Select A Home Brew Beer Kit

It's easy enough to go to the store to buy a beer, but making your own can be a lot of fun. It used to be a challenge, because home brewing meant having to build your own equipment, but that's not the case anymore. Now you can get a home brew beer kit to make your own beer. Best of all, you can select from a variety of kits and beer flavors.

Instructions

1. Select your budget. Some home brew kits can be very expensive when compared to simpler kits. A deluxe home brew kit will have more components, such as scale and measuring cups, but may not be necessary for your own brewing. Select a less-expensive kit to start.

2. Pick a home brew kit based on your needs. Starter kits often only come with enough ingredients for about 6 bottles of beer, whereas professional kits can come pre-packaged with enough materials for 40 or more bottles of home brew.

3. Choose a kit that is easily compatible with other kits or manufacturer's products. There are many kits that fit industry standards, and are thus compatible with a variety of other products.

4. Supplement your home brew kit with a kit for making your own malts. Malts are one of the main components in beer brewing, but one that can be done independently of a specific brew.

5. Pick a home brew kit that comes with a selection of recipes. This way, you can sample multiple different beers and choose which one you like. You can also set up automatic shipments of recipes and ingredients if you are continually brewing your own beer.

Tags: home brew, compatible with, home brew, making your, Pick home

What Are Stuffed Jalapenos

Jalapenos can be stuffed with a combination of ingredients.

Stuffed jalapenos are little peppers that are cut in half lengthwise and packed with ingredients like meat and cheese. They can be served before a meal to open up the appetite, and a tasty salad dressing can be placed on the side for dipping. Cooking methods for stuffed jalapenos include baking, grilling and broiling.

Identification

Jalapeno peppers can be identified by their dark green color, although some full-grown jalapeno peppers are red. They are approximately 2 inches long, and they are considered a hot pepper. A stuffed jalapeno looks like a halved pepper with a mound of stuffing in the center. You can also identify stuffed jalapenos by the slice of bacon wrapped around each half, as bacon is another ingredient that is sometimes used.

Stuffed Jalapeno Facts

Jalapeno peppers are a type of chili pepper. They are high in vitamin C, and one supplies you with 16.6 mg of this vitamin. The calorie content of a jalapeno pepper is 4. The point at which the seeds inside the jalapeno pepper meet with the white membrane is where most of the heat in the chili pepper lies. There is very little fat in a jalapeno pepper and no cholesterol, but stuffing a jalapeno pepper with meat and cheese will add fat and cholesterol to this appetizer.

Types of Stuffed Jalapenos

Depending on your preference, you can stuff jalapeno peppers with fish, meat, cheese or a combination of meat and cheese. You can use pork sausages for the stuffing and add mozzarella cheese if you like, but you can also mix in other types of cheese you feel will add delicious flavor to stuffed jalapenos. Plain cream cheese can also be used as a stuffing for jalapenos, alone or mixed with other types of cheese. Imitation crab meat is used as a stuffing for jalapeno peppers, too.

Warning

According to the Centers for Disease Control and Prevention, jalapeno peppers were the source of a salmonella outbreak in 2008. Salmonella is a bacterium that can be transferred through feces that comes from humans or animals. Sometimes certain fruits and vegetables are contaminated with the bacteria. To prevent illness caused by salmonella, vegetables such as jalapeno peppers should be washed very well. Thoroughly cooking vegetables also helps to kill salmonella bacteria. Another warning about jalapeno peppers is they can cause irritation if you touch them and then touch your eyes, nose or mouth. To prevent skin irritation, slip on a pair of rubber gloves before handling hot peppers such as jalapenos.

Tags: jalapeno peppers, jalapeno pepper, meat cheese, chili pepper, other types, other types cheese

Dyes Found In Powdered Mix Drinks

Red 40 is used in many powdered drink mixes.

Dyes have been used in beverages for many years, and those that work best are azo dyes. Azo refers to the bond with which two nitrogen atoms are bonded. Azo dyes in the red and yellow family are found in powdered drink mixes as well as many other foods, but are the only azo dyes cleared for food use.

Yellow

FD&C Yellow 5 is an azo dye that has been linked to allergic reactions in some individuals; manufacturers of medications that use it are required to place a warning label on their product. In drink mixes, Yellow 5 is combined with other colors to produce orange-colored drinks and green-colored drinks. It is used on its own for a bright lemon-yellow color. It is also called by the name tartrazine.

Red

Red 40 is commonly found in drink mixes. It is the color mixed with Yellow 5 to produce orange. It is mixed with blue to produce purple. It was originally formulated from coal tar, but is now so processed that no traceable petroleum remains in its make up.

Blue

Blue 1 is used in drink mixes to produce greens and purples and a myriad of different shades of blue. It is largely resistant to fruit acids, which make it ideal for drink mixes as a main ingredient in the powder is citric acid. It also does not fade when exposed to heat and light.

Tags: drink mixes, mixed with, powdered drink, powdered drink mixes

Food To Bring To A Picnic

Bring a new treat on your next family picnic.

Family picnics are a great way to show off a new recipe that you love, and a fun place to experiment with dishes you've never tried before. Instead of the same old pasta salad and cookies, fix something new for your next family picnic.

Tortellini salad

Prepare one package of cheese tortellini according to the package directions, until the pasta is al dente. Drain and rinse with cool water. Mix together the drained tortellini, one chopped red bell pepper, one chopped green bell pepper, and 1/2 cup ranch dressing. Stir until completely mixed, cover and refrigerate until time for the party.

Pinwheels

Purchase flat breads in different colors, like spinach and tomato flavors. Lay out a flat bread, and layer half the bread with slices of turkey or ham, from the center to the edge. Add another layer of cheese slices, covering the meat. Finish with a line of mayonnaise or salad dressing down the center of the flat bread. Beginning at the edge with the meat and cheese, roll toward the center, finishing with the edge without filling. Cut the rolls into 1-inch slices and secure them with decorative toothpicks or toothpick flags.

Brownies

Begin with commercial brownie mix, but make it better for your picnic. Before baking, add chopped walnuts or pecans, mini marshmallows or mini chocolate chips. Bake as usual.

Berry trifle

Cut a commercial angel food cake into 1-inch cubes. Using a large glass bowl, make the trifle in layers. Begin with a layer of cake cubes. Top with a layer of mixed strawberries, raspberries and blueberries, either fresh or frozen. Top with a layer of vanilla pudding. Repeat these three layers, then finish with a layer of whipped cream. Serve into bowls with large spoons.

Tags: with layer, Begin with, bell pepper, family picnic, flat bread, into 1-inch

Spices To Use With Tuna

Tuna can be a key component in a variety of dishes and can be flavored with many spices.

Tuna, which is featured in a range of recipes from tuna salad sandwiches to Nicosia salad and grilled tuna steaks, has swam its way into the diets of many people. The versatile fish can easily be seasoned to fit a variety of flavor profiles and types of cuisines. With the right spices, its easy to make a delicious meal with tuna fish.

Italian

Mediterranean cuisine often showcases fresh seafood. Celebrate the taste of Italy by seasoning tuna with flavors and spices from the Mediterranean. For instance, use fresh garlic, garlic powder, dried basil and dried oregano to give the tuna a distinctively Italian taste. Italian spices are not overpowering: while they add a burst of flavor to the tuna, they allow the taste of the fish to shine through.

Indian

Cooks looking to jazz up tuna salad can liven it up with some Indian spices. After mixing together canned tuna with mayonnaise or plain yogurt, add a dash or two of your favorite curry powder. The result is a tuna salad that boasts the spicy flavors of traditional Indian dishes. Add more flavor and texture to the salad by throwing in some chopped carrots, cucumber, grapes, apples, almonds and other ingredients.

Cajun and Creole

Cajun and Creole seasoning are not just for catfish and shrimp: jazz up tuna with some zesty southern spices. To make the blackening spices, mix together paprika, cayenne pepper, black pepper, garlic powder, cumin, sage and salt. Mix the spice with melted butter, then use a basting brush to layer some spicy southern flavors onto the tuna fish. When grilled or fried, the fish will absorb the heat and the spices will create a flavorful crust.

Asian

Tuna is a crucial part of many Asian cuisines and can be found in anything from sushi to stir-fry. To give tuna a blast of flavor from the Orient, spice it up with some star anise, coriander, cumin, dried bird's eye chili, salt and pepper. This combination of spices teases the palate with a mixture of spicy, sweet, sour and salty tastes. One bite and diners may feel as though they've traveled to Asia.

Tags: tuna salad, tuna with, with some, Cajun Creole, garlic powder

Make A Vegetarian Philly Cheesesteak Sandwich

Craving a Philly cheesesteak, but don't eat meat? Or are you looking for a healthy lunch alternative? This simple vegetarian sandwich tastes so much like the real deal, you could probably serve it in Philly and fool the locals! Recipe generously serves two.

Instructions

Preparing

1. Julienne onion and green pepper. To julienne is to finely slice food into thin strips.

2. Heat 2 tbsp. of canola in a medium saute pan over medium heat.

3. Slice two hoagie buns as you would hot dog buns. Cut the buns lengthwise, leaving enough bread on one side to create a "hinge" that will hold in your sandwich ingredients.

4. Marinate vegetarian "Philly-style" steak slices in 4 to 6 tbsps. of steak sauce for about 5 minutes.

Cooking and Assembly

5. Saute onion and pepper in oil until onions are caramelized.

6. Add 4 to 5 vegetarian "Philly-style" steak slices per sandwich to saute pan

and saute on low-medium heat until warm throughout (about 2 minutes).

7. Place cheese slices on top of vegetarian steak slices for 1 to 2 minutes, until melted.

8. Lightly toast hoagie buns while cheese melts.

9. Remove mixture of "Philly-style" steak slices, pepper, onion, and cheese

from skillet with large spatula.

10. Fill each hoagie bun with the veggie steak, sauteed vegetables and cheese.

11. Dig in and enjoy your scrumptious vegetarian Philly cheesesteak

sandwich and healthy lunch!

Tags: steak slices, Philly-style steak, Philly-style steak slices, about minutes, healthy lunch, hoagie buns, vegetarian Philly-style

Get The Paddle Out Of Bread Baked In A Sunbeam Breadmaker

Kneading paddles often get stuck in breadmaker loaves.

The paddles (or kneading blades) are the most important part to any brand of bread machine, as they are what mixes the ingredients and knead the dough. The paddles are removable and are attached to the machine through a rotating peg. The paddles can often get stuck in the pan or trapped within the loaf of bread itself. While this situation can be frustrating, it is also easily remedied.

Instructions

Removing Paddles from the Bread

1. Remove the baking pan from bread machine once the baking cycle is complete. The pan will be hot, so be sure to use oven mitts.

2. Use rubber spatula to loosen sides of loaf from pan, if necessary.

3. Turn bread pan upside down onto a cooling rack, cutting board or any other clean, dry surface, and shake pan gently until loaf falls out. The paddles may stay on the pegs in the bottom of the pan. However, if the paddles remain inside the loaf, continue to next step.

4. Insert chopstick or blunt end of wooden spoon through the bottom of the paddle, and twist gently until the edge of the paddle pushes through the bottom of the loaf. If the paddle remains stuck, continue to next step.

5. Cut gently through the loaf around the paddle using the knife, being careful not to scratch the non-stick surface of the paddle. Remove paddles, turn loaf right side up, and allow to cool before slicing.

Tags: bread machine, continue next, continue next step, gently until, next step, often stuck, paddles often

Instructions For Helman Cff935 Fondue Fountain

Helman electric products for entertaining, including Helman fondue fountains, are now sold under the name Nostalgia Electrics. The CFF-935 chocolate fondue fountain has two tiers and is more compact than other models, making it a good choice for small events and small budgets. The small size also makes it easier to assemble than larger models. To purchase a new Helman CFF-935, look for it under the name Nostalgia Mini Chocolate Fondue Fountain.

Instructions

1. Place the base of the fondue fountain on the table where it will be displayed. Attach the plastic tower to the top by lining up the three pins on the base with the eye holes on the bottom of the tower. The tower should be centered and stand straight.

2. Check the base to make sure it's level. Lay a hand level across the bowl; if the air bubble is not centered between the level lines, adjust the height of the base's legs as necessary. If the table or bowl is not completely level, the fondue fountain won't operate properly.

3. Plug in the fondue fountain and turn it on to the heat setting. Preheat the base while you melt the chocolate.

4. Melt the chocolate in the microwave according to the package directions. Use melting chocolate that is designed for chocolate fondue fountains for the best results.

5. Pour the melted chocolate into the heated bowl, making sure not to fill above the fill line.

6. Turn the dial to turn on the fountain mechanism. The chocolate fondue should start to cascade over the tiers within a couple of minutes.

7. Wash the tower and bowl thoroughly with warm water and mild soap after every use. Don't submerge the base.

Tags: fondue fountain, chocolate fondue, fondue fountains, name Nostalgia, under name, under name Nostalgia

Make Homemade Chicken & Macaroni Salad

Make homemade chicken and macaroni salad.

The light flavors of chicken breast, mixed with macaroni pasta, vegetables and dressing combine into a delicious salad combination. Whether the occasion is a summer picnic, a backyard barbecue or an informal gathering, make homemade chicken and macaroni salad for a simple and delectable dish. Because this salad is versatile enough to make with whatever vegetables you have on hand, you can serve a tasty salad sure to please. This recipe serves eight.

Instructions

1. Place the chicken breasts into the shallow baking dish. Sprinkle the chicken with salt and pepper if desired, and cover the dish. Place the dish into the oven and bake the chicken breasts at 375 degrees Fahrenheit for approximately 25 to 30 minutes. Check the chicken breasts after the time elapses. If no pink remains inside the chicken breasts, they are finished and you can remove them from the oven.

2. Allow the chicken breasts to cool while you prepare the other salad ingredients.

3. Fill the stockpot to the top with water, and place it onto the stovetop. Set the burner to high, and boil the water. Add the macaroni to the boiling water, and cook it for seven to nine minutes or until it becomes tender. Remove the pasta from the stovetop, and drain out the water. Pour the macaroni into the large bowl.

4. Add the celery, carrots, green onions, strawberries and parsley to the bowl. Season with salt and pepper.

5. Add the mayonnaise to the bowl, and mix the ingredients well with the wooden spoon.

6. Transfer the cooled chicken breasts to the cutting board, and cut them into 1-inch chunks with the chef's knife. Add the chicken to the other salad ingredients, and stir everything well.

7. Cover the salad, and place it into the refrigerator. Chill the salad for two to four hours before serving.

Tags: chicken breasts, chicken macaroni, chicken macaroni salad, homemade chicken, homemade chicken macaroni, macaroni salad

Make Candy Candied Yams

Candied yams or sweet potatoes make sweet additions to meals

Candied yams are a side dish created by cooking yams or sweet potatoes with an optional variety of sweet ingredients. The dish is commonly associated with Thanksgiving and is a fixture in the cuisine of the southern United States, providing a sweet contrast to generally savory meals.

Instructions

1. Peel the yams or sweet potatoes (either choice works). Cut into 1 inch cubes while preheating your oven to 400°F.

2. Butter the baking dish and place the sliced yams into it.

3. Melt the remaining butter over medium heat in the saucepan and stir in the brown sugar until it dissolves. Add the water, nutmeg, cinnamon, ginger and sea salt. Bring to boil and add the maple syrup. Reduce heat to a simmer and cook for 2 minutes.

4. Pour enough of the mixture over the yams to cover them thoroughly. Cover with aluminum foil and bake on the center rack of your oven. Bake for 45 minutes, occasionally basting with the remaining mixture.

5. Distribute the marshmallows over the top of the potatoes and broil for five to ten minutes until the marshmallows are lightly browned.

6. Remove from the oven and allow to cool for 10 minutes. Baste with any remaining syrup-butter mixture and serve.

Tags: sweet potatoes, yams sweet, yams sweet potatoes, Candied yams, with remaining

Make Homemade Kosher Dill Pickles

Who doesn't love a good crunchy pickle? We all do! Follow these steps to make a great patch of homemade kosher dill pickles that will be ready to eat in 24 hours.

*Note this recipe is for one quart size jar of pickles. To make multiple jars just keep repeating the process with different jars.

Instructions

1. Wash the cucumbers and cut off the ends. Slice the cucumbers however you desire (speared, sliced, halves whatever works for you) or leave them whole.

2. In a large pot, pour the vinegar, salt and water together. Bring this mixture to a boil and make sure all the salt is dissolved.

3. In the bottom of each quart jar place the 2-3 cloves of garlic, the dill seed and the peppers if you desire to use them.

4. Pack the cucumbers in their final sliced form into the jar. You want to pack them tightly but with enough space that you can still fit the liquid mixture into the jar. Try shaking the jar back and forth a couple times, if the pickles wiggle in the jar but still stay in their respective place they are packed perfectly.

5. Pour the vinegar/water/salt mixture into the jar with the cucumbers and spices. Add some more dill to the top of the jar.

6. Seal the jars. Wait for the jars to cool enough and then place them in the refrigerator.

7. After 24 hours in the refrigerator your pickles will be ready to enjoy.

Tags: mixture into, will ready

Make Sweet Potato Pie

Sweet potato pie is popular in the southern United States. It's not as sweet as pumpkin pie, but it looks awfully similar. Serves 8.

Instructions

1. Preheat oven to 450 degrees F.

2. Scrub sweet potatoes with a brush, pat dry, and prick with a fork in several places.

3. Bake potatoes for 40 to 50 minutes or until they're very tender. Cool until you can handle them with your hands.

4. While potatoes bake, roll out the pastry dough and line a 9-inch pie plate with the pastry. Crimp edges as desired. (See "Make Piecrust Dough.")

5. Line the pastry with a piece of aluminum foil that has been folded in half. Make sure it covers all the dough. Put a handful of dried beans or pie weights over the foil.

6. Bake the pastry in the 450-degree oven for 8 minutes. Remove foil and bake 4 more minutes.

7. Take baked and cooled potatoes and cut them in half lengthwise.

8. Scoop the pulp of the potatoes into a large mixing bowl and mash them to a pulp.

9. Stir in sugar, cinnamon, allspice, nutmeg and salt. Add eggs. Beat lightly with a fork until just combined.

10. Gradually stir in buttermilk. Mix well.

11. Put the pastry shell on the oven rack and carefully pour filling into shell.

12. Cover the edge of the pie with foil. Reduce the oven temperature to 375 degrees F. and bake 25 minutes.

13. Remove foil and bake 25 more minutes, or until a knife inserted near the center comes out clean.

14. Cool for 30 minutes on a wire rack.

15. Chill at least 2 hours in the refrigerator before serving.

16. Serve with whipped cream.

Tags: bake more, bake more minutes, foil bake, foil bake more, minutes Remove

Flavors Of Whole Foods Soy Crisps

Flour made from soybeans is the main ingredient in soy crisps.

Whole Foods Market is a special kind of grocery store. Its mission -- "Whole Foods, Whole People, Whole Planet" -- demonstrates the company's commitment to its customers' health and well-being. Its retail buildings are environmentally friendly, and the company carries many healthy, organic food products. Whole Foods' soy crisps, sold under its house brand "365 Everyday Value," exemplify Whole Foods' product line. Crisps come in four flavor varieties.

Barbecue

Whole Foods Market's 365 Everyday Value barbecue flavor soy crispettes have a smokey flavor similar to the flavor of barbecue potato chips. In addition to low-fat soy flour, the crisps contain ingredients such as tomato powder, torula yeast, onion powder, garlic powder, natural smoke flavor and paprika.

Sea Salt

Sea salt soy crispettes enhance the flavor of the soy flour. They come in a blue bag that contains 3.5 oz. of the product. The sea salt soy crisps contain simple ingredients such as soy flour, rice, sunflower oil and salt. The crisps are kosher and vegetarian.

Cheddar

Cheddar soy crispettes contain real cheddar cheese. They are oven baked, kosher and vegetarian, with no added sugar. Cheddar flavor crisps come in a yellow bag and contain ingredients such as sunflower oil, cheese powder, whey, buttermilk, dried butter, garlic powder and onion powder.

Ranch

Whole Foods' ranch soy crisps bring the zesty, tangy flavor of ranch salad dressing to a baked soy crisp product. Like the sea salt crisps, ranch crisps come in a blue bag. Some of the ingredients they contain are buttermilk, tomato powder, onion owder, garlic powder and sugar vinegar powder.

Tags: Whole Foods, garlic powder, ingredients such, salt crisps, come blue

What Cheeses To Eat With A Zinfandel

There are endless variations of red wine and cheese pairings.

Pairing cheese with wine can seem like a daunting task with all of the options available. A few guidelines can make it easier. The main rule of pairing is to match weight with weight: if you have a full-bodied, heavy wine like a zinfandel, the cheese you choose should have a similar richness. Another guideline is what grows together, goes together. Choose cheese and wine from the same region and, chances are, they'll be a great match.

Blue Cheese

Big, bold flavors dominate this match on both sides. Zinfandel's characteristic spice and explosive fruit flavors hold their own when paired with blue cheese's stinky, salty personality. There are many great varieties of blue cheese which range from from mild and creamy to heavily veined and pungent. For an especially spicy, deep zin, try a Maytag, Stilton or Roquefort cheese. If your zinfandel is on the fruitier, lighter end of the scale, pair it with a Gorgonzola dolce or a Saga blue.

Gruyere

A Swiss cheese, Gruyere possesses a typical nuttiness, but also has a complex depth of flavor, exhibiting an assertive earthiness when aged. This helps it stand up to even the boldest zinfandel. Its musty, sometimes even mushroomy flavors create a nice base for zin's lively fruit character.

Goat Cheese

While some goat cheese may be too mild to match well with zinfandel, there is at least one exception: herbed goat cheese. The aromatic qualities of the herbs imbued in the cheese can enhance the zesty fruit flavors of a lively wine like zinfandel. Purple Haze, a goat cheese from Cypress Grove in California, works particularly well with its mixture of lavender and fennel pollen.

Dry Jack

A very different species from the mild, melty white Monterey Jack cheese most of us are familiar with, Dry Jack is rubbed in a mixture of pepper and cocoa, cured and aged until it achieves a hard, flaky texture. It can be used in place of Parmesan cheese in most recipes. The rich, nutty flavor can be a perfect foil to a spicy, bold zinfandel.

Gouda

The longer a Gouda is left to age, the sharper and deeper its flavors become. To pair with a zin, try a Gouda aged around four years -- its mix of salty and sweet along with its deep nutty character will stand up well to the zin's flavors. A younger Gouda will not have developed as much depth and may not be salty or strong enough to stand up to a zinfandel.

Tags: blue cheese, cheese most, from mild, fruit flavors, goat cheese

Buy Mussels

Once a hard to find seafood item available only in specialty stores, mussels are now available nationwide in almost every market. There are dozens of different types of mussels, and each has its own characteristics. They're easy to cook and can impress even the haughtiest of palates. The next time you entertain, use your new mussel know-cook up a batch for your friends and family.

Instructions

1. Know your mussel varietals. Mussels are now not just harvested wild, but farmed, much the way salmon is. Of the wild mussels, the New Zealand mussels are the most popular. Contrary to their name, they are not found in just New Zealand. They have a shiny purple tinge to their shells and are a little larger than the more common farm cultivated mussels. The smaller and darker farmed mussels are still quite good and make for an excellent ingredient in dishes like mussels provencal and moules frites.

2. Buy an appropriate amount. If you are planning to make mussels the main dish of your meal, plan on serving about two-thirds of a pound per person. A lot of this weight will be the shell, so it ends up being more like one-third of a pound in the end. If you are making the mussels as an appetizer, or if you are putting them into a pasta dish, use ½ lb. per person. This should feed the group well and leave everyone satisfied.

3. Check the bag before you buy. It is common to have a couple of mussels in the bunch that are inedible. You want to check the bag before you purchase them to make sure that you'll be able to use the majority of the mussels. They will most likely be packed in a mesh bag. Check closely for cracked shells or an overabundance of mussels with shells that are open. While the mussels that are open may still be usable, the ones with cracked shells are not.

4. Clean and close your mussels before cooking. Most farmed mussels don't have a lot to clean off. Give them a rinse with cold water and a quick scrub to the shells if there's anything attached. For wild mussels, you will have to remove the beard, which is the fibrous material that comes out of the inside of the mussel. Get a grip on it with pliers and pull with one swift motion. It should come out easily. If any are still open, gently tap them on the side of the counter. If they do not close on their own within 30 seconds to a minute, they are dead and you MUST NOT eat them. Enjoy your shellfish!

Tags: cracked shells, farmed mussels, that open, wild mussels, your mussel

Make Chocolate Banana Pudding Dessert

Is company coming over at the last minute? Did you forget to bake something for the potluck? Here's a delicious and easy option that pairs chocolate perfectly with banana. Requiring no baking but just refrigeration, this rich pudding dessert serves eight.

Instructions

1. In a medium sized bowl prepare one chocolate pudding mix according to the directions on the box. Pour the pudding into the bottom of an 11-by-7-inch serving dish or a dish of similar size; glass dishes are a good choice because they reveal the layers of the dessert. Sprinkle 1/3 cup of the chocolate chips over the pudding and then set it in the refrigerator.

2. Wash your mixing bowl to save on dish clean up later, then prepare the banana pudding mix in the same bowl according to the instructions on the box. Remove the chocolate pudding from the refrigerator and pour the banana pudding over the chocolate pudding. Sprinkle another 1/3 cup of the chocolate chips over the top and place again into the refrigerator.

3. Wash your mixing bowl again. Prepare final chocolate pudding mix according to directions. Remove the dessert from the refrigerator and pour the chocolate pudding over the banana layer.

4. Sprinkle the remaining chocolate chips over the top of the pudding. Slice the banana and lay the pieces on the top of the dessert. Cover the dessert with plastic wrap and refrigerate until it's ready to serve.

Tags: chocolate pudding, chips over, chocolate chips, chocolate chips over, your mixing bowl, according directions, banana pudding

Fall Potluck Theme Ideas

An autumn theme can liven up a seasonal potluck dinner.

A potluck dinner is an excellent way to spend time with friends and loved ones without having to bear the entire burden of cooking an elaborate meal for a large group of people all by yourself. If an autumn-themed potluck dinner is on the horizon, you can spice up the party by suggesting a seasonal theme.

Harvest

Although a potluck dinner party may seem like an anything-goes affair, they generally work best when one person acts as coordinator to ensure the overall meal will cover all the necessary culinary bases. For a harvest-themed potluck occurring in the fall, ask any gardeners on the guest list to serve up a dish featuring freshly harvested vegetables from their gardens. Autumn leaves can be a decorative party motif, augmented by small gourds and dried corn cobs. For an added touch, use a hollowed-out pumpkin as a serving bowl for a dip.

Halloween

A Halloween potluck allows participants to demonstrate their creativity through both their costumes and their cuisine. There are numerous spooky recipes that can be used, such as rat-shaped mini-meatloaf spattered with a blood-red tomato sauce, or cookies shaped like eyeballs and witches' fingers. A Halloween potluck can be topped off with a costume contest, with different prizes for various categories, while spooky music and sound effects will add an appropriately scary touch.

Oktoberfest

An Oktoberfest theme has a lot to offer potluck participants, who can bring such traditional dishes as savory German sausage, tangy sauerkraut and, of course, plenty of German beer. This is an ideal theme for a backyard barbecue party, and polka music can contribute to the festive atmosphere. Menu ideas can include German sausages, schnitzel, sauerkraut, kohlrouladen (German cabbage rolls), spaetzle (a type of German noodle) and, for dessert, a fruit strudel.

Vegetarian

With vegetarianism becoming a popular option for many people, try hosting a vegetarian potluck featuring meat-free dishes that even non-vegetarians will enjoy. After assigning each guest a specific type of food (appetizer, salad, dessert, etc.), ask them to do some research and find a vegetarian dish they can easily prepare. It's a good idea to check in on everyone's choices to avoid any potential duplication. Ideas run the gamut, and could include any number of choices, such as a garden vegetable stew to middle-eastern lentil-bulgur loaf.

Tags: potluck dinner, Halloween potluck

Types Of Cucumber Pickles

A classic companion to sandwiches, cucumber pickles are a crisp and piquant delicacy.

Cucumber pickles run the gamut in flavor from sweet to half-sour and sour, and come in shapes as varied as whole pickles, sliced pickles and pickle spears. Pickles fall into several categories: fermented pickles, or pickles that are cured via brine; refrigerated pickles, that are cured with the addition of acid; and fresh-packed pickles, which have been pasteurized.

Dill

Dill pickles use dill weed or oil of dill as the primary flavoring agent. They may be cured or fresh-packed. Within this group are a number of subgroups, such as the genuine dills, in which dill is added at the last stage of fermentation, resulting in a sour, concentrated taste; kosher dills, which may or may not be kosher, but use abundant amounts of garlic to flavor the pickles; and sours and half sours which are crispy refrigerated pickles that do not have vinegar in them and become progressively more sour over time. The World Health Organization's Codex Standards state that dill pickles should contain 0.4 percent to 2 percent acid and between 1 percent to 4.5 percent total salt.

Bread & Butter

In the genre of sweet pickles, bread and butter pickles are cut, sliced rounds of cucumber that have been cured in a sweet and spicy vinegar brine together with onions and chopped peppers. Other types of sweet pickles include candied pickles and gherkins. The Codex Alimentarius specifies that sweet pickles should have an acidity level of 0.5 percent to 2.5 percent.

Swedish

A Swedish style of pickle is prepared in thin slices from which some of the water has been removed. The slices are treated to a sweet and sour solution of vinegar, sugar, dill and mustard seeds. The ratio of vinegar to sugar to water will be approximately 1-to-2-to-3. Swedish pickles may be eaten the same day they are prepared. After pouring the solution over the sliced cucumbers, store in the refrigerator for a few hours. Serve with sour cream.

Gherkins

The tiny pickles called gherkins may be the dill type or sweet. While the gherkin is an actual species of cucumber, any small cucumber may be referred to as a gherkin for pickling purposes. In France, these small pickles are called cornichons and are used to accompany charcuterie and add a sweet textural element to salads.

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Make Pickles Without Using Pickling Spice

Pickles are a favorite snack food for many children.

Pickles are a mainstay of American cuisine and have been enjoyed around the world for thousands of years. Originating in India about 4,000 years ago, pickles are made out of small cucumbers and have been the standard accompaniment and garnish to burgers, hot dogs and antipasto plates. However, not everyone enjoys the strong flavors that come from pickling spice and would rather just a simple salty, crunchy pickle. This is a simple deviation from the original pickle that can easily be done at home.

Instructions

1. Wash the cucumbers under running water to remove any excess dirt and debris.

2. Fill the large container with 1 gallon of water and the pickling salt. Stir until completely dissolved.

3. Add the cucumbers to the large container. Brine them for 12 hours.

4. Drain off the brine, leaving the cucumbers in the large container.

5. Combine the vinegar, salt, sugar and 16 cups of water in the large pot. Bring it to a simmer on the stove on medium-high.

6. Fill the water-bath canner with water, enough to cover the tops of the cans by 2 inches. Place it on the stove on high heat. Bring it to a rolling boil.

7. Place the cucumbers, vertically, in the mason jars. Pack them so there is 1/4-inch headspace left.

8. Pour the simmering mixture over the cucumbers in the jars, leaving 1/4-inch headspace.

9. Place the lids on the jars. Tighten the rims around them to fingertip tight, but not too firmly.

10. Insert the jars, with lids, into the hot water-bath canner using the tongs.

11. Process the jars for 20 minutes.

12. Lift the jars out of the water and place them on a clean towel on a flat surface. Situate the cans so they are not touching. Let them cool overnight.

13. Check to see if the cans have sealed. Do this by pressing your finger into the middle of the can. If it remains depressed, it is sealed.

Tags: large container, 4-inch headspace, cucumbers large, cucumbers large container, have been

Recipes

Do you like Bean Dip? Try this easy recipe for making a killer Jalapeno Corn & Bean Dip. Perfect recipe for dip on the day of the big game. Try this Bean dip recipe on football games, basketball, or on any occasion. Then try the variations on the recipe to test your favorite kind of dip.

Instructions

1. The first step to making jalapeno, corn, bean & cheese dip with this recipe is to mush up the cream cheese; add corn and mix together.

2. The next step to making jalapeno, corn, bean & cheese dip with this recipe is to add chopped jalapeno slices, add green chilies & mix together.

3. Then, add in the butter and mush/mix together.

4. Mix in the grated cheese mixture.

5. Finally, spread it all into a glass pie dish, or an 8 x 8 Pyrex dish. Then bake at 350 for about 15 to 20 minutes until bubbly!

Surround with Frito scoops and enjoy!!!

Check the Tips section for some popular variations on this perfect Jalapeno, Corn, Bean & Cheese Dip Recipe

Tags: bean cheese with, cheese with, cheese with this, corn bean cheese, jalapeno corn, Jalapeno Corn, Jalapeno Corn Bean

Make Strawberry Salsa

Strawberries are a healthy -- and unusual -- ingredient in salsa.

Light and flavorful, this salsa pairs well with salty tortilla chips or crackers. The vinegar adds a slight sour note that allows the tart flavor of the strawberries to shine through. The cilantro and cucumber add earthy tones. This recipe serves 16 and takes roughly 20 minutes to prepare.

Instructions

1. Mix strawberries, kiwi, cucumber, cilantro and green onion in a medium size bowl. To make things extra easy, use the same bowl that you plan on serving the dip in.

2. Whisk red wine vinegar, salt, pepper and lime juice in a second, smaller bowl and set aside.

3. Pour the vinegar mixture over the strawberries and toss lightly. Be careful not to bruise or mash the strawberries while mixing.

4. Serve salsa immediately or allow it to marinade in the refrigerator for two hours to allow flavors to set. This dish pairs well with salty pretzel chips, tortilla chips or a crusty artisan bread.

Tags: pairs well, pairs well with, tortilla chips, well with, well with salty

Make Roast Garlic Mashed Potatoes

Mashed potatoes are a classic favorite and a comforting side dish. The flavor of roasted garlic turns plain mashed potatoes into something special. Roasted garlic has a different flavor from raw garlic and store-bought garlic flavorings, and its smooth texture blends well with creamy mashed potatoes.

Instructions

1. Preheat your oven to 350 F. Remove the outer papery layers from the garlic bulb, but leave the innermost layer in tact. Slice off the very top of the bulb, removing the tips from the individual cloves of garlic.

2. Place the bulb root-side-down onto a double-thickness of foil. Drizzle olive oil and sprinkle salt and pepper over the garlic and wrap the foil around it to form a sealed parcel. Place this in the oven, roast for about 45 minutes, then remove it from the oven.

3. Peel the potatoes and cut them into quarters. Put them in a large saucepan, and cover completely with cold water. Place the saucepan over high heat to bring the water to a boil. Turn the heat down to a simmer and cook the potatoes for about 20 minutes or until they are soft.

4. Drain the potatoes and return them to the still-warm saucepan. Add butter and milk or cream. Take the roasted bulb of garlic and squeeze the soft cloves out into the pan with the potatoes. They should easily slide out of their skins, but you can tease them out with a fork if necessary.

5. Mash the potatoes and garlic together, blending in the butter and milk or cream. Add salt and pepper to taste.

Tags: about minutes, butter milk, butter milk cream, from garlic, mashed potatoes, milk cream, salt pepper

Examples Of Dry White Wines

Examples of Dry White Wines

Dry white wines are any with less than 1 percent residual sugar. Dry white wines are known for their light straw or amber color, delicate bouquet and flavor, and lightness. Dry white wines were originally produced in Germany and France, but several varietals are now grown in the U.S. and New Zealand as well. Many common white table wines are considered dry or near-dry.

Chardonnay

Chardonnay is the most popular white wine and can vary from dry to fruity. European Chardonnays, such as those from France's Burgundy region, typically have a lean acidity and are best consumed after some aging. American Chardonnays tend to have hints of baked apple and spice. Chardonnay is served cold as an aperitif or paired with seafood or poultry.

Sauvignon Blanc

Sauvignon Blanc can have a citrus flavor and crisp acidity. It can be less expensive than other dry white wines and, served cold, pairs well with shellfish and some citrus desserts, such as key lime pie.

Pinot Grigio

Pinot Grigio can be lean and light and more full-bodied. Its bouquet blends minerality and pear. Serve it cold with seafood dishes or poultry.

Chablis

Chablis is produced in France. Its production is limited, and it can be pricey. Wines that are called Chablis are also made in California, though they tend to be much cheaper and are not considered fine wines. Serve Chablis cold and pair it with a light cheese or enjoy it as an aperitif.

Riesling

Riesling, originally grown in Germany, is a light, crisp, dry white wine. Varietals grown in California tend to be stronger than Rieslings produced elsewhere. The best Rieslings have a greenish tint and smooth tartness.

Moselle

Moselle is among the most delicate of dry white wines. It is pale in color, with floral scents. Moselle has lower alcohol content than most wine. It should be served cold and pairs well with seafood.

Tags: served cold, with seafood, cold pairs, cold pairs well, Examples White, Examples White Wines, pairs well

High Protein Vegan Foods

A well-balanced vegan diet including whole grains, fruits, vegetables and high-quality, plant-based proteins offers all of the nutrition required for adults or children.

Vegan foods, including grains, nuts, seeds, beans and meat alternatives such as TVP (textured vegetable protein), are healthier protein sources than their meat counterparts.

Benefits

High protein vegan foods are generally more healthful and less expensive than their animal-derived counterparts. Plant-based proteins are more likely to be cholesterol-free and far less likely to increase the risk for hypertension, high cholesterol and heart disease when compared with animal-based proteins.

Misconceptions

Early, now-refuted research led people to believe that plant proteins were inferior to animal proteins and that vegans could not acquire sufficient protein from a plant-based diet. This has been disproved.

Types

There is a wide variety of high protein vegan foods, including tempeh (41 g of protein per 1 cup serving), tofu (20 g per 1/2 cup), beans (14 to 20 g per cup), soybeans (14 g per 1/2 cup) and almonds or flaxseeds (8 g per 1/4 cup).

Ease of Use

Plant-based vegan protein sources are easily incorporated into meal planning. For example, meat alternatives such as TVP (textured vegetable protein) can replace ground beef as a cholesterol-free, heart healthy alternative in pasta sauces, and burger patties made from grains, beans and vegetables offer better nutritional value than hamburger patties.

Considerations

There is some concern that vegans can develop a vitamin B12 deficiency. The recommended daily allowance for vitamin B12 is very low (2.4 micrograms per day for adults) and can be obtained through nutritional yeast, fortified cereals and nondairy milk alternatives, some meat substitutes and dietary supplements.

Tags: alternatives such, alternatives such textured, foods including, meat alternatives, meat alternatives such, protein sources

Empire Kosher Foods

When it comes to eating kosher, not all poultry is created equal.

Those who follow the Jewish dietary laws of kashrut eat only "kosher" foods, or foods seen to be pure enough for ritual use. As mass-produced food becomes more processed, finding truly kosher food -- which requires some very specific measures for food preparation -- becomes a more difficult task. Specialized companies such as Empire Kosher, a poultry grower and processor, offer foods that are guaranteed to follow kashrut guidelines.

Company

Positioned as the world's largest kosher poultry processor, Empire Kosher has been around since 1938. Empire produces eggs at its own hatchery, raises its own birds on company-owned farms, and manufactures a proprietary poultry-feed formula at its feed mill. The company delivers its products to chain groceries, supermarkets, butchers, delis and specialty stores across America.

Products

Empire Kosher's offerings fall in four main categories: chilled, frozen, deli and fully cooked poultry products. Chilled offerings include whole chickens and turkeys, while frozen products include a Cornish chicken broiler, whole turkey or chicken breasts, ground turkey, chicken drumettes, chicken thighs, chicken breasts and chicken nuggets. At the deli, Empire offers chicken and turkey franks, bulk skinless turkey breasts and slices of turkey breasts, chicken bologna, turkey salami, turkey bologna and turkey pastrami. It also produces fully cooked barbecue chicken and turkey, as well as rendered chicken fat.

Process

Empire Kosher puts its poultry through a special process to ensure that the food is kosher before it reaches customers. First, the company hand-slaughters, bleeds and de-feathers the birds. It then rinses the meat in cold spring water and salts it to remove blood, improve its taste, make the meat tender and reduce bacteria. As the laws of kashrut require that blood be drained or boiled out of meat and poultry, Empire drains the birds of blood before packaging the product. Each Empire chicken undergoes rabbinical and USDA checks. Empire says the process of koshering takes about three hours per bird.

Other Considerations

According to Empire Kosher's website, the company feeds its poultry a mixture of corn and soy grains, natural vitamins, minerals and fat. The company raises free range poultry, which means the birds forage for natural food and pebbles and are not confined to small cages. Empire does treat birds with antibiotics as necessary but does not use hormones or preservatives to raise poultry. In addition to its main product lineup, Empire offers all-natural, antibiotic-free and organic poultry products.

Tags: Empire Kosher, becomes more, bologna turkey, breasts chicken, chicken breasts, chicken turkey, Empire offers

Make Thai Mussaman Curry Paste

Although massaman curry paste can be purchased at some Asian markets, the homemade variety tends to be more fragrant. Gaeng massaman, or massaman curry is also known as Muslim style curry because the curry paste includes spices such as cinnamon, cardamom and cloves that were once introduced to Thailand by the Muslims.

Instructions

1. De-stem the chilies, and discard the interior seeds. Place the chilies in a bowl, and add warm water to cover. Let the chilies soften for 30 minutes.

2. Place a heavy bottomed pan over medium heat, and dry roast the coriander seeds, cumin, black peppercorns, cloves and cardamom until fragrant or approximately 4 minutes. Remove from the heat and allow to cool. Place the roasted spices in the food processor, and process until its texture resembles powder.

3. Prepare the lemon grass by discarding the root section underneath the bulbous base as well as any tough outer leaves. Coarsely chop the lemon grass.

4. Strain the soaked chilies from the water, and place the chilies and chopped lemon grass in the food processor along with the roasted spice powder, cilantro, shallots, garlic, kaffir lime peel, shrimp paste and salt. Puree into a relatively smooth paste, adding a tbsp. of water if necessary.

5. Transfer the curry paste to a jar, and refrigerate if not using immediately. Use the curry paste in Thai curry recipes that call for massaman curry paste.

Tags: curry paste, lemon grass, massaman curry, food processor, massaman curry paste

How Long Is Pizza Cooked In A Convection Microwave

Frozen or homemade pizza is always a great option for an easy yet delicious dinner. Pizza can be cooked in several ways, including on the grill, in a conventional oven, or in a standard or convection microwave. Choosing a convection microwave allows the pizza to be cooked quickly and effectively. Depending on the individual pizza, cooking times vary.

Benefits

A convection microwave combines the speed of microwave cooking with the air-circulation feature of a convection oven. That means a convection microwave not only can heat up and cook foods like a regular microwave, but also can bake, crisp or brown them.

Choose the convection setting for cooking pizza or any other foods when browning and crisping are important features. The constant motion of air inside the microwave bakes the food evenly, thoroughly and quickly. Enjoy the benefit of a pizza cooked at microwave speed that's as crispy, bubbly and delicious as one baked in a conventional oven.

Times

If you are starting with a frozen pizza, place the pizza on the rack of the convection microwave, and microwave it for about four to five minutes or until the cheese begins to bubble. Leave the pizza in the microwave, turn the oven to the highest convection level and preheat. Bake the pizza for five to seven minutes, monitoring frequently. The crust should be browned and crispy. This cooking option takes about 10 to 12 minutes total.

Another option is to preheat the convection microwave to the highest level on the convection mode first. Add the frozen pizza to the hot oven. Bake for 18 to 20 minutes, until the pizza crust is golden brown and crispy. Monitor the baking, as ovens and pizzas will vary.

To cook fresh pizza dough, shape the dough into a pie shape and microwave it for four minutes. Check to make sure the dough is firm, but not hard. Then add your sauce and toppings and bake as directed for the frozen pizza. The fresh pizza may take a few minutes less, so expect a cooking time of 10 minutes or 20 minutes total, depending on which option you choose. Don't forget to keep an eye on your pizza while it's cooking.

Tags: convection microwave, frozen pizza, convection microwave, conventional oven, fresh pizza, minutes total

Different Vanilla Extracts

Not all vanilla beans look alike.

Vanilla extracts add a hint of sweetness to baked dishes and other recipes. These extracts come from dried seed pods, also called (beans) of the vanilla orchid plant. There are more than 20,000 different types of vanilla plants all over the world, but only about 150 varieties produce vanilla beans because these plants must be pollinated by hummingbirds or melipona bees to make beans.The orchid flower only opens for one day, so many growers rely on hand-pollination techniques to produce vanilla beans. Most vanilla extract varieties are similar in taste and texture, but some types have slight differences because not all extracts come from pure vanilla beans.

Pure Vanilla Extract

Pure vanilla extract is more expensive than imitation vanilla because this extract consists of pure vanilla beans rather than substitutes and takes longer to make. Pure vanilla extract is rich and oily in texture. This extract has a rich aroma, and the taste can vary depending on the type of vanilla beans it includes. Extracts that come from Mexican vanilla pod are richer and darker than other types. Tahitian are also rich and nearly black, but extracts made from these beans are not as rich in flavor as other types. Sometimes sugar is added to pure extracts to enhance the flavor even more. Read the label to find out if there are any added ingredients.

Imitation Vanilla Extract

Imitation vanilla extract come from synthetic vanilla. This type of extract tastes similar to other extracts because of added flavorings. However, imitation vanilla actually comes from the glycoside found in the sapwood of fir trees. This type of vanilla extract is not the "real thing," but grocery stores still list it as an extract, and it serves the same purpose as other extracts. People use imitation vanilla extract in the same way that they use pure vanilla extracts. Imitation vanilla is also much thinner than pure vanilla extract.

Vanilla Flavoring

Extracts that are labeled "vanilla flavoring" are a combination of both imitation and pure vanilla. This extract has the same purpose as other types, and some manufacturers add sugar to this product as well. Prices vary depending on how many "pure" ingredients the product contains. This product may also have a label that says "vanilla concentrate," "vanilla essence" or "vanilla crystals concentrate."

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How Long Does Yogurt Stay Good Unrefrigerated

Because yogurt is dairy-based, it can go bad if left unrefrigerated for too long.

Yogurt is a dairy product, which tend to go bad faster when not refrigerated. If you eat yogurt that has gone bad, it can lead to digestive issues and diarrhea, says emergencycareforyou.org.

Time Frame

According to Fit Day, most yogurt is pasteurized. If this is the case with your yogurt, it should be fine for several hours without being refrigerated. If your yogurt is not pasteurized, throw it away after one hour outside of the refrigerator. Also pay close attention to the expiration date, which might mean that your yogurt will go bad faster out of the refrigerator, says emergencycareforyou.org.

Probiotics

Some yogurts contain probiotics that aid digestion. According to Nutrition Science News, probiotics die at a faster rate when not refrigerated. Therefore, it's best to avoid yogurt that has been out of the refrigerator for 30 minutes or more. The yogurt itself will be OK to eat; however, you will not reap the benefits of the probiotics, making the yogurt less healthy.

Know if Yogurt Has Gone Bad

If you see mold on your yogurt, do not consume it. If your yogurt seems overly chunky, this is also a sign that it might be going bad. Sometimes your yogurt might also smell sour if it has gone bad; however, this is not always the case, so checking for mold is the most surefire way to know if it's gone bad.

Tags: your yogurt, says emergencycareforyou, when refrigerated, yogurt pasteurized, yogurt that

What To Use If You Don'T Have A Springform Pan

A springform pan is often used to bake cheesecake.

A springform is a specialized cake pan whose sides can be removed while leaving the cake sitting intact on the flat bottom. This feature is important for fragile cheesecakes. Although there is no perfect substitute, there are some options if you don't have a springform pan.

Use a Cake Pan with Parchment Paper

A regular cake pan, well-greased, and lined with parchment paper, also greased, can substitute for a springform. The parchment will allow you to carefully lift the cake out of the pan once it has been baked.

Use a Pie Pan

A pie pan is an option for cheesecake, which can be served from the pan without having to be removed first. You may need to use two pie pans due to their smaller size. You will probably need to reduce baking time and temperature as well.

Use a Lined Muffin Tin

Another option is a muffin tin lined with paper or foil liners. This approach will produce miniature cakes that are easily removed after baking. Again, baking temperature and time may need to be adjusted.

Tags: lined with

Easy To Make Christmas Candy Gifts

Make Christmas candy gifts for everyone on your list.

Money seems to get tighter every year, but everyone still wants to give a nice Christmas gift. Making gifts at home can save a lot of money, and Christmas candy is a nice change from the same old cookies that most people seem to make. A few ingredients and an afternoon, and you can have gifts for quite a few people on your list.

Christmas Suckers

Line cookie sheets with parchment or wax paper and spray with vegetable oil spray. Set aside. Mix together 2/3 cup light corn syrup, 3/4 cup water and 2 cups sugar in a heavy pan, and stir until the sugar is dissolved. Cook over medium heat until the mixture reaches 290 degrees F on your candy thermometer. Remove from the heat and add red or green food coloring. Spoon onto wax paper- or parchment-lined pans, creating 1- to 2-inch circles. Sprinkle with Christmas silver shot or other cookie decorations, add a stick at the bottom of the lollipop and allow to cool. Package in individual plastic bags or plastic wrap and tie with a colorful ribbon.

Gourmet Candy Apples

Wash 6 to 8 apples, dry them and push a popsicle stick or skewer into each apple almost completely through. Line a cookie sheet with wax paper or parchment. Melt one package of caramel candies in the microwave until smooth. Dip each apple in the melted caramel, using a spoon if needed to cover the apples. Set on the wax paper to dry. Melt milk chocolate dipping chocolate discs in the microwave until smooth. Dip the caramel apples in the chocolate, covering the caramel, and set on the wax paper to cool and dry. Melt dark or white dipping chocolate discs in the microwave until smooth. Using a spoon, dribble the dark or white chocolate over the milk chocolate, making a decorative covering but not completely coating the milk chocolate. Sprinkle with nuts, coconut or mini chocolate chips, and set on wax paper to cool. Wrap in Christmas plastic and tie with a festive ribbon.

Filled Chocolate Candies

Purchase commercial chocolate molds and chocolate discs for molding. Make sure that the molds are completely clean before you use them. Melt the chocolate discs according to package directions. Use a spoon to fill the molds halfway. Add an almond or walnut, some dried cranberries or raisins, or broken toffee pieces in a thin layer. Top with more melted chocolate, covering the filling completely. Put the molds in the refrigerator until solid, then package the chocolate pieces in an attractive holiday box.

Tags: chocolate discs, microwave until, microwave until smooth, milk chocolate, until smooth, chocolate covering, chocolate discs microwave

Make Shrimp Stock

One of the great things about having shrimp stock on hand is that the nutrient-rich, substantial broth can be used as a base for a variety of different dishes. Whether you want to make shrimp gumbo, shrimp stew or a shrimp sauce, having stock in your refrigerator can save you a lot of cooking time.

Instructions

Prepare Ingredients to Make Shrimp Stock

1. Gather or purchase the heads and shells of 1 lb. of large shrimp. This material adds flavoring and helps to create the stock's thick, gel-like consistency. The shrimp meat can be used for other dishes.

2. Peel, halve and slice 2 medium-sized onions and 2 lemons. Don't worry about the seeds since the stock will be strained when it is finished.

3. Chop 1 carrot and 2 stalks of celery into fine pieces.

4. Chop, also, 1/2 cup of fresh parsley.

5. Use cold water to rinse the shrimp heads and shells.

Boil Shrimp Stock

6. Place 1 tbsp. of olive in a large stock pot and heat it.

7. Put the shrimp shells and vegetables in the stock pot. caramelize, or cook until the vegetables are soft and brown, for about 5 minutes.

8. Add 1 tsp. dried basil, 1 tsp. dried tarragon, 1 tsp. dried oregano, 2 tsp. salt and 3/4 tsp. peppercorns to the mixture for a pleasantly seasoned stock.

9. Stir in 4 qts. of water and bring to a slow boil over high heat.

10. Reduce the heat to low once the mixture boils and let it simmer for 45 minutes to 1 hour.

11. Skim and discard any foam that rises to the top of the liquid.

12. Remove the stock pot from the heat when foam stops rising to the top.

13. Place the strainer over the storage container and pour the stock through it, making sure to press firmly on the solid material. This will ensure that your shrimp stock is flavorful and thick.

Tags: heads shells, Make Shrimp, Make Shrimp Stock, Shrimp Stock

Store Ripe Tomatoes

Ripe tomatoes are a great source of beta carotine, folic acid and fiber

A fresh ripe tomato is one of nature's tastiest treats. High in vitamin C and antioxidants, nutritious-versatile tomatoes add flavor to salads, sandwiches, soups or pasta dishes. Ripe tomatoes also make a healthy snack sliced and served plain, or with a little added salt, pepper and drizzle of olive oil. Want to keep your ripe tomatoes fresh? It's easy to extend the life and flavor of your ripened tomatoes through proper selection and storage.

Instructions

1. Select the brightest colored tomatoes available at the store. Red varieties should not be too dull or pink, and yellow varieties should be a medium yellow shade, otherwise they may be overripe and mushy. Gently press tomatoes with your thumb to test for proper ripeness. Ripe tomatoes will yield slightly, but then the indentation will gradually disappear.

2. Pick homegrown tomatoes after 80 percent of their color has developed for optimum flavor. Choose blemish-free fruit without cracks, pests or signs of mold.

3. Wash and completely dry the tomatoes before storing.

4. Store ripe tomatoes in a cool, dry place away from direct sunlight. Position fruit with the stem scar side up to reduce chances of premature darkening and softening. Ripe tomatoes will maintain their delicious flavor and texture for two to three days when stored at room temperature.

Tags: Ripe tomatoes, Ripe tomatoes will, tomatoes will, varieties should

Keep Strawberries Fresh After Washing

If strawberries have been washed, care must be taken to keep them fresh.

In many areas, strawberries come into season in late spring or early summer. This delicious red berry is a source of vitamin C and other antioxidants, folates and fiber. Fresh-picked strawberries can be enjoyed alone, as a topper on cereal, yogurt or ice cream or mixed into salads and other dishes. Strawberries are very perishable and are best eaten fresh. Proper care can keep the berries fresh longer and prevent them from getting soft, rotten or moldy.

Instructions

1. A colander holds strawberries while you wash them.

Place fresh strawberries in a colander and wash them by spraying water over the strawberries. This is sufficient to wash off dirt without bruising the berries.

2. Shake the colander gently to drain water. Leave the strawberries in the colander for a few minutes to allow remaining water to drain off.

3. Spread the wet strawberries over a clean kitchen towel, in a single layer. Lay another towel on top of the strawberries. Gently pat the berries dry with the top towel.

4. Remove the top towel. Transfer the strawberries to a dry towel. Allow them to air dry completely on the towel.

5. Put the dry strawberries in a plastic or wire mesh container to allow air to circulate around the berries. Store the berries in the refrigerator. Eat them within 1 to 3 days after purchase.

Tags: strawberries colander, towel strawberries, wash them

Easy Goat Milk Soap Recipe

Goat's milk soap can be made at home.

Goat's milk soap is nourishing to your skin and feels good on your body. Making it at home using a cold process method, however, can be difficult if you are not an experienced soap maker. Lye is typically used to make goat's milk soap and it can be dangerous if mishandled. Using the melt and pour method of soap making does not require special equipment or extra precautions. It's an easy way to make your own goat's milk soap at home.

Materials

You will need to purchase a slab of goat's milk soap base. You can find this at a number of online soap suppliers. You will also need access to a microwave, a large microwave-safe bowl, a spoon, essential oil or fragrance oil, coloring (if desired), cooking spray and soap molds. The essential oils, coloring and soap molds are available at most craft stores, as well as at online suppliers.

Method

Before you start melting the soap, spray your soap mold with cooking spray. This will make it easier to remove the soap once it is cooled. Set the molds aside. Cut the slab of soap base into chunks. Place the chunks into your microwave-safe bowl and melt them in the microwave at 30-second intervals. Be sure to stir the soap every time the microwave stops. It doesn't heat evenly, so stirring the soap base will help disperse the heat.

When it s completely melted, add 1/2 to 1 tablespoon of fragrance oil per pound of soap, if desired. You may also leave it unscented. Then add in soap coloring if you do not wish to leave it the natural color. Stir the soap again and pour it into your prepared soap molds. Let the soap cool at room temperature. It will harden as it cools. Then carefully pop the soap out of the molds. Your soap is ready to be wrapped for gifts or stored in a container for your own personal use.

Benefits

Goat's milk soap is not inexpensive, but it does not dry out your skin like many cheaper commercial soaps that contain chemicals. Goat's milk is moisturizing and rinses clean off your body. It can help lessen the problems associated with psoriasis, eczema and other dry skin ailments. The pH level of goat's milk is similar to the pH of your own skin. It acts as a neutralizer, helping to ward off bacteria and other contaminants.

Considerations

Melt and pour soap bases contain water as part of the formula. It is not recommended that soap bars be left out unwrapped after they have been cooled and unfolded. Wrapping the entire bar of soap in plastic wrap will help avoid shrinkage caused by evaporating water.

Tags: soap molds, goat milk, milk soap, milk soap, soap base, your skin

Separate Cream From Milk

Separating cream from milk is the source for light cream, heavy cream, coffee cream, table cream, whipping cream, single cream and double cream. The type of cream is determined by the percentage of fat in the cream. There are two methods you can use to separate cream from milk.

Instructions

Use the Gravity Method

1. Get fresh whole cow or goat milk. If the milk has been homogenized, you won't be able to separate the cream.

2. Pour the milk into a shallow, flat dish and let gravity work. If it's given enough time, gravity naturally separates sediments and liquids that don't mix. Place the dish in a cool place and allow it to sit for 12 to 24 hours.

3. Use a spoon or ladle to gently collect the cream, which rises to the surface of the dish. The milk remains underneath. You must skim the only the surface to keep from mixing the cream with the milk.

4. Store the cream in a clean, covered container. Keep the cream in the refrigerator to prevent the cream from spoiling. Cream made using this method has about 25 percent fat.

Use the Centrifuged Method

5. Use a centrifuged cream separator to quickly and efficiently separate cream from whole cow or goat milk. Pour the milk into a bowl and pass it through the central tubular shaft to begin.

6. Centrifuge the milk. The faster you spin the bowl, the heavier the cream. Some cream separators have program settings that allow you to set the fat percentage. Typically the fat percentage ranges from 18 to 48 percent. Turn on the motor and crank.

7. Collect the cream. The force of spin causes the cream to separate from the milk. The cream dispenses in a separate container than the milk. Store it in a covered container in the fridge.

Tags: cream from, from milk, covered container, goat milk, milk into

Wild Elk & Venison Nutrition Information

Wild Elk & Venison Nutrition Information

Elk and venison grace gourmet restaurant menus worldwide, yet it has been consumed for centuries. It is a tasty and healthier alternative to beef and pork, and can be substituted into many common dinner recipes.

History

According to the George Mateljan Foundation's World's Healthiest Foods website, venison and other wild game has been hunted as food far longer than beef, chicken and pork.

Significance

Venison is high in protein yet low in saturated fat. One 4 oz. venison steak provides 68.5 percent of a person's daily protein requirement and has more iron than beef for less calories and fat.

Types

Farm-raised venison and elk are more readily available than wild meat because deer meat hunted in the wild cannot be sold commercially.

Considerations

If purchasing farm-raised venison or wild elk from a specialty store, choose dark-colored, finely grained young meat for the best flavor. Hunting wild deer and elk is a popular way to obtain the meat as well.

Benefits

According to Outdoor Life, elk meat is low in fat and has less cholesterol than other red meats. And unlike farm-raised animals, wild elk have never been fed steroids, growth hormones or antibiotics. Venison is rich with vitamin B12, riboflavin, niacin and vitamin B6, and has approximately 1/3 the calories of beef.

Tags: Nutrition Information, than beef, Venison Nutrition, Venison Nutrition Information, Wild Venison, Wild Venison Nutrition

Find Weight Watchers Recipes Online

Find Weight Watchers Recipes Online

Weight Watchers is a popular diet plan that many people around the world are using to lose weight. They use a proprietary formula to calculate "points" for their system based on the fiber, fat and calorie content of a certain food. Weight Watcher's recipes always have a point value associated with them. You can find many recipes online with the point value to help you track your intake for the day.

Instructions

1. Join the Weight Watchers website. If you are actively participating in the Weight Watchers program, such as going to meetings, you can join their website and search hundreds of recipes. You do have to pay a monthly fee to access most of the features of the Weight Watchers website.

2. Check out blogs of people who are also following the program. You can search on sites like Wordpress or Blogger for the key words "Weight Watchers, recipes, points" to find Weight Watcher blogs. You can also use Google's blog search.

3. Visit Dottie's Weight Loss Zone. This is one of the best resources for Weight Watcher's information online. It has recipes, food lists, points for restaurants and fast food places as well as many points for ethnic food. The link to the website is included in the resources below.

4. Do a Google Search. New websites and blogs are being created every day. Do a search through Google or another search engine for "Weight Watchers Recipes" and see what comes up. You are sure to find some new sites and great recipes.

5. Bookmark it. Once you've visited a site that has some recipes you would like to try, be sure to bookmark it in your web browser so you can find it again. You can also print out the recipes you love and store them in a blank notebook or paste them onto recipe cards for storage in your kitchen.

Tags: Weight Watchers, Weight Watcher, Weight Watchers Recipes, Find Weight, Find Weight Watchers, point value, Recipes Online

Tips On Frying Wings

Buffalo sauce is a common topping for fried chicken wings.

Fried chicken wings are appetizers that may be plain, breaded or tossed in sauce. Chicken wings are the wing portion of a chicken. However, the term chicken wings can also mean a combination of fried chicken wings and drumsticks, which is how restaurants typically serve the dish. Cooked properly, the meat of fried chicken wings is moist and the skin is crispy. The meat should come off the bone without difficulty.

Marinade and Seasoning

Before cooking, marinate the wings and drumsticks in the same sauce that is going on the chicken after cooking. This will ensure that the flavor is throughout the wings. Some wings, such as Chinese chicken wings, will not have sauce but do need marinade. Use sauces that match the cuisine, such as ginger and soy sauce for Chinese chicken wings. For breaded and fried chicken wings, season the flour and batter with salt and pepper. Otherwise, the batter will be bland.

Par Bake the Chicken

Par baking chicken wings ahead of time will speed up the frying process and make sure the chicken cooks fully without burning the outside. Cook the wings in a preheated oven at 400 degrees until they reach an internal temperature of 250 degrees. Spread the wings out in a single layer so they all reach the same temperature. Do not do this for breaded chicken wings. The breading will not hold up to that much handling and flour will not stick to par baked chicken.

Preheat the Oil

Never put chicken wings in frying oil that is not preheated. It should be at least 350 degrees and no more than 400 degrees. Oil that is too hot will burn the chicken on the outside and leave it raw in the middle. Cool oil will leave the chicken marinating in frying oil until the oil heats up. The chicken will come out greasy and tough this way. Breading will fall off chicken in cool oil and will burn in oil that is too hot.

Drain Excess Oil Before Adding Sauce

When the chicken wings are done frying, remove them from the oil and place them on an absorbent surface to drain, such as a paper bag, cardboard or a paper plate. Allow the oil to drain for a minute or two before coating the wings with sauce. This will help the wings dry out and, therefore, absorb more sauce. It will also keep the sauce from being too greasy.

Tags: chicken wings, chicken wings, fried chicken, fried chicken wings, Chinese chicken, Chinese chicken wings

Decorate Pretzel Rods

Decorate Pretzel Rods

Combine the flavors of sugar and salt as you mix crunchy with soft, and satisfy any craving you may have. Decorate a pretzel stick and enjoy the contrasting tastes and textures in less than 20 minutes. Use the pretzels as an edible display or a centerpiece for a child's or Valentine's Day party, or as a special gift for a loved one.

Instructions

1. Place the nuts, candies and cookies into separate bags. Crush the items into tiny pieces. Put the chocolate sprinkles and rainbow sprinkles into their own bags.

2. Empty the bag of chocolate into a tall mug. Place the mug into the microwave and turn the heat on high for 30 seconds. Add an extra 30 seconds if chocolate does not fully melt. Remove the mug once chocolate is melted.

3. Place the pretzel rod into the melted chocolate and swirl it around to evenly coat the rod. Make a thin layer of chocolate. Allow the excess chocolate to drip off.

Topping Options

4. Insert the rod, while wet, into one of the crushed item bags. Swirl the pretzel in the bag and make sure the chocolate is fully covered with the crushed item. Set it aside on the wax paper or the cooling rack to dry.

5. Spoon another flavor of melted chocolate, like white, dark or mint, over the dipped pretzel. Rotate the pretzel as you drip the new chocolate flavor. Add one or more types of chocolate to the pretzel. Set it aside as is for drying or dip it into crushed items.

6. Dip the pretzel into the chocolate, then the crushed items. Spoon the different types of melted chocolate over crushed items. Set aside for drying.

Tags: crushed items, melted chocolate, aside drying, crushed item, Decorate Pretzel

Make A Rainbow Dress

Take inspiration from nature with a rainbow-striped dress.

Although rainbow-patterned fabric is widely available, creating you own enables you to fully customize the colors and stripe pattern. To make a simple rainbow dress, you only need basic sewing skills, but the method applies to any dress pattern, so choose one that you know you can successfully execute. The instructions that come with the pattern are invaluable.

Instructions

1. Sketch the outline of the dress you are going to make on some plain paper. You can trace the picture on the pattern envelope if this makes it easier. With your rainbow-colored crayons, draw stripes on the dress sketch, either horizontally or vertically, as narrow or wide as you like. You could vary the width of the stripes or keep them the same. Draw a few different versions until you have decided how you want the dress to look.

2. Find the fabric yardage recommended for your size on the pattern envelope. Sketch a rectangle on paper to represent the required fabric and note the width and length dimensions along the edges of the diagram.

3. Use the crayons to draw stripes on the rectangle sketch. Refer to the cutting layout diagrams (provided with the pattern's instructions) to determine whether you need to draw horizontal or vertical rainbow stripes. For example, if you want stripes that go vertically from the neck down to the hemline of the dress, draw the stripes so that when the pattern pieces are laid out according to the instructions, they follow that direction. Refer to your dress sketch (Step 1) to determine the width of the stripes.

4. Turn your diagram around, so that the stripes are vertical and count the total number of stripes on your diagram. Divide the width of the rectangle by the total number of stripes. This gives you the finished width of each stripe needed to create your rainbow fabric. Add a ½-inch to the width for seam allowances to get the cut width for each color. The length is the same for each stripe and will either be the bolt length or recommended yardage, depending on the direction of your stripes.

5. Cut strips of each color of fabric using the cut dimensions determined in Step 4. Seam the strips together leaving a ¼-inch seam allowance, referring to your diagram for the order. Press the seams with a hot iron, all in the same direction. You should now have one large, rainbow-striped rectangle of fabric.

6. Cut out the pattern pieces along the correct edges for your size. Lay the pieces out on your rainbow fabric, so that the arrows indicating their direction all go the same way. Make sure that the pieces are the right way around, so that only the un-seamed side will show on the finished dress.

7. Pin the pattern pieces in place and cut out the fabric. Sew the dress together following the instructions that came with the pattern. Be careful when sewing over the seams between the rainbow stripes, guiding the seam through the machine, so that it remains flat.

Tags: draw stripes, pattern pieces, with pattern, your diagram, around that, crayons draw