Substitute Rice For Potatoes

Grilled salmon with brown rice

In the United States, potatoes have become so much of a staple that it's almost "expected" to see French fries with a hamburger or steak with a baked potato, or roast beef with mashed potatoes and gravy. Rice, especially brown rice (which is much more nutritious than bleached, white rice seen in grocery stores), will not add on the pounds as potatoes can. Although both are carbohydrates, potatoes (with the exception of sweet potatoes) convert to sugar very quickly, causing insulin to rise and the body to gain weight. For a lean, healthy body, it is important to eat carbs that are slow-acting such as brown rice It is easy to substitute delicious, nutritious rice in place of potatoes when preparing meals that you and your whole family will enjoy.

Instructions

Decide What Kind of Rice to Prepare

1. Select a variety of rice that offers not only nutrition but delicious flavor. If your family is not used to eating rice, start them out with a nutritious white rice, such as enriched white American rice. It isn't as nutritious as brown rice (the bran is removed) but it does have vitamins added to it. Converted white rice is also common and a little more nutritious than regular, American white rice. This is because it is par-boiled, which means this rice is steamed before the husking process, allowing it to retain more vitamins.

2. Explore other types of rice if you already are used to eating white rice. Some examples are, brown rice (short and long grain), basmati rice, jasmine rice, sushi (sticky) rice . All of these can usually be found in most regular grocery stores. There are other varieties of rice that can be found in health food stores, Asian and international food markets, for example.Brown rice is much more nutritious than the standard, white American rice and has more fiber than white rice since the bran is left intact and is considered a whole grain. Brown rice takes longer to cook but it's well worth the wait. Basmati rice can be white or brown and is a long grain rice. This is a very common type of rice in India and has a wonderful aroma. This rice type actually elongates a little as it cooks and looks as beautiful on the plate as it tastes. Jasmine rice has a shorter grain than basmati rice and a very pleasant jasmine aroma. This variety can also be brown or white and is quite delicious.

3. Learn cook rice from directions on the rice packaging, recipe books or on the Internet. Following directions exactly will just about always result in hot, steaming, fluffy rice. Always use a good, heavy pot with a tight-fitting lid for the rice. You may also prefer using a rice cooker that takes all of the guesswork out of preparing rice, resulting in perfectly cooked rice every time.

Serve Rice Instead of Potatoes for any Meal

4. Decide what will be your main course for the meal. If you are preparing a roast beef, you'll have time to start rice a little later. Seafood takes less time than a roast beef, for example and if you are having some kind of seafood or fish and you are having brown rice, start cooking your rice first.

5. Serve any kind of rice with seafood as seafood and rice traditionally work well together. For example, brown rice with grilled salmon steaks or fried rice with stir-fried shrimp and vegetables is a delicious combo.

6. Prepare steak with long-grain basmati rice instead of steak and potatoes. Basmati rice has a delicious nutty flavor and works in perfect harmony with the flavor of the steak.

7. Grill, fry or bake chicken and add rice pilaf on the side. Chicken and rice pilaf go very well together. A pilaf is usually rice cooked in a vegetable stock along with onions and seasoning. Rice pilaf is a side dish that goes very well with all kinds of meats, poultry and fish. It can also become a main dish, especially for vegetarians. What about having curried rice with chicken? This is very delicious and you can use just about any type of rice for curried rice, including plain white rice.

8. Treat yourself to some rice with eggs instead of hash browns for breakfast. Leftover rice can be used if you want to save time. One delicious and quick way to prepare this is to stir-fry cooked rice in oil (such as olive oil or organic, virgin coconut oil) as if you were making fried rice and add onions, peppers, garlic and a beaten egg or two in it. You can turn it into fried rice simply by adding a little soy sauce to it. Then serve this alone or with bacon or sausage for a scrumptious breakfast, without potatoes.

9. Buy some sushi rice (also called, sticky rice) and make rice balls (called, onigiri in Japan), if you're the adventurous type. Sushi rice is very glutinous and you may be familiar with it if you've eaten sushi. It's as simple as forming balls of cooked, sushi rice, sticking a hole at the top with your finger, and filling it with butter. You can also stuff the hole with pickled ginger or pieces of seafood. Add even more flavor by shaking some soy sauce on it. The rice balls will hold their shape as you eat and is a great substitute for a baked potato your whole family will enjoy.

Tags: white rice, brown rice, rice with, basmati rice, fried rice

Ingredients To A Can Of Refried Beans

Adding pre-made salsa to refried beans is an easy way to add multiple ingredients.

A can of plain refried beans, with its top layer of oily, white water, can seem pretty unappetizing when you open it. But, by adding a few key ingredients to the mix, you can make a delicious bean dip that you can eat with chips. To make the recipe even simpler, start with ready-made salsa instead of preparing Mexican seasonings, tomatoes, onions and other ingredients individually.

Instructions

1. Open the can and drain the water on top. Place the refried beans into the oven-safe container.

2. Spoon several spoonfuls of salsa on top of the beans and stir them in.

3. Sprinkle a few dashes of salt on top of the beans and stir in.

4. Sprinkle a layer of shredded cheese on top of the beans until the entire top is covered.

5. Place the container in the oven and bake at 350 degrees for about 10 minutes, or until the cheese on top is bubbly.

6. Remove the container from the oven and allow it to cool for a few minutes. Dip tortilla chips into the hot-bean mixture.

Tags: refried beans, beans stir

Make A Turkish Belly Dance Veil

Belly dance veils are the staple of Turkish veil dances but veils cost $20 to $150 for professional show quality dancing veils. Turkish veils are pricier because they are typically adorned with beading around the hemline, and because the fabric is rounded out into a half circle by hand. Turkish belly dance veils take time and energy but you can make your own, save money and make entire matching costumes adorned with beads and gemstones. You'll have a professional look that catches everyone's eye.

Instructions

1. Lay the fabric out onto a flat surface, and smooth any wrinkles. The fabric should be on the folded lengthwise, so that the 3 yards is spread out folded in half. You want the fabric to be as smooth as possible so you can cut out a perfect half circle. You want to use a fabric that is light weight such as silk (for advanced dancers), tissue lame, liquid foil, china silk (great for beginning dancers), charmeuse, georgette, lace and chiffon blends. Tape a measuring tape above the fabric, and another one vertically on the right side of the fabric.

2. Take the yarn or heavy duty thread and pin one end into the corner of the fabric. Begin drawing an arc with the fabric pen onto the fabric, or if you prefer, use sewing pins to mark where you need to cut. You do this by swinging the yarn into a quarter circle, marking with a pen as you move along. Once finished, ensure that the half circle looks perfectly rounded, and that there is no unevenness throughout the hemline (where you'll be cutting). If you're using a fabric that frays easily you may want to use fray check or cut the veil using shearing scissors, this will ensure the fabric does not fray when applying the beadwork to the hemline of the veil.

3. Cut the veil out being careful not to wrinkle the fabric as you cut it. This part can be difficult, but if you move the fabric while cutting it you won't have a perfectly rounded veil, and once you start dancing with it you'll notice it. Once it's cut out, unfold the fabric, and a perfectly rounded half circle will appear. Apply Fray check around the hemline as needed.

4. Either serge the hemline on a serger sewing machine, do a quick hemline stitch with a regular sewing machine or hand sew it by rolling the fabric with your hand, and sewing it at the same time. You must sew the hemline because if you do not the fabric could start to run or fray, even after applying fray check. A great way to stop fabric runs is to apply a little bit of clear nail polish onto the fabric; of course this depends on the fabric, you wouldn't do this with silk as it would leave a noticeable mark.

5. Apply a thicker amount of beads or sequins to the top hemline, the portion you will be handling with your hands as you dance. This is the straight part. You want to do this so that you can recognize where the edge of the straight line is, so that while doing spins, and moving the veil you can grasp the veil if you let go of the fabric. You can apply beads, sequins, small mirrors or crystal gemstones to the rounded portion of the hemline, but be careful not to make the veil too heavy. When adding gemstones it's best to add lightweight ones every 5 to 10 inches or so. If sewing sequins to the veil, it works better to use restrung sequins because you can just hand sew or even apply a machine zigzag to them, and it's much faster.

6. You are now ready to dance with your veil. Try it out, see if the weight is suiting for you, and if it's too heavy you can always remove some of the embellishments. Check the hemline for any loose beads or sequins, and reinforce anything that you find hanging or loose. Enjoy your new veil; you've just made a staple costume piece for Turkish belly dance.

Tags: half circle, beads sequins, perfectly rounded, with your, adorned with

Pair Sake With Food

With the highest percentage of alcohol of all brewed drinks, sake is a small but delicious accompaniment to a variety of foods. Knowing pair sake with food increases your enjoyment of both and is an impressive skill to use in planning a dinner party.

Instructions

1. Serve sake with mildly flavored and lightly spiced foods. Foods with strong flavors or spices and foods with a lot of hot peppers don't pair well with sake.

2. Match the flavor of the sake to the flavor of the food, or play up contrast in your sake pairing. Either approach yields delicious results, though matching flavors is easier. One way to match flavors is to purchase the sake first, taste it and build a menu around its flavor.

3. Consider the relative sweetness or dryness of the sake. A sweet sake pairs nicely with a creamy dish, while a dry sake goes well with a lighter sauce or a dish of grains and vegetables.

4. Think about the sake's acidity level. The higher the acidity, the better the sake pairs with an oily dish like tempura.

5. Pair sake that has a bitter or earthy tone with vegetable dishes to heighten vegetables' pleasantly bitter taste. Greens pair especially well with bitter sake. A smoked dish is also a good pairing for an earthy sake.

6. Experience the mouthfeel of the sake and choose food with a complementing mouthfeel. If the two don't match, the sake feels out of place. A sake with a grainy feel pairs well with more substantial foods, and a sake with a creamy feel pairs with fruit or with delicate or saucy foods.

7. Serve premium sake on its own or with a light salad or fruit meal. Heavier meals obscure its delicate flavor.

8. Experiment with the temperature of sake. You can serve sake chilled, at room temperature or warmed gently. Each temperature has a different overall effect.

Tags: well with, sake with, feel pairs, pairs with, sake pairs

Cook Venison Tenderloin In A Pan

Venison tenderloins, also known as backstrap or medallions, are choice cuts of deer -- tender meat that tastes similar to beef but is very lean and contains less calories, fat and cholesterol. As with other meats, there are several ways to prepare and cook it, including roasting, baking, grilling and frying. Pan frying uses high heat to cook the meat quickly and preserve its natural tenderness. Since venison takes minimal time to cook, the process helps prevent it from drying out. Properly cooked venison tenderloins are a savory and delicate treat.

Instructions

1. Set the tenderloin out and allow it to reach room temperature.

2. Pat the meat dry with a clean paper towel or washcloth to remove excess moisture and allow the tenderloin to sear properly in the pan.

3. Slice the tenderloin into 1/2- to 3/4-inch medallions.

4. Heat the frying pan over medium-high heat. Add bacon fat or lard to the hot pan and carefully coat the bottom. This type of fat is optimal since it heats up quicker and reaches a higher temperature than most oils.

5. Season the meat to taste on both sides.

6. Place the tenderloins in the pan and cook for 90 seconds to three minutes, then turn them over sear for another 90 seconds to three minutes. Cooking times vary depending on thickness and whether you prefer medium, medium well or well done meat.

7. Remove the tenderloins and place on a serving dish. Allow them to sit for 10 to 15 minutes before slicing and serving.

Tags: seconds three, seconds three minutes, three minutes

Appetizers For Halloween

Decorate the food table with a creepy Halloween centerpiece.

Having a Halloween party can be a lot of fun, with all the spooky-looking decorations, Halloween-themed music and crazy costumes. Enhance the party experience even further with Halloween-related appetizers. Food can be arranged to look creepy, or like a prop. Guests will get a kick out of tasty, but spooky, Halloween treats.

Monster Eyes

These cheesy sausage balls look like the eyeballs of a gruesome monster. In a bowl, mix three cups of all-purpose baking mix with 1 lb. of ground hot pork sausage and one 8 oz. block of shredded Muenster cheese. Blend together well. Roll the mixture in balls about 1 1/4 inch in diameter. Place the rolled sausage mixture onto a greased baking sheet and stick a large Spanish olive stuffed with pimientos in the center of each one. Bake in the oven for about 15 to 18 minutes at 400 degrees Fahrenheit.

Green Goblin Deviled Eggs

Deviled eggs are given a creepy makeover but still taste delicious with this appetizer. Boil 12 eggs and crack the shells on the counter immediately after they are finished cooking; lightly crack the eggs so that cracks are made all over the shells. In a large pot, combine 6 cups of water with one .3 oz. bottle of yellow food coloring, half a .3 oz. bottle of blue food coloring, half a .3 oz. bottle of green food coloring, and 2 tbsp. cider vinegar. Place the unpeeled but cracked eggs into the mixture and let sit for an hour. Drain on paper towels and peel. The food coloring will have formed a creepy-looking pattern on the eggs. Slice each egg in half lengthwise and remove the yolks. Mash and combine all of the yolks with 1/2 cup of instant potato flakes. Add 1/2 cup mayonnaise and sour cream, 1/4 cup minced chives, and 1/2 tsp. of salt and pepper. Scoop the mixture into the egg white halves and gently press together the halves of egg whites until the mixture is peeking out at the top.

Tapeworm Dogs

Guests will have a hard time figuring out that these gross-looking worms are actually just hot dog strips. Take eight hot dogs and slice each one into thin, long strips. Place the strips of hot dog into boiling water to cook. The hot dogs in strip form will get curly as they cook, giving them a worm-like look. Drain the hot dogs and place into a bowl. Toss with about 1/4 cup of ketchup. Guests can eat the "worms" as is, or you can place hot dog buns on the sides for the guests to enjoy a more traditional style of hot dog.

Roasted Alien Fingers

Asparagus has the perfect look and shape to be made into this creepy treat.Preheat the oven to 400 degrees Fahrenheit. Wash 20 spears of asparagus, removing the tough ends and pat dry. In a baking dish, combine five cloves of minced garlic, the juice of one lemon and 1/2 lemon zest, 2 tbsp. olive oil, 1/4 cup minced parsley, and salt and pepper to toss. Toss the asparagus into the mixture until evenly coated and place in the oven for about 10 minutes, until they are slightly tender. Allow to cool, then at the bottom half of each asparagus spear wrap a thin slice of Italian prosciutto around it. Grill the prosciutto-wrapped asparagus on a grill heated to high, until the meat is crispy.

Tags: food coloring, about minutes, coloring half, coloring half bottle, degrees Fahrenheit

Make Your Iphone Battery Last Longer

It's important to manage your battery life so that your iPhone is usable whenever you want it.

Many iPhone users are annoyed by the short battery life when the phone is used excessively. Fortunately, Apple recommends some steps you can take to help your iPhone retain its battery charge for longer durations of time.

Instructions

1. Keep your iPhone as close to room temperature as possible. Room temperature is considered 72 degrees F, and your iPhone can function perfectly in temperatures ranging from 32 degrees F to 95 degrees F. At the very extreme, the battery will function between minus 4 degrees F to 113 degrees F; anything outside that range will permanently damage the battery's ability to retain a charge.

2. View your iPhone's usage statistics to determine what's causing your battery drain. Go to "Settings," "General," "Usage," and take a look at how long your iPhone has been awake versus how long it has been in Standby mode. If your phone is awake more than in standby and you haven't been using it, there is something running in the background that is using up your battery life.

3. Use the iPhone's Auto-Brightness feature, or reduce your screen's overall brightness, to help retain battery life. Your iPhone uses a lot of battery power to brighten your LCD screen, so keeping the brightness down preserves the battery. iPhone Auto Brightness uses its camera to detect how much light there is at your location and adjusts the screen brightness accordingly. To set it, go to "Settings," "Brightness" and turn "On" Auto-Brightness. To reduce your screen's brightness, go to "Settings," "Brightness" and slide the brightness level to a lower setting.

4. Turn the Apple Push Notification Service off. The Push Notification feature is used by the Apple App Store to send you auto notifications of data updates. This is usually a lesser-used feature, and turning it off slows the battery drainage. Turn it off by going to "Settings" and "Notifications."

5. Turn Bluetooth off. Unless you have a Bluetooth device that you are constantly using, leaving the Bluetooth capability on drains your iPhone's battery. Go to "Settings," "General" and turn Bluetooth "Off."

6. Turn off your Wi-Fi and 3G and use the iPhone's "Airplane Mode" whenever you do not need to make or receive calls or data. Even though your iPhone is sitting in stand-by, Wi-Fi or 3G running the in the background still burns precious battery life. Set your iPhone to pull data and update your email less frequently, as well.

7. Let the battery fully charge and fully drain dead at least once a month. This ensures that the battery keeps the electrons in its lithium-ion battery moving.

Tags: your iPhone, battery life, your battery, your screen, degrees degrees, Push Notification, reduce your

Make Pesto With A Mortar & Pestle

Pesto originated in Genoa, Italy, and has graced plates for centuries. It is traditionally an uncooked sauce with a variety of uses. Fish, beef, poultry, bread, pizza and salads are all common uses for pesto. The Italian translation is "to pound", and pesto is traditionally made with a mortar and pestle. In recent years, it is common practice to prepare pesto in a food processor. This can result in a rather mushy homogenized paste rather than a textured sauce that most Americans would recognize as a dressing.

Instructions

Make Pesto with a Mortar and Pestle

1. Wash the basil, removing any dirt. Pluck the leaves and put them into the colander.

2. Dry the basil on the paper towels, patting lightly. Be careful not to bruise the leaves.

3. Place the pine nuts in the pan and toast them on the stove using a medium-low setting. Stir or toss occasionally for even toasting. Do not walk away from this process or the nuts will burn. It is not necessary to toast the pine nuts, but doing so will result in a nuttier flavor.

4. Remove the nuts from the heat and set them aside to cool.

5. Cut the garlic in half or in quarters to make it easier to smash.

6. Chop the basil roughly, just enough to make it easier to pound.

7. Place the garlic, pine nuts--reserving 1 tbsp.--and a small pinch of salt in the mortar and smash using a down and outward motion. The salt will help to grind the garlic and nuts.

8. Add some of the basil and a small amount of olive oil, roughly a tablespoon. Smash and pound until the basil has a chopped appearance. The oil is important because it helps to lubricate the leaves and avoid pesto discoloration.

9. Continue to add more basil and oil, pounding and using all of the basil.

10. Add the tablespoon of nuts and pound lightly, leaving the pieces slightly rough for texture.

11. Grate the cheese until you have ¾ cup and incorporate it into the pesto.

12. Add pepper and salt to taste.

13. Store the pesto in a small bowl in the refrigerator, topped with a thin layer of oil and plastic wrap to prevent drying out and discoloration. The pesto can remain fresh for around a week or longer if it is properly stored, although some of the flavors may not be as strong.

Tags: make easier, Make Pesto, pine nuts

Eat Ramen Noodles

Ramen noodles before the flavor mix.

Invented by Momofuku Ando in the 1950s, Ramen noodles have moved from China to Japan and eventually to the United States in the 1970s where the product became a staple in the dry-soup market. Ramen noodles expand and loosen during cooking, changing from tightly woven sheets of noodles to piles of flavorful, squiggly goodness within minutes. There is no single right way to eat cooked Ramen noodles; however, certain preparation tactics make consuming your noodle soup easier.

Instructions

1. Cut the noodles after cooking. Strain your noodles from the pot or keep them in the water for a more soup-like meal. Insert your tongs into the pot and lift several strands of noodles into the air. Cut the noodles in the middle with your scissors and place them into a separate bowl before cutting the other noodles. Ramen noodles are folded during packaging, but during the cooking process, the noodle sheets unfold to create ultra long noodle strands, which can be difficult to eat. Cutting the noodles before adding the flavor packages protects your scissors from the flavor powder residue.

2. Sprinkle flavoring over your bowls of halved noodles. Pour out only half the flavor packet for mild flavor or all the powder for a bolder dish. For a soup-like dish, add approximately one cup of the noodle water.

3. Insert your fork into the middle of the noodles and spin the handle counterclockwise. The noodles will wrap around the fork like thread on a spool. Continue turning your fork until only a few inches of noodles remain unwrapped. Insert the noodle-wrapped fork into your mouth. The spooling technique makes eating Ramen noodles more manageable by reducing the length and possible liquid splashing.

Tags: Ramen noodles, during cooking, flavor powder, fork into, Insert your, noodles before, your fork

Make Stuffed Roasted Chicken

Stuffed roasted chicken can be the main entree for any occasion. While the stuffing ingredients for this recipe will produce a fine roasted chicken, the stuffing can be changed according to the tastes of the cook. Nutmeg, mushrooms and other items can change the flavor of the chicken.

Instructions

1. Use cold water to wash the chicken inside and out. Pat the bird dry, then spread the lemon juice inside.

2. In a medium skillet, saute the butter, onion and garlic for about 2 minutes or until the mix is light brown.

3. Pour the mix into a medium mixing bowl. Add the egg, chicken broth, parsley, nuts, rice, and tomato paste. Blend this together well, and stuff it into the chicken. Close the opening and put the bird in the refrigerator for 2 hours.

4. Preheat the oven to 350 degrees Fahrenheit.

5. Place the chicken in a roasting pan. Add 1/2 cup of water to the pan. Rub the outside of chicken with salt and pepper, then let it cook for 90 minutes or until the chicken is no longer pink. Baste the chicken a few times during the cooking with the pan juices. Add more water if necessary.

Tags: minutes until, roasted chicken

Sell Homemade Beef Jerky

Be sure that you are aware of health regulations before attempting to sell homemade beef jerky.

Selling homemade beef jerky may seem like a simple task, but there is more to do than make the jerky and set out a sign. It is important that you are aware of, and abide by, all local, state and federal laws and ordinances that may apply to your new business. Since you will be dealing with the sale of food, there will be additional regulations that must be followed.

Instructions

1. Contact your local licencing office to determine what permits you will need in order to legally sell your jerky. There may be town or county taxes that need to be paid, as well as state and federal.

2. Call your county's health inspector to find out about regulations. While making homemade beef jerky can be simple for personal use, running a business that deals with food will have to follow health standards that you may not follow in your home. For example, you may be required to have a kitchen separate from your home kitchen that is reserved for making the beef jerky.

3. Contact other beef jerky sellers in your state. Already established business owners will be able to let you know of any laws and regulations that you may not be aware of.

Tags: beef jerky, homemade beef jerky, that aware, homemade beef, regulations that, state federal, your home

Make Strawberry Bread

After a relaxing afternoon of picking and probably eating a few fresh strawberries, one of the best ways to use those strawberries is by following this simple family recipe for strawberry bread. This bread can be served warm out of the oven, wrapped up as a gift or used in French toast the next morning, all with minimal effort.

Instructions

1. Preheat oven to 350 degrees.

2. Grease 2 loaf pans and set aside.

3. Chop strawberries in a food processor with half a cup of sugar. Do not overchop them, you want all the pieces to be about the same size, but not pureed.

4. Combine the chopped berries and sugar mixture with the eggs and oil. Use a whisk or a fork for this since you don't want to beat the strawberries.

5. Mix the dry ingredients in a separate bowl; the remaining cup and a half of sugar, the flour, the cinnamon, the baking soda, the salt and the chopped nuts.

6. Add the wet ingredients to the dry ingredients and combine with a fork just until blended.

7. Divide the batter between the two pans and bake for an hour in a preheated oven. The bread is done when it is golden brown on top and a toothpick pulls out clean.

Tags: half sugar

Kidney Beans

About Kidney Beans

The kidney bean, also known as the chili bean, is a fundamental part of the daily diet in many regions of the world. In the United States, kidney beans are an integral part of southern cuisine, strongly featured in the creation of classic dishes such as chili con carne and red beans and rice. Available year round, kidney beans are an affordable, healthy source of fiber, protein and iron.

Benefits

A single cup of kidney beans contains almost half of your recommended daily amount of fiber. Kidney beans are low in calories. Additionally, when kidney beans are eaten in combination with whole grains, they supply the body with a virtually fat-free source of protein and iron.

Appearance

The kidney bean looks like a miniature kidney. The maroon color and characteristic shape are unaffected by most cooking procedures and the fibrous nature of the kidney bean allows it to absorb the flavors around it. These qualities make kidney beans a favorite addition to many soups and stews.

History

Kidney beans, black beans, red beans, chili beans, pinto beans and navy beans all belong to the same family. This group, collectively known as common beans, evolved from a single type of bean originally cultivated in Peru. Taken by traders into Central America, kidney beans eventually made their way onto the ships of Spanish explorers. From there they progressed to the tables of Europe, where they became established as a dinner staple by the end of the 16th century. These explorers were also responsible for introducing beans to Asia and Africa where they are now a popular part of many traditional dishes.

Selection

Nowadays, kidney beans can be found in virtually every corner of the world. They can be purchased in either canned or dried forms. Both are economical and healthy, however, some of the beans' nutritional value is lost during the canning process, primarily because of the addition of excessive amounts of salt and overcooking. Then again, dried kidney beans must be cooked for quite a long time, making canned much more convenient. Both can be stored for up to a year in your pantry.

Uses

Cooked kidney beans can be used in place of ground meat in most Mexican recipes, including enchiladas, chili, burritos or tacos. They are a colorful addition to bean salad or can be the main protein source in taco salad. Serve them hot with cornbread for a hearty winter snack, or offer them as a healthy side to any traditional main dish.

Advice

If using dried kidney beans, soak them overnight as this will reduce the majority of compounds associated with bean flatulence.

Tags: kidney beans, kidney bean, dried kidney, dried kidney beans, kidney beans

Preserve Homemade Mayonnaise

Mayonnaise is safe to eat when prepared and preserved correctly.

Homemade mayonnaise is safe to consume if it is made with cooked eggs and preserved during use in the refrigerator. Ensure homemade mayonnaise is healthy and wholesome by following proper food safety procedures during preparation. Salmonella bacteria occurs when the egg is contaminated on the outside of the shell and is transferred to the food when the egg is broken. Also, the bacteria is sometimes present inside the shell. Heat destroys salmonella bacteria.

Instructions

1. Place the raw egg yolks in a saucepan with approximately 2 tbsp. of liquid from the recipe. Stir the mixture constantly with a wire whisk until it heats to 160 degrees F. Cooked eggs kill bacteria and reduce the incidence of food poisoning during storage.

2. Immerse the pan halfway in ice water and continue stirring until the mixture cools to 40 degrees F. Use it in the recipe as you would use raw eggs.

3. Transfer the mayonnaise to the desired storage container.

4. Refrigerate the mayonnaise to a temperature of 40 degrees F or less as soon as it is prepared. Keep the mayonnaise and products made with the mayonnaise at 40 degrees F or less.

Tags: degrees less, made with

Store Gnocchi

Serve homemade gnocchi on special occasions.

Gnocchi are small dumplings made from a blend of mashed potatoes, flour, oil and egg. The potato dough is rolled out and then formed into approximately 1-inch long dumplings. You can serve gnocchi, a traditional Italian fare, topped with tomato or Alfredo sauce or simply browned in butter. If you have homemade gnocchi leftovers, or if you planned ahead for future meals, you can safely store them in your refrigerator or freezer.

Instructions

1. Allow cooked gnocchi to come to room temperature before preparing it for storage. Transfer cooked or uncooked gnocchi into a plastic food container featuring an airtight lid. Place parchment paper in between each layer of gnocchi to prevent the dumplings from sticking together. Store the gnocchi in a refrigerator for up to two days.

2. Cover a baking sheet with parchment paper to prepare the gnocchi for freezing. Arrange the cooked or uncooked gnocchi on the sheet, leaving a small space between each one. Place the sheet of gnocchi in a flat position in a freezer for three hours, or until the dumplings are frozen.

3. Remove the gnocchi from the freezer and transfer them to a rigid plastic storage container or a heavy-duty plastic freezer bag. Press a moisture-resistant lid onto the container or squeeze the air out of the bag and seal its zipper-lock closure.

4. Label the container or bag with a piece of freezer tape featuring the storage date.

5. Freeze the gnocchi at 0 degrees, as recommended by the University of Georgia Cooperative Extension Service. They can remain in the freezer for as long as four to six weeks, according to chef Lidia Matticchio Bastianich.

Tags: between each, cooked uncooked, cooked uncooked gnocchi, homemade gnocchi, parchment paper, uncooked gnocchi

Make Homemade Caramels Without Corn Syrup

Many caramel recipes contain corn syrup, but if you would rather not use it, you can still create delicious, buttery homemade caramels. The key to making caramel is cooking it to just the right temperature. If you cook caramel too long, it will become hard and brittle when it cools, but if you don't cook it long enough, the caramel will remain gooey even when it is completely cool. Don't get discouraged if your first batch of caramel is less than perfect. With time and practice, you can master the process.

Instructions

1. Apply a thin layer of butter to the inside of an 8-inch square baking pan, and set the pan aside.

2. Combine 1 1/2 cups of white sugar, 1/2 cup of brown sugar, 14 oz. of sweetened condensed milk and 4 tbsp. of butter in a large saucepan.

3. Cook the mixture over low heat, while stirring constantly, until it reaches approximately 246 degrees. Use a candy thermometer to test the temperature occasionally to avoid over-cooking your caramels.

4. Remove the pan from the heat, and immediately stir in 1 tsp. of vanilla.

5. Pour the hot caramel mixture into the buttered pan.

6. Place the pan of caramel on your countertop, and let it cool to room temperature.

7. Invert the pan to release the cool caramel, and cut it into bite-size pieces with a sharp knife.

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Roast Inshell Peanuts

Roast peanuts in their shell for a healthy snack.

When you eat peanuts, you're probably eating shelled peanuts from a can, already roasted and seasoned. Even if they are raw, many people will opt for shelled peanuts so that you don't have to peel them yourselves. However, roasting the nuts while still in their shell actually helps retain more flavor of the peanuts. The roasted peanuts are easy to peel and you can enjoy them hot from the oven. Serve this healthy snack at your next get-together with a bowl for your guests to discard their shells.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Place the peanuts in a bowl and rinse under running water.

3. Drain and pat dry before adding 2 tbsp. of peanut oil. Toss to coat.

4. Spread the oiled peanuts on a baking sheet in a single layer and place in the oven. Add salt, if desired.

5. Bake for 25 to 35 minutes. Rotate the pan halfway through the cooking process.

6. Remove the pan from the oven and allow the peanuts to cool enough so that you can handle them. Crack open the shells and the peanuts while still warm.

Tags: from oven, healthy snack, shelled peanuts, their shell, while still

Plantain Bananas

About Plantain Bananas

Plantains are a fruits that are very similar to bananas, but are used for different culinary purposes. They are originally from Southeast Asia, but have become a staple food of Latin American countries in the Caribbean, Central, and South America.

Plantains differ from regular bananas because of their firmness and sugar content and are used both when under and over ripe in a number of different traditional recipes from around the world.

Types

There are a few different varieties of plantain bananas, which are used for different cooking purposes. Cooking plantains (Plantago major) are general-use plantains that are slightly shorter than bananas, while banana plantains (Musa paradisiaca) look exactly like an unripe banana, although they are a bit more firm with a thicker rind. Other plantain types describe the size of the fruit, such as the bocadillo plantain. This translates into "the little one."

Geography

Plantain bananas are originally from Southeast Asia, where they are still grown today in countries such as Japan and Taiwan. However, travelers have spread the crop across the world, where it has been grown in tropical climates ever since. In Africa it is grown in Nigeria, Egypt, and Cameroon. In South America, which has some of the most popular sweet and fried plantain dishes, the fruit is grown in Bolivia, Columbia, Brazil, and Ecuador, just to name a few countries.

Function

The plantain fruit is used as a food source. While ripe plantains can be eaten raw, these fruits are usually cooked in some way and can be done so while in any stage of ripeness. Popular Latin American side dishes are composed of double-fried plantains (tostones) and sweet-cooked plantains. Other recipes that have plantains are stews, sautéed beef or chicken recipes and soups. Plantains can even be used to create a unique and flavorful alcoholic drink.

Features

Plantain bananas are very firm in comparison to the traditional banana. Not only is the flesh of the fruit firmer, but so is the rind, which is also a bit thicker. Just like bananas, they are high in potassium, which makes them particularly healthy especially when eaten raw.

Different from bananas, however, is the sugar content of the plantain, which is significantly less. This is not to say it has no sugar, though, because ripe plantains can be quite sweet.

One medium plantain, which is the common serving of the fruit, contains 220 calories, which is roughly the same as a banana of the same size, if not slightly less. It also contains 57 grams of carbohydrates and 10 grams of sugar, which is significantly more than bananas. Certain types of more bland plantains, the ones not used for cooking, may contain less sugar than a common banana.

Misconceptions

While most people only consider the fruit of the plantain plant to be the only functional, part, but this is not true. There are two other parts of the plantain plant that are used as well, the flower and leaf. The young male flowers are used in salads in Vietnam, which is a popular dish in the country. It is considered highly nutritious and in Laos it is eaten in soup. Plantain leaves, which are large and wide are used as plates in some countries, such as Venezuela and South India.

Tags: countries such, from Southeast, from Southeast Asia, Latin American, originally from, originally from Southeast

Prepare Apples For Cider Press

The time-honored tradition of apple cider-making is one of the season's most joyful activities. If you'll try your hand at homemade cider this year, plan ahead a few weeks to prepare your apples properly for a cider press that yields that just-right blend of sweet and tangy that makes pressed cider such a treat.

Instructions

1. Choose a good mix of apple types for a well-balanced flavor and texture. About half of your crop should be sweeter, low-acid fruit, such as Rome Beauty and the Delicious sisters, Golden and Red. The rest can be a mix of tarts and aromatics, such as Winesap, Cortland, McIntosh and Cox's Orange Pippin to provide a great fragrance and a little pucker.

2. Examine each apple for ripeness. Set aside only the fully ripened apples for the cider hopper. Others should be stored for eating or processing into sauce or apple butter.

3. Store the cider apples in a wooden crate in a cool, dry location that is free from invading odors, such as gasoline or onions, that could permeate the apples and spoil your cider. Be sure the crate is out of the reach of wild animals or household pets. Cover the crate loosely with brown paper from a shopping bag.

4. Inspect the apples after three or four days by squeezing them for evidence of softening or sweating. Apples are ready to wash when they feel slightly soft during a hard squeeze. This could take up to a few weeks. Be patient.

5. Fill a large tub with cold, clean water. Dump the cider-ready apples into the tub. Slosh them around and dunk them underwater with your hands in order to do an initial cleaning.

6. Spray the tub full of apples with a hose. Keep the pressure nozzle set to high. Empty the tub carefully, inspecting the apples for cleanliness as the water drains away. Place prepared apples, complete with skins and stems, into a food processor or the hopper of a grinder for pressing and juice extraction.

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Dried Soup Gifts

Dried soup mixes are an appropriate gift for many occassions.

Soups from a dry mix aren't anything new. Homemakers have been adding dried beans or lentils to broth with a few onions and other seasonings for hundreds of years. Dried soup mixes for chicken noodle soup make a quick lunch. Since most dried soups only require the addition of water, they make a different kind of gift for cooks and noncooks alike. Package them with a soup ladle, cooking pot or even kitchen dish towels to complete the gift.

Party Pack

Turn the dried soup mixes into an instant party. French onion soup transforms sour cream into a dip. Vegetable soup mix combined with mayonnaise and a can of chopped drained water chestnuts spreads on slices of sourdough bread for a quick appetizer. If you add a package of frozen spinach and some chopped scallions you have spinach dip. Put the soup mixes into a basket with colorful napkins and an assortment of potato, vegetable and corn chips, pretzels and a loaf of bread. If your budget allows it, include a set of dip bowls and a platter.

Quick

Package a selection of dried soup mixes that don't take more than 45 minutes to simmer. Vegetarian lentil combines red, green and yellow lentils with dried seasonings and vegetables. Simmer for 30 to 45 minutes and the soup is done. Gourmet potato, plain or with garlic and bacon only requires the addition of boiling water and the soup is ready within a few minutes. Use whole milk or half whole milk and cream for a richer tasting soup. Dried mushroom soup is ready in 30 minutes. Present the selection of quick soups with a soup tureen and ladle with matching bowls.

Slow Cooked

Black bean soup, chili, ham and bean soup require either soaking the beans overnight or parboiling the beans. Cooking time is at least an hour and sometimes up to two hours. The wait, however, is worth it. After the beans have been soaked or parboiled they can be cooked in a slow-cooker so make that part of your gift as well. If that's too expensive, then combine the soup with accompaniments. For example, give the black bean soup with a jar of salsa and a cornbread mix, and a set of muffin tins.

Homemade

Package your own homemade dried soup mixes as a gift. Combine dried split peas, onions, herbs and chicken bouillon cubes for split pea soup. If you have a dehydrator it takes only a day to dry vegetables. Slice carrots, onions, celery and green peppers to dry and combine with herbs and rice. Add in vegetable broth cubes for a vegetarian soup. Package by layering the ingredients in glass jars.

Tags: soup mixes, bean soup, dried soup, dried soup mixes, Dried soup

Scramble Eggs

Scramble Eggs

Scrambled eggs are a classic breakfast staple, but can be surprisingly difficult to master. The key is in the texture. To make them creamy in texture, you need to cook them slowly over low heat.

The big tip here is knowing that cooking the eggs at a higher temperature makes them rubbery. Some of the "hard scrambled" types like this! If that's you, by all means, crank it up. But stir the eggs more often so they don't burn.

Serves one.

Instructions

1. Crack one to three large eggs in a bowl.

2. Add a splash of milk.

3. Add a dash of pepper and salt.

4. Beat with a fork or whisk until well combined.

5. Heat a skillet over a medium-low flame.

6. Melt 1/2 tbsp. of butter in the skillet.

7. Pour the beaten eggs into the skillet.

8. Let the eggs cook undisturbed until they begin to set, then stir them off the bottom of the pan gently.

9. Continue cooking until the eggs are the consistency you like.

10. Stir cheese or any other additions into the eggs 1 or 2 minutes before you're going to serve them.

Tags: Scramble Eggs

Use Up Leftover Bagels

Bagels come in dozens of varieties: pumpernickel, garlic, sesame, cinnamon raisin and onion, just to name a few.

Like any baked good, bagels are best served hot and fresh from the oven. Buying bagels by the dozen can result in uneaten leftovers, but you don't have to throw them away to the birds or dump them in the trash. You can whip up some quick dishes using leftover bagels with some easy-to-bake recipes.

Instructions

1. Slice up your bagels into thin, circular wedges, then bake them in the oven for homemade bagel chips. While pre-heating the oven to 350 F, lightly brush the bagel slices with olive oil or spray with a cooking spray. Bake until toasted to a golden brown, approximately 15 minutes. Sprinkle lightly with salt while cooling.

2. Tear up your bagels into bite-sized pieces to have a ready ingredient for bread pudding. Many varieties of bread pudding exist, but they all begin with cubes of bread. Sweet and plain bagels make good complements for the sweetness and heaviness of other bread pudding ingredients like sugar, milk, cinnamon and vanilla.

3. Serve up a variation on homemade croutons by substituting savory-flavored bagels for bread. Cut or tear up the bagels into roughly 1-inch cubes. While preheating the oven to 375 F, throw the bagels onto a lined cooking sheet or tray, then lightly drizzle with olive oil or your favorite non-stick cooking spray. Sprinkle with Italian-style herbs like garlic, thyme, rosemary or basil and just a pinch of salt before sticking the baking tray into the oven for approximately 15 minutes.

4. Cool off during the warmer months with a chilled gazpacho soup featuring chewy bagels in lieu of diced bread. Gazpacho recipes vary in terms of complication, but at its Spanish origins, gazpacho consisted of just a few simple ingredients: tomatoes, bread, garlic, olive oil, salt and vinegar. Regardless of the gazpacho recipe you choose, all the ingredients will need to soak together for at least an hour so that the bread can absorb the flavor emanating from the rest of the ingredients.

Tags: bagels into, bread pudding, approximately minutes, cooking spray, with olive, your bagels

Ways To Use Tomatillos

Tomatillos are eaten while they are still green.

Tomatillos, small green fruits wrapped in a husk, are also referred to as green or Mexican tomatoes. Tomatillos are ripe when they are yellow, but they are used in recipes while they are still green. They have a lemon citrus taste to complement many different dishes.

Salsa and Sauces

Tomatillos are the main ingredient in salsa verde, or green salsa. The sauce is used as a topping in Mexican dishes like enchiladas and as a dipping sauce for tortilla chips. Pureed tomatillos and chilies make a good complement for grilled meat dishes. Tomatillos can also be combined with avocado to make an extra tangy guacamole.

Grilled/Roasted

Grilling or roasting a tomatillo mellows out the citrus taste and adds smoky flavor. Tossed with salt and a pinch of cumin, grilled tomatillos can be used as a side dish with grilled meats. Roasted and grilled tomatillos can also be used to make a less tangy green salsa.

Soup

Tomatillos can bring a citrus flavor to vegetable soups. You can make a fresh Mexican-style summer gazpacho using tomatillos, chilies and Mexican spices. Corn soup also blends well with tomatillos, bringing a light flavor to the heavy soup. You can prepare a classic tortilla soup and add tomatillos.

Salad

Raw tomatillos make a good addition to salads. You can use them in place of tomatoes with a citrus salad dressing like lime vinaigrette. You can also make a fresh tomatillo salad and add 1-2 other ingredients. Many ingredients mix well with the flavor, including sun-dried tomatoes, corn, avocados, black beans, grilled chicken, cucumbers and tomatoes.

Tags: citrus taste, green salsa, grilled tomatillos, make fresh, make good, still green, they still

Buy And Serve Vintage Port Wine

Vintage port should be decanted to remove sediment.

Port is a sweet variety of wine that originated in Portugal's Douro Valley. Vintage port is the highest quality port, so it is most often bought for, and served, on special occasions. Vintage port is known for its depth of flavor due to the high quality of the soil and climate where the grapes are grown, and the years the wine is aged. In addition, vintage port is made only from grapes harvested during the very best growing years.

Instructions

1. Purchase vintage port from a trusted wine source. Get to know the buyer at your local liquor or wine store and ask him about their selection. If the store does not carry vintage port, consider ordering it from an auction house or online wine merchant. Auction houses include Bonham's and Christie's. Online wine merchants include Seckford Wines and Laithewaite's Wine.

2. Stand up your bottle for at least two hours prior to decanting. Remove the cork with your corkscrew. Place the funnel into your decanter. Line the funnel with a filter such as cheesecloth. Pour the port into the decanter until the contents become sludgy. This process will remove any sediment from the port. You might have up to an inch of wine remaining in the bottle that you do not pour into the decanter.

3. Store the decanter at a constant temperature before serving. This should be approximately 60 degrees to 65 degrees Fahrenheit, which is the temperature of a proper wine cellar. Try to serve the port within one hour of decanting.

4. Serve vintage port in glasses made for swirling. Popular styles include tulip-shaped glasses, or snifters, so the bouquet of the port wine can be appreciated.

5. Store the remaining wine in your refrigerator or wine cellar for no more than one to two days after it has been opened to keep the wine from going bad.

Tags: into decanter, remove sediment, vintage port, Vintage port, wine cellar

Make Tofu

Tofu is versatile ingredient which takes on the flavors of whatever it's cooked with. It represents an easy, inexpensive way to add protein to your diet. You can buy tofu at nearly any grocery store, but you also can make it at home by following these steps.

Instructions

Prepare the Soybeans

1. Clean 2 1/3 cups whole soybeans under running water. Remove debris or damaged soybeans.

2. Soak the soybeans overnight in a bowl or other container in approximately 8 cups of water.

3. Drain and rinse the soybeans in a colander.

Make the Tofu

4. Grind the soybeans with 12 1/2 cups water in a blender until it makes a slurry. This can be done in batches if the blender doesn't hold it all.

5. Pour the slurry into a pot on the stove.

6. Bring the pot to a boil, stirring constantly.

7. Once the slurry is boiling, turn it down to simmer for 15 to 20 minutes. Keep stirring.

8. Filter the slurry through a cheesecloth or linen towel, saving the liquid in a bowl. Discard the ground up soybeans.

Cook the Tofu

9. Return the slurry to the pot and put it on low heat.

10. Combine 2 tbsp. calcium sulfate with 1/2 cup water to make a coagulant solution.

11. Add the coagulant to the slurry and stir.

12. Put a lid on the pot and let it sit for 10 minutes.

13. Check to see if the tofu has coagulated. There should be chunks of tofu curd. If not, you can add more coagulant.

14. Strain the tofu, using a colander lined with cheesecloth or towel. Use the cheesecloth or towel to squeeze out excess water.

Press the Tofu

15. Put the strained tofu in a tofu mold lined with cheesecloth.

16. Fold the cheesecloth over the tofu and place the lid on it.

17.Put a weight such as a can of food on the lid.

18. Let the tofu sit in the mold for 20 or 30 minutes.

19. Remove the tofu from the mold. It's now ready to use.

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Tasty Soup Diet

Tasty Soup Diet

Soup is the perfect diet food. This is because its energy density is low, which according to the Mayo Clinic, will provide a more filling meal with fewer calories. Soup generally contains a high percentage of water and fiber, and can be made low in fat. This increases feelings of satiety, making it less likely that you'll be tempted to fill up on higher calorie fare.

Adding Soup to Your Diet

When you add soup to your diet for the purpose of losing weight, you can do it one of two ways. You can either substitute the soup for your regular meal altogether, or you can add a small bowl of soup to your meal and decrease the portion size. To lose weight at a healthy rate but not get tired of eating soup, try eating only soup for lunch. At dinnertime, add a serving of soup to a small dinner. Eat a healthy breakfast as you would on any diet.

If you take your lunch to work, you'll find that soup can be as portable as a sandwich. Simply purchase a thermos and pour the hot soup in it in the morning before you leave. Alternatively, you can bring the soup to work in a glass container with a lid and heat it up in a microwave.

A tasty soup diet includes a variety of soups. You do not want to limit yourself to only one soup, as people often do. It is difficult to be successful on a soup diet when the soup isn't tasty, and is on the menu every single day.

Making Tasty Soup

There are many healthy, tasty soup recipes available. See the link in the resource section for a list of soups that you can alternate from day to day so that you do not become bored with your diet. Here is an easy, delicious recipe to get you started. This recipe is high in protein and fiber and does not contain any artificial ingredients. It is also low in sodium and fat content.

Put a chicken in a large stock pot or crockpot and cover with two quarts of water. Cook until the meat is falling off the bone. Debone the chicken and put the meat in the refrigerator. Strain the chicken broth to remove any bits of bone or skin. Put the chicken broth in the refrigerator overnight.

The next day, you will see a layer of fat on the chicken broth. Take a large spoon and remove the fat. Saute one chopped onion and two cloves of diced garlic in one tablespoon of olive oil in a stock pot. When the onions are translucent, add the chicken broth. Add one cup of sliced celery, five carrots cut into rounds and a can of roasted diced tomatoes. Add any other vegetables you like, such as squash, green beans or peas. Simmer until the vegetables are done. Note: The more vegetables you add, the healthier your soup will be. Just don't add too many starchy vegetables such as potatoes and corn.

Add the chicken meat and cook for an additional five minutes. Add salt to taste. This recipe makes enough chicken vegetable soup for six to eight meals. It freezes well, so consider freezing single servings to heat up when needed.

Tags: chicken broth, soup your, chicken meat, only soup, Tasty Soup, This recipe

The Best Way To Boil Potatoes

Boil potatoes properly to achieve the perfect finished texture.

Boiling potatoes involves slightly more than simply throwing the potatoes into a pot of boiling water and cooking them until they reach your desired doneness. Using the wrong type of potatoes for the dish you are making may result in a final product that is too crumbly or too lumpy, even if you complete the boiling process perfectly. Worse still, putting your potatoes into a pot of boiling water may cause them to cook unevenly, leaving you to decide between nearly raw centers or overcooked, mealy outsides. Boil your potatoes properly to ensure they cook evenly and work well in your final dish.

Instructions

1. Use potatoes that have a consistency that will suit your final dish. Starchy potatoes such as Russets work best for mashed potatoes because they will be light and fluffy. On the other hand, waxy, low-starch potatoes work best in cases where you wish the final boiled potatoes (or chunks) to hold their shape.

2. Scrub the potatoes under cool, running water. Peel them if you wish. This is more important for old potatoes with thicker, tougher skins than it is for new potatoes with thin, delicate skins. Cut the potatoes into chunks, if you wish. All of the potatoes or potato pieces you wish to boil should be fairly close to the same size.

3. Put the potatoes or potato pieces into a pot large enough to easily hold all of them with several inches to spare. Add enough cold water to the pot to completely cover all of the potatoes by at least an inch. Salt the water if you wish.

4. Put the pot of potatoes on the stove and bring the water to a boil over high heat. Reduce the heat to bring the water to a gentle, steady simmer. Simmer the potatoes until they are done to your liking. You can test their doneness by stabbing gently with a fork or knife every five minutes; when the utensil pierces through the potato easily, your potatoes are done.

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Make Spaghetti With Vodka Sauce

Make Spaghetti With Vodka Sauce

Add adult flavor to your pasta by enhancing it with vodka sauce. This spicy tomato sauce is seasoned with a dash of vodka and a touch of cream, resulting in a pretty pink color and complex flavor. Pasta with vodka sauce can be easily thrown together for an indulgent yet quick supper.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Fry the garlic, red peppers and salt until the garlic has taken a golden light hue.

2. Add the canned tomatoes and lower the heat to medium low. Cook until the sauce has thickened.

3. Taste the sauce and season with salt to taste.

4. Fill a large pot with water and bring to a rapid boil. Add a pinch of salt and the pasta. Cook according to the instructions on the package; most dry pastas cook for 10 to 12 minutes.

5. Drain the pasta and add it to the tomato sauce. Continue cooking on low heat for 2 to 3 minutes.

6. Add the vodka, cream and chopped fresh herbs. Toss to coat and serve immediately with a sprinkle of the Parmesan cheese.

Tags: Make Spaghetti, Make Spaghetti With, Spaghetti With, Spaghetti With Vodka, tomato sauce, vodka sauce

Make Spaghetti Bolognese

This hearty meat sauce, or ragu, also makes an excellent lasagna filling. The long simmering is key to its succulence. Serves six large appetites.

Instructions

1. Heat the olive oil, butter, celery, carrots and onion in a large pot over medium heat. Cook, stirring occasionally, until the vegetables start to soften.

2. Add the meat and cook until there are no signs of pink. Remove from the heat and try to drain off any extra fat.

3. Return the pot to the heat and add the wine. Cook until the wine is almost completely evaporated.

4. Add the milk and nutmeg. Cook, stirring, until the milk is almost gone.

5. Put the tomatoes and the broth into the pot. Add the salt and pepper.

6. Simmer, uncovered, for three hours, checking occasionally to make sure that the sauce does not dry out. If the sauce gets too dry, add broth.

7. Check the sauce for seasoning and add more to taste.

8. Cook the pasta according to package directions and then drain. Place the pasta in a large serving bowl and ladle the sauce over the top.

9. Sprinkle with the parsley and cheese and serve.

Tags: Cook stirring

Know What Do Water Snails Eat

What do water snails eat? Photo by Pondplants1.com

Ponds are decorative and create their own eco-system in which the different forms of life all support each other. Many pond owners buy snails to help suppress algae problems. Freshwater fish tanks can also provide a home for water snails. But there are a number of different snails that live in water. It is important to know just what water snails do eat to make sure your snail and your environment will get along the way you want.

Instructions

1. Many types of snails live in fresh water. But be very careful about buying snails for your pond. There is only one kind of snail you will really want for your outdoor pond. The Japanese Trapdoor Snail (Viviparis malleatus) will not eat your plants, but will help keep the algae under control and help clean the bottom of the pond as well.

2. Ramshorn snails (Planorbis) can be kept in freshwater aquariums and ponds. These are the typical flattened snail that can hitch-hike in on water plants, pots or other pond and aquarium paraphernalia. The ramshorn snail will eat algae and the detritus that settles to the bottom. But they will also chew holes in water plants and can become somewhat destructive. You are safer with the Black Japanese Trapdoor Snail for both pond and aquarium.

3. The mystery or apple snail is another popular snail kept as an aquarian pet. These should never be used in an outdoor pond as they could become invasive in a warm climate. There is a very cute site listed below that gives you very complete information on the apple or mystery snail. These snails will also decimate your water plants.

4. Although there are many more types of fresh water snails, these are the most commonly collected types for ponds and aquaria. If you want a snail that lives in harmony with your water environment you can see how it is important to know what water snails eat! For more information on water snails and what they eat, please checks the additional Resources and links below.

Tags: water snails, water plants, fresh water, important know, Japanese Trapdoor, Japanese Trapdoor Snail, outdoor pond

Chili Cookoff Ideas

Serve up chili with a large helping of fun for your cook-off's participants.

Chili cook-offs have long been a favorite of Americans, both for fundraisers and just plain fun. Many people love the combination of delicious food and friendly competition. Make your chili cook-off a success with creative touches, good organization and plenty of variety.

Organization

Ask entrants to sign up a few weeks beforehand, and charge an entry fee for the cook-off. Choose a venue large enough for a big crowd and lots of tables. The day of the cook-off, set up long tables with bowls and spoons. Set up the chili entries in crockpots along the table, and label each with a letter, not a name. Set a table full of toppings, such as shredded cheese and sour cream. Arrange tables throughout the venue, and place voting cards in a stand on each table.

Decor

Get participants into the "chili spirit" with the appropriate decor. String red pepper lights along the wall for a festive glow, and pass out inexpensive red bandannas or cowboy hats as party favors. Use tablecloths with red peppers on them and salt and pepper shakers shaped like vegetables. Use straw baskets filled with plastic garlic cloves, peppers, onions and tomatoes as centerpieces. Oversize inflatable decor, such as cacti, will also give your chili cook-off a spicy, Southwestern touch.

Rules and Judging

Set up a variety of chili categories --- for example, vegetarian, mild, spicy, beef, pork or chicken. Tell each entrant to choose only one category for submitting an entry. Determine basic rules in advance, and add a few unusual ones for fun, such as using only homegrown ingredients. Pass out a copy of the rules to each entrant. Ask various local "celebrities" to serve as judges. If your cook-off is an annual event, ask a reigning cook-off winner to settle tiebreakers.

Prizes

Ask local businesses to donate prizes for the winners, such as a free dinner for two at a local restaurant or a set of cooking pots. If donations are not possible, create inexpensive prizes. Print certificates on your computer, and put them in dollar-store frames as prizes. You could also give a set of hot sauces or a chef's hat in the likeness of a red pepper, or a dozen jars of chili beans. Award as many prizes as possible --- for example, best chili by a chef in her 20s or most creative use of flavors.

Other Ideas

Make a full day out of your cook-off. Invite a local band to provide entertainment, and sell booth space to local businesses. Solicit donated prizes from community merchants, and sell raffle tickets at the door or hold a silent auction for the prizes. Have kids' entertainment too; face painting, a dunking booth and karaoke can help hold their attention. Sell non-chili food items for people who don't like chili, such as hot dogs and chips. Set up a cash bar, and sell beer and wine for the adults.

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Use A Dehydrator For Fruit Leather

Use a dehydrator to make fruit leather.

Whether you have an abundance of fruit from your own garden or you purchase it from the grocery store, getting creative with fresh fruit can be a satisfying and interesting kitchen project. To use a food dehydrator, prepare fresh fruit by cooking it and pureeing it in a blender or food processor. The smooth fruit puree pours easily onto the special fruit roll sheets that accompany most food dehydrators.

Instructions

1. Prepare your fruit by washing it, peeling it, coring it and cutting it into chunks.

2. Place 1 qt. of your fruit chunks into a saucepan, and place the pan on a stove burner. Add ½ cup cool water to the fruit, and turn the burner to medium-low heat.

3. Stir and cook the fruit for up to 15 minutes, until the fruit is soft.

4. Crush your fruit with a potato masher while it is still on the heat in the saucepan.

5. Add 1 tsp. lemon juice and a small amount of sugar, if desired, and simmer the fruit for approximately five more minutes, stirring often.

6. Pour the hot fruit into a blender or food processor, and puree it until it is completely smooth.

7. Spray the fruit roll sheets with an even coat of cooking spray.

8. Pour the fruit puree onto the fruit roll sheets so the fruit is approximately ¼-inch thick and even over the entire sheet. Fill the other fruit roll sheets in the same way.

9. Place the fruit roll sheets into your food dehydrator. Set the dehydrator to 135 degrees F, and turn it on.

10. Dehydrate the fruit puree for between four and eight hours, until it is stiff and leathery.

11. Allow the fruit leather to cool on the sheets for 15 or 20 minutes, then roll each up tightly.

12. Wrap your rolled fruit leather in plastic wrap, and store it in a covered container at room temperature for approximately one week.

Tags: fruit roll, fruit roll sheets, roll sheets, fruit leather, fruit puree, your fruit, blender food

Make Sorghum Popcorn

Andrew Zimmern's "Bizarre Foods" show usually had the host consuming something that looked awful. That wasn't the case with the sorghum popcorn he found in Ethiopia. Zimmern found that Ethiopians popped sorghum grains to produce a no-fat snack that looks attractive and is healthy to boot. If you can find sorghum grains, the popcorn is easier to make than regular popcorn and may taste better to some. It tastes more like a grain or oat product than corn.

Instructions

1. Measure a 1/2 cup of sorghum per person. Pour the sorghum kernels into a stainless steel bowl.

2. Put some peanut oil in the bottom of the pan and season the sorghum with salt to taste. Cover the whole bowl with aluminum foil. Put a few holes in the top of the foil for air to escape. Put the bowl over medium-high heat on the stove. It should take about 5 minutes for the sorghum to begin popping.

3. Shake the bowl over the heat source until the frequency of the pops slows down.

4. Carefully pull the aluminum foil off the bowl and add the seasonings you like.

Tags: aluminum foil, bowl over, sorghum grains

Make Ants On A Log With Preschool Children

Ants on a log is a healthy snack that preschoolers love to help to make and then eat. It works as a snack to include in a lunchbox, on a picnic, or for a between meal snack. These directions assume that you are being assisted by young children.

Instructions

1. Cut the bottom off of the head of celery and save it for soup or to be used in a turkey dressing. Then cut the leaves off the top of the celery and set them aside as well. Wash the stalks to remove all of the dirt and strip away any of the stringy parts. Use the sharp knife to cut the stalks into sticks that are each about 3 inches long and about 1/2 inch wide. Do these tasks before asking any preschool children to become involved in making ants on a log.

2. Invite your preschool age helpers to sit around a work table. Make sure that each child washes their hands because you should always have clean hands when you are preparing food. If you have enough aprons for each child, this will make them feel like real cooks. In the middle of the table, place the prepared, washed and sliced pieces of celery. Explain that the celery slices are the logs. Tell the children that you are going to show them decorate the logs so that some edible "ants" will walk on top of the logs and that after a while they will get to eat the ants on the logs.

3. Spread a sheet of wax paper in front of each child. Spoon about 1 tablespoon of peanut butter into one paper cup for each child. Give each child one of the cups and a plastic knife. Place about 20 raisins in another paper cup for each child. Distribute about 5 pieces of celery to each child.

4. Demonstrate use the plastic knife to spread the peanut butter onto a piece of celery. Then count out 4 raisins from your paper cup and place the raisins on top of the peanut butter. Push the raisins down slightly so that they are held on the log with the peanut butter.

5. Tell the children that it is time for them to make their own ants on a log. Ask them to remember and tell what they should do first: take a piece of celery. Then what should they do next? Spread the peanut butter. Finally, how many raisins go on top of the log? Four. Then what should happen?

Tags: each child, peanut butter, celery Then, children that, logs that, paper each, paper each child

Make Any Dish Vegan

If you want to follow a vegan diet, you should learn easily make any dish vegan. This helps you to stick to your vegan diet by allowing you to still eat many of your favorite recipes. Vegans do not eat any products that come from animals, including meat, milk, and eggs. Fortuantely, there are a variety of foods that make good vegan substitutes in recipes.

Instructions

1. Use vegan meat substitutions. Perhaps the most obvious exclusion from a vegan diet is meat. Luckily, there are plenty of things that you can substitute when a recipe calls for meat. Substitute vegetable broth for a beef or chicken broth. Use tofu, tempeh, or TVP (textured vegetable protein), which all add the taste and texture of meat. Alternatively, there are a variety vegan meat substitutions available to purchase at most grocery stores, including vegan hamburgers, hot dogs and sausage.

2. Find an alternative for milk. In most cases, it's easy to find a vegan milk substitute. Soy milk, rice milk and almond milk are all great substitutions. Each has a slightly different taste, so experiment to find the one you like best.

3. Bake without the use of eggs. The function of eggs when baking is to help the product rise. If you follow a vegan diet, you need to use an alternative ingredient. Half of a large mashed banana or a quarter cup of applesauce is a great choice for sweet recipes. Adding 2 tbsp. of cornstarch or a quarter cup of soft tofu blended with the liquid part of your recipe will help other recipes to rise.

4. Discover alternative binding ingredients. Recipes also use eggs as a binding agent, such as in hamburgers or casseroles. Depending on the recipe, consider using 2 tbsp. of peanut butter, 2 tbsp. mashed potatoes or 2 tbsp. mashed avocado.

Tags: vegan diet, follow vegan, follow vegan diet, meat substitutions, tbsp mashed

Make Soft Drinks

Old-fashioned soft drinks are not only a trip down memory lane, they're fun and easy to make, too. Back in our grandparents' day, soda jerks mixed soft drinks by hand behind counters at drug stores. Homemade soft drinks are perfect for parties and healthier than store-bought drinks as well. Read on for some ideas.

Instructions

Enjoy an Egg Cream Drink

1. Chill chocolate syrup and club soda (plain soda) until they're very cold.

2. Squirt a few tablespoons of well-chilled chocolate syrup into a tall glass.

3. Pour about a cup of milk very slowly over the chocolate syrup.

4. Add cold soda to the glass with a seltzer bottle. Alternatively, pour the soda into the middle of the glass so that it generates as much fizz as possible.

5. Stir the mixture slowly and carefully with a long-handled spoon. Try not to disturb the foam at the top of the glass.

6. Drink your egg cream soft drink directly from the glass, not through a straw.

Make a Mont Blanc

7. Fill a tall glass ? full of club soda (plain soda).

8. Add about an ounce of strawberry syrup, then half as much orange syrup and vanilla syrup. Pour about a quarter of a glass full of ice into the glass.

9. Pour about half an ounce of grape juice into the glass. Mix the contents of the glass well, then top your Mont Blanc with whipped cream.

Mix Up a Malt

10. Blend a few scoops of ice cream with a similarly flavored syrup (strawberry ice cream and strawberry syrup, for instance) and a teaspoon of vanilla extract.

11. Add enough milk to make your malt the consistency you like.

12. Stir in a few tablespoons of malt powder.

Tags: chocolate syrup, Pour about, soft drinks, club soda, club soda plain