Maple Syrup Lemon Juice Cayenne Pepper & Water Detox

The maple syrup, lemon juice, cayenne pepper and water detox is known as the master cleanse. The goal of the master cleanse is to rid your body of the toxins it has built up over the course of your lifetime, which will leave you feeling happier, healthier, more energetic and less irritable.

Preparation

The master cleanse takes approximately three weeks to complete for maximum results. You will spend the first three days preparing your body for the detox by eliminating all processed food and meat from your diet. Throughout the diet, drink as much water as you like. The first day of preparation, eat only fresh fruit and vegetables. The second day do the same, only juice the produce; your body needs to prepare for a liquid diet. The third day, prepare two liters of freshly squeezed orange juice and mix with two tablespoons of maple syrup. The syrup in the diet is necessary for caloric needs.

The Cleanse

For maximum benefits, the cleansing portion lasts for ten days. You will need to prepare your daily rations in the morning and take them with you everywhere you go. One day's worth of ingredients is as follows: 14 tablespoons each of lemon juice and maple syrup, half a teaspoon of cayenne pepper and two liters of water. In addition to those ingredients, you'll need three portable containers for storage. In two of the containers, mix seven tablespoons each of lemon juice and maple syrup and fill with water. Stir in one-quarter teaspoon of cayenne pepper and mix thoroughly. These two bottles contain everything you will be consuming throughout the day; ration it wisely by drinking a few sips of lemonade followed by double that amount in water when you are feeling hungry. The third container is your water bottle; fill it as often as you need to.

Elimination

In order to properly detoxify your body, the toxins must come out in the form of bowel movements. There are laxative teas that can assist you in the process, but a less expensive and equally effective method is to drink a mixture of one tablespoon of sea salt and one liter of water. The body cannot absorb salt water, so it will go through you within one hour. This process will likely produce multiple movements, so make sure you have time to devote to the task. It must be done daily.

Completion

After ten days of cleansing, you cannot return to solid food without the unpleasant side effects of constipation and cramps, so you must ease out of the diet the same way you eased in, in reverse order for three days. Make the orange juice and maple syrup mixture the first day. The second day, consume fruit and vegetable juice and, the third day, consume only fresh produce. After the third day of easing out of the cleanse, you must re-evaluate your eating habits and alter them appropriately. It is important after you cleanse to eat live food. Live food is defined as food that contains enzymes; enzymes help your body digest food. Cooking food kills enzymes, so eating a diet high in raw foods such as fresh fruit and vegetables, nuts and seeds is essential. Also, adding probiotics to your diet will line your flushed digestive tract with healthy bacteria needed to kill the destructive bacteria that cause things such as intestinal inflammation.

Tags: maple syrup, your body, juice maple, juice maple syrup, lemon juice, master cleanse, body toxins

Make Healthy Popcorn Balls

Healthy popcorn balls are low-glycemic and have a shot of fiber and protein.

Popcorn balls are a perennial favorite snack, and although the popcorn offers a high level of dietary fiber, traditional recipes pack popcorn balls with fat and sugar. Replacing butter or marshmallows with peanut butter or tahini sesame butter adds good unsaturated fat and a dose of protein. Agave nectar can replace the usual sugar or corn syrup. While many nutritionists argue whether agave is healthier than sugar, it does have a lower glycemic index than other sweeteners.

Instructions

1. Place popcorn into the mixing bowl.

2. Combine agave nectar and peanut butter or tahini in the saucepan. Set the heat to medium, stirring constantly with wooden spoon, until the mixture becomes frothy and bubbly.

3. Pour hot nectar and peanut butter or tahini over the popcorn in the bowl and mix well.

4. Allow to cool, and then form mixture into balls with your hands.

5. Place the popcorn balls on wax paper and allow to set for 20 to 30 minutes.

Tags: butter tahini, peanut butter, peanut butter tahini, popcorn balls, balls with

How Do Potato Chips Get Stale

How and Why

Moisture is the culprit when discussing stale potato chips. The chips themselves are very dry due to the fact that they have been fried and rid of almost all moisture. When a bag of chips is left open, the air in the room circulates into the bag. When the air comes into contact with the dry chip, the chip will soak up some of the moisture in the air. The longer a bag is left open, the longer the chips are exposed to the moist air. Stale chips are basically chips with too much moisture. They lose their crispness.

Packaging

But bags of chips come with air already sealed inside, so how are they not already stale when they are opened? The reason is that they are sealed with air in a factory that maintains a low humidity level.

Restoration

If you do have stale chips, you can revive them to their former glory. All you need is a microwave or oven. In a microwave, set for about 20 seconds and then let cool. An oven is only practical if you need to revive quite a few chips. In this case, spread them out on a pan and bake at about 350 degrees for about 5 to 10 minutes. Check frequently to make sure they don't overcook. In the case of the microwave and the oven, let the chips cool before you eat them.

Tags: left open, microwave oven, that they

Marinades For Duck

Duck has strong, yet versatile flavors.

Although chicken is America's poultry sweetheart, anyone smitten with the succulent would likely anoint duck as the prince of protein. As chicken's alter ego, duck is an adventuresome alternative to the household staple and offers richer flavors than your run of the mill clucker. Since duck is hearty game meat, it's a sturdy platform for marinades ranging from salty to sweet and sour to savory.

Soy Marinade

The duck can be prepared deboned or whole.

The saltiness of soy sauce will counterbalance the sweet fattiness of duck and is a good marinade base. To make a soy marinade, combine ½ cup soy sauce, 2 tbsp. crushed ginger, 2 tbsp. of orange juice and 1 tsp. of sesame oil. Whisk the contents together in a large bowl and transfer to a plastic bag. Marinate the duck for at least an hour before cooking.

Honey-Balsamic Marinade

The glaze will become almost candied when cooked.

Duck's fatty skin will absorb a honey or sugar-based marinade and crisp up when cooked. Prepare a honey-balsamic glaze by whisking together ½ cup balsamic vinegar, ¼ cup honey, ¼ cup orange juice and 1 tbsp. of lemon juice. Pour contents over the duck and refrigerate overnight. Since the glaze will leave sticky excess, use this marinade when pan roasting duck, rather than grilling.

Citrus Marinade

Substitute the orange juice for grapefruit juice to add extra tang.

For a crisp citrus-based marinade that will round out a duck's oiliness with a refreshing edge, mix a cup of white wine -- preferably something with citrus notes, such as a Sauvignon Blanc -- ½ cup orange juice and 1 tsp. of lime juice. Add salt and pepper to taste. Pour the contents over the duck and refrigerate overnight.

Spicy Marinade

Duck meat, especially the dark parts, is very rich and a little heat won't mask the flesh's flavor. There are several pre-made jerk marinades carried in grocery stores. Deboned duck can be rubbed with the jerk marinade and then grilled or barbecued.

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Rescue A Broken Sauce

A sauce based on eggs can be temperamental, breaking down from a thick, creamy mixture to a thin liquid with grainy curds in the blink of an eye. Mayonnaise and hollandaise are both emulsions of egg yolks, but when they separate--unlike Humpty Dumpty--you can put them back together again.

Instructions

Saving a cold emulsion

1. Stop adding oil as soon as you see the mixture loosen and turn grainy. Adding oil too quickly to an egg yolk or forcing more oil than it can hold will break an emulsion such as mayonnaise.

2. In a separate bowl, whisk together a fresh egg yolk and 1 tbsp. lemon juice.

3. While whisking constantly, drizzle the broken mixture very slowly into the new yolk. If you're using a blender, transfer the mixture back into the blender jar.

4. Continue whisking or blending in more oil slowly until you obtain the desired consistency. Unrefined oils such as extra-virgin olive oil tend to separate easily, so use pure olive oil or another refined oil to make a more stable mixture.

Saving a warm emulsion

5. Prepare warm egg-based mixtures like hollandaise or be'arnaise sauce in a double boiler over hot (barely simmering but not boiling) water to help prevent breaking and curdling. Whisk in melted butter slowly. Take care not to add more than the yolks can hold.

6. A thin line of oiliness around the edge of the sauce is an early warning that the sauce may separate. At this point, you can try saving it before it actually breaks. Immediately remove it from the heat. Slowly whisk in 1 tbsp. cold water or cream.

7. Once the sauce breaks completely, you'll need to add a fresh egg yolk to rebind the liquids. In another bowl, whisk together 1 egg yolk and 1 tbsp. cold water or cream.

8. While whisking constantly, very slowly drizzle the broken, still-warm sauce into the new egg mixture.

9. Return the sauce to the double boiler. Whisk constantly until it thickens to the desired consistency.

Tags: bowl whisk, bowl whisk together, cold water, cold water cream, desired consistency, double boiler

Diy Roasting Ducks

Roast duck is a fatty and flavorful meat.

One of the perks of roasting duck, or any meat, is that you can prep the dish, then leave it to slowly cook for several hours, allowing you to focus on other things. Roast duck is especially delicious as the dark meat has a rich flavor. Duck is technically a white meat, just with a darker color. Duck can be roasted with sweet or savory spices and herbs and pairs well with both fruits and vegetables, making it a very versatile dish. Duck has a lot of fat, giving it a higher calorie count. Roasting will allow the fat to melt away.

Instructions

1. Heat the oven to 350 F, which is considered the standard for roasting meat. If you have more time, you can set the temperature lower to allow for more flavor and juices in the meat. Don't ever roast duck or any meat below 200 F.

2. Remove extra fat from the body and neck of the duck while the oven is heating. You can remove excess fat through the cavities of the duck.

3. Rinse the duck once you have pulled out the excess fat. Be sure to rinse both the inside and outside of the duck, then use paper towels to pat the meat dry.

4. Poke the duck's skin with a thin knife all over. Poking the skin allows the duck fat to drain off while cooking.

5. Season your duck. You can use a glaze, a spice rub or keep it simple with salt and pepper. Regardless of what seasoning method you choose, make sure to season the inside of the duck as well to allow for the most flavor.

6. Set the duck in a roasting pan with the breast side facing up. Add 3 cups boiling water to the roasting pan by pouring the water over the duck first.

7. Roast the duck for 2 ½ to 3 hours. Test the temperature of the meat through the thigh or breast with a meat thermometer. The duck will be done when the temperature is 165 F. You will need to turn the duck every half hour to allow the bird to cook evenly. If you prefer, baste the duck with the juices in the roasting pan each time you turn it. The basting will help release more fat.

8. Remove the finished duck from the oven and allow it to sit for 15 minutes. This helps the juices settle into the duck so they don't spill out when you are carving the meat.

Tags: Roast duck, duck meat

Roast A Deer Hind Quarter

A deer hind quarter is more commonly known as a venison rump roast. These roasts are cooked much like traditional beef roasts: They are cooked at low temperature for an extended period of time. For those who are not fond of the wild taste of venison, leaving the roast in a salt water marinade can help to remove some of the "gamey" taste.

Instructions

1. Fill the marinating dish one quarter full with water. Mix with three tablespoons of salt. Place your frozen or fresh roast into the marinating dish. Pour in enough water to cover the roast. Cover the marinating dish and refrigerate overnight.

2. Preheat the over to 300 degrees Fahrenheit. Remove the now thawed and salted roast from the dish. Rinse the roast in cold water. Place the roast on the food scale and note the weight. Place the roast into the roasting pan.

3. Cover the roast with the roasting pan lid. Place the roast into the preheated oven. Cook for 30 minutes per pound of meat. Remove the roast using oven mitts and allow the roast to cool for 10 minutes before serving.

Tags: marinating dish, Place roast, roast into, Place roast into

Lowsodium Diet Plan

According to the Mayo Clinic, approximately 77 percent of sodium is consumed from eating processed or prepared foods containing high levels of sodium. So, even though you might be trying to limit your sodium intake, hidden sodium could be hindering your efforts. Your body needs a small amount of this substance to balance your body's fluids, transmit impulses to nerves and relax muscles. But too much can cause health issues like high blood pressure. The Mayo Clinic recommends that people consume 1,500-2,400mg of sodium daily.

Low-Sodium Meats

Fresh fish, poultry and pork are usually low in sodium. In addition, you can eat egg whites and whole eggs, without any added salt. When preparing dinner, try using dried peas and low-sodium canned fish.

Low-Sodium Dairy Products

Select low-fat milks, yogurt and ice milk. In addition, look for low-sodium cheese products, including low-sodium cream cheese. Regular versions of these products often contain extra sodium.

Low-Sodium Breads and Grains

Grains are an important part of your diet, but many of these products contain extra sodium. Choose rice and pasta, but don't be tempted to add salt while cooking. Also, look for low-sodium crackers, popcorn and chips for snack time.

Fruits and Veggies

When shopping for vegetables, choose fresh and frozen products, which don't have added sodium. Cut your own potatoes into french fries instead of buying frozen versions. Also, reduced-sodium tomato sauces and fruit juices are a good choice.

Low-Sodium Fats

Fat in moderation isn't bad for the diet, but choosing the wrong kinds is. When using butter, choose the unsalted variety, and use sodium-free salad dressings. Also, look for low-sodium dessert products.

Foods to Avoid

When cutting back on sodium, it's important to avoid foods that contain a lot of it. Stay away from smoked or cured meats, bacon and sausages, The preservatives used in frozen meals are often packed with extra sodium.

Also, don't eat breads that contain salt, including croutons or salted crackers. In addition certain dairy products, such as buttermilk and cheese spreads, should be eaten sparingly. Foods that are canned usually contain more sodium than fresh or frozen versions.

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Juice Sugar Cane

Sugar cane is a thick-skinned porous grass that produces a sweet, watery juice. Sugar cane juice is a source of unrefined carbohydrates, and there are numerous benefits to drinking this juice, including immune system support and teeth strengthening. Extracting the juice from sugar cane is done primarily using an extractor or juicer, which are available both commercially and for consumers.

Instructions

1. Set up your sugar cane juice extractor. Make sure that the rollers and juice barrel of your extractor are clean. Most juice extractors are operated by electricity so place it near a power source and plug in your extractor.

2. Place the extractor on a solid flat surface if it is free-standing. If you have a table top extractor, keep the machine away from the edges of the table and ensure that the surface is clean and dry.

3. Switch on your extractor. Most extractors have a green power switch that begins moving the sugar cane rollers.

4. Slowly insert one end of the sugar cane stalk into the extractor's feed slot. The rollers of electric sugar cane extractors will then begin pulling the stalk through the machine.

5. Lightly hold onto the free end of the sugar cane stalk as the extractor feeds the stalk through. Do not force the stalk into the extractor's feed as this could cause jamming.

6. Repeat steps 4 and 5 with remaining sugar cane stalks once the stalk has been completely fed through the extractor.

7. Switch the extractor off when you have juiced all of your sugar cane.

8. Gently pull out on the juicer barrel to release the juice container. Pour juice into a jug or container and refrigerate to guarantee freshness.

9. Unplug your extractor and wipe down with a damp sponge after every use. Wash the juice barrel in the sink using a gentle dish soap.

Tags: sugar cane, your extractor, your sugar cane, cane juice, cane stalk, extractor feed, into extractor

Keep Avocado From Going Black

Use a hollowed out avocado as a serving dish for fresh guacamole.

Although famous for being the main ingredient in guacamole, the creamy flesh and rich flavor of avocados make it popular to use in a variety of dishes. Avocados are often sliced over salads and sandwiches, used in sushi rolls, and even made into ice cream. They are also an excellent source of dietary fiber, vitamin K and healthy monounsaturated fat. One problem with avocado is that the flesh quickly oxidizes and turn brown and eventually black when exposed to air. If you have leftover cut avocado, there are simple ways to reduce oxidization and keep it fresh-looking for days.

Instructions

1. Sprinkle the cut avocado with freshly squeeze lemon or lime juice. The citrus acid will help the avocado retain its color.

2. Keep the pit with the leftover avocado. The pit helps keep the avocado green longer because it reduces the amount of surface area that is exposed to air. However this mostly affects the parts touching or near the pit.

3. Wrap the avocado tightly with plastic wrap, pressing down tightly to keep air out. Place the avocado in the refrigerator. Use the cut avocado within three days.

Tags: leftover avocado

Fry Chicken In A Cast Iron Skillet

Fried chicken is a quintessentially American dish. It is a picnic standard and a regular on dining tables, especially in the South. Cooking it in a cast iron skillet makes it better--and even more American in character. Cast iron pans are useful in the kitchen, both for their ability to withstand high temperatures and for their long-lasting heat retention. They also are valuable for their non-stick properties. Cast iron is the perfect pan for making perfect fried chicken.

Instructions

Prepare the Chicken

1. Rinse the chicken parts under cold running water and place them in a bowl. Cover with the buttermilk, then marinate the chicken in the buttermilk for three to four hours. Keep the chicken covered and refrigerated.

2. Combine the flour and seasonings in a bowl. Crack the eggs into another bowl and beat them well.

3. Remove one piece of chicken at a time from the buttermilk, starting with the largest pieces of chicken. Allow the excess buttermilk to drip off, then bury the chicken pieces in the seasoned flour. Keep the pieces separated from each other. Leave them in the flour for about 10 minutes.

4. Roll the floured chicken in the eggs, then bury in the flour again. Leave the chicken parts in the flour for another 10 minutes, then remove them and place them on a rack. Allow them to dry while the skillet heats.

Cook the Chicken

5. Put the oil or shortening in the skillet. Heat it on medium to 350 to 360 degrees Fahrenheit. Use your candy/deep fat thermometer to verify the temperature.

6. Place the chicken in the heated fat. Do not crowd the pan. If necessary, cook the chicken in two batches.

7. Brown the chicken quickly and thoroughly. If the chicken does not brown quickly, raise the heat slightly. Once the chicken is browned, reduce the heat, if necessary, so that the fat maintains a temperature of about 325 degrees. Reduce the heat if the chicken seems to be getting too brown too fast. Cooking time will be about 30 minutes. The internal temperature of the chicken should be about 165 degrees when checked with the meat thermometer.

Tags: about degrees, about minutes, chicken parts, place them, then bury

Make African Collard Greens

The West African style of preparing collard greens actually originated in the southern United States. Greens, turnip tops, turkey legs and ham hocks were left to slaves to create dishes for their meals. Over time, African collard greens became a staple at the Southern supper table.

Instructions

Recipe I

1. Heat oil in a large, heavy skillet over medium heat. Add the onions and meat. Fry until tender.

2. Add more oil to the pan and incorporate it with the meat and onions. Add the collard greens. Stir and fry until the greens are heated through.

3. Crumble the vegetable cubes over the greens. Mix well. Heat through a few minutes while the vegetable cubes are incorporated.

4. Serve the greens over hot rice. Offer fried plantains on the side.

Recipe II

5. Heat the olive oil in a large, heavy pot over medium heat. Add the garlic and carefully saute it until it starts to turn golden brown. Take care not to turn the garlic.

6. Pour the chicken stock into the pot. Add the turkey meat. Put a lid on the pot, reduce the heat and simmer for 30 minutes.

7. Rinse the collard greens in a large colander. Pat dry between layers of paper towels. Trim the greens and chop them.

8. Add the greens to the pot. Increase the heat to medium high. Cook about 45 minutes and allow the greens to cook down. Stir occasionally.

9. Season to taste with salt and pepper. Turn the heat down to medium. Continue cooking 45 minutes to an hour until the greens are dark green and tender.

10. Drain the water from the greens and reserve it. Sprinkle the red pepper flakes over the greens and mix in. Use the reserve liquid when reheating leftovers.

Tags: collard greens, collard greens, greens reserve, large heavy, medium heat

Use Sweet Cicely

The scent of sweet cicely will remind you of anise and myrrh and the seed pod that forms in the early summer has a nutty flavor. There are many ways to use sweet cicely. Every part of the plant can find a purpose for your home.

Instructions

1. Pluck the early seed. You can use the unripe seed chopped and added to ice cream or tossed whole into fruit salads. Eat it like candy. It's sweet and delicious.

2. Wait until the seed ripe. When the seed becomes dark brown, it can be removed and added whole to pies, conserves and cookies. The ripe seeds can be crushed and added to most dessert recipes. The leaves and seeds of the sweet cicely are sweet, so sugar amounts should be reduced.

3. Freeze the leaves. The leaves of the sweet cicely plant don't dry well. If you want to use them later, it is best to freeze them. The uses of the sweet cicely leaves vary. Use them raw as great additions to salad dressing or omelettes. You can also cook them with cabbage or add them to stews and soups.

4. Chop the root of the plant. The thick brown taproot can be peeled and chopped. Top this with a salad dressing and you have a side dish. Cook the root and you can use the sweet cicely as an alternative root vegetable.

Tags: sweet cicely, salad dressing, sweet cicely

Dijon Mustard Pine Nuts Olive Oil & A Romaine Salad

Romaine lettuce makes a crisp and beautiful salad.

Salads are one of the most infinitely variable foods. Hot or cold, green or starchy, artfully arranged or carelessly tossed, there is a suitable salad for every culinary occasion. The vivid color and crisp texture of romaine lettuce makes it especially popular in green salads. Romaine has enough body to stand up to bold flavors and makes an especially fine base for vinaigrettes with fresh herbs. Mustard not only adds flavor to a vinaigrette, its natural emulsifiers help keep the dressing from separating.

Instructions

1. Combine the oil and vinegar in the mixing bowl or shaker/dispenser. Mince the rosemary finely, and add it to the vinaigrette along with the thyme. Mash the garlic to a fine paste and add to the oil and vinegar.

2. Spoon the smaller amount of Dijon mustard into the shaker or mixing bowl. Whisk vigorously or shake until combined, then taste the vinaigrette. Add extra mustard if desired for pungency or extra vinegar if acidity is needed. Add fresh-ground pepper to taste.

3. Place a heavy skillet over medium heat. Once it has warmed up, add the pine nuts. Shake the pan continuously until the nuts are uniformly golden brown and have become aromatic. Remove from the heat and set aside.

4. Rinse the romaine carefully under cold running water. Pat it dry on paper towels, then tear it coarsely and mound in the salad bowl.

5. Garnish as desired with vegetables or shredded cheese. Sprinkle the pine nuts over the salad. Bring the salad to the table, with the vinaigrette on the side in a cruet or the shaker/dispenser. Serve with your favorite meal or as a light lunch with fresh, crusty bread.

Tags: lettuce makes, makes especially, mixing bowl, pine nuts, shaker dispenser

Pickle Pig'S Feet

Want to try something a little bit off of the beaten path as an appetizer for your next get together? Pig's feet aren't just for the average redneck anymore! An easy and delicious snack to make at home, this down home recipe has been recognized by Southerners for ages. Now, stop turning up your nose (oink!) and give them a try!

Instructions

1. Start by making sure each jar is thoroughly cleaned out and sterile for the storage of pig's feet.

2. Give the pig's feet a good washing with cool water.

3. Cook the pig's feet. Put the feet in a large pot and add enough water to cover the meat. Over medium-high heat, bring the water to a rolling boil. Reduce the heat to a low simmer and cook pig's feet for about 1 hour and 30 minutes, or until tender. Make sure to stir during the boiling process often.

4. Use a slotted spoon or tongs to remove pig's feet from water. Rinse feet under hot water to remove excess fat and foam. Remove as many visible bones as possible so that you can fit the feet in jars.

5. Rewash your large pot to cook your pickled vinegar. Estimate about how much vinegar will need to cover the pig's feet and add the vinegar to the pot (you will add the feet later after your pickled vinegar is done). Put onions, bay leaves, peppercorns, cloves, mustard seeds, coriander seeds, and 2 slices of ginger root into the pot. Bring the ingredients to a rolling boil. Reduce heat and let simmer for 45 minutes.

6. After about 45 minutes of simmering, add the pigs feet back into the pot of pickled vinegar and spices. Bring this mixture to a full boil. After full boil has been reached, turn off the heat.

7. Remove each pig's foot with slotted spoon or tongs. Place as many will fit into the jars. Pour the pickled vinegar mix in the jar and seal tightly.

8. Allow the sealed jars to refrigerate for at least 3 to 7 days before eating.

Tags: pickled vinegar, your pickled vinegar, boil Reduce, boil Reduce heat, full boil, heat simmer

Use Candy Molds To Make Jello Jigglers

Brightly colored Jell-O is a hit at any party. Formed into tiny hearts, stars or other shapes, Jell-O Jigglers will become the star of the evening. While Jell-O makes its own Jell-O Jigglers molds, any plastic or silicone candy mold you own will make fun, tasty, colorful shapes.

Mixing Jell-O

To use your Jell-O in candy molds, mix as the package directs, adding 1 cup of boiling water to a 3-ounce package of gelatin. You can also substitute your favorite fruit juice; simply bring it to a boil before mixing it with the Jell-O powder. Stir the Jell-O until all the powder is dissolved.

Pouring Jell-O

Whether you're using a Jell-O Jigglers mold or your own candy mold, spray it lightly with nonstick cooking spray before use. This will allow the Jigglers to pop out easier when set. Pour the Jell-O into the mold, filling each cavity evenly.

Removing Jell-O

Refrigerate the Jell-O until it sets, about three hours. Dip the bottom of the mold in warm water for 15 seconds and invert the mold over a plate. If your molds are made of silicone, you can gently press the bottom of each cavity and the Jigglers should slip right out.

Conclusion

Any fun-shaped molds can give your Jell-O an extra kick and allow you to serve up treats shaped like mini fruits, Easter eggs or animals. Make sure to coat molds with cooking spray before using, and refrigerate until you are certain the Jigglers are set.

Tags: Jell-O Jigglers, candy mold, cooking spray, cooking spray before, each cavity, Jell-O until, spray before

Meal Ideas For A Crowd

Whether you are planning an event for a crowd or providing food for one, it is important to remember to keep it simple and make familiar recipes. Some of the best meals are comfort food that people love to eat, but do not always want to make.

Sandwiches

Make a giant sub that can be cut into smaller pieces or make a variety sandwiches on different types of bread. Use roast beef and Swiss on rye bread, ham and cheddar on wheat bread and throw in a few peanut butter and jelly on white bread sandwiches for trays of food that are appealing to everyone.

Crock Pots

Use crock pots to make large batches of food, like sloppy joe's, chili and chicken with dumplings.

Grill

Put marinated chicken, pork, beef or fish with lemon butter on a hot grill for a quick, tasty meal. Throw a few fruit kabobs on the grill to add a party dessert.

Casserole

Make broccoli chicken and rice casseroles or spaghetti casserole for a tasty home-cooked meal guaranteed to feed a crowd.

Fried Chicken

Fry batches of chicken to serve with cold salads or hot sides like mashed potatoes and green beans.

Considerations

Make simple meals when cooking for a crowd; familiar recipes work best. Make the food in familiar batch sizes or try doubling the recipe. Remember to adjust cooking times after altering a recipe.

Tags: familiar recipes, food that

Make Popcorn Candies & Popcorn Balls

Popcorn candy and popcorn balls make great holiday party snacks.

Popcorn candies, with a candy cane flavor, would make a delicious and unusual addition to the snack table at a Christmas party. The colorful candies will coordinate with holiday decorations. Homemade popcorn balls are a fall favorite. The sticky snacks are a big hit with ghosts and goblins of all ages. Packaged in colorful cellophane and labeled with the candy-maker's name and address, the delicious popcorn balls are a special Halloween treat for a costumed small fry.

Instructions

Make Popcorn Candy

1. Place the candy canes, two at a time, in a plastic, sealable bag and close. Crush the candy canes with the mallet. Repeat until all candy canes are crushed into small pieces about the size of a rice kernel.

2. Place the popped popcorn in a large bowl.

3. Melt the candy melt discs in a small bowl in the microwave oven for 10 seconds. Stir the melts. Repeat until the discs are completely melted.

4. Pour the melted coating and crushed candy cane over the popcorn. Stir thoroughly with your hands.

5. Cool the mixture for 20 minutes, and break the popcorn candy into bite-sized pieces.

Make the Popcorn Balls

6. Combine the corn syrup, butter, water, confectioner's sugar and marshmallows in the saucepan over medium heat on a stove top burner.

7. Heat and stir the mixture with a wooden spoon until the mixture begins to boil. Pour in the popped popcorn, and stir until each popcorn kernel is coated with the mixture.

8. Grease your hands with butter, and shape the coated popcorn into tennis ball-sized balls before the mixture cools.

9. Wrap each ball with plastic wrap. Store the popcorn balls at room temperature.

Tags: candy canes, Make Popcorn, candy cane, popcorn balls, Popcorn Balls, popcorn balls

Interstate Wine Shipping Laws In Florida

It is important to know the law.

The laws governing the shipping and receiving of wine vary from state to state, county to county. Whether you are a wine supplier or consumer, it is important to know what the laws are in your area and how they might affect you.

Direct Shipments from Wineries

Wine shipments are banned in five Florida counties.

Under Florida law, all vineyards and wineries may ship wine directly to consumers, unless the consumer lives in one of five counties where alcohol is prohibited by local ordinance: Lafayette, Liberty, Madison, Suwannee and Washington.

Adult Signature Required

An adult must sign for every wine shipment.

Florida law requires that all wine shipments be received by an adult signatory. The recipient must sign a shipping receipt at the time wine is delivered.

No Quanitity Limits

Enjoy as much as you want.

There are no bottle, case or other quantity limits in Florida. A consumer may receive shipments of as much wine as she wishes to order.

Taxes: Shippers

The supplier is required to pay all state sales, excise and/or markup taxes on wine shipped directly to consumers. State excise taxes are: $2.25 per gallon for wine containing less than 17.259 percent alcohol; $3 per gallon for wine containing 17.259 percent or more alcohol; $3.50 per gallon for all sparkling wines. Payment must be made to the Florida Division of Alcoholic Beverages and Tobacco by the 10th day following the month of sale.

Reporting Requirements: Shippers

For all shipments, suppliers must report: the name and address of the consumer, product type, volume and percentage of alcohol by volume, purchase date and invoice number. Reports are to be made to the Florida Division of Alcoholic Beverages and Tobacco by the 10th day following the month of sale. Suppliers who are approved to ship wine to Florida must also make a non-activity report for any month in which they make no shipments.

Taxes and Reporting: Consumers

Consumers must report and pay any applicable Sales/Use tax to the county where they receive their wine. Procedures and tax rates may vary from county to county.

Tags: 10th following, 10th following month, alcohol gallon, Alcoholic Beverages, Alcoholic Beverages Tobacco, Beverages Tobacco

Eat Limburger Cheese

Limburger cheese is known for its distinctive smell. In fact, the smell alone caused an interstate dispute over whether the cheese was deliverable in the mail, according to "Uncle John's Slightly Irregular Bathroom Reader." While the smell of the cheese is pungent, the taste of the cheese can be described as buttery and sweet and not nearly as strong tasting as it smells. Monroe, Wisconsin, is known for creating some of the best Limburger cheese in the United States. The cheese is an ingredient of traditional sandwiches and all by itself.

Instructions

Traditional Limburger Sandwich

1. Use pumpernickel or rye bread as the base of the sandwich. Rye and pumpernickel have distinctive tastes that will not be drowned out by the flavors of the other ingredients.

2. Thinly slice sweet onions. Fresh onions work best. The sweetness of the onion plays well with the cheese. In most recipes that use Limburger cheese, sweet onions will also be included. Your taste preferences will determine the amount of onion placed in the sandwich.

3. Use pepper and mustard to taste. Wash the sandwich down with a beer. According to the Beer Advocate website, beers with strong flavors will work best with strong flavored cheeses like Limburger.

Snack Ideas

4. Purchase a Limburger spread for use in snacks. Pair the Limburger spread with toasted rye bread. Spread the desired amount and snack away.

5. Pair the cheese spread with crackers. Rye crackers work best. Melba toast also works well with the strong taste of the cheese.

6. Cut a slice of Limburger cheese and try it on its own. Trying the cheese by itself will allow you to appreciate the cheese for its own flavors uninterrupted by any other flavors. For those faint of heart, have a beer ready to wash it all down.

Tags: Limburger cheese, with strong, work best, Limburger spread, spread with, sweet onions

Brands Of Heavy Whipping Cream

Brands of Heavy Whipping Cream

Very few heavy whipping cream brands are sold nationally, as most dairy products are harvested, packaged, and sold regionally. Usually when you go to the supermarket, you see the store brand such as the Great Value heavy whipping cream offered at WalMart, and several regional brands like Borden or Land O'Lakes.

Great Value Heavy Whipping Cream

Generally speaking, Great Value heavy whipping cream has a lower number of calories per serving than most other brands at 50 per tablespoon. If you're whipping it into a dessert topping, it makes a lighter whipped cream for you to enjoy. This is partly due to a low 35 percent butterfat, whereas most heavy whipping creams range from 36 to 40 percent. However, if you're using the product to make a sauce or soup, this makes it more likely to curdle at high temperatures and cause it to fail completely.

Land O Lakes Heavy Whipping Cream

From the company that started as a co-op in the early 1920s and claims to have led the way in selling butter in stick form, Land O Lakes offers a heavy whipping cream that promises a farm-fresh taste. The company states, "Our authentic heavy whipping cream promises rich, naturally delicious results..." Its website even offers a wide variety of recipes to utilize the heavy whipping cream, including soups, pastas, cakes and pies.

Organic Valley Heavy Whipping Cream

Organic Valley is a "mission-driven cooperative, owned by family farmers." Today it's the No. 1 source of organic milk in the county. It even has a handy tool on the website that allows you to find a local farm in your area that harvests and sells its heavy whipping cream and other dairy products. Organic Valley's heavy whipping cream is rich with 40 percent butterfat and is pasteurized by slowly heating it to 145 degrees.

Borden's Heavy Whipping Cream

Sporting the famous cow Elsie on the logo, Borden's heavy whipping cream has been available in the southern U.S. for over 150 years. In 1939, the Rotolactor electric milking system was introduced at the World's Fair. Borden's heavy whipping cream is highly rated, time tested, and proven to be a dependable product.

Tags: heavy whipping, heavy whipping cream, whipping cream, Great Value, Land Lakes, Organic Valley

Cook Holiday Cornbread Stuffing

When holiday recipes include a turkey, stuffing can't be far behind. While the terms "stuffing" and "dressing" are generally used interchangeably, they do have different connotations. "Dressing" is baked separately in a pan. The "stuffing" you'll learn about here is placed inside the bird while it is roasting.

Instructions

1. Preheat the oven to 375 degrees F. Butter a glass baking dish. Assemble the ingredients and equipment.

2. Chop onions and celery. Melt the butter in the pan. Add the celery and onions. Shake the pan to keep the contents moving. Cook over medium heat until the celery and onions begin to take on a bit of color.

3. Pull whole, fresh sage leaves from the stem. Stack the sage leaves and chop them into very fine slivers. Add the sage to the celery and onions and continue to cook.

4. Cut cornbread muffins into small pieces. Toast some of the cornbread pieces on a baking sheet in the oven for a few minutes to bring out their flavor.

5. Place most of the cornbread in a large bowl. Add the carmelized onions, the celery and sage and mix into the bread. Add a beaten egg to act as a binder. Mix well.

6. Add the rest of the toasted cornbread. Moisten the mixture with chicken stock and heavy cream until it is the desired consistency.

7. Spoon the mixture into the glass baking dish. Gently press the stuffing into the dish. Bake at 375 degrees F until the top of brown and crusty.

Tags: celery onions, baking dish, glass baking, glass baking dish, onions celery, sage leaves

Should You Cut Mold Off Of Cheese

With some cheeses, you can cut the mold off and keep eating.

Cheese is a much-beloved food in many countries around the world. Different varieties of cheese are used as toppings, fillings, sauces or as a snack all by itself. Several cheeses acquire their special textures and qualities from mold, but not all molds are created equal. It is wise to learn when to eat it and when to get rid of it to avoid problems.

Shelf Life

Most people have probably kept cheese lingering in the refrigerator a little longer than they should have, and had mold start to form. Cheese is a food like any other, and can't keep indefinitely. The shelf life varies from cheese to cheese, assuming you keep it refrigerated. Soft cheeses like ricotta or cottage cheese usually last for about a week. Semi-soft cheeses such as feta or mozzarella are good for two to three weeks, firm cheeses like Swiss and cheddar can last for five weeks or longer and hard cheese like Parmesan may survive 10 months.

When to Cut

While mold is not something you like to see on any food, there are times when simply cutting it off the outside keeps your cheese edible. If you encounter mold on firm cheeses like cheddar, Colby or Swiss, cut the moldy area off, plus about an inch on each side of the mold. Wrap the mold up and toss it in the garbage to avoid spreading it in your kitchen. Cut carefully when you are trimming away mold, because even your knife can spread mold spores if it comes in contact with the mold as you cut.

When to Discard

While it is OK to perform a little "surgery" and salvage firmer cheeses, soft cheese that has developed mold should be thrown out. Any cheese that has been shredded, sliced or crumbled that has mold, may have it all the way through and should be thrown away. Soft cheese like cottage cheese, cream cheese, Camembert, Brie or ricotta has the same issue and you should not try to salvage any of it if mold is present.

Dangers of Eating

Anytime you ingest mold, you are taking your chances, healthwise. Some mold spores may not cause you to become ill, but others that produce poisons called mycotoxins, certainly can. If you are unsure of how deeply the mold has penetrated, just throw it out. No piece of cheese is worth your health.

Tags: cheeses like, cheese like, cheese that, cottage cheese, firm cheeses, firm cheeses like

Tortilla Soup With Chicken Squash

Tortillas are delicious when soaked in vegetable soup.

Tortilla soup uses strips of tortilla to create a soup with a Mexican flair. While called a tortilla soup, the tortilla itself doesn't make up the bulk of the soup. Instead, a large number of vegetables are added that provide a broad assortment of nutrients. Both winter and summer squash provide an important source of carotenoids and are also full of crucial antioxidants. Unless you want a vegetarian meal, throw chicken in for extra flavor.

Instructions

1. Combine 2 tablespoons of cumin, garlic powder and chili powder. Drizzle olive oil on eight chicken strips and sprinkle on the seasoning mix. Spray non-stick oil on a cooking pan and place the chicken on the pan. Cook the chicken in an oven at 375 degrees for 20 to 25 minutes.

2. Cook a fresh tortilla in an oven for 10 to 15 minutes at 200 degrees to remove moisture from it. If it is already dry, skip this step. Cut the tortilla in half and cut each half into strips. Heat oil in a 3-quart pot on medium-high heat.

3. Divide the tortilla strips into four groups and fry each group until it is lightly browned. Dice any vegetables you want to include in the soup. Red bell peppers, green bell peppers, onions, garlic and tomatoes are all suitable.

4. Combine tomatoes and chicken broth in a pot so that the tomatoes have time to give the chicken broth an extra flavor. Puree the soup by transferring batches of soup to a blender. Return the soup to the pot and place the pot on the stove on medium heat.

5. Add the vegetables to the tortilla soup. Pull apart the cooked chicken and throw the strips into the pot. Add squash. Simmer the soup until the squash is tender. While simmering, add salt and pepper in small pinches, tasting it until you are happy with the flavor. Top the soup with the tortilla strips. Wait five minutes for the strips to soak in the soup.

Tags: bell peppers, chicken broth, extra flavor, soup with, strips into, tortilla soup

Prepare Kona Kava

Kona Kava comes from the islands of Hawaii, Samoa and Fiji primarily. It is commonly referred to as Kava or Kava Kava. This popular drink is used both in special ceremonies and as a soothing end-of-day drink. While it contains no alcohol, it has some similar effects to drinking a cocktail. Kava is sold from the Kona Kava Farm in both its original root form, which comes from the pepper plant family, and in instant ground form.

Instructions

1. Prepare traditional Kona Kava using Kava powder. Place 1 to 2 ounces of Kava per person into a thin material strainer like cheesecloth, muslin bags or a new nylon stocking. Pinch the top closed and roll over the edge so you don't lose any of the powder in the straining process.

2. Pour cool water into a bowl. Use 1 quart of water per 2 ounces of Kava powder. Adjust the water amount for taste if this is too strong or too weak. If your finished Kava is too strong, use more water. If it is too weak, use less water. Hold the top of the strainer bag closed, and submerge the bag into the cool water.

3. Knead the powder in the bag while it remains under water. It will feel oily at first while the kavalactone is released from the powder. For somewhat less strong Kava, dip the bag fully underwater then lift it out. Squeeze the bag over the water. Then, dip the bag back into the water. Repeat either process until the water starts to look "muddy" or until the Kava in the strainer bag stops feeling oily.

4. Pour a serving of Kona Kava from the bowl into a half coconut shell. Drink it in a few quick gulps, while giving thanks for the gifts of your life. (This is the traditional custom in Kava ceremonies.) Wait 10 to 15 minutes before drinking a second serving of Kava, to allow the Kavain, the strongest kavalactone to reach your system in order to fully enjoy your Kava.

5. Simplify Kava preparations with a blender. For a single serving drink, place 2 to 4 ounces of Kava powder and 8 ounces of water in an electric blender. Blend for four minutes. Strain this mixture through a cheesecloth or nylon sieve into a bowl. Press down on the mixture in the strainer to juice out excess water into the bowl. Discard the pulp and pour the liquid into the coconut shell or glass.

6. To use the Kava root to prepare Kava drinks, you must first pound the dried root into powder. Then prepare the powder as in the above traditional preparation steps.

Tags: Kona Kava, into bowl, Kava powder, ounces Kava, coconut shell, comes from

What Is A Rojaus

A RoJaus wine decanter is a large, upside down glass funnel clamped in a decorative stainless steel frame attached to a solid base. The funnel has a spigot at the bottom and a removable mesh screen at the top. The slightly cupped screen holds a sealed glass ball, partly filled with water, which can be refrigerated or frozen. Pouring the wine over this will help chill the wine slightly.

Decanting to Aerate

In large doses, oxygen is wine's enemy. Wine contains natural bacteria which need oxygen to grow, and if they get it, and grow, they can turn wine to vinegar. Long exposure to air can also damage wine in the same way that exposure to air will spoil and brown fruits like apples or bananas. An "oxidized" wine will taste flat or even cooked. However, in small doses, aerating helps a wine taste better. This is especially true of young red wines, whose harsh tannins soften with a swirl through a decanter.

Decanting for Sediment

Fine old red wines may "throw" a sediment which will muddy the wine unless it is decanted. This is what the RoJaus' mesh screen is for. It will also catch pieces of cork that may have fallen into the bottle at opening.

Using the RoJaus

The funnel of the RoJaus decanter looks deceptively small. It does hold a full bottle (750ml) of wine. When you are ready to use it, simply clamp the funnel into the frame, put in the mesh screen and the glass ball if you are using them, and pour the wine right over the ball and through the screen into the funnel. When you want a glass of wine, place your glass on the base under the spigot, and press the spigot's lever. The RoJaus comes completely apart for cleaning, spigot and all, or you may just loosen the spigot and run clear water through it to clean it.

Advantages

The RoJaus is a conversation piece and is fun to use. The self-serve spigot encourages people to try the wine, which is why you will see it at wine shops and restaurants selling wine (or selling the RoJaus). It is also a good way to serve a larger-than-normal, novelty bottle like a Jeroboam (four-bottle capacity) which can't be handled comfortably on its own.

Disadvantages

The RoJaus is expensive, retailing for about $180 or more. You will need a place to display it. Even if you refrigerate and use the clear glass ball, pouring a wine briefly over it does little to chill the wine. A great red wine in need of decanting might also be too old and fragile to withstand the rough treatment of glugging into a RoJaus. And, there are other ways to aerate a wine---pouring it into any glass vessel, or pouring an individual portion into a wineglass and letting it sit for 10 minutes, would also do.

Tags: glass ball, mesh screen, chill wine, grow they, which will

The Best Tomato Varieties For Canning

Canning tomatoes can be used to make homemade pasta sauce.

Healthy and delicious, tomatoes are a fruit packed with cancer-fighting antioxidants, vitamin C and other nutrients required for a healthy diet. While it may not be possible to grow tomatoes year round due to frosty winter weather, canning tomatoes ensure tasty meals even when the vines are bare. According to Organic Hub, tomatoes with little pulp, few seeds and thick flesh are best for canning and will taste delicious even after months in the pantry.

Big Mama Tomatoes

Described as "incredibly meaty" by Burpee Home Gardens, big mama tomatoes are recommended for use in sauces and soups. A hybrid variety of roma tomato, big mamas have an oblong shape with a pointed end and are about 5 inches long, weighing 4 to 5 ounces apiece. Burpee states the tomatoes are simple to core and peel in preparation for canning and they take about 80 days to reach maturity, requiring ample sunshine and an inch of water each week. Big mamas have a sweet flavor and a dense, fleshy textures which can be used to make thick soups and sauces.

Amish Paste Tomato

The Amish paste tomato comes from Pennsylvania's Lancaster County, home of one of America's largest Amish communities. This variety of tomato was bred by local farmers over generations, according to the Natural Hub website, and has thick walls and very few seeds. According to Local Harvest, Amish paste tomatoes have a "teardrop or heart-shaped with a brilliant red-orange color" a dense, meaty flesh. Amish paste tomatoes have a flavor that balances sweet and acidic notes and may be eaten raw as well as canned.

Brandywine Tomato

The brandywine is a type of beefsteak tomato, one of the largest families of tomato and has been grown in American since the late 19th century, according to the University of Arkansas. Brandywines usually weigh approximately 14 ounces, though some can clock in at over a pound and a single slice is enough to top an entire hamburger. According to the Natural Hub, brandywines are ideal for canning as they have little watery pulp and thick, meaty walls. The fruits are soft and round with a light pink, somewhat mottled color. With a taste that's both acid and sweet, they are described by Natural Hub as "full flavor."

Big Rainbow Tomato

Big rainbow tomatoes live up to their name and are a mottled blend of red, yellow and orange both inside and out, and weighs up to two pounds. The big rainbow has a striking appearance, composed of several distinct lobes and can look like two tomatoes fused together. Described by This Garden is Illegal as "sweet and voluptuous, fruity, juicy, and rich," big rainbows have very few seeds and a meaty consistency ideal for canning.

Tags: Amish paste, Amish paste tomatoes, canning they, ideal canning, mamas have, paste tomatoes

What Is Guarana Seed

What Is Guarana Seed?

Guaraná is a berry indigenous to the Amazon rainforest, and it has been harvested for centuries. It is a signature ingredient and flavor in Brazilian culinary culture, and, not unlike the acaí berry, has recently been "discovered" and misunderstood in the United States as a "miracle" substance. More so than just a natural stimulant, guaraná seed is a naturally unique flavor with a rich history.

Origin

Guaraná is a tropical berry indigenous to the Amazon Basin, located in the northern parts of Brazil and Venezuela. The name derives from the Brazilian Guarani tribe by whom the plant was first harvested for medicinal and culinary uses. The Guarani believe the herb to have magical medicinal properties to restore energy; whether magical or not, the "energy effect" is undoubtedly present in the seed, as a guaraná berry contains nearly twice the caffeine content of a coffee bean.

Botany

The botanical name for guaraná is Paullinia cupana, named for the German scientist C.F. Paullini who first discovered the plant along with the Guarani tribe in the 18th century. Guaraná is a climbing plant of the maple tree family; it produces large flat leaves and berry or flower clusters that ripen into the guaraná berry that grows to about the size of a coffee bean. Guaraná is a highly successful plant, as the high levels of caffeine work as a toxic repellent against harmful diseases that may attack the berries. The color of guaraná berries and seed varies between bright red and brown, while the seeds on the inside are charcoal black and are surrounded by white padding.

Chemical Composition

As aforementioned, the caffeine content in guaraná is nearly twice the concentration as is found in a coffee bean, averaging at around 5.5 percent gauranine (virtually identical to caffeine). The remainder of the seed contains nearly 50 percent vegetable fiber, 8.3 percent starch, 7.6 percent water, nearly 6 percent guaraná acid, 7.5 percent pectin, malic acid, mucilage, dextrin and salts, colorant and acids.

Cultural Role

Guaraná is relatively unknown outside of Brazil and Venezuela, though inside Brazil it is exceedingly popular in soft drinks and in powder forms. In Brazil it is not marketed for its caffeine high as it is in the United States, but rather for its unique taste. Guaraná Antarctica is by far the most popular brand of guaraná soft drink, though there are many competitors. Guaraná is also used as a flavoring powder that can be added to drinks or in recipes, in syrup and in chocolate bars and chewing gum. In the United States, however, guaraná is pedaled as a miracle energy drug in herbal vitamin supplements and energy drinks.

Theories/Speculation

The story of guaraná comes from the Guarani tribe, where the myth of the "divine child" holds that a village child was killed by a serpent deity, after which another deity planted the child's eyes in the ground and from that guaraná sprang. The connection to "eyes" stems from the visual appearance of the contrast of the black seeds against the white surround and red shell of the berry.

Tags: coffee bean, Guarani tribe, United States, berry indigenous, berry indigenous Amazon

File A New Mexico Income Tax Return

File New Mexico state tax returns by mail or online

Residents, part-year residents and non-residents who work in New Mexico are required to file a New Mexico state income tax return if their standard deduction does not exceed the amount of their wages. State income tax returns in New Mexico can be filed by obtaining a copy of the return you need and mailing it to the New Mexico Taxation and Revenue offices or by electronically filing your return online.

Instructions

1. Choose from the list of electronic tax services available through the New Mexico Taxation and Revenue office.

2. Create a New Mexico e-filing service account. Enter your personal information and create a username and password. Once you've created an account, log in to file your tax return.

3. Answer the questions the online tax service asks, which includes entering your personal information as you'd like it shown on your tax return and all of your income and tax information for the tax year. Each New Mexico state return requires different information but all will need your personal, income and tax information for filing.

4. Electronically file your tax return once you've gone over your information to check for mistakes or errors. Click "Submit" and your return will be electronically mailed to the New Mexico Taxation and Revenue Office.

Tags: your return, Mexico state, Mexico Taxation, Mexico Taxation Revenue, Taxation Revenue, your personal

Difference Between Sauce & Dressing

Sauces and dressings give dishes extra flavor.

Sauces and dressings both make a dish moist and add flavor, but what are the differences in the two? Some dishes are covered or cooked in sauce, while other dishes are dressed. Although both terms are often used interchangeably, reading the definition of both sauces and dressings, evaluating their differences and considering the uses for both will help home cooks see that each one has distinct qualities.

Definition of Sauce

Sauce is by far a more widely used term because of its versatile definition. Sauce is generally a thick liquid that adds zest or flavor to a dish. It is said to be used more for savory dishes, but it is also common in dessert foods such as chocolate sauce. It can also be more like a relish, such as salsa, which means "sauce" in Spanish.

Definition of Dressing

Unlike sauce, dressing generally constitutes an emulsion of oil and vinegar, along with the addition of herbs, seasonings or spices, that is primarily used for salads. Common oils are olive, canola and vegetable oil. Common vinegar and vinegar-like substances are balsamic vinegar, apple cider vinegar, lemon and lime juice. Dressing is also use to describe a stuffing to be cooked inside of poultry such as turkey.

Common Sauces and Their Uses

Sauces can be used as a dip, a glaze, a filling and an accompaniment. Major sauces used in culinary practice are bechamel, hollandaise, tomato, demi-glace and veloute. Some common thick sauces are barbecue sauce, ketchup, horseradish sauce and cocktail sauce. Some common thinner sauces are soy sauce, Worcestershire sauce and hot sauce. Tartar sauce is referred to as a sauce but has more dressing-like qualities.

Common Dressings and Their Uses

Dressing can also be used as a dip, an accompaniment or, as the name states, a dressing. Common variations of salad dressings include red wine oil and vinegar, Thousand Island, Caesar, French, Italian and Russian dressing.

Tags: Dressing also, Some common, Their Uses

Tips On Making Quiche Dishes

Quiche is easy to prepare and can be flavored with various ingredients.

Quiche is a savory pie with a custard filling that is commonly flavored with cheese, meats, vegetables, spices and herbs. It is an appropriate main dish for breakfast, brunch or lunch or side dish for dinner. To turn out perfectly, there are certain steps that need to be taken in preparing the crust and filling.

Egg and Dairy Proportions

For the custard filling to set up properly, the egg to dairy ratio must be correct. If there is too much dairy, the eggs will not create sufficient proteins for the mixture to thicken. Use 1/2 cup dairy for each large egg in the filling. For example, a quiche with four eggs in the custard needs 2 cups of milk, cream or half-and-half added to it. Using low fat or non-fat dairy products will make the filling watery and less flavorful.

Cheese Quantity

The cheese in quiche adds flavor, texture and substance. For a traditional four-egg quiche, a cup of shredded cheese is recommended. You can use more for extra flavor but using less than a cup results in a light filling that lacks body. Any kind of cheese can be used and the quantity can be slightly reduced if you use heavy cream that adds the needed fat for cohesiveness.

The Crust

You can successfully use a store-bought frozen or refrigerated pie crust if you do not want to make one from scratch. The crust must be blind baked and cooled before adding the filling to keep it crisp and dry. This requires filling the empty crust with uncooked dry beans or pie weights or pressing heavy-duty aluminum foil into the pan and baking it until it is almost done. The weights or foil prevent the crust from bubbling up during baking. After it has cooled, brush the inside with a beaten egg white to form a seal that prevents the filling from making the crust soggy during baking.

Baking the Quiche

Place the quiche on a baking sheet in the center of the preheated oven. The sheet will catch spills. It is hard to tell when a quiche is done just by looking at it, so use a quick read cooking thermometer to test it. Insert the probe halfway into the center of the quiche and remove it from the oven when it reaches 170 degrees Fahrenheit. Higher temperatures will result in a tough quiche. If you do not have a thermometer, gentle shake the quiche during the last part of baking and remove it when the center still jiggles; it will continue to cook after you remove it from the oven. Check the quiche periodically during baking and cover the crust edges with foil or a pie crust shield if they are browning too quickly.

Tags: during baking, custard filling, filling that, flavored with, from oven, remove from

Ragu Nutritional Information

Italian food has made its way into our hearts and our grocery stores. We no longer need an Italian grandmother to slave in the kitchen for hours on hours creating a delicious pasta sauce. Now, thanks to modern conveniences, Americans can go to a nearby grocery store and buy a great jar of Ragu Old World Style Smooth Pasta Sauce. However, with obesity levels and the rise in diabetes, paying attention to the nutritional information of a product is very important.

Calories and Fat

One serving of Ragu Old World Style Smooth Pasta Sauce is 1/2 cup. One-half cup of Ragu has 70 calories; the calories from fat are 25. There are no trans fats or saturated fats, and only 2.5 grams of fat per serving.

Label Facts

This Ragu sauce has no cholesterol. It has 10 grams of carbohydrates, constituting 3 percent of the daily-recommended amount of carbohydrates. One serving contains 6 grams of sugar and 2 grams of fiber. This is not a sufficient source of fiber; it is important that consumers look elsewhere to fulfill the daily recommended intake of fiber. The amount of protein is low, as well; there are 2 grams per serving. Like the fiber, it is important to get protein from another food source.

Sodium

The sodium level in this sauce is very high. One serving contains 580 milligrams; that constitutes 24 percent of the daily recommendation for sodium. If you have high blood pressure and have been told to watch your sodium intake, it may be better to look for a pasta sauce with less sodium.

Vitamins and Minerals

This particular Ragu sauce has 10 percent of the daily recommendation for vitamin A, 4 percent for vitamin C, 2 percent for calcium, and 4 percent of the daily-recommended amount of iron.

Tags: daily recommendation, daily-recommended amount, fiber important, grams serving, pasta sauce

Make Carne Apache

Carne Apache is a spicy meat and vegetable mixture, similar to the taco. Traditionally, the meat isn't cooked, but is marinated overnight with plenty of lemon juice, which will actually "cook" the meat. However, Carne Apache is perfectly delicious with the lean meat cooked ahead of time. This recipes serves 3 to 4 people.

Instructions

1. Cook the lean ground beef and the minced garlic in a heavy skillet until no pink remains in the ground beef.

2. Spread the cooked ground beef evenly in a shallow baking dish and pour the lemon juice over the top. Stir the mixture with a fork.

3. Leave the Carne Apache in the refrigerator overnight, but mix it occasionally with a fork to blend the flavors.

4. Stir the tomato, onion and minced cilantro into the Carne Apache. Add salt and freshly ground pepper to taste.

5. Serve the Carne Apache on flour tortillas. Garnish the Carne Apache with minced cilantro, if desired. Add a bit of hot sauce before serving, or serve the hot sauce on the side.

Tags: Carne Apache, ground beef, lemon juice, meat cooked, minced cilantro, with fork

Fix Enchilada Sauce That Is Way Too Hot

Following recipes to the letter doesn't always mean a perfect result for someone's particular palate. Enchilada sauce that is tame enough for some might tip the scale into fiery for others. You may have gotten hold of some absolutely potent chili powder--the primary heat source in enchilada sauce--or just misread the recipe and added tablespoons instead of teaspoons. In any case, it's possible to fix a four-alarm enchilada sauce. With too much heat, cooks often use sugar, dairy or citrus to calm things down. The type of food you use depends on the dish itself and the result you want.

Instructions

1. Keep the enchilada sauce warm so it doesn't begin to thicken. This will make blending in the citrus juice more effective.

2. Add the lemon or lime juice, one teaspoon at a time, to the sauce while whisking continuously.

3. Taste after each adjustment before adding more juice. You may want to ask someone else to give it a taste, or cleanse your palate before you try the sauce again.

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Make Southern Biscuits

Nothing says hospitality on a plate more than Southern biscuits. These light, flaky breads are a staple at any true southern breakfast, or any meal for that matter. Whether having them with a piece of sausage or ham inside, slathering it with butter or just using it to sop gravy, making southern biscuits can become a staple in any recipe collection.

Instructions

1. Combine all dry ingredients-2 cups of flour, ? tbsp. of salt, ? tsp. baking soda and 4 teaspoons of baking powder-in a bowl.

2. Incorporate 2 tbsps. of butter and 2 tbsps. of vegetable shortening until it resembles coarse crumbs.

3. Make an indention in the middle of the mixture and add in 1 cup of buttermilk. Stir until just blended.

4. Place dough on a floured surface, also scattering flour on the top of the dough. Turn the dough by folding it on itself several times. This will give the biscuit a flaky, layered appearance. Roll out to about 1 inch with a floured rolling pin.

5. Cut out biscuits with a biscuit cutter and place on a lightly greased baking sheet. The biscuits can slightly touch on the baking sheet. Re-roll remaining dough and continue cutting biscuits until no dough remains.

6. Bake biscuits in a pre-heated 450 degree oven for 15 to 20 minutes until lightly golden. Serve warm.

Tags: baking sheet

Flavored Olive Oil Gifts

Homemade flavored olive oil is a cheap and thoughtful gift.

Making your own herb-infused olive oil is an inexpensive way to please friends at Christmas and birthdays. Although you can buy flavored olive oil in many stores, it is often expensive and cannot be personalized. Making your own flavored olive oil is simple and the results are impressive. Flavored olive oils are suitable for cooking meat, fish and vegetables, but they also look attractive on your kitchen shelf. Get creative with flavors for a truly personal homemade gift.

Bottles

Choosing the right bottle to present your flavored olive oil in is important. The bottle you choose must be airtight so a bottle with a rubberized cork is a good option. Glass bottles tend to work better than metallic ones because they are easy to clean but also show off the beautiful herbs in the olive oil. Glass bottles come in a range of styles and colors including bottles with handles, twisted glass or earthy colors such as green. If the bottle has a tapered neck for pouring, even better as you want the olive oil to be as easy to use and as mess-free as possible.

Flavor

You may use fresh or dried herbs in your olive oil. Fresh herbs look beautiful in a clear bottle. However, before you use them, pop them in the oven on the lowest setting for a few minutes to get rid any excess water. If you use fresh herbs, the oil should be kept in the fridge to prevent bacteria from growing. Choose the combination of herbs you want to add. Mix herbs with aromatics such as thyme or rosemary with garlic or lemon peel. Think about what flavors you use when cooking chicken or roasting vegetables and incorporate these into your oil.

Decoration

Since you are giving your flavored olive oil as a gift, you want it to look as well presented as possible. Using long and interesting-looking herbs will add to the overall look. However, there are lots of ways to elegantly finish off your olive oil. Add a ribbon around the top and a rustic luggage tag with a handwritten cooking tip such as "Use with roast chicken or fresh salmon" for a professional finished look.

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Make Colored Flour

Dye your boring white flour a vibrant color using powdered food coloring.

When it comes to coloring your baked goods, you may find it difficult to simply add liquid food coloring to your dough to get a perfectly uniform color. Attaining a rich color is difficult because liquid food coloring is not very concentrated; it has usually been diluted, which creates a weak tint. Whether you're simply trying to dye dough, or you're celebrating "Clean Monday" in Greece (see Resources), it's best to use powdered food coloring to first dye the flour.

Instructions

1. Pour the desired amount of flour into a large bowl.

2. Add 1 tsp. of powdered food coloring for every 3 cups of flour. This may not seem like a lot, but powdered food coloring is very concentrated -- which means a little will go a long way.

3. Mix the food coloring into the flour using a spoon. Do not use your hands as they will be dyed.

4. Repeat Step 2 and Step 3 until the desired color has been reached, mixing very well in between each food coloring addition.

5. Prepare your recipe, then cook or bake as usual.

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Marinade Fish To Bbq

Marinating is an excellent way to make your fish even more delicious when you BBQ. A quick and easy lemon-pepper marinade adds to the natural flavor of the fish and can help keep it moist even after grilling.

Instructions

1. Prepare your fish for the BBQ by gutting it and trimming away excess fat. It is possible to grill anything from a whole fish to fish fillets.

2. Mix all your ingredients, including lemon juice, olive oil, sugar and spices, in a bowl. It is recommended that you avoid using aluminum, iron or copper pans or bowls, as many marinades can cause them to become discolored.

3. Select a container in which you can marinate your fish. Any type of bowl or pan (except aluminum, iron or copper) is fine for marinating. Another easy way to marinate is by using a high-quality, zip-sealing plastic bag. Using a plastic bag will require you to use less of the marinating mix.

4. Place the fish into the container to be used for marinating or into the bowl that was used previously for mixing the marinade. If you decide to use a plastic bag, be sure to place it inside a clean bowl or pan to guard against leaks.

5. Pour enough marinade into the bowl, pan or plastic bag to completely cover the fish.

6. Seal the plastic bag tightly or place plastic wrap securely over the top of the container.

7. Chill the fish in the fridge for 30 minutes to 1 hour to allow for full absorption.

8. Transfer the fish from the marinating container to the BBQ.

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How Long Do Frozen Crab Legs Last In The Freezer

Commercial Freezing of Crab Legs

King crab and snow crab are the two most commonly known species sold in stores where the shellfish is not indigenous to the region. Many shellfish process centers cook and freeze the crab legs before distribution. They are shipped frozen, arrive to supermarkets or fish markets frozen, and then are sold frozen. Some places may thaw out crab legs for display or hold them on ice for eye appealing displays. The problem there is, although the crab legs could be refrozen if desired (since they've already been cooked), they will retain water from being thawed when refrozen and lose flavor and texture quality. In markets that have the geographical advantage of selling fresh crabs or cooked, unfrozen crab legs, the crabs should be cooked within a day or less of purchase and the cooked, unfrozen crab legs can be stored in a refrigerated environment for 2 days before being frozen.

Freezer Storage of Crab Legs

Crab legs can offer a challenging procedure for freezer storage if keeping them in connected leg segments or full-length portions. Because they are widely cooked and frozen from the processing and shipping plants, they're not pliable enough to store in commonly used freezer bags. Thawing them out to obtain pliability and then refreezing can cost flavor, texture, and shelf life longevity because of water retention. Finding freezer bags large enough to accommodate your desired length and or sections or functional and large enough freezer containers will have to be obtained and employed to successfully extend the freezer shelf life of the crab legs. The storage bags or containers should allow a tight fitting seal with as little air allowed into the storage chamber as possible. Oxidation inside the chamber can greatly decrease the quality of the stored shellfish and allow the buildup or crystalized ice formations on the product. While three to four months is recommended to optimize the full flavor of the crab legs, they can store in the freezer under the ideal conditions for up to six months without losing too much flavor or texture quality. Storing for longer than six months, while still edible, will result in compromising the full flavor and texture of the crab meat.

Tips for Freezing and Thawing Crab Legs

Don't purchase crab legs to store in the freezer unless you're intending on using them within the six month time period. Wrap the crab legs tightly in freezer bags or with freezer wrap before placing in a sealed container to minimize oxidation. Label the crab legs with a storage date and an expiration date so you will not get confused by a single date on the package or container.

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