Eat Authentic Japanese Cuisine

Authentic Japanese food include sushi, miso soup and tempura and features rice, tofu and seafood as staples. The recipes are divided into two primary regional variations. Kanto uses strong flavoring and Kansai is mildly seasoned. Follow these steps to enjoy the healthy delicacies of Japanese cuisine.

Instructions

1. Take note of the season and the delicacies available in the area where you're dining. Authentic Japanese cuisine relies heavily on fresh, seasonal food. Vegetables and seafood should reflect the season's offerings.

2. Ask about key ingredients like dashi, miso and soy sauce. Dashi is Japanese stock made from soaking kelp, dried shiitake mushrooms or dried baby sardines. Miso is a paste made from fermented rice, barley or soybeans with salt. Japanese soy sauces include wheat and are sweeter than those from China.

3. Try the miso soup, a mixture of dashi and miso with tofu and vegetables added. All authentic Japanese soups have dashi as their base and may contain seafood, pork, tofu or seaweed.

4. Look for rice or noodles with your meal. Rice is a staple of Japanese cuisine. It may take the form of white rice, a mixture of white and brown rice and even barley and white rice. Authentic Japanese noodles like Soba, Udon and Somen are served cold with a dipping sauce.

5. Check out the dishes accompanying your soup and rice or noodles, called okazu. These are made from seasonal fish, tofu, meat and vegetables. A standard authentic Japanese meal consists of three okazu, which can be eaten raw, grilled, fried, steamed or boiled.

6. Eat your meal with pickled vegetables or salted food. These are available on the table in small quantities to add flavor to rice dishes. Seafood is often salted for additional flavor.

7. Be prepared to pay a high price for authentic sushi. A staple of Japanese cuisine, quality sushi depends on freshness. Order a simple variety, like the cucumber roll, to evaluate the quality of the rice, which is the basis for judging this delicacy.

Tags: Japanese cuisine, made from, Authentic Japanese, authentic Japanese, Authentic Japanese

Activities For Preschoolers Using Bananas

Come up with activities that use bananas.

Your preschoolers will go bananas for activities that incorporate this fleshy fruit. Using bananas as your star ingredient for activities is an effective way to stimulate your class of preschoolers so that they pay attention to the lesson you are teaching them. During the week that you educate preschoolers about the letter B, think of creative ways that you can add bananas into your activities.

Pass the Banana

In this activity, preschoolers get to monkey around as they pass the banana from one person to another in a relay race. This activity can get messy, so it is best to play it outdoors in a grassy yard. Instruct your students to take off their shoes and lie down on the grass in a head-to-toe formation. Each student's toes should be 2 feet from the next person's head, and so on. Separate preschoolers into two parallel lines so that you end up with two teams. On your mark, you will place a banana between the feet of the first preschoolers, who must pass the banana from their feet to their hands. Then, the preschoolers pass the banana from their hands to the feet of the kids behind them. The last person in the line has to peel the banana and eat it. The team that completes the activity first wins.

Sliced Banana Counting

Put together an activity that gives preschoolers practice with counting. Slice a banana into medium-thick slices and give an equal amount to each preschooler. As a class, count the slices. Then, tell students to move their banana slices to the side of the desk and place two slices in the center of the desk. Give another instruction to count how many banana slices are in the center of the desk. Continue giving instructions about adding banana slices and taking them away, so that preschoolers get to practice counting, and understand this introductory lesson to addition and subtraction.

Ants on a Banana Boat

Ants on a banana boat is a food activity that preschoolers can eat after they construct it. This activity is the banana version of the snack "ants on a log." Give each student a banana that is halved lengthwise. Pass out a small sample cup filled with peanut butter and another sample cup with raisins. For the activity, have preschoolers paint the peanut butter onto the smooth side of the banana using their finger. Then, tell preschoolers to decorate the top of the peanut butter with ants. Have them think about whether the ants should be clustered together on one side of the banana boat, or scattered equally around the banana boat in a single-file line. Always have preschoolers wash their hands before playing with food that will be eaten. It is also critical that you make sure nobody in the classroom has a peanut allergy. If so, substitute their peanut butter with something else, like cream cheese.

B for Banana

This "B-for-banana" activity allows kids to use real bananas to construct the capital letter B. Put preschoolers into teams of two and give each team two bananas. The preschoolers shall peel the bananas and design the letter B out of them. It will take some creativity and strategy to figure out do this. Prepare ahead by making a laminated letter B for kids to use as a template. They may use one whole banana for the straight edge of the capital letter B, and cut up the second banana to make the rounded parts of the B. Help your students figure out ways to round the banana, such as by creating the round edges out of slices.

Tags: peanut butter, banana boat, banana from, banana slices, pass banana from, their hands

Use A Kitchen Gourmet Rice Cooker

Use a Kitchen Gourmet Rice Cooker

Rice, including brown rice, wild rice and sticky rice, is a staple for healthy, flavorful diet. Making rice from scratch, however, can be a time-consuming and frustrating process. Rice cookers take the hassle and guess work out of making rice. The Kitchen Gourmet rice cooker is an inexpensive necessity for anyone who loves to cook but lacks time.

Instructions

1. Plug in the appliance in a location that won't be affected by steam. Plug the cord into the outlet first. Then plug the other end into the rice cooker.

2. Add your favorite brand of dry rice and water according to package directions. Smaller units have a 3-cup capacity, while large units can hold up to 8 cups of rice. The typical measurement is 1 cup of dry rice to 2 1/2 cups of water.

3. Push the "Cook/Warm" button down to begin the cooking process. Place the lid on and allow cooker to work through its cycle. When the rice is done cooking, it will automatically adjust itself to the "Warm" setting.

4. Remove the lid and fluff the rice with a fork. There will be some rice stuck to the sides and bottom. If there is a tremendous amount stuck the first time you operate the rice cooker, you will know that you did not add enough water. The next time you use the cooker, add another 1/2 cup of water.

5. Unplug the unit by disconnected the plug from the cooker first. Then unplug the cord from the outlet.

6. Allow the rice cooker to cool completely.

7. Remove the aluminum liner and fill it with hot, soapy water. Allow liner to soak for 15 to 20 minutes. Then wash as usual. Soak the lid, as well. The starches from the rice will often coat the inside of the lid during cooking.

Tags: rice cooker, Kitchen Gourmet, first Then, Gourmet Rice, Gourmet Rice Cooker, Rice Cooker

Make Rice Bran Muffins

Rice bran muffins make a healthy gluten-free snack. Rice bran, full of vitamins and minerals, is an excellent source of dietary fiber. Low in fat and calories, this pleasant tasting bran may lower cholesterol and blood glucose levels and makes a nutritious addition to your favorite muffin recipe.

Instructions

1. Mix basic dry ingredients, such as flour, salt, spices and leavening agents in a large bowl. Use a wire whisk to aerate the flour and evenly distribute the ingredients.

2. Add rice bran to the dry ingredient mixture. Substitute rice bran for up to 25% of the amount of flour in your recipe. Remember that many flours, such as rice flour, potato flour and tapioca flour are gluten-free.

3. Whisk wet ingredients together in a separate mixing bowl. Use egg substitutes or egg whites in place of whole eggs if you are following a low cholesterol diet. Remember that two egg whites equal one whole egg.

4. Substitute honey for sugar in your muffin recipe. Muffins made with honey will stay moist longer than those made with sugar. Mix honey in with the wet ingredients.

5. Make a well in the center of the dry ingredient mixture. Pour the wet ingredients into the well. Mix with a wooden spoon or spatula. Use as few strokes as possible to moisten the batter completely.

6. Fill muffin cups two-thirds full for a regular size muffin. Fill cups completely for large muffins. Use a specialty pan for mini muffins. A standard muffin recipe makes 12 regular muffins, six to eight large muffins and 48 miniature muffins.

7. Bake muffins in a moderate oven (350 to 375 degrees F). Bake mini muffins for 10 to 12 minutes, standard muffins for 15 to 18 minutes and jumbo muffins for 22 to 25 minutes. Remove muffins from the pan immediately and cool on a wire rack.

Tags: muffin recipe, muffins minutes, ingredient mixture, large muffins, made with, mini muffins

Make Lemonade Healthier

When it comes to summer refreshments, lemonade is the most popular. Unfortunately, this summery drink is loaded with sugar. Lemonade doesn't have to be unhealthy though. There are steps you can follow to make this drink both refreshing and healthy.

Instructions

1. Use Meyer lemons. Meyer lemons are sweeter than other varieties. This is because they are a hybrid variety. Meyer lemons are actually a combination of lemons and tangerines. The reason they are perfect for healthy lemonade is that you don't have to use as much sweetener.

2. Choose a sugar substitute. You can now find sugar substitutes that taste just like sugar. These are perfect for your healthy lemonade for a couple reasons. First of all, they are calorie-free. Second, you don't have guess how much sugar substitute to use. When using popular sugar substitutes, you use the same amount as real sugar.

3. Add pure or filtered water. City water contains chemicals that not only throw off the flavor of your lemonade, but they also aren't as healthy as pure or filtered water.

Tags: Meyer lemons, filtered water, healthy lemonade, pure filtered, pure filtered water, sugar substitute

Suspend Fruit In Jello

Exercise creativity when making a delicious Jell-O dessert or salad.

Create a visually appealing salad or dessert by suspending fruit in Jell-O brand gelatin. Choose the type of fruit, as well as the flavor and color of Jell-O you like, to make a chilled summertime treat for the kids, or a sweet dessert salad for the Christmas table. Jell-O is simple to work with, and requires only a short preparation time prior to chilling; the end result is one of freshness, bright color and refreshing flavor. Follow the recipe of your choice to make a Jell-O dish for any occasion.

Instructions

1. Boil 3 cups of water in a pot on the stove. The recipe does not require this much but in order to get the correct amount some extra water is boiled.

2. Add 2 cups boiling water to two packets of your choice of orange, strawberry, lime or raspberry Jell-O.

3. Stir the mixture until the Jell-O is thoroughly dissolved.

4. Blend in your choice of 1 1/4 cups of orange, apple, tropical blend or canned pineapple juice and refrigerate the mixture until it thickens to the consistency of heavy cream or unbeaten egg whites.

5. Fold in 1/2 cup of green grapes, one 11-ounce can of drained mandarin oranges, and one cup of firm banana slices. Gently mix together until the fruit is evenly distributed.

6. Lightly mist a 1 1/2-quart mold with nonstick spray and pour the mixture into it.

7. Refrigerate the Jell-O mold approximately four to five hours, or until it is firm.

8. Place a serving platter upside down on top of the mold. Hold the platter in place and turn the mold over onto the platter. Set the platter with the mold on top of it on the counter and gently jiggle the mold to release the gelatin onto the platter.

Tags: your choice, dessert salad, mixture until, onto platter

Make Kosher Sour Pickles

If you enjoy kosher pickles but don't have time to get to a deli or supermarket, you can make them yourself at home, quickly and easily. There are many different recipes for homemade pickles, and you can add your own twists to this one, but all you need is a few simple ingredients, a container and the patience to allow the pickles a few days to.

Instructions

1. Slice the cucumbers length-wise, then into spears, on a cutting board. About five cucumbers should be enough to fill the jar. Kirby cucumbers are ideal for pickling, but any plump, dark cucumber with a thin skin will work.

2. Add one large clove of garlic (crushed) and one small white onion (chopped) to the jar or container. Combine that with a one-fourth teaspoon of sugar, 1 tablespoon of kosher salt, a handful of peppercorns, a handful of mustard seeds and two chopped dill heads.

3. Place the sliced cucumbers into the container. Be sure to pack as many in as possible, as tightly as possible. This crowding of the cucumbers will add to the flavor.

4. Bring nine ounces of water and five ounces of vinegar to a boil. Remove from heat and pour into the container, filling to the top. Place the lid on the container.

5. Leave the container to sit overnight and then store it in the refrigerator for 10 days. The longer it's stored, the more the cucumbers will be infused with the flavors of the spices and vegetables.

Tags: cucumbers will, into container

Boil Fresh Kale

Kale, collard greens and mustard greens can be boiled or steamed.

Kale is a leafy green vegetable that grows in the spring and fall. Because the leaves develop more sugar in the cooler fall weather, many people prefer the fall crop over a spring crop. They are a good source of iron, calcium and vitamins A, C and K.

Instructions

1. Take a tall pot and fill it with 3 to 4 cups of water. Place smoked turkey or pork parts in the pot along with 1 teaspoon of seasoned salt, a pinch of garlic powder and one teaspoon of paprika. Boil for 15 minutes.

2. Clean greens by soaking in salt water and peeling the leaves from the thick stems. Once clean, put them in the pot. Be sure to get as many leaves off the thick stems as possible. Not only will the greens take longer to cook with those stems; but also the stems tend to absorb most of the flavor.

3. Watch for the greens to turn dark green. When that happens, fill the pot half full of water. Turn down the heat and take a thick slice of butter and add to the pot. Cover and let cook until perfectly tender. Greens should cook slowly for around two hours. Check greens regularly to make sure that the water is not gone. Add more water as needed.

4. Check greens for tenderness. When they are tender, turn off the burner and serve.

Tags: Check greens, thick stems

Homemade Sausage

Changing the spices and liquids used to make each sausage allows you to create regional flavors.

Sausage can be made from any mix of meat, fat and spices that pleases your palate. The most common sausage blends use ground pork, beef or turkey mixed with salt, pepper and sage. Clifford A. Wright lists 80 types of sausage with origins in the medieval era in the Mediterranean, using ingredients that might otherwise have been thrown away. Most sausage in the medieval era was heavily salted, dried, pickled or smoked.

Instructions

1. Attach your meat grinder to the table if it is a vise-type. Feed two to three bread slices through the grinder to clean it. Discard the bread crumbs.

2. Cut all 25 lbs. of meat into 1-inch cubes and feed them through the grinder into a large mixing bowl.

3. Divide the ground meat into 5 equal portions. Place each in a separate, large mixing bowl.

4. Add 1 cup apple cider vinegar, 1 tsp. chili powder, 2 tsp.paprika, 1 tsp. cayenne pepper flakes, 1 tsp. cumin, 1 tbsp. dried cilantro, 1 tsp. garlic powder and 1 tsp. onion powder to the first bowl. Mix well. This will become chorizo. If desired, you can stuff the chorizo into casings and hang it to dry or place the sausages in a food dehydrator.

5. Add lime juice to the second bowl of ground meat. Spice with 1 tbsp. each lemon grass and lemon mint, 1/2 tsp. ground clove, 1 tsp. black peppercorns and 1 tsp. tarragon. This recipe works best with ground poultry or lamb. Serve this sausage fresh for best flavor.

6. Mix 1 cup vodka into the third bowl of ground meat. Add 1 tsp. cumin, 1 tsp. garlic, 1 tsp. dried marjoram, 1/2 tsp. nutmeg, 1 tsp. cayenne pepper, 1 tsp.ground black peppercorns and 1 tsp. turmeric. The Russian spice blend in this sausage goes well with pilaf dishes. This sausage can be used to make a stuffed cabbage dish called "golubtsi."

7. Mix 1 cup orange juice, 1 tsp. ground ginger, 1 tsp. garlic powder, 1 tsp. cayenne pepper, 1/2 tsp. clove, 1/2 tsp. allspice, 1/2 tsp. anise, 1/2 tsp. black peppercorns and 1 tsp. white peppercorns into the fourth bowl of ground meat. This sausage blends well with Asian dishes, especially stir-fry. It should be kept fresh or frozen rather than stuffing it into casings. It can be used to stuff mushroom tops or make potstickers.

8. Mix 1 cup rum into the fifth bowl of ground meat. Add 1 tsp. each black and white peppercorns and sage. Mix well to make classic sausage. This sausage can be stuffed into small casings to make links or served as patties.

Tags: ground meat, bowl ground, bowl ground meat, black peppercorns, cayenne pepper, garlic powder

Make Italian Dressing

Italian dressing, easy and fast to make!

There's no reason to buy Italian dressing when it's so easy to make homemade salad dressing. An Italian dressing, whether creamy or olive oil-based, makes for an unbeatable addition to any salad. This recipe is extremely versatile, as you can use Italian dressing for salads, pasta salads or dips. Once you've mastered the technique, you can get more creative with Greek, citrus or tahini salad dressing ideas.

Instructions

1. Place your ingredients on the counter along with your blender.

2. Add the liquid ingredients first. Mix for only a second or two.

3. Add the remaining ingredients to the blender, and blend well.

4. Taste the dressing. If it is too tart, add sugar, starting with a teaspoon at a time.

5. If the dressing is to your taste, place in a tightly covered jar until ready to serve. Chill.

6. Shake well before serving. Pour over salad mix or use to make pasta salad. Refrigerate unused portions.

Tags: Italian dressing, salad dressing

Make Irish Potato Candy

If you're looking to make a sweet Irish treat for Saint Patrick's Day, try making Irish potato candy. Don't be fooled, these candies may look like miniature potatoes but do not actually contain potato. Instead, most recipes use cream cheese and coconut as the base. The candies can be made quickly and do not need to baked. Making Irish potato candy is kid-friendly and can be enjoyed as a group or family activity.

Instructions

1. Place butter and cream cheese in a medium-sized bowl and beat until the mixture is smooth.

2. Pour vanilla and confectioner's sugar into the mix and beat until smooth.

3. Mix in the coconut using your hands.

4. Spread a thin layer of cinnamon, cocoa powder and nutmeg onto a shallow dish and mix together evenly. Line a cookie sheet with parchment paper.

5. Roll the cream cheese mixture into small oval shapes, like miniature potatoes. Roll the potatoes in cinnamon to give them a dusty brown color. Place cinnamon-covered potatoes on the cookie sheet.

6. Refrigerate potato candy until it has chilled and set into shape. When the candy feels firm you can place each piece in a green cupcake wrapper for decoration. Keep the candy in the fridge so it does not melt.

Tags: cream cheese, beat until, cookie sheet, Irish potato, Irish potato candy

Keep Caramel Frosting Soft

Caramel frosting adorns a cupcake.

One aspect of baking which often proves tricky is keeping frosting soft, and caramel frosting is no exception. The longer air is contact with frosting, the more it will dry and harden. Even the most expertly crafted frostings will harden if exposed long enough. Many bakers prefer to prepare frosting the night before baking or the entire baked good, start to finish, the night before presentation. There are several clever tricks for keeping your caramel frosting soft until you serve it.

Instructions

1. Prepare the frosting with enough butter to keep the finished product moist. If the ratio of butter to sugar is not adequate, the frosting has no hope of maintaining the appropriate consistency. This may be hard to discern if making the recipe for the first time.

2. Beat in a little extra butter to soften the frosting if it is crumbly or begins to harden almost immediately after mixing.

3. Cover the bowl of frosting in a damp, but not dripping, washcloth or paper towel. Minimizing the air exposure with something damp will help keep the frosting moist until you frost the cake or cupcakes.

4. Apply a generous amount of frosting. The thinner your layer of frosting is, the sooner it will dry out. Do not drown cake in frosting to keep it moist, just avoid tissue-thin frosting application.

5. Store iced cakes or cupcakes in an airtight container in the refrigerator. If there is some way to cover the top of the container (under the lid) with a damp washcloth or paper towel, do that, as well. Make sure there is no way the cloth or towel will come in contact with the frosting.

Tags: caramel frosting, contact with, contact with frosting, frosting soft, night before

Set Up A Portable Beverage Bar

The home bar is an entertaining essential. Creating a portable bar allows a host to mingle with guests while serving cocktails. All you need is a wheeled cart--available at mass retailers, such as Crate and Barrel, Pottery Barn, and Sears--as the base, and a few items that can go a long way. The most difficult aspect of stocking a bar is giving it mass appeal, and offering something all guests can enjoy. With a few essentials, you will be on your way to becoming the perfect bartender.

Instructions

1. Get the right utensils. Bar essentials include: small ice bucket, waiter's corkscrew; cocktail shaker; strainer; double jigger (for measuring shots); and bar spoon. Having these on hand will ensure that you mix a masterful cocktail each time. Stack cocktail napkins on the bar as well.

2. Stock the bar. The basics will get you by and allow you to prepare a variety of cocktails to suit your guests' tastes. Start with standard liquors, such as vodka, gin, whiskey, rum and tequila. A bottle each of white and red wine rounds out the mix.

3. Offer options for non-drinkers. You'll want to have items on hand for non-alcoholic spritzers, too, such as carbonated water; cola and ginger ale; and 1 or 2 kinds of fruit juice. Orange, pineapple and cranberry juices are the most popular choices. These also can be used as mixers for alcoholic beverages.

4. Add a few garnishes. Fruit slices and wedges are traditional, and go well with a variety of cocktails. Other popular garnishes include twists of lemon and lime; maraschino cherries and sugar (for rimming glasses).

5. Keep barware within reach. Guests do not want to root through your cabinets for glasses, so stock the portable bar with a variety of vessels. Have on hand at least two of each--more for larger gatherings: standard wine glasses, martini glasses and classic tall drinking glasses, which can be used for serving mixed and non-alcoholic drinks.

Tags: variety cocktails, with variety

Pair White Wine With Pasta

White wine comes in many varieties and can be a great addition to a wide range of dishes. White wine can be especially pleasing to the palate when paired with pasta.

Instructions

1. Choose white wine when you serve pasta with cream sauce. Cream sauces and white sauces like alfredo are rich and creamy so the crispness of a white wine complements pasta dishes containing these sauces nicely. Choose a dry white wine that isn't too fruity.

2. Pair complex white wines with simple dishes. White wines with lots of fruity flavors and complex notes to them won't pair well with pasta dishes that have a lot of seasoning or heavy sauces because so many flavors will overwhelm the palate. Serve a full bodied complex white wine with simple pasta dishes like aglio olio or herbed pasta.

3. Opt for white wine when serving pale cheeses. If your pasta dish includes light-colored cheeses like romano, mozarella or gorgonzola pair it with a crisp white wine to complement the cheese's flavors. Light cheeses almost always have flavors that pair well with the fruity notes of a good white wine like a white zinfandel.

4. Serve white wine with poultry and fish. White wine is traditionally served with lighter colored meats like fish, poultry and pork. This traditional pairing is almost foolproof so you can feel safe serving white wine with any pasta dishes that contain these meats.

5. Change it up with a rose white wine. If you're not sure what to serve with your pasta dish because it contains many ingredients or you haven't served it with white wine before, be adventurous and try a rose. These wines are classified as white wines but are actually a pale pink color and add a distinct flavor to whatever meal you serve them with.

Tags: pasta dishes, white wine, white wine, white wine, wine with, Choose white, Choose white wine

Eat A Reactive Hypoglycemia Diet

eat a Reactive Hypoglycemia Diet

Reactive hypoglycemia is a condition that requires a special diet in order to prevent a blood-sugar rollercoaster effect. Individuals suffering from this condition will benefit from following a reactive hypoglycemia diet plan.

Instructions

1. Avoid Sugar in all its many forms. Sugar is everywhere these days, and difficult to sort out on an ingredients list. Corn syrup, high fructose corn syrup, corn solids, sucrose, dextrose, lactose, fructose, cane syrup, and honey are various forms of sugar, and should be avoided at all costs in a reactive hypoglycemia diet.

2. Avoid simple, refined, carbohydrates. White bread and other simple carbs turn to sugar instants after being ingested, and have the same negative effect on the body of someone with reactive hypoglycemia. In order to prevent the blood sugar spike and crash that comes as a result of eating simple carbs, a reactive hypoglycemia diet must be free of these foods.

3. Go Green! (And yellow, and red, and purple) Eat your vegetables, of any and all colors. Broccoli, spinach, cauliflower, zucchini, radishes, and eggplant are all excellent sources of vitamins, minerals, and fiber, and are a valuable addition to a reactive hypoglycemia diet.

4. Learn to love fat. Healthy fats are a valuable part of the reactive hypoglycemic's diet. Fats, such as those found in eggs, avocados, and macadamia nuts, help you to feel satisfied, and slow the absorption of sugars into the bloodstream.

Tags: hypoglycemia diet, reactive hypoglycemia, reactive hypoglycemia diet, order prevent, Reactive Hypoglycemia Diet, simple carbs

Preserve Alligator

Alligator meat is a delicious treat that tastes like a cross between chicken and rabbit. The tail portion is the most sought after cut, and it is quite tender and juicy. If you're lucky enough to lay your hands on some alligator, it might be a good idea to preserve it, so you can enjoy it time and again.

Instructions

1. Freeze your alligator meat for ultimate freshness. Like most other meats, alligator is easily frozen with only a few simple steps. Pack your meat in plastic freezer bags, squeeze out extra air, and place in your freezer. For added protection, wrap the plastic bag in tin foil.

2. Smoke the meat for a longer life. Alligator tail portions are especially well suited to the smoking process. Just as you might smoke a brisket or other hefty cut of meat, you can slowly cook it in a smoker using charcoal or wood to flavor the meat. Smoked meat will be slower to spoil, but should be frozen or otherwise cured within a week to a week and a half.

3. Dry your alligator meat into alligator jerky. If you have a food dehydrator it is a quick process to preserve alligator meat. Simply slice the meat thinly, marinate it in the flavor of your choice and dry the meat for a day or two. Alligator jerky should be good for up to 3 months.

4. Cure your alligator meat. Mix up a brine solution made of salt, water and vinegar, and soak your alligator meat for approximately one to two days. When you're done soaking, throw the water away, wrap the gator meat in a cloth and hang it in a cool, dry place. Cured meat is good for 2 to 4 months.

Tags: alligator meat, your alligator, your alligator meat, good months

Make Your Own Protein Nutrition Bars

Protein is an important nutrient found in meats, fish, nuts and dairy that helps build and maintain muscle tissue. According to the Harvard School of Public Health, a lack of protein can lead to serious health issues, including stunted growth, a decrease in immunity and weakened cardiovascular and respiratory systems. In severe cases, protein malnutrition can even result in death. Many people choose to supplement their diet with protein bars, which are sometimes very expensive. You can make your own protein bars at home to reap the benefits of protein without spending a lot of money.

Instructions

1. Mix 1 cup of protein powder and 1 cup of flour in a large bowl. There are many different brands and flavors of protein powder available in stores. You can use any that you prefer. If you don't want to use flour, you can use whole oats ground in a food processor instead.

2. Add any spices that you like to the dry ingredients. You can add cinnamon, nutmeg, allspice or any other spices that you enjoy. Some people also like to incorporate dried fruits or chopped nuts. It is up to your imagination and personal taste.

3. Add about 1 cup of peanut butter to the mix and stir to combine. The dry ingredients should all be incorporated and resemble sticky bread dough. Add peanut butter by the teaspoon if your dough is too dry. You can also experiment with using different nut butters, such as almond butter or soy nut butter.

4. Line a six-inch by eight-inch baking pan with wax paper and then spoon the protein bar batter into the pan. Use the back of a spoon to smooth the batter.

5. Put the pan into the freezer for about two hours. Once the batter is firm, you can cut it into bars whatever size you like. Store the bars in the freezer or refrigerator and enjoy.

Tags: batter into, peanut butter, protein bars, protein powder, spices that

Choose A Beer

Beer used to be a simple commodity to order years ago. There were a few brands in bottles and on draft. Then came aluminum cans and a few more names to choose from. Now there are beers from all over the world to choose from, in many kinds of styles and flavors. If you can understand the types of beers, you can learn to choose a beer that you like to fit every mood and occasion.

Instructions

1. Know the three categories of beer. There is Lager or Pilsner beer, what most American beer drinkers prefer. Think of Miller, Budweiser, and Coors. These are generally light beers with a yellow gold color with a high degree of carbonation. They have a light and mild flavor and they usually have between 3.4 and 4.2 percent alcohol content.

2. Lager beer has many varieties. It can be light (it's less filling and fewer calories) like Miller Lite, or dark like Michelob American Dark Lager, which is much sweeter. This is made when the barley is roasted when it's brewed. It has a sweeter taste and a slightly higher alcohol content. Bock beers like Michelob's Amber Bock is a heavier even darker beer with a strong malt taste. Steam beer, such as Anchor Steam, is made in California and is a full-bodied beer with a strongly sharp taste.

3. Ale comes in stock, cream, brown and stout varieties. The Stock ale, also called common ale, (Samuel Adams and Molson's), has a flat taste and a four to five percent alcohol content. Cream ale, such as Genesee's Cream Ale, is very light with a five to six percent alcohol content and a rather bitter taste. It can have a high degree of carbonation. Stout is a bitter dark beer with a five to six percent alcohol content. Not appreciated and thus not generally brewed in the U.S., Storm Castle is a popular Irish stout ale. Brown ale like Heineken's Newcastle is sweeter than the rest with an alcohol content of up to ten percent.

4. Know that malt liquor is a light beer and it tastes much like the lager beers. This beer is technically defined as being any beer that has an alcohol content over five percent. Carling Black Label and Lowenbrau Malt Liquors are popular brands. People still tend to think of malt liquor as the lighter lager-type beers.

5. Avoid buying beer that has been on the shelf longer than eight weeks. This shouldn't happen unless you buy it somewhere that sells almost no beer. Store it in the refrigerator if you have the beer for a while, as it keeps longer when it's kept cold. Although canned beers are generally easier to take places, most people tend to feel that bottled beer has a better taste.

6. Pair your beer with your food. This is a new idea. As the choice and type of beers has increased, so has the interest in putting them with the foods that would be the best match. The general rule of thumb is that heavy beers go with heavy foods and lights go with light foods. A beer should never overpower the food but enhance it just as wine does. For example, Bock beer goes will with German foods that are heavy and pungent. Brown ale is great with beef dishes, as both are heavy and without a strong sweet or pungent taste. Pilsners and lagers go well with a firm white fish or any kind of shellfish because they have a light and clear rather clean taste. Strong sweet ales go well with desserts. Light ales pair well with spicy foods as they don't hide the spiciness or compete with it. Brew Monkey.com has wonderful list of foods and what beers they go well with. See the URL below.

Tags: alcohol content, beer with, five percent, percent alcohol, percent alcohol content

Buy Butter Warmers

Everything tastes better with butter. Vegetables, breads and even brownies (if you've never tried adding a little butter to a warm brownie, then you haven't lived.) As you know, spreading butter that is rock hard from the fridge can be a pain. So, buy a butter warmer. Whether you want your butter fully melted, or just a tad softened, it will do the trick. Here are some great places to find them.

Instructions

1. Define the purpose of your butter warmer. There are many different models that range from a small pan that you place directly on the stove, to a ceramic dish that you light a candle under, or electric models that are battery operated. Think about your needs, serving style and dish in order to choose your butter warmer. For instance, if your family loves lobster, the ceramic dish is the way to go as each person can have their own dipping bowl. But if you have kids, keeping an open flame on the table may not be the best thing.

2. Go to the store. Butter warmers come in all classifications of fancy. Stores from William and Sonoma to Target to 99 Cent stores will carry such a product. This item is stocked year round. So if you need it, simply put it on your "to-get" list next time you are running to one of those stores.

3. Buy antique butter warmers. One way to class up your dinner table is to buy antique butter warmers. The best way to track these down is to peruse flea markets and antique stores in your area. Fleamarketguide.com is a great resource when it comes to tracking down events in your area. Spending the afternoon antiquing is a fabulous way to enjoy a lazy Saturday afternoon.

4. Bid on auction sites. Places like eBay have created an entire market that connects the world to each other with just a click of a mouse. Items, which previously only offered the limited selection of whatever your local store carried, now have vast variations. Butter is universally loved. So search for cool butter warmers from the edges of India or even the tip of South Africa.

Tags: butter warmer, your butter, antique butter, antique butter warmers, butter warmers

Make Turkish Dolma

Yaprak dolmasi, or stuffed grape leaves, are a popular appetizer in Turkey. They are served cold, often doused in olive oil with a bit of lemon juice.

Instructions

Prepare the Leaves

1. Take the grape leaves out of their jar and gently pull them apart. They are very thin and break easily, so be careful.

2. Remove the stems of the leaves with a sharp knife.

3. Place the leaves in a pot of boiling water. Let them boil for approximately 15 minutes. This both removes the salty brine from the leaves and makes them more durable.

4. Cut the lemons into thin, circular slices.

Making the Filling

5. Soak the rice in hot water with a pinch of salt for 20 to 25 minutes. It should be softer, but not soft enough to eat.

6. Use the oil to sauté the garlic, onion and parsley. Remove from heat.

7. Add the drained meat, rice, allspice, red pepper and black pepper to the sauté pan. Mix the ingredients thoroughly.

Stuffing the Leaves

8. Place a grape leaf on a cutting board or clean countertop, with the cut-off stem end facing you. Add about 2 tablespoons of the meat mixture to the leaf near where the stem used to be. Fold in the left and right sides of the leaf and then roll it up. Repeat until all but 20 leaves are stuffed.

9. Use the remaining leaves to line the bottom of a large pot.

10. Arrange the stuffed leaves in the pot as tightly as possible, placing slices of lemon between each layer of leaves.

11. Pour in the water or stock.

12. Place a heat-proof dish on the leaves to keep them from coming loose.

13. Simmer until the leaves are soft and the meat and rice mixture is tender--usually about 1 hour.

Tags: grape leaves, meat rice, until leaves

Remove Chili Stains From Clothing

Now the only thing between you and the blue ribbon is an incriminating stain.

It is supposed to be a friendly event and an enjoyable time at the annual chili cook off, but "somehow" the competition's likely pot of spicy success is now gracing the center stage floor, and your shirt is boasting the leftovers. The stained clothing is easily remedied.

Instructions

Several Simple Suggestions

1. Place the garment in the sink or bathtub under the faucet with the stain facing up. Run hot water over the stain until it's gone.

2. Drizzle hair shampoo all over the stain, and scrub it gently into the garment. Allow the area to soak for 5 to 10 minutes before laundering.

3. Pre-treat the stain with a liquid laundry detergent, and allow it to sit for at least 15 minutes before laundering.

4. Apply a grease-cutting dish soap to the stain, and work it in well with a clean cloth or toothbrush. Leave the garment to soak for at least ten minutes before laundering.

5. Cover the stained area with cornstarch, and allow it to sit overnight. The cornstarch will help to draw the stain out of the fabric, so you can launder it as usual in the morning.

Tags: before laundering, minutes before, minutes before laundering, least minutes, least minutes before, over stain

Valentine'S Day Candy Ideas

The commercial side of Valentine's Day is loaded with products. Everything from heart shaped boxes of candy, packaging on candy bars, ribbons and cards are available. However, you can create a more meaningful gift with candy or even make your own candy. Your loved one will cherish the gift more due to the thoughts that went into creating the gift.

Homemade Candy Ideas

Purchase heart shaped candy molds, a package of milk chocolate bark for baking, a small decorative container, confetti and a card.

Melt the chocolate bark at home according to package directions, coat the molds with butter and fill each mold with the melted chocolate. When the chocolate has cooled and hardened, pop the candy out of the molds. Wrap each piece individually in colored foil. Place the candy in a container and fill around the candy with confetti. Add a card and your sweetheart will have homemade chocolate hearts and a thoughtful gift.

Candy Wine Glass

Visit a hobby store and purchase candy melts and a mold to make homemade peanut butter cups. For this recipe, it is necessary to use the candy melts for the chocolate as they melt to a better consistency.

Melt the chocolate in a double boiler on top of the stove and when melted, pour each mold half full. Place a spoonful of peanut butter into the middle of the melted chocolate. It may be necessary to add more melted chocolate to the mold to cover the peanut butter and to fill it and create the desired mold shape.

Again, let the candy cool to pop out of the molds. Wrap the candy with decorative aluminum foil so that the heart shape is showing and toss a few on a pillow, around the romantic dinner setting or fill the bottom of the wineglass with the heart shapes. Add one long stemmed rose to the wineglass.

Candy Baskets

If you prefer not to make homemade candy, purchase any type of Valentine's candy your honey likes. Use flower vases or wineglasses and fill them with candy. Add roses or any type flower on a stem.

If your Valentine is a gardener, purchase a decorated ceramic pot and vellum paper in a complimentary color as well as a piece of Styrofoam. Purchase Popsicle sticks and glue any desired candy package to the end of a Popsicle stick. Make sure the package is still in place around the candy when gluing to the popsicle stick. Place the Styrofoam into the bottom of the ceramic pot and stick the opposite end of the sticks into the Styrofoam. Place the vellum paper around the candy to create a candy flower basket.

Tags: around candy, melted chocolate, peanut butter, butter fill, Candy Ideas, candy melts, candy molds

Make Lowfat And Easy Sweet Potato Chips

The names "sweet potato" and "yam" are often used interchangeably in the U.S.

Sweet potato chips pack a nutritional punch -- a serving of sweet potatoes contains about twice the recommended daily allowance of vitamin A and nearly half the RDA of vitamin C. However, sweet potato chips tend to be deep fried, adding unnecessary fat to an otherwise nutritious snack. As long as you can use a knife and an oven, you can make your own baked sweet potato chips -- and baking instead of frying reduces the fat content to almost zero grams.

Instructions

1. Preheat your oven to 400 F.

2. Wash the sweet potatoes and peel them if you desire -- you can also leave the skins on. Use a knife or mandoline to slice the potatoes into rounds 1/8-inch thick or less. Alternatively, cut a potato in half in the short direction and pull a wide vegetable peeler along the cut surface to peel off thin slices.

3. Place the potato slices in the bowl, sprinkle 1/4 tsp. salt over them and add enough cold water to cover the potatoes. Let the slices sit for 30 minutes.

4. Drain the potato slices and place them on a layer of paper towels. Use more paper towels to blot the slices dry.

5. Line a baking sheet with aluminum foil and spread the potato slices on it in a single layer -- use multiple baking sheets if you have too many slices to fit on the sheet. Spray the slices with olive oil or butter-flavored nonstick spray. Turn the slices over and spray the other side as well.

6. Place the baking sheet in the oven and bake for 11 minutes. Remove the baking sheet from the oven, flip the potato slices over and return to the oven to bake 11 more minutes. Remove the chips from the oven and check whether they are golden-brown and have crisp edges; if not, bake 2 to 3 more minutes.

7. Remove the chips from the oven and sprinkle with salt and any other seasonings you want, such as pepper, garlic powder, paprika, chili powder or cinnamon and sugar.

Tags: potato slices, baking sheet, from oven, minutes Remove, potato chips

Make Honey Mustard Sauce With Catsup

Pork sausage is delicious when stir-fried with honey mustard sauce.

Catsup, or ketchup, is a very versatile ingredient when making sauces, condiments and glazes. Its strong tomato base is ideal for assimilating other flavors to give extra piquancy to many dishes. A really good combination of flavors is catsup, honey and mustard. This honey mustard sauce is excellent for barbecues, stir-fries, as a glaze for roast ham, pork or duck, or as an accompaniment to any roasted meat. It also makes a tasty chicken marinade.

Instructions

1. Mix all ingredients in a heavy-based pan over very low heat. Whisk well. The sauce only requires slight warming for the ingredients to blend together. Remove from heat once the sauce reaches blood temperature. Put to one side until you are ready to use it.

2. Adjust ingredients to taste. If you prefer a zingy sauce, add a little extra balsamic. If you would like a sweeter sauce, add a little more honey. For a hot sauce add a drop or two of Tabasco.

3. Partially grill or roast the meat, then brush the sauce on during the final 15 minutes of cooking. Alternatively serve the sauce in a bowl with a sprinkle of chopped cilantro.

Tags: honey mustard, mustard sauce, sauce little

Pasties

Meat pies of various sorts have been a common, basic food for many cultures. Cornish pasties are an old-fashioned food that remains ideal in a modern world. This simple pastry can be eaten out of hand and it's portable, practical and versatile. Rather than being delicate, these are sturdy and durable meals ideal for eating on the go. Pasties remain popular in Cornwall and elsewhere in Britain today, sold in specialty shops, bakeries and grocery stores.

History

While the specific origins of the pasty are not known, it appears to have begun as a Cornish tin miners lunch, or "croust." An easily carried, durable lunch made an ideal meal for a hard-working miner. Some mines even built ovens at the surface to keep the miner's pasties warm until lunch. Pasties were often marked with initials in pastry dough to allow everyone to recognize their own lunch.

Pastry

Two different types of pastry are used for Cornish pasties. Either a shortcrust pastry or a rough puff pastry can serve as the crust for a Cornish pasty. A short pastry for a Cornish pasty is made by cutting butter, lard or shortening into flour. Shortcrust pastry is commonly used for pies and tarts. A rough puff pastry is less labor intensive than a traditional puff pastry; however, relies upon turns and folds to form a light and flaky dough.

Fillings

The traditional Cornish pasty filling is beef, potatoes and onions. Turnips may be added. The key to a Cornish pasty, as opposed to other meat pies, is that all ingredients are placed into the pasty raw and baked together. Meat must be chopped and vegetables sliced. The filling can be mixed together or layered in the pasty. In the past, some pasties had separate pastry compartments for different sorts of fillings, with fruit or jam in one and meat and vegetables in another.

Recipe

Cut 1/2 pound of fat into 1 pound of flour. Add a pinch of salt and a small amount of cold water to mix. Work the ingredients together until they form a smooth ball. Set this aside. Chop 3/4 pound of good quality beef into small pieces. Finely slice 1 onion, 1 potato and 1 rutabaga. Roll the dough out into 4 circles, each approximately 6 inches in diameter. Place a small amount of beef and a layer of vegetables onto half of each circle. Add salt, pepper and butter to each pasty. Bring the other half of the dough over and crimp the edges. Brush with beaten egg and slit the top to allow steam to escape. Bake at 425 degrees for 20 minutes, then lower temperature to 350 degrees for a further 40 minutes.

Modern Interpretations

While purists expect their pasties to have only beef, potato, onion and rutabaga or turnip, many people have opted to use the idea of a Cornish pasty for all sorts of other fillings. Egg and bacon pasties, fig and apple pasties or curry pasties all make equally appealing and portable meals, even if they are not traditional Cornish pasties.

Tags: Cornish pasty, Cornish pasties, puff pastry, rough puff, rough puff pastry, small amount

Make Honey Mustard Chicken

If you love fried chicken but have joined the ranks of cholesterol watchers, fat counters and measurers of waist size, don't despair. You can eat fried chicken and still watch your weight. Of course you can't fry it up in a pan like mama did, but you can enjoy a crunch as delectable as the Colonel's crispiest. Crusted Honey Mustard Chicken pops out of the oven in less than 30 minutes and serves four hungry guests baked "fried" chicken with less than 350 calories.

Instructions

1. Preheat oven to 425 degrees.

2. Combine honey mustard, salt and pepper, green onion and chopped dill or herb. Mix well and keep 1/3 cup of mixture in reserve to drizzle over chicken later.

3. Crush cornflakes and place in a shallow bowl.

4. Dip chicken breasts in honey mustard mixture until well coated.

5. Dredge chicken in cornflake crumbs and coat thoroughly.

6. Coat baking pan with cooking spray and arrange chicken breasts on pan, making sure sides are not touching..

7. Bake uncovered about 15 minutes until crust is golden brown and chicken juice runs clear.

8. Drizzle reserved honey mustard mixture over chicken just before serving.

Tags: fried chicken, honey mustard, chicken breasts, Honey Mustard, Honey Mustard Chicken

Taste Scotch Whiskey

Scotch whisky is considered a strong alcohol.

While you can enjoy Scotch whisky by filling a shot glass and throwing it back, or cutting the Scotch with water or ice, properly tasting Scotch whisky will help you appreciate it more fully. Tasting Scotch whisky involves three senses: smell, sight and taste. The more time you spend tasting Scotch whisky, the better you will become at deciphering different brands' unique aromas, texture and pungency -- and the more you will appreciate the flavor.

Instructions

1. Pour 1 ounce of Scotch into a clear glass. Hold the glass to the light and examine the color. The lighter the color, the newer the Scotch whisky.

2. Swirl the Scotch in the glass and smell. If your nose begins to tingle or burn, this indicates that the Scotch whisky has a high alcohol content. The more your nose burns, the higher the alcohol content.

3. Take a large sip of the Scotch and hold it in your mouth. Note the texture of the Scotch -- it may be smooth and thick or thin and dry.

4. Note the taste of the Scotch. It may taste sweet, salty, sour or bitter, in any combination. Try to identify flavor notes, such as fruits, flowers, smoke or cereal notes.

5. Swallow the whisky once you've finished tasting it.

Tags: Scotch whisky, alcohol content, tasting Scotch whisky, your nose

Make A Cider Mill

Make your own apple cider with a homemade cider mill.

Nothing can quite compare with the taste of fresh, homemade cider. While you may be able to find fresh cider at a local farmers market it will never be quite as fresh as if you made it yourself. Making your own cider is not difficult -- all it takes is a cider mill and some apples. If you know use a hammer you can even make your own cider mill so you will be able to enjoy fresh cider whenever you want.

Instructions

1. Assemble a wooden basket to hold the apples during pressing. Create a square frame out of pieces of 1-by-2-inch hardwood and cover five of the six sides, leaving the top of the basket open. To cover the sides you may either use hardwood boards or nail down slats of hardwood spaced 1/16th of an inch apart. If you choose to use sheets of plywood you will need to drill many small holes into the four sides of the basket.

2. Create a square frame using the hardwood 4-by-4s and 2-by-4s. Lay two of the hardwood 4-by-4s down on the ground and nail to them two hardwood 2-by-4s - one near the top of the 4-by-4 and one near the bottom. Repeat this process with the other two 4-by-4s, then use the remaining 2-by-4s to complete the frame in the shape of a cube.

3. Enclose the top of the hardwood frame with the leftover 2-by-4s. Secure all joints with glue or L-brackets for extra stability.

4. Cut a drainage hole in the bottom of the metal tray near one of the corners using an electric drill or cut a notch out of the rim with a hacksaw. Slide the metal tray into the hardwood frame and set the wooden basket on top of it inside the frame.

5. Cut the thick hardwood board down to size using an electric table saw. Once cut, the board should be just small enough to be laid flat inside the wooden basket with enough room around the edges to move up and down.

6. Clean and sanitize the wooden basket, the metal tray and the hardwood pressing board. Scrub these items with hot soapy water then rinse with a mixture of 1 tablespoon of bleach dissolved in a gallon of water. Thoroughly rinse off the bleach mixture before using the cider mill.

7. Wash, core and slice the apples, then place them in the wooden basket. For the best tasting cider, use a combination of one-third sweet apples like Fuji or Gala varieties, one-third bittersweet apples like Somerset Red apples, and one-third sharp tasting apples like Granny Smiths. You may choose to put the apples in a cheesecloth sack before putting them into the wooden basket.

8. Place the hardwood board on top of the apples in the wooden basket and position the bottle jack on top of the board in the center of the basket. To make cider, crank the bottle jack so it presses against the underside of the top of the wooden frame and exerts downward pressure on the board in the wooden basket. As the apples are crushed, the juice will run out of the holes in the wooden basket into the metal tray and stream out through the hole in the tray.

9. Collect the juice in a bucket or bowl by placing it under the hole in the metal tray. Refrigerate the cider and store it for up to 10 days.

Tags: wooden basket, metal tray, apples like, cider mill, bottle jack, Create square, Create square frame

Make Homestyle Chesapeake Bay Spiced Fries

Many restaurants have begun carrying what many people refer to as home style Chesapeake Bay spiced fries. This highly seasoned potato is always eaten before anything else. Follow these simple instructions to make home style Chesapeake Bay spiced fries.

Instructions

1. Preheat your oven to 425 degrees. If you do not like your French fries crispy, lower the heat to 375 for your Chesapeake Bay spiced fries.

2. Spread a single layer of any store brand frozen French fries onto your baking sheet. Any style frozen french fries will do when making Chesapeake Bay spiced fries.

3. Hold the aerosol low fat cooking spray about six inches above the frozen French fries. Spray an even coat of the spray onto the frozen french fries. This will make the seasoning stick to your Chesapeake Bay spiced fries.

4. Sprinkle an even layer of any brand seafood seasoning on to your frozen French fries. This is the special step that makes the fries Chesapeake Bay spiced fries.

5. Place the Chesapeake Bay spiced fries into the oven until they are golden brown. Serve immediately.

Tags: spiced fries, Chesapeake spiced, Chesapeake spiced fries, fries This, French fries

Make Savory Popcorn

Give popcorn a gourmet twist.

Easy and quick, popcorn makes a perfect afternoon snack, and is a must for family movie night. However, most people would not classify popcorn, especially microwave popcorn, as a gourmet treat. But like most carbohydrates, popcorn absorbs spices well, and new flavor combinations, such as black truffle oil-sea salt, Parmesan-basil and caramel-bacon have become popular in gourmet popcorn shops and online retailers. Healthy, fun and flavorful, gourmet popcorn is just as easy--and much less expensive--to make at home with a few simple ingredients.

Instructions

1. Prepare the popcorn in the microwave according to the directions, or use the old-fashioned and simple stove-top method. For stove-top cooking, heat canola oil on high in large pot, and add enough popcorn kernels--approximately 1/3 cup--to cover the bottom of the pot. Cover the pot, turn the heat to "Medium" and lightly shake the pot until all of the popcorn has finished popping--approximately 2 minutes. Empty the contents into a large bowl.

2. Flavored olive oil will add an extra punch to the recipe.

Melt 1/4 cup of butter and 1/4 cup of olive oil in saucepan. Olive oil is a healthy fat, and the combination of the two adds a lovely depth of flavor to the popcorn.

3. Healthy almonds provide protein and antioxidents.

Add 1/2 cup of almonds, pecans, macadamia nuts, cashews, pistachios or hazelnuts to the melted butter and olive-oil mix. Toast the nuts in the butter until they start to smell slightly nutty.

4. Pour the buttered nuts over the popcorn and toss until the popcorn is evenly covered. Sprinkle the popcorn with sea salt and cracked black pepper to taste.

Tags: gourmet popcorn, popcorn gourmet, until popcorn

Make A Lowfat Diet Pizza

Just because you're attempting to maintain a healthy diet does not necessarily mean that pizza is off-limits. It does mean, however, that you'll need to make your own pizza--a less fattening version with plenty of taste to satiate your cravings using low-fat ingredients and plenty of fresh veggies. Instead of viewing pizza as an occasional indulgence, this recipe will allow you to enjoy your pizza while maintaining your diet.

Instructions

1. Mix together the flour, xanthan, yeast and salt in a large bowl and add 1 cup of water, honey and olive oil. The mixture should begin to form a soft, somewhat brittle dough.

2. Knead the dough on a cutting board or bowl and add the remaining ¼ cup of water to help keep the dough together. Preheat the oven to 425 F.

3. Continue kneading for about 3 to 5 minutes, then cover the bowl or flat surface with foil or plastic wrap. Allow the dough to sit for 10 minutes. Meanwhile, grease a 12-inch pizza pan with a light cooking spray and set aside.

4. Take the dough and flatten it into a flat circle, then lift and press the mixture into the pizza pan. Spread tomato sauce over the dough and the toppings of your choice, sprinkling the mozzarella over them.

5. Bake the pizza in the preheated oven for about 20 to 30 minutes, or until the cheese has melted and the crust is golden brown.

6. Remove the pizza and use a pizza knife to cut into triangular slices. Let cool for a minute or two before serving.

Tags: about minutes

Serve A Wine Bottle In A Restaurant

As a server in a restaurant, it is important to push wine sales because it will increase the total amount of the bill, and it's an easy way to get an entire table to have a drink. Knowing properly present a bottle of wine will make you look more professional and will leave a good impression on your guests.

Instructions

1. Once a table has ordered a bottle of wine and you have received it from the bartender, get the appropriate amount of wine glasses, a wine chiller (a metal container to keep wine cool) and a linen. Place the linen in the wine chiller to line the container for when the bottle is placed in it on the table.

2. When arriving at the table, place a wine glass in front of every guest that will be enjoying the bottle and place the wine chiller in the middle of the table.

3. Present the wine to the guest that formally ordered the bottle. Hold the bottom of the bottle in one hand and lean it back into your other hand with the label facing the guest so she can check to make sure it is exactly what she ordered.

4. Once the guest has seen the bottle, use the cutting tool on your wine opener to cut the cover off of the corkscrew going all the way around the tip of the bottle. Then twist the spiral part of the wine opener into the cork and use the lever to pull up and release the cork.

5. Pour just a small taste of the wine into the glass of the guest who ordered. It is customary for the guest to taste the wine first before everyone else to show her approval.

6. If the guest is satisfied with the quality and taste of the wine, you can begin to pour the wine for the others at the table. Always make sure to start with the oldest women first, then younger women, then the oldest men, then the younger men, ending with the person who ordered the wine.

7. After everyone has a glass of wine poured, place the bottle in the wine chiller and let your guests enjoy.

Tags: wine chiller, bottle wine, taste wine, guest that, make sure

What Spices Do You Put In Spaghetti

Spaghetti lends itself to many flavors.

Spaghetti is a form of pasta shaped like a long, thin string and the spices you add depend on the sauce and accompaniments served with it. Spaghetti lends itself well to many different sauces and flavors and its versatility makes it a good match with various of herbs and spices, from traditional to unusual.

Tomato-based Dishes

Perhaps the most popular way to serve spaghetti is with a tomato-based sauce, such as marinara. Traditionalists use only basil, salt and pepper to flavor their basic sauce, but you can add more punch by adding dried or fresh herbs, such as rosemary, thyme, oregano or marjoram. To make the sauce spicy or "arrabbiata" -- Italian for angry -- add crushed red pepper flakes. For an unusual flavor boost, add cinnamon.

Oil-based Dishes

Spaghetti can be prepared simply by tossing the cooked noodles in olive oil and garlic, a traditional dish called spaghetti aglio olio. To add more flavor, add red pepper flakes and crushed black pepper, as well as dried or fresh Italian herbs in any combination.

Cream-based Dishes

Cream sauces act as a blank canvas upon which herb and spice flavors are showcased. While spice and herb combinations can be used, a cream sauce is the ideal way to amplify one specific flavor. Try paprika, mustard seeds or saffron and see how well the flavor shines.

Other Dishes

Throughout Italy and the rest of the world you'll find endless variations on spaghetti. Seafood is a common pairing and can be served with hot spices such as cayenne and red pepper, or lighter and fresher herbs and spices, such as dill and parsley. Spaghetti carbonara, a popular dish with a silky egg-based sauce, is traditionally served with a hearty helping of freshly cracked black pepper. Meat-based sauces, such as ragu Bolognese, usually only contain salt and pepper but can benefit from the added flavor of spices such as cinnamon and red pepper, or dried herbs such as thyme and oregano.

Tags: served with, spices such, black pepper, dried fresh, herbs spices, herbs such

Use Peanut Sauce

Peanut sauce is a common sauce used for dipping or for marinade. The recipe is very easy to make. Once you mix your sauce, you can use it for dipping bread, potatoes or vegetables. If you choose, you can use it to make a satay, which is a dish with meat using the peanut sauce as a marinade. You can use any meat of your choice--chicken, pork or beef--either grilling it or frying it.

Instructions

Use Peanut Sauce

1. Assemble your ingredients. Place at least 3 tablespoons of peanut butter in a bowl. Place bowl in microwave to soften the peanut butter, approximately 20 to 25 seconds on high.

2. In another bowl, mix other ingredients. These include 3 tbsp. soy sauce, 1/4 cup apple juice, hot sauce to taste and 3 tbsp. lime juice. Once the other ingredients are mixed and the peanut butter is softened, you can mix all ingredients together slowly.

3. This sauce can be used as a dipping sauce or a marinade. As a dipping sauce, you can use it for bread or potatoes or vegetables. The sauce can be served hot or cold.

4. If you choose to use this as a marinade, you can spread the sauce on the meat of your choice. It should be marinated for approximately an hour in the refrigerator. After the marinade, you can grill it or place it on a skewer.

5. Refrigerate any unused sauce. It can be used later as a dipping sauce. It can also be microwaved and served warm, if you desire.

Tags: dipping sauce, peanut butter, sauce used, bread potatoes, bread potatoes vegetables, meat your, other ingredients

Make Homemade Scalloped Potatoes

Serve scalloped potatoes plain, with cheese or with gravy.

Simple but tasty scalloped potatoes can be served as an everyday side dish with ham or meatloaf, or dressed up to serve to company with an elegant dinner. Readily available, low-cost ingredients form the basis of this affordable comfort food. The potatoes become tender during cooking as they absorb the liquid, and the extended cooking time allows the flavors to blend perfectly.

Instructions

1. Preheat your oven to 350 F. Lightly grease your casserole dish.

2. Clean and peel the potatoes. Cut the potatoes into 1/8-inch slices using a knife, a food processor or a mandoline slicer. Peel and finely chop one large onion.

3. Place a thin layer of potatoes in the greased casserole dish. Sprinkle with chopped onion. Dot with butter and sprinkle with salt and pepper. Repeat the layering process until all the potato slices have been used. For stronger flavor, add garlic or onion salt.

4. Pour the liquid evenly over the top of the layered potatoes. For traditional, plain scalloped potatoes, use half-and-half or a plain white sauce of milk, butter and flour. For a more flavorful option, use one can of condensed cream soup, such as cream of celery soup, mixed with a little milk or cream.

5. Cover the casserole dish with aluminum foil and bake for one hour. Remove the foil and bake for 30 to 40 minutes longer, or until the liquid is mostly absorbed and the top layer is golden brown. Let the potatoes stand for five to 10 minutes before serving to allow sauce to thicken.

Tags: casserole dish, dish with, foil bake, scalloped potatoes

Make Baked Margarita Chicken

Margarita chicken is an easy and flavorful main dish that works well on the grill or in the oven. In this version, the chicken is baked until it is tender and juicy. The tequila will evaporate as it bakes, but if you prefer not to use it you can substitute an equal amount of chicken broth--the real flavor comes from the margarita mix and cilantro. This versatile entree is great over rice or sliced over a green salad for a light dinner.

Instructions

1. Reserving half a cup of the marinade for later use, combine all ingredients (except chicken) in the bowl or bag you plan to use to marinate. Stir or shake to combine.

2. Rinse chicken breasts and pat dry. Trim visible fat from the chicken and discard.

3. Add chicken to marinade. If you use a bowl, then cover it tightly with foil or plastic wrap. If you are marinating the chicken in a bag, press out the air and seal it tightly.

4. Marinate chicken for one to two hours in the refrigerator.

5. Remove chicken from marinade and place in a single layer in the baking dish. Discard remaining marinade. Pour the half cup of marinade that you reserved in the first step over the chicken.

6. Bake chicken at 350 degrees for 35 to 40 minutes. Serve hot.

Tags: half marinade

Oldest Vineyards In Upstate New York

Upstate New York includes several historic vineyards that produce a variety of award-winning wines.

The State of New York is the home of the largest city in the United States as well as some of the most varied terrain in the northeast. Its upstate regions include the Hudson Valley, the Finger Lakes, and the Adirondacks, and located within these areas are some of the oldest vineyards in the country with tasting rooms that are open to the public.

Brotherhood Winery

The Brotherhood Winery (brotherhood-winery.com) is a historic Hudson Valley winery located in the town of Washingtonville. Established by the Jaques family in 1839, it is the oldest operating winery in the United States. It offers award-winning wines produced from its vineyards in the town of Hudson that range from premium wines (cabernet, chardonnay, merlot, riesling, and pinot noir) to dessert wines (port, sherry, and ice wine). The winery offers individual and group tours of its facilities seven days a week, which include a visit to the underground wine cellars, wine tastings, and a keepsake Brotherhood Winery wine glass.

Hazlitt 1852

The Hazlitt 1852 Vineyards and Winery (hazlitt1852.com) is in the Finger Lakes Region on the eastern shore of Seneca Lake. Established in 1852, this winery has been family-run for six generations. In addition to producingred and white wines, it is known for its Hazlitt Red Cat, a sweet, red wine produced from the local Catawba grapes. The winery provides wine tastings seven days a week and its tasting room was named one of the Top 25 Tasting Rooms in the United States by "Wine Enthusiast" magazine in May 2008.

Pleasant Valley Wine Company

The Pleasant Valley Wine Company (pleasantvalleywine.com), also known as the Great Western Winery, sits near the town of Hammondsport in the Finger Lakes Region. Founded in 1860, it is the oldest winery in the region and it offers Pleasant Valley wines ranging from blush to white as well as the wines from the Caywood and Seneca Harbor Vineyards. It is also the home of the award-winning Great Western Champagne. The property also includes the Great Western Winery Visitor Center, which provides daily, 45-minute guided tours of the eight historic stone buildings and variety of wine-making exhibits. Pleasant Valley was named one of the "Five Don't-Miss Wineries" in the Finger Lakes area by the "Philadelphia Inquirer."

O-Neh-Da Vineyard

The O-Neh-Da Vineyard (onehda.com), on the western shore of Hemlock Lake in the Finger Lakes Region, was founded in 1872. This vineyard produces sacramental white, pink, and red wines (in accordance to Catholic Canon Law) for use by clergy in churches worldwide. To support its production costs, it also provides a variety of white and red table wines through its Eagle Crest Vineyards label. The winery is open to the public from Monday through Friday with weekends available by appointment only.

Stoutridge Vineyard

The Stoutridge Vineyard (stoutridge.com) in Marlboro, approximately 70 miles north of New York City, includes a sporadic history that dates back to 1902. When it was closed by prohibition in 1919, it served as a bootleg distillery until 1956. After years of neglect, its vineyards were replanted in 2001 and the winery opened for business in 2006. It now produces riesling, pinot noir, and special wines made from the Teroldego and Sangiovese grapes on its acres of hillside vineyards. The winery is open to the public from Friday to Sunday throughout the year.

Tags: Finger Lakes, Pleasant Valley, Brotherhood Winery, Finger Lakes Region, Great Western

The Best Way To Drink Bourbon

Bourbon can range from mellow and smooth to harsh and biting in taste. As an alcoholic spirit, it is a product where you do get what you pay for. The key to good bourbon is the aging process; the longer it ages the better the drink. Inexpensive bourbons may be aged for only 2 years, while the more expensive may be aged 20 years or longer. The best way to drink bourbon is highly subjective and depends on your own personal tastes and how much of the flavor you want.

Instructions

1. Try it in a shot glass first. Pour approximately 1 ounce of bourbon into the glass and drink it. This will help you determine how mellow and smooth the bourbon is.

2. Pour an ounce of bourbon over ice into a shallow glass. Sip as desired.

3. Mix an ounce of bourbon with clear, cold spring or branch water. Bourbon and branch is a popular drink in some parts of the south and southwest.

4. Mix bourbon and flavored soda together to taste. Using cola or a lemon lime soda can help mask the taste of harsh bourbon.

5. Use bourbon in any drink recipe calling for whiskey. Even the worst bourbon is smoother than many whiskeys in taste.

Tags: ounce bourbon, mellow smooth

Why Do Wine Glasses Have Different Shapes

The shape of a wine glass is designed to bring out and enhance the flavor profile and aroma of a particular wine. Of the many glass shapes, there are three basic shapes: Bordeaux, white wine and Burgundy. Champagne and other sparkling wines have a specific glass also.

Bordeaux Or Red Wine Glass

Red wine glass

The Bordeaux glass is a tulip-shaped red wine glass with a long stem and large bowl that tapers to a large but slightly narrower rim at the top, concentrating the wine's aroma and enhancing its varietal characteristics. The fuller flavors in red wines need more room to expand, and the wider bowl will aerate the wine, softening its tannins and giving it a smoother mouth-feel.

White Wine Glass

White wine glass

The white wine or chardonnay glass is similar to the Bordeaux glass but slightly taller and with a narrower bowl and rim. The tapered rim concentrates the bouquet of white wine, which is more subtle than red wine. The taller, thinner glass also allows white wine to stay chilled longer.

Burgundy Glass

The Burgundy, or Pinot Noir glass is balloon-shaped with a long stem and large bowl that is shorter and wider than a Bordeaux glass. The larger bowl enhances the delicate aroma and flavor of Pinot Noir.

Champagne Flute

Champagne flutes

A champagne glass, called a flute, is tall and thin, with a very narrow rim or lip designed to concentrate the champagne's bubbles, not allowing them to go flat. It has a deep but small pocket cut at the bottom of the glass that allows a steady stream of bubbles to rise, keeping it effervescent longer.

Tags: white wine, Bordeaux glass, wine glass, bowl that, glass also, large bowl, large bowl that

Pack Potato Chips

Packing a lunch is a time-honored way to save money for both children and adults alike. While a homemade lunch is generally a good way to have a healthier meal, the occasional treat like potato chips is a nice change once in a while. Chips are one of the most fragile food items to pack, so you must take care in packing so that your lunch treat doesn't end up a bag of crumbs by lunchtime. There are many ways of packing chips, each more elaborate than the rest, so you can choose which one works the best for your particular lunch needs.

Instructions

1. Purchase potato chips that come in individual serving bags. These bags include one measured serving of chips, plus a pocket of air that serves as a cushion to help protect the chips.

2. Save money by packing chips from larger bags into smaller zip-top plastic bags. After putting the serving of potato chips into the plastic bag, seal the bag almost all the way, leaving a small opening. Use a straw to blow air into the bag, then seal it quickly before the air escapes.

3. Purchase Pringles potato chips in individual serving cans. These cans are about 4 inches tall. Use the cans of chips as one serving, but save the can and lid for next time. You can use the can and lid as packing material for any type of potato chips that you like, not just for Pringles anymore.

4. Purchase plastic box-type food containers. Marketed for saving leftovers in your refrigerator, these containers work perfectly for preserving fragile lunch items like cookies and chips.

Tags: potato chips, chips that, individual serving, packing chips, potato chips that

Make Vodka Sauce

Vodka sauce is a classic pasta topping. It's a simple recipe that takes about an hour to cook. Mixing quality vodka with tomatoes, onions and garlic, then simmering the alcohol out, leaves you with a vodka-flavored sauce with no alcohol content.

Instructions

1. Saute the onions and garlic in olive oil until the onions are opaque.

2. Stir in the vodka and the tomatoes. Allow this mixture to simmer over low heat in an uncovered skillet for at least 30 minutes. This gives the alcohol in the vodka plenty of time to simmer away.

3. Add the basil and heavy cream and mix thoroughly.

4. Use as much of the tomato paste as needed to create the thickness you desire. The thickness of the sauce is a personal preference. For thin sauces, you can omit the tomato paste altogether.

5. Allow the sauce to simmer over low head in an uncovered skillet for an additional 30 minutes.

6. Serve your homemade vodka sauce over pasta with shredded cheese and crusty bread.

Tags: onions garlic, simmer over, tomato paste, uncovered skillet

Make Grape Jam

Make homemade jam using fresh grapes.

Paul Welch patented the first grape jam, which he called grapelade in 1917. Grape jam differs from grape jelly in that it includes the pulp of the grape whereas jelly is made from only the juice. Making grape jam at home will give you the opportunity to experiment with your own flavors, level of sweetness and type of sugar used. The jam must be made in small batches to ensure proper thickening, however multiple batches can be made at once if the grapes are cooked in separate pots.

Instructions

1. Sanitize the canning jars and rims by placing them in the stock pot and bringing them to a rolling boil. Allow the jars to boil for approximately 10 minutes. Do not boil the lids as this will destroy their ability to seal properly. Wash the lids in cool soapy water.

2. Remove the jars from the pot and allow them to cool as you prepare the recipe. Dry the rims and lids of the jar thoroughly.

3. Remove the skins from the grapes and chop the skins into small pieces.

4. Cook the skins in a medium-sized pot over medium-low heat for 15 to 20 minutes or until soft. Add just enough water to keep the skins from sticking to the pot but not more than 1/2 cup. Remove from heat.

5. Cook the pulp, or remainder of the grape, in a medium pot over medium-low heat until soft, approximately 15 minutes. Do not add water.

6. Pour the pulp into a food mill or press through a sieve to remove seeds. For convenience, the pulp can be pressed right into the pot with the skins you set aside earlier.

7. Add the sugar to the pot and place the pot back onto the heat. Cook for about 10 minutes or until the mixture begins to thicken, stirring frequently.

8. Pour the jam into the jars allowing 1/4 inch of head space, which is the distance between the top of the jam and the top of the jar.

9. Wipe the rims of the jar to remove any debris left behind by the pot or the jam. Place the lids on the jar followed by the rims. Tighten until you are no longer able to turn the rims using only your fingers.

10. Place the jars into the water bath canner. Fill the canner with water as per the manufacturer's instructions and process for five minutes. Allow the jars to cool completely before removing.

Tags: Allow jars, approximately minutes, heat Cook, medium-low heat, minutes until, over medium-low, over medium-low heat

Make An Elizabeth Swann Costume

Elizabeth Swann is the strong heroine of the three Pirates of the Caribbean movies, so it's easy to see why anyone would want to dress up as this character. This character has worn several costumes throughout this movie series. Making an Elizabeth Swann costume can be done by using the following steps.

Instructions

1. Decide on which Elizabeth Swann costume is best. For Elizabeth's swashbuckler look one needs a long-sleeved white shirt, a dark vest, dark pants, a tricorn hat and long boots or boot covers available at any costume shop. Elizabeth's wedding dress is a full gold gown from the colonial period. Watch the movie or look at photos to get the right look. Check out sewing patterns by Simplicity and McCall's for Colonial clothing and select fabrics and colors according to the costume. Look through closets at home or browse through thrift stores for clothing finds. Men's dress pants make excellent pirate pants. Elizabeth's oriental look may be a bit harder to make as it involves embroidery. Make a basic oriental pants and long jacket from a pattern in black and try painting the design on with fabric paint instead.

2. Select appropriate footwear according to the wardrobe. Try a pair of flat black Chinese-style Mary Janes to go with the oriental outfit. Boot toppers are available from lots of websites or any costume store for Elizabeth's Pirate look. Just put these on over any pair of dark shoes. If working from a sewing pattern, boot cover patterns sometimes are included. Fabric stores carry all sorts of faux leather that works well. Choose an elegant ivory colored two-inch heel to go along with Elizabeth's fancy dress, either from that you might have at home or again, from a thrift store.

3. Find a long light-brown wig if not lucky enough to be born with this hair. These pictures are all over the Internet or just re-watch the movies. Check out the local costume shop for a wig. Her hair is styled long and loose with the pirate outfit, up in a low bun for the oriental look and styled with ringlets and pulled back for the wedding ensemble.

4. Accessorize your outfit. A folding fan works well with the fancy dress. Of course, a swashbuckler outfit needs a sword. Check the toy department at Wal-Mart for official Disney plastic weapons based on the movies. Aztec Gold necklaces can be purchased online or in accessory stores like Claire's or Hot Topic. To make a tricorn hat, take a regular brown cowboy hat and fold up three corners, securing from the inside with safety pins.

Tags: Elizabeth Swann, costume shop, Elizabeth Swann costume, fancy dress, oriental look