Open A Bottle Of Beer Without A Bottle Opener

You're at a party or at the campground, and you brought a six-pack of your favorite brew. The bottle caps, though, are not twist-off, and nobody can find a bottle opener. In a desperate moment, you consider breaking the bottle to get at the beer. Don't do it: you can open that bottle of beer without an opener or risking laceration from broken glass.

Instructions

With a Lighter

1. Grip the neck of the bottle tightly with one hand, tucking your index finger just below the bottle cap.

2. Hold the lighter in your other hand. Place the bottom of the lighter under the rim of the cap, right about where your second knuckle is. Picture the lighter as a lever, or a seesaw, and your finger as the fulcrum.

3. Pry the rim of the cap upward with the lighter. Resist the pressure of the lighter with your finger. With enough pressure you should be able to deform the cap enough to open the bottle. Leverage is the key.

4. Try again on a different part of the cap if it doesn't open on the first try.

On a Hard Surface

5. Find a hard surface with a sturdy edge, such as a table or countertop

6. Hold the bottle firmly with one hand, so that the edge of the cap rests on the very edge of the table.

7. Hit the top of the cap firmly with the palm of your other hand. If done correctly, the edge of the surface should pop the cap off the top of the bottle.

8. Try again on a different part of the cap if it doesn't open on the first try.

Tags: again different, again different part, different part, different part doesn, doesn open, doesn open first, firmly with

Drinks To Serve With A Cheese Tray

A Cheese plate makes a great centerpiece for a party.

Whether entertaining for a small group or a large party, a cheese tray is a simple way to add a touch of elegance to any occasion. But serving a few wedges of cheese is just the beginning -- fresh or dried fruits, nuts and crusty bread complete the offering. And, of course, you'll need plenty of beverages available to complement the meal.

Red Wine

Red wines such as such as Merlot and Cabernet Sauvignon can be meaty and robust with a strong aroma. There are also more mellow, fruity varieties like Pinot Noir and Red Zinfandel. As a general rule, red wines pair well with hard cheeses with a milder flavor.

White Wine

Sauvignon Blanc is an example of a light, crisp and refreshing white wine. A heavier, more full-bodied white wine is Chardonnay. Whichever style you include with your cheese plate, white wines typically enhance the flavors of soft, more pungent cheeses with strong flavors.

Dessert Wine

The opposing tastes of salty and sweet are a classic combination, and wine and cheese are no exception. The sweeter flavors of dessert wines, including Port, Sauternes and Reisling, collide with the saltiness of the cheese and create a harmony that supports the theory that opposites attract.

Beer

Due to the vast number of beers that exist, ranging from the rich and deep stout to the brightness of a lager, the choices can be overwhelming. To keep it simple, match cheeses and beers that have similar qualities, but try not to create competition between the two.

Tags: beers that, cheeses with, white wine, with strong

Make Plain Bruschetta

Bruschetta slices can be topped with tomatoes or anything else you desire.

Bruschetta are small slices of toasted bread with olive oil, garlic and grated cheese, and often additional toppings. Because of their size and the ease with which you can make them in batches, bruschetta make great appetizers for large parties. Make it easier for guests to get the appetizer they desire by creating a bruschetta bar. Prepare this basic bruschetta recipe and set out bowls of additional toppings that guests can add as they please. Potential toppings include diced tomatoes, olives, cooked and diced prosciutto and additional shredded or grated cheeses.

Instructions

1. Preheat broiler. Cut each slice of bread in half. Use pastry brush to coat both sides of each piece with olive oil. Sprinkle with salt and pepper to taste.

2. Place bread under broiler and watch for the top to brown. Turn the slices over to brown the other side. Repeat, in batches, until all slices are toasted.

3. Arrange the toasted slices in single layers on a serving plate. Rub the top of each slice with a garlic clove. Sprinkle the top of each slice with grated cheese.

4. Place the serving plate of bruschetta at the beginning end of a long counter or buffet table. Set a stack of small serving dishes near the bruschetta. Place the other topping ingredients down the counter or table so guests can add toppings as they walk along. Include a small serving spoon in toppings, where needed.

Tags: each slice, additional toppings, each slice with, grated cheese, serving plate, slice with, slices toasted

Shop For Shot Glasses

It's amazing how popular such a small glass can be. The ubiquitous shot glass typically holds between 1 and 3 ounces of liquor. Designed to hold a single swallow of alcohol (such as whiskey or vodka) or a mixed shooter, shot glasses have become favorite collector and gift items. Shop for them for your home bar, to complete your glassware collection or to give as a gift.

Instructions

1. Add crystal shot glasses to your cart when you shop for other barware. Department store catalogs and bridal registries often suggest wine and cocktail glasses, yet shot glasses are not often featured. Shop for elegant shot glasses wherever you find stemware, glassware and ice buckets.

2. Buy chocolate shot glasses when you want a delightful confection to serve with your dessert liqueur. These are typically made of dark chocolate, and you fill them with your choice of cordial.

3. Use plastic shot glasses at your outdoor barbecue, picnic or cookout. You can find durable or even disposable shot glasses made of plastic in various sizes. Some come footed or with mini handles to look like mugs or beer steins.

4. Shop for shot glasses when you travel. Shot glass collecting is a huge hobby, and nearly every tourist location offers shot glasses that can serve as inexpensive mementos of your visit. A few are made of plastic, although most are made of glass. At fine shops, you can even find these collectibles in crystal.

5. Purchase peppermint candy shot glasses to use as holiday stocking stuffers or as novelties at your next winter party. They taste just like candy canes and are used to hold liquor or liqueurs. They can also add a minty flavor to cola.

6. Shop for customized shot glasses to use as corporate gifts, prizes or giveaways. Shot glasses are among the most popular promotional items because they are easy to imprint with logos and are popular with collectors, drinkers and non-drinkers alike. Even glass or crystal ones are relatively inexpensive yet useful and fun.

7. Select an interesting gift for your wedding party members, a friend or a fellow shot glass collector with personalized shot glasses. A ceramic shot glass can be fully personalized with a full-color image, or you can choose to have a glass shot glass etched or engraved with your recipient's monogram.

Tags: shot glasses, shot glass, shot glasses, with your, glasses when, glasses your, made plastic

The Method To Prolong The Shelf Life Of Feta Cheese

Feta sprinkled on a salad.

Feta cheese is a fresh cheese made from sheep's or goat's milk. Like all fresh cheeses, feta naturally has a short shelf life-usually about five to seven days under refrigeration. While feta cheese can be frozen, the texture of the cheese will change dramatically. Frozen feta is best used in recipes where the food is cooked and the cheese melted. There are several other tricks you can try to extend feta's shelf life.

Instructions

Prolonging Feta in the Refrigerator

1. Once the feta cheese is opened, wrap it in plastic wrap. Press out as much air as possible.

2. Dampen a clean sponge (or piece of sponge) and wring out the excess moisture. Wrap the sponge in cheesecloth and place it on the bottom of an airtight container.

3. Place the plastic-wrapped feta on top of the sponge. Place the lid on the container and seal it tightly.

4. Store the feta in the refrigerator in the crisper section.

5. Ensure that the sponge remains damp to help keep the feta moist. The shelf life of the cheese can be extended by a week or more using this method.

Marinate the Feta

6. Break a piece of feta cheese into small pieces (about 1 inch to 1.5 inches each).

7. Place a layer of fresh herbs on the bottom of a glass jar. Some herbs to consider are basil, oregano, thyme, bay, fennel and rosemary, but any favorite herb will work fine alone or in combination.

8. Place a layer of feta on the top of the herbs. Repeat the layers until the jar is full.

9. Fill the jar with olive oil, making sure that the cheese and herbs are completely covered. Place the lid on the jar and secure it in place. The marinated feta will keep for months on the pantry shelf, provided it remains covered in oil.

Tags: feta cheese, Place layer, shelf life

Decorate A Rice Bed

Decorate a Rice Bed

Before you spice up a rice bed, you have to decide what type of rice to use. If you are not planning to use instant rice, you may opt for long-grain, medium-grain or short-grain white rice. Jasmine rice, basmati rice and wild rice add additional flavor. When preparing long-cooking rice, remember this ratio: twice as much water as rice. If you prepare a cup of rice (about 2 ½ servings), you'll need 2 cups of water.

Instructions

1. Autumn Rice: After rice is cooked and fluffy, add ¼ cup of unsalted sunflower seeds, ¼ cup of raisins and ¼ cup of diced apples.

2. Basic Rice Pilaf: Add ¼ cup of chopped parsley, and for additional flavor, substitute chicken broth for water in the basic rice recipe.

3. Sweet Rice: Add ½ cup of shredded, unsweetened coconut to your rice. This complements Indian, Thai and Caribbean entrees.

4. For something more exotic, add one of the following: ¼ cup chopped fresh herbs, such as purple sage, thyme, basil or dill weed.

5. Southwestern Rice: Add ¼ cup chopped red and green peppers and ½ cup cooked corn.

Tags: additional flavor, Decorate Rice

Marinate Fish For Dinner

Marinades can add flavor to an otherwise bland fish. However, be sure not to marinate too long or the fish will start to stink. Thirty minutes is all you need to create a tasty and tender meal. Read on to learn marinate fish for dinner.

Instructions

1. Mix your marinade ingredients. Consider fresh chopped mango and soy sauce or fresh squeezed lime or lemon juice. Separate into two portions. One portion will be used while the fish is cooking, the other will be spread on after it is cooked.

2. Take fish out from package. Read the label to see how long you should cook the fish. Decide whether you are going to bake or broil. Lightly rinse the fish. Pat fish dry with a paper towel.

3. Dowse fish in one portion of the marinade. Flip the fish so that both sides are coated with the marinade.

4. Put in the refrigerator for 30 minutes. Preheat the oven (some ovens take longer than others) for about 15 minutes after putting the fish in the refrigerator.

5. After the 30 minutes have passed, take fish out and bake for 15 to 20 minutes (depending on fish thickness and type of fish) or broil. Be sure to follow the instructions on the package.

6. After the fish is finished baking or broiling, use a basting brush to spread the second portion of marinade on top of the fish. Fish soaks up marinade, so this extra portion will give the fish extra flavor.

Tags: portion marinade, portion will

Problems With Homemade Vanilla Extract

These beans lack the white, crystalline exudate responsible for vanilla's flavor.

Despite the ubiquity of vanilla-flavored products, vanilla beans remain an exotic luxury. Because of the labor-intensive process required to cultivate and harvest the beans of the vanilla orchid, they remain the second-most expensive spice after saffron. Commercial vanilla extracts are made using specialized equipment not available to the home chef. Making a high quality vanilla extract at home requires high-quality ingredients and considerable patience to be able to trap vanilla's complex flavor and bouquet.

Bean Quality

When spending the time and energy to create your own vanilla extract, it is important to find high quality vanilla beans. The vast majority of vanilla beans sold to consumers are of low quality. One of the easiest ways of determining the quality of a commercially available whole vanilla bean is to see if its source is listed. Beans of unknown provenance are rarely of good quality and generally result in a homemade vanilla extract of inferior flavor. Bourbon vanilla beans from Madagascar are among the most fragrant and flavorful of vanilla beans.

Dilution

Producing a high-quality vanilla extract requires a large amount of vanilla beans. Vanilla beans are extremely expensive, making it tempting to attempt to use smaller amounts. A vanilla bean extract needs at least two parts vanilla bean to every five parts extraction liquor. Using less will assuredly result in an extract of little flavor.

Liquor Quality

A significant portion of the flavor of a vanilla extract comes from the selection of the liquor to be used for its extraction. While largely flavorless alcohols, like vodka, can be used to make a vanilla extract, superior extracts are made using complementary liquors, such as rum, bourbon or Scotch whisky. High-quality bourbons and dark rums that are rich in notes of caramel, toffee, and butterscotch should be selected for their ability to enhance the flavor of the vanilla. Smoky, peppery and poor quality blends should be avoided.

Extraction and Storage

The process of extraction takes time. While commercial producers use large Soxhelet extractors to quickly extract vanilla essence from the bean at low temperatures, homemade extractions take time. While it is possible for the extraction to be complete after two weeks, it is preferable to allow the vanilla bean to steep in the liquor for four weeks. Extraction times of less than two weeks are insufficient for adequately infusing the liquor, resulting in poor-quality extracts. During extraction and storage, it is critical that the extract be stored in an airtight, opaque bottle to prevent the escape of the volatile oils responsible for its flavor, or their degradation because of exposure to ultraviolet light and oxygen.

Tags: vanilla beans, vanilla bean, vanilla extract, extracts made, extracts made using, flavor vanilla

Pressure Cooker Suggestions Cooking Altitude

Know how much pressure is in your cooker to determine cooking times.

Cooking temperatures and times change as altitude changes. There is a way around this: the pressure cooker. This invaluable cooking instrument, when used at sea level, reduces the cooking time of almost any food. Being able to use this instrument at altitude, correctly, requires understanding the principles of its function. High altitude, where cooking begins to be affected, is typically considered 3,000 feet above sea level or more.

Pressure and Temperature

Air pressure affects cooking temperature in one significant way. Water boils at a lower temperature the higher the altitude. At sea level water boils at 212 Fahrenheit, and for every 500 feet above that the temperature is reduced by a little less than 1 degree. At high altitudes water boiling faster means a longer cooking time and water evaporating faster. To reach minimum safe temperatures, usually above 140 Fahrenheit, the food needs to cook for a longer period.

Safe Cooking with Meat and Poultry

While a pressure cooker, at whatever altitude, reduces cooking for almost any food, at altitude it is necessary to cook meat and poultry safely, while maintaining the quality. To kill any potential food-borne illness causing bacteria, the internal temperature of meat and poultry must reach certain temperatures. If done without a pressure cooker, the meat would lose most of its moisture. With a pressure cooker the moisture is retained.

How It Works

The pressure cooker idea is simple. Fit a perfectly sealed and locked lid on top of a pot with some water in the bottom, then heat it. As the temperature inside the cooker rises and the steam is not allowed to escape, the internal pressure rises. This simulates cooking at, or below, sea level. The higher the pressure, the higher the temperature needed to make water boil, allowing foods to cook faster and thoroughly at altitude. There is typically a release valve built in to release steam if the pressure exceeds a certain point, usually 15 pounds per inch.

The Pressure Gauge and Pressure Adjustment

Most pressure cookers come at a standard pressure rating of 15 psi, but at altitude a pressure cooker is employed more often, so a pressure gauge is a valuable addition. This gauge will tell you what pressure you are cooking at. Also, look for an adjustable pressure-release valve, which allows you to adjust the maximum pressure inside the cooker before the valve releases pressure. This feature, combined with a pressure gauge, allows you to adjust the pressure inside, thereby altering the time and temperature you will be cooking at. This is useful when using for a variety of foods.

Tags: pressure cooker, allows adjust, almost food, cooking time, feet above, inside cooker, pressure cooker

Disco Party Food Ideas

Who said disco is dead? Just make sure your food fits your disco theme.

When you think of a disco party, some of the first things that come to mind are the lights, the energy and, of course, the groovy clothes. But a party isn't a party without great food that keeps to the theme. To get you started, here are a few ideas to throw a far-out party.

Fondue

Go retro with fondue.

Throwing a fondue party was popular in the 1970s. Party goers would cook meats and vegetables in fondue pots right at the dinner table. Breads were dipped in cheeses, and fruits and candies were dipped in melted chocolate.

Fondue parties are gaining popularity again---and are great for socializing. Using your imagination will give you the best variety of foods. A couple ideas: Half-inch cubed sirloin cooks well in fondue. In a saucepan, melt 1/2 lb. of butter and 3/4 cup olive oil. Pour the mixture into the fondue pot to heat some more. When the butter and oil start to bubble, lower a speared sirloin into the butter for approximately three minutes.

You can dip fruits---such as peaches, strawberries, grapes, clementines and pears---into a smooth chocolate for dessert. Melt about 8 oz. of quality chocolate in a double broiler. When the chocolate is melted, slowly stir in 1 cup of heavy cream until the mixture is smooth.

Waldorf Salad

Waldorf salad was common at disco parties in the '70s, and it will bring color, texture and freshness to your meal. Making Waldorf salad requires a little work, but the end result is worth it.

Mix 1/2 cup chopped walnuts, 1/2 cup thin-sliced celery, 1/2 cup red seedless grapes and 1 cored and chopped sweet apple. For the dressing, combine 3 tbsp. mayonnaise, 1 tbsp. fresh lemon juice and 1/4 tsp. salt and pepper. Serve on a bed of lettuce.

Hummingbird Cake

In the late 1970s, hummingbird cake---pecan, pineapple and banana cake covered in a rich pecan cream cheese frosting---made its hit debut in the February 1978 issue of "Southern Living." Many recipes and variations are available for this cake, but here's one to get you started:

Sift together 3 cups flour, 2 cups sugar, 1 tsp. salt, 2 tsp. baking soda, and 1 1/2 tsp. cinnamon. Add 3 eggs and 1 1/4 cup vegetable oil, and mix until moist. Stir in 1 1/2 tsp. vanilla, one 8-oz. can crushed pineapple, 2 cups chopped pecans and 2 cups mashed bananas. Pour mixture into three greased 9-inch pans, and bake at 350 degrees for 25-30 minutes.

To make the frosting, combine two 8-oz. packages of cream cheese, 1 cup butter, two 16-oz. boxes of powdered sugar and 2 tsp vanilla extract. Use an electric mixer to combine the ingredients until smooth.

Famous Amos

Still a favorite today, Famous Amos introduced its crunchy little chocolate chip cookie in 1975, and it became an instant hit. Many people who grew up the late '70s remember these cookies being available at parties, a friend's house or in their own kitchen cupboard. You won't go wrong having these at your disco party.

Tags: cream cheese, Famous Amos, mixture into, Pour mixture, Pour mixture into, were dipped

What Is Longhorn Cheese

Longhorn is a term to describe a cheese making process.

Longhorn cheese is not a type of cheese, but rather describes its milk source, shape and aging process. Longhorn cheese is made from cows' milk rather than goat or sheep and can be either mild or sharp, but is typically a Colby or jack cheese. The process to shape and package all longhorn cheese is the same; however, the texture and aging time differs depending on the type of cheese itself.

Misconceptions

The misconception concerning Longhorn cheese is that this type of cheese is a particular flavor of cheese. Practically Edible clarifies this misconception by defining the word "longhorn" as an American term used to indicate the size, shape and weight of the cheese produced for aging. The shape of longhorn cheese before it is cut into salable sizes is a 1 1/2 foot long cylinder that weighs approximately 13 lbs.

Longhorn Process

The process to make a longhorn cheese is relatively simple. Once the cheese mixture is formed it is then wrapped in plastic and is aged according to the actual type of cheese it is (Colby etc.). The entire longhorn is then aged for the length of time required, after which the cylinder (or longhorn) is cut into half-moons to be sold.

Aging Process

Cheese.com reports that longhorn cheeses are described as mild to sharp in flavor with a firm to hard texture. The time length to age a longhorn cylinder of cheese is dependent upon the type of cheese being aged. Additionally, the time a cheese is aged will determine if it is considered sharp or mild in flavor. Mild cheeses for example are only aged for 2 to 3 months, whereas sharper cheeses can be aged for up to a year.

Cooking and Nutrition

Cheese.com reports that longhorn cheese is excellent to use as a cooking cheese because of its firmness and taste. Longhorn cheese is generally good to cook with because of its ability to melt well under heat as it has a higher fat content than low-fat cheeses, which normally melt better if they are shredded first. Additionally, Cheddar Facts reports that cheese in general is lactose free and can be consumed as a source of vitamin D for those lactose intolerant.

Modern Changes in Cheese Making

Although today's cheese makers wrap longhorn cylinders in plastic, cheese was originally wrapped in wax. The traditional purpose of the wax wrapping around cheese, which is recognizable by the classic yellow cheese wheel wrapped in red wax, is to seal the cheese air tight. Today, along with the plastic wrapping, gas flushing is a technique describe by Cheddar Facts that is used to remove the air so that the cheese will age without spoiling.

Tags: type cheese, reports that, Cheddar Facts, Cheese reports, Cheese reports that, Longhorn cheese, longhorn cheese

Make A Healthier Pizza For A Picky Eater

Anyone who has ever tried to cook a healthy meal has come up against them -- the picky eater. The die-hard carnivore who is less than willing to make big sacrifices in taste for the sake of a healthier lifestyle. After several failed attempts at trying to rid these dishes entirely from family menus across the country, it has become clear it's time to formulate a plan B. Since quitting cold turkey is out, the best alternative is to try and make one of these faves accessible by improving the "good for you" food ratio. The result is a tasty (but healthier) version of a longtime indulgence. When the pizza craving hits, this definitely fits the bill.

Instructions

1. Combine the water, sugar and yeast. Let the yeast rise until it has a foamy appearance.

2. In a separate bowl, mix the flour, salt and olive oil together. (If you prefer your dough to have a little more give for kneading purposes, use 2 cups of whole wheat flour and 1 cup of all purpose flour.)

3. Combine the yeast and flour mixtures. Knead together until it forms a dough.

4. Place the dough in bowl rubbed with olive oil and cover with a cloth. Set the bowl in a warm place and allow the dough to rise for 1 hour.

5. Press the dough out on a pizza tray or baking sheet. Bake in the oven at 350 degrees for 10 to 12 minutes or until dough is firm. Doing this first helps keep the dough from absorbing too much sauce and getting soggy.

6. Remove the wheat crust from the oven and add sauce and toppings. Use homemade pesto (or store-bought) as the base sauce, with black olives, sautéed button mushrooms, reduced fat cheese, and Italian sausage made from soy (browned up first in the skillet) as the toppings. Remember, using the wheat crust as a base allows you to make a variety of pizzas, all healthier for you than a regular pizza crust would be. Additional topping suggestions are listed below. Experiment to find your own favorite combination.

7. After loading up on your toppings, bake the crust for an additional 8 to 10 minutes or until cheese is melted. Remove from the oven. Let the pizza rest for a minute or two before slicing. Enjoy!

Tags: from oven, minutes until, wheat crust

Make Ramen Noodles In The Microwave

When you are hungry for your favorite flavored noodles in a bag, the microwave is your best friend. It takes less time than on the stove top and creates less dishes to clean.

Instructions

1. Crunch up the noodles with the palm of your hands on the counter top, still inside the bag. This makes the cook time shorter and gives you bite sized pieces to work with.

2. Pour the noodles into the bowl, and empty in 1/2 cup of water on top. Now add in the powdered flavoring that comes inside the noodle package and stir with a spoon.

3. Place the bowl into the microwave for 4 minutes. This is sufficient time even if the microwave is a low powered oven. The noodles will soften and cook all over. At 2 minutes, take the bowl out and stir the noodles, then replace to finish out the other 2 minutes of cook time.

4. Remove the bowl from the microwave, and set on the counter for a moment to cool. After cooling, place in the 1/2 teaspoon of butter and stir in until it is melted. This cooking technique just dirties a bowl and a spoon and makes your entire snack in less than 4 minutes.

Tags: cook time

Pick Out An Inexpensive Bottle Of Wine

You don't have to spend a lot of money to enjoy a delicious bottle of wine. If you are on a budget, you don't have to drink swill. These helpful hints on pick out an inexpensive (and good ) bottle of wine will impress even your most finicky wine drinking friends.

Instructions

Pick out an Inexpensive Bottle of Wine

1. Think about what kind of wine or wines you want to buy. For example, are you buying the wine for yourself, a special occasion or for a gift?For seasoned wine drinkers, keep a wine journal of wine notes as you shop around for wine. Ask yourself questions like: Do I prefer red or white wines? Do I lean towards California wines? Have I ever tried an Australian Shiraz? Would my friend who drinks Chardonnay also like a Viognier or Sauvignon Blanc? What food pairs well with Pinot Grigio?

2. Research wine sales in advertisements in your local newspaper or on-line. Look at two-for-one specials at discounted membership club stores or bulk beverage/liquor stores.

3. Check out specialty gourmet, wine and liquor stores. These stores sometimes run sales on more popular wines (because these bigger wineries produce larger quantities). Ask the wine salesperson questions about the less expensive wines and compare and contrast prices.

4. Attend local wine tastings or wine events. Sometimes wineries will offer special deals at these wine tasting events. Ask friends, family and colleagues for less expensive wine recommendations. Research wineries, wholesale wine sites and wine tasting review web sites.

5. Take your time to pick out wine that appeals to you. Don't feel pressured by sales people to spend a lot of money on wine. Buy a case (or cases) if you find/taste an inexpensive wine you really like. When you buy cases of wine, it's usually less expensive. For example, a chain specialty grocery store carries both red and white wines for $1.99 a bottle. This wine has grown in popularity amongst wine drinkers and customers are buying this wine by the case. This wine is not only inexpensive but good quality as well. Join a Wine of the Month Club. Research less expensive wineries and wine clubs. Sometimes a wine club is less expensive and you get to pick and choose what you like.

Tags: less expensive, Bottle Wine, bottle wine, Inexpensive Bottle, Inexpensive Bottle Wine, inexpensive good, liquor stores

Uses Of Roasted Garlic

"There are five elements: earth, air, fire, water and garlic." --Louis Diat

The forefather of modern foodies, Angelo Pellegrini, wrote "My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches--with the possible exception of ice cream and pie." Garlic also has jokingly been called "the catsup of intellectuals." Whether you think of it as culinary blessing or catsup, garlic has a multitude of uses for everyone from kitchen novices to experienced chefs.

Roasted Garlic Spread

Roasted garlic does not have the same sharpness as raw garlic. Roasted, the bulb has a mellow sweetness a little like caramelized onions, so encourage garlic-phobes to at least give this spread a try. Peel away the outer layers of a head of garlic, but leave the skin surrounding the individual cloves intact. Cut 1/4 inch off the top of the bulb to reveal the cloves. Place the garlic in a baking pan, cut side facing up, and drizzle with olive oil. Cover with a lid or aluminum foil and bake at 400 degrees F for half an hour. Let the garlic cool slightly before serving. Squeeze the garlic onto bread for a delicious appetizer.

Roasted Garlic Mashed Potatoes

While roasting your garlic as described in step one, peel, boil, drain and chop russet potatoes. Squeeze the garlic cloves into the potatoes. Use a blender to mix the garlic thoroughly into the potatoes.

Roasted Garlic Soup

Squeeze roasted garlic cloves into a pot of chicken or vegetable stock. Add vegetables according to your preferences and what you have on hand. Add milk or cream if you want a creamy soup.

Roasted Garlic and Cheese Spread

Combine roasted garlic cloves with a cream cheese or other soft cheese, such as chevre. You may want to mix in fresh herbs or sundried tomatoes. Mash the ingredients together in a bowl using a fork. Chill the spread for several hours. Serve with crudites and crackers.

Roasted Garlic Mayonnaise

Take the cloves from one entire head of roasted garlic and combine them with 1/2 cup of mayonnaise. Mix the ingredients thoroughly in a bowl. This mayonnaise will enhance the flavor of sandwiches, tuna salad, chicken salad, deviled eggs or potato salad.

Roasted Garlic Vinaigrette

A vinaigrette dressing combines oil, vinegar, honey and mustard. The addition of a few cloves of roasted garlic will give this standard salad dressing a tasty twist.

Tags: garlic cloves, cloves into, garlic cloves into, give this, into potatoes, Roasted Garlic

Make Paper Look Like Swiss Cheese

Air bubbles create the holes in Swiss cheese.

Swiss cheese is one of the more iconic types, with its distinctive full-of-holes appearance. This has led to Swiss cheese becoming the stereotype for cheese in many depictions such as cartoons. You can make paper look like a slice of Swiss cheese by punching and cutting holes in it at various points around the sheet. This can be useful when constructing art projects on Switzerland or creating another image that needs a symbol for cheese.

Instructions

1. Cut a sheet of yellow paper into smaller rectangular pieces. If your paper is not yellow, color it with crayons or paint.

2. Punch holes in the paper using a hole punch. Do some punching on the edges as well to give the appearance of a slice of cheese.

3. Make larger holes in the paper by creasing it and cutting semicircles in the crease with scissors. Unfold the crease and flatten the paper. You now have holes of different sizes similar to those in Swiss cheese.

Tags: Swiss cheese, cheese Make, holes paper

Cooking Directions For Thailand Sweet Rice

Thai sweet rice is very sticky and can be formed into balls or eaten by hand.

Thailand sweet rice is known by a variety of names, most commonly referred to as sticky rice. When cooked, this rice sticks together and can be formed into shapes for eating by hand. It is extremely filling by itself, but it also pairs well with tofu, chicken or vegetable dishes. Other varieties of rice will not result in the same sticky, sweet flavor that authentic kao niow rice will, but can be used in some sweet rice recipes if absolutely necessary.

Instructions

Prepare the Rice

1. Soak the rice overnight before cooking.

2. Steam the rice in a wire-mesh colander placed over a pot of boiling water. Sticky rice will absorb the water and cook quickly.

3. Transfer the rice into a fry pan or onto a serving dish, depending on the recipe.

Sweet Rice with Mango

4. Mix 1 ½ cups coconut milk, 1 cup sugar and ½ tsp. salt in a saucepan over medium heat until boiling. Remove from heat.

5. Stir in 4 cups of rice. If a larger amount of rice is required, multiply the ingredients in Step 1 accordingly. Set aside for an hour.

6. Bring ½ cup coconut milk, 1 tbsp. sugar, ½ tsp. salt and 1 tbsp. tapioca starch to a boil.

7. Arrange the rice on a plate. Add a slice or two of mango on top of or beside the rice. Drizzle the sauce from Step 4 over the dish. Garnish with sesame seeds.

Sweet and Sour Rice Dip

8. Form the rice into small balls.

9. Heat equal parts white vinegar and white sugar in a saucepan until hot.

10. Remove from heat. For each cup of the vinegar/sugar solution, add 2 tsp. crushed red pepper, and salt and garlic to taste.

11. Serve the sauce in small bowls at room temperature, with several rice balls on the side for dipping.

Tags: rice will, sweet rice, coconut milk, formed into, from heat

Make Creamy Fiveonion Soup

If you're a fan of French onion soup, try this one. It's much richer and more luxurious, and with five varieties of onions, it's more complex in flavor. This recipe serves six to eight people.

Instructions

1. Peel and chop all the onions. Chop the green onions in 1/3-inch pieces.

2. For the leek, use the white part only. Discard the rest, then slice the leek in half vertically and rinse it well in cold water (dirt gets in between the layers), then chop.

3. Heat the oil in a large pot over medium-low heat, then add the butter and all the onions except the green onion.

4. Stir and cook very slowly for 5-10 minutes. The onions should not take on any color, so stir them often and lower the heat if necessary. The onions will partly saute and partly steam as they release some water and tenderize.

5. When the onions are translucent and tender, add the green onions and flour and cook for another five minutes. Again, do not let the onions turn golden.

6. Stir in the broth and 1/2 cup of each wine and bring to a simmer.

7. Simmer 15 minutes, then add the basil, cream and remaining wine and simmer 15 minutes more.

8. Adjust seasoning with salt and pepper.

9. Serve as is, or, for a presentation similar to French onion soup, float a toasted round of bread on top an individual serving of soup, sprinkle generously with Gruyere cheese, then melt it under the broiler until it bubbles and turns golden.

Tags: French onion, French onion soup, green onions, onion soup

Make Fondue Icing

Everyone looks forward to the icing even more than the cake itself. Fondue icing is smooth with a rich texture that makes it a fabulous addition to any cake. It takes few ingredients and is quick to prepare. Expand this recipe for the size of your cake.

Instructions

Homemade Fondue Icing

1. Melt semisweet chocolate, dark chocolate and powdered sugar using a double boiler. A double boiler is a piece of kitchen equipment that has two fitted saucepans so that the chocolate is not directly subjected to the heat. Fill the bottom pot with 4 cups of water and bring to a boil on high. Add the chocolate to the top saucepan to melt it. You can also just use two pans and bring 4 cups of water to a boil on high in the bottom pan and then melt your chocolate in the top saucepan. Stir the chocolate mixture often until it melts and is fully combined. Once it's fully combined removed the chocolate mixture from the heat.

2. Add milk, amaretto and heavy cream to the mixture and fully combine. Stir with a wooden spoon until the combination is of a velvety texture.

3. Cool the icing completely by placing it in the refrigerator for two hours. It should be as thick as softened cream cheese.

4. Pour the icing into an airtight container and place it in the refrigerator if you don't need it that day.

5. Do not store it in the refrigerator if you are planning to use it that day. At this point it is ready to be applied to a cake.

Tags: boil high, chocolate mixture, chocolate saucepan, cups water, double boiler, Fondue Icing

Make Tea From White Ginger Root

If you want to try a new herbal cold remedy, then try making your own tea from white ginger root. Ginger tea not only aids in curing a cold, but it also helps stomach digestion, improves blood circulation and regulates blood sugar. You can purchase ginger root at your local health store, or grow your own ginger to enjoy the herbal tea at any time. The ginger tea requires little effort, and you can prepare it in less than 30 minutes.

Instructions

1. Wash the ginger root to remove dirt and debris. Peel the root to reveal the white underneath if the root was not already prepared.

2. Slice the ginger root into thin slices. Try to keep the slices ¼ of an inch thick or less.

3. Add 4 cups of water to a saucepan over high heat. Bring the water to a boil. Once the water boils, add the ginger to the pan.

4. Cover the saucepan with a lid. Reduce the heat to simmer the water. Let the ginger and water simmer for 15 to 20 minutes.

5. Strain the tea by running the water and ginger through a colander. Place a bowl underneath to catch the tea. If you cut the ginger into fine pieces, you may need to run the mixture through a sieve.

6. Pour the tea into a cup. Add honey or lemon to taste.

Tags: ginger root, water ginger

What Does Hyssop Taste Like

Hyssop, an herb often mentioned in the Bible, was used by the Jews for offering sacrifices and as a cleaning agent, according to Smith's Bible Dictionary. However, hyssop can also be used for culinary purposes because of its variations in flavor.

Uses

Hyssop has a minty taste, and some people use it in teas or sauces. Hyssop can also be used to flavor meats and soups, but it is only necessary to use a small amount because the flavor is pungent, according to WSAC.com.

Types

According to Smith's Bible Dictionary, the hyssop mentioned in the Bible could be one of three plant types. The common hyssop, a shrub-like plant, is native to southern Europe and has a warm taste, similar to anise. The second type of hyssop has slender stems and a taste similar to marjoram or oregano, and the third variety is believed to be the caper, also known as the mountain pepper, and has a peppercorn-like taste.

Considerations

If you're cooking with hyssop, combining it with other ingredients to form a sauce or paste can help to balance the strong flavor. For instance, Origanum syriacum, a variation of hyssop, is commonly used in Palestine for savory dishes. "It is available in dried form in almost any Arab market as a mixture of hyssop, sesame seeds, salt and sometimes olive oil," according to Old Dominion University.

Tags: also used, Bible Dictionary, mentioned Bible, Smith Bible, Smith Bible Dictionary, taste similar

Clean Champagne

Champagne and white wine stains are usually easier to remove than red wine stains.

Champagne is a sparkling wine made with pinot noir, chardonnay and pinot meunier, according to ChampagneInfo.net. The grapes used are mostly blue-skinned grapes with white flesh that contain tannins. These tannins can leave a stain on clothes, furniture and floors just like red wine. So before you pop the cork and let the bubbly flow, make sure you are in a spill-safe environment or have a few items on hand to take care of unwanted stains. Untreated champagne stains will turn light brown or yellow as sugars from the drink oxidize, according to Dry Cleaning Tips.

Instructions

1. Remove champagne stains from clothing as soon as possible. Otherwise, the tannin will sink into the fabric. If you are in a restaurant and you have just spilled champagne on yourself, use a sponge, napkin or paper towel to blot out the champagne spill on your clothing. Then, using a sponge or paper towel put club soda on the stain. The carbonation in the soda draws the stain out, according to WineDefinitions.com

2. If you spill champagne on yourself at home and the fabric you are wearing is a washable fabric like cotton, pour hot water onto the stain. Then, dab the stain with laundry detergent or stain remover. Put the item in the laundry and wash as usual, according to GoodHouseKeeping. If the item is made of wool or silk or is a dry clean only item, use club soda to draw the stain out and then put stain remover on it. Take the item to the dry cleaner and point the stain out to them.

3. If you spill champagne on your carpet, sponge it with carbonated soda water. Blot the area well and then use a paper towel with detergent and water to try to lift the stain. Be gentle when rubbing. If you let the detergent sit on it for five minutes before rubbing it can help lift the stain easier, according to TheSexyKitchen. WineDefinitions.com suggests to use foam shaving cream to remove champagne stains from a carpet.

4. Commercial stain removers will also lift champagne stains from carpet or clothing. Some popular stain removers are Oxi Clean Versatile Stain Remover, Shout Trigger Stain Remover, Zout Stain Remover and Ecover Stain Remover, according to Kiss FM 93.1. Bissell, Weiman, and Hoover stain removers are recommended by GoodHouseKeeping to remove carpet stains.

Tags: champagne stains, champagne stains from, paper towel, Stain Remover, stain removers

Cook Indian Food

Treat your family to the delectable taste of Indian food. If curries, sauces and Naan bread satisfy your palette, then you might like making some of your own dishes. Indian food is known for its spice combinations and diverse dishes. Cook Indian food by following these tips.

Instructions

1. Create a spice cupboard by collecting a variety of Indian spices like coriander, turmeric, ginger, cumin and chilies. Garam masala, a mixture of spices, is also used in many dishes. There are many other spices used. Follow your recipe or read several recipes before you go and buy your spices. Buy the ones you need. Stock up a little at a time.

2. Use vegetables like potatoes, eggplant, spinach, cauliflower, peas and beans. Vegetables are part of regular Indian cuisine in main meals and as separate dishes. Many Indian people are vegetarians.

3. Cook meat like chicken and lamb. Some Indian food contains beef and pork. Fish is also found in Indian food as well.

4. Visit websites for tips on cooking vegetables, gravies and meat.

5. Learn curry dishes which can include meat, vegetables and lentils. When using lentils, wash and soak them before using.

6. Cook your Indian food ahead of time and serve it when needed. Some food can be frozen and served at a later date. Some say Indian food makes great leftovers because the food has a longer time to sit in the spices.

7. Serve your main dishes with Indian breads like chapatti and naan bread. Rice, like basmati rice, is served with each meal. There are many ways to cook rice so you don't have to serve it plain each time.

8. Finish your meal with a dessert and fruit. Desserts with almonds, pistachio nuts and coconut are popular. You can even find Indian versions of bread pudding and rice pudding.

Tags: Indian food, Cook Indian, Some Indian, Some Indian food, There many

Lemon Ginger Tea Health Benefits

Lemon Ginger Tea Health Benefits

Herbal teas such as lemon ginger tea are more properly called tisanes or infusions, because they don't have any tea leaves in them. Lemon ginger tea is usually made from ground or fresh-shaved ginger and lemon juice or zest. It can be bought in bags or made at home. Make with 1 tsp. of powdered ginger per cup of boiling water and add lemon juice to taste. It's good for mild ailments.

Prevention/Solution

Hot or cold ginger tea, with or without lemon, is good for easing nausea brought on from overeating, motion sickness or post-operative nausea. However, the Mayo Clinic notes that more tests need to be done to determine if this is because of the ginger or to the placebo effect.

Expert Insight

Tea Bliss notes that ginger lemon tea has been used in China for more than 2,500 years to help increase the appetites of those in emotional distress or fighting an illness.

Function

Ginger tea, with or without lemon, can also help to relieve indigestion and the bloated feeling that comes with gas, because it can help muscles to relax.

Effects

Ginger tea has a warming effect on the body, with or without lemon. This is good for quickly warming up people with chills or who have been soaked in a sudden rain.

Considerations

"A Review of 12 Commonly Used Medicinal Herbs" (Archives of Family Medicine, 1998) notes that the only known side effect of ginger or ginger tea is heartburn.

Fun Fact

Lemon juice can not only help make ginger tea more palatable, but it also adds vitamin C and antioxidants.

Tags: notes that, with without, with without lemon, without lemon, Ginger Health, Ginger Health Benefits

The Best Potatoes For Making Chips

Make your own potato chip flavors at home using spice and some creativity.

Crunchy and crispy, with a touch of salt, potato chips are a wonderful addition to a barbecue and a perfect snack for an afternoon. Making potato chips at home can be a great experience and allows for the freshest chips possible. Finding the perfect potato is about more than just the size, you have to take into account the type and quality of the potato as well.

The Perfect Potato

Potato chips are best made from the Solanum tuberosum species. In the grocery store, they are known as baking potatoes. These potatoes are largest and make the largest sliced potato chips.

Pick potatoes that are fresh from the grocery store, not just ones that are sitting in your pantry. The older a potato is, the more fructose and glucose buildup it has, which causes the chips to be be brown when they are cooked. Pick potatoes that are not sprouting, as these parts of the potato are not good for making into potato chips. When the potato is old enough to be sprouting, the internal starches in the potato are changing and that means that the potato chips will have an altered taste.

After the potatoes are evenly sliced, make sure the the potatoes are soaked thoroughly. This washes away much of the starches and helps increase the crispiness when frying the potato chips.

Tools For Making Potato Chips

Potato chips are known for their thin and crunchy shape, and this can be hard to do by hand. Purchasing a mandolin at your local kitchen supply store can save time in the kitchen. Another option for slicing the potatoes is to use a food processor with the slicing attachment. These might be thicker chips, but they will all be uniform as well.

When rinsing and soaking the potatoes, use a ceramic or plastic bowl. Using a metal bowl may cause a slightly metallic taste to form in the water and the potatoes.

Depending on the method being used in your potato chip recipe, you'll either need a deep fat fryer or an oven baking sheet. For the fryer, make sure to use one that has a deep well. This will allow more room for any bubbles to break before coming out of the top of the fryer and spraying either you or the kitchen. For the baking sheet, a nonstick or well-coated type is preferred. This will help prevent any chips from sticking to the pan after baking.

Choosing the Right Potato Chip Recipe

Potato chips can either be fried with a deep fat fryer or baked on a sheet in the oven. Both of these techniques have different results. The chips from the fryer are going to be more generously coated with oil because they were submerged in it but will also be cooked at a higher speed than those in the oven. Oven chips will have less oil on them because it has the ability to roll off of the chip and onto the cooking sheet instead. However, oven chips may take a longer time to be finished.

Spices for Different Potatoes

The baking potato is the most common potato to be used for making potato chips, but other potatoes may be used as well. Each one will create a different type of flavor, and you may want to augment that flavor with spices.

Russet potatoes are usually flavored with butter and salt. Yukon Gold potatoes have a milder flavor and benefit from seasonings that have a little more vigor, such as cumin, paprika or mustard. Fingerling potatoes tend to have a more buttery and creamy texture to begin with, so adding spices that complement butter, such as garlic or onion powder, is a good idea. Red potatoes tend to have a much sweeter taste than other potatoes; adding a milder flavor, such as basil or oregano, will keep the potato chip from becoming overpowering.

Tags: potato chips, potato chip, baking sheet, chips from, chips will, chips will have, deep fryer

Make A Simple Snack Using Graham Crackers

When your kids are want a different treat, try these creative graham cracker snacks. The best part about these treats is that your kids will be entertaining themselves and exercising their inventiveness while they make them.

Instructions

Make Graham Cracker Aquariums

1. Add blue food coloring to a can of white frosting or softened cream cheese and mix well.

2. Spread the blue layer on top one graham cracker square.

3. Give the kids each a blue covered graham cracker, a few fish crackers, a few "O" shaped cereal pieces and some thinly sliced celery shoots.

4. Let them make their own aquarium scene complete with fish, plants and cereal for rocks.

Make Graham Cracker Pizzas

5. Spread peanut butter or cream cheese on graham cracker squares before the kids arrive or sit down.

6. Give each child a graham cracker with spread, and let them choose their toppings. Tell them they can create their own little graham cracker pizzas.

7. Put out plates or dishes of sprinkles, raisins, sunflower seeds, shredded cheese, mini marshmallows, dried fruit or any other tiny toppings.

8. Help them sprinkle Parmesan cheese, cinnamon or a small amount of colored sugar on top their creation.

Tags: graham cracker, cream cheese, Graham Cracker, Make Graham, Make Graham Cracker

Cook Turkey By The Pound

The general cooking time for a turkey is about 15 minutes per pound.

Roasting a turkey based on a minutes per pound scale is the best way to estimate your turkey roasting time. The average cook time for a completely thawed turkey is roughly 15 minutes per pound, however, all ovens cook differently and no bird is alike. Therefore, to supplement per pound cooking, it is necessary to rely on the readings of an internal temperature thermometer to know exactly when the bird is properly cooked through to avoid both under cooking and over cooking.

Instructions

1. Thaw the turkey. If your turkey is frozen, you must thaw it completely before placing it in the oven. The recommended method of thawing poultry is in the refrigerator as it is the safest way to prevent bacteria from forming. Refrigerator thawing times are roughly based on a scale of 24 hours per every five pounds. Therefore, a 24 lb. turkey would take about four or five days to thaw in the refrigerator. If you are running short on time, the quicker method is the cold water bath. Place the frozen turkey (still in its plastic wrapping) in a sink full of cold water. Change the water every 30 minutes. The water thawing scale is about 30 minutes per pound, therefore, a 24 lb. turkey would take about 10 to 12 hours to thaw in the cold water.

2. Remove the giblets and rinse the turkey thoroughly. Once the bird is cleaned, place it in a sturdy roasting pan (avoid flimsy aluminum foil disposable trays) and butter and season the skin and inner cavities with your preferred turkey seasonings, chopped herbs, onions and garlic. You can place bread stuffing inside of the turkey, however, it is not recommended by many chefs and food safety professionals as it tends to harbor bacteria.

3. Cook the bird in an oven preheated to 325 degrees Fahrenheit. General turkey roasting time is based on a scale of 15 minutes per pound. Therefore, an 11 lb. turkey requires about three hours of cooking time, and a 24 lb. turkey requires about five hours. Regardless of the cooking time, however, never remove a turkey that has not reached an internal temperature of at least 165 degrees Fahrenheit on a quality meat thermometer. Do not rely on the small plastic buttons some turkeys are manufactured with. Refer to the USDA (US Department of Agriculture) unstuffed turkey roasting chart below for estimated times:

8 to 12 lbs for 2 3/4 to 3 hours

12 to 14 lbs for 3 to 3 3/4 hours

14 to 18 lbs for 3 3/4 to 4 1/4 hours

18 to 20 lbs for 4 1/4 to 4 1/2 hours

20 to 24 lbs for 4 1/2 to 5 hours

Tags: minutes pound, hours hours, cold water, cooking time, hours hours hours, turkey roasting, about minutes

Do It Yourself Freeze Dried Food

Freeze-dried coffee is the most successfully marketed freeze-dried product.

Freeze-drying, the method of nearly completely removing moisture from material, was initially used as a way to preserve blood plasma during World War II. It wasn't long before scientists realized that this technology, which allowed materials to maintain their basic structure while remaining contamination free, could be used to store and transport consumer food products cheaply and efficiently. For the most part, freeze-dried food retains its original color, flavor, texture and nutrients when reconstituted with water; making it an attractive method of preservation. It is possible to freeze-dry foods yourself, but to do so it's necessary to purchase a freeze-drying machine, which is expensive.

Instructions

1. Check the quality of the food and make sure it hasn't been contaminated in any way. Pay special attention to food susceptible to spoilage, like fruits and meats.

2. Prepare the food to be freeze-dried. Cut, pit and peel vegetables and fruits. Cook and cut seafood and meats into smaller pieces. Place all the food in the freezer and freeze completely.

3. Ready the freeze-drying machine. Clean and dry the chamber. Switch the machine on and wait until it reaches the appropriate vacuum level; in most machines an LED light indicates this level.

4. Place food inside the machine according to instruction. Some machines require solid food be laid out on metal trays and liquid be placed into shallow metal pans. Other machines require food be placed in desiccators or flasks. Always make sure the machine returns to the appropriate vacuum level before adding additional food.

5. Allow the freeze-drying machine to run the full cycle; this is usually a 24-hour period, but varies from machine to machine.

6. Store the freeze-dried food in an airtight bag. Press out all of the air beforehand if using plastic resealable bags.

Tags: freeze-drying machine, appropriate vacuum, appropriate vacuum level, freeze-dried food, machines require

Plant A Mango Seed Bought From The Grocery Store

Mango fruits have a heady aroma when ripe.

The mango is a very important fruit crop in various tropical areas of the world. The seedlings grow readily from ripe fruit, while cuttings normally only have a 40 percent success rate. Grocery store mangoes are not specially treated and as long as you allow the fruits to ripen, the seeds have a good chance of sprouting. While you can sprout a mango seed in the warmth of your kitchen, unless you live in a tropical area, the life of the sprouted mango might be limited.

Fresh Seed

Start with a fresh seed. If you purchased a mango on the green side, wait for it to ripen before you use it. Save the seed after you scrub all the fleshy fruit matter off of its surface, but don't let it get dry. Unlike non-tropically based plant seeds, mango seeds lose their viability quickly as they dry out. You will want to be ready to plant the seed on the same day you open the mango.

Preparation

The seed benefits from a little preparation to help the new seedling emerge. Growers often score the convex side of the husk with a sharp knife to slide the kernel out. They then inspect the seed for any signs of seed weevil larva and rinse it in a fungicide solution. The mango seed kernel sprouts after just a couple of weeks of being planted curved side-down, partially under some moist soil. Of course, the germination occurs only under temperatures similar to the tropics, or those about 70 to 80 degrees Fahrenheit.

Type

Mango seeds are either monoembryonic or polyembryonic. This simply means that the fruit is the product of the sexual combination of two plants and therefore a hybrid, or it is a clone of the parent plant and will be just like it. Yellow Indian mangoes are mostly monoembryonic while mangoes from Southeast Asia are mostly polyembryonic; polyembryonic plants are hardier that monoembryonic plants and develop a deep orange to red blush when ripe. Polyembryonic seeds will produce more than one sprout per seed; you will need to separate the different sprouts carefully.

Climate

Climate is the greatest obstacle to growing a mango outside of the tropics. Not only does a mango need the heat and associated moisture of up to 100 inches of rain per year, but it also needs a long dry period to produce fruit. Once outdoor temperatures drop down to freezing, most mangoes will succumb and die shortly afterwards. If you are successful in sprouting a mango seed and have a greenhouse to grow it in, be prepared for extensive care to keep it alive. Most greenhouse mango plants will survive only if they are already established.

Tags: mango seed, when ripe

Cut Lettuce So It Keeps Growing

Choose loose-leaf lettuces for your home garden so you can clip as much as needed for your salads.

"Cutting lettuces," also known as "cut and come again" lettuces, grow despite being cut and are ideal for gardeners who love their lettuce. These types of lettuces are more loose-leaf and don't have a head like traditional iceberg lettuce does. Sow plants once a week to ensure adequate supply and growth time between harvests. Plan on growing about at least 3 feet of lettuce per adult in your family. Plant more lettuce for vegetarians or those who eat salad regularly. Does this Spark an idea?

Instructions

Growing and Cutting Instructions

1. Plant lettuces at the spacing, depth and time indicated on the product packaging. Exact details may vary based on the type of lettuces you choose to grow.

2. Water the lettuce about 1 inch each week. While lettuce grows in soils that are less than ideal, the plant requires adequate water levels to thrive.

3. Remove all dirt and rust from the scissors with a damp towel and sterilize them with isopropyl alcohol on all the cutting surfaces. This ensures you don't spread disease around the garden.

4. Harvest lettuce leaves when they are large enough to use. Cut the leaves 1 inch above the soil level with a pair of clean scissors. Avoid tearing the leaves, which causes the leaves to release a gas.

5. Reharvest the same plant when the leaves are large enough to use, normally about three to four weeks. Stop harvesting from the plant when the leaves taste bitter or it becomes unproductive.

6. Till the spent plant into the ground or remove it by hand and add to a compost heap.

Lettuce Storage Instructions

7. Rinse off lettuce to remove dirt and dust.

8. Dry lettuce with a spinner or drip dry.

9. Place the lettuce in a plastic bag with a clean paper towel. Lettuce keeps best at 32 degrees Fahrenheit with 96 percent humidity.

Tags: large enough, plant when, plant when leaves, when leaves

Make Cheese

Making cheese is not a difficult task. Cheese basically requires milk, culture and rennet, which are available from any cheese-making supply company. Read on to learn make cheese.

Instructions

Make Soft Cheese

1. Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 80 F.

2. Stir in the buttermilk and the diluted rennet solution.

3. Stir well and cover the pot with a tight fitting lid.

4. Allow to set at room temperature for eight to 12 hours. Note that the texture of the milk will change and it will start resembling thick, soft cheese.

5. Line another pot with cloth.

6. Pour the cheese mixture in and let the cheese drain for about six to eight hours. Most of the liquid should drip and the cheese should be fairly thick.

7. Mix in spices, salt and herbs of your choice, after the cheese has drained.

Make Hard Cheese

8. Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 88 F.

9. Stir in the buttermilk.

10. Set the milk aside for one hour to cultivate. Ensure that the mixture stays at 88 F. You may put the pot containing milk in a sink filled with hot water.

11. Mix in the rennet with the cool water. Stir it into the milk.

12. Keep this solution aside for about 45 minutes, while maintaining the temperature at 88 F. This process coagulates the milk.

13. Test whether the curd is ready for cutting by dipping your finger in the curds. If the curds break evenly on your finger, it is ready.

14. Cut the curds into half-inch cubes and let them sit for 20 minutes.

15. Increase the temperature to 99 F. Remember to increase heat very slowly over a 30-minute period.

16. Stir often to prevent the curds from getting entangled. Cook the curds at this temperature until you notice that the curds feel spongy and have lost a custard-like consistency. This will usually take 30 to 45 minutes.

17.Let the curds settle to the bottom of the pot and carefully drain some of the whey.

18. Pour remaining curds and whey into a colander. Allow to drain for 10 minutes.

19. Put the curds back into the pot and mix in four teaspoons of salt.

20. Ensure that you mix properly by breaking up any curds that have stuck together. Also remember to keep the curds warm by placing the pot in a sink full of hot water for about an hour.

21. Line a cheese press with cheesecloth and pour curds into the press.

22. Press at 15 pounds pressure for 20 minutes. Remove the cheese from the press. Turn over and redress onto another clean cheesecloth and press at 30 pounds pressure for two hours. Remove cheese from press, redress in a clean cheesecloth and press at 30 to 40 pounds for 12 hours or overnight.

23. Remove the cheese from the press and allow to air dry several days until the cheese is dry to the touch.

24. Turn the cheese several times a day while it is drying.

25. Coat with cheese wax when the cheese is dry to the touch.

26

Age the cheese at 55 degrees F for two to six months. For stronger cheese, age it for six to12 months or longer.

Tags: cheese from, cheese from press, from press, Remove cheese, Remove cheese from

Origins Of Tyropita

Try making tyropita for a taste of true Greek cuisine.

Tyropita, a delicious pastry dish popular in Greece, demonstrates Greek food culture's love of cheese and dairy products.

The Name

The name itself provides an explanation of the food, with "tyro" meaning cheese, and "pita" being a pie. This Greek cheese pie resurfaces in many different forms, throughout the kitchens of Greece.

How It's Made

Tyropita is traditionally made by crumbling feta cheese between flaky layers of oiled or buttered phyllo dough. Classic variations include using other Greek cheeses, such as anthotyro or myzithra, or by substituting the normal phyllo with kataifi, a shredded dough, similar in appearance to angel hair pasta.

When It's Consumed

Tyropita and the similar spanakopita are consumed during a typical Greek mid-morning meal, a few hours after a breakfast of Turkish coffee and bread and honey. This mid-morning meal is followed by a light lunch at 1:30, later than what is considered in the norm in most western countries.

Tags: mid-morning meal

Things To Do With Stone Ground Mustard

Stone ground mustard has a number of uses.

Stone ground mustard is nothing more than mustard made with seeds that have been stone ground. This makes the seed more noticeable in the finished product, unlike the more common creamy mustard. Stone ground mustard is more coarse and darker in color than standard mustard, and is known as more of a gourmet item.

Tangy Fry Sauce

French fry sauce is popular in the western part of the Unites States and is typically made with equal parts of mayonnaise and ketchup. If you are feeling creative, spice up your sauce a bit with the addition of stone ground mustard or other items such as horseradish, Tabasco sauce and cayenne pepper or pickle relish. This sauce is also popular on corn dogs, hot dogs and hamburgers.

Barbecue Sauce

To make a spicy and tangy barbecue sauce, add 2 tbsp. whole-grain or stone-ground mustard to 1/3 cup Dijon mustard, 1/4 cup vegetable oil, 1/3 cup dark honey, fresh cracked black pepper and 2 tbsp. minced green onion. Mix the ingredients together with a wire whisk in a large mixing bowl, and the let it chill in your refrigerator for one to two hours before you use it.

Maryland Crab Cakes

Stone ground mustard is a key item in the creation of authentic Maryland crab cakes. To make these crab cakes, combine one egg, 1 tbsp. worcestershire sauce, 1 tsp. lemon juice, 1 tbsp. Old Bay seasoning, 1 tsp. parsley flakes, 1/4 tsp. dry mustard, 1 tbsp. stone ground mustard, 1 tbsp. mayonnaise and six Ritz crackers in a large mixing bowl, and then slowly blend in 1 lb. lump crab meat. Shape into six patties and broil for 10 minutes. There is no need to flip the patties while they broil.

Create a Gourmet Gift Basket

Combine a jar of stone ground mustard and other gourmet items such as speciality cheese, sausages, whole wheat crackers, chocolates, wine and nuts to create an elegant gift basket. Go one step further by adding a small cutting board and knife, cloth napkins and wine glasses to the basket.

Tags: ground mustard, Stone ground mustard, ground mustard other, items such, large mixing

Make Crispy Skin Bbq Chicken

Let your husband put his pristine BBQ utensils and "Kiss the Cook" apron to work. Give him this crispy skin BBQ chicken for your next backyard party and let him show off while you sip sangria. Gotta love the summer!

Instructions

Prepare Crispy Skin BBQ Chicken for Dummies

1. Wash and pat dry the chicken pieces and season with pepper and adobo seasoning.

2. This is the secret weapon: cover with paper towels to absorb the moisture then let it sit in refrigerator for at least two hours.

3. Set the BBQ to medium-low heat.

4. Cook for 15-20 minutes on each side, periodically checking with an instant read thermometer.

5. Then get your BBQ sauce and combine with your favorite hot sauce for an added kick and brush over the chicken.

6. Now turn up your BBQ to medium-high. Cook for two minutes on each side and then coat the chicken again. Cook for another minute or two and coat the chicken again. Repeat until you are sure the chicken is fully cooked.

7. Get yourself another drink.

Tags: chicken again, coat chicken, coat chicken again, Crispy Skin, Crispy Skin Chicken, each side

Air Popper Vs Stovetop Poppers

Popcorn poppers use different methods to pop the kernels.

Skip the artificial flavors and chemicals in microwaveable popcorn. Use an air popper or stove top popper to cook popcorn kernels in the amount you specify with your own seasonings added. To do so you will need either a stove-top or air popper for your popcorn. Both of these devices cook popcorn to fluffy perfection without the need for a microwave, but they have key differences.

Preparation

Fill the base of a hot-air popcorn popper with kernels, put the cover with the chute on top and plug in the machine. Place a bowl under the chute and wait for the popped popcorn to come out of the popper. Air poppers blow hot air around popcorn kernels. This air heats a tiny amount of water inside the kernel, which expands into steam. As it does so, the kernel turns inside-out, exposing the fluffy, starchy interior.

Stove-top poppers require the popcorn kernels and oil to be heated in a pan. While heating, you must turn a crank on the lid to keep the popcorn kernels moving in a pot. The heated environment inside the pot turns the water in the popcorn kernel to steam and pops it. Movement of the kernels for both methods is critical to keep the popcorn from burning.

Heating Method

The movement of hot air around the popcorn kernels in a hot-air popper cooks the popcorn through convection heating. This is similar to the fan-forced hot air blown around the oven chamber of a convection oven. Having the kernels coated in oil and in direct contact with the heat source of the bottom of the stove-top popper cooks the popcorn through conduction. This is the same method used for any food cooked in direct contact with the heating element, or in contact with the pan on top of the heating element.

Ingredients

Air poppers should never have oil added to the kernels. The oil gets clogged in the air vents, and it can burn in the bottom of the popper. Stove-top poppers require oil to be added to coat and improve heat conduction to the popcorn kernels.

Wait until after the popcorn pops for either method before adding butter. Do not pop popcorn on the stove in butter. Butter is not a solid fat and the small amount of water in it will turn to steam and make your popcorn soggy.

Time

Hot-air poppers will require between 1 1/2 to 3 minutes to pop the kernels depending on the model and the amount of popcorn added to the machine. During this time, do not leave the popper unattended, and keep your hands away from the popcorn chute. Hot kernels will be flying out. The stove-top popper takes between 3 to 5 minutes to pop the popcorn, based on the amount. This does not include the time it takes for the heating element to warm on your stove. Gas stove burners reach the desired heat level immediately, but electric stoves will need to be preheated until one or two kernels placed in oil in the popper pop. The fastest method of the two is to choose a hot-air popper.

Storage

The unit storage of air poppers and stove-top poppers can be a challenge. Air poppers have few other uses around the kitchen besides popcorn, and you must take care when storing the corded, electric appliance to avoid putting kinks in the cord or bending the plug prongs. A stove-top popper can be stored with other pots and pans in your kitchen, and it can be used as a cooking pot if you remove its lid. A stove-top popper wins in the battle for usefulness around the kitchen and ease of storage.

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Make Dried Banana Chips

Making a healthy portable snack out of bananas is easy, healthy and kid friendly. Some recipes call for the bananas to be deep fried but that's not necessary. Taking the time to dry out the fruit is not only good for you but good for your wallet. This wholesome treat is also a quick way to get your potassium fix.

Instructions

1. Preheat the oven to 150 degrees F.

2. Slice the bananas into small pieces about 1/4 inch thick. Spray a flat cooking sheet with oil. Place banana slices onto the sheet. Leave 1 inch between each slice to prevent them from sticking together. Squeeze a lemon over the banana slices to prevent browning.

3. Cook the bananas. It will take one to two hours for the bananas to dry out. Check on the bananas after one hour. You'll want to keep checking until you see that they are completely dry and crisp.

4. Remove from the oven and allow to cool off. Carefully lift slices off of the sheet with a spatula.

5. Package in airtight containers, plastic bags or tins.

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Cream Of Tartar Alternatives

Cream of tartar is an acidic white powder derived from the sediment left after the wine making process. If combined with baking soda, cream of tartar becomes baking powder. It is used to add creaminess and volume to foods or to stabilize a recipe. If you don't have cream of tartar on hand,

try these alternatives to cream of tartar the next time you find yourself in a pinch.

Recipe Substitutions

The standard substitution for cream of tartar is to replace 1/2 teaspoon of cream of tartar with 1 1/2 teaspoons of lemon juice or vinegar (or the equivalent of 3 times the amount of cream of tartar specified in the recipe).

With Egg Whites

If you are beating eggs whites and the recipe calls for the addition of cream of tartar, white vinegar can be used as a substitute at the ratio of approximately 1/8 teaspoon per egg white.

Leavening

If a recipe calls for both cream of tartar and baking soda, just use baking powder instead, as it combines both ingredients.

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Make White Bread In A Bread Machine

You don't have to knead if you have a bread machine.

The bread machine is a revolutionary kitchen appliance for those who love to make homemade bread. There are no more messes with flour or trying to knead sticky dough. There is no more waiting for the perfect day of humidity, so the dough will rise. Making white bread in a bread machine is easy and convenient, and it tastes just like bread made by hand. Once you master the white bread, try adding variations. You can make most any kind of bread in a bread machine.

Instructions

1. Gather all your ingredients. Make sure the bread machine bucket is clean of dried debris from former bread making. Check the paddle to make sure it's clean. Lock the bucket and paddle into place.

2. Place the liquid ingredient into the bucket. You may make this loaf of bread with either milk or water for those who do not tolerate milk. The milk or water should be at room temperature to help activate the yeast.

3. Add the bread flour, sugar and salt. Level the ingredients, if the flour has piled to one side. Cut the butter into small slices and distribute it around the outside corners.

4. Make a dry well for the yeast. It is important that the yeast stay away from the liquid, if you are planning to make the bread later. By creating a well in the center of the flour mixture, the yeast will distribute evenly, as well. Pour the dry yeast into the well.

5. Close the lid on the bread machine and set it for the white bread cycle and the size loaf. These instructions are for a 1 pound loaf of bread. Start the machine. The first step is the mixing of the dough. Once the dough mixes, the machine will stop for the dough to rise. The final stage is the baking stage.

6. Remove the bread. Once the bread is baked, remove it from the machine by using potholders. The bucket and bucket handle will be hot. Set the bucket on a cutting board. Lightly tap the bottom, and the bread should come out easily. The bucket has a heavy coat of Teflon for easy removal. Let the bread cool and then store it in a Ziploc bag.

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Spice Up Your Vegetables With Herbs And Spices

Adding spices and herbs to your vegetables may help you enjoy them more.

A diet filled with vegetables helps keep your weight down and benefits your overall health. The United States Department of Agriculture recommends eating three to five servings of vegetables a day. Eating these many servings may be difficult for some people, especially if they find vegetables bland. By adding spices and herbs to vegetables while cooking, you can make bland vegetables taste more flavorful.

Instructions

1. Add cinnamon, cloves and ginger to vegetables. While these spices are typically reserved for sweet foods, these spices can enhance the flavor of carrots, squash and sweet potatoes.

2. Spice up steamed broccoli with lemon, olive oil and a pinch of salt. If you prefer eating broccoli raw, add paprika, yogurt, garlic and chives to enhance its flavor.

3. Boil vegetables in water that has a little salt. Before you put your vegetables in a pot, sprinkle a few dashes of salt in the water.

4. Add a little olive oil, garlic powder and lemon to asparagus when you boil it or bake it in the oven.

5. Use herbs to enhance the taste of vegetables. For example, you can add mint to peas and tarragon to green beans. After vegetables are tender from cooking, throw your herbs in the pan.

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Turn Plums Into Prunes

A prune is actually a dried plum. Being labeled dried plums seems to be more palatable for some because of the connection with prunes as a treatment for constipation, but a dried plum is still a prune no matter what fancy name you give it. This dried fruit is high in fiber, calcium, potassium, iron and vitamins A and C.

Instructions

1. Decide which method you want to use to turn your plums into prunes. The process isn't difficult, but it takes time, patience, and the right equipment and environment. Solar drying is the least expensive method, but requires 3 to 5 days of drying time at 95 degrees F and a relatively low humidity. Unfortunately, this isn't always available to everyone. Food dehydrators work well but are only useful for one thing: drying food. On the other hand, a small tabletop convection oven is useful for cooking foods and drying fruit. It must have a temperature control that starts as low as 120 degrees F and be able to run continuously at the set temperature, rather than a pre-set time controlled model. You can also dry fruit in your regular oven with the use of a fan.

2. Select your drying racks. Wooden or stainless steel work best; just make sure they have slats or mesh for air to circulate through. Cake cooling racks work well but avoid using a solid cookie sheet.

3. Sort and wash your plums and discard any that are blemished or overripe. You can dry any type of plum, but the European prune-plum variety is the one normally used. It isn't necessary to pit them before drying because they're a freestone variety, and the pit removes easily. However, if you're using another type of plum, pit, slice and quarter them before pre-treating and drying.

4. Crack the skin of the plum. This is a process used before drying some fruit, to remove the wax like coating so moisture can escape through the surface during the drying process. Place the plums in boiling water for about 1 minute, remove them with a slotted spoon, dip them in cold water and then drain them on a towel.

5. Pre-treat your plums to prevent discoloration. Sulphur bisulfite is a chemical that helps prevent darkening and vitamin loss, but a more natural pre-treatment is to use honey and water. Mix 1 part honey to 2 parts water and heat until the honey dissolves and allow it to cool completely. Soak your fruit in this solution overnight and then proceed with the drying method you have chosen.

6. Use your regular kitchen oven if you don't have a convection oven or dehydrator. Set the oven at the lowest possible setting and gradually heat it up to 140 to 160 degrees F. Keep the oven door open slightly to allow the moisture to escape and place a fan in front of the door to circulate the air. An oven thermometer will help you make sure the temperature stays within the proper range. Rotate your trays, and stir the fruit around every 30 minutes if you are using this method.

7. Arrange your pre-treated plums in single layers on your drying trays. Leave 1 ? inches between multiple trays and place them in a 125 degree F preheated oven. Increase the temperature of your oven to 140 degrees F over the course of a few hours and leave it there throughout the drying process. Drying may take up to 12 hours depending on the moisture content of the fruit. If you're using a dehydrator, follow the manufacture's suggestions on drying times and temperatures.

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