Wine & Spirit Gifts

A wine bottle in a festive bag is an inexpensive gift option.

Wine and spirit gifts are a classic option for collectors and enthusiasts. You can create your own gift or choose from the wide range of gift options available online and in local specialty shops. Gifts involving wine and spirits span low to high budgets. Make a selection based on the personal preferences of the recipient.

Wine of the Month Club

Give the gift of ongoing wine tasting with a Wine of the Month Club membership. Each month the recipient receives two full sized bottles of quality wines from boutique wineries around the world. Wines chosen for the Wine of the Month Club are reviewed for combination of flavor, rarity and value. This gift option works well for a new wine lover who has not had the opportunity to sample a range of varieties. You can choose to send a wine every season, or through three, six and 12 month memberships.

Champagne & Truffles

An exclusive bottle of champagne and handmade chocolates are a great gift option for the holidays. The recipient can use the bottle to entertain during a New Year's celebration or at a Christmas dinner. Choose a premium bottle of champagne that the recipient would not normally purchase. Specialty chocolates often come in their own gift boxes which can save you time in wrapping a gift. Add a bow to your champagne bottle and present the items together.

Wine & Cheese Basket

Create your own wine and cheese basket using gourmet cheeses from a local grocery store and two bottles of wine. Choose a red and a white wine to pair with the cheeses you select. Add crackers, serving utensils and a tiny cutting board with your basket. A wine and cheese basket is appropriate for someone who loves to entertain but does not regularly drink. You can save money by purchasing low to mid grade wines since they will not likely open the bottle right away.

Bourbon on the Rocks

Pair a bourbon whiskey sampler with a pair of soapstone "ice" cubes. Soapstone ice cubes can be found in sets of six or eight from specialty gift boutiques and online discount retailers. Present the stones in a large glass goblet stuffed with shredded paper to cushion the area around the stones. Wrap the container in cellphone paper and secure with a large ribbon. If you are purchasing bourbon for the first time, use a free online resource such as the Bourbon Enthusiast website to help you make a quality selection.

Tags: gift option, Month Club, Wine Month, Wine Month Club, bottle champagne

Care For A Pineapple Guava

The pineapple guava produces flowers with an unusual feature. You can pick the thick, fleshy flower petals right off the plant and eat them as a sweet, crispy treat. The fruit of the pineapple guava, called feijoas, is tasty, as well. This plant grows well in U.S. Department of Agriculture plant hardiness zones 8 through 10 and, like most plants, has specific care requirements. Give your pineapple guava the proper care, and you can grow flowers that are as tasty as they are beautiful.

Instructions

1. Plant the pineapple guava in well-draining soil in an area that receives full sun to partial shade. Use a garden spade to dig a hole large enough for the root ball, and deep enough to bury the plant to the same depth as it was in the nursery pot.

2. Water the pineapple guava if the soil becomes dry during its flowering or fruiting periods. Although this plant will tolerate dry conditions and can survive long periods without supplemental watering, low-water conditions will affect flowering and fruit production. Do not water if the soil is already moist.

3. Apply a layer of mulch around the base of the pineapple guava. The roots of this plant tend to grow near the surface; adding a layer of mulch will not only help protect the roots, it will help the soil retain moisture.

4. Feed the pineapple guava once every other month. The California Rare Fruit Growers website recommends using an 8-8-8 NPK fertilizer. Apply the fertilizer according to package directions.

5. Prune the tree lightly in the summer after harvesting the fruit. Use pruning shears to cut back branches to shape the tree or thin out dense interior growth. The pineapple guava does not require pruning, but a light pruning will help increase the next year's fruit production as the flowers develop on new growth. Cut back selected branches no more than half their length.

6. Remove the branches from the bottom 12 inches of the trunk. This helps promote growth and development of the upper part of the tree. Use pruning shears to cut the branches even with the trunk.

7. Harvest the fruits when they begin to drop from the tree. The fruit appears several months after flowering. Once the fruit begins to drop on its own, shake the tree's branches to cause the remaining ripened fruit to drop. Do not allow ripened fruit to remain on the ground.

Tags: pineapple guava, fruit production, layer mulch, pineapple guava, pruning shears, ripened fruit

Identify Quality Vodka

Until the 1990s, vodka was thought of as a clear, flavorless and relatively odorless alcohol that was used primarily for mixing with juices. It was not held in as high of a regard as other, more obviously complex liquors such as scotch or bourbon. All of that changed with the market's focus on producing high quality vodkas from a variety of different ingredients. These new vodkas changed the way that Americans and, indeed, the world tasted this interesting and ever evolving clear distilled liquid forever.

Instructions

1. Pick vodkas with many distillations. Vodka, like all liquors, is a distilled liquid. That is why the alcohol content is so high. If you drink a bottle of wine, you are drinking a liquid that has simply fermented. If you were to then distill that liquid, separating the water from the alcohol through evaporation, then collecting the alcohol and bottling it, that is essentially the process used to make vodka. Instead of grapes, the vodka is made from either wheat, potatoes or rye. That being said, the more times a liquid is distilled, the purer it becomes. The whole attraction of vodka is its clean and crisp taste, devoid of impurities. Many high quality vodkas are distilled three or more times to obtain the highest level of purity possible. This results in a cleaner taste and less of a chance of a hangover the next morning.

2. Select a vodka made from a single ingredient. The cheaper vodkas are not only distilled a minimal amount of times, but they also contain many additives, leading to a "dirty" taste and an aroma similar to rubbing alcohol. If you buy a vodka made from a single ingredient, it is the same idea as buying a wine made from grapes from a single vineyard. The vodka will take on a distinct personality and will taste a specific way. Vodkas made from potatoes tend to have a softer texture and lush mouth feel. Vodkas made from wheat or rye tend to be bigger and fuller, with a heartier flavor and more intense mouth feel. Determine which you will purchase by what you look for in a flavor experience from your liquor.

3. Taste test your vodkas. The best way to determine which vodka you will like best is by doing a taste test. Chill several bottles of vodka in your freezer and pour a small amount in several glasses. Do not use ice or any mixers, as that will alter both the taste and smell of the vodka. Treat these liquors as you would a wine. The scent is as important as the taste, as smell is half of taste. When you sip the vodka, aerate it over your tongue by slurping it a little. This will allow the vodka to cover your entire palate, and you will experience all of the flavors it has to offer. Swallow, and note the finish. The only rule here is to pick which one you like the best. Ultimately, you are the final judge and consumer.

4. Sample flavored vodkas. Flavored, or infused, vodkas have been around for hundreds of years, but are just now becoming commonplace in many bars across America. The best way to taste these is, again, chilled with no mixers. The best flavored vodkas will usually be the simplest and most organically made. Many flavored vodkas can have very artificial tasting infusions and taste almost like soda pop. Purity is essential here, as it is in the unflavored vodkas. This time, however, judge them on how close to the real infusion each of these vodkas taste.

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Types Of Cream Puffs

Pastries in a typical French patisserie, where one can find cream puffs.

Cream puffs are part of the repertoire of many pastry traditions around the world. What they all share in common is a flaky pastry exterior and a sweet, creamy substance inside. Far and away, the creme de la creme, if you will, of cream puffs are those produced in the patisseries of France, but the Dutch and Americans give the French versions a run for the money to be sure.

Basic French Profiterole

France is widely regarded as one of the centers, if not the center, of fine pastry making. The French profiterole, which has come to be known as a cream puff in the U.S. consists of a bite-size, round pastry which has been sliced in two with thick cream or ice cream applied generously between the two slices. This creamy sandwich is then often topped with a chocolate or caramel sauce.

Choux a la Creme

French patisseries offer a second treat they call choux a la creme. This pastry keeps the same cream/ice cream sandwich form factor as the profiterole, but is usually larger, and the pastry is more complex, with a spiraled, many-layered structure reminiscent of a dollop of cream squeezed through a pastry bag. One other difference is that these delicacies are topped with powdered sugar instead of sauce.

Dutch Moorkop

The proximity of the Netherlands to the northeast of France has meant that much French culture can be found there in a slightly modified form. Dutch pastry shops offer an item called moorkop, which is similar to the French profiterole. However, the Dutch version is more likely to have the cream directly inserted into the pastry instead of it being a sandwich. In addition, moorkops are garnished with a small dollop of whipped cream over the chocolate coating.

American Cream Puff

One can find almost every variation of cream puff in the U.S. -- with or without chocolate topping, smooth or ridged pastry, and made with any flavor of cream inside. However, it's most common to find a variation similar to the choux a la creme (multilayered pastry, powdered sugar on top) but with the Dutch adaptation of inserting the cream directly into the pastry instead of presenting it as a sandwich.

Tags: cream cream, cream directly, French profiterole, into pastry, into pastry instead, pastry instead, powdered sugar

Steam Rice In An Oster

Cooking perfect rice on top of the stove has inherent difficulties. Getting the precise timing to achieve a fluffy texture for stove-top rice can be hard, especially for cooking beginners. An Oster Multi-Use Rice Cooker automatically cooks the rice and shuts off once it detects that the rice has absorbed all of the water and has reached the proper texture. Use only the measuring cup included with your Oster rice steamer because it has a smaller capacity than a standard measuring cup. Each whole rice measuring cup of raw rice steams into 2 full cups of cooked rice.

Instructions

1. Unplug the Oster rice steamer to prevent accidentally turning it on during filling.

2. Open the lid of the rice steamer to access the inner cooking pot.

3. Pull out the inner cooking pot carefully.

4. Scoop 1/2 rice measuring cup per person into the inner cooking pot. For instance, to make 4 cups of cooked rice, add 2 rice measuring cups of raw rice to the cooking pot.

5. Use the rice measuring cup to measure out 2 1/4 cups of water per serving. Pour the water into the cooking pot over the rice.

6. Put the inner cooking pot back into the rice steamer, twisting it until it locks into place over the heating element.

7. Put the lid on top of the inner cooking pot.

8. Plug in the rice steamer.

9. Press the "ON" button until you see the red cooking light turn on.

10. Remove the lid after 15 minutes.

11. Stir the rice with the paddle included with the rice steamer.

12. Replace the lid to complete the cooking process. The steamer automatically detects the amount of water left in the inner cooking pot and ends the cooking process when the rice absorbs all the water.

13. Unplug the appliance when you see the red cook light turn to yellow, indicating that the rice has finished cooking and the steamer's warming feature has been activated.

14. Serve the rice immediately.

Tags: inner cooking, rice steamer, rice measuring, cooked rice, cooking process, cups cooked, cups cooked rice

Make Duro Wat (Ethiopian Chicken Stew)

Ethiopian Cuisine: Delicious!

Duro Wat is a spicy Ethiopian chicken stew. It is served on injera, a flat, unleavened bread that resembles a very spongy pancake. Many people do not know how delicious Ethiopian food is. Duro Wat is a great dish to serve for Kwanzaa.

Instructions

Making Duro Wat: Special Ingredients

1. Soak chicken in lemon juice for one or two hours. For best results, put chicken and lemon juice in a plastic zipper bag and turn the bag every fifteen minutes or so.

2. Prepare berbere sauce, niter kibbeh and injera ahead of time, using the resources at the end of this article. If you cannot find teff flour for the injera, you can substitute buckwheat flour. Most whole natural food stores carry teff.

3. Chop the onions and "sweat" them for a minute or two in a large skillet on medium heat. "Sweating" means cook them until some of their own liquid is drawn out into the pan. The onions will start to turn clear.

4. Add the butter, being sure to swirl it around the pan to mix it evenly with the onions. Saute the onions until they just barely begin to brown on the edges.

5. Add grated ginger, lemon zest and a dash of sea salt or kosher salt to taste.

6. Drain lemon juice from zipper bag and add chicken to skillet. Saute chicken until it begins to brown. Add chicken stock, berbere sauce and niter kibbeh. Simmer on low heat for about twenty minutes. Serve on injera.

Tags: lemon juice, berbere sauce, berbere sauce niter, chicken lemon, chicken lemon juice, niter kibbeh

Make Homemade Marinara Tomato Sauce

Make Homemade Marinara Tomato Sauce

It's fairly easy to turn your homegrown garden tomatoes into a delicious, fresh marinara sauce to serve with pasta.

Instructions

1. First you should take all of your tomatoes and rinse them off under cold water. Preheat your oven to 375 degrees. Drizzle some olive oil onto a baking sheet. Begin cutting the tomatoes in halves and place them onto the baking sheet.

2. Once you fill up the baking sheet with tomato halves, drizzle some olive oil on top of the tomatoes, sprinkle on some salt and pepper, and put into the oven to roast. Let these roast for about 15 minutes.

3. Remove them from the oven and place into a sauce pot on the stove. Set the stove heat on low and turn the oven off.

4. Continue to cut halves of tomato, removing any green or white parts from the center or top of the tomato. Pour the halves into a good blender and blend the tomatoes. This should give you a nice pinkish red tomato paste. Pour the paste into the sauce pot on top of the tomatoes you roasted and stir. Your homemade tomato sauce is beginning to take form.

5. Continue to cut halves of tomato and blend them. But this time add in some peeled garlic cloves to the blender too. Also, take a red onion, peel it, cut it and put it into the blender as well. Once these contents are well blended together, dump them into the sauce pot.

6. Continue blending tomatoes until your don't have any left or until you can't fit any more into your sauce pot. Depending on how much sauce you are making or on personal tastes, you may need to add more garlic cloves or onion.

7. Sprinkle in dried basil leaves. Stir.

8. Add 2-3 tablespoons of sugar per 10 cups of marinara sauce.

9. Add small pinches of salt and pepper to your tomato sauce to taste.

10. Bring contents of the saucepan to a boil while stirring frequently. Allow the tomato sauce to remain on a slow, rolling boil for some time, but continue to stir it.

11. After your tomato sauce cooks down a bit, let it simmer on low heat for an hour or two. The more water you allow to simmer out, the better your tomato sauce will taste.

Tags: tomato sauce, baking sheet, into sauce, your tomato, your tomato sauce, Continue halves, Continue halves tomato

Make A Peanut Butter Banana Power Shake

Make a Peanut Butter Banana Power Shake

Packed with protein, a peanut butter banana power shake, is a good solution to low energy. With just a few simple ingredients and a few minutes of your time, you can make this tasty, energizing shake right in your very own home. Read on to learn make a peanut butter banana power shake.

Instructions

1. Add 2 tsbp. of peanut butter into your blender. Be sure to use natural peanut butter, as other peanut butters are filled with sugar.

2. Add 2 tbsp. of granola into the blender. This will add a grainy texture to your shake and increase its "healthy factor."

3. Peel an entire banana and place it in the blender. There is no need to chop the banana, the blender will do that for you.

4. Squirt a bit of chocolate sauce into the blender. Be sparse with this ingredient, indulging in too much chocolate defeats the purpose of this healthy treat.

5. Add one half cup of soy milk and a little bit of ice. Blend until it is a thick liquid. Pour and enjoy.

Tags: banana power, banana power shake, Banana Power Shake, Butter Banana Power, into blender, Make Peanut, peanut butter

Make Pinot Wines

Pinot wines are made at wineries using the best freshly picked grapes from vineyards. The common types include the red Pinot Noir and the white Pinot Grigio. Some wineries even offer tours or workshops where you can learn to make your own Pinot Noir or Pinot Grigio. Here's a general process of how Pinot wines are made.

Instructions

1. Pick the Pinot grapes at a nearby vineyard by September or October. Package the grapes in buckets or crates and transport them to the winery.

2. Remove the stems and the seeds, then crush the grapes with a basket-shaped press. Crushing will help extract the juice and bring out the colors of the Pinot wines. The skins and the pulp should also be crushed.

3. Use a stainless steel or oakwood tank to ferment the crushed grapes. Allow the skins and the pulp to ferment for up to five days so that it all turns to alcohol. Let the tank sit at a temperature between 70 and 80 degrees.

4. Wait for the skins and the pulp to float to the top to form a "cake." Punch down by hand, or use a must pump to stir or break up the cake-like appearance and to release more color. Separate the juice from the tank by transferring it to wooden barrels.

5. Age the wine. Most wineries use the large, wooden barrels to add a "smoky" flavor.

6. Clarify the red and white pinot wines using a technique such as racking. This is done by using a stainless steel siphoning tube to separate the clear wine from the dirt, dust, dead yeast cells and other debris that has settled to the bottom of the barrel. Siphoning must be done judiciously so as to not take away any flavors or aromas that make Pinot Grigio or Pinot Noir appealing to wine enthusiasts.

7. Bottle the wine. Use a funnel or a siphon tube to transport the wine from the containers into the bottles. Get a hand-corking and a labeling machine, which can be found online, to seal and label your wine.

Tags: Pinot Grigio, Pinot Noir, Pinot wines, skins pulp, Pinot wines made, stainless steel, wine from

Uses For Sour Raw Milk

Raw milk has more healthy bacteria and enzymes than pasteurized milk.

The idea of using sour milk for anything might sound unappetizing, but raw sour milk contains healthy bacteria and has a slight acidic taste that is nothing like spoiled pasteurized milk. Raw milk is available in many states from local producers, farms and at organic markets, and raw soured milk can be used to make many other dairy products.

Buttermilk

Sour raw milk is close to buttermilk in taste. You can use sour raw milk as a substitute for buttermilk in recipes like sourdough bread, buttermilk biscuits, waffles, smoothies, scones and buttermilk pancakes. You can easily make buttermilk by adding store-bought cultured buttermilk in a one to three ratio to your sour milk and letting it sit for two days until the liquid coats the jar. You can also add a teaspoon of clabber, and let it sit out to thicken. Clabber is raw milk left out in a jar to sour to varying degrees of tartness and thickness, depending on the temperature. It's ready when it has thickened and is just sour enough for your taste.

Kefir

Kefir is a thin yogurt-like drink that is popular in Eastern Europe, Scandinavia and Russia. Some of the bacteria in kefir are already present in sour raw milk, and you don't have to do anything except add flavors that you like. You can also add kefir grains or kefir starter kit powder, which can be found online or at health food stores, to increase the number of healthy bacteria. Add kefir grains or starter to soured milk in a jar or covered glass bowl, and leave it out for up to 24 hours or until it thickens. Kefir can be used to make a fruit smoothie, mixed with honey and cinnamon or your favorite syrup, and used to make salad dressing by adding oil, salt, pepper and herbs.

Yogurt

Start by heating your raw sour milk to 100 degrees Fahrenheit. Add a starter culture, like Greek or Bulgarian yogurt with live cultures or a yogurt starter kit, stir and keep the mixture warm for eight to 12 hours. You can use a yogurt maker, a hot water bath, the oven or a crock pot to keep the yogurt warm during the culturing period. After the yogurt has thickened, put it in the refrigerator to set for two hours. The resulting raw milk yogurt will be thinner than store-bought yogurt. You can add fruit, honey and granola to your yogurt, or use it in baking recipes.

Cream Cheese

If you've already made yogurt, making cream cheese is easy. Use the same yogurt-making process, and then put the yogurt in a cheesecloth or muslin cloth to strain it. The cloth should be elevated so that the liquid whey can to drip into a bowl. You can hang the cheese cloth from a kitchen cabinet or put it in a strainer inside another bowl. Let the yogurt strain for up to 24 hours, depending on how thick you want the cream cheese. You can use your cream cheese as a spread, for make frosting and dips or in any recipe that calls for it. You can use the leftover whey to make ricotta cheese, baking breads or boiling potatoes or rice.

Tags: sour milk, healthy bacteria, used make, bacteria kefir, cream cheese, kefir grains

Buy Pink Champagne

True champagne can only come from the Champagne region of France. Everything else is just sparkling wine masquerading as champagne. Choose pink champagne for something different for your next dinner party. The flavors are light and delicate, perfect for an aperitif and after-dinner drink.

Instructions

1. Understand what makes pink champagne pink. The color is derived from either adding a touch of red wine to the champagne or by allowing the grape skins to have contact with the juice for a little longer than for traditional champagne.

2. Comprehend the flavor characteristics of pink champagne. This champagne shares the same flavor characteristics as traditional champagne: bright and lively fresh fruit flavors and a well-balanced body.

3. Know pink champagne's other name: rose champagne.

4. Go to wine websites and online auctions such as Wine Searcher to find the best prices for pink champagne. Searching online also will give you a good idea of price ranges.

5. Choose Veuve Clicquot, Moet and Chandon, and Louis Roederer for outstanding pink champagnes. These champagne houses have long and storied histories, so expect to pay higher prices for their pink champagne.

Tags: pink champagne, flavor characteristics, traditional champagne

Make Double Chocolate Chip Cookies

Double chocolate chip cookies are a must for chocolate lovers. These cookies have a chewy texture and delicious, satisfying chocolate flavor. They are also easy to make and are sure to please the whole family.

Instructions

1. Mix flour, cocoa, baking soda and salt in a medium bowl until cocoa is evenly distributed. It will turn a gray color.

2. Beat butter and sugar with an electric mixer on high until it gets creamy. Add brown sugar, vanilla extract and both eggs separately, and beat in until creamy.

3. Add the flour mixture gradually and beat into dough.

4. Stir in a 12-ounce package of chocolate chips with a spoon. Make it your own by adding chocolate candies or nuts, or by substituting chocolate chunks for the chips. Decorate with colored candies for holidays.

5. Spoon golf-ball sized dough balls onto cookie sheets about two inches apart. A 15-by-14 inch cookie sheet will hold a dozen cookies.

6. Bake at 375 F for 10 minutes. In high altitudes, bake at 350 F for nine minutes.

7. Use a steel spatula to gently press cookies flat and transfer them to a wire rack for cooling. Your double chocolate chip cookies will be soft and limp. When cooled they should be chewy.

Tags: chocolate chip, chocolate chip cookies

Take The Heat Out Of Chili

Cooling chili down may require added ingredients

Getting a little heavy-handed with the hot peppers or chili powder can lead to a chili that tips the heat scale from deliciously fiery to alarmingly unpalatable. Fortunately, a few tricks of the trade can tame the fire in the pot so you don't have to start from scratch. It's always best to start with a small amount of powder or fresh pepper in your chili and cook it for at least 20 minutes before tasting and adding more to allow time for the seasoning to absorb into the meat and beans.

Instructions

1. Serve the chili with healthy dollops of sour cream and cheddar cheese. The chemical compounds that make peppers hot absorb more readily into fats, acids or sugars. Milk is the best tamer of heat for spicy hot foods, but dairy products that are more chili-friendly work best. The fats in avocados can also help absorb heat, so serve the bowl with a few slices or make a non-spicy guacamole to put on top.

2. Stir in a little citrus. The acid and sweetness in fruits such as pineapple, orange, lemon and lime will help bring down the heat scale of a super hot chili. Using these types of flavors will also change the flavor of your food considerably if used in excess, so as with the peppers, start with small amounts and increase gradually.

3. Dilute the mixture. Add more beans, meat and other ingredients to dissipate the chili's heat. This may result in more chili than you were prepared to deal with, so get ready to freeze some for the next gathering.

4. Know your chilies. When putting together the ingredients for your next batch of chili, do some research on what to expect from the peppers. All chilies are rated on the Scoville scale for heat. For example, a bell pepper rates zero on the scale, a poblano rates at 1,000 units, while a jalapeno comes in between 2,500 and 8,000 Scoville units. Commercially available peppers can jump significantly on the heat scale, so take care when using a pepper you're not familiar with.

Tags: heat scale, start with, start with small, with peppers, with small

4 Types Of Wine

Wine can be a delicious complement to any fine meal. Although wine is an alcoholic drink, in moderate portions it may actually be good for your health. Try serving a bottle of fine wine at your next dinner party for your friends to sample and enjoy. Find out which type of wine goes best with which foods so the wine complements the meal and brings out the flavor of the food.

Types

There are four main types of wine, red, white, rose or blush and champagne. There are many subtypes within these groups, and different areas of the world produce varying varieties due to soil conditions and climates.

Red Wine

Wine makers make red wine from red grapes, but this is not why the wine is red. During the fermentation process of red wine, the skins of the grapes are left on and this is what causes the striking red color of red wine. Some popular red wines include Cabernet Sauvignon, Merlot, Montepulciano, Nebbiolo, Pinot Noir, Sangiovese, Syrah, Tempranillo and Zinfandel. Serve red wine with red meats such as beef.

White Wine

Wine makers usually make white wine from white grapes, although they may make it from red grapes as well. During the fermentation process, white wine grapes are separated from their skins so that no color comes over from the skin, leaving the wine white in color. Expensive white wines are frequently aged in oak barrels while less expensive white wines are soaked in oak chips instead. Some popular white wines include Chardonnay, Gewurztraminer, Pinot Grigio or Pinot Gris, Riesling, Sauvignon Blanc and Semillon. Serve white wine with fish and poultry.

Rose or Blush Wine

Wine makers make rose or blush wine from red grapes but the grape skins are only left on for a short time. This causes the wine to turn a pinkish color instead of the deep red of red wines. Popular rose or blush wines are white merlot and white zinfandel. Despite the name white, these are actually rose or blush wines. Serve rose or blush wine with fish or poultry.

Champagne

Champagne is a bubbly form of wine that was originally produced in France. Champagne making requires the fermentation process to be interrupted and then restarted. This traps carbon dioxide particles in the bottle. Growers use three kinds of grapes, white Chardonnay, red Pinot Noir and red Pinot Meunier. Champagne can range from very dry (Brut) to dry (Sec) to semi-sweet (Demi-Sec). Serve champagne on special occasions such as holidays or anniversaries.

Tags: rose blush, fermentation process, from grapes, white wines, wine from, Wine makers, Wine Wine

Cucumber Crab Salad

Crabmeat can make a delicious salad.

Cucumber is a salad vegetable that works well in combination with numerous other foods. One of the foods that it pairs well with is crab meat. Both crab and cucumber have subtle yet distinct flavors that combine in such a way that neither is overpowered by the other. This particular salad is filled with healthy ingredients and it is made with a citrus dressing that contrasts with the deep richness of the crabmeat. It makes a great predinner salad and is good for entertaining. This recipe provides enough to serve four people.

Instructions

1. Combine the lemon and lime juices in a small bowl. Add the soy sauce and the grated ginger. Beat with a small wire whisk.

2. Peel the garlic cloves and crush them. Add these to the mixture as well. Keep blending with the whisk and add the sugar. Set dressing aside.

3. Peel the cucumber and cut it into thick matchsticks, about 3 inches long. Marinate cucumber pieces in the dressing for about 10 minutes.

4. Wash the salad leaves and dry them in a salad spinner. Place them in a large bowl and add the cucumber. Toss gently with all except about 2 tbsp. of the dressing. Transfer the salad to four salad plates or bowls.

5. Divide the crabmeat and place an equal amount on top of each salad. Drizzle the last of the dressing on top of the crabmeat.

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Valentine'S Cooking For Kids

Get your children involved in cooking and baking on Valentine's Day.

If Valentine's Day is approaching, consider leading your children in an entertaining and creative project. Make a meal for your friends and family members that communicates your appreciation for them. Give your children a taste of what it is like to cook, bake and plan for a special Valentine's Day event.

Brainstorming

Sit down with all of your little cooks and decide on what you would like to make for your Valentine's Day meal. You might want to pull out a few cookbooks, and let your children look through them. You can adapt many recipes in your adult cookbooks to reflect the tastes and interests of your children. Think of foods that are naturally red or utensils you have that can be used to make heart-shaped foods such as cookies or even pancakes.

Menu Planning

Plan a menu that your children will eat, so that they will be encouraged to follow through with all of the cooking and baking. Keep your menu simple. For example, make an appetizer of crackers spread with cream cheese and decorated with red pimentos or peppers. Make a heart-shaped loaf of bread for the table or a heart-shaped cake for dessert. You also can make favorite foods and just give them Valentine's Day-theme names such as "Cupid's Mashed Potatoes" and "I Love You Pizza."

Assigning Roles

Preparing a Valentine's Day meal means that everyone must be involved. But having too many hands in the kitchen can lead to chaos. Organize your Valentine's Day cooking session by assigning roles to your children. For example, you may want to make your oldest child the "head chef" and the younger children the "sou chefs" and "pastry chefs." Explain that everyone is important to the success of the meal, but duties are unique and different.

Heart Cake

Make a heart cake out of angel food or red velvet cake mix. You can buy a heart-shaped pan from an online cake supply vendor or you may be able to buy one from a craft store or cake supply store. Decorate the cake with white, pink or red icing and embellishments such as edible glitter. Let your children do the decorating so that they can explore their creativity.

Apparel

Every kid cook needs appropriate apparel for the kitchen. This not only makes the task of cooking appeal to children, but it helps to protect their clothing. Buy a set of kid-sized aprons in Valentine's Day colors such as red, white and pink. If you have the budget, get the aprons embroidered with your children's names or entertaining nicknames such as "Chef Stephanie."

Tags: your children, cake supply, cooking baking, make your, that everyone

Make & Store Strawberry Jelly

Fresh strawberry jelly tastes good on toast or crackers.

Strawberry jam is readily available at most grocery stores and is easier to find than strawberry jelly. The difference between jam and jelly is that jam has the fruit in it and jelly is made from the strawberry juice only. When strawberry jelly isn't available at the store or if you prefer the taste of fresh, homemade jelly, you can make your own strawberry jelly at home.

Instructions

1. Use fresh-picked or store-bought strawberries to make jelly.

Place 3 quarts fresh strawberries, with stems and leaves removed, in a large saucepan, and add 1 cup water. Press a potato masher into the strawberries to crush them just enough to get the strawberry juice flowing.

2. Using high heat, bring the contents of the saucepan to a boil. Stir constantly to keep the strawberries from scorching. Turn the heat down to low and continue to cook the strawberries for 10 minutes, stirring occasionally.

3. Hold the jelly bag over a large bowl or use a jelly bag stand to keep the bag in place. Pour the strawberries and juice into the jelly bag so the juices can flow through to the bowl, while the fruit remains in the jelly bag.

4. Measure out 4 cups strawberry juice and pour it into the second saucepan, then stir in 7 1/2 cups sugar. Bring the two ingredients to a full boil, using high heat, so the ingredients continue to boil even when you are stirring vigorously.

5. Add 6 oz. liquid pectin to the boiling strawberry juice and sugar, and boil the ingredients for one minute, stirring constantly.

6. Remove the strawberry liquid from the stove and immediately skim the foam off the top of the liquid using a spoon. Discard the foam in the sink.

7. Canning jars have three parts: the jar, the rim and the lid.

Pour the strawberry liquid into sterile pint-sized canning jars, leaving a quarter-inch of space at the top of the jar. Wipe around the lip of the jar with a clean cloth to remove any spills or drips. Place the flat rim on the jar, then seal the lid on top of the rim.

8. Set the canning jars in the boiling water bath canner. This processes and seals the jars so the strawberry jelly remains fresh and safe and does not need refrigeration until the jar is opened. Process the jelly in the boiling water bath canner for five minutes if you live at an elevation below 1000 feet, 10 minutes at an elevation of 1001 feet to 6000 feet, and 15 minutes at an elevation of 6001 feet and above.

9. Remove the jelly jars from the canner and allow them to cool completely. Store the homemade strawberry jelly in a cupboard or pantry until use. Once the jar is opened, keep it refrigerated between uses.

Tags: strawberry jelly, strawberry juice, bath canner, boiling water, boiling water bath, canning jars

Use A Silicone Baking Mat

Silicone baking mats prevent food from sticking to the pan in the oven. Since they do not require grease or oil to create a non-stick coating, food baked on a silicone has less fat, and unlike nonstick pans, you can use your baking mat in both the oven and microwave. (see reference 2) Repeated use, up to 3,000 times, contributes to the value of these baking mats. (see reference 2) Proper use and care of your silicone pad will ensure you get the most use from it.

Instructions

1. Preheat the oven up to 480 degrees F. (see reference 1)

2. Place the silicone baking mat onto a cookie or baking sheet with the writing facing up. (see reference 1)

3. Do not add grease, oil, or cooking spray to the surface of the baking mat. (see reference 1)

4. Place the food directly on top of the baking mat and cook as directed in the oven, but do not use it under the broiler, in the grill, or on the stove. (see reference 1)

5. Remove the cooked food from the baking mat and then shake off the excess food crumbs from the surface of the silicone mat. Do not cut on the mat or use sharp utensils to remove food. (see reference 1)

6. Hand wash the silicone baking mat with soap and water and wipe with a soft sponge. Avoid placing it into the dishwasher or using harsh cleaning products. Lay the mat flat to air dry and store in the same position. (see reference 1)

Tags: baking mats, food from, reference Place

Make Cranberry Waldorf Salad

This dish can either serve as a first-course salad, or as a side dish to accompany turkey. Serves 16.

Instructions

1. Sprinkle the gelatin over 1/2 c. apple juice in a small bowl and set aside.

2. Put the cranberries, the rest of the apple juice and the sugar in a large saucepan. Mix and bring to a boil over medium-high heat.

3. Cook about 5 minutes, or until the cranberries have burst.

4. Reduce the heat to low and stir in the gelatin and apple juice mixture.

5. Continue stirring 1 or 2 minutes, or until the gelatin dissolves.

6. Put the cranberry mixture in a large bowl, cover with plastic wrap and refrigerate about 2 hours, or until the mixture has begun to thicken.

7. Oil, sparingly, a 5-c. mold.

8. Add the apple, celery and walnuts to the cranberry mixture and stir to combine.

9. Pour mixture into the mold and cover with plastic wrap. Refrigerate at least 8 hours.

10. Fill a large bowl with hot tap water and dip the mold, just to the top edge, in the water; hold for 5 seconds.

11. Remove the mold from the water and dry the outside with a paper towel.

12. Remove the plastic wrap and place a serving platter upside down on top of the mold.

13. Flip both the mold and the plate over and lightly shake so that the cranberry salad comes out of the mold and onto the serving platter.

14. Cut into wedges and serve cold.

Tags: apple juice, plastic wrap, cover with, cover with plastic, cranberry mixture

How Are Chili Pepper Seeds Spread

Since the purpose of a chili plant is to produce more of its own kind, seed dispersal is a critical part of its survival. Like most plants, the chili pepper depends on the actions of outside forces to help spread its seeds. This process guarantees the survival of the species.

Yummy Red Peppers

Animals

Chili seeds can become trapped in mud on a passing animal's feet. As the animal walks around, the seeds will fall off. The seeds will then begin growing where they have fallen.

Birds

Chili seeds are spread when birds eat them, then deposit them in another area in their droppings. Since the capsaicin slows down the digestion process of a bird, the seeds can pass through the intestinal tract unharmed.

Gravity

When the chili pepper ripens, the pod becomes dry and brittle. The pod will eventually pop open, spreading the seeds on the ground under the plant. They will then germinate, becoming a new plant.

Trade

Chili peppers can spread from trade between friends. This type of trading helped the chili pepper spread from the new world across the Eastern hemisphere.

Rain

When heavy rains are present, ripened chili peppers drop their seeds and the rain can wash the seeds quite a distance away. The seeds catch on any uneven spots on the ground, germinating where they come to rest.

Tags: chili pepper, Chili seeds, seeds will, spread from, where they, will then

Make Cognac

Cognac is the world's best known and most elegant brandy due to its rich, smoky taste. Creating it is difficult to do and takes a lot of time, effort and skill, but the results are that you have made liquor which is worthy of a king.

Instructions

1. Harvest grapes in early October when they are mature.

2. Press grapes in either horizontal plate presses or pneumatic presses. Remove grape pips (seeds) while pressing the grapes to remove the tannins because they can damage your Cognac.

3. Leave freshly pressed grape juice to ferment. Fermentation for Cognac must take place naturally, so don't add any sugar, antioxidants or sulfur which could ruin the taste of your brandy. Fermentation usually takes 2 or 3 weeks.

4. Begin distillation by first boiling the unfiltered wine until it has an alcohol level of 28 to 32 percent. This step can last between 8 to 10 hours. Then return the unfiltered wine to the boiler until the alcohol reaches 70 percent. This process takes about 12 hours.

5. Put the new Cognac into oak casks which are stored in darkened cellars where it matures for at least 2 years. The dryness or dampness of the cellar can affect the Cognac as it matures. During this process the oak transfers its tannin to the liquid which produces the amber color of the liquor.

6. Blending is the final and most mystical aspect in creating this wonderful liquor, since Cognac isn't the result of only one year's efforts, but from the blending of many years' efforts to create one perfect one. It takes a great deal of skill and knowledge about Cognac to do this well.

Tags: percent This, unfiltered wine, until alcohol

Marinate Chicken In Yogurt Before Frying

Rinse the yogurt marinade and dry the chicken prior to frying.

Yogurt marinades are similar to the buttermilk marinades used in classic Southern fried chicken recipes. They tenderize and flavor chicken through the enzyme action of acidophilus and lactic acid in the yogurt. Yogurt marinades are also commonly used in Middle Eastern lamb preparations. They impart flavors that engage all the taste receptors -- sweet from lactose and ginger, sour from yogurt, salty from kosher salt, bitter from garlic and savory from soy sauce.

Instructions

Marinade I

1. Mash together 1 1/2 tsp. kosher salt, 1 1/2 tbsp. finely grated ginger and 4 minced garlic cloves in a large mixing bowl with a wooden spoon to form a paste.

2. Mix 2 cups of plain yogurt, 1/4 tsp. cinnamon, 1/2 tsp. freshly ground black pepper, 2 tbsp. olive oil, 1 tbsp. ground cumin, 1 tbsp. ground coriander and 1 tsp. smoked paprika into the salt, ginger and garlic paste.

3. Make 1/4-inch deep slices through the skin and flesh of the chicken. Remove the skin prior to cutting if desired.

4. Coat the chicken in the marinade and place in a container with an airtight lid. Pour the remaining marinade over the chicken, cover and place in the refrigerator.

5. Marinate the chicken for a minimum of 12 hours but not more than 24 hours. Turn the chicken over halfway through the marinating process.

6. Rinse the marinade from the chicken and pat dry with paper towels prior to seasoning, breading and frying.

Marinade II

7. Mix together 2 cups plain yogurt, 1 tsp. light chili powder, 1/2 tsp. Vadouvan spice, 1/2 tsp. toasted cumin seeds, 1/4 tsp. toasted cardamom seeds, 1/2 tsp. freshly ground black pepper, 1/2 tsp. smoked paprika, 1 tbsp. kosher salt and 1 tbsp. soy sauce in a large mixing bowl.

8. Make 1/4-inch deep incisions through the skin and flesh of the chicken.

9. Coat the chicken in the marinade and place in a container with an airtight cover. Pour the remaining marinade over the chicken, cover and refrigerate for a minimum of 12 hours but no more than 24 hours. Flip the chicken over halfway through marinating.

10. Rinse the marinade from the chicken and pat dry with paper towels prior to frying.

Tags: kosher salt, 4-inch deep, black pepper, chicken cover, chicken marinade, chicken marinade place

Make Delicious Chicken Corn Soup

Choose corn with bright-green husks, firm kernels and no blemishes.

Several cultures make their own version of chicken and corn soup. South America has sopa de maiz de pollo, Italy offers zuppa di pollo mais, and the American Southwest bridges the gap between Latin American and American cuisine with chicken and corn chowder. Although the ingredients and seasoning options vary among regions, all versions contain corn and chicken and use chicken broth as the base. Chicken and corn soup has a delicious, yet somewhat neutral, taste that successfully takes on the flavors of various aromatic ingredients, most notably thyme, rosemary and sage.

Instructions

1. Place one stew chicken in a stockpot, cover with water and place over medium heat.

2. Cook the chicken for one hour. Cut a 6-inch square of cheesecloth and place five black peppercorns, one whole garlic clove, California bay leaf and five parsley stems in the center. Bring the corners together, tie with kitchen twine and place in the pot with the chicken.

3. Add one large, diced carrot; one diced, white onion; and two diced celery stalks to the stockpot and continue cooking for 40 minutes. Skim the foam from the surface as needed with a spoon.

4. Strain the broth and discard the chicken, cheesecloth-wrapped spices and bay leaf. Transfer the broth to a saucepan and place over medium heat. Cut the kernels from the corn and extract the liquid from the cobs by scraping them with the unsharpened side of the blade of a chef's knife.

5. Cut the corn cobs in half and place them in a saucepan. Add three bone-in, skin-on chicken breasts to the pan with the corn, cover with water and simmer for 20 minutes. Remove the corn cobs and pour the corn stock in the saucepan with the chicken broth.

6. Heat 2 tbsp. of olive oil in a saute pan over medium-high heat for three minutes. Saute two stalks of diced celery and one large, diced white onion until golden-brown. Add one finely minced garlic clove and continue cooking until fragrant (approximately three minutes). Add the vegetables, garlic, 1 tbsp. of chopped fresh sage, 1/2 tbsp. of chopped, fresh thyme and 1/2 tbsp. of chopped, fresh rosemary to the broth and simmer until the celery is tender (approximately 15 minutes).

7. Season the soup to taste with kosher salt and freshly ground black pepper. Remove the skin and bone from the chicken and shred into strips. Add the chicken to the soup, adjust the seasoning as needed and finish with 1 tbsp. of chopped fresh parsley.

Tags: chopped fresh, tbsp chopped, tbsp chopped fresh, with chicken, chicken broth, chicken corn

Make Breaded Mushrooms

Fried breaded 'shrooms!

Mushrooms are always a tasty treat, and they are gobbled up readily when breaded and fried for an appetizer. If you're not already acquainted with frying mushrooms, you need to learn. It is the frying that allows the breading to get to that crispy, golden brown texture that we love to crunch into. You'll probably need to practice to get it right, but once you get it down, you'll be breading every mushroom you see and dunking them in that hot vat of oil.

Instructions

Combining the ingredients, frying, and eating!

1. Heating the oil. Pour the vegetable oil into your fryer or large pot and heat to a temperature of 375 degrees. This is normally a high setting on a fryer, and if you are using a pot, then use a thermometer to check the temperature. Make sure you clean your mushrooms before you begin the cooking process.

2. Combing the ingredients. As the oil heats, combine 2 cups of flour, 1/2 tablespoon of baking powder, 1 tablespoon of paprika, and salt and pepper to taste. If you prefer, use a store bought breading flour.

3. Dunk and cover. Take each mushroom and coat with flour, then submerge in 1 cup of buttermilk until covered, and then coat again with the flower mixture. Do this until you have a group of about 6 mushrooms ready at a time.

4. When you have a group ready for the heated oil, lower them down into the oil with a "spider" or webbed spoon. This will prevent the oil from splashing up and burning you, as well as making a real mess. Also, do not cook more than 6 or so mushrooms at a time, as this will lower the temperature of the oil too much for effective cooking.

5. Checking the cooking time. You'll need to check on your mushrooms frequently, make sure all of the surface area of each mushroom is coated with oil so that the flour/breading cooks. Total cooking time shouldn't be more than 5 or 6 minutes, although cut the first few mushrooms open to double check since every fryer can be a little be different. Once you know the exact time to use, make sure you use the same number of mushrooms every time.

Tags: cooking time, each mushroom, have group, make sure, more than, your mushrooms

Stock A Vegan Kitchen

If you have been cooking for awhile, you likely already have many of the basics needed to stock a vegan kitchen. However, changing from an omnivorous or lacto-ovo vegetarian diet to a vegan diet requires some additions to your kitchen essentials. Read on to learn stock a vegan kitchen.

Instructions

Stock the Kitchen With Food

1. Visit the bulk aisle to stock up on grains and beans or legumes. Try out different varieties of grains, such as quinoa and amaranth, and experiment with new legumes, such as the quick-cooking red lentil. Nutritional yeast and vegan sweeteners are also in the bulk aisle.

2. Buy fresh, local and seasonal produce often, and buy organic when you can. If possible, join a CSA (community-supported agriculture) or shop at a local farmers' market. Eating locally and seasonally ensures that you get the freshest, most nutritious produce for your vegan kitchen.

3. Know what dried foods are good to have on hand. Dried hot peppers, mushrooms and a variety of seaweeds last for months in your kitchen pantry.

4. Stock up on condiments. Invest in a variety of vinegars, a high-quality mustard, tamari, tahini, other nut or seed butters, vegan mayonnaise and hot sauce if it suits your taste.

5. Find your preferred sources of protein. Taste tofu, tempeh and seitan for concentrated protein, or select your favorite beans, either dried or canned, as a protein source for those days when you crave protein.

6. Choose vegan dairy replacements. You can find soy, rice and almond milk at most larger grocery stores, or you can make your own milk by blending nuts and water together, straining the liquid and seasoning it to your liking. Additionally, there are a variety of non-hydrogenated margarines on the market and there are a few vegan cheeses and yogurts.

7. Purchase "faux" products if they increase your enjoyment. Faux deli meat slices or loafs can help you put together a quick sandwich, and you can find more complete meals, including a Thanksgiving "Tofurkey," in the freezer section of your natural foods store.

8. Read labels carefully as you shop. Look for obvious ingredients like cream, whey, eggs, milk and butter. Some foods have hidden animal ingredients, such as mono- and diglycerides, which can be derived from vegetable or animal sources. Many products are labeled as vegan, so look for that as well.

Equip the Kitchen

9. Purchase a professional set of ergonomic knives. The best vegan cooking features vegetables, and you must do a lot of basic chopping. Find a knife set that is comfortable to hold so the chopping doesn't get uncomfortable.

10. Get cutting boards of various sizes and for different purposes. It is helpful to have one cutting board dedicated to onions, garlic and other savory or spicy ingredients, and another dedicated to sweet ingredients and dough.

11. Buy a mandoline slicer. With a mandoline, you can create small sticks or shreds of vegetables, "French fry" shapes and thin slices. Though somewhat of a luxury, a mandoline makes your vegetable cutting go faster and helps you create a beautiful presentation.

12. Invest in a high-end blender and a food processor. A blender is a necessity for making smooth sauces and nut milks, and a food processor can help speed up your overall preparation.

13. Add a high-end juicer to your kitchen. Fresh juices are excellent additions to a healthy diet and can also make nutritious soup stocks. High-end juicers can also homogenize ingredients to create sorbet or dough.

14. Collect additional utensils that match your cooking style. A citrus juicer, garlic press, ginger grater and other smaller utensils can make vegan cooking easier.

Tags: your kitchen, bulk aisle, food processor, vegan cooking, vegan kitchen

Spanish Restaurants On Long Island New York

Several great Spanish restaurants are centrally located on Long Island.

Many different types of Spanish restaurants are available on Long Island, New York, including establishments which specialize in traditional Spanish cuisine, and those that mix Spanish flavors with other ethnic specialties to create fusion dishes. Several popular and centrally located Spanish restaurants can be found within minutes from central transportation hubs like the Long Island Railroad and are near major highways.

Viva la Vida

Viva la Vida is a Spanish and Mexican restaurant located in Oakdale on Montauk Highway. It offers an extensive menu with both popular Spanish and Mexican dishes, as well as a full tapas menu for those who are looking to experiment with traditional Spanish appetizers. Happy hour specials on drinks and appetizers are available Monday through Friday from 3 to 7 p.m. Homemade sangria and margaritas are always popular specials. Lunch and dinner are served and major credit cards are accepted.

Viva la Vida

1611 Montauk Hwy

Oakdale, NY 11769

631-589-2300

www.viva-la-vida.com

Costa de Espana

Costa de Espana is a tapas bar and restaurant specializing in Spanish and Galician seafood dishes. Located in Port Jefferson, they are located in the heart of the village, just a short walk from the Bridgeport Ferry. They offer a wide variety of Spanish tapas and a dinner menu with a long list of seafood, veal, pork and chicken dishes. Costa de Espana can host private parties or organize a private Spanish wine and food tasting. All major credit cards are accepted.

Costa de Espana

9 Trader's Cove

Port Jefferson, NY 11777

631-331-5363

www.costadeespana.com

Cafe Havana

Cafe Havana, located in Smithtown on Jericho Turnpike, offers Spanish dishes with Cuban, Caribbean and Puerto Rican influences. They have a diverse menu with several unique offerings, including the Caribbean dish Mofongo, made with fried green plantains. Special events, such as mambo, salsa and Latin jazz nights, are hosted on Wednesday and Friday evenings. Major credit cards are accepted.

Cafe Havana

944 West Jericho Turnpike

Smithtown, NY 11787

631-670-6277

www.cafehavanali.com

Cafe Buenos Aires

Cafe Buenos Aires, located in the heart of Huntington on Wall Street, is an Argentinian restaurant serving many popular Spanish dishes. A tapas menu and a full lunch and dinner menu with authentic specialties such as paella and empanadas are available. Cafe Buenos Aires specializes in seafood and steak dishes, and offers a wine list with many reasonably priced Argentinian wines. All major credit cards are accepted.

Cafe Buenos Aires

23 Wall Street

Huntington, NY 11743

631-603-3600‎

www.cafebuenosaires.net

Tags: Buenos Aires, Cafe Buenos, Cafe Buenos Aires, cards accepted, Costa Espana, credit cards

Cook Crab Meat

Cooked Crab Meat

Crab is one of the few foods you can easily get anywhere in the world. With crabs inhabiting most of the world, and coming in sizes of just millimeters to 4 meters (Japanese Spider Crab), it is not a hassle to come across crab meat. Cooking crab meat doesn't have to be a hassle either.

Instructions

Cook Crab Meat

1. Fill a pot with one inch of water. For larger crabs, make sure the water level is high enough to cover the entire body of the crab.

2. Add vinegar and salt to the water. You can vary the amount of salt. Or, if you want a sodium free meal, you can eliminate the salt all together. However, vinegar is an important ingrediant and must be added.

3. Bring water to a boil. Once water is boiling, immediately add the crab. Use a fork to adjust the placement of the crab. It is very important that the crab is submerged completely under water.

4. Let the crab steam for approximately 25-30 minutes. You can prepare side items while you wait.

5. Remove crabs from boiling water and let them cool momentarily. The vinegar should have made the crabs easier to pick apart. Serve with your favorite side dish and enjoy.

Tags: Cook Crab, Cook Crab Meat, Crab Meat

Make Custardfilled Donuts

You can make your own custard-filled donuts at home.

The demand for donuts has increased so much since their inception that they are now available in almost every flavor imaginable. Although not a healthy food, they are still a favorite for breakfast, dessert or even just as as snack. The filled donut varieties add a twist to the original by containing a gooey center of either jelly or custard. Learning to make these custard-filled donuts at home will save you a trip to the donut shop.

Instructions

Cook the Donuts

1. Set a large bowl on a counter, and add the following ingredients: 1 cup of warm milk, 1/3 cup of water, 1 beaten egg, 3 tbsp. of melted butter, 3/4 cup sugar, 4 1/2 cups bread flour, 1 tsp. salt, 1 1/2 tsp. nutmeg and 1 tbsp. of active dry yeast.

2. Mix the ingredients with a spoon until they form a dough and stirring becomes difficult. You may want to use your hands to mix the dough together.

3. Place 1 to 2 tsp. of flour onto a cutting board, and place the dough on top of it. Let the dough sit for 10 minutes.

4. Roll the dough out into a flat layer that is 1/4-inch thick, using a rolling pin.

5. Cut out circles from the dough, using a 2 1/2-inch diameter cookie cutter or biscuit cutter. Allow the donuts to rise for 45 minutes.

6. Fill a deep fryer with vegetable oil in a deep fryer, heat to 375 degrees Fahrenheit and drop the donuts into the oil. Allow the donuts to cook for two to three minutes, turning them as necessary.

7. Remove the donuts from the oil, and place on a layer of paper towels to drain.

Cook the Custard Filling

8. Place a small saucepan on a stove burner turned to medium heat.

9. Place 1/4 cup of sugar, 3 tbsp. of cornstarch and 2 cups of milk into the pan. Stir the mixture with a spoon to prevent it from burning.

10. Crack three eggs, and separate out the yolks into a bowl. Lightly beat the yolks with a fork or a whisk, and add them to the saucepan.

11. Stir the ingredients in the saucepan constantly until they begin to boil.

12. Remove the pan from the stove burner, and turn off the stove. Add 1 tsp. of vanilla to the mixture, and cover the pan with a lid. Allow the pan to cool to room temperature, and then place it inside a refrigerator until it is cool.

Fill the Donuts

13. Open a pastry bag, and insert a plain icing tip into the center of the bag until it pokes out of the bottom hole.

14. Fold down the top of the bag, and use a spoon to fill the bag 3/4 full with the chilled custard filling.

15. Unfold the top ends of the bag, and twist them together to close the bag.

16. Insert the icing tip into the side of a donut, and push it in until it reaches the center.

17.Squeeze the pastry bag gently to insert approximately 2 tsp. of custard into the center of the donut. Pull the tip out of the donut, and repeat the process to fill any remaining donuts.

Tags: Allow donuts, custard-filled donuts, custard-filled donuts home, deep fryer, donuts home

Cook Chicken & Rice In The Oven

Wondering what to do with the chicken you've thawed for this evening? Wonder no more.

You can put aside the question of what to make for dinner tonight. Make a chicken and rice dish that is not only easy to prepare but also will be a combination of flavors your whole family will enjoy. Whether you are a veteran chef or a baking newbie, a chicken and rice recipe will meet your needs. The ingredients are basic and perfect if you need a quick dairy-free, gluten-free, or soy-free dinner. Prepare it exactly as is for a fail-safe meal, or if you're feeling adventurous, experiment by adding more exotic herbs and spices.

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Rinse the chicken breasts and pat dry with a paper towel. Set aside.

2. Chop the onion and garlic into thin slices. Combine them in a mixing bowl with 1 cup of rice, 1 can of tomatoes, 1 cup of chicken broth, and 1/2 cup of orange juice.

3. Stir in the spices. Add ½ tsp. of ground cumin, ¼ tsp. of salt, ¼ tsp. of pepper, and 1 cup of parsley. Once combined, transfer this mixture into a 9-by-13 inch baking dish.

4. Season the chicken breast with ¼ tsp. of salt and ¼ tsp. of pepper. Place the chicken in the same baking dish with the rice mixture, making sure there is not much rice piled underneath the chicken.

5. Cover the dish with foil and bake for about a half-hour. Check the temperature of the chicken with a meat thermometer; remove it from the oven when the temperature is above 170 degrees Fahrenheit. Leave the foil on the dish and let it cool for at least five minutes.

Tags: baking dish, chicken rice, degrees Fahrenheit, dish with, salt pepper

Make Glazed Dried Fruit

Make Glazed Dried Fruit

Making your own dried fruit is simple and healthy for you. When you add glaze to your dried fruit you have a snack that's not very healthy but sure is delicious. Adding glazed dried fruit to cakes and cookies can give deserts a better look and taste. Drying the fruit takes a little time but the glaze can be done quickly. Decorate your next cake with glazed dried fruit and give your family a tasty treat.

Instructions

Drying Fruit

1. Select fruit that are ripe but not over ripe and don't have any blemishes or bruises.

2. Preheat the oven to 150 degrees F. Get a cookie sheet and put a piece of parchment paper on it. Waxed paper can be used instead of parchment paper.

3. Wash the fruit in cold water and then pat dry with some paper towels. Next, slice the fruit up making sure that the pieces are about the same size. This will help all the fruit to dry at the same pace.

4. Place the sliced fruit on the prepared cookie sheet. The fruit should be in a single layer without touching each other.

5. Put the sheet of fruit in the oven and open the door just a little. Leave in the oven between 10 and 12 hours. The fruit will be finished drying when it's chewy but not crunchy or squishy. Take out of the oven and let cool completely.

Glazing Dried Fruit

6. Get a large pot and fill it half way with ice and water. This will help to cool down the glaze when it's done cooking. Sit the pot with ice water in the sink. Also, place a piece of parchment paper on a cookie sheet or flat baking pan.

7. Add the water and sugar to a medium sauce pan and cook on the stove at medium heat. Stir until the sugar is dissolved. Add the corn syrup to the sugar water and stir together.

8. Cook the glaze for 15 minutes, stirring occasionally. Take the pan off the burner and carefully sit in the pot of ice water. You don't want any of the water in your glaze.

9. Take the pan of glaze out of the ice water after 4 or 5 minutes. Use the paint brush to coat both sides of the dried fruit. You can also use tongs to hold on to the fruit and then dip it into the glaze. Set the glazed fruit on the cookie sheet and wait until the glaze dries before eating.

Tags: cookie sheet, dried fruit, parchment paper, Glazed Dried Fruit, glazed dried fruit

Make Chilaquiles With Red Sauce

These make a great breakfast or light dinner meal. Serves six.

Instructions

Making the Sauce

1. Turn the oven on to broil and lay the tomatoes in an ovenproof casserole.

2. Place the tomatoes under the broiler and turn them every few minutes until they get black in spots.

3. Remove the tomatoes from the oven and reset the oven to 375 degrees F.

4. Peel and seed the tomatoes and put them along with the 2/3 of the sliced onion, garlic, chili and salt in a food processor.

5. Puree the tomato mixture.

6. Heat 1 tbsp. of the lard or oil in a small saucepan over medium-high heat.

7. Add the tomato puree to the hot oil while constantly stirring. Cook and stir for 4 minutes. The puree will get a slightly darker color to it.

8. Add the broth, then taste for seasoning.

9. Add extra salt if necessary, and keep warm.

Assembling the Dish

10. Heat the remaining oil in a small saute pan over high heat.

11. Stack six tortillas and cut into eight wedges like a pie.

12. Fry the tortilla pieces in the oil for 3 seconds each. The tortillas should be slightly flexible.

13. Cover the bottom of the casserole dish with some sauce and a single layer of the tortilla pieces.

14. Add some cheese and more sauce.

15. Repeat this process until you've used up all of the ingredients.

16. Bake for 20 minutes.

17.Garnish the chilaquiles with the crema mexicana and the remaining onion slices.

Tags: tortilla pieces

Cheesy Mash Recipe

Cheesy mash or mashed potatoes with cheese is a favorite side dish from many family gatherings. With many variations on the dish, it makes a wonderful canvas for adding in your own favorite toppings to make a signature dish. Be innovative when experimenting with cheeses, spices, and meats. Try some of these recipes to make a cheese mash that is sure to wow your party guests.

Make Cheesy Mash

Peel and dice 3 1/2 pounds of russet potatoes. Place into boiling water and cook for about 15 minutes or until they begin to fall apart. Heat two cups of half and half in a saute pan. Drain potatoes and mix with half and half. Add two cups of cheddar cheese or any cheese of your choosing. Salt and pepper the mixture before serving. With such an easy recipe, you can add your own personal tastes when it comes to types of potatoes and cheese.

Cheese

There are is a vast array of cheeses that you can use to make your cheesy mash. Many people tend to use cheddar and with over thirteen types to use it can be overwhelming to choose. Processed cheddar is great for its creamy texture, but flavor wise it can leave much to be desired. Double or single Gloucester adds a splash of sharp flavor. You can get both spice and cheddar flavor by using a flavored cheddar. Different flavors include chives, bacon, or garlic. Pick a creamy cheese such as Gruyere or Swiss. These cheeses are typically used in onion soup and fondue. Blue cheese is wonderful to use especially if you are serving steak. Stilton, Point Reyes, and Shropshire Blue have a remarkable flavor. Brie cheese can take a common cheesy mash and turn it into a gourmet feast. Find one that you love or use fun combinations like pepper jack and mozzarella. Even cream cheese will leave an impression on guests.

Toppings

Toppings or mix-ins are the best part of making cheesy mash. Let your imagination run wild. For meats, you can add bacon, ground meat, shrimp, pulled pork, or ham. Mix in vegetables like garlic, onions, roasted bell peppers, jalapenos, or leeks. Spices could include chili flakes, chives, dill, parsley, curry, or rosemary. Make it extra creamy with sour cream, gravy, or curry sauce. You can double bake your cheesy mash by mixing a batch and putting it in the oven at 350 F for 30 minutes. Create a crispy layer with bread crumbs,Parmesan, or fried onions. You and your family will love sharing a classic dish made in a way to reflect your family's tastes.

Tags: cheesy mash, cheesy mash, half half, potatoes with, your cheesy

Make Raw Potatoes Last

Keep your potatoes together and away from light for maximum freshness.

Potatoes have been a staple of diets around the world for generations. After harvest, potatoes continue using carbon dioxide and oxygen for breathing, meaning they must have access to fresh air, according to the University of Idaho Department of Agriculture. Making your raw potatoes last isn't difficult, but it does require proper storage and environment to prevent premature rotting and spoiling.

Instructions

1. Cut small holes into a cardboard box by twisting scissors into the sides. The holes promote the air circulation necessary for preserving raw potatoes. Stack the potatoes gently on top of each other. Cover the box with a lid to prevent small critters from enjoying your stash. Do not wash or skin the potatoes before storing.

2. Store the box in a cool, dark, humid location such as an unheated attic, a garage or a root cellar. The ideal average temperature is between 42 degrees and 55 degrees Fahrenheit with 80 percent humidity, according to the University of Idaho Department of Agriculture. Do not store your potatoes near onions; both will spoil due to a chemical reaction. Do not place them on the counter or by a window, exposing your potatoes to sunlight will turn them green.

3. Promote air circulation by repositioning the potatoes around the box every few weeks to expose each potato to fresh air--you should be able to store your potatoes for two to three months in the cool, dark and humid location. Wash and skin your stored potatoes before using them for cooking.

Tags: your potatoes, according University, according University Idaho, cool dark, cool dark humid, dark humid, dark humid location

Find British Food In The United States

Anyone from England who visits or stays in the United States for an extended period of time is likely to become very homesick without their favorite foods and brands! From Cadbury's Dairy Milk to jars of Marmite, it's hard to track down some of the most common British food at the local supermarket. If you're a visitor from England, or have moved to the United States and are craving Walker's crisps, here's find British food in the United States.

Instructions

1. Visit BritishDelights.com for one of the largest selections of British food (see Resources below). This company specializes in sending fresh food of the most common brands, and even provides thermal shipping on chocolate orders placed over the summer months--you're Cadbury's selection will arrive in perfect condition!

2. Stock up on British sweets at the British Food Shop (see Resources below). Here you'll find everything from Walker's Mincemeat tarts to Maynards Wine Gums! Other popular items include Colmans Classic Mint Sauce, the original Mars Bar, and a full range of John West canned fish.

3. Pick up Branston pickle from the British Home Market (see Resources below). This online shop carries Marks and Spencer teas, Indian herbs and spices, and plenty of Qualit Street candy to manage your sweet tooth. Don't forget the Bisto!

4. Round up salt and vinegar crisps from The British Supermarket. It's located in Orlando but ships your favorite treats nationwide. From Walker's crisps to cans of Ambrosio Rice Pudding, you'll find everything you need to stock that pantry with the basics. The store even carries Crawford's Bourbon Creams.

5. Pick up tea, gifts and a few treats from Taste of Britain by Post (see Resources below). You'll find toiletries, gifts, music and even a few tea cosies to round out your tea table! The store offers a wide selection of food and kitchen staples, along with Indian curry mixes and sweets. Pick up a bag of Twiglets and you'll be right back at home!

Tags: Resources below, United States, below This, British food, British Food, find everything

Make Crispy Rice Noodles For Lettuce Wraps

Lettuce wraps contain fresh ingredients such as chicken, vegetables or fruit served on a large piece of fresh lettuce. Make crispy noodles at home with rice noodles purchased from the supermarket to add to lettuce wraps. The noodles cook quickly and you can prepare them after you assemble the lettuce wrap or you can make them ahead of time. The crispy noodles give the lettuce wrap a crunchy texture. Serve the lettuce wraps as a main course meal, party food or appetizer.

Instructions

1. Pull the dried rice noodles apart to separate them into sections. Cut the dried noodles into 4 to 5 inch lengths.

2. Pour 3/4 cup of canola oil into a wok. Place the wok over medium-high heat to warm the oil for one minute.

3. Test the oil to ensure that it is hot enough for the noodles. Insert the ends of two to three long noodle strands into the oil. If the oil is hot enough, the ends of the noodles will become puffy.

4. Drop the noodles into the hot oil in batches. Flip the noodles with tongs and then remove them. The noodles only need to cook for five to 10 seconds. Remove the noodles once they expand and turn white.

5. Place the crispy noodles onto paper towels to remove the excess oil. Sprinkle salt over the noodles if you desire.

Tags: crispy noodles, lettuce wrap, noodles into, rice noodles

Make Glass Clay

Glass clay set in sterling silver. Copyright GeltDesigns. All rights reserved.

Pate de verre means "paste of glass." Glass clay is a modern way of creating pate de verre jewelry and small sculptures. This tutorial will explain make your own glass clay.

Instructions

1. Mix the CMC solution or purchase some Liquid Stringer Medium. To mix the CMC, fill a pint jar with very hot water. Add 4 tablespoons of CMC powder . Mix. Place the jar in the microwave a minute or two, but make sure the CMC solution does not boil over. Remove the CMC mixture and allow it to sit loosely covered for 24 to 72 hours or until your CMC is very viscous and has few lumps.

2. Create the base of the clay. Mix 50 grams (or 5 parts) glass powder frit, 10 grams (1 part) Ferro Flux 3269 with 30 grams CMC.

3. Add .5 grams glycerine and a small drop of any other plasticizers of your choice. Mix thoroughly until the glass clay reaches a texture you like. Adding plasticizers is optional, but adding a plasticizer will create a glass clay that is easier to use and feels like modeling clay.

4. Test the mixture. Remove enough glass clay to create a one inch ball of glass clay. Roll the glass clay ball in your hand. If the glass clay crumbles or seems dry, then add more CMC until the glass clay is a more pleasing texture. If the glass clay does not seem to hold its shape, then add more glass powder frit to the glass clay.

Tags: glass clay, glass clay, Glass clay, glass powder, glass powder frit, powder frit

Make Crepes Suzette

Crepes suzette is an all-time classic dessert: crepes are folded into quarters and sauteed in a sweet orange-butter sauce that's been flambeed with orange brandy. Crepes suzette are fun to make, fun to watch, and even better to eat. This recipe serves about 4. You'll need one recipe of basic crepes (see related eHow).

Instructions

1. Soften the cream cheese and spread a very thin layer over one side of each crepe. Fold the crepes in half, then fold in half again to form triangles (see tips).

2. Use a citrus zester to shave about a tablespoon of orange zest from the orange, with no white pith. Mince the zest very finely. Cut the orange in half.

3. Heat a saute pan over low heat and add the butter, sugar and orange zest.

4. When the butter melts, stir in the orange marmalade.

5. Squeeze the juice from one half of the orange into the pan. Spoon out any seeds that fall in.

6. Bring the mixture to a boil, then carefully add the Grand Marnier. Tilt the pan so the vapors ignite, or use a lighter or small flame to ignite it.

7. When flames die down, simmer for about a minute or two until a syrup forms. Stir occasionally.

8. Add the crepes to the pan, but don't crowd them.

9. Turn each crepe triangle to coat both sides with some sauce, then transfer to serving plates. Top each plate with vanilla ice cream and spoon over any remaining sauce.

Tags: Crepes suzette, each crepe, orange zest

Make A Fried Fish Sandwich

A fried fish sandwich is one of those lunch items that never seems to taste as good at home as it does in your favorite restaurant, but not anymore. If you would like to create a restaurant-quality fried fish sandwich from the comforts of your own kitchen, a few tips can get your started. Better yet, you can get that fried fish taste without the heavy oils.

Instructions

1. Coat the fish fillets with your favorite mustard. You can use plain, garden-variety mustard or add a gourmet touch and use dijon. The amount of mustard you use is up to personal taste, applying a light coat or a healthy slather for a spicy fried fish sandwich.

2. Dip the mustard-coated fish fillets in bread crumbs seasoned with salt and pepper to taste. Make sure you use enough bread crumbs to thoroughly coat the fish. Arrange the fillets on a greased baking sheet and place them in an oven preheated to 400 degrees.

3. Bake the fish for about 10 minutes and then flip, baking for another 20 minutes. Cooking times may vary depending on your type of fish and the thickness of the fillet, so keep a close eye on the fish. Flip the fish when the underside is golden brown. The "fried" fish is done when the meat is light and flaky.

4. Place the hamburger buns face down on the oven's grill when you turn the fish, allowing them to toast lightly before removing them. Garnish the buns with tarter sauce, lettuce, tomato, onion or any other fresh goodies you like.

5. Remove the fried fish from the oven and place them onto the prepared buns. Serve your restaurant quality "fried" fish sandwiches and enjoy.

Tags: fried fish, fish sandwich, fried fish sandwich, bread crumbs, fish fillets, place them

Types Of Mexican Homes

Many Mexican homes are made out of stucco.

If you've ever traveled to Mexico, whether you went to a beach resort town or a modern urban area, you probably noticed the various types of Mexican homes, and saw that Mexican architecture has influenced many American homes. There are several different styles of Mexican homes, each with distinct characteristics, materials and colors.

Spanish Villas

Many Mexican homes are dramatically influenced by the Latin country's long history with Spain. These types of homes are also very popular in the U.S. White stucco walls and red tile roofs typically characterize the Spanish villa style. These homes typically have several arched and rounded windows, and their doors are usually wooden. Most of them have interior tile floors and utilize dark blue tile in the bathrooms and kitchens. Some of these types of homes have interior, tiled courtyards with elaborate gardens and fountains.

Mission Style

Mission-style homes, inspired by 18th century Spanish church architecture, are found throughout Mexico as well as in Florida, Arizona, California, Nevada, New Mexico and Texas. Some telltale markings of these types of homes are their parapets, bell towers and dormers. They typically have stone or stucco walls, red tile roofs and arched ceilings and walkways. They often feature elaborate interior designs using bright colors like reds, blues and yellows.

Modern Adobe

Many of Mexico's large cities, such as Mexico City and Guadalajara, feature modern adobe houses in the downtown urban areas. This style is also found throughout the Caribbean region of Mexico, as well as in Santa Fe and Taos. The modern adobe style was influenced by Mexican Native American cultures, and modern versions usually have several levels of patios covered by wooden trellises. These homes are made from adobe or stucco, and have flat roofs and vigas that protrude from the exterior walls. Many of them have tile floors and brick or wooden ceilings. Abode homes are popular in hot climates because they typically have small windows and stay cool.

Hacienda Ranch

Hacienda ranch-style homes are found throughout Mexico and in the U.S. Southwest. These one-story houses are usually large and spread out over a large property. Traditional hacienda houses don't have an open layout; each room is separate from the others. They typically boast a large fireplace in the family room and separate dining and kitchen areas. Most of these types of homes feature tile floors, brick fireplaces and outdoor patios or courtyards.

Tags: Mexican homes, types homes, found throughout, tile floors, typically have, floors brick, found throughout Mexico