Texas Pecan Gifts

Pecan pie is just one of the many delicious foods made with pecans.

Texas is among one of the five top pecan producing states in the United States. This makes pecans a popular Texas food gift and export. Depending on the vendor, you have the option of purchasing prepackaged gift baskets with one or more pecan items, or create your own pecan gift basket by filling it with an assortment of pecan food items. Prepackaged pecan gifts might come in trays, tins, buckets, baskets or decorative bags.

Pecan Oil

Pecan oil has less saturated fat than olive oil. Use it to make salad dressing, as dipping oil and for cooking, as you might use another vegetable oil. Virgin pecan oil is a healthy, gourmet oil.

Pecans

The most basic of pecan food gifts is the pecan itself. They are available in a number of forms, including whole, chopped, shelled halves, cracked whole pecans, minced pecans, and pecans ground into pecan meal.

Candy

For those with a sweet tooth, include pecan candy in your Texas pecan gift. Depending on which vendor you use, candied pecan might include praline pecan, butterscotch pecan, bourbon praline pecans, chocolate toffee pecans, chocolate turtle pecans, pecan log, yogurt pecans, honey toasted pecans, milk chocolate pecans, pecan brittle, cinnamon pecans, dark chocolate pecans and chocolate amaretto pecans.

Seasoned

Gift pecans options included spiced up pecans, such as jalapeno-roasted pecans, mesquite-roasted pecans, salted pecans, roasted pecans and honey-roasted pecans. Some gift packages include pecans mixed with other nuts. Gift trays might include a selection of differently seasoned pecans, or a combination of seasoned pecans with candied or unseasoned pecans.

Pecan Butter

Add a jar of pecan butter to the gift basket. Use it like peanut butter to top not just bread, but cookies, pancakes or other baked items. While you can purchase plain pecan butter, you can also purchase it in other flavors, such as orange pecan butter, toffee pecan butter, cinnamon pecan butter, maple pecan butter and praline pecan butter.

Sauces and Syrups

It wouldn't be a Texas food gift without barbecue sauce, and some Texas pecan gift vendors offer pecan barbecue sauce. There is also pecan syrup for your pancakes and waffles, and a pecan jelly for your breakfast bread.

Cakes

For the traditional fruit cake for the holiday, look for a Texas fruitcake prepared with pecans. If a fruitcake doesn't appeal to you, there are other Texas gift cake options featuring the pecan, such as the fudge cake or Texas pecan cake.

Tags: pecan butter, pecan gift, pecans chocolate, barbecue sauce, cake Texas

Serve And Drink Wine For Dining Etiquette

Ordering a good wine to accompany your meal makes any gathering more enjoyable. Knowing what to expect when it's brought to the table will make the experience pleasurable for everyone involved. Once you know this bit of dining etiquette you'll be prepared for every stage, from decanting to the final sip.

Instructions

1. Check the label on the wine bottle to make sure it's what you ordered. Typically, the server presents the wine with the label facing outward and announces its name and vintage. If it is the right bottle, give your server the go-ahead to open it.

2. Let the wine breathe awhile in a decanter, a wide-mouth glass vessel. The length of time you should let it breathe depends on the age and style of the wine.

3. Allow the server to pour a 1 oz. taste. Dining etiquette requires that either the guest of honor or the person who ordered the wine should take the first sip to make sure the bottle is good. Only when this person has approved the selection should the wine be served to the other guests.

4. Pour each wine glass approximately halfway full. To follow good dining etiquette, start by pouring ladies first, then gentlemen and finally the person who ordered the bottle.

5. Swish the wine around by placing the palm of your hand over the base of the wine glass with the stem between your fingers. Gently move the base in a circular motion so the wine swirls around the edges of the glass, releasing its bouquet. Stick your nose in the glass and take a deep sniff.

6. Allow the wine to settle and you are free to sip while you enjoy your meal.

Tags: make sure, person ordered, wine glass, your meal

Clean A Stainless Steel Neti Pot

Neti pots flush the nasal cavity with clean water, rinsing mucous and other debris (such as allergens) from this area. Neti pots are made from several kinds of materials, including ceramic, plastic and stainless steel. Cleaning a stainless steel neti pot is simple and takes little time. Rinse your neti pot after each use to avoid re-infecting yourself with germs. Clean your stainless steel neti pot thoroughly after using it, especially if you are ill.

Instructions

1. Place the stainless steel neti pot in your kitchen sink. Fill the pot with hot water.

2. Add 1 tsp. of liquid antibacterial dishwashing soap or hand soap to the pot. Dampen a thin bottle brush--it should be thin enough to push inside of the spout.

3. Add a drop of antibacterial soap to the bottle brush. Push it into the spout and move it back and forth to clean off debris from the interior of the spout.

4. Brush the rest of the pot's interior. Dampen a clean sponge and scrub the outside of the pot, including the spout's exterior.

5. Pour the water out of the neti pot. Refill it and rinse it several times to remove traces of soap.

6. Dry the pot with clean, soft cloths. Place it upside down on a clean towel or in your dish rack.

Tags: stainless steel, stainless steel neti, steel neti, Neti pots, with clean

Design Your Own Cake Topper With Your Photo

Creating a personalized cake topper can save money, create excitement and set the tone for any event. Surprise the guest of honor by creating a cake topper featuring their photo. All you need to get started is a little resourcefulness and creativity.

Instructions

1. Create a design concept that compliments the occasion. Get ideas from the individual or couple being honored at the event. Visit a confectionery shop to get advice and design ideas.

2. Purchase cake decorations, including a piece to hold the photo in place. The photo can be held in place with plastic note holders, or by inserting the image between the fingers of figurines.

3. Decorate the cake, keeping the theme in mind. Try to honor the individual or couple's hobbies and interests without cluttering the cake with too many ribbons, flowers and other unnecessary decorations.

4. Add decorative embellishment. Use Swarovski crystals for numbers and monograms. You may also consider using fresh flowers and fruit along with edible decorations.

5. Place the figurine holding the photo on top of the cake. Make sure the figurine is clean or is standing on sturdy paper.

Tags: individual couple

Clean A 5gallon Plastic Bucket

Clean a 5-Gallon Plastic Bucket

Food-grade, 5-gallon plastic buckets are used by home-brewers to ferment their beer. Plastic is soft and easily scratched, making it nearly impossible to clean to the degree necessary for food safety. Cleaning 5-gallon plastic buckets is possible, though, if the buckets are handled carefully. Doing so allows the home-brewer to reuse the buckets several times for fermentation, reducing the cost of the brew.

Instructions

1. Fill the 5-gallon plastic bucket with a powder brewery wash, mixed with hot water according to package directions. Allow the mixture to eat away the dirt and debris inside the bucket for one hour.

2. Rinse the 5-gallon plastic bucket thoroughly with hot water. Use a soft sponge or old T-shirt to remove any remaining debris inside the bucket. Be careful not to scratch the inside walls of the bucket.

3. Mix 1 3/5-oz. acid-based sanitizer with 5-gallons of water in the bucket, to lower the pH level of the water to a range of 2.2 to 2.5. Let the mixture stand for five minutes, and then pour the sanitizer into the next bucket that needs to be cleaned.

4. Keep your bucket covered with a clean lid or aluminum foil until you are ready to use for fermenting again.

Tags: 5-gallon plastic, 5-gallon plastic buckets, debris inside, debris inside bucket, inside bucket

Buy Postum

Kraft's Postum was a warm beverage widely used as a substitute for coffee, either due to a shortage of coffee at various times or as a caffeine-free coffee alternative. Postum dipped in popularity in recent years and is no longer being manufactured by Kraft. Many consumers miss Postum and wish Kraft would bring it back. Some alternatives to Postum are currently being manufactured.

Instructions

1. Buy original Postum on auction sites. Some sealed cans are still available and sold as collector's items, as they have passed their expiration dates and cannot be sold as food. Sellers indicate that the product is still usable past its expiration date; buyers beware.

2. Try Cafix instead (see Resources). Cafix is made of roasted barley, chicory and rye. Its flavor is similar to Postum. It contains no stimulants.

3. Check out Pero (see Resources). Pero is another substitute for Postum. Pero is made with malted barley, barley, chicory and rye. It is caffeine-free.

4. Consider other coffee substitutes like decaffeinated teas. Teas have been proven to have numerous health benefits. Green and black teas contain potent antioxidants.

5. Withdraw from caffeine slowly. If you would like to stop ingesting caffeine, it's best to wean yourself off slowly. If you cut it out cold turkey, you may end up with a painful headache. Try cutting your consumption down about 10 percent every other day. In less than 2 weeks, you'll be free of caffeine without any unpleasant effects.

Tags: barley chicory, being manufactured

Stock Your Pantry For Asian Cooking

Stock your pantry to prepare Asian dishes so that when the cravings come, you're ready.

Instructions

1. Always have lots of Asian short-grain or Thai jasmine rice, dry egg noodles and/or dry rice noodles handy. Every Asian delight is accompanied by a filling starch.

2. Store a variety of sauces, such as soy sauce, tamari (Japanese soy sauce), oyster sauce, hoisin sauce, chili-garlic sauce, and black bean sauce, to name a few. These sauces are used in both marinades and stir-frying.

3. For Southeast Asian cooking, stock red or green curry pastes, coconut milk and fish sauce.

4. Keep plain or rice vinegar, dry sherry or Chinese cooking wine (Shaoxing), and sugar for stir-fry sauces.

5. Get some dried shiitake mushrooms, which add incredible depth of flavor to stir-fries and other dishes. Plus, after you soak the dried mushrooms in water, the water itself is delicious to use in your cooking.

6. Stock a block of firm tofu at all times for instant protein.

7. Refrigerate pre-prepared wonton skins and egg roll wrappers. These are readily available in most supermarkets and are great for making dim sum, spring rolls, wontons and pot stickers.

8. Keep a variety of oils for use in the wok and to flavor your creations. Vegetable oil is great for the wok; dark sesame oil provides a popular Asian taste.

9. Store garlic, garlic, garlic. It's as popular as rice. Fresh ginger root is great to have around, too.

10. Keep an assortment of Asian teas handy (one green, one black, one oolong) to serve with and after food.

11. Get some cornstarch. It's often used to thicken sauces and hold together the ingredients in wontons and dim sum.

12. Buy a wok and other Asian utensils, such as a bamboo steamer, a rice cooker and a cleaver.

Tags: garlic garlic, rice noodles

Cook Prawns

Prawns can be cooked in a variety of styles.

Prawns are cooked in a number of ways. They can be cooked with or without their shell. They can be deveined. Popular prawn cooking methods include grilling, steaming, baking and saut ed or deep-frying. Boiling prawns is probably the most popular and easy method of cooking them. This method requires just a few minutes. Some stores even sell prawns that are already slightly cooked. The particular way you chose to cook your prawns depends on your taste and desired recipe. Choose small cold-water prawns, as these are more succulent and tasty. They do well for salads and sandwiches. Larger prawns are very rich in flavor and suit meals with strong spicy flavors, such as oriental dishes.

Instructions

1. Defrost frozen prawns to make them ready for cooking. There are two proper ways to do this. One method requires that you remove prawns from their pack and place them in a bowl. The bowl should be covered and placed in the refrigerator all night to defrost. The second method involves wrapping prawns in a tight waterproof packing such as cling film. The package should be placed in a sink or container of cold water. Using this method, you could defrost a pound of frozen prawns in an hour.

2. Boil water. Put a clean pot on the burner and put enough water to cover the amount of prawns you will add. Two tablespoons of salt should be added to the water as you bring it to a boil.

3. Twist the prawn heads and pull them off if you want to shell them. Pull off the legs and lift the shell back while holding onto the prawn tail. Scissors can be used to shell the prawns. Cut through the middle of the shell, peel off the shell from both sides and remove the head.

4. Put the washed prawns into the pot of boiling water. Reduce the heat and allow them to simmer for 3 to 6 minutes. When the prawns turn opaque or translucent and float on the boiling water they are cooked. You can cut a prawn in half to check.

5. Cool off the prawns. Remove the cooked prawns from heat and allow them to run under cold water to stop the cooking process. Some people may choose to serve and eat prawns as soon as they cool off.

6. Serve cooked prawns by themselves or with another dish. Many add prawns to other dishes, while some use prawns to garnish meals.

Tags: allow them, boiling water, cold water, cooked prawns, frozen prawns

Heat A Fondue Pot

Heat a Fondue Pot

Fondue is great as both an appetizer and dessert, depending on what you're using for dipping. When it comes to keeping melted chocolate warm, there is little preparation needed in order to do so. With a tea light, you can keep your fondue going for an extended period of time without any hassle. It will give you enough time to enjoy your dippers and go for seconds.

Instructions

1. Melt your dip (cheese, chocolate) in its own bowl, not the fondue pot itself. This will allow you to heat up the fondue pot separately while you are preparing the dip elsewhere.

2. Light one tea candle below the stand for the fondue with the pot in place. Allow the candle to heat up the pot. Warm it up 5 to 10 minutes prior to adding the dip.

3. Pour in the dip once you have allowed the pot to warm up. Stir it well to distribute the heat.

4. Replace the tea light prior to the wick reaching its end to make sure you are getting the maximum amount of heat out of your candle.

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Make Fudge Harden

Fudge will harden easily with the right cooking techniques.

The trick to making fudge with the right consistency involves careful attention to temperature and timing. After adding the ingredients and mixing everything according to your recipe, the fudge batter should cooperate by hardening quickly and easily in the pan. If it does not begin to harden almost immediately, you may have made mistakes in your baking process. Follow a few well timed steps and you can have a batch of thick, rich fudge everytime.

Instructions

1. Line the loaf pan with parchment paper. Extend the edges of the parchment paper so that you will be able to lift out the hard fudge by the parchment paper.

2. Mix the fudge ingredients in the saucepan over medium heat. Stir gently until the ingredients are smooth.

3. Insert the candy thermometer into the hot fudge mixture and stir until it reaches 236 degrees Fahrenheit -- soft ball stage.

4. Remove the pan carefully after the temperature reaches this point. Leave the thermometer in the pan and set it gently down on the counter.

5. Add the butter called for in the recipe and allow it to melt undisturbed without stirring.

6. Allow the temperature to fall to 110 degrees Fahrenheit.

7. Add the vanilla called for in the recipe. Beat the fudge by hand using a wooden spoon. Continue beating until the fudge gets extremely thick and starts to lose some of its glossiness.

8. Turn the fudge into the prepared pan and press it down evenly. The fudge will be very thick and almost set by this time.

9. Set the fudge on the counter for about 15 minutes to let it continue to harden.

10. Cut the fudge into squares and remove the hard squares from the pan. Wrap the squares individually in plastic wrap and store for up to three days at room temperature. Alternatively, freeze the wrapped fudge for up to six months.

Tags: parchment paper, called recipe, degrees Fahrenheit, fudge into, with right

Chop Broccoli

Chop Broccoli

Cutting broccoli is a simple feat if you understand just one tip: Never cut through the bulb or "floret" and always cut through the stalk instead. The florets will then separate naturally.

Instructions

1. Rinse the head of broccoli before cutting it.

2. Pat dry with paper towels.

3. Select a small sharp knife or a pair of clean kitchen scissors.

4. Follow the stem up from the base as it separates into smaller and smaller stems. Cut only the stems that connect to the top or bulbous "floret" part of the broccoli.

5. Cut the stems about an inch or so below where the florets start.

6. Carefully pull away the florets at the base of the stems. Each floret piece should be about the diameter of a quarter.

7. Cut off more stems until you get up to the remaining florets, and repeat.

8. Peel the bottom portion of the stem with a vegetable peeler to remove the thick outer layer.

9. Cut the stem into pieces about the size of a nickel. The stem pieces should be smaller than the floret pieces because they take longer to cook.

Tags: Chop Broccoli

Tips On Using A Food Processor

A food processor is a real-time saver in your kitchen. Depending on what model you have, you can chop, dice, shred and even prepare pastry dough in a short amount of time. Since food processors have extremely sharp blades and cutting surfaces, never allow an unsupervised child to use a food processor.

Size

Food processors come in a variety of sizes, ranging from a capacity of only 2 tbsp. on up to 14 cups. The smaller sizes are ideal for chopping or grinding small amounts of spices, and the larger ones are suitable for preparing pastries and dough, or for chopping vegetables in record time.

Choose a size that will suit your kitchen and needs. A medium size may be best if you have limited counter space, or only prepare small meals. However, if you like to cook large amounts or have more chopping options, choose a model that will allow you to change the blade and speed sizes according to the recipe.

Parts and Accessories

All food processors have three basic components: the work bowl, feeding tube and blade attachment. Fancier models come with more attachments, which can shred foods from carrots and cabbage for coleslaw, to cheese for a pizza. Other blades quickly blend ingredients, which is ideal for making pastry, bread dough or even cookie dough. Small models can chop nuts in a matter of seconds.

Never force a piece of food down the feed tube if it is too big to easily fit inside. Instead, make sure all your ingredients are more or less the same size, and can easily fit inside the tube. Always keep your fingers clear of the spinning blades--never put them down the feed tube. Make sure the blades have stopped spinning entirely before removing the top.

Food Processor Care

Keep your food processor in optimum condition by carefully cleaning out the pieces and the blades with hot, soapy water after each use. The attachment blades, work bowl and feeding tube can be washed in the dishwasher if you prefer. Cleaning your food processor well discourages bacterial growth and will keep it looking newer for longer. Do not allow small particles of food to become lodged in the work bowl or attachments, as it can interfere with safe functioning. Take good care of your food processor and it will become one of your most often used tools in the kitchen.

Tags: food processor, work bowl, your food, your food processor, bowl feeding, bowl feeding tube, down feed

Types Of Black Olives

Different methods of curing black olives yield distinctive types and flavors.

Black olives, unlike green olives, remain on the tree and are not harvested until they are fully ripened. The many types of black olives stem from the region where they are grown and the methods used to preserve them. Greek, Moroccan, Spanish and French black olives each have their own distinctive flavors and uses.

Greek Black Olives

Kalamata olives are Greek black olives often served as appetizers. They are laterally slit to permit the wine vinegar in which they are soaked to penetrate the entire olive.

Kalamata olives are picked when they are black but not overripe or touched by frost. They are first sealed in brine to stimulate fermentation which reduces the olive's natural bitterness. These olives are slightly bitter and salty with a rich, fruity flavor.

The Greek Megaritiki olive is another black olive type that is picked when overripe, washed and placed in baskets with dry salt. Salty olives have very little bitterness and look like raisins. These olives are used mainly as appetizers in Greece and served with the Greek drink, ouzo.

Moroccan Black Olives

Moroccan black Facon Grece olives, also called "baked" olives, are harvested when ripe and when their oil content ranges from 8 to 12 percent. They are repeatedly soaked in brine and rinsed, then left to dry for three days.The olives are then stored in drums containing salt and rolled clockwise once a month for three months. As a result, the olives have a distinctive salty taste and are soft and shiny. Somewhat bitter, they are used for cooking Moroccan dishes such as couscous.

Spanish Black Olives

Three black table olives are grown in Spain: hojiblanca, manzanilla and gordal. All three can be either green or black. The green olives are made black by a process of oxidation.

The most common Spanish black olive is the hojiblanca, which needs more exposure to the sun than the other two types and is harvested later than the others. This olive is often used in salads or cut up and sprinkled on top of smoked salmon and grated Manchego cheese.

Manzanilla olives are small and tasty with a slightly lemony flavor. They are only grown in Seville, unlike the hojiblanca, and are commonly used as appetizers served with wine, bread and alioli.

Gordal black olives are three times larger than manzanilla olives and are also grown only in Seville. These are specialty olives that are often stuffed.

French Black Olives

Nyons black olives are salt-cured olives from Provence. These black French olives are round, fat and wrinkled. They have many culinary uses, and are used in French garlic bread.

Nicoise olives are small, smooth and oval-shaped and are used to flavor Nicoise salads. They have a fresh, fruity flavor.

Tags: Black Olives, black olive, black olives, black olives, fruity flavor

Make Olive Cheese Bread

Fresh hot olive cheed loaf

Making bread is not as difficult as it may seem. Once you get the hang of it, trying different kinds of breads is something that will come automatically. Once you have mastered making this scrumptious bread you will make it all the time.

Instructions

Make Olive Cheese Bread

1. Dissolve your package of yeast in one cup of warm to hot water. Be sure the yeast has completely dissolved in the water before adding it to any other ingredients.

2. Adding the ingredients for making the best olive cheese loaf you have ever had is next. In a large mixing bowl combine the flour, salt, sour cream, olives and the package of cheese. Mix around a bit and add yeast solution to the mixture.

3. Knead mixture until it forms a dough. Add dough to greased mixing bowl and cover with towel for about 2 hours until the dough has risen twice it's original size.

4. Punch dough in the middle to release the air that has accumulated, once it has risen after two hours of resting .Place inside greased loaf pan, cover once again for about 30 minutes and allow it to rise again.

5. Place inside 350 degree oven for 30 minutes or until top is golden brown. Remove from oven, slice, and enjoy.

Tags: Cheese Bread, Make Olive, Make Olive Cheese, mixing bowl, Olive Cheese Bread, Place inside

Make Sandwiches In A Sandwich Toaster

A gooey, grilled-cheese sandwich starts with a sandwich toaster.

You pull into a hotel after hours, register and get settled. Your stomach rumbles. You reach for the phone, but room service stopped serving hours ago. No problem as you have sandwich fixings in your mini cooler. Plug your sandwich maker into the wall, pop in a slice of bread, slap on some sliced meat and cheese and a little mustard and "Voila!" No pizza money? Toss some sauce and cheese on a pita pocket and grill in your dorm.

Instructions

Main Dish Sandwiches

1. Wipe the top and bottom heating plates with a clean, wet rag and wipe dry if this is the first time you have used your sandwich toaster, or if it has been in storage for any length of time.

2. Melt butter and brush it onto both halves of the sandwich maker. Use olive oil or cooking spray if you prefer.

3. Note how many sandwiches your particular sandwich toaster will make. Place one slice or one half of a bread product of your choice -- pitas, sliced bread, tortillas, lavash (thin, Armenian flatbread), injera (a crepe-like Ethiopian bread product made from teff flour), wonton wrappers, English muffins or bagels -- in each individual sandwich position in the sandwich maker.

4. Spread any sauces or condiments on the bread products, such as tomato sauce on the bagel or pita, raspberry-Dijon mustard on rye bread, Chinese hot mustard and sweet and sour sauce on wonton wrappers, berbere sauce (a blistering-hot, tomato-based condiment from Ethiopia), on injera or hummus on lavash.

5. Add appropriate fillings, such as mozzarella cheese and pepperoni on the bagel or pita, sliced or shredded corned beef and Swiss cheese on the rye, fried rice or eggroll filling on the wonton wrapper, tsebhe sga (spicy Ethiopian beef stew), or doro wat (Ethiopian chicken stew), on the injera or alfalfa sprouts, spinach, grated carrot, sliced cucumber and sliced tomato on the lavash.

6. Place second slice of bread or bread product half on top of the filling. Close the sandwich maker and secure any clasps. Allow the sandwich to cook for eight to 10 minutes in an electric sandwich maker, or hold it over an available heat source for five minutes per side if using a non-powered sandwich toaster.

7. Remove sandwiches from the sandwich toaster and allow to cool for five minutes before serving.

Dessert Sandwiches

8. Brush sandwich maker sections with butter or spray them with cooking spray. Do not use olive oil for dessert sandwiches.

9. Place cake slices, crepes or doughnut halves in each section of the sandwich toaster.

10. Slice fruit and lay it on each cake slice, crepe or doughnut half. Cover with fruit sauce, glaze, jam, marmalade or chutney, a condiment from India that contains fruit, vinegar, sugar, spices and chili pepper flakes.

11. Top fruit with a second cake slice, crepe or doughnut half and close the sandwich toaster. Toast for five to eight minutes if using an electric sandwich maker, or three to five minutes per side for non-electric sandwich makers.

12. Remove your dessert sandwiches and stack them on a serving tray covered with a paper doily. Provide a variety of toppings, such as whipped cream, berry or fruit-flavored cream cheese spreads, caramel sauce, chocolate sauce, slivered almonds, chopped walnuts, pecan halves and crushed toffee.

Tags: sandwich maker, sandwich toaster, bread product, five minutes, bagel pita, cake slice

Choose Ribs For A Barbecue

Cookout enthusiasts new to ribs might be overwhelmed by the selection at the store. Never fear: Choosing and cooking the right ribs for you is easy.

Instructions

1. Examine the selection of ribs at the grocery store. Most full-service markets stock pork baby back ribs and pork spare ribs, as well as beef ribs. Larger markets also stock beef short ribs and pork riblets, which are trimmings from the spare rib rack. All these can be grilled, but some should be precooked for best results.

2. Choose pork baby back ribs for the easiest ribs to make at home. They are the only ones from the above list that can be cooked quickly on the backyard grill. They are naturally tender and are small enough to work with easily.

3. Keep in mind that pork spare ribs and beef ribs must be slow-cooked first to tenderize them, but the results are worth it. Both have more inherent flavor than baby back ribs, but if cooked on the hot grill over direct heat, they'll turn out like leather.

4. Decide if you have the time to slow-cook ribs. Pork spare ribs and beef ribs will require about 3 to 4 hours of cooking, but this can be done the day before.

5. Look for pork spare ribs in the full rack or as a trimmed cut known as a St. Louis cut. St. Louis cuts are more expensive, but are much easier to work with and to eat. See "Make Barbecued Pork Ribs," under Related eHows.

6. Be aware that beef ribs are usually sold already divided as individual ribs due to their size; just one can often weigh more than 1 pound. These and beef short ribs are best when braised first, then reheated on the grill. See "Make Barbecued Beef Ribs," under Related eHows.

Tags: spare ribs, baby back, baby back ribs, back ribs, beef ribs, beef short

What Is The Difference Between Light Olive Oil & Extra Virgin Olive Oil

Extra Virgin olive oil is a good source of vitamin E.

All olive oil comes from green olives picked from the branches of the olive tree. Oils available to the public include virgin olive oils, refined olive oils and plain, or light, olive oil.

Identification

Olive growers pick, wash and dry the olives first. Processing continues with olives ground by a wheel made of stone, making paste that proceeds into a hydraulic press. The press crushes the olive paste and produces oil. The order of pressing, ripeness of the olive, acidity of the oil, and any additives or extra processing dictates what kind of olive oil is produced.

Types

Three major types of olive oil exist. The most flavorful are the virgin oils, which include extra virgin and virgin. Refined olive oil is that which started out with too much acid; it is put through another process to make the acidity level lower. Plain or light olive oil is a combination of virgin and refined oils. The virgin oil is added to give the refined oil flavor.

Differences

The first pressing of oil from just-ripened olives produces extra virgin oil. Oils labeled as "virgin" olive oil are made from olives that are a little riper than those used in extra virgin oil. It is lower grade than extra-virgin olive oil and has a higher acidity level. Some virgin olive oils have more acid levels than they should. No olive oil should have acidity higher than 3.3 percent, and preferred levels are below 1.5 percent.

Tags: olive oils, acidity level, Extra Virgin, extra virgin, light olive, virgin olive, virgin olive oils

Make A Gluten Flour Recipe

Make a Gluten Flour Recipe

Vital wheat gluten, or gluten, is a protein found abundantly in wheat, and is present in any flour that is milled from wheat. When extra gluten is added during bread making, it imparts more sponginess and stickiness to the dough and produces a lighter, puffier loaf. Bread machine flour, or gluten flour, is classified as a high-gluten variety. Adding a little more gluten to it will increase and lighten even a dense recipe's loaf volume and significantly raise the bread's level of protein.

This bread machine white loaf is made with high-gluten bread flour, or gluten flour, and turns out best if you use the rapid bake cycle. It has an exquisitely light and moist texture, even without the addition of extra gluten. It slices beautifully and is perfect even for sandwiches. But this fluffy white bread harbors a little secret: The recipe incorporates instant mashed potato flakes, which is what makes it so soft yet substantial.

Instructions

Ultra-Light White Gluten Flour Bread

1. Measuring the dry ingredients carefully, add to the bread machine pan 3¼ cups bread flour, 2 tbsp. nonfat dry milk, 1 tsp. salt, 2 tbsp. granulated white sugar, and ¼ cup instant mashed potato flakes.

2. Add 1... cups water and 2 tbsp. butter.

3. Close the bread machine's lid. Add 1½ tsp. active dry yeast to the yeast dispenser.

4. Set the machine to the rapid bake cycle if that option is available to you, and choose settings for a large white loaf with a light or medium crust. Start your bread machine.

5. Remove the bread from the machine according to the manufacturer's instructions. Cool the loaf on a wire rack for an hour or so before you slice it. Store it for up to five days in a plastic bag, either at room temperature or in the refrigerator.

Tags: bread machine, bake cycle, bread flour, extra gluten, flour gluten

Nonalcoholic Substitutes For Bourbon Whiskey

Bourbon is a distilled spirit made with at least 51 percent corn that must be aged in new, charred white oak barrels for a minimum of two years. No ingredients can be added to bourbon during bottling to enhance the flavor. Bourbon cocktails are fairly common, and the spirit is sometimes used in cooking. For those that don't drink alcohol, there are some substitutes that can be used in cocktails and food.

Non-alcoholic Vanilla Extract and Water

In cocktails like the Manhattan and hot toddy, a mixture that is one part non-alcoholic vanilla extract and two parts water equal to the total amount of bourbon can be substituted for bourbon whiskey. For a unique touch, use a vanilla pod as a stirrer instead of a traditional plastic one.

Fruit-Based Cocktails

Fruit-based cocktails, or recipes that use bourbon as their base or as an added ingredient, can be prepared by replacing bourbon with fruit juice and non-alcoholic vanilla extract mixed at a 4:1 ratio. For example, the classic Kentucky sidecar, normally made with tangerine juice, lemon juice, Cointreau and bourbon, you can use a mixture that is two parts tangerine juice, two parts lemon juice and one part non-alcoholic vanilla extract. This mixture of fruit juice and vanilla extract is suited to fizzes that have fruit flavor as well.

Peach Nectar and Cider Vinegar

Peach nectar and cider vinegar can be used in cocktails that call for bourbon and have a small amount of fruit flavor like lime juice or are garnished with lime, as the peach nectar blends well into the drink. To make the bourbon substitute, combine three parts peach nectar to one part cider vinegar. This bourbon substitute is well suited to punches and drinks where large amounts of the cocktail are prepared ahead of time and served over ice.

For Baking and Food

When recipes call for bourbon or whiskey, a mixture of non-alcoholic vanilla extract and non-alcoholic almond extract can be used in place of bourbon in equal proportions. However, if the recipe only calls for a very small amount of bourbon, some chefs choose to simply omit the bourbon altogether, using slightly more of a liquid ingredient to replace the water content.

Tags: non-alcoholic vanilla, non-alcoholic vanilla extract, vanilla extract, amount bourbon, bourbon substitute, call bourbon, fruit flavor

Restaurants In Greektown Chicago

Discover some of the restaurants that line the streets of the Greektown Neighborhood in Chicago.

Chicago's Greektown neighborhood pays homage to its Greek roots dating back to the Greek ship captains' arrival to the area in the 1840s. The Greek immigrants soon starting peddling food on the streets of Chicago, and many of these peddlers eventually emerged into restaurant owners. Today, the Greektown neighborhood of Chicago is full of Greek restaurants, shops, grocery stores and more.

Pegasus Restaurant & Taverna

Since 1990, the Pegasus Restaurant & Tavern has been serving genuine Greek cuisine in the Greektown Neighborhood of Chicago. The restaurant serves true Mediterranean cuisine using ingredients indigenous to Greece such as seafood, plants and extra-virgin olive oil. The restaurant is open 365 days of the year and offers courses ranging from appetizers to desserts. Menu options include Spanakopitakia, spinach and feta cheese triangles; Elliniki, a classic Greek salad with lettuce, tomatoes, onion, Kalamata olives, pepperonccini, green peppers, and feta cheese; and main dishes such as Moussaka, composed of eggplant, zucchini, ground beef and lamb, spices and grated cheese, topped with Bechamel Sauce.

Pegasus Restaurant & Taverna

130 S Halsted Street

Chicago, IL 60661

312-226-4666

pegasuschicago.com

Greek Islands

The Greek Islands restaurant began in 1971, when a group of immigrants moved from Greece to Greektown Chicago. Greek Islands imports its own ingredients from Greece including extra-virgin olive oil, wine, cheeses, seafood, olives, herbs and spices. Greek Islands is open for lunch and dinner and serves menu features such as Taramosalata, considered a Greek version of caviar with a combination of cod, potatoes onions and olive oil; grilled octopus; and Sokolatina, which is layers of chocolate cake with chocolate filling.

Greek Islands

200 South Halsted Street

Chicago, IL 60661

312-782-9855

greekislands.net

Venus Greek-Cypriot Cuisine

Venus Greek-Cypriot Cuisine is the only Greek restaurant in Chicago that serves Mediterranean Cypriot Cuisine, which is the food served in Cyprus. Venus possesses Middle Eastern, French, Italian and British influences. The restaurant offers a variety of foods from its dinner menu, but also provides a gluten-free menu, kid's menu, wine menu and dessert menu. A Venus specialty includes Manitaria Afelia, which is Portabella mushroom marinated in wine and dry coriander. It's served on top of grilled vegetables. The gluten-free menu includes options such as Kotopoulo Sti Schara, which is broiled chicken with olive oil, lemon and oregano.

Venus Greek-Cypriot Cuisine

820 W Jackson Boulevard

Chicago, IL 60661

312-714-1001

venuschicago.com

Tags: Greek Islands, Chicago 60661, Greek-Cypriot Cuisine, Pegasus Restaurant, Venus Greek-Cypriot, Venus Greek-Cypriot Cuisine, extra-virgin olive

Homemade Hot Dog Chili

Chili Hot Dog With French Fries

A great hot dog is even better when topped with homemade chili. Making a spicy and flavorful hot dog chili is easy as long as you follow some basic guidelines. Once you make a tasty chili, you can also pour it on top of your other favorite foods.

Ingredients

A hot dog chili is meant to be poured over a hot dog, so think of it as a condiment. That means a good hot dog chili shouldn't be too chunky, but it also shouldn't be too runny.

Start with a basic ground meat, such as beef or pork. The fat content will add flavor, but you can certainly go healthier by using ground chicken or turkey. If you want to add vegetables, try diced red onion or finely chopped celery.

Next, consider which type of chile peppers you want to include. Canned chipotle peppers in adobo sauce will give your chili a smoky taste. Chop some pickled jalepeño or serrano peppers for a clean, tangy spice. A few dried guajillo peppers simmered in the chili will offer a robust flavor. For a powerful burst of spice, stir in a couple of chopped habanero peppers. Mix different kinds of peppers for a more complex taste.

Consider also adding herbs and seasonings. Traditional chili is seasoned with ground cumin for a deep, smoky flavor. Try adding dried oregano or even cinnamon for a surprising flair. However you season, don't forget the basic salt and pepper.

Finally, consider which liquids you'll use. Pour a can of tomato sauce and some tomato paste into the mixture. Depending on the meat you use you can add chicken or beef broth and let the pot simmer.

Cooking

Begin the chili by cooking the meat in some olive oil; gradually add other ingredients, starting with raw components, followed by canned items and then liquids. Add a dash of salt every time you put in a major ingredient. As the chili heats and liquid evaporates, keep stirring in broth. This will keep the chili flavorful. Adding water will only dilute the flavors. Simmer the chili for at least an hour in a large pot.

Try making the chili ahead of time. It will taste better a day or two after cooking because all the flavors will bond over time.

Uses

Hot dog chili isn't just for pouring over hot dogs. Try it as a topper for french fries, quesadillas, baked or mashed potatoes, and even macaroni and cheese or other pastas.

Tags: consider which

Recrisp Celery

Limp celery can be rejuvenated by cold water.

Fresh celery is a crisp and healthy vegetable with distinctively savory flavor notes. Unfortunately, just a few days in the refrigerator can leave celery or other crisp vegetables limp and rubbery. Rather than discarding the celery and buying more, savvy cooks can return it to its original crisp condition.

Instructions

1. Lay the celery on a cutting board. If it is still in a single head, trim about 1/8 inch from the root end with a sharp knife. If the celery is already separated into individual ribs, trim each one to the same length.

2. Select a jar or measuring cup that will hold all the celery. Stand the head or the individual stalks in the cup with the root end down.

3. Fill the jar or cup with cold water. Refrigerate the cup of water with the celery in it. After three or four hours, the celery should have returned to its original crispness.

4. Change the water daily, until all the celery has been used.

Tags: cold water

Make An Ugly Guy Super Hot

Make an Ugly Guy Super Hot

There are different things that make a person attractive. Among these are personality and looks. A guy can be super hot but have a horrible personality and most women will consider him unattractive. If you are an ugly guy, follow these steps to become super hot.

Instructions

1. Go to a reputable hair stylist and ask for a haircut that will look good on you. When the stylist is finished, ask her to teach you style it every morning.

2. Shop for stylish clothes that are popular. You should have someone go with you so they can give you an honest opinion on how the clothes look on you. If you can get a girl to go, this is best.

3. Keep yourself clean and groomed. This includes keeping your body clean, all hair clean and trimmed and your face free from acne.

4. Eat a healthy diet that is low in fat and empty calories. Most fast foods have high levels of these things. In addition, drink plenty of water and few sugary carbonated drinks. This will help you feel your best and will also keep your skin clear.

5. Exercise regularly. If you have some excess weight to lose, exercise will help with this. You will get your body toned even if you aren't heavy. Skinny guys can also benefit from exercise, because it will build muscle and give some shape to their bodies.

6. Work on your personality once you have improved your looks. Most people don't find a person with a rude personality attractive. In addition to good looks, most women want to see a sense of humor, respect for other people, concern for the welfare of others, forgiveness, gentleness and thoughtfulness.

Tags: Make Ugly, Make Ugly Super, most women, Ugly Super, will help, your body

Choose A Good Brand Of Merlot Wine

Choose a Good Brand of Merlot Wine

Merlot wine comes from a well known grape varietal that is surprisingly versatile. When made well, merlot is easy to drink. Since your personal taste will come into play when selecting a merlot, you can choose a good brand of merlot by learning about what type of merlot you prefer, exploring the many selections available and looking for brands that do not add unnecessary ingredients.

Instructions

1. Try merlots from different parts of the world. This will give you a general sense of your taste by helping you to determine if you prefer "Old World" or "New World" merlot. Taste a merlot from California's Napa Valley, which will be fruity and simple. Also taste a Margaux from Bordeaux (a merlot-based wine from the French region of Bordeaux), which will be earthier and more complex. If you prefer the Napa merlot, your tastes veer toward New World. If you liked the Margaux, your tastes are more Old World.

2. Buy a bottle of wine from the area that produces merlots you like. If you enjoy New World-style merlot, select a merlot from the U.S. (California, Oregon, Washington or New York), South America (Argentina or Chile) or South Africa. If you enjoy Old World-style merlot, buy a merlot from France, Spain or Italy.

3. Attend free wine tastings. Many neighborhood wine shops do wine tastings during their highest traffic times of day. Along with tasting the wines, write down or remember the ones you like, where they are from and which winery made them.

4. Buy wines with the fewest additives possible. Check the labels and look for phrases such as "no sulfites added." Also try wines that are organic or biodynamic, meaning the wine is made from organically grown grapes and manipulated as little as possible before bottling.

Tags: merlot from, Brand Merlot Wine, Choose Good Brand, enjoy World-style, enjoy World-style merlot, from California, Good Brand Merlot

Choose A Dessert Wine

Different wines will pair better with different desserts.

Choosing a dessert wine relies heavily on the palette of those drinking it and the pairings you plan on serving with it. Dessert wines tend to be sweeter in taste than that of typical reds and whites. A dessert wine may be made primarily from grapes, from a combination of grapes with other fruits or from other fruits besides grapes entirely, such as apricots and peaches. Many wine vendors and even some wine bottle labels can suggest appropriate pairings for dessert wines, which can help guide your selection.

Instructions

1. Plan the dessert you are going to serve with the wine, as this can help guide your choice of dessert wine. For example, a raspberry cake will pair with different wines than a chocolate souffle.

2. Prepare a tasting of several varieties of dessert wines, such as ports and ice wines, as well as some unconventional dessert wines, such as a peach wine or a raspberry wine.

3. Create a small portion of the dessert you plan to serve with the wine to test the taste of the wine with the taste of the dessert. The wine should enhance the flavors of the dessert, not overpower it.

4. Invite a few friends to join your tasting to collect multiple opinions.

5. Sample the wines along with bites of the dessert. Choose one that complements the other, for example, a tawny port wine has a hint of nut that will work well with a chocolate dessert.

6. Weigh out your own evaluations and the opinions of friends to select the best pairing for your dessert.

Tags: dessert wine, dessert Choose, dessert wines, dessert wines such, guide your, help guide

Types Of Margaritas

A margarita is the most common tequila-based cocktail and one of the most popular mixed drinks for a good reason. Margaritas are easy to make, provoke both the sweet and sour taste buds in our mouths and make every night a Mexican festival. For a long time, original margarita was the only kind of margarita you could order, but today hundreds of different variations are found and many more are created to bring a piece of Mexico to your favorite bar.

History

Margaritas have been around since the 1950s, and there are several legends on who created the first margarita. According to one legend, the drink was first created by a Hollywood socialite called Margarita Sames at one of her pool parties in Mexico in the 1940s. Another legends tells a story of a showgirl named Marjorie King, who was allergic to all alcohol besides tequila. During a visit to Mexico, a bartender mixed her a drink with tequila and called it margarita, an equivalent of her name in Spanish. A third legend makes the creation of margaritas a coincidence after a bartender could not create a drink named magnolia and came up with a new drink with tequila. He named the drink daisy, or margarita in Spanish.

Traditional Ingredients

A margarita is a traditional Mexican cocktail that only has few ingredients. A simple and traditional margarita recipe includes tequila, triple sec as a sweetener, and freshly squeezed lemon or lime juice. Mix the liquids by shaking and strain over ice on a salt-rimmed glass. Today, some bartenders believe that a salt rim is not necessary, as it only masks the taste of the tequila or hides the taste of poor-quality ingredients.

Tequilas

Several brands of tequila exist today and are used to make margaritas. What brand you prefer depends on your taste, but most tequilas make good margaritas. Citizens of different countries can also have their own preferences. Americans, for example, often ask for Don Julio tequila while the British do not favor any one brand. As long as the tequila is made from 100 percent agave, the brand does not play a big role in whether your margarita is a success or not. Basic Silver and Reposado are two examples of good tequilas for margaritas, and Jose Cuervo, Siete Leguas, Arette and Gran Centenario are good tequila brands.

Flavored Margaritas

Besides the traditional lime or lemon juice used to create margaritas, alternative fruit purees and juices are used today to mix the drinks. Raspberry, strawberry and mango are just some of the most popular juices or purees used to flavor margaritas. These new mixes can easily be recognized from the name of the margarita, as the name of the fruit juice or puree is added as an adjective in the name of the margarita, such as strawberry margarita. In addition to fruit purees and juices, different fruity tastes can be created using flavored alcohols. Melon flavor is achieved with Midori liqueur, while raspberry flavor comes from Chambord liqueur. Sometimes triple sec, an orange-flavored liqueur, is substituted with other orange-flavored liqueurs, such as Patron Citronge, Cointreau, Blue Curacao, Grand Marnier or Gran Gala.

Ice

Margaritas are meant to be refreshing on a hot day, so ice is an important part of a margarita mix. You can order your margarita either shaken with ice, poured over crushed ice or blended. Many bartenders, however, prefer margaritas over crushed ice.

Tags: drink with, drink with tequila, fruit purees, fruit purees juices, most popular, name margarita

Cheddar Cheese Making Process

Cheddar Cheese Making Process

History of Cheddar Cheese

Cheddar cheese is a hard, cow's milk based cheese that originated in England around the 12th century. Icons of England writes, "cheese was a bespoke affair, being made to order by dairy farmers, rather than being a matter of routine production." Henry II was a big fan of the cheese, and the hearty, sturdy food product was a favorite in the days before refrigeration.

Today, Cheddar cheeses taste a lot different than the old varieties. Present-day pasteurization and precise manufacturing have rendered a smoother, more finished product. However, unpasteurized Cheddars still exist in small quantity. There are also those who produce their own cheeses at home.

The Cheddar Manufacturing Process

The cheese-making process is very simple and requires only a few ingredients. In modern Cheddar making, fresh pasteurized cow's milk is heated to 86 degrees Fahrenheit and mixed with lactic starter culture and rennet, a naturally-derived curdling agent. Annatto coloring may also be added to get the familiar yellow hue; traditional Cheddar is an ecru, white color. The resulting mass is sliced with blades into kernels the size of a pea. These small bits are then heated once more, this time to 100.4 degrees Fahrenheit. From that point, the curds are removed from the whey (the watery byproduct) and pressed into slabs. From that point, the cheese rests and ages for up to 24 months. After that, it's ready to slice and eat.

Cheddar Manufacture Around the World

Great Britain has recognized West Country Farmhouse Cheddar as a PDO, or protected designation of origin product. "These cheeses must be made from local milk in one of four counties--Somerset, Dorset, Devon or Cornwall--and be hand-cheddared. No artificial additives, such as orange coloring, are permitted. The cheeses must be matured where they are made, for a minimum of nine months," notes Icons of England. That particular category of Cheddar is protected by law; no one else can call their Cheddar by that name.

Regional cheddars from around the world vary in taste and texture. Culinary expert Hrayr Berberoglu writes, "Canadian cheddars are smoother, have a creamier texture, and well known for their balance of flavor and sharpness that develops during aging." He notes that many modern, industrialized countries produce the cheese, but don't really create a distinguished product; instead, manufacturers in these countries aim for shelf longevity and mechanization.

Tags: Cheddar Cheese, Cheddar Cheese Making, Cheddar protected, Cheese Making, Cheese Making Process, cheeses must, degrees Fahrenheit

Alternative Snack Ideas For Kids No Junk Food

Healthy snacks can be tasty, too.

Change is hard, especially for children trading a junk food diet for healthier fare, but getting children to eat healthier is possible and it's imperative. According to the Centers for Disease Control (CDC), 19.6 percent of children were obese in 2008. Obese children also are more likely to develop diabetes, cancer, stroke or high blood pressure.

Vegetables

For years, parents have tried to market vegetables as tasty and fun instead of healthy. And for years, kids have rejected the ploy. So it's time to reinvent vegetables. Enhance a peanut butter sandwich with a carrot nose, cucumber eyes and a smile made from peas. Bake squash and small pumpkins and serve it straight from the gourd or scoop out the insides with a melon baller. Serve the balls in a cup and sprinkle with a bit of brown sugar. Mince or shred carrots or peppers and serve inside sugar-free gelatin cups.

Grains

Children love bright colors and whole-grain tortilla chips come in a variety of colors. Serve with a healthy bean dip, fat-free cream cheese or fresh salsa. Banish white bread and replace it with whole grain wraps, muffins and loaf bread. Cut sandwiches with cookie cutters. Enjoy low-sodium microwave popcorn. Replace high-sugar cereals with granola or sugar-free versions.

Desserts

With summer comes the temptation to eat ice cream and ice pops. Save money and calories by making your own. Many stores sell ice cube trays with shapes children will adore: fairy wands, stars and even fish. Mix up a batch of sugar-free lemonade and pour it into the cubes. Cover the trays with foil. Then carefully puncture each cube with a wooden craft stick, available at craft stores. After the cubes are frozen, remove the foil and voila, better for you ice pops. In the winter, try baking your own high-fiber, low-calorie treats. Use whole wheat flour instead of bleached white flour and apple sauce, orange juice or a sugar substitute instead of sugar.

Tags: trays with

Keep My Spaghetti From Sticking Together

Keep My Spaghetti From Sticking Together

Spaghetti is a glutenous Italian noodle used often in combination with tomato sauce and meatballs. Most people do not make spaghetti from scratch, but rather buy it in packages pre-made and then boil it in water. Because it is a starchy food, spaghetti can become quite sticky. Sometimes the noodles can become so sticky that they adhere to each other. This can create clumps of pasta and negatively affect an otherwise tasty dish.

Instructions

1. Fill a pot with cold water. Use 1 quart of water for every 4 ounces of dry pasta you are preparing. Place the pot on the stove.

2. Turn the stove on high. Cover the pot with a lid to bring the water to a fast boil.

3. Add salt to the water once it comes to a boil. You should add about 2 tbsp. for every pound of pasta you are using.

4. Wait for the water to come to a full boil after the addition of the salt. If you add the pasta before the water returns to a full boil, the spaghetti is likely to stick together. This is because the starch in the pasta will break down and become sticky. The boiling water prevents this by keeping the water hot enough to prevent the starch from breaking down.

5. Add the pasta all at once.

6. Stir the pasta with your spoon for the first 1 to 2 minutes. This will also help keep it from sticking together.

7. Cook the pasta for about 8 to 12 minutes.

8. Drain immediately once finished. Add sauce once all water is drained. This, too, will help prevent the pasta from sticking to itself.

Tags: become sticky, from sticking, full boil, Keep Spaghetti, Keep Spaghetti From

Make Garam Marsala

Garam masala is a fragrant spice blend that is used in North Indian and Moghul cooking, often added at the last minute to enhance the flavor of mostly meat dishes. Although garam marsala seasoning can be purchased commercially, the home made variety is more aromatic as dry roasting and grinding the spices amplifies the fragrance of the garam masala. The spices can be purchased at most Indian grocery stores. Keep any leftover spices in an air-tight container and use within three months---the spice's aromas and flavor tend to wane over time.

Instructions

1. Place the spices in a small saucepan over medium heat.

2. Roast the spices for approximately 8 minutes, until fragrant and golden brown in color.

3. Remove the spices from the saucepan and place in a small bowl to cool.

4. Place the cooled spices in a coffee grinder or food mill and process until the mixture turns into a powder. Use the spice mix in recipes that call for garam masala.

Tags: garam masala

Make A Strawberry Layer Salad

Strawberry layer salad is a Jell-o fruit salad that is inexpensive to make. Strawberry layer salad can be used as a salad or as a dessert. This salad can be made with a sugar substitute and sugar-free Jell-o for diabetics or for people who are watching their sugar intake. Read on to learn more.

Instructions

1. Allow frozen strawberries to thaw.

2. Boil water in a sauce pan over high heat.

3. Mix the strawberry and unflavored gelatin into the water.

4. Add thawed strawberries and pineapple to the Jell-o and mix until well blended.

5. Slice the bananas into thin or thick pieces. Their thickness is up to you.

6. Add bananas and nuts to the Jell-o and sir until mixed.

7. Pour half the Jell-o mix into the bottom of a 9-by-13 pan.

8. Place in the refrigerator and allow the mix to set.

9. Mix the sour cream and the sugar.

10. Spread evenly over the gelled mix.

11. Pour the remaining mixture over the sour cream.

12. Chill for several hours in the refrigerator until the top layer of the strawberry layer salad is congealed.

13. Top with whipped cream and serve.

Tags: layer salad, Jell-o until, sour cream, Strawberry layer

Cook Kosher For Passover

You can serve meat and fish, but not poultry, with dairy.

Kushrut is the body of Jewish law that explains what foods Jews can eat and how they must be prepared. Kushrut law applies to year-round food preparation and eating; however, there are additional rules for cooking Kosher for Passover. Additional rules for Passover are to avoid the use of fermented grains and yeast, as well as ensuring that the kitchen, serving ware and appliances are cleansed of all dirty and leavened items before cooking.

Instructions

1. Clean all appliances, dishes and glassware that will be used in preparation of the Passover meal. Do not use the dishwasher for 24 hours and then run a full cycle with detergent to clean the dishwasher. Thoroughly scrub and clean all appliances that you will use with a sponge and soapy water. Run a self-cleaning cycle in the oven after you have scrubbed it with a sponge. Clean all glassware and dishes in the cleaned dishwasher. Clean the kitchen sink by pouring boiling water over all parts of the sink.

2. Shop for items that do not contain forbidden foods: leavened bread, cakes, biscuits, crackers, cereal, coffees containing cereal derivatives, wheat, barley, oats, spelt, rye, rice, corn, millet, beans, peas and all liquids containing ingredients or flavors made from grain alcohol. Make sure that all the food you purchase has the circle "U," circle "K", star "K" or "Kal K" symbol on the package, followed by a "P." Refer to the Resource for pictures of these symbols.

3. Buy cattle, sheep, goat, deer, bison, poultry, tuna, carp, herring or salmon to include in the meal. Read the label to make sure that these have the symbol letting you know that these are kosher certified for Passover or purchase them from a kosher butcher. If you are cooking poultry, do not include dairy in the meal, as poultry and dairy should not mix in your stomach after being consumed.

4. Buy vegetables that are clean and ripe. Buy grains that show the kosher-for-Passover symbol on the package. Thoroughly clean all fruits and vegetables to ensure that no bugs or insects are on them before cooking them. Use only wine, or any beverage that contains grape juice, that is Jewish made.

5. Drain all blood from poultry or boil it out before eating it. Drain the blood by soaking it in a solution of 1/2 cup salt and 2 gallons of water in a large clean meat pot. Change the water until no blood remains. Boil the blood out by placing the meat in a large pot of boiling water for one hour to remove all blood from the veins. You must eat or freeze the meat 72 hours from slaughter.

6. Use only a pot, utensil and pot holder that has always been used to cook kosher for Passover meats to cook the meats and only a pot, utensil and potholder that has been used to cook kosher for Passover dairy to cook dairy. Do not mix pots used for meat and dairy or use pots that were used for non-kosher cooking. You can cook and eat kosher-for-Passover certified eggs, fruits, vegetables and grains with either meat or dairy.

7. Use separate dish pans and sponges when cleaning dishes, pots and utensils. Do not wash meat dishes, pots and utensils with dairy dishes, pots and utensils. If you are using a dishwasher, rinse the dairy items in the sink and run the dishwasher with only the dairy items, cleanse the sink and repeat this for meat items on a separate dishwasher cycle.

Tags: dishes pots, dishes pots utensils, pots utensils, been used, been used cook, before cooking, blood from

Make Fruit Alcohol

Making alcohol from fruit sugars is a fairly easy and straightforward process. Making your own alcohol at home can save you money and produce some of the best alcohol you may have tasted in a long time. Homemade wine from fruit concentrate is perhaps the easiest home brewing project to undertake and is relatively foolproof. Gather the ingredients and prepare to enjoy your own homemade wine.

Instructions

1. Mix the sugar, yeast, juice concentrate and water in an pan and then transfer the mixture to the milk jug. Poke two to three small holes in the balloon and then slide the ballown over the opening of the jug.

2. Set the balloon-capped jug in a cool dry place and monitor it every few days or so. The balloon should expand and allow carbon dioxide out of the small pin prick holes but keep air from entering the jug.

3. Uncap the jug after the balloon either returns to normal size or does not get any bigger for several days. The entire process normally takes around six weeks. Pour the wine mixture through the coffee filters into the clean wine bottles and then securely cork the bottles. Open and enjoy at your leisure.

Tags: enjoy your, from fruit

Wine Glasses Guide

The shape of a wineglass directly affects the flavor of the the wine that is served in it, altering both its air exposure, and how the wine lands on the palate when it is sipped.

Effects

The size of the bowl affects the degree to which the wine can be swirled, which changes its exposure to the air. The shape and thickness of the rim affects where the wine lands on the palate, and how its flavor is experienced. The diameter of the glass' opening controls how quickly the aroma escapes the glass, altering the wine bouquet.

Tulip

The tulip is a goblet that narrows as it approaches the rim. The design has ample space for swirling, but a narrow mouth, to restrict the the bouquet's escape.

Mini-tulip

The white wine glass, or mini-tulip, is smaller to restrict the serving size of a wine. It is designed for serving white wine, which has fuller flavor when thoroughly chilled.

Pinot Glass

The pinot or Burgundy glass is the wine glass design with the largest bowl. It is designed for maximum air exposure when serving closed wines.

Flute

Flute glasses, sometimes called a champagne glass, have a tall, thin design. Their narrow shape minimizes surface area, to limit exposure.

Tags: lands palate, white wine, wine glass, wine lands, wine lands palate

Directions For Frozen Potato Skins

Serve heated potato skins with a dipping sauce.

Potato skins are often prepared as appetizers or snacks. The this tasty treat consists of slices of potato that still have the skin intact on one side. The other side has a small amount of fleshy potato. The potato side of the dish often will have cheddar, bacon and even sour cream liberally put on top of it. Instead of preparing the potato skins on the day that you need them, make the potato skins ahead of time and freeze them. After you freeze the potato skins, they can be reheated in an oven to cook because they do not need to be defrosted.

Instructions

1. Prepare the potato skins according to your recipe. Omit the sour cream topping because it separates when frozen, which will ruin the texture of the sour cream when served after freezing.

2. Allow the potato skins to cool for 10 minutes. Place the potato skins on a baking sheet in a single layer to flash freeze them.To flash freeze the potato skins, allow them to freeze, and remove them from the freezer immediately after the are frozen solid.

3. Wrap the potato skins in plastic wrap or aluminum foil. Store them in an airtight freezer bag for 1 week for best results. You can freeze the skins for up to 1 month, but they will diminish in quality.

Tags: potato skins, sour cream, flash freeze, freeze potato, freeze potato skins, freeze them

Make An Asian Noodle Salad

Maifun noodles are the main ingredient in this Asian noodle salad recipe. Maifun is a versatile Asian noodle made from rice flour and found in a variety of Asian recipes. The recipe satisfies the palate at every level. The dressing, a combination of ginger, garlic, soy, vinegar and brown sugar, gives the salad a sweet, tangy, yet salty flavor. The addition of julienned vegetables gives the dish a nice crunchy texture that contrasts with the noodles' softness. For a spicy touch, add a tablespoon of cayenne to the noodle salad. To make the dish heartier, add sliced chicken or tofu.

Instructions

1. Soak the Mai Fun noodles in a bowl of cold water for 15 minutes. While the noodles are soaking, julienne the cabbage, carrots and bell peppers. Mince garlic, and cut green onion into small pieces. Shred the ginger with a cheese grater.

2. Drain the noodles and boil for about 10 minutes until the noodles are softened. While noodles are boiling, prepare the dressing. Combine soy sauce, rice wine vinegar, brown sugar, garlic, ginger and black pepper. The salad is lightly dressed, so if you prefer heavier dressing, increase the soy sauce and vinegar by a half cup each and the brown sugar by another tablespoon.

3. When the noodles are finished boiling, drain and allow to cool for 15 to 20 minutes in a large bowl. After the noodles have cooled, add all the vegetables and toss in the dressing. Top with a few sprinkles of sesame seeds. Refrigerate until serving. Taste bests cold.

Tags: brown sugar, Asian noodle, noodle salad, vinegar brown, vinegar brown sugar

Can Honey Pumpkin Butter

Canning supplies with jar tongs and magnetic lid grabber included.

Honey pumpkin butter is a popular sweet spread that can be used on deserts or breads. Canning honey pumpkin butter, if done properly, will help it last for months or even years without spoiling. Thoroughly sanitizing all of the necessary equipment is essential to the food's longevity, so always use clean surfaces and utensils during preparation. Follow these instructions below to learn properly can honey pumpkin butter.

Instructions

1. Wash jars, rings and lids in hot water, then place in boiling water for 10 minutes to sterilize. Reduce heat and remove jars - leave lids and rings in hot water for now.

2. Finish preparing your honey pumpkin butter. Pour or ladle the hot honey pumpkin butter into the hot jars, leaving approximately 1/4 inch of space from top - placing in cool jars may cause the glass to break. Remove air bubbles by stirring and scraping sides of the jars with a spoon. Wipe any spilled butter off the top of the jars using a clean rag.

3. Remove lids and rings from hot water - screw tightly onto the jars immediately.

4. Place the full jars with lids secured into a pot of boiling water - jars must be fully submerged. Cover and let sit for approximately five minutes. Carefully remove jars from boiling water and set aside to cool.

5. Shake jars every five to 10 minutes until the honey pumpkin butter is fully hardened.

Tags: pumpkin butter, boiling water, honey pumpkin butter, five minutes, honey pumpkin

Make A Nobake Pumpkin Pie

Make a No-Bake Pumpkin Pie

Pumpkin pie is a staple of the American Thanksgiving dinner. The only thing better than eating pumpkin pie is making this no-bake dessert. When you make this no-bake pumpkin pie it doesn't take up room in the oven.

Instructions

1. Separate the three eggs. Put the egg whites into a large bowl and set aside.

2. Combine 1 envelope of gelatin, 3/4 cup of brown sugar, 1/2 tsp. of salt, 1/2 tsp. of ginger, 1/2 tsp. of cinnamon and 1/2 tsp. nutmeg in a 2-quart saucepan. Mix these ingredients together to combine them and remove any lumps.

3. Add to the saucepan 1/2 cup of milk, the egg yolks and 1 1/4 cup pureed pumpkin. Mix well, combining all the ingredients.

4. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Turn off the burner and set the saucepan aside. Let it mixture cool.

5. Beat the egg whites, slowly adding 1/2 cup of sugar, until they form stiff peaks.

6. Fold the beaten egg whites into the cooled pumpkin mixture.

7. Pour the mixture into a prepared, baked pie shell. Cover with plastic wrap and refrigerate till the pie is set, about 3 to 5 hours.

Tags: this no-bake, whites into

Cook Steel Cut Oats In A Crockpot

Steel-cut oats make a wholesome and filling breakfast.

Steel-cut oats, which are not processed and rolled like fast-cooking oatmeal, are high in protein and fiber and have a slightly chewy texture. If you prefer steel-cut oats to rolled oatmeal but don't want to stand over a pot stirring for a long period of time, prepare the oats in a Crock-Pot instead. The oats will take several hours to cook in the Crock-Pot, so plan ahead and start to prepare them before you go to bed.

Instructions

1. Add one cup of steel-cut oats, 4 1/2 cups of water, 1/2 tsp. of salt and three tbsp. of butter to a two or 2.5 quart Crock-Pot. Include a 1/2 cup of dried fruit or nuts, such as apricots, raisins, walnuts or almonds, if you desire.

2. Stir the ingredients with a spoon and place the lid on the Crock-Pot. Turn the appliance on to "low."

3. Cook the steel-cut oats for six to eight hours. Check the oats occasionally and stir them if a crust begins to form around the sides of the Crock-Pot.

4. Serve the prepared oats with your favorite mix-ins and toppings, such as sugar, honey, fresh fruit, milk or cinnamon.

Tags: steel-cut oats, Steel-cut oats

Build A Counter Around A Barbecue

People enjoy cooking on barbecues, but often get frustrated with the lack of space to work with. Building a counter around your barbecue adds space to set food, dishes, drinks and other items you need. You can also incorporate useful additions like lighting, a sink and electrical outlets to make a complete barbecue center.

Instructions

1. Plan what material you want to use to build your counter. Concrete offers a fire resistant surface that's inexpensive and versatile. If you want to use wood, use it for the base and choose a fire resistant, durable and easy-to-clean surface like stainless steel. Other options include brick, stone, marble or tile.

2. Choose the location for the barbecue counter. Ideally, the cook should be able to face the action rather than a wall. If you build the counter on a deck, make sure the deck can support the additional weight. If it can't, reinforce the deck before building the counter.

3. Leave room for water pipes, drainage pipes and electrical wiring if they're incorporated into your design. An electrician can use flex tubing for outlets that aren't positioned yet.

4. Pour a concrete foundation 4- to 6-inches thick for barbecue counters on the ground. Concrete foundations in winter climates should be thicker.

5. Install or build the base of the counter. If you pour concrete, leave room for an access door every eight feet of the counter.

6. Put the countertop onto the counter. Make sure that the surface is level.

7. Cut the openings for the barbecue and any accessories like a sink or side burner in the countertop and install the pieces. For a professional look, you can install a stainless steel trim around the barbecue.

Tags: fire resistant, stainless steel

Use Vinegar To Get A Grape Juice Stain Out Of Carpet

Grape juice, like many fruit juices, can stain carpet and other textiles if spilled on them. Accidents happen in every home, though, so if you do get grape juice spilled on your carpet try not to worry. If you act quickly, you should get the juice up easily. Even if it has sat for a while or dried on the carpet, you should still be able to remove the stain by using a vinegar solution. White vinegar is an inexpensive yet effective household cleaner and deodorizer that can treat many stains, including grape juice.

Instructions

1. Press paper towels against the grape juice spill. Keep applying new paper towels until no more grape juice is showing up on the paper towels.

2. Pour 1 cup of vinegar and 2 cups of water into a bowl. Put on rubber gloves and wet a clean white cloth in the white vinegar solution.

3. Dab this vinegar solution on the grape juice stain, pressing lightly to pull up the grape color from the carpet. Switch to a clean area of the cloth when one area is dirty, and switch to a new cloth entirely when you run out of clean areas on the cloth.

4. Blot the area with a cloth wet with plain water when you are finished. Follow with a dry cloth to speed drying.

Tags: grape juice, paper towels, vinegar solution, with cloth