Prepare An Almond

Grown mostly in California, sweet almonds are a tasty treat raw, cooked or as an ingredient in a variety of recipes. Eat sweet almonds for your health or merely for the taste. Purchase almonds in bulk from online or local nut retailers or pick up a small package of almonds at your local grocer.

Instructions

1. Crack the almond's shell and pop a sweet almond into your mouth. Almonds are delicious eaten raw as a snack. Sliced almonds are a perfect addition to salads or cocktail mixes. For a true delicacy, try green almonds available in limited supplies each Spring. Green almonds are still in their green fuzzy covering that falls off as almonds mature.

2. Blanch an almond. Place the almond in boiling water and pull its outer brown skin off the nut. Slice blanched almonds for use in recipes or eat blanched almonds whole.

3. Roast almonds for a perfect crunchy snack. Bake almonds in a 350 degree oven for 12 to 15 minutes. Try numerous seasoning recipes for roasted almonds or just add salt to your baked almonds. Store roasted almonds in airtight containers.

4. Toast almonds in a dry skillet for 2 to 5 minutes. Cook until blanched almonds turn golden brown or until the skins of the almonds begin to crack.

5. Dice, sliver or slice blanched almonds for decorative purposes. Use almonds to decorate desserts and other recipes.

Tags: blanched almonds, almonds perfect, almonds your, roasted almonds, sweet almonds

Make A Perfect Espresso Shot

For all the coffee addicts out there, you know the difference between a good espresso shot and a lousy one. Here is a sure fire way to ensure that you always make a perfect espresso shot from the comforts of your own kitchen.

Instructions

1. If you have coffee beans, then you need to grind them up in a grinder. If you bought coffee that has already been ground, then you’re fine.

2. Since the coffee granules are very sensitive and the tamp can be affected by temperature and atmospheric changes, it can make getting the perfect shot a bit difficult if you don’t have the perfect conditions. But with most home espresso machines, they’ve taken most of the guess work out for you and you’ll more than likely always get a nice espresso.

3. Once the coffee has been grounded, pack the brass filter with coffee grounds and affix it back into the machine.

4. Be sure to fill the machine with water to boil for the needed pressure.

5. Set your timer to record the shot. A perfect espresso shot falls within the range of 18 to 23 seconds. Anything under or over that time frame will not taste good.

6. Turn the machine on and have it make you an espresso shot.

7. Notice that a perfect shot not only will fall within the designated time range above, but will also have a perfect division of three layers. The bottom layer will be the darkest, the middle a lighter beige color, and the top layer will be the creme.

8. If the machine produces the perfect espresso shot for you, within 18 to 23 seconds and delivers the 3-layer shot, it will automatically stop brewing.

9. If all these conditions are met, then voila, you just made the perfect espresso shot. Now enjoy it!

Tags: espresso shot, perfect espresso, perfect espresso shot, have perfect, layer will, perfect shot

Keep Fruit Fresh Longer

Keep Fruit Fresh Longer

Few foods taste better--or are better for you--than a perfectly ripe, succulent piece of fruit. Whether it's a juicy peach, a crisp apple or a tender raspberry, fresh fruit is one health food that's easy to fall for. It's a good idea to keep your kitchen stocked with fresh fruit to make you more likely to eat it--as long as you follow a few tips to keep it from rotting before you have a chance to enjoy.

Instructions

1. Shop at a farmers' market or grocery store for the freshest fruit you can find. There should be no bruises, soft spots or mold on the fruit when you buy it.

2. Decide the best place to store your fruit. In general, raspberries, blueberries, strawberries, cherries and other berries should be kept in the bottom drawer of your refrigerator. Larger fruits such as bananas, pears, peaches and oranges should be kept at room temperature, away from direct sunlight or heat.

3. Give fruit plenty of space to breathe. Storing fruit in an enclosed space such as a bag traps the gases that are released as it ripens, causing it to ripen faster.

4. Monitor the fruit to make sure none of it is rotting. If one piece begins to rot, remove it, since it will make the other fruit spoil more quickly.

5. Move pears, peaches and other large fruit to the refrigerator as a last resort. This will buy you an extra day or two of freshness, but the coolness does rob some of its flavor.

Tags: fresh fruit, Fresh Longer, Fruit Fresh, Fruit Fresh Longer, fruit make, Keep Fruit, Keep Fruit Fresh

Microwave Meatloaf In A Pie Plate

Meatloaf is also good as sandwich meat.

One of people's favorite comfort foods is meatloaf, a mixture of ground meat, eggs, bread crumbs or oatmeal, chopped onions and tomato sauce or ketchup. Typically baked in an oven, the meatloaf can be quickly cooked in a microwave much faster than in the oven. The microwave does not heat the kitchen as an oven might, which makes microwaving an option with the weather is hot. The meatloaf browns just as it does in a regular oven after it's cooked in the microwave. Add this to my Recipe Box.

Instructions

1. Beat the egg in the bowl with a fork before adding the rest of the ingredients.

2. Add the remaining ingredients and mix them thoroughly.

3. Place the meatloaf mixture in the glass pie plate and shape into a loaf. Some recipes suggest that you pour ketchup on top of the meatloaf to add flavor. If yours does, place the ketchup over the meat. Cover the pie plate with waxed paper or parchment. Do not use plastic wrap, since it may melt and the chemicals in the plastic wrap can leach into the meatloaf.

4. Put in the microwave for 15 to 17 minutes and check the temperature of the meatloaf by placing an instant read thermometer into the center of the meatloaf. It should read 160 degrees or higher. Microwave cooking power varies from oven to oven, so your microwave may cook faster or slower. Let the meatloaf rest until you are ready to serve. As the loaf cools, the juices settle back into the meat, creating a more tender and juicy meatloaf.

Tags: cooked microwave, meatloaf mixture, plastic wrap

What Is Haggis Made Of

Haggis is a popular Scottish meat dish that is traditionally served with mashed potatoes and mashed turnips. Though there is some speculation that haggis originated in England, the dish became popular and most associated with Scotland. It is traditionally served on Burns' Day, January 25th, after Scotland's most famous poet, Robert Burns, who wrote the poem, "Address to a Haggis."

Haggis is distinct in that is it made from lamb's offal and suet. Lamb's offal is the lung, heart, and liver of a young sheep. Suet is the white, hard fat from the kidneys and loins of livestock, like cattle and sheep.

Other customary ingredients are oats, onions, herbs and spices. These ingredients are then stuffed into a sheep's stomach and boiled. Though sheep's meat is most popular, other meats can be used to make haggis, such as pork, venison, and beef. Sheep became the dominant livestock in 18th century Scotland, so that is what was most used.

Vegetarian haggis is also available, though the only ingredients in common with the meat version are the oats and onions. Beans, mushrooms, pecans, and other vegetarian ingredients are used in lieu of meat.

Making Haggis

Making haggis is easy but time consuming. There are several recipes available, and each differ from one another in minor ways. The general process is the same, however.

If you choose to use a sheep's stomach---also referred to as a "bag"---for the casing, you'll need to soak it overnight in cold water. Some recipes call for salted water and some call for unsalted. If you don't want to use a sheep's stomach, other casings are available such as cow intestine or casings made from collagen.

The lamb's offal---also called the "pluck"---should be thoroughly rinsed, then boiled for about two hours. You can use other meat if you'd like, especially if you cannot get lungs or a heart. Liver, however, should be fairly accessible so this should be included in your recipe. While the meat is boiling, toast the oats and mince the onions and suet.

After the meats are done boiling, you can either let them sit overnight covered in the liquid in which they boiled, or remove and mince them after they cool. Some recipes call for grating the liver. The meat mixture should not be smooth, but somewhat coarse. Add the onions, suet, and some of the liquid so that the mixture binds.

After mixing thoroughly, remove the casing from the water and stuff it with the mixture until it's about 2/3 of the way full. Tie off the casing and prick it with a fork in several places, which will prevent the haggis from bursting during cooking. Place it in new, boiling water for about three hours.

Tags: made from, oats onions, onions suet, recipes call, sheep stomach, Some recipes, Some recipes call

Brew A Pot Of Coffee

Brew a Pot of Coffee

Drip, or filtered, coffee can be made in electric drip coffeepots or simply by placing a filter holder over a pot or cup.

Instructions

Using an Electric Drip Coffeepot

1. Fill the coffeemaker's carafe with fresh, cold water.

2. Place a filter in the coffeemaker's filter basket.

3. Add 2 tbsp. coffee for every 6 oz. of water. (Sometimes the cups marked out on the carafe are more than 6 oz., so check your coffeemaker's instructions to see.)

4. Pour the water into the coffeemaker's reservoir and place the carafe on its base.

5. Turn the coffeemaker on.

Using a Filter Holder (Manual Method)

6. Boil water, then let it rest for a few minutes to achieve the optimum temperature (195 to 205 degrees F).

7. Place a filter holder over a coffeepot or cup.

8. Place a filter in the holder.

9. Add 2 level tbsp. ground coffee per 6 oz. of water, or 2 oz. coffee per quart of water.

10. Pour a small amount of water - about 3 tbsp. - over the grounds to wet them.

11. Wait a few seconds for the grounds to expand.

12. Pour the rest of the water over the grounds. Let the water drip through the grounds, but be sure to remove the grounds before the last of the water has drained into the pot or cup. Coffee grounds can overextract and get a bitter taste.

Tags: filter holder, Place filter, Brew Coffee, filter holder over, holder over, over grounds

Easy Homemade Pasta

Fresh pasta has superior taste and texture and is not as difficult to make as you might think. The easiest noodles to make at home are flat types like lasagna, fettuccine, spaghetti and tagliatelle. A pasta machine makes rolling and slicing the dough a breeze, but a rolling pin and pizza cutter will work just fine if you don't have special equipment.

Mixing the Dough

Pasta dough is a simple mix of eggs and flour. You'll want to use about two medium eggs for every cup of flour, and each egg will yield about a serving of pasta. Decide how large you want your batch to be, and measure the flour into a large mixing bowl. Make a well in the center of the flour and crack the eggs into the well. Beat the eggs with a fork and begin mixing in the flour. Using the same fork or your hands, mix the eggs and flour together until all the flour is incorporated and the dough forms a ball. Knead the dough until it's elastic and smooth, adding flour if it's too sticky. Cover the ball of dough and let it rest for about 30 minutes.

Rolling and Cutting the Dough

If you're making a big batch of pasta, separate the dough into smaller pieces for easier rolling. Use a rolling pin to flatten the dough on a lightly floured surface until it is very thin; noodles will expand during cooking, so dough should be rolled out as thinly as possible. If you're using a pasta machine, pass the dough through the rollers until it is smooth and flat. Let the dough sit for about 10 minutes to dry whether hand-rolled or machine-rolled; this step will make it easier to cut and shape your noodles. For handmade pasta, use a pizza cutter to cut the dough into your desired shape, again keeping in mind that the pasta will expand when boiled. To cut your pasta with a machine, select the size you want your noodles to be and guide the dough through the machine.

Cooking and Storing Fresh Pasta

Fresh pasta is ready to cook immediately; simply add salt to boiling water and submerge the pasta. Your pasta will cook in two to four minutes, so watch your noodles carefully once you put them in the water. Drain and rinse the noodles once they reach your desired texture, and serve warm with your favorite sauce. If you want to store the pasta for later use, let it dry for at least an hour before storing it in an airtight bag. Pasta should be sprinkled with extra flour to prevent it from sticking during storage, and it will keep for up to three days in the refrigerator or three months in the freezer.

Tags: your noodles, about minutes, dough into, dough through, eggs flour

Make Dried Pumpkin Seeds

When carving your pumpkin for Halloween or making a Thanksgiving pumpkin pie from scratch, use the pumpkin seeds to make a healthy snack for your family. Dried pumpkin seeds are a great way to feed your loved ones some necessary nutrients like omega 3 fatty acids and potassium in a snack food with fewer than 200 calories and lots of fiber.

Instructions

1. Carve out the stem of the pumpkin with a knife and remove the top.

2. Scoop out the seeds with a spoon and place them in a colander. Use the pumpkin for whatever purpose it has.

3. Wash the seeds using fresh water and remove any excess pumpkin pulp from the seeds.

4. Pat them dry with a paper towel.

5. Place the pumpkin seeds in a single layer on a cookie sheet or tray and dry in a number of ways.

6. Put the cookie sheet with the seeds on the roof in the direct sunlight until dry (takes several hours).

7. Dry the pumpkin seeds in the oven, set on Warm, for about 4 hours. Check the seeds after 3 hours and remove them from the oven earlier if needed.

8. Use a food dehydrator instead of a cookie sheet and oven. Place the pumpkin seeds in a single layer in the dehydrator and dry them for 2 hours at 115 minutes.

9. After drying the seeds thoroughly, toss them with oil (canola or olive) lightly and add spices such as salt, garlic, cayenne, Italian seasoning or other desired flavors. Roast the pumpkin seeds in the oven on a cookie sheet at 250 degrees for 15 minutes.

10. Store the dried, roasted pumpkin seeds in an airtight container.

Tags: pumpkin seeds, cookie sheet, Place pumpkin, Place pumpkin seeds, pumpkin seeds oven, pumpkin seeds single, seeds oven

Best French Dessert Wines

French dessert wine

Few argue that France produces some of the world's best wines. While the climate is perfect, the secret ingredient is the rot on the vine, known as "noble rot" which infects the vine with a mold called "botrytis cinerea." This mold pierces the skin of the grape and is then quickly killed by sunlight and rising temperatures. While sounding very unappealing, according to the BasicWineKnowledg.com, this natural process produces the sweetest and often most expensive dessert wines in the world.

Chateau d'Yquem

According to "Basic Wine Knowledge", the Sauternes district in the Bordeaux region of France produces the best dessert wine in the world. Chateau d'Yquem, a Sauvignon Blanc, is the Sauternes best known, most expensive sweet wine, retailing for approximately $300 for a 375ml bottle, as of March 2010. Described by author Tom Levenson in an article titled "Because it is There" "as simply the best wine of its type we had ever tasted... my first taste of Yquem was one of the few times in my life when the experience exceeded the expectation."

Known to be perfectly sweet and flowery, with a rich, honey flavor and subtle mustiness, Chateau Yquemis also is known for its floral aroma. Perhaps not a wine you would serve at an ordinary event, wine connoisseurs agree, for a special occasion it's worth the extravagance.

Quarts de Chaume

Quarts de Chaume, a sweet, gold to amber colored dessert wine is produced in the village of Chaume, in the Loire Valley of France. Quarts de Chaume is actually quite versatile, and pairs with many food items. It is fairly reasonable for a good French wine at an average of $50 per 375ml bottle, as of March 2010. The leading producers of this wine are Domaine des Baumard, Pierre-Bise and Chateau Bellerive.

At the 2005 Loiree Tasting Extravaganza, various Quarts de Chaume were judged as organic, woody and exotic with citrus fruits, rich and creamy, with a long, lingering finish.

Selection des Grains Nobles

French for "selection of noble harvest", Selection des Grains Nobles is produced in Alsace, in the northwest region of France along the Rhine. This sweet dessert wine is known for its rich, fully bodied flavors. The four "Nobles" variety include Gewürztraminer, Pinot Gris, Riesling and Muscat.

Stephen Tanzer, editor and publisher of the "International Wine Cellar" describes The Albert Mann Gewurztraminer Furstentum SGN 2000 as "rich and fat, with a lovely touch of sweetness...bright flavors of mandarin oranges and minerals carry through." The average price of a 375ml bottle, as of March 2010, is $50.

Tags: dessert wine, Quarts Chaume, 375ml bottle, 375ml bottle March, bottle March

Make No Boil Lasagna

Everyone loves lasagna and you can save time making this favorite dish with some of the excellent no boil lasagna noodles on the market. Although these are a huge improvement, they tend to soak up a lot of sauce in order to soften, and require lengthy cooking. These steps will show you make a delicious no-boil lasagna that softens and cooks quickly.

Instructions

1. Fill lasagna pan with warm water. Add no-boil lasagna noodles and let them soak for five minutes. Preheat oven to 400 F.

2. Drain noodles on a dish towel while you wipe out the pan.

3. Put one cup of sauce in bottom of pan.

4. Place four noodles on top of the sauce in bottom of pan; add layer of sauce, vegetables or cheese.

5. Repeat according to recipe, ending with layer of noodles and topping with grated cheese.

6. Cover tightly with foil and bake for 20 minutes or until a sharp knife slips easily through all layers of noodles.

7. Remove foil, change setting to "broil" and broil until cheese on top starts to brown.

8. Remove from oven, let set for 10 minutes, cut in squares and serve.

Tags: lasagna noodles, no-boil lasagna, sauce bottom

Alternatives For Beef Broth

Cooks have plenty of options when looking for a substitute for beef broth.

Beef broth is paramount to many recipes, from stews and soups to braised meats. If you find yourself without any beef broth on hand, or if you are looking for a vegetarian alternative, there are many options that can be easily substituted without drastically changing the flavor of the recipe.

Mushroom Broth

The best vegetarian alternative to beef broth, mushroom broth will add the same savory, deep flavor of beef, while adding its own unique earthiness. Mushroom broth can be found in grocery stores or you can make your own. Dried or fresh mushrooms of any type can be used, or a combination of both for a more complex flavor. Simmer with water, wine, and herbs for one hour, strain, and use.

Veal Broth

For a flavor similar to beef but more delicate, veal broth can be substituted in any recipe. It is less aggressive in taste than beef broth, so other ingredients may have to be adjusted to compensate for the more nuanced broth flavor. Veal broth can be difficult to find, but can be made at home with veal bones from your local butcher.

Chicken Broth

Chicken broth is easy to find and therefore is often substituted for other types of broth in cooking, including beef broth. It also has a fairly mild, neutral flavor that goes well with many dishes and is less assertive than beef broth. While chicken broth can be found just about anywhere, it is easy to make at home: simply simmer chicken meat and bones with aromatics and vegetables, then strain.

Vegetable Broth

The most mild and neutral alternative to beef broth, vegetable broth can be used in any recipe, though it adds significantly less assertive flavors than beef or chicken broth. If making the broth at home, this can be compensated for somewhat by browning or roasting the vegetables before simmering them, and adding a small amount of tomato paste. This will add a deeper, more pronounced flavor to the broth.

Bouillon Cubes

If you have no liquid broth on hand, bouillon cubes, which are cubes of dehydrated vegetable and meat flavors, are always an option. Having some on hand is a good idea, since they take up almost no room in the pantry, and can be used in a pinch by simply adding to water. Bouillon cubes come in all the same flavors as broths and stocks and can be used as alternatives in all recipes.

Tags: beef broth, than beef, alternative beef, alternative beef broth, beef broth

Make Dough Balls For Fishing

Try homemade dough balls to attract catfish.

Many fishermen check out websites and videos for ideas about catch a whopper. Several sites mention using dough balls to catch catfish, carp and other fish. Unfortunately, some of them fall apart when you hook the fish -- if not then, they've already flown apart when you cast the line. This recipe may hold together and lure the fish.

Instructions

1. Prepare the canned biscuits as indicated on the package. Allow them to sit uncovered overnight.

2. Tear the biscuits into small chunks. You can prepare all of them, or separate half into another bag to use later. Place the ones you want to prepare into a plastic bag.

3. Drizzle the honey into the bag and seal it. Use your hands to toss the biscuit chunks around so the honey gets to all of them. Don't squeeze or knead the chunks, because they will crumble and you won't end up with dough balls.

4. Add water and seal the bag halfway. Place the bag in the microwave for 30 seconds on high power. This will warm the bread and allow it to absorb the water and honey. Remove the bag from the microwave and open the bag completely. This releases the steam and excess moisture that would make your dough balls slimy and too thin.

5. After the dough balls have cooled, seal the bag and place it in a cooler or tackle box to take on your fishing trip.

Tags: dough balls, apart when, dough balls

Use Curry Powder In Cooking

Curry powder is a blend of spices, herbs and seeds. It is a key ingredient in many Indian, South Asian and Caribbean dishes. You can also use curry powder in cooking and add a unique flavor to many of your favorite dishes with these simple tips.

Instructions

1. Make your own curry powder blend to add flavor and heat to any recipe. Most curry powder blends contain cumin, coriander, ginger, red/black pepper, dill seed, cardamom, cinnamon, turmeric and cloves. Some blends can have up to 30 different spices or herbs. Create your own special blend by combining any of the above ground spices and use as a rub for poultry, meat or fish before cooking.

2. Use curry powder in a marinade sauce for meats or seafood. In a bowl,combine these ingredients: salt, curry powder, finely diced tomatoes, onions, minced garlic, pepper and barbecue sauce. Place the meat or seafood in the marinade and refrigerate for at least an hour before cooking or grilling.

3. Create an easy stir-fry curry dish with leftover cooked chicken in a few minutes with this recipe. In a bowl, combine chicken broth, cornstarch, curry powder, soy sauce and pepper, stir and set it aside. Heat some oil in a wok and add diced onions and minced garlic and fry lightly, then add broccoli and diced carrots and continue to stir fry for a few minutes. Remove the vegetables from the wok when cooked thoroughly then add oil, cooked chicken and the liquid curry powder / broth mixture; let this thicken, add the vegetables again and serve with rice.

4. Concoct a zesty chicken salad by using curry powder. In a bowl, dice some cooked chicken and add chopped celery, onions, apples and toasted pecans. Then add raisins, pepper, curry powder and mayonnaise, mix well and serve.

5. Add curry powder to vegetables, soups, stews, meatloaf or burgers for a unique combination of heat and intense flavor.

Tags: curry powder, cooked chicken, before cooking, bowl combine, curry powder, minced garlic, onions minced

Make Vegan Chicken Soup

This chicken-friendly recipe is lower in cholesterol than traditional chicken soup.

Whether fact or fiction, truth or urban legend, the idea that chicken soup can cure the common cold is widespread. This poultry pastiche has been enjoyed by countless "victims" of the sneezes and sniffles. Up until now, those following a vegan lifestyle have had to eschew chicken soup. But they need not abstain any longer. Chick'n soup is easy to make and is quite possibly a vegan cure for the common cold.

Instructions

1. Place the pot on the stove and turn the heat to medium-high. Add the olive oil and allow to heat.

2. Slice the onion into strips.

3. Add the onion strips and minced garlic to the pot and cook until the onions are softened and the garlic is lightly browned.

4. Add the water to the pot.

5. Add the bouillon cubes and turn the heat to medium-low. Stir until the bouillon cubes have completely dissolved.

6. Slice the carrots and celery and add them to the pot.

7. Add the spices, frozen peas and beans and chicken strips to the pot. Allow the soup to simmer for about one hour.

8. Add the pasta for the last 10 minutes of cooking.

Tags: bouillon cubes, chicken soup, common cold, cure common, cure common cold

Store Hot Peppers

Hot peppers are easy to grow in a home garden and can be stored in a variety of ways. Store peppers for a short amount of time in your refrigerator, but for longer storage consider drying them. Leave the peppers to dry in direct sunlight or use a dehydrator for quicker results. Drying the peppers concentrates the flavor, and your dried hot peppers will taste spicier.

Instructions

1. Wash the hot peppers with cool water and put them in a plastic container that seals. Keep the peppers stored in your refrigerator vegetable crisper for three to five days.

2. For longer storage, wash the peppers in cool running water and place them in canning jars. Fill the jars with vinegar or an alcohol, such as brandy, sherry or rum, until the peppers are fully covered. Store the peppers in the refrigerator for up to three to four months.

3. For the longest storage, dry your fresh peppers. Use a dehydrator or place the peppers in a bowl near direct sunlight. When drying in a bowl indoors, it can take up to two weeks for the peppers to fully dry.

4. Store dried peppers in sealable plastic bags or containers. Keep containers stored at room temperature and avoid storing them near direct sunlight. Rehydrate the peppers by soaking them in a bowl of cool water.

Tags: direct sunlight, cool water, dried peppers, longer storage, near direct

Clean Prepare & Cook Oysters

Oysters are usually served in the shell.

Live oysters provide the optimum freshness, flavor and texture when compared to frozen varieties. They must be cooked properly to avoid food-borne illness. Oysters contain the vibrio bacteria, which results in nausea, fevers and diarrhea. Preparing and cooking the oyster meat thoroughly kills the bacteria and renders the oyster safe to eat. Oysters only take a short time to prepare and cook and cooking often improves the flavor of this shellfish.

Instructions

1. Inspect the oysters prior to cooking. Dispose of any that have open shells.

2. Rinse any dirt from the shells of the remaining oysters in cold, running water. Scrub the shells with a stiff vegetable brush to remove all the dirt.

3. Fill a pot with 2 inches of water. Bring the water to a boil.

4. Set the oysters inside the water in a single layer. Place a lid on the pot and simmer the oysters until they open, approximately 10 minutes. Cook for an additional four to five minutes after the shells have opened.

5. Remove the oysters from the water with a slotted spoon. Discard any oysters that did not open during the cooking process.

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Recipes

Crabs for Your Crab Lasagna

Recipe to make Crab Lasagna or with Seafood variation. This is an easy recipe to cook lasagna with crab meat. Prepare and serve crab seafood lasagna for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in making your crab meat lasagna with this recipe is to melt the butter in a medium-sized sauce pan on medium-heat. In the sauce pan, lightly saute the garlic and add flower to it - stirring it constantly with a wire whisk.

2. Step 2 for cooking a seafood lasagna with crab meat is to watch for the mix to start to bubble, and turn the heat to low. Slowly add the milk and chicken broth.

3. Step 3 for making crab lasagna is to return the mixture to a boil until it thickens up, usually a minute or two, stirring constantly. Remove from heat and set aside.

4. In a separate bowl mix the cottage cheese, egg, parsley, and lemon pepper.

5. Then, the next step in making your crab lasagna is to spread enough of the white sauce in to a 9" x 13" casserole dish to coat the bottom of the dish.

6. Layer with 3 uncooked lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the crab meat, 1/3 of the mozzarella and parmesan cheeses.

7. Repeat the layering 2 more times, making sure cheese is the final layer.

8. Bake the crab lasagna uncovered at 350% for 50 - 60 minutes. Let stand at least 10 minutes before serving. This recipe can be prepared ahead and refrigerated uncooked for up to 12 hours. Let site at room temperature for 20 minutes before baking.

Tags: crab meat, lasagna with, cottage cheese, crab lasagna, easy recipes

Indigenous Ingredients Used For South African Cooking Dishes

Maize is an important part of South African cuisine.

Modern South Africa has been heavily shaped by the influx of different cultures and people who have not only integrated themselves into the indigenous landscape, but also brought their own particular cultural influences. An easy way to see this is by looking at the way traditional South African dishes carry not only the influences of the indigenous population as well as different European cultures, but also how those cultures have been shaped by the local indigenous ingredients.

Meats

Meats of all kind are very popular in South Africa, comprising the main part of almost every dish. Traditionally the meats would be from local herd and game animals such as crocodile, boar, goats and, more recently, cattle. Local insects were also gathered and used, notably the mopane worm, which is a type of caterpillar that is still used today. Offal, also known as trite, is popular in South Africa and is often used in many dishes. Offal is generally the parts of an animal left over after butchering and can be items such as livers, kidneys, tongues, tails, brains or even the entire head.

Maize and Millet

Maize (also known as corn) is another large part of traditional South African cooking. Maize is roasted and eaten off the cob or it is dried and has the kernels stripped off. The dried kernels can be used whole in certain dishes or ground into a meal in order to create a wide variety of foods such as porridge or dumplings. Millet and sorghum are two other wheat type plants native to the region and are used alongside maize to create many dishes, including several types of local beers.

Seafood

Seafood can be found in many traditional South African dishes. While historically ancient South African tribes did not subside on seafood, there was one group who did almost exclusively. The Strandlopers, which means beach walkers, had a diet of mussels, abalone, crayfish and seals. Modern South African dishes can use plenty of local indigenous seafood such as the kingklip and snoek fish which are both native to the region.

Other Indigenous Ingredients

Before the colonization of South Africa, hunter-gathers foraged for all manner of ingenious food items such as squash and coconut as well as nuts and berries. Another ingredient used in many dishes that is native to the entire African continent is the black-eyed bean. Settlers have brought many different fruits and vegetables to South Africa over the years that have found their way into South African crops and cooking. These food items, such as the sweet potato, are very popular in the region even though they are not an indigenous ingredient.

Tags: South African, South Africa, African dishes, items such, many dishes

Cut A Cabbage Head For Coleslaw

Unlike a garden salad, coleslaw keeps well in the fridge for a few days.

Coleslaw is a mixture of shredded cabbage, mayonnaise and seasonings, and often shredded carrots as well. Some cooks add vinegar to the dressing to prevent the cabbage from turning color and to add a zesty flavor. The ideal coleslaw has very thinly sliced cabbage pieces. Slicing a cabbage properly can be tricky, as the surface of the vegetable is smooth and can be slippery. Make sure you use a sharp, stainless-steel knife, as the chemicals that naturally occur in the cabbage will react with other metals, causing the cabbage to turn black.

Instructions

1. Remove any damaged, discolored or wilted outer leaves from the cabbage.

2. Place a damp towel under your cutting board to ensure it doesn't slip around.

3. Cut the head of cabbage in half, slicing the knife right through the stem.

4. Cut each half in half again so you have four equal quarters. Take each quarter, place the flat side down on your cutting board, and cut out the core. Discard the core as it is tough.

5. Place the flat side of each quarter on the board in turn and make long, thin slices. Bend the fingers of your cabbage-holding hand at a 90-degree angle with the cabbage to prevent cutting yourself.

Tags: cutting board, each quarter, flat side, your cutting, your cutting board

Make Deodorant Using Calamansi

Native to the Philippines, the calamansi is a small citrus fruit that possesses a fresh, zesty aroma and taste reminiscent of tangelos. Like other citrus fruits, the calamansi possesses natural cleansing and fragrance ingredients that lend to the creation of botanical, natural beauty and hygiene products. Knowing make homemade deodorant with calamansi gives you the opportunity to control perspiration and odor under your arms. It also saves you money on commercial deodorants that sometimes contain ingredients that aren't natural.

Instructions

1. Add the stearic acid and carrier oil to one of the mixing bowls. Stearic acid is a hardener that is common in many beauty and hygiene products. It can be purchased in hobby supply stores with the carrier oil.

2. Microwave the bowl for three minutes, or until the stearic acid melts, mixing with the clear oil.

3. Add the vegetable glycerin, kudzu starch and polysorbate 20 to the bowl of hot wax and oil. Immediately stir the mixture with quick motions for a continuous two to five minutes. During this time the mixture will thicken and cloud up into a frothy white foam. This is because the polysorbate 20 has allowed the oil and liquid in the mixture to bind and emulsify.

4. Stir in the calamasa essential oil. This is a concentrated oil of the citrus fruit, so do not use more than 1/2 tsp. for the size of this recipe.

5. Pour the warm, foamy mixture into an empty deodorant applicator, also obtained from a craft and hobby supply store. Leave the cap off of it and sit somewhere where it can't be disturbed for approximately three hours, or until it has fully hardened and settled into a powdery deodorant.

Tags: beauty hygiene, beauty hygiene products, citrus fruit, hobby supply, hygiene products

Greek Restaurants In Clearwater

Home to four public beaches, Clearwater, Florida, has long been a popular tourist destination. Located within 25 miles of Tampa and St. Petersburg, Clearwater is also conveniently located near several attractions such as Busch Gardens, Clearwater Aquarium, the Lowry Park Zoo, the Salvador Dali Museum and the Florida Botanical Gardens. Because of its popularity as a travel destination, Clearwater is home to a range of restaurants, including several that specialize in Greek cuisine.

Acropolis Greek Taverna

The menu at Acropolis Greek Taverna begins with an appetizer platter that includes feta and caviar spreads, hummus, eggplant dip, stuffed grape leaves and pita bread. Amongst the dinner entrees is pastitisio, which consists of ground beef and round noodles in a bechamel sauce. A house specialty is the grilled skewered spicy shrimp called Shrimp Cypress. The wine list includes 14 selections imported from Greece. Acropolis Greek Tavera is open on weekdays for lunch and Monday through Saturday for dinner. The restaurant is closed Sundays.

Acropolis Greek Taverna

13575 58th St. North

Clearwater, FL 33760

(727) 538-4273

acropolisclearwater.com

Greektown Grille

The Greektown Grille is a family-owned and -operated restaurant located in downtown Clearwater. Seventeen appetizers start the menu with selections such as vlahotiri cheese flambeed with brandy, chargrilled octopus, and loukaniko, a type of Greek sausage. The dinner menu includes pork, chicken and shrimp kebabs, marinated in olive oil, grilled and served with rice. The restaurant also features a fresh grilled whole fish of the day in a lemon and oregano sauce. The Greektown Grille is open daily for lunch and dinner.

Greektown Grille

1230 Cleveland St.

Clearwater, FL 33755

(727) 447-7800

greektown-grille.com

Louis Pappas Market Cafe

Louis Pappas Market Cafe is a small chain of casual Greek restaurants in the Tampa Bay area. The chain began in 2002 and features a location in Clearwater. The restaurant is known for its Greek salad, which originated with the owner's grandfather, Louis Pappas, who created the recipe while cooking for troops during World War I. The salad contains Greek potato salad topped with chopped lettuce, tomatoes, cucumbers, Kalamata olives, pepperocinis, radishes, scallions, spinach, bell pepper, beets, feta cheese, shrimp and anchovies. For dessert, try the rice pudding, made from a recipe handed down from the owner's Greek grandmother. The Clearwater Louis Pappas Market Cafe is open daily for lunch and dinner.

Louis Pappas Market Cafe

2560 N. McMullen Booth Rd.

Clearwater, FL 33761

(727) 797-3700

louispappas.com

Little Greek Restaurant

Little Greek Restaurant is a chain of three casual Greek restaurants in Clearwater, New Port Richey and Palm Harbor, Florida. The menu offers a selection of dinner and entree salads as well as authentic avgolemono soup, a lemon-rice chicken soupe. Lamb gyros come with a house-made tzatziki cucumber sauce. Amongst the dinner specialties is the mousaka, a combination of eggplant and ground beef baked in creamy bechamel. Little Greek Restaurant is open daily for lunch and dinner.

Little Greek Restaurant

3700 Ulmerton Rd. #107

Clearwater, FL 33762

(727) 556-0120

mylittlegreek.com

Tags: Louis Pappas, Acropolis Greek, Greek Restaurant, Greektown Grille, Little Greek

Make 20 Minute Chicken Bacon And Asparagus

20 Minute Chicken, Bacon and Asparagus

If your family likes asparagus when it's in season, this is an easy dish to prepare that will let the flavors of the vegetable stand out. The bacon adds flavor and enough oil for cooking, so olive oil or butter is not necessary for sauteeing. Serve this recipe with brown rice or angel hair pasta for a light and healthy meal.

Instructions

1. In large heavy skillet over medium high heat, saute chicken and bacon for 10 to 12 minutes, or until chicken is nicely browned.

2. Pour broth into skillet and continue cooking 3 to 5 minutes or until chicken is no longer pink in the middle. Add green onions. Season with salt and pepper, if desired. Cover and turn heat to low.

3. Place asparagus, squash and 2 tbsp. water into a microwave-safe cooking dish, cover with plastic wrap and poke a few holes to let steam escape. Cook on high about 4 or 5 minutes depending on the power of your microwave; stirring halfway through.

4. Remove vegetables from microwave and place on serving plate.

5. Arrange chicken, bacon and green onions on top of vegetables and carefully pour sauce over all.

Tags: Bacon Asparagus, chicken bacon, Chicken Bacon Asparagus, green onions, Minute Chicken

What Are Good Marinades For Lean Beef

Marinating beef gives it more flavor.

Lean beef is low in fat and suitable for a low fat diet for those who still want to enjoy red meats. Several cooking methods are available for lean beef, including the use of marinades. Marinades add flavor and tenderize the meat. Add marinades to beef several hours before cooking so the flavor can settle on the beef.

Basic Beef Marinade

A basic beef marinade is made with burgundy wine. Mix two cups of wine with 1 bay leaf, two to three tablespoons of olive oil, ½ teaspoon of coriander and 10 to 12 peppercorns. Marinate the beef overnight, and the wine and spices will add a slightly dry and tart flavor to the beef. The basic marinade is appropriate for any type of beef, including the lean cuts. The best way to cook beef with a basic marinade is on the grill.

Teriyaki Marinade

Teriyaki is a sweet sauce used in Japanese recipes. It is an appropriate marinade for lean beef to add a sugary and a little salty flavor to the beef. Either buy a pre-made teriyaki marinade or make one at home. To make the marinade, mix ½ cup of soy sauce, 1 clove of minced garlic, 2 tablespoons of brown sugar, ½ teaspoon of ground ginger, 2 tablespoons of Worcestershire sauce and 1 tablespoon of lemon juice. Soak the beef in the marinade overnight. Cut up the beef into small pieces and cook on the stove top and serve with rice, or grill the beef as you prefer.

Vinegar Marinade

For something tart and tangy, choose a vinegar marinade for lean beef. Mix 2 cups of Italian vinaigrette with 2 tablespoons of salt and ¼ cup of distilled white vinegar. Soak the beef in the marinade from several hours to overnight and then cook it on the grill. The flavor will have something zesty and tart for an interesting beef.

Southwest Semi-Spicy Marinade

For something with a little more bite and a hint of spice, make a southwest marinade. Mix ¼ cup of salsa, 2 tablespoons of fresh finely chopped cilantro, 2 tablespoons of fresh squeezed lemon juice, 1 tablespoon of oil, 1 minced clove of garlic and ¼ teaspoon of cumin. For a mild marinade, use a mild salsa; for a spicy marinade, use spicy salsa and add 1/8 teaspoon of red pepper powder. Marinate the beef overnight and braise when you are ready to cook.

Tags: beef marinade, basic marinade, beef including, beef overnight, flavor beef

Make Delicious Homemade Tartar Sauce

Create a fresh tartar sauce to accompany any fish or seafood dish.

This everyday condiment is actually a classic French sauce. Made with fresh ingredients, "sauce tartare," or tartar sauce, is a staple to accompany fish or seafood. Instead of reaching for a jar of commercially prepared tartar sauce, take a few minutes to create your own. A bottled version simply can't compete with a fresh, homemade sauce. You will also be able to modify the sauce to your taste or to accent a particular type of fish. Most of the work involves making the mayonnaise base; the secret is to add the oil sparingly and slowly at the beginning of the process to create the emulsion.

Instructions

Mayonnaise

1. Place the two egg yolks, ½ tbsp. vinegar, ½ tsp. each of salt and dry mustard and a pinch of cayenne in a blender or food processor. Mix until it forms a smooth paste.

2. Keep the machine running and slowly add the salad oil in small dribbles. Pause about 30 seconds between each addition.

3. Gradually add more oil in a thin stream once the mixture has started to thicken.

4. Continue to add the oil until the mayonnaise has formed a thick consistency. You may not need to use all of the oil. If the mayonnaise is too thick, add 1 tbsp. of vinegar and incorporate it. Flavor to your taste with 1 to 2 tbsp. of lemon juice and some white pepper.

Tartar Sauce

5. Place the cornichons, capers and shallot in a food processor to chop and combine them or chop them by hand and place them in a blender.

6. Chop the herbs by hand and add them together with the mayonnaise, mustard, lemon juice and white pepper to the blender or food processor. Mix for about 8 seconds until well-blended. Scrape down the sides with a spatula.

7. Run the machine and slowly add the ¼ cup of olive oil in a thin stream.

8. Scrape the tartar sauce from the bowl of the machine and place it in an airtight container. Refrigerate the sauce and allow the flavors to meld for 24 hours before use.

Tags: tartar sauce, food processor, about seconds, accompany fish, accompany fish seafood, blender food, blender food processor

Make Really Good Fruit Kabobs

A pineapple is a great fruit to use on a kabob.

Fruit kabobs are a low-calorie food, fun to eat and can impress both children and adults. You can eat this treat as a snack or a dessert. No matter if you are looking for a way to encourage your kids to eat healthier foods or need an item to bring to a potluck barbecue, fruit kabobs will do the trick. By following a few simple steps you can make great fruit kabobs.

Instructions

1. Wash your strawberries thoroughly and cut off the tops. Dry them, cut them in half and place them in a bowl when you are finished.

2. Cut your cantaloupes in half and scoop the seeds out of the middle. Once the seeds have been disposed of, cut the orange part of the cantaloupe into chunks. Keep your cantaloupe pieces on the side, separate from your strawberries.

3. Chop the top off of your pineapples and discard. Then carefully slice the outer edges, removing the brown rind. Cut the meat of the pineapple into chunks.

4. Take your skewer and poke a piece of strawberry right in the middle as you slide it onto the stick. Do not push the strawberry all the way to the other end of the skewer. Remember that you need to leave some stick room on each side of the fruit so that people can hold the treat.

5. Slide a mini marshmallow onto the skewer. After the marshmallow, put a piece of pineapple or cantaloupe onto the skewer.

6. Alternate putting marshmallows and fruit onto the skewers until your kabobs are complete.

Tags: fruit kabobs, great fruit, into chunks, onto skewer, your strawberries

Best California Wine Tours

California vineyards produce a variety of excellent wines that include Chardonnay, Pinot Grigio, Riesling, Fumé (Sauvignon) Blanc, Cabernet Sauvignon, Merlot and Zinfandel. They also produce generic brands wines like red, white and rose. Many California wineries are in the Napa and Sonoma Valley, Santa Maria, or Redwood Valley region and most are open to tours and wine tastings. There are a variety of specialty tours available that focus on area wines, production, bottling, tastings and pairings. All are entertaining and informative and make for an great day exploring the culture of wine making in the region. For those who have plenty of time, there are even vacation packages available.

Types

There are different types of California wine tours. Some are a few hours, some are an entire day and some require a few days. All are guided by professionals and offer perspectives and the wine region, the fundamentals of wine growing and harvesting, and end with tastings of different wines and match them to main courses and entrees. These tours are very enjoyable and provide an opportunity to chat with other visitors on a tour, especially since most are from different cities and states, or even from out of the country. The tours also allow opportunities to purchase a bottle or a case of wine from the vineyards that can be shipped home.

Features

Tours can be found through travel agencies, on the Internet, or with the help of the Winegrowers Association, such as the Alexander Valley Winegrowers Association or the Carmel Valley Appellation Association. Bus tours begin at one location such as a hotel in San Francisco and travel to one or more vineyards. Both private and public tours are available. Each vineyard that offers tours has different features, such as the size of the estate and the types of wine produced. In general, most tours provide detailed explanations about wines, and taste, buy and serve them. Each vintner has his own beautifully designed label and any visitor would want to take home a sampling of the wines from a particular vineyard either for himself or as a gift.

Considerations

Considerations should be given to the amount of visitation time you have available, whether it's half a day or two days or more. One of the best all day tours offered is the Sonoma Valley Public Group Tour and Tasting that begins from 10 a.m. and return at 5 p.m., visiting four different vineyards that includes wine tastings and lunch. The cost is about $69 per person. Another excellent tour includes a ferry ride from San Francisco across the bay to tour five different vineyards in the San Francisco Bay area. The cost is about $89 per person. Some tours can be as small as 12 people or as large as 55. Independent vineyard tours can also be taken while staying at one of the Livermore Valley Wine Country Inns, that include home cooked meals, relaxation and recreation.

Benefits

The benefits of taking a California wine tour are several. Whether it's a one-day tour or a brief vacation in the wine country, it is a relaxing and entertaining escape, one where you will learn a lot about wines while interacting with people from different places who have the same interests. You will learn drink wine, cook with it and serve it with certain courses and dishes. Wine in itself can be healthy and beneficial. It has been a traditional form of hospitality for thousands of years. Taking a California wine tour will add a greater appreciation and understanding of the fruit that is grown and the culture of wine.

Potential

California wine tours cover many different types of wine. Travel agents and vineyards in the California wine regions of Sonoma, Napa and Redwood Valleys offer excellent tours and will gladly answer any questions. Each person who enjoys wine usually develops a preference for a certain type of wine such as red or white and the special varieties of each. Wine makes any meal better, especially when there are friends to share it with. The potential is great for a more informative comprehension and appreciation of California wines, and taking a wine tour will guarantee it. Enjoy!

Tags: California wine, wine tour, about person, about wines, California wine tour, California wine tours

Rotel Chicken Casserole Recipe

Chicken

Rotel tomatoes and Velveeta cheese have been the basic ingredients for a popular cheese dip recipe for years. Add some chicken and a few other ingredients to them and you have a Rotel chicken casserole that can be served at home or taken to a pot luck dinner. Rotel tomatoes are a mixture of tomatoes and green chilies. Purchase it in the heat level that your family enjoys. It is available in mild, medium and hot.

Chicken Preparation

Purchase a whole 3- to 4-lb. chicken. It should be plump with skin that is creamy white to yellow. Store it in the refrigerator until ready to cook.

Remove the chicken from its wrapping. According to the USDA Food Safety and Inspection Service, it is not necessary to wash poultry before cooking. Place it in a large pot with an onion and cover it with water. Add 1 teaspoon of salt. Bring to a boil and simmer until it is tender and has an internal temperature of at least 165 degrees F using an instant read food thermometer.

Debone the chicken and chop into bite-sized pieces. Discard the skin.

Recipe

Mix together one can of Rotel tomatoes and green chilies, one can of cream of chicken soup, one can of cream of mushroom soup, 1 tsp. of chili powder and 1/2 cup of chopped onion. Set the mixture aside.

Dice the cheese from a 1-lb. box of Velveeta cheese into small squares.

Place half of a medium bag of corn tortilla chips into the bottom of a 9-by-13-inch baking dish. Layer half of the chicken pieces on top of the chips. Spoon half of the soup mixture over the ingredients in the dish. Top this with half of the diced Velveeta cheese. Repeat the layers, being sure to end with cheese on the top.

Bake at 350 degrees F until hot and bubbly all over. This will take approximately 45 minutes.

Variations

Use this recipe as a way to introduce some more vegetables into your family's diet. Try adding 1 cup of frozen corn kernels plus a can of drained diced tomatoes for one variation. Layer the corn with the other layers and stir the extra tomatoes into the soup mixture. Another suggestion is to add 2 cups of uncooked broccoli flowers to the layers. One to 2 cups of diced carrots are also a good addition on their own or in combination with the other variations. The cooking directions remain the same when these additions are included.

Tags: Rotel tomatoes, Velveeta cheese, green chilies, soup mixture, tomatoes green

Use Lamb In Mediterranean Recipes

Lamb is far more popular than beef in the Mediterranean where the land cannot support large herds of cattle. It has been a major source of meat in this part of the world for thousands of years, especially in the early spring when the annual breeding cycle assures a ready supply of young lamb. The following steps will show use lamb in Mediterranean recipes.

Instructions

1. Use clear, robust flavors in Mediterranean cooking that are not complicated by heavy sauces with cream or butter. Olive oil forms the basis of many dishes, with garlic, onions and tomatoes among the most popular vegetables.

2. Divide Mediterranean cooking into three major culinary regions: North African, eastern Mediterranean and southern European. These regions generally have dry, hot summers and cool winters and this gentle climate is reflected in the primary role that vegetables play in this part of the world.

3. Flavor North African food with a bold and intricate combination of spices. A dish of Moroccan roasted lamb will be cooked until it is tender enough to pull apart with the fingers and flavored with a mixture of 10 to 100 different spices. It will frequently be topped with a raisin and onion sauce or sometimes an apricot sauce.

4. Prepare a fresh and mild dish for eastern Mediterranean recipes. Kibbeh is a typical lamb recipe from this region. A meatball of seasoned ground lamb is covered with a shell of bulgar wheat mixed with ground lamb.

5. Include wine and herbs as a central requirement of southern European cuisine. A lamb dish from this area frequently will be seasoned with basil, bay laurel, parsley, rosemary, sage and thyme, and braised with a red wine sauce.

Tags: eastern Mediterranean, from this, ground lamb, Mediterranean cooking, Mediterranean recipes, North African

Chocolate Dipped Marshmallow Treat Ideas

Marshmallow treats are a childhood favorite.

Chocolate dipped marshmallows are a delicious treat that you can make for holidays, all sorts of parties or just an afternoon treat. Children can help adults decorate the marshmallows for a fun family activity. There are a variety of decorating options, meaning this process can be as creative or simple as desired. Chocolate dipped marshmallow treat ideas can be used to put a fun twist on this delicious dessert.

On a Stick

Chocolate dipped marshmallow goodies on a stick make these treats into a modern twist on a lollipop. You can use lollipop sticks, straws or ice pop sticks. Stick them into the flat end of the marshmallows so that they look like a lollipop. Dip them in chocolate and then decorate as desired. Whether dipped just in chocolate or in a candy coating as well, they will make a delicious treat.

Valentine's Day

Use heart-shaped marshmallows that can be found at most grocery stores around the Valentine's Day. Take toothpicks and spear one through the side of the marshmallow like an arrow shooting through a heart. Decorate the marshmallows with melted chocolate, sprinkles and other candy goodies. Stick with candies that are in shades of pink and red that fit into a traditional Valentine's Day color pallet.

Candy

Take marshmallow snacks and dip them in melted chocolate. Before they dry, feel free to roll them in colored sprinkles or place other candy bits into the drying chocolate, making an entirely edible decorative treat. Place them on wax paper to dry. Marshmallows can be dipped in dark chocolate or white chocolate, or made any color with white chocolate and food dye.

Christmas Treats

Take marshmallows, on a stick or solo, and dip them first in caramel, letting them cool on wax paper. Then dip them in melted chocolate. You can repeat this caramel and chocolate layering as many times as desired. Take a peppermint candy cane and crush it into smaller pieces. When the last layer has been dipped, roll the marshmallow in the peppermint candy pieces. These make a delicious Christmas treat.

Tags: melted chocolate, Chocolate dipped, delicious treat, make delicious, marshmallows that

Dry Pumpkin Seeds

When you carve your Halloween jack 'o lanterns, save the pumpkin seeds to spice and roast for a delicious autumn treat. The seeds must be thoroughly dry to properly absorb the spices. Here are a few easy ways to dry pumpkin seeds.

Instructions

1. Scoop the seeds out of the pumpkin with a strong metal spoon.

2. Wash the pumpkin seeds carefully. Separate them from the stringy pumpkin tissue. Rinse the seeds thoroughly in a colander.

3. Spread on a cookie sheet to dry overnight or leave them out in the sun for a day or two. If you live in a humid area, use an oven or a dehydrator to speed up the process.

4. To use a dehydrator, put the seeds in the unit's tray. Set the dehydrator to 120 degrees F. Leave the seeds in the dehydrator for 1 to 2 hours.

5. To use the oven, preheat the oven to its lowest setting. It should be lower than 150 degrees F. Place the seeds on a cookie sheet. Put them in the oven for 3 to 4 hours.

6. Stir seeds with a spoon every 30 minutes to an hour so that they don't scorch.

7. Remove seeds from oven or dehydrator. Place them on a paper towel. Pat dry.

Tags: pumpkin seeds, cookie sheet, oven dehydrator

Roll Out Homemade Flour Tortillas

Flour tortillas can be the perfect accompaniment for many dishes. You can purchase them in most grocery stores, but you can also make your own. So the next time you make fajitas at home, grab your rolling pin and create your own homemade flour tortillas.

Instructions

1. Measure and mix your dry ingredients in a bowl. Stir in the liquid ingredients. Mix everything well. The tortillas may be sticky at this point.

2. Gently knead the dough on a lightly breaded breadboard to remove the stickiness of the tortilla mixture. Return the dough to its bowl and let the dough rest for 15 minutes. Don't expect it to rise.

3. Divide the dough into four equal balls. Separate the balls so that they don't stick together. Let them sit another 20 minutes.

4. Lightly flour the breadboard again. Dust flour on your rolling pin and your hands as well.

5. Pat one of the four balls into a 5-inch circle. Use the rolling pin to roll the tortilla into an eight-inch circle. Be careful not to use too much flour. Do not reroll the dough or it may be too chewy to enjoy. If the tortilla sticks to the breadboard, run a flat spatula under it to loosen it.

6. Continue to cook the flour tortillas. Brown the tortilla in a lightly greased skillet. Turn it over to brown the other side. Keep the tortillas in a warming basket as you continue to cook the rest of them.

Tags: your rolling

Virginia Wine Gifts

Give a wine lover a bottle made from the Norton grape.

When the British settled Jamestown in the 16th century, they passed a law ordering each man to plant 10 grape vines. While the early settlers were not successful winemakers, by the 1800s Virginia wines were winning gold medals from European judges. Today the state boasts more than 140 wineries, and its wines continue to earn accolades. Whether you are buying a gift for a sophisticated oenophile or someone interested in learning more about North American wines, Virginia wineries provide a wide range of choices.

Vriginia Wine of the Month Club

Give a wine lover ample opportunity to sample Virgina wines with a membership in the Virginia Wine of the Month Club. Choose bottles of reds or whites, or a variety of both, and one or two bottles will be delivered right to the subscriber's home, along with information about the wines and wineries featured that month. A subscription to Virginia Wine Journal is included with the membership package.

Norton Wine

Present a history buff with a bottle of Norton wine, such as Paradise Springs Norton or Chrysalis Estate-Bottled Norton. The Norton grape is one of the few that originated in North America, and is the oldest varietal in the United States. A native of Virginia, the Norton grape produces red wine with a slight elderberry flavor. Pair the wine with a set of Reidel glasses especially designed to enhance the flavor of the Norton grape.

Dessert Wine

Satisfy a sweet tooth with a dessert wine made from Virginia's bountiful harvests. Try an ice wine such as Pounding Branc Persimmon Melomel. Made with wild persimmon and honey from Virginia's mountain region, it was the Gold medal winner at International Mead Competition in Boulder Colorado in 2008. Pair the bottle with a jar of Virginia honey for a sweet gift.

For a more tangy flavor, give a bottle of Tarara's Wild River Red, a blend of Chambourcin, Vidal Blanc, Cabernet Franc, and blackberry wine.

Tags: Norton grape, Virginia Wine, from Virginia, Give wine, Give wine lover, made from

Make A Spinach Quiche

Quiche is an extremely versatile dish, with literally hundreds of variants available with a range of ingredients from the mundane to the exotic. Spinach isn't a particularly exotic ingredient, but it makes for great tasting quiche. With a few other additions, like feta cheese and mushrooms, you can make a spinach quiche to die for.

Instructions

1. Melt the butter in a skillet over medium to low heat. Be careful to not burn the butter.

2. Saute the onions and garlic in the butter until they have browned. Don't burn the garlic, or it will be bitter.

3. Add the rest of the solid ingredients to the skillet (spinach, cheese, mushrooms). Mix well and salt and pepper to taste.

4. Put the formed mixture in the pie crust, being careful to spread it thoroughly and evenly.

5. Whisk the eggs and milk in a separate bowl until they are completely mixed.

6. Pour the egg mixture into the pie crust, over the spinach mixture. Mix the 2 together, but do so carefully so as to not break the crust. Let the egg seep into the nooks and crannies of the spinach mixture.

7. Spread a thin layer of extra cheddar over the top of the quiche. You can also use a little feta in addition.

8. Place the quiche into the oven (preheated to 375) for 30 to 40 minutes. If the center has not fully set, then leave the quiche in the oven for a few more minutes, checking to ensure that it's completely cooked through.

9. Wait for the quiche to cool for about 10 minutes before serving.

Tags: cheese mushrooms, spinach mixture, until they

Make Southwest Bean Salad

Southwest bean salad is a meatless, protein-rich salad that provides the body with more protein, vitamin D and fiber than the standard tossed salad. The additional fiber comes from two essential ingredients that make this a southwest salad: beans and corn. The lettuce, cheese, tomatoes, salsa and chips give this meatless meal the feeling of a taco salad, and it's a perfect, well-rounded meal to prepare on a hot, summer day---since it won't heat up the house.

Instructions

Salad Preparations

1. Place one 12-ounce package of Dole Classic Iceberg prepared salad in the large salad bowl.

2. Add one 8-ounce package of cheese crumbles to the salad.

3. Dice two Roma tomatoes and add them to the salad.

4. Open one 15-ounce can of garbanzo beans and drain them into a strainer. Wash the beans to remove all of the starch. Add the beans to the salad.

5. Open one 15-ounce can of corn and drain. Add the corn to the salad.

6. Crumble corn chips into a measuring cup, breaking the chips into smaller pieces (taking care not to fully pulverize them into dust) until you have accumulated two full cups. Add the broken pieces to the salad.

7. In the same measuring cup, add ½ cup of salsa with ½ cup of ranch dressing. Mix both ingredients together and add the ranch/salsa mixture to the salad mixture.

8. Toss the salad using the mixing spoons, covering all the ingredients with the salsa and ranch dressing mixture. Serve as a main course on large dinner plates. Serves four.

Tags: chips into, Open 15-ounce, ranch dressing, salad Open, salad Open 15-ounce, them into

Make Cream Cheese

Cream cheese is a favorite as a dip, with appetizers and with desserts. It also goes hand-in-hand with your favorite bagel. Learn to make this soft, spreadable cheese at home using ingredients that you may already have, such as milk.

Instructions

1. Mix in a large pot 2 to 3 cups of whole or goat's milk and 3 cups of heavy cream. Heat the mixture until it reaches between 72 and 80 degrees F.

2. Remove the pot from the stove's heat. Then, stir in 1/4 tsp of mesophilic starter culture. This ingredient forms a lactic acid that preserves the cream cheese. It also adds flavor. Mesophilic comes in foil packaging and can be found at any specialty cheese shop or online.

3. Add 1/4 tsp of calcium chloride liquid and 2 tbsp liquid rennet or rennet tablets to the pot. Feel free to add some salt to the cream cheese to taste. Stir the mixture, then cover the pot. Store the pot in the kitchen at room temperature.

4. Ripen the cheese for 24 hours in the same room. The cheese at this stage should look like yogurt.

5. Place some cheesecloth into a colander. Pour the cream cheese into the colander, then tie up the cheesecloth so that any remaining liquid drains.

6. Drain the newly formed cream cheese curds until they become solid. Transfer the cream cheese into a separate container, then mix until smooth and creamy. Refrigerate the cream cheese for one or two weeks, then serve it with crackers, chips, fruits or vegetables.

Tags: cream cheese, cheese into, cream cheese, cream cheese into, into colander

Cook Cactus Leaves

Remove any sharp needles or nubs prior to cooking cactus leaves.

Edible cactus leaves, commonly referred to as napoles in whole form and napolitos when chopped, respond best to simmering and deep frying. Although cactus leaves are available from late summer to early fall, they are available at market year-round. Cactus leaves should have firm flesh and unblemished and unwrinkled skin. Store uncooked cactus leaves wrapped tightly in cling film for up to a week in the refrigerator.

Instructions

Preparation

1. Remove the green nubs from the leaves using a nylon scrubbing pad or cotton cloth.

2. Remove the spines by slicing under them where they originate at the areoles.

3. Rinse the leaves with cool running water, and pat dry with paper towels.

Deep Fried

4. Slice 2 lbs. trimmed and cleaned cactus leaves into strips measuring 3/8 inch wide and 2 1/4 inches long. Whisk together 3 whole eggs, 1/4 cup milk and 1 tsp. freshly squeezed lemon juice in a bowl.

5. Mix together 1 cup all-purpose flour, 1/2 tbsp. kosher salt and 1 tsp. freshly ground black pepper with a fork or whisk.

6. Heat a deep fryer to 350 degrees Fahrenheit. Place the seasoned flour on a plate in an even layer.

7. Dip the cactus strips in the egg wash and dredge in the seasoned flour mixture. Place the cactus strips on a sheet pan.

8. Fry the strips in the oil until golden brown, approximately 3 1/2 minutes. Place the cooked strips on a plate lined with paper towels to drain.

Simmered

9. Dice 2 lbs. cleaned and trimmed cactus leaves into 3/8-inch cubes. Dice 1 large white onion into 3/8-inch pieces.

10. Season the cactus leaves to taste with kosher salt and freshly ground black pepper. Heat 3 tbsp. olive oil in a saucepan over medium heat for 4 minutes. Add 2 sliced serrano chili peppers and 2 sliced jalapeno peppers to the oil, and cook for 3 minutes. Add 4 finely minced garlic cloves to the oil.

11. Cook the garlic until fragrant, approximately 3 minutes. Add 1 lb. diced tomatoes, the cactus leaves and 1/2 cup chicken stock to the saucepan, and cover.

12. Simmer for 35 minutes or until tender. Finish by stirring in 1/4 cup chopped fresh cilantro and seasoning to taste with kosher salt and freshly ground black pepper.

Tags: cactus leaves, black pepper, freshly ground, freshly ground black, ground black

Pick A Good Sweet Red Wine

Choosing a wine can be tricky but not impossible, as long as you know the basics of a good wine.

Choosing a wine can be an overwhelming experience, especially to a beginner. Sweet red wines are a nice place to start because they are pleasant and drinkable wines that appeal to many people. Although choosing a wine at random can sometimes yield surprising results, it is often better to learn about the types of sweet red wines you enjoy and start from there. Keep your mind open to different flavors, and take note of what you actually like rather than what someone tells you to like.

Instructions

1. Learn about the different types of sweet red wines. They tend to include dessert wines, blushes and fruity wines. Dessert wines are usually extra sweet and are typically drunk after dinner. Blush wines are a semi-sweet pink wines that are made from red grapes but taste and look more like a white wine, while fruity wines are red wines that are low in acidity and tannin level.

2. Visit a winery that makes sweet red wines. Wineries offer free tours of their vineyards as well as their wine-making facilities. You'll learn about the types of grapes that make sweet red wines, as well as other wines. You'll also learn about the process by which wines are made and how they differ among varieties.

3. Participate in a wine tasting. Most wineries as well as specialty wine shops offer free wine tastings. Wine tastings are the easiest way to decide which wines you like best because the events give you the opportunity to try various wines firsthand. Note the different flavors, aromas and colors of the wines you are tasting, and pay attention to which ones you are drawn to the most.

4. Compare wine ratings. Check out "Wine Spectator Online" or the "Wine Enthusiast Magazine" website for their lists of wine ratings. The editors review thousands of wines a year and rate them according to drinkability. Remember, though, that the ratings are based on opinion, and every person's palate is different.

5. Consider the price and occasion. The amount you are willing to spend on a bottle of wine should depend on the occasion. Buying an expensive vintage wine instead of an everyday table wine for an ordinary weekend lunch is a bit excessive, but buying a table wine for a special occasion isn't appropriate either.

6. Keep a wine log. As you sample different sweet red wines and learn about the various flavors and aromas, write down the ones you enjoy the most as well as the ones you don't. You can use these notes as a guide when reading labels and descriptions while wine shopping.

Tags: sweet wines, learn about, wines that, about types, Choosing wine, different flavors, flavors aromas

Make Homemade Matzoh Bread

As Passover approaches, boxes of prepared matzoh disappear from shelves of grocery stores. If you want to give something special this Seder, try making your own matzoh bread. All that is required is a little shopping and a lot of cleaning. This quick recipe makes a matzoh suitable for a Passover feast. Read on to learn make homemade matzoh bread.

Instructions

1. Thoroughly clean your oven for Passover. You can use the self-cleaning function of your oven for this or use household cleansers. Do not forget to clean the inside rack of your oven as well.

2. Bring out all of the utensils you intend on using for cooking during Seder. All of these bowls and cooking utensils need to be thoroughly cleaned of any traces of chometz--barley, wheat, rye, oats and spelt. Once the bowls and utensils are kosher, make certain they do not come in contact with anything that is not kosher.

3. The utensils you will specifically need for making matzoh bread are measuring cups, a large bowl, a rolling pin, a large fork and a bread peel or a sheet pan with no side lip for sliding the bread into the oven and taking the bread out.

4. Clean your counter tops to make them kosher. You can also spread out clean butcher paper onto your work space to make certain that your matzoh bread will be kosher. Sprinkle a small amount of flour onto your work surface and make certain that it is evenly spread over an area of two feet in diameter.

5. Spread a small amount of flour onto the rolling pin and set aside.

6. Sprinkle a small amount of flour onto the bread peel or sheet pan that you are using to move the bread in and out of the oven. Set aside.

7. Heat your oven to the highest temperature. Do not use the broil function on your oven.

8. Once everything is prepared, measure out your matzoh flour into the bowl.

9. Set a kitchen timer for 18 minutes.

10. Measure out the water will need. Start the timer and simultaneously pour the water into your flour. You will need to work quickly to finish mixing and keading the dough before the 18 minutes are finished.

11. Mix the water and flour until the dough is consistent.

12. Turn the dough out onto the work surface and quickly knead the dough until it is a firm ball. The dough should not be sticky. Do not hesitate to add a small amount of flour if the dough is too sticky.

13. Roll the ball of dough to 1/8 to 1/4-inch thick. The dough should be very thin.

14. Take a fork and poke many holes all over the dough. Carefully move the dough onto your bread peel or sheet pan and transfer your dough into the waiting oven.

15. Bake the bread for two to three minutes, until the matzoh is crisp. Once the matzoh is finished, quickly use the peel or sheet pan to transfer the bread onto a kosher plate to cool.

Tags: your oven, amount flour, matzoh bread, peel sheet, small amount, small amount flour, amount flour onto