Random Dinner Ideas

Dinner does not have to be elaborate or the biggest meal of the day. Dinner should be healthy, enjoyable and fun for the cook and those eating the meal. Dinner is also more enjoyable if it is not the same menu week by week or day after day. Of course, leftovers should be eaten to save resources and money, but in general, eating the same thing every day is unhealthy. Enjoy delicious dinners that will suit students, young adults and those who do not like to spend a lot of time and energy cooking.

Tomato Soup & Grilled Cheese

Perfect for a cold, rainy day, tomato soup and a grilled cheese sandwich is excellent comfort food. Grilled cheese can be made healthier with low-fat cheese and vegetables. Since cheese is available in many varieties, it should suit anyone's taste. A typical grilled cheese is made with American cheese.

Tomato soup (or another soup) complements the grilled cheese and provides antioxidants. This meal is easy to make because tomato soup just needs to warm in a saucepan, and grilled cheese can be made quickly on a frying pan.

Fajitas

Fajitas can be made easily and the ingredients changed to suit everyone's taste. A simple fajita needs these ingredients: tortillas, meat (steak or chicken), peppers, onions, tomatoes, other vegetables, sour cream and cheese, if desired. The easiest way to cook this is to saute thinly sliced meat and then add the vegetables.

Thanksgiving Wraps

For those short on time, Thanksgiving wraps are perfect. The ingredients are turkey (deli sliced is perfect), stuffing (instantly cooked on the stove) and cranberry sauce (from a can). Combine the ingredients in the wrap.

Rice & Vegetable Bowl

Rice and vegetables make a quick and easy dinner. Rice can be cooked on the stove in less than 30 minutes and requires little attention. Rice such as Rice-A-Roni has directions that involve browning and sautéing the rice, but it comes out just as good by adding all the ingredients and water in a saucepan, letting it boiling and then simmering until the rice is cooked. Steamed vegetables in the microwave or frozen vegetables are easy and provide important nutrients.

Grilled Veggie Wraps

This works perfectly for camping or a summer backyard dinner. Cut vegetables into small pieces and put them in a tinfoil pouch that won't rip or spill on the grill. Add vinaigrette and shake the vegetables. Cook the vegetables on the barbecue. When they are finished, spoon them into a tortilla wrap (or a pita). Add lettuce and croutons.

Tags: cheese made, cooked stove, grilled cheese, grilled cheese made, meal Dinner, tomato soup

Preserve Chili

Chili is easy to make and preserve by refrigerating, freezing or home canning.

Whether it's authentic chili con carne or vegetarian Tex-Mex, chili is a versatile, healthy one-dish meal that just gets better with age. Combining beans, meat, fresh chopped vegetables and Latin spices in a savory tomato-based sauce, chili tastes best when the flavors have time to mingle together, making it a perfect food for preserving by canning or in the fridge or freezer.

Instructions

Refrigerating

1. Remove the pot of chili from heat and allow it to cool to room temperature.

2. Ladle the chili into a clean, hard-sided food storage container.

3. Place the plastic lid securely on the container, and "burp" the lid to create an airtight seal.

4. Store the container in the refrigerator, and consume the contents within 5 days.

Freezing

5. Allow the cooked chili to cool to room temperature in its cooking pot.

6. Open the zipper seal on a heavy-duty plastic, gallon-size freezer bag.

7. Spoon or pour the chili from the pot into the bag, carefully keeping the bag upright to avoid spills.

8. Leave at least 2 inches of space between the surface of the chili and the zipper seal to allow the food to expand as it freezes.

9. Squeeze excess air out of the bag and seal tightly. Place upright in the freezer. The chili will remain edible for up to one year.

Canning

10. Prepare the chili recipe according to the instructions in your canning manual. Don't alter the recipe; the canning instruction booklet will have properly-proportioned ingredients for successful food preservation.

11. Funnel hot chili into freshly sterilized jars. Leave a one-inch headspace between the surface of the chili and the rim of the jar.

12. Slide the spatula down the sides of the filled jars to eliminate any air bubbles.

13. Wipe the jars' rims with a damp paper towel, and place sterilized rubberized lids and metal rings on the jars.

14. Process the jars in the pressure canner according to the canning instructions. An airtight vacuum seal will form as the jars cool to room temperature. For the tastiest results, eat the chili within six months.

Tags: cool room, cool room temperature, room temperature, between surface, between surface chili, chili from

A Casserole With Turkey Stuffing Mayonnaise And Sour Cream

Casseroles are an excellent way to creatively utilize holiday dinner leftovers.

Every major holiday seems to result in the unavoidable dinner leftovers. After a day or two, sandwiches and salads made from the entrees can become tedious. A better solution is to combine portions of the primary entree with one or more of the side dishes and a few commonly available ingredients that you already have on hand to create a new meal. Casseroles provide the perfect vehicle for this approach. Leftover roasted turkey and stuffing can be added to a creamy sauce made from a blend of mayonnaise, sour cream and shredded cheeses, and seasoned according to your individual taste.

Instructions

1. Set your oven to 350 degrees F. Allow it to preheat for several minutes while you assemble your ingredients and lightly spray your baking pan or casserole dish with nonstick cooking spray.

2. Place cooked turkey in a mixing bowl. Coat a saute pan with cooking spray and add shallots or onions, mushrooms, spinach or broccoli and bell pepper over medium heat. Add seasonings to taste, and cook while stirring frequently until the vegetables soften and the shallots or onions are transluscent. Turn off the heat, and set the vegetables aside.

3. Place the leftover stuffing in the prepared pan or casserole dish in an even layer. The stuffing will form a base for the other ingredients in the recipe. Remove the sauteed vegetables from the pan, and place them in the mixing bowl with the chopped turkey.

4. Add mayonnaise, sour cream and 1/4 cup each of the shredded cheddar and Asiago or Gruyere cheeses to the contents of the mixing bowl. Sprinkle cornstarch over the mixture and stir well. Use more seasonings at this point, if you wish. Spread the turkey and cheese mixture evenly in the casserole dish or baking pan over the stuffing layer.

5. Sprinkle the reserved 1/4 cup of both the cheddar and Asiago or Gruyere cheeses over the top of the casserole. If you are using bread crumbs, toss them together with the Parmesan cheese before adding them to the top of the casserole over the turkey and cheese layer. If you are omitting the bread crumbs, simply add the Parmesan to the top of the casserole, and place the dish in the oven to bake for 15 to 20 minutes.

6. Turn off the oven and take out the casserole dish. Permit the casserole to stand for 10 minutes before serving. Wrap tightly and refrigerate any unserved portions. This casserole can be frozen and reheated if made early for a future meal.

Tags: casserole dish, mixing bowl, Asiago Gruyere, Asiago Gruyere cheeses, bread crumbs, cheddar Asiago

Make Savory Potatoes

Potatoes are a popular side dish for just about any meal. Breakfasts are accompanied by hash browns, lunches with french fries and dinner potato choices are endless. Potatoes give the body lots of carbohydrates for energy and help you feel full longer. Savory-style potatoes are good any time of day, as a dish or a snack. This recipe serves about four people. Increase or decrease the amount of potatoes as necessary.

Instructions

1. Using a colander, shake all the moisture from your rinsed potatoes. Pat the potatoes dry with a clean kitchen towel to reduce excess moisture. This will keep your potatoes from popping as much when you cook them.

2. Heat the oil and butter, melting the butter in the skillet over medium to high heat.

3. Dump the potatoes into a large bowl. Sprinkle with the salt as you turn the potatoes with a large spoon. Toss the garlic and onion powder into the bowl with the potatoes. Sprinkle Old Bay seasoning over potatoes and continue turning.

4. Spoon the potatoes into the hot oil and butter mixture. Turn the temperature to medium. If necessary, turn on your overhead exhaust fan to keep your kitchen from becoming smoky.

5. Cook the potatoes on one side until they crisp nicely. This should take about three to four minutes. Turn them over with a spatula and cook them on the over side until they are crispy.

6. Remove the potatoes from the heat and drain on paper towels before serving. Crack some fresh ground pepper over the top before serving.

Tags: before serving, cook them, keep your, potatoes from, potatoes into, potatoes with

Make Norwegian Berlinerkranzer

Norwegian berlinerkranzer are festive cookies that look like small Christmas wreaths. Their bright color, citrusy aroma, unique appearance and their delicious flavor will make them a welcome addition to any plate of Christmas cookies. Adopt a Norwegian tradition and incorporate a batch of berlinerkranzer into your holiday baking this year.

Instructions

1. Pre-heat the oven to 400 degrees. Combine the softened butter or margarine, shortening, sugar, eggs and orange peel, and mix until thoroughly blended.

2. Mix in the flour, and color the cookie dough with a few drops of green food coloring, if desired.

3. Drop the dough by rounded teaspoonfuls onto an ungreased baking sheet, forming them into ropes measuring approximately 5 to 6 inches long about about 1/4 inch across. Connect the ends of each cookie dough rope to form a circular shape.

4. Decorate the Norwegian Berlinerkranzer by lightly pressing a few red cinnamon candies into the dough, if desired.

5. Bake the Norwegian Berlinerkranzer for 10 to 12 minutes, or until they are set up. Don't allow them to turn brown. or until set but not brown. Immediately remove from baking sheet.

6. Remove the Norwegian Berlinerkranzer from the baking pan immediately and allow them to cool on a wire rack. This recipe makes approximately 6 dozen small cookies.

Tags: Norwegian Berlinerkranzer, allow them, baking sheet, cookie dough, from baking

Make Tasty Nostick Brown Rice In A Rice Cooker

Long-grain brown rice has a nutty flavor.

The big trend in healthy eating is to go for whole-grain, high-fiber, less-processed food. Brown rice fits all three of those bills. If you're only used to preparing white (polished) rice, you'll need to make a few minor changes to your cooking habits for brown rice.

Instructions

1. Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.

2. Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.

3. Add salt to taste (1 or 2 teaspoons per 4 cups of rice).

4. On a cutting board, press the flat edge of a knife onto a clove of garlic to squash it. Remove and discard the papery skin and drop the smashed clove into the cooker.

5. Add olive oil, about 1 tablespoon per 4 cups of rice.

6. Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).

Tags: brown rice, brown rice, cups rice, part rice, parts water, white rice, your rice

What Types Of Kudos Bars Are There

Kudos granola bars are a snack bar made from whole grains that boast a low calorie count and provide an excellent source of calcium. There are only a handful of flavors, but each bar has bits of chocolate or candy as a treat to liven up the taste experience.

M&Ms Bars

These Kudos bars with a chocolate-covered bottom are made from toasted oats and rice and have mini milk chocolate M&Ms in every bite. They only have 100 calories and 3 gm of fat.

Chocolate Chip Bars

These Kudos bars also have a chocolate bottom and have chocolate chips baked into them. They have 3.5 gm of fat per bar and 120 calories.

Snickers Bars

Snickers Kudos bars have a chocolate bottom with chunks of Snickers inside the bar. These have the same rice and oats as the other bars but also contain roasted peanuts. They have 100 calories and 3 gm of fat.

Peanut Butter Bars

Peanut butter Kudos bars are covered in chocolate and have a layer of peanut butter underneath. Added to the toasted oats and rice are roasted peanuts. These bars have 130 calories and 6 gm of fat.

Tags: have calories, have chocolate, Kudos bars, bars also, bars have

Make Curry Stock

Make Curry Stock

Derived from "kari," the Indian word for sauce, curry has come to be an all-encompassing term for many different types of Indian foods. Curry powder appears as a common ingredient in many Indian dishes, but most dishes are made using a curry stock or sauce as a base. While curry sauce has a sticky, paste-like consistency, the easy-to-make curry stock is more like a thick broth.

Instructions

Locate and Purchase Ingredients

1. Locate an Indian market or ethnic food store from which you can purchase specialty spices and ingredients. Curry is made from specialized ingredients that may not be easily found at your local grocery store. Ask the proprietor of a local Indian restaurant where he purchases ingredients or whether he would be willing to sell some to you if you are unable to find all of the spices you need.

2. Purchase a small container of ghee and six pieces of cassia bark at the specialty market. Ghee is clarified butter that can be stored without refrigeration. Cassia bark is sometimes referred to as "Chinese cinnamon." It has a distinctive, woody, spicy smell and taste.

3. Gather the rest of the ingredients you need to make curry broth. The rest of the ingredients are not nearly as specialized and can be found at the local supermarket or health food store. You will need green cardamom seeds, cloves, bay leaves, yellow onions, garlic puree and ginger puree.

Prepare the Curry Stock

4. Peel and chop 2 yellow onions. Place them in the stock pot along with 1 tbsp. of ghee, 1 tsp. garlic puree and 1 tsp. ginger puree.

5. Heat over a medium-high burner and caramelize, or cook until the onions are soft and brown.

6. Add the remaining seasonings and 6 cups of water.

7. Increase the heat to high and bring to a boil.

8. Cover the stock pot and let the curry mixture simmer for 45 minutes to 1 hour. The stock will reduce by nearly half during this time.

9. Remove the curry stock from the heat and place a strainer over a large bowl.

10. Strain the liquid into the bowl and discard the remaining solids.

11. Use the stock to make your favorite Indian dish or store it in the freezer to use within the next few months.

Tags: Curry Stock, curry stock, food store, garlic puree, garlic puree ginger, ginger puree, Make Curry

Make Perfect Hardcooked Eggs For Easter Eggs

Easter eggs are easy to cook and color.

Before you dye eggs for Easter, you need to boil the eggs. Hard-cooked eggs, which are also called hard-boiled eggs, are easy to prepare. After they cool, you can color and decorate them however you like. Later, the eggs can be used for many dishes, such as deviled eggs, creamed eggs and egg salad sandwiches. Allow plenty of time to cook and cool the eggs before it's time to decorate them.

Instructions

1. Select eggs that are free from cracks and remove them from the refrigerator about 30 minutes before you want to start cooking them.

2. Place the eggs in a saucepan and add water. The amount of water depends on the pot and the number eggs, but it should by 1 inch deeper than necessary to cover all of the eggs. Ideally, the eggs should fit in a single layer in the pan.

3. Bring the water to a boil over high heat. As soon as the water is just boiling, turn off the burner and cover the pan with a tight-fitting lid. Let the eggs stand undisturbed about 15 minutes for large eggs.

4. Drain the water and immediately fill the pot with cold water to further cool the eggs. You can add ice if you really want to bring down the temperature quickly. Store in the refrigerator until just before you are ready to color the eggs.

Tags: about minutes, cool eggs, decorate them, eggs easy, eggs should

Cook & Season Pinto Beans

Pinto beans have unusual red-brown markings.

Pinto beans are popular in chili and refried beans recipes. In their dried form they are white with red-brown markings and look painted, which is the meaning of the Spanish word "pinto." Once pinto beans are cooked, however, their markings disappear and they turn pink in color. Beans are a good source of protein, and one that many use in place of meat. There are a wide variety of recipes available using pinto beans, and they can be seasoned accordingly.

Instructions

Prepare the beans

1. Measure 1 cup of beans and pour them out on a clean countertop.

2. Sort the beans, discarding any that don't have their shell, or are dry and withered.

3. Measure the water, using three times the amount of beans that you used. For 1 cup beans, you'll use 3 cups water.

4. Pour the beans into a container and cover the top of it. Let the beans soak from six to eight hours or overnight.

5. Drain the beans using a colander, and rinse them thoroughly.

Cook the beans and add spices

6. Pour 3 cups of water for each cup of beans into a cooking pot. Water should be about 2 inches above the beans.

7. Boil the water over medium-high heat, quickly reducing to a simmer once boiling is achieved. Partially cover the pot.

8. Cook for about one to one-and-a-half hours, until the beans are tender. Skim off any foam that develops during cooking.

9. Add seasonings, but not until after the beans are thoroughly cooked. The beans will take longer to cook and be tougher if you add seasonings earlier. The Vegan Coach website recommends the following spices to complement pinto beans: brown sugar, cilantro, garlic, onions, oregano and chili powder. Individual recipes will call for specific spices accordingly.

Tags: beans into, cups water, pinto beans, red-brown markings

Prepare Sucker Fish

When it comes to eating fish, the Sucker has not historically been among the first species to come to mind. However, in recent years this fish has become a delicacy of sorts in regions from the deep south to the far north. Sucker fish is characteristically bony, turning some off to it immediately; but knowing prepare a Sucker fish can open up a unique fish-eating experience for those looking to try new things.

Instructions

1. Clean the fish as you would any other variety. Make an incision just behind the gills on the underside of the fish all the way back to the tail fin. Remove the organs. Then, use the fillet knife to gently separate the fish's sides from the spine on either side. Precision is important to getting a nice, big fillet from the Sucker fish; carelessness can leave a lot of meat stuck to the carcass.

2. Gash the fish fillets thoroughly once you have cleaned the fish. Use a very sharp fillet knife to make incisions in the flesh. Your cuts should not go all the way through the meat; rather, cut just to the depth of the bones. This reduces the bony structure of the fish to tiny slivers that will crystallize when cooked.

3. Dip the fish into your favorite batter, and fry in an oiled pan on medium-high heat until the batter is golden brown and the fish easily flakes. Use a sieve or mesh strainer to lower the fish into the pan and back out again, as the gashing process can make the fillets subject to breaking.

4. Make fish patties for an alternative meal. Cut the fillets into one-inch cubes and remove the large, visible bones. Grind the cubes up in a food processor and then prepare according to your own personal tastes, adding bread crumbs, eggs and herbs if you desire. Fry like burgers and serve on a bun with tartar sauce.

Tags: Sucker fish, fillet knife, fish into

Most Popular Hot Peppers

Hot peppers are becoming more popular.

Various ethnic influences and cuisines have seen a sudden rise in popularity for all varieties of hot peppers. Peppers are a fruit and come in a whole host of colors, flavors and heat. Hot peppers are not only a spicy addition to any meal; they are also high in nutrients and many have medicinal properties.

Tabasco

Tabasco peppers are most commonly known for the famous Tabasco hot sauce. A popular addition to spicy cuisine, Tabasco is also an ingredient of the well known cocktail: the Bloody Mary. The Tabasco pepper is hand picked when it is a perfect vivid red color this indicates it is ripe. Not as pungent as some as the hotter peppers, the Tabasco is flavorsome while still packing a punch. These peppers can be grown in a common garden, although they do grow better in hot weather.

Jalapeno

The jalapeno pepper's heat ranges from mild to hot.

Of all the hotter peppers, jalapeno is the most popular. Native to Mexico, the jalapeno is more often than not picked when green; red jalapeno's have been left to ripen longer. Ranging from mild to hot, the jalapeno has lots of flavor whilst leaving a slight burning sensation on the tongue. Stuffed with cheese or part of a pizza topping, jalapeno peppers are a versatile addition to many dishes.

Cayenne

Cayenne pepper's have medicinal properties.

Cayenne pepper is a bright red, hot chili which has a spicy taste and little aroma. Cayenne can be used in its natural form, or ground down into a powder both versions are popular cooking additions. Rich in vitamins A and C, as well as potassium, not only is cayenne pepper nutritious it is also used for medicinal purposes. This is due to a substance in the pepper called capsaicin ,which has pain-relieving qualities. Europe and the United States both use topical mixes of capsaicin to relieve the pain of conditions such as arthritis, according to the University of Maryland Medical Center. Cayenne pepper is also an active ingredient in mace and pepper spray.

Habañero

The fiercely hot habañero pepper is not for the faint hearted. Although it is not the hottest pepper in the world, it is an intensely spicy pepper with a distinct fiery kick. A popular cooking ingredient all around the world, the habañero pepper is typically used in extra spicy ethnic cuisine and hot sauces. Some people in Mexico leave habañero peppers in tequila for several days or even weeks to make an extra hot tequila shot. The habañero pepper takes it name from the Cuban city of Havana.

Tags: Cayenne pepper, haba pepper, from mild, have medicinal, have medicinal properties, hotter peppers, medicinal properties

Prepare Potatoes For The Freezer

Freezing potatoes is more involved than tossing them into the freezer.

Like most vegetables, potatoes freeze better when you cook them -- at least partially -- before putting them into the freezer. If you know what you wish to make with your potatoes, you can often completely cook the potatoes first, then freeze and reheat them later. This works well for French fries, mashed potatoes and twice-baked potatoes. If you do not know how you wish to use the potatoes, however, you can grate or cube them before freezing them to give you more options later.

Instructions

1. Prepare a pot of boiling water. This pot should be large enough to be able to hold all of the potatoes you wish to freeze along with enough water to completely cover the potatoes. This is only necessary if you wish to freeze diced potatoes; you can freeze grated potatoes without blanching them first.

2. Wash and peel your potatoes. Either cut them into cubes or grate them, depending on your preference. When deciding which method to use, think about how you most often use potatoes and whether cubed or grated potatoes would be more convenient for your typical uses.

3. Plunge your diced potatoes into the pot of boiling water and boil them for two to three minutes. Pour them into a colander to drain them. Allow the potatoes to cool. Skip this step if you are freezing grated potatoes instead.

4. Arrange your potatoes on a baking sheet. If you are freezing diced potatoes, freeze them in a single layer. If you are freezing grated potatoes, you may either freeze them in a layer or you may shape them into heaps or mounds. Put the baking sheet into the freezer and leave it there until the potatoes are completely frozen.

5. Transfer the frozen potatoes to airtight freezer containers. Either freezer bags or rigid containers can work well for your potatoes. Leave at least 1/2 inch of space in rigid containers and a comparable amount in freezer bags to allow for the potatoes' expansion.

Tags: them into, grated potatoes, your potatoes, diced potatoes, into freezer, potatoes freeze, baking sheet

Prepare Peppercornrubbed Roast Beef

This is perhaps the most boldly flavored roast you can make with beef. It gets its flavor from four different peppercorns that are cracked and pressed into the meat before cooking. This roast, made from a whole strip loin or boneless rib eye, will serve 8 to 10.

Instructions

1. Crack all the whole peppercorns on a hard scratch-proof surface with the bottom of a heavy pot or pan until coarsely cracked.

2. Slide the cracked peppercorns into a dish, and then strain them into another dish so the smaller pieces of pepper fall through. Reserve the smaller pieces for other uses.

3. Heat the oven to 500 degrees F.

4. Trim the roast of most visible fat, and coat very lightly with olive oil.

5. Mix the peppercorns and salt, and press them onto the surface of the meat so that the entire roast is covered.

6. Place the roast in a roasting pan and then in the oven.

7. Cook for 20 minutes, and then lower the heat to 350 degrees F and cook for 30 minutes more. Test for doneness using an instant-read thermometer (about $5 at most grocery stores). For rare meat, remove the roast when the internal temperature reads between 130 and 135 degrees F. For medium rare, remove at between 140 and 145 degrees F. For medium, remove at 155 degrees F or above.

8. Let rest for 20 minutes before carving.

Tags: between degrees, between degrees medium, degrees medium, smaller pieces

Melt Chocolate For Fondue

Strawberries are ideal for dipping in melted chocolate.

Fondue is a fun and delicious way to entertain guest. Hot oil can be heated in a fondue pot to cook individual bites of meat. Vegetables and crusts of bread can be dipped in cheese melted in a fondue pot. One of the more luscious ways to use a fondue pot is for melting chocolate, which is then used for dipping fruit or cookies. Melting the chocolate can be done directly in the fondue pot.

Instructions

1. Break the chocolate into small pieces and place in the fondue pot.

2. Add the milk, cream or seasoning the recipe calls for. If you are melting the chocolate without any milk or cream added, fill a second pot (that is slightly larger than the fondue pot) with water and place it on the stove and bring to a low simmer.

3. Place the fondue pot with chocolate and milk or cream over a low flame on the fondue pot's heat source. If no milk or cream is added to the chocolate, place the fondue pot on the simmering water, instead of the direct low flame of the fondue pot's heat source. Stir until melted. After the chocolate is melted, the pot can be placed on the fondue pot's heat source, at a low heat.

Tags: milk cream, fondue heat, fondue heat source, heat source, cream added

Grow Potatoes In A Barrel

Easily grow your own potatoes!

Potatoes are a useful and versatile food that is also an inexpensive item to include into meals. As I lean more and more towards growing my own organic foods, I have been considering whether or not I could grow potatoes in the area I live in; due to the amount of clay in the soil. I referred my question to someone who knows a lot about growing potatoes; who ended up providing me with information for a really great alternative for growing potatoes in a barrel.

I'm really excited about this idea, because I really don't have much garden space to utilize and I tend to enjoy container gardening much more anyway. For those of you who would also enjoy the benefit of this idea, this is how you can grow potatoes in a barrel.

Instructions

1. Potatoes grow best in cooler temperatures, so it is best to start planting potatoes when the temperatures are still cool; early in the spring around the time of last frost.

Get a 50 gallon barrel or even a half size barrel. The larger the barrel the more potatoes you will be able to produce. Though a wood barrel is best, I am cleaning out and recycling one of my old plastic trash barrels to use for my potato barrel.

2. Turn the potato barrel upside down and drill some drainage holes into the bottom of the barrel. Then set the barrel right side up on some blocks, so it sets above the ground a bit.

3. Fill the bottom of the potato barrel with 6 inches of soil and compost. Then add some seed potatoes along the top of that first layer of soil. Seed potatoes can usually be purchased from nurseries early in the year. But after your first harvest you can keep a few potatoes specifically to be used as seed potatoes for the next year. You can use the whole potato or cut the potato into chunks; as long as each chunk has a sprout on them. Add water to your barrel to dampen the soil.

4. When the sprouts grow to about 6-8 inches tall, add another layer of soil and compost till the sprouts are nearly covered. Add more water to keep the soil moist; be careful not over water or it will tend to rot the plants and growing potatoes.

Repeat this process of allowing the sprouts to grow and then covering the sprouts and moistening the soil until the barrel is filled to the top. Make sure to keep the soil moist during the remainder of the potato growing process.

Organic Tip: Bush beans are a good companion plant for potatoes that organically protect the potatoes against the Colorado potato beetle. The potatoes in turn will organically protect the beans from the Mexican bean beetle.

5. The plants will flower indicating that you have growing potatoes. When the plant turns yellow and dies back, usually around September, your potatoes are fully grown and ready to be harvested. You can simply harvest your potatoes by tipping over the barrel and sifting through the soil for your potatoes.

Tags: growing potatoes, your potatoes, potato barrel, grow potatoes, keep soil

Types Of Goat Cheeses

Feta cheese is an integral component to classic Greek salads.

Goat cheese has origins in rural areas, and as a result brining plays a big part in its production. Prior to modern refrigeration, artisans cured and brined goat cheeses for preservation --- a tradition still carried on in cheeses such as feta and halloumi. Although several types of goat cheeses exist, four internationally-recognized versions --- France's Paillot de Chevre, Portugal's Castelo Branco, and Greece's feta and halloumi --- exemplify the diversity in flavor and aroma goat cheese possesses.

Castelo Branco

Castelo Branco from Portugal shares its name with the city of its production, and has a protected designation origin status with the European Union; although other artisans make cheese in the same manner as Castelo Branco, only cheese originating from that city may use the name. The cheese has a semi-soft consistency, a spicy, piquant flavor profile and an aggressive aroma with notes of fermentation. It has a naturally-occurring rind, a straw-yellow color and an interior dotted with small holes caused by air bubbles during aging. Pungent cheeses, such as Castelo Branco, often do not facilitate hot preparations --- the heat causes the cheese to release a high proportion of aroma compounds, which can overtake many dishes. However, Castelo Branco stands on its own as part of tastings, such as antipasto or desserts, when paired with a fortified wine.

Feta

Feta cheese, like Castelo Branco, has a PDO status with the EU. Only cheese-makers on the island of Lesvos and the Greek mainland using the traditional feta production method can legally call their product feta. Feta has a soft to semi-hard consistency, a crumbly interior filled with small holes and a formed rectangle shape. It has a tangy, pleasantly tart flavor profile ranging in assertiveness from mild to sharp. Artisans salt and cure feta in a whey-based brining solution for several months. Feta does not melt as well as other cheeses, and most preparations involve its use as a garnish, a component of a cheese tasting or an accompaniment to salads. Feta pairs well with crisp, floral white wines and reds that have strong tannic backbones.

Halloumi

Halloumi originates from Cyprus, and has several characteristics that differentiate it from other cheeses, most notably its high melting point. This facilitates many cooking methods, such as grilling and frying. Halloumi stands up well to high temperatures because the curd is heated then shaped, which effectively tempers the cheese. Greece recognizes halloumi as a registered Cypriot product; however, due to a conflict between cheese-makers and the EU, it has not received PDO status. Halloumi has no rind, a firm texture, a tangy, salted flavor and a half-circle shape in market form.

Paillot de Chevre

Paillot de Chevre is a pasteurized goat cheese recognized by the "appellation d'origine controlee," or the French regulatory agency that classifies indigenous products based on geographical region. It has a ripened surface that yields to a soft, creamy interior, a subtle aroma and a crisp, tangy flavor profile redolent of toasted hazelnuts. Paillot de Chevre pairs well with crisp, fruity whites, such as Austrian gewurztraminer or German Riesling.

Tags: Castelo Branco, Paillot Chevre, flavor profile, cheeses most, cheeses such

Make A Knife Out Of A Butter Knife

This butter knife can become a sharp knife.

A butter knife works well to cut butter, but not much else. The blade is dull and can often be rounded, not pointed. However, with a few steps, you can make a butter knife into a knife with an edge that is as sharp as you would like to make it. Take "reduce, reuse, recycle" to a new level and turn something old into something new and sharp.

Instructions

1. Hold the butter knife firmly by the handle. Scrape one side of the blade against concrete. This concrete can be a foundation, a step or even your asphalt driveway. Continue scraping the blade until it forms an edge, then turn the blade over and do the same on the other side.

2. Remove the cording that holds a screen in place. (If you look at a window screen, you will see a grayish cord embedded between the edge of the screen and the window.) Work the cording from its seat with a knife or screwdriver. If you prefer, you can use a long, leather bootlace instead.

3. Drill a hole near the end of the knife handle. Thread one end of the cording into the hole then wrap the rest of the cording around the handle to provide a more effective grip.

Tags: butter knife

Make Traditional Pork Roast

If you only know pork in its common chop form, you'll be amazed at how juicy a roast made from the center-cut loin can be. This roast serves 8 to 10.

Instructions

1. Assess the roast's size. If you can fit it on the barbecue grill or in a large pan to brown the outside first, do so now. Rub a thin sheen of oil on it and sprinkle it with salt and pepper, then brown the roast over medium-high heat. Don't cook it, just brown it. Place the browned roast in a roasting pan.

2. If you can't brown the outside first, don't worry. Lightly coat the raw roast with oil, season it with salt and pepper, and place it in a roasting pan.

3. Heat the oven to 500 degrees for a raw roast, 375 for a pre-browned one.

4. Place the roasting pan in the oven; cook for 10 minutes, then lower the heat to 300 degrees.

5. Cook for about 45 minutes, then start checking the roast's temperature with an instant-read thermometer. Remove the roast when the internal temperature, measured as deep into the roast as you can get, reads 155 degrees.

6. Remove the roast and let stand for about 15 minutes before slicing.

7. Serve with the sauce of your choice.

Tags: about minutes, brown outside, brown outside first, minutes then, outside first, Remove roast

Build An Old Fashioned Smokehouse

Smoke your own produce in an old-fashioned smokehouse.

Smokehouses used to be a fixture in many a country home or ranch, where fresh-caught fish, game or farm produce could be smoked for both preservation and taste. Nowadays small metal smokers are easy to find, and many come with barbecue sets, but if you want to get the traditional feel of a smokehouse, it's simple to make an old-fashioned one yourself.

Instructions

1. Fit together five pieces of 1-by-5 inch tongue-and-groove boards that measure 6 feet long. Use a utility knife to cut the tongue off of the last board. Repeat three times, so that there are four panels, each 6 feet tall and 25 inches wide.

2. Place two 6-foot pieces of 1-by-2 inch lumber along a long side of two of the panels. These will be the sides of the smokehouse. Secure the 1-by-2 lumber to the sides with 1 3/4-inch nails hammered every 5 inches along the length.

3. Place two pieces of 1-by-2 lumber measuring 22 inches on the edge of the short sides of the side panels and secure in place with nails. Repeat on one more panel (the smokehouse back) with the 22-inch pieces centered on the top and bottom edges, and on the last panel (the door) with the 22-inch pieces centered 5 inches below the top and bottom edge.

4. Attach a 22-inch-long piece of 1-by-1 lumber 18 inches up from the bottom of both side panels for cleats, or shelf supports. Repeat every 14 inches up until there are four cleats on each of the side panels.

5. Position the sides of the smokehouse upright: the 1-by-2 planks at the back and the cleats facing inward. Place the back panel over the back of the sides and secure with nails through the sides of the back into the 1-by-2 lumber planks on the back of the side panels.

6. Slot two 25-inch pieces of 1-by-4 lumber at the top and bottom of the front of the side panels. Secure in place with nails through the sides into the ends of the 1-by-4 pieces.

7. Attach two hinges 8 inches from the ends of the door using 1/2-inch screws and a drill. Place the door over the front of the side panels and attach the remaining portion of the hinges to one side.

8. Drill three ventilation holes that are 2 inches wide through the side panels of the smokehouse; drill three holes at the top and three at the bottom--12 holes altogether.

9. Place a piece of 30-by-30 inch sheet metal on top of the smokehouse and secure it to the walls with 1/2-inch screws. Place four sheets of 22-by-23 inch metal (shelves) on each shelf cleat.

10. Place an electric fry pan in the bottom of the smokehouse and run the cord out of one of the ventilation holes. Place sawdust or fragrant wood chips in the fry pan and turn the power on to begin smoking.

Tags: side panels, 1-by-2 lumber, with nails, 22-inch pieces, 22-inch pieces centered, 2-inch screws, every inches

Christmas Dinner For 10 Buffet Ideas

A Christmas buffet can feature a standing rib roast.

When hosting Christmas dinner, there are many benefits to setting up a buffet. It saves time, allows guests to serve themselves, and is a more relaxed and practical way to feed your guests. Prepare a buffet that is founded on a balanced meal plan that includes protein, some vegetable or fruit portions, and a starch. Don't forget a Christmas dessert based on the main dish you're serving.

Traditional Roast

Pick a full prime rib, traditionally called a standing rib roast, for the Christmas buffet centerpiece. It has seven ribs and weighs about 15 lbs., enough to serve 10 people with leftovers. You can choose a five-rib roast that will serve just 10. Accompany the roast with gravy, fingerling or mashed potatoes, winter roasted vegetables and a salad. You will need 15 medium-sized red potatoes for mashing, or two to three fingerlings per person. Vegetables that roast well together and hold up in a buffet include cauliflower, onions, Brussels sprouts and any variety of winter squash. Prepare about 3 lbs. of vegetables, a little more than ¼ lb. per person. Make a salad ahead of time, choosing seasonal greens, fruit, nuts and family favorites. Try a pear, nut and cranberry salad for color. Plan about 3/4 cup of salad per person.

Seafood Buffet

Prepare steamed crab, grilled shrimp and smoked fish for a the Christmas buffet. Serve the bisque while the shrimp are grilling. Plan on 3/4 cup per person. Plan to cook about 30 live, hard-shelled blue crabs. That gives each guest a taste of three. The second main dish can be marinated grilled shrimp. Plan on about 1/3 lb. per person. Buy good quality smoked fish from the deli or butcher. Plan on a serving size less than ¼ lb. per person. Set out coleslaw, red and white sauces, and a variety of fresh rolls or artisan breads.

Mexican Themed Buffet

Prepare an informal Mexican Christmas buffet. Make appetizers of tortilla chips, salsa and guacamole. These can be set on the buffet when you're ready to serve. Start with a Caesar salad,. Plan one cup per person. Offer 20 chicken tacquitos, 20 minicheese and bean burritos, and 3 lbs. each of chicken and beef asada . Make a black bean or refried bean dish with melted cheese on top. Serve with corn or flour tortillas and sides of shredded cheese, sour cream, and the salsa and guacamole. Guests can make their own burritos if they choose, or eat the meat without the tortillas.

Tags: Christmas buffet, Buffet Prepare, grilled shrimp, main dish, Plan about

Cook Frankfurters

Frankfurters

Frankfurters are also known as hot dogs or weiners. Frankfurters are long and thin pieces of meat with an outer casing that is stuffed with pork, beef or a combination of the two. Frankfurters have a German origin and have been popular in the United States for centuries. There are many ways to cook frankfurters, including grilling, boiling, baking and steaming. Learn some of the different ways to cook frankfurters and try them all.

Instructions

1. Grill frankfurters on a gas or charcoal grill over medium heat. Place the frankfurters far enough away from direct heat so that they are not scorched on the outside by the flames. Watch the cooking frankfurters carefully and turn them so that they cook evenly on all sides. Be careful not to pierce the casings because the juices will escape, resulting in a tough and dry frankfurters. Remove the frankfurters from the heat when they have been evenly cooked on all sides.

2. Boil frankfurters in water, beef broth or beer. Boiling the frankfurters in liquids other than water will add flavor to the meat. Place the frankfurters in a large pot and cover them with liquid. Place the pot onto a burner set to medium-high and simmer for approximately 5 minutes to heat through. Remove from the heat and keep warm in the liquid until serving.

3. Bake frankfurters in the oven. Place the frankfurters in an oven-safe casserole dish. The frankfurters can be covered with a variety of different toppings prior to baking, including baked beans, chili, cheese or barbecue sauce. Cover the casserole dish and bake the frankfurters for approximately 15 minutes at 375 degrees F until the frankfurters are heated through and the toppings are bubbly. Remove from the oven.

4. Steam frankfurters in a steamer on the stove top. Fill the bottom of the steamer with water or beef broth. Place the rack onto the steamer and place the frankfurters onto the rack. Cover the frankfurters and place on the burner. Set the burner to a medium temperature that will keep the liquid simmering, yet will not cover the frankfurters with liquid as they are steaming. Steam the frankfurters for approximately 5 minutes and then remove from the heat.

Tags: approximately minutes, from heat, beef broth, casserole dish, cook frankfurters, frankfurters approximately, frankfurters approximately minutes

Stock Your Pantry For Italian Cooking

Have the joy of Italian kitchen cooking at your fingertips - stock your pantry now, reap the benefits later.

Instructions

1. Have a melange of Italian herbs handy. Include basil, oregano, rosemary, thyme, red pepper flakes, salt and pepper. Invest in a nice pepper mill and whole peppercorns.

2. Store plenty of pastas, Arborio rice (for risotto), gnocchi and polenta - these are the basis for many a meal.

3. Always, always keep onions and some garlic laying around. Almost every Itailan dish includes these.

4. Buy canned tomato paste, Roma (plum) tomatoes and, for a pinch, premade sauces. But with some garlic, onions, and canned tomatoes, you can make your own sauce easily.

5. Lay in a good supply of wine, for both cooking and drinking. Pick dry white wines for cooking, tasty chianti for drinking.

6. Store canned broths, frozen stocks and/or boullion cubes for Italian stews and braises.

7. Keep at least one grating cheese on hand for pastas. Parmesan, pecorino and romano are good choices for grating. You might also stock mozzerella for melting and ricotta for baking.

8. Buy prepared pizza crusts and doughs. The wonton wrappers sold in most supermarkets are an great shortcut to quick and easy (while not entirely authentic) ravioli.

9. Use extra-virgin olive oil and balsamic vinegar for marinades, sautes and bread. Combine the olive oil, pine nuts and fresh basil for homemade pesto.

10. Store canned sardines and anchovies. They're perfect in pastas and salads and on top of pizza. Some salty capers and good black olives never hurt either.

Tags: some garlic, Store canned

Make Oatmeal Taste Better

Oatmeal has never tasted better

Oatmeal is one of the best breakfasts you can have. It is a healthy breakfast that has been known to lower cholesterol. Unfortunately, sometimes, oatmeal can be bland or tasteless. Here are some ways to make your oatmeal taste better making it a more enjoyable and healthy breakfast.

Instructions

1. Add fresh cut fruits, such as strawberries and bananas. Add blueberries as well as raspberries, not only are they tasty but are very healthy. You can also add canned peach halves for a more sweetened taste.

2. Add a teaspoon of sugar to a small bowl of oatmeal to make it more palatable. You can use either white or brown sugar with oatmeal. You can also caramelize you brown sugar before drizzling them over your hot oatmeal.

3. Use whole, evaporated and condensed milk to make your oatmeal tastier.

4. Add cinnamon powder if you are trying to lower your blood sugar. It gives your oatmeal a more interesting taste and aroma.

5. Add a teaspoon of honey or maple syrup to a small bowl of oatmeal to give it a sweet taste.

6. Add vanilla ice cream to your oatmeal to give it a refreshing taste.

Tags: your oatmeal, bowl oatmeal, brown sugar, healthy breakfast, make your, make your oatmeal

Frost A Beer Mug

On a blistering summer day, there's no more welcome sight than a cold beer in a frosty mug. It's easy to frost a beer mug at home, so follow these steps to keep a supply of frosty mugs on hand. Your thirst will thank you.

Instructions

1. Start with a clean mug-or a pilsner glass, pint or schooner, depending on the type of beer you enjoy. If it's fresh from the dishwasher, let the mug cool before frosting.

2. Dip or rinse the mug or glass in cool, clean water. Don't dry it off. The residual dampness will give the frosting process a head start.

3. Place the beer mug in the freezer. Choose the coldest section, and allow room for air to circulate around the mug. Leave the mug in the freezer for 30 minutes to an hour, until an even layer of frost builds up on the surface.

4. Frost a beer mug quickly by filling it with a mixture of water and ice cubes. Stir the icy water rapidly until the condensation on the mug freezes into a thin layer of frost. You can also plunge a mug into a bucket of shaved ice for about 15 minutes for a quick frost.

5. Consider investing in a professional bar glass froster, like those made by Beverage-Air or FrostWorx, if you frequently require a large number of frosted mugs, or if you don't want to waste time and freezer space. A professional froster takes mugs and other glasses to sub-zero temperatures in a matter of seconds, providing an even layer of frost anytime you want it.

Tags: layer frost, even layer, even layer frost

What Spices Make A Good Chili

Dried herbs and spices are typically used to flavor chili.

Almost every cook has her secret ingredient for making the "best" chili, but most chili recipes have more in common than not. A good bowl of chili balances several different flavors to create one satisfying, harmonious dish.

Ground Chili Peppers

Ground chilies (also called peppers) are the main spice used to flavor a dish of chili. Some commonly used peppers include, cayenne, pasilla, poblano, chipotle or the extremely hot habanero. Packaged products labeled "chili powder" are a combination of several types of ground peppers and can vary widely in the amount of heat they add to the dish. As a general rule, the darker the powder, the hotter its flavor.

Other Flavorings

Salt, oregano, garlic powder, cumin, onion powder are typically combined with chili powders in homemade and packaged chili seasonings.

Unusual Ingredients

Some chili makers use surprising ingredients to boost the flavor of their chili. Cocoa powder, cinnamon, nutmeg, ground nuts, fresh ginger, brown sugar and peanut butter are a few of the items chili cooks experiment with.

Tags: used flavor

Preserve Hot Peppers

Hot peppers are a versatile ingredient that add a pop of spicy flavor to a wide variety of dishes. In additional to their common uses--chili, hot sauces and salsa--hot peppers can be used in casseroles, stir-fries, pasta dishes, omelettes and vegetable dishes. They also make a savory, delicious garnish for salads, pizza, dips and tacos. If you find yourself with an overabundance of hot peppers, or simply enjoy creating your own hot pepper concoctions, you can preserve and flavor them right in your own kitchen.

Instructions

Hot Peppers in Vinegar

1. To sterilize the jars and lids, place them in boiling water for at least 30 minutes or run them through two dishwasher cycles.

2. Wash and dry the habanero peppers and sweet red peppers. Slice the peppers in half and remove the veins and seeds. Cut the halved peppers into strips or wide chunks.

3. Pour the white vinegar into a large pot and bring to a boil. Add the prepared peppers and boil for 5 minutes.

4. Add the minced garlic, black pepper, cayenne pepper and salt. Reduce heat to medium and simmer for 15 minutes.

5. Remove from heat and pour into prepared jars. Screw lids on securely. Allow the pepper mixture to cool completely, then refrigerate immediately.

Hot Peppers in Oil

6. To sterilize your jars and lids, place them in boiling water for at least 30 minutes or run them through two dishwasher cycles.

7. Preheat your oven to broil. Spray several cookie sheets with cooking spray and set aside.

8. Wash and dry the jalapeno peppers, Thai peppers and sweet red peppers. Slice the peppers in half and remove the veins and seeds.

9. Place the pepper halves on the prepared cookie sheets, skins up, and put them in the hot oven. Allow the peppers to broil until their skins begin to blacken and bubble. Remove immediately.

10. Remove the black, bubbled skin from the peppers and chop into smaller strips or pieces. Place even amounts of pepper pieces into your prepared jars.

11. Pour olive oil over the peppers, just enough to cover them. Be sure to leave at least a half-inch at the top of each jar.

12. Secure the jar lids and refrigerate immediately. Peppers will keep for seven to 10 days.

Tags: boiling water, boiling water least, cookie sheets, dishwasher cycles, half remove

Send A Wine Of The Month

Online wine merchants offer automatic shipment of wine on a monthly basis.

Many online wine merchants offer recurring shipments of wine as a gift. Online wine clubs provide automatic shipping of a variety of wines from all over the world. Typically, you have the option of sending wine from one to 12 months. To send wine to another person on a monthly basis, choose an online merchant that offers gift club memberships and wines you think the recipient will enjoy.

Instructions

1. Choose an online merchant. Decide whether you'd like to send wine for 1, 3, 6 or 12 months. You can choose a wine club that offers a variety of wine from all over the world. You can also choose a wine club that specializes in shipments of domestic wine. Make sure the vendor ships to your chosen address.

2. Sign up for a wine club membership. Decide on the wine club first. Online wine clubs vary in terms of the quality of wine offered, the amount shipped and the length of the membership. Wine club memberships can easily become gift memberships. Simply specify the recipient's name and address once you've joined.

3. Place the order. After you've placed the order, the wine merchant will send the recipient a notice of the gift by email or by post. If you would rather it be a surprise, don't include the recipient's email address with the order.

Tags: choose wine, choose wine club, club memberships, club that, from over, from over world, merchants offer

Pair With Champagne

The narrow mouth of the flute slows the dissipation of bubbles in the wine.

Champagne is virtually de rigueur for a luxurious celebration, whenever people come together to enjoy life. Perhaps it's the sparkling bubbles that tickle the nose or the complex flavors that flow from an exceptional bottle of champagne. Only wines produced and bottled in the Champagne region of France can legally bear the champagne label. If you've spent money on a good champagne, maximize your purchase by pairing the wine with equally good food.

Instructions

1. Chill non-vintage champagne -- those with no year printed on the label -- to 46 F to bring out the flavor of the wine. Vintage champagne should be served slightly warmer, at 54 to 57 F. Colder temperatures stun the tastebuds, so you won't get your money's worth if you serve ice-cold vintage bubbly.

2. Remove the foil on the bottle neck with a knife and unwind the wire cage over the cork. Twist the cork back and forth slowly while pulling to ensure a gentle pop that doesn't cause a gushing geyser of champagne to flow from the bottle. In the popular imagination, blasting off the cork with both thumbs results in a frothy, festive spectacle, but really just wastes good champagne that is better suited to drinking.

3. Pour the champagne slowly into fluted glasses tilted at an angle to avoid wasteful spill-over.

4. Select foods such as cheese and bread or quality crackers with dry champagnes such as Brut and Gran Cuvee.

5. Pair demi-sec (sec means sweet) or cremant (extremely sweet) champagnes with luscious desserts, including chocolate, creme brûl e, cheesecake and tiramisu. Sweet champagnes also pair well with fresh fruit such as pears, apples, melon and berries. Avoid citrus fruits such as pineapple and oranges, which may clash with the wine on your tastebuds.

6. Pour medium-bodied champagnes, including blush wines, with pasta, seafood and anti-pasta appetizers. Shellfish and delicately flavored fish, such as tilapia and sea bass, are well-suited to medium-bodied champagnes.

Tags: flow from, good champagne, medium-bodied champagnes

Make Cheesy Asparagus Potato Soup

Asparagus, the vitamin-packed vegetable

Cheesy asparagus potato soup is an inexpensive, nutritional meal. It contains healthy green vegetables, protein from the Colby cheese and vitamin D from the milk. With so many families where both parents work, the need for meals that are nutritional and yet easy to make is on the rise. According to Dr. Mercola of Mercola.com, "Asparagus is a good source of vitamins A, C and E, B-complex vitamins, potassium and zinc. It is also high in glutathione, an important anticarcinogen a chemical that reduces the chance and severity of cancer."

Instructions

1. Dice the potatoes and onions, and slice the celery.

2. Put the vegetables in the stock pot and cover with water. Add margarine, bring to a boil and cook until slightly soft.

3. Turn the heat down to medium low, and stir the asparagus into the vegetables. Put the lid on the stock pot; cook until the asparagus is tender.

4. Mix together the cornstarch and milk in a separate bowl.

5. Stir the mixture into the cooked vegetables and simmer until thickened.

6. Shred the Colby cheese and add it to the soup. Let the cheese melt; add salt, pepper and garlic to taste.

Tags: Colby cheese, cook until, vegetables stock

Smoke Fish

Smoking fish at home can be accomplished with a stovetop or backyard smoker, with a charcoal grill that has a cover, or even with a wok. Here are the basics.

Instructions

1. Place water-soaked wood chips in the bottom of a stovetop smoker; atop a double layer of aluminum foil in the bottom of a wok; or along with charcoal briquets in the bottom of a charcoal grill that has a cover.

2. Rinse fish fillets, steaks, scallops or shrimp (peeled and deveined but with tails left on) and pat dry. Sprinkle with salt and pepper.

3. Set fish fillets, steaks, scallops or shrimp atop a wire rack and set aside.

4. Turn on the exhaust fan, if working on a stovetop, or make sure your smoking apparatus is in a well-ventilated area.

5. Preheat the smoker according to the manufacturer's directions. If using a wok or grill, heat the wood chips (with cover in place) at a high temperature until they begin to smoke furiously.

6. Set the rack with the fish or shellfish above the wood chips in the smoker, wok or grill and seal tightly. To seal the wok you may need to seal the edges of the lid with a dampened dish towel. Make sure to keep the towel inside the edge of the wok and away from the heat.

7. Smoke the fish until done, about 15 to 20 minutes, depending on the thickness of the filets or steaks. Shrimp will take less time - about 12 minutes in most smokers.

Tags: wood chips, about minutes, charcoal grill, charcoal grill that, fillets steaks

Make Caramelized Onion Focaccia

Make Caramelized Onion Focaccia

Focaccia is easy to make and goes great with a light meal of pasta or soup. It may be a basic Italian bread, but the possibilities are seemingly endless.

Instructions

1. To prepare the dough, grease two medium bowls. Divide the dough into two equal pieces; turn one at a time onto a floured surface. Knead until smooth and elastic, about three minutes. If necessary, add enough flour to prevent the dough from being sticky.

2. Transfer the dough to the prepared bowls; cover and let the dough rise until it doubles in size, usually about one hour.

3. To make the topping, in a large skillet, heat the butter and oil over low heat. Add the onions; cook, stirring occasionally, until the onions are soft and lightly browned, 15-20 minutes. Stir in the sage. Remove from heat; set aside.

4. Preheat the oven to 425 degrees F. Grease two pizza pans or baking sheets. Punch down the dough; cover with an inverted bowl and let rest for 10 minutes.

5. Roll and stretch each ball of dough to form a round about 12 inches in diameter.

6. Transfer the dough rounds to the prepared pizza pans. Using your fingertips, make indentations in the top of the rounds.

7. Using a pastry brush, brush each round with olive oil from the skillet. Spread half the topping over each.

8. Let the prepared rounds stand until puffy, 12-15 minutes. Bake focaccia until golden brown, 15-20 minutes. Cut into wedges and serve warm.

Tags: 15-20 minutes, Caramelized Onion, Caramelized Onion Focaccia, Make Caramelized, Make Caramelized Onion

Pour A Glass Of Wine

Wine is a drink steeped in symbolism and ritual. Although you don't need to follow the guidelines when relaxing with a friend or two, it is good to know serve wine when you're in more formal situations. Here are some steps you can follow to pour each glass like a professional.

Instructions

1. Have appropriate glassware for the types of wine you'll be serving. White wines should be served in tulip shaped glasses, red wine glassware has a more rounded and larger bowl, and sparkling wine glasses are tall and thin. When you do not have all types of glasses recommended, a suitable all-purpose wine glass should hold 10 ounces, be transparent and have a slight curve at the top.

2. Check your wine glasses. Make sure they're clean and sniff them to be sure they do not smell of soap or anything else. Rinse them off if needed.

3. Open the wine. When you have many guests, or are serving multiple wines have enough opened just before you get ready to pour so you have enough for everyone.

4. Decant the wine (pour it into a decorative container from which you will be pouring it) if you choose, before serving it and out of the sight of guests. Decanting can improve the flavor of older red wines, although younger and white wines also benefit from the aeration and rest. Before decanting, let the bottle rest upright to allow sediment to sink to the bottom, the slowly pour the wine at an angle to prevent the sediment from entering the decanter. You can also pour the wine through cheesecloth to help filter wayward particles.

5. Leave each wine glass on the table, and pour the wine into it. Pour toward the center of the glass, unless the wine is sparkling in which case pour against the side of the glass to preserve bubbles. Twist the bottle or decanter as you tilt and pour it to control drips. Face the label towards the guest when not using a decanter so they see what they are drinking.

6. Fill each glass to no more than two-thirds full. This allows room for the guest to swirl it, if they choose. Serve women and older guests first, then men and end with yourself. Keep glasses full for all guests, and appoint a friend to help when you're preoccupied with food preparation or other host duties.

Tags: pour wine, each glass, have enough, sure they, When have, wine glass, wine glasses

Pop Popcorn Without Oil

Fresh, fluffy popcorn can be made without oil.

Make homemade popcorn a healthier snack by popping it without oil. Many methods for home cooking popcorn require the kernels to pop in spoonfuls of oil, but by using the microwave, you will not need added oil or fat. Any fat added, such as melted butter, is optional and done only after making the popcorn. Whether looking for a lighter recipe or avoiding commercial popcorn, this microwave popcorn fits the bill. It is fast, fresh and takes only minutes.

Instructions

1. Pour the kernels into the paper bag.

2. Fold the top of the bag down one inch from the top.

3. Tape the bag closed.

4. Microwave the popcorn bag on high power for 3 to 4 minutes or until the popping sounds slow to several seconds between pops.

5. Remove the bag from the microwave.

6. Hold the top away from your face as you open the bag.

7. Add optional melted butter and salt to the bag and reclose, and shake the bag to cover the popcorn.

8. Transfer the popcorn to a bowl or eat it straight from the bag.

Tags: melted butter

Substitutes For Scotch Bonnet

The Scotch Bonnet pepper is very similar to the habanero pepper.

Hot peppers are scored on the Scoville scale according to their heat index. Scotch Bonnet peppers score between 150,000 to 325,000 Scoville Heat Units, so you should try to choose a pepper with a similar heat index when making a substitution. If you recipe calls for a very hot pepper like the Scotch Bonnet, you may need to increase the amount of peppers used if you choose to substitute a less spicy pepper.

Habanero Chile

The habanero chili and the Scotch Bonnet pepper are similar in both look and flavor. Substitute equal amounts of habanero chili peppers for Scotch Bonnet peppers. The habanero's fruity flavor is still extremely hot with a Scoville heat index of 150,000 to 325,000.

Serrano Pepper

Since the Serrano pepper only has a heat index of between 8,000 to 22,000, you should double the amount used if substituting for Scotch Bonnet peppers. You can use Serrano peppers without peeling or steaming them; just chop and add to your recipe.

Jalapeno Pepper

Jalapeno peppers have a Scoville heat index of between 3,000 to 8,000, so double the amount used in your recipe calling for Scotch Bonnet peppers. Jalapeno peppers are available in red or green, fresh or canned, although fresh is always a better choice for both heat and flavor.

Tags: Scotch Bonnet, heat index, Bonnet peppers, Scotch Bonnet peppers, amount used, Bonnet pepper

Make Caramel Apples With Kids

Make Caramel Apples With Kids

Caramel apples evoke autumn and Halloween, but with the year-round availability of apples the treat can be made any time. Making caramel apples with kids is a quick and easy way to create a gooey snack. Little hands can make the process messier, so be ready for clean-ups. Once you've melted the caramel, you'll need to act quickly to roll the apples in it. Take time before you start to explain the steps the kids will take to make them.

Instructions

1. Refrigerate the apples overnight or put them in the freezer for 15 minutes.

2. Remove the stems from the apples and insert a Popsicle stick in the stem end. Line a cookie sheet with waxed paper or use cooking spray to grease it.

3. Have the kids unwrap the caramels and put them in a large microwave-safe bowl. Add the milk and microwave at medium power for about two minutes. Stir the mixture once.

4. Let the caramel cool slightly and then have the kids roll the apples in the caramel. Make sure they understand they should hold the apple by the stick and not touch the caramel with their hands. The apples should be coated with caramel.

5. Set the coated apples on the cookie sheet until the caramel has set or place them in the refrigerator or freezer on the cookie sheet.

Tags: cookie sheet, Apples With, Caramel Apples, Caramel Apples With, Make Caramel, Make Caramel Apples, roll apples

Play Snail

Snail is a great child's game that you can play outdoors on warm days. Snail is a variation on hopscotch, only instead of squares drawn in a cross-like pattern, a snail (spiral) is drawn. This is a wonderful game for children looking for something different from hopscotch.

Instructions

1. Draw a large snail (spiral) onto the ground using chalk. It should be large enough for children to hop around the spiral.

2. Split the spiral up into squares. The number of squares doesn't matter, just as many squares as will fit into the spiral. If you want, number the squares, starting with one on the outside of the spiral. You can also draw a start line on the first square.

3. Feel free to draw a head, antennae and happy face onto your snail.

4. Pick small pebbles. The pebbles should be small enough for the children to throw without causing injury to others, but big enough for them to see easily.

5. Throw the pebbles into the spiral, getting them to land on squares.

6. Hop on one foot through the spiral, skipping the square your pebble is on.

7. Try racing around the snail too. Throw your pebble onto the squares, stopping on the square the pebble lies on. Then it's someone else's turn. The first to the middle wins.

Tags: enough children, into spiral, number squares, snail spiral, your pebble

Use A Bread Maker To Make Caramel Popcorn

Use your bread maker to make caramel popcorn.

Caramel popcorn is a sweet and salty treat that you can enjoy with your friends or family. However, when it comes to making it, you have other options beyond sticking the popcorn in a microwave or dumping it out into a popcorn maker. Bread makers can be used to pop the food. Take the proper precautions beforehand, and follow the instructions included with the popcorn so the bread maker puts out tasty popcorn when it's finished.

Instructions

1. Plug the bread maker into a functioning power outlet. Pull up the bread maker's cover gently to expose its pan.

2. Open the bag with the caramel popcorn kernels inside, and pour them inside the maker's pan.

3. Read the instructions included on the bag for the caramel popcorn to find what settings it needs to be cooked at; the popcorn will not properly cook in the bread maker if you do not adjust it to the settings specified on the bag.

4. Adjust the settings on the bread maker accordingly; for example, if the bag says "Cook the popcorn on High for 3 minutes," then adjust the maker to its "Bake" setting and set it to bake for 3 minutes to properly cook the popcorn.

5. Turn the maker on and let it pop your caramel popcorn. Turn the maker off and unplug it once it's done.

6. Open the maker's cover gently, and pick the pan up with the hot pads. Dump the popcorn out into a bowl to eat it.

Tags: bread maker, caramel popcorn, cover gently, instructions included, maker cover, maker cover gently, popcorn Turn

Make Lotus Root Soup

Lotus roots are the cylindrical brown or beige rhizomes that come from the lotus flowers. These roots are most commonly used in Asian cooking. They are sometimes stir- or deep-fried, and they are often found in salads, with meat and vegetable dishes or in soups. Gather your ingredients in an Asian specialty foods store, a grocery store or online (see Resources below). Use a half-bag of lotus roots, or slice one lotus root until you have 6 to 8 circular pieces.

Instructions

1. Combine the lotus root pieces, 8 mushrooms and 8 red dates into a bowl. Soak them in warm water for 15 minutes to remove excess dirt. This also prevents the lotus roots from turning black.

2. Wash and prepare at least a half-pound of meat for the soup, whether it is beef, pork or chicken. Cut the skin from the chicken or the fat from the beef or pork. Boil the meat in a separate pot for 2 to 5 minutes or until well done.

3. Remove the red dates and mushrooms and pat dry. Keep the lotus roots in the water for preservation. Slice the stems off the mushrooms, and then chop them into smaller pieces. As an option, wash a small ginger root and a turnip, and then slice a few pieces of each to add to the soup.

4. Pour into a large pot 10 to 12 cups of water. Bring the water to a full boil. Add the mushrooms, dates, lotus roots, turnips and ginger into the hot water. Remove any bones from the chicken, beef or pork before adding to the soup pot.

5. Cook half-covered on medium heat for 90 minutes or until the lotus roots get tender. Cool the soup and skim the fat or grease from the top with a large spoon. Simmer the soup on low heat, add some salt for seasoning and then serve. This lotus root soup makes 4 to 6 servings.

Tags: lotus roots, beef pork, lotus root, from chicken, minutes until, mushrooms dates

Make Crab Cakes

Make Crab Cakes

Zesty crab cakes make a luscious appetizer or entree, but don't think about that diet. Makes 12 cakes.

Instructions

1. Whisk together melted butter, lightly beaten eggs, sour cream, minced Italian parsley, lemon juice, Worcestershire sauce, paprika, salt and cayenne pepper in a large bowl.

2. Add crab meat and bread crumbs very gently.

3. Form 1/2-cup measures of the mixture into 12 cakes, each 3/4 inch thick, and transfer them to a baking sheet sprinkled with half of the corn meal.

4. Sprinkle the crab cakes with the remaining corn meal and chill, covered in plastic wrap, for at least 1 hour.

5. Preheat oven to 200 degrees F.

6. Heat the oil over moderately high heat in a large, heavy skillet until hot but not smoking.

7. Saute the cakes, in batches, until golden, about 3 to 4 minutes on each side. Don't crowd the pan.

8. Transfer the cakes to paper towels.

9. Keep the crab cakes warm on a baking sheet in the oven.

Tags: baking sheet, corn meal, crab cakes, Make Crab, Make Crab Cakes

Bake Sea Scallops

Sea scallops are larger and somewhat sweeter than bay scallops. They are versatile and can be cooked in many ways. However, they are also delicate, becoming tough and rubbery if overcooked. Baking scallops is one of the easiest ways to cook a large amount of scallops because you don't have to fuss over individual scallops as they cook, as you would with searing or broiling, which requires flipping the scallops. Because cook times for scallops are so short, you must watch your time carefully when baking them.

Instructions

1. Set one of your oven racks in the center position and preheat your oven to 450 degrees Fahrenheit.

2. Combine the bread crumbs, paprika, parsley and salt in a bowl. Set the bowl aside.

3. Remove the large side muscle from each scallop if they're still attached. These are very tough, and most people don't enjoy eating them. Rinse and dry the scallops, and place them in a greased oven-proof serving dish or distribute into scallop half shells set on a baking seat.

4. Melt the butter in a small pot. Add the garlic and sauté the garlic for a few minutes.

5. Pour the melted butter over the bread crumbs and mix well. Top the scallops with the bread crumbs.

6. Bake the scallops for 10 to 12 minutes, until the crumbs are golden brown.

7. Serve immediately with lemon wedges.

Tags: bread crumbs, your oven

Make Distilled Vinegar

Distilled vinegar is used daily in over 300 applications. Beyond its popular use in food preparation and weight control, distilled vinegar can be used as a household cleaner, in the laundry, as an herbicide in gardening, in laboratory and pharmaceutical applications, and as a medicinal remedy.

In making distilled vinegar, the alcoholic fermentation process combines cultures of mother of vinegar, a gelatinous, harmless vinegar bacterium found in older bottles of vinegar, with alcohol to produce vinegar. The bacteria cause the alcohol to turn to acetic acid and water. When the alcohol becomes acidic, it produces a unique taste in the vinegar. While the acetic acid brings out the primary taste component, it is the alcohol itself that provides the vinegar with its presence.

Instructions

1. Combine the wine and water and expose the combination to air 24 hours prior to the fermentation process.

Add a piece of the mother of vinegar to the water and wine combination and mix it in thoroughly to start your vinegar. Pour the mixture into Mason jars.

2. Cover the open jars with paper towels and secure with rubber bands. The covering protects the mixture from contamination from airborne vinegar flies and vinegar eels. The insects would otherwise feed on the mother of vinegar that occurs in naturally fermenting vinegar.

3. Place the jars in a warm, dark place between 74 to 86 degrees. It can take roughly one to six weeks to convert the alcohol to acetic acid; the time will vary depending on the temperature.

4. The "wash," or weak, alcoholic liquor, will ferment slowly. As you check it during the weeks to follow, judge the strength by its taste until it reaches a taste you like. When the vinegar begins to weaken in flavor, it is done.

5. Pasteurize the vinegar by heating it to at least 140 degrees; hold this temperature for 30 minutes, routinely checking it with a cooking thermometer.

6. Filter the young vinegar through coffee filters into sterilized bottles using a funnel. The vinegar preserves itself and will not require refrigeration.

Store at room temperature and out of the way of direct sunlight for six months. Storing the vinegar is a crucial step in achieving the ultimate smoothness and quality. After the alcohol is turned to vinegar, you can age it to improve its taste.

Tags: acetic acid, mother vinegar, distilled vinegar, fermentation process, vinegar used, vinegar with