Make Lemon Garlic Butter On Top Of Grilled Scallops

Scallops with lemon-garlic butter only takes 10 minutes to prepare.

For a fast and easy main course, try making grilled scallops with lemon-garlic butter. The scallops only need a few minutes to cook, and the butter is made with only a few ingredients. This delicious seafood dish won't take you longer than 10 minutes to prepare.

Instructions

Make the Lemon-Garlic Butter

1. Put the wine, vinegar and garlic in a small sauce pot over high heat. Bring the mixture to a boil. Let it boil, uncovered, for approximately four minutes, until it reduces to about 1/4 cup of liquid.

2. Turn down the heat to low. Add one piece of the butter, and whisk it into the liquid mixture. Add the remaining pieces of butter, one at a time, whisking as you add each piece.

3. Remove the pot from the heat. Add the lemon juice, and then stir your lemon-garlic butter.

4. Season the lemon-garlic butter with salt and pepper, a little at a time. Taste the butter, and add more salt and pepper if you would like. Cover the pot with a lid to keep it warm.

Grill the Scallops

5. Clean the grill to ensure that the scallops don't stick when you cook them. If there is hardened, dried food stuck on the grates, your scallops could fall apart when you try to flip them. Heat your grill to medium-high heat.

6. Pat each of the scallops with a towel until they are all dry. Lay them out on a tray. Pour a dime-sized amount of olive oil on each scallop. Spread the oil on each scallop until all the sides are coated.

7. Season the scallops with salt, pepper and lemon pepper seasoning. Be sure to sprinkle the seasonings on all sides of the scallops. Refrigerate the scallops until your are ready to grill them.

8. Spread olive oil on the grill to prevent the scallops from sticking. Grill the scallops for about two to three minutes on each side.

9. Pour the lemon-garlic butter over the scallops, and serve the dish immediately.

Tags: lemon-garlic butter, salt pepper, scallops with, each scallop, minutes prepare

Get A Hibiscus Trees To Flower

Certain varieties of hibiscus flowers can grow as large as the average dinner plate.

The hibiscus is a plant native to warm climates and tropical areas. It produces large flowers which last for only one day. The plant makes up for the short-lived nature of its flowers by giving off over 100 blooms per year. The hibiscus does most of its blooming in the warm months. If you want your hibiscus to produce flowers when it is not naturally in bloom, you may force the plant to bloom. This can produce colorful flowers almost year-round. However, letting your plant rest for a few months during the year is best for its long-term health.

Instructions

1. Bring your plant indoors before the first frost. If you wish to have the hibiscus tree bloom all year, it will need to be in a pot. This will allow you to move the plant to warmth before it goes dormant.

2. Place the hibiscus tree in front of a window which receives a lot of natural sunlight in a room with fluorescent light in the room. The short days of winter do not cast enough daylight to force a hibiscus tree to bloom.

3. Water the hibiscus tree as soon as the soil has been dry for a day or two. Hibiscus plants do not like to sit in wet or soggy soil. Do not allow the soil to puddle with water; stop watering when the soil is moist.

4. Feed the hibiscus tree a water-soluble fertilizer with every watering. Hibiscus plants need a lot of nutrients to bloom. Follow the manufacturer's instructions for correct application of fertilizer.

5. Watch for spider mites and aphids on your hibiscus tree. Both of these pests can cause severe bud loss on a hibiscus. If you notice any pests on your hibiscus, wash the hibiscus with a spray of warm water from a spray bottle. A severe infestation may need an insecticide application.

6. Cut off any leafless shoots, using a pair of pruning shears. Empty shoots still require energy from a plant, thus taking away energy needed for blooms.

7. Run a humidifier in the room with the hibiscus tree. Air that is too dry can cause damage to a hibiscus tree. Keep the temperature of your home between 70 and 75 degrees Fahrenheit to mimic tropical conditions.

Tags: hibiscus tree, your hibiscus, Hibiscus plants, hibiscus tree bloom, room with, tree bloom

Chex Mix

About Chex Mix

Although you can buy prepared Chex Mix in a variety of flavors today, it was originally a recipe created by Ralston Purina in the 1950s to help sell Chex cereal.

Original Recipe

The original Chex Mix recipe, which appeared in 1955, included corn, rice and wheat Chex, nuts, pretzels, bagel chips, butter, Worcestershire sauce, seasoned salt, garlic powder and onion powder.

Pre-Packaged Chex Mix

After General Mills acquired Ralston Purina, the company launched a new line of Chex Mix snacks in 1994.

Varieties

General Mills features more than a dozen varieties of Chex Mix, including peanut lovers, cheddar and barbecue. A high-end line called Chex Mix Select includes specialty flavors like chocolate turtle and sweet-and-salty trail mix.

Nutritional Information

According to General Mills, prepared Chex Mix contains 40 to 60% less fat than potato chips. However, most varieties are high in sodium.

Healthier Options

Chex Mix now comes in "100 Calorie" packs to help control snack portions. The packs are available in cheddar and chocolate caramel varieties.

Tags: General Mills, prepared Chex, Ralston Purina, varieties Chex

Make Smoked Salmon Sushi

If you'd like to try your hand at making sushi but don't want to use raw fish, try making smoked salmon sushi. Although sushi is traditionally made with raw fish or vegetables, the piquant flavor of rice vinegar makes a great complement to the earthy taste of smoked salmon. This type of sushi also has the advantage of being less perishable than sushi made with raw fish. Smoked salmon is cured and most varieties can be kept safely at room temperature for a few hours, so smoked salmon sushi is a great choice for packing in a lunch box.

Instructions

1. Place the rice in a strainer and rinse repeatedly until the water runs clear. Put the rice in a pot or saucepan and add 1 3/4 cups water. Allow the rice to soak for 30 minutes before cooking.

2. Cover the pot and bring the rice and water to a boil. Reduce the heat to low and simmer, covered, for 20 minutes.

3. Remove from heat and let the rice sit covered for 15 minutes. Stir in the vinegar, sugar and salt.

4. Place the sheet of nori with the shinier side down on the bamboo sushi mat. Spread a layer (about 1/4 inch deep) of sushi rice over the nori. Leave about half an inch bare on all sides of the nori.

5. Add the smoked salmon in an 1 to 2 inch strip lengthwise across the center of the rice. You may need to cut the salmon into pieces to fit.

6. Roll the sushi mat to form a compressed cylinder of sushi. Continue rolling and pressing to gently shape the sushi cylinder.

7. Remove the mat and cut the sushi into 1-inch pieces with a wet knife. Serve immediately or refrigerate in a sealed container and use within one week.

Tags: covered minutes, made with, made with fish, smoked salmon, smoked salmon sushi

Prepare Stuffed Jalapeno Peppers With Cream Cheese Filling

Jalapeno peppers make good appetizers.

With their small size, stuffed jalapenos make a good appetizer or pot luck offering. The cream cheese in the recipe complements the fiery nature of the chili peppers, balancing the heat to make them go down a little easier for those with sensitive palates. Shop for jalapenos that have a relatively uniform size, and try to select the largest ones available, as these will be the easiest to prepare and fill.

Instructions

1. Soften the cream cheese by removing it from the package and placing it in a microwave-safe bowl. Microwave the cheese for 10 to 15 seconds. Leaving the package on the counter for 20 minutes at room temperature can also soften the cheese enough to mix it easily.

2. Mince the cilantro and place it into the bowl of cheese. Add minced red pepper, cooked bacon, cheese, cilantro and salt. Mix all ingredients thoroughly and set aside.

3. Put on the gloves and prepare the jalapenos by slicing them lengthwise down the middle and removing the seeds. The gloves are necessary for keeping the capsaicin off the fingers, the natural chemical found in the peppers and the element that gives peppers their heat. Do not touch your face when working with the chiles as the oils will create a burning sensation on the skin.

4. Coat the peppers with a light amount of vegetable oil and place them face down on a cookie sheet or in a roasting pan. Slide the pan into a preheated 350 degree Fahrenheit oven and roast until the peppers soften, about 15 minutes.

5. Take the pan out of the oven and allow the peppers to cool before working with them. Turn the peppers over and spoon the filling into the peppers. Place any leftover cheese mixture into the refrigerator and use within a week, either making more peppers or using them in Mexican or pasta dishes.

6. Serve the stuffed jalapenos as is or heat them in the microwave for about three minutes. For a more pleasing presentation, place the stuffed peppers back into the oven and cook for 15 or 20 minutes or until the cheese begins to brown.

Tags: make good, stuffed jalapenos, working with

Make Chicken And Dumplings

One of the most soul-satisfying chicken dishes of all time: Chicken and dumplings simply pairs a rich, savory chicken stew with dumplings that are cooked right on top of the simmering chicken. This recipe serves four to six.

Instructions

1. Pat the chicken dry with paper towels, season with salt and pepper, and set aside.

2. Heat 2 tbsp. of the oil in a saucepan over medium-high heat.

3. Add the chicken thighs. Sear well on both sides, doing this in two batches if your saucepan isn't large enough to hold them all at once. Remove the thighs when they're done and set aside.

4. Add the onion, carrot and thyme to the pan. Saute until tender, about 3 to 5 minutes.

5. Return the chicken to the pan and add the chicken broth and 3/4 c. water.

6. Bring the liquid to a simmer, then lower the heat, cover the pan, and simmer very slowly for 15 minutes.

7. Meanwhile, heat 2 tbsp. oil in a smaller pan. Sprinkle in enough flour to form a thick paste - about 2 to 3 tbsp. - and cook, stirring with a wooden spoon, until the paste turns a light golden brown. Set aside.

8. After the chicken has simmered for 15 minutes, remove it from the pan and chop roughly. Return it to the pan.

9. Stir in 1/3 c. of the cream and the cooked flour mixture. Bring the stew to a simmer, stirring frequently. Once it simmers it will start to thicken.

10. Add the peas and a few extra pinches of black pepper.

11. While the chicken heats, stir together 1 c. flour, the sugar, 1/2 tsp. salt, the remaining cream and the baking powder until roughly combined. Add water in small increments until a very thick batter is formed that can be taken up in scoops by a wet spoon.

12. Drop the batter onto the slowly simmering stew in spoonfuls.

13. Cover and simmer for 15 minutes or until a toothpick inserted in the largest dumpling comes out clean. Taste one to be sure.

Tags:

Win At Petanque

Learn win at Petanque.

Petanque is very similar in nature to Bocce. Both games consist of players landing large, heavy balls as close as possible to a target ball. The player or team that lands a ball or balls closest to the target ball earns points. Unlike Bocce players, Petanque players typically throw with the palm facing downward, giving the balls backspin as they land beside the target. Winning at Petanque requires finesse, a bit of luck and plenty of practice.

Instructions

1. Stand in the throwing ring and toss your first boule at the target boule. Pull the boule forward with your palm facing forward and release with your arm straight in front of you. As the boule leaves your fingers, flick your fingertips downward to spin the boule backward. This backspin will prevent the boule from rolling upon contact with the ground.

2. Step out of the throwing ring so that your opponent can throw. Your opponent will continue throwing boules until one lands closer to the target boule than your boule. If your opponent fails to do so with all four boules, you will finish the round by throwing your three remaining boules.

3. Knock your opponent's boules away from the target boule. Instead of dropping your boule near the target boule, it is often more strategic to roll your boule into your opponent's boule. This transfer of kinetic energy will knock the opposing boule away while simultaneously stopping your own in its previous position.

4. Throw your first three boules several feet away from the target boule for an alternate strategy. Use your last boule to strike the target boule and knock it toward your first three. This technique is especially useful when the target boule is close to the throwing circle, making for a relatively easy fourth toss.

5. Approach the target boule after all boules have been thrown and tally the points. Only the player with boules closest to the target boule earns points. If the two closest boules belong to the same player, that player receives two points. If the three closest belong to the same player, that player receives three points. If the four closest boules belong to the same player, that player receivers four points.

6. Earn 13 points before your opponent to win the game. Focus on landing one boule nearer to the target boule than you opponent, instead of trying to land all four nearer to the target boule. Slow and steady wins the race, and Petanque is no exception.

Tags: target boule, your opponent, belong same, belong same player, player that, player that player

Make Simple Cold Bean Salad

Combine your favorite beans for a cold salad.

A cold bean salad makes a simple, healthy side dish or even a light main dish for dinner. The beauty of this recipe is that it works with any number of different beans and can be easily adjusted to suit your taste or the ingredients in your pantry. Add a balsamic vinegar for a little tang. You can add some chopped green onions or crushed garlic to this salad to give it even more flavor. This salad lasts almost a week in the refrigerator and is actually tastier after sitting in the citrus juice and olive oil for a few hours.

Instructions

1. Drain all the beans from the cans and rinse any that need it. Drain the canned corn as well.

2. Stir all the beans and the corn together in a bowl. Chop some green, yellow or red peppers into bite-size chunks and add them to the beans.

3. Drizzle the salad with olive oil and balsamic or apple vinegar. Squeeze some lime or lemon juice over the top. Add salt and pepper to taste.

4. Serve your cold bean salad as a side dish, a healthy main dish with bread, or on top of a fresh green salad.

Tags: bean salad, cold bean, cold bean salad, main dish, side dish

Kill Pecan Trees

Pecans have a nice flavor, but the trees may be a problem in your yard.

Pecan trees provide your yard with valuable shade and free nuts. The nuts drop from the tree, causing a problem if you don't pick them up. The nuts attract animals into your yard and unless you're willing to put in the work of harvesting the fruit from inside the pecan nut. Killing the pecan tree removes the hassle of picking the nuts from the ground and gives you more space in your yard.

Instructions

1. Drown the roots of the tree with full-strength distilled white vinegar. Vinegar removes moisture from the tree roots, which is enough to kill it. Pecan trees also need a relatively dry, yet still moist soil to grow properly. When you over saturate the soil on top of the roots, you help kill the pecan tree.

2. Coat the roots and the base of the pecan tree with herbicide. The herbicide seeps through the bark of the tree, to reach the inside. Use an herbicide designed to kill trees or tough plants, rather than one to kill grass or weeds.

3. Cover the base of the pecan tree with mulch. Trees can survive with a few inches of mulch, but more than that and the mulch acts as a barrier between the tree and the environment. The mulch absorbs rain and water and without enough water, the pecan tree dies.

4. Use a saw to remove the limbs from the tree and then strip the bark. The bark protects the inside of the tree from animals, pests and diseases. When you remove the tree bark, you open it up for potential infection, which can kill the pecan tree.

5. Pour salt over the roots of the pecan tree. Apply an even coat of salt to any exposed roots, which helps strip moisture from the roots and kill the tree from the bottom, up. The salt will wash away harmlessly, after the next rainfall.

Tags: pecan tree, your yard, from tree, tree with, base pecan, base pecan tree

Use Celery Seed In Cooking

Celery Seed is the dried fruit of the plant Apium graveolens, a wild variety of common celery. These small, brownish-green seeds have a flavor similar to celery combined with fennel or anise. Celery seed is particularly useful when you want to add a celery flavor to a cooked dish when the crispy crunch of the actual vegetable is undesired.

Instructions

1. Create a fragrant bouquet garni that includes celery seed. A bouquet garni is a bundle of herbs and spices enclosed in a small, cheesecloth sack and immersed in simmering stews, broths and soups for added flavor. Remove the bouquet garni before serving.

2. Make classic bread and butter pickles using celery seed for flavoring. Serve the pickles alongside sandwiches or hamburgers or eat them alone for a deliciously tart snack.

3. Sprinkle ground celery seed on cold-cut sandwiches for an added kick.

4. Add celery seed to any potato salad recipe for a fresh, summery taste.

5. Season hearty, New England clam chowder with celery seed.

Tags: celery seed, bouquet garni

Make Pulao

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Pulao originated in the regions of Persia and Arabia. It is a rice which is refried, aromatic and full of spices. Just like regular rice, it can be used as a side dish and lots of things can be added to it. It is often used as a side dish on many special occasions such as at Muslim festivals and Hindu weddings. If you are looking for something that is unusual to serve at a dinner try this dish. Read on to learn make pulao. Add this to my Recipe Box.

Instructions

1. Put the ghee in the heated skillet. Fry the onions, ginger, garlic, cloves and cinnamon over high heat.

2. Add the tomatoes and chili powder after the onions begin to turn soft and translucent.

3. Continue to fry this mixture until the smell of the marsala goes away.

4. Put the rice into the mixture and fry it up for about 2 minutes. Add in the water, reduce the heat on the stove to medium, cover the mixture and let it cook.

5. Drop in the prawns, green chili and garam marsala when the rice looks half done.

6. Stir up the rice mixture. Cover the mixture again and let it cook until the prawns are cooked and the rice is dry.

7. Mix in the saffron soaked in milk before you remove the rice from the flame.

Tags: side dish, used side, used side dish

Cook Yams Healthily

Yams can be cooked in a variety of ways.

In the U.S., sweet potatoes are commonly called "yams," although the two are different species. They can be prepared similarly, however. Yams are delicious and packed with vitamins A and C, iron, potassium, fiber and beta-carotene. They are highly versatile, easy to prepare and can be baked, mashed or even microwaved. The American diet is typically lacking in yellow vegetables, and eating yams is one way to enhance our nutrition. Yams are native to South and Central America, Asia and Africa, and were introduced to Europe by Christopher Columbus. They are widely grown in warm climates, particularly in Africa, southern Asia and the south Pacific. I

Instructions

1. Baking yams is the most straightforward way to prepare them. Wash the yams thoroughly using a vegetable brush. Prick them with a knife or sharp fork. Yams, or any tubers, can explode if they do not have an outlet for steam. Preheat your oven to 375 degrees and bake for approximately 40 minutes. When done, the skin will take on a wrinkly appearance. Slice them open and add a bit of butter or a healthy spread and a sprinkle of cinnamon.

2. Wash and peel four or five medium sized yams for casserole cooking and slice thinly. Spray a casserole dish with nonstick spray and lay down a layer of yam slices. Dot the yams with butter or similar spread. Sprinkle the yams with a few broken walnuts and dust with cinnamon. Continue to layer, and drizzle honey on the top layer. Bake in a covered dish in a 375-degree oven for approximately 40 minutes. When the yams are tender, remove the lid and place the casserole under the broiler for 5 minutes or until brown.

3. Wash and peel four to five medium-sized yams and cut them into strips for french fries (or, if you have a french fry cutter, simply use that). Place the yams in a plastic bag and shake with 1 tsp. of cinnamon and 1/4 tsp. of nutmeg. Add 1 tbsp. of olive oil and shake to coat. Spread the potatoes on a baking sheet, and bake at 375 degrees for approximately 25 minutes. They are ready to serve when they are brown on the outside and tender on the inside.

4. Wash, peel, dice and boil five medium-sized yams until tender and drain for mashed yams. Mash with 1/3 cup of butter or healthy butter substitute, 1 tsp. of cinnamon, 1/4 tsp. of nutmeg and 1/2 cup of low fat milk. Begin mashing and add the milk last while continuing to mash. This helps to prevent the milk from curdling when it comes into contact with the hot yams. You can use a potato masher, mixer or large spoon to mash the yams. Lumps are OK.

Tags: approximately minutes, Wash peel, approximately minutes When, butter healthy, cinnamon nutmeg

Cheese And Pineapple Gelatin Salad

A gelatin salad combines many different ingredients and textures that are chilled in the refrigerator to create a refreshing treat. Cheese and pineapple gelatin salad consists of ingredients that you would not normally consider eating together, but which make a rich and creamy dessert that you can take to a summer barbecue or enjoy indoors on a rainy day. The dessert pairs well with most dishes.

Instructions

1. Pour the crushed pineapples into a colander to drain the excess juices. Place a bowl under the colander to catch the juice to reserve for later.

2. Pour the pineapple juice into a measuring cup. Add water to the pineapple juice until you have 3/4 cup of liquid.

3. Combine lemon gelatin with boiling water in a bowl. Stir the mixture until the gelatin dissolves.

4. Add the pineapple juice and lemon juice to the gelatin. Stir to mix the ingredients and chill in the refrigerator until it thickens slightly.

5. Add the crushed pineapples and shredded cheddar cheese. Mix into the gelatin and set it off to the side.

6. Beat the heavy whipping cream in a bowl with a hand mixer until it thickens. Combine cream cheese with powdered sugar in a separate bowl until smooth.

7. Combine the cream cheese mixture with whipped cream mixture. Fold the ingredients into the geletin and pour into a mold. Cover the gelatin and chill until it firms, which will take around 2 to 3 hours.

Tags: pineapple juice, Combine cream, Combine cream cheese, cream cheese, crushed pineapples, gelatin salad

Make Scalloped Potatoes With Cheese

Scalloped potatoes are a down-home side dish that goes with just about any meat entree. Making scalloped potatoes with cheese converts the dish into true comfort food, sure to please any member of your family. Making fresh scalloped potatoes with cheese is not difficult and tastes much better than the option offered in a box at the grocery store.

Instructions

1. Grease a shallow baking pan with oil or lard to prevent sticking. Preheat the oven to 375 F.

2. Lay thinly sliced potatoes in the shallow baking pan, making sure the slices are distributed evenly in the pan at about the same depth.

3. Melt the butter or margarine in a saucepan. Whisk the flour into the butter until the mixture is smooth.

4. Add the milk, and cook the mixture over medium heat until it is thick and bubbly.

5. Add the grated Cheddar cheese, and stir the mixture continuously until the cheese is melted.

6. Pour the cheese mixture over the potatoes in the shallow pan.

7. Cover the pan with aluminum foil, and place it in the oven for 30 minutes.

8. Remove the foil, and cook the potatoes uncovered for another 45 minutes to 1 hour, or until they are fork tender.

Tags: mixture over, potatoes shallow, scalloped potatoes, scalloped potatoes with, shallow baking, with cheese

Make Corn Nuts

Make Corn Nuts

Contrary to their name, corn nuts are not nuts at all. They are a popular American snack food made by deep frying corn kernels until they reach a hard, brittle consistency, and then seasoning them with various spices. Corn nuts can be served as a snack or used in various recipes.

Instructions

1. Fill a medium-size saucepan with vegetable oil, until it's around 1 inch deep. Turn the heat to high, and bring the oil to 300 degrees F, using a cooking thermometer to check the temperature.

2. Reduce the heat to medium, and add the corn kernels to the hot oil. Fry for 2 to 3 minutes, or until the kernels are golden brown. If your pan isn't large enough for all the kernels, fry them in batches, 2 to 3 minutes each.

3. Line a medium-size bowl with paper towels, and transfer the fried corn nuts to the bowl. Allow them to sit for 2 to 3 minutes, or until most of the oil has drained off.

4. Discard the paper towels, and sprinkle the corn nuts with salt, dried paprika and cayenne pepper to taste. Omit the cayenne and replace with ground black pepper, if you prefer less spicy corn nuts.

5. Serve the seasoned corn nuts immediately for optimal taste, or store in an airtight container. They will keep up to 1 week, if covered and stored. Do not refrigerate if you don't want cold corn nuts, as there is no good way to reheat. This recipe yields approximately 8 oz. of corn nuts.

Tags: corn nuts, corn kernels, corn nuts, Make Corn, Make Corn Nuts, minutes until

West Bend Bread Machine #41052 Instructions

You can make your own flour recipes come to life with the West Bend 41052 bread making machine.

The West Bend 41052 bread making machine allows you to make a variety of flour-based foods, from basic bread and pizza dough to doughnuts and pastries. You must add the ingredients for your recipe in the proper order to get the most out of your machine. You also must follow the specific instructions included with your machine to ensure that what comes out of the machine is precisely what you were hoping for.

Instructions" button on the pan's edge. Close the machine's cover over the pan.

7. Plug the machine's cord into a functioning power outlet. Wait for the machine to power on and for its "Control Panel" arrows to point to the "basic" and "medium" settings. Look at the time setting for the bread to be "3:10," or three hours and ten minutes; this is the time it will take to make the bread.

8. Press the "Start/Stop" button to make the bread. Listen for the "alert" sound and look for "0:00" to appear in the timer's display; this signals the bread is finished. Press and hold the "Start/Stop" button until the "on" light goes out.

9. Put on the hot pads and open the machine's cover. Unlock the bread pan from the machine by pressing down its "

10. Shake out the bread loaf onto the cutting board. Leave it to cool for at least 15 to 30 minutes. Slice the bread with the table knife once it has cooled.

Tags: West Bend, 41052 bread, 41052 bread making, Bend 41052, Bend 41052 bread, bread making, bread making machine

Pink Valentine Party Ideas

Pink is the hue associated with Valentine's Day festivities.

The color pink is associated with Valentine's Day. Using the color pink in your Valentine's Day party decorations is practically required. If you are throwing a Valentine's Day party, there are many ways to incorporate the color pink into your decorating scheme.

Food

Serve pink lemonade, grapefruit wedges, pink-colored candies and cookies with pink icing. Serve a pink fruit salad that includes raspberry jello, pineapple, nuts, cottage cheese, pecans and cool whip.

Decorations

Use various shades of pink crepe paper streamers to drape doorways.Cut large hearts out of pink construction paper or poster board. Write the names of your guests on the hearts and tape them to the walls.

Party Favors

Purchase or make pink party favors. A philanthropic option is to give guests a pink breast cancer awareness ribbon, available for purchase from a multitude of breast cancer awareness advocacy groups. Proceeds go to benefit breast cancer research. Talk about a sweet and festive way to give back to the community!

Tags: breast cancer, color pink, associated with, associated with Valentine, breast cancer awareness

Make A Car Payment To Chrysler Financial

Make your car payment to Chrysler Financial in one of several ways.

Chrysler Financial provides auto financing for new Chrysler, Dodge and Jeep vehicles, as well as used vehicles purchased from a Chrysler dealer. Making your car payment to Chrysler Financial is simple and can be done in several convenient ways.

Instructions

1. Gather the documents needed to register for your Chrysler Financial account and make a payment. You will need your auto loan account number (look on your bill or payment book), the last eight digits of you VIN (vehicle registration) and your bank routing and checking account number.

2. Visit chryslerfinancial.com and register your account. As of Aug. 25, 2009, you must register for account access even if you have previously had an online account.

3. Create a username and password for online account access. Enter a valid e-mail address and your loan account number and the last eight digits of your VIN. Click "Register" when you are done.

4. Check your e-mail to activate your account. Within a few minutes you will receive an e-mail from Chrysler. Click on the link provided to complete your registration.

5. Click on "Make a payment." Enter your bank routing number and account number and the amount of your payment. Click on "Submit" to finalize your payment. Write down your confirmation number.

Tags: Chrysler Financial, account number, your payment, account access, bank routing

The Dangers Of Silicone Bakeware

Silicone bakeware is a popular solution for all sorts of baking needs, ranging from pan liners to muffin cups, from bundt pans to novelty cake pans. Silicone bakeware is durable, non-stick, brightly colored and quite flexible. Is it safe, though? This is a question on many consumer's minds, ranging from professional bakers to the occasional home cook. Take a look at the information and make your own decisions about which forms of bakeware best suit your needs and whether you want to use silicone bakeware in your own kitchen.

Definitions

Silicone bakeware is made of a silicone rubber created from a mixture of bonded silicone and oxygen. Silicone is a naturally occurring element, making up some 28 percent of the earth's crust. Heat is applied to set the silicone into shape during the manufacturing process and the curing process. Silicone rubber may also be injection molded into various shapes during production.

Products

A wide variety of silicone products are available for the kitchen. Potholders, spatulas, whisks and other utensils have become commonplace. You will also find silicone ice cube trays, rolling pins and all sorts of baking pans. Silicone baking pan liners provide a non-stick surface for baking sheets and jelly roll pans, offering quick and easy cleanup.

Advantages

Silicone bakeware is tolerant of both heat and cold, and can be used in the oven at temperatures up to 428 degrees Fahrenheit. It can go directly from the oven to the freezer, is microwave safe, and easy to clean. While silicone bakeware is marketed as non-stick, greasing your bakeware is still a good idea to avoid any risk of sticking.

Safety

Silicone rubber is inert. It does not emit fumes of any sort, leech into food, or pose any health risks according to the FDA. Experts consider it non-reactive and a good choice when looking for low-risk cookware. If you are concerned about the possibilities of long term use of silicone bakeware, consider confining your use to spatulas, trivets and other items that are not exposed to heat on a consistent basis. If you do use silicone pans, you should also keep in mind that they should be placed on a firm surface, like a cookie sheet, when baking. Lifting a flexible pan from the oven can leave you with burns and a cake on the floor rather than your table.

Concerns

Many people have reported odors when baking with silicone bakeware. It appears that these odors are connected to fillers in the final product, rather than the silicone itself. Keep in mind that silicone cookware has become quite popular and low quality items are available. Examine pieces closely. If you see white when you twist a baking pan, fillers have been used. While there is no evidence that risks are posed by poor quality silicone cookware, offensive burning smells when baking are enough to make any baker want to avoid these items. Look for well made silicone pieces by reputable manufacturers.

Tags: Silicone bakeware, when baking, from oven, made silicone, mind that, pans Silicone, ranging from

Uses For Buffalo Mozzarella

Buffalo mozzarella is traditional Italian fresh mozzarella cheese, made from the rich milk of water buffalos. Cheesemakers in Naples, Italy, have been making buffalo mozzarella for centuries, and aficionados still travel to that part of the country for the finest artisan varieties. Much of the buffalo mozzarella available in the United States is made from a mixture of cow's milk and buffalo milk, but there are imported varieties available in specialty shops that are made solely from buffalo milk.

Caprese Salad

Caprese salad is a simple, tasty dish that features fresh mozzarella cheese, ideally buffalo mozzarella. To make a Caprese salad, use boconccini buffalo mozzarella, or cheese that is shaped into small balls of about an inch diameter. (If you can't find this variety, don't worry. Just cut a bigger chunk into smaller pieces.) Cut each ball in half. Add chopped ripe tomato in a volume about equal to that of the cheese. Season with olive oil, chopped fresh basil, salt and pepper. Eat it soon or cover it well so the mozzarella doesn't become chewy.

Pizza

Fresh buffalo mozzarella makes an exquisite pizza topping. Store your buffalo mozzarella in water until you are ready to use it. Slice the mozzarella balls as thinly as possible. Spread tomato sauce on your pizza crust, and then lay the mozzarella slices on top of the sauce.

Lasagna

You can use fresh buffalo mozzarella in your favorite lasagna recipe. Assemble the lasagna as you ordinarily would, substituting thin slices of buffalo mozzarella for grated mozzarella cheese between the layers and also on top of the lasagna.

Italian Flag Appetizer

To make a simply, tasty appetizer using the colors of the Italian flag, cut thin slices of avocado, tomato and buffalo mozzarella. Arrange the slices in rows with the slices of each ingredient overlapping one another. Drizzle the arrangement with olive oil and sprinkle it with salt and pepper, and chopped, fresh basil.

Tags: buffalo mozzarella, buffalo mozzarella, mozzarella cheese, buffalo milk, chopped fresh

Tie Off Bead Jewelry With Nylon Wire Or Silk

An assortment of hand-strung necklaces

Making your own jewelry at home allows you the creativity to enhance your appearance with personalized accessories. From bracelets and earrings to intricately beaded necklaces, wearing your own beaded creations is a satisfying experience. Knowing tie off bead jewelry with nylon wire or silk allows you the ability to create a variety of pieces with ease.

Instructions

Nylon Wire Bracelet

1. Tie off one end of the bracelet by making a double knot around a simple ring finding.

2. Tie off the other end of the nylon wire bracelet by making a double knot around the looped edge of a lobster clasp finding.

3. Squeeze a tiny dot of glue onto the knotted findings at each end so that they don't slip out of place. Give the bracelet about an hour to dry before wearing it.

Silk Cord Necklace

4. Tie one end of the silk cord beaded necklace to the looped end of a ring-toggle jewelry finding. Make two knots in the silk cord and pull it tightly.

5. Tie the other end of the beaded silk cord around the looped end of the matching piece of the toggle finding. Make two knots and pull the cord tightly to secure the knots.

6. Squeeze a small amount of glue at the base of each knotted end. This step is completely optional, but it further secures the knots of the beaded silk.

Tags: around looped, beaded silk, bracelet making, bracelet making double, double knot, double knot around, finding Make

What Happens When You Cook At High Altitudes

High altitude has a profound effect on baking.

Atmospheric pressure at high altitudes is much lower than it is at sea level, and this lower air pressure affects cooking primarily due to the effect of lower air pressures upon water. According to the U.S. Department of Agriculture Food Safety and Inspection Service, most cookbooks define high altitude as any elevation over 3,000 feet above sea level. Lower atmospheric pressure translates directly into lower humidity levels, causing moisture to evaporate faster from foods with high water content. Lower air pressure also allows leavening agents to act more easily, causing dough to rise more quickly than it does at sea level.

The Boiling Temperature of Water

Water boils at lower temperature at high altitudes than it does at sea level

The boiling temperature of water decreases by nearly 2 degrees Fahrenheit for every 1,000 feet of elevation above sea level, according to Colorado State University professor Pat Kendall. Water will not increase in temperature beyond the boiling point unless a pressure cooker is used. Turning up the heat does not make boiling water hotter, it just makes the water evaporate faster. Pasta, rice or any other boiled foods will cook slower at high elevations than they do at sea level. If a pressure cooker is used, higher weight settings will have to be used in order to maintain pressure, due to the larger pressure differential at high altitude. Any foods boiled at high altitudes will require more time to cook than they do at sea level.

Lower Atmospheric Pressure.

Lower air pressure at high altitudes means less resistance for leavening agents to overcome, causing breads and cakes to rise faster. The easiest way to counter this effect is to adjust the amounts of various ingredients in recipes designed for sea level cooking; use less baking powder or shortening, or increase the amount of eggs used. Another means of countering the effects of lower air pressure is to raise the baking temperature, allowing the cell structure of cakes to set before they over-rise and fall. Bread dough will rise faster at high altitude than it will at sea level. Rising time is a critical factor in bread baking, and shorter rise times will make for less flavorful bread. An effective countermeasure is to punch or knead the bread dough twice before baking, giving the bread plenty of time do develop flavor without over-rising.

Lower Humidity at High Altitudes

The lower humidity levels in high altitude air cause water to evaporate faster; meat dries out quicker during cooking and sauces reduce faster than at sea level. Moist-heat cooking methods like braising take longer due to lower liquid temperature, and baked or roasted foods often dry out before they are fully cooked. The most effective way to counter the lower humidity levels found at high altitudes is to increase the amount of liquids used and to cover roasted or baked food with foil or baking bags while it is in the oven.

Food Temperature

Due to the effects of high altitude on the boiling temperature of water and the increased rate of water evaporation at higher elevation, a cooking thermometer becomes an essential tool for proper food safety. Meats will dry out and brown much faster at high altitude, giving them the appearance of being done when they are still undercooked. Home-canning of food requires longer boiling times at high altitude than it does at sea level, as with any boiled food prepared at high elevation. Liberal use of a cooking thermometer will help insure that safe cooking temperatures are reached.

Tags: high altitude, does level, evaporate faster, high altitudes, humidity levels

Uses For Ginger Beer

Fresh ginger is an ingredient in some ginger beer recipes.

Ginger beer takes many different forms. The original homemade variety was a product of fermentation, originating in Britain. Most ginger beer now is no longer homemade but store bought, although there are numerous recipes available online for do-it-yourself versions. Fresh ginger is a part of many ginger beer recipes, and it is known for its health benefits.

Drinks

In North America, the production of ginger beer as a drink dates back to the 1700s when British colonists brewed it in homes and in public taverns. Its commercial production began after the American Civil War. An independent bottler in South Carolina carries on a tradition that began in 1903 of manufacturing ginger ale near the Blenheim Artesian Mineral Springs. James Spears, a Whig fleeing from Tory troops, happened upon the springs by chance in 1781. He paved the way for the use of the mineral waters that make the production of ginger ale possible.

Some manufacturers recommend chilling ginger beer and drinking it in a tall, frosty glass, to derive maximum enjoyment of this refreshing drink. They also suggest combining it with other products, like rum. It is available in a diet form too. In Scotland, alcoholic ginger beer is a popular drink. One variety contains four secret ingredients that are part of a recipe that combines them with steeped ginger from the Far East.

Health Benefits

Ginger has a long history in Chinese medicine, particularly in easing digestive disorders. Ginger beer may ease various health conditions, including motion sickness, queasy stomachs, dizziness, nausea and vomiting. Ginger has high concentrations of gingerols and other valuable nutrients, according to Dr. Ben Kim's "Experience Your Best Health" website, and a small amount of ginger goes a long way. In particular, Dr. Kim cites a study published in the April 2005 issue of "Obstetrics and Gynecology" that found ginger decreased nausea and vomiting during pregnancy, and did not cause any side effects as with some conventional drugs.

In The Kitchen

Ginger beer is as popular as it is versatile, judging from the number of appealing recipes that focus on this drink. For example, British chef Jamie Oliver uses fresh ginger in his "Easy Peasy Ginger Beer" recipe while All Recipes includes a family recipe for ginger beer dating back to Tudor times. An easy recipe for a ginger beer glaze comes from the CD Kitchen website: Bake a ham drizzled with 1 cup of ginger beer, then in the last 30 minutes of baking, add a mixture of 1/4 cup each of brown sugar and ginger beer. The site also has a more detailed recipe for almond ginger beer bread. Another recipe, on Food.com, is for ginger beer battered fish utilizing about 12 oz., of ginger beer in a standard batter mix of flour, baking powder and cornstarch.

Tags: ginger beer, ginger beer, Ginger beer, beer popular, beer recipes, Fresh ginger

Make Better Brown Rice

Although many people think that white rice looks better than brown, the polishing process removes most of the minerals, vitamins and fiber that make brown rice such a healthy food. Here are two very different recipes for making brown rice that beats white rice any day.

Instructions

Stove-top Rice

1. Rinse 1 cup of brown rice in a bowl of cool water. Drain, cover with cool water and let it soak for 30 minutes. Then drain it again.

2. Coat the bottom of a 2-quart saucepan with 1 teaspoon of olive oil. Place the pot on a burner turned to medium heat. Transfer the brown rice to the pot and stir it gently over the heat for 2 or 3 minutes, until it smells good.

3. Add 2 cups of water and 1 teaspoon of salt. Turn the burner to high heat and stir gently until the mixture comes to a full boil. Then turn the heat to low, cover the saucepan tightly and let the brown rice simmer for 40 minutes.

4. Turn off the burner and let the rice sit quietly for another fifteen minutes. Take off the lid and fluff up the rice with a fork. You will have about 2 1/2 cups of brown rice. Add any optional ingredients that you would like and serve immediately.

Baked Rice

5. Rinse 1 cup of brown rice in a bowl of cool water. Drain, cover with cool water and let it soak for 1 hour. Then drain it again.

6. Spread rice evenly in the bottom of the baking dish, and set oven to preheat to 235 degrees.

7. Combine 2 cups of water with oil and salt. Bring to a full boil over high heat. Then pour it gently over the brown rice.

8. Cover the baking dish with two layers of heavy aluminum foil, and place it on the middle rack of the oven.

9. Bake the brown rice for an hour. Then remove it from the oven and fluff it up with a fork. Add any optional ingredients desired, and recover with the foil.

10. Let the brown rice sit quietly for another 10 minutes, then serve immediately.

Tags: brown rice, brown rice, cool water, baking dish, bowl cool

Polish Restaurants In Minneapolis

Minneapolis offers locals and tourists a variety of hotel accommodations, museums, zoos, historical societies, shopping, theater, nightlife and a multitude of dining options, which include ethnic offerings. Polish offerings in Minneapolis range from the local bar that offers Polish food with polka music to finer restaurants. Visitors have many options based on their tastes.

Kramarczuks

Kramarczuks (see Resource 1) offers a restaurant and European market storefront. Its European Market offers a wide range of sausage options and a large bakery that sells breads, cookies, chocolates, and pastries. The restaurant offers diners a buffet with a wide variety of soups, salads, ethnic foods, sandwiches and desserts. They also offer a Sunday Brunch. Near Kramarczuks restaurant is the Minneapolis City Center shopping area and many hotels such as The Westin Minneapolis, Marriott, Marquette Hotel and Comfort Inn and Suites.

Nye's Polonaise Room

Just a few blocks south of Kramarczuks is Nye's Polonaise Room (see Resource 2) is a bar and restaurant also located on Hennepin Avenue in Minneapolis. It boasts the World's Most Dangerous Polka Band, which plays on Saturday nights. The restaurant offers a banquet area for large parties and large meal portions. Nye's offers both Polish classics and American choices. Nye's is just minutes from the University of Minnesota in downtown Minneapolis. The restaurant is a short drive through the city off of I-94 and I-35W.

St. Petersburg

Northwest of Nye's, in a more residential area, is St. Petersburg. It is a fine dining and banquet facility in Minneapolis, offering a vodka bar that features more than 200 vodkas to choose from. The menu offers several varieties of caviar in the appetizer selection and large portions of Eastern European and Russian cuisine with traditional meals and new meal offerings. The Terrace Center shopping mall and the North Memorial Medical School of X-Ray are just minutes away from St. Petersburg.

Tags: Center shopping, just minutes, Polonaise Room, restaurant offers

Combine Oil & Water

Oil and water don't mix naturally.

Oil and water don't mix naturally, but you can create an emulsion that combines them. Water molecules have negative and positive poles, while oil molecules don't have a charge at all. This means your mixture's oil molecules cling to each other, as will the water molecules. The trick is to mix the oil and water together at a relatively high speed to break the molecules down into tiny pieces that will blend together. This creates a temporary emulsion. For a more permanent solution, add an emulsifying agent to tie the two liquids together.

Instructions

1. Measure out approximately 1 cup of water, 1/4 cup of oil and 1/2 tsp. of dish soap.

2. Pour the water and oil into a blender. If you don't have a blender, pour them into a bowl to be mixed with a hand mixer. Alternatively, pour the mixture into a jar with a tight-fitting lid.

3. Blend the mixture briefly to begin breaking up the molecules. If you're using a jar, close the lid and shake for a few seconds.

4. Add the dish soap to the mixture and continue blending, whisking or shaking until the oil and water have combined. Add another 1/2 tsp. of soap if necessary to combine the oil and water completely. Allow the mixture to sit for at least 30 minutes to remove any bubbles.

Tags: dish soap, molecules have, water naturally

Cook With Pickling Salt

Use pickling salt anywhere you use regular table salt.

Pickling salt, also known as canning salt, is a popular salt for preserving. Although it tastes much like common table salt, pickling salt doesn't contain the iodine or anti-caking agents that can discolor pickles or turn pickling liquids cloudy like table salt can. You can substitute pickling salt in any cooking application where regular table salt is used; however, as the name implies, pickling salt is most commonly used for making sour pickles or simple salt pickles.

Instructions

1. Measure pickling salt just as you would regular salt for your recipes or taste and add more salt as needed. Pickling salt is ground fine just as table salt is, but because it does not contain iodine and other additives, a measured teaspoon of pickling salt may provide a slightly saltier flavor than table salt.

2. Allow pickling salt enough time to melt properly into hot foods. Taste frequently to ensure the correct amount of salt if you're not used to using pickling salt in your cooking.

3. Sprinkle pickling salt on steaks, salmon, crusted chicken or other meats that require a good sear. However, consider using kosher salt instead; kosher salt is also free of iodine, but is coarser. Coarse salt and pepper create the crusted exterior that is considered desirable in many grilled or broiled meats and seafood.

4. Dissolve pickling salt in water for brining. A simple brine consists of about 3/4 cup salt to every 1 gallon of water. As with table salt, fine pickling salt dissolves quickly in water and is ideal for this purpose.

Tags: table salt, pickling salt, pickling salt, contain iodine, kosher salt, pickling salt

Make Roux From A Turkey Neck Bone

A roux uses fat and flour to form the thickening base for sauces and gravies. When preparing a whole turkey, save the neck bone to make the roux to add to the gravy. Unlike some gravy thickening methods, gravies made with a roux avoid the "raw flour" flavor by having the roux cook for several minutes before combining with the liquid. To save time when making this roux, add the turkey neck bone into the bottom of the roasting pan with the rest of the turkey and just use 2 tablespoons of drippings for the roux from bottom of the pan after the turkey finishes cooking.

Instructions

1. Place the turkey neck bone into the bottom of the saucepan and heat over medium-high heat.

2. Cook the turkey neck bone for several minutes to allow some of the fat to render out and collect at the bottom of the pan.

3. Pour the neck bone drippings, except 2 tablespoons, out of the saucepan.

4. Move the turkey neck bone to a 1-quart saucepan with 2 cups of water. Bring to a boil over high heat; reduce heat to medium and simmer for one hour to make a turkey stock.

5. Pour all of the flour into the 2 tablespoons hot neck bone drippings in the pan.

6. Whisk quickly until the flour begins to bubble and thin.

7. Reduce the heat to low, and let the roux slowly cook, stirring occasionally until you smell the flour toasting, which indicates the flour is cooked and no longer tastes raw.

8. Cook for two more minutes for a white roux, which is best for a turkey gravy.

9. Remove the pan from the heat and let the roux cool for one minute.

10. Ppour the 2 cups of turkey neck bone stock carefully into the warm roux, whisking vigorously. Watch the mixture carefully as this requires vigorous whisking for proper thickening without splattering or clumping. Thickening occurs immediately.

Tags: neck bone, turkey neck bone, turkey neck, bone drippings, bone into, bone into bottom, heat roux

Steam Rice & Vegetables

Vegetables may be steamed with rice, or separately.

Rice and vegetables are a natural combination, an infinitely variable side dish to complement any meal. Rice alone offers a world of choices. Consider the differences in texture between meltingly tender Arborio, light and dry basmati or chewy long grain brown rice. Some, like Thai jasmine rice or good well-aged basmati, have a distinctive aroma. Then there are the vegetables, which a thoughtful cook can vary in any number of ways for flavor, color or texture. Since rice is usually steamed, and vegetables are at their most nutritious when steamed, it often makes sense to steam them together.

Instructions

1. Heat the butter or oil, if using, in the saucepan. When the butter has finished foaming or the oil is rippling, add the rice to the pan and swirl it until the rice is evenly coated. Stir for 2 minutes, toasting the rice lightly but not allowing it to brown. This optional step makes the rice lighter and fluffier. Otherwise, proceed as follows.

2. Place the rice in the saucepan, with the prepared vegetables. Add an appropriate quantity of water or broth, and season to taste with salt and pepper. Bring to a simmer, then cover and reduce heat.

3. Simmer until the rice has absorbed all visible moisture. Remove the lid, and allow the rice to sit for at least 5 minutes. This allows steam to escape and the rice to cool slightly, reducing the likelihood of it "mushing" when served.

4. Fluff the mixed rice and vegetables with a fork, taking care not to break up the pieces of vegetable. Serve immediately as a side dish.

5. Place vegetables in a multi-tier food steamer, if preferred, with the rice in the appropriate insert. Prepare the steamer as directed by the manufacturer, and steam until the rice is tender and the vegetables are fully cooked. Combine, or serve separately.

6. Place the rice in the bottom of a rice cooker, if preferred, and add the correct amount of broth or water. Season with salt and pepper to taste. Place the vegetable steamer insert over the rice, and fill with prepared vegetables. Cover, and press the rice cooker's start button. When the cycle is complete, remove the lid and allow the rice to rest for 5 minutes. Fluff with a fork, and serve with the vegetables.

Tags: until rice, allow rice, Place rice, prepared vegetables, rice cooker, salt pepper

Make A Simple Snack Using Graham Crackers

When your kids are want a different treat, try these creative graham cracker snacks. The best part about these treats is that your kids will be entertaining themselves and exercising their inventiveness while they make them.

Instructions

Make Graham Cracker Aquariums

1. Add blue food coloring to a can of white frosting or softened cream cheese and mix well.

2. Spread the blue layer on top one graham cracker square.

3. Give the kids each a blue covered graham cracker, a few fish crackers, a few "O" shaped cereal pieces and some thinly sliced celery shoots.

4. Let them make their own aquarium scene complete with fish, plants and cereal for rocks.

Make Graham Cracker Pizzas

5. Spread peanut butter or cream cheese on graham cracker squares before the kids arrive or sit down.

6. Give each child a graham cracker with spread, and let them choose their toppings. Tell them they can create their own little graham cracker pizzas.

7. Put out plates or dishes of sprinkles, raisins, sunflower seeds, shredded cheese, mini marshmallows, dried fruit or any other tiny toppings.

8. Help them sprinkle Parmesan cheese, cinnamon or a small amount of colored sugar on top their creation.

Tags: graham cracker, cream cheese, Graham Cracker, Make Graham, Make Graham Cracker

Grand Marnier To A Margarita

Celebrated by musician Jimmy Buffett in his ode to the "lost shaker of salt," the Margarita is one of America's most popular cocktails. It first gained popularity in the 1940s during World War II. The war made imported whiskey hard to come by so Americans turned to Mexico to fill their cocktail needs. One of the earliest recipes called for tequila, Cointreau and lime juice. But the basic recipe has evolved through the years to include other ingredients such as Grand Marnier.

Instructions

1. Moisten the rim of the glass with lime juice. Then turn the glass upside down and dip it in salt to coat the rim. Fill the glass with ice cubes. Cut limes into small wedges or slices, and set aside.

2. Pour the tequila, Cointreau, lime juice and a few ice cubes into a cocktail shaker. Shake well, and strain the mixture over ice into the salted glass.

3. To create a rainbow effect, slowly pour the Grand Marnier over the top of the drink. It should float on top of the concoction rather than dissolving into the drink.

4. Squeeze a lime wedge over the drink, then place the wedge on the rim of the glass or in the cocktail.

Tags: Grand Marnier, lime juice, Cointreau lime, Cointreau lime juice, glass with, over drink, tequila Cointreau

Make Vindaloo Paste

Vindaloo originated in Portugal as a pork dish cooked with red wine and garlic. Over time, the dish vinh d'Alho (from "vinho," wine and "alho," garlic) began its migration to Western palates. Heat was added with addition of chilies and curry. Pork is the usual meat for a vindaloo paste, yet many enjoy chicken, shrimp or lamb as a substitute.

Instructions

1. Combine all of the spices and salt in a bowl. Blend this mixture with vinegar until a subtle paste consistency is formed.

2. Add oil to a saucepan on medium high heat. Introduce the paste mixture and reduce heat to low while continuously stirring rapidly. Make certain paste does not stick to the bottom of the pan as it may burn.

3. Continue stirring for approximately 8 to 10 minutes until the spices have released their oils and a visible ring of exuded oil forms on the edges of the pan. Remove from heat and allow cooling.

4. Remove the paste from the pan once it has cooled completely and place it in a sterilized jar with a very tight fitting lid.

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Make Edible Arrangements

Pineapple can be one ingredient in your edible arrangement.

An edible bouquet is a green alternative to a floral bouquet, suitable for a gift. Most of the components are edible, and there is very little refuse. They can be a party conversation piece or a side dish for a family meal -- an enticing way to get children to eat fruit and veggies. A child can help with the process of making an edible arrangement using their favorite favorite foods.

Instructions

Preparation

1. Prepare the container. For a small bouquet, place a loose ball of foil into a coffee cup. Cover with a leaf or two of lettuce. For a large bouquet, place a head of iceberg lettuce into the container.

2. Wash the fruit and cut it into wedges. Cut small triangles of watermelon for a colorful "flower." Dip apples into a lemon juice bath to keep them from turning brown. Place the pieces on a plate. Have a towel ready for wiping juicy hands.

3. Pierce the rind of a fruit piece with the skewer. Gently ease stick 1/2 inch or so into the piece. You can cut skewers in half or thirds for shorter stems. Skewer several grapes for a nice vertical "flower."

4. Place sticks into the foil or the lettuce head and push down. Continue filling the container with edible stems until you have a lush bouquet of goodies.

5. Place a container of dip at one side if desired. If you can see gaps or if foil shows, carefully fill in with edible greens or more melon balls.

Large Flower Blossoms

6. Cut the entire side of a melon off in a wedge. You can choose to use a 1/2- to 1-inch slice of fresh, peeled pineapple instead.

7. Press a multipetal flower cookie cutter firmly into the fruit or use a knife to cut a freehand pattern.

8. Cut the flower out gently and peel off the rind.

9. Skewer the fruit blossom and top off the pineapple with a melon ball or melon with a fresh blueberry.

Tags: bouquet place, edible arrangement, with edible

Crack Crab Legs

There are many different types of crab, depending upon the region your dinner came from, and the types vary greatly in size. Still, the way to go about eating them all is pretty much the same. You can use your hands alone, but it’s better to grab a seafood utensil like a lobster cracker or a lobster picker, or both for help getting all the meat out of the shell. It takes a little extra work, but once you get through a few crab legs you’ll practically be a pro, and the sweet succulent meat is every bit worth the trouble.

Instructions

Crack Crab Legs

1. Grab a crab leg at the base, where it connects to the body of the crab.

2. Gently twist the base of the leg and pull it away from the body.

3. Separate the sections of the crab leg one at a time.

4. Use a lobster cracker for large crab like a King Crab, as their shells can be extremely rigid like a lobster. It’s shaped like a V and it works by placing the crab leg in the middle of the two tongs and squeezing the tongs together. The pressure will break the shell allowing you to remove the meat inside.

5. In addition to the lobster cracker, you may use a picker designed especially for eating shellfish. Pickers have a long, thin tong with a sharp end so that you can cut through some of the crab shell and split the shell or push the meat out. If you crack at one end of a long leg, it should be easier to gently push or pull all of the meat out from that section.

Tags: lobster cracker, Crab Legs, Crack Crab, Crack Crab Legs, like lobster

Infuse Olive Oil With Lemon

Infuse Olive Oil With Lemon

Olive oil infused with lemon is a flavorful addition to recipes. The oil is imparted with a citrus flavor, but does not have a bitter aftertaste. It imparts a fresh light flavor to vegetables, breads, pastas and meats. Use the citrus flavor oil in salad dressings, drizzle it over chicken or use it to replace cooking oil.

Instructions

1. Remove the zest (the peel of the lemon) from 4 lemons using a lemon zester tool. If you do not have a lemon zester tool, use a grater or a knife. Only remove the outer yellow part of the lemon peel. The inner white part of the peel is bitter.

2. Measure 2 cups of extra virgin olive oil in a measuring cup. Extra virgin oil is obtained from the first pressing of olives, which gives the oil a superior taste over lesser quality olive oils.

3. Pour the extra virgin olive oil into a small saucepan. Add the zest from the 4 lemons. Stir the mixture to combine the ingredients.

4. Heat the olive oil and lemon zest mixture on a stove over low heat for 15 minutes, stirring occasionally.

5. Turn off the heat from the stove, stir the mixture and cover the saucepan.

6. Leave the mixture to sit for 2 or more hours to allow the citrus flavor to combine with the olive oil. The longer you let the mixture sit, the stronger the citrus flavor.

7. Set a strainer inside of a bowl. Pour the mixture through the strainer to strain out the lemon zest from the infused olive oil.

8. Pour the strained infused olive oil through a funnel into a 16 oz. dark glass or ceramic bottle. Place the cap on the bottle and store in a cool dark spot away from direct sunlight to protect the oil from turning rancid.

Tags: citrus flavor, extra virgin, extra virgin olive, from lemons, Infuse Olive, Infuse Olive With, infused olive

Prevent Potatoes From Sprouting

Store potatoes property to avoid sprouting.

When you prevent sprouting of your potatoes during storage, you extend the vegetable's shelf life. A potato with sprouts indicates the vegetable's starch is turning to sugar. If the potato is not shriveled, it is generally acceptable to eat the potato, after removing the sprouts. If the sprouted potato is shriveled, throw the potato away or add it to your compost pile after cutting it into small pieces.

Instructions

1. Place the potatoes in a container that provides adequate ventilation such as a cardboard box or cloth sack. Do not place the potatoes in a container that holds in moisture such as a plastic storage bin.

2. Place a bundle of dried sage, lavender or rosemary in with the potatoes. According to Ron Smith, horticulturist at North Dakota State University Extension Service, the oils from the herbs inhibit bacterial growth and suppress sprouting.

3. Store the potatoes in a dark storage area with low humidity and sufficient air circulation.

4. Keep the temperature of the storage area around 50 degrees Fahrenheit.

5. Isolate potatoes from fruit such as apples and pears. These types of fruit release ethylene which encourages sprout growth.

Tags: container that, potato shriveled, potatoes container, potatoes container that, storage area, Store potatoes

Make Roasted Potatoes On The Grill

Red potatoes cook well on the grill.

As long as you're firing up the grill, you might as well take full advantage of the possibilities. Don't limit yourself to just meat -- leave room to cook a delicious side dish at the same time. These roasted potatoes need almost an hour on the grill. Adjust the seasonings to suit your taste; try some fresh chopped herbs, too. One trick for even more flavor is to pour a few ounces of beer over the potatoes before roasting them.

Instructions

1. Spray a piece of aluminum foil with cooking spray.

2. Dice about 2 potatoes per person and cut the onion into medium chunks.

3. Mix the potatoes and onions in a bowl and add salt and pepper to taste. Sprinkle in a garlic seasoning or fresh minced garlic and any other herbs or seasonings to add flavor.

4. Spoon the potatoes onto the foil and curl up the sides to form a bowl. Add 4 to 5 tablespoons of butter.

5. Spray another piece of foil to cover the bowl and then crimp the edges together to seal the packet.

6. Place the packet on the grill at medium heat. Allow them to roast about 45 minutes before cooking the meat. When the potatoes are soft, take the foil pack off the grill, sprinkle in some cheese and then place the potatoes in the oven to keep warm.

Tags:

Make Oldtime Jerky Without A Dehydrator

Turning beef into beef jerky only takes a couple of hours.

Beef jerky is a delicious treat that you can enjoy anywhere. You can eat it at home as a snack, or enjoy it while camping or having a picnic. Although you can buy it at the store, it often come with lots of preservatives. Making it at home will give you jerky that is fresher, seasoned just the way that you like it and without many of the added preservatives.

Instructions

1. Visit the market and buy a beef flank steak. Look for red, lean meat with little fat. Buy a beef jerky cure and seasoning such as salt, pepper and cayenne pepper as well.

2. Prepare the meat. With a knife and a cutting board, cut the meat into half, and then cut the meat again lengthwise with the grain to make 1-inch strips. Read the package of the seasoning and check how much must be poured for each pound of beef. Sprinkle the seasoning onto the meat, and massage it into the meat with your hands. Add any additional seasonings to your taste.

3. Take a large, zip-sealed bag and put the seasoned beef meat inside. Seal it. Put it in the refrigerator and let it stay there overnight so that the meat will marinate.

4. Cook the beef jerky. Put skewer sticks through the meat strips and set the oven at 200 degrees Fahrenheit. Cook the beef jerky for at least 80 minutes. Place a casserole dish beneath the strips of meat to catch the dripping fat.

5. Put the cooked beef jerky in another fresh zip-sealed bag while it is hot and let it stay there for at least an hour. This will enhance the flavor of the meat. Serve it after an hour.

Tags: beef jerky, Cook beef, Cook beef jerky, stay there

Pizza Oven Work

How Does a Pizza Oven Work?

Wood Burning Pizza Ovens

A traditional pizza oven burns wood for fuel to heat up the outer surface, which is usually made of clay bricks. The fire is started inside the oven and allowed to burn until the temperature inside reaches about 800 degrees. Then the embers are either swept out or pushed off to the side. The oven will slowly cool down and when it reaches a temperature of 750 degrees, the pizza is put in the oven to cook. The pizza will cook in about 90 seconds. These type ovens rarely have doors. The temperature is held by the brick and these ovens can stay hot enough to cook pizza for hours. The thicker the surface, the longer the oven stays hot. When the temperature cools down too much, another fire is started and the process starts over again.

Modern Pizza Deck Ovens

The more modern type of pizza oven is a deck oven. They have a rectangular shape, not like a regular box-type oven. It is usually made of a stainless steel outside with an aluminized interior. The problem with the newer modern ovens are that they are fueled with gas or electric and only reach a temperature of 650 degrees, taking longer to bake the pizza. They can usually be stacked and can hold many pizzas at a time, so the time factor is balanced out with the capacity factor. Many people still prefer the taste of the pizza cooked in a wood-fired pizza oven.

Go Green with a Wood Burning Oven

The wood burning oven is the green way to go. It burns so hot that any food, oil or crumbs are burned up and swept out, so there is no need for chemical cleaners. It also uses no fuel that would cause any chemical gases to be placed in the air. The oven can also be used to cook other food as it cools off, so no heat is wasted. You can throw bread in at 450 degrees and roast a chicken when it gets down to 350 degrees. These ovens are made for personal outside use also.

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Make Ricotta Cheese

This ricotta recipe is one of the easier cheeses to make. The ingredients must be cooked slowly and carefully so that the ricotta cheese forms properly. Once the ricotta is made, it must be used in your lasagna or other recipes as soon as possible because it spoils easily.

Instructions

1. Place six layers of cheesecloth into a colander. Put the colander into the sink to use later.

2. Pour one gallon of whole milk and one quart of buttermilk into a large, stainless steel saucepan. Turn the heat to high, then stir the mixture with a spatula or a slotted spoon.

3. Wait for the milk mixture to warm up to approximately 160 degrees F. Stop stirring so that the thick, white milk curds begin to form as clumps. Carefully scrape with a spatula the curds from the bottom of the saucepan to avoid sticking.

4. Remove the saucepan from the heat after it reaches 175 degrees F. The curds should have separated from the whey, which is the thin liquid that resembles skim milk.

5. Drain the extra whey slowly into the cheesecloth-lined colander. Next, gently scoop the curds into the cheesecloth with a slotted spoon.

6. Pick up the sides of the cheesecloth to let the whey drain over the sink. Add some salt to the ricotta cheese for flavor.

7. Store the ricotta in glass or plastic containers, then refrigerate. Use the cheese within one week while it's fresh. Clean the pot, the utensils and your work area after you've completed the cheese making process.

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Make Cheese The Colonial Way

Make your own cheese out of store-bought milk.

In colonial times, soft cheese was made from what was essentially spoiled raw milk. If you've ever left a glass of milk on your nightstand overnight, you've probably seen the early stage of colonial-style cheese: a congealed, thick mass that was called clabbered milk. While you could use day-old pasteurized milk to make cheese, the safest and simplest way is to "clabber" your own with vinegar. Spread your colonial cheese on bread or crackers, or use it in place of cream cheese in recipes.

Instructions

1. Heat the milk over medium-high heat until small bubbles start to form around the edges.

2. Remove the milk from the heat and stir in the vinegar. Allow the mixture to sit undisturbed for about an hour.

3. Place a strainer on top of a bowl. Lay a piece of cheesecloth in the strainer.

4. Pour the curdled milk into the cheesecloth-lined strainer. The liquid will drain out into the bowl, leaving the curds behind. Discard the liquid.

5. Cover the curd-filled strainer with plastic wrap and place it on top of the bowl. Refrigerate the curds overnight, allowing the remaining liquid to drain into the bowl.

6. Transfer the finished cheese to a bowl the next day and serve. Store in the refrigerator.

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How Make Kefir Cheese

Kefir cheese makes a delicious snack.

Kefir is a fermented cow's, goat's or sheep's milk similar to thin yogurt. The name derives from the Turkish word "kef" which means good health. Like yogurt or raw milk, Kefir separates into curds and whey when left to stand for a day or two. These curds make a simple, soft Kefir cheese.

Kefir grains are the enzyme that starts the fermentation process. The grains are a culture of yeast and bacteria which originated in the Caucasus and Asia Minor regions. They resemble small pieces of cauliflower, range in size between a grain of wheat and a walnut and are available in most health food shops.

Instructions

1. Warm the milk over a low heat for about 40 minutes until slightly reduced. Allow to cool.

2. Add kefir grains to the milk in the proportion of 10 to 50 times the volume of milk to grains. Substitute the grains with one glass of shop bought kefir if necessary. Leave to ferment at a warm room temperature for 24 hours.

3. Line the colander with a linen cloth or coffee filter. Place the colander over a deep bowl or container. Pour the kefir into the colander and leave to strain overnight or until the soft cheese residue is the consistency you prefer.

4. Remove the kefir grains. Dry and re-use the grains for the next batch of cheese.

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Make A Turkish Carpet

The intricate patterns of Turkish carpets make them extremely valuable.

Silk carpets made in Turkey are prized the world over. The centuries old history of hand-weaving, rich colors and patterns and the painstaking labor that goes into creating these one-of-a-kind treasures make Turkish carpets some of the most expensive carpets and rugs available. To create a large silk carpet, a weaver might spend six full years tying up to 625 double knots for every square inch. To make a Turkish carpet requires skill, patience and a number of tools for preparing the silk, dying it and weaving the threads into the finished piece.

Instructions

1. Harvest and prepare silkworm cocoons. You will need several thousand cocoons to make enough silk threads to weave a rug. Make sure the silkworms are dead inside by shaking the cocoons. You should hear the worm's hard carcass rattling against the shell. Once you have gathered your cocoons, soak them in hot water to loosen the silk fibers and kill any remaining larvae.

2. Pull the cocoon fibers into silk threads. Use the straw broom to pull the cocoons and separate the fibers into threads. String each thread through a spinning machine, similar to making wool thread. The spinning machine will gather the threads as the cocoons unravel, and eventually become transparent. Wind the silk threads onto spools to prepare them for dying.

3. Dye the silk spools using natural dyes. A key feature of Turkish carpets is that they are all created with natural dyes extracted from flowers, roots and plants. Hang the dyed spools to dry on spindles and make sure the threads are completely dry before attempting to weave your Turkish carpet.

4. Hand-weave the rug using the different threads. Prepare to spend eight to 10 hours a day for the next several years for a medium sized rug. You may opt to sketch out your design in advance, then set up your loom accordingly. Cross two sets of threads over and under one another before tying each individual knot. Remember that you will need to double knot each strand of thread and several hundred of these knots must be tied for every square inch.

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