Types Of Chewing Gum

People have been chewing gum for centuries, with the Early Greeks and Native Americans chewing on the resin of trees. Today, there is a wide variety of chewing gum available in different shapes, sizes and functions that range from medicating the body to just allowing one the ability to blow bubbles.

Stick Gum

Chewing gum commonly comes in the form of stick gum, a group of thin sticks meant to be enjoyed one at a time. There is also a variation on this type that comes in short, thick tabs. Ribbon gum is typically made of the same material, but is longer and coiled up in a container so one can rip off as much gum as he wants to chew.

Different Shapes

Dragée gum is the other common form of chewing gum, which is a hard coated tablet shaped like a capsule. Also coated is the spherical ball gum. Chewing gum can also come in tube form or as cubes or small cylinders, which are often individually wrapped.

Different Functions

Bubble gum, one of the most common uses of gum, is simply meant to be chewed and blown into bubbles with the mouth. However, chewing gum can also have other functions like carrying medicine, herbs, antioxidants, vitamins, or even energizing substances, as in energy gum. It can be used to quench thirst or as dental gum to whiten and ensure clean, healthy teeth.

Different Ingredients

Regular chewing gum and bubble gum tend to be made with sugar, but sugar-free gum is an alternative form that is made with artificial sweeteners. Nicotine gum is a special kind of gum that smokers use when they are trying to quit, as it provides a small fix of nicotine as the chewing preoccupies the smoker's mouth. Some gums, provided they're the right shape, can even contain something in the center such as a flavored liquid.

Different Flavors

Gum can have a variety of flavors such as mint, wintergreen, peppermint, cinnamon, spearmint or licorice. Gum can also taste like fruit including watermelon, strawberry, lemon and orange or other flavors like coffee, cola, tea, or even alcoholic drinks

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Use An Ice Spud

Ice fishing requires patience, the right bait and a hole cut through very thick ice. Let's face it, the average pocket knife isn't going to help much. What you need is an ice fishing spud. Part ice chisel, part walking stick, this simple but versatile tool is invaluable to an ice fisherman.

Instructions

1. Make or purchase an ice spud. Any store that carries ice-fishing supplies can provide one, but if you have a small welder and some iron scraps lying around, a spud is simple to make. Attach a 5-foot metal handle to a 2 x 6 inch wedge with a sharpened tip.

2. Put your new spud into action. Use as a walking stick while heading out on the ice. Smack the ice two feet in front of you soundly with the spud before taking each step. Using this method, you can find dangerously thin ice more safely than simply stepping on it.

3. Pick a fishing spot, and then test the depth of the ice with your spud. Use it as an ice chisel to hack a hole though the ice. When you hit water, flip the spud around and lower the handle into the hole. Mark the level of the ice with your hand and pull the spud out. The distance between your hand and the water mark is the depth of the ice.

4. Ensure the ice is thick enough for safe fishing, and then widen your hole with the ice-fishing spud until it meets your requirements. This step takes some physical strength, but is well worth the effort for hole customization. For example, when fishing with several lines, an oval shape can keep lines from entangling each other. Spuds can also bevel the hole's edges to keep lines from snapping or fish from catching on the rim.

5. Experiment with your new tool. You'll be amazed at its many uses. If you need to mark your hole between visits on private land, your spud can faithfully stand guard. When equipment sticks to the ice, your spud can knock it loose. If the door to your shanty freezes shut, your trusty ice spud sets you free. This simple tool is essential ice fishing tackle.

Tags: your spud, with your, keep lines, keep lines from, lines from, walking stick, your hand

Smoked Pork Tenderloin Recipe

Pork tenderloin is a good quality, economical cut of meat with strong natural flavors. Pork tenderloin is a good meat to smoke using the recipe below in either a charcoal or electric smoker.

Ingredients

1 1/2 to 2 lb. pork tenderloin

1 cup apricot nectar

1/2 cup apple cider

1 clove garlic, minced

2 tbsp. soy sauce

2 tsp. vinegar

1 tbsp. brown sugar

1/2 tsp. allspice

1/4 tsp. ground ginger

1 tbsp. whole cloves

Smoking Instructions

It is a good idea to smoke three or four pork tenderloins at once; unused portions can be frozen.

Using a fork, pierce each piece of pork all over. In a saucepan combine the remaining ingredients and heat until the sugar is dissolved. Place the tenderloin in a glass bowl or plastic bag and add the marinade to the meat. For best results refrigerate the tenderloin in the marinade overnight. After the meat has soaked in the marinade, remove the meat and place on the smoker grill. Pour the remaining marinade into the smoker's water pan.

Using a charcoal smoker, 5 lbs. of charcoal, 3 qts. of water and two wood sticks should be used. Smoke the tenderloin for 2 to 3 hours or until the meat is tender.

Using an electric smoker, 3 qts. of hot water and two wood sticks should be used. Pork tenderloin should be smoked for 2 to 3 hours or until the meat is tender.

Charcoal or Electric

The choice of which smoker to use comes down to preference on how much involvement a person wants in the cooking process. The charcoal smoker requires continuous tending to keep the coals at a constant temperature. The electric smoker is best for anybody who wants to prepare the meat, set it in the smoker and return at the end of the cookout to smoked pork tenderloin.

Tags: electric smoker, wood sticks should, charcoal smoker, hours until, hours until meat, meat tender

Make Baked Beans With Canned Pinto Beans

Baked beans are a favorite dish to take along on a picnic or serve at a backyard barbecue. But served along with cornbread or hot biscuits, they can make a tasty main coarse. If there is one thing that distinguishes good baked beans from great baked beans, it is probably the length of the baking time; the longer they bake, the better the flavors blend together. Although most recipes call for navy beans, pinto beans work well and add their unique flavor the dish. Pinto beans are high in cholesterol-lowering fiber and are a good source of vitamins and protein.

Instructions

1. Empty four 15½-ounce cans of pinto beans into a colander, and rinse the beans with cold water until the water runs clear. This will remove the flavoring added by the manufacturer and prepare the beans to be flavored with the ingredients in your recipe. Pour the beans into an ovenproof dish.

2. In a bowl, mix together 1½ cups of dark brown sugar, 1½ cups of ketchup, three teaspoons of yellow mustard and three tablespoons of liquid smoke. Pour the mixture over the beans, and stir until well blended.

3. Fry a ½ pound of bacon until crisp. Drain the bacon thoroughly on paper towels; then, chop the bacon into bite-size pieces. Add the bacon to the bean mixture. Reserve the bacon grease.

4. Dice a medium-size yellow onion, and chop three large cloves of garlic. Sauté the onion and garlic in the reserved bacon fat until golden brown. Add the mixture to the beans, and blend all the ingredients thoroughly. Salt and pepper to taste.

5. Place the dish in a 325-degree oven, and cook for three hours. Although you can serve the beans after cooking a shorter time, the flavor will be improved immensely by a longer cooking time.

Tags: bacon until, baked beans, beans into, pinto beans

Make A Crock Pot Bbq Pit

In the South, good barbecue is served all year long, and it is not limited to summer pool parties. But if you don't have warm weather, minding an outdoor barbecue pit for hours in the rain or snow isn't exactly a fun way to spend an afternoon. No matter what the weather is outside, you can use your crock pot or slow cooker inside to make juicy, flavorful barbecue any time of year. Even better, this recipe uses just a few ingredients so anyone who can plug in the crock pot and open a bottle will be able to prepare this down-home meal.

Instructions

1. Select pork that is bright pink and is within the date listed on the package. Avoid meat that has white spots, looks grayish around the edges or is frostbitten. Fresh pork can be kept in the refrigerator for two to three days, or you can freeze it, if well-wrapped, for up to three months. The best way to defrost pork is overnight in the refrigerator.

2. Pour the beef broth into the crock pot and add the ribs. Cook on high for four hours until the meat shreds easily. Using two forks, shred all of the meat inside the crock pot.

3. Add the barbecue sauce, and allow the mixture to cook for an additional 30 minutes. You can also lower the heat to the "low" setting and let it simmer for up to three hours.

4. Serve the mixture on top of kaiser rolls. Classic barbecue sides are baked beans and coleslaw, but you can serve the meal with anything you like.

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Cook Turkey In Foil

Turkey is a delicious poultry meat that is versatile enough to be used in a sandwich for lunch or as the main course in holiday meals. If you want a turkey that is moist, juicy and flavorful, you may want to consider roasting it in foil. The foil traps in all the steam and helps the turkey slow roast to perfection. The final result is a tasty and tender bird that will satisfy anyone's appetite.

Instructions

1. Preheat your oven to 450 degrees Fahrenheit.

2. Use kitchen shears to cut off the turkey's neck skin, as well as any other excess skin or fat. Remove all the giblets that are inside the cavity.

3. Pat the bird down, inside and out, with paper towels. Rub salt and pepper all over the turkey.

4. Baste the turkey with a stick of melted butter.

5. Wrap the turkey with 18-inch-wide aluminum foil, but don't make it airtight. Set the foil wrapped turkey into a roasting pan.

6. Cook the turkey for 20 minutes per pound. Allow the turkey to rest for 15 minutes before cutting into it.

Tags: turkey with

The Calories In A Caesar Side Salad

Caesar salad calories vary based on salad ingredients.

Caesar salad originated in Mexico in the 1920s. In 1953, the International Society of Epicures in Paris named the hearty salad with a tangy garlic flavor as the "greatest recipe to originate from the Americas in 50 years."

Ingredients

Caesar salad can be made with Romaine lettuce, coddled eggs, olive oil, garlic, red wine vinegar, croutons, parmesan cheese and anchovies. Anchovies can be excluded from the salad without altering its distinctive taste.

Calories

Traditional Caesar salad contains approximately 167 calories per cup, 125 calories of which come from the salad's fat content, according to FitDay. Caesar salad contains approximately 14 grams of fat, 5 grams of protein and 6 grams of carbohydrates.

Variations

The Mayo Clinic offers a version of the Caesar salad that includes skinless chicken breast to increase protein content. The dressing recipe calls for fat-free mayonnaise and fat-free Italian salad dressing instead of olive oil. Mayo Clinic's version contains approximately 200 calories per cup, but contains 25 grams of protein, 13 grams of carbohydrates and 8.5 grams of fat.

Tags: Caesar salad, contains approximately, approximately calories, Caesar salad contains, contains approximately calories, from salad, grams carbohydrates

Turn Raw Vegetables Into A Super Taste Treat

Too hot to set about cooking big meals during the dog days of summer? Instead of cooking, why not eat things raw? My friends all rave about my raw vegetable salad when I treat them to it. Here is a simple recipe for a yummy meal or side dish.

Instructions

Turn Raw Vegetables Into a Super Taste Treat

1. Rinse and drain spinach, tear leaves into small pieces and place in bowl.

2. Rinse and add broccoli spears and cauliflowers. Rinse, then chop up mushrooms and add.

3. Rinse cabbage and cut up about half and add to bowl. Rinse, chop up mushrooms and add. Rinse, slice peppers into thin strips and add. Cut red onions into small slices and add.

4. Use about half the package of baby carrots, pouring them on top. Add salt, garlic and Italian seasoning to taste. Do not be stingy; raw vegetables are delicious with a lot of seasoning. Now toss.

5. If you want to present this as a side-dish, it is now ready to be brought to the table. Take out your favorite salad dressings and offer them to your guests to be used on their vegetables. If you wish to serve this as a main dish, add fresh, cooked shrimp or some tuna or salmon or some sliced chicken or turkey. If you or your friend are vegetarian and wish to eat this as a main dish, add some chunks of tofu.

6. Happy eating! Enjoy your easy-to-fix, superhealthy, vitamin-full dinner, delicious dinner!

Tags: about half, bowl Rinse, chop mushrooms, chop mushrooms Rinse, into small

Panfry Walleye Pike

A walleye pike has sharp teeth.

A walleye pike is a freshwater fish that got its name because of its ability to reflect light in its eyes. Walleye pikes can grow up to 31 inches in length. They are either olive or gold in color. Pan frying a walleye pike is one of the quickest ways to cook the fish.

Instructions

1. Sprinkle salt and pepper over four walleye pike fillets that weigh around 1/2 lb. each.

2. Dump your flour on a paper plate and use it to coat each walleye pike fillet. You will have to flip each fillet over to coat both sides.

3. Place your egg and honey in a large bowl and beat until combined. Use this mixture to coat each of your walleye pike fillets after they have been coated in flour.

4. Put the crushed butter crackers in a large bowl. Coat the walleye pike fillets with the crushed crackers.

5. Heat enough vegetable oil in the frying pan to cook the fillets. The vegetable oil should at least cover the bottom half of the fish.

6. Place your walleye pike fillets in the heated oil and cook for three minutes on each side, or until you can flake the fish with your fork.

Tags: walleye pike, pike fillets, walleye pike fillets, your walleye pike, coat each, large bowl

Flower Jams & Jellies

Rose petals produce a clear pink jelly.

Most people think of fruit when jams or jellies are mentioned. However, edible flowers can also be preserved this way. Flower jellies use an infusion of the flower, while preserves and jams use the entire blossom.

Types

Floral jams and jellies can be made from any type of edible flower. Roses, violets and chamomile are popular choices. Use soft-petaled flowers for jams and preserves, and reserve grainy flowers, such as lavender, for jellies.

Production

Most flower jellies and jams require significant amounts of blossoms. Use 1 part tightly packed flowers for each part sugar to get a strong flavor and color. Infuse the flowers in hot water and use the liquid for jellies. Add fresh whole flowers to the infusion for jams and preserves.

Considerations

Use only flowers grown without pesticides or other contaminants. These can be purchased as edible flowers, grown at home or purchased from reliable greenhouses. Never harvest edible flowers from the roadside or from conventionally grown plants.

Tags: edible flowers, flowers grown, jams jellies, jams preserves

Couscous

First mentioned in a 13th century recipe book of Northern Africa, couscous has become popular in the U.S. because it's quick-cooking and versatile. Readily available in most supermarkets, the pasta mostly made from semolina wheat can be prepared in less than 10 minutes and prepared in a variety of ways.

Features

Couscous is small, round, coarsely ground pasta made from semolina wheat; each piece is about 1 millimeter in diameter. It has a hearty texture and slightly nutty taste and can be quickly prepared by adding a specified amount of boiling water and covering it for 5 minutes. It's also very versatile because it can be used as a main dish, side dish or even a salad.

History

Although experts believe it originated in modern-day Morocco, in Northern Africa, couscous then spread to the cuisine of countries of Algeria, Libya, Tunisia and Egypt. The first reference dates to the 13th century, in "The Book of Cooking in the Maghreb and Al Andalus." Couscous appeared in Turkey in the 16th century and made its way through the Middle East, and eventually to Western countries. Originally, barley or millet grains were used to make couscous, but today, semolina wheat is most popular in the West.

Function

Couscous can be used in many types of recipes: as a main dish with meats like chicken, lamb or beef; as a side dish to an entree; or as a salad with greens. Once cooked, it can be eaten either cold and hot. Sometimes it is added to soup recipes. It is inexpensive and filling.

Types

There are two main types of couscous: already steamed, which means it will take only about 10 minutes to prepare, and raw, which means it needs to be steamed first. It can be found at grocery stores in pre-packaged boxes with different flavor packets, such as garlic and olive oil, herbed chicken and toasted pine nuts.

Misconceptions

Although it is mistaken for a grain, like rice, couscous is actually a pasta. It's just in very tiny round shapes. It is also not difficult to find, since at least one manufacturer's brand can be found in most stores.

Considerations

For those watching their diet, couscous is an ideal food. It's low in saturated fat, sodium and cholesterol, and contains B vitamins, fiber and protein. Try it as a side dish instead of rice or potatoes for a change. The ability to prepare it quickly makes it attractive to those looking for a fast meal.

Tags: semolina wheat, side dish, 13th century, Africa couscous, from semolina, from semolina wheat

What Do I Do If My Chili Is Too Sweet

Beans are optional in making chili, but they can reduce the sweetness level.

The key to making chili is for the flavors of the meat, vegetables and spices to meld. Unless you like your chili especially spicy, the flavors should be well-balanced. To create that balance, some chili recipes call for adding chocolate or other sweeteners. Tomatoes and onions can increase the sweetness level as well. But too much sweetness can throw your chili's balance out of whack. You can employ a few tricks to lower the sweetness level.

Make Additional Chili

One of the easiest ways to balance out too much sweetness in your chili is to make extra. Creating a second batch of chili, then mixing the overly sweet batch with a batch that has not been sweetened, will restore the balance of flavors to your dish. Chili is easily frozen; keep it in a sealed container and remove excess air to prevent freezer burn. Chili can be kept frozen for up to four months with no noticeable loss of flavor or texture.

Increase the Acid Level

A common tactic to counteract sweetness is to increase the level of acid in a dish. In many cases, such as with pastries, this is done using citrus, such as lime juice or lemon juice. With chili, the best option is to use vinegar. Any number of vinegars can be used, such as white or apple cider vinegar. Especially good to pair with chili is red wine vinegar, which offers flavor notes comparable to chili. Vinegar adds little sodium to the dish and is a good source of iron and manganese. It can also be cooked off easily, leaving only the flavor behind to balance out the sweetness of your chili.

Add Additional Spices

Another way to mask too much sweetness is to increase the other spices and seasonings in the chili. Common spices and seasonings used in chili include ground black pepper, paprika, chili powder, ground oregano, ground cumin and cayenne pepper. Add each spice in small amounts, such as one-quarter teaspoon, at a time to maintain a good flavor balance. Make sure that the spices are fully incorporated. Continue to add the seasonings until the sweetness is counteracted.

Absorb the Excess Sugar

Certain foods can absorb liquids while cooking, and they can also absorb excess flavors. A common trick to remove too much salt, ground black pepper and other seasonings from broth-based dishes is to use potatoes. This works well for removing excess sweetness as well. Use a couple of large russet of white potatoes that have been peeled and cut into quarters. Add them to your chili with about an hour to go in the cooking process. Remove the potatoes from the chili with a slotted spoon when cooking is finished and you should see the sweetness dissipate. Beans can also absorb sweetness when added to your chili. Although though you leave the beans in the chili, the sweetness dissipates when absorbed and masked by the flavor of the beans.

Tags: your chili, much sweetness, sweetness level, also absorb, black pepper, chili with, ground black

Use A Home Deep Fryer

Whether it's sticks of cheese coated in breadcrumbs and fried, batter-dipped onion rings or traditional fried chicken, there's something about deep-frying that gives you a flavor you can't get with anything else. Now, thanks to advances in home kitchen technology, you can prepare your favorite deep-fried recipes yourself. With a little know-how, you can become a fry master in your own kitchen.

Instructions

1. Buy a model that is easy to use and makes sense for your purpose. The first thing to look for in usability is how easy it is to clean. Consider what you will be using the fryer for. Are you a single person, or the head of a large household? If you are living by yourself or with one other person, it will be easier and cheaper to go with a smaller model.

2. Clean the fryer before you use it. The factory where your fryer was made uses all kinds of chemicals to put together and protect your fryer. While these are great for manufacturing, they aren't so great for consumption. There may be residue left over from the manufacturing plant.

3. Use the right kind of oil for frying. When sautéing in a pan over medium high heat, olive oil is often the top choice for many cooks. When deep frying, however, you are cooking at a much higher temperature, and olive oil has a low smoke point. One of the best choices for deep frying is canola oil. Not only does it have a high smoke point, but it also is relatively flavorless, so you can fry just about anything in it and the end result will taste like the ingredients, not the oil.

4. Fry in small batches. When a food is immersed in oil that isn't hot enough, it doesn't fry and get crisp. Instead, it cooks slowly, letting the surrounding oil soak into the item you are cooking. The main culprit of low oil temperature is overcrowding while frying. If you add too many things to the fryer at one time, the temperature lowers, and the items don't cook properly.

5. Clean your fryer properly as soon as you are done. First, empty and strain the oil. If you haven't fried too much in the oil, you may be able to use it again. Store it in a dark, cool place until you are able to reuse it. Next, let the deep fryer cool, and disassemble it. Wash the inside thoroughly. Not doing so will attract rodents and bugs. Make sure the deep fryer is dry before you store it. Mold and spores are very difficult to clean from the cracks and crevices of a deep fryer, and will affect the taste of anything you cook in it afterward.

Tags: your fryer, deep fryer, deep frying, fryer before, smoke point

Roasting Chestnuts

About Roasting Chestnuts

Roasting chestnuts serves two purposes, being able to create a healthy snack and food source, but also for creating an activity that can be shared by friends and family during the holiday season.

The Facts

The chestnut is an edible nut that is grown from a chestnut tree. Chestnuts are tasty and can be roasted to create a flavor that can be enjoyed by itself or with other foods. Roasting chestnuts create a flavor and aroma that creates atmosphere and allows for an enjoyable eating experience.

Type

There are four types of chestnuts that can be roasted. The American, Chinese, European and the Japanese Chestnut. The American Chestnut is found southern and eastern states in the USA and is popular for roasting especially during the holiday season. The Chinese Chestnut is often referred to as the Asiatic Chestnut and is grown in China. This chestnut is popular in many Asian dishes. The European Chestnut is one of the sweetest tasting chestnuts and is well sought after by chestnut connoisseurs. The Japanese Chestnut is grown and picked in Japan.

Identification

A chestnut can be found growing on a chestnut tree and can be identified on the tree by being encased by a green spiky outer shell called a burr. The burr looks similar to a thistle. The chestnut tree is about the size of a large bush and can sometimes be confused as a bush. Chestnuts are removed from the tree when the burr begins to brown and split, the outer shell is then disposed of. The raw chestnut is usually light brown in color. When a chestnut is roasted it can appear dark brown, almost black, and initially have a wet look, as the oils from the chestnut are released during the roasting process. A smoky burnt aroma can be easily recognized as the chestnuts are being roasted.

Size

The size of a roasted chestnut is about the size of a fifty cent piece in diameter. The size of the chestnut does not differ much between before it's been roasted than after. If the chestnut is still in its spiky shell it can be as big as golf ball.

Function

To roast chestnuts, a heat source needs to first be established. A fire or an oven are the most traditional ways to roast the nuts. A container to hold the nuts is essential in roasting so that the chestnuts cook evenly and do not burn. A popcorn or nut cooker is a covered pan with long handles. The chestnuts can be placed in the cooker and rotated by hand every three minutes over an open flame. An aluminum foiled cookie sheet also serves as a good surface in which to roast chestnuts. Chestnuts can also be cooked over medium heat in a frying pan on the stove. Generally chestnuts take about 20 minutes to roast completely on a medium to high heat source. When the chestnuts are finished being roasted they will break open slightly. Chestnuts tend to make a popping noise when the oils are released from the inside of the nut. They can be served in paper sacks and sprinkled with salt or with a light cinnamon and sugar coating.

History of

The time honored tradition of roasting chestnuts is popular during most holiday seasons as a way of bringing family and friend's closer together by being gathered around the fire or hearth. In Italy, chestnuts used to be labeled a poor man's food as they were an easily grown food staple and would be used to feed the less fortunate on several occasions. Chestnuts have been used for centuries as a good source of carbohydrate and vitamin C.

Tags: chestnut tree, about size, after chestnut, being roasted, Chestnut grown, create flavor, during holiday

Make Your Own Beer Kit

Making beer at home is a fun hobby; all it takes is the right equipment and the right ingredients. You can create your own beer kit from simple items for a fraction of the cost of the kits available for purchase at brew shops or other outlets. Many of the items you may already have in your home.

Instructions

1. Wash and thoroughly clean a 5-gallon plastic pail that has a tight fitting lid. You can often get these pails for free by calling around to local restaurants and asking.

2. Drill a hole in the center of the lid. Wash the lid to remove any traces of plastic dust caused by the drill.

3. Insert one end of the tubing into the hole of the lid. Pull enough tubing through the hole so that the end of the tubing stops approximately 2 inches from the bottom of the pail.

4. Use the caulking gun loaded with the silicone tube and silicone around the tubing in the hole. Use the silicone only on the outside of the pail lid. Set aside to cure. This may take up to 24 hours, depending on the brand of silicone used.

5. Combine the ingredients for your favorite beer recipe and place the mixture into the pail.

6. Cover the pail with the lid, making sure the tubing is immersed in the liquid.

7. Take the free end of the tubing and place it into a quart-sized jar half full of water. The tubing and water act as an airlock, which helps the beer ferment.

8. Bottle your beer when ready. Clean and store your kit until you are ready to make your next batch.

Tags: your beer

Make A Mexican Salad

This Mexican salad recipe makes a hearty dish to be eaten as an entree, appetizer or afternoon lunch. Make the salad in less than one hour and enjoy its many nutritional qualities. You can make the salad with beef, chicken, shrimp or fish. Read on to learn how.

Instructions

1. Brown or cook the meat of your choice. Check that the meat is cooked thoroughly and that no pink remains in the center of the meat. Drain the grease.

2. Wash and chop the head of lettuce and tomatoes. Place them in a large bowl.

3. Drain the juice from the black and green olives. Add them to the large bowl.

4. Dice the onion and add it to the mixture in the bowl.

5. Open the baked beans and wash them in the colander. Drain. Place them into the bowl with the salad.

6. Pour the Frito's into the salad bowl. Another option is to wait until the salad is ready to be eaten and then add the Frito's. This keeps the corn chips crispy until you are ready to eat.

7. Add the meat to the salad.

8. Sprinkle the shredded cheese on top.

9. Toss the salad until mixed thoroughly.

10. Top the salad with the Catalina dressing and serve.

Tags: large bowl, Place them, salad with, them large, them large bowl

Buy A Griddle

When you're hungry for a buttermilk pancake, a good flat griddle provides an excellent surface upon which to prepare the breakfast treat. Depending upon your needs, there are many griddles on the market, spanning a wide range of quality and price. Additionally, with a variety of features to cook meats and vegetables, as well as eggs and griddle cakes, there is a griddle out there just for you.

Instructions

1. Buy a griddle that fits your lifestyle. Before you make your purchase, consider how often you will use your griddle. Due to their bulky size, griddles can be difficult to store out-of-sight. Choose a griddle only as large as you will reasonably use if space is an issue.

2. Decide upon the method of heating your griddle. Many kitchen griddles come with a convenient electrical plug to provide their own heat when turned on. However, electrical cords that run to heated appliances are often short, so make sure a griddle can sit next to an outlet. Alternately, you can buy a griddle that rests upon one or more burners of your stove.

3. Research griddle features, such as a non-stick coating, before you buy. Ribbed griddles, designed to cook meat or vegetables, turn out nicely charred strips, while flat griddles produce pancakes and grilled sandwiches (see Resources below)

4. Compare prices before you decide upon a griddle. A griddle with many features, temperature controls, alternate ribbed and flat surfaces and separate compartments will cost more than a plain griddle, but your taste buds may not know the difference. Resist spending more for features you won't use.

5. Shop at gourmet cooking supply stores for a top-of-the-line griddle and accessories if a name brand is important to you, or if you are trying to compile a set of appliances all of one kind. Amazon.com provides top name griddles at competitive prices (see Resources below).

6. Purchase your griddle online at numerous kitchen specialty and discount stores for the cheapest prices. Make sure you get low cost or free shipping to make it worth your while.

Tags: your griddle, griddle that, Resources below

Measure Blackberries Whole Or Crushed For Jam

Turn whole blackberries into an accurate measure of crushed for making a jam recipe.

Making jam from fresh blackberries locks in the flavors of the season. Jams consist of crushed fruit in a syrup, while preserves are made from whole fruit, according to the Center for Home Food Preservation. Precise measurements become critical when making jams because incorrect amounts will lead to an imbalance in the recipe, yielding a jam that does not set properly. Always use the correct technique for measuring blackberries to keep a balanced jam recipe.

Instructions

1. Consult your recipe for the amount of crushed berries required and double that number. For instance, if your recipe requires 2 cups of crushed berries, use 4 cups whole.

2. Divide the number of whole berries needed by two to determine the number of pounds of fresh blackberries if purchasing them from a store or farmers market or picking them by the pound. For the example, if you require 4 cups of whole blackberries, you will need to pick or purchase 2 lbs.

3. Rinse the berries and remove any stones, stems, old berries or leaves from the mixture.

4. Place a handful of blackberries into the bottom of a sieve to cover the base in a single layer.

5. Set the sieve or colander over a bowl and push the blackberries with the back of a spatula to crush the berries and strain out any hard pieces.

6. Repeat crushing the remaining blackberries in the sieve with the spatula.

7. Spoon the crushed blackberries from the bowl into a 1-cup measuring cup.

8. Run the flat portion of the spatula over the surface of the cup to level off the cup for an exact 1-cup measure.

9. Add this to your recipe when directed, and repeat the filling and leveling if you require more cups of crushed blackberries. Continue to make your jam as directed in your recipe.

Tags: your recipe, blackberries into, crushed berries, crushed blackberries, cups crushed

What Seasonings Do You Use To Make A Chicken Taco Salad

You can make chicken taco salad at home.

A Mexican-style chicken taco salad brings a taste of the Southwest to your dinner table, and it's easy to make at home. The seasonings used to make a chicken taco salad are readily available at most grocery stores and you can mix and match your favorites in the amounts you prefer to create a dish that is truly your own.

Chicken Taco Salad

A chicken taco salad typically involves a combination of spices mixed together to season strips of chicken breast. In some cases, the chicken is marinated in the seasonings before cooking while other recipes don't introduce the seasonings until the chicken has already begun to cook. The cooked chicken is served over a bed of shredded lettuce topped with a variety of vegetables such as tomatoes, corn, black olives, bell peppers, red onions and tomatillos. Jalapeno peppers, salsa, sour cream, tortilla chips and guacamole are other common toppings.

Seasoning Blends

You can buy seasoning blends with the ingredients pre-mixed, but they often contain fillers and preservatives that you might not want to ingest. Blending the ingredients together yourself allows you to make your chicken taco salad taste exactly the way you want it to. A dry seasoning blend can be stored for up to six months in an airtight container at room temperature, while wet seasoning blends can be stored in the refrigerator for a few days.

Common Seasonings

Chili powder is the base seasoning for a chicken taco salad. Other powders that can be used include onion powder and garlic powder. Crushed red pepper flakes, dried oregano, paprika and cumin can also be added to a chicken taco salad to give it an authentic Mexican flavor. Most home cooks also add salt and black pepper to taste when seasoning a chicken taco salad. Sometimes, a small amount of brown sugar can add a slight bit of sweetness to your meal. A wet seasoning blend that can be used as a marinade or dressing can be made by mixing lime juice and water into the dry ingredients. A small amount of corn starch can thicken a mixture that is too thin. Some cooks also add tomato paste to a wet taco seasoning blend.

Alternatives

You can use your chicken taco salad seasoning mix for other Mexican dishes as well. The same spices can be used to make chicken or beef tacos, tostadas, burritos or fajitas. For a change of pace, try using the mixture to cook fish or seafood and make some fish tacos or shrimp enchiladas.

Tags: chicken taco, taco salad, chicken taco salad, chicken taco salad, make chicken

Temperature To Cool Wine

The general rule for wine temperatures is to serve white wines chilled and red wines at room temperature. The rule is generic in terms of how warm room temperature is and how cold the fridge is. Storing bottles of wines at the wrong temperature can damage the contents.

Fridge Temperature

Most refrigerators cool between 35 and 39 degrees Fahrenheit, which is too cold for most white wines. The wine will lose flavor if it is too cold. Champagne and dry white wine should ideally be stored at around 45 degrees F. Sparkling and sweet wines should be chilled between 41 and 45 degrees.

Room Temperature

Red wines can be chilled before serving. An hour in the fridge will not take the taste away from a red, particularly a Beaujolais or Pinot Noir. Actual room temperature is too warm and the fruit flavors in the wine will be dulled. Red wines should ideally be served between 57 and 64 degrees Fahrenheit.

Storage

The ideal storage temperature for all wines is 55 degrees Fahrenheit. The temperature will not damage the wines and the bottles can be chilled for around two hours before serving. Wines are best stored in cooler temperatures as it warms when served in the glass.

Tags: between degrees, degrees Fahrenheit, room temperature, before serving, between degrees Fahrenheit

Tint Sugar

Tinted sugar makes a colorful, decorative addition to your cookies, cakes or pastries. You can purchase sugar sprinkles in different colors for decorating desserts. You also can make your own. Dye your own granulated sugar or powdered sugar in any color you desire by following these few steps.

Instructions

Tint Granulated Sugar

1. Place the granulated sugar that you need for your recipe into a Ziploc plastic bag.

2. Add a drop or 2 of dye to the bag. Let the color drip on the inside of the bag instead of directly onto the sugar. If using a thick-concentrated coloring, put some dye on a toothpick and wipe it onto the inside of the bag.

3. Close the Ziploc bag. Shake and massage the bag with your fingers until the color is evenly distributed throughout the sugar and all the clumps are removed.

4. Add more color if the color isn't dark enough or add more sugar if it is too dark.

Tint Powdered Sugar

5. Put about one-half pound of powdered sugar (confectioner's sugar) into a blender.

6. Stick your finger into the middle of the sugar to make a small hole and put a drop of food coloring in the hole.

7. Blend the sugar in the blender until it is evenly colored.

8. Stop the blender and add more color if you would like your powdered sugar a deeper color. Add more sugar if it is too dark.

Tags: powdered sugar, dark Tint, granulated sugar, more color, more sugar

Black Bean Varieties

Black beans are a popular type of dry bean, used in many traditional cuisines.

Together with pinto beans, navy beans, kidney beans, red beans and pink beans, black beans are a type of dry bean (Phaseolus vulgaris). Black beans generally grow best in warm places, where a frost-free growing season provides them with anywhere from 85 to 105 days to grow. Their preference for warm-weather climates reflects the culinary use of black beans in many Caribbean, Central and South American cuisines. There are many cultivars of black beans, generally growing on extensive, horizontal runner-type plants, as opposed to upright-growing plants, the other common form for bean plants.

Blackhawk

The "Blackhawk" black bean cultivar is a late-maturing variety, meaning that it may take over 100 days from planting for the beans to fully mature. The "Blackhawk" grows upright, though it grows to a fairly small size when mature. The "Blackhawk" is fairly susceptible to common blight, though it can tolerate halo blight. One advantage of the "Blackhawk" is its resistance of the bean common mosaic virus, including the NY15 strain. It can also tolerate white mold and fusarium, a soil-borne wilt caused by fungi. It is resistant to rust.

Black Magic

If you live in a location with a long growing period, another black bean cultivar with a late harvest is the "Black Magic." It also grows upright and is fairly short when full-grown. Like the "Blackhawk," "Black Magic" is susceptible to common blight but tolerant of halo blight. It can resist bean common mosaic virus, is tolerant of fusarium and white mold and can resist rust.

Shadow

If you have a shorter growing season, lasting somewhere between 85 and 90 days, you can opt for a black bean cultivar like "Shadow," with beans that mature early to midway through the season. "Shadow" is, like most black bean varieties, a short, upright growing plant. It can resist bean common mosaic virus and rust. It is tolerant of white mold.

TE-39

For a black bean that matures at a moderate rate, you might opt for the "TE-39" cultivar. A growing season lasting around 95 days should be perfectly sufficient for the "TE-39." This variety offers many of the same benefits as the slow-maturing varieties, but works better if you live in a northern climate with a somewhat shorter growing season. While it is susceptible to common blight, it tolerates halo blight. It can also tolerate fusarium wilt and white mold. The "TE-39" cultivar is resistant to bean common mosaic virus, including the NY15 strain. It also resists rust.

Tags: bean common, bean common mosaic, black bean, common mosaic, common mosaic virus

Latino Salsa Party Food Ideas

Incorporate Latin cuisine into your salsa party.

Latino salsa parties are known for their vibrant sounds, as well as their delicious eats. Hot and spicy, savory dishes that are authentic to Latin culture are often served. Many of these dishes are not only revered for being tasty, but healthy.

Salsa and Chips

Paired with tortilla chips, salsa is a popular, easy-to-make Latino food well-suited for a salsa party menu. Salsa can be created in many variations, including pico de gallo, salsa verde, guacamole and salsa roja.

Salsa roja is prepared using garlic, onions, tomatillos, peppers or dried chilies and cilantro. Guacamole is created using red onions, chiles, cilantro, lemon or lime juice, avocados, tomatoes and salt and pepper.

Empanadas

Empanadas are created using pastry shells, and filled with a variety of foods including chicken, seafood, fish, beef, assorted vegetables and cheese. Prepare empanadas with pie crust to save time, chop the ingredients for the filling and season with salt and pepper. Cut the pie crusts into circles to make it easier to fold and tuck the ingredients inside. If you plan to include meat or seafood, cook it ahead of time. Bake the empanadas for 15 minutes at 400 degrees F. For a dessert option, fill empanadas with fruit.

Sweet Corn Fritters

Sweet corn fritters are a tasty, crispy, fried treat that can be served as an appetizer at your Latino salsa party. Made with corn, flour, sugar, eggs, milk and baking powder, they can easily be paired with a variety of party foods. Corn fritters can be topped with a variety of condiments, such as sour cream, mango, pineapple, salsa and guacamole.

Fruit Salsa

Serve guests dessert made with fresh fruits, including mango, kiwi and papaya. Add a diverse flavor to this mixture by including jalapeno peppers, red onions, cilantro and lime juice. Dice each ingredient into small cubes and serve with tortilla chips or alone. Present this dish to guests in small, glass bowls or glasses, with a lemon or lime garnish on the side.

Drinks

Offer guests Latin drinks such as margaritas and sangria. Sangria can be made with red, rose or white wine and is chock-full of fruits such as oranges, peaches, pineapples and various berries. This mixture is often combined with sugar or honey to make the flavor more intense.

Margaritas, made with tequila, triple sec and lime juice, can be prepared frozen or on ice. Serve the drinks in a margarita glass with salt around the rim and a lime garnish.

Tags: lime juice, made with, salsa party, with variety, created using, empanadas with, Latino salsa

Open A Donut Shop

Opening a donut shop can be a profitable business idea. The startup costs of a donut shop may be cheaper than other types of restaurants. A donut shop doesn't take a large staff to operate and supplies are relatively inexpensive. Buying into a franchise is one way to open a donut shop. However, it's possible to open your own shop without being part of a franchise.

Instructions

1. Select a location with a high level of traffic. Determine what competition you have in the area. For example, a great location that already has a nearby donut shop and coffee shop probably isn't a good idea.

2. Obtain a business license. Contact your city government to determine the type of license you need. The license may vary depending on what food and beverage items you're selling and the size of your establishment.

3. Get recipes. There are dozens of types of donuts you can add to your menu. Decide if you also want to add other pastries such as scones and brownies. Consider what types of beverages you'll serve.

4. Include healthy options. Donuts aren't the healthiest of foods. To attract additional customers consider adding healthier options to the menu such as muffins made from whole grains or low fat pastries. Provide nutritional information on menu items.

5. Offer something unique. You'll be competing with other donut businesses that may be part of a franchise. Have something your donut shop is known for. For example, offer specialty coffee drinks or smoothies.

Tags: donut shop, part franchise

Preserve A Cheddar Cheese Wheel In Wax

Preserve a Cheddar Cheese Wheel in Wax

Preserving cheddar cheese in wax is a time-honored, traditional way of insuring that the cheese does not develop mold over time. Either the wheel can be dipped into the wax or the wax can be painted on using a cheese or pastry brush. Either way, the key is to ensure that all surfaces of the cheese are sealed with the wax to avoid any and all exposure to air.

Instructions

1. Place the wheel of cheddar cheese in the refrigerator for several hours. This will allow the wax to adhere fully to the cheese.

2. Plan to use 5 pounds of cheese wax for the dipping method and 1 pound if you plan to use a brush.

3. Place the wax in the upper portion of an old double boiler. Insure that the upper portion is large enough for dipping half the wheel at a time if you plan to use the dipping method.

4. Heat the wax to 240 degrees F over medium-high heat.

5. Use a natural-bristled pastry or cheese brush to paint a thin layer of wax over all of the surfaces of the cheese. If dipping, dip one half of the wheel quickly into the wax and allow the drips to fall back into the pan. Allow the wax to dry.

6. Apply a second thin layer of wax to the cheese wheel using the brush. If dipping, quickly dip the opposite half of the wheel into the wax.

7. Inspect the cheese wheel to insure that all surfaces are coated and sealed. Paint a third layer of way or redip, if needed.

Tags: half wheel, cheddar cheese, Cheddar Cheese Wheel, cheese dipping, cheese wheel

Bake A Really Large Loaf Of Freeform Bread

Bread should be partly burnt to taste a great crisp.

Learning bake a large free-form loaf of bread can make the difference between a yeasty, underdone piece of bread and bread that has a crispy edge and is soft in the middle. Baking a large loaf requires a large enough pan and oven. If you do not have a large enough oven, you will not be able to bake a large free-form loaf. If you find yourself in need of baking a giant loaf of bread, knowing bake it can help you feed the masses.

Instructions

1. Spray cooking spray on the bread pan to ensure that the bread will not stick to the pan. Forgetting to spray the pan will result into large clumps of bread becoming stuck to the pan.

2. Pour 1 cup of flour on the bread pan, spread the flour out, and then place the dough on top of the bed of flour. Leave the bread alone, since the bread is supposed to be free form.

3. Set the oven to 350 or 375 degrees Fahrenheit and wait 15 to 20 minutes for the oven to preheat. Place the bread into the oven and set the timer for 30 to an hour, depending on the size of the bread loaf. For an extra large loaf, an hour will fully cook the bread.

4. Watch the bread during its cooking time to ensure that the bread does not over cook. Look for a light to medium golden crust for completion.

5. Poke through the bread with a skewer to see if the bread has fully cooked. If the skewer comes out clean, then the bread is done. Let it cool for two hours, cut and enjoy.

Tags: bake large, bake large free-form, enough oven, ensure that, ensure that bread, free-form loaf, large enough

Harvest Grapes For Wine

If you don't grow grapes, the hardest part of harvesting grapes for wine is finding somewhere to pick them. Some grapes grow wild. Muscadine grapes for example while others have to be cultivated. Many states have a "wine country" and consumers can often find "pick your own" grape operations near these regions. Muscadine grapes grow in and around wooded areas in the countryside. The actual harvest of the grapes takes very little equipment.

Instructions

1. Locate on the grape vine where the stem meets the cluster of grapes.

2. Use the knife to cut the stem as close to the top of the cluster as possible. Try to make the cut on the diagonal instead of just straight across.

3. Carefully lay the cluster of grapes into your basket or bucket. As you add more clusters, lay them in gently so you don't bruise or smash the grapes underneath.

4. Use a second basket or bucket when the first one becomes full. You do not want to break the skins of the grapes by mashing them down before you are ready to make wine.

5. Wash your grapes to remove any dust or chemicals that may be on them when you return home with your harvest.

Tags: basket bucket, cluster grapes, grapes grow, Muscadine grapes

List Of French Salads

French salads use plenty of fresh ingredients.

Salads never need be boring mélanges of iceberg lettuce, tomato and ranch dressing. If you are looking for inspiration, look at how different cultures prepare salads. French cuisine is a good place to start, as the French seldom go wrong when it comes to the finer points of dining and taste. You'll feel like a world-class chef as you prep the diverse fresh ingredients that go into making French salads.

Fresh Fig Salad

A French salad containing fresh figs could not be easier to make. It has only a few ingredients---some of which you probably already have on hand. Figs, baby greens and goat cheese make up the bulk of the salad, which is garnished with walnuts. The dressing is a simple vinaigrette, with walnut oil replacing a bit of the olive oil for those who prefer a nuttier taste. The presentation is elegant, as the few ingredients make the figs the centerpiece of the salad.

Salade niçoise

Salade niçoise will take center stage at dinnertime, as it is hardy enough to serve as the main course. A bed of Cos lettuce makes the perfect bed for lusciously ripe tomatoes, sliced hard-boiled eggs and parboiled green beans. It is garnished with artichoke hearts, anchovies and black olives, which give it a zesty, satisfying flavor. The dressing is an oil and red-wine vinaigrette with a bit of garlic and Dijon mustard mixed in to give it a bit of kick. Anchovies are optional.

Green Salad with Apples and Camembert

"Apples are one of the culinary symbols of Normandy, and Camembert cheese is one of its great man-made products," according to Epicurious. These two flavors combine beautifully in a simple apple and green salad that's served with Camembert cheese on rounds of toast. Apple cider and walnut oil vinaigrette tops it off beautifully.

French Potato Salad

Add a touch of class to that bag of red potatoes you bought by turning them into French potato salad. French potato salad is easy to make, and all of the ingredients, except for the potatoes, can be prepared a day ahead of time. Whisking together the olive oil, white wine, chicken broth, white wine vinegar and Dijon mustard that form the bulk of the dressing requires a few minutes at most. A few green onions and capers can be added for texture. After the potatoes are boiled, they are tossed with the dressing, and the salad is ready.

Tags: Camembert cheese, Dijon mustard, French potato, French potato salad, French salads, fresh ingredients, garnished with

Order Vegan Food In An Indian Restaurant

While many restaurants today include vegetarian items on the menu, ordering dishes that are vegan in nature may be slightly more difficult. The vegetarian diet merely takes out meat, poultry and fish from menu options. The vegan diet also must be free of any type of animal by-products, such as milk or eggs. Since the Indian diet is rich in natural foods and vegetables, you are in luck. Fortunately, it is possible to enjoy vegan food in an Indian restaurant by following a few simple steps.

Instructions

1. Check the menu for vegan dishes. Many Indian restaurants list the main ingredients of each dish for the benefit of people who are not familiar with Indian cuisine. Generally, there will be at least a few types of salads and main courses that utilize no meat, eggs or dairy in the completed dish.

2. Scan the appetizers and soups. Most Indian restaurants will offer very basic soups, as well as vegetables that are lightly coated and fried. Ask the server what type of oil is used for the preparation. In many cases, the oil will be peanut or safflower oil, and that fits in well with a vegan diet.

3. Look for dishes that are labeled as vegetarian. Chances are these are not prepared with any type of animal fat and contain no meat. A quick scan of the ingredients will indicate if milk is used to prepare the sauce or gravy, as well as if eggs are used as part of the dish.

4. Ask for substitutions. If no vegan or vegetarian dishes are listed, ask if one of the menu items can be prepared without the inclusion of meat or dairy products. Many Indian restaurants prepare dishes from fresh ingredients as the order is placed, and many places will be more than happy to omit any ingredient that you do not want.

5. Solicit suggestions from the server. There is a good chance that you are not the first diner to ask about vegan dishes. Your server may be able to offer several suggestions for tasty meals that fit in well with your dietary needs or choices.

Tags: Indian restaurants, dishes that, Many Indian, Many Indian restaurants, type animal, vegan diet, vegan dishes

Smoke Brined Salmon

Smoked salmon is delicious served with pumpernickel and cream cheese, or on crackers.

Smoked salmon brine keeps meat fresh and ready to pop in your mouth at a moment's notice for days. Though the brining process actually preserves the fish, smoking adds that woody flavor that makes this the perfect topping on a cracker. Adding apple juice to your brine sweetens the deal. Keeping the salmon in the brine longer than 24 hours starts to remove the fishy taste, but the food will stay better in the fridge. Cook the salmon just a bit before adding to the smoker to remove any chance of botulism.

Instructions

1. Add the salt, sugar, soy sauce, garlic powder, apple juice and water to a large container and stir well. Cut the salmon fillets into 4-inch pieces and add to the mixture. Seal and refrigerate for one-to-two days, depending on how much flavor you wish to add to the salmon.

2. Remove fish from the brine. Rinse briefly in cold water to remove excess brine and pat the fillets dry.

3. Cook fillets in an oven set to 350 F for 15 minutes. Prepare the smoker with hickory or wood chips, depending on whether you want the added hickory flavor. Heat the smoker to about 90 F.

4. Add the fillets to the smoker, directly on the rack. Heat for 2 hours, then decrease the heat to 150 degrees. Smoke for an additional 6 hours. If fillets are thicker than 1 inch, smoke for 2 more hours.

Tags: apple juice, salmon brine, Smoked salmon

Make Dill Pickling Spices

Dill pickling spices enhance the flavor of vegetables, especially gherkins and cucumbers. Preparing pickling spices is a simple procedure provided the correct spices are used in correct proportions. You can combine spices in correct measures for a first try, and change the proportions you use in the pickling spice combination to suit your unique taste.

Instructions

1. Crush the black peppercorns in a mortar with a pestle.

2. Grind mace, cinnamon and ginger separately

3. Crush the cloves in a mortar with a pestle.

4. Crumble the bay leaves

5. Heat the mustard seeds, allspice berries, coriander seeds and cloves in a skillet. Stir occasionally with the wooden spoon till the aroma of the spices wafts around the kitchen.

6. Add all the other ingredients and heat for about a minute.

7. Add the spices to 2 cups of vinegar.

8. Add the spices to cucumber, gherkins or any other vegetable that you wish to pickle. The recipe will make 3 liters of dill pickling spice.

Tags: mortar with, mortar with pestle, pickling spice, pickling spices, with pestle

Make An Almond Hershey Bar Pie

This rich chocolate pie is made with almond Hershey chocolate bars and can be topped with whipped cream, chocolate shavings and slivered almonds for decoration. This recipe makes 6 to 8 slices of pie. Try serving the almond Hershey pie with vanilla ice cream. Read on to learn more.

Instructions

1. Melt the chocolate bars, 1/2 cup milk and marshmallows in a medium-sized sauce pan over low heat, stirring constantly until all the ingredients are melted.

2. Allow the mixture to cool for 2 minutes. Fold in the whipping cream and coconut.

3. Pour the chocolate mixture into the pre-cooked graham cracker pie crust. Refrigerate until the pie is firm.

4. Soften the butter in the microwave for 10 seconds.

5. Mix the butter, vanilla and 1/4 cup of milk.

6. Crush the miniature almond bars in a blender for 30 seconds or until chopped into small pieces.

7. Whisk the sugar and cocoa until blended.

8. Combine the crushed almond bars, sugar, cocoa and butter mixture. Stir up the ingredients until smooth and creamy. If the mix is thick, add 1/4 cup of milk and stir.

9. Remove the pie from refrigerator and spread the cocoa mixture into the crust.

10. Chill in the refrigerator until time to serve.

Tags: almond bars, chocolate bars, mixture into, sugar cocoa

Chocolate To Chili

Chocolate and cocoa powder can add an additional layer of depth to your favorite chili recipe. The bittersweet, rich flavor of chocolate enhances the spice and flavor of chili powder and chipotle pepper. Adding chocolate to chili is a secret used in some competition chili cook-offs. If you want to surprise your friends and family with a rich, deep chili, add cocoa powder and grated chocolate to your chili next chili recipe.

Instructions

1. Measure 2 tbsp. of cocoa powder for every 10 servings of your chili recipe. Add the cocoa powder after heating the initial liquid ingredients thoroughly. Stir the cocoa powder and broth base continuously until it dissolves.

2. Add 1/2 tsp. ground cinnamon to the liquid ingredients once the cocoa powder dissolves. The cinnamon will add an earthy base to bring the chocolate out in the broth.

3. Grate 2 oz. of semi-sweet or bittersweet dark chocolate for every 10 servings of your chili recipe. Add the grated chocolate in the last five to 10 minutes of cooking, stirring well to melt it thoroughly. Serve the chili right away or refrigerate for up to three days.

Tags: cocoa powder, chili recipe, your chili, every servings, every servings your, grated chocolate

Make Honey Vinegar

Honey vinegar is a home remedy that has been used to treat everything from the common cold and asthma to lowering cholesterol and helping battle obesity. If mixed properly together, honey sweetens the bitterness of the vinegar, creating a pleasant tasting remedy that goes down easy. Due to the acidity of the vinegar, however, it is imperative that you brush your teeth if you use this remedy regularly to ensure it does not damage tooth enamel

Instructions

1. Treat symptoms cough and asthma by mixing 1 tsp of honey and 1 tsp of apple cider vinegar in a small cup. Mix thoroughly and drink undiluted, especially before bedtime, to alleviate nighttime coughing.

2. Fill a glass with one cup of warm water. Diluting the vinegar with water helps cut down on the acidity of the vinegar, making it more digestible.

3. Pour two tablespoons of apple cider vinegar into the warm water and stir it until the vinegar and water are thoroughly mixed.

4. Add two tablespoons of honey to the apple cider vinegar and water mixture and stir until the honey dissolves completely into the mixture. If you don't stir enough, the honey will settle on the bottom of the glass, leaving you with an incredibly sweet last gulp.

5. Drink the apple cider vinegar, water and honey mixture two times a day to help aid in digestion, improve blood glucose levels, control asthma symptoms, lower blood pressure and help fight osteoperosis.

Tags: apple cider, apple cider vinegar, cider vinegar, vinegar water, acidity vinegar, cider vinegar water

Use Dried Ancho Chili Peppers

Add dried ancho chili peppers to salsa..

An ancho chili pepper was originally a poblano pepper. The color of this pepper ranges from deep, reddish brown to black, and the skin has a wrinkled texture. The pepper produces a mild fruity flavor and is considered to be of medium heat. Use the dried ancho chili pepper primarily when cooking authentic Mexican dishes, such as red chili, tamales, moles, enchiladas, salsas and soups or add it to sauces for a little extra mild heat.

Instructions

1. Place the dried pepper into your blender. Grind it on high to a fine powder. Store it in an airtight container in a dark comer.

2. Place dried pepper into a bowl. Pour hot boiling water over the pepper. Allow it to soak for 20 minutes. Remove it and use like a fresh pepper.

3. Reconstitute the dried pepper. Dice it and add to your salsa for some heat. Roast it in the oven and chop for salsa or sauces

4. Puree the dried pepper. Add it to sauces or mole.

5. Chop the dried pepper into small pieces. Add it to your soup and allow it to simmer.

Tags: dried pepper, dried pepper into, pepper into, ancho chili, ancho chili pepper, chili pepper

Make Cheese Stuffed Bacon Chicken

This is a gourmet meal that you can wow your guests with. It isn't too hard to prepare but it tastes fantastic. You can bake, pan fry, or charcoal broil your Cheese Stuffed Bacon Chicken. Serve it with rice or French fries and a salad.

Instructions

1. Pound each chicken breast with a mallet on a cutting board until it is 1/4-inch thick. This will increase the area of the chicken. Set aside the meat for later.

2. Mince the basil, dill weed and chives. Add them along with a tablespoon of minced garlic into the tub of cream cheese. Stir this until the herbs and garlic are evenly spread throughout the cheese.

3. Fill the chicken with the cheese and herb mixture. Place one thinly pounded breast on the cutting board. Put one heaping teaspoon of the cheese in the center of the breast. Then carefully roll the meat around the chicken and fold in the ends so that none of the cheese can escape while cooking.

4. Wrap one piece of bacon around the rolled up cheese stuffed chicken breast. Then wrap a second piece of bacon around the chicken so that there is no chicken meat visible. Secure the bacon and the chicken with 2 or 3 toothpicks.

5. Put the cheese stuffed bacon wrapped chicken into a dish and cover it with plastic wrap so that it is air tight. Chill this for at least 2 hours or overnight. This will allow the flavors to permeate the meat and also the rolls will firm up.

6. Choose cook the cheese stuffed bacon wrapped chicken. If you bake it, place it for about 28 minutes in a 425 degree oven (cover the casserole dish with aluminum foil until the last 10 minutes). If you fry it, place it in a large frying pan. Turn the meat frequently until the bacon browns. Then turn down the heat to low, cover the pan, and cook for about 30 minutes. If you charcoal broil it, wrap each piece in aluminum foil. Cook over hot coals for 30 minutes. Then unwrap the meat and finish the bacon--the flames will increase as the bacon fat drips.

7. Serve one cheese stuffed bacon chicken breast to each guest along with sides and salad. I like to serve this with a home made biscuit to sop up the juices that escape with so much flavor. Make sure that your guests are aware that there are toothpicks so that they do not swallow them by accident. I always say, "Watch out for the bones!"

Tags: cheese stuffed, chicken breast, about minutes, along with, aluminum foil

Cook Bean Thread Noodles

Versatile and healthy, bean thread noodles are a wise choice for those who have gluten intolerance because they're made from ground mung beans, not wheat. Also, because bean thread noodles are flavorless, they take on flavors of other ingredients, particularly broths and sauces. Find them in the market under alternate names of sai fun noodles or cellophane noodles. Preparing them for your recipes is easy.

Instructions

1. Cut the bean thread noodles into smaller pieces to make them easier to manage, but not so small that they will disappear among other ingredients in the recipe.

2. Boil water, then add the bean thread noodles to the water a few strands at a time.

3. Stir until the water returns to a boil. This keeps noodles from sticking to the pan.

4. Keep the noodles cooking for 6 minutes. They'll be soft, slippery and translucent.

5. Take the pan off the fire, drain the bean thread noodles, and rinse them with water. The cold water stops the cooking process.

6. Use the cooked noodles to fill spring rolls, add them to soups, toss with sesame oil and sesame seeds for a side dish, or add them to stir-fry dishes near the end of the cooking cycle.

Tags: bean thread, bean thread noodles, thread noodles, other ingredients, thread noodles

Vegan Proteinrich Foods

Soy cheese pizza is an exciting and high-protein vegan meal.

Due to advancements in nutritional awareness and vegan products, it's easy to get enough protein while following a vegan diet. Today, vegan alternatives are available in most grocery stores and restaurants. Protein also occurs naturally in many staple pantry items, making it easy for vegans to meet suggested daily protein amounts. Consult your doctor before adopting a vegan diet or making dietary changes.

Soy

A tofu sushi roll is a protein -rich vegan food.

Soy is a staple in many vegan diets due to its high protein content and adaptability. Tofu and tempeh are both soy products, and contain around 10 g of protein per serving. One cup of soy milk contains roughly 6 g of protein, and can be used in place of dairy milk in recipes. Soy meat products such as soy bacon, soy burgers and soy chicken may boast as much as 30 g of protein per serving.

Beans and Lentils

Bulk bins offer a wide variety of beans and legumes.

Beans and lentils, common in many kitchens, are both nutritious and protein-rich. One cup of cooked lentils provides 18 g of protein. Lentils can be enjoyed as a main dish or added to burritos, Indian food or salads. Beans contain roughly 15 g of protein per 1 cup serving. Use kidney beans in vegan chili for a hearty dinner, or make your own hummus with garbanzo beans.

Nuts and Seeds

Look for trail mix with nuts, seeds and dried fruit.

Nuts and seeds are an important addition to a vegan diet. Pepitas, or pumpkin seeds, contain 9 g of protein per serving. Peanuts, sunflower seeds, almonds and pistachios are also good protein sources, containing 6 to 7 g of protein per oz., making them nutritious snacks. Because nuts and seeds are high in fat, limit your intake to 1 to 2 servings per day.

Grains

Oatmeal adds protein to a complete breakfast.

Many grains contain protein, and are conveniently adaptable for every meal. Oatmeal and oat bran are high-protein breakfast cereals, with 11 g of protein per serving. Cook oatmeal in soy milk for added protein and flavor. Quinoa is another high-protein grain. One cup of uncooked quinoa contains 24 g of protein, making it an excellent grain choice for vegans. Replace pasta or rice with quinoa to add nutrition and variety to meals.

Tags: protein serving, vegan diet, contain protein, nuts seeds, protein making, roughly protein

Roast Spanish Nuts

Roasted Spanish peanuts make a healthy snack option.

Peanuts come from ancient Peru, where people used them as offerings to the sun god. In the mid-1800s, while working at the Tuskegee Institute, George Washington Carver invented more than 300 peanut products ranging from soap to peanut ice cream. Peanuts are a healthy snack containing B vitamins, folic acid, magnesium, iron and zinc. Spanish peanuts have the smallest kernels. You can easily roast them at home using personal flavorings. This process also allows control of the salt content.

Instructions

Roasting Peanuts

1. Preheat your oven to 350 degrees Fahrenheit and assemble all the ingredients on your counter top. Use an oven-safe thermometer to accurately measure the heat.

2. Remove the peanuts from the shell. Boil some water. Put the peanuts in the the mixing bowl, and pour the hot water over top. This blanches the nuts and makes the skin easy to remove. Drain the nuts and let them dry completely before seasoning them.

3. Dry the mixing bowl and return the cooled nuts. Toss the peanuts with the oil and spices. Mix completely. Sprinkle in honey powder if desired.

4. Spread the peanuts evenly on baking pans. Roast them in the oven for 15-20 minutes. Check them at the 15 minute mark for doneness. Cool and store in an airtight container.

Tags: healthy snack, mixing bowl, Spanish peanuts

Make Marinades For Steak

Give your steak extra sizzle with a homemade marinade.

Most marinades serve a dual purpose; they tenderize meats that soak in them, while adding an extra depth of flavor to your steak. Once you master the chemistry of a marinade, you can easily create new flavor combinations. Your marinade will need equal parts of an acid and an oil, with other seasonings to your personal taste.

Instructions

1. Select an acid for your marinade. Vinegar and citrus juices are common choices, as are wines. Give your steak an Asian flair, for example, by starting with an orange juice base. Give it a Southwest kick with vinegar or red wine.

2. Mix in your favorite herbs or seasonings. Add a little soy sauce and garlic to the orange juice, or use parsley, garlic, rosemary, thyme and basil for a traditional marinade. If you like, sweeten the flavor with a little honey, maple syrup or sugar, or give the marinade a little spice with chopped jalapenos.

3. Drizzle in a good quality oil. Extra-virgin olive oil is a good choice, as it adds its own layer of flavor, although any light vegetable oil will work.

4. Place the stirred marinade and your steak in a zippered plastic bag for an hour or more, up to overnight for heavier, less tender steak cuts.

Tags: your steak, Give your, Give your steak, orange juice

Serve Poached Salmon

You can grill, bake or broil salmon for a typical recipe. Or you can poach the fish for something elegant and different. High in omega-3 fatty acids, salmon is a great addition to any diet.

Instructions

1. Rinse the salmon filet under cool running water. Press gently over the filet to feel for residual bones. Remove any bones with pliers or pull them out with your fingers.

2. Transfer the salmon filet to a large piece of aluminum foil. Season with a sprinkling of Kosher salt, freshly ground black pepper and a pinch of cayenne pepper.

3. Top the surface of the filet with sliced lemons. Break up a few slices of raw onion and place the pieces on top of the lemons. Spoon store bought salsa over the onions and lemons.

4. Bring the long ends of the foil together and fold it over several times to seal it well. Twist each end of the foil tightly to seal in the steam created by the cooking fish.

5. Bake the foil-wrapped fish in a 350 degree F over for 20 minutes per inch of thickness. Remember that the fish continues to cook after it's removed from the oven so take care not to overcook.

6. Remove the salmon from the oven. Open the foil and drain the excess liquid from the fish. Remove the lemons and onions from the top of the filet.

7. Place the salmon filet on a serving plate. Top with fresh salsa. Garnish with fresh lemon slices and add sprigs of parsley for extra color.

Tags: salmon filet, from oven, with fresh

Make A Great First Impression On A Date

Want to make sure your date will be eager to go out with you a second time? No problem.

Instructions

1. Dress attractively but comfortably. Don't wear clothes that make you feel stiff or self-conscious.

2. Be aware of your posture - it speaks volumes about you. You want to appear alert and confident by sitting up straight.

3. Compliment your date. Don't just say 'I like your shirt.' Be sincere and notice something that he or she took time with.

4. Learn to flirt (see "eFlirt') and try it out. Don't overdo it, though.

5. Realize that you don't have to tell people how great you are. It's better to show them instead.

6. Be interested and interesting. Listen actively to what your date says. Ask questions and don't interrupt.

7. Enjoy yourself, no matter what. If you're easygoing and fun to be around and if you can roll with whatever comes your way, you can't help but make a great impression.

8. Thank the other person for the date - always, without exception. Good manners will get you far.

Tags: your date

Juice Frozen Fruit

Custom mix frozen fruit favorites for a cold juice drink.

You can turn frozen fruits into fresh fruit juice with a high-powered commercial blender. Commercial blenders have powerful motors, sharp blades and strong plastic or metal jars designed to reduce ice cubes to slush in a few seconds. The heat generated by the fast moving blades actually melts the tiny pieces of frozen fruit as they are chopped. Unstrained juice made with a commercial blender contains all the fiber and vitamin content of the fruit flesh.

Instructions

1. Add frozen fruit to the blender jar until it is three-quarters full. Pour in apple juice or water until about one-third of the frozen fruit is submerged. Cover the blender jar and lower it onto the base motor.

2. Crush the frozen fruit with low-speed pulses for five seconds. Increase the blender speed to high to liquify the fruit. Tilt and shake the blender jar with a hand on the lid to make sure everything hits the blades.

3. Pour the juice into a glass and drink it pulp and all if you prefer it that way. Line a chinois or fine mesh strainer with cheese cloth and strain the juice into a mixing bowl if you like a pulp-free juice. Store any leftover juice in the refrigerator for up to one week.

Tags: frozen fruit, commercial blender, juice into

Determine If Fresh Oysters Are Bad

The consumption of raw food can be dangerous if the food in question has spoiled. Spoiled oysters contain the bacteria Vibrio Vulnificus; their consumption can lead to illness. Symptoms associated with the ingestion of bad oysters include nausea, vomiting, watery diarrhea and intense stomach cramps. These symptoms will generally manifest within a few hours of consumption and last for a few days. It is important to watch for the tell tale signs that your oysters are past their prime.

Instructions

1. Examine the oyster's to make sure it is completely closed, if they are not served on the half shell. One sign that the oyster is no longer fit for consumption is if the shell has begun to open, and its contents are oozing out the side.

2. Smell the oyster. If it appears to have the odor of rotten eggs, they have gone bad and should not be consumed.

3. Examine the consistency of the oyster itself. The contents should be smooth and shiny. Oysters that are dried out and appeared shrunken and shriveled are rotten.

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Save Bell Pepper Seeds

The inside of a ripe bell pepper reveals the seeds.

Bell peppers provide a nutritious source of vitamins A, B6, C and K. You can save seeds from this year's harvest to create seedlings next spring. Check the background of the parent plant to make sure it isn't a hybrid. Only non-hybrids or open-pollinated plants, such as California Wonder peppers, create seed that is true to the parent.

Instructions

1. Select a fully grown bell pepper that has ripened to the red stage from a vigorous plant that has produced tasty fruit.

2. Cut the pepper down the middle from top to bottom with a sharp knife to create two halves, exposing the seeds attached to the internal membrane.

3. Scoop the seeds off the membrane onto a paper towel. Separate the seeds from each other and leave them to dry out for a few days in a cool, dry area.

4. Place the dried pepper seeds in a paper envelope, labeled with the date and type of seeds, and store in a plastic bag in the refrigerator.

Tags: seeds from