Lowcalorie Diet Examples

Counting calories is one way to effectively lose weight.

Calories are a measure of energy, and humans burn a certain amount of energy each day. A person who burns more calories a day then he takes in is more likely to lose weight and develop a healthy lifestyle. However, not all low-calorie diets are the same; doctors consider some to be less healthy then others. Always discuss your diet with your physician before you start it.

Medical Low-Calorie Programs

Governmental health agencies state that weight-loss facilities should promote reduced caloric intake, exercise and a behavioral modification program for their patients. The University of California, Los Angeles (UCLA) Center for Human Nutrition offers such a program for patients who need very low-calorie (800 or less), modified low-calorie (500 to 1000) or low-calorie (1000 to 1500) diets.

Commercial Weight-Loss Programs

Many diet programs allow participants to lose weight due to low calorie intake, but few provide help with the behavioral changes needed to maintain weight loss. Jenny Craig, Diet Center, Weight Watchers, Nutrisystem and Overeaters Anonymous are all low-calorie diet programs that promote exercise and offer individual or group counseling to help dieters maintain a healthy lifestyle.

Fad Diets

Fad diets are designed for people who want to lose weight fast with minimal expenditure of energy or change. Atkins, Zone, Cabbage Soup Diet, Slim-Fast, South Beach and the Pritikin Diet are all fad diets. They work on the premise of less calories in plus more calories out equals weight loss.

Tags: lose weight, diet programs, healthy lifestyle, low-calorie 1000, more calories

Make Baconwrapped Scallops

Tired of serving vegetable trays and chips and salsa to your guests? Looking for something more appetizing? Bacon-wrapped scallops are a delicious, satisfying and crowd-please appetizer everyone can enjoy. They’re perfect for any occasion and easy to make, with little preparation. The following steps will walk you through the cooking process and you’ll be enjoying these amazing foods in no time.

Instructions

Make Bacon-Wrapped Scallops

1. Remove a slice of bacon for every scallop you plan on preparing and place in a skillet on medium heat. Do not overcook. Remove the bacon before it starts to harden

2. Remove the slices and wrap them around each scallop.

3. Pin the bacon to the scallop using a toothpick and set in a bowl or on a large tray.

4. Light the grill and set on low heat. Allow it to heat up for a few minutes.

5. Brush olive oil or heated butter on the bacon-wrapped scallops. Be sure to get both sides of the scallops. At this time you can also add any desire seasonings.

6. Add the bacon-wrapped scallops and cook until done. This can take anywhere from 3 to 15 minutes, depending on the size of the scallop and the strength of your grill. You can also add additional olive oil or butter as they cook.

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Nutrition Information For Cheese

There are numerous varieties of cheese, each with a different nutritional makeup. The type of cheese you want to consume in your diet might depend on what it contains. Along with the multitude of flavors comes different fat and calcium profiles. Cheeses also generally are high in protein.

Cheddar

One 1-ounce serving of cheddar cheese is high in saturated fat, with 6 grams (or 30 percent of your recommended amount). It is high in calcium, however, with 20 percent of your daily value.

Swiss

A 1-ounce serving of Swiss cheese contains 106 calories. It also provides 8 grams of fat and 8 grams of protein.

Feta

A 1-ounce serving of feta cheese crumbles has 74 calories, making it a lighter type of cheese. It also contains 6 grams of fat, with 4 grams coming from unhealthy saturated fats. Feta can be high in sodium, with 312 milligrams, or 13 percent of your recommended value.

Blue

Blue cheese has 99 calories per 1-ounce serving. Blue cheese has 6 grams of protein per serving and 8 grams of fat.

Goat

Soft goat cheese contains 75 calories per ounce. It also has 5 grams of protein and 6 grams of fat. It is lower in calcium, though, with 4 percent of your daily recommended amount.

Tags: 1-ounce serving, percent your, grams protein, Blue cheese, cheese contains, cheese contains calories

Instructions For Mason Jar Covers

Creating your own mason jar covers can help you organize and accessorize at the same time.

Making canned or jarred goods into a perfect gift is simple by making covers for your mason jars, a fixture in American kitchens for generations. Your homemade preserves, pickles, sauces, jellies and jams are a beautiful and caring way to share your harvest bounty and there are several ways to dress up these simple glass and brass jars. All you need is some fabric, some trim, and some time to give your jars a finishing touch.

Instructions

1. Place your plate or bowl on the back side of your fabric. Trace the circle and use pinking shears to cut the fabric. The diameter of the standard mason jar mouth is 70mm (2.8 inches), and the diameter of the wide mouth is 86mm (3.4 inches). Your plate or bowl's circle should extend at least 50.8 mm (2 inches) from the lid's circle.

2. For a no-sew lid, place the circle on top of the sealed glass jar, then screw on the sealing ring. Tie ribbon around the ring for decoration.

3. For a sewn lid, follow step 1. You can leave the edge pinked with the scissors, or add simple lace or ribbon trim. Use a zigzag stitch on your sewing machine or hot glue to attach the ribbon trim.

4. To attach the elastic, fold your fabric in quarters, wrong side up, and mark the edges. Likewise, fold and mark the elastic in quarters. Match the marks on the elastic and fold lines, about 2 inches from the edge of the fabric, and use the sewing machine and a zigzag stitch to attach.

Tags: elastic fold, inches from, plate bowl, ribbon trim, sewing machine, your fabric, your mason

Proper Wine Pairings

Proper wine pairings enchance both wine and food.

Although taste is relative, when it comes to food and wine pairings, there are certain guidelines that can be followed based on wine characteristics and how such characteristics complement different foods.

Red Wine

Red wine contains tannins, which do not pair well with fish, seafood or cream dishes. Fish dishes, in particular, give red wine a metallic taste. Red wine pairs best with red meats such as beef and lamb. According to Wine Web Central's food and wine pairing guide, cabernet sauvignon and merlot pair well with grilled steak, lamb and veal. In addition, cabernet and merlot pair well with tomato sauce pasta dishes.

White Wine

The natural acidity of white wines such as sauvignon blanc makes for good pairings with seafood. Chardonnay also pairs well with poultry, pork and cream dishes.

Champagne

Champagne, the most versatile of all wines, pairs well with almost any dish. The "New York Times" describes the sparkling wine as flexible enough to be served with spicy and fried foods.

Port

Port, a sweet wine fortified with brandy, is essentially a dessert wine that pairs well with fruit and cheese. Janice Kleinschmidt of "Palm Springs Life" writes that port complements chocolates, nuts, dates, pies and tarts.

Tags: well with, pair well, pair well with, pairs well, pairs well with, cream dishes

Make Fluffy 2step Cheesecake

No-bake cheesecake can be completed in as little as two steps.

Making a homemade cheesecake doesn't have to be a complicated project. You can create a fluffy cheesecake dessert that is both light and delicious in two simple steps, once you prepare the graham cracker crust. The best part of this recipe is it can be made with very little effort and includes ingredients you may already have in your home. Unlike traditional cheesecake that includes thickeners like flour and eggs, this version does not require baking, giving it a light texture. It's quick enough to make that you can let it set and enjoy it a few hours later.

Instructions

1. Stir together the graham cracker crumbs, melted butter and the 2 tablespoons of sugar in a bowl until well blended. Spoon the mixture into a pie pan and press it firmly along the bottom and up along the sides with the spoon. The mixture should be about 1 inch thick on all sides. Cover the pan with plastic wrap and let the crust chill in the refrigerator while you are making the filling.

2. In a separate bowl, use the electric mixer to beat the cream cheese until it's smooth. Add 1/4 cup of sugar to the mixture and blend. Once the cream cheese and sugar are blended, gradually fold in the whipped topping with a spoon. Add the vanilla extract and continue to blend until the mixture is fluffy and light.

3. Pour the whipped cream cheese filling over the crust. Use the spoon to smooth the top of the mixture. Cover the cheesecake with plastic wrap and place in the refrigerator for at least three hours. For the best results, let the cheesecake set overnight.

Tags: cream cheese, graham cracker, plastic wrap, with plastic, with plastic wrap, with spoon

Popular Types Of Seafood Soup

A good seafood soup needs the finest ingredients.

Seafood soup runs the gamut from a simple rustic peasant dish, made with whatever was caught that day, to elegant cream-based bisques served at a formal dinner party. The quality of these soups depends on the quality of the ingredients, perhaps more so than with other soups. Use fresh fish -- not frozen -- if possible, and of course the freshest vegetables.

French

Bouillabaisse is a classic fish soup credited to be from Marseilles. The recipe varies from restaurant to restaurant, with every cook seemingly having their own favorite. It is not a defined recipe, but rather depends on what is fresh at the fish monger that day. White firm-fleshed fish is combined with crab, shrimp, lobsters, clams and mussels. The fish is cooked in a fish broth made from scraps of fish, fish heads and shells. Chicken stock could be used, but the soup won't have the richness and ocean sweetness of fish stock. Bisque is a cream-based soup fortified with a shot of good sherry right before serving. Crab or lobster is cooked in fish stock. Clean the meat from the shells. Strain the stock, reduce and thicken it with cream. Add the meat back to the soup.

Italian

While the French have bouillabaisse, the Italians have cioppino, which relies on more tomatoes and garlic than its French counterpart. The coast of Italy is rich in mussels, so it's not a surprise that mussels find their way into mussel soup. One simple popular recipe calls for onions and garlic sauteed in olive oil. Add 1/2 cup of white wine or fish broth with the mussels in their shells. Cover and cook until the mussels open. Sprinkle with chopped parsley and a squeeze of lemon juice.

American

The battle for top chowder still rages between Manhattan clam chowder and New England clam chowder. Manhattan is tomato based, spicy and includes a variety of vegetables. New England is cream based and includes potatoes and sometimes, but not always, corn. Oyster stew is more of a soup than its name would have you believe. Briny oysters are added to a cream-enriched broth. Gumbo is another soup that originated based on what was caught that day, whether it had feathers, fins or feet. The soup starts with a roux, a butter and flour-based sauce. Chicken, pork and often spicy sausage are added to the roux with broth and cooked until the flavors meld and the meat is done. Shrimp is added during the last few minutes of cooking so it's not over done.

Asian

Clear broth with shrimp, vegetables and herbs served over noodles is a mainstay of Asian cuisine, including Thai, Chinese and Japanese. Hot-and-sour soup is spicy shrimp soup with tofu, carrots, mushrooms and peas, flavored with ginger and cilantro. The Japanese use miso to give their seafood soups a distinctive taste. Thai soups often add lemongrass for a hint of citrus.

Tags: broth with, caught that, clam chowder, cooked fish, fish broth, fish stock

Can Potatoes

Potatoes are easy to grow, and they store well in a root cellar or even tucked into a cool corner of your basement. Because they store well, the only reason you'd really want to go to the effort of canning them is to preserve them as a convenience food. The steps here describe can white or Irish potatoes.

Instructions

1. Wash, drain and peel 2 to 3 pounds of potatoes per quart of canned potatoes.

2. Leave the smaller potatoes intact, and cut the larger potatoes into quarters.

3. Place the potatoes into a large pan, cover with water and bring to a boil. Boil for 10 minutes, and then drain but conserve the boiling water.

4. Put the hot potatoes into properly prepared pint- or quart-sized canning jars, leaving 1inch of headspace (open space) regardless of jar size. If you like, you can add a 1/2 teaspoon of salt to each pint jar, or 1 teaspoon salt to each quart.

5. Add the boiling water to cover the potatoes making sure to maintain the 1 inch headspace, and remove all air bubbles using your bubble wand.

6. Finger tighten one properly prepared lid and band on each jar.

7. Place jars into a the pressure canner. Process your pints for 35 minutes and the quarts for 40 minutes at 10 pounds pressure.

Tags: potatoes into, boiling water, properly prepared, salt each, store well, teaspoon salt, teaspoon salt each

Cook Carrot Curry Soup

This soup is very easy and fairly quick to make. Using a bag of baby carrots makes the preparation quicker but regular carrots, peeled and cubed, are fine, too. Pick a curry paste according to how spicy you want the soup to be. Serve the soup with Indian-style breads such as naan and chapati for a new lunch idea.

Instructions

1. Peel and dice the onion. Pour the vegetable oil into the saucepan, turn it up to medium-high heat, and add the diced onion.

2. Cook the onion, stirring occasionally, for about 3 minutes. Add the curry paste to the pan and turn the heat down to medium.

3. Fry the curry paste and onions, stirring continuously, for 2 or 3 minutes, then add the baby carrots to the pan.

4. Stir the vegetables around so that the carrots are coated with curry paste and onions, then pour in the chicken stock. Simmer for 20 to 30 minutes or until the carrots are soft.

5. Allow the soup to cool a little, then pour it into the food processor. Blend it until it is smooth, then pour the soup back into the saucepan.

6. Add the coconut milk to the soup and bring it back to the simmering point. Simmer for 5 to 10 minutes, then serve.

Tags: curry paste, then pour, baby carrots, curry paste onions, into saucepan, minutes then

Cut The Roots From A Pomegranate Tree

The deep, woody roots of pomegranate shrubs or trees do not usually require pruning. It may be necessary to do so when an errant root is threatening a nearby plant or path, the tree is being balled and moved to a new location or the tree is being removed from the site to be discarded. Depending on the size and maturity of the shrub and the amount of root material to be removed, one of several common garden tools will likely get the job done efficiently but a chainsaw may be helpful for very old trees with dense root systems.

Instructions

1. Excavate the soil around the main roots to be removed. Clear away enough soil so that you have a clear field of vision and can see where you are placing cuts and will be able to pull the severed root pieces from the surrounding soil easily.

2. Sever smaller roots that are less than two inches in diameter with loppers or the blade of a shovel or spade. Chop through roots larger in diameter than two inches with an axe or use a chainsaw or handsaw to make the cuts.

3. Preserve between 30 and 75-percent of the root ball intact to help ensure survival and reduce shock. Remove only as much of the root mass as absolutely necessary to alleviate the problem or complete the transplant of the tree. When cutting the roots for tree removal and destruction make as many cuts as needed and wherever needed to complete their easy removal.

4. Lift the root offcuts out of the soil by using your spade or shovel as a lever, repeating this process for each piece of root that is excised.

Tags: than inches, tree being

Cook Lobster Tails In A Microwave

Lobster is considered to be a fancy dish. If you have guests you really want to impress you can make them Lobster tails. The dish, despite being fancy, is quite simple to create. Taking advantage of today's technology, you can now cook your lobster in the microwave and no one will be the wiser. This is how:

Instructions

1. The first thing you want to do is make sure your lobster is not frozen. It is not recommended to cook a frozen lobster so here is what you need to do if you lobster is frozen. Place your lobster on a plate and stick it in your refrigerator the night before you plan on using it for your meal. The next day it will have thawed out naturally and all flavors would have been protected.

2. Now you need to cut through the center of your lobster tail shell with a knife until the meat from the lobster tail starts to come out. Place your tail in a microwave safe casserole dish and add about 1/4 cup of water making sure the water is poured directly over the meat. Place your lid on the dish and microwave at 50 percent for 4-6 minutes. Microwave times vary.

3. When your lobster tail is finished let it stand in the microwave while you prepare a sauce. The most common is a lemon butter sauce. Get a small bowl and add 2 tbs. of butter, 1 1/2 tsp. of lemon juice, and 1/2 tsp. of garlic powder.

4. Take your lobster out of the microwave and place your bowl inside. Cook for 45 seconds or as long as it takes for your butter to completely melt.

5. Place your lobster tail on a serving dish and cover with lemon butter sauce. Serve hot.

Tags: your lobster, lobster tail, Place your, your lobster tail, butter sauce, lemon butter, lemon butter sauce

Make Produce Last Longer

Adding fresh produce to your meals can help you maintain a balanced and healthy diet. The way you store and package these items in your refrigerator can affect their freshness. Make your fruits and vegetables last longer by following a few tips.

Instructions

1. Check the temperature in your refrigerator. Most perishable vegetables and fruits can be best maintained at 40 degrees Fahrenheit or below.

2. Keep leafed herbs longer by first removing any broken stems or brown leaves. Cut the stems at an angle and place them in a jar with ? water. Place a loose bag over the top and secure. Do not wash until you're ready to use.

3. Dry any excess moisture from vegetables. Place in a plastic bag with a layer of paper towel. Store them sealed in the refrigerator crisper drawer.

4. Separate different types of produce. Don't overstuff the bags either. This overcrowding will increase the ripening process, and they won't last long.

5. Purchase produce bags that slow down the ripening process. They can be washed and reused.

6. Avoid washing fruits until you're ready to use. Grapes, strawberries, blueberries and other fruit should be stored in a plastic bag. For grapes, avoid pre-washing to extend the time they're edible by as much as 2 weeks.

7. Consider freezing some vegetables. Slice bell peppers and onions and place in a plastic storage bag in the freezer for later use. Mushrooms must first be sauteed prior to freezing to making them last longer.

Tags: ripening process, until ready, your refrigerator

How Long Keep King Crab Frozen

How Long Can You Keep King Crab Frozen?

Kings crabs are native to cold climate waters. Popular for their succulent leg meat, they are harvested and sold to U.S. restaurants and stores from mostly Alaskan operations, with minor imports from Norway and Russia. King crab fishing season in the Bering Sea and waters off the Alaska and Russian coasts runs from mid-October to December. Only males are legal to harvest, so females are returned to the sea. They average six to ten pounds, but can weigh up to 20.

The Facts

Crab boats are given strict quotas to follow, limiting the amounts they can haul from the water. Once male king crabs are caught, they are kept alive until they reach a processing plant, where they are cleaned and prepped. After cooking in boiling water, then chilling in a salt-water bath, crabs legs are flash-frozen still in the shell, with a thick casing of ice around each section before packing and shipping.

Types

There are two king crab species nearly always shipped frozen to restaurants and stores. Red king crabs are renowned for their delectable white meat with splashes of red, especially on the leg tips. A deep ruby color while alive, their shells turn bright red with deep red highlights when cooked. Blue crabs are dark brown with bold blue streaks while living, cooking to an orangey-red color. They are often sold commercially labeled as red crabs, but have larger claws.

Considerations

Not all king crabs are shipped frozen. A small percentage of the red variety are saved and shipped live for storage in tanks in restaurants. Most crabs shipped live for commercial use in restaurants and seafood stores are brown king crabs. Tan with bumpy shells, they are the smallest and most abundant king crab species in Alaskan waters. They are often sold fresh under the label of golden crabs, cooking to an orange color.

Preservation

Crab legs can be kept frozen up to 12 months if crusted well in ice. Protect them from freezer burn by wrapping the package in paper and then foil. To thaw frozen crab legs, set them in the refrigerator for a day. They can be eaten cold or hot. To heat, steam or boil them for 10 to 15 minutes in salted or unsalted water, then serve with melted butter. Consume within two days of defrosting and do not refreeze.

Time Frame

After purchasing live from a salt-water tank, cook crabs as soon as possible. Steam or boil crabs in unsalted or salted water for 20 to 30 minutes, until their shells turn orangey-red. If not eaten immediately, refrigerate the crab meat after cooling and consume within six days. To freeze after cooking and cooling, clean crabs from their back shells, removing everything but the legs. Break into right and left halves. Dry and wrap carefully in an air-tight package.

Tags: king crabs, Crab Frozen, crab species, crabs shipped, Keep King, Keep King Crab

Diy Wine Label Applicator

Labeling homemade wine not only allows you to express your creativity, but also provides a method of organizing your home-wine inventory. Whether you sell your wines in a store or enjoy them yourself with friends and family, you should know the ingredients and vintage year of each bottle. Labels should also adhere strongly to the bottles and be water-resistant.

Xyron Machine

One option is using your computer's word-processing program to design a label and then printing the label and running it through an Xyron machine fitted with a laminating/permanent adhesive cartridge. This cartridge simultaneously laminates the label and adds a permanent adhesive to the back. Xyron machines are available at most craft stores and can accommodate different paper sizes. After removing your label from the Xyron machine, cut it out (leaving a small margin around the edges) and press it firmly to your wine bottle. These labels are water-resistant.

Peel-and-Stick Labels

Another idea is using your computer's word-processing program and label template. In Microsoft Word, for example, click "Tools," "Letters and Mailings" and "Envelopes and Labels." Peel-and-stick labels (such as Avery) from office-supply stores usually come with a template number. Select the correct template in Word and type your label information, then print your labels according to package directions. (Optionally, apply a spray varnish/glossy acrylic sealer to the dry labels before sticking them to your bottles for a water-resistant effect.)

Commercial Printer

A graphic designer or commercial printer can create custom wine-bottle labels for you. Or you can design a label at home with computer software and take the file to a professional printer. The cost will vary depending on the number of colors used and the quantity and size of your labels. Numerous online companies (OnlineLabels.com, Stoney Creek Wine Press, PersonalWine.com) also sell custom wine labels.

Tags: bottles water-resistant, computer word-processing, computer word-processing program, design label, permanent adhesive, using your, using your computer

Make A Turkey Baster

Turkey basters are not only used during the fall holidays, but also to baste any meal or to use in baking and other applications as well. If you need a turkey baster last minute or are in a rural area without a store with a turkey baster, you can make your own with a few simple steps.

Instructions

1. Gather the needed supplies. This should include a water or other small balloon, a straw and a small blade based knife. If you don't have these items, find something with a long hollow tube and something that can trap air in it to create suction such as a straw and nasal aspirator.

2. Cut 10cm off one end of the straw. Try to make the cut as straight and clean as possible. A jagged end could create problems for attaching the water balloon to the end. It could also poke a hole in the balloon, and thus not allow suction to be generated.

3. Attach the water balloon to the end of the straw by stretching the neck slightly and putting it over the end of the straw. The elasticity of the neck of the balloon should be enough to hold it on, but if it isn't, try using a little tape or a rubber band.

4. Use the homemade turkey baster for basting your bird with butter, marinade or other sauces. Remember, don't use anything larger than the tip of the straw or it will not suck up in the straw, such as chunks of garlic or other herbs.

Tags: turkey baster, balloon straw, water balloon

Hawaiian Bread Mix Ingredients

Hawaiian bread is filled with tropical fruits and macadamia nuts. The bread's sweetness makes it a fitting accompaniment to barbecued pork and teriyaki pork tenderloin. Day-old Hawaiian bread toasts well and is best served with butter. If you have a bread machine, it's not difficult to make your own Hawaiian bread mix using a few simple dry ingredients and fruits.

Dry Ingredients

Mix 2 cups of flour with 3 tbsp. of whole-wheat flour in a large bowl. The whole-wheat flour adds texture to the finished product. Stir in 1 tsp. of salt and 1 tbsp. of sugar. Add 1 1/2 tsp. of active dry yeast and blend all ingredients together with a fork. To test if the yeast is still active, pour 1/2 cup of warm water and 1 tsp. of sugar into a cup. Add 2 tsp. of yeast; if it bubbles within 10 minutes, the yeast is still active.

Fruit and Nut Ingredients

Drain the juice from canned pineapple chunks and reserve. Cut a ripe banana into slices and add 1/3 cup into a bowl. Add 1/3 cup of the pineapple chunks. Gently stir in 1/4 cup of chopped, salted macadamia nuts. Add 1/3 cup of shredded coconut. Once thawed, frozen coconut provides the best texture.

Wet Ingredients

Break an egg into a small bowl and whisk it to break the yolk. Add 3 tbsp. of softened butter. Use real salted butter for the best flavor and texture. Stir in 3 tbsp. of buttermilk and 2 tbsp. of the reserved pineapple juice. Add to the dry ingredients and blend everything together with a fork.

Bake in a Bread Machine

Add the combined wet and and dry ingredients to a bread machine. Pour in the bowl of fruit and nuts. Select the correct bread cycle and crust color according to your machine's user manual, then press start.

Tags: Hawaiian bread, bread machine, macadamia nuts, pineapple chunks, still active

Make A Trifold Omelette

Ingredients sometimes spill out the side of a half folded omelette.

The Italians have the round frittata, Americans prefer the half circle folded variety and the French have the tri-folded or rolled omelette. While the ingredients do not change, the tri- fold omelette allows ample space for abundant omelette fillings without spilling over the side like a half-fold omelette. The edges are carefully wrapped around the ingredients like a warm embrace to make the elegant omelette.

Instructions

1. Pour the egg mixture into a hot skillet.

2. Flip the omelette over using the spatula or by flicking the pan if you are able once the eggs are almost cooked all the way through to the top. You can poke holes in the omelette or run the spatula along the edges enough to let the uncooked egg to the bottom of the pan to speed up the process and avoid burning one side.

3. Add the omelette filling in a straight line from the top of the circle to the bottom.

4. Use the spatula to fold 1/3 of the omelette over the ingredients and then fold the other third over the first fold.

5. Put the spatula underneath the middle of the omelette and transfer it to a plate, flipping it and placing the folded side on the plate.

Tags: fold omelette, omelette over

Remove A Lift & Turn Tub Stopper

To remove the lift-and-turn stopper, push the stopper down.

Lift-and-turn stoppers use a shaft that threads into a hole in the center of the drain basket. You cannot remove the lift-and-turn stopper with the stopper in the open position. You will need to close the stopper, and then remove it from the drain. Once you remove the stopper, you should replace the unit if the rubber seal is worn or has cracks. You can purchase replacement stoppers at home improvement stores.

Instructions

1. Push the stopper down to fully seal the stopper against the tub drain.

2. Turn the knob on top of the stopper counterclockwise with your fingers. Do not lift the stopper while turning the knob. Remove the knob from the stopper.

3. Insert a large flathead screwdriver into the slot on the center shaft of the stopper. You will see the center shaft when you remove the knob. Turn the shaft counterclockwise to unthread it from the retaining hole in the bathtub drain basket.

4. Use a pair of vise-grip pliers to turn the shaft if the center hole has corrosion and will not accept a screwdriver. Lock the jaws of the pliers securely around the shaft, and turn the shaft counterclockwise.

5. Pull the stopper out of the tub by lifting it by the shaft.

Tags: center shaft, drain basket, lift-and-turn stopper, remove lift-and-turn, remove lift-and-turn stopper, shaft counterclockwise, stopper down

Make Black Garlic

Making black garlic yourself can be a delicious experiment in fermentation.

Black garlic is a traditionally Korean specialty that is also becoming common in North America. While it may be simple to purchase pre-packaged black garlic, it can be more rewarding to make your own at home. Once your garlic is ready, you can use it in all sorts of dishes such as pasta, hummus, pizza or stir-fries. Fermenting the garlic is a simple process but it does take a long stand-by time, so be prepared to wait a while for your black garlic to be ready.

Instructions

1. Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be any material that is safe for the oven, and should be big enough to hold the amount of garlic you want to make.

2. Wrap the container with the foil. You should wrap it as tightly as possible to prevent any contaminants from getting in and to prevent too much garlic aroma from wafting out.

3. Place the tightly wrapped container in an oven set to about 140 degrees Fahrenheit. Many ovens can't be set this low, but if it is a gas oven it may be warm enough with just the pilot light on. If you don't want to leave your oven on for an extended period, you can also use a rice cooker set to "warm," a food dehydrator with all but one of the trays taken out, a plate warmer or a slow cooker. Just be sure that the temperature remains at about 130 to 150 degrees and won't shut off automatically.

4. Leave the container to ferment for 40 days. It is edible at 10 days, but to get the full effect you should wait the full 40 days. In that time, the cloves will have become a deep, inky black color, and will be soft and spread-able and slightly sweet, similar to roasted garlic but much richer in texture.

Tags: about degrees, garlic ready

Thai Fruit Carving Tools

Thai carving began about 700 years ago in Thailand as a way to enhance the Loi Kratong celebration. Thai carvers use tools to make a variety of fruit and vegetable designs including flowers, leaves, butterflies and mushrooms. These carvings make an interesting addition to platters of fruit, main dishes like Bangkok beef and pad Thai, or desserts. As you begin, you do not need to purchase new knives since you can use many common kitchen knives for basic carving.

Carving Knives

Thai carvers use a knife that has a very thin, pointed blade for making precision cuts into fruits. This knife, called a "bird’s beak knife," typically has a 2-inch blade. The bird's beak knife is especially useful when cutting melons and for creating fine details. Carvers sometimes use a utility knife instead of the bird’s beak knife.

The middle knife has a 3-inch blade and it is a bit rounded. This knife, commonly called a seeding knife, is useful for cutting seeds and pits out of fruits. Thai carvers use it for cutting detailed patterns into fruits.

A zigzag bladed slicer, also called a wave knife, is used to cut fruits and vegetables with a zigzag edge for decorative purposes.

Carving scissors, also called kitchen boning scissors, are used for cutting and trimming fruits in patterns such as the chili flower. Instead of making a small v with a knife, Thai carvers use scissors to nip the pattern into the chili.

Cookie Cutters

Thai carvers sometimes use miniature cookie cutters, commonly in the shapes of leaves or hearts, to cut slices of fruit into decorative shapes. Animal shapes such as elephants, rabbits and birds are also used. Elephants are important in Thai culture because they are Thailand's national animal and are associated with the navy and high honors from the King. Rabbits are symbolic of peace, and birds are very popular in Thai stories and legends.

Thai carvers also use cookie cutters to cut shapes out of a bowl or sheet of fruit to create a window effect.

Melon Scoop

Thai carvers use a melon scoop, also called a melon baller, to cut fruit, mainly melon, into balls. A carver will sometimes use a melon scoop just to remove the fruit, but they also use melon ballers to shape fruit for a decorative presentation. Carvers may cut a basket out of the white rind of a watermelon and fill it with the balled flesh of the melon.

Vegetable Peeler

Thai carvers make some designs with the flesh of fruits that they peeled, such as a watermelon bowl, where only the white rind of the watermelon is used. The peeler can also be used to make designs in the skin of the fruits and designs such as "spring onions."

Tags: Thai carvers, also called, beak knife, also used, bird’s beak

Pinot Gris Vs Pinot Grigio

Confusion often clouds the distinction between the white wines pinot gris and pinot grigio. Both are known as summer wines and often paired with lighter foods or used in cooking as a flavor enhancement to delicate foods like fish. Essentially, they are both from the same grape but named differently depending upon where they are produced. Despite the wines' identical raw material, wine aficionados would argue they are two completely different wines that vary greatly in everything from color to taste.

Same Grape Variety

Pinot gris and pinot grigio are the same type of grape, which is a mutated clone of the pinot noir grape. "Pinot" means "pinecone" in French and "gris" means "grey." These words describe the plump, cone-shaped, grayish-blue grape clusters from this branch of the Vitis vinifera family. The cloned grapes, however, can vary in color from silver-blue to ash-yellow. In terms of wine flavor they range from citrus to honey to smoky. Generally, the wine colors are pale to golden yellow.

Pinot Gris Geography

Pinot gris primarily comes from the Alsace region of France (where it is also known as Tokay d'Alsace). The cool climate and unique soils are perfect for producing strong, complex flavors in the wine that can often hold its own against many foods. They also grow in Austria, Germany, Hungary, Romania, Australia and New Zealand. Since the early 1980s, Oregon has also produced its variation on pinot gris.

Pinot Gris Distinctions

In terms of flavor, pinot gris is often rich and medium- to full-bodied with a floral hint. Alsatian pinot gris in particular is a bit more spicy and smoky than its German counterpart, which has a more equal balance of acidity and sweetness. Oregon pinot gris also presents a more aromatic flavor with a distinct taste of apples, pears or melons, and it can exhibit a color range from pale yellow to copper-pink.

Pinot Grigio Geography

Pinot grigio, again from the same grape as the pinot gris, is essentially the Italian version. It hails from Alto-Adige, Veneto and Friuli regions of Italy. It is also grown extensively in California, predominantly in the central and south coastal vineyards of the state.

Pinot Grigio Distinctions

Pinot grigio from Italy has a lean, dry, crisp, light-bodied flavor. It is very light in color, resembling pale-yellow straw. California pinot grigio is medium-bodied and has a slight spiciness to it. It has an overall smoothness and ends with a very clean, short finish.

Recommendations

Due to the lightness of both the pinot gris and pinot grigio, these white wines are often enjoyed during the spring and summer. As a general rule, they are paired with "white meat" such as chicken and seafood. However, they are not recommended for citric or highly acidic foods like tomato sauce, though they go well with cheese.

Considerations

Ideally, these white wines should be served chilled at 45 degrees Fahrenheit and kept chilled throughout the meal. Glasses also make a huge difference in fully appreciating the flavors. Unlike red wines, which are served in a round glass, white wine glasses are narrow and taper at the top, which offers a better concentration of the delicate flavors in white wines.

Tags: pinot gris, white wines, gris pinot, gris pinot grigio, foods like, from same

Cook With Wonton Wrappers

Creating appetizers for dinner is time consuming and can be difficult, but when you cook with wonton wrappers, you can make appetizers ahead and still have them taste great. Use these ideas to create appetizers that are not only nice to look at, but also tantalize the taste buds.

Instructions

1. Bake wonton wrappers in a greased muffin tin at 350 degrees F for 10 to 15 minutes. Allow them to cool, and then fill with your favorite filling. This pretty display of wonton wrappers cuts the before-dinner preparation in half because you can make them early in the day.

2. Spray the wonton wrappers with butter, sprinkle with cinnamon and sugar and bake at 350 degrees F for 5 minutes. Allow the wonton wrappers to cool, and serve with your favorite fruit salsa, or make salsa using Annie's Fruit Salsa recipe.

3. Wrap small pieces of banana and a little bit of sugar in wonton wrappers and set aside until you're ready to serve. Then fry them for a few minutes and serve warm.

4. Place pieces of your favorite cheese inside a wonton wrapper, and wrap up in the shape of a triangle. Fry for a few minutes and serve warm.

Tags: wonton wrappers, your favorite, degrees minutes, degrees minutes Allow, minutes Allow, minutes serve, minutes serve warm

Diy Hydrangea Wreaths

Turn hydrangea bunches into a wreath.

Hydrangeas are a big flower that come in various colors such as pink, white and lilac. You can fashion a wreath to place on the table of your wedding or event tables to surround a hurricane lamp or candles. If you prefer to hang the hydrangea wreath, you can assemble the flowers onto a wreath form such as Styrofoam or twig. You also have the option of using live hydrangea or dried hydrangea. Hydrangea is a flower that requires a direct water source, so each flower has to be hooked to a florist tube of water. Otherwise, the flowers will wilt and die. For this reason, it may be better to work with dried hydrangea.

Instructions

1. Identify the wreath base. If you want to cover the entire wreath with hydrangea, then you can use a Styrofoam base. If you prefer to have a twig and flower look, then you can use a grapevine wreath.

2. Add the hangar, if applicable. If you want to hang the wreath, then fasten a picture hangar or wire hanging wire to the back of the wreath. Make sure that the hangar is tight enough so that when you hang the wreath with the weight of the wreath and the flowers, it will hold.

3. Turn the glue gun on the lowest setting and put a fresh glue stick in the gun.

4. Arrange the hydrangea on the wreath in the pattern or design you want before you glue it. Once you have the pattern you are looking for, apply a drop of glue on the stem on the back of the hydrangea and adhere it to the wreath. You can also apply dried or fresh flowers to a Styrofoam wreath using straight pins if you plan to keep the wreath flat on a table.

5. Trim any excess stems or to cut to shape the flowers accordingly so that nothing is sticking out. You may also need to trim or pull off any excess glue strings.

Tags: dried hydrangea, flower that, flowers will, hang wreath, hydrangea wreath, wreath with

Make Pasta E Fagioli With Broccoli Rabe

This is an outstanding one-dish meal. Broccoli rabe is a strong-tasting green - a relative of broccoli, but with a more assertive, bitter flavor. It sometimes masquerades under the name rapini or broccoli rape. Serves six people.

Instructions

1. Cook the pasta according to package directions and drain. Toss with a little olive oil to prevent sticking.

2. Heat the oil, onion and pancetta in a skillet over medium heat. Cook until the pancetta starts to get crispy, about 5 to 6 minutes.

3. Add the garlic and cook, stirring, for 1 minute. Add the white wine and increase the heat to medium-high.

4. Cook until the wine is almost gone. Add the beans and chicken broth and bring to a boil.

5. Lower the heat to medium and cook until the beans start to fall apart, about 5 to 6 minutes. Add the broccoli rabe, pepper flakes and pasta, and stir together.

6. Remove from heat and taste for seasoning; add salt and pepper to taste. Top with grated parmesan and chopped Italian parsley, and serve.

Tags: about minutes, Cook until

Grill With Your Oven

Instructions

1. Move the oven rack to the highest position in the oven. Preheat the oven to its highest possible temperature (usually between 500 and 550 degrees Fahrenheit). Preheating the oven will allow it to grow hot enough to really sear the food. Slide a cast-iron skillet or grill pan onto the oven rack and let it rest in the oven while it's preheating.

2. Take the food out of the refrigerator and prepare it in the same manner as you would if you were grilling in the traditional sense. Apply sauces and rubs to the meats and allow them to come to room temperature. Marinate the vegetables. Coat leaner cuts of poultry and fish with oil to keep them from sticking to the pan.

3. Turn the oven to broil after it has preheated completely. Place the food in the preheated skillet.

4. Allow the items to broil until cooked; flip the food halfway through the cooking time. Times will vary based on the food. Fish and vegetables will take two to five minutes to cook all the way through. Poultry generally takes five to 10 minutes, while beef takes about 10 minutes. Check the meat with a meat thermometer about five minutes in to see how quickly it is cooking, and remove it from the oven when it has reached the desired internal temperature.

5. Remove the entire pan from the oven and turn off the heat. Take the meat out of the skillet, allow it to rest for five to 10 minutes, and serve.

Tags: five minutes, from oven, oven rack

The History Of The Milkshake

It's hard to imagine a trip to a fast food joint without ordering a cool, thick milkshake. The drinks, which were once only handmade in soda fountains and later produced in huge numbers by machines in restaurants such as McDonald's, are identified with summer and childhood. Though the variety of flavors have long since left the chocolate, vanilla and strawberry options behind, the milkshake remains an enduring cool treat and a part of America's culinary history.

Nineteenth Century

The oldest available printed reference to the milkshake in the United States was in 1885, but the drink contained whiskey, not ice cream. In 1887, malted milk drinks became popular, but they more closely resembled egg nog than a milkshake. They were designed to fortify the diets of older or infirm adults and children.

Soda Fountains

The milkshake as we know it today may have had many creators, but the one who put the frozen drink on the map was Ivar "Pop" Coulson, who worked at a Walgreen's in Chicago. In 1922, he took a traditional malted milk and added a couple of scoops of ice cream. The treat took off in popularity, especially among young people, as the number of soda fountains in cities and small towns grew across the nation. Around that same time, the motorized blender was invented, and by 1954, a million Waring blenders had been sold, making milkshakes even easier to make at home and in restaurants.

Multimixer

Milkshakes began to move from handcrafted, individually made treats to more mass-produced items in 1954. McDonald's founder Ray Kroc helped develop and sell the Multimixer, a machine that could make five milkshakes at one time. The Multimixers became extremely popular in diners and fast food restaurants, such as the McDonalds chain that Kroc eventually turned into an international phenomenon.

Variations

Milkshakes have had a variety of names through the years, some of them regional in origin. In parts of New England and Great Britain, a milkshake is referred to as a "frappe." In the 1950s, milkshakes were called "frosteds," "velvets" and even "cabinets" in places such as Rhode Island. In the 1980s, it became popular in restaurants, such as Dairy Queen and others, to add broken bits of cookies and candy bars to milkshakes (Dairy Queen continues to sell them as "blizzards").

Twenty-First Century

As more soft-serve ice cream machines took their place in fast food and established restaurants, milkshakes continue to be popular into the twenty-first century. The machines, which whip air into the ice cream mixtures, allow establishments to use fewer ingredients than a traditional handmade milkshake without all the air. Milkshakes have also been used in dentists' offices to help relax patients and cool their mouths after certain procedures. Bars also started serving milkshakes containing alcohol, bringing the story of the milkshake and its origins as a whiskey treat full circle.

Tags: fast food, restaurants such, became popular, Dairy Queen, malted milk, Milkshakes have, soda fountains

Food Processor Work

How Does a Food Processor Work?

Food processors are one of the first small appliances that kids moving out on their own think of when it comes to outfitting a kitchen. It's hard to believe that when our parents were children, processors like microwave ovens, weren't at all common. The first processor, invented by French catering salesman Pierre Verdan, used the general idea behind blenders seen in bars and malt shops since the 1920s. It was designed for preparing foods, not blending liquids, and was marketed to restaurants by Robot Coupe of France beginning in the 1960s. Machines were heavily weighted in the base to keep the machine from "walking" on a counter. An induction motor turned a vertical shaft upon which rested an extremely sharp Sabatier S-shaped steel blade. The machine saved time and endless knife sharpening for sous-chefs and kitchen helpers. Verdan introduced a domestic version of the Robot Coupe to England as the Magimix in 1972. If the design of the Robot Coupe sounds familiar, that's because an American, Carl Sontheimer, began selling a home version with a clear plastic bowl in the U.S. in 1974. He called it the Cuisinart food processor. The original machines were rugged---thousands of Magimix 1800's and original Cuisinarts are still in service.

Today's food processors still use Verdan's basic design. A heavy motor drives a vertical shaft that turns a blade to chop, blend or puree food, depending on the length of operation. The position of the blade is low, using gravity to keep chopping large, heavier pieces while the smaller pieces rise or drift to the sides of the bowl. The action is started and stopped, or pulsed, repeatedly to allow for contents shifting as the blade chops, making finer chops as the pulses continue. Continuous operation pulverizes or purees foods. Accessory blades have been added, including blades for shredding and slicing that are mounted close to the top of the bowl to process food lowered through an opening. This opening is generally built into a sort of tower and a removable "pusher" keeps fingers away from the sharp blade. All cutting attachments are made of steel except dough blades and egg white blades which are generally plastic. The towers and pushers have holes in the bottoms for adding liquids to the food.

Since the blades are so sharp, food processors are built with the type of safety features not found in many small appliances until quite recently. The first machines had one speed with two choices---"pulse" and "on." Today's processors may have a choice of speeds but generally have "off" and "on" switches for each speed. The motors have trip switches that prohibit operation if the bowl and lid are not properly seated. Machines are available from a number of makers and in a number of sizes from a one or two cup mini used to chop a bit of onion for a recipe to large 12 to 15 cup bowls for whole holiday dinner dishes.

Tags: Robot Coupe, Food Processor, Food Processor Work, food processors, Processor Work, small appliances

Cook A Fresh Turkey

Turkey is a healthy and versatile protein source.

Turkey is not only great at Thanksgiving, but all year round. It's good as a meal when you first cook it and for days after as a leftover. It's good hot or cold; with turkey you just can't go wrong, as long as the bird is cooked well to begin with.

Instructions

1. Preheat the oven to 325 degrees.

2. Remove any insides that may be stuffed inside the turkey if you bought it fresh. Now give the turkey a quick rinse under the faucet and place it in your roasting pan. Add a little water to the bottom of the roasting pan.

3. Add some spices for flavoring. Coat the turkey with vegetable oil instead of butter under the skin. This keeps the seasoning stuck to the turkey and gives it some more flavor. Add garlic powder, salt and pepper generously all over the top and sides of the turkey.

4. Cover the turkey with the roasting lid or aluminum foil. Cook 15 minutes for each pound. If your turkey is 12 lbs., it will need to cook for thee hours.

5. Once the turkey has cooked for the allotted time, take it out of the oven and check the internal temperature. If the temperature is 160 to 165 degrees in the breast area, then it is done. If not, put the turkey back in to the oven until it reaches this temperature.

Tags: turkey with

Cold Appetizer Ideas

Serve a platter of combined cold foods for a taste-tempting appetizer.

Cold appetizers--perfect for serving your guests at a picnic or dinner party--do not have to be elaborate, time-consuming or expensive to impress. A few delicious and fresh ingredients are all you need (no chef's skills required) to make these quick and simple cold appetizers.

Cold Stuffed Carrots

This quick and easy cold appetizer mixes it up for an inverted spin on the traditional raw carrots and ranch dip. Slice large, thick carrots into 2-inch angled chunks. With an apple corer, remove the centers. For stuffing, mix a package of ranch dressing mix into a pint of ricotta cheese. If you prefer not to waste food, grate the carrot cores, and toss them into the mixture--some chopped, cooked spinach would go well too. Spoon or pipe the mixture into the carrots for a crisp and creamy cold appetizer.

Deli Garden Tray

Deli meats such as salami are great for cold appetizers.

Green bell peppers, pitted ripe olives, mushrooms, artichoke hearts and cherry tomatoes are just a few of the fresh platter ingredients you can intermingle with a variety of cheeses and deli meats. Cover the tomatoes and mushrooms with Italian vinaigrette dressing before inviting them to the party of ingredients. Everything comes together over a bed of leaf lettuce. With such variety, this fresh platter is sure to offer a flavorful bite to please any palate.

Deli Pasta Kabobs

Deli meat works well on kabobs too. This simple combination of tastes and textures is bound to whet your guests' appetites. Simply combine sliced pepperoni and salami folds, pitted and stuffed olives and cold, cooked cheese tortellini to make mini kabobs. Drench the tortellini and olives with Italian dressing then sandwich them between appetizing deli meats on mini skewers.

Spicy Rolls

Rolled tortillas filled with neufchatel and Mexican-style shredded cheeses and salsa will get those salivary juices going. Add chili powder to this simple cold appetizer recipe, bringing spice to any dinner party.

Stuffed Cherry Tomatoes

Cherry tomatoes are stuffable and poppable.

If you are looking to serve your guests one-bite appetizers, try stuffed cherry tomatoes. Smoky bacon, feta cheese and mayo seasoned with chopped scallions, basil and ground pepper are the perfect filling for cherry tomatoes in a juicy, savory cold appetizer. Make enough for your weekend dinner party and a little extra to stick in Monday's lunch sack.

Tags: cold appetizer, cherry tomatoes, your guests, cold appetizers, deli meats

Flavor To Canned Corn

Jazz up plain canned corn with a few simple ingredients.

Canned vegetables are convenient, but they add little enjoyment to a meal when served straight out of the can. Luckily, you can add flavor to canned corn to complement most any main dish. Combine a few common ingredients with whole-kernel or creamed corn for a simple yet delicious side dish. Try different additions and combinations to develop a collection of new recipes to enhance any meal. You should always boil home-canned corn for 20 minutes before tasting to avoid botulism, according to the Colorado State University Extension.

Instructions

1. Place the skillet on a burner set on medium heat. Pour olive oil in the skillet and add chopped onions. Cook and stir until the onions are brown.

2. Add mild green chilies, chili powder and cumin to the skillet. Stir to mix.

3. Add the corn. Turn the heat to medium-high if using whole-kernel corn, and stir frequently until the corn is brown. Leave the heat on medium if using creamed corn, and stir occasionally until the corn comes to a simmer.

4. Remove the skillet from the burner and transfer the corn into a serving dish. Top the corn with fresh cilantro, if desired.

Tags: canned corn, corn stir, corn with, creamed corn, until corn

Make Barbecue Baked Pork Chops

There is nothing like combining the sweet taste of barbecue with the smooth taste of pork chops. Barbecue pork chops adds a vest and sweetness to your meal, and takes only a total of 60 minutes to prepare and make. If you are looking to impress your husband, wife, family or friends, try your hand at baked barbecue pork chops. Baking the pork chops provide a healthy alternative to fried pork chops, and the barbecue sauce helps to release the natural flavors found in the chops.

Instructions

1. Wash the pork chops in warm water.

2. Place the pork chops in a large baking pan, and season the meat with salt and pepper on each side.

3. Chop the whole onion into onion rings, and put one over each pork chop.

4. Smother the pork chops in barbecue sauces. Add as much barbecue sauce as you desire.

5. Put the pork chops in the oven at 400 degrees for 45 to 50 minutes, continually checking on the meat once every 10 minutes. Serve with mashed potatoes, bread or other side dishes, as you desire.

Tags: pork chops, barbecue sauce, pork chops barbecue

Freeze Clam Chowder Soup

Make an extra large pot of chowder and freeze the leftovers for later.

A good bowl of clam chowder is hard to find and takes time to cook. However, the hour-long recipe of clam chowder shouldn't prevent you from enjoying this tasty dish whenever you want. Making soups and chowders in bulk and freezing them preserves the taste and reduces the amount of wasted food. While you can only safely store clam chowder for a few days in the refrigerator, proper packaging will keep your chowder fresh for up to six months in the freezer.

Instructions

1. Sir the chowder to prevent a skin from forming on top.

Cool your chowder for approximately 20 minutes on the stove. Gently stir the chowder during this time to prevent a skin from forming on top. Do not allow your chowder to remain at room temperature for more than two hours or you risk spoilage.

2. Ladle one to two servings of chowder into each of the small airtight containers.

Ladle one to two servings of chowder into each of the small airtight containers. Leave approximately 3 inches of head space to allow for expansion during freezing. Multiple small containers allows you to reheat a single serving or two of chowder at a time. If you plan on reheating the chowder all at once for a particular occasion, use a larger container.

3. Seal the lidded containers. Gently hold each container over your sink and flip it upside down to check for leaks. Place the containers in the freezer for up to six months.

Tags: clam chowder, your chowder, airtight containers, chowder into, chowder into each, each small

Make Crab Rangoon

Crab Rangoon Appetizers

Crab Rangoon is a perennial favorite among party appetizers. These delicious little bundles are easy to make and are sure to please even the pickiest nibbler.

Instructions

1. Mix crab meat and cream cheese. In a bowl mix the crab and cream cheese together thoroughly.

2. Add onions and garlic. Add the green onion, red onion and minced garlic to the crab mixture. Stir well to blend all the ingredients together without clumps.

3. Add sauces. Add the Worcestershire sauce and soy sauce to the crab mixture and stir well again.

4. Lay out wonton paper. On a flat, clean surface lay out a wonton wrapper so it form a wide diamond shape in front of you.

5. Wet the wonton. Dip your finger into the water bowl and moisten the edges of the wonton wrapper.

6. Add one heaping teaspoon of the crab mixture to the middle of the wrapper.

7. Spread the Crab Rangoon mixture out evenly towards the right and left side of the wrapper.

8. Fold the wonton. Fold over one side of the wrapper to meet the opposite side so the wrapper forms a triangle.

9. Seal the edges. Use your fingers to press down all around the edges of the wonton to seal it. Re-moisten the edges if necessary.

10. Cover the completed Crab Rangoon with a damp paper towel to prevent the wonton from drying out.

11. Repeat the filling, sealing and covering process until all the crab mixture has been used.

12. Heat a wok or deep fryer until the oil reaches between 360 and 375 degrees Fahrenheit.

13. Add the wontons. Carefully add the wontons to the oil, being careful not to crowd the wok or deep fryer with too many wontons at one time.

14. Cook the wontons. Fry the wontons on one side for approximately 1 ½ minutes or until golden brown. Flip the wontons over and repeat the frying for another 1 ½ minutes.

15. Remove the wontons. Carefully remove the cooked Crab Rangoon from the oil with a slotted spoon and place on a cookie sheet lined with paper towel.

16. Repeat the cooking process until all the Crab Rangoon is cooked.

17.Cool the Crab Rangoon and serve.

Tags: Crab Rangoon, crab mixture, side wrapper, cream cheese, deep fryer, edges wonton

Make A Rich Cheesecake Flan

Here's a twist on the traditional Cuban flan. Add rich cream cheese to the usual egg-milk custard. Begin early in the day so that the flan can bake slowly in the oven and then chill long enough before serving. This rich flan is easy to make and is tasty eaten on its own or paired with fresh fruit.

Instructions

1. Preheat oven to 325 degrees F. Position a rack in the upper third of the oven. Spray the cake pan with non-stick spray.

2. Mix sugar and warm water in a medium saucepan on the stove. Turn heat to medium. Cook, stirring with a wooden spoon, until the water evaporates and the remaining sugar turns a dark amber color. Remove from heat and set aside to cool.

3. Place cream cheese and eggs in a mixer. Mix on medium low speed for three minutes.

4. Add condensed and evaporated milks, heavy cream and salt. Beat for another three minutes, or until mixture is smooth.

5. Stir in the vanilla extract and browned sugar. Beat on low for 30 seconds. Increase speed to medium low. Beat for one minute.

6. Pour the cheese mixture into the prepared cake pan. Set on the oven rack and bake for 2 hours.

7. Remove the flan from the oven. The center should jiggle slightly but be firm to the touch. Cool on the counter for 1 hour. Refrigerate overnight or at least 8 hours before serving.

Tags: before serving, cream cheese, three minutes