How Calculate My Paycheck After Taxes

With some resources, you can calculate your net paycheck.

Every payday when you pick up your paycheck, you see that several taxes have been deducted. You may wonder sometimes how those taxes are figured and if you can calculate your paycheck after taxes yourself, or at least make a close estimate. The answer is yes. You'll need a calculator, your personal payroll information and instructions for each tax, which are available online.

Getting Started

To calculate your paycheck after taxes, you need some basic information. First, determine the number of withholding exemptions you claimed on your W-4, and keep your filing status in mind (single or married). Make a list of any non-tax deductions, and list which are tax deductible and which aren't. Of course you'll also need to know your gross (before tax) pay. Gross pay includes your regular wages plus any overtime, tips or commissions. It does not include any business expenses you will be reimbursed for along with your paycheck. Finally, you need the instructions. For federal taxes, this is Internal Revenue Service (IRS) Publication 15, Circular E. For state tax instructions you will need to go to your state Department of Revenue (or Taxation) website.

Federal Taxable Earnings

Before you can calculate the federal income tax to be withheld, you must determine your federal taxable income. First, take the number of withholding allowances you've claimed on your W-4 and multiply by the current year's allowance amount (found in IRS Publication 15, Circular E). Subtract this amount from your gross wages. Then subtract any tax-deductible items (like a contribution to a 401K). This is your taxable income. For example, suppose you are single with two withholding allowances and earn $1,000 during a biweekly pay period. You also put $50 into a 401K. You would subtract two times $146.15, or $292.30 (2012 withholding allowance) plus the $50 401K contribution, leaving $657.70 subject to federal income tax.

Federal Income Tax

To find the amount of federal tax, go to the appropriate tax table in Publication 15. Federal income tax is levied on a sliding scale with the rate increasing as your pay goes up. For the example above, you use the table for single paid biweekly. Out of the $657.70 taxable income, the first $83 is not taxed and the amount from $83 to $417 is taxed at 10 percent (this works out to $33.40). The amount over $417 is taxed at 15 percent ($36.11). Add the two amounts together for a total federal tax required of $69.51.

Other Taxes

The other federal taxes are much simpler to calculate. For Social Security in 2012, it's 4.2 percent of gross income and for Medicare, it's 1.45 percent of gross income. There is an annual earnings cap for Social Security. If you've earned more than that amount, no more Social Security tax is taken out. However, you keep paying Medicare tax no matter how much you make. Next, follow the instructions to calculate any income taxes levied by your state or city.

Finishing Up

For the final step, return to your gross wages. Subtract the federal income tax, Social Security tax and Medicare tax. Subtract any state/local taxes. Next, subtract all other deductions, whether tax deductible or not (retirement plan contributions and health insurance, for instance). What remains is the amount of your paycheck after taxes.

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Microwave Pumpkin Seeds

Cooked pumpkin seeds are tasty and easy to make at home.

Fall is the time to pick pumpkins from the pumpkin patch, take them home for carving as decorations or to make pumpkin pie. Before carving, however, you have to get all of the icky innards out of there, including the seeds. Don't throw those pumpkin seeds away. Pumpkin seeds make a tasty treat when they are seasoned and roasted, toasted or baked. For a really fast treat, you can cook the pumpkin seeds in the microwave.

Instructions

1. Remove seeds from the fibrous insides of the pumpkin. Separate the seeds from the slimy innards by hand. It can be a tedious process, but enlist your kids to help if you can because they will love getting their hands all slimy and gooey. Do not attempt to rinse them from the innards; washing them will take away the natural pumpkin flavor.

2. Place a layer of pumpkin seeds in a microwave-safe glass or ceramic dish, no more than 1 cup of seeds at a time.

3. Add vegetable oil. Pour about 1 tbsp. of vegetable oil onto the seeds and mix.

4. Microwave pumpkin seeds for two minutes on the normal microwave settings. After two minutes, stir the seeds and put them back into the microwave for another minute, then stir again. Continue to cook the seeds at one-minute intervals until they have reach your desired crispiness. Add salt or other seasonings to taste.

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Microwave Peanut Brittle Candy

With the advent of the microwave, peanut brittle has gotten a lot easier to make.

A peanut brittle recipe from a copy of "The Carolina Housewife" in 1847 outlined a process that would have taken anywhere from an hour to an hour and a half. Today, thanks to modern amenities, the cooking process are substantially simplified. While the method may have been different back then, the recipe itself remains virtually unchanged, and using such modern cooking tools as the microwave has not changed the traditional flavor of peanut brittle.

Instructions

1. Mix the cup of sugar and half cup of corn syrup in a medium-size mixing bowl. Put it in the microwave and set the microwave to 4 minutes on high.

2. Remove the sugar-corn syrup mixture and stir it. Add the peanuts and blend the mixture well, and put the bowl back into the microwave for another 3 or 4 minutes.

3. Take the bowl out of the microwave again and blend in the butter and the vanilla extract. Mix them in well until they're even and microwave the mixture again for 1 or 2 minutes more. Add the baking soda.

4. Grease a cookie sheet and spread the peanut brittle mixture onto it while the mixture is still hot. After it's cooled down, you will be able to break it into pieces and serve.

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Harvest Macadamia Nuts

Macadamia nuts are popular in many cultures across the world. They are used in recipes or eaten by themselves as snacks or as a side dish to meals. Macadamia nuts are small, round and white nuts. They contain an outer husk and a shell around the nut inside. Tree shakers are not recommended for harvesting because this can make nuts fall of the tree that are not ripe. A long pole can be used to tap branches with mature nuts on them.

Instructions

1. Go out to the macadamia tree to pick up fallen mature nuts.

2. Use the long pole to tap branches that are out of reach.

3. Place all gathered nuts into a bucket until it is full or you run out of nuts to gather.

4. Dehusk the nuts by using a hammer or heavy object to smash the husk. Be careful not to smash the shell or nut contained therein.

5. Spread the tarp out underneath the shed or an open place protected from the elements, including sunlight.

6. Spread the nuts out on the tarp to dry for 2 to 3 weeks.

7. Finish drying any wet nuts by placing them in a shallow pan and placing it in the oven preheated to 100 to 115 degrees F for 12 hours, stirring every hour or so. Watch them closely so they do not cook.

8. Use the nutcracker to crack the outer shell.

9. Place all macadamia nuts into a plastic container and seal it shut. Store the nuts in a cool and dry environment.

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Create Your Own Infused Oils

Infused oils make flavorful cooking additives.

Oil infusion is a method of imparting the fragrance and flavor of herbs to oil. According to perfume sellers, Best Perfume Oils, oil-based colognes and perfumes are denser than alcohol-based fragrances because they are activated by body heat. Also, perfume oil fragrances remain constant because alcohol evaporation does not take place and change the smell. In a similar fashion, infused cooking oils impart rich tastes that are distinctly reminiscent of the herbs from which flavors were stripped. The process of infusing oil is relatively simple, but the strength of a flavor or smell depends on the strength and quantity of the herbs used.

Instructions

Cold Infusioin

1. Use the cold infusion method for plant leaves, citrus fruit peels, hot peppers and plant roots. You want to crush, blanch and/or and bruise these ingredients to release the flavors, colors and smells.

2. Boil hot water if using leafy herbs. Dip the leaves in the boiled water. Quickly release and dip into cold water. This technique will allow the leaves to impart their color to the oil infusion in addition to flavor and aroma.

3. Crush or grate roots such as ginger or peppercorns to release the flavor before beginning the infusion process. Citrus zest flavors are not hidden or protected by outer coatings. They do not have to be crushed or grated first.

4. Combine herbal and/or fruit ingredients with oil in a blender and blend at a high speed to liquefy the mix. The oil will begin to pick up flavors and smells in the blender.

5. Strain any remaining plant fibers through cheesecloth and pour the strained oil back into the bottle.

6. Pour the mix into a clean bottle and store in a cool dark place for two weeks to continue the infusion process. Infusion options include a dark cellar, a refrigerator or burial in the ground.

Hot Infusion

7. Use a hot infusion method for roots, dry spices and fragrant wood chips.

8. Combine the oil and spices, wood chips or roots in a saucepan. Put the pan on a stovetop burner set at medium heat.

9. Heat the mix to 180 to 200 degrees Fahrenheit.

10. Remove from the heat and strain ingredient remnants through cheesecloth if necessary. Bottle the oil infusion while it is still hot.

11. Cover and seal the bottle from oxygen intrusion. Let it cool down to room temperature. Refrigerate the infusion. It does not require additional infusion time. Refrigeration just preserves the quality of the oil.

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Prepare Food For Chocolate Fountains

Prepare your foods for dipping in a chocolate fountain

Melted chocolate cascades over the top of a fondue fountain to cover anything placed under the flow in a robe of rich sweetness. To keep your chocolate fountain flowing properly, you must carefully choose and prepare your foods for dipping. Crumbs falling off pieces of food clog the fountain, making cleaning difficult and decreasing the flow of chocolate. Avoid these problems while still providing food matched to the dipping chocolate for your guests' enjoyment.

Instructions

1. Wash and dry the strawberries. Cut the leaves and stem off the top of each strawberry. Set aside.

2. Cut the peel off a whole pineapple or melon. Use a spoon to scoop out the seeds from the melons and discard. Slice the melon or pineapple into 1 ½ inch thick slices. Stack three of the slices on top of each other and cut 1 ½ inch squares from the slices to create cubes of melon or pineapple. Repeat stacking and cutting the melon or pineapple until you have cut all the fruit. Set the cubed fruit aside.

3. Cut a prepared, unfrosted pound cake or angel food cake into 1 ½ inch cubes by cutting into 1 ½ inch slices. Lay each slice flat on a cutting board and cut into 1 ½ inch squares. Repeat with the remaining cake. Place the cake cubes to the side.

4. Sharpen one end of the bamboo skewers by inserting each skewer into a manual pencil sharpener and turning to hone the skewer to a point.

5. Take a 12 inch bamboo skewer and push the sharpened point through the middle of a whole strawberry. Push the strawberry two inches from the sharpened end of the skewer to allow for room for the other dipping fruits.

6. Follow the strawberry by pushing a piece of pineapple or melon onto the skewer next to the strawberry.

7. Repeat making the rest of the bamboo skewers by threading the skewer through the center of a strawberry then a melon or pineapple cube. Use one strawberry and one melon cube (or pineapple cube) per skewer.

8. Hold the skewer from the end opposite the fruit and place the fruit under the flow of chocolate from the fountain until coated.

9. Place one cube of pound cake with one small cookie onto individual dessert plates or into paper cupcake liners.

10. Combine five pounds of chopped chocolate or chocolate chips with 1/2 cup of vegetable oil in a zip top bag. Seal and microwave on high power for three minutes. Remove the bag, and squeeze the bag to distribute the heat inside. Return it to the microwave on low power to finish melting the chocolate for one to three more minutes. Open the bag and pour the melted chocolate into the chocolate fountain, according to the directions included with your fountain.

11. Use a ladle to scoop up melted chocolate from the bottom of the fountain and drizzle it over the cake and cookie, but do not dip these foods directly into the fountain.

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Cook With Himalayan Sea Salt

Himalayan sea salt is an ancient salt formed millions of years ago in the Himalayan mountain ranges. Harvested and ground by hand, this gourmet salt can be purchased at gourmet food stores and online. Himalayan sea salt can also be found in slabs of various shapes and sizes. These slabs are used to sear or plate food, such as fresh, raw fruits and vegetables, giving the food a touch of salty taste.

Instructions

1. Use ground Himalayan sea salt alone to season meats and vegetables during cooking.

2. Add the ground salt to any barbecue meat rub. Himalayan sea salt has a more intense salt flavor, but it's never bitter since it doesn't have the chemicals used in ordinary table salt.

3. Lay a Himalayan sea-salt slab or plate on your grill. (Slat slabs and plates can be as small as 4 inches by 4 inches, or as large as 8 inches by 12 inches. They are usually 1 1/2 inches thick. Plates are round, usually around 12 inches in diameter, while bricks can be any size.) Heat it up and use the slab to sear and grill shrimp, scallops or other seafood. The salt in the slab will flavor the food as it sears and grills.

4. Heat a Himalayan sea salt slab on a metal cookie sheet under your oven's broiler for 30 minutes. Remove from the oven, add a tablespoon of butter to the surface and sauté vegetables and thin meat slices at the table for a unique presentation. You need no other heating method to cook the food; the slab will retain enough heat. Wear heavy oven mitts when touching a hot sea salt slab.

5. Heat a sea salt slab in the oven at 350 degrees for one hour. Use a pizza peel to place pizza or flat breads on the slab to cook. It will give them an incredible crust.

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Types Of Ice Cream Bars

Ice cream pops come in many flavors.

An 11-year-old boy named Frank Epperson discovered he could make a frozen pop from a mixture of water and soda that had a stick in it. At first he called it the "Epsicle," but it was later known by the brand he founded in 1923: the Popsicle. From the Popsicle ice pops came bars on a stick made of ice cream. Over the years, they have evolved to different concoctions from that brand, as well as chocolate covered, candy or cookie and diet ice cream pops.

Popscicle

Popscicle introduced the world to the Fudgsicle and the Creamscicle. Although this brand owns the trademark on those names, many brands have duplicated these types of ice cream bars. The Fudgsicle is made of chocolate fudge ice cream and can be found in various sizes and versions. The original Creamscicle has vanilla ice cream and is coated in orange, but similar bars have been made with different flavored ice creams and other fruit coatings.

Chocolate Covered

Chocolate-covered ice cream bars are a popular type, and come in a number of different varieties. The original bars were vanilla ice cream with a milk chocolate coating, but companies have become creative. Chocolate covered ice cream bars now come with many types of ice cream, and may also have a dark chocolate coating. Sometimes, you can find nuts or toffee added to the chocolate.

Candy or Cookies

Manufacturers make ice cream bars that coincide with your favorite candy bars or cookies. Reese's, Snickers, Dove and Oreo are a few of the brands that have ice cream bars made to taste like the original product. Unfortunately, some of these contain artificial colors and flavors to obtain that taste, so look at the labels carefully before grabbing a bar with your favorite candy's name on it.

Diet

In a society where many are weight-conscious, almost all brands have ice cream bars available in diet versions. The term diet can mean lower in fat, containing less calories, or sugar-free. Certain brands, such as Weight Watchers and Skinny Cow, only make diet ice cream bars. These companies keep their products low-calorie and may have smaller portions than other ice cream bars to achieve lower calorie and fat values.

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Make A Chocolate Rabbit From A Mold

Making a chocolate rabbit from a mold is a simple and fun task.

Making a chocolate rabbit from a mold is a simple and enjoyable task that only requires a few tools and materials. There are many different rabbit molds in stores that are available to buy, so you can choose from flat molds or 3-dimensional ones. The chocolate you use will require gentle heating in a glass bowl over a pan of boiling water, as this is the best way to melt it without overheating or burning it.

Instructions

Melting the chocolate

1. Fill the saucepan half full with cold water, and place on a medium heat on the stove.

2. Empty the chocolate chips into the glass bowl, and place the bowl on top of the saucepan. The bowl shouldn't become immersed in the water, but should rest comfortably on top of the saucepan so the bottom of the bowl is dipped in the water.

3. Use the spoon to stir the chocolate continually until it has a smooth, even consistency. If you find the chocolate is sticking to the bowl, turn the heat down.

4. Turn the heat off, and using an oven glove remove the bowl from the top of the saucepan.

Making the mold

5. Pour enough chocolate into the mold to fill it to the top, smoothing it to the edges with a spoon if required.

6. If you are using a 3-dimensional rabbit mold, use a pastry brush to coat the mold with the melted chocolate. Leave the layer to set and form a shell. Then brush on another layer of chocolate to thicken.

7. Place the mold into the fridge, and leave until set. Once set, remove the mold from the fridge and place it face down on a flat surface. Flex the plastic mold to release the chocolate. Your chocolate rabbit is now ready to be wrapped, packaged or decorated.

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Make Potato Chips With A Fry Daddy

Use your Fry Daddy to make homemade chips.

When making homemade potato chips, use peeled or unpeeled raw potatoes. Always scrub the raw potatoes with a stiff vegetable brush under running water before slicing them into thin pieces, using a food processor or a hand slicer. Keep the uncooked slices in cold water to prevent them from turning gray. When you are ready to add them to the hot oil in your Fry Daddy electric deep fryer, remove as much water as possible from the chips. It is dangerous to add water to hot oil.

Instructions

1. Slice the clean raw potatoes into thin slices and put into a bowl of cold water immediately.

2. Drain off the water and rinse your slices. Refill with cold water and add a few shakes of salt to the water. Let the slices soak in the salty water as you prepare the Fry Daddy.

3. Set the Fry Daddy on a heat-resistant counter near an electrical outlet and remove its plastic lid.

4. Fill the Fry Daddy with vegetable oil to the fill line indicated on the interior of the cooker. Don't overfill with oil.

5. Plug the Fry Daddy into a 120-volt electrical outlet. Let it heat up for 15 minutes.

6. Line two bowls with paper towels. One bowl is to dry the potato slices before putting them into the hot oil, and the second bowl is for the cooked potato chips.

7. Take some of the raw potato chips from the water and place them in one of the paper towel-lined bowls, then pat off the excess water. Take just enough for one batch. A Fry Daddy holds up to 4 cups of food. Don't exceed that amount for one batch. Chips will cook better if you cook in a smaller batch, as a full batch will cause the chips to stick together.

8. Place the dried chips in the hot oil using the slotted spoon that comes with the appliance. Gently nudge the chips apart in the oil (using the slotted spoon) so they don't stick together.

9. Remove the chips from the oil, using the slotted spoon, when they float to the top of the oil and turn golden brown. Place them in the second bowl with paper towels, and lightly salt.

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Remove Jello From A Mold

There are times when life can be frustrating. One of them is when you are about to have a large group of guests and things seem to wrong in the final preparation of the meal. If you have a molded Jello desert, removing the Jello from the mold doesn't have to be one of them.

Instructions

1. Check the Jello to make certain that it's firm. Jello takes less time to firm up in a metal mold than it does in glass.

2. Run a knife around the top interior edge of the mold. Be very careful to keep it close to the edge, which is intended to loosen the mold without cutting the gelatin.

3. Dip the exterior of the mold in warm water. The water should be close to the top of the mold. Leave it in the water for 10 seconds. Once you remove it, shake it slightly to loosen the Jello more.

4. Place a plate over the top of the mold.

5. Clasp the plate to the top of the mold with both hands. Hold it firmly.

6. Turn the mold upside down.

7. Set the plate on the table and lift the mold from the Jello.

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Marinate Meat

Marinate Meat

Marinating meat is one of the best ways to give it more flavor and to tenderize it at the same time. It's foolproof if you follow a few simple guidelines.

Instructions

1. Trim the meat so that it's ready for cooking. You shouldn't have to cut or trim the meat after it's been marinated.

2. Mix together the marinade according to its recipe.

3. Notice whether the marinade contains these three key ingredients: acid (such as wine, lemon juice or vinegar), salt or alcohol. Each one reduces the amount of time the meat should marinate.

4. Combine the meat and marinade in a nonreactive, sealed container. Make especially sure not to use aluminum or cast iron, and try to avoid metal altogether, if possible.

5. Marinate in a sealable plastic bag if you can. You can turn these over often, ensuring that all surfaces get coated in the marinade.

6. Immediately place the container in the refrigerator. Never marinate meat at room temperature.

7. See tips for marinating times.

8. When ready to cook, be sure to treat the marinated meat with the same care you would treat any raw meat.

9. Discard the marinade after use.

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How Long Does Wine Last After Opening

Quality bottles of wine can be expensive, but you do not have to be wine connoisseur to purchase or enjoy different flavors. A purchased bottle of wine does not have to be finished in one sitting. Properly stored bottles of wine can last, and be enjoyed several times.

Causes of Bad Wine

Oxygen causes wine to go bad by a process called oxidation. When a bottle of wine is left opened, oxygen flows into the wine and starts to open up the aromas of the wine.

Three Day Rule

Wine connoisseurs recommend keeping an opened bottle of wine for three days. After three days, oxidation may completely remove the aroma from wine, souring its taste. Before serving bad wine to guests, taste and toss it out.

Cork After Opening

Always cork bottles of wine after opening, even if the bottle of wine is still being served. Corking stops air from filtering into the bottle and mixing with wine.

Refrigerate After Serving

After the bottle of wine has been served or the drinking has been stopped, refrigerate the corked wine bottle. A wine stopper can be purchased for an airtight seal for the bottle that stops air from oxidation.

Serve at Room Temperature

Red wine that has been refrigerated should be served at room temperature, for the best aroma and flavor. Remove the bottle from the refrigerator half an hour before serving. White wine can be served cold and right out of a refrigerator.

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Cook Scallops With Pasta

Scallops are delicous addition to any meal.

Scallops cook quickly in a skillet, which affords them their golden brown color. Cooking the scallops properly keeps the seafood moist and flavorful. The addition of fresh vegetables, herbs and spices to the dish adds more flavors to the pasta and scallops. Scallops and pasta are simple to prepare and they do not take much time to cook, which makes the meal idea for people who need to make a flavorful, healthful and quick dinner.

Instructions

1. Prepare the pasta according to the box directions. Boil the pasta for the recommended time. The pasta will remain boiling while you prepare the scallops.

2. Add 1 tbsp. of olive oil to a frying pan. Place the pan over high heat.

3. Rinse the scallops under cold running water in a colander. Blot the scallops dry with paper towels.

4. Place the scallops in a single layer in the frying pan once the oil bubbles. Do not allow the scallops to touch and avoid overcrowding them so that they cook evenly.

5. Sear the fresh scallops for 1 1/2 to 2 minutes. Searing the scallops scorches the outside surface of the scallop. Turn the scallops with tongs and sear them for 1 1/2 minutes or until the other side becomes crispy and golden brown.

6. Remove the scallops when the middle still remains slightly translucent. Place the scallops onto a plate. Cover them with aluminum foil so that they remain warm. The scallops will continue to cook after you remove them from the heat, while they remain covered.

7. Reduce the heat in the pan where the scallops were cooked and add 1 tbsp. of butter.

8. Add 2 minced garlic cloves and 1/2 cup of diced tomatoes. Turn the heat to high and add 1 cup of vegetable stock. Simmer the ingredients for 30 seconds and scrape the bottom of the pan with a spatula.

9. Drain the cooked pasta into a colander. Add the pasta to the skillet. Squeeze the juice of one lemon over the pasta.

10. Remove the desired amount of pasta onto a plate. Top the pasta with four or five scallops and some of the sauce and top with fresh cilantro or parsley.

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Marinate Chicken With Olive Oil

Marinate the chicken overnight to allow it to fully absorb the flavors.

No amount of seasoning on the outside will make a chicken breast moist and juicy on the inside. Even if you're working with a piece of dark chicken meat, it's important to get flavor into the meat for the best results. Marinating chicken in an olive oil mixture will add both flavor and protection from the high heat during cooking. Start with a basic olive oil and lemon juice marinade, and add seasonings, herbs and other flavors to create a flavorful marinade of your choice.

Instructions

1. Pour 1/3 cup olive oil in a bowl and add the juice of 1 lemon, 1/2 tsp. freshly ground black pepper, 1/2 tsp. coarse salt and three cloves of crushed garlic. Stir with a wire whisk. Optional herbs and additional spices may be added as desired.

2. Pour the mixture into a large, resealable freezer bag.

3. Add the uncooked chicken and submerge it fully in the marinade. Seal the bag tightly.

4. Place the bag in the refrigerator and marinate for a minimum of two hours. Leaving it to marinate overnight allows the meat to absorb even more of the marinade.

5. Turn the bag over periodically to ensure that all of the chicken is evenly marinated.

6. Remove the chicken from the marinade and cook as planned - whether in a pan, the oven, or on the grill. Discard the marinade.

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What Are Macaroons

Coconut macaroons are the most common macaroon in North America.

Macaroons are one of the most popular cookies in the world even if the definition of a macaroon varies by culture. The composition of macaroons varies by region, making a definitive definition for a macaroon impossible to pinpoint. In some countries, they are light and similar to a meringue, while in the United States, they are dense and chewy and usually contain coconut.

Scottish Macaroons

The Scottish macaroon is a sweet cookie with a creamy, dense fondant center. The fondant is covered in dark chocolate and topped with roasted coconut. Older versions of the Scottish Macaroon were made of cold, mashed potatoes and a sugar loaf. Modern ingredients include sugar, glucose, water and egg white, which form the fondant center. The addition of coconut was added in the 1930s when a Scottish candy-maker ruined a fondant bar and threw coconut on top of the chocolate to hide the mistake, producing the first Scottish Macaroon bar.

Coconut Macaroons

Coconut macaroons are probably the most well-known variety of macaroons and originate in North America. Most commercially produced coconut macaroons are dense, soft cookies that have a moist makeup and sweet flavor similar to an angel food or pound cake. These cookies are covered in toasted coconut and sometimes dipped in chocolate. These macaroons are made by piping the batter through a pastry bag with a star tip on it. Because coconut macaroons lack wheat and leavening ingredients, they are commonly eaten in many households during Passover.

French Macarons

French Macarons are a light, sweet cookie made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and fruit juice or food coloring. These cookies are often filled with buttercream, jams, jellies, chocolate or fruit curds. The French name for the French cookie is derived from the Italian word "maccarone" or "maccherone." This word means crush or beat, and is used to reference the way the cookie is made. The cookies are smooth and delicate. Popular flavors include raspberry, chocolate, grapefruit, chocolate, green tea, orange and many more.

Italian Macaroons

Some of the first known macaroons were made of an almond meringue, similar to the amaretti cookie. These cookies had a crisp crust, a soft interior and were made with egg whites and almond paste. The word for the macaroon comes from the Italian word for paste, "maccarone," and is also the word for pasta macaroni and dumplings. Many historians believe that macaroons can be traced to an Italian monastery where it was believed these monks made the first known macaroon cookies.

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Common Foods For African American Cultures

Peoples from various parts of the world have created cuisine that is customary to that culture. In the United States, African Americans have a distinctive style of food that has come to be known as "soul food." Individuals prepare meals using a variety of meats, vegetables and other portions to create meals that are well known within this culture.

Meats

African Americans use a variety of meats to prepare their meals. Different portions of poultry, pork and other animals are used in dishes served among this culture. For example, families may use beef and pork ribs, gizzards, intestines (chitlins), and pig snouts, tails or ears to create their meals. Fish and goat are also other meats that are used as sources of protein. The way these meats are also prepared come in a variety of styles as meats are fried, barbecued and used in different stews. These stews are comprised of meats, vegetables and often rice to make a complete meal.

Vegetables and Fruits

Vegetables play an important role in the meals created by African Americans. Items such as rice, yellow vegetables such as corn and green items such as green beans and cabbage are used to prepare a number of dishes. Black eyed peas, okra and sweet potatoes are other types of vegetables that are used by the African American culture. Collard greens are another type of green vegetable that can be found as a side item in many dishes within this culture. Fruits also hold a vital position in the African American culture. Items such as watermelon, peaches and grapes all serve as deserts or snack items.

Other Dishes

Due to the large variety of cultures that have become a part of the African American group, many different styles of foods are used within this culture. For example, southern areas of the country such as Louisiana may use Creole style dishes regularly. These meals include items such as gumbo and jambalaya. Other types of dishes that you may find considered soul food items include cornbread, grits, hoe cakes and hush puppies. Many restaurants have been developed to showcase the soul food cuisine that has become a staple in the African American community.

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Make Stuffed Salmon Pinwheels

Salmon contains omega-3 fatty acids.

Salmon is a fish that contains omega-3 fatty acids. These fatty acids can reduce swelling in the blood vessels and reduce your chances of heart disease. Studies have shown that omega-3 fatty acids may boost immunity, lower blood pressure, and decrease triglycerides. Stuffed salmon pinwheels are a tasty way to incorporate salmon into your diet. Try stuffing them with a spinach filling or even a crabmeat filling for a delicious dinner that your family can enjoy.

Instructions

Preparing the Pinwheel

1. Remove skin from a large salmon fillet.

2. Spread a thin layer of filling over the entire fillet. See filling options for crabmeat and spinach stuffing.

3. Roll up the fillet as tightly as you can.

4. Cut off 1 1/2 slices of salmon using a sharp chef's knife.

5. Use tongs to remove pinwheels and place in a baking dish, being sure that they are overlapping.

6. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.

Crabmeat Stuffing

7. Pour two cans of crabmeat into a bowl.

8. Add 1 tbsp. scallions, 1 tsp. old bay seasoning and 1 tbsp. cream cheese.

9. Mix well.

Spinach Filling

10. Defrost a 16 oz. box of frozen spinach. Squeeze out excess water.

11. Place spinach in a bowl.

12. Add 1/2 cup feta cheese and 1 tsp. of oregano.

13. Mix until all ingredients are well-combined.

Tags: fatty acids, omega-3 fatty, omega-3 fatty acids, contains omega-3, contains omega-3 fatty

Make Beef Jerky Cure

Making jerky is the easy part; making the jerky cure is where your imagination and your taste buds come together to create a great jerky flavor. There is no exact science to making the perfect jerky cure. Use this recipe for a good, standard cure. From there, you can add flavors to make it more robust or spice it up with herbs and seasonings to create an international taste.

Instructions

The Cure

1. Place the honey in a small pan and set aside.

2. Mix all remaining ingredients in a large bowl, stirring well for at least 30 seconds.

3. Remove 1/4 cup of the mixture and add it to the small pan with the honey. Heat on low, stirring continuously until honey is well blended. Remove from heat and allow to cool slightly.

4. Add the honey mixture to the remaining ingredients and mix well for at least 30 seconds.

5. The cure mixture can be stored in a jar with a tight fitting lid for up to two weeks in the refrigerator.

The Jerky

6. Have your grocer's meat department cut 3 lbs of beef into 1/4-inch thick slices. Just about any roasting type cuts will work, such as rump roast for large slices, or London broil for smaller strips.

7. Place meat slices in a shallow glass pan. Pour cure mixture over the meat.

8. Using a fork, pierce and turn each slice several times, allowing the marinade to cover each slice of meat. Cover with plastic wrap and refrigerate for between 5 and 24 hours.

9. Once meat is fully permeated (inside should be the same color as the outside if cut), drain excess liquid from the meat and use a paper towel to dab away any remaining liquid.

10. Preheat your oven to 175 degrees Fahrenheit. Place a large drip pan on the bottom rack of the oven. Place meat strips directly onto the oven rack above drip pan.

11. Allow meat to dry in the oven undisturbed for three hours. Turn each slice over. Allow meat to dry another four to eight hours until moisture has been completely removed and before meat is brittle or overdry.

Tags: each slice, Allow meat, cure mixture, jerky cure, least seconds

Match Food With Herbs And Spices

Spices and herbs play an important role in creating delicious dishes. Once you start incorporating a few spices and herbs into your dishes, your food will impress everyone. Here is a listing of the top herbs and spices and the foods they match. Print this page so you will know match food with herbs and spices.

Instructions

1. * Allspice: Use whole in pickling and simmering meats. Use ground for cakes, puddings, fruit preserves and relishes.

* Anise: Coffee Cakes, Sweet Rolls, Cookies, Candies, and Sweet Pickles.

* Bay Leaves: Use in pickling, stews, vinegars, soups, fish, tomato mixtures and pot roasts.

* Caraway Seed: Rye Bread, Sauerkraut, Cabbage, pork, liver, and some spreads.

* Cardamom Seed: Pastries, Breads, Coffee Cakes, Sliced Oranges, and Cookies.

* Cassia: Use whole in pickling, preserving, puddings and stewing fruit. Use ground in mincemeat.

2. * Cayenne: Meats, Fish, Sauces, Egg Dishes, and Cheese Dishes.

* Celery Salt: Fish, Eggs, Potato Salad, Salad Dressings, Soups and Bouillon.

* Chili Peppers: Use whole in pickling. Use broken/sliced in Soup, Stews and Chowders.

* Chili Powder: Chili, Mexican Dishes, Shellfish, Cocktail Sauces, Stew Seasonings and Corn.

* Cinnamon: Whole Sticks: Used in pickling and preserving. Use ground for cakes, cookies, and bread toppings, fruit toppings.

* Cloves: Use whole with roast pork or ham, pickling of fruits. Use ground in baked goods, soups, stews and puddings.

* Coriander: Use whole with Pickles, Apple Pie, Soups, Gingerbread, Cookies, Cakes, Biscuits, Stuffings, and Green Salads. Use ground in sausages and pork.

* Curry Powder: Meat, fish, Eggs, Chicken, Soup, French Dressing, Clam and Fish Chowder.

3. * Dill Seed: Pickling, Sauerkraut, Salads, Soups, Fish and Meat Sauces, Gravies, and Green Apple Pies.

* Fennel: Fish, Pastries, Apple Pie, Sweet Pickles, Candies.

* Ginger: Use the root in Pickling, Chutneys, and Applesauce. Use ground in Cakes, Puddings, Pies, Cookies and Canning Fruit.

* Mace: Use Blades for Fish Sauces, Pickling, Preserving, Fruit Jellies, and Gingerbread. Use ground in pound cakes, chocolate dishes and stews.

* Marjoram: Use the leaf with Lamb, Stews, Soups, Sausages, and Poultry.

* Mustard: Use dry in Meats, Sauces, and Gravies.

4. * Nutmeg: Use in Baked Goods, Sauces, Puddings, and Vegetables.

* Oregano: Tomato Dishes, Chili, and Pork.

* Paprika: Shellfish, Fish, Salads, Garnish on Eggs.

* Sage: Meat Stuffings, and Pork Products.

* Turmeric: Pickles, Meats and Eggs.

5. Special Things You Can Do With Leaves

* Angelica: Leaves and Stalks can be roasted or boiled and eaten in salad.

* Anise: Leaves in salad or as garnish.

* Balm: Leaves or shoots can be used to flavor summer drinks and salad.

* Basil: Dried leaves can be used in soups and stews.

* Borage: Young, tender leaves can be used in salad. Older leaves can be cooked as greens.

* Dill: Young leaves can be used as seasonings, or in salad.

* Fennel: Use leaves for a garnish.

* Hyssop: Use sparingly in soups and stews.

* Mint: Use leaves in beverages, desserts, and sauces.

* Sweet Marjoram: Use fresh leaves in salads. Use dried leaves for a rub on meats.

* Tarragon/Estragon: Tops used in greens.

* Thyme: Dried leaves are used in soups, sauces, stuffings, with poultry and veal.

Tags: leaves used, soups stews, whole pickling, Coffee Cakes, Dried leaves

Use A Turkey Fryer

Deep-fried turkey is a tasty alternative to traditional fare, but turkey fryers require specific set up and safety precautions for use. Follow these steps to use a turkey fryer.

Instructions

1. Read the instruction manual that came with your turkey fryer. While most fryers operate the same basic way, some require special set-up or other precautions.

2. Clear an area outdoors to set-up your fryer. Find an open space, preferably flat concrete away from awnings, roof hangovers and wooden structures.

3. Set up the turkey fryer as the manual instructs. A standard fryer includes a burner, large pot, basket or holder and thermometer. The pot rests on the burner, and the basket holds the turkey. The thermometer lets you monitor the temperature as your turkey fries.

4. Measure the amount of oil required by placing your turkey in the pot and filling it with water until the bird is covered. Remove the turkey from the pot and note the water level. This is the amount of oil you need for frying. Dump out the water, and dry the pot completely.

5. Turn the propane valve to the off position and tightly attach the tank to the burner with the included hose. Keep the tank at least two feet from the burner at all times.

6. Fill the pot with oil according to the level determined in Step 4. Take care to not splash or drip oil on or around the pot.

7. Open the valve on the propane tank slowly, and light the burner on the fryer with a long, butane lighter. Attach the thermometer to the top of the pot so it extends into the oil at least one inch. Heat the oil to 350 degrees and maintain this temperature while cooking by adjusting the flame as necessary.

Tags: your turkey, turkey fryer

Know That Your Cheesecake Has Set

Bake cheesecake carefully to know when it is set.

A cracked cheesecake is the bane of many bakers. Because it can be difficult to determine when a cheesecake finishes baking, often bakers overcook a cheesecake to the point of large and unattractive cracks running through the top of the cheesecake. The secret to preventing cracks in cheesecake is in not baking it too long. Know that your cheesecake has set with careful watching at the end of the baking period.

Instructions

1. Monitor the baking process carefully while the cheesecake is in the oven by watching through the oven window if possible. Opening the oven door during the first 30 minutes of baking will create drafts that may make your cheesecake crack.

2. Open the oven door carefully when approximately 15 minutes of baking time remains. Shake the cheesecake pan gently and watch the center of the cheesecake. The center should be mostly firm but when you move the cake you should see slight movement, suggesting the cheesecake is not completely set in the center.

3. Remove the cheesecake from the oven when it is predominantly firm in the center but moves slightly when you shake the cake pan. The cheesecake center will firm during the cooling process and it will be set completely by the time you cut it.

Tags: cheesecake center, minutes baking, oven door, your cheesecake

What To Use When Dipping Chicken For Coating

Chicken needs to be coated before it's breaded.

If you're making fried chicken or some sort of other breaded chicken, you'll need a technique for first dipping the chicken pieces in a wet substance. The wet substance helps the breading stick to the chicken, making it crispy and delicious once it's finished cooking. There are several coating substances to choose from, with a fit for all dietary needs.

Egg

Egg is a traditional dipping substance for chicken and its thickness makes it easy for the bread to stick to the chicken. Whisk an egg yolk and white together in a bowl or dish and roll each chicken piece in it, then dredge through the bread crumbs. If you're counting calories, just use the egg whites for dipping.

Milk

Milk is a good substitute for those with egg allergies. Whole milk works better than reduced fat milk, which is thinner and will catch fewer crumbs. Buttermilk is a prime alternative, as it is a thick milk that also gives a unique taste to the chicken.

Lemon

Lemon juice is a light alternative for chicken dipping, as it adds very few calories to the dish. A few squirts on each side of the pieces of chicken goes a long way, then dredge through the breading. This will create a thinner coating of bread crumbs. Also, consider using other citrus, like lime juice or orange juice.

Water

If you want a dipping substance that adds no calories and poses no allergy threat, use a bit of water. The moisture of the water will help the chicken pick up some breading, creating a very thin layer of crumbs. This is ideal for diet dishes or lighter meals where you don't want heavy breading.

Tags: bread crumbs, dipping substance, dredge through, stick chicken, then dredge

Save A Dish That Is Too Spicy

Save your spicy dish.

Many diners enjoy a hint of heat. Using ingredients such as hot sauce and chili peppers kicks up the spice and flavor of dishes. However, it is easy to go overboard with these ingredients, and you can end up with something too spicy for you or your guests to enjoy. By adding certain ingredients, you can save your dish and prevent it from ending up in the garbage can.

Instructions

1. Increase all of the ingredients in your recipe proportionately except for the spicy ones.

2. Add chicken or vegetable broth to dilute the heat.

3. Use potatoes to absorb the spice.

4. Add a sweet ingredient, such as sugar or pineapple juice, to counteract the spiciness.

5. Use acidic ingredients, such as lemons or limes, to reduce the heat of your dish.

6. Serve your dish with dairy products to help cool the heat. Use milk, sour cream or yogurt to neutralize the capsaicin in chili peppers and add relief to burning tongues.

Tags: your dish, chili peppers, ingredients such

Blackened Seasoning Ingredients

Blackened seasoning gives meat, fish or vegetables a spicy, smoky flavor. Blackened seasoning is a type of rub mixed and rubbed onto the meat or fish before it is cooked in butter or oil. The name, blackened seasoning, comes from the dark color of the cayenne and paprika after they are heated. You can buy a mix or make your own batch and store it in an air-tight container.

Ingredients

The most common ingredients are onion powder, garlic powder, cayenne pepper, white pepper, dried thyme, dried oregano, sweet paprika and salt. You can also add red cayenne for a hotter version. For extra freshness, use granulated garlic, sea salt, and freshly ground black and white pepper. Some recipes include a tablespoon of sugar.

Directions

Mix the dried ingredients well. Rub the blackening mix into both sides of the meat or fish. Use a heavy, dry skillet with melted butter or oil to pan fry the meat or fish.

Fish

Blackening seasoning can be used in Cajun cooking with almost any kind of fish. Try it with catfish, tuna, grouper, redfish, or red snapper. Rub both sides of the fish with the seasoning and pan fry in oil or melted butter.

Meat

Blackened seasoning can be rubbed into meat, including chicken, pork or beef to enhance the flavor. For a simple, quick, Cajun recipe, try blackened chicken. Dip the chicken in the seasoning. Melt butter in a skillet. Dredge the chicken in the butter and cook on high heat for 10 minutes on each side.

Variations

Blackened seasoning mix can also be used as a seasoning for gumbos, soups or sauces. Add it to sauteed vegetables or black beans for a spicy dish. For a vegetarian variation, dredge tofu in blackening seasoning before you fry it in melted butter or oil.

Tags: meat fish, melted butter, Blackened seasoning, Blackened seasoning, both sides

Store Oatmeal

A glass jar provides a suitable oatmeal storage container.

Dry oatmeal provides the basis for a hot breakfast and also makes an interesting addition to cookies, desserts and breads. Buying oatmeal in bulk ensures you always have it on hand, but proper storage is vital so it remains safe to eat. Since oatmeal is a dry grain, it stores well long-term when packaged correctly. Both instant and regular oatmeal have similar storage requirements. Always use stored food by the use-by date stamped on the original package to ensure best quality.

Instructions

1. Leave unopened packages in their original container. Do not open the package until right before you use it.

2. Repackage open oatmeal packages in an airtight container, such as a large jar or plastic storage bag. Seal the lid on tightly prior to storage. A sealed container protects the oatmeal from moisture, dust and insects.

3. Store the oatmeal in a dry, cool pantry. The temperature should be between 50 and 70 degrees Fahrenheit. Avoid storage locations near heat vents, stoves and other areas prone to warm drafts.

4. Use the stored oatmeal within six months. Unopened packages may store well for up to 12 months, so refer to the package date as a guideline.

Tags:

Blackberry Jelly

About Blackberry Jelly

Blackberry jelly recipes are derived from traditional British jam recipes. There are three forms of the blackberry plant: erect, trailing vines and semi-erect plants. The trailing vines are also called dewberries. Humans and animals enjoy the sweet, fresh taste of wild blackberries, and there are many different hybrids of the berry. Thorny versions of the blackberry include the Chicasaw, Kiowa, Cherokee, Lawton, Ouchita and Cheyenne. Thornless hybrids include the Triple Crown, Boysenberry, Arapaho, Thornfree, Hull, Apaches and Navaho.

History

The blackberry plant has an ancient past. It was used by the Greeks to cure gout and it was used to make tea during the Roman Empire. Blackberries grow on everywhere except in Australia and Antarctica. The hybridization of the blackberry was done in America by Luther Burbank. Because this berry has been intercrossed so many times, it's impossible to recreate the original berry that existed during the Greek and Roman times. The blackberry has also been used to cure stomach ailments in the Native American culture and there are also references to the berry in the Bible and in British folklore.

Benefits

Blackberries are rich in antioxidants and minerals such as potassium, phosphorus, iron and calcium. Blackberries are also high in phytoestrogens, which are plant estrogens. These phytoestrogens can be beneficial to women and prevent breast and cervical cancer. The berry is also rich in tannin, which can tighten skin tissue, reduce bleeding, prevent intestinal inflammation and alleviate diarrhea and hemorrhoids. In addition, eating blackberries can reduce your risk of heart disease since the fruit contains vitamin E. The health benefits of this fruit are endless since it contains important vitamins, minerals and antioxidant power.

Potential

Blackberry jelly has many different uses. Although it's thought of a breakfast condiment for bagels, donuts and toast, it can also be incorporated into your lunch. Yogurt topped off with blackberry jelly makes a healthy afternoon snack. Blackberries can be canned or frozen and they can be used to create or enhance wine, ice cream, pie, jelly and jam.

Time Frame

If you want to keep your jelly for at least a year, it should be put into a tightly sealed glass jar and stored in a cool, dry place. You can also freeze the blackberries and keep them in the refrigerator for up to a year and use them when you want to make jelly. Keeping the blackberries in a sealed plastic bag can prevent them from getting freezer burn.

Warning

When picking wild blackberries for jelly, verify that the berry is a blackberry and not some other poisonous plant that looks similar. Also approach the plant with care, because it will have hook-like thorns. If you end up getting stuck by the thorns, move your hand toward the bush instead of away from it so that the hooks can easily be released from your skin. Regardless of whether you buy or pick berries, wash them thoroughly to rinse off any dirt, pesticides, fertilizers or any other germs.

Tags: blackberry plant, many different, trailing vines, wild blackberries

Make Sour Cream Dip

Sour cream dip is a popular addition for a variety of appetizers. Serve it chilled surrounded by carrots, cauliflower, celery, grape tomatoes, broccoli and green pepper strips. Serve it alongside potato chips, corn chips, wheat crackers or crisp breads. Sour cream dip is versatile. Start with a basic recipe of mayonnaise and sour cream, and then add your own twist. It is easy to make and is a guaranteed success at any gathering.

Instructions

Basic Sour Cream Dip

1. Mix 1 cup of mayonnaise and 1 cup of sour cream until well blended.

2. Add 2 tbsp. of minced onion, 2 tbsp. of parsley, and 1 tsp. of dill weed. Mix until well blended.

3. Chill the dip for one to two hours, so the flavors can mingle. Add a sprinkle of parsley on the top before serving.

Sour Cream Dip Variations

4. Mix the sour cream, mayonnaise, minced onion, parsley and dill weed. To this mixture, add 1 tbsp. of minced garlic.

5. Mix the sour cream, mayonnaise, minced onion, parsley and dill weed. To this mixture, add 1 tsp. of Tabasco sauce.

6. Combine one package of dry onion soup mix to 2 cups of sour cream (pint container). Place in the refrigerator for one to two hours to chill. Sprinkle with parsley flakes before serving.

7. Combine one package of ranch dip mix to 2 cups of sour cream. Place in the refrigerator for one to two hours to chill. Sprinkle with parsley flakes before serving.

Tags: before serving, dill weed, minced onion, parsley dill, parsley dill weed

Build A Modular Wine Rack

Anyone who loves and collects wine knows the importance of ample, versatile storage. The discovery of a delicious new vintage or an excellent price for old favorites can quickly expand your cellar, while a large gathering of friends or family might deplete it just as rapidly. These experiences have led many wine aficionados to discover the unmatched benefits of modular wine racks, which can easily expand or scale down to meet your changing needs. In fact, with some basic materials and tools, you can make an attractive modular wine rack to your exact specifications.

Instructions

1. Cut lumber. Cut your board in half (48 inches long), then measure, mark and cut one piece to create four equal boards, 12 inches long and 6 inches wide. Cut the other 48-inch piece evenly in half along both its length and width, to create four pieces 24 inches long and 3 inches wide.

2. Cut slots. Use a scrolling saw, a jigsaw or a table saw and dado set to cut four slots into each board. All slots should be cut into the long side of the board, one inch from each corner and 0.75 inch in width and depth.

3. Cut arcs. Use a drill and hole-cutting bits to cut five arcs into one long edge of each of the 3-inch by 24-inch boards. Measure 2 inches from each end, to avoid the slots, and then place arcs at regular intervals along the remaining 20 inches. Use a 4-inch bit for two of the boards and a 1.5-inch bit for the other two. In both cases, place the center of the bit about an inch above the edge of the board, so that you cut partial rounds rather than precise half circles.

4. Sand, stain and seal. Use sandpaper to smooth rough edges and corners, then apply stain or polyurethane to give your wood an attractive, protective finish.

5. Assemble rack. Place two of the 3-inch by 24-inch pieces on two of the 6-inch by 12-inch pieces, aligning the slots so they interlock. Be sure that one 24-inch piece has wide arcs (for the bottle bases) and the facing one has narrow arcs (for the bottlenecks). This should give you a sturdy, stable rectangle. Repeat this process with the remaining four pieces of wood to create a second rectangle, and then use the slots to stack one rectangle atop the other.

6. Place and use rack. Your wine rack is ready to use, so set it in a stable place and fill it with favorite bottles from your collection.

Tags: inches long, 3-inch 24-inch, create four, four pieces, from each, inches long inches

Mini Foods For A Baby Shower

Miniature Cupcakes

Serve miniature cupcakes instead of the full-sized variety.

Cupcakes are smaller versions of cakes, but even they can be shrunk down to a smaller size. Prepare a cupcake recipe in a miniature muffin tin, with mini cupcake liners. Use the same oven temperature as your recipe, but reduce the cooking time to 10 to 15 minutes. Cool the cupcakes completely before frosting. Allow two to three miniature cupcakes per person instead of one full-sized cupcake.

Mini-quiches

Tiny quiche tartlets are a single-bite treat.

Quiche is just a way of saying "egg pie." For a baby shower, shrink a pie-sized quiche to a single-bite tartlet. Look for miniature tart shells in your grocer's freezer section. Thaw according to the package directions, if required, and fill with your favorite quiche filling recipe. Reduce the baking time to 10 to 15 minutes, but keep the same baking temperature. Garnish these quiches with a sprig of parsley on top for an added touch of elegance.

Sliders

For heartier fare, consider sliders, two-bite hamburgers served on halved dinner rolls. Use a meat patty to fit a dinner roll and cook the patties ahead of time. Either serve the meat, rolls and condiments in a buffet line for the guests to assemble themselves or put the sliders together and let guests add their own toppings, such as ketchup, mustard, mayonnaise, cheese slices, tomatoes, pickles and lettuce.

Miniature Pizzas

Cut mini-bagels in half and the cover with pizza sauce. Sprinkle shredded mozzarella cheese on top and put pepperoni slices on half the mini-pizzas, leaving the others plain. Heat the pizzas under the broiler for three to five minutes or until the cheese melts. Instead of using miniature bagels, you can also make a crunchy crust pizza using a single saltine or buttery round cracker for the base.

Tags: instead full-sized, miniature cupcakes, time minutes

Things To Engrave On A Flask

Metal flasks are classy gifts to give for special occasions. Because they are durable and stylish, they also can be passed down from generation to generation. One way to elevate a simple metal flask is to have it engraved with a personal message or important date. A flask can be personalized in other great ways as well. The trick is to select a message with personal meaning to have engraved.

Drinking-Related Text

It only seems logical to engrave a bit of drinking-related text onto a flask. Depending on your sensibilities, you may want to go with something poetic, lyrics to your favorite drinking song or a bit of off-color, alcohol-related humor. Here are a few suggestions:

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." -- Ernest Hemingway

"First you take a drink, then the drink takes a drink, then the drink takes you." -- F. Scott Fitzgerald

"Raise your glass to the good and the evil / Let's drink to the salt of the earth." -- The Rolling Stones, "Salt of the Earth"

Important Dates

If a flask is being given as a gift, you may want to memorialize the date. Consider having important anniversaries or birthdays engraved, along with the name of your recipient. Wedding anniversaries, high school reunions or milestone birthdays are all good times to consider giving a flask as a gift. Flasks given as graduation gifts can be emblazoned with school mottos or crests.

Personal Messages

Personal messages personalize a flask and turn it into a gift with a unique twist. For groomsmen, a song lyric, quote or college fraternity or organization emblem would be appropriate, and could be paired with a thank-you message or the recipient's name. If you wanted to give a flask to a boyfriend, husband, father or son, consider penning a heartfelt message of love, devotion or thanks. If giving a flask to a fiance, consider writing "From this day forward ..." followed by your names and the date of your wedding.

Monograms

Engraving a monogram or family crest onto the surface of a flask is a way to elevate a simple gift into a treasured possession that can be passed down as an heirloom from generation to generation.

Tags: drink takes, drink then, drink then drink, elevate simple, from generation, from generation generation

Cook Boar

Wild boar is very lean and must be handled differently than other game or meat in general. Wild boar can be range-fed and therefore is safe to serve rare, but how well-done the meat is cooked is largely a matter of personal preference. For an extreme dinner makeover, prepare wild boar to tempt even the most persnickety palette. Read on to learn more.

Instructions

1. Thaw frozen boar meat slowly for a day or two. Never defrost wild boar in the microwave; the result is tough, stringy meat.

2. Marinate the meat overnight. Pineapple juice or wine are both excellent choices because each contains an enzyme that tenderizes meat.

3. Trim the fat if you like. A wild boar has a very light fat layer. Some cooks like to leave it intact to retain the succulence of the meat by allowing it to "self-baste."

4. Gather spices, seasonings, lemons, onions, potatoes, carrots, pepper and garlic. Wrap the meat, vegetables and seasonings tightly to lock in all the steam and flavors.

5. Smoke or bake the meat at 275-300 degrees F. Turn or rotate to cook evenly. Cook whole hogs overnight or all day. A quarter hog cooks in about five or six hours.

Tags: wild boar, boar very, Wild boar

Thaw Frozen Rice

Many cooks choose to save time by cooking large batches of food on the weekend and freezing individual portions for homemade frozen dinners that can be thawed and reheated for a quick weeknight meal. Rice lends itself perfectly to this technique, since it can take up to an hour to cook long-grain brown rice and it freezes well. In order to properly thaw it properly, you need to take some steps before you freeze it for the best results. You can reheat rice directly from the frozen state, but if you are using it for a cold application such as a salad or pudding, you can simply thaw the rice. Instructions for both are below.

Instructions

1. Measure out 1/2- to 3/4-cup portions of rice into each zip-top freezer bag. Squeeze out the excess air and seal. Place the bags into the freezer until ready to use.

2. Remove the number of bags from the freezer you need for a single meal. This will prevent you from thawing out too much rice. Repeatedly thawing and refreezing of any food will degrade its texture and taste.

3. Place the bags into the 2-quart bowl of cold water. Pour out the water every 10 to 15 minutes until the rice is completely thawed. The length of time will depend upon the number of portions of rice you are thawing. Warm or hot water will not cause the rice to thaw faster, but it will start to cook the rice on the outside of the bag, leaving the inside rice still chilled.

4. Put the bowl beneath the faucet and run cold water over the bags of rice to speed thawing. Do not use hot water, which will begin to cook the rice.

5. To cook the rice directly from the frozen state, place the bags of rice into a pot of boiling water for 5 to 10 minutes or until hot.

Tags: cook rice, bags into, bags rice, cold water, directly from, directly from frozen

Make A Colombian Arepa

An arepa is a small, unleavened corn patty that is split open like a sandwich and stuffed. It is a common food found Latin America. To make arepas, you will need to find arepa flour, a precooked corn flour, not to be confused with masa harina. This flour can be found at specialty food stores or Latin markets. After you prepare your dough, you can grill, bake or fry the arepas and stuff them with meat, beans or cheese.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Combine the arepa flour with a pinch of salt. Slowly add in hot water, a little at a time, just until the dough comes together. Cover with plastic wrap and let rest for five minutes.

2. Remove the plastic wrap and knead your dough for five minutes. Keep your hands moist and add water as you go to form a smooth, moist dough. Form your dough into 3 inch disks. At this point, the arepa dough can be wrapped in individual portions and refrigerated or frozen for later use.

3. Put your canola oil in a non-stick pan and cook the arepas until a slight crust forms on either side. Move to a baking sheet and bake for 15 to 20 minutes.

4. Serve by slitting the arepa horizontally so you can stuff it with meat, beans or cheese.

Tags: your dough, arepa flour, beans cheese, five minutes, meat beans, meat beans cheese, plastic wrap

Make Cream Of Wheat

Make Cream of Wheat

There is nothing quite like a warm breakfast cereal to start your day. Cream of Wheat is an excellent choice because unlike other cooked cereals, it is easy and quick to make. In as little as five minutes you can sit down to a piping hot, filling breakfast.

Instructions

1. Add the water to a sauce pan and bring to a boil on the stovetop.

2. Gradually pour in the Cream of Wheat and whisk the mixture as you add it. Continue whisking until it is all combined.

3. Bring the mixture to a boil, then reduce the heat and allow it to cook without a lid for about two minutes.

4. Continue to whisk the cereal to keep it from sticking to the pan. Turn off the stove once the cereal reaches desired consistency. Ideally the cereal should be thick enough to hold its form when scooped out with a spoon similar to a porridge or oatmeal, but some people prefer it a thinner and soupy or thicker and lumpy.

5. Pour the cream of wheat in a bowl and top it with a little butter, cinnamon and brown sugar. Serve the cereal hot.

Tags: Cream Wheat, Make Cream, Make Cream Wheat

Make Herb Infused Oils

Rosemary and lavender infused oil.

Infused herbal oils can be used both internally and externally, and are relatively easy to make in your own home. In general, they are subtler than full strength essential oils, and can be used directly in topical applications.

Infused herbal oils can be used in making your own healing salves, balms, massage oils and even herbal pestos.

Here are the basic directions for making an infused herbal oil.

Instructions

1. Gather the herbs you wish to infuse. If harvesting them straight from your garden, be sure they are clean and dry to the touch (not covered in the morning dew, which can make them turn moldy). You can also used dried herbs, however, many herbalists feel using dried material will render an inferior product.

2. Fill a clean jar with the plant material you've collected. In the picture above, individual rosemary and lavender leaves were used. Some prefer to chop their plant materials (leaves, flowers or roots).

Label the jar with both the contents and the date.

3. Add olive oil or another carrier oil (depending on the intended use - sweet almond,jojoba, grapeseed oil or any other plant-derived oil can be used. Be sure to fill the jar completely with oil, covering the top of the herbs or flowers, then seal tightly.

Infused herbal oils made with olive oil are commonly used in both cooking or food preparation, as well as topical applications for the skin, hair and nails.

4. Set your jar on a shelf, window sill or counter that is NOT in direct sunlight. Once a day, gently turn the jar upside down for a few seconds, then return it to a right side up position. Repeat this process for a minimum of two weeks. (Some feel up to six weeks is appropriate for infusion - you'll need to experiment to find the time frame that feels right for you.)

5. Strain your oil using a cheesecloth or by adding a paper coffee filter to the mesh type strainer. Be sure to transfer only to clean and moisture free containers.

You can now use your infused herbal oil in a variety of ways - a massage oil for cuticles or itchy scalp, bath oil, or even added to pasta or salad. The list of applications is quite extensive!

Tags: herbal oils, Infused herbal oils, oils used, herbal oils used, topical applications, used both

Prepare Sunflower Seeds For Eating

A dried sunflower ready to be prepared for eating.

According to the National Sunflower Association, about 25 percent of the sunflower seeds produced are salted and roasted for human consumption. There is a large market for edible sunflowers seeds in the United States and other countries. Although you can purchase salted sunflower seeds at the store, you can also prepare your own sunflower seeds from the plants that you grow in your backyard.

Instructions

1. When the backs of the sunflower heads have turned yellow and the seeds have a slightly brownish tint, cut the heads from the sunflowers. Hang the heads upside down until they are dry. Separate the seeds from the heads.

2. Place the unshelled sunflower seeds in a bowl. Mix 2 tbsp. of salt in 1 cup of water. Pour it over the seeds to cover. If you have a large amount of seeds and they are not covered by the water, mix another cup of water with 2 tbsp. of salt and add it to the bowl. Let sit for 12 hours. Boil the seed mixture for two minutes and then drain.

3. Preheat the oven to 200 degrees F.

4. Place the sunflower seeds on a cookie sheet. The seeds must be in a single layer and not piled on top of each other. Place the cookie sheet in the oven for three hours or until the seeds are golden and crisp.

Tags: sunflower seeds, cookie sheet, seeds from, tbsp salt

Make Homemade Noodles For Chicken Noodle Soup

Make Homemade Noodles for Chicken Noodle Soup

If you are ill, cold or just have a desire for soup, chicken noodle soup is a common comfort food. Some recipes call for packaged egg noddles or spaghetti noodles, but nothing really says "comfort food" quite like homemade noodles.

Astound your family and friends by making these quick and easy home made noodles to add to your next pot of chicken noodle soup.

Instructions

1. Beat eggs. In a medium size bowl, beat the eggs using a fork or whisk. Slowly add the cream and salt.

2. Add flour. Add the flour to the egg mixture, slowly work in a little at a time. Blend with a fork or pastry cutter.

3. Divide. On a floured surface, divide the dough into two balls.

4. Using a floured rolling pin, roll each ball out on the floured surface until the dough is very thin.

5. Slice dough into strips and then cut the strips into 2-inch pieces.

6. Place the dough strips on wax paper. Allow the dough to dry at room temperature for 30 minutes.

7. Add noodles to the chicken broth and bring it to a boil for 5 minutes.

Tags: Chicken Noodle, chicken noodle, Chicken Noodle Soup, chicken noodle soup, comfort food, dough into, floured surface

Make Seitan From Scratch

If you're a vegan or vegetarian, it can be challenging to find quality protein sources for your everyday meals. Seitan is one valuable option, a healthy protein substitute made from wheat gluten. It is a very versatile food with a 'meaty' texture and can be added to classic meat recipes and other meals that need more filling ingredients. You can buy seitan from a store, but homemade seitan can help you save on costs and help you enjoy the process of making your meal from scratch!

Instructions

1. Prepare the seitan 'meat' with the dry ingredients first. Mix together the wheat gluten, garlic powder and finely chopped ginger in medium bowl. Set aside.

2. Mix together the wet ingredients in a small bowl. Mix the 3/4 cups vegetable broth and soy sauce in the small bowl until well blended. Set aside.

3. Combine ingredients to form the seitan 'meat'. Add the wet ingredients to the dry ingredients and blend with your fingers until well combined. If the texture is too thick to mix, slowly add one tablespoon of water or broth to soften.

4. Punch and knead the gluten mixture. Slowly knead the gluten mixture with your knuckles until it starts to resemble a thick slab of meat. Leave to rest for 3-5 minutes.

5. Knead the gluten again. Slowly knead the gluten to shape and form it into a small block and ensure all the ingredients are well-blended.

6. Break the seitan apart. Cut or break the seitan apart into 4-5 smaller pieces. This will make it easier to cook and prepare the gluten.

7. Prepare the broth. Heat up the 6 cups of vegetable broth in a large saucepan and leave on medium low.

8. Add the seitan to the broth. Allow the seitan to simmer for 8 - 12 minutes on medium low so it absorbs the broth and cooks slightly.

9. Cook for one more hour. Cover the saucepan and allow it to cook for an additional hour until the seitan is soft and broth begins to dissipate.

10. Remove seitan from broth. Use a ladle to scoop the seitan from the broth, and leave to cool before using in another dish.

Tags: knead gluten, seitan from, cups vegetable, cups vegetable broth, from broth, gluten mixture

Make Whole Wheat Pancakes Ahead Of Time

Homemade pancakes are a huge improvement over store bought, both in taste and in variety. You can add berries, peaches, pears, apples, applesauce or pumpkin puree to add more vitamins, and a few chocolate chips make a nice treat. Whole wheat flour adds fiber to your diet.

In the morning, though, you may be too tired or rushed to start making pancakes from scratch. With pre-made pancakes, you can just heat and serve. Homemade pancakes are also less expensive than the frozen kind.

Instructions

1. Stir the dry ingredients together. Beat the eggs, combine them with the buttermilk and oil and stir into the dry mixture.

2. Heat a griddle, grease lightly, and cook the pancakes until lightly golden on each side.

3. Let the pancakes cool.

4. Store the pancakes in the refrigerator for up to three days, or in the freezer for up to a month, in a plastic zipper bag.

5. Reheat in the microwave for 10 seconds, then brown lightly in a toaster oven to retain crispness. It can also be reheated in a 350 degree oven for 10 minutes if refrigerated, longer if frozen. Be careful not to dry them out by overheating.

Tags: Homemade pancakes

Procedures For Vinegar Making

Vinegar, an often overlooked ingredient, is used in salad dressings, marinades and much more. But not all vinegars are created equal. Many store-bought vinegars have an acidic taste but are otherwise rather flavorless. Making your own vinegar at home is a process that requires patience but few ingredients, and yields surprisingly tasty results.

Container Choice

Use a glass, enamel or earthenware container or crock. Do not use metal containers other than stainless steel, as the acid can interact with other kinds of metals

Adding Ingredients

Fill the crock a third- to half-full with two parts red wine (the better the wine, the more flavorful the vinegar will be) to one part filtered water.

Add a homemade starter or a commercially purchased "mother" to the wine mixture. This will change your wine into vinegar. Look for commercially produced "mothers" at beer and wine supply stores.

Cover your container with a breathable material, such as cheesecloth, and tie the fabric down with a rubber band or string around the opening.

Storage

Keep the container at a steady warm temperature, between 70 and 90 degrees Fahrenheit. Temperatures lower than 60 degrees do not lend themselves well to vinegar making.

Stir your mixture daily, to provide oxygen to the mixture. The "mother" will be a thick mass at the bottom of the container; don't try to break it up, just stir the liquid. Add 1/2 to 1 cup more wine every week or so until the crock is 2/3 full and allow to mature and develop for four to 10 weeks.

Check it on a weekly basis and when it smells and tastes like vinegar, strain it into sterilized glass or plastic bottles and cover. Use within four months, or pasteurize and store in sealed and sterilized containers.

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Make White Yogurt Pretzels

Make White Yogurt Pretzels

Everyone wants a tasty treat that won't pack on those pesky pounds. Unfortunately, most of the treats at the supermarket that claim to be low in fat are loaded with carbohydrates. For a sweet but crunchy treat that won't tip the scale, wow the family with the ultimate low-calorie, white yogurt pretzel.

Instructions

DIY White Yogurt Pretzel Recipe

1. Preheat the oven to 250° F.

2. Make the yogurt frosting. Pour 2 cups of vanilla yogurt into the mixing bowl. Add the confectioners sugar to the yogurt one cup at a time, while blending on a low speed setting for approximately four minutes.

3. Dip each pretzel into the yogurt frosting, using tongs, and place onto wire cooling rack. Place a cookie sheet under the wire cooling rack to catch frosting dripping from the pretzels.

4. Turn the oven off and place the wire cooling rack and cookie sheet inside. Place the cooling rack on the top oven shelf, and the cookie sheet on the bottom oven shelf, leaving the oven door open partially. Allowing the heat to escape from the oven will properly harden the frosting, eliminating the chance of a mushy pretzel.

5. Leave the pretzels in the oven for three to four hours until the frosting has hardened.

6. Remove the pretzels from the oven. Let them cool for at least 10 minutes before consuming.

Tags: cooling rack, cookie sheet, wire cooling, wire cooling rack, from oven, Make White