Indiana Night Clubs

Indiana, home to the Indianapolis Motor Speedway and the Hoosiers, also has a wide selection of nightclubs that range from casual to alternative to super trendy, often within just a few blocks of one another. Most of these clubs can be found in the larger cities where the younger crowds tend to dominate the scene; however, you'll find plenty of places where everyone is welcome to mingle, have a few drinks and enjoy the ambiance.

Subterra Lounge

Subterra Lounge is one of the more upscale nightclubs and bars in Indianapolis, providing a place for the posh crowd to gather, see and be seen. Meet friends for drinks after work or dance the night away, depending on your mood; the club also has a small bar menu with items such as shrimp cocktail and chicken quesadillas. This bar doesn't require sophisticated dress, but it is recommended as you will be as much on display as the DJs that are spinning the latest hits on the dance floor or the premium martinis that are a local favorite. You can reserve the VIP room for special occasions, but be sure to call well in advance for weekend bookings. The club regularly has events going on that are posted on its website. Subterra is open Tuesday through Friday from 5 p.m. to 3 a.m. and Saturdays from 8 p.m to 3 a.m.

Subterra Lounge

250 S. Meridian St.

Indianapolis, IN 46225

317-472-8600

subterralounge.com

Unicorn Club

If you are part of the alternative lifestyle scene, then the Unicorn Club is ideal for you. It features a weekly lineup of female impersonators along with great drink specials such as Original Penny Drink Night every Monday, when a $10 donation (as of September 2010) at the door gets you beer, soda and well drinks for a penny each. Although this club is open to the public, it has a membership fee to join. As of September 2010, the cost is $30 for new members and $15 for each year after that. You can also buy nightly memberships as follows: Monday and Thursday are $10, Tuesday and Wednesday are $2, and Friday, Saturday, and Sunday are $5. The doors open at 8 p.m. every night, with the dance shows starting at 10:30 p.m. The club has a strict no-cameras rule.

Unicorn Club

122 West 13th Street

Indianapolis, IN 46202

317-262-9195

unicornclub.com

8 Seconds Saloon

The 8 Seconds Saloon, based on the popular concept in bull riding where the rider attempts to stay atop a bucking bull for eight seconds, is a low-key place to spend the night with your friends. It is more country than city but features a variety of entertainment sources from exotic male dancers and famous country music stars to Sevendust the mechanical bull and Dance Night every Wednesday with free lessons. You can even plan to host your own adult-style birthday party at the club; call ahead and make reservations to tell them who the lucky birthday person is. The events change weekly but are always posted on its website. The saloon is open from 6 p.m. to 3 a.m. Thursday through Saturday.

8 Seconds Saloon

111 North Lynhurst

Indianapolis, IN 46224

317-486-1569

8secondssaloon.com

Tags: Seconds Saloon, Subterra Lounge, Unicorn Club, Night every, night with, posted website, September 2010

Make Deer Meat Chili

Deer meat--also known as venison--is a very lean meat, which many people prefer to eat because of its low fat content. Chili made with deer meat in place of ground beef is one of many delicious meals you can make with this hunter's delight. Whether you make it in a slow cooker or a Dutch oven, deer meat chili won't stay in your bowl for long-until you get a refill that is.

Instructions

Make Deer Meat Chili in a Slow Cooker

1. Cook ground deer meat in a frying pan. Using a colander or strainer, drain all of the fat from the meat when it has cooked completely.

2. Put the cooked deer meat in a slow cooker. Add the rest of the chili ingredients to the slow cooker and mix with the cooked deer meat. Stir well.

3. Cook the chili on low for 8 to 10 hours or on high for 4 to 6 hours. Time may vary depending on the size of your slow cooker.

Make Deer Meat Chili in a Dutch Oven

4. Cook ground deer meat in the Dutch oven. Using a colander or strainer, drain all of the fat from the meat when it has cooked completely.

5. Return the cooked deer meat to the Dutch oven. Add the chopped onions and minced garlic. Saute until the garlic is translucent.

6. Add the rest of the ingredients to the Dutch oven and mix well.

7. Bring the chili to a boil. Reduce heat and simmer for about 30 minutes.

8. Sprinkle on some cheddar cheese or crumbled saltine crackers, serve and enjoy. Be careful when taking that first bite--the chili will be hot.

Tags: cooked deer, cooked deer meat, deer meat, Make Deer, Make Deer Meat, slow cooker, colander strainer

The Processing Of Peanut Butter

Peanuts supply hard-to-get nutrients like zinc.

Peanut plants grow underground and take about four to five months to mature. They actually absorb nitrogen from the air and enrich the soil they are grown in. About half of all the edible peanut crop in the United States is used to make peanut butter. Whether it's made in your own kitchen, a market or commercially, the process is very similar.

Processing Commercially

Peanuts are first shelled. The shelled peanuts are inspected and cleaned to remove any foreign material. Then they are roasted, cooled and blanched in a machine where large rollers rub the reddish skin covering on the peanuts. The peanut kernels are then sorted by hand or mechanically to ensure high quality before being ground. They are usually ground with two grinding stages to produce smooth, creamy peanut butter. To make the chunky variety, peanut bits are added later. After the peanut butter is ground, the manufacturers add an oil to the peanuts, either partially hydrogenated, hydrogenated or nonhydrogenated. The peanut butter is heated to 170 degrees F to disperse the oil throughout the peanut spread and then cooled quickly to 120 degrees F to ensure that the peanut oil does not separate.

Are the Oils Unhealthy?

Some manufacturers add hydrogenated oil to the peanuts and some add nonhydrogenated. When you see hydrogenated or partially hydrogenated oil on the label, you know that it has trans fat. If the food has less than .5 g of trans fat per serving, then manufacturers are allowed to list the amount at 0 g. However, if you eat regular servings of something with less than .5 g per serving, you could still easily exceed the recommended dose. Partially hydrogenated oils, or trans fats, are made when hydrogen is added to vegetable oil. The process used to make hydrogenated oils does not result in trans fat in the same amount as the process to make partially hydrogenated oil, but it will contain some trans fat. Scientists think that when hydrogen is added to oil, it makes the oil hard to digest. It also increases your bad cholesterol and lowers your good cholesterol.

Processing in the Store

Many supermarkets and food co-ops today have a small peanut grinding machine in their bulk food section where you can grind and purchase your own peanut butter. There are usually two settings to provide for either a chunky or a smooth grind. You can use a container provided by the store or bring your own, and there is usually no oil added in this process, so plan on stirring at home before using.

The Processing of Peant Butter at Home

Many people enjoy processing their own peanut butter at home. To try this, start with 12 oz. of Spanish peanuts and roast them in your oven. When roasting peanuts, think of a deep rich color signifying a deep rich flavor. After the peanuts are roasted, put them in a food processor with 1/2 to 1 tsp. salt and 1 tbsp. honey. Process for one minute and then add 1/4 cup canola oil by drizzling it down the sides. Process another two minutes until mixture is combined, and then store in airtight containers. Feel free to adjust your ingredients to your personal taste. It will keep for up to two months in the refrigerator.

Tags: peanut butter, peanut butter, deep rich, hydrogen added, hydrogenated oils

Follow A Mediterranean Diet

Besides being delicious, the traditional diets of countries around the Mediterranean Sea are also linked to lower rates of heart disease and cancer than the typical American diet. Follow these diet principles from countries such as Greece, Morocco, Southern Italy and Spain.

Instructions

1. Make plant foods the main dishes at all your meals.

2. Eat grains such as couscous, polenta and bulgur in addition to breads, cereals and pasta.

3. Look for unprocessed foods that are grown nearby.

4. Add flavor to foods with plenty of garlic, onions and fresh herbs such as basil, oregano and thyme.

5. Include beans and nuts in your diet every day. Enjoy bean soups, almonds, pasta with beans, hummus, and green salads with pine nuts.

6. Opt for cheese and yogurt as your daily dairy products. These foods have good bacteria that may have health benefits.

7. Choose fish and seafood two or more times per week.

8. Enjoy poultry once a week or less and red meats just a few times a month.

9. Use the healthier fats to add richness and flavor to your cooking. Emphasize olive oil and nuts.

10. Serve fresh or dried fruit for snacks and dessert. Reserve other sweets for a few times a week.

11. Drink wine in moderation with meals.

Tags: times week

The Best Takealong Appetizers

Easy take-along appetizers can be tasty and simple to make.

Potluck events save the host from having to prepare an entire spread on his own, and the unexpected array of dishes brought by the guests allows everyone to try new flavors. Bringing an appetizer with you to a party means finding a dish that transports easily and requires little or no final preparation upon reaching your destination. Keep a cooler in your car for toting the appetizer and keeping it chilled. The cooler also protects the food and cushions it during the car ride to the event.

Spiced Nuts

Sugar and spice glazed nuts are easy to make and serve.

Instead of cereal snack mix, make an elegant appetizer of sugar and spice-glazed nuts. Use any shelled nuts available in your area: walnuts, almonds, pecans or peanuts. Toss the nuts in a sugar syrup with spices added, and bake the coated nuts in the oven until they are toasted and the sugar glaze sets. Roll the nuts in additional sugar for more sweetness. Once prepared, the nuts do not require refrigeration or additional heating before serving. Carry the nuts in a covered serving bowl to the event and set it as soon as you arrive.

Seven Layer Dip

Seven layer dip is a staple of sports viewing parties and tailgating. It requires no cooking, but you might need to supply tortilla chips for dipping. In a shallow bowl, spread refried beans to evenly cover the bottom. Spoon a layer of cream cheese over the beans for the second layer. Add a layer of salsa or guacamole on top of the cream cheese. Scatter shredded iceberg lettuce to make the fourth layer of the dip. Cover the lettuce with a sprinkling of shredded cheddar cheese. Add chopped tomatoes on top of the cheese. The final layer of the dip consists of either sliced black olives or dollops of sour cream. Keep the dip chilled until ready to serve.

Samosas

Samosas are triangle-shaped Indian pastries. The fillings inside are up to you, but for a more traditional dish, opt for a potato and green pea filling spiced with garam masala seasoning. Instead of making the pastry from scratch, use frozen phyllo dough. The dough cooks to a light and flaky crust. Look for phyllo dough in the freezer section of International or gourmet food markets. Once cooked, you can serve samosas at room temperature.

Salad Skewers

Transform a stacked salad into a portable skewer appetizer. A salad with slices of tomato, basil and mozzarella cheese stacked on a plate can be slightly changed to fit onto a wooden skewer. Use cherry tomato halves instead of larger tomato slices. Alternate the tomatoes with basil leaves and coin-sized rounds of mozzarella cheese. Keep the skewers chilled until ready to serve. At the event, put the skewers onto a serving platter and drizzle them with extra virgin olive oil.

Tags: chilled until, chilled until ready, cream cheese, mozzarella cheese, phyllo dough, ready serve

Pair Rose Wine

Wine "snobs" are embracing rose.

After suffering through years of disdain from wine snobs, the sweet, fruity notes of rose are finally being embraced by both the general public and wine connoisseurs. Rose wines are made in the spring from red grapes and are recognizable by their bright, pink color. Thanks to rose's light flavor, it's the ideal wine for afternoon events, summer picnics and barbecues. They pair well with spicy food, white meats and light meals. If you have no experience with rose wines, ask a wine store sales associate to describe the wine before you make your purchase.

Instructions

1. Ask the sales associate at the wine store if a particular bottle of rose is dry, off-dry or sweet. Rose wines are made from the same types of black grapes that red wines are made from, so also find out the varietal and whether the wine is light, medium or full-bodied. You need this information to pair your wine. Also consider your own personal taste.

2. Pair a light, sweet rose with sheep's milk or blended-milk cheese, which can open up a light rose and make for subtle, complex flavors. Serve your light rose and cheese with water crackers or some slices of mildly flavored bread. Add a few summer berries for color and flavor.

3. Match brighter, drier rose wines with hard Italian cheeses such as Parmesan, Asiago or Reggiano. Heartier roses also go well with bruschetta or flavorful olive oils and Mediterranean appetizers.

4. Pair light, fruity rose with a grilled or roasted poultry dish, just as you would a white wine. Light rose wines go especially well with fruit-flavored poultry dishes such as chicken teriyaki or lemon chicken. You can also pair a light rose with barbecued chicken.

5. Serve dark, dry rose wine with spicy curried dishes. Normally, most people drink beer with Indian or Thai curries because they don't match well with red or white wines. If you're not a beer drinker, give rose a try with these fiery dishes.

6. Serve any type of rose with egg dishes. Rose is ideal for afternoon parties since it pairs well with quiche, frittata and omelets. Both dark and light rose wines match well with egg dishes, so match the rose to the cheese in your dish.

Tags: well with, rose with, light rose, rose wines, wines made, made from, match well

Get Spaghetti Noodles To Absorb Sauce

Preparing pasta the right way will get your spaghetti noodles to absorb the sauce.

There are many different types of pasta and different recipes out there that can be prepared for a family dinner. There is one way to ensure your spaghetti noodles absorb the sauce you place on them. You don't want to spend your time preparing a nice Italian meal to end up having your pasta not absorb the sauce you placed on it. The next time you cook pasta, following an important step will make your pasta absorb the sauce you place on it.

Instructions

1. Cook the pasta according to the directions on the package. Pastas require different lengths of cooking time based on the type of pasta.

2. Drain the pasta when it is done cooking. Do not rinse the pasta after draining it. Rinsing it removes the starch and keeps the sauce from sticking.

3. Place the pasta back in the pot and add the sauce to the pot. Cook the pasta with the sauce for 30 to 60 minutes so the pasta absorbs the sauce.

Tags: absorb sauce, absorb sauce place, Cook pasta, noodles absorb sauce, pasta absorb, pasta absorb sauce, sauce place

Make Sausage Breakfast Cake

Sausage breakfast cake is a fabulously tasty alternative to the standard cinnamon crumb coffee cake usually served at breakfast time. It combines the favorite tastes of morning including sausage, bread, and coffee for a taste sensation that is hard to beat. Sausage breakfast cake can be made the night before and served cold, but it is best piping hot and fresh from the oven.

Instructions

1. Brown 1 lb of ground sausage in a medium sized frying pan. Drain sausage grease. Set aside.

2. Combine 1 1/2 cups brown sugar, 1 1/2 cups white sugar, 1 teaspoon nutmeg, 1 teaspoon cloves and 1 teaspoon baking soda in a large mixing bowl. Stir to mix thoroughly.

3. Add 1 cup buttermilk to the dry mixture.

4. Mix 30 seconds with an electric mixer.

5. Make coffee according to package directions. 1 cup of hot coffee made from instant granules is fine for this recipe, or feel free to use brewed coffee.

6. Add 1 cup hot coffee and 3 cup all purpose flour to the mixing bowl with the other ingredients. Mix for 2 minutes with electric mixer.

7. Fold in browned sausage and 1 cup chopped pecans with a large spoon or spatula until well combined.

8. Spray a Bundt pan with non stick cooking spray.

9. Pour sausage breakfast cake mixture into Bundt pan.

10. Cook sausage breakfast cake for 1 hour at 400 degrees.

11. Remove from oven and let cool slightly.

12. Serve sausage breakfast cake warm for breakfast or brunch.

Tags: breakfast cake, electric mixer, from oven, mixing bowl, sausage breakfast, sausage breakfast cake

Make Goat Milk Mozzarella

Whether you live on a farm and milk dairy goats or if you simply love goat milk from the store, making goat milk cheese can be a satisfying way to use your leftovers, and mozzarella is one of the easier cheeses to make.

Instructions

1. Place 1 gallon of goat milk, either skim or whole, into a large stainless steel cooking pot.

2. In a glass measuring cup, mix 1/4 cup cool water with 1 1/4 tsp. citric acid until it is dissolved, then pour the mixture into the milk.

3. Using the same glass measuring cup, mix another 1/4 cup cool water with 1/4 rennet tablet until dissolved. Set aside.

4. Turn the stove burner to medium heat and heat the milk mixture to 88 degrees F, stirring occasionally with a straining spoon or spatula.

5. Remove the pot from the heat and add the water and rennet mixture, stirring the heated milk mixture for about 10 seconds. Cover and set aside for 1 hour.

6. Cut through the curding mixture with a spatula in one direction and then the other until you have created 1 inch squares. The curd may not be firm yet, but the cuts should remain somewhat visible.

7. Place the covered pot in a bath of extremely hot water, either in a large bowl, a sink or a cooler for 35 minutes. Never allow the water to overflow into the pot.

8. Remove the pot from the hot water bath and, using the straining spoon, retrieve the clump of curd that should now have separated from the whey (greenish liquid). If the curd has not yet formed into a removable clump at the bottom of the pot, you may allow more time (15 to 30 minutes) to pass before separating it from the whey.

9. Place the clump of curd into a microwavable bowl and press the excess whey out of it using the straining spoon or spatula. Pour the whey back into the pot.

10. Add 1/2 to 1 tsp. of Kosher salt to the curd and gently fold it in.

11. Microwave the salted curd on high for 1 minute and then fold the curd again. At this point, the curd should be somewhat soft and begin to shine a bit. Pour off any remaining whey.

12. Microwave the curd a second time for 30 seconds and fold the curd again. You know you are done when the curd becomes very shiny and stringy, like you would expect melted mozzarella to be.

13. Place the mozzarella cheese in a lidded container and refrigerate. The cheese will cool and take on the form of the container.

Tags: straining spoon, clump curd, cool water, cool water with, curd again, fold curd

Make An Onion Cheese Dip

A savory onion cheese dip is the perfect start to a great meal. Consider making this dip for your next party or just to enjoy at home.

Instructions

1. Preheat your oven to 350 degrees and grease an 8-by-8 oven-proof pan. If you do not have a pan that size, use a smaller, deeper pan rather than a larger pan for the dip. The dip may overcook if you use a larger pan than necessary.

2. Chop the onions finely and mince the garlic. Saute them in butter over medium heat until they are tender, then remove them from the stove. Pour the mixture into a bowl once the onions and garlic have cooled a little.

3. Add the cheese, mayonnaise and hot sauce and mix until blended. Pour the mixture into an oven-proof pan. If you want, add an extra layer of cheese and onions or top the mix with dried red chili pepper flakes.

4. Bake the dip for 20 minutes. The dip is ready when the top layer has turned light brown. If you decide you want more cheese on top, add another layer after the dip has browned and pop the dish back in for 5 minutes to melt the cheese.

5. Stir the dip in the oven-proof pan and pour it into a serving bowl. If you want, you can arrange crackers around the corner of the dip to make it look more attractive.

Tags: mixture into, Pour mixture, Pour mixture into

Make Calves Liver

Calves liver is an aquired taste. People tend to either love it or hate it. If you love it, however, this recipe will show you an easy and delicious way to make this classic dish.

Instructions

Make Calves Liver

1. Buy your cut of meat. A good calves liver is dependent upon two things: quality meat, and not overcooking it. We'll deal with the cooking part in a bit. When you are buying a cut of liver for sauteing, as you will be, always buy the liver directly from the butcher. It helps if you shop in a store where you know or have a relationship with the butcher. Calves liver is, before butchering, a thick cut, so have the butcher slice it for you. For our purposes, you will want the slices very, very thin. About 1/4 of an inch. We will be making four slices, two per person. This recipe yeilds two servings, but can easily be doubled to serve four. It is best to use the liver the day you buy it, as this cut does not age well.

2. Cook the liver. As many people know from unfortunate experience, liver is a cut of meat that is easy to overcook and dry out. The secret to making a cut of liver crispy on the outside, but still moist and delicious on the inside is in the cooking method: hot and fast. We will be sauteing our liver over high heat (to give it a great crust) for a short amount of time (to keep it from drying out). Season a couple cups of all purpose flour with a pinch of salt and pepper and mix. Set aside in a bowl. Heat your saute pan over medium high heat with three tablespoons of olive oil. While the pan is heating, dredge both sides of the calves liver fillets in the flour, dusting off any excess, and set them aside on a cool plate. Once the oil is shimmering and blazing hot, gently set two of the fillets in (going into the pan AWAY from your face). Sear on the first side for three or four minutes. Check to see if the underside has developed a dark brown crust. Once it has, flip both using a pair of tongs. Cook for another three minutes and remove to another plate immediately. Repeat this with the second set of liver fillets, adding more oil if needed.

3. Make the sauce. This accompanying sauce will ensure that your fillets will stay moist and juicy, not to mention, it's also delicious and easy. Deglaze the saute pan (still on medium high) with the red wine, stirring the bottom of the pan with a wooden spoon to release any browned bits. Add the stock. When the mixture comes to a boil, turn down the heat to medium and let the sauce reduce by half. Turn the heat down again to low and begin whisking in the butter, one tablespoon at a time, until incorporated completely. Taste and season with salt and pepper, if needed. Plate the liver, two to a plate, and ladle the sauce over the top of the calves liver fillets. Serve alongside garlic mashed potatoes and sauteed spinach.

Tags: liver fillets, calves liver, calves liver fillets, high heat, Make Calves, Make Calves Liver

Make A Light Beer Home Brew

Learn home brew beer. It is relatively easy, once you have the proper supplies and ingredients. Each time beer is brewed, tweak the recipe or ingredients used to accommodate personal tastes. Follow the steps below, making sure to use a light-colored malt for a light beer.

Instructions

1. Begin by sterilizing the bucket and lid, stopper and airlock in boiling water and 1 ounce of bleach. Drain the mixture into the sink over the lid, and rinse well with water until no smell of bleach can be detected. Do not use too much bleach or leave any bleach residue in the bucket or lid.

2. Boil 3 1/2 gallons of water. Put the other 2 1/2 gallons in the refrigerator to chill.

3. Add 6 pounds of a light-colored malt extract to the boiling water. Once the mixture begins to boil again, add 2 ounces of pellet hops. Let it boil rapidly for 45 minutes.

4. Add last two ounces of pellet hops, and boil for 15 more minutes. Then remove from heat.

5. Place the pot in the sink, and run cold water around it.

6. Pour the 2 1/2 gallons of water from the refrigerator into the bucket.

7. Mix the malt and hop mixture into the cold water in the bucket. Add the package of brewing yeast and stir. Put the lid on the bucket, making sure it is sealed tightly. Fill the airlock about 3/4 full with water. Let it sit about two weeks before bottling.

Tags: boiling water, cold water, gallons water, hops boil, light-colored malt

Grow Cranberry Beans

Grow Cranberry Beans

Much like their cousins in the fruit family, cranberry beans can be a tasty treat. They don't really resemble the red, juicy and sweet cranberries familiar to most people; on the contrary, they are marble red and cream shell beans that can be eaten fresh or dried. These beans have a short growing season; they are generally available fresh at farmer's markets only in the late summer and early fall. Growing your own cranberry beans can keep the flavorful beans flowing into your meals.

Instructions

1. Fill the flower pots ¾ of the way with potting soil. Any generic flowering or potting soil from a garden center or nursery will suffice.

2. Plant two beans per pot; press the seeds about ½ inch under the surface of the soil.

3. Water the soil well, so that it is moist but not flooded. The amount of water needed will vary by the size of your pot.

4. Cover the top of the pots with plastic wrap. Place the pots in an area where they will receive full sunlight for at least two hours a day. The plastic wrap will keep the soil warmer, promoting growth in the young seeds.

5. Water the plants every day to keep the soil moist. If your pots collect rainwater, the soil will already be moist.

6. Remove the plastic wrap when you see stalks begin to grow. Make sure the wrap is removed before the stalks grow large enough to surpass the top of the plant.

7. Transfer the plants to a larger container, such as a larger flower pot or a barrel, if they outgrow their flower pots. Cranberry bean plants can grow to be six feet tall.

Tags: plastic wrap, flower pots, Grow Cranberry, Grow Cranberry Beans, keep soil, pots with

Make Paletas

In Spanish, paletas means trowels, or little shovels, because of the dessert's shape with a wooden stick as a handle and the fruit as a scoop. Paletas come in over ten different flavors--ranging from a buttery Mamey to the spicy Pepino con Chili. This organic food is easy to make and satisfies thirst on hot days.

Instructions

Mix and Freeze the Fruit Base

1. Prepare the paleta by mixing the mango chunks, water, sugar and lime juice in the blender. The fruit base should be well mixed with visible chunks of fruit.

2. Pour the mixture into ice pop molds. Use molds that can hold about 1/4 cup of fruit.

3. Add wooden craft sticks to the fruit base. Leave about one-third of the stick outside of the fruit base in order to have a handle.

4. Put the molds into the freezer and allow 4 to 6 hours for the fruit base to become firm.

5. Remove the frozen paletas by running warm water on the underside of the ice pop mold. This loosens the paletas from the mold.

Tags: fruit base

Serve Chili Con Carne

Chili con carne is a hearty dish that can be served with a variety of accompaniments.

Chili con carne is a dish that contains meat and chili seasoning in a tomato base. Beef is the meat usually used for this dish, but turkey or chicken may also be used. Whole tomatoes, chilies and other vegetables are sometimes added, depending on the recipe and personal preference. Beans are also a common ingredient, although some people prefer their chili without beans. This dish may be mild or spicy, depending on the type of peppers and amount of seasonings added during cooking and is served hot, which makes it a perfect dish for a cool or cold day.

Instructions

1. Place plates on the table to hold the bowls and protect the table or tablecloth from drips or spills. The plates also offer a convenient surface for other condiments that can be added to the chili.

2. Ladle the hot chili con carne into bowls and place these on each individual plate. Provide soup spoons and forks to the diners.

3. Place cornbread or crackers on the plates next to the bowl. Bread items such as these are ideal accompaniments to this dish because they can be used to soak up the savory liquid.

4. Provide shredded cheese in a separate serving bowl so that individual diners may add cheese to the chili if they wish.

Tags: Chili carne, dish that, this dish

Buy Candy In Bulk

Buying candy in bulk is probably one of the easiest things you can do. There are just hundreds of places to get it. There are probably more bulk candy sites than dentists, which you will need when you're done with all the candy. But you can also buy sugar-free candy, pretzels and nuts in bulk. Buying your candy in bulk is great and much less expensive for big parties, fairs and group functions; here's buy candy in bulk.

Instructions

1. Go online. You can order just about any kind of candy made today, such as novelty candy, chocolates and jelly beans. They have gift baskets, special occasion candy and even gum and cough drops. If you are thinking of starting a business, you can get your vending machine candy at one of these online candy stores (see Resources below).

2. Go to a county fair. The online candy stores listed in the Resources section below set up at the county fairs to get their name out into the community. Go on their website and look at their schedule of appearances. You can check them out at the fair and try some samples.

3. Go to your local Cosco or other bulk items store. They sell everything and most food items you can get in big quantities. If they don't have what you're looking for in the store, go ask the management if they can order it for you.

4. Shop for your bulk candy at the local Office Depot, Staples or other business supply store. They usually carry bulk candy and pretzels, but their variety is limited. If you're just looking for candy to keep a jar filled on your counter, though, this is an excellent place to go. It's convenient and you can order over the phone and have it to your office as soon as the next day.

Tags: bulk candy, below county, candy bulk, candy pretzels, candy stores, online candy, online candy stores

Make Thick Homemade Chili

Make Thick Homemade Chili

Nothing warms you up after a cold day quite like a hot bowl of thick homemade chili. This chili recipe is simple to make, you can do it stove top for faster results, or let your chili stew all day in a crock pot. Either way, your chili will warm the soul as well as the body!

Instructions

1. Coarsely chop onions and green peppers, and mince garlic. Add along with ground beef to a skillet over medium heat. Cook until beef is well browned and crumbly. Strain through colander to remove excess fat, the more fat you drain off the better your chili will be. Add beef mixture to either a slow cooker or a stock pot, whichever you are using to make your chili.

2. Open all three cans of beans, and strain through colander. You may wish to use all three different kinds of kidney beans for your chili, or you may choose to stick with just one. Either way turns out very good, but using the different kinds gives extra visual appeal to your chili. Chop jalapenos, if using, and add to your chili pot. Pour contents of the cans of crushed tomatoes and the tomato sauce on top of all other chili ingredients.

3. Add your chili spices at this point. The above listed is only a guideline, add more or less to taste. In addition to chili powder and cayenne pepper, several other spices and herbs can go good with your chili. Basil is a good addition, as is parsley, Old Bay, cumin, cilantro, and even black pepper. A good rule of thumb with spices is to start with a smaller amount, stir well, and taste test to gauge whether you need more in your chili. Cumin can quickly overpower chili, so use in very small amounts.

4. Turn the heat on low if you are cooking your chili on the stove, or turn on your crock pot. Since the ingredients are all cooked before adding in to this chili, it will only need to heat through. However, chili always tastes better if allowed to stew and cook longer, so the flavors can blend together well. Also, it allows the crushed tomatoes to cook down a little more. I would suggest 2 hours stove top, stirring regularly, or a minimum of 5 hours in a crock pot for cooking chili.

5. You can garnish your chili with fresh parsley, a grating of fresh cheddar cheese, and serve with saltine crackers. Fair warning, this recipe for thick homemade chili doesn't leave a lot of soupiness for crackers!

Tags: your chili, chili will, crushed tomatoes, different kinds, Make Thick

Pluck A Turkey

Turkey hunters not only enjoy the thrill of the hunt, but the delicious meal that follows. The best way to pluck a turkey is to do it before it is field-dressed. You will keep more moisture in the turkey, making it tastier when you cook it whole by smoking, roasting or deep-frying it. Follow these steps to get your turkey ready for the dinner table.

Instructions

1. Place a large pan of water on the stove. You may need two large pans of water depending on the size of the turkey. Bring the water to a boil or near-boiling (around 140 degrees is best). Remove the pan from the stove and take it outside.

2. Pour the hot water into a large washtub (a large plastic storage container will also work-anything large enough to hold the water and turkey).

3. Put on a pair of thick rubber gloves and grab the turkey by its feet. Put the turkey in the hot water.

4. Hold the turkey underwater using a long stick or cooking utensil (such as a wooden spoon). Push it around in the water to make sure all of the feathers are thoroughly soaked.

5. Remove the turkey from the water after 5 to 10 seconds so you don't start cooking it. Start plucking out the feathers, one handful after another.

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Make Cowboy Potatoes

Cowboy potatoes are a name for those delicious home-style potatoes you get at the local diner. Good for breakfast, lunch or dinner, these make a classic side dish, especially when crispy and taste extra wonderful cooked with onions and herbs. It's not a bad way to use up leftover baked or boiled potatoes.

Instructions

1. Take potatoes that are already boiled or baked and chop or slice them into bite-sized chunks. Chop 1/2 an onion for four potatoes or less, or one whole onion if you will be using more than four potatoes.

2. Heat 1 tbsp. oil in pan on medium heat. When hot, add chopped onions.

3. Mix onions around with spatula for five minutes, then add chopped potatoes and herbs (as well as red pepper flakes if desired). Sprinkle with salt and pepper.

4. Let potatoes crisp on each side by leaving three to five minutes spread out in the oiled pan, but continue to stir occasionally if needed to prevent burning.

5. Flip potatoes to crisp the other side for a few minutes. Continue to stir onions as needed.

6. When potatoes are golden brown on both sides, remove the whole mixture from the pan and drain on paper towel. Top with green onions or chives, sour cream and salsa. This hearty dish can be your whole meal.

Tags: five minutes, four potatoes, potatoes crisp

Make Butter In A Blender

Use your blender to make homemade butter.

If you want make butter, you don't have to have a butter churn. You can easily make butter at home with whipping cream and a blender. Add some extra flavor to the butter to give a special flair.

Instructions

1. Let the cream sit out of the refrigerator until it's room temperature. If it's refrigerator cold, it will take too long to become butter.

2. Pour the cream in the blender container and begin blending on low speed. If you blend it too fast, you'll end up with whipped cream.

3. Continue blending at low speed until you see blobs of yellow swirling around in the mix. This can take anywhere from 10 minutes to half an hour, depending on the temperature of the cream. The yellow blobs will start to get larger and form a bigger blob and there will be lots of other liquid suddenly swishing around in the blender as well. When this happens, turn off the blender.

4. Pour the contents of the blender through a cheesecloth-lined strainer into a bowl. You can save the buttermilk that you've poured off. It's not cultured like you buy in the store, but it's perfectly suited to cooking or drinking.

5. Take the butter you have in the cheesecloth and bring the corners of the cloth together, gently twist the cloth and squeeze the butter. More buttermilk will be squeezed out. Your aim is to get as much liquid as you can out of the butter.

6. Rinse the butter under cold water, when you've squeezed as much buttermilk out as you can through the cheesecloth. Then take it out of the cheesecloth and place it on a plate. Use a wooden spoon that's been soaked in cold water, which keeps it from sticking to the spoon, or a spatula, to work the butter. Use the back of the utensil to push the butter around on the plate and push out any more buttermilk.

7. Keep forming the butter into a ball and rinsing it under cold water, and working it until there is no more buttermilk coming out. This doesn't take more than a few minutes.

8. Sprinkle a little salt on the butter, if desired, and work it into the butter. If you want other flavors, you can add lemon zest, orange zest, finely chopped parsley, or other herbs or spices. Cinnamon is good for breakfast breads and pancakes.

9. Pack your butter into a container and cover it tightly with plastic wrap before refrigerating.

Tags: cold water, blending speed, butter have, butter into, butter want, cream blender

Sell Lemonade

Setting up a lemonade stand is an all-American profit maker for kids. Here's make the best of the business.

Instructions

1. Plan ahead. Find a spot where there is lots of foot traffic and aim for a warm day.

2. Make signs. Advertise the location of your stand and the date and time you will be selling lemonade. Put several signs up in the neighborhood and save a big one to put on the stand or table that you will be selling from.

3. Get change. Depending on the price of your lemonade, lots of quarters and several dollar bills are a good idea.

4. Buy supplies: lots of lemonade, a container for the lemonade, cups, napkins and ice. You should also have a trash can for used cups and napkins.

5. Make lemonade from a frozen can or fresh from lemons.

6. Put lemonade in a large container. Make sure the container isn't too big for you to carry.

7. Set up your stand or table. Be sure to attach your sign and to have some chairs for you and any helpers to sit on.

8. Stock the stand with your supplies and the lemonade. Use a box for your money.

9. Be a salesperson. When people go by, call out, "Fresh lemonade!" or "Get your ice-cold lemonade here!"

10. Refill lemonade container as needed.

Tags: cups napkins, lemonade container, lemonade your, stand table, will selling, your stand

Make The Best Sweet Potato French Fries

Garden-fresh sweet potatoes make the best fries.

If you have ever had sweet potato fries, you know how delicious they are. They are pretty easy to make at home and nutritionally better than regular french fries. This article will help you make a nutritious snack for your family or a tasty side dish to most any meal.

Instructions

1. Wash and peel the sweet potatoes.

2. Slice the potatoes into french fry shapes.

3. Pour some extra virgin olive oil into your pan. Heat until very hot.

4. Put your sweet potato fries into the the hot extra virgin olive oil.

5. Flip the fries once during their frying. Fries are done when they are tender, I poke them with a fork and if it goes in and come back out easily, they are done. Once the fries are done, remove them from the oil and place on a plate with a napkin to remove extra oil. Sprinkle with salt, if desired. Serve with or without ketchup or ranch dressing.

6. For healthier sweet potato french fries, spray a sheet pan with non-stick spray. Lightly coat the sweet potato french fries with virgin olive oil. Bake them at 400 F for about 30 minutes or until the fries are tender.

Tags: sweet potato, virgin olive, extra virgin, extra virgin olive, french fries

Store Homemade French Fries

Homemade French fries can be stored in your freezer once they are prepared.

When you buy French fries at a fast-food restaurant, they might not be prepared in a way that is the most healthful for your body. One alternative to buying fast-food fries is to make your own French fries at home from whole potatoes. It is helpful to know store any leftover, homemade French fries so that you can enjoy them later and eliminate waste.

Instructions

1. Wash and peel the potatoes using a potato peeler.

2. Slice the potatoes into pieces that are 1/2-inch thick and 3 to 4 inches long.

3. Pour 1/2 cup of oil into a frying pan, and heat it to 400 degrees Fahrenheit.

4. Fry the sliced potatoes in oil until they are golden.

5. Lay the fries onto paper towels to allow the excess oil to soak into the towels.

6. Arrange the French fries in a single layer onto an aluminum tray, and place the filled tray into a freezer. Allow the fries to freeze for one hour.

7. Place the frozen French fries into a plastic freezer bag for storage in your freezer. The homemade, frozen French fries will keep for about four months.

Tags: French fries, frozen French, frozen French fries, Homemade French, your freezer

Choose Organic Sausages

Sausage is a versatile food-- you can have it for breakfast with eggs or dinner mixed in with pasta. But if you're worried about the hormones, antibiotics, nitrites (which have been linked to cancer) and other "mystery meat" added into the sausage, that doesn't mean you have to give it up completely. Try organic. Here are some suggestions of delicious sausages from companies that also practice sustainable farming.

Instructions

1. Applegate Farms. What's best about this company is what isn't in their products: hormone free, antibiotic free, nitrites free, gluten and casein free. The animals are free-roaming and fed vegetarian diets. In addition to cold cuts, cheeses, hot dogs and bacon, Applegate makes great organic chicken sausages that have 7 grams of fat or less. My favorites include the New Orleans-inspired Organic Andouille Sausage (a little spicy), the Greek-inspired Organic Spinach & Feta Sausage and the Organic Chicken & Apple Sausage, which is great for breakfast. They also offer pork sausages which are higher in fat content, but there is absolutely no filler or unidentifiable meat in any of their products (even their hot dogs).

2. Organic Valley uses Prairie Chickens for their sausages. With ingredients like organic fennel, organic paprika, organic rosemary extract, organic anise and other organic spices added to their chicken, these sausages are definitely a treat! They are higher in fat than Applegate farms (10 g per link) but also higher in protein (14 g per link). The company has received many prestigious awards such as the 2008 Ecological Farming Association Sustie Award for their dedication and responsible agriculture, as well as the 2007 Glynwood Center Harvest Award for "honoring creativity and leadership in the sustainable food movement." They also have great dairy products too.

3. Litchfield Farms Organic Angera Pork Products uses organic pork and organic spices. Choices include Italian Sausage (spicy), Breakfast Sausages (leaner & mild flavor), Luganiga (mild tasting and coiled rather than linked), Spanish Chorizo made with red pepper and paprika (these are my favorite, as well as seasonal specialties). This company has been around for 75 years and recently relocated from New Jersey to Connecticut.

4. Hudson Valley Smokehouses are the only ones in the Northeast that offer U.S.D.A. Certified Organic Smoked Meats. Hudson Valley, committed to practicing safe agriculture, prefers traditional methods that include slow-smoking and avoids adding fillers like water and phosphates to their meats. They make artisanal specialty products that include smoked meats, fish, chicken and even gift baskets. Their variety of sausages includes: Irish Banger Sausage (made with sage), Chicken Sun-Dried Tomato Sausage (a savory taste and leaner than most sausages), lightly smoked Chorizo sausage, and German-style bratwurst. I've tried the Irish Banger for breakfast with eggs and toast and it is Delicious! But try the other varieties as well!

Tags: breakfast with, breakfast with eggs, Hudson Valley, Irish Banger, made with

Make A Tax Payment Online

With the advent of technology, it has become increasingly easy to manage day-to-day affairs online. Today, people arrange travel, order goods and even make payments online. Even the Internal Revenue Service allows taxpayers to make their estimated tax and balance due payments using a variety of online tax services.

Instructions

1. Log on to the Electronic Federal Tax Payment System (EFTPS) and enroll in the program (see Resources). You will be provided with an EFTPS PIN. Each time you log on to the system, you will be required to enter your PIN, TIN (tax identification number) and password. The EFTPS system is available for both business filers and individual filers, 24 hours a day, 7 days a week. All tax payments can be made at EFTPS.gov, including back tax payments, estimated tax payments and corporate payments. Taxpayers using EFTPS can make either a one-time payment or can schedule future payments. The payments can be canceled up to two days before the date the payments is scheduled. If you experience problems using the EFTPS system or you have questions, call the EFTPS customer service line at (800) 316-6541 (for individual filers) and (800) 555-4477 (for business filers).

2. Pay your tax online using a debit or credit card by logging onto Link2Gov's website, pay1040.com. Link2Gov is a subcontractor that accepts tax payments on behalf of the Treasury Department. Link2Gov's online tax payment program is similar to EFTPS in that you must enroll via the website before you can begin using the program. However, unlike EFTPS, Link2Gov does charge a service fee for accepting online tax payments. The fee is based on the amount of the tax payment and is 2.35 percent of debit card payments and $3.89 for credit card payments. In addition, you can also log on to Official Payments Corporation's website via officialpayments.com and make online payments. The fee for Official Payments Corporation's payments is 2.35 percent for credit card payments and $3.95 for debit payments.

3. Use RBS WorldPay to make international tax payments. The cost for debit payments is $3.89, and the cost for credit card payments is 1.95 percent of the payment.

Tags: card payments, credit card, credit card payments, business filers, debit payments, EFTPS system

Prepare Candied Pecans

Use candied pecans to top salads or desserts for added sweetness.

Candying pecans requires about 40 minutes of preparation time and simple ingredients that add flavor and texture. You can eat candied pecans as a snack or use them to top a number of dishes, from salads to desserts such as ice creme and cheesecake. Coating the nuts with a mixture of sugar, egg white and spice before baking them provides even flavors. Candied pecans give off an appetizing aroma while baking.

Instructions

1. Preheat your oven to 300 degrees Fahrenheit. Line a baking pan with waxed paper. Coat the waxed paper with a thin layer of butter to prevent sticking.

2. Crack 1 egg per 2 cups of candied pecans. Turn the eggshell upright in your hand to separate the yolk from the white. The yolk should sit at the bottom of the shell. Open the top of the eggshell so there are 2 equal shell halves, one in each hand. Slide the yolk back and forth from shell to shell over your mixing bowl. Allow the egg white to fall into the bowl, making sure not to crack the yolk. Discard the eggshell and yolk. Whisk the egg white until a foam develops.

3. Add 1/2 cup of sugar. Add 1 tsp. of nutmeg, 1 tsp. of cinnamon and 1/2 tsp. of salt to the mixing bowl per 2 cups of pecans, if desired. Whisk the dry ingredients into the egg white until the consistency thickens and the mixture gains a smooth texture.

4. Cut whole pecans in half or chop them into small pieces with a serrated knife, based on recipe requirements.Add the pecans, and stir the mixture until the pecans become fully coated.

5. Scoop the pecans from the mixture using a ladle with holes. Allow the excess ingredients to drip through the holes and into the mixing bowl. Arrange the pecans on the baking sheet so that they do not overlap.

6. Place the pan on the middle rack in the oven, and bake the pecans for about 35 minutes until browned. Remove the candied pecans from the oven, and allow them to cool for 15 minutes before eating.

Tags: mixing bowl, about minutes, candied pecans, pecans from, salads desserts, waxed paper, white until

Make Dandelion Wine

Dandelion wine is a surprisingly flavorful and delicate beverage. To make the wine, you use only the petals of the dandelion. It takes 10 to 11 months before dandelion wine is ready to drink, but it improves with additional aging.

Instructions

1. Gather dandelions on the day you want to start the wine. Gathering the blossoms early in the day will give you the freshest flowers. Pick only those blossoms that are fully open, and only pick in areas you know are not treated with weed killers or other poisons.

2. Put the water on to boil.

3. Prepare the dandelion blossoms as the water is heating. Wash them gently and blot dry on paper towels. Remove the green stem and leaves from the dandelion to make your wine sweeter.

4. Put the dandelion, orange juice, lemon juice, lemon zest and ginger into the primary and add the boiling water. Cover and let the primary sit for 2 days, stirring twice a day.

5. Strain the liquid through the straining bag and heat it to boiling again. Add the sweetener, stirring until it is dissolved. Let cool to room temperature.

6. Add the nutrient and yeast to the mixture and cover the primary. Let it sit undisturbed for 3 weeks.

7. Use the siphon hose to rack the wine into the secondary. See the related eHow article "Rack Wine" for additional information. Let the wine ferment for 2 to 4 months.

8. Bottle the dandelion wine and wait 6 months before tasting. See the eHow article "Bottle Wine" for instructions on bottling your wine.

Tags: eHow article, juice lemon, months before, your wine

Lower Carb Intake

There are many reasons for lowering the amount of carbohydrates you eat daily. Having diabetes is one reason, since it's important to avoid sugar fluctuations. If you're trying to lose weight, you do well to keep your carb consumption in check. Whatever your reason, you can enjoy the foods you like and still lower carb intake. Add this to my Recipe Box.

Instructions

1. Eat meals without a beverage. This is one way to cut back on carbs, since you avoid the carbohydrates that you'd normally consume in the drink. Another benefit is that you'll experience better digestion, as liquids dilute gastric juices.

2. Enjoy a bread-less sandwich. Put slices of turkey, chicken or any meat you like in between a couple leaves of romaine or napa lettuce. Add mayonnaise, mustard or your favorite dressing.

3. Have slices of apple with peanut butter when you feel like having sweets. Even though apples contain complex carbohydrates, they're better for you than cookies or a slice of cake. You also benefit from the nutrition and fiber content.

4. Rinse off starch from cooked pasta or potatoes. You can enjoy an occasional pasta or potato dish and still lower your carb intake.

5. Strive to consume fresh natural foods and ingredients as much as possible. Processed foods are often high in carbohydrates, fat and calories.

Tags: carb intake, still lower, your carb

Pros & Cons Of Cooking Oils

There are many different types of cooking oil to choose from.

Many meals require cooking oil, whether used as part of a marinade, salad dressing or when sauteing meat and vegetables. A visit to the grocery store reveals numerous cooking oils to choose from, which are made from different ingredients and range widely in price. Those who cook frequently often keep several different types of oil in the pantry since each yields a different result and is ideal for varying applications.

Olive Oil

Olive oil is a mainstay in Mediterranean cooking and is often used atop salads and in marinades. Olive oil is rich in antioxidants, monounsaturated fat and phytochemicals. According to the American Heart Association, when eaten in moderation, monounsaturated fat helps reduce levels of bad cholesterol and reduce the risk of heart disease and stroke, while phytochemicals are proven cancer fighters. When olive oil is heated or used for sauteing or frying, it loses some of its flavor, so its best left uncooked such as in salad dressings. Good quality olive oil is also generally more expensive than other cooking oils. Extra virgin olive oil is the best for uncooked foods, but use pure olive oil when sauteing.

Canola Oil

A staple in many pantries, canola oil is derived from rapeseed and is often used in cooking and baking. It is high in monounsaturated (good) fat, low in saturated (bad) fat and contains omega-3 fatty acids. The benefits of omega-3 fatty acids are frequently touted by nutritionists and health nuts. These acids are shown to decrease triglyceride levels and lower blood pressure, both excellent benefits for overall heart health, says the American Heart Association. Canola oil spoils faster than most other oils and emits a toxin when exposed to extremely high temperatures, says NaturalNews.com.

Soybean Oil

According to soya.com, the health benefits of soy have caused an increase in the popularity of items products such as soy beans and soybean oil. Soybean oil is high in omega-3 fatty acids, polyunsaturated (good) fats and vitamin E. The National Institutes of Health reports that vitamin E helps boost the immune system and lower the risk of heart disease. On the down side, soybean oil is not suitable for cooking at high temperatures as it releases toxins. The oil is ideal for low-heat sauteing of vegetables and meats, but its mild flavor does not stand up well in salad dressings. Soybean oil is often used in Asian and Indian cooking, as well as other types of cuisine that feature a variety of strong spices.

Butter

A peek inside the refrigerators of most Americans would reveal a stick or two of butter. The ingredient is known as an inexpensive, tasty spread for muffins and breads and is a main ingredient in many baked goods. As a cooking oil, butter is easily melted and used for pan frying or sauteing meats and vegetables. Not only does butter add a rich flavor to all types of foods, it is also high in vitamins A, E, K and D, is a good source of selenium and iodine, and also does not contain any artificial ingredients. According to the National Institutes of Health, the mineral selenium is important for immune system function, while iodine is required for proper thyroid function. Unfortunately, butter is also high in saturated (bad) fat and cholesterol and is also a high-calorie food. Eating too many high-cholesterol foods can lead to heart disease, says the University of Maryland Medical Center.

Tags: fatty acids, heart disease, often used, omega-3 fatty, omega-3 fatty acids, also high, American Heart

Healthy Snacks For Work

Choosing two or more food groups gives a more nutrient-rich and satisfying snack.

Healthy snacks such as fruits, vegetables and whole wheat bread can add nutrients and carbohydrates to your daily diet. Snacks at the workplace should require minimal clean-up. For example; bringing an orange already peeled at home means no discarded rinds in the office wastebasket.

Healthy Baked Goods

Early in the week, bake small fruit muffins or scones with low-fat and reduced sugar content to provide a welcome treat on work days. Options include muffins with golden raisins and flax seed in a whole wheat batter. Blueberry or apple bran muffins baked with less oil than store-bought brands make a lighter treat. Scones made with dried, chopped figs add more fiber.

Fresh and Dried Fruit

Assorted fruit, such as grapes, raspberries and strawberries stashed in a reusable container, can make a convenient snack with fiber. Desiccated fruit includes apricots, cranberries, figs, raisins, dates, mangoes and papaya. Add apple and banana chips to the snack list.

Raw and Cooked Vegetables

Vegetables raw or cooked can make handy snacks with a vitamin boost. Team sliced zucchini, cucumber, carrot and bell pepper with a low-calorie salad dressing or hummus dip. Wedges of mildly seasoned baked potatoes, sweet potatoes or yams offer comfort food.

Mixed Food

Creating a mini sandwich with apple slices, a low calorie spread and whole wheat bread gives protein, carbohydrates with a variety of textures. A thermos with a cup of a fruit smoothie blended from chopped fresh or frozen berries, orange juice and yogurt offers more vitamins than a cup of coffee.

Tags: whole wheat, wheat bread, whole wheat bread

Substitutes For Demi Glace

Substitute store-bought jarred gravy for demi glace if you are in a hurry.

Demi glace, or half-glaze, is a classic French sauce that is used to garnish meat and which is also used as a base for some stocks and soups. A true demi glace is a mixture of half veal stock and half of a sauce called sauce espagnole. Sauce espagnole is made with carrots, onion, butter, celery, tomatoes and flour. Demi glace can be a complicated sauce to make, however, home cooks can find substitutes for the sauce.

Beef Bones Substitution

If you wish to tackle an authentic demi glace but are opposed to using veal bones to make the stock for ethical reasons, you can substitute beef marrow bones in the stock making part of the process. Many professional chefs are opposed to this substitution because they feel taking away veal bones removes the rich, creamy veal flavor, but you will be left with a sauce full of beef flavor.

Condensed Stock

Since a true demi glace is a time consuming, three-day process, a home cook can buy condensed stocks as a substitute. These are beef based stocks that come in a paste form. These stocks can be added to water, or even red wine, to create a passable substitute for demi glace.

Beef Gravy

Store-bought beef gravy can also be substituted for demi glace. The powdered packets that you add to water are inferior to jarred beef gravy. Jarred beef gravy will have some of the attributes of an authentic demi glace, including the right texture, thickness and color.

Tags: demi glace, authentic demi, authentic demi glace, beef gravy, demi glace, true demi

The Differences Between Calphalon Contemporary & Calphalon Lx

Founded in 1963 in Perrysburg, Ohio, the Commercial Aluminum Cookware Company produced high quality aluminum cookware. This company was to become Calphalon, which has expanded to include high quality steel knives in its line. Although made from the same materials and with the same process, Calphalon Contemporary knives are a less expensive version of Caphalon LX knives.

Calphalon Contemporary

In 2002, Calphalon introduced its own series of kitchen knives. All sets are made from high-carbon, no-stain German steel and feature a customary black handle. They are tempered and forged at 1,000 degrees Celsius. The handles are made of fiberglass-reinforced poly resin, which will not harbor microbes or split. Knife blocks are made of maple.These knives are known for having a full tang, which means the knife is designed to ergonomically fit your hand.

Calphalon LX

With a slightly sharper edge -- and price tag -- Calphalon LX knives are a slightly more elegant version of the Contemporary knife. They are also made from high-carbon stainless German steel and feature an elongated and slightly more curved handle. The LX handles are also made from fiberglass reinforced poly resin and are completely resistant to bacteria. This design features a solid knife blade that goes all the way through the handle. The ends are set with a stainless steel hilt and have the names of each knife engraved on the end.

Calphalon Contemporary Sets

Contemporary is the most budget-minded set of knives produced by Calphalon and can be purchased individually or as a set. Knife sets come in eight steak knives, a 17-piece knife block or the 21-piece knife block, which includes a high-quality pair of scissors. Contemporary knives are designed with a sleek end cap that is part of the actual blade and forms the hilt of the knife. These knives come with a lifetime warranty and can be purchased directly from Calphalon at its website in sets or by the piece.

Calphalon LX Sets

As of March of 2011, Calphalon no longer sells the Calphalon LX in blocks, but knives can be purchased individually from any number of retailers. Designed for superior edge retention, the LX brand is one of Calphalon's higher priced cutlery offerings, priced between the Katana line and the Contemporary line. These knives have the same features as the Contemporary brand except they have a superior ability to hold an edge. They feature three full rivets through the handle for superior durability. They have a lifetime warranty.

Tags: Calphalon Contemporary, made from, These knives, also made, also made from, Contemporary knives

Make Trinidadian Black Cake

If you are going to make Trinidadian Black Cake, you need to know that it takes 2 days to make, but it's worth the wait. You'll prepare the ingredients on the first day and bake the cake on the second. This cake is a Christmas tradition for the people of Trinidad.

Instructions

Prepare the Fruit and Burnt Sugar

1. Chop the raisins, currents and prunes. Mix them all together in a large glass container with a cover that closes tightly. Add the cinnamon to the chopped fruit.

2. Add the brandy and rum to the fruit, making sure to reserve 1/4 bottle of the rum and brandy. You'll keep adding this to the fruit mixture as it absorbs the liquid in the bowl.

3. Melt the shortening in a heavy pot as you start to make the burnt sugar.

4. Add in the sugar and keep stirring until the mixture has turned black and is thick and gooey.

5. Remove the pot from the heat.

6. Pour in the rum, stirring slowly, until the mixture has turned into the consistency of honey.

7. Allow the mixture to cool and store it in a glass jar or bottle that closes tightly.

Bake the Cake

8. Cream together the sugar and the butter.

9. Continue creaming as you add the eggs one at a time.

10. Add the soaked fruits, burnt sugar and the vanilla. Stir all of the ingredients together.

11. Mix the baking powder into the flour and carefully fold the dry ingredients into the fruit mixture.

12. Pour the batter into 3-inch deep pans that have been greased and double lined with wax paper.

13. Bake in a preheated oven for 1 1/2 hours at 300 degrees F, then lower the oven to 250 degrees F and bake until the cakes are completely cooked. The time will vary depending upon the size and shape of the baking pan you are using. To tell if the cake is done, insert a toothpick into the center of the cake. If the toothpick is dry when it is removed, the cake is done.

Tags: Black Cake, cake done, closes tightly, fruit mixture, mixture turned, that closes

French Cheese

The French people see their cheese as a source of national pride, economic stability and a work of art. Through the years, the French people have refined the work of producing milk, extracting the curd and turning it into intense regional flavor. Its world-renowned quality and consistency are carefully monitored by the nation's affineurs---the men and women who look after cheese as it ages---making it a product that demands a healthy price. Tasting all the varieties of cheese France produces would be a full-time job.

History

Cheese has been around for thousands of years, probably first discovered when herdsmen accidentally left milk out in the sun. In France, it was the monasteries that began the great tradition that is French cheese. The monks took great care and pride in their cheese, being meticulous in their creation. They also experimented with the process, giving us the numerous varieties available today.

Economic Significance

Cheese is one of France's largest exports. Worldwide, connoisseurs have come to appreciate the skill and quality of the French cheese industry. For example, brie may be produced anywhere, but a brie with the "Produce of France" stamp denotes a certain standard, thereby demanding a higher price. Cheese has also been a staple of the French economy for hundreds of years.

Types of Cheese

There are close to 1,000 varieties of French cheese, made from cow, buffalo, sheep or goat's milk. Each region of the country proudly produces a different variety where their distinctive climate and vegetation creates a one-of-a-kind flavor. Some cheese have been aged in the same damp caves used for hundreds of years. For the blue varieties, it is the fungus found in only certain areas of France that give it the special flavor.

Production

Cheeses are born at dairies but refined to perfection by affinage---the art of aging a cheese. The aging or ripening of cheese is usually done on a more intimate level than a mass-production scale. The affineur cares for and loves each cheese round, adjusting moisture, temperature, rotation and aging until the cheese realizes its true potential. The affineur's shop is the best place to find a cheese to meet your culinary needs, or to sample the vast varieties available.

Geography

Different parts of the country lend themselves more suitable to developing certain varieties of cheese. Brie and Camembert coming from the northern region. Emmental, or Swiss cheese, is produced in the French Alps. The bulk of goat cheeses are made in the western part of the country. The pungently veined Roquefort cheese comes from the south.

Tags: French cheese, French people, hundreds years, their cheese, varieties available, varieties cheese

Make Super Shrimp Cocktail Sauce

Use a medium size mixing bowl

Shrimp, hot or cold will need a zip to bring out the full flavor of that seafood. You might even find other uses for this super shrimp cocktail sauce since it is so easy and inexpensive to make.

Instructions

1. This recipe has been in my family for 50 years. My parents used it on half shell clams, raw oysters on the half shell and for shrimp cocktails. You can increase the ingredients to allow more sauce for many more people; just double or triple the recipe.

2. Thoroughly wash your hands before preparing anything in the kitchen. In a medium sized mixing bowl, combine horse radish, Heinz ketchup and fresh, natural, Sunkist lemon juice.

3. Stir ingredients well with a spoon or spatula or whisk. Serve with a sprig of fresh parsley if desired or decorate with a thinly sliced lemon with the peel intact. Immediately use or store in tightly closed lid container for use later.

4. This cocktail sauce recipe makes enough for 2 very large shrimp cocktails. The recipe can be doubled or tripled by altering the ingredients described.

Tags: half shell, mixing bowl, shrimp cocktails

The Best Dairy Products To Use To Offset The Heat Of Chili Peppers

Drink ice cold milk to alleviate the heat from a spicy dish.

Eating spicy foods increases endorphins in the brain, which produces a euphoric feeling within the body. To alleviate the painful sensation within the mouth caused from eating spicy foods like chili peppers, the brain releases endorphins. While you may experience an elevated mood after you eat these hot peppers, these neurochemicals do very little to soothe the burning sensation within your mouth. To cool a burning mouth, consume a variety of milk and dairy products, which contain a protein called casein. According to DairyFacts.com, casein protein helps to soothe burnt taste buds by cleansing them. Add this to my Recipe Box.

Regular Milk

Regular milk helps to tame the heat within the mouth caused from consuming chili peppers. Regular milk contains a solid amount of fat, which helps coat the mouth and the taste buds. To make the milk even more effective at producing a cooling sensation within the mouth, drink it cold. You can also add chocolate syrup to cold milk and make a chocolate milkshake. The sugar in the chocolate syrup adds an extra element of relief by neutralizing the acid within the chili peppers to soothe a burnt palate.

Sour Cream

Another effective dairy product for reducing the heat of chili peppers is to eat foods with sour cream in them. This is because sour cream is thick and creamy. Add a few spoonfuls of sour cream to a baked potato. You can also add sour cream on top of French fries seasoned with chili peppers and foods with loads of hot sauce. Add sour cream to incredibly hot chili beans to tame their spiciness. If your salsa is too spicy, add sour cream and mix it to make a new dip that is less spicy.

Cottage Cheese

Cottage cheese is made from the curds of milk, which contain a solid amount of salt. Salt is also effective at reducing the spiciness of chili peppers or other hot sauces. You can benefit from the saltiness of the cottage cheese as well as the large amount of casein within the cottage cheese. To make cottage cheese even more effective at alleviating the heat from a hot pepper, eat a low-fat version, which contains more calcium than a higher-fat version. However, be careful with how much you consume. SelfNutritionData.com, states that 1 cup of 1 percent low fat cottage cheese contains 918 mg of sodium. You can also add fruit to the cottage cheese. The sugar from the fruit adds an extra incentive of relief to ease the level of spiciness from the chili peppers.

Creamy Salad Dressings

Creamy salad dressings such as blue cheese and ranch are perfect for alleviating the fire within the mouth. This is why many restaurants serve hot wings with blue cheese dressing. Not only does the dressing complement the sauce of the chicken wings, but it also helps to balance the spiciness. When eating a main course with lots of extra spice, add a side salad and ask for the dressing on the side. Use as much or as little as you need when eating the main dish. If one small cup isn't enough to tame the spiciness, ask for another side of dressing.

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Diet Of A Chow Chow

Diet of a Chow Chow

Chow Chows have recently become a very popular dog breed, resulting in some irresponsible breeding practices by inexperienced breeders. Breeding by those who are improperly educated about breed specifics can cause the less-desirable traits and characteristics of a breed to resurface. Chow Chows have very specific dietary requirements, due to their breed history of vegetarianism, and an inexperienced, uneducated breeder will probably not know this. Always purchase a purebred dog from an AKC-certified breeder whose knowledge and love of the breed will benefit you and your dog.

What to Feed Your Chow Chow

Historically, Chow Chows originated in China, in the area now known as Tibet, as a food source for humans. Much like raising sheep, cattle and pigs today, Chow Chows consumed a diet largely consisting of grains and vegetables, with the occasional supplement of soy and fish. For this reason, Chow Chows cannot properly digest high levels of protein. A high-protein diet will lead to skin problems. William D. Cusick advises Chow owners to prepare homemade meals for their protein-sensitive Chow Chows. Include rice, which is easy for a Chow Cdigest, and which supports healthy skin and a healthy coat. Eggs and cottage cheese are also good protein sources for Chow Chows. Omega fatty acids are essential for healthy skin and coat, and you can provide these by adding a teaspoon of olive or fish oil to your dog's meal. Crunchy vegetables like carrots and celery help reduce plaque buildup on your dog's teeth and make a healthy addition to their homemade meals. Other healthy additions are frozen peas and beans; blueberries, which provide antioxidants; and plain, low-fat yogurt, a spoonful of which provides healthy, helpful bacteria to the digestive system. Four cups of food per day is the most you should feed your Chow Chow; feed him once or twice a day.

Supplements

Provide vitamin and mineral supplements for your Chow Chow. Brewer's yeast supplies water-soluble vitamins that your dog needs, such as the B-complex, vitamins A, D, E and folic acid. Bone meal provides the additional calcium that your Chow Chow requires, in addition to other minerals like iron, phosphorous, manganese and zinc. Do not supplement your Chow Chow's diet with vitamin C in any form. Avoid beef, horse meat, lamb, poultry or any meat byproducts.

Dry Dog Food

If you choose to feed your Chow Chow dry dog food--ideally combined with a homemade "stew" of vegetables and rice--talk to your veterinarian to determine which brand is best for Chow Chows. Your vet will likely recommend a high-quality dry dog food with little animal byproducts and few preservatives. Remember that deep-chested dogs like Chow Chows tend to swallow a lot of air when they eat, which can cause bloating. Dry dog food can also swell in your Chow's stomach with too much water consumption after their meal. If you feed your Chow any dry food, mix some water in with it to reduce the amount of swelling in your dog's stomach. Do not hesitate to have a lengthy diet discussion with your breeder to find out what she feeds her dogs. Breeders are very familiar with their dogs' temperaments, activity level and potential health problems, and are a wealth of information should you decide to add a Chow Cyour life.

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