Where Does The Acai Berry Grow

Acai berries come from the acai palm that is grown in Brazil. These berries have been a staple of the Brazilian diet for hundreds of years and have been exported to other areas only since the 1990s. The high concentration of antioxidants and other nutrients has interested people all over the world in eating the acai berry.

Region

The northern regions of Brazil are the acai palm's native lands.

Rain Forest

The northern Brazilian area where the acai berry can be found is located in the Amazon rain forest. The berry is a staple food among those who live in and near the rain forests.

Diet

The caboclo people who live in the Amazon region have a diet that is made up of about 42 percent acai berries.

South America

Attempts have been made to grow the acai palm in other areas, with some success in other South American countries. The palm has been grown successfully in Peru and Belize.

Uses

Besides the high nutritional value of the acai berry, the acai palm has other benefits for native populations. The fronds from the tree are used to make roofs, mats and hats.

Tags: acai palm, acai berry, have been, acai palm other, other areas

Make Flavored Oils

Because herbs and spices are fat soluble, oil makes the perfect carrier for flavor. Not only does oil help to create a delicious burst of flavor in your favorite recipes, oil takes on the brilliant colors of your chosen herbs and spices, creating a dramatic and beautiful presentation on the plate. With just a few simple steps, you can begin to create your own flavored oils.

Instructions

1. Fill a blender or food processor with a couple of cups of your chosen herbs. You can make your flavored oil from one type of herb, or try a combination of two or three. If desired, add a tablespoon of your favorite spices as well, adding more or less according to your desired flavor. Spices are a great way to add color, for instance, paprika or cayenne will turn your oil red while cumin or curry will give it a yellow tint.

2. Add the extra virgin olive oil to the food processor or blender and mix until the herbs are finely chopped.

3. Pour the mixture through a fine strainer or coffee filter into a separate container. Use the back of a spoon to press the remaining oil from the herbs and spices. Strain once more as you pour your flavor oil into a glass jar or bottle with a tight fitting lid.

4. Make your flavored oil a presentation by adding whole garlic cloves, hot peppers or herb leaves to your oil bottle. Store your oil in the refrigerator and enjoy.

Tags: herbs spices, your flavored, chosen herbs, food processor, your chosen, your chosen herbs, your favorite

Make Wine At Home

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You can make 5 gallons of wine at home with a few ingredients and some basic winemaking supplies. The varieties of grapes, fruits and any other additional ingredients determine the type of wine you make. Start your wine making venture with a standard recipe, and then work your way up to the more complicated varieties. Add this to my Recipe Box.

Instructions

1. Find a good basic recipe for your first wine making experience. Use one that has been tried and proven. The wrong recipe can produce a batch of cloudy, vinegary wine. You'll also need a wine making kit (see Resources below).

2. Prepare the produce you've chosen for your wine. Remove all large pits. Cut up large fruit, crack the skin on small fruit, chop small ingredients (such as raisins) and bruise all other forms of produce you'll be using. Almost any kind of fruit can be used to make wine. Once you become familiar with the process, you may want to experiment to produce different types of wine.

3. Stir together all of the winemaking ingredients except for the yeast into a primary fermenter. Collect all of the produce pulp in the fermentation bag, submerging it into the wine making mixture.

4. Add water to the primary fermenter container, bringing it up to 5 gallons and then add sodium or potassium bisulfite powder or tablets according to the directions on the label. Don't add the yeast yet. These tablets kill mold and bacteria but will also kill yeast if added too soon.

5. Cover the fermenter with several layers of cheesecloth and let it rest for 24 hours. The sulfur gas produced by the bisulfite sterilizes the juice and dissipates after 24 hours. After that point it's safe to add the yeast by sprinkling it over the juice's surface. Cover the juice with a clean cloth and let it ferment for 5 to 7 days. If everything is working right, fermentation should begin within 24 hours.

6. Remove the fermentation bag, squeeze out the excess juice and then dispose of the contents. Siphon the wine into the secondary container in such a way that you leave as much sediment behind as possible. Add water if necessary to get the fluid level back to the original 5 gallons.

7. Place an air-lock device on the secondary container, fill it halfway with water and let the juice ferment for 4 to 6 weeks, until it's completely clear. Siphon the wine again, leaving all of the sediment behind. Stir in bisulfite according to your recipe and then bottle your wine.

Tags: wine making, your wine, primary fermenter, recipe then, secondary container, sediment behind, Siphon wine

Make Slushy Drinks

Lime juice is the base of a frozen margarita, a classic slushy drink.

Nothing brings out the taste of summer quite like a frozen slushy drink. Commercial slushy drinks use machines to keep the beverage at a slushy consistency, and while you can make a frozen drink in a blender, it will require extra ice which dilutes the drink and gives a crunchier texture than a traditional slushy. To make a true slushy drink without the machine, you can either freeze a drink with a high alcohol content -- the alcohol portion will not freeze, creating a slushy texture -- or freeze and then carefully defrost and scrape a non-alcoholic drink mixture.

Instructions

1. Select your blend of fruit and fruit juice. Watermelon and lime, pineapple and cherries, lime and lime juice, or tea and oranges are all classic combinations. Combine in a 3:1 ratio.

2. Puree the fruit along with the juice and sugar. Add alcohol.

3. Freeze at least six hours or overnight.

4. For non-alcoholic slushy drinks, defrost in the freezer for up to five hours. To obtain a classic slushy texture, scrape the frozen drink with a fork before serving.

Tags: slushy drink, classic slushy, drink with, frozen drink, slushy drinks, slushy texture

Make Cheap Kids' Snacks

Make Cheap Kids' Snacks. Great snacks don't have to cost a lot of money. You can make snacks with common ingredients found in your home. Use your imagination, be creative and follow these tips to make cheap kids' snacks to please the whole family.

Instructions

1. Pop some popcorn. Make it in the microwave, on the stove or in a popcorn popper. You can get kernels fairly cheap. Buy kernels in bags or in bulk. Sprinkle seasoning salt, regular salt or butter on top for flavor.

2. Use whole crackers for desserts like skor bars. Take a large cooking sheet. Place crackers salt side down until pan is covered. Mix 1 cup of brown sugar and 1 cup of margarine together in a pot. Melt and pour over the crackers. Bake in the oven for a few minutes until the mixture is bubbly. Pour 1/2 a package of melted chocolate chips over the mixture. Cool in the freezer until hard. Break into pieces and eat.

3. Make cornflake cocoa treats. Melt ¼ cup of margarine and ½ cup of table syrup together in a pot. Add one cup of sweetened chocolate powder (the kind you use in drinks). Mix well. Fold in the cornflakes. Place in cupcake papers. Cool in the fridge until it's ready to eat.

4. Use leftover cereal to make a variation of rice crispy squares. Melt ¼ cup of margarine in a large pot. Add one small bag of marshmallows. Mix until melted. Add five or six cups of cereal to the pot. Pour onto a large rectangular cookie sheet. Flatten with your hand. Cool, cut and eat.

5. Buy ingredients for snacks in bulk or when they come on sale. Make cookies, cupcakes, muffins and desserts in large batches and then freeze until needed. This often works out cheaper than buying ready made snacks at the store.

6. Cut up any natural foods like raw vegetables and fruit. They are often cheap when bought in season. Add pudding, chocolate or salad dressing for dips. Freeze any fruit you don't use. You can use it later in blender drinks.

Tags: Cheap Kids, Cheap Kids Snacks, Make Cheap Kids, Melt margarine

Eat Rice With Chop Sticks

Eating with chop sticks is a feat in itself, but what about trying to use chop sticks to eat rice? Because rice grains are so small and a serving contains so many grains, using two sticks to eat rice is difficult. With the proper grip and technique, though, you'll find yourself shoveling in the rice just a easily as you could eat anything else with a pair of chop sticks.

Instructions

Instructions

1. Hold the chop sticks firmly with your forefinger, middle finger and thumb. Keep a firm grip on both sticks so that they do not flounder around while you are trying to eat.

2. Use your pointer finger to control the chopstick on top and use your middle finger to hold the bottom chop stick stationery. Your thumb is used for extra support of the pair. Think of how you hold a pencil to help you get the right grip. You should be able to keep the bottom stick steady while just using your pointer finger to open and close the chop sticks. The bottom stick should never move if you have the proper control.

3. Hold the two chopsticks firmly together and use the flat surface like a spoon to scoop up the rice. Don't expect to get a lot at a time, but it will be more than trying to grasp onto each individual grain. You may also get to eat some of the rice while eating other portions of the dish, but to eat only the rice at a given time, you will need to use the scoop method.

4. Place both sticks into your mouth to eat the rice you have scooped onto them. Be careful when raising the chop sticks to your mouth as the rice may have the tendency to slide off. To assure more of the rice will stay on your chop sticks, try mixing the rice with some of the sauce from the dish to give it more texture and ability to stick to the utensils if it isn't already sticky rice.

5. Repeat the process. You may find that you raise your utensils to your mouth more often when eating rice with chop sticks, but you'll get better the more times you attempt it.

Tags: chop sticks, your mouth, both sticks, bottom stick, chop sticks, middle finger

Make Elk Ground Meat Into Teriyaki Jerky

Teriyaki jerky made from ground elk meat is high in protein but low in cholesterol and fat. You can make this delicious snack easily using the oven in your own kitchen because you don't need a smoker or any other fancy equipment. Most if not all of the ingredients you'll need are already in your cabinet.

Instructions

1. Combine the Worcestershire sauce and soy sauce in a large mixing bowl. Whisk in the onion powder, black pepper, salt, brown sugar and garlic powder. Add a teaspoon of cayenne pepper if you like extra zesty flavor. Blend everything well.

2. Add the ground elk meat to the bowl. Mix it with the other ingredients by kneading it by hand, just as you would when making dough. Make sure everything is blended very well.

3. Spread a sheet of wax paper out on your working surface. Empty the meat mixture onto the wax paper and make a ball out of it. Flatten the ball a little and cover it with another piece of wax paper. Roll the mixture to a thickness of about 1/8 inch.

4. Cut the rolled meat mixture into strips with a very sharp knife. The strips can be any length and width that you want. Put the meat strips on a baking sheet in a single layer with just enough space between them so that they aren't touching each other.

5. Bake the meat strips at 150F for 8 to 12 hours. Crack the oven door open about an inch and leave it like that during the entire baking process. This will help to dry the jerky by allowing the moisture in the meat to evaporate and escape from the oven.

6. Check the teriyaki elk jerky often, beginning about eight hours after you started baking it. When it holds its shape, the jerky is done. It will be chewy. Don't overcook it because it will become very dry and it will crumble.

Tags: about inch, meat mixture, meat strips

Make A Tasty Salad Without Dressing

Eating salad is a great way to add nutrition to your meal. You can combine the best nature has to offer by adding green, yellow and red vegetables. Mix the right foods to create a great taste without the calorie-adding salad dressing. Follow these steps to make a tasty salad without the salad dressing.

Instructions

1. Make a garden salad with a head of lettuce or create a mixed salad with different types of greens like leaf lettuce, romaine lettuce, endive or spinach.

2. Add chopped tomatoes, celery, spring onions, sliced cucumbers and sliced radishes.

3. Toss in chickpeas, beans or lentils to add protein and flavor. Add walnuts, cashews or peanuts for added crunch.

4. Chop cheddar, old or blue cheese into cubes and add to the salad. You might mix in grated mozzarella cheese. If you like a creamier cheese, then add a few teaspoons of cottage cheese or flavored cream cheese.

5. Be creative. Throw in macaroni or pasta pieces for texture and flavor. Add sunflower seeds, chow mein noodles or bacon bits for a tastier salad.

6. Turn your salad into a full meal. Add meat, tuna, tofu or chicken to turn a side dish into a main dish. Then combine a variety of vegetables like cauliflower, broccoli, carrots, zucchini and peppers. Toss the vegetable combination into the salad.

7. Top off your salad by sprinkling on lime cordial, balsamic vinegar or fresh-squeezed lemon juice. For a different taste, throw in some fresh spices like dill, oregano, basil or garlic.

Tags: salad dressing, salad with, your salad

Can Peach Jam For Pie

Preserve peaches for year-long use in peach pies.

Peaches are known for their juicy fruit, fresh flavor and soft, fuzzy skins. These fruits can be made into jam and preserved for future use in making pies so they can be enjoyed throughout the year. Only fresh, ripe peaches with no signs of mold or rot should be used when making peach jam. If made correctly, peach jam will safely store for up to two years. Follow the recipe below to make 7 quarts of peach jam for pie filling.

Instructions

1. Wash 7 quart-sized mason jars in hot soapy water. Rinse the jars and place them upside down in a large pot. Fill the pot one third to one half full of water and place it on a stove-top burner. Turn the burner on high heat until the water begins to boil. Turn the heat down slightly and let the jars boil for 10 minutes. Turn the heat down to low and leave the jars in the hot water.

2. Put seven canning lids into a saucepan and add water until the pan is one third full. Place the pan on a stove-top burner on high heat until the water heats to almost boiling. Turn the heat to medium, and leave the lids in the hot water for five minutes. Turn the heat to low and leave the lids in the water.

3. Rinse 18 lbs. of peaches in water. Remove any stems, leaves and debris from their surfaces. Place the peaches into a saucepan of boiling water for 60 seconds. Make sure each peach is entirely under water. Remove the peaches with a slotted spoon and place immediately into a large bowl of ice water. Let the peaches soak in the ice water for 30 seconds. Remove the peaches and use your hands to slide the skins of off the peaches.

4. Dice the peeled peaches into 1/2-inch cubes with a knife. Measure out 24 cups of diced peaches with a measuring cup and place in a large bowl. Pour 1/4 cup of lemon juice into the bowl and gently mix it into the peaches.

5. Mix 7 cups granulated sugar, 5 1/4 cups water, 1 tsp. cinnamon, 2 cups and 3 tsp. ClearJel and 1 tsp. almond extract together in a saucepan. Turn the burner to medium high heat, and stir the mixture until it begins to boil and becomes thick. Add 1 3/4 cups lemon juice, and let the mixture boil for one minute while stirring.

6. Pour the diced peaches into the saucepan with the mixture and stir together. Cook the peach jam for three minutes before removing from the burner.

7. Remove the quart jars one at a time from their pan using a jar grabber. Fill each jar to the bottom ring or 1 inch from the top with peach jam. Wipe the mouth of each jar clean with a wet paper towel. Use tongs to remove the lids from their pan and place one lid on the mouth of each jar. Screw a ring tightly on each jar.

8. Place the quart jars in a jar lifter and place the lifter in the canner. Fill the canner full of water until the jars are covered with 1 inch of water. Place the canner on a burner and turn the heat to high to cause the water to boil. Boil the jars for 30 minutes if your altitude is 1,000 feet or less, 35 minutes if 1,001 to 3,000 feet, 40 minutes if 3,001 to 6,000 feet and 45 minutes if higher than 6,000 feet.

9. Remove the jars from the canner with the jar grabber and place on a flat surface to cool. Let the jars sit overnight. Test the jars to ensure they have sealed properly by pushing gently down on the lid. If the lid pops, the jar has failed to seal and the contents must be refrigerated and used immediately. Store the sealed jars for up to two years.

Tags: from their, high heat, into saucepan, peaches into, peaches with, Turn heat, begins boil

Make Farmers Cheese

Farmer's cheese with fresh herbs

Farmer's cheese is made from basic kitchen ingredients. It is common on dairies, yet it is sometimes considered a gourmet cheese. If made from goat's milk, it is known as chevre. The French call it fromage blanc or white cheese. This cheese can be used as you would use cream cheese or cottage cheese.

Instructions

1. Put 2 quarts of milk in a large pot and bring it to 180 degrees over low heat, stirring frequently.

2. Add 2 cups of buttermilk and stir, then add the vinegar and stir. Turn off the heat and stir slowly until the mixture starts to separate.

3. Let it sit for 10 minutes. Do not disturb the mixture during this time. While waiting, line a colander with at least two layers of cheesecloth.

4. Using a large spoon or ladle, put the curds (the solids) into the cheesecloth-lined colander.

5. Let the curds drain for at least an hour. Occasionally gather up the cheesecloth around the cheese to apply some pressure to the cheese to help it drain. You can also tie the cheese up in the cheesecloth to keep pressure on it.

6. Transfer the cheese to a storage container, add salt to taste, and store covered in the refrigerator for up to five days.

Tags: cheese made, cheese made from, Farmer cheese, made from

Make Garlic Pumpkin Seeds

Make Garlic Pumpkin Seeds

In this simple guide, you will learn make tasty pumpkin seeds for the holidays. Pumpkins are fun to carve and when you have finished the Jack-O-Lantern, you will have plenty of seeds left to bake to perfection. This treat is great for any party or gathering, or even to just munch on as a snack.

Instructions

1. Carve the top off the pumpkin and take out the seeds. Wash them in a bowl and remove all the pulp.

2. Now place 1/2 tsp. of salt in the bowl of water and pumpkin seeds. Let them soak for an hour. You can soak them overnight if you desire a salty flavor.

3. Drain the water and place the seeds on the cookie sheet. Smooth the seeds out so they are a single layer.

4. Sprinkle garlic powder on the seeds. Parmesan cheese is optional and also flavorful.

5. Place seeds in pre-heated oven (325 degrees). Leave the sheet in the oven for about 10 to 15 minutes, or longer if you likecrunchier seeds.

Tags: Garlic Pumpkin, Garlic Pumpkin Seeds, Make Garlic, Make Garlic Pumpkin

Prep Potatoes To Make Mashed The Next Day

Prep Potatoes to Make Mashed the Next Day

Not too many people think about taking mashed potatoes to an office party, but leftovers aren't likely to be a problem. Mashed potatoes are a comfort food and your co-workers will probably gobble them up. Prepping potatoes ahead of time simplifies mashing them the next morning before work. You can easily transport them in your crockpot.

Instructions

1. Fill the pan half full, cover and place over high heat. Add 1 tsp. salt.

2. Select 12 good quality potatoes. You can use any variety or combination of varieties that you prefer.

3. Peel the potatoes with a vegetable peeler or a paring knife.

4. Quarter each potato.

5. Place in a pan of boiling and salted water.

6. Put the lid on the pan, leaving it slightly ajar so the steam can escape.

7. Allow the potatoes to cook for 15 to 20 minutes or until they are soft.

8. Drain the potatoes and allow to cool slightly. Once cooled, place in the refrigerator.

Tags: Make Mashed, Make Mashed Next, Mashed Next, Potatoes Make, Potatoes Make Mashed, Prep Potatoes

The Effects Of Salt & Caffeine On Wheat Seed Germination

Wheat doesn't like salt or caffeine.

More wheat is grown than any other grain. It provides more nourishment for humans than any other food source. It gained this popularity because it adapts to different agricultural areas, is easy to store and can be converted into palatable food easier than any other grain. It does not play well with salt or caffiene.

Caffeine

Some plants--chiefly coffee tea, cocoa and cola nut, produce caffeine as a natural antibiotic and antifungal agent. The caffeine saturates the soil around the plant. Wheat grown in soil where these plants have been cultivated will fail to thrive. In one experiment, described by Scientific Inquiry Through Plants, a 25 percent concentration of caffeine-rich tea inhibited wheat seed growth almost completely. When campared with a control group of wheat seeds raised without caffeine, the seedlings fell two days behind the untainted wheat seeds; and, when growth did start, it was minimal. Increasing the concentration of caffeine didn't further inhibit plant growth and the plants did attain the same level of growth as the control group eventually.

Salt

Salt inhibits wheat germination and growth. Salt water changes the pH of soil and locks up nutrients that wheat needs to grow. Salt also affects the ability of the plant to take up water by altering the osmotic action by which water enters the roots of the wheat. Osmosis is the passive activity in which water and nutrients move from an area of low salinity to an area of high salinity. If the soil has a higher salinity than the wheat, no moisture will enter the roots of the plant.

Is There a Cure?

Contamination of salt or caffeine in the soil is difficult to remove. The plants that create caffeine tend to spread it in the surrounding soil. Overuse of caffeine-producing plants will usually condemn the field to single-crop use. Salt water affects all of the soil and can contaminate the soil very deeply if the soil is dry and has cracks. Flooding the soil may drive the salt deeper and make it harder to decontaminate. Salt can be washed away if the flooding is done carefully, but it can't be done immediately. Gypsum can neutralize salt, but it's too expensive to use for anything but dire contamination.

Tags: than other, control group, other grain, salt caffeine, Salt water, than other grain, wheat seeds

Types Of Cheeses On Philly Cheese Steak Sandwiches

Cheese steaks are often topped with fried onions or green peppers.

A Philly cheese steak is made up of thinly sliced steak served on a long sandwich roll. Philadelphia natives Pat and Harry Olivieri are credited with creating this regional favorite in the 1930s. The type of cheese that is used to make a cheese steak is often a topic of debate among foodies and those who live in the Philadelphia area. Cheese Whiz is often used, but other cheeses such as provolone, American and cheddar are also acceptable.

Cheese Whiz

Cheese Whiz is a popular choice for topping a steak sandwich because it is flavorful and easy to use. It was not originally used as a topping for steak sandwiches as it wasn't marketed by Kraft Foods until the 1950s, nearly 20 years after the advent of the cheese steak. Cheese Whiz is a thick processed cheese with emulsifiers and stabilizing agents like xanthan gum and carrageenan added in. Additives are also used to give it the signature orange coloring.

Provolone

Provolone is an Italian cheese that is produced primarily in northern Italy. It is a semi-hard cheese that is produced from full-fat cow's milk. Provolone is made in a variety of shapes, but it is most commonly round. To top a steak sandwich, slices of provolone are usually melted over the steak while it is still being cooked on the griddle.

American

American cheese was originally made from a blend of cheddar and Colby cheeses. Currently, American cheese is a processed cheese made from ingredients like milk, whey, milk fat, milk protein concentrate, whey protein concentrate and salt. The cheese is orange, yellow or white in color and it is often square in shape. It is often chosen for making steak sandwiches because it melts easily. Like provolone, American cheese is often melted on top of the steak while it is still on the griddle.

Cheddar

Cheddar cheese is a hard cheese that is yellow or white in color. Cheddar cheese is produced the world over, but it was originally made in the English village of Cheddar in Somerset. Cheddar cheese is available in flavors that are mild and sharp. To make a cheese steak with cheddar, square slices or shredded cheese are used. Cheddar can be melted and poured over a cheese steak or slices can be placed directly on top of the steak to be melted while it is still on the grill.

Tags: cheese steak, cheese that, Cheese Whiz, American cheese, Cheddar cheese, while still, yellow white color

Use Nopales Knives

Nopales are the vegetables from the leaves of a prickly pear cactus. This crisp, tart vegetable is common in Mexican cooking in such recipes as egg dishes or used plain in salads. To get to the flesh, you must remove the sharp spines from the cactus paddles or pads with nopales knives.

Instructions

1. Familiarize yourself with the shape of the knives. Typically, one is a short right angle blade that holds the cactus paddle in place while the flat knife removes the spines.

2. Grab a cutting board. You'll be putting continuous pressure on the board, so look for a non skid cutting board to use so the process is easier.

3. Place the nopales on the cutting board and place the short, right angle blade in your left hand. If you're left handed, place the blade in your right hand. Press down on the tip of the cactus paddle to hold it in place.

4. Hold the flat knife in your other hand and gently begin to shave the thorns off. This process is done by moving the knife down the cactus paddle and up again. Do this movement several times until all the thorns are removed.

Tags: cactus paddle, cutting board, angle blade, blade your, down cactus, down cactus paddle, flat knife

Slice Limes In Shapes

Limes are an extremely suitable garnish for cocktails, fruit salads, trays of hors d'oeuvres, puddings and desserts. They are extremely versatile, and you can easily slice or sculpt them into simple shapes that you can use as a vibrant addition to an array of dishes. You don't need to use any sophisticated tools to do this. All you need are a few standard kitchen utensils.

Instructions

1. Slice the lime into wedges. Wedges are the classic garnish for drinks and when held horizontally by the peel, look like small "smiles." Place the lime horizontally on a cutting board. Cut the ends of the lime, and stand the lime upright. Slice the lime in half lengthwise. Place the lime down flat on the pulp, and cut into 1/2 to 1/4 pieces, cutting directly into the peel.

2. Slice the lime into wheels. This is the simplest slice, and you can use it to adorn cocktails or garnish the perimeter of a salad bowl or the pan of a fruit tart. Place the lime horizontally on a cutting board. Slice across the lime making 1/8-inch to 1/4-inch slices. You can choose to keep these circular slices intact as wheels or cut each one down the middle and make "half moons."

3. Press a vegetable peeler directly into the peel of the lime, and run it down the body of the lime, slicing a spiral out of the peel. A lime spiral makes a charming garnish placed directly in a drink or on the tops of salads, tarts or fruitcakes. If you slice a thick spiral of peel and make a tight spiral down the body of the lime, you can then shape that lime peel into a rose, by rolling the peel up again tightly.

4. Rub a vegetable peeler or a cheese grater directly against the peel of the lime to create tiny flecks called zest. You can use these tiny flecks to decorate and flavor pies, puddings, salads or drinks.

Tags: peel lime, Place lime, Slice lime, body lime, cutting board, directly into, directly into peel

Slice Lettuce For A Salad

Slicing lettuce creates uniform pieces worthy of a salad served in a restaurant.

Lettuce is often ripped into small pieces to make a salad. Tearing lettuce with your hands creates a jumbled, almost easy-going salad; however, if you want a salad with a more clean-cut, restaurant-appropriate appearance, you can cut the lettuce with a knife. Slicing lettuce with a knife results in straight-edged pieces of lettuce. You can use this technique with spinach, romaine and iceberg lettuce to create a restaurant-style green salad.

Instructions

1. Tear the outer layers off the head of lettuce with your hands. Remove two layers or more if the outer layers are quite brown and wilted.

2. Place the head of lettuce on a clean cutting board or countertop able to withstand knife marks. Hold the core of the head of lettuce with one hand and a small, sharp knife in the other hand.

3. Rest the knife perpendicularly on the top of the lettuce at the opposite end of the core, so that the sharp end of the knife is in direct contact with the lettuce. Place the knife roughly 1 to 2 inches from the end, or less of a distance if you want thinner slices of lettuce.

4. Slice straight down through the lettuce until your knife reaches the cutting board or countertop surface. Set the sliced lettuce to one side of the cutting board or surface.

5. Repeat these steps until you cannot slice through the lettuce without cutting into the core. Throw the core away and assemble your sliced lettuce in a bowl for your salad.

Tags: lettuce with, cutting board, head lettuce, board countertop, cutting board countertop

Make Pomegranate Iced Tea

Iced tea is a wonderfully refreshing drink on a hot day. This beverage is also packed with antioxidants which are thought to improve health and prolong life spans. It's a delicious way to enhance your well-being.

Instructions

1. Boil at least 9 cups of water in a tea kettle.

2. Add 8 black tea bags to 8 cups of boiling water and allow them to steep for 10 minutes in a teapot or heatproof container. Mix the remaining cup of water with a cup of sugar. Stir to dissolve the sugar to create a syrup which guests can add to their tea later. Set the syrup aside.

3. Remove the tea bags from the pot and add 1/4 cup of sugar. Stir to dissolve the sugar. Place the teapot or heatproof container in the refrigerator for 3 hours or until cooled.

4. Mix 2 cups of pomegranate juice with the cooled tea. Either return the iced tea to the refrigerator or serve it immediately in a tall glass with ice.

5. Garnish your pomegranate iced tea with wedges of lemon or lime with the syrup on the side.

Tags: dissolve sugar, heatproof container, Stir dissolve, Stir dissolve sugar, sugar Stir

Eating Habits Of Moon Snails

Moon snails are predators of the sea.

Moon snails are known for having bodies that extend far beyond the size of their shells. They are predators that have been devastating clamming communities by nearly depleting the clam population. The only known predators of moon snails are humans and sunflower stars. Moon snails can be found on sandy beaches and there are several different varieties. Understanding their eating habits can make it easier to figure out control the moon snail population.

Prey

Moon snails eat bivalves, or animals with two hinged shells, such as clams, scallops, oysters and mussels. They also eat limpets and cockles, which are smaller snails. These snails will also eat dead fish. On rare occasions, moon snails will even drill into other moon snails for food.

Process

A moon snail digs for prey in the sand with its large foot. Moon snails first attempt to kill their prey with suffocation. They wrap their large foot around the prey, making it impossible for the prey to breathe. Moon snails can also drill holes in prey. They soften the shells of clams by secreting acid, and then they drill a hole through the clam using a mouth part called a radula. Once the hole is drilled, they scrape out and eat the clam meat, leaving the rest of the shell intact.

Drilling Habits

Moon snails are very consistent when it comes to drilling holes in their prey. Nearly all clam shells are drilled in the umbo region of the shell, which is the bump at the anterior part of a clam shell. Moon snails may place the hole here because it is directly over where most of the meat of the clam lies. This also may be the location where the moon snail can get the best grip on the clam to begin drilling.

Impact

The moon snail is causing great difficulty for clam diggers, especially those in Northern Maine. Moon snails are drilling into and eating an alarming number of clams. According to the Maine Department of Marine Resources, the clam harvest fell by 85 percent from 2006 to 2009, from 800,000 pounds to 100,000 pounds. The population of moon snails is difficult to control because their egg cases can hold more than 1 million eggs. The clam diggers have been trying to remove moon snail egg cases to prevent new moon snails from hatching.

Tags: moon snail, Moon snails, Moon snails, clam diggers, Habits Moon, have been, large foot

Brazilian Restaurants In Kansas City

Two Brazilian restaurants are located in Kansas City, Mo., that serve authentic Brazilian food in the same traditional style as it is served in that Latin American country. These restaurants emphasize the diversity and amount of the meat that they serve. They use no menus and the wait staff responds to cue cards that the patrons receive before they are seated.

Fogo de Chao

Fogo de Chao is part of a small chain that serves in the Brazilian gaucho style, where diners start their meal at the salad bar. Guests signal the waiters by placing the green side of a card up to tell the waiter they are ready to eat. Waiters bring meat to the tables and carve it for the guests. Besides the salad bar and hand-carved meat, the waiters bring mashed potatoes, polenta and cheese puffs to the tables automatically. The restaurant charges a flat fee for meals. Fogo de Chao has an extensive wine list.

Em Chamas

Em Chamas serves food much as Fogo de Chao does, except Em Chamas has four different tiers for dining, based on pricing and type of food served. The first tier is salad bar only, the second tier includes the salad bar and chicken, sausage, ham and specialty cuts of beef. The third tier provides guests with better cuts of meat, and the four tier, the gold level, allows diners to choose from pork or beef tenderloin, salmon and receive a free dessert. Em Chamas uses wood fires to roast the meat slowly.

Brazilian Food

The type and style of serving food in these restaurants is based on the traditional Spanish, Portuguese and Latin American style of cooking and serving meat. The meat is grilled on skewers and whoever serves the meat cuts it off in fine slices. The style is called "churrasco" and the homes and restaurants that employ this technique provide many different types of meat to choose from and the gatherings or dinners are all-you-can-eat

Tags: Fogo Chao, choose from, Kansas City, Latin American

Season Quinoa

Cook and enjoy healthy and tasty quinoa in several different ways.

Quinoa is a low-carbohydrate, gluten-free seed that is rich in proteins, vitamins and minerals. Although this super food is a seed, it can be easily and quickly prepared within 15 minutes. Use quinoa as a healthy and tasty substitute for rice or couscous to prepare a variety of interesting meals. Enhance the nutty flavor and fluffy texture of quinoa in salads, stir-frys and soups with quick and easy seasoning combinations.

Instructions

1. Cook quinoa in a similar manner that you cook rice. Soak 1 cup of quinoa in water, wash and drain. Set the quinoa in a medium-bottomed pan; add 1 tsp. olive oil and stir to prevent the quinoa from sticking to the bottom of the vessel. Pour 2 cups of water, add ½ tsp. salt and cook on high heat until the water boils. Reduce the heat and simmer till all the water is absorbed by the quinoa. Serve the cooked quinoa, as a replacement for rice or bread with meat or vegetable gravy meals. Save time and precook quinoa to use later in different recipes. Cool the cooked quinoa, transfer to an airtight container, and refrigerate for around two days.

2. Prepare a cold quinoa-chicken salad that you can cook in advance. In a bowl, mix 1 cup of precooked quinoa with ½ cup each of celery, walnuts and boiled chicken. Add ¼ cup paprika, ¼ tsp. salt and ½ cup mayonnaise. Combine all the ingredients thoroughly and refrigerate for at least one hour before serving. You can replace the boiled chicken with either canned black beans or canned fish such as tuna.

3. Cook a warming and healthy vegetable soup with quinoa. Heat olive oil in a saucepan. Add 1 finely chopped garlic clove, ½ cup of uncooked quinoa, ½ cup each of chopped carrots, spring onions and bell peppers. Saut , stirring occasionally until the vegetables and quinoa are lightly brown. Add 3 cups of water; 1 chicken stock cube and ¼ cup tomato paste, and simmer on medium heat for 15 minutes or until the liquid boils. Reduce heat and cook for another 10 minutes. Garnish with ½ tsp. salt and 1 tbsp. chopped coriander, and serve.

4. Use quinoa to prepare a Chinese-style stir-fry. In 3 tbsp. of sesame oil, saut 1 onion slit lengthwise, ½ cup each of carrot and bell pepper juliennes, 2 coarsely slit garlic cloves and one 2-inch piece of minced ginger, until soft and lightly browned. Add 1 cup precooked quinoa, 1 cup each of cooked shrimps and green peas that were boiled and drained individually for 15 minutes. Pour 2 tbsp. each of soy sauce and fish sauce, mix well and serve warm. Sprinkle ¼ tsp. cayenne pepper over the stir-fry just before serving, if you prefer a spicy flavor.

Tags: before serving, boiled chicken, boils Reduce, boils Reduce heat, cooked quinoa, cups water, healthy tasty

Make Savory Potatoes

Potatoes are a popular side dish for just about any meal. Breakfasts are accompanied by hash browns, lunches with french fries and dinner potato choices are endless. Potatoes give the body lots of carbohydrates for energy and help you feel full longer. Savory-style potatoes are good any time of day, as a dish or a snack. This recipe serves about four people. Increase or decrease the amount of potatoes as necessary.

Instructions

1. Using a colander, shake all the moisture from your rinsed potatoes. Pat the potatoes dry with a clean kitchen towel to reduce excess moisture. This will keep your potatoes from popping as much when you cook them.

2. Heat the oil and butter, melting the butter in the skillet over medium to high heat.

3. Dump the potatoes into a large bowl. Sprinkle with the salt as you turn the potatoes with a large spoon. Toss the garlic and onion powder into the bowl with the potatoes. Sprinkle Old Bay seasoning over potatoes and continue turning.

4. Spoon the potatoes into the hot oil and butter mixture. Turn the temperature to medium. If necessary, turn on your overhead exhaust fan to keep your kitchen from becoming smoky.

5. Cook the potatoes on one side until they crisp nicely. This should take about three to four minutes. Turn them over with a spatula and cook them on the over side until they are crispy.

6. Remove the potatoes from the heat and drain on paper towels before serving. Crack some fresh ground pepper over the top before serving.

Tags: before serving, cook them, keep your, potatoes from, potatoes into

Store Cut Avocados

Avocados will begin to discolor soon after you slice them.

The flesh of a whole, uncut avocado will not turn brown until the avocado is significantly overripe and ready to be discarded. The flesh of a cut avocado, however, may begin to discolor within moments after you slice it open. While this discoloration does not particularly affect the flavor of the avocado, it can be unsightly and unappetizing. Also, because avocados do not ripen on the tree and instead need to ripen once they have fallen, your cut avocado can quickly progress from perfectly ripe to overly ripe if you do not store it properly.

Instructions

1. Squeeze fresh lemon or lime juice over the exposed flesh of your cut avocado. The citric acid in these fruits will help prevent discoloration. Either fruit works, so choose the one that will go best with your intended use of the avocado pieces. For example, if you plan to make guacamole with lime juice, use lime juice to prevent discoloration.

2. Wrap the avocado pieces in plastic wrap. Press the plastic wrap firmly against the flesh of the avocado to remove any air.

3. Place the avocado pieces into your airtight container and put the container in the refrigerator if the avocados are ripe and you wish to delay further ripening. If the avocados are not quite ripe, place the container somewhere that stays at a warm room temperature without direct sunlight for several hours to allow them to ripen further, then place them into the refrigerator for longer storage.

Tags: avocado pieces, lime juice, after slice, begin discolor, flesh avocado, plastic wrap, prevent discoloration

Native Food Of Spain

Though lesser known than that of some of its European neighbors, Spain's native cuisine is simple, rich, and diverse, and wholly focused on bright bold flavors and fresh local ingredients.

History

The Phoenicians, Carthaginians, Greeks, Romans and Moors have all occupied Spain at different times in history, and modern Spanish cuisine is heavily influenced by all of these cultures.

Geography

Because of Spain's extensive coastline, fresh fish, squid and shellfish are a large part of the Spanish diet. Spain's fertile grasslands are perfect for vegetable farming, and its arid, warm climate is ideal for growing grapes and olives.

Features

Spanish meals generally include lean meats like poultry, rabbit and game, as well as fresh fruits and vegetables. Dishes are accented with bold flavors like olives, cumin, garlic, cayenne, saffron and sweet and hot chilis.

Specialties

Spain is famous for its cured ham, its distinctive appetizers, called "tapas" and its rice and seafood stew, called paella. It is also the world's leading producer of olive oil.

Types

Each region of Spain has its own distinctive cuisine, from the meat and fish pies of Galicia, to the famed fabada bean dish of Asturias, to the fresh gazpachos of Andalusia.

Tags: bold flavors

Store Potato Salad

Store leftover potato salad to enjoy later.

If you have leftover homemade or store-bought potato salad after a picnic or holiday party, store it in a refrigerator properly to prevent contamination from a food-borne illness. Storing the potato salad correctly will also ensure the best flavor and texture. You can save money by serving the leftover potato salad as part of a meal later in the week. The salad typically doesn't freeze well as the mayonnaise may break down and the potatoes can become gritty, so plan on using it within a few days.

Instructions

1. Transfer the potato salad into a moisture-proof plastic storage container featuring a secure, air-tight lid.

2. Wipe off any potato salad or moisture from around the container's rim using a clean cloth or paper towel. Press the lid onto the plastic container tightly.

3. Write the storage date on a piece of masking tape using a marker, and place the masking tape onto the container.

4. Store the potato salad in a refrigerator set between 34 and 40 degrees F for up to three days.

Tags: potato salad, leftover potato, leftover potato salad, masking tape, potato salad

Put Together A Romantic Evening Gift Set

There are countless creative ways to express romantic feelings. Use artful planning to transport your partner into the pages of a favorite romance novel or movie. Shower your partner with love and show that special someone how much you care by planning a romantic evening. Use your intimate knowledge of your partner to create an unforgettable experience. Impress your significant other with a basket full of thoughtful gifts. Your partner will see, smell, taste and feel your affection.

Instructions

1. Pad a basket. Fill the basket halfway full of straw or shredded tissue paper. Use colored tissue paper to add personality, and a ribbon that is complementary to the tissue paper to fashion a bow around the handle of the basket.

2. Purchase romantic songs to set the mood for the evening. Intimate conversations and stolen kisses mesh perfectly with slow and mid-tempo songs of amorous crooning. Place a compact disc of romantic songs or a flash drive or MP3 player of romantic songs into the basket.

3. Put fine chocolates into the basket. Chocolate contains a chemical called phenylethylamine which is also called the "love chemical." Phenylethylamine is naturally produced in the brain when you are in love. Use ribbon to fashion a bow around the chocolates.

4. Select a bottle of wine. Choose a wine that pairs well with the chocolates or select a wine that your partner enjoys. Place the wine in the basket so that the label is visible.

5. Include rose petals. Rose petals are soft, sensual and they smell good. Pluck the petals of half a dozen roses. Place the petals into a sheer organza bag. Use the petals to create a path from the door to a rug in front of the fireplace or sprinkle the petals onto bath water. Place the bag of petals in the basket so that it is not crushed by the other items.

6. Select a bottle of massage oil. A sensual massage is an appropriate addition to a romantic evening. Choose a massage oil that smells nice and is self-heating. Use a ribbon to fashion a bow around the neck of the bottle.

Tags: your partner, fashion around, romantic songs, tissue paper, basket that

Eat Healthy Hot Dogs

Chicago-style hot dog with all the trimmings.

Nowadays, it's easy to find healthy options for almost every kind of junk food favorite. In the past, hot dogs have were seen as unhealthy, full of nitrates, fat, and cholesterol. Here we'll examine several alternatives to traditional hot dogs with an eye to healthy eating.

Instructions

Eat Healthy Hot Dogs

1. Try alternative meats or meat-free dogs. Hot dogs are traditionally made with beef or pork, which often raise the fat content of the hot dog. Turkey and chicken hot dogs are available in most supermarkets and provide a very good low-fat alternative to beef and pork. The adventurous eater might be interested in trying a meat-free or tofu hot dog.

2. Cut down on extras or choose the healthy ones. Additions of toppings like cheese, chili and mayonnaise will raise the calorie and fat content of your hot dog. If you're counting carbs, skip the bun entirely or choose whole wheat, sprouted or spelt bread buns, all great alternatives to the white-bread bun.

3. Prepare hot dogs in a healthy way. We all love the taste of a char-grill hot dog, but grilling can contribute some carcinogens to food prepared that way. Most hot dogs purchased in a packages are already cooked. To heat them you can boil, steam, microwave and even toast them in a toaster oven rather than grill.

Tags: beef pork, Healthy Dogs

Set Up An Appetizer Table

Arranging an attractive appetizer table for your next party does not have to be difficult.

Arrange your appetizer tables to facilitate easy eating and socializing. Hot and cold appetizers are both good to feed a hungry crowd. You can separate the different types of appetizers, or put a little of both on different tables. The most important part of arranging the appetizer tables is taking care that the food is easily accessible and easily refilled. Don't make your guests wait to fill their plates; be sure to always have an extra platter of food ready to go on the table.

Instructions

1. Set up several tables around the party space for appetizers. This will stop the buildup of people around one appetizer table and keep the flow of people moving around the room.

2. Place a platter of food in the middle of each table to serve as your centerpiece. There is no need for a fancy floral arrangement or other display; let your food shine through as the centerpiece of the appetizer table. Make sure to have napkins, silverware and plates on each appetizer table. You do not want your guests to have to go hunting when they are hungry.

3. Place the smaller plates or bowls of appetizers on the tables closest to the kitchen or ovens. This will allow for quick refills as the appetizers get eaten. Place your larger platters that won't empty so quickly further away from the kitchen.

4. Clear an end of one of the appetizer tables for empty plates and cups. Guests need a place to put their dirty dishes without walking all the way back to the kitchen, so be sure there is plenty of room. If you have a large tray, place it on the table; when it gets full, simply carry the tray back to the kitchen, unload it into the sink and place a clean replacement on the table.

5. Make place cards with the names of the dishes on them and place them in front of each different food. Your guests may be willing to try new and unusual foods, but they might want to know what it is to begin with. You can also list ingredients if some of your guests have food allergies.

Tags: appetizer table, appetizer tables, back kitchen, guests have, platter food

Make Basic Sauces

Basic sauces are the foundation for many recipes, and learning to make them is an important cooking skill. Once you master the basic sauces, you can vary the ingredients and create many distinctive sauces to bring out the best in almost any recipe.

Instructions

Basic Tomato Sauce

1. Put the olive oil in a saucepan and heat it over low heat.

2. Add the onion and garlic and cook until barely soft, stirring constantly.

3. Add the tomato paste and cook, continuing to stir occasionally, for two minutes.

4. Fill the tomato paste can about half-full with water and add it to the mixture. Fill the can to the top, for a thinner sauce.

5. Crush the canned tomatoes and add them to the mixture. Bring it to a boil, stirring often.

6. Add salt and pepper to taste.

7. Lower heat and allow the mixture to simmer for 25 to 30 minutes.

Basic White Sauce (Bechamel)

8. Mix all ingredients except butter with a mixer, blender or whisk.

9. Cook the mixture in a saucepan over low heat.

10. Stir the mixture constantly until thick.

11. Season the mixture with salt and pepper.

Basic Hollandaise Sauce

12. Whisk the eggs yolks and lemon juice in a double boiler until the mixture has thickened and is approximately double in volume.

13. Add water to the bottom of the double boiler and heat it to a simmer. Continue to whisk the mixture in the double boiler. Cook gradually, and don't let the eggs to get too hot, or they will scramble.

14. Pour the melted butter into the mixture very slowly, whisking until the mixture is again doubled in volume.

15. Remove mixture from heat and whisk in salt and cayenne.

16. Keep the Hollandaise sauce warm and covered, until ready to use.

Basic Brown Sauce

17.Put all of the ingredients in a saucepan and bring it to a boil.

18. Cool the mixture, then refrigerate.

19. Use mixture as needed. Recipe makes about 2 pt. of brown sauce.

Tags: double boiler, over heat, salt pepper, tomato paste, until mixture

Form Pita Bread

Pitas are stuffed with a variety of ingredients

Pita bread is a flat bread that can be found in most grocery stores. It is generally sliced and stuffed with all kinds of fillings such as meats, vegetables, cheeses, and sometimes even sweet fillings. Though it is easy enough to buy them pre-made, there is nothing quite like eating warm pita bread straight from the oven. In order to make and form pita bread, you have to shape them properly and roll them out so that they will rise when they are baked. This rising allows them to be easily split and stuffed.

Instructions

1. Mix yeast and water in stand mixer's bowl and let stand for five minutes in order to properly dissolve.

2. Add salt and 1 1/2 cups flour to the yeast and water mixture then blend with dough hook. When all the ingredients are properly mixed, slowly add another 1 1/2 cups of the flour to the mixture. Combine completely then shut off mixer.

3. Flour a clean countertop and remove mixture from stand mixer. Knead the bread for eight minutes or until the dough is smooth and pliable. Add more of the remaining flour if the dough is too sticky.

4. Break the dough up to form six to 10 equal balls. The amount you make depends on how large you want each individual pita to be. Six would mean larger pitas, while 10 would be smaller ones.

5. Roll out each ball using a rolling pin until they are approximately 1/4 inch thick.

6. Place each rolled out ball onto a baking sheet using spatula. Allow to rise for 30 to 40 minutes.

7. Preheat oven to 450 degrees F while the dough rises.

8. Place baking sheet in the oven for 10 to 15 minutes or until dough turns a light, golden brown. It will also rise quickly, forming the famous pita shape.

Tags: baking sheet, cups flour, minutes until, minutes until dough, stand mixer, stuffed with

Cheese Display Ideas

Cheese is an appropriate addition to any buffet table. Cheese displays enhance cocktail parties, hors d'oeuvres buffets or brunches. Cheese buffets are one way to express the mood or theme of your party, especially if it's the only course your guests will see. Think about the platter on which you will serve the cheese, how you will slice the cheese and what garnishes will be served.

DIY

A cut your own cheese display gives guests the feeling they are getting the freshest quality of cheese. This method adds a more rustic look to your party. Cheese can be arranged on wooden or glass cutting boards, with a variety of cutting and shaving tools placed alongside. Provide guests with a large selection of cheese, especially ones with an interesting outer coating and packaging. Fresh fruit, such as grapes and apples, adds nice color to this arrangement. Take care if children will attend the event and keep sharp objects out of their reach.

Wine Bottle

Cheese is a popular pairing with wine, especially at formal dinners or cocktail parties. Incorporating the wine theme into a cheese display will help tie the event together. One way to do this is to use flattened wine bottles as cheese platters. The bottles are melted in a kiln until they are completely flattened in the center. Such bottles are sold at home good stores or online. Cut cheese into small, cracker-size squares, and add little signs identifying which cheeses are best with which types of wine being being served.

Shaped Cheese

Cheese can contribute to the decor of your event. For a festive, creative cheese display, use cookie cutters to cut shapes out of softer cheeses. Use hearts for Valentine's Day parties or stars for Independence Day affairs. Incorporate the table into the design as well. For instance, an Independence Day party can use a flag-patterned tablecloth and wooden cutting boards. Showcase different types of fruits to bring in the colors the U.S. flag. A Valentine's Day party can feature red and pink table decorations paired with strawberries, apples, red raspberries and grapefruit.

Tags: cheese display, cocktail parties, cutting boards, your party

Kosher Restaurants In Riverdale New York

Riverdale NYC has a few kosher eateries and markets.

Riverdale, New York is an upscale neighborhood in the northwest Bronx. Many of Riverdale's 45,000 residents are of Jewish descent, with several synagogues, Jewish centers, the Hebrew Institute of Riverdale, and of course, a few kosher restaurants. Kosher restaurants all serve certified kosher food, but the style of the dishes is unique to each place.

Skyview Glatt Kosher

Skyview Glatt Kosher is a Steakhouse located next to the Food Emporium on Riverdale Avenue. The restaurant claims a menu that mixes American, Jewish, and Persian dishes. In addition to steaks and salads, the menu includes paninis, sandwiches, and seafood. Skyview Glatt Kosher offers catering for events like weddings, Brit Mila, Bar and Bat Mitzvahs, and other special occasions.

Skyview Glatt Kosher

5665 Riverdale Avenue

Bronx, NY 10471-2105

(718) 796-8596‎

www.skyviewglattkosher.com

Dumplings Glatt Kosher Chinese

Located next to the Riverdale Kosher Market on Riverdale Avenue, Dumplings Glatt Kosher Chinese offers an all-kosher menu of traditional Chinese food, as well as sushi. Dumplings Glatt has a family friendly environment and is available for delivery.

Dumplings Glatt Kosher Chinese

5685 Riverdale Avenue

Bronx, NY 10471

(718) 581-2555‎

Riverdale Kosher Market

While the Riverdale Kosher Market is a full service grocery store, they also serve dishes and are available for delivery, take-out, or catering. The take-out and delivery dishes are prepared fresh daily, and include a variety of kosher chicken, beef, veal, turkey, bison, and fish, as well as sides, soups, salads and desserts.

Riverdale Kosher Market

5683 Riverdale Avenue

Bronx, NY 10471-2128

(718) 884-2222‎

http://riverdalekosher1.com

Tags: Glatt Kosher, Riverdale Avenue, Dumplings Glatt, Kosher Market, Riverdale Kosher Market, Skyview Glatt, Skyview Glatt Kosher

List Of Wine & Cheese Pairings

Choose a mild red wine to drink with a sharp-flavored cheese for a contrasting flavor.

The heady aroma of a moldy cheese and the silky feel of a heavy Merlot is an epicurean delight that any palate can learn to enjoy. From soft and mild to sharp and tangy, the pairings between cheese and wines are plentiful and can suit winter's night snack or complement a summer luncheon. Experiment with which combinations you favor the most.

Soft Cheeses

The velvet smooth texture of an herbed Boursin makes a nice contrast with the crisp and fresh taste of a Gewurztraminer, a white wine produced commonly in France and Germany. Pair a Chenic Blanc, otherwise known as White Pinot, with a Camembert or brie cheese for a sweet finish after a bite of these creamy cheeses. Another distinctive cheese, Banon is a soft fruity cheese, wrapped in chestnut or grape leaves. Match this cheese with a soft Bordeaux for soothing flavors.

Hard Cheeses

Slice a piece of Monterey Jack and nibble on it while sipping a crisp glass of Riesling, or cube a section of the Norwegian Jarlsberg to eat with a Spanish Temparanillo. The buttery taste of the Jarlsberg compares nicely with the mellow and plum notes of this light red wine. Smart your tastebuds with a chunk of sharp cheddar and smooth it out with a mellow Pinot Noir for a contrasting flavor. Additionally, a semi-hard slice of Edam, a nutty-flavored Dutch cheese, pairs nicely with a Pinot Noir.

Mild Wine

The light and sparkling texture of Champagne makes a startling contrast with a taste of mild cheddar. Another mild wine, the red Beaujolais from the Burgundy area of France compares nicely with Emmentaler cheese, which comes from a small village in Switzerland. This hard cheese has a light nut flavor and is conducive to melting. Melt some of the this cheese and cut up cubes of your favorite bread. Pour yourself a glass of the Beaujolais and you have an instant fondue party.

Bold Wine

The Barbera grape makes an bold wine, with smoky undertones and rip current overtures. Choose this wine as you eat some Italian Fontina. This soft cheese brings out the fruity flavor in the wine, while adding a subtle note of herbs to the palate. Cabernet Sauvignon in its pure form can lend strong oak notes with a "green" aftertaste. Sample a rich blue cheese or an aged Gouda to contrast the powerful notes in this wine.

Tags: nicely with, compares nicely, compares nicely with, contrast with, contrasting flavor, mild wine, notes this

Make Handmade Corn Tortillas

Corn tortillas are used in many Mexican dishes.

Corn tortillas are a staple in Mexican cooking and although premade tortillas are readily available in most grocery stores, handmade tortillas add an authentic south-of-the-border flavor. The technique for making corn tortillas is as simple as the ingredients. It starts with masa, dried corn that has been soaked in lime water. After an overnight soaking and removal of the husks, the still-moist corn is ground into flour. Once dried, it becomes masa harina and the base for handmade corn tortillas.

Instructions

1. Measure 2 cups of masa harina into a large bowl.

2. Add 1 ½ cups to 2 cups of warm water and mix well with a spoon. The dough needs to hold together, but not be too sticky. Add a little more water or masa harina as needed for the right consistency.

3. Knead the dough mixture with your hands until pliable. Let rest for five minutes.

4. Form into a 12-inch log and cut into 1 inch pieces. Roll and shape each piece of dough a ball that's slightly bigger than a golf ball.

5. Place a dough ball between two sheets of wax paper. Roll the dough between the wax paper until it's thin and reaches 6 inches to 7 inches in diameter. Make sure to turn the tortilla one-quarter turn after each roll to maintain the round shape.

6. Heat the pan or griddle until hot. Do not use oil or cooking spray.

7. Remove the top piece of wax paper. Flip the tortilla onto your hand. Peel off the bottom piece of wax paper.

8. Carefully place the tortilla onto the hot pan or griddle.

9. Cook the tortilla about one minute on each side until it's lightly specked with brown, but not burnt.

10. Remove the tortilla to a plate and keep warm until ready to use.

11. Continue this technique until all pieces of the dough are cooked.

Tags: masa harina, corn tortillas, dough ball, piece paper, tortilla onto

Smoke Tilapia

Glaze the tilapia with honey before smoking it.

Tilapia is high in protein, vitamin B12 and selenium. This fish is also a source of niacin and phosphorus but it is high in cholesterol and low in sodium. Tilapia is usually fried or baked in the oven, but it can also be smoked.

Instructions

1. Purchase tilapia fillets from your local grocery store or fish market. Fresh fillets have the most flavor, but frozen fillets also work.

2. Pour 2 liters of water and 1 cup of salt into a large bucket to make a brine. Stir it well.

3. Place the tilapia fillets into the brine and let them soak for one hour.

4. Remove the fillets from the brine and pat them dry using a paper towel.

5. Brush honey onto the tops of the fillets.

6. Sprinkle any seasoning you like on the top of the fillets. Salt, pepper, garlic powder and cayenne pepper are popular choices.

7. Place wood chips, such as hickory, into the smoker.

8. Place the tilapia into the smoker and smoke them at 220 degrees Fahrenheit for one hour.

Tags: brine them, fillets from, into smoker, Place tilapia, tilapia fillets

Hydrangea Wedding Bouquet Ideas

Hydrangeas grow in April.

Hydrangea macrophylla plants bloom with large pink or blue leaves. Sprouting in springtime, hydrangea bushes can grow to between 4 and 12 feet. Crafting hydrangea wedding bouquets adds elegance and delicacy to any floral design. Use hydrangeas throughout the wedding in various capacities to add creativity and grace to the entire event. Hydrangeas are simple to arrange and fit well together whether stems are tied together with lace or positioned into a vase.

Bridal Bouquets

Craft a bouquet for the bride-to-be. Bridal bouquets are fashioned with sophistication and style when using between six to 10 stems. Hydrangea petals are large and, depending upon the maturity of the plant, bridal bouquets can have a large and overwhelming feel or be simple and chic. Pink hydrangeas are a beautiful way to highlight the purity of the bride and complement the traditional white gown.

Bridesmaid Bouquets

Use hydrangeas for all bride and bridesmaid bouquets to boost the appeal of the flower. Bridesmaid's bouquets are smaller than the bride's, so if the bride is holding six stems, bridesmaids might hold three. Altering the color of the flowers for the bridesmaids is a wise differentiating maneuver as well. Craft bridesmaid bouquets with blue hydrangeas, instead of pink; or add a small essence of pink -- perhaps one stem -- surrounded by a blue bouquet. Additionally, the blue or pink bouquets can match the color scheme of the bridesmaids' dresses for an aesthetic touch.

Add Additional Flowers

Bridal or bridesmaid bouquets can also be enhanced with the addition of other types of flowers. Given the size of the hydrangea leaf and its natural pastel shade, adding a bold flower of a different type can increase the attractiveness of the bouquet. A bouquet of blue and pink hydrangeas, for example, may encase a small grouping of red-colored roses. Contrasting colors, shades and varieties of flowers is a charming way to add creative expression to your wedding day.

Reception Bouquets

Carry the hydrangea theme over from the wedding party and ceremony to the reception. Arrange the flowers into classy glass vases and place them as the visual centerpiece on top of each dinner table. Position small bouquets of hydrangeas on walls or use the flowers as decorative trim around archways. Consider using individual flower petals to scatter around the base of the wedding cake to add visual enhancement. The individual petals may be collected as leftovers from the flower girl's basket.

Tags: blue pink

Sauce Ideas For Artichoke Dipping

Artichoke leaves are best with butter- and mayonnaise-based sauces.

Artichoke leaves are nature's potato chip, a perfect vehicle for some of your favorite dipping sauces. After boiling your artichokes, give your guest a choice of several favorites to impress their palate and a bowl to throw away the unused portion of their leaves. Most artichoke dips are mayonnaise- or butter-based, and a bit of lemon goes a long way in zesting up your mix. Some people prefer to stick with melted butter and lemon juice, but there's always room to experiment.

Garlic Aioli Dip

This is the artichoke classic dip, a mayo-based sauce with the spice of garlic to give extra flavor. Combine 2/3 cup mayonnaise with a teaspoon of lemon juice, salt and garlic to taste. If you wish, add dill or other spices to make your own aioli distinctive. To really show off, make your mayonnaise from scratch by beating an egg yolk constantly and slowly adding olive oil until you reach the desired consistency.

Honey Mustard Dip

For the more health-conscious artichoke lovers, something outside the realm of butter and mayonnaise can still pack some bite. Mix 1/4 cup mustard with 2 tsp. each of cider vinegar, honey and soy sauce. The spicier your mustard, the stronger the sauce. Add a dash of hot pepper in the mix to burn the socks off anyone daring enough. For smoother flavors, add more honey and keep the mustard to plain yellow varieties.

Yogurt Dip

Another healthful replacement for mayonnaise is plain yogurt mixed with garlic and spices. This is a variation on tzatziki, a Greek food. Follow the recipe above for garlic aioli, but substitute yogurt for the mayonnaise and leave out the lemon juice. Instead, use the zest of the lemon so the yogurt does not curdle. Add extra dill, because the yogurt will hold less natural flavor than the mayonnaise. Combine with green onions or capers.

Beurre Blanc Dip

This is a french sauce commonly used on fish, but there's no reason not to serve it as a side to artichoke. Heat 2/3 cup of white wine with 2 tsp. minced ginger and 1 tsp. lemon zest until it boils. Reduce the heat and simmer for 5 minutes, until the alcohol burns off. Remove the mixture from the heat and add 1/2 cup butter slowly, constantly whisking the ingredients so the fat does not separate. Serve hot or cold to your preference.

Tags: lemon juice, Artichoke leaves, make your

Make Basic Fruitcake

Were it not for the widely published joke that just six fruitcakes exist in the world and are passed around uneaten year after year, this holiday treat would get more respect. Make it yourself and you'll see. This recipe is easy enough, but for an even simpler take, see "Make Easy Fruitcake." This cake serves about 12.

Instructions

1. Heat oven to 300 degrees F.

2. Line an 8-by-4-by-2-inch loaf pan with buttered parchment paper.

3. Mix candied fruits and raisins in a bowl, cover with warm water and set aside.

4. Mix flour, baking powder and spices in another bowl.

5. Using an electric mixer, beat the butter until very fluffy, about 5 minutes.

6. Add the sugar to the butter and continue to beat. When combined, add the eggs one at a time, then the corn syrup.

7. Add the flour to the butter mixture and use a spatula to fold together.

8. Strain the soaking fruits, shake off the excess water, and add the fruits and walnuts to the batter and fold them in. The batter will resemble cookie dough.

9. Pour the batter into the loaf pan. Allow about 1/4 inch or so at the top for the cake to rise.

10. Bake for 1 1/2 hours.

11. Cool completely, then soak a 2-foot length of cheesecloth in apple juice and wrap the cake in it. Wrap the cheesecloth-covered cake in plastic wrap and refrigerate for a few days or weeks.

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Serve Greek Pita

Give a Mediterranean taste to almost any dish by adding versatile Greek pita to your recipe. Readily available and easy to use, pocket-less Greek pitas pair well with most flavor combinations. Read the steps below to discover how you can serve delicious Greek pita at breakfast, lunch or dinner.

Instructions

1. Brush raw Greek pitas with olive oil and grill them over hot coals until lines form. Then tear them into small pieces and toss into a salad of field greens.

2. Pile a Greek pita high with shaved Virginia ham and thinly sliced tomatoes. Top with coarsely grated cheddar cheese and brown in butter on a hot grill just until the cheese melts. Serve as a lunch or quick dinner.

3. Warm a pita in microwave or moderate oven just until soft. Drizzle with balsamic vinegar. Top with thinly sliced grilled steak and tidbits of roasted asparagus. Serve as a hot knife and fork sandwich for lunch or dinner.

4. Spread pita halves with garlic-infused extra virgin olive oil and lightly toast in a hot grill pan. Then place pitas on bottom of deep soup bowls. Pour hot soup over pitas and allow them to sit a few minutes to absorb some of the soup.

5. Allow the pita to double as a thin crust for a Mexican pizza. First toast pita lightly on oiled baking sheet. Spread fresh chopped tomatoes, spicy ground beef, fried onions and shredded Cheddar cheese over pita. Return the pita to the oven just until cheese melts.

6. Toast a pita on a baking stone in a hot oven until it's golden brown. Remove and brush with melted butter. Sprinkle with crumbled feta cheese, finely chopped scallions and fresh dill. Cut into wedges and serve as a cheese hors d'oeuvre.

Tags: Greek pita, just until, cheese melts, Greek pitas, just until cheese

Make Steak Kabobs

Few dishes are a better fit for a cookout then kabobs, especially steak kabobs. This simple but delicious food is tailor made for the grill and is always a crowd pleaser. This step by step recipe is easy to follow, with hardly any clean up, and takes very little time to make.

Instructions

1. Soak skewers in a bowl of water. This will prevent them from catching fire on the grill.

2. Cut your steak into pieces about an inch wide.

3. Season the pieces of steak with garlic powder and ground black pepper. Then set aside.

4. Rinse mushrooms under cold water and cut of the stems.

5. Cut the bell peppers and onion into a size just slightly smaller than the steak.

6. Start grill and heat on medium.

7. Remove skewers and start adding the steak and vegetables. A general method is to put on one piece of steak, followed by a red and green bellpepper, one onion, and one mushroom.

8. Place the kabobs on the grill and let cook for approximately three minutes before turning.

9. When done, remove your steak kabobs and let sit for two minutes to let the juices settle. Enjoy!

Tags: steak kabobs, your steak

Brine Duck

Brining a duck will result in moist, tender meat.

Brine, a mixture of water and salt, has been used to tenderize and preserve meats since colonial times. The Food Timeline states some colonial households stored foods in containers filled with cold, salted water. Pork was most often stored in this way to preserve it until it was smoked, as were poultry and game. The brining process causes meats to gain about 20 percent in weight due to the salt and water mixture dissolving protein in muscle tissue and permeating all of the meat. This reduces moisture loss during cooking, making the meat juicier and more flavorful.

Instructions

1. Remove the neck giblets from inside the duck and rinse it inside and out in cold, running water. Set it aside while preparing the brine.

2. Pour the salt into a mixing bowl and add the water, stirring constantly with a spoon until the salt is dissolved.

3. Center the doubled bags in a deep bowl or container and place the duck inside the bags.

4. Carefully pour the salted water over the bagged duck and tightly secure the bags with a wire tie, pressing as much air out of the bags as possible.

5. Place the bowl containing the brined duck into the refrigerator and let it chill for one hour per every pound of weight. The duck can be turned once every hour to ensure even soaking.

6. When the duck is finished soaking, rinse it inside and out under cold, running water and dry the skin well with paper towels. This will remove any remaining salt and allow the skin to crisp when cooking.

Tags: cold running, cold running water, rinse inside, running water, salted water