Make Hard Pretzels

Hard pretzels may seem like an item you can only purchase in plastic bags from the snack aisle, but you can make them at home with a yeast-based dough. Homemade pretzels tend to have a softer texture, but if you alter the cooking technique, the dough will become crunchy without being burnt. It may be more effort to make your own hard pretzels, but you'll eliminate the artificial preservatives you'd get from processed pretzels and you can control the sodium amounts.

Instructions

1. Pour 1-3/4 cups water into a small saucepan on your stovetop and position a thermometer into the water. Set the temperature to "high" and heat the water until it reaches approximately 110 degrees F. Transfer the water into a large mixing bowl, then add 2 tsp. of salt and 1 tbsp. of granulated sugar.

2. Stir the ingredients together, then add 1/4 oz. of active dry yeast directly on top of the mixture without stirring it in. Let the yeast sit undisturbed for about five minutes or until it starts to bubble.

3. Insert the dough hook attachments into an electric mixer and position the mixer into the yeast mixture. Turn the mixer to "low" and slowly pour in 4 cups of flour and mix until the flour is evenly distributed throughout the mixture. Increase the speed to "medium" and mix for five minutes or until the dough is soft and pliable.

4. Pour 1/4 cup of olive or vegetable oil into a second large mixing bowl and use your hands to spread the oil evenly across the bottom and sides of the bowl. Transfer the dough into the oiled bowl, then drape plastic wrap across the top. Let the dough sit for about one hour or until it rises to twice its original size.

5. Spread a thin layer of olive or vegetable oil onto a cutting board and place the dough onto it. Separate the dough into about 35 to 40 equal portions, then use a rolling pin to flatten each piece to about 14 inches long. Set your oven to 350 degrees Fahrenheit.

6. Place a large roasting pan (or pot large enough to fit the pretzel sticks) onto your stovetop and add about 3 to 4 cups of water. Turn the stove to "high" and heat the water until it starts to boil. Place parchment paper onto two baking sheets.

7. Add just enough pretzel sticks to the water so they don't touch (about six at a time) and heat them for 30 seconds so the outside of the dough can firm up without overcooking the inside. Use a slotted spoon to remove the pretzel sticks and place them onto the baking sheets. Repeat with the rest of the pretzel sticks.

8. Crack one egg into a medium bowl, then add 1 tbsp. of water and whisk the mixture until it's smooth. Use a pastry brush to spread the egg mixture across the pretzel sticks, then cover them with a light layer of coarse salt. Bake the pretzels for about 50 minutes to one hour or until the tops are browned and they have a crunchy texture.

Tags: pretzel sticks, bowl then, baking sheets, cups water, dough into, enough pretzel, enough pretzel sticks

African American Restaurants In Chicago Illinois

Ribs are a popular dish served at Chicago's African American restaurants.

Chicago has several well-known African American, or soul food, restaurants. Many of the traditional soul food dining institutions are on the city's South Side, where there is a large African American population; however, newer establishments serving soul food can be found throughout the city. Typical African American cuisine may include catfish, collard greens with meat, cornbread, yams, ribs, black-eyed peas and grits.

Army & Lou's

Established in 1945 by an African American family, Army & Lou's is a long-standing Chicago dining tradition on the city's South Side. The restaurant serves some of the freshest Southern cooking in the region and has been a gathering place for community members and local politicians, including Chicago's first African American mayor, Harold Washington. The environment and dress is casual. Local artists perform live jazz music every Friday and Saturday night. Every first Sunday of the month for the after-church crowd, a full buffet is available that includes croquettes, catfish, baby beef liver, eggs, ham and blackberry cobbler. There is also a private party room.

Army & Lou's

422 East 75th St.

Chicago, IL 60619

773-483-3100

armyandlous.com

MacArthur's Restaurant

Another mainstay of Chicago's African American food scene is MacArthur's Restaurant, on the city's West Side. Large portions of short ribs, meatloaf, macaroni and cheese and collard greens are served at affordable prices. Opened in 1997, MacArthur's has become a community staple. The atmosphere is family friendly and a full catering menu is available.

MacArthur's Restaurant

5412 W. Madison St.

Chicago, IL 60644

773-261-2316

macarthursrestaurant.com

Marvin's Restaurant

Marvin's Restaurant, on the city's far West Side, offers traditional Southern and soul food. The owner is from the rural South, as is much of its clientele. Daily specials include turkey leg, pork neck bone stew, beef liver, ham hock and gumbo. The atmosphere is cozy with an old-school vibe, and plates are served on cafeteria trays. According to the Chicago News Cooperative, the restaurant is "in a neighborhood of shuttered buildings and graffiti-strewn rail cars," and is a "beacon for the working class and a favorite of the older crowd that feels at home here."

Marvin's Restaurant

901 S. Cicero Ave.

Chicago, IL 60644

773-261-4314

Tags: African American, soul food, MacArthur Restaurant, Marvin Restaurant, beef liver

Use Almond Butter

Reach for almond butter for a tasty recipe ingredient.

Almond nuts have a high oil content, so much so, that when grounded the oil is released turning the dry nuts into an almond paste referred to as almond butter. Almond butter has many uses and is considered a healthy alternative to other nut butters such as peanut butter. Like other nuts, almonds are high in protein, low in saturated fat and contain no cholesterol.

Instructions

1. Spread almond butter on bread, biscuits, crackers or fruit slices like apples as you would peanut butter. Do not expect it to taste just like peanut butter though because it is made entirely from almonds. Although the consistency is grainier than peanut butter, almond butter is mildy sweet.

2. Take five minutes to make a healthy, semi-sweet sauce for your vegetables. The protein in the almonds will satiate hunger as if you were eating meat. Blend one cup of almond butter with an equal amount of sweetened or unsweetened almond vanilla milk. You may add a teaspoon of honey and a teaspoon of sugar or use sugar substitutes like stevia in equal measure.

3. Make almond butter salad dressing. Put 1/4 cup almond butter, one tablespoon lime or lemon juice, 1 1/2 tablespoons tamari, a pinch of red pepper flakes and 1 teaspoon of honey or agave nectar in a blender. Blend until smooth. This is a Whole Foods Market recipe that is recommended for carrot salad.

4. Turn plain yellow cake into a decadent almond butter cake. Blend 1 teaspoon almond butter into a batter of yellow cake mix. For a creamy texture, add eight ounces whipped cream cheese, 4 eggs and 1 stick butter. Bake for 35 minutes at 350 degrees Fahrenheit.

Tags: almond butter, peanut butter, almond butter, almond butter, teaspoon honey, yellow cake

Make Asparagus With Mock Hollandaise Sauce

Keep Asparagus Healthy with Mock Hollandaise Sauce

Asparagus is a nutritional powerhouse, packing loads of healthy vitamins into each four calorie spear. The green veggie contains very little sodium and is a good source of potassium, too. On its own, asparagus has no fat but just add a creamy white sauce and watch those calories skyrocket as the health benefits decrease.There's a way around that. Next time you serve asparagus, steam it as directed below and then serve a light and lemony mock Hollandaise sauce alongside.Your family and friends may never know the difference.

Instructions

Make Asparagus with Mock Hollandaise Sauce

1. Remove cream cheese from refrigerator, unwrap from packaging and let soften in medium mixing bowl for 15-20 minutes or until pliable.

2. Meanwhile, wash asparagus spears and trim ends. Bring 2 inches of salted water to a boil in a medium heavy saucepan. Place asparagus in pan, cover, and turn heat to simmer for about 10-12 minutes or until fork-tender.

3. Drain asparagus and set aside.

4. Add yogurt, lemon juice, mustard and spices to cream cheese in bowl and mix well with rubber spatula or wooden spoon until the mixture is a creamy texture and cream cheese and yogurt are completely blended together.

5. Pour cream cheese mixture into small heavy saucepan and heat on medium high, stirring constantly, just until it boils. Remove from heat, pour into gravy boat or small pitcher and serve with asparagus.

Tags: cream cheese, Hollandaise Sauce, heavy saucepan, Make Asparagus, minutes until, Mock Hollandaise

Choose Cheese For A Wine Tasting

Few things go together better than cheese and wine. If you are hosting a wine tasting or simply attending one, you want to make sure that you pick a cheese that enhances the wine you are tasting in order to have the best wine tasting experience possible. Keep reading to find out how you can choose cheese for a wine tasting.

Instructions

1. Locate a nearby store that offers a wide selection of cheeses from around the world. Many gourmet stores and even some upscale grocery stores offer quality cheeses that will be perfect for your wine tasting. Look for cheeses that have a good color and fresh aroma.

2. Choose a creamy and light cheese to go with white, blush and lighter red wines. Cheeses such as Gouda, Mozzarella, goat and sheep cheeses, Brie and Camembert can be paired well with wines such as Chardonnay, Sauvignon blanc, Riesling and Pinot Gris for the best experience.

3. Pair hard and stronger flavored cheeses to go with heavy red wines. Buy Cheddar, Parmesan and Asiago to be paired with wines such as Merlot, Shiraz, Cabernet Sauvignon and Zinfandel at the wine tasting.

4. Pick the creamy Brie cheese as the perfect companion with sparkling wines and champagnes. This light cheese goes perfectly with the bubbles.

5. Buy local cheese to go with local wines. This is a great flavor combination that can really showcase both local wine and cheesemakers.

6. End the wine tasting with a port matched with a hard flavorful cheese for a rich sweet end to a wonderful night of wine tasting.

Tags: wine tasting, cheese wine, cheese with, cheeses that, light cheese

Vietnamese Restaurants In Las Vegas

Like many big American cities, Las Vegas is home to a diverse dining scene that includes ethnic cuisines from around the world. Vietnamese restaurants exist throughout Las Vegas, many in the area of Chinatown just west of Treasure Island Hotel & Casino. Whether you're in the mood for a hot bowl of pho or a meaty stir-fry, Las Vegas offers lots of Vietnamese options to choose from.

Bosa 1

A small Vietnamese chain founded in Orange County, California's, Little Saigon neighborhood, Bosa 1 serves a wide array of authentic Vietnamese recipes in a casual family atmosphere. Choose from a variety of traditional Vietnamese egg, beef, shrimp, or barbecue spring rolls served with dipping sauce and salad. Bosa 1 also offers a number of dishes that feature "tau hu ky" or shrimp cakes served with various side dishes like egg quiche, barbecue pork chop and sausage. Though you won't find any pho here, Bosa 1 does serve several soups including spicy beef, chopped crab and shrimp with tofu, and udon noodles with pork. Bosa 1 is open daily from 10:30 a.m. to 9:30 p.m.

Bosa 1

3400 S. Jones Blvd. #2A

Las Vegas NV 89146

702-418-1931

bosa1.com

Pho So 1

Pho specialist Pho So 1 has half a dozen locations in California and Nevada, including this one in Las Vegas. Open from 9 a.m. to 3 p.m. daily, Pho So 1 offers a wide selection of traditional pho noodle soups with your choose of flank steak, brisket, beef ball, tripe, tendon or chicken. You'll also find a number of bun (vermicelli noodle), rice, egg noodle and porridge dishes to choose from, as well as typical egg rolls, spring rolls and Vietnamese-style meatballs. Accompany your meal with a refreshing jackfruit shake, young coconut juice or Thai iced tea. Pho So 1 offers both takeout and in-house dining.

Pho So 1

4745 Spring Mountain Road

Las Vegas, NV 89102

702-252-3934

phoso1.com

Lemongrass Caf

Named after a widely used herb in Vietnamese cuisine, Lemongrass Cafe specializes in pho as well as many other authentic Vietnamese dishes and homemade desserts. Start off with a traditional appetizer like tofu spring rolls, prawn wraps, beef with vinegar broth or shrimp toast. For something more substantial try one of Lemongrass Cafe's seven beef main courses, such as steamed beef patties, beef salad, beef wrapped in betel leaves or beef rice congee. You'll also find nearly two dozen different varieties of pho beef noodle soup as well as a range of desserts like mango ice cream and creamy flan.

Lemongrass Cafe

8820 S Eastern Ave.

Las Vegas, NV 89123

702-463-1300

lemongrasscafe-vegas.com

Tags: Lemongrass Cafe, spring rolls, also find, authentic Vietnamese, from Bosa

Make A Homemade Lemonpepper Seasoning

Commercial lemon-pepper seasoning, available in the spice section of most markets, is enormously popular as a seasoning for chicken and other foods. You can easily make it at home yourself, and the result will taste much bolder and fresher.

Instructions

1. Remove the zest from the lemon carefully, using a zesting tool or a vegetable peeler. Remove only the yellow zest and none of the white pith.

2. Mince the zest and place it in a small bowl.

3. Place the peppercorns on a cutting board and crack them by pressing on them with the clean bottom of a heavy pot, or whirl very briefly in a spice grinder - you want them in large pieces.

4. Add the cracked pepper to the zest.

5. Don't forget this key step: Use a wooden spoon or other sturdy tool to mash the cracked pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.

6. Spread the zest and pepper on a small baking sheet or piece of foil and place in the oven. If it's a gas oven, leave it in the oven overnight and the pilot light will dry the mixture out. If it's an electric oven, set it to 200 degrees F or so.

7. Pulverize the mixture the next day in a spice grinder or clean coffee grinder. You can also mince it by hand with a knife.

8. Realize that it's now ready to sprinkle on chicken, fish and other foods before cooking.

Tags: cracked pepper, cracked pepper zest, other foods, pepper zest, spice grinder

Apply Poured Fondant

Poured fondant is a traditional smooth glaze used for petit fours, eclairs, cakes and cookies. When using poured fondant, it must be sufficiently soft so as to pour and spread easily onto any baked goods. Learn to apply poured fondant like a professional.

Instructions

1. Refrigerate the assembled cake (layered cake with filling) for about an hour.

2. Remove the cake from the refrigerator and place it on a wire rack and brush any crumbs. Put the cookie sheet underneath the rack to catch any excess dripping.

3. Cover the cake with a thin coat of your choice of glaze and wait until the glaze hardens a bit. You need to applying a glaze of either fruit jam or buttercreme icing, thinned with a small amount of hot water, on top of the cake and under the fondant.

4. Place the prepared fondant in a pan and heat if needed. Be sure that the fondant has attained a pouring consistency, about the consistency of syrup.

5. Pour the fondant onto the center of the cake with a spoon and use a spatula to spread the fondant to the edges of the cake. Smooth the fondant evenly on the sides. For two coats of fondant, refrigerate the cake before applying a second coat.

6. Lift the cake off the rack with a spatula and place it on a plate. Allow the cake to set for 2 hours or refrigerate the cake if it has filling.

7. Glaze cookies, cupcakes and doughnuts with poured fondant in the similar manner or just dip the tops into the poured fondant to coat them.

Tags: cake with, poured fondant, poured fondant, refrigerate cake

Make Poor Man'S Candy

There are a few different versions of the recipe that was usually called Poor Man's Candy. All Poor Man's Candy recipes use peanut butter, but some versions use a mashed potato and others use butter instead. Adding vanilla or baking cocoa is optional when making Poor Man's Candy. Poor Man's Candy got its name because it is cheap to make and very sweet, so a little goes a long way.

Instructions

1. Cook your potato and mash it with a fork, if the recipe you are using calls for potato to be used. Otherwise, melt the stick of a butter in a sauce pan on the burner.

2. Add a full box of confectioner's sugar to the potato or the melted butter. Add the sugar a little bit at a time, mixing it well as you go.

3. Mix in a tbs. vanilla or 2 tbs. cocoa if you want to add either flavor to your candy. You want the consistency to be like a thick paste if you started your recipe with butter, thicker like a pliable dough if you started with potato.

4. Put the mixture back into the saucepan you melted your butter in, if your recipe used butter. Heat it over low heat for 3 to 5 minutes stirring the entire time you are heating. Remove from heat and put in refrigerator to chill.

5. Roll the mixture out on wax paper if your recipe had you use mashed potato, there is no need to heat or chill it. You want to roll it our relatively thin, around 6 inches wide, and as long as the mixture allows. If using a butter based recipe, after the mixture is chilled, spoon it onto a piece of waxed paper and them pat it and mold it with your hands to make a similar shape and size.

6. Spread a thin layer of peanut butter over the mixture after it is formed. If the peanut butter is thick and hard to spread, warm it in the microwave for 30 seconds to soften it.

7. Roll the candy up like you would a jelly roll, so you have a long tube shaped piece of candy. Slice the Poor Man's Candy into 1/2 inch pieces, and store it in the refrigerator until you eat it.

Tags: Poor Candy, peanut butter, your recipe, Candy Poor, Candy Poor Candy, mashed potato

Pan Fry Breaded Chicken

Pan-frying is a great method for cooking breaded chicken if you like a crispy coating but don't want all of the fat that comes with deep-frying. It produces a crisp, golden crust while retaining juices and flavors. It also is a quick way to get dinner on the table with just a few ingredients. Read on to learn pan fry breaded chicken.

Instructions

1. Trim the excess fat off the chicken breasts. Place the chicken between two pieces of wax paper. Pound the chicken with a meat mallet or bottom of a heavy glass so it is a quarter-inch thick.

2. Place the flour, eggs and bread crumbs in separate bowls. Beat the egg, adding a little water to thin it if necessary.

3. Dredge the chicken in flour, shaking off the excess. Coat the chicken in the beaten egg. Put the chicken in the bread crumbs and pack them onto both sides.

4. Heat a skillet on medium heat, then add the oil.

5. When the oil is hot but not smoking, gently lay the chicken breasts in the pan using tongs. Make sure there is ample room between the breasts; overcrowding the pan will lower the temperature of the oil, which will result in soggy chicken.

6. Leave the chicken alone. This will ensure that the bread crumbs won't fall off the breasts. After one minute, check to make sure the chicken is browned, then turn with the tongs. Cook one minute on the other side, then turn again. Repeat. The chicken is done when its juices run clear when pierced with a fork.

7. Drain chicken on paper towels then serve.

Tags: bread crumbs, breaded chicken, chicken breasts, then turn

Use Ricotta Cheese For Cream Sauce

The same ricotta cheese used as a lasagna filling can be turned into a creamy sauce.

Ricotta is a fresh cheese with a smooth texture that lacks the creaminess and calories of cream cheese. The trick to creating a cream sauce with ricotta is to beat the cheese with milk or pasta cooking water. Beating the cheese breaks it down and creates a smooth, lump-free texture that mimics the silkiness of cream sauces. Once you have your sauce, the possibilities are endless.

Instructions

Ricotta Cream Sauce for Pasta

1. Cook the onions and garlic in the olive oil over medium heat until the vegetables turn translucent and limp.

2. Add the ricotta cheese and milk to the saucepan and reduce the heat to medium, slowly warming the sauce.

3. Vigorously whisk the cheese and milk together until the sauce becomes smooth and looks like whipped cream.

4. Stir in the Parmesan cheese and basil to warm or pour the sauce over the pasta and top with the Parmesan cheese and basil.

Ricotta in Chicken a la King Sauce

5. Melt the butter in a saucepan over medium heat. Add the mushrooms and celery and cook until the vegetables become limp.

6. Add the ricotta cheese and milk to the vegetables, and beat the mixture with a whisk until smooth.

7. Put the frozen peas, pimentos and diced chicken into the sauce and heat over medium-low heat until the sauce and ingredients are warmed through.

8. Serve the chicken sauce on top of the cooked rice for a Chicken a la King dinner.

Tags: cheese milk, ricotta cheese, cheese basil, cheese with, Chicken King

Sour Cream & Grape Salad

Always choose fresh grapes for your salad.

A sour cream and grape salad is a light, sweet dish to serve as an appetizer or dessert. The salad works well to cool you and your guests down on a hot summer day, so serve it cold. Making a sour cream and grape salad requires only basic ingredients from your local grocer. Start the recipe at least six hours before you plan to serve it to allow enough time for it to chill.

Instructions

1. Rinse the red and green seedless grapes in cold water and remove them from their stems. Set the grapes to the side.

2. Combine 1 cup of sour cream, 1 cup of cream cheese and 3/4 cup of white sugar in a large salad bowl. Stir with a large spoon until all of the ingredients are well mixed.

3. Add the grapes into the sour cream mixture and stir with the large spoon. Continue stirring until all of the grapes are coated in an even layer with the sour cream mixture.

4. Sprinkle 1 cup of crushed pecans over the top of the salad and refrigerate for six hours before serving.

Tags: sour cream, cream grape, cream grape salad, cream mixture, grape salad

Cooking Times For Pork

Pork, often called the other white meat, is considered a red meat by the USDA. Like other livestock, hogs are raised according to guidelines issued by the USDA and are subject to inspection at butcher time prior to being sold to the public. Pork should be fully cooked before being eaten and using a meat thermometer is the best way to ensure that the meat has reached the 160 degree F mark.

Roasting Pork

Pork roasts and hams are two popular cuts to roast in an oven. To do this, preheat your oven to 350 degrees F. Place the roast or ham in the roasting pan, fat side up, and add 1/2 cup water. Cook, uncovered, for 20 to 30 minutes per pound and test with a meat thermometer for doneness. Ribs, on the other hand will take at least 30 minutes per pound and are done when the rib meat is fork tender.

Grilling or Broiling

Any pork cut that can be grilled can also be cooked beneath the broiler in your oven. Set the broiler rack approximately 4 inches from the heat source if you are oven broiling. Ribs will take approximately 2 hours over indirect heat, while a tenderloin roast will take 15 to 25 minutes per pound. Pork patties, steaks and cutlets will take 6 to 16 minutes depending on the thickness. Always check the temperature before removing from the heat.

Pan Frying and Stewing

Pork that is to be fried in a skillet should be cut to a thickness of less than an inch. For 1/2-inch cutlets or loin medallions cook for 4 to 5 minutes on each side. For thicker cuts, add 2 minutes per side for every 1/4 inch.

Braising

Cooking pork steaks, medallions and chops up to an inch thick in simmering water will take 10 to 25 minutes depending on the thickness. Figure approximately 8 to 10 minutes for every quarter inch thick. Braised roasts and ribs will take between 2 and 2 1/2 hours and are ready when they are fork tender.

Pork Safety

Defrost pork in the refrigerator overnight, in the microwave or in a cold water bath. Always cook pork thawed in the microwave or by a cold bath immediately. Pork should never be thawed at room temperature on the counter as bacteria could grow in the meat. If you plan to marinade the pork before cooking, do so in a closed container in the refrigerator.

Tags: will take, minutes pound, take minutes, will take minutes, depending thickness

Cover Sparkling Wine

Save unused champagne with a few simple techniques.

Sparkling wines like champagne and lambrusco add fizz, life and bubbly enthusiasm to any event. Prepare for your next dinner party or holiday event by purchasing your favorite brand of bubbly beforehand and storing it in a cool dry place away from direct sunlight until you're ready to open and drink it. If you've already held your party, enjoyed the wine, sent the guests home and realized that you have more than half a bottle left over, don't throw it away; find out how you can cover sparkling wine until you're ready to finish drinking it.

Instructions

1. Save the cork after opening a bottle of sparkling wine. Store it in a clean, safe place where it can be re-inserted into the bottle later. If you have already discarded the cork, see step three.

2. To store the wine, re-position the saved cork on the bottle opening. Using gentle force and steady pressure, wiggle the cork from side to side back into the bottle. The cork may have expanded after popping. Reusable rubber corks with vacuum pump seals may also be used for this step, and are available at kitchen stores or online.

3. If you discarded the original cork and don't have a reusable rubber cork available, place a small piece of plastic wrap over the bottle opening. Wrap a rubber band around the plastic wrap on the bottle neck until the wrap is tightly secured to the neck of the wine bottle.

4. Store the re-corked sparkling wine in a refrigerator for up to five days after opening, after which the flavor of the wine will change and be undesirable.

Tags: after opening, bottle opening, cork have, into bottle, plastic wrap, sparkling wine

Make Chipotle Seasoning

Chipotle seasoning adds a zesty, smoky taste to any dish. The main flavor from this spice mixture comes from the smoked, dried jalapeno peppers, known as chipotle. Don't worry about the mixture having too much heat -- for those with sensitive palates, simply sprinkle less into recipes. You can purchase both the dried and powdered versions of chipotles from spice vendors and grocery stores.

Instructions

1. Place the cumin seed, chipotle and oregano into the coffee grinder or the mortar.

2. Pulse the mixture in several short bursts until the chipotle and cumin seeds have broken into small bits. Crush the mixture in the mortar with the pestle if not using the coffee grinder. Do not worry about grinding the mixture finely at this point.

3. Add the remaining ingredients and pulse in the coffee grinder or crush with the pestle until a fine powder forms.

4. Pour the spice mixture into the airtight container and store in a cool, dark and dry spot for up to four months.

Tags: coffee grinder, spice mixture, with pestle, worry about

Cooking Feta Cheese

Feta cheese is traditionally made from the milk of a goat or sheep. A milder American version is made from cow's milk. Popular in Mediterranean cooking, feta can be used in most any recipe calling for cheese. Feta is sold in three forms: crumbles, chunks and packaged in brine. Feta should be used within a few days after purchase as most feta is a fresh cheese and will spoil rapidly.

Make a Sauce

A feta cheese sauce is quick to make and can be served over cooked chicken breasts or pork steaks. In a non-stick pan, melt 1 tablespoon of butter. Add 4 tablespoons of flour and whisk to combine. Add 1 can of evaporated milk and stir. Stir in a tablespoon of chives or Italian seasonings and 3 ounces of feta cheese. Cook until the cheese has melted and the sauce is thick and bubbly.

Cook a Seafood Pasta Sauce

In a large non-stick pan, combine 1/4 cup chicken broth, 2 tablespoons olive oil, 1/4 cup minced scallions and 4 minced garlic cloves. Cook until scallions soften, then stir in 2 teaspoons oregano, 2 teaspoons lemon juice and mix well. Add in 3/4 pound of uncooked shrimp, crab or scallops and cook for 6 to 8 minutes over medium heat. Add in 1 can of drained diced tomatoes and 1/2 cup feta cheese. Stir until the cheese is melted. Serve over cooked linguine, spaghetti or other favorite pasta.

Stuffing

Use feta cheese to replace the cheese in any meat stuffing recipe. Feta can be used with herbs and spices to stuff lamb, pork or chicken. Make a simple stuffing by combining 1 cup crumbled feta, 10 ounces of spinach (fresh or thawed frozen) and 1 tablespoon each of rosemary and thyme. Flatten meat with the back of a pan or a meat hammer. Spoon stuffing over the surface of the meat. Roll the meat into a cylinder, much like a jelly roll, and tie with kitchen string so the meat will hold its shape. Cook by roasting in an oven for 30 minutes or in a non-stick skillet until browned and cooked throughout.

Other Ways to Cook Feta

Replace the cheddar or American cheese in any macaroni and cheese recipe and serve your family and friends a "gourmet" side dish that will go with any meal. Or, go with the traditional method and serve crumbles or shredded feta at the table as a topping to baked potatoes, rice or salads.

Tags: cheese melted, Cook until, feta cheese, from milk, made from, made from milk

Make Designer Pancakes

Nothing says yummy like a giant stack of designer pancakes made exactly how you like them. Whether they're topped with butter and honey or as decadent as Ghiradelli chocolate with powdered sugar, you can't go wrong with this legendary comfort food. Here are some tips to help you make designer pancakes!

Instructions

1. Mix your batter on the thick side. This is for a couple reasons. If you are making different shaped pancakes, they will hold the shape better. Also if you are adding contents (such as strawberries) to your batter it will hold better in the pan. Most people use good old Bisquick or something similar. So rather than adding a full cup of water per serving try adding 3/4 of a cup. This will thicken the batter. (Use the same amount of eggs required per serving.) Also for a hint of additional flavor add some high quality vanilla extract. This is the secret ingredient that will leave the happy recipient saying "What was that ingredient?"

2. Grab a plastic zipper-top storage bag. Take a cue from pastry chefs. When they make extravagant pastries they use a pastry bag and funnel their dough or cream through the tip of the bag. Place your batter into the 2-gallon plastic storage bag and cut the tip of the bag with a pair of scissors, making a hole that is about 1/3-inch in diameter. Congrats! You have just made a make-shift pastry bag! Then as a pastry chef would, create a fantastic shape in your skillet. It should be noted that shapes solidify best if the skillet is already heated. Keep it over a low flame until you complete your shape, and then turn up the flame as you normally would for the rest of cooking.

3. Add Fruit! This is the most common variation on the good old American pancake. Strawberries, blueberries, bananas, you name it, why not throw it in a pancake? But don't just toss it in the batter. Place the batter in the skillet with your pastry bag (making whatever shape you desire) and then create a design with your different fruits. You can make everything from a "smiley face" to a beautiful mosaic. This is also a great thing to do with kids after a "sleep-over" party. They can each design their own pancake!

4. Create a decadent masterpiece. We know that pancakes are fun, but did you know that pancakes can be sexy? You bet. On a lazy Sunday morning, with your significant other, whip up some pancake batter in the kitchen. Then pop a bottle of champagne, toast each other, and begin your lazy day. Experiment with chocolate, cinnamon, nutmeg, sweet cheeses and more. Get the pottery wheel imagery from the movie "Ghost" in your head and run with it. The truth is, designer pancakes are in the eye of the beholder. There is no right or wrong, simply what you feel. So have fun, and be sexy!

Tags: with your, your batter, designer pancakes, know that, know that pancakes, that pancakes

Release The Bottom Of A Springform Pan

A springform pan is a convenient pan that lets you bake a perfectly shaped cake with smooth edges. You don't have to worry about turning your dessert upside down to remove it from a pan and taking the chance that it won't come out well. A springform pan is made up of two pieces: a bottom and removable sides. The side piece has a latch to easily release the bottom. A springform pan is often used for delicate cheesecakes and frozen desserts.

Instructions

1. Check the recipe to find out if the cake in the pan should be completely cooled, frozen or still warm when the bottom is released.

2. Hold the pan firmly and pull back the latch to release it. You will feel the tension go out of the latch. If needed, gently run a knife along the outside of the cake to help separate it from the pan.

3. Continue slowly pulling the latch until it lays as flat as it can against the side of the pan. This will fully release the bottom of the pan.

4. Pull the sides of the pan straight up off of the cake.

Tags: release bottom

Eat An Orange

An orange is a popular fruit that some people speculate is an ancient hybrid between the pomelo and tangerine fruits. However, there's no evidence to back up this theory. Despite their unknown origins, oranges are good for you, so you should regularly eat them. However, you should follow these tips to eat oranges neatly so you don't gnaw and slurp them out of the peel like a pig.

Instructions

1. Select the ripest orange. Then carefully wash the peel with warm water and a soft scrubbing brush. This rinse will remove any bacteria from the surface of the peel so that it doesn't get transferred to the flesh of the orange when you cut the fruit.

2. Roll the knife to loosen the peel. Cut a circle piece around the section that would have attached to tree. Remove.

3. Dig your fingers under the skin and begin removing the peel. Place the peel in one bowl. It's okay to keep some of that white membrane attached. It's good to eat since it's high in soluble fiber which helps clear the bloodstream of toxins.

4. Use your fingers or knife to break the orange into sections and place these sections into a second bowl. Sprinkle with white sugar, if you wish, then eat the orange.

5. Save the orange peel and grate it into baking recipes. Orange peels contain limonene which some studies indicate wards off skin cancer.

Tags: your fingers

Make Candied Almonds

Almonds are a nutritional powerhouse, because they help prevent cancer and lower cholesterol. Plus, they come packed with protein, vitamin E and calcium. If plain almonds are too bland for your taste, try making candied almonds that you can toss in salads, add to yogurt or just snack on during the day.

Instructions

1. Place the almonds on a baking sheet and set them into a cold oven.

2. Turn the temperature to 350 degrees F, and roast the almonds about 15 to 20 minutes. Stir the almonds occasionally, throughout the cooking process, so they brown evenly on all sides. Turn off the oven and remove the almonds.

3. Cook a mixture of honey and butter over medium heat on the stove top, until it boils.

4. Simmer the mixture over low heat for 2 minutes more. Add the roasted almonds and simmer several minutes.

5. Spread the almonds onto wax paper to cool slightly.

6. Pour the sugar in a bowl and dump in the almonds. Toss until the almonds are well coated.

7. Store candied almonds in an airtight container.

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How Is Black Forest Ham Made

Seasoning the Raw Ham

Black Forest Ham is a very particular variety of ham which is produced in the Black Forest region of Germany. Production of Black Forest Ham can take as long as three months. It begins with seasoning. Using the hind leg of the pig, the raw ham is salted and then seasoned with garlic, coriander, pepper, juniper berries and other seasonings.

Dry Curing Takes Place

The ham is dry-cured for two weeks. Curing is a process in which meat is prepared for preservation by salting or smoking. After the initial curing, the salt is scraped off the ham and then dry cured for another two weeks.

Cold Smoked

The ham is cold smoked at 77 degrees Fahrenheit (25 degrees Celsius) for several weeks. The ham is generally smoked by burning fir or other pine brush and sawdust. It is during the smoking process that the ham acquires its deep red color and the black coloring of the skin. Traditionally, this black coloring was acquired by dipping the ham in beef blood, but this is no longer the case. Smoking is also how the ham gets its flavor.

Beware of Imitators

Much of the Black Forest Ham we purchase in grocery stores is not going to be the genuine article. In the European Union, anything that is sold as "Black Forest Ham" must be produced in Germany's Black Forest. This is not the case in U.S. or Canada where typically any ham product can be labeled as Black Forest Ham. Such hams bear little or no resemblance to the genuine product. True Black Forest Ham should have a black skin, a dark red coloring and a very pronounced flavor.

Tags: Black Forest, black coloring

How Many Calories Should I Be Taking In Daily

Just Say No

With all of the super-sized fast food choices and processed grocery store fare, it is often hard to figure out exactly what you should be eating. According to the United States Department of Agriculture (USDA), Americans are consuming more calories than ever, but are still not close to meeting their nutritional needs. Knowing how many calories you should be consuming, and what foods they should come from are crucial aspects of maintaining optimal weight and overall wellness.

Activity Levels

Calorie recommendations are based on activity levels. A sedentary lifestyle includes very little if no physical activity other than day-to-day living. You might call yourself a couch potato. Moderately active, according to health.gov, is exercise that is equivalent to walking anywhere from 1 1/2 to 3 miles daily at 3 to 4 mph as well as everyday physical activity. An active lifestyle consists of 3 miles per more or day of walking and everyday regular activities.

Types of Calories

Calorie consumption alone is not a sufficient gauge of whether you are meeting your nutritional needs. You can take in 2,000 calories by drinking two chocolate milkshakes, and although that may be your allotted daily calories, you will not have consumed vitamins and minerals necessary to maintain health. Acccording to the Centers for Disease Control, the majority of your calories should come from nutrient dense foods such as fruits, vegetables and whole grains, and only 10 percent or less from fat sources such as butter, whole milk, cheese and fatty meats.

Women

Women from the ages of 19 to 30 who are sedentary to moderately active should be consuming 2,000 to 2,400 calories per day. If you are 31 to 50, intake drops to 1,800 to 2,200 and over 50, recommendations are 1,600 to 2,200. These calorie recommendations may vary if you are completely non-active or highly physically active. Women should be consuming iron and folic acid in particular (especially if they are of childbearing age) . Eat plenty of foods that are dark green such as broccoli and spinach.

Men

Men from the ages of 19 to 30 who are sedentary should consume no more than 2,400 calories daily and moderately active men can increase their intake to 2,600 to 2,800 calories. Men who are physically active in this age group can consume 3,000 calories. Men who are 31 to 50 should reduce this recommended calorie intake by 200 whether sedentary or active. Men over 50 reduce their calorie intake by another 200 from sedentary to active. Calorie recommendations may vary based on activity levels. As we age the metabolism slows, so excessive calorie intake can lead to weight gain.

Children

Children ages 2 to 3 from sedentary to active should consume 1,000 to 1,400 calories respectively. From the ages of 4 to 8 this increases by 200 at each level and from ages 9 to 13 calorie intake recommendations go up another 400. From ages 14 to 18 they jump an additional 200 calories. Children should be eating a wide range of foods to help meet their nutritional needs.

Recommendations

Adults have been found to be deficient in calcium, potassium, fiber, magnesium and vitamins A, C and E, whereas children are lacking vitamin E, D, potassium, magnesium, fiber and calcium. All age groups should be eating more green and orange vegetables, whole grains, low fat milk, nuts and beans and less sugar, and fat. Keep calorie intake within recommended levels to maintain weight and eat a wide variety of nutritional foods.

Tags: calorie intake, calories should, nutritional needs, sedentary active, should consuming, should eating

Use Hops And Grains To Brew Beer

Brewing is both an art and a science that people have been perfecting for over a thousand years in the quest for the perfect beer. Home brewing variables play a part, but the main ingredients-hops and barley-determine the taste when you brew beer.

Instructions

1. Recognize that sugars (grain) and bitters (hops) combine to make the distinct taste of beer. Find both ingredients at home brewing supply houses like The Home Brew Store or Homebrew Heaven.

2. Make certain that you use malted barley. Malting allows the barley to germinate partly. This prepares the starches to turn into maltose (sugars). After drying, the barley seeds are used to brew beer.

3. Mash the barley to release the malted sugars. The mashing process means soaking the seeds in hot water. Specialty malts like some roasted malts for darker beers like porters and stouts should be steeped in hot water instead of mashed.

4. Boil the malted barley, adding hops for bittering or balancing the taste. These cone-like flowers of a vine come in different varieties and act as a natural preservative.

5. Time the adding of the hops depending on the variety of the hops. High alpha hops like Columbus are often added 39 minutes before the end of the boil. Adding hops at the end of the oil to steep during cooling is another method.

6. Add the brew with yeast to the fermenter. Some brewers also add hops to the fermenter after the bubbling has slowed. This is called dry hopping and increases the hop aroma to the final product.

7. Measure hops according to the bittering potential in Alpha Acid Units (AAUs) and International Bittering Units (IBUs). Typical U.S. beers have 10 to 14 IBUs.

Tags: brew beer, malted barley

Make Hibiscus Tea Wine

Make Hibiscus Tea Wine

Hibiscus is an edible flower that has long been used to flavor foods with a complex, floral essence. It is also a rich source of antioxidants, which lower blood pressure, combat cholesterol and strengthen the heart. In addition to its valuable health benefits, hibiscus is celebrated for its cooling effects. Dried hibiscus petals are commonly used as a food garnish, but they are ideal for brewing tea. Hibiscus tea is so refreshing that North Africans drink it to cool off when the weather is hot (see Reference 1).

Tea wine that's brewed from hibiscus is another drink that harnesses the nutritional advantages of the flower. While all alcoholic beverages should be consumed in moderation, a serving of hibiscus tea wine has wholesome properties that support overall wellness.

Instructions

1. Place the dried hibiscus flower petals (or whole blossoms) in the bucket. Pour the boiling water over the petals and allow the mixture to steep for at least seven minutes. If you prefer a stronger tea, allow the tea to steep longer. When the preferred strength has been reached, remove the spent petals from the tea and discard.

2. Add the sugar and lemon juice to the hibiscus tea and mix well. Stir in the chopped raisins, wine yeast and nutrient.

3. Cover the bucket with a lid and store in a dry, warm place for five days.

4. Strain the mixture into a primary carboy, discard the spent chopped raisins. Fit the airlock and ferment to dryness. The wine will ferment to dryness when it appears clear and sediment has gathered at the bottom.

5. Rack (siphon) the clear wine into a secondary carboy and fit the airlock. Leave alone for 45 days.

6. Strain and rack the wine back into the primary carboy and fit the airlock. Set aside for 3-4 weeks.

7. Bottle the hibiscus tea wine and serve.

Tags: carboy airlock, chopped raisins, days Strain, ferment dryness, hibiscus wine, into primary

Make A Tom & Jerry Drink

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The classic Christmas cocktail, the Tom & Jerry, was invented by a gentlemen who wrote the world's first bartending guide, Jerry Thomas. Back in 1862 Mr. Thomas refused to serve the drink in his bar until the first snow fell. Nowadays, it remains a Christmas cocktail to warm revelers up on a cold winter night. This is Mr. Thomas' original recipe for the Tom and Jerry. Add this to my Recipe Box.

Instructions

1. Beat the egg whites until they are stiff.

2. Beat the egg yolks until they are thin and watery and pour them into the punchbowl.

3. Add the egg whites to the yolks in the punchbowl and mix them together.

4. Mix in the rum, cinnamon, cloves and allspice.

5. Add the sugar until the mixture is thick and has the consistency of a thin batter.

6. Serve by warming a 6 ounce mug, adding one tablespoon of the batter, one tablespoon of brandy and filling the rest of the mug with either boiling water or hot milk. Add grated nutmeg to the top.

Tags: Christmas cocktail, until they

Grind Spices With A Mortar And Pestle

Spices have been making our food taste better for centuries. Just about as old is the mortar and pestle, a combination of a sturdy bowl (mortar) and paddle (pestle), usually carved from stone. When the pestle is rubbed into the mortar, they form the ideal tool for grinding everything from spices to drugs--one reason the duo has become iconic of pharmacies. With just a little effort, you can put this ancient device to work in your kitchen.

Instructions

1. Purchase a sturdy mortar and pestle from a kitchen supply store. They range from around $20 to more than $100, so just be sure that the model you choose is heavy and large enough to handle the amount of spices you want to grind.

2. Put several tablespoons of whole spices into the mortar. You can grind just about any spice, but good choices include peppercorns, coriander seeds and other round, dry pods.

3. Put the pestle on top of the spices and twist it slowly back and forth.

4. Press down on the pestle as you twist, adding pressure to help grind the spices. Be sure to steady the mortar with your other hand.

5. Continue crushing the whole spices, which will have a tendency to climb up the sides of the mortar. Keep knocking them to the bottom and repeating the pressing/twisting motion until the spices are ground to the desired texture.

6. Store ground spices in individual airtight containers in a cool part of your cabinet until you use them.

Tags: into mortar, mortar pestle, whole spices

Boil Peanuts In The Shell

Across the Southern region of the United States, boiled peanuts in the shell are an immensely popular snack. Roadside vendors commonly sell paper bags of boiled peanuts at roadside stands during summer months to hungry passersby. Boiled peanuts are best served warm so it is not uncommon to see large pots of boiling peanuts at the stands doting the sides of the roads of South Carolina, Georgia, Alabama and Mississippi. Though large quantities of these salty nuts be best boiled outdoors, anyone can boil peanuts in the shell in their own kitchen.

Instructions

1. Place two pounds of peanuts still in the shell in a large stock pot.

2. Add 1 cup of salt to the stock pot containing the peanuts.

3. Pour enough water into the stock pot to cover all of the peanuts and the salt.

4. Place the stockpot on the stove over a high flame and bring it to a boil.

5. Reduce the heat to maintain a rolling simmer.

6. Simmer the peanuts for one to three hours.

7. Remove the stock pot from the stove and drain the peanuts.

8. Serve the boiled peanuts warm.

Tags: boiled peanuts, peanuts shell

Chocolate Sauce Gifts

A chocolate sauce gift, whether on its own or as part of a gift basket, will be well-received.

Chocolate is an ever-popular ingredient, and a gift of chocolate sauce is always sure to be appreciated. You can give a jar alone or with other ingredients that will complement the sauce. Be sure to include a card with your gift that lists suggested uses for the sauce. There are obvious ideas, including as a topping for ice cream, cake or brownies, but chocolate sauce can also be used as a chocolate fondue or stirred into coffee.

Store-Bought Chocolate Sauce

When buying chocolate sauce for a gift, choose one from a small company that focuses on quality products. An inexpensive chocolate sauce from a grocery store may be fine as an ice cream topping for your kids, but a quality sauce can be used to top gourmet desserts at a dinner party and not be out of place. Look for one from a company that uses the best quality chocolate in its products. The sauce should be made in small batches, without added preservatives or high amounts of sugar, so that the flavor of the chocolate, not the sweetness, shines through.

Homemade Chocolate Sauce

When making chocolate sauce, remember that the higher the quality of the ingredients is, the more delicious the end result will be. Use the best quality chocolate or cocoa powder you can afford. Other ingredients typically include water or cream and sugar or corn syrup. Be sure to include storage instructions on the jar. Homemade chocolate sauce, since it doesn't have the preservatives of store-bought varieties, usually must be stored in the refrigerator and used within seven to 10 days.

Packaging Chocolate Sauce

If you're giving someone a container of homemade chocolate sauce, wrapping it simply will highlight the sauce itself. Consider packaging the sauce in a Mason jar and topping the lid with a square of fabric, allowing some of the fabric to hang over the edge, for a rustic, homemade look. Tie the fabric to the jar with coordinating ribbon or a piece of twine. For a more practical approach, pour the sauce into a squeeze bottle and tie ribbon around the container as you would a Mason jar.

Accompaniments

Once your jar is sealed and labeled, consider placing it in a basket with other items that will complement your chocolate sauce. Include other sauces, such as caramel or strawberry, and a set of sundae dishes with an ice cream scoop. Alternatively, include a package of gourmet cookies, brownies or cupcakes that can all be dipped into the sauce. Coffee and chocolate are a natural pairing, so for a coffee lover, add some gourmet coffee beans and/or chocolate-covered coffee beans.

Tags: chocolate sauce, best quality, best quality chocolate, chocolate sauce, chocolate sauce gift, Chocolate Sauce When

Make Bourbon Scallops

This tasty scallop dish does double duty as both a main course (serves 4) and an appetizer.

Instructions

Melt in Your Mouth Flavor from the Sea

1. Chop 1 green onion into small pieces until you have 4 tablespoons. Put these into a large mixing bowl.

2. Add 3 tablespoons of bourbon (I recommend Jack Daniels for this), 3 tablespoons of maple syrup, 1 tablespoon of mustard, and 1 tablespoon of soy sauce to the onions and blend together. This constitutes the marinade for the scallops and should be prepared an hour before you plan to start cooking so that the scallops will have time to become deliciously infused with the bourbon/maple syrup flavor.

3. Rinse the scallops in cold water, pat dry, and place in the bowl with the marinade. Stir very gently (or use your fingers!) to make sure each scallop gets coated with marinade. Place plastic wrap over the top of the bowl and refrigerate for an hour. After 30 minutes, take the bowl out to stir again and redistribute the marinade that has gone to the bottom of the bowl. Cover and return to refrigerator.

4. Soak the bamboo skewers for an hour in a flat pan filled with cold water so that they are completely covered. This step can be performed at the same time the scallops are chilling out in the marinade.

5. Set your oven to "broil" and prep your broiler pan with non-stick cooking spray.

6. Remove the marinating scallops from the refrigerator and thread 4 at a time on each skewer, leaving at least 3/4 of an inch between each one so they don't stick together during cooking. Place the skewered scallops on the broiler pan and place in oven.

7. Broil for 8-10 minutes. If you are going to be serving the scallops as an entree, you can use this broiling time to make 2 cups of cooked white rice. If you are serving them as an appetizer, guests can either help themselves from a decorative plate or you can prepare individual small plates, remove the scallops from the skewers and nestle 2 or 3 atop a small bed of red or green lettuce leaves.

Tags: cold water, maple syrup, scallops from, with marinade

Make Giant Pretzels

Make soft giant pretzels at home.

The giant pretzels you find in shopping malls or street vendors can entice with their delicious tastes and smells. Make homemade giant pretzels for a tasty and satisfying treat. Giant pretzels need to rise like other yeast breads, so the process of making soft pretzels takes some time. The soft texture of these pretzels will make the preparation and baking time worth your effort.

Instructions

1. Mix the warm water, yeast, salt and sugar in the mixing bowl. Add the flour and stir well to combine all the ingredients.

2. Knead the ingredients by hand for about five minutes.

3. Cover the bowl with a towel and allow it to rise for about one hour.

4. Punch down the dough and separate it into 12 equal pieces.

5. Roll each dough piece into a 15-inch-long rope with your hands.

6. Shape the dough ropes into pretzels. Make the rope into a circle with the ends at the top of the circle. Cross the ends on the inside of the circle, and twist them once. Attach each end to the bottom inside edges of the dough circle to make the standard pretzel shape. Pinch the ends of the dough to attach them securely.

7. Place the pretzels on a greased baking sheet.

8. Mix the baking soda and warm water together and brush the mixture over the pretzels evenly with the pastry brush.

9. Sprinkle the coarse salt evenly over the pretzels.

10. Bake the pretzels at 450 degrees Fahrenheit for about 10 minutes.

11. Remove the pretzels from the oven when they appear golden brown.

12. Cool the pretzels for about two minutes on the baking sheets and then transfer them to wire racks with a spatula to cool them.

Tags: about minutes, giant pretzels, over pretzels, warm water

Make Hot Sauce Really Hot

When hot sauce is not hot enough, it is possible to make it hotter.

When making hot sauce, you might find that your personal taste requires something a little hotter. Maybe the flavor just isn't enough or the sauce is lacking in some way. Fortunately, adding spice, peppers and chilies to the sauce will add to the heat while not requiring too much extra effort. You can experiment with different chilies and peppers to find your optimal hot sauce flavor and level of heat.

Instructions

1. Add one to two teaspoons of red pepper powder to the sauce. If your hot sauce is just not spicy enough, adding powdered red pepper will give it a kick without requiring you to do more than mix it in. The powder is very fine, so it mixes into the sauce without creating any chunks.

2. Chop up some green chilies. Use any preferred type. For the small green chilies, add between four and six. For larger, add only one or two. Once chopped, crush it to release the juices by turning the knife and pressing downward or putting it in a mortar and crushing it with a pestle. Keep the seeds in the chilies. The seeds add an extra punch of hot flavor.

3. Repeat the chopping and crushing with some red chilies of any preferred type. Add these to the sauce and mix well.

Tags: chilies preferred, chilies preferred type, crushing with, green chilies, preferred type

Chili Ideas

Vegetable and bean chili makes a hearty meal for vegetarians.

Chili makes an ideal winter comfort food, with a large potful feeding a group of hungry eaters. Full of protein and nutrients from beans and vegetables, chili can also be a low-fat meal, depending on the meat and other ingredients. Make chili as mild or spicy as you like, and serve it with a host of sides and toppings.

Classic Chili

Chili con carne, or meat with chilies, is the original incarnation of the dish, made with little more than a cut of meat, chili peppers, onions, garlic, cumin and a liquid, usually tomato sauce. Chili con carne can be made quickly with ground beef, though slow-braised chunks of chuck steak or roast make a savory chili, as well. Beans are often added to chili; use one type, such as chili beans or kidney beans, or combine several varieties for additional color and texture. Chili verde is made using jalapenos and chunks of pork for a spicy green stew.

White Chili

White chilies are made with chicken, turkey or pork, green chilies, white beans, garlic, onion, spices and chicken broth. Monterey Jack cheese or cream can be added near the end of cooking for additional thickening and flavor. Use ground meat or meat cut into chunks, depending on your texture preference. White chilies tend to have a lighter, slightly less savory flavor than red; they don't hold up as well to heavy toppings or to being used as a topping on other foods.

Vegetarian Chili

Carnivores and vegetarians alike will enjoy the rich, savory flavors of a vegetable and bean chili. Use a variety of beans, such as pinto, chili, kidney, black and even garbanzo, for flavor and texture. Sturdy vegetables that can hold up to 30 minutes simmering or longer add to the nutrient content and richness of the chili. Corn and chunks of orange sweet potato work particularly well. Bind the ingredients with tomato sauce and use onion, garlic, chilies, cumin and bay leaf as you would in another other chili recipe.

Toppings

Chili was made for topping, or for topping other foods. Whether you're feeding a small family or a large group, arrange several toppings in individual bowls so eaters can choose their own. Consider shredded cheese, chopped white, sweet or green onion, chives, cilantro, sour cream and tortilla chip strips. Lime should be served with white chili, for a burst of bright citrus flavor. Chili con carne is a classic topper for chili dogs, and is also delicious on baked potatoes, fries, nachos and burgers.

Accompaniments

In addition to what you'll serve on top of your chili, think about what to serve with chili. Use tortilla chips to scoop the chili, or serve with hot wedges of cornbread, butter and honey for a sweet contrast of flavors. Crisp vegetables or a salad on the side provide a cool crunch. In some Midwest and northern states, chili over cooked spaghetti or rice is a common diner food.

Tags: Chili carne, serve with, bean chili, made with, other foods, tomato sauce

Cure Venison Jerky

Venison jerky is a tasty and gamier alternative to beef jerky.

Venison jerky is a tasty and gamier alternative to beef jerky. Because the meat is dried and has large amounts of salt, which acts as a preservative, it keeps exceptionally well. Because tenderness is not an issue, you can always use tougher cuts of venison for your jerky. Store-bought venison jerky can be expensive, so if you want to save some money, you can make it at home. The secret to making good venison jerky lies in using the right seasoning and curing the meat well.

Instructions

1. Buy either the leg muscles, chest, rib or neck cuts of venison. Ask your butcher to de-bone to meat and cut it lengthwise into strips of 1/8- to 3/8-inch thick.

2. Trim off all the fat, gristle, tendon and silver skin.

3. Mix the sodium nitrate, Worcestershire sauce, seasoned salt, onion powder, soy sauce, garlic powder, black pepper, teriyaki sauce and cayenne pepper, sugar and dry jerky mix in a bowl, then rub the venison with the mixture. Roll the meat strips inside the bowl for a few minutes so they absorb the mixture.

4. Leave the venison strips in the bowl. Cover it with cellophane wrap and leave it to marinate overnight. Let the venison strips marinate for at least 24 hours.

5. String one end of the strips on a metal rod. Let the strips hang so the liquid drains from the meat. Leave some space between each strip. If you don't have a metal road, lay the meat flat on top of oven racks to drain. Place foil at the bottom to collect the excess fluid as the venison cures.

6. Set your oven to 200 degrees Fahrenheit. Place the venison strips on the top oven rack. Leave the oven door ajar while cooking. Cook for 5 to 6 hours until the meat is dry; begin checking the meat for doneness after 4 hours--overcooking can cause the venison to become dry and crumbly.

Tags: venison strips, alternative beef, alternative beef jerky, beef jerky, cuts venison

Eat Pomegranates For Health

Eat Pomegranates for Health

Pomegranates are becoming increasingly popular from a health perspective as they are rich in antioxidants. In addition, pomegranates are full of potassium, niacin, Vitamin C and fiber. We are only just learning about the pomegranates' health benefits, but they may prevent some cancers and the hardening of arteries associated with heart disease, be a natural Viagra and may prevent Osteoarthritis. Read on to learn eat pomegranates for health.

Instructions

1. Eat the seeds from the fruit. While pomegranates are messy to eat (the juice will stain fingers and clothes) and it may be difficult to pull the seeds out of the fruit, eating the seeds is a great way to get the health benefits of a pomegranate.

2. Take pomegranate seed oil. Early research indicates that the seed oil itself may help prevent against various cancers and may help with hormone control as it is the only fruit that contains estrogen. You can find the seed oil in capsule forms at many health food stores.

3. Drink the juice. Pomegranate juice contains vitamins, minerals and antioxidants and is one of the only fruits where drinking the juice will get you more antioxidants than eating the fruit itself. This is because there are antioxidants in the peel and we don't eat the peel. When we squeeze the fruit to get the juice out, the antioxidants in the peel are released. While you can try to squeeze the juice yourself, this will take a great deal of effort from you. You can buy pomegranate juice in health food stores and in the health food sections of most grocery stores.

Tags: health food, antioxidants peel, food stores, health benefits, health food stores

Prepare Dandelion Root Juice

Prepare Dandelion Root Juice

Dandelion is a common weed that grows in temperate climates throughout Europe, Asia and America. People have used dandelion root for centuries as a blood purifier, and its diuretic action helps the kidneys and liver eliminate poisons and toxins. The root also aids in healing digestive problems and skin disorders, such as eczema. Dandelion root juice is an excellent and easy way to obtain the plant's health restoring benefits.

Instructions

1. Buy fresh dandelion root at your local farmer's market or health food store. Dandelion root is usually harvested in the fall, but can usually be found through late spring. Look for dandelion plants that are at least two years old. Don't purchase if there are dark spots on the leaves, as this means the dandelion has started to decay.

2. Make fresh-pressed dandelion root juice. Dandelion root is bitter, and should be mixed with other fruits or vegetables for optimum flavor. Make sure to thoroughly rinse any dirt off the dandelion leaves and roots before juicing. Push the dandelion leaves, roots and 1/2 an apple through a single or twin-gear juicer with a motor speed of at least 450 watts. Drink the fresh juice immediately for the best health benefits.

3. Prepare dandelion tea. Chop the dandelion roots until you have 1/4 cup, and then boil with 2 cups of water. Add minced ginger root and dried orange peel for additional flavor. Always cook for at least 15 minutes, since the beneficial chemicals are released during the long cooking time, and then filter the broth. Drink 1/2 cup of the warm beverage daily between meals.

4. Try dandelion root coffee. Chop-up dandelion roots, and grind them in a food processor. Spread the dandelion roots on an un-oiled baking sheet, and roast in the oven at 200 degrees for three hours or until the roots are a consistent dark brown color. Brew the roots just as you would regular coffee to make a rich dandelion-infused drink.

Tags: dandelion roots, dandelion leaves, dandelion leaves roots, dandelion root, Dandelion Root Juice

Grow Nopal

Nopal is a type of cactus native to Mexico. Known commonly as the "Prickly Pear", almost every part of the Nopal cactus is edible. Health benefits of Nopal include the regulation of the metabolic system and increased circulation. Nopal are resilient, hardy plants and although their native climate is a warm one, these cacti are very adaptable and capable of surviving in colder temperatures. Nopal cacti are fairly easy to grow because they take root quickly and require very little maintenance.

Instructions

1. Prepare a soil mixture to plant your Nopal cactus in. The ideal soil for this plant mimics that of its rocky native soil. If rocky soil is not available, however, the Nopal cactus will grow successfully in standard potting soil.

2. Plant a pad removed from a mature Nopal cactus into the soil. Allow a portion of the cactus pad to remain above the ground. If you choose, you may simply place the cactus pad on top of the soil as Nopal cacti pads can take root by simply laying upon the soil mixture.

3. Water the germinating cactus once a week. If your cactus is planted outdoors, do not water the plant after a recent rainfall as too much water can be detrimental to your cactus.

4. Wait for the roots of the Nopal cactus to take hold well in the soil. When this occurs, pack the soil down around the base of the young cactus as tightly as possible. Cacti are heavy, and this will prevent your plant from tipping as it grows.

5. Expose your Nopal cactus to plenty of sunlight. If you opt to grow the cactus indoors, place it near a window where it can benefit from as much sun exposure as possible. You may even opt to take the plant outdoors on warm days.

6. Feed your Nopal cactus a diluted low-nitrogen plant food every six months to ensure that it remains healthy.

Tags: Nopal cactus, your Nopal, your Nopal cactus, Nopal cacti, soil mixture

Make Frozen Custard

Frozen custard has become a popular substitute for ice cream. The delicious treat can be made at home easily, no matter what recipe or flavor you choose. Follow these easy steps, and you'll soon be enjoying your own homemade frozen custard.

Instructions

1. Assemble the ingredients. It's never a good idea to get halfway into a recipe to discover you don't have something on hand.

2. Gather the utensils and pans you will need. Most recipes call for a heavy saucepan or a double boiler. You will be heating milk products, and they scorch easily. Make sure the pan is big enough to hold all the ingredients.

3. Make the whipped cream. (This is optional.) Set the whipped cream back in the refrigerator.

4. Heat the milk over low heat. Stir the milk to keep it from sticking to the bottom of the pan. Some other recipes call for a thickening agent such as cornstarch to be added during this phase of cooking as well.

5. Mix the eggs and sugar while you are heating the milk. When the milk is at the required temperature of at least 160 degrees, gradually pour about half of the hot milk into the egg mixture. Stir well as you go. This will prevent the eggs from curdling and will give you a smooth custard. Return the entire mixture to the saucepan used to heat the milk.

6. Continue heating the egg, sugar and milk mixture. Then remove from heat, and add the remaining ingredients.

7. Cool mixture in the refrigerator for a few hours. Then you can freeze it-most recipes suggest using metal ice-cube trays, pans or an electric ice cream freezer to complete your homemade frozen custard.

Tags: your homemade frozen, heating milk, homemade frozen, homemade frozen custard, recipes call, whipped cream, your homemade

Make The Authentic Mexican Pork Tamale

Tamales are a traditional Mexican food known to have been eaten by Hernando Cortes de Monroy y Pizarro and his men.

Mexican tamales date back to pre-Columbian Mexico. Tamales are packets of corn dough filled with a savory or sweet filling that has been wrapped in corn husks or banana leaves. These packets are steamed and then served. Making authentic Mexican pork tamales requires several steps, including creating the corn dough or masa, preparing the pork filling, softening the husks and wrapping the tamales. While these steps are not necessarily difficult, they require patience and a few unique kitchen tools.

Instructions

Preparing the pork filling

1. Bring pork, water, onion, garlic and 1 1/2 tsp. of salt to a boil in the Dutch oven.

2. Simmer and cover for two and a half hours or until meat is tender.

3. Remove meat from broth, and allow both meat and broth to cool. For a healthier option, chilling the broth will allow easier removal of the fat.

4. Shred the meat and discard fat. This can be accomplished using two forks, or use your hands once pork has cooled.

5. Strain broth and reserve 6 cups.

6. Heat the red chili sauce in a large saucepan, add meat, and simmer covered for 10 minutes.

Making the masa dough

7. Beat shortening on medium speed in the large bowl for one minute.

8. Stir together masa harina, baking powder and 2 tsp. of salt.

9. Add masa mixture and broth in small amounts to the shortening until a thick creamy consistency is achieved.

Building the tamales

10. Soak corn husks in warm water for 20 minutes. Rinse to remove any corn silk and drain well.

11. Spread 2 tbsp. of masa mixture on the center of the corn husks.

12. Place 1 tbsp. of pork and sauce mixture in the center of the masa.

13. Fold the sides of the tamale in toward the center, and then fold up the bottom.

Cooking the tamales in the Dutch oven

14. Place a mound of extra corn husks to the center of the steamer basket which is then added to the Dutch oven. This will support the tamales in an upright position while cooking.

15. Lean the tamales, with the open end up between the side of the steamer basket and the mound of corn husks.

16. Fill the Dutch oven with water until the level reaches just below the steamer basket.

17.Bring water to boil and reduce heat to a simmer.

18. Cover and steam for 40 minutes, adding water as necessary.

Tags: corn husks, Dutch oven, steamer basket, corn dough, masa mixture, mixture center

Bowl A 300 In Wii Bowling

Bowl a 300 in Wii Bowling

"Wii Sports" is a sports-simulation game designed and developed by Nintendo for its Wii home-gaming console. The game contains a series of sports games in which the player can test his proficiency with the Wii controller, otherwise known as the "Wiimote." One of the major feats you can accomplish in the game is to score a 300 in "Wii Bowling," otherwise known as a "perfect game." With enough practice, bowling a 300 can become a manageable task.

Instructions

1. Move your character to the side of the lane that matches your throwing hand. For example, if you are right-handed, move to the right side of the lane. You'll want to be in a position where your ball would roll right along the gutter.

2. Press the A button, and tilt your character until the dotted line that the represents the ball's trajectory is half on the pin in front, and half on the pin next to it.

3. Throw a straight ball. If the ball is fast enough, it will knock all of the pins down, giving you a strike. You may need to practice these steps multiple times before you can throw a straight ball that is fast enough.

4. Bowl nine strikes for the first nine frames, then bowl three more strikes in the tenth frame in order to score 300 points.

Tags: Bowl Bowling, fast enough, otherwise known, side lane, straight ball, your character

Use Baking Paper To Bake Sheet Cake

Parchment paper may very well be a bakers most loved creation. Eliminate the frustration of missing cake bottoms and hard to remove cakes by using parchment paper when baking cakes. Baking paper is inexpensive and worth every penny of no more frustration, ruined creations and lost time. Keep a roll of parchment paper handy for those last-minute baked creations. Read on to learn use baking paper to bake sheet cake.

Instructions

1. Open the box of parchment paper, using caution not to cut yourself on the sharp blade. Unroll the parchment paper until you have a sheet that is just larger than your cake pan.

2. Crease the paper over the blade and firmly, but gently tear the paper. Use scissors to cut the parchment paper if you have difficulties using the box blade.

3. Lay the sheet of paper down on a flat surface. Place the baking sheet on top of the parchment paper. Trace around the baking sheet with a pencil or pen. Cut out the pan tracing.

4. Place the baking paper in the sheet cake pan. Crease the edges at the corners. Let the edges go partially up the side of the cake pan to keep any batter from slipping under the paper.

5. Prepare the cake batter. Pour the prepared batter into the pan, on top of the parchment paper. Put the cake in the oven and bake according to the recipe recommendations.

6. Take the cake from the oven. Place a wire cooling rack over the top of the cake pan. Using hot pads, hold the cooling rack in place over the cake pan, and flip the cake pan over so that the cake is upside down on the cooling rack.

7. Remove the cake pan from the cake. Carefully peel back the parchment paper from the cake bottom. Let the cake cool completely.

Tags: parchment paper, parchment paper, cooling rack, baking sheet, cake Crease, cake from