Plan A Once A Month Cooking Session

Once a Month Cooking (OAMC) is a method of producing fifteen to thirty meals in one or two days. These meals are then packaged and frozen, allowing for quick, healthy and worry-free family dinners for several weeks at a time. Read on to learn how you can cook for a day and dine for a month in a few quick and easy steps.

Instructions

1. Pick a cooking day. Look at your monthly calendar and choose a day that you can devote entirely to cooking. If you have small children, you'll want to hire childcare to ensure that you have uninterrupted time to create your meals.

2. Choose a shopping day. You'll want to reserve several hours prior to your once a month cooking session for grocery shopping. Keep in mind that you will be purchasing several weeks worth of food versus a typical weekly shopping session. Plan your time accordingly.

3. Gather store coupons and fliers. This will help you choose your menu and it will allow you to save a considerable amount of money on your monthly grocery bill.

4. Choose your meals. Start by picking out some of your families favorite meals that can be easily frozen. You can also find a plethora of once a month cooking entree suggestions online by using the search term "OAMC recipes." You'll want to gather between fifteen and twenty-five freezer friendly recipes for your cooking session.

5. Create a meal calendar. Insert the recipe titles into a calendar. This way you can ensure variety and prevent serving similar types of meals back to back.

6. Tally your ingredients and plan your shopping trip. The easiest way to tally ingredients is to use index cards. As you are reviewing your recipes and creating your shopping list you'll want to make tick marks next to each ingredient to show the amount you'll need. For example, write down the common ingredient "onion" on a card, and make a mark next to it for each recipe that calls for one.

Tags: cooking session, Month Cooking, next each, once month, Once Month, once month cooking

Prepare Sushi And Brown Rice

It is widely believed that eating sushi is healthy; however, sushi can be high in calories and fat if you add oil, mayonnaise or any sauces. One of the healthiest sushi options is brown rice in sushi that is wrapped in nori, which is a dried seaweed sheet or black layer that keeps sushi rolls together. With brown rice, it retains the missing nutrients and fiber the white rice lacks including the bran. Brown rice sushi works best in sushi rolls since it is less sticky than white rice. You can fill any raw or pickled vegetables, baked tofu or tempeh if you are looking for very low-fat sushi.

Instructions

Instructions

1. Rinse brown rice in a strainer under cold running water once and drain.Prepare a large pot with three cups of water over high heat. Use a one-to-three ratio of rice to water when cooking brown rice. Add the rice and bring the pot to boil. Simmer for 45 minutes, covered. Remove the pot from the heat and allow it to steam for 30 minutes by covering the pot with the lid.

2. Uncover the pot and place the cooked rice in a non-metallic bowl. Fluff the brown rice with a wooden fork. For brown rice seasoning, mix 1/2-cup rice vinegar, 1/4-cup honey and 1/2-tablespoon sea salt in a bowl. Drizzle brown rice seasoning slowly over brown rice and make sure it does not taste too sweet or sour. Use a hand-held fan to cool down the rice for about 10 minutes.

3. Lay a sheet of nori (dried seaweed layer) on sushi or bamboo rolling mat. Dip your fingers in the bowl of warm water and spread rice in a thin layer onto the middle section of the nori. Leave about 1/2 inch of the nori edge. Drizzle toasted sesame seeds over rice for a nutty flavor. Arrange your sliced raw vegetables (avocado, carrot, cucumber, red peppers and alfalfa sprouts) on the brown rice. Add baked tofu or tempeh for protein boost.

4. Wet the sides of the nori and roll the nori around the rice and ingredients like a burrito by holding the mat with both hands. Seal the sushi together and use a sharp knife to slice the roll in half. Proceed to cut through both halves at once into six pieces. Serve sushi rolls with ginger, wasabi and low-sodium soy sauce.

Tags: brown rice, sushi rolls, baked tofu, baked tofu tempeh, brown rice seasoning, dried seaweed, rice seasoning

Package & Store Food For Longterm Storage

Package & Store Food for Long-Term Storage

Whether you have your own garden or or simply have purchased more food than you can consume before it goes bad, long term storage is a good idea. Not only does it keep waste down during times of plenty, but it can also shore you up for leaner future times. Fruit, vegetable, meat or grain, there are ways to store each item that preserve the food itself and the nutritional content they contain.

Instructions

Storing Grains, Legumes and Dried Foods

1. Make sure that your grain, legume or dried food is not at all moist. If it is somewhat moist, set the item out in a cool, low humidity space in your home, and allow it to sit for a few days.

2. Place the dried out item in an airtight storage container. Try to use a container about the same size as the item that you are storing in it, so that there is as little air as possible in the container.

3. Label the container with the item and the date that it was stored with a permanent marker.

Freezing Produce

4. Wash your produce thoroughly.

5. Bring a pot of water to a boil.

6. Fill a large bowl with water and ice, as the water heats up in the pot.

7. Add the produce to the pot of water, once the water is boiling.

8. Allow the produce to boil for a set amount of minutes. This time will vary for each individual type of produce. For example, sliced carrots should boil for 3 minutes and spinach should boil for 2 1/2 minutes. A rule of thumb is that blanched produce should be removed when the color turns very bright, before the color begins to dull.

9. Plunge the produce into the bowl of ice water, after the set amount of time has elapsed.

10. Drain the cooled produce thoroughly.

11. Pack the drained produce in airtight, freezer-safe containers.

12. Label each container with a permanent marker, noting the item stored and the date that it was frozen.

Tags: boil minutes, container with, date that, item that, Package Store

Marinade Steaks For Tenderness

Marinating steak for several hours before cooking it can result in a tender piece of cooked meat.

A marinade is a combination of spices and other components that you can add to your beef to not only enhance its flavor but also aid in the cooking process. Marinating steaks before cooking can result in increased tenderness. While there are countless recipes for steak marinades, which have a liquid base, you can follow several general techniques for marinating steaks, resulting in a tender piece of meat.

Instructions

1. Pour a marinade of your choosing over the meat and make sure that it is completely coated. You can pour the marinade over your steak in a bowl or baking pan, as long as you make sure that the entire steak is covered completely in the marinade. Typical examples of marinades might infuse olive oil with ingredients such as vinegar, wine, lemon, lime and even exotic ingredients such as diced papaya, ginger and kiwi. Acidic fruits will aid in tenderness of the finished steak.

2. Place the marinade-covered meat into a plastic bag and keep it in the refrigerator for up to 24 hours, depending on your particular recipe. You should aim to marinate the steak for at least 30 minutes so that the flavors are infused into the meat and the acids and enzymes of the marinade begin to tenderize the steak.

3. Ten minutes before you wish to cook the steak, remove the bag from the refrigerator and allow the meat to reach room temperature.

4. Remove the marinated meat from the plastic bag and cook the steak according to your recipe.

Tags: before cooking, before cooking result, cook steak, cooking result, ingredients such, make sure

Make Mexican Sweet Bread

Mexican sweet bread is a delightful treat for anytime of day. It's often served as a breakfast bread, as a dessert after a large meal or along side a cup of coffee as an evening snack. Found in traditional Mexican bakeries, set aside a cold or rainy afternoon and make this traditional treat at home.

Instructions

1. Mix the basic ingredients of yeast, water, evaporated milk, white sugar, salt, butter and egg, flour and cinnamon together. Some recipes substitute shortening for the butter and use powdered milk or no milk at all. After allowing the yeast to sit for a few minutes, mix in a small amount of flour either by hand or with an electric mixer as directed by the recipe.

2. Add the remaining flour slowly. Regardless of which recipe you use, all direction state to add flour in small portions for the best Mexican sweet bread results.

3. Decide to knead the Mexican sweet bread dough or not. This is more of a trial and error venture and varies greatly from recipe to recipe. Some say to knead for upwards of 8 minutes while others stress not kneading the dough at all, only lightly turning the dough over until you coat it with flour.

4. Allow the dough to rise in a warm area for 20 minutes to an hour. Although the time will vary with the recipe, this step is standard in all of them.

5. Make the topping using sugar, butter and flour, flavored with cinnamon or vanilla. Some recipes substitute shortening for the butter and others add food coloring, which gives the Mexican sweet bread it's distinctive pastel color. Either way, the mixture should be crumbly.

6. Cut the risen dough into equal parts and roll into balls, about the size of large cookies. Pat them flat and place spoonfuls of the topping mixture on each one. Choose to cool-rise the bread by covering with plastic wrap and refrigerating for up to 24 hours. A warm rise only takes about 45 minutes, and afterwards the bread is ready for baking.

7. Scratch lines in the tops of the bread using a knife. Some recipes say the topping cracks on its own while baking, but others prefer making lines so the bread resembles shells. Bake the bread until it's light golden brown and enjoy.

Tags: Mexican sweet, Mexican sweet bread, Some recipes, butter flour, recipes substitute, recipes substitute shortening

Keep Food Warm On The Plate

Keep food covered before serving to preserve its temperature.

You've gone through the trouble of preparing a meal, so you don't want it to grow cold when you serve it to your guests. Following these easy tips will keep your food warm without drying it out. Keep these tips in mind to enjoy hot meals for yourself or when entertaining guests.

Instructions

1. Cover the plated food with the lids from the pots, pans or dishes it was cooked in before you serve it. The lids will not only retain the food's warmth, they will also capture the steam that the heat gives off, which will keep your meal moist. Alternatively, leave your plates in the oven at low temperature to keep it warm. Be careful not to dry out your meals.

2. Close all the windows in the room where you're dining, and shut off the air conditioner or any fans that are running. A draft or direct breeze will quickly cool your food. If it's not feasible to do these things because of hot weather, move the table away from any cooling devices or drafts.

3. Serve the meal on hot plates. These are specialty plates you can preheat in the microwave to help retain temperature for one-half hour. You can also warm regular ceramic plates by wrapping them in warm, wet towels for several minutes before using them or placing dishes -- if they are oven-safe -- in the oven on the lowest setting for five minutes.

4. Serve the food from a chafing dish. The dish is designed to keep the food warm while it's being served. There are two types: those heated with a small canister of fuel, and those that sit in a bath of hot water. The chafing dish can sit on the dining table, making the hot food easily accessible.

Tags: chafing dish, food warm, keep your, will keep, will keep your, your food

Evaluation Of Mango Powder

Nonuse of mango peel is equivalent to wasting 1/5 of each fruit.

Mango graces many supermarket produce sections as a highly desirable and exotic fruit, yet it is currently being employed in forms other than its conventional state. Mango powder is a prime example of this trend.

Why Evaluate Mango Powder?

First, mango powder is a direct result of the frequently discarded rind. Producers have found grinding the rind into powder form is one way to bypass these wasteful practices. Clinical evaluation of this mango powder seeks to locate its nutritional benefits. Foremost among these are the potential antioxidants found in the peel.

Studies

A number of varied studies have investigated the use of mango powder in supplementing foods. A cooperative of scholars from India and Iran discovered that the powder enriched macaroni without affecting other aspects of the food's preparation. Other studies have sought to find whether the enhancement of food through mango powder can be accompanied by an increase in taste, look or odor. One study forwarded by the Journal of Sensory Studies proved unsuccessful in this right.

Significance

In addition to being an emerging source of antioxidants, it is also a considerable site of dietary fiber. Because mango powder typically does not affect the flavor or cooking process of foods, it may be introduced without the consumer noticing any difference. Widespread use may aid in expanding the United States' overall consumption of fiber, a consumption researchers at Columbia University determined as being, on average, less than half the recommended amount.

Tags: mango powder, mango powder, studies have

Gluten Free Food Ideas

Gluten is a protein found in wheat, rye and barley and is an ingredient in many foods. For people with gluten allergies, eating a gluten-free diet can be challenging. Learning which foods contain gluten and which do not is the first step toward eating a healthy gluten-free diet.

Where to Find Gluten

If you are just beginning a gluten-free diet or are cooking for someone who is, it is important to know which foods to avoid. Because there is gluten in wheat, you will obviously need to avoid bread, crackers, pretzels and anything else made with wheat, rye or barley. However, gluten can be a hidden ingredient in the form of dextrin, modified food starch, monoglycerides and diglycerides. In fact, gluten shows up as an unexpected ingredient in many foods such as bouillon cubes, spice and gravy mixes, sausage, instant coffee and vitamins. While oats are inherently gluten-free, they are often processed in the same equipment as gluten-laden grains and are often cross contaminated.

Where to Find Gluten-Free

Foods with 'gluten-free' labels are becoming more common and easier to recognize. Your local health food store will likely carry a wide selection of gluten-free foods and will likely have an entire section of their store devoted to such ingredients. As demand for gluten-free foods increases, more and more larger grocery stores and supermarkets are beginning to carry a wider selection of such foods. On food labels, the source of the ingredient must appear in parentheses after the ingredient if it is a major food allergen (like gluten), which makes deciphering ingredients easier.

Finding Substitutes

You should begin your gluten-free cooking by finding suitable substitutes. Using non-wheat flour, you can make your own bread and pasta. Flour can be derived from many food sources such as almonds, beans, corn, sorghum, rice, potatoes and quinoa. Because the qualities of these flours widely differ, you should experiment with them by mixing different proportions of them together. Rather than thickening sauces, soups and gravies with wheat flour, you can use potato flour or arrowroot.

Use xanthan gum in baking recipes in which you are using a gluten-free flour. Xanthan gum is derived from corn and can add texture to your baked goods: Add a teaspoon for every cup of gluten-free flour. If you find that cakes and cookies are too dry when you use a different flour type, try adding a half a cup of fruit puree (e.g., apples or prunes) to moisten the batter. Baking powder (which contains gluten) can be substituted with a 1-part-to-2-parts mixture of baking soda and cream of tartar.

Gluten Free Snacks and Dinners

Using fresh ingredients rather than mixes is a safe way to cook gluten-free. Many seasoning pouches contain gluten-derived ingredients. Processed soups may be thickened with flour or some other gluten-based product. Whole fruits and vegetables are naturally gluten-free and are good snacks. Proteins like meat, poultry and fish are all gluten-free and can serve as a base for an evening meal. Side dishes, such as roasted vegetables, potatoes and rice are all gluten-free.

Gluten-Free Lunches

Baked potatoes and salads are good lunch options. Each can be topped with cheese, bacon or fresh vegetables. Tuna or chicken salad served on a tomato is another option.

Gluten-Free Breakfasts

Eggs, yogurt, and rice cereal are all gluten-free breakfast options. Breakfast meat like bacon and ham are safe, but some sausage contains fillers which can contain gluten.

Tags: gluten-free diet, contain gluten, derived from, Gluten Free, gluten which, gluten-free flour

Dangers Of Goat Milk

Dangers of Goat Milk

Being more holistic in your diet may be good for you. Raw or minimally cooked fruits and vegetables, unprocessed flour and other natural foods have been proven to have some health benefits or at least not harmful benefits. Goat milk is touted as less allergenic and flavorful. However, when it comes to goat milk, the level of "natural" may make it an unhealthy choice.

Goat Milk

There were 335,000 milk goats listed in the U.S. in January 2009. That is a 4 percent increase over the previous year. The main dairy goat breeds in the U.S. are Alpine, LaMancha, Nubian, Oberhasli, Saanen and Toggenburg. Goat milk production and uses are increasing.

FDA on Raw Milk

The FDA regulation that all milk and milk products meant for direct human consumption must be pasteurized was published on August 10, 1987. It states that unpasteurized milk may be dangerous no matter how carefully prepared due to dangers of bacteria, pathogens, infectious organisms, gastrointestinal disease, diseases shed through the cow's udders and animal to human (zoonotic) disease transmission. The American Academy of Pediatrics, other federal and state health agencies and the Centers for Disease Control agreed. This includes certified raw milk. The American Veterinarian Association also agrees that milk should be pasteurized as animals can appear healthy, but still be shedding diseases we lack the ability to test for.

Legalities of Raw

Most states make the selling of raw milk illegal. As of 2009, Pennsylvania and a few other states do permit sales to consumers by certified farms, but most state certification testing is no more stringent than for farms that produce pasteurized milk. Georgia allows sale of raw milk, but the seller must mark it as not for human consumption. Raw milk used for making cheese is not included in the ban in many states.

Raw Milk Related Disease

Some of the most common outbreaks linked directly to unpasteurized milk are Salmonella, Campylobacter, Listeriousis, Yersinia enterocolitica infections, Escherichia coli, Coxiella Burnetti (Q-Fever) and Chlamydia. Although it is not proven that rabies can be transmitted, because there is no proof it cannot be, it is also on the list of possible dangers of raw milk.

Safe Raw Uses

The FDA and CDC concludes that pasteurization is the only way to reliably reduce the dangers of milk. Research has not proven there are any nutritional value differences between pasteurized and unpasteurized milk. However, some recipes for making cheese require raw milk. These cheeses must be aged at least 60 days before selling sale in the U.S. However, certified raw cheese can be exported since 2007. Raw goat milk is also used to make soaps.

Pasteurized Goat Milk

Pasteurized goat milk is as safe as cow milk, and you can use pasteurized goat milk every way regular cow milk is used. It is not recommended for use in infants under six months of age without doctor approval, however.

Raw Goat Milk

USDA/ARS Children's Nutrition Research Center at Baylor College of Medicine in Houston says while there are documented risk of raw milk, there are no proven benefits. Unpasteurized milk can be particularly dangerous for anyone with immune issues, children, pregnant women and the elderly. The Mayo Clinic agrees, stating that raw milk and even raw milk cheeses are not safe to drink, eat or use in cooking.

Tags: that milk, Dangers Goat, Dangers Goat Milk, dangers milk, Goat Milk, goat milk, Goat Milk

Make Macho Nachos

Anyone can microwave some cheese sauce and pour it over tortilla chips, but a manly appetite requires Macho Nachos. They are quick and easy to make, but be sure to have the antacids handy.

Instructions

Make Macho Nachos

1. Place 4 oz of ground beef in a skillet. Brown beef over a medium high heat, stirring frequently until done. Remove skillet from heat and turn off the range. Drain beef.

2. Open the can of refried beans with the can opener and empty the contents into the large bowl. Open the can of hot dog chili and empty the contents into the large bowl. Add the cooked ground beef to the bowl. Stir these three items together with the spoon.

3. Place the bowl into the microwave and cover with the splatter guard. Close the microwave and heat on high setting for 2 minutes. Uncover the bowl, stir the contents, cover the bowl and heat on high setting for an additional 2 minutes.

4. Remove the bowl from the microwave oven using the hot pads and place it in a convenient spot on the counter. Uncover the bowl and set the splatter guard aside.

5. Open the bag of tortilla chips. Layer chips evenly on the four plates.

6. Spoon the bean/chili/beef mixture onto the chips. Remove the cheddar cheese from its package and grate a layer of cheese on top of the mixture.

7. Place another layer of chips on top of the cheddar cheese. Spoon another layer of the bean/chili/beef mixture on top of the second layer of chips.

8. Open the jar of sliced jalapeno peppers. Scatter jalapeno slices across the top of each plate of nachos.

9. Drizzle cheese sauce over the top of the chips, bean/chili/beef mixture and peppers. Place one plate into the microwave and heat on high setting for 1 minute. Remove plate using hot pads, and repeat for each additional plate of nachos.

Tags: bean chili, bean chili beef, beef mixture, chili beef, chili beef mixture

Taste Wine From A Barrel

Use the proper glass when tasting wine from a barrel.

Tasting wine from a barrel is the same as tasting wine from a bottle. The difference is the need for a siphon to draw the wine out and pour it into a glass. However, wine in a barrel can hold different stages of maturity. Some wines will be mature and ready for release, while young wines will taste raw and astringent from the unripened tannins. Generally, most barrel tastings are done when wine is near or at maturity and all flavor components have come together.

Instructions

1. Remove the bung from the barrel. A bung is the cork or rubber stopper that allows you to remove wine with a siphon, also known as a thief. Made of glass or plastic, the thief is similar to a turkey baster.

2. Use the proper glass for the type of wine you are tasting. A red wine, or Bordeaux glass, is a tulip-shaped glass with a long stem and large bowl that tapers to a narrower rim at the top. A white wine glass is similar to a Bordeaux glass but slightly taller and narrower at the rim. Each glass is designed to enhance the varietal characteristics of the wine.

3. Pour the wine into the center of the glass.

Pour enough wine in the glass to fill it a quarter of the way. Do not fill the glass more than halfway. Try to pour the wine down the center of the glass so that it creates a bit of froth. This will aerate the wine and release its aroma.

4. Observe the color of the wine. A red wine with a deep, dark color usually indicates a wine that is full-bodied. The lighter the color, the lighter the wine. The same is true of white wines.

5. Place the glass on a flat surface, and holding it by the stem, slide the glass on the surface in a circular motion, swirling the wine to further release its aroma.

6. Sniff the wine and take in its aroma. Young wine of any color will usually have pronounced, fresh fruit scents, while mature wines will have subtle but more complex aromas.

7. Sip and savor the wine. Allow the wine to coat the inside of your mouth for a few moments to get an impression of its mouth-feel. Does it feel thin and watery, or does it feel thick and viscous? Take in its flavor components. Red wines usually display red fruit characteristics such as cherries, plums, raspberries and red currants. White wines typically have flavor profiles of white fruit such as lemons, pears, pineapple and apricots.

8. Swallow the wine and take in its finish, which is the lingering aftertaste of the wine. Wines with good concentration will have a longer finish.

Tags: from barrel, wine from, wines will, Bordeaux glass, center glass

Make A Pancake Face

Pancakes are one of America's favorite breakfast foods, but you can now transform ordinary pancakes into breakfast masterpieces that your kids will adore. A pancake can be made with virtually any breakfast foods, but a few tricks can help to get your started.

Instructions

1. Make up a batch of your favorite pancakes, making each cake big enough to fit a face. Place your finished pancakes on plates and prepare the rest of the ingredients.

2. Create a savory pancake face by frying to eggs sunny-side up and using the eggs for large pancake face eyes. Place a piece of sausage between the eyes for a nose and use a strip of bacon for the mouth. If desired, you can cut hash browns just right to make a tie. Add the finishing touch by creatively pouring maple syrup around the top of the pancake for hair.

3. Give your pancake face a healthy by using fruits to make a face. Try using a banana slice for the mouth, blueberry for eyes and a strawberry nose. You can finish your sweet cakes by adding honey the top for hair.

4. Transform your pancake face into a delectable dessert. Again, use your favorite fruits to make a face and then decorate the hair and other accessories with chocolate, strawberry syrup and/or maple syrup, adding the finishing touches with whip cream and sprinkles.

Tags: pancake face, breakfast foods, fruits make, fruits make face, make face

Make Lentil Soup

On a cold, wintry day, there's nothing better than to make a steaming bowl of homemade lentil soup. Lentils (which are actually legumes, not beans) are also considered one of the healthiest foods since they're high in fiber, iron and protein. Follow the steps below to make your own heart-healthy, delicious bowl of lentil soup to warm your body and soul.

Instructions

1. Presoak the lentils if needed. The firmer-variety lentils require presoaking in water for several hours. The lentils purchased in America are softer and usually don't require presoaking. If they don't need presoaking, rinse the lentils before cooking.

2. Pour lentils into stock pot, and add stock or water. Add the carrot, celery, onion, garlic, bay leaf and thyme into the stock pot over medium heat. Cover and bring to a boil.

3. Reduce heat and simmer for at least 30 minutes. If you presoaked the lentils, decrease the cooking time.

4. Check on the hardness of the lentils. When they are soft, but not falling apart, the lentil soup is done cooking.

5. Remove the bay leaf before serving. A full pot contains six to twelve servings. Serve with crusty bread, if desired.

Tags: lentil soup, into stock, require presoaking

Make The First Layer Of Tiramisu

Tiramisu is a classic Italian dessert made of Ladyfingers soaked in espresso and coffee flavored liqueur layered with sweetened Mascarpone cheese. There are usually two to three layers in Tiramisu, but the number of layers you have is completely up to you. Here is begin this delicious dessert and make the first layer of Tiramisu.

Instructions

1. Layer your Ladyfingers in the dish. After the Ladyfingers are soaked in espresso and coffee flavored liqueur, place them in flat layers in the bottom of your dish.

2. Pour on the sweetened Mascarpone cheese mixture. Hold the bowl of sweetened Mascarpone cheese and using a rubber spatula, scoop the mixture on to the layer of ladyfingers.

3. Smooth out the sweetened Mascarpone cheese mixture. Using a rubber spatula again, gently spread the layer of sweetened Mascarpone cheese mixture until it covers all of the Ladyfingers.

4. Check to make sure the layers are relatively even. Before moving on to the next layer, you need to make sure the first layer of the sweetened Mascarpone cheese is relatively even, so the additional layers aren't uneven and lopsided.

Tags: Mascarpone cheese, sweetened Mascarpone, sweetened Mascarpone cheese, cheese mixture, Mascarpone cheese mixture

Make Linguini With White Clam Sauce

There are many pasta recipes out there but few are as simple and delicious as linguini with white clam sauce. You can make the sauce in large batches for a group of people or in a small batch for you and that special someone. The recipe can be easily doubled or cut in half. Read on to learn make linguini with white clam sauce.

Instructions

1. Boil the pasta. Boil 8 cups of water. Add 1 tbsp. of olive oil. This prevents the noodles from sticking to each other. Once the water is boiling add the pasta and cook according to the directions on the box. Usually this time ranges from 8 to 10 minutes. Make sure to periodically stir the pasta. This will prevent the noodles from sticking together.

2. Melt the butter in the pan. Make sure you have the stove setting on medium low. If the temperature is set to high the butter will start to brown and you don’t want that to happen. The idea is to melt the butter but not burn it.

3. Add chopped garlic and clams. Once the better has melted, add your four garlic cloves and three cans of clams. Sauté the garlic and clams in the butter until the clams appear to be cooked.

4. Add the heavy whipping cream. Once the clams are cooked, it’s time for the final step for your clam sauce. You add 1 cup of heavy whipping cream. As you add the cream, stir it into the mixture. Keep in mind that the butter may separate and sit on top. That is normal and when you stir the cream sauce it will no longer sit on top. Make sure to taste the sauce before you serve it. If necessary, add garlic salt or garlic powder to suit your taste. Salt and pepper can be added as well.

5. Top the pasta with cream sauce. Now your pasta and cream sauce is done and it’s time to eat. Top the pasta with the cream sauce and enjoy.

Tags: cream sauce, clam sauce, Make sure, from sticking, garlic clams, heavy whipping

Where Donate A Car In The Nyc Area

Anybody who lives in or around New York City is familiar with the “car donation” ads that appear on the radio and on billboards. 1010 WINS plays one of these commercials every half hour. Donating your car can provide financial help to families in need. You can also donate a car to provide aid to cancer research foundations and other similar causes in the NYC area.

Instructions

1. Contact Kars 4 Kids. You may know this organization from the frequent commercials on the radio. Located in Lakewood, New Jersey, Kars for Kids accepts donations in and around New York City. If you live in Brooklyn, you are eligible for express towing. Contact Kars 4 Kids at (877) 527-7454 or visit its website to get more information (see Resources below).

2. Call the American Relief Foundation. This organization uses the proceeds from car donations to give food, clothing and shelter to needy children. American Relief Foundation will pick up your vehicle, even if you live in Manhattan. Call the American Relief Foundation at (888) 435-7801 to learn how you can donate your car, or visit its website (see Resources below).

3. Use Donate Car to help Joy For Our Youth. Check out the Donate Car website, which explains that the Joy For Our Youth foundation provides for the “spiritual, emotional and practical needs of Jewish children from impoverished or dysfunctional families” (see Resources below). Donate Car will handle all of the expenses, including towing fees. To learn more, call Donate Car at (866) 211-5277 or locally at (212) 537-3818. You can also write a letter to the organization's office at 410 Park Avenue, 15th Floor, New York, New York, 10022.

4. Get same-day towing when you donate your car to the Tree of Life foundation. Tree of Life works with Meals on Wheels to give meals to homeless and less fortunate families in all five boroughs of New York City (see Resources below). Call (800) 364-5849 for more information.

5. Contact Feed The Hungry Inc. This organizations accepts car donations in New York City as well as anywhere within a 100-mile radius of the city (which includes New Jersey and Connecticut). Your donation will go towards feeding needy families in the New York City area. Call (866) 583-6109 or (888) 396-1121 to learn how you can donate your car to Feed the Hungry. You can also email the organization at n19500@aol.com (see Resources below).

Tags: Resources below, York City, American Relief, American Relief Foundation, donate your

Pair Red Wine With Food

Many new wine drinkers are baffled by the rules set out to pair red wine with food. They're mystified by how others seem to know instinctively which wine to pair with which food. All it takes is a little practice and a little advice and you'll soon discover that selecting the right red wine can be one of the most enjoyable parts of any dinner.

Instructions

1. Strive for a complementary pairing when you choose a red wine for your meal. Your wine selection should never detract from the food you're eating or compete with it. Instead, your red wine should add an extra dimension to the food, complementing its taste, substance and texture.

2. Follow traditional advice, and you'll end up pairing red wine with red meat. White wine is usually served with fish, chicken and other poultry. This is a good rule of thumb for new wine drinkers, because it's tough to go wrong when you keep it this simple.

3. Serve your driest wine first and save the sweeter red wines for dessert.

4. Pair red wine with the food from its region of origin, since each has evolved to complement the other. For instance, you can serve Spanish Rioja with paella or Lambrusco with an Italian antipasto.

5. Pair food that is hot and spicy with something to balance its strong flavors. Hot Indian food, like curry, actually works well with a wine that is sweet. This is one of the few instances where it is acceptable to serve a dessert wine before dessert.

6. Focus on your wine and cheese pairings. Pair Brie, Camembert or other soft cheeses with a good Burgundy or Cabernet.

7. Keep it light when pairing with pasta. Because pasta is so filling and loaded with carbs, you'll want to serve a light red wine such as Pinot Noir with noodles.

8. Save the Shiraz for a meal that will complement its peppery qualities. Shiraz and venison make an excellent and often unexpected combination, and Shiraz goes well with lamb, too.

9. Serve soup as a first course with a glass of Merlot.

10. Serve Port after dinner and feel free to pair it with chocolate. Chocolate is a natural complement to just about every red wine.

Tags: pair with, well with, wine drinkers, wine with, with food

Make A Pomodoro

Pomodoro sauce is lighter on the stomach than marinara.

The light yet flavorful taste of pomodoro sauce is commonly paired with angel hair pasta or spaghetti, as strand pastas work well with light sauces. Pomodoro sauce is an Italian tomato sauce, although it is quite different from marinara. While marinara sauce is smooth with some chunks of tomato, pomodoro sauce has finely diced tomatoes and is much lighter. According to celebrity chef Mario Batali, pomodoro sauce paired with spaghetti is best made in September when tomatoes are at their peak freshness.

Instructions

1. Bring 6 quarts of water in a large pot to boil, adding 2 tbsp. of salt.

2. Place a 10 to 12-inch saute pan on the stove over medium heat and add in the oil and sliced garlic. Cook until the garlic is golden brown.

3. Add in the tomatoes and chili flakes and continue to cook over medium heat, stirring constantly until the cherries burst, for roughly five minutes.

4. Remove the pan from the heat and place the spaghetti into the boiling water. Cook according to the package directions, but reduce the time by one minute to ensure al dente pasta.

5. Drain the pasta and add to the pan of cooked tomatoes. Return the pan to high heat and toss the spaghetti until well combined with the sauce.

6. Remove the pan from the heat and add in the Pecorino cheese and basil leaves. Toss to combine everything and serve immediately.

Tags: from heat, medium heat, over medium, over medium heat, paired with, Pomodoro sauce

Make Udon Noodles

Udon noodles are the wide wheat noodles used in Japanese cooking that are often served in a broth. You can buy them at natural food stores or Japanese specialty markets, but you can also make fresh noodles at home by using any kind of wheat flour. This recipe serves four.

Instructions

The flour

1. Put 2 1/2 cups of wheat flour in a bowl.

2. In another bowl, mix 1 teaspoon of salt into 2/3 cups of water.

3. Mix salted water into the flour using your hands.

4. Knead the dough, using the heel of your hands to break down the gluten.

5. Wrap the dough in plastic wrap and let it rest for two to three hours.

Flatten the dough

6. Sprinkle flour on a countertop or cutting board. Flatten the dough by pushing the dough outward---do not roll it---until it is one-eighth of an inch thick.

7. Cut the dough into thin strips that are less than one-fourth of an inch wide, using a sharp knife

8. Cook the udon in salted water for six to seven minutes. Cooking time will depend on the thickness of the noodles.

Tags: Flatten dough, salted water, wheat flour, your hands

Tell If A Tree Is Dead Or Alive

Tell If a Tree Is Dead or Alive

Dead or dying trees present a health risk to your family and property. Dead trees can fall over in storms or high winds and do a great deal of damage to a house or car. If you notice any signs that your tree may be dying or diseased, checking to see whether your tree is dead or alive will protect your property and enable you to have the tree removed before it does damage.

You can do several easy things to test whether a tree has died.

Instructions

1. Watch the tree in the spring for leaves, buds and growth. If the tree shows no signs of life in the spring, it may be dead.

Check the tree in fall for signs of disease. If leaves begin losing their green or falling from the tree before autumn, your tree may be dead or dying.

2. Examine the tree closely for leaf buds. If none exist, continue examining the tree.

3. Break off a small branch. If the twig breaks off easily and is brown inside without any signs of soft or green wood, your tree may be dead.

4. Scrape off a portion of bark with a knife or chisel. Look for green, soft wood just under the bark. If none is there, your tree may be dead.

5. Examine the larger branches of the tree. If they are brittle, break off or begin to fall, your tree may be dead.

6. Examine your tree for any signs of illness, such as mold growth, dead branches or diseased leaves, if any exist.

Tags: your tree, your tree dead, tree dead, Dead Alive, dead Examine

Make A Pineappleinfused Vodka Martini

A martini may sound like a stiff, old-fashioned drink, but using flavored vodkas can make it tropical and fruity. Make your own infused vodka or buy the store bought. Either way it's delicious!

Instructions

Make Pineapple-Infused Vodka

1. Start by making your own pineapple-infused vodka. If you'd like to use the store bought version, skip to the next section.

2. Take a bottle of plain vodka and empty it into a pitcher or other container.

3. Slice a pineapple into chunks. Make sure the rind is completely removed.

4. Add the pineapple to the pitcher or container of vodka.

5. Let it sit at room temperature for 1 to 2 days. The longer it soaks, the greater the pineapple flavor.

6. Strain the pineapple from the container using a standard kitchen strainer, pouring the vodka into another container. The tighter the mesh on the strainer, the less pulp you will have, but you may want to keep a little in. Think of it the way orange juice is served, with more or less pulp according to taste.

7. Return the infused vodka into your pitcher or closed container and chill for 4 to 6 hours. Keep the pineapple in a separate container and chill as well. You can serve them as sides to your drinks or on their own, but be careful as they're potent!

Make a Pineapple Martini

8. Take your pineapple-infused vodka or store bought pineapple vodka and pour two ounces into a cocktail shaker.

9. Fill the shaker with ice.

10. Dash a bit of vermouth onto the mixture, dry or extra dry, depending on taste.

11. Cap the top on and shake.

12. Strain into a martini glass or highball glass, depending on how much balance you have. Martini glasses are harder to keep from spilling.

13. Garnish with the pineapple or other tropical fruit on a cocktail pick.

Tags: store bought, container chill, infused vodka, less pulp, vodka into, vodka store

What Are The Benefits Of Dried Fruit

Dried fruits are a great way to get most of the healthful benefits of fresh fruits in a form that is preserved. Dried fruits can be stored for extended periods of time, unlike fresh fruits, and enable you to enjoy your favorite fruits when the fresh fruit is out of season. Many dried fruits contain antioxidants, vitamins and other healthy constituents and can be used to supplement a diet that is low on the high nutritional qualities of fruit in general.

Types

Dried fruit comes in almost as much variety as fresh fruit. Raisins, figs, dates and prunes are the most common dried fruits you will find at a supermarket, but health food stores and online retailers will carry many more choices. Dried apples, pineapples, berries, mangos, papaya and even the exotic dragonfruit can be found in specialty and health food shops. These dried fruits will keep for months if sealed or refrigerated and are a great source of concentrated nutrition to keep at hand.

Health benefits

Most dried fruits retain some, if not all, of the antioxidant properties of their fresh source. Raisins contain the potent polyphenols found in fresh grape skins, and dried blueberries have the anthocyanins that has caused them to be considered a superfood. Some dried fruits are even used medicinally; the Chinese use several varieties of dates and dried berries in their traditional medical formulas. In the Middle East, figs and dates are considered nourishing foods. In India, dried Amla, or Indian gooseberry, is a staple of Ayurvedic medicine and is sold in powdered form. Dried fruits are also high in fiber and are beneficial for the digestive system, especially fruits that contain digestive enzymes such as papaya and pineapple.

History

Fruits that are naturally dried in the sun are as old as civilization itself. The ancient Egyptians started drying grapes into raisins, and the ancient Phoenicians exported them around the Mediterranean. Figs and dates became a staple part of the Tigris-Euphrates civilizations as they still are today, and the portability and storability of dried fruit allowed trade merchants to travel even farther and wider, taking the dried fruits with them. Later, Hannibal crossed the alps and invaded Rome by keeping his troops alive in the mountains with raisins. Plum trees planted in early America by settlers allowed them to explore the vast Midwest fueled by the dried fruit known as prunes. And even today, astronauts and wilderness explorers rely on dried fruits as a nutritious and portable staple of their diets.

Potential

You can make your own healthy dried fruit by purchasing a food dehydrator. When the season comes for your favorite fresh fruit, stock up on it and take it home to be dried and then store it airtight containers. By drying your own fruits, you can enjoy your favorites fruits all year long.

Fun Facts

Fruit cake, the staple of many early poor European and American families, and the subject of the famous quote "Let them eat cake" is really just dried fruit and a simple dough along with whatever dried spices were handy. Dried fruit has been the survival food of Western civilization since its start.

Tags: dried fruits, dried fruit, fresh fruit, Dried fruits, dried fruits will, enjoy your, fresh fruits

Wedding Finger Food Ideas

Chocolate-covered strawberries are a popular finger food.

One of the things many guests look forward to at weddings is the food. Other than the cake, a wedding should provide plenty of small finger foods for the guests to munch on. When choosing which foods to have prepared, keep in mind any diabetics, or people with allergies, who may be attending the event. Here are some ideas for wedding finger foods.

Chocolate-Covered Strawberries

Chocolate-covered strawberries are easy to make. You will need some strawberries and candy bark (the amount depends on how many you want to make). You can use any kind of bark, like almond, butterscotch, vanilla or chocolate almond. If you want, cut the leaves from the top of the strawberries. Rinse the berries in cool water, then dry before continuing. Melt the bark in the microwave. When the bark is melted, use your fingers to dip each strawberry into the bark. Lay each strawberry on a cookie sheet until the bark has hardened. Store the berries in the refrigerator until time to serve.

Crackers and Cheese

Spread soft cream cheese over each cracker. Slice up some cheddar, colby, Monterey jack and provolone into small pieces. Top each cracker with a piece of the cheese. You can also add a small slice of meat, such as ham, turkey or chicken, or a slice of grape or black olive.

Mini Kabobs

These kabobs are simple, just three items on a toothpick. You can choose from a wide variety: cheese cubes, green olives, bacon, cubes of cooked meat, fruits and vegetables. Green olives with a cube of cheese and bacon are a tasty favorite.

Mini Sausages and Pineapple

Mini sausages should be cooked in a slow cooker, along with some barbecue sauce and pineapple chunks. You can include a tablespoon or two of grape jelly for added flavor. Once the sausages are hot, slide each onto a toothpick with a chunk of pineapple.

Blue Cheese Bites

In a bowl, mix 1/2 cup of margarine with 4 oz. of blue cheese. Open a can of biscuits. Use your hands to mix in some margarine and cheese into each biscuit. Lay the biscuits out and cut each one into quarters. Roll the bites into balls and place them on a cookie sheet. Bake the bites in the oven, at 325 degrees, for about 20 minutes or until they are lightly brown.

Tags: cookie sheet, each cracker, each strawberry, finger foods

Make Teriyaki Chicken Rice Bowls

Coming home after a hard day’s work is not exactly motivation for whipping up the next fillet mignon. In fact, it’s more inspiration to pay a visit to the local fast food joint. Once in awhile this is ok, but not every day. Otherwise, your waistline and your cholesterol will increase faster than you can order a cheeseburger. So here is a relatively easy and cheap dinner you can make for yourself (and others) to avoid becoming a regular at the fast food restaurant. Your body and your wallet will thank you. Gentlemen, it’s also a great way to impress a girl!

Instructions

1. Prepare brown rice as directed on box. Fill one of the pots with water until the entire bottom of the pot is covered in water and place on stove.

2. Place vegetable steamer inside the pot and turn stove on to low heat. Arrange carrots on the bottom of the steamer, and place broccoli and cauliflower on top. Cover. Occasionally check the vegetables, and when they start to lose their vibrant color they will be done. You can also stick a fork in one to test its tenderness. Carrots take the longest to soften.

3. Cut boneless chicken breasts into smaller pieces, as desired. Spray skillet with no-stick vegetable oil spray. Place chicken breasts on the skillet and turn on stove to medium heat.

4. Using spatula, carefully flip the chicken breasts once they have turned white, and flip again once they have turned a more tan hue. Lower heat and pour 2-4 tbsp.., as desired, onto the chicken breasts, thoroughly flipping chicken breasts to cover them in teriyaki sauce. Turn off all stoves.

5. Place rice in bowls, and then cover the rice with vegetables and the chicken breasts. Add more teriyaki sauce as desired. Bon Appetite!

Tags: chicken breasts, fast food, have turned, once they, once they have, teriyaki sauce, they have

Healthy Snacks In Schools

Healthy eating habits start at home.

Children go to school to learn what is necessary to live a fulfilling life and succeed. Therefore, aside from academics, healthy eating habits should be encouraged and even enforced. It is the parents and the schools responsibility to teach children what they need to know academically, socially and nutritionally to succeed and live a healthy active lifestyle.

Fruits

Fruit salads that feature an array of color are a lot more appealing.

Fruit is probably the easiest, healthy food you can get a child to consume, as it is naturally sweet. Bananas, apples and oranges are quick snacks that require little or no preparation, making it a perfect snack option for a hectic school. Additionally, applesauce, natural fruit leathers, raisins and packs of dried cranberries are easy grab and go snacks that pack a ton of nutrients.

Vegetables

Carrot juice is a great way to sneak in some veggies during the day.

Vegetables are a bit tougher to offer as snacks. For some reason, from a very young age children tend to stay away from veggies. To increase the desire, offer veggie trays with a variety of dips. Dips can include fat free dressings, peanut butter or even hummus.

Grains

Sesame seed breadsticks offer an array of nutrients including magnesium, fiber, zinc and even calcium.

Healthy snack options are nearly endless when it comes to this category. Whole grain English muffins, rice cakes, whole wheat crackers and cheese, granola bars and even gluten free, whole grain sesame seed pretzels are healthy, and quick options.

Dairy

Juices should be avoided unless they are orange juice, or they are clearly marked with a 100 percent juice label.

Schools should always encourage milk as the main beverage for every meal. Low-fat yogurt and string cheeses are great additions that will help children get that extra boost of calcium at snack time.

Other Ideas

Walnuts have been shown to assist in bone health, brain function and can even help lower the risk of weight gain.

With special labeling for allergies, children should be provided nuts and even trail mixes. Nuts are a powerful snack which offer energy and omega 3s, which have been proven to help enhance brain function. Trail mixes are also a good way to get in three necessary nutrients at once. Trail mixes can include dried fruits, nuts and whole grain sesame sticks.

Tags: brain function, eating habits, grain sesame, have been, snacks that, Trail mixes

Cook Frozen Sea Scallops

Frozen sea scallops are generally the only choice for purchasing for those who do not live near a seaport or in a large city where fresh scallops are offered. Because frozen sea scallops thaw and cook quickly, they are perfect for using straight from the bag in recipes calling for scallops. Cooking scallops to perfection means keeping a watch on the cooking time, as frozen or fresh scallops become tough and rubbery if overcooked.

Instructions

1. Melt the stick of butter in a large skillet over medium heat.

2. Add the 3 tablespoons lemon juice and stir to distribute throughout the butter. Stir in the spices, if desired.

3. Open the bag of frozen sea scallops and carefully pour them into the simmering butter mixture.

4. Use the tongs to lay the scallops into the butter in a single layer.

5. Simmer the scallops for 2 minutes.

6. Use the tongs to turn the scallops over to the opposite side and let cook until the scallops lose their translucency and are a consistent white color.

7. Remove the skillet from the heat and serve.

Tags: fresh scallops

Chop Ancho Peppers

An ancho pepper is a hot yet slightly sweet dried poblano pepper. The use of ancho peppers is common in Mexican cuisine, and you can use ancho peppers in various recipes at home. Most often, you will need to chop an ancho pepper before using it in cooking, however.

Instructions

1. Cover your work surface with a cutting board.

2. Slice the softened ancho pepper in half with a sharp knife.

3. Place half of the ancho pepper skin side up on the cutting board.

4. Cut the ancho pepper lengthwise into thin strips using the sharp knife.

5. Turn the cutting board ninety degrees and cut the ancho pepper into thin strips perpendicular to the cuts you made in Step 4.

6. Rock your knife over the pepper to chop it into a very fine texture. To rock a knife, hold the knife's handle with one of your hands and place your other hand on the back of the blade of the knife. Move the knife across the pepper pushing it up and down as you go.

7. Move the cutting board another ninety degrees and rock your knife back over the pepper as described in Step 6.

8. Repeat Steps 3 through 7 for the other half of the ancho pepper.

9. Use the finely chopped ancho pepper in your favorite recipe.

Tags: ancho pepper, cutting board, ancho peppers, half ancho, half ancho pepper, into thin, into thin strips

Alternate Layers Of Pasta Cheese And Meat Tomato Sauce

If you enjoy cooking Italian food, there's a good chance you'll want to make lasagna. In its simplest form, this dish involves layering pasta, cheese and tomato sauce. Once you are comfortable with the basic layering technique, you can add other ingredients, like a layer of fried breaded eggplant for a cross between lasagna and eggplant parmesan. If you want to add some vegetables to the dish, put in a layer of chopped bell peppers, mushrooms, artichoke hearts, asparagus or any other vegetable you like.

Instructions

1. Rub a piece of butter over the bottom and sides of your glass baking dish to keep the ingredients from sticking.

2. Place one layer of pasta across the entire bottom of the baking dish. Overlap each piece slightly.

3. Pour some of the meat tomato sauce over the layer of noodles, using an amount proportional to the number of layers you intend to make. For example, if you want to make three full layers of pasta, sauce and cheese, you would use one third of the sauce in this step. If you want to make two full layers, use half of the sauce. Add enough to fully cover the layer of pasta, spreading it into the corners of the dish with the knife or spatula.

4. Spread a full layer of cheese over the meat tomato sauce. If you are using ricotta or a similar cheese, use the knife or spatula to spread the cheese into a smooth layer. If you are using grated cheese, sprinkle it evenly over the sauce. Use approximately the same amount of ricotta as sauce; use slightly less grated cheese as its final texture will not be as smooth as ricotta and using too much could overwhelm the dish.

5. Place a layer of pasta over the cheese, then another layer of sauce over the pasta, then another layer of cheese over the sauce. Repeat this process until you have created as many layers as you desire.

6. Place one final layer of pasta over the finished product, then sprinkle it with grated cheese. Do not use ricotta on top of the lasagna regardless of whether you used it in earlier layers; instead, use grated parmesan or another grated cheese for this final sprinkle. Your lasagna is now ready to bake.

Tags: grated cheese, layer pasta, tomato sauce, want make, another layer

Test Honey For Purity

You can test honey for purity

Produced by honey bees, honey is one of the most ancient and popular of all sweeteners known to mankind. Today, while there are a number of pure, unadulterated 100% natural brands of honey and raw honey available on the market, there are also numerous impure brands that falsely claim purity. Read on to learn test the purity of honey.

Instructions

1. Pour a half cup of honey slowly into another cup. Pure honey will spin clockwise as you pour it. This is a result of the assymetrical structure of honey molecules that give it a righthand bias.

2. Test the water content in your honey. To do this, dip a length of your cotton wick into the honey. Hold one end to allow excess honey to slowly dribble off. Light your candle and then hold it to the soaked end of the cotton wick. If your honey is pure, it will contain minimal water content, and will burn; if it is impure, it will likely have a high water content and which will prevent it from burning. If the impure honey does burn, then you will hear it crackle.

3. Attempt to dissolve a tablespoon of honey in water. Stir the honey into a glass of water. Pure honey won't dissolve, but rather form a lump and sink down to the bottom of the glass. Impure honey will easily dissolve in the water. Yiu can use methylated spirit instead of water for the same purpose. Impure honey eill dissolve and turn the methylated spirit milky.

4. Pour a teaspoon of your honey onto a blotting paper. Unlike the impure honey, pure honey will not be absorbed by the blotting paper. A coffee filter may work for this purpose. Alternatively, pour the teaspoon of honey onto a piece of cloth and then wash the cloth. Pure honey will not leave a stain on the cloth.

Tags: honey will, water content, your honey, blotting paper, cotton wick

Nutrition Information For Fricker'S Restaurant

Fricker's is known for their wings and sauce varieties.

Fricker's restaurant and bar was founded in 1985 by the Frick brothers in Dayton, Ohio. The restaurant boasts about its fun and relaxing environment as much as it does about its food and bar with "wall to wall TVs everywhere at every location" to view sports while you eat. The nutrition information for menu items varies at each location due to differences in portion size, ingredients, and preparation methods. Nutrition guides can be found online for a few menu items, but as of January 2011, there is not a complete nutrition guide for the entire menu available to the public.

Food Choices

The Fricker's menu offers American style food and is known mostly for their wings that come with a variety of sauces. Categories on the menu include appetizers, sandwiches and burgers, salads, dinner entrees, bunless items such as pizzas, wraps, and quesadillas, and side items. Highlighted items on the appetizer list are Mississippi BBQ Nachos made with "traditional southern pulled pork" and Fricker's BBQ sauce and Breaded Veggies of zucchini, cauliflower, and mushrooms served with cocktail sauce. Specialty burgers and sandwiches include the Big Frickin' Burger with one pound of meat and the Big Frickin' Fried Bologna 'n Cheese Sandwich with sauce of your choice.

Portion Sizes

The variety available on the menu allows diners to choose items that come in different portion sizes, which have a direct effect on their nutrient content. For smaller portions, choose items a la carte off of the "On The Side" or "Starters" sections such as Fricker's Green Beans, Pasta Salad, Applesauce, or Frickin' White Chicken Chili which is 97 percent fat free. Larger portioned items such as dinner entrees come with various side items.

Nutritient Content

The nutritional balance of menu items from Fricker's tend to tip towards carbohydrates, proteins and fats due to the number of breaded or fried items and meat choices. Listed fat content can be deceiving for an item if you choose to add a sauce which would add fat and calories to the menu item. Additional carbohydrates can be avoided or decreased by choosing "bunless" options. Similar menu items can have dramatic differences in nutritional information due to the bread and sauce option. For example the Medium "Nakedly" Frickin' Chicken Wings comes without bread and only contains 12.5 g of fat and 3.5 g of carbohydrates compared to the Frickin' Chicken Wrap which has 14 g of fat and 68 g of carbohydrates.

Consumer Control

Diners can take control, to some extent, of the nutritional content of their meals by choosing to limit the amount of fat and carbohydrates in their food by ordering the healthier choices listed on the menu such as the Frickin' White Chicken Chili, non-fried items, salads, and naked wings. Customers can also order from the sandwich and burger section and ask to have it served without the bun. Asking for sauce and dressing on the side rather than on the menu item also gives the diner the power to choose the amount to put on the meal.

Tags: menu items, Chicken Chili, choose items, come with, dinner entrees

Types Of Italian Cheeses

Types of Italian Cheeses

The cheeses of Italy are used around the world in a variety of dishes. Perfected through generations, Italian cheeses are made in hundreds of types, with several kinds being more familiar than others.

Gorgonzola

Gorgonzola is the Italian counterpart to blue cheese. It makes a good addition to salads and fruit, particularly pears. True Italian Gorgonzola is creamy and milder then American Gorgonzola. It was named for the town that it originated from, near Milan, Italy.

Mozzarella

A well-known use of mozzarella is on pizza. Fresh mozzarella is made in two different forms. One is a block of cheese and shredded, such as the kind used on pizza. The other is made into balls and stored in liquids. This process keeps it a bright white color. Mozzarella is made from cow's milk.

Fontina

Fontina is a light-colored and semi-soft cheese. It is an excellent choice to use in fondue dishes. This cheese has a mild, slightly nutty taste and is frequently used in gourmet cooking.

Mascarpone

Mascarpone is used to make desserts such as the popular ladyfinger dish tiramisu. It is somewhat like cream cheese in consistency. Firm yet easily spreadable, it is made from triple crème cow's milk. Mascarpone is also enjoyed slightly sweetened, thinned and served over fruit.

Provolone

Provolone is an aged cheese. Another cheese made from cow's milk, it is left to age from a few months to a year. The smokey flavor and yellowish tint deepen the longer it is aged. It is a firm cheese that melts easily. One popular use is as a sliced cheese added to sandwiches.

Tags: made from, from milk, Italian Cheeses, made from milk, Types Italian, Types Italian Cheeses

The Best Way To Pickle Quail Eggs

Pickled quail eggs make a healthy snack.

Quail eggs are easily recognizable by their small size and the brown speckled pattern found on their shell. The nutritional value of a quail egg is three to four times higher than that of an average chicken egg, when compared ounce for ounce. Quail eggs can be prepared and eaten in the same ways as chicken eggs, but it can requires a bit more work due to their small size. Pickling is a popular way to prepare quail eggs.

Instructions

1. Put four dozen quail eggs in a large pot and cover them with water. Inspect the quail eggs for cracks as you add them to the pot. Discard any damaged eggs.

2. Put the pot on the stove at high heat. Allow the eggs to boil for three minutes, then transfer them to a bowl of cold water until they're cool enough to handle, usually five to 10 minutes.

3. Peel the eggs and transfer them to sanitized ½ qt canning jars.

4. Add 3 cups white vinegar, four to six chopped garlic cloves, 10 to 12 whole black peppercorns, 2 tsp. yellow or black mustard seeds, 4 whole cloves and 2 fresh bay leaves to a saucepan. For a hot brine, add chopped hot peppers, 1 tsp. of cayenne pepper or 1 to 3 tsp. of your favorite hot sauce.

5. Put the saucepan on the stove at medium heat and bring the mixture to a boil. Remove the pan from the heat once it boils and allow it to set for a minimum of two hours. The ingredients infuse with one another during this time, which makes a more flavorful liquid.

6. Pour the liquid in the jars with the quail eggs. Leave between ½ and 1 inch of empty space at the top of each jar. Screw the lids on the jars.

7. Place the jars inside a canner or large pot, along with 3 inches of water. Cover the canner or pot with a lid and leave it on the stove at medium-high heat for 10 to 15 minutes.

8. Remove the pot from the heat and allow the jars to cool down to room temperature, usually this will take no more than 30 minutes. The jars should create a vacuum seal as they cool down.

9. Store the jars in a dry, dark area until they are ready to be used. A two week waiting period before the eggs are used is suggested, as this allows enough time for the brine to fully soak into the eggs. Any jars that do not properly seal should be stored in the refrigerator and consumed within two weeks.

Tags: quail eggs, cool down, from heat, quail eggs, Remove from, Remove from heat, small size

Condition With An Avocado Hair Mask

Avocado is revered for its skin and hair moisturizing properties.

If your overworked hair is in need of a conditional treatment, save money by making your own moisturizing mask. Avoid paying high salon or spa prices by pampering your locks with nutrient and natural oil-rich avocado, along with other everyday kitchen items. You can customize the richness of the mask by including other food items or oils in the pampering mixture. Allow the mask to absorb into your hair as you relax or do household chores for softer, shinier locks.

Instructions

1. Cut a ripe avocado in half and remove its seed. Scoop the avocado into into a metal mixing bowl.

2. Use a fork to mash the avocado into a thick paste.

3. Add 2 tbsp. of honey, 2 tbsp. of buttermilk, 3 tbsp. of olive oil and 1 tsp. of freshly squeezed lemon juice, which will keep the mask from turning brown. Blend all of the ingredients with a spoon until the mixture is smooth and creamy.

4. Massage the conditioning mask into your scalp and the entire length of your hair. Wrap long hair into a bun to keep the mask off of your skin.

5. Leave the mask in your hair for 20 to 30 minutes, depending on how dry and damaged your hair is. Rinse the mask off in water and wash your hair with shampoo.

Tags: your hair, avocado into, into your, keep mask, mask your

Foods You Can Eat On A Low Carb Diet

A low-carb diet has many restrictions, which depend on both the type of low-carb diet, and the phase of the diet. There are many foods, however, which can be eaten on any low-carb diet, and are part of a nutritious and satisfying breakfast, lunch, dinner or snack.

Breakfast

While cereal, pancakes, and other high-carb fare is forbidden on a low-carb diet, there are many other foods you can eat. Thick slices of bacon can accompany a crust-less quiche stuffed with spinach and cheese, providing protein, calcium, and iron for your healthy low-carb breakfast. Omelets are an even more simple low-carb breakfast, and can contain ham, bacon, or other meats. Adding low-carb vegetables, such as zucchini or broccoli, provides additional fiber and nutritional value to your omelet.

Lunch

Create a low-carb lunch by placing pieces of chicken or turkey on a slice of cheese, and rolling it up. You can also place sliced meat and shredded cheese on a lettuce leaf, folding it up to create a lettuce wrap. Leftovers from the previous day's dinner are another simple way to fix a low-carb lunch.

Dinner

There are many foods you can eat for dinner, if you're on a low-carb diet. Cook peeled and deveined shimp with grated parmesan cheese, garlic, and fresh basil to make a delicious appetizer. Rub spices on a chicken, and roast it in your oven for a main dish, and serve it with a side of mashed cauliflower. To make mashed cauliflower, which is a low-carb alternative to mashed potatoes, steam the cauliflower until very tender, and add roasted garlic before mashing it thoroughly.

Snacks

Devilled eggs are a satisfying low-carb snack, and can be made in advance to provide quickly available snacks for any time that hunger strikes between meals. Other popular snacks include pork rinds, and nuts such as almonds, walnuts, and macadamias. Many low-carb diets restrict nuts until later in the program, however, since they may result in slower weight loss.

Tags: low-carb diet, low-carb breakfast, low-carb lunch, many foods, mashed cauliflower

Make Upsidedown Tarts

These easy tarts are called "tarte tatin" in France and on restaurant menus in the U.S. The beauty of them is the caramelized surface on the fruit, which cooks closest to the pan, with the dough on top. To serve, you carefully invert them onto serving plates. Serves 6.

Instructions

1. Roll out one recipe of tart dough until it's 1/4-inch thick (see "Make a Tart Crust").

2. Prick the dough all over with a fork, and then cut rounds to fit six 4-inch individual baking pans.

3. Cut rounds of parchment paper that will fit in the bottom of the individual baking pans.

4. Heat the sugar and water in a small sturdy pan until the sugar starts to turn golden.

5. Remove the sugar and water mixture from the heat when golden and carefully stir in the butter.

6. Pour a thin layer of sugar in the bottom of each pan, about 1/8-inch thick or less.

7. Arrange fruit (see Tips below) in one layer only in the bottom of the pan.

8. Top with a round of tart dough, tucking the edge of the dough around the fruit.

9. Bake for 15-20 minutes or until the dough turns golden.

10. Carefully remove from the oven.

11. Working with one pan at a time, hold it in an oven mitt, place a plate over it, and then invert in one swift motion. Remove the baking dish, peel off the parchment paper, and serve.

Tags: baking pans, individual baking, individual baking pans, parchment paper, sugar water

Make Cajun Shrimp Boil

Fresh Shrimp

How do I make Cajun shrimp boil?

This dish is easy to make by following a few steps.

This is Cajun style cooking at its best.

So fire up the stove and invite your friends for a down home Louisiana style Cajun shrimp boil.

Nothing tastes better than fresh gulf shrimp, boiled to perfection with corn on the cob, onions, mushrooms, and small red new potatoes in the skin.

This recipe calls for Zatarain's Crab Boil, This seasoning made especially for seafood and gives it the punch deserved to make this shrimp dish a delight to our taste buds.

Zatarain's Crab Boil can be found in most markets or Fish markets.

Shrimp, potatoes, onions and corn soak up seasoning and gives a wonderful flavor as they cook.

© No part of this article may be copied, transmitted or published without the

written consent of this author.

Instructions

1. Buy fresh shrimp de-headed

Wash in clear water

Do not peel, leave shrimp in shell

Add shrimp to stock pot with 3 quarts of water

Add one bag of Zatarain's Crab Boil

2. Add 1 tablespoon of powdered Zatarain's Crab Boil

Add 4 tablespoons of salt per 5 pounds shrimp

Bring shrimp to full boil

Boil for 1 minute, remove from heat and allow to sit, covered for 15 minutes.

3. Remove shrimp from stock pot and drain

Transfer shrimp to a large platter

Reserve shrimp water

Wash potatoes and leave skin on

Add to the stock pot and bring to boil

Add corn on the cob, onions, mushrooms

Cook until tender and drain

Place on large platter with shrimp

4. Serve with crackers and shrimp dip

Add a dish of melted butter for corn on the cob and potatoes if desired.

Best served warm

Great for back yard cook-outs in the summer

Tags: Zatarain Crab Boil, Crab Boil, Zatarain Crab, Cajun shrimp boil, corn onions

Make Chocolate Covered Pretzel Sticks

The appeal of a chocolate covered pretzel stick lies in its contrasting tastes and textures. The thin, crunchy saltiness of the pretzel is the perfect background for the smooth, creamy, sweet chocolate coating. Chocolate covered pretzel sticks are easy to make at home with just a few basic ingredients, and you with will be pleased with the great results you get by using the following techniques.

Instructions

1. Prepare a cookie sheet by covering it with wax paper. You will need a cool place to put the pretzels to dry, so empty a shelf in the refrigerator or set a table outside to place the pans on, if the weather is cool.

2. Melt the chocolate chips in the top of a double boiler. Make sure the water level in the bottom part of the double boiler is below the top section, so the top section is above, but not in the water. Stir the chocolate chips constantly until they are completely melted. Turn off the heat.

3. Use tongs to dip each pretzel stick in the chocolate individually. Get some help for this step, because it will take a while otherwise. If the chocolate begins to harden during this process, reheat it until it is liquid again. After the pretzel is dipped in chocolate, you can jazz it up by sprinkling it with colored sugar, crushed peppermint candy, shredded coconut, candy sprinkles or minced nuts.

4. After each pretzel is dipped, carefully place it on the cookie sheet so that it is not touching any other pretzel. When the cookie sheet is full, place it in a cool spot until the chocolate is completely hardened.

5. Enjoy your homemade chocolate covered pretzel sticks yourself, or give them as gifts. They will look very attractive in a clear cellophane wrapper tied with brightly colored ribbon. For parties, serve them on a tray as skewers for chunks of freshly cut fruit such as strawberries, honeydew, orange sections and pineapple.

Tags: cookie sheet, covered pretzel, chocolate chips, covered pretzel sticks, double boiler, each pretzel, pretzel dipped

What Side Dishes Go Well With Hawaiian Chicken

Hawaiian chicken consists of pineapple rings atop marinated and grilled chicken.

Throw a luau for dinner and serve Hawaiian chicken. There are many variations of Hawaiian chicken, but they all use pineapple in some form. The pineapples or their juice in the marinade for the chicken makes this dish Hawaiian. Recipes for Hawaiian chicken are available in cookbooks and on the Internet. Choose side dishes to complement the light, fruity flavor of the chicken without overwhelming it.

Broccoli

Bright green broccoli adds flavor and color to Hawaiian chicken.

The book "101 Things to Do With a Slow Cooker" recommends serving steamed broccoli with the book's recipe for Hawaiian chicken. That recipe combines chicken, crushed pineapple and barbecue sauce in a slow cooker. Steamed broccoli adds color to the meal, and the pleasant, slight bitter flavor of the broccoli is a foil to the sweetness of the chicken and pineapple. To fully appreciate the natural flavor of the broccoli, steam it without butter added, but use 1 tsp. of lemon juice in the steaming water for flavor and to keep the broccoli bright in color.

Rice

Rice pilaf is a restaurant-inspired side dish for Hawaiian chicken.

Steamed, long grain rice served under the Hawaiian chicken, will soak up the juices from the chicken and sauce, which will flavor the rice. Plain white rice is the preferred grain for serving with the saucy version of Hawaiian chicken made in a slow cooker, from the book "101 Things to Do With a Slow Cooker." A restaurant twist on rice with Hawaiian chicken is to serve the dish with rice pilaf, as Jimm's Steakhouse features on the restaurant menu.

Hawaiian Bread

Sweet, rich Hawaiian bread is available in bakeries and many supermarkets. This bread complements the natural sweetness of the Hawaiian chicken. If available, serve Hawaiian dinner rolls instead of slices of bread. If you cannot find Hawaiian bread or rolls at your local store, make your own from a recipe such as the one featured on the Taste of Home website, which uses a bread maker to cut down on the preparation time for the Hawaiian dinner rolls.

Fruit

Serve a tropical fruit salad with the chicken. Combine pineapple and papaya chunks and serve alongside the chicken or as a part of any Hawaiian-inspired feast. For added flavor, skewer pineapple, kiwi and mango chunks, brush with a honey-lime dressing and grill until dark grill marks appear on the fruit. The caramelized grill marks will add a smoky, rich flavor to the fruit. Recipes for grilled fruit kabobs are readily available. Midwest Living recommends a recipe for grilled pineapple skewers to serve the skewers for dessert with toasted coconut ice cream.

Tags: Hawaiian chicken, book Things, book Things With, broccoli adds, chicken available, dinner rolls