Smoke A Turkey Breast In A Big Green Egg

Before cooking your turkey breast in the oven, consider grilling it in the Big Green Egg. The Big Green Egg is a Kamado-style ceramic cooker that doubles as a grill and smoker. The cooker gets its name from its size and shape. The green ceramic helps maintain a constant temperature, and adding additional charcoal is not necessary when cooking for an extended length of time. Before you can begin to smoke the turkey breast, it is essential that you begin to prepare it at least 12 hours in advance.

Instructions

1. Wash the turkey breast under cold water. Pat the turkey with paper towels to dry.

2. Combine apple juice, water, and salt in a large container.

3. Place the turkey breast in the brine solution. Allow the breast to soak for at least 12 hours, but no longer than 24 hours. It may be necessary to weigh the turkey breast down with a plate to keep it immersed in the brine solution.

4. Remove the turkey breast from the brine solution. Pat the turkey dry with paper towels.

5. Brush olive oil over the turkey. Rub salt and pepper all over the turkey breast.

6. Preheat the Big Green Egg for 325 degrees Fahrenehit. The turkey breast will need to cook 30 to 40 minutes for each pound. Allow the charcoals to burn down for 30 minutes.

7. Add the soaked wood chips to a smoker box and place in the Big Green Egg. Allow the Big Green Egg to begin smoking before you add the turkey breast.

8. Place the turkey onto the Big Green Egg. Place the cavity side of the turkey breast face down. To prevent scorching the turkey breast, consider cooking it on a V-rack indirectly in a roast pan.

9. Close the lid on the Big Green Egg. Maintain a constant temperature of 325 degrees Fahrenheit. If it becomes hard to maintain the temperature, open up the dampers on the Big Green Egg or open the lid to release the heat. The turkey breast will be finished cooking around 3 to 4 hours, depending on its size.

10. Check the temperature of the turkey breast with a digital thermometer. The temperature must read at least 165 degrees Fahrenheit.

11. Remove the turkey breast from the Big Green Egg. Allow it to cool for 15 minutes. Use a sharp knife to remove the bone from the breast.

Tags: turkey breast, brine solution, breast from, breast will, constant temperature, degrees Fahrenheit, Green Allow

Cook A Pork Loin Fillet

Pork fillets can be fried or baked.

The pork loin fillet is considered to be the best cut of pork and can be very simple to make and cook. The fillet can be cooked whole, stuffed or butterflied. Each method is simple and can range from pan frying to baking. Since the fillet is generally thicker than a regular pork chop, braising the pork fillet while it cooks will help keep the meat moist and flavorful.

Instructions

1. Trim excess fat, if any, from the loin fillet. Heat oil in the skillet or Dutch oven until hot.

2. Sprinkle the lemon pepper or other seasoning over the fillet. Dust evenly with paprika.

3. Sear loin fillets on both sides until evenly brown. Add water to half the thickness of the fillets.

4. Bring to a boil, then cover and turn down the heat to a low simmer. Allow to cook 45 minutes to an hour.

5. Remove the fillets from the skillet and serve. If desired, add flour to the seasoned water mixture in the pan and stir until thickened for gravy.

Tags: loin fillet

Christmas Party Food For Kids

Christmas Party Food for Kids

A Christmas party is a time for fancy chocolates, prime rib and other extravagant treats. The truth, however, is that kids aren't really interested in fancy foods. Kids want party foods that are fun. They want treats that are festive. There are a number of festive but fun foods to serve to kids at a Christmas party.

Snack Mixes

Snack mixes are especially great for kids because they can be made fun and festive. For example, a sweet and festive snack mix might combine caramel corn, red and green candy-coated chocolates, white chocolate coated pretzels and peanuts. Snack mixes can be completely customized with the kids' favorite snacks.

Cupcakes

Quite possibly the ultimate kids' party food, cupcakes can be purchased from a local bakery or made at home. They even can be turned into a party activity by allowing kids to decorate their own cupcakes. If time is short, purchase cupcakes with simple frosting and then purchase candy for the kids to add themselves.

Decorated Sugar Cookies

Almost everyone's childhood memories include baking cookies. Even those who aren't good at baking can include the kids in the cookie baking experience. Just purchase sugar cookie dough, frosting and decorations. Bakeries also sell plain sugar cookies that can be decorated at home.

Savory Finger Foods

A Christmas party can't be loaded with only sweet treats; there should be some foods that offer nutrition. One food that kids simply can't resist is chicken fingers. You can purchase these frozen and then bake them, or you can dredge chicken tenderloins in egg whites and seasoned bread crumbs, and bake them. Either way, kids love them.

Pigs in a blanket is another fun and savory Christmas party food. These couldn't be any easier to make. Simply take cocktail sausages, wrap them in biscuit or crescent roll dough and bake them until golden brown. Serve with mustard or ranch dressing, and they're a hit.

One more idea is to make sandwiches and use hollow Christmas cookie cutters to cut the sandwiches into fun shapes. The sandwiches even can be decorated by applying a thin layer of mayonnaise and sprinkling on spices and herbs, such as paprika or parsley.

Tags: bake them, Christmas party, Christmas Party Food, Food Kids, foods that, party food

Non Alcoholic Margarita Recipes

Non-alcoholic margaritas, also called virgin margaritas, taste just as wonderful as the full-alcohol versions. Because they contain no alcohol, they are fun to enjoy anytime and there's no limit to how many you may drink. The trick to making good virgin margaritas is to replace the alcohol with an equivalent volume of another base that will still provide an authentic margarita taste.

Frozen Virgin Margaritas

Serves four

2 tbsp margarita salt

1 lime wedge

1 can, 6-oz size, frozen limeade, thawed

¼ cup orange juice

3 cups ice cubes

Blend the limeade, orange juice, and ice cubes in a blender on high speed until the ice cubes are crushed. Moisten the rims of four margarita glasses with the lime wedge; dip rims in the margarita salt. Pour contents of blender into the glasses.

Virgin Margarita

Serves one

½ oz lime juice

½ oz orange juice

1½ oz sour mix

Margarita salt

Moisten rim of margarita glass and dip in salt. Fill glass with crushed ice. Mix the remaining ingredients in a cocktail shaker and pour into glass.

Frozen Strawberry Virgin Margaritas

Serves four

10 ice cubes

1 lb fresh or frozen strawberries

¼ cup lime juice

½ cup orange juice

2 tbsp sugar

Additional sugar for dipping glasses

Use one of the strawberries and moisten the rims of the glasses. Dip glasses into sugar and set aside. Put all ingredients into blender and mix on high speed until the ice cubes are crushed. Pour into sugar-rimmed glasses.

Virgin Mango-Lime Margarita Slushies

2 ripe mangos, peeled and pitted

1 cup lime juice

½ cup sugar

1 cup orange juice

1/2 cup water

2 cups ice

Moisten the rims of four glasses, dip in kosher salt, and set aside. Place all ingredients in a blender and puree. Pour into glasses.

Virgin Pomegranate Margaritas

Serves two

1 wedge of lime

1 oz margarita mix

1 oz lemon-lime soda

3 oz pomegranate juice

Moisten rim of glass with wedge of lime and dip in salt. Fill glass with crushed ice. Mix the remaining ingredients in a cocktail shaker and pour into glass.

Hint

The easiest way to make salt- or sugar-rimmed glasses is to pour the salt or sugar onto a saucer. Shake the saucer a little to spread the salt or sugar out evenly. Shallow, wide-rimmed glasses work best for margaritas.

Tags: orange juice, glass with, glasses Virgin, lime juice, Margaritas Serves, blender high

Make Chili Rellenos Casserole

Mexican food night at your house will be a hit with a Chili Rellenos casserole. Traditionally, Chili Rellenos is served using poblano peppers stuffed with cheese and meat, coated with a batter, and then deep-fried. This casserole recipe allows you to enjoy the spicy taste of Chili Rellenos without using a complicated recipe. Fix some tonight and start a fiesta in your kitchen.

Instructions

1. Prepare chiles by slicing them lengthwise into strips and removing the seeds. Run under cool water to rinse. Chiles come in different degrees of hotness, so choose a level appropriate for your family's taste buds.

2. Create the batter by combining the eggs, beaten in advance, with the milk, flour and pepper. Mix well.

3. Place chiles in a casserole dish, along with the grated cheese. Make sure to coat the pan with oil before using to prevent your casserole from sticking. Cover the layers of chiles and cheese with the batter.

4. Bake Chili Rellenos at 325 degrees for 30 minutes or until the top coating is turning a light brown color.

5. Pour tomato sauce over the top of the casserole and continue cooking an additional 15 minutes.

6. Remove the Chili Rellenos casserole from the oven. Sprinkle a little Monterey Jack cheese over the sauce for extra gooey-ness. Let the casserole cool for 5 minutes, cut, and serve.

Tags: Chili Rellenos, casserole from, Chili Rellenos casserole, Rellenos casserole, with batter

Make Cauliflower "Mashed Potatoes" As A Low Carb Substitute For High Carb Mashed Potatoes

Select firm heads of cauliflower free of disoloration.

Pureed cauliflower's consistency, texture and visual resemblance to potatoes make it a viable alternative to mashed potatoes. Although the practice of eating low-carbohydrate foods took hold in the U.S. as diet regimens expounding its benefits gained popularity, low-starch vegetables prepared in the manner of mashed potatoes has been an integral part of many world cuisines, most notably French. "Chou-fleur puree," or pureed cauliflower, was featured in 1938 in the first edition of "Larousse Gatronomique" -- debatably the magnum opus of France's then-greatest culinary minds -- and its classic preparation doesn't need modification to fit into a low-carb lifestyle.

Instructions

1. Rinse the cauliflower and cut into florets. Discard any discolored portions. Place the florets in a stockpot and cover with cold chicken stock (about 1 qt.).

2. Taste the stock and adjust seasoning as needed with kosher salt. The saltiness of the stock indicates how the cauliflower tastes upon cooking.

3. Heat the oven to 250 F. Bring the stock to a boil and cook the cauliflower until tender, about 6 minutes. Drain the florets and arrange them in an even layer on a sheet pan lined with parchment paper.

4. Roast the cauliflower in the oven until dry, about 5 minutes. Transfer the cauliflower to a food processor and add 1 tbsp. sour cream, 3 tbsp. unsalted butter and, if desired, 3 tbsp. grated Parmigiano-Reggiano. Puree until smooth and transfer to a mixing bowl. Add additional stock if needed to reach the desired consistency.

5. Season the pureed cauliflower to taste with kosher salt and freshly ground black pepper. Finish with 1 tbsp. fresh chopped chives or parsley.

Tags: about minutes, kosher salt, Mashed Potatoes, pureed cauliflower, with kosher, with kosher salt

Make Chocolate Covered Pretzels

It doesn't matter if chocolate covered pretzels are made from dark chocolate or white chocolate, the result is a sweet and salty combination that will make your mouth water. Chocolate covered pretzels are surprisingly simple, so there's no excuse not to make plenty.,

Instructions

Chocolate Covered Pretzels

1. Melt the paraffin wax or shortening with the milk chocolate chips in the top of a double boiler. Stir the mixture until it's completely melted.

2. Remove the mixture from the heat, but leave it over the hot water.

3. Dip the pretzels in the warm mixture one by one, letting the excess chocolate drip back into the pan.

4. Lay a sheet of waxed paper on a cookie sheet.

5. Place the chocolate covered pretzels on the waxed paper, and chill them in the refrigerator until they set up.

White Chocolate Covered Pretzels

6. Place the white chocolate squares in the top of a double boiler over simmering water until it melts, stirring constantly.

7. Dip the pretzel twist halfway into the melted white chocolate, covering half of the pretzel. Roll the pretzel in chopped nuts or candy sprinkles, if desired, and lay the them on waxed paper.

8. Continue the process until you have used all of the melted white chocolate, and put the pretzels in the refrigerator to chill until they harden.

9. Store the pretzels in a sealed container,.

Tags: white chocolate, Chocolate Covered, waxed paper, chocolate covered, Covered Pretzels, covered pretzels, double boiler

Make An Applesauce Cake

Applesauce cake is easy to make and takes lees than two hours to cook. Make a sugar-free applesauce cake by using a sugar substitute and sugar free applesauce. This recipe was designed with original applesauce, try a flavored applesauce such as cinnamon, cherry or orange to create a different tasting cake. Read on to learn more.

Instructions

1. Preheat the oven to 350 degrees.

2. Mix the flour, baking soda, sugar, salt and cinnamon.

3. Sift the mixture into a fine powder.

4. Add the applesauce, eggs, oil, raisins and vanilla.

5. Stir the ingredients until combined.

6. Grease and flour the cake pan.

7. Place in the oven and bake for 1 hour.

8. Check the cake to see if it is done. Stick a toothpick in the middle of the cake. If the toothpick comes out clean, the cake is finished. If the toothpick still has cake stuck to it, cook it for an additional 10 minutes and then check again. Repeat until the cake is cooked all the way through.

9. Remove the cake from the oven and let it cool.

10. Turn the pan upside down on a cake plate to remove the cake.

11. Spread the vanilla icing over the top of the cake.

12. Slice an apple and spread it over the top of the applesauce cake for decoration.

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Cook Walleye By Broiling

Walleye is a popular a game fish, and it is delicious broiled.

Walleye pike, a popular game fish, is native to Canada and northern parts of the United States. Walleye is not only a challenge for anglers, it is also delicious. It is a mild white fish with a flaky texture. Walleye is very versatile and can be pan fried, deep fried, or baked. One of the easiest ways to prepare walleye is broiling.

Instructions

1. Combine the lemon juice, olive oil, parsley and thyme to make a marinade. Place the walleye fillets in the shallow pan and pour the marinade over them. Turn the fillets a few times to coat them in the marinade. Place the pan in the refrigerator for 30 minutes, turning the fillets occasionally.

2. Preheat the broiler. Place the walleye fillets on the broiling pan skin side down. With the pepper grinder set at coarse grind, crack some black pepper on top of the fillets.

3. Broil the fillets four to six inches from the burner. Most fillets will take eight to 10 minutes to broil. Keep a close eye on the fish, though. It can very easily be overcooked. The fish is done when it is light brown and can be flaked easily with a fork.

Tags: game fish, marinade Place, Place walleye, Place walleye fillets, popular game

Ideas With Popsicle Sticks

Popsicle sticks are inexpensive and have a number of uses when it comes to arts and crafts. The sheer number of things you can make with the sticks is amazing. The projects make something new and different from an ordinary item and most of the projects only require glue and paint.

Place Cards

Turn Popsicle sticks into place cards for your next party or event. These are especially popular during the holidays, when you have a lot of family and friends coming over. Start by laying two Popsicle sticks on a flat surface and angling the sticks. The tops should touch, with the bottoms apart, to make a stand for your place cards. Apply a dollop of glue to the two sticks and lay another stick flat across the top. Add two more dollops of glue to the sticks and lay down another one. At the end, you should have five sticks laying horizontally and two sticks at an angle behind. Attach a half-stick at an angle to the back of your place card with more glue, creating a tripod to provide more stability and help it stand up. Write the name of each guest on the sticks once dry and decorate as you like.

Candy Plants

Make your own candy plants from Popsicle sticks, glue and miniature candy bars. Decorate small terracotta planters with paint and cover with a spray sealant to protect against water and other types of moisture. Insert a small amount of floral foam, cut to the right size. Paint your Popsicle sticks with green paint, to make the stems of your plants. Once the paint dries, add a small amount of glue to the top and push your miniature candy bar onto the glue. Repeat to make several types of plants. After your paint dries, push the ends of the stems into the floral foam, making your plants different sizes.

Stick People

Craft stick people from your Popsicle sticks and other decorations. This is an easy idea that appeals to people of all ages. Use markers to draw a face on one end of your Popsicle stick. Wrap different pieces of fabric around the sticks for clothing. Tie a small piece of ribbon around the stick to hold the clothing in place or apply a small amount of glue on the back of the stick and press the fabric down on the glue.

Tags: Popsicle sticks, small amount, your Popsicle, your Popsicle sticks, amount glue, floral foam

Cook And Serve Shad Roe

Enjoy shad roe in the spring.

In the spring when the daffodils and forsythia are in bloom, look for shad roe at your local fish market. The shad live in the ocean but return to the place of their birth in inland waters to spawn. A gourmet delicacy, shad roe is available for a brief time in spring and is usually gone by the end of the first week in May. The rivers of the East Coast are favorite spawning grounds for shad, as is the Columbia River in the West.

Instructions

1. Pour three cups of white wine in a poaching pan and simmer over low heat.

2. Carefully place the lobes of roe in the white wine without breaking the sacs that enclose them. Shad roe has a delicate flavor; to preserve it, the roe must be handled gently.

3. Simmer the roe for four minutes in the white wine.

4. Put bacon in fry pan and cook it together with some chopped onions.

5. Remove the bacon and onions from the fry pan and drain half of the bacon grease.

6. Add butter to the fry pan together with the shad roe.

7. Brown the roe on each side for three minutes.

8. Salt and pepper to taste before serving the roe with a garnish of bacon and a side of onions.

Tags: white wine, together with

Use A Barrel Smoker

A barrel smoker has a barrel-shaped cooking chamber, an offset firebox with a damper and an upturned elephant trunk-like chimney with a damper. The whole thing looks a bit like a steam engine. Cooking is done using indirect heat and smoke. Similar to barbecuing, the food is placed in the cooking chamber, with the fire in the firebox. The dampers are used to control the temperature.

Instructions

1. Season the interior steel. Brush all interior surfaces with vegetable oil, then build a small fire on the grate inside the firebox and sustain the fire for two hours. This will help prevent corrosion.

2. Soak your choice of well-seasoned wood chunks in a bowl of water for an hour or so. Your choice of wood will depend on the type of food you're cooking. Use hickory and mesquite for long-smoking red meats and lighter alder for fish.

3. Position cooking grates in the cooking chamber and a fire grate in the firebox. Build a fire on the grate in the firebox using easily charcoal briquettes and lighter fluid. Keep all lids and dampers open until the fire is established. Allow ample time to burn off the fluid. Add some wood chunks to the fire before closing both lids. You'll start to see smoke.

4. Adjust the dampers; close the dampers to decrease the temperature, and open them to increase it. The temperature change can take several minutes, so be patient. Once you've got the temperature you want, it'll remain pretty constant. Add wood from time-to-time.

5. Add the food to the cooking chamber. Remember that indirect cooking can take considerable time. A hickory-smoked pork shoulder can take eleven hours; cook the pork for five hours at 225 degrees F, then wrap it tight with foil and cook it for another six hours at 200 to 225 degrees F.

Tags: cooking chamber, fire grate, fire grate firebox, food cooking, grate firebox, hours degrees

For How Long Should You Decant Wine

The practice of decanting wine reaches back to the days when wine was poured from barrels and would contain significant amounts of sediment, consisting of yeast, grape skins, or other organic materials, which would be unpleasing to the eye or even have a poor taste. Due to today's filtration systems, decanting wine is not needed to remove sediment in younger wines, but still is helpful in enhancing the wine's flavor.

Determine Age

In order to best identify how long the wine should be decanted, first evaluate how old the bottle of wine is. Bottles of wine that are more than 10 years old often have sediment, and therefore should be decanted slowly, then left to "breathe" for a longer period of time than new wines.

Newer wines (less than 10 years old) should be poured quickly and are typically left to decant for a shorter period of time.

Decanting Aged Wines

If the bottle of wine you will be opening has been previously stored horizontally in a wine cellar, first let the bottle stand up for at least two hours to help sediment settle to the bottom. Next, hold up the bottle to a lamp or candle in order to pinpoint the areas in which sediment has formed.

Uncork the wine, then slowly pour it into the decanter, taking care to avoid the sediment from escaping the bottle. If you see sediment in the bottle's neck, cease pouring. The last third of the bottle is more likely to contain sediment, so it is important to pay careful attention during this part of the pour. Avoid decanting the last portion of the wine, leaving about a half cup in the bottle.

For maximum results, you should decant the wine for at least an hour before drinking, but never more than eight. Because the wine had been bottled for an extended period of time, it will require more time to release flavors into the air. However, if the wine decants for too long, it will oxidize, and the flavor will more closely taste acidic or like vinegar.

Decanting Young Wines

Because young wines have not been bottled as long, and likely have gone through a filtration process that removes most sediment, the wine should be decanted for a shorter amount of time.

The wine should be poured into the decanter quickly, splashing the wines on the sides of the decanter in order to release the aromas. Then, the wine should be left to settle for at least 30 minutes (an hour at the most) in order to reach optimal taste levels.

Tags: wine should, period time, should decanted, been bottled, bottle wine

Compost Shrimp Shells

Shrimp shells are good for compost.

Shrimp shells, like other shellfish, are useful in compost. The shells contain compounds that feed bacteria and fungi which, in turn, helps the soil to break down. When used in a potato patch, the compounds in shrimp shells can destroy hatching eggs of nematodes, which can damage the plants and destroy the crop. Shrimp shells can be composted either raw or cooked.

Instructions

1. Collect the shells from peeled shrimp in a compost bucket or a bowl with a tight fitting lid until you can take the shells outside. You can include the tails and heads also.

2. Dig a 12-inch hole in your existing compost pile. If your pile is not deep enough to do this, shovel a hole as deep as possible.

3. Place the shrimp shells in the hole and cover with the removed compost.

4. Continue to add both green and brown yard waste along with kitchen scraps to the pile, turning the pile every month.

5. Allow the compost to season for at least one year before using it in your garden spaces.

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Buy Decorative Vinegar Bottles

Buy Decorative Vinegar Bottles

Making your own herbal vinegar at home is quite easy, and putting it in a decorative bottle adds a special touch. These bottles of vinegar make nice gifts, and some people have even started home businesses by selling it. Decorative bottles come in everything from your basic bottles to ones that are more elaborate. Which one you choose to use will be up to your own personal preference.

Instructions

Tips on Buying Decorative Vinegar Bottles

1. Consider what type of bottle you want to use to store your vinegar in. You can use empty vinegar bottles from home, bottles with a screw-on cap or bottles that seal with a cork. Also, consider how much vinegar you will be making so you know how many bottles to purchase.

2. Check in your local craft stores. They usually have a selection of bottles that you will be able to use to store your vinegar.

3. Check online at bottle manufacturing companies. They should offer a wealth of different styles of bottles to choose from. There might be a minimum quantity you will have to purchase, though.

4. Look at auction sites such as ebay to see if anyone is selling decorative bottles with tops. You should be able to run into a good deal at such sites.

5. Search local flea markets for stands that are selling bottles. You'll be able to barter with the owner and possibly reel in a good deal on the bottles.

6. Ask your friends who make vinegar where they purchase their bottles. They will probably be able to give you good leads on where to find them.

Tags: Decorative Vinegar, Decorative Vinegar Bottles, Vinegar Bottles, bottles that, bottles with, good deal

Compare Packaged Rice Mixes To Homemade Rice Dishes

Rice

Making homemade dishes is almost always healthier than pre-packaged or restaurant purchased foods. Why? Because you can control what you put in it. Rice is one of those items. Find out compare packaged rice mixes to homemade rice dishes for a healthier you.

Instructions

Compare Packaged Rice Mixes to Homemade Rice Dishes

1. Take a trip to your grocery store.

2. Find the aisle with the rice.

3. Pick up a box of pre-packaged rice mix (it does not matter which one) and a box or bag of plain white or brown rice.

4. Turn the boxes/packages around to the back or side and read the labels.

5. First, look for sodium on the pre-packaged label. It is a lot, especially for those on a low-sodium diet and/or those with high blood pressure. Also, consider how much sodium you would consume if you had more than one serving, which many of us do! Now, look at the plain rice label. It says zero or hardly any. See the big difference? No one needs as much salt as they put in pre-packaged mixes!

6. Now, look at the pre-packaged label again. Check for trans fat. If it says zero, it may still have it. How? If a product contains less than a half a gram of trans fat, companies are not obligated to put it on there. So how will you know? Easy! Check the list of ingredients. If it lists any of the following, trans fat are there: hydrogenated or partially-hydrogenated. Trans fats are the worst kind of fat for your body, unlike unsaturated fats, which are the healthy kind.

7. Here is enjoy healthy rice. Buy the plain white or brown rice (brown is better) and add your own healthy ingredients, such as no salt peas, corn or tomato. Try making it with just seasoning and no salt (or add just a tad of salt at the end). Seasonings to try: cumin, tumeric, onion, garlic, saffron, etc.

Tags: brown rice, Compare Packaged Rice, Homemade Rice, Homemade Rice Dishes, Packaged Rice, plain white

Make Chicken And Rice Casserole

You just got home from a long day at work, and you want something easy for dinner. Chicken and rice casserole is one of the easiest things to make. Once you put it together, throw it in the oven and forget about it for an hour.

Instructions

Make Chicken and Rice Casserole

1. Cook the rice. You can cheat and use the rice that comes in the perforated bags and throw it in the microwave, to make things really easy. As the rice is cooking, slice the chicken breasts one inch strips. Cut the onion in half and out of the half, cut six or seven narrow slices (against the grain, so when you take it apart, you have a half of an onion ring). Heat a bit of oil in a frying pan.

2. Once the oil is hot, throw the chicken and the onion in the pan. Season to taste with salt, pepper, Cajun seasoning, onion powder and garlic powder. Flip the chicken and onions constantly, cooking until the outside is lightly seared. Mix the rice and mixed vegetables together.

3. Put the seasoned chicken in the bottom of a casserole dish. Mix both soups together and add one can of milk. Season with salt and pepper. Mix well. Pour one third of the soup mixture over the chicken. Add half of the rice and vegetable mix. Pour 1/3 of the soup mixture over the vegetables. Add the rest of the rice and vegetable mix. Pour the rest of the soup mixture over the top.

4. Bake at 350 degrees Fahrenheit for one hour or until chicken is done. Makes about four servings.

Tags: mixture over, soup mixture, soup mixture over, Chicken Rice, Chicken Rice Casserole

Tootsie Roll Gifts

A Tootsie Roll gift comes in many shapes and sizes.

The Tootsie Roll is a long-standing treat originally developed by Leo Hirshfield in 1896. In 2011, over 62 million Tootsie Rolls came onto the market every single day. Giving Tootsie Roll gifts can include the candy itself, or thinking outside the box and giving other Tootsie Roll-inspired gifts that use the logo. Combine the candy with your own gift-giving skills to form a personal expression of kindness for your friend or family member.

The Candy

Purchase a variety of Tootsie Roll candies to combine together and to give to someone who especially enjoys the sweet chocolaty taste. Tootsie Roll candy comes in traditional small Tootsie Rolls, medium and large rolls. But there are other options besides these traditional sizes and chocolate flavor. Buy flavored Tootsie Rolls in a variety of tropical flavors. Tootsie suckers and giant foot-long Tootsie Rolls are other ideas to add to the variety of Tootsie Roll candies.

Clothing and Accessories

Make a tribute to Tootsie Rolls by purchasing T-shirts, hats and other apparel that boast the Tootsie Roll image on them. These clothing items often have a vintage feel to them and are available in online stores. Accessories, such as purses, watches and necklaces, are options for female Tootsie Roll fans. These accessories also use the picture of the Tootsie Roll and sometimes are even shaped to look like the candy.

Unusual

Giving Tootsie Roll gifts can take on many different forms. Purchase a share of Tootsie Roll Industries stock and have the certificate framed as a gift. At the online Tootsie Shop, you can browse dozens of Tootsie Roll gifts to really inspire your gift-giving. Shopping bags, hair bows and pillows are just a small sample of unusual Tootsie Roll gifts that are available.

Wrapping the Gift

Packaging your Tootsie Roll gift is as much fun as buying the Tootsie Roll item. Consider packaging your gift in a brown Tootsie Roll-type fabric and wrapping the edges with ribbon to mimic a giant Tootsie Roll. Or buy a large Tootsie Roll money bank, and fill it with small candies for a combination of gift and snack. Let your imagination go wild when packaging your Tootsie Roll gift to form the ideal present for your loved one.

Tags: Tootsie Roll, Tootsie Rolls, Roll gifts, Tootsie Roll gifts, Roll gift, Tootsie Roll gift

Use Chopsticks For Kids

Using chopsticks can be tricky, especially when you are just learning. Young children especially may have trouble in the beginning, and will need lots of practice before mastering them. You can give them some tips on hold them and have them practice by picking up larger bits of their favorite foods. There are also a number of small gadgets you can buy that are specifically made for teaching children use chopsticks, or you can make your own little gadget at home.

Instructions

Teaching Methods

1. Give the pair of chopsticks to your child one at a time. Have her hold the first one by letting it rest on the base of her thumb. She will hold it in place with her little finger and ring finger, or her ring finger and middle finger, whichever is most natural.

2. Hand her the second chopstick and show her hold it like a pencil. Have her practice moving the upper chopstick up and down while holding the lower chopstick still. Make sure the chopsticks are properly aligned.

3. Give her easy objects to practice with such as apple or cheese squares, or cotton balls.

Making Your Own

4. Take a pair of disposable chopsticks, or chopsticks that have a rectangular top. Take a small piece of paper and fold it or roll it into a small piece. You can use the paper that the disposable chopsticks came in.

5. Wrap a rubber band tightly around the top, or rectangular end of the chopsticks. Make sure the chopsticks are aligned properly.

6. Wedge the piece of paper up next to the rubber band. You may have to wrap the rubber band around the paper if you have trouble keeping it in place. Make sure that your child can easily close the chopsticks. If she is struggling to get them closed, the piece of paper is too large. Now your child will only have to worry about opening and closing the chopsticks, not keeping them in place. This will help them get used to eating with chopsticks without the frustration that can come with learning.

Tags: piece paper, Make sure, rubber band, your child, disposable chopsticks, finger ring, finger ring finger

Nutritional Facts Honey Mustard Dressing

Honey mustard dressing can be used to accompany several different types of foods. As detailed on the "Nutrition Data" website, the nutritional information will heavily depend on the brand of honey mustard dressing you use and what the ingredients list includes.

Serving Size

A serving size of dressing is usually measured as 2 tbsp. unless otherwise specified.

Fat

A serving of full-fat honey mustard dressing can have as many as many as 15 g of fat. Most of the fat in full-fat dressings will come from the oil or mayonnaise content.

Calories

Calories in one serving of honey mustard dressing can range from as high as150 to as low as 50 (for a reduced calorie variety).

Sugar

The sugar content in full-fat honey mustard dressing will generally be lower than in fat-free varieties. This is due to the fact that the bulk of the flavor in the full-fat dressings comes from fat, while the flavor in the fat-free dressings will usually come from sugar (which is fat-free). For example, regular honey mustard dressing will have about 4 to 8 g of sugar per serving, and fat-free versions may have as much as 15 g of sugar per serving.

Carbohydrates

The number of carbohydrates will directly correspond with the sugar content. One serving of regular dressing may have 4 to 10 carbohydrates, and fat-free dressings will have 8 to 15 carbohydrates per serving.

Other

Honey mustard dressing does not carry much positive nutritional value. It has little or no protein and fiber but can have high amounts of saturated fat, sodium and cholesterol.

Tags: mustard dressing, dressings will, honey mustard, come from, dressing have, dressing will

Clean & Prepare Salmon

With the focus on health in today's times, fish has taken on a new importance. Salmon, with a wealth of Omega-3 fatty acids and protein, is a versatile fish that is deceptively simple to clean and prepare. Read on to learn clean and prepare salmon.

Instructions

Inspecting the Fish

1. Your initial look at the fish should cover the following areas: Gills should be red and bright, with no excessive slime. Eyes should be clear. Flesh should befFirm, with a thin layer of slime on it. There should be no excessive "fishy" smell. Once the initial inspection is complete, we are ready to begin the cleaning process.

2. Set up your salmon on the cutting board. With a moist paper towel under your cutting board, lay the kitchen towel on the board to provide a non-slip surface for the fish. With the sharpened knife, cut a small slice into the tail end, only deep enough to hit the bone. At that point turn the knife's edge toward the head of the fish. in a series of long slicing motions right on top of the back bone, follow the salmons backbone up to the small fins behind the head. When this is done, turn the fish over and proceed the same way. When both sides are done, turn the fish over and make a 45-degree cut from behind the small fin towards the head until the knife hits the backbone. Proceed on both sides.

3. Remove the fillets and place them flesh side up. With a spoon, scoop out the remaining meat that is still on the skeleton by scraping it from the backbone of the salmon. Now, with the needle nose pliers, it is time to remove the pin bones. Taking your finger and running it along the line of pin bones from head to tail, gently tug the bones from the flesh as you run your finger over each bone. Once done, take the fillet knife and remove the small rib section that will be towards the fatter portion of the fillet. The skin should be scaled already and the skin should be kept on for maximum nutritional benefit and its usefulness in keeping the fillets together during cooking.

4. At this point you are ready to cut the salmon for cooking. The fillet can also be kept whole and roasted. The salmon lends itself to many great cooking techniques. Roasting, baking, sauteeing, cooked in paper and grilling are all great ways to prepare the salmon. Simple sauces, such as a soy and ginger or mustard, both accentuate the flavor of the fish and are simple to make.

Tags: bones from, both sides, clean prepare, cutting board, done turn

Freeze Mascarpone

Mascarpone cheese is a star ingredient in tiramisu.

A culinary delight, enjoyed in desserts, with crackers or bread or even mixed in coffee, mascarpone cheese tops the list of many cheese lovers. This fresh cheese has triple amounts of fresh cream, creating a white, thick, spreadable cheese. Keep mascarpone cheese in the refrigerator for approximately one week or you may opt to freeze it for extended storage. If you freeze mascarpone, you may encounter separation upon thawing, which you can easily fix.

Instructions

1. Place the mascarpone container into the freezer bag and close the bag tightly.

2. Write the date and contents on the outside of the bag with a permanent marker.

3. Place the mascarpone cheese into the freezer. Store the cheese in the freezer for up to two or three months.

4. Remove the mascarpone cheese from the freezer and place it into the refrigerator to thaw. Leave the cheese thawing for approximately six to eight hours.

5. Pour the cold cheese into a small mixing bowl after it thaws but still remains very cold. Whip the cheese with the electric mixer to re-emulsify the cheese and blend it back together again. Continue whipping the cheese for one or two minutes until it looks thick and creamy again.

6. Store the cheese in the refrigerator and use it as quickly as possible -- within one week.

Tags: cheese into, cheese refrigerator, into freezer, mascarpone cheese, mascarpone cheese

Make Bar Style Pickled Eggs

Picked eggs bring a fun treat to any table.

Pickled eggs have become a staple of British pub food. This salty snack made its way across the Atlantic to rise to fame across the U.S. offered in country markets, restaurants and bars. When pickling eggs, make food safety your top priority. Bacteria remains a danger for all food preparation, but the long term use of preserved dishes makes them especially vulnerable to this fate. Many varieties of bar style pickled eggs abound, so select a flavor combination that suits your unique palette.

Instructions

1. Determine the size of jars that you wish to use. Large jars hold more eggs, but may prove a little more difficult when removing eggs from the bottom. Select the number of jars that will fit 12 eggs in the size of jar that you wish to use.

2. Place 12 eggs in the bottom of a large saucepan. Cover the eggs with cold water. Add a splash of cider vinegar to help keep egg shells soft and to keep egg whites from leaking out of any broken eggs.

3. Wash your hands.

4. Place the saucepan on medium high heat and bring liquid to a boil. Reduce heat to a simmer. Continue simmering the eggs for 15 to 20 minutes, depending on their size.

5. Bring a second pot of water to a boil while eggs cook. Lower the jars and lids into boiling water one at a time using tongs. Place jars and lids to the side to dry, making sure that all water dries from the interior. This sterilizes the jars and lids.

6. Slice the hot pepper into thin strips.

7. Remove the saucepan from the burner when cooking time is complete for eggs. Drain the hot water from the saucepan and run cool water over the eggs. This stops them from cooking and makes the shells cool enough to handle.

8. Remove shells from the eggs. Some cooks use a spoon to peel away shells, while others prefer to use their fingers.

9. Place the eggs in the clean jars.

10. Bring malt vinegar to a boil in a large saucepan, and boil for one minute.

11. Remove the saucepan from heat. Add pickling spices, peppercorns and hot pepper slices. Stir.

12. Pour hot vinegar mixture over eggs in jars.

13. Place lids on jars. Protect your hands with oven mitts, and move the hot jars immediately to the refrigerator. Pickled eggs must be refrigerated as soon as the vinegar mixture is added in order to avoid food-borne illnesses.

Tags: jars lids, jars that, large saucepan, over eggs, Pickled eggs

Roast Coffee At High Altitudes

The strength of coffee's flavor correlates with its roasting temperature.

In cooking applications, high-altitude refers to elevations of 3,000 feet and above. Roasting coffee at high elevations requires modifying the cooking temperature. Consult your local U.S. Department of Agriculture Extension Service Office for any additional considerations if roasting at elevations that exceed 6,000 feet.

Instructions

1. Preheat the oven. Set the high-altitude roasting temperature to 406 degrees Fahrenheit for a city roast; 426 degrees F to reach a full city roast; 465 degrees F. for a Vienna roast; and 474 degrees F. to reach a full French roast. Coffee beans typically require roasting from 426 degrees F to 500 degrees F and higher, but elevations in excess of 3,000 ft. require that the oven temperature be lowered by 20 to 30 degrees. The temperatures in this step reflect the adjustments due to elevation.

2. Spread the coffee beans in one layer onto a vented or perforated sheet pan. The perforations allow air to circulate under the coffee beans, contributing to an even roast. Place the sheet pan on the middle oven rack.

3. Roast the beans to the desired color. Several factors, such as altitude and type of oven, affect cooking times. The color gradient of roasted coffee ranges from light-brown to near-black, and some colors denote certain roasts. For instance, a city roast has a full, medium-brown color, and a full French roast commonly has a dark-brown appearance.

4. Remove the coffee beans from the oven, pour them in a metal colander and allow them to cool. Hold the colander over a container and agitate the coffee beans for one to two minutes to remove the chaff. Dispose of the chaff, and place the coffee beans in an airtight container for storage.

Tags: coffee beans, city roast, roast degrees, city roast degrees, degrees reach, degrees reach full

Eat Eggplant

Traditional eggplants, which are a member of the nightshade family, are a deep purple, egg-shaped vegetable. The Japanese variety is similar in color and taste, but grows in a long cylinder, similar to a cucumber or squash. Eggplants are generally available year round in the market with the best prices during the normal harvest season between July and September. Eggplant can be cooked and eaten in a variety of ways, from stir fry to the more traditional Eggplant Parmesan.

Instructions

Fried Eggplant

1. Place 1/4 cup of lemon juice in one of the shallow bowls. Place 1/2 cup flour in the second bowl and one to two beaten eggs in the third. The number of eggs you will need depends on how many eggplant slices you need to fry.

2. Slice the eggplants into rounds approximately 3/4 to 1 inch thick. Use a stainless steel knife to prevent discoloring of the flesh.

3. Dip each slice into the lemon juice to prevent browning.

4. Heat approximately an inch of oil in a heavy skillet over medium high heat.

5. Dip the eggplant slices into the beaten eggs and then in the flour. Completely cover the slice in flour.

6. Fry in the skillet until golden brown on both sides, turning the eggplant slices once during the frying process.

Ratatouille

7. Chop onions and peppers into about 1-inch chunks. Saute the onion and peppers in oil in the bottom of a stockpot until soft and tender.

8. Add several cups of chopped zucchini.

9. Cut the eggplant into bite-sized pieces and add to the stockpot.

10. Add 3 cups of chopped, peeled tomatoes to the mix. Include any tomato juice created from chopping the tomatoes. If you don't have fresh tomatoes, one large can of diced tomatoes will also work.

11. Simmer for 30 to 60 minutes over medium low heat. Serve as a side dish to any entrée.

Eggplant Parmesan

12. Fry the eggplant as listed above.

13. Place 1 cup of spaghetti sauce in the bottom of a shallow baking pan.

14. Place the fried eggplant slices in the dish in a single layer. Cover with spaghetti sauce and repeat.

15. Sprinkle the top of the dish with shredded or grated Parmesan cheese.

16. Bake in a 350 degree oven, covered, for 50 minutes. Remove the cover and bake another 10 minutes or until cheese is bubbly.

Tags: eggplant slices, approximately inch, beaten eggs, cups chopped, Eggplant Parmesan

Clean Burnt Food On Pots & Pans

Clean pots and pans make cooking and baking easier.

Every cook, whether a novice or expert, has to clean an occasional pot or pan with burnt-on food. Burnt-on food in your pots or pans happens as a result of cooking food on heat that's too high, overcooking food or not using enough moisture in the pot or pan. Thorough removal of the burnt on food in your pot or pan is important, as burnt-on food will affect the taste of the foods you cook in the future.

Instructions

1. Fill your stainless steel pans with enough water to cover the burned on food stains. Add 1 cup of table salt to the water, mix with a spoon to dissolve the salt and allow the solution to soak for one hour.

2. A plastic mesh scrubber cleans effectively without scratching surfaces.

Bring the salty solution to a boil if the burned on food stains don't scrub off after soaking for an hour. Remove the pot or pan from the heat and allow the solution to soak for 12 hours before bringing it to a boil again. Allow the salt-water solution to cool and then scrub with a plastic mesh scrubber to remove the burned-on food stains.

3. Cover the bottom of your enamel pot or pan with a thick layer of powdered dishwasher detergent. Place a wet cleaning cloth on top of the powdered detergent and allow it to sit for a few hours. Wash your enamel pan with powdered detergent and enough water to fill the pan, using a wet plastic mesh scrubber to remove the burned-on food stains.

4. Remove burned food from your non-stick pots and pans with a mixture made from 2 tbsp. of baking soda, 1 1/2 cups of bleach and 1 cup of water. Bring the bleach solution to a boil for 10 minutes, then dump the solution out and rinse the pan with warm water.

5. Wash your non-stick cookware with a soapy water made from 1 tsp. hand dish washing soap and 1/2 gallon warm water, then dry with a clean cloth. Rub 1 tsp. of vegetable oil into the non-stick surface.

6. Clean burned food from copper pots and pans by covering the burned food stain with ketchup. Leave the ketchup to sit on the burned food stain for 30 minutes, then scrub the ketchup into the burned food stain using your plastic mesh scrubber. Wash your copper pot or pan in a soapy water solution, then rinse and dry.

Tags: burned food, food stains, mesh scrubber, plastic mesh, plastic mesh scrubber

Tell If Balsamic Vinegar Dressing Has Gone Bad

Tell If Balsamic Vinegar Dressing Has Gone Bad

Balsamic vinegar is made from the concentrated juice of white Trebbiano grapes from the city of Modena in Italy. People often use the sweet and dark vinegar as the main ingredient in a balsamic vinaigrette dressing. Due to the acetic acid in the vinegar, it has a long storage life averaging three to five years or more. Balsamic vinaigrette dressing can also last a long time if it is properly refrigerated. However, there are also ways to determine if the dressing has gone bad if you don't have an expiration date.

Instructions

1. Refrigerate your balsamic vinegar dressing after you've opened it. If the dressing has been stored in an area that is non-refrigerated or in direct sunlight for an extended period of time, then it has most likely gone bad.

2. Check the expiration date on the bottle near the lid or the back of the bottle. This is this the simplest way to know if you should use the dressing or not.

3. Open the dressing bottle and smell for any repulsive odors. If the dressing is bad the smell may be similar to rotten eggs.

4. Pour a small dab of the dressing onto a paper towel. A thick consistency and darkish brown color are strong indicators that the dressing is no longer fresh.

5. Check the sides and bottom of the bottle to see if there is any appearance of mold. Discard the dressing immediately if you see mold.

Tags: Balsamic Vinegar Dressing, expiration date, Tell Balsamic, Tell Balsamic Vinegar, vinaigrette dressing, Vinegar Dressing, Vinegar Dressing Gone

Cook Frozen Spinach

Despite what most people think, frozen vegetables can be just as healthy-- if not healthier-- than fresh vegetables! As they are usually picked when in season, frozen vegetables can have a higher concentration of vitamins and minerals due to their preservation. They are also convenient. While I myself like to buy most vegetables fresh, I would rather have great tasting vegetables that I have to defrost and cook rather than bland fresh vegetables that aren't in season. Spinach is a versatile vegetable that can be used in a number of dishes.

Instructions

1. First realize that just because it's frozen, spinach can benefit more from a little thawing over heat rather than full-on cooking. Simply put in a pan over low heat and cover for about 40 minutes. By then it should be thawed and served, or you can use it for more intensive cooking.

2. One of my favorite simple recipes is to do step 1, and then take the spinach off the heat and drain any resulting water out of the pan. Next, in another pan, saute some sliced mushrooms, crushed garlic and onion in some olive oil for about 10 minutes or until onions are golden. Then add the spinach and cook until it is slightly wilted. (Note: you can omit the garlic if you do not like it.)

3. You can also use frozen spinach in omelets. Simply perform step 1and then add to egg mixture with other toppings of your choice (I like red peppers and mushrooms) before you fold over the omelet. Cook thoroughly.

4. And who doesn't like spinach dip? To make, first do step 1 and then remove from low heat, and drain any resulting water. Next gently press out any water in the spinach itself and refrigerate for at least an hour. Next in a bowl combine the spinach with 1 cup sour cream, 1 to 2 tablespoons crushed garlic, 4 tablespoons ranch dressing and salt and pepper to taste. Simple but tastes great!

Tags: about minutes, crushed garlic, drain resulting, drain resulting water, fresh vegetables, frozen vegetables

Oriental Poppy

The Oriental poppy ( Papaver orientale), not to be confused with its cousin, the opium poppy, is a brilliant, silken, flowering perennial that is native to the mountains of Turkey. This hardy perennial is grown for its gorgeous, colorful blossoms that bloom in late spring, and for the delicious seeds it produces in abundance. The Oriental poppy is ideal for many gardens, because it is easy to grow and care for, and it is available in sizes and colors that will complement almost any garden theme.

Features

The Oriental poppy is one of the most distinctive culinary herbs, with its brilliant ruffled flowers that may be more than 6 inches in diameter. Each flower has 6 scarlet, white, orange, coral or pink petals that are complemented by black markings at their base and a dramatic purplish-black stamen. The Oriental poppy can reach a height of 5 feet in some varieties, and it usually blooms in May or June.

The foliage of the Oriental poppy consists of bright green oblong leaves that are approximately 3 inches long, and a long rigid stalk. The foliage is covered with fine hairs.

Types

There are many varieties of Oriental poppy to choose from. All require the same basic care, but vary in color, size, blooming season, type of petals and stamen, and trim colors.

The Harlem variety has ruffled burgundy-rose petals, and it blooms twice each season. The Blue Himalayan poppy has small sky-blue flowers, and is best suited to cooler climates. The Beauty of Livermere is a deep red variety, with small black markings, that grows to 3 feet high.

You can find a variety of poppy in just about any color or style that will add a nice touch to any spot in your garden.

Considerations

Plant Oriental poppy seedlings 12 to 18 inches apart, in well-drained soil where they will receive full sun. The plants will become dormant and the tops will die off after flowering, but new foliage will emerge in the fall. Plan your garden with this in mind, so you are not left with any empty spots.

Water lightly until the foliage dies off. Cover the plants with a thick layer of mulch during the winter. You can pick the faded blossoms, or leave them alone and allow the plant to reseed.

Benefits

The seeds of the Oriental poppy are edible, tasty and nutritious. They are high in calcium and beneficial fatty acids, and they have an appealing nutty, spicy flavor. They are often ground and used as a filling in sweet pastries, or sprinkled on top of baked goods. Poppy seeds can be used to add flavor and nutrition to salad dressings, soups, casseroles and dips.

Warning

Poppies are beautiful in bouquets and arrangements, but cut flowers of the Oriental poppy require special care, or they will fade quickly. Harvest the flower as soon as it blooms, with a sharp pair of shears or a knife. Immediately sear the end of the stem with an open flame, and then quickly plunge the stem into cold water.

Tags: Oriental poppy, black markings, Oriental poppy, that will, they will, your garden

Roll A Turducken

Add a new tradition to your holiday table with a festive turducken roll.

This holiday season, consider adding a new tradition to your table with a turducken roll. Perfect for meat lovers, a turkducken roll includes three types of meat: turkey, duck and chicken. In a traditional turkducken roll, the duck is stuffed in the turkey and the chicken is stuffed in the duck. While you can purchase a prepared turducken at your local grocery store, making your own turkducken roll can be a fun and rewarding process. Consider purchasing prepackaged, boneless poultry since deboning meat can be quite time-consuming.

Instructions

1. Preheat oven to 350 degrees. Lightly grease roasting pan with a dab of olive oil.

2. Pound the turkey until it is about 1/2-inch thick. Repeat this with the duck and chicken cutlets until they are 1/4-inch thick.To pound meat, use two sheets of plastic wrap. Place the meat between these sheets and pound the meat with your hands. Set the duck and chicken aside.

3. Chop up the garlic. Use 2 cloves of garlic, but you may want to use more depending on your taste. Drizzle olive oil and chopped garlic over the turkey. Season with a sprinkle of salt, pepper and paprika. You can experiment with other seasonings such as thyme.

4. Spread 1 cup of stuffing over the middle of the turkey, leaving a 1-inch border. This border makes the rolling easier as well as ensures that the turducken isn't overstuffed.

5. Lay the duck breasts over the stuffing. Add a sprinkle of salt, pepper and paprika. Spread the rest of the stuffing on top of the duck breasts. Again, leave a border for the stuffing.

6. Cover the stuffing layer with the chicken cutlets. Drizzle olive oil on top.

7. Roll your turducken. Using both hands, roll the meat away from you. Roll tightly, folding the sides in as you go. If the turducken is too large to roll, you may have to remove some stuffing.

8. Secure the roll with wooden toothpicks or bind the roll with two pieces of string.

9. Drizzle more olive oil and seasoning over the roll. Place your roll in the large roasting pan. Cover the pan with a sheet of aluminum foil.

10. Cook the roll for 1 1/2 hours. To keep the turducken moist, baste with drippings every 30 minutes. You can also use the drippings to create a delicious gravy.

Tags: duck chicken, turkducken roll, chicken cutlets, Drizzle olive, duck breasts, pepper paprika, pound meat

Make The Rind On Smoked Cheese

Making your own cheeses allows you to experiment with rinds.

Rind cheese is soft cheese that has been wiped with a solution throughout the aging process. Bree, Gouda and other cheeses share this trait. Smoked cheeses are also easy to make and rind at home, and if you know how, you can create your own delicious, homemade cheese for any occasion. Knowing make the rind on smoked cheese is a gradual process, but is achievable by even the beginner.

Instructions

1. Line the small basket with cheesecloth and place the prepared cheese, fresh, into it. Place it into the breadbox, or another similar dark, cool and dry environment for aging the cheese.

2. Add the liquid smoke seasoning, the red wine and distilled water to a standard canning or mason jar. Secure the lid and shake to disperse the ingredients of the mixture.

3. Dip a strip of cheesecloth into the mixture, saturating it.

4. Wipe the mound of soft, fresh cheese with the solution-soaked strip of cheesecloth. This is what makes the rind. Wrap the cheese loosely with the loose ends of the cheesecloth in the basket and close the breadbox.

5. Wipe the cheese with the solution, keeping the jar refrigerated between wiping, once a day for three weeks. This will form a rind with the smoked, interesting flavor and texture.

Tags: cheese with, make rind, strip cheesecloth, with solution

Information On Biology Lipids

The principal compounds in biology are proteins, carbohydrates, lipids and nucleic acids. Of these, lipids have the lowest content of oxygen, nitrogen, consisting mostly of carbon and hydrogen atoms. They are hydrophobic, and thus water insoluble, although they can include hydrophillic entities, such as phosphate groups, in which case they can dissolve both in oil and water.

Types of lipids

Lipids include oils and fats, waxes, steroids, and phospholipids. Oils and fats consists of a glycerol "backbone" to which three fatty acids are attached. A fatty acid is a chain of carbon and hydrogen atoms with a carboxyl head. It is through the carboxyl group that the fatty acids attach to the glycerol via ester linkage. With all three carbons of the glycerol linked to a fatty acid, the compound is known as a triglyceride.

Waxes are long hydrocarbon chains with one or two functional groups. Cholesterol and its steroid derivatives contain various hydrocarbon ring structures. Phospholipids are similar to tryglycerides, except with one of the three fatty acids replaced with a phosphate group to which other highly polar entities are attached.

Lipids in cell membranes

Cell membranes include cholesterol, but are made primarily phospholipids. These compounds form a lipid bi-layer, because of their amphiphillic properties. Consisting of a hydrophopic tail, made of two fatty acid chains, and a hydrophillic head, they form a separation between aqueous environments inside and outside a cell.

Because hydrophobic tails do not dissolve in water, tails of phospholipids bunch together, while hydrophillic heads contact the water both outside and inside the cell. Thus, moving from outside the cell to inside, there is a layer of hydrophillic heads, a layer of hydrophobic tails, and another layer of hydrophillic heads.

Sources of lipids

Wax sources include bees, plants such as jojoba (Simmondsia chinensis) and carnauba palm (Copernicia cerifera), and sheep, whose wool contains the wax lanolin. Cholesterol comes from animal tissue, where it is found in cell membranes and as a parent compound for a variety of steroid hormones.

Most oils come from plants, and are largely unsaturated, although certain plant oils, such as palm and coconut are highly saturated. Fats, on the other hand, tend to come from animals and have more saturated fatty acids.

Lipids in the diet

Fats and oils are essential parts of the human diet. While human cells can produce glycerol, the backbone of triglycerides, through intermediary metabolism, certain fatty acids, namely linoleic acid (an omega-3 fatty acid), and linolenic acid (an omega-6 fatty acid) are absolutely essential, for they are used to build many of the phospholipids found in cell membranes.

Trans fats

Unsaturated fatty acids can be saturated, and more often partially-saturated, through processing. While most naturally-occurring double bonds within unsaturated fatty acids are of a "cis" structure, meaning the hydrogen atoms of each carbon in the bond face the same direction, partial saturation through processing results in numerous "trans" double bonds, meaning that each carbon of the bond points its hydrogen in a direction opposite the other. Not only does this make the resulting chain less bent than that of a cis unsaturated fatty acid, with implications for the melting point and thus for cardiovascular health, but evidence suggests that dietary trans fats may contribute to cancer.

Tags: fatty acids, fatty acid, cell membranes, hydrogen atoms, hydrophillic heads, carbon bond

Choose Side Dishes For A Barbecue

Barbecue side dishes range from simple garden salads to grilled vegetables, depending upon your personal preference. Selecting the best side dishes for your barbecue varies at each barbecue, so follow these steps to decide which side dishes work best for you.

Instructions

1. Decide your preference between preparing side dishes prior to the day of the barbecue versus on the day. Time constraints and number of guests contribute to this decision.

2. Choose standard barbecue side dishes such as potato salad, baked beans or coleslaw if you want to save time on the day you barbecue the meat. These dishes are also very manageable for guests to self-serve and eat while standing and mingling.

3. Cook side dishes on the grill in a grill basket the same day as the meat to reduce kitchen cleanup. Vegetables such as onions, squash, potatoes, mushrooms peppers and corn easily grill on the barbecue. For added preparation ease, chop the vegetables and grill them on skewer.

4. Purchase reusable stainless steel skewers or grill baskets online. Remember to presoak bamboo skewers to prevent burning them on the grill.

Tags: side dishes