What Do You Do With Fresh Zucchini

Zucchini is easy to grill, cook and bake.

Zucchini, a vegetable grown in the summer, can be used in a variety of dishes. Whether you're looking to make a starter salad, something to go with your barbecue, fresh vegetables to add to your pasta or even dessert, zucchini is one vegetable that's good with just about everything.

Grilled

Zucchini can be sliced and grilled right on your barbecue for a tasty summer side dish. Put your zucchini on a large piece of aluminum foil; this will not only help to cook it thoroughly, but it will also keep the seasonings in place. Slice your zucchini into thin, long strips. Sprinkle olive oil, salt, pepper, garlic powder, even dried herbs on to the slices to season. Fold the aluminum foil around the zucchini strips, and place them right on the grill. Grill the zucchini for five minutes on each side, or until the slices are crispy on the outside and tender on the inside.

Sauteed

Sauteed zucchini is great for a simple side dish, or you can add it to other vegetables like asparagus or green beans as well as pasta in an olive oil sauce. Slice up the zucchini into small bite-sized pieces. Pour about two tablespoons of olive oil into a frying pan and heat the pan to medium heat. Add your zucchini slices, fresh garlic, salt and pepper. Allow the zucchini to saute for about five to 10 minutes, or until it and the garlic are tender but not browned. Pour the entire contents of the pan over your pasta, mix with other vegetables or place into its own dish.

Grated

Fresh zucchini doesn't have to be cooked at all to be enjoyed. Instead, grate, shred or slice up a whole zucchini into very thin strips. Make yourself a large garden salad with lettuce, tomatoes, arugula, cucumbers, baby spinach, slivered carrots and any other fresh vegetable you like on your salads. Add the sliced and grated zucchini strips to the top of the salad and enjoy with your favorite dressing, cheeses, and other salad condiments.

Bread

If you have a lot of zucchini, consider making zucchini bread for a fresh and sweet treat. Mix together eggs, vegetable oil, grated zucchini, flour, baking soda, baking powder, and salt along with nutmeg, cinnamon, and vanilla extract for sweetness. You can add chopped walnuts or pecans, as well as dried cherries, cranberries, raisins or even chocolate chips to make the bread a little more decadent. This recipe is simple and quick (it only bakes for about 20 minutes), and with under 250 calories per serving, it's much healthier than a piece of cheesecake.

Tags: your zucchini, zucchini into, aluminum foil, five minutes, grated zucchini, other vegetables, salt pepper

Make Healthy Calamari Steaks

Serve a fresh calamari steak.

If you're familiar with calamari as a deep-fried appetizer served with tartar sauce or cocktail sauce, expand your horizons with calamari steaks. This fresh steak should never taste fishy. Buy it at a reputable fish monger or butcher to ensure you're receiving a fresh, not pre-frozen steak. The calamari takes only a few minutes to grill or broil. Prepare the sauce in advance so that it is ready to place on the quickly-cooked steaks.

Instructions

1. Turn the barbecue on to a high heat. If you are not using a barbecue, turn the broiler to high.

2. Put the cilantro, parsley, olive oil, lemon juice, cayenne pepper, garlic and paprika in food processor. Grind to a paste.

3. Wash the calamari steaks and pat dry. Place the steaks on the barbecue or under the broiler for 2 minutes on each side.

4. Remove the steaks from the cooking surface and coat with the spice mixture. Squeeze fresh lemon juice over the steaks and serve immediately.

Tags: calamari steaks, lemon juice, with calamari

Make Buttermilk Pie Crust

A buttermilk pie crust is going to be more tender than an ordinary pie crust, because the acid in the buttermilk inhibits the formation of gluten. Too much gluten is one of the reasons a pie crust may turn out to be too tough. If you don't have any buttermilk on hand, you might substitute another acidic ingredient, such as either lemon juice or sour cream--these ingredients will make your pie crust turn out tender, too.

Instructions

1. Mix the flour, salt and baking soda together in a large bowl.

2. Cut the butter into small pieces with the knife and add it into the mixture.

3. Work the butter into the dry mixture with a pastry cutter until it's a rough meal with only pea-sized pieces of butter scattered through it.

4. Pour the buttermilk over your dry mixture and stir until it pulls together into dough. Add water little by little, if necessary, if it still crumbles apart after being thoroughly mixed. Stop adding water when you can get the pieces to stick together.

5. Scatter flour on a flat, dry working surface. Dip your hands in flour to keep the dough from sticking to them.

6. Knead the mixture into a ball of dough, working on the floured surface. Work this into a flat shape, wrap it in plastic wrap, and chill it in the refrigerator for at least half an hour.

7. Remove the dough from the refrigerator and take off the plastic wrap.

8. Roll the dough into a flat disc about 11 inches wide. Drape it over the pie pan and let it settle into the shape of the pan--don't press or fold it.

Tags: butter into, crust turn, dough from, into flat, into mixture

Make Homemade New Orleans Shrimp Cocktail Sauce

Make Homemade New Orleans Shrimp Cocktail Sauce

As any native of New Orleans will tell you, the idea of purchasing pre-made cocktail sauce is akin to blasphemy. In less then five minutes, you can make your own cocktail sauce, and it'll be the best you ever had. Although cocktail sauce is traditionally used for boiled shrimp in most parts of the United States, in New Orleans it is used for a variety of seafood, including boiled shrimp but also raw or fried oysters, fried shrimp and fried catfish.

Instructions

1. Put 1 cup of ketchup in a soup bowl.

2. Add 1 tbsp. horseradish to the ketchup. The horseradish gives the cocktail sauce its kick (and its texture). The ratio of 1 tbsp. horseradish to 1 cup ketchup is recommended, but you can kick it up a notch by adding more horseradish.

3. Cut a lemon in half and squeeze the juice into the mixture.

4. Add a dash of Worcestershire sauce to the mixture.

5. Add a dash of hot sauce to the mixture.

6. Add salt and pepper to taste.

7. Stir the mixture rapidly with a fork until all the ingredients are mixed well. If the mixture seems too watery, add a small dab of horseradish to help thicken it up.

Tags: boiled shrimp, cocktail sauce, Homemade Orleans, Homemade Orleans Shrimp, horseradish ketchup, Make Homemade

Miracle Whip & Mayonnaise Macaroni Salad

Combine Miracle Whip and mayonnaise to make the dressing for macaroni salad.

Mayonnaise and Miracle Whip offer similar consistencies, as both contain raw eggs yolks, oil, lemon juice and spices. Miracle Whip tastes sweeter than regular mayonnaise because it includes corn syrup and sugar. Blending mayonnaise with Miracle Whip cuts down on the sweet flavor. Combine mayonnaise and Miracle Whip to coat pasta and mix with pasta salad ingredients for a refreshing and cold side dish.

Instructions

1. Bring a pot of water to a boil on high heat -- use 6 qt. of water per 1 lb. of pasta . Place the elbow pasta in the pot and cook for eight minutes to achieve an al dente texture that is firm and not too soft. Drain the pasta in a colander over your sink. Transfer the elbow pasta to a bowl and place in the refrigerator to chill for at least 30 minutes.

2. Dice one onion, one green bell pepper and two celery sticks into small pieces and place the pieces into a mixing bowl. Add shredded carrots, if desired. Add and stir in 1/2 cup of mayonnaise and 1/2 cup of Miracle Whip with a spoon or spatula. Season the mixture with salt and pepper to taste. Place the mixture in the refrigerator to chill for 30 minutes.

3. Place three eggs in the bottom of a pot. Fill the pot with water until there is 1 inch of water over the eggs. Bring the water to a boil on high heat. Remove the eggs with a spoon as soon as the water begins to boil. Wait for the eggs to cool down for 15 minutes. Remove the shells with your fingers. Cut the eggs into small pieces.

4. Take the macaroni out of the refrigerator. Drizzle olive oil over the top. Stir the macaroni so that it is not sticking together. Remove the mixing bowl of mayonnaise, Miracle Whip and vegetables from the refrigerator.

5. Pour the elbow macaroni and the chopped hard-boiled eggs into the mixing bowl. Mix the ingredients with a spoon until the macaroni is coated. Place the mixture in the refrigerator to chill and congeal for 30 minutes

Tags: Miracle Whip, mayonnaise Miracle, mixing bowl, refrigerator chill, with spoon, boil high

Do A Cajun Crawfish Boil

In New Orleans and Acadiana, people don't just boil crawfish. They add spice and flavor and have a Cajun crawfish boil. Boiling crawfish is a reason for a party, so invite your friends over, get some drinks and prepare to indulge. The Cajun part of this dish makes it a spicy treat.

Instructions

1. Get the crawfish. The average person can eat between three and five pounds of crawfish. Figure out how much you'll need and head to the seafood market. Crawfish normally are sold in bags of 30 to 40 pounds and they need to be alive.

2. Clean the crawfish. Crawfish are bottom dwellers or mud-eaters, which is why they are often called mud-bugs. To clean the crawfish, mix cold, fresh water with a box of salt and put the crawfish in it. Let the crawfish set for several minutes, drain the water and make up a new salt water mix.

3. Get a recipe for Cajun crawfish. Gumbo Pages provides a traditional recipe for Cajun crawfish that's adapted from the old "Jazz and Heritage Festival Cookbook". The site also offers a recipe for homemade Seafood Boil Seasoning. Some people prefer to use Zatarain's crab boil as the seasoning.

4. Find a large pot--the bigger the pot, the less batches you have to cook. Fill the pot halfway with water and add all your seasoning. When the water boils and is tinted from the seasoning, it's time to add the crawfish. You need to remove any dead crawfish, they won't taste good cooked.

5. Add vegetables and any other extra ingredients. Most people add corn on the cob and small potatoes to the pot. Cajun smoked sausage enhances the Cajun flavor of the dish. Allow the crawfish and ingredients to cook at a boil for eight to ten minutes.

6. Cool the crawfish. Remove the pot from the heat and add one or two bags of ice to the mix. Let the crawfish soak for 10 minutes. Strain the water from the crawfish and poor the crawfish onto your table covered in newspaper. You can add additional cayenne pepper and salt to taste.

Tags: Cajun crawfish, recipe Cajun, recipe Cajun crawfish

Grow Jalapeno Chiles Fast

Grow Jalapeno Chiles Fast

The jalapeno chile pepper provides a zesty kick to recipes such as chili, stews, tacos and burritos. The home gardener can easily grow these peppers, which can provide many weeks of spicy delights. Most jalapeno peppers take 72 to 75 days to mature from the time they are planted outside in the garden. If you simply cannot wait to begin enjoying your peppers, you can encourage the plants to grow as quickly as possible by creating the right growing conditions.

Instructions

1. Select the variety of jalapeno pepper with the shortest maturation. Some varieties, such as "Hot Biker Billy Hybrid" and "Hot False Alarm Hybrid," mature in as few as 62 to 70 days after being set outside in the garden.

2. Pre-soak the seeds overnight in lukewarm water eight weeks before the frost-free date for your area. This enables the seeds to soak up water and speeds up the germination process.

3. Plant the seeds in seedling starter pots filled with potting mix at a depth of approximately a quarter-inch. Water thoroughly and place in a south-facing window.

4. Keep the seedlings at a temperature of 85 degrees F, using a heat mat if necessary. Pepper plants love warmth and germinate in the least amount of time at this temperature. You should see growth within about seven days. The plants germinate at temperatures of 60 to 80 degrees F, but the process takes much longer.

5. Water the plants every other day with a couple of tablespoons of warm water.

6. Cover the bed where you plan to plant your peppers with dark plastic (polyethylene) or paper mulch one week before you plant the peppers outside. Jalapeno peppers thrive in warmth, and this helps to heat up the soil.

7. Transplant the seedlings outside into a sunny location two weeks after the danger of frost has passed. Space the plants 12 inches apart.

8. Water the crop weekly.

9. Harvest by cutting the peppers from the plant with a knife or scissors. Do not pull the pepper off or you may damage the plant. The peppers can be harvested in any stage in their development.

Tags: Chiles Fast, Grow Jalapeno, Grow Jalapeno Chiles, Jalapeno Chiles, Jalapeno Chiles Fast, outside garden

Cut Sashimi Tuna

Sashimi showcases the flavor and texture of fresh tuna.

Sashimi is simply raw fish sliced thinly to showcase flavor and texture. Often served with sushi, it's a Japanese delicacy that uses the finest fish. Freshness is absolutely essential to safe, delicious sashimi, so buy tuna only from a trusted fishmonger. Make sure the scales are shiny, the gills are pink or red and the eyes are not sunken. You may also be able to find fillets cut specifically for sashimi.

Instructions

1. Trim your fillets to the proper size and shape -- 1-1/2 to 2 inches wide and 1/2 to 1 inch thick. Remove the tapered tail end.

2. Rinse the fillets under cold water, rubbing gently to remove any impurities. Gently pat the fillets dry with paper towels.

3. Place the tuna fillets on a clean cutting board. There are two methods of slicing sashimi: flat or angled.

4. Slice the sashimi using the flat method. Using a very sharp knife, cut the tuna against the grain in one fluid motion. The slices should be about 1/4-inch thick. Slice from the top of the fillet to the bottom, as if slicing a loaf of bread.

5. Slice the sashimi using the angled method. Using a very sharp knife, shave the tuna at a downward sloping angle against the grain. The first slice will be imperfect, but establishes the angle for the rest of the slices. These slices should be 1/4-inch thick or thinner. This method exposes more surface area per slice.

6. Wipe your knife on a damp towel between each slice.

7. Serve immediately or refrigerate for up to four hours.

Tags: 4-inch thick, against grain, flavor texture, method Using, method Using very

Graft A Mango Tree

Graft a Mango Tree

Mango, known botanically as Mangifera indica, is a tropical evergreen perennial tree that is grown primarily for its edible fruit. While mangoes have famously large seeds and the trees can successfully be grown from seed, the best edible mangoes and most mangoes in commercial growing settings are from mango scions grafted onto sturdy sapling root stock. With their tropical heritage, temperature is critical to mango tree growth, fruiting and grafting. The rule is: cold kills. Always keep your mango tree above 40 degrees F and perform grafting in the spring when temperatures consistently rise above 50 degrees F. Mango tree saplings respond well to cleft grafting, and scion wood and sapling should bond and knit together in one to two years.

Instructions

1. Harvest mango scions, using sharp clean secateurs, from mature, year-old branches that are healthy and relatively straight. Each should have at least three buds and measure between an 1/8-inch and 1/4-inch in diameter and approximately 10 inches in length. Wrap the scions in a damp paper towel and place them in a resealable plastic bag until they can be grafted.

2. Create the cleft in the root stock sapling: cut across the top of the root sapling trunk in a V-shape on a 45-degree angle and approximately an 1 1/2 inches in depth.

3. Retrieve the moist scions from the plastic bag and cut the bottom ends of two scions with your knife at a 45-degree angle into a V-shape that fits snugly into the cleft in the top of the sapling.

4. Melt grafting wax. Snug the two scion ends into the opposite ends of the cleft and paint on the warm grafting wax to cover all exposed wood on the scions and the sapling.

5. Wrap grafting tape or rubber banding around the trunk where the scions meet to snugly secure the scions in an upright, fixed position. Monitor the grafts closely over the weeks to ensure that the protective wax remains in position. Add more if necessary to cover any exposed raw wood.

Tags: 45-degree angle, above degrees, approximately inches, cover exposed, cover exposed wood, exposed wood, Graft Mango

Make Crock Pot Pulled Pork

make a delicious pulled pork that is relatively easy and inexpensive

Instructions

1. Make sure pork cut has no skin on it and is capable of fitting into pot. Generously cover entire cut of pork with rub. Set aside.

2. Slice Onions into thin half circle pieces. Place half on bottom of crock pot.

3. Place pork rub covered pork into crock pot on top of onions. Place remaining onions one top of pork.

4. Add water or apple cider vinegar (apple cider vinegar with yield a more Carolina style pork, do according to personal taste) until about 3/4 of pork is covered in liquid. Set crock pot to low and cook 2 hrs/lb.

5. Once pork has gone through full cooking time separation of pork and onions from remaining liquid and fat needs to occur. Empty entire contents of crock pot into a large strainer (can do this is smaller steps also using tongs or slotted spoons). Once all liquid is removed return pork and onions to crock pot. Throw away any bones from pork cut.

6. Add bbq sauce (amount according to taste) to crockpot and set to warm. Pork is ready to be eaten almost immediately but can also stay on warm setting for hours. Eat by itself or on bun with additional bbq sauce

Tags: apple cider, apple cider vinegar, cider vinegar, pork covered, pork onions

Greek Restaurants Near Palm Desert California

Popular Greek dishes include warm pita bread and marinated, grilled meats.

Palm Desert, a small city in the Palm Springs area of Southern California, is a popular destination for those escaping the cold winter months in the north. Known for its resorts and golf clubs, the city lies at the center of the scenic Coachella Valley, which makes it also perfect for biking, hiking and eating healthy food. Influenced by the fresh ingredients of Mediterranean cuisines, the contemporary Greek restaurants near Palm Desert use vegetables, olive oils, cheeses, lean meats, yogurts and herbs to invigorate your palate.

Towne Center Cafe

The casual Towne Center Cafe is right in the heart of Palm Desert, and has an extensive homestyle Greek diner menu that offers hearty breakfasts all day. The portions are large and the cafe is usually busy with local regulars. The souvlaki feast includes skewered chicken, pork or lamb marinated in olive oil, lemon juice and oregano, then grilled and served with pita bread, steamed vegetables and your choice of either rice pilaf, zucchini or French fries. End your meal with a traditional Greek sweet such as a melomakaron, a honey cookie, or a kourambiethes, which is almond shortbread cookie.

Towne Center Cafe

44491 Town Center Rd.

Palm Desert, CA 92260

760-346-2120

townecentercafe.com

Nina's Pita & Pizza

Don't expect to settle in at Nina's Pita & Pizza in Palm Springs; you order at the counter at this Greek and pizza establishment and the food is delivered in takeout containers. But Nina's gyros are worth it. The savory, lean beef and lamb are carved right off the spit after you order, then added to a pita with tomatoes, red onions and Nina's homemade tzatziki yogurt sauce. You can even buy the tzatziki by the pint to take home. Don't forget baklava for the road, a light and buttery pastry with a honey and nut filling.

Nina's Pita & Pizza

555 S. Sunrise Way

Palm Springs, CA 92264

760-323-8552

The Fat Greek

The Fat Greek may be categorically a fast food restaurant, but its owner still greets the customers himself and offers Greek, American and Mexican fusion dishes. You can get a gyro burrito, falafel salad or even a BLT pita. Open seven days a week, The Fat Greek also offers coupons on its website for free food with the purchase of drinks.

The Fat Greek

33265 Yucaipa Blvd.

Yucaipa, CA 92399

909-797-6018

gofatgreek.com

Tags: Palm Desert, Center Cafe, Nina Pita, Nina Pita Pizza, Palm Springs, Pita Pizza

Tame A Pepper

The heat of hot peppers lies in the seeds.

There is nothing worse than chopping up a pepper and adding it to your dish only to find that it is far too spicy and has made the food inedible. However, proper preparation of the pepper will allow you to tame it to your liking, using the seeds to gauge how hot the dish will be. Taming the pepper can be done as easily as removing the seeds from the pepper. This will allow you to control the heat of the dish without taking a bunch of extra time or effort.

Instructions

1. Place the pepper on a cutting board and put on a pair of latex gloves to protect your hands from the juice of the pepper.

2. Slice the pepper in half length wise using a sharp knife. Use the side of the knife to scrape all the seeds from the pepper. Chop or slice the peppers and use them as planned.

3. Taste the food after adding the pepper to see if you'd like any more heat. Add seeds little by little to add heat, tasting after each time you add more. Remember that the seeds are very powerful and just a few seeds will add a noticeable change to the dish.

Tags: from pepper, seeds from, seeds from pepper, will allow

Cold Pack Canning Vs Water Bath Or Pressure Canning

Home canning is a popular method of food preservation.

Like many other hobbies or techniques, home food preservation has its own distinctive vocabulary and jargon, which can be mystifying to the unsuspecting novice. Water-bath canning and pressure canning are relatively easy terms to understand, but cold-pack canning can create confusion. It is not an alternative to pressure or water bath canners, but a way of preparing the food to be canned.

Canning Basics

Regardless of which canning method or type of canner you use, there are a few fundamentals you must observe. Select only the best and freshest produce for canning, as ripe as you would choose for eating. Sterilize your canning jars and lids before using them, and use brand-new lids every time to ensure a good seal. Check the lip of each jar for chips or abrasions that might keep them from sealing, and always wipe the rims after filling your jars. Leave one inch of air space at the top. Tighten the lids finger-tight before loading the jars into the rack of your canner.

Water-Bath Canning

Water-bath processing is the simplest form of canning. Pack the food into your sterilized jars, seal them and cover them with hot water. Boil the water as directed in your recipe, which heats the contents of the jars to a food-safe temperature. When the jar cools, the air in the jar contracts and forms a vacuum, sealing it from outside air. Water-bath canning is only safe for foods with a high level of acidity, expressed as a pH of 4.6 or lower. This includes most fruit, pickles and vegetables such as tomatoes.

Pressure Canning

Prepared foods, meats and other foods with low acidity can't be preserved in a water-bath canner, because acidity will kill botulism spores but boiling temperatures will not. A pressure canner creates an artificial environment that forces water above its normal boiling temperature, killing the spores and making the food safe for long-term storage. This is done by locking down the canner lid to make an airtight seal, and using pressurized steam to raise the canner's internal pressure by 10 psi or more, as needed. After processing the food, you cool the pot until you can safely break the seal.

Cold-Packing Technique

The cold-packing technique is one way to prepare foods for canning by either the water bath or pressure-canning method. Cold-packing means that you do not cook the food in its packing liquid before placing it in the jars. Cold-packed foods are more prone to spoilage and discoloration than hot-packed foods, but advocates of cold-packing feel it results in a fresher, more natural flavor. Check the USDA's home canning guide, or another authoritative source, before cold-packing any fruit or vegetable. Not all produce can be used with this method.

Hot-Packing Technique

Hot packing is a more widely used technique for preserving foods. It simply means that the foods being preserved have been poached for a few minutes in their syrup before canning. Hot-packing helps eliminate air from the fruit, leaving it less prone to spoilage. Hot-packed foods are also less prone to floating in the jars, which raises the ends of the food out of the syrup or brine and leads to discoloration.

Tags: food preservation, foods with, less prone, means that, Pressure Canning, prone spoilage

Make Sweet And Sour Rabbit Stew

Rabbit, the "other other white meat", is low in fat and a great source of high quality protein. It has a mild flavor and may be cooked in the same manner as poultry, This Chinese-inspired sweet and sour recipe is a tasty variation on rabbit stew.

Instructions

1. Cut rabbit into serving-sized pieces. Dredge each piece in flour that has been seasoned with salt and pepper.

2. Heat the oil in a heavy skillet over medium heat. Add the rabbit pieces to the pan and brown them on all sides.

3. Stir in the pineapple juice, vinegar and salt. Cover the pan and cook the rabbit over low heat for 45 minutes or until the meat is tender.

4. Add the pineapple and green pepper to the pan. Cook the stew a few minutes longer, until it starts to soften up a bit.

5. Mix the cornstarch with the sugar, then gradually stir in the water a little bit at a time. Stir this mixture into the liquid in the pan and cook over low heat for five more minutes or until the sauce has thickened. Serve over cooked rice, if desired.

Tags: minutes until, over heat

Fire Roast Tomatoes

Fire Roast Tomatoes

Fire roasted tomatoes add a delicious, smoky flavor to chili, salsas and even pasta sauces. You can purchase canned fire roasted tomatoes at the store, but it is easy to roast tomatoes on a gas or charcoal grill. Don't worry, you won't be slaving over the fire for long-the tomatoes cook quickly and freeze well-which means you can enjoy their flavor long into the winter. Here are tips for fire roasting tomatoes.

Instructions

1. Roma tomatoes (also called paste or sauce tomatoes) work best for fire roasting. These tomatoes have dense, meaty flesh and few seeds and they hold up well on the grill. Don't bother trying to roast beefsteak, slicing or cherry tomatoes-they turn mushy and watery when grilled.

2. Slice the tomatoes in half lengthwise (from the stem to the tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot (you should be able to hold your hand a couple of inches above the grill for about 5 seconds and the briquettes should be completely covered in ash).

3. When the tomatoes develop dark char marks (about 5 to 8 minutes depending on the size of the tomato and the heat of the grill), use tongs to flip them over. Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, cover with plastic wrap and set aside.

4. When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices. I like to chop the tomatoes on a meat carving board-a special cutting board with a channel around the edge that catches juices.

5. Use the chopped, fire roasted tomatoes immediately in your favorite recipe or freeze them for later use. To freeze, pack the tomatoes and their juices into pint-sized freezer bags. Fill each bag to within ? inch of the top. Seal the bag, being sure to squeeze as much air out of the bag as possible. Make the bags easier to store by first placing them flat on a freezer shelf. Once they are frozen solid, you can easily stack the bags.

Tags: roasted tomatoes, charcoal grill, Fire Roast, Fire Roast Tomatoes, fire roasted tomatoes

Make Yogurt At Home The Simple Way

Homemade yogurt requires only milk and a few spoonfuls of starter.

If you've never cooked with bacterial cultures before, making homemade yogurt is a wondrous experience. With proper care and feeding, live probiotics such as Lactobacillus acidophilus or Bifidobacterium in a few spoonfuls of yogurt will grow, thrive and turn fresh milk into a huge batch of thick, creamy homemade yogurt. Electric yogurt makers are convenient, but not necessary -- you can make yogurt at home without any special kitchen equipment.

Instructions

1. Warm milk in large saucepan over gentle heat, stirring occasionally, until it reaches 180 to 185 degrees Fahrenheit, and hold it at this temperature for a few minutes. If you don't have a thermometer, bring the milk just to a boil, then immediately turn down the heat until it's barely simmering. Allow it to simmer for a few minutes. Remove the milk from the heat and cover it.

2. Cool the milk to 116 degrees Fahrenheit, if using a thermometer. It's okay if the milk cools to as low as 106 degrees, but don't allow it to become any cooler than that. If you don't have a thermometer, award-winning food writer Claudia Roden advises cooling the milk to the point where you can put a clean finger in the milk for a count of 10 before it becomes uncomfortably hot.

3. Whisk one-half cup plain yogurt into the hot milk until completely combined. Choose a commercial yogurt with live cultures and a taste you enjoy. Transfer milk to a large glass bowl and cover it. Plastic wrap works well if your bowl doesn't have its own cover.

4. Place your inoculated milk in a warm environment of approximately 115 degrees Fahrenheit. If you have a food dehydrator, place the bowl in the dehydrator at 115 degrees. If not, you have three options. You can place your bowl of milk in a sink full of 115-degree water, adding warm water as needed to maintain 115 degrees, using your thermometer or the finger test to gauge heat. You can also turn on your oven briefly to the lowest heat setting, turn it off, and let it sit with the oven door open for a few minutes. If you have an oven thermometer, wait until the oven reaches 115 degrees. If not, use your best judgment. Place the bowl of milk, wrapped in a towel or blanket, into the oven and close the door. Or, Roden suggests wrapping the bowl of milk in a wool blanket or shawl and leaving it in a warm place.

5. Let the milk mixture sit undisturbed for four to eight hours. After four hours, check to see if the mixture is thick, creamy and slightly sour. If not, check again every hour until it reaches the desired consistency. The yogurt will grow more acidic over time; let it culture longer for a tangier end result.

6. Chill your freshly made yogurt in the refrigerator for several hours. It will continue to firm up as it gets cold. Your finished yogurt may produce some whey, a thin yellowish liquid. Simply drain it off or drink it; it's full of beneficial yogurt cultures and milk protein.

Tags: bowl milk, degrees Fahrenheit, have thermometer, milk large, minutes have, reaches degrees

Types Of Dom Perignon

Dom Perignon is the Champagne of celebration.

Well-known for its flavor, finish and quality, Dom P rignon was launched in 1921 by Moet et Chandon, according to Wine Review Magazine. Considered a "single vineyard" wine, Dom P rignon is only made from grapes grown in a single vineyard, and only when the harvest is exceptionally good. Moet et Chandon's best brand of vintage Champagne is named after Dom P rignon, a Benedictine monk who was an early pioneer for Champagne wines.

Vintage

Dom P rignon Champagne is a blend of Pinot Noir and Chardonnay. All of the grapes are from Grand Cru vineyards in the Côtes des Blancs (for Chardonnay) and Montagne de Reims (for Pinot Noir), but a little bit of Pinot Noir from the Premier Cru village of Hautvillers is also always in the blend, according to Ed McCarthy of Wine Review Online.

Ros

Pronounced rose-AY, this type of Champagne is made by combining Chardonnay and Pinot Noir wines that come from the Champagne region of France. Moet et Chandon's Dom P rignon Ros was first released in 1990 and is known for its flavors of spice and fruit, as well as its amber color. About the Champagne, Chef de Cave at Dom P rignon Richard Geoffroy says, "I am fully confident that the 1990 Dom P rignon Ros Oenotheque is now ready in all its singularity."

Year

Though Moet et Chandon produces two types of Dom P rignon, within each of those categories there is a lot of variation. The harvest and the age of the wine alter its taste, depth, performance and price of each bottle. Each bottle of Dom P rignon is unique.

Tags: Moet Chandon, Pinot Noir, single vineyard, Wine Review

Know When Watermelons Are Ripe

The watermelon's color helps tells you if it is ripe.

Plant the watermelon seeds after all danger of frost has passed. From planting to harvest, the watermelon takes between 70 to 85 days, depending on the variety. The watermelons in your garden will give you subtle signs when they are ready for harvesting. As they ripen, their color dulls and the rind hardens. Some of the signs you see in the garden won't be the same things to look for when selecting watermelon at the produce stand.

Instructions

1. Look at the curling tendrils on the vine nearest to the melon. If they are dry yet the leaves and vine look hearty and alive, is an indication the watermelon is ripe.

2. Lift the watermelon gently and press your fingernail on the rind area that rests on the ground. The rind that lies on the ground will be tough and resist your nail's imprint if the melon is ripe.

3. Turn the melon over, if you are at the produce stand and not in the garden. Look for the area where the melon rested on the ground, while still in the garden. If ripe, this area will be yellowish or cream in color. A green or white ground spot indicates that the watermelon is not ripe.

4. Thump the watermelon rind with your finger. If ripe or over ripe, the melon gives a dull thud, while an unripe watermelon produces a hallow or ringing sound.

Tags: produce stand, watermelon ripe

Enzymatic Therapy From Cherry Fruit Extract

Cherries are small, fleshy fruits (generally red or black in color) that contain a hard stone or pit. They are related to the Rosaceae family, which includes almonds, peaches, apricots, and plums. Cherries can be eaten fresh or used in culinary preparations. According to health.learninginfo.org, cherries are low in saturated fat and sodium and high in dietary fiber and antioxidants. They also possess anti-inflammatory properties. Because cherries yield many health benefits, extracts from cherries are often used as enzymatic therapy to address numerous health concerns.

Cherries for Osteoarthritic Relief

Osteoarthritis can be debilitating and painful, but a recent study shows that cherries may offer relief. According to a study conducted at the Baylor Research Institute, reported by sciencedaily.com, participants reported significant improvement in pain and function of impacted joints after taking tart cherry pills for eight weeks. Dr. John Cush, a rheumatologist and the leading researcher in this study, recommends taking CherryFlex, made from ground Montgomery tart cherries.

Cherries and Gout Relief

Gout, another form of arthritis, is often associated with sudden, severe attacks of pain, redness, and tenderness in joints, particularly at the base of the big toe. According to the Mayo Clinic, cherries can lower levels of uric acid, a major contributing factor to gout. The Mayo Clinic suggests adding cherries and other dark-colored fruits, such as blackberries, blueberries, raspberries, and purple grapes, to your diet.

The Antioxidant Properties of Cherries

According to the December, 2004, issue of the "Journal of Biomedicine and Biotechnology," sour cherries contain significant levels of anthocyanins, powerful antioxidants responsible for colorful pigments in fruits and vegetables. The report further states that anthocyanins in cherries exert strong antioxidant and anti-inflammatory activities to inhibit tumor development in mice and the growth of human colon cancer cells.

Cherries provide anthocyanins, which capture damaging free radicals and prevent cellular damage. Muraleedaran Nair, the lead researcher on a cherry project to isolate various components of cherries at Michigan State University, shares his finding: "Twenty cherries provide 25 milligrams of anthocyanins, which help to shut down the enzymes that cause inflammation in the first place, so cherries can prevent and treat many kinds of pain." He further adds that anthoycanins can protect artery walls from plaque buildup and heart diseases, doing a better job than vitamins C and E.

Cherry Extract

To harness the many enzymatic effects of the cherry fruit, include cherries in your diet on a regular basis. You can also find cherry extract supplements in health stores or online health stores. Follow instructions as to dosage and always consult your doctor before taking any supplements.

Tags: anthocyanins which, health stores, Mayo Clinic, your diet

Make Rose Hip Fruit Leather

Rose hips are borne on rose shrubs once the flowers fall from the canes.

Roses are distantly related to fruit plants such as apple trees and blackberry bushes. Like these fruit-bearing plants, roses also produce fruit. Rose fruits, called rose hips, are round and red or orange in color. The fruit is borne on the tips of rose canes once rose blossoms fall from the cane. Rose hips are a good source of vitamin C in regions where citrus is not plentiful. The fruit should not be eaten raw, as the seeds and hairs inside a rose hip may irritate the lining of your mouth or stomach. Instead, rose hips may be made into syrup, jam, jelly or fruit leathers.

Instructions

1. Cut rose hips from the rose shrub using good quality pruning shears after the first frost of the year. Rose hips should be red or orange in color and will feel soft. Do not harvest after rose hips become wrinkled. Harvest 4 cups of rose hips to make 3 cups of fruit leather.

2. Cut the stem and blossom from each rose hip. Rinse the fruits and pat them dry with a paper towel. Place in a saucepan and cover with water. Bring the water to a boil and reduce the temperature. Simmer for 15 more minutes to soften the rose hips. The hips should become mushy and the water will contain rose hip juice at this point.

3. Place the hips in a fine mesh sieve and strain off the water and small particles of rose hip mush into a bowl. Press on the rose hips with a spoon to force particles through the holes of the mesh. Return the pulp that does not go through the holes of the mesh back into the saucepan and cover with water again.

4. Heat the water but do not boil vigorously. Pour the hips into the sieve and press with the spoon to force more of the mush through the sieve holes again. All that should be left in the sieve by now are the rose hip skins, seed and hairs.

5. Pour 2 cups of the rose hip puree onto the plastic accessory sheet of a food dehydrator used for drying fruit leathers. Spread the puree evenly over the sheet so the puree is 1/4 to 1/8 inch thick. Place this sheet onto a drying rack of a food dehydrator. Put the other food dehydrating racks into place and turn on the food dehydrator. Alternately, line a 12- by 17-inch cookie sheet with parchment paper. Pour 2 cups of puree onto the parchment paper. Spread the puree evenly over the cookie sheet. Set the oven to 140 degrees Fahrenheit. Place the cookie sheet on an oven rack. Put a thermometer near the cookie sheet to ensure that temperatures stay an even 140 degrees.

6. Check the fruit leather periodically for dryness. Fruit leathers dry from the outer edges inward, and may take between six and 24 hours to dry. Signs that the leather is not dry include dark spots on the margins of the leathers, indentations in the fruit leather when you touch the center of the puree or leather that does not hold its shape when you peel it from the tray.

7. Place dry fruit leathers on plastic wrap and roll them up to store them. Rose hip leathers must be completely dry; otherwise, they will mold when stored. Place the rolls of leather in a food grade plastic bag with a zipper top.

Tags: cookie sheet, food dehydrator, fruit leather, fruit leathers, rose hips

Tell If Your Wine Is Corked

What does it mean to have corked wine? If you open a bottle of wine that smells musty and has the flavor to match, it has been extremely corked. If you open a bottle of which you know the flavor profile, and the flavor seems muted or absent, it is slightly corked (or just poorly made wine). The cork in the bottle and the oak barrels in which wine was aged can expose the wine to a fungus induced by the natural compound trichloranisole (TCA).

Instructions

1. Open the bottle of wine and pour an ounce of wine into the taster's glass. This is precisely the reason why sommeliers pour a taste of wine into the glass of the person who ordered the wine. This gives the person a chance to check for any flaws in the wine such as having been corked, oxidized or past its prime.

2. Swirl it and stick your nose into the glass to propely smell the wine. Extremely corked wine can be detected at this point. It smells like "wet dog," "wet cardboard" or a "swimming pool."

3. Taste the wine. If the wine seems a bit off and you think it might be corked, it probably is. Ask the sommelier to taste the wine for any corkiness.

4. Lastly, if you want to get chemistry-geeky about it, you can always purchase chlorine test strips. Dip the test strip into the wine and if it comes back with a positive result for chlorine, it's a corked wine.

Tags: corked wine, bottle wine, into glass, taste wine, wine into

Chocolate Fountain Dippers Ideas

The fusion of fantasy and luxury

Appealing to adults and children alike, a chocolate dipping fountain exudes both sophisticated luxury and Willie Wonka-esque fancifulness. The rich and flowing sweetness adds life, movement and a delightful sense of tasty indulgence to your table, pegging the "fun" meter at almost any event. Best of all, the chocolate dipping fountains available can be customized and accessorized to reflect the spirit of your specific celebration.

Rent or Buy?

Chocolate dipping fountains are available for purchase or rental. If the fountain is for a one-time event, then rental is probably a better option. Many rental companies provide set-up, clean-up and an attendant to supervise the fountain during your event. If you intend to use the fountain for repeated events, then you may wish to purchase one. The price range for chocolate dipping fountains is extremely wide, so be sure to compare size, quality, consumer reviews and prices.

Colors and Flavors

Although a basic milk chocolate fountain is fantastic, there are a myriad of color and flavor options available. Consider choosing white chocolate that can be dyed the color of your choice. Imagine how a fountain flowing with pink, yellow, blue or orange chocolate would light up your special occasion. You may also consider flavoring your chocolate. There are a variety of flavors available including liqueur flavors such as amaretto or Irish creme, fruit flavors like strawberry, blueberry or orange, nut flavors like almond or hazelnut, and coffee and mint flavors.

Dippers

Choosing what items to use for dippers can be a bit overwhelming, but, keep in mind that it's hard to go wrong when ou're dipping in chocolate. Consider offering your guests a variety of dipping items from the typical (fresh, dried or frozen fruit, pound cake, cookies, macaroons, cheesecake squares) to the unusual (lady fingers, potato chips, cinnamon twists, cookie dough balls, caramel nut clusters). Have a ladle or two available so your guests can slather chocolate over slices of cake or pie, puddings and ice cream.

Ice Cream Sundae Bar

Set up an ice cream sundae bar with one or more chocolate dipping fountains. This can be loads of fun for both adult and children's parties. A single milk chocolate fountain will work beautifully, or you may consider setting up three small stations of chocolate, vanilla and strawberry flavored fountains. Surround your fountains with all the ingredients for a variety of ice cream sundaes: Ice cream, fresh fruit and fruit toppings, caramel, nuts and, of course, cherries to top your guest's sundaes.

Theme Fountains

Customize your fountain in celebration of your special occasion. With the plethora of colors, flavors and dipper ingredients available, your chocolate dipping fountain can reflect the mood or season of any event. Imagine fountains flowing with chocolate in the colors of your graduate's high school, in pink or blue for a baby shower, or in "bride" and "groom" fountains of white and dark chocolate. You can also set up a fountain bar for a holiday party. A Christmas party, for example, could feature a green chocolate fountain surrounded by seasonal dipping goodies like fruit cake squares, sugar plums, gingerbread men and candy canes. Children would have a blast with a Halloween fountain flowing with bright orange chocolate and surrounded by gummy worms, chopped apples and sugar cookies.

Tags: chocolate dipping, dipping fountains, chocolate dipping fountains, chocolate fountain, flowing with

Make A Bubblegum Machine

Make a Bubblegum Machine

There may be nothing more visually appealing to children and adults alike than a gumball machine choc full of colorful gumballs. For most, buying a gumball machine isn't practical. However, for gumball enthusiasts, making a gumball machine for a counter top or side table isn't a difficult project. The resourceful gumball machine-maker need only buy a few supplies that are easily found at the local store and put them together. The result is a cute gumball machine that holds all manner of colorful candies and gum.

Instructions

Making a Gumball Machine

1. Buy the supplies for the project. You can get the terra cotta in the garden section of your local store. The bubble bowl and wooden ball can be found at stores like Walmart or craft stores like Michaels.

2. Prepare a painting area by laying out the newspapers. Since you're going to be using spray paint for this project, you may want to consider setting up a workspace in a garage or shop.

3. Paint the terra cotta pieces and the wooden ball. You may want to paint the ball a different color from the terra cotta for contrast. You can also give it a metallic look by going with a hammered iron spray paint. This paint has the look and texture of hammered iron when sprayed on and can be found in the home improvement section of your local stores.

4. Let the paint dry overnight before proceeding to the next steps. You'll want the paint to be completely dry before you add the face plate.

5. Turn the pot upside down and apply the glue to the bottom of it.

6. Place one of the terra cotta saucers on the glued portion of the pot. It should kind of resemble a bird bath, because the pot becomes the gumball machine base and the saucer becomes the "bowl" of the bath.

7. Glue the wooden ball to the underside of the other saucer.

8. Let the glue for both the "bird bath" portion and the ball and saucer portion dry overnight.

9. Create the faceplate for your gumball machine. The appropriate dimensions for this are about 2 ½ inches by 2 ¼ inches. You can be creative with this by adding graphics like clowns, balloons or bubbles. You can create your label either by hand drawing it or using a computer graphics program.

10. Print off or cut out your faceplate graphic.

11. Spray the graphic with a clear gloss and let dry according to the instructions on the can.

12. Glue the faceplate on the front of the gumball machine base.

13. Spray all the pieces with the clear gloss. Let dry according to the instructions on the can.

14. Apply glue to the bottom of the bubble bowl and then set the bowl on top of the "bird bath." The opening should be facing the ceiling. Make sure that the bowl sits in the center of the base.

15. Let the glue dry.

16. Add the hard candy or gum to the bowl.

17.Place the saucer with the ball on top of the glass ball. The saucer with the ball becomes the gum machine's top piece.

Tags: gumball machine, terra cotta, bird bath, wooden ball, according instructions, ball saucer, bubble bowl

Keep Velveeta Melted

To keep Velveeta melted, turn it into a slightly thinned sauce.

Velveeta is a brand name for processed cheese. This type of cheese has many advantages for use in recipes because it melts smoother and does not separate or become stringy. For making dips, fondues or sauces with Velveeta, it is important to keep the cheese melted, but it can begin to solidify as it cools, unless you add an extra ingredient to the melted cheese to thin it out and keep it pourable.

Instructions

1. Cut 1/2 lb. Velveeta into cubes.

2. Add the cubes of Velveeta and 1/4 cup milk to a slow cooker.

3. Heat the cheese and milk on high heat in the slow cooker until melted. Stir often while the cheese melts to keep it from burning. Alternatively, melt the cheese and milk in the microwave on high power for 2 minutes or until melted smooth, stirring halfway through cooking.

4. Reduce the heat on the slow cooker to low and cover the melted Velveeta. Serve the melted cheese warm for the best flavor as a sauce for vegetables or pasta. The milk added will keep it thin enough to remain in a melted state throughout the meal, even if you cannot serve the melted Velveeta hot from the slow cooker.

Tags: slow cooker, cheese milk, heat slow, heat slow cooker, melted cheese

Keep Seeds Dry In Longterm Storage

Seed storage is a somewhat delicate art. Most seeds generally need to be kept very dry throughout storage to keep them viable for planting later. This may sound easy, but moisture can come from all sorts of environmental sources, and even storing your seeds in airtight containers can't keep them completely dry all of the time. You'll need to support them with a special anti-moisture agent, which you'll read about below.

Instructions

1. Cut out four squares of cheesecloth that are approximately four inches long on each side. Layer all four pieces on top of one another.

2. Dump two heaping spoonfuls of powdered milk right in the center of the top layer of cheesecloth. Gather the corners of the cheesecloth stack together to make a little pouch, then secure the corners and edges together using a rubber band.

3. Put the cheesecloth pouch and your dried seeds into the glass jar and seal it closed. Be sure to use the kind of jar that has a rubber gasket, because it provides the tightest seal. Preferably, you should use a jar that also has a wide mouth so that you can add and remove seeds quickly.

4. Open the jar for only as long as is absolutely necessary when taking out seeds for planting or when adding more dried seeds. This is important because the powdered milk will constantly absorb moisture from the atmosphere; within the jar, it can only absorb a small amount of moisture over a long period of time. With the jar open, the powdered milk will absorb a far greater amount of moisture from the outside air.

5. Replace the powdered milk about every six months. You may continue to use the same cheesecloth squares for as long as they will hold together, however.

Tags: powdered milk, amount moisture, dried seeds, keep them, milk will, moisture from

Keep Scalloped Potatoes From Curdling

The milk, not the potatoes, causes curdling in scalloped potatoes.

Milk is an emulsion, just like mayonnaise, hollandaise sauce and vinaigrette dressings. Emulsions are inherently unstable and tend to break when exposed to high heat or when the ratio of fats to non-fats is disproportional. Curdled scalloped potatoes usually result from using less-than-fresh milk or milk with a relatively low fat content, such as skimmed or two-percent milk fat. You can prevent curdling in scalloped potatoes by using the freshest dairy, increasing the starch content or adding an emulsifier, such as lecithin.

Instructions

1. Use russet potatoes in the recipe. Russet potatoes have a high-starch content that thickens the milk and creates an environment not conducive to separating. Russet varietals ideal for scalloped potatoes include Burbank, Ranger, Nooksack, Gem and Norkotah.

2. Substitute half and half or heavy cream for an equal quantity of milk. High-fat dairy resists curdling more capably than regular or low-fat dairy.

3. Mix 1 egg yolk with the milk. The lecithin in the yolk stabilizes emulsions.

4. Mix 1 tsp. of all-purpose flour per 1 cup of milk used. Similar to the starch in potatoes, the starch in flour binds the fats and non-fats together to create a stable emulsion.

5. Bake your scalloped potatoes at 325 degrees Fahrenheit. Moderately low baking temperatures prompt the potatoes to absorb the milk before it curdles.

Tags: scalloped potatoes, curdling scalloped, curdling scalloped potatoes, fats non-fats

Keep Salad Fresh Until Lunch

Two cups of raw salad greens equals one serving of vegetables.

A limp salad is an unappealing and unappetizing lunch. Keep your salad ingredients fresh until lunch by separating each component until you are ready to eat it. Eating a salad increases your intake of vegetables, and a diet high in fruits and vegetables lowers the risk of heart disease, according to the Harvard School of Public Health. The Harvard-based study showed that those who ate the most fruits and vegetables, over eight servings at day, were 30 percent less likely to have heart disease, when compared to those who ate the least, or less than one and a half servings a day. Keep your body healthy with a salad that stays fresh until you are ready to eat.

Instructions

1. Wet your three sheets of paper towels that are connected with cool water. Gently wring to remove excess water. You want damp towels that will keep your salad greens fresh until lunch.

2. Open up the paper towels without breaking them apart. Place the towels flat on a clean kitchen counter. You can also use a cutting board.

3. Distribute two cups of lettuce over the paper towels evenly, which is one serving of vegetables. Keep the lettuce in one layer over the paper towels. If you have an excess lettuce, dampen a few extra sheets of paper towels.

4. Roll up the paper towels with the lettuce inside it without crushing it. It should look like a burrito. Put the roll into a plastic zip bag and gently press out any air from the bag before sealing. Store in the refrigerator until lunch.

5. Place your lettuce into a cooler with an icepack if you plan on taking it with you to work. You can also use a small lunch bag cooler. Put a quarter cup of shredded carrots and a quarter cup of broccoli into a small plastic container. Place this into your cooler.

6. Put one chopped egg and one quarter cup cooked beans into another plastic container. You can substitute this with grilled chicken. Pour a quarter cup of salad dressing is a separate plastic container. Place these containers into your cooler. When you're ready for lunch, combine your ingredients on your plate or in your bowl for a fresh salad.

Tags: paper towels, plastic container, container Place, fresh until, fresh until lunch

Buy Single Malt Scotch Whiskey

Single malt Scotch whiskey is native to Scotland. To be officially termed Scotch whiskey, the liquor in question must be distilled and matured in Scotland. While most single malt Scotch whiskeys are matured for five to 20 years, all Scotch whiskeys mature for at least three years in Scotland, in accordance with liquor laws. Malted barley is the only ingredient in single malt Scotch whiskey, and it is distilled in a single pot.

Instructions

1. Confirm the whiskey is labeled as "Scotch whiskey." Some bottles may be labeled as "Scottish whiskey" which can be deceiving. Scottish whiskey is not the same as Scotch whiskey.

2. Know that malt whiskeys are made from barley. If the bottle states another grain is used, it is not traditional single malt Scotch whiskey.

3. Look for the alcohol content on the bottle. Most single malt Scotch whiskeys feature alcohol contents between 40 and 46 percent. Some cask-strength whiskeys may have alcohol contents of up to 60 percent.

4. Choose the region from which you would like to buy the whiskey. Single malt Scotch whiskey comes from five regions--Speyside, Highlands, Islay, Lowlands and Cambeltown--and the flavor varies greatly between each region. Speyside single malts are the mildest in flavor while Islay's single malts offer the smokiest, strongest flavor.

5. Try various single malt Scotch whiskeys. You can try various types at most bars. Have the bartender pour you small tastes of several brands. Pay attention to the flavor of the whiskey as well as the aftertaste.

6. Swirl your glass to observe the single malt's legs. The legs are the beads of liquid that hold to the glass's walls. Heavy-bodied whiskey's feature slow-flowing legs, while thin-bodied varieties have faster-flowing legs.

7. Smell the single malt Scotch whiskey. Specific smells will vary with each type of whiskey, however, you should smell notes of caramel, fruit, nuts, smoke and vanilla.

8. Compare prices between different vendors. While single malt Scotch whiskey tends to be the most expensive whiskey on the market, you can often find deals with online vendors.

Tags: malt Scotch, Scotch whiskey, malt Scotch whiskey, Scotch whiskeys, malt Scotch whiskeys, Scotch whiskey

Keep Pita Bread Puffy

Keep your pita puffed.

Pita, a Mediterranean flat bread, is known to lose its puff while in storage. When cooked properly, pita puffs up to a deliciously light and wispy pocket that can be used for dipping, grilling and making sandwiches. Steam, which builds from using an extremely hot oven and moist dough, causes the bread to puff. Allowing the steam to escape early in the cooking process leaves the bread flat. Here are some tips and tricks to help keep your pita light and fluffy.

Instructions

1. Remove your pita from the oven and put it on a cooling rack until it is completely cool. If your pita bread is store bought, remove it from the original bag, which is closed with a twist tie and does not provide a proper air tight environment for storage.

2. Place the pita bread in a freezer bag. Leave a small vent hole in the seal, then push the air completely out of the bag before finishing the seal. Pitas can be stored in your freezer for up to four months in this airtight condition or up to one week in your bread box.

3. To reheat your pita bread, remove it from the bag and let thaw completely. According to epicurious.com, you can wrap the bread in foil and place it in a preheated 350°F oven for 10 to 12 minutes.

Tags: your pita, pita bread, remove from, your pita bread

Check Dump Cake

If you have made a dump cake dessert dish for your friends or family to enjoy, then you must check it carefully to see if it is cooked and if the cherries are soft. There is an easy way you can check a dump cake so that you do not burn yourself when you pull off the tin foil. Learn check a dump cake dessert dish.

Instructions

1. Keep your oven gloves on at all times. If you do not have oven gloves, then use pot holders to protect your hands from getting burnt. Some glass dishes can get extremely hot in the oven as well as any tin foil you have placed on top of the dish.

2. Take your dump cake dish out of the oven with oven gloves on and place it on a solid surface. Place a wooden cutting board on your counter before if you want to rest the dump cake dish on it. This board will make sure the glass dish does not burn or damage your counter.

3. Lift one corner of the tin foil off the edge of the dump cake dish carefully. Make sure that you keep your skin away from this end when you pull the cover off your dish. Allow the steam to disperse from the dish and let it sit for a few minutes.

4. Take the rest of the tin foil off the dump cake dessert dish and allow the rest of the steam to cool off. If your dish is extremely hot and the cherries are still boiling, then let the dish sit on the counter for 10 minutes.

5. Take a spoon and run it along one side of the dump cake dish. You should see a nice crust on top of the dish by now and the edges should be lightly brown. Stick the spoon in one side of the dish and check to see if the cherries are soft and juicy. Let the dish cool before you try to cut a piece.

Tags: dump cake, cake dish, dump cake dish, cake dessert, cake dessert dish, dessert dish

Cook For One

Cereal again? It can be daunting to cook real meals for just you. With

a little preparation and advance planning, though, you can break away

from ramen and scrambled eggs and truly eat well.

Instructions

1. Break up packages of meat into one-meal portions and freeze.

2. Incorporate semiprepared foods, such as frozen chopped vegetables, minipizza crusts (if there are two in the package, freeze one) or quick-cooking boxes of grains and rice.

3. Free yourself from recipes--they're usually scaled to four or more. Experiment with dishes that rely on a few key ingredients: grilled fish topped with store-bought fruit salsa, or a chicken breast with carmelized onion and a drizzle of balsamic vinegar.

4. Buy individual cans of stock-based soup, such as vegetable or minestrone, and spruce it up by tossing in leftover vegetables (zucchini, bell peppers, onion, tomatoes) and meat.

5. Indulge in easy frozen entre'es from time to time, but pair that chicken pot pie with a green salad or steamed broccoli.

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Make A Pudding Tunnel Cake

You can make your favorite cake, and fill it with pudding for any occasion. You get 2 flavors in one bite when eating this delicious treat. Your children will want you to make this for their next birthday. This is a treat for the sweet tooth in all of us, at any age.

Instructions

Making a pudding tunnel cake

1. Begin by gathering all the ingredients and materials needed for this recipe. Preheat your oven according to the cake mix package for a bunt cake. Pour 1 Tbls of cooking oil in the bunt cake pan and with the paper towel, make sure all areas of the pan are lightly oiled. Put 2 Tbls of flour in the bunt pan and shake around until all oiled areas are covered. If more flour is need, that is fine.

2. Prepare the cake according to the package instructions. Once cake is mixed, pour the mixture into the bunt pan. Bake according to package directions. When cake is finished baking, remove from oven and turn oven off. Set cake aside to cool.

3. Pour 1 cup of milk in a mixing bowl then empty both packets of whipped topping into the milk. Beat on high until whipped topping is thick and creamy. Set whipped topping in the refrigerator until needed. Mix the pudding according to package directions. Set aside until needed. Go back to your cake after it has cooled and remove it from the bunt pan being careful not to break the cake. Place the cake on the plate, top side down.

4. Slice off the top 2 inches of the cake horizontally. Lay the top portion aside. With the table spoon, scoop the inside of the remaining cake out of the center of the cake. Do not go too deep, simply take out enough to create a "tunnel" all the way around the cake. Place the remains of the "tunnel" in a bowl.

5. Pour the prepared pudding into the tunnel in the cake. Replace the top 2 inches of the cake back onto the pudding and the cake. Cover entire cake with whipped topping. Keep refrigerated until served.

Tags: whipped topping, according package, according package directions, bunt cake, cake Place

Make A Scented Spritzer

Homemade Perfume from Scented Oil

Personalized scented body spritzer can be an expensive gift, unless you make it yourself. You can make homemade perfume spray with scented oil at home. Create your own custom fragrances for yourself and for friends by following these simple instructions. Making a scented spray is simple enough for even a beginner to make. Learn make a scented spritzer today.

Instructions

1. Pour one shot of vodka and set aside. This is simply to make room in the bottle, it is not necessary to drink the vodka, in fact it is not recommended, especially if you have an addictive personality or are a recovering addict. There's nothing wrong with dumping it down the drain.

2. Pour the desired amount of scented oil into the vodka bottle. The liquid is no longer suitable for drinking, since essential oils and most scented oils are not safe for human consumption. You could use vanilla extract, peppermint extract or any number of flavored extracts if the desired effect is a scented spritzer you can drink. Also, you could grate a citrus fruit or use dried flowers to make the scented body spray, but you'd have to strain them with a cheesecloth after a month or so, to allow the vodka time to extract the scent for homemade perfume.

3. Add 2 tbs. glycerin to the scented spray, because it keeps the scent from evaporating on your skin and clothes.

4. Shake the homemade perfume vigorously, and pour into spray bottles. If this is a gift, you might want to tie a ribbon around the neck of the bottle or make a tag letting the recipient know that it's homemade and custom-designed just for them. Remind them that it isn't for consumption.

Tags: homemade perfume, make scented, scented body, scented spray

Choose White Wine Glasses

Red wines have notoriously complex glasses which allow the nose to pick up on the subtleties of different powerful, red grapes. Generally, white wines don't need a big, wide goblet, as red wines do, because their flavors and smells get lost in all that space. You should still take special care in choosing a white wine glass, however, as white wines range from light and subtle to big and brassy, almost like a red, and they are shown off best with different glasses.

Instructions

1. Consider function. Will the glass be used for everyday drinking or a party? Are you doing a tasting? A good everyday glass is the California Wine Institute's 5 1/2-inch high, all-purpose glass, designed to best experience a variety of wines. On the other hand, there are a plethora of interesting shapes and designs if you're just looking to spice up a party. Riedel has developed a special glass for wine tastings.

2. Consider the wine. Do you drink bold whites, like California chardonnays, or lighter whites? Lighter whites require a thinner tulip glass that keeps smells concentrated into the nose, but use a wider chalice for bolder whites. A sparkling wine generally takes a flute, although light sparkling wines like vinho verde pair better with tulip glasses.

3. Consider the meal. Will you serve your wine along with appetizers, the entree or the dessert? Long-stemmed hock glasses often accompany the beginning of a meal, while larger goblets are better for accompanying an entree. Dessert wines take a shorter glass, or a long-stemmed glass with a smaller bowl, as they are higher in alcohol content and better for sipping.

Tags: white wines

Keep Freezer Jam From Foaming When Using Splenda

Splenda is no-calorie alternative to sugar.

If you make freezer jam at home, you can cut back on your sugar intake by using an artificial sweetener, such as Splenda. Using Splenda may be beneficial to diabetics, as it doesn't affect blood-glucose levels. Since it doesn't contain any calories, it also benefits people trying to cut back on sugar and lose weight. One issue with using this artificial sweetener in freezer jam is that it can foam. Splenda may not be the specific cause of the foam, but rather a combination of factors. Regardless, there are ways to avoid foam in the finished product.

Instructions

1. Choose a fruit for your freezer jam, such as fresh or frozen strawberries, peaches or red plums. You'll need 5 to 6 cups of fruit. Follow the package instructions on the no-sugar-added pectin until you get to the first boiling instruction. Use only 1 1/2 cups of Splenda per recipe; the recipe will most likely call for 3 cups of sugar. In a study on Splenda use in jams conducted at The University of Wisconsin, findings indicated that using more than 1 1/2 cups of the sweetener produced a bitter taste in the jam.

2. Add the Splenda in between the two boiling steps on the package directions. Continue to follow the package instructions. Be sure you are using no-sugar-added pectin, along with the calcium packet. Add the calcium in at the appropriate stage in the recipe, according to the package instructions; the calcium is necessary for the Splenda to work properly with the no-sugar-added pectin. Some pectin has the calcium already in it, and there will be no extra packet to add.

3. Remove the jam from the heat, and carefully skim or blot the foam from the top of the mixture. Ladle the jam into jars; this will most likely yield a smaller amount of jam than the box recipe indicates. Remove any remaining foam from the individual jars using the same skimming or blotting method prior to capping.

Tags: no-sugar-added pectin, package instructions, artificial sweetener, foam from, most likely, Using Splenda

Make A Gourmet Potato Recipe

The potato is a humble vegetable that, as they say, "cleans up real nice." One classic gourmet potato recipe is potatoes au gratin, or thinly sliced potatoes baked in a dish with butter, milk or cream. The gratin theme has many variations--you can add onions, bell peppers and even chicken stock. This is a versatile side dish that can accompany grilled chicken, steak or a hearty stew.

Instructions

1. Wash and peel the potatoes.

2. Grate the cheese with a medium-fine grater, or crumble it into small pieces with your hands.

3. Heat the oven to 350 degrees F. Take one of your tablespoons of butter and grease your baking pan with it.

4. Use the mandoline to cut your potatoes into paper-thin slices. They'll look like uncooked potato chips. Put one layer of them on the bottom of your baking pan, making them overlap like fish scales. Add salt, pepper and about a third of your cheese.

5. Put down another layer of potato slices, then add another layer of salt, pepper and cheese on top. If you have enough potato slices, repeat until they're all gone.

6. Add the milk to the pan. Make sure it covers all but the top layer of the potatoes. Put the 3 tablespoons of butter on top of the gratin.

7. Bake the gratin for one hour, uncovered, but set your timer to go off after half an hour. When it does, remove the dish from the oven and use a spoonula or spatula to smush down the top layer of potatoes. This will help the dish retain its moisture.

8. Put the dish back in the oven, still uncovered. Set your timer for 15 minutes: when it goes off, add the remaining cheese to the top of the dish.

9. Put the gratin back in the oven, still uncovered. Set the timer for 15 minutes again. When it goes off, check the dish. If it's browning on the top, poke the potatoes with a fork to make sure they're tender. If they are, you're ready to take it out of the oven.

10. Let the gratin cool for 20 minutes--this allows any liquid parts to absorb into the dish. The dish will serve six.

Tags: another layer, back oven, back oven still, layer potatoes, oven still, oven still uncovered

Keep Eggs From Sticking To Stainless Cookware

Why do eggs stick to stainless cookware like glue? The simple answer is because protein in eggs acts as a glue. Eggs contain proteins resembling small coils. Heating the eggs unravels these proteins, which can get into the microscopic pits and grooves on the surface of a stainless pan. Once there, they bind the egg to the pan, resulting in the egg sticking like glue. You can prevent this process from occurring.

Instructions

1. Heat the pan over medium-high heat for two minutes before adding either lubricant or the eggs; this will expand the metal and close some of the minute pits and grooves in the surface.

2. Apply an even coating of cooking spray over the surface of the warm cooking pan. Opt for cooking spray over butter or oil since the spray contains lecithin, a natural, more effective greasing agent than the fat in butter or oil.

3. Turn the heat down to low before adding the eggs to prevent the eggs from cooking too fast and sticking to the pan.

4. Cook the eggs over low heat, and remove them when they're still slightly moist and almost set.

5. Leave them in the pan for 1 to 2 minutes before serving to allow the heat from the pan to continue to cook the eggs without overcooking them.

Tags: before adding, cooking spray, cooking spray over, grooves surface, like glue, minutes before

What Plant Does Glucomannan Come From

Glucomannan is a type of water-soluble dietary fiber that is obtained from the root of the konjac plant; Sixty-four percent of the dry matter in konjac root is glucomannan. Konjac plants are native to Southeast Asia.

cooking tofu

Identification

The Konjac plant is commonly referred to as the devil's tongue. It is a tuberous elliptical plant that is purplish brown, sometimes having white spots. The tuber is between 15 to 30 inches long. The smell of the solitary flower is described as repulsive.

Function

Glucomannan is used in Asian cooking and as a versatile substance for constructing vegetarian meatless options; it is used as a thickening agent in baked goods, marketed as a form of soluble fiber and sold as a food stabilizer and emulsifier.

Features

Glucomannan is low in carbohydrates and calories, high in fiber and has a low glycemic index. It cooks in less then five minutes and can be molded into many different forms, commonly balls, chips, slices, cakes and noodles.

Benefits

The body cannot digest glucomannan, but it tends to bulk up stool and assist in elimination.

Fun Fact

Glucomannan is the heaviest and densest fiber known to man.

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Keep Cheese Slices From Sticking

Cheese slices are known to stick together.

Cheese is a delicious and nutritious dairy product that can be enjoyed anytime of the day. If you purchased a block of your favorite cheese, you'll probably want to slice the cheese to make sandwiches or add them to a snack platter. Whatever the reason, you probably already know that Cheese slices have a nasty habit of sticking together when stacked and kept together. There are a few methods you can apply to ensure that the cheese slices won't stick together when you store them in your fridge.

Instructions

1. Remove the cheese from its packaging and take note of the expiration date. Slice your cheese with a knife or cheese slicer then each slice separately on a large tray or plate.

2. Count how many cheese slices you have then cut squares that are big enough to cover each slice from pieces of cheese paper or parchment paper based on your count.

3. Place one cheese paper square on a clean, dry plate. Place one slice of cheese on top of the paper square. Place a paper square on top of the cheese. Repeat this step for the other cheese slices.

4. Place the cheese slices in a dry container. Write the expiration date of the cheese on a sticker and stick it on the container. Store your cheese slices in the fridge.

Tags: cheese slices, cheese paper, paper square, cheese paper square, each slice, expiration date