Types Of Rose Wine

Rose wines are typically enjoyed in the summertime or early fall and can be paired with a variety of foods as their flavors vary from light and crisp to heavy and full-bodied. Rose wine colors also vary from pink or light orange to darker pinks and salmons. They are also sometimes referred to as blush wines. The types of rose wines basically follow the types of red wines as rose wines are made with red wine grapes--though there is an exception, which will be noted below.

Making Rose Wine

There are two ways to make rose wine. The first way is basically to make it like red wine, using red wine grapes, except that the wine is not in contact with the grape skins for as long a time. The less time it ferments with the skins, the lighter the rose wine's color. The second way to make rose wine is by bleeding. With this method, the winery will make a white wine and then bleed the juice off the top of a red wine into the white wine. The bleeding method usually creates sweeter rose.

Tavel

Tavel is an appellation--the name of the geographic region for specific wines--for rose wine. This means that no other wine than a rose can claim this region as an appellation. Tavel is an area in the South of France where the wineries combine Mourvedre grapes and Cinsault grapes to make the rose. Mourvedre tastes of berries and is the main grape in France's southern region. Cinsault tastes of strawberries and is said to be an excellent blending grape. As such, it is found in many French rose wines.

Other Types of Rose Wines

As mentioned earlier, rose wine types follow red wine types. The usual rose wines are grenache, which smells like strawberries and blackberries when used in rose wines; pinot noir, which also has a strawberry scent; gamay, which has a full fruity flavor and hints of vanilla and oak; and cabernet Franc, which smells of berries and green bell peppers.

White Zinfandel

There is much debate regarding whether white zinfandel should be classified as a rose wine as it is not made like a traditional rose wine. Winemakers take away most of the liquid from a red wine, creating a more concentrated red. The liquid that was removed, which is less tannic and much lighter, is rebottled and sold as white zinfandel. This wine is very popular in California.

Serving Rose Wine

How heavy the rose wine is dictates how it should be served. The lighter it is the more chilled it should be, but it never should be served as cold as a white wine. Alternatively, the darker it is the warmer it should be served, but it never should be served as warm as you would a red wine.

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Ideas For Snacks With A Sports Theme

Serve sports-themed food items at your next event.

A trip to the ballpark can be replicated in a sports-themed birthday party, corporate event, sports-bar theme night or just getting together with friends to watch the big game on the television. Wow your guests with traditional and modified snack items usually found at professional and semi-pro concession stands.

Snack Bar

Include a nacho bar as a sports-themed snack food.

Stage an area in the party venue for a snack bar that allows participants the option to grab-and-go with their food items. Arrange a nacho and taco bar with cooked and seasoned ground meat, nacho cheese sauce, guacamole, salsa, diced onions, jalapeños, bacon bits, sour cream and diced tomatoes. Allow participants to help themselves to a plate of sporty snack foods just like the ones served at the ballpark or stadium.

Finger Foods

Cracker Jack is a traditional baseball snack food.

Commonly found in concession stands at sporting events, finger food candy and snacks such as Boston Baked Beans, sunflower seeds, and Hot Tamales always go over well. Offer Big League Chew bubblegum, peanuts in the shell and Cracker Jack as traditional baseball options as well as Corn Nuts and Slim Jims for additional hand-held snacks. In lieu of only snacks and candy, serve miniature hot dogs or sausages wrapped in crescent roll pastry and sliders with cheese and vegetable toppings.

Dessert Cakes

Replicate various sports ball designs onto round cakes.

Personalize cakes and cupcakes with sports-themed decoration. Trim a 13-by-nine-inch cake into a football shape and decorate with brown and white icing. Cupcakes iced in white frosting can be transformed into baseball cupcakes with pieces of red shoestring licorice. An eight-inch round cake can be decorated as a soccer ball with black and white icing accents, while a sheet cake can be cut into a team jersey and iced in the team colors.

Stadium Snacks

Serve cotton candy as a sports snack.

When the budget allows, rent snow-cone, popcorn and cotton candy machines to integrate a sporty feel to your party or event. Although often made at fairs and carnivals, these snack foods can also be found at stadiums and sporting events. Ensure that before the event, you purchase enough materials to provide snack foods to each person in attendance, including snow-cone syrup, paper cones, ice, popcorn kernels, oil, popcorn bags, candy floss and cotton candy paper cones. Enlist volunteer help to make the snacks on order.

Tags: cotton candy, snack foods, cake into, concession stands, Cracker Jack, Cracker Jack traditional

Uses Of Fig Chutney

Fig chutney is a preserve created using fresh figs and, depending on the particular recipe, ingredients such as sugar, ginger, raisins, vinegar, onion and apple. As with many preserves, fig chutney isn't typically served on its own and instead functions as an accompaniment to a range of food types. It may be included as part of starter and main-course dishes, or sometimes used as a condiment.

Curries

Fig chutney is may be served with curries of various kinds. Varieties of chutney, for instance, mango chutney, often accompany these Eastern dishes, but fig chutney can be used to complement a curry recipe with something more unusual. The fig chutney can be placed on the same plate as the curry or served in a side bowl. The Food Network website describes a portobello mushroom curry with onion sauce, which includes fig chutney as an accompaniment. This particular fig chutney also features cider and apples.

Cheese

Fig chutney is often served as part of a cheeseboard. The fig chutney can be stored in a pot to be spread on the cheese as the diner wishes. The preserve can also be added to the side of a dish such as a cheese-based salad. Fig chutney is a tasty accompaniment for Welsh cheeses, such as Welsh goat's cheese, smoked cheddar and caerphilly, as noted by the Good Food Channel website, which suggests adding red chili and garlic to a basic fig chutney recipe. Other cheeses to serve with fig chutney include full-flavored varieties, such as Nokkelost cheese from Norway.

Cold Meats

Fig chutney can function as a condiment, like pickles, when it comes to cold meats. For example, a jar of fig chutney would work well with leftover turkey after a Thanksgiving or Christmas feast. The fig chutney could also be served with a cold meat plate, as a sweet-and-savory sandwich spread.

Hot Meats

Fig chutney is also a complement to a meal containing hot meats. For example, it might be served with pork tenderloin, alongside traditional potatoes and vegetables such as carrots. The Smithfield website suggests a recipe for pork tenderloin, using a type of fig chutney made with cinnamon, golden raisins, allspice and orange zest.

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Dry Fruit In A Convection Oven

Dried fruit are a nutritious snack packed with vitamins.

Dried fruit is a tasty, nutritious, and versatile snack, packed with vitamins and minerals. You can dry most fruit with just a little effort. Once you're done, throw on a little powdered sugar, and you'll have a sweet and delicious treat.

Instructions

Drying Fruit in a Convection Oven

1. Preheat the oven to 140 degrees F. If your oven doesn't go as low as 140 degrees, set the oven to the lowest setting and leave door slightly ajar. This is not recommended if you have children in the home.

2. Clean the fruit thoroughly to remove any dirt or insects. Be sure to check for any damage or blight because such fruits will not dry properly.

3. Remove any pieces of the fruit you don't wish to eat. For example, remove the stem and leaves of a strawberry before placing into the oven. Cut out cores, and then cut the fruit into thin slices or strips. For bananas, the best shape is a coin.

4. Pretreat the fruit. This prevents the fruit from browning when exposed to air. Ascorbic acid or Vitamin C prevents browning. Dip the fruit into a fruit juice high in vitamin C, such as orange or lemon juice. Coat the fruit thoroughly. If you prefer, you can use pure Vitamin C in tablet form; mix one (3,000 mg) tablet in 2 cups water, then apply to the outside of the fruit.

5. Spray a baking pan with nonstick spray. Arrange the fruit pieces so that they are not touching one another. Place the tray into the oven. Allow 6 to 36 hours for fruit to dry, depending on the size of the slice and the type of fruit. Apples, bananas, and figs require between 6 and 8 hours, while peaches, pears, berries, nectarines, and nectarines take between 24 and 36 hours.

6. Remove the fruit from the oven and cool. Check the moistness of the fruit by cutting in half. No moisture should be visible. If moisture is still visible, return the fruit to the oven and check again regularly.

7. Condition (evenly distribute the remaining moisture) the fruit by placing it in plastic or glass jars that can be sealed. Let the fruit stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the dryer pieces, creating uniformly dried fruit.

Tags: between hours, Convection Oven, Dried fruit, Fruit Convection, Fruit Convection Oven

Make Healthy Smoothies With A Juicer

Healthy smoothies are a great way to cool off in warm weather. The United States Department of Agriculture's food pyramid recommends one to two cups of fruit (depending on age and gender) per day. Make a healthy smoothie with freshly made juice from your juicer, fresh fruits, yogurt and fresh fruits you've prepared ahead of time to meet your daily recommended fruit intake.

Instructions

Prepare and Freeze Fruit

1. Thoroughly wash fruit under running water. Be careful not to squash delicate fruits such as berries.

2. Remove all stems, seeds, leaves, peels, pits and other undesirable parts of the fruit that will not blend and will leave unpleasant chunks in your smoothie.

3. Finely dice large fruits such as bananas, apples, cantaloupe or pineapple, and spread it out flat in a large sealable bag. Leave small, delicate fruits like berries whole and put in a sealable bag in a single layer.

4. Freeze the fruit for up to two weeks. The fruit is ready to use after freezing for two to four hours.

Smoothie Technique

5. Juice fresh fruits to create the required amount of juice for your smoothie. Rinse fruit and remove all stems, seeds, leaves, peels and pits. Chop fruit down to a manageable size (depending how large your juicer is), then add to the juicer and turn on.

6. Extract the liquid from your juicer and pour into the blender. Unless your recipe notes otherwise, liquids always go into the blender first.

7. Add semiliquid and soft ingredients like yogurt and fresh fruit to the blender.

8. Remove the frozen fruit from your freezer and immediately add to the blender. Solid ingredients like frozen fruits and ice cubes always go in last. Blend until smooth and serve.

Sample Recipe

9. Core, peel and slice two medium-sized apples. Juice the apples and add the extracted juice to your blender.

10. Peel and dice one fresh kiwi and add to the blender.

11. Remove frozen strawberries and bananas from the freezer and immediately add to the blender. Blend until smooth and serve immediately.

Tags: fresh fruits, from your, your juicer, Blend until, Blend until smooth

Recipes

Recipe to make strawberry bread. This is an easy recipe to cook strawberry bread. Prepare and serve strawberry bread for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in baking your strawberry bread with this recipe is to mix flour, sugar, salt, soda, and cinnamon together.

2. Step two in baking your strawberry bread with easy recipes like this one, is to thaw strawberries thoroughly but do not drain the strawberries.

3. Mash into small pieces. Add all other ingredients to the dry mixture.

4. Mix well to a smooth batter.

5. Put into two loaf pans that have been sprayed with Pam. Bake @ 350* for 1 hour or until done.

6. The final step to bake strawberry bread with this recipe is to test with a toothpick inserted in the center.

7. Bread recipes are good recipes to learn to cook with. This strawberry bread recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.

Tags: strawberry bread, bread with, easy recipes, learn cook, strawberry bread with

Traditional Japanese Snacks

Japanese culture is steeped in a rich history of tradition, and their snack foods are no exception. While Japan is known for innovation both in and out of the culinary realm, food is one aspect of Japanese culture that embraces the new while keeping true to many traditional cooking and eating practices. Many of the snack foods enjoyed in Japan today have been satisfying appetites and palates for decades or even centuries.

Candy

The Japanese are notorious for their insatiable sweet tooth, and candy has long been enjoyed in Japan as a snack. Japan's candy is world-famous for its large, unusual variety of flavors and vibrant, playful packaging. Candies and taffy made from rice are popular Japanese snacks with traditional roots. The candy is made through a time-honored tradition of using "Mizu-Ame" rice malt to craft mildly sweet treats. In keeping with tradition, rice malt is combined with sweet porridge, barley or other grains to create hard and soft candies that are given natural ginger, lotus, orange and green tea flavoring. Today, rice candy is available in dozens of classic and exotic flavors and is easy to purchase online or in an Asian supermarket.

Vegetables

Unlike most Americans, the Japanese often eat vegetables as snacks and even enjoy vegetable-flavored snack foods such as ice cream, cakes and candy. Dried vegetables are traditional snacks still enjoyed in Japan -- sun dried lotus root and daikon are two popular varieties. Fresh edamame beans have also served as a delicious light snack in Japan for centuries.

Warm Foods

Many warm foods are sold by street vendors and convenience stores in Japan as popular on-the-go snacks. Korokke is a classic warm Japanese snack with roots in Western influence. It is a small cake, similar to a croquette, that is breaded and fried. Many filling variations exist, but the classic filling is mashed potato seasoned with beef and onion. Another contemporary Japanese snack with traditional origins is nikuman, steamed buns. Nikuman have both sweet and savory fillings made from adzuki beans. Pork is a traditional nikuman filling, as are seafood and curry.

Cakes

Small cakes have been a part of traditional Japanese dining experiences for centuries, and they continue to be enjoyed in Japan as small snacks and dessert items. Red and green bean cakes are a traditional Japanese treat, as are little, green tea-flavored layer rice cakes. Wafer cakes are another traditional Japanese snack that incorporate sweet cream and fruit jellies or vegetable flavorings.

Tags: enjoyed Japan, Japanese snack, snack foods, traditional Japanese, have been

Make Fresh Mozzerella Cheese

Mozzarella is a popular cheese used in pizzas, pasta dishes and more. It's hard to find good mozzarella cheese in many supermarkets; the dried out pre-grated stuff just doesn't cut it if you've had the real thing. Luckily, with just a few specialty ingredients, you can make your own mozzarella at home.

Instructions

1. Dissolve the citric acid in 1/2 cup of cool water in a bowl.

2. Add citric acid and water mix to the milk in a pot.

3. Warm the milk mixture to 88 degrees Fahrenheit over medium low heat.

4. Mix the rennet with 1/4 cup of water and add to the warm milk mixture.

5. Stir gently for about a minute, then let the milk sit over the heat for 15 minutes to form a curd.

6. Cut the curd into 1/2-inch cubes with a long plain knife.

7. Heat water to boiling. Set the pot in a basin or sink of hot water and slowly raise the temperature to 98 degrees Fahrenheit while stirring for 15 more minutes.

8. Continue stirring for 20 more minutes once the temperature has reached 98 degrees.

9. Line a colander with butter muslin and drain the curds and whey into it. Let the curds drain in the colander for 15 minutes.

10. Tie up the end of the cheese cloth and hang the curds to drain for another 5 to 10 minutes. No need to squeeze the cheese, just let it drain by itself.

11. Unwrap the cheese and cut the curd into 1/2-inch slices.

12. Microwave about a quarter of the slices just long enough for them to begin to melt.

13. Pull the cheese like it were taffy. Use rubber gloves to do this as the cheese is very hot. Continue to work the cheese until it is smooth and shiny.

14. Form the cheese into a ball and place it in salty iced water (1 part salt to 2 parts water) and refrigerate. Repeat until you have 4 balls of cheese.

Tags: citric acid, curd into, curd into 2-inch, curds drain, degrees Fahrenheit, into 2-inch, milk mixture

Make Cheesy Potato Soup

Lots of folks want to save money, and any way to cut down on the cost of meals really helps out. Since meat is pricey, a meatless meal makes a good change of pace, but it still needs to be tasty. Try making cheesy potato soup for dinner with these instructions.

Instructions

1. Peel and finely dice 6 large potatoes. Put them in a large pot with a can of chicken broth and a can of water. Boil the potatoes until tender, approximately 10 minutes or so. Keep the pot lid on so the broth won't evaporate while boiling and the potatoes cook faster. Turn the heat down to low.

2. Finely dice and saute 1 small onion in a frying pan and a tablespoon of olive oil or butter. Cook until translucent.

3. Add the onions to the potato broth. Stir well and add in 3 cups of milk. Use skim or 2-percent milk instead of whole if cutting back on fat and calories.

4. Stir in 1 cup of shredded cheddar cheese. Substitute soft cheese if desired or even add 1 can of cheddar cheese soup from the grocery store instead. All of these make a tasty, cheesy soup. Allow to simmer for 5 minutes.

5. Season the soup with salt and pepper to personal taste. The potatoes will help the broth to thicken, but make it thicker with 1 tbsp. of cornstarch dissolved in 1/2 cup of water if desired. Mix this in at the end of the cooking process and stir until thickened.

6. Serve piping hot. Top the cheesy potato soup with a little more shredded cheese or a dollop of sour cream or even bacon bits.

Tags: cheddar cheese, cheesy potato soup, potato soup, soup with

Make Doughnuts With Doughnut Maker

Doughnut makers use oil to make doughnuts. Doughnut makers come in several types. The simplest are deep fryers. Makers that are more complicated have trays that flip the doughnuts for even frying. The most extravagant makers have a chamber inside to make the dough. Shape the doughnuts with or without a hole in the center. Generally, whole doughnuts have filling injected into them. Doughnuts taste best when eaten fresh.

Instructions

1. Mix the sugar, baking powder, cinnamon, nutmeg, salt and flour in a bowl with the spoon.

2. Crack the eggs into another bowl. Use the whisk to beta the eggs together. Pour the beaten eggs into the other bowl.

3. Mix in the milk and butter.

4. Sprinkle powdered sugar over a flat, clean surface. Put the dough on top of the powdered sugar. Rub powdered sugar over the rolling pin. Roll the dough out until it is about half and inch thick. Use the doughnuts cutter to cut doughnuts out of the dough.

5. Pour oil into the doughnuts maker. The amount of oil needed depends on the type of maker. Heat the oil.

6. Depending on your model, the doughnuts maker may have shelves that flip the doughnuts over while cooking. If not, you have to flip them halfway during cooking with tongs.

7. Layer two or three paper towels on a plate. Remove the finished donuts with tongs and set on the paper towels. The paper towels soak up the grease.

8. Sprinkle sugar over both sides of the doughnuts. Serve the same day as made.

Tags: paper towels, powdered sugar, sugar over, Doughnut makers, doughnuts maker, eggs into, flip doughnuts

What Are The Dangers Of Eating Venison

Hunt deer for slabs of fresh venison.

Deer meat can be crafted into a variety of cuts and meat products, including steak and sausages. Though it has the consistency of beef, deer meat is healthier than beef, according to Andrew Weil, M.D. Due to its nature as wild game meat, specific health problems related to field dressing and the health of the deer itself can impact the safety of consuming venison.

Field Contamination

Bacteria contamination may occur in the field after a deer has been shot, depending on how it's handled, according to Jeff Sindelar, a meat specialist at the University of Wisconsin. During the cleaning of the deer carcass, a hunter may puncture the deer's bladder, stomach and intestines, which can spill potentially dangerous bacteria onto the meat. An improperly cooled or stored deer carcass may also harbor various kinds of bacteria that develop on meat that's stayed warm for too long.

Chronic Wasting Disease

Some deer are afflicted with chronic wasting disease (CWD), which affects the deer's nervous system and brain. Symptoms include staggering, drooling or an emaciated appearance. The U.S. Centers for Disease Control and Prevention advises individuals to avoid consuming meat from animals that possess these symptoms. The consumption of specific organs should also be avoided regardless of the deer's appearance, according to Sindelar at the University of Wisconsin. This includes the spleen, brain, eyes, lymph nodes and spinal cord.

Deer Tuberculosis

Humans can get tuberculosis by handling and eating deer that carry this disease, according to Dr. David Wolfgang, field studies director and veterinarian at Penn State University. Symptoms include bubble-like lesions on the meat.

Lead

Lead from bullet fragments can contaminate venison. Lead is especially dangerous for children, where it can cause permanent damage during a child's growth stages. The U.S. Centers for Disease Control and Prevention recommends throwing away any part of the deer that may have been hit by bullets. For example, the heart should not be consumed if the deer was killed by a shot to the organ.

Tags: Centers Disease, Centers Disease Control, Control Prevention, deer carcass, deer that

Get Burnt Popcorn Smell Out Of The Microwave

If your family loves to snack on microwave popcorn, there's a good chance that you've had to deal with the unpleasant odor of burnt popcorn in your microwave at least once. If it happens again, don't worry. There are a couple of simple and effective solutions.

Instructions

Lemon Popcorn Smell Remover

1. Place a paper plate in the center of the microwave to catch any spills.

2. Put some water in a large microwaveable bowl and add half of a chopped lemon and a few cloves. Put the bowl in the microwave, on top of the paper plate.

3. Bring the water to a boil and let it stand in the microwave for 10 to 15 minutes.

4. Remove the bowl, but leave the microwave door open for several hours to air our the microwave completely. If necessary, leave the door open overnight.

Vinegar Popcorn Smell Remover

5. Put a cup of water in a large microwave-safe bowl, and add about 1/4 to 1/3 cup of vinegar and lemon juice.

6. Boil the mixture for 5 to 6 minutes, and then allow the water to cool with the door closed.

7. Remove the bowl and leave the door open to dissipate the burn popcorn smell. Use the cooled water to clean and inside of the microwave. Turn on a kitchen fan to help dissipate the smell, if necessary.

Tags: door open, bowl leave, leave door, leave door open, paper plate, Popcorn Smell

Spanish Spices

Saffron is a Spanish herb used in many regional dishes.

Spain is famous for its distinctive food and the spices used in Spanish cuisine play an important role. Spain has been both the invader and the invaded throughout history, and this has produced a cultural mix of spices from other countries. Moorish and Mexican influences are particularly notable, and many of the herbs used in Spanish food grow wild in parts of the country.

Spanish Paprika

Spanish paprika is a spice made from dried and ground red peppers. There are different types of paprika, some are sweet-tasting, while others are hot and spicy. Originally from Mexico, paprika was introduced the Spain after their invasion. It is now used in many Spanish dishes involving meat and fish.

Saffron

Saffron is a popular Spanish spice. A key ingredient in paella, saffron is an important product in Central Spain, particularly the La Mancha region. The saffron grown there is slightly different to the plants grown elsewhere in the world as the flowers have longer stigmas and shorter stems. Therefore, saffron from La Mancha is never ground and should be used before the next harvest, otherwise it loses some of its freshness.

Chili Pepper

According to online resource Spanish Food UK, chili was brought back from Mexico by Christopher Columbus. Although the original peppers were too hot for people to stomach, sweeter varieties have since been grown. The red peppers can be used in dishes as a substitute for saffron, or dried and ground into pimenton, the substance that is used to color foods like chorizo.

Fennel

Today, fennel is used all over the world and is known for its strong smell and flavor. In Spain, it grows in the wild and is used with many dishes, including shellfish and food requiring an aniseed flavor.

Cilantro

Cilantro is popular in the Huelva and Extremdura regions of Spain near the border with Portugal. However, it can be difficult to source in other parts of the country. In the southwest, it is used with Moorish food and often serves as a replacement for parsley.

Tags: dried ground, from Mexico, parts country, used many, used Spanish

Make Fish Soup

Make Fish Soup

Use frozen fish or the day's catch to make fresh fish soup. You can use any type of fish in this soup, even canned tuna if desired. Experiment with the type of fish and the vegetables in the recipe to make the most of what you have on hand as this soup is extremely versatile.

Instructions

1. Clean the fish by cutting of the head, scraping the scales off and removing the kills and guts. De-bone the fish if necessary.

2. Prepare the vegetables for the soup. Peel and grate carrots and onions. Peel celeriac and potatoes and cut them into chunks. Substitute celery stalks for the celeriac, if desired.

3. Lay the fish in a large pot and sprinkle the onions and chopped parsley on top of it. Add 12 cups of water to the pot and bring it to a boil over medium heat.

4. Boil the fish for 8 minutes for each pound, or 16 minutes for a 2-pound fish. Lift the fish from the water with a slotted spoon once the boiling time is up.

5. Add the carrots and potatoes to the boiling water. Place the rice in the pot and return it to a simmer.

6. Skin the fish and cut it into chunks. Add the fish to the pot again once the rice is cooked and the soup becomes thick.

7. Mix together 2 eggs and 2 tbsp. of lemon juice in a bowl. Mix in 1 cup of the soup broth with the egg mixture, 1 tbsp. at a time while stirring constantly. Once thoroughly mixed, pour the egg solution into the pot with the soup, then turn off the heat.

8. Serve the fish soup with a sprinkling of black pepper. Add salt if desired, depending on the saltiness of the fish.

Tags: into chunks, Make Fish, Make Fish Soup, this soup, type fish

Cream Of Wheat Directions

Cream of Wheat is a hot cereal that is similar to porridge or grits. The cereal is made from farina, a finely ground wheat grain that cooks quickly when mixed with boiling water or milk. Cream of Wheat can be prepared in many different ways; today, several different varieties are available for sale, including 10-minute, two and a half minute, one minute, and instant versions.

Stovetop Directions

To cook any of the Cream of Wheat varieties, except for the Instant version, on the stovetop you will need Cream of Wheat cereal, water or milk and salt if you prefer.

For one serving of Cream of Wheat, it is suggested that you use 1 1/4 cups of water or milk, 3 tablespoons of Cream of Wheat, and a pinch of salt. For two servings, use 2 cups of water or milk, 1/3 cup of Cream of Wheat, and salt. To cook more than these amounts it is a good rule of thumb to use five parts liquid for every one part cereal. Using milk instead of water results in a creamier version of the cereal.

To cook the ingredients, boil the water or milk on a stovetop in a saucepan. When the liquid is boiling you can add the salt, then the cereal. Pour the uncooked cereal in a steady fashion, stirring the mixture the entire time that you are pouring. Then, depending on the variety of Cream of Wheat, continue to simmer and stir the cereal for the time directed on the box. When the cereal is thickened, it is ready to eat.

Microwave Directions

All of the Cream of Wheat varieties can also be cooked in the microwave. Use the same ingredients as listed above for the stovetop directions. Put all of the ingredients in one bowl at the same time, then place the bowl in the microwave. Cook the cereal for one minute in the microwave oven on a high setting. Remove the cereal to stir before cooking for another two to three minutes in the microwave. Stir approximately every 30 seconds. The cereal is done when it has thickened.

Variations

Cream of Wheat can also be used to bake bread, muffins, cookies or dumplings. It can also be chilled after cooking, then sliced and fried for a different breakfast food. The Instant variety now comes in several different flavors, including Maple Brown Sugar, Apples and Cinnamon, Cinnamon Swirl and Strawberries and Cream. Many people like to add brown sugar, cream or fruit to their plain Cream of Wheat.

Tags: Cream Wheat, water milk, Cream Wheat cereal, Cream Wheat varieties, cups water, cups water milk

Dry Chili Peppers

Drying chili peppers is one way to preserve the fruit.

After harvesting chili peppers from your garden, dry the surplus peppers for later use. A home food dehydrator is an efficient way to dry vegetables. Before using the appliance, always wash and dry the food trays. Blanching peppers before drying inhibits enzyme activity and destroys harmful bacteria. According to the Colorado State University Extension, roasting instead of blanching is another option for green chili peppers.

Instructions

Blanching And Drying Red and Green Peppers

1. Harvest ripe chili peppers, free of blemishes. Do not dry overripe peppers.

2. Wash the chili peppers in water.

3. Slice a red pepper into equal-sized pieces or leave smaller peppers whole.

4. Make a slit down one side of the skin of a green pepper, down the length of the pepper. Peel the green pepper. Split it open and discard the seeds and stem.

5. Fill a cooking pot halfway full with water and bring to a boil.

6. Fill a pan with ice-cold water.

7. Place the peppers in the center of the cheesecloth and gather up the four corners, creating a pouch with the peppers inside.

8. Drop the cheesecloth in the boiling water, so that the vegetables are completely covered. Be careful not to burn your hand as you continue to hold the four corners of the cloth together. Jiggle the bag a bit, to surround all the peppers with boiling water.

9. Keep the peppers in the water for about four minutes.

10. Submerge the peppers immediately in ice-cold water to blanch and then dry on a paper towel.

11. Arrange the dry peppers on a clean food dehydrator food tray, without the pieces touching each other.

12. Place the tray in the food dehydrator and process for about 12 to 24 hours, at 140 degrees F. Red peppers are done when flexible, dark red and shrunken. Green peppers will be medium green, crisp and brittle.

Roasting And Drying Green Peppers

13. Harvest ripe green chili peppers, free of blemishes. Do not dry overripe peppers.

14. Wash the green chili peppers in water.

15. Make a slit down one side of the skin of a green pepper, down the length of the pepper. Peel the green pepper. Split it open and discard the seeds and stem.

16. Hold a pepper in a heat resistant pair of tongs, and roast the pepper over an open flame for six to eight minutes, continually turning the pepper.

17.Arrange the dry, roasted peppers on a clean food dehydrator food tray, without the pieces touching each other.

18. Place the tray in the food dehydrator and process for about 12 to 24 hours, at 140 degrees F. When sufficiently dried, green peppers will be medium green, crisp and brittle.

Tags: chili peppers, food dehydrator, green pepper, green chili, green chili peppers, peppers water, about hours

Make Chili Glazed Pork Chops

Chili Glazed Pork Chops

Tired of your boring Tuesday night pork chop dinner? You know what I'm talking about, you put the pork chop in the pan a little bit of salt and pepper, and that's it? Well, here is a quick and easy way to spice up your Tuesday nights with this recipe for chili glazed pork chops.

Instructions

Make Chili Glazed Pork Chops

1. First in a small bowl combine 1 Tablespoon of chipotle sauce, 2 teaspoons Dijon mustard, and 1 tablespoon honey. Mix well and set the bowl aside.

2. Next heat some extra virgin olive oil in a pan at about a medium to medium high heat.

3. Take your pork chops and sprinkle both sides with salt, pepper. Set the pork chops in the pan and let them cook. Do not flip the pork chop yet.

4. After the pork chop has begun to develop a crust brush a generous portion of your chipotle mixture over the uncooked side of your pork. Flip and add a generous portion to the cooked side as well.

5. Let your chops cook another 4-5 minutes and then add 1/4 cup of apple juice to your pan. Brush the rest of your chipotle mixture on the top of your pork and let simmer for another 5 minutes or so until the pork is cooked all the way through. Cook some asparagus or fry up some potatoes as a side dish and you are set to go with a mouth watering meal anyone would love.

Tags: pork chop, Chili Glazed, Chili Glazed Pork, Glazed Pork Chops, pork chops, your pork

Make Cauliflower Cheese

Cauliflower

Cauliflower is a vegetable that looks like a bunch of little white trees all huddled together. While cauliflower may not have a strong taste, it can be cooked and covered with a cheese sauce to become a delicious side dish to many meals. The best part about using a cheese sauce is that it is kid friendly. Most children love cheese so this is a great way to get them to eat their vegetables without complaining.

Instructions

1. Place your sauce pan on the stove and turn the temperature to medium heat.

2. Add your butter and cook until melted completely.

3. Add your flour and mix with the butter until thick and combined.

4. Slowly begin pouring in the milk. Keep stirring the whole time or the mixture will burn to the bottom of the pan.

5. Stir the mixture in the pot until it begins to become thick again.

6. Chop up your cheddar cheese into cubes and begin adding them to the saucepan. As the cheese begins to melt, add more. Do this until all of the cheese is melted.

7. Remove the cheese sauce from the heat and pour over the cooked cauliflower.

Tags: cheese sauce

Make Cat Hair Not Stick To Your Clothes

Make Cat Hair Not Stick to Your Clothes

Cats make great family pets, and can provide hours of entertainment. They are not difficult to care for, and give unconditional love. With cats, however, comes cat hair. Cat hair can get everywhere, from carpets to furniture to your clothes. The best way to deal with cat hair on clothes is through a few prevention methods that will leave your clothes cat hair free and looking as good as new.

Instructions

1. Groom your cat regularly. Removing stray hairs from your cat's fur means there will be fewer cat hairs around your house waiting to cling to your clothes. Most cats love to be brushed, as it feels similar to being petted. Groom your cat with a comb designed to remove as much loose hair as possible.

2. Keep your house clean. Vacuum regularly and dust the surfaces that cat hairs are attracted to, such as couches or tables. A clean house means you will be able to move around without getting covered with cat hairs within a matter of seconds.

3. Feed your cat a healthy diet containing omega-3 fatty acids, which reduce shedding. Alternatively, give your cat omega-3 vitamins as directed. Omega-3 strengthens the cat's fur, thereby preventing your cat from shedding as much.

4. Brush your clothing with a dryer sheet to stop cat hair from sticking to it. As a bonus, the friction from doing this makes the cat hair stick to the dryer sheet rather than your clothes.

Tags: dryer sheet, Groom your, Hair Stick Your, Make Hair, Make Hair Stick

Stow Pots And Pans

You use pots and pans every day, but they often end up in an awkward,

towering heap. They are bulky and heavy, don't always nest

well, and may have handles of varying shapes and sizes.

Instructions

1. Pull out all your pot and pans (including woks, roasting pans and steamers), along with their lids. Throw out anything that's gouged, nicked or burned beyond repair, including nonstick pans if the coating is peeling. Toss aluminum pots immediately: The metal they leach into cooked foods and liquids has been associated with Alzheimer's disease.

2. Scan your kitchen: Does it make sense to return the pans to their drawer or cabinet, or do you need the space for other appliances? Free up space by installing a wall- or ceiling-mounted pot rack or a Peg-Board outfitted with hooks.

3. Make cabinets that house pots and pans more efficient by installing a deep, slide-out drawer. Nest pots and pans as much as possible. Start with the roasting pan on the bottom, then stack pots followed by frying pan.

4. Target a shallow drawer for the lids. Or, organize them in a lid rack (available at organizational and hardware stores) or a long, thin plastic basket that will fit in your drawer or cabinet.

Tags: pots pans, drawer cabinet

Make Vegetarian Tortilla Pie

Mexican food is just behind Chinese in terms of our top favorite cuisines in this country, but when people think of Mexican, they often think of fatty, greasy food. This recipe is a refreshing version of a great Mexican dish.

Instructions

Low-Fat Veggie Tortilla Pie

1. Preheat oven to 400 degrees. Meanwhile, in a large mixing bowl, combine the refried beans with 1 cup of fresh salsa. Mix until well blended. Add remaining salsa, black beans, chopped tomatoes and spices (garlic powder, onion powder, cilantro and pepper). Mix until totally blended.

2. Place two tortillas on baking sheet. Spoon about 1/2 to 3/4 cup of mixture onto tortilla, covering it almost to the edge. Top with 1/4 cup of cheese.

3. Repeat Step 2 three more times until all tortillas and mixture are used. Sprinkle the top layer of tortillas with cheese.

4. Cover with aluminum foil and bake in oven for about 30 minutes or until cheese just begins to bubble.

5. Cut tortilla stack into wedges. Garnish with sour cream and cheddar cheese.

Tags: with cheese

Make Beef Stew Roux

The perfect roux

If there is one cooking skill you should master in order to become a great cook, it could be learning to make a roux. The word "roux" comes from the french term "beurre roux," which means brown butter in English. It is simply a sauce made of flour and fat that thickens a stew or sauce. Once you master the skill, you can use the same technique to make thinner or thicker sauces in making many meals, including beef stew.

Instructions

1. Melt 3 tablespoons of the butter in a large saucepan over medium-low heat. Add the olive oil (this prevents the butter from burning) and stir together.

2. Turn the heat to high and brown the stew beef. This creates quite a bit of liquid; drain off the liquid into a small bowl for later use. You want the meat to stick a bit, which will add color to the roux. Add the salt, pepper and parsley.

3. Remove the pan from the burner and turn the burner to medium/low. Remove the meat from the pan and place it into a bowl. Add the remaining 3 tablespoons of butter to the saucepan and return it to the burner to melt completely.

4. Whisk in the flour. It should immediately congeal, but continue to stir over medium/low heat until the roux is smooth and a light to medium brown color. Add the liquid that you poured off when browning the meat, blending well with the whisk. When whisking, be sure and get all the brown bits stuck to the bottom of the pan.

5. Add the beef broth or water, 2 cups at a time, whisking to blend.

Return the meat to the roux and turn the heat to low.

Simmer for 35 to 60 minutes, depending on the size of the stew beef cuts.

Tags: stew beef, tablespoons butter

Make Carnitas In A Copper Pot

Make Carnitas in a Copper Pot

Carnitas, a traditional Mexican dish made of pork, is slow-cooked until it falls apart in tender strands. It's used frequently as a filling for tacos and burritos. Making this dish in a copper pot is just as easy as making it in a roasting pan or slow-cooker; you need only a few ingredients.

Instructions

1. Rub the pork loin with garlic, salt, pepper and oregano. If the loin was frozen, make sure it has thoroughly thawed before you begin cooking.

2. Melt the lard in the copper pot. You can use oil if you like, but if you are trying to be authentic, well-rendered lard is the key.

3. Saute the onions until they begin to soften but before they turn brown. Add the cumin and chili powder and cook another 2 minutes. (There are many recipes for carnitas; if you don't care for chili powder, leave it out or use a different spice.)

4. Place the pork loin in the pot. The loin must be covered with liquid while it cooks down. You can either add water or broth to bring the measure just up to the top of the meat. If you want to really make this a Mexican dish, you can simmer the whole loin in lard.

5. Simmer the pork for 2 to 3 hours and then check on it. The meat will be done when it falls easily apart. You should not have to use a knife to cut carnitas; a fork should be sufficient.

6. Heat a little lard or oil in a saute or sauce pan. Take 2 cups of meat at a time and saute on a high heat until it's crisped. You can also do this in an 400 degree F oven if you can't bear to add more fat to this recipe.

7. Serve the carnitas with tortillas, salsa, shredded lettuce and guacamole.

Tags: Carnitas Copper, chili powder, Make Carnitas, Make Carnitas Copper, Mexican dish

Quiche & Other Finger Foods

Shrimp cocktail is an easy, elegant finger food.

Miniature quiche and other finger foods are a great way to feed a crowd at a party. Many main dish foods may easily be converted into finger food. Variety of taste, texture and color is important when selecting the foods for your party to make presentation of the food appetizing.

Mini Quiche

Mini quiche may be cooked at home or bought at the store premade and frozen. Consider two or three varieties of quiche to satisfy every palate. A quiche uses an egg and cream base, then add the flavoring ingredients. A vegetarian quiche may be made using spinach and cheddar cheese. Ham and Swiss cheese are a traditional combination, while bacon and smoked gouda are for the more adventurous. Premade pie dough will cut down on your prep time. Cut the dough into the perfect size using a biscuit cutter, then place each circle of dough into a mini muffin tin and use your fingers to smooth it out. Spoon the filling into each hole, filling about 3/4 of the way. Bake at 350 degrees Fahrenheit for 10 to 15 minutes until done.

Shrimp Cocktail

Shrimp cocktail is an elegant hors d'oeuvres. Shrimp cocktail is boiled shrimp with the tail left on, accompanied by cocktail sauce. To prepare the shrimp at home, add cleaned deveined shrimp to a large pot of boiling water. Once the water begins to boil again, remove the shrimp, they should be uniformly pink in color. If your shrimp will be sitting out for guests to enjoy at their leisure, arrange them in a bowl of ice to maintain proper temperature. Place a smaller bowl of cocktail sauce in the middle of the bowl of shrimp.

Cheese Straws

Cheese straws may be made at home, however, depending on the recipe, the process can take a long time. There are many delicious varieties available online and in specialty food stores. Some cheese straws are made with sharp cheddar and spicy hot sauce, while others are made from Parmesan cheese and rosemary. A platter with a variety of flavors will be visually appealing and delicious.

Fruit Kabobs

Fruit kabobs are an easy fun way to serve chunks of fruit without silverware. Decide on the fruit variety you would like to serve. Popular fruits for kabobs include melon, pineapple, mango, strawberries, grapes and kiwi. Cut the fruit into 1 inch chunks and arrange it on a wooden kabob skewer. When arranging the fruit, alternate colors and textures for a visually appealing look. Stack the kabobs on a platter and consider placing bowls of melted chocolate and whipped cream nearby.

Tags: cocktail sauce, dough into, finger food, Shrimp cocktail, straws made, visually appealing

Incorporate Veggies Into Healthy Packed Lunches

Incorporating veggies into healthy packed lunches is easy once you learn to think outside the box. When most people think of easily portable vegetables, they probably think of carrot and celery sticks. If you don't like these vegetables, though, or you're just looking to add a little variety to your existing lunch routine, don't despair. We'll give you plenty of ideas to make healthy packed lunches with vegetables more interesting whether you're packing a lunch for yourself, your kids, your spouse or a picnic.

Instructions

1. If you want to use raw, fresh vegetables in your lunch, think seasonal. Using whatever produce is currently ripest, freshest and most flavorful will make eating veggies much more enticing. Farmers markets are a great source of top-notch produce.

2. To keep things simple, stick to produce that travels well. Carrot and celery sticks are classics, and these days you won't even have to cut them yourself. You can buy them pre-cut in convenient packaging at the grocery store. Slices of bell pepper and cucumber also travel well, as do sugar snap peas.

3. Here's another time-saving option. These days, you can often find a variety of freeze-dried vegetables at the supermarket. These are easy to transport and make a great substitute for potato chips.

4. If you're willing to spend some time preparing a salad and don't mind carrying around a small plastic container and a fork, your options really start to expand. Lettuce-based salads won't wilt before lunch if you can keep them cold and avoid putting dressing on them until mealtime. How about a Greek salad with romaine lettuce, grape tomatoes, cucumber slices, kalamata olives and a few crumbles of feta cheese? You could also try making a salad of sweet white corn, diced tomatoes, cilantro, red onion, red bell pepper, black beans and avocado tossed with a dressing of olive oil, lime juice, salt and pepper. The lime juice will keep the avocado from turning brown.

5. Don't overlook the possibility of taking cooked vegetables in your packed lunches. An effective thermos designed to keep food safely warm for hours will further increase your options. You could have ratatouille, a traditional French dish containing eggplant, zucchini, onions, garlic, peppers and tomatoes. This dish can sometimes be hearty enough to serve as a main course. Grocery stores often sell frozen vegetable mixes containing sauces. Just heat up the mixture in your microwave in the morning, pop it in your thermos, and it will be ready for you at lunchtime. Also consider healthy, low-fat vegetable soups like black bean chili, lentil vegetable or butternut squash. Remember to pack a spoon.

Tags: bell pepper, celery sticks, healthy packed, lime juice, packed lunches, vegetables your, your options

Where To Find Walden Farms Products

Walden Farms sell no-calorie, no-carb, no-sugar, no-fat and no-gluten products.

Walden Farms began as a reduced-fat salad dressing company more than 36 years ago, and today it is a nationwide health-focused company that sells a wide range of products that are no-calorie and free of fat, sugar and gluten. Chances are these products are sold at a location near you.

Shop Online

Waldens' Farms products are all sold online.

Save yourself a trip to the store and shop online at Walden Farms' website (see References). The order is 100 percent guaranteed, and checkout is easy through Google Shop. The online store sells all of Walden's products, including chip tips, BBQ sauce, mayonnaise, salad dressings and fruit spreads.

Call Your Local Grocer

Many grocery store chains carry Walden Farms products.

Most major grocery chains in metropolitan areas sell some or all of Walden Farms' products. Chains like Jewel-Osco in Chicago, Ralphs in Los Angeles, Pathmark in New York City and H.E.B. in San Antonio are all listed are grocers who stock Walden Farms. Give your local grocery store a call and ask them what products they have available.

Online Store Locator

Walden Farms' website also comes with a store locator. Simply enter your zip code and the distance in miles from your zip code where you would like to locate a store. Walden Farms generates a listing, complete with addresses and phone numbers, of stores in the area that carry their products. If there is not a store in your area, the website provides an 800 number for further assistance.

Walden Farms International

For those living outside the United States who want to purchase Walden Farms' products, the Walden Farms website lists international stores that carry their products. Walden Farms products are sold internationally in Canada, the United Kingdom, Puerto Rico and Brazil. Anyone living internationally but outside one of those countries is encouraged to shop online.

Tags: Walden Farms, Farms products, Farms website, products sold, products Walden, products Walden Farms, Walden Farms products

Use An Eyelash Brush

Using an eyelash brush accentuates your lashes and eyes.

Also called an eyelash wand or eyelash comb, an eyelash brush serves as a useful tool in your beautifying regimen. An eyelash brush is ordinarily long with a double-sided head that features both a soft-bristled brush and a stiff, fine-tooth comb. Using an eyelash brush is easy, and doesn't take much time to achieve.

Instructions

1. Turn the eyelash brush to where the soft bristles are facing your eyelashes.

2. Sweep the bristled brush in an upward motion, up the length of your lashes. Do this on both the upper and lower lashes of each eye. This removes any small, flyaway lashes that are loose. Doing this helps your mascara from clumping during application.

3. Apply mascara to your lashes, as you normally would.

4. Turn the comb around to where the stiff, plastic teeth of the comb are facing your lashes.

5. Repeat step 2, using the comb of the eyelash brush. Do this slowly with each eyelash to separate and lengthen them. Rinse your eyelash brush to clean the mascara off of it, and put it away.

Tags: eyelash brush, your lashes, comb eyelash, comb eyelash brush, facing your, Using eyelash

What Is Watercress Used For

Buy watercress at your local grocery store.

Watercress has many uses, making it a versatile addition to sandwiches, salads and other recipes. This hearty, leafy green vegetable has a robust taste with a slight pepper-like kick. Choose watercress if you want to jazz up your normal garden salad with some spicy greens or add watercress to other favored lunch and dinner dishes such as roasted salmon. Top your fish fillet with a few watercress leaves and squirts of lemon to create a whole new flavor.

Garnishes

Watercress packs a powerful nutritional punch, but its delicate ornamental leaves also make elegant garnishes for dinner dishes or fruit and vegetable plates. Adorn the border of your vegetable tray with fresh watercress leaves or add a few leaves to the upper right hand corner of a salmon dinner dish. People might enjoy eating the watercress along with their fillet, but some might just think it's a nice decoration. Pair watercress with parsley, flower heads and other decorative garnishes.

Soups and Salads

Add a few watercress leaves on top of your avocado, tomato salad or standard green salad. The watercress blends well with other leafy greens, but it creates a slightly spicy taste in the salad. You might want to also try adding a few watercress leaves to tomato or vegetable soup to give it a kick.

Sandwiches and Dinner Dishes

If you like horseradish and other strong flavors then you might want to try placing a few watercress leaves on your sandwich instead of using regular lettuce. Add other additions of your choice such as tomato, turkey, mustard and pickles. You can also serve steamed watercress as a side dish for dinner. The leaves look similar to spinach and other greens.

Juicing

Juice fresh vegetables such as tomatoes, carrots and cucumber and then add a few watercress leaves to the mix. Most juicers can juice watercress leaves, but it all depends on your model. You can also use a blender to chop up the watercress leaves and then mix them into homemade vegetable juice. This extra addition adds more spice to any veggie juice.

Tags: watercress leaves, dinner dishes, leaves your, might want, watercress leaves your

Make Vegan Gumbo

Celebrate the traditional Creole cuisine of Louisiana and the Gulf States with some hearty gumbo, while sticking to your vegan diet. Although traditional gumbo recipes call for at least one type of meat, this vegan version is a healthier, low-fat option.

Instructions

Roux

1. Heat oil over medium heat. Add garlic and sautee for 1 minute. Do not allow the garlic to brown.

2. Turn the heat on high and whisk in the flour. Whisk continuously until the mixture turns into a paste and begins to darken.

3. Add the vegan broth and vegan Worcestershire sauce.

4. Continue to whisk until the mixture thickens, for about 5 minutes. Remove from heat.

Gumbo

5. Spray a saucepan with non-stick cooking spray. With the saucepan over medium heat, add the garlic, onion, celery and pepper. Sautee the mixture for 3 minutes.

6. Add the chopped okra and cook for 5 minutes. Add the vegan chicken and cook for 8 more minutes, stirring often.

7. Stir in the sherry and ? cups of vegan broth.

8. Place the stewed tomatoes in food processor and blender and chop coarsely. Add the tomato mixture to broth.

9. Whisk the remaining 1/4 cup of vegan broth into the roux. Stir the roux into the gumbo.

10. Reduce the heat to low and add the coriander, hot sauce, thyme and vegan Italian sausage.

11. Cook the gumbo for 10 minutes, or until the vegetarian sausage is fully cooked. Serve your piping hot vegan gumbo over rice.

Tags: vegan broth, heat garlic, medium heat, medium heat garlic, over medium

Make After Dinner Holiday Cocktails

You have made a great Christmas Dinner. You have invited over your family and friends. You want to extend your dinner party into the evening. Serve some great festive holiday cocktails after dinner to encourage your guests to stay later. Follow these instructions to learn make 2 after dinner holiday cocktails.

Instructions

1. Setting up. Place all the ingredients on a long table. You want your guests to be able to make their own drinks. If your guests make their own drinks, this encourages mingling. If your guests make their own drinks, this will also encourage people to move around after the dinner you served. You don't want anyone to fall asleep.

2. The ambiance. Turn some Christmas music on. Play at a low volume so guests can mingle and hear the music. Dim the lights slightly. This way people feel relaxed and like they are at a restaurant. Serve the drinks in Christmas festive mugs.

3. The Hot Chocolate Mix. Make some hot chocolate with the mix. Make a second batch after your guests have all had their first round of drinks. This way the Hot Chocolate will still be hot and fresh in case anyone wants a second helping.

4. The coffee. Make two pots of coffee. Make one pot decaffeinated and one pot caffeinated. Darker flavored coffee works better when mixing with Kahlua. Leave one pot on the coffee maker so it stays warm. Place the other pot in a warming container.

5. Instructions. Leave a sheet with instructions on make Coffee and Kahlua as well as Make Hot Chocolate and Kahlua. This way your guests will know make the drinks. See steps 6 and 7 for instructions on make both drinks.

6. Making the Coffee and Kahlua. To make Coffee and Kahlua, you need Coffee, Kahlua, Whipped Cream, milk and a mug. Pour one cup of coffee and leave room for milk if desired and Kahlua. Start by filling the glass about 80% full. Pour Kahlua into the coffee. Take a mini candy cane and stir the drink. Add more Kahlua as desired. Top with whipped cream.

7. Making the Hot Chocolate and Kahlua. Make Hot Chocolate using a mix. You can make the Hot Chocolate with either water or milk. Pour about 1 part Kahlua into a mug. Pour about 4-5 parts hot chocolate on top of the Kahlua. Top with whipped cream. Take a mini candy cane and stir the concoction. Enjoy.

8. Refills. Monitor the progress of your guests with their drinks. If everyone seems to be having a great time, restock the table with ingredients for people to make another drink. When you decide it is time for your guests to go home, remove the ingredients from the table and put away. Turn the music down and turn the lights up. Your guests should start to get the hint that the party is over.

Tags: Coffee Kahlua, their drinks, your guests, your guests, make their, make their drinks, after dinner

Make Greek Yogurt

Yogurt, made from fermented milk, has a tangy flavor when eaten plain, but easily picks up the flavors of fruit or other added ingredients. Greek yogurt is made by straining the fermented milk, which gives the yogurt a much thicker texture similar to sour cream. Because Greek yogurt is basically filtered regular yogurt, you can make it at home without any special equipment or ingredients.

Instructions

1. Position the sieve over a large bowl. Make sure the bottom of the sieve does not touch the bottom of the bowl or else the yogurt won't have enough room to strain.

2. Place a coffee filter into the sieve so that it covers the surface of the sieve completely. The coffee filter will help absorb the excess liquid while the yogurt strains. If one standard coffee filter isn't large enough to cover your sieve, overlap an additional filter.

3. Pour two cups plain yogurt onto the coffee filter-lined sieve. Place the bowl and sieve with the yogurt uncovered into the refrigerator.

4. Allow the yogurt to filter in the refrigerator overnight or up to 12 hours or until it's half its original size (if you start out with two cups plain yogurt, you should end up with a cup of Greek yogurt). If eating the yogurt immediately, transfer it from the sieve to bowls and give it a quick stir to ensure it has no lumps or watery areas.

5. Place the Greek yogurt in an airtight container if you're not eating it immediately. Use it within one week for the best results. If the yogurt becomes watery, whisk it until it's smooth.

Tags: coffee filter, Greek yogurt, cups plain, cups plain yogurt, fermented milk

Make Indian'S Chili Chicken Recipes

Add small red chilies for extra spice.

Indian chili chicken is said to have been influenced by Chinese cuisine. Whether it is a dry or wet recipe, the chicken is marinated in a number of different spices before it is cooked. The chicken is smothered in the flavors, which it absorbs. If you like it is spicy, then substitute the larger chilies for smaller ones which are more spicy. You need to allow 20 minutes to prepare the dish, and a few hours for the meat to marinate.

Instructions

1. Place the cubed chicken pieces in a large bowl, and then add 1/2 tbsp. of soya sauce, pinch of salt, 1 tbsp. cornflour, half the garlic and half the green chili sauce. Mix the ingredients together thoroughly with a spoon.

2. Leave the meat to marinate in the fridge for at least an hour. If you have time then three hours would be ideal so the flavors can be absorbed.

3. Heat up a frying pan, and add a splash of oil. Then transfer the chicken into the pan. Fry the chicken for a few minutes on each side, or until the pieces are golden brown. Remove the chicken from the pan, while you fry the other ingredients. Set the chicken aside in a bowl.

4. Put the pan back on the heat, and add the remaining garlic, two to three large green chilies and 1 tsp. chili flakes if you like it spicy. Stir for two minutes, while the ingredients fry. At this point, add the diced onions and 1/2 cubed capsicum.

5. Soften the ingredients for a few minutes. Then, add the chicken back into the pan. Add the remaining ingredients into the pan - 1/2 tbsp. soya sauce, 1/2 tbsp. green chili sauce, salt and ground black pepper. Toss these around until the chicken is cooked through.

6. Finish the Indian chili recipe by taking the pan off the heat. Serve the chicken with rice and garnish with spring onions.

Tags: chili sauce, green chili, green chili sauce, Indian chili, like spicy, meat marinate

Make Pickled Beets

Get all your ingredients set out to save time and steps!

Unlike most recipes for pickled beets, this one doesn't make a truckload of them at a time and you can use fresh or canned, sliced beets if you choose, which is a real time saver. This simple recipe will make about two cups of beets. You can double, triple or quadruple this easily.

Instructions

Homemade is better - Homemade and Easy is best!

1. Cut off the tops of fresh beets and peel them. If you use canned beets, skip this step. Simmer them until they're tender in a saucepan with enough added water to cover. Cool the beets completely and slice them thinly. Put them in your glass bowl.

2. Put the vinegar, water, sugar, salt and pepper into your saucepan. Put it on medium high, stir constantly, and bring to a boil. Simmer for five to six minutes, making sure all the sugar is dissolved.

3. Carefully add the hot vinegar mixture to the bowl of beets. Mix gently--you don't want to break the beets. Let this cool and then cover and refrigerate it.

4. Put your beets into a sterilized glass jar or jars. They will keep in the fridge for seven or eight weeks. Do not freeze this recipe. This makes a wonderful gift item.

Tags: beets this

Tell A Good Champagne By Its Bubbles

Bubbles are the hallmark of sparkling wines known as champagne. The size and behavior of the bubbles in the champagne glass are indicative of how the champagne got its fizz and therefore, are also a good indicator of the quality of the wine. While connoisseurs will appreciate a champagne that is fermented in the bottle (known as methode champenoise), vat-produced champagnes (known as charmat bulk) are a more cost-effective way to pop a cork and celebrate with a festive bubbly beverage.

Instructions

1. Pour chilled champagne into a champagne flute. A flute works best for this test of quality instead of a saucer-type champagne glass.

2. Examine the size of the bubbles in the glass. Bubbles from a fine champagne whose effervescence is due to fermentation are pinpoint and very small. Bubbles from a lesser-quality wine are larger and reminiscent of soda bubbles, as they are a result of carbonation with carbon-dioxide.

3. Observe the activity of the bubbles in your champagne flute. Better champagnes form intricate trails of bubbles from the bottom or sides of the glass to the top. Lesser-quality champagnes form bubbles that tend to cling to the sides of the glass rather than forming trails.

Tags: champagne flute, champagne glass, champagnes form, sides glass

Cook Portobello Mushrooms

Cook Portobello Mushrooms

When selecting portobello mushrooms, make sure they are plump, firm and solid. A nice earthy smell is a good indication of a fresh portobello mushroom. Remember, a slippery mushroom is a sign of decomposition. If you place the portobellos on a plate and cover them with a paper towel, they can keep in the refrigerator for up to six days. Once the portobellos are cooked, they can be stored in the freezer for up to three months.

Instructions

1. Start the grill. Don't wait for the flames to diminish before cooking the portobellos.

2. De-stem the portobellos.

3. Wipe the mushrooms clean with a paper towel.

4. Cover the portobellos with a light layer of olive oil. Sprinkle desired amount of salt and pepper on the mushrooms.

5. Grill the portobellos, gill side up, about 4 inches from the flame for about two minutes. Turn the mushrooms over, add another thin layer of olive oil and sprinkle the tops with garlic powder.

6. Cook for one to two minutes longer.

7. Remove from grill and serve.

Tags: with paper towel, Cook Portobello, Cook Portobello Mushrooms, layer olive, paper towel

Create Inclass Snacks For A Birthday Celebration

When your child's birthday falls on a school day, it can be fun to help the class celebrate this special day with a snack. But school rules, food allergies and timing can complicate the plan. Read on for some tips to help celebrate your child's birthday with a fun in-class snack.

Instructions

1. Check with the teacher to know when to bring the snack. If the teacher would prefer you not interrupt class, then provide a snack that can be dropped off easily and doesn't require refrigeration. If morning is the appropriate time, focus on a brunch snack such as bagels and fruit. For afternoons, consider a healthy snack that will give the kids energy, such as trail mix, popcorn, fruit or popsicles.

2. Poll for food allergies. Check with other parents via email or ask the teacher if she knows of any children with food allergies. You don't want to bring peanut butter cookies only to discover three classmates have nut allergies. Consider relatively allergy free foods, such as popsicles, Rice Krispy treats or popcorn.

3. Think healthy. While it's tempting to be the parent who bakes the best cookies, it's not conducive to a good learning environment to load kids up on sugar and chocolate. Fruit kabobs, bagels, fruit leather, popcorn and popsicles are all reasonable alternatives to baked goodies.

4. Check with your child. She may have a definite idea of what she'd like on her special day. Keep in mind the classroom restrictions, but do your best to deliver her ideal birthday snack. She may have some great ideas based on what's been provided for other kids, too.

5. Provide any necessary utensils. Most schools have some basic supplies, but it's helpful to provide plates, forks, napkins and such to make sure the snack is not disruptive to the class.

Tags: Check with, food allergies, your child, bagels fruit, child birthday, have some

Chocolate Pancakes Nutritional Information

If you are health conscious, chocolate pancakes may not seem like a sensible breakfast choice. Made with flour, fried in fat and drizzled with sugar, they do not compare in health benefit to cereal, whole-grain breads or protein shakes. Knowing the exact nutritional content of chocolate pancakes will help you decide how frequently to include them in your diet, and in what quantity.

Chocolate Pancakes Nutritional Information

Chocolate pancakes contain flour, baking soda, whole milk, eggs, salt and cocoa powder. Traditionally, pancakes are fried in butter. One pancake that is 3 inches in diameter contains approximately 70 calories, 1.1 grams of fat, 14.2 mg of cholesterol, 90 mg of salt, 31 mg of potassium, 13.7 grams of totally carbohydrates, 7.1 grams of sugar and 1.6 grams of protein. It also contains trace amounts of vitamins B and D, calcium and manganese.

Low-Fat Chocolate Pancakes

To make low-fat chocolate pancakes, substitute low-fat or fat-free milk for whole milk. Instead of frying the pancake in butter, spray the griddle lightly with cooking spray. Use a non-stick griddle for ease of flipping with this method. Substitute low-fat egg substitute for eggs. A combination of these methods can bring the fat content of the pancake down to .5 grams per 4-inch pancake, or lower. If frying the pancakes in butter, do not set the griddle on low heat -- the longer the pancakes need to cook, the more fat they will absorb from the butter. Cocoa powder is low in fat, and does not need to be altered for low-fat recipes.

Low-Carb Chocolate Pancakes

Substitute a carb-controlled flour mixture for regular white flour. You may need to use extra butter to prevent this flour mixture from sticking to the griddle. You may wish to add an additional egg, which will not affect the carb content, but may create a fluffier pancake. Instead of syrup or fruit sauce, top the pancake with butter or scrambled eggs. Alternately, make a topping of fresh chopped berries and whipped cream. Cocoa powder is naturally low in carbohydrates, but you may need to use a mix of non-nutritive sweeteners, such as sucralose, stevia and aspartame, to offset the bitterness of the cocoa.

Health-Conscious Chocolate Pancakes

Subsitute whole wheat flour for white flour and honey or agave syrup for sugar. Use organic cocoa powder along with soy or rice milk. Fry the pancakes in coconut oil instead of butter, being careful not to allow the oil to smoke on the griddle. Use free-range eggs and sea salt to complete extra-nutritious version of chocolate pancakes. Top with fresh fruit, ricotta cheese or naturally sweetened jam.

Chocolate Pancake Mix-ins

Though chocolate pancakes are delicious with no additions, you may wish to add extra nutrition in the forms of tasty mix-ins. Add chopped bananas to the batter for extra potassium. Boiled, mashed and unflavored sweet potatoes can be mixed into the batter, adding fiber and B vitamins without significantly altering the taste of the chocolate. A scoop of protein powder, either whey or soy, will may this breakfast more balanced -- chocolate to enhance the flavor, or even vanilla or strawberry to contrast it.

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Side Effects Of Nopal Cactus

Side Effects of Nopal Cactus

Nopal cactus is also known as prickly pear cactus and is native to Northwestern Mexico and the Southwestern United States desert areas. For thousands of years it has been part of the culture and is used in a variety of ways. The fruit (cactus fruit), stems and leaves are used as a food substance and as an extract in a multitude of medicinal remedies. There are a few side effects of Nopal cactus that should be noted before taking in a supplement form.

Function

Nopal cactus is high in dietary fiber, niacin, vitamin B and is considered a useful antioxidant. It is also high in pectin and mucilage, which are the two main components thought to aid in reduction of glucose and absorption in the intestinal tract. There have been studies conducted, mostly in Mexico, that link to evidence that Nopal cactus may lower glucose levels in some diabetes patients. According to a study at the Hospital de Especialidades del Centro Médico La Raza, Instituto Mexicano del Seguro Social, levels of serum glucose and insulin were reduced in non-insulin dependent diabetes mellitus patients (NIDDM).

The National Center for Complimentary and Alternative Medicine (NCCAM) says that Nopal cactus can be used as a supplement to control glucose levels in diabetes but there is little proof that it will have any effect. The Food and Drug Administration (FDA) has not reviewed or evaluated claims of effectiveness of Nopal Cactus as a supplement.

Medicinal Uses

Nopal cactus is used medicinally for diabetes, alcohol hangover, digestive tract cleansing, viral infections, diarrhea, enlarged prostate and high cholesterol. There is little or insufficient evidence that Nopal Cactus will help with any of these conditions.

Side Effects

Nopal cactus is thought to be safe and is commonly used as food in certain parts of the world. If supplements are consumed some mild side effects may include headache, nausea, diarrhea and bloating. For most healthy adults there are no serious side effects of Nopal cactus.

People with kidney or liver disorders should not take the supplement without consulting with your health care provider first.

Drug Interactions

With diabetic patients extreme caution should be used when taking certain medications to control your diabetes with Nopal cactus. Always consult with your physician before trying Nopal cactus due to the chance of hypoglycemia (low blood sugar) and any other adverse effects

Warnings

There are not many studies of any side effects of Nopal cactus on pregnant or nursing women. But use should be avoided due to the yet unknown effects Nopal may have. Safety in young children has not been sufficiently studied and should be avoided.

Customarily people are advised to not eat or take medication within two hours of oral of Nopal cactus. When Nopal is mixed with water or other types of fluids, it forms a slick, sticky gel coating and expands. Taking it by mouth could obstruct the absorption of medications, supplements and nutrients from foods when Nopal is consumed at the same time. All the side effects of Nopal cactus should be considered before taking it as a supplement.

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Make Creamed Chicken And Egg Noodles

Creamed chicken and egg noodles is a quick and easy recipe that your family will love using ingredients that you probably already have on hand. I double this recipe because I have a large family but you could do it and freeze the leftovers for an even quicker meal during your busy week.

Instructions

1. Boil chicken until done. I use the frozen chicken tenderloins so it only takes about 15 minutes or so to cook. Make sure to season the chicken while it cooks. Salt and pepper is fine but I also add garlic salt and poultry seasoning to give it a little extra ummph. While you are doing this, go ahead and cook the egg noodles according to package directions.

2. Drain noodles and set aside. Cube chicken and set aside.

3. In a large saucepan, sauté onions in butter until clear and tender. Add the flour and stir for a minute. Don't burn it!

4. Add a little milk and stir until blended adding the milk as you go.

5. Bring to a boil and let it cook for about 2 to 3 minutes. When it has thickened add the chicken and frozen veggies. Reduce heat and cover. Simmer until the veggies are heated.

6. Add egg noodles and mix together. Season to your taste. Serve with a nice green salad and bread. Voila!

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Marinate Ribs In Barbecue Sauce

TLC is the secret ingredient in any good rib recipe.

Ribs, whether pork or beef, don't have to be tough to eat or prepare. A good marinade, time and slow cooking are all one needs to create dynamite, melt-in-your-mouth, fall-off the-bone, delicious bone-in ribs. Create your own marinade by using homemade or store-bought barbecue sauce and a little creativity. The acid in the sauce will help break down the fibers in the meat and it will impart a wonderful flavor reminiscent of summertime cookouts.

Instructions

1. Place your ribs meat side down in a large glass baking dish, or inside a large plastic bag.

2. Remove the skin from an onion and finely dice it. Place in the mixing bowl. Peel and crush the garlic and add it to the onion.

3. Blend the barbecue sauce and vinegar with the onion and garlic mixture and pour over the ribs. Shake the dish or bag back and forth to coat the bottom. Marinate in the fridge, covered, for 24 hours, turning the ribs every 3 to 4 hours to evenly marinate.

4. Remove the ribs from the marinade and allow them to come to room temperature before cooking; this will allow for more even and speedier cooking.

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Choose Spices

Spices are one of the most intimidating ingredients you will ever use in cooking. How many times have you found a recipe and wondered what a certain spice tastes like? Some people are so intimidated by spices they’ve never tried that they just leave them out of the recipe. This means that their spice rack is always filled with the same spices. Some racks are even filled with bottles that have never been opened. How can you choose spices that work for your style of cooking? Better yet, how do you choose spices that have the best flavor? It’s easy, once you learn a few tips.

Instructions

1. Consider the types of cooking you do most often. There are certain spices that are needed for different types of cooking. For example, if you love to do Cajun-style cooking, you would choose hot spices, such as cayenne pepper. If you prefer French cuisine, you want to choose Herbs de Provence.

2. Research different types of spices. Anytime a recipe mentions a spice you’ve never used, look it up. There are hundreds of resources online and you can even find spice dictionaries and encyclopedias. These resources will give you a better idea of what flavors to expect. Knowing what the spice tastes like will help you better decide if it’s something you want to add to a recipe (see Resources below).

3. Buy whole spices rather than ground. Whole spices retain the most amount of flavor. Ground spices on the other hand, start losing their flavor as soon as their ground. This means that even if you don’t cook very often, you can get the most out of the spices you choose. Simply grind what you need and store the rest for later.

4. Visit a gourmet food stores. It’s true that grocery stores have a larger selection than they once did. Still, grocery stores offer mostly ground spices. A gourmet food store not only offers a large selection, but you can purchase both ground and whole spices. The staff will even be able to tell you more about each spice and what dishes they work best in.

5. Shop online for hard to find spices. There are some spices that may be hard to find. Thankfully, there are online shops that specialize in spices. With a few simple clicks of the mouse, you’ll be ready to enjoy new flavors (see Resources below).

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