate-covered crackers make wonderful snacks for a special gathering and terrific seasonal gifts for your host or that hard-to-buy-for person.

Instructions

1. Pour the water in the bottom of the double boiler and get it boiling on the stove. Open the packages of chocolate melts and graham crackers. Open the bag of milk chocolate melts so that they are easy to pour into the double boiler when it is time. Take a few cookie sheets and cover them with the tin foil or parchment paper. Set aside.

2. Wait for the water to begin boiling. Then add the top of the double boiler and pour in the milk chocolate melts. The chocolate melts will melt quickly, changing to a shiny color as they do so. Let them remain in the double boiler until they melt.

3. After the chocolate melts, place a graham cracker into the double boiler and use the spoon to turn the crackers over, so that both sides are covered. Use a fork to lift the chocolate-covered graham crackers out of the melted chocolate. Holding the fork so that the handle is over the edge of the pan and the graham cracker is over the pot, gently tap the handle of the fork against the pan, knocking off some of the excess chocolate.

4. Gently lay the milk-chocolate-covered graham crackers on the prepared cookie sheets. Allow them to cool completely. The chocolate will return to its previous state, leaving your crackers in a chocolate shell.

5. Prepare all of your graham crackers as you did in Step 3. This will not take long at all. Allow them to sit, as you did last time, to harden up. They can be stored for a few weeks in an airtight container and in a cool place.

Tags: chocolate melts, double boiler, graham crackers, Allow them, chocolate-covered graham, chocolate-covered graham crackers

Cook Pheasant

Every fall during hunting season, hunters from across the country bring home pheasant for supper. You can easily adapt most regular poultry recipes for cooking this bird. All you need is a little know-whip up a delicious pheasant dish!

Instructions

Cooking Young Pheasant

1. Decide if you have a young pheasant. A young bird will have a flexible breastbone, gray legs and a pointed large terminal feather in its wings. A young male will also have rounded spurs.

2. Roast a young pheasant in a 350 degree oven for about 25 minutes per pound. You may stuff it with chestnut or sausage dressing and generally treat it like roast chicken.

3. Split the pheasant down the back and rub with garlic and unsalted butter if you choose to broil it. Place the oven rack about 4 inches below the broiler and baste it frequently with melted fat, oil or wine. Cook it until the wild game bird is tender.

Cooking Older Pheasant

4. Examine the male's spurs--an older male will have longer, sharper spurs.

5. Bard the bird before cooking. To bard it, make small cuts in the breast and thigh of the pheasant and place slivers of bacon in these cuts. Make sure the bacon slivers are at right angles to the breastbone.

6. Braise the pheasant if it is an older bird. Melt 1/4 cup of lard in a heavy pan and brown the bird. Then place it in a casserole, add 12 sliced mushroom caps, 1 small sliced onion and 1/2 cup Marsala or Madeira. Cover the casserole and bake for about half an hour.

Roast an Older Pheasant

7. Cook an older pheasant in sauce to avoid dryness. Bard the wild game bird and fill the cavity with apple or onion slices. Then roast it at 400 degrees for 20 minutes.

8. Remove the meat from the bones and cook for 2 hours in a stock made with 2 large onions, 2 cloves garlic, 2 bay leaves, 1 cup chopped parsley, 1 quart dry red wine, 2 quarts water or chicken stock and 3 fresh tomatoes.

9. Simmer until the stock has reduced to about half, add 3/4 cup cream sauce, chopped mushrooms and 3/4 cup red wine. Simmer for 25 more minutes. Arrange the meat on a plate and pour the sauce over.

Try Pheasant Soup

10. Make a nice pheasant soup out of an older wild game bird. Saute 2 onions, 1 clove garlic, chopped celery and carrots until tender. Add pheasant pieces and cook until brown.

11. Add 8 cups chicken stock, add 1 pound sliced mushrooms, 1 cup whole kernel corn and 1 sprig of thyme. Simmer 10 to 15 minutes.

12. Take the pheasant pieces out of the pot and pull the meat off the bones. Cut up meat, return it to the kettle and reheat before serving.

Tags: game bird, wild game, wild game bird, about half, chicken stock

Pork Tenderloin Cooking Tips

Pork tenderloin is a quick-cooking lean meat that is also extremely versatile. The tenderloin can be sliced before cooking or roasted whole. Pork can be used as a main entree, sliced for sandwiches or chopped and added to a stir-fry or kebab-style dish. Because it has little fat, pork is a good alternative to red meat for people who are trying to improve their diet.

Preparation

The key to a delicious pork tenderloin is the preparation before you cook the meat. Add flavor by brining, marinating or covering the pork with a dry rub. Brining adds moisture into the meat, along with taste. Add 1 quart cold water, 1/4 cup of salt, and 1/2 cup of sugar to a large plastic bag and seal the pork tenderloin inside. Let the bag soak in the refrigerator for 30 minutes to eight hours, depending on how strong you want the flavor to be. Add lemon juice or spices to the water for added flavor. If you are using a dry rub, apply the rub a few hours before cooking to allow the spices to soak into the meat.

Cooking the Pork

Pork tenderloin can be roasted in the oven or grilled outside on the barbecue. Before roasting, use an ovenproof skillet to sear the tenderloin in oil on the stovetop. Let the meat cook for about five minutes on medium-high heat, making sure all sides are browned. After searing, you can apply a glaze to add flavor while the pork cooks in the oven. Barbecue sauce and various fruit juices or jellies are some of the more common ingredients in pork glazes. Cook the meat in the oven for 15 to 20 minutes at 425 degrees Fahrenheit. When it is finished cooking, remove the skillet from the oven and let the meat sit for five minutes before serving. When grilling pork tenderloin on the barbecue, sear the meat over the flame for one to two minutes on each side, then slide it to the side of the flame and cook for another two to three minutes per side.

Flavor Suggestions

Almost any style of cooking can be represented with a pork tenderloin marinade. For an Italian taste, marinate the meat in a mixture of garlic and rosemary before roasting. You can also add a bit of sweetness by roasting chopped fruit in the skillet along with the pork. Apples, peaches, pineapples and cherries all go well with pork's mild flavor. Ethnic favorites such as an Asian ginger sauce or Indian tandoori also work well with pork tenderloin.

Tags: with pork, pork tenderloin, along with, before cooking, five minutes, into meat

Make Whiskey Sauce

Whiskey can be used to make a delicious dessert sauce.

Whiskey sauce is used on warm puddings like bread pudding and plum pudding to give a sweet glaze to a steamed dessert. It is a cooked sauce with variations for each use. This simple recipe is used on bread pudding and can be made with rum or rum flavoring if preferred. Unlike hard sauce, it is cooked and does not rely on the heat of the pudding to coat the dessert.

Instructions

1. Bring the water and sugar just to a rolling boil, stirring. Do not allow to continue to boil. Remove from heat.

2. Stir in butter and whisk until silky, about a minute and a half. The sugar will stay very hot.

3. Away from heat, stir in bourbon, whiskey, rum or flavoring. Stir until cool enough to pour into pitcher. Serve warm over bread pudding or plum pudding.

4. This sauce can also be made with equal portions of butter and sugar melted together (do not boil). After removing from heat, thin the mixture by whisking in a little warm cream before adding bourbon or Irish whiskey.

Tags: bread pudding, from heat, bread pudding plum, made with, plum pudding

How A Peanut Peeler Works

A peanut peeler, sheller or decorticator is a machine that removes the shell from the kernel of the peanut. Shelling plants are usually located close to harvesting areas, according to the American Peanut Council.

Cleaning and Sizing

The unshelled peanuts are inspected, graded and moved through screens, blowers and magnets that remove foreign matter like stones and soil. Then screens separate the peanuts by size before they are moved to rollers adjusted for size, according to the Environmental Protection Agency (EPA).

De-Hulling

The rollers must crack the shells without damaging the kernels. Some machines have a horizontal drum with perforations and a ridged bottom, and a rotating beater is also used for shelling. The beater crushes the peanuts against the bottom ridges, pushing both the shells and peanuts through the perforations.

Separation

Screens and air drafts then separate the shell fragments and kernels as they fall from the drum. The kernels are then sized by screens and graded by electric eye sorters, which can remove damaged pods.

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Can Dogs Eat Salted In The Shell Peanuts

A dog licks her lips in anticipation of a treat.

Peanut butter, peanut oil and whole peanuts are staples of many dog treats and food flavorings. Salted in the shell peanuts are a human snack and may potentially cause problems for the discriminating peanut connoisseur canine in your life.

Function

The rough exterior shell of a peanut serves as a barrier to protect the seeds during development. The seeds are eaten as a food or processed to make condiments, oils and sandwich spreads.

Manufacture

Peanuts salted in the shell are soaked for a period of time in a salt water solution. The peanuts are then roasted to dry.

Effects

Dogs should not be allowed to eat peanuts with their shell still intact, according to the "Dog Owner's Home Veterinary Handbook." The outer layer is comprised of a high amount of fiber, and is extremely difficult for the dog's body to digest.

Considerations

Dogs, like humans, can develop allergies from repeated peanut exposure. The effects of a peanut allergy in canines can be just as devastating as an allergy in humans, according to the "The Allergy Solution for Dogs."

Warning

There is also a chance that the shells harbor a variety of mold called Aspergillus flavus. This mold produces an extremely toxic substance called aflatoxin.

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Cook A Light Fresh Corn Salad

Create a light summer salad with fresh corn.

Whether you find yourself with a bumper crop of fresh corn on the cob or you just want to find a new way to enjoy this summertime favorite, you can use fresh corn to create a colorful and healthy side dish. While you can use raw corn for your salad, cooking the corn first will add to the flavor of the dish. Keep in mind that you can leave out any vegetables you don't like or add your favorites to customize the corn salad to your own personal tastes.

Instructions

1. Cut the kernels off of approximately 6 ears of corn using a sharp knife. Hold each ear at a 45 degree angle and push the knife away from you along the top to remove the kernels.

2. Add 1 tbsp. olive oil to a large frying pan and heat over low heat for approximately one minute.

3. Add the corn kernels to the hot frying pan and cook for three to four minutes or until very lightly browned, stirring constantly to prevent burning.

4. Transfer the cooked corn kernels to a large serving bowl.

5. Cut a green pepper in half and remove the seeds. Cut the pepper into bite-sized pieces and add it to the serving bowl.

6. Cut approximately two cups cherry tomatoes in half and add to the serving bowl.

7. Add 1 tbsp. chopped fresh cilantro and 2 tsp. olive oil to the serving bowl.

8. Toss the salad gently to mix all of the vegetables and evenly distribute the olive oil and cilantro.

Tags: serving bowl, fresh corn, corn kernels

Duck Breast In A Slow Cooker

Duck breasts can be prepared in a slow cooker.

Many people are intimidated by the thought of cooking duck. It's not an everyday poultry item for most of us. However, duck can be cooked in many different ways, just like any other fowl, including with a slow cooker. Duck breasts in particular lend themselves to slow cooking and you needn't worry about them drying out.

Instructions

1. Rinse the duck breasts under cool running water and pat them dry with paper towels. Draw the tip of a small sharp knife lightly across the skin on the breasts, making three to four shallow slits on each. This will cut the surface of the skin to allow some of the fat to escape. Do not cut so deeply that the flesh of the duck breast is exposed.

2. Place the duck breasts skin side down in a large frying pan and saut for eight to 10 minutes, until the fat is rendered from the skin and it turns golden brown. Turn the breasts over with a spatula and sear the meat until it is lightly brown. Place the duck breasts into the slow cooker.

3. Discard all but 2 tbsp. of the duck fat in the pan. Peel and finely chop three shallots. Mince five cloves of garlic. Add the shallots and garlic to the pan and saut them in the duck fat over low heat until they are softened. Sprinkle ¼ cup of flour over them and cook, stirring over medium heat for one minute.

4. Pour 1 cup of duck broth or low-sodium beef broth and 2 cups of red wine into the pan. Bring the liquids to a boil. Scrape up any browned bits of meat with a wooden spoon. Pour the mixture into the slow cooker.

5. Peel two large carrots, chop them finely and add them to the slow cooker. Chop 1 tbsp. of rosemary leaves. Add the rosemary, 2 bay leaves and 1 tbsp. each of fresh thyme and fresh marjoram leaves to the cooker. Season with 1 tsp. each of salt and pepper.

6. Cover the slow cooker and set on "low" for 6 hours or until the meat is tender when you pierce it with a knife.

7. Remove the duck breasts with a slotted spoon to a serving plate. Discard the skin. Cover the duck breasts with aluminum foil to keep them warm while you make the sauce.

8. Pour the liquid from the slow cooker through a strainer into a large saucepan. Skim off the fat. Bring the liquid to a boil. Remove ¼ cup of the liquid and pour it in a small bowl.

9. Stir 2 tbsp. of cornstarch into the ¼ cup of liquid and mix to dissolve. Add it back to the pan and stir until the sauce is thickened.

10. Pour the sauce over the duck breasts.

Tags: duck breasts, slow cooker, breasts with, duck breasts with, into slow, into slow cooker, Place duck

Whiskey Gifts

Alcoholic beverages are often given as gifts on special occasions including the holidays, as congratulations, and at birthdays. One of the most versatile gifts to give is also one of the most appreciated by many. Whiskey is produced in dozens of different ways by hundreds of different distillers in almost every country in the world. This makes giving whiskey as a gift a natural choice.

History

Whiskey, and all of its cousins, are distilled spirits derived from the fermentation of grain--usually corn, wheat, rye or barley. The distilled spirit is then aged in oak casks or barrels for at least 2 years, but often for more. The result is a product that has a caramel color and a very distinct set of characteristics that makes it enjoyable by itself, or as a mixer with other alcohols or non-alcoholic drinks. Whiskey has been interpreted by the Scottish, which have perfected Scotch whiskey. The use of barley and the firing of the fermentation process by peat moss has given Scotch unique smoky flavors that are a signature of refinement around the world. Americans have invented bourbon whiskey, a unique interpretation of whiskey that is derived mostly of corn and aged in white oak barrels to give it a rich, amber color and sweet flavor. Other types of whiskey, such as "sour mash," rye and wheat whiskeys, are variations of whiskey recipes crafted in Ireland, Canada and many other countries.

Significance

Scotch whiskey is among the most sophisticated whiskey gifts a person can receive. The unique tradition of making Scotch has imbued it with distinct characteristics that are appreciated by many whiskey aficionados around the world. Older Scotches are even more highly prized because in addition to their refined taste, they are an expensive investment that makes the recipient want to savor every drop. Prized Scotch whiskeys can run several hundred dollars by themselves, but Scotch whiskey can also be part of a basket arrangement.

Types

Bourbon is an American tradition and a closely regulated product to ensure consistency in the product. Still, there are enough variations that a bourbon whiskey gift can be found for almost any kind of person. Some of the more prominent bourbons to give include Jim Beam and Makers Mark. Jim Beam is a country-wide distributor and distiller of large-batch bourbon, making its prices relatively inexpensive. Makers Mark and other small-batch bourbons purposefully create less volume of bourbon in order to focus more on brand quality; this makes the bourbon gift a bit more expensive. Other bourbons and near-bourbons such as Jack Daniel's have offered their own premium, small-batch bourbons with more sophisticated and refined characteristics.

Features

Irish and Canadian whiskeys are counted among the finest in the world, though whiskey is produced in Germany, Israel, Japan and many other countries. Each country produces a whiskey of different characteristics and properties, though all are technically whiskeys. Ireland, however, is the origin of the entire whiskey process. Irish monks exported Christianity and whiskey-making to Scotland, and Irish distillers immigrated to America and Canada and continued their traditions of distillation. Jameson's Irish Whiskey is one example of the original Irish whiskey.

Considerations

Some whiskeys, especially those of the bourbon family, also find their way into marinades and barbecue sauces. Bourbons such as Jim Beam and sour mash whiskeys such as Jack Daniel's are two examples of whiskey-flavored sauces. If the person receiving the gift either does not drink or would prefer not to receive alcohol, these gifts can be used as alternatives and are widely available. As noted, Scotch gift baskets are available from certain online and in-store retailers around the holidays, as are Irish and Canadian whiskeys. These baskets usually include food that complements the beverage in question, and some come with glasses, decanters or other paraphernalia related to whiskey and whiskey consumption.

Tags: Scotch whiskey, appreciated many, around world, bourbon whiskey, Canadian whiskeys, characteristics that

Make Cheesestuffed Burgers

Low fat burgers are made of ground turkey or lean ground beef.

Hamburgers are an American staple, thanks in part to fast food restaurants and backyard grills. Burger lovers are always looking for new ways to enjoy this satisfying food. Toppings like cheese and bacon are traditional add-ons, but for an unexpected flavor, add cheese to the middle of the burger. This technique is easy to master and only requires willing hands and fresh ingredients.

Instructions

1. Preheat the grill or a non stick skillet. You may wish to broil your burgers. In this case, turn the oven on the broil setting.

2. Unwrap the ground beef and place it in a large glass bowl. Pour in one envelope of beef onion soup mix. Crack one egg into the bowl,

tossing the shells.

3. Mix the ingredients together with your hands. Blend the hamburger meat well with the soup mix and egg.

4. Shape the meat into eight evenly sized small patties. Place the first four patties on a large serving platter.

5. Spoon 2 tbsp. of grated cheese on top of each burger. Press the second set of four burgers down on top of the first. Pinch the sides of the burgers together, sealing in the cheese.

6. Cook your burgers until they have reached the level of doneness you prefer. The cheese will be melted and gooey.

Tags: ground beef, your burgers

Tilapia Fillets

Easy to find and usually less expensive than other prized fish such as salmon, tilapia is available year round at supermarkets and wherever fish are sold. But before you buy some fillets, check on the information below to see how it fits into your dietary needs.

Significance

Originally native to Israel, tilapia is a tough, resilient fish known for its amazing breeding capabilities. In fact, tilapia ponds in the United States are highly regulated since they've been known to invade other fishing areas and take over with their quickly-growing numbers. Tilapia fillets are have a very mild taste and versatile in preparation. See Resources for some recipe ideas.

Types

While there are over 100 different kinds of tilapia, only two are most commonly eaten: the red and the black tilapia. There are two ways that tilapia can be raised: in fish farms (especially in the Americas) and wild-caught (both in fresh and salt waters), though the latter is more difficult to find in the stores. On farms they are usually given high-protein pellets.

Considerations

Farm-raised tilapia from North, Central or South America is usually quite safe, but you should avoid those imported from China and Taiwan as their countries' sanitary regulations are not up to standards and the pollution is continually problem. When buying tilapia (which can also might be labeled as Nile Perch), look for fillets with firm flesh. Beware of those that have a strong "fishy" smell. Ask where the fillets are from and how they were raised (farmed or wild-caught). Place on a plate of ice and keep at the bottom of your fridge until you cook it that day. It will also keep up to two weeks in the freezer if you wrap it tightly in plastic and keep it in the back (the coldest place).

Warning

Stick to eating tilapia twice a month at most. It's been recently discovered that farm-raised tilapia has an undesirable ratio of low omega 3 fatty acids and high omega 6 fatty acids.This combination causes internal inflammation, which can take a toll on your health overall, but especially if you suffer from asthma and auto-immune diseases.

Benefits

When eaten in moderation, tilapia is an excellent source of protein, low in calories and usually low in mercury unlike other fish. It is also a good source of minerals and vitamins such as phosphorus, niacin, selenium, and vitamin B12

Tags: fatty acids, omega fatty, omega fatty acids

Cabo San Lucas Mexico Restaurants

Fresh seafood abounds on restaurant menus in Cabo San Lucas, Mexico.

Sitting at the bottom of the Baja Peninsula, Cabo San Lucas, Mexico, is a busy tourist destination offering visitors white sand beaches, reefs for scuba diving and plentiful deep sea fishing opportunities. Attracting high-end tourists with large resorts, Cabo San Lucas is also home to many restaurants. Visitors can enjoy fresh local seafood and traditional Mexican food served outdoors in colorful and lively settings.

Felix's

Serving Mexican cuisine and seafood, Felix's in Cabo San Lucas offers a large dinner menu full of regional specialties. Diners can sample authentic pozole, a green stew full of meat and hominy, and a Mexican-style bouillabaisse loaded with shrimp, scallops, sausage, crab, fish and vegetables. On any given day, Felix's extensive salsa bar has at least 30 salsas for guests to try. The salsas range from mild to extremely spicy and feature unique ingredients such as tamarind, carrots and watermelon. Diners at Felix's can relax on the outdoor patio, covered by a blanket of bougainvillea, and enjoy live music while sipping a frozen daiquiri or margarita.

Felix's

Zapata and Hidalgo streets

Cabo San Lucas, Mexico 23410

+52-624-143-4290

felixcabosanlucas.com

La Golondrina

La Golondrina in Cabo San Lucas specializes in offering fresh, local seafood, prime steaks and authentic Mexican fare. Seafood lovers can enjoy the catch of the day grilled and served in a sauce of their choosing or feast on Parmesan-crusted scallops or shrimp served one of seven ways. The seafood combination for two hungry people comes with more than two pounds of food including lobster, scallops, blue crab and more. Visitors to La Golondrina dine outside on a patio beneath an enormous tree strung with twinkling lights. The open-air kitchen allows guests to watch their food as its being made. The family-friendly establishment also offers a children's menu and lavish desserts.

La Golondrina

Paseo del Pescador

Cabo San Lucas, Mexico 23410

+52-624-143-3705

lagolondrinarestaurant.com

Edith's

Dedicated to serving authentic Baja cuisine, Edith's in Cabo San Lucas is owned and operated by Edith Jim nez-Smith, an expert on the history of food in the region. The menu at the restaurant includes unique dishes using some of the principle foods from the area. Diners at Edith's can taste zucchini blossom turnovers, local shrimp and lobster steamed and served with garlic butter and a salad packed with fresh produce from farms in nearby Miraflores topped with a dressing made from honey, hibiscus flower liquor and ginger. Guests at Edith's dine outdoors under a thatched palapa roof strung with decorative lights. Roving mariachis play requests and fresh Caesar salads are prepared tableside.

Edith's

Camino a Playa El Medano

Cabo San Lucas, Mexico 23410

+52-624-143-0801

edithscabo.com

Tags: Cabo Lucas, Cabo Lucas Mexico, Lucas Mexico, Lucas Mexico 23410, Mexico 23410

Make Great Granola

Learn make this delicious healthy food at home.

Granola is delicious, healthy, flavorful and easily made at home. With a few simple steps you can adapt your granola recipe to your own tastes. Be creative with the flavors and save money over the store-bought kind. Serve it over yogurt or ice cream or with hot or cold milk. Make a savory version to toss into salads, or simply enjoy it on its own.

Instructions

Mix Dry Ingredients

1. Choose old-fashioned rolled oats, not the quick-cook kind. Pour 4 cups into a large bowl.

2. Add between 3/4 cup and 1-1/4 cups of mix-ins such as nuts, pumpkin or sunflower seeds, M&Ms, flaked coconut, flax seeds, millet, wheat bran and fresh or dried herbs and spices.

3. Add a dash of salt.

4. Stir to combine.

Mix Liquid Ingredients

5. Pour 1/4 cup of mildly flavored oil such as canola into a separate small bowl. Add a dash of flax seed oil for added nutrition.

6. Add 1/2 cup of liquid sweetener. Choose maple syrup, golden syrup, honey, molasses, brown rice syrup, condensed milk, brown sugar mixed with water or another liquid sweetening agent. Or try a combination of sweeteners.

7. Add 1 tsp of flavored extract such as almond, vanilla, coconut, orange or raspberry.

8. Mix well.

Combine and Bake

9. Pour the wet ingredients on top of the dry ingredients and mix well. Create larger chunks of granola by squeezing bits of cereal together.

10. Spread out on a baking sheet and bake at 300 degrees for 25 to 30 minutes.

11. Remove granola from oven and mix in dried fruit. Return to oven for 12 to 15 minutes.

12. Allow mixture to cool completely.

13. Scrape into an airtight container and store for up to 10 days. Or freeze it to extend its shelf-life.

Tags: delicious healthy

Garnish Thailand Food

The foods of Thailand are flavorful; many of the dishes can be quite eye-catching. Richly colored vegetables and fruits, fresh seafood and other meats make Thai entrées, soups and appetizers robust and photogenic. To garnish, use the same ingredients that you use to prepare the dishes. You might have to shop around to find some of these exotic food items. But once you do, creating a Thai garnish can be as simple as adding a flower to a plate.

Instructions

Chopping and Slicing

1. Rinse all of your fruits and vegetables.

2. Slice the white onion and green papaya into thin pieces.

3. Use the flat edge of a cleaver or chef's knife on a cluster of peanuts to break them into small pieces. Do this on a heavy cutting board for safety. If some peanuts are left whole, that is okay.

4. Chop a few green onions and chili peppers to create small, round hollow pieces. Leave some of the red chilis whole. Keep a few green onions whole, but clean them up by trimming off half of the green tops the roots of the bulb. Peel off any tattered layers.

5. Cut the stems off of the cilantro and Thai basil. Trim the stems of mint but don't cut them off completely. Carefully rinse your edible flowers and cut the stems if necessary.

6. Place all of your ingredients in separate dishes or spaced apart on a large platter.

Garnishing

7. Sprinkle the crushed peanuts on top of your chicken-satay dish before laying down your skewers. Lay a leaf of romaine lettuce at the far end of the dish and place your cup or bowl of peanut sauce on top of it.

8. Dress up your soups. Add a few slices of white onion and leaves of Thai basil on top of your lemongrass soup for a striking two-color contrast. Sprinkle coriander leaves and red chilis on top of coconut milk soup.

9. Place your green papaya slices, which you use for papaya salad, on top of the bed of greens. Then sprinkle chopped green onions on top.

10. Add Thai basil leaves or an edible flower on a plate of spring rolls. Set them along side a small dish of spicy lime dressing. Place whole chilis on the side or on top of dishes that contain curry.

11. Set one or two mint leaves in glasses of Thai iced tea.

12. Place the whole of the coconut, pineapple and lemons on your table in between all of your dishes.

Tags: green onions, Thai basil, flower plate, green papaya, Place whole, Place your

Make Chinese Almond Cookies

Almonds give a distinct flavor to many dishes.

Chinese almond cookies are not always known as cookies. These delicate sweets are also known as biscuits or cakes. Almond cookies in China developed without the use of dairy as an ingredient. And while today cookbooks and recipes are numerous and easy to access, that was not always the case in years past. The Chinese almond cookie recipe was part of a tradition where the information on make the cookie was passed down from one generation to the next.

Instructions

1. Preheat the oven to medium.

2. Pour the ice water in a small bowl and put it in the fridge to keep it cold.

3. Bring water in a pot to a rolling boil and set the almonds in the water for at least three minutes, but no more than five minutes

4. Remove the ice water from the fridge. Drain the almonds in the colander and immediately place them in the ice water.

5. Drain the almonds in the colander and pop off their skins by squeezing one end of the almond. Discard the skins.

6. Chop the almonds to a fine consistency.

7. Combine rice flour, powdered sugar and chopped almonds in the large mixing bowl with the mixing spoon. Then mix in the almond oil.

8. Beat the two eggs in the small bowl with the fork. Mix the beaten eggs into the mixture.

9. Remove the dough from the bowl, placing it on a clean flat surface. Roll it flat to ¼-inch thickness with the rolling pin.

10. Cut out the cookies, and place them on the cookie sheet.

11. Bake the almond cookies for one hour.

12. Remove the almond cookies from the oven and set them on a cooling rack.

13. Store the almond cookies in the airtight container, when they have cooled.

Tags: almond cookies, almonds colander, bowl with, Drain almonds, Drain almonds colander, place them, small bowl

Bake Stale Cereal To Make It Crunchy Again

Cereal tasts better when it's crunchy.

Cereal is made to be crunchy, but after it's been exposed to moisture in the air, it could turn soggy. This could happen if someone left the box open, or it could happen after a period of time, even in a closed container. You could use the stale cereal in a muffin recipe, but if you don't want to bake muffins, you can make them crunchy by again heating them in the oven.

Instructions

1. Place a rack in the middle of your oven and turn the oven temperature to 425 degrees Fahrenheit. Allow it to preheat for 15 minutes.

2. Spread stale cereal out on a large cookie sheet. Keep the cereal in a single layer. If it is piled on top of each other, the bottom pieces may not get crispy. Use a second cookie sheet if you have more cereal.

3. Place the cookie sheet into the preheated oven, on the middle rack. The moisture in the cereal will evaporate and cereal will dry out in the oven's heat. Leave it in for five minutes.

4. Remove the cookie sheet from the oven and place the cookie sheet on the top of the stove, or on a towel placed on the counter. Allow the cereal to cool down, which should take about two hours.

5. Scoop up the cereal with your hands and put it into an airtight container for future use. Be sure wash your hands before handling the cereal.

Tags: cookie sheet, cereal will, could happen, stale cereal, your hands

Bulgar Wheat Cooking Times

Uncooked bulgar wheat on the left next to cracked wheat

Bulgar wheat is a wheat grain that has already been boiled, dried and cracked so that it has a shorter cooking time than many other grains. Bulgar is also spelled bulgur and is best-known for being the main ingredient in the Middle-Eastern dish tabbouleh. Bulgar can be cooked or just soaked in boiling water to cook the grain.

Types of Bulgar

Bulgar comes in many different sizes of grain, often referred to in a system from Number one to Number four, varying from finest grind to most coarse grind. The finer the grind of the bulgar, the less cooking time it will take to prepare. The usual ratio for wheat to water is approximately one to two, however for coarser grinds you may need a bit more water.

Preparation

To prepare bulgar wheat use approximately twice the amount of water than you are using bulgar. Keep in mind that the bulgar will expand to around twice its size. To cook the bulgar wheat, bring the water to a boil, then add the bulgar to the pan, stir, then cover. Continue to cook for approximately twenty minutes stirring occasionally. Drain the excess water after twenty minutes or when the bulgar has plumped up like a rice or a pasta.

To soak the bulgar instead, boil the same amount of water, but add the water to a bowl of bulgar. Cover the bowl with a towel and let it sit for between fifteen and thirty-five minutes. Drain the excess water from the bulgar when it seems to have expanded and then fluff with a fork.

Soaked bulgur should have a more moist texture and cooked bulgar should be a bit more dry and grainy. Remember that cooking times vary depending on the grind of the bulgar. You should know when it is ready to be eaten if you try a piece and find the texture al dente, similar to pasta or rice that is just cooked but not mushy.

Variations

You can use boiling chicken or vegetable broth in place of boiling water. Or you can microwave very finely ground bulgar. Just mix the same amount of bulgar and water in a microwave-safe bowl, stir, cover, then microwave for two minutes at a high setting. Then stir again, cover and let the bowl stand for seven minutes.

Tags: bulgar wheat, amount water, boiling water, bulgar should, cooking time, Drain excess

Make Tortilla Shells

In the late 16th century, the Spanish introduced Mexico to wheat cultivation and the production of bread made from wheat and flour. Flour tortillas have since become very popular and are an essential part of Mexican cuisine. They are used for making tacos, burritos, enchiladas and many other popular Mexican dishes. As with many things, the best flour tortillas are the ones that are homemade. Making your own tortillas can be difficult at first, but practice makes perfect.

Instructions

1. Combine the flour, baking powder and salt in a large mixing bowl. Fold in the vegetable oil or shortening and gradually add the warm water.

2. Knead the dough for approximately 6 minutes, or until it sticks together and does not crumble. Place the dough on a floured cookie sheet or wax paper and knead for another 4 minutes. At this point the dough should not stick to the cookie sheet or wax paper.

3. Roll the dough into a log and cut into 12 even sections. Roll each section into a ball, cover with plastic wrap and let sit for 30 minutes.

4. Place a dough ball between two pieces of wax paper. Use a rolling pin to flatten it. Start in the center and roll out to the edges. Stop when the diameter of the tortilla is 8 to 9 inches. Repeat for the remaining 11 dough balls. Do not let the pin roll off the edges, or they will be too thin.

5. You’re all done! Gently peel the tortilla off the wax paper. You may cook the tortillas on a hot skillet or fry them. For softer shells, fry for 2 to 3 seconds on each side. Fry longer for hard shells. Use a fork to shape the shell into a crescent.

Tags: cookie sheet, cookie sheet paper, Place dough, roll edges, sheet paper

Cook Carrots For Vegetable Soup

Fresh, crisp carrots have the best flavor.

Carrots are a root vegetable, usually orange in color and high in vitamins, minerals and dietary fiber. They have a fresh, slightly nutty taste with an underlying sweet flavor that becomes more powerful when the vegetable is cooked. The carrot's flavors complement those of other vegetables when combined in soup. However, if you add carrots to soup too early, they will turn to mush and lose their flavor. Cook carrots separately for vegetable soup and add them right before it is done for best results.

Instructions

1. Rinse the carrots in cool water and pat them dry with paper towels. Use a vegetable peeler to remove the outer layer of skin. Discard the carrot peelings.

2. Use a sharp knife to chop off the tops of the carrots, where the greens were attached. Cut the carrots into 1/4-inch-thick slices. Discard the tops of the carrots.

3. Fill a large pot halfway with water. Add 1 tsp. of salt for every 2 cups of water used. Place the pot over high heat and bring the water to a boil.

4. Add the carrot slices to the boiling water and leave them to cook for 15 minutes. Drain.

5. Add the carrots to the vegetable soup 10 minutes before its cooking time is up.

Tags: tops carrots

Prevent Burning Of Pots And Pans

Pots and pans are designed to last for many years if cared for properly. However, they can easily be damaged and become ineffective within a few uses if they are not correctly handled. Even minor cooking mishaps can lead to burn marks on the inside or outside of your cookware. This will not only affect the taste of your food but also the efficiency of the pot or pan.

Instructions

1. Buy quality pots and pans. Cheap pieces will quickly deteriorate while the quality cookware can last a lifetime. All pots and pans should be made of heat-responsive materials. Skillets should be heavyweight and non-stick.

2. Clean food and water off of the stovetop, especially the eyes. Anything on the eye will quickly burn and produce smoke which can damage the bottom of the pan.

3. Wipe the bottom of the pot or pan to remove water droplets or small granules that may have transferred from the countertop or storage.

4. Fill the pot or pan with a sufficient amount of oil or water. If the oil or water burns off, the food will stick to the surface and possibly burn. This will greatly alter the taste of your food and cause damage to the inside of the pan.

5. When finished cooking, never place the hot pot or pan under cool water. This not only damages the surface of the pan but may also warp the bottom causing it to heat unevenly. Let it cool before attempting to clean it.

Tags: pots pans, taste your, taste your food, This will, will quickly

Foods Of Spain

Chef, author and TV host writer Anthony Bourdain has called Spanish cuisine "the best food in the Western world." After taking a look at Spain's traditional foods, it's easy to understand why.

Tapas

Tapas are small portions of food akin to appetizers and are frequently served at bars in Spain. It's common to have a drink and tapas at one bar, then move to another (and perhaps another), eating and drinking along the way. Common forms of tapas include olives, seafood and cheese.

Jamón Ibérico

Jamon iberico is a special ham produced only in Spain, but revered the world over. The ham comes from the black-footed pig, fed primarily acorns just before slaughter. The meat is cured for at least a year. The result is a slightly gamy ham with a nutty flavor, imparted to it by the acorns in the pig's diet.

Churros

Churros are long, thin, fried pastries, dusted with cinnamon sugar and commonly eaten for breakfast or as a snack. The crisp churros are frequently dipped in "hot chocolate," which has a consistency similar to hot fudge.

Paella

Paella is a flavorful rice dish featuring seafood or meat. It's cooked in a large, round, flat pan called a paellera that diners eat directly from. Paella's brilliant yellow color comes from the saffron added while cooking.

Flan

Flan is a rich custard topped with a caramel sauce. Classic flan is flavored with vanilla, but flan feature any number of flavors, including mango, orange or almond.

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Make Miso

Miso is a Japanese condiment that is made from soybeans. The soybeans are mixed together and processed into a red, yellow or white paste. It is combined with rice, then fermented for one to three years. After the fermentation process, the miso can be added to soups, sauces, ramen noodles, dressings and marinades.

Instructions

1. Soak the soybeans in a bowl of water. Keep them in water for 3 hours. The soybeans should expand in size.

2. Add the soaked soybeans with the water into a pressure cooker. Cook the soybeans for 40 minutes until they are softened. Drain the soybeans into a bowl by using a colander.

3. Puree the beans with a potato masher. Mash the soybeans while they're still hot so that they can easily become a paste. Let the soybeans cool down before adding the koji rice.

4. Dissolve some of the salt in one cup of water, but set aside two teaspoons of the salt for later. Stir the salt water mixture into the mashed soybeans, adding more as needed. Sprinkle the koji rice onto the miso. Mix everything with your hands until the texture becomes smooth.

5. Find a cylindrical-shaped ceramic container that can be used for food. If necessary, shop for the container at a kitchen supply store. Add about one teaspoon of salt around the inside of the container, then add the miso. The miso can spoil easily when exposed to air, so add another teaspoon of salt to preserve it.

6. Cover the miso with plastic wrap or a paper towel before placing it in the container. Then, put some weights into the container, such as small washed stones, followed by a wooden lid to cover the miso.

7. Use some wrapping paper along with a string to cover the ceramic container with the miso inside. Place the container in an open space with a room temperature of around 60 degrees F so that the miso starts to ferment.

Tags: ceramic container, koji rice, salt water, teaspoon salt

Glutenfree Restaurants In New York City

Lili's 57 has a full sushi bar with a half-dozen gluten-free sushi rolls from which to choose.

They say that you can find anything in New York City, and gluten-free dining is no exception. Whether you are visiting New York City on business or are a local recently diagnosed with Celiac disease, many restaurants now have gluten-free items on their menu. However, there are a few restaurants in Manhattan that stand out for their dedication to providing safe, enjoyable dining and a large selection of gluten-free dishes.

Pala Pizza

Safe and delicious pizza or pasta can be difficult to find on a gluten-free diet because most restaurants struggle to separate gluten-free food in their busy kitchens. But Pala Pizza understands the needs of its gluten-free customers and has a dedicated fryer and oven for their gluten-free dishes. In addition to safety, the restaurant skips the typical white-rice flour pizza crusts and pasta, which can be crumbly and tasteless. Instead, Pala chefs opt for a combination of fava bean, tapioca, garbanzo bean, rice and white sorghum flours for gluten-free pizzas. For pasta, Pala uses rice, potato and soy flour for their penne, brown rice flour for fusilli and corn and quinoa flour for spaghetti. To avoid gluten contamination, gluten-free pizza and regular pizzas are not made at the same time; so if you are ordering pizza, ask your server about wait times. If you want to eat at home, delivery is available.

Pala Pizza

198 Allen Street

New York, NY 10012

212-614-7252

Pala-ny.com

Candle Caf

For gluten-free diners that also require vegan food, Candle Caf is a good option. A small restaurant on 3rd Avenue between 74th and 75th, the quaint caf has a "green" philosophy, and has initiated practices to reduce their carbon footprint. They use local produce as much as possible, and most of their menu uses organic food, free of pesticides and hormones. Candle Caf provides a simple menu with a variety of gluten-free appetizers, salads, sides and entrees. If you are in the mood for dessert, gluten-free and vegan soy ice-cream is available in chocolate, vanilla and mocha swirl. Delivery, take-out and catering are available.

Candle Caf

1307 3rd Ave.

New York, NY 10021

212-472-0970

Candlecafe.com

Lili's 57

If you're in the mood for Asian cuisine, Lili's 57 may be the place to go. The restaurant provides a wide variety of various Asian dishes and a full sushi bar. Due to the common use of soy sauce in Asian cuisine, it can be difficult to find an Asian restaurant with enough menu items from which to choose. But at Lili's 57 there are over a dozen entrees, in addition to fried rice, sushi rolls, rice noodles, soup, salad and appetizers. Located near the south side of Central Park, you can choose to dine in, or order delivery--which can be conveniently ordered from their website.

Lili's 57

200 West 57th

New York NY 10019

212-586-5333

Store6.geomerx.com/lilis57

Tags: Pala Pizza, York City, Asian cuisine, difficult find, from which, from which choose