Make The Best Watermellon Martini Ever

I was introduced to this ridiculously easy recipre for watermelon martinis a few years back. You will be amazed how easy, and how good! Better than most martini bars and a whole lot cheaper!

Instructions

1. I was attending a charity function with numerous restaurants represented. All of the chefs were serving up delicious samples of their most famous foods, then I noticed a table nearby with no chefs. Standing there were 2 beautiful women serving martinis! Now, I was never a martini man, but what the heck. Pretty women, free martini, OK Twist my arm.

2. One woman was serving watermelon martinis, the other served sour apple martinis. And yes, they were dresses in the appropriate colors!

I tried the sour apple first, it was incredible and tasted just like sour apple with no hint of alcohol at all. Then Miss Watermelon beckoned me to try her martini. Well, OK I said but just one. That was better than the sour apple!

3. I asked them how they made them since I didn't see any mixers. They were hesitant but after 5 more martinis, I guess they told me just to get rid of me!

It's quite simple. Get a large bottle of good vodka such as Grey Goose or Smirnoff. I actually prefer Smirnoff, to me, it is smoother. When I say large, I mean 1.75 liter bottle. Now go to you grocery store and hea dto the candy aisle. Grab those Jolly Rancher candies we all use to love. The make mixed bags and solid flavor bags. Bear in mind these are hard candies. Buy a couple of bags.

4. Now at home, pour about 2 cups of vodka out of the bottle and unwrap 40 of the hard candies. Drop them in the bottle and replace as much vodka as will fit. Cap the bottle and wait. Don't stand their watching it, it takes a few days. The candies will start to disolve and if you shake the bottle now and then, it helps. But figure, your batch will be ready in 2-3 days. Once it is all disolved, stick the bottle in the freezer and chill.

Before your friends come over, pour your secret martinis into a nice serving pitcher or shaker to make it look like you have been slaving over these. Guranteed, you will have everyone complimenting you on your martinis. The only problem is that next time, you will have to make twice as much as more people will be coming to your house!

Tags: sour apple, hard candies, watermelon martinis, will have

Balance Flavorssweet Spicy Sour Salty

Traditional Oriental medicine believes balancing flavors in your food promotes physical and mental well-being. Certainly a main dish that includes sweet, spicy, sour and salty flavors is more enjoyable than one that concentrates only one or two flavors. Bring more pleasure to your meals by following these steps.

Instructions

1. Assess how salty the ingredients of your dish are without adding any salt. Buy unsalted foods when you can so you can balance flavors more easily.

2. Consider using other salty ingredients besides table salt to add more flavor to your dish. Soy sauce isn't just for Asian cuisine. Garlic salt or bouillon adds something extra to your plain white and brown rice. A little Parmesan or cheddar cheese goes a long way in a salad.

3. Stock your pantry with different types of vinegar. Pickled vegetables can add a sour zing to your salads. Lemons and limes have vitamin C in addition to their pleasant sour taste.

4. Balance the sourness in your dish with something sweet. Experiment with different sweeteners. Honey is better than sugar in salad dressings. Use brown sugar in a teriyaki sauce. Even the acidity of tomatoes in Italian dishes is enhanced by adding sugar.

5. Be careful when adding spicy ingredients to your dish. Know what your guests can tolerate. Consider adding a slight amount to perk up the dish and leaving powdered spices in plain site for those who like to set their tongue on fire.

6. Use freshly ground rather than pre-ground black pepper. You'll notice the difference right away when you swirl the pepper mill and catch a whiff of quality pepper.

7. Add dry spicy ingredients at the beginning of the cooking to balance the flavors better. Consider substituting your basic black pepper with curry, chili powder, hot paprika and mustard.

Tags: your dish, balance flavors, black pepper, flavors more, ingredients your, ingredients your dish

Yam Vs Sweet Potato Nutrition

Although they have a similar appearance and their names are used interchangeably, yams and sweet potatoes are not related vegetables. But despite their differences in origin, yams and sweet potatoes do have some nutritional commonalities.

Origin

Yams are native to Africa and their botany is closely related to lilies and grasses. Sweet potatoes are indigenous to the Americas and they are members of the morning glory family.

Vitamins and Fiber

Both yams and sweet potatoes are rich in vitamin C, vitamin B6 and dietary fiber. But when it comes to the powerful antioxidant vitamin A, sweet potatoes have the edge with their beta-carotene rich flesh.

Fertility

Yams have a reputation as a natural fertility drug since they produce "estrogenic" effects that promote ovulation. Although sweet potatoes have a wealth of health benefits, they do not share this claim.

Diabetes

Despite their sweet flavor, both yams and sweet potatoes are beneficial foods for diabetics. Yams have a low glycemic index and sweet potatoes are proven to curtail blood sugar levels.

Trivia

Typically, yams are only available in Asian or African markets. The "yams" commonly sold by American grocers are actually soft sweet potatoes.

Tags: sweet potatoes, yams sweet potatoes, yams sweet, potatoes have, sweet potatoes have, Yams have

Xanthan Gum Substitute Ingredients

Look for foods containing alternatives to xanthan gum as part of a healthy diet.

Xanthan gum is used to thicken and add texture to many processed foods. It results from fermenting sucrose or glucose with Xanthomonas campestris bacteria. Xanthan gum is most frequently found in commercial products, such as salad dressings, prepackaged sauces and glazes, where it prevents separation and settling of suspended ingredients, resulting in a more attractive product with a longer shelf life. People with sensitivity to corn-derived ingredients may have or develop a food allergy to xanthan gum, in which case it may be necessary to seek xanthan gum alternatives.

Guar Gum

Guar gum is manufactured from guar beans, also known as cluster beans. Because it does not involve sugars derived from corn, guar gum may be suitable for individuals who choose to limit their corn intake. Guar gum is added to foods in powder form, which results from dehydrating and grinding the raw beans.

Gum Arabic

Gum arabic is an alternative thickener and stabilizer to xanthan gum, made from the acacia tree's sap. Because it readily dissolves in water and is very adhesive, gum arabic is often preferred for use in confections and bakery products.

Carrageenan

It is often said that carrageenan is made from seaweed, when in fact it comes from Irish moss, a type of red algae. Carrageenan is also a vegan-friendly substitute for gelatin, which is made from animal byproducts.

Locust Bean Gum

Locust bean gum is also known as carob gum. Like guar gum, carob gum is made from powdered locust beans. Locust bean gum and other xanthan gum substitutes may add to food's nutrition by contributing fiber without adding calories. However, the safety and nutritional value of locust bean gum is in dispute.

Tags: made from, also known, results from

Aroma Hops To Beer

Hops add flavor, bitterness and aroma to beer and make beer taste like...well, beer. There are many varieties of hops used to add aroma to beer and each variety is distinct in aroma. The properties of hops change with each growing area and season, so the flavor and aroma of your beer may also change.

Instructions

1. Choose the type of aroma hops you need based on the kind of beer you want to brew. Most home brew recipes make suggestions for the type of hops to use for aroma. Aroma hop varieties include Amarillo, Cascade, Centennial, Crystal, Fuggles, Hallertau, Horizon, Kent Goldings, Liberty, Mount Hood, Northern Brewer, Nugget, Perle, Saaz, Spalt, Styrian Goldings, Tettnang and Willamette.

2. Add aroma hops to the rapidly boiling wort at the last five to ten minutes of the boil. If aroma hops are added at the beginning of the boil, the oils become volatile. Since the oil of the aroma hop is water soluble, aroma will be lost if the hops are added too soon in the boiling process of making beer.

3. Wait until the boiling process is done before you add the hops. This is another option for the home beer maker, and many choose to add aroma hops at this time. The hops are added to the beer after the boiling is done, but before chilling the beer.

4. Finish the beer processing before adding hops. Add whole aroma hops to the finished beer as it matures in the maturation container. The oil of the aroma hops will slowly dissolve in the beer and release the aroma. Place the whole hops in a cheesecloth bag and drop it into the maturation container with the beer. This process is known as dry hopping.

Tags: aroma hops, hops added, aroma beer, aroma hops, boiling process

Holiday Popcorn Recipes

Holiday Popcorn

Celebrate any holiday with delicious popcorn made in delectable ways. Whether you make creative popcorn balls or caramel popcorn with special added ingredients, these holiday popcorn recipes are sure to bring smiles when you serve them. Spread good cheer with delicious, sweet popcorn made in your kitchen.

Caramel Popcorn

Make caramel popcorn even more delicious by adding crunchy chocolate candies.

Make 6 quarts of plain popcorn and set aside. Mix 2 cups brown sugar, 1 cup butter, 1/2 cup honey and 1 teaspoon salt in a sauce pan. Stir and heat over medium heat until the mixture boils. Allow to boil for five minutes and then remove from the burner. Add 1 tbsp. vanilla and 1/2 tsp. baking soda and stir well.

Place the popcorn in a large roasting pan and add 2 cups chocolate candy. Pour the sugar sauce over everything and stir well.

Bake at 200 degrees for 20 minutes and cool for 10 minutes. Stir carefully and spread onto baking sheets so the popcorn cools in individual pieces. Pour into a lidded container.

Gingerbread Popcorn

Celebrate the holiday season with special gingerbread popcorn.

Make 15 cups of plain popcorn and set aside. Mix 2 cups brown sugar, 1 cup butter, 1/4 cup honey, 1/4 cup molasses, 1 tbsp. ginger, 1 tsp. cinnamon and 1/2 tsp. salt in a saucepan. Stir and heat over medium heat until boiling. Allow to boil for 3 to 4 minutes and then remove from the burner. Add 1/2 tsp. baking soda and mix well.

Place the popcorn into one large roasting pan or two smaller baking pans. Pour the sugar sauce evenly over all of the popcorn. Bake the popcorn at 250 degrees for 60 minutes. Stir several times during the baking time. Remove from the oven and cool completely. Pour into a container with a lid.

Popcorn Candy Cane Balls

Serve these delicious and imaginative popcorn balls at a holiday party. Guests can eat their popcorn candy cane balls by holding the hooks of the candy canes.

Make 14 cups of plain popcorn and place in a large bowl. Sprinkle with salt, if desired.

Mix 1 1/4 cups granulated sugar, 1 1/4 cups brown sugar, 1/2 cup honey and 2/3 cup water in a sauce pan. Stir to dissolve sugar and then add 1 tbsp. butter. Heat and stir over medium heat until the mixture is 240 degrees. Remove from the burner and pour the sugar sauce over the popcorn. Stir the popcorn well and then grease your hands.

Take a handful of glazed popcorn and shape it around the straight part of a large candy cane. Place on a baking sheet to cool and repeat to use all of the popcorn. Wrap the candy cane balls with plastic wrap when cool.

Tags: brown sugar, cups brown, cups brown sugar, from burner, heat until, medium heat

Operate A Chocolate Fountain

A chocolate fountain usually ends up being a party centerpiece.

Chocolate fountains are a dramatic, eye-catching and delicious addition to any wedding, Bar Mitzvah, birthday party or any other function. They're shaped like a wedding cake with several metal tiers connected to a tower base. Warmed chocolate is moved up the tower and cascades over the tiers, with the motor allowing chocolate that's flowed down to be drawn up over and over again. Guests dip small dessert morsels in the warm chocolate. A chocolate fountain is an impressive and exciting variation on an ordinary chocolate fondue, and can be great fun for your guests.

Instructions

1. Rent, purchase or borrow a chocolate fountain. It's often easier to rent a fountain, since you may not think you'll use one enough to justify buying one; many party supply stores offer them for rent. If you choose to buy one, they're available at most home goods stores and usually priced from $35 on up, depending on the size you choose. And, don't forget to ask around to see if you can borrow a fountain from someone who owns one; you might be surprised to learn that one or more of your friends are chocolate fountain owners.

2. Get the chocolate fountain set up. There usually are five separate pieces: a base, a tower and three metal tiers. The parts are not difficult to assemble, but be sure to read the directions before you get started.

3. Melt the chocolate for the fountain in your microwave or a double boiler over the stove. It's very important that you use couverture chocolate rather than ordinary chocolate. Couverture chocolate has a much higher percentage of cocoa fat or vegetable oil (usually between 33% and 44%) than ordinary chocolate, so it will flow properly when warmed. This chocolate is used to coat truffles, hence the name "couverture" or "covering." You can usually find it at specialty baking stores.

4. Set up the fountain in a well-chosen place. Chocolate fountains tend to work best inside; they need to be on a level surface and close to a power source. If your party is outside, try setting it up near the side of a building or under a canopy to shield it from wind, which will affect the temperature of the chocolate. You'll also need to watch that it doesn't attract too many insects.

5. Pour the melted chocolate into the base of the fountain after you've turned the fountain's heat switch to "on." Fill it almost to the top rim, then turn on the motor (usually a second switch) to start the process of moving the chocolate up the tower and down over the tiers. Some fountain directions suggest that you briefly turn the motor off and then on again a few times to remove air and make the chocolate flow smoother.

6. Chocolate-dipped strawberries are sure to delight party guests.

Prepare the food items that will be dipped in the chocolate fountain. Non-crumbly items are best, since cake or pretzel crumbs dropped into the chocolate will block the flow of the fountain and clog the motor. Good ideas for dipping foods include fruit such as strawberries and pineapple, marshmallows, and non-crumbly cookies.

Tags: chocolate fountain, ordinary chocolate, Chocolate fountains, chocolate will, metal tiers

Where Does Mold Come From

Mold is related to fungi and comes from microscopic spores that live everywhere outside. Molds are a natural occurrence and play an important role in soil fertilization and decomposition. Mold spores are usually carried inside the home on the wind, by pets or on articles of clothing. The mold spores themselves are usually not a problem unless the environment is conducive to mold growth.

Mold-friendly Environments

Mold grows in warm, dark, moist aerobic environments with a good food supply. Molds aren't picky, so any organic material--wood, plaster, dirt--will do. Bathrooms are prime breeding grounds for mold because of high moisture and available food supply.

Mold Types

There are more than 100,000 different types of mold, and some are toxic. Cladosporium, aspergillus, mucor, alternaria and penicillium are all common household molds and are not considered toxic.

Toxic Mold

Strachybotrys and memnoniella are both toxic molds and need moist plant matter, like wood, to grow. The mold may appear slimy when wet and have white edges. Contact with large quantities of toxic mold spores makes people seriously ill. If toxic mold is suspected, it should be removed by professionals.

Prevent Mold

The best way to prevent mold is through moisture control. Dehumidifiers and ventilation fans are two ways to control moisture levels. Painting woodwork with antifungal paint will also prevent mold growth.

Kill Mold

Bleach-water is effective in killing mold, and there are also several fungicides on the market that kill mold. However, if the mold infiltration is severe, the infected object may need to be removed to completely remove the mold.

Tags: food supply, mold growth, mold spores

Wine Clubs In Austin Texas

As of 2009, 181 wineries were operating in Texas, resulting in an economic impact of $1.35 billion, according to the Wine Division of the Texas Department of Agriculture. Grapes were first planted in the central region of Texas, where Austin is located, in the 1800s, when European settlers planted cuttings from their homelands. Texas Hill Country, a 14,000-square-mile area to the west of Austin, is home to 22 wineries open for tastings and tours.

University of Texas in Austin Graduate Business Wine Club

The Graduate Business Wine Club was established in 2003 by two McCombs School of Business alumni as a networking opportunity for graduates who also hope to learn about the wine industry. The club sponsors events at wine bars throughout Austin, with members' preferences and a regional focus used in selecting wines for the night. Membership fees range from $45 for an annual single membership to $80 for an annual membership for two.

McCombs School of Business

University of Texas at Austin

1 University Station

Austin, TX 78712

mccombs.utexas.edu/students/gbwc/At_a_Glance.html

Water 2 Wine

Water 2 Wine is an "actual wine-making operation, where all wines are fermented on site." Tastings and wines by the glass are available at the winery for visitors, and customers can bottle their own wine in batches of 28 to 30 bottles and create custom labels. Wine club memberships with Water 2 Wine include two bottles delivered monthly with tasting notes, a free glass of wine in the store each month, a five percent discount on promotions and case purchases, and one free hour toward store rental fees for events. Memberships are available in prepaid monthly increments of three, six, or twelve months, with prices ranging from $75-$300.

Water 2 Wine

Austin--North Central, Texas

3300 West Anderson Lane, #304

Austin, Texas 78757

(512) 465-9463

water2wine.us/austin/?p=announcements&n=110

Texas Wine of the Month Club

The Texas Wine and Cattle Company sponsors the Texas Wine of the Month Club, which features wines from selected Texas wineries in the $10 to $50 per bottle price range. Membership includes delivery of two bottles per month of a red and white combination or red or white only, according to the customer's choice, for $49.95 per month plus shipping and handling fees. Payment terms are one installment for three, six, nine, or twelve months, or a monthly fee with cancellation available at any time.

Texas Wine & Cattle Company, LLC

3801 Kirby Drive #109

Houston, Texas 77098-4100

(713) 725-1703 or (800) 336-9128

texaswineofthemonthclub.com

Tags: Texas Wine, Water Wine, Austin Texas, Business Wine, Business Wine Club, Cattle Company

Make Ham And Julienne Potato Casserole

If you make this recipe from scratch, you will need to julienne raw potatoes on a mandolin or in a food processor. You will probably get better results using a mandolin. Use Velveeta cheese, as it melts evenly. Melt 1 ½ cups Velveeta with ½ cup milk. You will not need any additional liquid, as the potatoes are fresh, as opposed to dried. Pour over ham and potatoes and follow the rest of the recipe below.

Instructions

1. Mix the cheese mix, minus the potatoes, as directed on the box. You can mix it in a large casserole dish. Do not add the potatoes yet. Mix thoroughly, making sure there are no lumps.

2. Cut the ham into 1 ½” squares. You can either remove any fat or leave it on. Instead of adding butter to the ingredients called for on the box, just leave the pork fat in.

3. Add the ham to the liquid mixture in the casserole dish. Spread the ham out evenly.

4. Add the potatoes. Spread the potatoes out evenly, making sure they are completely covered with the liquid mixture.

5. Salt and pepper to taste. Cover the casserole with sliced sharp cheddar cheese. Sprinkle bread crumbs over the top.

6. Bake at 425 degrees Fahrenheit for 45 minutes to one hour. The casserole is done when the potatoes are soft.

Tags: casserole dish, liquid mixture, making sure, will need

Process A Cheese & Pimento Spread

Cheese and pimento spread, which is made by combining cheddar cheese, pimentos, mayonnaise and other seasonings, is generally processed in a food processor. This is because the spread has a thick, creamy texture that can be difficult to achieve when mixing by hand. Processing a cheese and pimento spread is a simple task; all you really need to know is the order in which to add the ingredients.

Instructions

1. Fit the large bowl of the food processor with the grating attachment. Slide on the lid, then shred 1 lb. of cheddar cheese into the bowl using the processor.

2. Remove the grating attachment from the food processor and fit the bowl with the chopping blade. Add the mayonnaise, onion or garlic salt and about three dashes of hot sauce to the shredded cheese.

3. Pulse the mixture three to five times. The spread doesn't need to be pureed, but it does need to be thoroughly mixed. The mixture will be orange with pea-sized pieces of cheese scattered throughout.

4. Scrape the mixture off of the sides of the bowl with a rubber spatula and add the drained pimentos to the spread. Process the cheese and pimento spread until completely combined, about 10 to 15 seconds.

5. Store the cheese and pimento spread in the refrigerator until use.

Tags: pimento spread, food processor, bowl with, cheddar cheese, cheese pimento, cheese pimento spread

Food Ideas For A Potluck Party

When deciding what foods to bring to a potluck it is important to consider the time you have for preparation. It is also important to take into account travel time and the setting. Not all foods travel well because of temperature requirements or fragility.

Salads

There are many varieties of salads from which to choose. Cold salads can be prepared ahead of time such as pasta salad, fruit salad, or potato salad and are actually better after resting overnight. If you want to bring a traditional salad made of a variety of vegetables and meats, be sure to keep wet ingredients such as diced tomatoes and dressing separate from the drier ingredients such as sliced peppers and cheese until arriving at the party.

Breads

Breads are a fantastic dish to take to a potluck party because they can be made ahead and easily reheated. Loaves of crusty French bread are great for a more formal party while cornbread or biscuits would be right at home at an outdoor party next to barbecued food or chili. Croissants and dinner rolls go with practically everything and can be made with prepared dough. This makes them ideal for party guests who want to make a contribution to the dinner but don't have much time to prepare a dish.

Desserts

Desserts are another great potluck choice because they can be made ahead and most do not have to be kept hot. Blueberry or peach pie is great for a summer gathering while apple or pecan is more suitable for a fall or winter party. Cakes without icing such as a coffee cake, fruitcake, pound cake, or bundt cake all travel well and go well with most meals. Single-serving desserts such as cookies, brownies, fruit tarts, popovers, and cupcakes are great for a party because they cut down on serving utensils needed. They also make it easier for guests to sample different items.

Electric Cooking Pot Ideas

For a meat or main dish that needs to stay warm, the electric cooking pot, or slow cooker, is perfect. Soups, stews, and chili can all be started earlier in the day and then kept warm at the host's home. Chicken, steak tips, and pork roasts can all be prepared and served as the main dish at the potluck party. It is even possible to make any of the other courses in the pot if they are best served warm.

Tags: because they, because they made, ingredients such, made ahead, main dish, party because

Seal Homemade Jelly

Preserve a bumper crop of strawberries by turning it into jelly.

Glistening homemade jelly is preserved by all the sugar it contains. While it will resist mold, it's not immune to it without a seal. Don't waste your jelly or your time by improperly sealing the jar. Use fresh lids and screw bands for every batch of jelly. The jelly must be hot when processed.

Instructions

1. Sterilize the jelly jars in a water bath for 10 minutes. Remove with tongs and place upside down on a clean towel right before you plan to fill them. Otherwise keep the jars in the hot water. Put the lids and rims in a bowl and pour boiling water over the lids.

2. Fill a large pot with enough water to cover the jelly jars with at least 1 inch of water. Place the canning rack on the bottom of the pot. If you don't have a canning rack use a round cake cooling rack. Bring the pot of water to the boil over high heat.

3. Make the jelly according to your favorite recipe. Take the jelly off the stove and put the pot on a heatproof cutting board on your work station.

4. Turn one jelly jar over and put it into the small bowl to catch any drips. Fill the jelly jar to within 1/4 inch of the top. Wipe off the rim of the jar with a paper towel to remove any jelly that may have landed there. Place the lid on the jar. Screw the rim onto the jar over the lid. Tighten but not as hard as you can.

5. Finish filling and placing the lids and screw tops on all the jars. Using the tongs so you don't burn yourself, place the jars into the pot filled with boiling water. The jars should not touch each other or the sides of the pot. Water should circulate freely around and over each jar.

6. Keep the jars in the boiling water bath for 10 minutes. Remove. You may hear a pop when the jelly is sealing because the lid is forced down by the vacuum caused by the water bath and hot jelly. Test the seal by pressing on the lid when the jelly has cooled. The lid should stay down once pressed. If it pops back up the jelly is not sealed. Put in the refrigerator or use immediately.

Tags: boiling water, water bath, bath minutes, bath minutes Remove, canning rack

Fruit & Vegetable Crafts For Kids

Craft activities built around fruits and vegetables may encourage kids to eat more of them.

Fruits and vegetables often contain lots of fiber, are low in calories and are a quick and healthy snack. Because of this, parents and teachers want to encourage kids to eat plenty of fruits and vegetables. They may not be as appealing as sugary snacks, so art activities may encourage the kids to enjoy eating more fruits and vegetables.

Potato Head

Having kids make vegetable faces might encourage them to eat their vegetables on a regular basis. For this craft, you'll need to cut a potato shape out of brown construction paper. You can let the kids cut out various shapes for other things to decorate his face, such as eyes, a nose, a mouth and even a bow tie or hat. Students will then glue the "decorations" in place. If you want, you could use this craft to reinforce shapes. Just cut out one triangle for the nose and two for a bow tie, an oval for the mouth and black and white circles for the eyes. Direct students to place the items on the potato face by referring to the shapes.

You could also cut out the shapes for this craft using felt. That way, students would be able to use them on a flannel board. For more variety, consider cutting out other faces such as a tomato, cucumber, apple or orange, then cut out various shapes to decorate the face. Keep these in a bag and the kids can use them at the flannel board independently.

Fruit And Vegetable Basket

You can give kids a bowl full of good foods with this craft. On a large sheet of white construction paper, have students draw a simple basket, leaving room for fruits and vegetables. Cut several apples, potatoes and unripened bananas in half lengthwise (for the apple, just cut straight down the middle at the stem). Make sure your bananas are very unripe; otherwise, they may be too soft for students to handle. Students can use a toothpick to "carve" shapes into the apples and potatoes if they want. You can then pour some red, green (for apples), brown (potatoes) and yellow (bananas) paint into separate paper plates. Let students dip their fruits and vegetable into their appropriate paint colors then stamp them onto the paper in the basket to create a full basket of foods. They'll notice that the shape they carved with the toothpick will show up in the center of their fruit or vegetable.

Broccoli Buddy

This friendly-looking broccoli craft might entice kids to eat more green vegetables. You can provide kids with a piece of construction paper or card stock on which they can mount their buddy. Ahead of time, you can cut out several "stalks" (just the straight, firm part--not the florets) for the broccoli. Give each child a stalk, some green pompoms, googly eyes and various colors of construction paper so they can add facial features. The kids glue down the stalks, then glue the pompoms on the top to make the clusters of florets that form the head. Then they add the googly eyes and facial features to a couple of the pompoms. If they want, they could also give him arms and legs with construction paper.

Tags: construction paper, fruits vegetables, this craft, encourage kids, apples potatoes, could also, decorate face

Why Do Bananas Turn Black

Bananas are considered a superfood and one of the most popular breakfast foods in America.

Bananas are a native tropical fruit grown in equatorial regions in Southeast Asia, India as well as the African and South American tropics and subtropics. There are two common cultivars, the sweet banana and the starchy plaintain, which is commonly used as a tropical staple food. Both varieties need to be ripened off the vine to be edible.

Overripeness

Bananas become very mushy when allowed to ripen past light brown, meaning that the starches inside the fruit naturally convert to sugar as they ripen. This is exploited to greater effect with plantains, as many cooks will wait until a plantain is black before peeling it and cooking it, as it will be extremely sweet without being mushy like the less hardy sweet banana varieties.

Mold

In some cases, brown bananas attract microbial fungi called molds that accelerate the decay of the skin of the banana. At this point, the bananas are considered inedible because this implies that the banana is now rotting. If a black banana has a light fuzz on it, it's been blackened by mold.

Chilling Injury

Chilling injury can damage the cell walls of tropical and subtropical plants and fruits that are meant to be stored at moderate temperatures with a certain amount of humidity. For this reason, many fruits, such as bananas, aren't flash frozen for transit to avoid cell damage. Cold temperature damage prematurely blackens banana skins.

Ethelyne Gas

Storing unripened bananas in the refrigerator also activates the hormonal action in the fruit that releases ethylene gas, which ripens fruit. Other fruits are placed in paper bags and bowls with bananas to encourage ripening, as bananas produce more ethylene gas than any other fruit. This is the chemical catalyst for turning a banana from green to yellow to brown to black.

Tags: sweet banana

Make A Birthday Playhouse Cake

The great thing about making a birthday playhouse cake is there are so many different decorating options. You can decorate it like a log cabin, a bounce house or even the house you live in. There is no standard way that a playhouse is supposed to look, so ask the birthday child for input as you decorate. Or, you can use the child's favorite colors and characters and then present it as a surprise.

Instructions

1. Make three 8-by-8-inch sheet cakes that are approximately 4 inches deep. Put them all on cooling racks upside down. Add two drops of green food coloring to 2 cups of vanilla icing and use it to generously ice your cake board.

2. Place one of the cakes on the board, centering it. Ice the top of the cake only with any flavor of icing. Then place a second cake directly on top of it, using the icing to stick the pieces together.

3. Cut the third cake in half diagonally so that you have two triangular cakes. Flip them so that the longest edge is facing down and the 90-degree angle of the triangle is facing up. Frost the top edge of the second cake and place the triangles across it widthwise, one behind the other, to form the house's roof.

4. Center these pieces so that the front of one meets the front edge of the square cakes and the back of the other meets their back edge. Then, move the triangles to the left or right as needed so the roof has the same amount of overhang on each side.

5. Frost the sides, front and back of the cake in the color you'd like the house's paint to be. Then frost the roof with chocolate icing.

6. Decorate the house further however you'd like. One suggestion is to break a Hershey bar in half widthwise and use half of it for the door. Break the other half into the individual rectangles and use them as stepping stones to lead up to the house. Make shingles out of mini pretzels by laying them on the roof with the curved parts facing downward. Finally, draw windows using a frosting bag and tips.

Tags: roof with, second cake

Easy Ways To Crack Black Walnuts

Black walnuts are a delicacy that can be enjoyed both cooked and raw. Black walnuts have a very strong flavor and should be used sparingly in cooking so they don't distract from the rest of your ingredients. Black walnuts are very tough to crack, and extreme measures are sometimes needed to separate the nut meats from the shells.

Nutcracker

One of the simplest methods for cracking a black walnut is to use a strong nutcracker. A nutcracker traditionally consists of two metal rods connected at an angle with a hinge. The nut is placed between the two rods and the rods are squeezed together. The pressure from this simple lever should crack the walnut. If the nutcracker isn't strong enough, the metal rods can bend or break.

Vise

Using a vise, a tool normally used to hold something in place in order to work on it, is an easy way to crack a black walnut if you have one handy. It works on a principle similar to that of the traditional nutcracker, except the two pieces of metal are mounted on a screw and brought together by turning a handle. Turning the handle moves one metal plate toward the other, trapping the walnut and crushing it. However, you must provide some means of catching the walnut as it breaks and falls from the vise. A vise may take more effort than a nutcracker, but is usually much more durable.

Hammer

An old-fashioned hammer or mallet can be a very effective tool for cracking a black walnut. By driving the hammer down onto the walnut, the pressure of the blow combined with the weight of the hammer head will bust the shell and allow you to pull out the meat. Don't use too much force or you will risk crushing the actual nut instead of just cracking the shell. If you choose this method of cracking a walnut, make sure you do it on a hard surface, such as a work bench or a concrete floor, that will not be damaged.

Tags: black walnut, Black walnuts, cracking black, cracking black walnut, metal rods

Fix Runny Pepper Jelly

When you make peppers into jelly, the final product may not set.

Making your own pepper jelly allows you to control its consistency and flavor --- something that you obviously cannot do to the same extent with store-bought pepper jelly. This can be helpful if you know what you're going for and achieve that goal. It can also lead to some difficulties. Your jelly may not set properly, for example, leaving it thin and runny. This is a problem you can fix; you do not need to throw out the runny batch and start anew.

Instructions

1. Allow your pepper jelly to sit for several days if you have just made it. Pepper jelly tends to thicken significantly as it cools and can sometimes take several days or more to set properly, so yours might not even need to be fixed.

2. Combine the sugar, water, lemon juice and powdered pectin in a pot large enough to easily hold all of these ingredients along with the jelly you wish to fix. The amounts listed will thicken 2 qt. of pepper jelly; increase or decrease the amounts of the other ingredients accordingly if you are thickening a different amount of jelly.

3. Bring the sugar mixture to a boil over high heat. Stir constantly until the mixture comes to a boil and then pour in the jelly. Continue stirring the mixture as it returns to a boil. Start timing the mixture as soon as it begins boiling rapidly; remove it from the heat after one minute of boiling.

4. Can the pepper jelly as you did when you originally made it. This time it should thicken properly.

Tags: pepper jelly, pepper jelly, several days, your pepper, your pepper jelly

Make Lobster Stock

Lobster stew, lobster bisque and seafood alfredo all have one thing in common. They all employ the use of lobster stock as a base ingredient. The thick liquid is more substantial than a broth and can be used to flavor and thicken many seafood dishes. Since it uses either the shells or the tails of the lobsters, it's simple to make; you don't even have to give up your entire lobster!

Instructions

Prepare Your Seasonings

1. Cut 1 carrot and 2 stalks of celery into large pieces.

2. Peel and cut a medium-sized onion into quarters.

3. Mince 3 peeled cloves of garlic.

4. Gather the other seasoning ingredients necessary to make lobster stock. You will need 1 tsp. salt, 6 peppercorns, 2 bay leaves and 4 sprigs of fresh parsley.

5. Combine the vegetables and seasoning in a small bowl and set aside.

Make Lobster Stock

6. Pour 4 cups of water, or just enough to cover the lobster tails, in a stock pot.

7. Pour in the vegetables and seasonings and bring the mixture to a slow boil over medium-high heat.

8. Place the lobster tails or lobster shells in the stock pot. You may need to use a rolling pin to break the shells into smaller pieces if they don't fit on the bottom of the pot.

9. Reduce the heat and allow the stock to simmer for 15 minutes. This is about how long it will take for the lobster tails to cook. They will begin to turn pink as they cook.

10. Take the lobster tails out of the stock and put them aside to cool. When they are cool, remove the lobster meat, chop it and set it aside to use in another dish.

11. Turn the heat up to high and simmer the stock until its volume has reduced by about half. Remove it from the burner when there is no longer foamy "scum" rising to the surface.

12. Place a strainer over a large bowl and pour the stock through it. Discard any vegetation and retain the liquid.

13. Use the stock immediately, place it in the refrigerator to use later in the week or freeze it for up to a month.

Tags: lobster tails, lobster stock, lobster tails stock, Make Lobster, tails stock

Diy Easter Cakes

Pastel candy eggs are ideal for this recipe.

Easter is the perfect occasion to create a pretty themed cake. The weather is warming up and many families gather for the special occasion. You can turn simple store-bought cake mix and frosting into a striking Easter confection that kids and adults alike will enjoy. A fluted tube pan and egg-shaped candies are the key to this dessert. With some careful frosting maneuvers, this simple cake will mimic a bird's nest full of eggs.

Instructions

1. Prepare your cake according to package directions. You may use any flavor cake you wish, although chocolate is used most often. Pour the cake batter into a fluted tube or bundt pan. Bake according to package directions. Remove the cake from the pan and allow it to cool completely.

2. Place the cake on a serving platter. Nestle a narrow glass into the center of the cake, bottom side up, so that the cup can serve as the center of the cake's "nest."

3. Frost the top two-thirds of the cake with white vanilla frosting. To make the frosting look like a bird's nest, swirl the frosting upward into peaks using the back of a metal spoon or butter knife. You don't have to frost the cup, but don't fret if some frosting finds its way onto it.

4. Fill the center of the cake with various candy eggs of various color and size. The cup in the center of the cake will support the candy eggs, bringing them level with the top of the cake.

Tags: center cake, candy eggs, according package, according package directions, bird nest, cake will, cake with

Freeze Yams & Sweet Potatoes

Freezing provides long-term sweet-potato storage.

Sweet potatoes, also called yams, aren't true potatoes. These tuberous roots of the flowering sweet-potato vine have rich yellow or orange flesh and a sweet flavor. Homegrown sweet potatoes and yams require 3 weeks' curing in a dry, 55-degree location before they're ready for cooking and freezer storage. Store-bought sweet potatoes are cured before they are sold. These root vegetables freeze well only after they're cooked. The uncooked tubers become mealy and unappetizing if frozen.

Instructions

1. Wash the sweet potatoes in cool water. Scrub the skins lightly with a vegetable brush, removing any soil or dirt from the skins.

2. Cook the sweet potatoes using your preferred method. Bake sweet potatoes for 15 minutes at 400 F, then continue to bake at 375 F until the potatoes are tender yet firm, approximately 30 minutes. Alternatively, boil the sweet potatoes whole for 30 to 40 minutes.

3. Wrap baked sweet potatoes tightly in aluminum foil once they cool. Mash boiled yams with a fork. Mix ascorbic acid with water, according to the package directions, and stir the mixture into the mashed yams to prevent discoloration. Ascorbic acid is available where canning supplies are sold.

4. Place the foil-wrapped sweet potatoes in a freezer-storage bag. Package mashed yams in a freezer-safe storage container.

5. Store the sweet potatoes for up to 10 months in the freezer. Thaw in the refrigerator before reheating the sweet potatoes in the microwave or oven.

Tags: sweet potatoes, before they, mashed yams, sweet potatoes

What Are The Ingredients In The Cabbage Soup Diet

The cabbage soup diet has been around for many years and it is a popular method to loose up to 10 pounds in a relatively short time. There are many varieties of the diet and you can experiment to see which works best for you. Stock up ahead of time and plan your meals in advance to ensure successful completion of this diet plan.

The Soup

The most important component to this diet is the soup. The basic ingredients include green onions, peppers, canned tomatoes, carrots, mushrooms, celery, cabbage, soup mix or bouillon, V8 or other vegetable juice and spices to season. You can alter this recipe in a way that is appealing to you by adding vegetables (except potatoes) or omitting anything you don't like, such as mushrooms. You will need to eat quite a lot of cabbage soup for a week, and many people make a few different batches with different ingredients.

Fruits and Vegetables

Fruits and vegetable are heavily consumed during the first few days of the diet. Stock up on a variety of produce to prevent boredom. The first day of the diet allows only fruit and the soup. Get enough to sustain you through the day. Calories are not counted as part of this diet and that should not be a consideration when choosing fruits. You will eat only vegetables and the soup on the second day. Include both leafy and root vegetables on this day. You may also eat a baked potato on the second day. Day three is a combination of day one and two, but excludes the potato.

Milk and Bananas

Skim milk and bananas are consumed on the fourth day of the cabbage Soup diet. You can have as many bananas as you like on that day along with the soup. You are not allowed to eat any other fruits or vegetables, except the ones already in your soup. If you need more variety of flavors on this day, you may have unsweetened regular or herbal tea.

Meat and Vegetables

Beef and tomatoes should be consumed on the fifth day of following this diet. You can have up to 20 oz. of meat throughout the day as well as your soup. Skinless chicken can be substituted, but beef is preferred. It is also important to drink at least eight glasses of water this day. The next day, you may add all vegetables, excluding potatoes. Fish is also allowed on one of these days, but not both.

Rice and Vegetables

The final day of the cabbage soup diet allows you to have brown rice. You may also eat any vegetables and unsweetened fruit juice on this day. It is important to have the soup during one of your meals. This diet is complete after you have completed the seventh day. You may eat whatever you like afterward, so be sure to have other foods stocked in your kitchen.

Considerations

This diet severely limits your food choices for a week. Therefore, it is advisable to take a multivitamin. It would also be potentially dangerous to anyone with serious health issues such as diabetes. Talk to your doctor before you begin this or any other diet.

Tags: cabbage soup, this diet, cabbage soup diet, diet allows, diet have

Make Samoan Keke Faasaina

Keke Faasaina, a crisp-on-the-outside yet tender-on-the-inside coconut dessert, pairs well with any summer meal. Flour, sugar, butter and eggs combine with coconut milk to create these fluffy and filling dessert cookies. You can serve Keke Faasaina with ice cream, chocolate sauce or even a bowl of fruit. Add cinnamon or powdered sugar as a garnish to liven up the taste of the coconut. Keke Faasaina also makes a tasty breakfast option. This recipe yields about 30 cookies.

Instructions

1. Preheat oven to 475 degrees F.

2. Melt butter and set aside in a large bowl.

3. Pour flour and sugar into the large bowl.

4. Add baking powder and eggs to the bowl and use a wooden spoon to combine the ingredients.

5. Pour coconut milk and vanilla to the bowl, stirring as you go. Then add coconut shavings.

6. Form dough into walnut-sized balls by rolling the mixture in your palms.

7. Place the balls on a greased baking sheet.

8. Bake the cookies for 12 minutes or until completely browned.

9. Garnish the cookies with cinnamon and powdered sugar to taste before serving.

Tags: Keke Faasaina, cinnamon powdered, cinnamon powdered sugar, coconut milk, large bowl, powdered sugar

Make Chicle

Natural chicle is not used by many American chewing gum brands.

You can make pure chicle from the fruit of the Manilkara zapota tree. Around the world the tree and its fruits have many different common names like sapodilla, naseberry, zapote and chicozapote. Chicle is a sticky gum base that is often used as flavoring in natural chewing gums. Sap can be squeezed from sapotes or naseberries which are the fruit of the tree. The white sap thickens to a sugary pliable paste as moisture evaporates. Experience sweet all-natural chicle chewing gum without any other adulteration.

Instructions

1. Score the base of the soft ripe fruit with an ½-inch-deep cross pattern. Use a clean knife.

2. Squeeze the white liquid sap from the fruit into a shallow dish until you have about 1 tbsp.

3. Stir the chicle sap in a slow circular pattern with a toothpick. Lift the toothpick from the sap and watch how it stretches to gauge progress. Continue stirring until the sap forms a sticky ball at the tip of the toothpick.

Tags: from fruit

Where Did Zucchini Come From

Where Did Zucchini Come From?

All squashes, including zucchini, originated in the Americas. Archaeologists have found evidence of zucchini in Mexico as early as 7000 BC. Ancient Central Americans ate a diet rich in corn, beans and squash, a combination known today as "the three sisters." The zucchini itself is actually the immature fruit of the cucurbita pepo plant.

Explorers

When European explorers conquered the region in the 1500s, they brought back exotic foods from the New World, including zucchini.

Names

In Italy, zucchini became known as zucchino. The French and English name is courgette.

Colonial America

The American colonists developed the word "squash" from several Native American terms meaning "something eaten raw."

Famous Ties

George Washington and Thomas Jefferson were avid horticulturalists who grew many varieties of squash.

Related Plant

The cocozelle, a relative of the zucchini, was developed in Italy and is smaller and striped.

Hybrids

New zucchini hybrids are being developed today, including some crossed with the fluted patty pan squash.

Tags: Come From, including zucchini, Where Zucchini, Where Zucchini Come, Zucchini Come, Zucchini Come From

Pizza Places In Philadelphia

South Philadelphia is known for its Italian heritage, but good pizzerias aren't limited to just that neighborhood. From Tacconelli's in North Philadelphia to Slice in South Philadelphia, delicious pizza pies can be found throughout the city.

Tacconelli's Pizzeria

Pizza aficionados are quite willing to make the hike to Kensington for a thin-crust, brick-oven pie at Tacconelli's Pizzeria. Although its pies are pricier than those at most pizzerias, the place is so popular that it advises people to call ahead and reserve dough for their orders.

Pietro's Coal Oven Pizza

With two locations in Philadelphia---on South Street and in Rittenhouse Square---Pietro's Coal Oven Pizza offers family-style dining with a diverse menu of Italian favorites. For your pizza, you can choose from a long list of fresh ingredients, including handmade mozzarella.

By George

By George's central location in the Reading Terminal Market is one reason it's popular with the lunchtime crowd. Enjoy a slice straight out of the brick oven, or buy the dough, sauce, cheese and other ingredients it sells and try making a pie at home.

Rustica

When you have the munchies after a night of drinking at the Standard Tap in Philly's Northern Liberties section, head next door to Rustica, a tiny place that's worth the lack of elbow room. Garlic lovers must try the white pie with roasted garlic and tomatoes.

Slice

In South Philadelphia, Slice is a friendly neighborhood BYO that offers what might be the biggest slices of all of the city's pizzerias. The Margherita pies, with fresh mozzarella and fresh basil, are definitely worth trying.

Tags: South Philadelphia, Coal Oven, Coal Oven Pizza, Oven Pizza, Philadelphia Slice, Slice South, Slice South Philadelphia

Reheat Tuscani Pastas

Reheated pasta tastes good if it's not too mushy.

Pizza Hut is no longer just a pizza house. These days they deliver pasta dishes along with their signature pies directly to your home. You also have the option of dining in or ordering the pasta for pick up. The Tuscani pastas come in two varieties: Meaty Marinara and Creamy Chicken Alfredo. When delivered, the pasta comes in the aluminum pan in which it's baked. If you have Tuscani pasta leftovers, reheat them for an enjoyable meal the next day.

Instructions

1. Remove the pasta from its aluminum container.

2. Place the pasta in a oven-safe pan or bowl. The larger the surface area of the pan, the better.

3. Spread the pasta out to form a thin layer. Thinning the layer will allow for maximum crispness on both the bottom and top of the food.

4. Bake the pasta uncovered in an oven at 350 degrees for approximately 10 to 15 minutes. The thinner your layer, the less time it will take to reheat.

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Order Sweet Potato Pie

Order sweet potato pie as a delicious main or side dish.

Many people associate sweet potato pies with Thanksgiving, but you can order sweet potato pie as a main course or a side dish throughout the year. In addition to vitamins A and C present in sweet potatoes, sweet potatoes also include iron and calcium. The method of making sweet potato pie, boiling sweet potatoes and mixing the mashed sweet potatoes with oil and eggs (together with spices and other ingredients), brings out the best that sweet potatoes have to offer nutritionally. Internet-based pie services allow you to order a sweet potato pie anytime throughout the year.

Instructions

1. Order a sweet potato pie that you can assemble in your own home. Henry's Deli Carry Out in Washington, D.C. allows you to order a sweet potato pie-making kit which includes pre-made ready-to-fill pie pastries and ready-to-pour pie fillings for two pies. As of 2011, the cost of the kit stands at $27, plus shipping and handling.

2. Order a delicious sweet potato pie for special events, such as birthdays, parties and family events. Mommie Helen's Bakery uses a buttery crust for her sweet potato pie and a filling with vanilla and secret spices. Each 10-inch pie serves eight to 10 people and costs $26, as of January 2011. Mr Tod's Pie Factory will ship you delicious mini sweet potato pies in boxes of 10 pies for $40.

3. Order a healthy sweet potato pie that has a low fat content at a restaurant. You can order a delicious sweet potato pie that uses vegetable oil instead of trans fat or butter which can clog arteries and raise the total serum cholesterol in your blood. You may also look for a sweet potato pie whose recipe uses fewer eggs or an egg substitute in the pie, or that uses less sugar and reduced fat milk or a milk substitute, yet produces a tasty sweet potato pie. Some sweet potato pies have no crust which reduces the pie's fat and carbohydrates, while other bakers make the crust with whole wheat flour and vegetable oil, a healthy alternative to white flour and margarine.

4. Try a sweet potato pie with a whipped topping as a wonderful dessert. You can order a sweet potato pie with whipped egg whites and a bit of sugar which creates an attractive sweet potato pie dessert. Dessert sweet potato pies often have a bit more honey or brown sugar added to the sweet potato mix. You may also order a pie with a whipped cream topping that includes a bit of cinnamon and nutmeg to produce a richer topping on the sweet potato pie. You may wish to order a sweet potato pie with a dash of liqueur or bourbon which gives an added flavor boost to the dessert pie.

5. Request a savory sweet potato pie as a side dish to a meat, chicken or turkey course. You can order a savory sweet potato pie that does not have any added sugar but includes various herbs and seasonings in addition to chunks of bacon and other meats and vegetables. Order the savory sweet potato pie as an accompaniment to the main course or as a main dish in itself.

Tags: sweet potato, sweet potato, sweet potatoes, order sweet potato, potato pies, potato that, sweet potato pies

Latin American Food

Thanks to the close geographical proximity of the United States to many of the Latin American countries of the world, Latin American cuisine has been rapidly gaining in popularity with Americans. From the abundance of taco stands in Houston to the Cuban diners serving roasted pork and fried plantains in Miami, Latin American food has become a staple of the American diet and continues to rise in popularity as the American palette evolves. As one of the most diverse cuisines on Earth, Latin American food is best known for its labor intensive preparation methods and its full range of bold flavors.

History

The history of Latin American food is as complex and unique as the cuisine itself. As immigrants came to the United States from the surrounding Latin American countries, their cuisine came with them. Puerto Rican cuisine took a stronghold in places such as New York City and Chicago. Cuban cuisine rose to prominence in Miami and South Florida shortly after the Los Marielitos influx. The Cubans brought their love for strong coffee and pork with them to Miami, and the cuisine escalated in popularity throughout the 1980s and 1990s. Mexican cuisine has been a part of Texas and the Southwest for as long as those areas have been settled. Commercialized versions of classic Mexican peasant food can be found in nearly every corner of the country.

Features

Latin American food is known for its bold, sometimes spicy flavor. While the preparation methods and distinct flavors vary depending on the indigenous area, most Latin American food revolves around one of the three major proteins: pork, beef and chicken. In Cuba, pork is featured in many signature dishes. In Argentina, one of the largest cattle-producing nations in the world, beef is featured prominently. Flavor profiles can range from mildly spicy, in dishes featuring chiles such as the popular banana pepper, to the mouth-burning heat of the habanero peppers featured in some Mexican dishes.

Misconceptions

Unfortunately, many people in the United States associate Latin American food with the versions of the classic dishes they receive in corporate American restaurants. It is possible to find chicken quesadillas on almost every major corporate chain restaurant menu, but that does not mean you are receiving an authentic version. As a result, many Americans feel they have been overexposed to Latin American food and neglect more authentic options in local restaurants. To have an enjoyable Latin American food experience, diners should seek out restaurants that offer authentic dishes prepared in the traditional manner.

Benefits

If you're considering serving Latin American food at an upcoming party or are considering hosting an event at a Latin American themed restaurant, you have made a good decision. Next to Italian, Latin American is the most popular ethnic cuisine in the United States. Because of the vast variety in the cuisine, people typically do not have a difficult time finding a suitable menu item at a Latin American restaurant. In addition to the way Latin American food lends itself to parties and events, many Latin American dishes are low in fat and carbohydrates, making it healthful as well.

Warning

It is not uncommon for amateur restaurateur profiteers to take advantage of the Latin American food craze and open up unprofessional, often unsanitary restaurants. Always be sure to fully research prospective restaurants before dining. If you notice the dining area is unsanitary upon arrival, it is usually safe to assume they don't take care of the kitchen either. This is a particular problem with Latin American restaurants because of the sheer popularity of the cuisine and the money-making potential in the eyes of amateur restaurant owners.

Tags: Latin American, Latin American food, American food, American food, United States

Buy Ingredients For Homemade Alfredo Sauce

Alfredo sauce is a rich, creamy pasta sauce that can be made at home with little difficulty. With a sauce this decadent, choosing the right ingredients is important. Here's find and buy the best ingredients to make a delicious homemade Alfredo sauce.

Instructions

1. Visit your local grocery store and purchase the olive oil, nutmeg (if desired), salt and ground black pepper. If you have a pepper mill, you can purchase whole peppercorns and grind them as you prepare the sauce. You can also substitute white pepper to give the Alfredo sauce a milder flavor.

2. Choose your parsley. Dried parsley, which is available in the spice aisle, is fine for this dish, but fresh parsley will work as well. This is available in the produce section and comes in both flat leaf and Italian, or curly, varieties.

3. Locate the butter and heavy cream in the store's refrigerated section. For each pound of pasta, you will need about a quart of heavy cream.

4. Select your cheese. Grated Romano cheese produces a milder flavor in the alfredo sauce, but you can use Parmesan cheese as well. Using Parmesan cheese produces a sweeter, more pronounced flavor. Parmesan cheese is available in grated or shredded in the store's refrigerated section.

Tags: Parmesan cheese, Alfredo sauce, cheese produces, heavy cream, milder flavor, refrigerated section

Pan Sear Fish

Pan-seared fish is tender and delicious.

Pan searing is a technique that puts color and a caramelized crisp texture to the outside of a piece of fish while leaving the inside flaky and tender. It also seals the outsides of the fish, keeping the moisture inside so the fish doesn't dry out. This technique works for any kind of firm-fleshed fish.

Instructions

1. Cut your fish fillet into 6-oz. portions. Use needle nose pliers to remove any small bones. Liberally salt each of the fillets.

2. Pour 2 tbsp. of peanut oil in the frying pan and bring to the highest possible heat without smoking. Use peanut oil, rather than olive oil, because it has a higher smoking point.

3. Add the fish fillets skin-side down to the hot oil, very carefully. Lay the edge of the fish nearest you down first so that any oil splashes will move away from you.

4. Cook the skin side of the fish for 5 minutes, or until crisp and brown. Carefully flip the fish and sear the other side for 5 minutes or until the fish is cooked through.

Tags: minutes until

Healthy Thanksgiving Snacks For Kids

Let kids enjoy Thanksgiving by making some of their own snacks.

Thanksgiving wouldn't be complete without plenty of flavor: pies, turkey, seasonal root veggies like potatoes and sweet potatoes and cranberries sweep in for the annual food-centered holiday. Provide some of those crave-worthy seasonal favorites with an appetizing twist for kids. These nutritious, light and colorful snacks can be served in small cups and bowls to keep the calorie count appropriate for a snack-size portion.

Pumpkin Pie Pudding

Joy Bauer, "America's favorite nutritionist," suggests a pumpkin pie pudding for a low calorie, high protein, high vitamin A snack. To make creamy pumpkin pie pudding, combine 6-oz. of non-fat vanilla yogurt with 1/2 cup canned 100 percent pumpkin puree and a few dashes of cinnamon. Freezing the yogurt beforehand can turn the creation into a treat more like ice cream, making it even more refreshing.

Spiced Sweet Potatoes

Mashed sweet potatoes have plenty of Vitamin A, C and calcium while their flavor often makes them a favorite with kids. Cinnamon, nutmeg and cloves can be added for some spices similar to pumpkin pie to warm up any chilly November day. Melting a small dollop of butter, trans fat-free margarine or fat-free sour cream complements the flavors.

Apple-Cranberry Pie Substitute

Homemade apple-cranberry sauce mixes the tartness of cranberries with a childhood favorite. Turn the snack into an alternative for apple pie by replacing a fat-laden crust with a sprinkle of graham cracker pie crumbs for crunch and texture. Any kind of apple is great for applesauce. Simmer 3 to 4 lbs. of cubed apples, 1 1/2 cup cranberries, 1 cup water, 2 tbsp. lemon juice, 1/2 tsp. salt, 1/2 tsp. ground cinnamon and an equal mixture of brown and white sugar to taste. Bring to a boil and then simmer covered on low for 20 to 30 minutes. Serve steaming dishes of applesauce with a dollop of frozen yogurt or whipped topping.

Sweet Potato Chips

Traditional potato chips may be salty and delicious...but they are also fried. Make your own seasonal version by slicing sweet potatoes evenly and thinly. Spray lightly with cooking spray and sprinkle with coarse sea salt and lime. Bake at 400 degrees for a little over 20 minutes, until the edges are crispy.

Turkey Roll-Ups

Turkey leftovers often surround Thanksgiving day celebrations. Enlist the kids to help eat them up with turkey roll-ups. Mix an 8-oz. package of cream cheese with 1/2 cup reduced fat mayo and 1/4 tsp. each of dried basil, dried oregano, dill weed and garlic powder. Spread a small amount on a warmed flour tortilla, and sprinkle shredded turkey on top. Include lettuce or onion if desired before rolling the wrap and cutting it into bite-size pieces.

Tags: sweet potatoes, pumpkin pudding

Eat Raw Vegetables

Raw food diets are part of a growing health trend. Consuming vegetables in their natural raw state has proven to be helpful with weight loss and in balancing nutrition needs with a lot of taste. Raw vegetables can be excellent for every meal and even snacks. Here are some suggestions on enjoy raw vegetables all through the day.

Instructions

1. Choose only the freshest raw vegetables. Leafy greens should be crisp, while root vegetables should be firm and free of any bruises or soft spots. In some cases, vegetables that are past their prime mean less nutritional value as well as less taste.

2. Wash the vegetables thoroughly. This is true even for organic vegetables. The point of eating raw is to get the best nature has to offer, but that does not include consuming any fertilizers and pesticides, even if they are composed of natural ingredients.

3. Use colors to create a visually appealing meal or snack. Strips of red, yellow, and green bell peppers mixed with sliced carrots, radish rosettes and tasty chick peas makes a great presentation, tastes great and is loaded with nutrition.

4. Try chilling vegetables. Many people find that even vegetables they normally prefer cooked have an excellent flavor when served cold.

5. Use fresh herbs to add another layer of flavor. Fresh herbs such as rosemary, dill weed, and sage can add a lot to raw vegetables, and also helps to cut down on salt intake.

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Make A Rainbow Salad

Rainbow salad is a refreshing, chilled salad perfect for a hot summer day. This recipe if fun and easy make. Children love to help make and eat this salad it. The salad takes little preparation and keeps in the refrigerator for up to six days.

Instructions

1. Dissolve the lime gelatin in 1 cup of hot water.

2. Stir in 1 cup of cold water.

3. Drain the pineapple and mix it with the gelatin.

4. Pour the mix into a bowl and place it in the refrigerator until congealed.

5. Mix 1 cup of hot water and the orange gelatin.

6. Add 1 cup of cold water.

7. Blend in the rest of the pineapple.

8. Pour it in a bowl and chill until slightly congealed.

9. Combine the cream cheese and mayonnaise and stir until smooth.

10. Blend the nuts and celery into the cream cheese mixture.

11. Spread the mix over the lime gelatin.

12. Pour the orange gelatin over the top.

13. Place the rainbow salad in the refrigerator and chill overnight.

14. Remove the salad from the refrigerator and spoon into bowls or small cups

15. Spoon whipped topping on the top and serve.

Tags: cold water, cream cheese, gelatin Pour, lime gelatin, orange gelatin

Low Calorie Meals & Snacks

Berries are a sweet low-calorie treat.

Eating well is an important part of feeling great. Watch your calorie intake to control weight gain and activate weight loss. A well-rounded diet can include low-calorie snacks and meals to boost your metabolism. And with a little planning, eating healthy can also mean eating delicious foods.

Breakfast

Breakfast is most certainly the most important meal of the day. Skipping it means putting your body into starvation mode, which triggers it to store fat like crazy when you do finally eat. Eat a breakfast high in protein for maximum energy. These ideas are about 300 calories each, but remember to do the math for yourself based on the ingredients you choose.

A granola berry parfait is an easy breakfast treat to throw together. Choose your favorite granola mix or crumbled bar, and mix with low-fat yogurt and mixed frozen berries (thawed).

For a protein-packed breakfast, enjoy an egg sandwich. Cook one scrambled egg in a pan sprayed with cooking spray. Put egg and one slice of warmed Canadian bacon on one toasted whole-grain English muffin. Enjoy with a piece of fresh fruit.

Lunch

These lunch ideas weigh in at about 400 calories each. Treat yourself to a delightful midday break with a scrumptious lunch.

Dieting doesn't mean giving up your favorite foods; just modify them. A low-calorie BLT needs two slices of toasted whole-grain bread, four slices of cooked turkey bacon, two tomato slices, two leaves of romaine lettuce and one tablespoon light mayo. Enjoy with a piece of fresh fruit.

Eat a premium grilled cheese sandwich with some tasty extras. Start with two slices of whole-grain bread, one slice cheddar cheese, two ounces of sliced turkey and one tomato slice. Assemble sandwich and grill in a pan using cooking spray in place of butter. Serve with a half cup of veggies and low-fat ranch dressing.

Dinner

Get adventurous with your dinnertime. Each of these low-calorie dinner ideas is only about 500 calories.

Enjoy a quesadilla with delicious fresh veggies. Saute one cup of finely chopped zucchini and a half-cup of canned black beans (drained and rinsed) in two teaspoons olive oil. Season with one teaspoon cumin. Spray one side of a whole-wheat tortilla with cooking spray and top with veggie mixture and an eighth-cup of shredded cheddar cheese. Press second tortilla on top. Brown quesadilla in pan until cheese is melted.

This low-calorie pizza will satisfy your cravings. Top one slice of whole-wheat pita with one-fourth cup of spaghetti sauce, a half-cup of baby spinach, eight slices of turkey pepperoni and one-third cup of low-fat mozzarella cheese. Broil in the oven for three to five minutes.

Snacks

Snacking is important to keep your metabolism kicking all day long. A handful of whole almonds gives you a protein boost to energize your body. Feed your sweet tooth with one small box of raisins or a bag full of sliced fruit (apples, oranges, grapes etc.). Cheese lovers can snack on a wedge of babybel light cheese (each wedge is only 50 calories). Or crunch on some fat-free microwave popcorn to feed salt cravings.

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Make Bucatini

Bucatini is a type of pasta that looks much like very thick spaghetti noodles. Bucatini is hollow and is recommended in many Italian dishes. There are many stores that carry this lovely noodle, but it can also be made at home with the correct tools. Bucatini is best used with hearty, thick sauces because of the noodle's density and strength. The most popular sauce in Italy to be served with this noodle is simply fresh butter and a variety of herbs.

Instructions

1. Put two boxes of Bucatini noodles into the pot, and then fill with enough water to barely cover the noodles. Place the pot on the stove on high heat. Stir the noodles constantly. Allow the water to come to a rolling boil before removing from heat. A rolling boil is achieved when the bubbles from the bottom of the pan are constantly breaking the surface of the water.

2. Remove the pot from the oven and place the lid on top for three minutes. During this time, place the sieve in the sink. Remove the pot's lid and pour the noodles into the sieve. This will remove any water from the noodles and readies them for use.

3. Rinse the noodles under cold water to stop the cooking process. If you wish for your noodles to be softer than al dente, it is recommended that warm water be used instead.

4. Add 1 cup of butter and 2 tablespoons of chives into the microwave-safe bowl and place in the microwave for 30 seconds. Stir the mixture together when removed from the microwave, and pour over the noodles in the sieve. This allows the additional butter to run out of the bottom and not sit on the noodles, which would create a higher-calorie meal.

5. Use the tongs to grab the noodles from the sieve and arrange delicately on the serving platter. For added flavor, you can salt and pepper to taste or add a few pinches of chives on the top of the dish before serving.

Tags: noodles into, rolling boil, sieve This

Make Your Own Stove Top Macaroni And Cheese

Macaroni and cheese is usually a favorite among children.

Macaroni and cheese is one of the great American comfort foods. Warm and creamy, with the sharp taste of creamy cheese, stovetop macaroni and cheese feeds the body and soul. A cream sauce prepared with melted cheddar cheese mixes with elbow macaroni, creating a filling, tasty one-pot dinner. For variation, a variety of different cheeses, such as American, can substitute for all or part of the cheddar cheese.

Instructions

1. Bring a large pot of salted water to a boil on the stove. Add 1 pound elbow macaroni and cook according to the package directions. Drain the macaroni and leave it in the strainer.

2. Melt 1/2 cup (one stick) of butter in a medium sauce pan over medium-low heat. Grate a pound of sharp cheddar cheese while the butter is melting.

3. Add 1/4 cup all-purpose flour to the butter in the pan. Stirring constantly, allow the flour to thicken the butter, about five minutes.

4. Add one pound sharp cheddar cheese to the butter, and allow it to melt, approximately five minutes.

5. Add 1 cup of milk and stir to mix. Add 3 cups of milk, 1/2 tsp. salt, 1/4 tsp. pepper and a dash of hot sauce, then stir to mix well. You should have a creamy mixture in the pan.

6. Pour the macaroni back into the large pot, on the stove, and put the heat on low. Pour the cheese sauce over the top and mix it in well with the macaroni. Allow to heat up on low for about two minutes, then serve.

Tags: cheddar cheese, elbow macaroni, five minutes, pound sharp, pound sharp cheddar

Pico Flash Games

Pico games are online games, controlled using the mouse and keyboard.

The "Pico" series is a compendium of online games which are built using Adobe Flash animation. The series was created by Tom Fulp, proprietor of newgrounds.com, a large repository of Flash games, and gained widespread popularity for its irreverant, scatological humor and cartoonish violence. The series also stirred some controversy, with its detractors claiming that although the games are intended for adults, they may also appeal to children.

Pico's School

Pico's School was the first game in the Pico series. The player controls Pico, an ordinary high school student who becomes involved in a battle to save his school from a gang of disgruntled students loosely modeled on the notorious Columbine High School "Trenchcoat Mafia." The game is a mix of "point-and-click" strategy (wherein the player directs his character by clicking on certain key items on the screen) and traditional "shoot-em-up" action.

Pico vs. Uberkids

This second game in the Pico series is a direct sequel to Pico's School. The player must again control Pico, as well as his two friends Nene and Darnell. The three characters must battle against the Uberkids, cloned students genetically engineered for mental and physical superiority, who have been brought into the school to replace the enemy students killed by Pico in the first installment. There is much less graphic violence in this episode. However, there are still adult themes present. Each character controlled by the player must engage the Uberkids in several games of "Rock, Paper, Scissors" and the losing character must then play one round of Russian Roulette. The object is to ensure all your players win enough games to stay alive until the end.

Pico vs Bear

In "Pico vs Bear," Pico is called upon to rescue some fellow high school students who have been taken hostage by a giant bear. The game parodies the popular children's TV series "Bear in the Big Blue House," and features several parodic versions of characters from that series, all of whom are in league with the bear. The player must fight his way past each of these characters and rescue the hostages. This game is a mix of traditional "shoot-em-up" and puzzle platformer formats, as the player must collect items and combine them in order to escape different situations and defeat certain enemies.

Pico Fan Tributes

As well as the above three canonical Pico games, there are dozens of Pico-inspired games created by amateur Flash designers aiming to pay homage to the character's popularity and cult appeal. Examples include "Resident Pico," a loose parody of popular Capcom game "Resident Evil" in which the player must battle an endless onslaught of zombies, and "Pico Unloaded," wherein Pico must fight even more genetically engineered Uberkids.

Tags: player must, Pico School, Pico series, Bear Pico, game Pico, game Pico series, genetically engineered

Make Amish Pudding

Amish pudding is a delightful dessert dish. This simple recipe is ideal for throwing a dessert together for a potluck at work or making an after-dinner treat for family. The Amish population in southern Ohio sells Amish pudding, along with many varieties of breads and cheeses at local markets. While they make all recipe components from scratch, a modern cook can take a few shortcuts and still create a delicious dessert.

Instructions

Make Amish Pudding

1. Pour the pudding mix into a mixing bowl. Mix the instant pudding as directed on the package instructions. Use the appropriate amount of milk as indicated by the package instructions.

2. Cover the bottom of the glass baking dish with a layer of bread. Spread the pudding approximately one inch thick on top of the bread.

3. Spread the whipped cream approximately one-half of an inch thick on top of the pudding with a spatula.

4. Place another layer of bread, whipped cream and pudding into the dish, filling it to the rim with ingredients.

5. Put the baking dish in the refrigerator for 30 minutes and then serve.

Tags: Amish Pudding, baking dish, bread Spread, inch thick, layer bread

Serve Dessert Wine At Thanksgiving

No Thanksgiving feast is complete without dessert. A "digestif," or after-dinner libation, is a great ending to the holiday meal. While brandy and cognac are classic after-dinner drinks, many hosts are starting to serve dessert wine at Thanksgiving. There are many varieties of dessert wines that make wonderful options for pumpkin pie or other sweet treats.

Instructions

1. Plan your dinner menu first. If you serve wine with dinner, you may want different qualities in dessert wines. For example, if you have headier reds with turkey and all the trimmings, you might want a light, sweet white wine after the meal. Good choices of light, sweet whites include Viogonier, Muscat Canelli, Moscato, Moscato d'Asti, Sauvignon Blanc, Semillon and late-harvest Gewurztraminer or Riesling. If you are serving dense and sugary desserts, you might choose instead a heady, sweet vintage like Vino Santo or Port.

2. Decide on dessert. Once you know what you are serving, you can choose the wine or wines. The rule of thumb is to pair desserts with wines that are more sweet and intense than the desserts themselves.

3. Pick a wine that goes with pumpkin pie. While this classic dessert is a beloved Thanksgiving tradition, its sweet and savory taste creates something of a challenge when deciding on a dessert wine to accompany it. One option is aged Oloroso or cream sherry. Sherry's sweetness and warmth offset the spiciness of cinnamon, clove and nutmeg. The more acidic and nutty Vino Santo also stands up to pumpkin pie spices while contrasting nicely with the pie's rich creaminess. Another good choice is Moscatall's summer fruit sweetness, which is not overly cloying. If you want to create a striking contrast, chill a dry Tokaji for fresh, tart apple and citrus tones that balance the pie's sweet, creamy character.

4. Find wines to compliment other desserts. Cheesecake and pecan pie pair well with the intense sweet nuttiness of Hungarian Tokaji-Aszus. Likewise, the nutty richness of tawny port is a great choice for a decadent dessert. Vintage ports and port-style dessert wines are also excellent with chocolate. Spicy late-harvest Gewurztraminer, fruity late-harvest Riesling or mellow ruby ports can be delicious beside the cinnamon and ginger of fruit pies or cobblers.

5. Ask a wine proprietor for recommendations if you are unsure what varietals will best compliment your dessert choices. For example, some lighter, sweeter wines like Riesling and Sauvignon Blanc are also table wines; these may not pair as well with desserts. However, other late-harvest Rieslings are a great accompaniment for sweets. If you plan to serve a light white wine with dessert, be sure you choose a bottle that will not taste too sharp or too sour next to a very sugary dessert.

6. Chill glasses ahead of time if you are chilling the dessert wine.

7. Pour two ounces of dessert wine into each glass and serve with dessert.

Tags: dessert wine, dessert wines, late-harvest Gewurztraminer, light sweet, pair well