Set Up A Cheese Platter

Plan to serve 2 oz. of cheese per person.

A cheese platter is an ideal appetizer for any type of party of get-together, be it big or small. The platters allow guests to choose their favorite types of of cheese while mixing and mingling with other party-goers. Include a sampling of cheeses, such as hard and soft types, to please everyone on your guest list. Supply a variety of complementary snacks, including assorted crackers and breads, to accompany the cheeses.

Instructions

1. Select a variety of cheeses to serve on the appetizer platter. Pick semi-hard cheeses, such as Cheddar and Gouda, semi-soft cheese, such as havarti, and soft, spreadable cheeses such as brie and Camembert.

2. Cut the semi-hard cheeses into bite-size cubes using separate knives to avoid mixing flavors. Arrange the hard cheese pieces in one area of a decorative serving platter.

3. Cut the semi-soft cheeses into equal-size slices and arrange them next to the hard cheeses. Unwrap the soft cheeses and set them, uncut, onto the platter.

4. Provide cheese spreaders and cocktail picks or toothpicks, along with appetizer plates, so guests can help themselves to the cheese.

5. Fill several baskets or bowls with crackers, mini toasts, flat breads and nuts to accompany the cheese. Serve the cheese at room temperature to ensure the best flavor.

Tags: cheeses such, cheeses into, semi-hard cheeses

Prepare Imitation Crab Meat

Imitation crab can be prepared in a variety of ways.

Imitation crab meat (surimi, krab, crab stick, seafood stick, etc.) is made from pulverized white fish that has been reshaped and cured to resemble crab leg meat. Experienced chefs will find that it has a mildly sweet flavor and a pungent aroma. You can use it in nearly any seafood recipe calling for crab, lobster or other shellfish as an alternative. It can also be consumed on its own with a very simple preparation.

Instructions

1. Remove the imitation crab meat from the packaging material and drain on paper towels.

2. Slice a lemon in half and juice into a small bowl. Remove the zest of the lemon using a microplaner or zester and add it to the juice.

3. Crush and finely mince two large garlic cloves. Melt two tbsp. of butter in a skillet or frying pan over medium heat. Add 1 tbsp. olive oil to the melted butter, stir to combine. Saute the garlic in the olive oil and butter until it becomes fragrant.

4. Fry the drained, chopped, imitation crab meat in the skillet for five minutes. Add the lemon juice, lemon zest, and white wine and simmer the mixture for an additional three minutes.

5. Season the crab with 1 tsp. salt and pepper (add more if desired) and stir to combine. Remove the skillet from the heating element and sprinkle 1/2 cup of finely chopped parsley over the top. Serve hot.

Tags: crab meat, imitation crab meat, stir combine

Make An Asparagus And Mushroom Tart

Easier to make than you would think, these wonderful asparagus and mushroom tarts are great as either a first course or main dish. Able to be prepared ahead of time, it takes only a few minutes to spoon the filling into the tart shells for fast preparation. This great dish is a celebration of springtime - enjoy!

Instructions

1. Preheat oven to 400 Place puff pastry on a lightly floured work surface and gently flatten seams with a rolling pin. Cut sheet into 4 equal squares.With a sharp knife, lightly score around each square, creating a 2/3 inch border around the outside edge. Be careful not to cut all the way through, you just want it scored so that the border puffs and creates the edges. Transfer squares to a baking sheet, cover and refrigerate.

2. Trim bottom tough end off of asparagus spears and cut in to 1 inch pieces. Set asideSaute mushrooms in butter with garlic until softened. Place mushrooms, asparagus, diced and seeded tomatoes, tarragon, lemon zest together in mixing bowl. Toss together. Salt and pepper to taste. Let cool at least 5 minutes before adding 1/4 cup creme fraiche and cheese. Toss together lightly.

3. Divide asparagus/mushroom mixture evenly, placing within the borders of the puff pastry. Bake until sides have puffed and are golden brown - and filling is hot - about 20 minutes.

4. Creme Fraiche:Whisk together whipping cream and sour cream in a medium bowl. Let stand at room temperature until thickened - 6 hours or longer. Cover and refrigerate. Can be kept covered and refrigerated about 1 week.

Tags: puff pastry, Toss together

Cook Mexican Cactus (Nopales)

Cactus pads add an exotic touch to soups, stews and other dishes.

"Nopales" is the Mexican name for the pads of the prickly pear cactus. These pads can be eaten fresh, boiled or grilled, and even canned, pickled or packed in syrup. Nopales are described as tasting similar to tart green beans, okra, or green bell pepper, and are a good source of calcium and vitamin C. They are a versatile addition to several dishes, but some preparation is required.

Instructions

Preparing the Pads

1. Choose nopales that are glossy, deep green and no more than 1/2 inch thick. Larger pads are tougher.

2. Wear household gloves to protect your hands from the cactus spines.

3. Cut out any spines with a paring knife.

4. Scrub the nopales gently with a clean vegetable brush under running water to remove the protruding nodes, which are the beginning of new spines. You may also use a vegetable peeler to slice off the nodes.

5. Trim around the entire edge of the pad with a paring knife, removing no more than 1/4 inch from the surface.

Grilling the Pads

6. Cut parallel slices in the prepared cactus pad from the round end toward the base, about 1/3 inch apart. Do not cut all the way through the base. The cactus pad will resemble a fan.

7. Brush the pads with olive oil and season with salt and pepper.

8. Cook over medium-high heat, using a cast-iron pan or an outdoor grill, until each side of the cactus pad is soft, slightly charred and yellow-green.

Boiling the Pads

9. Cut the prepared cactus pads into strips about the width of a French fry.

10. Boil water in a pot large enough to hold the sliced cactus pads. You will need enough water to cover the prepared strips.

11. Add 1/2 tsp. salt per gallon of water, then add the raw cactus pad strips.

12. Boil the cactus strips, uncovered, for about 10 to 15 minutes or until tender. The water may start to foam because of the thick juice in the cactus strips.

13. Drain the cooked cactus strips and rinse with cool water. The cactus can be served this way or diced and added to other recipes.

Tags: cactus strips, cactus pads, more than, more than inch, paring knife, prepared cactus, than inch

Buy A Whisk

A whisk is an utensil found in the kitchen used to mix ingredients together. Dry ingredients can be mixed together thoroughly and quickly with a whisk. Moist ingredients are mixed with a whisk to make the mixture more airy and fluffy. There are several types of whisks available which can make purchasing a whisk a difficult decision.

Instructions

1. Drink a cup of matcha green tea, and you'll need to purchase a chasen whisk. Matcha green tea is made by mixing the powdered matcha into water with a whisk made from a single piece of bamboo.

2. Mix drinks easier with a beverage whisk. Any drink that needs to be stirred can be quickly mixed with a small, long-handled balloon whisk.

3. Control temperatures in cooking with a thermometer whisk. This whisk looks like a normal whisk with a digital thermometer on the end of the handle. This utensil is invaluable if one is working with heat-sensitive ingredients necessary for making meringues or custard-based foods.

4. Prepare eggs and gravies on a regular basis with a sauce whisk. This whisk has a loop at the bottom of the whisk with a sturdy coil loosely wrapped around the loop. This whisk flattens into the bottom of a pan easily to make gravies and eggs a cinch to prepare.

5. Bake a lot of bread, and you will need to have a dough whisk on hand. The dough whisk has a long wooden handle that makes mixing dry and wet ingredients together an easy chore. The stiff circular wires of the dough whisk allow the ingredients to work easily though the whisk to form into an elastic textured dough.

Tags: This whisk, with whisk, dough whisk, ingredients mixed, ingredients together, mixed with, whisk This

Make Roberto'S Super Salsa

Roberto's grandmother handed down this family recipe. He makes it a bit hotter than she did and serves it on barbecue steak, eggs, beans, quesedillas and sandwiches - "anything but cereal." It serves 10 to 12.

Instructions

1. Use about half a can of Ortega Green Chiles. (They come in 26- and 27-ounce sizes.) Drain and dice.

2. Use two 28-ounce cans of peeled, diced tomatoes. Drain most, but not all, the liquid.

3. Finely chop about four green onions.

4. Wash a half bundle of cilantro. Cut the stems off and chop.

5. Toast seven yellow chiles and seven jalapeno peppers on a comal (or griddle).

6. Place them in a paper bag for about 30 minutes. The skins will separate.

7. Peel the skins off while holding them under cold, running water.

8. Cut the ends off and chop finely. Keep the seeds.

9. Add the yellow chiles and jalapenos to your tomatoes, green chiles, onions and cilantro.

10. Add four finely chopped garlic cloves, 1/4 c. olive oil, 1 tbsp. salt and 1 tbsp. red wine vinegar.

11. Chill until ready to serve.

Tags: yellow chiles

Ideas For Campbell'S Soup

Combat the frigid winter with a hearty Campbell's recipe.

Campbell offers a variety of soups to accommodate the varying taste buds of consumers worldwide. Add a little variety to your favorite dish with a can of Campbell soup or try one of Campbell's signature recipes.

Sirloin Skillet

In just 40 minutes, you can whip up a spicy Mexican-inspired dish for family and friends. Campbell's Kitchen recommends using 1 pound of boneless sirloin steak as well as one can of Campbell's Golden Mushroom Soup. Cut the steak into four pieces. Heat 2 tbs. of olive oil in a 10-inch skillet over medium heat. Cook the sirloin until well browned and remove it from the skillet. Add sliced onion, minced garlic and strips of green or red peppers. Pour in 1 tbs. of balsamic vinegar, 1/2 cup water and the can of soup. Stir well before adding in the beef. Top with shredded cheddar.

Chicken Quesadillas

For a twist on chicken quesadillas, use one can of Campbell's Cream of Chicken Soup. Heat your oven to 425 degrees Fahrenheit. Place four boneless chicken breasts onto a non-stick pan over medium heat. Pour in the can of Campbell's soup as well as 1/2 cup of picante sauce, shredded cheddar-jack cheese and 1 tsp. of chili powder. Place your tortillas onto two baking sheets. Spread the chicken and soup mixture over the tortillas. Fold over and bake in the oven for five minutes.

Pork Chops

Add a little flair to your pork chops with a can of Campbell's French Onion Soup. Recipe4Living recommends using six pork chops that have a thickness of 3/4 inch. Mix 2 tbs. of cornstarch and 1/2 cup of water in a bowl until smooth. Heat 1 tbs. of margarine in a skillet. Cook the chops until golden brown. Pour in the soup and 2 tbs. of brown sugar. Remove the chops. Add in the cornstarch and water mixture to the skillet. Stir until the mixture thickens. Serve the sweet glaze over the pork chops.

Chili

For a hearty, family-style meal, try out Campbell's beef chili. In a heated, non-stick skillet, brown 1 lb. of ground beef. Season the beef with salt, pepper and garlic powder. Add in chopped onions and green pepper. Stir the contents until the veggies get soft. Transfer the beef and veggies to a soup pot. Add in one can of kidney beans as well as one can of Campbell's tomato soup. Fill the empty can with water and add it to the soup. Allow the soup to simmer for 10 to 15 minutes. Season with chili powder.

Tags: pork chops, beef with, Campbell soup, chili powder, cornstarch water, medium heat

Train Cucumbers On Chicken Wire

If you have a small garden, training cucumber vines to climb a fence frees up space for other vegetation. In addition, it takes the leaves and vegetables out of the dirt, decreasing the chance that they will rot and making harvest easier. Using chicken wire to train the cucumber vine is a cheap, easy way to make more room and produce more fruit.

Instructions

1. Drive stakes 1 foot into the ground. Space stakes about 3 feet apart and about a foot away from the row of cucumbers.

2. Attach chicken wire. At five or six points on each stake, secure chicken wire with wire. Make sure the fence is sturdy, as plants become heavy when laden with fruit.

3. Train cucumbers up the fence. String the vines through the holes in the chicken wire or use string to tie them up. During peak growing season, the plant can grow as much as 2 to 3 inches a day. Keep a close watch and tie vines when necessary.

4. Prune vines. If the vine extends beyond the 6-foot fence and begins to topple over, pinch it back. After the vine reaches beyond the fence it no longer needs to be trained.

Tags: chicken wire

Cook Ham Hocks & Pinto Beans

Cook Ham Hocks & Pinto Beans

There isn't a food more country than a pot of pinto beans cooked with ham hocks and served with a helping of cornbread. Pinto beans and ham hocks are a relatively inexpensive and simple dish to make. You can either cook the beans in a big pot on the stove or if in a hurry, slow cook them in a crock pot. However they are cooked, ham hocks and pinto beans are a delicious meal for those on a tight budget.

Instructions

1. Purchase the pinto beans and ham hocks. Go to your local grocery store and buy a small bag of pinto beans. You can buy a big bag and just use what you need right then and put the rest in a zip-lock bag for later use. When choosing ham hocks, try to pick the ones with the most amount of meat on them.

2. Sort the beans. Before you pour the bag of beans in your crock pot, sort through them and make sure you take out any pieces of dirt. Next, put the beans in a colander and rinse off with cold water. This gets off any dirt that may still be on the beans. You can soak the beans in water overnight to soften them if you want to.

3. Cook the beans. Pour the pinto beans into your crock pot and then add the ham hocks. Cover both with water and put the lid on. Turn the crock pot on high and cook for about six hours or until the beans are soft. You can add salt and pepper if you want but the ham hocks will be enough seasoning for a pot of beans.

4. Prepare the onion. When the beans have been cooking about four hours, take the large onion and peel and rinse it off. Chop the onion in small chunks and add to the pinto beans & ham hocks. You can also get three or four small onions and, instead of cutting them up, just cook them whole. If you're planning on having cornbread with your meal, now is the time to bake it.

5. Serve the pinto beans and ham hocks. Crumble a piece of cornbread on a plate and ladle beans over the top, with the ham hocks on the side. Some people substitute a slice of white bread when cornbread is unavailable.

Tags: beans hocks, pinto beans, Cook Hocks, Cook Hocks Pinto, cook them, Hocks Pinto

Simple Homemade Wine

Homemade wine does not have to be made with elaborate ingredients or equipment. Most of the equipment you will need is already in your kitchen. Other than wine yeast, the rest of the ingredients can be purchased at your local grocery store. Wine yeast can be purchased at a local brew shop or online, if your city does not have a store specializing in beer and wine brewing.

Equipment Needed

To make simple wine, you will need a 12-quart stainless steel stockpot with lid, a four-foot length of food-grade plastic tubing and a square of cheesecloth or thin cotton that will cover the top of the stockpot. You will also need a long-handled stainless steel or wooden spoon to stir the wine during initial preparation and bottles with screw-on lids to store the wine. Empty, clean soda bottles work well for this.

Making the Wine

In the stockpot, combine four 12-ounce cans of thawed 100 percent grape juice concentrate with 2 1/2 quarts of water. Add in one package of red wine yeast and stir to distribute. Cover the stockpot with cheesecloth or thin cotton. Place the lid of the stockpot on the pot, slightly ajar to allow the wine to breathe. Place the pot in a warm area where it will not be disturbed for four weeks.

Bottle the Wine

Siphon the wine from the stockpot into bottles using the food-grade tubing. Take care to keep the end of the tubing off the bottom of the stockpot in order to keep any of the wine "must" or sediment from entering the tubing. Cap the bottles and store in a cool, dark place. For best taste, drink the wine within two to three months, served chilled.

Variations

You can also use 100 percent white grape juice concentrate to create a homemade white wine. Substitute white wine or champagne yeast for the red wine yeast when using white grape juice. Any 100 percent fruit juice can be used also. Apple juice will make a tasty apple jack wine. If the juice is light colored, use a white wine yeast. If the juice is dark, use a red wine yeast.

Tags: wine yeast, grape juice, white wine, cheesecloth thin, cheesecloth thin cotton, does have, grape juice concentrate

Make Roasted Pepper Salad

When you make a roasted pepper salad, you are preparing a delicious salad that is full of nutritional value. There are many variations of roasted pepper salad, but this one can be serve as a salad, a side dish, added to cooked pasta or served as a crostini topping. If you love the taste of peppers, try this roasted pepper salad recipe.

Instructions

Cook the Peppers

1. Preheat your broiler.

2. Slice the peppers in half and remove the stems, ribs and seeds.

3. Place the pepper halves on a roasting pan.

4. Brush the peppers with the olive oil.

5. Season the peppers with Herbs de Provence, salt and pepper.

6. Broil the pepper halves until the skins have charred evenly, making sure to rotate them under your broiler if necessary.

7. Remove the pan from the broiler when the peppers are cooked. The skins will be charred and the pepper will feel soft when pricked with a fork.

Prepare the Cooked Peppers

8. Put the charred peppers into a plastic bag that zips shut.

9. Allow the peppers to cool in the plastic bag.

10. Remove the skin from the cooled pepper halves.

11. Slice the peppers into thin strips and place them into a bowl.

12. Add the feta cheese, fresh thyme and balsamic vinegar.

13. Mix your pepper salad well.

Tags: pepper salad, pepper halves, roasted pepper, roasted pepper salad, peppers into

Fill Cupcakes With Cream

Spice up your usual cupcakes with a creamy filling.

Cupcakes and cream are like a match made in heaven. The airy cake pairs with the rich cream in perfect proportions. Unlike other cupcake fillings, cream is perishable and requires special attention. You must first whip the cream to achieve the right texture to hold up to the cake surrounding it. The process may seem a bit complicated, but it becomes easier with each cupcake filled. By the end of the batch, you'll be a cream filling pro and your friends and family will greatly appreciate the effort.

Instructions

1. Bake cupcakes as usual. Allow the cupcakes to cool completely before filling.

2. Remove the center of the cupcake using an apple corer, vegetable peeler, or a small paring knife. Take special care not to remove the bottom of the cupcake, since that will cause the filling leak out through the liner.

3. Combine the cream and powdered sugar in a chilled metal bowl. If you like, add vanilla extract to the bowl as well. Whip the ingredients vigorously until the mixture becomes stiff.

4. Place a dollop of whipped cream in the hollow center of each cupcake using a teaspoon. The cream filling should stop just before the top of the cupcake. Refrigerate the cupcakes for 30 minutes.

5. Frost the cupcakes as you would normally. The frosting will hide the cream filling inside and the filled cupcake will look like any plain frosted cupcake. Store in the refrigerator, since the cream can melt and spoil at room temperature.

Tags: cream filling, cupcake using, each cupcake

Types Of Red Skin Cancer

According to the American Academy of Dermatology, 8,000 people a year die from skin cancer in the U.S. Fortunately, skin cancer is highly treatable if detected early. Most types of skin cancers show up on the skin as red, scaly patches or bumps. Knowing and recognizing these abnormalities is the first step in early detection, and may save your life.

Actinic Keratosis (AK)

Actinic keratosis skin cancers show up as small scaly spots on your skin. Often they have a red and scabby look. They occur mostly on the face, ears, neck, forearms, on the scalps of bald men, and on the backs of the hands of fair skinned people. This type of skin cancer is easily treatable.

Basal Cell Carcinoma (BCC)

This is the most common type of skin cancer and is usually found on the head and neck, but it can also be found on the torso and lower limbs. Basal cell carcinoma typically looks like a red, fleshy bump or patch and is most often found on fair skinned people. This is very treatable if spotted early.

Squamous Cell Carcinoma (SCC)

This is the second most common type of skin cancer and occurs mostly among fair skinned people. Squamous cell carcinomas can be found most frequently on the ear and on the face near the mouth. Look for a firm red bump or red scaly patch. Squamous cell carcinomas can become invasive if left untreated.

Malignant Melanoma

These are the most dangerous skin cancers as they metastasize readily. Early detection is critical. Melanoma is caused by the pigment producing cells called melanocysts so most often these cancers will be tan, brown, black, or some combination of those colors. But they can also be red or white. It is important to know your ABCDE's of melanoma detection:

A- Asymmetry: two halves can vary in shape or color

B- Border: border is indistinct, blurry, or irregular

C- Color: color will vary with-in the spot from tan to brown or black, even blue, red and, white.

D- Diameter: most melanomas are bigger than 6mm, but early detection might mean they are smaller

E- Evolution: is it growing or changing

Protection

Even more important than early detection, is protection. Protecting yourself from harmful ultraviolet rays can prevent skin cancer from even happening. Always wear waterproof sunscreen with SPF 15 or higher and broad spectrum protection. Wear protective clothing such as big floppy hats, sunglasses, long sleeve shirts, pants or long skirts. Stay in the shade as much as possible while outdoors. And most importantly, don't use tanning beds.

Tags: skin cancer, fair skinned, fair skinned people, skin cancers, skinned people, type skin

Plant White Sweet Potatoes In A Garden

Homegrown sweet potatoes can either be rooted from a vine clipping or from a piece of potato.

Sweet potatoes, whether red, yellow or white, are all planted and harvested in the same manner. Sweet potatoes originated in Central and South America and are warm-weather crops requiring lots of heat and sunshine. Unlike the potato, sweet potatoes are vine crops that spread quickly. The sweet potato vines can be cooked, eaten and propagated to grow more sweet potatoes. The sweet potato is particularly high in vitamin A, vitamin C and potassium and can be cooked in a variety of ways.

Instructions

1. Time your planting season. Sweet potatoes need about six months of heat to grow properly. Start the crops at the end of April or beginning of May depending on your location. Sweet potatoes cannot tolerate frost, so plant the seed potatoes no sooner than two weeks before the final frost of the season.

2. Prepare the soil. Sweet potatoes grow best in well-drained sandy soil with low-nitrogen fertilizer. Choose a location that receives the most sunlight during the day. Till mature compost fertilizer into the soil and hoe into mound rows to increase drainage. The rows should be spaced at least 3 feet apart from each other to allow the vines to creep.

3. Select seed potatoes or clippings for propagation. Sweet potatoes can be grown from small potatoes or from vine cuttings. You can purchase a white sweet potato from any grocery market and use it to grow "slips," which are small roots that can be planted. To grow slips, cut a sweet potato in half and plant it under damp soil or place it in a glass of water. After about six weeks the seed potato will grow shoots known as slips. Cut off the slips when they reach about 6 inches. To use a vine cutting, clip off a length of vine approximately 12 inches in length and remove all of the leaves except those at the very top.

4. Plant the slips or cuttings. Place the slips or cuttings on top of the tilled mound rows and cover completely with soil except for the head. The leaves at the top of each cutting or slip should be the only part exposed to the air. Water thoroughly.

5. Mulch around each plant and in between the rows to keep weeds from growing. For the first six weeks, water regularly. Once the plants are established, only occasional watering is necessary. Fertilize only every six to 12 weeks with phosphorus- and potassium-based fertilizer, wood and ash compost or seaweed extract.

Tags: sweet potato, Sweet potatoes, sweet potatoes, from vine, grow slips

Make Drinks With Whiskey

Whiskey is a classic alcoholic drink, and this is not only because of its warm and rich taste, but also because of its versatility. Whiskey can be made into many drinks. By adding the right mixer and at the right amount, you can replicate a favorite whiskey drink from the recipe. It's even possible to create your own cocktail. Common drinks mixed with whiskey include cola, soda, Irish cream, tonic water, schnapps, rum and tequila.

Instructions

1. Get the recipe for the whiskey drink you wish to make.

2. Measure out the appropriate amount of whiskey with a jigger into a rock glass. A jigger is a graduated cup for measuring out whiskey in bars. Any other graduated cup will do.

3. Add the recommended amount of the mixer to the whiskey.

4. Drop in ice cubes in the mixture. Five ice cubes are about the limit, but the drink recipe will state how many is appropriate for the quantity of whiskey. Remember, too many ice cubes will dilute the taste of the whiskey.

5. Stir the mixture to make a cocktail. Make the stir stick or teaspoon go all the way down to the bottom of the glass. Stirring blends the whiskey with the mixer and keeps them from settling into distinct layers.

6. Add a lime or lemon wedge if desired. This is done by cutting the lime or lemon in two or nicking it or cutting a slice of the fruit. Wedge this on the rim of the rock glass. The citrus flavor contrasts splendidly with the taste of whiskey.

Tags: lime lemon, rock glass, taste whiskey, whiskey drink, whiskey with

Mix Food Coloring

Use food coloring to tint Easter eggs.

Food coloring can be used in foods and in craft projects, too. Use it to celebrate St. Patrick's Day with green mashed potatoes, make homemade colored play dough, tint pasta crafts and more. It is easy to use and nontoxic. You don't have to settle for the four colors that come in the box -- food coloring can be mixed, just like paint, to create custom colors.

Instructions

1. Protect your clothing, skin and work surface since food coloring can stain.

2. Multiply the proportions of these color formulas for larger batches or more intense colors: for turquoise blue, use 4 drops of blue and 1 drop of green; make brown with 5 drops red, 6 drops yellow and 3 drops green; purple is 1 drop red and 1 drop blue; create lime green with 3 drops yellow and 1 drop green; pistachio green is 1 drop yellow and 4 drops green; make orange with 2 drops red and 3 drops yellow; for peach, use 1 drop red and 2 drops yellow; for salmon, use 3 drops red and 2 drops yellow; and for black, combine equal amounts of all colors.

3. Experiment with other color combinations to create just the right shade for your project.

Tags: drops yellow, drops drops, drops drops yellow, food coloring, with drops, drop green, drops green

Make Hot Sauce Milder

Different batches of the same chilies can have different heat levels.

Perhaps you've been trying to make that perfect batch of hot sauce to go with your chicken wings, but you added one chili too many. Or maybe you got a little too heavy-handed with with the bottle of hot sauce while trying to kick up your spaghetti sauce. Whatever the case, you don't have to try to bear the heat or throw away the whole batch. Aside from adding more of the other ingredients to dilute the heat, there are other household ingredients that you can use to decrease the heat in your hot sauce.

Instructions

1. Add a sugar-based ingredient. The sweetness of sugar helps to take the bite out of spicy foods. Adding a can of crushed pineapples to your hot sauce will help reduce the heat while barely leaving a trace of the pineapple flavor. Also, if you are making a sauce for meat, such as hot wings or a burger, add barbecue sauce. You will create a sweet -- yet spicy -- mixture where the two sauces complement each other.

2. Add an acid-based ingredient. Adding a little fresh-squeezed lime will impart flavor, while helping to reduce the heat in the hot sauce. Adding more cider vinegar -- the base liquid in many hot-sauce recipes -- to make the hot sauce, also works to help reduce the heat. Dilute the heat by adding more vinegar than the recipe originally calls for.

3. Add dairy products to the the hot sauce if appropriate. This would only work if you are using the hot sauce as a part of a larger recipe that calls for dairy or is complemented by a diary product. For instance, a too-hot chili recipe can be cooled down with a dollop of sour cream.

4. Cut up a peeled potato in to large chucks and place the chunks in the hot sauce. Potatoes absorb the flavor or whatever they are cooked in, and thus will absorb some of the heat from the hot sauce.

Tags: reduce heat, adding more, calls dairy, help reduce, help reduce heat

What Are The Benefits Of Cow Ghee

Regularly referred to as a golden elixir of healing, ghee has been revered by Indians for centuries for its health properties. Ayurveda, an alternative medicine philosophy developed in India, suggests the use of ghee for ailments and as an overall balancing food. Also known as clarified butter, ghee offers an easy-to-make, healthier cooking alternative to butter and oils.

Health Benefits

Widely used in Ayurvedic medicine for its healing properties, ghee aids digestion, increases intelligence and memory, rejuvenates skin and balances the hormones, proponents say. Yogis believe it can make the body more flexible by lubricating connective tissues, writes Paul Pitchford in "Healing With Whole Foods: Asian Traditions and Modern Nutrition," who also cites Dr. Rudolph Ballentine's contention that ghee's antiviral and anti-cancer properties come from its butyric acid content. Ghee boosts the immune system through its supply of phenolic antioxidants, according to a 2000 report in "Yoga Journal."

Ayurvedic Healing Food

In "The Yoga of Herbs: An Ayurvedic Guide to Herbal Medicine," David Frawley and Vasant Lad state that ghee enhances "ojas," the underlying essence of body tissue. Having adequate ojas helps the body resist disease and leads to longevity, Pitchford reports, and clarified butter also increases "agni," the fire that drives digestion and metabolism. Unlike other fats, it strengthens rather than clogs the the liver, Frawley and Lad write.

Sri Swamini Mayatitananda, author of "Women's Power to Heal Through Inner Medicine," states that ghee relates to the tissue element of love, and the process of making ghee can strengthen ojas and balance our "love tissue." As a base for massage oil, ghee can calm sensitive skin, as well as diseases of the subtle tissues, nerves and mind.

Ideal Cooking Oil

With a high smoke point of 375 degrees Fahrenheit, ghee doesn't burn at normal cooking temperatures and its chemical structure that doesn't change, making no loud popping sounds or painful splattering when sauteing or frying. According to the Ayurvedic Institute, ghee helps digestion and aids food absorption and assimilation, improving the nutritional value of foods with which it cooks.

Stores Well

Due to its low moisture content, ghee can stay unrefrigerated for weeks, reports Pitchford, but keep it covered, stored in a cool place and free from liquid contamination--never use a wet spoon to scoop it out. The Ayurvedic Institute states that ghee kept tightly wrapped and refrigerated can last six months, and up to one year when frozen.

Good For Almost Anyone

Ghee's strong flavor means that you need much less of it for cooking than other fat products--a strong benefit to those with dietary restrictions--although it's composed of 65 percent saturated fat, a significantly higher proportion than most common cooking oils. Ghee also contains no salt or lactose, making it an acceptable staple for those on a low-sodium diet or lactose intolerant.

Tags: that ghee, Ayurvedic Institute, clarified butter, states that, states that ghee

Smoke Ham In A Smokehouse With Wood

Nothing tastes quite as delicious as a well-smoked ham.

The practice of salting and smoking meats has a long history in all parts of the world as a way of preserving the meat for future enjoyment. Romans learned the art of smoking meat from the Greeks. Native Americans smoked meat inside a tepee before the arrival of Columbus by hanging it in the top of a tent and building a fire below. In modern times the FDA stresses proper selection and handling of meat throughout the preservation process to avoid developing any bacteria, mold, or yeasts.

Instructions

1. Choose your smoking wood. There are a lot of options available, hickory and mesquite being very popular. Other tasty matches for ham include apple, cherry, maple, and pecan. You'll need approximately 150 cubic inches of wood chips for every four hours of smoking. Soak this wood for two hours before adding it to the smokehouse coals.

2. Rub the entire ham with salt or a mix of salt and sugar, using a ratio of twice as much salt to sugar and put it in the refrigerator. You need about one ounce of this mix. Treat the ham three times over three days with it.

3. Build the fire for the smokehouse using hard, dry wood. Let it burn for several hours until it has red coals throughout. Add the soaked smoking wood to this foundation. Keep this fire small and well managed, maintaining a temperature of about 90-100 degrees in the smokehouse. Add fresh wood as needed.

4. Take the ham from the refrigerator and rinse it. Cover the exterior with cracked pepper and maple powder. Wrap the ham with twine, crisscrossing it with a loop at one end suitable for hanging. Put the ham in the smokehouse and leave it for 48-72 hours. Remove it and cool. Portion, wrap, and freeze the meat.

Tags: salt sugar, smoking wood

Pick A Tempranillo Wine

Pronounced "tem-pra-nee-yo," this Spanish wine can be difficult to find bottled as a stand alone varietal. Tempranillo is often blended with other wines such as Grenache and Rioja. This wine is not to be denied though it is big and bold, intense and tannic. Bottled as a single varietal, Tempranillo will give Cabernet Sauvignon a run for its money.

Instructions

1. Grasp the popularity of Tempranillo. The name is, at best, obscure in the United States, but in Spain 4.5 million acres of land are dedicated to the Tempranillo grape.

2. Understand the characteristics of Tempranillo. This red wine is full of intense dark fruit flavors such as blackberries, plums and cassis, with earthy and herbaceous undertones and high tannin levels.

3. Learn Tempranillo's aliases. This wine also goes by Ojo de Liebre, Tinto Fino, Tinto del Pais, Tinto de Torro and Ull de Llebre.

4. Know where superior Tempranillo is made. The best Tempranillo wines come from three wine-making regions in Spain, Rioja Alavesa, Rioja Alta and Ribera Del Duero.

5. Recognize when to drink Tempranillo. This wine is made to drink immediately and is suitable for aging due to its naturally firm tannins.

Tags: This wine, Tempranillo This, Tempranillo This wine, varietal Tempranillo

What Is Pimento Cheese

Pimento cheese is a traditional food found mainly in the southern United States. It is a simple cheese spread that is ingrained in Southern culture and used as a quick meal or as an appetizer. With only a few ingredients and many varieties, this is an easy spread to make.

Ingredients

Pimento cheese is made from very simple ingredients, the basics of which are pimentos, sharp cheddar cheese and mayonnaise. A bit of mustard, salt and pepper can be added as well as onions, garlic, and horseradish (all optional).

Geography

Pimento cheese is traditionally and culturally tied with the southern United States, particularly around Georgia. Outside of this area, pimento cheese may be eaten occasionally but it is rarely a common food as it is in the South.

History

The exact origin of pimento cheese is unclear, though it began to be widely made and consumed during the early 1900's as a quick snack on southern U.S. farms.

Culinary Use

Pimento cheese is commonly used in sandwiches with white bread. It is also eaten as a spread or a dip,or mixed in with foods such as grits or mashed potatoes.

Cooking

Pimento cheese is very easy to make, which is one of the main reasons it is made so often. Simply combine all the ingredients together and blend by hand or using a food processor.

Tags: Pimento cheese, pimento cheese, southern United, southern United States, United States

German Spice Rubs For Beef Tips

German cuisine is known for its diversity, heartiness and rustic quality. Several of Germany's border countries -- France, Austria, Belgium, and Czech Republic -- have influenced the country's cuisine. The use of spice blends and rubs used for beef tips vary among the different German regions; however, the cooking native to Bavaria, Lower Saxony, Baden-Wuerttemberg and Saarland provides a good representation of German flavors.

Bavaria

Bavarian-style rubs tend to utilize spices with soft, subtly-sweet flavor profiles, such as allspice (piment), and achieve balance with the inclusion of dried mustard seeds (senf-samen). Spice rubs common to this region often contain thyme (thymian), sage (weiser), rosemary (rosmarin), bay leaves (lorbeerblatter) and white pepper (weisser pfeffer). (See references one, two and three)

Lower Saxony

Germany's second-largest state, Lower Saxony, has a reputation for dense cheeses from the Harz mountains, rustic fare from the Heath region and vibrant seafood and shellfish from the north-eastern coast. Beef spice blends and rubs associated with this region usually include marjoram (majoran), juniper berries (wacholderbeere), white pepper, black pepper (schwarzer pfeffer) clove (gewurznelke), mustard seed, bay leaves, star anise (sternanis), rosemary, sage and sometimes dill.

Baden-Wuerttemberg

Baden-Wuerttemberg, in southwestern Germany, boasts four Michelin-rated restaurants and regional cuisine noted for its white asparagus, gaisburger marsch (a type of beef stew) and Black Forest ham. Ingredients used in spice rubs from this region contain allspice, mustard seed, curly parsley (petersilie), juniper berries, thyme, caraway seeds (kummel), chives (schnittlauch), rosemary, Dalmation sage, black pepper (schwarzer pfeffer) and crushed brown mustard seed.

Saarland

Saarland, the smallest German state, shares several elements of its cuisine with France, which borders it to the southwest. Herb and spice blends utilized for beef in this region include mace (muskatblute), black pepper, white pepper, chervil (kerbel), chives, tarragon (estragon), rosemary, mustard seed, thyme and allspice.

Tags: mustard seed, this region, black pepper, Lower Saxony, spice blends

Hartstone Mold Instructions

The Hartstone Pottery Company makes high quality, hand-decorated stoneware. The pottery is designed to be used in kitchens for both baking and displaying. The company describes its goal as sharing the artistic expression of its craftspeople with people from across the country. Hartstone cookie molds remain the most popular pieces of Hartstone pottery, though many are no longer produced by the company.

Care and Use

Season the stone before using the cookie mold for the first time. To season, rub cooking oil directly onto each crevasse, or spray cooking oil onto the stone. The mold will not need to be seasoned again.

Hartstone cookie molds are durable, non-absorbent, and stick resistant. They can be cleaned with soap, unlike other cooking stone brands. Hartstone pottery can be used in the freezer and dishwasher, as well as in the oven and microwave.

Preparation

Before baking a cookie, prepare the mold by spraying it evenly with a nonstick cooking spray. Wipe the excess spray off of the mold with a paper towel. Lightly dust the prepared mold with flour. The mold must be re-floured, but not re-oiled before each use.

Dough

Roll the cookie dough into a small ball, then press the dough into the mold. Do not use a rolling pin to distribute the dough. Press firmly in an outward motion to fill the mold. More dough can be added to fill if needed.

Once the dough is pressed evenly into the mold, prick the surface with a fork. This will allow steam to escape during the baking process, and keep the cookie from breaking or warping.

Buttered shortbread cookie dough is preferred for baking directly in stoneware. Poppy seeds, and lemon are flavorful additions to shortbread recipes. Dipping the shortbread cookies in chocolate is also a variation for stone-baked shortbread.

Baking and Cooling

Place the mold on a cookie sheet when baking so it will be easier to put it in and take it out of the oven.

Remove baked cookies from the oven, and let them stand for about two minutes before gently removing them from the mold. Place the cookies, design side up, on a wire rack to cool.

Purchasing Hartstone Molds

Unfortunately, the Hartstone Pottery Company has discontinued the production of most of its cookie molds. However, cookie molds can still be purchased from some wholesalers, warehouse stores, antique stores and through online auctions. Hartstone Pottery cookie molds may also turn up at rummage sales, so be vigilant.

Tags: cookie molds, cookie dough, dough into, Hartstone cookie, Hartstone cookie molds, Hartstone Pottery

Save Wine Labels

Sometimes multiple techniques need to be attempted due to varying wine label adhesives.

There are several reasons why someone would want to save wine labels. Keepsakes and scrapbooking are two of the most common. Whatever the reason, you must first be able to remove the wine label in one piece, which can be tricky without the right technique. The main problem people run into is that wine bottles use different types of adhesive, meaning various methods usually have to be employed in order to remove a label. Luckily, it is possible for most people to remove wine labels when following a few steps.

Instructions

1. Place a hairdryer on a high setting and point it at the wine label. Keep it a few inches away from the label for approximately 5 minutes.

2. Scrape up one corner of the wine label using a razor blade. Carefully grab the edge of the label with two fingers and slowly pull back.

3. Fill the empty, uncorked wine bottle with water and place it into a sink filled with lukewarm water if the hairdryer method didn't work. This will keep the bottle anchored under water.

4. Allow the label to remain submerged for approximately 10 minutes. This should loosen up the adhesive on the label.

5. Dry the bottle off with a towel and scrape up one corner of the label once more. Again slowly pull the label back until it has been completely removed.

Tags: wine label, approximately minutes, bottle with, remove wine, slowly pull, wine labels

Make Sweet Shrimp With Creamy Grits

Shrimp and grits are a favorite Southern regional dish.

From Charleston, South Carolina, to the bowels of the French Quarter in New Orleans, sweet shrimp and creamy grits is a favorite comfort food. But you don't have to buy a bus ticket or dine at a five-star restaurant to get this delicious meal. Sweet shrimp and creamy grits, both quick and fairly simple to make, are also economical. In fact, you'll probably find it can be made with ingredients lying around your own kitchen.

Instructions

1. Bring water and salt to boil in your saucepan, and add dry grits. Add butter and cook for 10 minutes or until grits are cooked. Reduce heat to low.

2. Add 1/2 stick of butter, and begin stirring in heavy whipping cream. Add cream until your grits are as creamy as you can get them but not totally liquid. Remove from stove.

3. In large skillet melt, 1/2 stick of butter on medium heat.

4. Stir in green onions and fresh garlic, and saute until tender.

5. Add cane syrup, Worcestershire sauce, brown sugar, lemon and honey. Stir ingredients together, mixing thoroughly.

6. Add shrimp to your saucepan, and allow the mixture to cook for approximately 10 to 15 minutes or until they turn pink-orange in color.

Tags: creamy grits, grits favorite, minutes until, shrimp creamy, shrimp creamy grits

Italian Clay Pots For Cooking

The idea of cooking in Italian clay pots may seem like a new and healthy way to prepare meals, but the history of clay pot cooking goes back thousands of years. While some clay pots with a glazed inside can be used on an open flame or stove top, this is not the case with most Italian clay pots, which are made from terracotta. Unglazed Italian clay pots should be used in an oven only. Italian clay pots which have been glazed should be used according to manufacturer's instructions, and usually a metal mesh frame heat diffuser is called for.

Benefits

Italian clay pots are very useful for those on restricted diets, or for anyone simply seeking a more healthful way to prepare a wide variety of food. Italian clay pots rely on the moist heat supplied by the food itself, as well as the moisture of the prepared Italian clay pot. The result is a healthy meal prepared with a small amount of liquid containing little to no fats, sodium or grease. There is no need for basting once the food has gone into the oven. An added benefit is ease of clean up, as there is only one pot to wash.

Preparing Your Italian Clay Pot

Most Italian clay pots are oval or rectangular and made of unglazed terracotta, which means pre-soaking both the top and bottom in water for 20 to 30 minutes (or according to directions) is key. Sizes range from small (holding 2 to 5 pounds) to very large (a 15-pound turkey). Washing your Italian clay pot by scrubbing vigorously with hot water. Because Italian clay pots are porous, never use soap as it will soak into the clay and effect the taste of your food.Recently, some manufacturers have began glazing their Italian clay pots for use on stove tops. In this case, follow the manufacturer's instructions on care and use.

What Can I Make?

Italian clay pots are a good way to make an assortment of delicious meals, including soups and stews, poultry, meat, fish, and all vegetables. Using your Italian clay pot as a garlic roaster is especially rewarding. Breads baked in Italian clay pots have a crispier crust, and a turkey roasted in an Italian clay pot will retain its juices. Tougher, inexpensive cuts of beef also retain juices, and the resulting dish will taste far more tender (and expensive) than it actually was. Italian clay pots can also be used for making desserts such as apple pie and cobblers to steamed pudding.

Tips

Always use caution when removing the top of your Italian clay pot once your meal is finished cooking. Steam build-up can be very dangerous and result in serious burns.

Where to Buy an Italian Clay Pot?

Your local gourmet cooking store may carry a variety of Italian clay pots, but you can also find them in discount stores as well as cooking supply websites. Check prices to be sure you're getting the best deal as prices may vary. Many come with a list of recipes, but several clay pot cookbooks are now available in bookstores or anywhere cookbooks are sold.

Tags: Italian clay, clay pots, Italian clay pots, Italian clay, Italian clay pots

Denver Gluten Free Restaurants

Denver, Colorado, is home to many gluten-free bakeries and restaurant locations.

As of 2010, gluten-free restaurants are becoming quite common throughout the United States. Gluten free awareness websites have paired up with restaurants to promote dining locations featuring gluten-free cuisine for those who suffer from Celiac autoimmune disease--in which gluten damages the lining of the small intestines. As of 2010, there are more than 30 restaurants in the Denver area offering gluten-free menu items.

Beaujo's Colorado Pizza

An Italian restaurant and local pizza parlor, Beaujo Colorado Pizza not only features gluten-free menu items to its patrons, but is also environmentally conscience, utilizing wind power generated electricity to run the establishment. All gluten-free menu items at Beaujo's are easily found as they have the standard initials of "GF" (gluten-free) next to the item listing. Beaujo's gluten free foods contain no wheat, rye, barley or oats. Gluten-free menu items you can expect to find at Beaujo's include multi-grain pizzas, various types of sandwiches, pasta dishes, vegetarian dishes and a variety of pies. Beaujo's is open seven days a week for both lunch and dinner.

Beaujo's Colorado Pizza

2710 South Colorado Blvd.

Denver, CO 80222

303-758-1519

beaujos.com

Panzano

Located in the heart of Denver, Panzano is an Italian restaurant close to several of the city's popular attractions. Just down the street you'll find Denver's convention center, the performing arts center and the 16th Street Mall. Panzano's was named one of the "Top 5 Denver Restaurants" by The Rocky Mountain News, and "one of America's Top Restaurants" by Zagat Survey. Panzano's offers a variety of gluten-free dishes, in addition to using many organic ingredients to prepare food and drinks. Nearly 100 percent of its food is organic and staff pride themselves on ingredients approved by upstanding organizations like Seafood Watch. Gluten-free menu items you'll find at Panzano include a variety of seafood, beef and chicken dishes like Fattoria Piato, Scallopine di Vitello and Pancetta con Gamberi. The restaurant even serves gluten-free beer in the restaurant's lounge area.

Panzano

909 17th St.

Denver, CO 80202

303-296-3525

panzano-denver.com

PF Chang's China Bistro

PF Chang's China Bistro serves cuisine featuring both Chinese and American influences. It offers a variety of gluten-free entrees, sides and appetizers, made with fresh ingredients. Its gluten-free menu may also be attractive to vegetarians. Choose from vegetarian lunch bowls served over a bed of rice, spinach stir-fry seasoned with garlic or Shanghai cucumbers served with gluten-free soy sauce. More traditional Chinese gluten-free dishes served at PF Chang's include chicken lettuce wraps, Singapore noodles, spicy chicken with fried rice, Mongolian beef and shrimp served with lobster sauce. PF Chang's China Bistro is open Sunday through Saturday, serving both lunch and dinner daily.

PF Chang's China Bistro

1415 15th St.

Denver, CO 80202

303-260-7222

pfchangs.com

Tags: menu items, Chang China, Chang China Bistro, China Bistro, Beaujo Colorado, Beaujo Colorado Pizza

Make Jelly Beans Stepbystep

Rohrer Lukas: commons.wikimedia.org

Kids and grown-ups alike love jelly beans. Whether it is Easter time or we are at the movies, these tiny confections always bring color and sweetness into our lives. Making candy at home, without the tools and industrial machines of candy manufacturers, can be challenging and time-consuming. It is also fun and immensely rewarding. For your next family gathering impress everybody with homemade jelly beans using this recipe. There may be some trial and error and you may have to make slight adjustments based on what flavor you are making, but hang in there and with time you can become a jelly bean master. This recipe makes 10 to 15 servings.

Instructions

1. In a medium to large saucepan combine 1 1/2 cups of water, 2 1/2 cups of sugar, and 1/2 ounce of powdered gelatin. The saucepan should have a heavy bottom and straight sides to prevent boiling over. Gelatin is the thickener and will help the water and sugar form into a thick syrup. Cook over medium heat and stir continuously using a long handled wooden spoon. Let the mixture slowly come to a boil.

2. As you continue to stir, periodically check the temperature with a cooking thermometer. As soon as the temperature reaches 230 degrees F, take the pan off the burner. This should not take more than 25 minutes. If your syrup gets any hotter than 230 degrees, it will make your jelly beans too hard. Set the pan in a bowl of ice to stop the temperature from going up. (See References 1)

3. Quickly stir in your flavor(s). This is the fun part, but it is best to start simple with fruit juices. Try orange, lemon, blueberry, or grape. Add 1 cup of desired juice plus 1/2 tsp. of salt. Depending on the juice, you may want to combine with lemon juice to add a bit of zip. Blueberry and orange are good flavors to add lemon juice to. In this case use 3/4 cup of juice and 1/4 cup of lemon. Freshly squeezed juice is great, but be sure to filter out any pulp. After stirring in flavor, let the syrup cool.

4. Candy manufacturers use candy molds (pans with jelly bean shapes) in order to get evenly shaped candies. Jelly bean pans are affordable and can be ordered online. For this recipe you will need three or four. If you do not have jelly bean pans you can use cookie sheets. Lightly oil the jelly bean pans with vegetable oil and pour in your syrup. If you are using a cookie sheet you can make small, jelly-bean-size drops. Work quickly.

5. Let the jelly beans sit for four to six hours, or until completely firm. Lay the jelly beans on sheets of wax paper and lightly dust them with cornstarch. If they are still a bit sticky, let them sit until they are dry. The cornstarch is intended to help dry them out. If they do not pop out of the molds right away, try putting them in the freezer for 10 minutes.

6. The candies need to be coated so they will have an outer shell. The best way to do this is to use a candy-coating attachment on a kitchen mixer. These attachments can be expensive, so coating can also be done manually. Combine the jelly beans with a 1/2 cup of water and 1 cup of sugar in a stainless steel pot with a lid. You may also want to add food coloring. Gripping the sides of the pot so the lid is secure, hold it in front of you at a slight angle. Quickly move the pot in a circular motion so that the jelly beans are spinning and revolving around the interior edges of the pot. You are basically making a tumbler that allows the sugar to gradually build up and evenly coat the jelly beans. Do this until you do not see a lot of extra moisture left in the pan.

7. Place the jelly beans on cookie sheets and place in the fridge for two to three hours or until the shells are completely dried and hardened. If the jelly beans are still not shiny enough for you, you can add a glaze using confectioners' sugar, water and food coloring (optional). For packaging, try dividing small amounts into small, clear plastic candy bags and tying them with colorful ribbons.

Tags: jelly beans, bean pans, jelly bean, cookie sheets, food coloring, hours until

Make An Easy Homemade Protein Shake

Healthy protein options don't have to rely on dairy.

Protein intake is an essential part of a healthy diet. High protein shakes are used by many fitness minded people to supplement their dietary needs. Protein shakes don't have to use supplements or dairy products, however. Other high quality protein options provide a healthy shake that leaves you full without adding cholesterol or too much fat. If you're lactose-intolerant, this shake recipe is especially helpful.

Instructions

1. Take one cup of quinoa seeds and rinse thoroughly in water. Using a colander, rinse the quinoa seeds. Put them into your cooking pot. Add three cups of water to the pot and bring it to a slow boil for 20 minutes. Cook the quinoa until the grain is firm and fluffy in texture.

2. Use one large spoonful of quinoa and add it to the blender.

3. Add two egg whites to the blender as the second source of protein. Egg whites are low in cholesterol and a nutritious source of protein. The egg whites provide a thick bonding texture to the protein shake.

4. Add the milk, honey and sliced apple to the blender. Blend until the ingredients are completely mixed and the mixture is frothy.

Tags: protein options, protein whites, quinoa seeds, source protein, source protein whites

Make Spanish Chicken Soup

As a common first course served in Spanish homes, this chicken soup can be prepared with noodles or rice, but the general taste remains the same. In Spain, soups are eaten throughout the year. They are served as a main course or as a perfect prelude to any meal. Regardless of where you live, this flavorful and healthy soup is sure to warm you on cold days and is a good, simple choice for a nutritious meal.

Instructions

1. Peel 3 stalks of celery, 2 carrots, and 1 yellow onion. Chop them all into thick pieces, using a cutting board and blunt-edged chopping knife.

2. Heat a wide skillet on the oven over medium heat and pour in 3 tbsp. olive oil. Toss in the peeled, chopped vegetables, and saute for 2 to 3 minutes, stirring frequently.

3. Place 2 chicken backs in the skillet and cook for 2 to 3 minutes or until they are browned. Pour in 6 cups water and add 2 bay leaves. Let the soup simmer over low heat for 1 to 1½ hour.

4. When the chicken is soft and ready to fall off the bone, bring the soup rapidly to a boil. Add 1/5 lb. uncooked angel-hair pasta to the pan, breaking pieces in half before tossing them in. Cook according to package directions or until the noodles are cooked through.

5. Add salt and pepper to taste and serve this soup while it's hot. Enjoy! This recipe makes 6 servings.

Tags:

Grill A Turkey

Grilling a turkey adds wonderful flavor. Although a gas grill can be used, charcoal briquettes give the bird a more robust flavor, as does a cider-based baste.

Instructions

Making the Baste

1. Melt butter in a medium-sized saucepan over medium heat.

2. Add red onion and garlic. Cook, stirring, about 1 minute.

3. Sprinkle onion mixture with 1 tbsp. chili powder and stir for 30 seconds.

4. Pour cider into mixture. Add 3 tsp. rosemary, 3 tsp. sage, and salt to taste.

5. Bring mixture to a simmer, reduce heat to low and cook for 10 minutes.

6. Cool mixture and set aside.

Prepping the Turkey

7. Rinse a thawed turkey inside and out. Pat dry with paper towels.

8. Mix apple, onion, garlic, remaining chili powder, remaining rosemary, remaining sage and salt, to taste, in a small bowl.

9. Turn the turkey on its breast and fill the neck cavity with the apple mixture. Pack loosely.

10. Pin the neck skin of the turkey to its back with a skewer and tie the turkey's wings to the body with clean string. Fill the large body cavity with the rest of the apple mixture.

11. Tie the drumsticks together with clean string. Place the turkey on a roasting rack breast-side up in a foil pan.

12. Drape turkey with plastic wrap while you prepare grill.

Preparing the Grill and Cooking the Turkey

13. Light 5 pounds of charcoal briquettes and burn until white and ashy, about 30 minutes.

14. Spread the coals, using a small heatproof shovel and wearing oven mitts, into equal mounds on either side of the grill.

15. Set the roasting pan on the grate in the center of the grill.

16. Pour 2 c. water into the roasting pan and baste the turkey with the cider baste.

17.Cover grill. Cook until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 3 1/2 hours.

18. Let turkey rest 20 minutes before carving.

Tags: apple mixture, cavity with, charcoal briquettes, chili powder, clean string, onion garlic, sage salt

Put Salt On The Outside Of A Baked Potato

Get the perfect baked potato without the expense of eating out.

If you want to achieve that extra zest of restaurant baked potatoes, you will be happy to know that it does not take much effort. Although many people throw their baked potatoes in the oven as-is without a second thought, there is a mouth-watering benefit to coating the skin with a bit of salt.

Instructions

1. Wash the outside of each potato thoroughly. Since you will be eating the skin of the potato, make sure to get any dirt off before baking.

2. Coat the skin of each baked potato in olive oil. Rub the oil in, ensuring that the entire potato is covered.

3. Salt the potatoes with sea salt or kosher salt. These types of salts work best because of their coarseness. You can sprinkle as little or as much salt as you desire.

4. Stick a fork in the top of your potatoes a few times to allow for steam to escape, otherwise your potatoes are in danger of exploding in the oven.

5. Place your potatoes in an oven that has been preheated to 400 degrees. Put the potatoes directly on the rack and bake for about 45 minutes.

Tags: your potatoes, baked potato, baked potatoes, potatoes oven, with salt

Make A Great Wing Sauce Recipe

wing sauce recipe

Wing Sauce Recipe, their are so many types of wing sauce to choose from, hot wing sauce, teriyaki wing sauce, BBQ wing sauce, garlic parmesan wing sauce, extra hot wing sauce, mild wing sauce, Asian wing sauce, and the list could go on and on so I am going to give you a great wing sauce recipe you can make with a few simple ingredients you may already have at home. This wing sauce recipe is a standard buffalo hot flavor with a touch of sweet to it. This wing sauce recipe is unique in flavor, I haven't been able to find one quite like it in a bottle pre made, and their are a lot of wing sauces out their that they don't sell at your local store. below in the resource box I am going to give you 2 links, if you love wing sauce and marinades I encourage you to visit the hot sauce link where you can find any wing sauce recipe and pre bottled wing sauce you can think of including 7up wing sauce marinade and Dr pepper wing sauce marinade, sound nasty? don't knock it until you try it. How about choke your chicken wing sauce and it even comes with a free rubber chicken, cool huh? The next resource link is an in depth look at the great wing sauce recipe, and a red hot style recipe from scratch. Now this wing sauce recipe I am about to share with you is very simple and quick, It takes about 35 to 45 minutes total but 30 of that is just sitting on the stove letting the flavors gel together before you put it on you wings, boneless wings or what ever you choose.

Instructions

1. This is a simple wing sauce recipe but it is really good if you want a sweet and hot wing sauce so here we go...

Measure and pour 1 cup Franks original red hot sauce into a small sauce pan

2. Take 1 stick of cold butter or margarine and cut it into 8 pieces, (the purpose of this is so the butter can melt evenly in the wing sauce.)

3. Place the cut butter pieces into the sauce pan with the Red hot sauce, spaced evenly.

4. Add 1/4 of cup Light or dark brown sugar into the wing sauce mixture. You can add less or more brown sugar to make the perfect wing sauce recipe for you, depending on your taste buds. Start with 1/8 cup if you don't like your sauce to sweet.

5. Add 1 teaspoon of minced garlic to the wing sauce mixture in the sauce pan.

6. Add 1 tablespoon of worcestershire sauce to the wing sauce mixture in the pan and that will do it for the ingredients

7. For this wing sauce recipe I turn the heat on low and begin to cook the wing sauce stirring frequently until the wing sauce comes to a slight rolling boil(make sure to stir frequently or the sauce will scorch and you can pretty much throw the recipe out the window. Once the sauce reaches a slight rolling boil stir frequently for 2 more minutes and then remove the pan from the heat.

8. Once you remove the sauce pan from the heat you will want to cover it and set a timer for 30 minutes so the sauce can thicken up a little and have time to absorb the flavor.

9. after 30 minutes you have an awesome wing sauce and you are now ready to either leave it in the sauce pan or pour it into a serving dish depending on what you are using the wing sauce for. Your wing sauce recipe is complete and you may now enjoy it on your favorite buffalo chicken wings or even ice cream. (yes some people really put wing sauce on ice cream but I am not one of them)

Tags: wing sauce, sauce recipe, wing sauce recipe, wing sauce recipe, sauce mixture, wing sauce, wing sauce mixture

Riddle Wine

Champagne was not always so crystal: In the early 1800s, trapped sediment often rendered it cloudy and unappealing. The traditional process of making champagne from sparkling wine entailed "riddling" consolidated sediment by hand, to be later removed. In modern times, riddling is done almost entirely by machine, except for those devoted amateurs who insist on the human touch.

Instructions

1. Place bottles at a 45-degree angle, neck-down.

2. Grab the bottom of each bottle and shake it gently, while also giving it an abrupt back and forth twist. This shake and twist helps dislodge particles that have clung to the glass and prevents sediment from accumulating in one spot.

3. Slightly increase the tilt of the bottle and drop it back in the rack. This helps to encourage the particles to move further downward.

4. Repeat this process every one to three days, over a period of several weeks.

5. When riddling is complete, freeze the collected sediment to form a "plug." The plug is later removed, after which point the wine can be corked, caged, labeled, and shipped to market.

Tags: later removed

Simple Weight Watchers Dinner Ideas

Weight Watchers provides quick and healthly dinner recipes.

Weight Watchers is a company which offers products and services designed to assist with weight loss and weight maintenance. The company's approach to weight loss and maintenance features the core values of forming healthy eating and exercise habits in a supportive environment. Weight Watchers meal plans are versatile and able to be tailored to individual needs. Simple and quick dinner recipes make meal planning easy and hassle-free.

Shrimp Salad

This flavorful shrimp salad is ideal for a warm summer night. Ingredients: 32 medium fresh boiled or steamed shrimp, 2 cups rinsed and drained garbanzo beans, 1 medium pitted and cubed avocado, 4 small plum chopped tomatoes, 1 cup rinsed and drained canned corn or thawed frozen corn kernels, 1 medium head chopped Romaine lettuce, 2 heaping tsp. of seafood seasoning, and 1/2 cup fat-free ranch dressing. Directions: Set aside the lettuce and dressing. Combine all other ingredients in a large bowl and toss well. Add lettuce and toss. Add dressing and toss again to mix well.

Greek-style Pita Sandwiches

These sandwiches are easy to assemble and make a satisfying meal. Ingredients: 1 large whole wheat pita, 2 tbsp. each hummus and Greek-style non-fat yogurt, 1/4 cup reduced-fat crumbled feta cheese, 6 oz. deli-sliced turkey and 1/2 cup each chopped tomato and cucumber. Directions: cut pita in half and spread 1 tbsp. each of yogurt and hummus inside each half. Fill both halves with 3 oz. of the turkey, 2 tbsp. of feta and 1/4 cup each tomato and cucumber.

Shallots and Butter Green Beans

Pair this simple and tasty dish with grilled or baked chicken for a quick dinner. Ingredients: 2 lbs. cleaned and trimmed green beans, 1 cup sliced shallots, 1/2 tsp. each of, rosemary and ground black pepper, 2 tbsp. each, reduced fat bacon bits and light butter, two minced garlic cloves, 2 tsp. chopped thyme, 1 1/2 tsp. lemon zest, 1/3 cup balsamic vinegar and 1 tsp. of salt. Directions: Over medium-high heat, melt the butter in a pan. Add garlic and shallots and saute for four minutes. Add balsamic vinegar and cook for one and a half minutes. Remove from heat and add remaining ingredients besides the green beans. Boil the green beans for three minutes and drain. Combine the shallot mixture with the green beans in a large bowl and toss.

Crock Pot Black Bean Chili

This crock pot chili recipe cooks itself and is ideal for a cold winter day. Ingredients: 1 lb. extra lean ground beef or turkey, one large finely chopped onion, 2 cups of water, 15 oz. rinsed and drained black beans, 29 oz. diced tomatoes, two minced garlic cloves, 2 tbsp. tomato paste, one each green, red and yellow peppers diced, 1 tsp. each black pepper, salt, chili powder and ground cumin, and 7 oz. of diced green chilies. Directions: Brown the meat with the garlic in a nonstick skillet and drain. Transfer meat and all other ingredients to a crock pot and stir. Cook on high for approximately four hours, stirring at the two hour mark.

Tags: green beans, Weight Watchers, rinsed drained, tbsp each, balsamic vinegar, black pepper

Take A Lobster Tail Out Of Its Shell

Whole lobster, cooked

Taking a lobster tail out of its shell is not hard when you know the simple steps required. This method works whether the lobster tail has been cooked and needs removal for eating or is uncooked and needs removal for cooking.

Instructions

1. Take the lobster tail and lay it shell side up. Cut down the length of the shell with a sharp pair of scissors, stopping when you reach the fan tail end.

2. Gently pry the shell apart, working it away side to side to reveal the meat inside.

3. Using your thumbs, push down the sides of the tail, lengthwise, to release the tail meat. Leave it attached at the fan tail end. It may take a few minutes to scrape the tail free of the shell.

4. When you have gotten the meat free of the shell, pull the entire piece of tail meat clear and lay it on top of the shell. If it is a cooked tail, you can easily eat it now. If it is an uncooked tail, broil or grill it with the shell still attached for an elegant presentation. Otherwise, detach the tail at the fan tail end.

Tags: lobster tail, free shell, needs removal, tail meat, tail shell

Make Reblochon Cheese

Reblochon Cheese is described as having a mild soft taste and has a light beige to a yellow color. The origin of the Reblochon cheese is from the valleys in Savoie, France. Whole, unpasteurized cow's milk is used to make the cheese and it comes from one or more of three breeds of cows: Abondance, Montbéliarde or Tarine.

Instructions

1. Warm the milk in a large sterilized copper pot and add the rennet to curdle it. Warm the milk to about 68 degrees F. Do this slowly so you do not scorch the pan. Let this sit for about 1-3 hours undisturbed. Test for a clean break to ensure that the activation of rennet has been fully completed. This is done by performing a "clean break" test with your finger, put your finger in the milk and lift it upwards to see if you get a clean even break. When the gel is firm enough to make a clean break, go to the next step.

2. Take the curds out and pour them into molds lined with cheesecloth which allows the whey to drain off. Even out the curds by hand in the molds. Remember to drain well.

3. Let the curd sit for half an hour and when a cheese has formed press a label into the cheese. Remember that the cheese should still be warm since we want the curds to knit together so that it forms into a solid piece of cheese. The formation of the cheese itself will take about 12 hours or longer. Be patient because it takes time.

4. Remove the cheese from the press and bandage it so you can develop a rind to the cheese on the refrigerator rack. Replace the bandage daily as long as it continues to be wet. Remember to also rotate the cheese in your fridge so that your cheese dries evenly. Aging the cheese can take as long as 4 weeks or longer if you would like.

Tags: clean break, about hours, cheese from, Warm milk, your finger

Cook Buffalo Meat

Although definitely not the cheapest cut of meat, buffalo has a delicious rich, natural flavor and can be used in place of beef in almost any recipe. Depending upon your location, many grocery stores carry buffalo meat. Websites also offer quick ordering via the Internet. So if you're ready to sink your teeth into a big bite of bison, here a few recipe tips for you.

Instructions

1. Trim the meat before you cook it. Buffalo meat should not be cooked with the fat left on.

2. Grill steaks and patties over low heat. Buffalo meat doest not contain fat marbling so the meat cooks pretty quickly. Flip the meat several times to avoid overcooking.

3. Move your broiler rack once notch down when broiling your buffalo meat, as the meat will cook too quickly if placed directly next to the broiler's flames.

4. Set your oven's temperature to 250 degrees F when roasting bison. Allowing the oven to get too hot will result in a very tough piece of meat. Slow cook the buffalo until a meat thermometer registers 155 degrees F.

5. Leave the roasted bison covered, outside of the oven, before cutting or carving. This will ensure the juices are redistributed throughout the cut of meat, instead of running down the sides into the pan.

Tags: Buffalo meat