Store Champagne In The Heat

Champagne should be served chilled.

The queen of sparkling wines, champagne, enjoys an enduring popularity as everybody's favorite beverage for special events. Although the majority of champagnes do not benefit from aging, champagne should still be carefully stored so that it will taste its best. Like most wines, champagnes should be stored in a cool, humid environment that is protected from light. The temperature of this area should be between 50 and 60 degrees Fahrenheit. The U.S. Champagne Bureau recommends serving champagne at 45 to 50 degrees Fahrenheit. Use an ice bucket to help your champagne achieve this temperature.

Instructions

1. Immediately after purchase, place your champagne in a cool, humid area. Use your basement if it has a consistently cool temperature; use a controlled-temperature wine cabinet if not. Make sure that your champagne will not be exposed to heat, light or vibrations.

2. Angle your wine rack so that the bottles sit on a slight incline. Store the champagne on its side on the rack. Position the champagne so that its cork remains partially submerged in the champagne. This will ensure that the cork does not dry out, allowing excess air to seep into the champagne and spoil it.

3. Decide when you would like to drink your champagne. Consult the vintner's website to see how long you can wait before your champagne will deteriorate. The general rule of thumb is that most champagnes should be drunk within two years of their production.

4. Place the champagne in the refrigerator at least three hours before you intend to consume it.

5. Fill an ice bucket with ice. Place the champagne bottle in it, packing the ice around the bottle so that it is buried up to its neck. Take the champagne with confidence to even the hottest environments, as the ice bucket should ensure that your champagne stays at its ideal drinking temperature.

Tags: your champagne, champagne will, champagnes should, cool humid, degrees Fahrenheit

Make Breakfast Pizza Games

Many people enjoy having pizza for breakfast.

Breakfast pizza, just like regular pizza, can have almost any toppings. However, it is common for a breakfast pizza to include "typical" breakfast ingredients, such as eggs or sausage. While breakfast pizzas can be a great, hot breakfast, they can be time-consuming to assemble. To speed things up, get your whole family involved and turn the act of making a breakfast pizza into a fun game. The prize? A delicious, hot breakfast and plenty of wholesome family fun.

Instructions

1. Time each person as they assemble and cook their breakfast pizza. The winner gets bragging rights; the loser has to do the dishes.

2. Split into pairs or groups and prepare the pizzas in a relay-race format. Have one person prepare and shape the crusts, another add the toppings and another put the pizzas on a plate and bring them to the table. This turns making breakfast into a collaborative effort.

3. Take a cue from food programs like "Iron Chef" or "Top Chef." Ask two or more people to prepare breakfast ingredients using a "secret ingredient" of your choice, or instruct the "chefs" to create their perfect breakfast pizza without using utensils or only using one hand.

Tags: breakfast pizza, breakfast ingredients, making breakfast

Make Chestnut Stuffing

Chestnuts roasting in a ' in, uh, your stove. This stuffing smells dynamite when you're making it and even better out of the bird. Makes 10-11 cups.

Instructions

1. Preheat oven to 400 degrees F.

2. Cut a deep "X" into the flattest side of each chestnut and place in a single layer on a baking sheet. Bake 30 minutes, or until outer skin of chestnut splits.

3. Wrap roasted chestnuts in a towel to keep warm.

4. Peel off the tough outer skin of the chestnut and thinner inner skin with a sharp knife.

5. Chop the chestnuts coarsely and set aside.

6. Melt butter in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, for 10 minutes.

7. Empty skillet contents into a large bowl. Add cubed bread, parsley and enough stock to moisten the mix, about 2 1/2 cups.

8. Stir in chestnuts and add salt and pepper to taste.

9. Use to stuff poultry, or place in a buttered baking dish, drizzle with 1/2 cup more stock and bake 30 minutes to an hour.

Tags: outer skin, outer skin chestnut, skin chestnut

Seasoning For Escargot

Many cultures have variations of the french snail dish, escargot.

Escargot, a French culinary delicacy with a name meaning "snail," can be served fresh, chilled, frozen or canned. The snail has been eaten throughout history and throughout the world. The ancient Romans ate them during festivals, and edible species are found in Africa, Europe and the United States. Each region and culture prepares the snails with different methods and recipes.

French Snails

French style chefs prepare escargot using simple recipes and minimal ingredients such as: butter, garlic, parsley and shallots. Sometimes white wine is added. The ingredients are combined together and baked into the snails. Recipes that include wine may call for the snails to be marinated for two to three hours before cooking or baking. French style snails are served with a slice of lemon for squeezing and a French bread or baguette, which the diner may dip into the butter or marinade after the meal.

Asian Snail Stir Fry

Recipes from some cultures combine snails with other meats and hearty ingredients such as mushrooms and eggs. Asian-inspired cooks prepare snails in a stir fries with rice, egg and spices like red chili, ginger and Chinese parsley. Common vegetables added to snail stir fries include: onions, mushrooms, and bamboo shoots. While french recipes are minimal and focused on the natural flavors of the snail, Asian style recipes are geared more toward mixing the tastes of a variety of food items

African Snail Stew

Some recipes combine snails in stews, such as Sheba Stew, which calls for Giant African Snails that can grow up to 12 inches. The snails are pressure cooked with onions, water, salt, oil and tomato paste. Before they are added to the pressure cooker the snails are removed from their shells and sliced symmetrically in half, which is different from the french style of preparation in which they are baked inside the shell, and the Asian technique in which they are skewed or stir fried whole.

Italian Snail Patsa

The Italian inspired escargot with fettuccine uses the same crucial ingredients as the French recipe--butter, garlic and snails. It differs from the french recipe because it adds pasta as the base of the dish, leaving the snails become a secondary ingredient. The Italian recipe adds a sauce of heavy cream and Parmesan, which is absorbed by all the ingredients including the snails. Vegetables such as mushrooms, peas and bite-sized broccoli can also be added to this dish, which is topped with pepper and served with Italian bread.

Tags: combine snails, French style, from french, ingredients such, recipes minimal, served with, snails with

Clean & Steam Rice

Steamed rice is a versatile meal staple.

Before steaming white rice, be sure to clean it with water to remove any debris and foreign objects. Another reason to wash rice is to remove any excess starch that is leftover from the processing of the product. When steaming the grain, be careful not to overcook or under cook it, which can result in rice that is too sticky or hard.

Instructions

1. Pre-measure the rice and pour it into a bowl filled with cool water. Stir the rice using a spoon or your hands until the water becomes cloudy.

2. Pour the rice and water into a mesh strainer over a sink. Refill the bowl with cool water and pour the rice back into it. Stir the rice once again and drain it in the strainer.

3. Fill a rice cooker with the recommended amount of rice to water ratio, such as 1 cup of rice to 2 cups of water. Double or half the amount of rice and water to make more or less product.

4. Place the lid on the rice cooker. Turn the cooker on and allow the rice to steam for 25 minutes.

5. Turn off the rice cooker. Allow the rice to rest in the cooker for five minutes before serving it.

Tags: rice cooker, rice water, amount rice, amount rice water, cool water

Make Cheesy Bacon Deviled Eggs

Make Cheesy Bacon Deviled Eggs

If you're tired of traditional deviled eggs and like crispy bacon and creamy cheese, you should make Cheesy Bacon Deviled Eggs. These stuffed, hard-boiled eggs are tasty and easy to make. You can make 16 deviled eggs with this recipe.

Instructions

1. Put the eggs in a large saucepan. Cover them with cold water to a level at least one inch above the eggs.

2. Set the heat to high and bring the eggs to a boil. Turn the heat down to medium high. Let the eggs simmer for 10 minutes.

3. Remove the pan from the stove. Drain the water from the saucepan. Cool the eggs immediately in running cold water and drain. Crack the hard-boiled eggs on a hard surface and peel the shells. Rinse under running cold water. Pat each egg dry with a paper towel.

4. Halve the eggs lengthwise with a sharp knife. Remove the yolks with a teaspoon and put them in a bowl. Use a wet spoon to remove the yolks from hard-boiled eggs more easily.

5. Add bacon bits, processed spray cheese, mayonnaise, onion, salt and pepper to the yolks. Whip the mixture with a fork.

6. Spoon the cheesy bacon and egg mixture into each white egg halve.For added color, garnish the tops of each deviled egg with paprika and fresh or dried parsley.

Tags: Bacon Deviled, Bacon Deviled Eggs, Cheesy Bacon, Cheesy Bacon Deviled, cold water

Substitutes For Mascarpone Cheese In Tiramisu

You can still make tiramisu without mascarpone cheese.

Mascarpone cheese is the rich, creamy filling between layers of ladyfinger cookies in tiramisu. This cheese is sold in specialty grocery stores, but not in all markets. Look in your refrigerator for more common substitutes for mascarpone cheese in tiramisu.

Creme Fraiche

Creme fraiche is a high-fat French version of cultured sour cream. It is available in gourmet markets, but you can also make your own with a buttermilk starter. Warm 1 cup of heavy cream to 105 degrees Fahrenheit. Transfer the cream to a bowl and stir in 1 tbsp. of cultured buttermilk. Loosely cover the bowl with plastic wrap and place it in a warm spot for 24 to 36 hours, stirring every eight hours. The finished creme fraiche should have a thick consistency but remain pourable. Store the finished creme fraiche in the refrigerator for up to one week. Homemade or store-bought creme fraiche replaces mascarpone in an equal amount in any recipe, including tiramisu.

Cream Cheese and Cream

The creamy, mild flavor of mascarpone cheese can be replicated with cream cheese. Avoid using reduced fat or low fat cream cheeses for the substitute. Even after mixed with heavy cream, lower fat cream cheese does not have enough fat in it to coat the tongue like mascarpone. The cooking website Chow recommends beating together 3/4 cup of regular cream cheese and 1/4 cup of heavy whipping cream in a bowl and using this to replace each cup of mascarpone in tiramisu.

Ricotta

Ricotta cheese is an Italian cheese made from the skimmed whey of the milk instead of the curds. It is usually associated with its frequent use in lasagna, but it will also replace mascarpone cheese. Ricotta has a dry, uneven texture. The Cook's Thesaurus website recommends whipping an equal amount of ricotta cheese to replace mascarpone cheese in tiramisu for a lower fat substitute. To more closely replicate the creaminess of mascarpone cheese with ricotta, the OChef website suggests blending 1 cup of heavy whipping cream into 8 oz. of ricotta cheese to replace 16 oz. of mascarpone cheese.

Cream Cheese and Butter

The high fat content in mascarpone cheese gives it a "buttery" flavor. To create this, beat an 8 oz. block of softened cream cheese with 1/4 cup of butter and 1/4 cup of heavy whipping cream, the website Gourmet Sleuth recommends. The fats from the butter, cream cheese and cream combine to mimic the rich, creamy texture and buttery flavor of mascarpone cheese.

Tags: cream cheese, mascarpone cheese, mascarpone cheese, heavy whipping, heavy whipping cream

Outdoor Barbecue Ideas

Choose a theme for your barbecue.

Outdoor barbecues are an informal way to entertain during warm summer months. The atmosphere is relaxed as guests mingle and mix. Since most dishes can be prepared ahead of time and the main dishes prepped, the host and hostess are less stressed as well. Hot dogs and hamburgers are the classic barbecue offerings and are always welcome. However, this time choose a theme for your next outdoor barbecue.

Beach Themed

Lobster fests usually take place at the beach, but don't let that stop you from throwing one at your next outdoor barbecue. You'll need more than one grill to get everything ready at once if you're serving a crowd. Make packets of double layers of heavy duty aluminum foil. Fill each packet with a whole lobster, small red potatoes, chunks of corn on the cob, carrots and onion wedges. Top with fresh spinach and herbs. You will have to kill the lobster to keep it from crawling off the foil. If you can't bring yourself to dispatch that delectable creature from the deep, use lobster tails instead. Close the packet and seal the edges by crimping with your fingers. Grill at about 350 F for 30 minutes. Turn over the packet and grill for an additional 30 minutes. Serve with melted butter and lemon wedges. And napkins, lots of napkins. Other beach themed barbecues include an oyster roast or clam bake.

Tropical

Think luau and you think roast suckling pig. That's quite an undertaking and suckling pigs are not usually found at the corner grocers. Instead, barbecue a whole pork loin roast; avoid the smaller pork loins that weigh less than one pound and choose the center cut of meat in pork chops. Throw some shrimp on the grill as an appetizer with a honey, garlic, orange juice and soy sauce dipping sauce. Sweet and sour grilled chicken compliments the pork roast and tropical theme. Grill slices of pineapple, onions and whole sweet potatoes or yams. Serve with an assortment of fresh salads. For dessert, serve coconut ice cream and lots of tropical fresh fruits, such as mangoes, kiwi, star fruit and papayas. Throw in some strawberries and grapes for those who aren't the adventuresome types. Besides luaus, consider a tiki beach theme, or South Seas.

Southwest

Texas, New Mexico, Nevada and Arizona are all considered the Southwest. Hefty ribs smothered in sweet and spicy sauce, Porterhouse steaks 2-inches thick and beef brisket all say the Southwest. Grill tortillas to warm them up before serving. Brush corn on the cob with lime juice mixed with cayenne pepper and grill in their husks. Serve with black bean salad, tomato, tomatillo, jicama and jalapeno salad and coleslaw to take the edge of the heat. For desert, chocolate ice cream dusted with cayenne pepper; don't knock it till you've tried it. Other Southwest barbecues include Fajita, Cinco de Mayo and a fill-it-yourself taco bar.

Vegetarian

It is possible to have a vegetarian barbecue. Select vegetables that will stand up to the flame of the grill, then stuff them with brown rice, couscous or bulgur wheat. Try thick slices of eggplant topped with a mixture of bulgur wheat, fresh chopped parsley, lemon juice and tomatoes. Drizzle with olive before serving. Portabella mushrooms are meaty tasting with a satisfying chew. After grilling the mushrooms, stuff with a mixture of brown rice, chopped mushrooms and garlic. Serve the vegetables with a fruit salad, green salad and a potato dish.

Tags: Serve with, barbecues include, before serving, brown rice, bulgur wheat, cayenne pepper

Make Fondant Sunflowers

Bright yellow fondant cut outs can mimic golden sunflowers on cakes.

Sunflowers are a sure sign that summer is at its peak and fall is fast approaching. Their golden pedals symbolize happiness to many, which is why they are often used in decorating. Whether you are planning a summer party or a fall wedding, cakes adorned with fondant sunflowers can add a golden touch to your presentation.

Instructions

1. Divide the fondant into one large ball and one medium-sized ball.

2. Dab yellow icing color onto the large ball with a toothpick. Knead until blended.

3. Dab green icing color onto the medium-sized ball. Kneed until blended.

4. Sprinkle your work surface with corn starch and roll out the yellow fondant until it is 1/16-inch thick.

5. Select a large daisy cookie cutter and cut out two daisies for each sunflower.

6. Drag a veining tool or knife blade lightly across each petal to create veins.

7. Place each flower inside a molding cup, a small shallow dish or a form made of aluminum foil. Allow it to dry until the edge of each flower curls slightly upward.

8. Re-dust the work surface with corn starch and roll out the green fondant.

9. Cut out one green daisy for each sunflower. These will form the sunflower's sepals.

10. Create veins on each sepal. These can be deeper than those on the sunflower, if you desire.

11. Place them in a molding cup, dish or form until the edges curl upward.

12. Remove the sunflowers out of the mold. Stack two of them so that the bottom petals show between the top petals.

13. Place the sunflowers on top of the sepals.

14. Add cocoa powder to royal icing until it turns dark brown.

15. Pipe icing into the center of each sunflower.

Tags: each sunflower, color onto, corn starch, corn starch roll, dish form, each flower, icing color

Utensils Used In Greek Cooking

Greek cuisine is comprised of many ingredients to create the final dish. A number of cooking utensils help meld those ingredients into a delectable meal. You could certainly survive without Greek-leaning kitchenware, and you may even consider them nonessential. But many of these utensils ease the cooking experience by making the food's creation more convenient and, sometimes, more authentic.

Herb Cutter

Most Greek dishes rely on the aroma and taste of fresh herbs. Putting the herbs on a cutting board and chopping them with a knife is obviously an option. An alternative is an herb cutter, which is a multi-wheeled utensil that is run over the herbs. This slices and dices the herbs without risking fingers. Be careful when washing the cutter, as the blades are extremely sharp.

Olive Pitter

Olives are a mainstay of Greek cooking, either raw or cooked. The only problem with fresh olives are the hard pits embedded in the skin. Instead of cutting them out with a knife, an easy tool is the olive pitter, which with one squeeze presses the pit out of the olive, keeping the skin nearly intact. When shopping at cookware shops, the olive pitter might also be called a cherry pitter.

Olive Oil Cans

While pouring olive oil, a mainstay of Greek cooking, out of a bottle is perfectly fine, many cooks prefer to use metal olive oil cans. Coming in various sizes and shapes, the cans' spouts make it easier to measure the liquid, particularly when using measuring spoons or pouring atop a salad.

Cheese Graters

A cheese grater is a handy kitchen gadget for Greek cooking, as well as other ethnic dishes. A standard four-sided grater will handle both hard and soft cheeses. So should a hand-held rotary grater. The cheese is placed in a small bin, clamped in place, and then the handle is rotated to grate the cheese onto salads, breads or cooked meals.

Mortar & Pestle

Crushing herbs is simple by using a mortar and pestle. These handy kitchen tools come in a variety of sizes and are usually made of wood or metal. They are attractive when displayed on a kitchen counter or shelf, as well.

Spice Grater

Another way to incorporate the fragrance of spices in Greek dishes is by using a spice grater. These are small hand-held graters, similar in appearance to cheese graters (which can be substituted).

Pastry Brushes

Phyllo, or filo, dough is a popular wrapping for meats, fruits and cheeses. To keep the dough moist, butter or olive oil is brushed across the dough. Various sizes of pastry brushes are used to coat the dough.

Tags: Greek cooking, Greek dishes, handy kitchen, mainstay Greek, mainstay Greek cooking

Ant Art Projects For Preschool

Re-create edible ant hills.

Ants capture the attention of preschoolers who enjoy science, bugs or nature. Ant art projects work well within a bug theme at the preschool level. The kids create ant crafts while learning about the crawling bugs. The ant crafts fit into a preschool curriculum, but they also work well at home if you have a curious preschooler.

Recycled Ants

Recycled ants let the young kids create their own ant replicas for display. A common option is to use three egg cups from an egg carton to create the body of the ant. Let the preschoolers paint the egg cups to make them look more like an ant. Add wiggly eyes, pipe cleaner legs and pipe cleaner antennae. To expand on the recycling theme, gather a variety of recyclable materials. Show the kids a picture of an ant, emphasizing the three sections (head, thorax and abdomen). The kids choose the desired materials and glue them together to create ants. Display the ants around the room.

Fingerprint Insects

A preschooler's thumb print creates the body for the ants in this art idea. Dip each child's thumb into washable paint or onto a washable ink pad. The kids press three thumb prints in a row with them touching slightly. Encourage them to draw in the antennae, legs and other details. They can also color the background and draw additional details like trees or the sun. Another idea is to put the thumb print ants on a pieces of red and white checked paper to resemble ants on a picnic blanket.

Paper Ant Hill

A large sheet of butcher paper becomes the ant hill for this art project. Cut the butcher paper to resemble the shape of an ant hill. The kids draw or paint the tunnels inside the ant hill. They could make them straight and organized or winding and all over the place. Add some ants inside the ant hill. The thumb print ants would work well inside the ant hill picture.

Edible Ant Hill

Art projects don't have to hang on the wall. Edible art projects appeal to preschoolers who enjoy helping out at snack time. A scoop of chocolate pudding in a clear plastic cup represents the dirt. A layer of crushed graham crackers on top of the pudding creates the sandier dirt that creates the hill itself. The edible ants come in the form of chocolate chips, which the kids can press into the edible ant hill. Take a picture of the kids with their masterpieces before they eat them.

Tags: inside hill, thumb print, work well, butcher paper, kids create, kids press

Instructions To Make Amaretto Sours

Ask the bartender to use the original amaretto liqueur for an authentic drink.

Made with an almond-flavored liqueur known as amaretto, amaretto sours have become a commonly served drink in many bars and restaurants. The amaretto liqueur was originally created in Saronno, Italy. Although there are several variations of amaretto sour recipes, the original consists of amaretto and a sweet and sour mix. The mix can be purchased pre-made, but it's simple to create your own sweet and sour mix with lemon juice and sugar syrup.

Sweet and Sour Mix

Mix 8 oz. of fresh lemon juice with 2 tbsp. of sugar to create the sweet and sour mix.

Liqueur

Pour 1 1/2 oz. of amaretto liqueur into a cocktail shaker filled halfway with ice.

Cocktail Shaker

Add one or two splashes of the sweet and sour mix into the cocktail shaker. Shake the cocktail shaker well and pour the mix into a chilled glass.

Garnish

Garnish with a maraschino cherry and an orange slice and serve.

Tags: amaretto liqueur, cocktail shaker, into cocktail, into cocktail shaker, lemon juice, sweet sour, sweet sour

Slow Cooker Brunch Ideas

Slow Cooker

Hosting a brunch can be simple and enjoyable for everyone if you use a slow cooker to prepare some of the main dishes. By preparing the dishes in a slow cooker, all the last-minute meal preparation is avoided because the food is cooking in the slow cooker until the time the brunch will be served.

Egg Dishes

Egg recipes can be mixed and poured into a slow cooker for a delicious and simple brunch dish. There are many different ingredients that can be combined with the eggs. To make a dish that serves six, start with six beaten eggs in a medium-size bowl. Add chopped onions and basic seasonings such as salt, pepper, garlic and parsley.

One recipe variation includes 3 cups of cottage cheese, 10 oz. of chopped broccoli, 2 cups of shredded cheese, 1/3 cup melted butter and 1/3 cup whole wheat flour. Mix everything well, combine with the eggs, and pour it into a well-greased slow cooker. Cook on high for 1 hour and then stir. Cook on low for 2 to 3 more hours until a thermometer reads 160 degrees when inserted into the center. Sprinkle with additional cheese before serving.

Another egg recipe variation includes 1 lb. of ground beef, 1/2 lb. of sliced mushrooms, 10 oz. of chopped spinach, 3/4 cup milk, 1 cup shredded cheese, 1/4 cup whole wheat flour and 1/2 tsp. nutmeg. Brown the meat in a skillet and pour it into the slow cooker when cooked. Stir in the vegetables and seasonings. Combine the eggs and milk and pour over everything in the slow cooker. Stir well and cook for 6 to 8 hours on low. The eggs are done when they register 160 degrees on a thermometer inserted into the center of the eggs. Sprinkle with additional shredded cheese before serving.

French Toast

Make French toast in a slow cooker. A French toast recipe will complement an egg dish for a well-rounded brunch presentation. Place a loaf of bread in a well-greased 6-quart slow cooker. Use a half loaf of bread for a smaller slow cooker and adjust the other ingredients accordingly. Whisk together 1 dozen eggs, 1 quart of milk, 1 tbsp. vanilla, 2 tsp. cinnamon, 1/2 tsp. salt and 1/4 cup honey. Pour this over the bread. Sprinkle 1/3 cup chopped pecans over everything. Cook on low for 6 to 8 hours until the bread has absorbed all of the liquid.

Tags: slow cooker, shredded cheese, before serving, cheese before, cheese before serving

Freeze Corn On The Cob Without Blanching

Husks help insulate your corn on the cob from freezer damage.

When your corn harvest all comes in at once -- or you pick up a bargain bushel at your local farmers market -- there is a safe, easy and quick way to freeze corn on the cob without heating up the kitchen with a big pot of boiling water. Though most food preservation experts recommend blanching -- cooking fresh vegetable in boiling water for one to three minutes -- before freezing, you can skip blanching and still maintain the flavor of your frozen corn on the cob.

Instructions

1. Pick corn on the cob from the garden early in the day so you will get that just-picked flavor and allow you time to freeze the corn the same day you picked it. Do not husk the corn before you freeze the corn.

2. Trim any corn silk and ragged husk ends from the cob with a knife or scissors.

3. Place the corn on the cob, husks and all, into the freezer, laying them flat on a cookie sheet.

4. Freeze the corn on the cob for 48 hours. Remove frozen corn on the cob from the freezer.

5. Place the frozen corn on the cob into freezer bags. Label bags with date corn is frozen. Place frozen corn on the cob back into freezer.

6. Use frozen corn within four months to avoid changes in texture and flavor.

Tags: frozen corn, corn from, into freezer, boiling water, corn from freezer, from freezer

Cooking With Electric Smokers

Getting Started With Your Electric Smoker

There are many types of electric smokers to choose from. After buying your electric smoker and studying the directions provided, you'll want to season it. Seasoning your new smoker is as easy as just burning a few pans of wood, without any food, in the main chamber. This will give you a feel for the amount of smoke that will be produced. It will also impart a smoky flavor in its main chamber. The smoker, when new, may have that "new smell." Seasoning it with smoke will help to rectify that. You are now ready to start smoking.

Types of Smoking Methods

Depending on what you choose to smoke in your electric smoker will determine the proper smoking technique. Smoking is broken into two basic methods: cold or hot. Temperature in an electric smoker can range from the outside air temperature to about 250 F degrees. The division between cold and hot smoke is 120 degrees. Understand that 120 F and below is cold and anything 120 F and above is hot. Cold smoking is best suited for imparting flavor of smoke to fish, cheese and other food items that don't require intense amounts of heat. It also saves time because you may simply want to add a hint of smoke flavor and then finish it in an oven to save time. Hot smoking is used when you are smoking larger cuts of meat or fish that have to be cooked all the way through. Longer amounts of time are required. Electric smokers have made this type of smoking much easier because of higher-heat levels and more stable temperatures.

Types of Wood Used to Smoke Foods

There are many different products available to fuel your electric smoker with. Depending on the brand and model, this will dictate what you use. Hardwoods are best for smoking any type of food. Never use any type of soft wood-- this will impart a bitter flavor to your food. Hickory and mesquite are very common as well as any wood from a fruit tree such as oranges or apples. Wood products vary in form. Some come in pellets, sawdust chips or shavings. Read your directions and choose the right type for your smoker. Most book stores or your local library will have a vast variety of books to guide you on your journey into the world of smoking food and electric smoker makes the process that much easier.

Tags: electric smoker, your electric, main chamber, much easier, There many

Make An Alcoholic Slushy

Kids love slushy drinks and now adults can too. There is something refreshing about a glass of crushed ice flavored with your favorite drink. Turn a tray of ice cubes and your favorite alcoholic beverage into a refreshing adult drink. Read on to learn make an alcoholic slushy.

Instructions

1. Create a Kool-Aid slushy with an 8 oz. cup of strawberry Kool-Aid and a 1 to 1.5 oz. shot of banana liquor. Blend the Kool-Aid and the liquor in a blender with six ice cubes. Pour into a cup. Combine any type of fruit juice with the banana liquor if you don't want Kool-Aid.

2. Mix a 1 to 1.5 oz. shot of green apple vodka with 1 cup of raspberry or cranberry juice. Add five or six ice cubes and blend.

3. Enjoy an alcoholic iced cappuccino or espresso. Add 1 to 1.5 oz. shot of Bailey's Irish Cream to the iced coffee and blend. Cover the rim of the glass with sugar. Pour the mix into the glass. Add whipped cream and a cherry on top.

4. Combine 1 cup of Arizona blueberry green iced tea and 1 to 1.5 oz. shot of vodka. Add five or six ice cubes and blend. Pour into a tall glass and add a slice of lemon to garnish.

5. Make a carbonated slushy by mixing a 1 to 1.5 oz. shot of melon liquor with 8 oz. of carbonated lemonade. Add five or six of ice cubes and blend until the ice is crushed. Or make a vodka paralyzer by combining 1.5 oz of vodka, 4 oz. of coke and 4 oz. of milk. Combine in a blender with six ice cubes.

6. Create a pina colada. Combine 2 tbsp. of coconut milk and ? cup of whole cream in a blender. Pour in a 1 to 1.5 oz. shot of rum and a small can (5.5 oz.) of pineapple juice. Mix in a blender until ice is crushed. Pour into a glass. Add whipped cream on top.

Tags: Pour into, cubes blend, five cubes, five cubes blend, banana liquor, blender with

Make Aged Nut Cheese

Aged nut cheese is a vegan alternative to cheese and is often used as a spread. Cashews are the most common nut used to make aged nut cheese, but some recipes use pine nuts, almonds and macadamias. It's easiest to make the aged nut cheese as a spread rather than a hard cheese. Spreads are more versatile and can be used to make a sauce for wheat pasta when more almond milk is added.

Instructions

1. Wash one cup cashews thoroughly in cool, running water and dry in a strainer. For a more creamy cheese, use one cup cashew butter instead of the nuts.

2. Process the cashews in a food processor before adding other ingredients. If you're using cashew butter, you can combine all the ingredients at one time.

3. Add a 1/4 cup of almond milk, 2 tbsp. of tahini, 2 tbsp. of yeast flakes, 1/2 tsp. of onion powder, 1/2 tsp. of salt, 1/4 tsp. of garlic powder and a 1/4 tsp. of ground white pepper to the food processor. Process all of the ingredients until a fine paste is formed.

4. Transfer the mixture to a large plastic storage container. Stir thoroughly for five minutes using a wooden spoon. Cover the bowl with a lid or with plastic wrap and store in your refrigerator for at least one week to age.

5. You will have a soft, spreadable cheese for sandwiches, bagels and crackers. For hard cheese, spread a thin layer onto a non-stick sheet of a dehydrator tray and dry the cheese at 105 degrees Fahrenheit for at least 12 hours.

Tags: aged cheese, almond milk, cashew butter, cheese spread, food processor, hard cheese

Can Fresh Salsa

Can Fresh Salsa

Got fresh salsa ... in January? It's not as hard to store as you might think.

Instructions

1. Assemble your equipment. Because salsa is a high-acid product, it does not require processing in a pressure cooker. However, you will need a large pot that allows the jars to be completely submerged in water (water bath).

Bottles can be used over and over again, as can rings, but lids must be new to seal properly. Be sure bottles are clean before you begin (a dishwasher does the trick and will keep them warm).

2. Assemble your ingredients. Salsa is primarily made from tomatoes, onions, garlic, peppers, spices and vinegar--allowing a great deal of flexibility to suit individual tastes. There are hundreds of recipes available online; we'll focus on the basics of how it all goes together. For a mild salsa, banana or Anaheim peppers give great flavor without too much burn; jalapenos or habanero peppers, on the other hand, tend to be hot.

3. Blanch tomatoes. Put clean tomatoes in boiling water for about a minute, or until the skin begins to split. After removing the tomatoes from the water with a slotted spoon, put them in a bowl or sink of cold water to cool the tomato to the point where you can easily slip the skins off. Then either dice by hand, or chop with a food processor--be careful not to puree it.

4. Chop onions, cilantro, fresh herbs, garlic and other ingredients either by hand or via the food processor until they reach the size you want. Keep in mind they will soften as they cook and process. If you like a chunky salsa, keep your chopping to a minimum.

5. Combine ingredients. Combine all chopped vegetables with other ingredients into a large pot, heat to boiling and let simmer for 10 minutes to blend the flavors. You can taste test it at this point, but keep in mind that flavors will continue to mature after the salsa is processed and that allowing the salsa to simmer too long (as you add more ingredients) will continue to break down the consistency of your vegetables. Plan accordingly.

6. Fill jars. Ladle hot salsa into warm jars. A canning funnel or a disposable cup with the bottom cut out helps keep the mess factor down. Fill jars to 1/4 inch from the top of the jar and wipe off the rims. Once filled, use tongs to put a hot lid on top of each jar, securing with the canning ring. (Keep lids hot by putting them in a small sauce pan and allowing to simmer while you fill the jars.) Screw on the lids finger tight, meaning that you use your fingers to tighten the rings then undo a quarter of an inch.

7. Process. Carefully put the jars of hot salsa (with lids and rings) into the water boiling in your water bath canner or stock pot (as many as can fit in the pan without them being wedged together). A wire basket makes this process much easier, but tongs can also be used. Be sure the tops of the jars are covered with 1 inch of water. Reduce heat enough to maintain a roiling boil and allow jars to process for 15 minutes, uncovered. Put a dishtowel on your counter top, and when jars are processed, use tongs to lift them out of the water and put them on the dishtowel to begin the cooling process. After about half an hour, when the jars are cool enough to touch, turn them upside-down to ensure proper sealing. Allow jars to cool for at least 24 hours before moving.

Tags: Assemble your, Fill jars, Fresh Salsa, jars cool, other ingredients

Eat Mangoes

Sweet, juicy mangoes, with a large pit and inedible skin, can be difficult to eat, but there are several methods for cutting them.

Instructions

To eat from the skin

1. Slice about 1/2-inch from the top and bottom of an unpeeled mango, then stand it up. A little bit of the pit will be exposed. Slice from top to bottom, parallel the pit and as close to it as possible. You will now have one large mango slice, with the skin still on.

2. Turn the mango over and cut off the other side, close to the pit.

3. Holding a mango half in your hand, skin side down, use a paring knife to make a crosshatched grid of slices. Be careful not to cut all the way through the mango's skin.

4. Turn the fruit section inside out and eat the mango cubes straight from the skin.

5. Peel the remaining band of flesh from the pit, and eat it right off the pit, or slice it off.

To eat in a civilized fashion

6. Using a vegetable peeler or pairing knife, peel the mango.

7. Slice about 1/2-inch from the top and bottom, then stand it up. A little bit of the pit will be exposed. Slice from top to bottom, parallel the pit and as close to it as possible. Repeat on the other side.

8. Place a mango half flat on a cutting board. Hold a chef's knife parallel to the cutting board and slice the mango into about three planks, each about 1/2-inch thick.

9. Holding a chef's knife perpendicular to the cutting board, slice the stacked mango planks lengthwise into 1/2-inch strips.

10. Rotate the stacked mango strips 90 degrees and slice them into 1/2-inch cubes.

11. Serve the mango cubes in a bowl, sprinkled with lime juice or add them to a tropical fruit salad.

Tags: from bottom, about 2-inch, cutting board, 2-inch from, 2-inch from bottom, about 2-inch from, board slice

Make Chai Tea Latte

Chai, which originated centuries ago in the eastern hemisphere, has become a hugely popular beverage in the west. Traditionally this combination of tea, spices and milk is served hot, but it can also be enjoyed over ice. Despite the coffeehouse mystique of this sweet and spicy treat, it is easy to make a chai tea latte at home.

Instructions

Make Chai Tea Latte with Tea Bags

1. Brew a mug of tea using a chai tea bag or loose tea leaves in an infuser.

2. Add warm or steamed milk.

3. Stir in sugar or honey to taste.

4. Sprinkle the chai latte with cinnamon, nutmeg or both.

5. Allow the mixture to cool if you want to make iced chai latte and then pour it over ice cubes. Otherwise, serve the chai latte while it is hot.

Make Chai Tea Latte from Liquid Concentrate

6. Shake the package of liquid chai concentrate before opening it.

7. Pour a ? cup of the chai concentrate into a mug or saucepan for hot chai or into a glass for iced chai.

8. Mix ? cup of milk into the chai concentrate.

9. Add ice cubes to the glass if making iced chai latte. Otherwise, heat the mixture in the microwave saucepan and heat until it is close to boiling for hot chai latte.

10. Sprinkle the chai latte with cinnamon, nutmeg or both and serve.

Make Chai Tea Latte with a Powdered Mix

11. Bring one cup of water to the boil.

12. Measure the chai mix according to the directions on the package. One tablespoon is often the rule of thumb, but you may want to add more or less to taste.

13. Stir the chai mix into the hot water until it is completely blended.

14. Add a splash of milk if desired.

15. Sprinkle the chai latte with cinnamon, nutmeg or both.

16. Allow the chai latte to cool if you want to make iced chai and then pour it over ice cubes. Otherwise, serve the chai latte while it is hot.

Tags: iced chai, Make Chai, Make Chai Latte, chai concentrate, chai latte, chai latte, chai latte with

Make Caramelized Pineapple Slices

This technique builds great flavor into fresh pineapple. There are many uses for caramelized pineapple rounds. They're fantastic as a base for scoops of vanilla ice cream, or as an accompaniment to sorbet or pastry. Try layering them with thin slices of cake, or using them in a fruitcake or fruit tart or as a topping for cheesecake. One pineapple yields about 10 to 12 slices.

Instructions

1. Heat the broiler and arrange the rack so it's about 6 inches from the heat.

2. Peel the pineapple, cut it into rounds about 1/2 inch thick, and use a paring knife to cut out the core.

3. Butter a small baking sheet lightly.

4. Pat the pineapple slices dry and arrange them on the baking sheet in one layer.

5. Crumble the brown sugar so it lightly covers the pineapple slices. You can also place the sugar in a mesh strainer and press it through the strainer so it dusts the fruit.

6. Place the tray under the broiler and cook until the brown sugar melts and caramelizes, about 2 to 5 minutes. Watch it carefully.

7. Remove it before the sugar burns.

8. Serve the fruit while still hot.

Tags: baking sheet, brown sugar, pineapple slices

Make The Best Tuna Sandwich Ever

Make the Best Tuna Sandwich Ever

Sometimes, you just want something simple and somewhat healthy to eat. Sometimes, you just want a tuna sandwich. With a tuna sandwich, you can dress it up however you want it to look and taste. Here is a recipe I created in my kitchen, and I hope you will try it and like it.

Instructions

1. To make a tuna sandwich, open the tuna can with a can opener. Drain the oil or water. If you can find tuna in water, that is the best one to purchase.

2. Now, spoon the tuna into a plastic container. Then, add two to three teaspoons of mayonnaise and a teaspoon of sweet-and-sour mustard.

3. With the mayonnaise and mustard on top of the tuna, take a spoon and blend them all together. This image is what your tuna mix will look like.

4. Now, open the can of sliced jalapeno and mince between 5-6 slices to be added to the tuna mix for your sandwich. This image is what the tuna mix looks like with the minced jalapeno on top.

5. With a spoon, blend the jalapeno into the tuna mix so it will spread on a slice of bread. This image is what the tuna looks like with jalapeno mixed into tuna.

6. Once the jalapeno is blended into the tuna mix, use a teaspoon to spread the tuna onto one slice of the bread of your liking. Now, take a slice of your choice of cheese and place that one slice on top of the tuna spread on the slice of bread.

7. Finally, place the other slice of bread on top of the cheese slice on the other bread slice, and place it on the rack in a toaster oven. The toaster oven should be turned to the "grill" setting at 120 degrees for 5 minutes or until you see the cheese melted. Here is what the tuna sandwich looks like grilled and ready to eat. Yum, Yum!

Tags: slice bread, image what, into tuna, looks like, This image

Make A Fruit Centerpiece Using A Pineapple

You can make an interesting and edible fruit centerpiece with a pineapple base covered in bite-sized fruit. This centerpiece resembles the crown of a pineapple by design, but the fruit-covered skewers are festive, colorful and delicious. For convenience, you can prepare the fruit a day ahead of when you plan to make the centerpiece. Prepare extra fruit skewers so you can replenish the ones your guests eat.

Instructions

1. Peel and cut the cantaloupe, honeydew melon and one of the pineapples into small, bite-sized chunks and refrigerate.

2. Wash the strawberries, grapes and cherries. Remove the individual grapes from the stems. Leave the greenery on the strawberries and the stems on the cherries.

3. Skewer the cut and cleaned fruit onto the 10-inch skewers. Insert the skewers straight through the center of the fruit pieces, alternating the different types of fruit along the skewer. Leave three inches of open skewer at the pointed tip so you can insert the fruit skewer into the sides of the pineapple. Leave enough room open at the top of the skewer so you can insert a strawberry or a cherry over the end for a more finished look. Plan to use between 15 and 20 fruit skewers at a time, depending on the size of your whole pineapple.

4. Insert the fruit skewers into the whole pineapple. Stand the pineapple upright and begin inserting the fruit skewers around the base at an angle. Leave two inches between each skewer and make a row around the pineapple. To begin working your way up the pineapple, insert fruit skewers between each of the skewers on the first row, about 1/2-inch higher on the sides of the pineapple. Continue to insert the skewers in rows between the skewers on the previous row, gradually working your way up the pineapple until it is covered.

5. Pick up the covered pineapple by its crown and place it on the table as an edible centerpiece. As your guests take the fruit skewers, replace them on the pineapple.

Tags: fruit skewers, between each, insert fruit, open skewer, sides pineapple

Cook Tilapia In Mushroom Sauce

Fresh mushrooms add flavor and texture to a creamy sauce for fish.

Mild white fish like tilapia pairs well with creamy mushroom sauce. Make the sauce from scratch with fresh mushrooms from your local farmer's market or the grocery store. Use white mushrooms for a light, mild-tasting sauce, or baby portobellos for a richer, earthier mushroom flavor -- but don't use canned mushrooms. If you can't find fresh mushrooms, use dried mushrooms, available at Asian markets; to reconstitute, soak them in water for 20 minutes, then use like fresh mushrooms.

Instructions

1. Melt 1 tbsp. butter in a frying pan with the basil. Saute the tilapia fillets until the flesh becomes opaque white and flakes with a fork, about five minutes. You may need to cook the fish in two batches.

2. Heat a second frying pan to medium while you cook the fish. Melt 2 tbsp. butter in the pan. Saute the onion and mushrooms until the liquid cooks out and they become soft.

3. Pour the heavy cream over the mushroom mixture, stirring constantly. Heat on medium-low until the sauce thickens slightly. Season with salt and pepper to taste.

4. Place the tilapia on serving plates. Top with the mushroom sauce.

Tags: cook fish, fresh mushrooms, Melt tbsp, Melt tbsp butter, mushroom sauce, tbsp butter

List Of Greek Cheeses

Cheese is an integral part of Greek cuisine.

Cheese has been an integral part of the Greek diet since ancient times, having been mentioned in the ancient epic works of Homer. Literally hundreds of varieties of cheese exist throughout Greece with each area having its own regional type. Few varieties are common outside Greece, although the popularity of lesser-known types is growing and are becoming readily available at specialty cheese markets around the world.

Feta

Feta cheese is the most popular Greek cheese outside of Greece.

Feta is by far the most popular and well-known variety of Greek cheese. The pungent, salty nature of feta is due to the sheep or goat's milk that is used in its production, as well as its curing process, which involves brine. Feta is used in many Greek dishes, such as spanakopita and horiatiki, and is also eaten plain with a drizzle of olive oil and oregano on top.

Mizithra

Mizithra is a sheep or goat's milk cheese that comes in two forms. The fresh type of mizithra is similar to cottage cheese or ricotta and is commonly used in sweet desserts, whereas the dried variety is salted and aged until hard and is used as a grating or cooking cheese.

Kefalotiri

Kefalotiri is a hard, aged cheese similar to Parmesan or Romano cheese and is used for grating over pasta or in saganaki, which is fried cheese. The salty, piquant taste of kefalotiri comes from aging, which must be for at least 3 months to be considered a true kefalotiri cheese.

Ladotyri

Ladotyri is a small, spherical cheese made from ewe's milk. Sometimes called kefalaki, which means "little head" due to its shape, it is a popular cheese from Mitilini. It has a strong flavor and is slightly salty from its aging process, which requires that it be fermented in olive oil. Most often eaten as a table cheese, ladotyri is also eaten in salads.

Manouri

Manouri is a soft, creamy cheese from Macedonia and Thessalia. Manouri has a subtle flavor and texture due to its high cream content. Being unsalted and containing up to 37 percent fat, manouri is used for creamy desserts and sweet pies. In Athens and other parts of Greece, the word "manouri" refers to any creamy-type cheese.

Tags: also eaten, cheese from, from aging, goat milk, Greek cheese, integral part

Shellless Pumpkin Seed Varieties

Austrians originally developed pumpkins that have seeds without hulls.

Hull-less pumpkin seeds are marketed as naked pumpkin seeds or in some cases as semi-naked seeds, although those terms are misleading. There are two varieties of pumpkin seeds, those with thick hulls and those with thin hulls. Some thin-hulled seeds are so thin as to be unnoticeable when they are eaten, hence the term naked seed. Most commercial seed companies sell one or more varieties of naked-seed pumpkins.

Early Varieties

Plant breeders in Gleisdorf, Austria, pursuing a seed good for extracting oil used for flavor in cooking, introduced the Styrian hull-less pumpkin in 1970. Two years later, USDA plant breeder Alan K. Stoner introduced Lady Godiva, a Styrian hybrid.

Popular Naked Varieties

The Lady Godiva, the most popular naked-seed variety, is yellow with green stripes. Its vines can stretch from 10 to 20 feet. A bushel of Lady Godiva's green seeds, which are about three times larger than dehulled sunflower seeds, weighs about 43 pounds. You can eat its flesh raw.

The Kakai is a hybrid developed in Japan. A Kakai has gray skin with orange stripes and averages from 5 to 8 lbs. It yields naturally blue naked seeds.

Agronomists at the University of Florida also recommends naked-seed varieties eat all, hull-less and sweet nut; streaker is said to be good for cooking, making jack-o'-lanterns and for its naked seeds.

Naked Seeds, Good Flesh

Reporter Jan Wiese-Fales, covering the Missouri State Fair, reports that varieties of naked-seed pumpkins developed both for their flesh and naked seeds include streaker, trick or treat, tricky jack and triple treat. Wiese-Fales says the tricky jack and triple treat are the best combination of good looks, tasty flesh and naked seeds. Triple treat pumpkins, orange in color, weigh about 5 lbs.

Semi-Naked Seeds

You can eat semi-naked seeds, but when you eat them, you will notice their slightly fibrous hulls.

The baby bear, a pumpkin that weighs about 2 lbs. and produces semi-naked seeds, is often used as a bowl to serve chili and soups.

The snack jack is larger and more round than a baby bear; it, too, produces a semi-naked seed.

Tags: naked seeds, Lady Godiva, pumpkin seeds, baby bear, flesh naked

Make Mashed Potato Patties With Cheese

Use leftover mashed potatoes to make the recipe easier.

Mashed potato patties with cheese are a satisfying meal you can serve as an appetizer or main dish for lunch or dinner. You can use leftover mashed potatoes or make a fresh batch for the patty recipe. The mashed potato patties can be served on a hamburger bun, a slice of toast or on their own. Making mashed potato patties requires approximately 20 minutes from start to finish. A basic mashed potato recipe yields 10 to 12 servings.

Instructions

1. Combine 8 cups mashed potatoes, 3/4 cup milk, one egg, 4 tbsp. butter, 2 tbsp. flour and 1 tbsp. minced garlic in a food processor. Turn on for 30 seconds to combine all ingredients and pour the mashed potato mixture into a mixing bowl.

2. Stir 1 cup grated Parmesan cheese into the mashed potato mixture.

3. Pour 1 inch of vegetable oil into a pan and heat on a stove top on medium for three minutes.

4. Form the mashed potato mixture into 1-inch thick patties the size of your palm and place into the heated vegetable oil. Cook for one minute on each side.

5. Allow the patties to cool for five minutes before serving.

Tags: mashed potato, mashed potato mixture, mashed potatoes, potato mixture, leftover mashed

Make Crushed Red Pepper Flakes

Choose from several different methods to dry chili peppers.

Crushed red pepper flakes are a seasoning made from hot red peppers that are dried and crushed. You can use them as an ingredient in a recipe or as a condiment added to foods, such as pizza or pasta. Crushed red pepper flakes are generally made up of different types of chili peppers, including cayenne, ancho and bell. They usually also contain a large amount of pepper seeds, which make them a particularly spicy addition to foods. If you have extra chili peppers around the kitchen, try using them to make your own crushed red pepper flakes.

Instructions

1. Put on protective gloves before you start working with peppers. Handling fresh or dry hot peppers can burn your skin.

2. Gather the chili peppers together that you intend to use. Try to incorporate a mix of mild and hot peppers, such as bell peppers and cayenne peppers. Use more hot peppers if you want the pepper flakes to be very spicy; use more mild peppers for moderately spicy flakes.

3. Dry the chili peppers by putting them in a food dehydrator. You can also thread them with a large needle onto string and hang them up in a dry or sunny area outside or inside your home. Alternatively, place them in a single layer on a plate in a hot, dry area of your home or lay them on a baking sheet and place it in direct sunlight outdoors. Unless you use a food dehydrator, the drying time for peppers ranges from one to two weeks.

4. Check the peppers as they are drying. Collect them when they are uniformly dry, with no signs of soft flesh or moisture. They should be slightly brittle with a tough skin, but not crumbling or rock-hard.

5. Remove the stems from the dried peppers and place them in a food processor, spice grinder or coffee grinder. Grind the peppers until they become flakes and seeds at your desired size and consistency. Take care not to over-grind the peppers into a powder.

6. Pour the crushed red pepper flakes into a spice container and label the contents with a pen or marker. Use an airtight plastic container or resealable plastic bag if you don't have a spice container.

Tags: chili peppers, pepper flakes, crushed pepper flakes, food dehydrator, mild peppers

Remove Cottage Cheese Ceilings

Cottage cheese ceilings, also known as "popcorn" or "acoustical" ceilings were popular with builders in the 1960s and 1970s. They were inexpensive to install and provided sound insulation. Over time, though, cottage cheese ceilings fell out of favor with builders and homeowners. Made primarily from a mixture of plaster and Styrofoam, cottage cheese ceilings are not difficult to remove but are a fairly messy project. Prepping the room before you begin will make cleanup easy.

Instructions

1. Remove the furniture from the room or cover furniture and all other objects with large plastic sheeting. Remove curtains and draperies from the windows.

2. Cover the floor with plastic sheeting, taping the overlapping edges together. Tape the plastic sheeting up over the baseboards, covering any electrical outlets as well. You can cover the plastic with newspaper or large sheets of paper to prevent slipping.

3. Cover the ceiling fan or light fixture with plastic sheeting. Tape it well to keep the ceiling material from falling into it.

4. Put on eye protection and a respirator mask.

5. Spray the ceiling with water in small sections of about 4 feet at a time. Give the "cottage cheese" a few minutes to soften. Standing on a sturdy ladder, begin scraping off the material with a wide scraper.

6. Continue the step above working around the room in 4 foot sections. If the cottage cheese is resistant when scraping, wet it again and work in another section to give it time to soften.

7. Clean up by removing the tape and folding the edges of the plastic sheeting inward to gather up all the ceiling material.

Tags: plastic sheeting, cheese ceilings, cottage cheese, ceiling material, with builders

Make Camp Coffee

Most of us aren't accustomed to the idea of eggs in our coffee, but camp coffee includes not only the eggs, but the shells, too. It may sound odd, but the result is a delicious coffee with none of the bitter taste commonly associated with coffee.

Instructions

1. Fill the coffee pot with water and bring the water to a rolling boil.

2. Break the eggs into a separate container, including the shells. Mix the egg and shells lightly with 1/2 cup of cold water, the salt and the ground coffee. The mixture should be thick and pasty and will appear somewhat like damp potting soil.

3. Add the egg mixture to the boiling water and let it boil over the fire for 2 to 3 minutes. When you take the lid off the pot, the coffee grounds and egg shells will be floating in a mass on the top of the coffee.

4. Remove the coffee from the fire and pour in a cup of cold water, which will settle the coffee ground mixture to the bottom of the pot. If any coffee grounds are floating on top, scoop them out.

Tags: coffee grounds, coffee with, cold water

Make Catfish Bait

When it comes to catfish bait, the worse it smells, the better fishermen believe it is. Catfish have an unbelievable sense of smell, so the 'smellier' the bait the more it drives the catfish crazy. Catfish bait is available in sporting stores, but it is also cheap to make at home. Whether the catfish bait is dough ball or soap based, once a catfish fisherman finds 'his' perfect bait, it will be the 'stinky' stuff of which legends are made.

Instructions

Make Dough Ball Bait

1. Choose a base that will hold its shape and stick to the hook for a dough ball bait base. Common base choices include uncooked oatmeal, baking flour, corn flakes, wheat flakes, white bread, pre-made dough, peanut butter or cookie dough.

2. Mix the dough base with 'scented' additions in a bucket to increase its appeal to catfish. Some common 'scent' additions are ground meat (beef, sausage, chicken liver, bologna, potted meat or cheap dog or cat food), naturally smelly cheese like Limburger or rotten cheese, garlic salt, garlic powder, anise oil extract, bacon bits or fish pellets. Add water as needed.

3. Experiment with a few ingredients at a time to determine what ingredient combinations work best.

4. Form the mixture into 1-inch round balls.

5. Place the dough balls into a sealable container or zipper storage bags. To add more appeal, pour juice from tuna or canned corn over the formed dough balls.

6. Dry ball bait in sun until they are tough enough to stay on the hook. Use a hair dryer to dry out the balls when time is limited. To use as bait, mold the catfish bait ball around the hook and cast it into the water.

Make Lye-Soap Bait

7. Pour lye into water in plastic bucket or container. Stir to dissolve while adding lye to water.

8. Let the lye water sit until it's room temperature.

9. Melt the animal fat in a glass container on the stove. Once melted, let it cool until it reaches 90 to 95 degrees Fahrenheit.

10. Dispense the lye water slowly into the melted fat with a wooden spoon. Stir the mixture until it thickens to the consistency of pudding. Continue mixing for up to an hour.

11. Add anise extract, garlic salt, garlic powder or other additives for increased "stink appeal."

12. Transfer the mixture into glass bowls or soap molds.

13. Leave the catfish bait soap to dry for about 3 to 4 days until it hardens.

Tags: anise extract, catfish bait, catfish bait, dough ball, dough balls, garlic powder, garlic salt

Clean Scallops

Scallops can be served as both an appetizer or entree, and buying fresh scallops will give you the most flavorful dish. Even when you buy scallops from the supermarket, you'll need to clean them thoroughly before cooking them to perfection. Here are the simple steps to clean scallops and prepare them for your favorite recipe.

Instructions

1. Open up the shell. Begin the shucking process by inserting a knife into the side of the shell to pry it open. Set one side of the shell aside.

2. Release the scallop from the shell. Carefully slide the knife under the meat of the scallop to remove it from the shell. The meat should slide out easily.

3. Transfer the scallop meat to the plate. Carefully move the scallop meat from the shell and set it on the plate.

4. Remove the dark meat. Discard the dark meat from the scallop, leaving the white flesh intact.

5. Remove the muscle from the scallop. This small piece of flesh can be found near the edge of the scallop; carefully remove it from the main section before preparing your recipe.

6. Rinse the scallop. Gently rinse the scallop under cold water and set on small plate. Now the scallop is clean and ready for cooking.

Tags: from shell, dark meat, from scallop, meat from, remove from

Use A Cheese And Chocolate Curler

If you're one of those cooks or hosts who just has to be on the cutting edge, there's a kitchen gadget just for you. With the Swiss-made cheese and chocolate curler known as a Girolle, you can turn out beautifully shaped, tasty ruffled rosettes of cheese or chocolate, right before your guests' eyes. Here's use a cheese and chocolate curler.

Instructions

1. Get acquainted with your Girolle. The Swiss-made cheese and chocolate curler comes in a variety of models, from the classic to the colorful and futuristic, but all share the same basic parts. Look for a round base with a spindle in the middle. Attached to the top of the spindle is a pivoting blade (it looks a little like a flag) with a handle.

2. Choose your cheese or chocolate. The Girolle cheese and chocolate curler was invented to make rosette-shaped curls from one particular kind of cheese in all the world: a nutty, rich Swiss cheese called Tete de Moine ("Monk's head"). This cheese comes in flat, round wheels with a hole in the middle for the Girolle spindle. You can also buy chocolate wheels made to fit the Girolle, but you can adapt any round, flat block of hard cheese or chocolate to the curler by using a heated metal skewer to make a spindle hole in the middle.

3. Put the cheese or chocolate wheel on the spindle. Depending on the model, you can lift the blade off the spindle or lift the whole spindle assembly out of the base to insert the cheese. When correctly placed, the wheel of cheese or chocolate should rest firmly on the base, with the spindle through the center. Adjust the blade-assembly height so the blade rests on the surface of the cheese or chocolate.

4. Use a gentle pressure to turn the handle of the blade assembly clockwise. This drags the blade across the surface of the cheese or chocolate, scraping off a thin layer that will, like magic, roll itself into a ruffled rosette.

5. Serve your cheese or chocolate curls. Curls of Swiss Tete de Moine are traditionally served with wine as an appetizer or after-dinner savory course. You can do the same with your favorite cheese, offering guests a little pile of cheese rosettes on glass plates or letting people cut their own. Serve chocolate curls with coffee, use them as a topping for frozen desserts or fruit or decorate iced cakes with a ring of chocolate rosettes.

6. Substitute a simple floating-blade vegetable peeler for the Girolle if you want cheese and chocolate curls but don't care about going the high-tech, impressive route. Warm dark chocolate very slightly before making curls; cheese and milk chocolate are fine for cutting when cool. Run the vegetable peeler along the side of a block of cheese or chocolate, and you'll get irregular curls-not rosettes-that are great for garnishing dishes and desserts.

Tags: cheese chocolate, cheese chocolate, cheese chocolate curler, chocolate curler, chocolate curls, base with, base with spindle

Healthy Easter Party Foods

With all the sweets received and given on Easter, healthy food menus can provide a counterbalance to all the sugar overload. Healthy Easter menus focusing on light, fresh flavors are fairly simple. Spring vegetables can be worked into nearly every dish, and even eggs can make an impression if presented in the right manner.

Spring Vegetables

In modern Western society, Easter is both a religious and seasonal celebration. Spring is a season of rebirth, and seasonal vegetables are the main players in Easter buffets for color, taste and lightness juxtaposed with heavy sweets. The bright greens of spring asparagus and shelled peas add color to the Easter bounty. Consider offering baked asparagus wrapped in pancetta or steamed asparagus sprinkled with a little lemon and salt -- skewers make for easy finger food. Shelled peas aren't as easy to eat, so try hollowing out grapefruit halves and fill with a mixture of peas, grapefruit juice, salt and olive oil. Be sure to provide spoons. Raw vegetables, such as sliced carrots, celery stalks and broccoli, pair well with healthy dips such as hummus for an appetizer. After all, the Easter Bunny needs to eat too.

Eggs

It isn't Easter without hard boiled eggs. After dyeing, use the eggs to make a healthy mayonnaise-free egg salad. You can serve the salad on toast points, in small finger sandwiches or as a dip with crackers and bread slices. Stuff eggs inside hollowed peppers or zucchini rounds, or simply try them whole.

For a healthy mayonnaise-free egg salad, coarsely chop 1 dozen hard boiled eggs and set aside. In a skillet with a bit of olive oil, bay leaf, pepper and salt, saute 1 (chopped) large eggplant with 4 (chopped) small zucchini and 1 ½ cups of frozen peas. Allow to cool. Mix the sauteed vegetables with the chopped eggs and add 1 tbsp. spicy or plain honey mustard. Mix and serve.

Meats

No party is complete without protein. Pork is ideal for party food as it can be eaten cold. Roasted pork tenderloin cut into small slices can be layered on pieces of toasts. Galettes can also be made savory (and individually sized) with cooked chicken, pork or lamb and a selection of vegetables, such as asparagus.

Desserts

It is undoubtedly a challenge to make a dessert without sugar, as the idea of a dessert is sweet. Aside from providing a variety of healthy fruits and cheeses, such as fresh melon and brie, consider making recipes that use low-sugar ratios or incorporate sugar substitutes such as honey into your favorite recipes. Carrot cake is an Easter classic, though most recipes and store-bought cakes are loaded with sugar. For a healthy, reduced fat, reduced sugar carrot cake recipe, please refer to the link "carrot cake" in the resources listed below. Other healthy options to consider are whole wheat or bran muffins; blueberry, poppy seed and lemon make for great light Easter flavors.

Tags: boiled eggs, carrot cake, eggs make, hard boiled, hard boiled eggs, Healthy Easter

Use A Salad Master Poacher

Since 1947, Saladmaster has produced cookware and kitchen products with a promise of high quality and easy care. Although Saladmaster no longer sells its egg poaching accessory, the company's lifetime warranty and replacement parts program may ensure that chefs who currently own the item keep holding on to it. Serve eggs poached in the stainless steel poacher with toast for breakfast or as part of a recipe like eggs Benedict or salad Lyonnaise.

Instructions

1. Pour water into skillet and place Saladmaster poacher in the skillet on top of the water.

2. Place 1 teaspoon of butter or margarine into each of the 6 egg cups in the poacher. Cover and heat in the skillet over medium heat until the water starts to boil.

3. Tilt the poacher until the butter or margarine coats most of the inner surface area of each egg cup.

4. Reduce heat to low and allow water in the skillet to simmer. Break an egg into each egg cup. Cover. Cook five minutes or until eggs are cooked to a temperature of 160 degrees Fahrenheit throughout or until both the white and yolk are firm.

5. Insert a butter knife gently into the side of each egg cup to release the egg for serving. Tilt the poacher over the desired serving plate to "catch" the poached eggs one at a time. Salt and pepper the eggs to taste.

Tags: butter margarine, into each, Tilt poacher

Unique Wine Gifts For Men

Bordeaux

For men who are wine connoisseurs, you cannot just give a bottle of oak infused chardonnay from California as a gift and call it a day. For the discerning male, a little research is necessary to come up with a gift that will make him toast your presence at the party.

Personalized Labels

Personalize his favorite bottle of wine. Many wine sellers now offer personalized labels on their wine lists. Labels can be printed with simple messages such as "Happy Birthday" or even contain a short poem. Additionally, you can use his favorite photograph or drawing and then lay the text over the top.

Couple this with his favorite wine or better still, buy a case of varying favorites and have each label represent something that he loves. For example, each person in the family could design a label with their own private message or you could have each one list his major life accomplishments in text, photos or both.

RM Champagne

Send a fine bottle of champagne as a gift. Though most people think of champagne only while hanging from the rafters on New Year's Eve, to the wine drinking world, a good champagne is considered the class above all. Champagne is an appropriate choice as an aperitif, a drink meant to stimulate the appetite before a meal. You should avoid just buying the most expensive wine. Learn to read the fine print and you will score excellent bottles for under $40.

Read the label before you choose. Usually on the lower right corner in very small print you will find one of the seven designations for champagne that give clues as to production: two letters, a hyphen and six or more numbers. Seek out bottles with the letters RM in their designation. RM, Recoltant Manipulant in French (harvesting and handling in English), means the producer uses his own grapes, bottles and sells the wine under their own label. Quality is consistently higher and prices lower.

Gadgets

Give him the latest gadget. In general, most guys like their toys. With this in mind, you might consider giving him a gift that will make drinking wine both taste better and more fun. Young red wines that are high in tannins (a substance found in the skin of wine grapes) such as Cabernet Sauvignon and Bordeaux are more drinkable if aerated first. Aeration simply means giving the wine air, or letting it breathe, and often softens the harshness of young wine.

Buy the Vinturi Essential Wine Aerator so he can impress all his friends during dinner parties. Rather than use the standard decanter, you hold the aerator just above the glass. Have him pour his wine into the top of the transparent aerator as channels on the side of the device draw air into the wine, decanting it as passes through and into his wine glass.

Tags: gift that, gift that will, have each, into wine, print will, that will, that will make

Ship Blue Cheese

Crumbled blue cheese has a shorter shelf life than cheese blocks.

Shipping any type of food can be a tricky endeavor, but blue cheese presents its own challenges. For example, the shelf life on blue cheese varies from one to four weeks depending on whether it is crumbled or formed in a block. If you want your blue cheese to arrive at its destination unspoiled and ready to eat, pack it tightly, keep it cool and expedite shipping.

Instructions

1. Pack crumbled blue cheese in a food safe container and shut the lid to create an airtight seal. Wrap blocks of blue cheese in parchment paper and cover in plastic wrap. Place the wrapped block into your food safe container and close the lid.

2. Reach out to your recipient to ensure someone will be home when the package arrives. Ask her to be prepared to refrigerate the blue cheese immediately after it arrives.

3. Set the blue cheese into a sturdy, corrugated shipping box, a box with enough room to add cushioning material. Place frozen gel freezer packs around the blue cheese and fill in any extra space with bubble wrap. Seal the opening of your box and any seams with 2-inch packing tape.

4. Take your box to your shipper and choose a shipping method that takes one to two days (any longer and your cheese may spoil). Complete the shipping label with your address and the address of your recipient. Pay for shipping and alert your recipient their blue cheese is on its way.

Tags: blue cheese, blue cheese, your recipient, food safe, food safe container

Raw Or Cold Pack Canning

Home canned tomatoes are often raw packed.

Raw, or cold pack, canning is the simplest method of filling the jars before pressure canning to preserve the food. Pickles, tomatoes and other high acid vegetables can be canned by the boiling water method, but most vegetables and meat must be pressure canned. Both methods allow for raw packing the food into the canning jars.

Instructions

1. Prepare the food to be canned by cutting into 1-inch chunks. This works for both meat and larger vegetables. Peas should be removed from the hull and corn should be cut from the cob.

2. Fill a large saucepan with water and bring to a boil. Place the canning lids into a smaller saucepan, cover with water and bring to a boil. Turn the small saucepan off as soon as it begins to boil and let the water cool while you fill the jars.

3. Insert a canning funnel into the top of the first jar. Fill the jar to within 1- inch of the top of the jar. Fill the remaining jars. Pack food tightly into the jar, unless the food will swell during the canning process. Foods that swell include corn, beans and peas.

4. Ladle boiling water into the jars to within 1-inch of the top.

5. Wipe the rim of the jars with clean paper towels to remove any debris that could keep the jars from sealing properly.

6. Place a lid on each jar and secure in place with a canning ring. Screw each canning ring to just "hand-tight;" do not over tighten the rings.

7. Place the jars in the canner and process according to the recipe. Timing for the jars begins when the pressure canner has reached the specific pressure called for in the recipe. Begin timing boiling water bath canning when the water comes to a rolling boil.

8. Remove the jars from a water bath canner using tongs at the end of the specified time. Allow the pressure in a pressure canner to exhaust before attempting to open the lid and remove the jars using tongs.

Tags: boiling water, bring boil, canning ring, jars from, pressure canner, using tongs

Serve Squash For Dinner

Use squash in your next dinner recipe.

Sweet and tender squash can work as a delectable accompaniment to almost any dinner entree. Enhance the sweet flavor with fruit and sugar or add savory ingredients to create a contrasting flavor profile. Acorn squash is a mild squash that benefits from the addition of fruits. Spaghetti squash works as an ideal substitute for pasta as the long strings of this firm vegetable have a consistency similar to cooked pasta. No matter which squash you choose, you can dress up any dinner with a squash side dish.

Instructions

Sweet Squash

1. Cut an acorn squash in half with a sharp knife on a cutting board. Use a spoon to scoop out the seeds and string matter in the center of each squash half.

2. Add a 1/2 inch of water to a glass baking dish. Put the squash halves, face-down, in the dish and bake in the oven at 325 degrees for 22 minutes. Remove the squash from the oven and flip them over face-up and let them bake for another 22 minutes.

3. Cut two apples and one pear in half and core out the center with an apple corer. Finely dice the fruit and put in a mixing bowl. Add 1/3 cup of dried cranberries, 2 tbsp. of brown sugar and the zest of a small orange. Sprinkle cinnamon and nutmeg over the whole mixture and stir thoroughly to combine.

4. Melt 3 tbsp. of butter or margarine in a large saute pan. Add the apple mixture and cook over medium heat until the fruit is golden in color, stirring occasionally. Pour in 1/4 cup of apple cider and 1 to 2 tbsp. of honey brandy. Stir again and allow the mixture to cook until tender, about eight minutes.

5. Take the squash halves out of the oven and drain off the water. Fill the cavities with the apple mixture. Put the dish back into the oven for another 15 minutes, uncovered, until the squash separates easily with a fork.

Savory Squash

6. Cut a spaghetti squash in half for a savory dinner meal. Scoop out the seeds in the center. Bring a large pot of water to boil on high heat.

7. Place the squash in the boiling water and allow to cook for 18 minutes. Remove the squash from the water and place face-up in a glass baking dish.

8. Cut a green bell pepper in half; remove the stems and seeds and finely dice. Chop up half of a large yellow onion. Pour 2 tbsp. of olive oil in a saute pan and cook the peppers and onions until soft over medium heat.

9. Add 1/2 to 3/4 lb. of ground Italian sausage to the saute pan and cook until browned, stirring often. Turn off the heat and set the pan aside.

10. Make Bechamel sauce to pour over the squash. Measure 2 tbsp. each of olive oil and flour into a sauce pan. Whisk together over medium heat until the mixture starts to bubble. Turn the heat off. While whisking, slowly add 1 cup of cold milk. Stir in 1/2 cup of plain yogurt. Turn the heat back on and stir constantly until the mixture thickens and begins to boil. Add salt and pepper to taste.

11. Scoop the meat mixture into the spaghetti squash cavities. Pour the Bechamel sauce over the meat mixture and fill the cavity to the top. Cover with foil and place in an oven at 325 degrees. Cook for 18 to 20 minutes or until the squash is tender. Remove the foil to brown the sauce during the last few minutes.

Tags: medium heat, over medium, over medium heat, squash half, Turn heat, another minutes, apple mixture