Make Pumpkin Seeds Using A Dehydrator

Dry pumpkin seeds instead of roasting them for a crunchy snack.

Use the leftover seeds from carving a Halloween jack-o'-lantern or making a pumpkin pie. Dry the seeds for a healthy, fiber-filled snack alternative to roasted seeds. A food dehydrator facilitates the drying process by creating a controlled environment around the seeds. Salting the seeds before drying is optional, but it seasons the seeds from the inside rather than coating them after drying.

Instructions

1. Cut off the top of a pumpkin with a heavy knife.

2. Scoop out the seed cavity with a large spoon and transfer to a colander.

3. Rinse the seeds under cold running water to separate the strings from the seeds.

4. Pat the raw pumpkin seeds dry on paper towels. Optionally, salt the pumpkin seeds before drying. Bring to a boil a saucepan half full of water with salt to taste. Add the pumpkin seeds and boil for 30 minutes. Drain and pat dry the seeds.

5. Arrange the pumpkin seeds on the drying racks of a food dehydrator in a single layer.

6. Dry the pumpkin seeds at 95 degrees F on your dehydrator for six to eight hours or until crisp.

7. Store the dried pumpkin seeds in an airtight container in the freezer or pantry.

Tags: pumpkin seeds, before drying, food dehydrator, pumpkin seeds, seeds before, seeds before drying, seeds from

Kinds Of Honey

Honey bees travel 2 to 3 miles to harvest nectar from blossoms.

Honey is a sweet fluid produced by honeybees from the nectar of flowers or blossoms. It is composed primarily of sugars. In order for the product to be called honey, it must be pure and free of any additional ingredients, such as water or artificial sweeteners, according to the National Honey Board. Honey is available in a variety of colors and flavors, both of which depend on the nectar source, or blossoms, visited by the bees. The lighter honey is, the milder it tastes.

Liquid Honey

Liquid honey is the most popular form of honey sold in the United States. The honey is extracted from the comb by either centrifugal force, gravity or straining. Liquid honey is free of all visible crystals, which results in a liquid form. Liquid honey usually is pasteurized and often can found in a variety of flavors, including orange blossom, avocado, wildflower and pumpkin.

Comb Honey

Comb honey is honey in its original form. Honey still is attached to the hexagonal-shaped wax comb, which is edible. There is no processing involved other than cutting and packaging, making comb honey the purest form of honey available. Before the invention of honey extraction tools, all honey produced was in comb form. It can either be chewed or spread because the beeswax comb is pliable. Comb honey is often served in restaurants as an accompaniment to cheese plates.

Cut Comb Honey

Cut comb honey, or chunk, honey is made up of part liquid honey and part comb honey. Chunks of the comb are cut from a larger piece of comb and placed in a jar with a large quantity of the liquid form of honey.

Naturally Crystallized Honey

After honey is separated from the comb, glucose will begin to precipitate and form solid crystals. It is a natural and spontaneous process. When this happens, the honey takes on a semi-solid state, which is called naturally crystallized. This sometimes happens to the plastic bear-shaped jar of honey often found at the supermarket. Naturally crystallized honey can be turned into liquid honey by warming the jar in water until the crystals dissolve.

Whipped (or Cremed) Honey

Whipped honey often is called creamed or spun honey. It is sold in a finely crystallized state. Super-fine honey crystals are blended to produce a thick, smooth and creamy-looking honey that is spreadable at room temperature. Unlike liquid honey, whipped honey does not drip. Although all liquid honey will crystallize with time, whipped honey is intentionally crystallized to ensure a spreadable texture.

Tags: form honey, honey often, comb honey, from comb, honey sold

Make Puerto Rican Style Beef Stew

Do you crave beef stew but also want to try a new type of cuisine? In Puerto Rico, there is a traditional beef stew dish called carne guisada puertorriqueña. It is similar to American beef stew that is slow cooked with beef, potatoes and carrots. However, Puerto Rican beef stew also incorporates Latin American flavors from peppers and cilantro. Every Puerto Rican chef makes their version differently, but here is a basic carne guisada puertorriqueña or Puerto Rican beef stew recipe to get you started.

Instructions

1. Place a large soup pot on the stove and turn the heat on medium high. Add a tbsp. of olive oil in pot.

2. Place stew beef into the pot and cook until it is brown. Make sure to stir the meat every at least every two minutes so that it cooks evenly on all sides.

3. While the meat is browning, use a sharp knife and cutting board to cut a green pepper in half, remove the seeds and core, and chop into bite-sized pieces or smaller. Set aside, then peel the two onions and four garlic cloves and chop into your preferred size pieces.

4. After the meat is browned, pour 1 cup of water to the pot, along with your chopped green pepper, onions and garlic cloves. Tear or chop six leaves of the fresh cilantro, then add it to the pot, as well as the 2 tbsp. of vinegar, 1/2 tsp. dried oregano, 1/2 cup tomato sauce, two bay leaves and a tbsp. of salt.

5. Stir all the ingredients together in the soup pot and heat until it comes to a boil. Once it does, turn the heat to low and cover with a lid for one hour.

6. While the soup is simmering, begin to prep the last of your ingredients. Scrub your potatoes under running water and chop them into cubes, then peel your carrots and chop into 1/2-inch chunks.

7. After the soup has cooked for one hour, add the potatoes, carrots and pimento-stuffed olives to the pot and stir everything together. Turn the heat to high until the soup begins to boil, then repeat the process of lowering the heat, covering and cooking for another hour.

8. After an hour, check the meat by using a fork to poke and shred it. If the meat shreds with a fork and doesn't need a knife, it is done.

9. Taste the stew and add more salt if you prefer. Remove and discard the two bay leaves, then ladle the stew over plates of prepared rice or eat it by itself.

Tags: beef stew, Puerto Rican, chop into, beef stew also, carne guisada, carne guisada puertorrique

Use Antique Gelatin Molds

Use Antique Gelatin Molds

Molded gelatin desserts enjoyed a sustained popularity throughout the 20th century, offering colorful and mouth-watering visual appeal. Homemakers all over America delighted in using a variety of fruits, vegetables, juices and dairy products to make stunning gelatin creations. While not quite as trendy today, one of these gelatin desserts would nonetheless add a delightfully retro note to even the hippest dinner parties. With a gelatin mold-either antique or new-and just a few basic kitchen supplies, you will be creating your own spectacular molded gelatin desserts certain to impress.

Instructions

Prepare the Mold

1. To figure out the volume of your mold, fill it to 1/8 inch from the top with water. Use the measuring cups to measure out the water used to fill up the mold. Most recipes for molded gelatin desserts will indicate what size mold you need to use.

2. Dry the mold thoroughly.

3. Coat the inside of the mold evenly with nonstick cooking spray.

Make Your Molded Gelatin Dessert

4. Mix your flavored gelatin with water according to package directions but reduce the water by ¼ cup for every 3 oz. of dry gelatin mix. According to "The New Joys of Jell-o Recipe Book," reducing the amount of water will help your gelatin to maintain its molded shape better.

5. Chill the mixed gelatin for 30 minutes or until slightly thickened.

6. Pour the chilled gelatin into the mold to a depth of ¼ inch.

7. Add your fruit or vegetables to the mold in a decorative pattern, then allow it to chill for another 30 minutes.

8. Slowly pour the remaining gelatin on top of the fruit and allow the entire mold to chill in the refrigerator for at least four hours.

Plate Your Dessert

9. Wet your fingertips and gently separate the gelatin from the edge of the mold.

10. Dip the mold into warm water up to the rim for 20 seconds.

11. Place the serving plate upside down on top of the mold.

12. Flip the plate and mold over and shake gently. You should feel the gelatin release from the inside of the mold. Set the plate down and gently remove the mold.

Tags: gelatin desserts, Antique Gelatin, Antique Gelatin Molds, Dessert your, Gelatin Molds

Compare Chocolate Fountains

Chocolate fountains can be used with fresh fruit displays.

Chocolate fountains are used for dipping cubes of fruit or cake and other desserts into melted chocolate fondue. Chocolate fountains have built-in heaters and a pump keeping the melted chocolate mixture flowing at a constant temperature.

Size

You can buy chocolate fountains according to the size of the machine, the volume of chocolate that it can hold or the number of people it can serve. If the chocolate fountain is for home use, then one that serves around eight people or has a volume of around 2 lbs. of melted chocolate is ideal. If the fountain will be a centerpiece for a party of around 25 people, then one with a capacity of between 4 lbs. and 6 lbs. of melted chocolate is useful so you won't have to refill it constantly. Catering companies will require a commercial model to serve hundreds of guests at one time.

Features

Most chocolate fountains have a heated basin for the melted chocolate mixture and a mechanism for the continuous flow of chocolate. Other features to look for are if the unit has dishwasher-safe parts or temperature controls, or if the machine is easy to set up and break down.

Price

The price range for most chocolate fountains is between $100 and $200, with some smaller models around $40. Commercial-grade models that serve more than 100 guests cost between $1,000 and $3,000.

Tags: melted chocolate, Chocolate fountains, Chocolate fountains used, chocolate mixture, fountains have

Extract Pectin From Citrus

Pectin is a substance extracted from fruit such as citrus that acts as a solidifier and preservative for canned food such as jams and jellies. Pectin can be purchased in powdered form in most grocery stores or made from scratch using the white peels of citrus fruit.

Instructions

1. Cut off the orange parts from the citrus peels and finely chop up the white part of the peels in a food processor.

2. Weigh the chopped peels on a scale to verify that you have exactly half a pound.

3. Add the lemon juice to the peels and set the mixture aside for one hour. Add the water to the mixture and set it aside for another hour.

4. Place the mixture into the medium pot and set on the stove. Bring the mixture to a boil and allow to boil gently for 10 minutes. Remove the pot from the heat. Cover and allow the pot to cool.

5. Place the mixture into a jelly bag over the medium mixing bowl and allow the liquid to drain. Squeeze the bag to remove all access liquid. Re-strain through another clean jelly bag and store in air-tight containers.

Tags: mixture aside, mixture into, Place mixture, Place mixture into

Prepare Meat On A Himalayan Salt Block

Rather than season your steak with a shake from a salt shaker or a dusting of kosher salt applied to the top, infuse your meat with salt by cooking the meat directly on a block of salt. Himalayan salt blocks are rectangular rocks made of edible, pink-colored salt. These add a light, salty flavor into the meat through residual heating after warming the block in an oven. Cook any type of meat, fish or vegetables on top of a salt block for a flavorful way to create a meal right at your dinner table in front of your guests.

Instructions

1. Place the Himalayan salt block onto the middle rack of your oven. Heat the oven to 500 degrees Fahrenheit.

2. Heat the salt block for 30 minutes. While waiting, place a trivet on the table where you want to cook.

3. Use heavy-duty oven mitts to remove the Himalayan salt block from the oven and transfer it to the trivet.

4. Place your meat on the hot salt block and heat on both sides as you would in a dry frying pan or skillet. Sear paper-thin slices of meat on both sides for one minute per side or until no longer pink.

5. Remove and serve the meat.

6. Wait until the salt block cools completely. Rinse it and wipe it dry with a paper towel to remove a small amount of salt from the top layer of the block. This cleans the block for future use.

Tags: salt block, Himalayan salt, both sides, Himalayan salt block, salt block

Boil Whole Chicken Soup

Whole chicken soup is a comfort food on cold nights and is easy to make.

Making chicken soup using a whole chicken is simple and easy. You only need a few vegetables, some water or broth and a bit of time. Chicken soup is a hearty meal on a cold winters night and can be comforting when you are feeling under the weather. Boiling a whole chicken for soup means there will be plenty for the whole family. Just remember to cut away the excess skin and fat.

Instructions

1. Rinse the chicken under cold water and set aside.

2. Heat the oil in a large pot.Add the onions and cook on medium high until they are golden. Add the garlic and cook for two minutes or until fragrant. Do not burn the onions or the garlic.

3. Add the water or chicken stock to the pot. Place the chicken in the pot carefully. Add the carrots, celery, potatoes and thyme.

4. Bring the water to a boil, reduce the heat and let simmer for approximately 1 1/2 hours. The soup will be done when the chicken falls off the bone and the vegetables are tender. Taste the soup and add salt and pepper as needed.

5. Remove the chicken from the pot. At this point the chicken can be left whole and sliced as desired or pulled from the bone and added to the soup. If pulling the chicken from the bone it is best to wait 15 minutes until the chicken is cool enough to handle.

Tags: chicken from, chicken soup, from bone, minutes until, whole chicken

Cook Merguez

Merguez is a very spicy sausage that is popular in Morocco and throughout North Africa. Usually made from lamb or beef, the sausage has a reddish appearance due to spices and chili paste used to flavor the meat. Cooking merguez for the first time may seem like a somewhat daunting task, but there are several easy ways to prepare this spicy sausage for you and your family, whether you want to try the sausage alone, or combine it with other ingredients for a more substantial meal.

Instructions

1. Grill or saute the sausages until golden brown on all sides. This will take about 7 minutes. You can then cut the sausage into slices or eat on a bun like a hot dog. If eating the merguez plain, you may enjoy couscous as a side.

2. Remove the casing from the merguez and saute for 8 to 10 minutes, breaking up the meat with a wooden spoon as you go. Add to cooked mushrooms and cooked short grain rice, and bake in a covered casserole dish for 30 minutes at 350 degrees Fahrenheit.

3. Place the sausages in simmering water for about 7 minutes. Remove, slice into coins, and saute until crisped on both sides. Serve over cooked lentils and Swiss chard. Poaching the merguez before slicing it helps to retain its shape better than if you sliced it raw and then browned it.

Tags: about minutes, spicy sausage

Make Vegan Blueberry Muffins

Vegans eat food that only comes from plants. In addition to excluding meat, this also means no dairy products or eggs, food products that go into making blueberry muffins. But with a few substitutes, you can whip up vegan blueberry muffins in no time.

Instructions

1. Practice vegan cooking in order to be familiar with acceptable food substitutes. Sometimes, successfully cooking vegan is just a matter of experimenting with different substances until you find the right one for the recipe.

2. Replace the eggs in your blueberry muffin recipe with an egg substitute. In muffins, eggs bind the ingredients together. You can do that with an egg replacer like Ener-G Egg Replacer found at your health food store or other binding agents like 1/4 cup of applesauce or pureed bananas.

3. Choose vegetable oils or non-hydrogenated vegetable margarines to replace the butter called for in blueberry muffin recipes. Vegetables oils work best to match the liquid consistency that melted butter provides to blueberry muffin batter.

4. Explore alternatives to traditional milk. You can find both soy milk and rice milk in liquid or powdered form. New milk products appear on the market all the time, with more choices even in your regular supermarket.

5. Practice being healthy by using healthy ingredients. Eating vegan is also a way to practice a healthier lifestyle. Substitute other blueberry muffin ingredients with healthier alternatives. Rolled oats or unbleached flour work as well as regular white flour. You'll notice a tastier difference when you buy organic blueberries.

Tags: blueberry muffin, blueberry muffins

Reduce Your Sugar Intake

Reduce your Sugar Intake

Many people find that they consume too much sugar in their everyday diet. Lowering the amount of sugar that you take in every day can not only help with weight loss, but can also improve dental health and sleep patterns.

Instructions

1. The first thing to do is to make a list of all the foods which you regularly eat. Be sure to include brands, any sauces or garnished that you use as well as what you drink.

2. Next either go online or take a trip to the supermarket to find alternative foods and drinks which have a lower sugar content. Next to the list of foods you have already made, list lower sugar versions of foods as you find them.

3. The next thing to do is to look at the sugar content of what you are eating and drinking. The easiest area to start with is what you drink, which can be changed quickly. anything which contains a lot of sugar should be substituted for a lower sugar alternative. Instead of cola, drink diet soda, and instead of fruit juice, seek out a lower sugar version. If in doubt, or are struggling to find a lower sugar version then simply swap something for water which contains no sugar or calories.

4. Next focus on sauces and garnished, which again are easy to substitute. Most kinds of sauce have light or healthy versions, so as you find more healthy versions, list them next to the ones you normally use. Also include the brands so that you can find them easily next time you shop for groceries.

5. Lastly look for foods and ingredients which you can substitute, which is harder then drinks of garnishes as there isn't always lower sugar versions of these. If you cook a lot from scratch, then you might have to find new recipes instead of changing the ingredients. This can be done by researching either low sugar or diabetic recipes online which are healthier than regular recipes.

Tags: lower sugar, contains sugar, find them, healthy versions, include brands, list foods, lower sugar version

Make Asadero

Queso asadero is a Mexican cheese made from unpasteurized cow's milk.

Asadero, also called queso Oaxaca or queso Chihuahua, is a Mexican cheese that chefs value because it melts easily. Made from cow's milk (usually unpasteurized), it is a fresh white cheese somewhat similar to mozzarella. California cheese maker Rico Milan likens the taste to a Monterey Jack that hasn't been aged, and regards it as the ideal cheese for empanadas and quesadillas. Asadero production methods in Mexico vary slightly by region, but it's fairly easy to make this simple version at home.

Instructions

1. Heat milk in the top half of a double boiler to 145 degrees F for 30 minutes, stirring occasionally. Cool to 95 degrees F. This pasteurizes the raw milk.

2. Stir in the rennet. Cover the container and let it sit undisturbed for 40 to 60 minutes, until curds form.

3. Cut the curd into walnut-sized pieces (about 1 inch square). Rest the curds by letting them sit undisturbed for at least 10 minutes.

4. Line a colander with cheesecloth and pour the fluid containing the curds inside. Allow the watery part of the mixture, called whey, to drain through. Keep the drained curds.

5. Immerse the curds in hot water. Knead them and stretch them into long strings. Braid the strings for an attractive presentation.

6. Apply salt to the outside of the braid. Alternatively, you can submerge the braid in brine.

Tags: Mexican cheese

Cut A Cooked Lobster

Lobsters are a gourmet seafood treat, with succulent meat. There's just one problem for the home cook---how do you cut the lobster meat out of the lobster once you've finished cooking it? Cutting a cooked lobster open and removing the meat isn't complicated, if you've got a few common kitchen tools and patience. Specialized tools like a lobster cracker or a lobster pick can make the cutting task easier.

Instructions

1. Pull the claws and legs off the body of the lobster.

2. Remove the meat from the claws. First take the knuckle off the base of the claw and set aside. You should also remove the lower half of the claw, keeping the upper, larger half. Hit the upper claw with the butt of your knife to loosen the shell. Break off enough shell so you can grasp the meat at the bottom of the claw. The meat should easily slide out of the claw. You can also use a lobster cracker---a specialized tool that resembles a nutcracker---to get the meat out of the claw.

3. Remove the meat from the knuckles. Cut open the bottom of the knuckle, then slice open the side of the knuckle. Peel the knuckle open and remove the meat.

4. Holding the lobster top side up, insert your knife at the top of the lobster (where the lobster's head meets the body). Cut the lobster lengthwise in half along the spine. Pull the shell off the tail and remove the tail meat.

5. Turn the lobster over and cut lengthwise again, so that the lobster is cut fully in half.

6. Remove the lobster's stomach and digestive tract (a dark line that runs along the lobster's tail). You may also find red or green deposits. The green stuff is the "tomalley" or lobster liver, which you probably should remove as it's where toxins end up. The red stuff is lobster roe, which is like caviar.

7. Remove the tail meat by pulling it out of the shell.

8. If you have a lobster pick or a lot of patience, you can also remove small amounts of meat from the lobster legs and the smaller half of the claw.

Tags: meat from, also remove, body lobster, half claw, lobster pick, Remove meat from, tail meat

Make Yogurt

It's easy to make yogurt at home. The only tricky part is getting the temperature right. Follow these steps to make yogurt in any flavor you choose.

Instructions

1. Sterilize 4 8-oz. glass jars and their lids. Boil them in a pot filled with water for 10 minutes. Turn off the heat, put the lid on and let them cool down. Make sure you don't skip this step.

2. Pour 1 quart of milk into a pot or double boiler.

3. Heat the milk slowly, stirring constantly.

4. Stop when the milk reaches 180 to 185 degrees F according to a thermometer.

5. Remove the milk from the heat and let it cool to 105 to 110 degrees F.

6. Add 1/4 cup plain store-bought yogurt to the milk and stir until the yogurt dissolves.

7. Pour the milk into the jars and close the lids tightly.

8. Incubate the yogurt. The jars must stay warm, between 105 to 120 degrees F. Place the jars in a pot or other container filled with warm water. Monitor the water with the thermometer and add hot water as needed to maintain the temperature.

9. Occasionally check the yogurt to see if it has jelled. This can take around 4 to 6 hours or longer.

10. Put the jars of yogurt in the refrigerator.

Tags: filled with, make yogurt, milk into

French Restaurants In Virginia Beach On Hampton Roads

Hampton Roads is the large area in the southeast part of the state of Virginia. Hampton Roads is home to Jamestown, Colonial Williamsburg and Virginia Beach, which is Hampton Roads' oceanfront. Here you will find a vacation resort with an amphitheater for concerts, bars, nightclubs, amusement parks, an aquarium, golf courses and restaurants of every variety. You will find many seafood restaurants, but also steakhouses, and Japanese, Italian, continental, Vietnamese, Thai and French restaurants.

99 Main Restaurant

Located right in the heart of Hampton Roads in Newport News, Virginia, 99 Main was the first fine dining restaurant in Newport News. Then menu offers classic French cuisine using classical French cooking techniques, but still manages to retain its individuality. The restaurant cures its own fish and bacon and boasts state of the art refrigeration systems ensuring that all the food that is served to customers is fresh and of the highest quality. The bartender and floor manager have been with the restaurant since its opening day, lending history and neighborhood warmth to the place.

Chez Max Restaurant

Chez Max is a French restaurant located in Richmond, Virginia, a one-hour drive from the heart of Hampton Roads. The restaurant is owned by Chef Alain Lecompte and his wife Annie Lecompte. After working since he was 15 years old in Paris and Monte Carlo, Alain Lecompte earned the distinguished title of Master Chef of France and moved with his family to Virginia in the late 1990s, opening Chez Max. The restaurant's menu is classical French cuisine and the ambiance is comfortable and warm.

Le Yaca Restaurant Francais

Located about a half hour drive from Hampton Roads is Le Yaca Restaurant Francais in Williamsburg, Virginia. Le Yaca was first created by owner Daniele Bourderau and her husband Gerard Gormier in a tiny village in the French Alps. The couple later opened a second restaurant in Saint-Tropez, eventually coming to the United States and opening a third location in Williamsburg in 1980. The menu is contemporary French cuisine with the finest quality seasonal ingredients. The restaurant offers an especially popular dessert menu, handcrafted by a French pastry chef.

Bistro Bobbett

Located a one-hour drive from Hampton Roads in Richmond, Virginia, is the French restaurant Bistro Bobbett. An authentic French bistro, the Bobbett's menu offers classic provencal dishes. The Bistro Bobbett serves both lunch and dinner and offers a wide variety of options including full meals as well as lighter fare. Bistro Bobbett prides itself in serving dishes featuring fresh and local ingredients from the surrounding area.

Tags: Hampton Roads, drive from, French cuisine, Alain Lecompte, Bistro Bobbett, Bistro Bobbett

Get Sugar Into A Mole

Sugar is one of many ingredients that make up mole.

Mole is a traditional Mexican sauce that originated in the southern province of Oaxaca. It is so famous that it even has its own official holiday, Oct. 23. Thousands of variations of mole exist, including secret recipes that are jealously guarded by families and restaurants. All mole has something in common: the taste, a mixture of spicy and sweet that includes chocolate, chilies and sugar. The cook can get sugar into a mole in several ways.

Instructions

1. Mix the sugar with the other ingredients at the beginning of the process if you are using a dark, moist sugar or sugar in a liquid form.

2. Use a blender if you are mixing the sugar with the wet ingredients. This will ensure a thoroughly blended mixture.

3. When using sugar in its dry, granular form, add it between taking the wet ingredients off the stove top and moving them to the oven. Use a wooden spoon to fold the sugar into the mixture, stirring constantly.

4. Ensure that you have added the sugar by the time the mole has been transferred to the oven.

Tags: sugar into, sugar with

Make Pinwheel Sandwiches

Make Pinwheel Sandwiches

Putting together a pinwheel sandwich requires more preparation than making traditional sandwiches, but it offers an eye-catching treat when finished. There are many styles of pinwheel sandwiches, and it's up to the creator to add the ingredients that please the palette.

Instructions

1. Buy the pinwheel sandwich filler ingredients. Vegetables like cucumbers, radishes and peeled carrots are great additions. Many diners like to add a slice or two of cheese or deli meats for a heartier fare.

2. Remove the crust on a full loaf of white bread. Slice the bread in half lengthwise with a large bread knife.

3. Flatten each half of the loaf of bread with a rolling pin, keeping equal pressure on the rolling pin as not to tear or damage the bread.

4. Spread a condiment on each flattened half of the bread. Keep the amount minimal to avoid making the bread too soggy.

5. Apply any vegetables in thin strips and layers along the length of the bread loaf. Add any sliced cheeses or meats to the sandwich.

6. Roll the bread halves lengthwise, keeping all ingredients together and firmly packed during the rolling process.

7. Wrap the entire rolled sandwich in a cling film and refrigerate until chilled. Remove from wrap and slice into servings.

Tags: Make Pinwheel, Make Pinwheel Sandwiches, pinwheel sandwich, Pinwheel Sandwiches

Cures For Bolting Broccoli

Broccoli is a cold-weather crop.

"Bolting" is when broccoli sends up seed stalks. The process is also known as flowering, as in "the broccoli has gone to flower" or "gone to seed." Once the broccoli bolts it becomes bitter and inedible, so there are good reasons to do what you can to prevent it.

Cold-Weather Vegetables

Broccoli is a cold-weather vegetable, which means that it is planted two to three weeks before the last predicted frost date for the area. Cold-weather crops such as broccoli must mature while the weather is still cool; hot weather and warm soil do not favor broccoli development and will quickly cause the plant to bolt.

Temperature and Bolting

According to Chris Smith of the "Seattle Post-Intelligencer," fluctuating cool and warm temperatures are one of the most common causes of broccoli bolting. This type of weather pattern tricks the young starts into thinking they've gone through winter and the arrival of warm weather causes them to send up their seed stalks too early. Floating row covers, which are used to prevent maggot infestations and to warm the soil, can also cause bolting when they are left on the ground too long and the soil becomes too warm. Smith recommends removing floating row covers when the broccoli stems are 1 1/2 inches in diameter and the plants themselves are about knee-high.

Transplants

In their eagerness for a lush garden and fresh, garden-grown produce after a long winter of supermarket fare, some gardeners may purchase larger transplants in the hope that this will result in more broccoli at a faster rate, but this is not the case. Those larger transplants are more likely to bolt than transplants that are about 7 to 8 weeks old, according to Smith. How can you tell the age of your transplants? Purchase them from the person or nursery that grew them or grow your own.

Prevent Bolting

Mulch is one of the best ways to prevent broccoli from bolting, because it keeps the soil temperature cool even when the air temperature is warm. There are several different forms of mulch, but straw, bark mulch and leaf mulch are some of the best. One bale of straw is inexpensive and goes a long way in the garden. Put down 2 to 3 inches of mulch to keep soil moist and cool for longer periods of time. Also, you might consider purchasing bolt-resistant varieties of broccoli if temperatures where you live are truly unpredictable.

Tags: Broccoli cold-weather, larger transplants, seed stalks, warm soil, when broccoli

Make Pineapple Fritters

Pineapple fritters can be used as part of a meal, a snack or as a dessert. They can be cooked quickly and it's possible to make them with only a few ingredients. They are a nice, unusual dish to serve when company comes. Most of the ingredients to make these fritters can be found in your cabinet.

Instructions

1. Make a mixture of one cup of flour, a tablespoon of sugar and a half teaspoon of salt. Set it aside.

2. Mix an egg with a cup of milk and two tablespoons of oil. For a healthier fritter, a olive oil can be used. For a richer fritter, use vegetable oil.

3. Put the two mixtures together and beat them with a whisk or a fork. The mixture should be beaten until it is smooth with no lumps.

4. Heat up a pan of oil for frying the fritters. Either olive oil or vegetable oil may be used.

5. Open a can of pineapple rings and drain them. Dip the rings, one at a time, into the mixture. As each pineapple is dipped it should be placed into the heated oil. Fry each pineapple fritter for a few minutes to the desired color. For a crispier fritter, wait until the fritters are dark brown. For more tender fritters, take them out when they are a light golden color.

6. Lay the finished fritters on paper towels to drain the excess oil. Serve while they are still warm.

Tags: each pineapple, them with

Make Pickling Spice

Pickling spice blends are easy to make at home in just a few minutes. Make batches of the mix in advance for anytime pickling of meats and vegetables. Added to a sweet or salty brine, pickling spices preserve while adding flavor. Customize your own special pickling spice by changing the proportions or adding other dry spices from your collection to this easy combination.

Instructions

Make Pickling Spice

1. Clean and completely dry a medium-sized airtight jar (12-oz. or smaller). Thoroughly eliminate all residual odors from the jar and lid that may have accumulated from prior use.

2. Measure whole mustard seeds and whole allspice into jar, along with coriander seeds and red pepper flakes. Shake to mix.

3. Add dried ground ginger to mixed seeds and pepper flakes and shake again.

4. Sprinkle a crumbled bay leaf over these ingredients.

5. Break a medium cinnamon stick in half and drop both pieces into the jar. Dry sticks may crumble when snapped; if this happens, simply add all broken shards.

6. Drop in two whole cloves as the final spice element to this blend.

7. Use your mix immediately or seal the jar tightly for storage until use up to a month later.

Tags: Make Pickling, Make Pickling Spice, pepper flakes, seeds pepper, seeds pepper flakes

Classic Caesar Salad

The original Caesar salad is simple with croutons added for crunch.

A classic Caesar salad is a combination of salad leaves, anchovies, Parmesan cheese and a creamy dressing with crisp croutons on top. The salad has many variations, and chefs occasionally add bacon, chicken or salmon. However, the original is less elaborate.

History

Italian chef Caesar Cardini is credited with inventing the original Caesar salad. The salad was originally prepared table-side by Caesar in his restaurant in Tijuana, Mexico, in the 1920s.

Preparation

Prepare the dressing for the Caesar salad first. Mix 1 tsp. mashed garlic with two large egg yolks (or 1 tbsp. mayonnaise if preferred) and add four or five anchovies ground to a paste, 1 tbsp. Dijon mustard, 2 tbsp. fresh lemon juice, and salt and pepper. Stir in 3 tbsp. olive oil until it is creamy. Make the croutons with ciabatta or another crusty bread. Cut into cubes and toss them in 3 tbsp. olive oil, 1 tsp. garlic, 1 tbsp. parsley and salt to taste. Toast for about 10 to 15 minutes, until golden brown. Add the dressing to romaine lettuce leaves and coat thoroughly. Sprinkle the croutons and some grated Parmesan cheese on top.

Expert Insight

According to the "Joy of Cooking," the original Caesar salad was made with whole salad leaves and eaten with the fingers. Most adaptations suggest tearing up the leaves.

Tags: Caesar salad, original Caesar, original Caesar salad, Parmesan cheese, salad leaves, tbsp olive

Remove A Glass Stopper In The Chem Lab

Working in a laboratory requires training and attentiveness at all times

Glass stoppers can refer to rubber stoppers used to plug up the opening of pipes, test tubes and flasks. The term can also refer to stoppers made of glass that connect bends in laboratory glass piping or seal openings to prevent liquids from spilling out of flasks and tubes. In both instances careful handling and hand movements are needed to safely and effectively remove glass stoppers. Only those under supervision in the lab or with experience working with chemicals in a lab should attempt to handle and remove stoppers.

Instructions

1. Allow the glass tube or flask to cool down if it has been heated before proceeding.

2. Grasp the section of the tube or flask nearest the stopper firmly in one hand.

3. Grasp the top of the stopper with your other hand and ensure you have a good grip on both the glassware and the stopper.

4. Pull the stopper away from the flask or tube while turning the stopper back and forth in a subtle twisting motion. While doing this ensure that the opening is not facing you or anyone else in the lab as pressure can build in the glassware causing liquids to burst out or the stopper to shoot out of the opening.

5. Continue to slowly pull the stopper while gently twisting until the stopper is removed. Carefully place the glassware in a holder or if it has a flat bottom on a lab counter. Place the stopper carefully on a flat surface with the inside end of the stopper (that was in the opening) facing upwards to prevent contamination.

Tags: opening facing, that opening, that opening facing, tube flask

Cook Green Chili

Green Chili

Green chili is a simple meal, yet distinctly satisfying. Follow this recipe exactly or adjust it as desired. Green chili can be prepared in less than an hour and then simmered on the stove for a few more hours to allow the flavors to blend. Serve green chili with tortilla chips and a salad for a light, yet satisfying, meal. This recipe will serve between 8 and 10.

Instructions

1. Mince the garlic cloves with the garlic press. Dice the chilies and chop the onions.

2. Place the stew meat in the stock pot. Add the garlic and the pepper. Begin to cook the beef over medium heat. Sprinkle the flour onto the meat when it is approximately half browned, and continue browning.

3. Add the tomatoes, beef broth, water, green chilies and chopped onion to the stock pot. Increase the burner heat to medium high until the mixture boils and then reduce the heat to low.

4. Cook the chili on low for 1 hour, stirring often.

5. Taste the chili. Adjust any seasonings, if necessary. Add more salt, pepper, garlic or chilies if desired.

6. Simmer the chili for 1 more hour and remove from the heat.

Tags: heat Cook

Fight Depression By Eating Healthy Foods

Feeling down from time to time is a normal part of life-but when emptiness and despair take hold and won't go away-it may be depression. More than just the temporary "blues," the lows of depression make it tough to function and enjoy life like you once did. Hobbies and friends don't interest you like they used to; you're exhausted all the time and just getting through the day can be overwhelming. When you're depressed-things may feel hopeless-but with help and support you can get better.

A simple lack of nutrients is one of the most frequent, but least recognized causes of depression. The most common deficiency in people with depression is a lack of one of the B vitamins, which are powerful regulators of mood. Nutrient deficiencies in calcium, iron, magnesium and potassium may also contribute to depressive symptoms. Correcting deficiencies, when present, often relieves depression.

In this article I will outline a basic list of foods for helping to fight depression-that are nutrient rich-and sure to keep you feeling your best.

Instructions

1. Include brown rice in your diet. It contains Vitamins B1 and B3 and folic acid. Brown rice is also a low-glycemic food, which means it releases glucose into the bloodstream gradually, preventing sugar lows and mood swings. Brown rice also provides many of the trace minerals we need to function properly, as well as being a high-fiber food that can keep the digestive system healthy and lower cholesterol. Instant varieties of rice do not offer these benefits. Any time you see "instant" on a food label, avoid it.

2. Be sure to get your Omega-3 Fatty Acids. Research has shown that depressed people often lack a fatty acid known as EPA. Participants in a 2002 study featured in the Archives of General Psychiatry took just a gram of fish oil each day and noticed a 50-percent decrease in symptoms such as anxiety, sleep disorders, unexplained feelings of sadness, suicidal thoughts and decreased sex drive. Omega-3 fatty acids can also lower cholesterol and improve cardiovascular health. Get Omega-3s through walnuts, flaxseed and oily fish like salmon or tuna.

3. Eat whole-grain oats, which contain folic acid, pantothenic acid and Vitamins B6 and B1. Oats help lower cholesterol, are soothing to the digestive tract and help avoid the blood sugar crash-and-burn that can lead to crabbiness and mood swings. Other whole grains such as kamut, spelt and quinoa are also excellent choices for delivering brain-boosting nutrients and avoiding the pitfalls of refined grains such as white flour.

4. Include cabbage, which contains Vitamin C and folic acid. Cabbage protects against stress, infection and heart disease, as well as many types of cancers, according to the American Association for Cancer Research. There are numerous ways to get cabbage into your diet: toss it in a salad instead of lettuce, use cabbage in place of lettuce wraps, stir fry it in your favorite Asian dish, make some classic cabbage soup or juice it. To avoid gas after eating cabbage, add a few fennel, caraway or cumin seeds before cooking. Cabbage is also a good source of blood-sugar-stabilizing fiber, and the raw juice of cabbage is a known cure for stomach ulcers.

Tags: folic acid, lower cholesterol, Brown rice, Brown rice also, grains such

What Do I Use To Separate Tomato Peel & Seed From Pulp & Juice

Tomatoes are a flavorful and beautiful addition to your table. They are used in hundreds of recipes, from salsa to pasta to salads. Tomatoes are delicious cooked or raw. The only drawback to this versatile fruit is the difficulty of removing the skin and seeds. Don't let this deter you from enjoying tomatoes. With the proper technique, removal of the seeds and skin is easy.

Preparation

Boil enough water to submerge three or four tomatoes at once. Prepare the same amount of ice water in a separate bowl or pan. Wash your ripe tomatoes in cool water, remove any blemishes with a sharp knife and remove the stems.

Blanching the Tomatoes

Drop three or four tomatoes into the boiling water. Do not attempt to do more at once because they only need to be in the water for about a minute. After 60 seconds, the skin should start to split. At this point, remove the tomatoes with a slatted or wooden spoon and drop them gently into the ice water. Let them soak for 60 seconds and then remove them. The skin should easily slip off the tomato, so you should not need a sharp knife except for the occasional stubborn section. Repeat this process until you have your desired number of tomatoes. Keep the hot water hot and the ice water cold for each batch of tomatoes.

Seed Removal

With a sharp knife, slice the tomato from side to side. Do not slice from top to bottom because not all seed compartments will be exposed. With your finger or a small spoon, scoop the seeds out of the tomato. You may also squeeze the tomato to remove the seeds, but this will damage the shape, and you will lose some of the juices.

Tags: sharp knife, four tomatoes, seeds this, skin should, three four

Make Avocado Rolls

If you are hosting a party and some of your guests do not like seafood, you can still treat them to delicious sushi. Among the easiest types of sushi to make are avocado rolls. Once you master making avocado rolls, it will be a snap for you to embellish them with fish such as salmon or spicy tuna and make up your own sushi recipes.

Instructions

Make Rice for Your Sushi Rolls

1. Wash the rice several times until the water is clear. After the rice is cleaned thoroughly, add the rice and water to a pot and heat it until the water simmers. Remove the rice from the heat when the rice is tender and set it aside.

2. Mix the rice vinegar with the sugar and salt. Heat the mixture in a saucepan, but do not boil it.

3. Combine the vinegar mixture with the rice and allow it to cool. The resulting sushi rice can be used to make avocado rolls and other types of sushi rolls.

Prepare Your Avocado Rolls for Serving

4. Place a single sheet of nori on top of the plastic wrap, which in turn should be placed on the bamboo sushi mat. Cover the nori with a thin layer of sushi rice, leaving a thin strip of the nori uncovered. This will be used to seal the roll after filling it with avocado.

5. Julienne the avocado. Place strips of avocado in the center of the nori so that the avocado runs the width of the nori.

6. Roll up the nori, creating a tube of rice and nori around the avocado. You can use a bit of rice vinegar to help the uncovered edge of nori adhere to the other side of the roll. Firmly squeeze the roll to ensure that it is tightly packed.

7. Slice the avocado roll into multiple pieces. You can make as many as eight pieces from a single avocado roll.

8. Serve with pickled ginger and wasabi on the side.

Tags: avocado rolls, avocado roll, Avocado Rolls, make avocado, make avocado rolls, rice vinegar

Cook A Turkey In A Crock Pot

Cook a Turkey in a Crock Pot

Want to ensure a tasty juicy turkey this holiday season? This Thanksgiving or Christmas, consider making your bird in the crockpot! It's easy and will save you a ton of time.

Instructions

1. Dry Rub: Don't forget to season your turkey inside and out. Use your favorite seasonings and don't forget salt and pepper. Traditional poultry seasonings like sage, thyme and marjoram are the easiest way to go, however a popular trend for turkey has been Cajon seasonings. Rub on a layer of olive oil and follow with the dry rub. Season the turkey 24 hours in advance.

2. Veggies: Chop the vegetables up into large chunks. If you make them too small, they will disappear and you will not be able to serve them as a side dish. Lightly toss the vegetables in olive oil and season them with salt and pepper. Place a layer of vegetables in the pot and pour in the turkey or vegetable stock. The stock is mostly to produce a small amount of steam so a lot is not necessary. Add more or less depending on the size of the pot.

NOTE: These vegetables are a guideline. Feel free to experiment with any other vegetables you like, like fennel root and bell peppers instead of Carrots and Celery.

3. Turkey: If you have a big enough Crock pot or a small enough turkey, feel free to do a whole turkey. If your turkey will fit, you may choose to stuff it with your favorite stuffing prior to this step. Otherwise, use a bone-in turkey breast. Place turkey in Crock pot. Fill around the sides of the turkey with any extra vegetables you have.

4. Cook: Start it in the morning, on high, early if it's a big bird. It should be done by dinner. Check the temperature periodically with a meat thermometer. It's done when it reaches 180 degrees. If it gets done early, turn the pot on low and leave it covered until it is time to serve.

5. Baste: No basting is necessary. As long as you don't open the pot very often, the turkey should come out very moist. However, if you want it nice and crisp on top, baste it once or twice with whole cream or egg whites.

6. Serve: Carefully remove the turkey from the pot and carve as desired. For a nice display, serve it half carved on a bed of hearty greens. Place the cooked vegetables the platter around the turkey.

Tags: Cook Turkey, Cook Turkey Crock, salt pepper, Turkey Crock, your favorite

Dress Like Blair Waldorf In Winter

Blair Waldorf, played by actress Leighton Meester, is Gossip Girl's bad girl with an eclectic fashion sense that primarily consists of preppy, classic and polished looks. With a fashion designer for a mother, it is no surprise that Blair seemingly always has a flawless look from head to toe.

Instructions

1. Select tailored, classic pieces. Blair Waldorf attends a private and upscale school which means that many of her ensembles must be school-uniform appropriate. That being said, start with shopping for simple items. Collared shirts, simple skirts and ties should be on your list. Many of the colors that Blair wears are primarily neutral with an extra pop of color. For example, pair a simple navy colored skirt with a light pastel blue collared shirt and add a bright yellow headband to give it that extra Blair appeal. For winter months, add a pair of tights to keep those legs warm.

2. Blair is know for her girly girl details. Blair loves bows, lace and ruffles and tends to incorporate them into her ensembles to add that extra flair. Buy a simple body-hugging pastel gown and add a big matching bow or lace headband to complete the outfit. In the winter, choose a long-sleeved cardigan to throw over the top and a long chic coat to stay warm.

3. Add flair to your loungewear. Even when Blair is relaxing, her attire is comfortable yet chic. Forget the flannel pajamas or the T-shirt and shorts. Waldorf's choice of loungewear would be a designer negligee with a satin gown over the top.

4. Headbands are Waldorf's accessory of choice and she wears pretty much every style imaginable. In the winter months, Blair is often seen wearing tights in order to keep warm but still maintain a feminine silhouette.

Tags: Blair Waldorf, that Blair, that extra, winter months

Cook Southern Style Macaroni And Cheese

Southern Style Macaroni and Cheese is heavy on the cheese.

Southern style macaroni and cheese is typically thicker and cheesier than the other kind. There are some complicated, fancy versions, but this simple take will produce the basic dish. When you are comfortable with the basic recipe, you can add meats and vegetables to turn it into a creative meal.

Instructions

1. Preheat the oven to 450 degrees Fahrenheit. Get enough water in a pot to boil, then add the whole box of macaroni noodles. Cook the noodles on high, but remove them from the heat right before they turn soft.

2. Drain the water from the noodles, then pour the noodles into a large disposable aluminum pan.

3. Crack the eggs and beat them in a bowl. Add 2 tbsp. of pepper and salt in the pan with the noodles, and stir together. Pour the evaporated milk, 1/2 cup of regular milk, and the beaten eggs into the noodles, and stir all of the ingredients together.

4. Put 1 1/2 handfuls of cheese into the macaroni and stir. Push most of the cheese below the surface of the noodles. Shake salt and pepper across the top of the noodles and top heavily with the rest of the cheese.

5. Bake the dish for 20 to 30 minutes, or until it is lightly browned. Remove it from the oven and let it cool for 10 minutes.

Tags: noodles stir, Southern Style Macaroni, Style Macaroni

Recognize & Process The Stevia Plant To Use As A Sweetener

Lovers of sweets can make their own all-natural sugar substitutes at home.

The stevia plant, native to Paraguay and Brazil, has long been known to natives of those regions for the intense sweetness of its leaves. Today, processed extracts of the stevia plant are used as low-calorie sugar substitutes.Processed stevia has been sold as a sweetener in the U.S. since 2008 and is readily available in grocery stores. Stevia plants are also increasingly common in the U.S., making it easy to grow and make your own homemade sweetener.

Instructions

1. Locate a source for stevia plants. Because stevia is difficult to grow from seeds, gardeners generally raise purchased stevia plants. Be sure your plant is of the variety Stevia rebaudiana, the sweetest variety of stevia. Stevia rebaudiana plants have large, tender, notched leaved arranged opposite from each other around the stem and can grow to be about 65 to 80 centimeters in height. They have brittle stems, which growers generally wrap or otherwise protect during shipping.

2. Find an appropriate spot to cultivate your stevia plants. The stevia plant is native to warm, humid regions, where it grows in moist, acid soil, and it thrives best in similar conditions elsewhere. You should plant stevia in sandy, not-too-compacted soil. Do not plant stevia until the last frost has passed in your area.

3. Grow your stevia plants. Stevia plants should be exposed to 6 to 7 hours of sunshine a day and should be watered frequently: the soil in which they grow should always be moist, but not completely inundated with water.

4. Harvest your stevia. Sweetness in stevia plants reaches its peak just before the plants start to blossom, which can occur any time from mid-summer to early fall -- thus, harvesting should take place near the onset of blossoming or before the first frost, whichever comes first. To harvest your plants, clip them about 6 inches off the ground to allow the base of the plant to continue to grow. Harvesting should be done in the morning after the last dew has risen.

5. Dry the stevia. You can either dry whole plants by hanging them upside down and air-drying them, or you can strip the leaves off first and dry these on a flat screen or in a dehydrator. The stems are not as sweet as the leaves, and are to be discarded.

6. Process the stevia. Grind the dry leaves into a fine powder in a coffee or spice grinder, and store the powder in a covered jar. A tablespoon of powdered stevia has the sweetness of a cup of sugar or a teaspoon of processed stevia powder. Alternately, you can make a liquid stevia extract: bring a pot of water to a boil, remove it from the heat, then steep a tea ball filled with fresh stevia leaves in the water for half an hour. The resulting liquid can be used as a sweetener.

Tags: stevia plant, stevia plants, your stevia, plant native, plant stevia

Make Pecan Candy In The Microwave

Microwave candy recipes are a time saver when the long process of mixing, baking and cooling is not an option. It is also convenient for times when the oven is being used to bake the holiday meal and no room is left for baking. Pecan candy can be made easily in the microwave with a few simple ingredients. Use whatever color confectionery coating you would like for dipping for a distinctive look.

Instructions

1. Melt the butter in a microwave-safe dish. Remove from the microwave and mix the melted butter with the sifted confectioner's sugar, sweetened condensed milk, pecans, coconut, red candied cherries, cinnamon (if using) and vanilla extract. Mix the ingredients well. If a firmer candy is desired, add in up to 1/2 cup more powdered sugar.

2. Place the mixture in the freezer or the coldest part of the refrigerator until it's firm enough to handle well.

3. Take the candy out of the freezer or refrigerator and, with a teaspoon, grab up serving-size pieces of candy and form into even mounds. Alternately, use a small round cookie scoop or melon baller to create even balls quickly.

4. Place the balls on top of the lined cookie sheets. Repeat for the remaining candy. Place back into the refrigerator until cold and firm.

5. Melt the confectionery coating in the microwave, beginning with a minute and then stirring well after. Repeat heating and stirring in 15-second intervals to make the coating smooth and prevent overheating.

6. Dip the balls into the chocolate confectionery coating using dipping forks and place back on the baking sheet. Melt an additional color of confectionery coating and drizzle on the top for decoration. Serve as soon as the chocolate sets up.

Tags: confectionery coating, color confectionery, color confectionery coating, refrigerator until

Vinegar Fly Repellent

Prevent flies from entering through door jams and windowsills.

Flies are irritating household pests that multiply quickly and are difficult to eliminate once they invade the home. The best way to solve fly problems is to prevent them from coming inside. Outdoor problem areas, such as garbage cans and pet elimination sites, also need to be treated.

Benefits

Vinegar is relatively inexpensive and costs less than chemically-manufactured products. Vinegar is a natural insect repellent and is safe for use around kids and animals. Preventing flies from coming indoors and keeping them out of the kitchen is more effective than trapping them on fly strips later.

Effectiveness

White distilled vinegar is effective for repelling flies when it used full strength. Diluted white vinegar is not as effective. A minimum of one application per week is necessary for maximum effectiveness. Apple cider vinegar attracts flies and is therefore ineffective at repelling them. Only use cider vinegar to trap existing flies.

Method

Wipe undiluted vinegar on clean kitchen and bathroom countertops, around toilets and other areas flies accumulate. Spray or wipe windowsills and door jams to prevent them from coming in through the cracks. Soak outdoor trashcans and animal elimination areas with undiluted vinegar. To collect existing flies, fill a container half-full of apple cider vinegar and cover with a lid or plastic wrap. Poke a couple small holes in the top and allow flies to crawl through. Discard the vinegar and flies daily.

Tags: cider vinegar, from coming, door jams, existing flies, flies from, prevent them

Emulsify Salad Dressing

A traditional vinaigrette dressing is made with three parts oil to one part vinegar with herbs and spices for additional flavor. In homemade dressings, the oil and vinegar will separate and you will need to continually shake the dressing to keep it incorporated. A substance known as an emulsifier binds the vinegar and oil together to keep them from separating. Egg yolks, mustard powder and honey are all natural emulsifiers that also enhance the flavor of the dressing.

Instructions

Balsamic Vinaigrette

1. Pour 1/3 cup vinegar balsamic vinegar into the food processor. Add ½ tsp. salt and crush two cloves of garlic into the vinegar. Pulse the food processor on low to mix the ingredients.

2. Crack the egg and separate the white from the yolk. Discard the white and add the yolk to the vinegar. Pulse on low to mix the ingredients.

3. Add ½ tsp. of mustard powder to the vinegar mixture. Pulse on low to mix the ingredients.

4. Turn the food processor to high and slowly drizzle 1 cup of extra virgin olive oil into the vinegar mixture. Turn off the processor once you have added all the oil.

5. Pour the dressing into a bottle with a pour spout and let it sit in the refrigerator for an hour before serving.

Raspberry Wine Vinaigrette

6. Pour 1/3 cup white wine vinegar into the food processor. Add 2 tbsp. raspberry extract and 1 tbsp. honey to the vinegar. Pulse on low to mix the ingredients.

7. Turn the food processor to high and slowly drizzle 1 cup of grapeseed oil into the vinegar mixture. Turn off the processor once you have added all the oil.

8. Pour the dressing into a bottle with a pour spout and let it sit in the refrigerator for an hour before serving.

Tags: food processor, into vinegar, Pulse ingredients, vinegar mixture, vinegar Pulse

Toast Black Sesame Seeds

Sesame seeds come in three main varieties: black, tan (or brown) and white. White sesame seeds are simply brown seeds that have had their outer bran layer removed to provide a more delicate flavor. Brown or tan sesame seeds have a stronger nutty flavor. Black sesame seeds have an even stronger, though still nutty, flavor and can sometimes be bitter. You can toast any kind of sesame seeds, but black sesame seeds are the hardest to toast properly; their dark color makes it more difficult to determine when they are done. You can use black sesame seeds in the same way as other sesame seeds or to add visual interest to a dish. Toasting the seeds intensifies the flavor.

Instructions

1. Heat a dry frying pan with no oil or liquid on the stove over medium heat.

2. Place the black sesame seeds in the hot frying pan and place the lid on the pan. Some of the sesame seeds will pop during the toasting process and the lid will keep them in the pan. After one to two minutes, shake the pan thoroughly to agitate the seeds inside.

3. Return the pan to the heat for another 30 to 60 seconds, then shake it again. Open the lid and examine the sesame seeds. If you can smell a nutty flavor coming from the pan, your black sesame seeds are thoroughly toasted and ready to use. If not, cover the pan again and return it to the heat for another 30 to 60 seconds, then shake and check the sesame seeds again. Repeat this process until the seeds are toasted.

4. Remove the pan from the heat and immediately pour the sesame seeds into a bowl. The seeds will continue cooking if you leave them in the pan even after you have removed it from the heat and may burn if you do not pour them out immediately.

Tags: sesame seeds, sesame seeds, black sesame, black sesame seeds, nutty flavor, another seconds

Make Bajre Ki Roti

Millet is ground into bajra flour.

Bajre ki roti is an unleavened flatbread that comes from the state of Rajasthan, in northern India. Farmers in parts of Rajasthan grow pearl millet grain, which is ground into the bajra flour used to make bajre ki roti. Millet flour has a high protein and fiber content, according to Columbia University. Because rotis do not require kneading or rising time, you can make a batch in around half an hour.

Instructions

1. Combine bajra flour, wheat flour and salt in a mixing bowl.

2. Add warm water a little at a time, mixing it in after each addition until you have a soft dough.

3. Divide the dough into four equal-size pieces.

4. Roll each piece of dough into a thin circle about 7 to 8 inches in diameter using a rolling pin.

5. Heat a non-stick pan over medium heat on the stovetop. Add a roti to the pan and cook until the underside is brown. Flip the roti and cook until the other side is brown as well, then remove it from the pan. Repeat with the other rotis.

6. Butter one side of each roti with ghee--a traditional Indian clarified butter--or regular butter. Serve them hot.

Tags: bajra flour, cook until, dough into, ground into, ground into bajra

Make Pasta E Fagioli (Pasta With Beans)

A classic Italian dish that's incredibly simple and healthful. Serves 4.

Instructions

1. Put the chard in a stockpot with about 1/2 c. water and 1 tsp. salt. Cover and bring to a boil over medium heat. Cook for about 5 minutes, until the chard is tender.

2. Drain the chard over a bowl and reserve the cooking liquid. Chop the chard coarsely.

3. Warm the olive oil in the same stockpot over medium-high heat. Add the garlic and cook, stirring frequently, for 2 minutes. Add the anchovies and rosemary. Stir for a few seconds, then remove the garlic.

4. Add the chard and cook for 3 minutes, stirring frequently.

5. Add the beans and pepper to taste. Cook for 3 minutes, stirring to combine well.

6. Add the reserved cooking liquid and water to raise the liquid level to about 3 inches from the top of the stockpot.

7. Bring the liquid to a boil, then add the pasta and cook until al dente according to package directions.

8. Remove from the heat and transfer soup to individual bowls. Garnish with freshly grated cheese and serve at once.

Tags: cooking liquid, minutes stirring, stirring frequently

Make Parsley Oil

Parsley is most often used as a lovely garnish, but it actually has many more culinary possibilities. Fresh parsley can easily be turned into parsley oil, which can add an extra dimension of fresh flavor to many of your favorite dishes and salads.

Instructions

1. Wash the parsley thoroughly, cut off the stems and chop the parsley very coarsely.

2. Place the extra virgin olive oil and parsley in a cold skillet. Raise the temperature and saute the parsley until it begins to soften and the oil starts to pop and sputter.

3. Remove the parsley and olive oil from the heat and set the mixture aside to cool.

4. Put the cooled parsley and oil in a food processor or blender and puree the mixture, but don't allow it to get too warm. Allow the puree to sit for about an hour at room temperature before proceeding.

5. Stack two large coffee filters together and wrap them in a layer of cheesecloth. Lay the filters in a bowl and strain the parsley oil by pouring it through the filters. Let the oil strain gradually, and don't squeeze the filters, or the oil will be cloudy.

6. Pour the parsley oil into a sealed container and store it in the refrigerator. Use it within two weeks.

Tags:

Eat Raw Sugar Cane

The sweet juices of fresh cut sorghum cane have delighted many adults and children alike for generations. Children enjoy playing king of the mountain on top of processed sugar canes mounds in hot summer afternoons. Nearby, a mill is processing the raw cane's sweet juices into a thick syrup in preparation for eating by extracting its sugary juices. Eating the sugar cane can be enjoyed without the processing, too, as explained below.

Instructions

1. Select a freshly-cut stalk of raw sugar cane and cut pieces to seven or eight inches for easy handling.

2. Wash sugar cane with warm water, freeing all debris from the cane.

3. Start chewing the sugar cane, being careful not to swallow the stalk, while extracting all of its sweet juices.

4. Discard chewed sugar cane stalk into trash.

5. Enjoy the raw cane's sweet juices by adding a little lemon juice and some ice for a refreshing cool summer drink. Increase the lemon juice for larger amounts of sugar cane juices.

Tags: sugar cane, sweet juices, cane sweet, cane sweet juices, lemon juice

Make Mizithra

Make Mizithra

Mizithra is a traditional Greek unpasteurized cheese with a soft, creamy granular texture and a flavor similar to ricotta. It is made with sheep's or goat's milk, and sometimes a combination of the two, but it can also be made from fresh whole cow's milk. Fresh mizithra is often eaten with honey and fruit as a dessert. Sour mizithra is used to impart a tangy flavor to certain dishes, and the aged version pairs well with pasta.

Instructions

1. Heat the milk in a large pot until lukewarm.

2. Stir in 3 teaspoons of salt, and remove the pot from the heat.

3. Crush the rennet tablets, and mix them with 1 tablespoon of cold water in a small cup or bowl until dissolved.

4. Slowly pour the dissolved rennet into the milk, and stir gently. Cover the pot, and leave it undisturbed for 30 minutes.

5. Stir the mixture gently to break up the curds, and allow it to settle.

6. Line the sieve or colander with two layers of cheesecloth, and place it over a sink or large bowl.

7. Use a slotted spoon to ladle the curds from the pot into the strainer, and allow them to drain.

8. Tie the ends of the cheesecloth together, and hang it over the sink or bowl. Allow it to drain at room temperature for 5 to 6 hours.

9. Suspend the cheesecloth bag containing the mizithra over a bowl in the refrigerator, and allow it to drain for an additional 12 hours.

10. Remove the mizithra from the cheesecloth after it has thoroughly drained, and place it in a sealed container. Keep refrigerated; it will last up to 5 days.

Tags: Make Mizithra, over sink

French Bread Ingredients

French Bread Ingredients

The ingredients in a standard French bread recipe are almost identical to the ingredients in a basic white bread recipe. Unlike many other bread recipes, there is no fat, butter, sugar or milk added. One of the differences between French bread and white bread is how the bread is baked. Instead of baking the French bread in a bread pan, the dough is shaped into a narrow roll or bread round and baked on a cooking sheet. Moisture is added during the baking process. The end result is a soft white bread with a chewy crust.

Flour

The main ingredient in French bread is all-purpose flour. Yet, bread flour can also be used. Bread flour is sometimes more expensive than all-purpose flour, yet it has additional protein and bromate, which is an oxidizing agent to strengthen the gluten. This helps the bread expand, producing a higher, lighter loaf.

Yeast and Water

Yeast is a type of fungus. It is used to make bread dough rise and expand. Before commercial yeast was processed in the late 1800s, bread makers would leave the dough uncovered so that the yeast in the air would land on the bread and help it rise. French bread recipes typically call for a package of dry active yeast. A half an ounce of active dry yeast is enough to make two loaves of bread (made with 7 or 8 cups of flour) rise. Before the yeast is added to the flour, it is dissolved in warm water. If yeast is old, past its expiration date, it may no longer be active and it will be unable to make the dough rise and expand.

Salt

Aside from flour, yeast and water, the final ingredient in French bread is table salt. A recipe that uses 7 or 8 cups of flour might call for 4 teaspoons of salt. According to an article on the Purdue University website, salt is not an essential ingredient when making bread, and too much salt can inhibit the yeast. Bread dough may actually rise faster without salt. Salt's purpose in bread making is to enhance the bread's flavor.

Tags: French bread, white bread, active yeast, all-purpose flour, bread bread

Meal Ideas For Pork Chops

Pork loin chops have a T-Bone shape.

Pork chops have a neutral taste which makes them suitable for many different preparations. If you are looking for meals to create with pork chops, there are many options available. The name pork chop refers to a few cuts of pork including pork loin chop, pork rib chop, pork sirloin chop and pork blade chop. They are attached to the bone or have the bone removed prior to purchasing and preparation.

Slow Cooker

It is easy to create an entire meal in the slow cooker with pork chops as the star. Place pork chops and stuffing in the slow cooker along with chicken stock to create a flavorful main course and side dish. Cream of mushroom or cream of celery soup is poured into the slow cooker with rice and pork chops for another complete meal. Experiment with different forms of starches such as potatoes, wild rice or a vegetable mixture along with pork chops in the slow cooker. Make sure to add enough liquid, such as broth, water or soup to fully cook the side dish and pork chops in the slow cooker.

Italian Style

Pork is an often used ingredient in Italian cooking, and pork chops are no exception. Serve pork chops with traditional Italian side dishes such as polenta, pasta, gnocchi, grilled or sauteed vegetables and fresh salads. Pork chops can be stuffed with proscuitto and fontina cheese before being breaded and fried. They can be fried to create a pork chop milanese and served with arugula and cherry tomatoes. Pork chops braised in wine in a low oven for an hour or more become tender and delicious, especially with herbs such as basil and oregano.

Southwestern

Southwestern style pork chops can be grilled, broiled or pan-fried with spicy seasonings such as cumin, chipotle peppers and chili powder to give them extra flavor. Meals with Southwestern pork chops can include side dishes of rice, grilled vegetables, sweet potatoes and quinoa. Adding a relish to the dish is characteristically Southwestern and can include salsas with chunky fruit, tomatoes and peppers. Tropical fruit such as pineapple, mango and peaches add a sweet touch to go along with the spicy flavors of the Southwest.

Other Ideas

Pork chops marinated in apple cider vinegar provide a kick to a dish's flavor. Serve with garlic mashed potatoes and an apple compote to complement the flavor of the pork. Citrus fruits also complement the flavor of pork, so consider making orange glazed chops with honey to serve over buttered egg noodles. Thyme, olive oil, red wine vinegar and Dijon mustard work together to create a delicious French-style glaze for oven-baked pork chops. Serve with a baguette and a dinner salad for a traditional French meal.

Tags: slow cooker, along with, chop pork, pork chop, pork chops

Make Easy Sweet And Sour Chicken

Make Easy Sweet and Sour Chicken

Many Americans just love Chinese food, and sweet and sour chicken appears on many Chinese food menus and combo plates. You can now skip the hassle of ordering takeout and save some money by starting with frozen breaded chicken and making the sweet and sour sauce at home.

Instructions

1. Bake frozen chicken nuggets according to package directions.

2. Meanwhile, drain pineapple chucks, reserving juice from the can. Add enough water to reserved juice to measure 1 1/2 cups. Pour pineapple juice mixture into a medium saucepan. Add the sliced pepper. Bring to a boil, then reduce heat. Cover and simmer for 1 to 2 minutes or until pepper is crisp and tender.

3. In a small bowl, stir together vinegar, sugar, cornstarch, soy sauce and chicken bouillon granules. Stir into pepper mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in chicken nuggets, pineapple chunks and water chestnuts. Cook and stir until heated through.

4. Serve the sweet and sour sauce immediately over hot cooked rice and enjoy. If desired, garnish with parsley sprigs. Makes about 4 servings.

Tags: Cook stir, sweet sour, chicken nuggets, Chinese food, Cook stir until, Easy Sweet

Make Olive Oil Dressing

This article will show you make two quick and easy olive oil based salad dressings.

Instructions

Make Two Olive Oil Based Dressings

1. Pick the Olive Oil. When using olive oil to saute and fry, regular is fine, but when the oil is the star of the show, always use Extra Virgin. Extra Virgin Olive Oil is made from the first pressing of the olives and is the most flavorful type of olive oil. You can find Extra Virgin Olive Oil from all over the world, but the best ones come from Italy (especially Umbria, Tuscany and Sicily), Spain and Greece. There are some up and coming artisanal olive oils from California, but they are a bit harder to find. If you have the resources, I recommend them. Now you are ready to make two different dressings that will showcase your oil: a Sherry and Shallot Vinaigrette and a Roasted Garlic Balsamic Vinaigrette.

2. Sherry and Shallot Vinaigrette. Dice the shallots into very small, even pieces and set aside. Combine 1/3 cup of Sherry Wine Vinegar and 2/3 cup of the Olive Oil in a bowl. Add a tablespoon of Dijon mustard and begin whisking. The mustard will act as a binder to keep the oil and vinegar together. Add the shallot while whisking. Add salt and pepper to taste. Use immediately, or store in an airtight container for up to a week. This dressing is fantastic with anything from a light salad of mixed mesculin greens, to an endive and watercress salad with apples and Roquefort cheese.

3. Roasted Garlic Balsamic Vinaigrette. To roast the garlic, preheat your oven to 500 degrees. Cut the entire head of garlic in half, width-wise, so all of the garlic cloves are halved and exposed. Douse liberally with about a tablespoon of olive oil and wrap both halves in aluminum foil with a pinch of salt and a pinch of pepper. Put the garlic packet in the oven for twenty to twenty-five minutes. Remove from the oven, unwrap and let cool completely. Once cool, you will be able to literally squeeze the garlic cloves out of the head of garlic. Collect them in a bowl and mash together with the back of a fork until you have created a paste.

4. Put the dressing together. Put the garlic paste in a large bowl and begin streaming in 1/2 cup of your olive oil as you whisk. Do this until all of the oil is incorporated. It may take several minutes. Once the oil is incorporated, begin doing the same with 1/2 cup of the balsamic vinegar. Continue whisking after all of the vinegar is in the bowl. This will thicken the dressing and the color will become a bit lighter. At this point, taste the dressing to determine if more salt and pepper is needed. If so, add the seasonings and whisk to incorporate. This dressing will also keep for about a week in an airtight container. Try this vinnaigrette over roasted beets and goat cheese or on a composed salad of frisee, heirloom tomatoes and sliced, seared duck breast.

Tags: Extra Virgin, airtight container, Balsamic Vinaigrette, Extra Virgin Olive, Garlic Balsamic, Garlic Balsamic Vinaigrette, garlic cloves