Cream Of Crab Soup Nutritional Information

Cream of crab soup is a rich and silky soup made with cream, crab and seasonings. The crab used in this soup can come from either the West Coast, the Gulf of Mexico or the East Coast. The most common crab used is the blue crab that hails from waters of Maryland's Chesapeake Bay.

Crab meat is picked from the shell and legs of the crab and combined in a rich stock made of celery, onions and herbs. Cream and sherry wine is added at the last minute and brought to a boil. Cornstarch or flour can be used to thicken the soup for a heavier consistency.

Major Ingredients

The major ingredients in cream of crab soup are a seafood stock, butter, celery, onions, cream, seafood seasoning and crab. The ingredients are simple so the flavor of the crab stands out. Sometimes at restaurants, a splash of sherry is added at the end of cooking for a touch of elegance.

People with shellfish allergies should not consume cream of crab soup.

Calorie Content

The calorie count in cream of crab soup is generally high. In one serving, about a cup, there are 300 to 500 calories.The butter used to saute the onions and celery add to the high calories content. Additionally, cream or whole milk is used to make the soup creamy. Healthier homemade versions can be made with skim milk or butter substitute in order to lower the calorie content.

Fat Content

The fat content of cream of crab soup is also considered high compared to most soups. Again, the butter and cream add to the high content. Per one cup serving, cream of crab soup may have up to 30 to 40 grams of fat, according to nutritional analysis is based on Phillip's crab soup, at PhillipsFoods.com. Phillips is one of the most famous crabcake manufacturers and its ingredients and nutrients are typical of most crab soup recipes.

If making cream of crab soup at home, you can reduce the amount of fat in the soup by using a butter substitute and using a low fat milk to make the soup creamy.

Sodium

Cream of crab soup can have a high sodium content if bought in a restaurant or in a can. One serving can have over 700 grams of sodium per one cup serving. Crab naturally has salt in the meat, but salt is added to the cream mixture to bring out the flavors in the soup.

If you make the soup at home, do not add more salt during the preparation. Rely on the sodium in the crab for salt and add more fresh ground pepper or sodium-free seafood seasoning to provide more flavor.

Fiber

The fiber content in a cream of crab soup is relatively low. Since there is a scant amount of celery and onions used to flavor the soup stock, fiber is not a major part of cream of crab.

Cholesterol

Cream of crab soup has a large amount of cholesterol in a one cup serving. The butter and cream add a large amount of cholesterol to this rich soup and can average about 130 to 200 milligrams. This average is based on the typical cream of crab soup like Phillips cream of crab soup. To reduce the amount of cholesterol in one serving of cream of crab soup, you can use olive oil instead of butter and use a low fat milk instead of cream.

Carbohydates in Cream of Crab Soup

Since only a tablespoon or two of flour is added to a cream of crab soup, the amount of carbohydrates is relatively low. Not all soups have flour added. Some may only use a reduced cream to make a thick soup. Based on the Phillips cream of crab soup, there are only 14 grams of carbs in a one cup servings.

Tags: crab soup, crab soup, cream crab soup, cream crab, amount cholesterol, celery onions

Make A Soda Can Popcorn Machine

Make fresh popcorn in an empty soda can.

Popcorn is a popular treat around a campfire or in the home, but there are times when you don't have the equipment to make it. If you forgot your campfire popcorn basket, you can still enjoy your favorite crunchy snack. Clean out an empty soda can and turn it into a mini popcorn machine. It's not fancy, but it will do the same job as any popcorn maker. Make two or three of these and stow them with your camping gear for the next time you sleep under the stars.

Instructions

1. Rinse out a soda can and turn it upside down to drain and air dry.

2. Rub medium grade sandpaper all over the outer surface of the can to remove all the paint. Wipe the surface of the can with a damp paper towel and then a dry one to remove any can or paint shavings.

3. Draw a line from the top edge of the can down the side 2 inches. Make a left turn and continue the line another 2 inches. Turn back toward the top and continue the line back up to the lip of the can. You have drawn three sides of a 2-inch square.

4. Cut along the marked line from one top edge to the other. Leave the top of the square shape connected to the can. This will create a flap that sticks out slightly from the can body.

5. Place the point of the craft knife between the can and the flap. Lift up the flap with the blade and body of the knife. Bend the flap out to a 45-degree angle, creating a chute that will aim the escaping popcorn downward.

6. Pour 1 tbsp. of vegetable oil into the can through the top hole. Add 3 tbsp. of plain popcorn kernels. Slip in a pat of butter and some salt. Swivel the pop top around to cover the can opening.

7. Place your popcorn machine on a heat source such as a stove, campfire coals, portable stove or large candle. Place a bowl underneath the popcorn chute. The popcorn will pop and fly out of the chute into the bowl.

Tags: continue line, empty soda, from edge, line from, line from edge

Make Habanero Hot Sauce

If you like hot, spicy food, Habanero hot sauce is the way to go. Habanero is a chili pepper, technically named Capsicum chinense Jacquin. According to Habanero.org, it is one of the "most intensely spicy chili peppers of the Capsicum genus." It is not difficult to make Habanero hot sauce--the ingredient list is short and the prep time minimal.

Instructions

1. Slice the peppers and remove the seeds. You can scrape them with a spoon or knife. Slice the carrots and chop the garlic.

2. Place the peppers and carrots in a food processor and finely chop them. You can also do this with a knife if you don't have a food processor.

3. Heat the butter in the small saucepan and add the garlic, carrots and peppers. Saute them until the carrots are soft. Swish or stir them around every once in a while to be sure they don't stick.

4. Add the apple cider vinegar and salt and pepper to taste. Stir. Add the water once the carrots are soft. Simmer until the mixture thickens enough to spread.

5. Serve the sauce immediately or store it for later use. This recipe makes about 10 ounces of sauce and you can store the leftovers in a jar in the refrigerator.

Tags: carrots soft, food processor

Make Sushi Rolls

Variety of Fun Sushi Rolls

If you love sushi rolls, but can not afford to go out to eat all the time, here is a great way to make sushi rolls at home. With a little practice, these rolls will be as good as the ones at the restaurants.

Instructions

1. Choose ingredients. There are many different types of sushi rolls and if you have been to a Japanese restaurant you will see the variety. For purposes here, we will use the basic California Roll for an example.

2. Cook rice. There is a special way to cook Japanese sushi rice to make it sticky. It helps to rinse all the starch off of the rice before you cook it. See my article on Make Rice for Sushi Rolls.

3. Prepare ingredients to put inside sushi roll. Wash and peel the cucumber. Cut the avocado and remove the pit and the peel. Remove crab legs from shell or imitation crab legs from package.

4. Cut all ingredients lengthwise. Cut cucumber lengthwise into long slender strips. Cut avocado in slender strips and sprinkle with lemon juice to prevent browning. Also, cut the crab into thin lengthwise strips. Cover all these ingredients and refrigerate until ready.

5. Prepare the shell of sushi roll. Lay bamboo mat on a flat cutting board or sterile counter and cover in plastic wrap. This will keep the bamboo from getting dirty and make it easier to roll. Place seaweed wrapper on mat.

6. Add rice. Spread about one cup of rice on the seaweed wrap. Pat the rice down into an even thin layer. Be sure to leave a little room on all the edges of the wrap (about 3/4-1 inch). Note: Wet fingers will help you pat down the sticky rice. It should be even and compact with no gaps.

7. Add ingredients in center of rice. Pull out the ingredients from the refrigerator and add them in layers onto the rice. Place cucumber strips and avocado strips down and then add the crab. You now have your ingredients and are ready to roll!

8. Start the roll. Carefully start rolling by bringing the mat and plastic wrap over the ingredients. Be sure to pull the mat in tight and tuck the wrap under to begin the rolling. At the same time, do not let the mat and plastic wrap get caught in with the ingredients. It is important you make the roll tight as you start to roll.

9. Continue to roll. As you roll, keep pressure on the roll until you have about on inch left on the wrap. To seal the roll, use cold water along the wrap and finish the California roll.

10. Make it tight. To finish the roll, keep the bamboo wrap around the roll and squeeze it gently around the roll to even it out and forms a nice firm cylinder roll.

11. Cut into pieces. Remove the plastic wrap and cut the roll into even pieces crosswise. Immediately serve and enjoy!

Tags: plastic wrap, about inch, around roll, crab legs, crab legs from, into even, keep bamboo

Marinade Chicken Barbecue

Baste the chicken with reserved marinade while grilling.

The key ingredients in a marinade are acid, oil and flavorings. Some recipes omit the oil to reduce the fat. The acid used varies, but wine vinegar, herb vinegar, orange juice, pomegranate juice, pineapple juice, lime juice and lemon juice are often used. The flavorings are entirely up to you and can be an herb mixture, a favorite seasoning blend or a single spice or herb. Marinate chicken in the refrigerator for a few hours or overnight to allow the meat to tenderize and the flavors to be absorbed.

Instructions

1. Clean the chicken and rinse it under cold water. Remove all visible fat. You can leave the skin on or remove it according to your preferences.

2. Mix the marinade ingredients in a self-sealing plastic bag. Seal and shake until the ingredients are well mixed. If you plan to use the marinade to baste the chicken while grilling or as a sauce later, reserve some to another container before adding the chicken.

3. Add the chicken to the bag. Seal, removing as much air as possible so all pieces are in contact with the marinade. Place the bag in a bowl or pan to catch any drippings.

4. Refrigerate the chicken for at least four hours and up to 24 hours.

5. Drain the chicken and discard the marinade. Cook the chicken as usual on the grill or under the broiler. The chicken is done when the internal temperature reaches at least 165 degrees Fahrenheit.

Tags: while grilling

Cook With A Smithfield Pork Tenderloin

Smithfield pork tenderloin can be roasted, grilled or sauteed.

Smithfield pork tenderloin can be cooked using a variety of methods. The official Smithfield website provides many recipes for its pork products, including its pork tenderloin. Depending on your time limitations and personal preference, you can choose to bake, grill, roast or saute your Smithfield pork tenderloin. There are many choices for sauces and accompaniments as well. Smithfield pork tenderloin is excellent with fruit-based sauces and root vegetables, or you can serve it with an Asian or Mediterranean twist.

Instructions

1. Visit the official Smithfield website. The website provides many recipes for Smithfield pork tenderloin. If you have a grill, you can choose a grilled tenderloin recipe. If you have no time limitations, you can choose a recipe that's more complex. If you want to serve the tenderloin in pieces rather than whole, try a recipe for tenderloin salad or kebabs.

2. Choose a recipe. Decide which recipe you like best or which cooking method you prefer. You can grill, roast, saute or bake a Smithfield pork tenderloin; many recipes call for a 2-lb. tenderloin. If your tenderloin weighs less, you may want to choose a recipe that involves a smaller cut.

3. Prepare the tenderloin. Marinate, rub or slice the tenderloin according to the recipe's instructions. Some of Smithfield's recipes call for prepared items such as fig jam; thus, you may need to visit a specialty food store.

Tags: pork tenderloin, Smithfield pork, Smithfield pork tenderloin, many recipes, choose recipe, choose recipe that, grill roast

Season A Boston Pork Butt

Season a Boston Pork Butt

The Boston butt pork roast is a cut that comes from the upper shoulder portion of the pig. Its high proportion of fat makes it a juicy cut that is well-suited to cooking slowly with a technique such as braising. Before cooking the meat, season it with a rub that incorporates the flavors you would like the pork to have. For barbecue pulled pork, use a southern-style barbecue pork rub. For an Italian-style Boston pork butt, use a mix of Italian spices.

Instructions

Southern Barbecue Pork Butt Seasoning

1. Set out a mixing bowl that will hold at least 2 cups of dry ingredients.

2. Measure 1/4 cup packed brown sugar, 1/2 cup paprika, 1/4 cup chili powder, 2 tbsp. ground red pepper, 2 tbsp. ground cumin, 1 tsp. ground mace, 1/4 cup salt and 1/4 cup cracked black peppercorns. Pour all ingredients into the mixing bowl.

3. Mix all of the ingredients together until fully combined.

4. Rub the spice mixture all over the surface of a Boston pork butt. The recipe makes plenty of rub for a 6-lb. boneless roast.

5. Cook the meat immediately or cover it with aluminum foil and refrigerate for up to 24 hours before cooking to allow the flavors to more thoroughly flavor the meat.

Italian Pork Butt Seasoning

6. Mince six medium-sized cloves of garlic with a knife and cutting board.

7. Toast 2 tbsp. of whole fennel seeds in a skillet over medium-high heat for about five minutes, or until they become more fragrant and start changing color to a darker shade of greenish brown.

8. Dump the fennel seeds into a spice mill. Add 1 tbsp. of coarse salt, 2 tsp. whole black peppercorns and 1 tsp. crushed red pepper.

9. Grind the spice mixture until it is a fine consistency, but not completely powdered.

10. Rub the minced garlic over the exterior of the Boston pork butt roast with your fingers. Then spread the spice mixture evenly over the surface of the pork and gently press it in with your fingers so it sticks.

11. Place the pork in a glass baking dish, cover it with waxed paper and refrigerate overnight. Just before cooking it the next day, drizzle about 2 tbsp. olive oil over the surface of the pork.

Tags: Pork Butt, over surface, spice mixture, black peppercorns, Butt Seasoning, cover with

Finger Food Ideas To Have At A Golden Anniversary Reception

Finger food menus can be adjusted to suit the formality of your occasion

Reaching a 50th wedding anniversary is a major milestone that deserves an elaborate celebration. Many couples celebrate by renewing their vows, and hosting a reception similar to a wedding reception. A buffet style dinner may not be the way to go when entertaining friends at the reception. Finger foods are a less expensive way to cater for a large party, and make it easier for the partygoers to mill around and visit.

Hot Finger Foods

Hot finger foods are more aromatic than cold finger foods, and make guests feel more like they have had a full meal. Baby lamb chops can be dressed up with a garnish and served as a finger food. Meatballs or mini-sausages can be served hot in a barbecue sauce, and made a finger food by skewering one or two meat pieces on a toothpick for serving. Blini are an elegant finger food served warm. Blini are similar to crepes, and are traditionally topped with caviar, salmon and other seafood.

Kabobs

Kabobs of brightly colored fruits and vegetables can be served in a vase and used as centerpieces and table d cor. Use cookie cutters to cut fresh fruit into floral shapes for a more decorative design. Skewer a mixture of apples, grapes, pineapple, strawberries and fresh melon to make an attractive mix for each kabob. Mix cheeses, vegetables, and stuffed pasta like large shells or tortellini on kabobs to create a completely different but equally bright kabob platter. Set out ranch dressing, havarti, hummus or other dips as a garnish for the veggie kabobs.

Cold Foods

Cold foods can be prepared in advance, and served quickly on the day of the reception. Deviled eggs are an inexpensive and traditional finger food. Finger sandwiches provide substantial nourishment, and can be made the night before. You can serve basic cold salad sandwiches, like tuna, egg or chicken salad, or choose a less traditional option like pimento and cheese or cucumber sandwiches.

Desserts

Cake is the most traditional food for any 50th anniversary party. The cake can be multiple tiers like a wedding cake, or a more basic sheet cake. The important thing to remember when serving cake as a finger food is serving size. Cut the cake in 1-inch squares so it can be eaten in two or three bites and does not require a fork and plate. Consider serving homemade mints or chocolate medallions with the cake.

Tags: finger food, finger food, finger foods

Homemade Turkey Fryer Burner

When you imagine a traditional Thanksgiving dinner you likely envision a turkey that was cooked in the oven, among other traditional sides. This is not the only way to cook a turkey, however. One alternative is to fry the turkey, which results in an extremely juicy bird. Frying can be dangerous if not done properly. It can lead to injury and property damage. Many turkey fryers are available, or you can make your own burner and safety system.

Burner and Pot

When you are purchasing a propane gas burner, choose one that has four stable, welded legs. (Make sure the legs are welded, not bolted, as bolted legs can come loose.) The burner should have two gas rings and an adjustable air flow knob. While shopping for a burner, also purchase a heavy-duty outdoor cooking pot with 34-qt. capacity. It should stand 15 inches tall and have a spindle inset. The spindle inset is a device that you will place inside the turkey. It is used to lift the turkey in and out of the pot.

Location and Preparation

The location you select to build your turkey fryer should be a minimum of three and a half yards away from any structure so that if you do have a flare-up from the oil, it will not catch anything on fire. Also, the area should be level. A level surface ensures that the ladder will not accidentally tip over and that your burner is not wobbly, either of which could cause serious injury to you. You will not be able to leave the fryer site while the burner is on, so make sure you have everything you need before you begin, including a fire extinguisher.

Construction

Once you have put your burner together by following the manufacturer directions, you can begin building the rest of the system. Using two nuts and bolts, attach a window shade cleat to one side of an eight-foot fiberglass ladder. Tie a 15-foot length of heavy-duty, cotton sash cord to the top step of the ladder on the opposite side of the ladder as the cleat, using a bowline knot. Make sure you use cotton cording and not synthetic, since the cotton cording can withstand the heat. On the exact opposite step, attach a swivel-top pulley using plastic zip ties. Feed the cording through the pulley and advance it through a second without a swivel top. Once completed, the second pulley will hang about four feet off the ground and be centered under the ladder. You can use the cleat to tie off the cording with a figure-eight pattern. Place the burner under the ladder. Attach a carabiner to the hanging pulley. A carabiner is metal loop with a spring or screw arm that is often used in rock climbing to secure safety lines. Because of the ability of a carabiner to hold a full grown adult male off the side of a mountain, it is a good choose to securely hold your turkey. Place the propane tank as far away from the burner as possible. The last step of construction is to protect the gas line by wrapping it in aluminum foil.

Cooking

You will use the spindle to lower the turkey in and out of the oil and to protect you from getting burned. After you have inserted the spindle into the turkey, place the turkey in the pot, legs up. So that you do not overfill the pot with oil, fill the pot with water and measure how much it takes to just cover the turkey. Dump out the water and thoroughly dry the pot. Attach the spindle to the carabiner (an attachable oblong metal ring with a spring clip) and allow it to hang while you get the oil ready. Since you know how much oil to use, add the correct amount to the pot. Heat the oil to 250 degrees F. Slowly lower the turkey into the oil. Do not rush the process, as it could cause flare-ups in the oil. Tie the turkey off an inch from the bottom of the pot. Leave the turkey in the oil for 30 minutes or until it reaches 151 degrees F. A turkey should be cooked to 161 degrees F, but carry-over cooking will do this for you. Carry-over cooking refers to the ability of heat to be trapped inside of food and continue cooking after the food has been moved from the heat source. Pull the turkey out of the oil, using the spindle, and tie off the turkey again. Place a lid on the pot and turn off the burner. After another 30 minutes, check and make sure your turkey is at least 161 degrees F. Once the oil is thoroughly cooled, you can pour it back into the original container and store it for later use. Cooking oil can be used a second time.

Tags: your burner, your turkey, away from, cotton cording, could cause, ladder cleat

Make Imli Chutney

Make Imli Chutney

Chutney, also called "chatni," refers to the popular condiment widely used in India and other countries to flavor a variety of dishes, especially those made with meat. Chutneys may be dry or wet depending on ingredients, and they usually are named after the principle ingredients that provide the bulk of the condiment. "Imli" means "tamarind" in Hindi, the primary language spoken in northern and central India, and imli chutney is so named because it is made with tamarind fruits to provide a strong sour note to a sweet-and-sour condiment. Each region of India specializes in making certain varieties of chutney, with imli chutney most popular in the Haryana, Punjab, and Karnataka regions.

To make imli chutney, only use a dried tamarind pulp commonly available in Indian and Asian specialty groceries. Avoid the liquid tamarind sauce or syrup, which often has additional ingredients that adversely affect the chutney's flavor.

Instructions

1. Remove any seeds from the tamarind pulp and discard them.

2. Soak the seedless tamarind pulp in warm water for approximately an hour. The pulp should be squishy with no hard bits.

3. Remove the tamarind pulp from the water and strain the mixture to remove any solids. Be sure all the skins and fibers from the tamarind are completely removed.

4. Heat the oil in a pan on high until the oil shimmers slightly but doesn't smoke.

5. Add the whole cloves and stir fry them briefly, no more than 30 seconds, then remove them and discard them.

6. To the hot oil in the pan, add the tamarind pulp, jaggery, chili powder, pepper, cumin, asafoetida, and salt and stir once or twice.

7. Reduce the heat in the pan to medium and cook the mixture for about 5 minutes, stirring occasionally.

8. Remove the pan from the heat and let the mixture cool completely.

9. Taste the mixture to check the balance of flavors. If the chutney seems too sour, add a little extra jaggery and salt to balance the acidity.

10. Place the cooled mixture in a blender and process to a fine puree.

11. Return the strained mixture to the pan and cook over medium heat, stirring occasionally, until the mixture becomes thick.

12. Pour into an airtight container and refrigerate until used.

Tags: tamarind pulp, discard them, from tamarind, imli chutney, ingredients that, made with

Make Cheese And Onion Snacks

To make a splash during a party, serve a snack that's a little different. Use a banana boat dish to display this snack, and you will have a hit on your hands. This cheese and onion snack is unique, easy and quick to make.

Instructions

1. Preheat the oven to 375 degrees. Allow the oven about 15 minutes to completely warm up.

2. Quarter the medium-sized baked potatoes. Make the cuts long enough to allow the potatoes to open up.

3. Scoop the potato meat out of the potato skins and place in a small bowl.

4. Spread a small amount of ranch salad dressing inside of each potato skin.

Place the potato meat back inside each of the potato skins and place on baking dish. Sprinkle shredded cheddar cheese sparingly on top of potatoes.

5. Place the baking dish, with the potatoes, in the preheated oven. Bake the potatoes for 10 minutes or until cheese is melted. Remove the baking dish from the oven.

6. Garnish tops of the potatoes with green onions. Arrange the garnished potatoes in a banana boat dish or on a glass dish.

Tags: baking dish, banana boat, banana boat dish, boat dish, each potato

Make Subway'S Sweet Onion Sauce

I love Subway's sweet onion sauce and I have actually lost 26 lbs eating them. But in this economy I need to make my favorite sandwich at home. This is delicious.

Instructions

1. Gather all your ingredients and do the prep work for them. White onion is better than yellow and MAui or Vidalia are better still. Make sure your onion is minced very small as it will make the sauce more oniony. Also I like to use fresh minced garlic when I have it rather than the powder. But sometimes easy is best.

2. Combine all the ingredients in a small saucepan and bring to a low boil over medium heat. Do not heat too long since this a sugar (corn syrup) and you do not want to make hard candy!

Simmer for 1 minute.

3. Lat cool and pour into a container. Keep refrigerated until you intend to use it. I prefer the squeeze type bottle to store it since it squirts out the right amount and is easier to control.

There you go Subway sweet onion sauce.

Quick make a sandwich to put it on.

Tags: onion sauce, Subway sweet, sweet onion, sweet onion sauce

End Dependence On Nicorette Gum

Some Nicorette gum chewers overcome their addiction to cigarettes but become addicted to the gum.

The dangers of smoking are well documented, leading many habitual smokers to "kick the habit" and quit smoking. The use of Nicorette chewing gum is one way many smokers reduce their dependence on nicotine. Laced with small amounts of the drug, Nicorette allows the smoker a prescribed way to gradually reduce daily nicotine consumption; the drawback being that many smokers then become chemically dependent on the gum. Kicking the gum habit is similar to dealing with many addictions.

Instructions

1. Consult with your doctor about your Nicorette addiction prior to cessation of the gum. Your doctor may have some helpful information concerning the best way to approach quitting. Generally speaking, many experts advise a gradual decrease in usage until the drug is no longer needed.

2. Substitute normal chewing gum of the brand of your choice with the same flavor as your Nicorette gum; for instance, cinnamon flavored gum in favor of Nicorette's cinnamon flavored gum, so that the switch isn't overly noticeable.

3. Write down how many daily cravings you have that spark chewing the Nicorette gum. Each day for one week, replace one craving for Nicorette with one stick of the regular gum. For week number two, replace two daily cravings with the regular gum.

4. Repeat this method for several weeks, replacing a Nicorette craving with regular gum, until all you're chewing is the regular gum. Additionally, try chewing Nicorette's 2 milligram gum if you've been chewing the 4 milligram gum, to further reduce your dependency.

Tags: chewing Nicorette, cinnamon flavored, daily cravings, many smokers, with regular, your Nicorette

Make Sweet Potato Wedges

Sweet potato fries pair well with pork.

Sweet potatoes make a tasty alternative to french fries. Just 3.5 ounces of sweet potato provides twice the daily recommended amount of vitamin A, as well as calcium, vitamin C, iron and lots of fiber, according to Aggie Horticulture. Slice sweet potatoes into wedges, and cook them in heart healthy oils for a sweet and crispy side to any sandwich.

Instructions

1. Wash potatoes thoroughly.

2. Slice each potato lengthwise. Place the flat sides down on the cutting board.

3. Angle the knife at about a 30-degree angle, then slice the potato lengthwise about 1/4 to 1/2 inch from one edge, depending on how thick you want your wedges. Angle the knife to about a 60-degree angle, and cut lengthwise again. Cut three to four angled wedges from each potato half.

4. Place the potato wedges in cold water.

5. Pour the two oils into skillet or fryer. Turn the stove to medium heat. Heat the oil to 360 to 365 degrees, about three to five minutes.

6. Pat dry the potato wedges. Gently place the potatoes in the skillet, leaving space between each wedge to prevent them from sticking to each other.

7. Cook for 2 to 3 minutes. Turn sweet potato wedges over and fry for another 2 to 3 minutes, or until tender and lightly brown. If using a deep fryer, cook the wedges for about 4 minutes.

8. Remove sweet potato wedges with tongs, and place on several paper towels to drain excess oil. Sprinkle with some sea salt and pepper or with cinnamon sugar.

Tags: potato wedges, Angle knife, Angle knife about, each potato, knife about, potato lengthwise

Substitute Applesauce For Sugar

Learn substitute applesauce for sugar in your baking and you'll have a convenient way to reduce simple sugar content and lend a more complex flavor to your food. Applesauce contains natural sugars that the body breaks down more slowly than refined sugars. These natural sugars don't increase blood sugar as rapidly and are less likely to irritate sugar-sensitive people. Although applesauce can change the texture of baked goods, it also adds moisture and a subtle spiciness that blends well with most flavors.

Instructions

1. Identify the purpose of sugar in the recipe. This will tell you how much of the sugar you can replace. In cold desserts like fruit soup, sugar is just a sweetener. In sweetened side dishes like sweet potato casserole or baked beans, sugar adds both sweetness and flavor. The role of sugar in baking is more complex. Sugar helps aerate and tenderize the food and allows it to brown.

2. Check how much sugar the recipe calls for. Use the measurement of volume, such as cups rather than ounces. If the recipe calls for two different types of sugar, such as white sugar and packed brown sugar, use the combined total by volume. Based on the role of sugar in the recipe, decide whether or not you want to reduce the total sugar used. In most baking recipes, you can reduce the sugar by at least a third without affecting the taste or character of the batter.

3. Measure out the required applesauce. If the food will not be heated, replace the sugar with an equal amount of applesauce. In heated sweet side dishes, as well as cookies, brownies and muffins, you can replace up to two thirds of the sugar. For cakes, however, replace only half the sugar with applesauce. Use about one third more applesauce than the amount of sugar you replaced. For example, in a cake recipe that calls for a cup of sugar, use half a cup of sugar and about 3/4 cup of applesauce.

4. Reduce liquids in relation to the applesauce. Applesauce contains a considerable amount of moisture. You must rebalance the amounts of liquids and solids to prevent your food from becoming soggy. Reduce the main liquid in the recipe, such as milk, by 1/4 cup for every cup of applesauce you add.

5. Add the applesauce. In recipes with no heated ingredients, add the applesauce at the point where the recipe calls for sugar. In a baking recipe, beat the applesauce into the eggs. If the recipe calls for butter or oil, mix the fat into the eggs and then add the applesauce.

Tags: recipe calls, sugar recipe, Applesauce contains, calls sugar, half sugar

Breakfast Restaurants In Elgin Illinois

Get your breakfast on in Elgin

On the Fix River and 40 miles northwest of Chicago is the town of Elgin, IL. The town has more than 100,000 residents and plenty of breakfast places for both residents and visitors. Whether you are looking for something special like Nutella Crepes or a traditional short stack of pancakes, these restaurants are open seven days a week to satisfy your breakfast craving.

Colonial Cafe

Open seven days a week for breakfast, lunch and dinner, the Colonial Cafe has a large breakfast menu including create your own omelets, French toast, hot cakes and country fried steak. Side items items such as cereal, bagels, hash browns and seasonal fruit are also available. The Cafe Be Fit menu features whole grain pancakes and egg white omelets. They serve fresh ground and brewed coffee. Ask about their weekday specials Monday through Thursday.

Colonial Cafe

600 South McLean Boulevard

Elgin, IL 60123

(847) 888-3939

colonialcafe.com

IHOP

Serving seven million pancakes a year, the International House of Pancakes (IHOP) is a breakfast standard. This location serves breakfast all day and is open 24 hours on Friday and Saturday. They serve favorites like buttermilk pancakes and more exotic choices like cheesecake and chocolate chip pancakes. Country Fried Steak, egg and pancake combos, and Nutella crepes omelets are also on the menu. Ask about their all-you-can-eat specials, and discounts for seniors.

IHOP

101 South Randall Road

Elgin, IL 60123-5551

(847) 289-4801

ihop.com

Savoury Restaurant and Pancake House

Just a short six-mile drive northeast of Elgin in the town of Bartlett, is the Savoury Restaurant and Pancake House. Open for breakfast, lunch and dinner seven days a week, they make all their dishes from scratch. Steak and eggs, skillets layered with hash browns, corn beef and hash and three egg omelets are some of their specialties. Crepes and griddle favorites like waffles and french toast are served up daily. Pancakes made the old fashion way or with tropical syrup and pineapple, with Swedish lingon berries or with strawberries and blueberries are also on the menu.

Savoury Restaurant and Pancake House

782 W. Bartlett Rd

Bartlett, IL 60103

(630) 372-8050

savourycafe.com

Tags: Colonial Cafe, days week, Pancake House, Restaurant Pancake, Restaurant Pancake House, Savoury Restaurant, Savoury Restaurant Pancake

What Is A Pimento Pepper

The pimento pepper is a smooth, cylindrical or cone-shaped pepper that resembles the classic bell pepper. Also known as the cherry pepper, the pimento is derived from the Spanish word "pimiento." A type of chili pepper, pimento peppers have a low rating on the Scoville scale, which is a scale used to measure the spiciness, or heat, of a pepper.

Physical Description

The pimento pepper measures up to 4 inches long and up to 2 1/2 inches wide at the shoulder, according to the University of Florida IFAS Extension. The flesh is thick and sweet, not spicy, and when the pepper matures, it is reddish-yellow colored.

Growing

Pimentos are grown like bell peppers, either planted directly in the garden or planted into a container to transplant. In the case of a transplanted pimento pepper, the seedling is ready for planting when it reaches 6 to 10 inches tall. Pimento peppers should be spaced 24 to 30 inches apart -- slightly wider than bell peppers -- in a row that measures between 36 and 48 inches.

Processing

In addition to being grown in home gardens, pimento peppers are also grown commercially but to a limited extent. In preparing the pimento, the rind, seeds and tissue surrounding the seeds are removed, leaving the soft inner flesh. Roasting is a common method of preparation, based on the old Spanish style of suspending the pepper pods on a stick over a fire.

Use

The pimento pepper is one of the most commonly used peppers in canning. A good source of vitamins A and C, this pepper is used in pimento cheese, meat products, salads, sandwich spreads and vegetable dishes, according to the University of Florida IFAS Extension. Only the interior part of the pepper's walls is used in cooking.

Tags: pimento pepper, according University, according University Florida, bell peppers, Florida IFAS

Make Gravy For Mashed Potatoes

Gravy is a savory compliment for mashed potatoes, whether beef, turkey, chicken or pork gravy. The art of making gravy lies in the mix of flour with drippings and in the temperature. Find the right balance of drippings and flour, cook it at the right temperature and your gravy will come out smooth, creamy and just sweet enough.

Instructions

1. Mix the flour and water a half hour before you take the meat out of the oven. Put 3 tbsp. of flour in a 1-cup measuring cup and fill with water to the 1 cup line. Stir to dissolve the flour into the water. The consistency should be paste-like. Set it aside.

2. Take the meat out of the oven and transfer to a platter. Cover the meat with a aluminum foil tent to keep it warm.

3. Pour the drippings from the cooking pan into a heatproof measuring cup. Wear oven mitts to avoid being burned. Place the cooking pan over a burner turned to medium heat. Slowly pour in water while scraping up the remaining drippings from the pan with a wooden spoon. Add just enough water to get all the drippings.

4. Pour the scraped drippings and water from the pan into the measuring cup with the other drippings. You need one cup to make the gravy. If you don't have a cup of drippings with liquid, add beef broth or chicken broth to make the cup, depending on the meat you are serving. If you don't have broth, use water.

5. Pour the drippings into a saucepan and turn the heat to medium high. Bring the dripping just to a boil.

6. Stir the flour and water mix again to remix. Pour about 2 tbsp. into the drippings and stir. If the flour mix blends in immediately and the drippings continue to bubble, slowly pour in about 1/3 of the flour mix, continually stirring while adding in the flour.

7. Turn down the temperature to medium and continue adding the flour mix, a little at a time. Continue stirring while you add the mix. When you see the gravy begin to thicken, lower the temperature and stop adding the flour mix.

8. Look at the color of the gravy. For beef gravy, the color should be dark brown, as should pork gravy. Chicken and turkey gravy should have a golden hue.

9. Taste test the gravy. If it is too sweet and thin, turn the temperature up slightly and add a little more of the flour mix. If it is dry tasting or bland, add a little more broth or water and a pinch of salt and continue to simmer.

10. Turn the temperature off when the gravy is just right and allow it to sit for 5 minutes while you get the rest of the meal ready to serve. Stir before serving.

Tags: adding flour, broth water, drippings from, flour water, little more, meat oven

Make A True Jamaican Rum Punch

The history of Jamaican rum dates back to the 1700s.

In an island that's reputed to have more rum bars per capita than anywhere else on Earth, rum is a serious matter for Jamaicans. Besides having it on the rocks, rum punch is the next most popular rum drink. There are many variations on this recipe, but the combination is what makes it truly Jamaican, says Bill Moore, Chairman of the Culinary Federation of Jamaica.

Instructions

1. Combine one part sour, two parts sweet, three parts strong and four parts weak. That's the intoxicatingly Jamaican ratio, says Moore, of Pushcartfoods.com, a Jamaican road food website..

2. Mix 1 cup lime juice, 2 cups strawberry syrup (or other simple syrup), 3 cups white over-proof rum and 4 cups water, advises Pamella Powell, head of the culinary division of the Jamaica Cultural Development Commission (JCDC) located in the capital of Kingston.

3. Use the juice from freshly squeezed limes, advises Rosemary Parkinson, author of "Nyam Jamaica," "Shake dat Cocktail" and "Culinaria: The Caribbean." That's a must, to keep the real Jamaican flavor, she notes. Parkinson also follows the one sour, two sweet, three strong, four weak combination used by Moore and the JCDC. Specifically, she uses fresh lime juice, sugar syrup, strong rum and for the "weak" combines half ice and half water.

4. Add up to one extra part water, if the lime juice is particularly strong, advises Jennifer Mullings, an American who has lived in Jamaica for more than 20 years and manages a small resort just outside the Jamaica tourist town of Negril.

5. Substitute other exotic ingredients for the water, if you must, "just don't mess with the rum" (and pick your brand well), advises Moore. People are now adding pineapple, grenadine and other juices and calling it rum punch and this trend may or may not have been started by Jamaicans, says Parkinson.

Tags: lime juice, strong four, sweet three

Directions For Using The George Foreman Grill

The George Foreman Lean Mean Fat Reducing Grilling Machine is a popular indoor grill that is convenient and healthy to use, particularly for cooking meats. Reading the instruction manual carefully before using your George Foreman grill is ideal. However, if you do not have your owner's manual or need a quick refresher on a few points of usage, follow a few simple directions to get started on a delicious, easy-to-make indoor grilled meal.

Grill Preparation

Wipe your George Foreman grill plates clean with a damp cloth before using. This is to remove any dust or debris present from packing, transport and storage. Plug the power cord into a 120-volt AC outlet. Connecting the George Foreman grill to power automatically turns the device on, gradually warming the grill plates. Preheat the grill plates before cooking food.

Depending on the model of your George Foreman grill, there may be a temperature valve on top and a light to indicate that grill plates are sufficiently hot. Otherwise, wait three to five minutes for the grill to preheat. Open the grill carefully using a potholder to protect your hands from hot surfaces. You may test the heat by splashing a few drops of water onto the grill to see if they evaporate quickly. Slide the drip tray under the front end of the unit to catch the grease that separates from your food.

Cooking Directions

Carefully place food to be cooked on the bottom grill plate. Then close the grill and allow it to cook for the desired amount of time. This time varies by food item. Carefully remove the food item and puncture test it or make a small cut to check if it is properly cooked. Use the plastic spatula provided to remove food from the grill plates.

If your George Foreman grill has a bun warmer on top, lift the lid latch and place bread on the warmer surface once the grill has preheated fully. Latch the lid into place pressing gently. Do not force the lid closed if your bread is too large for the compartment. Warm any room temperature bread for two to three minutes. Refrigerated bread may take a little longer. Disconnect the grill from power when all cooking is complete.

Grill Cleaning and Maintenance

Wait for the grease to cool before removing and emptying the drip tray. Use the plastic spatula to scrape off any food particles on the grill plates. Wipe the plates down with a paper towel, sponge or damp cloth. Wipe down the grill plates and any soiled portions of the outer surface of your grill with a damp cloth. Let the excess water collect into the drip tray. Gently scrub stubborn buildup with a sponge while the grill plates are still slightly warm. Clean the drip tray and plastic spatula as you would the rest of your dishes. Drip trays, plastic spatulas and removable grill plates--on applicable grills--are dishwasher-safe. Damp-wipe the bun warmer as well.

Tips and Warnings

Never leave the George Foreman grill unattended while in use.

Only use plastic and wooden utensils to handle food while grilling.

Disconnect the grill from power before cleaning, even if the heat is turned off.

Do not use harsh or abrasive cleaners anywhere on the George Foreman grill.

Tags: George Foreman, grill plates, Foreman grill, George Foreman grill, drip tray

Make Stirfry With Beef

Stir-fry is a versatile cooking method.

Stir-frying is a cooking method that can make good use of excess produce and meats. Stir-frying is a quick way to have lunch or dinner on the table in less than half an hour. It is an affordable way to create a healthful meal for your family. You can make a stir-fry by following a recipe or by simply looking through your refrigerator and freezer to see what's available that would go well together. Beef is a versatile meat that works well in most stir-fries.

Instructions

1. Preheat your wok over high heat. If you do not have a wok, use a large frying pan with a thick bottom.

2. Chop vegetables into bite-size pieces. Vegetables that go well with beef include onions, bell peppers, carrots, mushrooms, cabbage and snow peas.

3. Salt and pepper the meat on both sides. If you prefer your beef medium or rare, leave it whole for now. Otherwise cut it into bite-size strips.

4. Add 1 tbsp. peanut oil to the wok. The oil should smoke or almost smoke. Then add the beef. Cook the beef until it is seared on all sides. Remove and set aside.

5. Reheat the wok for a few minutes. Add another tablespoon or two of peanut oil.

6. Place your vegetables in the wok. Cook them for a few seconds before stirring to give them a chance to sear in the high heat.

7. Slice your beef if you left it whole, and return it to the wok.

8. Whisk together 2/3 cup beef broth, 1 tsp. sugar and 1 tbsp. soy sauce. Add 2 tbsp. corn starch. Whisk until the starch dissolves to create a slurry that thickens into a sauce.

9. Mix the slurry into your stir-fry and allow it to cook until it thickens. This should take less than a minute.

10. Remove the stir-fry from the heat, and add 1 tsp. sesame oil. If the stir-fry tastes bland, add more soy sauce. Serve over cooked white rice.

Tags: cooking method, high heat, into bite-size, less than, your beef

Baked Pasta And Bolognese Sauce

A Bolognese sauce can be created for your pasta.

Bolognese sauce is a meat sauce that originated in Bologna, Italy. The sauce is used to cover any type of pasta, such as elbows, penne, ziti or spaghetti. Although Bolognese sauce contains a large number of ingredients, it isn't very hard to make. Once the basic ingredients are cooked, you can transfer the Bolognese sauce to the oven and bake it.

Instructions

1. Place 1 diced onion, 1/2 cup of diced zucchini, 2 diced carrots, 2 diced celery stalks and 2 chopped cloves of garlic in a food processor and blend until pureed.

2. Heat 1 tablespoon of olive oil in a frying pan. Add the pureed vegetables, 1 teaspoon of salt, and cook for 15 minutes. Stir continuously.

3. Add 3 pounds of ground beef to the frying pan and cook until completely browned.

4. Stir in 8 ounces of tomato sauce, and 4 ounces of tomato paste. Cook for 5 minutes. Pour in 8 ounces of dry red wine, and 1 tablespoon of balsamic vinegar. Cook another 5 minutes.

5. Pour 1 cup of beef broth and 1 cup of whole milk in the sauce. Combine and then transfer to a baking dish.

6. Heat the oven to 350 degrees F. Set the sauce in the oven with a lid, and bake for 2 hours. Stir every 25 to 30 minutes.

7. Boil a pot of water 20 minutes before the sauce is set to finish baking. Add 16 ounces of your favorite pasta, and cook until the pasta becomes as soft as you like it.

8. Drain the water from the pasta. Add the pasta to the baked Bolognese sauce and serve hot.

Tags: Bolognese sauce, cook until, minutes Pour, ounces tomato, sauce oven

Make Quick Party Snacks

Get creative with delicious quick snacks.

Serve your guests delicious snacks that don't take the know-how of a professionally trained chef. These quick and easy snacks are tasty treats that leave your guests coming back for more, and please both young and old alike. From deli meats to favorite standbys, there is something for everyone.

Instructions

Pinwheels With a Twist

1. Set out the cream cheese so it can soften while you prepare the other ingredients for your snack. Wash your lettuce and tear into large sections and set to the side. Place your ham and turkey next to slices of provolone, cheddar and Swiss cheese slices. Lay whole wheat tortillas on a flat prep surface.

2. Spread the cream cheese over the entire surface of the tortilla with a spatula or butter knife. On top of the cream cheese, lay pieces of lettuce. Choose only one flavor of cheese to lay on top of the lettuce. Alternate the Swiss, provolone and cheddar slices with each roll-up you make. Lastly, place either ham or turkey on top of the cheese.

3. Place your fingers at the edge of the tortilla on top of the ingredients and tightly roll the tortillas. Do not let the tortillas roll too loosely or they will fall apart when slicing them into pinwheels. Once rolled, hold them together with toothpicks. Place the rolls in the refrigerator for 2 hours.

4. Remove the tortilla rolls from the refrigerator. Pull the toothpicks out and pinch firmly between your fingers. Slice into 1/2-inch slices. Lay the pinwheels on a decorative platter and serve to your guests.

Sweet Snacks

5. Serve a sweet treat on dinner crackers.

Place whole wheat dinner crackers in your freezer overnight. The next day, line the crackers along your work surface. Spread softened cream cheese on top of each cracker.

6. Open a jar of jalapeno mint jelly. Dab a small amount on top of the cream cheese and spread to the edges. Serve this surprisingly sweet treat to your guests on a plate or platter immediately to maintain the freshness of the crackers.

7. Cut the edges from whole wheat bread slices. Spread peanut butter on each slice of bread. Add a layer of strawberry or grape jelly. Roll the sandwiches and refrigerate for two hours.

8. Remove the rolls from the refrigerator. Slice into pinwheels. Serve to the delighted children at your party.

Tags: cream cheese, your guests, whole wheat, dinner crackers, from refrigerator, hours Remove, into pinwheels

Make Broiled Scallops

Broiled Scallops are even better than pan fried

Scallops are one of the many seafood delights that we can enjoy as people. More often people pan fry scallops only for one reason, and that reason being that they do not know cook them any other way. In this "how to" article I will walk you through the easy process of broiling scallops and take away that old age pan frying routine.

Instructions

Make Broiled Scallops

1. First step in broiling scallops is to go out and buy scallops first. Go to your local fish monger or to your seafood department in your local grocery store. Ask for scallops and be sure that they are fresh and have no smell whatsoever.

2. Once you get the scallops home, rinse them off inside of metal strainer. Place onto greased pan and set aside for a few minutes.

3. Take your garlic and butter and place inside microwave container, place inside microwave until the butter is completely melted. Pour mixture of garlic and butter over scallops, toss scallops around until each one is covered in the mixture.

4. Place inside of over and turn it on broil. Be sure to watch the scallops very carefully, broiling them can over cook or burn them in no time. Once you see the scallops slightly turning any color it is time to remove them immediately. Take out of oven, arrange on plate, serve and enjoy !

Tags: Broiled Scallops, broiling scallops, garlic butter, inside microwave, Make Broiled

Substitute For Ancho Chili Powder

Rescue a dinner party by choosing an appropriate ancho chili pepper substitute.

Authentic Mexican food commonly uses ancho chili powder for distinctive flavor. A substitute could make or break your dinner. Jean Andrews, deemed The Pepper Lady because of her years of investigation and international expertise on peppers, suggests acceptable substitutes.

Heat

The poblano is considered quite mild in the world of peppers.

The ancho chili is the dried form of the poblano pepper. It falls into the mild to warm heat category ranging from 1,000 to 2,000 Scoville Heat Units. Pure capsaicin, the heat causing chemical in a chili pepper, measures 16,000 SHU, and a red bell pepper measures zero SHU.

Flavor

The poblano is sometimes referred to as Mexico's bell pepper.

The poblano pepper and its derivatives taste sweet, like a bell pepper, but with a spicy bite. Originally from Mexico, related varieties of this pepper have been developed in the United States.

Substitutes

Anaheim or New Mexico chili powders serve as substitutes to Ancho.

In her pepper guide, "The Pepper Lady's Pocket Pepper Primer," Andrews suggests the Anaheim or New Mexico peppers as substitutes to the poblano.

Tags: bell pepper, Anaheim Mexico, ancho chili, chili pepper, Pepper Lady

What Kinds Of Fruit Cover With Chocolate

Chocolate-covered strawberries are a decadent dessert.

Fruit and chocolate can be a tasty pairing. Certain fruits hold up to the heat of melted chocolate and still retain their sweetness, whether they are used in candy or a chocolate fountain. Before you order your next chocolate fountain or make a batch of chocolates, consider the flavors, colors and textures the fruit will add to your dessert table.

Berries

The sweetness and tartness of berries can go well with the sweetness of chocolate. Some popular berries to cover with dark, milk and white chocolate are raspberries, strawberries, blackberries, blueberries and cherries. Use berries in chocolate fountains or cover them in chocolate for truffles and other desserts.

Melons

Melons are naturally sweet and can pair well with the bitter taste of dark chocolate or the creamy taste of white and milk chocolates. Some popular melons to cover in chocolate are honeydew and cantaloupe.

Citrus

Citrus pairs well with dark, white or milk chocolate. Some popular citrus fruits that can be covered in chocolate are mandarin oranges, oranges, mangoes, papaya, dragon fruit, star fruit and kumquats.

Other Fruits

Other fruits that are sweet enough to hold up to the sweetness of chocolate include bananas, apple slices, kiwi, grapes, pears and apricots. Remember that bananas and apples will oxidize and turn brown when exposed to the air; therefore, peel and chop bananas and apples just before covering them in chocolate, or spray the pieces with orange juice or lemon juice to delay browning.

Dried Fruits

Fruits do not have to be fresh to be covered by chocolate. Cover fruits such as banana chips, dried apple slices, dried apricots, dried cherries or dried cranberries in chocolate to add an exotic texture to the dessert table.

Tags: Some popular, well with, apple slices, bananas apples, chocolate fountain, chocolate Some, chocolate Some popular

Make Glutenfree Granola With Oats And Honey From Scratch

Granola made with oats is one of those foods many people on a gluten-free diet fear they have to give up. Wheat germ is an ingredient in many granolas. And although oats do not contain gluten, they are often grown on the same land where wheat is grown on or processed in factories that also process wheat. Those with celiac disease or gluten intolerance are advised to stay away from commercially produced granola and other oat products.

Instructions

1. Purchase certified gluten-free oats. Make sure the spices you use are also gluten-free -- occasionally wheat is used as a filler in spices.

2. Preheat the oven to 325 degrees F. Oil the cookie sheet. You can also use a 9 ½-inch by 13-inch baking dish.

3. Mix the honey or the maple syrup with the oil. In a large mixing bowl, toss together the dry ingredients, except for the dried fruit. Pour the liquid mixture over the oats mixture.

4. Stir the oats mixture well for a few minutes with a wooden spoon until it is uniformly sticky. Spread the mixture loosely on the cookie sheet up to the rim. Ideally, the layer of granola should be thin so the granola toasts thoroughly and becomes crispy rather than chewy.

5. Bake at 325 degrees F in the middle oven rack for 45 minutes. Check oats to see if they are done. If you are using a deeper dish than a cookie sheet, turn the mixture every 20 minutes and bake for an extra 10 minutes. Bake until the oats are golden brown but not burnt.

6. Toss in the dried fruit when the oats are still warm. Cool before using. Note for next time if the granola is too crispy or chewy for your taste. If too chewy and not sweet enough, add 1/4 cup more honey to the recipe.

Tags: cookie sheet, dried fruit, oats mixture

Melt Chocolate For Dipping

Everything tastes better with chocolate. You can make your own chocolate dipping sauce that can be used with anything. If you like salty and sweet concoctions such as chocolate covered pretzels or peanuts, you will love chocolate covered potato chips or Ritz crackers. These are very popular party foods to serve that will get your guests talking. You can also use this chocolate for dipping more traditional sweets--caramels, candies, cookies and marshmallows.

Instructions

1. Spray the inside of the bowl with cooking spray.

2. Hold the spoon over the bowl and spray the end of it with the cooking spray (see warning, below.)Spraying both the bowl and spoon with cooking spray will make cleaning them much easier.

3. Pour the chocolate and vegetable shortening (or butter) into the bowl.

4. Microwave on high for 60 seconds.

5. Remove the bowl and stir. Place it back into the microwave and heat it on high for another three minutes.

6. Stand by the microwave and stop it every 30 seconds to stir the chocolate mixture and to turn the bowl.

7. Remove the bowl with the oven mitts at the end of 3 minutes and stir. Check to see that all of the chocolate has been completely melted and is smooth.

8. Use the chocolate immediately for dipping. It will harden as it cools.

9. Reheat the chocolate for 30 to 60 seconds and stir if it begins to harden too much before you are done dipping.

Tags: cooking spray, with cooking, with cooking spray, bowl with, chocolate covered, chocolate dipping

Clean Copper Cookware

Copper cookware is often used for decoration only and never cooked in. Those who do use copper cookware for cooking food may come across several problems. Copper cookware should be cleaned regularly, inside and out, to retain the cooking properties and looks of the shiny copper.

Instructions

1. Cut a lemon in half and pour salt on the open side of the lemon. Rub this onto tarnished areas of the copper pot. The salt acts as an abrasive while the lemon cleans the pot. Commercial tarnish removers can be used, but this method is cheap and works well.

2. Mix a paste of lemon juice and salt to use on copper cookware that just needs to be cleaned. Use a soft cloth to rub the mixture over the entire surface. Rinse the pot with warm water and dry with a soft towel. You can use a cloth to polish the copper surface after cleaning.

3. Soak copper pots overnight in a sink full of soapy water to remove any stuck-on foods or grease. Use a soft cloth and warm, soapy water to wash the inside of the pot. Using abrasive materials or scouring pads can scratch the lining on the copper, introducing the copper surface to your food. Copper pots are lined with a metal so copper does not touch the food because it is toxic. Scratching the lining off can be harmful to your health.

4. Clean tarnished copper utensils by placing them in a boiling pot of water. Mix 1 tbsp. of salt and 1 cup of white vinegar. Boil for several hours and then wash with warm water and soap. Rinse the utensils and dry them with a soft cloth.

Tags: soft cloth, copper surface, soapy water, warm water, with soft, with warm, with warm water

Make A Grasshopper Cheesecake

This tasty grasshopper cheescake is sure to please

Remember those grasshopper drinks your parents would have on occassion--the chocolaty minty goodness all wrapped up in an icy drink. Now experience the same taste sensation in this wonderful cheesecake. It's the perfect compliment to any meal.

Instructions

1. Preheat oven to 375. Combine cookie crumbs and melted butter in bowl. Press into bottom and up sides of a 9- inch springform pan.

2. In large mixing bowl, combine cream cheese and sugar. Add in creme de menthe and beat until smooth. Add eggs all at once then stir in sour cream, beating until just combined. Fold in mini-chocolate chips. Pour into crust.

3. Place springform pan into shallow baking dish. Bake for 50 to 55 minutes or until center appears almost set.

4. Cool on wire rack for 15 minutes before loosening the crust from sides of pan. Let cool an additional 30 minutes before removing sides. Cover and refrigerate at least 4 hours before serving.

Tags: minutes before

Crush Cornflakes For Topping On A Hash Browns Potato Casserole

Turn corn flakes into your next casserole topping.

Crushed cornflakes make an excellent, low-fat and healthy alternative as a topping to hash brown casserole recipes. Often hash brown casserole recipes can call for greasier toppings like crushed potato chips or fried onion strings or even bread crumbs tossed in melted butter, all of which taste great but add fat and calories. A few cups of crushed cornflake cereal is an inexpensive, simple and healthy way to make a crunchy topping that pairs well with hash brown potato casserole dishes.

Instructions

1. Measure 2 cups of cornflake cereal into a gallon-size airtight plastic bag. Press all air out of the bag and seal it shut.

2. Lay the bag with cornflakes on a flat surface, such as a kitchen counter. Roll a rolling pin across the bag three or four times, crushing the cornflakes. If you do not have a rolling pin, you can substitute a tall glass and roll that across the bag, crushing the cornflakes.

3. Look at the flakes and determine if they need further crushing.While some will remain about 1/4-inch in diameter, many should be finely crushed, almost to the consistency of bread crumbs. If your cornflakes are not yet this size, roll the rolling pin or glass across the bag an additional two times and check again. Continue rolling until you achieve the desired consistency.

4. Make your hash brown potato casserole as your recipe calls for, following preparation instructions. After filling the casserole dish, top the casserole off with crushed cornflakes by opening the bag and gently sprinkling them across the top.

Tags: hash brown, bread crumbs, brown casserole, brown casserole recipes, brown potato, brown potato casserole, casserole recipes

Substitute Worcestershire Sauce For Soy Sauce

Create a healthier substitute of Worcestershire sauce for soy sauce.

Finding healthy alternatives for ingredients can be difficult. It is often necessary to substitute ingredients due to allergies or specific diets. Soy sauce, for example, is not ideal for someone on a low-sodium diet or for someone who has allergies to soy. Using a Worcestershire-sauce mixture as a substitute helps keep the flavor needed for your dish, but avoids the drawbacks associated with using soy sauce. This Worcestershire-sauce mixture will make 1 cup of soy sauce substitute. So, if the recipe calls for 1/2 cup of soy sauce, use 1/2 cup of the Worcestershire-sauce substitute.

Instructions

1. Calculate the amount of Worcestershire sauce substitute you will need to make for your recipe. This mixture will create a cup of the soy-sauce substitute. Divide or multiply as needed for your recipe.

2. Measure and add 12 tbsp. of Worcestershire sauce to a mixing bowl. Measure and add 4 tbsp. of lukewarm water to the mixing bowl.

3. Mix the Worcestershire sauce and water thoroughly with the whisk. The Worcestershire sauce has a thicker consistency than soy sauce. The water will thin out the sauce when mixed well, achieving the correct consistency.

4. Use the sauce as needed for your recipe. It can be used as a marinade, dipping sauce or cooked into any recipe.

Tags: Worcestershire sauce, needed your, your recipe, Measure tbsp, mixing bowl, mixture will, needed your recipe

Make Ginger Snap Cookies

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There is nothing like the taste and aroma of freshly baked cookies. Gingersnap cookies are a favorite cookie that many people enjoy. Learn create your own homemade gingersnap cookies. The addition of ginger, allspice and cloves make these cookies nice and spicy, yet sweetly delicious. Add this to my Recipe Box.

Instructions

1. Heat the oven to 300 degrees F.

2. In a large bowl, sift together the flour, baking soda, ginger, allspice and cloves.

3. In another bowl, cream together the brown sugar and butter using an electric mixer.

4. Add the egg and molasses and beat at medium speed for 2 minutes.

5. Scrape down the sides and bottom of the bowl with a spatula.

6. Add the flour mixture to the wet ingredients and mix until just blended.

7. Cover the bowl of cookie dough with a piece of foil or plastic wrap, and chill in the refrigerator for 1 hour.

8. Place level tablespoons of the cookie dough onto baking sheets that have been lightly coated with non-stick cooking spray.

9. Sprinkle each ball of cookie dough with a bit of the granulated sugar.

10. Place the baking sheets in the oven and bake for 24 minutes.

11. Take the sheets out of the oven and transfer the cookies to a flat surface to cool down.

Tags: cookie dough, allspice cloves, baking sheets, cookie dough with, dough with, ginger allspice

Make A Slowcooked Boston Butt Dinner

Boston Butt makes a great slow cooker meal.

There's nothing better after work than walking into a home that smells like food and knowing that dinner is ready and waiting for you. Pork roasts are easy to prepare in a slow cooker with all the "fixin's." A good choice of meat for a slow cooker pork dinner is what is known as a Boston Butt. Boston Butts are full of flavor and tender pork meat. You'll find that with a variety of sides cooked in with it, you'll have a family favorite that is easy to make!

Instructions

1. Place Boston Butt into your slow cooker and add one-half cup of water. Because slow cookers retain moisture and allow the condensation to build on the lid and drip back down onto the food, you shouldn't need more than that.

2. Wash and cut potatoes into halves. You can peel them if desired. Place potatoes around the pork and sprinkle with salt and pepper.

3. Peel and slice carrots into one-inch lengths, and add them on top of the potatoes all around the pork. Or you may opt for the ready-to-use baby carrots from the grocery store that are already peeled and cut.

4. Slice a large onion and put it on top of the carrots, then add two peeled cloves of garlic. Top off the slow cooker meal with a can or bag of sauerkraut. Depending on how flavorful you want your meal to be, you can drain the sauerkraut or not. Sprinkle paprika over the meal and you're ready to "set it and forget it."

5. Place the lid on the slow cooker and set it to medium or the eight-hour setting. When you return, your whole house will smell good. Serve with sliced sourdough bread or French bread for a filling meal that the whole family will love.

Tags: slow cooker, Boston Butt, around pork, cooker meal, potatoes around, potatoes around pork, slow cooker meal

Make Buko Juice Or Coconut Milk Drink

Buko Juice

Buko juice is a popular refreshing drink from the Philippines. "Buko" is a Filipino word which means "young coconut" in English. Hence, Buko juice is also known as Coconut Milk Drink. There are two ways to prepare a Buko juice, one is by using fresh coconut juice from the coconut fruit, the other way is by using canned Buko juice concentrate purchased from groceries carrying Asian products. Either way, they offer a refreshing and healthy drink. Buko juice is known to help cure UTI (Urinary Tract Infection).

Instructions

1. Remove the outer shell or husk of the coconut fruit by using a sharp butcher knife or machete until the middle layer is exposed. Crack open the top part of the coconut fruit.

2. Pour coconut milk through a strainer into a tall pitcher. Straining will give you a clear coconut milk free from small particles.

3. Take out the coconut flesh or meat using a lemon zester to shred. Add the coconut meat to the pitcher, then stir in water and sugar

4. Add ice cubes and serve.

Prepare Buko Juice from Canned Buko Juice

5. Go to the nearest grocery that carries Asian food and drink products. Get 2 cans of cocount fruit juice or milk concentrate.

6. Get a pitcher and pour in the coconut juice.

7. Add water and sugar. Stir.

8. Add ice cubes and serve.

Tags: Buko juice, coconut fruit, Buko Juice, coconut juice, coconut milk

Make Mango Chili Salsa

This is a great recipe for Mango Chili Salsa. There are several recipes out there, but this one seems to work every time without to much hassle for a chef. Also, this makes for a wonderful addition to most fish dishes--especially salmon.

Instructions

Make Mango Chili Salsa

1. Take the pair of mangoes and peel them. After peeling them, take out the seeds and chop the mangoes up into small chunks. Place these in the mixing bowl.

2. Add the lime juice to the mangoes in the bowl and mix until the lime juice covers the mangoes. This helps the lime juice mix in nicely with the mangoes and also helps the mangoes not go bad quite as quickly.

3. Add the cilantro to the mango and lime juice mixture. If using fresh cilantro, chop the cilantro finely before adding it to the mangoes and lime juice.

4. Add the Jalapeno Peppers to the mixture. If using fresh Jalapeno Peppers, dice them finely as well before adding them to the mixture.

5. Dice the red bell pepper and the red onion before adding them to the mixture.

6. Mince the garlic clove before adding the garlic to the mixture.

7. Pour in the pineapple juice over the mixture. Add salt and pepper for taste.

8. Once everything is inside the bowl, mix well. It will be slightly chunky--but taste even better.

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Set Up A Chocolate Fountain

Chocolate fountains add to a party.

A chocolate fondue fountain adds an extra touch to the refreshments at a baby or bridal shower, and kids love it at their birthday parties. The secret to a successful fondue fountain is to take it slow, don't over cook the chocolate and keep any lumps out of the fountain. Fresh fruit such as strawberries or apples are good for dipping. Angel food cake is also good because it won't fall apart when dipped. The fountain circulates and keeps the chocolate warm but will not melt the chocolate.

Instructions

1. Wash the chocolate fondue fountain. A machine should be washed as soon as you finish using it in order to remove the chocolate. But fountains collect dust so give it a quick washing to remove dust. Dry the chocolate fountain before using.

2. Buy chocolate designed for chocolate fountains. It flows through the machine better than the solid chocolate bar. A small amount of oil or cocoa butter can be used if needed for better flow. Try not to use more than 2 tbsp. because it takes away from the flavor of the chocolate.

3. Place the fountain in the location it will be used. It's easier to set the fountain up before you put in the chocolate.

4. Pour the chocolate callets (chocolate for the fountain comes in tiny chocolate droplets called callets) in a microwave safe bowl. Place bowl in microwave.

5. Microwave the chocolate for 40 seconds. Remove bowl and stir. Repeat until chocolate has melted. It's easy to overcook chocolate so microwave just until it has melted. Microwave time varies according to how much chocolate you're melting. Stir vigorously before putting chocolate in fountain to remove any lumps.

6. Pour melted chocolate fondue into the bottom of the fountain. If additional chocolate is needed, repeat steps 4 and 5 before adding chocolate to the fountain.

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Imported Wine Gifts

California's Wine Country is fabulous, but France takes the cake with wine.

Some of the most memorable gifts are items the recipient thoroughly enjoys, yet would never actually purchase for himself. A classy or exotic bottle of wine imported from a country known for its high-quality wines is the perfect way to spoil a close friend, relative or lover and express your appreciation.

Riesling from Germany

For the lover of white wines, select a Riesling to import from Germany. Some varieties of Riesling include Kabinett (a light wine that ranges from dry to sweet), Spatlese (made from grapes harvested after the normal picking season) and Auslese (which is harvested from very ripe bunches and tends to be intense). Choose a winery such as Maximin Grunhaus or Dr. Loosen Estate to ensure a quality bottle of wine.

Tempranillo from Spain

Rioja, Spain is known for its long history of making quality wine and has been openly regarded as a precious commodity by the country since at least the 17th century. Tempranillo is a bold, classic red wine with a vibrant flavor that pairs especially well with red meat. For a top quality bottle, choose a Spanish winery such as Bodegas Muga or Sierra Cantabria.

Pinot Noir From France

For a truly classy bottle of wine that any wine connoisseur would truly appreciate, choose a Pinot Noir from France. The lover of California Pinot Noirs may be astounded by the different experience the French version delivers. These wines tend to be rich, flavorful and full-boded. Choose a winery such as the famous Domaine de la Roman e-Conti for a truly extravagant gift, or select Maison Joseph Drouhin for a version that won't break the bank.

Nebbiolo From Italy

Italy is as well-known for its fantastic wines as for its famous cuisine. Pass up the Merlot and Cabernet Sauvignon and choose Nebbiolo for a truly unique gift. The Nebbiolo grape is very difficult to grow and has only really been successful in Northern Italy. This means there are no real substitutes for this wine from other wineries throughout the world, and its rose-like quality is sure to deliver a one-of-a-kind experience. For a top quality bottle, choose a winery such as Angelo Gaja or Pio Cesare.

Tags: winery such, bottle wine, quality bottle, bottle choose, Choose winery