Run A Donut Shop

Donuts are a an American breakfast trend that seems to be popular no matter where you are. While it would seem that owning and operating a donut shop would be an easy way to make a financial killing, it’s quite the contrary. In order to have a successful donut shop, you have to focus on several key concepts. Whether you’re opening up an independent donut shop or buying a franchise, how you run your donut shop will make or break your business.

Instructions

Run a Donut Shop

1. Hire a staff of great people. While quality donuts will certainly draw in a crowd of customers, bad customer service is likely to cause those new customers to never come back again. Make sure you hire customer-service oriented employees. In order to keep employees motivated, set up reward programs or incentives. This will keep your employees happy and in the long run, boost your revenue.

2. Enforce deadlines. A donut shop’s busiest time is in the early morning hours. During this time donuts are being prepared or delivered. If donuts aren’t prepared or delivered on time this will cost you business. In addition, disappointed customers don’t return and certainly won’t recommend your donut shop to others. Make a set schedule of deadlines and adhere to them.

3. Focus on freshness. One of the things that many establishments fail to focus on is freshness. During peak hours, most items are fresh because they’re constantly being purchased. However, doing non-peak hours many items are less then stellar in terms of freshness. Try to keep products fresh at all times. This includes donuts and especially coffee.

4. Make excellent customer service a priority. Many individuals may be hesitant to visit an establishment again if he or she feels the customer service is poor. Greeting customers with a smile and being enthusiastic will brighten just about anyone’s day. Since many people buy donuts and coffee first thing in the morning, a friendly face is likely to make the difference in how their day starts.

5. Give discounts. Reward frequent customers with discounts. For example, if they buy three dozen donuts, give them a coupon for a free coffee. This will keep customers coming back to your establishment and in the long run it will help you earn more money. After all, if someone gets a free coffee they’re more than likely going to purchase a couple of donuts to go with it. Good luck!

Tags: customer service, donut shop, customers with, donut shop, free coffee, prepared delivered, This will

Keep A Cake Moist With Simple Syrup

Simple syrup can be brushed on each cake layer to keep the cake moist.

It can be frustrating when your homemade cake slowly dries out once it is out of the oven. Simple syrup is a well known cake baker's trick to keep a cake moist. Simple syrup soaks into any type of cake sponge, leaving it deliciously soft and moist for long periods of time.

Instructions

1. Simmer gently three parts of cold water to one part sugar in a saucepan over medium heat on the stove top until the mixture boils. This will make a thin simple syrup for glazing on cakes.

2. Reduce the heat and stir continuously with a wooden spoon until all of the sugar has been dissolved into the water and the mixture is clear. The longer it is being boiled, the thicker the syrup will be when it has been fully cooled so ensure that you leave your mixture on the hob for no longer than three minutes once it has started to boil. Take the saucepan of simple syrup off the hob and leave it to cool.

3. Glaze each layer of the cake lightly with simple syrup using a pastry brush before icing or frosting. Spread the syrup evenly over the entire sponge, ensuring that no parts are left uncovered.

4. Pour any leftovers into a clean, tightly sealed container and store it in the refrigerator; it can usually be stored there for about one month. To guarantee that the simple syrup remains smooth during storage, stir in one tablespoon of corn syrup.

Tags: simple syrup, cake moist, keep cake, Simple syrup

What Type Of Foods Do Diabetics Eat

What Type of Foods Do Diabetics Eat?

Being diabetic does not mean you have to give up tasty food. You just need to limit saturated fats and food high in carbohydrates. You can eat from all the food groups, by making healthy choices and eating in moderation.

Fats

Diabetics should limit saturated fats to one gram per serving. Total fats should not exceed three grams.

Carbohydrates

Carbohydrates include grains, cereal, pasta, rice, beans and starchy vegetables. Diabetics should eat approximately 150 grams of carbohydrates a day. Carbohydrates should be high in fiber.

Protein

Protein should not exceed six ounces a day and should be lean. Doctors recommend fish and chicken. Limit red meat to three times a week.

Fruits and Vegetables

Diabetics should try to consume three to five servings of fruit and vegetables each day.

Dairy

Dairy should be low fat or non-fat. Diabetics should try to consume at least two servings of dairy a day.

Tags: Diabetics should, What Type Foods, Diabetics should consume, Foods Diabetics, limit saturated

Packed Lunch Ideas For Adults

Baguettes are a great alternative to sliced white bread. They don't get soggy.

When you work away from home, it can be frustrating to decide what to do for lunch. Gone are the days of meal plans and the lunches your parents packed. Now it is up to you to be responsible enough to bring in food. Eating out for every lunch is expensive and oftentimes unhealthy. The best thing to do is make your own lunch at home and bring it in to work. This way you can save money, see what goes into your meal and feel proud about having increased your culinary confidence.

Thinking Ahead

In the morning you can feel rushed and exhausted. You don't want to have to think about preparing something while your brushing your teeth or tying your tie. Making your lunch the day before is a great way to save time. Also, if you are thinking about tomorrow's meal, you might save a bit of today's. As you eat your pasta or Chinese food, consider bringing it in as a leftover to work the next day. A microwave in your workplace's kitchen makes it easy to reheat your penne ala vodka or chow mein.

Ingredients Are Key

The key to a good homemade lunch is having good ingredients. For instance, when making a sandwich, try to forgo the typical processed meats and cheeses. Instead of American cheese, try cheddar or Swiss. Those cheeses are typically less processed. Higher quality ingredients will not only taste better but they are better for you and will therefore make the second half of the day easier to get through. Also, don't be afraid to branch out a little bit. You might have had sliced oven-roasted turkey every day for the past five years. Next time you are at the supermarket, try cracked black pepper turkey. Black pepper turkey has a fresh taste that will awaken your sinuses and your taste buds. Spread a little bit of Dijon mustard and you've got a totally new turkey sandwich.

Be Wary of Texture

No one wants a soggy sandwich or crumbly cookie. When packing a lunch, keep in mind that the food in your pack will be undergoing a great deal of traveling before it is time for lunch. Mustard will seep into bread and make it moist, and chips can become crumbs after a long commute. This doesn't mean you have to completely avoid cookies, chips or spreads. Alternative packing will make all of the difference. Try putting your cookies and chips in a solid container, rather than a resealable plastic bag. The container will protect it better from the elements of a commute. When it comes to spreads (mayonnaise, mustard, ketchup), put them on at mealtime. This means packaging them separately from your sandwich. Try buying individual packets of the condiments or even small plastic containers that you can fill at home with the condiment of your choice.

Thinking Outside of the Lunchbox

You don't need to bring in filet mignon or lobster tails in order to have a creative lunch at work. Here are some unique lunch ideas that you can make at home that don't have to break the bank:

Pan Bagnat: This French sandwich is composed of a green salad, some hard-boiled eggs, tuna and olive oil. It's like an egg/tuna salad sandwich with a Parisian flair.

Something Mediterranean: At any supermarket you can find the tools to make a Mediterranean lunch. Pack some hummus, pita and kalamata olives to make a very filling and healthy meal.

Soup: Your childhood thermos can be dusted off for the workplace. Fill a thermos with some creative soup that will wake you up from the morning doldrums. Try a black bean chorizo soup, a gazpacho (served cold), or chicken and rice. When it comes to soups, stay away from the thicker cream-based soups. Like with warm milk, a warm cream soup will make you feel lethargic and tired.

Tags: away from, cookies chips, pepper turkey, that will, When comes

Make A Deep Fried Cheese Hot Dog

The tortilla fried cheese dog is a tasty treat that can be made in a relatively short amount of time.

Instructions

Make a Tortilla Fried Cheese Dog

1. Get the supplies.

2. Heat the pan. You can use either a large frying pan or a deep fryer. If using a deep fryer add 10-15 ounces of vegetable oil and set it on medium-high heat. If using a large frying pan add 6-10 ounces of vegetable oil and set it on medium-high heat. Allow five to eight minutes for the pan to preheat.

3. Prepare the hot dog. Preparation for this is easy. Lay out a tortilla on a plate. Wrap a piece of sliced cheese around the hot dog. Then wrap the hot dog in the tortilla and fold in the edges.

4. Fry the hot dog. Fry the dog in the deep fryer or the large frying pan until the edges of the tortilla are golden brown.

5. Remove and cool. Use the tongs to remove the hot dog when it has finished cooking. Allow it to cool on a plate over a paper towel for two to three minutes. Serve with your favorite condiments and enjoy.

Tags: deep fryer, large frying, Fried Cheese, medium-high heat, ounces vegetable, ounces vegetable medium-high, vegetable medium-high

Make Chicken Fettucine

Chicken fettuccine is a versatile meal that can be made into an elegant dinner or a quick weeknight meal. Using only a few simple ingredients, you can recreate a popular Italian meal for less than the price of ordering it from a restaurant menu. This easy recipe for chicken fettuccine can be accomplished by even the most-inexperienced of cooks.

Instructions

Make Chicken Fettuccine

1. Cut chicken cubes and brown in a skillet. If desired, sprinkle chicken with basil or oregano while browning.

2. Melt butter in a saucepan over low heat. When the butter is melted, add the block of cream cheese and Parmesan cheese. Stir constantly until the cheeses form a creamy consistency. Slowly add milk to the creamy mixture.

3. Boil noodles in a large pot of water. Sprinkle salt into the boiling water to enhance the taste of the noodles.

4. Combine all ingredients together. Add the browned chicken to the creamy sauce, then pour over the noodles. Cover noodles well with the sauce.

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Substitute Fresh Garlic For Garlic Salt

Fresh garlic adds flavor when you're out of garlic salt.

Fresh garlic has a more intense and pungent flavor than garlic salt. Garlic salt --which consists of dehydrated garlic powder and a lot of salt -- is a convenience. There's no fussing with getting that papery skin off the clove, mincing, cleaning the chopping board or trying to get the garlic smell off your hands. However, if you have a recipe that requires garlic salt and you're out of both garlic salt and powder, go ahead an substitute fresh garlic.

Instructions

Recipes That Aren't Cooked.

1. Peel one clove of garlic for every 1/2 tsp. of garlic salt the recipe calls for. Put in a microwave safe dish with about 1/2 tsp. of water. Microwave on medium until the garlic is soft, probably no more than 60 seconds or so. Microwaving takes the raw taste away.

2. Smash the garlic against a cutting board with the back of a spoon. Increase the salt in the recipe by 3/8 tsp. of salt for every 1/2 tsp of garlic salt the recipe calls for. Work the salt into the smashed garlic to form a paste.

3. Add the garlic salt paste to the recipe.

Cooked Recipes

4. Peel the garlic. Mince one clove of garlic for every 1/2 tsp. of garlic salt called for in the recipe.

5. Increase the salt in the recipe by 3/8 tsp. of salt for every 1/2 tsp of garlic salt the recipe calls for.

6. Add the fresh garlic and salt to the ingredients before you cook the recipe.

Tags: garlic salt, salt recipe, every garlic, every garlic salt, garlic salt, garlic salt recipe

Make Tarragon Vinegar With Dried Tarragon

Herbed vinegars are flavorful and visually appealing

Flavored vinegars are useful in the kitchen and the bath, and the person who has an herb garden or access to fresh herbs can make them to use in salad dressings, as basting liquid for grilling or as a skin care product. Non-gardeners should take heart, because dried herbs can also be used to make herbal vinegar.

Instructions

1. #4 cone coffee filter

Fill one of the coffee filters with the dried herbs. Tie off the top of the filter with the dental floss. Be sure the tie is tight, so that none of the dried herb is able to escape into the vinegar.

2. Pour the vinegar into the microwave-safe bowl and heat in the microwave to just under boiling. Depending on the wattage of the oven, this should only take one to two minutes.

3. Float the filter containing the herbs in the warm vinegar and drape the ends of the dental floss over the edge of the bowl. As the coffee filter absorbs moisture, it will sink to the bottom of the container. Steep the herb packet in warm vinegar for 20 to 30 minutes. Remove from the vinegar using the dental floss "handle."

4. Throw away the spent filter, herbs and floss. Place the funnel into the neck of the bottle and fill with vinegar. Place the second filter into the funnel if there is any solid material floating in the vinegar. Close the bottle using the cork or rubber stopper. Store vinegar in cool, dark place.

Tags: dental floss, coffee filter, dried herbs, warm vinegar

Dry Fresh Mushrooms

Mushrooms

Buying fresh mushrooms in bulk is a smart and affordable way to purchase mushrooms. Fresh mushrooms are moist by nature. If you don't plan on using all of the mushrooms at once, you can preserve and store them by removing the moisture and drying them out. Dried mushrooms will last for up to a year and will still keep the same flavor. The mushrooms can then be used in meals, salads and soup stocks at a later date.

Instructions

1. Rinse the mushrooms to remove any dirt.

2. Set the temperature of your oven to 140 degrees Farenheit. You don't want the oven too hot as this could cause the mushrooms to burn. A dehydrator may also be used if you have one.

3. Place the mushrooms on sheet pan. Make sure to spread the mushrooms out to allow each one to completely dry.

4. Place the pan of mushrooms in the oven. The cooking time will vary depending on the number of mushrooms you are drying and the amount of moisture on the mushrooms. Keep an eye on the mushrooms until they appear to be moisture-free.

5. Remove the mushrooms from the oven and allow them to cool.

6. Place the mushrooms in airtight containers and store in a cool, dark place, such as a pantry, until needed. The mushrooms will last up to 12 months when properly stored.

Tags: Place mushrooms, mushrooms will, mushrooms will last, will last

Frost With Rue Base

Roux-based frosting creates a delicately flavored alternative to traditional buttercream.

Rue -- properly spelled "roux" and coming from the French word for "red" -- is a mixture of flour and fat that's cooked slowly and then used as a thickener for sauces. Starches in the flour give sauces body and flavor. Heating the flour cooks out the raw cereal flavor and replaces it with toastier, more delicate undertones. Although roux is generally reserved for savory applications, it can also create a delicious frosting base. This non-traditional approach to frosting makes a unique, subtly flavored alternative to a typical buttercream.

Instructions

1. Combine milk and flour in a saucepan and place it over medium heat.

2. Whisk the milk and flour continuously, scraping the bottom of the pan to ensure nothing sticks and scorches. Constant whisking also results in a smoother frosting base.

3. Continue whisking the mixture until it has thickened. The consistency should be similar to that of pudding or heavy gravy.

4. Pour the flour and milk base into a shallow container and cover it with plastic wrap. A shallow container exposes more of the mixture's surface area and allows it to cool more quickly. The plastic wrap prevents the formation of a skin. Allow the base to rest in the refrigerator for at least 24 hours.

5. Twenty-four hours later when the base has set, empty it into a mixing bowl. Add the sugar, room-temperature butter, vanilla and salt and whip it using medium speed for about 20 minutes.

Tags: flavored alternative, frosting base, milk flour, plastic wrap, shallow container

Make Beef With Broccoli Stirfry

This is a quick and tasty way to make a Chinese-inspired meal. The recipe serves four.

Instructions

1. Stir the cornstarch, rice wine, and soy sauce in a large bowl. Add the meat to the mixture and stir to coat it.

2. Let the meat marinate for 30 minutes.

3. Prepare the rest of your ingredients as the meat marinates. You'll want to have everything ready before you start to cook.

4. Heat the oil over medium heat in a wok or large skillet, then add the ginger, salt and garlic.

5. Cook, while stirring, until the garlic is golden but not brown. Increase the heat to medium-high and add the beef with the marinade.

6. Stir-fry the beef for about 4 minutes. Add the broccoli to the pan and stir-fry for about 2 minutes.

7. Add the broth to the pan and allow it to boil. Cover the pan, lower the heat to medium, and cook for 4 minutes or until the broccoli is tender.

8. Check the consistency of the sauce. If it's too thin, mix 1 tsp. cornstarch with 2 tsp. water and add it a little at a time to the sauce.

9. Stir and allow at least 45 seconds for the sauce to thicken. If the sauce needs more thickening, repeat the process.

10. Serve over steamed or fried rice, garnished with sesame seeds and green onions.

Tags: about minutes

Start A Dip And Spice Business

If you love dips and spices, consider marketing them for a specialty company.

If you love dips and spices and want to start a business of your own, there are relatively inexpensive business options you could start today. Makers of gourmet dips and spices look for individual marketers for their products in exchange for a sales commission. Some companies focus on direct consumer sales through gourmet food parties or direct individual sales. The commissions received can be direct commissions or multilevel marketing commissions received by building your own team of marketing representatives.

Instructions

Choosing a Company

1. Scan the Internet for a list of gourmet food companies.

Find a list of gourmet food companies that produce and distribute dips and spices. Conducting an Internet search for gourmet food companies can provide a number of leads. The Direct Selling Association can help narrow your search to businesses that are specifically looking for marketing representatives (follow the link to the DSA website under References, select "Food/Gourmet Items" from the menu and click on "Search").

2. Some companies use a business model called multilevel marketing to sell products.

Decide what business model you would like to have. Do you want a direct selling role with a commission paid only on your sales, or would you like to start a team of salespeople through a multilevel structure?

3. Make sure the company you choose has quality products.

Determine the company for which you would like to become a marketer. Consider the company reputation, quality of products, delivery and customer service as well as sales commission. There are also varying startup costs, but most provide initial product and a startup kit for less than $200, with some being less than $50.

4. Gourmet food parties are a fun way to make money.

Determine your target market. If you choose to have gourmet parties, start listing friends and family who would have a party. You can also make lists of boutique markets and specialty stores with whom you might partner.

Getting Started

5. Start by booking parties with your family.

Once you have chosen a company, don't wait to get your starter kit. Tell everyone you know about your new business. If you choose a gourmet food party sales structure, have a party of your own and invite all your family and friends. This is a great way to book future parties from the start.

6. Social networking websites can bring exposure to your dips and spices business.

Create social networking sites for yourself and your new business. Let everyone with whom you are connected know about your new dips and spices venture.

7. Show your enthusiasm for your new business in a networking group.

Join a business networking group. This is a great way to get the word out about your product and showcase your knowledge and passion with others.

8. Partnering with other businesses can increase sales for everyone.

Contact small businesses from your marketing plan to set up gourmet food events. The businesses can highlight their foods and other products, and you can highlight your dips and spices.

Tags: dips spices, gourmet food, about your, food companies, gourmet food companies, would like

Improve Health With Calendula Tea

Calendula, also known as Pot Marigold, has been used as an herbal remedy for many years. When made into an oil or a cream, calendula is used to treat eczema and other skin problems. Flower petals of the calendula can be used to make tea. Drinking calendula tea can fight some illnesses and improve overall health, because it has flavonoids that prevent infection and inflammation.

Instructions

1. Drink calendula tea up to three times a day as a body cleanser. Detoxify and protect the liver, gallbladder and other organs from long-term damage or failure. Calendula tea is also known for reducing fever and sore throat associated with the common cold or other viral infections.

2. Use calendula tea to prevent or relieve stomach problems. This herb can relieve gastritis, or inflammation of the stomach lining, as well as stomach ulcers and other digestive problems.

3. Take calendula tea to relieve conjunctivitis, or "pink eye." The flavonoids that derive from the flowers of the calendula can clear or prevent symptoms of this eye infection internally.

4. Treat menstrual cramps or menopausal discomfort by drinking calendula tea. The same flavonoids that reduce pain and inflammation also ease cramping and hot flashes.

5. Repair skin damage and fight aging by drinking calendula tea. This herb also contains carotenoids, which act as antioxidants that promote healthier skin.

Tags: flavonoids that, also known, Calendula also, Calendula also known, calendula used, drinking calendula

What Goes Well With Roasted Potatoes

Roasted potatoes can complement almost any meal.

Roasted potatoes can be prepared with so many different spices and flavor profiles that they can complement almost any dish. The many varieties of potato to roast such as gold, fingerling and russet also contribute to its attributes as a side dish. Roasted potatoes of every kind go well with many kinds of dishes.

Roasted Potatoes

Roasted potatoes can come in many different flavor profiles. Potatoes easily assume the flavor of spices they are roasted with and you can cook with flavors that complement your main dish. One classic roasted potato recipe includes sage, thyme, rosemary, garlic and oregano. You can be creative with the spices you choose to use in your roasted potato dish. The combinations of flavors are endless and can include flavors such as lemon pepper, spicy Cajun, curry or Mexican-spiced roasted potatoes.

Meat

Nothing goes better with roasted potatoes than roasted meats. When the potatoes are roasted together with the meat, they absorb the flavor and juices from the meat and complement each other very well. You can't get any more classic than steak and potatoes or potatoes roasted in the pan with chicken, lamb, pork chops, roast beef or turkey.

Seafood

It might seem that the hearty flavor of potatoes may overpower delicate seafood, but if you cut the potatoes into small wedges or use new potatoes, these combinations can go quite well together. Most white, firm fish such as halibut, sea bass, grouper and mahi mahi can be served with roasted potatoes. Salmon is another fish that is often paired with roasted potatoes. In most recipes, the potatoes are put in the oven first and then the fish is placed on top at the end of the baking time to cook while the potatoes finish roasting.

Vegetables

Roasted potatoes are complemented perfectly by other roasted vegetables and make a tasty vegetarian meal or side dish. You can add parsnips, mushrooms, asparagus, eggplant, bell pepper, zucchini, onions and carrots to a roasted potato dish. As with potatoes, the spices and flavor combinations can be changed.

Tags: roasted potato, complement almost, flavor profiles, many different, potato dish

Make Rosemary Olive Oil Bread From Scratch

Rosemary olive oil bread is a fragrant treat

Home-baked bread can be counted as one of the simple pleasures in life. It takes a little bit of time to bake a loaf of bread but it is certainly worth it. Just the aroma of baking bread filling up your home will be payoff enough. Serve this bread warm or at room temperature along side a soup or stew, or slather with butter to enjoy it as a savory snack all on its own.

Instructions

1. Put one cup of warm water in the small bowl. Insert the candy thermometer into the water. The water should be between 105 degrees and 110 degrees Fahrenheit.

2. Add the yeast to the water when the water temperature is between 105 and 110 degrees Fahrenheit. Let the yeast sit in the water for about five minutes.

3. Put the flour and salt in the large bowl. Add the yeast, sugar, olive oil and rosemary. Add water in small batches. You want the ingredients to mix but you don't want the dough to be watery. Combine the ingredients will your hands.

4. Take the dough out of the bowl and knead it for 10 to 15 minutes, until it is barely sticking to the counter. You may have to put a small amount of flower or cornmeal onto the counter to prevent dough from sticking.

5. Make a ball by tucking the ends of the dough underneath and place it back in the large bowl with the rounded end facing up. Cover with a clean, damp dish towel and let the dough sit for one hour.

6. Return the dough to the counter and flatten it so that it is two inches high. Using a dough cutter, cut the dough into four equal pieces. Make each piece into a ball by tucking the ends under. Place the four balls on the counter and cover with a damp dish towel.

7. Spray two cookie sheets with nonstick cooking spray.

8. Flatten each loaf so that it is one inch thick. Fold one corner of each loaf over so that it looks like a smile. Fold each loaf again so that the dough is in thirds.

9. Put the loaves on the cookie sheets and cover with a damp dish towel and let the loaves rise again for 40 minutes.

10. Preheat the oven to 400 degrees Fahrenheit. Fill a broiler pan about halfway with water and place it on the lowest rack.

11. Make slashes in the top of each loaf with the serrated knife. Mix the egg and a little bit of water in a small bowl and brush each loaf with the egg wash.

12. Place a cookie sheet with loaves into oven and bake one cookie sheet at a time until the loaves are brown.

13. Remove the loaves from the oven and place upside down on the cooling racks to allow the bottoms to dry.

Tags: each loaf, damp dish, damp dish towel, degrees Fahrenheit, dish towel, water small, ball tucking

Recipes

Recipe to make green salad with pears and blue cheese. This is an easy recipe to cook green salad with pears and blue cheese. Prepare and serve green salad with pears and blue cheese for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in making your Green Salad with Pears and Blue Cheese with this recipe is to prepare the dressing. Dressing: Drain canned pears, reserving 1 Tbsp of the syrup. In a blender, place the pears, olive oil, lemon juice, salt, pepper, and reserved syrup; blend until smooth. This Makes about 1 ? cups dressing.

2. Step two in cooking your Green Salad with Pears and Blue Cheese with easy recipes like this one, is to use a large bowl and toss greens and pears until well mixed.

3. Then, Add dressing and toss until evenly coated.

4. The final step to make Green Salad with Pears and Blue Cheese with this recipe is to add walnuts and blue cheese and toss to mix well. Makes about 8 servings.

Green Salad Recipes are good recipes to learn to cook with. This Green Salad recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.

Tags: Blue Cheese with, Cheese with, easy recipes, learn cook, pears blue, Pears Blue, Salad with

What Is The Correct Way To Eat Raw Oysters

Oysters make a fast and nutritional meal.

There is no right or wrong way to eat oysters, but there is a common way to eat oysters. Oysters can be eaten raw or cooked and seasoned with everything from Tabasco sauce to lemon juice. A raw oyster can make you sick. Before eating a raw oyster, look inside the oyster shell for seawater. A healthy oyster shell should have some seawater. Also the oyster meat should be opaque in color, and should fill the shell. A thin oyster is an indication of a bad oyster. And oysters that have been plucked from their shell should never be eaten raw.

Instructions

1. Add seasonings such as Tabasco sauce or lemon juice to the oyster. You can eat the oyster without additional seasonings.

2. Stick the shellfish fork into the oyster shell and move the oyster around in the shell to detach it. But don't remove the oyster from its shell.

3. Put down the oyster fork.

4. Pick up the oyster in its shell and cradle it between your first two fingers and thumb. Look for the best edge to slurp up the oyster -- this edge is typically the smoothest.

5. Place the shell against your lip, tip it and slurp the oyster into your mouth.

Tags: oyster shell, juice oyster, lemon juice, lemon juice oyster, sauce lemon

Salad Topping Ingredients

Salad toppings add color to otherwise bland salads.

Toppings add flavor and texture to the standard side or dinner salad. Topping ingredients can be either savory or sweet, crunchy or soft. The topping chosen depends on the other ingredients in the salad, including the dressing. The best toppings complement the flavor of the salad without overwhelming it.

Croutons

These dried bread cubes can be made out of nearly any bread, from a white loaf bread to a dark rye. Croutons are made from plain bread baked until hard, or they can be tossed in oil or butter before baking for more flavor. The bread is often seasoned with a variety of herbs or with plain salt.

Nuts and Seeds

Almonds, sunflower seeds, walnuts and other nut meats provide both flavor and crunch to a salad topping. They are used on their own or in combination with other topping ingredients such as dried fruits or croutons.

Bacon Crumbles

Bacon crumbles add both crunch and a distinctive smoky flavor to salads. Real bacon crumbles are made from crisply cooked bacon pieces. Artificial crumbles provide most of the flavor of real bacon but instead are made of soy, salt and other seasonings.

Cheese

Shredded fresh cheese is often used as a topping on its own. Cheddar, feta and blue cheese shred or crumble well, adding a distinctive flavor to salads. Shredded or powdered hard, low-moisture cheese, such as Parmesan and Romano, coat other toppings, such as croutons or nuts, or are used as a topping on their own.

Dried Fruits

While most salad toppings are added for a savory, crunchy flavor, dried fruits are used to add chewiness and sweetness. Raisins, dried cranberries, orange slices and other dried fruits work well when combined with nuts and seeds in salad topping mixes.

Tags: dried fruits, flavor salads, made from, used topping

Identify A Chili Pepper

With dozens of varieties and a broad range of colors and flavors of chili peppers, sometimes even the master gardener or chef needs help picking out peppers. They range from gentle on the tongue to a potential mouth-burning hazard, and learning identify the safe from the scalding would be to your culinary advantage. Here are some tips to pick choice chili peppers.

Instructions

1. Tabasco peppers are the main ingredient of the popular spicy condiment---Tabasco sauce.

Look at the shape of the chili pepper. Wide and round shapes like the green and orange bell pepper are mild to the taste, while longer and thinner peppers like the common tabasco pepper and brick red tien tsin peppers taste much hotter.

2. Note the coloring of the peppers. While peppers can range in color from deep jungle green to construction orange to fire red, many species limit themselves to a certain color set. For example, jalapeno peppers are dark green to red, pepperonchi peppers are yellow-green and cayenne peppers are a deep red hue.

3. It is best to wear protective gloves when preparing habanero peppers.

Tasting certain peppers can determine for you what kind they are. Biting into a red bell pepper will be as spicy as biting into an apple, while chewing on a habanero pepper may make you tear up from the searing heat. Be very careful when tasting unusual peppers---as with several species, the smaller peppers can be the most spicy.

Tags: bell pepper, chili peppers

Different Yogurt Makers

Enjoy your delicious, fresh yogurt daily with a yogurt maker that fits your lifestyle.

Making yogurt at home can be an enjoyable and simple way to stay healthy. Yogurt requires only a few basic ingredients once you have the right equipment. If you eat yogurt often, investing in a yogurt maker can end up saving you money in the long run. Purchasing the right yogurt maker can be a daunting task. However, your lifestyle will help dictate what kind of yogurt maker is right for you.

Easiyo Yogurt Maker

If you are single or the only member of your family who enjoys yogurt, Easiyo might be the perfect product for you. This yogurt maker produces a single, one liter batch of yogurt per cycle. The yogurt stores in one large jar for future use, making it a suitable fit for anyone who enjoys most of their yogurt from home. Since this yogurt maker only produces one batch at a time, it will also cut down on the number of dishes you use. The Easiyo Yogurt Maker is on the lower end of the price spectrum, retailing for about $25 as of 2010.

Williams-Sonoma Yogurt Maker

Williams-Sonoma is a name often synonymous with quality kitchen appliances. This yogurt maker is no exception. This version produces seven, 6-ounce servings in glass jars with plastic lids, making it handy for families with children or for those who like to take their yogurt on the go. This high-end model has a timer, a dating system and the ability to change fermentation times. As with other yogurt makers, you will have to purchase the freeze-dried yogurt starter separately. As of 2010, this yogurt maker retails for around $60.

Cuisipro Donvier Electronic Yogurt Maker

This maker can make up to a total of 6 cups in eight containers of yogurt. The multitude of containers allows users to create up to eight different flavors at one time, perfect for large families with diverse tastes. The eight plastic jars are unbreakable and BPA free. The timer for this yogurt maker will alert you 10 and 5 minutes before the cycle completes and it will turn off automatically when it is time. This yogurt maker retails for about $50 as of 2010 and is available online.

Tags: yogurt maker, this yogurt, this yogurt maker, about 2010, Easiyo Yogurt

Hull Cowpeas

Enjoy a new taste treat with fresh-hulled cowpeas, rather than dried ones.

Cowpeas, also know as purple hull or black-eyed peas, are a key ingredient in southern dishes, including Hoppin' John. Cowpeas contain 23 percent protein, with an amino acid composition that supplements grains for a balanced vegetarian protein. They are often cooked with salt port and onions, and the legumes are said to bring you good luck when you eat them on New Year's Day.

Instructions

1. Fill the bowl with unshelled peas.

2. Spread several layers of newspaper on your lap. Settle the bowl between your knees.

3. Snap the pointed ends off the pods, using one to pull the natural string down the side of the shell.

4. Hold the pod over the bowl. Slide your thumbnail down the seam of the pod to split it. Let the peas inside fall into the bowl.

5. Drop the empty pod onto the newspaper in your lap. Alternately, drop them into a paper bag beside your chair.

6. Snap flat pods with undeveloped peas into 1-inch pieces and drop them into the bowl.

7. Repeat until you have hulled all of the peas.

8. Add the empty pods to your compost bin.

Tags: drop them, drop them into, into bowl, newspaper your, them into

Make Maple Nutty Bars

Maple nutty bars -- a good comfort snack during the cold winter months -- go perfect with holiday parties and family gatherings. They're sweet, rich and simple to make.

Instructions

1. Combine chocolate and butterscotch chips into a saucepan. Cook on a low setting, stirring constantly, until the chips have all melted. Stir in the peanut butter.

2. Grease a jellyroll pan. Pour one-half of the chocolate-butterscotch-peanut butter mixture onto the jellyroll pan, and spread evenly with a knife. Refrigerate until the mixture has set.

3. Melt the margarine in a sauce pan, then stir in the milk and pudding mix. Cook over medium heat, stirring constantly, until thickened. Remove the pan from the heat, then stir in the maple flavoring, vanilla and powdered sugar. Spread on top of the layer of the chocolate mixture in the jellyroll pan.

4. Stir peanuts into the remaining chocolate mixture, then spread over pudding. Chill. Cut into squares or bars to serve.

Tags: chocolate mixture, constantly until, stirring constantly, stirring constantly until, then stir

Cook Sweet & Sour Chicken

Sweet and sour chicken is a favorite dish for those who love Asian cuisine. The bright, fresh flavors of pineapple and onion paired with the succulent texture of breaded chicken make for a tasty dinner. Try serving this recipe, a variation of a recipe by Lindahu, over fried rice, white rice or even chow mein. For a complete Asian meal, add egg rolls or crab rangoon.

Instructions

1. Prepare the ingredients. Chop the chicken into one-inch cube pieces. Slice off the ends of the green pepper, and then dice into small pieces. Drain the pineapple, but save the liquid.

2. Prepare the sauce. Mix one and one-half cups of water, vinegar, sugar and juice from the can of pineapple together in a saucepan over medium heat until boiling. In a separate bowl, whisk one-fourth cup of cornstarch with one-fourth cup of water. After the sugar mixture boils, remove it from the heat and add the cornstarch mixture. Stir until thick.

3. Make the chicken batter. In a gallon-size plastic bag, toss the flour, salt, baking powder, and two tablespoons of cornstarch together. Mix in one egg, two tablespoons of vegetable oil and one cup of water and squeeze until fully blended. The batter should be runny but somewhat thick, similar to pancake batter. Add more water if necessary. Add the chicken cubes, seal the bag and shake until fully coated.

4. Fry the chicken. Heat the remaining vegetable oil in a pot or wok to 360 degrees. Fry the chicken until golden, and then place on a paper towel to drain.

5. Compile the dish and serve. On a platter, layer the fresh green pepper, the canned pineapple and the cooked chicken. Pour the sauce over the top immediately before serving.

Tags: green pepper, until fully

Home Can Peppers & Tomato Sauce

Can peppers and tomato sauce at home.

Preserve your peppers and tomato sauce to enjoy all year round. By canning a large batch, you will have peppers and tomato sauce readily available at any time of year, without having to spend long hours in the kitchen cooking. Cook and can them once and enjoy them multiple times, or prepare the jars for gifts or sale by adding tags or decorative elements.

Instructions

1. Prepare the recipe for your peppers and tomato sauce. Once cooking is completed, keep contents at a simmer until ready to place in canning jars.

2. Prepare the canning jars, lids and rings. Boil jars 10 minutes in water deep enough to cover completely jars. Wash rings and lids. Do not boil the lids, as it will prevent proper sealing when they are used on the jars. Allow them to stand in water just under the boiling point until use. Drain the jars on a cooling rack to remove excess water.

3. Place peppers and tomato sauce in the jars, allowing one-inch headspace. Use a non-metallic spatula to remove air bubbles from the tomato sauce. Clean the rims of the jars to remove any spills or debris.

4. Place a lid on each jar. Next, screw on a ring and turn until fingertip tight. (Fingertip tight means to turn the ring, using only your fingers and stop when unable to turn any longer without force.)

5. Put the jars in the canner, prepared according to canner manufacturer's directions. The amount of boiling water will vary depending on the type of canner. Allow canner to vent steam for 10 minutes before adding the weighted gauge or closing the vent, depending on canner type. Count processing time once proper pressure is reached. Colorado State University Extension recommends processing pint jars of peppers at 11 pounds of pressure for 35 minutes. (At high elevations, you will have to adjust pressure and processing time.)

6. Remove the canner from the heat source, once the processing time is reached. Allow the canner to cool down, and the pressure to return to zero on dial gauge canners. Remove the jars. Allow jars to stand for between 12 and 24 hours.

7. Press the center of the lid on each jar. When properly sealed, the lid should be concave and unmovable. Label the jars with the date and contents.

Tags: peppers tomato, tomato sauce, peppers tomato sauce, processing time, Allow canner, canning jars

Make Spicy Cheese Dip

For a quick and easy appetizer, consider making a spicy cheese dip to please guests of any age. Make this recipe ahead of time and serve with any kind of corn chips. Best of all, you can alter or add your favorite ingredients to this spicy cheese dip.

Instructions

1. Gather your ingredients and a 9 x 13 in. glass pan. Pre-measure the ingredients if possible.

2. Allow the cream cheese to thaw for half an hour before use. You need to spread the cream cheese easily.

3. Dice the tomatoes and jalapeno peppers and set aside. You can also use a small, 7 oz. can of tomatoes and peppers if you prefer.

4. Spread the cream cheese along the bottom of your glass pan using a spoon. The layer should be spread evenly so that you cannot see the bottom of the pan.

5. Open the canned chili and spread evenly, covering the cream cheese layer completely. You may opt for canned chili with or without beans, depending upon your preferences.

6. Sprinkle the diced tomatoes and jalapenos over the chili layer. Use these ingredients sparingly if you do not like very spicy foods.

7. Add the shredded cheese to the top of the tomato layer. Any type of shredded cheese works well for this recipe, including cheddar, Mexican blends, Colby and Monterrey Jack blends.

8. Preheat the oven to 350 degrees. Heat the dip for 10 to 15 minutes or until the cheese bubbles.

9. Serve with corn chips. You may also opt to offer shredded lettuce, sour cream or salsa on the side.

Tags: cream cheese, canned chili, corn chips, shredded cheese, spicy cheese

Make Subway Sandwiches At Home

Lots of people love Subway sandwiches. They're delicious, and you can put anything on them that you like. They're perfect for either a lunchtime meal, a picnic or a quick weeknight dinner. However, instead of driving to the restaurant and spending money on sandwiches made by someone else, you can easily build your own.

Instructions

1. Make a foot-long sandwich roll. Remove the refrigerated dough from its packaging and place it on a baking sheet. Brush with melted butter. Add a light sprinkling of herbs if you like your sandwiches to have some zest to them. Bake until the bread is a nice golden brown color and allow it to cool completely.

2. Cut the sandwich roll. To do this the way they do at Subway, make a V-shaped incision along the top, removing a wedge-shaped portion of the bread.

3. Place your favorite meat toppings on the open bread. Use pepperoni, ham, turkey, pastrami or even meatballs.

4. Add a layer of cheese. Choose from provolone, American, cheddar or muenster.

5. Layer vegetables on top of the cheese. Slice up some pickles, green peppers, onions, lettuce, tomato and hot peppers.

6. Add condiments last. Use your choice of mustard, mayonnaise, oil, vinegar or Italian dressing. Top it off with a bit of salt and pepper. Close the sandwich, cut it in half, and serve. If you like, add a helping of chips and a soft drink.

Tags: sandwich roll

Harvest & Roast Sunflower Seeds

Sunflower seeds make a delicious, satisfying snack.

Sunflower heads can grow to be quite large, yielding edible sunflower seeds that can be harvested and roasted to eat. When you want to harvest and roast your own sunflower seeds, it's important to choose the correct time to harvest so that the seeds are not only edible but taste great as well. The proper roasting technique is also important, but once learned it is easy to repeat.

Instructions

1. Cut the head of the sunflower off after the disc on the back of it turns a yellow color. Store in a paper bag until the disc turns dark brown, the tell-tale signal that the seeds are ready to be roasted or stored.

2. Rub your palm across the middle of the sunflower to loosen the seeds. Some may fall out on their own after this step, and some may need to be picked out individually with your fingers.

3. Rinse the seeds well in a strainer. Set them evenly across a baking sheet.

4. Bake the seeds in the oven for 10 minutes at 350 degrees Fahrenheit.

5. Allow the seeds to cool and toss with the preferred amount of salt. Store them in a plastic bag.

Tags: that seeds

Bite On Popcorn Kernels With A Bruised Gum

Popcorn, the quintessential movie snack, can be very painful to eat.

Dental health issues can be very difficult to deal with and can adversely impact your ability to perform normal tasks (eating, drinking, talking, etc.). It is important that you treat an injured mouth gently during the healing process, so that you don't cause further injury. Some foods can be hard on your teeth in general, and can be extra difficult to eat when you've suffered an injury, such as broken teeth, bruised gums and lacerated tissue.

Instructions

1. Pop your popcorn kernels in a steam popper, microwave popper or on the stove top. If you do not have a steam popper or a microwave popper, you can pop corn on the stove top using a pot with a fitted lid. Pour the desired amount of popcorn kernels in the bottom of a large pot and pour enough oil into the pot to coat the kernels completely.

2. Cover the pot and cook the kernels over medium-high heat until all of the kernels have popped or until three seconds have lapsed between pops. Remove the pot from the heating element and add salt, butter and any herbs you would like to use. Re-cover the pot and shake it to evenly coat the popcorn. If your pot doesn't have heat-proof handles you will want to wear oven mitts.

3. Eat the popcorn slowly and allow it to dissolve in your mouth before you bite down on it. Eating the popcorn in this manner will allow the popped kernels to soften enough that they will not irritate your bruised gums. Avoid eating unpopped kernels of popcorn or you will experience additional pain. Chew the popcorn with the unaffected side of your jaw and crush the popped corn against the roof of your mouth with your tongue.

Tags: bruised gums, microwave popper, popcorn kernels, popper microwave, popper microwave popper, steam popper, steam popper microwave

Whipped Shea Butter Vs Whipped Coconut Oil

Coconut oil and shea butter are superior skin moisturizers.

Shea butter and coconut oil have both been used for centuries around the world to soothe and treat myriad skin conditions. Both are harvested from organic sources. They possess many of the same qualities, and are used mostly for identical purposes. Which version you choose to slather on your skin is a matter of preference.

Shea Butter

Shea butter comes from karite nut trees that are indigenous to Africa. Shea butter is the taupe-colored fat of the the nut; to extract the fat, karite nuts are crushed and boiled. Shea butter is often used as an additive in cosmetic products, but can be purchased in its whole form in many health food and nutrition stores.

Shea Butter Benefits

Shea butter is lauded for its moisturizing properties. Its high levels of fatty acids are excellent for retaining moisture within the layers of skin, and promoting elasticity. (Elasticity is what keeps skin youthful-looking; as elasticity decreases, fine lines and wrinkles appear.) Shea butter has been used for centuries in African countries to expedite the healing of wounds, soothe skin conditions like psoriasis and even as a scalp moisturizer to ward off dandruff.

Coconut Oil

Coconut oil is extracted from the kernel, or the white meat, found inside coconut shells. To extract the oil, the coconut meat must be shredded, heated, and added to water before boiling. The oil then bubbles on the surface as a fatty substance, which is skimmed off the top of the liquid mixture and reserved for future use. Coconut oil has been used for centuries as a dermatological healer, particularly in southeast Asian countries. Whole coconut oil, in liquid form, can be found in most nutrition stores.

Coconut Oil Benefits

Coconut oil's primary function is hydration. It is an effective moisturizer, especially for chronic dry skin. It even helps to soothe the discomfort caused by skin conditions such as psoriasis and eczema. It's an ingredient found in many body lotions and creams.

Because it is a superb hydrator, it is often attributed to delaying the onset of fine lines, wrinkles and creases on the face. Skin that is property moisturized holds more water; dry skin creases easily and, over time, can lead to the development of fine lines.

Whipped Formulas

When referring to "whipped" shea butter and coconut oil, it is important to understand the distinction. It is difficult to find in stores. Only shea butter or coconut oil that you whip yourself maintains the full benefits listed above. Coconut oil and shea butter can be mixed at home from their pure states using a hand mixer. The whipped formula can then be applied directly to the skin as a moisturizer.

If you are purchasing skincare products with the term whipped, such as whipped body lotion with coconut oil, it is not in the same state as pure coconut oil. In these cases, it is used as an additive and therefore, is present in lower concentrations. Therefore, its properties will be less effective.

Tags: been used, been used centuries, butter coconut, fine lines, shea butter

Make Coconut Shrimp With Mango Sauce

Coconut with mango sauce is a tropical appetizer.

Coconut shrimp is a treat for almost any palate. The mango flavor melds with the coconut shrimp, giving the shrimp a fruity sweetness in addition to the coconut and honey. The flavors are further enhanced with an element of heat brought to the recipe by a dash of cayenne pepper. This dish is simple to make and is sure to be a hit with your guests.

Instructions

1. Preheat the oven to 425 degrees F.

2. Line a baking sheet with foil, and then lightly coat the foil with a nonstick cooking spray.

3. Shred fine 1 tsp. of the peel from a lime into a small bowl. Squeeze the juice from the lime into your blender.

4. Add 1 cup chopped mango as well as the honey and cayenne pepper to the blender. Cover and blend the mixture until it is smooth.

5. Remove ¼ cup of the mixture to a shallow dish. Transfer the remaining mixture to a bowl, and top it with your lime peel and fresh cilantro. Set the mixture aside as dipping sauce.

6. Rinse the shrimp, and pat them dry. Sprinkle them lightly with salt.

7. Place your coconut in a shallow dish. Dip the shrimp in ¼ cup mango sauce. Press the shrimp into the coconut until it is completely coated.

8. Place the coated shrimp on a baking sheet, and put the baking sheet into your oven.

9. Bake the shrimp until the coconut is golden brown, which typically takes 8 to 10 minutes. Remove from the oven.

10. Serve your shrimp with the dipping sauce as well as the remaining chopped mango and cilantro.

Tags: baking sheet, cayenne pepper, chopped mango, dipping sauce, from lime

Make A Chicken Sandwich

Chicken sandwiches are a protein-rich, satisfying meal.

Chicken sandwiches are a tasty way to combine protein, whole grains and vitamins in one quick meal. Chicken meat is low in calories and carbohydrates, and high in protein. Using leftover chicken breasts or meat from a roasted or rotisserie cooked chicken provides the benefit of pre-seasoned meat to enhance any other condiments you add to your sandwich. Fresh chicken is a filling, healthy alternative to lunch meat, and goes well with a variety of different vegetables and toppings. Chicken breast meat contains less fat than the meat from the thigh, wings or legs.

Instructions

1. Lightly toast two slices of bread in a toaster.

2. Spread a teaspoon of mayonnaise or other condiment on one side of each slice of bread.

3. Remove all bones and skin from the chicken. Removing the skin removes the majority of the fat from the chicken meat.

4. Slice the chicken into pieces that will fit on the bread. If your chicken is not seasoned, add dry seasonings such as salt, pepper or rosemary to enhance the flavor of the meat.

5. Place the chicken on one slice of bread.

6. Top the chicken with vegetables such as tomato slices, lettuce or pickles, and add cheese if desired.

7. Place the second slice of bread, condiment side down, on top of the chicken.

Tags: slice bread, Chicken sandwiches, condiment side, from chicken, meal Chicken, meat from

Create An Allergyfree Garden

Create an Allergy-Free Garden

Love the look and smell of a garden? Can't do either because the pollen has blurred your vision and clogged your nose? Try an allergy-free garden.

Instructions

1. Get rid of any plants that attract mildew, rust or aphids. Plants grown in the wrong place will fail to thrive: shade plants grown in the sun, or sun-loving plants grown in the shade, may attract insects or disease. Buggy, mildewed plants produce molds, and molds produce allergenic spores. Cut these plants down, dig them up and replace them with plants that thrive in your garden conditions.

2. Hire gardeners or landscapers who understand the principles of creating allergy-free landscapes and gardens. If your favorite gardener doesn't yet understand this, encourage him or her to read up on the subject.

3. If your entire yard is shaded by trees, consider thinning the trees or removing some to let in the light. Fresh air and sunshine will cut down on molds and spores.

4. Cut back male trees such as "fruitless mulberries" in winter. You can, in effect, give them a sex change - just graft them with wood from a female tree of the same species. (Separate-sexed trees and shrubs - called "dioecious" - will either be all male or all female; the females are pollen-free and actually trap and remove airborne pollen, while the males produce tons of pollen. Male trees are by far more common now in urban landscapes; this is one of the main reasons allergies have become so common in cities.)

5. Keep your lawns well fertilized and mow them often. Lawnmower blades should be sharp; dull blades rip off the grass and the exposed surfaces are subject to disease - thus, mold and spores. Also, sharp blades put less stress on the grass, resulting in healthier lawns that are able to choke out allergy-causing lawn weeds.

6. Encourage your nursery salespeople to sell more pollen-free plants and to allergy-rank all their plants according to the OPALSA¤ plant allergy scale. (A rank of 1 on the scale is best; 10 is most allergenic. Try to use only plants ranked 1 to 6, and use as many plants ranked from 1 to 3 as possible.)

7. Arm yourself with information. Read the book "Allergy-Free Gardening." Look for relevant articles in trade journals such as "California Landscaping," "Pacific Coast Nurseryman Magazine," "Colorado Nurseryman" and "Grounds Maintenance," and in magazines like "Alternative Medicine," "Awareness," "Conscious Choice," "Garden Design" and "New Scientist."

8. Visit Web sites devoted to allergy-free garden concepts as sources for pollen-free trees, shrubs, flowers, and yes, even all-female, pollen-free lawns. Start your search at a site like Google or Yahoo and use key words such as "allergy-free," "pollen-free," "gardens" and "lawns."

9. Have patience. An allergy-free yard doesn't have to happen overnight. Each year get rid of some of the worst plants and replace them with some of the best.

Tags: them with, allergy-free garden, plants ranked, plants that, replace them, replace them with, trees shrubs

Fry Chocolate

Deep fry chocolate into a tasty treat.

Frying chocolate turns a classic sweet treat into a unique, melted dessert. Batter provides a satisfying crunch and the pleasant taste of fried dough, while biting into the treat reveals a mass of gooey, melted chocolate inside. Making a fried chocolate bar is easy and you can quickly whip up this one-of-a kind treat.

Instructions

1. Place the chocolate in the freezer. While the bars don't need to be frozen, they should be cooled.

2. Heat oil in a deep fryer to 375 degrees Fahrenheit.

3. Combine flour, corn starch and baking powder in a bowl. Whisk the ingredients together.

4. Add the liquid -- milk, seltzer or water -- to the dry mixture to create batter. Mix just until the ingredients are combined; over-mixing will cause the batter to be tough.

5. Dunk the chilled chocolate bars in the batter, allowing it to coat the bar entirely and evenly. Carefully add the chocolate to the deep fryer to avoid splashing the oil. Fry the chocolate until the batter is golden brown and crispy.

6. Remove the fried chocolate from the deep fryer and set it on a paper towel to absorb excess oil.

Tags: deep fryer, fried chocolate

Bake Pumpkin Seeds

Bake Pumpkin Seeds

Very few fruits are as versatile as the pumpkin. You can make pumpkin pie, pumpkin soup or pumpkin bread; you can make a lantern out of the non eatable parts for Halloween and you can even bake the seeds and eat them as a snack. This eHow will instruct you on best bake pumpkin seeds.

Instructions

1. Separate the seeds of a freshly carved pumpkin from the stringy membrane. Rinse the seeds just until they are free of any membrane matter.

2. Heat the oven to 350 degrees F.

3. Put the seeds on a paper towel and let them dry for a few minutes.

4. Spray a baking sheet with butter-flavored nonstick cooking spray or brush with a light coating of vegetable oil. Put the seeds on the baking sheet in a single layer, turning to coat lightly with the spray or the oil. Sprinkle the seeds lightly with salt, if desired.

5. Put the baking sheet in the oven. Cook the seeds for 10 to 20 minutes, or until brown and slightly crisp, turning once. Allow to cool before eating.

6. Store seeds in an airtight container.

Tags: baking sheet, Bake Pumpkin, Bake Pumpkin Seeds, lightly with, Pumpkin Seeds

What Is The Gallo Belgic

Gallia Belgica was a Roman province established in 27 B.C. that occupied part of modern-day France, Germany, Luxembourg, Belgium and the Netherlands. Gallo Belgic is the adjective historians often use today to refer to pottery and coins related to Gallia Belgica. The province lasted until 300, when emperor Diocletian created the new territories of Belgica Prima and Belgica Secunda.

Coins

Before the Roman invasion and the formation of Gallia Belgica, local tribes already minted their coins, which had more a social than commercial value. While day-to-day commercial transactions often happened without coins, some affluent people used coins as special gifts or for the payment of dowries. After the Roman invasion, the use of coins became more commercial. Both pre-Roman and Roman Gallo Belgic coinages are classified as A, B, C, D or E, according to the period of time and specific place where they were produced. Gallo Belgic A are the earliest coins, dating from about 100 B.C.

Pottery

Gallo Belgic pottery was produced from the 1st century B.C. to the 1st century A.D., when Roman emperor Domitian divided parts of Gallia Belgica to create new provinces. In Europe, Gallo Belgic pottery was the first to be mass-produced. Archaeological findings include cups, beakers and platters, often black or red. Gallo Belgic potters exported their production to other Roman provinces, such as modern-day Britain.

Roman Conquest

Emperor Julius Caesar led the invasion of the territory that Romans would later call Gallia Belgica in 57 B.C. More than 15 local tribes united to fight against the Romans, but did not resist the Roman cavalry. One of the last to resist, the tribe Bellovaci organized a large uprising against the Roman invasion to their territory in 52 B.C. The Roman army slaughtered all the rebels during a failed ambush.

Gallo Belgic Society

Soldiers, Roman governors, local elites, druids and common citizens were part of the Gallo Belgic society. While allowing the local culture to survive, Roman governors of Gallia Belgica introduced the Roman culture through the architecture, arts, language and political organization. Local elites were the first to adopt romanized names and to learn Latin, the official language of the Roman Empire.

Tags: Gallo Belgic, Gallia Belgica, Roman invasion, Belgic pottery, Gallo Belgic pottery

Make Amazing Fresh Salsa

The fresher the ingredients the better the salsa

Fresh salsa, made right in your own kitchen, is always a crowd-pleaser. Using a sharp knife and ingredients from your garden, a farmers' market or your local grocer, make this amazingly fresh and simple salsa recipe, and wow your guests at your next barbecue or Mexican dinner. Leftovers are perfect for snacking in front of the TV.

Instructions

1. Dice the tomatoes into small pieces and transfer to a glass mixing bowl. Using glass, which is non-reactive, will ensure that the flavors stay as fresh as possible.

2. Chop the onion into very small pieces and add to the tomatoes.

3. Remove the seeds and chop the jalapeno pepper. Add it to the tomatoes. You can control the "heat" of the salsa by adding more or less of this ingredient.

4. Peel and mince one garlic clove and add to the other ingredients.

5. Measure and add the olive oil, cumin, lime juice and salt.

6. Gently stir the ingredients together and cover the bowl with plastic wrap. Refrigerate for at least one hour or overnight, allowing the flavors to "marry." Serve with your favorite tortilla chips.

Tags: small pieces

List Of Hard Cheeses

Hard cheeses are less likely to melt than soft varieties.

Some cheeses are so hard that they must be broken apart rather than sliced. These cheeses are sold in a block, grated or shredded and are a flavorful addition to pasta, soup and salad. Hard cheeses require a partially skimmed milk for production and contain a high amount of protein. Parmesan, or Parmigiano, is one of the most popular cheeses consumed throughout the world. A cheese popular in Latin cuisine, cojita is called the Parmesan of Mexico. Aged Gouda from Holland has a nutty, sweet flavor.

Parmesan (Parmigiano)

Parmesan is named for a city in Italy called Parma, but is enjoyed worldwide according to cheese.com. This hard cheese is dry and light-yellow with a golden rind on the exterior. With its grainy texture, Parmesan is a sharp-flavored cheese and typically grated onto dishes, such as pasta, salad or bread, in small amounts. After Parmesan is formed from milk curds in a two-day production, it is placed in a salt brine for one month. The cheese then matures for two years in a high humidity environment. Parmesan pairs well with Pinot Noir and Cabernet Sauvignon wines.

Cojita

Cojita is a hard cheese that comes from Mexico. Original cojita is made using goat's milk, but the cheese is also prepared with cow's milk. The strong flavor of cojita goes a long way, and the cheese is usually grated. The Parmesan of Mexico, cojita is served as a topping for refried beans, chili dishes and salads. Some Mexican dishes call for cojita to be added before cooking, such as in casseroles. In the United States, cojita is served shredded in fruit salads and on top pastas and spicy dishes in place of Parmesan for more zip and flavor.

Gouda

Aged Gouda is a hard cheese that originated from the town of Gouda in Holland. When young, this yellow cheese is smooth and creamy, with fruity undertones and a sweet bite. Encapsulated in a waxy rind that is also yellow, the flavor of Gouda intensifies as it ages. Look for a black waxy rind to signify that the Gouda is a mature variety of the cheese and has been aged for more than 18 months resulting in a more intense flavor. Gouda is complimentary to wine and fruit, according to cheese.com, and is versatile enough to serve alone or use in preparing dishes.

Tags: flavor Gouda, hard cheese, according cheese, Aged Gouda, cheese that, cojita served

Grow Curry Leaves In A Sun Room

Grow curry leaves in your sunroom.

Curry leaves grow on a curry plants or Murraya koenigii, which are South Asian natives. In its native environment the curry tree grows to heights of 12 feet with an equal branch spread at maturity. Curry plants have a slow growth rate and grow well in pots making them ideal for indoor growers who live in cooler climates. If you have a sunroom, a curry plant will appreciate its warmth during the fall, winter and spring, just as long as you allow it to bask outdoors in summer.

Instructions

1. Fill a 4-inch planting pot with damp organic potting soil. Press three to four curry plant seeds into the soil at a 1/4-inch depth.

2. Cover the pot with a piece of plastic wrap. Secure the plastic wrap to the pot using a rubber band.

3. Place the pot in an area of your sunroom that receives at least eight hours of bright, indirect sunlight. Set the pot on a heating pad set to 70 degrees Fahrenheit.

4. Lift the plastic wrap every few days to check for moist soil. Spritz the soil with water from a spray bottle to keep it moist, if necessary. Continue the process of providing bright, indirect sunlight, heat and moisture within your sunroom until the seeds germinate, which should take approximately two to three weeks.

5. Remove the plastic wrap as soon as the seeds begin to sprout. Continue to keep the soil moist and warm as the curry plant seedlings grow. Maintain the same amount of bright sunlight within your sunroom as the seedlings grow.

6. Pluck-out the weakest curry plant seedlings and discard once they develop their second set of true leaves. Leave only the healthiest looking seedling to grow in the pot, offering the same light, heat and moisture provisions as before.

7. Allow the curry plant to continue growing in your sunroom for the first year. In the summer of the second year, begin to bring the curry plant outdoors to bask in the warm sunlight. Set the pot out on your deck or patio and continue to keep the soil moist.

8. Bring the curry plant back into your sunroom when the summer temperatures begin to dip below 55 degrees Fahrenheit. Return the curry plant to its bright location and place it on top of its heating pad set to the constant 70 degrees Fahrenheit. Move the curry plant back outdoors each summer.

Tags: curry plant, your sunroom, plastic wrap, degrees Fahrenheit, bright indirect

Tell When Watermelons Are Ready To Pick

Ripe watermelons will be juicy and sweet on the inside.

Growing watermelons in your own garden might prove to be worth the hassle. When you have the space to do so, you will be able to grow dozens of watermelons throughout the season. These can be enjoyed by you and your family, and they can be given away to friends and neighbors. If you grow enough watermelons, you might even be able to make some extra cash at your local farmer's market. However, your watermelons won' be worth much unless you learn to tell when they are ready to pick.

Instructions

1. Research the variety to find out how large your watermelons should grow. Different varieties will grow to different sizes. If you're not sure, talk with a worker at your local plant nursery. You can also check a product description in the nursery for the type of watermelon you planted.

2. Look at the bottom of the watermelon. When the melon is ripe and ready to be picked, the bottom will have turned from a green color to more of a yellowish tint.

3. Take a knife and attempt to gently pierce through the skin of the watermelon. It should be tough to pierce when the melon is ripe.

4. Check the tendrils that are directly around the watermelon. If they're darkened and dry, you have a ripe melon.

5. Knock on the watermelon on an early morning. If you hear a light thump or a metallic noise, the watermelon it not ripe yet. A dull noise means that it is ready to be picked.

Tags: melon ripe, ready picked, your local, your watermelons

Pan Fry And Sear Pork Chops In A Cast Iron Skillet

Pork chops pair well with carrots, potatoes and green beans.

Seared and pan-fried pork chops are typically served in Italian restaurants and in Italian cuisine, but many different cultures have adopted the preparation for its rich, hearty flavor. Seared and pan-fried pork chops make an elegant, yet simple main course that you can serve with numerous side dishes, both of Italian origin or otherwise, while appealing to even the pickiest of palates.

Instructions

1. Wash both sides of the pork chops under cold, running tap water. Dry the pork chops with paper towels or disposable kitchen cloths.

2. Rub the pork chops on both sides with sea salt or kosher salt and freshly ground black pepper.

3. Spread 1/2 cup all-purpose flour evenly on a large serving platter.

4. Add 1 tbsp. vegetable or canola oil to the cast iron skillet. Heat the skillet over high heat for 1 minute or until the oil just begins to smoke.

5. Dredge the pork chops in the flour mixture, coating evenly on both sides.

6. Put the pork chops in the hot skillet and cook for 1 minute on each side. Remove the pork chops and place them on a layer of paper towels or disposable kitchen cloths to remove the excess oil.

7. Place the pork chops back in the skillet and add 1/8 cup filtered water or white wine.

8. Cover the skillet and cook for 15 minutes, flipping the pork chops halfway through.

9. Transfer the pork chops to individual serving plates or a large serving platter and serve immediately while hot.

Tags: pork chops, both sides, both sides pork, disposable kitchen, disposable kitchen cloths, kitchen cloths

Grow Calamansi From Cuttings

Calamansi trees produce small orange citrus fruit year round.

Calamansi trees make ideal ornamental citrus trees in pots on a patio or planted in the landscape. This dwarf citrus produces small orange-like fruit year round. Though edible, the sour fruits are better left to adorn the trees branches then for eating or juicing, though you can use them to replace lemons in the kitchen. Calamansi trees, also called calamondin trees, have a thick, glossy-green canopy. Propagate calamansi trees from rooted cuttings to expand your collection of this Chinese native citrus variety.

Instructions

1. Make the cutting in late spring or summer when the calamansi tree is producing new growth. Select new growth that has hardened slightly. The wood should be springy but not brittle. Look for a branch that is beginning to turn from green to brown as it matures.

2. Cut the branch just below a leaf node or a set of leaves, using a pair of sharp pruning shears. Make the cut horizontal. Make a second cut 3 to 5 inches higher on the branch just above a set of leaves at a 45-degree angle.

3. Pinch off the leaves from the bottom of the cutting but keep the leaves at the top of the calamansi cutting.

4. Fill a hand-held spray bottle with water. Mist the cutting every few minutes after cutting it while you prepare the pot to keep the cutting from drying out.

5. Select a tall narrow pot. Use a pot with a 2- to 3-inch diameter top and 4- to 8-inch depth. Use a pot that has holes in the bottom to allow water to drain through.

6. Mix equal parts grit, sand and sawdust in a bucket. Blend the materials thoroughly and add water until the mix is damp and crumbly. Fill the rooting pot with the damp potting mix.

7. Insert the bottom 2 to 3 inches of the cutting into the pot. The bottom of the cutting has the horizontal cut and no leaves. Mist the leaves of the cutting with water to keep them damp.

8. Place a clear plastic bag over the top of the pot. Position it upside down with the mouth around the rim of the pot and the bottom of the bag covering the cutting to create a humid environment around the calamansi cutting. Secure the plastic bag around the lip of the pot with a rubber band.

9. Put the cutting in a room that has bright indirect light. Keep the cutting between 77 and 80 degrees Fahrenheit. Remove the plastic bag once or twice a week and mist the leaves and the rooting mix with water to keep the humidity high inside the plastic bag.

10. Remove the plastic bag when the calamansi cutting produces a mature set of new leaves. Plant it out into a nursery bed in spring. Calamansi cuttings grow 18 to 24 inches tall in the first year.

Tags: calamansi cutting, Calamansi trees, with water, bottom cutting, branch just, fruit year, fruit year round