Cook With Pyrex Dishes In The Oven

Rumors have circulated for years that Pyrex dishes can explode during use for no reason. That theory has since been disproved, but you can allay any lingering concerns by learning more about the history and proper use of Pyrex glass bakeware.

History

Pyrex glass baking dishes were first sold in 1915. The product was a result of two years of work by a scientist at Corning Glass Works. His wife had been unhappy with the baking dishes available at the time and had asked her husband to make her a new baking dish made from the glass he used at work. Pyrex was originally made from borosilicate glass, but it is now made from a tempered soda lime glass composite.

In 1998, Corning sold the Pyrex line to World Kitchen. They continue to manufacture Pyrex in the United States at a factory in Pennsylvania.

Function

Pyrex is glass bakeware that is safe to use in the oven, microwave, refrigerator, freezer and dishwasher. The care instructions warn against exposing the bakeware to an open flame, so don't use Pyrex on the stove or under a broiler. Since Pyrex is a type of glass, it will shatter under certain circumstances involving extreme temperature changes. Follow the usage instructions included with your Pyrex product and never put a hot dish onto a wet or cold surface or run cold water into it.

Some Pyrex dishes come with plastic lids. These lids are intended for covering the dishes for storage, not for oven use.

What to Make with Pyrex

Use the classic 9-inch by 13-inch pan to bake a lasagna that you can bring directly to the table, or make a meatloaf in a 2-quart oblong pan. For dessert, bake a cherry pie in the 9-inch round pie plate or make brownies in the 8-inch by 8-inch square pan. Casseroles, kugels and cakes are other foods that are easy to make in Pyrex bakeware. Pyrex makes glass roasters that are the right size to bake a whole chicken or a turkey breast as well.

After Use

Allow your Pyrex dish to cool at room temperature on a trivet or on top of the stove (when there is no flame on). This won't be a problem if you are using your bakeware to serve in instead of just for cooking, as it will naturally cool at the table. After the empty dish has reached room temperature, wash it in the dishwasher if there are no stuck-on bits of food. For stubborn stuck-on food, soak it in the sink and use a plastic or nylon cleaning pad to scrub it. (Do not use abrasive cleansers that may scratch the glass.)

Tags: made from, Pyrex glass, baking dishes, glass bakeware, Pyrex dishes

Make Your Own Gluten Free Lasagna Noodles

Pasta recipes are plentiful but few recipes are available for gluten-free pasta. If you live in a small town, gluten-free lasagna noodles may be difficult to find. I am able to find all of the ingredients for this recipe at my local store, even though it doesn't carry gluten-free pasta. I bet you'll be able to as well. Plus, you'll have the added benefit of boasting that your lasagna really is "made from scratch."

Instructions

Gluten Free Lasagna Noodles

1. In a large bowl, mix together tapioca flour, cornstarch, potato starch and xanthan gum. Make a well in the center of the dry mixture.

2. In a medium bowl, beat eggs until broken and mixed. Add olive oil.

3. Pour egg mixture into well of dry ingredients and stir. Knead the dough until completely mixed and form into a ball.

4. Place ball onto cornstarch-covered cutting board and cover with plastic wrap. Let dough rest one hour.

5. Using pasta machine, roll dough out to 1/8-inch thick. Cut into rectangles for lasagna noodles.

6. To use immediately, cook in boiling water 10-12 minutes. To dry and use later, lay out cut lasagna noodles on kitchen towel dusted with cornstarch one to five hours (or until dry). Store in an airtight container.

Tags: Free Lasagna, Free Lasagna Noodles, Gluten Free, Gluten Free Lasagna, gluten-free pasta, lasagna noodles

Health Benefits Of Juicing

Health Benefits of Juicing

"That's the power of the juice!" is a phrase coined by fitness guru Jack LaLanne, who championed juicing as a component to good health. Juicing has been promoted as a key to good nutrition for many years. It has been used as a way to supplement a healthful diet, to cleanse the body of toxins and to help alleviate certain health issues.

Health Reasons to Juice

There are often additives in bottled juices such as sugars and preservatives, which in the long run may not be healthy. With concerns about pesticides even in store-bought juices, you can control what you put in your body when creating your own juice.

More Benefits of Juicing

Juicing also adds natural fiber to the diet, since most at-home juice mixtures contain pulp. There are also more vitamins retained from the juicing process, which can be lost when processed in a manufacturing plant.

Garlic, Ginger and Wheatgrass

Other beneficial items such as fresh garlic, ginger and wheatgrass can be added to a homemade juice concoction.

Citrus Juicer

An alternative to pouring a glass from a carton of orange juice can be as easy as slicing an orange in half and pressing the halves over an old-fashioned glass juicers. This type of juicer is available inexpensively at some retailers. They now also come in plastics, stainless steel and even mechanical varieties. Prices range from between $4 to $50 for this type of juicer.

Fruit and Vegetable Juice Combinations

For more complex juicing mixing fruits and vegetables, there are models available ranging from $70 to $300. Some juicers allow fruits and vegetables to be inserted whole, and can handle more fibrous matter, including wheatgrass, a popular ingredient for juicers. Some juicers work more efficiently with pulp, in order for even more precious juice to be extracted.

Tags: Benefits Juicing, fruits vegetables, Health Benefits, Health Benefits Juicing, Some juicers, type juicer

Make Peppermint Candy Spoons

Peppermint candy spoons are a delicious, cool treat that are sure to delight at any occasion. They are easy to make and affordable. Enjoy them with your favorite coffees or teas to add a special touch to a normal day.

Instructions

1. Place the foil or wax paper on the baking sheet.

2. Place the peppermint candies in a baggie. Using a rolling pin or meat tenderizer, finely crush the candies in the bag, or crush the candies by placing them in a blender and pushing the "crush" button.

3. Put the butter and the chips in a microwave-safe bowl. Microwave the mix until it is completely blended and melted. Be sure to stir the mixture after every minute to keep it from burning.

4. Grasp the spoon by the top and dip it two thirds of the way into the smooth chocolate mixture. Gently bang the spoon by the edge of the bowl to get rid of any excess chocolate.

5. Hold the chocolate-covered spoon above the bowl containing the crushed candy pieces. Using a plain spoon, gently dust the chocolate spoon with the crushed candy. Be sure to get the front and back of the spoon.

6. Open the fridge and put the prepared spoons in it for at least a quarter of an hour. This will allow them to set.

Tags: crush candies, crushed candy

Find An Easy To Follow Diet For Diabetes

If you are diabetic or have someone in your family who suffers from this disease you have probably found that a healthy meal plan takes practice and planning. There are many ways to eat and still be able to keep a healthy glucose level. Your diabetic diet should work with your lifestyle, keep you at a healthy weight, and improve your glucose level, your cholesterol count and blood pressure. Proper nutrition, exercise and a healthy lifestyle are vital to prevent further complications from diabetes.

Instructions

1. See a dietitian or your doctor about the different kinds of programs that educate you on your nutritional needs. Understand fully how diabetes works, and what you can do to keep your levels stable.

2. Counting carbohydrates is one of the best ways to control diabetes. This is a simple task; the food nutrition labels on packaged or canned foods show you the total carbohydrates per serving. According to the American Diabetes Association, you should aim for 45 to 60 g of carbohydrates at each meal. Frequent checks of your glucose level will guide you and your physician in knowing whether this number needs to be increased or cut down.

3. Educate yourself about the glycemic index for foods. The index, sometimes called GI, measures how much each food raises your blood sugar level. Acquainting yourself with foods that are low or high on the glycemic index is a good way to recognize quickly which foods will benefit your diet.

4. Create your meal on a plate; experienced diabetics use this visual aid to select foods to eat each meal. Visually divide your plate in half, and then on one-half of the plate, divide it again in half. This will give you one large section and two smaller ones. On the largest section of the plate, fill it with non-starchy vegetables, such as green beans, peppers, mushrooms or salsa. In one of the smaller sections, place a starchy food such as whole grain bread, pretzels, beans and peas, corn or potatoes. In the last remaining small section, place meat or protein serving such as eggs, tofu or cheese. Add a healthy beverage and a piece of fruit and now you have a healthy diabetic meal.

5. Use the Diabetes Food Pyramid, which can be found at the American Diabetes Association website. This pyramid divides food into six groups and shows you the portions that are allowed. If you eat the minimum portions on the pyramid this would be a total of about 1600 calories per day. Ask your physician what caloric range you should aim for.

Tags: glucose level, American Diabetes, American Diabetes Association, Diabetes Association, each meal, glycemic index, keep healthy

Traditional French Easter Food

There are many Roman Catholics in France.

Being a Roman Catholic country, France considers Easter as one of the most important holidays of the year. Easter-related celebrations in France generally start a few weeks before the actual Easter Sunday. These pre-Easter celebrations include the Mardi Gras, Ash Wednesday, Holy Thursday and Good Friday.

Egg Dishes

The traditional French Easter celebration is a family affair complete with big meals, Easter eggs, a trip to Mass and daytime outings. The Easter eggs also led to the presence of egg dishes like omelets and quiches in many food offerings every Easter Sunday. Eggs symbolize the return to feasting and richer foods after weeks of fasting for the Lenten Season.

Lamb

Roasted or skewered lamb is used in many Easter meals in France. Popular lamb dishes for the French include "gigot d'agneau" (leg of lamb) and "les brochettes d'agneau" (skwered lamb). Many households also prepare lamb stew locally called the "navarin."

Easter Confectionery

Food offerings for the sweet-toothed are traditionally parts of French Easter celebrations. When the bells on churches are heard at Easter time, people celebrate with chocolates, tarts, cakes and other confectionery treats.

Tags: French Easter, Easter eggs, Easter Sunday

The Nutritional Value Of Yams

The Nutritional Value of Yams

What are often called "yams" in the U.S. are really orange-fleshed sweet potatoes. Light-yellow, starchy yams are available internationally and in specialized markets in the U.S. The softer, sweeter yam, alternatively called the "sweet potato," appears on holiday dinner tables smothered under sticky blankets of marshmallows and brown sugar. African slaves in the U.S. were the first to call these sweet potatoes "nyami" or "yams" because these tubers looked like the yellow-fleshed, starchy yams indigenous to Africa. Whatever you call them, fresh cooked yams make nutritious dish.

Calories

One cup of fresh cooked yams has 244 calories, of which 227 come from complex carbohydrates, 12.5 come from protein, 4 from sugar, and 1 comes from fat, primarily polyunsaturated. One cup of canned yams, packed in syrup, contains 241 calories, of which 102 calories come from sugar.

Carbohydrates

A 1 cup serving of fresh cooked yams contains 58 grams of carbohydrates, of which 1 gram is sugar and 8.2 grams is dietary fiber. Canned in syrup, one cup of cooked yams contains about 55 grams of carbohydrates, of which 25 grams is sugar, the equivalent of 5 teaspoons of refined sugar. The USDA recommends that adults following a 2,000 calorie daily diet limit their refined sugar intake to no more than 40 grams, or the equivalent of 10 teaspoons of sugar. Fresh-cooked yams are the better alternative for those concerned about their blood sugar levels.

Vitamin-Rich

Fresh-cooked yams are a rich source of vitamin C, and a 1 cup serving provides nearly 20 percent of the recommended daily allowance. Yams also are rich in calcium, providing 33 percent of the daily allowance in a cup-size portion.

Fiber

Nutritionists recommend that an adult following a 2,000 daily diet should aim to consume at least 25 grams of fiber each day. One serving of fresh cooked yams provides just over 8 grams of dietary fiber.

Sodium

Fresh cooked yams are nearly sodium-free, containing less than 1 percent of the recommended daily intake. Canned yams packed in syrup contain triple the amount of sodium in a one cup serving.

Tags: cooked yams, fresh cooked, come from, calories which, carbohydrates which, cooked yams contains, daily allowance

Use Canned Whipped Cream As A Beauty Aid

Use Canned Whipped Cream as a Beauty Aid

What could be better than using a beauty treatment that you can sample as a tasty treat, too. You can use whipped cream for more than just to embellish the hot fudge sundae; you can use it to embellish your own looks. Just follow these steps to find out how a can of whipped cream can be used as part of a beauty routine.

Instructions

1. Condition the split ends right out of your hair with some whipped cream straight from the can. Just apply 1/2 cup to dry hair and wait for about thirty minutes. You'll need to rinse it twice before shampooing.

2. Revive your skin with a whipped cream facial. Just squirt a couple of handfuls from the can and apply it evenly over your face. Read a book, watch television and occasionally sneak a lick of your facial. In 20 minutes, wash it off with warm water followed by a cold water rinse. Your face says thank you for the treat.

3. Get rid of the stubble on those gams by replacing your shaving gel with a can of whipped cream. You won't believe how smooth skin can feel afterward.

4. Remove your makeup with whipped cream at the end of a long, hard day. The makeup will come off in a jiffy if you first wet your face with a little warm water. Spread a handful of canned whipped cream on your already dampened face, and rinse it with more clean, warm water. Your face is now clean and moisturized at the same time.

Tags: whipped cream, warm water, with whipped, with whipped cream, Canned Whipped, Cream Beauty

Making Balsamic Vinegar

Preparing the Grapes

Balsamic vinegar is made from grapes. The term "balsamic" does not refer to any ingredient but is simply derived from an Italian word that means "protective" and "soothing." To prepare balsamic vinegar, ripe grapes are picked and crushed. The traditional method of crushing grapes, of course, is by stomping on them. More modern methods are typically used today, such as the use of a mechanical grape crusher that also de-stems the grapes.

Cooking the Grapes

Once the grapes are crushed, they are carefully strained to remove the solids and leave behind the pure liquid. Grape presses vary in size from a bucket size able to accommodate a half bushel or so of crushed grapes to large, commercial versions which can handle many pounds of crushed grapes at a time.

Aging the Vinegar

After the solids are discarded, the liquid from the grapes is placed into a wooden barrel or cask and sealed. Traditional balsamic vinegar is aged over 12 years and, as a result, is very expensive. The balsamic vinegar sold in grocery stores is often a poor imitation of the real thing and is not aged at all. A middle grade of balsamic vinegar is also available, which is much more affordable. It is crafted in the traditional method but aged less than 12 years.

Tags: balsamic vinegar, crushed grapes, from grapes, traditional method

Choose A Stand Mixer

If you love to bake, a stand mixer can be your best friend. A good stand mixer can handle everything from buttercream frosting to bread dough. Not all stand mixers are the same, so in order to find a high quality stand mixer, follow a few important steps.

Instructions

1. Choose a powerful model. A good stand mixer should have at least 325 watts of power. This ensures that the mixer can handle everything from a simple cake mix to thick cookie dough. If the mixer isn't powerful enough, you will burn out the motor.

2. Make sure there are several speeds available. A stand mixer that has low and high settings will not give you the control you need to prepare several different recipes. Instead, look for a model that has 10 speeds. This will ensure that the cake mix gets mixed easily without ending up on the walls.

3. Look for a large mixing bowl. A large mixing bowl ensures that you're able to make several different recipes. For example, you'll need a large mixing bowl if you plan on using your stand mixer to make bread dough.

4. Buy a model that can use attachments. Being able to add attachments to your mixer allows you to do more in your kitchen. For example, some models have pasta makers, ice cream makers and even meat grinders that can be attached to the front of the mixer.

5. Pick a sturdy model. If a mixer has a lot of power, it should also be sturdy. This ensures that your mixer doesn't dance around the counter top when mixing cookie dough.

6. Read reviews. As with any other kitchen appliance, you must follow this step. A good stand mixer will cost at least $200. This isn't a purchase you want to make without doing the research and that includes reading reviews.

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Use An Aroma Rice Cooker

Rice can be overcooked or undercooked easily.

Rice is known around the world as a nutritious food. When rice is cooked correctly, it can be delicious, but rice can be undercooked or overcooked. Aroma rice cookers solve that problem by cooking all kinds of rice and automatically shutting off when the rice is ready. They are available in several sizes, so you can choose the one that best fits your needs.

Instructions

1. Rinse one cup of rice lightly in a strainer for a minute or two. Do not overrinse to avoid losing too many nutrients from the rice.

2. Pour 1 cup of rice into inner pot of the Aroma rice cooker using the measuring cup that comes with the Aroma rice cooker. If it did not come with one, use a regular measuring cup but adjust the amount of rice to 3/4 cup instead of 1 cup.

3. Add water to the rice according to package directions. Some Aroma rice cookers have fill-level marks on the inside of the pot as a guide for food and water fill points. Add any chopped vegetables or spices desired.

4. Place the inner pot filled with the water and rice back into the rice cooker. Cover with the lid and turn the cooker on.

5. Leave the rice to cook. The Aroma rice cooker will stop when the rice is finished and switch to a warming mode. A light will come on to alert you that the cooker has switched to warming mode. Some models have a pop-up timer that indicates when the rice is finished.

6. Wait 10 minutes and remove the lid. Stir the rice and serve.

Tags: Aroma rice, rice cooker, Aroma rice cooker, Aroma rice cookers, rice cookers, rice finished, warming mode

Make Wasabi Peas

Make Wasabi Peas

If you are a snack food junkie with a desire to cut your habit back, try wasabi peas. Flavorful and crunchy, they are perfect for hand snacking, but there is a catch---it is almost impossible to overeat them! They are so spicy that you will likely drink lots of water while nibbling them, and therefore you are not likely to eat more than a few of them at any given time. Although commercially prepared wasabi peas are available, they can be pricey. You can easily make them yourself very inexpensively, plus you can adjust the amount of wasabi according to your level of heat tolerance.

Instructions

1. Cover the dried whole green peas with 2 inches of water and soak them for at least 12 hours, preferably overnight. Cook them according to the packaging instructions. Drain well and let them air dry in a colander.

2. Preheat the oven to 200 F. Drizzle 2 tablespoons olive oil over the peas, and toss them to coat well.

3. Grease a cookie sheet thoroughly, and spread the peas in a single layer. Bake for about 5 hours, or until the peas look dry and they are crispy when you bite into them.

4. Combine 2 tablespoons rice vinegar and 2 teaspoons Dijon mustard in a large mixing bowl. Blend well. Whisk in 2 tablespoons tahini and 4 teaspoons wasabi powder. Stir until the mixture is smooth. Stir in the cooked green peas and coat them well with the wasabi mixture.

5. Increase the oven temperature to 250 F. Lightly grease a cookie sheet, and spread the peas in a single layer. Bake until the wasabi coating is dry, about 10 to 15 minutes. Remove the pan from the oven, and cool it on a wire rack.

6. Store the wasabi peas in an airtight container or sealed plastic bag for up to 3 days. Recrisp them for eating after they have been stored by spreading them on a cookie sheet and baking at 250 F for about 10 minutes.

Tags: cookie sheet, about minutes, green peas, layer Bake, Make Wasabi, Make Wasabi Peas

Make Chicago Hot Dogs

Everybody has their own ideas about what makes a hot dog great. The Chicago hot dog is very specific regarding what goes into it and how it’s cooked, all the way down to the bun. If you’re outside of Chicagoland, the right buns are hard to find in stores. Yet the taste is loved by so many that Chicago hot dogs are served by vendors and restaurants nationwide.

Instructions

1. Steam the dogs and buns. The all beef hot dogs are steam cooked for Chicago hot dogs. If you don’t have a steamer, place hot dogs in a steel colander or strainer. Put that in a pot of boiling water, supported over the opening and cover. Do not allow the water or bubble splash to contact the dogs. Steam for 10 minutes. It is natural for the ends of the hot dogs to split open. After the dogs are cooked, turn off heat and steam the buns for 20 seconds before serving.

2. Arrange the toppings. Start by putting mustard on the meat, not the bun. Spread onions and relish across the entire length. Place pickle spears, sport peppers and tomato wedges in the bun, so that a sample of each is tasted in every bite. Finish with a few shakes of celery salt.

3. Hold the ketchup. Although ketchup is preferred by many on hot dogs, it’s left out of this combination on purpose. Ketchup is not a flavor that blends well with the Chicago hot dog. In fact it’s known to hide the flavors of the other ingredients and that would just be wrong.

Tags: Chicago dogs

Stirfry Shiitake Mushrooms

Shiitake is delcious when stir fried.

Shiitake mushrooms are a popular ingredient in Asian cuisine. These mushrooms are very flavorful, low in fat and are rich in protein, vitamins and minerals. They are also delicious eaten alone, with rice or other vegetable dishes. You can purchase shiitake mushrooms at any local large chain supermarket or Asian grocery store. Stir frying shiitake mushrooms is one way of cooking them.

Instructions

1. Place 3 oz. shiitake mushrooms in a strainer and rinse under running water to remove any dirt and other small particles.

2. Slice the shiitake mushrooms into thin slices and set aside.

3. Pour 5 to 6 tbsp. of cooking oil in a wok or frying pan and heat on medium heat for a few minutes.

4. Place the shiitake mushrooms in the frying pan and fry until the mushrooms turn dark and rubbery.

5. Add 2 tbsp. of soy sauce, 1 minced garlic clove, 1 tbsp. brown sugar, 1 tbsp. lemon juice and a ½ tbsp. black pepper into the frying pan and stir.

6. Transfer the shiitake mushrooms to a plate and garnish with 1 oz. chopped fresh spring onions or parsley and serve over rice or eat as a side dish.

Tags: shiitake mushrooms, Place shiitake, Place shiitake mushrooms

The Difference Between Russian Dressing And Thousand Island

Salad dressings spice up a leafy salad.

Savory salad dressings are a cheap and easy way to inject life into an otherwise plain dish. Salad dressings come in two kinds: the creamy mayonnaise type or the thin vinaigrette type. Homemade dressings are simple to make and can be made in bulk and then stored in the fridge. The two most popular salad dressings are Russian dressing and Thousand Island dressing.

History

Despite its name, Russian dressing originated in the United States. It is thought to have been invented in the late 1800s and its ingredients typically included caviar. The modern Russian dressing is less extravagant but is still a firm favorite among salad lovers. Thousand Island is a variant of Russian dressing; the recipe for it was first published in a cookbook in 1900.

Ingredients

A typical Russian dressing has a base of yogurt, mayonnaise or ketchup. Additional spices may be added to alter the flavor, as well as horseradish, pimentos or chives. Thousand Island dressing has a similar mayonnaise base; however, additional ingredients include finely chopped vegetables such as pickles, onions and green olives. The biggest difference between the two dressings is that Thousand Island dressings often include a finely chopped hard-boiled egg.

Uses

Both types of dressing are used in sandwiches and salads; however, Thousand Island is also commonly used as a hamburger sauce condiment. Russian dressing is often the main condiment on Reuben sandwiches.

Tags: Thousand Island, Russian dressing, Russian dressing, finely chopped, include finely

Make Edible Flowers Out Of Candy Or Fruit Rollups

Candy flowers are cheerful decorations for cakes, cookies, squares and decorative wreaths or centerpieces. Flowers can be placed directly onto a dessert or adhered with frosting to a wreath or cone shaped foam piece for birthdays, parties and holidays. Flowers that are formed on a round toothpick can be easily inserted into the dessert or craft project to create a bouquet. You can make colorful edible flowers out of candy or Fruit Roll-Ups with easy techniques.

Instructions

Gumdrop Flowers

1. Spread a piece of wax or parchment paper on to your work surface. Place gumdrops on a plate at the side of the paper.

2. Choose a colored gumdrop and set it on to the paper. Press the top of the gumdrop down with your thumb or the back of a large spoon until it flattens out.

3. Cut triangular wedges out of the flattened gum drop to form a four- to six-petal daisy, cosmos or violet. You can round off the sharp edges for a softer look.

4. Cut a small gumdrop into tiny pieces. Place a small piece of gumdrop in the center of the multi-petal flower for a finishing touch.

5. Flatten and cut a green gum drop into leaf shapes to enhance the flower. Push a toothpick through the back of the edible candy flower for a stem or set the blossom directly on to the dessert.

Fruit Roll-up Roses

6. Cut five 1/4- to 1/2-inch circles from a Fruit Roll-Up with a clean pair of kitchen shears or a tiny cookie or fondant cutter.

7. Pick up one round shape and place a toothpick on the left-side edge. Wrap the toothpick top as you roll it toward the right side. Most of the toothpick will be exposed at the bottom of the circle.

8. Continue rolling the circle and toothpick to the left until a bud shape is formed.

9. Pick up a second circle. Hold the circle against the toothpick at the bottom of the bud. Mold the circle around the toothpick, pinching it against the bottom of the bud that is formed onto the toothpick. Repeat with a second circle around the first full petal. Add remaining 1/4-inch circles.

10. Cut out three to five more larger circles from the Fruit Roll-Up strand. Create a slight ruffled edge by molding the edge over the center of a round toothpick. Add larger petal to your rose. Continue adding larger petals until your rose is complete.

Tags: circle around, circles from, circles from Fruit, from Fruit, from Fruit Roll-Up, Fruit Roll-Up, round toothpick

Potluck Party Food Menu Ideas

Potlucks are a great opportunity to share your favorite meal with family and friends. When cooking for a potluck it is important to make a dish that serves many, while maintaining good appearance and flavor. The best thing about the following dishes is that they all use frozen meatballs as the base. Keep frozen meatballs properly stocked in your freezer, and you will always have a good meal idea in just few minutes' notice.

Meatballs and Rice

To begin this hearty comfort food, thaw two bags of meatballs (at least 80 meatballs) and place in an electric skillet/fry pan. Make 4 cups of quick-cooking rice (follow the directions on the box). Combine the meatballs and rice with three cans of mushroom soup and one and a half cans of milk. Heat and serve warm.

Sweet Barbecue Meatballs

Thaw the frozen meatballs (one to two bags) and place in a crock pot. Pour one bottle of barbecue sauce and one jar of grape jelly into a saucepan. Heat the barbecue sauce and jelly on medium heat until well-blended. Pour the mixture over the meatballs in the crock pot. Heat and serve warm. These meatballs can be eaten by themselves on toothpicks as appetizers.

Spaghetti and Meatballs

Picky eaters are sure to attend a potluck, and they will want something they are familiar with and can enjoy eating. Although a common food, spaghetti and meatballs are sure to be a hit at a potluck. To prepare spaghetti and meatballs for a large crowd, begin by boiling water for three boxes of spaghetti. Thaw two bags of frozen meatballs (at least 80 meatballs). Add the meatballs in a large crock pot. Empty two to three large cans of marinara sauce over the meatballs. If you want more flavor, feel free to add minced garlic, oregano and basil. Once the water has boiled, cook the pasta following the directions on the box. When the spaghetti is cooked al dente (soft with a little bite), add the pasta to the crock pot. Heat and serve warm.

Cooking for a Potluck

Between allergies, vegetarians and picky-eaters, it is important to label the food you bring to a potluck. Providing an ingredient list would be even more helpful for individuals with allergies or special dietary restrictions. Don't forget to bring a serving utensil for your dish and enjoy everyone's wonderful potluck dishes!

Tags: frozen meatballs, Heat serve, Heat serve warm, serve warm, barbecue sauce

Make White Chocolate Oreo Cheesecake

White chocolate oreo cheesecake is a blend of cookies, chocolate and vanilla cheese cake. It's an uncommon dessert that does not take long to put together, but will take several hours to chill. This recipe calls for actual white chocolate oreos, but it can be made with regular oreos and 1 cup of white chocolate chips.

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Crumple the cookies and mix them with the butter. Spread them evenly over the bottom of the pie shell.

3. In a large bowl mix the softened cream cheese, sugar, eggs and vanilla till smooth.

4. Take out 1/3 cup of cream cheese mixture and add 1/3 to 1/2 cup of fudge topping and blend well.

5. Pour the cream cheese mixture into the pie shell. Place dollops of fudge mixture on top. Use a knife to make swirls of chocolate fudge in the cream cheese mixture.

6. Bake in the oven for 40 to 50 minutes. Set the cake out to cool, then let it cool for at least 4 hours in the refrigerator.

Tags: cream cheese, cheese mixture, cream cheese mixture, white chocolate

Save Pumpkin Seeds For Next Year

Save Pumpkin Seeds for Next Year

Pumpkins come in many sizes, colors, varieties and are typically used for decoration, making jack-o-lanterns, cooking and baking. No matter what they will be used for, once you've found the perfect pumpkin, harvesting the seeds so you can plant your own for next year is easy, even for the beginning gardener. The most important thing to remember as springtime nears is where you stored the pumpkin seeds.

Instructions

1. Remove the seeds from the pumpkin with a large spoon by scraping the inside walls of the pumpkin after it has been cut. Place the seeds in a medium bowl.

2. Separate the seeds from large portions of pulp, using your hands.

3. Place the seeds in a colander and rinse with lukewarm water. Allow to drain.

4. Transfer seeds to paper towels and blot dry.

5. Transfer seeds to wax paper and allow to dry overnight.

6. Line a baking sheet with paper towels and place the dried pumpkin seeds in a single layer.

7. Place baking sheet with pumpkin seeds in a cool, dry place to continue to dry for four to six weeks.

8. Gather seeds and place in a Zip-Lock bag, adding a dry, folded paper towel. Label the bag accordingly, using a permanent marker. Store in a cool, dry place until time to plant.

Tags: baking sheet, baking sheet with, cool place, Next Year, paper towels

Gluten Free Restaurants In Schaumburg Illinois

Bread, a form of wheat, is not a gluten-free food.

Celiac disease occurs when the small intestine is not able to tolerate gluten. Gluten is found in wheat, barley and grains. According to Jackson-Siegelbaum Gastroenterology, nine out of 10 people with celiac disease do not know they have it. It is important that people with celiac disease eat mainly gluten-free foods. For this reason, restaurants are increasingly offering gluten-free options on their menus. This is true in Schaumburg, Illinois, as well.

Weber Grill Restaurant

Weber Grill is a restaurant in Schaumburg, Illinois, with an extensive gluten-free menu. The restaurant execs brought in a gluten-free and celiac disease educational consultant to help build the gluten-free portion of their menu. This menu includes everything from appetizers, to burgers, soups and salads, barbecue dishes and specialty entrees such as the blackened catfish and the tomato basil chicken. Gluten-free steaks and side dishes such as garlic mashed potatoes, roasted garlic spinach and fire-roasted corn on the cob are available. Dress is dressy-casual. The Weber Grill restaurant also offers cooking classes on the premises throughout the year.

Weber Grill Restaurant

1010 N. Meacham Rd.

Schaumburg, IL 60173

847-413-0800

webergrillrestaurant.com/

Entourage on American Lane

Entourage on American Lane, also known as Entourage Adventures, is a Schaumburg restaurant offering gluten-free options. Perhaps Entourage is most well known for the impeccable service and friendly waitstaff that keep customers coming back. Inside the Entourage is a mix of old-school leather booths with dim lighting and a modern, open area and well-lit staircases looking out over the restaurant. Some specialty gluten-free items offered for dinner at the Entourage are the hoisin-serrano Chile calamari, the lobster bisque and the Entourage filet and crab cake medallions. The ahi tuna tartare is a popular gluten-free lunch item. Entourage is a pricier restaurant and patrons should be dressed better than dressy-casual.

Entourage on American Lane

1301 American Ln.

Schaumburg, IL 60173

847-995-9400

entourageventures.com/index.html

Bonefish Grill

The Bonefish Grill is an upscale national chain restaurant with a gluten-free section on the menu. In addition to offering gluten-free entrees and specialties such as the grilled salmon and asparagus salad, wood-grilled mahi-mahi and Lily's chicken, Bonefish Grill has made a pledge to use only environmentally safe seafood and use only reliable species authentication methods. This means that Bonefish Grill randomly DNA tests the fish to ensure the species is authentic.

Bonefish Grill

180 S. Roselle Rd.

Schaumburg, IL 60193

847-534-0679

bonefishgrill.com/

Tags: Bonefish Grill, Weber Grill, American Lane, Entourage American, Entourage American Lane, offering gluten-free, Schaumburg Illinois

Make Havarti Cheese

Havarti cheese, a Scandinavian creation, is a mild-tasting cheese that has a creamy taste, softens easily at room temperature, and blends well with herbs. It takes some equipment to make this cheese, but it is not particularly expensive. If you can set aside a block of time for this project, and are willing to wait three months for the final product, these steps will tell you make Havarti cheese.

Instructions

1. Heat 4 gallons milk to 86 degrees F, and add mesophilic culture (a dry powder available from cheese-making suppliers), according to package directions. Let the milk ripen for 45 minutes.

2. Add 2.8 milligrams calf rennet diluted in 1/4 cup cool water. Stir in for 1 minute and let rest for 36 minutes. The milk will begin to coagulate.

3. Check curds. If they are firm, cut them at half-inch intervals to help drain the whey, let rest a few minutes and then stir the mixture for 15 minutes. If the curds are not yet firm, wait a few more minutes, then proceed.

4. Drain about a third of the liquid (whey) off and stir again for 15 minutes. Add about a gallon of water, heated to 130 degrees F. Test the resulting mixture and adjust hot water until the whole mixture is between 95 and 100 degrees F.

5. Add one ounce (2 tablespoons) salt and stir for 15-30 minutes, or until curd separates and dries.

6. Transfer mixture to cloth-lined colander and drain all the whey. Keep slicing curd to keep it releasing liquid.

7. Transfer to a cloth lined mold of desired shape. Add 8 pounds of weight for 20 minutes. The weight may be a gallon jug filled with enough water to provide the desired weight.

8. Unwrap the cheese, rewrap and turn over in the mold. Increase weight to 16 pounds for 2 hours.

9. Cheese should be formed and firm. Wait a couple of hours, then submerge in 65 degree F water 8 hours or overnight.

10. In the morning, submerge cheese in brine (1 tablespoon salt to one quart of water) for 6 hours, then drain and dry surface with paper towels.

11. Keep unwrapped cheese at cool temperature (60 degrees F) and turn daily. Wipe with brine (according to proportions above) every two days for three months until it reaches the desired ripeness. Wrap and store in refrigerator.

Tags: drain whey, Havarti cheese, hours then, minutes then, rest minutes, three months, water hours

Prepare Appetizers And Salads

Salad is an easy item to prepare as a first course to any meal.

Appetizers and salads are typical beginnings for any meal. Many of these items generally can be prepared ahead of time, allowing you to focus on the main meal while your guests are entertained with small plates and salads. To create a crowd-pleasing first course, choose your favorite salad and appetizer recipes and collect the ingredients. Try to make a variety of tastes to please all guests.

Instructions

1. First, choose your favorite recipes in a combination sure to please your guests. Collect the ingredients for these items from the store and decide how you are going to prepare them. For example, you may choose to make a dip and mix the ingredients ahead of time, leaving just the cooking for the day of serving. Some items will need to be prepared the day of the meal, such as a green salad.

2. Create a simple shrimp cocktail. Purchase cooked shrimp and, if frozen, defrost as recommended on the packaging. Serve in a glass dish with cocktail sauce. Shrimp cocktail is easily prepared and adds a fancy touch to the meal.

3. Plate cheese and crackers for your easiest appetizer. You can buy fancy cheeses like brie or just offer a cheese ball.

Serve with a knife or spreader, depending on the consistency of the cheese. Offer a variety of crackers, both in taste and shape. This can be an elegant and tasty first course.

4. For salad, purchase chopped lettuce, dressing, croutons, tomatoes, cheese, and other salad toppings you would like to add. Rinse the lettuce, tomatoes and any vegetables in a colander and place in a large bowl. Chop items into bite-size pieces and toss with croutons, cheese and dressing. Serve with tongs in small salad bowls or plates.

Tags: first course, ahead time, choose your, choose your favorite, Serve with, these items, your favorite

Can White Chicken Chili

Canning your own chili is a great way to eat homemade food year-round, while avoiding boring, store-bought chili. Fortunately, with some basic home canning equipment, the process of canning your own white chicken chili should be rather facile. After making your favorite recipe of white chicken chili, proceed directly into this procedure and can your chili while it is still hot.

Instructions

1. Heat water until it is is simmering and add it to the pressure canner. Place the jars in the hot water.

2. Fill the hot jars with chili, leaving 1 inch between the top of the chili and the lid.

3. Remove any air bubbles with a plastic knife.

4. Wipe the rims of the jars and screw their lids on.

5. Place the lid on the canner, but leave the petcock open for ten minutes to allow heat from the canner to vent. Close the canner. Leave the jars in the canner for 1 hour and 15 minutes if they are pint jars, or 1 hour and 30 minutes if they are quart jars.

6. Allow the canner to cool. When the pressure reading is 0 psi, remove the lid. Leave the jars in the canner for 5 minutes, then remove them.

7. Tap the lids with a metal spoon. If you hear a ringing sound, then the jars are securely tapped. If you hear a thud sound, either reprocess the contents of the jar or use them within a few days.

Tags: chicken chili, hour minutes, hour minutes they, jars canner, Leave jars, Leave jars canner, minutes they

Yogurt For Dogs

Yogurt is a common food that people eat for its beneficial vitamins and calcium. It can also make a wonderful and healthy treat or supplement to a dog's regular meals.

Benefits

Yogurt provides a good dose of calcium for a dog to help keep its bones strong. It also contains probiotics which are healthy bacteria that aides digestion.

Types

Only feed plain, unsweetened yogurt to your dog. The flavored yogurts have too much sugar for a dog's digestive system and is not good for it to eat.

Uses

Mix the yogurt with peanut butter and freeze it for a snack or use it as an addition to the dog's food by spooning a small amount over top of kibble.

Warning

It is possible for a dog to consume too much calcium which can lead to irregular bone growths. Check with your vet to see what is the healthiest amount of yogurt to feed to your dog.

Tips

Cottage cheese is an excellent source of calcium and vitamins and contains only a very small amount of lactose. This is a great replacement for yogurt if your dog shows any signs of an upset stomach after yogurt consumption.

Tags: small amount, yogurt your

Make Roasted Beet Salad With Blue Cheese

For ease in dinner-party planning, you can prepare the beets up to a day ahead of time. Serves 8.

Instructions

1. Preheat the oven to 400 degrees F.

2. Trim the green parts of the beets (if they're still on the beets), and leave about 1 inch of the stems attached.

3. Scrub the beets under cold water.

4. Wrap each beet with aluminum foil, and put on a baking sheet.

5. Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife.

6. Cool the beets completely, keeping them in the aluminum foil.

7. Unwrap the cooled beets, and peel them.

8. Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours.

9. Cut the endive crosswise into 1/2-inch-wide pieces.

10. Separate the endive pieces into strips, and throw away any tough, solid center pieces.

11. Whisk the vinegar with the salt in a large bowl. Add pepper.

12. Whisk in the oil gradually.

13. Add the beets, endive, blue cheese and walnuts, and toss well.

14. Serve.

Tags: aluminum foil

Make Noni Juice

Chances are that you have heard about the virtues of Noni fruit which can be taken to help prevent arthritis, heart disease, digestive disorders, infections, gynecological problems, diabetes and cancer. Though there is some controversy about this wonder fruit, the fact is that it contains vitamin C, niacin, iron, potassium, and also calcium and sodium. It also contains substances called phytochemicals, which have a medicine-like effect on the body. Here we will explain make a delicious, all natural, homemade Noni juice.

Instructions

make natural Noni juice.

1. Pick fully ripened Noni to prepare the juice.

2. Wash the fruit. (Be careful not to blemish the skin when you wash.)

3. Put the fruit inside a large sterile airtight container so it can age.

4. Put the container outside for several weeks, ideally from 6 to 8 weeks. During this time the fruit will ferment and the juice will separate and accumulate on the bottom of the container.

5. When the fruit has finished fermenting, strain the juice in order to remove most of the pulp.

6. Store in the refrigerator in a glass container.

Tags: Noni juice

What Is The Origin Of Avocados

Avocados are members of the family Lauraceae (low-RAY-see-ee), which includes the plants that produce edible cinnamon, camphor, sassafras and the herb laurel (bay leaf). Lauraceae are evergreen shrubs and trees from tropical highland or mild temperate environments.

Geography

Avocados (Persea americana) are indigenous to the uplands of a wide geographic area of Mexico and Central America. Caribbean (West Indian) avocados originated in Costa Rica.

Co-evolution

Avocados co-evolved with large mammals that swallowed avocados whole and distributed their seeds. In "Ghosts of Evolution," Connie C. Barlow describes avocados as living records of past climate and fauna, built to survive in their ancestors' environments, dependent on animals that became extinct 13,000 years ago.

Wild

Wild avocados have thick skins and seeds as large or larger than cultivated avocados, but only thin layers of pulp. Avocados still grow wild, but humans have been selecting preferred varieties for 9,000 years.

Pre-Columbian

Avocados were cultivated in pre-Columbian America and introduced to cultivation in Spain and Italy by the Conquistadors.

Persin

Avocado seeds contain bitter tannins, as well as persin, a bitter oily fungicide, which is toxic to humans and animals, particularly birds. Persin seeps into the pulp in small amounts.

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Remove A Cumin Odor

Cumin is common in Mediterranean, Middle Eastern and Indian cuisine.

Cumin has a strong Mediterranean odor that can permeate your home, furniture and your clothes if you use a lot of it in your cooking. This smell will eventually dissipate unless you cook with cumin on a regular basis. If the smell bothers you, stop using it or ventilate your kitchen fully with exhaust fans and by opening windows whenever you cook with it. Use natural cleaning solutions that will absorb the cumin odor.

Instructions

Remove Odor from Soft Surfaces

1. Sprinkle baking soda over soft surfaces in your home that smell like cumin. Baking soda is a natural cleaning powder that will absorb odors it comes into contact with. Sprinkle the baking soda over upholstery, carpets or other soft surfaces.

2. Brush the baking soda into the surface with a scrubbing brush. This will work it into the nap and enhance its ability to remove the odors.

3. Let the baking soda sit overnight.

4. Vacuum the baking soda up in the morning.

Remove Odor from Hard Surfaces

5. Fill a spray bottle with white vinegar. White vinegar is a natural disinfectant that will neutralize odors.

6. Spray the white vinegar over hard surfaces in your home. Don't spray it on natural stone as it will etch the surface of the stone.

7. Wipe the vinegar up with a clean cloth.

Remove Odor from the Air

8. Fill a bowl with white vinegar.

9. Place the bowl in the center of the room that smells like cumin.

10. Let the bowl sit for several days until the white vinegar evaporates and the cumin smell is gone. It could take several weeks to completely remove the smell.

Tags: baking soda, Odor from, Remove Odor, Remove Odor from, that will, white vinegar

Make A Facial Mask With Parsley And Spinach

Parsley is a natural cleanser and full of vitamins and minerals that can stimulate circulation, causing a release of impurities and an improvement of the complexion. When parsley is combined with spinach, which also contains lots of vitamins and minerals, a facial mask that is an excellent healing treatment for almost all skin types can be created. Learning make a facial mask with parsley and spinach is actually quite easy.

Instructions

Make a Facial Mask With Parsley and Spinach

1. Chop both the fresh parsley and the fresh spinach. Boil in one cup of water for five minutes. Remove from heat, cover, and allow to cool.

2. Press the parsley and spinach in a fine mesh strainer to remove as much of the remaining water as possible.

3. Mix enough of the finely ground oatmeal with the parsley and spinach to make a smooth paste. (Note: If you cannot find finely ground oatmeal in the grocery store, use a coffee grinder to grind up your oatmeal.)

4. Apply the paste to a clean face. Leave on for 20-30 minutes. Rinse off using lukewarm to cool water.

Tags: facial mask, Facial Mask, finely ground, finely ground oatmeal, ground oatmeal

What Is The Difference Between A Crepe & An Omelette

Omelets are made of beaten eggs, whereas crepes are made of wheat flour, similar to a flat pancake.

Many different cultures have produced a wide variety of breakfast foods throughout history. Some cultures produce extremely unique breakfast foods. However, due to cultural exchanges over time, some breakfast foods have been adopted by other cultures. This is the case with both crepes and omelettes. In actuality, crepes and omelettes are very different and are made of different ingredients.

History of Crepes

Crepes can be traced back to the pancake, which is basically a flat piece of unleavened bread. Crepes and their analogs can be found throughout Europe under different names. The word crepe is a French word that means crisp, due to the very thin nature of the crepe compared to a pancake. In the 1930s, a French chef introduced crepes to America.

What Is a Crepe?

A crepe is a very thin pancake made of wheat flour. Batter is poured into a hot frying pan that has a trace of butter on it. A variety of fillings can be used, either savory like cheese, or sweet like fruit. Crepes are often rolled up before being served.

History of the Omelette

Although the word omelette is of French origin, historians believe omelettes were first made in ancient Persia. The modern omelette emerged in the mid 16th century in France, and there are records of complex recipes. Other similar dishes were present in ancient Britain as well as Rome.

What Is an Omelette?

Omelettes are egg dishes made by beating whole eggs and cooking them in a frying pan with oil or butter. They can be plain or served with a variety of savory fillings, such as meats, vegetables and cheese.

Tags: breakfast foods, crepes omelettes, made wheat, made wheat flour, very thin, wheat flour

Make Turkey Loaf

Some turkey loaves are boring and dry, but not this one. The vegetable stuffing in the middle makes for a tasty surprise. And as a bonus, it's low in fat. Serves six.

Instructions

1. Combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt and pepper in a mixing bowl.

2. Add the turkey and mix well.

3. Pat the turkey mixture into a 12-by-8-inch rectangle atop a piece of wax paper. Set aside.

4. Steam the broccoli, carrots and bell peppers for 3 to 4 minutes, or until crisp-tender.

5. Stir in the Parmesan.

6. Spread the vegetables over the turkey mixture to within 1 inch of the sides.

7. Starting at the short end, roll the turkey tightly, using the wax paper to help you lift the turkey mixture. Peel the wax paper away as you roll.

8. Place the turkey loaf in a 9-by-5-by-3-inch loaf pan.

9. Bake the turkey loaf for 1 to 1 1/4 hours or until the meat is no longer pink.

10. Brush with melted jelly, if desired, and serve. (The jelly will add a nice color and a sweet edge, but you can skip it.)

Tags: turkey mixture, turkey loaf

Get The Gamey Taste Out Of Deer Meat (Venison)

Acid marinades and trimming will lessen the gamey taste in venison.

Venison from deer is a leaner alternative to beef. Once encountered only by hunters, venison is now found in specialty markets alongside more traditional meats such as lamb and beef. Deer meat tends to have a gamey flavor which some dislike. The fat in the meat increases this flavor. Proper seasoning, aging and trimming the meat can reduce this taste.

Instructions

1. Trim out all the visible fat, hair, connective tissue, skin and bones to reduce the gamey flavor. Request extra lean cuts if someone else processes your deer meat or you buy it from a store.

2. Age the meat between 32 and 35 degrees Fahrenheit for seven to 10 days. This must occur within 24 hours of killing the deer. Skip this step if you purchase your meat from a market.

3. Place the deer meat into a container and cover it with the acid-based marinade or vinegar and water mixture. Soak the meat overnight, covered in the refrigerator.

4. Remove the deer meat from the container and discard the marinade.

5. Cook the venison at 375 degrees F or below to an internal temperature of 160 degrees F. Use a food thermometer inserted into the deepest part of the meat.

Tags: meat from, deer meat from, gamey flavor

Which Chocolate Product Contains The Highest Concentration Of Healthy Compounds

Dark chocolate contains flavanols that promote vascular health.

Research has shown that dark chocolate contains certain compounds that promote heart health. Not all dark chocolates are created equal. Know what to look for so you can reap all the benefits of this deliciously decadent food.

Types

Minimally processed dark chocolate and cocoa powder that has not been processed with alkali are the healthiest chocolate products because they contain flavanols, the specific flavonoids found in cocoa. White chocolate, milk chocolate, and even dark chocolate consumed with milk do not provide significant health benefits. European dark chocolates tend to have higher concentrations of flavanols than American chocolates.

Benefits

Flavanols are antioxidants in dark chocolate and cocoa that seek out and destroy free radicals in the body. When the body does not have adequate antioxidants, free radicals cause damage that can lead to high LDL cholesterol and heart disease. According to the Cleveland Clinic, flavanols also benefit vascular health by lowering blood pressure, lowering blood cholesterol, improving circulation to the heart and brain and making blood platelets less likely to stick together and form clots.

Concentration

When it comes to eating chocolate for health benefits, darker is better. "Runner's World" suggests selecting dark chocolate with no less than 35 percent cocoa for maximum health benefits. A higher percentage of cocoa usually means a higher percentage of flavanols in the product.

Considerations

Roasting, fermenting and alkalization, also known as Dutch processing of chocolate, destroys the flavanols in cocoa. The more chocolate is processed, the more flavanols are lost. According to Mauro Serafini, Ph.D., of Italy's National Institute for Food and Nutrition Research in Rome, milk interferes with the absorption of antioxidants and may cancel out the potential health benefits of dark chocolate.

Tags: dark chocolate, health benefits, chocolate cocoa, chocolate contains, dark chocolate, dark chocolate cocoa

Keep Rolls Fresh

Rolls maintain their flavor and texture only when they are fresh. A suitable amount of humidity and a good storage area are needed to keep the rolls tasting like they have just been baked. Below are some steps to keep your rolls fresh.

Instructions

1. Place the bakery fresh rolls directly in the freezer if you plan to use them the next day. Keep them in the original packaging. Before eating, remove the rolls from the freezer and let them thaw at room temperature for at least 1 hour. Wrap the thawed rolls in aluminum foil and warm them in the oven to get fresh, warm rolls.

2. Store the rolls in the freezer for a longer period of time. Place the rolls in an airtight glass container or plastic storage bag. Squeeze all the air from the plastic bag, otherwise the rolls will go stale and get freezer burns. Do not keep the rolls in the freezer longer than 1 month.

3. Keep rolls fresh for a few hours. Place the rolls in a greased baking pan. Cover with cling wrap so that outside moisture won't seep in. Keep the rolls at room temperature and use within the next few hours.

4. Don't touch the rolls with wet hands. This can cause mold on the surface under humid conditions.

Tags: freezer longer, Keep rolls, keep rolls, Place rolls, rolls freezer

Prepare A Quiche Casserole For Your Breakfast Party

Quiche recipe

This is a quiche recipe you prepare the night before your festivities. When you are entertaining one of the best ways for you to enjoy your party is to prepare ahead of time. This baked quiche recipe is easy to prepare the night before and enjoy the next day with your party guests.

Instructions

1. The night before your event, be it a brunch, breakfast with your family, a shower, or any other type of party:

-Spread the seasoned croutons to cover the bottom of your casserole dish.

-Sprinkle the shredded sharp cheddar cheese over the croutons.

-Brown and strain the breakfast sausage and spread over the cheese.

In a separate mixing bowl beat together 2 1/2 cups of the milk, 4 eggs, and prepared mustard.

-Pour this mixture over the ingredients in the baking dish.

-Cover and refrigerate over night.

2. This easy quiche recipe takes little of your time in the morning so you can tend to other final details of your party.

-Pre-heat oven to 300 degrees

-Pour 1/2 cup of milk into a small mixing bowl.

-Add the mushroom soup and mix well.

-Pour this mixture, slowly, over the refrigerated ingredients in the casserole pan.

-Bake for 1 1/2 hours

3. When your guests arrive for your morning get together they will be greeted with your relaxed, happy face and the smell of a unique breakfast quiche. Relax and enjoy your company.

Tags: night before, quiche recipe, with your, your party, before your, enjoy your

The Differences Between Mild & Hot Banana Peppers

The Hungarian banana pepper can be either sweet or hot, so sample carefully before chowing down.

Banana peppers are named for their long, tapered banana-like shape and yellow color. They are grown in two varieties, hot and sweet. Banana peppers are members of the chile or chili pepper family, cousins to the jalapeno, de arbol and the world's hottest pepper, the bhut jolokia. As the banana pepper matures, it changes color from green to pale yellow to orange or red, and the respective varieties sweeten and become spicier as they ripen.

Hot Banana Peppers

The hot variety are known as yellow wax peppers or hot Hungarian peppers. They are bright yellow, like a banana, and short with a tapered end. The heat or spiciness of chiles is measured in Scoville units, from zero to about a million. The yellow wax pepper is moderately hot, measuring about 3,500 to 4,000 Scoville units. Its level of heat is similar to a jalapeno or a pasilla.

Sweet Banana Peppers

The sweet variety are also known as Hungarian peppers, so be sure to sample before using them in a dish. The shape is the same, but the sweeter, more mature peppers take on an orange to red cast. Sweet banana peppers are sometimes confused for the Italian pepperoncini peppers. Both belong to the Capsicum annuum species, but they are different varieties.

Cooking with Banana Peppers

Banana peppers are commonly pickled and used in salads or on sandwiches. Fresh banana peppers can also be seeded and stuffed with cheese, then fried or baked. Seed and chop banana peppers to flavor stews, sauces and other dishes.

Choosing the Right Peppers

Like all produce, peppers are best when they are in-season. Banana peppers cannot tolerate extreme cold or frost, so they are best planted indoors in the winter and transplanted in spring. Peppers can be harvested when the weather becomes warm, and banana peppers can be eaten at any stage. Young, green or light yellow peppers will be milder in flavor. As they mature, the sweet variety sweetens and the yellow wax peppers become hotter.

Tags: yellow peppers, banana pepper, Banana Peppers, Banana peppers, Hungarian peppers, Scoville units

Bake The Perfect Cookie

Bake the Perfect Cookie

Everybody has their own tastes. That is why the perfect cookie is not a recipe, but a on create the type of cookie you love. Do you like fat cookies? Chewy? Crispy? Then this is where you will learn what causes cookies to turn out differently.

Instructions

1. Pick out your cookie recipe and figure out what kind of cookie you like.

2. Use fresh ingredients and make sure they are at room temperature unless stated otherwise in the recipe. Leave butter and eggs out for 30 minutes to bring to room temperature. Old baking powder or baking soda can cause your cookies to be flat.

3. Once you have combined the wet and dry ingredients, mix them until just combined.

4. Know how each ingredient affects the outcome of your cookies:

Fats: More fats cause more flat and crispy and less fats cause fluffier cake like cookies. Using shortening as your fat makes the cookie to keep its shape whereas using butter makes the cookie spread out and flatten but will give it a nice flavor.

Flour: bread and cake flour produce cookies that spread less. High flour content produces crumbly cookies.

Baking powder and Baking Soda: These are leaveners. Baking soda reduces acidity in dough which allows cookie to brown in the oven whereas baking powder creates fluffier and lighter cookies.

Sugar: Brown sugar or honey creates chewier cookies than white sugar. Lowering sugar amount will make the cookies puffier.

Eggs and liquids: Eggs create puffy cake like cookies. Using a couple tablespoons of other liquids will cause cookies to flatten and become crispier. Yolks allow crisper texture whereas egg whites cause dryness. To reduce the dryness of egg whites, add extra sugar.

5. Know how other items affect your cookies:

Set your oven and make sure it is at the set temperature before putting your cookies in the oven. If you do not, this can cause your cookies to cook unevenly and mess up the cooking times.

Chilled dough will hold its shape better. Dough should be chilled if using shape cutters.

Different baking sheets offer different results. Those that are thin can cause the bottoms to brown faster and you end up with burnt bottoms. Insulated pans or semi-thick rimmed baking sheets (jellyroll pans) are the best for evenly cooking cookies.

Use solid sticks of butter, not tub butter (whipped butter).

6. Lastly, know create your desired effect by doing one or all of the following:

Flat: use all butter, use all purpose flour or bread flour, increase the sugar, add liquid, or bring dough to room temperature.

Puffy: Use shortening, reduce the fat used, add egg, decrease sugar, use cake or pastry flour, use baking powder, or refrigerate dough.

Chewy: melt butter before adding to sugars, remove from oven a few minutes early, use brown sugar as a sweetener, or let cookies cool on pan before moving to cooling rack.

Crispy: use all butter, use white sugar, use egg yolks instead of whole egg, bake completely, or move to cooling rack.

Tags: your cookies, baking powder, like cookies, room temperature, Bake Perfect, Bake Perfect Cookie

Make Baking Soda Biscuits

It's hard to beat the taste of steaming hot baking soda biscuits fresh out of the oven, slathered with a little fresh butter, honey or homemade jelly. Baking soda biscuits are light as a feather and surprisingly simple to make. This recipe makes 2 dozen flaky biscuits.

Instructions

1. Preheat the oven to 450 degrees F.

2. Mix the flour, baking soda, baking powder and salt in a large mixing bowl, stirring until the ingredients are blended.

3. Use your fingers to combine the butter and margarine into the dry ingredients until the mixture resembles crumbs. Create a well in the center of the crumbs with a large spoon and pour the chilled buttermilk into it. Stir the mixture just enough to make a sticky dough. Don't over-stir, because this will make the biscuits tough.

4. Place the biscuit dough on a floured surface and sprinkle some flour on top. Fold the dough over several times, and press until it's about an inch thick.

5. Cut out the baking soda biscuits with a 2-inch biscuit cutter or the open end of a glass.

6. Put the biscuits on an ungreased baking sheet so that they're just barely touching.

7. Bake the baking soda biscuits until they're tall and light golden brown, about 15 to 20 minutes.

Tags: soda biscuits, baking soda biscuits, baking soda, baking soda

Buy Roasting Turkeys

Thanksgiving is the most popular time of the year to purchase turkeys for roasting. Choose between a fresh or frozen turkey for roasting. Other things to consider are the type of bird and whether additives have been used. A proper pan, steady oven and marinades can produce a delicious, golden turkey. Read on to learn buy roasting turkeys.

Instructions

1. Determine what size turkey is needed to produce enough servings for each person. A general rule is 1 lb. per person. Turkeys usually range from 6 lbs. to 20 lbs., although larger birds may be found.

2. Determine whether the turkey should be fresh or frozen. USDA guidelines allow even fresh turkeys to be previously frozen. Fresh turkeys should be cooked within two days after the "Sell by" date stamped on it.

3. Determine what type of turkey should be purchased. Turkeys labled "Young Turkey" are generally the best for roasting. Heritage turkeys are a line of turkey stock dating back generations. Free range turkeys are supposed to be turkeys that have room to roam in their setting, but this may not always be true. Organic turkeys are labeled "Certified Organic." Wild Turkey has a gamy taste and can be quite expensive.

4. Choose a turkey that is free of artificial flavoring injected into the bird if marinating is desired. Create a brine or marinade that can cover the entire turkey and soak it overnight in the refrigerator.

5. Defrost a frozen turkey in the refrigerator. Twenty-four hours is needed to defrost each 5 lbs. of turkey. A 20 lb. turkey would need four days to defrost.

6. Try this simple method for roasting turkey: Smear butter over the turkey breasts and place in pan breast side up. Cover loosely with foil, and place in a 350 degree F oven. Roast for 90 minutes for a small-to-medium sized bird. Increase oven temperature to 400 degrees and remove foil. Continue cooking until the internal temperature reaches 170 degrees F.

Tags: Determine what, fresh frozen, frozen turkey, turkey should

Make Delicious Treats Out Of Bisquick

Bisquick baking mix has been a staple in most kitchens for many years, and is useful in a nearly endless number of quick and easy recipes. Bisquick is especially convenient for tasty treats that can be whipped in just a few minutes.

Instructions

Quick Bisquick and Raisin Treats

1. Preheat the oven to 425 degrees.

2. Mix the Bisquick, sugar, milk, raisins and vanilla extract together in a mixing bowl and stir until the mixture is well blended.

3. Drop the large spoonfuls of the dough on a non-stick cookie sheet.

4. Bake the Bisquick and raisin treats for 15 minutes, or until golden brown.

Bisquick With Chocolate Chips

5. Preheat the oven to 275 degrees.

6. Combine the brown sugar, granulated sugar and egg in a large mixing bowl.

7. Stir in the Bisquick, chocolate chips and nuts.

8. Drop the dough by rounded spoonfuls on an ungreased baking sheet, leaving about 2 inches between the cookies. Use the back of a large spoon to slightly flatten the cookies.

9. Bake the cookies for 8 to 10 minutes, until they turn golden brown. Remove the cookies from the baking sheet and place them on a rack to cool.

Tags: baking sheet, golden brown, minutes until, mixing bowl, oven degrees, Preheat oven, Preheat oven degrees

Buy A Skillet

Investing a little extra time in choosing the right skillet to buy saves you from making a bad choice you have to suffer with for a while. Higher prices don't always translate into superior cooking performance. Professional cooks report equally good cooking results with skillets bearing moderate prices. Just keep the tips mentioned below in mind when you buy your next skillet.

Instructions

1. Look for a skillet that does not have an interior non-stick surface coating. Skillets must brown meats and poultry well enough to form what chefs call "fond," the crispy bits remaining in the pan that form the basis for tasty sauces. Non-stick skillets do not produce this fond.

2. Make sure the skillet has flared rather than straight sides. Pans with straight sides are used to saute vegetables and other ingredients. Only flared-sided pans qualify as traditional skillets.

3. Measure the skillet to be sure its diameter measures 12 inches. Smaller skillets are not large enough to hold a man-sized steak. Skillets with 12-inch diameters are not heftier in price and contain just enough interior surface to brown all pieces from a cut-up chicken in one layer.

4. Prefer the skillet without "clad" construction. Clad-style skillets contain many layers of metal inside the sides as well as the bottom of the skillet. These extra layers cause the price of the skillet to skyrocket without improving the skillet' performance.

5. Choose skillets weighing no more than three to four pounds. Heavier-weighted skillets make handling difficult. If you buy lighter skillets, they don't brown foods adequately.

6. Buy the skillet with stainless steel handles that remain cool. You don't want to grope for heat-resistant gloves every time you need to handle the pan for turning or flipping ingredients.

Tags: straight sides

Buy Oxtail

At one time oxtail actually lived up to its' name. It was the tail portion taken from oxen. When beef cattle became more plentiful than oxen, beef tails became the substitute, but retained the original name. A bony, but juicy, part of the cow, oxtail makes a hearty broth or stew. It can be a challenge to find and buy at the grocers, so here are a few tips.

Instructions

1. Look for pre-packaged oxtails at your local market. These will be in the meat section and are usually pre-sliced. If you don't see them on the shelf, ask the butcher if they have them or can order them for you.

2. Try one of the specialty food stores if you have no luck at the local market. ey tend to have more exotic choices in all products including meat. They usually have a butcher knowledgeable in these items.

3. Call a local meat market. They tend to have any cut of meat you are looking to buy, but these markets ar not found in all areas.

4. Choose fresh oxtail if available. Buy the whole tail and have the butcher slice it for you in 1 to 2-ich slices.

Tags: have butcher, local market, tend have

Cut In Shortening

Cutting in shortening is a crucial step in many baking recipes, especially pie dough - it's the technique that helps ensure flakiness. Cutting in is easy, but some ways are better than others.

Instructions

1. Make sure the shortening is chilled but not too cold. You should be able to mold it with your fingers.

2. Mix the dry ingredients, including flour, according to your recipe.

3. Cut the shortening into large chunks.

4. Add the shortening all at once to the dry ingredients.

5. Mix the shortening with your fingers so that each piece gets coated with dry ingredients.

6. Scoop up some of the coated pieces and loose flour. Rub the shortening pieces through your fingers, breaking them into smaller pieces.

7. Repeat step 6 until the mixture is loose and crumbly and resembles coarse meal. Different-sized pieces of shortening, plus a small amount of loose flour, create the ideal texture, especially for piecrust.

8. Continue with your recipe.

Tags: with your, your fingers, loose flour, with your fingers, your recipe

Make A Hotdog Octopus

It's easy to turn ordinary hot dogs into fun octopus hot dogs. All it takes is a little careful cutting. They're fun to serve at parties or just to perk up a regular meal for your kids. Serve it on a bed of vegetables disguised as seaweed. Kids may even eat their vegetables. Read on to learn more.

Instructions

1. Cut an uncooked hot dog in half lengthwise. Stop cutting when you get an inch away from the end of the hot dog.

2. Turn the hot dog about half-way towards you. Cut again in the same direction. Stop about an inch from the top. The hot dog will now be cut into four equal slices, with an inch of whole hot dog at the top.

3. Repeat the cuts two more times by rolling the hot dog toward you and carefully cutting lengthwise. The hot dog should have eight slices that look like legs.

4. Boil a pot of water. Cook the hot dog according to the directions on the package. The cut slices will curl as they cook. Don't cook too many hot dogs at once. They may tangle.

5. Remove the hot dog from the pan. Place it on top of a bed of vegetables, spinach or pasta. It should look like an octopus resting on a pile or coral or seaweed.

6. Add "eyes" with ketchup or mustard to the uncut portion of the hot dog (the head of the octopus).

7. Purchase an "Octodog" to make creating future hot dog octopi easier. Just place the hot dog on the Octodog and gently push down. The Octodog does all the cutting, and even adds eyes.

Tags: look like

Identify Chestnut Trees

Chestnut trees are found in Europe, China, Japan and America. All four species can be found in the United States with the American chestnut or American chestnut hybrids being the most common. Hybrids are produced when American chestnuts are crossed with European, Chinese or Japanese chestnuts. In the 1900s chestnut blight was brought from Asia to the United States. Our native chestnuts have no resistance to chestnut blight and have been disappearing from forests and yards. Scientists are working to find a hybrid that is resistant to chestnut blight but still retains the characteristics of our native chestnut. American chestnuts are native to the northeastern United States from Maine to Georgia and are best known for growing along the Adirondack trail.

Instructions

1. Step back and examine the entire tree. Look for upright growing branches on slender trunks with the limbs restricted to the top 1/2 to 1/3 of the tree.

2. Examine the top of the leaves. American chestnut leaves are pendulous, light green and matte or dull rather than shiny or waxy and very thin. Leaves are canoe shaped (pointed or lance shaped at the tip, wider in the middle, and acute where they attach to the stem) and can be 5 to 10 inches long. Leaves are short-stemmed and prominently veined, with coarse marginal teeth.

3. Examine the underside of the leaves. The underside of American chestnut leaves are speckled with lighter colored dots. Long "hairs" can be found growing sparsely out of the midrib. Both the dots and hairs can be seen without the aid of a magnifying glass.

4. Examine the twigs. Twigs are new growth and will be slender, reddish tan to reddish brown colored, with smooth bark.

5. Look for the buds in early spring rather than the leaves. American chestnut buds are smooth, typically 6 millimeters long, taper to a point, and are longer than they are wide. Buds are the same reddish brown as the twigs. They stick out from the twig at an angle and grow asymmetrically along the twig.

6. Look for groups of cylindrical pale yellow to light tan catkins in June that are the same size or slightly longer than the leaves.

Tags: American chestnut, chestnut blight, United States, American chestnut leaves, American chestnuts, chestnut American

Make A Cold Cut Platter

A cold cut platter makes for a nice "serve yourself" set-up at your next party.

Cold cuts are also known as lunch meat, deli meat and sandwich meat. Anything that has to be sliced and can be found on a sandwich, including cheeses, are considered cold cuts. A cold cut tray also is known by several names, including deli platter and party tray. These trays are a great addition to any party or function because they allow guests to serve themselves unhindered. An attractive party tray says a lot about the host and can go a long way toward making your event more memorable.

Instructions

1. Obtain a nice dish for your cold cut platter. Select a large white rectangular or oval platter with no designs on the plate.

2. Layer the bottom of the platter with lettuce, such as Romaine or Bibb. Cover the bottom completely, leaving about 1 inch uncovered all the way around.

3. Calculate how many cold cuts you need and of what variety. For example, a party of 10 guests requires 2 lbs. of meat and cheese. Choose a variety of deli cuts, purchasing twice as many meats as cheeses. For example, select 1/2 lb. each of roast beef, ham, turkey and salami, along with 1/2 lb. each of Swiss and American cheeses.

4. Layer the meat on the tray. Position the meat in the four corners for a rectangular tray. Fold the meat slices by rolling them like cigars and placing them vertical to the long side of the platter. Leave about an inch of space between meats. Layer the slices of cheese in the middle between the meats. Leave an inch of space between the cheeses and the meats.

5. Place small pieces of fruit between the cold cut sections, if desired. Choose fruits such as red and green grapes, raspberries, blueberries, blackberries or dates.

6. Set the platter in an easily accessible location. Set napkins, tongs, appetizer plates, small slices of bread or crackers, and condiments such as mayonnaise, mustard, ketchup and pickles, near the platter.

Tags: about inch, also known, between meats, cold cuts, cold platter, inch space, inch space between