Make Lofat Empanadas

Empanadas are a traditional Latino fried treat, which can be filled with meat or vegetables -- or whatever the cook has handy. This recipe eliminates the calories from deep frying and provides a healthier alternative without sacrificing the flavor.

Instructions

Make Low-Fat Empanadas

1. To make filling:Heat oil in nonstick fry pan over medium heat. Saute onion, carrots, celery, pepper, olives, garlic and parsley (or basil) and salt and pepper for about 10 minutes.

2. Add beef and cook for additional 10 minutes, stirring frequently. Dissolve the cornstarch in the broth. Add to beef mixture and reduce heat, cooking until the broth has evaporated. Add chopped hard-boiled egg. Refrigerate overnight.

3. To make dough:Blend flour, masa harina and salt in a large bowl or food processor. Add margarine and process until mixture has the consistency of coarse meal. Add water and mix until dough forms a ball. (You can add more water, if needed.) Put ball in refrigerator.

4. To Make Empanadas:Heat oven to 450. Remove dough from refrigerator and divide in half, keeping one half covered. Roll each half into long tube about 1½ inches in diameter. Cut into small pieces. Roll out each piece into a circle about 5 inches in diameter on a lightly floured board.

5. Spoon 2 tbsp. of filling in the center of the circle. Moisten the edges of the dough with water and fold in half, forming the empanada. Seal edges with a fork.

6. Place empanadas on a cookie sheet that has been sprayed with non-stick cooking spray or covered with parchment paper. Brush tops with egg and bake for 15 to 20 minutes or until golden brown. Makes 12 empanadas.

Tags: about inches, about inches diameter, inches diameter, Roll each

Make Creamy Cheddar Sauce

Cheddar cheese

Although not healthy, creamy cheddar cheese sauce is a delicious addition to a meal. Pouring this yellow topping over vegetables or pasta to give those foods more flavor. Making a cheese sauce is simpler than you may imagine and little time is involved in its preparation. The next time you want to dress up the vegetables you serve your family, try giving them the option of a creamy cheddar sauce.

Instructions

1. Grate a block of cheddar cheese and place shreds in a bowl. A bag of shredded cheese will also work.

2. Put the butter in a saucepan and cook on medium heat until melted.

3. Add the flour to the melted butter and whisk together so that they form a paste. Next, pour the milk into the saucepan, a little bit at a time. Remember to keep stirring to avoid lumps.

4. Cook and stir the flour mixture until it begins to thicken. Turn the heat down to low when the contents of the pan start to boil.

5. Combine the shredded cheese to the sauce in small amounts, making sure each addition of cheese melts and is incorporated into the milk mixture before adding more.

6. Move the pan off the burner. Next, add the salt and pepper. If the sauce is too thick, place back on low heat. Then add 1 tbsp. of milk and stir until the sauce is your preferred consistency.

7. Serve your cheddar cheese sauce with dinner.

Tags: cheese sauce, cheddar cheese, cheddar cheese sauce, creamy cheddar, little time, shredded cheese

Stop Cherries Sinking In Homemade Cakes

Cherries sinking to the bottom of all your baked goods can be a bit of a disappointment when you have taken so long making everything from scratch. Don't let it get you down; it doesn't have to be a problem anymore! Have your cherries distributed evenly in your cakes with this simple but effective method. Read on to learn the technique.

Instructions

No More Sunk Cherries!

1. Mix your cake from scratch leaving the addition of any fruit ingredients such as cherries until last.

2. Pour flour into a dredger and sift twice. Add fruit ingredients that you'd like in your cake to the sifted flour and turn the fruit around making sure it is all well-coated with flour.

3. Remove flour and shake off any excess flour that doesn't want to stick to your fruit. Fold floured fruit into your prepared cake mixture carefully. Place cakes in the oven to bake.

4. Remove cooked cakes from oven and allow them to cool on wire racks. Cut into cakes and look at the evenly distributed fruit and cherries. This method works every time.

Tags: from scratch, fruit ingredients, your cake

Eggless Breakfast Ideas

Just because you're avoiding eggs doesn't mean you should avoid breakfast.

Eggs are a common ingredient served in many breakfast dishes across America. Those aiming for a diet low in cholesterol, those who dislike eggs or vegans look for breakfast alternatives. Fortunately, there are plenty of egg-less breakfast options that are still high in protein. Even without eggs, you're able to create a delicious, filling meal to keep energy up throughout the morning.

Protein

Eggs are unnecessary to create a delicious breakfast burrito.

Without eggs, protein may be added to a diet with meats such as chicken or pork. Add the meat to bread with cheese and a b chamel sauce for a delicious sandwich. Meat may also be added to a breakfast burrito, minus the egg, or a buttermilk biscuit.

If you're trying to avoid meat, as well as eggs, opt for the protein found in nuts. Almonds, cashews or regular peanuts may be added to muffins, fruit salad, or crushed and added to a bagel spread.

Fruit and Vegetables

Fruit salad with a bit of yogurt is a sweet treat that's also healthy.

Fruits and vegetables are versatile, so it's not difficult to figure out ways to implement them into your egg-less diet. Fruits may be eaten whole for breakfast or added to delicious concoctions such as smoothies created with fruit, ice and coconut milk or a fruit parfait with yogurt. Sprinkle fruit on top of hot oatmeal.

Vegetables may be added to a whole-grain tortilla, combined with cheese and refried beans to create a breakfast burrito. Sweet potatoes may be baked and topped with a bit of cinnamon for a sweet breakfast treat.

Vegan Dishes

Tofu may be implemented into breakfast as an egg alternative.

Tofu, a high source of protein, may be crumbled and sauteed with vegetables, parsley and rosemary for a rich, healthy breakfast. If the tofu is packed in water, simply drain the water before using.

Rice may be simmered in orange juice, apple juice or pineapple juice to create a warm citrus porridge or cooked in coconut milk with a drop or two of vanilla to create a pudding. Granola and nuts may be added to any of the vegan dishes for an extra boost of flavor.

Breakfast Bars

Cereal bars with a piece of fruit provide a quick, nutritious breakfast option.

Breakfast bars may be made at home with coconut, pretzels, corn puffs, dried fruit, granola, nuts and rice cereal. Combine all of the ingredients you'll be using with a bit of raw honey--enough to create a sticky mixture--and flatten in a baking dish. Place in the refrigerator for two hours then cut into bars. Breakfast bars are an easy snack for those on the-go.

Tags: breakfast burrito, Breakfast bars, coconut milk, create delicious, eggs protein

Nutrient Levels In Duckweed

Duckweed is a small flowering plant that grows on still water.

Duckweed is the world's smallest flowering plant. Roughly 40 species of duckweed exist and grow worldwide; these very small aquatic plants grow so rapidly that a single floating colony can double in size in less than 48 hours. Duckweed grows best in temperate and tropical climates, and prefers areas with little wave or wake, where it is sheltered from the wind; though it has also been found in areas with extreme temperatures and growing conditions. Duckweed plants remove a very high percentage of nutrients from the water during their growth cycle, and so are potentially valuable both as a food source and as a water purification system.

Water

Fresh duckweed is between 90 and 95 percent water; this is not surprising since it is an aquatic mass with a low enough density to float. To measure its other nutritional values, scientists look at its dry mass.

Protein

Duckweed has gained the attention of agricultural specialists interested in its potential as a feed supplement for livestock because of its high protein value. Duckweed grown in cultivated conditions can contain up to 45 percent crude protein in its dry mass. The chemical makeup of these proteins, rich in the essential amino acids lysine and methionine, make it compositionally more like an animal protein than a vegetable protein.

Fiber

The plant as it naturally occurs typically has a fiber content of between 15 and 30 percent. In ideal water conditions however, duckweed can be cultivated with as little as 5 percent fiber in its nutritional composition. As growth conditions improve and the fiber mass is minimized, the total amount of protein in the plant is maximized.

Other Nutritional Elements

The dry mass of duckweed, when tested, contained between 1.8 and 9.2 percent lipid tissue, and between 14.1 and 43.6 percent carbohydrates. Cultured duckweed, specifically, has demonstrated larger concentrations of certain trace minerals and pigments, like beta carotene and xanthophyll, nitrogen and phosphorus.

Growth

Because of its rapid growth and its nutritional composition, duckweed is being studied as a potential food source for poultry, hog, cattle, and human consumption. The fiber content of popular feed grains like soy and milo can be as high as 50 percent, which is not readably digestible. Duckweed, as a feed source, could be broken down and more completely consumed by the animal, increasing feed conversion rates. Also, the whole duckweed plant can be used as feed, saving the processing expenses and plant waste associated with feeding grain. In terms of dry mass grown per acre, duckweed could be grown on 10 percent of the space required to produce a similar amount of soybeans, and would only require 20 percent of the space required to grow the equivalent amount of corn.

Tags: between percent, areas with, fiber content, flowering plant, food source, nutritional composition

Soup Varieties

A stock with boiled vegetables is among the simplest of soups.

For all kinds of weather, and for any bodily ailment, there's a soup. In blustery winter, stews warm and fill. On a hot summer day, cold cucumber soup chills and refreshes. Warm chicken broth soothes and cream of potato soup comforts. Fermented soups help digestion and bisque simply feels like a treat. Easier to prepare than they may seem, soups usually begin as simple broths to which cream, meat and vegetables are added.

Stock-Based Soups

Chicken broth is reputable for its soothing properties.

A stock-based soup is a clear broth made by boiling meat or bones, plus herbs and spices, in a pot of water. Chicken broth is a common stock-based soup. Others include fish stock and beef stock. You can also make vegetarian broths by boiling vegetables and herbs in water. Noodle soups are usually made in stocks.

Cream-Based Soups

Cream of broccoli soup is a good way to get some greens.

Cream-based soups are prepared by adding cream to a meat- or vegetable stock. This thickens the stock, making it richer. Vegetables are often added to cream soups -- cream of broccoli, cream of potato, cream of tomato and cream of asparagus are examples of this.

Chowders and Bisques

In a bisque, fish or vegetables are pureed into a heavy cream broth.

Chowders and bisques are heavy cream soups. Bisques, such as lobster bisque, shrimp bisque and tomato bisque, are usually prepared by adding a puree of fish, shellfish, fruits or vegetables to a heavy cream broth. Squash bisque, crab bisque and chestnut bisque are some more uncommon bisque varieties.

Chowders are prepared by adding chunks of fish or shellfish, as well as potatoes, to cream soup. Clam chowder and corn chowder are well-loved throughout the U.S., while callaloo, a chowder made with okra and crab meat, is popular in Trinidad and Tobago.

Chilled Soups

Many cultures have one or two soup varieties that are commonly served cold. Beet borscht, a typical soup in Eastern Europe, is prepared by boiling chopped beets and adding sour cream and dill before chilling. Gazpacho, a Spanish soup, is made with pureed tomatoes, garlic and onions. Vichyssoise is a cold creamy potato-leek soup originating in France, and dashi is a cold Japanese fish and vegetable soup.

Fermented Soups

Fermented soups are common in Japan. Miso soup is a broth prepared by fermenting rice, barley and soybeans, and Sayur Tumpang is made from expired tempeh and chili.

Stews

Stew is hearty and warming in cold weather.

Stews are hearty winter soups that contain chunks of meat and vegetables. Nearly all cold countries have their own varieties of stew. Goulash is a Russian stew made with beef, pork, potatoes, tomatoes and onions. Cazuela is a Latin American stew made with chicken or beef and potatoes, rice, squash and corn. Lentil stew, often made with potatoes, is common throughout the Middle East.

Tags: made with, heavy cream, prepared adding, Chicken broth, cream broth, cream potato, cream soups

Make A Basic Indian Gravy

Many Indian dishes that are served with gravy share their basic ingredients. This gravy recipe is a great one to make in multiple batches and freeze for use later. Add the yogurt for a creamier gravy. You can add meat and vegetables to the gravy for a quick, easy meal.

Instructions

1. Place the onion and tomato pieces in a food processor. Add enough water and process the onion and tomato to a fine paste.

2. Heat the oil in a heavy skillet over a medium flame. Add the tomatoe-onion paste and fry for about 5 minutes.

3. Add garlic paste and ginger paste to the skillet. Continue frying for another 2 minutes.

4. Add the powdered spices to the pan. Adjust the seasonings as desired. Add less chili powder for a less spicy gravy. Continue frying until the oil begins to separate from the masala. Stir in the yogurt.

5. Turn off the flame. Let the paste cool completely in the pan. Use it immediately or store in a covered, airtight container. Label the container with the date and contents information and freeze.

Tags: Continue frying, onion tomato

Roast Butternut Squash

Butternut squash can be sweet or savory, depending on how you prepare it.

Butternut squash is a type of winter squash that is comparable in taste and texture to pumpkin. Being much smaller in size than the average squash, the butternut squash is more adaptable to standard kitchen cuisine as it is a better match to family-sized portions. With its thick orange flesh and its nutty sweet flavor, the butternut has become a favorite ingredient in casseroles, quick breads, muffins and soups. Additionally, it can be served on its own, boiled and mashed or roasted.

Instructions

1. Preheat the oven to 400 degrees. Line a large baking sheet with a piece of aluminium foil and spray liberally with nonstick cooking spray.

2. Place the squash on a cutting board. With a small strong knife, remove the stem portion of the squash. Slice the squash in half end-to-end.

3. Scrape the seeds and pulp from the center of the squash with a large spoon and discard. Then cut each portion in half, creating four pieces that are approximately equal in size.

4. Place the wedges on the baking sheet, with the cut side up. Using a pastry brush, coat each piece of butternut squash with melted butter.

5. Make sweetened roasted squash by sprinkling the buttered slices with cinnamon. Combine maple syrup and orange juice in a small bowl until the two ingredients are well blended, and then drizzle the mixture over the squash. Alternatively, buttered squash quarters can be covered with a mixture of cinnamon, nutmeg and brown sugar.

6. Create savory roasted squash by sprinkling rosemary, salt and pepper over the buttered squash pieces.

7. Cover the squash with foil, and place in the oven for 45 to 50 minutes or until tender. Remove the pan from the oven, and let the squash stand for 5 minutes. Ladle syrup over the sweetened wedges prior to serving.

Tags: squash with, baking sheet, baking sheet with, buttered squash, Butternut squash, roasted squash, roasted squash sprinkling

Roast A Chicken With Garlic

Roasting a whole chicken makes a delicious meal for your entire family and this recipe adds cloves of garlic, cooked inside the chicken. Garlic has many positive effects on your health. Roasting a chicken is very simple--here's how.

Instructions

1. Preheat the oven to 375 degrees F. Using a baking pan large enough for your chicken, place a roasting rack in the bottom of the pan. Coat the roasting rack and pan with cooking spray for easy cleanup. (See Things You'll Need below.)

2. Remove the bag of giblets from the cavity of the chicken. You can discard them or set them aside to cook later. Wash the chicken with cold water and pat dry.

3. Place 10 cloves of garlic, 3 tablespoons of butter, salt and pepper inside the chicken cavity. Put chicken on roasting rack, breast side up.

4. Rub outside of chicken with extra virgin olive oil. Season the outside with salt and pepper. Tie the legs of the chicken together.

5. Place the baking pan toward the lower part of the oven. Roast for 45 minutes. Baste the chicken with the pan juices and return to oven for an additional 45 minutes or until juices run clear when a knife is inserted into the chicken. If desired, in the final five minutes, baste with honey and continue roasting, uncovered.

6. Remove the dish from the oven, using oven mitts. Cover chicken loosely with aluminum foil and set aside for 15 minutes to allow juices to soak in.

7. Carve the chicken, removing garlic cloves. Serve chicken and garlic while hot.

Tags: chicken with, roasting rack, cavity chicken, cloves garlic, inside chicken, salt pepper

Keep Lobster Alive Overnight

Sometimes you need to keep a lobster alive for a recipe but you may need to purchase it ahead of time. Thus, you have to keep it alive overnight without a salt water tank and while you may be tempted to just put it in the bathtub or sink, that will actually likely kill it. It is simple to keep a lobster alive overnight. You just have to allow it to go into a sort of coma and then it will stay alive.

Instructions

1. Purchase a live lobster from your local supermarket or other market grocer. Take it home immediately. Remove the wrapping or take it out of the box.

2. Clean out a drawer in your refrigerator, preferably the lowest drawer there is. Typically, it's the vegetable drawer.

3. Wet several paper towels. Wrap the towels around the lobster, claws closed. Make sure you completely cover all parts of the lobster.

4. Place the lobster in the empty drawer. Close the drawer and keep it shut. Leave it in there overnight, undisturbed.

5. Remove it from the drawer when you are ready for cooking. Unwrap the towels and throw them away, then cut off the rubber bands around the claws. You are ready to make your favorite lobster dish with fresh lobster.

Tags: alive overnight, keep lobster, keep lobster alive, lobster alive

Make Krispy Kreme Donuts

Making your own dougnuts allows you to indulge whenever you want.

To some, Krispy Kreme doughnuts are an addictive, indulgent treat; however, Krispy Kreme stores are not always available in your area. Even if they are, going to Krispy Kreme on a regular basis can get costly. Instead, you can recreate the famous doughnuts at home. Although the true recipe remains a guarded company secret, with a little patience, creativity and experimentation, you can create a doughnut pretty close to the real thing.

Instructions

1. Bring 2 cups of milk to almost a boil, then remove from the heat.

2. Stir in 1/2 cup softened butter into the hot milk, along with 1 tsp. salt and 1 tsp. sugar from the 2/3 cup of sugar. Let the milk cool for a few minutes.

3. Combine 1 1/2 cups powdered sugar, 1/4 cup milk, 1/2 tsp. vanilla extract and 1/8 tsp. salt in a small bowl to make the glaze. Set aside.

4. Slowly beat 2 tbsp. yeast, 1/4 tsp. nutmeg, 2/3 cup sugar, 3 cups flour and 4 beaten eggs into the milk mixture.

5. Stir in 4 more cups of flour, mixing until a sticky dough forms.

6. Knead the dough with your hands or a mixer hook attachment if you have one for about 5 minutes. Cover the dough with a towel and let it rise for about 1 hour.

7. Knead the dough for several minutes on a floured surface, then roll to a 1/2-inch thickness with a rolling pin.

8. Lightly flour a doughnut cutter and cut out as many doughnut shapes as you can out of the dough. Allow the dough to rise for 30 to 45 minutes.

9. Fill a deep fryer at least halfway with oil and heat to 365 F.

10. Fry each donut for 1 to 2 minutes on each side in the deep fryer, or until each side is browned.

11. Remove the finished doughnuts from the oil and drain on a plate lined with a paper towel until they are cool enough to handle.

12. Dip the doughnuts into the glaze, shaking the excess off. Place them on a wire rack with wax paper underneath to catch the drippings. Enjoy warm or let them cool to room temperature.

Tags: Krispy Kreme, cups flour, deep fryer, dough with, each side, into milk

Fix Salsa If You Made It Too Hot

Counteract overly spicy salsa with a few easy tricks..

The heat in salsa comes from the peppers used in the recipe. Prevent your salsa from being too hot by tasting the peppers before using them and removing the seeds and inner membranes. Adding more of all ingredients except the peppers can also help, if you're still in the cooking process. But if you are stuck with a jar of too-spicy salsa, there are ways to cool it down.

Instructions

1. Taste the salsa to determine how spicy it is.

2. Add four to five squirts of lime juice to the salsa and stir. Taste the salsa. If it is still too hot, add a little more lime juice. The lime juice method is a good fix if you are using the salsa by itself or as a topping for a dish, because it does not change the taste of the salsa.

3. Add sour cream or plain yogurt as another alternative. Dairy helps counteract spicy foods. Mixing sour cream or yogurt in with the salsa is a good option if you are serving it as a dip. Just call it creamy salsa, and no one will ever know there was a problem.

Tags: lime juice, sour cream, Taste salsa

Replace Xanthan Gum

Milled flax seed or coconut flour will give your bread the perfect texture.

Xanthan gum is a thickener that is created when corn sugar is combined with a bacteria called Xanthomonas campestris. While this fact may turn your stomach a little, xanthan gum is perfectly safe for most people to consume, and it is used in a variety of edible products. Some people may have allergic reactions to xanthan gum, due to a corn allergy, and in this case, substituting another ingredient for xanthan gum is the only solution. Xanthan gum is often used as a stabilizer in recipes that are gluten-free, because it binds the ingredients together as gluten would, and so a replacement for xanthan gum must serve the same purpose. Milled flax seeds and coconut flour can both be used in place of xanthan gum in a bread recipe.

Instructions

Replacing Xanthan Gum in a Bread Recipe

1. Measure out the milled flax seed or coconut flour. Both of these substitutes can replace xanthan gum with a 1:1 ratio, so use as much as the recipe calls for. Do not use flax seed that has not been milled, or flax seed oil, as they will not create the thickening and binding effect.

2. Mix the flax seed or coconut flour into the dry ingredients called for in your bread recipe.

3. Mix the wet ingredients together in a separate bowl.

4. Combine the dry and wet ingredients and knead thoroughly. Flax seed may be a little drier than xanthan gum, so if the dough is too dry at this juncture, add water 1 teaspoon at a time until the dough sticks together. Unless your recipe specifically states that the mixture should be wet, the dough should not be moist or damp from adding the water.

Most recipes will require that the bread rise, but occasionally a yeast-less recipe such as pumpkin or banana bread will not need to rise. If the recipe does not call for rising, do not let the dough sit; get it into the oven as soon as it is completely combined.

5. Bake the bread according to your recipe.

Tags: flax seed, coconut flour, flax seed coconut, seed coconut, seed coconut flour, bread recipe, ingredients together

The Best Peppers To Grow To Make Chili Powder

Bright red peppers make a decorative addition to your kitchen while drying.

All chili peppers are part of the genus Capsicum. There are five different species, and many more cultivars of chilies, that make up this genus. The most popular cultivars of chilies for drying are from the species Anaheim and New Mexican. To dry the fresh peppers, string them together on a piece of waxed dental floss, using a sterilized sewing needle. Hang the string of peppers along a kitchen wall until dry. You can grind dry chilies into powder using a blender, coffee grinder or food processor.

No-Heat Chilies

The amount of the oleoresin capsaicin found in the chili pepper is the best indication of how hot the pepper will be when eaten. Some chilies contain little to no oleoresin capsaicin. These peppers, when dried, will add flavor to chili powder without adding any heat. Plant cultivars of chili peppers such as NuMex Conquistador ("no heat" variety) or sweet banana peppers. A chili pepper called the NuMex Sweet has a sweet taste. You can add the Numex sweet to chili powder or use alone for sweet paprika.

Low-Heat Chilies

Chili peppers that contain a small amount of oleoresin capsaicin are very mild in taste because the amount of capsaicin they contain is nowhere near some of the hotter varieties. When drying any pepper, the amount of heat will increase from when the pepper was fresh. Look for varieties like "New Mexico 6-4," "NuMex R Naky" and "cherry." Varieties such as these will add sweetness and a touch of heat to your chili powder.

Medium-Heat Chilies

A chili pepper that is right in the middle of the heat scale is the "Nu Mex Big Jim." This variety of pepper is just a bit milder than the average jalapeno. Developed in 1921 at New Mexico State University, the "New Mexico Number 9" is a chili pepper known for its medium heat flavor. It is the result of a cross between two other peppers, the "Chile Pasilla" and "Chile Colorado." Other peppers with medium heat are "New Mexico Number 6," "Rio Grande 21" and the "NewMex Joe E. Parker."

High-Heat Chilies

Chili peppers with high heat contain the largest amounts of oleoresin capsiacin. When harvesting, cutting or hanging these peppers always wear latex gloves, as large amounts of capsiacin can irritate your skin. Never touch your eyes when touching these peppers. Plant varieities of chilies like "NuMex Bailey Piquin," "Sandia," and "Expanola Improved" to add the most amount of heat to your chili powder. You may mix different varieties of peppers in chili powder. Combining a hot pepper with milder ones will add a sweet and spicy taste to your chili powder.

Tags: chili powder, chili pepper, oleoresin capsaicin, your chili, your chili powder, amount heat, amount oleoresin

Make Cajun Roux

A traditional roux (pronounced roo) is a blend of equal parts butter and flour and is used to thicken sauces and soups while adding a rich, buttery flavor. Cajun Roux is similar to a traditional roux with a few minor changes in ingredients and how it is cooked. Nevertheless, Cajun Roux is just as easy to make as a traditional roux. Here's how.

Instructions

1. Use ? cup more butter. Start with equal parts flour and fat, either butter or oil, then add ? cup more. So, if you are using 1 cup of flour, use 1? cups butter or oil.

2. Heat the fat in a large, heavy pan. Use at least a 12-inch pan (preferably a cast-iron skillet) or a large Dutch oven.

3. Add the flour, after the oil is hot.

4. Stir constantly. Roux has the tendency to burn quickly. Stir the roux constantly until it reaches the desired color.

5. Cook the Cajun Roux for five minutes for "Blonde" Cajun Roux. This is sufficient time to sufficiently cook the flour and add a rich buttery flavor to your dish.

6. Create a dark Cajun Roux. As the roux cooks, it will become darker. The darker the roux, the more intense, smoky flavor will be added to your dish. About 20 to 25 minutes of cooking and constant stirring will produce a flavorful dark roux.

Tags: Cajun Roux, traditional roux, buttery flavor, equal parts, rich buttery, rich buttery flavor

Make A Simple Creamy Mushroom Pasta Dish

Mushrooms also contain Vitamin B and Potassium.

Mushrooms provide many great nutrients and vitamins, and the only produce item that contains Vitamin D. Even foods that come with it, like milk, must be fortified first, whereas mushrooms naturally contain this important vitamin. Mushrooms generally have a somewhat savory, meaty taste, although this can vary depending on the type of mushroom. Mushrooms can be used to make an easy and fast pasta dish that takes advantage of the fungi's compatibility with dairy.

Instructions

1. Fill the large pot with 1 gallon of water. Add the salt to the water, and then put the pot on a large burner. Turn the burner onto high, and allow the water to come to boil.

2. Add the olive oil to the large skillet, and set the skillet on another large burner. Do this while the water for the pasta is coming to a boil. Turn the burner under the skill to medium and add the garlic while the skillet heats up.

3. When the garlic has turned translucent before it starts to brown, add the mushrooms. Cook until they get darker and shrink - they will look a little shriveled, but this is normal.

4. Stir in the milk and cream with the mushrooms when they are cooked. Bring the mixture to a simmer, and then reduce the temperature. Simmer, stirring constantly, until the mixture coats the back of a spoon. When a finger is run over the spoon, there should be a clear line where the finger was, and the liquid should not rush in to fill the space.

5. When the water is boiling, add the pasta. Bring the water back up to a boil. Cook the pasta for eight to 12 minutes, stirring frequently, until it is al dente. Al dente is an Italian expression that means "to the tooth." When used in reference to pasta, it means that the pasta still has a little bit of resistance, but does not have a hard center.

6. Drain the pasta by pouring the whole pot directly into the colander. When all of the pasta is in the colander, pick up the colander and lightly toss the pasta inside to shake loose any excess water. Pour the pasta back into the large pot.

7. Carefully pick up the skillet or frying pan and transfer the pasta mixture into the large pot. Toss with a pasta fork until the pasta is coated, then serve. Alternatively, serve the pasta with the mushrooms and sauce ladled over the pasta, which requires no lifting of heavy pans of sauce.

Tags: into large, large burner, Turn burner, with mushrooms

Make A Watermelon Keg

Use the shell of a watermelon to serve a spiked fruit juice punch at your next outdoor party. Here's tap your melon and make it into a functioning keg.

Instructions

1. Flatten the bottom of one end of your watermelon by cutting off a thin slice of the rind. Cut just enough so that the watermelon will stand upright on one end.

2. Cut a circular top out of the opposite end of the melon. Much as you would cut the top off of a pumpkin, carve out a round lid from the melon and set it aside.

3. Scoop out the fruit flesh from the melon and put it into a bowl. Pour any remaining juice into a pitcher. If you use a seedless melon you can process the fruit without removing the seeds. If your melon is seed-filled, remove the seeds with a spoon or clean hands.

4. Drill a hole in the bottom front of your watermelon where you want the tap to be. Use a drill bit a little bit smaller than the faucet you want to use as your tap. Use a sharp knife to open the hole to the correct diameter.

5. Screw in a clean, new ball valve faucet into your hole. The faucet should turn easily with one hand and have a fitting long enough to protrude through the rind of the melon. Put a rubber washer on the faucet inside the melon to assist in making a leak proof seal.

6. Mash the pulp to gather as much watermelon juice as possible. Mix rum with juice and fill the keg with the spiked juice.

7. Turn the valve to dispense the watermelon punch into guests' cups.

Tags: from melon, your melon, your watermelon

Make Hearty Superbowl Sunday Appetizers

Serve hearty appetizers at your Superbowl party

Super Bowl Sunday has become about so much more than just football. While the big game is still the main attraction, the food served at a Super Bowl party runs a close second. Chips, dips, pretzels and crackers no longer make the cut. Heartier appetizers are the trend, especially if party guests are consuming alcohol at an early hour. Robust hors d'oevres take the place of a meal; or enjoy them throughout the day.

Instructions

Barbecue Beef Cups

1. Cook 3/4 lb. of ground beef, drain it thoroughly, and stir in the barbecue sauce, chopped onion and brown sugar.

2. Grease a cupcake pan and fill each partition with a biscuit.

3. Spoon the beef mixture into the biscuits, top them with American cheese, and bake them at 400 degrees Fahrenheit for 10 to 12 minutes.

Slider Hamburgers

4. Brown 2 lbs. of ground beef and drain it.

5. Add in onion soup mix, eggs, bread crumbs and water. Mix the mixture thoroughly and spread it onto a jellyroll pan.

6. Bake the mixture at 400 degrees Fahrenheit for 20 minutes, and serve it on sliced rolls.

Crescent-Wrapped Hot Dogs

7. Wrap the hot dogs in the crescent rolls.

8. Place the hot dogs a few inches apart on a cookie sheet.

9. Bake them at 350 degrees for 10 to 15 minutes.

Tags: beef drain, degrees Fahrenheit, degrees Fahrenheit minutes, Fahrenheit minutes, ground beef, ground beef drain, Super Bowl

Cook Lemon Chicken

Prepare your chicken a little different tonight. Adding a lemon flavor is a twist on the staple baked-chicken dish. But there are a wide range of ways to prepare lemon chicken. For instance, Chinese lemon chicken is made by battering and frying the chicken and then covering it with a lemon glaze. The below standard method is very close to the Italian style, but that recipe calls for the cook to add a few bread crumbs to the chicken while it cooks. First, try this recipe and, before long, you will be making your own spin on this dish.

Instructions

1. Mix lemon juice, rosemary, thyme, salt, and pepper in a bowl.

2. Make small cuts into the pieces of chicken so that the marinade will soak in. Place the marinade with the chicken in a tightly sealed plastic bag for 2 -- 8 hours and place these bags into a bowl to catch any leakage. Refrigerate.

3. Preheat the oven to 425 degrees when you feel it has marinated long enough.

4. Take the chicken out and place on a rectangular pan, deep enough to retain liquid run-off.

5. Place the pan in the oven.

6. Take a look into the oven at 15, 30, and 45 minutes. How long it will take depends on the size and thickness of the chicken. Chicken tenders will be finished in twenty minutes, chicken breasts in fifty minutes. Make sure the chicken is cooked through thoroughly. You can use a meat thermometer or cut through it to see if it is done.

7. Serve the dish while still warm.

Tags: lemon chicken, long will

Remove Oil From Cheese Sauce

Fat naturally collects on the surface of cheese sauces after they settle.

Most sauces require you to remove excess fat to achieve proper texture, viscosity and palatability. Certain sauces, such as consomm s, require as much fat removal as possible to achieve the clarity that makes them desirable. Although cheese-based sauces need to retain some fat for flavor and texture, they do not need an unpleasing pool of grease resting on the surface. Removing fat from these sauces can be done in several ways, the most effective being skimming, chilling or a combination of both.

Instructions

1. Remove excess fats from sauces by chilling them. Allow the fat to collect on the surface of the sauce, cool for approximately 30 minutes, place in the refrigerator and continue cooling for 30 minutes. Remove the chilled, solidified fat using a spoon.

2. Skim excess fat from the surface of cheese sauce with a shallow, perforated skimming spoon--also known as a spider skimmer. Skim the viscous and solidified fat from the surface of the cheese sauce and allow any non-fat liquids to strain back into the pot before discarding.

3. Move the pot containing the cheese sauce slightly to the left or right of the burner towards the end of cooking or when reheating. Use an inverted plate to support the side of the pot not touching the burner. The fat will collect on the side of the pot removed from the burner for easy removal.

4. Place a shallow, perforated spoon in the freezer for 15 minutes. Collect and remove the fat from the surface of the cheese sauce using the cold spoon. The fat will congeal upon contact with the spoon, making it easier to collect. Wash the spoon and repeat as needed.

5. Remove trace amounts of surface fat using a lint-free paper towel or coffee filter. Often after removing large quantities of fat from a sauce, small droplets remain dispersed over its surface. Lay the coffee filter over the droplets and allow it to saturate. Using a sliding motion, pull the filter over the surface of the sauce, remove and discard. Allow a few minutes for more droplets to float to the top and repeat until desired appearance is reached.

Tags: cheese sauce, surface cheese, from surface, from surface cheese, surface cheese sauce, coffee filter, filter over

Japanese Cooking With Cast Iron Pots

Japanese use cast iron pots because of their durability and how long they can hold heat. The pots are used primarily in nabemono dishes and tea ceremonies. When eating nabemono, the large pots are filled with broth or vegetables, and guests add their own ingredients as they desire, eating in a communal gathering. In tea ceremonies, the pots are used to heat the water that is poured into cups for the tea.

Uses

Japanese cast iron is used in a variety of cooking, especially group meals and large dishes in which several ingredients are combined. Japanese cast iron cookware focuses primarily on utility, and it is used instead of the stainless steel or Teflon alternatives available in the United States. Proponents of cast iron cooking say that the iron enhances the flavor of such communal Japanese dishes and adds important nutrients to the meals.

History

The art of creating the simple pots used in Japanese cast iron cooking is called Nambu-tekki. It was born in the 17th century and refined in the later centuries to the basic kettle and skillet designs used today. Japanese cooks found that cast iron retained heat longer, heated more evenly and lasted much longer than alternatives, thus suitable for frequent family meals and tea ceremonies.

Nabemono

Nabemono is a term used to refer to both the one-pot meals served in cast iron pots and the communal tradition of meeting at homes and restaurants to partake in such meals. The word nabemono lmeans "things in a pot," and it is the most popular use of cast iron cooking in Japan. In nabemono gatherings, people bring their own ingredients in pots and platters and make them available to all guests. Diners choose from the ingredients that interest them and place them in the pots filled with heated broth or soup of some kind. Once cooked, the diners draw food from the pots that interest them.

Chagama

The other popular use of cast iron pots in Japanese cuisine is as water pots for tea ceremonies. These lavish and highly formal ceremonies are held for a variety of reasons, but they center around the chagama, or the cast iron pot used to heat the water that is poured for tea.

Sukiyaki

Sukiyaki is the name for the most popular dish eaten in the nabemono style. It has migrated to the dishes of other cultures and is one of the most well-known Japanese dishes. The primary ingredient is usually some type of meat, cut into pieces small enough to fit in and be shared from the pot, along with vegetables and raw egg.

Tags: cast iron, Japanese cast, Japanese cast iron, cast iron cooking, iron cooking, iron pots

Make Spearmint Tea

Spearmint tea is a refreshing, aromatic beverage that is delicious served both hot or cold. Spearmint tea is also good for you. Not only is it caffeine free, it can also help soothe an upset stomach and reportedly helps limit excess hair growth in women. Spearmint tea is easy to make, wonderful to drink and has plenty of perks to go along with it.

Instructions

1. Pour 4 cups of water into a large saucepan.

2. Take the spearmint leaves and rinse them thoroughly with cold water. Place them in the saucepan of water.

3. Using low heat, warm the water and the spearmint leaves slowly. Make sure the water does not come to a boil. The longer you heat the water and spearmint leaves, the stronger the flavor of the tea will be.

4. Remove the saucepan of tea from the stove when you are satisfied with the flavor or aroma.

5. Place the medium saucepan in the kitchen sink. Put the colander over the pan and slowly pour the water and spearmint leaves into it. The colander will catch the leaves as the tea goes into the pan. Discard the leaves.

6. Allow the tea to cool slightly before serving. Pour into tea or coffee cups and add the flavorings of your choice (white or brown sugar, honey, sweet cream or milk). Stir well, close your eyes and take a soothing sip.

Tags: spearmint leaves, water spearmint, water spearmint leaves

Convert Conventional Recipe For A Slow Cooker

Slaving over a hot stove isn't anyone's idea of a day well spent, but if you want to have a good homemade meal at the end of the day is there any other choice. You can convert some of your favorite recipes to be cooked in a slow cooker.

Instructions

1. Know which conventional recipes will work best in the slow cooker. If the recipe is labor intensive and has many different steps, this is probably not the best choice. Ones with most of the work involved in the prep stages are easier to convert.

2. Lengthen the time for recipes that need to be cooked on medium heat for 30 minutes to cook in the slow cooker on low for 4 to 6 hours or high for 1? to 2 hours.

3. Change recipes that are to be cooked for 45 minutes on medium to 6 to 10 hours on low or 3 to 4 hours on high in the slow cooker.

4. Convert recipes normally cooked for an hour on medium heat to 8 to 10 hours on low heat or 4 to 6 hours on high heat in the slow cooker.

5. Understand when and where to add certain ingredients. Harder vegetables will take longer to cook in the slow cooker and should be cut up into small pieces and layered on the bottom. Brown meats before adding them, add herbs, spices and dairy towards the end of cooking.

6. Presoak beans if possible overnight or as long as possible, before adding to the slow cooker. Avoid adding acidic or salty things to the meal until the beans are cooked, because they will make the cooking time longer and your beans tougher.

Tags: slow cooker, hours high, before adding, cook slow, cook slow cooker, heat hours

Thai Restaurants In Northville Michigan

Thai Dish

Located approximately 30 miles northwest of Detroit, Northville, Michigan, provides a small-town atmosphere coupled with stately Victorian-era architecture. Amongst the specialty shops, galleries, theaters and preserved landmarks, you can also find Thai food. While this small city does not have a large array of choices, there are a few Thai restaurants to choose from in Northville and in the vicinity.

New Bangkok Cuisine

New Bangkok Cuisine is the only completely Thai restaurant within the city limits of Northville. The restaurant is open daily for lunch and dinner, excluding Sundays. New Bangkok Cuisine offers a casual dining atmosphere in an intimate setting, with seating available for under 60 customers. You can find traditional Thai dishes like pad Thai, pad prik, curry and coconut ice cream. Besides in-house dining, they also offer carry-out.

New Bangkok Cuisine

250 North Center Street

Northville, MI 48167

248-344-7808

Noodles & Company

Noodles & Company serves up Thai cuisine dishes like pad Thai, Bangkok curry and Thai curry soup. They also offer American, Mediterranean and Japanese noodles, salads and soups, or you can create your own noodle bowl by mixing and matching ingredients. If you are watching your diet, the restaurant has a number of dishes below 400 calories, and suggestions for low-fat, calorie, sodium and carb content. You can dine in the well-lit restaurant with large windows, plush carpet and contemporary wooden furniture, or take out.

Noodles & Company

17931 Haggerty Road

Northville, MI 48167

248-380-7777‎

noodles.com

Thai Cafe‎

Thai Cafe‎ is located 10 minutes' drive from Northville. The restaurant offers dine-in and take-out. Drunken chicken noodle, hot and sour soup, peanut curry, pra ram long song, pad see ew, pad ped and tofu stir-fry are all options on the menu. They also have daily specials. The restaurant is small and cozy, affording under 10 tables for seating. While the outside of the building is unassuming, the owners have decorated the interior with homey relics and comfortable seating to create a casual atmosphere.

Thai Cafe‎

200 South Main Street

Plymouth, MI 48170

734-459-0963

Thai Basil

Thai Basil is less than a 10 minute drive from Northville and is open for lunch and dinner. You can find dishes like chicken satay, pad cashew, basil roll, garlic frog legs and Thai rib-eye served at the restaurant. There are also monthly specials to choose from and complete special dishes dedicated to the king and queen. The restaurant offers a catering menu for parties of 12 or more and also has a full bar.

Thai Basil

37273 West Six Mile Road

Livonia, MI 48154

734-464-5934‎

thaibasillivonia.com

Tags: Bangkok Cuisine, dishes like, from Northville, Noodles Company, Thai Basil, Thai Cafe

Describe A Wine'S Body

The body of a wine is defined by the weight of the wine in the mouth. "The weight" of the wine in the mouth is essentially the cumulative effect of fruit, tannin and alcohol. Describing a wine's body may be challenging at first; however, with a little practice and experience, you can start describing a wine's body like a pro.

Instructions

1. Sip the wine slowly and slowly move the wine in your mouth so that it is touching the different taste buds in your mouth.

2. Use words like "smooth" and "round" to describe a wine if it has little acidity. If there are higher levels of acidity, describe it as "crisp". Adjectives like "flat" and "dull" have the lowest levels of acidity.

3. Take note of how how heavy or thick the wine feels in your mouth. If it is heavy, the body of the wine is described as "full bodied" . "Light", "medium", or "full" are also terms to further describe the body of the wine.

4. Don't forget that the fullness of the body does not necessarily describe the intensity of the wine. The flavor intensity of the wine does not correlate with the body of the wine.

Tags: body wine, your mouth, intensity wine, levels acidity, weight wine

Tell Drinking Glasses Apart

Glassware is the most popularly manufactured material for drinking throughout the world. Because glassware is readily available in many different shapes and sizes, it isn't always easy to tell a water goblet from a wine goblet or a drinking glass from a glass for juice. Fortunately, books such as Emily Post's Guide to Etiquette exist to help us determine the purposes under which certain glassware should be used. Distinguishing glassware is a simple process which does not require any special skills.

Instructions

1. Separate your glassware into two categories: glassware with stems and without.

2. Inspect the fluted stemware (glasses which contain an orb shaped top and stem shaped bottom). These include water and wine goblets, as well as champagne flutes and sherry or dessert glasses.

3. Note the largest of the fluted glassware. This is the water goblet, meant to contain water only. The second largest of the fluted glassware is the wine goblet. The tall cylindrical fluted glass is the champagne flute. The smallest of the fluted glasses is the sherry glass, meant to contain an after dinner liqueur beverage, such as sherry or another type of dessert wine.

4. Inspect the non-stemware glasses. The tall one (without a handle) is a simple drinking glass, meant to contain iced tea or another type of cold beverage. The tall, handled glass is a stein, meant to contain beer. The smallest of the non-stemmed glassware is the juice glass. The juice glass is half the size of the drinking glass, and is used for any type of fruit juice.

5. For proper placement of drinking glassware on the dining table, see Emily Post's guide to table settings located in the "reference" section.

Tags: meant contain, drinking glass, another type, Emily Post, fluted glassware

Remove Burned Food From Ceramic Cookware

Ceramic cookware has a lot of advantages and can usually last for many years. It's also pretty forgiving when it comes to removing burned-on food. If you're looking for solutions to this sticky problem, there are several ways to remove that baked-on gunk and grime, while protecting the integrity of your cookware.

Instructions

1. Fill the pot with water, add a few tablespoons of salt and allow it to sit overnight. If the food is still stuck on, try boiling the salt-water mixture for a few minutes. This should loosen up even the toughest food stains.

2. Drop in some baking soda and vinegar. Mix the two together with a little bit of water and let the entire mixture sit. Then clean the dish as usual.

3. Spray on some oven cleaner. Since your ceramic cookware is similar to your oven, spray-on oven cleaner often works just as well on it. Allow it to sit for a bit and then scrub and rinse as usual.

4. Add some powdered dishwasher detergent. Cover the bottom of the cookware with the powder, and then cover the whole thing with a warm, wet towel for a few hours. This should help remove any baked-on food.

5. Use the dryer sheet trick. Put a new or used dryer sheet in the bottom of the pan, and cover it with a thin layer of warm water. Let the dish sit for about 30 minutes, and watch the burned-on food just slide away.

Tags: burned-on food, dryer sheet, oven cleaner, This should

Tandoori Oven Cooking

Tandoori oven cooking is a cooking method similar to grilling. Marinated meat is threaded onto long skewers and cooked over a hot fire in a tandoor, or clay oven. The walls of the oven reflect the heat, keeping the temperature extremely hot and smoky.

The Tandoor

The tandoor is a deep clay oven, usually buried or enclosed to insulate it and intensify the heat. A charcoal fire is built in the bottom of the oven, creating a very hot cooking environment. Skewered food cooks very quickly, creating a crispy exterior and sealing in the juices and flavors. The tandoor imparts a unique flavor and texture to the foods that cannot be duplicated without a tandoor oven. Tandoori recipes can be prepared on a gas or charcoal grill with good results, but the flavors will not be the same.

Clay Pots

Clay pots are available in a variety of sizes to be used for tandoori cooking at home. The clay must be soaked in cold water for at least a half hour before the first use, and for at least 15 minutes before subsequent uses. The pot should be placed in a cold oven to heat it slowly. Placing the clay into a preheated oven can cause it to crack or break.

Clay pots are popular in Mexico and parts of Central America. The clay absorbs the flavors like a tandoor oven, but it is impossible to duplicate the intense dry heat of a tandoor in this way.

Preparing the Food

Meat for cooking in a tandoori is marinated overnight in a mixture of yogurt and spices. The yogurt tenderizes the meat and the spices flavor the food. Typical spices used include ginger, garlic, curry powder, chili powder, and saffron.

The meat is then threaded onto long metal skewers or pre-soaked wood skewers. Place the skewer into the tandoor oven, resting one tip on the bottom of the oven and the other against the side of the oven. The meat will cook very quickly. You can also grill the meat over medium heat. Turn the skewers occasionally and baste with leftover marinade. When the meat is done, turn the heat up briefly to crisp the outside. If desired, lightly baste the cooked meat with a mixture of melted butter and lime juice to compliment the flavors.

Tags: tandoor oven, bottom oven, clay oven, Clay pots, onto long, threaded onto

Keep Bananas Fresh When Unpeeled

Banana slices are the perfect healthy snack for toddlers and small children.

Creamy, satisfying bananas are delicious when left whole. Sliced bananas serves as a nice addition to a fruit salad or eaten as pancake toppings. However, if you slice too many, you may see them turn brown soon after. Once a banana's fruit is exposed to the air, enzymes in the fruit begin a process called oxidation. While the change in color doesn't necessarily mean fruit has turned bad, it does make them look less appealing. Treating and storing sliced bananas properly will keep fresh for two to three days.

Instructions

1. Unpeel one banana and place it on a cutting board or plate. Using a butter knife, gently cut the bananas into 1-inch thick slices.

2. Arrange the slices in a plastic bowl. Pour in 1 tbsp. of fresh lemon juice. One option involves using a natural fruit preservative. Cover the bowl with a lid and give the fruit a little shake. Be careful as excessive shaking may squish the bananas.

3. Refrigerate them immediately for one to two days.

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What Is A Marmite Jar

Marmite jars are the glass containers that hold the famous British spread, Marmite. Marmite is made of yeast extract and is notoriously salty. Marmite admits that it's a love it or hate it food and has an acquired taste, and even uses this fact as a marketing tool. Marmite jars have yellow labels and a yellow lid and are made of dark, round glass.

The Container

Marmite's original container was an earthenware pot that was similar to a French casserole dish referred to as a "Marmite," hence the name. The original Marmite container was eventually retired in the 1920s, but was immortalized in the label of the new glass container. The new containers are composed of a distinct yellow lid and a red and yellow label.

History

According to Marmite's website, its evolution into a world-renowned spread began in 1680, when Dutch scientist Leouwenhoek looked at yeast through a microscope to discover that it had spherical cells. Later, scientist Louis Pasteur concluded that these cells were plants. The continual study of yeast by a German scientist named Leibig, unveiled that yeast could be formed into a food product similar to meat in color and smell, while remaining vegetarian. Many food companies tried and failed to market yeast extract, until 1902 when the Marmite food company aimed to perfect a recipe in England. For the first 10 years of its existence, Marmite was an acquired taste by the British. In 1912, however, the discovery of vitamins and their health benefits boosted Marmite's popularity.

Ingredients

The ingredients within a Marmite jar is vegan-friendly a mix of yeast and salt. The yeast in Marmite is a beer brewing by-product and is self-digesting. Adding salt to the yeast transforms it into sludge, creating a meaty flavor. In addition to yeast and salt, Marmite includes several spices, celery extract, and vegetable extract. Marmite is rich in B-vitamins, including niacin, thiamin, riboflavin, folic acid and cobalamin.

Storage

The is no need to refrigerate your Marmite jar after opening. Marmite can be stored at room temperature and has a very long shelf life.

Tags: acquired taste, Marmite jars, salt yeast, yeast extract, yeast salt

Wedding Cake Toppers & Decorations

Wedding Cake Toppers & Decorations

If you and your soon-to-be spouse are conventional and like to stick to the tried and true, there are a number of traditional toppers and decorations available for your wedding cake; however, if you are nontraditional and unorthodox, this can be exhibited by selecting an unusual topper for your cake.

Make Your Guests Chuckle

Comical cake toppers might just be your thing if you are an unconventional couple with a great sense of humor and enjoy a good inside joke. WeddingDesigner.com has a wide variety of cake top figurines that will make you giggle and amuse your guests. If your husband-to-be is a sports nut and you want to rib him about it, you'll find the perfect cake topper to do just that. The choices are broken down into categories including design (ethnicity of the bridal couple), price, theme and color.

Microtoonz.com offers hand-sculpted and hand-painted figures for your cake top. The figurines look just like a bride and groom. Send a photograph to Microtoonz and the artists and sculptors will create custom caricatures. The heads of the characters are made out of polymer clay and are very detailed. You can select eye and hair color as well as skin tone. The base and additional props are created out of resin and painted in detail. The finished product is 5.5 inches tall.

Flowers

According to Wedding-flowers-guide.com/wedding-cake-flowers, florists can create real flower arrangements that can be placed atop a wedding cake and easily removed when it is time for the cake to be cut. The flowers on the cake can coordinate with the bridal party's bouquets and with the other floral decorations used in the church and at the reception. Some flowers shouldn't be used because they are poisonous, including Aconitum and Digitalis (foxglove).

If you don't want to use real flowers, consider using silk or artificial flowers as your cake topper.

Bride.ca/weddingideas notes that your cake maker can create flowers that look real (but aren't) out of royal icing, gum paste and/or fondant--and you can eat these. These "fake" but edible flowers will look elegant on your wedding cake.

A simple way to create a floral cake topper is to place a boutonniere or corsage atop your cake, according to Wedding-flowers-guide.com.

Create It Yourself

On Brides.com/createacake, you can design your own wedding cake, including the topper that you want to use. If you decide that you don't like the finished product, you can start all over from scratch. When you are satisfied with your design, you can print out the picture, take it to your favorite baker and show her exactly what you want.

Consider Alternative Toppers

You are not limited to putting figurines or flowers on top of your cake. Justcaketoppers.com recommends that you use bows and/or ribbons, bells or charms specifically made for wedding cakes, pillars and even pearls. Icestandard.org suggests that you put your initials atop the cake or, instead, use a jeweled monogram. Consider using a double heart as your cake topper.

Unusual Wedding-Cake Toppers

If you're really in the mood to select something highly unusual for your wedding-cake topper, pay a visit to Designsbydorian.com. Dorian's toppers feature dragons--which are considered to be the most powerful of all magical creatures--as well as butterflies, swans, unicorns, dolphins and teddy bears, and that is just scratching the surface. The cake top is customized. You pick the colors.

Tags: your cake, cake topper, wedding cake, your wedding, your wedding cake, cake figurines, Cake Toppers

Make Fresh French Fried Potatoes

Make homemade fries that could easily rival your favorite restaurant's.

When it comes to homemade fries, it is a struggle to achieve the exact balance of a crispy well done exterior and fully cooked interior. It is easy to end up with fries that are soggy, burned on the outside or undercooked in the middle.

One way to ensure perfect home cooked French fries is to use the double frying method. Double frying entails cooking your fries twice; once to cook the inside and a second time to fry the outside. This method results in fries with a golden crispy exterior and soft interior.

Instructions

1. Skin the sides of the potatoes. Leave the skin intact at the ends. Cut the potatoes into quarter-inch-thick fries. Place the cut potatoes in a colander, and rinse them under cold water until the water runs clear.

2. Place the potatoes in a bowl, and add water until it floats one inch above the potatoes. Cover the potatoes with ice and allow them to soak for 30 minutes.

3. Add the oil to the heavy pot or deep fryer. Heat the oil to 325 degrees Fahrenheit. Drain the water off of the potatoes, and use a paper towel to pat the fries dry. Add two cups of potatoes to the oil.

4. Cook the potatoes for five to seven minutes until they are partially cooked and light brown. Remove the potatoes and place them on the draining rack. Continue this process until all the fries are partially cooked.

5. Heat the oil to 350 degrees Fahrenheit. Add two cups of the partially cooked potatoes to the oil. Cook the potatoes two minutes, until they are golden brown in color and fully cooked.

6. Remove the potatoes and place them on the rack to drain. Season the fries with the salt and pepper to taste. Continue this process until all of the fries are completely cooked and seasoned.

Tags: partially cooked, Continue this, Continue this process, Cook potatoes, degrees Fahrenheit, fries that

Thicken Spaghetti Sauce

Thicken tomato sauce with household ingredients.

The consistency of a watery sauce prevents the sauce from sticking to the pasta and causes the pasta to absorb water, leading to soggy pasta and a ruined meal. Thickening tomato-based sauces requires adding tomato paste, pureed vegetables or meat, depending on your desired flavors. Save a watery sauce by fixing it with simple and savory ingredients in time for service.

Instructions

1. Boil the tomato sauce uncovered for five to 10 minutes to evaporate some of the excess water. Stir the sauce so that it does not stick to the bottom of the pan and burn.

2. Add one can of tomato paste to thicken the sauce. Stir the paste into the sauce and reduce the heat to a medium temperature.

3. Add a cream-based product such as butter, heavy cream or grated Parmigiano-Reggiano cheese to thicken the spaghetti sauce.

4. Puree one roasted pepper and one onion in a food processor if you desire those flavors in your sauce. Add the pureed vegetables to the sauce as a thickening agent to absorb the water. Stir the pureed vegetables and sauce.

5. Pour 1 cup of olive oil into a skillet. Cook hot or sweet Italian sausage, based on your preference, and ground beef for about 10 minutes until golden brown. Add the sausage and beef to the tomato sauce to absorb the moisture and thicken it. This turns your spaghetti sauce into a Bolognese sauce and creates juicy, flavorful meat.

Tags: pureed vegetables, tomato sauce, absorb water, pureed vegetables sauce, spaghetti sauce

Make Teriyaki Chicken Wings From Scratch

You may enjoy teriyaki chicken wings at your favorite restaurant, but if you think they're good, try the same dish made from scratch in your own kitchen. They're deliciously finger-licking good, so be sure to serve them with plenty of napkins.

Instructions

1. Put the soy sauce, dry sherry, light brown sugar, minced garlic and chopped gingerroot in a blender or food processor and puree into a uniformly-colored sauce.

2. Place the chicken wings in a resealable bag and pour the teriyaki marinade over the top. Squeeze out the extra air and seal the bag. Allow the chicken wings to marinate for at least an hour, but no longer than 24 hours. Remove the wings from the bag and save the marinade.

3. Preheat the oven broiler and put a single layer of wings on the broiler pan. Broil the wings for 5 to 10 minutes or until crispy and golden brown. Turn the wings over and broil them for an additional 3 to 5 minutes. Watch them carefully, because they can quickly go from golden brown to black.

4. Put the teriyaki marinade in a small saucepan and cook it on high until it thickens and the volume reduces by about half.

5. Turn the oven down to 375 degrees. Put the wings in a large roasting pan and drizzle the sauce over them. Stir the wings until they are all coated in sauce.

6. Cover the pan with tin foil and put the teriyaki chicken wings in the oven for 30 minutes, basting them with sauce every 10 minutes. To make the wings crispy, remove the tin foil for the last 5 minutes.

7. Remove the teriyaki chicken wings from the oven, let them cool slightly and serve.

Tags: chicken wings, teriyaki chicken, chicken wings, golden brown, teriyaki chicken wings

Neutralize Capsaicin

Capsaicin is the compound that makes chili peppers hot.

If you have an adventurous palate and enjoy sampling spicy cooking, it will be to your benefit to know neutralize capsaicin. Capsaicin is a colorless and odorless compound that is found in chili peppers, and according to Garden Web, is the source of their heat and pungency. The compound is highly potent and can cause irritation, especially in thin membrane areas such as the mouth and eyes. There are several techniques that can be used to neutralize capsaicin and soothe the burning sensation, which mainly consist of consuming neutralizing food and beverages.

Instructions

1. Wash your hands thoroughly with soap and water to remove any residual capsaicin that you could spread to other sensitive areas such as your eyes.

2. Avoid drinking water to cool your mouth after a spicy bite of food. The capsaicin compound is insoluble in water, so it will have little to no positive effect on the intense heat in your mouth.

3. Take a drink of alcohol if you are already drinking an alcoholic beverage with your meal. According to Chipotle Chiles, capsaicin is soluble in alcohol, so it will help to soothe the burn from the chilies.

4. Consume high-fat dairy in any available from. This includes milk, cream or sour cream --- often served with spicy Mexican food --- which will help coat the mouth and break the bonds of the capsaicin.

5. Eat something sweet with high sugar content such as a dessert item or a beverage with sugar (i.e. sweet tea or punch). According to Chipotle Chiles, sugars will also bind to pain receptors in your mouth, which will help to dull the burn from the spice.

6. Suck on a cool ice cube to provide additional soothing sensation after you have taken the necessary steps to neutralize the capsaicin.

Tags: will help, your mouth, According Chipotle, According Chipotle Chiles, areas such, beverage with

Pumpkin Seeds

Bright orange pumpkins lie all over the fields on the pumpkin farms in late autumn. No matter if the pumpkin is as big as a toddler and as heavy as a small pig or small enough to hold in the palm of your hand, each orange orb is filled with tiny seeds. Each seed has the capacity to grow into several more pumpkins next year. The seeds themselves are fascinating and can be prepared into a nutritious and delicious snack.

The Facts

The orange rind on the outside of the pumpkin covers a thick mass of pulp which is the main ingredient in everyone's favorite, pumpkin pie. In the center, arranged in three circular sections are the seeds. They are connected by stringy fibers in a moist cavity. Imagine three cuff-shaped bracelets arranged so that they touch in the middle with the openings facing out towards the surrounding wall of the pumpkin shell. A total of six groups of three sets of seeds are arranged in lines running vertically from the base to the stem of the pumpkin. The seeds must be removed before a pumpkin is carved or cooked.

Features

Each seed is white on the outside and coated with a kind of mucus beneath which are two more layers of outer covering. The top one is thin and transparent, while the inner one is thick and white. Inside, the seed contains a green meat that encloses the embryo that has the potential to grow into a new pumpkin. The root pushes out the pointed tip of the pumpkin seed, and the seedling's leaves sprout from the rounded end.

Time Frame

It takes an average of 120 days for a pumpkin seed to grow into a ripened pumpkin. Giant pumpkins take about a month longer, averaging around 150 days. While it is possible to sow the pumpkin seeds directly in the field or garden well after the last frost day, since pumpkins require warm sunny days to sprout, it is often recommended that pumpkin seeds be sown indoors to germinate. Sprouting can be expedited by using a nail file to scratch the seed all over except on the pointed tip where the root will emerge. Before planting the seed with the point down, put them in warm water for a couple of hours. It should take four to six days to sprout. After the first pair of seedling leaves has been replaced by true pumpkin leaves, they are ready to be transplanted into the garden.

Benefits

Besides recycling the seeds to grow new pumpkins, they make a delicious, nutritious snack. First they must be removed from the pumpkin shell and boiled in water for about ten minutes. This will soften them. Drain the water off the seeds. Spread them out on a baking sheet that has been sprayed with a shortening. Sprinkle them with salt and bake them for 30 minutes at 350 degrees. Let them cook. Store them in an air tight container and serve them as you would nuts.

History of

Pumpkins were introduced by the Native Americans who grew them for food. They have emerged as an autumn tradition used at Halloween to carve jack-o-lanterns and at Thanksgiving as a symbol of plenty. Not only are they delicious when sweetened and baked into a pie, they can be cooked to make breads, soups, and even served like squash as a vegetable side dish. Pumpkin seeds contain the future for all of these traditions. While hybrid pumpkins do not produce fertile seeds, traditional varieties still produce viable seed.

Tags: grow into, days sprout, Each seed, must removed, pumpkin seed, pumpkin seeds, pumpkin shell

Make Wine With Mango Fruit

The mango is a tropical fruit but is readily available in supermarkets. It makes a fragrant, delicately flavored wine that ages quickly. Mangoes are not very sweet, so they require a lot of extra sugar to ferment. They will also need extra acid to keep the wine from getting too flat. In addition to mangoes, this recipe requires supplies that are commonly available from wine-making suppliers.

Instructions

1. Pour the water in a steel pot and bring it to a boil. Peel the mangoes and cut out the single large seed. Dice the fruit and place it in a nylon straining bag. Tie off the bag and place it in your primary fermentation vessel (carboy). Mash the mango fruit in the straining bag with your hands or a potato masher. Dissolve the sugar in the boiling water and pour it into the carboy.

2. Add the acid blend, tannin and yeast nutrient. Cover the carboy and allow it to cool to room temperature. Add the pectic enzyme and cover the carboy again. Allow this mixture (called the must) to stand for 12 hours and add the yeast before covering the carboy.

3. Squeeze the straining bag gently two to three times each day for the next 10 days. Allow the bag to drip drain into the carboy and squeeze the bag one final time. You can now discard the pulp or make a second batch of mango wine with it.

4. Replace the cover on the carboy and allow the wine to sit overnight. Siphon the wine from the surface into your secondary fermentation vessel (rack the wine), increase the volume of the wine to one gallon with distilled water (top up) and attach an airlock to the carboy.

5. Rack and top up the wine after a month and every two months after that for a total of seven months. Add a stabilizing tablet and sweeten it to taste. Rack the wine into bottles after 10 days and age it for a year before drinking.

Tags: carboy allow, fermentation vessel, into carboy, Rack wine, wine from

Make Authentic Fried Rice

Authentic Asian Fried Rice

The secrets to fried rice are simple, but most cooks who make fried rice are not aware of them-thus their creations do not taste authentically Asian. Remember these two secret ingredients, if nothing else: sesame oil and ginger root.

Instructions

1. Start with a tablespoon of sesame oil in a non-stick frying pan over medium heat. Lightly scramble an egg or two in the oil, and remove it. Add another tablespoon of sesame oil, and to that, a few tablespoons of chopped onions (green onions and their tops are especially good, but half of a medium yellow or white onion will do as well), and anywhere from several tablespoons of chopped ham to an entire cup of ham if you like. You can also use shrimp, or a combination of the shrimp and ham, or use tofu. If you do use shrimp, add it just before serving and only heat it through-do not overcook it. If using tofu, fry it separately in a little oil and some soy sauce until it develops a slight skin, then add back to the other frying pan). Stir fry until the onion is almost translucent.

2. Add about a cup of any vegetables you like, and stir fry until cooked through. (Use firm vegetables, not mushy ones, as described in Veggies, below.) Sweet frozen peas are recommended. Chopped snow peas are great too. Soybeans (eda mame) add a lot of protein.

3. Add three cups cooked and cooled medium- or long-grain write rice. (It's important that the rice be "dry." Moist rice will make your fried rice gooey. If you make more rice than you need one time, then use the leftover for fried rice. Or, simply make rice ahead of time and refrigerate it overnight or let it rest until it is cool.)

4. Lightly stir fry the rice for a few minutes-it does not need to be cooked-just tossed with the seasonings.

5. Add 1 tablespoon grated ginger root and about a tablespoon of soy sauce to taste. Add ground pepper to taste. Stir fry for another minute, making sure the soy sauce gets evenly distributed in the rice.

Just before serving, add in the scrambled egg, chopping the eggs with your spatula to separate into small bits. Serve.

Tags: before serving, fried rice, fried rice, ginger root, tablespoon sesame, tablespoons chopped

Tools Needed To Make Guacamole

Guacamole is a popular summertime dip.

As the warm weather days of summer approach, thoughts turn to outdoor gatherings and celebrations. A staple of any festive occasion is guacamole. Whether your recipe has three ingredients or 13, there are some key tools you will want to have on hand when making this classic dip.

Key Ingredients

The avocado is the centerpiece of any guacamole recipe.

The central ingredient in any guacamole is the avocado. To make guacamole, you must slice, seed, peel and mash the avocado. Some chunkier recipes also call for cubes of avocados. All other ingredients are a matter of taste. Some recipes include onions or jalapeno peppers to lend some heat. A selection of herbs and spices ranging from cilantro to cumin can also enhance the flavor of the dip. Finally, some citrus, lime or lemon usually rounds out the traditional guacamole recipe. There are some tools of the trade that will make combining your ingredients and creating this concoction a breeze.

Time-Saving Tools

A food processor makes preparating guacamole a breeze.

For the hostess who craves efficiency, a food processor can be the most effective tool in your arsenal. You will need a knife to slice the avocados, but the food processor will do the rest. If you choose to add fresh cilantro to the mix, a mini herb chopper may come in handy. Electric citrus juicers can make easy work of any lemons or limes your recipe calls for. Ultimately, however, the food processor might be the only tool you need. Simply toss all your ingredients into it and process until your guacamole is as smooth as you like it.

Traditional Tools

The mortar and pestle is an effective tool.

For those who enjoy using a little elbow grease when making their guacamole, the most traditional tool is the molcajete, a Mexican mortar and pestle grinding tool. You might see these in action in restaurants that offer table-side guacamole preparation. Not only can you muddle herbs like cilantro, you can smash jalapenos and mash avocados. Even if you do not have a mortar and pestle handy, you can still make a terrific guacamole. All you really need is a knife for slicing and dicing and a fork for mashing and mixing. Add some chips and a cool drink, and you are ready to enjoy the festivities.

Tags: food processor, mortar pestle, effective tool, guacamole recipe, need knife

Ideas For Grilled Sandwiches

Be creative with your grilled sandwiches.

Grilled sandwiches make handy snacks or speedy dinners, and as long as your kitchen's not completely empty, you can usually scrape together enough ingredients to make one. But with a bit of imagination, a grilled sandwich can be more than a convenience food -- it can be nutritionally satisfying or even downright indulgent.

Cheese

If you favor grilled cheddar sandwiches, try a different type of cheese for a change. Melted goat's cheese or Brie taste delicious with onion chutney, and blue cheese softens to a creamy consistency that's perfectly enhanced by a handful of walnuts or a small side salad of beets. If that sounds too extravagant, simply add a spoonful of jelly, mango chutney, or sliced apple or dates to your usual cheddar sandwich.

Bread

Instead of always choosing plain sliced, white bread, give yourself a bit of variety. Whether you choose whole meal, seeded, rye or corn bread, you will benefit not only from a striking difference in taste, but also a much more nutritionally balanced meal. Spread the outside of your sandwich with butter when making grilled sandwiches, to get that delicious, crispy texture. For extra taste, rub the outside of your sandwich with garlic.

Cold Cuts

Exchange your usual ham for pastrami or salami, or go for bacon and poached egg. Try layering the meat for that deli-fresh experience, or opt for a meat-alternative like fried tofu and soy sauce.

Leftovers

Use up the remnants of last night's chicken paired with whatever sauces you have in the refrigerator: mayonnaise, mustard or barbecue sauce. Cut spare roast beef into thin strips and add to hollandaise sauce or cream cheese, or layer unused salmon or trout with horseradish and chives.

Crunch

Shredded raw vegetables add interest to a grilled sandwich. Throw in a bunch of grated carrot or cabbage, onion, peppers, celery or beets. You'll benefit from the extra vitamins too. Or try adding a handful of nuts or seeds. Peanuts, cashews, almonds, sesame seeds or pine nuts go particularly well in sandwiches.

Tags: grilled sandwich, grilled sandwiches, outside your, outside your sandwich, sandwich with, your sandwich