Make Noodles

Make your own noodles from scratch.

Noodles, also called pasta, appear in many different cuisines from all over the world. While most purchase packages of dried pasta from their grocer, few things match the fresh flavor of homemade noodles. Add these as the base for your favorite sauce or put them into a chicken noodle soup for a better option than the red can of concentrated soup.

Instructions

1. Combine in a bowl 3 cups of flour with three whole eggs until the mixture forms a dough.

2. Turn the dough onto a lightly floured surface and knead it until it no longer feels sticky and slowly bounces back when you press your finger into it.

3. Turn the mixing bowl upside down over the dough to let it rest for 30 minutes.

4. Bring 1 gallon of water with 2 tablespoons salt to a boil in an 8 quart stock pot.

5. Cut the dough in half and set aside one half.

6. Roll one of the halves of dough on a floured surface into a thin sheet between 1/16 and 1/8 inches thick.

7. Cut ¼ inch wide and 6 inch long strips in the sheet of dough to form the noodles.

8. Drop these noodles into the pot of boiling water, and cook for five to six minutes or until when you bite into a noodle it has a slightly chewy, yet tender texture, known as al dente.

9. Drain the noodles through a colander and serve warm.

10. Repeat the rolling and cooking for the second half of the dough to prepare the other half of the noodles.

Tags: floured surface

Get Food Stains Out Of Clothes

Food stains are an unavoidable part of cooking and eating. In the course of life you have to do at least one of those two things. Luckily, food stains are usually easy to get out, if dealt with quickly and before heat is applied. There are numerous store-bought products available to use stains. The following steps give addition ideas for removing stains from clothing.

Instructions

1. Dish soap and a little water on a toothbrush can remove most stains. WD40 and baby powder (used separately) have the same effect. These tips work for all food oil, including greasy pizza, mayonnaise and salad oil stains as well as general food stains.

2. For tea, coffee and blueberry stains, immediately run boiling water through the fabric until the stain is gone. Once a tea or coffee stain sets it is more difficult to remove. However, a paste of borax and water left on the stain for 15 minutes may do the trick. Borax and water will also work for chocolate stains.

3. For egg or other fruit stains, sprinkle salt on the spot and then rinse with cold water. Use the dish soap tip in Step 1 as a follow up before washing normally. Grape or cranberry juice are different problems, though. Work into the fabric a mix of equal parts vinegar, water and dish soap. Let it soak for a few minutes and then rinse with cold water.

4. For cayenne pepper stains use cold water only as hot water will set the stain. Use the dish soap tip in Step 1 then rinse in water with a 1/2 cup of white vinegar included.

5. For food stains on silk items, sprinkle with cornstarch or baby powder with cornstarch. Let it sit for a few minutes before brushing off. Protein hair shampoo can sometimes help with stains on silk clothing if the cornstarch did not work.

Tags: cold water, dish soap, then rinse, baby powder, dish soap Step, food stains

Make Pad Thai

This most popular Thai dish is excellent served hot or cold. Makes enough for six people.

Instructions

1. Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.

2. Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.

3. Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.

4. Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.

5. Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.

6. Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.

7. After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.

8. Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.

Tags: from heat

Make Ramen Soup

Ramen soup is a Japanese fried-noodle dish that can be made with a variety of seasonings and meat, seafood and vegetable ingredients. Ramen originated in China, but has since become a staple of the Japanese diet. Ramen noodles are perhaps most familiar to the Western world as compact bricks of dried noodles sold with seasonings in a small, aluminum-foil packet. These economical, self-contained meals can be found in college dormitories across the United States. Making ramen soup more palatable requires a little extra work; follow the steps below.

Instructions

1. Combine vegetables and 2 quarts water in a saucepan, and bring to a boil.

2. Reduce heat and simmer vegetables for 30 minutes.

3. Add beef, pork, shrimp or chicken, as well as all spices, sauces and herbs.

4. In a separate saucepan, bring 3 quarts of water to a roiling boil.

5. Break up 3 packages of ramen noodles into smaller pieces and add to the boiling water.

6. Boil noodles for 5 minutes, then drain.

7. Add noodles to soup stock, stir and serve immediately. Serves 4.

Tags: quarts water, saucepan bring

Make Caramel Corn Without Corn Syrup

Make Caramel Corn Without Corn Syrup

Traditional recipes for homemade caramel corn almost always call for the use of corn syrup. However, it is possible to make caramel corn without this ingredient. Molasses can be a sweet substitute. This recipe uses molasses instead of corn syrup and yields approximately six cups of caramel popcorn.

Instructions

1. Line the bottom of a large cookie sheet with parchment paper. Rub the paper with a stick of butter to thoroughly grease the entire surface area.

2. Combine the popcorn and the peanuts in a large mixing bowl. Toss with your hands to ensure an even mixture. Set the bowl aside.

3. Combine the sugar, the molasses, and the honey in a large saucepan. Add the water and the one tablespoon of butter. Stir a few times to combine as much as possible.

4. Attach a candy thermometer to the side of the saucepan, and place the pan on the stove on medium-high heat. Bring the mixture to a boil. Continue cooking until the mixture reaches 250 degrees F, about 8 to 10 minutes. Do not stir while the popcorn is cooking.

5. Remove the pan from the stove, and stir in the baking soda. The mixture will begin to foam, but the foaming will cease in a few moments.

6. Once the foaming has stopped, whisk for a second or two, wait an additional five seconds, and then quickly pour the caramel mixture over the popcorn and peanut mixture. Toss to evenly distribute the caramel mixture.

7. Pour the caramel corn mixture onto the parchment-lined cookie sheet, and spread it evenly using a spatula. Allow the caramel corn to cool for 15 to 20 minutes, or until it reaches room temperature.

Tags: caramel corn, Caramel Corn Without, caramel mixture, cookie sheet, Corn Syrup, corn syrup

Teach A Wine Tasting Class

Many people want to learn about wine. Wine is a complex beverage with many different types and varieties. When judging a wine, tasters look at the different characteristics of the wine to decide whether it is a good wine or not. If you want to share your knowledge of wine with others, you should teach a wine tasting class.

Instructions

Prepping for the Class

1. Learn all that you can about wine tasting. Study the ways to judge a wine's color, acidity, clarity and balance. Read the books "Windows on the World: Complete Wine Course" and "The Wine Bible."

2. Take a tour through wine country. To expand your knowledge prior to teaching a class, you should visit an area that is known for its wines. In the U.S., you can travel to either the California or Colorado wine regions.

3. Sign up to teach a wine class. Look to learning centers and wineries to see if they have an opening for a wine tasting instructor.

4. Hold your own classes. You can go to people's homes and teach them all the basics of wine. Purchase enough wine for the number of attendants and prepare to speak about the qualities of each wine that is sampled.

Teaching the Class

5. Explain the way to hold a wine glass. Demonstrate finger placement and correct pouring techniques. You should also show swirl the wine in order to let it breathe before tasting.

6. Judge the wine's color. Explain to the wine tasting class about how the color of the wine indicates the grape variety used to produce the wine.

7. Smell the wine. Ask the class to smell the different wines and describe the scents. Smelling the wine before you drink it enhances the flavor by alerting the palette.

8. Request that the students keep the wine in their mouth for several seconds. This permits the wine taster to better judge the flavors.

Tags: wine tasting, about wine, tasting class, wine class, wine color

Make Chicken Wing Sauce

Making a chicken wing sauce couldn't be easier. It's versatile, tasty and can be made for 30 people just as easily as it can be made for five. The heat is easily adjustable, so it can suit as many taste buds as you have friends.

Instructions

1. Mix all dry ingredients together in a metal mixing bowl. Stir them well to ensure that they are well mixed.

2. Bring hot sauce and Worcestershire Sauce to a simmer in a small saucepan, over medium heat. Whisk constantly.

3. When sauce has simmered for three minutes, drop in the dry ingredients, and stir to incorporate. Make sure that you stir quickly to eliminate clumping.

4. Cut butter into small pieces. Drop into simmering sauce one piece at a time, while whisking constantly. After each piece is incorporated, add the next one. Be careful not to add more than one piece at a time, or you won't get the texture that you want.

5. Simmer the sauce, over low heat, for five minutes. Place over chicken wings prepared to your taste, and mix to coat well.

Tags: piece time

Freshen Wilted Rubbery Celery Stalks

Lots of times, expired produce should just be written off as a lost cause. But celery is one of the more resilient vegetables and it can be reinvigorated quite easily if you catch it early enough. Just follow these steps to see if you can bring the celery stalks back to life.

Instructions

1. Prepare an icy bath for your celery by filling a large bowl or other container with ice water.

2. When the water is very cold, add and submerge your wilted celery. Keep it in the bath for at least five minutes.

3. Remove the celery, shake off the excess water and put it in one or more zip-top plastic bags.

4. Close the bags most of the way, leaving just a small gap in the corner. Use your mouth to suck out as much air as possible from the bags and seal them quickly. Put these bags into your refrigerator's vegetable crisper.

5. After about three full days, check the crispness of your celery. Most stalks will firm up and be almost good as new after this process.

Tags: your celery

Make Sweet Chili Sauce

Make Sweet Chili Sauce

Sweet chili sauce is a flavorful combination of sweet and spicy ingredients, including cane sugar, pickling spices, and apple cider vinegar. It can be used to make homemade barbecue sauces or to spice up any recipe that requires chili sauce. This recipe yields approximately 6 pints of homemade sweet chili sauce.

Instructions

1. Combine the tomatoes, red bell peppers, onions, salt, and sugar in a large stockpot over high heat. Bring to a boil. Reduce heat to medium-low and allow it to simmer for 40 to 45 minutes.

2. Place the pickling spice, mustard seeds, celery seeds, and crushed red pepper in a cheesecloth bag. Tie the bag closed securely, then place into tomato mixture in the stock pot.

3. Simmer the ingredients for 30 to 40 minutes, stirring often to prevent sticking. Add the vinegar to the mixture. Continue cooking either until the sweet chili sauce reaches the desired thickness, or for another 10 to 15 minutes.

4. Pour the chili sauce into the canning jars immediately after cooking so the mixture remains hot. Fill jars to the very top and secure the lids tightly. Fill a medium or large stockpot with water and bring to a boil over high heat. Place each of the sealed jars into the boiling water and maintain a gentle boil for 15 minutes.

5. Remove the jars from the boiling water with tongs, and allow them to cool completely. Store the sweet chili sauce in a cool, dark room until ready to use. Refrigerate jars after opening.

Tags: chili sauce, chili sauce, boiling water, Chili Sauce, high heat, large stockpot, Make Sweet

What Is The Nutritional Value Of Hummus

Hummus has become a popular dish for vegetarians and meat-eaters alike.

Hummus is one of the world's oldest foods, with evidence suggesting use of chickpeas by ancient Egyptians 7,000 years ago and active cultivation in the Mediterranean basin beginning around 5,000 years ago. With the emergence of health-conscious food trends, hummus has become a popular dish for vegetarians and meat-eaters alike, and is a staple of modern Middle Eastern cuisine.

Features

The nutritional value of traditional hummus is derived mainly from its chief ingredient, chickpeas, also called garbanzo beans. Other contributing ingredients are olive oil and garlic. Hummus also contains small amounts of lemon juice and cumin. Variations of hummus can include spinach, red peppers, kalamata olives or tahini, a sesame-seed paste.

Significance

Chickpeas are relatively low in fat, but the presence of olive oil boosts the fat content in hummus. Olive oil, however, is rich in monounsaturated fat, a type that is heart healthy. Thus, not only does olive oil contribute its unique flavor to hummus, but it also imparts significant health benefits relative to creamy or other high-fat alternatives.

Benefits

Hummus is a natural, vegan food that can be a part of virtually any diet. Chickpeas, like most beans, are an excellent source of fiber that digest slowly and keep blood sugar levels from rising too rapidly, making them ideal for individuals with diabetes, insulin resistance or hypoglycemia. Combined with rice or whole grains, they provide a complete protein. Chickpeas also contain molybdenum, a trace mineral that helps the body detoxify sulfites, as well as iron and manganese, which are essential for healthy blood and high energy.

Size

Because hummus is so versatile, often used as a dip for vegetables and as a sauce, pinning down a typical serving size can be difficult. At least one popular commercial brand lists a serving size as 2 tbsp. or 27 grams, an amount that contains 50 calories, 5 grams of carbohydrate, 3 grams of fat and 1 gram of protein.

Considerations

As with any legume-based dish, food pairings can be important when adding hummus to a diet. Because chickpeas, like other beans, contain both carbohydrate and protein elements, they tend to be digested slowly and can cause uncomfortable gas or bloating. Hummus pairs best with raw vegetables. Paired with meats or raw fruit, hummus will be digested even more slowly, increasing the chances for undesirable results.

Tags: become popular, become popular dish, dish vegetarians, dish vegetarians meat-eaters, meat-eaters alike, popular dish

Uses For Deer Meat

Venison steaks cry out for a good marinade before hitting the grill.

One deer fills up a freezer fast. A 100-pound deer yields 50 pounds of meat, and since it's safest to freeze it for six to 12 months, that's enough to give even the most creative cook a migraine. Venison is as versatile as more familiar meats, given the right preparation.

Venison Basics: Using Familiar Cuts

Steaks, chops and roasts are the most familiar cuts of venison. They look like anything found in a grocer's freezer case, but because of the strong flavor, they require a little extra care. Start by trimming excess fat, then marinating in a vinegar bath--a mixture of 2 tbsp. of vinegar for each quart of water--in the fridge for at least an hour. Add fat and liquid when cooking. Braising--cooking with liquid in the pan-- and basting the cuts with oil, butter or broth are recommended.

For more flavor, marinate in French or Italian dressings, tomato sauce or steak sauce after draining the vinegar bath.

Mix It With Other Meats

Mixing venison with other ground meats makes it go further and makes it moister.

Since venison is dry, pair it with a fattier meat in recipes for meatballs, meatloaf, chili and burgers. Grind the venison and mix with ground pork or ground beef. Avoid chicken and turkey since both have low fat content. You might have to cut down on bread crumbs, which soak up liquids.

Preserve It

Dried jerky, sausage and canned venison are a respite for the wild-game weary. Make them at home--on the stovetop or in the oven--with limited equipment such as a food processor and large pots. Canning jars and seasonings are in most grocery stores.

Feed the Hungry

Food pantries and homeless shelters benefit from overstocked freezers, but can't usually accept meat directly from hunters. Deer should dropped off at a participating meat processor that distribute the deer after processing. Contact your food pantry for the nearest participating processing site or visit Farmers and Hunters Feeding the Hungry, a ministry which lists meat processors who will do the job for free.

Tags: venison with

Make Honey Mustard For Chicken Wings

Honey mustard is a popular sauce for dipping or coating chicken wings. You can change up this honey mustard recipe by substituting brown or spicy mustard, or by adding spices for a hot mustard or brown sugar for a sweeter taste. Honey mustard complements chicken well, especially if it has breading. Preparation takes about five minutes. If you are in a hurry, put the sauce in the freezer for 20 minutes instead of refrigerating. The sauce should have a yellow color to it.

Instructions

Make honey mustard

1. Put the mayonnaise and honey in a bowl. Mix well.

2. Add the mustard slowly. Mustard has a strong flavor, so have a clean spoon set aside for tasting in stages after adding small portions of mustard.

3. Refrigerate the honey mustard for at least an hour.

Coat the wings

4. If you want to coat chicken wings with honey mustard, put the cooked wings inside a plastic container with a lid.

5. Pour the sauce over the wings. The sauce should cover the wings but not soak them.

6. Shake the container until the wings are completely coated. Serve immediately. Wings get soggy if left coated in sauce for too long.

Tags: honey mustard, chicken wings, sauce should

Cook Elk Steak

Elk

Wild deer or elk steak has a unique flavor all its own. Whether the steak is elk or deer, the flavor can have a wild or "gamey" taste that some folks do not like. The flavor comes from what the deer eats. Corn- and nut-fed elk leaves less wild flavor as opposed to wild vegetation-fed elk, which produces a very strong wild flavor. Reducing the strong flavor is an easy method to accomplish, and you will be sure to like it and will be wanting to make even more. The following recipe is for "chicken fried elk."

Instructions

Instructions

1. Wash the raw meat with cold water, and remove any film or membranes that is covering the meat. Usually, this is already removed from processed elk meat.

2. Cut the steak to your desired size, place it in a bowl and cover it with enough milk to submerge all the meat. Cover and place in the refrigerator for several hours or overnight. The milk will reduce the "wild" flavor and will tenderize the meat the longer you let it refrigerate.

3. Place the flour, pepper and garlic salt in the baggie. Close the baggie and shake well to mix.

4. Heat the oil in the skillet on medium heat. For venison meat, you do not want to fry it fast. This will toughen the meat again.

5. Remove the meat from the refrigerator. Do not rinse the milk off. Simply pick up a steak and shake off the excess milk. Place two to three steaks in the baggie and shake to coat well.

6. Gently place the steak in the hot oil until the skillet is full. Cook until the bottom side is golden brown. DO NOT TURN OVER UNTIL THE BOTTOM IS BROWN. Use a fork to gently lift one side of a steak to determine if it is ready to turn. Turning too quickly will make the breading fall off.

7. When both sides are browned, remove to plate and serve with desired side dishes.

Tags: wild flavor, baggie shake

Sweet Potato Nutritional Information

Sweet Potato Nutritional Information

Sweet potatoes provide an excellent alternative to the regular potato. And it's just as versatile. You can fry, bake and even boil sweet potatoes. It also adds a nutrient boost.

Baked Sweet Potatoes

One serving of baked sweet potatoes contains 90 calories. Each serving size is ½ cup.

Sweet Potatoes with the Skin

One baked medium sweet potato in skin (3 ½ ounces) contains 103 calories, containing almost 4 g of fiber per serving, according to the USDA National Nutrient Database.

Vitamin A

It also contains twice the recommended daily amount of vitamin A per serving. The source of vitamin A is beta carotene, which may reduce the risk of cancer.

Vitamin C

The sweet potato also provides a good amount of the antioxidant vitamin C. You can find 22 mg of vitamin C in a medium-sized baked sweet potato.

Iron

Iron can also be found in sweet potatoes. Each serving has 0.8 mg of iron, a mineral required for red blood cells.

Tags: contains calories, Each serving, Nutritional Information, Potato Nutritional, Potato Nutritional Information

Party Platter Ideas

Party Platter Ideas

Creating trays full of food requires thought and planning. It's important to organize the different foods well and make sure your guests can tell what they are. There are many ways to do this, including labeling the food or pairing similar items on the same tray. As important as choosing the types of foods to include on your party platters is choosing the correct amounts based on the number of people attending and the other food being served.

Number of Items Per Person

To avoid having a lot of food left over, the Food Network website offers advice for determining how many items to place on a party platter (see Resources section). If a full meal is being served, prepare only four to six items per guest. If the platter items are the only food items being offered, plan for each guest to eat at least 12 items.

Selection Choices

Offer a variety of items. Not everyone is going to enjoy every dish you prepare. Some might be vegetarians, and others might have food allergies or specific food preferences. Prepare trays that include cheeses, fruits and vegetables, and meat options. Keep these on separate platters to organize the platters and avoid the mixing of foods for those with allergies.

If you have cubed fruits and vegetables, place toothpicks nearby. Put forks near sliced items.

Wrapped Items

Items prepared as wraps are good for party platters because they are not messy. Bake food wrapped in phylo or other dough, such as pigs in a blanket, miniature corn dogs, cheese puffs, and egg rolls. Wraps for sandwiches also make it easy for guests to carry them with one hand and socialize. When creating wraps, offer items with and without cheese.

Labels will help prevent guests from trying to open the wraps to see what's inside or taking one taste and wasting the item because they don't like it.

Create a Theme

The items on each of your party platters should be related in some way. For example, put all the spicy items on one tray and the mild ones on another. Label these trays so your guests know what they are getting. Create platters themed around Southwestern ingredients, Italian ingredients or Asian ingredients on separate trays to give your guests an idea of what they are.

Tags: party platters, what they, your guests, your party platters, because they, being served, fruits vegetables

Make Broccoli Cheddar Soup

Broccoli cheddar soup is an excellent lunch or light dinner solution that combines the healthfulness of broccoli with the richness of a creamy cheese base. Keep the calorie count low by serving the soup with a small salad or grilled meat. To prepare a more substantial meal, use the soup as an appetizer and follow with broiled poultry or fish, and a crusty French bread. The following recipe, which serves four, takes only about 30 minutes to prepare. After the ingredients are combined, you can let it simmer or save it, and reheat when ready to eat.

Instructions

1. Break any tough stems from the broccoli crowns and discard the stems. Set aside two small florets to serve as a garnish for the finished dish. Melt the butter in a large, heavy casserole dish or skillet and cook the onion until it is soft, but not browned. If you want the soup to have a bit of a stronger flavor, you can add two leeks at this point. They should be cleaned and chopped (white parts only). Add the broccoli and the potato--you can keep the skin on the potato or peel it off, depending on your preference. Pour the chicken or vegetable stock over the broccoli, potatoes and onions. Cover and simmer for 15 to 20 minutes until the vegetables are tender.

2. Once the vegetables in the soup are soft, cool the combination slightly. Pour all the ingredients into a blender or food processor and blend until smooth. Strain the mixture through a sieve. Rinse the pan clean and return the strained mixture to the pan. Add the milk and the heavy cream to the mixture. Season to taste with salt and paper. Reheat the soup gently. Just before you're ready to serve the soup, add the cheese, stirring until it melts. Do not boil the soup once the cheese has been added.

3. To finish your broccoli cheddar meal, blanch the few broccoli florets you reserved in the beginning of the process. Cut them vertically into thin slices. If you're serving other foods as well, once you're ready to eat, ladle the soup into warmed bowls and garnish the top with the sliced broccoli florets. Grind black pepper on top of the soup for added flavor. If you want a heartier soup, you can add either canned cannellini beans or dried beans that have been soaked and cooked, at the point where the soup is returned to the pan after blending. Whichever recipe direction you choose, you'll wind up with a perfect, easy-to-make complement to snuggling by the fire on cool autumn and winter evenings.

Tags: broccoli florets

How Do You Make Pizza

How Do You Make Pizza?

Style

Before you can make a pizza, you must first decide what style of pizza you want to make. Though pizza comes from an Italian origin, each country, and even different cities within countries, have come up with their own style of pizza that is unique. For example you can have New York style, Chicago style, Hawaiian, Sicilian, Detroit style, Greek, Mexican or New Haven just to name a few. Each style comes with its own unique aspects such as crust, toppings and even cooking style.

Crust

At the base of every pizza is the crust. This mixture, made of a base of water, salt, flour and yeast, is the canvas that your pizza can be made on. Crusts can be thick or thin, square or round, flavored with herbs or basic salt. Some even come stuffed with cheese. The amount of each ingredient can also be changed to give unique texture and flavor to the dough before it's cooked.

Sauce

The next most important part of making a pizza is the sauce. The most common sauce for pizzas is a tomato-based sauce. However, the sky is the limit on what type of sauce you can use on a pizza. Common varieties include pesto, Alfredo, BBQ sauce, wing sauce and even dessert pizzas with cherry or chocolate sauce.

Cheese

Just as important as the sauce is the cheese. Mozzarella or cheddar tend to be the most common in America, but all over the world they may choose to use different types and flavors of cheese. Some may use freshly grated Parmesan, others goat cheese or feta. You really can use any cheese that you love and use it on your pizza. You can also choose if you want to shred the cheese, and in some areas they just take full slices and spread them across the pizza.

Topping

Next comes the topping. Pepperoni is one of the most used toppings for pizza. However, you can use any type of meat or vegetable, depending on the style of pizza you want and the type of foods you like. The most common in the United States are olives, sausage, ground beef, peppers, onions, chicken and mushrooms.

Cooking

The final step for pizza is the cooking process. The standard cooking method is a conventional oven. However, pizza can be baked over a fire, on a BBQ (like many Greek pizzas), in an electric deck oven, in a brick oven or even in a microwave (although not recommended). Pizza can be cooked on a pan, or it can be cooked directly on the hot bricks of a brick oven.

Tags: most common, style pizza, brick oven, pizza want, style pizza want, your pizza

Make Swedish Fish Pudding

There are several items that should never be left out of a traditional Smorgasbord buffet, and one of them is Swedish fish pudding. Don't get confused, this is not a sweet dessert filled with the popular red candies. Instead, it is a delicately-formed savory treat. You can make Swedish fish pudding with the following instructions.

Instructions

1. Preheat the oven to 350 degrees. Put a pot of water on to boil at this time to be ready to use when its time to bake the pudding.

2. Take a 9-inch loaf pan and give it a good coating with lots of butter. Also coat a piece of aluminum foil large enough to cover the loaf pan with butter. Sprinkle in 2 tablespoons of finely-ground breadcrumbs, shaking and tipping the loaf pan until the crumbs are evenly distributed along the bottom and sides.

3. Puree 1 1/2 pounds of cod or haddock with 1 cup of heavy cream and 1/2 cup of light cream in a blender. Doing this in little batches will make the pureeing easier. Blend until the mixture is very smooth.

4. Put the pureed fish mixture into a large bowl. Add in 2 teaspoons of salt and 1 1/2 tablespoons of cornstarch. Use a hand mixer on medium-high to blend well. It will be light and airy when finished.

5. Pour the fish puree into the loaf pan. Get the air bubbles out by tapping the pan on the counter top several times.

6. Take the buttered aluminum foil and place it on top of the loaf pan. Seal it on well so that no air can get in.

7. Place the loaf pan into a deep baking pan. Pour in the boiled water until it is about three-quarters of the way up the sides of the loaf pan.

8. Bake the Swedish fish pudding for an hour to an hour and fifteen minutes, or until a tester comes out clean from the center. Let cool at least 5 minutes when done.

9. Drain the excess liquid from the loaf pan. Loosen the pudding from the pan by running a knife around all sides. Put a plate on top of the loaf pan and invert it quickly. Blot up any excess liquid with paper towels.

Tags: fish pudding, Swedish fish, aluminum foil, excess liquid, Swedish fish pudding

Use Himalayan Salt On Food

Himalayan salt is most commonly used in bath salts or beauty products rather than in foods, because table salt is easily and inexpensively found. However, Himalayan salt can be used for any culinary purpose. It is usually found in coarse crystal or "rock" form. Break up the crystals in a salt grinder or mill, and use the salt as you would use table salt: in baking, cooking, or sprinkling raw on vegetables, popcorn or pretzels.

Instructions

1. Purchase finely ground or coarse granulated Himalayan salt. Use the finely ground salt directly in any salt shaker and in any recipe. The taste is nearly identical to regular table salt, and you will not jeopardize the flavor or quality of any of your favorite foods or recipes.

2. Grind coarse granulated salt in a salt grinder. The crystals are too large to be used for cooking unless they are ground or diluted in broth or water.

3. Break up the crystals. Unlike table salt, Himalayan salt does not contain anti-clumping agents to allow it to flow smoothly out of a salt shaker. If it starts to clump, lightly rap the shaker or container against a surface until the clumps separate and the salt flows freely.

Tags: table salt, Himalayan salt, Break crystals, coarse granulated, finely ground

Barbeque An Onion

Sweet onions are best for the barbecue.

A barbecue can turn a strong, dense onion into a sweet, smoky treat. You can barbecue whole onions or thick onion slices like steaks. The best onions for barbecuing are sweet onions including Walla Walla and Vidalia varieties. Use your own mixture of spices and marinades to develop unique flavors with your onions and use charcoal whenever possible to increase the smoky flavor that infuses this dynamic vegetable.

Instructions

Whole Onion

1. Prepare your gas or charcoal grill for direct heat at medium-high temperature.

2. Peel your onions and use a sharp knife to cut a crosshatch into the top of the onion that extends down 1/3 of the onion.

3. Pull gently on the onion to reveal the inside, and insert a small amount of butter or oil into the middle of the onion, followed by any spices, fresh herbs or barbecue sauces you want to add.

4. Wrap the onion in foil and place, crosshatch side up, on the surface of your grill.

5. Cook for 30 to 40 minutes and check the onion for doneness. Depending on the size of your onion and your desired texture, you may have to cook it for an additional 10 minutes.

Onion Steaks

6. Preheat your gas or charcoal barbecue for direct heat, at a medium-high temperature.

7. Prepare a mixture of 1/4 cup olive oil and 2 tbsp. of melted butter in one bowl and a marinade mixture of your choice in another bowl. Bon Appetite magazine recommends 1/4 cup of Dijon and honey in addition to 1 tbsp. of fresh savory seasoning and dash of Worcestershire. You can substitute for your own favorite barbecue sauce or grilling seasonings.

8. Peel and cut your sweet onions into 1/2-inch thick slices along the horizontal, resulting in slices that display the onion's layers in concentric circles.

9. Insert two metal or soaked bamboo skewers about 1 inch apart through the onion slices. Using the skewers keeps the the onion's rings together and makes it easier to flip them when cooking.

10. Brush the onion slices with the oil and butter mixture and place on the grill, reapplying more oil and butter and turning the onions frequently for approximately 10 minutes.

11. Apply your favorite marinade to the onions once they are charred and cook for an additional 2 minutes per side.

Tags: onion slices, additional minutes, cook additional, cook additional minutes, direct heat, direct heat medium-high, heat medium-high

The Difference Between Ricotta Cheese & Cottage Cheese

Cottage cheese comes in small, medium and large curd sizes.

Ricotta and cottage cheese are both fresh cheeses and look a great deal alike. They are both moist and white and commonly confused. However, they have some distinct differences in manufacturing and taste.

Cottage Cheese

Cottage cheese is curd-like and moist in texture. Sweet curd cottage cheese, the most common variety, is bland in flavor because the curds are washed to remove the acidity. Cottage cheese is made from pasteurized skimmed, partly skimmed or whole cow's milk.

Ricotta Cheese

The word "ricotta" means "cooked twice." Italian ricotta is made from whey drained off during production of mozzarella and provolone cheese. It has a mildly sweet flavor and a firm, crumbly, moist texture.

Uses

Ricotta cheese is often used in Italian cooking. In recipes, it combines well with many ingredients, such as almonds, cinnamon, nutmeg, tomatoes and spinach. Cottage cheese is often sold with pineapple or chives already added as flavoring.

Tags: Cheese Cottage, cheese often, Cottage cheese, made from, moist texture, Ricotta Cheese

Freeze Marinara Sauces

Freezing marinara sauce is simple.

Making marinara sauce from scratch can be a daunting task. It is most efficient to prepare a large batch of sauce at a time that can then be packaged and frozen in smaller containers and thawed for later use. The consistency and flavor of the sauce will remain the same for the most part, and freezing the sauce is an easy task.

Instructions

1. Place several quart-sized plastic containers or gallon-sized freezer bags on your countertop. A quart-sized container or a freezer bag filled halfway is typically enough to serve two to three people.

2. Scoop the marinara sauce into the containers with a large soup ladle. Fill the containers to your desired height, making sure to leave a 1/2 inch gap between the fill line and top of the plastic tubs, or fill freezer bags no more than 3/4 full.

3. Allow the sauce to cool completely, until it is room temperature.

4. Stick a piece of freezer tape onto the plastic bag or lid of the container, and write the current date on the container. This will remind you how long ago the sauce was made.

5. Place the lids onto the plastic containers or seal the plastic bags, and place in the freezer.

6. Store for up to one year, and thaw and cook as needed. When thawing, remove from the freezer approximately six hours before cooking if placing on the countertop to thaw. To thaw in the refrigerator, place a frozen container into the refrigerator the night before cooking, and allow it to thaw overnight.

Tags: marinara sauce, before cooking, freezer bags, onto plastic, plastic containers

Brazilian Restaurants In Southern California

Mexican food tends to dominate the Latin-American food scene in southern California, but poke around a little and you can find Brazilian restaurants throughout the southern part of the state, from Los Angeles to San Diego. From the all-you-can-eat meat extravaganza offered by traditional Brazilian steak houses (known as churrascarias) to salads made from fresh traditional ingredients, Brazilian restaurants in Southern California specialize in all aspects of Brazilian cuisine.

Rei Do Gado

Lamb leg, pork loin, beef ribs, chicken drumsticks, sausage and ham are just some of the meats you will find carved table-side at Rei Do Gado. "Passadors," or meat waiters, wander the dining room with spits of meat and don't stop serving you until you say so. Rei Do Gado also features a salad bar and dessert.

Rei Do Gado

939 4th Ave.

San Diego, CA 92101

619-702-8464

reidogado.net

Taste of Brazil

This market and restaurant serves the full range of Brazilian cuisine, from a hearty stew of sausage, black beans, pork and collard greens to a light refreshing heart of palm salad. Steak, chicken and fish dishes round out the entree menu and sandwiches and burgers are available. Taste of Brazil also serves pasta dishes as a representation of the country's Italian population.

Taste of Brazil

4840 S. Huntington Drive

Los Angeles, CA 90032

323-342-9422

tasteofbrazil.info

Tropicalia Brazilian Grill

Named for a movement in modern Brazilian music, Tropicalia aims to bring the same spirit of creativity to their cuisine. One of Tropicalia's specialties is a traditional north Brazilian dish called "moqueca de peixe," which combines white fish and shrimp in a sweet savory broth of coconut milk, palm oil, cilantro, tomato and onion. Tropicalia's classic Brazilian salad features toasted cashews, plantains, avocado and hearts of palm with steak, chicken or shrimp as toppings.

Tropicalia Brazilain Grill

1966 Hillhurst Ave.

Los Angeles, CA 90027

323-644-1798

tropicaliabraziliangrill.com

Picanha Churrascaria

"Picanha" refers to a choice cut of top sirloin marinated with garlic and hot red pepper. This and 14 other types of meat are found at Picanha Churrascaria's two locations in Burbank and Cathedral City. In addition to the beef, chicken and lamb offerings, Picanha has both hot and cold buffets featuring mashed potatoes, Brazilian rice and a selection of salads.

Picanha Churrascaria

269 E. Palm Ave.

Burbank, CA 91502

818-972-2100

68-510 Highway 111

Cathedral City, CA 92234

760-328-1818

picanharestaurant.com

Tags: Picanha Churrascaria, Taste Brazil, Brazilian cuisine, Brazilian restaurants, Cathedral City, Southern California

Wine Guide Make A Cheap Bottle Of Red Wine Taste Expensive

The way wine is served can improve the taste.

Creating the optimal environment for a cheap bottle of wine can make all the difference. Wine can be sensitive to changes in temperature, air and light, and so it needs to be handled with care and served correctly. For wine lovers unable to afford a cellar of vintage bottles, there are simple steps to get the most out of cheaper red wine.

Instructions

1. Decant the wine into another receptacle, ideally a crystal decanter or a carafe. Decanting red wine separates the wine from its sediment, which can make a red wine taste bitter if left in an opened bottle. The process also allows the wine to oxygenate, giving the wine an opportunity to mellow and develop more complex flavors. This can remove the edge of a tannic, sharp-tasting cheaper bottle of red. When decanting, pour the wine slowly into a decanter and stop when the sediment gets to the neck of the bottle. Then allow the wine 20 minutes or more to "breathe" before serving.

2. Serve your red wine in large-sized, quality wine glasses. How wine is presented makes a difference to the perception of taste. To maximize the flavor of red wine, choose a large glass with a wide rim. A large glass will allow the wine to breathe and let the aromas release and mingle. Swirling the wine around the glass before drinking will give the aromas further opportunity to release.

3. Before drinking a cheap bottle of red, ensure it is served at the right temperature. A cheap bottle of red wine can taste worse if served too cold or too hot, as it will lose a lot of character and flavor. Cheap reds generally taste better at room temperature.

4. Make sure that wine glasses are warm or at room temperature. If glasses are cold run them under a hot tap for a minute. While drinking, cup a hand around the bulb of the glass to keep the wine warm as this helps flavors to mature.

5. Pair the wine with a complimentary snack or meal. Certain foods can bring out the flavors in cheap wine. Red wine can taste better and more expensive with salty snacks such as olives and chips.

Tags: cheap bottle, allow wine, large glass, room temperature, taste better, wine glasses

Types Of Packaging Material

Packaging of goods can use a number of different materials.

Most products sold by retailers will have some form of packaging, and this can serve a few purposes. It can directly hold a product, provide it with some protection and make transportation easier. Packaging can also have marketing benefits, displaying a product in a manner that appeals to consumers and showing information about the product. The manufacture of packaging can use a variety of materials.

Plastic

Plastic can take many different forms, and this makes it a useful packaging material. Depending on the type of resin used, it can form flexible or more rigid materials. Flexible packaging can include cellophane wrap, made from low-density polyethylene. One of this material's common uses is a protective covering in food packaging. Rigid plastic packaging includes polystyrene, used in the manufacture of plastic trays and take-out food cartons. Other types of plastic packaging can include soda bottles, egg boxes and milk cartons.

Cardboard

The manufacture of cardboard packaging can typically use either flat or corrugated cardboard. Flat cardboard is thinner material, commonly used in the production of smaller boxes to hold dry foods, such as cereals, as well as other non-consumable products. Corrugated cardboard has a greater strength, due to an increased wall thickness. Its use includes the production of larger boxes for transporting goods, although smaller boxes to directly hold a product can also use corrugated cardboard.

Glass

The use of glass packaging has a history dating back many centuries. Its most common use in packaging comprises the storage of food and drinks. Glass bottles typically contain consumable liquid products such as soft drinks, beer and wine, although glass can also store non-consumable products such as perfume or medicine. Glass jars typically hold food products such as jam, honey and preserved fruit and vegetables. A benefit of using glass packaging is that you can recycle it repeatedly, making it an environmentally friendly material.

Metal

Metal packaging generally comes in the form of cans, which can store a variety of products. This includes food and beverages, such as soup, vegetables, fruit and soft drinks. Other products commonly held in metal containers include paint, household sprays, chemicals and pet food. Metal forms a strong, durable container, and this helps protect the stored contents from damage, as well as providing a barrier against heat, dirt and bacteria. Products stored in metal packaging also typically have a long shelf life.

Tags: products such, corrugated cardboard, directly hold, directly hold product, glass packaging

Lemon Drop Pepper Plant

Lemon Drop turns yellow when ripe.

Native to Peru, where it's been used since ancient days, the Lemon Drop pepper (Aji "Lemon Drop") produces a steady crop of yellow hot peppers. Grow plants in containers or in the ground.

Size

Lemon Drop peppers grow 2 1/2 inches long by 1/2 inch wide and turn from green to yellow when ripe. The peppers mature after 100 days. Lemon Drop pepper plants can grow up to 3 feet tall and have green and white flowers.

Significance

Native to Peru, these peppers combine hints of citrus with heat for a unique flavor. Mother Earth News suggests using them in salsa. They're heirloom seeds, so you may need to order them from a specialty shop.

Growing

Start your hot pepper seeds indoors in a seed tray. Moisten the soil mix and cover the seeds. Give them bright light once they germinate. To get strong plants, transplant the seeds into 8-inch pots when they have one set of real leaves. When the soil temperature warms to 80 degrees Fahrenheit, you can move the pots outdoors and grow your peppers in containers.

Tags: Lemon Drop, days Lemon, days Lemon Drop, Drop pepper, Lemon Drop pepper

Make A Pineapple Cottage Cheese Mold

It might sound like a bizarre combination, but a pineapple cottage cheese mold is nothing short of a pleasant surprise. The pineapple cottage cheese mold includes real fruit and is easy to make. Allow your children to help with this recipe for a fun, family activity. Read on to learn more.

Instructions

1. Soak the gelatin in cold water for 3 to 5 minutes.

2. Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat. Stir until gelatin in dissolved.

3. Pour half of the contents into a Jell-o mold. If a Jell-o mold is unavailable, use a small cake pan.

4. Chill in the refrigerator until slightly congealed. The mixture should be firm enough to hold food in place.

5. Drain the crushed pineapple and cherries.

6. Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.

7. Pour the fruit and cottage cheese mix into the chilled Jell-o mold.

8. Place the filled Jell-o mold back into the refrigerator for several hours. Keep it there until the pineapple cottage cheese mold is completely set.

9. Remove the Jell-o from the mold. Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom. Lift the mold or pan off of the Jell-o.

10. Spoon whipped topping on top of the finished pineapple cottage cheese mold.

Tags: cheese mold, cottage cheese, cottage cheese mold, Jell-o mold, pineapple cottage, pineapple cottage cheese, cheese into

Make Mozzarella Balloons

Use mozzarella curds like those pictured to create mozzarella balloons.

Spheres of mozzarella cheese filled with tomato puree will amaze your guests when you present these cheesy treats atop a salad. The siphon canister required for this more familiarly injects air into cream for squeezing out of the bottle in dollops atop desserts. Without a siphon canister, you cannot inflate and fill your mozzarella balloons. Serve these as an edible garnish instead of sliced cheese or with a cheese plate for a show-stopping side.

Instructions

1. Fill a siphon canister with 2 cups tomato juice. Shake the canister and sit it in a bowl filled with ice water until ready to use.

2. Heat in a saucepan over medium heat 32 oz. water and 4 tbsp. salt until the mixture reads 160 degrees Fahrenheit on a cooking thermometer.

3. Add 4 oz. mozzarella curd (solid portions) to the heated water and continue to cook for five minutes.

4. Remove the mozzarella from the water with a slotted spoon and transfer it to a paper towel lined work surface.

5. Pull off one inch diameter amounts of mozzarella from the main part of the cheese and work the cheese in your hands until it feels pliable, stretches easily and looks smooth.

6. Flatten the mozzarella ball into a 2-inch diameter sheet.

7. Make an okay sign by putting your thumb and first finger together in a circle on your non-dominant hand.

8. Stretch the mozzarella sheet over this circle and carefully put the tip of the siphon canister in the middle of the cheese.

9. Hold the ends of the mozzarella with the hand operating the siphon canister against the tip of the canister.

10. Slowly push the nozzle of the canister to fill the mozzarella with chilled tomato juice.

11. Release pressure on the nozzle when the mozzarella balloons out to the size of a tennis ball.

12. Twist the balloon around so it closes off the opening from the balloon to the siphon canister nozzle.

13. Place the completed mozzarella balloon on paper towels and repeat with the remaining cheese.

14. Chill the mozzarella balloons in the refrigerator until ready to serve.

Tags: siphon canister, mozzarella balloons, filled with, mozzarella from, mozzarella with, tomato juice

Choose A Turkey

Choosing the right turkey can be difficult, because most of us only do it once a year at Thanksgiving. There are a few hard choices you have to make. The way to choose a turkey for your needs will depend on your preferences. If you are more interested in flavor or convenience, you will be more likely to choose a different turkey. Below you'll find a great way to choose the right one for you and your guests.

Instructions

1. Choose a turkey that is the right size for your group. Plan on buying at least one pound of turkey per person. Keep in mind that leftover turkey is always appreciated, so you might want to go with a bigger bird.

2. Get the highest quality turkey that you can afford. Free range turkeys were allowed some access to the outdoors, were generally treated somewhat more humanely, and have a better flavor. Organic turkeys are even better.

3. Consider ordering a heritage turkey ahead of time. Heritage turkeys are descendants of the original breeds raised by the settlers. They have a stronger, more robust flavor and a somewhat different texture. They tend to be raised on traditional farms, which improves the flavor and makes for more humane treatment. Keep in mind that it also raises the price tag.

4. Choose a turkey with the right level of preparation. If you feel up to it, a fresh turkey is your best bet. For the more squeamish or those without a lot of time, the classic cleaned and frozen turkey is the right choice. If you want a minimum of work, consider a self-basted turkey such as that made by Butterball.

Tags: Keep mind, Keep mind that, mind that, turkey that, turkey your

Fold A Popcorn Box

You can make your own popcorn boxes with a template.

Popcorn boxes make effective conversation starters for parties, weddings and other events, and add some whimsy to an evening of movies at home. These colorful containers work well for candy, nuts, chips and other snacks in addition to popcorn. Popcorn boxes also can serve as party favors, gift boxes, centerpieces, craft equipment organizers and toy holders. If you print a template or order popcorn boxes that arrive flat, you'll need to assemble them yourself.

Instructions

Fold a Manufactured Popcorn Box

1. Place the popcorn box face down, so the printed side is against the table. Crease all the box panels along the vertical fold lines. These are the straight lines that extend from the top edge of the box down to the base of the popcorn box.

2. Apply glue to the unprinted side of the side tab on the edge of one of the vertical panels. This is an extension of one of the popcorn box's side panels used to glue the box together. Form the popcorn box into a box shape and press the glue tab against the end of the last side panel. Press down on the glue tab with your finger to glue the tab in place.

3. Fold the bottom flaps along the fold line to fold the flap toward the inside of the popcorn box. Fold in both of the bottom popcorn box flaps that have the tab on one side.

4. Fold the largest bottom flap. This one extends the width of the popcorn box and has a notch in the middle of it.

5. Fold the last flap and tuck it into the slot in the large flap.

Fold a Popcorn Box From a Template

6. Print the popcorn box template onto card stock.

7. Cut out the popcorn box along the outside lines. The lines inside the template are for folding.

8. Assemble the popcorn box the same way as in Section 1, Steps 1 and 2.

9. Fold the bottom flaps along the fold line toward the center of the popcorn box. If two of the flaps are shorter than the other two flaps, fold the two short flaps in first. If the flaps are all the same length, fold two flaps from opposite sides of the box towards each other.

10. Squeeze glue onto the bottom of the folded flaps. Fold the final two flaps onto the glue flaps and press them down to form the bottom of the popcorn box. Apply tape along the seam where the two flaps meet to reinforce the bottom of the popcorn box for a gift or candy box.

Tags: bottom popcorn, along fold, along fold line, bottom flaps, bottom flaps along, flaps along, flaps along fold

Make Banana Cream Pie

Banana cream pie is my favorite dessert. No matter how many creme brulees and tarte Tatins my girlfriend makes me, I long for this diner classic. I've enlisted her help to let the world know make this splendid confection.

Instructions

1. Put all but 1/4 cup of the milk and the cream into a medium saucepot. Slice the vanilla bean in half lengthwise and, using the tip of a paring knife, scrape the seeds firmly out of the vanilla bean and put them in the pot with the dairy and the scraped vanilla pod. Place the pot over medium heat and bring to a boil.

2. Put the remaining 1/4 cup milk and eggyolks into a large bowl and whisk in the cornstarch and sugar. Immediately add the hot dairy in a stream, whisking madly all the while. Return this mixture to the pot and whisk vigorously over low heat until it thickens and just begins to boil. Pass through a medium sieve and then add the butter. Stir to incorporate. Cover with plastic wrap and chill until very cold. Wash the vanilla pods off, dry them, and set into a very low oven to dry.

3. When the vanilla pod is dry, grind it in a food processor with about a cup of sugar. Pass this sugar-vanilla combo through a very fine mesh seive. Put all but about 3 Tbs. of sugar into a sealable jar and save for a future use. Put the 3 Tbs. vanilla sugar into the chilled bowl of a mixer along with the very cold (but not frozen) cream. Whip on medium low until frothy, then increase speed to medium high and whip until stiff. Chill until ready to use.

4. Peel and slice the bananas lengthwise and line the pie shell with the banana strips. Be generous. Make two layers. Spoon the custard over the bananas and spread it to the edges. Pipe or spoon the whipped cream over the custard. Top with spun sugar as a garnish. Just kidding. But you can if you like.

Tags: about sugar, sugar into, vanilla bean, very cold

Flavor Rice To Go With Your Meal

Rice is low in fat and easy to cook.

Rice is a blank canvas just waiting to be bombarded with flavor. A few simple steps are necessary to make plain rice into great rice. Measure your ingredients correctly, not enough water and your rice will be hard on the outside and mushy on the inside. Sauteing your uncooked rice in a little bit of fat keeps it from sticking together when it is done cooking. When you put the lid on to cook the rice, leave it alone. The steam the lid creates helps to cook the rice. Set a timer for the allotted time and walk away until it goes off. Fluff your rice using a fork before serving.

Instructions

1. Heat your pan over medium heat. Melt the butter or olive oil. Add rice, stir to coat in the butter or olive oil, and chicken stock. Add 2 cups of chicken stock for every 1 cup of rice. Bring the rice to a boil, cover and reduce heat to medium low.. Set a timer for 20 minutes. If you are serving grilled or roasted meats, this dish has plenty of flavor from the chicken stock.

2. Flavor your rice with different liquids for extra flavor. Try adding orange juice, beef or seafood stock, some white or red wine or canned tomatoes in their juice. Or you can add a seasoning blend, like taco or greek, directly to the broth. When changing up your liquids, stay true to original 1 cup rice to 2 cups liquid ratio.

3. Add aromatics to enhance the flavor of your rice. Saute onions, celery, carrots, garlic or bell peppers before you add in the rice. Stir in olives, scallions, pesto, roasted peppers or fresh herbs after the rice has already cooked.

Tags: your rice, chicken stock, butter olive, cook rice

Can Hot Peppers In Oil

When canning hot peppers, combining oil with vinegar will produce a marinated pickled pepper treat. With the vinegar adding needed acid, the hot peppers are processed in a boiling water bath canner and a pressure canner is not needed. Clean lids and jar tops are essential when canning peppers in oil as the smallest spill can keep the jars from sealing properly. For the best results, select smooth peppers with no soft spots.

Instructions

Prepare the Canner and Jars

1. Place the nine half-pint canning jars in the boiling water bath canner. Fill the canner with water until the water reaches two inches above the top of the jars.

2. Place the canning lids in a small saucepan and add enough water to cover. Set the canning rings aside in a convenient place.

3. Place the canner and the saucepan over heating elements on the stove and bring to a boil. Turn the heat off under the saucepan once it starts boiling.

4. Fill a stockpot half-full of water and bring to a boil.

Prepare the Peppers

5. Wear rubber gloves and wash the peppers to remove dust and debris. Cut off excess stems or remove the stem tops completely, if desired. Small peppers can be canned whole, larger peppers will need to be halved or quartered.

6. Place the hot peppers in the stockpot of boiling water and blanch for three minutes.

7. Drain the peppers in a colander.

Make Hot Pepper Oil

8. Combine 1 cup lemon juice, 2 cups white vinegar, 1 tbsp. oregano, 1 cup olive oil, 1/2 cup chopped onions and 2 tbsp. horseradish in a large saucepan.

9. Bring to a boil over medium-high heat.

10. Turn the mixture down to a simmer while you fill the jars.

Filling the Jars

11. Grasp each jar in the water bath canner with canning tongs and lift from the water. Allow the water inside the jars to drain back into the canner.

12. Fill each jar to within half-inch of the top with the blanched peppers.

13. Add a quarter of a garlic clove and 1/4 tsp. of salt to each jar, if desired.

14. Fill the jar with the oil pickling liquid to half-inch of the top of the jar.

15. Wipe each jar rim with a clean paper towel and place a canning lid on the jar. Secure in place with a canning ring.

Canning the Peppers

16. Lower the filled jars, one by one, back into the boiling water bath canner, using the canning tongs.

17.Process for 15 minutes if you live at an elevation of 1,000 feet or less after the water begins to boil. Process for 20 minutes if you live more than 1,000 feet above sea level.

18. Remove the jars from the canner at the end of the processing time, setting them on a towel-covered table or counter to cool.

19. Press the lid of the jar, once it is cool. If the lid flexes at all, the jar is not sealed properly and should be placed in the refrigerator and used as soon as possible.

Tags: bath canner, boiling water, water bath, water bath canner, boiling water bath

Make A Ketchup & Mustard Bottle Costume

Dress up as your favorite condiment with a homemade costume.

Dress up as a colorful condiment at your next costume party with a simple homemade ketchup or mustard bottle costume. Convince a friend or significant other to dress up with you and make both costumes to complete the set. You can even create a spicy mustard costume or a hot sauce costume using the same method to suit your personal tastes, or create condiment costumes for a large group of people.

Instructions

1. Purchase a sweatshirt and sweat pants to wear underneath your costume. You need red sweats for a ketchup bottle costume and yellow sweats for a mustard bottle costume.

2. Wrap a large piece of craft foam or flexible poster board into a tube large enough to fit over your head and onto your body.

3. Duct tape the tube together on the inside of the tube so that the foam holds its shape but the tape is not visible.

4. Cut arm holes near the top of the foam tube with a craft knife. Try the tube on and make sure that it fits comfortably.

5. Paint the tube with red or yellow craft paints, if necessary. Skip this step if the tube is already the appropriate color.

6. Print a label for your costume onto sticker paper. The label can be for a specific brand of ketchup or mustard or it can simply spell out the name of the condiment.

7. Cut out the label with scissors and peel away the adhesive backing. Press the label onto the front of the tube.

8. Purchase a cone shaped party hat to wear as the spout of your bottle costume. Choose a red hat for a ketchup costume, yellow for a mustard costume or a white hat which can be used with either costume.

Tags: bottle costume, bottle costume, costume yellow, mustard bottle costume, mustard costume

Buy Local Seafood In New Orleans

New Orleans is famous for its fine seafood and the city's coastal location makes the availability of local seafood plentiful. Purchasing seafood locally can cost the consumer less, has a positive impact on the environment, and benefits the local economy. By knowing where fresh local seafood is available, anyone can easily buy local seafood in New Orleans.

Instructions

1. Visit the Crescent City's Farmers Market (see Resources). On Tuesday mornings in Uptown Square and on Saturday mornings at the corner of Magazine and Girod Streets, Seafood selling vendors set up alongside the produce vendors to provide freshly caught seafood. Depending on the season, market shoppers can purchase shrimp, crawfish, wild catfish, drum and crabs.

2. Cross the Crescent City Connection and go to the Westwego Seafood Market at 100 Westbank Expressway in Westwego. Many fisherman bring their catches directly from their boats to this daily market.

3. Go to Louisiana seafood(see Resources) for a complete list of the New Orleans area stores that sell only Louisiana seafood.

4. Look for the Louisiana Seafood seal at area restaurants. New Orleans restaurateurs are usually proud to serve Louisiana seafood and will either post the Louisiana Seafood seal or state on their menus that they serve only Louisiana seafood. Don't hesitate to ask before ordering.

5. Attend one of the New Orleans area's many seafood-centric festivals. Each year, the Louisiana Oyster Jubilee, Great American Seafood Cook-Off and Louisiana Seafood Festival celebrate local seafood with music, entertainment, and, of course, freshly prepared local seafood.

Tags: local seafood, Crescent City, Louisiana seafood, Louisiana Seafood seal, only Louisiana, only Louisiana seafood

Wasabi Cure For A Sinus Infection

A sinus infection, also known as sinusitis, can be caused by bacterial, viral or fungal pathogens, according to MedlinePlus. Although such infections are generally self-limiting and not serious in nature, the symptoms that accompany them can make life miserable until the infection resolves on its own or is otherwise cured. A novel, but effective, approach to combating sinus infections involves wasabi, a potent horseradish-like condiment widely used in Japanese cuisine.

Mechanism of Infection

You can develop sinusitis as a complication of the common cold or some other form of upper respiratory infection. Sinus infections develop when your sinuses become inflamed and swollen, trapping air and mucus in the narrow passageways of the sinuses, according to the National Institute of Allergy and Infectious Diseases (NIAID). This trapped mucus makes a prime target for various pathogens, including bacteria and viruses, which can take up residence and kick off a full-blown infection.

Symptoms

Be aware that sinus infections can be either acute or chronic in nature. Although the symptoms are similar in both types of sinusitis, those you experience during chronic infections tend to be somewhat milder than those seen in acute attacks. According to MayoClinic.com, symptoms may include nasal obstruction or congestion; nasal discharge that is yellowish or greenish in color; impaired senses of taste and smell; pain or swelling in the area of the eyes, nose, cheeks or forehead; post-nasal drip; and a cough that generally gets worse at night.

Incidence

If you're suffering with a sinus infection, you have plenty of company. NIAID estimates that roughly 37 million Americans suffer from some form of sinus infection every year. According to MayoClinic.com, self-care is usually the recommended treatment for acute sinusitis, which is most often a complication of the common cold and will disappear when the cold does.

Fight Back with Wasabi

If you're a big fan of Japanese cuisine, particularly sushi, you're probably already well-acquainted with wasabi, the pungent, green condiment that's produced from the ground-up root of the Eutrema wasabi herb. What you may not know, however, is that a healthy dose of wasabi--in ground-up powder form or as a paste on a piece of bread--can quickly clear up the nasal congestion that's at the root of your sinus infection.

This wasabi cure for sinus infection is actually a form of aromatherapy, according to an article on BottomLineSecrets.com. The article, written by Murray Grossan, M.D., says the principle behind the use of wasabi is the same as that behind the use of the popular--and aromatic--Vicks VapoRub to clear your sinuses. If wasabi is a little strong for your tastes, the BottomLineSecrets article suggests that horseradish may also work. The article suggests that the wasabi or horseradish remedies be used at least twice a day during the winter months, when colds and flu are rampant.

Tags: sinus infection, According MayoClinic, article suggests, article suggests that, BottomLineSecrets article

Buy A Super Tuscan Wine

Super Tuscan wines are the rebels of Italian wines. Vintners produce their Super Tuscans in the non-conformist manner of not following traditional DOC rules and guidelines. These wine producers opt for unorthodox aging methods, blends and varietals. Choose a Super Tuscan wine if you are bored with the same old Cabernet or Merlot. Read on to learn how.

Instructions

1. Understand that Super Tuscan wines can be the result of blending two or three different types of wine. The most common combination is a Cabernet Sauvignon and Sangiovese blend. A Super Tuscan also can be a 100 percent varietal wine.

2. Identify the most common flavor characteristics of Super Tuscans: the forward berry fruit flavors with soft tannic structure and well-balanced acidity levels.

3. Know the type of red wine you prefer. Because many Super Tuscan wines are blends, you should choose one in which Cabernet Sauvignon is the dominant grape, if you love a good Cabernet. The blend percentages are listed on the wine label.

4. Buy Antinori Super Tuscan wine if you are looking for a high-priced wine. Try Antinori Tiganello for a well-rounded, complex wine filled with ripe dark fruit flavors and a lingering finish or the Antinori Guado Al Tasso for a big, full-bodied red wine.

5. Pick up a Pietra Santa Super Tuscan if you are looking for a medium-bodied, slightly spicy Super Tuscan wine at a reasonable price.

Tags: Super Tuscan, Super Tuscan wines, Tuscan wine, Tuscan wines, Cabernet Sauvignon, fruit flavors, most common

Pickle Tabasco Peppers With Vinegar & Salt

If you have a love of Tabasco peppers, pickling and canning your own peppers may be an option. Doing your own pickling is a cost-effective way to store and preserve peppers. There are several methods of pickling peppers, but the method listed below will work with any type of hot pepper. With just a handful of ingredients and a few minutes of your time, you will have peppers on hand to use whenever they are needed.

Instructions

1. Put the baby carrots chopped white onions and garlic cloves into a large stock pot, and add enough white vinegar to cover them.

2. Boil the carrots, onions and garlic in the vinegar for about 10 minutes.

3. Use a pair of tongs to remove and discard the garlic cloves.

4. Use a paring knife to cut and core the Tabasco peppers. Place the peppers into a large glass jar.

5. Add the remaining ingredients to the stock pot and simmer for 10 minutes.

6. Pour the mixture into a large glass jar and cover with a lid.

7. Let the mixture cool for about one hour before refrigerating.

Tags: into large, garlic cloves, into large glass, large glass, onions garlic, Tabasco peppers

Easy Appetizers For A Large Crowd

Deciding on a menu or timing food preparation just right adds to the stress of party planning. Hosting a large crowd can raise your anxiety level even more. Appetizers don't have to be part of the stress, as a host of easy and delicious options are readily available for any party planner.

Stuffed Tomatoes

Stuffed baby tomatoes filled with tuna or crab salad serve as a simple but tasty appetizer for any large crowd. To save time, consider buying the salad pre-made from your local deli. Cut the tomatoes in half and scoop out the innards before popping some salad in the tomato.

Mango Salsa

Homemade salsa is an easy-to-make appetizer for a large crowd if you own a food processor. Steer clear of anything too hot, as all of your guests may not enjoy spicy food. Serving a mixture of red onions, peppers, lime juice, mild chilies and mango is a safe bet for most dinner parties.

Mini Pizzas

Mini pizzas can be made out of slices of a fresh French baguette or pre-cut toasted baguette slices that are commonly found in supermarkets or Italian delis. Add whatever type of topping you'd like (chopped tomatoes, a thin slice of Mozzarella and a dash of garlic salt make a nice mixture) before serving this Italian staple to your guests.

Southwest Wraps

Mini-wrap slices can add a southwest touch to any party. When cooking for a large crowd, use the biggest wraps available. Stuff the wraps with a mixture of southwest ingredients, such as chopped avocado, corn, black beans, finely-chopped lettuce and ranch dressing. Cutting the wraps into multiple small slices will help feed a large crowd with ease.

Spinach Puffs

Purchase frozen spinach to make spinach puffs. A mixture of eggs, garlic salt, Parmesan cheese and butter will help the spinach stick together as it's rolled into a ball. Bake the spinach puffs on a sheet until golden.

Meatballs

Meatballs as an appetizer sound more difficult to make than they are. Use your favorite meatloaf recipe or try a combination of rolled hamburger meat, ketchup, eggs, crackers and onions before baking them on a cookie sheet. For a healthier alternative, use ground turkey. To top it off, try a Worcestershire-based sauce featuring ketchup and brown sugar.

Tags: large crowd, appetizer large, appetizer large crowd, garlic salt, spinach puffs, will help

Make Mock Apple Pie

Mock Apple Pie has been around since the mid 1800's when pioneers made it with soda crackers to "fool" their children. In the 1930's Ritz Crackers began putting their own Mock Apple Pie recipe on their cracker boxes. This recipe is just one of many variations of a Mock Apple Pie recipe that serves 8. One taste and you won't believe there's not one apple in it. Read on to learn make it.

Instructions

1. Preheat oven to 425 degrees.

2. Bring water, sugar and cream of tartar to a boil.

3. Reduce heat and simmer for 10 minutes.

4. Crush Ritz crackers in a large bowl.

5. Remove liquid mixture from heat.

6. Add crackers slowly, mashing them into the liquid mixture until most of the liquid is absorbed.

7. Spray pie pan lightly with cooking spray and line pie pan with a 9-inch pie crust.

8. Pour cracker mixture into pie crust.

9. Dot with margarine or butter and sprinkle with cinnamon to taste.

10. Slice second pie crust into strips approximately 3/4-inch- to 1-inch-wide and alternate vertical and horizontal strips on top of pie to make basket weave pie crust. Pinch sealed and flute edges of pie crust.

11. Bake for 30 to 35 minutes until crust is golden brown and pie is bubbly.

Tags: Mock Apple, Apple recipe, liquid mixture, Mock Apple recipe

Find The Best Philadelphia Italian Restaurants

No need to visit restaurant chains that boast authenticity when you can dine at the "real thing" in Philadelphia, home to a large and lively Italian community. Anchored by theNinth Street Market, the most prominent section of Philadelphia, known as South Philly, is where you'll find regional Italian cuisine, from upscale dining to red checkered tablecloth, family style platters.

Instructions

Finding Best Italian Restaurants in Philadelphia

1. Get a map of Philadelphia and find south Broad Street and Ninth Street. Most of the best Italian restaurants in Philadelphia are located off South Broad Street, off South Street and nearby Ninth Street. There are also good restaurants on North Broad Street, north of City Hall. If you're limited to time, dining at any of the restaurants off South Broad and Ninth Street is a good guarantee as you'll be in the heart of South Philly.

2. Eat at any of these restaurants on or near Ninth Street, often referred to as the "Ninth Street Market," which is in the heart of Southy Philly: Ralph's Italian Restaurant on Ninth Street features terrific grilled meats. Tre Scalini is a wonderful spot on 11th Street. For a casual lunch, eat at Vesuvio's, "Home of America's Best Sandwich" (according to NBC's Today Show) on 8th Street. Great happy hour there too. Kristian's Ristorante on Federal Street used to be a butcher shop and was converted into a restaurant known for its sausage risotti and gnocchi with mussels and sweet sausage. Be serenaded while you eat at Victor Cafe on Dickinson Street.

3. Drive across South Broad Street to Passyunk Avenue. Eat at Marra's or Fiore's, right across the street, and enjoy some of the best pizza and mussels in the City. Travel a block away to Mamma Maria Ristorante Italiano, voted by the South Philadelphia community as "The Most Authentic Italian Restaurant" in Philadelphia. There are also Italian bakeries and other shops along the avenue.

4. Travel west to the Old City/South Street section of Philadelphia and eat at La Famiglia on Front Street, one of the more high-end Italian restaurants in Philadelphia. You'll feel like you're in someone's home and the extensive wine collection is a plus. Eat at the Monte Carlo Living Room on South Street, which like La Famiglia, is on the elegant side, featuring lace tablecloths, crystal chandeliers and top-notch Italian cooking. Visit nearby DiPalma on Market Street, which features more casual contemporary Italian cuisine. Spasso Italian Grill on Chestnut Street features desserts made by the inhouse pastry chef and a casual menu of pasta and a speciality of focaccia paninni.

5. Travel north on Broad Street. There you'll find Osteria, recognized as best new restaurant by the James Beard Foundation. The menu is elegant and the service top notch. A few blocks west takes you to Davio's, upscale Italian dining in a converted historic bank. This is a perfect place for a business lunch. If you're looking to spend up to $100 per guest, travel to Spruce Street and dine at Vetri's, which has limited seating. Five to seven courses are included in the price.

Tags: Ninth Street, Broad Street, South Street, Italian cuisine, Italian Restaurant, Italian Restaurants

Cook An Omelette With An Omelette Pan

Using eggs to make omelets is a quick way to make breakfast. Common omelet fillings include vegetables, meats and cheeses. People struggle with the art of flipping an omelet. However, omelet pans make it possible to make perfect omelets. The pans cook both sides of the omelet at the same time, with the filling ingredients sitting on top. Close the pan, and the perfect omelet forms.

Instructions

1. Crack open two eggs. Place the eggs in a mixing bowl.

2. Beat the eggs. Use a plastic spatula to mix the eggs until the mixture is completely yellow.

3. Stir in 1 tbsp. of milk. The milk helps thicken the eggs.

4. Season the mixture. Stir in salt and ground black pepper to taste.

5. Saute the vegetables in a frying pan. Add oil to the pan, and allow the oil to get warm. Place your choice of vegetables into the pan, and saute them until they are soft.

6. Allow the omelet pan to warm up. Set the pan on the medium heat setting to avoid burning the omelet.

7. Spray the pan with nonstick spray. The omelet structure will ruin if it sticks.

8. Pour the omelet mixture into each side of the omelet pan. Divide the mixture evenly to ensure that both sides cook at the same rate.

9. Top the omelet with the vegetables. Whatever you place on top of the omelet will become the omelet's filling.

10. Watch the omelet carefully. After the liquid is cooked away, close the omelet pan and cook for about 3 minutes.

11. Flip the omelet pan over and cook for an additional 3 minutes. Open the pan and serve the omelet on a plate.

Tags: both sides