Bartending is a great career that will allow you the ability to make awesome money and interact with a unique clientele. If you are a student, then bartending will be a great way to still go to class and make a decent income. And if you are simply looking for job security, bartending will always be around – can’t get more secure then that.
Instructions
Becoming a Bartender
1. If you have never worked in the restaurant industry before, breaking into bartending can be slightly difficult. This is made easier by attending a bartending school. At a bartending school you will learn all the basics of bartending, as well as advanced techniques to mixing drinks. To start your search, go online and type in ‘Bartending School’ in your city, there will most likely be several to choose from.
2. Learn your state’s law about bartending. In most states, you must be 21 years of age to bartend. However, there are some states that will allow you to attend a bartending school as long as you are over the age of 18. Check your local law concerning bartending if you are under 21 years old.
3. To become a bartender, you need to have a certain mindset. Dealing with drunk, belligerent customers throughout your shift can become tiring. Also, understand that while bartending you must not only mix drinks, but also keep the bar clean, restock the shelves and do so with a great attitude. Bartending school will prepare you for this unique work environment so when you finally receive your first bartending job, you don’t run out of the bar/restaurant/club screaming your head off!
4. Make sure that the bartending school you choose offers a job placement service. This will save you tons of time and aggravation searching for a bartending job.
5. After you have graduated bartending school, buy several drink-mixing books, or find a great online resource, to keep up on the current drink names and mixes.
Tags: bartending school, bartending school, bartending will, school will, that will, that will allow, will allow
Stevia comes from the same family as marigold and lettuce. In addition to providing intense sweetness without calories, the plant is heat-stable to 392 degrees, which means you can cook and bake with it. Experiment with stevia wherever you would normally use sugar and discover why people have used this herb for centuries as a sweetener and flavor enhancer. Read on to learn more.
Instructions
1. Understand that a little goes a long way. Like some artificial sweeteners, stevia has an extremely concentrated sweetness and too much imparts a bitter flavor. One half tsp. of stevia extract provides the same sweetening power as a cup of sugar.
2. Look for stevia blends, which combine stevia powder with a filler to make measuring easier. You can use the blends in the same amount as you would sugar. Manufacturers commonly add maltodextrin, which has no nutritional value or sweetening power.
3. Use stevia to replace only half the sugar called for in baking recipes. Besides providing sweetness, sugar has other benefits in the baking process such as providing desirable browning and a chewy texture.
4. Bake quick breads instead of yeast-risen breads with stevia. Stevia doesn't provide the nutrients that activate yeasts, so yeast breads prepared with stevia don't rise properly.
5. Add the whole stevia leaf to coffee, tea or other beverages in place of sugar. You can use fresh leaves or you can add dried stevia leaves to your favorite loose-leaf tea.
6. Make your own soft drinks by adding stevia extract to soda water and your choice of flavor enhancer. You can approximate lemon-lime soda by adding a citrus twist or add some julienne-cut ginger to a pitcher for homemade ginger ale.
Tags: flavor enhancer, stevia extract, sweetening power, with stevia
Sanyo rice cookers take the guesswork out of cooking rice. For many who have attempted to cook rice, the result is usually an undercooked, crunchy rice or an overcooked, mushy rice, neither of which is a desirable result. With a Sanyo rice cooker, you simply add the ingredients, set the timer, and it does all the work for you.
Cooking
Measurement is the most important step in cooking rice. Sanyo provides a measuring cup; fill it level with the top of the cup. Measure water accurately, according to selected menu setting. Excess water may boil over; too little water will result in undercooked rice. Place the inner pot into Sanyo unit and close both lids. Select the "menu" option and choose the appropriate setting for the type of rice you plan to cook: white/rinse free, sprouted, quick, porridge or brown rice. Press the "Cook/Reheat" button and walk away while your rice cooks. The display panel will count down the remaining cook time. Stir before serving and enjoy.
Warming
Your Sanyo rice cooker comes with a "Keep Warm" mode, which will keep your rice warm for up to 12 hours. Do not keep rice warm for longer than 12 hours because it may develop an odor, turn yellow or dry out. Sanyo guidelines warn against keeping mixed rice, bi bim bab, brown rice, sweet rice or sprouted brown rice warm, as they may begin to deteriorate or develop an odor.
Reheating
The convenient inner pot of a Sanyo rice cooker allows you to remove it from the cooker and place it directly on the table or in the refrigerator for storing. Sanyo rice cookers have a reheat feature that allows you to take the inner pot from the refrigerator, place it back in the cooker and reheat the rice within minutes. Simply stir the rice so that it is level, press the cook/reheat button and stir the rice again when reheating is completed. If your rice is dry, you will need to add water to preference to soften it.
Timer Cooking
You can actually pre-set a cook time for your Sanyo rice cooker to ensure it is ready when you plan to serve it. You can prepare the ingredients in the rice cooker before you leave in the morning, set a start time and the rice will begin cooking at the predetermined time. Remember, the timer cannot be set if the "keep warm" lamp is let, so make sure it is set to "off."
Tags: rice cooker, Sanyo rice, Sanyo rice cooker, brown rice, rice warm, your rice, cook time
Corn-on-the-cob is available fresh only during summer months, with some exceptions in the state of Florida. It is a vegetable rich in nutrients such as vitamin A, magnesium and potassium. Once corn is picked, the sugars start to convert to starches. Many people choose to freeze corn-on-the-cob because it lasts up to six months in the freezer. Since some sweetness may be lost in the freezing process, corn-on-the-cob may need to be sweetened again once cooked.
Instructions
1. Fill a large pot with cold water. Add 1/4 to 1/2 cup of sugar. Stir the sugar.
2. Place your frozen corn-on-the-cob into the pot of cold water and sugar. Only cold water should be used with frozen corn.
3. Heat the corn-on-the-cob on high heat. Bring the water to a boil.
4. Boil the corn-on-the-cob for two minutes. Remove the corn from the heat source. Allow your corn-on-the-cob to sit for 10 minutes in the hot sugar water.
5. Serve by pulling the corn-on-the-cob out of the hot water with tongs. The corn can sit in the water until it is ready to eat, so the corn becomes sweeter from the dissolved sugar.
Tags: cold water, cold water sugar, corn-on-the-cob minutes, during summer, during summer months, summer months, water sugar
Use carrots as an inspiration for a fun Halloween costume.
Dress as a carrot to express your creativity on Halloween. You have several options for create your carrot costume, starting with an orange sweatsuit or a bodysuit as the base of your costume. You can pair up with a partner who has a pea costume for a fun pea-and-carrot tandem, or just go it alone.
Instructions
1. Dress in a bright orange sweatsuit, including sweatpants and an oversized sweatshirt. Wear bright orange socks. Cut a large carrot shape from a piece of orange felt using scissors and attach it to the front of your sweatshirt with rubber cement, which will hold better than regular glue on felt. Buy the orange felt at a fabric store.
2. Make green makeup by blending 3 tablespoons of cornstarch, 1 1/2 tablespoons of solid cooking shortening and 10 to 12 drops of green food coloring in a bowl. Apply the green makeup to your face using your fingers or cotton balls, to portray the green leafy part of the carrot. Use orange food coloring instead of green as an alternative, if you want to paint your face orange and leave the green for your hat.
3. Top off the carrot costume with a green hat. Cut out a piece of green felt, about 1 foot by 3 feet. Fold it into a cone around your head. Staple it at the rear. Buy the green felt at a fabric store.
4. Bend 10 green pipe cleaners into random positions. Attach the pipe cleaners to your hat using rubber cement, so they look like sprouts shooting out from the top of the carrot. Buy the pipe cleaners at a craft store or fabric store.
5. Fill a plastic carboy that includes a spigot and tubing with carrot juice. Buy the carboy, a type of container that holds liquid, at a home-brewing supply shop or a winemaking supply store. Hide the carboy inside your sweatsuit, running the tubing through your sleeve so that the spigot is in your hand. Walk around dispensing carrot juice from it.
Spanish conquistadors brought cacao to Europe from Mexico in the early 16th century.
Spanish is the primary spoken language in more than 21 countries. Despite a common language, each country has its own distinct cuisine that incorporates both local and adopted ingredients. Many foods--including the cacao bean, corn, potatoes, tomatoes, pineapples, vanilla and chili peppers--were brought to Europe by Spanish conquistadors. In exchange, Europeans introduced rice, horses and livestock.
Mexican Cuisine
Corn is a staple of Mexican cuisine.
The staples of Mexican cuisine include corn and beans, but Mexico also gave the world chocolate, tomatillos, chipotle and vanilla. Corn tortillas have been the bread of Mexico for thousands of years and remain the base of many Mexican dishes, including tacos and burritos. Beans are often served as a paste or refried and topped with cheese. Tamales, another common dish, are corn husks filled with corn, beef, pork or chicken and steamed. Chocolate--cacao ground with sugar and cinnamon--is a key ingredient in the sauce called mole poblano, in addition to dried chili pepper, ground nuts and charred avocado leaves. Mexican food is widely available in the United States.
Spanish Cuisine
Paella is a classic Spanish dish.
Many Spanish dishes incorporate seafood from the waters surrounding the country, and also reflect the culinary and agricultural influences of the Muslims who ruled most of the Iberian Peninsula for nearly 800 years. In many seaside towns and cities, fresh seafood--including octopus, shrimp and squid--is grilled ("a la plancha") and served immediately. Paella is a quintessential Spanish dish that includes a variety of both seafood and rice, a crop introduced by the Muslims. Variations of paella can incorporate a variety of meats and vegetables. The tortilla, which is made with egg and potato and often onion, is another common dish. The ingredients are mixed and cooked together to create a giant omelet. Locally cured ham is a frequent addition to many Spanish dishes, as are almonds.
Andean Cuisine
Hundreds of potato varieties were first developed by the Incas.
Many Andean dishes originated among the pre-European cultures that inhabited the region that today is part of Andean states like Venezuela, Ecuador, Peru and Bolivia. The meat staple of ancient Andean cultures was cuy, or guinea pig. Cuy is still grilled or fried whole and served as an entree with rice or potatoes. Cuy is commonly sold in markets throughout the region, and the organs and entrails are added to soups and stews. Potatoes are an additional staple of the Andean diet and are often boiled or grilled and covered in cheese, hot pepper sauce or a local herb called huacatay.
Chilean and Argentine Cuisine
Argentina consumes more beef per capita than any other nation
Beef is the dominant ingredient of Chilean and Argentine cuisine. This is especially true in Argentina, a country that consumes more beef per capita than any other and is the world's third-largest exporter of the product. In both Chile and Argentina, the asado is an ubiquitous dish. Different kinds of meat are cooked together over an open flame or on a grill and served in a sequence determined by the chef. Animals can also be skewered and roasted whole with their organs exposed. Asados are typically served with simple salad, bread and grilled vegetables. In Chile, a popular asado condiment is pebre, made with garlic, peppers and local herbs. In addition to the asado, Chilean cuisine incorporates much seafood, and many Argentine dishes reflect Italian, French and Spanish influences.
Tags: another common, another common dish, beef capita, beef capita than, capita than, capita than other, Chilean Argentine
Even a basic, no frills macaroni salad dresses up an ordinary sandwich or goes great with a barbecue meal. Spice up your old recipe with a dash of a salad seasoning blend that contains paprika and pepper. You can also get creative in add in any number of extras: shredded cheese, chopped carrots, ham, olives, pimentos, onions, sweet peppers or even jalapenos. Make sure to add plenty of mayonnaise so the salad stays moist. If you keep the salad chilled for a few hours or overnight before serving, you may need to add a little more mayo to freshen it up.
Instructions
1. Fill a large pot halfway with water and place over high heat. When the water shows the beginning signs of a boil, add 3 cups of uncooked elbow macaroni. Boil until tender, being careful to prevent the noodles from getting mushy.
2. Remove the macaroni from the heat and use a colander to drain the water.
3. Pour the macaroni into a large bowl. Add the mayonnaise, seasonings and any other desired ingredients. Mix well. Sprinkle a small amount of salad seasoning over the top of the macaroni salad for appearance and extra flavor. Cover and chill about 1 hour. Serve.
Shrimp is a popular seafood that is high in calcium, protein and iodine, as well as healthy cholesterol. Smoking seafood is one of the most traditional means of preserving these highly perishable foods. The taste of the smoke adds flavor to shrimp while the low heat of the cooking maintains the moisture in the meat. Smoking suits a variety of marinades placed on the shrimp.
Instructions
1. Rinse the shrimp thoroughly under running water.
2. Dry the shrimp thoroughly on the paper towels.
3. Place the shrimp in the container and pour the marinade all over them. Cover them evenly by tossing them in the container.
4. Marinade the shrimp for 24 hours.
5. Turn on the smoker to 200 degrees Fahrenheit. Place the wood chips in the smoker's designated area.
6. Place the shrimp evenly on the smoker, one shrimp deep, not touching each other.
7. Smoke for 30 minutes, cutting a shrimp open to see if it is done. Remove them as soon as they are cooked.
Tags: adds flavor, Place shrimp, shrimp thoroughly
Creating a foam fish costume can be fun for Halloween, the next aquarium expo or a special event at the seafood restaurant. Whatever the reason, some soft foam sheets and craft paint can give you the semi-realistic look you want. Craft one foam fish costume or make many and get your friends to join the school.
Instructions
Make a Foam Fish Costume
1. Lay out the two sheets of 1-inch foam on the ground or other large, flat surface. The foam sheets are designed for upholstery or beds and you can buy them in craft stores or some home supply stores. Cut the foam into 4-foot lengths. Use a marker or fabric pen to draw a large oval shape on the foam. The oval should be about 3 feet long, and end about 1 foot from the end of the foam. This will be the body of the fish. Draw diagonal lines from the corners of the foam sheet in to meet up with the oval to make a tail for your fish.
2. Cut out each basic fish shape from the foam pieces. Straighten the edges of the triangular pieces you cut out when forming the tail. These will form the fins. Cut another tapered triangle piece for the dorsal (back) fin of the fish. Cut a notch out of the head end of the fish to serve as its mouth. From the excess foam removed in the beginning, cut a diamond-shaped piece that is broad enough in the center to fit over your shoulders. Cut a hole in the middle of this piece for your head to fit through.
3. Paint all parts of the fish before assembly. Use a large paintbrush and non-toxic water-based craft paint, or spray paints, to paint the foam sheets whatever color you want your foam fish costume to be. After this dries, you can add gentle U-shapes to indicate scales, stripes on the tail and fins, and facial features including round eyes and gills.
4. Cut a long length of the thick thread and put it on the upholstery needle. Knot one end and begin at the inside of the foam sheet for your fish costume. First sew the shoulder foam piece to both sides of the fish costume body. Then continue sewing the fish head and tail parts together. Sew the bottom of the fish costume only at the front and the tail section. Leave plenty of open space to make walking easier. Cut slits in the sides of the fish costume for your arms to poke out.
5. Position each of the fish's fins on the side of the foam fish costume directly above the arm holes and sew them on. Sew the bottom parts of the top fin to the shoulder piece of foam on either side of the head hole. Join the two top fin pieces above the head and sew together, forming a type of open hood. Your foam fish costume is now complete.
Tags: fish costume, foam fish, foam fish costume, foam sheets, craft paint
The Mexican culture is greatly influenced by the Spanish and Mayan civilization. At one point the elaborate Mexican clothing style differentiated people of various tribes and their social status. The traditional costumes worn by Mexicans reflect their cultural, regional and religious customs. The Mexican clothing is strikingly vivid, colorful, beautiful and practical, and is still commonly seen in the rural areas and on special occasions. Urban Mexicans, however, wear modern clothing like jeans, T-shirts and sneakers, which is very similar to what is worn in the United States.
Serape and Sombra
Traditional Mexican attire for men includes European-styled trousers and shirts that are worn with a "serape." The serape is a large woolen blanket-like cape or poncho and comes in bold colors with fringed edges. The "sombra," which is a wide-brimmed hat, is worn for protection from the sun.
Charro
The "charro" is another traditional attire worn by Mexican charros or horsemen. This is a tight suit made using brightly colored fabrics with heavy embellishment on the outer sides of the pants. The tight suit is accompanied with a white shirt, trousers and the sombrero.
Huipil, Quechquemiti and Rebozo
Traditional Mexican attire for women include the "huipil," which is a colorful, sleeveless tunic.This Mexican peasant blouse made using cotton, wool or linen is known for its beautiful embroidery and is worn with a skirt, "quechquemiti" and "rebozo." The quechquemiti is a colorful rectangular clothing with an opening in the middle for the head. The shoulder cape or poncho is worn over the huipil for warmth and as an embellishment as it is beautifully embroided. The rebozo is a long, rectangular and colorful shawl that varies in size and is made using cotton, silk or wool. This piece of clothing is used as a scarf for warmth or to carry things or children.
Puebla
The traditional attire commonly worn by women in the countryside is a "puebla," which looks like a long blouse with short sleeves. The puebla is loosely fitted and is also known as a "Boho" dress.
Mexican Folk Dance Dress
The Mexican folk dance dress worn by women is a ruffled dress that includes enough fabric to make six regular dresses. While dancing, the women hold up the sides of the dress and move their hands quickly. This outfit is still used by folk dancers in performances and during carnivals.
Tags: made using, cape poncho, made using cotton, Mexican attire, tight suit, traditional attire
Hoisin sauce placed into lettuce makes a flavorful appetizer.
When shrimp is blended with the sweet tanginess of hoisin sauce, you get a marriage made in heaven. Then, when you add the mandatory garlic, ginger and chile paste to this Chinese dish, the final result is an explosion on your taste buds. In this dish, zucchini and sherry make the taste even more complex. This dish is easy to make once the ingredients are assembled.
Instructions
1. Cut the shrimp into small pieces and slice the zucchini into small slices.
2. Mix the hoisin sauce, rice wine, chile paste, rice wine, chicken broth, soy, sugar and salt in a small bowl. Mix well.
3. Heat the wok until it is hot. Add the olive oil and coat the entire cooking surface.
4. Put the garlic and ginger in the wok and cook for 15 seconds. Add the shrimp and cook until pink, which usually takes about a minute.
5. Add the zucchini and cook until soft. Add the hoisin sauce mixture, coating all of the shrimp and zucchini with it. Finally, add the sesame oil, cilantro and green onions. Give the ingredients a quick stir.
6. Put the hot mixture into the lettuce leaves and serve promptly.
Tags: hoisin sauce, chile paste, cook until, garlic ginger, into lettuce, into small
Fried spaghetti is a nice alternative to a pasta dish with heavy sauce. It cooks up quickly for an on-the-go meal, lunch, brunch or light dinner. Make fried spaghetti with regular or thin spaghetti or linguine, and add spices to suit your family's taste. Serve it as a side dish with chicken, pork or beef or with a salad. As an alternative, use leftover spaghetti with a sauce mixed in for a quick and nutritious meal. This recipe will serve two as a meal and four as a side dish.
Instructions
1. Cook the spaghetti according to package directions in a saucepan. Drain in a colander and place in a large bowl. For leftover spaghetti, this is not necessary.
2. Whisk together in a small mixing bowl the eggs, cheeses, salt, onion powder and pepper. Pour the mixture over the spaghetti and toss to coat well.
3. Pour the olive oil into a skillet over medium heat. Add the butter and let it melt into the oil. Mix the two around to cover the skillet surface.
4. Add the tossed spaghetti to the skillet and spread across the surface. Do not stir the spaghetti once it covers the surface of the pan, but let it fry on the bottom and heat through. Cook for 10 minutes over medium heat, until the bottom of the spaghetti is a golden brown.
5. Turn the skillet out onto a serving plate and cut into wedges.
6. Top with additional grated Parmesan cheese, if desired.
Tags: dish with, leftover spaghetti, Make fried spaghetti, medium heat, over medium, over medium heat
You don't have to live in France or Switzerland to make the nutty-flavored mountain cheese, Gruyere. But you will need space, time and patience.
Instructions
1. Pour milk into vat, cover and heat to 90 to 95 degrees F for 45 to 60 minutes on top of the stove.
2. Add cultures and then rennet to the heated milk to begin the curdling process.
3. Test the coagulant by one of the following three methods: pull the edge back from the wall of the vat; press your finger into the mixture for the proper stiffness; or split the curds with your fingers. It should be soft-set.
4. Whisk the mixture to warm the top.
5. Cut curds into 1-inch slices, both horizontally and vertically, wait five minutes and cut into smaller pieces. This process should continue for 10 minutes.
6. Mix curds to prevent whey from burning.
7. Scald mixture until it has a dry, stretchy texture.
8. Drain the whey from the mixture.
9. Put the solids that remain into a large cheesecloth bag and press to remove any remaining whey from the curds. This will compress the curds.
10. Transfer to the curds to a large, round big mold and place a weight on top of it for 18 to 24 hours, gradually adding more weight to the top. This will squeeze out additional whey while forcing the cheese to take the mold's shape.
11. Remove cheese from mold and dip it in a salt bath.
12. Store cheese in a climate-controlled room at 54 degrees Fahrenheit.
13. Rub the cheese with salt for two to three days, then let it set for five to 10 months so a rind can form to protect the cheese. The rind should be a dark pink color.
14. Use cheese as appetizer or in recipes as desired.
Once you make a simple herbal infused vinegar for salads and veggies, you can begin to experiment with different herbs, fruits and vinegars to make a wide variety of infusions for your favorite recipes. This simple vinegar can be combined with a touch of olive oil for a flavorful and healthy way to top a salad.
Instructions
1. Use a sterilized 16-oz. glass bottle or jar for making and storing your herbal infused vinegar. You can use a decorative bottle if you like, or simply recycle a jar or bottle you already have. Make sure that the bottle has a tight fitting metal lid.
2. Place the glass bottle or jar and it's lid in a pot of water and bring to a boil. Allow the jar to boil in the water for a few minutes and then turn off the heat. Allow the water to cool slightly and then carefully remove the jar and lid and leave upside-down to drain.
3. Set a funnel in the mouth of the bottle or jar and measure in the dried basil, dried oregano and dried thyme. Fill the jar to about 1 inch from the top with apple cider vinegar and seal tightly with the lid.
4. Allow your vinegar to infuse for about 2 weeks in a cool, dark location. After 2 weeks, strain the herbs from the vinegar several times with a fine piece of cheesecloth. Make sure that all of the equipment you use to strain the vinegar has been thoroughly sterilized.
5. Store your vinegar in the refrigerator for about 4 weeks to ensure flavor and quality. Mix equal parts of vinegar and olive oil to top salads, or simply splash on fresh or cooked vegetables.
Today's supermarkets often have a great selection of fresh herbs, but they're typically sold in bundles that are so large that they're hard to use before they spoil. But many varieties of fresh herbs can be easily kept alive in the refrigerator for weeks. Just make a little room in the fridge and follow these steps to start getting more mileage out of those large bundles of fresh herbs.
Instructions
1. First, select and set aside the herbs that have fairly long stems. This technique will only work with these types of herbs. Examples of long-stemmed herbs include dill, cilantro, parsley and basil.
2. Wash the herbs thoroughly and pat them dry with paper towels or dishtowels.
3. Fill a glass or jar with water. Arrange your herbs in one or more glasses or jars with the leaves above the water line and the cut stems down in the water.
4. Put the containers in the refrigerator and cover them loosely with a plastic grocery bag. A paper bag would also work as a cover, but zip-top bags and other less porous coverings should be avoided.
5. Check your herbs regularly and change the water about every three days. They should stay relatively fresh for at least three weeks.
The devil martini has a standard martini appearance and sweet taste, but the bitter lemon and high alcohol content make this a distinct concoction. The devil martini usually does not have ice in it; olives, onions, a cherry or a twist of lemon usually top off this beverage. Serve this alone or with a sweet or tart dessert to complement the drink like chocolate cake or lemon meringue pie.
Instructions
1. Place a handful of ice into a cocktail shaker. The ice will chill the drink when it's shaken.
2. Pour 1 ounce of Jack Daniels and 1 ounce of white rum into the cocktail glass.
3. Pour 1/2 ounce of triple sec over the ice Jack Daniels and rum in the shaker.
4. Add 3/4 ounce of fresh lemon juice to the shaker and close its cap.
5. Shake the mixture well for about 8 seconds. Shaking with ice will chill the drink.
6. Pour the mixture from the shaker into a martini glass.
7. Garnish the drink with a cherry, onion, olive or a lemon twist for decoration.
Tags: chill drink, devil martini, into cocktail, Jack Daniels, Pour ounce
Can and freeze salsa to be enjoyed months from now.
Salsa is a flavorful and colorful addition to many meals, as well as great way to preserve some of your garden-fresh goodness. But following proper canning steps now is essential to savoring the best salsa later. Virtually any salsa, including those with corn and black beans, can be frozen. Recipes that include cooked tomatoes and chiles, rather then those with uncooked, typically freeze better.
Instructions
1. Sanitize the jars using a dishwasher -- some have a sanitize setting. You can also use a couple of large pots. Simply set the jars in a pot of water with a teaspoon of bleach for every two cups of water and let them sit for about five minutes, then dunk them in cold water to rinse. Finally, place the jars in a large pot of hot water for several minutes.
2. Fill the jars with salsa using the funnel, leaving about 1/4-inch of space at the top. Run a wooden utensil through the salsa to remove any air bubbles. Tighten the lid and ring around the jar to completely seal the salsa. You can use store-bought or homemade salsa. However, salsa with cooked ingredients -- particularly those that emit liquid, like tomatoes and chiles -- yields the best results.
3. Place the jars in the canner with at least one or two inches of water on top of them. Keep the jars in a boiling water bath for 15 to 25 minutes. Bath time is relative to elevation; see U.S. Food and Drug Administration (FDA) recommendations for specifics.
4. Lift the jars out of the water and let them cool in a draft-free space overnight where they won't be bumped to allow the salsa to settle and prevent air bubbles. The rings can then be removed. Test the jars to be sure they're fully sealed; if the lid pops up, they're not.
5. Place the jars in the freezer.
Tags: water them, jars water, Place jars, those with, tomatoes chiles
The Chinese New Year celebration lasts for a few days, and cooking is an important part of the festivities. It is a time of renewal and starting over for the coming year. Much of the time is spent visiting the homes of family members, friends and colleagues to renew old friendships or forge new relationships. Banquets and elaborate dinners are prepared in advance to welcome in one of the most important periods in the Chinese lunar calendar.
Here I will offer some advice for preparing healthy Chinese New Year dishes.
Instructions
1. Include a healthy vegetable dish consisting of a variety of vegetables such as snow peas, Chinese cabbage, long beans and bok choy in your Chinese New Year dinner. Stir fry the ingredients in a wok using a little olive oil and adding slices of ginger or garlic for additional flavoring.
2. Present a meat dish as part of your Chinese New Year menu. Try to avoid oily or greasy meats, for example, duck or pork. It is better to have lean white meat dishes to help reduce cholesterol intake, and thus heart disease risk. A popular chinese meat dish is steamed chicken served with crushed ginger and onion sauce. Chinese cooks will usually slow cook the whole chicken in a steamer pot and chop the cooked meat into small, bite-size portions. To make the ginger and onion sauce, finely chop, then mix several large onions, cloves of garlic and spring onions in a bowl. Add several tablespoons of fine quality olive oil and leave it to stand overnight before serving.
3. Include seafood dishes as part of your New Year dinner or banquet. Chinese cooks prefer to pick their own fresh seafood at the local Chinese supermarkets on the day they plan to celebrate. The local Asian markets have a large variety of assorted seafood available, including shrimp and crab, which are favorite New Year dishes. It is healthiest to steam or stir fry the dishes. Tomato king prawns and steamed crab with ginger are perennial Chinese New Year favorites. Steamed or baked fish are healthy, low calorie choices to also include in the menu.
4. Serve fruits alongside the main dishes, as decorative pieces and as desserts. Oranges are served at the end of a Chinese meal. It is easy to put together a Chinese fresh fruit salad and serve as a healthy dessert. Use popular Asian fruits such as lychees, mangoes and Myrica rubras.
Tags: Chinese Year, Chinese cooks, ginger onion, ginger onion sauce, meat dish
A single can of black beans can be the fastest way to a tasty, vegetarian meal that even meat eaters will enjoy. When you use canned beans, you save time, but be sure to rinse the beans before you use them or your black bean burgers will taste too salty. This recipe makes enough for four people, but it easily doubles if you need to make more.
Instructions
1. Open the can of black beans and pour it into the colander over the sink.
2. Drain the beans and run water over them to rinse as much of the salt off as possible. Pour the beans into a mixing bowl.
3. Mash the black beans with a fork.
4. Repeat steps one and two with the can of fiesta style corn.
5. Add the corn into the mashed black beans.
6. In a second bowl, mix 1 tsp. of garlic powder, 1 tsp. of onion powder, 1 tsp. of ground cumin and 1 egg.
7. Stir the egg and spice mixture into the black beans and corn. Mix thoroughly.
8. Mix 1/2 cup of bread crumbs into the black beans until the mixture comes together.
9. Spray the nonstick frying pan with the cooking spray and place it on the stove over medium high heat.
10. Wet your hands and divide the batter into four parts. Shape each part into a patty with your hands.
11. Immediately add each patty to the hot frying pan. You should be able to cook them two at a time, depending upon the size of your frying pan. Cook for 8 to 10 minutes per side until the burgers are thoroughly cooked.
12. Serve the patties on hamburger buns with tomato, lettuce, pickles, mustard, mayonnaise, or salsa if desired.
Tags: black beans, into black, into black beans, your hands
Bread machines give you the ability to produce high-quality breads with little effort. Homemade rye bread tends to rise poorly, due to its low gluten content. By adding bread flour, to increase the gluten content, and using a bread machine, you can easily enjoy the taste of homemade rye bread. If you prefer a darker rye bread, substitute whole wheat flour for half of the white flour.
Instructions
1. Place the ingredients in the bread pan. Add ingredients in the order suggested by the bread machine's instruction manual. All ingredients should be at room temperature prior to baking, according to the University of Kentucky.
2. Lower the bread pan into the bread machine. Program the bread machine for a basic bread and medium baking cycle. Start the bread machine and allow it to fully bake the rye bread. The machine will let the bread rise before baking it.
3. Remove the bread pan from the bread machine--wear oven mitts to do this. Turn the bread out of the pan and onto cooling racks or a counter top. Allow the bread to cool before serving.
African food is as diverse as its people and culture. Through trade and colonization, ideas and tastes have been introduced by various countries from Europe and the Middle East, and they have been blended with those of the locals.
Basic Characteristics
Throughout most of the continent, African food is heavily based in starch. Common African starches include sorghum, ground millet, cornmeal, potatoes, yams and rice. Stews are a popular form of preparation, often containing hot spices.
South Africa
South African food contains perhaps the greatest degree of international influence on the continent, namely the meat preparations of the English and the agriculture of the Dutch. In addition, a large Indian work force from England brought curries, spices and lentil dishes.
West Africa
Coastal parts of West Africa use seafood in stews and marinades, with other ingredients such as tomatoes, ginger and hot peppers. Tropical fruits such as coconuts, bananas and melons are popular.
East Africa
East Africa contains the largest amount of game resources. Oddly enough, however, meat is almost entirely absent from the diet there, and products such as blood and milk are more popular.
Other Regions
Northern Africa, a Muslim region that spans from Morocco to Egypt, borders the Mediterranean. Its food reflects that of other Mediterranean areas such as Greece and southern Italy. Ethiopia has a meat-based diet that mostly lacks foreign influence.
Tags: African food, East Africa, have been, West Africa
Marinating poultry, such as chicken or turkey, is a good way to improve its flavor and tenderness, plus it will help it last longer before cooking. Marinating poultry is easy and foolproof if you follow a few basic guidelines.
Instructions
1. Before you marinate the poultry, trim it so that it's ready to be cooked.
2. Remove the skin now if you don't intend to eat it. Although leaving the skin on will protect the meat during cooking, it also will prevent the marinade from reaching the meat.
3. Prepare your marinade according to its recipe. While you do so, check whether the recipe contains acid (such as lemon juice, wine or vinegar), salt or alcohol. All these ingredients will shorten the time food will marinate.
4. Use smaller pieces of meat if the marinade contains any of these. For example, pound chicken breasts flat before marinating. Smaller pieces allow more marinade to soak in in a shorter amount of time.
5. Place poultry and marinade in a nonreactive container; cover. Never use aluminum or cast iron to marinate in. Glass or ceramic works well, but the best container is a sealable plastic bag. These can be turned to allow the marinate to cover all surfaces and can be discarded after use.
6. Place the container in the refrigerator, on the bottom so that any drips don't contaminate other foods. Never marinate poultry unrefrigerated.
7. Discard the marinade when ready to cook. Never, under any circumstances, should you reuse a poultry marinade.
Lobsters may be delicious, but they don't give up their flavor without a fight. In order to penetrate the lobster's sturdy exoskeleton, you will need more than a decent hunger; you will also need some very sharp kitchen utensils and some elbow grease.
Instructions
1. Lay the lobster flat on the cutting board. Take a firm grip on the tail to steady the lobster. Position the tip of the knife blade in between the lobster's eyes, about an inch and a half back towards the tail. Keep the blade of the knife facing away from your gripping hand.
2. Drive the knife straight down through the head all the way to the cutting board. Force your way through the lobster's tough underbelly.
3. In one motion, cut down and through the head of the lobster. This step helps to kill the lobster quickly. Repeat in the opposite direction to cut through the rest of the body.
4. Your lobster should now be completely cut in half. With your fingers, remove the dark vein that runs the length of the lobster's tail. Afterwards, wash out the tail and vein.
5. Position the heel of your knife at the base of the bottom claw. With a single chopping motion, drive the heel of your knife into--but not all the way through--the claw. With the knife still inside, make a gentle twisting motion with the knife to open up the incision for eating.
6. Cut off the lobster's legs and then cut off the claws where they meet the body. From there, cut off the knuckles where they meet the claw to preserve the delicious knuckle meat.
Tags: claw With, cutting board, down through, down through head, heel your, heel your knife, they meet
The combination of succulent white chicken, fresh vegetables and wholesome almonds makes a mouthwatering entree that's heart-healthy when served over a bed of steamed green beans or rice. You can use your favorite flavors and vegetables to make almond chicken your signature dish.
Instructions
1. Cube fresh chicken and remove excess fat with a sharp knife. A good size for chicken cubes is between ? inch and 1 inch in diameter. Alternately, you can cut the chicken in long thin strips for quick cooking.
2. Prepare your vegetables by washing and cutting into bite-size pieces. You may use as many varieties as you like or just one. Try a combination of broccoli, julienne carrots, water chestnuts, sliced mushrooms, snow peas, bamboo shoots and brightly-colored pepper strips.
3. Combine the liquid with the cornstarch at a ratio of ? cup of liquid to 1 tbsp. of cornstarch for every 4 servings you are preparing. Stir and set aside.
4. Heat the oil in wok or skillet over medium-high heat. Test the oil to see if it is hot enough by dropping a small piece of chicken into the skillet. The chicken should immediately begin to sizzle. However, do not heat the oil so much that it smokes.
5. Put the almonds in the skillet first, stirring with a heat-safe spatula. The almonds will sizzle and plump up slightly. Continue stirring for a couple of minutes.
6. Add the fresh cubes of chicken to the skillet, stirring constantly until chicken browns nicely. As soon as the chicken is ready, add your vegetables and stir for another minute.
7. Pour in the liquid and bring the mixture to a simmer. At this point, you're ready to add your choice of seasonings before serving on a bed of cooked rice or green beans.
8. Experiment with popular flavors by adding a little honey if you like a sweetened taste and a combination of ginger, soy sauce, teriyaki flavoring or just salt and pepper to allow the natural taste of your almond chicken to shine.
Traditional Spanish cooking includes spices that are grown in the country as well as those introduced to Spain hundreds of years ago by traders and conquerors. There are a few spices that any Spanish kitchen should not be without, especially for some of the traditional dishes. Spices in Spanish cooking complement the taste of the meat or vegetables, and are generally not overpowering.
Paprika
Paprika is made from ground capsicum pepper and is used often in Spanish cooking. The most famous Spanish dish that uses paprika is chorizo. Paprika comes in many varieties, from sweet to spicy hot. Its color also varies, from brown to bright bold red. The peppers that are turned into paprika have a high vitamin C and sugar content. Paprika's flavor comes out when it is heated, rather than just used as a garnish. This spice is also used for soups, casseroles and shellfish dishes in Spain.
Cayenne Pepper
Cayenne pepper is used in the home curing of chorizo in Spain. It is made from hot chili peppers and can be found crushed, ground and as a whole dried pepper. This amazing spice has been used to spice up meals for 7,000 years. It can be used in many ways including relishes, sausages, fish dishes and dressings.
Saffron
Saffron is made from the middle part, or stigma, of the saffron flower.
Saffron is the world's most expensive spice, and Spain is its biggest grower and exporter. However, recipes only call for a pinch of this spice because adding too much will result in a medicinal taste. This spice is essential in such Spanish dishes as paella (a rice seafood dish) or arroz con pollo (chicken with rice). It takes about 50,000--75,000 flowers to produce a pound of saffron spice. It is a dark orange color and made up of sliver-like threads which are actually the stigmas picked from the flowers.
Cinnamon
Cinnamon sticks are dried pieces of bark from the cinnamon tree.
Cinnamon comes from the bark of the cinnamon tree, and is sold in sticks or ground. In Spain it is used in many dishes including churros, sausages and rice pudding. Cinnamon was originally introduced to Spain by the Moors, who ruled the country for over 500 years.
Tags: made from, Spanish cooking, cinnamon tree, introduced Spain, pepper used
Don't be afraid to jump into the world of red wines.
Most red wines are known for their harshness in flavor. This is caused by tannins in the wine. Tannins are from the grape peels that are in the wine while it is aging. The longer the peels are left in, the higher the amount of tannins the wine will have. For beginning red wine drinkers it is best to start with a wine that is low in tannins.
Merlot
Merlot has a gentle flavor. Typically it is plum flavored, but another popular flavor is cherry. It can be paired well with almost any dish. Merlot is grown in vineyards all over the world.
Shiraz
Shiraz is an Australian red wine. It has a spicy flavor and goes well with other spicy dishes. It also comes in many fruity varieties which are appealing to newer wine drinkers.
Chianti
Chianti wine hails from Italy and is made with different types of grapes. This wine comes in a variety of fruity flavors and goes well with Italian dishes.
Tags: well with, goes well, goes well with, tannins wine, wine drinkers
Sloppy joes are an American classic made famous by both the mess they make and a balance of ingredients that achieves that distinctly sweet, spicy and savory blend. Sloppy joes leave a lot of room for experimenting, so keep the basics in mind and mix up your own blend of mouth-watering, shirt-staining joes.
Meat
Browned ground meat is the first ingredient in a flavorful sloppy joe.
Any ground meat will do for making sloppy joes, though ground beef is the most popular selection due to its rich flavor and classic association with the sandwich. You can substitute ground turkey or chicken, but the taste will be distinctly different from that of a classic sloppy joe. Brown the meat (usually around 1 1/2 lbs.) and drain the fat before mixing with the other ingredients.
Sauce
Ketchup and mustard are the base of a great sloppy joe sauce.
Sloppy joes feature a savory and sweet sauce made up of different sauces and spices. The more sauce, the sloppier the joe. The base of the sauce can include a combination of tomato paste or ketchup, barbecue sauce, mustard, vinegar, Worcestershire sauce, and sometimes even a cup of cola. The correct amount of each ingredient will achieve a balanced and mouth-watering sauce -- taste it before mixing it with the other ingredients.
Spices
A distinct blend of spices can turn a classic sloppy joe into a new family recipe.
Spices in the sauce can turn a good sloppy joe into a distinct and unforgettable sloppy joe. Many classic flavors are associated with sloppy joes, including garlic, brown sugar, salt, pepper and chili powder. Add a kick with cumin, paprika, green pepper flakes and oregano. Experiment to discover what will make your sauce the perfect blend of sweet spicy and savory.
Special Additions
You can throw in a cup of diced vegetables to add texture and nutrition to your sloppy joes.
Sloppy joes are a way to sneak in some extra servings of vegetables. You can enhance the nutrition and texture of your sloppy joe with diced carrots, celery, onions, bell peppers, corn or mushrooms. You can also get in some extra calcium and fulfill a craving by adding a cup of shredded cheddar cheese.
Tags: American classic, before mixing, before mixing with, classic sloppy, ground meat
When extra lean ground beef is on sale, wouldn't it be nice to preserve some for cooking a hot dish or tacos quickly? You can, by cooking it up as loose hamburger and canning it. Ground beef is one of the easiest meats to can, and it tastes great in recipes that call for crumbled ground beef, like soups, chili, tacos, sloppy joes and countless other recipes.
Instructions
The Basics
1. Buy lean ground beef. Use ground beef that is 90 percent lean or better. Fatty meats do not can well, because the fat can interfere with the seal of the jar, which is all-important. You will need a little more than a pound per pint jar. Most pressure canners can fit only eight pint jars inside, so buying about 10 lb. of extra-lean ground beef will give you a full cooker.
2. Wash your jars, rings, and lids in the dishwasher or in hot sudsy water. Since the temperature inside the pressure cooker gets very hot, there is no need to sterilize the jars. They have to be completely clean, however. Make sure there are no nicks, cracks or chips on the jars. If there are any imperfections in the glass, it's possible that the jars won't seal or they will break during canning.
3. Divide the ground beef into batches that will fit into your frying pan. Your meat must be precooked before you can it. Have another pot behind the frying pan on low heat, adding a cup of water, so that as you finish frying the meat, you can put it into a pan where you will keep it warm. Keep frying until you have fried up all 10 lb. Do not use any oil in the pan. Home canned meat has to be lean.
4. Put the pressure canner on the stove and add 2 quarts of water to it. Turn the heat on to medium. Make sure the rack is placed on the bottom of the canner. You cannot have the glass jars sitting on the bottom of the pressure cooker because they might crack or break.
5. Fill a saucepan with about 6 cups of water, and heat to boiling.
6. Once you have browned all the beef, add it to the jars, and put 1/2 tsp. salt on top. You can substitute a beef bullion cube for the salt if you want to intensify the flavor of the meat. You can also add chopped onions, celery and peppers to each jar of ground beef.
7. Use the natural juices that the ground beef releases to add liquid to the jars. Divide the juices evenly among the jars. Take the boiling water from the saucepan and fill each jar to the 1-inch head mark. Do not add too much liquid.
8. Take a spoon handle or knife, and make sure all the extra air inside the jar is gone. Poke inside the jar to release the air bubbles. Ground beef holds air especially well. It collects around the meat particles, so make sure you get as many of these bubbles out as possible. If necessary, add more water to bring the liquid up to 1 inch from the top.
9. Wipe the tops of the jars clean with a wet paper towel, and put the lids on first, then the rings. Do not screw the lids on too tightly.
Canning the Beef
10. Put the jars in the canner, and make sure that none of them are touching each other. If you are using wide-mouth jars, this can be tricky.
11. Put the lid on the pressure canner, and once it is venting steam, let it vent for 10 minutes or so, longer if you live in a high elevation. Keep a close eye on the pressure canner.
12. After venting, put the weight on the vent, and bring the pressure up to 10 lb. if you live between sea level and 1,000 feet. If you live over 1,000 feet, add 1 lb. for every 2,000 feet of elevation. For example, if you live at 5,000 feet, you would can your meat at 13 lb. If you are using a weighted-gauge type of cooker, instead of a dial gauge, you must cook your food at 15 lb. if you live at an elevation higher than 1,000 feet.
13. Once your cooker is up to the required pressure, cut back on the heat so that it maintains the necessary poundage. You will have to closely monitor the pressure so that it stays stable.
14. Maintain the pressure for 75 minutes. At the end of the cooking time, turn off the heat, and let the canner lose pressure naturally. Do not attempt to quick- release the pressure. This could crack the jars.
15. When the pressure is at 0, use the jar lifter to take the jars out, and when they are cool, wipe down with a clean, damp kitchen towel. Store in a cool, dark place.
Tags: ground beef, pressure canner, Ground beef, lean ground, lean ground beef, Make sure, make sure
Sugar and flour are two basic pantry staples. In previous generations, before mass-produced convenience foods were the norm, households stocked up on flour and sugar, used to make such basics as breads and other bakery items. For our great-grandparents, the need for long-term flour and sugar storage was often due to the inability to get to the market during some seasons. In modern times, households unable to use an entire package of flour or sugar within a short time frame must safely store flour and sugar for a long period.
Instructions
Flour
1. Pack flour in an airtight, moisture-proof, freezer container and secure lid.
2. Label the container, identifying the ingredients and the date purchased.
3. Place in the freezer. Flour will keep several years when stored in the freezer, at approximately 0 degrees Fahrenheit. If flour is not stored in the freezer, keep it in an air tight, vapor-proof material to prevent the absorption of odors. Store the flour in a cool, dry, dark location, off the floor and away from materials with strong odors, such as soap, chemicals or onions. Flour will keep for about 6 to 8 months when stored in this manner.
Sugar
4. Pour the sugar from the bag into an opaque airtight container that is moisture- and odor-proof. Glass jars, with lids, make ideal storage containers. Discard the packaging the sugar came in.
5. Secure a lid on the container, or seal in a food storage bag.
6. Store the container in a dry, cool location, off the ground. Keep away from other foods or products with strong odors. Don't store the sugar in the refrigerator or freezer. The moisture from the refrigerator hardens sugar, making it lumpy.
Roux is used to thicken sauces, gravies and soups.
Roux is a cooked mixture of flour and fat used to thicken sauces, gravies and soups. It's made by heating equal parts flour and butter until your concoction is the consistency of cake frosting. Depending on how long it's cooked, you can make white, blond, brown or dark brown roux (pronounced "roo"). If you make it in a big batch, it'll keep frozen for months -- try dividing it into ice cube trays -- or in the fridge for more than a week. Making a bigger batch will lessen the likelihood of burning it, and some cooks like keeping roux around the kitchen.
Simple Science
Heating flour expands the starch in it. When combined with the butter, which makes the flour malleable, your mixture can be stiffened into a paste and can be added to a sauce or soup to thicken it. The word "roux" is from a French word for "reddish brown," or "red-haired." Depending on which cook you ask, there are either three or four types of roux. Since dark brown roux is a poor thickening agent, some cooks don't count it as a roux.
Basics
In a heavy-bottomed pan over medium heat, melt your butter, then add a pinch of all-purpose flour. If the butter bubbles, pour in the rest of your flour, stirring with a wooden spoon. In three to five minutes, you'll find the mixture has the consistency of cake frosting. The longer you cook it -- continually stirring -- the darker it gets. Don't let it burn.
Colors
White roux can thicken potato soup.
White roux needs less than five minutes to cook. This is most often used in white sauces. White soups like potato and milk-based soups also use a white roux. Blond roux is cooked a bit longer and comes out a pale golden color. It's used to thicken and enrich stock-based soups. It adds a bit of nutty flavor.
Brown Roux is cooked longer still. This is the color of a perfect pancake and creates a rich nutty aroma. But when the flour is cooked long enough to reach this color and taste, it loses some of its thickening power, so more is needed. This roux is generally used in chowders and gumbos. Dark Brown Roux is cooked the longest and is used more for its flavor than thickening.
Considerations
If you're using roux primarily as a thickening agent, the two lighter shades do the best job. If you're looking to add flavor, use darker roux for its nutty taste. In addition, you can use oil in place of butter, depending on the flavor you want to add.
Tags: Roux cooked, used thicken, Brown Roux cooked, cake frosting, consistency cake, consistency cake frosting
Vita Enhanced Water is a specially formulated water that was developed to help increase the health benefits of water.
Description
Vitacorp International has developed a "catalyst altered water" formula, for which it claims proprietary rights. Vita Enhanced Water is "wetter" because the "surface tension" of the water molecule has been lowered.
Water's Actions
Vita Enhanced Water creates a better and more efficient nutrient delivery system within the user's body. This allows the body's waste materials to be taken out of the cells in a more efficient way.
Use Instructions
To drink Vita Enhanced Water, mix 1 oz. of Vita Water with 1 gallon of distilled or purified water. To use on the skin, mix 2 oz. of Vita water with 1 gallon of distilled or purified water.
Precautions
Users should talk to their doctors before using Vita Enhanced Water because of its "wetting-agent" properties. If this water gets into a user's eyes, he can experience eye irritation.
Ingredients
The ingredients of Vita Enhanced Water include purified deionized water, sodium metasilicate, calcium chloride, castor oil and magnesium sulfate.
Tags: Enhanced Water, Vita Enhanced, Vita Enhanced Water, distilled purified, distilled purified water
Tucson is a city of approximately 1 million people in the Sonoran Desert of southern Arizona. Tucson does not have a citrus industry, but residents do grow citrus trees for their own personal use.
Types of Citrus
Several types of citrus are grown in Tucson, including sour and sweet oranges, grapefruits, lemons and kumquats. Limes are more susceptible to frost damage and are not suitable for Tucson's winter climate.
Summer Care of Citrus
Summer temperatures in Tucson average 101 degrees F in the warmest months and the highest temperature ever recorded in Tucson is 117 degrees F. Caring for citrus trees in extreme heat requires deep watering twice a week. Exposed bark on citrus trees can sunburn in summer heat, so the trees should not be pruned to the point of exposing the bark or the trunk should be protected with a coat of white latex paint.
Winter Care of Citrus
The average minimum temperature in the winter in Tucson is approximately 40 degrees F. Protecting citrus trees from a freeze can be very difficult, although freezes rarely occur in Tucson. Frosts can occur and steps to protect citrus include putting a strand of Christmas lights in the tree to provide a heat source, keeping the soil near the tree moist and free from leaves or debris and, for smaller trees, covering the tree with a blanket or a burlap sack.
The signature drink of American-Mexican cuisine is the margarita. This cocktail can be served a number of ways, but the most popular is on the rocks. It's made even better when you use high quality ingredients. Making a premium margarita is as easy as finding great ingredients and blending them in the right way to make the perfect drink.
Instructions
1. Make the simple syrup. The key to making a truly memorable margarita is to NOT use a premixed sour/margarita mix. This starts by making your own simple syrup. In a small saucepan combine three cups of cold tap water with three cups of granulated sugar over medium high heat. Stir constantly until the sugar is completely dissolved. Let the mixture cool to room temperature and store this in an empty clean wine bottle with a stopper that can be used to keep it closed. Store it in a dark, room-temperature environment until needed. This will be good for up to a week.
2. Assemble the glasses. Run a piece of cut lime around the rim of each of the glasses. Once wet, dip each rim into the kosher salt. Fill each glass with ice and set to the side while you prepare the cocktail.
3. Prepare the cocktail. In a medium to large pitcher, combine two parts lime juice, two parts simple syrup, one part triple sec and four parts tequila. Stir with a cocktail spoon until combined.
4. Taste before pouring. If it is too sweet, add a splash more lime juice. Pour the cocktail over the ice in the prepared tumblers and garnish with lime wedges. Serve immediately.
Tags: simple syrup, lime juice, margarita This, three cups
Learn to cook hot dogs six different ways for when you are short on time or money.
While hot dogs certainly aren't the picture of healthy living, but if you're eating a varied and balanced diet a hot dog once in a while can be a treat. There are many ways to prepare a hot dog, each creating a different taste and texture. Experiment with different hot dog brands until you find your favorite.
Instructions
1. Microwave your hot dog. Just pop the hot dog on a plate and cook it for 30 to 45 seconds. Just that fast, it's cooked and ready to eat.
2. Boil your dogs. Boiling is a popular and very easy way to cook hot dogs that yields a different texture than some of the other methods. Bring a pot of water to boil; make sure it is enough to cover your hot dogs. Once boiling, add the hot dogs, turn the water down to medium-high and cook for 6 to 7 minutes. For a different flavor, try boiling hot dogs in beer.
3. Bake hot dogs in the oven with fries. Preheat the oven to 425 F. When the oven's ready, pop in some frozen french fries and bake them according to the directions on the package. When there are about 10 minutes left on your fries, add the hot dogs to the same pan in which the fries are baking. Roll them around a few times while they are cooking to ensure they cook evenly.
4. Make pigs-in-blankets. Buy a pack of hot dogs and two cans of 8-count crescent rolls. Heat your oven per the crescent roll package directions. Cut the uncooked hot dogs in half and wrap each piece in the uncooked roll dough to make small packets ("pigs in blankets"). You can cut a slit in your hot dog and put in cheese or mustard before rolling it up. Cook the packets for 12 to 15 minutes or until the dough is cooked through. You may need to turn them once so that they cook evenly and don't get overbrown on the bottom.
5. Roast the hot dogs on a campfire. Whether you're out camping or have a fire pit in your yard, you can use sticks or skewers to pierce the hot dogs; roast them over the fire until they are heated through.
6. Grill up some dogs. At a cookout or just when whipping up dinner, cooking hot dogs on a grill is quick and easy. Heat the grill to a medium-high heat and add the hot dogs; cook until the hot dogs are heated through, about 10 minutes. Make sure to turn them while cooking.
Tags: about minutes, boiling dogs, cook dogs, cook evenly, heated through, they cook
Eating only fruit and salad is a terrible way to lose weight. Crash diets such as this weaken your body due to lack of proper nutrients, slow down your metabolism due to your body's natural response to starvation and rarely work for keeping weight off in the long run. If you must be on such an unhealthy crash diet, you might as well do it properly to maintain your health. This guide will help you safely lose weight while eating mostly fruits and salads.
Instructions
1. Calculate your BMR. Your Basal Metabolic Rate is the amount of calories you body burns through out a day if you did absolutely nothing but lie in bed. Subtract 500 from this total to calculate the amount of calories you need to aim for each day to safely lose roughly one pound a week. See the BMR Calculator in the Resources.
2. Eat hearty fruits and vegetables, five to six times a day, three hours apart. You want to break up your daily meals into three smaller meals of roughly 300 to 400 calories each. This helps you stay satiated longer and keeps your metabolism elevated throughout the day. View a sample meal plan in the References and Resources.
3. Eat hearty salads. A diet based on fruits and salads will result in a lot of sugar and carbohydrate intake. Add chicken, tuna or salmon to your salads for a lean protein source. Use extra virgin olive oil as dressing instead of a fatty, calorie-rich off-the-shelf dressing.
4. Exercise. A regular workout routine is essential to burning fat and building muscle. If you are unfamiliar with cardiovascular activities or weight lifting regimes, work with a personal trainer for at least once session to develop a routine that suits your particular body's abilities and meets your goals.
5. Develop healthy eating habits. Consuming only fruits and salads is unhealthy, but can be done without too much harm in the short run. To properly lose weight and maintain that weight loss, you must commit to a lifestyle change--not just a crash diet course. Hearty, whole grain and lean wholesome foods must substitute for the junk food and processed foods. View a sample meal plan in the Resources.
Either on its own or mixed with a salad, this bright fruit will add tons of flavor to your next meal.
The fruit of the prickly pear cactus is commonly referred to as either cactus fruit or prickly pear. You will find the fruit to be highly edible with a flavor like watermelon and bubblegum. The fruit can be juiced or carefully peeled and consumed on its own. Try it in your next fruit salad or thinly sliced alongside lime flavored sorbet for dessert. Add the juice to your favorite summer cocktail recipe (such as a mojito) for a burst of color and flavor.
Instructions
1. Slice the top and bottom off the cactus fruit using a sharp knife.
2. Make a slit in the skin of the fruit from the top to the bottom. Do not cut all the way through the fruit. Try to just cut the skin.
3. Slide your finger under the skin and carefully peel the membrane away from the fruit. Discard the skin.
4. Slice, chop or dice the peeled fruit and consume as is, mixed in with a salad, or process the peeled fruit through your juicer. Discard any expelled pulp. Four prickly pears will yield one cup of juice.
Tags: fruit prickly, fruit prickly pear, mixed with, mixed with salad, peeled fruit, prickly pear, with salad
Boils are infections in hair follicles or oil glands. Unlike acne or ingrown hairs, boils can become quite large and are painful to the touch. Most boils are caused by staphylococcus aureus, a type of bacteria commonly found in the nose, anus, and sometimes the skin. Boils are not usually dangerous and can often be cared for at home, but they can be very uncomfortable and sometimes cause scarring.
Identification
Boils are usually diagnosed by visual examination; the doctor looks at the affected area and determines whether it is a boil based on the appearance. Boils have a characteristic appearance that is easily recognized by people who are familiar with them. Boils are round, pus-filled bumps usually between 1/2 inch and 3/4 inch in diameter; they are surrounded by red, inflamed skin that may be hot to the touch.
Types
A regular, or single, boil is called a furuncle. Carbuncles are another type of boil that are larger, deeper, and more likely to leave scars. Carbuncles most often appear on the back of the neck, shoulders and thighs. They take much longer to heal and are more likely to cause other symptoms, such as fatigue and fever. Carbuncles resemble single boils but multiple "heads" can be seen where pus is near the surface of the bump.
Effects
Boils are usually quite painful, especially when touched, and may be accompanied by systemic symptoms such as fatigue, malaise, fever and chills. Depending on whether the boil is a furuncle or carbuncle, it may take between two weeks and a month to head. Rarely, boils can cause widespread infection--sepsis--that can be life-threatening. This happens when the bacteria that caused the boil enter the bloodstream and spread throughout the body.
Prevention/Solution
Home treatment for boils usually consists of applying hot compresses and an antibiotic ointment to the affected area. Hot compresses relieve discomfort and encourage the boil to drain more rapidly, which can speed healing. Over-the-counter painkillers, such as ibuprofen, can help relieve pain and inflammation caused by the boil. If you see a doctor for treatment of a boil, he may lance it with a sterile instrument. This allows the boil to drain, which will cause it to hurt less and heal more quickly. Some doctors prescribe antibiotics to treat boils, especially if they recur.
Warning
Although most single boils (furuncles) can be treated at home, you should see a doctor if the boil is very large, worsens rapidly, is accompanied by a fever, or has red lines radiating from it. You should see a doctor about any boil you develop if you have an impaired immune system or if it is located on your face or spine. Sepsis (widespread infection) from boils is quite rare, but if it occurs it requires immediate medical attention. Symptoms of sepsis include a very high fever, rapid heartbeat, shaking chills, confusion and a rash that looks like tiny red dots.
Tags: affected area, boil drain, Boils usually, caused boil, heal more, more likely, should doctor
Sri Lanka is an Asian island country located southeast of India. One of its staple crops is rice, according to the Central Intelligence Agency's World Factbook. Sri Lanka harvests mainly red rice, a grain that has a richer, earthier flavor than brown or white rice. The cuisine of Sri Lanka incorporates basic boiled red rice into many of its dishes, but balances the strong flavor of the red rice with the sweet notes of coconut for a distinctive taste.
Instructions
1. Add 2 cups of Sri Lankan red rice, 3 cups of water and 1/2 tsp. of salt to a large saucepan on your stovetop. Stir the ingredients together and set your stove to "high."
2. Heat the ingredients until the water starts to boil, then set the heat down to "low." Place a lid onto the saucepan and heat the rice for 20 to 30 minutes or until it is softened.
3. Remove the lid and pour in 14 oz. of canned coconut milk. Stir the milk gently into the rice and heat uncovered for approximately 10 to 15 minutes, or until the milk soaks into the rice (the mixture will be smooth and creamy).
4. Transfer the rice into a 13-inch by 9-inch glass baking dish. Use a plastic spatula to spread the rice evenly across the bottom of the dish in a thin, even layer.
5. Serve the Sri Lankan red rice immediately for a looser, creamier version. Let the rice stand at room temperature or chill it in the refrigerator until it firms up, then slice into squares if you prefer a denser version. Do not bake the dish--the high heat will dry out the rice.
One mark of a very experienced gourmet cook is their hollandaise sauce. While there is nothing special about the ingredients, getting them to combine into the lemony smooth, thick, butter-smelling sauce requires patience and constant attention. This recipe makes 1 1/2 cups of the sauce to serve over eggs, fish, asparagus, or broccoli.
Instructions
1. Prepare the eggs and butter first. Separate the egg yolks. Place them into a bowl. Set them aside until it is time to add them to the saucepan. The egg whites can be saved for another recipe or discarded. Cut the stick of butter into four equal parts. Set it aside as well.
2. Place the double boiler over a low heat. Do not allow the water to become so hot that it forms bubbles. Add 1 tablespoon of cream, 1 tablespoon of Tarragon vinegar and 1 tablespoon of lemon juice into the top of the double boiler. Let these ingredients warm up before adding the egg yolks.
3. Add all 4 egg yolks to the saucepan at once. Beat the mixture with a whisk to thicken it. then add one part of the butter. Beat it until it has become absorbed into the sauce. Do the same thing with each of the other parts of the butter.
4. Keep beating the sauce as the butter melts. This will thicken the sauce as well as prevent it from curdling. After all of the butter has become incorporated into the sauce, remove it from the heat.
5. Add additional lemon juice, salt, and cayenne powder to taste. In the event that the hollandaise aauce begins to curdle, Graham Kerr, the "galloping gourmet," recommends that you beat in one ice cube. Then slowly warm the sauce again, stirring constantly.
Chili is one of the best no-brainer crowd pleasing meals that any home cook can prepare for a party or get together. Thanks to the fact that now most large grocery store chains carry ground chicken as a substitute to ground beef, you can prepare a delicious chili that's also good for you.
Instructions
Make Ground Chicken Chili
1. Buy the chicken. In most supermarkets, the ground chicken will be pre-ground and packaged already. It will most likely be in the same area as the ground beef and ground turkey. While it is always a plus to have a good relationship with the butcher that you buy from regularly, it is not necessary to have the chicken ground by the butcher. The prepackaged ground chicken will work perfectly well for this recipe. The only precaution to take is to make sure that everything that comes in contact with the chicken is thoroughly washed in very warm, soapy water afterwards, including your hands. Chicken is the number one carrier for salmonella.
2. Saute the onion, garlic and chicken. Heat the olive oil over medium heat in the sauce pan until it shimmers. Add the diced onion with a small pinch of salt and pepper. Stir through. The salt will help break down the onion. After about five minutes, once the onion is translucent, add the garlic. Add the red pepper, half of the cumin, and half of the chili powder. Stir through to combine. Cook this mixture for another five minutes. Turn the heat up to medium high and add the chicken. Break up the ground chicken with a wooden spoon as it cooks and stir it through to combine. Let this cook for six or seven minutes, until the chicken has cooked all the way through.
3. Add the wet ingredients. Once the chicken is cooked, add the can of tomato. Drain the liquid from the can of beans, and add the beans. Add the rest of the seasonings and the honey and stir through. Taste and add salt and pepper if needed. Once the chili comes to a boil, reduce the heat to low and simmer, covered, for at least an hour. If you can let it cook for two or three hours, the chili will benefit from it.
4. Serve the chili. Spoon the chili into bowls and serve alongside condiments to top the chili with, like shredded cheddar cheese, sour cream, jalapeño peppers and chopped tomatoes.
Black and Tan, also known as half and half, is simply a blend of a light ale with a dark stout or porter. The colors as well as the flavors complement each other. How you create them will largely depend on what part of the world you are in at the time. While black and tan beers are believed to have originated in British pubs, they have also evolved into popular blends at American bars.
Instructions
Making Black and Tans
1. Make a Black and Tan in the U.S. A common way to make a black and tan in the U.S. is to use a combination of Guinness Draught and Bass or Harp Lager. First, hold the glass at an angle and then fill it halfway with the lager. Then add the Guinness Draught (this can be a can, bottle or tap) by pouring it over an upside tablespoon. Make sure you pour it slowly to avoid splashing or mixing.
2. Make a Black and Tan in the U.K. In the U.K, first pour a ½ pint of dark stout and then add a draught bitter so the beers mix together.
3. Make a Black and Tan in Ireland. Pour a half pint of Smithwick's topped off with a half pint of Guinness. This is commonly called a Blacksmith.
4. Make a Black and Tan in Australia. In Australia, pour a half a schooner (425 ml) of Toohey's new (a pale ale) and then top it off with Toohey's old (a dark ale.)
5. Have fun. If you really want to experiment with different flavors, there are many resources available. Try visiting the web site below under resources for a whole list of combinations that you can try.
Tags: Make Black, dark stout, Guinness Draught, half pint, Make Black