Bake Bread Bowls

Easy beef stew at www.recipetips.com

What could be heartier than stew in its own edible bowl? Or prettier than fruit salad in a tiny cup that tastes wonderful? The variety of flours to combine, and the array of seeds, nuts, spices and herbs to add, are as wide as your imagination. Bread bowls aren't just for restaurants. They're simple to make at home, and guests will rave.

Instructions

1. Nearly any yeast bread will do. Whole wheat, French, herbed and seeded containers complement the filling. Rye is a delicious choice, if the recipe combines rye and wheat flours so the dough fully rises, because rye flour has no gluten.

The dough must be stiff enough to hold up to baking outside a container. Very tender yeast dough is not appropriate.

2. Shaping is the crux of the difference between a bread bowl and disappointment.

Rise the dough twice. After the second rising, knead silky. Divide a two-loaf recipe into 10 pieces for individual bread bowls or two pieces if you're making family-sized bowls.

Vigorously roll each piece into a ball without seams or loose parts. Let sit 3 to 5 minutes.

Press the heel of your hand into the center of each ball, making a depression, then pull and squeeze the walls in. Repeat several times, until the finished ball feels quite stiff. Coat each ball with oil or butter and set on a flat sheet.

3. It also works to set each oiled ball into a round container, such as a casserole dish, muffin cup or cleaned and well-greased metal can. Container walls support delicate doughs. The result is a bread bowl with extra corners.

4. Let rise one last time, then bake according to recipe instructions. Cool on racks.

Cut off the domed top of each completely cool bread bowl to make a funnel shape. Scoop out the insides to about 1/2 inch from crust. Use insides for dipping or freeze to make poultry dressing. Fill and eat.

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Kinds Of Norwegian Food

Seafood, both fresh and preserved, plays a large role in Norwegian cuisine because of the country's access to open water. Expect to see many braised dishes and stews that include lamb, reindeer and other varieties of wild game.

Gravlax

Significance

Norway's location on the North Atlantic and the prevalence of fjords creates a favorable environment for fishing. It is logical that seafood would comprise a large portion of the traditional diet. Salmon and cod are the most common types.

Geography

Long days and light nights create positive conditions for Norwegian fruits and vegetables, especially the tart yet creamy cloudberry. Strawberries, plums, apples, potatoes and turnips also benefit from the cold climate.

Types

In addition to salted and smoked seafood, expect to see meatballs in brown gravy (kjøttkaker) and wild game. Sheep and reindeer are common domesticated animals because of their hearty disposition.

Traditions

Aquavit, a potato-based spirit, has become Norway's most popular and well-known drink. It is flavored with spices including caraway, fennel, dill and coriander. Sweet and spicy, the liquor is typically served chilled with sandwiches.

Preperations

Food preservation, namely salting and smoking, is a key factor in Norwegian cuisine. The practice is becoming less widespread with the spread of modern refrigeration technology.

Tags: Norwegian cuisine, wild game

Difference Between Semisweet Chocolate And Milk Chocolate

Semisweet chocolate and milk chocolate have different percentages of cocoa.

Semisweet and milk chocolate are two kinds of chocolate readily available in most grocery stores. Both varieties are derived from the cacao bean, which is harvested from cacao trees grown in tropical areas near the equator. The beans are fermented, dried and ground into cocoa powder, which is used to make chocolate. Semisweet and milk chocolate are both made by adding cocoa butter and sugar to cocoa powder. But varying amounts of cocoa powder and the addition of ingredients like milk set the two varieties apart.

Cocoa Content

The variation in cocoa content is one of the main differences between semisweet chocolate and milk chocolate. The cocoa content of semisweet chocolate is approximately 35 percent, while milk chocolate's cocoa content is between 10 to 15 percent. These levels may be higher depending on the quality of the chocolate. The higher the cocoa content, the darker, more bitter and less sweet the chocolate.

Ingredients

Semisweet and milk chocolate products, like candies or chocolate chips, contain cocoa butter and sugar. The amount of sugar and cocoa butter vary depending on the brand and quality of the chocolate, but semisweet chocolate generally contains less sugar than milk chocolate. In addition to these ingredients, milk chocolate contains milk or powdered milk. Milk lightens the flavor and makes the chocolate extra creamy.

Taste

Semisweet chocolate is more akin to dark chocolate and is slightly bitter because of its high cocoa content. It tastes darker, deeper and richer than milk chocolate. On the other hand, milk chocolate has a lighter, sweeter flavor. Milk chocolate also has a more creamy, smoother texture than semisweet chocolate because of the added milk fats.

Uses

Semisweet and milk chocolate can be found in most grocery stores.

Semisweet chocolate is great to use in desserts that are already very sweet, such as chocolate chip cookies. In addition, the darker, richer flavor of semisweet chocolate stands up well when paired with bold flavors like coffee or concentrated fruit flavors like mango or raspberry. If you don't like the slightly bitter flavor of semisweet chocolate, opt for milk chocolate. Milk chocolate is often paired with peanut butter, caramel or toffee. Bold flavors tend to overwhelm the light sweetness in milk chocolate, so pair with milder flavors. When cooking with chocolate, be sure to use the correct chocolate called for by the recipe. Using a different chocolate may affect the outcome and taste of your candy or dessert.

Tags: milk chocolate, cocoa content, milk chocolate, Semisweet milk, Semisweet milk chocolate, chocolate milk chocolate

Blanche Almonds

Blanched almonds have their almonds skins removed. You can buy them at the grocery store in little bags or you can make them at home. If you have more time than money, follow these simple steps to blanch your own almonds.

Instructions

1. Buy almonds with skins on at your local grocery store. Shop at a Whole Foods Market or other shop specializing in organic or health foods to find organic almonds.

2. Fill a medium saucepan half full of water and bring to a boil. Slide the skin-on almonds into the boiling water for about 30 seconds. Drain.

3. Grasp the warm almond between your thumb and forefinger and slide the skin off the almond from the wide end of nut.

4. Pat almonds dry and store for up to one week in the fridge.

5. Take the blanched almonds one step further and toast them. Pour one tablespoon olive oil in a heavy-bottom frying pan and place dry blanched almonds in the pan. Move around the pan continuously for about 10 minutes until almonds smell toasty and are slightly browned. Drain on paper towels and sprinkle with sea salt.

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Peel Chestnuts

Chestnuts are enclosed by prickly burrs

Chestnuts impart a sweet and starchy flavor. Most often, chefs and food vendors serve them roasted and perhaps buttered and salted. Boiling and steaming are also viable cooking methods. You can eat cooked chestnuts by themselves or add them to casseroles or stews, but you should never eat an unpeeled chestnut. The shells are stubborn, so the chestnuts require cooking before peeling.

Instructions

1. Grasp a chestnut and score an "X" on one side of it with a sharp knife. The "X" should be about 1/2 inch long and wide. Repeat this for all of your chestnuts.

2. Place the chestnuts in a bowl and cover them with water.

3. Allow the chestnuts to soak for about an hour before draining them.

4. Preheat the oven to 350 degrees Fahrenheit.

5. Arrange the chestnuts in a single layer on a baking sheet and roast them for about 20 minutes. When the shells open, they are done. Stir them occasionally while roasting.

6. Let the chestnuts cool until you can comfortably handle them, but they should still be slightly warm while you peel them.

7. Insert your fingers into the cracks in the shells and work the shell off. Completely peel the entire shell on each chestnut.

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How Tell If These Potatoes Are Good

Cut or bruised potatoes spoil more quickly than undamaged ones.

Potatoes store well for a month or longer if kept in the right location. A 45 to 50 degree Fahrenheit dark storage area keeps the potatoes fresh and helps prevent spoilage. They require some ventilation and air circulation, but overly dry storage areas aren't suitable. A storage rack in an unfinished area of the basement usually provides good storage. If you don't have the best storage location, keep the potatoes in a dark pantry and check them regularly for signs of spoilage.

Instructions

1. Inspect the potatoes for sprouts. Cut out small sprouts with a knife before use, but dispose of the potatoes if they have multiple sprouts and the entire potato feels soft.

2. Discard potatoes that develop soft brown or discolored spots. The soft spots indicate bruising and spoilage that penetrates into the interior of the vegetable.

3. Feel the potato before using it. Good potatoes are firm and somewhat heavy. Spoiled potatoes become wrinkled, soft and may feel lighter than the good potatoes.

4. Look for signs of mold or mildew growth and toss any potatoes affected by the fungus. Green, white or black spots, or fuzzy growth, indicates mold and spoilage.

5. Check the potato for green tinged flesh after you cut it open, especially if the potatoes were exposed to light during storage. Peel off small green areas but dispose of the potato if the majority of its flesh has turned green. The green parts are mildly toxic and have a bitter flavor.

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Make A Roasting Bag

Roasting meat is an easy, popular cooking method. Just prepare and pop it in the oven for roasted meat or poultry. Yet roasting isn't foolproof. Sometimes you end up with tough meat plus a mess to clean up. That's why oven roasting bags were invented. Whether you just ran out of roasting bags or are trying to save money, you can make your own by following the steps.

Instructions

1. Tear off a sheet of aluminum foil slightly larger than what it would take to entirely cover the meat you want to roast.

2. Lay the sheet of foil within a roasting pan. Push it in slightly to conform to the size of the pan. To keep the meat from sticking to the foil, consider spraying the foil with a cooking spray or brushing the meat with vegetable oil or melted butter. Store bought bags use flour inside the bag to keep meat from sticking.

3. Center the meat or poultry on the foil. Pull up gently on the foil until the edges meet. What you want to do is make a pocket that fits around the meat with some space between the meat and the foil.

4. Fold one edge of the foil over the other. Scrunch it together to hold the seal. Make certain all edges are sealed.

5. Cook your meat at 325 or 350 degrees. For the last 30 minutes, open up the foil to allow the meat to brown.

Tags: from sticking, keep meat, keep meat from, meat from, meat from sticking, meat poultry, meat with

Make Mayonnaise In A Blender

Mayonnaise is an emulsion of small drops of oil suspended in a mixture of egg and vinegar or lemon juice, and often includes dry mustard (which stabilizes the mayonnaise as well as adds flavor). Although purists say that mayonnaise must be made by hand, there are several experts, including Julia Child, who disagree and who offer blender recipes. The difference between a blender mayonnaise recipe and a regular mayonnaise recipe is that the blender version usually asks for a whole egg rather than just egg yolk.

Instructions

1. Bring all ingredients to room temperature.

2. Follow your favorite mayonnaise recipe (see tips for a basic recipe) and add all ingredients except the oil to the blender. Use one whole egg. If you are using an emulsion blender, put the ingredients in a container with tall sides.

3. Mix the ingredients briefly until incorporated.

4. Add the oil slowly, with the blender on high, until it is all incorporated into the sauce. You can add the oil until the ratio reaches 3-to-1 in terms of oil-to-water-based ingredients.

5. Add your favorite herbs and spices to suit your taste if you wish.

Tags: mayonnaise recipe, until incorporated, your favorite

Ethnic Foods Of Egypt

The Nile River provides abundant water for drinking and agriculture in Egypt, supporting its rich food culture.

Egyptian foods have influences from Africa, Middle East and Europe, resulting in a unique traditional cuisine. Because a large proportion of Egypt's population is Muslim, Egyptian foods rarely contain pork. Many Egyptian dishes utilize relatively cheap ingredients such as vegetables, lentils and beans.

Staple Food

Ancient Egyptians used wheat and barley to make bread, a practice still common today. The Arabic word for bread, aish, also means life and Egyptians usually eat bread with most meals. They eat several types of bread, including dry wheat bread called aish baladi and pita bread. Egyptians also eat rice as an ingredient in traditional dishes such as koushari, which also contains lentils, chick peas and macaroni in tomato sauce.

Vegetables, Beans and Lentils

Many Egyptian dishes contain vegetables, beans and lentils. Ful, or creamy fava bean paste, and tahini, or sesame paste, are two of Egypt's national dishes. Ful in spicy sauce or with garlic and lemon juice often appears at the breakfast table. For lunch, Egyptians often serve salad or mezza containing olives, cheese and nuts. Another traditional dish is molokhiyya, a vegetable dish that resembles spinach.

Fish and Meats

Egyptians have enjoyed salted, dried fish, or fasieekh, since ancient times and still often use the traditional method of preparing it. They clean the fish, cover fish pieces with salt and place them under the sun to dry. Since many Egyptians are Muslims, they often eat lamb and poultry rather than pork. Some lamb dishes include kofta, which is spicy minced lamb, and kebab, or grilled lamb pieces. During Eid al-Adha, an Islamic religious holiday, Egyptians often slaughter sheep or lambs for sacrifice and cook them whole on a spit over an open fire.

Drinks

Egyptians enjoy relaxing at coffee and tea houses, where they drink strong beverages with plenty of sugar. As dessert, they also often drink sugary mint tea and eat a flaky pastry called baklava. Another traditional Egyptian drink is asiir or fresh fruit juice that usually contains banana, guava, mango, pomegranate, strawberry, sugar cane and hibiscus flowers. Only wealthy Egyptians usually drink wine because it is expensive, but beer is common because of the abundance and affordability of barley.

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Use A Commercial Popcorn Machine

Enjoy movie-theater quality treat by popping corn in a commercial popcorn machine. These can be found at most vendor or concession supply stores. All you have to do is combine oil, salt and popcorn in a kettle to make this favorite movie night snack.

Instructions

1. Find your button controls so that you can properly operate the commercial popcorn machine. There are usually three switches at the top of the machine. The first button would be the heat switch, the second button is the motor and the third button is the heat lamp that keeps the popcorn warm.

2. Turn on the machine to heat the kettle that is inside of the machine. Wait for about 15 to 20 seconds to add the oil. The kettle heats up to 350 to 400 degrees, but you don't want the oil or the popcorn to burn.

3. Operate the motor button mentioned in Step 1. Add the popcorn and salt to the commercial machine. The motor keeps the oil, popcorn and salt moving in the machine so that nothing burns.

4. Switch on the heat lamp button that is usually located at the upper left or upper right corner of your commercial popcorn machine. This keeps your popcorn warm and fresh after it has finished popping. Do this after you've operated the heat and motor buttons mentioned above.

5. Handle the popcorn kettle carefully to dump the finished popcorn into a bowl. Access the kettle by opening two glass front doors on the commercial popcorn machine. Leave the motor button turned on if you have leftover popcorn. Turn the heat button off if you're not planning to make any more popcorn.

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Decorate A Character Cake

Character cakes are everyone's favorite for children's parties and bakery cakes are expensive. If you have a bit of time and some patience, you can easily decorate a character cake. Let your child help you choose the character cake pan as well as help with the baking. Both of you can make memories that last long after the cake is gone.

Instructions

1. Choose the character cake pan that you wish to use to bake the cake. Each cake pan is a different size so you may need to purchase more than one cake mix. The directions with the cake pan can also suggest the colors you need to decorate the cake.

2. Spray the cake pan well with non-stick baking spray. Mix cake according to directions and bake in the character cake pan. Let the cake cool for a few minutes, then invert it onto the flat surface you plan to serve the cake from. Let the cake cool entirely.

3. Brush crumbs from the cake. Separate a small portion of frosting and put into a small bowl. Lightly frost the cake beginning with the side and ending with the top. This layer of frosting traps the remaining crumbs. Dispose of any remaining frosting. Let cake dry for at least an hour.

4. Ice the cake. Again start with the sides and finish with the top. Use the icing knife to smooth the surface. The cake is now ready to decorate.

5. Divide frosting into portions equal to the different colors on the character cake. Remember to set aside a portion that is the outline color as well. Tint each portion of icing.

6. Using the outline left from the character cake pan, decorate the cake. Outline the shape with a dark color. Next fill in each segment. You can use your imagination here. Use a variety of tips if you wish or just spread the frosting.

7. Let the cake and frosting set for a while. Enjoy your creation.

Tags: character cake, cake cool, cake well, decorate cake, from cake, frosting cake, frosting into

Peanut Butter Substitutions

Almonds are crushed and combined with oil to make almond butter

Peanut butter is a popular spread made from peanuts. It is most commonly used on bread for sandwiches and in baking recipes. For those with peanut allergies or concerned about the high sugar content of peanut butter, consider these other butters.

Soy Nut Butter

Soy nut butter is a great substitution for people with peanut and tree nut allergies. According to the Center for Young Women's Health, it is made from crushed soy nuts and mixed with soy oil. Soy nut butter is a source of protein, just like peanut butter.

Almond Butter

Almond butter is considered a healthier alternative to peanut butter by Homemakers magazine. While most peanut butter is made with hydrogenated oils and sugar, almond butter is simply crushed almonds and non-hydrogenated oil. Almond butter does not include preservatives. While almond butter is a healthy substitute for peanut butter, it is slightly more expensive.

Hazelnut Butter

Hazelnut butter is a peanut butter alternative that is popular in Europe, according to ABC News. Some brands of hazelnut butter combine chocolate with its butter for a richer, sweeter taste.

Pea Butter

Pea butter uses golden peas as a peanut substitute. It also uses sugar and oil to give the pea butter the sweetness and consistency of peanut butter, according to Emax Health. This butter is less healthy than other alternatives, but it is suitable for those with peanut allergies.

Cashew Butter

Cashew butter is high in protein, fiber and minerals, according to Emax Health. It is similar to almond butter because it does not contain the preservatives found in most peanut butter.

Sunflower Butter

For those with nut allergies, sunflower seed butter can be used in place of peanut butter. It contains the same nutritional value as nut butters, but it is slightly less flavorful. This can be remedied by adding honey or jam, according to Emax Health.

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Honey Barbecue Baked Chicken Recipe

Baked chicken

The unique American flavor of honey barbecue combines the sweet aroma of honey with the smoky tang of authentic barbecue sauce. This recipe takes less than 10 minutes of preparation and the result is a moist and savory chicken full of flavor. Baking chicken prevents the meat from becoming too dry and the honey barbecue sauce thickens and infuses the chicken with flavor all the way to the bone. Follow these steps for a savory meal.

Instructions

1. Preheat the oven to 350 degrees F. Liberally season the chicken pieces with salt and pepper.

2. Place the chicken inside of a baking dish. Sprinkle either the garlic or onion powder over the chicken. Cover the baking dish with foil and place in the oven. Bake the chicken for 45 minutes.

3. While the chicken is baking, mix together the barbecue sauce, honey and Worcestershire sauce in a large bowl.

4. Remove the chicken from the oven. Pour the honey barbecue mixture over the chicken pieces, taking care to evenly cover every piece.

5. Place the baking dish back in the oven. Bake uncovered for an additional 25 minutes until the honey barbecue sauce thickens.

Tags: barbecue sauce, baking dish, barbecue sauce thickens, chicken pieces, honey barbecue, honey barbecue, honey barbecue sauce

Unique Pizza Sauces

Get creative with your pizza sauces.

Pizza is a favorite of people both young and old. Although it usually comes with the standard tomato sauce and mozzarella cheese, many restaurants and pizzerias are getting creative and infusing unexpected flavors and different cuisines into a pizza. Almost any ingredient can be put on top of a pizza crust. You can create different flavor combinations or ethnic variations, but the key is to start with a unique sauce and build from there.

Asian and South Asian

Teriyaki, hoisin or even Thai peanut sauces are quite tasty on pizza. Top it off with some chicken, red or green onions, cilantro and a small amount of mild cheese and you'll have a delicious Asian-inspired pizza. Pizza crust is similar to Indian naan bread, so go for a South Asian twist and use some masala or curry sauce.

American

Barbecue sauce has become very popular as a pizza sauce. For a spicier kick, try using a buffalo wing sauce. Barbecue chicken, red onions, corn, roasted peppers and cilantro all make great flavor combinations with these sauces.

Mexican

For a south of the border pizza, try using enchilada sauce or salsa. Refried beans or black beans can also be used as a base on pizza. Top with some avocado, onion, ground beef or lime cilantro chicken, cheese and a little sour cream and you'll have a hearty meal.

Italian or Greek

Besides tomato sauce, pesto, garlic cream sauce, Alfredo sauce, sun-dried tomato puree, olive tapenade or garlic olive oil are all mouthwatering on pizza. Mushrooms, artichoke hearts, caramelized onions, olives or feta cheese are savory topping choices for these sauces.

Dessert Sauces

There are a few specialty restaurants that serve a pizza dessert. Chocolate, chocolate peanut butter or chocolate hazelnut spread is divine on a pizza crust. Add bananas or strawberries, nuts, toffee chips, marshmallows, drizzled caramel or any other sweet topping and you'll have a heavenly dessert fit for anyone with a sweet tooth.

Tags: flavor combinations, pizza with, pizza with some, South Asian, these sauces, tomato sauce, with some

Types Of Alcohol Sold In Grocery Stores

Alcoholic beverages

According to Groceteria.com, the modern grocery store began around the start of the 20th century. With humble roots, country markets grew through the years to create what are now warehouse, chain grocery stores and independent stores. The items these stores supply vary greatly. One common item is alcohol. Typically, there is a full isle devoted to the sale of alcohol, which speaks to its popularity. The types of alcohol carried at grocery stores differs from state to state because state laws on the sale of alcoholic beverages vary.

Beer

Beer is one of the most common forms of alcohol consumed and found in grocery stores. Quick stop stores also may carry beer, which is a drink that contains lower amounts of alcohol. Types include lager, a pale beer and ale, a darker beer. One-hundred calorie beers are considered light, and regular beer are fuller but have more than 100 calories. A massive selection is available and prices are relatively inexpensive.

Wine

Wine, another type of alcohol, has a base in grapes. Grapes are harvested then allowed to ferment. Once the fermentation process is complete, determined by the type and color of the wine, sugars are added to this process. Red wines contain red grapes and white wine contains green. Wine has a higher percentage of ethanol per ounce compared to beer, so less of the beverage results in faster intoxication. Certain wines vary from just a few dollars to hundreds of dollars per bottle. Wine is supposed to be sipped, rather than gulped.

Liquors or Spirits

Liquor, also known as spirits, are drinks such as whiskey, rum and vodka. These drinks contain a significantly higher amount of ethanol per ounce, and can cause quick intoxication. These drinks can be mixed with other drinks, or drank as a "shot," typically 1 oz. It tends to be expensive, and may sometimes be available for sale at quick mart stores, depending on state laws.

Rubbing Alcohol

Rubbing alcohol, or ispropryl alcohol, is a cleaner for scrapes and wounds. It can be found in any grocery store in the first aid isle. It is very inexpensive, and is also a great source to disinfecting utensils such as tweezers and medical scissors. While different from drinkable alcohol, rubbing alcohol is a valuable source in first aid support.

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Healthy Low Carb Snacks

Healthy Low Carb Snacks

Finding healthy low-carb snacks can be a challenge. The old standbys of pork rinds and beef jerky can be salty and unpalatable. Making a meal can be a burden when you want a quick snack. There are quick and easy low-carb snacks available that are healthy for you as well.

No Cooking

Healthy low-carb snacks don't require a lot of time in the kitchen. Celery stuffed with peanut butter is a high-protein snack that is both low carb and filling. Cheese is another low-carb snack that does not require any cooking. String cheese is even more convenient, as it is individually packaged and easy to grab when on the go.

Roll-up

Roll-ups are easy-to-make low-carb snacks. Use a low-carb tortilla and spread with cream cheese, sprinkle diced green onions and ham liberally, and roll the tortilla like a jelly roll. Cut into 1-inch sections. An alternative is to use romaine lettuce leaves in place of the tortilla. The filling can be any low-carb food you like; however, higher-protein ingredients can help stave off hunger longer.

Cookies

Sugar-free or low-carb cookies are available at many grocery stores. You can also order cookie mix to make your own at home from online retailers. They taste surprisingly good and can help satisfy sugar cravings.

Savory

A savory treat is easily made by covering the bottom of a frying pan with shredded cheddar cheese. Cook on medium until bubbly. When the bottom is crisp, flip carefully and cook until both sides are crisp. Drain on paper towels and cut into pieces. To add some zest, sprinkle the cheese with taco seasoning before flipping.

Make Ahead

Hard-boiled eggs are a great low-carb snack that you can make ahead and eat when you want a snack. Sugar-free gelatin is another refreshing snack that is low carb.

Spicy

Make low-carb jalapeño poppers for a spicy but healthy snack. Clean fresh jalapeños and slice the tops off. Slice in half, clearing out all the seeds and membranes. Fill with a mixture of cream cheese, cheddar cheese and crumbled cooked bacon. Bake at 400 degrees F for 20 minutes. If you like your peppers hotter, leave some of the membranes in the peppers when you clean them out. For safety's sake, wear gloves and wash hands thoroughly after cooking.

Tags: low-carb snacks, snack that, Carb Snacks, cheddar cheese, cream cheese, Healthy Carb, Healthy Carb Snacks

Repair A Baseball Glove Left Out In The Rain

Baseball is a sunshine sport, but sooner or later your glove is going to get wet. A light rain won't harm the leather, but a thorough soaking can remove protective oils, ruin the leather, and weaken the lacing. Improperly drying the glove will make the damage worse. Slow, careful drying at room temperature is the key.

Instructions

Dry the Glove

1. Gently blot the glove with the large towel. Do not wring the glove out or rub the glove excessively. You only want to remove the surface water.

2. Loosely roll newspaper into finger-shaped rolls and insert into the fingers of the glove. Wad newspaper into the palm portion of the glove.

3. Dry the glove slowly at room temperature. Place the glove near a window or in the sun for gentle heat to speed the process. Avoid high heat. Do not use a drying rack in a clothes dryer, even on the "No Heat" cycle. Do not use a microwave oven.

4. Check the glove every hour or two. When the newspaper inside the glove is wet, replace it with fresh, dry material. Plan on at least 24 hours before the glove is usable again and allow at least two to three days for the glove to be completely dry.

Re-condition the Leather

5. When the glove is dry, apply a thin coat of glove conditioning creme according to the manufacturer's instructions.

6. Use the glove lightly to begin loosening up the leather.

7. Put a ball in the pocket of the glove and wrap the fingers around the ball. Gently tie the glove shut with string.

8. Store the glove indoors, out of direct sunlight. Reapply glove oil as necessary to maintain the leather.

Tags: glove glove, newspaper into, room temperature

Cook Beans & Soup Bones In A Crockpot

A few handfuls of dried beans, a soup bone and a Crock Pot slow cooker will turn a couple of quarts of water into a rich and delicious soup in a few hands-off hours. Depending on how low-maintenance you want your soup to be, you can choose softer beans such as black-eyed peas, which can be tossed in the pot dry, or heartier beans, such as red or navy beans, that will need to be pre-soaked for the best results.

Instructions

1. Soak beans, if necessary. Red, black, navy and other hard beans should be soaked overnight, or cover with water in a saucepan and bring to a boil. Remove from heat and let sit for one hour before using. Black-eyed peas and split peas don't need to be soaked.

2. Add the beans and soup bones to the Crock Pot. Cover with water, and add a bay leaf.

3. Cover the Crock Pot and set on high. Cook for 4 to 6 hours. Carefully remove the lid at the end of the cooking time and remove the bay leaf, the bones and any chunks of meat. Set them aside.

4. Stir the soup. Test a bean for softness by removing it from the pot, allowing it to cool for a minute, and tasting it. Add more time, if necessary.

5. Chop the ham when it's cool enough to handle. Add the chopped meat to the soup, if desired, and stir. Discard the bone and the bay leaf.

6. Season to taste with salt and pepper.

Tags: beans soup, beans such, with water

Increase The Size Of Your Bum

A lot of people want a butt like Jennifer Lopez ' but it's difficult to achieve if you don't have the genetic traits that create round butts. However, through proper exercise, you can attain a larger rear.

Instructions

Get Squeezing

1. Squeeze your buns tightly and do 20 lunges with three-pound weights in your hands. Perform 30 squats followed by another 20 lunges.

2. Jog up and down a flight of stairs for five minutes. Cool down by stair stepping on the bottom stair or, if you want a challenge (and a sore but muscular bottom), do the same on the bottom two stairs. Do this for two minutes.

3. Run around your home, backyard or outside for 10 minutes. Immediately hop on a bike and ride for 10 minutes to cool down.

4. Lie on your back on the floor. Bend your knees, feet flat on the ground. Keep your arms flat at your sides. Lift your butt up so that your upper thighs and back flatten out. Hold for five seconds and lower. Repeat 30 times. Try holding the bottom up pose for as long as you can stand it. Your thighs and bum will be very tired and sore.

5. Repeat steps 1 through 4 a few times a week (three to four preferrably). Your bum will become round, muscular and lifted.

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Bake Leftover Spaghetti

Baked spaghetti is a recipe that typically involves layers of noodles, pasta sauce, cheese and optional meat prepared in a pan in the oven. If you do not enjoy microwaving leftover spaghetti, but don't want to throw away good food, or if you're simply looking for a way to revamp leftovers night, baked spaghetti is an option. With leftover spaghetti, you only need to add a few new ingredients before baking.

Instructions

1. Add peppers, onion, garlic, Italian seasoning and 3/4 a jar of your favorite spaghetti sauce to a pot. Cook on high heat until the sauce is brought to a boil, then turn down the heat to medium-low and let it simmer for an hour.

2. Cook ground beef in a skillet over medium heat until it has browned and there isn't any pink color. Drain the meat and add it to the sauce. Simmer the meat in the sauce for 20 minutes.

3. Preheat your oven to 350 degrees Fahrenheit.

4. Line your baking pan with the rest of the spaghetti sauce in the jar. This prevents your dish from sticking to the pan. If you do not want to use spaghetti sauce you can grease the pan.

5. Add half of your leftover spaghetti to the baking pan. Spread it out so that it makes a smooth layer.

6. Add in a little less than half of the cheese, spreading it over the spaghetti.

7. Pour the rest of your leftover spaghetti into the baking pan and add another layer of a little less than half of the remaining cheese.

8. Pour your sauce mixture over the entire casserole.

9. Bake the spaghetti casserole in the oven for 30 minutes.

10. Carefully pull the spaghetti out of the oven and pour the rest of your cheese over the top. Sprinkle Parmesan cheese over the top layer as well.

11. Place the baked spaghetti back in the oven and watch for the cheese to melt. Wait about five minutes. Pull the spaghetti out of the oven when the cheese has melted. Let it sit for 10 minutes to cool before serving.

Tags: leftover spaghetti, spaghetti sauce, baked spaghetti, cheese over, heat until, layer little

Make A Liqueur

Liqueurs are sweet, concentrated alcoholic beverages flavored with fruits, herbs, chocolate or coffee. With their jewel-like colors and delectable aromas, liqueurs make the perfect ending to a dinner party or a romantic evening. You can find brand-name liqueurs to suit every taste, but it's even more fun (and less expensive) to experiment with making your own. Follow this basic recipe to make a fruit liqueur.

Instructions

1. Choose the fruit to flavor your liqueur recipe. You can stick with one fruit, such as peaches, or go with a complementary combination, such as oranges and cranberries. Select firm, juicy, ripe fruits with no soft spots or signs of decay.

2. Wash the fruit and chop it coarsely. You do not need to peel the fruit or remove pits from peaches and other stone fruits. Crush berries slightly to release their flavor, but do not puree them. Place the fruit in a 1.5 liter glass jar, packing it loosely until the jar is about three-quarters full.

3. Cover the fruit with vodka, letting it fill up all the spaces in the jar until the liquid is about one half inch from the top. Seal the lid of the jar tightly, and put it in a cool, dark place to steep for two weeks.

4. Open the jar and strain the steeped liquid through a sieve or colander into another jar to remove the large solids. Then filter it again, this time pouring the liquid through a coffee filter or a colander lined with paper towels. Repeat this process several times, replacing the filter or paper towels each time, until you have removed as much fine sediment as you can.

5. Make a simple sugar syrup by boiling 2 parts sugar in 1 part water, stirring until the sugar has dissolved completely. Let the syrup cool, and use it to sweeten your liqueur. The best ratio is usually 1 part sugar syrup to 3 parts liqueur, but you can taste to adjust the sweetening level. Use more sweetener if you start with tart fruit.

6. Use a funnel lined with paper towels to strain your sweetened liqueur into individual bottles. Cap the bottles or seal them with corks, making sure the seal is airtight. Store the bottles in a cool, dark place for up to three months to age. Taste for quality. Then proudly serve your homemade fruit liqueur, or give it as a gift.

Tags: paper towels, cool dark, cool dark place, dark place, fruit liqueur, lined with

Bake Diabetic Blueberry Muffins

Use artificial sweetener to make blueberry muffins instead of sugar.

When making baked goods for a diabetic diet you need to limit sugar and carbohydrates. Blueberry muffins have sugar in them naturally due to sugar in the berries, so it is best to use a recipe with no added sugar. You can replace the sugar in most recipes for baked goods with a sugar substitute such as sucralose, aspartame or stevia.

Instructions

1. Preheat oven to 375 degrees. Set one muffin paper in each cup of a muffin tin.

2. Combine margarine and your choice of sugar substitute in a large mixing bowl. Cream the two ingredients together with a spatula.

3. Use whisk to slowly beat the egg whites, vanilla, milk and nonfat yogurt into the margarine and sugar substitute mixture.

4. Combine flour, baking powder and salt in a separate mixing bowl. Sift the ingredients together with a hand sifter until they are entirely combined.

5. Mix the wet and dry ingredients together in one bowl. Use a mixer to make sure the ingredients are well-blended.

6. Spoon blueberry muffin batter into the muffin papers. Fill each about two-thirds of the way.

7. Bake the blueberry muffins for 20 to 25 minutes. When done, a toothpick should go in and out of the center of a muffin and remain clean. Muffins will look fluffed up and golden brown in color.

Tags: ingredients together, sugar substitute, baked goods, blueberry muffins, ingredients together with, mixing bowl

Prepare Mini Cream Cheese Wontons

These cream cheese wontons bring the delicious flavors of an Asian restaurant to your own kitchen. Perfect this recipe as either a main dish or a side with your favorite Asian noodle dish.

Instructions

1. The first step in making mini wontons is to prepare the filling. A half hour or so before cooking, take your cream cheese out of the refrigerator and let it sit at room temperature. Once soft, empty your cream cheese into a small glass mixing bowl and add chives. For chives in a tube, use about 1 tablespoon; for dried chives, 2 tablespoons. If using fresh chives, gather a small bunch between your fingertips and hold above your mixing bowl, starting at the ends, use a pair of kitchen scissors to finely chop the chives until there is about three tablespoons in the mix.

2. Using a spatula, thoroughly mix your cream cheese filling and set aside. Take out about 30 wonton wrappers from your package and set them on a plate. One by one you'll be peeling them apart to fill, so it helps if you separate them beforehand and restack them diagonally, the corners of each one hanging off the straight edges of the next.

3. Fill a small saucepan up about halfway with vegetable oil and put over medium high heat. While you wait for your oil to heat up, fill a shallow dish with water and set it next to your wonton plate and glass mixing bowl. Also, slice a wonton wrapper into several thin strips. You can use these to test the oil from time to time and make sure it's hot enough. Just drop one in and see how long it takes to become crispy. If it takes more than a second or two, your oil needs a little longer to heat, or perhaps a higher temperature setting.

4. While waiting for your oil to heat, you can also start preparing your wontons for cooking. Spoon a small amount of mixture onto the center of each wonton wrapper. Then dip your fingertip into the dish of water and use it to moisten the edges of the wrapper. Instead of folding into a triangle such as in traditional wontons, pull all four edges of the wrapper up together and pinch at the base, creating a tiny "purse."

5. Using a slotted spoon, cook your wontons one at a time by briefly submerging them in the oil. Immediately they should start to turn white and bubble. Once the wrappers start to turn a goldenish color, remove them and set on a folded paper bag to drain. If desired, sprinkle with a few sesame seeds immediately.

6. Presentation is everything. Cover a small plate with a layer of lettuce leaves before dishing up your wontons. Leave room for a condiment sized cup of dipping sauce, such as curry peanut, and a parsley or bean sprout garnish.

Tags: cream cheese, mixing bowl, your cream, your cream cheese, your wontons

Natural Cholesterol Reducing Foods

It's common to find lists of foods that people should avoid eating in order to lower cholesterol, and often these are tasty selections such as chips and fatty foods that are tough to give up. However, there are plenty of delicious foods available that actually promote low cholesterol and can help you avoid heart disease.

Fruits and Vegetables

Fresh fruits and vegetables are a healthy part of any diet, and working plenty of them into your diet should be a top priority for naturally lowering cholesterol. According to the American Heart Association (AHA), eating eight to 10 servings of fruits and vegetables per day will help lower cholesterol.

Keep a supply of vegetables such as carrots, cauliflower, broccoli and lettuce washed and cut for easy access. Using fresh veggies as replacements for less healthy snacks will do wonders for your cholesterol. Fresh fruit such as apples and oranges should be available as snacks and on display in your kitchen.

Grains and Beans

Eat whole grain breads, cereal, rice and pasta for heart health as well. The AHA recommends at least six servings of these items each day for optimum cholesterol-lowering effects. All types of beans, which are high in fiber and low in cholesterol, should be implemented into the diet as well.

Low-Fat Dairy

There is no reason to eliminate dairy products like milk and cheese in order to obtain a good cholesterol reading. Just remember to use fat-free skim milk and low-fat cheeses. While excessive fats can raise your cholesterol levels, eating two or three servings of low-fat or nonfat dairy is not going to be detrimental to your health, according to the AHA.

Fish and Poultry

Five or six ounces of lean, skinless poultry (such as chicken breast) per day is a great source of protein in a low-cholesterol diet. Also, the AHA recommends enjoying at least two servings of fatty fish such as mackerel, trout, salmon or albacore tuna each week, as they are high in omega-3 fatty acids, which can reduce cholesterol.

Oils

When cooking with oils, there are some choices that are better than others. Use only unsaturated vegetable oils such as canola, corn oil, olive oil and soybean oil. Try to limit use of margarines and spreads.

Tags: foods that, least servings, lower cholesterol, your cholesterol

Make Beef Tamales

These tamales are a Christmas tradition in many Hispanic households. Makes 12 tamales.

Instructions

Preparing the Corn Husks and the Masa

1. Bring a large pot of water to a boil. Turn off the heat, add the corn husks to the pot and weight them with a plate so they are completely submerged. Let the corn husks soak for one hour.

2. If using fresh, store-bought masa, cream the lard and 3/4 teaspoon salt in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 cup water gradually to the mixer until all the masa is used.

3. Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of masa and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more water whipped in. If adding more water, do so in very small increments.

4. If using dried masa harina de maiz, cream the lard and salt and add the masa harina and one cup of the beef cooking liquid (from the next section) slowly. Whip until the masa is light and fluffy. Test as above, by dropping a ball of masa into a glass of water.

Preparing the Beef

5. Put the beef and 1 1/2 quarts water in a large pot. Bring to a boil and skim any gray foam that comes to the surface.

6. Let boil for two minutes and then add 1/2 tsp. salt, onion, bay leaf, and oregano. Simmer, covered, over medium heat for an hour or until the beef is tender.

7. While the beef is cooking, add the chiles to a pot with one quart of water and bring to a boil. Turn off the heat and let soak for 20 minutes.

8. Drain the chiles, reserving the soaking water. Puree the chiles in a food processor with the clove of garlic. Slowly add one cup of the soaking liquid to the puree.

9. Heat the canola oil in a saucepan over medium heat. Add the flour to the pan while rapidly stirring.

10. Allow flour to cook for 3 or 4 minutes. Add the chile puree, garlic powder and 1/2 teaspoon salt, stir, and cook for 15 minutes.

11. When the beef is done, remove from the pot and shred with two forks into thin strands. Strain the cooking liquid and use for the masa (if you're using dried masa harina de maiz).

12. Add the beef to the chile sauce and simmer for 15 minutes. Taste for seasoning and add more salt if desired.

13. Remove from heat and keep warm.

Making the Tamales

14. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.

15. Pat the husk dry with a paper towel and place about one heaping tbsp. masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and near the top.

16. Leave most of the lower half of the husk uncovered. Place a tbsp. or two of the meat mixture in a vertical line down the center of the masa.

17.Fold the sides of the husk toward each other and overlap them a little bit. Fold the empty bottom half of the husk up against the rest of the filled roll.

18. Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients and if at all possible, make sure the tops of the tamales are pointed upward in the basket.

19. Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.

Tags: corn husks, light fluffy, masa harina, until masa, ball masa

Bake A Pineapple Angel Food Cake Weight Watchers

Bake a Pineapple Angel Food Cake- Weight Watchers

There is nothing harder than trying to diet and ignore a sweet tooth craving.

My hairdresser shared this simple recipe with me and it is the best recipe- even if you are not dieting! [She got it from Weight Watchers.]

It is great alone or try adding a few fresh sliced strawberries on top.... delicious!

Instructions

1. Open one angel food cake mix [I used Duncan Hines] and empty mix into a large bowl. Make sure that you use a mix that is a one step mix.

2. Stir in one 20 ounce can of crushed pineapple. Do not drain. Make sure that you use pineapple packed in water or its own juice. Do not use pineapple packed in syrup.

3. Beat the pineapple into the cake mix until all ingredients are moistened.

Don't use anything BUT the cake mix and the entire can of pineapple (no water, etc).

4. Pour into a LARGE, UNgreased springform pan and bake according to box directions. I've been told that you can also make it in a 9 X 13 inch pan but I have not done it.

5. Take the side off of the cake and allow to cool before slicing with a serrated knife using a sawing motion.

6. Tip: To make it easier to release the cake I trace the bottom pan piece onto waxed paper and line the bottom. Gently invert the cooled cake and peel paper off before slicing.

7. Someone emailed me saying that their cake did not turn out right. I have made this recipe several times and I have never had a problem with it. If you have problems I found this thread that may help you figure out what you did wrong:

http://allrecipes.com/Recipe/Pineapple-Angel-Food-Cake-I/Reviews.aspx

Tags: Weight Watchers, Angel Food, Bake Pineapple, Bake Pineapple Angel, before slicing, Make sure, Make sure that

Fun Kids' Food Snacks To Make

Kids can use their imaginations and burn energy in the kitchen.

Making snacks in the kitchen is a fun break from playing outside, watching TV or doing a school project. With parental guidance, kids can create delicious snacks that are just as fun to make as they are to eat. The following fun snacks were recommended directly by kids' cooks.

Mini Pizzas

English Muffins or halved bagels make fantastic bases for homemade miniature pizzas. Each child can decorate one or more individual pizza however he wants. Simply spread some pizza sauce over the muffin or bagel. Then, place bowls of various pizza toppings, such as pepperoni, olives, peppers, cheese, pineapple and mushrooms at the table and let the kids create their own snack. Finally, cook the pizzas in the oven at 350 degrees Fahrenheit for about 10 minutes.

Sandwich Cut-outs

Cookie cutters are not just for punching cookies into shapes, but also for sandwiches. Turn a typical peanut butter and jelly or ham sandwich into an exciting eating experience by punching the center of a sandwich with a cookie cutter. Depending on the time of year, you can use a holiday-themed or any random cutter you can find deep in your kitchen drawers.

Old-Fashioned Treats

Classic kids' snacks are always enjoyable to make with your children. Try the age-old children's snacks like "ants on a log" or "pigs in a blanket." For "ants on a log," cut a few stalks of celery into 3-inch lengths. Use a plastic spatula to fill the hollow half of the stalk with peanut butter. Finally, place raisins in a line atop the peanut butter. For "pigs in a blanket," roll small, canned sausages into rolled out, pre-made biscuit dough until the sausage is snug inside the dough. Cook them at the prescribed temperature until fully cooked.

Tags: peanut butter, kids create, pigs blanket

Bake A Cake With Only 5 Ingredients! (Recipe)

Almost every cake recipe is based on that of Five-Ingredient Cake, aka the Basic Cake Recipe. How you vary the proportions, make substitutions, and add other flavorings is what creates the flavor and texture of other cakes.

If you want to do some baking experiments on a rainy weekend, start with this simple cake recipe that only requires 5 common ingredients.

Instructions

1. Pre-heat the oven to 350 degrees Fahrenheit. In a mixing bowl, cream the butter and sugar together with a wire whisk until thoroughly mixed. To soften the stick of butter, warm it in the microwave for about 30 seconds.

2. Next, add the two eggs and beat until the eggs are completely mixed with the butter and sugar.

3. Add the flour and baking powder and beat for another minute. You can also use an electric mixer to blend everything. The cake will turn out much better if you use sifted flour, but if you forget, just make sure there are no lumps in the batter.

4. Pour the batter into a nonstick cake pan. You can also prep a regular pan with butter and flour. If you use an 8x8 pan, bake for 25-30 minutes, if you use a larger pan, 20-25 minutes. You'll know it's done when a toothpick comes out clean when you poke it in the center of the cake.

Tags: butter sugar, with butter

Italian Wines Similar To French Bordeaux

St. Estephe is a district in Bordeaux, France.

The typical French Bordeaux blend consists of cabernet sauvignon, merlot and cabernet franc, with cabernet making up the major portion of the blend. Italian wines began to emulate Bordeaux blends in the late 1960s with the introduction of the "Super Tuscans", the name coined by the renowned wine critic, Robert Parker. It was meant to describe wines that replaced traditional sangiovese as the predominant grape in Tuscan wines with cabernet sauvignon, or include it in the blend.

Sassicaia

The first of the Super Tuscans was the 1968 vintage of Sassicaia, made in the image of fine red Bordeaux. It is typically a blend of at least 85 percent cabernet sauvignon and up to 15 percent cabernet franc. It has outstanding concentration and balance, with aromas of red cherry, and blackberry. The 1985 vintage was awarded 100 points by Robert Parker, who described it as "one of the greatest wines made in the 20th Century".

Ornellaia

Tenuta Dell'Ornellaia is an Italian winery known as a producer of Super Tuscan wine. Ornellaia is considered one of Italy's top Bordeaux-style red wines. The grape varieties are predominantly cabernet sauvignon, merlot and cabernet franc. It has superb balance and concentration, with aromas of black cherry, red currant and vanilla.

Tigniello

Introduced in1982, Tignanello has been made from 85 percent sangiovese, 10 percent cabernet sauvignon and 5 percent cabernet franc. It has an intense ruby red color with complex aromas of tobacco, curry powder and blackberry and blackcurrant jam. Tignanello is unlike other Super Tuscans that feature cabernet sauvignon as the predominant grape.

Solaia

Solaia was released in 1978 and consists of 75 percent cabernet sauvignon, 5 percent cabernet franc and 20 percent sangiovese. It is an intensely fruity and complex wine with good balance and soft tannins.

Tags: cabernet sauvignon, percent cabernet, cabernet franc, cabernet sauvignon percent, percent cabernet franc

Use Canola Oil In Place Of Vegetable Oil

Canola oil is actually a type of vegetable oil.

Many recipes call for "vegetable oil" as a generic term for any kind of oil made from a vegetable. What many people don't realize is that canola oil is actually a type of vegetable oil!

Vegetable oil

Vegetable oil comes from various fruits and vegetables, and is usually extracted from the seeds of these plants. The term "vegetable oil" is actually a generic umbrella term for many types of oils such as corn oil, peanut oil and, yes, canola oil! If you come across a product in the store labeled "vegetable oil," it is most likely a blend of several types of vegetable oils.

Canola Oil

Canola oil is a type of vegetable oil extracted from the seeds of the canola or rape plant. For this reason, canola oil is sometimes referred to as rapeseed oil. The canola plant is in the same botanical family as cauliflower and cabbage, and oil extracted from this plant is high in monounsaturated fats and rich in vitamin E.

Subsituting Canola for Vegetable

Since canola oil is in fact a type of vegetable oil, you can use canola oil in any recipe that calls for vegetable oil. Different types of vegetable oils may differ slightly in taste, but the cooking process will remain the same no matter what type of oil you use.

Tags: type vegetable, extracted from, actually type, actually type vegetable, extracted from seeds, from seeds

Boil Smoked Turkey Necks

Smoked turkey necks add great flavor to soups and stews. Smoked turkey necks are pre-cooked but are not tender enough for eating; boiling is necessary for releasing flavor and eating. Boiled, smoked turkey necks are excellent for making homemade broth, and are a healthy alternative to cooking with pork in greens and beans.

Instructions

Tender Smoked Turkey Necks

1. Pour three to four cups of water into a four-quart pot. Under medium heat, add smoked turkey necks to the water.

2. Cover and allow the water to simmer into a boil. Boil for one hour.

3. Reduce heat and remove lid. Insert fork into a piece of turkey neck for tenderness. When the fork can penetrate the turkey neck with ease, turn off heat.

4. Cover and return to a boil on medium heat if fork does not enter the turkey with ease. Boil for a half hour and repeat steps 3 and 4 until tender.

5. Remove smoked turkey and serve, or add in your choice of vegetables or beans for a delicious stew.

Tags: smoked turkey, turkey necks, medium heat, Smoked Turkey, turkey neck, with ease

Parade Float Ideas

Parade Float Ideas

It's not a real parade without big, colorful floats for everyone to enjoy. Parade floats are a great way to call attention to your business, school or cause, and are perfect to ride on through the parade route. If you're in charge of decorating a parade float, you might be at a loss for ideas on decorate it. Luckily, there is no wrong way to decorate a parade float. Here are some traditional parade float ideas. Choose from one of these, or be creative and make up your own design.

Character Floats

If you have a favorite cartoon, television or movie character, you might want to represent it on your float. Think about it: The most beloved floats at the world famous Macy's Thanksgiving Day parade are simple characters that children love. Decorate your float as your favorite character and kids all over will love it. Most mainstream characters can be found at party supply stores, so a character float is easy to decorate.

Team Floats

You could make a float in homage to your high school or college team. Not only can you station your mascot front and center on the float, but you also can use streamers and balloons in the school's colors to reflect the theme. If you have a marching band nearby, you can even have them playing the school's fight song behind the float. Show your school pride and encourage your team at the next game by making a team float.

Holiday Float

Most large parades coincide with a big holiday, such as Easter, Thanksgiving or Christmas. So you could make a holiday float. Choose the holiday that the parade is nearest to and build a float around that theme. For Christmas, you could do a Winter Wonderland, Santa's Workshop or Nativity float, while at Thanksgiving your could decorate your float with a larger-than-life turkey or a depiction of the pilgrims at the first Thanksgiving. Giving your float festive appeal will put everyone in the seasonal spirit.

Tags: your float, Christmas could, could make, parade float, Parade Float Ideas

Make Chocolate Garnishes

The first people known to make chocolate were the Mexicans and Central Americans. Chocolate was first discovered about 2,000 years ago and comes from the seeds of the Cacao tree. The Mayans and the Aztecs would grind the seeds and add spices, making a spicy frothy drink. Spanish conquistadors brought the seeds of the Cacao tree home with them and created new recipes. New technology over the years has changed the texture and taste of chocolate, making it what it is today.

Instructions

1. Make grated chocolate to sprinkle over cakes and other desserts. Rub a solid piece of chocolate across the grating section of a hand held grater. You can use either the fine or large grater. You can even sprinkle some grated chocolate on top of the whipped cream in your hot chocolate drink.

2. Make chocolate shavings to decorate desserts. Using a vegetable peeler, make short strokes across the surface of a solid piece of chocolate.

3. Make chocolate lace. Pipe tempered chocolate from a pastry bag onto a chilled wax paper lined baking sheet. Let it dry. If you do not have a pastry bag, cut a square of wax paper or parchment paper into a 15-inch square. Holding your finger at one corner, roll the square to make a cone. Tighten or loosen the cone to change the size of the point.

4. Make small curls. Draw a vegetable peeler across the narrow side of a chocolate bar. Milk chocolate is the easiest chocolate to use for making curls. To make large curls, draw the vegetable peeler across the wide side of a chocolate bar.

5. Make chocolate leaves to decorate cakes such as yule logs. Brush tempered chocolate on the underside of non-toxic leaves, such as mint, rose, lemon or strawberry leaves.

Tags: Make chocolate, vegetable peeler, Cacao tree, chocolate Make, chocolate Make chocolate

Assemble And Use A Nicstick

Electronic cigarettes offer an alternative to their traditional counterpart. The NicStick includes an atomizer, battery and liquid nicotine cartridge refill. Smoking, or "vaping," the NicStick draws nicotine-laced vapor into the mouth. The liquids that fill these cartridges come in various flavors, in strengths to satisfy personal preference. First use of the NicStick requires some assembly. Routine charging and maintenance keep the device operating effectively.

Instructions

1. Remove the NicStick e-cigarette from its box. The cigarette comes in two pieces: atomizer and battery. The atomizer is the shorter of the two pieces.

2. Thread the atomizer into the base of the battery. Remove the blank cartridge from the atomizer.

3. Remove one of the liquid nicotine cartridges from its packaging. Then remove the cap from the cartridge.

4. Fit the prepared liquid nicotine cartridge into the tip of the atomizer.

5. Put the tip of the atomizer to your lips, and pull. Pulling on the NicStick activates the battery and draws the nicotine from the cigarette. A glowing light on the end of the battery indicates healthy battery life.

Tags: liquid nicotine, atomizer battery, from cigarette, liquid nicotine cartridge, nicotine cartridge

Make Crispy Melty Fried Mozzarella Sticks

make Crispy, Melty Fried Mozzarella Sticks

Here is the easiest, quickest, simplest way to make fried mozzarella sticks at home. These can be adjusted to your taste in many ways! This is a true way to get them crispy but keep all the cheese inside them.

Instructions

1. Slice thick logs of the cheese, easy way is to make a thick slice and then slice that into the logs. Or you can cheat and get the cheese sticks, you know...the prepackaged ones!

2. Beat the eggs and set aside.

3. Mix the bread crumbs, garlic salt, and Italian seasonings

and set aside.

4. Blend the flour with corn starch and set aside.

5. Heat your vegetable oil for deep frying to 360 degrees. A pan with a fry basket is really handy but you can do small batches (they have to come out quick) with a metal slotted spoon. Keep the salt next to the stove, this will smother any possible grease fires.

6. Dip cheese in flour then in egg and then coat with

bread crumbs. Dip in egg again, then breadcrumbs once more. Set to dry while finishing the rest.

7. Place carefully in hot oil and fry until

golden, this takes just a few seconds so watch carefully.

8. When golden remove from hot oil and drain.

Tags: bread crumbs, Crispy Melty, Crispy Melty Fried, Fried Mozzarella, Fried Mozzarella Sticks, Melty Fried, Melty Fried Mozzarella

Arrange An Antipasto Tray

Antipasto trays are a quick appetizer to serve for any gathering or occasion.

Making your own antipasto platter is an ideal way to serve a variety of guests with different tastes -- as the platter will include a variety of meats, cheeses and other appetizers to suit everyone's own personal preferences. Arranging an antipasto tray does take time to complete but does not require extensive cooking skills or planning.

Instructions

1. Create a layer of lettuce leaves for the bottom of your antipasto tray over the platter you intend to serve the appetizer on.

2. Sprinkle crushed oregano and garlic powder over the first layer of the lettuce and top it off with Italian dressing to preference.

3. Add the thinly sliced ham and Provolone cheese on top of the lettuce layer, organized neatly into any shape or setup using straight lines, diagonal rows or random placement.

4. Create a new layer of lettuce leaves and sprinkle with the crushed oregano, garlic powder and preferred amount of Italian dressing. Arrange the sliced sausage and salami in to fit the pattern of your first layer of food on top of the newest lettuce layer.

5. Make a third lettuce layer, using the crushed oregano, garlic powder and Italian dressing. Add the roast beef, pepperoni sausage and prosciutto along with Italian dressing to top the main layers of meat.

6. Add the black olives, artichoke hearts, green olives, red peppers, pepperoncinis, mushrooms and additional Italian dressing, if desired, to finish the final layer.

7. Complete the antipasto platter by adding the Gorgonzola cheese, mozzarella cheese, and Parmesan cheese to the top layer and refrigerate until serving.

Tags: Italian dressing, crushed oregano, crushed oregano garlic, garlic powder, layer lettuce, lettuce layer, oregano garlic

Lipton Soup Secret Directions

Lipton, a division of Unilever, markets many flavors of the Secret Recipe soups, including Noodle Soup, Extra Noodle, Ring-O-Noodle and Chicken Noodle. Preparing the Lipton Soup secret recipe is easy by using the stove or microwave. You can also add vegetables to the soup mix to give a more complete meal. Add this to my Recipe Box.

Instructions

Stove Top Directions

1. Fill a medium sauce pan with three cups of water and place on the stove. Turn the stove to medium high heat.

2. Pour the mix package in the sauce pan once the water is boiling. Stir the mix into the water and make sure there are no clumps.

3. Reduce the heat and simmer uncovered for five minutes. Stir occasionally. Test that the noodles are tender.

4. Allow the soup to cool for a few minutes before pouring into a bowl and serving.

Microwave Directions

5. Fill a two-quart microwave-safe bowl with three cups of water. Stir in one package of Soup Secret mix.

6. Place the bowl in the microwave uncovered. Set the microwave on full power for 12 to 14 minutes.

7. Stir the contents after it has been in the microwave for seven minutes. Continue cooking.

8. Remove the bowl from the microwave using oven mitts and allow it to cool for a few minutes.

Tags: with three cups, cool minutes, cups water, Directions Fill, Lipton Soup

Make Seasoned Olive Oil

Make Seasoned Olive Oil

A good way to add a distinctive flavor to home-cooked dishes is to use seasoned, or flavor-infused, oils, particularly olive oils. Although olive oil can become rancid sooner than other oils, it holds the seasonings and flavors well. By putting it in smaller bottles or jars, you can give seasoned olive oil to friends as a gift and help preserve the integrity of the oil. Infused olive oil can be used in most sauces as well as stir fries or as a drizzle.

Instructions

Making A Selection

1. Select herbs based on the flavors you're trying to achieve as well as those that combine well. Thyme and rosemary are a good combination, as are garlic and rosemary. Rosemary and basil also are good together. A variety of peppercorns goes well with anything. Other herbs , such as sage, work well alone. Also select a good quality olive oil. Virgin and extra virgin are most flavorful.

2. Decide whether to use fresh or dried herbs. Fresh herbs are more flavorful, while seasoned olive oils made using dried herbs have a longer shelf life.

3. Rinse the herbs gently, if using fresh herbs, taking care not to tear the leaves. Blanch enough leaves to fill about a quarter of the container for about three minutes. Strain and put into cold water for several seconds to seal in the color and flavor. If using leafy herbs, such as basil, roughly chop them. Sprigged herbs should be left whole. Pat the herbs dry.

4. Place fresh herbs, garlic, chilis, or other selections about a quarter of the way up in the sterile container and fill with olive oil. Seal. If using dried herbs, put about herbs in about ¼ of the container and then fill will with extra virgin olive oil.

5. Allowing the oil to set for one month will produce a stronger flavor. Once the oil is infused, typically 10 days to one month, remove solid fruit, chilis or garlic cloves by either straining the oil through a cheese cloth-lined strainer or funnel or by spooning them out.

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How Long Should You Cook A Pork Roast In A Slow Cooker

Barbequed Pork Roast

There are many meals you can cook in a slow cooker, including a pork roast. Slow cookers make cooking easy and convenient. Nothing is better than walking in the door from a long day at work knowing dinner is ready. How long you cook a pork roast in the slow cooker will depend on its size and how many ingredients you add. Whatever recipe you decide to use, the cooking method is simple.

Choosing the Roast

When choosing a pork roast to cook in the slow cooker, select one that is between three and five pounds in size. If the roast is too large, it will take up all of the space inside the unit. It's imperative that the heat can circulate around the piece of meat to cook properly. Any cut of pork roast will work. Even the toughest cuts of meat will become tender cooked in a slow cooker. As with any method of cooking, the bigger the piece of meat you use, the longer it will take to cook.

Preparing the Slow Cooker

Place the slow cooker on your counter, not too close to the edge. The last thing you want is someone knocking it off and sending your dinner spilling onto the floor. Spray the inside of the cooker with a cooking spray. This will keep the food from sticking to the sides, making cleaning the slow cooker easier. After all, slow cookers are all about ease.

Preparing the Roast

You can sear the roast on each side before placing it in the cooker. This will add more flavors to the meat, but it is not a necessary step. Sprinkle the bottom side of the pork roast with seasonings such as pepper, salt, cayenne pepper and garlic. Place the roast into the slow cooker and add seasonings to the top portion of the meat. Pour a bottle of barbecue sauce on top of the roast. You can also add onions to the pot. Close the lid.

Cooking the Pork Roast

Turn the slow cooker on high and allow the pork roast to cook at this temperature for one hour. Turn the cooker down to low after the hour and let the pork roast continue cooking. Try not to open the slow cooker's lid during the cooking process, or you will lose heat. It's estimated that every time the lid is opened, twenty minutes of heat is lost. The pork roast should be done in approximately eight hours.

Cooking Times

When using a slow cooker, it is always best to check the meat with a meat thermometer before eating it. Medium rare will register on the thermometer at 145 degrees; medium will be 160 degrees; and well done, 170 degrees. Low on a slow cooker is 200 degrees, and high is 300 degrees. If a roast takes one to three hours to cook in the oven, in the slow cooker on low, it will take approximately eight hours, and on high it will take approximately four hours.

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Apply Makeup For Television

You may be pretty happy with your skin but, even though your complexion may look flawless under natural light, harsh television lighting puts even the tiniest flaw on display. High definition television, with its clearer picture, makes makeup application even more challenging. Here are some pointers for what you can do the next time you are in front of a camera for a special event, an interview or even an impromptu engagement with a television crew.

Instructions

1. Prep. Like any other form of makeup application, you have to prep the skin. Use an exfoliant to slough away dead skin cells, and apply moisturizer before adding your base.

2. Pick the right kind of foundation. Lighting can be the enemy for anyone who is trying to achieve a flawless, yet natural, look on television. Selecting the right type of foundation is crucial. One foundation, called Bio-fond, protects the skin from sun damage and achieves a velvety finish. Apply foundation that is at least one shade darker than what you typically wear. This foundation would look unnatural in everyday light, but actually helps the skin "show up" under the harsh studio lighting. If you are pale, selecting a creamy, mineral rich foundation that is at least one shade darker than what you typically wear will do wonders for your appearance.

3. Splurge. High definition television has complicated all the old television makeup rules. If you cannot afford a fancy airbrush makeup application system, splurge on some mass-marketed products which contain photo chromatic pigments. These ingredients adjust to changing light conditions, and provide polish and coverage while looking natural. You may have already noticed on your HD channels how different and how unflattering HD television can be for those personalities who are not wearing the right makeup. Since digital television enhances sharpness so much, traditional foundation simply doesn't translate well on the screen.

4. Conceal, correct and brighten your problem areas. Dab a little concealer over your imperfections. As for under-eye circles, use a highlighting pen which will actually brighten and "lift" those dark areas which are otherwise terribly pronounced on camera. Use a special under-eye cream or fading cream at night before bedtime. You will have to experiment to find what cream works best for you.

5. Splurge on a good, large brush from an art store or beauty supply store. Brush a bronzer, preferably a mosaic or mineral bronzer that matches your natural skin tones, over the apples of the cheeks and any place where the sun would hit naturally--forehead, nose and chin. Warm up the skin even more with a bit of blush in a flattering color.

6. Apply eye shadow. With a good shadow kit in hand, which should consist of three neutral colors, apply the lightest shade over the entire eye up to the brow bone. Apply the medium shadow over the eye up to the top of the lid. Brush the darkest sparingly in the crease of the eye and lash line. You may also use this dark shade as you would eyeliner. If you do choose to use a separate eye liner, use pencil. It is easier to control than liquid and appears less harsh under studio lights. Another good tip is to apply a very light or white shade after you have applied the darkest shade just to the brow bone, right under the eyebrow.

7. Groom your brows. Even if you naturally wear little makeup, groomed brows can make you look polished because the brows frame the face. Let your face shape be your guide. If your face is round, opt for more angular brows. Likewise, if your face is more square, go for a more rounded, softer brow. If your brows are light, fill them in with a pencil so your brows won't disappear on camera.

8. Using mascara is a must. For ease of use, purchase a product with a curved wand so you don't have to bother curling your lashes.

9. Carefully apply a lip pencil in a neutral shade. Select a conventional lipstick shade in a color that is flattering to you. Usually, too much orange or blue undertones is not flattering on television. In general, forgo the lip gloss. It often appears too overpowering on television. You want the audience to listen to what you have to say and not be distracted by the appearance of your lips.

10. Set the look by adding some translucent powder. If you have oily skin, you may also have to use blotting tissues or rice paper to soak up some of that natural oil throughout the day.

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