Rainbow Arts & Crafts For Children

Rainbow

Rainbows create a natural source of beauty and awe. Commonly associated with spring, these natural wonders work well as craft ideas to capture and hold children's often short attention spans. Rainbow crafts can fit into many themed units, including spring, weather, St. Patrick's Day and colors. These colorful crafts work for young children of all age groups, including preschoolers, and rainbow crafts also keep kids entertained at home.

Tinted Rice Rainbows

Uncooked rice is easy to dye to the colors of the rainbow. Divide the rice into separate piles for red, orange, yellow, green, blue, indigo and violet. To color the rice, mix a teaspoon of rubbing alcohol with a few drops of food coloring. Repeat for each color of the rainbow, keeping piles separate to prevent color bleeding. Add the rice to the coloring and stir or shake until all of the rice is covered. Spread the tinted rice on wax paper to dry. Cut out a rainbow shape from poster board or cardboard. Draw lines to divide the rainbow into the color sections. Let kids apply glue to the first section of the rainbow and sprinkle the colors, one at a time, on the glue. Shake off any excess rice. Continue adding glue and colored rice to one section at a time to complete the rainbow. To help kids remember the order of the colors, teach them the acronym ROY G. BIV: red, orange, yellow, green, blue, indigo, violet.

Rainbow Pasta Jewelry

Uncooked pasta can be tinted in the same way as rice. Choose pasta in any shape with a hole through it so your children can string it into a necklace. Add a teaspoon of rubbing alcohol with food coloring and stir in the dry pasta until it is covered. You'll also need to let the pasta dry before using it. Teach the kids the order of the colors in the rainbow: red, orange, yellow, green, blue, indigo and violet. Have them thread the tinted pasta onto strings in that order to represent the rainbow. Tie the ends of the string to create a necklace, or use small pasta shapes to make bracelets or anklets.

Rainbow Cake

This craft creates an edible rainbow for the kids to enjoy. Use white cake batter so the colors are true. Divide the batter into bowls, one for each color of the rainbow. Use food coloring to tint each bowl of batter to a different color. Pour the red batter into the bottom of the pan. Spread it out into a thin layer. Carefully add the orange batter next, followed by the other colors in the order of the rainbow. Bake the cake according to the recipe directions. Each slice of cake will have the colors of the rainbow in it. You can also use the same method to make rainbow cupcakes, layering the colors in each of the cupcake liners.

Mobiles

A half-circle of poster board creates the main part of this rainbow mobile. Divide it into color sections and have the kids paint each section appropriately. Cut two streamers or ribbons in each color of the rainbow to about 2 feet each. Tape the streamers or ribbons at the bottom of each section. For example, the red streamer goes at the bottom of the red section and hangs down below the rainbow. An orange streamer hangs from the orange section of the rainbow, yellow, etc. Hang the mobiles from the ceiling for a colorful display.

Tags: blue indigo, blue indigo violet, color rainbow, colors rainbow, each color, each color rainbow

How Does Traditional Pork Roast Cook

How Does Traditional Pork Roast Cook?

Preparing the Roast

Prepare your traditional pork roast for ultimate flavor. Purchase a 5 lb. roast if you are cooking for guests, but only a 3 lb. roast if it's just you and your family. Rinse your pork roast and place it in a roasting pan on a rack. Rub your roast with olive oil. You can use another type of oil, but olive oil is a healthy option. Choose spices and sprinkle them over the entire roast. Combination No. 1: garlic, onion powder and paprika. Combination No. 2: rosemary, sage and thyme. Combination No. 3: salt, pepper and garlic powder.

Cooking Instructions

There are many ways to cook a pork roast, but the traditional way is in the oven. Preheat your oven to 450 degrees. When the oven is preheated, place the roasting pan and prepared roast inside. Set your timer for 10 minutes. When it dings, turn the temperature in the oven down to 250 degrees. You now want to cook the pork roast slowly at that temperature so that it stays juicy. Cook the roast for an hour or so, until a meat thermometer registers 150 degrees.

Finishing Up the Roast

Remove your pork roast from the oven and place it on a plate. Cover it with tinfoil and allow it to sit another 20 minutes. Uncover and slice for your guests. The slices can be any thickness you want. Some prefer thin and some thick, so ask your guests which they prefer and cut the roast to suit. You can serve the traditional pork roast with potatoes and green beans.

Tags: pork roast, cook pork, cook pork roast, Does Traditional, Does Traditional Pork

Egg Salad

Egg salad sandwiches have always been popular with children. However, as we grow older and our taste palettes change, we tend to forget about the pure joy that comes from eating a homemade egg salad sandwich. Born perhaps out of necessity, one has never needed a well-stocked pantry to create this culinary delight. Egg salad is perhaps the quintessential example of getting by with what you've got, as it only requires a few ingredients in its most basic form--eggs, mayonnaise and bread. In an ironic twist of fate, egg salad sandwiches are often one of the first and last sandwiches we eat in life. Nursing homes rank egg salad among the most popular sandwich selections by their residents.

Function

Despite a relatively high fat content, egg salad sandwiches are also high in protein, making them good candidates for an energizing mid-day snack. Because the main ingredient is egg, a typical portion on two slices of wheat, or other bread rich in grains, will provide the consumer with a heavy dose of protein. In addition to being high in protein, egg salad sandwiches can also make for a delicious lunch or snack.

Features

A typical egg salad sandwich has three main components. The predominant feature is always going to be roughly chopped, hard-boiled egg. The egg is then mixed with mayonnaise or a mixture of mustard and mayonnaise and spread on any variety of sandwich bread. In addition to the main components, other ingredients and seasonings may be added to the egg salad mixture to adjust the taste. It is not uncommon to find finely chopped sweet pickle relish or even cayenne pepper or paprika in an egg salad mixture.

Benefits

Because eggs have such high protein content, and because eggs are considerably cheaper than other meats that are high in protein such as beef or tuna, egg salad is one of the cheapest nutritional meals a person can make. In addition to being inexpensive, egg salad is also easily digestible for those who have recently undergone oral surgery or have perhaps lost their teeth. Young children, who often have problems chewing most types of sandwiches, will have no problem eating an egg salad sandwich, provided they like the taste.

Misconceptions

In an ever-growing health conscious society, egg salad has gotten a bad reputation for being overloaded with fat and calories. While it is true that traditional mayonnaise does indeed have high fat content, there are other options to reduce the grams of fat per serving. Reduced fat mayonnaise is widely available in American supermarkets and is a good substitute for full fat mayonnaise. When compared to other common lunch items, such as cheeseburgers or burritos with cheese and sour cream, an egg salad sandwich stands as the healthful choice.

Warning

Despite all if its redeeming qualities, there are many people in the world who do not like egg salad sandwiches. To many people, the odor of hard-boiled eggs is off putting. Others do not have a taste for mayonnaise or mustard. When considering a style of sandwich to provide for a luncheon or tea service, it is probably not a good idea to serve egg salad due to the large number of people who do not care for it.

Tags: salad sandwiches, high protein, salad sandwich, addition being, high content, main components, many people

Whirley Pop Stovetop Popcorn Popper Instructions

Make a batch of old fashioned popcorn with the Whirley Pop.

Many people are turning away from bags of microwave popcorn and discovering the attraction of making popcorn the old-fashioned way. While your parents might have made popcorn in a pan on the stove, they may have owned a classic Whirley Pop popcorn popper. The Whirley Pop's classic design resembles an ordinary pan with a lid, but the stirring mechanism inside creates even heating in the kernels and helps to prevent burnt popcorn. Try making your next batch of popcorn with a Whirley Pop and you'll have a healthy low-fat snack.

Instructions

1. Place your Whirley Pop popcorn popper on a stove burner. Check to make sure that all three clips holding the lid are secure.

2. Raise the hinged lid half. Measure in 1 tsp. of vegetable oil and 1/4 cup of popcorn kernels. Close the lid.

3. Turn on the stove burner to medium heat. Turn the crank at the top of the Whirley Pop with one hand while holding the pot handle with the other. Continue turning the crank while the popcorn is popping.

4. Stop turning and remove the Whirley Pop from the stove burner when it becomes difficult to turn the crank. This will happen when the pot is full of popped corn and there isn't much room left for the crank. In most instances this should take about 3 minutes.

5. Tip the Whirley Pop over a large bowl and allow the popcorn to pour out into the bowl. Top your popcorn with butter, salt or any desired seasoning.

Tags: popcorn with, stove burner, popcorn popper, popcorn with Whirley, Whirley popcorn, Whirley popcorn popper

Make A Healthy Grilled Buffalo Chicken Sub

Watching your weight and want to eat healthy? This grilled buffalo chicken sub is for those that love the taste of local sub shops but want to make theirs from home while staying fit. All you need are a few ingredients and you'll be eating this delicious sub in no time!

Instructions

Make a Healthy Grilled Buffalo Chicken Sub

1. Prepare the bread by spreading the mustard and buffalo sauce of your choosing onto the opened bread.

2. Sprinkle the chopped grilled chicken breast over the bread and position so that it covers all open areas.

3. Add the lettuce make sure that all areas have lettuce.

4. Add the sliced tomatoes to the top of the lettuce and chicken breast.

5. Add the pinch of salt and pinch of pepper

6. Place the two slices of cheese evenly on top of the entire sub.

7. Place in oven and allow to broil for two minutes or until the cheese has melted over top of the sub.

8. Remove from oven and add oil and vinegar.

9. Enjoy!

Tags: Buffalo Chicken, chicken breast, Grilled Buffalo Chicken, Healthy Grilled, Healthy Grilled Buffalo, Make Healthy, Make Healthy Grilled

Varieties Of Sweet Wines

Wines sold as dessert wines are usually the sweetest.

The term "sweet wine" can encompass a variety of meanings, from simply "not dry" to "dessert," much the way sweetened coffee can mean one spoonful of sugar or an iced vanilla frappe. Wine sweetness is determined initially by the amount of sugar in the fruit itself, which varies by variety and ripeness. Winemakers also control sugar content by allowing the grapes to freeze before harvest, introducing friendly bacteria to the fermentation process or fortifying the wine with brandy.

Traditional Wines

Some varieties of traditional wine are sweeter than others. These wines may be labeled "late harvest," but may be best identified through descriptions and reviews. Varieties of wine that are more sweet include Chardonnay, Gewurztraminer, White Zinfandel and late harvest Riesling.

Dessert Wines

Dessert wines are designed to pair well with sweets, fruits and cheeses. Ice wine (eiswein) is made from fruit that has gone through a frost, concentrating the flavor of the grapes. Boytritis is the term for what is called a "noble rot" wine; friendly bacteria are introduced into the fermentation process to make the wine sweeter. Prosecco is a sparkling wine perfect for special occasions and Sauternes is known for pairing well with cheese -- especially bleu cheese.

Fortified Wines

Fortified wines have added brandy, making them thicker and richer than other sweet wines. Sherry, port, Madeira and Marsala all fall into this category. The fortification in these wines means they can be stored for longer periods after opening, which allows for enjoyable sipping over several days or weeks.

Tags: fermentation process, friendly bacteria, late harvest, well with, wine sweeter

Healthy Organic Snacks For Kids

Parents can feel good about feeding their children healthy, organic snacks.

It is important to teach children healthy eating habits early in life. By offering them healthy snacks, children will be on their way to a lifetime of good choices. As organic food has become more popular, it also has become more affordable and easier to find. Many stores have entire sections dedicated to these foods. Here are a few ideas for organic snacks that you can feel good about your children eating.

Smoothies

For a healthy alternative to milkshakes, make your kids a fruit smoothie. Mix organic milk or orange juice, yogurt and a bit of honey in a blender. Add some organic fruit, frozen or fresh, and mix until well-blended. Some kid-friendly variations are strawberry banana, mixed berry banana and strawberry mango. For an extra punch of vitamins, add a handful of spinach or kale. The fruit will mask the taste of the greens so your children won't be able to tell the difference, and you will feel good knowing how healthy their "green smoothie" is.

Fruit and Cheese Kabobs

For many kids, food presentation is everything. Serve these organic fruit and cheese kabobs to your children for a fun, visually appealing snack. Choose several different organic fruits that your children like. Some favorites include strawberries, watermelon, grapes and pineapple. Organic cheddar or Colby Jack cheese will add calcium to this vitamin packed snack. To make the kabobs, cut the fruit and cheese into bite-sized pieces. Use a wooden skewer to poke a hole through each piece. Next, turn a drinking straw upside down and use the bendable part as a handle. Slide alternating pieces of fruit and cheese onto the straw for a safe way to serve kabobs to your kids.

Frozen Banana Pops

Frozen banana pops are a refreshing snack for kids, and a fun one to make as a family. Slide bananas onto Popsicle sticks. Children can then dip them into flavored organic yogurt and roll them in granola. Place banana pops onto a waxed paper-lined cookie sheet and freeze. Children will love these healthy snacks that they have helped create.

Snack Mix

Create your own custom organic snack mix. Put bowls of organic popcorn, nuts, chocolate candies, dry cereal and animal crackers on the table with a small scoop in each bowl. Allow your children to fill a sealable bag with a mix of their favorites, limiting the number of scoops their bag can contain. Mix any leftover snacks into one airtight bowl for future use.

Tags: your children, feel good, banana pops, become more, children healthy, feel good about

Dry Pumpkin Seeds For Planting

Dry Pumpkin Seeds for Planting

Part of the majesty of gardening is that if you have even one pumpkin, you can use its seeds to create hundreds of others. One single pumpkin can be the beginning of generations of pumpkin farming. So how do you get from this year's pumpkin to next year's seeds? Saving seeds from pumpkins is easy. Pumpkin seeds require little preparation to be ground-ready. In fact, a little preparation and proper storage is all you need.

Instructions

1. Cut open the pumpkin. It doesn't matter how you cut it open. If you are going to carve it as part of an autumn decoration, cut it open by making a circular incision in the top, surrounding the stem. Otherwise, cut it in the way that's easiest for you.

2. Use your hands to scoop the pulp and seeds from inside the pumpkin. Place the pulp and seeds into a bowl. Set the pumpkin aside. You can decorate it, or eat it, but you do not need it anymore for this project.

3. Spread the newspaper out on a flat surface, like a counter top or table. Run your fingers through the pulp in the bowl several times to separate the seeds from the pulp. Repeat this process as many times as you need until most of the seeds are free.

4. Begin scooping out the loose seeds and spreading them out on the newspaper. You want them to be in a single layer. If you notice any of the pieces have large strings of pulp attached, remove the pulp. Otherwise, the seeds don't need to be completely clean.

5. Leave the seeds on the newspaper to dry overnight. Do not dry them in the oven if you are going to plant them. This is common misconception, and can ruin germination viability. Only roast seeds you intend to eat.

6. Store the seeds in a paper bag. Plastic bags can create condensation, which can mold or rot your seeds. Paper storage absorbs moisture and increases airflow. Keep seeds in a cool, dark, dry place until time to plant.

Tags: seeds from, little preparation, pulp seeds, Pumpkin Seeds Planting, Seeds Planting

Does A Rabbi Bless Food To Make It Kosher

Kashrut -- the set of laws and traditions governing kosher foods in the Jewish faith -- does not require rabbis to bless food. However, rabbis and their representatives do inspect manufacturers and restaurants producing kosher food to guarantee their adherence to the rules.

Requirements

A blessing doesn't make food kosher. Instead, food must adhere to rules that prohibit pork, shellfish and the use of dairy products and meat in the same dish, among other restrictions. It must be prepared in a facility that has separate equipment for handling meat and dairy products.

Mashgiach

The misconception that rabbis have to bless food to make it kosher comes from the role of the mashgiach. Mashgiachs inspect restaurants and food manufacturers to make sure businesses comply with kashrut. They do not bless food. If a business fails inspection, it does not receive a certificate allowing it to market food as kosher.

Blessings

Observant Jews say blessings over food before eating. These prayers are similar to equivalent traditions in Christianity, Islam and other faiths. They do not in any way make foods kosher.

Tags: bless food, dairy products, food kosher

Cook Pork Steak Boston Butt

With summer coming up quickly, thoughts turn to the joys of barbecue and and the great flavors that go with it. Pork is a traditional staple in barbecue and Boston Butt is a great example of a cut of pork that lends itself to a variety of sauces and dishes and can be prepared easily to make shredded pork. We will take a look at a simple way of preparing Boston Butt along with a simple sauce preparation that will fit perfectly into your summer menu. An important step is to start this early in the day if you plan to eat it that night for dinner as it takes to 10-12 hours to get it just right.

Instructions

Preparing the Butt for the Oven or Grill

1. Mix together the following dried ingredients:1 cup Kosher Salt4 tbsp cracked pepper4 tbsp dried rosemary6 tbsp light brown sugar6 tbsp chili powderSet aside.With a knife, score (shallow slice) the thick layer of fat covering the butt. With a handful of the rub mix in your hand, rub the butt firmly with the mix, allowing it to cover the entire the butt and getting it into the score marks.

2. Pre-heat your oven to 225 to 250 degrees. Place your butt into the roasting pan and put into the oven. Allow the butt to cook at this temperature for 9-10 hours. During its cooking cycle, add small amounts of water to the bottom of the pan, just enough to cover the bottom. This will be the base for the sauce. The skin will crack and the the butt will take on a rich dark crust. At about 140 degrees, loosely top the butt with aluminum foil. Continue cooking the butt until about 195 degrees. The butt will pliable and rich brown. Take a fork and pull it against the grain of the meat. It should come away from the butt in thin strips. Let sit for 10 minutes. Take it out of the roasting pan and return the pan to a stove top.

3. Heat the drippings on a stove top and allow it to simmer until it begins to reduce. Add your barbecue sauce and stir together. Season to taste. When the butt is cooled down, shred the butt with a fork until it becomes a shredded pile. Pour sauce over it and serve with cole slaw, bread and a cold beverage.

4. To cook the butt on the grill, preheat the gas grill to 225 degrees. For coal, allow the coals to whiten and keep the oxygen vent open to maintain a 225 degree temperature. Set the pork off to the side of the coals, not on top. If you have a small grill top smoker, add the chips midway through. Keep a spray bottle of water close to the grill to put out flare ups as pork fat is highly flammable on a grill and could cause a fire and ruin your Boston Butt.

Tags: Boston Butt, about degrees, butt will, will take

Thump A Good Watermelon

Buyers with a sweet tooth develop an ear for watermelon.

Despite all the advancements in agricultural science, many produce purists will argue that the best, most tried-and-true method for selecting a sweet and juicy watermelon is still using "the thump." Outstanding watermelons are more than 90 percent juice, which provides an excellent medium for sound waves to travel. When tapped with the fingertips, whacked with an open palm or thumped sharply with the back of a finger, the choicest watermelons will resonate with a deep, hollow sound.

Instructions

1. Pick up the watermelon with both hands and check its weight. It should feel very heavy for its size. Switch the watermelon over to one hand or arm.

2. Brace your middle fingernail against the pad of your thumb with your free hand, pushing the two together with force

3. .Flick your middle finger outward, striking the top of your nail sharply against the watermelon's skin.Listen for the "thump", which indicates that the watermelon is juicy and ripe.

Tags: your middle

Rosemary Oil To Get Rid Of Acne

Rosemary Oil to Get Rid of Acne

There are many different ways to treat acne. You can use over-the-counter products that contain salicylic acid or benzoyl peroxide. However, these may cause side effects such as skin irritation, dryness or peeling of skin, and discomfort. Prescription-strength acne medication has similar side effects that may be more severe. Cosmetic peels and laser therapy are additional options, but they can be expensive. If you prefer a more natural approach to skincare, rosemary oil can be used as a home remedy for acne.

Acne

Acne vulgaris, or common acne, is a skin condition caused by a buildup of sebum, or oil, in the pores. Sebum is necessary for keeping hair and skin lubricated, but too much can clog pores. That along with a surplus of dead skin cells and bacteria can result in what we all know as the common zit.

The use of rosemary essential oil treatment is for moderate forms of acne. If you have more severe or cystic acne, consult your doctor.

Rosemary

Rosemary is an herb well-known as a food seasoning, but its use in folk medicine dates back more than a thousand years. According to Leslie S. Bauman, M.D., of the Division of Cosmetic Dermatology, University of Miami School of Medicine, rosemary has been historically used to treat headaches, colds and respiratory disorders,and as an eye wash, tonic and hair growth stimulant.

Recent research has shown that rosemary has antioxidant, anti-inflammatory, and antimicrobial properties, which make it effective against various types of infections, including acne.

Efficacy

If a buildup of oil causes pimples, how can another oil get rid of them?

It's not the oil itself that causes breakouts, but dead skin cells and bacteria that collect when pores are blocked. Therefore it makes sense that sloughing away the dead skin and bacteria would prevent further blemishes. Rosemary essential oil cleanses skin without drying and will also deter the buildup of bacteria.

Products

Rosemary used for cosmetic purposes can be found in a variety of forms. It's a common ingredient in soaps, hair products, toners and skin creams, and is especially good for those with oily hair or skin. To help treat body acne, use a soap, scrub or lotion that contains rosemary oil.

Recipes

You may be interested in making your own acne treatment or other beauty products with rosemary essential oil, which can be purchased in any health food or vitamin store. There are many resources available, such as "The Complete Book of Essential Oils and Aromatherapy: Over 600 Natural, Non-Toxic and Fragrant Recipes to Create Health--Beauty--a Safe Home Environment, and Rosemary Gladstar's "Herbal Recipes for Vibrant Health: 175 Teas, Tonics, Oils, Salves, Tinctures, and Other Natural Remedies for the Entire Family."

Tags: dead skin, cells bacteria, dead skin cells, hair skin, more severe, Rosemary Acne, side effects

Make Lemon Bars

Creamy lemon, buttery pastry ... it's gotta be lemon bars. Make these for that person in every family who could care less about chocolate but has a thing for lemon (even if that person is a weirdo). Yields 20 bars.

Instructions

1. Preheat oven to 350 degrees F.

2. Beat butter in a medium-sized mixing bowl with an electric hand mixer on medium-high speed for 30 seconds.

3. Add 1/4 c. sugar and beat until combined.

4. Beat in 1 c. flour until mixture is crumbly.

5. Press mixture into the bottom of an ungreased 8-by-8-by-2-inch baking pan.

6. Bake 15 to 18 minutes, or until golden.

7. Combine eggs, 3/4 c. sugar, 2 tbsp. flour, lemon peel, lemon juice and baking powder in a small bowl as pastry is baking.

8. Beat mixture 2 minutes, or until just combined. Set aside and wait for pastry to turn golden.

9. Remove pastry from oven and pour filling over it. Bake 20 minutes longer, or until center is set and edges are lightly browned.

10. Cool on a wire rack.

11. Sift powdered sugar over the top, if desired.

12. Cut into 20 bars.

Tags: Bake minutes, bars Make, minutes until, that person

What Ingredients Do You Need To Make French Dressing

To an American, the term "French dressing" can call to mind a creamy, tomato-based mixture, but in France, a true French dressing requires a more vinaigrette-style approach, according to Food Timeline. No one definitive recipe for French dressing exists, but most versions contain some combination of the same key ingredients.

Oil

Any recipe for French dressing requires some type of oil. Olive oil would be the most traditionally "French" choice--as one of the most flavorful oils, it is well-suited for dressings and marinades. If you are adding a number of other flavorings (and willing to go a more "American" route), you can use another type of vegetable oil, such as canola oil or soybean oil. Avoid sesame oil, which has a distinctive flavor that may overpower the rest of your dressing.

Vinegar or Lemon Juice

To add some tartness to French dressing, you should include either vinegar or lemon juice. The most common types of vinegar used in this dressing are apple cider vinegar (sometimes just called cider vinegar), white wine vinegar, red wine vinegar or white vinegar. The ratio of vinegar or lemon juice to oil should typically be 1 to 3 or 1 to 4.

Seasonings, French Version

For an authentic French approach, additional seasonings should be kept to a minimum. In the simplest French dressing, this could mean only adding salt and pepper. However, it is standard practice to also include minced garlic or other herbs, a bit of sugar and mustard. Depending on the recipe, the mustard could take the form of fresh Dijon or dry mustard, which is a spice made from grinding mustard seeds into a powder.

Seasonings, American Version

To achieve a more American-style tomato-based dressing, you will need to add either ketchup or condensed tomato soup. You will also need sugar, to cut the acidity of the tomato product used. Other common additions to "American" French dressing are salt, Worcestershire sauce, paprika, minced garlic, finely chopped onion and hot sauce.

Tags: French dressing, cider vinegar, dressing requires, French dressing requires, lemon juice

Pink Punch Alcohol Drinks

Make a pretty pink alcoholic drink.

Punch drinks are designed for entertaining and therefore should be delicious and easy to make in large quantities. There is such a wide variety of punch drink recipes that it is possible to narrow them down by color, in this case pink. Pink punch drinks differ in richness, fizz, creaminess and tang, but most incorporate fruity flavors, like strawberry and cherry.

Pink Panty Droppers

With only three common ingredients, this classic pink punch drink is easy to make and tastes just like fizzy juice. The combination of beer and lemonade masks the harsh vodka flavor, making the punch enjoyable and easy to drink. Make the drink by combining 12 cans of beer with 7 cans of pink lemonade concentrate and 1/2 gallon of vodka. Add this to a punch bowl with ice, mix and serve.

Pink Danger

This punch drink is one way to create sophisticated flavor without using a complicated recipe. The Butterscotch Schnapps sets Pink Danger apart from more common party drinks with its unique, caramel-like taste. Make this drink by combining 1 cup of vodka with 2 cups of butterscotch schnapps and 3 cups of fruit punch. Add this to a punch bowl with ice, mix and serve.

Pink Elephant Punch

This pink drink elevates the standard punch drink to a much richer, more flavorful level. The coconut milk gives it a creamy, tropical taste, while the strawberry juice keeps it sweet and tangy. Make this drink by combining 3 cups of strawberry juice, 1 1/2 cups of coconut milk, 1 1/2 cups of vodka, 3/4 cups of amaretto and 3/4 cups of grenadine. Add this to a punch bowl with ice, mix and serve.

Pink Flash

This pink drink is unique for a punch in that it is blended, not merely served over ice. For this reason, Pink Flash is very refreshing, making it a perfect summertime drink. For a punch that tastes and feels more like a cocktail, this drink is ideal. Make this drink by combining 6 oz. vodka, 5 oz. white rum, 4 cups of apple juice, 4 cups of cranberry juice, 3 oz. of triple sec, 2 tbs. of strawberry jam, 1 package of cherry gelatin and 1/2 cup of sugar. Mix all the ingredients in a blender with some ice and blend until smooth.

Chaotic Pink

This punch is very similar to the popular Pink Panty Dropper, but, with the two extra ingredients of limeade and lemon-lime soda, makes for a lighter, tangier sensation. Make this drink by combining 4 cans of beer (lager), 1 liter of vodka, 1 can of pink lemonade concentrate, 1 can of limeade concentrate and 1 liter of lemon-lime soda. Add this to a punch bowl with ice, mix and serve.

Tags: drink combining, this drink, bowl with, bowl with serve, Make this, Make this drink, punch bowl

Make Candied Citrus Peels

What a shame to waste all those peelings from your oranges, limes, grapefruits and lemons when you can make something really simple and yummy from them instead. This is a quick and easy delicious recipe to make treats out of what would have been garbage. Kids and grownups alike will love these. They're also good in recipes for anything that uses candied fruits.

Instructions

1. Scrub the outside of the skins really well with a vegetable brush to make sure that they're really clean. If you use grapefruit peels that are much thicker than the other citrus fruits, you should boil them for a little while before any other fruits. Boil them alone for about ten minutes, which is generally enough time to soften the thicker skins.

2. Pour out the water and add the other rinds into the pan. Add water and bring it to a boil. Put a lid on it and turn heat down to low. Cook for twenty more minutes. Drain and refill the pan, boiling for twenty minutes two more times. Drain them the last time and run them under cold water for a few minutes until they're cool enough to handle.

3. Scrape away the white, pithy loose part of the peel to where the peel is firmer. Slice the peel into strips about 1/2-inch wide and then cut them across into pieces about 2 inches long.

4. Make up a sugar syrup of one cup of white table sugar mixed into one cup of water for each cup of peeling that you have. Pour your mixture into a sauce pan or Dutch oven, depending on how big a batch you have.

5. Put the pieces of rind into the sugar and water mixture. Clip a candy thermometer on the side of the pan. Cook the water and syrup without stirring for about twenty minutes or until the thermometer registers 230 degrees.

6. Add the drained peel pieces into the syrup mixture. Cook slowly over low heat about twenty more minutes or until the thermometer reads 240 degrees, stirring well every once in a while.

7. Take the pan off the heat. Use a slotted spoon to remove the pieces of peeling. Throw out the syrup or save it to use for another batch later on. Store it in the refrigerator for up to one month. Put them on the drying rack and let the extra syrup drip onto the waxed paper. Cool the pieces until they are no longer dripping.

8. Pour sugar onto another sheet of waxed paper. Roll each strip one at a time in the sugar until they're well coated. Wash off the drying rack and put a clean piece of waxed paper under it. Put the strips on the wire rack so that they aren't touching one another. Let them dry well for at least an hour. You may need as much as two hours. Keep them there until they are good and dry to the touch.

9. Take some of them and dip them into melted semisweet or dark chocolate for a different taste. The orange peels are especially good with dark chocolate but you will probably like all of them. Melt 1 tbsp. of butter and add 1/2 cup of dark or semisweet chocolate bits. Dip the peels into it one at a time coating them about half way up. Use your rack and clean waxed paper to dry these also. They need to dry completely.

10. Keep candied rinds in an airtight plastic container. They should keep about two weeks in a cool place. If your home isn't cool enough for the chocolate ones to stay firm, put these in the refrigerator in the vegetable drawer. Take them out and let them sit a few minutes before serving.

Tags: until they, waxed paper, minutes until, about twenty, cool enough

Yams

Yams are starchy tuber vegetables that grow on tropical vines. They are long and cylinder-shaped with a rough outer skin and firm, textured flesh. Yams are generally sold fresh but must be cooked to remove toxins before consumption.

Geography

Yams grow best in warm, sunny locations, including areas of Asia, South and Central America and West Africa.

Crops

Yams are tubers, or bulbs, that grow on tropical vines. They are often cultivated along with root vegetables like garlic, carrots or onions, so many farmers categorize the group as root and tuber crops.

Types

There are nearly 200 types of yams, including Korean yams, Hawaiian yams and sweet yams.

Preparation

The hard outer peel of a yam is taken off before cooking. Because yams contain toxins, such as dioscorine and diosgenin, they must be heated before eating.

Uses

Yams are used for culinary purposes and are typically roasted, boiled, mashed or grilled. According to the University of Maryland Medical Center, wild yam extract can be used as an herbal remedy to treat nausea and morning sickness, but there is no conclusive evidence of its effectiveness.

Misconceptions

Yams are often confused with sweet potatoes, and some sweet potatoes are even mistakenly labeled as yams. However, sweet potatoes are orange with a sweeter taste and are much more widespread throughout the world than yams.

Tags: sweet potatoes, grow tropical, grow tropical vines, that grow, that grow tropical, tropical vines, tropical vines They

Puree Meat

The cost of baby food is going up everyday. Some parents have decided that making their own food is less expensive for their families. This also gives them control over what they are putting in their child's mouth. It is less expensive considering they are already buying meat for the rest of the family to eat. Pureeing meat is also very easy to do.

Instructions

1. Place the meat of your choice on a cutting board and choose a sharp knife.

2. Chop the meat up as finely as possible. Be sure that you have trimmed all the fat before you begin chopping it. After chopping the meat place it into an oven safe pan.

3. Cook the meat until it is brown and there is no red or pink in the middle.

4. Place the cooked meat into a food processor or blender.

5. Add a cup of milk or juice, to the meat in the food processor or blender.

6. Hit the puree button on the blender or food processor.

7. Be sure the mixture is cool and free of large chunks before serving to your child.

Tags: food processor, food processor blender, less expensive, processor blender

Different Ways To Cook Mushrooms

The many varieties of edible mushrooms provide a range of flavors from sweet to nutty.

The varieties of edible mushrooms on the U.S. market provide an excellent source of nutrition for those following a strict vegetarian diet or even for those that use mushrooms sparingly. Mushrooms are high in protein and fiber and are a low calorie food. From standard cultivated mushrooms to large portobello mushrooms, the fungi can be used in a variety of ways as a main course, appetizer or as a complement to other savory dishes.

Roasted

A pound of roasted mushrooms provide a meatless main course for two to three people. Choose cremini (button) mushrooms that are uniform in size to ensure the mushrooms cook evenly. Toss the mushrooms in 1 to 3 tbsp. of olive oil, salt, pepper, lemon juice, and 1 to 2 tsp. of preferred seasonings, such as garlic powder. Roast the mushrooms in a single layer on a baking sheet, in a 475 degree F oven for 20 minutes, then rotate the mushrooms and cook for five minutes more. The roasting method intensifies the earthy flavor of mushrooms.

Sauteed

Sauteing mushrooms creates a saucy result that can be used over pasta or as a main course.

Sauteed mushrooms can be combined with cooked rice, pasta or served as a main course. Wild mushrooms have a bolder taste for a more flavorful meal, and are ideal for saute. Cut the mushrooms into large uniform pieces. If desired, cook 1 cup of diced shallots in a 1/2 cup of hot oil in a dutch oven or sauce pan for 5 minutes, before the mushrooms are added. Add 4 tbsp. of butter and preferred spices such as garlic and parsley. Cook the mushrooms for eight minutes or until tender.

Grilled

Portobello mushrooms are available in thick slices at the grocery store, and can be grilled in the same manner as steak for a main course meal. To prepare mushrooms for grilling, combine 1 1/2 tbsp. olive oil, with 1 1/2 cloves of chopped garlic, salt and pepper. Brush clean mushrooms with the mixture, and grill for three to four minutes on each side, until they become tender. Grilled mushrooms have less than 50 calories.

Stuffed

Mushrooms can be stuffed with a variety of preferred ingredients to be served as an appetizer.

Stuffed mushrooms are an ideal appetizer that can be prepared in a variety of ways. Remove the stems from whole mushrooms and fill the center with preferred ingredients. Along with vegetarian options, mushroom caps can be stuffed with meat fillings as well. The filled mushrooms caps are cooked for 20 minutes in a 400 degree F oven.

Tags: main course, degree oven, edible mushrooms, mushrooms cook, mushrooms have, mushrooms provide, preferred ingredients

Use Tofu In Soup

Tofu is stark white in color.

Tofu is made from coagulated soy milk pressed into blocks. Though its manufacture is Chinese in origin, tofu is now a common base in many recipes in Western culture as a replacement for or addition to meat. However, tofu will break down in soups if prepared incorrectly and create an unappealing consistency and texture. If you want to use tofu in soup, follow some basic tips to ensure you do not end up with chunky bean-curd stew instead.

Instructions

1. Freeze the tofu prior to making your soup if you would like to have it firmer. Commercial firm tofu will hold up in soup, but can still have a mushy consistency. Frozen tofu will turn yellow, but will return to its normal color and have a firmer consistency when thawed. Allow the tofu to thaw at room temperature for four hours before preparing the soup.

2. Prepare the soup following the recipe's directions before adding the tofu. Cook the soup for half of the indicated time. For example, if the recipe instructs you to let the soup simmer for two hours, simmer it for one hour.

3. Place the tofu on a cutting board and slice it into small strips or cubes with a knife. Base the size of the sliced tofu upon personal preference or instructions in the recipe. Tofu slices thinner than a half-inch thick will break apart in the soup.

4. Add the tofu and allow the soup to finish cooking. Stir the soup gently from this point forward to avoid breaking the tofu into smaller chunks.

5. Allow leftover soup to cool to room temperature before you refrigerate it for a later meal. This prevents hot spots from forming in the middle of the soup and hosting bacterial growth.

Tags: tofu will, have firmer, room temperature, will break

Make Homemade Salad Dressings

Commercial salad dressings may be convenient, but they come with a flavor trade-off. Since they're designed to last for months in your fridge, they're loaded with preservatives. Another negative, because they're mass produced in huge quantities, they can taste bland in comparison to a freshly made dressing. Whether you're a fan of Italian or Greek, or find yourself looking for something a little out of the ordinary, like a citrus or tahini-based dressing, there are tons of favor combinations to suit your tastes. If you're going to the trouble to assemble your own salad why not crown it with a homemade dressing? It will take you a few extra minutes, but translate into a big difference in flavor.

Instructions

Making Basic Vinaigrette

1. To allow you to adjust quantities of these basic dressings more easily, the proportion of ingredients is given in "units." Choose your measuring unit to be appropriate to the size of salad and number of guests. For a basic dinner salad to serve 4 people, your "unit" could be a tablespoon. For 2 people, use teaspoons, for more than 4 people you may want to move up to ¼ cup measures. So, your first step in making your own dressing is to decide on such a unit.

2. Now, measure your basic ingredients in proper proportion. For a vinaigrette dressing, the classic proportion is one unit of vinegar to three units of oil. Assemble salt, pepper, and any other seasoning ingredients you wish to experiment with. Mustard is an excellent flavoring to start with, and one I almost always use. . . but if you are using very high quality oil and vinegar, you may want to just start out with salt and pepper as your only seasonings.

3. Put the vinegar into the small mixing bowl. Add salt, pepper, and any other seasonings to the vinegar and begin stirring together with a fork or whisk. Then, as you stir, pour in the oil in a thin stream, whisking it into the vinegar at the same time. Continue stirring or whisking until the oil and vinegar are thoroughly emulsified.

4. To test the flavor of your concoction, dip a lettuce leaf into the bowl and eat it. Add more salt and pepper or other seasonings to taste if necessary.

5. If you will be serving the salad within an hour, leave the dressing to stand at room temperature. Stir again before combining with the salad or pouring into a serving boat.

6. After you have mastered the vinaigrette, experiment with additional flavorings to create your own versions of salad classics or devise your own unique combinations. Some ideas follow.Mustard vinaigrette: Use white wine or champagne vinegar. For each unit of vinegar, add one crushed or pressed garlic clove and one-half a unit of Dijon mustard.Poppy seed vinaigrette: For each unit of vinegar, add one-half unit of poppy seeds and one unit of honey or maple syrup. This is especially tasty when made with fruit-flavored vinegar or apple-cider vinegarBalsamic vinaigrette: Use the best balsamic vinegar you can afford. For each unit of vinegar, add one crushed or pressed garlic clove.

Making Mayonnaise-Based Dressings

7. As in Steps 1 and 2 of the previous section, determine your measuring unit and measure your ingredients in the proper proportion. For a mayonnaise-based dressing, I generally use two units of mayonnaise to one of sour cream. If you plan to add other liquid ingredients, you should stick with this ratio, but if you are adding cheese or other chopped or grated ingredients, you may want to use three units of mayonnaise to two of sour cream. Do consider adding SOME other flavorings, because basic mayonnaise-based dressing is not as flavorful as basic vinaigrette.

8. Put the sour cream into your mixing bowl, add the salt, pepper, and other seasonings of your choice, and stir together with a fork. Then spoon in the mayonnaise and stir or whisk until well combined.

9. As in Step 4 of the first section, test for seasoning by dipping a lettuce leaf or other salad ingredient into your mixture. Add more salt, pepper, or other seasonings to taste.

10. If you will be serving the salad within half an hour, leave the dressing to stand at room temperature. Stir again before combining with the salad or pouring into a serving boat. Do not leave mayonnaise-based dressings at room temperature for more than half an hour, as they can go bad very quickly.Your dressing should keep for up to three days in the refrigerator. It will taste best at room temperature, though, so remove from the fridge at least 30 minutes before combining with your salad.

11. If you want to get creative with your mayonnaise-based dressing, here are some ideas for you.Ranch dressing: Add one unit of buttermilk to the sour cream. Stir in 1/2 unit of onion powder or ¼ unit of garlic powder. Add a generous dash of Worcestershire sauce, a few drops of your favorite hot sauce, and a pinch or two of dried herbs (oregano, chives, dill)Russian dressing: Add ½ unit of ketchup and ½ unit of finely chopped dill pickles to the sour cream. Stir in a dash of Worcestershire sauce and two or three pinches of onion powder.Blue cheese dressing: Crumble ½ to 1 unit of blue cheese into the sour cream. After you have stirred in the mayonnaise, add ¼ to ½ unit of apple cider or herb-flavored vinegar

Tags: salt pepper, sour cream, pepper other, salt pepper other, other seasonings, pepper other seasonings, room temperature

Holiday Waldorf Salad

Though walnuts were not in the original Waldorf salad, they are considered an essential ingredient today.

Credit for the original Waldorf salad goes to Oscar Tschirky, maitre d' at the Waldorf Hotel in New York City. Published in 1896 in "The Cook Book by 'Oscar of the Waldorf,'" the salad was a simple concoction of two chopped apples and some chopped celery dressed with a good mayonnaise. By 1928, walnuts became a ubiquitous ingredient in Waldorf salad. In far more recent versions, dried cranberries give the salad a festive flair.

Instructions

1. Wash and pat dry the salad greens. Set aside.

2. Mix mayonnaise, lemon juice and milk in a medium bowl to make the dressing.

3. Wash and chop the celery. Wash, core and coarsely chop the apples. Stir celery and apples into the dressing.

4. Chop the nuts coarsely and mix them into the salad along with the dried cranberries.

5. Arrange a bed of salad greens on each salad plate. Mound about 3/4 cup Waldorf salad on top of the greens. Serve the salad immediately.

Tags: salad greens, Waldorf salad, dried cranberries, original Waldorf, original Waldorf salad

Different Pecan Trees

The edible nut of the pecan tree is high in protein and omega-6 fatty acids.

The pecan, a species of hickory, is a tree native to the Southeast United States and northeastern Mexico. It produces a nutritious edible nut from which the tree gets its name, which means "requiring a stone to crack" in the Algonquin language. Scientists have developed dozens of varieties of pecan trees to fit a variety of growing conditions, resist disease and produce the largest nut yield possible.

Moreland

The Moreland variety of pecan tree is named after Dr. W.E. Moreland, who discovered the tree in 1945. Today, it is a common variety for commercial purposes, especially in Florida and Louisiana, where it was first found. It produces a medium-sized nut with a thick shell, with harvests usually occurring in late October. It reaches its peak yield at around 13 years of age and produces good crops for about five years, after which yields begin to diminish.

Sumner

Walter Sumner discovered the first known example of this pecan variety in Tipton, Georgia, in 1932. The sumner pecan produces a large nut, requiring about 50 nuts to make a pound. The sumner takes longer to come into full production that other pecan types. Its peak years are between 15 and 20 years. During its peak years, it produces such a large crop of nuts that it usually requires thinning to prevent broken branches.

Elliot

Henry Elliot found this variety of pecan tree growing as a seedling in the lawn of his Florida home in 1912. This is a hearty pecan variety that is resistant to scab, a common disease affecting pecan trees. Yearly yields during its peak seasons can reach 250 pounds of nuts. The nuts are small, but they are extremely high quality and usually demand a premium price. The tree is susceptible to late freezes and does best in warmer areas.

Cape Fear

The Cape Fear variety comes from an open pollination of a schley seedling. The cape fear begins to produce good nut crops at a young age, peaking at around 15 years. In later life, the tree only produces nuts every two years. Commercial growers usually do not use this variety because of its unpredictable crop yield, but it does well in a home orchard and is resistant to disease.

Tags: pecan tree, around years, Cape Fear, good crops, peak years

Fried Food Restaurants In Brooklyn New York

Typical Brooklyn deep fried fish platter with greens

There are more than 30 fast-food fried chicken restaurants just within the New York City borough of Brooklyn. Fifteen of those are Crown Fried Chickens, five are Kennedy Fried Chickens. There's also Kentucky Fried and Popeye's Chicken restaurant chains. But Brooklyn is also well-serviced by soul food restaurants, which offer fried chicken, fish, seafood, and even fried Twinkies. Fried food is also trendy for New Yorkers who live in the other boroughs, requiring a long trek over the Brooklyn Bridge or a train ride to get to where the action is.

Brooklyn's Soul Food Fry

Pies and Thighs is in Williamsburg, Brooklyn. Specialties include a fried chicken box, a fried catfish box, chicken biscuits, regular biscuits, hush puppies, collard greens and pies. The restaurant has seven different pies on any given day, including tar heel and rhubarb.

ChipShop in Park Slope, Brooklyn, is a fry-lover's heaven. Not only do they fry Twinkies and Mars Bars, but the menu includes deep fried pizza, fried macaroni and cheese, and many varieties of British fish and chips, including cod fish, haddock, plaice, shrimps, scallops, chicken fingers and Myers jumbo sausage.

Mitchell's in Prospect Heights, Brooklyn, offers fried chicken, fried catfish, and fried shrimp, as well as fish and chips.

Soule In Clinton, serves up fried ripe plantains, coconut shrimp with apricot duck sauce, deep fried catfish strips with curry pineapple sauce, fried chicken and fried fish, chicken tenders and fried chicken wings. Soule also offers seven different sauces for its fried dishes.

Ruthie's Restaurant in Brooklyn's Clinton Hill neighborhood, serves fried whiting, fried catfish, fried chicken, fried pork chop, fried chicken wings and fried turkey wings.

Five Spot Soul Food in Clinton offers South Carolina southern fried chicken, Virginia cornmeal fried whiting, fatty burgers and a Chesapeake crabby patty.

Brooklyn Fried Foods Under $5

Within North Brooklyn's Bushwick community there is a fried-fish triangle that sells big fish sandwiches for small change. It starts at King Fish Market II at Broadway and Myrtle Avenue which offers three fresh whiting or flounder fillets, breaded and thrown into a deep fryer, then slapped onto white or wheat bread. The patron can choose from huge plastic bottles filled with tartar sauce, ketchup and hot sauce to squirt onto the fish before the chef puts the second piece of bread on top and wraps it all up in waxed paper.

Angel Fish Market on Broadway, towards Gates Avenue, is where a fish sandwich goes for $3. It's made with two whiting fillets, that are so big the two slices of bread can barely hold them Patrons are also encouraged to dress the sandwich themselves.

Brooklyn Fish N Tate on Malcolm X Boulevard is the only one that doesn't double as a fresh fish market. For $4 it offers two massive, crispy fried whiting fillets on two pieces of wheat bread. Customers add the dressings here too.

Brooklyn's Trendy Fried Restaurants

Southern fried chicken and fish restaurants are exploding in Brooklyn. Among the group are Fatty 'Cue in Williamsburg, which calls itself an Asian-fusion barbecue joint.

The Commodore, in Williamsburg, along Metropolitan Avenue, specializes in high church picnic style fried chicken, served with biscuits, a vinegar sauce, and a pot of honey flavored butter.

Seersucker on Smith Street In Boerum Hill, serves tempura-fried catfish, and on Tuesday nights, the chef delivers what he calls a Tennessee fried-chicken dinner, which is two slices of Wonder Bread, a few drizzles of gravy, and three chunks of fried chicken which have been soaked in buttermilk, with seasonings, and a hint of Sichuan pepper.

Tags: fried chicken, chicken fried, fried catfish, fried chicken fried, deep fried, fried whiting

Dry Beef Jerky

Make homemade beef jerky.

Food dehydrator manuals typically omit an essential step when making beef jerky, according to the United States Department of Agriculture. It's necessary to heat meat to 160 degrees Fahrenheit to kill harmful bacteria. Food dehydrators typically don't reach that high a temperature. Failure to heat the meat to 160 degrees Fahrenheit can result in food borne illness after consuming jerky. If properly dried, jerky doesn't need refrigeration and has a shelf life of one to two months.

Instructions

1. Trim all fat off the meat. Lean flank steak, round steak, rump and sirloin tip all make good jerky.

2. Cut the meat into thin slices, about 1/8 to 1/4 inch thick. Make equally sized strips so all your jerky dries evenly. Cut along the grain of the meat for chewy jerky. For a less chewy, more tender jerky, cut against the grain.

3. Marinate the meat strips overnight, if desired. Use a marinade or brine.

4. Remove the meat from the marinade and place in a colander to remove excess liquid.

5. Cover the bottom rack of the oven with aluminum foil. The bottom rack will be under the rack with the meat. This is to catch any drippings.

6. Clean the top rack from the oven and turn the oven to 160 to 170 degrees Fahrenheit. You will be laying the meat over the top rack; therefore, you want it to be clean.

7. Arrange the meat strips on the top clean rack, in a single layer without the pieces touching. Allow for a little room around each piece. The meat should be at least 4 inches away from the heat source. If necessary, adjust the racks. Position the rack with the foil under the rack with the meat.

8. Prop the oven door open about an inch, and leave open for the first two or three hours. This allows moisture to escape.

9. Leave the meat in the oven until it is dry and crisp. It will take 6 to 10 hours to dry.

10. Remove the dried jerky from the oven and place on a paper towel and pat dry.

Tags: degrees Fahrenheit, rack with, about inch, beef jerky, bottom rack, dried jerky, from oven

Difference Between Feta Cheese & Goat Cheese

Feta cheese on a gyro sandwich.

Though both are soft, white cheeses with short maturation times, goat cheese and feta cheese vary quite a bit. The two cheeses differ in the types of milk they contain and in the length of time they mature. The result is two very different cheeses, each with its own unique properties and uses.

Feta Cheese

Feta cheese is a soft Greek sheep's milk cheese. It is generally made either entirely from sheep's milk or from a 70 percent sheep's milk, 30 percent goat's milk mixture. Feta is formed into squares and must be matured in a brine solution for at least two months. Feta is generally a soft cheese, though firmer varieties are made that have a saltier, spicer flavor and a more pronounced aroma. Feta cheese has a maximum moisture content of 56 percent.

Goat Cheese

Goat cheese was first made about 9,000 years ago by nomadic hunters, making it the first cheese known to be produced by humans. As its name suggests, it is made entirely from goat's milk. Goat cheese does not require as long of a maturation process as feta, and can be eaten as soon as the cheese is formed and salted. Goat cheese has a soft consistency and a pale white interior. The rind of goat cheese becomes darker if the cheese is aged.

Flavor and Texture Differences

Despite having a similar appearance, feta cheese and goat cheese have very different flavors. Feta tastes salty, slightly sour and has a distinctive aroma. It is firmer and drier than goat cheese, making it easy to crumble. Goat cheese generally has a milder, sweeter flavor than feta, though its flavor changes with age. As goat cheese ripens, its flavors becomes more intense and complex. Unlike feta, goat cheese is soft and creamy enough to spread.

Uses

Feta is commonly used in Greek cooking. It is often found crumbled onto a Greek salad, used as a topping on a gyro sandwich, baked into a spinach pie or even eaten plain garnished with olive oil. Goat cheese, being soft and spreadable, can be used as a topping for bagels or crackers. It can also be baked into a lasagna, used to make dips and sauces, or served as a potato topping instead of sour cream.

Tags: cheese soft, goat cheese, sheep milk, baked into, cheese generally, entirely from

Use An Air Pump Corkscrew

An air pump corkscrew is the easiest corkscrew to use. It requires little or no skill and efficiently removes difficult corks from a bottle of wine. If your manual dexterity skills leave something to be desired, try an air pump corkscrew at your next dinner party.

Instructions

1. Understand that an Air Pump corkscrew works by forcing air into the bottle, which then forces the cork up and out.

2. Insert the needle through the cork. Be sure to insert the needle all the way down to the bottom of the cork or the corkscrew will not effectively push the cork up and out of the bottle.

3. Grasp the handle firmly and begin pumping action. Begin slowly pumping air into the bottle to force the cork out.

4. Stop pumping air into the bottle when the bottom of the cork gets near the top of the bottle. Remove the air pump corkscrew and grasp the protruding cork in the palm of your hand, then gently wiggle the remainder of the cork out of the neck of the wine bottle.

Tags: into bottle, pump corkscrew, bottom cork, pumping into, pumping into bottle

Difference Between Almond Bark & Dipping Chocolate

Difference Between Almond Bark & Dipping Chocolate

One of the most popular flavors in the world, chocolate makes almost anything taste better. Almond bark and dipping chocolate are often used to coat other foods.

Definition

Dipping chocolate is real chocolate that is melted or tempered in a precise way. Almond bark, also called confectionery or summer coating, is an artificial chocolate made with vegetable fats instead of cocoa butter.

Advantages

Almond bark is easy to melt, readily available and simple to use. Dipping chocolate is made from more natural ingredients and provides a rich chocolate taste.

Preparation

Almond bark can be melted at high power in the microwave or over low heat on the stove top. Real chocolate needs to be tempered before dipping. Tempering is the process of melting and cooling chocolate to the correct temperature.

Texture

Candies made with almond bark have a higher melting temperature and hold their shape in your mouth longer leaving a waxy mouth feel. Candies made using dipping chocolate will have a smooth mouth feel.

Uses

Once the almond bark and dipping chocolate are prepared the melted product can be used for candy molds or for dipping candies, berries, nuts, pretzels, dried fruit and other foods.

Tags: Almond bark, bark dipping chocolate, Bark Dipping Chocolate, Between Almond, Between Almond Bark, Candies made, chocolate made

Difference Between Air Popped Popcorn & Microwave Popcorn

Popcorn is a quick snack and full of fiber.

Popcorn is a snack widely eaten in movie theaters across America and enjoyed as a snack at home, during work and travel. Air-popped and microwave popcorn is often a staple with people who are dieting, as it is a filling, yet low-calorie snack. Although both kinds are healthy for you, they each have advantages and disadvantages.

History

Street vendors set up at locations where crowds would gather from the 1890's until the Great Depression. After the depression, popcorn was considered one of the few affordable luxuries. The use of gas or steam powered poppers was common. These days most people enjoy popcorn on a regular basis because it is portable, low calorie and delicious.

Features

Each kernel of popping corn surrounds a tiny drop of water. When heated through microwaving, heating with hot oil or air, the water expands until it causes the kernel to pop open, resulting in a fluffy white tasty morsel.

Facts

Popping the popcorn kernels by machines blowing hot air became popular in the 1970's, while popping the kernels in individuals bags in the microwave started in the 1980's, according to the Popcorn website. One cup of air-popped popcorn has 31 calories, while oil-popped versions such as microwave or stovetop cooking have 55 calories, according to the Hot Popcorn Poppers website.

Considerations

While air popping the popcorn does result in fewer calories, the machines typically contain a tray where you can melt butter to flavor it. Some people feel that air popping leaves the popcorn dry and tasteless, so they dress it up with high calorie flavorings, thus defeating the purpose of air popping. Microwaving popcorn is quick and convenient, yet many of the kernels remain unpopped. If you do not keep an eye on the microwaveable package, the popcorn can burn quickly and leave a foul odor in the room for several hours.

Warning

Popcorn is a whole grain snack and high in fiber. If you do not get enough fiber in your diet, eating a lot of popcorn in one sitting may lead to temporary gastrointestinal discomfort. Popcorn is a low calorie, low sugar and fat free snack if you do not add many flavorings, such as butter or sugary toppings.

Tags: according Popcorn

Troubleshoot A Cappuccino Maker

The world is in love with coffee. In coffee shops around the world and some kitchens, you will find cappuccino machines spewing delicious beverages. This machine is the favorite morning device of many. When it isn't working, it seems the world can't turn over its engine. Learning to troubleshoot your cappuccino maker keep your mornings bright.

Instructions

1. Check for the basics. Ensure that the cappuccino maker has water. Check that it is plugged into the wall socket.

2. Note if your coffee is taking too long, working too fast or not steaming. Pinpoint the problem by observing the symptoms.

3. Open the steam valve to release the pressure and ensure that it is working. This is similar to steaming milk. You may want to hold it in a cup of water to prevent steam build up in your kitchen.

4. Look at the grind of your espresso. If the grind is too coarse, then the coffee will come out to fast and too weak. If the grind is too fine, your machine will be slow and the brew very dark.

5. Consider decalcifying your cappuccino machine. Over time deposits from minerals in the water can build up. Run a solution of vinegar and water through your machine. Flush several times with clean water.

6. Contact the manufacturer. If you have done everything that you can for your home cappuccino maker and it is still not working properly, consult your owner's manual for contact information.

Tags: cappuccino maker, your cappuccino, your machine

Make Thanksgiving Appetizers

You can think about Thanksgiving appetizers in two ways. People look forward to the entree and dessert, so you don't want to fill them up in advance. Guests are starving as they wait for the turkey and pies to finish cooking. A talented host will balance these two points of view by serving light, seasonal appetizers that make for good munching but don't detract from the main event.

Instructions

1. Serve a savory pumpkin dip with crackers, bread or vegetables. The dip can be made with pumpkin puree, cream cheese and other cheeses; pumpkin puree and peanut butter; hulled pumpkin seeds ground to a powder; even pumpkin puree, roasted garlic and cannelloni beans.

2. Go wild with apples, which are so crisp and fresh at Thanksgiving. Chop them in a Waldorf salad, bake them with brie on bread (a kind of bruschetta), or serve them with cheese fondue. Remember to sprinkle apple slices with lemon juice to keep them from turning brown.

3. Make a cheese ball and cover it with chopped nuts. Depending on your taste, it can be packed with flavor (think blue cheese, garlic, Tabasco sauce) or pretty tame (cream cheese and cheddar). A cheese ball is more festive than plain cheese and crackers, and you can prepare it the day before. In fact, most recipes suggest that so the flavors will meld. For a seasonal touch, serve sliced pears, Asian pears or apples on the side.

4. Dress up nuts as a simple, fun appetizer. Spiced nuts are always a hit. Also, keep the kids busy before dinner with nutcrackers and a bowl filled with unshelled nuts. For a challenge, tell the kids to try to keep the nuts whole while they're cracking them.

Tags: pumpkin puree, cheese ball, cream cheese, them with

Make Seasoned Potato Wedges

Seasoned potato wedges are a casual family side dish.

Potatoes are an inexpensive side dish that can be cooked in many different ways. They are naturally fat free and a single potato contains 7 g of fiber. Seasoned potato wedges are a crispy and spicy alternative to roasted potatoes. They only take a few minutes to put together and can be customized to fit the preferences of any family. Many different varieties of potatoes can be used to make potato wedges, but starchy russet potatoes provide a fluffy interior and crispy skin when baked.

Instructions

1. Preheat the oven to 400 degrees F.

2. Scrub the potatoes and cut them lengthwise into eight wedges.

3. Toss the wedges in olive oil so that they are well coated. Mix the garlic salt, paprika and pepper together and sprinkle on all sides of the potatoes.

4. Spread the potatoes on a baking sheet or in a shallow baking pan.

5. Bake uncovered for 30 minutes and then turn the wedges over. Continue baking until the wedges are tender and crispy around the edges. This should take 15 to 20 minutes.

Tags: potato wedges, side dish, take minutes

Differences Between Grand Marnier Cointreau & Triple Sec

Grand Marnier, a cognac-based liqueur, floats on the top of Cadillac margaritas.

Triple sec, actually a French liqueur invented in the 19th century, has become a somewhat generic term for any orange-flavored liqueur. Under this definition, both the Grand Marnier and Cointreau brands of orange liqueur are types of triple sec, although the taste and composition distinguish them from each other and traditional triple sec. All three share origins in 19th century France.

Triple Sec

The 19th century Frenchman Jean-Baptiste Combier invented triple sec when he steeped the sun-dried skins of Haitian oranges in neutral spirits then distilled it in copper pots. Triple sec, meaning "triple distilled" in English, typically contains about 23 percent alcohol and has a mildly sweet orange flavor. The liqueurs range from clear to golden; higher quality triple secs typically use aged cognac or brandy as the base, while lower quality triple sec may use low-proof grain alcohol.

Grand Marnier

Grand Marnier, a cognac-based liqueur flavored with the aromatic Citrus bigaradia tropical orange, was introduced in 1827. The recipe remains safely guarded in the hands of the Marnier Lapostolle family in 2011. Grand Marnier ages in oak casks for up to a decade before bottling. The 40 percent alcohol by volume is high for a liqueur; fans typically enjoy Grand Marnier warmed in a snifter.

Cointreau

Cointreau, a brand of orange liqueur produced in the French suburb of Saint-Barthelemy d'Anjou, was first manufactured in 1875. A popular aperitif and cocktail ingredient, Cointreau is often consumed as an after-dinner digestif as well. Cointreau's flavor comes from a blend of sweet and bitter orange peels steeped in pure alcohol derived from sugar beets. Cointreau often replaces triple sec in premium margaritas. Like Grand Marnier, Cointreau also contains about 40 percent alcohol.

Differences

Triple sec typically gets blended with other liquors in mixed drinks. Cointreau and Grand Marnier are technically types of triple sec, but both contain more alcohol than traditional triple sec. Grand Marnier and Cointreau both taste less sweet than most triple secs, and although they do stand in for triple sec in some top-shelf cocktails, they're also frequently consumed on their own.

Tags: Grand Marnier, Grand Marnier Cointreau, Marnier Cointreau, 19th century, percent alcohol, about percent, about percent alcohol

Chicken Patty Meal Ideas

Make the most out of chicken patties by trying new meal ideas.

Chicken patties are convenient for those last minute meals, especially if they're the frozen or pre-cooked variety. Whether you are trying to use up a bunch of chicken patties or have grown tired of the same chicken meals, there are plenty of patty uses for breakfast, lunch, and dinner. The versatility of chicken lends itself to many different ingredients, providing several options to chicken patty lovers.

Breakfast

Chicken patties can come in handy as breakfast items. Make a chicken patty breakfast burrito by slicing up chicken patties and rolling them up in a tortilla along with eggs, peppers and onions. Another breakfast meal idea is to make chicken biscuits by placing breaded chicken patties onto large buttermilk biscuits. Since both these meals can be wrapped up and taken on the go, they are convenient to those with little time to spend in the kitchen each morning.

Lunch

Sliced chicken patties are perfect on a salad.

At lunch time, chicken patties certainly come in handy since they can be eaten cold once they are cooked. Chop up grilled or breaded chicken patties and place them atop lettuce and any other vegetables to make a chicken salad. Chicken patties can also be used to make sandwiches by cutting them in half and placing them on a baguette with cheese, avocado and bacon.

Dinner

Using chicken patties as part of a well-balanced dinner is a great idea since they are likely already prepared. After heating them, make chicken burgers by serving the patties on a bun with lettuce and tomatoes. Grilled chicken patties can also be sliced and used in pasta dishes, casseroles and on barbecue skewers. Another idea is to pour a creamy, gravy-like sauce over chicken patties and serve them with rice and vegetables.

Appetizers and Snacks

A chicken patty is both filling and easy to pack for snacking between meals. Consider making chicken fingers out of a fried chicken patty by slicing it into 1-inch pieces. These can be served hot with a variety of dipping sauces, such as barbecue or honey mustard. It's also possible to make mini chicken burgers, also called sliders, by cutting patties into small pieces and serving them on mini buns with salsa.

Tags: chicken patties, chicken patty, breaded chicken, breaded chicken patties, chicken burgers, chicken patties, come handy

Dry Corn For Popcorn

Corn for popcorn grows on a different type of plant from sweet corn.

Popcorn does not come from the same plant as sweet corn often used for corn on the cob. The University of Missouri recommends specific popcorn varieties best suited for home growing and drying: hybrid South American mushroom, Japanese hull-less, white cloud, creme puff hybrid and dynamite. Depending on the area of the country in which you live, you might have to harvest the corn early because of heavy autumn rains. Mother Earth News suggests that popcorn dry on the stalk if possible, but you can still dry the popcorn yourself if you must harvest early.

Instructions

1. Pick the ears of corn only after the kernels become hard and the husks turn dry and papery.

2. Pull the husks off the ears and discard.

3. Heat your oven to 300 degrees Fahrenheit for 20 minutes and arrange the ears in a single layer on a roasting pan. Turn the oven down to the lowest setting, 200 degrees or below, and place the roasting pan into the oven with the door ajar.

4. Leave overnight to dry the ears. Alternatively, place the ears of corn into a mesh bag and hang in a cool, dry place for one week until the kernels become dry.

5. Place the dried ears of corn into zip-top freezer bags and store in the refrigerator or freezer. They can keep for up to 30 months.

6. Put an entire ear of dried corn into a paper bag, fold over the top to close and tape the bag down. Microwave on high power for two to three minutes or until the popping sounds slow to two seconds between pops.

Tags: corn into, ears corn, ears corn into, kernels become, sweet corn

Eliminate Pantry Moths

Keeping the pantry moth free

Instructions

1. Planning ahead to keep moths out of the pantry is the first step. Watch what you buy. If it is grain based, and your kitchen is warm and humid they will hatch out quickly. As a farmers daughter from the midwest we dealt with these on a regular basis. Don't panic they don't eat MUCH!!! Cereals that are milled like Malto-Meal, oatmeal, corn meal etc. my all have retained some of the eggs from the milling process. It is best to keep them in a cool dry situation. If the grain is rich in oil then refrigerate. Like Flax seed meal. It will go rancid left out of a cool place to long.

2. Supplies: Plastic containers that are easily washed after use. Keeping tight lids on is good. I think personally that buying good brands, with reputations of quality products is the best way to insure longer shelf time and bug free environment. The manufacturers often use lesser quality grains for brands that typically sell for less, hence their storying conditions my not be as well maintained. Never use molded products of any kind of grain.

The little bugs really can be a nuisance but are virtually harmless and once you get the cabinets clean, and keep them clean, store grain products properly and keep them used up so they don't go stale then most of the problem is solved.

3. It is sometimes necessary to toss out the bad foods and start fresh. Feed birds,but not RAW RICE. Unless you like the idea of extra protein in your food, or sifting 5 lbs. of flour through a sifter. (which I have seen my mom do). I LIVED.

Old granola bars and candy bars with peanuts will often hatch out the larve of the moth. I had one sorry birthday party with worms in my birthday candy bars one year. My mom was so mad because the store hadn't rotated the stock of the Butterfingers and we got the prize ones. It HAPPENS. LOOK before you BITE.

Tags: keep them, candy bars

Definition Of Prepared Mustard

Definition of Prepared Mustard

The term "prepared mustard" is often used in cookbooks and recipes, but not everyone is familiar with its meaning. The definition of prepared mustard is simply ground mustard seed that has been mixed with other ingredients. This is the mustard that is commonly bought in a yellow jar or squeeze bottle and used as a table condiment to add flavor to sandwiches, hot dogs and hamburgers.

Features

Prepared mustard is produced when the tiny seeds of the mustard plant are ground and combined with liquids such as vinegar, wine, or water and seasonings such as turmeric, horseradish and salt. Prepared mustard is bright yellow to yellow-brown in color, with a sharp, peppery flavor. French's mustard is a popular brand and is sometimes referred to as ballpark mustard.

History

Mustard was first used as a medicine, rather than a condiment. The ancient Greeks applied mustard to the skin for such ailments as scorpion stings and toothaches. The Romans made the first prepared mustard by mixing the ground seeds with wine; they carried the seeds into Gaul (modern France), where mustard making became a popular and lucrative pastime for French monks. Prepared mustard became common throughout France and spread to the rest of Europe during the Middle Ages.

Types

There are many types of prepared mustard. Yellow mustard is the most common, with the mildest flavor. It is sometimes referred to as regular mustard or table mustard, and it is made from yellow or white mustard seeds. Dijon mustard is made from brown, or Oriental, mustard seeds and white wine. Chinese mustard is very strong because the only other ingredient, besides ground mustard seed, is water. Wholegrain mustard contains whole mustard seeds. Other types of prepared mustard are made with honey, brown sugar, chili peppers or whiskey.

Uses

In the United States, prepared mustard is a common ingredient found in potato salad, deviled eggs, salad dressings, barbecue sauce and marinades. It can add a zing to bratwurst, hot dogs, other meats, pretzels and hoagie sandwiches. Many recipes call for prepared mustard to add flavor to sauces, casseroles and curries. While mustard has very little nutritional value, it does inhibit the growth of molds, yeasts and bacteria, making it useful as a preservative.

Recipe

You can easily make prepared mustard at home. Grind mustard seeds in a blender, food processor or spice grinder, or buy preground mustard. Combine 1 c. ground mustard seeds with 6 tbsp. water and 6 tbsp. vinegar. Add 1 tsp. sugar or honey, 1/4 tsp. turmeric and salt to taste. Place in a tightly sealed nonaluminum container. Do not refrigerate this mixture. This homemade mustard will become mellower as it ages, so you may want to let it sit for a month or two before using it.

Tags: mustard seeds, prepared mustard, ground mustard, mustard made, Definition Prepared

Tint Coconut

Some cakes and dessert recipes require tinted coconut for sprinkling on for decoration or putting onto frosting. Green coconut is popular on Easter cakes because it looks like grass on the cake. If you've ever wondered tint coconut, the following steps show you how.

Instructions

1. Measure out an amount of coconut that you need for your recipe.

2. Place the coconut in a plastic, resealable storage bag.

3. Drop in two or three drops of desired food coloring into the bag. Let it drop onto the plastic instead of the actual coconut. If using a thick-concentrated coloring, put some of the coloring on a toothpick. Then wipe it onto the inside of the bag.

4. Close the bag, and shake it well. Massage it with your fingers to get all the color into the coconut. Keep shaking and massaging the bag until you evenly distribute the color.

5. Add more coloring until you achieve the desired color, if the color is too light. If the color is too dark, add more coconut.

6. Continue to experiment with this until you get the color the way you desire. Shake the bag well before adding more color or coconut.

Tags:

What Months Are Oysters In Season

Oysters are safe to eat year-round, but are still best in the early fall.

Oysters, once considered a strictly seasonal food, have become safe and available year-round thanks to the global range of modern aquaculture. The historical folk adage that oysters should only be eaten in months containing the letter 'r' (i.e., September through April, but not May through August) is no longer strictly true. Most oyster harvesting still takes place in the early fall, however,so many oyster restaurants have their freshest oysters then.

History

According to the U.S. Department of the Interior, the annual oyster harvest traditionally began in September and October, in part due to seasonal demand at that time. The cooler weather of the fall, winter and early spring also made oysters safer to preserve and longer-lasting in the days before modern refrigeration. Before modern shipping and storage technology, oysters harvested in the summer suffered a high degree of spoilage due to the heat.

End of the 'R' Myth

Government studies from the 1960s on have shown that oysters are not inherently dangerous in the summer months; in fact, oysters are often richest and largest in May and June, right before the spawning season begins. However, in part due to tradition (the "New York Times" reports that oyster harvesting was historically illegal before September 1st) and the high level of demand for oysters in the early fall, most harvests still take place in September and October.

Present Day

After years of declining yields from wild oyster beds, farmed oysters have become increasingly prevalent worldwide, allowing greater control over oyster stocks. The ability to safely ship these oysters worldwide has made oysters readily available and safe all year long. Thus, there is no longer a strict oyster season; gourmet restaurants sell live oysters, farmed and wild, from all over the world in any month of the year.

Caveats

Although oysters are now safe and available worldwide, there is in one sense, still an oyster season. Oysters spawn in the summer and thus are smaller, less meaty, and more watery in the warm months. They may also carry higher levels of certain generally innocuous bacteria. The largest, freshest and most delicious oysters are thus still most available in their traditional season, September through April.

Tags: early fall, have become, made oysters, oyster harvesting, oyster season, safe available, September October