Friday, April 29, 2011

Make Fried Rice Using A Cooker

Fried rice is a favorite among many people. It can be a quick and easy dish to prepare, without sacrificing the flavor. Learn make fried rice in no time using a cooker.


Instructions


1. Soak the rice for 15 minutes. Wash the rice and drain any excess water. Put it in the rice cooker with 2 cups of water.








2. Finely chop the spring onions, bell pepper and ginger. Mince the garlic.








3. In a wok, heat 2 tablespoons of oil. If you like eggs in your fried rice, pour the beaten egg into the wok. Do not scramble it. After the egg has set, shred it into a bowl.


Heat 2 tablespoons of sesame oil. Add the peas, carrots, green beans, baby corn, spring onion, bell pepper, ginger and garlic. Add salt and soy sauce. Stir fry until tender.


4. Add this mixture to the rice in the rice cooker and stir. Close the lid on the rice cooker and turn it on. Cook until the automatic timer goes off, indicating that the rice is ready.


5. Once the rice is cooked, add the shredded egg pieces to it.

Tags: rice cooker, bell pepper, bell pepper ginger, pepper ginger

Where Does Beluga Caviar Come From

Beluga caviar is a rare culinary treat found in only a few locations on earth. By learning where this treat comes from, it is easy to see why the cost is prohibitive for most people.


Beluga Sturgeon


The female sturgeon can be as long as 30 feet and weigh over 2,000 pounds. Her eggs, or roe, are the legendary Beluga caviar.








Features


Beluga caviar harvested from a younger female is typically light to dark grey, sometimes appearing black. Caviar harvested from an older fish is the more rare, and more sought after, white caviar.


Geography


The Beluga sturgeon are primarily found in the Caspian Sea, which is surrounded by Iran, Azerbaijan, Russia, Kazakhstan and Turkmenistan. The other primary source of Beluga sturgeon is the Black Sea near Russia and Romania.








Considerations


Beluga caviar is so expensive because the Beluga sturgeon are endangered. Several nations prevent the import of this delicacy and the rarity has driven up the cost in those countries that do permit it.


Potential


While caviar is usually harvested from dead fish, but it is possible to harvest the caviar from live fish by performing cesarean sections to remove the roe or by a process known as striping. These techniques have the potential to make Beluga caviar more accessible.

Tags: Beluga caviar, harvested from, Beluga sturgeon

Make Commercial Teriyaki Sauce

Make Commercial Teriyaki Sauce


Teriyaki sauce is a traditional seasoning used to add spice and flavor to a variety of dishes. Teriyaki is actually a cooking technique used in the Japanese culture, where restaurants make food with a sweet soy sauce to add flavor. Non-Japanese cultures have adapted teriyaki sauce to suit their tastes by adding garlic and other seasonings not native to Japanese cuisines. Many people buy commercial teriyaki sauce sold in stores, but you can make your own sauce that tastes just the same with a few simple ingredients.


Instructions


1. Combine 1 cup of cold water, brown sugar, soy sauce, ginger and garlic in a saucepan. Stir the ingredients frequently. Bring the sauce to a boil.


2. Place the cornstarch in a separate bowl. Add ¼ cup of cold water and stir until the cornstarch dissolves.


3. Pour the cornstarch mixture into the sauce.








4. Continue to stir the sauce until it thickens.


5. Add 1 tbsp. water at a time to achieve your desired thickness. Allow the teriyaki sauce to cool to room temperature.


6. Serve the teriyaki sauce with your favorite dish. Store the leftover sauce in a sealed container.

Tags: teriyaki sauce, cold water, Commercial Teriyaki, Commercial Teriyaki Sauce, Make Commercial, Make Commercial Teriyaki

Thursday, April 28, 2011

Cook With Raw Apricot Seeds

There's more to apricots than their fuzzy exterior.


Apricot seeds add a pleasant flavor to many dishes and can be used raw or baked in a recipe. Washing, breaking and cutting raw apricot seeds properly is imperative to any recipe that calls for this ingredient, but preparing apricot seeds is very simple, once you know what you're doing. While raw apricot seeds are not healthy in excess, it is safe to eat up to two a day. Raw seeds have a stronger, nuttier taste than toasted apricot seeds and are great for making jams and amarettos.


Instructions








1. Wash the apricot seeds and let them dry. Store the seeds at room temperature for up to six months.


2. Wrap two or three dry apricot seeds in a cloth and break them open with a hammer.


3. Remove the shell and use a knife to cut each kernel into small pieces.


4. Use a mortar and pestle to crush the apricot kernels to the desired consistency.








5. Use your crushed apricot seeds to make apricot jam, amaretto cookies and liqueurs or any other recipe that calls for this ingredient.

Tags: apricot seeds, apricot seeds, calls this, calls this ingredient, recipe that, recipe that calls

Make Cold Cocoa







When we think of cocoa, we automatically think about a steaming cup of hot chocolate enjoyed while sitting near a crackling fire on a cold winter night. But not anymore. You can transform your hot chocolate mix into a refreshing and delicious cold cocoa smoothie that will cool you down on a hot summer day.








Instructions


1. Place 10 large ice cubes in your blender and pour the milk on top. Add one packet or several tablespoons of hot chocolate mix to taste and a scoop of your favorite ice cream. Blend until smooth.


2. Taste your cold cocoa to make sure it is the flavor and consistency you like. Add more ice, ice cream or cocoa to make it perfect.


3. Crush 3 or 4 chocolate and cream sandwich cookies and add the crumbles to the blender. Pulse your blender slowly so that the cookies blend into your drink but remain in small pieces.


4. Pour your cold cocoa smoothie into a large glass and garnish with a bit of whipped cream. Add a another crushed cookie to the top or sprinkle with chocolate chips. Serve and enjoy.

Tags: cocoa make, cocoa smoothie, cold cocoa, cold cocoa smoothie, your blender, your cold

Wednesday, April 27, 2011

Ideas For Gifts With Homemade Food

Mason jar dessert mixes can be a great way to extend someone's holiday celebration.


Homemade food gifts make frugal, creative gifts that you'll enjoy giving. The key to homemade food gifts is making sure they are non-perishable, packaged well and, of course, delicious. Caramels and pies are thoughtful, but consider packaging ingredients for a pan of brownies or pot of soup for an exciting way to share food with friends. Or make a batch of chocolate-dipped pretzels for a homemade gift straight from the heart.


Dessert in a Jar


Layer brownie ingredients such as sugar, flour, cocoa powder, chocolate chips and nuts in a clear Mason jar to create an attractive and delicious gift. Hole punch an instruction card, string a ribbon through it and tie it around the top of the jar. Fill a jar with chocolate chip cookie ingredients or research other jar dessert recipes and make sweet gifts for friends.


Food Preserves


From fruit preserves and jams to pickled vegetables, tomato sauces and salsas, your garden-picked produce can be canned and shared with friends. Don't have your own garden? Canning produce from a farmers' market is an equally thoughtful food gift. These canned goods can be packaged uniquely and decorated with a ribbon and ingredient list.








Granola


Granola, which is easy to make and keeps without refrigeration, can be personalized in many ways. Add dried fruit to granola or sprinkle it with cinnamon sugar. Package with ribbons and labels to complement colors of your finished granola or to fit a holiday theme.


Pretzels


Chocolate-dipped pretzels are yet another non-refrigerated food item that is easy to package uniquely and share with friends. Pretzels can be homemade or store bought and dipped in milk chocolate or white chocolate. Sprinkle with nuts and package in a wax paper-lined gift box.


Soup


Similar to brownies in a jar, soups ingredients can be layered in glass jars and packaged with instructions for a pretty gift. Good Housekeeping's curried lentil soup combines dried lentils layered with dried onions, curry powder, garlic powder and dried apple rings. The variety in color and texture makes for a tasty, unique presentation.

Tags: with friends, food gifts

Goat Milk Soup

Whether it is from your neighboring dairy farm or local grocery store, goat milk isn't just for cheese. As a fresh and healthy alternative to cow milk, goat milk can't be beat. Think of goat milk soup as any soup that is made with milk. And don't let the urban myth of a funky taste scare you off from trying goat milk. Most milk drinkers can't even tell the difference.


Facts


According to the American Dairy Goat Association, more people worldwide consume goat milk than any other milk. At last count there were approximately 440 million goats across the globe squeezing out an estimated 4.8 million tons of milk annually. Keep in mind that a lot of that goat milk goes for cheese. In the United States there are an estimated 1 million goats producing milk. On a daily basis, a healthy dairy goat can yield 3 to 4 quarts of milk.


Misconceptions


A common misconception about goat milk is that is has a funny taste. In actuality, most milk drinkers say there is no difference in taste between goat milk and cow milk. If there is a funky taste to raw goat milk, the culprit is usually a randy buck hanging out with the dairy goats at milking time. If the milk is handled improperly, the buck's pungent scent can be passed onto the milk and provide a bitter taste.


Benefits


In the health debate of goat milk vs. cow milk, goat milk comes out on top. Cow milk goes through the process of homogenization before it can consumed. This is where fat globules are broken down. This process is skipped over in goat milk because it is naturally homogenized. And when it comes to vitamin content, goat milk wins hands down with 13 percent more calcium, 25 percent more vitamin B6 and 47 percent more vitamin A.


Goat Milk Soup


If goat milk is a healthier alternative and tastes the same as cow milk, that means it can be substituted into any soup recipe calling for milk. There are numerous cream-based soups ranging from cream of broccoli to tomato bisque that can be whipped up with goat milk. And don't forget the wide array of hearty chowders. Everything from New England clam to Southwest sweet potato will taste great with fresh goat milk.


Goat Milk Cheese


One the most popular uses for goat milk are goat milk cheeses. Most regions in Europe can lay claim to their own brand of goat cheese. From France, Chevre ( the French word for goat) is a rich tasting cheese that comes in many herb-flavored varieties. Feta from Greece, Caprino from Italy and Mato from Spain all use goat's milk. As a tasty topping to your goat milk soup, try adding some crumbled goat cheese.


Milk Your Own


The freshest goat milk could come from your own backyard. Goats get along fine in either warm or cold climates. The average weight of a mature female is between 120 to 135 pounds. That makes them a lot easier to manage then a hefty dairy cow weighing in at 1,000 pounds. Although they love to forage, they don't need a lot of roaming space and can help clear out the weeds.


Where to Buy Goat Milk


As more people turn toward healthier lifestyles, they're on the lookout for organic alternatives to basic food needs. Farmers' markets are springing up in urban centers all across America and often offer up "milked that morning" goat milk. With goat milk becoming more popular in the United States, it is readily available at local grocery stores. Take a closer look. It might already be on the shelves.

Tags: goat milk, goat milk, goat milk, goat milk, percent more, estimated million

Tuesday, April 26, 2011

Plans For A Cider Press

Making a cider press can let you make cider at home at any time of the year.


Apple cider is different from apple juice because it is unfiltered and unprocessed. It is available year round, but its popularity increases in the fall and the winter. Apple cider can be made at almost any time of the year because apples are available all year. Making your own press is a cost-effective method of producing cider at home.


Instructions








Build Cider Press


1. Hammer together four 2-by-4 pieces of hardwood to make a large rectangular frame. The frame should be able to comfortably fit the 5-gallon bucket when the frame is standing upwards. There should be one to two inches of space on the top and sides of the bucket. The frame should be hardwood because softwoods can give the cider an unpleasant flavor.


2. Stabilize the frame by screwing in L-brackets on the inside of all four corners. You can further reinforce the frame using carpenters' glue at the joints. Let the glue dry completely.


3. Drill 1/2-inch holes on the sides of the 5-gallon wooden bucket. Space each hole two inches apart on either side. Start by drilling along the bottom of the bucket, and move your rows of holes up 2 two inches until you have reached the top of the bucket. Sand the holes down using sandpaper to remove sharp edges.


4. Cut a 1-inch hole into the rim of the metal tray using a hacksaw. Make sure the 1-inch hole reaches the bottom of the tray. Use industrial grade sandpaper to smooth the edges of the hole. This is to drain the cider, so it is easier to clean if the edges have been smoothed over.








5. Draw a circle on the piece of hardwood using your pencil. Use the bottom of your bucket as the guide. Use the hacksaw to cut a circular piece of wood that is the same size as the bottom of your bucket. Place the wooden bucket on top of the metal tray and inside the frame. Position your plastic collection bucket underneath the hole in the metal tray. Use the bottle jack to press down on the top of the circular piece of wood after filling your bucket with apples. The circular piece of wood goes on top of the wooden bucket filled with apples. The frame stabilizes the bucket and the bottle jack. The pressure from the bottle jack and the circular piece of wood release the juice from the apples. The juice will come out of the holes in the side of the wooden bucket, which will be collected in the tray and drain into the plastic bucket.

Tags: circular piece, circular piece wood, piece wood, wooden bucket, bottle jack

Crisp Up Chewy Tortilla Chips

Only fresh crisp tortilla chips go good with salsa.


Tortilla chips are subject to moisture absorption after the protective plastic or Mylar bag is opened. If the chips last long enough, that moisture will eventually make them lose their crispness. Stale tortilla chips make good ingredients for some dishes, but they aren't good to eat plain or with salsa. You can revive tortilla chips and remove the moisture they have absorbed to give them back that crispy crunch. Afterward they will taste as good as fresh chips.


Instructions


1. Spread the stale tortilla chips on a cookie sheet or baking pan. Set out the amount of chips needed for immediate consumption.


2. Place the pan of tortilla chips inside a conventional oven and set it for a high baking heat such as 400 degrees F., or set the oven to broil.


3. Toast the tortilla chips for 30 to 90 seconds if broiling, or 1 to 2 minutes if baking. Turn the oven light on and watch the chips heat through the glass. Keep them in the oven until the edges start to turn slightly brown. The moisture will evaporate and the chips will turn crisp.

Tags: tortilla chips, tortilla chips, moisture will, with salsa

Monday, April 25, 2011

Make Vegetable Oil

Create vegetable oil from sunflower seeds.


Vegetable oil is a lipid made from vegetable products such as seeds and legumes, and is often used during food preparation to fry foods and make salad dressings, cakes and cookies. Vegetable oil also adds healthy fat to any diet, and some types of vegetable oil, such as sunflower oil, may help to remove cholesterol. You can make your own vegetable oil from home with sunflower seeds, a stove, oven, and a pot of hot water.








Instructions


1. Shell the sunflower seeds. Use a seed mill if available, or a blender if not. If using a blender, place the seeds in the blender and use the "pulse" setting for a few repetitions of a few seconds. Remove the seeds. Drop them into a container of water and remove any remaining shell fragments from the surface of the water. Empty the container and collect the seeds.








2. Preheat the oven to 300 degrees Fahrenheit and place the sunflower seeds on a cookie sheet. Roast in the oven for about 30 minutes or until brown. Remove the sunflower seeds from the oven, allow to cool, and then crush them into a paste with the pestle.


3. Fill the water container with water and the seed paste. Heat the water to boiling. When the vegetable oil rises to the top, skim the oil off the top with a spoon and place it in a second container. Place a lid on the container and store the oil in a dry location at room temperature.

Tags: sunflower seeds, them into, vegetable from

Keep A Hamburger Together







Some people have problems keeping a hamburger together. The hamburger may split apart while trying to turn it on the grill, or the patty may fall apart after it is put on the bun. Take proper care to make the hamburger patty correctly, and you can prevent these petty mishaps.








Instructions


1. Choose ground beef that is no more than 80 percent lean. If you must use leaner hamburger, add some bread crumbs, oatmeal or egg to help it stick together.


2. Season your hamburger with dried onions instead of fresh. This keeps your hamburger from becoming too moist, which could make it fall apart.


3. Use garlic and other dried spices to season your hamburger, rather than adding barbecue or worcestershire sauce. Adding sauce to your hamburger also makes it too moist to stick together.


4. Make sure your hamburger patty is pressed firmly together and shaped into the size you want before placing it on the grill. Pressing down on it with a spatula after it's on the grill could cause it to fall apart.


5. Form your hamburger patty so the edges are as thick as the middle. Firm the edges with your fingers.

Tags: your hamburger, fall apart, hamburger patty, stick together, your hamburger patty

Friday, April 22, 2011

Castiron Skillets

One of the longest lasting and most reliable kitchen tools, is the cast iron skillet. Many people consider them old-fashioned, and maybe even outdated.








But, in fact, cast iron skillets may be the one cookware that will never become obsolete. With the proper care and usage, a cast iron skillet has the potential to last through many generations of use.


Significance


Cast Iron cooking has been around for hundreds of years. In modern times, the cast iron is coated with a wax that should be scrubbed of before using, for the best results and to help season the pan properly.


Years ago cast iron pans were the thing to use. Now, with the addition of cookware that is made with steel, copper, and Teflon, the cast iron section of cooking has seemed to be taken over by many pieces of cookware that will wear out faster, and some of them will add toxins to the food that is cooked in them.


With cast iron, there is no danger of toxins leaching into the food. It is one of the healthiest ways to cook low-fat, and one of the easiest types of cookware to clean.


Even if a cast iron skillet has been passed down from generation to generation, it will still work just as well. As long as there are no cracks in it, it should be usable even if it looks rusty. The trick is, to get the rust off of a perfectly good pan. You can do this by scouring it with a steel wool pad, rinsing well, and drying.


Function


If your skillet is completely cast iron, including the handles, it can be used on top of the stove, in the oven, and even over a camp fire. Many people who camp and cook outside love cast iron because of the possibility of using it in so many different ways.


Before you use a new cast iron skillet, you will want to season it.


Seasoning it can be done very easily, and will help make it work even better.


If there is a wax coating on the pan, scrub it off with a steel wool pad with warm water and a little dish soap. Rinse it well, and dry it completely.


Then you will want to rub some cooking oil over the entire surface of the pan, but use a very light coat of oil. Vegetable oil, canola oil, shortening and lard are all good choices of oil to use.


After you rub oil in it, you will want to heat it in the oven, upside down with something such as a good size piece of foil underneath it to catch any oil that might drip from it. You will want it in a 300 to 500 degree Fahrenheit oven for anywhere from a half hour to an hour.


After cooling completely repeat the seasoning technique a couple of more times. If you do this a few times, you will end up with a well-seasoned pan.


Types


Cast iron skillets are available in many styles. Different sizes of frying pan, griddles, dutch ovens, and even roasting pans. Finding them in whatever style you want should be no problem. You can even find cast iron bake ware for all your baking needs.


Benefits


Besides being long lasting, oven and stove top safe, and the ability to use them over an open fire, the benefits to cast iron skillets far outweighs that of other types of cookware.


The health benefits include adding iron to your diet from the cookware. Another health benefit is that with usage and proper seasoning, your cast iron skillets will become practically non-stick. This means that you will be able to do more fat free cooking, and eat lower fat meals.


The amount of iron that leeches into food cooked in cast iron skillets is minimal, so is safe for most people, including pregnant women (who often have a problem with anemia).


Acidic foods, such as tomato sauce, make almost twice as much iron to leech into the food. If you are anemic, this is good news.








It is actually highly recommended for people who are anemic, as well as for those who are vegetarians, to use cast iron skillets for cooking. The amount of iron that goes into the food is enough to make a difference in the amount of iron in your bloodstream.


Warning


If you are sensitive to iron, and have any condition that requires that you avoid adding iron to your diet, you shouldn't use cast iron pans. One such condition is hemochromatosis, a genetic disease that causes the intestines to absorb too much iron for the body to handle safely.


When you clean your cast iron pan, make sure you use a regular dish soap, warm water, and rinse it well and dry it thoroughly to prevent rusting.


If you don't use your cast iron skillets regularly, you should rub a little bit of oil on them and heat them up on the stove to keep them well-seasoned. Make sure you wash and dry them thoroughly to keep them in the best shape possible.

Tags: cast iron, iron skillets, cast iron, cast iron, cast iron skillets, cast iron skillet

Make Pumpkin Cheesecake With Jello Cheesecake Pie Filling

Cheesecake is a rich, luscious dessert, made with cream cheese, sugar and eggs and baked in a graham cracker crust. An easier way to get the flavor is to whip up an instant cheesecake using JELL-O Cheesecake Instant Pudding and Pie Filling and a ready-made crust. Just like other flavors of JELL-O instant pudding and pie mix, no baking is required. A pumpkin cheesecake filling is a tasty variation made with JELL-O mix, canned pumpkin and standard pumpkin pie spices added.


Instructions








1. Whisk the milk and pumpkin in a large bowl.


2. Add the two small packages of JELL-O cheesecake pudding mix and blend well.


3. Sprinkle in pumpkin spice and whisk until all ingredients are thoroughly blended.


4. Fold in half of the container of non-dairy whipped topping. Spread this mixture into the graham cracker crust.


5. Chill the pumpkin cheesecake for several hours until firm, and serve with the remaining non-dairy whipped topping.

Tags: cracker crust, graham cracker, graham cracker crust, made with, non-dairy whipped, non-dairy whipped topping, whipped topping

Thursday, April 21, 2011

Simple Lettuce Salads

Simple lettuce salads are economical and healthy.


There are many varieties of lettuce and salad kits that include prewashed lettuce and other salad ingredients in one package available in your supermarket. Making simple lettuce salads is fast and easy, and you can dress them up or down at your discretion with salad dressings and different ingredients.


Basic Salad


In a medium size bowl, mix 1/4 cup of olive oil, a clove of crushed garlic, 1 tbsp. dried oregano, 1 tbsp. water, 3 tbsp. wine vinegar and a dash each of salt and pepper. Let the flavors steep for about one hour at room temperature. Stir the dressing and add 3 cups to 4 cups of lettuce. Toss, taste and adjust seasonings.


Salad Variations








To add texture and flavor to a simple lettuce salad, slice a cucumber, celery, radish or bell pepper and add to the bowl. Chunks of tomatoes, onions, cheese and hard-boiled eggs enhance the salad's taste. Lacy greens, such as arugula, chicory, watercress and mezzuna provide tang and visual appeal. Pieces of meat, fish or poultry transform a simple lettuce salad into a meal. For additional crunch and nutrition, sprinkle nuts or seeds on top. A handful of diced apples, pears, pineapple or bananas provides sweetness that plays well against the earthy lettuce tastes.


Salad Dressings


If you prefer more exotic tastes than a simple oil and vinegar dressing provides, dress the lettuce with a more heavily flavored dressing. There are many kinds of bottled dressings ranging from simple to exotic flavors with thin to thick consistencies. Many brands offer low calorie and fat-free salad dressing options.


Lettuce Types


Simple lettuce salads can contain one type of lettuce or a mixture of lettuce types. Romaine lettuce has long, dark green leaves that grow up to 12 inches long. It is crisp and has a distinctive taste. Hearts of romaine, the inner most part of the plant, are prized for their extra crispness and lighter color, and are frequently used to form a lettuce bowl to hold additional ingredients. Iceberg is a ball-shaped, crisp head lettuce, so named for its crunchy texture and high water content. It has a mild taste and light-green leaves that fade to white at the root of the head. Butterhead lettuce has loosely packed green leaves that form small heads. Its sweet taste and tender texture make it great to top sandwiches or use as a salad base. Bibb and Boston are two prominent butterhead varieties. Leaf lettuce comes in red and green colors, has curly long leaves and a medium-crisp texture.

Tags: leaves that, lettuce salad, lettuce salads, green leaves, green leaves that, simple lettuce, simple lettuce salad

Wednesday, April 20, 2011

What Effects Does Bubble Gum Have On The Environment

Gumballs impact the environment more than you might think.


Bubble gum is a more elastic chewing gum that was invented in 1928 by Walter Diemer who was exploring new gum recipes. Its unique flavor is a result of a combination of synthetic artificial flavors. Historically, manikara chicle, a coniferous tree native to Central America, was used as the base ingredient. Today, food-grade butyl rubber is used for economic, quality and environmental reasons. The resources used and waste generated from bubble gum do affect the environment.


Background


Bubble gum is a type of chewing gum first sold by Philadelphia-based company Fleer under the name Dubble Bubble. It contains five key ingredients: the chewing gum bas, which uses rosin from pine trees or butyl rubber to enhance the gum texture, sugar and corn sweeteners, softeners refined with vegetable oil, artificial flavoring such as ethyl methylphenylglycidate, and coloring. When made, the ingredients are initially blended, processed through rollers, pressed into sheets, and temperature conditioned to preserve the bubble gum texture.


Resources


Although in recent years scientists have invented artificial ingredients for chewing gum, many of the natural resources needed to make gum can have adverse affects on the environment. The use of chicle and rosin trees for a natural gum base along with the rubber industry have endangered the trees and caused deforestation. The industrial process and waste generated to synthesize many of the ingredients, including the gum base and sweetener, also pollute the environment.








Littering


While individual pieces of gum contain minute amounts of environmentally hazardous material, mass gum littering can cause accumulative issues. The chemicals used to clean gum off pavement are toxic to the environment. Gum itself is not biodegradable and can pose a threat to specific ecosystems. Animals, such birds, can mistake gum for food and death can occur from digestion. Isoamyl acetate, a gum flavor ingredient, is a bee pheromone, and so littered gum products can disrupt bee behavior. It is also a hotbed for bacteria, consequently creating an unsanitary environment for humans.


Industrial Waste


Large amounts of energy and resources are needed for the industrial production of bubble gum due to its high global demand. Annually, more than 650,000 metric tons of gum is produced and consumed, not including the waste generated for production. Waste is a byproduct, not only of the main production line for bubble gum, but the separate processes for synthesizing the rubber base, sweetener and other ingredients. Outside of production, the wrapping and packaging process uses paper products and transportation of the product contributes to air pollution.

Tags: waste generated, base sweetener, butyl rubber, ingredients chewing, more than, resources needed

Make A Homemade Pizza Sauce

Pizza is a very simple dish to make.


Pizza is a favorite of many Americans. It can be ordered as take out, eaten at a restaurant or delivered to your door. There are even kits that you can purchase to create your own pizza. Next time you've got pizza on the menu, buy all the separate ingredients--except the sauce--and create your own custom pizza. The sauce might be the most important ingredient, so make your own tasty pizza sauce--it's easy and takes very little time to prepare.


Instructions


1. Preheat oven to 350 degrees. Cut four tomatoes in half. Cover the cooking sheet with aluminum foil. Place the tomato halves, cut side up, on sheet. Peel the two cloves of garlic. Place the garlic on the cookie sheet with the tomatoes.


2. Place the cooking sheet with the tomatoes and garlic in the oven. Set the timer for 12 minutes.


3. Empty tomato paste into the food processor. Add the olive oil, salt, pepper, oregano, basil, sugar, crushed red pepper flakes and pearl onions. Cover food processor and blend until smooth. Empty mixture into a small bowl.


4. Place tomatoes and garlic in food processor after their 12 minutes in the oven have ended. Blend until the tomatoes are still a little chunky; do not puree. It should take only about a 20 seconds.








5. Add the mixture from the small bowl to the tomato and garlic mixture in the food processor. Blend briefly, for just about 10 seconds.


6. Empty sauce into a large bowl and cover with plastic wrap. Place the sauce in the refrigerator for at least six hours so the flavors have time to mingle.

Tags: food processor, sheet with, about seconds, cooking sheet, cooking sheet with, create your

Tuesday, April 19, 2011

Food Safety Is It Safe To Freeze Cheese

Certain types of cheese can be frozen, though others can't.


By freezing foods, you prolong the storage life of those foods. If you've bought more cheese than you can eat at once or made more cheese dip than needed for a party, you can freeze many types of cheese and thaw it to eat later. Though the quality of the cheese in terms of texture may change, these cheeses will still be safe to eat within three months of being frozen. Other cheeses, such as ricotta, should not be frozen.


Freezing Different Types of Cheeses








Freeze hard and semihard cheeses like Swiss, cheddar and mozzarella without problems. Soft cheeses like ricotta and cottage cheese will not freeze or thaw well because the cream will separate and change in texture. It may even curdle. If the cheese is hidden inside a casserole or dessert, such changes will not be noticeable. Use your own judgment when it comes to items like cream cheese or cheese dip. The higher the fat content of the cheese, the better it will freeze and thaw. A full-fat cheese dip, for example, will be less likely to separate and crumble when thawing out.


Preparation


Wrap your cheese with plastic wrap, then place it inside airtight containers or tightly sealed freezer bags. It should be completely airtight.


Timing


Generally, three months is the maximum for keeping cheese in the freezer before it might become unsafe. Softer cheeses will stay safe for about two months in the freezer.


Thawing


Thaw the cheese in your refrigerator, not at room temperature. Depending on the cheese you froze, it may be a little crumbly, but the taste will be the same and it will be completely safe to eat as long as you kept the cheese in an airtight container or freezer bag.

Tags: cheese than, cheeses like, cheeses will, freeze thaw, more cheese

Why Is Pickled Ginger Traditionally Served With Sushi

Those who have visited a sushi bar will have seen thinly-sliced ginger on their plates. Called gari, pickled ginger, is a Japanese condiment traditionally served with sushi. Fresh root ginger is marinated in a mixture of sugar and vinegar, and is served with sushi to cleanse the palette, stimulate taste buds and aid digestion.


Cleanse the Palette


Many cuisines use seasoning to flavor food. In Japan, the flavors of sushi fish are enhanced by three side dishes: soy sauce, wasabi and pickled ginger. Pickled ginger should be eaten between bites of sushi to cleanse the mouth and prepare the taste buds for new flavors. The fresh, tangy quality of ginger removes the oiliness of the fish from the mouth. Only a small piece of ginger should be eaten between bites of sushi and it should not be placed directly on sushi as it will dominate the flavors of the rice and fish.


Digestive Aid


Known for its antibacterial and digestive qualities, ginger is a perfect accompaniment for raw fish. Ginger has anti-microbial and anti-fungal properties that are thought to prevent sickness and fight any possible contamination of the raw fish.


Japan is a Large Producer of Ginger








A native spice to Asia, where it has been used in cooking for hundreds of years, it grows well in the fertile, tropical soil found in Japan. As such, it is a spice used in many forms in Japanese cuisine.

Tags: between bites, between bites sushi, bites sushi, eaten between, eaten between bites, ginger should, ginger should eaten

Make Chocolate Sculptures

Unique chocolate sculptures make spectacular centerpieces at your parties, wedding receptions and corporate meetings. You might have seen anything from a chocolate "floral" arrangement or an abstract sculpture to a company logo made from chocolate or individual favors made of chocolates within hand-sculpted chocolate boxes. Virtually anything can be made from chocolate and the good news is, you can even make sculptures yourself.








Instructions


Try These Ideas for Beginners


1. Purchase some chocolate molds to make sculptures as a beginner. Melt semi-sweet chocolate and pour it into the molds. Refrigerate until solid, then pop the chocolate out of the molds and your sculptures are complete.


2. Make chocolate "clay" by melting 10 oz. of chocolate in a microwave or over a double boiler. Mix in 1/3 cup of light corn syrup. Pour it 1/2-inch thick onto wax or parchment paper and refrigerate overnight. The chocolate will become flexible enough for you to mold it by hand like clay.


Use Advanced Techniques


3. Place semi-sweet chocolate over a double boiler. The bowl should not be in contact with the water and the water shouldn't be fully boiling. Allow the steam to melt the chocolate and stir the chocolate with a rubber spatula so it melts evenly.


4. Test the chocolate's temperature periodically with a candy thermometer. It should always be between 107 and 110 degrees F and should not exceed 113 degrees.


5. Pour the melted chocolate onto a sheet of parchment paper. Spread it with the spatula until it is about 1/4-inch thick. Work quickly because the chocolate will cool fast and become more difficult to spread.


6. Chill the chocolate in your refrigerator for about 15 minutes. Then remove it and let it set at room temperature for approximately another 15 minutes.


7. Use a knife to cut out the pieces you need for your chocolate sculptures. Glue the pieces together in whatever fashion you want using melted semi-sweet chocolate to hold them together.


8. Leave pieces that you're not working with in the refrigerator so they do not melt. Also, try not to handle the chocolate too much. The heat from your hands could melt the edges or leave fingerprints that are not part of your design.


9. Hone your art through practice. You do not need to be a professional pastry chef to become good at chocolate sculpture but it does help to make sculptures often to practice.

Tags: from chocolate, make sculptures, semi-sweet chocolate, chocolate molds, chocolate sculptures

Monday, April 18, 2011

Cook Meatloaf On A Gas Barbeque

Instead of baking meatloaf in your oven, cook a meatloaf on a gas barbecue to add additional flavor to your meal. Meatloaf cooked on the barbecue cooks in almost the same amount of time as when baked in an oven. The grill gives the meatloaf a crispier texture, and added wood chips or charcoal briquettes add flavor to the meat. Defrost your ground beef if it is frozen, and cook a meatloaf on your gas barbecue for dinner tonight.


Instructions


1. Preheat the gas grill. Leave the middle burner off to cook the meatloaf over indirect heat. Allow the gas barbecue to heat to a temperature of 350 degrees F.


2. Place 2 lbs. of ground beef in a large mixing bowl. Create a well in the center of the meat.


3. Dice up a medium onion and green pepper. Place these into the well you created in the ground beef.


4. Add the remaining ingredients (Worcestershire sauce, black pepper and salt) to the well.


5. Wash your hands thoroughly before handling the meat loaf. Use your hands to mix all the ingredients into the ground beef.


6. Form the mixture into a loaf 6 to 8 inches long. You can place the meat into aluminum loaf pans, but ensure that you poke several smoke holes in the bottom of these pans to release the liquid buildup.


7. Tear off two large sheets of aluminum foil. Overlap the foil by 2 to 3 inches. Place the meatloaf in the center of the foil. Fold the foil over the meatloaf to create a package. Seal the foil package tightly.


8. Place the meatloaf package in the center of the gas barbecue. This will be on the burner that you turned off earlier.


9. Close the lid to the gas barbecue. Cook the meatloaf for 1 hour. Carefully turn the meatloaf every 10 to 15 minutes to ensure that the it cooks evenly.


10. Open up the foil package during the last 10 minutes. Allow the meatloaf to cook uncovered. You can add any additional seasonings at this time such as salsa or barbecue sauce.


11. Remove the meatloaf from the grill once it has an internal temperature of 155 degrees F. Allow the meatloaf to cool before cutting it into servings.

Tags: ground beef, Allow meatloaf, cook meatloaf, ensure that, foil package

Uses For Extra Deviled Egg Filling

Deviled egg filling is more versatile than you may think.


No summer picnic or family barbecue would be complete without deviled eggs. The tangy, two-bite appetizers are ideal for large crowds because they are quick to prepare and can easily be made in large quantities. Depending on how you fill your deviled eggs, you may find you have leftover filling.


Egg Sandwich


The easiest way to use leftover deviled egg filling is to make a tray of sandwiches. The recipe for deviled egg filling is nearly identical to the recipe for egg salad. You may want to add more mayonnaise to make the filling smoother. You may also want to add other seasonings and chopped vegetables, such as cayenne pepper or chopped celery. Toast enough bread slices to make the number of sandwiches you want. Top a toasted slice with lettuce, a piece of fresh tomato, some deviled egg filling and the other slice of toast. If desired, you can make finger sandwiches using bread with the crust cut off and sliced into small rectangles.


Deviled Egg Dip


You can make a dip out of unused deviled egg filling. Place the filling into a large bowl and add anywhere from 1/2 cup to 1 cup of mayonnaise or sour cream, depending on the amount of filling you have. If you have less than 1 cup of filling, use more mayonnaise; if you have more than 1 cup of filling, use less mayonnaise. Stir this mixture thoroughly with a whisk or spoon. Add a package of ranch or French onion dip mix, if desired. For another idea, mix the deviled egg filling with prepared guacamole. Serve either recipe with chips, crackers or small vegetables.


Deviled Eggs Benedict


You can give the classic breakfast dish, eggs Benedict, an unique twist with this recipe. The normal recipe consists of a poached egg atop a slice of Canadian bacon on an English muffin covered in Hollandaise sauce (a rich, egg-based sauce). Substitute a scoop of deviled egg filling for the poached egg and you have a whole new dish: deviled eggs Benedict. Instead of attempting to make homemade Hollandaise sauce (which can be difficult), you can purchase Hollandaise sauce mix from grocery stores.








Deviled Egg Samosas


Samosas are an Indian appetizer traditionally consisting of pastry stuffed with a potato filling. They are easy to make, especially if you use ready-made ingredients. Purchase a package of frozen O'Brien or hash brown potatoes, a package of frozen peas and a package of refrigerated pie crust or won ton wrappers. Cook some of the frozen potatoes with the frozen peas and season with curry powder, ginger and cilantro. Stir your leftover deviled egg filling into the potato mixture. Fill pie crust rounds, circles or wontons with the potato-egg filling and fry them in batches. These are perfect for a large gathering, such as a movie night or a Super Bowl party.

Tags: deviled eggs, deviled filling, deviled filling, Hollandaise sauce, eggs Benedict, filling into, filling more

Friday, April 15, 2011

Make Tomato Soap

Make homemade tomato soap to soothe your skin.


Use naturally made tomato soap to soothe your skin. Oily skin especially benefits from the use of tomato-based cosmetic and bath products. With the addition of lemon essential oil for an astringent effect, this soap is ideal for everyday use. Look for most of the supplies needed in a craft store and your kitchen cupboard.


Instructions








1. Cut the melt-and-pour soap base into 1-inch chunks. Place in a glass measuring cup.


2. Put the glass measuring cup with the soap chunks in the microwave. Melt in one-minute intervals until the soap is melted. Remove from microwave. Stir with a wooden spoon.


3. Add the lemon essential oil, tomato juice and red wine vinegar. Stir in with the wooden spoon until completely incorporated.


4. Allow the soap to cool off slightly for a few minutes. Add the baking soda and stir in well with the wooden spoon.








5. Place the plastic soap mold on a flat surface. Pour the melted soap mixture into one section of the soap mold. Allow to harden completely.


6. Remove the soap from the mold. Allow to air dry for at least 24 hours to fully harden.


7. Wrap in cellophane or in decorative papers and tie with ribbon.

Tags: with wooden, with wooden spoon, wooden spoon, glass measuring, lemon essential, mold Allow, soap mold

Thursday, April 14, 2011

Get Spots Out Of Clothes

Getting spots out of your clothing can be very frustrating. If the spot has had time to set in, your challenge will become more difficult. The key to removing spots, easily, is to catch the stain before it sets. Even if a stain sets, you should be able to remove the stain using today's technology. Some homemade remedies can take out tough, ground-in stains.If these home methods don't work, take your garment to a professional.


Instructions


1. Blot the stain or drip, as soon as it occurs, with a dry towel. Do not rub hard. This may destroy the fibers in your garment and rub in the stain.


2. Work on the stain from the back of your garment and not the front of the garment. This will prevent the stain from spreading on the front of your garment. It will also protect the fibers on the front of your garment .


3. Use cold or warm water to rinse out the stain. Hot water will probably set the stain even further.


4. Do not dry the garment until the stain is removed. Drying the clothes will set the stain.


5. Read the garment's manufacturer's care label. See if you can bleach the garment. Bleaching is the most cost effective way to remove a stain.








6. Dab the stain with a spot remover, such as Shout, Zout or a Tide pen. If you are not certain of the color fastness of your garment, test the spot remover on an hidden part of the garment.


7. Rinse with cool water once the stain remover has set into the stain for a couple of hours. If the stain is still visible, try the spot remover and again and leave in over night.


8. Rinse off the garment to remove the residue from the spot removers. You are now able to wash and dry your garment.


Specific Stains and Their Removal


9. Remove butter and oil stains by rubbing in some grease solvent or strong dish detergent. Leave the solvent or detergent on the stain for a couple of hours and then rinse.


10. Remove mustard and ketchup stains by scraping off the remaining condiment. Add some detergent straight onto the spot and rub in. After a few hours, rinse. Repeat if the stain persists.


11. Remove ink spots with hairspray or straight alcohol. Spray the hairspray or alcohol directly onto the spot and launder as usual. Do not dry the garment until the spot is gone. Repeat the process until the stain is removed.


12. Remove pencil stains with laundry detergent. Dab the spot with laundry detergent. After a few hours, launder the garment and repeat the process until the spot is gone.

Tags: your garment, spot remover, After hours, couple hours, front your, front your garment

Make Tvp Into Vegetarian Chicken Strips

All kids love chicken strips, so what better way to make kids and health conscious moms happy than by creating delicious vegetarian chicken strips using TVP? TVP (Texturized Vegetable Protein) is made from soybeans and is a protein-packed, low fat and cholesterol-free meat substitute. Making vegetarian TVP chicken strips is fast and easy and this article shows you how in a few short steps.


Instructions


Make TVP Into Vegetarian Chicken Strips


1. Preheat the oven to 350°F.








2. Combine the vegetarian chicken bouillon granules, poultry seasoning, and celery seed in a medium saucepan. Stir in 1 cup of water. Add TVP granules. Heat the mixture to boil over medium heat.








3. Boil mixture for 1 minute. Remove from heat and let stand for 15 to 20 minutes.


4. Combine bread crumbs, garlic powder, pepper, and salt in a small bowl or plate. Place the bowl to the side.


5. Place the TVP mixture into a bowl with 1/8 cup of flour. Combine, slowly adding more flour by the tablespoon until consistency is firm.


6. Remove the TYP mixture from the bowl and place it on a cutting board. Using a rolling pin or your hands, flatten the TVP to 1 to 1 ½ inch thickness. Using a knife or your hands, cut or shape the TVP into chicken-strip-like pieces.


7. Dip the TVP chicken strips into the bowl containing the bread crumb mixture, thoroughly coating the pieces.


8. Place TVP chicken strips onto a greased baking sheet and bake for 20 minutes.


9. Serve TVP chicken strips with dipping sauces such as ranch, honey mustard, or barbecue.

Tags: chicken strips, into bowl, Into Vegetarian, Into Vegetarian Chicken, Make Into, Make Into Vegetarian, vegetarian chicken

Wednesday, April 13, 2011

Health Benefits Of Beets

Health Benefits of Beets


One of the best foods out there for you are beets. Most people wouldn't list them under their "favorite food" category, but these tasty vegetables can be cooked up in a number of different ways. Grab some from June to October to get the freshest in stock. Not only are beets tender and surprisingly good, they're also full of healthful nutrients. Reap the following health benefits by adding beets to your regular diet.


Colon Cancer


Beets are known to be a great food for preventing and battling colon cancer. This is because they are a high-fiber food that increases the production of special immune cells that destroy cancer cells in the colon.


Cholesterol


Beets help to keep bad cholesterol at bay. Eating beets on a regular basis can lower LDL cholesterol by as much as 30 percent.


Antiinflammatory


Beets contain a compound known as betaine that can reduce inflammation in joints, bones, the throat and blood vessels by 20 percent. This helps those suffering from things such as osteoporosis and asthma.


Antioxidants


Beets not only contain antioxidants, they also help the liver produce additional natural antioxidants. These help combat the oxidative damage caused by free radicals.


Tissue Growth








Beets are high in folate, a type of B vitamin. This helps with natural tissue growth, which is especially beneficial to children and pregnant women.

Tags: Benefits Beets, Health Benefits Beets, they also, This helps

Open A Coconut

We've all seen coconuts cracked open in a movie, but if you've ever tried to open one in real life you know it isn't that simple. There are a number of different methods to open a coconut and some of them are downright dangerous. Follow these simple steps and you'll be enjoying fresh coconut milk instead of making a trip to the emergency room.


Instructions


1. Preheat oven to 375 degrees.


2. Pound a clean, large nail into each eye of the coconut with a hammer and gouge them out to create holes for drainage.








3. Drain the coconut water into a glass or bowl if needed for your recipe.


4. Place the coconut in a pie pan or other shallow baking dish and place into the preheated oven for twenty minutes or until you hear the coconut crack or pop as it expands. It may not completely split open.


5. Remove the coconut from the oven with oven mitts on each hand.


6. Carry the coconut to your driveway, cement porch or other hard surface. Give the coconut a good whack against the surface and it should crack right open.


7. Use a knife to cut and dig out the coconut meat.

Tags:

Tuesday, April 12, 2011

Make A Room Look Oriental

Make a Room Look Oriental


In recent years, Asian decorating styles have gained in popularity. Using the elements of Oriental decor in a room can help it to seem more tranquil and centered. An Oriental room blends simplicity with elegance without sacrificing comfort. Also, Asian decor mixes very well with western decor. Different Asian styles of decorating, such as Chinese and Japanese, can also be used together. You can use these styles to create either a traditional or a contemporary room design that helps to promote peace and serenity in your home.


Instructions


1. Reduce the clutter. Oriental decorative styles are typically very minimalist. To start making your room look more Asian, pull out everything you don't need and never use. Decide which items you really want to keep, and sell the rest or give away to charity.


2. Eliminate unnecessary furniture. Consider replacing your western furniture with traditional Chinese or Japanese furniture. Try replacing chairs with cushions on the floor. If the room is a bedroom, think of replacing the bed with a futon.


3. Use color. If you'd like to decorate in a Chinese style, select red as your primary color. If you prefer a Japanese style home decor, select neutral tones such as tan, brown and grey.


4. Bring nature into your space. Decorate your Oriental room with live bamboo and bonsai plants. Use natural stones as decorations on tables, desks, dressers and counters.








5. Dress up your floors in Asian style. Consider adding a woolen Chinese rug with a floral design to your room's decor. Or if you want something Japanese, put down tatami mats. To create a strong sense of Oriental style in the room, replace wall-to-wall carpeting with hardwood or natural stone flooring.


6. Add Asian accessories. Hang bamboo screens over the windows. Add a paper shoji screen to fill an empty corner in the room or replace a door or wall with a sliding paper fusama door. Add a single vase or ceramic fishbowl decorated in traditional Chinese designs such as dragons, koi fish and cranes. To create a Japanese atmosphere, get a vase with a blue and white design.








7. Add Oriental lighting. Look for lanterns made from rice paper or lamps made from natural wood or stone. Also think of putting paper lampshades on your lamps. Ensure that your window treatments bring in as much natural light as possible.


8. Add some Asian art to your room. Consider putting an Asian landscape mural of a natural setting on a door or wall. Put a few original Oriental prints or silk hangings up on the walls. Look for traditional Asian art that contains designs such as bamboo, cherry blossoms and calligraphy.

Tags: your room, Chinese Japanese, designs such, door wall, Look Oriental

Rent A Popcorn Machine

If you want to make your party stand out from all the others, a carnival-style popcorn maker is the perfect way to make an ordinary party extraordinary. However, since most people don’t own a popcorn maker, renting one is necessary, but not a burdensome task. Following these helpful tips, you will be able to rent a popcorn machine and begin the fun.


Instructions


Rent a Popcorn Machine


1. Find a party store in your area. A variety of party rental stores have popcorn makers available for rent. Prices vary. Make sure you determine what will give you the most bang for your buck.


2. Determine what you need. Popcorn makers come in a variety of sizes, with prices increasing with the volume of popcorn that can be made. If you are having a small get together, you don’t need to spend your money for the largest machine. Decide what will be best for your gathering.








3. Look at the accessories. The prices of some popcorn makers include only the machine, while others include the cart and supplies needed to make the popcorn and boxes to keep it in. Make sure that you are getting everything you need to make the perfect popcorn.


4. Consider your time. Some rental stores deliver and set up the machine for you, while others require you to pick up and return the popcorn maker. Depending on how quickly you need the machine or how much extra time you have, this may play a role in the company you use.


5. Figure out how much space you have for the machine. With the different machine sizes available, you must determine how much room you have for the machine as well as for all of the extra accessories, before you decide which popcorn maker will be the best to rent for your party.

Tags: popcorn maker, have machine, machine while, machine while others, Make sure, Popcorn Machine

Monday, April 11, 2011

Color And Nutrients To Mashed Potatoes







Mash sweet potatoes with white potatoes for color and vitamin A.


Mashed potatoes are smooth and creamy, and potatoes are a rich source of potassium and vitamin C. Potatoes contain calcium, too, so if you add milk to mashed potatoes, you get even more calcium in your diet. You can make mashed potatoes more nutritious and colorful by adding other ingredients to them. Making mashed potatoes this way will not only produce a healthier dish, it will also make the mashed potatoes look festive and appealing to the palette.


Instructions


1. Make mashed potatoes with carrots for orange mashed potatoes. Carrots contain calcium, potassium and vitamin C, and they are high in vitamin A. Fill a pot with water, and then add a pound of cubed potatoes, along with ½ pound of peeled, sliced carrots. Boil the water, and then turn down the flame so the carrots and potatoes can simmer for about 20 minutes, or until the carrots and potatoes are soft. Drain the water and mash the two vegetables until they are creamy. Add seasoning, margarine and milk for additional flavor.


2. Sprinkle cooked green peas in your mashed potatoes for green mashed potatoes. Canned green peas contain calcium, potassium, vitamin C, vitamin A, lutein and zeaxanthin. Boil a pound of raw cubed potatoes in a pot of water for about 20 minutes. Turn off the flame, and then add a can of drained green peas to the pot so the peas warm up. Drain the peas and potatoes and mash the two together. Add seasoning, margarine and milk, if you like.


3. Dice chives and mix them into mashed potatoes for a green and white confetti appearance. Chopped parsley can be added to mashed potatoes as well. Raw chives contain vitamin A, and both of these herbs contain potassium, calcium, vitamin A, vitamin K, lutein and zeaxanthin.

Tags: mashed potatoes, mashed potatoes, contain calcium, green peas, potassium vitamin, about minutes

Make Chinese Take Out

Save money, eat healthier and have fun by making a Chinese take-out feast at home. All you need are a few Chinese-themed implements and a little creativity. Read on and learn how you can create all the ambiance of China Town in your own home.


Instructions


1. Start with Chinese take-out boxes. You can order boxes in dozens of colors and prints from Magic and Weddings (see Resources) for just a few cents each. Pack your dinner in these boxes for a real Chinese feel.


2. Set your table with Chinese bowls, trays and cutlery. Buy chopsticks, Chinese soup spoons, bowls and bamboo trays at a department store or a specialty shop like Pearl River (see Resources).


3. Stock your pantry with Asian ingredients like rice wine vinegar, sesame oil, pepper sauce and rice so you can have take-out food in less time than it takes to dial a restaurant. Buy a few basic cooking tools like a wok and a meat cleaver to make it even easier to prepare your favorite Chinese foods.


4. Whip up some top take-out recipes. Search Recipe Zaar (see Resources) for dishes like Sesame Chicken, Mongolian Beef, Mu Shu Pork and Kung Pao Chicken. Serve your take-out meal with plum wine or sake for an Asian accompaniment.








5. Finish your meal with a fortune cookie. You can make your own or buy them in bulk from an Asian market or your favorite Chinese restaurant. Have fun reading your fortunes aloud.

Tags: Chinese take-out, favorite Chinese, meal with, with Chinese, your favorite

Friday, April 8, 2011

Convert Gelatin Sheets To Powder

Gelatin sheets and powder may be used interchangeably in desserts and other dishes.


Gelatin is a useful and versatile ingredient. It is widely used in commercial kitchens for both savory and sweet dishes. At home it is mostly used in desserts, stabilizing light and airy chiffons and other whipped fillings. Gelatin comes in two primary market forms, thin sheets and granules of powder. The two work identically, and the conversion is a simple one.


Instructions


1. Convert the number of sheets called for in the recipe to an equivalent number of teaspoons. Each sheet of gelatin weighs 3 grams, roughly 1/10th of an ounce. This is the same quantity of gelatin found in one teaspoon.








2. Measure cold water into a bowl, allowing two teaspoons for every sheet of water called for in the recipe. Gelatin sheets absorb water at a predictable rate, and this is accounted for in recipes calling for the sheets. When converting to powdered gelatin, this amount must be calculated and used to dissolve the powder.


3. Sprinkle the gelatin powder evenly over the surface of the water. Allow it to rest and "bloom," or soak up water, for five minutes. The gelatin may now be used as directed in your recipe.

Tags: called recipe, Gelatin sheets

Alternatives To Ricotta Cheese

Ricotta cheese is a common ingredient in lasagna.


Ricotta cheese, or "re-cooked" cheese, is a common ingredient in many Italian or Mediterranean dishes and desserts. The cheese is made either by reheating the sweet whey leftover from other cheese preparation, such as mozzarella or pecorino, or by simply heating cow's milk and adding an acid to separate the whey proteins into curds. Ricotta is often desirable because of its mild taste and relatively low fat content. According to mangiabenepasta.com, ricotta has only a 4 to 10 percent fat content. For those times when ricotta is unavailable, there are a few simple substitutes that will usually yield similar results.


Cottage Cheese


Both cottage cheese and ricotta cheese are unripened cheeses, meaning that they do not require a maturation process like other cheeses. Cottage cheese also has a mild flavor, similar to that of ricotta. The primary difference is its texture. Whereas ricotta cheese tends to be dry and grainy, cottage cheese is more watery and usually has larger curds. However, despite their differences, cottage cheese can almost always be substituted for ricotta cheese, particularly in dishes like lasagna or manicotti. Be sure to drain the cottage cheese before use.








Silken Tofu


For a vegan option, silken tofu is an excellent ricotta cheese alternative. Silken tofu has a texture that is similar to ricotta cheese, and can usually be used in identical proportions. The Go Dairy Free website suggests adding a bit of lemon juice to the tofu before use. You can either put the tofu in a blender or dice it into small pieces.


Paneer


Paneer is an Indian cheese that uses cow's or buffalo milk as well as lemon or lime juice for a coagulant. The primary difference between paneer and ricotta is that paneer is heated to 200 degrees Fahrenheit during its production, whereas ricotta is only heated to 185 degrees. However, in terms of taste and texture, the two are virtually identical if the paneer is made of cow's milk.








Recipe


The following recipe for a vegan ricotta cheese alternative was published in "The New Vegetarian American Cookbook," by Marilyn Diamond. Gather 1 pound firm tofu, 1/3 cup olive oil, 1/2 tsp ground nutmeg, and 1/2 tsp seasoned salt or rock salt. Combine three-fourths of the tofu with the other ingredients and mash smooth, or use a food processor. Use a spoon to mash in the remaining tofu to give the right texture.

Tags: ricotta cheese, cheese alternative, cheese common, cheese common ingredient, common ingredient

Light Dinner Ideas

Many people are eating lighter for a variety of reasons. Whether they are trying to lose weight, they don't have time or it's just too hot outside for a large meal, making a dinner that won't weigh you down can be a tasty option.


Chef salad


The classic chef salad can be customized in an almost endless variety. Begin with a mixture of lettuces that you enjoy, or use all romaine or a bagged salad mix. Add a variety of chopped vegetables that you like, such as peppers, tomatoes, cucumber, onion, celery, or snap peas. Add cubed meats and cheeses, mixing up the flavors. Use smoked turkey and smoked provolone or ham and swiss or roast beef and asiago. Top with nuts or seeds or dried fruit, and serve with crusty rolls.


Chicken ala green








Stir fry two chopped chicken breasts until cooked through. Add three cups of chopped green vegetables that you like, such as peppers, celery, snap peas or pea pods, zucchini or anything else. Add soy sauce to taste and cook until vegetables are tender but still crisp. Serve with brown or white rice.


Turkey avocado stack








Using stone ground whole wheat bread, make a sandwich with smoked turkey, avocado, provolone cheese, lettuce and bacon. Put sandwich in panini press or sandwich maker, cook until the bread is browned and the cheese is melting. Serve with sliced vegetables and ranch dip.


Quiche


Begin with a prepared pie crust. Lay the crust into a 9 in. pie pan. Mix together 6 eggs and 1/2 cup of milk. Pour the mixture into the pie crust. Add your quiche flavor ingredients, such as swiss cheese and ham, or broccoli and cheddar. Bake in a 325 degree F oven for 45 minutes, or until a knife that's inserted comes out clean. Serve with a green salad and crusty rolls.

Tags: Serve with, Begin with, celery snap, celery snap peas, cook until

Thursday, April 7, 2011

Make Chilled Melon Ginger And Mint Soup

Chilled melon, ginger and mint soup is a very easy to prepare dish that makes an excellent appetizer or dessert for a large meal on a hot summer day. Combining fresh honeydew melon with ginger, jalapeño pepper, fresh mint leaves, lime juice and black peppercorns, chilled melon, ginger and mint soup is both complex and refreshing. This soup will keep in the refrigerator for three to four days and makes an excellent breakfast when served with a wholegrain toast and chopped fresh fruit.


Instructions








1. Put four individual serving bowls into the refrigerator so they can chill. Allow them to cool for at least 2 hours before using to serve the soup.


2. Combine the honeydew melon cubes, ginger, jalapeño pepper, garlic, chopped mint, lime zest and lime juice in a blender and puree until smooth. Transfer the soup to a large bowl or pitcher and chill in the refrigerator for 6 to 8 hours.


3. Toast the coriander seeds and black peppercorns in a small, dry sauté pan over low heat for 1 to 2 minutes. Allow the coriander seeds and peppercorns to cool, and then crush them with the flat side of a large knife.


4. Put the yogurt in a small bowl and add the crushed spices. Mix thoroughly and set aside until needed.


5. Divide the soup mixture among the chilled serving. Top with the spiced yogurt and reserved chopped mint. Serve cool.

Tags: black peppercorns, chopped mint, coriander seeds, ginger jalape, ginger jalape pepper, ginger mint soup, honeydew melon

Season A Ham Base

Use fresh celery to season the ham base.








Many people are learning to stretch their dollars by using leftovers to make another meal. One way to do this is to keep your ham bone and use it to make a ham base from scratch. Making and seasoning your own ham base instead of buying a pre-seasoned powder ham base will save your money if you plan your meals accordingly or make and freeze the seasoned ham base. Ham bases are used to create a stock or base for soups, rice, vegetables and sauces which can be poured on ham.


Instructions


1. Place a ham bone or two ham hocks in a pot and cover the meat completely with water. This will create a ham base. Add beans or vegetables to the ham base to make soups and other sauces.


2. Dice one small onion, two carrots and two celery stalks. Toss them into the pot with the ham and water.


3. Add 2 tbsp. minced garlic, one bay leaf and 2 tbsp. black pepper to the ham base. Avoid adding salt as the salt coming from the ham bones is sufficient.


4. Boil the seasoned ham base for about a half hour or until the meat falls off of the bone and the vegetables are soft.








5. Remove the ham and bone from the pot. Put a strainer over top of another pot and pour the seasoned ham base into the strainer to remove the vegetables. In the pot will be a plain seasoned ham base.

Tags: seasoned base, with water

Wednesday, April 6, 2011

Remove Burned Food From Glass Cookware







Glass cookware is some of the most versatile stuff on the market. It's hard to damage the finish, and it's pretty easy to clean. If you find yourself with burned food on your glass, there are a few things you can do to clean it off quickly and easily.








Instructions


1. Add a little water. It's one of the simplest things that you can add to the to a glass dish to get that burned-on food free fast. You can either fill the dish with water and let it sit overnight or add a little salt or baking soda to the mix for those really stubborn stains.


2. Turn on some heat. If plain water doesn't work, put the pot on the stove and let it simmer for a bit. The hotter the water, the more easily the food should come off.


3. Use some fizzy antacid tablets; they work in a dirty pot much like they would in your mouth. Fill the dish with water and drop about a half dozen antacid tablets and let them dissolve. The bubbles loosen the food and make it easier to clean off.


4. Lay a new or used dryer sheet in the bottom of the dish and cover it up with water. Let it sit for a few hours, and the burned-on food should slide right out with the water.


5. Put in a little elbow grease. If none of the above seem to do the trick, you may have to get a little steel wool and work out your aggression on that stubborn food spot.

Tags: with water, antacid tablets, burned-on food, dish with, dish with water, food should

Make Chili Beans And Rice







Make chili beans and rice for a delicious main dish.


When only down-home cooking will hit the spot, get out the beans and rice, and season them into a delicious one pot meal. Use whatever canned beans you prefer for a quick method that will reduce the preparation time to less than one hour. Add the seasonings of your choice to make chili beans and rice that your family will request often. Double the recipe and you will have leftovers for another simple meal. This recipe serves four.


Instructions


1. Heat oil in a large frying pan on medium-high heat.


2. Add the onions and garlic to the hot oil. Stir and cook until they are soft and translucent.


3. Add the ground meat and stir often to break the meat up.


4. Add the parsley and cumin to the ground meat while it cooks. After the meat has cooked through, add the tomatoes and green chilies.


5. Drain the beans and add to the meat mixture. Season with salt and pepper to your desired taste.


6. Simmer the uncovered ingredients for approximately 10 minutes, stirring as it simmers to keep it from burning.


7. Spoon the cooked rice onto a serving platter. Ladle the meat mixture over the rice and serve immediately.

Tags: beans rice, ground meat, meat mixture

Tuesday, April 5, 2011

Make Chile Recipes

It's debatable what cuisine chili can be classified under, as there are now dozens of varieties ranging from the (traditional) California flair of the chili con carne to the molasses-like Texan style. Depending on what region of the United States you are in, chili can have a whole different meaning. Some are spicy, some mild, some all beef, some a combination of pork and chicken, some with beans, some without. The following recipe is a mountain-style recipe that is thick and overloaded with beans and a little lighter on the chili pepper.


Instructions


1. Soak beans the night before in a water bath for cooking preparation, or use the quick-soak method of soaking the beans in hot (boiled) water for an hour. Rinse well. Cook the beans in plenty of water over low heat for 1½ to two hours. Drain, and set aside.








2. Cook turkey, chicken or beef until well browned (poultry should be thoroughly cooked) in a skillet or sauté pan. Strain off beef fat, and set aside.


3. Mix together beans (cooked or canned), chopped onion, canned tomatoes, spices and 1 cup water in a slow cooker or in a traditional stove-top heavy-bottom soup pan. Turn cooker on, and let simmer for one to two or until you are ready to eat. For stove top, simmer one hour, and then turn heat off.


4. Stir in extra water if the chili is too thick depending on personal preference.


5. Ladle into bowls, and top with cheddar cheese, salt or sour cream. Serve with cornbread or tortillas.


6. Make adaptations. The process is the same for nearly any recipe you use. If the meat and beans are already cooked, then the cooking process that is done when they are all mixed together is merely for the melding of flavors. This recipes uses a lot of beans and yields a very thick and chunky product. For a smoother, more soup-like chili, decrease the amount of beans and add more water. This version is also very mild on spice, as the name "chili" derives from its usual punch, the cayenne and actual chili pepper count is low. If you desire a more heat, increase the chili pepper and cayenne amounts.

Tags: chili pepper, with beans

Make Chicken Tortilla Soup With Avocado

You can add avocado to chicken tortilla soup.


Chicken tortilla soup with avocado is a dish from the Southwest that, typical to Southwestern cuisine, uses Mexican ingredients. Avocado is not always added, but it adds a fresh, creamy element to complement the soup's usually spicy broth and crisp tortilla strips. This dish can also be stewed for a few hours on low in a Crock-Pot to help develop the flavors. It's a hearty soup that can serve as a full meal instead of just a starter.


Instructions








1. Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it.


2. Pour the olive oil into a large soup pot and saute the onion for a few minutes.


3. Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes.


4. Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes.


5. Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time.








6. Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them.

Tags: tortilla strips, both sides, minutes Stir, tortilla soup

Monday, April 4, 2011

Mexican Wedding Cookies

You don't have to be in Mexico or even at a wedding to enjoy Mexican Wedding Cookies. Whether you are at a Christmas party or even at a wedding, the simple taste of the sweet treats will please most cookie lovers. The cookies, which are sweet shortbread cookies with nuts and powdered sugar, pair well with most meals as a dessert with a sweet drink or wine. Often served at large holiday gatherings or family events, the cookies can stand alone as a dessert or be offered with cakes and other sweets.


Ingredients


Most recipes for Mexican Wedding Cookies contain basic shortbread cookie ingredients such as butter, sugar, salt, vanilla extract, water and flour, in addition to almonds. They also call for confectioners' sugar for a topping or coating. Butter or spray oil also is needed for coating the baking sheet.


Extras/Alternatives


As with many traditional food dishes in the modern world, plenty of alternative recipes or takes on the Mexican Wedding Cookie exist. Some recipes might substitute pecans or other nuts for almonds, and some might bake pecans and sugar that were combined in a food processor inside of the dough mixture. Other recipes include additions like oats, chocolate chip cookies or some added color using food coloring or appropriate candies, fruits and dipping sauces. A "healthier" cookie can include a substitute of whole wheat flour for white flour, using unsalted or reduced-fat butter and going light on the sugar and baking sheet coating.


Accessories


To make the cookies, bakers need a large bowl for mixing the dough, a spoon or large spatula for mixing and at least one baking sheet on which to bake the cookies. Optional items include an electric mixer to substitute a mixing spoon, an ice cream scoop for shaping the cookies, a food processor for chopping the nuts and a cooling rack to cool the cookies.


Shape


Although most cookies tend to be flat, Mexican Wedding Cookies traditionally are one-inch round balls or oval shapes. The form gives it a crunchy outer shell and a smooth texture in the center if baked properly. Some bakers may prefer to flatten out the cookies, like most other cookies.


Time


Preparing the cookies---including gathering and mixing the ingredients and shaping the cookies---will take about 15 to 20 minutes, depending on the number of cookies being made. Some bakers chill the shaped cookies for several hours or overnight before baking them, but this is not necessary. Baking the cookies will take an additional 15 minutes at a time; those who make a large batch of cookies that won't fit in one oven at one time should allow for more time to switch out baking pans. Cookies will take about five to 10 minutes to cool but can be served at any time after they are cooled.


Storage








Mexican Wedding Cookies keep like most other cookies. At room temperature, they will stay fresh for a few days and up to a week if kept in a container or tight wrapper or bag. Storing the baked sweets in a freezer, especially an air-tight sealed bag, will allow them to keep for up to several months. Multiple layers of cookies should be stored with wax paper or paper towels. Frozen cookies will thaw out at room temperature for several hours or overnight. Batches of mixed cookie dough also can be frozen for several weeks to make cookies in the future as long as it is stored in a freezer bag or an air-tight wrapping to avoid freezer burn; depending on the size of the dough, it should thaw out after several hours or overnight in the refrigerator to be shaped into cookies for baking.

Tags: Mexican Wedding, Mexican Wedding Cookies, Wedding Cookies, baking sheet, hours overnight, several hours, several hours overnight