Make Good Mexican Food

Mexican cuisine is often bright and colorful.

Mexican cuisine is well known in many areas of the world. Known for it's spicy, yet flavorful taste, Mexican food can be prepared in almost any kitchen. Good Mexican food is a combination of fresh, authentic ingredients and lots of patience. When you have the right tools, it's easy to make a delicious Mexican dish. Share with your friends and don't forget to ask for feedback!

Instructions

1. Use authentic Mexican recipes to make the best Mexican food. Recipes guide you step-by-step prepare the ingredients, as well as prepare the dish. A good recipe will even include helpful tips while cooking. Online sites such as MexGrocer.com, GourmetSleuth.com and Lasrecetasdelaabuela.com offer several authentic Mexican recipes.

2. Use authentic Mexican ingredients when making Mexican food. Ingredients such as yellow corn flour, dried beans, rice, corn husks and tortilla chips are commonly found in Mexican food. Look in the Mexican food section at your grocer, or order from trusted online grocers that carry authentic ingredients.

3. Put in a variety of peppers to add spice and flavor. Mexican cuisine is known for it's spicy nature. Peppers such as jalapenos, habaneros and chili peppers are commonly used in Mexican dishes. They can be diced and thrown into the dish, or eaten on the side. Peppers can be roasted, dried or eaten fresh. How the pepper should be prepared depends upon the recipe.

4. Make your own homemade sauces and salsa to your taste. Mexican food often contains a wide selection of herbs and spices. Garlic, cilantro, peppers and onion can be used to adjust flavor. The more control you have over your food, the easier it is to adjust for better taste quality.

5. Ask an expert to help out in the kitchen. If you know someone from Mexico, ask them to help, or at least sample your dish and give you feedback. No one will know good Mexican food like a native. She may also be able to show you prepare dishes you never knew existed.

Tags: Mexican food, authentic Mexican, Mexican cuisine, authentic ingredients, authentic Mexican recipes, Good Mexican, Mexican recipes

Use A Bundt Cake Pan For Meat Loaf

A bundt pan will result in an attractive, easy-to-slice meat loaf. Use your favorite recipe but prepare the pan carefully to prevent the meat loaf from sticking. Remember it may cook faster than the traditional loaf shape.

Non-Stick Bundt Pan

Prepare a non-stick pan with cooking spray. Consider lining the bottom with overlapping sliced tomatoes or a crumb topping. These will prevent sticking at the base and look attractive when you turn out the loaf.

Conventional Pan Surface

Line a conventional pan with foil. Lay wide strips of foil across the ring, this will be less bulky than trying to use a single piece. Apply a light coating of cooking spray.

Pre-forming The Loaf

If you want to bake your meatloaf on an open baking sheet, line the bundt pan with plastic wrap. Press the mix down firmly before turning it out and removing the wrap. Only try this technique with a recipe you know will hold together well.

Cooking Time

A bundt pan meat loaf will be thinner than usual. It may cook more quickly. Check the loaf with a meat thermometer half an hour sooner than your recipe suggests. Keep checking until the loaf reaches the correct temperature for the meat in your mixture.

Tags: meat loaf, cooking spray

Bread Pork Chops With Croutons

Use bone-in pork chops for a sophisticated presentation.

There's nothing like a juicy, flavorful pork chop placed in front of you. While pork chops are often served seasoned plain cooked in a pan, breading the pork chops is another common option. To bread pork chops, many people buy fine, dry breadcrumbs from the store. However, if you don't have breadcrumbs, but you have a box of croutons in your pantry, simply crush the croutons and bread the pork chops with them. Croutons are essentially large bread crumbs so you will wind up with nearly the same results.

Instructions

1. Pour the milk into a mixing bowl and season with salt, pepper, and other spices based on your preference.

2. Add the pork chops to the seasoned milk and leave them to soak for 30 minutes.

3. Preheat the oven to 400 degrees F.

4. Pour the crushed croutons into another mixing bowl.

5. Remove the pork chops one at a time from the milk and dredge in the croutons. Turn the pork chops over several times in the croutons to coat well.

6. Place the breaded croutons on a greased baking sheet and spray them lightly with olive oil on both sides.

7. Bake the pork chops for 20 minutes, flipping them over halfway through, until the crouton crust is golden brown.

Tags: pork chops, pork chops, bread pork, bread pork chops, mixing bowl

The Best Herbs To Use In Beef Vegetable Soup

Beef vegetable soup can be enhanced with a variety of herbs.

Using herbs in beef vegetable soup can boost the flavor without adding unnecessary sodium. Choose different herbs to create a soup with different character. Herbs like basil, oregano and rosemary add an Italian spin to the soup, while bay leaf or thyme give beef vegetable soup a hearty, traditional flavor.

Rosemary

You can find rosemary either fresh, dried or ground. It works well when paired with garlic and added to vegetable beef soup. Rosemary has a piney flavor, so start by using a small amount, such as 1 tsp., and add more if you like the flavor. Whenever possible, choose fresh rosemary over dried because the flavor is superior. You can either chop it and add it to the soup, or put a whole sprig in to simmer and remove it before serving.

Basil and Oregano

Basil and oregano are often paired together in Italian dishes, and they also complement each other well in a beef vegetable soup. Fresh basil has a much better flavor than dried, so use it whenever possible. Oregano has good flavor whether you use fresh or dried; however, add it to the soup near the end of cooking because the flavor diminishes with heat.

Bay Leaf

Bay leaves are from the bay laurel tree that grows in the Mediterranean. They are commonly used in traditional, hearty dishes, such as stews, sauces and soups. The leaves themselves are hard and bitter, but they impart a pungent taste when they are simmered. Remove the bay leaf before serving, since it is not edible.

Thyme

Thyme adds a subtle, slightly minty flavor to beef vegetable soup. Like oregano, it can be used either fresh or dried, and should be added toward the end of cooking so its delicate flavor isn't overwhelmed by the heat. To add another dimension to the soup, try one of the many varieties of thyme with different flavors, such as lemon or lavender.

Tags: vegetable soup, beef vegetable, fresh dried, because flavor, beef vegetable soup, before serving, either fresh

Make Easy Delicious Coleslaw Dressing With 4 Items

Adding green onions to your coleslaw dressing gives it an extra kick.

Coleslaw comes from the Dutch word "koolsla" meaning cabbage salad. Coleslaw is a salad that is made of raw shredded cabbage; it usually has one or two other vegetables and sometimes fruit added. It is often eaten with a mayonnaise or vinaigrette dressing. Using only four ingredients -- mayonnaise, sugar, vinegar and green onions -- you can make an easy and delicious coleslaw dressing.

Instructions

1. Scoop the mayonnaise from the measuring cup into your medium sized bowl with your spoon. Pour 1/4 cup of sugar making a small hill on top of the mayonnaise. Press the back of the spoon into the sugar to make an indentation; do not mix the sugar and mayonnaise together.

2. Add 2 tbsp. of vinegar into the middle of the sugar hill on top of the mayonnaise. Wait a few seconds for the vinegar to begin dissolving the sugar then mix the three ingredients together with your spoon. Taste the mixture and add more mayonnaise, sugar or vinegar to taste.

3. Place two leaves of green onion on the chopping board. Chop the green onion leaves into 1/4 inch pieces with a sharp knife. Add the chopped green onion to the mixture in the bowl. Mix the four ingredients together to make a smooth dressing.

Tags: green onion, coleslaw dressing, four ingredients, green onions, hill mayonnaise, ingredients together

Cook Liver For A Baby

Liver is a great source of iron for babies.

Most breastfed babies do not need any extra iron before six months, all the iron they need is contained in breast milk. By six months, most babies need more iron than breast milk provides, and it is important to introduce foods that contain that needed iron. Liver is a wonderful food for a baby, as it contains the iron your baby needs and is easy to cook and blend. Cook your own liver for your baby to save money and for a more healthy meal.

Instructions

Plain Liver

1. Steam liver in a small amount of water for 10 minutes or until thoroughly cooked. Cut in half to see if it is done.

2. Blend liver with the water it was cooked in until you reach a consistency your baby is used to eating. Replace the broth with breast milk or formula for a more familiar flavor for your baby.

3. Mix with your choice of vegetable puree or serve plain.

Liver Mix

4. Cut the liver in 1/2 inch squares.

5. Saute the liver and onions in unsalted butter until thoroughly cooked, about three minutes.

6. Blend the onions and liver with breast milk or formula until desired consistency.

7. Mix the liver and onion puree with the apple and carrot puree.

Liver and Potatoes

8. Cover the liver with water and boil for 10 minutes.

9. Blend the liver or puree in a food processor. Use the liver broth, breast milk or formula if needed for a more-watery consistency.

10. Boil the beans or potato until soft, about 10 minutes.

11. Puree the beans and potato together. Mix with the liver puree.

Tags: breast milk, your baby, breast milk formula, liver with, milk formula, babies need

The Rainbow Diet Nutrition Ideas

The focus of the Rainbow Diet is not so much weight loss but the promotion of overall good health.

"The Rainbow Diet" was founded by Dr. Eric Braverman and his wife Dasha. It is based on the premise of incorporating all the colors of the rainbow into the healthy foods that make up the diet, and shunning "white junk" foods, which are usually loaded with refined sugar and carbohydrates. The focus of this diet is not so much weight loss but the promotion of overall good health with a holistic slant, though weight loss can certainly be a result.

Colors of the Rainbow

Foods that are blue, purple and red are known to contain antioxidants that are believed to help protect against cancer and damage to tendons, cartilage, ligaments and blood vessels. Some of these foods include fruits and vegetables such as cherries, purple grapes, blackberries, blueberries and purple cabbage. Lycopene found in tomatoes and watermelon is known to be a defense against prostate cancer and heart disease. Omega-3 fatty acids, which are believed to promote brain health, immune functions, and protection against cancer and heart disease, can be found in red snapper meat. Red meat contains amino acids. Chile pepper and paprika may help with appetite reduction.

Orange and yellow foods typically contain carotenoids, which contain more antioxidants and help defend against cancer, as well as helping the body produce more white blood cells and boost immunity. Vitamin A and beta carotene found in carrots can help protect skin health. The spice turmeric is often used as a heart tonic, digestive aid, and for the healing of wounds, and is also believed to help protect against Alzheimer's disease. Yellow citrus foods such as oranges and lemons are an excellent source of vitamin C and the antioxidant selenium, which is known to help reduce cancer risk.

Finally, the greens contain chlorophyll, which is a detoxification agent known to help protect against cancer. Leafy green vegetables such as lettuce, spinach, and broccoli contain high levels of carotenoids, iron, and vitamin B-12. Green grapes contain phytochemicals that help defend against cancer, heart disease, nerve disease, Alzheimer's, and viral infection. Kiwis are believed to help in the reduction of clotting in the blood and reducing fat in the blood that blocks arteries. Dill, basil, and tarragon are spices believed to help prevent cancer, reduce intestinal gas, and promote the production of estrogen.

Products

The Bravermans have written a number of books about the Rainbow Diet and other nutrition-related topics. They also have a line of supplements that can be ordered from their online store, www.TotalHealthNutrients.com, and they also operate a full-service holistic health clinic in New York City.

Tags: against cancer, believed help, help protect, Rainbow Diet, cancer heart, cancer heart disease, heart disease

Clean Anything

Clean Anything

Cleanliness is said to be one of the top rungs on the ladder going to heaven. Even if you are unsure clean or what do first when it comes to house cleaning, there is a trick to being a good housekeeper. You don't have to be a household tips queen like Heloise to learn to clean anything and have a clean house.

Instructions

1. Remove most stains as quickly as possible to avoid ruining fabric. Some stains need to be broken down with kerosene or other materials first.

2. Check a stain removal guide for advice on cleaning stains and what to use to remove different kinds of stains.

3. Whittle down the arsenal of cleaning supplies. You can clean most anything and everything with fewer products by using a multi-surface cleaner, such as one made for glass and metal.

4. Use environment-friendlier products. You can get just as good, if not better, cleaning results by cleaning the old-fashioned way. Most things around the house can be cleaned using common household staples.

5. Clean almost anything with baking soda: brush your teeth, remove tea and coffee stains from inside cups and freshen laundry. Baking soda is the perfect house cleaning necessity since it is cheap and easy to use.

6. Keep staples on hand for easy house cleaning in a pinch: vinegar, baking soda, salt and Coca-Cola. (People claim that a can of Coke is a great toilet cleaner in a pinch.)

7. Stock up on nuts. Besides being good to eat, nutmeats such as walnuts and pecans can be used to hide scratches on a table or other wood furniture. Rub the nutmeat into the scratch and buff with a clean cloth.

Tags: house cleaning, baking soda, being good, Clean Anything

The Danger Of Storing Hard Cider In Mason Jars

Homemade hard cider can be stored in Mason jars as long as you take a few precautions.

Hard cider is apple cider that has been fermented to produce an alcoholic beverage. It can be purchased at some retail stores as cider or beer, though many people choose to make it at home. Mason jars are a popular way to store homemade hard cider, but some precautions need to be taken; There are a few risks to storing hard cider in Mason jars.

Contaminated Jars

Throughout the process of making hard cider, cleanliness is very important. Everything must be sanitized properly to prevent bacteria and other germs from entering the process and contaminating the cider. Before pouring cider into the Mason jars, you must thoroughly clean them and let them dry completely. Failure to do so could contaminate the cider, which means it could change color, flavor or even make you sick.

Improper Storage

Mason jars have been used for food canning and storage for more than 150 years. People are used to preserving items in them and then being able to store them in a pantry. However, with hard cider, you must store it in the refrigerator. Leaving hard cider out in the pantry or on a shelf like a jar of preserved tomatoes can cause it to spoil quickly, even if it doesn't look spoiled. Drinking it can give you food poisoning and make you very ill.

Broken Glass

Hard cider will keep for about a week inside the refrigerator once it has been stored in a Mason jar. After a week, you must freeze the cider to make sure it doesn't go bad. Liquids that are frozen expand, which in this case can cause the glass Mason jars to crack. Some sources warn strongly against freezing Mason jars; others say it's safe if space is left in the jar for the freezing liquid to expand.

Avoiding the Dangers

To avoid the dangers that come with storing hard cider in Mason jars, make sure you sanitize all of your equipment and jars. Wash and dry with hot, soapy water then sanitize in a mixture of 1 tablespoon bleach per gallon of hot water. Soak for at least 1 minute. When pouring the cider into the Mason jars, be sure to leave at least a half-inch of space at the top to allow for expansion should you have to freeze the jars. Check the jars after freezing and discard any, including their contents, if they have cracks.

Tags: Mason jars, hard cider, hard cider, cider into, cider into Mason, cider Mason jars

Prepare Fresh Clams For Frying

A common favorite in New England, clams have become a common seafood item in many areas of the country. Inside their shell, clams are apt for baking, steaming, and grilling. Shucked from their shell, clams are often either eaten raw or fried. With some patience and some passion for seafood, you can easily prepare fresh clams for frying in your own home.

Instructions

1. Remove any dead clams from your supply. Dead clams have a tendency to quickly propagate dangerous bacteria. Although largely a concern for those who prefer to eat them raw, dead clams should be avoided in general. Tap clams against a hard surface to elicit a closing response if it is open. If the clam is closed, try to force the clam open with a clam knife to see if it resists opening. Clams that do not respond should be discarded.

2. Rinse your clams in cool saltwater to remove grit and sand. Real seawater works best and should be used if possible. Allow the clams to soak in a bucket of cool water, which should be changed periodically and repeated. After soaking, rinse them with cool water, place in a medium-to-large sized bowl and cover with a wet cloth. Clams should keep in this manner for up to three days.

3. Boil a large pot of water. Immediately prior to shucking, clams should be boiled for no more than 30 seconds. Drain the hot water as quickly as possible after the 30 seconds. Once drained, fill the pot with cold or ice water. This process does not cook them, but loosens them up for easier opening.

4. Place a small towel over your palm to protect you hand while shucking. Set the clam in the palm of your hand with the opening facing toward you. Carefully insert the blade of the clam knife into the open space between shells and twist the blade, forcing the shells apart. Run the blade along the top shell, severing the clam from the inside, repeating for the bottom shell.

5. Rinse the now shucked clams with cold water. Larger clams can be cut into smaller pieces for easier frying. In a small bowl, combine a cup of your favorite beer, flour (wheat or corn), salt, pepper and other spice of your choice. Mix thoroughly for a simple and tasty batter. Batter each clam piece before frying.

Tags: clam knife, clams have, cold water, cool water, dead clams, shell clams, their shell

Diabetic Cooking For 2

Diabetic cooking involves the ratio of carbs to protein in each dish and course. By including items that are low in carbohydrates, a meal can be prepared for two that is both healthy and delicious. By preparing smaller portions, you can readily make excellent meals regardless of whether both parties are diabetic or not.

Vegetables

Many vegetables will work well for a diabetic diet, but some have higher carbs and should be noted. Broccoli and squash are two low-carb vegetables that make fine choices for diabetic cooking. Roughly 8 oz. of each vegetable should be ample when cooking for two people.

To prepare the vegetables, steaming is usually the best method to keep the nutrients intact. You also want to not add too much butter or salt, as diabetics are prone to high blood pressure and some type 2 diabetics retain weight, so low-fat dishes are also recommended. Two vegetables and an entree is a good option for a meal for two.

Meats

Meat is a nutritious food for a diabetic diet, as it will provide ample protein without raising blood sugar. On a diabetic diet, you are to eat portions of meat ranging in size from 4 to 6 oz., or roughly the size of your fist. Therefore, for a meal for two, you can use about 12 oz. of the meat of your choice. Some of the better choices are chicken and fish, but steak and turkey are also acceptable options.

You want to grill the meat if possible and prepare it with minimal salt or butter to help lower fat intake as well as salt. Diabetic cooking is a process that helps you maintain your blood sugar levels as well as attempt to either not gain weight or continue to lose weight.

Baked Goods

Although diabetics must watch their sugar intake, there are recipes for sweet foods that use artificial sweeteners. You can bake an apple pie for your dessert that uses Splenda in place of sugar. There are also cookie recipes that use aspartame, also known as Equal, for sweetening. You can also bake using apple juice and other substitutes to make desserts that will not spike blood sugar levels.

Tags: blood sugar, diabetic diet, blood sugar levels, sugar levels

Spices Used In Curries

Indian cooking is never complete without curries and spices. There are certain spices that form an integral part of all curries regardless of their origin or taste.

Turmeric and Chili

These spices are used in almost all Indian curries. Turmeric spice is actually a root, which is ground and the sprinkled into the curries while cooking and which provides that distinctive golden color. Red chili is dried and ground into a fine powder to be added to curries as well as many other dishes.

Garlic

Ground or sliced garlic adds its pungent flavor to most Indian curries. Dried garlic is often an ingredient in commercial mixtures of curry spices, including garam masala (see below).

Fenugreek

Known as "methi" in India, fenugreek seeds are yellow and flat. A small amount of this bitter spice adds a distinctive flavor to most curries.

Curry Powder

Most Indians make their own curry powder. Curry powders vary depending on the kind of cuisine involved (North Indian, South Indian, Mughlai, etc). The most basic curry powder involves grinding a combination of coriander seeds, cumin seeds, turmeric powder and black pepper. It is then stored in a glass bottle.

Garam Masala

Garam masala is a combination of many Indian spices that could go into a curry, such as ground coriander seeds, cloves, cardamom, bay leaves and peppercorns.

Asafoetida powder

This is another Indian spice, crucial to vegetarian dishes, which is made from a relative of the fennel plant. It has a pungent, almost off-putting smell that mellows while cooking and gives an onion-like flavor.

Tags: coriander seeds, curry powder, flavor most, Indian curries, spices that, while cooking

Make A Bunless Burger

This is one example of a delicious and hearty bunless burger.

As low carb diets continue to work for people around the world, successful dieters are finding new ways to live without bread and bread-based products. One way to cut down on your bread consumption is to eliminate bread from classics like sandwiches and hamburgers. This way, you can continue to enjoy the grilled flavor and picnic atmosphere that accompanies a tasty burger without paying the penalty for eating one of those high carb buns. Here's make a bunless burger.

Instructions

1. Prepare the hamburger patty as you always do. You can season it and cook it to the temperature that you prefer.

2. Lay one large lettuce leaf flat on a plate. If you cannot get the lettuce leaf to lie completely flat that is fine as long as there is enough room on it to stack your sandwich ingredients.

3. Stack one tomato slice and one slice of cheese on top of the lettuce. These will help your burger stay stable while you are eating it.

4. Place the hamburger patty on top of the cheese. It will probably begin to melt the cheese right away, so make sure that you hurry to build the rest of the burger and eat it while it's hot.

5. Add ketchup, pickles and mustard. If you like a lot of condiments, you may need to spread them around with a knife so that they do not squirt when you bite into your burger.

6. Stack another cheese slice, a second slice of tomato and the final lettuce leaf on top of the burger. At this point, the edges of the top lettuce leaf should be drooping over the rest of the burger.

7. Fold the edges of the lettuce leaves over each other and enjoy! The lettuce will keep all the other ingredients contained and in order while you eat your delicious bunless burger.

Tags: lettuce leaf, bunless burger, edges lettuce, hamburger patty, rest burger, your burger

Substitutes For Bean Sprouts

Bean sprouts add crunch to cooked and raw dishes.

Bean sprouts usually refer to mung bean sprouts, but other legumes can also be sprouted. The sprouts are tiny, crunchy shoots of the beans used to add crunch to salads and stir fry dishes. Mung bean sprouts have a naturally nutty flavor. Few other foods match the crunchy texture and delicate flavor of mung beans, but substitutions can be used depending on the recipe you prepare.

Soybean Sprouts

Sprouted soybeans can stand in for bean sprouts. These have a stronger bean flavor than mild mung bean sprouts. Use soybean sprouts in stir fries and other cooked dishes. Opt for young soybean sprouts with the tails just emerging from the bean. Long-tailed soybean sprouts taste bitter and can overwhelm the dish.

Snow Peas

Snow peas are entirely edible pea pods with small flat seeds inside the pod. Thinly slice snow peas into lengthwise strips and add them to any recipe requiring cooking bean sprouts. The shape and texture will be similar to bean sprouts, but the snow peas have an herbal flavor. Shredded carrots can also substitute for are bean sprouts, sharing the same shape but not the taste. Shredded carrots add a sweet flavor when used cooked or raw.

Greens

Bok choi, napa cabbage or green cabbage, thinly sliced can also stand in for the crunch of bean sprouts. Substitute for raw bean sprouts with an equal amount of julienne cut bok choi, napa cabbage or green cabbage to the recipe. The greens cook down to half their initial volume, just as bean sprouts do. Look for bok choi and napa cabbage at Asian markets or in the produce section of large supermarkets.

Enoki

Enoki mushrooms are similar to bean sprouts in size and color. The caps of these thin mushrooms resemble bean sprouts and the mushroom stems resemble bean sprout tails. Look for enoki mushrooms fresh in the produce section with other mushrooms. Enoki mushrooms do not stand up well to cooking, but they will readily substitute for bean sprouts for a crispy texture in raw salads and sandwiches. These mushrooms have an initially mild flavor with a peppery finish.

Mung Beans

You can sprout your own mung beans. This process takes four to five days, but the sprouts will remain fresh in the refrigerator for up to two days if wrapped in newspaper or paper towels. Soak mung beans overnight in water. Drain the soaked beans and spread them out on a damp towel. Cover the beans with a damp paper towel and leave then in a warm, dark place. Check the beans daily for three to four days, changing the damp paper towel each time.The mung bean sprouts are ready when you see tails sprouting from the beans. This same process can also be done with other fresh beans.

Tags: bean sprouts, bean sprouts, choi napa, choi napa cabbage, mung bean, napa cabbage

Cook A Meatloaf In A Roasting Pan

Meatloaf is a classic dish made from ground meat shaped into an oblong loaf. Meatloaf can be dry and tough if it is not prepared correctly. To have a moist meatloaf, form the meat into a loaf shape using your hands rather than a loaf pan, then cook it in a roasting pan. A roasting pan allows the meatloaf to have more room and not be as tightly compacted as inside of a loaf pan. This extra room will incorporate more air, resulting in a juicier and more flavorful meatloaf.

Instructions

1. Spread 2 tbsp. butter evenly across the bottom of your roasting pan or spray the pan evenly with nonstick cooking spray. Set your oven to 350 degrees Fahrenheit to preheat.

2. Place 1 lb. of ground meat, two eggs, 1/2 cup milk or heavy cream, 3/4 cup dried breadcrumbs and your preferred amount of salt and pepper into a large mixing bowl. Grab the mixture with your hands and lightly work all the ingredients together evenly.

3. Transfer the meat mixture to a baking sheet or other flat work surface. Mold the meat into a oblong rectangular shape (approximately 10 inches by 5 inches) with your hands and move it into your roasting pan.

4. Add 2 cups of beef broth directly on top of your meatloaf so it coats the meat and the excess trickles down into the bottom of the roasting pan. Place the roasting pan into your preheated oven and heat it for about one hour or until the top of the meatloaf is golden brown.

5. Insert an instant-read thermometer into the center of the meatloaf. Ensure the thermometer registers at least 160 degrees Fahrenheit before slicing and serving.

Tags: your hands, degrees Fahrenheit, ground meat, into oblong, into your

Cook Rocky Mountain Oysters

If you have ever tried Rocky Mountain Oysters, you are braver than most! But, many really enjoy this delicacy. To fully enjoy the experience you should cook your own Rocky Mountain Oysters.

Instructions

Preparation

1. Cut the muscle off two pounds of bull testicles with a very sharp knife and remove the skin.

2. Mix 1/2 cup sugar and 3/4 cup kosher salt and dissolve the mixture in eight cups of water. Add the rocky mountain oysters. Make sure there is enough water to cover the oysters completely.

3. Cover your container and let set for one hour. Drain the water, then use cold water to rinse the oysters.

4. Rinse the bowl thoroughly. Put the oysters back into the bowl and fill with enough milk to completely cover them again. Cover your container again and let set for another hour on the counter.

5. Drain and rinse the oysters very well under cool water. Drawing out the blood is very important and the previous steps do just that. The milk assists in making the oysters less salty.

Cook

6. Place rocky mountain oysters in a large pot to be cooked. Add enough water to completely cover the oysters and one heaping teaspoon of white vinegar.

7. Boil, reducing heat immediately after boil starts and simmer for six minutes.

Bring to a boil, reducing the heat quickly after boil starts. Cook on low heat, simmering, for six minutes.

8. Drain the water and vinegar and drop the cooked rocky mountain oysters in a big bowl of ice-cold water. Let cool completely.

9. Cut oysters in 1/3-inch ovals. Dust each oval with salt and pepper to taste on each side.

10. Pour one cup of milk into a shallow bowl. In two separate shallow bowls mix in hot sauce to taste and one cup of dry red wine in one and in the other mix 1/4 cup of cornmeal, one cup all-purpose flour and garlic powder to taste.

11. Quickly, roll each of the oysters slices in the flour mixture, then milk, then flour again, then plunge into red wine mixture. For a thicker crust, repeat, if desired.

12. Use hot peanut oil to fry the oysters until golden brown. Be very cautious as you do not want to overcook the oysters as this will make them tougher. Serve hot.

Tags: after boil, after boil starts, boil starts, completely cover, cover oysters, Cover your, Cover your container

Cook A Gizzard

A gizzard is an adapted part of a stomach that grinds up food with the aid of "gizzard rocks." Poultry gizzards are a popular food all over the world. Grilled gizzards are sold in the streets through Asia and stewed gizzards are snack food in Portugal. In the southern U.S., gizzards are typically fried or boiled. Try your hand at preparing gizzards.

Instructions

Preparation

1. Remove the gizzards from the container and rinse well. Discard any chicken hearts or livers.

2. Trim excess fat and gristle from the gizzards. Use kitchen shears or a very sharp knife.

3. Rinse the gizzards again under cold running water. Set them aside in a colander to drain.

Fried Gizzards

4. Parboil the gizzards. Place them in a pan and cover with cold water. Bring to a rolling boil. Continue to boil for 15 minutes.

5. Combine the flour and seasoned salt in a plastic or brown paper bag. Shake well to combine.

6. Remove the gizzards from the heat and pour into a colander in the sink. Allow them to cool.

7. Preheat the vegetable oil in a large, deep frying pan. A cast iron skillet is best over medium heat.

8. When the gizzards are cool enough to handle, place them in the bag with the flour mixture. Shake a few times to coat the gizzards well.

9. Turn up the heat on the skillet. Add the coated gizzards and fry on both sides until brown, then reduce the heat to medium. Cover the frying pan and let the gizzards cook for 10 to 12 more minutes.

10. Remove the gizzards from the pan and drain on paper towels. Serve hot with honey mustard or barbecue dipping sauce.

Boiled Gizzards

11. Cover the gizzards with cold water in a large pan. Bring to a boil, then simmer for 90 minutes. Put a lid on the pot, but set it on about half-way. When the gizzards are cooked and have cooled, thinly slice them.

12. Saute the chopped onion, garlic and parsley. Add a few tablespoons of the oil. Cover and simmer for about 10 minutes.

13. Add the sliced gizzards, 1/2 cup of water, the rest of the oil and the red wine vinegar. Cover and simmer for another 10 minutes.

14. Serve hot over noodles or rice.

Tags: gizzards from, Remove gizzards, Remove gizzards from, cold water, Cover simmer

Cook A Cactus Leaf

Cactus leaves are considered a delicacy in Mexican cuisine.

The leaf or pad of a prickly-pear cactus has long been a delicacy in Mexico, where it is commonly known as nopales or nopalitos. Its popularity has spread into Texas and beyond as an appetizer or side dish. A good way to cook the cactus leaf is to grill it over hot coals and serve with chicken or steak fajitas, where its tart flavor serves as a complement to the meat, chiles and onions.

Instructions

1. Use the vegetable peeler to remove all the "eyes" where the spines grow out of the pad. Wear gloves to protect your hands from the spines.

2. Use the knife to trim the edges of the pad. Also cut off the ends where the stem enters the pad, and remove any dry or bruised areas. The remaining flesh should be firm.

3. Hold the pad under running water, and scrub with the vegetable scrubber to remove the sticky sap and any remaining spines.

4. Cut the pad into bite-sized pieces. Place the pieces on a hot grill, and brush with olive oil.

5. Cook for 10 to 12 minutes per side, brushing occasionally with olive oil.

Tags: olive Cook, with olive, with olive Cook

Hotels Near Chesapeake Bay Beach Club

If you return late to your room, consider ordering room service.

The Chesapeake Bay Beach Club is a premier venue for weddings and corporate events. The waterfront location gives the beach club incredible views of the Chesapeake Bay. Whether you're in town for business or pleasure, there are plenty of hotels within a five-mile radius of the Chesapeake Bay Beach Club for you to consider spending your stay in.

Kent Manor Inn

The Kent Manor Inn is a three-and-a-half-star hotel located less than a mile away from the Chesapeake Bay Beach Club. Due to its proximity to the bay, this hotel shares a similar fantastic view of the waterfront. The Kent Manor is nestled on 220 acres of wooded land and has 24 bedrooms on its premises. In addition to the beach club, the Premium Outlets shopping center is nearby.

Holiday Inn Express Annapolis

The Holiday Inn Express Annapolis is a two-and-a-half-star hotel that is five miles away from the Chesapeake Bay Beach Club. Located in Kent Narrows, the hotel is also close to the Prime Outlets shopping center. If you're looking for dining options, consider eating at Harris Crab House or grabbing a drink at the Jetty Dock Bar. Both establishments are within walking distance, allowing you to save gas. All rooms come with free Internet, and there's complimentary breakfast to help you get your day started on the right foot.

Hilton Garden Inn Kent Island

The Hilton Garden Inn is a three-star hotel that is also five miles away from the beach club. Single and double guest rooms are available. An on-site fitness room and a pool are also available for guests who are looking to remain active during their stay. There is also a hotel convenience store, which is helpful for those who may have left toiletries at home. The Great American Grill serves a warm breakfast until 10 a.m. on weekdays and until noon on weekends.

Tags: Chesapeake Beach, Chesapeake Beach Club, away from, Beach Club, beach club, Kent Manor, away from Chesapeake

Why Won'T My Avocado Tree Fruit

Not all avocado trees produce fruit. The seeds must be prepared pefore propogation and the tree must be allowed to mature. A tree that has produced fruit in the past may stop producing if there is a problem in it's environment.

Age of Tree

Avocado trees do not produce fruit for many years. Some take anywhere from 10 to 15 years to fruit. Different varieties will mature at different rates.

Grafting

Avocados that are grown inside from seeds are often not grafted. Grafting is attaching a part of another plant to the seeding. This helps in producing a healthy tree that is more likely to produce fruit.

Soil

Avocado trees prefer to live in well drained soil. They do not survive well in areas that experience flooding. Salt content is also important. The trees cannot thrive in soil with high salinity.

Climate

Cold conditions are dangerous to avocado trees. They prefer warm environments. Frost and hard freezing can damage or even kill the tree. Unhealthy trees will not produce fruit.

Fertilizer

Lack of fertilizer may also affect fruiting. Fertilizer should be applied monthly during the growing season, February through September.

Tags: produce fruit, Avocado trees, tree that, trees produce, trees produce fruit

Thai Restaurants In Larkspur Landing California

Thai Restaurants in Larkspur Landing, California

Larkspur Landing is a Golden Gate ferry terminal located in Larkspur, California. The terminal provides service to area residents and travelers between San Francisco and Larkspur. Various restaurants, shopping centers and hotels exist near the Larkspur Landing terminal. You can find various nearby restaurants serving Thai food, the traditional cuisine of Thailand in Asia. Major ingredients in Thai food include seafood, herbs and spices.

Thai Smile

Find Thai Smile in San Rafael, about three miles from Larkspur Landing, California. The restaurant serves lunch from Monday to Saturday as well as dinner daily. Thai Smile offers traditional Thai desserts like fried bananas with honey or ice cream, mango with sweet sticky rice and coconut ice cream. The dinner menu features various items from wok dishes to salads, noodles and fried rice dishes. The house favorites section of the menu provides options like hot pepper lamb, curry noodle soup and Thai Smile roasted beef. Area attractions near the restaurant include Christopher B Smith Rafael Film Center, Sheldon Donig Warehouse Museum and Gerstle Park.

Tha Siam

Tha Siam Thai Restaurant is located in Larkspur Landing, California. The restaurant serves lunch and dinner daily. Tha Siam also offers catering for your next group party or event. The menu provides the traditional Thai name of each dish as well as a short explanation of the dish ingredients. The menu also feature various Thai beverages such as hot ginger drink and zato, a sweet rice wine. The dinner menu features Woonsen, a bean noodle soup, Kang mango red curry and a seafood combo. Area attractions near the restaurant include Cinemark Larkspur Landing, Country Club Bowl and Niven Park.

Royal Thai

Find Royal Thai approximately three miles from Larkspur Landing in San Rafael, California. Royal Thai is the proud recipient of multiple awards including best Thai restaurant from three publications and culinary excellence from the American Tasting Institute. The location serves lunch from Monday through Friday and dinner seven days a week. Catering, dine-in and take are available as well as gift certificates. The dinner menu features a section with chef's suggestions as well as customer favorites. Menu items include wonton soup, salad talay, or seafood salad and yellow curry lamb. Area attractions near the Royal Thai include Mill Valley Film Festival, Marin History Museum and Starbase Arcade.

Tub-Tim

Tub-Tim is located in Corte Madera, California, approximately three miles from Larkspur Landing. The restaurant serves lunch from Monday to Friday at 11:30 a.m. until 2:30 p.m. Tub-Tim also serves dinner daily from 5 p.m. until 9:30 p.m. The menu features traditional Thai dishes as well as a few traditional beverages like Singha beer and Thai iced tea or coffee. The dinner menu offers such items as satay, pumpkin chicken curry and prawns salad. Area attractions near Tub-Tim include Town Park, Pacific Theaters of North California and Muir Woods National Monument.

Tags: Larkspur Landing, Area attractions, Area attractions near, attractions near, dinner menu, Landing California

Coat A Thanksgiving Turkey With Sage Butter

Before roasting your next turkey, try coating it with a creamy sage-butter rub. Coat the outside of the turkey with the sage-butter rub, producing a golden browned, crisp exterior. Stuffing the remaining sage-butter mixture under the turkey's skin not only flavors the meat but also helps keep it moist during roasting.

Instructions

1. Place the butter in a medium-size mixing bowl. Use a rubber spatula to cream the butter for about one minute. Add the sage, thyme or marjoram, parsley, salt and black pepper to the bowl. Blend well.

2. Take an 8-inch square piece of plastic wrap and lay it out on the work surface. Use the spatula to scrape the butter into the center of the plastic wrap.

3. Fold all four ends of the plastic wrap in toward the center and twist to seal. Roll the sealed butter into a 5-inch cylinder. Refrigerate until firm.

4. Remove the turkey's neck and giblets. Wash the turkey inside and out with cold running water. Use paper towels to dry the bird's cavity and its entire outside surface. Season the bird's cavity with salt and pepper.

5. Slice the seasoned butter into about 20 pieces. Set six pieces aside to soften slightly.

6. Lift about three inches of the skin covering the turkey's breast on both sides. Insert four pieces of the butter in each cavity. Push the skin back down over the butter.

7. Use a small piece of waxed paper to smear the softened butter pieces over the legs, thighs, breast and underside of the turkey. Then roast the turkey as usual.

Tags: butter into, plastic wrap, bird cavity

Store Wine Barrels

Wine barrels require careful storage

As you might expect, the best way to store a wine barrel is to fill it with wine. The particular chemistry of wine prevents mold and bacteria from forming on the wood. If you wish to store only the barrels, however, a few simple steps can keep your barrels from spoiling and allow you to use them again to store and age wine. Every wine enthusiast knows that the taste of oak-aged wine is unparalleled, but preserving that taste requires that you tend to both the wine and the barrel itself when it is not in use.

Instructions

1. Rinse the barrel multiple times with hot water followed by cold water. This process is not only intended to clean the barrels, but also to insert some moisture into the oak.

2. Drain the barrel completely and dry the wood. Make sure there are no pools of water left in the barrel, as these will interfere with the rest of the process.

3. Burn a sulfur stick or pastille in the barrel. Light the stick, place it in a non-flammable container and lower it into the barrel. Quickly proceed to the next step.

The oak in wine barrels is actually preserved by the sulfur dioxide dissolved in wine. When your barrels are stored empty, you need to recreate those conditions in order to protect the wood from bacteria and mold. You will need about 5 grams of sulfur (1/3 of a standard sulfur stick) for every 60 gallon barrel. Cut the amount in half for a 30 gallon barrel.

4. Close and seal the barrel. Make sure your sulfur stick is safely suspended inside the barrel and will not burn the wood before closing the barrel. If you are concerned about fire damage, use a sulfur burner with a bung to safely distribute the smoke.

5. Repeat the process every six weeks to replenish the sulfur in the barrels. You should detect a light sulfur smell around the barrels at all times during storage.

Tags: sulfur stick, gallon barrel, Make sure, store wine, that taste

Make Apple Cabbage Soup

In the fall, the stores are inundated with apples. Why not put them to good use to make a nice, healthy soup for a chilly fall night? This Apple and Cabbage Soup is a very tasty soup, and is also quite healthy and filling. So fill your bowls and enjoy.

Instructions

1. Place stock pot on stove over medium heat. Add oil. Chop onion into small pieces. Add to oil and cook for about five minutes, stirring frequently. Cut carrots into small pieces, also add to oil, and cook an additional five minutes.

2. Add vegetable stock, apple cider, water, brown sugar and cinnamon sticks and turn heat up to medium high. Meanwhile peel and chop apples into pieces small enough to fit on a spoon.

3. Once liquid comes to boil, add apples. Sprinkle liquid with nutmeg and pepper and stir. Chop cabbage into small pieces, and add that to liquid. Bring liquid back to boil once again.

4. Once liquid boils, lower to a simmer. Simmer for 15 to 20 minutes, or until apples are tender. Spoon out into bowls and serve.

Tags: into small, into small pieces, small pieces, Apple Cabbage, Apple Cabbage Soup

Make Poi

Peel, pound and partake of the taste of home.

Instructions

1. Buy taro from an Asian grocery store - any kind will do. Sometimes taro is called dasheen.

2. Scrub the taro corm with a stiff kitchen brush, under running water.

3. Peel the taro and cut it into 2-by-2-inch pieces. Put it into a big pot and add water to cover.

4. Bring the water to a simmer and cook until you can pierce the taro with a fork, similar to potatoes boiled for mashing.

5. Drain the water and let the taro cool to room temperature.

6. Put it into a food processor with a little water (about a tablespoon) and process until smooth. Now you have poi, but continue on.

7. Add more water for thin "three-finger poi," whatever consistency you like.

8. Add just enough water to make a thick poi, the consistency of pudding. This "one-finger poi" is preferred in Hawaii.

9. Put the poi in a bowl that has been rinsed with water (so the poi doesn't stick). Gently cover the top of the poi with cool water. Let it sit on the counter, covered with a clean lint-free towel, for three days. This step will make the poi a little sour - also preferred in Hawaii.

Tags: preferred Hawaii

Color Fondant

Making a cake with fondant icing will make the cake cleaner and more defined than using spreadable icing. Fondant can be easily found in white and even a few colors at some stores. If you want a color that you can not find, you can color fondant yourself by following a few simple steps.

Instructions

1. Put as much fondant as you will need on the wax paper. You may put a little extra because since you are tinting the fondant without measuring anything, it will be hard to match the exact color if you end up needing more fondant.

2. Use gloves on your hands so they don't become stained by the coloring. You can use latex gloves or latex-free rubber gloves found at most stores.

3. Dip a toothpick into the icing coloring and wipe the toothpick onto the fondant. Wipe the toothpick on a different area each time, spreading the color around.

4. Knead the fondant until the color is well blended. You want the color to be evenly spread with no streaks or darker areas.

5. Apply more color with a new toothpick if the color is not dark enough. Wait until the color is completely blended before adding more color.

6. Apply the fondant to a cake or seal it in an airtight container. The color will darken slightly after a few hours.

Tags: more color, until color, want color

Collect Recipes

Every good cook has a great recipe from her mother or grandmother that has remained a family favorite for decades. There are as many ways of collecting recipes as there are people collecting them. Our high-tech world has created a few new ways, too. Use these steps to learn some of the most common and efficient ways to collect recipes and turn it into a family affair.

Instructions

1. Explore the different ways of collecting and organizing recipes. They range from the classic recipe box with dividers to high-tech solutions such as a virtual recipe box that requires no paper mess or counter space.

2. Visit a site, like Fundcraft Publishing, that offers kits to create your own family or community cookbooks. For a price, they provide you a kit and instructions for collecting and typesetting the recipes. They then print and bind the number of books you want.

3. Consider that most sites that offer recipes also offer virtual recipe boxes where you can "clip" and save recipes to try anytime. Check out Food Network and All Recipes for these features.

4. Dig out all of the recipes you have collected thus far and decide organize them. You can organize them by meals, such as Appetizers or Main Dishes, or by main ingredient, such as Chicken or Pork. Separate all your recipes into piles according to the system you have chosen.

5. Decide how you are going to store your recipes at home. Check out the We're Cooking Now website for the leading online source of recipe storage products. Or visit your local kitchen store for a recipe box that fits your style. Put all your previously organized recipes into your storage container.

Tags: organize them, recipe that, recipes into, recipes They, virtual recipe, ways collecting

Prepare A Nutritious High Protein Breakfast Using Quinoa

Prepare a Nutritious High Protein Breakfast using Quinoa

Starting your day with complete and balanced meal could help you maintain your energy levels throughout the day. Quinoa is a grain like seed that is packed with protein and other essential vitamins. Here is a way of making a nutritious high protein breakfast using Quinoa. Add this to my Recipe Box.

Instructions

1. Take about one cup of already cooked and cooled quinoa and add it to a pot. Quinoa is very easy to make. Check the resources section for specific steps on preparing Quinoa.

2. Now add half a cup of your favorite Oatmeal, sliced apples and a dash of cinnamon powder to the pot with the already cooked Quinoa. Add three cups of water to the pot and begin to cook in a low heat setting for twenty minutes.

3. Allow the high protein breakfast to cool before serving. To give a sweet taste add some drops of honey or additional fruit of your choice and enjoy!

Tags: already cooked, High Protein, high protein, high protein breakfast, Nutritious High, Nutritious High Protein, Prepare Nutritious

Get A Liquor License In New Mexico

If you own a grocery store, gas station, bar, night club, convenience store, or catering company in New Mexico, you will not be allowed to sell alcohol without a liquor license. You will not get a liquor license if you don't follow proper protocol.

Instructions

1. Contact New Mexico's Alcohol and Gaming Division. This is the government-appointed bureau that is in charge of issuing liquor licenses. This agency will be able to get you all the forms you need in order to apply for a liquor license.

2. Fill out an application for a liquor license and return it to New Mexico's Alcohol and Gaming Division. Make sure you answer every question on the application honestly. Any discrepancy in your application and the background check the Alcohol and Gaming Division does could cost you the liquor license.

3. Complete New Mexico's Alcohol server training program. In order to keep your liquor license, every person whose name is included on the license must complete this program. In addition to the people listed on the New Mexico Liquor license, anyone who will be serving alcohol in your establishment will also have to complete the program.

4. Pay any and all applicable fees. New Mexico has a different fee for different types of establishments.

5. Stay up to date with any changes or updates the state makes to their liquor license.

Tags: liquor license, Alcohol Gaming, Alcohol Gaming Division, Gaming Division, Mexico Alcohol

Diy Monogram Cake Topper

Add a personalized touch to any cake with a monogram cake topper. These cake toppers add the finishing touch to wedding cakes, birthday cakes or any occasion that calls for a bit of elegance. In addition to adding decoration to your cake, your homemade cake topper also adds flavor since it is made entirely of candy. Present it to the guest of honor along with a large slice when you serve the cake.

Instructions

1. Draw the letters for your monogram cake topper on a piece of paper. You can also write the monogram using a word processing program and print it. Leave a few inches between each letter and make sure that the monogram is the exact size of your desired cake topper.

2. Draw a 1 inch long spike on the bottom of each letter. This allows you to secure the monogram cake topper to your cake.

3. Fill a resealable sandwich bag with 1 cup of candy melting wafers. Place the sandwich bag in a bowl and leave the bag open. This will allow any steam to escape when you heat the candy.

4. Microwave the candy on high at 10 second intervals for approximately one minute or until the candy is smooth and melted. Gently knead the bag after each interval to avoid creating hot spots and ensure that all of the candy melts evenly.

5. Seal the bag and snip a hole in one of the bottom corners. The hole should be 1/8 inch or less in diameter.

6. Place the monogram drawing from step one on a cookie sheet and cover it with a sheet of wax paper.

7. Squeeze the melted candy through the hole in the bag and trace the monogram drawing. Cover all of the letters and the spikes that you added in step two with a thin layer of candy.

8. Refrigerate the candy monogram for approximately 10 minutes. The candy will harden during this time.

9. Peel the wax paper gently away from the back of your monogram and push the spikes down into the top of a frosted cake to use the cake topper.

Tags: cake topper, each letter, monogram cake, monogram cake topper, monogram drawing, your cake

Clean Snow Crab

Alaskan snow crabs are distinguishable from the blue crabs caught in Maryland by their eight long legs as well as their two claws. Snow crabs are in season between April and November. Preparing snow crabs to eat entails more than boiling them in a covered pot for 15 minutes. Once cooked, they must be properly cleaned, as well. Snow crabs are often served because of the size of their legs, but there is also meat to be had in their bodies, like \in blue crabs.

Instructions

1. Run cold water from the sink over cooked snow crab.

2. Remove the snow crab's apron, which is the tab at the bottom of the underside of its shell. It is furthest away from the claws and in between the two sets of four legs on either side.

3. Grab both sets of legs in your hand and pry one side of legs from its shell. The snow crab will crack in half. Detach the top part of the shell from whichever side it remains attached to. Also remove the parts of the mouth that remain on both body halves.

4. Pull the lungs off as well as any loose debris from both halves of the body. As you do so, rinse it under cold water to help clean the brown "tamale" from the white meat in the body. Some people eat the tamale pooled in the top part of the shell that you detached in Step 3.

5. Place the crab on a plate and serve with melted butter.

Tags: snow crab, blue crabs, cold water, part shell, snow crabs, Snow crabs

Bake Chocolate Chip Cookies

The smell of freshly baked chocolate chip cookies is one of those scents that permeates childhood and remains fond for your entire life. With a few simple tips, you can bake cookies that will help friends and family relive the joy of freshly baked chocolate chip cookies. You can improve most recipes by using some of the following ideas.

Instructions

1. Find a good chocolate chip cookie dough recipe. This is your best friend when trying to bake chocolate chip cookies. There isn't one perfect recipe, but there are many tried and true recipes, so pick one you know and like.

2. Preheat your oven before you begin mixing your ingredients for the dough. This will help make sure the oven is hot enough so that the first batch cooks evenly, and it will also help you know how long each batch will take. If the oven is cooler when you start the first batch of cookies, then they will take longer to cook and it may cause you to overcook the next batch.

3. Make sure that all of the ingredients are as fresh as possible. Old eggs and hard butter do not make good cookies. Also make sure that the chocolate chips are fresh and not dried up or melted.

4. Measure all of the ingredients properly. The texture and viscosity of the cookie dough is essential to making the perfect cookies. If the dough is too dry, you can end up with hard, brittle cookies. If the dough is too moist, the cookies will not cook properly and you will be left with a big mess.

5. Use real, unsalted butter and let it soften at room temperature instead of in the microwave. If you don't mind the extra fat, use butter even if the recipe calls for margarine. Butter will make cookers softer and more flavorful. Don't melt the butter, just soften it to the point that it will combine with the dry ingredients.

6. Try substituting half of the all-purpose or white flour with whole-wheat flour. The whole-wheat flour will add some flavor to compliment the chocolate chips and can add that special "something" to the cookies that will make everyone want your secret. It may also help ease your mind about using real butter.

7. Chill the chocolate chip cookie dough between baking batches in the oven. This will make it easier to handle.

8. Bake the chocolate chip cookies using light cookie sheets instead of dark, non-stick cookie sheets. The butter in the chocolate chip cookies should help keep them from sticking and the darker cookie sheets can overcook or burn the bottom of the cookies.

Tags: chocolate chip, chocolate chip cookies, chip cookies, cookie dough, cookie sheets, that will, will make

Shop For A Decanter

A decanter is used as a receptacle for wine. Red wines often contain sediment, or insoluble potassium bitartrate crystals, that should be filtered out before drinking. Leaving the sediment in wine can alter its flavor and prevent you from enjoying it to its fullest potential. Wine enthusiasts will slowly and carefully pour red wine from its bottle into a decanter to leave the sediment behind and put the clear wine into a new container for serving. You can also use a decorative decanter to serve white wine or younger wines that do not need decanting.

Instructions

1. Head to your local wine store to shop for a decanter. Choose a wider-necked decanter for wine you plan to drink that day, because the wide neck lets in more air. Shop for a narrower-necked decanter for wines to be kept overnight.

2. Shop for a decanter with a wider base and a fluted lip to allow for more aeration. This gives the wine more surface area and allows air to reach it faster.

3. Shop for a decanter with a narrow neck to reduce an older wine's exposure to air. These types of decanters are typically used for wines that have sediment to be filtered out before drinking. The sediment is not harmful, but it can cause a bitter taste.

4. Choose a decanter that holds the amount of wine you intend to serve. For example, you can buy a half-size decanter to serve half the bottle and save the other half for later.

5. Pick a decorative decanter to dress up your table or impress your guests. There are many elegant designs made of glass or crystal. Some are even sold in sets with wine glasses. Stash the decanter on your sideboard or credenza when not in use.

6. Note that the prettier decanters might not be the most practical for decanting or aerating wine, but they can make your table look more attractive. Many people find decanters more pleasing to the eye than standard wine bottles.

7. Aerate younger wines in a decanter. Many will not require decanting, yet their flavor will be much improved if you aerate them by pouring into decanters and allowing them to be exposed to oxygen for several minutes before drinking.

Tags: before drinking, decanter serve, decanter with, decorative decanter, filtered before, filtered before drinking, Shop decanter

Make Roast Beef Stew

Roast beef stew is an old-fashioned country dish that can be cooked up in a crock pot with little more than some leftover roast beef and a handful of farm or garden vegetables. While bay leaves are a popular ingredient for beef stew, and could be added here, some people are allergic to them; so it's nice to have a beef stew recipe that doesn't use bay leaves at all. Because this is a recipe for using up leftovers, there's no one right way to proportion the vegetables; just add them in amounts that suit your preference and vegetable availability.

Instructions

1. Cut your leftover beef roast into 2-inch or smaller cubes. Trim off most of the fat for a healthier stew. Place the cut-up meat into a crock pot on high and pour enough water into the pot to cover the meat. Cover the pot and let the meat begin warming as you tend to the vegetables.

2. Scrub the potatoes and carrots vigorously under running water. You can peel them too, if you like, but as long as they're well cleaned it's not necessary.

3. Trim both ends off the carrots and cut out any sprouted eyes in the potatoes, as well as any bruised, soft spots or places where the potato skin is broken.

4. Slice the potato into 1-inch chunks. Slice the carrots medium thick, about 1/4-inch pieces. If you're using skinny carrots you can cut the pieces thicker. Add the potato and carrot pieces to the stew meat in the crock pot. Stir to ensure that everything is well distributed.

5. Peel the outer skin off your yellow onion and chop it into 1/4-inch rounds, then lay each round flat and cut it into eighths. Peel and dice several cloves of raw garlic, too, trimming out any brown spots and other blemishes. Add both garlic and onion to your stew in the crock pot.

6. Stir to ensure the contents of the crock pot are well mixed. Wash several stalks of celery and chop into 1-inch or smaller pieces. Add those to the mix as well. Stir.

7. Add a dash of cayenne pepper. Grind three or four black peppercorns into the stew and add about a teaspoon of salt. Cover and let cook for at least two hours.

8. Test the meat and potatoes periodically to see whether they're done. When the meat is ready, it'll be tender enough that you can cut into it with a spoon. The same is true of the potatoes.

9. Taste the stew and add more seasonings to suit your preference. It'll taste even better the next day, once the flavors have blended. Serve hot.

Tags: beef stew, chop into, crock Stir, crock Stir ensure, into 1-inch, Stir ensure, suit your