Cook Canned Crab Meat

Store bought canned crab meat is fully cooked and can be eaten straight from the can. Home-canned crab meat should be cooked for 30 minutes before eating. The real joy of canned crab meat is that you can have it sitting on your pantry shelf ready to use in a recipe at a moments notice. Canned crab meat can be bought in most grocery stores and carries a wide range of prices. For the best crab meat, choose the best brand your budget can afford.

Instructions

1. Open the can and dump the contents into a mesh strainer over a bowl so you can save the juice in the can.

2. Pick through the crab meat and remove any shell fragments you find. A shell fragment is not unusual in the cans of even the most expensive brands.

3. Use the crab meat in any recipe calling for crab or shrimp. This can be gumbo, stir-fry or bisque soup.

4. Make an omelet using the crab meat and smoked Swiss cheese as the filling.

5. Make a white sauce using the reserved crab juice as a base. Thicken the juice with butter and flour. Add a cup of milk or cream and stir until thick. Add the crab meat and serve over cooked spaghetti or other kinds of noodles.

6. Make crab cakes by combining 2 cans of crab meat with 2 slices of cubed white bread, 2 eggs, 2 tbsp. each of mustard and sherry, and 1/2 cup mayonnaise. Form into patties and fry until golden brown on both sides over medium heat in a skillet with 2 tbsp. of oil.

Tags: crab meat, canned crab, canned crab meat, crab meat

Melt Chocolate For A Chocolate Fountain

mmm, chocolate covered berry

Using the right chocolate and melting it the right way is the key to running a successful chocolate fountain.

Instructions

1. Chocolate fountains are a really fun dessert item to have at any party. Perfect for wedding and baby showers, birthdays...any event. Make it a success by using the right kind of chocolate and melting it the right way. The best kind of chocolate to use is one made for a chocolate fondue fountain. Sephra has the best chocolate that is specially formulated for chocolate fountains. If you try to use other chocolate, like chocolate chips, you will have to add oil...yuck.

2. They sell the chocolate in individually packaged 1 pound packages. Sephra is the leader in chocolate fountains and they sell a superior chocolate. Go to Sephra dot com and click on chocolates to find amazing chocolate fountain chocolate. This is how you melt the chocolate from Sephra....put the bag, unopened, in the microwave. Turn the timer on 2 minutes and the power on HALF POWER. This is very important because if you microwave it on high power it will burn the chocolate and it will be useless. After each 2 minute session massage or shake the bag and repeat till all the chocolate is melted.

3. Cut a corner of the bag and pour it into your chocolate fountain. Make sure your fountain is turned on and warmed up. Just turn on the heat selector, not the motor...yet. A special tip: Do not add any liquid to your chocolate or it will "seize the chocolate....this means it will get a grainy consistency and, again, your chocolate will be useless.

4. If you want to flavor your chocolate use an oil based flavoring that is used for candy. Start out with just a few drops and add more to desired taste. Enjoy!!

Tags: your chocolate, chocolate will, chocolate fountain, chocolate fountains, chocolate melting, chocolate melting right, chocolate will useless

Interesting Salad Ideas

A salad can be a vibrant, exciting part of your meal.

Eating a salad before your meal does not need to be a dreaded chore done only for the sake of your health. A typical salad might consist of some droopy lettuce topped with whatever salad dressing currently happens to be sitting in the door of your refrigerator. With some creativity, however, you can turn a potentially bland (or even unpleasant) course into the highlight of your meal. Tailor your salad based on your personal taste, what you have in the house and what is in season.

French Peasant Salad

Gently fry some potato slices and lay a few on a plate. Top them with a fresh salad with a lettuce of your choice tossed lightly with lemon vinaigrette. Slice a fresh, ripe tomato and arrange the slices around the edge of the plate. Sprinkle the salad with some hot, freshly fried bacon -- and drizzle some of the bacon drippings over the salad if you are not concerned about calories. Finally, top the salad with a poached egg. This filling salad, which ends up being warm from the heat of the potatoes, bacon and egg, works as either an appetizer or a main dish.

Avocado Citrus Salad

For a light, vibrant salad, choose a mild lettuce and top it with slices of ripe avocados. Add a few chunks of tomato -- heirloom if possible -- and slices of tangerine, grapefruit, orange or pomelo. Drizzle with your favorite citrus vinaigrette and finish with a sprinkle of seasoned bread crumbs or croutons. Walnuts or pine nuts add extra texture and flavor to this salad. Make this salad for summer dinners when you are looking for something tasty but not overly heavy or filling.

Goat Cheese Bacon Salad

Fry some bacon chunks. Make a goat cheese vinaigrette by whisking goat cheese into your favorite vinaigrette, then add the bacon drippings for extra flavor. Toss frisee or another light, leafy green with this vinaigrette until the leaves are thoroughly coated but not drenched. Add a handful of pomegranate seeds and the bacon chunks. Apple slices suit this salad well, especially those from moderately tart apples. This salad is not as heavy and filling as the peasant salad but not as light as the avocado citrus salad. It works best as an appetizer before a moderately filing meal.

Tags: salad with, your meal, bacon chunks, bacon drippings, goat cheese, heavy filling, some bacon

Differences In Bbq Sauce

Barbecue sauce gives meat flavor.

The word "barbecue" is closely related to the West Indian word "barbacoa," a method of slow-roasting meat over coals. As the method and tools of barbecuing evolved over the centuries, so did barbecue sauces, used for flavoring meat and keeping it moist. Different regions of the United States have their own ways of cooking barbecue, usual meats for barbecuing and different flavors and textures of barbecue sauce.

Kansas City

Kansas City barbecue sauce is tomato-based, thick, sweet and spicy. It generally has a base of ketchup, vinegar and brown sugar and is spiced with garlic, paprika, cayenne and chili powder. Bottled barbecue sauce sold as simply "barbecue sauce," without a regional label, is generally Kansas City-style. As a result, people unfamiliar with different regional barbecue sauces might think Kansas City sauce is all there is to barbecue.

Texas

Texas barbecue sauce is tomato-based like Kansas City sauce, but it is generally thinner and spicier. The Texas sauce stands out because of the addition of Worcestershire sauce and sometimes molasses, as well as spicy elements such as hot sauce and jalapeño peppers. Texas barbecue is also distinctive because it uses beef, rather than the pork that is traditional in most other regional barbecue.

North and South Carolina

The Carolinas are home to two distinct barbecue sauce variations, one west of Raleigh and one east. Western Carolina barbecue sauce is similar to Texas barbecue sauce, as it is tomato-based, thinner than Kansas City barbecue sauce and spicy. The spice comes from red pepper flakes rather than jalapeños, however, and the sauce is generally very sweet. Eastern Carolina barbecue sauce is mustard-based, very different from the more popular tomato-based barbecue sauces.

Other Variations

Other regional barbecue sauces are less well-known. Memphis-style sauce is sort of a cross between eastern Carolina and Texas sauces, because it includes mustard as well as vinegar and Worcestershire sauce. Florida barbecue sauce is tomato-based and flavored with citrus juices. Hawaiian barbecue sauce is sweet, sour and fruity. Alabama barbecue sauce is the most unusual variation; sometimes called white barbecue sauce, it includes mayonnaise, vinegar, sugar and spices.

Tags: barbecue sauce, Kansas City, barbecue sauce tomato-based, barbecue sauces, sauce tomato-based, regional barbecue, Texas barbecue

Make Puff Pastry

Puff pastry is a staple in every master baker's repertoire, and is an important part of many mouth-watering recipes. Make this quick puff pastry for turnovers, strudels or any other recipe that calls for a light and flaky dough.

Instructions

1. Combine the flour and salt in a mixing bowl, and add the sliced butter. Mix until the butter slices are coated with the flour.

2. Add the water and mix with a wooden spoon.

3. Place the pastry dough onto a lightly floured surface and knead it into a loose ball. Form the dough into a rectangular shape. Roll it flat and fold the dough into thirds, then turn the dough one quarter and fold it again to create nine layers. Repeat this entire step.

4. Wrap the dough tightly in plastic wrap and let it cool in the refrigerator for 20 minutes. Remove the dough from the refrigerator and repeat Step 3 two more times. Re-wrap the dough and place it in the refrigerator for another 20 minutes.

5. Remove the pastry dough from the refrigerator and slice it into equally sized pieces.

6. Place the pastries onto an oiled cookie sheet. Leave ample space between each pastry to prevent them from sticking together.

7. Bake the puff pastries at 400 to 425 degrees F until they're golden, puffy and appear dry.

Tags: dough from, dough from refrigerator, dough into, from refrigerator, minutes Remove, pastry dough

French Pastry Types

French pastries come in several common varieties.

France is known around the world for its cuisine. From French toast to a simple snack of a baguette with cheese, French food has become a common part of the American diet. One of the types of food France is most known for is its pastries. To an American unfamiliar with the French language, the names can be confusing. But don't worry--there are only a few types of pastries you need to be familiar with to be fluent in the language of French pastries.

Croissant

Croissants are light, flaky French pastries made using plenty of butter. The name comes from the French word for "crescent," reflecting the crescent-moon shape of these pastries. A plain croissant is only moderately sweet, and is not necessarily a dessert item. They are often eaten for breakfast or as a snack and can be sliced and half and used to make sandwiches.

Pain au Chocolat

Pain au chocolat is similar to a croissant, but it has the addition of a layer of chocolate running through the middle. These pastries are often more rectangular or square than a plain croissant, but generally maintain the light fluffiness and slightly crisp outer layer of a croissant. They work well either as a breakfast pastry or a dessert.

Éclair

Éclairs are small, generally oval-shaped somewhat chewy pastries filled with a sweet cream filling and generally iced. They are made with pâte à choux--a sticky dough used in several French pastries including profiteroles and gougere. The filling is usually plain, but can also be flavored, most commonly with chocolate. The icing is also often chocolate-flavored.

Petit Four

You may have seen petit fours at a wedding or a fancy tea party. These small, bite-sized pastries are usually square, heart or oval shaped and are often frosted in various vivid and pastel colors. They are often intricately decorated with strings of frosting of other colors, delicate sugar flowers or other edible items. Petit fours are most often made with chocolate and white cakes, though any flavor is possible.

Brioche

Brioche falls somewhere between a pastry and a bread. It's sweet, rich, buttery and flaky. Brioche is often baked in quirky shapes, such as a larger round section with a smaller round knot on top. You can use it to create sandwiches (especially breakfast sandwiches, such as those with eggs or bacon), spread it with jam or honey, or just eat it plain or with butter.

Tags: French pastries, made with, plain croissant, They often, with chocolate

Cooking Substitution For Clam Juice

Clam juice is considered a key ingredient in authentic clam chowder

Many recipes for seafood chowders, soups and sauces call for clam juice, sometimes called clam nectar. If you cannot find clam juice in your grocery store, of if you are allergic to clams, there are several substitutions for clam juice that will not negatively impact your recipe.

Fish Stock

Chicken stock is also a good subsitute for clam juice.

You can easily substitute an equal amount of fish stock for clam juice in a recipe. Some quality fish stocks are commercially available. You can also make your own fish stock from fish scraps, fish bones and heads, and even shrimp shells. Simply simmer about 1 lb. of fish trimmings with an onion, carrot, stalk of celery, some salt and pepper and a dash of lemon juice in 5 cups of water for 20 to 30 minutes. Fish stock freezes well for future use in all your fish and seafood recipes.

Chicken Stock

Vegetable stock can also replace clam juice.

If you can't find fish stock in your grocery store and don't want to make your own, chicken broth can also be substituted for clam juice. Use equal parts chicken broth and water for the clam juice. For example, if your recipe called for 1 cup of clam juice, use 1/2 cup water and 1/2 cup chicken stock. This lends the saltiness that you would get from clam juice without adding an overpowering chicken flavor to your final dish.

Vegetable Stock

Stock made of shrimp shells is an excellent substitute for clam juice.

You may also use vegetable stock -- technically vegetable broth -- in place of clam juice. The substitution here is somewhat less exact than for chicken or fish stock. Most cooks recommend using half veggie broth and half water, and then adding small amounts of tomato paste to taste. This substitution will be most effective with recipes that include tomato, such as tomato-based clam chowders and seafood stews.

Other Substitutions

White wine can also be used in place of clam juice.

Other substitutions for clam juice include a stock made of chicken broth and water with shrimp shells simmered in it; the water -- not oil -- from a can of tuna; white wine -- about half the amount of clam juice called for; and commercial fish or seafood bouillon cubes.

Tags: clam juice, clam juice, chicken broth, shrimp shells, broth water

Make Salsa And Guacamole

If you can't decide whether to have salsa or guacamole with your tortilla chips, combine both to create a salsa guacamole recipe. Use fresh tomatoes and avocados or start with a jar of ready made salsa if you're short on time.

Instructions

1. Dice two cups of fresh tomatoes. Mix the tomatoes (or a jar of salsa) in a medium bowl with one-fourth cup of white or green onions.

2. Chop two to four tablespoons of cilantro. Add the cilantro to the tomatoes and onions, along with one-fourth teaspoon of sea or kosher salt and some black pepper to taste.

3. Sliver one garlic clove and add it to the salsa mixture.

4. Seed one or two jalapeno peppers, depending on the level of heat you want your salsa guacamole to have. Chop the peppers finely and add them to the salsa. Set the salsa aside.

5. Pit and peel three or four ripe avocados. Cut them into smaller pieces and mash them in a separate bowl from the salsa mix.

6. Stir 2 Tbsp. of lime juice, 1/2 tsp. of kosher or sea salt and one-half teaspoons of red pepper sauce into the mashed avocados. Add another slivered garlic clove, and mix all the guacamole ingredients thoroughly to blend.

7. Scoop the guacamole into a large serving bowl. Pour the salsa over the guacamole or blend it all together. Serve with tortilla chips, quesadillas or vegetables.

Tags: fresh tomatoes, garlic clove, kosher salt, salsa guacamole, tortilla chips, with one-fourth

Barbeque Pork Baby Back Ribs

Cut baby back ribs into two or three rib portions for serving.

No true backyard barbecue is complete without baby back ribs. Those juicy, tender pieces of pork come from the ribs that are connected to the backbone, which sit underneath the loin muscle. Baby back ribs are considered the best type of pork ribs because of their tenderness. The long slab of ribs may seem intimidating to grill, but it's actually not as diffficult as it looks. While everyone has slightly different methods for cooking baby back ribs, the most important elements are a good spice rub, indirect heat and little patience.

Instructions

1. Pull off the thin membrane on the backside of the ribs, using your finger nails to grab an edge of it. Use a paper towel to help you grip it because it is slippery.

2. Rub your chosen dry rub all over the ribs on both sides in a thick layer.

3. Cover the ribs in plastic wrap and place in the refrigerator for no less than 2 hours, but leaving it overnight will result in more flavorful ribs. Allow the ribs to come to room temperature 2 hours before you are ready to grill them.

4. Prepare your grill for indirect heating by placing the charcoal on one side of the grill and lighting them until they turn ashen and grey. Place the soaked wood chips on a sheet of foil punctured with several holes and place on top of the hot charcoal. Place a drip pan with 1 inch of water on the other side of the grill where the ribs will be. If you are using a gas grill, simply turn one side of the burners to high heat and leave the other side off.

5. Place the ribs on the grill on the side that doesn't have the coals or that is not turned on and cover.

6. Allow the ribs to cook for about 1 hour, turning once or twice using tongs.

7. Baste the ribs with barbecue sauce if you like. Some people enjoy their ribs dry, so baste with barbecue sauce only if desired.

8. Cook the ribs for another 1/2 hour to 1 hour, until the meat is very tender to the touch. If no barbecue sauce was added, the ribs should be slightly crispy on the surface.

9. Remove the ribs and add more barbecue sauce, if you like, before serving.

Tags: barbecue sauce, baby back, back ribs, Allow ribs, baby back ribs, barbecue sauce like, other side

Uses For Pita Bread

Stuff a dressing-lined pita with fresh veggies for a healthy snack.

Pita bread originated in the Middle East as a convenient, inexpensive and portable street food served with meats and vegetables. Today, pita bread has expanded into a variety of culinary arenas including pizza, sandwiches and health food. Not surprisingly, this versatile alternative to everyday bread makes an inventive addition to any meal.

Pita as Pizza Dough

Spread marinara sauce or fresh tomato slices on top of the pita. You can also stuff the tomatoes or sauce inside the pita envelope by slicing a 5-inch opening at the top. Sprinkle cheese on top or stuff it inside the pita pocket. Place your pita pizza on a cookie sheet and bake until the bread is crisp and tender. The only drawback to stuffing your pizza inside the pita pocket is that the ingredients might clump and bake unevenly.

Pita Bread Sandwiches

Use pita bread instead of regular bread for a sandwich that you won't need to worry about squishing. Peanut butter and jelly in a pita is a kid-friendly treat without the crusts. Slice open the entire pita and spread peanut butter on one side and jelly on the other. Fold the pita back together and serve. For a healthier, adult-friendly sandwich choice, make a veggie sandwich. Slice off the top quarter of the pita pocket and spread salad dressing or mayonnaise on the bread inside. Stuff the pita pouch with low-fat meat and fresh veggies like spinach, tomatoes, onions and sweet peppers.

Pita Toast

Cut two pita pockets into single-layer triangles. Paint each piece with melted butter and place them on a cookie tray. Sprinkle oregano, chives and sea salt over all the pieces and cook in the oven until the pita is a crispy golden brown. Experiment with different glazes and seasonings, like olive oil and chili pepper, or butter with cinnamon and sugar.

Pita Wraps

Make a wrap using both layers of the pita pocket as a single flat-bread or by separating the layers for two individual wraps. Place meat, cheese and veggies in the center of the pita bread. Roll the pita into a scroll and secure the shape with a few toothpicks. Warm the rolled pita in the oven until the bread softens or crisps.

Tags: pita pocket, inside pita, fresh veggies, inside pita pocket, oven until, pita bread

Pickle Homemade Cucumbers

Homemade pickles can be canned in pint or quart jars.

Originally, people pickled cucumbers as a way of keeping them through the winter. Before modern refrigeration, pickling was one of the few ways of preserving vegetables for winter use. Pickles are no longer a necessity but they have become a staple as a tasty treat - Americans eat 20 billion of them a year. The easiest cucumber pickle to make at home is the cold pack. Here's make the USDA version of the cold pack pickle.

Instructions

1. Prepare the cucumbers. Wash them, and cut off the blossom end, leaving a bit of stem. Dissolve 3/4 cup salt in 2 gal. of water. Soak the cucumbers in the salt water for 12 hours, and then drain.

2. Prepare the pickling solution. Mix the vinegar, 1/2 cup salt, sugar, and 2 quarts water in a pot. Tie the pickling spices in double layer of cheesecloth and add it to the solution. Heat to boiling.

3. Pack the jars. Fill the jars with the cucumbers, 1 tsp. of mustard seed, and 1 1/2 heads of dill per jar. Leave a 1/2-inch space at the top of each jar.

4. Pour the pickling solution over the cucumbers. Leave a 1/2-inch space at the top of each jar, and put the lids and rings on the jars.

5. Place the jars in the canner and fill it with water that is 120 to 140 degrees F. Add hot water to cover the jars by 1 inch. Heat the water to 180 to 185 degrees F, and keep it at that temperature for 30 minutes.

6. Remove the jars using the jar lifter. Let them cool without touching them for 24 hours on a cooling rack. After 24 hours, test the seal by pushing the center of the jar lid. If it doesn't give, the jar is sealed. Store the jars for 4 to 5 weeks to develop the flavor. If the lid gives when you push it, the jar isn't sealed and the cucumbers must be eaten soon or they will spoil.

Tags: 2-inch space, 2-inch space each, cold pack, Leave 2-inch, Leave 2-inch space

Make Your Own Sandwich Tray

Sandwich trays offer variety and a budget-friendly dish.

Preparing a sandwich tray with a selection of items gives guests options so they can make their favorite sandwich with or without certain condiments or toppings. Sandwich trays offer a colorful presentation for buffet lines or a spread of finger foods and can be made to look gourmet within minutes. You can arrange and refrigerate sandwich trays in advance of a party to get a jump-start on your food display and replenish platters with cold cuts and cheeses throughout the event.

Instructions

1. Roll sliced deli meats such as roast beef, turkey, ham and salami into cylindrical shapes. Arrange the meats around the circumference of your sandwich platter. Place at least two serving forks on the platter for guests to use.

2. Separate and place sliced cheeses such as provolone, Swiss and cheddar on the platter by staggering each slice on top of another and arranging the cheeses around the circumference of your plate. You can also alternate meats and cheeses for presentation purposes.

3. Fill small bowls with condiments and toppings such as mustard, mayonnaise, olive oil, horseradish, roasted peppers, hot peppers, chopped onions, chopped lettuce and pickles. Place a small serving spoon or knife in each bowl for self-service. Put the bowls in the middle of the platter.

4. Place sandwich rolls and sliced breads in a basket next to the platter, with a serrated knife so guests can cut rolls open to make fresh sandwiches.

Tags: around circumference, around circumference your, circumference your, condiments toppings, platter Place

Sprout Walnuts

Sprout Walnuts

Sprouting walnuts from seed is a simple process that anyone can do at home. Young seedlings may then be planted for home use as landscape trees or sold as nursery stock. Mature walnut trees produce nuts that, according to the Mayo Clinic, are beneficial to your heart health. The trees are also in demand for their lumber, which is used to make high quality wood products.

Instructions

1. Spread the walnuts in a single layer to dry until husks loosen and start falling off. This may take a few weeks, but is fastest in a warm, dry location with good air circulation.

2. Remove remaining husks by hand. Wear protective clothing, since walnut husks can stain hands and clothes.

3. Moisten peat with water. Peat should be thoroughly moist, but not wet. Squeeze out any excess water.

4. Mix walnuts with the moist peat and place in layers in the moisture-proof container, packing gently. Each nut should be completely surrounded by peat.

5. Place the lid on the container and place in refrigerator for the duration of the winter. The refrigeration helps to break the seed dormancy and ensure a higher germination rate in the spring.

6. Remove the container from the refrigerator in early spring and take out the walnuts.

7. Plant nuts 2 to 3 inches deep in the ground or in deep pots outside. The peat may be worked into the soil to add organic matter and help retain moisture around the seeds. Keep the soil moist and germination should occur within two to three months. A few seeds may not germinate until the following year.

Tags: Sprout Walnuts

Southwestern Breakfast Ideas

Southwest food has a Mexican influence that uses distinct flavors. Using peppers and jalapenos make food spicier and gives it a kick. For breakfast dishes, use typical breakfast toppings like eggs and potatoes with chorizo. Have hot sauce on hand for all of these recipes, as some people may like their meals hotter than others.

Huevos Rancheros

Huevos rancheros is an easy scrambled eggs dish. Dice up a large white onion, two tomatoes and four green chile peppers. Melt one stick, or ½ a cup, of butter into a frying pan and add all the chopped vegetables. Cook them in the butter on medium heat for 30 minutes. While this is going on, beat 12 eggs together in a bowl. Then pour them into the pan with the vegetable. Mix them around until the eggs are scrambled to the consistency you desire. You can add jalapenos as well is you want it to be more spicy. Add red peppers to the eggs for an extra, spicy kick. Fry some sausages and bacon to serve with the eggs, and have warm flour tortillas as well.

Breakfast Burrito

A breakfast burrito is a twist on the Southwest classic. Make scrambled eggs and then an assortment of things to put in the burrito. Provide an assortment of toppings like salsa, sour cream, guacamole, chopped onions, sauteed green and red peppers. Shredded cheese and diced potatoes should be among to toppings as well. To include meat in your dish, have bacon bits, diced ham, and sausage slices. Everything should be cut small so that it can easily be put in a burrito. Serve refried beans and Mexican rice as side dishes. These can be put in burritos as well.

Breakfast Tostadas

To make these, first fry corn tortillas in a frying pan, or just warm them if you do not want them fried. As with normal tostadas, have toppings for people like tomato, shredded cheese, cilantro and salsa. Scramble the amount of eggs that you need for the amount of people you are serving. Cook a can of black beans --or more if you have a lot of people. Mash the black beans in the pot and then take a spoonful of the beans and spread them onto tortilla. The mashed beans will keep the other toppings from falling. The toppings for tostadas are much simpler than the toppings for burritos because they can't be stacked too high. Ground chorizo can be served with this as a topping for your meat dish with your breakfast.

Tags: black beans, people like, scrambled eggs, toppings like, well Breakfast

Apply Sesame Oil

The use of sesame oil has been around since ancient times. It is an antioxidant that helps neutralize oxygen radicals. Not only is sesame oil natural, it is a healthy oil to use on your body. Sesame oil is rich in vitamin E and it has important minerals like iron, zinc, copper and magnesium. It nourishes both oily and dry skin types to keep your skin soft. Rub it into your skin during the winter months to keep your skin from drying out.

Instructions

1. Warm the oil by pouring some into your hand, or pour some sesame oil into a small container with a lid. Place the container in warm water for 5 minutes.

2. Rub the oil over long limbs in an up and down motion.

3. Apply the oil over your joints in a circular motion. This action stimulates the natural energy of the joints.

4. Rub sesame oil into your skin before taking a bath. This helps to remove dead skin cells and makes your skin smoother. Apply oil after a bath. Leave your skin a bit wet to help seal in moisture.

5. Massage sesame oil onto the baby's skin, particularly in the diaper area. Sesame oil helps to protect the baby's skin from diaper rash.

Tags: your skin, into your, baby skin, into your skin, keep your, keep your skin

Moroccan Cooking Spices

Morroco has a spice-based cuisine.

Morocco has an extremely diverse cuisine due to interaction with other cultures over the years. Some of these influences are Arab, Berber, Moorish, Jewish, Mediterranean, French and Spanish. Morocco is located on the northwest shoulder of Africa and lies in between Mauritania to its south and Algeria to its east. Moroccan cooking is spiced-based, and Moroccan cooks rely on a wide variety of spices in order to create the exotic and flavorful dishes for which they are renowned.

Saffron (Zafrane)

Saffron is used to color foods as well as to flavor them.

Saffron is a member of the iris family and is considered the most expensive spice on the market. Saffron spice is made from the stigma of the saffron plant, and it takes about 225,000 stigmas, harvested by hand, to make 1 pound of saffron. Saffron can be purchased in the powdered form, or the stigma (also known as threads) can be purchased and prepared. The saffron threads can be prepared by soaking in lukewarm water for at least two hours. The threads and the water can then be added to the uncooked dish. Another method is to use 5 teaspoons of water for every teaspoon of saffron, soak for some time, and then mesh the threads together. Saffron has a bright orange color and is used as a coloring agent pastry, rice, cheeses and seafood dishes, as well as for its flavor.

Cumin (Kamoon)

Cumin is one of the most common spices used in Moroccan cooking.

Cumin is one of the most common spices in Moroccan cooking. It is derived from a flowering plant which belongs to the Apiaceae family, with origins in East India and the Mediterranean. Cumin is used in most types of Moroccan cooking, especially for tajines, which are comprised of lamb, chicken and vegetables. The national food of Morocco is couscous, and cumin is used to season this dish, too. It is considered an appetite stimulant. Cumin is used to enhance the flavor of grilled meats and kabobs. It is usually crushed and then sprinkled on the meat.

Turmeric (Quekoum)

Tumeric has a bright yellow color.

Turmeric is made from drying the root of the Curcuma longa plant. The roots look somewhat like ginger root; however, turmeric has a bright yellow color. It has an earthy aroma and is chiefly used as a coloring agent for rice and tajines.

Anise (Naffa)

Anise has a strong licorice flavor.

Anise or aniseed is a flowering plant which belongs to the Apiaceae family. It has origins In the Mediterranean and south west Asia. Anise has a strong aromatic flavor, with a sweet licorice taste. It is primarily used to make breads and cookies. Aniseed is also used in the preparation of Moroccan fennel and courgette (eggplant) stew.

Ginger (Skinjbir)

Powdered ginger is made from ginger root.

Ginger is derived from the ginger root and is another cooking spice commonly used in Morocco and, indeed, all around the world. Ginger is very spicy and really fragrant. It is even used as an ingredient in the making of other Moroccan spices such as ras el hanout.

Tags: ginger root, made from, Moroccan cooking, Anise strong, Apiaceae family, belongs Apiaceae

Make Homemade Barbeque Sauce

Nothing tastes better than barbeque sauce that you made with your own hands. Luckily, this is not that hard to do. What starts out as basic ingredients turns into a work of art that graces your meats and vegetables on the grill.

Instructions

1. Peel the onions and garlic. Cut the onions into 1/2-inch dice and set aside. Mince the garlic into pieces 1/4-inch in size.

2. In a large heavy-bottomed saute pan, heat the pan over medium-high heat.

3. Add the oil to the pan and turn the heat to just above medium heat.

4. Once the oil is hot, add the onion and garlic to the saute pan and saute until the onion is aromatic and starts looking translucent.

5. Add the tomato puree to the pan and continue stirring the mixture until the puree just begins to turn brown.

6. Add the rest of the ingredients to the saute pan beginning with the ketchup and vinegar.

7. Turn the heat up to medium-high heat and simmer the sauce while stirring for approximately 12 to 15 minutes.

8. Taste the sauce and adjust the seasonings to your personal preferences.

9. Once the sauce is to your liking, refrigerate the sauce covered until you are ready to use it.

Tags: medium-high heat

Make Rosemary Oil

Herbal oils are a nice way to keep your skin and hair healthy naturally. Rosemary is an herb that has been used for centuries and has several medicinal purposes. Rosemary oil can be used as a massage oil to reduce muscular pain and symptoms of rheumatism. It has also been used to treat dandruff and itchiness of the scalp. Rubbed into the temples, rosemary oil can relieve tension or stress headaches. Making your own herbal oils is easy and cost effective, especially if you grow your own herbs.

Instructions

1. Pick fresh rosemary sprigs.

2. Strip the needles from the stem and set aside overnight to dry. It's important to dry the herb overnight to allow any moisture on the plant to evaporate. If you use a plant that still has moisture on it, the finished oil will become cloudy and mold can grow in it.

3. Place the dried needles in a clean jar such as a mason jar and completely cover with your oil of choice.

4. Put a lid on the jar or cover with a piece of muslin and a rubber band to hold in place.

5. Place the jar in a sunny location such as a windowsill or green house for about 6 weeks.

6. Shake the mixture every day.

7. After 6 weeks, strain the oil into a bottle.

8. Store rosemary oil in a cool, dark place.

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Crush Garlic

Garlic adds an interesting touch and gives off a delicious aroma when used properly and in an appropriate quantity. Below are some of the different methods by which you can easily crush garlic to use in your favorite recipes.

Instructions

1. Take a piece of garlic and strip off its covering. Place it on a chopping block with the hollow side facing downwards. Use a wooden spoon to press down and apply pressure to crush the garlic.

2. Follow another method--remove the shell and put the garlic on a wooden surface. Take an unopened food can and use its base to whack the garlic until it is crushed.

3. Purchase a garlic press. Put peeled garlic in the cavity of the press. Bring the two ends close and squeeze with your hand to apply pressure to the garlic. This results in a finely crushed product.

4. Wrap the garlic in a durable paper towel. Take a wide chef's knife and press down on the garlic by placing it over the paper towel. Take out the garlic and remove the shell.

5. Use a mortar and pestle. Remove the skin from the garlic. Place the garlic in the mortar (bowl) and use the pestle to finely crush the pieces by striking it down in a rhythmic fashion. Use this method to crush up to five pieces of garlic at a time.

Tags: apply pressure, paper towel, paper towel Take, press down, towel Take

Substitute For Gelatin Sheets

Molded salads rely on gelatin to maintain their shapes.

Traditional gelatin is made from collagen, a natural protein product of the meat industry obtained from the skin, cartilage, tendons, bones and connective tissue of cows and pigs. Most commercially produced gelatin used by home and professional cooks comes from pig skin. It is available in sheets or leaves, as well as in powdered or granulated forms, and is used as a thickening or gelling agent in sweet and savory dishes.

Gelatin Sheet Substitutes

Leaf or sheet gelatin is most commonly found in ingredient lists for European-based recipes. American cooks normally use granulated gelatin, which can easily substitute for leaves or sheets, by using one tablespoon for every four sheets. Agar, a powdered vegetarian gelatin alternative made from seaweed, can also replace gelatin sheets and uses the same exchange ratio as granulated gelatin.

Using Gelatin

Whether in sheet, leaf or granulated form, gelatin must first be dissolved in water. Four sheets or leaves, one tablespoon or one prepackaged envelope of gelatin will gel two cups of liquid. To get the maximum thickening power from powdered gelatin, soak it in cold liquid for three to five minutes to soften and enlarge the granules. This helps the gelatin smoothly dissolve in hot liquid before it becomes semi-solid. For dishes with transparent gels, professional cooks frequently prefer gelatin leaves or sheets, as they are less cloudy than granulated types. All types of gelatin react poorly with natural enzymes of raw fruits, such as pineapple, peaches, mangos, guavas, papayas, figs and kiwi fruit, and hinder the gelling process. If using these ingredients in a gelled dish, use canned varieties, which are all precooked, or briefly cook them on a stovetop to destroy the enzymes.

Vegetarian Options

Besides agar, other vegetarian substitutes for gelatin are carrageen, dai choy goh, kanten, Japanese gelatin or isinglass, Chinese gelatin or isinglass, vegetable gelatin and angel's hair. These seaweed derivatives take about 15 minutes to dissolve and set up quicker and more firmly than animal product gelatin. They often gel at room temperature and have higher melting points, which makes them good ingredients for gelatin-based dishes served at room temperature.

Tips and Hints

When using gelatin in recipes, have all ingredients at room temperature for optimum gelling results. Some gelatin powders made to create vegetable and meat aspics have salt and other flavorings in them, so check gelatin ingredients to make sure there are no additives that will clash with other recipe components. For best results, use gelatin by the expiration date on the box.

Tags: room temperature, from skin, gelatin isinglass, granulated gelatin, leaves sheets

Types Of Fondue Fuel

Always use the right fuel for a fondue.

A fondue makes for an enjoyable social event and brings some variety to dinner parties. However, using the wrong fuel can lead to unpleasant consequences. Fortunately there are many products on the market for fueling a fondue, each of them tailored specifically for the temperature and type of flame that fondue requires, so mishaps are avoided.

Tealight Candles

For chocolate, butterscotch, coffee and other desert fondues, the key is to keep the liquid just warm enough to stop it from solidifying. To do this the best fuel to use is a simple, unscented tealight candle. Burn it about two or three inches from the bottom of the pan or melting dish to keep the temperature at the optimum level. These will keep burning for 4 or 5 hours and present none of the dangers associated with liquid fuels.

Liquid Alcohol

For cheese, meat or seafood fondues, you need a fuel which burns to a higher temperature than can be achieved using tealights. Liquid alcohol forms a good fuel for fondues as it burns practically without odour and will not leave sot stains on the underside of the pan. It is available from most groceries and drug stores and can be used for lamps and cleaning purposes as well as for fondue fuel. You will need a special fondue burner to use alcohol fuel. You must take special care not to spill liquid fuel, especially near flames.

Bottled Gel Fuel

Gel fuel is essentially a jellylike form of alcohol. Gram for gram of fuel burnt the burn temperature is a little lower than liquid alcohol, though gel fuel will burn for longer. The gel can be poured into a normal fondue burner and used in the way as liquid fuel. The main advantage of gel fuel over liquid fuels is the increased safety. The higher viscosity means that the gel is less likely to spill from the bottle or burner, and will not run if it is spilt. This means there is less danger of fire and if a fire is caused it will be less dangerous than the kind associated with liquid fuel.

Canned Chafing Fuel

Chafing fuels are also gel fuels, though they are packaged in screw top tins which also constitute the burning device. The advantage of this is the fuel and container have been specifically designed so that they can be burned, extinguished and burnt again, unlike bottled gel fuel, which should not returned to the bottle after it has partially burnt in the burner and can degrade in quality if kept in the burner. The disadvantage of canned chaffing fuel is that it is less aesthetically pleasing to use than a proper fondue set and temperature control is not as precise.

Butane Fuel

Newer fondue sets may use pressurized butane gas. Though these sets and the canisters of gas are slightly more expensive than other kinds, they do offer excellent temperature control, easy reuse and do not create any odor. In terms of safety, as long as the canister is not subjected to rough handling or put in an environment where the air pressure changes dramatically, the butane fuel option is probably the safest.

Tags: liquid fuel, associated with, associated with liquid, fondue burner, fuel which, fuel will, liquid fuels

What Types Of Potatoes Are Best For Mash

The type of potato you want will depend on the texture of mash you want.

Potatoes have been cultivated in the West for the last four centuries, and have a wide variety of uses, including baking, roasting and mashing. Mashing the potato often involves the addition of milk, butter or herbs to create a common but tasty side dish.

Potatoes essentially fall into two distinct categories, those that are called baking potatoes and those that are called boiling potatoes. Both can be used for mashing, but the type of potato you wish to use will depend upon what consistency you want your mash to have. There is also a third category, which is potatoes that fall in between baking and boiling potatoes.

Baking Potatoes

Baking potatoes are high in starch and relatively low in moisture. They become light and fluffy when mashed and provide a great smooth and creamy mashed potato. Varieties of potato that fall into this category include the Russet family, Goldrush and Nadine. These are all main crop potatoes, as opposed to new potatoes, which have had less time to develop the starches.

Boiling Potatoes

Boiling potatoes are high in moisture and sugar, but are relatively low in starch. This means that they absorb less moisture when boiled, but it also means that they hold their shape when mashed. This will result in a lumpy mashed potato. Varieties in this category include Rooster, Red Pontiac and Round White.

In Between Varieties

There are a number of varieties, including Yukon Gold and Superior, which are difficult to place either in the baking or boiling categories. Some of these, such as Yukon Gold do mash well, as they contain the right balance between smooth texture and holding shape when boiled, but the flavor will not be the same as when using the baking potatoes due to the lower starch content.

Tags: baking boiling, baking potatoes, category include, fall into, mashed potato

Make A Wooden Bubble Gum Machine

Make a wooden gumball machine for your home or a gift.

Bubble gum is a favorite treat for children of all ages, including adults. Gum balls come with wonderful memories of childhood, and old-fashioned wooden gum ball machines make the perfect display for this fun candy. Making your own wooden gum ball machine is a great weekend project for anyone comfortable using power tools and they make great presents or trinkets for your work desk and home. No matter how you use the gum ball machine, you're sure to enjoy building it.

Instructions

Instructions

1. Cut five wooden discs at various sizes. You will need a 6 1/4" x 3/4" for body disc 1, a 4 3/4" x 3/4" for body disc 2, a 4 3/4" x 3/4" body ring, a 4 3/4" x 3/4" for body disc 3 and a 4 3/4" x 3/4" for the top ring. Use a bandsaw to cut these pieces and use a pencil to mark the center of each disc.

2. Drill a 1/4" hole in the center of each disc. Create a clamping board with a piece of scrap wood and a 20" x 3" bolt and washers. This board will keep the gum ball machine in place while you work on it.

3. Stack body disc 2, body disc 3 and the body ring on the clamping board, then bolt it and place it on a flat surface. Measure about 3/4" away from the center of the discs and drill a 5/8" wide hole in body disc 3 and the body ring. The hole should go about half way through body disc 2 as well.

4. Make the slide lever in the body ring with your router. Draw an arc 2 3/4" from the edge of the ring and drill two 1/4" wide x 1" deep holes on either end of the arc. Use the router to create a 1" deep groove along your arc line and connect the two holes.

5. Remove the body ring and cut a 2 1/2" center hole out of it. Remove the top ring and cut a 5/8" vertical hole out of it.

6. Bevel the 5/8" holes in the body ring and body disc 3. Use a drill press to put a small indentation into body disc 1. This indentation will catch the gum ball when it comes out of the machine. Drill a 5/8" wide hold in body disc 2 for the gum return.

7. Glue body disc 1 and body disc 2 so the gum return is lined up with the dimple in body disc 1. Line up the holes in body disc 2 and the body ring.

8. Create a slide lever from a 1/4" x 2 1/2" dowel pin and a 3/4" x 3/4" dowel knob. Glue the dowel into the knob and allow it to dry. Place the slide lever into the 1/4" hole in the body ring and adjust so the slide lever is to the left of the slot mark. Remove the slide lever and glue the discs and body ring in place, clamp them together and allow the glue to dry for one day.

9. Create a groove in the top ring that will allow a canning jar to fit in place, then sand the top ring and glue it to the rest of the machine. Place the slide lever into the machine and glue it in place.

10. Finish the gum ball machine with stain if you wish. Fill the canning jar with gum balls and attach it to the machine.

Tags: body disc, body ring, body disc body, disc body, slide lever, ball machine

What Is Sabudana Good For

Sabudana is Hindi for Pearl Sago, a whole-grain starch extracted from the pith found inside the trunk of Sago Palm, scientifically known as Metroxylon sagu. Sabudana resembles pearl tapioca, which is derived from the cassava plant. Pearl sago's whitish seeds become soft and spongy when soaked in water, and turn translucent when cooked. Sabudana makes up the staple food of the lowland peoples of New Guinea as well as Moluccas.

Nutritional Value

Sabudana grains are about 2 mm in diameter. They are a source of pure carbohydrate with very little protein, Vitamin C, calcium and minerals. One hundred grams of dry sago yields 355 calories, including an average of 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron, and traces of fat, carotene, thiamine, and ascorbic acid.

Sabudana Dishes

Various dishes can be prepared from sabudana, as it easily mixes with a wide variety of tastes, spices as well as other ingredients. In North and Western India, sago is typically used in fasting dishes such as sabudana pilaf or khichdi, which consists of soaked sabudana fried with potatoes, chilies and peanuts. Sago flour is used in baking to make bread and pancakes, or mixed with boiling water and cooked as thick porridge served with seasonings and green vegetables. In Indonesia and Malaysia, sabudana is used to make noodles and served as a rice substitute. Sago can also be used as a thickener for other dishes.

Sweets and Desserts

Sabudana is often mixed with sweet ingredients such as coconut gratings and honey, and subsequently baked as flat cakes. It's also used to prepare biscuits, wafers and various sweet, semi-liquid desserts such as the Indian kheer or payasum, which consists of milk, sugar, water, sago flour and dried fruits.

Aid in Digestion

Pearl sago may be used as nutritious, easily digestible and non-irritating baby-food, as well as food for invalids with febrile and inflammatory cases. In these cases, sabudana is boiled in either water or milk, and then flavored with either sugar or spices, and in some cases even a little wine when the use is not contraindicated.

Tips

Fermentation may improve the nutritional value of sabudana. In Papua New Guinea, sabudana paste is partially fermented by wrapping it in palm leaves, which are then stored in a cool place and occasionally sprinkled with water. The water keeps the paste moist until the sabudana achieves the desired level of acidity.

If stored in a cool, dry place, sabudana does not attract any insects, and can last for years. Generally, no pesticides are used at the time of its cultivation and harvesting.

Tags: also used, cool place, mixed with, Pearl sago, stored cool

Make Eggplant Parmigiana

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This vegetarian classic will easily feed six people as a main course. Add this to my Recipe Box.

Instructions

1. Preheat the oven to 400 degrees F.

2. Combine the flour and salt in a large bowl. Beat the eggs in another large bowl.

3. Heat the oil in a large saute pan over medium-high heat.

4. Dip a slice of eggplant in the eggs and thoroughly shake the piece to remove all loose egg strands.

5. Place the slice of dipped eggplant in the bowl of flour and flip the slice to lightly coat both sides with flour.

6. When the oil is hot, add a slice or two of the coated eggplant - making sure not to crowd the pan - and brown for three minutes per side. Remove to a plate lined with paper towels to drain.

7. Repeat the process with the remaining eggplant.

8. Layer one third of the eggplant in a large baking dish. It should cover the bottom of the dish.

9. Cover the eggplant with one third of the Parmesan cheese, then one third of the sauce and one third of the mozzarella. Repeat the process with the remaining ingredients.

10. Bake for 18 to 20 minutes, or until the cheese is melted and all is bubbly.

Tags: large bowl, process with, process with remaining, Repeat process, Repeat process with, with remaining

Quick And Easy Meals For The Start Of School

Granola can be added to yogurt for extra nutrition.

Many people have heard that breakfast is the most important meal of the day, but sometimes getting ready for school can be hectic and time won't allow for something elaborate. The good news is that you can still have a healthy breakfast that will be quick and nutritious and get your day off to a good start.

Oatmeal

Oatmeal is a fast and nutritious way to start your day. It contains fiber and is also believed to lower cholesterol. Oats provide nutrients such as vitamin E, zinc and iron. If using instant oatmeal, all you need to do is heat up a small amount of water and add it to the oatmeal. You can also add fruits such as raisins, raspberries or banana for extra flavor and a daily serving of fruit.

Eggs

Maybe you don't have time to prepare some scrambled eggs in the morning, but you can hard-boil them the night before. Eggs are an excellent source of protein, which is a healthy way to start the day. You can add a piece of fruit, such as an apple, as well as a piece of wheat toast, and within minutes you will have a quick, easy and balanced meal.

Toast

Toast is quick and easy to make for breakfast, but it needs a little bit extra to make it a well-rounded meal. A good way to do this is by spreading a healthy tablespoon of peanut butter on it. If you like bananas, slice up half a banana and put it on top of the peanut butter. Wheat toast offers whole grains, the peanut butter contains about 7 grams of protein and bananas are full of potassium.

Yogurt

Some yogurt has up to 18 grams of protein in one cup. It's a healthy way to start your day, and many people also believe it aids in digestion. If plain yogurt isn't for you, consider adding some fruit such as berries or pineapple to it or even peanut butter for added protein. Granola is another item that people often add to yogurt. This is a healthy, fast and easy meal that will get you out the door in no time and still keep you satisfied until lunch.

Tags: peanut butter, fruit such, grams protein, healthy start, quick easy, start your, that will

Use Extra Virgin Olive Oil On A Baby'S Skin

Extra virgin olive oil is an excellent moisturizer for baby's delicate skin.

The delicate nature of a baby's skin requires some special attention to keep it soft and supple. Olive oil is a centuries-old home remedy that moisturizes the skin and can heal skin ailments. Olive oil is one of the most effective skin remedies for babies and is readily available on store shelves. However, extra-virgin olive oil is the purest form of olive oil and the best choice for using on the skin. There are several different parts of a baby's skin that can benefit from olive oil.

Instructions

Treatment for Diaper Rash

1. Mix two teaspoons of extra virgin olive oil and one teaspoon of water in a small bowl with an eggbeater until foamy.

2. Apply to affected areas of the baby's freshly cleansed and dried buttocks.

3. Put a clean diaper on your baby.

4. Repeat treatment at every diaper change until symptoms of the diaper rash have subsided.

Skin Moisturizer

5. Pour a teaspoon of olive oil into your hands and warm by rubbing your hands together.

6. Gently massage your baby's legs and feet until the oil is absorbed.

7. Pour another teaspoon of olive oil into your hands and warm by rubbing your hands together.

8. Gently rub this into your baby's torso, back and arms until the oil is absorbed.

Treatment for Cradle Cap

9. Dip your fingers in one tablespoon of olive oil and gently massage your baby's scalp in a circular motion. Repeat until the baby's scalp is coated with olive oil.

10. Gently scrub off the white flakes of skin with a soft hairbrush specifically made for babies.

11. Allow the olive oil to soak into the scalp for ten minutes.

12. Wash your baby's scalp with baby shampoo and warm water. Rinse well.

13. Gently pat your baby's scalp dry with a fluffy towel. Repeat treatment until the symptoms of cradle cap have subsided.

Tags: your baby, baby scalp, your hands, into your, your baby scalp, your hands warm, baby scalp with

Crush Mustard Seeds To Make Dry Mustard

The seeds of the mustard plant spice a variety of dishes.

Almost every part of the mustard plant has been used for hundreds of years in food preparation. The greens are a spicy and nutrient-rich addition to braised dishes, soups, salads and stir-fries, while the seeds are used to flavor dishes in whole, paste and powdered form. When you prefer to use the freshest dry mustard possible, or have only whole seeds on hand, you can make your own powdered mustard.

Making Dry Mustard

Fresh, whole mustard seeds can be ground into dry mustard to use in a variety of dishes. Crushing the seed with a pestle and mortar will result in larger pieces of cracked mustard, perfect for making deli-style mustards or pickles. To make a powder, toast your mustard seeds for 20 seconds in a dry skillet. Cool the seeds, then transfer to a spice grinder and pulse until you have a powder. Pass the powder through a sieve to remove the hulls. Blend a pinch or two of turmeric with the mustard to create the bright yellow associated with the condiment.

Releasing Mustard's Flavor

Mixing mustard with a liquid releases the sharp, pungent aroma and flavors of the spice. Powdered seeds must be mixed with cold liquid. This combination creates a chemical reaction wherein the mustard oil and an enzyme in the seed produces sugar and the irritants that give mustard its spicy taste and feel on the tongue. When mixed with hot water, the chemical reaction produces irritants that create a bitter flavor. Once mixed with vinegar or salt, the cold-mixed mustard's flavor stabilizes pleasantly.

Making Mustard

Mustard, the familiar condiment used on everything from hot dogs to upscale cocktail appetizers, can be made with dry mustard and your favorite vinegars, juices, fruits and spices. Mild white, strong black and the more commonly found brown mustard seeds can be used to make flavorful, low-sodium mustards. To make a basic mustard, add a 1/2 cup mustard powder to 3 tbsp. vinegar, cider, white wine, sherry or fruit. Add a 1/2 cup of cold water or white wine and 1 tsp. salt. You can also add several tablespoons of cracked, whole mustard seeds, honey to sweeten to taste and your favorite herbs to personalize the flavor.

More Uses for Mustard Powder

Mustard powder is a component in several regional spice blends. Indian cuisine's garam masala combines mustard with coriander, cumin, turmeric, garlic, and peppers to make a mix used for dry cooking and curries. Spice rubs for barbecue sometimes include mustard powder, along with brown sugar, cayenne, paprika, garlic, salt and pepper. A bay-style spice blend contains mustard, celery salt, bay leaves, cloves, ginger, allspice, peppers, cardomom, mace and cinnamon and is commonly used when cooking crab.

Tags: mustard seeds, mixed with, chemical reaction, irritants that, Making Mustard

Fried Chicken

The all-American dish of fried chicken did not originate in America. The basic recipe has traveled around the country and has taken on a bit of the personality of each location. Fried chicken is an economical meal, and you can add your own touches to the recipe.

History

Fried chicken is believed to have originated in China and brought to America by the early Scottish immigrants who settled in the South. The Scots fried their chicken in fat, not oil. African slaves made their contribution to the history of fried chicken by adding spices.

Types

There is more than one way to fry a chicken. You can take the basic types, such as the traditional Southern fried chicken, Maryland fried chicken, buttermilk fried chicken. Mississippi fried chicken and Chinese fried chicken, and make them your own by tweaking them just a bit.

Features

Southern fried chicken is coated in seasoned flour and cooked in an iron skillet in vegetable shortening with a bit of bacon fat.

Maryland fried chicken is coated in bread crumbs and cooked in salt pork and butter.

Buttermilk fried chicken is coated in flour, cooked in oil and served with a buttermilk gravy.

Mississippi fried chicken uses chicken breasts that are coated in flour and baking powder, then cooked in oil.

Chinese fried chicken has one major difference: It is not breaded. Because breading absorbs oil and keeps the chicken fat in, Chinese fried chicken is less greasy, with very crispy skin.

Considerations

There are many things to consider before you begin to cook. If you want a bit of a different taste, add paprika or chili powder to the flour. Use flavored bread crumbs instead of plain, or salt free if sodium content is an issue. You also need to choose the type of oil. Polyunsaturated oils are the healthiest. I use canola oil because it has no flavor and lets the flavor of the food come through.

Also consider the method of cooking. Most fried chicken is made in a skillet. I like to use an electric skillet because it is easier to control the temperature. You can also put the cover on to make the chicken moist.

Warning

Salmonella is a concern when dealing with chicken. Make sure the chicken is cooked thoroughly to an internal temperature of 170 degrees. Do not put any other food on the same counter as raw chicken. Wash your hands and the surface immediately after handling the chicken. You will be dealing with hot fat or oil. Do not put the temperature higher or put in more oil than the recipe calls for. It can still splatter, so wear protective eye glasses or goggles and wear cooking gloves.

Tags: fried chicken, fried chicken, chicken coated, Chinese fried, Chinese fried chicken

The Best Way To Serve Wine

Both red and white wines do best when served properly.

Wine is rich and complex. As one of the world's oldest drinks, wine consumption is a common pastime in much of the world. Ranging from very cheap to exorbitant in cost, wine is also one of the most temperamental foodstuffs.

Serving wine correctly involves proper glassware, optimal temperature, breathing time and a good pour. The best way to serve wine combines all of these attributes into one optimal experience for the drinker, while showcasing the beverage to its highest advantage.

Instructions

1. Store wines outside of the refrigerator in the long term. According to the wine and alcohol website ThatstheSpirit.com, storing wine in refrigeration "can encourage the development of bitartrate crystals and make the wine taste simple and flat." Instead, chill wines right before service.

2. Bring the wine to its optimal temperature. For both white and red wines, chilling is best. White and rose wines fare well at around 55 degrees after one or two hours of refrigeration; red wines do best at around 60 degrees, not the warmer room temperature of modern times.

3. Open the wine bottle carefully, taking care to observe safe decorking techniques. Always pull the cork out and away from the face, especially in the case of sparkling wines or champagnes. If the cork is resistant, push it into the bottle and decant the wine instead.

4. Allow older red wines to breathe for several hours before serving. This rids the wine of any built-up unsavory aromas within the bottle. Most other red wines can simply breathe in the glass after pouring.

5. Serve wines in a carefully planned order to optimize flavor. Lighter wines should go first; whites are best before reds because of their finer flavors. Drink dry wines before sweet in order to keep the palate balanced. If serving wines with dinner, it's okay to deviate in order to match the courses.

6. Decant the wine, if necessary. Decanting helps agitate and mix heavier wines like port and is "generally only necessary for wines which, by nature of the way in which they are made, throw a sediment," according to ThatstheSpirit.com. Otherwise, stick to the original bottle.

7. Serve the wine in a glass with a wide bowl that tapers to a slightly narrower top; use champagne flutes for champagne and sparkling wines.

Although there are specialty wine glasses for specific varieties, they're not necessary if money is tight. Specialty glasses direct each sip of wine to an isolated region of the taste buds, enhancing common characteristics of the variety. However, these glasses may not make much of a difference to the casual wine drinker.

8. Pour wine slowly, filling the glass only halfway. Add a slight twist of the bottle at the end of the pour to minimize dripping. If you'd like, stopper sparkling wines to decrease carbonation loss after pouring.

Tags: sparkling wines, after pouring, around degrees, optimal temperature, white wines, wines best

Eat A Whole Lobster

Nothing can kill the mouth-watering anticipation of eating a great seafood dinner faster than being presented with a whole lobster if you have never eaten one before. Suddenly, this delicacy looks like it is encased in steel armor, and the array of eating implements that you are presented with look like medieval torture devices. You may have had lobster tail before, but it’s clear that tackling the whole lobster will take a little more work. Don’t panic, freeing your dinner from its shell is just a matter of a little knowledge and technique.

Instructions

Indentifying tools and their uses

1. Use the bib. You won’t look silly and you won’t regret it.

2. Use the lobster fork and claw picks to work the meat out of the legs and claws. The lobster fork is usually a small three pronged fork with a long handle, and the picks vaguely resemble dental picks.

3. Crack the legs, claws and other small shelled parts with the lobster cracker. This is a metal instrument that looks like backward pliers. You may get a small hammer instead of a cracker. When using a hammer to crack the shell, put a napkin over the lobster to avoid splattering lobster on yourself and dinner companions.

Eating the lobster

4. Start by removing the legs with a twisting and pulling motion. Set them aside and later pry the meat out with the lobster for or claw picks.

5. Crack the claws with the cracker or hammer. Twist and pull them from the body. Usually you will be able to pry the claw meat out with your fingers.

6. Grab the tail with one hand and the back with the other hand and firmly twist until the meat is loosened. Push the meat through the tail. This is usually considered the best part of the lobster

7. Remove the small morsels of meat in the tail fin with your fork.

8. Explore the nooks in the shell where more bits of meat may be but avoid the head area. Some hard-core lobster eaters say the brain is the best part. However, since lobster brains are merely a collection of nerve endings, it may be difficult to identify.

Tags: best part, claw picks, legs claws, lobster fork, looks like, meat with

Recipe For Homemade Doughnuts

Homemade doughnuts can be decorated however you like.

Doughnuts are a great breakfast food, but they're also delicious for snacks throughout the day. Driving to the local doughnut shop or supermarket is one option for obtaining these fried treats, but they can also be made in your own home by using many of the ingredients that you likely already have on hand. Homemade doughnuts take some time to make, so it's a great activity.

Instructions

Making Doughnuts

1. Heat the shortening or vegetable oil to 375 degrees. If you are using a cooking pot to fry your doughnuts, the oil should be approximately four to five inches deep. Use a cooking thermometer to verify the oil's temperature.

2. Sift the flour, sugar, cinnamon, nutmeg, salt and baking powder into a large mixing bowl. Slowly pour in the melted butter until a mixture is formed. The mixture will be quite dry and will crumble.

3. Add in milk, egg and vanilla and mix on your mixer's low speed, or mix by hand, until a soft, smooth dough is formed. Knead the dough to remove air bubbles.

4. Lightly flour your counter top and use a floured rolling pin to flatten the dough into a sheet that is 1/4 to 2/3 of an inch thick.

5. Use a round cookie cutter (about 6 inches wide) to cut out doughnut shapes. For the hole, use a pop bottle lid and cut a hole in the middle of each doughnut. Repeat until all dough is used.

6. Drop doughnuts carefully into hot oil, a few at a time. Fry each doughnut for approximately three to four minutes, turning when they're halfway done.

7. Remove doughnuts and place them on paper towels to drain excess oil. Allow them to cool slightly, then dust with cinnamon sugar or other toppings if desired.

8. Store uneaten doughnuts in an air-tight container for freshness.

Tags: each doughnut, Homemade doughnuts, they also

Slice Carrots Like Matchsticks

Garnish vegetable sides with matchstick cut carrots.

Delicately cut carrot matchsticks add crunch to salads without overpowering the other ingredients. The matchsticks also make an attractive but edible garnish on top of food, or on the side of a plate. A julienne cut creates the small carrot matchsticks. The same method is used for other vegetables as well. Always use a sharp knife to ensure your cuts are clean, and so you don't have to force the blade through the carrot.

Instructions

1. Cut the top and bottom off the carrot. Peel the skin off the carrot with a vegetable peeler.

2. Wash the carrot under running water. Scrub lightly with a vegetable brush to ensure the vegetable is clean.

3. Cut the carrot into 3-inch segments. The length of the segment determines the length of the matchsticks.

4. Slice the carrot segments lengthwise. Make each slice 1/4-inch thick.

5. Stack the slices on top of each other. Slice the stack crosswise into 1/4-inch thick matchsticks. Repeat the slicing for each carrot segment until the whole carrot is cut into matchsticks.

Tags: 4-inch thick, carrot into, carrot matchsticks, matchsticks Slice, with vegetable

Easy & Cheap Healthy Diet Foods

With the abundance of fast food chains lining the streets of the United States, it is easy to get caught up with unhealthy dollar menu items. However, you might be surprised at the quick and inexpensive meals that sit right within your pantry or grocery store.

Polenta

Very popular in Italian cuisine, polenta is a quick and easy grain that can be prepared in so many interesting ways. This form of corn meal can come raw or in precooked wrapping. Because it can be produced in abundance, this ingredient is one of the cheapest--and filling--items on the store shelf.

Once it is made, the flavoring is up to you. It can be used as a base for sauces and is an alternative to pasta. If you purchase the precooked product, all you need to do is slice it up and bake it until crispy.

Polenta can be substituted for bread for a lower calorie and carb option.

Frozen Wonders

Most people think that frozen foods are high in preservatives and fat. However, there are many options in your grocer's freezer that may surprise you.

Frozen vegetables, such as peas, artichokes and asparagus, can provide your daily dose of vitamins. They are also substantially cheaper than fresh vegetables and have a much longer shelf life.

You can add these ingredients to whole wheat pasta for a filling and low carb meal or just serve them as a side dish along with grilled chicken.

Beans, Beans, Beans

Canned beans are one of the pantry staples you cannot live without. They are such a versatile cooking item that can be used in so many dishes.

Beans are loaded with fiber and nutrients and they are quite filling when added to a dish. The cans can be found at any grocery store and usually cost between $1 and $1.50 per can.

To make beans a healthy part of your meal, add them to whole grain rice and ground beef. They are also an alternative to meat products if you are on a vegetarian diet.

Tags: Beans Beans, grocery store, They also

Pickle Watermelom Rind

Can watermelon rinds to preserve them longer.

Ruby red watermelon fruit is sweet and juicy but the rind often gets over looked. Rind isn't enjoyable in its raw state but after pickling it makes a good topping and snack. Pickling is a simple technique you can use at home. Leave the rind pieces chunky or make a finely a chopped relish for summer-inspired hot dogs. All types of watermelon are suitable for pickling. Zesty and delicious, pickled melon also makes a nice hostess gift for summer time block parties or anytime.

Instructions

1. Cut open the washed watermelon then remove the fruit. Leave a pale pink layer of fruit on the rind. Save the fruit to use later.

2. Peel the outer rind from the outside of the watermelon. Toss the outer rind away. Chop the rind up to 1-inch pieces. You need four cups of rind.

3. Place a large pot on the stove. Add 8 cups of water and 2 tbsp. of salt to the pot. Pour the rind pieces into the pot and stir. Boil the rind pieces for five minutes. When the time is complete turn off the heat.

4. Drain the rind chunks in a colander. Pour the drained pieces into a large metal bowl. Rinse the pot out and place it back on the stove.

5. Add the sugar, apple cider vinegar, cloves, peppercorns, cinnamon sticks, pickling spices, allspice and ginger to the pot. Mix and simmer on low until the sugar melts and the ingredients are blended.

6. Pour the sugar mixture over the rind chunks covering all the pieces. Refrigerate at least eight hours. Strain the rinds from the mixture but return the sugar mix to a saucepan.

7. Heat the sugar mixture to boiling then pour it back over the rind. Refrigerate the rinds for another eight to 24 hours. Repeat the heating and marinading once more before draining and serving.

Tags: rind pieces, eight hours, outer rind, over rind, pieces into, rind chunks, sugar mixture

A Craft Project With Packing Peanuts

Get creative with packing peanuts.

Packing peanuts don't have to be boring. Packing peanuts are essentially nuggets of foam and one of the cheapest craft making materials around. They're most commonly used to protect things packed in boxes, so the next time you receive a fragile item or piece of furniture, keep the packing peanuts. It's time to turn packing peanuts into a craft project.

Packing Peanut Sculptures

As an alternative to Styrofoam packing peanuts, some companies are using cornstarch peanuts. Cornstarch packing peanuts dissolve in water, making them compostable, but cornstarch and water also makes a strong adhesive. Soak a sponge in water and lay it on a plate. Dip a cornstarch packing peanut into the sponge to dampen one edge and press it together with another peanut to adhere them together. Stick packing peanuts together to create free form sculptures. Once the peanuts dry, the sculpture can be painted with acrylic or spray paints.

Garlands

Thread a needle with cotton thread. Tie a knot on the end of the thread to prevent the packing peanuts from falling off the garland. Insert the needle through the middle of the packing peanut and push it down to the end of the thread. Continue until the garland has reached the desired length and finish it by tying a knot into the needle end of the thread. Alternatively, break up the packing peanuts with assorted colored beads, ribbon bows or silk flowers.

Decorative Balls

Blow up small balloons to a size just slightly bigger than your fist and knot the balloon at the neck. Dip cornstarch packing peanuts into a dish of shallow water and connect the peanuts to each other around the outside of the balloon. Leave an opening around the balloon's knot. Once the peanuts dry, pop the balloon with a pin and remove it from inside the ball. Fill the hole in the side of the ball with two or three more peanuts. Use spray paint to paint the entire ball and pile it with other decorative balls in a bowl or basket arrangement.

Snowman

Cut out a snowman's body from white card stock. Cut out a top hat shape and glue it onto the head of the snowman. Rip up packing peanuts into small pieces, smooth a layer of white craft glue onto the snowman's body and cover it with the packing peanut pieces. Smooth craft glue onto a piece of blue or black construction paper, blue for a day scene and black for night and sprinkle sea salt into the glue. When the glue dries, the salt will look like sparkling snowflakes. Glue the snowman onto the construction paper and glue leftover packing peanut pieces along the bottom edge of the scene to depict fallen snow.

Tags: packing peanuts, packing peanut, glue onto, packing peanuts into, peanuts into