Fresh Ginger Vs Dried Ginger

If you've ever read a recipe, you're somewhat familiar with the idea of dried herbs and fresh herbs. Depending on the cook, he'll use them interchangeably, swapping one for the other when the fresh or dried isn't available. Most of the time, it really doesn't matter, especially when you understand the ratios. But, when it comes to ginger, it's quite debatable if you can play with substitution.

Significance

As far as cooking and baking go, the fresh versus dried debate in regard to ginger is an important one. Just imagine using fresh ginger in some of your more traditional recipes for the gingerbread cookie or ginger snap. It really wouldn't taste all that traditional. Yet, the same can be said for the dried version. Many of the recipes that call for fresh ginger wouldn't be the same dish with its dried substitute, adding a fairly different zest to stir fries or sauteed noodles. But between the two, fresh ginger can be used in a wider array of dishes than dried. Dried ginger is far more restrictive.

Size

Though many people strongly believe that dried ginger should never be used in place of fresh ginger (and vice versa), there is a simple ratio you can use for the substitution. If a recipe calls for 1 tablespoon of fresh ginger, use only 1/8 teaspoon in its place.

Time Frame

There is a benefit to dried ginger that the fresh variation can't match. Dried ginger lasts a great deal longer than fresh ginger. Dried ginger can keep a year or longer in your cupboard; fresh ginger may last only a few weeks. To make sure you get the most out of fresh, wrap it in plastic and keep it in the fridge for 3 weeks or in your freezer for 6 months.

Identification

If you plan on using fresh ginger in a dish, you should keep in mind that selecting the right "root" is just as important as the recipe itself. Ginger should be smooth, firm to the touch and tan in color. Smell it before placing it in your cart. It should smell fairly spicy and is a good indication of its quality. Older ginger may be limp, discolored and moldy.

The best dried ginger is ground organic. You can find these variations in specialty spice shops. Organic ginger does not go through the irradiation process, like most nonorganic herbs and spices.

Function

When it comes to fresh ginger versus dried ginger, it really all depends on the dish. If it calls for fresh, use fresh. If it calls for dried, use dried. It's that simple. Surprisingly, the two have very different tastes.

Tags: fresh ginger, fresh ginger, dried ginger, dried ginger, using fresh, using fresh ginger

Dry Vermouth To Martinis

Add Dry Vermouth to Martinis

The martini is arguably the most classic mixed cocktail. Yet, as simple as it is to make, there is a fastidious attitude about how bartenders mix martinis. In recent years, the vermouth that turns a shot of gin or vodka into a martini has become increasingly ignored. Many people request "dry" or "extra dry" martinis to indicate the absence of vermouth altogether. However, there is an art to making a true martini, and it always requires the addition of dry vermouth.

Instructions

1. Add a scoop or 1 cup of ice to the bar shaker. Pour in 2 oz. (count quickly, but steadily to eight using the pour spout) gin or vodka. Traditional martinis are made with gin.

2. Add the vermouth last. Pour 1/2 oz. (this time count quickly to two using the pour spout) of dry vermouth into the shaker. Immediately put the lid on the shaker, and gently shake it twice.

3. Remove the top of the shaker, and pour into the martini glass, focusing the stream on the slanted sides of the glass. Add one to three green olives or a lemon/lime twist to taste.

Tags: count quickly, into martini, pour spout, using pour, using pour spout, Vermouth Martinis

Make The Perfect Skateboard Birthday Cake

If you have a child who is interested in skateboarding, you may want to make the perfect skateboard birthday cake for his birthday. Here are some simple steps on make the perfect skateboard birthday cake.

Instructions

1. Prepare the cake batter. For most boxed cake mixes, you will need a few eggs, some vegetable or canola oil and some water (the amounts depend on the brand of cake mix). Mix together with a blender until smooth.

2. Bake the cakes. Preheat the oven to 350 degrees Fahrenheit (or the temperature quoted on the box instructions). Prep the round cake pan and 9 x 13-inch pan by spraying with oil or nonstick cooking spray. Sprinkle flour over the pans and shake until pans are completely covered with a light layer of flour. The light layer of flour will help the cakes to come out much easier when it's time to remove them. Bake until toothpick or cake tester is inserted into the center of the cakes and comes out clean. Cool completely.

3. Form the skateboard cake. Once cooled, remove the cakes from the pans and cut the round cake in half. Place the rectangular cake in the center of the cake holder, then place half the round cake on one end and the other cake half at the other end (with the rounded section facing away from the cake). You can glue them together with frosting. Once placed together, cut a rounded shape on the upper and lower edges of the rectangular cake, thus completing the shape of the skateboard cake.

4. Frost the cake. With your choice of colored frosting, frost the cakes. You may want it to be just chocolate colored, or you may consider another color, such as blue or red.

5. Finish the skateboard cake. To complete the look of the skateboard cake, take 4 chocolate donut gems (the small round donuts) and place them so they look like wheels--two on the front and two on the back. Connect each of the wheels to the cake with the candy cane stick. Complete your cake with any personal sayings and top off with candles.

Tags: skateboard cake, round cake, cake half, cake with, layer flour

Flavor Hamburger Meat So It Tastes Good With Rice

Hamburger meat can liven up the taste of rice when flavored.

Hamburger meat is also called chopped beef or ground beef. It is high in protein, plus it is a good source of iron and potassium. Rice is a healthy carbohydrate food that contains calcium. You can add spices and other foods to hamburger meat to enhance its flavor and make it taste incredibly good with rice. By combining a variety of ingredients and using different cooking methods, you can create delicious hamburger meat and rice dinners.

Instructions

Add Cream of Mushroom Soup to Hamburger Meat

1. Saut the hamburger meat in a pan with the diced onions and transfer to a paper towel to absorb the grease. Saut the chopped celery with it, if desired.

2. Put the ½ can mushroom soup in a pot and add the water and soy sauce.

3. Heat until bubbly, then add the cooked meat to the pot, mix well and serve over the cooked rice.

Make Chili With Hamburger Meat

4. Brown the hamburger meat in ½ tablespoon of olive oil.

5. Add the ¼ tablespoon of olive oil to another pan and saut the diced onion with the minced garlic.

6. Sprinkle the flour on the onion and garlic and heat 2 minutes more before adding the chili powder, diced green pepper, diced tomatoes, oregano, cumin and cooked kidney beans.

7. Stir the ingredients together, simmer 30 minutes and serve over the cooked rice.

Add Mixed Vegetables to Hamburger Meat

8. Brown hamburger meat in a pan.

9. Add the paprika, peas, carrots, diced onion, diced celery, chopped green pepper, the 16 ounce can of drained chopped tomatoes, salt, pepper, rice and water to the browned hamburger meat, stir and put a cover on the pan.

10. With the stove on a medium setting, cook until the ingredients come to a boil.

11. Lower the heat and let simmer for about 25 minutes. Cook until the rice is soft.

Tags: Brown hamburger, Brown hamburger meat, cooked rice, diced onion, green pepper, hamburger meat, Hamburger Meat

Prepare Ginger Root

Ginger has a strong, bright and readily identifiable flavor that most people love once they get to know it. Unfortunately, it also has a tough, stringy root that's hard to cut and harder to chew. Luckily, there are a few special ways to prepare ginger root and avoid that annoying texture. With these tricks (including boiling, freezing, and pickling), you can put fresh ginger root into anything from tea to pad thai.

Instructions

1. Make ginger tea. Cut a few thin slices of ginger. Put them in a mug with some near-boiling water. Steep for 5 to 10 minutes. Flavor with lemon juice and honey if you like. This tea is delicious (and soothing for sore throats).

2. Make pickled ginger. Prepare ginger root by peeling off the skin with a vegetable peeler. Use the peeler to shave the root itself into thin slices. Combine 1/2 cup of rice vinegar with 1/4 cup of sugar and 1/2 teaspoon salt. Store it in a glass jar in the refrigerator until you're ready to use it. Pickled ginger is great with sushi.

3. Prepare ginger root by sticking it in the freezer. This is a great way to keep fresh ginger on hand, as it can last for several months or longer. Grate the frozen ginger with a fine grater. Do this straight out of the freezer. The flavor will be strong, and the powdery particles will be almost imperceptibly small.

4. Use grated frozen ginger in stir-fries, soups, noodles, and other Asian-inspired dishes.

5. Use grated frozen ginger in baked goods, such as gingerbread. The flavor will be stronger than dried ginger powder, and it wil be quite delicious. However, you may want to reduce the quantity of ginger called for in the recipe so that the flavor won't be too overwhelming.

Tags: ginger root, frozen ginger, flavor will, fresh ginger, grated frozen, grated frozen ginger

Bring Down The Heat Of Chili

Chili is a mainstay of American cuisine and you can find numerous recipes, from super-hot Tex-Mex creations to lightly-spiced chicken and cream-based dishes. For many, it is not a proper chili unless it has plenty of spice, but it is possible to overs-spice your chili and make it too hot. Chili peppers have an oil that permeates the entire dish, and for this reason, you can't reduce the amount of heat once you have added too much. The only way to reduce the heat in one batch of chili is to use it as a starter for a second batch.

Instructions

1. Split the over-spiced chili evenly between the two pots. Turn the heat to medium.

2. Add the tomato sauce to each pot. If you have a large batch of chili, add one can of tomato sauce to each pot. For smaller batches, split one can of tomato sauce between the two pots. Keep any extra cans handy to make adjustments during the cooking process.

3. Add the tomato paste to each pot. If you have a large batch, add one can of tomato paste to each pot. For smaller batches, split one can between the two pots. Keep any extra cans handy to make adjustments during the cooking process.

4. Add the kidney beans to each pot. For large batches, use two cans. For smaller batches, split one can. Keep any extra cans handy to make adjustments while cooking.

5. Turn the heat up and stir each pot until it comes to a boil. Reduce the heat and let the pots simmer on low for one hour. Taste the chili with a clean spoon every 20 minutes. If the chili is still too spicy, add more tomato sauce, paste and beans in small increments until it is to your liking.

6. Add salt, chili powder or chili peppers if the chili becomes too bland. Add very small amounts of chili pepper, such as 1/2 tsp., let the chili simmer for at least 20 minutes and taste before adding any more.

Tags: tomato sauce, batches split, between pots, cans handy, cans handy make

How Many Glasses Of Wine Are In A Magnum

A large bottle of wine adds an extra note of excitement to any celebration. If you are planning a party, serving wine from an oversize bottle will get the guests in a festive mood from the beginning.

Size

The standard bottle of wine is 750ml. A magnum is equal to two standard bottles, and a double magnum holds four standard bottles of wine.

Standards

There is no hard and fast rule for the volume of a glass of wine. U.S. government agencies use a five-ounce serving as the standard.

Calculations

The five-ounce wine serving is equal to about 150ml. A magnum is 1.5 liters so the math is simple: a magnum holds 10 standard wine servings.

Considerations

The modern trend for wine-glass size is 20 oz. or larger. If you are calculating five-ounce servings for your event, the servers should know how far to fill up the glasses. Large glasses allow for a better exposure of the wine's bouquet.

Fun Fact

The double magnum is also called a jeroboam. Other jumbo bottle of wine have unique names: Methusaleh, eight standard bottles; Nubuchadnezzer, 20 standard bottles; and the giant Melchizedek holds the equivalent of 40 standard bottles of wine.

Tags: standard bottles, bottle wine, bottles wine, double magnum, magnum holds, standard bottles wine

Make Garlic Dressing Recipes

Roasted-garlic salad dressing is a healthy twist on classic garlic salad dressing. By roasting the garlic, you not only add wonderful depth of flavor, but a creaminess that can take the place of actual cream. This dressing is easy to make and goes superbly with spinach salad or any other salad you can concoct. You can also serve it to the garlic lovers in your life as a tasty vegetable dip. The recipe yields 3 cups.

Instructions

Make Garlic Dressing Recipes

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut off the tops of the heads of garlic and remove all the loose skin. Remove the loose skin of the shallots as well. Rub the garlic and shallots with 4 teaspoons of olive oil to coat them. Next, wrap both the garlic and shallots in a sheet of heavy-duty aluminum foil. (Be sure to seal it tightly.) Bake at 400 degrees Fahrenheit for one hour.

3. When the garlic and shallots are done baking, remove them from the oven, open the foil and allow them to get cool enough to handle. Next, squeeze the garlic and shallots from their skins and directly into the blender or food processor. Add 1/2 cup extra-virgin olive oil, the lemon juice, Dijon mustard, thyme, rosemary and white-wine vinegar.

4. Blend or process the mixture to a puree. While the machine is processing, slowly pour in the other cup and a half of extra-virgin olive oil.

5. Add salt and pepper to taste.

Tags: garlic shallots, degrees Fahrenheit, Dressing Recipes, extra-virgin olive, Garlic Dressing, Garlic Dressing Recipes, loose skin

Make Greek Yogurt Taste Like Sour Cream

Greek cooks commonly use Greek yogurt in tzatziki, a dill-flavored condiment.

Greek yogurt is similar to regular yogurt, but drained of water. Make it at home by draining plain yogurt through cheesecloth for a day or two, or purchase at grocery stores, Middle Eastern markets or specialty gourmet stores. You can purchase Greek yogurt plain or flavored with honey or fruit. Most Greek yogurt in the U.S. comes from cow's milk, though you can find goat's milk Greek yogurt at some gourmet shops. Served plain, whole milk Greek yogurt tastes similar to sour cream. When used in baking and cooking, it can taste just like sour cream.

Instructions

Baking

1. Measure the amount of Greek yogurt that the recipe calls for in sour cream.

2. Replace the sour cream with plain Greek yogurt. Cow's milk Greek yogurt is more affordable than goat's milk yogurt, and you may substitute with identical results in baking. It is unlikely to curdle in baking.

3. Mix into the batter or dough as specified in the recipe, and proceed.

Marinades, Dressings and Stovetop Sauces

4. Measure the amount of Greek yogurt that the recipe calls for in sour cream.

5. Add 2 tsp. white flour or cornstarch to cow's milk Greek yogurt over low heat. Whisk vigorously until fully combined; this prevents curdling later when cooked on high heat or mixed with acidic ingredients. You may bypass this step altogether by using goat's milk yogurt, which never curdles when heated.

6. Add goat's milk Greek yogurt to your sauce, dressing or marinade as specified in the recipe, and replicate exactly; it will not curdle. Cow's milk yogurt with added flour or cornstarch is unlikely to curdle, but warrants more caution. If using cow's milk yogurt, cook at 25 degrees Fahrenheit lower than specified in the recipe.

Tags: Greek yogurt, milk Greek, milk Greek yogurt, sour cream, goat milk, milk yogurt

Shad Roe Preparation

Shad are larger than other herrings, and prized mainly for their roe.

Signs of spring vary, depending on where you live. In much of New England, spring is heralded by two much-anticipated arrivals: fiddlehead ferns, and the annual shad run. Shad are a large herring, and like their kin are tasty but bony. Some eat them happily, while others consider them not worth the trouble entailed by the bones. However, their large roe sacs are a delicacy in their own right and are happily prepared even by those who dislike the fish. The most traditional preparation is pan-frying.

Instructions

1. Purchase very fresh shad roe from a reputable retailer. They should smell faintly of salt water, and not at all of fish. They are vividly pink in color and are sold in pairs of sacs. Each sac is one portion, as part of a meal.

2. Rinse the sacs of roe gently under cold water, taking care not to break the membrane holding the sac together. Place them on a cutting board, and carefully separate each pair of roe sacs by cutting the small membrane that joins them.

3. Heat a heavy skillet, and cook a slice of bacon for every portion of shad roe. When they are crisp, remove the bacon to a paper towel to drain, and remove the pan from the heat temporarily.

4. Season a plate of flour with salt and pepper, and carefully dredge the roes in the flour. Pat them gently to remove any excess flour.

5. Pour away any excess bacon fat from the pan and return it to the burner, at moderate heat. Place the shad roes in the pan, and add a small amount of butter if desired.

6. Cook gently for three to four minutes per side, until the exteriors are lightly golden and the roe sacs are firm to the touch. Slice the roes diagonally on the bias, and arrange one on each plate. Sprinkle with crumbled bacon, and serve with your favorite side dishes.

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Join American Cellars Wine

Join the American Cellars Wine club to receive six bottles of wine each month.

American Cellars Wine Club is the top wine club available from Vinesse company. Receive six bottles at a time with full information on each wine, including ratings and tasting notes. Wine comes once a month and you receive special shipments at the holidays. The wines available from the club are normally hard to find from small, boutique wineries. You can easily join the wine club by signing up through the Vinesse website. The cost of each bottle is approximately $15 per bottle.

Instructions

1. Open your Internet browser and visit the Vinesse website. Click on the Wine Clubs tab. American Cellar wines is the first wine club on the list. Click on the "Join Now" button.

2. Select the plan you want to sign up for. You have the option of receiving only red wine, only white wines or a mix of red and white wines. Enter in the state where the wine is going to be shipped.

3. Enter in the shipping information, billing information, payment information and certification of age. Payment can only be made credit card. The certification of age requires you to input your date of birth.

4. Select the submit button found after the certification of age. Expect to start receiving wine the next month.

Tags: American Cellars, American Cellars Wine, Cellars Wine, available from, Join American, Join American Cellars

Egg Cooking Games

An egg fries in the pan. House of Sims Flickr.com

From scrambled to sunny side up, eggs are quick to cook and tasty to eat. Egg dishes are one of the easiest and first breakfast meals for a novice cook or child to prepare. These online egg cooking games, targeted at older children and teens, will help test their skills and learn prepare different types of dishes.

Make Eggs Ranchero

Make the Mexican breakfast dish eggs ranchero aboard a moving boat. The player must follow the instructions on the boat's flag and click on the surrounding items to make the recipe. As additional help, a purple arrow will point at what ingredient or cooking utensil needs to be moved next to complete the recipe. Once the recipe is completed, a waitress will hold the finished dish on a plate ready to be served. The game is based on an actual recipe. The recipe is available on the game's starting page.

Make Egg Balls

Learn prepare egg balls in a pink virtual kitchen with ingredients and cooking supplies. Follow the pop-up bubbles for instructions. After each new instruction is displayed, click on the foods and utensils and drag them to the appropriate place. For example, the bubble will display the words, "Add bread crumbs to the bowl." Click on the bread crumbs and drag to the white bowl. When the recipe is completed, a smiling chef will be ready to serve your finished dish. Since the game is based on an actual recipe, the recipe is available on the game's starting page.

Cooking Show Cheese Omelette

Prepare a cheese omelette for a cooking show. Instructions are given through pictures on the right side of the screen and by the cooking instructor at the top of the screen. The player must carefully break eggs on the rim of a bowl and grate cheese. Then, add eggs, mustard, salt and pepper to a bowl and beat the ingredients. Finally, the player must add the egg mixture, butter and cheese to the skillet and carefully flip and catch the omelette. Points are earned after each completed step. After the recipe is completed, the cooking instructor unveils the player's finished dish and the final score is revealed.

Tags: finished dish, player must, recipe completed, actual recipe, actual recipe recipe

Ideas For Seafood Dinners

Seafood is a delicious and healthy alternative to meat and poultry and can be incorporated into a large variety of dinner ideas. Whether using frozen or fresh seafood, it tends to require minimum cooking times, so a seafood dinner can often be prepared quickly and with little fuss. Seafood dinners can be very simple or extravagantly gourmet.

Fisherman's Pie

A "Fisherman's Pie" can incorporate whatever fish and seafood you wish to use. It is basically a base of béchamel sauce with chunks of fish and whole shellfish topped with a layer of mashed potatoes and cheese that is then baked in the oven. Cook the fish by poaching it in milk with a few dots of butter. When you remove the fish, save the milk to use as the sauce. Add the fish, some quartered hard-boiled eggs, a dash of lemon juice and some parsley to the sauce along with whatever other seafood you want. Bake in the oven with a topping of mashed potatoes and some grated cheese until the sauce is bubbling and the top is golden brown.

Fried Calamari

Homemade calamari is always popular and is quick and easy to make. You can use fresh squid cut into rings or thaw frozen squid rings. You can either make a simple batter from cornstarch and water, use a store-bought tempura batter mix, or just dust the calamari rings in a dry mixture of cornstarch and semolina. Deep fry the calamari rings in small batches. Do not be tempted to cook them for any longer than a couple of minutes or they will become very tough. With dipping sauces and a side of fries or salad, the fried calamari can become a whole meal.

Seafood Paella

Traditional Spanish Paella usually contains meat, but is still delicious using only seafood. A seafood paella can use any type of fish and shellfish. You will need a large, heavy-based frying pan and aborio rice. Start by gently frying some chopped onion and garlic, add paprika, sliced bell peppers, and a can of diced tomatoes, and bring to a gentle simmer, stirring occasionally. Add the rice and cook it by adding fish broth a cup at a time, allowing all the broth to be absorbed before adding more. When the rice is almost done, arrange pieces of seafood, shrimp, mussels, squid, etc., over the surface of the rice, add a little more broth, and simmer until all the seafood is cooked. Shrimp should turn pink and mussel shells should be open (discard any mussels that remain closed).

Tags: calamari rings, mashed potatoes

Edamame Seeds For Relief Of Hot Flashes

Edamame is the Japanese word for young soybeans, which may be boiled in the pods and shelled before eating. The usefulness of edamame for treating hot flashes is debated, but many perimenopausal women claim that edamame provides relief.

Effects

Edamame soybeans contain chemicals that affect the body the same way the hormone estrogen does. During perimenopause, hormone levels fluctuate severely and edamame may lessen the frequency of hot flashes by balancing hormones.

Dosage

In their book "Menopause Without Medicine," doctors Linda Ojeda and Jeffrey S. Bland recommend consuming 150 to 200 mg of soy per day to treat hot flashes.

Uses

According to a 2003 study conducted at the University of Vienna, eating edamame and other foods that contain plant-derived estrogen can be used as a natural alternative to synthetic hormone replacement therapy.

Considerations

While some studies about the effects of edamame on hot flashes show that it provides significant relief, others suggest that placebos are just as effective.

Other Benefits

In addition to providing relief from hot flashes, eating edamame during perimenopause may help night sweats, improve bone health and regulate insulin.

Tags: eating edamame

Use Avocados

Avocados are a great source of vitamins and minerals and they taste good too! There are many ways to prepare avocados, and many dishes require only a few quick steps.

Instructions

1. Pick a ripe avocado. It should have a dark green skin and be firm yet slightly soft to the touch of your thumb. Too soft and they will be mushy inside and not good even for dip. Haas avocados are a good type for recipes.

2. Make guacamole dip, a southwestern favorite. Peel ripe avocados and smash them in a bowl. Add a few tbs. of salsa and you have a great bowl of guacamole dip ready for any football game or party. Add a drip of lemon to keep the dip from turning an ugly brown color.

3. Dress up salads. Yes, avocados will zest up any salad. Try romaine lettuce with diced pears and avocados and sunflower seeds tossed on top. Another tasty salad is spinach with avocados and bacon bits.

4. Turn any burger into its own meal by adding sliced avocados and cheese and 2 crisp slices of bacon. Sure to fill up any appetite!

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Quit Eating Sugar

Quit Eating Sugar?

If you're interested in better health, you've probably wondered quit eating sugar. It sounds easy, but it can take some real effort. Still, the benefits of quitting sugar can really pay off--big! Read on for some tips on quit eating sugar--today!

Instructions

1. The first thing you need to do in order to help yourself quit eating sugar is to clean your pantry out. Get rid of the obvious culprits, such as sugared breakfast cereals and cookies. Then look at the ingredients on other items. If it contains sugar, then pitch it.

2. While you're getting rid of foods with sugar in them, you might want to consider getting rid of any foods with refined carbohydrates. That would be white breads, white flour, white rice and foods with those ingredients. The thing about refined carbs is that they cause your sugar craving to continue since they convert to sugar in the body.

3. Be prepared. If you normally eat lunch at work, pack your own, and only pack whole foods. Sugars found in foods with fiber, such as apples, is fine. Fruit juice has too much natural sugar, though, so avoid it.

4. If you are very serious and want to quit eating sugar for good, get rid of your sweet tooth. If you cut out artificial sweeteners, then you will start to enjoy the natural sweetness of some vegetables and fruits more. You will get used to not having the taste of sugar around all the time.

5. When you're trying to quit sugar, great snacks include almonds, hard-boiled eggs and apples. These snacks are healthy and satisfying. They will not cause sugar cravings.

6. Be careful when you eat out. Be aware that many salad dressings contain sugar. Avoid the bread at the table and the croutons on the salads. Order chicken or fish with sides of vegetables. Don't get casserole style vegetables--I found out my favorite squash dish was loaded with sugar!

7. Don't take "just one bite" if you're trying to quit eating sugar. That bite will taste good, and even if you don't eat any more at that time, it will be easier to "take just one bite" another time, and then another, since you have broken that barrier. Sugar is very addictive, and it's best to stay away from it altogether. There is evidence that shows that it can be as addictive as some drugs, so if it's wrecking havoc on your health or your hips, avoid it like the plague!

Tags: foods with, quit eating sugar, eating sugar, getting foods, getting foods with, just bite, quit eating

Make Pasty Dough

Make your own dough for hearty pasties.

Pasties (pronounced PASS-tees) are hearty all-in-one meals of vegetables and meat baked in dough. Most traditional pasty doughs are basic pie crusts wrapped and crimped around a filling. According to Linda Stradley of What's Cooking America, family members used to etch their initials in the pasty before baking to mark the one with their favorite fillings. Half-moon shaped pasties are common the U.S., while some European recipes are prepared in triangles. Serve plain, with gravy or ketchup.

Instructions

1. Cut the cold butter into small pieces with a knife. Mix butter, flour and salt in a bowl until well blended. Add water one tablespoon at a time; knead after each addition until the dough is smooth and not sticky.

2. Sprinkle your work surface with flour. Place the dough on the floured surface and knead it firmly by hand to ensure that the butter is evenly mixed.

3. Shape the dough into a ball, cover with a light dusting of flour and wrap in wax paper. Chill in the refrigerator for at least half an hour.

4. Separate the chilled dough evenly into six pieces and roll each into a ball. Use the rolling pin on a floured surface to roll each ball into a 10-inch circle. Fill with desired filling, fold over the round edges and seal with water; crimp the edges with a fork if desired. Cut two or three small slits in the top for steam to vent during baking.

5. Bake at 350 Fahrenheit for an hour. Allow to cool for 10 to 15 minutes before serving.

Tags: floured surface, into ball, roll each

Put Extra Butter On Popcorn

Buttery popcorn makes a delicious snack.

Whether you are preparing to watch a movie or are simply in the mood for a tasty snack, popcorn may be just the snack you are looking for. Popcorn has been an American favorite since the 1800s. Plain popcorn is a naturally low-calorie food that can be quickly transformed into a buttery indulgence. Purchase a microwavable bag or a jar of kernels at your local grocery store, and you are merely steps away from enjoying a timeless treat.

Instructions

1. Pop your popcorn in the microwave or on the stove top according to the manufacturer's directions.

2. Melt one or two tablespoons of butter per cup of popcorn. Do this by placing the butter in a dish and microwaving it or by melting it in a saucepan over low heat on the stove.

3. Pour the freshly popped popcorn into a large bowl and evenly add the melted butter. Add a pinch or two of salt if desired.

4. Mix the butter and salt into the popcorn to coat evenly.

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Have An Appetizer Party

If you are looking for an easy get-together idea, having people over doesn't require a lot of cooking. Appetizers are usually quick to put together and there are a great variety of foods to choose from. Read on to learn have an appetizer party.

Instructions

1. Pick a theme for your party. Have a Christmas tree trimming party or have some co-workers over on a Friday night after work. Mix it up and have fun your appetizers will set a tone for your party.

2. Plan to prepare two to three pieces of each recipe for each person who attends. This means you need a relatively firm head count, to avoid shortages on food.

3. Look for recipes you can make ahead of time.

4. Do as much as you can ahead of time. This will save you from slaving in the kitchen while everyone else is having fun.

5. Have a variety of hot and cold appetizers.

6. Look for creative ways to set up your appetizers and beverages.

7. Relax and enjoy your party as you offer your guests yummy food.

Tags: your party, ahead time, your appetizers

Make A Smoker From A 30 Gallon Barrel

Build your own smoker from an old metal barrel.

A barrel smoker is one of the most common pieces of custom-made barbecue equipment owned by grilling aficionados. While grilling itself is one of the mainstays of cookout cuisine, a smoker allows you to take flavors to the next level, adding a rich, smoky tang to the foods cooked within. While commercial smokers can cost over $1,000, you can make a smoker from a barrel for a fraction of the cost. Make sure your barrel comes with a lid.

Instructions

1. Place the barrel in a safe place away from any structures. Light a fire in the bottom of the barrel and burn off all the residue inside and outside of the barrel. Let it cool.

2. Mark four holes in the barrel, one on each side, about 3 inches from the bottom of the barrel. Make additional holes 5 inches down from the top of the barrel. Drill the holes using the 3/4-inch metal bit and drill.

3. Cut the scrap sheet metal with the metal cutters into four 4-by-4-inch squares. Attach them to the outside of the barrel by screwing them into the barrel just above the bottom holes--one screw for each metal piece. Sink the screws almost all the way into the barrel, but leave them a little loose so that you can swivel the pieces of sheet metal and use them to control the air flow through the bottom vents.

4. Thread bolts through the holes near the top of the barrel and tighten them firmly with the a wrench. Place the grill rack on top of the bolts, which act as a foundation for the rack. Drill holes into the lid and use the bolts to attach the handle. Place the lid on top of the smoker and drill a final hole in the top of the lid, roughly 6 inches out from the edge, to use for inserting a meat thermometer to test the temperature.

Tags: bottom barrel, Drill holes, from barrel, inches from, into barrel, outside barrel

Definition Of Kosher Food

Kosher food is based on the laws of the Jewish religion. Eaten mainly by Orthodox Jews, kosher foods concern certain outlawed meats, how animals are slaughtered and forbids the mixing of meat and milk at a meal. Kosher law also extends to the type of utensils used at a meal.

History

The restrictions of a kosher diet are outlined by the Torah. Animals that chew their cud and have cloven hooves are considered kosher. For example, it is permitted to eat beef, but not pork.

Seafood

Fish and seafood with removable scales is considered kosher. While most shellfish is not kosher, fish must be prepared by a kosher fishmonger to be suitable for the diet.

Milk and Meat

It is forbidden to eat milk and meat together at the same meal. It is all right to mix dairy and fish.

Slaughter

Jewish laws state that for meat to be kosher, the animal must be killed with no pain. The set of guidelines under which an animal is killed is called the "shechita."

Identification

A consumer can identify if a food is kosher by either a K or the word "pareve" on its packaging.

Tags: considered kosher

Where Did Guacamole Come From

Guacamole is a snack made of mashed avocado with a variety of added ingredients dependent upon the area of Mexico where the guacamole is prepared. In most cases, a Hass avocado is used as a base and mixed with various amounts of white onion, chiles, salt, pepper, tomatoes and cilantro. Lime juice is occasionally added for taste and to prevent the guacamole from turning brown too quickly.

History

The origin of guacamole dates to the Aztec Indians of southern Mexico. The Aztecs believed guacamole to be an aphrodisiac because of its popularity with the invading Spanish. Another reason for the popularity of guacamole was its high fat content. The Aztecs had an extremely low-fat diet, so any dish that contained life-sustaining fats and proteins became a staple of their cuisine.

The Aztecs referred to guacamole as "ahuaca-mulli," which roughly means "avocado mixture." Their version was similar to the dish served today. The Spanish changed the recipe slightly by adding sugar. Although the actual Spanish recipes are unknown, the Spaniards' love of the dish was well-documented.

Usual Ingredients

There are many variations to guacamole, but the traditional Mexican dish uses few ingredients. Avocados are the main ingredient in all guacamole recipes. Hass avocados are the most commonly used in the United States, although depending on where you live, other varieties may be substituted.

Serrano chiles are the most popular chiles in Mexico, and as such have been the first choice for adding heat to guacamole. As this small chile is quite hot, it is often used sparingly. White onions, unlike the yellow or red, has a pure hot flavor that marries well with the other ingredients. It's usually finely diced, allowing it's flavor to enhance the avocado, not overpower it.

Tomatoes are optional. They are used in southern Mexico but not in the north. If fresh tomatoes aren't in season, omit them. Cilantro, also known as coriander, is a spice from the carrot family. Widely used in Mexican cooking, the leaves of this plant add a pungent and distinct flavor to guacamole.

Quick Recipe

With a few garlic cloves in the bottom of a bowl, sprinkle a couple teaspoons of salt. Using the prongs of a fork, mash together until it forms a paste. Gather two avacados with firm but yielding flesh. Slice each in half vertically, moving a knife around the pit. Once the pit is removed, scoop out the flesh with a large spoon and add to the waiting bowl of garlic paste. Finely dice a whole white onion, a serrano chili and a handful of cilantro. Add vegetables and a fresh tomato. Mash the avocado flesh, folding the mixture. Season to taste.

Storing

As the avocado flesh becomes exposed to air, an enzyme begins to break down the fruit, and the flesh will begin to turn brown. Although unavoidable, it is possible to delay it by adding a few teaspoons of lime juice to the mixture and storing in an airtight container.

Quick Facts

1. Guacamole is Spanish for "avocado sauce."

2. Avocados can weigh as little as one ounce up to four pounds each.

3. More avocados are sold in the United States than in Mexico.

4. Super Bowl Sunday accounts for 5 percent of annual avocado sales.

5. It's botanical name is persea gratissima or p. americana.

Tags: avocado flesh, southern Mexico, United States, white onion

Make Spaghetti Sauce From Scratch

Bring out a sauce's flavor with a variety of spices.

Homemade spaghetti sauce is not a necessity these days, with so many premade options available at the supermarket. Nonetheless, nothing quite compares to a thick and chunky sauce made by your own two hands. Unlike packaged sauces, a spaghetti sauce made from scratch can be filled with vegetables and the spices of your choosing. Make your own tomato sauce that can be used on spaghetti, other pastas and even pizza dough.

Instructions

1. Chop onion and saute in olive oil in pot. Wash, chop and add peppers, mushrooms, carrot and celery. Crush garlic cloves and add. Cook five to 10 minutes, or until soft and sweet.

2. Add diced tomatoes and tomato paste. Bring to a boil, and then turn down to low or medium-low heat.

3. Add salt, sugar, pepper, chili peppers and oregano to taste. Let sauce simmer.

4. Stir sauce occasionally. Let sauce simmer for at least one hour, or until excess water has boiled away.

5. Allow sauce cool and serve on spaghetti.

Tags: sauce made, sauce simmer

Store Potatoes Grown In Your Garden

Prolong the life of potatoes grown in your garden by storing them properly.

Growing your own potatoes in your garden can be a rewarding endeavor. If you store the potatoes properly, they can last a long time in storage. Potatoes need to ripen completely before you dig them from the ground, to prolong the storage life. Storing the potatoes will allow you to use the abundant amount that your garden produced without worrying about them going to waste. Potatoes that you store properly from the garden can last as long as eight months in the appropriate conditions.

Instructions

1. Avoid watering the potatoes a lot after they flower. This will toughen the potatoes so that they will last longer in storage.

2. Examine the potato vines in your garden. Do not dig them out of the ground until the vines die back completely and appear yellow in color. Avoid puncturing the tubers when you harvest them.

3. Wash the potatoes off to remove the dirt. Dry the potatoes off with a clean towel.

4. Place the potatoes in a location with a temperature range between 50 and 65 degrees Fahrenheit. Use a hygrometer to find a location that has a humidity range between 85 and 95 percent. Keep the potatoes in this location for 10 days.

5. Look through the potatoes to remove any unhealthy ones. Discard any potatoes that appear diseased or discolored.

6. Put the potatoes in a dark location away from moisture with adequate air circulation. The temperature range will need to remain between 35 and 40 degrees Fahrenheit and the humidity level needs to remain high--between 85 and 95 percent--to minimize shrinkage. Store the potatoes in this location for up to eight months.

7. Check on the potatoes periodically. Remove any discolored and diseases potatoes to keep the others healthy.

Tags: your garden, between degrees, between degrees Fahrenheit, degrees Fahrenheit, eight months, last long

Crack Brazil Nuts

Shelled Brazil Nut

Brazil nuts grow in hard pods (called castaña pods) of about 10 to 25 individual nuts, each of which is then encased in its own shell. A Brazil nut can be cracked; you just have to know its soft spot. Brazil nuts grow only in the Amazon rainforest, and they contain nutrients and minerals crucial for health. To get these benefits, you must either purchase already shelled and roasted Brazil nuts at the store, or try the more romantic way: crack them yourself. The best way to crack a Brazil nut depends on the tools you have for performing the task.

Instructions

1. Soak it: the best way to begin the Brazil nut cracking experience is to get the nuts wet. Soaking the shell will allow it to soften slightly; however, proper soaking takes time. Place the nuts in a bowl covered with cold water and let rest overnight or for at least 12 hours. For faster results, boil or microwave the water (with the nuts) and then let rest for three hours. This makes the shelling process much easier regardless of the tool.

2. Freeze or bake it: as an alternative to soaking, freezing or baking the nuts can be effective in making the shells brittle, therefore slightly easier to crack. Baking: 15 minutes at 350F (175C). Freezing: six hours.

3. Crack it using a nutcracker. The nut shell will be slightly soft following the soaking. Using a nutcracker, forcefully clamp off (or at least split) one end of the nut. Once it has been opened, use your fingers to peel off the shell.

Tags: Brazil nuts, Brazil nuts grow, nuts grow, shell will

What Are Some Uses For Tomato Relish

Tomato relish can be either canned or frozen.

Tomato relish is a surprisingly versatile condiment. It's commonly used as a garnish because of its vibrant color but it can also be used as a spread, meal ingredient, meat tenderizer and even in desserts. Besides its value as a food product, the high acid in it causes it to be an able copper cleaner as well. With all these uses, you will never have extra tomato relish again.

Toppings and Spreads

Tomato relish can be used as a topping, garnish or spread on almost anything. In particular, tomato relish adds zest to blander foods such as baked potatoes, pasta and scrambled eggs. Spread it on any vegetable or meat sandwich including hamburgers. The relish's juicy texture lightens the dense texture of the meat. The sweetness of the relish and the spicy peppers commingle when spread inside the everyday quesadilla.

Meal Ingredient

Put a new spin on pizza by using tomato relish under your toppings.

Put tomato relish into hum drum dishes to spice them up. Use it in meatloaf and mix it into your hamburger meat. Many ethnic dishes that have a sweet base, such as a sweet curry or fried yams, will become even sweeter with the addition of tomato relish. It works very well with meat of all kinds, and by combining it with seafood you'll fuse the tangy sweet tomatoes with the essence of the fish for a new piquancy. Baste your salmon or snapper with it when baking and frying or melt 1 tbsp. of butter in the pan with 1 cup of relish and then add shrimp and heat. Include it in your ceviche or roll it in your seafood crepes. For vegetarians, bake it in with cauliflower or zucchini to add more taste.

Meat Tenderizer

The acid from the tomatoes makes this relish an excellent tenderizer of beef, chicken and pork. Rub it on the meat either by itself or as an addition to your favorite marinade. Put the meat and marinade in an airtight container. Allow the container to sit in the fridge for a minimum of two hours. Flip it regularly to ensure the meat is completely covered with relish.

Dessert

It might seem odd to use a relish as dessert, but this relish's sweet and acidic base is a perfect complement to ice cream. Simply add a little more sugar, some cinnamon and 2 oz. of sweet port to make it an exotic ice cream topper.

Copper Cleaner

No more scrubbing copper pots.

The high acid and salt in tomato relish will remove tarnish from copper. Simply rub the relish on the copper until it's cleaned. To increase efficiency, sprinkle copper with extra salt first. Rinse with warm water immediately and thoroughly. Dry with a soft cloth.

Gift Idea

Add some jam and make the gift a duet.

A little jar of colorful tomato relish wrapped with a gingham ribbon and labeled neatly makes a useful and pretty gift. Put it in a basket with crackers, sausage, cheese and wine for an even stronger effect.

Tags: tomato relish, high acid, this relish, tomato relish, Tomato relish, tomato relish, with relish

Uses For Major Grey'S Chutney

Major Grey's Chutney may be used in a variety of recipes.

Major Grey's Chutney is the the best-selling chutney in the United States made from mangos and tamarind. Produced by the English company Crosse & Blackwell, it is said to have been invented by a British army officer in the 1800s. Major Grey's Chutney has many uses in recipes, including quick and easy meals, party foods, main courses and for holiday meals.

Quick and Easy Meals

Major Grey's Chutney may be used in quick and easy meals. Add a tablespoon of the chutney on toast with a slice of cheddar cheese for a simple snack. Add chutney to your favorite salad recipe, such as tuna or chicken. Major Grey's Chutney may also be used on leftover grilled meats for an easy meal, and it can be used as an ingredient for salad dressing. Blend it with orange juice, lime juice, garlic and chipotle chili in adobo sauce for a low-fat and flavorful salad dressing.

Parties

Host a party with food that uses Major Grey's Chutney. Tea sandwiches are finger sandwiches that work well for parties. Spread the chutney on white bread and add cream cheese, cheddar cheese and coriander. Cut off the crusts and cut the sandwiches into squares. Indian samosas are savory pastries with meats and vegetables. Create your own from scratch or purchase frozen ones from the grocery store, and use Major Grey's Chutney as a topping. The chutney may also be used as a condiment for sausages and hot dogs for a buffet party.

Main Course

Indian-influenced main courses may use Major Grey's chutney in their recipes. Grill shrimp for Tandoori shrimp and mango. Toss mango, watercress and coriander together in a bowl and place it on a plate. Add the cooked shrimp on top and add the chutney over the shrimp. Curries such as beef curry are enhanced with Major Grey's Chutney. Add a few tablespoons to the curry while it is cooking for a sweet and sour flavor.

Holidays

Holiday meals may also use Major Grey's Chutney. At Christmas, you may offer the chutney as an accompaniment to honey ham or roast turkey. Holiday dinner with guests may call for a cheese dip made with cream cheese, cheddar cheese, scallions, bacon and Major Grey's Chutney. For Diwali, which is an Indian winter holiday, you may offer guests a variety of Indian foods with the chutney. Serve it with curries, grilled meats, and poppadoms, which are crisp breads made from lentils.

Tags: Major Grey, Grey Chutney, Major Grey Chutney, cheddar cheese, Major Grey Chutney

Make A Marinade For A Leg Of Pork

Leg of pork, or a fresh ham, needs an acidic marinade to make the pork tender and juicy after cooking. The acidic ingredient can be anything from wine to orange juice. When marinating leg of pork, use glass, enamel or porcelain pans and make sure they are large enough so the meat can be partially immersed in the marinade. Plan on marinating leg of pork for at least 24 hours, turning it often. A good marinade will not only tenderize a fresh ham, but also add flavor to the meat.

Instructions

1. Combine all ingredients in a shallow baking dish or roasting pan.

2. Remove skin and excess fat from the fresh ham. Use the sharp knife to make several 1-inch cuts all the way around the leg of pork. This will allow the marinade to penetrate the pork.

3. Place the leg of pork in the marinade and cover with plastic wrap.

4. Refrigerate the pork for 24 hours, turning the leg of pork every 2 to 3 hours to ensure that all sides of the ham receive equal amounts of time in the liquid.

5. Remove the leg of pork from the marinade just before cooking. Discard the marinade.

Tags: hours turning, marinating pork

Poach Fruit

Just about any firm, juicy fruit can be poached, although pears, peaches and apples are the most common. Fruit is usually poached in sweetened red or white wine, making for a delicious, elegant and low-fat dessert.

Instructions

1. Peel the fruit if necessary. Apples and pears are usually peeled before poaching, while peaches need only to be cut from the seed. Peach skin will loosen as it poaches.

2. Bring the wine to a boil.

3. Add 1 cup sugar, allow it to dissolve, and taste. The poaching liquid should only be faintly sweet. Add more sugar if necessary.

4. Lower the heat to a simmer and add any seasonings you plan to use, such as lemon juice or zest, a cinnamon stick, peppercorns, cloves or a vanilla bean.

5. Taste again. It's important to get the flavor right before you add the fruit.

6. Make sure the liquid is at a very low simmer and add the fruit.

7. Cover with a small plate or a ring of parchment paper to keep the fruit submerged as it cooks.

8. Simmer as gently as possible until the fruit is cooked through but still firm. Test by poking the fruit with the tip of a sharp, thin knife. The fruit is done when it offers no resistance but isn't yet mushy.

9. Carefully remove the fruit with a slotted spoon.

10. If using apples or pears, cut or scoop out the cores with a paring knife or spoon.

Tags: fruit with

Use A Solar Food Dehydrator

Preserve the natural goodness of fresh foods by using a solar dehydrator. There are commercial dehydrators on the market, or you can make your own solar version. The main ingredient in any solar dehydrator setup is sunshine. If you have 2 days of sunshine in a row where you live, you can use this technique to preserve food.

Instructions

1. Decide on the location for your dehydrator. Sunny southern exposure throughout the entire day is essential. It is possible to dry spring crops as well as summer and fall produce as long as you have sunshine.

2. Set up your dehydrator following manufacturer's directions. Or, construct your own from two boxes. Tape them together, and cover them with clear plastic.

3. Choose the foods you are going to dry in your solar dehydrator. Wash the food, pat it dry and slice it thinly. You can steam blanch any low-acid foods. This works especially well with vegetables.

4. Place the food on food-safe, non-stick drying trays. Set them in the dehydrator.

5. Let the solar rays dry the food. Check the food frequently to make sure the air flows properly through the vents. If your solar collector tray isn't in direct sunlight all day, you may need to move it so that it is. This may take 2 or more days.

6. Protect your food from insects and other pests. The smell attracts them.

7. Store the dried food in plastic bags or jars. Rehydrate it with water, and serve it as you normally would.

Tags: solar dehydrator, your solar, your dehydrator

Bake With Phyllo

Baklava, the Mediterranean pastry, is made with phyllo dough.

Phyllo is paper-thin sheets of pastry dough commonly used in Mediterranean cooking, especially in Greek dishes like spanikopita and baklava. With medical organizations touting the heart-healthy benefits of the Mediterranean diet, savory pies, "pizzas" and turnovers using phyllo are appearing regularly on American tables. In this country, phyllo is usually sold in in folded sheets in the freezer case. Don't let the dough's delicacy intimidate you, baking with phyllo is easy and the results consistently impressive.

Instructions

1. Thaw the frozen phyllo in the refrigerator until it becomes pliable.

2. Unroll the folded sheets and lie them flat on a clean work surface. Keep them covered with the damp cloth to prevent them from drying out too quickly.

3. Line the baking tray with a sheet of parchment paper cut to fit. Gently separate the top sheet of phyllo from the pile and lay on top of the paper.

4. Dip the pastry brush in the melted butter and spread a thin layer over the phyllo's surface. For a lighter dish, spritz with olive oil spray.

5. Lay another sheet on top of the buttered phyllo and spread with additional butter.

6. Repeat Step Five according to the number of sheets needed in your recipe.

7. Spoon filling into the center of the sheets, then fold the edges of the phyllo partially over the filling for savory pies. Or, fold the pastry completely over the filling and seal the edges to form a turnover-like shape.

8. Bake according to your recipe. The phyllo will crisp during the baking process and form delicious, air-filled layers of rich, light pastry.

Tags: folded sheets, over filling, savory pies, with phyllo, your recipe

Get Rid Of Knob Cheese

How do I Get Rid of Knob Cheese?

Knob cheese is a slang term or euphemism for smegma, the dead skin and other buildup that occurs between the foreskin and penis of an uncircumcised male. Removing or otherwise getting rid of the smegma is simply a matter of daily hygiene practices. If cleaning does not take care of the buildup, there may be an infection or something more serious occurring, for which you should consult your doctor.

Instructions

1. Purchase an antibacterial soap, such as Dial or Safeguard. This will help with any associated odors in the groin or genital region.

2. Draw a hot bath or shower. Hot water and antibacterial soap provide your best defense against odors and infection. Wet the washcloth and lather the soap, then draw the foreskin back from the gland.

3. Wash the area beneath the retracted foreskin. You may need to scrub with the washcloth several times. When finished, shower or bathe as normal.

4. Remember that smegma does serve a purpose, and some smegma is both healthy and necessary. Don't over-clean the area, which can lead to painful intercourse.

Tags: antibacterial soap

The Best Way To Cook Sea Scallops

There are a number of ways to prepare fresh sea scallops.

Sea scallops are shellfish with a soft, fleshy texture and a mild and slightly sweet flavor. Sea scallop season runs from October through March, although frozen scallops are available throughout the year. Sea scallops can be served to enhance green salads, in creamy pasta sauces, in stir-fries or on their own. Although there are several ways to prepare scallops, it is best not to overcook them as the texture will become too tough and chewy.

Instructions

1. Create a marinade to add flavor to the scallops and make the shellfish more succulent. Make a marinade of diced papaya, lime juice, cilantro and jalapeno pepper, or soy sauce, fresh ginger and sesame oil, depending on your tastes.

2. Place the fresh scallops into the marinade and cover the bowl with a piece of plastic wrap. Let the scallops marinate at room temperature for five minutes on each side.

3. Place a skillet over medium-high heat and add enough olive or vegetable oil to coat the bottom of the pan.

4. Heat the oil until it is hot but not smoking. Add the marinated sea scallops and cook them for one to two minutes on each side, or until the outsides are seared to a golden brown.

5. Serve the scallops alone with a side dish, or on top of a salad, pasta or rice.

Tags: each side, fresh scallops, minutes each, minutes each side, ways prepare

Gluten Free Frozen Desserts

If you suffer from celiac disease or another condition that rules out the inclusion of gluten in your diet, it can be a challenge to find a large variety of foods, particularly desserts, that you can eat safely. However, with rising awareness of celiac disease and food intolerances and allergies, more manufacturers are producing gluten-free products, including frozen desserts, for the market.

Reviews of Ready-Made Gluten-Free Frozen Desserts

The online resource celiac.com lists a number of gluten-free frozen desserts, particularly frozen cheesecakes and mousses made by Lean On Me and Moondance brands. Celiac.com also lists gluten-free ingredients used in many frozen desserts, including arrowroot, rice and soy flours. The site also offers consumer and professional reviews of gluten-free desserts, and welcomes input from readers.

Gluten-Free Brands of Frozen Desserts

The frozen-treat brands Organic So Delicious, Blackwell's, It's Soy Delicious, Soy Dream, WholeSoy & Co., Rice Dream and Purely Decadent are all gluten-free. All products made by these brands are also vegan. Products in these lines include non-dairy frozen desserts in vanilla, chocolate, chocolate chip cookie dough, pomegranate chip, coconut chip, mint chip, strawberry and other fruit flavors. These brands also make ice cream sandwich-style and popsicle-style non-dairy, gluten-free desserts.

Gluten-Free Frozen Desserts in Cookbooks

If you are interested in making your own gluten-free frozen desserts at home, there are a number of cookbooks and websites that offer recipes for granitas, ice cream-like desserts, frozen cheesecakes and more. "Wheat-Free, Gluten-Free Dessert Cookbook" by Connie Sarros includes recipes for ice cream desserts, fruit desserts and others, all safe for people with celiac disease or intolerances to gluten. "Gluten-Free Gourmet Desserts and Baked Goods" by Valerie Cupillard also has several recipes for frozen or chilled gluten-free desserts, and if you are also vegetarian or vegan, Cathe Olseon's "Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love" offers dozens of recipes for dairy- and gluten-free desserts.

Online Recipes for Gluten-Free Frozen Desserts

You can also find recipes for free online. Epicurious.com has a special section of gluten-free frozen desserts that includes recipes for sorbets, granitas and a fruit-flavored ice cream, all of which can be made using a number of fruits and flavors. Gourmet gluten-free cooking site glutenfreeda.com also posts recipes for frozen desserts safe for celiacs, with new recipes added each month. Elanaspantry.com is another site dedicated to gluten-free cooking, and has a dozen adaptable recipes for smoothies, sorbets, ice creams, puddings and custards.

Shopping for Gluten-Free Frozen Desserts and Ingredients

Whenever you are shopping for new gluten-free products or ingredients to use in gluten-free cooking, be sure to take a careful look at the ingredient list for items that might contain gluten. Gluten can show up in odd places or in ingredients you might not associate with wheat. You can download lists of gluten-free ingredients and products from celiac.com to your phone or handheld device for shopping so that you can compare the ingredients in products with safe ingredients.

Tags: gluten-free desserts, celiac disease, frozen desserts, gluten-free cooking, Gluten-Free Frozen, gluten-free products, brands also

Bake Potatoes In Electric Roasters

Electric roasters save time and oven space when serving large meals.

Baked potatoes are one of the most versatile and easy-to-prepare food choices. Whether you plan to serve potatoes as a tasty side dish or as the main ingredient of a do-it-yourself potato bar, they can be prepared easily in an electric roaster. Electric roasters are a convenient for large family gatherings as well as group events and potlucks. Roasters save time and energy that can be better spent with your family and friends rather than over a hot stove in the kitchen.

Instructions

1. Preheat the electric roaster to 400 degrees Fahrenheit. The lid should be on the roaster during the preheat cycle.

2. Scrub all dirt and any eyes from the potatoes with the vegetable brush and cold water. Rinse potatoes thoroughly and use the paring knife to remove any black spots. With paring knife poke several holes in each potato to prevent them from bursting as they cook.

3. Mix 1 cup of olive oil and seasonings of your choice in a large bowl. Roll each potato in the mixture and place inside the electric roaster. When finished, cover the roaster tightly with the lid.

4. Bake potatoes in the roaster for 1.5 to 2 hours, until soft. Check potatoes with a toothpick to be sure they are soft all the way through. If some potatoes are not done, return them to the roaster for an additional 10 minutes and check again.

5. Remove the baked potatoes and serve, or turn off the roaster and leave the lid on to keep them warm.

Tags: electric roaster, each potato, Electric roasters, paring knife, potatoes with, save time

Make An Easy Bean Dip Recipe

Simple or elaborate bean dip is a must-have with chips!

Bean dip is a staple at all sorts of get-togethers; some dips are elaborate, while others are simple. There is also a happy-medium bean dip which tastes elaborate, but is extremely simple to make.

Instructions

1. Open the can of refried beans and empty them into the baking dish. These beans tend to be thick and may come out of the can without losing their shape! Simply use a spoon to mash the beans and spread them to cover the bottom of the pan.

2. Pour eight ounces of Pace Thick and Chunky Salsa (or your desired brand of mild, medium or hot salsa) and spread it evenly over the beans.

3. Apply dollops of sour cream onto the salsa. Generally three dollops, evenly spaced down each side and one in the middle, work well.

4. Cube or shred eight ounces of Velveeta (or other) cheese and sprinkle evenly across the dip. Use more or less cheese to meet your tastes.

5. Bake for 30 minutes at 300 degrees to melt the cheese and sour cream so that your dip looks like a cheesy casserole. Serve warm with tortilla chips.

Tags: eight ounces, sour cream

How Does Canned Tuna Stay Fresh

The Invention of Canning

Canning is a process that was invented at the behest of Napoleon and the French Army. In 1809 a man named Nicholas Appert developed a method of cooking food inside a sealed glass jar. The food did not spoil unless the seal was broken. Glass was not very durable, however, so the tin cylinder that has been associated with canning ever since was soon introduced. Canned tuna was first marketed in the United States in 1903.

Why Canning Works

Canning works by sealing the food (in this case, tuna) and whatever air there may be inside a container and then cooking it. The cooking sterilizes the interior contents, killing the bacteria that cause spoilage. So long as the can remains undamaged, new bacteria cannot reach the food, causing spoilage. Some foods require different, additional measures, such as salts or acids, and some companies use ionizing radiation in place of cooking. Tuna, for example, is one of the foods that must be canned under pressure.

Exceptions

Not all bacteria can be killed by cooking, at least not at the temperatures used in canning. For example, a member of the botulism family can survive the canning process.

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Use A Manual Meat Tenderizer

Meat tenderizers can allow the meat to cook evenly which improves the taste of the dish. Using a meat tenderizer can also cut down on the time that you need to cook the meat. A manual meat tenderizer is easy to use and only take a few minutes to completely tenderize a cut of meat.

Instructions

1. Defrost the cut of meat that you wish to cook. Any form of defrosting is acceptable, including fridge or microwave.

2. Wash off the cut of meat. A quick rinse under the faucet is sufficient.

3. Place the meat on a flat, hard surface. Most cooks use a cutting board surface when using a manual meat tenderizer.

4. Push the meat tenderizer down onto the cut of meat. To operate a manual meat tenderizer, you simply apply pressure on the handle and the blades come down into the meat. Start at one end of the cut.

5. Work your way over the entire cut of meat. It may take several minutes, but you'll want to make sure that you use the tenderizer over each section of the meat. On thicker portions, you should probably work on it more than thinner cuts.

6. Cook the meat once you have finished using the meat tenderizer. You should notice that it cooks quicker and more evenly over the entire cut.

Tags: meat tenderizer, manual meat, manual meat tenderizer, over entire

Cook Kleftiko

Kleftiko is a Greek lamb dish that is easy to make. While lamb is common in many cuisines around the world, it is still a rarity on American tables. This dish is certain to change your mind about lamb. Instead of the usual pot roast for a Sunday dinner, why not make this kleftiko. In Greek it literally means "stolen meat" because of the tale about a pair of thieves who stole a lamb and cooked it in a hole in the ground while they continued their illicit pursuits. You can "steal" this recipe, but be sure to say where you found it.

Instructions

1. Preheat the oven to 250 degrees F. This is a low heat. You can also use the "warm" setting if your oven does not have temperatures below 300.

2. Put 1 1/4 lb lamb shank, cut into 1-inch cubes, into a baking dish and cover it with 1 tbsp. olive oil.

3. Add the two sliced onions, a clove of chopped garlic, 1/2 tsp. dried rosemary leaves, one or two whole bay leaves, and salt and pepper around the lamb in the baking dish.

4. Cut a strip of aluminum foil to fit around the rim of the baking dish. Cover the pan with the lid, ensuring that the aluminum foil is between the lid and the pan to form an airtight seal.

5. Place the dish into the oven and bake for four to five hours at 250 degrees F until the lamb registers at least 140 degrees on a meat thermometer. The temperatures for lamb are the same as for beef.

Tags: baking dish, aluminum foil

Cook With Garlic Salt

Garlic salt is powdered garlic mixed with table salt. However, the utility of garlic salt is an easy addition to food; you don't have to mince or press the garlic itself to get a garlic flavor onto your plate, and garlic salt is less perishable than other forms of garlic.

Instructions

1. When starting to prepare a dish, think about whether you have time to cut raw garlic or roast the bulbs for use.

2. If you are in a hurry, don't bother with the garlic, just substitute garlic salt. Look at the recipe and try to determine how much flavor you need.

3. Add garlic salt according to measures.

4. Taste to determine if you need more.

5. Let the dish cook for several minutes or stir to get the garlic salt well distributed into your food.

6. It's not a great idea to try to use garlic salt for any recipe that needs a significant amount of garlic. It's best to use it just for a little flavor. For substance, you need actual garlic, or if that's not available, use an unsalted garlic powder. Too much salted garlic will ruin your dish.

Tags: garlic salt

Make Lowfat Nacho Dip

Make Low-Fat Nacho Dip

Nacho dip is a must have at any party or gathering, and this low-fat version is just as rich, creamy and delicious as the regular nacho dip. Make this nacho dip and your guests and family will wonder where you bought it from. Better yet no one will suspect that it's low-fat. Follow the easy steps below and you can serve this wonderful dip anytime.

Instructions

1. Chop the onions and sweet peppers finely.

2. Combine the mayonnaise, sour cream and cream cheese until well blended. Pack into the bottom of a serving bowl.

3. Pour a layer of the salsa over the cream cheese mixture on the bottom.

4. Add sweet onions as the layer above the salsa. Then sprinkle the red and yellow sweet peppers over the onions.

5. Place a layer of shredded lettuce over the sweet pepper layer. Sprinkle the reduced fat shredded cheddar cheese over the lettuce.

6. Refrigerate the dip for at least an hour to allow the flavors some time to blend together. Serve with nacho chips.

Tags: cream cheese, sweet peppers

Decanter Work

How Does a Decanter Work?

Old Wines and Solids

Old wines can be treasures---or vinegar. The difference depends in part on the vintage and how it has been treated after harvest. We decant old wines after they have aged immediately before serving them. Decanting separates the wine from its "mother," the solids of grapes that have made it through the fermenting, aging and bottling process into the finished wine. The sediment that falls to the bottom of the bottle as it lies on its side in the rack is often bitter and spoils the taste of the wine. Red wines more often contain more sediment than white. Modern bottling methods filter most wines, however, and decanting has become a matter of preference or style for all but ancient red or unfiltered wines.

Equipment

Decanters come in dozens of shapes and sizes. They are made of glass or crystal and have a lip wide enough to admit a filter or poured liquid. Simple wine carafes are common decanters but special vessels for epicurean or decorative use are also common. Most professional wine servers use traditional equipment consisting of a sommelier's knife, wine cradle and white linen cloths with which to clean glass, equipment and spills. Many servers "candle" the wine. The alternative serving method is to use a silver, convex filter that may be mounted in a ring or funnel. A classically-trained wine steward, or "sommelier," will sport a sommelier's cup, a small saucerlike silver dish with a handle that is used to carry away the sediment after decanting is complete.

The Process

Sommeliers follow an established process to decant wine. The wine is transported from the cellar to the table in a "cradle"---a basket that tilts the wine bottle so the sediment stays still. The bottle is decorked and its mouth cleaned while still in the cradle to minimize movement. The decanter is positioned near the cradle and the wine is lifted out of the cradle and slowly tipped toward the mouth of the decanter in front of a lit candle. The light from the flame shines through the wine, showing the sommelier where the solids lie. Decanting concludes when solids come to rest in the "shoulder" of the bottle: there will be some wine left in the container. Alternately (for a slope-necked bottle or inexperienced wine server), slowly tip the bottle contents into the decanter using a filter to catch solids, again, stopping short of the bottom layer of sediment. Funnels can be used for narrow-necked decanters but the wine should always be poured slowly, allowing the wine to slide down the sides of the decanter. The wine should be left in the decanter to "breathe" in the air for a few minutes before serving.

Tags: before serving, Decanter Work, wine should

How Did Dixie Cups Get Their Name

Seeking to create a brand that would set his disposable paper cups apart from competitors' products, Hugh Moore borrowed the name Dixie from a doll-making company and started calling his product the Dixie Cup, a brand that has endured for 90 years.

Origin of The Name

In 1919, Hugh Moore, owner of the Individual Drinking Cup Co., decided to change the name of his paper cups from the Health Kup to the Dixie Cup. Little is known of this decision, other than the fact that the name "Dixie" had been popularized by the Dixie Doll Company, a doll-making firm owned by a man named Alfred Schindler.

Paper Cup History

Paper cups first came into use around 1907 when the public became aware that the communal use of metal or glass cups at public drinking fountains, pumps and barrels promoted the spread of germs. Bostonians Lawrence Luelllen and Hugh Moore were early proponents of using paper cups and they created the Individual Drinking Cup Co. to sell the Health Kup, so named as it promoted good hygiene. When a flu epidemic swept across the world in 1918, the demand for paper cups grew.

Origin of the Word Dixie

Dixie is a popular nickname for the Southern United States, primarily the 11 states that seceded from the country in 1860 and 1861, which eventually led to the U.S. Civil War. The origin of the word is unclear, although some people think it is derived from the name Jeremiah Dixon, a surveyor who helped set the Mason-Dixon Line, a border that separates Pennsylvania, Delaware, Maryland and West Virginia. Although the line doesn't go beyond those states, it represents the border between the northern and southern states.

Relevance of Name

It's unclear what market Moore was trying to appeal to with the name Dixie. His company, like the Dixie Doll Co., was in New York, far from the South. It later moved to Easton, Pennsylvania, not far from the Mason-Dixon Line. The name of the company also changed from the Individual Drinking Cup Co. to the Dixie Cup Corp.

Dixie Cups Today

Dixie Cups are still a recognized brand today. Dixie Cup is owned by paper and chemical manufacturer Georgia-Pacific, which in turn is owned by Koch Industries, a large holding company that has interests in manufacturing, finance, energy and other industries. Today, Dixie products include paper and plastic cups, napkins and paper plates.

Tags: paper cups, Dixie Cups, Hugh Moore, Individual Drinking, name Dixie

Turkey Salad

Turkey with all the fixings for Sunday lunch will have your family cheering, but serving leftover turkey every night for a week could cause a mutiny among the family. Rather than serve boring leftovers, make turkey salad. Serve it chilled over a bed of lettuce for the ladies' luncheon or pack turkey salad sandwiches for school or work lunches. You can also freeze it for later meals.

Freeze Leftover Turkey

Freeze the leftover turkey for salads. Remove the meat from the carcass and cut it into bite-sized bits. A little more than one-half of a cup of diced turkey is needed to make one serving of turkey salad. Measure the appropriate number of servings of diced turkey needed onto pieces of cling wrap and seal the wrap into pouches. Place the wrapped turkey pouches into a plastic zip-lock style bag, label the bag--including the date--and place them in the freezer. Later you can thaw the frozen turkey for use in turkey salad.

Turkey Salad

Chop three boiled eggs and place them in a large bowl. Add 2 1/2 to 3 cups of chopped turkey (chunky, not finely diced), 3/4 of a 16-ounce jar of diced pickles (sweet or dill), 6 ounces honey mustard mayonnaise and 1/3 cup mayonnaise. Mix, cover and chill for three to four hours. Serve on a bed of lettuce, in a tortilla bowl, in half a scooped out cantaloupe or half a scooped out ciabatta bread. Serves four.

Turkey Salad Sandwiches

Place 1 cup of diced turkey in a large bowl. Dice the following ingredients and add to the bowl: 1 celery stalk, 1 Granny Smith apple (or other tart apple) and 1/4 cup of walnuts. In a small bowl mix 1/4 cup of mayonnaise, 1 tablespoon of chopped fresh parsley, 1 tablespoon of lemon juice, 1/2 tablespoon of honey, 1/2 tablespoon of Dijon-style mustard, a dash of salt and a dash of ground pepper. Mix well. Serve on sandwich breads, pita bread, sub rolls or cornbread muffins.

Turkey Salad Sides

Serve the turkey salad with crusty bread, crackers or cornbread muffins. Side dishes for either the turkey salad or the turkey salad sandwiches include soup, fruit, chips, pickles, olives or homemade (or canned) cranberry sauce.

Freezing the Salad

Make a large batch of turkey salad and freeze to serve later. Mix everything but the mayonnaise. Scoop it into either single size or family size containers and place them in the freezer. On the day it is to be served, remove the turkey salad from the freezer, thaw it and mix in the mayonnaise. Frozen turkey salad can be taken to school or work. Remove the container of turkey salad mix from the freezer, open and place the mayonnaise on top. Reseal and place it, along with crackers or sandwich bread, in a lunch bag. By lunchtime, it will be thawed and ready to eat.

Tags: turkey salad, turkey salad, diced turkey, place them, Turkey Salad, cornbread muffins, diced turkey needed

Marinate Filet Mignon In Italian Dressing

Grilled filet mignon can delight the eye as well as the palate.

As the tenderest cut of beef, filet mignon requires little added attention. Soaking even the best cuts of beef in marinades, however, improves the flavor. Marinades should remain simple, such as an Italian dressing, a mix of a few spices, some oil and vinegar or, for a more delicate flavor that doesn't bury the spices, lemon juice.

Instructions

1. Pierce both sides of each filet with a fork, penetrating the top and bottom surface by about 1/4 inch. If the filets are pre-prepared, with a bacon wrap, remove the bacon and set it aside. You can rewrap the filet with the bacon after marinating the beef -- the bacon flavor will provide a counterpoint to the flavor of the Italian dressing.

2. Peel three cloves of garlic. With a mortar and pestle, crush and combine 3 tbsp. fresh oregano, 1 tbsp. fresh basil, 1 tbsp. summer savory and 1 tbsp. fresh parsley. Heat 1 1/4 cups of extra virgin olive oil in a small skillet over medium heat and add the garlic cloves. Cook the cloves until tender.

3. Mix 3 cups of lemon juice with 2 tbsp. of Cajun seasoning. Stir the mixture briskly with a wire whisk. Continue stirring as you add the oregano, basil and parsley mix and the olive oil to the lemon juice mixture, completing the Italian dressing marinade.

4. Pour the marinade into a 13-inch by 9-inch glass baking pan. Arrange up to eight filets in two staggered rows in the pan. Cover the baking pan with aluminum foil and marinate overnight in your refrigerator.

Tags: Italian dressing, lemon juice, tbsp fresh, filet with, with bacon