Thicken Chili

Thicken Chili

Whether your chili recipe is meat or vegetarian, spicy or mild, white or red, the reception can be completely thrown off if it is presented as soup. Texture and visual are partners to taste in all gastronomic experiences. If you've accidentally added too much water or forgot to drain that can of tomatoes, don't sweat it, there are a variety of ways in which you can thicken up the pot, either by adding a thickener, cooking out the moisture, or adding more "chili" to counterbalance the liquid.

Instructions

1. Cook longer. If your chili is too thin, it is because there is too much water in it. Most chili calls for an added 1 cup of water-based liquid like beer; however if you have also added canned or undrained stewed tomatoes, you are adding a lot more water to the pot. If you like the flavor of your chili exactly as it is, the most unobtrusive method to thicken it is to allow some of the water to cook off. To do so, cook uncovered over a medium to low heat for 30 minutes to an hour more. Don't let it boil or you will turn the beans to a mush, but you do want it hot enough to see steam. More steam means more water is evaporating.

2. Add more beans or meat. If you've added too much liquid, counter it by adding more solids. If your chili contains meat and or beans, consider adding more, such as one more can of beans, to make the mix a little thicker in proportion to the liquid.

3. Stir in a thickener such as corn starch, flour, or masa harina. Cornstarch and flour thicken whatever they are put into. Cornstarch is commonly used as a gravy thickener and is fine enough in texture to not be noticed. Mix the cornstarch or flour in a little dish with a few tablespoons of water before adding it to the chili to avoid clumps. Masa harina, or corn flour (the same type used for tortillas) is a common additive to chili because not only does it thicken the chili, but the corn flour taste enhances the chili flavor for the better. Chili is often served with cornbread or tortilla chips.

4. Crush tortilla chips or even flour tortilla shells and allow to hydrate. If you are somewhat desperate and need to use what's on hand, throwing anything into the chili pot that will absorb the liquid is a bona fide way to thicken it. Crushed tortilla chips, crumbled cornbread, or ripped tortillas stirred in and cooked for a few minutes will soak up the water and give the chili more structure.

Tags: adding more, your chili, tortilla chips, added much, corn flour

Wash Lettuce

Everyone would benefit by eating more salad, but it's hard to get excited about it when the dressing slides off, thanks to dripping wet lettuce. However, washing lettuce thoroughly is important to rid the leaves of dirt and pesticides. By following a few simple steps, you'll have a clean, dry, tasty salad every time.

Instructions

1. Separate the number of lettuce leaves you want to eat from the head of lettuce.

2. Shred the lettuce into bite-sized pieces using your fingertips. Be gentle to avoid bruising the leaves.

3. Place the pieces of lettuce into the strainer and run them under cold water.

4. Toss the lettuce with your hand as you rinse it.

5. Turn off the water and shake the strainer. Move it back and forth and up and down to get out as much excess water as possible.

6. Leave the strainer on the counter for several minutes to let any remaining water drip out.

7. Grab the lettuce out of the strainer with both hands, giving it a quick shake before you put it in the salad bowl.

Tags: lettuce into

Lemon Cheesecake Balls

Use a zester to remove the flavorful zest from the lemon peel.

Lemon cheesecake balls are not true cheesecake; they are sweet cheese balls suitable for an appetizer or dessert. The dessert provides a texture and flavor reminiscent of real cheesecake. The balls don't require the involved preparation or cooking required of traditional cheesecakes, allowing you to prepare them quickly using only a few ingredients. Make the lemon balls the day before you need them. Early preparation saves you time later and gives the cheesecake balls a chance to chill and firm up inside the refrigerator over night.

Instructions

1. Cut the cream cheese into 1-inch cubes. Place the cubes in a microwave-safe bowl and heat on high power for 15 seconds or until the cream cheese is soft.

2. Stir the sugar into the softened cream cheese until they are completely combined. Add the lemon juice and stir it into the mixture.

3. Zest one lemon, using a citrus zester to remove only the yellow portion of the lemon skin. Stir the zest into the cream cheese.

4. Cover the bowl with plastic wrap and chill it in the refrigerator for four hours.

5. Shape the chilled cream cheese into a round ball. Make a single large ball or divide the mixture to make two small balls.

6. Crush the graham crackers in a small bowl. Roll the lemon cheesecake ball in the crushed crackers until the outside is thoroughly coated. Place the balls on a small plate to serve.

Tags: cream cheese, cheese into, cheesecake balls, cream cheese into, zester remove

Bread Chicken For Baking

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Learning bread chicken for baking is a "must know" for most cooks. It's a little bit messy, but fairly easy to do. Use the following steps to learn bread chicken for baking. Add this to my Recipe Box.

Instructions

1. Clean the chicken breast halves by cutting off any obvious fat or skin. Use boneless skinless chicken breasts for a healthier option. Be sure to rinse each chicken breast thoroughly and set aside for the moment.

2. Beat 2 eggs in a mixing bowl of medium size. Add just a dash or about a tablespoon of milk to make your egg mixture smoother.

3. Mix the desired amount of salt and pepper to the bread crumbs, mix well and set aside. Be sure that the bread crumbs are small in size or crushed. Larger pieces of the bread crumbs will not stick as well to the chicken for breading. In addition, pour about 1 cup of flour into a mixing bowl and set aside.

4. Put a chicken breast in the flour. Cover the chicken breast completely with flour. Use a fork or tong to lift the floured chicken breast or chicken piece out of the flour.

5. Dip the floured chicken breast into the egg batter using a fork. Be sure to coat thoroughly with the egg batter.

6. Place the floured and egg battered chicken breast into the crushed bread crumbs. Pat the chicken breast down into the bread crumbs so that the bread crumbs combine with the flour and egg batter already on the chicken to form the breading. Use your fingers, fork or spatula to help coat the chicken breast with the bread crumbs.

7. Repeat the breading process with all the pieces of chicken breast.

8. Turn on the oven; your chicken is breaded and ready to bake.

Tags: chicken breast, bread crumbs, bread chicken baking, breast into, chicken baking, chicken breast into

Make Soft Doughnuts

Make homemade soft doughnuts at home with the family.

Homemade soft doughnuts are a fun way to spend time with the family in the kitchen. Making your own doughnuts allows you to add your favorite toppings. In order to make soft doughnuts, you need to fry the dough on the stove top. You can make the soft doughnuts ahead of time, and serve them for breakfast or a quick late night snack.

Instructions

1. Place 1/2 cup of milk and 1/4 cup solid vegetable shortening into a small saucepan. Place the saucepan on the stove top over low heat. Stir the ingredients until the shortening melts.

2. Combine 2 packages of active dry yeast with 1/2 cup of warm water in a bowl. Stir the yeast into the water, and add a pinch of sugar. Let the mixture stand for three minutes or until it looks foamy.

3. Stir the milk mixture into the yeast. Add 1/2 cup of sugar, 1/2 cup of sour cream, 2 large whole eggs, 1 large egg yolk, 2 tsp. of salt and 1 1/2 tsp. of vanilla extract. Stir the ingredients to mix them well.

4. Add 5 cups of all-purpose flour slowly to the mixture. Stir the mixture while you add the flour until a soft dough develops.

5. Remove the dough from the bowl. Place it on a lightly floured surface. Knead the dough with a pastry scraper until it appears smooth and elastic. Continue to add flour to the work surface as necessary.

6. Roll the dough up into a ball. Place it into a slightly oiled bowl to keep it from sticking. Cover the bowl with plastic wrap.

7. Allow the dough to rise in a warm location for two hours. Punch the dough down and turn it over. Cover the bowl again and refrigerate it for two hours.

8. Roll the dough out to 1/3 of an inch thick with a rolling pin on a floured work surface. Dip a 3 1/2 inch doughnut cutter into flour, and cut out the doughnuts.

9. Place the doughnuts onto a sheet of wax paper covered in flour. Roll the dough scraps into a ball and flatten the dough back out to 1/3 of an inch to make additional doughnuts.

10. Cover the doughnuts with wax paper. Allow them to rise until they appear soft, which will take around 20 minutes.

11. Heat approximately 4 inches of vegetable oil in a large and heavy skillet. Heat the oil to 365 degrees Fahrenheit. Line a cooling rack with paper towels.

12. Place the doughnuts in the frying pan. Fry each side until it appears golden brown. It normally will take around one minute for each side. Adjust the temperature of the frying oil as needed.

13. Remove the doughnuts from the frying pan with a slotted spoon and place them onto the cooling rack. Serve the doughnuts while they are still warm. Apply a vanilla glaze or icing and add your favorite toppings such as nuts, sprinkles or coconut.

Tags: soft doughnuts, Roll dough, your favorite toppings, cooling rack, Cover bowl

Make Bread Spreads

Spreads are simple to make at home.

Whether you're looking to jazz up your brown bag sandwiches for lunch or are in search of a crowd-pleasing, easy appetizer, bread spreads offer flavors and variations to suit a variety of palates. From sweet to savory, spreads add a new dimension of flavor to a plain sandwich or assortment of cheese, crackers, and bread slices or pita wedges. You can find a bread spread recipe to suit your needs, your culinary skills and the contents of your pantry.

Instructions

1. Make jam. For a basic strawberry jam recipe, cook 3 pints of strawberries in a heavy saucepan over low heat. Stir occasionally until the berries reach a thick, jam-like consistency. This will take about 3 hours. Add 1/2 cup sugar cubes and stir to dissolve. When jam is ready, transfer to jam jars, place lids on jars, let cool and refrigerate.

2. Make an olive tapenade for a salty alternative to spread on your bread. Rinse 2 cups of Kalamata or black olives in a colander. Pit the olives by pressing on them with the flat side of a knife and removing the pits when they emerge. Pulse the pitted olives with 1/4 cup olive oil in a food processor until mixture is coarse. Stir in the parsley and chill tapenade in the refrigerator.

3. Make a creamy cheese spread. Mix 1 clove of minced garlic and 2 tbsp. of minced green onion. Soften 8 oz. of cream cheese and beat with an electric mixer in a small bowl until fluffy. Add 3 tbsp. of grated Parmesan cheese, the minced onion and garlic, and 1/4 tsp. of black pepper. Beat the mixture until well blended, then refrigerate at least 1 hour before serving.

4. Make your own hummus. In a food processor, combine 2 cups of canned chickpeas, 1/2 cup tahini, 1/4 cup olive oil, 2 cloves of garlic, salt and pepper to taste, 1 tbsp. cumin or paprika, chopped fresh parsley leaves and the juice of one lemon. Pulse all ingredients in the food processor until well-combined. If more liquid seems necessary, add reserved liquid from the cans of chickpeas, or plain water, to reach the desired consistency. Taste and adjust seasonings, then refrigerate.

Tags: food processor, food processor until, processor until, refrigerate Make, then refrigerate

The Disadvantages Of Eating Too Much Sugar

Eating too much sugar can cause cancer cells to grow more aggressively.

It's not just the spoonful of sugar that we stir into our coffee, or the sugar that is in the occasional restaurant dessert, that affects our bodies. Sugar is present in many of the processed foods we eat, from meat to tomato sauce. So much so, in fact, that the average American consumes over one pound of sugar each week. There is no dietary need for sugar in the diet, but excessive amounts have undesirable consequences.

Aging

Sugar eaten in excess causes a natural process called glycation to kick into overdrive. Sugar in the bloodstream attaches to protein to form harmful molecules, advanced glycogen end products, or AGEs, that damage collagen and elastin. Collagen and elastin are responsible for keeping skin firm. Also, excess sugar affects the type of collagen in the skin. It can make stable forms of collagen more fragile, leaving the skin less supple. AGEs neutralize antioxidant enzymes, causing skin to lose its natural protection against the sun. Diabetics whose blood sugar is poorly controlled can have up to 50 times more AGEs in their skin than those without the disease; they can also show premature signs of aging.

Heart Disease and High Blood Pressure

Triglycerides in the blood can indirectly raise cholesterol levels. Elevated cholesterol is a risk factor for heart disease. Eating too much sugar increases triglycerides, leading some cardiologists and researchers to draw a link between sugar and heart deaths. Some even believe that sugar is as much to blame for hypertension (high blood pressure) as salt. In 2010, researchers found that reducing sugar-sweetened beverages significantly reduces blood pressure. Researchers are not yet sure why this occurs.

Feeding Pancreatic Cancer

All sugars are not created equal. It's been known since 1923 that sugar grows tumorous cells more aggressively than normal cells. But, a 2010 study in Cancer Research challenged the notion that the two sugars, glucose and fructose, are the same. Findings from this study, however, show that tumor cells thrive on glucose, but they proliferate on fructose. The use of high fructose corn syrup has increased 1,000 percent between 1970 and 1990. Fructose is fruit sugar; however, when you eat the whole fruit, you get fiber and bulk that limits how much you can eat and how quickly it is absorbed into the bloodstream.

Eating Habits

Babies given too much sugar at an early age begin to form preferences for overly sweet foods. These early habits may cause children to reject more nutritious choices and, instead, satiate themselves with empty calories from sugar. Children do not need added sugar in their diets. Excess sugar leads to hormonal surges that can cause insulin resistance, weight gain and obesity.

Tags: much sugar, blood pressure, Eating much, Eating much sugar, more aggressively, sugar that, that sugar

Serving Merlot Wine Chilled

As a general rule, white wines are meant to be served chilled. Red wines, on the other hand, are meant to be served at room temperature. However, as in many other cases, these rules can easily be broken. In truth, many people like to drink their red wine chilled or over ice. That even applies to solid red wines such as merlot.

Instructions

1. Cool merlot wines in a wine chiller to slightly pre-chill before serving. Set temperatures to no lower than 60 degrees F. That will ensure that it isn’t chilled too deeply, as that may destroy its bouquet and flavor.m

2. Place merlot wine that will be served chilled into a refrigerator for approximately one-half to one hour before serving. That way, the cold will not have enough time to destroy the wine’s aroma and flavor.

3. Put the wine into a bucket of ice less than an hour before preparing to serve it. Leave it inside the bucket throughout the meal to keep it evenly chilled.

4. Put some Merlot wine into a pre-chilled cocktail shaker along with four cubes of ice. Seal the shaker to chill the wine slightly and then pour it into wineglasses.

5. Pour the wine over crushed or cubed ice and serve it before the ice has time to melt. Do not let the merlot sit too long in the ice or it will become watery and its taste destroyed.

6. Chill the wineglasses instead of the wine itself. That will allow it to be chilled only enough to please those who prefer it that way, but not enough to destroy the wine itself.

Tags: before serving, destroy wine, hour before, meant served, served chilled

Make Lofat Apple Cinnamon Oatmeal With Brown Sugar

Make Lo-Fat Apple Cinnamon Oatmeal With Brown Sugar

Oatmeal is a great way to start your day! With the massive amount of recipes out there, you actually have a wide variety to choose from that will please most taste palates. However, many of the ready-made flavored oatmeal cereals are prepared with a lot of additives, which calculates to a lot of extra and unwanted calories. This recipe will show you make your own flavored oatmeal without all the calories and additives.

Instructions

1. Combine 1 cup of water, 3/4 cup of unsweetened apple juice, 2 tablespoons of currants and 1/2 teaspoon of ground cinnamon in a saucepan; bring to a boil.

2. Add 3/4 cup of oats and the powdered milk or non-fat milk with mixture; cook over medium heat for approximately 8 minutes, stirring occasionally to avoid oatmeal sticking to the bottom of the pan.

3. Remove the oatmeal mixture from heat; add the chopped apples and 1 1/2 teaspoons of brown sugar.

4. Cover the oatmeal with a lid and let stand for approximately 5 minutes to give the apples time to soften.

5. This dish yields about 4 servings. There are about 131 calories per 1/2 cup serving.

Tags: Apple Cinnamon, Apple Cinnamon Oatmeal, approximately minutes, Cinnamon Oatmeal, Cinnamon Oatmeal With, flavored oatmeal

Make Vegan Sweets

The thought may force a grimace on the face of a non-believer, but when you make vegan sweets they are just as good as regular sweets. With flavors and replacement techniques, you can fool any non-believer into thinking your vegan sweets are anything but.

Instructions

1. Get the right ingredients in a health food store. They are usually stocked with all of the ingredients that you may not be able to find at your local grocery. Many vegan sweets are baked with agave nectar instead of sugar, spelt flour instead of regular flower, dairy-free chocolates and xanthan gum. There are listings of vegan-friendly ingredients at the Peta website.

2. Replace butter; use vegan margarine in all of your sweets. If you can't find vegan margarine specifically, try applesauce or scour the shelves for a salt-free vegetable margarine devoid of animal ingredients.

3. Avoid eggs; try baking with safflower oil, avacados or squashed bananas in cookies and brownies that don't require an ingredient to add height. For cakes and muffins use an egg-replacer made up of starches. Also try using vinegar and baking powder. These two ingredients alter the taste of chocolate sweets very little, but give the added height needed.

4. Play with your food. Test out different baking ingredients. Use silken tofu mixed with vanilla and sugar to make a very tasty cheesecake. You can also use silken tofu for frosting, breads and dipping sauces for fruits. There are also many tofu cream cheeses, sour creams and ice creams out there. The consistency is much like real dairy based goods, but it is all soy.

5. Try an alternative. Instead of using dairy milk to bake, use soy or almond milk to make vegan sweets. The taste is not very different from the dairy stuff, and no animals were harmed in making it. Soy milk can be used for cookies, muffins and brownies.

Tags: vegan sweets, make vegan, make vegan sweets, silken tofu, vegan margarine

Make A Perfect Breadmaker Loaf

The smell of baking bread often brings back memories of home and comfort. Sadly, it is usually considered too difficult and time-consuming to be made regularly. Using a bread-maker, however, can make homemade bread a daily treat. Making the perfect loaf of bread is easier than you may think.

Instructions

1. Choose your bread-maker carefully. Bread-makers come with a variety of options and accessories; choose the one that fit your lifestyle.

2. Read the directions. Each bread-maker is different: in some the liquid must be added first, in some it must be added last and some require different ingredients to be added in a different order. To enjoy a perfect loaf, follow the instructions for your specific bread-maker.

3. Buy high-quality ingredients. Using the best bread flour and the freshest yeast makes a big difference in the final result of your bread-making.

4. Measure the salt carefully. Salt inhibits the bread's rising, so too much will mean your loaf will not raise as nicely as you want.

5. Use a standard measuring spoon or cup for all of the ingredients, not a soup spoon or coffee cup. Standard amounts will ensure a perfect result with your bread-making.

6. Remove the loaf from the bread-maker pan immediately after baking. You may end up with a soggy, imperfect loaf if you let it cool in the pan.

7. Experiment. Once you have the basic recipe down, add extras, like: herbs, Parmesan cheese or garlic to your bread to achieve different flavors.

8. Enjoy. Share the fruits of your labor with friends and family. Nothing tastes better than a warm slice of fresh bread smothered in melting butter.

Tags: must added, perfect loaf, your bread-making

Make Fudge Out Of Bricks Of Chocolate

There's nothing like homemade fudge.

Making fudge out of bricks of semi-sweet chocolate used to mean slowly melting it over a double boiler - but that is no more. Bricks, or squares, of chocolate make the base of a simple two-ingredient microwave fudge that takes about five minutes to make, plus chilling time. Use semi-sweet chocolate for this recipe, not unsweetened, which requires adding sugar and measuring the temperature with a candy thermometer. Bricks of semi-sweet chocolate can be found in the baking aisle in supermarkets.

Instructions

1. Place the chocolate bricks and the condensed milk into a microwaveable bowl.

2. Microwave on high for two minutes. Stir, and microwave on high for one minute.

3. Stir the fudge mixture until the chocolate is fully melted. If desired, add 2 tsp. of flavored extract, such as vanilla, mint or almond.

4. Pour the mixture into the prepared 8-inch square pan.

5. Chill the fudge for two hours before cutting and serving.

Tags: semi-sweet chocolate

Jewish Food List

Bagels and lox are typical Jewish foods.

A Jewish proverb teaches, "Worries go down better with soup," a sentiment worthy of heeding. Take time to break bread with family and friends and allow life's troubles to recede during the course of the meal. Many Jewish foods are associated with religious observance of the sabbath or major events around the Jewish calendar, such as Hanukkah, Passover and Rosh Hashana. But that isn't to say these foods can't be enjoyed at any time of year.

Breads

Challah, the traditional, braided bread, appears regularly on the sabbath table. A soft bread, sweetened with honey, challah incorporates plenty of eggs in the dough and is brushed with an egg wash before baking to give it a golden brown color. The baker may top the bread with poppy or sesame seeds or stir raisins into the dough.

Other common Jewish baked goods include the cinnamon or chocolate babka, a yeasted bread topped with streusel. The most familiar type of Jewish bread is the bagel, regularly topped with cream cheese, lox and other smoked meats and vegetables. Bagels come in a variety of flavors such as salt, onion, garlic and cinnamon raisin.

Matzo does not have yeast and is served during Passover as a dietary requirement to not eat leavened bread.

Fish

Gefilte fish is a patty or ball of finely ground whitefish or carp mixed with seasonings and simmered in broth until cooked through. Commonly served cold with a side sauce of horseradish, this dish starts many sabbath meals. Traditionally, the mixture of minced fish and seasonings is stuffed into a whole fish and cooked. The resulting dish is served in slices with the stuffing revealed in the middle.

Another popular Jewish fish is lox, a brined and delicately cold-smoked salmon served in very thin slices.

Sides and Snacks

Made with finely grated potato and flour, formed into small pancakes and fried in oil, latkes are typically served with applesauce and sour cream. Latkes are served at special family meals, particularly during Hanukkah by U.S. and European families.

The knish is a small roll stuffed with a dumpling of mashed potato and occasionally ground beef and baked or fried. This snack food is similar to the Spanish empanada or the Hungarian pierogi.

Desserts

A dessert or side dish, kugel is a type of bread pudding typically flavored with raisins, nutmeg and cinnamon. Cottage cheese, milk or sour cream create a smooth, creamy consistency to the casserole.

Another Jewish dessert is the sufganiyah, a doughnut-type ball filled with jelly or custard and served warm, frosted with powdered sugar. Sufganiyah is a typical Hanukkah treat.

Tags: bread with, Jewish foods, sour cream, topped with

What Is Popcorn Reading

Popcorn reading can improve academic performance.

Literacy impacts student academic performance. Teachers use a variety of instruction methods to increase reading levels. Educators continue to debate the benefits of the popcorn reading method.

Features

In some cases, popcorn reading, a method of instruction, can improve student reading levels. During popcorn reading lessons, the teacher chooses one student to begin a reading assignment. When the student reaches a stopping point, the student or the teacher randomly selects another student in class to continue reading.

Benefits

Teachers report that the anticipation of being called upon to read keeps students on their toes and makes them pay attention to the reading. According to the National Education Association, some teachers report that popcorn reading increases reading proficiency.

Approach

North Carolina middle school teachers Sally Hundley and Sandra M. Sroka allow students to read as long as they choose before calling on the next student to read. The teachers end the reading activity with a popcorn treat when students remain focused on the exercise.

Considerations

The spontaneous nature of popcorn reading means that reading comprehension cannot be emphasized. Additionally, slow readers may find reading aloud in front of the class embarrassing.

Tags: popcorn reading, academic performance, popcorn reading method, reading levels, reading method, report that

Easiest Way To Open Oysters

Easily open oysters.

People have been opening, or shucking, oysters since humans first discovered that they were edible. There are many different methods for opening oysters, including steaming and crushing them. However, steaming doesn't always cause the oysters to open and crushing them sometimes damages the meat. The goal of opening oysters is to get the meat out of the shell in one whole piece without spilling any of the internal juices or "liquor." The easiest and best way to do this is to use a knife and one simple technique.

Instructions

1. Wash and dry your hands thoroughly before handling the oysters. Rinse the outer shell of an oyster to free it of excess salt and sediment.

2. Fold a thick towel in half and lay it over your non-dominant hand. Cup an oyster firmly in the towel with the front of the oyster sitting in your palm. The front of the oyster is the part where the shells are free to open and close, not where they attach.

3. Push your oyster knife about one-quarter inch between the shells right next to the hinge where the shells are attached. An oyster knife is a short, two-edged knife with a thick blade and a rubber handle. The blade will not snap in the shell and the handle gives you extra control.

4. Twist the knife away from you until you hear the shell pop. Pass the knife through the hinged part of the shells, separating them. Pull off the top shell to reveal the meat.

5. Slide your knife carefully under the meat to release it from the bottom shell.

Tags: crushing them, front oyster, opening oysters, oyster knife, where shells

Italian Cooking Culture

The Italian cooking culture is loved by many, but fully understood by few. While people enjoy Italian food, they may not understand some of the traditions and cultures surrounding the cuisine.

Individuality

Volpi points out that Italian cuisine tends to vary depending on the region, and will do so drastically. Different towns will have their own types of meats, cheeses, wines and bread. These changes will tweak the specific cuisine culture of the area.

Pasta

While types of pasta are important in most cuisine cultures, pasta is arguably most important in Italian culture. There are a seemingly endless amount of Italian pastas; Orichette, Spaghetti, Farfalle, Penne, and Linguine are all Italian.

Seafood

Seafood is found in many different Italian dishes because of its unique location. Giada Delaurenttis points out that since the Mediterranean Sea surrounds the coast of Italy, seafood is an important part of the cooking culture.

Multiple Influences

The Italian cooking culture is heavily influenced by the cultures that were once a part of the Italian area. Etruscans and Greeks heavily influenced the cuisine, according to Volpi. This brought a more Mediterranean feel to Italian cuisine.

Pizza

Pizza is one of the Italian cooking culture pieces that comes from the multiple influences of the area. Pizza was something that started with the Greeks and became a part of Italian cuisine.

Tags: cooking culture, Italian cuisine, heavily influenced, Italian cooking, Italian cooking culture, part Italian, points that

Make Granny Smith Apple Pie

Make Granny Smith Apple Pie

Granny Smith apples have a tart taste, making them perfect for cooking. When picking out your apples for a Granny Smith apple pie, make sure they are firm (not mushy or soft) with a clean, smooth skin. Fresh Granny Smith apples come out of Washington state during September, October and November. Making a Granny Smith apple pie does not have to be time consuming if you skip making your own crust and purchase it ready-made from the grocery store.

Instructions

1. Gather your ingredients for a Granny Smith apple pie: pre-made pie crust (package of two), 6 cups peeled and sliced Granny Smith apples, 1½ tbsp. lemon juice, ¾ cup packed brown sugar, ¼ cup white sugar, 2 tbsp. flour, 1 tsp. cinnamon, ¼ tsp. nutmeg, 2 tbsp. butter, 2 tbsp. milk and white sugar for sprinkling over the top of the pie.

2. Preheat your oven to 425 degrees F.

3. Place one of the pre-made pie crusts in the bottom of a pie plate.

4. In a large mixing bowl, combine the Granny Smith apples and lemon juice. Mix thoroughly.

5. Add to the mixing bowl the sugars, flour, cinnamon and nutmeg. Mix together. Transfer to pie plate, putting on top of bottom layer of pie crust.

6. Place the second pie crust on top of the apple mixture. Flute or use a fork to join the edges of both pie crusts together. Cut three slits, or other variation, into the top pie crust for steam venting.

7. Brush the top crust with milk. Sprinkle white sugar over the pie crust. Bake the Granny Smith apple pie in your preheated oven for 20 minutes.

8. Remove the pie from the oven and cover the outside, fluted edges with tin foil. Return the pie to the oven and bake for an additional 20 to 25 minutes. Remove the pie from the oven and cool 15 minutes before serving.

Tags: Granny Smith, Granny Smith apples, Smith apples, Granny Smith apple, Smith apple

Plan A Baking Contest

If you plan to have a baking contest, it's best to do some good planning ahead of time. Knowing who will benefit from the proceeds, organize the event and award prizes is essential. It's also important to keep an eye on expenses and income, and be willing to report those when necessary. In short, planning a baking contest is all about being organized and thinking about the finer details.

Instructions

1. Decide who will benefit from fees you might ask entrants to pay. To attract more entrants, it's ideal if the proceeds can benefit a charity of some sort; but even if the event is a for-profit venture, you should be able to clearly communicate how proceeds will be used. If for a charity, it's even better if you can specify exactly how the funds will be used (after-school art program, for example).

2. Secure a facility for the baking contest. If entrants will bring their already prepared baked goods, the facility needn't have a kitchen. Just tables, chairs and your décor will suffice. If you do plan to have entrants do the baking on site, check into local regulations about the need for a permit or kitchen inspection.

3. Determine your expenses. Add up the cost of the facility, fliers and other advertising, décor, and other expenses. Don't forget to add in any prizes you might offer. Then figure how much to charge based on what profit you want to make. It's best to figure your profit per entrant rather than a percentage.

4. Advertise your baking contest. These days, advertising goes way beyond fliers. You can print fliers and post them where interested people might seem them, such as at the local cooking school or gourmet market, for example; or you can place them on cars in parking lots at the local farmers market, perhaps, or at restaurants. But you can go beyond the simple flier if you wish. Make a You Tube video to promote your sale, or start a Twitter identity and work to get many followers, who you can update on the contest via Twitter updates. (You might also promote your You Tube video on Twitter.)

5. Arrange for others to help with the sale, and give them specific duties. If you require entrants to register in advance, have the registrations directed to your registration person. Your décor helper might be in charge of finding affordable decorations to use in the facility space. The more help you can get, the better.

6. Enlist some help for judging. Have several people compose a judging panel, and do your best to get at least one judge with solid cooking and baking credentials. In exchange for getting some publicity, you might be able to get a local cooking instructor or chef to head the panel of judges.

7. Arrive at least an hour before the official start of the contest, and help with decorations, getting a registration or check-in table ready and setting up tables to hold the baked foods. Open the doors at the start time, and be sure to provide paper plates so everyone, not just the judges, can sample the goodies.

Tags: baking contest, benefit from, help with, local cooking, plan have, promote your

Treat Rheumatism Naturally

Treat Rheumatism Naturally

Rheumatism is a medical condition that may affect the heart, kidney, lungs, skin, bones and joints. The onset of rheumatism is characterized by a fever and intense soreness that can make a person so sensitive even the weight of clothing can aggravate pain. While traditional medicine treats rheumatism with prescription drugs, the number one cause of the condition is a high level of toxic waste products in the blood. For this reason, natural therapies and medicines are more effective in treating the condition.

Instructions

1. Limit your consumption of foods that may increase toxin levels in your blood, such as meat, refined flours, cereals and sugars. Eat a diet rich in natural fresh fruits and vegetables, nature's best medicine, to ensure that your body receives all of the vitamins and minerals it needs to maintain homeostasis and eliminate harmful toxins.

2. Press 1 or 2 tsps. of potato juice from fresh raw potatoes and drink before meals. Potato juice will help the body to eliminate toxins, relieving rheumatism. You may also save the clean potato peels and boil about 30 grams with one liter of water until it is reduced to half the liquid and drink three or four times a day. Potato skins are rich in mineral salts vital for proper elimination of wastes from the body.

3. Add the juice of one whole lemon to each glass of potato skin water, not only to improve palatability but to help the body cleanse toxins from the blood.

4. Take hot Epsom salt baths at least twice a week to help improve circulation and relieve the symptoms of rheumatism. You should also soak affected areas in how water with Epsom salts twice a day as an effective natural treatment.

5. Exercise regularly to help promote health, aid circulation and improve muscle tone. Particularly beneficial exercises for those who suffer from rheumatism are meditative and gentle exercises such as yoga, Tai Chi, Pilates, walking or swimming.

Tags: help body, Rheumatism Naturally, Treat Rheumatism, Treat Rheumatism Naturally

Make Mini Taco Cup Appetizers

Mini Taco Cups

These bite size mini tacos are sure to please the next big party crowd. Relatively easy to make, they can be adjusted to fit any taste palate. Whether making them vegetarian or traditional, they will quickly disappear off the table.

Instructions

1. Preheat oven to 425. Spray mini muffin cups with non-stick cooking spray. Press wonton wrappers into each cup. Set aside

2. Brown ground beef, rinsing in warm water and draining of grease. Add seasoning mix, 2 tablespoons of salsa and 2 tablespoons of water. Stir well and let simmer for 2 minutes until all meat is coated.

3. Spoon beef into bottom of prepared wonton cups, making sure the beef is layered evenly on the bottom. Layer 1 teaspoon of salsa in each cup, spreading evenly, then top with an even layer of cheese. There should be enough room to add the garnish to each.

4. Bake for 7 minutes or until wontons are golden. Remove from oven and plate. Add any optional garnish toppings to each cup. Serve immediately.

Tags: Mini Taco, minutes until

Chili Crafts

Present a batch of chili in a special way.

Brave folks eat chili peppers raw while others prefer them cooked or in a chili sauce. Try making a variety of chili-inspired crafts for sale at chili cook-offs as well as craft fairs and festivals. Use dried chili and chili sauce or the image of chili peppers in assorted craft projects.

Dried Chili Pepper Crafts

Use dried chili peppers for craft projects such as a chili pepper wreath. Wire wreath forms that are about 8 to 14 inches in diameter are best for this project. Purchase strings of dried peppers and wrap them around the wire wreath form, use floral wire to secure where needed. This should be done until the wreath appears bursting with chili peppers.

Add character to plain terra cotta pots you are growing chili peppers in by hot gluing dried chili peppers around the rims of the pots.

Chili Sauce Crafts

Chili sauce recipes can be incorporated into craft projects, such as the reworking of old spice wracks to make a nice container for presenting assorted chili recipes in viles as gifts. Such wracks may be painted with chili pepper images as well, or have chili recipe ingredients painted on. Another idea is to reuse old laboratory viles and holders to create a chili sauce sampler for presentation at a chili cook-off or as another gift idea. Jar decorating options include images of the band The Red Hot Chili Peppers on jars of especially spicy chili.

Jewelry & Accessories

Those with glass blowing skills can create blown glass pendents in the shape of chili peppers, while chili shapes can be embroidered on plain messenger and tote bags. Polymer clay charms for necklaces may be made in the shape of chili peppers, or turned into pepper charms for bracelets and earrings. Chili pepper images may be utilized in photo necklaces as another jewelry option. Also try sewing chili pepper images on jeans and pants used for gardening.

Additional Craft Ideas

Additional craft ideas for chili peppers include crocheted key chains as well as those made from red and green pony beads. Incorporate chili peppers into art projects such as still life paintings of peppers and jars of chili. Other ideas for chili crafts include photographing chili jars and chili peppers in various locations as a photography series, such as in a park, on busy street sidewalk, in snow or rain, next to a pool or on the beach. Reuse unusually-shaped glass jars and paint them or decorate them with chili pepper-patterned ribbon.

Tags: chili peppers, chili pepper, chili sauce, craft projects, pepper images, projects such

Serve & Eat Brie Cheese

Look at the inside of the cheese to tell if it is ripe-it should be slightly yellowish.

Brie, from the Seine-et-Marne region of France, is often the ubiquitous cheese at any gathering. Its silky rich texture, edible rind and ability to accompany almost any condiment make it a hit at parties. With so many options of serve brie, it seems daunting to choose give it to your guests. However, brie is very easy to work with and can help you create a quick appetizer in a pinch.

Instructions

1. Choose your brie in accordance with its age-older brie will be stronger and have a crumblier texture, while young brie is smoother and milder.

2. Choose whether you want to serve a savory appetizer or a sweet one. Brie is versatile and adapts to either sauces or fruit.

3. Serve the brie simply on a wooden board with a butter knife, surrounded by fruit, a variety of crackers and a small dish of chutney or jelly.

4. Take a small slice of brie, place it on a cracker and put a small amount of chutney or jelly on the top. Follow with a piece of fruit if eating brie with jelly.

Tags: chutney jelly

Make Raisins

Make Raisins

Raisins are among the most popular dried fruits, and they make a delicious and nutritious snack. What you may not know is that you can make your own raisins right at home. Plenty of heat is required to dry the grapes, so it's best to try this project in the summer.

Instructions

1. Rinse thoroughly 4 to 5 lbs of red, purple or green seedless grapes. Add a small amount of vinegar or lemon juice to the water to preserve the color and flavor of the fruit. Pat the grapes dry with a paper towel and remove the grapes from the stems.

2. Spread the grapes out evenly on a large plate or a cookie sheet. Place a cheesecloth or a clean, unused pillow case over the grapes. Covering the grapes will keep them free of dust or insects.

3. Place the grapes in an area outside where there is direct sunlight. For best results, put them out in hot, humid temperatures of 85 degrees F or higher. Wait three or four days for the grapes to shrink.

4. Sample some raisins to see how they taste. Drying out the raisins may take longer depending on how you like them. When you're ready, store the homemade raisins in an airtight plastic container and cover them with a lid. Once the raisins are formed, they are ready for snacking. Add them to your favorite salads or use them in muffins, cookies or bread.

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History Of Chex Mix

History of Chex Mix

Chex Mix is a true product of mid-20th century American culture. The advent of the television as well as a new way of marketing to the American housewife helped create this salty treat.

History of Chex Cereal

Ready-to-eat breakfast cereal began as a product of animal feed companies such as Ralston Purina that saw a new way to market a surplus of grain in the United States in the early 1900s. Chex cereal was introduced in 1937 by Ralston Purina.

The Shape of Chex

The shape of Chex cereal is based on the checkerboard symbol for Ralston Purina.

Promoting Products Through Recipes

In the 1950s, cereal companies began promoting recipes for parties based on mixing different cereals with savory ingredients and then baking them. Ralston Purina likewise introduced the recipe for Chex Mix to promote the sale of Chex cereal in 1952.

The Rise of the TV Mix

As television became popular, so did food that could be eaten in front of the TV. Chex Mix joined many other cereal snacks of the period because it could be eaten with one hand.

Fun Fact

Though Chex Mix had been popular for several decades, it was not patented until 1990.

Tags: Ralston Purina, Chex cereal, History Chex, could eaten

Use Pickle Juice In Food

So, you've eaten all the pickles, and you are left with a bottle of pickle juice. Before you throw the leftover liquid down the drain, read the following suggestions to add some zip to some of your favorite food and drinks.

Instructions

1. Mix it with your favorite barbecue sauce to intensify the tangy flavor. Add 2 tablespoons per 1 cup of sauce and combine well. Spread over grilled chicken during the last few minutes of cooking on the grill.

2. Add 3 tablespoons to ? cup mayonnaise and mix with 3 pounds of cooked potatoes. For a classic macaroni salad, add 3 tablespoons to ? cup mayonnaise and mix with 2 cups of cooked macaroni. Light or no fat mayonnaise can easily be substituted in either of these since the addition of the juice is such an intense flavor in food.

3. Jazz up your adult beverages. Add a splash to make your martini dirty in place of olive juice, and then add a pickle spear. It is excellent in a Bloody Mary also. Add about a tablespoon of pickle juice to the finished drink and stir well. Substitute it for your squeeze of lime with your beer.

4. Marinate chicken or shrimp. Add 1 cup juice to ? cup olive oil, 1 clove minced garlic, and ? cup fresh chopped cilantro in a zip-top bag. Add one pound of either chicken or shrimp, roll it in the liquid and marinate for 1 hour before grilling.

5. Cover your favorite raw vegetables such as sliced red onion, carrots and celery in pickle juice and soak in refrigerator. Eat as a guiltless health food snack.

6. Combine the ? cup pickle liquid with one jar of barbecue sauce and one large bag of little sausages in a crock pot. Heat thoroughly and serve in crock pot to keep warm.

Tags: pickle juice, your favorite, barbecue sauce, chicken shrimp, mayonnaise with, tablespoons mayonnaise

Healthy Ingredients For Seafood Salads

A seafood salad can be served as a salad, a side dish or the main course. Tuna, shrimp, crab or lobster can be the main protein ingredient, but it's what you put with the seafood that will determine whether the salad is healthy or just good and fattening. When you choose ingredients, think fresh and low-calorie and low-fat. When combined, you will have the perfect seafood salad.

Think of Serve

Some seafood salads are a combination of pasta and other ingredients that combine to make a full meal. Others may be the seafood and a few fresh veggies served on a bun. Some seafood salads are served in hollowed out tomatoes, peppers or other vegetables. How you plan to serve the pasta salad will help determine the type of ingredients you need to use.

Seafood Pasta Salad

Shrimp, crab and lobster meats need to be fully cooked before you use them in the salad. Depending on what is available at your local store, you can buy these pre-cooked and ready to use. Other healthy ingredients for a salad would be whole wheat shell pasta, fresh frozen peas, diced fresh tomatoes, diced green peppers, sliced black olives and diced onions. If you plan to go for creamy pasta salad, use a low-fat mayonnaise. Low-fat Italian dressing is also an option for seafood pasta salad. Or make your own by combining 3/4 cup extra virgin olive oil, 1/4 cup of red wine vinegar, 1/4 tsp. of fresh ground pepper and 1 tbsp. of mixed Italian herbs.

Sandwich or Stuffing Salad

Combine tuna or other seafood with fresh chopped tomatoes, chopped cucumbers, diced green pepper, sliced green or black olives and chopped zucchini. Use low-fat salad dressing or mayonnaise and stir to incorporate all of the ingredients together. Serve on whole wheat bread or buns, or hollow out fresh tomatoes and stuff the salad inside. Garnish with fresh parsley.

Other Healthy Ingredients

There are a number of ways you can create different seafood salads every time you make it. Try adding chopped fresh spinach, fresh sliced mushrooms, roasted peppers, and sun dried tomatoes. The fresher the ingredients the healthier the salad will be. Almost any vegetable that can be eaten raw and some fruits, such as melons or grapes, can be added to seafood salad, so don't be afraid to experiment.

Tags: pasta salad, seafood salad, black olives, crab lobster, diced green, fresh tomatoes

Make Barbeque Dry Rub Recipes

barbeque dry rub recipes

There are so many different barbeque dry rub recipes out there. This one is great for pork, beef, even chicken. The following recipe will tell you both make the barbeque dry rub recipes, but also put them to use.

Instructions

1. Put all the ingredients for the barbeque dry rub recipes into a mixing bowl. Use a whisk to mix them all together. Make sure that none of the spices are clumped together. If they are, they should be broken up so that you get even distribution of all the flavors when you put it on the meat.

2. If you really feel bold and want to get creative with your barbeque dry rub recipes, you can make your own chili powder by grinding up five parts dry red Anaheim Chilies with one part dry red bell pepper and a half part ground cumin.

3. Put your raw meat on a cutting board. Using your bare hands take the mixture from the barbeque dry rub recipes and cake it onto the meat. You should put it on thick and then spread it around. It should stick where there is moisture in the meat and anything else will just fall off. There should be enough to soak up any moisture on the outside of the meat.

4. After you have made the barbeque dry rub recipes and applied it to the meat, wrap the meat tightly in saran wrap. Refrigerate it for at least six hours before barbecuing or smoking the meat. The longer you wait the better it will be.

Tags: barbeque recipes, barbeque recipes

Make Vegan Macaroni And Cheese

Homemade macaroni and cheese is a classic American comfort food. When you go vegan, it may seem like you have to forget about the comfort food of your childhood. But it's not that difficult to convert macaroni and cheese to a vegan recipe, and you can pass the new comfort food on to your children.

Instructions

1. Bring a large pot of water to boil and add the macaroni. Cover, remove from heat and let sit for 5 minutes. This method saves energy, but you can make the macaroni however you like.

2. Place tofu, soy milk, tahini, nutritional yeast and turmeric in the blender and blend until creamy. Pour the tofu mixture into a large bowl.

3. Add optional seasonings, such as garlic or onion powder, or any herbs and spices you like in your macaroni and cheese. Add salt to taste and adjust seasonings as necessary.

4. Drain the macaroni and add the noodles to the sauce. Stir gently until the macaroni and sauce are fully incorporated.

5. Lightly oil a baking dish and pour the macaroni into the dish. Dot the top with 2 tbsps. margarine. Dust with paprika and garlic powder if desired.

6. Bake in a 350-degree oven for approximately 20 minutes, or until a golden-brown crust forms on the top of your vegan macaroni and cheese.

Tags: comfort food, macaroni cheese, comfort food your, food your

Shred Lettuce

Attaining at home the light delicious crisp of the shredded lettuce you find in restaurants is easier than you might have thought. Many recipes call for shredded lettuce or cabbage; you can shred both in the same manner. Other tasty dishes are even better with a nice helping of shredded lettuce or cabbage on top.

Instructions

1. Choose a nice fresh head of iceberg lettuce. Other lettuces that are crisp will work well, but lettuces like Romaine or anything else extra light and leafy won't cut it--or rather, shred it.

2. Split open the head of lettuce by smacking the stem on your counter, cutting board or other hard surface.

3. Wash your lettuce well by running it under water. If you're concerned about insecticides and all the other contaminants out there, rinse the lettuce in a combination of vinegar and water. Pat it dry, or dust off that salad spinner and give your lettuce a ride.

4. Get a long, sharp knife. Having the right knife is essential. You simply can't shred lettuce with a butter knife or anything else that's too small or too dull. Cut the head of lettuce down the center.

5. Cut each half in half again, and if you want smaller pieces to work with, repeat. This will give you eight pieces of iceberg lettuce head to work with. If you don't need that much shredded lettuce, wrap the rest in dry paper towels and place it in sealed plastic bags in the fridge.

6. Begin shredding the remainder of the lettuce by cutting the wedges you left out into small slices, working from one side of the wedge to the other. Loosen the shreds and enjoy.

Tags: shredded lettuce, anything else, head lettuce, iceberg lettuce, lettuce cabbage, shredded lettuce cabbage, work with

Common Spices For Chili

Spices add heat and flavor to chili.

Basically, chili is a hearty stew of meat and spices. Some cooks might argue about whether to add tomatoes or use chicken in chili, but the spices are usually the same no matter where the chili cook comes from. These spices are combined to create the chili powder found at grocery stores. Do not confuse this blend with chile powder. Chile powder is made from ground, dried chile peppers, but chili powder, with an i at the end, is a spice mixture.

Chile Peppers

Chile powder is made from crushing dried red chile peppers.

Ground, dried chiles add a spicy, sweet flavor and give chili its signature heat. Usually, chili contains slightly spicy, red peppers such as cayenne peppers or milder paprika. For the best flavor, buy only the amount of dried chiles you need for the chili recipe and grind them fresh. The heat of the chile peppers will diminish over time after grinding. If you use ground chile pepper from the store, check the expiration date. If the chile peppers have no odor, discard the powder and purchase fresh.

Cumin

Cumin adds savoriness to the chili. It is available as whole seeds or ground. Look for the whole seeds and toast them in an empty skillet for one to two minutes, or until fragrant. Toasting the seeds releases some of the aromatic compounds that contribute to the flavor the cumin adds to the chili. Grind the cumin seeds after toasting them and just before adding them to the recipe.

Garlic

Fresh garlic can be roasted or used raw before adding it to chili.

Garlic contributes pungency to the chili. If you use fresh garlic and wish to mellow the flavor, roast the peeled garlic cloves in a 400 degree F oven for 20 to 30 minutes or until they turn dark brown. Roasted garlic has a sweeter, milder flavor than fresh garlic or garlic powder. Garlic powder will be the strongest, most concentrated garlic option to add to chili.

Cinnamon

Cinnamon adds a slight sweetness to the chili to round out the flavor.

Cinnamon is a sweet foil to the spicy chile peppers in chili. Grind whole sticks of cinnamon or use the freshest ground cinnamon you can find. Another option is to place a whole cinnamon stick into the chili pot as the stew cooks, but remember to remove it before serving.

Oregano

Mexican oregano is an herb added to chili to provide an authentic Mexican flavor. This herb differs from its Mediterranean cousin of the same name in the strength of its flavor. Mexican oregano has a robust quality, making it stronger than Mediterranean oregano. If you substitute Mediterranean oregano, you will likely not be able to taste the replacement. The use of other spices will mask the subtle flavor difference between the two oregano varieties. If you are unsure which variety of fresh or dried oregano you have, follow the guidelines in your recipe for the amount to add.

Tags: chile peppers, before adding, chile peppers chili, Chile powder, Chile powder made

Killer Caesar Salad

Caesar salad was created in the 1920s in Mexico.

Caesar salad is a simple salad that, in its basic form, consists only of Romaine lettuce and Caesar dressing, sometimes with croutons added. Having a great dressing is the key to a great Caesar salad.

The History of Caesar Salad

Caesar salad was created by restaurateur Caesar Cardini in Tijuana, Mexico, in the 1920s. The salad, which is often tossed tableside, became popular with Hollywood stars and was written about in gossip columns. It eventually crossed the border to be served in American restaurants as well.

Killer Caesar Salad

The dressing is key to a great Caesar salad, and many chefs make their own. One recipe which has been passed along as "killer" combines egg, Parmesan cheese, olive oil, lemon juice, anchovy paste, garlic and sugar; some versions also include mayonnaise, vinegar or Worcestershire sauce. The ingredients are either whisked together or blended in a blender for smoothness, then poured over Romaine lettuce with croutons.

Variations

Modern Caesar salad variations include the addition of grilled chicken or shrimp. Some Caesar salads return to their Mexican roots by replacing croutons with tortilla strips.

Tags: Caesar salad, Caesar salad, Caesar salad created, dressing great, dressing great Caesar, great Caesar, great Caesar salad

Make Buffalo Chicken

There are numerous ways to make buffalo chicken. It can be in the form of deli meat, cut into small pieces and served with pasta, or made in the form of patties and put on sandwiches. Learn cook any of those varieties for endless delicious meals.

Instructions

1. Deli meat. One fairly common meat found at the deli these days is spicy buffalo chicken. It involves marinating a whole chicken in buffalo wing sauce, then slicing it. If you want to do this yourself, you could either marinate an entire rotisserie chicken in wing sauce, or slice pieces of chicken and dip them in buffalo wing sauce. The second option is more viable if you are not looking for several pounds of lunch meat.

2. On the skillet. Cut up pieces or strips of a boneless, skinless chicken breast. Put tiny holes with a fork in the cut up chicken and put it into a resealable bag with wing sauce. The tiny holes will allow the marinade to sink in and will give the meat a fuller flavor. After you let the meat marinate for about a half hour, lightly oil a skillet on medium heat with olive oil or vegetable oil. Put the strips in, cover it with a lid and cook on low heat. Check every few minutes to see that everything is getting cooked and add sauce on top if you would like it to be extra saucy. Serve with any pasta dish, or rice, or any other side you may like.

3. Patties. Frozen chicken patties at the grocery store are boring and bland. If you pick up a box of breaded chicken patties and want to kick up the flavor, coat it in buffalo wing sauce and cook according to the directions on the box. Serve on a bun with some bleu cheese and some potato chips on the side, if you'd like.

4. You can make your own buffalo chicken sandwich from scratch with a boneless chicken breast, egg and bread crumbs. Dip the chicken in egg, then coat in bread crumbs. This has the same effect as the patties, but will be a more fresh, homemade taste that you can tweak to your liking. Go for variations, such as using Italian bread crumbs.

Tags: wing sauce, bread crumbs, buffalo wing, buffalo wing sauce, buffalo chicken, chicken breast

Make A Granola Bar

Granola is great for you. It has fiber, nuts, grains and fruit, and all the things that your body needs for energy. You can find all kinds of granola bars at the grocer's but most have a small bit of protein and lots of sugar and other ingredients that aren't more than a quick boost of energy followed by a big crash. Make your own that will last.

Instructions

1. Decide what ingredients that you want from the categories of nuts, fruits and flavoring. Virtually any combination of nuts will work for your granola bars as long as they are chopped or slivered. Just a few that might start you thinking are pecans, walnuts, almonds, macadamia, cashews, pumpkin seeds, pistachio or peanuts. Fruits that you might want to include are raisins, yellow raisins, dried cranberries, dried cherries, dried banana slices, dried apricots, dried apple pieces, dried pineapple, dried blueberries or dried strawberries. The final selection you need to make is if you want to add any flavoring into the basic flavor of the bars, such as vanilla, orange, cinnamon, banana, coconut, almond, butter rum or butterscotch.

2. Gather the ingredients and process them to be ready to add to the bars. Chop the nuts and fruit pieces into bite size nuggets.

3. Preheat your oven to 300 degrees. Coat a medium sized glass baking dish with a small amount of butter so that the mix doesn't stick. Put in a mixing bowl all of the dry ingredients. These include the rolled oats, sunflower seeds, sesame seeds, flax seeds, coconut, wheat germ and chopped nuts. Mix them well. Pour this mix into the baking dish and place in the preheated oven for about 20 minutes. Stir the mix occasionally. If you like your granola a bit crispier, then allow the mix to bake for a few extra minutes. Be careful not to scorch or burn the mix though.

4. Mix in a small saucepan a few tablespoons of butter, some brown sugar or maple syrup, a few drops of your chosen flavoring and Splenda. Bring to a boil and then simmer for a few minutes. Place the roasted dry ingredients into a large mixing bowl. Pour into the dry ingredients the hot liquid ingredients and stir well until you coat all the ingredients.

5. Turn out the coated mixture into a large buttered baking dish. Press the mixture into an even sheet of granola in the baking dish. If you want, thicker bars then use a smaller baking dish. Sprinkle a thin coating of whey protein powder over the top of the bars and put them back in the oven.

6. Bake the bars for another 20 minutes to dry the bars and reduce the stickiness. Once they have finished baking, cut into one inch by two-inch bars. Wrap the bars in wax paper and store in a Ziploc bag in the refrigerator.

Tags: baking dish, granola bars, ingredients that, into large, mixing bowl

Make Muenster Cheese

Block of Muenster Cheese

Muenster cheese is made from cow's milk and generally has a mild flavor with a smooth texture. It has a white interior with a rind that's colored orange from a vegetable dye. The American version is aged for a very short time while the European version has a stronger flavor due to its greater aging. You'll typically find Muenster cheese in grilled-cheese sandwiches, quesadillas and tuna melts.

Instructions

Preparing the Cheese

1. Pasteurize whole cow's milk to kill most of the bacteria that might be harmful to humans. Pasteurization is the process of heating milk for some minimum time and temperature, usually 145 degrees Fahrenheit for 30 minutes. A higher temperature means that the heating time can be shorter. The United States generally requires all cheeses that are to be aged for less than 60 days (such as Muenster cheese) to be made from pasteurized milk. However, European cheeses don't have this requirement.

2. Skim most of the fat from the milk and heat it. Add rennet and bacteria. Rennet is a complex of enzymes produced in mammalian stomachs which digests milk. The bacteria used in this step have been specifically developed to produce Muenster cheese.

3. Allow the treated milk to curdle and cut away the resulting curd. Drain the whey. The whey is the liquid portion that contains water and a variety of proteins. Place the curd into molds and allow it to stand for 24 hours.

4. Remove the cheese from the molds and rub with salt or dip them in brine. This prevents the surface of the cheese from being contaminated by undesirable bacteria. Age Muenster cheese for an initial period of about three weeks.

5. Complete the aging process. Small Muenster cheeses are typically aged for six weeks, while larger cheeses may be aged for up to three months. Wash the cheeses with brine periodically during the aging period. As with other cheeses, the odor and taste of Muenster cheese becomes stronger as it ages. Cut some of the rind off to remove the salt and color the remaining rind with an orange vegetable dye.

Tags: Muenster cheese, cheese from, cheese made, cheese made from, from milk, made from, Muenster Cheese

Make A Cafe Au Lait

Cafe au lait may be one of the simplest and most delectable forms of coffee ever created. While this perfect cup of coffee is no more than cream and coffee, it is the careful preparation which makes it oh so good. If you are tired of forking over your hard- earned cash for this simple treat, you can brew your own cafe au lait from the comfort of your kitchen.

Instructions

1. Fill the bottom of the moka pot with ice cold, clean water. Make sure that you watch the fill line on the moka pot, or you will end up with a mess on your stovetop. Place the funnel piece of the pot into the bottom.

2. Place your finely ground espresso coffee into the funnel, making sure that your coffee does not spill over the edges. The coffee you choose is your choice, so experiment to find your flavor of choice. Typically, for cafe au lait, the stronger the better.

3. Screw the top onto the moka pot and place it onto a burner to heat. You will know when the coffee is done when the pot is steaming and making a gurgling sound. As your coffee brews, you can begin to prepare the cream for the cafe au lait.

4. Heat the milk on a stovetop or in the microwave, heating it almost to the point of boiling, making sure not to scald the milk. Once it is hot you can use a milk frother wand or a small wisk to create a thick layer of foam on top of the milk. Simply beat the milk as you would for scrambled eggs and quickly the foam will begin to grow.

5. Pour the hot-brewed espresso into a mug followed by some hot milk. Spoon a few dollops of foam on top just before serving.

Tags: cafe lait, making sure, sure that, your coffee

Ideas For Serving Seafood Dips

Add contrasting color to your seafood dip by garnishing with fruit.

Seafood dips are easy to come by and even easier to serve. Create your own or search for premade options. Many grocery store delis prepare their own seafood dips as well as offering prepackaged items in the seafood section. If these options don't sound pleasing, consider hiring a caterer to create the dip for your next event.

Plating

When serving seafood dips, put effort into plating. Plating helps the aesthetic appeal of your dip while holding the contents. Consider putting your dips into colorful ceramic bowls. Place the bowls out for your guests on their own or put them on platters with complementary garnishes or products used for dipping. If you choose to use garnishes, put garnishes on top of the dip in the middle or around the edge of the bowl.

Transporting

Know if your dip should be served hot or cold. If you made the dip yourself, this information will be located in the recipe directions. Store-bought or catered items may or may not come with directions, so be sure to ask if you are unsure. Keep the dip as close to the appropriate temperature as you can. If you will be transporting the dip, either keep it in a cooler or on a hot plate. Do not leave dip out for longer than one hour before you serve it, as the seafood within the dip could easily spoil.

Complementary Options

Offer items that complement seafood dip. Set out an array of crackers or mini bagels for dipping. For spicier dips, consider tortilla chips as well. Fresh vegetables are also great dipping options as they are low in fat and can potentially complement hot and cold seafood dips. Consider using carrots, cauliflower, fresh peppers and broccoli. Broccoli is especially complementary with seafood dips that also contain cheese.

Occasions

As seafood dips are meant as an appetizer, they can be used for elegant affairs, or just for a snack for your family. When serving the dips, pay special attention to garnishes. Use cilantro, fruit or parsley to spice up the look of your dip. Some people choose what to eat based on what the food looks like, so aesthetics are important.

Tags: seafood dips, When serving

Prepare A Rub For Smoked Pork Ribs

Smoked pork ribs are a common food prepared over low heat and cooked for a long time. The time spent slow cooking the pork allows the prepared rub of spices to infuse the meat with flavor. Rubs contain many spices according to the cook's tastes, you can experiment your own signature rub.

Instructions

1. Determine the type of spice rub for pork ribs. Rosemary is a common herb used with pork rubs. Incorporate any of your favorite herbs into the rub for a special flavor.

2. Put together a selection of dry spices for the rub. Use a mixture of sweet spices if desired. White sugar, brown sugar and cinnamon are common additions. Use savory spices such as salt, peppers and garlic for the opposite flavor.

3. Use a smoked paprika for an eastern flavor to the smoked pork ribs. Incorporate ethnic spices for a regional taste.

4. Combine the spices in a mixing bowl and thoroughly integrate. Powdered spices penetrate the pork ribs better than flake spices when smoked.

5. Add a cayenne pepper or other hot pepper powder to the rub for a touch of heat to the ribs. Use discretion when adding hot spices and consider other diners' palettes.

6. Pour in a small amount of olive oil or other vegetable oil into the spices. This technique marries the flavors together before you apply the rub to the smoked pork ribs. It also allows the mixture to better adhere to the pork.

Tags: pork ribs, flavor smoked, smoked pork ribs

Restaurants In Dallas Georgia

Dallas, Ga., doesn't have the Cowboys or oil tycoons, but the county seat of Paulding County does have some charming restaurants in this friendly town just northwest of Atlanta. With a population of about 10,500 as of 2010, the town offers all the usual fast food restaurants and a few notable not-to-be-missed gems.

Beef O'Brady's

Beef O'Brady's web site is almost as fun as the restaurant itself with its ability to upload a picture of yourself eating at the 25-year-old restaurant chain. Known for its lively, sports-themed atmosphere, Beef O'Brady's serves up pub favorites like its award-winning wings, nacho's O'Brady, and customer favorite baby back ribs. The place also offer fresh salads, wraps, desserts and a kids menu, called Little Leaguers. Beef O'Brady's has several other locations throughout Georgia.

Beef O'Brady's

76 Seven Hills Blvd., #105

Dallas, GA 30132

770-975-1840

beefobradys.com

Rizzo's Pizzeria and Restaurant

Owner Fred Rizzo and his wife moved from the New York area and opened Rizzo's Pizzeria in Dallas, Ga., in 2008 to "realize a lifelong dream." This family-style establishment serves authentic New York-style pizza made entirely with handmade ingredients and produce bought weekly from local farmers markets. Rizzo said he uses only family-tradition recipes, which is one reason their 20-inch extra large supreme-style pizzas are a customer favorite. In 2010, the extra large pie cost $21.95. Rizzo said he wanted to create an environment that families could enjoy so he installed two 42-inch big screen TVs and plays cartoons for the kids so the adults can carry on their own conversations. Rizzo's does not serve alcohol.

Rizzo's Pizza

2093 Cedarcrest Road

Dallas, GA 30132

770-529-3780

rizzosplace.net

La Cocina Mexican Restaurant

Dining amidst Mexican sombreros, colorful pinatas and adobe jars sets the mood to enjoy this comfortable, friendly Tex-Mex favorite. According to manager Carlos Reyes, owners and brothers Greg and Jim Hindmon opened the first La Cocina in 2003 in nearby Acworth and were excited to open the Dallas location in 2006. Complete with full bar featuring top-shelf margaritas, La Cocina Mexian Restaurant serves up authentic dishes such as La Cocina fajitas, carnitas and their most popular dish, tacos al pastor, tacos made with either corn or flour tortillas and served with steak, chicken or pork sausage, grilled with pineapple and served with rice, beans, lettuce, sour cream and guacamole. La Cocina serves lunch, dinner, desserts and has an oversized children's menu. They even offer fundraising opportunites to assist the community.

La Cocina Mexican Restaurant

457 Nathan Dean Blvd., Ste 116

Dallas, GA 30152

770-445-2511

lacocina.biz

Tags: Beef Brady, Blvd Dallas, Cocina Mexican, Cocina Mexican Restaurant, customer favorite, Dallas 30132

Make Cheap Party Appetizers

Create inexpensive starters with easy-to-find ingredients such as tomato, basil and mozzarella.

Play the perfect host by satisfying your guest's appetite with a platter of inexpensive and appetizing party appetizers. Whether you are celebrating a birthday or an anniversary, have friends over to watch a game on TV or to join you for a lazy barbeque brunch, appetizers are essential in warming up your guests and satiating them, while keeping them occupied and happy. Get set to impress your guests by preparing a variety of hot and cold party appetizers, including dips and salads with inexpensive and readily available ingredients. Each recipe serves six guests comfortably, so up to 12 guests can enjoy these hors d'oeuvres easily. For larger gatherings, you can double the recipe.

Instructions

1. Serve tomato, mozzarella and basil salad on a 5-inch toothpick. To make this, place cherry tomatoes and bite-size mozzarella cubes in a bowl. Add red wine vinegar and extra virgin olive oil and mix gently. Refrigerate for 30 minutes. Drain the marinade and skewer each toothpick with a single mozzarella cube, tomato and basil leaf.

2. Marinate bite-size chicken breast nuggets with seasonings of your choice. Based on your preferences, use a sweet, sour or hot sauce to marinate the chicken. Fry the chicken for around three minutes on each side until brown. Serve with mayonnaise or cream cheese.

3. Use tinned crabmeat and tinned coconut milk to prepare a crab and coconut dip. Soak the crabmeat in coconut milk for half an hour. Drain the milk; add mayonnaise, finely chopped coriander and a dash of lime juice, and mix well. Refrigerate the crab and coconut dip until you are ready to serve. Serve with crackers or crusty bread.

4. Create no-fuss deviled eggs by hard boiling the eggs and then peel and cut the boiled eggs lengthwise in half. Scoop out the yolks in a separate bowl and combine with mayonnaise, salt, pepper and mustard to form a smooth paste. Fill the whites with the filling. Top with a sliced olive, chopped chives or diced tomato and serve.

5. Prepare a stuffed button mushroom starter. Discard the stems from the mushrooms and season with salt. Sauté finely chopped garlic and leeks until tender and remove from heat. Add Parmesan cheese, breadcrumbs, chopped basil and salt, and combine well. Spoon one teaspoon of the mixture into each mushroom cap. Bake the stuffed mushrooms at 350 degrees Fahrenheit for 10 minutes or until lightly brown. Garnish with sprigs of basil and serve.

Tags: coconut milk, crab coconut, finely chopped, Serve with, tomato basil

What Is Coconut Water Made Of

Coconut water is found beneath the thick husk of the coconut.

Coconut water, also known as coconut juice, is the liquid found inside a coconut seed, which is the round, brown "fruit" of a coconut tree. A nutritious beverage, coconut water often is used as an electrolyte-replenishing sports drink after sustained exercise.

Characteristics

Drink pure or mixed coconut water directly from the coconut.

Coconut water is a runny, nearly clear liquid with an almond-like flavor. In a 100-milliliter serving, coconut water has 294 mg of potassium, 25 mg of sodium, 5 mg of natural sugar and 118 mg of chloride. It also contains calcium and magnesium, and it might contain some fiber, protein and vitamin C, according to the U.S. Department of Agriculture.

Harvesting

Break open the husk of the coconut to access the coconut water. You can drink the naturally filtered water directly from the coconut or mix it with sweetener. If you do not live near coconut trees, you may be able to purchase raw or sweetened coconut juice at your local market or health food store.

Benefits

Because coconut water can replenish electrolytes such as sodium and potassium, it is a healthy alternative to high-sugar sports beverages. Water enters the coconut through its husk, which filters the water and leaves it naturally sterile.

Misconceptions

Though coconut water has a reputation for battling viruses, controlling diabetes, preventing cancer and other miraculous powers, none of these claims have been substantiated.

Fun Fact

Coconut water's natural sterility and electrolyte-restoring properties earned it the nickname "fluid of life." During World War II, both sides of the war in the South Pacific used coconut water as a safe substitute for intravenous plasma because coconut water has the same electrolyte balance as blood. It is still used this way in some parts of the world.

Tags: coconut water, coconut Coconut, coconut Coconut water, coconut juice, coconut water, Coconut water, coconut water