Use Xanthan Gum In Dog Biscuits

Dogs with a sensitivity to wheat should avoid it in all its forms, including wheat flours. When a dog with an intolerance to wheat eats something containing it, his entire body may itch or he may experience diarrhea. The problem with a lot of commercial dog treats is that they contain wheat flours. If you want to avoid the side effects that wheat-based treats can cause an intolerant dog, you can make your own wheat-free dog biscuits at home. Wheat-free flours, however, need a thickening agent. One of the easiest to use is xanthan gum.

Instructions

1. Position your oven racks so that one is in the center, and preheat your oven to 350 degrees Fahrenheit.

2. Sift, using a hand sifter, 2/3 cup buckwheat flour, 2/3 cup chickpea flour and 1 1/3 teaspoon of xanthan gum powder into a medium-sized bowl. Set the bowl aside. The xanthan gum will act as a thickener for the wheat-free flours. You can purchase it and the flours at a health food store or online.

3. Place 1/4 cup natural peanut butter and 1 whole egg in a medium mixing bowl. (If you wish for your biscuits to be gluten free as well as wheat free, be certain to choose a natural peanut butter that contains no corn, vegetable or soy oils.) Use a hand mixer on medium speed to mix the peanut butter and egg together until they are completely combined.

4. Add the flour mixture to the egg mixture in thirds. Pour one third of the flour at a time, mixing on medium speed until the addition is thoroughly incorporated before adding the next third.

5. Add 1 tablespoon of tap water at a time to your dough, mixing between additions. You can use up to 1/4 cup of water, but only use as much as you need to make it a good texture for rolling out.

6. Sprinkle buckwheat flour on your work surface and use a rolling pin to roll the dough between 1/4 and 1/2 inch thick. Try to keep the dough the same thickness throughout for even cooking.

7. Use a cookie cutter to cut out shapes from your dough. You can use any shape you desire. Press straight down, and then turn the cutter slightly to release the shape from the dough.

8. Place your cutouts on an ungreased cookie sheet. Make sure there is at least 1/4 inch between them since they will expand slightly while cooking.

9. Place your cookie sheet in the preheated oven and allow to bake for 20 minutes. Use an oven mitt to remove the cookie sheet. Turn the biscuits over with a spatula. Place the cookie sheet back in the oven, reduce the heat to 200 degrees Fahrenheit and cook for 40 more minutes.

10. Remove the cookie sheet from the oven. Allow the biscuits to cool for 10 minutes, then transfer them to a wire cooling rack to finish cooling. Store your dog biscuits in an airtight container.

Tags: cookie sheet, peanut butter, buckwheat flour, degrees Fahrenheit, medium speed, natural peanut

Ways To Store Garden Potatoes

Store garden potatoes in a cool, dark place where they won't freeze.

Storing a few homegrown potatoes is easy; they keep well in dark, cool locations or in the refrigerator for short periods. However, storing a large crop can be much more complex. Potatoes take up space and require special storage conditions to keep over the long term. There are several ways to store your garden potatoes over the winter and into the spring.

Root Cellar

Root cellars are any underground cellar or pit for storing root vegetables like potatoes, carrots, parsnips and onions. Since they're built below the frost line, they keep vegetables cool, but not frozen, over the winter. In the spring and summer, a root cellar stays the same temperature as the surrounding soil -- about 55 degrees Fahrenheit. Root cellars are relatively cheap to create and use and take up no extra indoor space. However, they're best for storing very large quantities of potatoes. Avoid storing potatoes with apples, tomatoes or fruits like peaches and plums, which give off ethylene gas. This gas can spoil your potato crop. According to the University of Maryland, potatoes in a root cellar will keep for four to six months.

Field Storage

Storing potatoes in the field is one of the easiest and simplest options. Simply mulch heavily over the potatoes to keep the ground they grew in from freezing. They'll keep until spring. To store potatoes in the field for winter digging, cover the ground with a waterproof plastic cover to keep moisture off and maintain a higher ground temperature. If you've already dug your potatoes, place them in a container with straw or sand, then bury the container. Remove potatoes as needed for cooking.

Indoor Storage

If you have a smaller crop, consider storing potatoes in a cool corner of the garage, an unfinished basement or shed. Make sure this area never suffers from freezing temperatures, though. While a little frost just sweetens root vegetables, too much can cause them to freeze solid and rot. This method can be too space-intensive for larger crops and works best when you've grown just a few potatoes. If your storage area is open to light, keep potatoes in a paper or cloth sack to prevent greening.

Clamps

Clamps are an old-fashioned way of storing many garden potatoes outdoors. Choose a dry spot in the garden and dig a trench around it to reduce ground moisture. Place a layer of bracken, straw or shredded paper on the ground, then add a layer of potatoes. Cover this with straw or other insulation, then add more potatoes. Keep each layer slightly smaller than the last to form a cone or mound shape. Once you've built the clamp, add 6 to 8 inches of insulating material, then cover the clamp with soil, leaving a small open patch at the top to vent moisture. This method works best for very large crops.

Tags: from freezing, garden potatoes, over winter, potatoes cool, potatoes field

Make Crayon Pretzels

Make Crayon Pretzels

For once, your kids can have crayons that are not only safe to eat, but downright delicious. The colorful crayons are made out of salty pretzel rods that are dipped in sweet white chocolate, then dyed, resulting in a combination of flavors and colors that kids of any age will be unable to resist. Crayon pretzels make great back-to-school surprises, impromptu birthday gifts or stocking stuffers, and they are perfect baby shower favors.

Instructions

1. Score each pretzel rod around the center with a sharp knife. Carefully snap the rod into two equal pieces.

2. Put 1 cup of white chocolate chips and 1 tsp. of vegetable oil in a microwafe-safe bowl. Don't use olive oil or butter, because the chocolate won't melt properly. Heat the mixture in the microwave for 1 minute and stir. If necessary, continue to heat the mixture for 15 seconds at a time, then mixing between heatings, until smooth.

3. Divide the mixture evenly into small cups, one cup per desired color. Color each small batch with a few drops of food coloring.

4. Dip each end of the pretzel rods into the melted chocolate mixture, and lay them on a piece of waxed paper to set up.

5. Cut the inexpensive card stock or construction paper in rectangles that will fit around the center of the crayon pretzels. Decorate the paper, if desired, then wrap each crayon pretzel and secure it with a small piece of clear tape.

6. Put the crayon pretzels in plastic or cardboard container of your choice. If they are gifts, put a few in plastic bags and tie the tops with colorful ribbon.

Tags: around center, each pretzel, Make Crayon, Make Crayon Pretzels, pretzel rods, white chocolate

Turducken Instructions

A turducken is the latest spin on a method of cooking that has been around for centuries, practiced since Medieval times. To make a turducken, the chef places a deboned chicken inside a deboned duck, which is then placed inside a deboned turkey. Each layer of meat has a layer of stuffing between. The entire package containing all three birds is then sewn up and baked until done. While premade turducken is currently available on the market, with some preparation, and the right ingredients, tools and time, you can make a turducken at home.

Instructions

1. Combine the kosher salt, molasses, sugar and water to form a brine. Soak the chicken, duck and turkey in the brine in the refrigerator for at least 12 hours.

2. Preheat the oven to 500 degrees Fahrenheit.

3. Combine the melted butter, onion, celery, bags of seasoned bread stuffing and chicken stock to form the stuffing mixture.

4. Place the deboned turkey with the skin side down. Combine the pepper, paprika and garlic salt. Season the exposed meat of the turkey with the seasoning mixture.

5. Place a 1-inch layer of the bread stuffing mixture on the turkey. Place the deboned duck on the stuffing with the skin side down. Season the duck meat with the seasoning mix.

6. Add another layer of stuffing mix on the duck meat. Season the chicken meat with the seasoning mix. Place the deboned chicken, skin side down, on the stuffing. Add more stuffing to the top of the chicken.

7. Truss the outer edges of the turkey skin together, starting at the neck. Insert the trussing needle about 1/2 inch from one edge, then up through the other edge at the same distance. Continue this process to bring the edges together down the length of the turkey, folding together the edges of the chicken and the duck inside as you go. Continue until the turkey is completely sewn up.

8. Tie the ends of the turkey legs together with the butcher's twine. Sprinkle the skin of the trussed turkey with the seasoning mixture.

9. Roast the turducken, uncovered, for 20 minutes. Turn the oven down to 225 degrees F and continue to cook for 3 hours or until a thermometer placed in the center of the turducken reaches a temperature of 160 degrees.

10. Remove the turducken from the oven and allow it to rest for around 15 minutes. Slice the turducken across the breast to serve slices that have chicken, duck and turkey with layers of stuffing in between.

Tags: turkey with, with seasoning, chicken duck, Place deboned, side down, skin side, skin side down

Smoke King Salmon

Brine salmon before smoking it.

Smoked king salmon is often considered a gourmet food, commanding high prices in restaurants. "Primarily, it's used for special occasions," says Jean Lamontagne, vice president of marketing for True North Salmon. You can brine and smoke this fish home, however, and its preparation is relatively simple. Some commercially-available smoked salmon might be initially cured with ingredients like maple syrup or Cajun or Asian spices. It may also be smoked for as long as two days before being packaged for sale. You can obtain a similar result using your kitchen and backyard grill; the entire process requires approximately 8 hours.

Instructions

1. Cut the salmon into chunks approximately 1 inch thick, but do not remove the skin. Remove any bones or bone pieces.

2. Prepare at least 1 gallon of brine, the minimum amount needed for a suitable mix of spices and water. Combine the sugars, salt and water in a plastic bowl, making certain that the sugar is dissolved. Add red pepper flakes and garlic to taste, if desired. Place the brine in the refrigerator to cool. Use 3 lbs. of brine for each pound of salmon. One gallon is the equivalent of 8 lbs.

3. Place the salmon in the brine, meat side down, and make sure it is submerged. Cover the bowl with plastic wrap, set it in the refrigerator and allow it to marinate for at least 2 hours.

4. Remove the salmon from the bowl and rinse off any excess salt. Lay the strips of fish on the unlit grill and allow them to dry for 2 hours. The brine will glaze on the salmon, creating a sticky coating known as a pellicle. While the salmon is drying, soak the alder or applewood chips in water for at least 1 hour.

5. Remove the fish from the grill surface and light the charcoal in the smoker's firebox. Allow the coals to burn down, then cover them with a layer of soaked alder or applewood chips. Arrange the salmon on the grill surface, close the lid, and smoke for 3 to 4 hours at approximately 175 degrees. Add wood chunks as necessary to keep a constant flow of smoke over and around the fish.

Tags: alder applewood, alder applewood chips, applewood chips, grill surface

Salad Bar Options

Salad bars have a wide assortment of ingredients from which diners can choose.

For people who enjoy a wide variety of ingredients in their salads, salad bars are the perfect dining option. These buffets normally feature a wide array of greens, fresh and pickled vegetables, fresh fruit, meats and fish, prepared potato and pasta salads, as well as a range of dressings and toppings. When preparing to host a salad bar at your next event, ensure that your salad bar suits every palate by including a variety of options.

Lettuces and Greens

A healthy salad is composed of a base of dark leafy lettuces, such as Romaine, butter or Bibb varieties. However, for added flavor and texture, consider including other leafy greens, like arugula, baby spinach, mezzuna, watercress and endive, that can be mixed with the lettuce. These greens are full of folic acid and vitamin C, and are often more flavorful than iceberg lettuce.

Colorful Vegetables and Fruits

To add visual appeal and texture to your salad bar, stock up on radishes, green, yellow or red bell peppers, broccoli, carrots and unpeeled English cucumbers. Although not as healthy as fresh vegetables, marinated and preserved varieties, such as artichoke hearts and olives, are tasty salad additions. To add sweeter or lighter flavors to a typical green salad, consider using fresh fruit, like melon chunks, red and green grapes, and pineapple and apple slices, to complement the savory tastes of the vegetables.

Meats, Fish and Beans

Adding bits of protein to the salad bar is easy and will make salads more filling and satisfying. Consider chunks of roasted chicken or turkey, as well as chilled shrimp or crab and water-packed albacore tuna. If you prefer to keep the salad bar vegetarian, substitute kidney beans or chickpeas, also known as garbanzo beans, as a protein source instead of meat or fish.

Cheese Choices

Most salad bars feature an assortment of cheeses that can be added to salads. These normally include shredded cheddar, grated fresh Parmesan and crumbled blue or feta cheeses. Add cheese sparingly so that it does not overpower the flavors of the other salad ingredients.

Dressings and Toppings

Although rich, thick dressings like blue cheese, ranch and thousand island may look appealing, lighter concoctions like Italian, Caesar, and oil and vinegar allow the tastes of the other components to shine through and are healthier choices. As you finish building your salad, incorporate crunchy toppings, like crisp croutons, roasted nuts or sunflower seeds, for added texture.

Salad Bar Tips

Most restaurant salad bars let you go back for seconds, so when creating your salad, start small to avoid piling so many ingredients together that their individual tastes get lost. If the salad bar selection includes pre-made salads with pasta and macaroni as their main ingredients, sample them in small portions, as they are very filling and normally the least healthy choices.

Tags: your salad, fresh fruit, salad bars

Freeze Raw Tomatoes

Freeze tomatoes and enjoy their flavor year-round.

Raw tomatoes can be frozen whole, sliced, chopped or pureed, and peeled or unpeeled. Frozen tomatoes do not remain solid when thawed, so they are best used in cooked dishes such as a sauce, soup or chili. Tomatoes are good in the freezer up to eight months, according to the University of Nebraska-Lincoln Extension Service. Make sure to label the bag or container with the date so you know when to use them.

Instructions

1. Remove the vines and stems from the tomatoes.

2. Rub the tomatoes clean under running water. Dry gently with a paper towel and then let air dry for a few minutes.

3. Cut away the stem scar and the surrounding area. Cut the tomatoes as desired, if you are leaving the skin on. You can also leave the tomatoes whole, with the skin on.

4. Remove the tomato skin easily by dipping the tomatoes into boiling water for 30 to 60 seconds each. Immediately plunge the tomatoes into a bowl of ice water. Slide the skin off and discard. Cut the peeled tomatoes, if desired, and remove as many seeds as possible.

5. Freeze the whole or cut tomatoes in a single layer on a baking sheet. After a couple of hours in the freezer, transfer the tomatoes to zip-close freezer bags or containers. Label them with the date and store away from the freezer door so they aren't damaged by temperature variations.

Tags: tomatoes desired, tomatoes into, with date

Test Cooked Cupcakes

Cupcakes have become all the rage. From New York to Los Angeles, shops that specialize in gourmet cupcakes have popped up and become very successful. Well if you're looking to bake some cupcakes, but are worried about know when they are done, don't fret.

Instructions

1. Open the oven using the pot holder. Even the outside of the oven can get quite warm. Make sure you use the pot holder when pulling on the handle. Also, keep your head away from the oven as you open it. The tendency is to look inside at the cupcakes. However, you can find yourself in the middle of a heat blast if you lean in too quickly.

2. Pull the cupcakes out on the rack so they are easily accessible to you. Again, make sure you are using a pot holder or oven mitt.

3. Tap the top of the cupcake with your finger to test it to see if it is cooked. If you press on the top of the cupcake and it springs back, then move onto the next step. If it stays indented, they are not ready yet. Place them back in the oven and check them again in a few minutes.

4. Insert the toothpick into the cupcake and pull it out to test them further to see if they are cooked. If the toothpick comes out "clean," meaning there is no batter on them they are ready. If there is batter on them, then they are still wet and need additional baking.

5. Repeat these procedures every couple of minutes until the cupcakes pass both the tapping test and the toothpick test.

Tags: batter them, there batter, there batter them, they ready, using holder

Mayonnaise Vs Low Cal Mayonnaise

Know the difference between regular and low-cal mayonnaise.

In burgers, sandwiches, potato salad and deviled eggs, mayonnaise is king. Mayonnaise has a simple recipe, but there are several big differences between traditional mayonnaise and low-cal mayonnaise. If you're watching your calorie intake, those differences can mean a world of difference in how and when you use this creamy, rich sauce.

Ingredients

Traditional mayonnaise is a mixture of oil, egg yolk and an acid, such as lemon juice or vinegar. The type of oil may include grape seed, vegetable, olive, canola or peanut oil. The biggest difference between regular mayonnaise and low-cal mayonnaise is the amount of each ingredient used. Low-cal mayonnaise tends to use more egg whites than whole eggs and less oil.

Calorie Content

Regular mayonnaise contains about 57 to 90 calories per tablespoon; low-cal mayonnaise contains about 35 calories. One of the most effective ways a low-cal mayonnaise will cut the caloric value is by using mostly egg whites instead of whole eggs with yolks. One 1.8-ounce egg contains 78 calories, but the egg whites of the same egg contain only 17 calories. Using egg whites also cuts down on the fat content of the mayonnaise.

Fat Content

Low-cal mayonnaise is also typically lower in fat than regular mayonnaise. This is especially true in cases where mostly egg whites and fewer yolks are used. Traditional mayonnaise contains about 10 grams of fat per tablespoon, while low-cal mayonnaise contains about 3.5 grams of fat per tablespoon. The fat in mayonnaise, both regular and low cal, comes predominantly from the oil and eggs.

Substitutions

To reduce the number of calories you consume, it's possible to use low-cal mayonnaise in the place of regular mayonnaise. The rich, creamy taste shouldn't be compromised or even noticeable between the two. When substituting mayonnaise in a recipe, use only the amount indicated in the ingredients list, to preserve the taste and texture of the recipe. If you are concerned about calorie intake, do not increase portion sizes just because mayonnaise has been substituted with low-cal mayonnaise.

Tags: contains about, mayonnaise contains, mayonnaise contains about, low-cal mayonnaise, low-cal mayonnaise, regular mayonnaise

Make Cornbread In A Castiron Skillet Without Butter

Cornbread is a staple of Southern and Southwestern cooking.

Cornbread is the first truly American bread, originating with the native people and adopted by European settlers over 400 years ago. Although it is typically associated with Southern cooking, cornbread occurs in a variety of regional cuisines across the U.S. and is almost universally baked in a well-seasoned, cast-iron skillet. Many cornbread recipes feature an abundance of butter to impart moisture and texture, however, this contributes a high caloric content to the dish. Making cornbread without butter is easy and requires only minor adjustment of the ingredients to achieve an authentic cornbread taste with less fat.

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Coat the inside of the cast iron skillet with oil and place it in the oven to heat. Preheating the skillet creates a nice crust on the bottom of the bread and helps it to cook faster.

2. Mix the cornmeal, flour, baking powder, sugar and salt a bowl until combined. Combine the milk, vegetable oil and egg in another bowl, whisking it to a uniform consistency. Add the wet ingredients to the dry and stir until just combined. Do not overwork the batter or it will become gluey.

3. Remove the cast-iron skillet from the oven using a pot holder and place it on a trivet. Pour the batter into the skillet slowly, allowing it to settle evenly within the pan.

4. Turn the oven down to 400 degrees Fahrenheit and place the skillet in the oven. Bake it for 20 to 25 minutes, or until a toothpick inserted into it comes out clean. Serve it warm, with honey or plain.

Tags: cast-iron skillet, degrees Fahrenheit

Spanish Desserts For Kids

Flan is just one of many Spanish desserts kids will enjoy.

Spain's desserts range from being smooth and creamy such as flan and crema Catalana to sweet, crispy pastries such as polvorones and churros. Traditionally, these desserts were made by nuns but today, Spanish desserts can be easily made at home. Spanish sweets are not only served as dessert, but are commonly served for breakfast or as a snack. Many Spanish desserts will satisfy the sweet tooth of not only children, but adults as well.

Churros con Chocolate

Churros, long, fluted strips of freshly-fried fritters coated in cinnamon and sugar, are thought to have originated in Madrid. When fried to a crisp, golden brown, kids will enjoy this popular Spanish dessert when it is dipped in thick, hot chocolate milk. Churros con Chocolate is also often served for breakfast or as a mid-afternoon snack.

Strawberry Flan

Flan is a sweet, caramel custard made from condensed milk, often compared to crème brulee. Strawberry flan is a variation of this dessert which is flavored with fresh strawberries. The flan is created by blending the strawberries with sugar, eggs and condensed milk. Children will enjoy this creamy dessert when it's served chilled, straight from the refrigerator.

Cinnamon Ice Cream

A classic, Spanish dessert, cinnamon ice cream is usually served in cafés and in restaurants. This dessert is made with milk, cinnamon sticks, lemon rind and eggs. The mixture is heated, allowed to cool then frozen until it is ready to serve. This cold, creamy dessert is a great treat to serve kids during the summer.

Arroz con Leche

Arroz con leche literally means rice with milk. This Spanish dessert is a pudding made with milk, cinnamon, rice, eggs, sugar, butter and nutmeg. Children will like this sweet, creamy dessert served warm or cold. Arroz con leche can also be served with an extra sprinkle of cinnamon and raisins.

Pinchos de Frutas

Pinchos de frutas is a dessert made of different kinds of fruits sprinkled with brown sugar on a skewer. This is usually made with chunks of banana, apples, pears and melons but other fruits such as strawberries and oranges may be used as well. Pinchos de frutas is a healthy dessert that children can enjoy grilled or served fresh and is often dipped in melted dark chocolate or cream.

Tags: creamy dessert, made with, Spanish dessert, Spanish desserts, will enjoy, with milk, Arroz leche

Make Colors From Food Coloring

Make Colors from Food Coloring

With primary colors, you can create nearly any hue using food coloring. Use your imagination, and these guidelines, to create a color for any purpose, including baking, frosting or candy making.

Instructions

1. Combine primary food coloring colors to create secondary colors. Mix equal amounts of yellow and blue to produce green, red and yellow to produce orange, and blue and red to produce purple.

2. Combine secondary food coloring colors with primary colors to create tertiary colors. Mix equal parts yellow and green to create yellow-green, red and orange to create orange-red, and orange and yellow to create yellow-orange.

3. Add white food coloring to create pastel colors. Add equal parts white and blue to create sky-blue, white and green to create light-green, white and red to create pink, and white and purple to create lavender.

4. Combine different primary, secondary and tertiary colors to create more exotic food coloring colors. Combine approximately five parts sky-blue with one part green to make an aqua color. Combine five parts pink with one part purple to make a burgundy color. Combine three parts pink and one part orange to make a melon color.

5. Experiment with different combinations to come up with your own unique food coloring colors. Write down any winning combinations to use in the future.

Tags: coloring colors, colors create, food coloring colors, colors equal, food coloring, food coloring, blue produce

Make Delicious Salsa

While staying at The Four Seasons in Mexico,

I fell in LOVE with the delicious salsa they serve their

guests at every meal. Dipping simple corn tortilla chips

into this mexican salsa was the highlight of my meal.

It is low calorie, simple to make and a true party hit.

I make a batch every week!

Catch my other recipe for Salsa Tomatillo that I also got from

the chef there.

Instructions

1. Dice tomatoes into small pieces. An easy way to do this is to

cut your tomato in half and then turn the tomato face down and make

3 to 4 more slices in a vertical direction. Then carefully keep all

the pieces together and slice horizontally. Add to a medium size bowl.

2. Dice half a large onion. Use the same dicing technique as

you used for the tomato. Try to keep the pieces smaller than

the tomato.

3. Wash and dry a handful of fresh cilantro. Keeping bunch

together in your hand, dice into very small pieces.

4. Use the juice from up to 2 limes. Cut the limes in half and

use a lime juicer to squeeze out the juice. Start with half a lime and taste

salsa. You can keep adding lime halves according to how much juice you get

from your limes.

5. Shake in salt and pepper. You may want more or less salt according

to your taste.

Stir all ingredients. Transfer to smaller bowl and refridgerate until

ready to serve.

Tags: half lime, juice from, keep pieces, small pieces

Select A Pineapple That Is At The Peak Of Ripeness

Fresh fruits have the finest flavor and texture when at the peak of ripeness. Here is pick the perfect pineapple.

Pineapple is one of the most difficult fruits to produce for many reasons. For peak flavor the fruit must be harvested when ripe rather than slightly unripe, as many fruits are traditionally shipped, because the majority of tropical fruits will not ripen once harvested. In addition to the very short market life of this fruit a properly harvested pineapple bruises quite easily, thus further complicating its production for market. Sales locations that are nearest the growing and distribution areas are more likely to provide a fresh product. For these reasons, among others, the pineapple is one of the most expensive fruits in the produce aisles.

When you choose to treat yourself to this sweet and juicy delicacy it is important that you get the finest fruit available. Selecting a ripe pineapple is actually quite easy.

Instructions

1. As with all fruits, be sure to exclude any item that has soft spots or visible damage to the rind.

2. Unlike many fruits, you will not want to choose a pineapple that has a strong, sweet smell because these fruits are overripe and likely to have begun to ferment.

3. Once you have found a good candidate, grasp one of the inner leaves of the crown of the fruit and give a light tug straight up from the top of the fruit. Do not pull it sideways at all. If the leaf comes out easily, your pineapple is ripe and ready to go. You may want to compare the 'tug' of a few different fruits before you make your final decision.

Tags: fruits produce, fruits will, many fruits

Cook A Microwave Frittata

A frittata is a simple egg dish often made in the oven. Although there is no starchy bread component, a finished frittata looks like a flat "egg pancake." A microwave frittata is a simple breakfast alternative to the oven-cooked version that dirties very few dishes and uses only a few basic ingredients.

Instructions

1. Beat four eggs thoroughly with a wire whisk until smooth. Be sure to use a bowl large enough to accommodate additional frittata ingredients.

2. Incorporate additional ingredients that you like. For instance, bacon, sausage, cheese or vegetables are a delicious addition to any microwave frittata. Adding ingredients can make your frittata heftier and more filling.

3. Add salt and pepper to taste. Other spices like thyme, oregano or paprika make nice seasonings in a frittata.

4. Pour the beaten ingredients into a microwaveable glass dish. A flat dish is best, as your frittata should come out looking a bit like an egg pancake. Be sure to coat the dish with cooking spray for easy removal of the egg.

5. Cook on medium power for four minutes. Carefully monitor your microwave cooking to avoid a chewy or tough frittata.

6. Cut into four pieces and serve. Frittata is great served hot or cold and cut into smaller or larger pieces according to appetite. Cheese, green onions, sour cream or salsa make tasty garnishes for a finished frittata.

Tags: finished frittata, frittata simple, microwave frittata, your frittata

Roast Raw Unshelled Peanuts

Roasting raw peanuts makes them crunchy and flavorful.

Convert bland raw peanuts into a flavorful snack by roasting them in their shells. "The Science of Good Food" notes that the high fat content of peanuts leads some to think of these legumes as nuts. But peanuts do not meet the official definition of a nut as a hard-shelled tree seed. Although botanically different, roasting peanuts mirrors the process used for roasting nuts. Leaving the shell intact before heating prevents burning, since the shell protects the inner peanuts.

Instructions

1. Preheat your oven for 15 minutes before roasting peanuts.

Preheat your oven to 350 degrees Fahrenheit for at least 15 minutes.

2. Lay the peanuts in a single layer on a baking sheet.

3. Roast the peanuts in the oven at 350 degrees Fahrenheit for 15 to 20 minutes, stirring occasionally, or until you begin to smell a roasted nut aroma in your kitchen.

4. Crack the peanut shells open with your hands.

Let the peanuts cool completely before cracking the shells with your hands and eating the peanuts inside.

Tags: degrees Fahrenheit, oven degrees, oven degrees Fahrenheit, Preheat your, Preheat your oven

Practice Food Safety

We've all been to a restaurant and asked ourselves, "How safe is the food coming out of that kitchen?" Now ask the same question about the food prepared in your home kitchen. Follow the steps below to practice food safety at home.

Instructions

1. Check dates on every item of food that you are going to buy at the grocery store. Try to pick items that have an extended expiration date to get the longest shelf life from that particular food.

2. Store food properly in the freezer. Re-wrap meats in freezer paper before placing in your home freezer. The meat will be better protected from freezer burn.

3. All meat products that are stored in the refrigerator should be kept on the bottom shelf. If there should be any leaking from fresh meats, you would not have anything dripping on any food stored below it.

4. Wash your hands thoroughly and often when handling food. Soap hands and forearms and sing "Happy Birthday to You" twice. That is the amount of time that should be spent washing hands.

5. Use different cutting boards for each food group. Avoid cross contamination, which is the number one cause of food borne illnesses, by setting food in it's own place on the work station and not laying it anywhere near another food product.

6. Cook meats to internal temperature of 165 degrees to kill all bacteria that may have formed anywhere along the food prep process.

Tags: that have, your home

Make Beer Sausage

Sausage and beer go together like peas and carrots. Bierwurst is the name for German beer sausage. Believe it or not there is no beer in bierwurst. But once you've sliced a big fat piece, put it on a slice of rye with a little brown mustard and popped open an ice cold heffeweizen, you will discover just why this delectable concoction is called beer sausage.

Instructions

1. Mince the garlic and add it to the rum. Let that steep for 5 hours.

2. Chop all of the beef and pork into 1-inch cubes, combine all of the other ingredients and pack tightly into containers a few inches high. Refrigerate overnight.

3. Grind the mixture through a 1/8-inch grinder plate. Stuff the whole mixture into a beef bung or large diameter casing. Allow to dry at room temperature for at least 1 hour.

4. Place the sausage in a preheated smoker at 130 degrees F with vents wide open for 45 minutes, or until the casing begins to turn brown.

5. Close the drafts to one-quarter open and increase the temperature to 160 degrees. Leave the sausage in the smoker until the internal temperature of the sausage reaches 152 degrees F, and then place in the refrigerator overnight to cool before serving.

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Make A Trocipal Pina Colada

Singer Rupert Holmes once had a 1970s hit song called "Escape (The Pina Colada song)". Famed country singer Garth Brooks also had a late 1990s hit song about the drink called "Two Pina Coladas." If you've ever heard these tunes or wanted to add a little island flavor to your adult beverages, you might want to check out this recipe on make a tropical pina colada.

Instructions

Make A Tropical Pina Colada

1. Put the ice in a blender. Grind it until the pieces are at least half the size of a pea. Any ice pieces smaller than that may melt too fast and make the pina colada watery. If you have shaved ice, just wait to mix it with everything else. The smoother the ice, the easier it will pass through a straw.

2. Add a third each of the coconut cream, pineapple juice and rum to the blender. Mix all ingredients for 10 seconds. Add another third and repeat twice. This ensures a nice even mix of all the key ingredients so that your drink isn't too heavy on pineapple or coconut. If you want it heavy on rum, you should add it afterward.

3. Garnish the tropical pina colada drink with your pineapple wedge and cherry. Insert the paper umbrella to give it an added tropical touch. You should be perfectly ready to enjoy this drink on a lawn chair in your backyard. Don't forget the straw hat.

Tags: Pina Colada, pina colada, tropical pina, tropical pina colada

Ideas For Finger Sandwiches

Cut finger sandwiches into triangles or squares.

Small and savory, finger sandwiches make a great appetizer or snack for a luncheon or party. Also known as tea sandwiches, finger sandwiches are made with thinly-sliced bread of almost any variety. To shorten preparation time, make an assembly line of all the ingredients, build several sandwiches at once, then cut them into small squares or triangles.

Cucumber Sandwich

Crisp and refreshing, this classic finger sandwich features thinly sliced cucumbers and an herb spread. Create the spread by combining fresh garlic, dill, chives or green onions with cream cheese. Spread it onto two slices of bread, then layer thin slices of cucumber on top of each piece of bread. Stack the two slices together so that the herb spread and cucumber form the middle of the sandwich. Cut the sandwich up into small squares or rectangles.

Chicken Salad Sandwich

Traditionally, a chicken salad sandwich includes mayonnaise, diced chicken and celery as the main ingredients. Put your own spin on it by adding raisins or finely chopped apples to the mix. If you want to add a little crunch, mix in some slivered almonds too. After you prepare the chicken salad, spread it onto a slice of bread, then top that with another slice of bread to make a sandwich. Cut the sandwich up into small squares or rectangles.

Pimento Cheese Sandwich

Wake up your guests' taste buds with a pimento cheese sandwich. Make homemade pimento cheese by combining sharp cheddar cheese, cayenne pepper, horseradish, mayonnaise, Worcestershire sauce and roasted red peppers. Blend half of the mixture in a blender or food processor to give it a smooth texture. To save time, you can purchase pimento cheese and then add cayenne pepper to make it extra spicy. Spread it onto a slice of bread, then top that with another slice of bread to make a sandwich. Cut the sandwich up into small squares or rectangles.

Pineapple Cream Cheese Sandwich

A mixture of chopped pineapple, chopped nuts and cream cheese gives this sandwich a touch of sweetness. Mix one teaspoon nutmeg with 3/4 cup cream cheese and spread it onto two slices of bread. Chop pineapple into small pieces and add a few bits on top of the sour cream and nutmeg mixture. Stack the two slices together so that the sour cream, nutmeg and pineapple form the middle of the sandwich. Cut the sandwich up into small squares or rectangles.

Tags: into small, into small squares, small squares, sandwich into, sandwich into small, sandwich sandwich

Grind Cream Of Wheat & Farina

Farina is a brand of cereal grain made from the wheat germ and the endosperm of wheat kernels. Once ground, the cereals are cooked in boiling water until soft. Cream of Wheat is the name of a popular brand of farina, although the two terms are often used interchangeably. Grinding your own grains, whether wheat or other grains, can produce inexpensive and healthy breakfast cereals for your family.

Instructions

1. Wipe the inside of the coffee grinder with a damp paper towel to clean the inside and to help reduce static.

2. Measure out the amount of cream of wheat or farina you wish to make.

3. Pour 1/2 cup of the wheat into a coffee grinder or hand grinder.

4. Pulse the coffee grinder by pushing and holding the button in three to four second bursts until they are ground to the consistency you desire. A finer grain will cook faster and easier.

5. Crank the hand grinder until all of the wheat kernels are through. Run them through the grinder again if you wish to have a finer consistency.

6. Use a mortar and pestle if you wish to grind a small amount of farina, such as a serving for a baby or toddler. Place a tablespoon or two of farina in the mortar and grind it with the pestle until it is the consistency you want.

7. Grind whole wheat berries in your hand grinder or coffee grinder and simply remove the hulls to make your own farina.

Tags: coffee grinder, hand grinder, wheat kernels

Tell If Honey Is Adulterated With Corn Syrup

Honey that's sold in the comb is unadulterated.

Thanks to strict industry standards and regulation by the Food and Drug Administration, consumers can be confident that most of the honey they purchase from supermarkets is genuine and pure. However, because corn syrup has many of the same properties as honey and costs significantly less, there are still dishonest sellers who attempt to sell "honey" that consists of up to 90 percent corn syrup. There's no sure-fire way to spot adulterated honey with the naked eye, but if you suspect you've purchased adulterated honey and the product meets one or more specific characteristics, you can have it tested for adulteration by the American Beekeeping Federation.

Instructions

1. Taste the honey. Honey that has been adulterated may be extremely sweet with little else in the way of flavor. Depending on how the honey has been adulterated, it may have a molasses flavor.

2. Look for color that is either too light or too dark to be natural honey.

3. Compare the price to that of other brands. Since corn syrup is much less expensive than honey to manufacture, it can be mixed with a small portion of real honey and sold at a lower price for a larger profit.

4. Note the packaging. In the past, seized adulterated honey has been packaged cheaply in Mason jars with "rustic" labeling, according to the Entomology and Nematology Department of the University of Florida. Though it's not proof of adulteration, cheap packaging in combination with consistently low prices should raise a red flag.

Tags: adulterated honey, corn syrup, been adulterated, honey been, Honey that

Make Homemade Halvah

Make homemade halvah for a delectable dessert treat.

Halvah is a sweet confection steeped in tradition that is popular in Asian, Mediterranean and Middle East regions. Although halvah varies both in the spelling of the name and in some ingredients, the basic treat is generally the same. Most variations have sesame seeds, semolina, butter and sugar, although some recipes substitute honey for sugar and oil for butter. Whether you have a family heritage that involves making and eating halvah, this delicious dessert makes a tasty treat.

Instructions

1. Open the jar of tahini and drain the oil out completely into a measuring cup. Add vegetable oil to equal 1.5 cups of combined oils.

2. Heat the oils in a large saucepan and add 4 cups of semolina flour to the warm oils. Cook over a low heat and stir constantly while heating. Cook until the mixture turns golden brown. Add the drained tahini and remove from the heat.

3. Heat 1 cup honey in a small saucepan until it registers 233 degrees F on the candy thermometer. Remove from the heat and add 1/2 tsp. cardamom to the honey, stirring well. Pour the hot honey and 1/2 cup sesame seeds into the semolina mixture and stir the ingredients well.

4. Pour the warm mixture into the prepared pan. Sprinkle with 1/4 cup of crushed almonds or pistachios and allow to sit undisturbed until firm. Slice the halvah into pieces when it is firm. Keep in a sealed container in the refrigerator.

Tags: from heat, sesame seeds, well Pour

Create Easy Use Chopsticks

Getting a child to try new things can be difficult sometimes. Adding the difficulty of chopsticks to the meal can put embarrassment on top of that. Making easy to use chopsticks for a child will add the fun of using a new tool without the frustration of juggling the two sticks. Who thought picking up vegetables could be so much fun?

Instructions

1. Remove chopsticks from the paper sleeve.

2. Carefully pull apart the wooden chopsticks. Try to pull them apart so that they are as even as possible. You do not want one chopstick with most of the wood from the split.

3. Take the paper sleeve and begin rolling the paper fairly tight. Roll it from the top or bottom, not the long way. Roll it all the way to the end. When you are done the roll should be approximately a half inch long.

4. Hold a chopstick in one hand and the paper roll in your other hand, then place the roll approximately 3/4 of an inch from the top end of chopstick. The top of the chopstick is the thicker end of the chopstick. Hold the roll in place with the same hand you are holding the chopstick, freeing up one hand.

5. Take the rubber band and put it right next to the paper roll on the side opposite the top of the chopstick. Bring the remaining part of the band to the outside of the chopstick.

6. Put the other chopstick on top of the paper roll and rubber band. You will now have two chopsticks with a paper roll and rubber band in between them. The paper roll is closest to the top of the chopstick with the rubber band just below it.

7. Take the rubber band, twist it once and pull it over both chopsticks. This will make an "X" on the outside of the chopstick. Complete this one more time on the other side.

8. Wrap the rubber band multiple times until tight around the top of the chopsticks close to paper roll. It must be tight enough to hold the sticks apart at the bottom but loose enough to give a little without snapping rubber band.

9. Hold chopsticks in one hand and use to pinch food. The chopsticks should work similar to tweezers. A child will probably find this much easier and fun to use until he develops the skills to use chopsticks the traditional way.

Tags: rubber band, paper roll, child will, chopstick with, outside chopstick, paper roll rubber, paper sleeve

Make Smoked Salmon

For hundreds of years, humans have preserved fish by using some form of smoking. With the advancement of technology, cooks have found that smoked salmon does not have to be complicated. There is a simple way to make flavorful smoked salmon at home without the mess of brine that eliminates hours of preparation.Besides the fish itself, the most important part in creating a savory smoked salmon is the grilling plank. Grilling planks allow cooks to transform an average propane grill into a smoking unit. The most common type of wood for grilling planks is cedar, although some of other varieties of wood lend different attributes to the finished product. Find smoking planks at most major grocery stores or from distributors online.With that said there must be something to put on the plank.

Instructions

Make Smoked Salmon

1. Soak the grilling plank for at least one hour. Most cooks use water, but using red wine will add a touch of elegance. Soaking will encourage the wood to smoke, not burn. Soaking longer than an hour will not oversaturate the wood.

2. Preheat grill to medium heat. Prepare the salmon. Trim thin sections of salmon near tail and side and discard or retain for future use. Lightly season—most of the flavor should come from the wood smoke—with a standard seafood seasoning like Old Bay or Phillips.

3. Remove grilling plank from water or wine. Place the salmon skin-side down on the plank.

4. Using tongs, place plank in the center of the grill. Close grill lid and allow to cook for 20 minutes or until meat is tender and thoroughly cooked. Do not flip salmon while cooking, if necessary, rotate entire plank to accommodate for hot spots on the grill.

5. Turn off grill and allow salmon to rest for one or two minutes before removing. Gently remove fish from cedar plank using a spatula, trying to leave the entire layer of skin on the plank. Place salmon directly on serving plate and enjoy.

Tags: grilling plank, smoked salmon, grill allow, Make Smoked, Make Smoked Salmon, Place salmon, Smoked Salmon

Make Chocolate Chip Cookie Bars

Chocolate chip cookie bars are a fun and easy twist on the traditional chocolate chip cookie. They’re a snap to make and a real crowd-pleaser, too. Try them as a lunchbox snack or served with a scoop of vanilla ice cream. There’s a good chance that you already have the ingredients on hand. Why not mix up a batch today?

Instructions

1. Preheat oven to 375 degrees. Combine dry ingredients in small bowl and set aside. In large bowl, cream granulated sugar, brown sugar, butter or margarine and vanilla until smooth. Add eggs, one at a time, beating until blended. Slowly add dry ingredients and mix well. Stir in chocolate chips.

2. Spread in an even layer in jelly roll pan or cookie sheet. If using a jelly roll pan, cookie dough will fill the entire pan. If using cookie sheet, dough will only reach about three-quarters of the length of the pan, and this outside edge may get slightly crisper. This edge may be trimmed off when you cut the bars. Bake at 375 for 15 to 20 minutes until light golden brown. Cool and cut into 2-inch bars. Makes approximately 35 cookie bars.

3. Variations could include 1 cup chopped nuts or M & M’s (approximately 12 oz.) may be substituted for chocolate chips. They also may be cut into larger bars if desired.

Tags: chip cookie, chocolate chips, cookie bars, cookie sheet, dough will

Remove Burned Food From Nonstick Cookware

Non-stick cookware poses an interesting challenge in cleaning. While it's designed to prevent food from sticking to it, sometimes you can still end up with burned-on food and grime. It is possible, with care, to remove that burned food from your non-stick cookware without damaging the finish.

Instructions

1. Give water a chance. Before you whip out the harsh cleaning products and abrasives, give plain old tap water a chance to soften up that burned-on food. Fill the pot with hot water and a little soap and let it sit on the counter for about an hour. The food should soften up nicely and just slide right out with the dirty water.

2. Use the right tools. Non-stick coating is delicate, so always use plastic or wooden utensils when trying to remove food-- burned or otherwise-- from your pots and pans.

3. Do some basic chemistry. For tough spots, add a little baking soda to the water mixture and allow it to sit for about 30 minutes. The water will turn brown as the baking soda starts to dissolve the food and particles that are stuck on your pots.

4. Wash your non-stick pots by hand and let them air dry to keep them looking great.

Tags: baking soda, burned-on food, from your, water chance, your non-stick, your pots

Make Raw Almond Cheese

Rich in protein, calcium and vitamin E, the almond is a nutritional powerhouse. Incorporate the benefits of almonds into your diet with raw almond cheese, a delicious fermented dish that adds nutrition and flavor to a raw meal. And although it takes some time to make, it's incredibly easy!

Instructions

1. Sprout the almonds. Soak at least 2 cups of almonds at room temperature for 12 hours, or until they begin to sprout.

2. Bring a large pot of water to boil. Using a small metal strainer, blanch a handful of almonds at a time for no more than 5 seconds. Rinse blanched almonds in cool water, and squeeze each one to pop the skin off.

3. Blend peeled almonds on high speed with an equal amount of filtered water, until blended fine. You may need to do this in more than one batch.

4. Pour the almond mixture into a large glass bowl and cover with cheesecloth. Let the almond mix sit at room temperature for 12 hours to ferment. It will bubble slightly and separate into cheese and whey.

5. Place the almond mixture into a fine mesh bag, such as a sprouting bag, nut milk bag or even clean stockings. Hang the bag over the sink or a bowl if you want to catch the whey. Let the almond cheese drain at room temperature for 8 to 12 more hours.

6. Scoop almond cheese into a bowl and season with herbs, spices, finely chopped vegetables, sweetener or extracts. Try dividing your recipe into a few different flavors to see which you like best.

7. Store in the refrigerator in covered glass jars for up to 5 days. If you have no jars, you can use plastic bags that can be securely closed.

Tags: room temperature, almond cheese, almond mixture, almond mixture into, mixture into, more than

Decipher Soul Food Menus

Another name for Southern or African American dishes, soul food has a distinctive history and flavor--and some unusual monikers for certain recipes. When you sit down to your first soul food meal in a restaurant, the menu will contain unfamiliar terms. Here's a beginner's guide that'll help you decipher a soul food menu.

Instructions

1. Learn that greens are exactly that--green veggies like collard greens and mustard greens. These loose, leafy vegetables grow primarily in the southern United States and Brazil. They're similar to spinach and are often combined in "poke" salad.

2. Discover the names for various meats on the soul food menu. Hog intestines, known as chitterlings or "chitlins," can be prepared battered and fried. Pigs feet are cooked in a similar fashion and eaten with vinegar and hot sauce. Battered and fried chicken livers and gizzards appear on many soul food menus.

3. Understand that some meat flavorings season vegetables and main dishes. Ham hocks, from the bottom-end of a smoked ham, flavor vegetables and soups. The salty pork called "fatback," derived from the fat layer on a pig's back, also seasons meat dishes and black-eyed peas. "Cracklins," or pork rind (made from pig skin), can be served hot or cold or mixed in cornbread.

4. Sample okra, a slightly sticky, green vegetable used in stews, soups and bread. Cut and boiled sweet potatoes, also referred to as candied yams, make sweet potato pies, a staple dessert on a soul food menu.

5. Eat different breads on the soul food menu. These include deep-fried cornmeal batter called hush puppies, johnnycakes (pancakes made from cornmeal) and cornbread, derived from Native American maize recipes.

Tags: food menu, soul food, soul food menu, soul food, derived from, made from

Make Chinese Hot Sauce

Chinese hot sauce is perfect for stir frys and dipping.

For many westerners, the bold, forward flavors of Chinese cuisine are nothing short of mysterious. In America, Chinese food is seldom made at home, simply because it differs in many ways from more traditional American fare. One of the most well loved items in Chinese cuisine is Chinese hot sauce, which lends food a piquant, yet slightly sweet flavor. Chinese hot sauce is easy to make at home, and can be used in a variety of applications.

Instructions

1. Heat a medium saucepan over medium heat for approximately 2 minutes, or until very hot. Add vegetable oil and let sit until oil begins to shimmer.

2. Add garlic and ginger to saucepan and stir constantly for approximately 10 to 15 seconds. The ingredients should begin to emit a sweet and pungent fragrance. Ensure that a fragrance is noticeable before moving forward.

3. Combine green onion, soy sauce, chicken broth, sherry and chili oil in a small bowl. Whisk ingredients to combine.

4. Add the wet mixture to the saucepan and stir to combine ingredients. Raise the heat slightly and bring mixture to a boil. Once boiling, reduce heat and simmer for approximately 3 to 5 minutes.

5. Mix cornstarch and water in a small bowl, incorporating slowly so as to avoid the formation of lumps. Add mixture to saucepan and stir constantly until the sauce has thickened. Let sauce cool and transfer to squirt bottle; it should yield approximately 3/4 of a cup.

Tags: Chinese sauce, saucepan stir, approximately minutes, Chinese cuisine, mixture saucepan, mixture saucepan stir

Make Sausage Gravy

Good old-fashioned sausage gravy is a Southern favorite. Easy to prepare, sausage gravy is typically served over biscuits and eaten for breakfast. So, skip the pre-packaged gravy mixes and try your hand at making this tasty sausage gravy from scratch.

Instructions

1. Cook a package of sausage in a heavy skillet, frying until it's well done and crumbled. Remove the sausage with a slotted spoon or spatula and set aside for later. Sausage can be either mild or spicy.

2. Drain the excess grease from the pan, leaving about 3 tablespoons in the skillet. If you leave all of the grease in the pan from a pound of sausage, it will be too greasy.

3. Stir about 3 tablespoons of flour into the grease and cook over medium heat until browned. Stir the roux constantly for about 5 minutes or until it turns golden brown.

4. Add about 1 cup of regular milk and keep stirring constantly. Continue to add milk until the gravy is the desired thickness.

5. Put the sausage back into the skillet when the gravy is thickened and starts to bubble.

6. Season with salt and pepper. For an extra hot kick, add a dash of Cayenne pepper to taste. Add just a little at a time to avoid making it too hot.

7. Serve over fresh baked biscuits or mashed potatoes.

Tags: about tablespoons, grease from, sausage gravy

Butter Alternatives For Vegans

Butter is off limits in a vegan diet, but a drizzle of olive oil over a baked potato works well.

Vegan lifestyles, or even simply choosing a vegan diet for health reasons, may require you to make some substitutions along the way to adhere to the strict no meat, dairy or animal product concept associated with veganism. Learning to use substitutions that are vegan friendly allows you to swap out ingredients to keep enjoying the foods and dishes you crave. Butter can be substituted with vegan choices, depending on the dish and the flavor you are seeking.

Cooking Options

To simply swap out butter for vegan cooking oil, use olive, sunflower, safflower, corn or coconut oil for sauteing, stir frying and baking. You can change the oil used depending on the recipe. For baking, use a milder oil such as corn or sunflower. Hearty dishes and savory recipes can handle the more intense flavor of olive or coconut oil. Soy margarine is also an option for vegan cooking to replace butter.

Spreads

Using olive oil can be one way to replace butter and be vegan friendly. To make the oil the consistency of butter, place one to two inches of olive oil in a glass bowl. Place in the refrigerator until the oil solidifies. You can spread the oil like butter on bread, toast or vegetables.

Savory Options

To create a savory and thick spread to use in place of butter, opt for roasted garlic. Cut the top off of a head of garlic. Roast the garlic by drizzling olive oil over it and wrapping the bulb in tin foil. Roast in a 300-degree Fahrenheit oven for 45 to 60 minutes. Squeeze the roasted garlic out of the bulb and spread over bread for a rich and savory butter alternative. Alternatively, you can use hummus in place of butter on top of baked potatoes, pasta or vegetables.

Sweet Options

Mixing tahini with honey makes a sweet and healthy spread suitable for waffles, pancakes and toasted bread products. You can add extra flavor by using vanilla extract or cinnamon to change the flavor of the spread. Running the tahini mixture through a blender or food processor makes it smoother and produces an even more butter-like consistency.

Tags: butter vegan, olive over, place butter, replace butter, roasted garlic, vegan cooking

Steam A Bun

Give your next cookout a makeover with steamed buns.

Hot dog and hamburger buns are the final topping to a delicious meal. If steamed appropriately, they will emerge from the process warm and soft; if steamed too long, they can quickly become mushy and sticky. While another method of preparing buns for meat is to toast them on a grill, steaming requires only a few simple steps and provides a completely different taste experience from that of toasting. Experiment with steaming at your next cookout.

Instructions

Use a Stovetop

1. Pour 1/2-cup of water into a double boiler and place it on your stovetop. Turn the heat to high.

2. Once the steam begins to rise from the water, place your buns on the inside of the double boiler. Cover it with a lid.

3. Leave the buns in the boiler for 20 seconds and remove. They should feel soft and warm. Alternatively, if you don't have a double boiler, heat 1/2-cup water in a pot on your stovetop until steam rises from the pot rapidly. Hold the buns over the steam in a pair of tongs for 30 to 60 seconds, turning halfway through.

Use a Grill

4. Use a spray bottle to lightly mist the outside of the buns with water. If the buns are older, spray a fine mist on the inside of the buns as well.

5. Wrap all the buns you're using in one sheet of aluminum foil and place the foil package on your grill.

6. Flip the package over once during cooking. Keep them on the grill the same amount of time that you cook the hot dogs or hamburgers, or for about 3 to 5 minutes.

Tags: double boiler, 2-cup water, next cookout, place your, them grill, your next, your next cookout

Make Deer Jerky

It's not difficult or expensive to make deer jerky.

Jerky is flavored, dried-out meat strips. It is sold in stores all over America in sealed bags or individually wrapped sticks. A lot of hunters make their own jerky out of the deer they kill each year. It's not difficult or expensive to make deer jerky, but it can take a day or two to get it finished. In fact, your kitchen probably has most of the necessary ingredients and tools to make deer jerky.

Instructions

1. Use a sharp knife to cut the deer shoulder into strips that are 1/2-inch thick and 1-inch wide. Cut with the grain, not across the grain. Remove any fat or gristle.

2. Mix the garlic salt, black pepper, Worcestershire sauce, salt, brown sugar and cider vinegar in a bowl.

3. Place the cut deer meat in the bowl, ensuring each piece is covered in the mix. Cover and marinade in the fridge for 24 hours.

4. Take the deer strips out of the marinade and place them on paper towels to dry.

5. Preheat the oven to 200 degrees F, and wrap the bottom rack in aluminum foil.

6. Wash your utensils and your hands in hot soapy water, and disinfect your cutting board to kill any germs. Throw away the left-over marinade.

7. Place the strips of deer meat across the preheated oven rack; leave the oven door open a bit so the moisture can escape. Cook the meat for eight to 10 hours. When done, the deer jerky should be dark in color and should bend but not break.

Tags: deer jerky, deer meat, difficult expensive, difficult expensive make, expensive make

Hot Pepper Identification

Habanero pepper

You can grow a wide range of hot peppers in home gardens. Hot peppers are highly varied, and are available across the full spectrum of spiciness. You can identify most of them by size, shape and color.

Banana Peppers

Banana peppers are medium-sized with an elongated shape. They are pale yellow to yellow-green, turning bright red when mature. Sweet and hot varieties are available; some hot banana peppers are referred to as Hungarian wax peppers.

Jalapeno Peppers

Jalapeno peppers are small with a blunt, oblong shape. The color is bright green to purple-green, maturing to red. The flavor can range from sweet to mild to very hot, depending on the variety.

Habanero Peppers

Habaneros are small and lantern-shaped. Their flavor is extremely hot, and the color varies from bright orange to light green.

Anaheim Peppers

Anaheim peppers are similar in appearance to jalapeno peppers, but larger and with a more elongated shape. The color varies from light green to red, and the flavor can be mild or hot. They are sometimes referred to as New Mexican chiles.

Cherry Peppers

Small and round, cherry peppers are medium green when immature, and become bright red when ripe. Flavor ranges from sweet to hot.

Tags: shape color, bright when, color varies, color varies from, elongated shape, from sweet

Make Tres Leches Cake

Tres leches means "three milks," and refers to the 3 different kinds of milk the cake is soaked in. Tres leches cake is very popular in Latin America, especially in Mexico and Nicaragua. Make one yourself for your next special occasion following these easy steps.

Instructions

1. Grease and flour a 13 by 9-inch cake pan. Preheat your oven to 350 degrees F.

2. Combine the cake mix, flour, 1 cup sugar, eggs, oil, 1 tsp. vanilla, baking powder and whole milk into a bowl. Blend on medium speed for 1 minute, scrape the bowl and blend on high speed for an additional minute.

3. Bake the cake for 45 to 50 minutes, or until a butter knife inserted into the middle of the cake comes out clean.

4. Cool the cake completely and turn out onto a large platter with raised sides. Poke the cake all over with the fork.

5. Mix together evaporated milk, sweetened condensed milk, and half and half. Gently pour over the cake until it will not absorb any more liquid. You may be left with a third of the liquid mixture, but that is okay.

6. Allow the cake to chill at least 4 hours in a refrigerator. Overnight is better if possible.

7. Beat the whipping cream with the sugar and remaining teaspoon of vanilla until it forms peaks. Frost the cake and serve.

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Stock A Liquor Cabinet

In college, many people simply stored their liquor on the top of a shelf or a dresser. As you mature, however, you should desire something a bit more sophisticated. A liquor cabinet can be an excellent addition to any home and can come in quite handy when throwing a party. There are a few things you should think about when buying liquor for your well-stocked cabinet.

Instructions

1. Begin by considering the size of the liquor cabinet. Liquor cabinets come in numerous sizes. How big or small yours will be a large factor when it comes to stocking the cabinet. The size will impact how many bottles you buy and the size of the liquor bottles. Remember this before heading out to the store.

2. Make a list of the different types of liquor you wish to purchase. Stocking your liquor cabinet should be as easy as filling your food shelves. Creating a “grocery list” will make the process much easier.

3. Don't fill the cabinet with liquors you don't enjoy. Many people do this because they'll be throwing a party and they're aware their guests enjoy that particular liquor. Nevertheless, it's your liquor cabinet and should cater to your needs. Instead of trying to please others with their choices, fill the cabinet with liquors you enjoy and try to get your friends to enjoy those liquors and drinks you can make with them.

4. Stock the liquor cabinet with an assortment of liquors. No matter how much you like whiskey, filling your liquor cabinet with three different brands is just foolish. Buy flavored liquors and a combination of both “strong” and “weak” liquors. Also, buy liquors that can be used to mix drinks as well as those that can be enjoyed alone.

5. Purchase one expensive, high quality liquor and place it in the cabinet. Every liquor cabinet should have one premium liquor for special occasions. For example, if you are indeed a big fan of whiskey, buy one “normal” brand of whiskey and also a higher priced bottle of Johnnie Walker. You don't need to spend over $100 on that bottle. Browse around until you find the one premium liquor of your choosing.

Tags: liquor cabinet, cabinet with, cabinet should, liquor cabinet should, your liquor, your liquor cabinet, cabinet with liquors

Recipes

Making Chicken? If you like cooking chicken sandwiches, then you'll love this recipe for chicken waldorf sandwiches. Want to cook chicken waldorf sandwiches? Try this great recipe, and enjoy eating it with family & friends.

Instructions

1. The first step in making chicken waldorf sandwiches with this recipe is to combine & mix chicken, apple, celery, nuts, onion, dill, lemon zest, and mayonnaise.

2. The second step in cooking chicken waldorf sandwiches using this recipe is to slice bread into 8 pieces or cut in half 4 english muffins.

3. Then, Spoon chicken mixture onto bread and broil until bubbly.

4. Finally, garnish with apple wedges and nut halves. Yields 2 open-face sandwiches per serving. To serve chicken waldorf sandwiches for a luncheon, serve sandwiches with mixed fresh fruit and deviled eggs.

5. Sandwich Recipes are good recipes to learn to cook with. This chicken waldorf sandwich 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: chicken waldorf, chicken waldorf sandwiches, waldorf sandwiches, learn cook, this recipe, cooking chicken, sandwiches with

Make Prawns Sauteed In Lemongrass And Coconut Sauce

Sauteed prawns in lemongrass and coconut sauce is a traditional Chinese recipe often served at holiday parties and important banquet dinners as an appetizer. Combining fresh prawns with homemade coconut milk, sugar, salt and the typically Chinese ingredients candlenuts and red chili, prawns in coconut sauce is a spicy but satisfying dish. Served over a bed of steamed white rice with a glass of crisp, dry white wine or Chinese beer, prawns in lemongrass and coconut sauce makes a perfect light dish for a summer evening.

Instructions

1. Squeeze the grated coconut over a small mixing bowl using muslin fabric to collect coconut milk. Set this aside. Add water to the grated coconut and squeeze again. Collect this coconut milk in a separate bowl.

2. Combine the shallots, garlic, candlenuts, red chili and lemongrass in a food processor. Blend until the mixture becomes a fine paste.

3. Heat the cooking oil in a wok and fry the contents of the food processor for two to three minutes or until the oil separates. Add the salt, sugar and half of the first batch of coconut milk. Cook for an additional one to two minutes.

4. Add the prawns and stir over medium-high heat for two to three minutes or until the prawns begin to change color.

5. Add the long beans and stir in the second batch of coconut milk. Cook for five to seven minutes or until the beans are tender. Pour in the rest of the coconut milk and simmer over low heat for five to seven minutes. Serve immediately.

Tags: coconut milk, coconut sauce, minutes until, batch coconut, batch coconut milk, candlenuts chili, coconut milk Cook

Make Chickpea Salad

Chickpeas (lentils, garbanzo beans) are a versatile bean which is great served hot or cold. While the chickpea is a bit bland by itself, when blended into dishes with layers of flavor, it is a hefty additive and full of protein. A few simple steps are all it takes to make a chickpea salad.

Instructions

1. Drain and rinse one can of chickpeas and pour them into a mixing bowl.

2. Chop red, green, yellow, orange (or a mixture of many) bell peppers into small cubes, and add them to the bowl with the chickpeas.

3. Mince a clove or two of garlic and add it to the bowl of ingredients. Be sure to mince the garlic thoroughly to avoid an overwhelming bite of it.

4. Drizzle the chickpeas, peppers and garlic with 2 tbsps. of extra virgin olive oil.

5. Sprinkle the salad with salt to taste and add a dash of freshly ground black pepper.

6. Toss all of the ingredients together to coat in oil, salt and pepper.

7. Serve the chickpea salad hot or cold. For a hot salad, briefly heat the olive oil, garlic and peppers together to infuse the oil with flavor.

Tags: chickpea salad

Make Green Chili Enchilada Casserole

Green chili casserole mingles the flavors of beef, onions, cheese and green chilies into an enchilada dish that should please lovers of spicy foods. You can serve this dish with a side salad and refried beans for a complete meal.

Instructions

Enchiladas

1. Brown ground meat and chopped onion in skillet, add cheddar cheese and blend to melt the cheese.

2. Drain grease from hamburger, leave meat mixture in pan and set aside.

3. Heat oil in skillet until hot and dip tortillas in hot oil, cooking about one minute or less on each side. There must be enough oil in the skillet for the tortillas to float freely in the oil.

4. Drain tortilla on paper towel before filling with beef mixture.

5. Place a tortilla in the baking pan and fill with a heaping spoonful of beef mixture.

6. Fold each side of tortilla over the meat and secure with a toothpick.

7. Repeat process until baking pan is filled with enchiladas.

Green Chili Sauce

8. Melt butter or margarine in a saucepan and reduce heat to low.

9. Add flour and stir until smooth.

10. Pour milk slowly into saucepan while continually stirring to prevent the flour and butter mixture from clumping.

11. Increase heat to medium high and bring milk to a simmer, stirring constantly till sauce thickens.

12. Open the can of green chilies and mix into the sauce.

13. Cube 1/2 lb. processed cheese and slowly add to the sauce while stirring constantly.

14. Cook sauce over low heat and continue to stir until all cheese melts.

15. Pour green chili sauce over enchiladas.

16. Bake uncovered in preheated 350-degree oven for 20 minutes until cheese sauce begins to brown slightly on top.

Tags: beef mixture, chilies into, each side, green chilies, green chilies into, sauce over, stir until

Mix Ingredients For Cupcakes

If you've ever eaten a cupcake that's too dry and crumbly or too dense and heavy, then there was most likely a problem during the mixing of the ingredients. The ideal cupcake is moist and light in texture. The key to achieving this texture is the proper combination and preparation of the ingredients. You can minimize baking problems and create the perfect cupcake by following some simple steps.

Instructions

1. Cream the butter and sugar in a bowl until the mixture is light and fluffy. Add any additional wet ingredients to the cupcake batter such as milk, oil, vanilla extract and eggs.

2. Start the mixer. Mix on low and gradually increase the mixing speed. Mixing on low to start lowers the chance of ingredients flying out of the bowl.

3. Scrape the sides and bottom of the bowl, after stopping the mixer, to combine all ingredients.

4. Measure all dry ingredients, such as flour, baking soda and spices, to precise amounts. To accurately measure the dry ingredients, scoop them into a measuring spoon or cup until full. Level the spoon or cup with a knife. Sift all the dry ingredients to remove any lumps.

5. Combine the dry ingredients with the existing mixture. Continue to mix the batter on low, and gradually increase the mixing speed.

6. Stop the mixer and scrape the sides and bottom of the bowl to ensure that all dry ingredients are incorporated. The batter is ready when the mixture is a uniform consistency.

Tags: bottom bowl, gradually increase, gradually increase mixing, increase mixing, increase mixing speed, mixing speed, sides bottom