The Difference Between Balsamic Vinegar & Vinaigrette

A splash of balsamic vinegar or a vinaigrette dressing each brings out the subtle flavor of the dish it dresses.

Good food invites a sensual experience. Pretty though a dish of salad greens, olives and feta cheese might be, and however fresh it tastes, once you add bite and flavor in the form of a dressing you bring all your senses into play. Dressings aren't reserved for savory courses either; a drizzle of true balsamic vinegar and a hint of chili on ice cream is a revelation. Know your dressings and their capabilities, and add more zing to your cuisine.

Balsamic Vinegar

True balsamic vinegar is made in the Italian province of Modena, taking over 30 years to achieve its syrupy smoothness and rich flavor. Balsamic.com describes how workers simmer grape juice on a low heat to reduce it, and add yeast for fermentation. The fermented juice is enriched with a "madre" culture, or "mother" -- a small quantity of vintage balsamic vinegar, then stored in aged barrels of a variety of woods such as chestnut, cherry and mulberry. Over the years, the juice slowly evaporates and is decanted into progressively smaller casks, resulting finally in the rich, sweet balsamic vinegar prized throughout the world.

Balsamic Vinegar On Its Own

Balsamic vinegar brings a unique flavor to vinaigrette dressings, but it has its own song to sing and is best used on its own. Provide a small dish of balsamic vinegar as a dip for raw vegetable crudit s or raw fish. Drizzle it on desserts, slather it on roasted vegetables or reduce it further to add a syrupy tang to meat or vegetable dishes, for a full flavor that is otherwise masked by the addition of oils or herbs in standard dressings.

Vinaigrette Dressing

The flavors of vinaigrette dressings are derived from the addition of vinegar to oil and the ratio of one to the other, and any herbs or spices you care to add. Walnut, sesame, olive, ground-nut or sunflower oils make good dressing ingredients, and you can add herbs, minced garlic, seasonings and mustards. Gordon Ramsay suggests mixing one of the nut oils with a lighter sunflower oil for subtle flavor, and to use lighter vinegars such as rice wine or simply some white wine to reduce the acidic taste.

Storing Vinegar-Based Dressings

Blend vinaigrette dressings and store in an airtight jar in the refrigerator for up to two weeks. Give the bottle a good shake before each use. True balsamic vinegar is aged over 30 years and is bottled in dark glass to protect it from light. It will keep for years if you store it in a cool, dark place. The cheaper varieties either have vinegar added to them or haven't been aged for as long as the traditional product, but they are adequate if your budget won't allow you to afford the more expensive varieties.

Tags: vinaigrette dressings, balsamic vinegar, balsamic vinegar, subtle flavor, True balsamic

Freeze Smoked Fish

You can freeze smoked fish to keep it good for months.

Despite the fact that you can eat it without further cooking, smoked fish does not actually stay fresh much longer than raw fish. You cannot store it in the refrigerator for more than two to three weeks without running the risk of the fish going bad. If you wish to safely keep your smoked fish for longer than that, you will need to freeze it instead. Freezing your smoked fish extends the time in which it stays good to up to three months. Try, however, to consume it within one to two months, when its quality will be even higher.

Instructions

1. Dip a food brush into salad oil and lightly brush the oil over all exposed surfaces of the smoked fish. This will help keep it looking and tasting fresh by delaying the dehydration process.

2. Wrap individual portions of the smoked fish in plastic freezer wrap. Wrap the fish tightly, eliminating any air bubbles between the plastic and the fish. Do not leave any gaps in the plastic. Wrap each piece of fish in a second layer of plastic freezer wrap after you are sure the first is snug and complete.

3. Place the plastic-wrapped fish pieces into a resealable plastic freezer bag. If freezing more than 1 lb. of smoked fish, put only a total of 1 lb. in each freezer bag, using as many bags as necessary to ensure you stick to this limit.

4. Store the bags of wrapped fish in the freezer. You can keep the fish frozen for up to three months before the quality declines too significantly, but you should use it sooner if possible.

5. Thaw the frozen smoked fish by transferring it into the refrigerator or placing it under a stream of cool running water. Thaw only as much as you will be able to use within a few days; this should be one of the plastic-wrapped packets within the freezer bag rather than the entire freezer bag, in most cases.

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What Is Unflavored Gelatin

Unflavored gelatin, also known as granular gelatin, is a stabilizing substance used in cooking. It can be used to thicken liquids and can be combined with other ingredients to form gelatin desserts or molded shapes.

What It's Made Of

Unflavored gelatin is made from animal collagen, a protein derived from cartilage, bones, skin, connective tissues and tendons. The collagen is processed into a yellow, odorless, unflavored material.

Types

Gelatin is most often found in powdered form. It also available in sheets, called leaves, commonly used in Europe or by professional chefs.

How It Works

Powdered gelatin needs to soak in cold water for three to five minutes to dissolve and soften, while gelatin leaves soak for 15 minutes. When the dissolved gelatin is heated, it develops a gel-like consistency.

Effects

Unflavored gelatin adds substance and body to cream fillings and produces a sheen when mixed with icings. When combined with fruit juices and refrigerated, it becomes the well-known flavored gelatin dessert.

Substitutions

A vegetarian substitute for unflavored gelatin is agar (also known as agar-agar). Made from processed seaweed, it comes in long strands, blocks or powder. Pectin, arrowroot and guar gum can also replace traditional unflavored gelatin.

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Hawaiian Meal Ideas

Hawaiian meals consist of meats, vegetables and sweet desserts.

Polynesians and Marquesas are believed to be the first inhabitants of Hawaii, 1,500 years ago. Hawaii became the 50th state of America in 1959. The modern Hawaiian economy thrives from pineapple plantations. Natives of the Hawaiian islands preserve their identity in authentic Hawaiian meals.

Appetizers

Pineapple cheese balls consist of cream cheese, blue cheese, crushed pineapple, green peppers and walnuts. All of the ingredients are rolled into a ball and refrigerated overnight. Rumaki is also a common appetizer in Hawaii. Bacon slices are wrapped around water chestnuts and pineapple chunks held together with a toothpick, and teriyaki sauce is poured over top. Rumaki is broiled in the oven for a few minutes and served hot.

Entr es

Some popular entrees in Hawaii include butterfly chicken, Hawaiian chicken salad and barbecued mahi mahi with orange mango sauce. Macadamia mahi mahi are fillets seasoned with salt, pepper, butter and lemon juice. The fish is sprinkled with macadamia nuts and baked until they brown. Kilauea purple passion rice is served as a side dish. The rice recipe includes grape juice, chicken bouillon cubes, butter and toasted almonds.

Desserts

Hawaiian desserts include banana guava pie, chocolate mochi, carrot pineapple cake and caramel cuts. A Hawaiian almond float includes gelatin, sugar, milk, almond extract, peach slices, lychees and maraschino cherries. The gelatin is prepared and cut into diamond shapes for fruit drinks. Haupia is another dessert of frozen coconut milk, sugar, cornstarch and water. The mixture cooks over low heat and then firms in a square pan for serving.

Luau

A luau is a festive occasion in Hawaiian culture. A staple meal of a Hawaiian luau is the kalua pig. Three lbs. of pork butt, 1 tsp. of liquid smoke and 2 tsp. of Hawaiian salt are used to coat the pig in a large roasting pan. The pork roasts in the oven for two to three hours before serving. Side dishes may include macadamia nut crusted coconut shrimp, baked fish and chicken long rice.

Tags: Hawaiian meals, mahi mahi

Cook Rolled Whole Grains

Cook Rolled Whole Grains

Whole grain is a popular buzz term. Nutritionists advise its use, doctors advocate its benefits and advertisers use it heavily in marketing to entice people to their product. Rolled whole grains are simply grains that have usually been sliced and then flattened between rollers. They are also called flakes. Once you have brought that bag or box of grain home, the next problem is knowing what to do with it. Do you boil it or steam it or grind it or what? The answer is a combination of all of them. If you are really adventurous you can buy a roller machine and roll your own grains.

Instructions

1. Rolled brown rice, although a popular and easily accessible whole grain, is not usually sold as a rolled grain. Make sure your sample is not enriched and processed (it would be labeled with something like, "quick cooking." It takes longer to cook than plain white rice but is much more stabilizing on your blood sugar levels. The rolled rice generally takes a little less time to cook than the whole form but the same amount of water as plain rice. Use it as you would white rice (in Spanish and Mexican dishes) just make sure to add seasoning to the boiling water.

2. Whole wheat is a little more unusual to eat as a whole grain and it often sold as cracked whole wheat or rolled wheat flakes and used as a cereal or in baking breads. If you do bring home rolled whole grain, it will need to be boiled like rice and can be added to soups and stews or cold in pilafs. Add the rolled wheat in raw form directly to bread dough, about 1 cup per loaf is generally recommended, but that is personal preference. For a hearty cereal, add 1/4 cup of rolled wheat to a cup of boiling water and simmer until tender. Add raisins, molasses, nuts or sliced apples with a little butter and salt for a wonderful start to the day.

3. Rolled barley is another versatile grain with great health benefits. It cooks quickly as is very mild in flavor. It has a nice chewy texture to add to chowders or soups. The combination of barley and ham lends itself to a delightful evening supper when served as a creamy soup. It can be added to breads in a ground form or after being boiled. If you're using rolled barley flour in bread don't use too much or the bread will be heavy.

4. Rolled oats are a much more familiar item on the grocery shelves. The quick cooking oats have already been partially cooked and have much less texture. The old fashioned rolled oats are wonderful when cooked according to the directions for a substantial breakfast. Add the rolled oats to cookies and bars for a healthy additive. Some health food stores will sell a heartier version of rolled oats which is closer to the wheat form. This type of rolled oats does better with an overnight soaking before cooking in the morning. Of course oats of all forms can be added to bread doughs.

5. Rye, spelt, millet and kamut are other grains that lend themselves to the rolling process and are wonderful additions to fresh whole grain bread. Any of these will add a nice crunch to your bread as well as fiber and complex carbohydrates and protein with very little fat. Just add them in the beginning to the liquids so they can soften up a little, or soak them ahead of time.

Tags: whole grain, rolled wheat, boiling water, Cook Rolled, Cook Rolled Whole, cook than

Flavor Olive Oil For Dipping

Flavor Olive Oil for Dipping

Fresh, crusty bread is delicious on its own, but it is made even better when paired with flavored olive oil for dipping. Many Italian restaurants offer guests small saucers of infused olive oil when the server places the bread basket on the table. You can make your own flavored olive oil at home using your favorite combination of herbs.

Instructions

1. Pour 1/3 cup of extra virgin olive oil into your dipping bowls.

2. Decide on what combination of herbs you'd like to use. Stick to two or three herbs so the flavor is not overwhelming. Basil, oregano and garlic is a classic combination. Rosemary and cracked black pepper is tasty. Bay leaf, garlic and lemon zest is a refreshing twist. Add approximately 1/2 tsp. of each herb. Feel free to use more or less to suit your own tastes.

3. Combine the herbs and the oil. Allow the mixture to sit for at least 15 minutes, giving the olive oil time to absorb the flavor of the herbs.

4. Serve the flavored olive oil alongside fresh baked bread or bread sticks.

Tags: flavored olive, combination herbs, Flavor Olive, Flavor Olive Dipping, Olive Dipping

Eat Healthy At Taco John'S

It's hard eating healthy at a fast food restaurant and Taco John's is no different. There are so many delicious, fried foods to choose from. But if you would like to eat healthy at Taco John's you need to make better choices.

Instructions

1. Eat a side salad before you eat your main dish to fill up your stomach so you don't eat as much. A side salad has 80 calories, 5g of fat and 6g of carbs. Instead of the fatty dressings they have, put salsa on your salad instead.

2. Choose a main dish from one of the items from their "10g or Less of Fat" list, which includes: Crispy Taco, Softshell Taco, Chicken Softshell Taco, Taco Burger without cheese, Bean Burrito without cheese, Chili without cheese and Steak softshell Taco. The Crispy Taco has the least carbs (13g) and the Chili and Steak Softshell Taco has the least fat (each has 8g). The Crispy Taco has the least calories (180).

3. Order the Grilled Chicken Fajitas and share it with a friend. The meal has 850 calories a serving and 31g of fat and 99g of carbs. However, the serving size is very large and if you eat half or less, it isn't that bad.

4. Have the refried beans without cheese if you desire a side dish with your meal. With cheese a 9.5 oz serving has 400 calories, 14g of fat and 50g of carbs. Without cheese the same serving size has 340 calories, 9g of fat and 49g of carbs. The super Potato Oles are the most fattening side dish at 1060 calories, 67g of fat, and 91g of carbs per 16.8 oz serving.

5. Eat a bag of Taco John's Giant Goldfish Grahams if you crave something sweet. They have 120 calories per bag with 5g of fat and 19g of carbs. The Choco Taco is the most fattening dessert on the menu at 300 calories per 4.0 serving and 15g of fat and 38g of carbs.

6. Eat breakfast at Taco Johns and order a Breakfast Bacon Taco, which has 260 calories, 14g of fat and 25g of carbs per 3.8 oz serving. This item is the least fattening on the breakfast menu.

Tags: calories carbs, Taco John, Crispy Taco, Softshell Taco, Taco least, calories carbs serving, calories serving

Make A Homemade Lemonpepper Seasoning

Commercial lemon-pepper seasoning, available in the spice section of most markets, is enormously popular as a seasoning for chicken and other foods. You can easily make it at home yourself, and the result will taste much bolder and fresher.

Instructions

1. Remove the zest from the lemon carefully, using a zesting tool or a vegetable peeler. Remove only the yellow zest and none of the white pith.

2. Mince the zest and place it in a small bowl.

3. Place the peppercorns on a cutting board and crack them by pressing on them with the clean bottom of a heavy pot, or whirl very briefly in a spice grinder - you want them in large pieces.

4. Add the cracked pepper to the zest.

5. Don't forget this key step: Use a wooden spoon or other sturdy tool to mash the cracked pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.

6. Spread the zest and pepper on a small baking sheet or piece of foil and place in the oven. If it's a gas oven, leave it in the oven overnight and the pilot light will dry the mixture out. If it's an electric oven, set it to 200 degrees F or so.

7. Pulverize the mixture the next day in a spice grinder or clean coffee grinder. You can also mince it by hand with a knife.

8. Realize that it's now ready to sprinkle on chicken, fish and other foods before cooking.

Tags: cracked pepper, cracked pepper zest, other foods, pepper zest, spice grinder, them with

Bake In Cast Iron

Baking in cast iron harkens back to the chuck wagon days when hearty stews, corn bread and biscuits greeted tired, hungry ranchers coming in off the trail after herding livestock to market. Today, outdoor cooking enthusiasts have a renewed interest in cast iron baking with good reason.

Instructions

1. Make sure you have well-seasoned cast iron cookware. Read the eHow article "Season Cast Iron Cookware" for more information.

2. Get a good cookbook, such as "The Beginner's Guide to Dutch Oven Cooking" by Marla Rawlings (if you plan to cook outdoors) or "The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen" by Sharon Kramis and Julie Kramis-Hearne. These books include information on properly use cast iron cookware and also offer delicious recipes.

3. Prepare your ingredients according to the recipe of your choice.

4. Preheat a Dutch oven if you are baking outdoors by placing coals both under and on top of the Dutch oven. This serves the same purpose as preheating an oven before baking. If your recipe calls for it, grease your cast iron bakeware.

5. Place your prepared ingredients in your cast iron cookware, and bake according to the recipe directions. Baking in cast iron cookware, whether you do it in a stove top skillet or over a campfire using a Dutch oven, takes practice to perfect. Your first few baked goods may not be as moist as you like. Persevere. You will be rewarded with golden brown baked goodness after your first few tries.

Tags: cast iron, cast iron cookware, cast iron, Dutch oven, iron cookware, according recipe

Recycle Unwanted Cooking Oil

Recycle Unwanted Cooking Oil

Little amounts of oil can be disposed of easily, but what about the bottles of oil that have gone rancid or the larger amounts of cooking oil that were used for deep frying? Don't put the oil down the drain -- any drain -- as it will stick to pipes and cause blockages. There are much better ways to put that oil to use. Here are some suggestions on recycle unwanted cooking oil.

Instructions

1. You can use old oil in your garden. For an organic insect pest spray, mix one cup of your unwanted oil with a few tablespoons of Murphy's oil soap or baby shampoo and add little warm water. If you add some garlic and/or hot pepper it will be an even better deterrent to future insect pests. Wash your sprayer clean with soap and hot water when done.

2. Another way to use your rancid or used cooking oil in the garden is to pour it into your compost heap. Only use a little at a time. Since it is a vegetable product it will decompose safely. But because of its viscosity, vegetable oil will be slow to break down so you don't want to smother any parts of your compost pile by using too much at any one time.

3. WonderHowTo.com has three clever videos of ways to recycle your cooking oil. You can make metal candles, cool your computer and make a recycled lamp all with cooking oil. Just make sure your oil is clean without leftover pieces of food if you are recycling oil that has already been used for cooking rather than oil that is simply old or rancid.

4. Look around for centers that accept vegetable oils to convert to bio-diesel fuel. Some cities actually have programs in place to help collect oil for recycling. Why not put your disposable cooking oil to work?

5. Since there are so many good ways to recycle unwanted cooking oil, there's no reason to add it to our trash heaps and dumps. For more information on recycle unwanted cooking oil -- including links to those videos mentioned above -- please check the list under Resources.

Tags: unwanted cooking, recycle unwanted, recycle unwanted cooking, Unwanted Cooking, used cooking

Supply A Kitchen Cupboard With Basic Ingredients

There are some basic food staples that no kitchen cupboard should be without. These staples can be used as ingredients for meals or quick snacks when you need to grab something fast. These items are non-perishable and can be kept for a good amount of time in a cool, dark pantry.

Instructions

1. Stock up on spices and herbs that you can use to add flavor to the dishes you are cooking. Basil, oregano, bay leaves, cinnamon, garlic power and onion powder are some basic herbs and spices used in many dishes.

2. Buy staples for baking such as flour, sugar, salt, pepper, yeast, baking powder and baking soda. These are basic ingredients you will need to use when you decide it's time to bake treats.

3. Include oil and cooking spray for your pantry. When you are cooking, you will often need oil or cooking spray for your skillet. When you bake, you will need to use cooking spray on your dish so your meal doesn't stick to the pan.

4. Add canned vegetables and fruits to your pantry. These make excellent side dishes to a meal and can also be used as an ingredient in many dishes. Consider adding tomatoes, green beans, corn, peaches and pears.

5. Put chicken stock and canned soups into your pantry, as well. Chicken stock is used as an ingredient in many dishes, and canned soup can make a quick meal when you are in a rush.

6. Include other ingredients that are commonly used such as canned beans, bread crumbs, cereal, coffee, crackers, dried fruits, extracts, gelatin, nuts, pasta, tuna and peanut butter.

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How Is Provolone Cheese Made

How Is Provolone Cheese Made?

Separating the Whey

To make any kind of cheese, milk must first be separated into curds and whey. This is done by adding a thermophilic culture, a type of bacteria, to several gallons of milk. The culture for provolone usually includes s. thermophilus, d.s.lactis, helveticus and maltodextrin. The milk and culture are put into steel vats and allowed to ripen for an hour. Lipase enzymes and rennet are then added to the pot, which make the milk look very much like it has curdled. Within half an hour, the milk "sets," meaning that the hard curds separate out from the liquid whey.

Cutting and Agitation

After the curds are set, they must be cut using a knife. A sharp knife is run through the curds, cutting them into small blocks, much like cutting a cake. The pot is agitated or stirred for about 10 minutes, and then heated slightly to about 39 degrees F. They are stirred 10 more minutes, and then settled for 5 minutes. At this point, some of the whey is poured out, and agitation begins again. The stirring changes the pH level and is essential for forming the flavor. After the pH of the whey reaches a level of about 6.1, the remaining whey is poured out.

Curds into Cheese

The curds are then formed into a slab. The slab is cut into blocks and turned every 15 minutes until the pH level reaches 5.4. A mechanical stretcher is sometimes used, or the curds are hand pulled. They are placed into 77 degree F water and will naturally begin to stretch. The curds are pulled and stretched into desirable shapes for cheese; provolone is most often formed into cylinders. Once the cheese has been shaped, it is dropped into cold water to set.

Aging

The cheese block must be soaked in brine to create a rind. This process can last just a few hours for small blocks, or a few days for large blocks. Once the brine has set into the outer layer, the cheese is wrapped with twine and hung. It can be smoked or simply hung to age. A light-flavored provolone must be aged for at least three months in a cool room. Sharp cheeses are hung and aged for 12 months, or more.

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Substitute Prepared Mustard For Dry Mustard

Substituting prepared mustard for dry mustard is relatively simple, but you need to adjust wet ingredients in the recipe.

Dry mustard, also known as mustard powder, is exactly what the name suggests: powdered mustard seeds. Prepared mustard, on the other hand, contains either dry mustard or other crushed or ground mustard seeds along with ingredients including vinegar or sugar. Despite their differences, you can substitute prepared mustard for dry mustard in most recipes. You will need to slightly adjust the moisture that you add to the recipe to compensate for the liquid in the prepared mustard.

Instructions

1. Determine the exact amount of dry mustard in the recipe. For example, consider a recipe that contains 2.5 tsp. of dry mustard.

2. Multiply the amount of dry mustard in the recipe by three to determine the amount of prepared mustard you will need to add. In this example, multiply 2.5 tsp. by 3 for a total of 7.5 tsp., or 2.5 tbsp.

3. Measure out an amount of prepared mustard corresponding to the amount you calculated, then add it to the recipe.

4. Reduce the other liquids in the recipe by approximately the same amount as the recipe requested of dry mustard. In the example, the recipe called for 2.5 tsp. of dry mustard, so reduce the other liquids in the recipe by 2.5 tsp.

Tags: amount mustard, amount mustard recipe, amount prepared, amount prepared mustard, liquids recipe, mustard mustard

Make A French Fry Costume

Preschool and young children will delight in this homemade french fry costume. With a piece of Styrofoam board, cardboard box, spray paint and glue, you can whip this costume together in an hour or two. It does not require any sewing. As in any costume made from a box, you want to make sure the child's mobility is not impaired by the size of the box. So make sure you start with a box that approximates your child's torso.

Instructions

1. Remove the top and bottom panels from the cardboard box.

2. Carve out an arc from the top of one long side of the box. It should resemble the curve of a french fries box. Repeat for the opposite side.

3. Spray paint the inside and outside of the box red. Wait for it to dry.

4. Cut the foam into a dozen strips to resemble french fries. Spray paint the strips yellow. Allow to dry.

5. Make two 2-inch horizontal slits close to the top of both of the arced sides of the box. The slits should be about 6 inches apart. There should be four slits in total for the arm straps.

6. Thread the ribbon through the slits. Knot the ends in the back.

7. Glue the lower end of a fry to the inside of the box. It should be approximately 4 inches from the top of the box. Allow space for the arms. Press on the fry for a minute to make sure the glue seals.

8. Cut some of the fries shorter so that their heights vary. Arrange and glue the rest of the fries to the inside of the box.

Tags: make sure, french fries, Spray paint

Substitute Liquid Milk For Dry Milk

You can replace dry milk with liquid milk in most recipes.

In most recipes, you can substitute liquid milk for dry milk without making a difference to the end product. Exceptions include certain recipes made in bread machines with a delayed timer, where the milk would remain at room temperature for long enough to become unsafe.

Instructions

1. Divide the amount of dry milk in the recipe into 1/4 cup units. For example, if the recipe calls for 1 1/2 cups of dry milk, divide into six separate 1/4 cup units.

2. Measure out 1 cup of liquid milk for each 1/4 cup of dried milk.

3. Reduce the other liquid in the recipe by a corresponding amount. For example, if the recipe calls for 8 cups of water and you're now using 6 cups of liquid milk, reduce water by 6 cups to make up for the addition of liquid milk. In this example, you would add a total of 6 cups of liquid milk and 2 cups of water to the recipe.

4. Add the milk when you add the other liquids to the recipe.

Tags: liquid milk, calls cups, cups liquid, cups liquid milk, cups water, example recipe, example recipe calls

Protein Shake Alternative

Some people drink protein shakes to help them gain weight or build muscle following a lifting session at the gym. Others drink them as a snack while on low-carb or other diet plans. However, if you prefer to eat rather than drink your snacks, there are alternatives to protein shakes.

Protein Bars

Protein bars contain similar ingredients and provide similar benefits as a shake, but are more satisfying for some people. There are a wide array of protein bars on the market. Don't pick up just any protein bar. Look at how many grams of protein you are getting compared to the total calories. Some bars are high in unnecessary calories. However, if you are trying to bulk up, make sure you are getting the right kind of protein to help your muscles rebuild themselves after a workout. Or bake your own protein bars, which are often healthier for you since they lack all of the preservatives contained in store-bought versions.

Protein Juice

Consider protein juice if you don't mind drinking your protein but don't love the idea of a milky shake. Rather than deal with chalky protein powder, purchase protein juice, which is often fruit-flavored rather than the standard chocolate and vanilla flavors of protein shakes. Certain retailers make their own premixed versions of protein juice.

Protein From Natural Foods

The best way to get protein is from natural food sources rather than processed bars or drinks. Eat lean meats like fish or chicken. Have an egg-white scramble. Choose unsweetened, plain yogurt--a food that is surprisingly high in protein. Snack on a handful of nuts or eat a piece of cheese. If you are a vegetarian, get your protein from beans. Soy milk and tofu are good sources of protein, as are other types of legumes. Ingest plenty of protein by eating a clean and healthy diet.

Tags: protein shakes, your protein, protein bars, protein juice, rather than, which often

Make The Absolute Best Grilled Cheese Sandwich

Yum!

A grilled cheese sandwich is the ultimate comfort food. It's great with soup, with chips or just by itself. Follow these instructions and you will never make grilled cheese any other way.

Instructions

1. Select the right ingredients. The bread should be hearty. Sourdough or wheat bread is good but don't use bread that is too soft and squishy. The cheese should be smoky cheddar. American or plain cheddar is okay but smoky cheddar will take it over the top in flavor. The Parmesan cheese should be freshly shredded or grated, no powdery cheese from a can. Use butter, not margarine, not fake spread.

2. Take two slices of bread and butter one side of each. Place enough cheese between the slices to fully cover the bread. Use your preference on how thick you want the cheese.

3. Place a skillet or griddle on the stove and heat it until fairly hot. Sprinkle enough Parmesan cheese in the pan to fit the size of the sandwich then place the sandwich over the cheese. (If you place the cheese on the bread and turn it to place in the pan, the cheese will fall off.)

4. Heat until the sandwich is browned on the underside. While it's heating, sprinkle Parmesan on the top of the sandwich. Use a spatula to gently push the sandwich flat so it will brown evenly.

5. Flip the sandwich when browned. By this time the entire sandwich should be hot enough that the top cheese won't fall off. Continue heating until the other side is well browned. Remove from heat, slice in half and enjoy the best grilled cheese sandwich of your life.

Tags: grilled cheese, cheese should, grilled cheese sandwich, Parmesan cheese, place cheese, smoky cheddar

Substitute Celery Salt For Celery Seed

Add celery taste to your recipe with either celery seed or celery salt.

Celery seed imbues food or drink with a strong, lasting and fresh celery taste. Many types of recipes call for celery seeds in their ingredient lists, including mixed vegetable juices, soups, specialty sandwiches and spice blends for chicken, pork and beef preparation. Since celery salt contains celery seed as a quarter or more of its composition, you can substitute celery salt for celery seed if you find you're out of celery seed halfway through a recipe.

Instructions

1. Calculate the amount of celery salt you'll need by examining the amount of celery seed called for in your recipe. Celery salt is between ¼ and ½ celery salt, so you'll need to add extra celery salt to create a similar flavor, depending on the composition of your particular celery salt.

2. Multiply the amount of celery seed called for by ¼ or ½, then measure out that amount in celery salt to use in your recipe. For example, if the recipe calls for 1 teaspoon of celery seed, use 1 ¼ or 1 ½ teaspoons of celery salt. Add that amount of celery salt to your prepared ingredients.

3. Mark or circle any mention of salt in your recipe's ingredients list. Since many recipes that call for celery seeds are soups and spice blends, you'll probably find some salt to eliminate. If your recipe doesn't contain any salt for you to remove, you might find that the results of your substitution are too salty, so proceed with caution.

4. Remove 3/4 teaspoons to a ½ teaspoon of salt for every teaspoon of salt called for in your recipe, depending on the amount of salt in your particular brand of celery salt. Check the label for information on how much salt is in each serving.

Tags: your recipe, amount celery, celery salt, celery salt, celery seed

Substitute Basil In Pesto

If you're out of basil, you can still make pesto. Some of the substitutions for basil (although traditional Italian cooks may gasp) include cilantro, parsley and even kale. While you're at it, walnuts are just as delicious as those expensive pine nuts when making pesto. Read on to learn substitute basil in pesto.

Instructions

1. Use fresh parsley. Measure the same amount of parsley as the basil that is called for in the recipe when adding to your blender or food processor. Of course, this will create a different taste but is delicious on pasta or roasted potatoes, and even as a topping for steak, chicken or tofu.

2. Try substituting fresh cilantro for the basil, again in the same amount as specified for the basil. This "Chinese parsley" used widely in Chinese and Mexican fare has its own distinctive and wonderful taste, great on pasta, potatoes or meats. If you have the extra cilantro to use, count yourself lucky.

3. For greens eaters, dig up some kale to replace the basil for a contemporary spin. This newfangled recipe uses coarsely chopped kale cooked in salted water for 10 minutes.

4. Try one of the many asparagus versions of pesto, especially in the spring. Using one bunch asparagus, rinse, trim ends, then snap into two-inch pieces. Cook in boiling water or steam for four to five minutes, until barely tender. Add to blender instead of basil, or with a smaller amount of basil, such as 1/4 cup. Another alternative is to replace the basil with both asparagus and two handfuls of rinsed baby spinach. The asparagus pesto is best blended with added lemon juice, ideally fresh squeezed from half a lemon. Otherwise, try 3 tbsp. lemon juice from whatever source you have.

Tags: basil with, lemon juice, replace basil, same amount

Types Of Red Sweet Potatoes

In the sweet potato family, you'll find many varieties of shapes, sizes and colors. With their distinctive reddish color and mouthwatering taste, red sweet potatoes can be prepared by boiling, sauteing, roasting, grilling and mashing.

Okinowa Sweet Potatoes

Although these types of sweet potatoes are not initially much to look at, once you cut them open, you will be treated to a rich color of red, pink or purple inside. They can be roasted, boiled or mashed and are high in antioxidants.

Georgia Jet

The Georgia Jet sweet potato has a dark red skin and a deep orange color inside. It is moist inside and is well known for its distinctive taste. Try one boiled or sauteed.

The Garnett Sweet Potato

The Garnett sweet potato is often known as the purple yam and has a large, obscure shape with a purple/dark red color and deep orange flesh. The Garnett is soft, moist and great with white truffles.

Beauregard Sweet Potato

Probably the most common of sweet potatoes, the Beauregard is noted for its red-toned skin and bright orange inner flesh. It is delicious when it is baked, boiled, mashed or fried.

Jewell Sweet Potato

Like the Beauregard potato, the Jewell sweet potato is considered more orange than red, but it is worth mentioning for its silky, soft texture and rich flavor.

Tags: sweet potato, Sweet Potato, boiled mashed, deep orange, sweet potatoes, Sweet Potatoes

Make Spicy Drumsticks

One serving of this spicy chicken is equal to two drumsticks.

Spicy drumsticks are tongue-torching chicken legs -- not the name of some new punk band. Enjoy a meal of spicy drumsticks served along with cool celery sticks and crunchy carrots. Dip the spicy drumsticks into ranch or blue cheese dressing to help bite the heat that could quite possibly set your mouth on fire. Consider frying up a couple dozen of the drumsticks to serve at a tailgating party or backyard barbeque. You can also pair spicy chicken wings with the drumsticks.

Instructions

1. Add 12 chicken drumsticks to a gallon-sized zipper-top plastic bag. Squeeze a whole lemon into the bag; you do not have to remove the seeds. Pour 1/2 cup of pineapple juice, 1 tsp. of coarse salt, 1 tsp. of ground black pepper and 1 tsp. of ground red pepper into the bag.

2. Seal the zipper on the bag and knead the contents so you cover all of the wings with the seasoned juices. Place the bag in the refrigerator to marinate for at least one hour, or for best results, overnight.

3. Whisk 1 cup all-purpose flour, 2 tsp. cayenne, 2 tsp. paprika, 1 tsp. ground cumin, 1 tsp. dark brown sugar, 2 tsp. coarse salt and 1 1/2 tsp. ground black pepper in a large bowl until well combined. Stir in 1 cup of pale beer and 1 tbsp. of canola oil into the dry mixture and whisk the mixture until the batter reaches a smooth consistency free of clumps. Let the batter rest for 1 hour at room temperature.

4. Pour enough canola oil into a deep, heavy-bottom pot to fill it to 2 inches from the bottom. Heat the oil to 375 degrees Fahrenheit.

5. Cover a glass platter with a paper towel. Remove the chicken from the refrigerator and drain off the marinade.

6. Stir the batter once more to redistribute the spices. Dip a drumstick into the batter and cover it entirely. Allow the excess batter to drip before placing the drumstick in the hot oil. Let the drumstick fry for approximately 3 minutes or until the color is golden. Place the fried drumstick on the paper towel-covered platter. Fry the remaining drumsticks, adding only enough chicken to the oil at one time without the drumsticks touching.

7. Add 3 tbsp. of chili powder, 1 cup of bottled sweet chili sauce, 1/4 cup of honey, 3 tbsp. of apple cider vinegar and 2 tbsp. of freshly squeezed orange juice into a medium-sized bowl. Whisk the ingredients until well combined to make a spicy sauce.

8. Coat the fried drumsticks with the spicy sauce. Serve immediately.

Tags: black pepper, canola into, coarse salt, coarse salt ground, ground black

Store Wine In Bags

Bag-in-Box wines are the latest packaging solution for commercial wine.

Bag-in-Box packaging is used for many wines. They feature a sturdy cardboard box packaging, inside of which is housed a polyurethane plastic bladder filled with wine. Like a wine cask, a spigot allows the wine to flow, one glass at a time. The wine bag is designed to reduce packaging costs and keep the wine fresh over time. With a few key differences to keep in mind regarding storage methods for boxed wine over bottled, the wine bag will keep wine fresh and full of flavor.

Instructions

1. Bag-in-Box wines act like old-fashioned wine casks to protect wine.

Store unopened containers of Bag-in-Box wine in a cool, dry place. Prior to being opened, the wine can be keep in storage for one to two years. Some boxed wines come with a freshness date or "use by" date stamped on the packaging. The plastic bag inside is not hermetically sealed, so it has a shorter shelf live than bottled wine.

2. Retain the cardboard packaging for storage because the cardboard protects the wine from the effects of sunlight. Wine is sensitive to the effects of direct sunlight, and excessive exposure to UV rays can cause oxidation, resulting in spoilage.

3. Refrigerate the package for up to six weeks once the seal is broken. The bag will keep it fresh and the cardboard will keep it protected.

Tags: will keep, Bag-in-Box wines, bottled wine, cardboard packaging, keep wine, keep wine fresh, wine fresh

Make Beef Stroganoff

Cold winter days are best for this warm, hearty, and definitely not lowfat meal. It is quick and easy, though! Serve over noodles, with plenty of bread and salad on the side. Serves four.

Instructions

1. Trim fat off meat and put in freezer until partially frozen.

2. Remove the meat from freezer and slice across the grain into bite-sized strips. Set aside.

3. Combine sour cream and flour in a small bowl. Add water, bouillon granules and pepper. Set aside.

4. Heat butter in a large skillet over medium-high heat and brown half the meat for 2 to 3 minutes, turning occasionally. Remove from skillet.

5. Brown the remaining meat, turning, for 2 to 3 minutes. Remove.

6. Brown the mushrooms, stirring occasionally, until golden. Remove.

7. Drain all but 1 tbsp. of fat from pan. Add onion and garlic and cook, stirring, until softened.

8. Return meat and mushrooms to skillet.

9. Stir flour mixture into skillet. Cook, stirring, until mixture is thick and bubbly. Cook, stirring, one more minute.

10. Serve over noodles. Garnish with chopped parsley or dill, if desired.

Tags: Cook stirring, over noodles, Serve over, Serve over noodles, stirring until

Choose Recipes For Once A Month Cooking

Once a month cooking (OAMC) is a wonderful way to provide quick and healthy meals for busy families. This article will walk you through the first step to planning your once a month cooking session by helping you choose the right recipes.

Instructions

1. Jot down your main protein choices, such as chicken, beef, pork, turkey or ground beef, at the top of several index cards. As you choose recipes for your monthly freezer cooking menu, try to fill each card with at least a few meals to ensure variety.

2. Grab your family calendar and choose meals that will complement your monthly schedule. For example, if your son has soccer practice every Thursday evening, make sure you have at least four "grab and go" meals. If you enjoy sit-down dinners on Sundays, choose a few family style recipes and add them to your index cards.

3. Make a list of your family favorites and add them to your monthly plan. If you have certain staples, such as homemade macaroni and cheese or your grandmother's secret spaghetti recipe that you serve your family on a regular basis, you'll want add these recipes to your index cards.

4. Check your daily newspaper for coupons and meat specials. If you are using once a month cooking as a tool to reduce your grocery bill you'll want to choose some recipes based upon available coupons and sales. For example, if you find a good price for chicken breasts you'll want to add additional recipes that call for chicken breasts to your monthly plan.

5. Find additional recipes. Once you've clipped some coupons, chosen your family favorites and reviewed your family calendar, it is time to sprinkle in a few additional recipes for variety. The simplest way to choose additional recipes is to search the Internet using the terms, "freezer cooking" or "OAMC." You will find literally hundreds of freezer friendly recipes that you can add to your monthly meal plan.

Tags: your family, your monthly, additional recipes, index cards, month cooking, chicken breasts

Store Wheat In Food Storage

Wheat

Wheat is a very versatile grain that is easy to store and if stored properly will keep for decades. Wheat that was found in ancient tombs and was over a thousand years old has been sprouted successfully. Wheat is easy to use from storage. It can be ground into flour, sprouted or cooked as cereal. This article will give you the basic steps to properly store wheat in your food storage for long term and emergency use.

Instructions

1. First if storing wheat long term chose a variety with a low moisture content. Grains with a moisture content of less than 10 percent will grind easily and is not subject to insects like weevil that can be problematic to stored wheat.

2. Store wheat in a clean dry container with a tight fitting lid. Find lids that seal well like the 3 and 5 gallon storage buckets made for food storage. Metal containers and plastic containers both work for wheat. If you use a metal container store it on wood slats to moisture does not collect on the bottom and cause corrosion and rust.

3. To keep out insect put a few inches of wheat in the bottom of a container. Place 50 to 10 ounces of dry ice on the wheat Fill the container to the top with more wheat. Allow the dry ice to evaporate for several hours. Then seal the lid tightly in place. This will limit oxygen in the container to a level the insects cannot survive in if you have a tight seal.

4. Most storage guides recommend about 70 pounds of wheat for a child and 200 to 400 pounds for an adult if it will be the primary grain you use to survive for one year. If storing a large quantity invest in a hand wheat grinder. Also try to store cooking oil, sugar or honey, powdered milk and salt as well as dry yeast for making bread. The sugar and honey and salt will store for many years. The other items should be used and rotated more often.

Tags: container with, long term, moisture content, sugar honey, with moisture

Types Of Dry Sherry

Delight your guests with a glass of sherry.

Sherry is a type of wine fortified with liquor to preserve it and give it longer shelf life. Many cooking recipes call for sherry to add flavor. Often, stir fry dishes and sauces call for dry sherry. There is a difference between cooking sherry and drinking sherry, and while both can be dry, cooking sherry is not suitable for drinking as it has salts added as a preservative that make its taste a bit unpleasant. Sherry should be stored upright in a dark, cool place. It can be stored unopened for up to 36 months. Once opened, it should be refrigerated and used within a few weeks. Drinking sherry, as well as non-alcoholic and sweet white wine, are suitable replacements for cooking sherry in any recipe.

History

Sherry comes in many varieties from light to dark in color and dry to smooth and velvety in taste. It can be crisp or sweet, but the one thing tying the varieties together is the way sherry has been prepared. Since the Phoenicians began producing sherry in the southwestern city of Jerez in Andalucia, Spain about 1,100 B.C., sherry has been stabilized, or fortified, with brandy to prepare it for long ship voyages to its final destinations. Over time, Jerez evolved to sherish and eventually, sherry, as we know it today. Dry sherries can be served chilled as a cheese wine or paired with a variety of meats and cheeses.

Serving

If you are offering dry sherry as a drink, serve it in small-mouthed wine glasses so people are able to enjoy less of it at a time. Because sherry is fortified with brandy, many drinkers prefer to sip sherry so they consume its higher alcohol content more slowly. The ideal serving temperature for sherry is 57 degrees Fahrenheit and while it lasts a long time, it is best to open within five to 10 years of its original bottling date. After opening, sherry should be consumed within a few days.

Amontillado

Amontillado is a dry sherry with a deep, nutty aroma. It is naturally amber in color and tastes smooth and rich. It pairs well with chicken and pork as well as aged cheese and oily fish, like salmon. Amontillado comes from a Spanish adjective meaning Montilla-like which refers to the southern region of Spain where the wine is produced. Amontillado may be the most famous dry sherry since it was mentioned in Edgar Allen Poe's short story, "The Cask of Amontillado."

Manzanilla

Manzanilla is lighter in color than Amontillado but is equally dry for a sherry. It is a light-tasting sherry with the color of straw. Manzanilla pairs well with Spanish tapas as well as seafood, like shrimp, scallops, clams and squid, as well as mild cheese and ham. Manzanilla should be served chilled if you are offering it as a drink along with a meal.

Tags: cooking sherry, fortified with, call sherry, fortified with brandy, pairs well, pairs well with, served chilled

Uses For Pepper Jelly

Pepper jelly is just like regular fruit jelly, except it is a spicy as well as sweet concoction, made from hot peppers such as habaneros and jalapenos. You can use pepper jelly in all sorts of foods and dishes, either in a supporting role or as the star of the recipe.

Glaze

You can use pepper jelly as a spicy glaze on vegetables, or you can use it on meat instead. The glaze goes well on chicken wings, salmon, shark steaks and swordfish. You can spread it on a slice of ham and then put it inside an egg and cheese sandwich for a tasty breakfast. You can also use it as a spread on a sandwich or a hamburger.

Dip

Use pepper jelly as a dip. Dunk vegetables like fried zucchini or okra in pepper jelly, or provide an extra kick to jalapeno poppers. Serve it as a dip for coconut-crusted shrimp. You can also combine the pepper jelly with cream cheese for a smooth and spicy taste to the dip, or mix in some sour cream.

Topping

Pepper jelly is a viable option for a topping on many foods. It can go on top of a cheesecake or pound cake, for example, or as an alternative to caramel on ice cream. Drizzle it on waffles or pancakes instead of syrup, or on salads instead of fattening salad dressing.

Stir Fry

Use it in a stir fry. Saute some chicken in canola oil in a skillet along with a bag of frozen veggies. Then, add some teriyaki sauce and red pepper. Add the pepper jelly and mix it in until it melts.

Turkey Burger

Pepper jelly is good to use in turkey burgers. You can mix together some ground turkey, melted butter, dried sage and the pepper jelly, add some salt and pepper and then grill it like you would a normal burger.

Crackers, Cheese and Pepper Jelly

Include pepper jelly when you make crackers and cheese. The pepper jelly goes well with goat cheese, brie and smoked cheddar, which you can serve on water crackers or wheat crackers. Pair the snack with your favorite wine.

Tags: pepper jelly, goes well, pepper jelly, Pepper jelly

Easy Rice Dishes

Rice dishes are an easy and fast way to serve up a healthy entree or side. Because of rice's versatility, pretty much any food group can be paired to make a great tasting dish. From fruits to vegetables to meats and sauces, rice is the perfect canvas to create your kitchen masterpiece.

Rice Selection

There are many types of rice, and the type of grain you choose will factor into the dish you are making. For example, for traditional Chinese stir fries, go with white rice as it takes on the flavor of whatever sauce you are using in recipe. For healthier, heartier dishes, you may want to go with brown rice, which is rich in vitamins and minerals. Basmati rice, a long-grain rice, is perfect for Indian and Middle Eastern dishes and is marked by its rich nutty or corn-like flavor. Jasmine rice is another popular varietal. Like basmati, it too is a long-grain rice used often in Indian cooking and is distinctive in that the rice, once cooked, is often very sticky and clings to itself.

Rice Preparation

When preparing rice, there are several different methods, each of which has their benefit and their burden. The simplest way of preparing rice is in the microwave. Certain rices, such as brown and white rice, are sold in instant rice form. This rice comes in a special pouch that steams the rice in the microwave. The benefit of instant rice is that it drastically reduces preparation time. However, oftentimes, the subtle flavors of the rice are lost and the texture might be chewier. Also, instant rice limits the amount of rice you can make at once, which may pose difficulties when preparing a large meal.

The stove top is another method of making rice. This method entails boiling the rice grains in a covered pot of water for a specified amount of time, often 30 minutes to an hour depending on the quantity of rice being prepared. The benefit of this method is the rice retains its rich flavors and pleasant textures. In addition, with a large enough pot, you can make enough rice to last a week. However, this method does take time and may prove to be too inefficient for regular preparation. In addition, if the rice is not timed carefully, it can either end up overcooked or undercooked. Overcooked or burnt rice can create terrible smells and ruin pots. Undercooked rice is hard and kernel like.

If you have the money, a rice cooker can be a great investment. Rice cookers are kitchen appliances specifically designed to steam rice. Rice cookers allow the rice grains to retain their flavors and textures, while cooking the rice at optimal temperatures and for optimal times, avoiding the problem of undercooking or overcooking. Although it can take longer to prepare rice in a rice cooker than in the microwave, rice cookers can handle larger quantities of grains.

Rice Recipes

Many foods can be mixed with rice to make delicious entrees.

If using white rice, considering sauteeing pieces of chicken breast mixed with chicken broth and vegetables, such as green pepper, red pepper, bamboo shoots and shitake mushrooms. For a little bit of spice, you can add some chili powder or a hot pepper, like jalapeno. Substitute cuts of pork or beef for chicken or use tofu to create a vegetarian dish.

If you use brown rice, try mixing it with boiled red beans and chili with a dollop of sour cream. This can be a hearty and heart-healthy dish, especially if you use meatless chili and low fat sour cream or substitute plain yogurt. If you prepare a stew, consider pouring the mixture over the brown rice. The rice will soak up the moisture and add a nutty flavor as well as necessary vitamins and nutrients.

If you use basmati rice, consider serving it as a bed for portions of lamb with traditional Greek yogurt sauce. You can also try vegetarian options such as sauteed peppers, onions and tomatoes, spiced with turmeric and curry powder.

If you use jasmine rice, consider mixing it with chickpeas cooked in a spicy tomato sauce. This makes a protein-rich vegetarian dish. If you like meat, substitute chicken or lamb for the chickpeas. Even deep fried vegetables, such as cauliflower and broccoli, can make a great pairing with jasmine rice.

Tags: brown rice, instant rice, white rice, jasmine rice, long-grain rice

Store Potatoes With Lime

Store your potato harvest during the winter with pickling lime.

Storing potatoes without a root cellar is more difficult because they can sprout or shrivel if not properly stored. Ideally, you should store potatoes in a dark and humid location, but not everyone has access to these areas. There are various methods for storing potatoes, including the use of pickling lime. Pickling lime is a form of calcium hydroxide. Due to its edibility, it is safe to store potatoes with pickling lime. The process is relatively simple and preserve your potatoes for longer periods of time without growths.

Instructions

1. Place the wooden crate on a flat surface. Sprinkle enough pickling lime in the crate to cover the bottom of the crate with a thin layer.

2. Add potatoes on top of the pickling lime in the crate. Create a 5-inch layer of potatoes. Sprinkle a second thin layer of pickling lime on the potatoes. Repeat the procedure to fill the crate with potatoes by alternating between potatoes and pickling lime.

3. Cover the top layer of potatoes with a tarp or straw.

4. Check the potatoes weekly and remove potatoes that are growing mold or shriveling.

5. Wash and scrub the potatoes thoroughly before eating to remove any pickling lime on the potatoes.

Tags: pickling lime, layer potatoes, crate with, lime crate, lime potatoes, pickling lime, pickling lime crate

Make Broccoli Salad With Cashews

Add cashews to any of these salads for a tasty side dish

If you go nuts over anything made with cashews, you've come to the right place. This article offers four yummy versions of broccoli-cashew salad and they're each so delicious, you'll want to experiment with several. Each recipe packs a protein punch while sneaking in a healthy serving of the broccoli your family members have been avoiding so creatively. As a bonus, there's very little prep time involved with any of the four styles---yet another reason to enjoy your favorite nuts as a side dish or main lunch course.

Instructions

1. Try the Chinese version of broccoli-cashew salad by steaming six cups of florets in a saucepan for 5 to 8 minutes. Strain the water and put the veggies into a large bowl. Toss in these ingredients: 2 medium tomatoes (small chunks); 3 tsp. chopped red onion; 1 can (2 oz.) sliced, drained olives; 1 cup mayonnaise; 1 tbsp. soy sauce; 2 tsp. lemon juice and ½ cup cashews. Add salt and pepper to taste. Sprinkle canned chow mein noodles over the top. Serves four to six.

2. Toss a bacon broccoli-cashew salad. Fry a pound of bacon in a skillet until it's brown and crisp; drain and crumble the bacon into small pieces. In another bowl, whisk together 1 cup mayonnaise, 2 tsp. cider vinegar and ½ cup sugar. Add 2 pounds fresh, chopped broccoli, ½ cup raisins, 1 cup roasted cashews and ¼ cup finely chopped red onion. Mix well. Refrigerate (covered) for at least two hours; overnight is even better. Remove the salad from the refrigerator around 20 minutes before serving. Delight six to eight people with this version.

3. Make a quick, kosher version of broccoli-cashew salad that requires no cooking at all and includes very few ingredients. Pour boiling water over a colander that contains a 16 oz. package of frozen broccoli spears. Drain thoroughly, place in a bowl and toss in (at least) ½ cup broken cashew nuts and a thinly sliced red onion. Mix up a dressing made of 2 tbsp. sugar, ½ cup mayonnaise, ¼ cup vinegar and salt and pepper to taste. Serve immediately to four hungry diners.

4. Prepare cranberry broccoli-cashew salad for Thanksgiving or any other occasion. In a large mixing bowl, combine 3 heads of broccoli (cut into bite-size pieces), 1 small onion, 4 to 6 slices of crumbled cooked bacon or bacon bits, ½ cup cashews and ½ cup dried cranberries. Next, prep the salad dressing by combining these four ingredients: ½ cup mayonnaise, ½ cup plain, non-fat yogurt, 2 tbsp. sugar and 4 tbsp. vinegar. Let the salad marinate in the refrigerator overnight before serving this colorful salad to four of your favorite people.

Tags: broccoli-cashew salad, before serving, chopped onion, pepper taste, salt pepper, salt pepper taste, side dish

Pick A Good Watermelon At The Grocery Store

Watermelons appear alike at first, but look closer for important differences.

Watermelon is one of the most versatile and useful fruits. It is made into many different alcoholic and non-alcoholic beverages, appetizers, salads, side dishes, entrees and desserts. There are even delicious, eye-appealing sandwiches with watermelon as the primary ingredient. Watermelon carvings are beautiful to behold when a chef has worked her magic or when a cook at home places a carved watermelon full of brightly colored cubed fruits on the holiday table. Choosing one watermelon from a huge display that is luscious, red and ripe requires some basic know-how.

Instructions

1. Inspect the sides of the watermelon for the "soil spot" -- where the melon rests on one side during the growth period -- to determine its color. If the color of the soil spot is greenish or white, the melon is not ripe. A ripe melon has a buttery yellow soil spot.

2. Find a melon that is symmetrical in shape with no cuts or blemishes in the rind, and, except for the ground-spot, is a shiny uniform color.

3. Thump the melon with the fingertips of one hand while listening carefully for a hollow sound that produces an echo, indicating a ripe melon dense with meat and moisture and no cracked meat inside. If the melon has a dull, solid sound, the melon may be over-ripe and somewhat mushy in texture and dull in flavor. A ringing sound indicates an immature melon. Thump several melons in the display and listen to the different sounds to select your purchase.

4. Ask the produce manager to cut in half lengthwise a similar melon in the display to the one you wish to purchase. The produce manager will wrap it tightly in transparent plastic wrap and sell it as a cut melon to other customers or to you, if desired, since you know exactly what you are getting. He may also cut it into small pieces and offer them as samples to store customers.

Tags: soil spot, produce manager, purchase produce, purchase produce manager, ripe melon

Store Red Wine

If red wine is not stored correctly, it loses its flavor over time. The proper storage of red wine is not difficult once you learn some basic rules. Storing red wine the proper way increases the value of the wine as it ages. Most modern red wines are not aged but when properly stored, maintain a fuller taste.

Instructions

1. Place the wine in the right temperature. Store red wine in place with a cool temperature set between 53 and 60 degrees Fahrenheit.

2. Store the red wine away from sunlight. Wine must not be exposed to direct sunlight. Instead, keep it in dark surroundings. An example of a good location is a place in a cellar or basement. Other possible locations are a blocked-off corner of a garage, a garden shed, a closed-off unused fireplace or a cupboard that is positioned against an outside wall. Keep in mind that temperatures often fluctuate in these areas. If you know it is going to be warm there, move the red wine to a cooler location.

3. Lay the bottles on their sides. The corks in wine bottles are designed to stay moist so they remain airtight. If a cork looses its moisture it crumbles when a cork screw is used to remove it. Crumbled cork in the wine ruins the entire bottle.

4. Leave the wine in its storage place and try not to move it. Moving the wine as little as possible keeps it in good condition.

Tags: Store wine

Make Fruit Leather With An Oster Food Dehydrator

Strawberries can be turned into delicious fruit leather.

Try making your own fruit leather instead of feeding your child a store-bought brand that is loaded with sugar. Buy seasonal fruit at your farmer's market and turn it into a shelf-stable snack. Using a food dehydrator makes the process simple, but fruit leather also can be made in a standard oven. Have your kids help you prepare the fruit to make the leather. They will enjoy the snack even more if they can get their hands dirty, too.

Instructions

1. Wash your fruit under cold running water. Remove any discolored areas. Peel any fruit with hard skins, such as apples and oranges. Pit and core peaches, plums or apricots. Hull strawberries and remove any seeds from grapes. Cut all fruit into small, similar shaped pieces.

2. Heat water in the bottom of a double boiler. Place your prepared fruit in the top. Cover and steam the fruit for 15 to 20 minutes or until it reaches 160 degrees Fahrenheit.

3. Allow the fruit to cool slightly, then place it into a blender. Blend until the mixture becomes smooth. Add 1/2 tsp. of ascorbic acid crystals or 2 tbsp. of lemon juice per 2 cups of vegetable puree to preserve the flavor and color. If you want, you also can add sugar and spices at this point.

4. Wash all four of the trays in your Oster Food Dehydrator. Put the food dehydrator on a flat surface near a power outlet. Place your fruit puree onto the drying trays. Cover and set the temperature to between 140 and 145 degrees Fahrenheit. Drying the fruit leather will take between four and 10 hours, depending on the fruit you have chosen.

Tags: fruit leather, your fruit, degrees Fahrenheit, Oster Food, Oster Food Dehydrator, Place your

Make Antipasta Salad

Anti-Pasta Salad.

Learn make a delicious Anti-Pasta Salad.

Instructions

1. Anti-Pasta has been an "Italian" specialty in my family which traces back to Sicily over 90 years ago. It is very easy to make and it is delicious. You will need, Romaine Lettuce, Four Hard Boiled Eggs, 1-2 Jars of tiny Pickled Beets, 1-2 Cans of Chick Peas, 1 Can of Black Olives, Grated Romano Chees,Hard Salami, 1 Block of Provolone Cheese, 2 Cans of Solid White Tuna in Water.

2. Wash and Clean Lettuce, place in a large salad Bowl, add Chick Peas, Beets, Tuna Fish, Salami (cut in to small squares),Hard Boiled Eggs Sliced, Sprinkle some Romano Cheese on top, Add remainder of ingredients. However, you will have to cut the Provolone in to small squares. You can purchase the Provolone in a chunk already packaged or you can purchase it from the deli counter.

3. Your Anti-Pasta is almost ready to serve. You can choose what kind of Dressing you wish to add. The traditional dressing that is normally served with Anti-Pasta is Oil & Vinegar seasoned with Oregano, Salt, and some minced Garlic, Enjoy!

Tags: Anti-Pasta Salad, Boiled Eggs, Chick Peas, Hard Boiled, Hard Boiled Eggs, make delicious, small squares

Store Potatoes

Store Potatoes

Potatoes are pickier than most other vegetables about how they are stored. If you're not careful, they can sprout, sweeten or shrivel and then you're not going to want to eat them. Like with all fruits and vegetables you have to follow the right procedures for them to last once they've been removed from their natural environment.

Instructions

1. Avoid rinsing potatoes before storing.

2. Place potatoes in a brown paper, burlap or plastic bag with holes in it.

3. Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.

4. Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.

5. Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.

6. Store potatoes no longer than two months if mature. If they are new, store no longer than one week.

7. Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.

Tags: longer than, Store Potatoes, that have, those that, those that have

Throw A Sushi Dinner Party

A fun way to throw a sushi party is to get everyone involved in the preparation.

Instructions

1. Use a table that is low to the ground.

2. Provide pillows as chairs.

3. For each person, set out a large plate, a small plate such as a saucer, a steamed facecloth and chopsticks.

4. Set out two to three plates of prepared wasabi and vinegared ginger.

5. Provide one or two bottles of soy sauce.

6. Cut fish into sashimi slices and arrange them on large platters.

7. Provide other fillings, such as cucumber slices, avocado slices, squash and pickled radish.

8. Provide side dishes such as sunomono (pickled octopus), edamame (fresh green soybeans boiled in salted water) and miso soup.

9. Cut nori (seaweed) into 4-by-4-inch squares and stack onto two plates.

10. Provide shari (sushi rice) in a large wooden bowl.

11. Provide sake (rice wine) or Japanese beer.

12. Pass around the nori, rice and fish and have each person assemble his or her own sushi rolls.

Tags: each person

Remove A Wine Label

Wine labels are usually difficult to remove. One method may not give the desired results every time because of the varied types of glues used to apply the label to the wine bottle. Below are some of the different methods that effectively remove a wine label.

Instructions

1. Use a tall open-mouthed plastic jug. Fill it with warm water and add a few drops of dish detergent. Fill the empty wine bottle with very hot water and immerse it in the jug for two to four hours. After the glue is softened, carefully peel off the label with your hands.

2. Fill the sink with hot water and immerse the empty wine bottle overnight. Remove the bottle in the morning and easily peel off the wine label.

3. Boil water in a pot. Hold the wine bottle over the pot of boiling water for 10 to 15 minutes. The steam affects the glue and softens the label. Carefully remove the label with your hands.

4. Remove a stubborn wine label by pre-soaking the bottle in a jug or sink and then filling the bottle with hot water again. Put the cork in the bottle and let the label air dry completely. Lay the bottle on a thick towel and use a razor to scrape off the label. Scrape one side and stop when you reach the middle of the label. Switch to the other end and continue scratching until the label comes off. Blot the bottle with paper towels to remove any remaining glue.

5. Try ammonia. Fill a small bucket with water and add 1/4 cup of ammonia. Immerse a water-filled wine bottle in the bucket for 30 minutes (place a cover over the bucket). Use gloves when removing the wine label. Wash the bottle under cold water to remove any residue.

Tags: wine bottle, bottle with, wine label, with water, empty wine, empty wine bottle

Use Cornstarch To Thicken Stew

Thicken your stew with a little cornstarch.

When making stew, many people find they need to thicken the soup to create a heartier consistency. Unlike broth-based soups, stews are synonymous with chunky pieces of food and a rich, hearty liquid. Once the stew has been prepared and cooked, you may find the liquid is too dense. There are many thickeners that can be added to a stew to change the consistency. A popular thickening agent is a cornstarch slurry, made with cornstarch and stock.

Instructions

1. Chill stock in refrigerator for one hour. Remove chilled stock and pour one quart into medium mixing bowl. Add 3 oz. cornstarch to the mixing bowl.

2. Mix ingredients together with a mixing spoon until well blended and no lumps remain. Whisk ingredients together for two minutes or until a paste begins to form. Continue whisking paste vigorously until it reaches the consistency of a thick slurry. Add more cornstarch or water, as necessary.

3. Drop a large spoonful of slurry into the stew and stir the stew well until the slurry is completely absorbed. Return the stew to a simmer and allow the slurry to thicken for five minutes. Continue adding slurry and stirring until the stew reaches the desired consistency. Discard unused slurry.

Tags: ingredients together, mixing bowl

Reheat Jasmine Rice

Cook a large batch of Jasmine rice and reheat it later.

If you are fond of recipes that include basmati rice but don't want to pay the expensive prices, experiment with using jasmine rice instead. The flavors of the two types of rice are very similar and jasmine rice is much less expensive. Jasmine rice comes in white and brown varieties, with brown rice being a whole-grain food. Cook extra rice when making recipes to reheat later in the week. You will save time not making a fresh batch every time.

Instructions

1. Measure 1 cup of cold cooked rice into a heavy duty pot. Stir in 2 tbsp. of any cooking liquid you desire. You may use water for basic reheating, or try a broth or tea for added flavor.

2. Place the lid on the pot tightly and put the pot on a stove burner. Turn the burner on medium and allow the rice to heat for 4 to 5 minutes.

3. Lift the lid and check the rice after 4 minutes to make sure that the rice is hot enough. Fluff the finished rice with a fork and serve.

Tags: Jasmine rice, reheat later

Season Food With Lavender

One of the latest food trends in upscale dining is using lavender to flavor foods. That's right, the same herb you may use to relax and scent your closets can be used to flavor your entree or dessert. If your curiosity about use it has been spiked, here's how you can do it at home.

Instructions

1. Substitute lavender in place of spices like marjoram and thyme in savory meat dishes. Lavender is part of the mint family and is closely related to thyme, fennel and sage. Try its slightly piney flavor alongside oregano.

2. Spear shrimp, lamb or beef on lavender spikes instead of the traditional rosemary. Fruit kabobs on lavender are also a novel twist for your guests. Simply grill the kabobs as you normally would.

3. Sweeten your desserts with lavender sugar. Mix together 1 c. of sugar and 2 tbsp. of dried lavender blossoms and grind together until the sugar takes on a soft purple hue and the dried flowers are no longer visible. Use it to flavor whipped cream, cookies and cakes.

4. Liven up lemonade with lavender. Cover 1 tbsp. lavender blossoms with 1 c. boiling water until the flowers lose nearly all their color. Allow it to cool and combine it with 2 qt. of regular lemonade. Serve over ice for a refreshing and beautiful drink.

5. Steep lavender in your favorite white alcohol (gin or vodka are standouts). Experiment with it in your favorite cocktail recipes, especially ones that already have a berry or citrus flavor.

Tags: lavender blossoms, with lavender, your favorite

Health Benefits Of Refried Beans

Adding low-fat refried beans to meals can have a variety of potential health benefits.

Refried beans may be part of calorie-laden Mexican foods such as burritos, enchiladas and tacos, but that doesn't mean they are unhealthy. If you choose low-fat refried beans that are not made with lard or heavy amounts of butter, they can have health benefits as a result of the high amounts of fiber in the beans, according to the Cleveland Clinic.

Weight Management

Consuming refried beans can be useful in both losing and maintaining weight, reports the Cleveland Clinic. Because refried beans contain fiber, a natural substance found in plant materials, they can make a person feel more satisfied after eating because the beans' nutrients stay in the body longer than other types of food. Refried beans are also rich and heavy-textured, so a person may consume smaller amounts while still feeling full.

Digestion

Refried beans can help promote digestion and regular, easy-to-pass bowel movements, according to the Centers for Disease Control and Prevention. The fiber in refried beans helps move food through the digestive tract, while high fat or processed foods may linger for a longer period of time before being completely digested. A regular digestive process helps ensure that eaten food is converted into waste that is just solid enough to comfortably move through and exit the body through bowel movements at regular intervals.

Cholesterol

One of the potential health benefits of eating low-fat refried beans is lowered cholesterol levels and improved cardiovascular health, according to the Cleveland Clinic. The fiber in the refried beans can help flush out the amounts of low-density lipoprotein, the type of cholesterol that can build up in the arteries and lead to heart problems. The liver uses cholesterol to make the substances that help break down food for digestion. Because the fiber in refried beans promotes regular digestion, eating them can actually force the liver to use the unhealthy cholesterol in the blood for digestive purposes instead of letting it accumulate in the blood, where it may cause heart problems.

Tags: Cleveland Clinic, fiber refried, fiber refried beans, low-fat refried, low-fat refried beans, refried beans, according Cleveland

Make Angel Hair Pasta Tossed With Olive Oil

Need a recipe to cook angel hair pasta with olive oil? This simple dish is satisfying and easy to make. Follow these steps to cook angel hair pasta tossed with olive oil.

Instructions

Make Angel Hair Pasta Tossed With Olive Oil

1. Bring a large pot of hot water to a rapid boil under a high flame. Add a few pinches of salt for flavor and to keep the pasta from sticking.

2. Add a box of angel hair pasta to the pot. You may break the angel hair in half with your hands first.

3. Stir the pasta. Lower the flame to a medium high setting. Set a timer for the cook time indicated on the back of the pasta box. Typically it will be 6 to 8 minutes.

4. Stir pasta occasionally. When timer beeps, test a strand of pasta by tasting it. Be careful, it’s hot. If you like the pasta’s texture, turn off the flame.

5. Using the kitchen mitts, pick up the pot and drain the pasta into a strainer in the sink. Do it quickly and deliberately, and keep your face away from the rising hot steam.

6. Add 1 tbsp of extra virgin olive oil to the empty pot. Add a ½ tsp of minced garlic. Pour the drained pasta back into the pot. Mix the pasta and oil mixture with a large kitchen spoon

7. Season to taste or leave the salt and pepper for the dinner table. Serve up portions on dinner plates.

Tags: angel hair, angel hair pasta, cook angel, cook angel hair, hair pasta, Make Angel, Make Angel Hair

Store Cracked Wheat In A Bucket

Although cracked wheat (bulgur) may not be excite some taste buds, it makes a sensible and nutritious food staple, especially if you are storing foods for long-term periods. Cracked wheat is cracked hard wheat berries that you can add to breads or even boil with water to make into a nutritious hot cereal. Store cracked wheat in a bucket with an airtight seal and the cracked wheat should stay fresh for up to one year.

Instructions

1. Select the appropriate size bucket for the amount of cracked wheat you have to store. It is important that you match the bucket size to the amount of grain to minimize oxygen within the bucket. Oxygen will contribute to a shorter shelf life of your grain, so you must fill buckets to the top to ensure a long storage life. Select an appropriate size food storage bag to line the bucket for additional freshness.

2. Place the food storage bag into the bucket and press the bag down to the bottom of the bucket.

3. Pour the cracked wheat into the bag, filling the bag to the top but allowing enough room to close the bag securely.

4. Close the bag almost completely, leaving enough room to insert a straw inside the opening of the bag. Suck out as much excess air from inside the bag by sucking the straw. You should see the bag collapse around the cracked wheat as you suck out the air. Continue sucking until as little air as possible remains in the bag and then seal the bag completely.

5. Place the lid on the bucket securely, making sure it seals completely.

6. Label the top of the bucket with the contents of the bucket and the date you packed the bucket.

7. Freeze the bucket, if possible, for at least four days to ensure that any potential larvae that often exist in grains die.

8. Remove the bucket from the freezer and store it at room temperature for six months to one year.

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