Nice Restaurants In Pittsburgh

You have to eat, so why not make dining destinations a part of your travel?

One of the most difficult parts of dining in Pittsburgh is choosing from the numerous establishments the city has to offer. One way to proceed is to explore the city through its smaller neighborhoods, where restaurants quickly gain or lose a reputation among locals. These restaurants are considered affordable fine dining options: selections where customers pay a slightly higher price, but avoid the premium of fine dining.

Point Brugge Cafe

When the grilled cheese sandwich is created on rye, with a blend of cheeses and roasted red peppers added, you can tell the restaurant takes its food a step beyond. A feature menu item is one pound of mussels, which come with sauce options from a classic white wine and cream to coconut curry or tomato and seafood broth. The cheese platter is made for sharing, with a wide range of cheeses and accompaniments. Vegetarian options include a marinated tofu sandwich in the Banh Mi style. Steak and seafood entrees are supported by alternatives such as mustard crusted salmon, chicken Milanese and charcuterie of chop and beer braised sausage. This Point Breeze restaurant is closed on Mondays. It serves lunch and dinner Tuesday through Friday, and brunch and dinner on Sunday. Reservations are not taken at this location.

Point Brugge Cafe

401 Hastings St.

Pittsburgh, PA 15206

412-441-3334

pointbrugge.com

Melting Pot

Around the Station Square area, diners can try fondue dining with cheese blends from traditional to those that offer Mexican spice, cook their selections in oil, or try one of many seasoned broths. Protein combinations of seafood, shrimp and sirloin or Pacific Rim-inspired options are among the many meats available. Vegetarian entrees include marinated tofu and portobello mushrooms. Couples looking for a romantic experience can try late night service that includes cheese and chocolate fondue, plus a bottle of wine. The restaurant serves a wide variety of wine and specialty drinks. A gluten-free menu is available.

Melting Pot

125 W. Station Square Drive

Pittsburgh, PA 15219

412-261-3477

meltingpot.com

Pangea

In the Shadyside neighborhood of the city's East End, Pangea delivers international cuisine, live music and free wi-fi service. The restaurant features an in-house pastry chef and flights--a sampling of three variations on a theme of food or beverage. Customers can keep to the lighter menu selections--such as poached pear with arugula and Belgian endive--or delve into decadent appetizers like the Brie and mushroom pastry. Lunch brings trenne Provencal and filet mignon sandwiches. Entrees include free range chicken with a black bourbon glaze, handmade pici pasta gratin and cumin crusted pork tenderloin with organic wild black rice. The drink menu is as deep as the regular menu, featuring an array of coffee drinks, wine, beer and liquor.

Pangea

736 Bellefonte St.

Shadyside, PA 15232

412-621-3152

pangea-shadyside.com

Tags: Brugge Cafe, fine dining, include marinated, include marinated tofu, marinated tofu, Point Brugge

Make Creamy Chicken Soup

Make Creamy Chicken Soup

This creamy chicken soup contains shallots, carrots, celery, green onions, peas and diced chicken breast. Its creamy consistency is derived from heavy cream and flour. This recipe for creamy chicken soup yields approximately eight 2-cup servings and makes a hearty meal for chilly winter nights. Serve with a green salad and crusty bread, if desired.

Instructions

1. Melt 1/4-cup unsalted butter in a large saucepan over medium heat. Mince two shallots. Dice two carrots and two ribs of celery. Add to the butter and sauté for 5 minutes.

2. Slice six green onions, with the green, and add to the butter and vegetable mixture. Sauté for an additional 1 minute, and stir in 6 tbsp. all-purpose flour. Continue stirring until mixed thoroughly.

3. Add 6 cups chicken broth and cook on medium heat until the vegetables are tender, about 10 minutes. Stir frequently.

4. Add 1 cup frozen peas and 2 1/2-cups diced chicken breast to the creamy chicken soup, and continue cooking for an additional 5 minutes.

5. Stir in 1 cup of heavy cream and season with salt and pepper to taste. Heat the creamy chicken soup for an additional thirty seconds to one minute, and remove from heat. Serve immediately, and garnish with parsley, croutons and shredded parmesan cheese, if desired.

Tags: creamy chicken soup, breast creamy, chicken breast, chicken breast creamy, chicken soup, Chicken Soup

Feta Vs Goat Cheese

Feta is a white salty cheese.

Feta can be a confusing term. Sometimes it is used interchangeably with goat cheese. However, while feta is a cheese made out of goat's milk, not all goat cheeses are feta.

Location

In Greece, feta is a white cheese primarily made of sheep's milk and up to 30 percent goat's milk. The European Union has recognized feta as a cheese produced only in Greece. ) The United States doesn't recognize this distinction, so feta can be made from any milk. Feta cheeses found in many grocery stores come from cow's milk. Goat cheeses are made from goat milk alone.

Feta Cheese

After curds are formed and drained, the feta is stored in a salty solution, sometimes made from whey. The cheese is then aged for at least two to four weeks. Feta has a sharp salty taste, which is milder when not aged.

Goats cheese

Unlike feta, which is salty because it is stored in brine, cheeses made from goat's milk range in taste and texture. The flavor be affected by diet of the goat, the curd making processes and the aging process. Hard cheeses are usually aged up to a year or a year and a half.

Tags: goat milk, made from, cheeses made, cheeses made from, from goat

Pick The Best Low Carb Foods

Whether you're diabetic or just trying to lose weight, you may decide to turn to a low-carb diet. Learning pick the best low-carb foods can be challenging. Follow these simple steps and you can’t go wrong.

Instructions

1. Check with your doctor. Most have a low-carb diet plan available. Another great place to check for low-carb diet plans is your local library. Read up on the foods listed and pick your favorites.

2. Find out the nutritional value of each food you chose. Just because you are eating low-carb doesn’t mean you should load up on fat and forget everything else. You need to make sure you are eating a well-balanced low-carb diet that includes fiber and other nutritious components. Your diet will be higher in fat, but it should be the good fats such as polyunsaturated, monounsaturated and fish oils. To get more fiber in your diet, add flax seed. It may be necessary to take vitamins and supplements to get the required nutrients. There is nothing wrong with this. Do whatever it takes to be healthy while following the low-carb diet.

3. Go to the grocery store. Often, one of the quickest and easiest ways to shop for a low-carb diet is to simply go around the outside aisles of the store. Most produce, meat and dairy sections are on the outside aisles, and these are the ones you will shop from the most. There will be a few things such as flax seed and vitamins that may be on the inside aisles, but not much else. Most starchy processed foods are on the inside aisles, and you won't need any of those!

4. Stick to the diet. The best advice for picking low-carb foods and sticking to a low-carb diet is to pick foods you actually like and will cook. Stock your pantry and refrigerator with fresh produce and meats that you enjoy. Keep oils and spices on hand to add flavor. The foods that you like and are easily prepared are the best low-carb foods for you!

Tags: low-carb diet, low-carb foods, best low-carb, best low-carb foods, flax seed, inside aisles, outside aisles

Make Fat Burning Popcorn With Mufas And Spices

Fat Burning Popcorn Rich In MUFAs and Spices

Popcorn is a favorite on rainy days, at the movies and parties, but it can be loaded with saturated fat, cholesterol and calories. This favorite popcorn recipe incorporates a MUFA with high energy yielding spices, for a flavorful fat burning treat. Recent studies have shown that diets with MUFAs, mono-unsaturated fatty acids, help reduce belly fat. MUFA rich foods are nuts, oils, avocado, olives and dark chocolate. High energy yielding foods are foods and spices that heat up our systems, requiring more energy to burn them. Adding a dash of heat to your meals with give your metabolism an extra kick.

Instructions

1. Pour 3 to 4 tbsp of olive oil in a large skillet (if you are air popping skip this step and proceed to step 3)

add 1/8 of a tsp of the following spices to the oil:

* turmeric

* garlic powder

* onion powder

* chili powder

* cayenne pepper

Turn stove on medium high and heat oil/spice mixture. Test one kernel in oil, if it pops add 1/3 C of popcorn

Shake the skillet while popcorn is popping, this helps it not burn. When you don't hear anymore popping take skillet off stove.

2. After popcorn has popped, place it in a sealable bowl or container. Add a dash of sea salt and a dash of above spices to taste, close lid and shake vigorously until seasoning is equally distributed.

Serve.

3. If air-popping, pop the popcorn and then spray on 1 to 2 tbsp of olive oil directly on the popcorn. Blend spices together and add them to popcorn. Place popcorn and spices in a sealable bowl and shake vigorously. Add a dash of sea salt to taste.

Tags: Burning Popcorn, dash salt, energy yielding, sealable bowl, shake vigorously, tbsp olive

Methods To Make Asian Chutney

Chutneys often accompany Indian meals.

Chutneys are used as condiments to main dishes. They originated from India and are often referred to as Asian chutneys. Essentially, chutneys are clever blends of different fruits/vegetables, spices and herbs. They are combined and cooked down, quite like preserve, to intensify flavor. It is best to pick one main ingredient, then add spices and vary different taste elements for best results. Even though there are many different types of chutneys, the method of preparation is rather basic, with emphasis given to the selection of ingredients, as these ingredients give chutney its character and intended taste.

Main Ingredients

Chutney usually combines fruits, vegetables and even nuts to make a thick puree-like consistency that burst with flavor. A variety of fruits can be used. Among the popular picks include mango, lemon, limes, apples, peaches, plum and nectarines. Vegetables include rhubarb, tomatoes and carrots. Nuts add crunch and texture to the mix. Examples include cashews, macadamias, walnuts and pecans. The fruits, vegetables and nuts are chopped according to your preference for size.

Herbs and Spices

Herbs and spices are used to make chutney flavorful and tasty. Herbs can be robust or subtle; sometimes the chutney may just use herbs as the main ingredients, as in mint chutney or cilantro chutney. Garlic, onion and ginger are often added to enhance the overall flavor. Spices such as curry, turmeric, cinnamon, cardamom, star anise, cumin or coriander are favorites. Chili flakes or fresh chilies can be added to give it a spicy hit. Powdered spices can be used, but whole spices are normally put in little sachets or tied in muslin cloth and added the chutney to impart flavor.

Elements

Sour, sweet, salty or spicy---these elements are used to make chutney a delicious savory treat. The different taste elements come from the choices of ingredients used. The sweet element comes from fresh fruits or dried fruits such as raisins, currants and cranberries. Sugar may be added for more sweetness. Lemon, lime, tamarind or vinegar are used to impart the sour flavor. Salt, white pepper, or black pepper may also be added to bring balance to the overall flavor.

Method

The method of preparation is rather simple. To begin, a little oil is heated in a pan and garlic, ginger, onion or chilies are saut ed until tender. The main ingredient (chopped fruit, vegetables or herb) is added and saut ed for a minute or two. Add spices and 1/2 cup water (or fruit juice). Add the different elements of taste: sugar, vinegar, salt. Mix all the ingredients thoroughly, then bring it to a boil. Lower heat and allow to simmer for 30 to 40 minutes until the flavor comes together and the chutney attains a thick consistency like jam.

Consideration

It is best to use a stainless steel pan or one that's enamel-coated, as the acidic elements may interact with copper, brass or iron pans to give a "metallic" flavor. Chutney should be cooled before putting it in air-tight containers to ensure longer shelf life.

Tags: fruits vegetables, different taste, different taste elements, main ingredient, make chutney, method preparation, method preparation rather

Sunflower Seeds & Pumpkin Seeds

Dry your own sunflower and pumpkin seeds at the end of the summer.

Sunflowers and pumpkins each produce an abundance of seeds that you can collect for planting and eating. It is easy to dry sunflower and pumpkin seeds, making the project a good one to do with children. Divide the seeds into two groups, one for planting the following season and one for roasting and snacking on.

Harvesting

Pick pumpkins from the garden at the end of summer before the first frost, when their skins are hard and thick. Cut them just above their stems with a knife. When you cut pumpkins open to use in cooking or as jack-o-lanterns, save the seeds. Place the seeds in a colander and rinse off the wet fibers. For sunflowers, snip fully-developed blooms including 1 foot of their stems at the end of the season. Hang blooms upside down in a dry place, tying paper bags beneath them to catch their seeds.

Drying

Lay clean pumpkin seeds on paper towels or newspapers lining a cookie sheet to dry for about a week. Store them in a jar in the refrigerator for planting the following year. Seeds for roasting don't need to dry out completely. Sunflower seeds are dry when they fall into the paper bag. Save them in jars or paper envelopes in a cool, dark place for planting the following year.

Planting

Plant pumpkin seeds in spring when the weather has warmed. Make small mounds of dirt about 1 foot in diameter and 4 inches tall. Plant 4 or 5 seeds in each mound, 2 inches deep. Thin the seedlings to two or three per mound, when they develop a second set of leaves. Plant sunflower seeds in early spring. Plant them several inches apart at a depth of twice the length of the seeds. Water seeds thoroughly after planting. Don't let pumpkin or sunflower seedlings dry out completely. Once they have grown considerably and developed a strong root system, water them only after long dry spells.

Roasting

Roast sunflower and pumpkin seeds for 15 minutes or until they are crisp in a warm oven, about 300 degrees F. Roast pumpkin and sunflower seeds separately as they may require different cooking times. Keep sunflower seed hulls on or remove them before roasting. Coat seeds with 1 1/2 tsp. Worcester sauce, 1 tsp. salt and 1 tsp. melted butter for a savory snack. Use butter with sugar for a sweet treat. Combine mixtures of dried herbs for other effects. Make curried seeds with turmeric, cinnamon, coriander and cumin. Use chili pepper for spicier seeds; mix chili powder with brown sugar for a sweet and spicy combination.

Tags: pumpkin seeds, planting following, sunflower pumpkin, sunflower pumpkin seeds, following year, planting following year, pumpkin sunflower

Cook Smoked Turkey Drums

One of the benefits of smoking a turkey is that it's almost impossible to overcook anything in a smoker. The temperature remains low and the cooking is slow, resulting in perfectly moist and tender meat with a rich, complex flavor. This is a recipe on make flavorful smoked turkey drums.

Instructions

1. A day before planning on barbecuing, loosen the skin on the turkey drums by running your fingers under it as far as possible without tearing the skin.

2. Mix the chipotle seasoning, the mild dried ground red chili or paprika with a tablespoon packed brown sugar to make your dry rub.

3. Mix the cup of white vinegar a tablespoon barbecue sauce, and a tablespoon of vegetable oil to create your mop. Warm the mixture on low heat.

4. Mix the Worcestershire sauce and the oil then coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin.

5. Sprinkle the dry rub over the skin, liberally rubbing into the turkey drums and under the skin.

6. Place the turkey drums in a ziploc bag or a plastic bag and refrigerate.

7. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees Fahrenheit.

8. Remove the turkey from the refrigerator and let sit for about 30 minutes.

9. Re-warm the mop mixture over low heat.

10. Transfer the turkey drums to the smoker and cook until they are very tender and the juices run clear. this should take about 3 1/2 to 4 hours.

11. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker.

12. Serve the drums hot, along with a side of your favorite barbecue sauce.

Tags: turkey drums, barbecue sauce, into turkey, turkey drums, under skin

Red Chili Pepper Hair Treatment

Red Chili Pepper Hair Treatment

The lyrics from the musical "Hair" tout long, beautiful, streaming, flaxen, waxen hair. Many children, teens, men, and women spend countless hours washing, drying, and styling their hair. Alternative treatments and homemade remedies abound in the treatment of hair care, and the use of red chili peppers is one of them.

Significance

Ground red chili peppers form cayenne pepper. It is used in myriad health treatments including treating weak digestion, loss of appetite, as a pain reliever, and to ward off colds and flu. It is often mixed with olive oil, aloe, and water and used as a hair tonic.

Benefits

Red chili peppers mixed with water form a paste that can be used as an alternative hair product. This mixture is said to stimulate hair growth. Results have been seen in some people who suffer with alopecia (hair loss) and male pattern baldness.

Considerations

Early medical practitioners used red chili peppers in many cases of hair loss. They massaged the scalp with a combination of red chili peppers, salt, and fresh onion juice. Red chili peppers trigger blood circulation to the scalp, which enhances hair's nourishment and growth.

Function

Most natural hair tonics today contain cayenne (ground red chili peppers) or the capsaicin extracted from them as an essential ingredient.

Potential

A 2008 TopGear Award was presented to Santé Natural Invigorating Chili Pepper and Vitamin E Shampoo for Fine and Fragile Hair. This shampoo strengthens, protects, and thickens hair.

Theory

Red chili peppers have a stimulating effect and can excite the senses, the skin, and the hair. When ground to make cayenne pepper, it is used as a hair tonic, shampoo, and conditioner.

Tags: chili peppers, Chili Pepper, cayenne pepper, cayenne pepper used, Chili Pepper Hair, hair loss, hair tonic

Snack Cracker Ideas

Crackers are easily transformed into satisfying snacks with various toppings.

Turning crackers into snacks, appetizers and hors d'oeuvres is easy and quick by topping them with a variety of meats, cheeses, fruits, vegetables and prepared foods. Hot or cold, snack crackers are an economical, healthy and easily prepared alternative to frozen or time-consuming, from-scratch bites and nibbles.

Fruit and Cheese Toppings

Most crackers pair well with the natural sweetness of fresh fruit and different types of cheese. Top a cracker with an apple slice, a piece of cheddar or American cheese and sprinkle with cinnamon for a quick snack. Serve it cold or microwave for a few seconds to melt the cheese. Another snack idea is to place a thin banana slice on a cracker, drizzle it with honey and sprinkle with cinnamon-sugar. Smearing crackers with softened cream cheese and topping them with a few fresh or frozen blue berries or peach slices is a good and tasty snack.

Meats and Vegetables

Make a meat and vegetable snack by stacking a thin slice each of deli roast beef, white cheddar and crumbled French-fried onion rings on a cracker and microwaving it until the cheese melts. You can create individual antipasto treats by topping crackers with thinly sliced salami, cheese and sliced black or pimento-stuffed green olives. A good snack topping can be made by using an electric mixer to combine cream cheese, chopped marinated artichoke hearts, jarred roasted bell peppers and grated Parmesan. You can chill the mixture and top crackers with it. If you like chicken snacks, thinly slice a cooked chicken breast filet and peeled cucumber. Complete the snack by topping crackers with a slice of each and drizzling the ingredients with bottled Asian toasted sesame dressing mixed with minced green onions and crushed roasted peanuts.

Gourmet Snacks

With a little creativity, you can transform crackers into gourmet snacks. Warm your favorite pasta sauce and smear on crackers. Top with room temperature goat cheese, a small dollop of fresh or prepared pesto and a sprinkle of freshly grated Parmesan.

Make a Caprese-style salad on a cracker. Start with thinly sliced fresh mozzarella and top with a cherry or grape tomato. Combine chopped fresh basil, olive oil, balsamic vinegar and a dash of salt and pepper and dribble on top.

For a take-off on a well-liked bagel combination, top crackers with thinly sliced smoked salmon, cucumber slices and whipped cream cheese. Garnish with fresh dill sprigs and a sprinkling of drained capers.

Hints and Tips

Match cracker flavors with toppings. Use blander crackers for spicy toppings and choose highly flavored crackers to add taste to simply seasoned toppings. Prepare snack cracker ingredients ahead of time but do not assemble the crackers too early, as the crackers will become soggy if they sit too long with toppings on them.

Tags: crackers with, cream cheese, thinly sliced, with thinly, with thinly sliced, crackers into, crackers with thinly

Mastering Italian Cooking Like Lidia Bastianich

To master the art of cooking Italian like Lidia Bastianich, you must understand how she cooks. Every great chef has a philosophy--a way of thinking about food that determines how they approach cooking and that inspires new recipes. For Lidia, cooking Italian means digging back into her family roots to the things that marked good food. She takes her traditional reverence for fresh seasonal meat and produce and classic peasant cuisine and marries them to a wider Mediterranean palate and widely available American ingredients.

Background

Lidia was born to an Italian family in Istria, an area of Croatia that borders Italy. She and her family immigrated to the U.S. in 1958, when Lidia was 11, to escape Communist Yugoslavia. Her grandparents had owned a restaurant in her homeland where they had done everything from scratch, including making their own wine and cheese. She grew up a part of that, helping them and working alongside them. There she learned the traditional cooking methods and rustic recipes that form the backbone of her cooking style.

Style

Lidia's books and TV shows have showed millions that good Italian fare does not have to be time-consuming. Her style blends attentiveness, a careful hand with spices and a relaxed attitude, letting the fresh ingredients speak for themselves. Recipes from her kitchen feature loads of vegetables and herbs, which is not typical of most American cuisine or Italian dishes that have been adapted to the American palate. Many of her dishes are actually on the light side.

Meal Setup

In traditional Italian cuisine, serving portions are small, as a meal consists of five courses. Appetizers are followed by a pasta dish, then an entrée with meat. Dessert comes after the entrée, with the meal capped off by coffee, liquor and cookies. Entrees are a third meat or protein, with the majority of the plate being vegetables and no starch. Different regions of Italy bring different inspirations, and Lidia combines them all to showcase each region's strengths. The common element she coaxes from these dishes is their intensity of flavor.

Food Philosophy

For Lidia, all meals are occasions to be shared with family and friends. Memories and great conversation are a part of dining as much as food is, and cooking is an opportunity to make connections and to create experiences with children and grandchildren. In Lidia's world, food is life.

Cooking like the "Godmother of Italian American cooking" is a matter of coaxing ingredients to sing and blending them into a concerto to be shared with an appreciative and supportive audience. Have fun and cook with love, both for the food itself and the people you will be sharing it with.

Tags: cooking Italian, entr with, Lidia Bastianich, shared with

Make Quick And Easy Strawberry Cobbler

Fresh strawberries in a cobbler make a delightful, seasonal dessert.

Fresh strawberries are a delicious seasonal treat that do not have a long refrigerator life. Strawberry cobbler is a quick and easy dessert you can make in a few minutes, even with strawberries that have lost their firmness -- and you probably already have the other ingredients on hand.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Spray the inside of the baking pan with cooking spray.

3. Beat the eggs in a mixing bowl

4. Add the flour and sugar (and optional vanilla, if you like) to the eggs in the mixing bowl. Mix with a spoon until the mixture forms into a coarse, lumpy texture.

5. Place the strawberries in the colander and rinse under cool water.

6. Cut off the tops of the strawberries, including the stems and leaves. Cut away any spoiled or discolored areas of the berries. Slice the berries from top to bottom and then across, quartering them. Place the berries in the bottom of the baking pan.

7. Spread the flour/sugar mixture over the strawberries.

8. Melt the butter, and drizzle it over all ingredients in the pan.

9. Bake for 30 minutes or until golden with browning edges. Serves four people.

Tags: eggs mixing, eggs mixing bowl, flour sugar, Fresh strawberries, mixing bowl, that have

Make A Cracker & Cheese Tray For Serving

Cheese and cracker trays are perfect for just about any occasion. They can be served as snacks during a football game, or as appetizers before a nice sit-down dinner. Children can enjoy a cheese and cracker tray along with some sparking cider, while adults enjoy their cheese with wine. When you prepare a cheese tray, you want to provide several different flavors and textures for your guests.

Instructions

1. Select five different types of cheeses. Make sure you have a combination of soft, hard, mild and strong. Choosing different colored cheeses is also a plus because it appeals to your guests' sense of sight. Some suggestions may be brie, cheddar, blue, gruyere and Swiss.

2. Purchase 2 oz. of cheese for each person attending your get-together. For example, if you are having 10 guests, you will need 20 oz. of cheese.

3. Arrange the cheeses on your wooden cutting board in order of soft to hard, or from mild to stronger tasting. Place one cheese knife in front of each type of cheese.

4. Make small labels for the cheese and stick them behind the serving knife. For fun, you may also want to add the country of origin of each cheese.

5. Add crackers to your tray. Have at least two different types of crackers for your guests to choose from. Some suggestions are butter crackers, whole wheat crackers or onion crackers.

Tags: your guests, crackers your, different types, soft hard, Some suggestions

Make Lemon Chicken In The Oven

Lemon chicken is so flavorful it doesn't require sauce.

Adding lemon to your chicken is an easy way to add flavor without loading the dish with fat and calories. Baking your lemon chicken makes it tender and juicy, and it's also a healthier cooking method than frying the meat or sauteing it in oil. Lemon chicken has a bright and light flavor, making it an ideal dinner for a hot summer night. However, you can serve it with warm potatoes and steamed vegetables to make a comforting dinner on a cold winter's night.

Instructions

Chicken Breasts

1. Mix together 1/4 cup of olive oil, 1/2 cup of white wine, two tablespoons of diced garlic, a teaspoon of dried oregano and a teaspoon each of salt and pepper. Squeeze the juice of two lemons into the bowl. Grate the lemons and add a tablespoon of the lemon peel to the mixture.

2. Arrange four chicken breasts on a cutting board. Use a sharp knife to cut a few 1/2-inch deep slits into both sides of each chicken breast.

3. Place the chicken breasts in a large plastic bag or glass bowl. Pour the lemon mixture over the breasts. Cover the bowl or seal the bag and place it in the refrigerator. Let the chicken marinate for two hours.

4. Preheat the oven to 425 degrees. Place the chicken breasts in a shallow baking dish. Set aside any leftover marinade.

5. Bake the chicken for 20 minutes. Pull the dish out of the oven and pour the leftover marinade over the chicken. Return the chicken to the oven for another 20 to 30 minutes or until the breasts are browned. Check the chicken with a meat thermometer before removing it; breasts should have an internal temperature of at least 165 degrees Fahrenheit.

Whole Chicken

6. Stuff a quartered lemon into the body cavity of the chicken. Place the chicken in a deep roasting dish.

7. Cut slits into the top of the chicken, placing one slit every few inches. Tuck sprigs of rosemary into each slit. Rub the chicken with olive oil and squeeze a halved lemon over the top of the bird. Sprinkle the chicken with salt and pepper.

8. Preheat the oven to 425 degrees, and bake the chicken for 45 to 50 minutes. Check the thigh of the chicken with a meat thermometer; don't take the dish out of the oven until the temperature registers at least 160 degrees Fahrenheit.

Tags: chicken with, chicken breasts, Place chicken, chicken minutes, chicken with meat, degrees Fahrenheit, dish oven

Is Cilantro A Perennial Herb

Cilantro is a member of the parsley family.

Cilantro is the leafy, upper portion of the plant known as Coriandrum sativum. The coriandrum sativum plant also produces a well-known spice, coriander, from its seed. Because the plant is harvested for either the herb or spice, it is alternatively referred to as either cilantro or coriander plant within horticultural literature. Dried coriander and raw or cooked cilantro are most commonly used to flavor cooking. Cilantro is an annual herb. Like all annuals, it completes its life cycle and dies within one growing season.

Annuals Versus Perennials

Annual herbs, such as cilantro, basil and dill, will only live one year. Perennial herbs, including mint, rosemary and thyme, usually live between 3 to 5 years. Both types of herbs are commonly grown in the ground, though annual herbs are slightly more likely to be found growing in container pots. Annuals are mostly propagated by seed. Perennials often begin life as a cutting.

Plant Use

By definition, a herb is any plant used entirely or in part as an ingredient for medicine, fragrance or to enhance cooking flavor. The entire cilantro plant is considered edible. The flavor of leaves and stems is reminiscent of citrus-infused parsley. It is used to flavor soups, stews and sauces. Coriander, with its zesty citrus overtones, is used to flavor sauces, cakes, drinks or meats. It is also used as a potpourri scent. Medicinally, parts of the cilantro plant are thought to help digestive problems, such as flatulence and diarrhea.

Growing Conditions

Cilantro plants grow in full sun to partial shade. They prefer light sandy and medium loamy soils with a pH between 6.5 and 7.5. Proper soil drainage is a critical component of herb-growing success. All herbs require well-drained soil. Cilantro can be grown indoor or outdoors, in a container or planted in the ground. Cilantro grows well under growing lights. For best results, use high-output fluorescent, high-intensity discharge or compact fluorescent growing lights.

Life Cycle

Cilantro is best seeded in early spring following any final spring frosts. Cilantro plants produce small clusters of white, purple-tinged, flowers during June through July. The flowers will form green seeds that turn brown and aromatic when mature. Wait until plants are 4 to 6 inches tall before harvesting any cilantro. Sparingly gather leaves as needed. Harvest seeds as they become ripe, during August or September.

Tags: used flavor, cilantro plant, Cilantro plants, growing lights

Make Vanilla Wafer Cookies

Vanilla wafer cookies are simple to make and delicious when eaten on their own, and just as good when used in different desserts. Banana pudding is often made by layering banana pudding, vanilla wafer cracker and whipped cream. You can also grind the wafer cookies into crumbs and combine with melted butter for a crumbly pie or cheesecake crust. This recipe is easy and yields about 70 cookies, plenty for snacking and cooking.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Place your oven racks with one in the top third and the other in the bottom third. This allows for even baking.

2. Sift together flour, baking powder and salt in a bowl. Set aside.

3. Place the butter and vanilla sugar in the bowl of a stand mixer. Cream for two minutes. Add the egg. Mix until thoroughly combined. Stop the mixer and scrape down the sides using a rubber spatula. Turn the mixer back on low and add the vanilla and whole milk. Gently add in the flour mixture. Combine. Chill for 10 minutes.

4. Line each baking sheet with parchment paper. Scoop your dough using a teaspoon onto the baking sheets. You should end up with 35 cookies on each baking sheet.

5. Bake for 15 to 20 minutes. Halfway through cooking, rotate the baking sheets from top to bottom. Allow your cookies to cool on wire racks. Store in an airtight container for up to a week.

Tags: baking sheet, baking sheets, each baking, each baking sheet, wafer cookies

What Is Beef Bouillon

Beef cattle did not come to America until the 1700s.

Beef is a popular meat in America, but cows are not indigenous to America. Beef as a dish was not introduced until the 1700s. English settlers brought the dairy cow, and then later Spanish settlers introduced cattle as a source of beef.

Beef Bouillon

Bouillon is the liquid that is strained off cooked meat, vegetables, fish or poultry. Beef bouillon is strained from the cooking of beef.

Uses

Beef bouillon can be used in stews, gravy, sauces, soups or broths. It is used to add flavor and liquid content to these dishes.

Making Bouillon

To make beef bouillon, place in a pressure cooker three marrowbone slices of beef and two or three pieces of beef knuckle preferably still on the bone. Add to these two small onions chopped, one parsnip and one carrot chopped. Add about a quarter of a bottle of red wine and then pour water over the rest of the mixture so that it just covers all the ingredients in the pot. Allow the mixture to boil and then turn up down the heat and simmer for an hour. Drain the mixture through a fine sieve. The liquid is beef bouillon.

Tags: beef bouillon, until 1700s

Make Beef Soup With Barley

This article and recipe will teach you make Beef and Barley Soup. The word "soup" comes down from the early 1700's when "Sop" was known as a soup which was soaked or "sopped" up with pieces of bread. The modern meaning of "sop" is the action of the bread being dipped.Beef and Barley Soup can contain very tasty combinations. Used as a scrumptious meal in our neck of the woods, this recipe, which is handed down from my Father's side of the family, who was of Polish or Austrian descent, can become a favorite of yours, also.Made with, cabbage, carrots, celery, garlic, onion, peas, potatoes, and tomatoes, just to name a few; this soup has a variety of great tasting vegetables. Add parsley, salt, and Italian seasoning and you have created a wonderful meal. In my opinion, the best ingredients are just what the title suggests, the Beef and the Barley.When you serve this soup with liver dumplings, rice, noodles, or plain dumplings it becomes another delicious, well balanced meal or appetizer.

Instructions

Beef & Barley Soup

1. Put the the beef shanks and stew meat in large pot of water. Bring the beef to a boil, turn the temperature knob down to medium low heat and simmer for 1-2 hours or until beef is tender. If there is any foam, skim the foam off the water with a hand strainer or spoon.

2. Clean, cut, and prepare all vegetables and add the vegetables to the pot of beef. Cook for another 1/2 hour or until vegetables are tender.

3. Boil the water for the barley. Add the barley to the boiling water. Add salt to the barley and continue to boil for approximately 30 minutes. Add barley to the soup.

4. Boil the water for the noodles or rice. Add the noodles or rice to the boiling water. Add salt to the noodles or rice.If you decide to have dumplings: In a bowl, mix together 2 cups of Jiffy Baking Mix and 2/3 cup of milk. Stir well. Add spoonfulls of the dumpling mixture to the boiling soup and cook uncovered for 10 minutes, cover and cook for another 10 minutes.

5. Serve this great meal with rice, dumplings, or noodles, or just with the barley.

Tags: Beef Barley, Beef Barley Soup, noodles rice, Barley Soup, Boil water, boiling water

Choose A Ripe Avocado

Select avocados that are ripe.

Unlike most fruits and vegetables, avocados won't ripen on the tree. They will only ripen after they have been picked. This is why it is often more difficult to choose a ripe avocado than other fruits and vegetables. Knowing a few tips will help you to select a ripe avocado.

Instructions

1. Check the color. When first picked from the tree, avocados are almost a bright green color.

When ripe, some varieties, such as the Haas, will be dark green or almost black. This varies by variety, however, so make sure to check the type of avocado.

2. Check the feel of the avocado. An under ripe avocado will be quite hard to the touch, while an over ripe one will be very mushy. Look for something in the middle. When you press lightly with your thumb, there should feel some give. Be careful not to push too hard, or the avocado can bruise.

3. Allow the avocado to ripen at home if you cannot find a ripe one in the store. Keep the avocado on the counter to ripen it at an average to slow pace. If you want to ripen it faster, place it in a paper bag. To slow down the ripening process, store them it in the refrigerator.

Tags: color When, fruits vegetables, ripe avocado

Use Barley Straw Concentrate

Barley straw extract is used for keeping water in ponds clear and free of excess algae.

Barley straw concentrate has been used for decades to help maintain water clarity and control excess algae. While the process is not fully understood by science, according to a paper published by Carole A. Lembi, professor of botany and plant pathology at Purdue University, it is believed to help maintain a balance between algae and the conditions under which they thrive. Barley straw concentrate is not an algaecide and therefore does not kill algae, reports the website The Pond Guy. Rather, it is used to reduce the rate of algae growth.

Instructions

1. Shake the container of concentrate to mix the solution well. There may be some sediment.

2. Measure 1 oz. of barley straw concentrate for each 500 gallons of water.

3. Pour directly into the water. If the water is cloudy or turbid, repeat in seven days and every seven days thereafter until the water clears.

4. Repeat the application every three months after the water has reached the desired level of clarity.

Tags: straw concentrate, Barley straw, Barley straw concentrate, excess algae, help maintain

Madeira Wine Types

Madeira wine is aged in wooden casks.

Madeira wine originates from the island of Madeira, located in the Atlantic Ocean near Portugal. Madeira wine was created in the 15th century by sailors. In order for the wine to last on their long journeys, they fortified it with brandy, which gave Madeira its famed longevity. Madeira wine is labeled in four major types, based on the grape used: Sercial, Verdelho, Bual, and Malmsey. Madeira also has four grades, based on the age of the wine: reserve, which is aged for at least five years; special reserve, aged for at least 10 years, and extra reserve, aged for 15 years or longer. Frasqueira is also a grade sometimes used to label vintage Madeira, aged at least 20 years.

Sercial

Sercial has a pale, light color. The driest type of Madeira, it is usually aged for at least eight years, and as it ages it becomes mellower and darker. Sercial works well as an aperitif. This type of Madeira is often paired with fish, and like most Madeiras, it pairs well with cheese, dried fruits, and nuts. Sercial is best served slightly chilled.

Verdelho

Verdelho is a golden, medium-bodied light wine with a dry finish. Traditionally, Verdelho was served with fruity cake. A style of wine made from Verdelho is a less potent wine called "rainwater" Madeira. The name derives from Madeira wine barrels that were left outside on the ships. When it rained, the water seeped in and slightly diluted the taste.

Bual

Bual, sometimes known as Boal, ranges in color from brown to gold. It is medium sweet, fragrant, and fruity and has a velvety texture. Bual is served as a dessert wine, often as an alternative to port.

Malmsey

Malmsey is the original grape used in making Madeira, and some bottles date back over 200 years. The dark nut-brown colored wine is the sweetest type of Madeira. Like Bual, Malmsey works as an after-dinner digestif.

Other Types

Less common types of Madeira include Bastardo, Muscatel, and Terrantez, which are increasingly rare, and are now known more as styles of Madeira instead of official types. Tinta Negra Mole, also called Tinta de Madiera and Negre Mole, is a grape used in all madeira wine blends. However, Sercial, Verdelho, Bual, and Malmsey Madeira must contain less than 15 percent Tinta Negra Mole. If more than 15 percent of this grape is used, it is sold instead as Tinta Negra Mole Madeira.

Tags: aged least, grape used, Bual Malmsey, Madeira wine, Negra Mole, Tinta Negra, Tinta Negra Mole

Cinnamon Rolls

Also known as cinnamon buns, cinnamon rolls are sweet doughy breads that pull apart. Sticky buns are a common variant, featuring nuts and a sticky, caramel or sugar glaze. Their signature sweet cinnamon accents make cinnamon rolls a popular treat in America and Europe.

Facts

A cinnamon roll is a sweet spiral bun that is popular in North America and Europe. The exact origin of the confection is not known, but food historians believe they came from Northern Europe, having German, Danish and Swedish influences. In North America, cinnamon rolls are commonly enjoyed for breakfast. Swedes enjoy these kanelbullar as part of their coffee break, called the fika.

History

Cinnamon originated in Sri Lanka, and was known to the Greeks and Romans. In ancient times, cinnamon was used to flavor wine and for incense. According to Donald Wirtz of the American Institute of Baking, cinnamon rolls can be traced from the ancient Greeks through the Middle Ages and on to present day America. Wirtz attributes the spice trade to the origins of roll; he points to the English Chelsea bun as the possible prototype of the modern cinnamon roll. The Chelsea bun is described as being sticky, sweet and "coiled like a Swiss roll." It appears to be influenced by the German Schnecken, a coiled sweet bread. Schnecken became popular in the 18th century with the German immigrant population in Germantown, a suburb of Philadelphia. This became known as the famous Philadelphia cinnamon roll, containing, honey, cinnamon and raisins.

Ingredients

The main ingredients in cinnamon rolls are flour, cinnamon, yeast, water, milk, sugar, eggs, butter and vanilla. Different variations include raisins, confectioner's sugar used to create an icing or glaze, nuts (pecans, walnuts and almonds are favored), and currants.

Nutritional Information

One 2.1 oz. cinnamon roll contains 223 calories, 9.8 g of fat and 1.8 g of saturated fat, or 9 percent of the recommended percent daily value. One roll has 19 g of sugar and 30.5 g of carbohydrates. There are 66.6 mg of potassium and 230 mg of sodium. A larger cinnamon roll (about 5 to 6 oz.) can contain more than 730 calories.

Variations

Over time, the cinnamon roll has evolved, and today there are hundreds of variations. The sticky bun is probably the simplest variation. Unlike the traditional roll, these are covered with a baked layer of caramel and nuts. Substituting or adding maple syrup, chopped apples, flax and fruit preserves are popular variations on the classic cinnamon roll as well.

Tags: cinnamon roll, cinnamon rolls, America Europe, North America

Airbrush A Cake

One of the quickest and easiest ways to add color to a cake is by using an airbrush system. Airbrushing is a technique in which liquid paints are sprayed through a needle tip by using compressed air. While you may have to spend a little money to purchase an airbrushing machine, it's probably worth the investment if you plan on decorating cakes regularly.

Instructions

1. Purchase paints that can be used in your cake-airbrushing machine. Be sure to purchase edible paints or your birthday party guests might end up in the emergency room!

2. Invest in an airbrushing system designed for cakes. You can purchase these products at specialty cooking stores or through websites. Prices can vary significantly, so shop and compare prices.

3. Turn your cake into a canvas by covering it with an even layer of white icing. Popular white icings include vanilla and cream cheese.

4. Load the first color paint you'll need into the airbrush machine. You'll have to do one color at a time.

5. Sketch out a design before you start decorating and know which colors you need to use. Practice airbrushing on a paper towel before attempting to airbrush your cake.

6. Point the airbrush nozzle at the cake's surface and pull the trigger. Keep the nozzle at a 45-degree angle, no more than eight inches from the cake's surface. Sweep your hand across the cake while spraying paint to make soft swaths of color.

7. Clean your airbrush equipment (including all piping) with hot water every time you change paint colors.

8. Use stencils to help keep your lines crisp and clean. Otherwise, it's too easy to spray outside the lines when using an airbrush machine.

9. Outline your airbrushed designs with conventional cake decorating icing. This will add some extra dimension to creative designs and can make your cake even more delicious.

10. Garnish with candles, flowers or plastic decorations to add the finishing touches.

Tags: your cake, airbrush machine, cake surface, using airbrush

Instructions For Cuisinart Electric Fondue Set

Fondue parties are classy and fun.

While many fondue pots are heated with the power of a candle flame placed directly below the pot, Cuisinart makes an electric fondue pot set that makes whipping up a batch of melted cheese, broth or chocolate a snap. The pot is non-stick, which makes for easier clean up, and it is large enough to feed up to eight people. No matter what type of fondue you wish to make, operating the Cuisinart electric fondue set is quite simple.

Instructions

1. Place the fondue pot on a counter or another flat surface that will not be damaged by heat.

2. Stick the adjustable metal temperature control probe into the outlet on the pot. Place the magnetic end of the cord into the other side of the temperature control probe piece.

3. Pour 3 1/2 cups of vegetable oil into the fondue pot. Plug the pot in and add the other ingredients of the specific fondue you wish to create. Allow the fondue to melt together.

4. Place the fondue ring over the pot and set the eight serving forks on top.

5. Turn off the fondue pot with the adjustable temperature control dial when you are finished. Allow the excess fondue, as well as the pot itself, to completely cool before disassembling to clean it.

Tags: temperature control, control probe, electric fondue, fondue wish, Place fondue

Make Green Salads In Advance

Prepare and store your green salad mixture in advance.

Invest 15 minutes twice a week and you can enjoy a fresh green salad every day when you sit down for dinner. It won't matter how hectic your schedule is--all you need to do is pop the salad out of the refrigerator and serve it. By making a green salad in advance, you may gain more free time and lose a couple of pounds.

Instructions

1. Tear the leaves off several different types of lettuce. Remove all the wilted areas and set aside. Tear the lettuce into small sections down the center of the leaf. Discard the wilted leaves and the centers.

2. Put the remaining lettuce into a colander. Rinse the leaves under running cold water. Keep turning the leaves to rinse them all.

3. Move a small batch of the leaves into a salad spinner. Press the top down several times and allow the water to spin out. Drain the water when the spinner stops. Repeat this process until there is no more water. Repeat the process with the remaining lettuce.

4. Put the dried lettuce into a large, sealable plastic bag. Seal the bag tightly and put it into the refrigerator. The lettuce should remain fresh about three days.

5. Slice and prepare radishes, carrots, cucumbers, onions and tomatoes in advance and store in their own separate bags if you want to add items to the lettuce.

Tags: green salad, lettuce into, remaining lettuce

Walnut Liqueur Drinks

Some people do display allergies to walnuts, so be sure to tell them before you serve it.

Using unique-flavored liqueurs is a great way to spice up your bar's drink repertoire. A great example is the earthy, sweet flavor of walnut liqueur. Whether you're hosting a party or trying to increase business, the distinctive deliciousness of these walnut liqueur drinks will surly impress your guests.

The Nutty Italian

The Nutty Italian is one of the most famous cocktails that utilizes walnut liqueur. The Italian liqueur amaretto, combined with walnut and hazelnut liqueurs help give this drink its name. Just add 1oz. of each liqueur, 2 ozs. of half-and-half cream; shake over ice and serve.

Ice Cold in Alex

A rare walnut liqueur drink, the Ice Cold in Alex uses port, a fortified wine, to give it a real kick. Just combine 2 ozs. of port, 1 oz. of walnut liqueur and 1 oz. of cream. Shake this over ice and serve in a brandy snifter with a dash of allspice.

Peter and Paul

The Peter and Paul is another walnut-flavored drink that utilizes port, but instead of cream, you combine the mixture with a dash of orange bitters and a splash of tonic water. Shake 2 ozs. of port, bitters and 1 oz. of walnut liqueur over ice, pour over fresh ice and add a bit of tonic water.

Moscow in Mexico

This strange concoction uses vodka, walnut liqueur, espresso and Kahlua® to create a one-of-a-kind coffee martini that packs a real punch. Simply combine all of the ingredients and shake them over ice, straining into a martini glass. Increase the coffee experience by adding milk froth and dashing a little cinnamon or spice on top.

Tags: walnut liqueur, walnut liqueur, Cold Alex, Nutty Italian, over serve, Peter Paul, that utilizes

Build A Wine Storage Cabinet

A wine storage cabinet is one of the most attractive and useful ways to store and display wine. Cellar shelves offer capacity but can be bulky and inconvenient, while tabletop racks are often visually appealing and handy, but can't accommodate many bottles. In contrast, a lattice wine storage cabinet can hold two cases of wine (24 bottles) and looks wonderful, and perfectly natural, in a kitchen or dining room.

Instructions

1. Prepare cabinet walls. Using a router and 1/2-inch bit, cut a groove in each piece of hardwood 3/4 inch from one of the long edges.

2. Assemble the cabinet. Place the edges of the plywood cabinet back into the grooves to create a square cabinet 20 inches by 20 inches. Connect the cabinet walls using wood screws.

3. Bevel full dividers. Measure the inside of your cabinet from corner to corner and, if necessary, trim your full dividers to match. Then, cut a bevel of 45 degrees into both sides of both 10-inch edges to create a 90-degree point. This will allow the dividers to slide into the cabinet and rest securely against opposite corners.

4. Cut slots. Place a full divider into the cabinet, and then slide the other partially into the cabinet using the free corners. Mark both dividers where they intersect, and cut a slot 1/2-inch wide and 5 inches long in each divider. The slots should let you place both dividers all the way into the cabinet in an "X" shape.

5. Bevel partial dividers. Cut a bevel of 45 degrees into one side of both 10-inch edges, with both bevels slanting inward. This will allow the dividers to slide into the cabinet and rest securely against adjacent walls.

6. Cut slots. With the full dividers in the cabinet, place each partial divider into the cabinet so it is parallel to one full divider, perpendicular to the other and has its edges at the midpoints of the walls. Mark full and partial dividers where they intersect, and cut a slot 1/2 inch wide and 5 inches long in each. The slots should let you place the partial dividers into the cabinet so they form a diamond around the "X."

7. Finish wine cabinet. Place all dividers into the cabinet. Each diamond opening should hold four wine bottles (16 in all), while each triangle can hold one (eight in all). If you like, you can drive nails or wood screws into the dividers through the back wall of the cabinet for additional support.

Tags: into cabinet, dividers into, dividers into cabinet, full dividers, partial dividers

Buy A Crepe Pan

A crepe is a very thin type of pancake that is stuffed with sweet or savory fillings and then enjoyed as a light meal. Think of a crepe as a French tortilla and you have the idea of use a crepe. Read on for ideas on buy a crepe pan, a specialized tool for making these delicious treats.

Instructions

1. Purchase an upside down crepe pan. This style of pan for making crepes allows you to cook the thinnest, most delicate crepes that are needed for dessert crepes. Dip the top of the upside down pan in the crepe batter and cook directly on the stovetop.

2. Indulge in an electric crepe pan to make crepes. The advantage to having an electric crepe pan is the even distribution and control of heat while cooking.

3. Get the most out of making crepes at home by buying a stovetop crepe & wrap kit. Such kits contain the pan as well as a dipping pan, recipe booklet and scrapers.

4. Buy a very shallow frying pan as the most basic way of making crepes if you don't want to invest the money in an actual crepe pan. The pan should be a heavy gauge steel so that the heat is conducted evenly and will cook the crepe quickly.

5. Utilize a crepe spreader and crepe spatula to complete the experience of making crepes at home. These are typically made of beechwood and have very thin edges to keep your crepes in one piece while cooking and turning.

Tags: making crepes, crepes home, down crepe, electric crepe, making crepes home, upside down, upside down crepe

Lowfat Dinner Snacks And Breakfast Ideas

Low-fat meals are just as easy to prepare and can be just as tasty as higher-fat alternatives. By choosing healthy ingredients and controlling the amount of oil you use when cooking, you lower the fat content of your favorite breakfasts, dinners and snacks.

Breakfast

Many traditional breakfast foods are already low in fat. If you enjoy cereal for breakfast, cut the fat content by switching to fat-free milk. If you want to eat pancakes or waffles, make your own from scratch rather than using prepackaged pancake mix, which can have hidden fat in the ingredients. If you have a good nonstick pan, you don't need oil or butter. Syrup without butter is a fat-free topping. Fresh fruit makes a good fat-free topping, or you can heat a little jam in the microwave to make a fruit syrup. If you want eggs for breakfast, try poaching or boiling eggs instead of frying or scrambling them. For scrambled eggs, use a nonstick pan and keep the cooking temperature low so that there is no need to add any fat. Turkey sausage and turkey bacon are lower-fat alternatives to the regular pork or beef kind.

Dinner

There are low-fat alternatives to most favorite dinners. If you substitute meat and poultry elements with lower-fat cuts, you reduce the amount of fat in a meal considerably. Replace ground beef with ground turkey or chicken for meals such as hamburgers, lasagna and tacos. If you want a pasta dish, use a tomato-based sauce instead of a cream or cheese sauce. If you make your own from onions, garlic and fresh or canned tomatoes, you control the fat content. An Asian-style stir-fry made from sliced vegetables such as onions, bell peppers, snap peas, mushrooms and canned water chestnuts is an easy low-fat dinner. Garlic, ginger and soy sauce add extra flavor without adding fat. A low-fat alternative to fries as a side dish is potato wedges. Scrub potatoes, cut them into thick wedges, coat with no more than a tablespoon of olive oil, some salt and pepper, and bake at 350º Fahrenheit for about 45 minutes.

Snacks

Snacks can have some of the highest fat content of any food items. Having a stock of sweet rather than salty snacks cuts down on fat consumption. A handful of jelly beans is a better alternative to potato chips. If you want a salty snack, try crackers rather than chips. Popcorn is a delicious and filling low-fat snack. Pop your own rather than purchasing microwavable bags, which are very high in fat. If you make your own popcorn in a saucepan, you only need a small drop of oil per serving. Sprinkle salt or sugar on the corn depending on your taste. If you crave ice cream as a snack, eat fruit sorbet or frozen yogurt instead. Make individual low-fat frozen yogurt servings by placing containers of your favorite store-bought yogurt in the freezer for a few hours.

Tags: rather than, make your, fat-free topping, frozen yogurt, make your from, your favorite, your from

Dye Pasta

Dye Pasta

For your Fourth Of July barbecue or your Christmas pary, keep the kids entertained with cheap and easy crafts and projects made from dyed macaroni and pasta. Make jewelry, sculptures, pictures and much more and keep the kids entertained while they wait for the big day to begin.

Instructions

1. Fill freezer bags with assorted shapes and sizes of macaroni so that you have a good variety in each bag. Put down newspapers or table cloth to avoid any stray messes.

2. Pick out the colors you want to dye your macaroni shapes. For the Fourth of July, use red, blue, green, and plain for our dyes. For Christmas, you could use red and green.

3. Add about 1 tsp. rubbing alcohol to each bag of macaroni and several drops of food coloring desired to each bag depending on how much pasta you are looking to dye. Make sure the bag is securely closed and shake so that the coloring and alcohol sufficiently cover all of your macaroni.

4. Make sure that the macaroni is sufficiently covered to your satisfaction and let the bags sit closed for about fifteen minutes. This will allow the dye to soak into the pasta further and make deeper richer colors.

5. Lay out a dry kid and pet safe area for your macaroni to dry overnight. Use large sheets of wax paper on cookie dough sheets and shake out the pasta to dry, dispersing large groups so that you have some breathing room between pieces. The alcohol will evaporate overnight leaving just the neat colored pasta that you can use for crafts, decoration, or even a festive addition to to your famous noodle salad.

6. The alcohol will evaporate overnight leaving just the neat colored pasta that you can use for crafts, decoration, or even a festive addition to to your famous noodle salad. Happy Fourth of July!

Tags: Fourth July, your macaroni, addition your, addition your famous, alcohol will, alcohol will evaporate, colored pasta

Make A Carrier For A Reusable Plastic Entree Sized Container

Carrier totes keep your reusable lunch containers safe from outside elements and provides an opportunity to coordinate your outfits and mood. Lunch-box carriers can be expensive, depending on your visual taste, so making your own is an ideal alternative.

Instructions

1. Measure and cut two rectangular segments of fabric double the size of your lunch container. Select any fabric you desire. Set one of the segments aside.

2. Lay one rectangular segment of fabric in front of you with the longest edge of the fabric running vertically. Make sure the wrong side of the fabric is facing up at you.

3. Cut a rectangular strip of cotton batting from the roll so that strip is 1/2 inch smaller on all sides. For instance, if your fabric strip measures 12 by 24 inches, your cotton batting strip will measure 11 1/2 inches by 23 1/2 inches.

4. Center the batting over the fabric. Squeeze a line of fabric glue along the inner edges of the fabric segment surrounding the centered batting segment. Layer the second piece of fabric you initially cut over the the first piece. Make sure the wrong side of the fabric is facing downward. Press the edges of the fabric together to adhere them. Let it dry for 10 minutes. This creates a rectangular pad that is a bit like a quilted square.

5. Keep the longest edge of the quilted rectangle running vertically. Squeeze a line of fabric glue along the bottom edge of the rectangle and then halfway up each side. Fold the quilted rectangle in half, folding in an upward direction. This adheres the form into a pouch. Let it dry for 10 minutes.

6. Squeeze a line of fabric glue along the top edge of the quilted rectangle. Place a coarse strip of Velcro over the glue and hold it in place. Glue the soft strip of Velcro to the front bottom of the pouch where it is already folded in half. Let the bag dry for 10 more minutes.

Tags: fabric glue, fabric glue along, glue along, line fabric, line fabric glue, quilted rectangle

Can Homemade Venison

Canning venison will preserve the lean meat's fresh taste

Canning venison allows you to enjoy this flavorful meat year-round. People often freeze venison to preserve its taste, but the freezer can deteriorate the flavor and quality of the meat. Canning venison will preserve the meat's flavor and keep it tasting fresh. To can venison, you will need a pressure canner and know operate its basic functions. Pressure canners safely eliminate harmful bacteria while keeping food tightly stored inside canning jars.

Instructions

1. Cut away excess fat with a sharp knife. Remove any large bones from the meat.

2. Soak the venison in a brine mixture. Combine 1 tbsp. of salt for each quart of cold water. Allow the venison to soak for an hour.

3. Brown venison on the stove, precooking until the meat is rare. Cut the venison into pieces small enough to fit easily into the canning jars.

4. Sterilize the canning jars by boiling the jars, rings and lids in a pot of water for 10 minutes.

5. Fill each jar with the venison. Add the broth and drippings from the meat, and then fill each jar with distilled water or tomato juice. Leave 1 inch of head space at the top of the canning jars. You can also pack the venison meat into the jars and add 2 tsp. of salt for every quart, if you do not want to add any liquid to the jars.

6. Place the canning lids on each jar. Securely attach the ring but do not screw on too tightly. Process the venison in a weighted-gauge pressure canner at 10 lbs. for 75 minutes for pints and 90 minutes for quart jars. If you are canning at a higher elevation than 1,000 feet, you will need to process the jars at 15 lbs. instead of 10.

7. Allow the pressure to drop to zero. Remove the canned venison from the pressure canner carefully and allow cans to cool completely before storing in a cool, dry environment.

8. Check to see if the jars processed correctly. Press down on the center of each lid. If the lid makes a popping noise or dents, you will need to process the canned venison again. Change the canning lid and discard the old one before continuing.

Tags: canning jars, Canning venison, pressure canner, venison will, will need

Wrap Steaks In Bacon

There are not many meals that are tastier than a good fillet steak. Kick that steak up a notch by wrapping bacon around it before cooking. The juices from the bacon will mingle with the steak, and you won't want to have your fillet any other way. Can you hear the sizzle and smell the aroma now? Follow the steps below to easily wrap steaks in bacon.

Instructions

1. Choose the steaks that you want to wrap in bacon. They should be at least one-inch thick and uniform in size.

2. Soak wooden skewers in water for 20-30 minutes until good and wet.

3. Mix together 1 teaspoon cracked black pepper and 1 teaspoon kosher salt. Rub mixture into surface of steaks. Set steaks aside.

4. Wrap one slice of bacon around each steak. Insert soaked skewer into middle of steak, poking through bacon slice and steak, from one side of steak to the other. Repeat process for each steak.

5. Grill or broil bacon wrapped steaks until bacon is crispy. Let steaks sit and rest for 10 minutes before serving.

Tags: bacon around, each steak

What Spices Are In A Moroccan Tagine

Spice blends are the key ingredient in Moroccan tagine dishes.

The word tagine is used to describe both a glazed, earthenware vessel with a knob-like handle used for Moroccan cuisine and the food that is prepared and served in it. Tagine dishes are slow-cooked at low temperatures and can be made with meat, chicken, vegetables or fish. Traditional Moroccan spices are especially important in such dishes and are used in different combination depending on the other ingredients.

Meat or Chicken Tagine

Meat tagine recipes usually call for less expensive cuts, such as lamb necks, shoulders or shanks, cooked until they are very tender and falling off the bone, but any meat or chicken can be used. Some recipes call for a combination of lamb and chicken, cooked with a medley of seasonings and other ingredients, which can include olives, fruits, legumes and fresh or preserved lemons. Spices traditionally usually to flavor meat or chicken tagines include cinnamon, saffron, ginger, turmeric, cumin, paprika and the Moroccan spice blend Ras el hanout, which in Arabic means "top of the shop." Such a blend typically would include cardamom, cloves, cinnamon, chili peppers, coriander, nutmeg, peppercorn and turmeric. Ras el hanout is often rubbed on the meat or chicken before cooking.

Vegetable Tagine

Vegetable tagine is another popular Moroccan dish, and can be served as a side dish or main vegetarian course, along with couscous topped with almonds or pine nuts, sliced scallions and Greek-style yogurt. These recipes generally call for a mixture of vegetables. These can include spring vegetables, such as eggplant, cauliflower and zucchini, or root vegetables, which might consist of carrots, celery, radishes, sweet potatoes and turnips. The vegetables are seasoned with fresh coriander, paprika, cumin, ginger, cinnamon, salt and whole peppercorns and often combined with brine-cured, chopped green olives. A spice blend for these recipes can be made as long as a week ahead of time and stored airtight at room temperature.

Fish Tagine

Firm white fish fillets, such as halibut, mahi mahi, sea bass or orange roughy, is recommended for a Moroccan fish tagine. Spices might include saffron threads (adjusted to taste), sweet paprika and cumin, and red finger chili peppers combined with cilantro, garlic, flat-leaf parsley and garlic. In some fish tagine recipes, a tomato chermoula is used, consisting of olive oil, cloves, onions, crushed tomatoes, lemon juice, parsley, cumin, coriander and salt and pepper. This serves as marinade in which the fish is placed for at least two hours before cooking. The dish is ready once the fish flakes easily and the vegetables are tender. The reserved marinade may poured over the fish before serving.

Tags: meat chicken, before cooking, chili peppers, combined with, fish tagine, other ingredients

Make Apple Wine

Making apple wine is a straightforward process and this can be a great wine for the novice winemaker. Any type of apple, or a mixture of different apples, can be used to make sweet apple wine, so experiment with the flavor and have fun.

Instructions

1. Purchase apple cider. It is important that the cider does not contain preservatives such as sodium benzoate or potassium sorbate, as they will interfere with the fermentation process.

2. Mix all of the ingredients together, except for the EC-1118 yeast, in the primary fermenting container. Cover the container with a towel to allow for breathing. Let the mixture sit for 24 hours.

3. Add the package of EC-1118 yeast after 24 hours. Place the hydrometer on the lip of the container and cover again with a towel. Allow the mixture to ferment for 4 to 5 days, or until the hydrometer measures between 1.030 to 1.040. After this time, carefully siphon the apple wine mixture into your secondary fermenting container. Be sure that the majority of the sediment is caught in the siphon.

4. Allow your apple wine to ferment for another 2 to 3 weeks under the air-lock or until your hydrometer reads .998 or less.

5. Add a crushed and dissolved campden tablet, and allow the wine to clear. Clearing usually takes another 2 to 3 weeks. When the apple wine has cleared completely, add another campden tablet. Your apple wine is now ready for bottling.

Tags: apple wine, another weeks, campden tablet, EC-1118 yeast, fermenting container

Tell When Your Homemade Wine Is Spoiling

Check to see if your homemade wine is safe to drink using these steps.

Few things are more terrible than taking a sip of homemade wine that has gone bad and finding yourself drinking something closer to vinegar than fine wine. Bad wine is the result of chemical changes that have taken place in the liquid, making the wine unhealthy to drink and unappetizing to the taste buds. You can easily prevent drinking bad wine by taking just a minute to check the wine before drinking. Identifying how your wine has gone bad can also help you to alter and refine your wine-making and storing process in the future.

Instructions

1. Uncork the wine bottle and sniff the wine to check for oxidation. Bottles of wine that are improperly stored can become oxidized. Oxidized wine will have the same smell as vinegar, a pungent smell that you will not miss.

2. Sniff the wine to check to see if the wine is "corked." Corked wine occurs when a wet cork has been inserted into a bottle, resulting in a mold that grows inside of the wood. The mold is transferred into the wine during the storage process, giving the wine a musty, cardboard smell. If the wine smells like cork or cardboard, it is laced with this mold and unsafe to drink.

3. Check to make sure the wine isn't "maderized," or cooked. If the wine is improperly stored in a warm or hot area, it can actually become cooked over time. Pour the wine into a clear glass and examine its color. Cooked wine has a brownish color to it and smells caramelized.

4. Check to make sure you stored the wine properly by sniffing the wine to see if it has a sulfur smell. If you added too much sulfur dioxide during the bottling process, the wine can smell like rotten eggs, meaning that it has too much added sulfur and is dangerous to drink. If the wine has passed all of the steps above, continue to the tasting step.

5. Take a sip of wine from the glass and hold it in your mouth for a moment to make sure the wine isn't refermented. Refermentation occurs when dormant yeasts wake up, causing the wine to go through a second fermentation. If the wine is refermented, you will feel a fizz or carbonation on the end of your tongue, similar to what you might expect from the champagne. Spit out the wine into a bowl after tasting.

Tags: make sure, Check make, Check make sure, check wine, homemade wine

The Best Time To Travel To Maine For Lobster

Maine lobster is always in season.

If you are craving a fresh Maine lobster, go to the source. The best time of year to travel to Maine depends on what type of lobster you enjoy and what else you plan to do on your trip.

Soft-Shell Lobster

The best time of the year to travel to Maine for soft-shell lobster is summertime. Soft-shell lobsters molt in the summer, so they become more plentiful in June and more so as the summer progresses.

Hard-Shell Lobster

Hard-shell lobster is the more traditional type of lobster that you picture when you think of a surf 'n' turf meal. Lobster is fished year around in Maine, so hard-shell lobster is always available.

Visiting Maine Year Around

Although you can find a good lobster dinner any time of year, travel is most popular during late spring or early summer. Summer is a great time to visit if you enjoy fishing, boating, the coast and festivals. The Rockland Lobster Festival and the Winter Harbor Lobster Festival are both held in August. If you are interested in nature and breathtaking scenery, the fall foliage and colors in Maine can't be beat. Tourism declines after Labor Day, making fall a great time to visit Acadia National Park, go hiking or take a scenic drive. Because Maine is far north, it is known for having harsh winters. If you enjoy skiing and can handle cold temperatures, this might be a good time for you to see all that Maine has to offer.

Tags: time year, time year travel, year travel, best time, best time year

Get Stone Crab Claws

There are only three species of stone crab, which are harvested in Florida. Unlike other types of crab, only stone crab claws can be taken from the animal, which is then returned to the ocean to regrow its claws. If you are looking for stone crab claws, you will only find fully cooked, fresh or frozen claws, because the claws are cooked as soon as they are harvested.

Instructions

1. Look for stone crab claws at your local seafood provider. This could be the seafood counter at your grocery store, or it might be a specialty shop. Ask the merchant for stone crab claws.

2. Choose stone crab claws that are at least 2 3/4 inches in length. Plan to purchase three claws per person.

3. Look on the Internet if you cannot find fresh or frozen stone crab claws locally. There are several outlets that sell stone crab claws, and these can easily be found with a simple search on the Internet.

4. Look for stone crab claws from an Internet store with high traffic and a real-world address. When purchasing seafood online, you should also factor in the additional costs of shipping and handling and plan accordingly.

5. Prepare space in your freezer for the stone crab claws to keep them for up to 6 months if you will not be using them immediately. Fresh crab claws need to be eaten within 3 to 4 days of purchase.

Tags: stone crab, crab claws, stone crab claws, crab claws, stone crab claws, fresh frozen, Look stone

Do A Wine And Cheese Tasting

Wine and cheese seem to be made for each other. It can be confusing, however, to determine which wines should be paired with which cheeses. With a little know how and some palate basics, you will be able to determine for yourself which pairings will work for you and which you will steer clear from when you plan your next wine and cheese tasting.

Instructions

Do a Wine and Cheese Tasting

1. Create the right atmosphere. This begins with inviting the right people. When throwing a party, it is good to get a great mix of different types of people, so the mingling amongst your guests is interesting and the conversation is invigorating. When planning a wine and cheese tasting, however, make sure you invite people who are truly interested in the wine and cheese tasting part of your event. Tastings are always the best when they are laid back, to a certain extent, but if the main event of your get together is the tasting and discussion of different wines paired with different cheeses, and many of your guests just want to drink wine to get drunk, the event will not be fun. Have all of the glasses preset before the guests arrive. You may even want to put wine charms on the glasses before the guests arrive, so each individual guest will know which glass is whose. This will make getting things started a little easier, and it will make the guests feel more special. Have more water crackers available than you think you'll need. These are the crackers that you will use to serve the cheeses on, and people may also want to eat them plain to cleanse their palates between tastings. Also, don't overwhelm the tasters with too many cheeses. Keeping the selection down to three cheeses and three wines is appropriate.

2. Have additional food. A wine and cheese tasting is definitely all about the wine and cheese ... but there should be other food available to eat as well. There are many foods that are wine and cheese friendly and having a spread of easy to eat finger foods with small disposable plates and napkins will make everyone feel like they've had enough to eat. Some great options for additional food for your tasting are: marcona almonds, quince paste, a selection of different types of bread, fresh fruit, crudite, lightly seasoned grilled vegetables, marzipan, petit fors and any other small food that works well being eaten by hand. Now it's time to create your wine and cheese pairings.

3. Match one cheese with a wine whose flavors compliment each other. There are three rules to matching wines with cheese. The first rule we will apply to our first pairing. When a wine is matched with a cheese that has a similar flavor profile, these like flavors will cancel each other out on the taster's palate and point up more subtle flavors in both the wine and cheese that would otherwise go unnoticed. For this example, we will use a Sauvignon Blanc and a Chevre. In Chevre, which is a fresh goat's milk cheese, there is a high amount of acidity. There is also a high amount of acidity in Sauvignon Blanc. When the taster has both in her mouth, however, instead of being overwhelmed by a strong sour taste, the acidity disappears and the taster will notice subtle notes of soft fruit in the wine and a creamy sweetness to the cheese that she would not notice had she tasted the cheese and the wine by themselves.

4. Match one wine with a cheese whose flavor is more subtle than the wine. The second rule of wine and cheese pairing is to match a subtly flavored cheese with a wine that will use that cheese as it's foil, so to speak. For this example, we will use Reblochon, a washed rind cow's milk cheese from France that has a subtle, nutty flavor. We will match this subtle, creamy cheese with a powerhouse red from Provence called Cahors. Cahors can be a blend of, usually, three different grapes, but Malbec is always the star of the show here. In this pairing, the taster will find that the cheese acts as a stage upon which the wine performs, softening the tannins and showcasing the earthiness and fruit of the wine.

5. Match on wine with a cheese whose flavor is the opposite of the wine. The third rule of wine and cheese pairing is to match a cheese with a wine where the flavor profiles are in direct opposition to each other. This one is the trickiest, yet, in my opinion, most rewarding match of them all. When two opposing flavors are combined, the taster will experience a third flavor that is created by the introduction of the two to each other in his mouth. For this pairing, we will use a Maytag Blue Cheese, which is a strongly flavored and intensely salty American blue veined cheese, We will match this salty cheese with a heavy and sweet port. One might think that the two together would be terrible, but in fact this is one of the classic taste pairings of all time: salty and sweet. Eaten together, the taster will experience an almost Carmel and toffee-like third flavor that does not exist independent of the two flavors.

Tags: cheese with, each other, wine cheese, taster will, with cheese