Cookies That Use Cheerios

Cheerios are not just for breakfast anymore.

The cereal bowl should not be the only destination for Cheerios. These toasted oats add texture and flavor to cookies just as rolled oatmeal does. The numerous varieties of Cheerios all adapt well to cookie recipes. Change your usual cookie routine and make a dessert with breakfast cereal.

Breakfast Cookies

Turn your breakfast of cereal and dried fruit into a hand-held cookie for a quick snack or on-the-go breakfast. A recipe on Food.com adds raisins, oatmeal and Cheerios cereal to a cookie base made with peanut butter. The inclusion of the peanut butter, fruit and cereals make the cookies a healthier option to chocolate chip cookies. To change the recipe and adapt it to your personal preferences, substitute chocolate chips for the raisins or use Honey Nut or Apple Cinnamon Cheerios instead of regular Cheerios.

Snickerdoodles

Snickerdooles are traditional sugar cookies rolled in cinnamon sugar before baking to create a sweet and crunchy topping. The Caramel Cookie website adds Cheerios to the mixture to make both crispy and chewy versions of snickerdoodles. The recipe calls for Honey Nut Cheerios, but you can substitute Apple Cinnamon or Cinnamon Burst Cheerios for even more cinnamon flavor in the cookies.

No-bake Cookies

Cookies do not always need to be baked in the oven. The Cheerios website has a no-bake recipe for cookies. The Cheerios cereal and pastel candies are mixed into a melted peanut butter and almond bark mixture and spooned onto wax paper to cool. The cookies in the recipe have a spring theme, but this can be changed by using darker colored candies or substituting melted chocolate for the almond bark. Chopped peanuts enhance the nutty flavor from the peanut butter, but they can be omitted as desired.

Crispy Berry Cookies

Dress up your plain cookies with a coating of melted white chocolate. A recipe using Berry Burst Cheerios in a crispy cookie recipe on Tablespoon.com includes such a chocolaty topping. Berry Burst Cheerios is a variety of Cheerios with freeze-dried raspberries, strawberries and blueberries. You do not have to use Berry Burst Cheerios in the white chocolate-drizzled recipe. Use any type of Cheerios you have available in your pantry. Change the topping and use melted dark or milk chocolate for the drizzle instead of white chocolate, or instead of drizzling melted chocolate on top, spread cake frosting between two cookies to make your own Cheerios sandwich from this crispy cookie recipe.

Tags: Burst Cheerios, peanut butter, Berry Burst, Berry Burst Cheerios, almond bark, Apple Cinnamon

Prepare For A Chicken Wing Eating Contest

You see them on television, and it looks like a lot of fun. Eating competitions have been popularized in the past years, with hot dogs being the top competitors' choice of food; however, chicken wings are also used in food competitions. Preparing for a chicken wing party at your own home is not only possible, it's also a lot of fun!

Instructions

1. Figure out how many people will be competing. This will give you an idea of how many chicken wings you need for the competition.

2. Buy 3 to 4 lb. of chicken wings for each person who is competing. The record was set by a man who ate a little over 4 lb. of chicken wings in 8 minutes, so be prepared to purchase this much for each person who is competing. If they are amateur competitive eaters, it may be in your best interest to get about 2 to 3 lb. of chicken per person if you are money-conscious.

3. Set up a long table with a tablecloth, and set a large bucket of chicken wings for each person. Don't forget to provide their drink of choice (usually water) with lots of paper napkins, since eating chicken wings can get very messy.

4. Provide a timer, or have someone watch the clock for the start and end of the competition. And make sure to invite a lot of people so you can get an audience going for when the competition starts. Furthermore, when the competition is over, make sure you provide a prize to the winner of the competition, after counting the number of wings each person has consumed.

Tags: chicken wings, each person, wings each, wings each person, chicken wings each, each person competing

Infuse Vodka With Cherry

Nothing plays up basic, boring vodka like a fruity element. By infusing your vodka with cherries, you will take your liquor from a basic mixer to something that can be enjoyed on its own or in a simple mixed drink.

Instructions

1. Purchase your vodka. This recipe calls for a 750-ml bottle of vodka, so if you use a larger bottle, be sure to add more cherries during the infusion process.

2. Choose 4 pints of cherries. The best cherry-infused vodka is made with real, in-season cherries. In the United States, cherries are typically picked from May until August, with the peak season in June. If you are unable to buy your cherries from a farm, you can buy them in the grocery store at the same time for similarly delicious results.

3. Find a resealable glass container in which to infuse your vodka. A wide-mouthed container, such as a jar for canning fruit, will work well. Whichever container you choose, make sure you have enough room to stir the mixture thoroughly.

4. Prepare your mixture. First, remove the stems and pits from the cherries. Pour the bottle of vodka and cherries into the container and mix. Allow the mixture to sit in a warm, dry place for several days. Stir the mixture three times a day.

5. Test your vodka after 2 days in the jar to get a feel for how much longer it needs to completely infuse. The best way to test the vodka is straight, without any mixers.

6. Pour the mixture through a coffee strainer to remove the cherries and serve your vodka. If you want to serve your cherry vodka in a mixed drink, visit Drinks Mixer for a few recipe ideas (see Resources below). If the cherries you used to infuse the vodka with still taste good, use them as drink garnishes.

Tags: your vodka, bottle vodka, mixed drink, serve your, vodka with

Spice Up Apple Cider

Apple cider is a favorite fall drink, but with a few additions you can take it to a new level. Spicing up your apple cider can be done in a variety of ways and you may want to experiment with several different options before deciding on the right one for your next fall gathering.

Instructions

1. Add cinnamon sticks to the apple cider. This is a traditional addition to apple cider and is very simple to do. Simply add a few cinnamon sticks to your apple cider while you heat it. Let the cinnamon sticks and apple cider simmer for a while on the stove and enjoy the aroma and taste.

2. Make a tea bag of multiple spices to spice up your apple cider. You may want to try spices like cloves, ginger and allspice, in addition to the cinnamon. Add peppercorns, brown sugar and maple syrup to the mix.

3. Throw in some Red Hot candies. Red Hots melt well in hot liquid and it'll offer a new twist on the old favorite. This is also a fun ingredient to use if your kids like the candies, since they can toss them in and watch them melt.

4. Create an adult beverage apple cider by adding some liqueur. Tequila, rum and brandy can all add a little spirit to apple cider for the adults in the group. If you're having a mixed age party, make a spiked apple cider for the adults and a non-spiked one for the kids.

5. Put some citrus juice or zest in the apple cider. Orange, lemon and lime can all add a different taste to regular apple cider. Different recipes call for zest or juice from these citrus fruits.

Tags: apple cider, apple cider, cinnamon sticks, your apple, your apple cider, apple cider adults, cider adults

Host A Sake Bombing Party

Sake bombing is a great social drinking activity that can be a great deal of fun. So, the next time, you organize a large group of friends for a weekend get together or pre-game party, spend the night taking back some sake bombs. The best part about sake bombing is that it is so inclusive and social, everyone is sure to have a blast. Read more to learn host a sake bombing party.

Instructions

Hosting a Sake Bombing Party

1. Decorate the party. This step is optional and should only be followed for those persons wishing to bring a little more fun and excitment to the evening. For an idea, opt for the following: Japanese writing or figurines hung from a ceiling. As a general rule of thumb, red and white colors are very important and identifiable within the Japanese culture.

2. Get the sake. Buy hot sake that is made to be served hot. This will improve the quality of the drink. Because the sake is dropped into a glass of beer, it is not important to buy a high quality sake. Any sake should work out just fine, as it will be mixed with the beer.

3. Get some beer. Buy a good, and authentic, beer. If in a Japanese restaurant, use Sapporo beer. This is generally a good choice. It is not too expensive and works really well as a sake bombing base. For those who do not like Sapporo, or prefer to use an American brand, buy a lighter beer like Bud Light, Amstel Light, Miller Lite or Rolling Rock. Any light colored beer will work just fine.

4. Get the proper utensils. A sake bombing party does not require a lot of preperation, however there are a few minimal things you will need to get the ball rolling. Provide everyone with their own beer glass. Paper cups will do just fine. However, be sure the cup is strong enough to hold the beer and shot glass without spilling over. Next, provide everyone will their own sake shot glass. Any shot glass will do - including plastic ones. Remember, these are going to be dropped into a glass of beer, so if you use a big, heavy, thick shot glass, it may not work very well. Keep it simple. Depending on how you choose to drop your shot glasses into your beers, you may or may not want a set of chopsticks for everyone. This is one style, but it is not necessary.

5. Do it together. Make sure everyone is set up with beer and sake. Count off, "3.... 2... 1... bomb". Watch as everyone drops their sake into their beer, and then shoots back the entire drink. Make sure everyone does it on the same count.

Tags: shot glass, just fine, sake bombing, Bombing Party, dropped into, dropped into glass, everyone with

Use Fondue Forks

Fondue dipping is a fun way to share good food with family and friends. It consists of fondue pots filled with cheese, chocolate or other dipping sauces. Guests dip morsals of food into the fondue pot using a fondue fork. Fondue forks are easy to use, but you need to be aware of the required etiquette when using one. Once you learn the etiquette, the rest is easy. Get ready to kick back with friends and have a great time at your fondue party.

Instructions

1. Pick up the fondue fork your host has provided for you. Keep track of your fork if there are more guests at the fondue pot. Some hosts provide colored-tipped fondue forks, making it easier for guests to keep track of their forks.

2. Dip your fondue fork into the pot and allow it to rest there until your bite of food is cooked, from two to five minutes. Fondue pots are used with meat, vegetables, bread and fruit, so certain foods may take longer to heat up than others.

3. Remove your fondue fork from the pot and place it on your plate. Pick up the normal table fork your host has provided, and use it to remove your food from the fondue fork.

4. Allow your food to cool before picking it up with your regular fork and eating it. The host may spoon dipping sauces onto your plate at the beginning of the party. Feel free to dip your regular fork into any of the sauces.

5. Keep your fondue fork at the side of the fondue pot, directly in front of you. This will help prevent mix-ups with the other guests.

Tags: fondue fork, your fondue, your fondue fork, your regular fork, dipping sauces, fork into, fork your

Make String Cheese

Cheese is one of America's favorite foods. String cheese, is an all time favorite snack. It is delicious yet still fun to eat. Kids and adults alike love string cheese. Have you ever thought about actually making string cheese yourself. Of course you have bought it in the store, but did you know that it is entirely possible to make it in your own kitchen? Although the process is not simple, you can make string cheese in seven steps.

Instructions

1. Melt the cheese in a saucepan with all the seasonings. Make sure that the pan is set on low heat. Melt thoroughly.

2. Remove the cheese from the heat and drain all extra water.

3. Pick up the cheese with your hands once it is cool enough. Make a hole in the middle like a donut and stretch with both hands to make a loop.

4. Fold the cheese over and stretch again. Repeat this several times.

5. Stretch one final time and twist the ends in opposite directions. Loop the two ends together.

6. Place cheese in a dry area to set and dry.

7. Surround cheese with plastic wrap and place in refrigerator.

Tags: cheese with, string cheese

Make Homemade Pasta

Making pasta by hand is easier than you think. Homemade pasta isn't too much cheaper, but the taste difference can be pretty dramatic, and the best part is, you probably already have the required ingredients and supplies in your kitchen.

Instructions

1. Measure 2 cups of semolina flour into a mixing bowl. You can use American bread flour if you can't get semolina, and all-purpose flour is the last resort, but will still work if you are determined to make your pasta from scratch.

2. Crack 3 large eggs into the flour to make the homemade dough.

3. Mix the dough with a fork first, and then knead with your hands until the pasta dough is firm. This usually takes about 10 to 15 minutes.

4. Add water a drop or two at a time if the dough is too crumbly.

5. Roll the pasta dough into a ball and cover with plastic wrap (or a plate) for at least 30 minutes.

6. Roll out the homemade dough into a flat sheet using a rolling pin (or a tall glass, wine bottle or whatever kitchen item you like to use for rolling things out). You may need to lightly flour the surface you are using to roll the dough and your rolling pin. The dough should be rolled extremely thin before cutting it into noodles.

7. Use your hands to carefully roll the flattened dough sheet into a tube.

8. Slice the tube with a knife into sections no wider than the thickness of a quarter.

9. Stretch out the strands and let them dry for about 10 minutes.

10. Boil your made-from-scratch pasta in salted water for only 2 or 3 minutes, depending on the thickness of your strands.

11. Taste a sample when the pasta floats to the top.

12. Drain and add sauce immediately.

13. Dive in and congratulate yourself on a scrumptious homemade pasta dinner.

Tags: about minutes, dough into, homemade dough, pasta dough, your hands

Follow Recipe Directions And Terms

Once you have your kitchen fully stocked with equipment, herbs and spices you can start making delicious dishes. A problem that many people have is understanding recipe and cooking terms. This list will give you knowledge of common cooking terms that are used in recipes.

Instructions

1. * A la King: This means that what you are cooking is served in a rich sauce, usually containing mushrooms, peppers, pimientos, and sherry.

* Au Gratin: This is a browned covering or crust, often mixed with butter or cheese.

* Baste: Brush or ladle liquid over a food while it is cooking.

* Beat: To mix thoroughly.

* Blanch: To plunge into boiling water for a few minutes.

* Boil: Cook in actively boiling water.

* Braise: To brown meat by boiling, baking, or frying. You usually do this prior to cooking something on a low temperature.

2. * Caramel: Melted sugar that has turned a golden brown.

* Chantilly: A dish in which cream is one of the ingredients.

* Compote: Fruit that has been stewed in sugary syrup.

* Croquettes: Chopped food that is held together with a white sauce, usually covered with eggs and crumbs and fried.

* Cut in: This means to cut shortening or butter into flour and mix until it is distributed throughout.

* Deviled: Seasoned

* Dredge: To coat well with flour, sugars, or cornmeal.

3. * Florentine: Contains spinach.

* Fold: To mix gently with down, across, up and over motions. This keeps air from taking over the mix.

* Fondue: A dish with eggs, milk and bread crumbs as ingredients.

* Garnish: To decorate.

* Julienne: Cut into long, thin strips.

* Mince: To chop finely.

4. * Parboil: To boil or simmer until partially tender.

* Poach: Cooking in water that is just below the boiling point.

* Scald: This is where you will bring a liquid to just under the boiling point. Bubbles will appear around the sides of the pan. Do not boil.

* Score: To cut gashes along the surface.

* Sear: To cook something at a high temperature for a short time this will cause a crust to form on the outer surface.

* Souffle: A dish made light and puffy by beaten egg whites.

* Stew: Cook slowly in liquid below the boiling point.

Tags: boiling point, below boiling, below boiling point, boiling water, cooking terms

Cook Over A Gel Fuel Firepit

Can You Cook Over a Gel Fuel Firepit?

Gel fuel is used in fireplaces (both indoor and outdoor), grills and fire pits. It is also used in catering to keep food dishes warm that are sitting out for a period of time. Gel fuel is odorless and doesn't produce smoke, making it an ideal way to heat a fireplace in a home without a chimney. Outdoor fire pits allow you to enjoy the warmth and dancing flames and even cook over a gel-fueled fire.

Fire Pits

Modern fire pits sold on the market today are decorative places to create a fire. A benefit of a fire pit is the ability to move it (before you start the fire) to various parts of the lawn or garden, allowing you to enjoy it wherever you like. Fire pits come in a wide array of sizes, colors and shapes. A gel-fueled fire pit does not use coal or lighter fluid to generate its flame. Instead, it uses canisters filled with a flammable gel.

Cooking on a Gel-Fueled Fire Pit

Many people are cautious about cooking directly over a gel fuel's flame because of concerns about chemical emissions. However, this worry is unfounded. Gel fuels are odorless and the chemicals will not affect your food. Sterno is one of the most prominent brand name creators of gel fuel and, according to the company's website, cooking directly over the flame is perfectly safe in terms of chemical emissions. They do, however, caution against open flame cooking because drippings that can come from food cause flare-ups that can result in injury. You should also not eat food that has cooking fuel on it or that has fallen in the flame.

To avoid food drippings or direct contact with the cooking fuel, there are many accessories available to transform a fire pit into a proper grill. You can cook food in a way that will minimize any injury resulting from flare-ups or contact.

Tags: fire pits, chemical emissions, Cook Over, Cook Over Fuel, cooking directly

Substitutes For Green Chili Peppers

If you can't find the green chili you need, there is most certainly a substitute.

Green chili peppers bring a hint of sweet, smoky heat to many savory recipes. But what happens when the supermarket is out of that fresh chili pepper you need? Or, what if that chili pepper brings a bit too much heat to that evening's dish on the dinner table? There are several substitutions you can use when a recipe calls for green chili peppers depending on how they will be used in the recipe.

Anaheim Chili Peppers

Anaheim chili peppers are green in color when not fully ripened and are also known as the California green chili. Anaheims are available year-round, but are said to be the best quality in the summer. This chili is often used for chili rellenos and is a common addition to salsas. Adequate substitutions for this chili include: poblano chilies and canned green chilies.

Jalapeno Peppers

Jalapeno peppers are spicy green peppers that vary from medium to hot in terms of the heat factor. They are smooth and dark green in color. When smoked, they are called chipotles. These peppers add a little bite to chili and make an excellent spicy topping for a variety of foods. To get the same heat level as a jalapeno, use half the amount of serrano chilies, based on the amount of jalapenos called for in the recipe.

Thai Chilies

Thai chilies can be red or green. These thin-skinned chilies are found in a wide variety of Asian dishes. The dried version of this chili is often called the bird chili, because of the dried chilie's resemblance to a bird's beak. Adequate substitutions include serrano chilies or cayenne peppers, fresh or dried.

Poblano Peppers

This is a mild, large pepper with a thick, green skin. Best when harvested in the summer, the poblano can be dried to a reddish-brown version called the ancho chili. If you use poblanos together with mild peppers, such as bell peppers, the combined flavors add a complex richness to dishes. Good substitutes include canned, green chilies or Anaheim chilies.

Tags: chili peppers, Adequate substitutions, canned green, canned green chilies, chili often, chili pepper

Use Bean Sprouts

Beans just beginning to sprout.

Bean sprouts give crunch to salads and a tangy crispness to sandwiches. They're available prepackaged or by the pound in the bulk section of grocery stores. Other sprouts such as radish, broccoli or a mixture called spicy sprouts, are best used raw rather than cooked. Bean sprouts are versatile because they're used both raw and in cooked dishes, especially stir-fried dishes.

Instructions

Preparation

1. Remove the bean sprouts from the packaging. Place in a sieve or colander.

2. Put the colander under cold running water and rinse for 30 seconds, swishing the bean sprouts around so all of them get under the water. Shake the colander.

3. Lay several paper towels on a flat surface. Put the bean sprouts on the paper towels. Pat dry with additional paper towels.

Cooked

4. Heat the skillet over medium high heat. Add a tablespoon of cooking oil.

5. Put the other raw vegetables in the skillet and cook until the vegetables are tender but still have some crunch to them.

6. Add the bean sprouts and toss with the other vegetables in the skillet for a minute or two. Bean sprouts don't need to be cooked through, just warmed up.

Egg Foo Yung

7. Scramble four eggs with a teaspoon of soy sauce to make eggs foo yung. Heat a pan on medium. Put a tablespoon of cooking oil in the bottom of the pan and swirl it around to evenly coat the pan.

8. Place the bean sprouts in an even layer on the bottom of the pan. Immediately add the scrambled eggs so they form an even layer over the bean sprouts. Cook for two minutes until the eggs are set.

9. Cut the omelet in four even wedges. Turn over to lightly brown the other side for no more than a minute or two.

Raw

10. Add bean sprouts to salads right before tossing with the dressing. If the bean sprouts are clinging together, pull them apart so they don't form a clump in the salad.

11. Spread the bean sprouts on top of sandwich fillings instead of lettuce or in addition to lettuce.

12. Make a vegetarian sandwich by placing bean sprouts with sliced cucumbers, tomatoes, green peppers, onions and avocado on a crunchy roll. Drizzle with olive oil and a squeeze of lemon juice.

Tags: bean sprouts, paper towels, bean sprouts, bean sprouts, bean sprouts

Cook Porridge

Cheap, healthy and easy to make, porridge is a good breakfast for kids.

Porridge, or congee as it is sometimes called, is a simple meal made by boiling oats or other grains in water or milk. It can be easily cooked in the morning for breakfast or as a nice little snack. It's nutritious and low in fat, which is important for those who enjoy living a more healthful life. Add this to my Recipe Box.

Instructions

1. Place rolled oats in a cereal bowl.

2. Pour the milk or water into the bowl. You'll need to fill the bowl beyond the oats as they will absorb some of the liquid while cooking.

3. Add any extras you'd like to have to spice up your simple porridge. A touch of sugar or some fruit will go long way in making this a delicious treat.

4. Place the bowl in the microwave and set it for about 2 minutes. You may wish to take it out half way and stir the oats. Also, check if the milk was fully absorbed and add more if necessary. To cook the porridge on the stove, heat it in a pot on low and stir occasionally. When it starts to bubble, it's done.

5. Take the porridge out of the microwave or off the stove, and let it cool for a minute or two.

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Homemade Tomato Sauce For Chicken Parmesan

Chicken Parmesan with a side of spaghetti and garlic bread sounds like a meal that would have to be enjoyed at an Italian bistro, but you can have it on your table at home. One secret to creating a special dish is to make a homemade tomato sauce.

Prepare the Tomatoes

Look for a brilliant red color when you're selecting tomatoes. Light-colored tomatoes will be tart, and deep-colored tomatoes are on the verge of being over-ripe. Do not pick tomatoes with soft spots, bruises or large scabs.

Wash 12 ripe medium-sized tomatoes. Use cold water and rub your hands across the tomato skin to knock off any dirt and debris. Boil a pot of water, and plunge the tomatoes into the boiling water for less than a minute. The skins will look loose and possibly crack open. Place them in a strainer and run cold water on them to cool. The tomatoes should slide out of their skins. Once peeled, cut out the stems and dice.

Ingredients

In addition to 4 cups of diced tomatoes, with juice, you will need 4 tbsp. olive oil, 2 small chopped onions and 2 garlic cloves, minced. If you are short of 4 cups of tomatoes, add some tomato juice. Your other ingredients include 4 tbsp. chopped fresh parsley, 2 tsp. dried oregano, 4 bay leaves, 4 tbsp. tomato paste and 2 tbsp. sugar. You also will need some salt and pepper.

Cooking

Heat the olive oil in a large pan. Add the onion and saute for two or three minutes, until the onion is tender. Add the minced garlic and saute for one minute. Stir in tomatoes, parsley, oregano, bay leaves, tomato paste, sugar, ¼ tsp. black pepper and ¼ tsp. salt. Bring the sauce to a boil. Turn the heat down and simmer uncovered for 20 to 30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan. The sauce should be reduced to about half.

Taste the sauce and add more salt and pepper until you are happy with it. Fish out the bay leaves and discard. Your sauce is now ready to be used on your chicken Parmesan.

Tags: Chicken Parmesan, cold water, oregano leaves, salt pepper, tomato paste

Cook With Garlic Flavored Oil

Garlic oil gives a pungent boost.

In the kitchen, garlic is a workhorse of the savory pantry. You can build whole dishes around it, like garlic soup or beef with garlic sauce, or you can use a hint of garlic to deepen the flavor of dishes. Garlic oil, or garlic-infused olive oil, has as many culinary uses as whole garlic cloves do and spares you the mincing. Explore the basics of cooking with infused oils like garlic oil, then get creative and expand your repertoire of dishes.

Instructions

1. Toss garlic oil with vinegar to create a simple, flavor-packed salad dressing. Serve the salad right after dressing. Or, use garlic oil on cold appetizers, like bruschetta, or as a dip for crostini or other breads.

2. Season steamed vegetables or baked potatoes with garlic oil, instead of with butter, suggests Mark Bittman of the "New York Times."

3. Use the oil as a meat or fish marinade for grilled dishes. Soak meat in the flavored oil, then grill. Add lemon juice or vinegar to give the dish an acidic balance, for round flavor.

4. Base Asian stir-fries in garlic oil. Saute your meat, tofu or veggies in garlic oil, then add additional seasonings or sauces to complete the dish.

5. Add a drizzle of the garlic oil to pasta sauces or soups to impart a stronger garlic flavor. Either top plates with the garlic oil, or drizzle some oil into your dish while it's cooking.

Tags: with garlic, garlic then, like garlic

Nutrition Of Antipasto Salad

Antipasto salad can be a light, healthy meal by itself.

Antipasto salad is an Italian appetizer made with chunks of meat and vegetables drizzled with olive oil and vinegar. It's often presented on a platter, giving party or dinner guests a chance to assemble their own plate with their favorite ingredients, but antipasto salad can also be tossed together and served as prepared dish. The ingredients vary, but typically include greens, sliced tomatoes, olives, pickled peppers, beans and cubed deli meats and cheeses. You can measure the components in your version and come up with a customized nutritional value using a recipe nutrition calculator.

Instructions

1. Write down all the ingredients you used in your recipe.

2. Measure each component in cups as you assemble the salad. Write the total next to each ingredient.

3. Input each ingredient into a recipe nutrition calculator (see Resources) or add the caloric and nutrient values together.

4. Specify how many servings the appetizer makes and divide the totals for calories, fat, carbohydrates, protein and nutrients by the number of servings.

Tags: each ingredient, nutrition calculator, recipe nutrition, recipe nutrition calculator

Use A Micro Cooker

Steaming vegetables and other foods is a very healthy way to cook, and the easiest way to steam foods is in the microwave. With a micro cooker, you can steam, boil, and even melt butter with ease, and the cooker's lid is vented, so it serves as a strainer when you're done cooking. This article will give some simple instructions on use a micro cooker with a variety of foods.

Instructions

1. Notice the measuring marks on the inside of the micro cooker. Measuring isn't necessary, because your micro cooker is marked on the inside with 1, 2, 3, and 4 cup measurements. The basic instructions are to add water to the cooker, add the vegetables or food you want to cook, and then cook on high until the vegetables are done to your liking. However, there are a lot more things you can do with the micro cooker, and you can cook entire dishes in the cooker, like beef stroganoff or soups and stews.

2. Make rice in the micro cooker by adding about 1 3/4 cups of low-fat chicken or vegetable broth to your micro cooker. (You can use water, too, but the broth gives the rice a much richer flavor.) Add a cup of white or brown rice, a teaspoon or two of butter, margarine, or olive oil, and cook on high power for 5 minutes. Check to see if you need to add any more liquid at this point. Then, cook on 50 percent power for 15 minutes, or until the rice is done and the liquid is adsorbed.

3. Cook fresh or frozen vegetables in the micro cooker by adding about 1/2 cup water or broth to the micro cooker, and then place the vegetables inside. Make sure the lid is securely fastened to the pot. Cook on high for about 5 minutes, and your vegetables are ready! Drain any remaining liquid by turning the pot upside down over the sink.

4. Cook meats in the micro cooker. You don't need to add liquid, just put the meat inside the pot, and season it the way you like it. Cook for about 5 minutes on high, and test to see if the meat is done. Chicken breasts, hamburger, hot dogs, and just about anything you can think of can go into the micro cooker for fast cooking.

5. Baking in your micro cooker is yet another way to use this versatile device. You can mix up a box of brownie mix and cook it in the microwave, and you can even make a kind of fruity cobbler dessert. To make the cobbler, you'll need a dozen oatmeal cookies, two cans of pie filling, and of course, a large micro cooker. Just crumble up 8 of the cookies in the bottom of the cooker, spread the pie filling evenly over the cookies, and top with the remaining 4 cookies, also crumbled. Bake in the microwave on high for about 9 minutes, and you'll have a hot, fruit cobbler that's incredibly easy to make.

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Rice & Pasta Salads

Pasta and rice are both good options for a hearty, healthy salad.

Grains are a critical part of a healthy, nutritious diet. When blended with legumes, nuts or cheese, pasta or rice can be the basis of a well-balanced, tasty meal.

Corn, Bean and Rice Salad

You can mix cold, cooked rice with a drained can of kidney beans and a drained can of corn for a quick meal that contains a complete protein. Add vinegar and oil for a dressing and chopped vegetables of your choice. Green peppers are a good option to complement the southwestern flavor of the the salad.

Pasta with Feta Cheese and Spinach

For a delicious Mediterranean treat, try cooked cold pasta tossed with feta cheese and fresh spinach. Herbs like basil or oregano are good flavor complements to the feta. A red wine and oil dressing add Italian flair.

Wild Rice, Pecans and Raisins

Wild rice goes well with nuts. Try tossing some cold, cooked wild rice with pecans. Add raisins to sweeten the nuttiness and dress with red wine and vinegar. Onions, salt, pepper and even a little ham round out the flavors of this salad well.

Tags: cold cooked, rice with

Make Appleraisin Stuffing

Apple raisin stuffing can be used for turkey at Thanksgiving or as a side dish to accompany chicken or pork chops any time of the year. The sweet yet tart flavor of the fruit provides a good foil for the savory herbs in the dressing and the flavor of the meat. The dried cranberries are optional but highly recommended. Cook this dish outside of the turkey so that both cook faster and more thoroughly.

Instructions

1. Spray the baking dish with cooking spray, and preheat the oven to 350 degrees Fahrenheit.

2. Heat the skillet over medium heat. Add the butter and allow to melt. Add the carrots, celery and onion and saute for five minutes or until the onions are translucent and soft but not browned.

3. Transfer the cooked vegetables to the 2-quart bowl. Add the stuffing mix, apple, raisins and cranberries and toss to combine.

4. Mix the eggs and the chicken broth in the small bowl. Pour this over the stuffing mix in the larger bowl until the mixture has been thoroughly moistened but is not soggy.

5. Place the stuffing into the baking dish and bake at 350 degrees for 30 to 40 minutes or until set and the top is browned and crusty.

Tags: baking dish, minutes until

Throw A Fondue Party

Go retro with a fabulous fondue party that guests will love.

Fondue parties were a social staple of the '70s and are still a good way to spend an evening with friends today. Gather a small group together to enjoy some decadent dinner and dessert fondue and conversation. Put together a party that everyone will love, and enjoy being able to hang out with your guests instead of being stuck in the kitchen all night. Simply prepare the fondues beforehand and leave them warming in fondue pots, and get ready to enjoy your evening.

Instructions

1. Purchase or get out your fondue pot. If you don't have one already, buy an electric one for convenience. The older models use a candle to heat the fondue, and the newer ones are much easier to use and less of a hassle. If you're having more than one type of fondue or more than half a dozen guests, you may want to use several fondue pots.

2. Select recipes. A good appetizer fondue is the basic cheese recipe served with cubed bread for dipping. For the main course, think about cubes of meat served with a hot oil fondue or a spicy soy sauce fondue. The possibilities for fondues are endless. For dessert, the classic chocolate fondue is always a hit. Some dipping ideas include angel food cake, fruits, pretzels, brownies and graham crackers.

3. Prepare the fondues about half an hour before guests arrive. Lay out all the dippers and plates on a buffet table with plates and silverware. Drinks that go well with fondue include wine, hot tea and coffee. Set everything out on the table so guests can serve themselves and mingle while they eat.

Tags: fondue pots, more than, party that, served with, will love, with fondue

Make Black Eyed Peas Old Virginia Style

Southerners have been cooking black eyed peas since before the Civil War, and it remains an traditional favorite. Black eyed peas are often served to celebrate New Year's Day and to invite luck for the coming year. Try your hand at a slightly updated version of black eyed peas old Virginia style.

Instructions

1. Sort the black eyed peas and wash them thoroughly under clean running water.

2. Place the black eyed peas in a dutch oven and add enough water to cover them plus 2 inches, and put them aside to soak overnight.

3. Cook the bacon in a frying pan until crisp, and drain it on a paper towel.

4. Add the chopped green pepper, celery, and minced onion to the bacon fat and cook it until it's tender.

5. Stir in the garlic, thyme, salt, pepper, vinegar, dark molasses and canned tomatoes and simmer the mixture for about 15 minutes.

6. Drain the black eyed peas and put them back in the dutch oven. Add the hot mixture in the frying pan to the black eyed peas and simmer the mixture, covered, for about an hour, or until the peas are tender.

7. Serve the black eyed peas hot with warm corn bread.

Tags: black eyed peas, eyed peas, black eyed, dutch oven, simmer mixture

Use A Silpat

Getting your favorite cookie recipe just right so it doesn't stick to the baking sheet has always been a problem, not to mention baking anything with cheese and hoping that it doesn't burn and stick. In the last twenty years, silicone has been used more and more to make quality bake ware, and now with a Silpat silicone baking liner, you can bake worry (and stick) free.

Instructions

1. Buy the right size and model. There are a number of silicone bake sheets on the market right now. Silpat happens to be the most well-known and reliable. Before you buy a silicone baking liner, make sure you read the packaging. Always buy a silicone liner that has a warranty. These sheets can be expensive, and if they are made well, they should last for decades. If there is no warranty, you may be dealing with an off brand and a shoddy product. Also, don't go for the smaller size, just because it's cheaper. The bigger the Silpat, the more uses it will have. If you get it home and find that it is too large for any of the cookie sheets you have, you can always trim it.

2. Clean your Silpat before use. Because of the nature and texture of silicone, it must always be cleaned and rinsed before every use, even if you cleaned it after it's last use. These silicone mats collect dust and impurities from the air and cling onto them, so give it a thorough cleaning every time with warm water and a mild soap. Pat dry with a clean dish towel, and you are ready to use your Silpat.

3. Make no stick cheese crisps on your Silpat. One great example of the magic of the no-stick abilities of silicone is its reaction to melted cheese. Ordinarily, heating cheese straight onto a baking sheet would leave a burnt mess. With a silicone baking liner, this won't happen. Toss a tablespoon of all-purpose flour with a cup of freshly grated Parmigiano Reggiano. Line a cookie sheet with your Silpat, and preheat your oven to 400 degrees Fahrenheit. Line the Silpat with small 2-inch mounds of the cheese mixture. Make three rows of four or five, however many will fit. Put the cookie sheet in the oven for ten to fifteen minutes, or until the cheese is melted and brown. Once out, wait till they cool. You can shape them while they are still warm into mini-bowls, or let them cool completely and serve as chips. Either way, they should slide effortlessly off of the Silpat and leave absolutely no mess at all.

4. Bake low fat cookies on your Silpat. Baking low fat is a challenge, because the cookie sheet you bake on must be greased with a fat in order to ensure that the cookies don't stick. With a silicone baking liner, that isn't an issue. Make your favorite low-fat or fat-free cookie recipe and instead of greasing the cookie sheet, put the cookies on a Silpat-lined cookie sheet.

Tags: cookie sheet, your Silpat, baking liner, silicone baking, silicone baking liner

Chocolate Party Foods For A Sixyearold

Choose a few different chocolate treats for your kid's next party.

There's no doubt about it, kids love chocolate. If you're looking for a unique theme for a candy party for your kids, one filled will chocolate will always go over smoothly. While things like candy bars and assorted candies are fun, look for healthy or personalized ways to give your child the chocolate party she's always wished for.

Chocolate Caramel Apples

Chocolate caramel apples are a great way to take a healthy snack and pair it with a touch of sweetness. Purchase a caramel apple set from your local grocery store, a bag of minced nuts and chocolate sauce. Place the caramel sheet on the apples and bake for 20 to 30 minutes. Drizzle the caramel apples with chocolate, roll them in the nuts and let them cool. Kids can grab an apple and enjoy a tasty chocolate snack.

Chocolate-Covered Pretzel Rods

Chocolate-covered pretzel rods are a convenient and clean chocolate snack for a kid's party. Visit your local grocery store and pick up some pretzel rods, your child's favorite types of chocolate and a few bags of sprinkles. Melt the chocolate in a saucepan over medium-low heat. Once the chocolate is melted, dip the pretzel rods into the chocolate, take them out, roll them in sprinkles and set them on a wax sheet to cool.

Personalized M & M's

M&M's were first introduced in 1941 to American G.I.s during WWII. Since then, M&M's have become a candy favorite around the world. The M&M website offers a unique product feature to customers and companies looking to add a special touch to their candy. Get your child's name or face printed on your chosen colored M&M's. You can also choose a specific packaging for your personalized candy and let your kids have it while enjoying there very "own" candy.

Chocalate Milkshakes

What kid doesn't love a milkshake? Get kids involved with activities like a best-decorated milkshake contest. Things you'll need are a milkshake machine or blender, lots of glasses, chocolate ice cream and milk. Tasty milkshake decorations like strawberries, cherries, sprinkles, flavored syrups and fruit are always good toppings for festive milkshakes. After your kids and their friends finish, hand out party favors as gifts and let the kids enjoy their creations.

Tags: pretzel rods, your child, your kids, candy your, caramel apples

Tell When An Avocado Is Bad

Knowing pick the right avocado can ensure that you never end up with a bad one.

Avocados are a tropical fruit often with rough green skin and a shape similar to a grenade. Inside you will find smooth, creamy green flesh with a very large pit at the center. In the U.S. market there are eight main types of avocado: hass, fuerte, reed, booth, lula, taylor, bacon and zutano. Knowing pick an avocado which has not gone bad and is ready to eat is an essential skill for produce shoppers.

Instructions

1. Look for an avocado with clean skin. Bumps, bruises, cuts and lesions can all be signs that an avocado is at least partially rotted or has been damaged on the way to market. As a rule the darker the skin, the more ripe the fruit although with the many types of avocado available this is not always the case. Always try to pick an avocado with the stem still attached. The stem can prevent rotting at the top of the fruit and can indicate freshness if you are able to remove it with ease.

2. Pick up the avocado and test its firmness by squeezing it between your thumb and palm. The avocado is not yet ripe if it is very hard to the touch and will not give at all. If there is a bit of give but overall firmness the avocado is nearly ripe and can be purchased for eating within the following few days. If the avocado yields to pressure but does not dent or feel liquid it is perfect for eating now. If the avocado feels mushy or soft it is overripe and should be avoided.

3. Purchase overly firm avocados if you wish to be sure of freshness and do not plan to eat them immediately. Store unripened avocados in a brown paper bag for a period of 2 to 5 days or until ripe. Avocados will ripen most efficiently at room temperature. If you wish your avocados to last a bit longer, place them in the refrigerator where the cold temperatures will slow the ripening process.

Tags: avocado with, Knowing pick, types avocado

Use A Slush Mug

Slush Mugs make a cooling icy drink perfect for hot summer days.

Use a Slush Mug to turn a boring drink into a fantastic frozen beverage. The Original Slush Mug by Glacierware Manufacturing is designed to freeze cold liquids into an icy slush in about five minutes. The Slush Mug is easy to clean and you can reuse it over and over after a recharge in the freezer. Make custom flavor variations of the frozen treat by varying the proportions of some of your favorite sodas and juices.

Instructions

1. Clean the Slush Mug and white Glaciercore insert with liquid dish soap and a soft sponge before its first use. Rinse and dry both parts thoroughly. Place the white Glaciercore insert into the freezer for eight hours or more.

2. Remove the Glaciercore insert from the freezer and slide it into the Slush Mug.

3. Pour the drink into the Glaciercore insert.

4. Scrape the ice crystals from the sides of the insert with a plastic spoon after about one minute. Wait another minute and repeat the process. Continue scraping and breaking up the ice for another two or three minutes or until you are satisfied with the texture.

5. Eat the icy drink with a spoon or through a straw. Dump the beverage into another glass if it begins to get too solid.

Tags: Glaciercore insert, drink into, insert with, white Glaciercore, white Glaciercore insert

Make Apple Cinnamon Herbal Tea

Cinnamon apple herbal tea is one of my favorite herbal tea blends. I usually buy it, but sometimes I like to make it myself. Doing so is surprisingly simple. The nice thing about making your own blend is that you can have complete control over the ingredients. You an choose the type of cinnamon (some are more potent than others), the types of dried apples and even create an organic blend if you can find organic versions of all the ingredients. I like this option since it's not always possible to find organic cinnamon apple herbal tea blends in the stores, and if you do, it may contain artificial flavoring.

Once you make the blend you can store it in a pretty glass jar and keep it on the counter or in a cabinet. It also makes a nice gift. Here is make this delightful tea.

Note: All of the herbs, fruits and spices listed are dried.

Instructions

1. Prepare all of the ingredients. If you can't find cinnamon chips, you can make your own. Just take a meat mallet or mortar and pestle or the bottom of a sturdy glass and pound the stick into chips.

2. Combine all of the ingredients in the mixing bowl. Stir gently with the wooden spoon until the ingredients are well combined.

3. Store the herbal blend in an airtight container such as a glass jar, a plastic container or a plastic bag.

4. To prepare a cup of the tea, you may need to stir the blend gently with a chopstick since the ingredients tend to settle. Use 1/5 tsp. of the blend for every cup of hot water.

Tags: apple herbal, find organic, gently with, herbal blends

Preserve Chutney

Chutney is a sweet and savory condiment.

Chutney is a condiment, popular in Indian and Asian cuisine, in the form of a relish made from chopped fruit and vegetables which are cooked with spices, sugar and vinegar. Fruit chutney is the most popular and is often made with apricots, peaches, pineapple, mangoes, apples or cranberries. Mixing these fruits is common in chutneys. Other additions may include raisins, currants or nuts. Seasonings include chili powder, pepper flakes, ginger, garlic, curry powders, pepper, tamarind paste and lemon juice. The high acidity, cooking time and processing of chutney can preserve it for an extended period of time.

Instructions

1. Fill a large canning pot with water and bring the water to a boil. Turn the water down to a simmer. Place the canning jars, inner lids and lid rings in the water.

2. Wash all of the produce to be used for the chutney recipe well. Prepare the recipe and cook until finished. Bring the mixture to a boil for five minutes. Reduce the heat and simmer for 25 minutes, stirring occasionally.

3. Remove a jar from the hot water with tongs. Immediately fill the jar with the hot chutney mixture leaving about 1/2 inch of space between the top of the chutney and the rim of the jar. Use a sterile plastic spatula to remove any air bubbles within the chutney. Wipe the rim of each jar with a clean, damp paper towel.

4. Remove an inner lid from the hot water using the tongs and carefully place it on the mouth of the jar. Do not touch the lid with your fingers or other utensils to avoid contamination. Remove an outer ring from the water and screw it onto the jar, firmly. Continue this process until all of the chutney has been packed.

5. Bring the water in the canning pot up to a boil. Place the jars in the canning pot with the jar lifter and boil them for 10 minutes if below an altitude of 1000 feet. For altitudes from 1000 to 6000 feet, boil the jars for 15 minutes. For altitudes greater than 6000 feet boil the jars for 20 minutes.

6. Remove the jars from the canning pot with the jar lifter. Allow the jars to cool undisturbed for 24 hours. As the jars cool, listen for the distinctive "pop" sound that indicates the each jar has properly sealed. Press down on the inner lid of the jars to check for a proper vacuum seal. If the lid clicks, the jar is not properly sealed.

Tags: canning with, from water, 6000 feet, 6000 feet boil, boil jars, boil jars minutes

Make Chocolate Fudge In A Ziploc Bag

Make Chocolate Fudge in a Ziploc Bag

Fudge is a soft, creamy candy that originated in America sometime in the late 1800's. It is said that fudge was the result of a bad batch of caramels that didn't quite turn out right. There are many different types of fudge today, but the common ingredient in most of them is chocolate. Fudge is usually made by boiling ingredients together until they reach a certain temperature and then it is spread onto a baking sheet to cool. However, not all fudge is made in this manner. An easier, almost foolproof, method is to make fudge in a Ziploc bag.

Instructions

1. Set out butter and cream cheese until they become room temperature. This will help, later on, to make the mixing process easier.

2. Place 3 oz. cream cheese, 1 lb. powdered sugar, ½ cup cocoa and 2 tbsp.butter into a one gallon Ziploc bag. Seal the bag tightly by pressing the Ziploc strips together. Place the bag of ingredients inside another 1 gallon Ziploc bag and seal it shut.

3. Mix the ingredients inside the bags by pressing to squish them together. Continue squishing the bag with your hands until the ingredients are completely blended together.

4. Cut the tip off of one corner of the Ziploc bags, using scissors. Squeeze the fudge out of the bags and onto a serving plate. The fudge may also be used as decoration for cupcakes, cakes and other desserts.

Tags: Chocolate Fudge, Chocolate Fudge Ziploc, cream cheese, gallon Ziploc, ingredients inside, Make Chocolate

Popular Types Of Cheeses

Cheese is one of the world's most popular snacks.

Cheese, a food that has maintained its popularity since prehistoric times, comes in hundreds of varieties. It is made from the milk of several different animals--cows, goats, sheep, buffalo, horse and camel. The fat content of the milk and whether or not it is pasteurized impact the type of cheese that people make from it. According to the Types of Cheese website, five of the most popular varieties are cheddar cheese, goat cheese, feta cheese, blue cheese and Swiss cheese.

Cheddar

Cheddar cheese is the most widely eaten cheese in the world, according to Cheese.com. It is a fully cured, hard cheese that was first made in an English village called Cheddar. The natural color is pale yellow, but many manufacturers add coloring to make it orange. Cheddar ranges from mild to sharp varieties, depending on how long it has been aged. People usually eat cheddar with crackers or sliced on sandwiches and burgers.

Goat Cheese

As the name suggests, goat cheese is made from goat milk. Sometimes called "chevre," goat cheese is slightly bitter in taste. It is usually a soft cheese that spreads well but can also be firm. Restaurants often serve chevres as dessert cheeses and as ingredients in fine dishes. The cheese is originally from France.

Feta Cheese

Feta cheese is also made of goat's milk, although it also includes sheep's milk (it can be made from cow's milk as well). The most popular cheese in Greece, feta is white, solid and crumbly. Feta has a strong, often salty, taste. Feta is often crumbled over salads and is used in may Greek pastries.

Blue Cheese

Mold spores give blue cheese its distinctive taste and blue color. Cheese.com describes the taste as "tangy, piquant, spicy and peppery." Blue cheese is commonly used in salad dressings.

Swiss Cheese

Swiss cheese is known for its large holes--or eyes--which are caused by gas bubbles during the production process. The cheese is named for Switzerland, which first produced varieties of this kind of cheese. It is a lightly colored, mild-tasting cheese that pairs well with fruits like apples, pears and grapes.

Tags: cheese that, made from, most popular, from milk, goat cheese

Tune A Guitar Down A Half Step

When a guitar is tuned down a half step, the strings are easier to bend.

Tuning a guitar down a half step is a common practice among guitar players for a variety of reasons. When a guitar is tuned down a half step, the strings are easier to bend; less tension allows for faster playing. Some guitars like the "heavier" and somewhat darker sound. This was particularly popular in the 1990s. Another reason may be to accommodate the range of a particular singer.

Instructions

1. Use your chromatic tuner to tune your guitar to Eb Ab Db Gb Bb Eb. A normal guitar is tuned E A D G B E. Play your open strings and tune them down one by one until you reach the desired lowered note.

2. Tune by ear if you don't have a chromatic tuner. Play the sixth fret of your fifth string and tune your low E string to match the fretted note. When in tune, your sixth string should be one octave lower than the sixth fret of the fifth string.

3. Continue to tune your guitar in the standard way once your low E string is in tune. Fret the fifth string of your low E and match the open fifth string of your guitar to the fretted note. Continue this process up each new string. The only exception to this rule in standard tuning is the B string. To tune the B string, fret the fourth string of the prior string instead of the fifth.

4. Check your tuning again.

Tags: fifth string, tune your, guitar tuned, half step, string tune

What Are The Benefits Of Red Vinegar

Make room for red vinegar on your shelf.

Red vinegar is a versatile staple that no well-stocked pantry should be without. It adds distinctive zest to a favorite recipe and contributes to a healthy diet.

Types

"Red vinegar" is a generic term for any type of vinegar with a natural reddish hue. Each type of red vinegar has its own distinctive flavor depending on the amounts of unfermented sugars, acetic acid and residual flavors of the base ingredient in the final product.

Features

Cooks value red vinegars as flavoring agents, meat tenderizers and natural preservatives. When used in meat marinades, the acidity acts as a natural tenderizer. Red vinegar inhibits the growth of bacteria and molds, so it is a natural preservative and requires no refrigeration.

Nutrition

Red vinegar is naturally low in calories, fat, sodium and carbohydrates. Many red vinegars are also gluten-free. All red vinegars do not have exactly the same ingredients and nutrients, so check the labels.

Benefits

According to Carol Johnston, professor of nutrition at Arizona State University, the acetic acid in red vinegar controls spikes in blood sugar in diabetics. And, as reported by the National Institutes of Health, studies suggest that dietary vinegar may enhance the body's ability to absorb bone-building calcium.

Warning

Do not substitute red vinegar for white distilled vinegar as an ingredient in homemade household detergents and cleansers because it can stain fabrics and porous surfaces.

Tags: acetic acid, type vinegar

Plant Mangoes From Seeds

Mango seeds are housed in a tough outer husk.

Ripe, yellow mango fruits have a sticky sweet flavor. After enjoying this tropical fruit, save the seed and grow your own mango tree. While the tree may not produce fruit, it makes an attractive houseplant. These plants have broad, deep-green leaves that add greenery to patios during the summer or to the home. Mangoes do not tolerate frost, so plant your seed in a pot so you can move the tree indoors during winter.

Instructions

1. Cut open the husk surrounding the seed with a pair of garden shears. Avoid damaging the seed inside, which resembles an oversized bean.

2. Fill a bowl with lukewarm water. Place the seed in the water and soak it for 24 hours. Soaking weakens the seed coating and speeds germination.

3. Fill a resealable plastic bag with moistened peat moss. Bury the seed in the peat and seal the bag nearly closed, leaving one corner open for ventilation.

4. Set the bag on a warm, sunny windowsill to germinate. Check the moisture in the peat daily and add water if it begins to dry. Seeds sprout within two to four weeks.

5. Fill a 6-inch diameter pot with potting soil. Plant the sprouted seed, root-side down, into the soil. Sow the seed so the top of the seed is ½ inch beneath the soil surface.

6. Water the soil until the excess moisture drains from the bottom of the pot. Place the pot back in the sunny window and water when the soil surface begins to feel dry.

Tags: soil surface

Use A French Press

True coffee purists swear by the cup of Joe they are able to brew using a French press. Whether it is the ritual of using the press itself, or the fine quality of the coffee brewed using a French press, the mug you enjoy after brewing your grounds this way will leave you wanting to make this kind of brewing a part of your regular routine.

Instructions

1. Boil the water. Water used in a French press should be boiled and then allowed to rest briefly before adding to the press. True coffee enthusiasts prefer the water temperature to be between 195 and 200 degrees. You can test this with a kitchen thermometer if you desire.

2. Grind the beans to a medium coarseness using the coffee grinder. It is important to make sure that the beans are neither too course nor too fine. Grind the beans just before using them for the best taste.

3. Remove the lid and the plunger of your French press and add the coffee grounds. One rounded tbsp. for each 4 to 6 oz. of water is a good starting ratio. You may make your coffee stronger or weaker according to your tastes as you gain practice with the French press.

4. Pour the water slowly over the grounds making sure to distribute the water evenly as you fill the press. A slow pour allows the grounds to become evenly saturated. Be sure not to overfill the pot or else water will squirt out as you plunge. Place the lid on the pot.

5. Steep the coffee for about a minute and remove the lid to gently agitate the grounds with a wooden spoon. Replace the lid and let the coffee steep for two to three more minutes.

6. Remove the lid and slowly plunge the coffee, making certain to keep the plunger level. Uneven plunging will release grounds into the coffee. Gently push the plunger to the bottom of the pot.

7. Pour the coffee immediately, keeping the plunger in place. Enjoy your coffee!

Tags: French press, Grind beans, True coffee, using French, using French press, your coffee

Create A Milk Chocolate Truffle

Chocolate truffles are a delicious treat.

Chocolate truffles are generally a luxury but can be made reasonably inexpensively. Making your own truffles, you can use them for gift-giving or just as a treat. Generally made with dark chocolate, these truffles will be enjoyed by milk chocolate lovers as well.

Instructions

1. Using the high quality chocolate, break it into small pieces into the large bowl. Slowly bring cream to boil. Pour cream over the chocolate and stir until the chocolate has melted. The mixture should now be thick. Add the butter if desired, before the ganache cools.

2. Thicken the ganache by whisking it or by putting it in the refrigerator. It needs to be thick enough to form the truffle balls.

3. Place parchment or wax paper on a tray. Form the ganache into balls and put on the paper.

4. Melt the other chocolate in a bowl over a saucepan of boiling water. Sprinkle the cocoa powder evenly onto a tray. Dip the truffles into the melted chocolate and roll over the cocoa powder. Place into the small paper cake cases.

Tags: Chocolate truffles, cocoa powder, into small

Health Benefits Of Watercress

Health Benefits of Watercress

Vegetables are well known for being powerhouses of the vitamins and minerals necessary for everyday life. Some vegetables, though, are more overlooked than others. Watercress is one example. This vegetable is related to cabbage and broccoli and packs just as many nutrients as its cousins.

Vision

Watercress has high levels of two specific carotenoids: zeaxanthin and lutein. These help fight off vision-impairing illnesses such as cataracts and macular degeneration.

Heart & Arteries

The luteins in watercress also help to prevent arterial damage and heart disease. It does this by preventing the formation of plaque on the arterial walls.

Cancer

Watercress contains nasturin, a unique type of phytochemical that is converted into PEITC in the body. PEITC has been found to inhibit the growth of a number of different kinds of cancer, including breast, prostate, and colon cancer.

Vitamins

Watcercress is high in vitamins A and C. These help to keep the body nourished and provide antioxidants that the body can use to fight off damaging free radicals.

Calories

Watercress is very low in calories, with only 4 per serving.

Tags: Benefits Watercress, Health Benefits, Health Benefits Watercress, These help

Get The Burnt Smell & Taste Out Of Overcooked Food

Immediately remove burning food from the oven to save it from disaster.

Leaving food on the stove, in the oven or on the grill unattended, or cooking at too high temperatures is a surefire way to burn your foods and make them bitter and unpleasant. Although no one intends for this to happen, it occurs all the time - particularly with a novice in the kitchen. But if your dish turns out burned, all is not lost. You can get the burnt smell and taste out of overcooked foods by using the right culinary techniques and ideas so you can save dinner, and the day.

Instructions

1. Cool the food down. Turn off the heat. Using heat pads, immediately remove the food from its heat source to stop it from cooking.

2. Remove the burned sections. Firmly scrap off or cut off the burned particles from the food with a sharp knife, salvaging with can still be used. For soup, chili or stew, spoon out the burned sections.

3. Add water. Wash the food off under a heavy stream of cold water to remove any remaining burned food particles. Add more water to soup, chili or stew.

4. Dry the food. Pat dry wet meats and vegetables thoroughly with heavy and clean paper towels.

5. Add sauce and seasoning. Cook and pour over a generous portion of sauce over your food that complements it. Pair chicken with spaghetti sauce, beef with gravy, or fish with butter sauce. Season the food with salt, pepper and other spices. Add smoked meats, liquid smoke or Cajun spices to soup, chili or stew to hide the burnt smell and taste.

6. Sample the saved food. Taste your rescued dish to make sure the unpleasant smell and taste has been removed. You might need to add more seasoning to your dish before serving it.

Tags: chili stew, smell taste, soup chili, soup chili stew, burned sections, burnt smell

Make Gum Base

Most small gum manufacturers do not make their own gum base. Instead, they purchase it from a third party.However, if all you are making is a very small quantity of gum, then it is possible to make your own gum base, although you will still need to purchase the primary elastic ingredient, Chicle, a rubber-like substance produced from the chicle tree of South America.There are other elasticizers you can use for a gum base, but the easiest base to make starts with good, old-fashioned chicle.Purchase chicle over the Internet.

Instructions

1. Put six ounces of chicle in a shallow pan and heat to 350 degrees (F) in an oven and at the same time warm 1 ounce of beeswax in a separate pan. Warm both pans for approximately 10 minutes.

2. Remove the warmed chicle from oven and immediately make an indentation in the chicle with the spoon, and, into this indentation, add the ounce of warmed beeswax, plus one teaspoon of vegetable oil.

3. Mix thoroughly with the spoon. Work quickly before the chicle becomes too stiff to stir. This is your gum base.

4. Rewarm the gum base in your pan to 350 degrees (F) for ten minutes. Remove from oven, and immediately stir two teaspoons of powdered sugar into the softened base.

5. Rewarm yet again in the oven at 350 degrees (F) for ten minutes. Remove from oven and immediately remove from pan and place gum base on a sheet of waxed paper. Flatten to 1/4 inch with the back of your spoon, and use a knife that has been warmed by holding under running hot water to cut the gum base into 1/2 squares. Dust with confectioner's sugar and allow to cool. Makes approximately 10 - 12 pieces of gum.

Tags: from oven, from oven immediately, minutes Remove, oven immediately, base Rewarm, degrees minutes

Make Hoshigaki

Hoshigaki, or dried persimmons, is an all natural treat that you can enjoy after a simple process. If you freeze the Hoshigaki, you can savor the sweet, cinnamon taste of the Hoshigaki for up to a year after you make it. Participate in this age-old art and savor the flavor of your preservative-free snack.

Instructions

1. Gather firm persimmons and leave the stem intact. Cut the fruit flat around the stem so you expose the stem for tying. Use a potato peeler to remove the skin from the entire persimmon.

2. Tie the persimmons to a length of string and separate them so they don't touch each other. You increase the chance of mold on your persimmons when you allow them to bruise. Hang the string of persimmons in a dry area for about 5 weeks.

3. Massage the persimmons at least a dozen times throughout the drying process to break up the meat of the fruit. This also moves the natural sugars of the fruit to the outside and allows it to form as crystals or a fine powder on the dried persimmons.

4. Check your dried persimmons, or Hoshigaki, after a few weeks to ensure you're ready to enjoy the natural treat. You can eat your Hoshigaki when they're dark with a leathery feel and you can bite them easily.

Tags: dried persimmons, natural treat

Identify Florida Mushrooms

The state of Florida is host to many species of flora and fauna. Wildlife abounds throughout the state and with the high level of moisture coming from the rains that saturate Florida for many months of the year, mushrooms in many varieties dot the landscape. While many types are highly toxic, there are also a good number that are edible.

Instructions

1. Walk through damp woodlands with rotting woods or fields and meadows after periods of rain. Select the mushroom that is to be identified.

2. Compare your mushroom against a current pictorial guide to Florida mushrooms for color, stem, bulb type and location. These are all factors in determining what species of Florida mushroom it is. Often a look at the underside of the bell, or head, is necessary to find the gill style and type. This is more accurate in younger mushrooms that have not gone to spore. Their gills are still with the spores and not dried out.

3. Remove the cap of the mushroom. Press it gently onto a non-white piece of paper to get a spore print. This is a definitive way to identify Florida's mushrooms. Some of the native edible mushrooms, such as Florida chanterelles, morels and shitake, have distinct patterns that make them easily identifiable in Florida. This option is not available for truffle type mushrooms found in Florida as there is no gill structure. Identify these by photo comparison.

4. Photograph the mushroom in question using a detailed camera. Send a copy to University of Florida Mushroom ID Program, listed below.

5. Contact a division of Florida's Nature Conservancy. Walks and lectures are offered occasionally that include mushroom identification in parts of Florida. Guides are experienced biologists and can give hands on instruction.

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Store Open & Half Full Wine Bottles

Oxidation, or exposure to oxygen in the air, can make opened wine undrinkable. How long an opened bottle will last varies by the type of wine. Younger, tannic, red wines will last longer than older, lighter red wines. Once opened, dry red wine does not last long. White wines appropriately recorked and refrigerated will last longer than red wines. If you find yourself with a half-bottle of opened wine, there are steps you can take to ensure that it can be enjoyed over the next day or two.

Instructions

Recork

1. Recork an opened bottle of wine by replacing its own cork. If the cork has been damaged, stop the bottle with a rubber-tipped wine stopper. Wine stoppers are available in liquor stores and wine shops.

2. Confirm that the new seal is tight. No air should be able to enter the bottle.

3. Leave the recorked bottle upright on a counter in a cool, dry part of the house. Room temperature should not be above 72 degrees Fahrenheit.

4. Refrigerate the bottle if you don't expect to drink the wine the next day. Store it upright in the refrigerator. Storing the wine upright will expose less wine to oxygen.

5. Let wine return to room temperature prior to consuming.

Smaller Bottle

6. Use a funnel to pour the remaining wine into a smaller bottle. A bottle with a screw cap works best for this process.

7. Fill the small bottle completely with wine. If there is not enough wine to completely fill the bottle, add clean marbles until the bottle is full.

8. Screw the cap on tightly.

Gadgets

9. Purchase a tool such as a vacuum pump or gas canister to help store the leftover wine. They are available at wine shops and online.

10. Remove air from an opened wine bottle with a vacuum pump. They minimize exposure to oxygen by removing air from the bottle. This method may add an extra day, or two, to the life of your wine.

11. Insert gas into the bottle to extend the life of opened wine. Gas canisters are available that will force harmless, inert gas into the bottle. This will displace the oxygen and minimize oxidization.

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The Difference Between Egg Whites & Egg Beaters

Egg Beaters is a product sold at your grocery store made primarily from egg whites. People eat egg whites to avoid consuming the extra fat, calories and cholesterol stored in the egg yolk. Egg Beaters can replace the use of egg whites in all but a few circumstances. The main advantage of using Egg Beaters is the time saved from not having to break apart the eggs.

Ingredients

Extra nutrients are added to Egg Beaters to replace the nutrients lost from the discarded yolk. These nutrients include vitamins B-12, A, D and E, folic acid and riboflavin. Egg Beaters also have xanthan gum and flavoring added to them.

Shelf Life

Shell eggs usually have a shelf life around 60 days. Egg Beaters have a shelf life of 90 days. Refrigerated Egg Beaters can be used up to seven days after being opened. Frozen unopened Egg Beaters can be stored for up to a year.

Preparation

Egg Beaters comes as a liquid in a carton compared to egg whites that are inside shell eggs. The liquid form of Egg Beaters saves you from the time lost and the mess created while manually breaking apart shell eggs to acquire your egg whites.

Usage

Egg Beaters cannot be used in all circumstances you would use a shell egg. Avoid using Egg Beaters for situations that require whipping, such as angel food cake. Four whole eggs are equal to 1 cup of Egg Beaters.

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Dig Clams To Make Clam Chowder

Clamming is a popular family activity in many coastal regions.

Making your own clam chowder is a culinary adventure, and it's even more adventurous if you dig your own clams for it. Digging for clams -- or "clamming" -- is a popular year-round pastime in many coastal areas around the world. Many different species of clam can be used for chowder, but the technique for finding clams and digging them out of the sand is pretty much the same no matter whether you're going for Little Necks in Maine or razor clams in Oregon.

Instructions

1. Ask at a local sporting goods store whether a clamming license is required in that area, and buy one if it is. Be sure to find out what the daily catch limits are, and where the best digging areas -- or "clam flats" -- are likely to be. Finally, ask for the hours of low tide at the time of year you're digging.

2. Put on your rubber boots and take your shovel or hoe, your bucket and your clamming license down to the clam flat at low tide.

3. Go down near the water line and look for signs of clams beneath the surface. These will be quarter-size holes in the sand, sometimes surrounded by a raised area of sand that looks like a doughnut. You may also see clams squirt water in the air if they're disturbed by noise on the surface.

4. Stick your shovel or hoe into the sand about 6 inches away from the hole in the sand, on the seaward side. Excavate toward the hole until you find the clam itself, being careful not to break the shell with the shovel. Grab the clam by the shell with your hand and drop it in the bucket.

5. Gather clams that are about 4 or 5 inches in length. Do not keep broken clams, clams with open shells, or clams that smell putrid -- these are all signs the clam is already dead and starting to decay. Be sure not to gather more than your legal limit of clams.

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Peel A Deviled Egg

Deviled eggs are a common picnic food or hors d'oeurve.

Deviled eggs are a classic hardboiled egg dish, consisting of halved eggs filled with a spicy concoction usually made with relish, cooked egg yolks, mayonnaise and various spices. This dish is called "deviled" because of the judicious use of spices, but also because it is topped with fiery-red paprika. The key to deviled eggs is perfectly cooking and preparing the hardboiled eggs.

Instructions

1. Completely cook the eggs, then immediately plunge them into an ice water bath to stop them from cooking further. This ensures that the eggs are completely cooked through but not overcooked.

2. Once they are cool enough to hold, either crack the eggs on a hard surface or with the back of a spoon. Either way, the shells should be cracked all over in order to be peeled off in parts.

3. Run the cracked eggs under cold water. If the water is cold enough, the eggshell should come off with a membrane attached that separates from the cooked egg cleanly.

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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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