Phototherapy replaced phenobarbital as a treatment for jaundice more than 50 years ago.
Phenobarbital was once used to treat infant jaundice, a sometimes-serious condition affecting many newborns.
Since the mid-20th century, however, it has been replaced by phototherapy, which treats the baby with light.
Jaundice
Neonatal jaundice is caused by a buildup of bilirubin in the baby's blood. Sometimes, for a variety of reasons, the infant's liver isn't able to process bilirubin, resulting in jaundice, according to MedlinePlus.
Rationale
Because phenobarbital enhances liver function, it was used to treat jaundice, according to "Chemical & Engineering News." Phototherapy replaced phenobarbital as the standard treatment in the 1950s.
Current treatment
Infant jaundice often doesn't require treatment, beyond frequent feedings. If the problem persists, the next step is phototherapy, according to MedlinePlus.
In phototherapy, the infant is treated with special lights. The baby's body absorbs the light, helping break down and eliminate the bilirubin.
Advanced Therapy
In severe cases, an exchange transfusion (the baby's blood is replaced with fresh blood) or intravenous immunoglobulin may be required.
Other Uses
Since phenobarbital improves liver function, one possible approach is to give it to mothers just before they give birth to help prevent jaundice. However, there's been insufficient research to support such treatment, according to a 2007 Cochran review of the literature.
Throwing a garbage-truck themed party means you can center all of the items at the party around one theme. Create cupcake toppers to enhance the garbage-truck theme. Use common household and craft items to add creativity of to your party cupcakes. These items -- along with a desktop-publishing program -- will help you create garbage truck-themed cupcake toppers that will complement the rest of your garbage-truck party decorations.
Instructions
1. Open a new document in your desktop-publishing program. Choose the option to create a sticker. Identify the size sticker you are creating from the back of the label sheet or the box the sticker sheets came in. Once you choose the correct size, the area on your desktop publishing screen will change to match the sticker area you have to work with in order to add a design.
2. Cut and paste the electronic picture of the garbage truck onto the sticker that shows on your desktop-publishing program. Adjust the size of the picture so it fits within the borders of the sticker on your screen. Save your sticker creation.
3. Print a test sheet of stickers. Print a sheet of stickers onto a plain sheet of white copy paper. Place the sheet under a sheet of stickers so that the design side is facing up. Hold the two sheets on top of each other up to the light, so that you can verify that the design fits into the sticker area, without wasting a sheet of stickers. Make any final adjustments, such as moving the truck picture on your desktop-publishing program to fit in the area. If you make any changes, save the changes and print a test sheet until you have the final version.
4. Print a sheet of the stickers on to the sticker sheet. Set it aside and allow the ink to dry for three to five minutes.
5. Place a round metal bottle cap, such as that from a beer or soda bottle, on flat working surface. Peel one of the stickers from the printer sheet and place it on the top of the bottle cap.
6. Turn the bottle cap over so that the bottom of the cap is facing up. Place a glue dot on the rim of the bottle cap so that you have one glue dot on the top and one on the bottom. Attach the toothpick to the glue dots, leaving enough of the toothpick on the bottom to push into the top of the frosted cupcake.
Tags: sheet stickers, desktop-publishing program, your desktop-publishing, your desktop-publishing program, Cupcake Topper, cupcake toppers
Test your palate with these unusual chocolate fountain dipping options.
The chocolate fondue fountain is a commonly seen centerpiece at large galas and small get-togethers. Fountains not only provide guests with a tasty snack, they add to the decor and sometimes act as a gathering place for conversation. If you really want to start conversations at your next event, skip the usual fountain dipping foods, such as fresh fruit and cookies, and try using some of these unusual foods.
Insects
The first unusual food that you should add to your tray of dipping items is edible insects. Fried crickets and mealworms have a nutty flavor that actually pairs well with dark, mild and white chocolate. They are also very nutritious and contain large amounts of protein and certain vitamins. You can purchase large amounts of these ready-to-eat insects at online stores. Arrange them neatly on a serving tray and instruct guests to pick up one insect at a time and dip it quickly into the fondue. They may find it tastes surprisingly pleasant.
Cheese
Cheese is another interesting option to use as an accompaniment to a chocolate fountain. Certain cheese have a mellow, creamy and sometimes even sweet flavor that balances well with dark chocolate in a fondue. These are often called dessert cheeses. Some examples include Stracchino, Gouda, Stilton, sweet goat cheese, Camembert and Roquefort. Serve these cheeses cubed for dipping in the fountain or make sweetened, miniature chocolate cheese balls coated with chopped nuts that can be dipped.
Unusual Candies
Instead of marshmallows and caramels, serve other types of candy with your fountain. Set out a large tray of jelly beans or chopped gummi bears for guests to spear and dip in the fountain. Serve gummi worms along with mealworms so that guests can decide which odd item they would rather eat with the chocolate. Other candy options include licorice whips, gumballs, taffy, jelly candies, mint candies and lollipops.
Unusual Savory and Sweet Snacks
As far as savory snacks for a chocolate fountain, you can try potato chips, corn chips, pretzel rods, cheese puffs, jerky rods, bagel chips and matzo crackers. Almost any salty, unflavored or lightly flavored snack item could work for a chocolate fountain. Other unusual sweet snacks you could use include ice cream bars, churros, popcorn balls, doughnut holes and filled pastries.
The practice of using essential oils to increase psychological and physical health is referred to as aromatherapy. Essential oils are the essence of the plant, containing the most powerful properties, which transfer that plant's specific action to the end user in aromatherapy. Aromatherapy spritzers can be made at home using a flower's oils to provide a personal experience with that flower.
Facial Spritzers
Facial spritzers are easy to make and when used appropriately can change your outlook on the day ahead. Distilled water is safer to spray on your face than any other chemical, so start by adding 4 oz. of distilled water to a spritzer bottle. Add 8 to 10 drops of essential oil to the distilled water to make the recipe.
To make a calming spritzer after a hectic day, try adding one of these essential oils to the spritzer bottle of distilled water: four drops bergamot, four drops clary sage and two drops frankincense. Alternately, you can try six drops sandalwood and four drops bergamot. Another relaxing spritzer to try is six drops lavender and four drops clary sage. Shake your spritzer bottle well before each use and mist your face and neck with the blend.
For an invigorating, uplifting spritzer try adding four drops basil, two drops cypress and four drops grapefruit to the distilled water, or you can add six drops grapefruit and four drops ginger. Another good one to try is four drops rosemary and six drops bergamot.
If you need mental clarity, try adding six drops rosemary and four drops lemon to the spritzer bottle of distilled water. You can also try four drops rosemary, four drops cypress and two drops basil.
Room Sprays
Room sprays can be made to have the same effects as the facial spritzers, but the carrier recipe is slightly changed for the essential oils to diffuse properly through out the room. Use 1.5 oz. distilled water and 1.5 oz. of high-proof alcohol such as vodka in the spritzer bottle. Add 30 to 40 drops of essential oil to the carrier formula and spray this around the room to freshen and provide aromatherapy benefits. Try using one of the following recipes to freshen your room: 20 drops lime, 14 drops bergamot, 4 drops ylang ylang and 2 drops rose; 15 drops clary sage, 9 drops lemon and 6 drops lavender; 20 drops rosemary, 8 drops grapefruit and 4 drops peppermint. Always shake the room spritzer blend well before spraying and make sure that the mist doesn't fall onto furniture.
Precautions
Care and caution should be exercised when using essential oils. They can be caustic to the skin when used undiluted and must never be used full strength. They should never be used by children unless with adult supervision. Essential oils should be stored in a safe place where they cannot be accessed by children. They are never to be ingested and children should be taught to treat them with the same respect as medication. Additionally, essential oils should never be used on cats, as they are considered potentially toxic.
Vanilla ice cream combines with orange sherbert in a traditional dreamsicle.
The sound of the ice cream truck brings back memories of hot summer days and dreamsicle ice cream pops. Also known as a creamsicle or a 50-50 bar, this delicious blend of orange sherbert on the outside and vanilla ice cream on the inside may not be that easy to find anymore. You can recreate the same flavors using orange Jell-O and vanilla instant pudding.
Instructions
1. Combine the pudding mix, Jell-O mix and water in a large bowl. Stir the mixture until the pudding and Jell-O dissolve and the mixture starts to thicken.
2. Stir in 3/4 of the can of mandarin oranges and their juice. Again, stir until completely combined.
3. Spoon the Cool Whip into the center of the bowl and gently fold it in until you can't see it anymore.
4. Chill it in the refrigerator for two hours or until the salad fully sets.
5. Garnish the dreamsicle salad with the reserved mandarin oranges.
There are few food items that are more closely associated with the holidays than a stuffed turkey. The delicious aroma wafting out of the kitchen draws people straight to the table. But too often the experience is spoiled by a tough, dry, overcooked bird. One of the reasons for this problem has to do with confusion about just how long a turkey should cook to be safe.
New Temperature
In the past, people believed that in order for a turkey to be safe to eat, it had to reach an internal temperature of 185 degrees. However, the government agencies that were recommending this threw in such a big safety factor that it was actually higher than it needed to be. In 1995 the USDA changed the recommended temperature to 180 degrees.
Unfortunately, many people are still using the older recommendation, either because the old cookbook on the shelf says so or because they just haven't heard about the change. This new temperature recommendation makes a considerable difference in how long the turkey should stay in the oven. A stuffed 25-pound turkey that would have stayed in the oven for seven hours might now only need to be in there for five and a half hours.
Equipment Impact on Cooking Time
Another factor that can affect cooking times is the type of pan you use. A dark or heavy pan absorbs heat and heats the turkey faster than a shiny pan will. Also, using aluminum foil can greatly increase the cooking time.
There is also the oven itself. Some small ovens do not evenly heat the turkey because the pan blocks air convection. If you have a small oven and a large pan, you will need to turn the turkey several times while cooking it, which will of course increase the cooking time.
Temperature Rather Than Time
The most important point to understand when you are cooking up that holiday feast is that what matters when cooking a stuffed turkey is not the time it takes to cook it, but the temperature it reaches. Regardless of the size of the bird, you want the inserted thermometer you are using to show 180 degrees for the meat and 165 for the stuffing. Then you can have a delicious and safe meal.
Tags: cooking time, factor that, increase cooking, increase cooking time, long turkey, long turkey should
Enjoy the delicious taste of stuffed bell peppers without all the work. With kids running around, you need a recipe that can be whipped up in under 30 minutes. Most important, these peppers taste fantastic!
Instructions
1. Cut the tops off of the peppers. Remove the seeds from the inside of the peppers. Boil one large pot of water and place the gutted peppers inside the water. Then preheat the oven to 350 F.
2. While the peppers are boiling, brown the ground beef. When the meat is cooked, add enough salsa to make it moist.
3. Cook the rice according to the package directions. When rice is cooked, add it to the ground beef/salsa mixture. Now add a little more salsa to saturate the rice as well.
4. By now the peppers should be soft. You can tell by poking one with a knife -- it will slide in easily when they are soft enough. They will also turn a slightly darker olive green color. Remove the peppers from the water and place in a baking dish.
5. Fill the peppers with the ground beef mixture and sprinkle your choice of cheese on top. Cook in oven until cheese melts, about 10 minutes.
Tags: ground beef, bell peppers, stuffed bell peppers, water place
Tropical drinks are frothy, fun and fabulous. Whether you are trying to plan a tropical beach themed party to get you through a long winter, or planning your wish-list of tropical drinks for your upcoming vacation, knowing about the most popular and delicious tropical drinks can be great fun.
Pina Colada
The pina colada is a light and frothy coconut delight. It is made with equal parts rum, coconut cream and crushed pineapple. Blend the ingredients with ice over high speed to create the perfect level of foam and froth. Garnish with a pineapple or a cherry, and a drink umbrella, or both. Pina coladas can also be made in non-alcoholic form to serve as a refreshing delight. Just leave out the rum.
Frozen Margarita
Adding ice to the traditional margarita recipe makes the drink just a tad more tropical and delicious for those hot days. Make your frozen margarita by mixing 3 oz. of tequila (use white tequila for the best flavor), 1 oz. of triple sec, 2 oz. of lime juice and a cup of crushed ice. Garnish with a lime wedge, dust the edge of the glass with salt and enjoy.
Mai Tai
Mai Tai's were allegedly invented in a restaurant in California. Although their history is in dispute, their place as a favorite tropical drink is undeniable, due to their fun pineapple-based flavor and their feature role in the Elvis film Blue Hawaii. Make your own Mai Tai's by mixing 1 oz. of light rum, 1/2 oz. Triple Sec, 1/2 oz. Creme de Almond, a 1/2 oz. dark rum, pineapple juice and a splash of sweet and sour mix.
Tags: Garnish with, Make your, tropical drinks, Tropical drinks
It is possible for the non-chef to make a great cheesecake.
Food historians believe that cheesecake has existed for a very long time, dating back to ancient Greece. The first Greek method for producing a cheesecake is believed to have been written by Greek writer Anthenaeus. Since those ancient times, many different cheesecake recipes have come into existence, some with simple ingredients, others coated in decadent chocolate or fruit toppings and even more that contain fruit, chocolate and other flavors inside the cheesecake filling. Originating in South America, Dulce De Leche, translated as "milk candy," is a milk-based sauce with a caramel taste and consistency. Dulce De Leche cheesecake offers a decadent taste for both cheesecake and caramel lovers.
Instructions
Making the Crust
1. Preheat the oven to 400 degrees Fahrenheit.
2. Spread a small amount of butter inside the spring-form pan. Cover all of the areas of the pan to ensure the crust does not stick.
3. Mix together the graham crackers and three tablespoons of melted butter in a mixing bowl. Use the mixing fork to mash the butter into the graham cracker crumbs. The mixture should be moist to the touch.
4. Press the graham cracker mixture into the buttered spring-form pan. Place the pan into the oven and allow the crust to bake for 10 to 12 minutes. Remove the pan from the oven and set aside. The crust should be completely cool before using.
Prepare the Dulce de Leche
5. Combine four cups whole fat milk, 1 1/2 cups white granulated sugar into the six-quart saucepan. Bring the mixture to a boil over high heat.
6. Add the 1/4 teaspoon baking soda to the mixture and reduce the heat. Allow the mixture to simmer between one to one and a half hours, stirring occasionally. When finished, the Dulce De Leche will be a rich, golden brown color.
7. Pour the warm Dulce De Leche into a strainer to remove the hardened caramel deposits made when cooking. It should appear to be a creamy, smooth mixture. Allow the mixture to cool and thicken before using. You can reheat the mixture in a saucepan when you are ready to use it.
Preparing the Cheesecake Filling
8. Preheat the oven to 325 degrees Fahrenheit.
9. Combine two tablespoons all-purpose flour, one cup sugar and the 24 ounces of cream cheese into a large mixing bowl. Use the electric mixer to combine the ingredients until smooth. Pour in two teaspoons real vanilla extract and mix into the batter.
10. Crack three eggs into a medium mixing bowl. Whisk the eggs until the whites and yolks are combined. Slowly pour the eggs into the cream cheese mixture, while continually beating with the mixer until smooth.
11. Pour 1/2 cup whole fat milk into the batter, mix until blended. The batter should be somewhat thick and not have a liquid appearance. Pour 1/2 cup cheesecake batter into a medium-size mixing bowl. Stir in all but about 1/4 cup of the prepared Dulce de Leche sauce. Combine the sauce and cheesecake batter until well blended.
12. Fold the cheesecake batter into the graham cracker crust. Use a large mixing spoon to smooth the top. Drop the remaining Dulce de Leche batter over the cheesecake in rounded spoonfuls. Use a plastic spatula to gradually swirl in the caramel sauce.
13. Place the cheesecake in the oven and bake for 50 to 55 minutes. When ready, the center of the cheesecake should be almost set yet still appear springy. Remove the pan from the oven. Run the knife or spatula around the pan's rim and then set the cheesecake aside to cool for about 30 minutes.
14. Place the cheesecake in the refrigerator for at least four hours before serving. Once the cheesecake has chilled, trickle a small amount of the remaining 1/4 cup of Dulce de Leche sauce over the cheesecake.
Losing 5 pounds quickly is an attainable goal if you find the method that works for you. Give yourself about a week to lose the weight, but realize that keeping the weight off permanently will require following a healthy diet and exercise regimen.
Instructions
1. Limit your carbohydrate and fat intake. Cut out complex carbohydrates and sugars as completely as possible for a week. This means no starches such as rice, pasta and some vegetables, and no junk food. Stop drinking sugar-filled beverages such as sodas and juices and instead stick to water and calorie-free drinks. Choose lean meats and low-fat dairy products.
2. Try a liquid fast. To lose 5 pounds quickly, avoid food and only drink clear liquids such as broth, water and low-sugar juices and beverages. Fasting like this is generally only safe for 48 to a maximum of 72 hours. After that, the body needs regular nourishment and you should return to a healthy diet.
3. Sit in a sauna. This is a quick fix, as you are only sweating out water. You may be able to lose a few pounds after one sitting, but drinking water will cause your to replenish the water you have lost.
4. Use an over-the-counter diet pill. The FDA-approved Alli is one such supplement that claims to partially block fat absorption, thereby limiting the calories your body takes in. Instead, it eliminates the excess fat through the intestinal tract. There are also other herbal supplements available with different formulations of natural ingredients that claim to suppress appetite.
5. Do a lot of aerobic exercise. Go to as many aerobics classes as possible during the week, or hit the gym and use the treadmill, stationary bike or elliptical machines to burn as many calories as possible. One pound equals 3,500 calories, so you'll have to burn a great amount of calories to lose 5 pounds.
6. Avoid salt. Salty foods such as cold cuts and canned soups contain high amounts of sodium, which causes the body to retain water. Cutting extra salt from your diet will cause you to lose the water weight. And don't pour table salt on your food.
Tags: lose pounds, healthy diet, pounds quickly, will cause
Egg whites contain on average 6g of protein and 0g of fat. Egg whites are a common source of protein for weight lifters and body builders. And, unlike the yolk, the egg whites contain no cholesterol. Eggs are a cost-efficient source of protein; the protein gained from ingesting a dozen eggs is substantially cheaper than an equivalent amount from chicken or red meat. Eating egg whites raw is inadvisable as it can lead to a biotin deficiency.
Instructions
1. Grab the egg firmly in your hand and lightly tap it on the side of the bowl. All you want to do is crack the shell of the egg, you do not want it spilling into the bowl.
2. Pry apart the two halves of the shell with your fingers. Keep the egg yolk in one half of the shell. Do this while keeping the egg over the bowl.
3. Gently poor the egg yolk from one half of the shell to the other. As you pour the yolk from one half of the shell to another, the egg white will drip down into the bowl. Repeat this process several times until only the egg yolk is remaining in the shell. Discard the yolk. Repeat this process for as many egg whites as you would like.
4. Pour the separated egg whites from the bowl into the Tupperware container.
5. Pour the chopped onions, salt-free seasoning and chopped green peppers into the Tupperware, then mix them with a fork.
6. Place the Tupperware container into your microwave then cook it for three minutes.
7. Remove it from the microwave and let it cool. You now have a nutritious quiche you can take with you on the go.
Tags: half shell, source protein, from half, from half shell, into bowl, into Tupperware
Milk from goats contains proteins that are easily digestible by humans.
The American Dairy Goat Association states that more people worldwide drink goat's milk than the milk from any other animal. People also use goat's milk to make butter, cheese and soap. Butter is made from goat's milk without any special equipment. You will need five gallons of goat's milk for half a pound of butter. If you plan to use raw goat's milk for your butter, make sure the goats are healthy and well-fed. Always clean your utensils thoroughly, as smells and flavors are transferred to the butter.
Instructions
1. Pour one gallon of fresh goat's milk through a strainer into a shallow pan.
2. Place the pan into the refrigerator for 24 hours. Do not cover or disturb the milk.
3. Remove the milk from the refrigerator after 24 hours. Use a large spoon to remove the thick cream from the top of the milk. Place the cream in a sterile jar. Cover the jar with a lid. Place the jar of cream into the refrigerator. Discard or drink the leftover skim milk.
4. Repeat this process until you have collected the cream from five gallons of goat milk. This should give you one pint of cream.
5. Place the mixing bowl, beaters and two cups of water into the refrigerator for half an hour.
6. Mix the cream with a rubber spatula. Place the dairy thermometer into the cream to determine the temperature.
7. Continue to mix the cream until the temperature is 52 degrees F. When it reaches this temperature, scoop out the cream and place it into the chilled mixing bowl.
8. Mix the cream with a mixer until the cream is clumping and separating from the liquid buttermilk.
9. Pour the buttermilk into an empty measuring cup. Measure the buttermilk. Discard the buttermilk or use for another purpose. Pour the same amount of tap water into the measuring cup.
10. Continue to mix the butter with the hand mixer while pouring the water into the butter. Drain the water once you have added all of it to the butter. This act will rinse the butter. Repeat this step one more time with tap water, and twice with the cold water from the refrigerator.
11. Scrape the butter from the sides of the mixing bowl. Fold the butter to squeeze out all the excess water.
12. Spread the butter into the butter mold with the spatula. Place the butter and mold into the refrigerator for 15 minutes. Remove the mold from the refrigerator and take the butter out of the mold by turning it over a plate.
Tags: goat milk, into refrigerator, butter mold, from refrigerator, mixing bowl
Edam cheese was initially the product of small country dairies in Holland. Today, corporate dairies produce Edam on a large scale throughout the Netherlands and also in the United States, South America, Scandinavia and Western Europe. This popular cheese has unique characteristics that help distinguish it from its sister cheeses, mild cheddar and Gouda. Follow a few simple steps to correctly identify Edam.
Instructions
1. Check the label for the milk source. Cheese comes from the milk of cows, sheep or goats. An Edam label will identify the source as reduced fat cows' milk.
2. Look for a paraffin wax shell. This keeps the cheese inside fresh. The color of the shell will identify how long the cheese matured before being marketed. A candy-apple red or yellow wax indicates a 1- to 2-month maturation period. Black wax indicates maturation of 4 to 10 months.
3. Examine the form. Edam cheese is wheel-shaped with convex sides. The most popular sizes are 1 kg miniwheels and 2 kg standard wheels.
4. Identify the color. Use a knife to peel away the wax shell and reveal the cheese. Edam is pale yellow.
5. Analyze the flavor. Edam has a delicate, slightly sweet taste with a hint of nuts. The longer the maturation process, the stronger and sharper the taste of the cheese.
6. Evaluate the texture. Edam is slightly stretchy and flexible. Aged Edam in a black wax shell is slightly dry and crumbly.
Why is a Denver omelette called a Denver omelette if no parts of Colorado are actually in the filling? Yet another mystery of life. At any rate, here's make the classic Denver omelette. Serves one.
Instructions
1. Make the filling: Melt 1 tsp. butter in a small skillet over medium heat. Add mushrooms, bell pepper and green onions.
2. Cook the vegetable mixture until tender. Stir in ham and heat through; season with salt and pepper. Set aside in a small bowl but keep warm.
3. Beat the eggs together and season to taste with salt and pepper.
4. Heat the skillet again, this time on medium-high heat.
5. Add the butter to the skillet.
6. When the butter stops foaming, add the eggs.
7. Let set for 30 seconds.
8. Lift the edges of the omelette so that the uncooked egg runs under the cooked edges, coming into contact with the hot pan. Shake and tilt the pan to move the uncooked egg.
9. Keep lifting the edges and tilting the pan to distribute the egg.
10. When the top of the omelette is set but still moist and soft (after about 2 minutes), spread the the filling over one side of the omelette.
11. Fold the other half of the omelette over the filling, and slide it onto a plate.
Tags: Denver omelette, Make Denver, Make Denver Omelette, salt pepper, with salt, with salt pepper
What Type of Utensils Do Greeks Use for Their Cooking?
Greek cooking requires many of the same cooking utensils other cultures do. However, the way these utensils are used or made varies. In addition some utensils common to many cultures are used on foods that are Greek specific, for example, certain types of dough and spices.
Olive Oil Can
Greek cooks frequently use olive oil when cooking instead of vegetable oil because olives are a common crop in Greece. An olive oil can makes it easy to pour small amounts with one hand, which can be more convenient than using measuring spoons.
Sraight Rolling Pin
Greek food includes many types of pastries. The thirty-inch straight rolling pin is preferred over those with handles because pressure is more evenly distributed across the dough.
Mortar and Pestle
Fresh herbs are essential in Greek food. Cooks use small kitchen mortar and pestles to grind herbs to the desired degree for Greek recipes.
Honey Dipper
Greek pastries and desserts are often drizzled with honey on top for added flavor.The honey dipper utensil drips honey slowly on them without adding too much or spilling.
Graters
Cheeses and spices are a main ingredient in most Greek dishes. Small Graters allow the cook to remove just the amount required from the main cheese block or dried spice.
Pastry Brushes
Phyllo dough, a dough often used in Greek pastries, is brushed with with butter during preparation. Furthermore, vegetables are frequent brushed with oils and butter. The pastry brush is the tool used for this purpose.
Fondue is the ultimate party food. There's nothing more fun than getting friends together for a good old-fashioned fondue party. And thanks to modern technology, fondue is even better than you may remember it. Gel-fueled fondue sets are the ultimate in style and durability, since the gel fuel burns more efficiently and you don't have to spend half the party worrying about your fondue getting cold.
Instructions
1. Set up your pot. Each pot is a little different, so follow the instructions that came with yours. Most gel-fueled fondue pots come with a heating element, a stand, a bowl and a set of fondue forks. There may be additional accessories depending on the model you choose.
2. Fill the heating element with gel fuel. Fill the basin three-quarters full of gel fuel and place it underneath the fondue dish. If the heating element comes with a top piece, you should place this on top of your fuel before igniting it.
3. Light a match and touch the flame to the gel fuel. It should quickly ignite and stay lit until the fuel burns out.
Del Taco is a fast food restaurant with a variety of food items. Many of the combos are loaded with calories, fat and carbohydrates. However, you can eat healthy at this restaurant by following these steps.
Instructions
1. Say no to the fries. A Del Taco meal with a Chicken Soft Taco, Macho Fries and a Macho Sprite has 1434 calories, 58 grams of fat and 227 grams of carbohydrates. Don't eat the fries and you're down to 744 calories, 12 grams of fat and 159 grams of carbohydrates.
2. Order a Chicken Soft Taco alone. Without fries or a drink you are down to a meal with 210 calories, 12 grams of fat and 16 grams of carbohydrates. A healthy alternative to the Chicken Soft Taco is a regular Taco. This has 160 calories, 10 grams of fat and 11 grams of carbohydrates.
3. Go with a smaller size. Macho fries from Del Taco have 690 calories, 46 grams of fat and 68 grams of carbohydrates. Medium fries have 490 calories, 32 grams of fat and 47 grams of carbohydrates. If you eat the small fries, you are only having 142 calories, 23 grams of fat and 34 carbohydrates.
4. Change your usual drink. A medium Coke from Del Taco has 396 calories and 108 grams of carbohydrates. A medium Diet Coke only has 2 calories and no carbohydrates. If you don't like diet drinks, order a medium Minute Maid Light Lemonade. This has 20 calories and 4 grams of carbohydrates. The ultimate healthy drink would be water.
5. Forget the double. A Double Del Cheeseburger has 560 calories, 35 grams of fat and 35 grams of carbohydrates. Eat a regular Del Cheeseburger to lower the calories to 430 with 25 grams of fat.
This death by chocolate cake includes a rich cake, sweet frosting and a beautiful chocolate garnish. This recipe takes about 1 1/2 hours to prepare and cook. Serve death by chocolate cake warm with vanilla ice cream on the side. Read on to learn more.
Instructions
Make the cake
1. Mix the eggs, milk, rum, chocolate chips and water in a bowl. Stir until blended.
2. Add the cake mix and stir until combined.
3. Grease the cake pan with butter.
4. Pour the mix into the pan. Smooth it into all of the corners of the pan.
5. Place the cake in a 350 degree oven for 30 to 35 minutes. Check to see if the cake is completely cooked. If not, continue to cook the cake in 10 minute intervals until the cake is cooked all the way through.
6. Remove the cake from oven and allow it to cool.
Make the Frosting
7. Sift the cocoa and sugar into a fine mix.
8. Soften the butter in the microwave for 10 to 20 seconds. Add evaporated milk, vanilla, cocoa and the flour mix. Stir until creamy.
9. Spread the frosting evenly over the cake.
10. Shred the chocolate bars and sprinkle over the top of the cake for a garnish.
Tags: chocolate cake, death chocolate, death chocolate cake, over cake, Stir until
Red potatoes are round, small potatoes that possess a thin, smooth, red skin. In comparison to other potato varieties, red potatoes are relatively low in starch content and high in sugar and moisture content. There are many different types of red potatoes, but some are more popular than others because they are especially suitable for cooking and can hold their shape well even after boiling or frying.
Red La Soda
The Red La Soda potato is a cross-bred variety that comes from the Bliss Triumph and Katahdin varieties. The potatoes are between oblong and elliptical in shape and have a bright and deep red color to their skin that fades with time. The eyes of this potato are medium deep and wide, and the flesh is a bright white. This is a high-yielding potato that is known for its attractive appearance, which is why it is chosen for baking and cooking. These potatoes store well, but their skin is more paper-like and has a tendency to shed more easily than other varieties. This variety of red potatoes is harvested in the winter and is waxier when first harvested, making them ideal for boiling. After storage, the potato's sugar converts into starch and the potato becomes better suited for mashing and baking.
Red Pontiac
This variety of potatoes is between oblong and round in shape and offers smooth red skin that is sometimes netted. This potato features deeper eyes and whiter and waxier flesh than other varieties. The red Pontiac potato is most known for having an attractive appearance, but this variety of potato tends to bruise easily. This potato's skin has a tendency to lighten to the point where the eyes are often the only red feature. The skin of the Pontiac potato is waxier than other red potato varieties, and it is especially popular for use in chips, French fries, boiling and baking. The Pontiac red potato is a cross breed from the Katahdin and Triumph red potato varieties. Although this is a popular and common variety of red potato, its crops are especially susceptible to a number of common potato diseases.
Red Sangre
The Red Sangre variety of red potatoes is deep and red with an oblong or oval shape. The eyes of this potato are shallower and distributed more evenly than in other red varieties. The flesh of the potato is white and is good at maintaining shape during cooking. This variety of red potato is popular because it is a high yielding variety and offers a good level of storability and retention of its natural red skin color. This variety of red potato ranks high in taste testing, according to the Canadian Food Inspection Agency. It does not experience any discoloration after cooking or baking and holds its shape well after cooking. This variety of potato is also resistant to re-growth, meaning that it can store for longer without sprouting new growth from the eyes of the potato.
Tags: variety potato, than other, This variety, other varieties, Pontiac potato
Kalamata olives taste richer and meatier than other varieties.
Kalamata olives grow native to Greece, originating in the city of Kalamata. These tree produce large, oval, red-black fruit with a salty, meaty flavor. Once cured, they make a flavorful addition to pizza, pasta dishes, casseroles and salads. Because olive trees are heavy-feeding, sub-tropical plants, growing them in cold climates or in containers is unadvisable. Those in climates with cool, mild winters and hot, dry summers will have the most success growing kalamata olives.
Instructions
1. Dig a hole about as deep as your seedling's root ball is long and three times as wide. Because olive roots are fairly shallow, the soil around them should be loose and easy to penetrate. Choose an area in full sun with loose, loamy soil.
2. Mix the soil from the hole with an equal amount of peat moss fertilizer.
3. Release the seedling from its pot and untangle the roots. Gently set the seedling into the hole so it stands straight up. Spread the roots out in the hole to encourage them to strike out. Cover the roots with soil-peat moss mix and press down lightly.
4. Water the tree with about 2 1/2 gallons of water on the first day and 2 1/2 more gallons on the second day. Water your seedling with 5 gallons of water weekly after that. When the olive tree strikes its roots, shown by new leaf growth, water with about 10 gallons of water every week and a half.
Tags: gallons water, about gallons, about gallons water, Because olive, Kalamata olives
Plum tomatoes can be roasted and dressed with oil and vinegar for a light summer salad.
Roasting tomatoes concentrates their flavor, which allows a roasted tomato salad to stand up as a side dish alongside a full-flavored entree. While roasted tomatoes can be purchased at specialty markets, they are also very easy to make at home. A roasted tomato salad can be served warm or refrigerated for two to three days. If you choose to make the salad ahead of time and refrigerate it, allow it to come to room temperaturebefore serving.
Instructions
1. Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with 1 tbsp. olive oil and set aside.
2. Wash the tomatoes and slice them in half lengthwise. Scoop out the seeds and discard. Place the tomatoes cut side down on the prepared baking sheet. Drizzle 1 tbsp. olive oil over the tomatoes.
3. Place the baking sheet on the center rack of the preheated oven. Bake the tomatoes for 15 minutes until the edges begin to brown. Remove the tomatoes from the oven and allow to cool until they are no longer hot to the touch.
4. Whisk together the olive oil and balsamic vinegar. Use a garlic press to press the garlic into the dressing. Add salt and pepper to taste, and whisk until smooth.
5. Toss the dressing with the tomatoes. Serve immediately, or refrigerate for up to three days. Take the salad out of the refrigerator 30 to 40 minutes before serving; the flavors will be more pronounced at room temperature.
Tags: baking sheet, before serving, roasted tomato salad, room temperature, tbsp olive, three days
Ginger root is actually a rhizome, a kind of underground stem -- not a root.
Ginger is one of the most intriguing flavoring agents in the world of cooking. Its spicy, pungent flavor is found in the cuisines of many Asia countries. The food also helps sooth gastrointestinal distress. Ginger is a bit tricky to chop or grate for recipes because it can be fibrous and tough. If it's not an ingredient you use every day, you'll often find that it's gone moldy in the fridge since the last time you used it. To avoid that, follow the correct techniques to store and grate ginger.
Instructions
1. Select ginger from the grocery store that is full, smooth, not wrinkled and free from mold.
2. Trim off any dried-out ends on the root using a sharp knife.
3. Peel the ginger using a vegetable peeler or paring knife. If there are bits of peel you can't get to because it's in a fold between two branches of the ginger, wait until after Step 4 to finish peeling.
4. Break your ginger into roughly thumb-sized pieces. Finish peeling the pieces if necessary. Typically a thumb-sized piece is the amount called for in most recipes. Make the pieces long enough to hold when grating.
5. Rinse your peeled pieces and pat dry.
6. Put your peeled pieces into a resealable freezer bag, making sure to press out as much air as possible as you seal the bag.
7. Put your ginger in the freezer and store it there until you need it. It will hold its flavor frozen for months and won't mold. Freezing also makes it much easier to grate into your recipes. Simply take a piece out of the freezer bag and press it against your grater.
Tags: peeled pieces, your ginger, your peeled, your peeled pieces
Whether you're actually oceanside or in the middle of the city, you can have a great time if you customize your bar for a beach party. Throwing a beach party will always draw people looking for a good time, even in the middle of winter. So, grab the beach ball and your sunglasses and get ready to have a beach party, even if there isn't any sand.
Instructions
1. Use bright colors to get the feel of a day at the beach. When you're on the beach under the sun, you will usually see a plethora of bright colors. It is important to incorporate this when you customize your bar for a beach party.
2. Make sure people have a place to lounge. Use patio furniture and sun chairs to get a real beach party feel. If there is room, have umbrellas over your tables.
3. Make drinks that fit the theme of your beach party. A day at the beach has a special flavor. Make fruity drinks that suit the beach party you are trying to throw.
4. Dress for the occasion. If you are going to throw a beach party, you want to look the part. Dress in beach clothes to help the bar seem like it is on the beach.
5. Set the mood with the music you select for the beach party. Choose music that compliments the beach party. Select upbeat songs that you would normally hear when you're enjoying a day in the sun.
Tags: beach party, your beach party, beach party, bright colors, customize your
Smoked oysters are a delicacy that will satisfy either as an appetizer or an entree, in sufficient quantity. Store-bought smoked oysters are typically packed in a metal tin like sardines and are ready to eat. Smoked oysters at a seaside restaurant may be grilled over hot coals and smoked with sea grasses, dried grapevine, apple wood or perhaps tea leaves.
Instructions
1. Remove a smoked oyster from the tin or carve the smoked oyster out of the shell with an oyster knife, cutting along the neck of the oyster to free it from the shell.
2. Eat the oyster by itself or place on a cracker and top with the condiments of your choice. Some people prefer a few drops of Tabasco sauce on their oysters, while others enjoy a pinch of dill. A twist of cracked peppercorns adds a quick bit of zest. Variations can include a drop of salsa, or you can dredge the smoked oysters in 1/2 cup of bourbon and eat them with cocktail forks.
3. Prepare a smoked oyster spread by dicing 1 cup of smoked oysters or chopping them coarsely with a food processor, then adding an 8 oz. package of cream cheese and two tablespoons of lemon juice. The spread serves four as an appetizer.
4. Mix the oysters and cream cheese thoroughly, then sprinkle cayenne pepper or chipotle chili powder on top. Serve with crackers or crusty French bread.
Board books are excellent learning tools for young children. Making personalized chunky board books for your children, or with your children, adds benefit to this already useful learning experience. The size of these books can also be modified so larger books can be created and used for scrapbooks or photo albums.
Instructions
1. Set up your work area. Spread out the newspaper or place a large piece of cardboard in front of you. Arrange all the materials so they are easy to access and work with.
2. Cut up the cereal box. Cut off the ends and the top, and then set them aside for a future art project. Cut the large parts of the box down to 3 by 3-inch squares. This can easily be achieved by cutting the box into 6 by 12-inch rectangles, then 3 by 6-inch rectangles, and then finally into 3 by 3-inch squares.
3. Cut up the sheet of cardstock. First, cut the sheet in half. Then, cut those sheets into 3 by 6-inch pieces.
4. Stack the pieces of cardboard and the pieces of cardstock together. First place one piece of cardboard, then a piece of folded cardstock, then two pieces of cardboard, and one piece of cardstock. Repeat this until all the pieces are used up. You should finish off the stack with one remaining piece of cardboard.
5. Square up all the edges. Make sure the stack is square. Arrange the pieces of cardboard so the glossy sides are against the pieces of cardstock. They will hold better when glued together.
6. Start gluing together the stack. Take off the top piece and flip it over on your work surface. Add gel medium or heavy-duty craft glue to the surface of the cardboard. Press the next piece of cardstock in the stack to the cardboard. Repeat this until all the pieces are used up in the stack. Set this stack aside to dry.
7. Cut up the construction paper. Measure 6.5 by 3 on the construction paper, and then cut it out. Cover it with gel medium, and wrap it around the outside of the stack. Rub out any bubbles or creases using the bone folder or butter knife.
8. Trim off any uneven edges. Using a pair of scissors, trim off any edges that don’t quite measure up or that are a little crooked.
Tags: piece cardboard, pieces cardboard, 3-inch squares, Board Book, Chunky Board Book, construction paper
Any liquid contains some amount of water. If you are teaching students about states of matter, it can be exciting to demonstrate this to them by creating a solar still. A solar still will allow the fresh water to be caught as it evaporates from the liquid. With a solar still, you can pull the fresh water out of any liquid, such as milk, vinegar or even oil.
Instructions
1. Pour 2 inches of milk, vinegar or oil into a bowl.
2. Place a short glass into the center of the bowl with the opening facing up. Make sure that the glass is shorter than the bowl.
3. Cover the bowl with plastic wrap.
4. Place a small rock into the center of the plastic wrap. This will cause the plastic wrap to lean in towards the opening of the glass.
5. Place the covered bowl into direct sunlight. When the bowl heats, the water from the liquid will begin to evaporate. This evaporated water vapor will be caught by the plastic wrap, and will fall into the glass as fresh water.
Tags: plastic wrap, fresh water, solar still, bowl with, from liquid
If you want to make the best coffee, proper storage is crucial. Here's store it so you can have a great tasting cup of coffee whenever you want.
Instructions
1. Consider purchasing whole bean coffee. Ground coffee is very convenient, however it tends to lose its flavor more easily than whole beans coffee. Consequently, ground coffee doesn't stay fresh as long as coffee beans.
2. Keep your coffee in its valve-sealed or vacuum-sealed package if you don't open it right away. However, once coffee is opened, you'll need a special container for optimal storage. Repackage any coffee that comes in a paper bag.
3. Store your coffee purchase in an airtight container that has a rubber or a silicone seal. You'll find airtight coffee canisters made out of glass, metal or plastic. Airtight containers keep air and moisture out of your coffee, and this is important in coffee storage.
4. Decide where you are going to place your coffee. Whether you decided to use an airtight container or the original packaging, it's important to keep your coffee in a dark and cool location. Heat and light will destroy the flavor of your coffee, so always store it in a cabinet or in your pantry, away from sunlight and heat.
5. Use your freezer for long term storage to keep your coffee from getting stale. However, freezer storage is not recommended unless you need to store coffee for a longer period of time. Put your coffee in airtight bags if you decide to keep it in the freezer.
Tags: your coffee, airtight container, keep your, keep your coffee
Looking for an easy and unique dinner to make? This German Pizza recipe is as easy as it is delicious. If you like Reubens, you will love a German Pizza!
Instructions
1. Preheat oven to 375 F. Spray inside of your baking dish with cooking spray, or coat with a light coating of olive oil. Don't forget to spray the sides, you don't want your German Pizza to stick and lose half the toppings.
2. Spread pizza dough inside of pan, smoothing and spreading until it reaches the edges. Push into the sides so that you have an edge for the crust. A German Pizza is a fairly messy pizza to eat, so you want enough crust coming up the side to not only hold the ingredients in, but to hold on to while you eat your pizza, 3/4 inch should be sufficient.
3. Mix mayonnaise and horseradish in small bowl and stir until mixed. If you like a little more spice, add more horseradish. If you don't want the heat, you can decrease the amount of horseradish. Don't eliminate it entirely, as it lends an important flavor to the German Pizza. Spread onto pizza dough to the edges, a little less of a layer than what you would use for a regular pizza.
4. Drain all juice off sauerkraut, and add sauerkraut to pizza in an even layer. You want somewhat of a thick layer, as it cooks down. Chop corned beef coarsely, and sprinkle on top of sauerkraut. I prefer to use deli style corned beef as opposed to corned beef out of a can for my German Pizza, but either will work fine. Finish off with a healthy layer of mozzerella.
5. Bake in preheated oven until edges of crust and cheese have a nice golden brown color, about a half hour. Remove from heat, and cut your German Pizza. This German Pizza recipe should give you 8 pieces. Enjoy!
Tags: German Pizza, corned beef, German Pizza recipe, Make German, Make German Pizza, pizza dough
A balancing wine holder is a piece of wood cut at an angle to hold a bottle of wine balanced almost as if by magic on a flat surface such as a dining table. Wineries sell them embossed with the winery logo and polished to a high gloss. Gourmet food and wine shops typically carry balancing wine holders as well. Both tend to carry hefty price stickers. You can make one quickly and inexpensively with one trip to the hardware store and by using common power tools. Just follow these steps to exploit the center of gravity in a bottle of wine and make it appear to float in a block of wood.
Instructions
1. Use the protractor and pencil to mark a 45-degree angle on one of the short ends of the wood block.
2. Cut the end of the wood with a jigsaw along the pencil mark so that when the cut is placed flat on a table, the wood block extends upward at a 45-degree angle over the table.
3. Measure 3 inches back from the other end of the wood to make a pencil mark on the flat surface of the piece of wood.
4. Draw a circle 1 1/2 inches in diameter using the pencil mark as the center.
5. Use an electric drill and router bit to bore a hole through the circle at a 45-degree angle through the wood. Make sure the angle is facing in the same direction as the angle cut you made on the end of the wood.
6. Place a wine bottle neck-first through the hole and set the angled edge of the wood on the table.
7. Release the wood and bottle slowly to make sure the angles are balanced and the wine bottle is supported at its center of gravity. If the bottle does not stay in place, adjust the angle in the hole using your drill and router.
8. Use the jigsaw to cut designs or shapes into the wood.
9. Sand the edge, drilled hole and any other rough surfaces until smooth.
10. Stain the wood, if desired, and allow to dry.
11. Apply several coats of spray shellac to create a shiny, polished finish.
Tags: pencil mark, 45-degree angle, balancing wine, block wood, bottle wine, center gravity, center gravity bottle
Few drinks taste better on a hot day than an iced caramel macchiato. This sumptuous drink, which is a latte with added caramel and vanilla, is slightly sweet with a pleasantly yummy aftertaste. Rather than spending big bucks on a caramel macchiato at a coffeehouse, learn make one yourself in the comfort of your own home.
Instructions
1. Collect 2 shots from an espresso machine. Since a caramel macchiato is an espresso-based drink, this is the heart of the beverage. When making an iced caramel macchiato, cool the shots first. Never let cooled shots sit for more than 30 seconds.
2. Pump 2 squirts of vanilla flavoring into the bottom of a glass. Add ice; depending on your preference, you may use either crushed or cubed ice. Fill the glass with milk (for a low-calorie caramel macchiato, use skim or low-fat milk; if you are not counting calories, opt for 2 percent or whole milk. Whole milk is easiest to froth).
3. Drizzle caramel syrup over the top of the drink according to your personal preference. Add whipped cream and chocolate shavings if you are feeling particularly dangerous.
4. Whip up a hot caramel macchiato by changing the above recipe as follows. Pull 2 shots from an espresso machine but do not cool them. Steam your desired amount of milk to 150 degrees and add vanilla syrup (around 1 ounce). Top with milk foam; pour the espresso through the foam. Drizzle caramel sauce on top of the foam. Liberally add whipped cream and enjoy.
It's not uncommon for a vineyard and winery to have a wine club. Not only does this guarantee a market for its product, it helps encourage visitation to the winery and build a grassroots buzz for the wine. Though the club serves as a marketing tool for the winery, it also offers legitimate benefits to its members and encourages a sense of community with wine producers and the consumers of their products. Because wineries have a finite supply, membership in the most desirable wine clubs can be limited and subject to a waiting list.
Laws
First and foremost, all wine clubs strive to be in compliance with the relevant laws. Of course, this means no one under 21 years of age can be permitted to join or order wine. It also means that shipments of wine will be limited to states where such shipment is not prohibited, and all relevant taxes or fees will usually be applied to purchase orders. For a more complete explanation of wine shipping laws in all 50 states, see the Additional Resources section below.
Minimum Purchases
Almost all wine clubs enforce a minimum purchase requirement. Some offer shipments every month, others do bi-monthly or quarterly shipments. Usually, a member has the option to decline one or more shipments per year, but failure to purchase the minimum requirement can result in cancellation of membership. The shipments usually contain one or two bottles of the wineries latest releases. Local members can also elect to pick up their wine directly from the winery rather than have it shipped.
Benefits
In exchange for taking on the minimum purchase obligation, wine clubs offer members unique benefits. Most often this means discount prices on purchases. Other advantages of wine club membership include free wine tastings, exclusive use of certain areas of the winery estate, and invitation to special events such as dinners, tours, wine releases and other celebrations. It's also not uncommon for wine clubs to have different levels of membership, with different obligations and different levels of benefits and access.
Tags: wine clubs, different levels, minimum purchase, this means
Switch to brown rice to get more nutritional value from your rice-based dishes.
Brown rice takes a little longer to cook than white rice, but you reap benefits by eating food that is richer in nutrients. Compared to refined white rice, brown rice contains higher quantities of antioxidants such as vitamin E and selenium, minerals such as potassium, magnesium, copper and zinc, and fiber. Even instant brown rice preserves those nutritional benefits.
Instructions
1. Measure out a cup of instant brown rice. Use the shortest grain possible, since it requires a little less water. Instant brown rice has been parboiled, which means the outer husk is open and the grain is more porous, enabling faster water absorption when cooking.
2. If you don't have instant rice, soak your rice in water for 25 to 30 minutes before turning on the heat. This way the brown rice grains will be softened and cooking will take half the time.
3. Rinse the rice in a sieve or strainer until the water runs clear.
4. Combine the rice and the water in a one-quart pot.
5. Stir just once to make sure all rice grains are soaked. Stirring too often will make your rice sticky.
6. Bring the water to a boil and put on a tight lid. Bring the heat down to let the brown rice simmer for 15 to 20 minutes.
7. Remove the lid once you can't see any more water. Stir once to make sure there is no more liquid hiding at the bottom of the pan.
8. Serve the cooked rice immediately, or let it cool for 30 minutes before refrigerating.
Tags: brown rice, brown rice, instant brown, instant brown rice, make sure
Caesar salad was invented in Tijuana, Mexico, in the 1920s. Caesar Cardini was an Italian Mexican who lived in Los Angeles, but he worked in Mexico to serve the Americans who crossed the border regularly to avoid prohibition.It was a holiday weekend in the United States and many non-teetotaling Americans had poured across the border to celebrate. This salad was created at the end of the day from what was left in the kitchen. Mixed and served at the table with flair and drama, it became an instant hit.
Instructions
1. Core and wash lettuce. Separate the leaves and dry with paper towels. Wrap the lettuce in a clean kitchen towel and refrigerate until you are ready to assemble the salad.
2. Cut the crusts from the loaf of bread. Cut the bread into 1 1/2-inch slices, then cut the slices into 1 1/2-inch cubes. Heat the vegetable oil in a large, heavy skillet until the oil has a haze on it. Stir the garlic clove briefly in the oil until it starts to brown, then remove it and discard. Add the bread cubes and stir thoroughly in the oil, turning with tongs until all sides are browned. Add more oil if necessary. Remove your croutons and drain on paper towels.
3. Bring a pan of water to a rapid boil. Add the eggs and boil for 10 seconds. Remove the eggs and set aside.
4. Tear the lettuce into bite-sized pieces and place in a large salad bowl. Add the salt, pepper and olive oil. Toss thoroughly with tongs or your hands. Break the eggs on top of the salad, add the lemon juice and Worcestershire, and toss again until the lettuce is completely coated with dressing.
5. Add the cheese and toss again. Pile the croutons on top and serve.
Tags: into 2-inch, paper towels, toss again, with tongs
A lack of master planning and willy-nilly development means only two percent of the Chesapeake Bay's estimated 12,000 miles of coastline is accessible to the public, according to the Chesapeake Bay Program. Until that is improved, shore fishing opportunities are very limited.
Virginia
Virginia Beach offers bay shore fishing.
A seven-city metropolis named Hampton Roads sprawls along the the western side of the mouth of the Chesapeake Bay. Public beaches that allow fishing are sprinkled along the Virginia Beach, Norfolk and Hampton coasts. First Landing State Park---called Seashore State Park on older maps---offers campground amenities.
Kiptopeke State Park on Virginia's Eastern Shore is away from city bustle and is known for its gray trout (weakfish), croaker and flounder fishing. In addition to the beach, there is a large fishing pier.
Maryland
A quiet day for bay fishing
This state has a dozen state parks and public access points along the bay. Your best approach is to pick an area of the state you want to visit, such as Annapolis or Baltimore, and then look for nearby fishing spots.
Calvert Cliffs State Park is one of the top spots on the western side of the bay. It's located north of the mouth of the Patuxent River. Fall striped-bass fishing is one of its main attractions.
Janes Island State Park is located near historic Crisfield on the Maryland Eastern Shore. It is one of the most picturesque parks on the bay, and a well-known fishing destination.
Future
One of the fishing piers in southern Maryland
In May 2009, President Obama issued the Chesapeake Executive Order that vowed to "expand public access to waters and open spaces of the Chesapeake Bay and its tributaries." The Chesapeake Bay Program is working with local jurisdictions to establish "gateways" or areas for outdoor activities such as fishing, hiking and cycling.
Tags: State Park, Chesapeake Program, Eastern Shore, public access, shore fishing
Make your own blackberry jam by canning fresh berries.
Can blackberries as a jam, jelly or butter to preserve their fresh, ripe flavor and enjoy them all year long. Blackberries are a high acid food and so may be canned in a water bath canner, as high acid foods require less heat to kill any bacteria present. The berries also have high water content which means they will not hold their shape once canned. When canning, the blackberries should be at their peak ripeness as they will not ripen once picked and canning will preserve their current flavor.
Instructions
1. Sterilize canning jars by boiling in water deep enough to completely cover the jars for 10 minutes. The jars must be no more than five inches deep to avoid bruising the fresh berries. Boil or wash the rings of the jars. Do not boil the lids as it will prevent proper sealing. Lids should be washed in mild, soapy water.
2. Wash the berries by soaking them in water deep enough to cover or by rinsing each berry individually. If there are bugs present, add one cup of salt per gallon of water to remove the bugs. Remove any berries that are bruised or cut off bad spots on the berries. Prepare the berries for canning according to the recipe you have selected.
3. Place the prepared blackberries in the jar. Allow for 1/4 inch head space. Head space is the distance between the top of the jar and the top of the contents inside. This space is necessary for proper sealing. Stop filling periodically and shake the jar gently to dislodge air bubbles.
4. Clean the rims of the jar with a damp cloth to remove any spatter or debris that could interfere with the seal. Dry the rims with a dry cloth.
5. Place the lid on the jar, followed by a ring. Using just your fingers, turn the ring until you are no longer able to turn it without applying force. This is called finger-tightening.
6. Place the jars in the canner and fill with water until the jars are completely covered and the water is approximately two inches deeper than the jars.
7. Process the jars in the canner for 10-20 minutes according to the recipe directions. Remove the jars with tongs and allow the jars to cool completely.
8. Test the seal of each jar by pressing down in the center of the lid. The lid should not move.
Tags: according recipe, deep enough, fresh berries, high acid, jars canner, preserve their
Food historians trace the birth of pralines to a 17th-century French cook employed by the Duke of Choiseul-Praslin. The nut-and-caramelized-sugar confection contained almonds. When the French migrated to Louisiana, they introduced the praline recipe to America. The New Orleans creamy version of the candy traditionally uses pecans, sugar and cream, while the chewy Texas version includes corn syrup. However, the only way to decide if one pecan praline is "the best" for you is by taste-testing. Become a pecan praline candy connoisseur by tasting several commercially produced versions or making your own version at home.
Aunt Sally's
In operation in the French Quarter of New Orleans since the 1930s, Aunt Sally's produces pralines that contain the traditional Creole mix of pecans and sugar with a dash of vanilla. The recipe, which contains no preservatives, begins with a copper pot and ends with the candies being poured onto marble to cool. Aunt Sally's sells three types of pralines: original Creole, creamy and chewy. The company also creates subtypes of the Creole and creamy versions, including triple chocolate original pralines and bananas foster creamy. A six-count box of Original Creole Pralines costs about $13 in 2011.
Lammes Candies
A family operation in Austin, Texas, since 1878, Lammes Candies produces Texas Chewie Pecan Pralines, which the company makes with pecans, corn syrup, sugar, butter and salt. The company uses only Texas pecans in its chewy version of the praline, the recipe for which was created in 1892. The Lammes milk chocolate-covered pralines are called Longhorns. A 1-lb. box of Texas Chewie Pecan Pralines costs about $32. A 12-oz. box of Longhorns costs about $27.
Creamy Pecan Pralines
If you want the adventure of making your own creamy pecan pralines, try the version chef Emeril Lagasse produced on his Food Network show "Emeril Live" in 2006. Gather the ingredients: 1 cup light brown sugar, ½ cup sugar, ½ cup heavy cream, 4 tbsp. unsalted butter, 2 tbsp. water and 1 cup pecan halves. Mix the sugars, cream, butter and water in a heavy saucepan. Stir continually over medium heat until the pralines reach softball stage, or at about 238 to 240 degrees F. Add the pecans. Remove the pan from the heat. Stir the mixture constantly with a wooden spoon for about two minutes. Pour the pralines into small piles about 2 tbsp. each onto parchment paper, foil or wax paper. Cool completely.
Texas Pralines
If you prefer the chewy version of pralines that includes corn syrup, try Texas Pralines from All Recipes. Gather the ingredients: Nonstick cooking spray, 2 cups sugar, 2 cups light corn syrup, 1 lb. butter, 2 cups heavy cream, 2 tsp. vanilla extract and 8 cups pecans. Place foil on cooking sheets. Spray the foil with cooking spray. Mix the sugar and corn syrup in a heavy saucepan. Turn the burner to about medium high to allow the mixture to reach 250 degrees F. Use a candy thermometer to ensure that you reach the correct temperature.
Remove the pan from heat. Add the butter and stir until it melts. Pour the cream in gradually. Return the pan to the heat. Heat until the mixture reaches 242 degrees F, stirring constantly. Remove the pan from the heat. Add the vanilla and the pecans. Stir until the pecans are fully coated. Pour the pralines into small piles about 2 tbsp. each onto the foil. Cool completely.
Tags: corn syrup, Aunt Sally, costs about, from heat, Remove from, Remove from heat, about tbsp
Cranberries are antioxidant powerhouses that offer a wide variety of health-promoting benefits. These small, tart berries are touted for their ability to effectively treat and prevent urinary tract infections. According to the Cranberry Institute, cranberries are also packed with vitamins, fiber and phytochemicals that contribute to overall health. Beyond these health benefits, cranberries are delicious, particularly when dried. Dried cranberries are great for snacking and are welcome additions to both sweet and savory meals. The process of drying cranberries is time-consuming, but the result is tasty, nutritious and worth the wait.
Instructions
1. Preheat your over to 200 degrees Fahrenheit.
2. Select firm, ripe cranberries and wash thoroughly. The quality of your final product depends upon the quality of the fresh berries.
3. Fill your large pot about halfway full of water and bring to a boil.Once boiling, pour all the cranberries into the water to blanch them. This will ensure your berries maintain their beautiful red color as well as prompt them to pop open.
4. Allow the cranberries soak until their skins break. The skin needs to burst properly or the drying process will take a very long time. Keep the berries submerged until each one breaks open.
5. Drain the water from your pot once all of cranberries have split open. Use your paper towels to dry off the berries by gently patting each one.
6. Cover the baking sheet with several layers of paper towel. You will probably need about three layers to sufficiently cover the surface of the baking sheet. Once the paper towel layer is in place, add a single piece of parchment paper to the top.
7. Spread the cranberries on the parchment paper in a single layer and then place the baking sheet into the preheated oven.
8. Reduce heat to 150 degrees Fahrenheit and allow the cranberries to dry slowly . This process will take up to eight hours. Keep an eye on the berries and remove when ready. You may choose to leave them in longer depending on how chewy or crunchy you like them.
9. Store the dried cranberries in a sealed glass or plastic container. Stored berries can be used for up to five years.
Tags: baking sheet, degrees Fahrenheit, Keep berries, paper towel, parchment paper
It is really easy to make delicious jams and jellies at home with your summer harvest or local fruits. Simple steps and proper tools help you enjoy the taste of summer for a long time.
Instructions
1. Wash and clean the fruits. Hull strawberries. Remove stems from blackberries, raspberries, blueberries, grapes.
2. Wash and Crush the fruits roughly by processing them in a blender or using a potato masher.
3. Sterilize the lids and jars by placing them in boiling water and allow a rolling boil for 5 to 10 minutes. Use tongs to put them in the dishwasher and let them dry. Leave the dishwasher on heated dry to keep the containers warm.
4. Measure out sugar and pectin using amounts as listed on the pectin package.
5. Mix berries and pectin and bring to a full boil. Add sugar and bring it back to a rolling boil and let it boil for 1 to 2 minutes. Skim foam if you want.Switch off and let it stand for few minutes.
6. Pull out your jars with tongs and use a funnel to fill the jams in them. Place lids and close the containers and immerse them in boiling water for 10 minutes to make a seal. Voila, you are done!
Tags: boil minutes, boiling water, rolling boil, them boiling, them boiling water
The country of France has a history of wine-making dating to the 6th century B.C. Among the many wine-producing regions of France, the Bordeaux region is particularly known for the production of red wines. In general, the term "claret" is used to refer to all red wines that originate from the Bordeaux region. However, depending on how it is used, the term claret has developed more specific significance over its history.
A dark rose wine
History
The name claret is taken from the original French term clairet, which means pale. The slight change in spelling and pronunciation reflects the English influence on the label. Red wines from the Bordeaux region were a primary export for many of the local towns and monasteries and composed a large portion of the local economy. Interestingly, as several specific red wines from the region became very popular in England and within the English market, the term claret evolved to loosely translate to the dry red wines from Bordeaux, France. Though the term still generally applies to all red wines of the region, today most connoisseurs use the name claret as the English do.
Features
Claret wines typically have a lower proportion of acid, alcohol and sugar than other red wines. This composition gives the wine its distinction of flavor and body compared to other red wines. Claret wines are typically described as light, delicate and dry, with a full, elegant bouquet. They are normally matured (aged) between 30 and 40 years after bottling, and are considered sensitive wines that will only keep between six and eight hours after you have opened the bottle.
Usage
As previously mentioned, clarets are dry, red wines. So they should be served with red meat dishes that have a robust flavor. For example, claret would complement a roast or filet mignon, but would overpower a more delicate dish such as steak tartar. Any claret must be aged at least six months after bottling to be enjoyed and many connoisseurs would insist that a claret should be allowed to stand (literally placed upright) for at least a few hours before drinking at a temperature between 65 to 70 degrees Fahrenheit (18 to 21 degrees Celsius).
Benefits
Recently, many proponents of holistic medicine and producers of nutraceuticals (nutritional supplements) have produced research on the various health benefits of grapes and wine. In particular, the consumption of grape seed oil and the skin of the grape can contribute greatly to heart, skin and cellular health. Since clarets are made and bottled without a great deal of additives or straining of grape sediment, it is presumed that moderate consumption may impart some health benefits.
Misconceptions
Within the European Union, the labeling of wines in regard to origin or type is a seriously regulated issue. Outside the E.U., however, many vintners and wine producers pay little attention to the legal restrictions particular to the E.U. As a result, you may encounter an Australian wine labeled as claret. This should be considered a description of the wine-making process and the character of the wine itself, not an indication of its origin. If you do encounter such a wine, you can be certain it is not distributed in Europe, since this type of labeling can cause confusion and has been banned throughout European markets.
Tags: Bordeaux region, from Bordeaux, term claret, wines from, after bottling, Claret wines, Claret wines typically
Blackberry pie and warm summer days go hand in hand together. If you've ever been in a blackberry patch though, you know the bushes are full of stickers and you might even encounter a snake or two. Blackberry pie is so much easier to make with readily available supplies from the grocery store and you can still enjoy the same great flavor.
Instructions
1. Make enough piecrust for a two-crust pie. Or you can use ready-to-use piecrusts from the refrigerated section in the grocery store or frozen piecrusts.
2. Thaw the blackberries if you are using frozen berries. If you are using fresh blackberries, wash them well and drain as much water as possible from them.
3. Mix the blackberries and sugar. Use a ratio of one part sugar to four parts blackberries. Stir together equal parts flour or cornstarch and water to use as a thickening agent. You need less than ? cup of this combination for most pies.
4. Cook the berries and thickening mixture together in the pan until the juice begins to thicken. If you don't mind your pie a little bit runny you can skip this step.
5. Pour the berries into the piecrust. Put small pieces of butter or margarine on top of the berries.
6. Unfold the top piecrust on top of the blackberry mixture. Seal the edges of the crust. Make sure you poke holes in the top crust for steam to escape.
7. Place the pie on a cookie sheet. No matter how big the pie pan, blackberry pie may drip. Bake the pie for about 30-45 minutes or until golden brown in a preheated 375-degree oven.
Bake potatoes au gratin for a cheesy potato casserole with a delicious golden brown crust.
Potatoes Au Gratin refers to a layered potato casserole with a cheesy cream sauce. "Gratin," a French word, typically refers to a baked dish with a crusty cheese or breadcrumb topping, though cheese versions are favored in the United States. As the casserole bakes, the cheese forms a crust on top of the potatoes, developing a rich flavor and texture. Cheddar cheese is common ingredient in the dish, though other cheese can also be used. Some recipes may also add onions to the dish, but they can easily be omitted.
Instructions
Preparation
1. Wash and peel 2 lbs. of potatoes.
2. Cut the potatoes into 1/8-inch thick slices using a chef's knife or mandolin.
3. Cut one large onion into 1/4-inch thick slices. Separate the layers of the slices and set aside.
4. Coat the inside of a glass baking dish with non-stick spray.
5. Layer the sliced potatoes and onions in the baking dish so that the vegetables are evenly distributed throughout the dish.
6. Cut 1/4 cup butter into cubes. Scatter the butter over the top of the potato and onion evenly.
7. Sprinkle 1/2 cup cheddar cheese on top of the potatoes.
Sauce
8. Melt 1/4 cup butter in a saucepan.
9. Add 1/4 cup flour, 1 tsp. salt and 1 tsp. pepper to the butter, and mix well.
10. Pour 1.5 cup milk and 1/2 cup cream into the saucepan.
11. Add 1.5 cup cheddar cheese to the saucepan. Stir continuously until the cheese and milk are incorporated and the sauce is smooth.
12. Pour the sauce into the baking dish, spreading it evenly over the layered potatoes, onions and cheese.
Baking
13. Cover the baking dish, and bake at 375 F for 30 minutes.
14. Remove the cover, and check the tenderness of the potato with a fork.
15. Bake uncovered for an additional 30 minutes, or until the potatoes are tender and the top forms a golden brown crust.
Tags: baking dish, brown crust, casserole with, cheddar cheese, dish with, golden brown, golden brown crust