Store Wine After It'S Opened

After a lot of trial and error, trying a lot of the standard recommendations for storing wine, you may be surprised at the practical solution I've found. It includes something that most people simply throw away every day.

Family and friends used to laugh hysterically as I vigorously pumped the air out of my half-used bottle of wine with one of those wine pumpers. I guess I do start to break a sweat. But hey - I love wine, and I can't stand to waste even a drop. Imagine spending $60 on a nice bottle of Cabernet Sauvignon, then pouring half of it down the drain? I don't think so!

So, what about those wine pumps? Or those wine preservative sprays? They both claim to extend the life of your precious wine for days or even weeks. But do they really work? Well, we've tried them both.

The pumps are, well, basically worthless. There's no arguing that they create a vacuum. But does that really extend the life of your wine? Maybe for a few extra hours. But that's not enough. The wine (especially white wines) will begin to spoil in a couple of days, even when refrigerated. Red wines will last a bit longer because the tannins in the wines act as a natural preservative.

What about those wine preserving sprays? The manufacturers claim that the life of an opened bottle of wine can be extended to nearly a year! Hmmm. While its true that wine preservative sprays can extend the life of a wine, we've found that the wine deteriorates after a couple of weeks. With the wine preservatives, you spray a small amount of inert gas into the bottle. The gas displaces the oxygen in the bottle. It isn't perfect. How do you know if your squirt of gas is enough to expel all of the oxygen? And when you put the cork or stopper back on the bottle, how can you guarantee that the cork itself won't introduce some residual oxygen and bacteria? It's primarily oxygen that interacts with the wine and microscopic elements in the wine to cause it to spoil. The wine preservative sprays do work much better than the pumps. But do you really need to spend your hard-earned money on those expensive sprays? No. We'll show you a better way. It may not be sexy. But we've found that it works much better than pumps and is far less expensive than sprays.

Instructions

1. Drink the water (we recommend that you pour the water into a glass, rather than placing your lips on the water bottle) - or give your precious houseplants a drink. Make sure the water bottle is clean. Then shake out the remaining water droplets. It doesn't have to be perfectly dry. But get it as dry as possible - otherwise you'll be diluting your wine with a little water - and if you're picky about wine like I am, that's not cool.

2. After you've enjoyed a portion of that wonderful Cab, Syrah or Pinot, pour the remaining wine into the empty water bottle.

3. If the wine overfills the water bottle, then start filling another water bottle with what's left.

4. Squeeze the water bottle so that the wine reaches the very top of the bottle, then screw on the cap tightly. By doing so, you're expelling all air from the bottle. Store the wine in your refrigerator. It should keep just fine for at least a week!

Tags: water bottle, those wine, bottle wine, extend life, preservative sprays, that wine

The Main Flavoring Ingredients In The Cooking Of French Foods

French cuisine is the godfather of what the West considers gourmet cuisine. The key flavors in French cooking are created using butter, heavy cream, animal fat and a wide array of fresh and dried herbs. Meat is usually the center of a meal and is prepared with seemingly complex combinations of herbs and basic stocks.

Butter

Butter is the backbone ingredient in nearly every French recipe. High quality butter, unpasteurized and straight from the farm, is generally used in France. Butter is the base of most sauces including hollandaise and beurre blanc, as well as in most meat and vegetable dishes. Butter is used for its flavor, for the sweet richness it adds to the food.

Wine

Wine is a prominent feature in meat dishes, sauces and desserts. Red wine is often used to deglaze a pan when making soups, stews and sauces, and is used as the actual liquid base of many stews such as boeuf Bourguignon. Red wine is a key ingredient to many fruit sauces that adorn both dessert and meat dishes (such as lamb and pork). White wine is usually used in steaming clams and other seafood as well as in the vast majority of risottos. Though the alcohol is cooked away, the distinct fruity flavors are left behind.

Herbs

French cuisine relies heavily on a variety of herbs, the inclusion of which depends on the region. The classic, or rather basic combination of spices in French dishes is the bouquet garni: a small cheesecloth-wrapped bundle of herbs including thyme, parsley and bay leaves. Southern French cooking, known as Provencal, relies heavily on a combination of Mediterranean-style herbs known as herbes de Provence, which include marjoram, savory, basil, sage, rosemary, fennel seeds and thyme.

Onion and Garlic

Though onion and garlic are present in many cuisines around the world, they are a key flavor present in most savory French dishes. A well-stocked French pantry always has onions and garlic on hand to be sauteed and added to meat and vegetable dishes, rice, pasta, soups and stews. When sauteed, the sugars in the onion caramelize, creating a distinct flavor that is then incorporated into many dishes. Onion is also one of the three ingredients of mirepoix (along with carrot and celery), which is the base for most soups.

Cream

Along with butter, cream plays a leading role in creating classic French sauces. French cuisine is heavy on sauces; oftentimes the sauce acts as important a part of the meal as the main dish itself. Cream sauces are rich and are usually poured over meat and vegetables. B arnaise, mousseline and creme Anglaise are classic French sauces that incorporate cream.

Fat

Lard is often a key ingredient in flavoring sauces, stews and even roasting vegetables in. Duck fat is among the most prized for its rich flavor and is used for anything from frying potatoes to simmering a pot of meat and is a key ingredient in cassoulet (rich white bean stew). Lardons, small chunks of pork fat or bacon, are also a prominent ingredient in flavoring French foods and is used in salad dressing and virtually any recipe that calls for fat or oil including soups, stews, salads, quiche and pat s.

Stock

Stock is the base of many dishes made in a French kitchen. It is basic, yet of the utmost importance to the flavor of French cooking, and is therefore the first lesson learned by French chefs. There are many varieties of stock, including chicken stock, beef stock, fish stock and vegetable stock.

Tags: French cooking, French cuisine, soups stews, base many, base most

Dairy And Wheat Free Diet

If you follow a dairy and wheat free diet due to food allergies, to lose weight or as an alternative treatment to a medical condition, you need to know what ingredients to avoid in food. Dairy and wheat products include many more categories besides milk and flour. Learn the ingredients to look for on packaged goods and what you can substitute when baking to allow you to keep your dairy- and wheat-free diet for life.

Read Labels

Closely examine the labels of all packaged food. Avoid dairy products by looking for any of the following ingredients: rennet, casein, lactalbumin, curds, lactose, whey, ghee, whey hydrosate, lactulose, casein hydrolysate and lactoglobulin.

Wheat contains gluten, so look for products marketed as "gluten free" to be certain the manufacturer did not use wheat in the production.

Make Cooking Substitutions

Substitute 1 cup of wheat flour in your baking with one of the following: 7/8 cup rice flour, 1 cup corn flour, 5/8 cup potato starch flour or 1 cup soy flour mixed with 1/4 cup potato starch flour. Do not substitute spelt or kamut as these both act the same as wheat in the body. Use an equal amount of water, soy milk or fruit juice instead of milk in cooking. Do not use goat's milk because the body reacts to it like it does cow's milk.

Get Enough Nutrients

Take a multivitamin supplement to ensure you get enough vitamins and minerals. Check the label for hidden dairy or wheat ingredients to be sure the vitamins are dairy- and wheat-free. Soy milk and broccoli add to the calcium in your diet you might miss from avoiding dairy products. Get B vitamins and zinc, both common in milk and wheat products, by increasing meat, fish, beans and dark leafy greens in your diet. Adequate fiber from vegetables, whole oats, rye and fruits replaces that of whole grain wheat products. Consult with a physician if you think you still need calcium, B vitamins, zinc and fiber supplements in your diet.

Tags: wheat products, your diet, dairy products, dairy wheat, dairy- wheat-free, potato starch, potato starch flour

Healthy Snacks For Growing Children

Fruits, vegetables, cheese and crackers are all healthy snacks.

When it comes to snack time, far too many children are used to sitting down in front of the television with a bag of potato chips or a package of cookies. Unfortunately these types of snacks and snacking habits are not likely to give kids the nutrients that their growing bodies need. Transitioning to eating healthier snacks will help your children to learn good habits and carry them throughout their lives.

Fruits and Vegetables

According to the FDA, fruits and vegetables should make up the majority of a child's diet. Many fresh fruits and vegetables are finger-food friendly, making them the perfect after-school snack. Chopping or slicing fruits and vegetables is quick and easy, making it a great choice for those short on time. Children love fruits and vegetables cut into fun shapes or served with unusual dips. For a change of pace, try dipping fruits in vanilla yogurt or serving chips and salsa as an afternoon snack.

Whole Grains

Many children love to snack on cookies and chips, but the nutritional value of these foods is minimal. Even worse, the sugar in these foods often produces an energy spike and crash that can leave your child grumpy or lethargic. Instead, encourage your children to eat foods that contain whole grains. This could mean whole-grain crackers, tortillas, pretzels or even bagels. Half of a bagel with peanut butter or whole grain crackers topped with cheese will give your child energy without the crash that comes from sugary foods.

Read the Labels

No matter what you are purchasing in the store, you will want to read the labels carefully. Many foods marketed as being low-fat, low-calorie or low-sodium are actually just low in nutrients and high in processed ingredients. Next time you go to the store, try reading the labels on some of your children's favorite snack foods. Note how often you see processed ingredients and how often you see whole grains. Choosing foods containing whole grains and natural ingredients will keep your children healthier than packaged and processed snacks.

Give Kids a Say

If your children are reluctant to transition to healthier snacks, make it a gradual change. Encourage them to try new foods. Together try selecting one new fruit or vegetable to try during snack time. Have your children help prepare the food and choose a dip to accompany it. Children who have a say in snack and meal preparation are more likely to try new foods and more likely to make lasting dietary changes.

Tags: your children, whole grains, crash that, fruits vegetables, fruits vegetables

Make Beef Jerky In A Smoker

Make your own smoked beef jerky from a slab of lean meat in larger quantities than can be bought at the store - all in less than eight hours. Get creative with different spices and flavorings to give the jerky a distinctive flair. The process of making beef jerky is less about cooking and more about drying. Beef jerky drying uses an indirect heat source, not a flame or grill, to remove around 90 percent of its moisture content.

Instructions

1. Slice the meat 1/4-inch thick strips, over a cutting board, with a knife. As the meat dries, it will reduce in thickness. Cut the slab of beef widthwise or lengthwise.

2. Add spices and seasonings to the meat for extra flavoring. Common beef jerky spices include hot sauce, cumin, paprika, garlic, garlic powder, garlic salt, salt, pepper, Worcestershire sauce and soy sauce. Spice amounts vary between recipes. Mix the spices and the meat together with your hands until spices are evenly coated over the meat strips.

3. Place the bowl in the refrigerator overnight to marinate the beef.

4. Pour the charcoal briquettes or wood into the smoker and ignite with lighter fluid and a flame source. Monitor the smoker until it reaches 100 to 160 degrees F. Drying time in this temperature range is approximately four to eight hours. Lower temperatures will increase the drying time to eight hours or more.

5. Hang the meat strips in the smoker using the meat clips. All sides of the beef should hang freely without touching each other or the smoker's components. Cut open the center of a few meat strips, after three to four hours to verify they have cooked thoroughly. The meat is complete when its interior is brown, but some moisture remains. Remove the meat strips from their metal clips and serve within four days for best results.

Tags: meat strips, eight hours, beef jerky

Make Venison Salami

Make Venison Salami

Learning make venison salami is actually easier than it sounds. While the salami elitists might insist that you have a lot of expensive equipment like an electric meat grinder, a sausage stuffer, sausage casings and a deli slicer, you don't need it. It is possible to make delicious venison salami very inexpensively and easily.

Instructions

You Can Make Venison Salami

1. Combine all the ingredients in a large bowl and mix well. Then cover the bowl and place in the refrigerator for 24 hours.

2. Remove from the refrigerator and knead like you would bread dough for 4 to 5 minutes. Cover the bowl once again and return to the refrigerator for another 24 hours.

3. Remove the meat mixture from the refrigerator and once again knead the meat mixture for 4 to 5 minutes. Return to the refrigerator to chill for 30 minutes.

4. Preheat the oven to 250° F while you divide the mixture into four equal parts and shape into logs approximately 4-inches in diameter.

5. Place each log in the center of a sheet of aluminum foil large enough to wrap around the log and crimp at each end.

6. Place the wrapped loaves on a foil-covered large baking or cookie sheet. Then bake in the pre-heated oven for 3 hours, turn the "logs" over and bake for another 3 hours or until a meat thermometer verifies that the internal temperature has reached 162° F.

7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained, place salami logs in the refrigerator to chill overnight.

8. The venison salami is now ready to be sliced and served.

Tags: Make Venison Salami, another hours, from refrigerator, hours Remove, Make Venison, meat mixture, once again

Make Noodles With A Wearever Super Shooter

Cooked pasta

Making noodles at home is a great way to save money and create recipe variations that conform to your personal preferences and nutritional goals. Extruded noodles are probably the easiest to make, especially if you have a machine to do the pressing. Of course, specialized pasta extruders will provide the most flexibility to make noodles of various thicknesses and shapes. However, if you already own a cookie press, such as the discontinued Wearever Super Shooter, you can start your noodle-making adventures by making thick noodles or dumpling-style pastas.

Instructions

Make the Noodle Dough

1. Lightly beat 1 egg in the bottom of a mixing bowl.

2. Add 3/4 cup flour to the bowl. Most varieties of flour will work, and you can make larger quantities of dough by maintaining the 1 egg to 3/4 cup flour ratio.

3. Add a pinch of salt.

4. Mix the flour and salt into the egg until it is combined. Add more flour if it is too thin or water if it is too thick.

5. Knead the dough until it is smooth and elastic. You can use your favorite method such as a mixer dough hook, a food processor dough blade or simply knead by hand. If using a mixer or food processor, stop the machine after about two minutes and use the rubber scraper to remove dough from the sides of the bowl.

6. Pasta dough ball

Place the dough on the floured board and form into a ball.

Prepare the Template

7. Select a plastic shaker insert that has holes roughly the size of the noodles that you would like to make. Generally, this method produces thick noodles, so it is best to look for tops with small to medium holes.

8. Affix the plastic shaker insert to the cookie template using scraps of dough.

9. Align the holes in the shaker top so that as many as possible are positioned over openings in the template.

Assemble the Super Shooter

10. Assemble the Super Shooter or cookie press according to the manufacturer's directions.

11. Roll the pasta dough into a cylindrical shape and break into sections to insert into the Super Shooter tube. Use the Super Shooter tool to push the dough sections fully into the tube to make room for more dough.

12. Attach the modified template to the top of the tube and screw on the collar.

Extrude the Noodles

13. Press the Super Shooter power button as you hold the device in your left hand over the floured board. Try to keep strands separated as much as possible and do not stack the noodles.

14. Cut the noodle strands with the kitchen shears when they have reached the desired length.

15. Dry the noodles on the board for at least 20 minutes. When ready to cook, separate individual noodles as much as possible.

Cook the Noodles

16. Fill the pot with salted water and bring to a boil while the dough is drying.

17.Drop the noodles into boiling water and cook until they float to the top. Take care not to over-crowd the pan, cooking in batches if necessary.

18. Removing cooked pasta

Use the slotted spoon to remove cooked noodles.

19. Season or add to your favorite recipe and enjoy!

Tags: Super Shooter, Assemble Super, Assemble Super Shooter, cookie press, floured board

The Best Foods To Pair With Pesto

Pesto is a great sauce to eat with a variety of foods.

The basic ingredients of any good pesto sauce are garlic, pine nuts, salt, basil and grated hard cheese. It is common practice to mix in a bit of parsley to tone down the basil, and if doing so, it is recommended that you mix half the amount of parsley per the amount of basil. Finding good food to go with your pesto is as crucial as the ingredients you put into it. Heavy Italian foods are consistently a good recommendation, but also consider a lighter fare such as a bruschetta appetizer or with fresh mozzarella. For the best results, no matter what food you pair with pesto, be sure to use the best ingredients when making to guarantee quality taste.

Fettuccine

Fettuccine can be a light healthy dish if you substitute the Alfredo sauce for a light pesto mix. Consider spring flavors such as asparagus or pine nuts to make it a dish, but to make it a meal consider adding shrimp to the mix. The pesto will compliment the asparagus while the shrimp keeps the meal simple enough to not worry about a lot of prep work. The cheese you use with you pesto will ultimately bring out the best flavors of the pasta so be sure to use high quality Italian hard cheeses.

Penne Pasta

Wheat penne pasta with Parmesan pesto is a healthier alternative to heavier pasta dishes. Add in strips of blackened chicken breast with spinach and sun-dried tomatoes together to produce a mouthwatering recipe. Penne "al dente," or cooked firm but not hard, adds a chewy texture to the dish. Adding stir fried vegetables such as broccoli or bell peppers contribute depth to the plate.

Bruschetta

French baguettes will naturally go well with pesto dip. By broiling the baguette, thus getting a crisp but not burnt outer layer, it becomes the perfect dipping bread. Bruschetta would certainly be incomplete without fresh tomatoes, a dash of feta crumples and a glass of smoky red wine to compliment the crunchy texture of the baguette. For a healthier alternative with a bit more taste, use whole grain baguettes and dice a few garlic cloves.

Mozzarella

Pesto and mozzarella are delicious in their own special way together, but try something different, like a BLT. Sliced heirloom tomatoes, apple wood smoked turkey bacon, a hearty mozzarella slice topped with a layer of pesto all on a toasted wheat roll sounds like the sandwich that can make anyone's day. Don't forget the light mayonnaise and Romaine lettuce to make it a true BLT.

Tags: healthier alternative, pesto will, pine nuts, with pesto

Treat Diarrhea With Macaroon Cookies

Treat Diarrhea With Macaroon Cookies

Many suffering from excessive diarrhea, such as those with Crohn's disease, have found relief from an unusual remedy--macaroon cookies. Some say the treatment works better than any medication for the ailment. Learn treat diarrhea with macaroon cookies.

Instructions

1. Check with your doctor if you are experiencing chronic diarrhea, or if you are very ill in addition to having diarrhea. You will want to rule out any serious conditions before seeking an at-home treatment for something that is only sporadic.

2. Understand how coconut and coconut oil benefit the digestive system. Some people have a digestive disorder that prevents them from absorbing the proper nutrients from their food. In these cases, the digestive tract needs to be cleansed. Coconut oil has been found to be a beneficial solution to this need for cleansing.

3. Consider eating macaroon cookies, which contain dried coconut, to curb problematic diarrhea. Numerous companies sell this variety of cookie in the grocery store. You can also make your own from a recipe.

4. Try eating two macaroon cookies each day while you have diarrhea. This is a good place to start. Some people using this treatment note that even increasing to three cookies a day causes another problem--constipation.

5. Gauge your body's reaction to the treatment, and always seek medical attention if you feel something is not right with your body. If you feel that the macaroon cookies are improving how you feel, continue to eat a few a day until the problem subsides.

Tags: macaroon cookies, Diarrhea With, Diarrhea With Macaroon, eating macaroon, eating macaroon cookies

Make Easy Stuffed Chicken

The simplicity of this chicken dish belies its simple recipe and delicious flavor. The stuffing in the baked chicken fills the meat with all kinds of wonderful flavors and keeps your seasoning job simple. It's healthy, easy, quick and sure to please any palate.

Instructions

Make Easy Stuffed Chicken Breasts

1. Preheat the oven to 350 degrees and make your stuffing on the stovetop, following the directions on the package. It will likely call for a few other ingredients to be added to it. These ingredients may include onion, celery and chicken broth. Set the prepared stuffing aside.

2. Remove the chicken breast from its package and wash it off. Take each breast and flatten it out. Spoon a few spoonfuls of the stuffing into the center of each flattened breast. Roll the breast over the stuffing and hold it in place with a toothpick.

3. Drizzle a teaspoon of olive oil onto each rolled breast, then sprinkle salt and pepper (or any of your other favorite seasonings) onto the breasts.

4. Put the chicken into the heated oven for 30-40 minutes or until the chicken is cooked all the way through.

Tags: Easy Stuffed, Easy Stuffed Chicken, Make Easy, Make Easy Stuffed, Stuffed Chicken

Make Basic Rice Pilaf

Rice pilaf is a simple way of cooking rice so it's fluffy and loose. In a pilaf dish, the rice grains stay separate and don't form clumps. This recipe can be used as a side dish any time you feel like eating rice. It makes about 3 cups.

Instructions

1. Heat a nonstick 10-inch skillet over medium heat and add the oil.

2. When hot, add the butter and onion and saute until the onion is tender, about two to three minutes. Season lightly with salt and pepper. If you use canned broth, omit the salt, as the broth is plenty salty.

3. Stir in the rice. Coat each grain with some of the fat in the pan. This key step keeps each grain separate.

4. Cook the rice for about 30 seconds, stirring to keep rice from sticking to the bottom.

5. Add 1 3/4 cups of broth or water and bring to a boil. As soon as it boils, lower the heat to a slow simmer and cover tightly.

6. Simmer for 12 minutes, then stir once and cover again. If pan is dry, add 1/4 cup more liquid.

7. Cook five minutes more, then taste. If rice is undercooked, add 1/4 cup more liquid, simmer three more minutes, then shut off the heat and let the rice steam, still covered, for five to ten minutes.

8. Taste again. When the rice is done, fluff with a fork and serve.

Tags: each grain, five minutes, minutes then, more liquid

Use A Hot Plate

Hot plates are used for everything from conducting experiments in laboratories to heating food in college dorm rooms (often against resident housing rules). If you are going to use a hot plate, there are several rules you should follow to ensure your safety and the safety of others.

Instructions

1. Plug in the hot plate.

2. Place the contents to be heated in an appropriate container such as a pan or a beaker, and put the container on the hot plate.

3. Turn on the hot plate, and heat the contents until they reach the desired temperature.

4. Remove the container from the hot plate, place it on a trivet, turn off the hot plate and unplug it.

5. Use only open containers to heat contents on a hot plate. Never attempt to heat a closed jar, can or other container as it could explode.

6. Wear tight-fitting clothes or roll up your sleeves to make sure they do not catch fire as you reach across the hot plate.

7. Keep all flammable materials away from the hot plate, including paper products, volatile chemicals and other organic materials.

Tags: from plate, heat contents

Ideas For A Hawaiianthemed Family Reunion

Hawaiian parties require a tropical flair.

Hawaii is usually described as a tropical paradise with beautiful beaches, people and culture. When planning a family reunion, creative and new ideas are needed to make it a success. A Hawaiian-themed family reunion could be the answer. With flowers, dancing and a tropical vibe, everyone at the reunion will have a blast, and it will have the family talking about it for years to come.

Invitations

Bringing family--near and far--to the reunion is the key to its success so the invitations need to be something that will catch the reader's eye and make him want to join in on the party. Add flair to your invitations by adding your guest's name to the invitation in Hawaiian or applying colorful tropical appliques, stickers, leis or shells to the invitation or envelope.

Food & Drinks

A Hawaiian luau would not be complete without a feast of tropical food selections. Set up a buffet of foods such as roasted pork and chicken, fruit and vegetable platters, nuts, pasta salad and cream pies. Cocktail weenies, ham and pineapple pizza, and other finger foods are great selections to accommodate children attending the reunion.

Guest Apparel

Reunion guests should be encouraged to dress in Hawaiian or summer apparel, as if they were heading to the beach. Suggest colorful shirts, shorts, dresses and hats and sunglasses to help every guest fit in. At the door, present each guest with a lei bought from a party store or a handmade one.

Decorations

Decorations for a luau-themed family reunion need not be elaborate to be attractive. Simple table centerpieces created from a pineapple set in a floral lei, grass skirt table cloths and tiki torches can set the proper atmosphere for your Hawaiian luau. Use clear Christmas lights strung around the party area to provide lighting for your event. Coconut shell drinking cups and candles can provide the final touches to a great party.

Tags: family reunion, Hawaiian luau, will have

Purchase Caviar

There are many different types of caviar with many different price tags. Caviar ranges from fine and pricey to inexpensive and bland. As when purchasing a bottle of wine, you should have at least a basic idea of the types of caviar and what the differences between different varieties are. There are some guidelines to go by in choosing this odd but delightful delicacy.

Instructions

1. Know what caviar is. Caviar is made from the eggs of certain kinds of fish. The most expensive and tastiest caviar comes from the sturgeon, which is not a fish but a common name that actually refers to twenty six species of fish including the Beluga, Sterlet and Kaluga species. These are cold salt water fishes found in Europe and North America. Caviar is made from fish eggs which are processed with salt and eaten alone or on crackers or in recipes.

2. Know the varieties of caviar. There four basic varieties. Sevruga caviar is a less expensive caviar that has really tiny black eggs. Osetra caviar is taken from medium-sized sturgeon and it has eggs that are just a little bit bigger than the Sevruga and boasts a nutty taste. Beluga caviar comes from the largest sturgeon found in the Caspian Sea. It has much larger eggs than the other two and is considered a high priced caviar. The most expensive of the caviars by far is called both Sterlot and golden due to it's golden color. This is the caviar of the very rich. There are American varieties of caviar as well. American caviar is taken from sturgeon (black eggs), Whitefish (yellow eggs), Trout (small reddish eggs) and Salmon (larger reddish eggs).

3. Know store your caviar. Put unopened caviar into a bowl of ice or in the coldest area of the refrigerator. It can stay fresh for up to 20 days. Once it's opened, you have to eat it within three days. You can also keep caviar in a pantry where it will keep, if unopened, for five to six months.

4. Taste the different kinds of caviar to see which one you enjoy the most. They all have distinctive flavors. Select varieties that are labeled 'molassol' which is translated 'little salt.' Know serve caviar. Use glass or wood spoons, although spoons made of mother of pearl, bone and real gold are the utensils of choice. Avoid stainless steel or even real silver because the caviar will pick up a metallic taste from these. Serve your caviar at a cold temperature with crackers or fancy breads--pumpernickel is particularly good with it.

5. Enjoy caviar by itself on a bed of ice with lemon juice and toast. You can also serve it with boiled, chopped egg white with the yolks having been put through a sieve and side dishes of finely diced onion or chives. Caviar is also great with hot Russian blini--a traditional pancake served with sweetened butter. It can also be served with baked or mashed potatoes. Speaking of traditions, around the time of Russia's Peter the Great, serving caviar was a sign of great wealth. A table, called a zakusa table was stocked with various styles of caviar which was served with vodka. It was eaten by the spoonful and then chased with a shot.

6. Buy good caviar at any specialty grocery store and he cheaper varieties are found even in some regular grocery stores. You can, of course. purchase it online as well at websites such as FineCaviar and CaviarExpress (see Resources below). With a few purchases under your belt, you will sound like a caviar connoisseur in no time.

Tags: served with, black eggs, caviar comes, caviar comes from, Caviar made, Caviar made from

Make Apple Cider Without A Press

Apple cider is a great beverage for all seasons. It can be warm in the fall and winter and cold in the spring and summer. It is simple for you to create from scratch without a press, and can be made in large batches for parties or your family.

Instructions

1. Choose large, sweet, fresh apples to begin making your apple cider. Red Delicious, Gala and Jonathon apples are perfect for making cider. Clean them thoroughly with soap and warm water.

2. Cut the apples into chunks, keeping the skins on (this provides more nutrients). Place all of the apple chunks in a food processor or blender. If you are making a large amount of apple cider, do this in batches. Puree the apple chunks until smooth.

3. Get a large bowl. Pour the batches of pureed apples through a cheesecloth, squeezing through as much as you can. If solids get through the cheesecloth, that is okay; just make sure it is not large amounts. This will give the cider juice a cloudier appearance. The amount of juice you produce is the amount of cider you will have, so keep this in mind.

4. Pour all of the apple juice into a container that you can seal as airtight. Make sure to fill the juice up to the very top of the container, so oxygen doesn't stay in the container above the juice. Seal the container.

5. Store it in the freezer, or below 40 degrees Fahrenheit, for at least two months. After you take it out of the freezer, thaw the cider out and pour into glasses to either heat up or keep cool, depending on what you choose.

Tags: apple chunks, apple cider, through cheesecloth

Spiritual Diets

If you're planning a dinner event, know the religious dietary needs of your guests.

If you are planning an event or dinner party and are inviting guests from various religious backgrounds, you should understand different spiritual dietary restrictions before you plan the menu. By understanding what people of different religious faiths can and cannot eat, you can plan a meal that won't offend anyone and that everyone can enjoy.

Kosher Dietary Restrictions

If you have Jewish guests, you need to find out if they follow Kosher dietary laws. These dietary restrictions dictate what kind of meat and dairy can be consumed. Kosher law states that only animals with cloven hooves can be consumed, and that dairy products must come from Kosher animals. In addition, meat and diary cannot be consumed together, and Kosher animals must be slaughtered in a certain way. Additional restrictions apply during Passover.

Muslim Dietary Restrictions

Muslims do not eat foods that are not considered halal, or allowed, by Allah, including pork, carnivorous animals and birds, and animals who are not slaughtered in the manner approved by their faith. In addition, Muslims do not believe in drinking alcoholic beverages. If you are serving Muslim guests, check your recipes to ensure no alcohol or lard was used in their preparation. Muslims also fast during different points of their religious calendar.

Catholic Dietary Restrictions

Catholics follow a spiritual diet during the 40 days of Lent. During this time period, which can change dates from year to year, Catholics fast on certain days and abstain from meat on Fridays. Although they cannot eat meat, they are permitted to eat fish, dairy and eggs on Fridays. On fasting days, such as Ash Wednesday and Good Friday, only one full meal is permitted during the day.

Hindu Dietary Restrictions

Like other religious groups, Hindus do not believe in eating pork. Because the cow is considered sacred to Hindus, they also do not eat beef. These two types of meats are strictly prohibited, but in addition, many Hindus choose a vegetarian lifestyle. If your guests are vegetarians, you should prepare a meal that offers other sources of protein, such as beans or tofu.

Tags: Dietary Restrictions, Kosher animals, meal that, your guests

Make Appetizers For Halloween

Make Appetizers for Halloween

It's smart to serve appetizers on Halloween because people are usually on the go. If you have kids, they're in and out gathering and admiring their candy; if you host a party, guests are coming and going. Easy-to-eat appetizers are a simple way to feed everyone--and they provide a bit of nourishment amid the sweets.

Instructions

1. Make a pumpkin-shaped cheese ball for some healthy fun. Cheddar cheese provides the orange color, and a broccoli stalk or piece of celery is the "stem" on top. (Some cheese ball recipes even include pumpkin puree in the ingredients.) Serve with crackers, bread or fall vegetables (see Resources below).

2. Serve a variety of flavored pumpkin seeds, and let your guests choose their favorite. To begin, wash seeds and pat them dry. For savory seeds, mix them in a bowl with salt, oil and your seasoning of choice (try combinations such as dried rosemary and basil, or curry powder and cayenne). For sweet seeds, mix with sugar, oil and seasoning (try cinnamon, nutmeg and allspice, or cinnamon, ginger and cayenne). After mixing, spread them on a baking sheet and bake until crisp.

3. Create fruit skewers with a Halloween touch. At the top put a pumpkin decoration (a piece of candy or the smallest mini pumpkin you can find). Then spear grapes, orange slices, pineapple chunks, dates and any other fruit that won't turn brown and will keep fresh looking.

4. Bake macaroni and cheese in individual containers such as ramekins or mini-loaf pans--kids and adults love to have their own serving. Use cheddar cheese to make the color right, and look for noodles in the shape of ghosts and witches. No time for a full-on macaroni-and-cheese recipe? Just cook the cute Halloween noodles, put them in individual dishes and sprinkle with cheddar cheese.

5. Let your guests make their own trail mix. Provide bowls of nuts, dried fruit, granola, chocolate chips and more, plus baggies imprinted with Halloween decorations. People can spoon their favorite ingredients into their bags and munch during the evening or take the treats home.

Tags: Appetizers Halloween, cheddar cheese, cheese ball, Make Appetizers, Make Appetizers Halloween

Make Mexican Chili Bowls

A Mexican chili bowl enjoyed with crackers.

Mexican food has assimilated into American gastronomy and is enjoyed by many people regardless of ethnicity. Tacos, salsa, beans and rice are comfort foods that fill the belly and leave you feeling happy. One Mexican food that is a family party favorite is the Mexican chili bowl. Mexican-style chili is a bit spicier than American-style chili, but the flavor it projects is phenomenal.

Instructions

Biscuit Bowls

1. Set the oven to 450 degrees Fahrenheit. Flip the muffin tin upside down and spray with cooking spray. This will be the mold for your biscuit bowls.

2. Combine the biscuit mix, milk and cayenne pepper in a medium mixing bowl. Stir the ingredients until well combined, then shape the dough into a ball.

3. Knead the dough two to four times on a floured surface. Divide the dough evenly into six pieces and roll each section into a 6-inch ball.

4. Take one 6-inch dough ball and place it over one of the muffin cups. Press the ball around the muffin cup to mold its shape. This is how the bowl is formed. Do the same for the remaining five balls.

5. Place the muffin tin on the medium rack in the oven and bake for 12 to 15 minutes. The biscuits will be done when the tops are golden brown. Remove them from the oven and let the biscuit bowls cool.

6. Peel the biscuit bowls away from the muffin tins and place them on a wire rack. Reserve them for later use.

Chili

7. Add the ground chuck to the Dutch oven and brown over medium-high heat. Stir in the chopped onions and green peppers and cook until the meat is completely browned and the vegetables are tender. Add the garlic and cook until fragrant. The smell of garlic should be noticeable before moving on to the next step.

8. Pour in the Mexican-style stewed tomatoes, kidney beans, chili powder and salt. Stir until the ingredients are well combined. Bring the chili to a boil and reduce heat to low. Simmer for 35 minutes, stirring occasionally. Season with ground pepper to taste.

9. Serve the hot chili by spooning it into the biscuit bowls. Garnish the chili with sharp cheddar cheese, sour cream, corn chips and green onions.

Tags: biscuit bowls, chili bowl, cook until, Mexican chili, Mexican chili bowl, Mexican food

Make An Oldfashioned Banana Cream Pie

Use three to four bananas in your pie.

Pie is a great addition to any family or holiday occasion. For your next get-together, try making a creamy and delicious old-fashioned banana cream pie. It doesn't take a lot of effort, and the pie is worth it.

Instructions

1. Prebake a frozen or homemade pastry shell in the oven according to your pie recipe directions. You can use a graham cracker crust if you prefer. Let it cool.

2. Combine 2 tablespoons butter, 3/4 cup sugar, 1/8 teaspoon salt, 1/3 cup flour and two well-beaten eggs. Add the scalded milk slowly, stirring the mixture constantly.

3. Cook the mixture in a double broiler stirring constantly over hot water until thick and smooth. Be patient because this takes at least 20 minutes or more. Add 1 teaspoon of vanilla and stir.

4. Thinly slice three to four ripe bananas and add them to the mixture. Pour the mixture into the baked pastry shell.

5. Serve with whipped topping or meringue. Refrigerate the pie when completed until ready to serve.

Tags: pastry shell, three four

Use Shawarma Seasoning

Spice up your sandwich with some shawarma seasoning in a marinade.

Shawarma is a popular dish in the Middle East. It is a meat dish, usually lamb or beef, that is marinated in Shawarma seasoning overnight and then cooked over an open fire or in an oven and served in a sandwich. The seasoning usually consists of cumin, coriander, paprika, turmeric, cloves, cayenne pepper, black pepper and cinnamon. The exact spices used vary from country to country and are usually added to yogurt and juices to create the marinade. The spices can be mixed prior to use and stored in an airtight container or bought pre-mixed.

Instructions

Shawarma Seasoning on Beef

1. Cut the beef fillet into 1/4-inch-thick slices. Cut slices into 1/2-inch wide pieces. Set the slices aside while mixing the marinade.

2. Prepare the marinade. Combine 1 tbsp. yogurt, 2 tsp. vinegar, 1 1/2 tsp. shawarma spices, 1 tsp. salt and 1 tsp. mastic powder in a baking dish and stir. Squeeze the orange and lemon slices into the mixture and add the slices. Add the beef slices, cover the mixture and refrigerate overnight.

3. Preheat the oven to 375 degrees. Place a rack in the lower half of the oven.

4. Remove the beef slices from the mixture and squeeze out the excess liquid with your hands. Place the slices in a shallow pan, spaced apart so they are not touching. Sprinkle corn oil over the meat and cover the pan with aluminum foil.

5. Roast the slices in the oven for 20 to 25 minutes, turning them twice. Take the pan out of the oven and remove the slices. Drain the juices from the pan, return the slices and roast, uncovered, for another 15 minutes. Remove the slices from the oven again and serve them with tahini and flatbread.

Shawarma Seasoning on Lamb

6. Slice the meat for the sandwiches. Cut it into long, thin slices and set aside.

7. Combine 1 onion, 6 cloves garlic, 1 bay leaf, 1 tsp. salt, 1 tsp. mastic powder, 1 1/2 tsp. shawarma spices, and orange and lemon slices in a blender and blend. Place the mixture in a bowl and add 1 1/4 cup vinegar, 3 cups water and 2 tbsp. lemon juice.

8. Add the lamb slices to the marinade mixture and coat. Refrigerate the lamb slices in the marinade overnight.

9. Preheat oven to 350 degrees. Remove the lamb pieces from the marinade. Drain the marinade and place the lamb pieces in a shallow pan. Cook the lamb pieces in the oven for 20 minutes, turning them occasionally.

10. Remove the lamb slices from the oven and serve them in pita bread.

Tags: lamb pieces, lamb slices, Shawarma Seasoning, slices from, beef slices, from oven, lamb slices marinade

Pickle With Distilled Vinegar

Along with pickles, other foods, such as fish and eggs, are pickled as well.

If you are a cook or a homeowner that is looking to store some food in order to save money, you can do so by pickling. Although most people are used to pickling with exotic forms of vinegar, you can pickle items of food using distilled vinegar. Although you can pickle any item with distilled vinegar, fish is traditionally pickled with distilled vinegar and serves as a great example of the process.

Instructions

1. Boil the water, vinegar, onions and spices. Place a large kettle on your cooking stove top, and turn on your burner. Place your 5 cups of water, 2 quarts of distilled vinegar, 1/2 pound of sliced onions, the clove of crushed garlic, 1 oz. of white pepper and 2 oz. of mixed pickling spices into the kettle. Bring the kettle to a boil.

2. Simmer the fish for 10 minutes. Once the kettle has reached a boil, add your 10 pounds of fish into the kettle, and lower the stove top temperature until the kettle is at a simmer. Simmer the fish in the kettle for 10 minutes or until you are able to pierce it with a fork.

3. Refrigerate the fish in a shallow pan. Remove the fish from the kettle, and place it in the cooking pan. Make sure the fish is spread in one single layer. Place the pans in the refrigerator in order to rapidly cool the fish.

4. Remove the fish from the pans in the refrigerator and then place them into the the glass jars.

5. Using a strainer to block the solid contents in the kettle, pour the vinegar solution into the fish jars.

6. Using the lids that came with the glass jars, seal the glass jars and then place them in the refrigerator. The fish should stay fresh for up to 6 weeks.

Tags: distilled vinegar, glass jars, fish from, into kettle, jars Using, pans refrigerator, place them

Bundt Pan Vs Tube Pan

Cake recipes sometimes call for the use of either a Bundt pan or a tube pan. Although they look quite similar, they may not always be interchangeable without a careful consideration of the ingredients and the baking times specified in the recipe.

Tube Pans

A tube pan is a deep smooth-sided baking pan with a hollow tube in the middle. It is used primarily for baking angel food and sponge cakes. The tube pan can be made as a single piece pan or as a two piece pan with a removable flat round bottom to help extricate the cake after baking. They are most always constructed of aluminum. In some recipe books, tube pans are referred to as angel food cake pans.

Bundt Pans

A Bundt pan is an ornamental tube pan. The Bundt is very popular for making rather dense cakes of the pound-cake variety. This pan is heavily constructed, usually of cast aluminum, with heavy fluted sides and, like the tube pan, a hollow tube in the center so cake batters can rise and bake uniformly.

Capacities

A Bundt pan is typically 10 by 3 1/4 inches and holds 12 cups of batter. A tube pan of the same capacity would measure 10 by 4 inches. If you are unsure of the capacity, the best way to measure it is to fill the pan with water, and then pour the water into a graduated container. If the pan is a two-piece tube pan, line it first with a plastic bag before filling it.

Recipes

Tube pans are designed for baking angel food cake, which contains lots of beaten egg whites but no fat in the batter. The high sides and removable bottom with a central tube promote rapid rising and even baking.

Bundt pans are generally used for baking the denser batters of coffee cakes and sweet cakes called Bundt cakes. Their fluted sides and greater surface area produce more crust, which is desirable in cakes of this type. Like tube pans, a Bundt pan also has a tube in the middle to promote even baking. The tube, incidentally, also makes the cake easier to slice.

Substitution

It is always best to follow the recipe and use the type of pan called for, as well as the recommended temperature and baking time. If that is not possible, the most crucial element to watch for is the baking time. How much extra time or less time it will take to bake depends on the dimensions of the pan you use. Baking time is likely to be shorter if you use a shallow pan. To test for doneness, use a wooden skewer inserted into the middle of the cake. When the skewer comes out clean, the cake is done, regardless of the shape of the pan.

Tags: angel food, angel food cake, baking angel, baking angel food, even baking, fluted sides

Make Weight Watchers Fried Chicken

Even if you are on the weight watchers diet you can still enjoy delicious weight watchers fried chicken for only 4 points per serving. This delicious weight watchers recipe will not only fulfill your craving for fried chicken but also help you lose weight and stick to your diet. Learn make fantastic weight watchers fried chicken in a few easy steps.

Instructions

1. Prepare to Cook Weight Watchers Fried Chicken

The first thing you need to do to make weight watchers fried chicken is preheat oven to 365ºF. Then, lightly coat an 8 X 8 X 2-inch baking dish with the butter flavored nonstick and non-fat cooking spray. Set this to the side. The next thing you need to do to prepare to cook weight watchers fried chicken is combine the flour, salt, pepper, onion powder and cayenne pepper together in a medium-size bowl. The place buttermilk and corn flakes crumbs in 2 separate shallow bowls. Now you are ready to start breading your weight watchers fried chicken.

2. Bread Your Weight Watchers Fried Chicken

The next step is to roll the chicken breast halves in the flour mixture until evenly coated on each side. Next, you want to dip the chicken into buttermilk and then finally into the corn flakes crumbs. Then, place coated chicken breasts in the prepared baking dish. Spray chicken with a light coating of the Butter Flavored non-fat cooking spray. Now your weight watchers fried chicken is ready to be cooked.

3. Cook your Weight Watchers Fried Chicken

Finally, bake the chicken until it is tender and no longer pink. This will take about about 25 to 30 minutes. This weight watchers recipe will make 4 servings and each serving is worth 4 weight watchers points.

Tags: weight watchers, weight watchers fried, fried chicken, watchers fried, watchers fried chicken, weight watchers

Braze A Pork Roast

Serve the braised pork roast with a light gravy.

Braising is a cooking technique that consists of searing the meat and then simmering it in a covered pot. The braising process utilizes a low heat to cook the meat gradually, and enables you to tenderize less-expensive cuts of meat that may be tough. The Reluctant Gourmet recommends using a Crock-Pot, pressure cooker or Dutch oven to braise a pork roast. Prior to braising the pork roast in the crock-pot, season the meat with a few pinches of salt and pepper.

Instructions

1. Pour a few tbsp. of oil into the base of your Crock-Pot. Utilize the controls to heat the Crock-Pot to a medium-high heat. Lower your seasoned pork roast into the heated pot.

2. Rotate the pork roast in the heated oil to brown the outer skin. Pour in some beef broth to deglaze the Crock-Pot and cover the pork roast halfway. Decrease the heat to 350 degrees.

3. Cover the Crock-Pot to begin the simmering process. Allow the pork roast to tenderize for 1 to 6 hours. Remove the pork roast as it finishes cooking.

4. Add a few tbsp. of flour into the Crock-Pot. Stir the flour into the broth to create a gravy for the pork roast. Pour the gravy over the pork roast before serving.

Tags: pork roast, pork roast, flour into

Ready To Go Party Appetizers

Make your party preparations easier by creating delicious and simple appetizers.

If you are having a party, you may want to prepare simple appetizers that will not drain your time while you organize the party's other details. Hosts often consider the appetizers after they've planned the menu, decorations and entertainment, but guests expect something to nibble on when they arrive at the party. You can create ready-to-go party appetizers with a few ingredients and a little time.

Instructions

Mushroom Caps

1. Lightly brush mushroom caps with melted butter and lay the caps face up on a baking sheet.

2. Mix toasted walnuts, parsley, chopped onion and the chopped mushroom stems together with grated cheddar cheese and fill the caps with the mixture. Keep the mushroom caps in the refrigerator until 20 minutes before your party begins.

3. Bake the mushroom caps immediately before your guests begin to arrive at 350 degrees Fahrenheit for 20 minutes. Serve piping hot with toothpicks to allow your guests to pop them into their mouths. Serves 8 people.

Mini-Pizzas

4. Buy mini-pitas or cut regular-sized pitas into triangles.

5. Smooth tomato sauce, simmered with crushed garlic, soy sauce, red wine, basil and oregano on the pitas.

6. Sprinkle grated cheese over the sauce and top with olive rings, sliced mushrooms or other pizza toppings.

7. Bake for five minutes in a medium-hot oven and serve right out of the oven. Serves 20 portions.

Pigs in a Blanket

8. Roll out phyllo dough and cut it into 3-inch squares.

9. Place one 2-inch piece of hot dog in each square and roll up to form a little basket.

10. Bake the baskets in the oven until light brown to make pigs-in-a-blanket for the party appetizers. Serves 10.

Chicken Fingers

11. Cut chicken breasts into 1-inch thick slices.

12. Roll each "finger" in flour seasoned with salt, pepper and paprika.

13. Dip each finger in scrambled egg and roll it in bread crumbs.

14. Fry the "fingers" in oil or lay the fingers out on a pan and bake the chicken fingers in a medium oven for 20 minutes. Serves 10.

Hummos and Crackers

15. Prepare hummus dip by grinding up one can of chickpeas in a food processor together with garlic, parsley, salt, lemon juice and a third of a cup of olive oil.

16. Add enough hot water to allow the mixture to grind up finely.

17.Spread the hummus on a platter.

18. Drizzle some more olive oil on top of the hummus and sprinkle on some paprika for decoration.

19. Lay crackers around the sides of the dish and serve. Serves 10.

Tags: mushroom caps, before your, caps with, each finger, simple appetizers, together with, your guests

The Best Way To Cover Up Vodka

Vodka is not a very strongly flavored alcohol, so any sort of intense taste should cover the flavor up thoroughly. There are two sorts of drinks that will do the job quite well: sweet and tart, and salty and spicy. If you want to drink something salty and spicy, follow the link References to make a Bloody Mary.

Instructions

1. Start with the vodka, and use as little as possible. The less vodka in the drink, the less you are going to taste it.

2. Mix up tart, sweet fruit juices. Both the tartness and the sweetness will help you cover the taste. For example, you can mix one part vodka with two parts each of orange juice and pineapple juice to make a bay breeze. Both juices are very sweet and tart, so they will help cover the flavor.

3. Consider adding simple syrup to the drink. Mixing in an ounce of simple syrup will make a sweet drink even sweeter, making it hard to taste the vodka.

4. Add a splash of lime or lemon juice. This will increase the tartness, further masking the taste of the vodka.

5. Add some soda water. The sensation of soda bubbles popping on your tongue will mask the subtle flavor of the vodka.

6. Add pieces of fruit to the drink. Fruit will soak up some of the alcohol. You will still feel the effect of the vodka when you drink it, but you won't taste it as much.

7. Add ice. Colder drinks go down more smoothly. Even if you still taste the vodka, it won't bother you as much.

Tags: taste vodka, cover flavor, help cover, salty spicy, simple syrup, sweet tart, will help

Food For Lunch In Spain

Lunch, known as "la comida" in Spain, occurs later in the afternoon than the usual noon hour that's common in the United States. Spaniards prefer a leisurely lunch of traditional foods that serves as their largest meal of their day.

Lunch time in Spain.

Size

Lunch in Spain consists of several courses. It generally includes an appetizer and an entree followed by dessert. Bread is often included with the meal.

First Course

First-course salad.

Salads and soups offer a light start to a Spaniard's lunch. A popular favorite is a red tomato soup with vegetables called gazpacho. The soup is traditionally served cold.

Second Course

The second course is comprised of heartier foods, for example "plato de cuchara," a type of stew. Other favorites are sources of protein such as meats or fish, sometimes served with vegetables.

Third Course

Cake for dessert.

A dessert course completes the meal, with options varying from a light, traditional Spanish flan (creme caramel) to a sweet pastry or cake. Some Spaniards prefer a piece of fresh fruit for dessert.

Wine

Wine, like bread, usually accompanies lunch, especially in restaurants. The cost of the wine is frequently added into the cost of the total meal when served at lunch.

Tags: Lunch Spain, Spaniards prefer, with vegetables

Make Your Own Toasted Sesame Seed Oil

Toast sesame seeds to prepare toasted sesame seed oil.

Toasted sesame seed oil, used in many Asian and Middle Eastern dishes, contains the same nutrients found in regular sesame seeds, including copper, calcium, magnesium, iron, zinc, phosphorus and vitamin B1. Sesame seeds contain a high level of sesame oil, which is known to be resistant to going rancid--a state when oil tastes bitter. While most manufacturers must cool or press sesame seeds to make the oil--a lengthy process--you can prepare your own toasted sesame oil by using sunflower seed oil.

Instructions

1. Preheat your oven to 350 degrees F.

2. Spread raw sesame seeds in a single layer on an ungreased rimmed baking sheet.

3. Place the baking sheet in the oven on the middle rack.

4. Check the seeds after 5 minutes. Remove the pan from the oven and stir them around with a spoon.

5. Place the baking pan back in the oven on the middle rack. Keep baking for another 10 to 20 minutes, watching them closely.

6. Remove the baking pan from the oven when the sesame seeds have a light brown color and a nutty aroma. Allow to cool on a plate or another flat surface.

7. Place 1/4 cup toasted sesame seeds and 1 cup sunflower seed oil into a pan on the stove. Heat on medium heat for 2 minutes.

8. Empty the mixture into a blender and blend until the sesame seeds are broken into tiny pieces.

9. Let the mixture sit for 2 hours.

10. Strain out the seeds by emptying the mixture into a bowl covered with a cheesecloth or towel.

11. Empty and store the mixture in an airtight container, preferably one with a spout for pouring.

Tags: sesame seeds, sesame seeds, baking sheet, from oven, middle rack, mixture into

Make A Chai Latte

Chai tea once savored only by those in eastern India, has made its way to the west and grown considerably in popularity. Coffee houses around America have chai tea variations on the top of their bestseller lists. Save money and learn to make a good chai tea latte at home. Kick your feet up and drink in the delightful flavor of the East in your own backyard.

Instructions

1. Find the best quality and freshest ingredients in both the spices and tea leaves to achieve the fullest flavor. Check websites like Cardamom Spice and Kho-Cha, which offer fresh ingredients of fine quality to make chai latte.

2. Place water in a pot and while the water heats, add a stick to a stick-and-a-half of cinnamon, eight cardamom pods, a few cloves and a thin slice of ginger, about ?-inch long.

3. Wait for the water and spices to boil then reduce the heat to low.

4. Cover the pot and let the mixture simmer for 10 minutes.

5. Remove from heat then add 2/3 cup of milk and sugar to taste, about 6 teaspoons. Place the pot back on the heat and bring it to a simmer. A variation to adding the milk to the mixture is to add only the sugar at this point and steam the milk with an espresso maker or steam wand and add after you brew the tea.

6. Add the Darjeeling tea leaves to the simmering mixture and again remove the pot from the heat, covering tightly. Allow the tea to steep for 3 minutes for a medium to strong flavor. Adjust the steeping time to suit your taste.

7. Top off the chai latte with steamed milk if you eliminated the milk in Step 5 and used an espresso machine or steaming wand instead.

Tags: chai latte, from heat

Make Bug Cupcakes

Make some sweet, loveable cupcake bugs for your little one's next birthday party. These edible bugs will be as fascinating to look at as they are to eat. In fact, you might have to remind the kids that they're for munching, not for playing.

Instructions

1. Bake one batch of chocolate cupcakes in paper cupcake liners and allow them to cool.

2. Prepare a batch of white cake frosting, and divide it into five small bowls. Use the food coloring to tint each one a different pastel color.

3. Neatly slice the rounded top off of the cupcakes with a serrated knife, and then slice each top in half. Set them aside, because they will be the wings.

4. Frost the cupcakes and use a small amount of frosting to attach the halves back on the tops, placing them slightly askew so they look like wings.

5. Refrigerate the cupcakes for about 30 minutes until they are firm and the wings stay on securely.

6. Make bug heads from the gumdrops and antennae from the licorice string. Snip the licorice string into small pieces about ?-inch long. Poke two holes on opposite sides of each gumdrop, and poke the licorice strip into the holes.

7. Frost the wings in the colors of your choice, and decorate them with the pastry bags filled with colored frosting of your choice.

Tags: licorice string, your choice

Make A Dream Pie

Dream pies are sweet desserts that should please any cherry lover. This recipe is good for pot luck dinners or bake sales because it yields three dream pies and takes less than 1 hour to prepare.

Instructions

1. Cook the pie crusts as directed on the packages. Allow the pie crusts to cool completely.

2. Separate the juice from the cherries in the pie topping.

3. Mix the juice from the cherries with the sugar and flour in a sauce pan.

4. Add the cherries, pineapple and red food coloring to the juice mix.

5. Place the mix on the stove over medium heat. Cook until it is thick while stirring the mixture continuously.

6. Add orange Jell-o and vanilla while the mixture is still hot.

7. Put in the dream pie mix in the refrigerator until cold and thick.

8. Combine the bananas and pecans with the mixture. Pour the mix into the three pie crust.

9. Mix the remaining pie cherries with the whipped cream. Top the pies with the whipped cream and cherry mix.

Tags: cherries with, from cherries, juice from, juice from cherries, whipped cream, with whipped, with whipped cream

Make Beauty & The Beast Costumes

The classic story of "Beauty and the Beast," particularly the animated Disney version, is a favorite source of costume ideas for children and adults. Aside from the lovely Belle and the lovable Beast, fans often dress as the villainous Gaston and other supporting characters such as Lumiere, Chip, Cogsworth, Mrs. Potts and Le Fou. With such a varied cast of characters, from human to animal to anthropomorphic object, there is something for everyone. Whether attending a costume party or simply dressing up for Halloween, a homemade "Beauty and the Beast" costume is sure to make a splash. To learn make your own costume, complete the following instructions.

Instructions

1. Determine which character's costume you would like to make. Consider that animal or object costumes may take a great deal more work than those of Belle, Gaston or other human characters.

2. Find an appropriate pattern for the costume you have decided to make. For Belle's ball gown, use Simplicity 9902 or Butterick 4320 for a child and McCall's M3609 for an adult. For Belle's blue peasant dress, Simplicity 4139 for children can be adjusted to that look, as can any adult sundress and apron pattern. For the Beast's ball clothing, use Reconstructing History's adult patterns for an 18th century tailcoat, breeches, vest and cravat. For a child Beast, mix Rocking Horse Farm's boy-sized Regency patterns with the adult Reconstructing History coat patterns.

3. Choose the appropriate fabric colors for each part of the costume, using a reference picture of the character from the movie. Use the pattern guidelines to determine the appropriate type of fabric.

4. Following the pattern instructions, make a full test costume out of cheap muslin. This will assess any fit problems in the pattern size that is closest to your measurements. Put the muslin on several times throughout the process to test the fit. Make any alterations directly on the muslin.

5. Take the test costume apart at the seams and use the pieces as pattern pieces for your real costume fabric, particularly if you have made many adjustments to the original pattern. Remake the costume in the real fabric as neatly as possible. Before finishing hems, linings and bindings, put the costume on one last time to double-check that there have been no fitting mistakes. Finish the details.

6. Acquire all accessories shown in your reference pictures. If you made Belle's peasant costume, you will need a blue hair ribbon and shoes. If you made her ball gown, you will need evening gloves, a gold hair tie and dress shoes. Many accessories can be found at local costume shops, in thrift stores and online. You can also make some items, such as gloves and head wear.

7. Make or buy any props. Your Belle may wish to carry the magic mirror, which can be picked up in any costume store, or a basket of books, which can also be bought. The Beast's wilted rose can be re-created using a cheap craft rose. Some props can be purchased directly from Disney product lines.

8. Attend to the makeup and hair. Some characters, such as the Beast, will require more complex makeup and hair than others. The Beast's look can be re-created with a long, shaggy brown wig; plastic horns; fake fangs; and furry gloves. You can also stick extra hair pieces at the trouser cuffs to look like leg fur. Beastlike makeup can be done using standard Halloween fright makeup kits, which often include werewolf options.

Tags: Beauty Beast, ball gown, characters such, Gaston other, makeup hair, Reconstructing History, test costume

Cook A Prime Rib Roast

If you're a meat lover there is nothing like a perfectly cooked prime rib roast. This version uses high cooking temperatures in the first phase of cooking to give you a delicious crust and seal in those juices. Never go to a restaurant for prime rib again.

Instructions

1. Preheat oven to 500 degrees Fahrenheit.

2. Finely chop the fresh rosemary and thyme.

3. Rub prime rib roast's surface with enough salt to lightly coat the meat on all sides.

4. Crack black pepper onto the prime rib roast, one side at a time, and rub into the meat.

5. Coat the prime rib roast with the chopped rosemary and thyme. Rub the herbs into the meat's surface to be sure it sticks to the meat.

6. Place the prime rib roast in the roasting pan.

7. Insert the meat thermometer into the roast so the tip of the thermometer is placed in the center of the roast.

8. When the oven reaches the proper temperature, place the roast inside and close the door.

9. Cook the prime rib at 500 degrees Fahrenheit for a half hour. This will cause the meat to form a crust on the outside that adds flavor and holds the juice in the meat during cooking.

10. After half an hour, reduce the cooking temperature to 200 degrees Fahrenheit and continue to cook until the internal temperature (shown by the meat thermometer) reaches the desired cooking stage (rare, medium or well done).

11. Once the roast is cooked to your liking, remove the pan from the oven.

12. Remove the roast from the pan and let it sit on a cutting board for fifteen to 20 minutes. This is called letting the meat "rest" and it allows the juices of the meat to be absorbed back into the inner part of the meat for a nice, juicy roast.

13. Cut the roast into slices of desired thickness and serve.

Tags: prime roast, degrees Fahrenheit, half hour, into meat, meat thermometer, rosemary thyme

Identify A Hass Avocado

Avocados have been dated back to 8000 B.C.

The Hass avocado was first bred by Californian Rudolph Hass in the 1930s. It is now one of the most commonly found varieties of avocado in North America. As of March 2011, in California alone, 90 percent of avocados are Hass, and harvesting reaches a peak in June. It is a widely used fruit in salads, guacamole or sandwiches. It is easiest to identify this type of avocado by actually holding it so you can feel its texture and identify its color.

Instructions

1. Look at the shape of the fruit you are holding. Avocados are large pear shapes, and can be held in one hand.

2. Stroke the surface of the fruit with a finger. Feel the texture it has. A Hass avocado has a rough, uneven outer surface unlike other varieties which are smooth to touch. The surface almost resembles the bark of a tree.

3. Identify the color of the fruit. Hass avocado are very dark green in color, and in bad light can even appear black. If the fruit is overripe, it will actually be black with indentations in its surface. Other varieties of avocado are more vibrant shades of green.

4. Cut the fruit in half. The inside flesh of a Hass avocado is light green, with a darker edge around its perimeter. The stone is also light greenish or yellowy in color, and can often be brown too. If the flesh is overripe, blotches of brown or black are seen on it and it will be very mushy.

5. Compare the fruit against other types of avocado. Use its shape, texture and color to identify that it is in fact a Hass avocado.

Tags: Hass avocado, varieties avocado

Make Albondigas

"Albondigas" is Spanish for "meatballs," which are the foundation of Sopa de Albondigas, a popular Mexican dish. The meatball recipe has many variations but the tiny meatballs always end up in a soup, rather than being served alone. The secret to the recipe is the egg, which causes the meat mixture to bind together as soon as the meatball hits the boiling brother.

Instructions

1. Combine the consomme in a medium saucepan with water per the instructions on the can. Add the bay leaf. Set the pan over medium high heat and bring it to a boil.

2. Combine the ground meat, salt, chili powder and grated onion in a large bowl. Mix well. Add a little chopped, fresh mint for a distinctive flavor.

3. Add the bread crumbs and rice (or pine nuts) to the meat mixture. Work with the hands to combine thoroughly.

4. Shape the meat mixture into meatballs about 1 inch in diameter but no larger. Keep the size consistent. Use a small melon baller to measure the amount of meat mixture in each meatball.

5. Drop the meatballs gently, a few at a time, into the boiling consomme. Keep the boiling constant as the meatballs are added to the pot.

6. Reduce the heat. Cover the pan and simmer for 30 minutes. Remove the soup from the heat. Remove the bay leaf. Stir in the sherry just before serving. Serve with warm tortillas.

7. Vary the recipe by adding sliced carrots, green beans, peas and/or cilantro to the broth just before the meatballs are added.

Tags: meat mixture, just before, meatballs added

Cooking With Pressure Cookers

Safety Precautions

Never overfill your pressure cooker. It should not be filled more than halfway with solid food or more than two-thirds of the way with liquid. At the same time, you will usually need at least two cups of liquid to build up sufficient pressure. Inspect the gasket and valves often, and replace the gasket once a year.

General Tips

For extra flavor, brown meats and vegetables before adding them to the pressure cooker. Also, add ingredients at different times, depending on how quickly they cook. Because foods cook very quickly in a pressure cooker, they need to be inserted at different times to retain their textures. For the same reason, it is important to underestimate rather than overestimate cooking times so as not to overcook the food. A few extra minutes in a pressure cooker can change a perfect dish to a wilted, texture-less mush.

Cleaning and Storage

Always remove and wash the valve and gasket after using. Do not, however, immerse the lid in water when washing. Store the pressure cooker with the lid unlocked. Otherwise, it can damage the gasket or exert pressure on the lid so that it sticks shut.

Adapting Recipes

Your pressure cooker is best used for foods that require long cooking times, such as soups, stews, and sauces. Reduce the amount of liquid that the original recipe calls for, as very little liquid escapes as steam in a pressure cooker. At the same time, make sure to use enough liquid to produce steam (about two cups). Because food cooks very quickly in a pressure cooker, assume that it should take about a third of the time that the original recipe calls for.

Tags: pressure cooker, cooking times, different times, more than, original recipe

Make Honey Garlic Sauce

Honey garlic sauce is pretty much what the name implies: a sauce that tastes primarily like honey and garlic. Popular in Canada and throughout the Northern U.S., honey garlic sauce is most commonly found coating chicken wings. A perfect choice for people who don't like "hot" or a tasty change of pace for those who simply enjoy the occasional deviation from the norm, this sauce is easy to make and takes less than 30 minutes.

Instructions

1. Put the butter in a small saucepan and place over medium heat. When the butter has melted, add the garlic and cook, stirring constantly for approximately two minutes.

2. Add honey, chicken broth, water, soy sauce and brown sugar. Stir until well blended.

3. Bring the mixture to a boil and reduce heat. Allow the mixture to simmer, uncovered, for 10 minutes.

4. Place the cornstarch in a small bowl and add 1 tbsp. of water. Beat with a fork until no lumps remain. Adjust the amount of water, if necessary, to completely dissolve the cornstarch.

5. Whisk the cornstarch gradually into the sauce. Bring the sauce to a boil, stirring constantly for 5 to 10 minutes or until sauce is thickened.

6. Brush the finished sauce over chicken wings, meatballs or ribs; use it as a dip for chicken nuggets, or pour it over hot rice for a side dish.

Tags: chicken wings, garlic sauce, honey garlic, stirring constantly

Make A Printable Food Log

printable food log

Making a Printable food log provides ways to construct plans for meals in accordance to your diet plan.

Instructions

1. First look for a printable food log over the internet for reference. You can find diet generators over the net or use a diet plan that provides one.

2. Write down specific food categories and their respective point values according to portion. List these categories on your printable food log.

3. Indicate on your food log total number of food points allowed daily. Plan your meals and snacks based on this total.

4. Divide your food log total by 6 to allow for three small meals and three snacks. Eating several small meals a day is recommended for controlling metabolism.

5. Calculate how many points are allowed for each meal and a lesser amount for each snack. Log in your meals on your printable template trying to achieve a balance from all food groups for nutritional purposes and include a large portion of proteins and vitamin rich meals.

Tags: diet plan, food total, points allowed, printable food, small meals

Make Yogurt Pancakes

Remember the bed-and-breakfast you visited where the pancakes were so wonderful? Maybe you failed to get the recipe from the house chef, but the taste stayed with you, and you swore you would make them too. And you can! These gourmet pancakes cook up wonderfully moist and tender. Your family will be reaching for these before you can get them off the griddle!

Instructions

Make Yogurt Pancakes

1. Following the directions on the dry mix box, make pancake batter, substituting 1 1/3 cup milk for the water it calls for.

2. Beat with whisk just until mixed; batter will be lumpy.

3. Whisk egg and yogurt together; add this to batter and fold in. If batter is too liquid, fold in more pancake mix, one teaspoon at a time. Mix just until smooth. Do not overmix.

4. Heat griddle to 350 degrees or put pan over medium heat. Add enough olive oil to coat cooking surface.

5. Pour batter onto griddle, forming 3 to 4-inch cakes. Cook until surface begins to form bubbles, then flip carefully. The second side cooks faster, in as little as 30 seconds to 1 minute.

6. Artfully arrange in overlapping layers on serving plate. Serve hot with butter and maple syrup if desired.

Tags: just until, Make Yogurt, Make Yogurt Pancakes, Yogurt Pancakes

Buy A Rondeau

Amateur chefs can learn the proper way to buy and use a variety of cookware, from rondeau pots to baking pans. If you want to buy your own rondeau pot, there are certain features to look for.

Instructions

1. Figure out what you want to prepare using a rondeau cooking pan. Typically, chefs use this pan for braising, poaching or as a slow cooker. A rondeau pan is similar and often confused with the different sizes of casserole dishes, because the rondeau has two side handles. A rondeau pot is taller than a low casserole pan and shorter than a casserole pan.

2. Determine the size you need, considering that the larger size pans are heavy depending upon their material composition. You do not want a rondeau pot that is too heavy for you to lift from the stove top to place into the oven. Sizes in rondeau pans vary from the smaller 3 quart to the larger 6 ? quart. The pan's thickness also contributes to its efficiency and weight.

3. Decide what material works best for your cooking needs. Copper is the best heat conductor, so having a rondeau pan that is primarily copper or has a copper core are the most efficient choices. Stainless steel surfaces are also helpful in terms of durability, so a copper stainless steel mix is another smart choice.

4. Seek a pan that has an extended warranty. The best warranty is a lifetime warranty that offers full replacement if the rondeau pan is damaged or broken. Typically, the more expensive brands offer a lifetime warranty.

Tags: lifetime warranty, rondeau that, than casserole

Make A Gluten And Dairyfree Cheesecake

Dairy- and gluten-free cheesecake can be baked at home.

People with gluten and dairy intolerances or allergies are plagued with a world of foods they cannot eat. This includes everything from bread to cereal to pasta to desserts. Between 2007 and 2010, the number of available gluten- and dairy-free alternatives skyrocketed. As of December 2010, there are over four dozen different brands of products from which to choose. Although gluten- and dairy-free cheesecake has yet to reach the market, dairy-free alternatives for ingredients have. Create a gluten- and dairy-free version of cheesecake with a few alterations to the original recipe.

Instructions

1. Preheat the oven to 450 degrees.

2. Pour the cookies into a food processor. Pulse the mixture until it is fully processed to crumbs.

3. Pour the cookie crumbs into the medium mixing bowl. Add 4 tbsp. of melted butter and 2 tbsp. of sugar. Stir the mixture with a spatula until the crumbs are fully coated. Press the mixture to the bottom of a greased springform pan and place the pan into the freezer.

4. Beat the soy-based cream cheese, pure vanilla extract, organic cheesecake emulsion flavoring and sugar until smooth. Add the eggs and beat for one minute. Fold in the cornstarch and sour cream.

5. Spoon the mixture into the cold crust, and smooth it completely. If the mixture does not settle, dip a spatula in hot water and use it to smooth out the surface of the cheesecake.

6. Insert the cheesecake onto the center of the middle rack in the oven. Bake at 450 degrees for 15 minutes.

7. Lower the oven temperature to 200 degrees and continue baking the cheesecake for 45 minutes, or until the cheesecake is golden on the edges.

8. Turn off the oven and leave the cheesecake inside. Use a towel or pot holder to prop the oven door open approximately one inch. Leave the cheesecake to sit in the oven for three hours.

Tags: gluten- dairy-free, dairy-free alternatives