Cut Cream Cheese For Sushi

Although the most basic types of sushi rolls only require nori sheets, sushi rice and sushi-grade fish, many sushi rolls include other ingredients as well. One common type of sushi with cream cheese is the Philadelphia roll, which combines cream cheese with raw or smoked salmon. Many other types of sushi work well with a strip of cream cheese added. When you make your own sushi rolls, the ingredients should all be cut into long strips measuring no more than 1/2 inch across.

Instructions

1. Take the block of cream cheese out of the refrigerator and remove the foil wrapper. Work quickly so you cut the cream cheese before it softens and loses its shape.

2. Set the block of cream cheese on the cutting board so it stands on one of the longer edges. It should look like a closed book with its spine on the cutting board.

3. Run the knife under cold water briefly and hold it over the sink until the largest drops of water have fallen off. A wet knife is less likely to stick to the cream cheese than a dry one.

4. Slice the cream cheese from the top down into three sections of equal width. Returning to the book image, this would be like slicing between the pages of the book, down toward the spine.

5. Set the cream cheese sections flat on the cutting board separately from one another. Do not stack them, or they will stick together.

6. Run the knife under cold water briefly again.

7. Cut each section into long strips, each measuring about 1/2 inch wide. After you cut each strip, move it away from the others so it will not stick to them. If the knife starts sticking to the strips, run it under cold water between cuts. If needed, you also can wipe off the cream cheese residue with a damp cloth.

8. Cover the cream cheese strips with plastic wrap and refrigerate them if you are not planning to make the sushi immediately.

Tags: cream cheese, cream cheese, cold water, cutting board, sushi rolls, under cold, under cold water

Cook Pinto Beans For Chili

Pinto beans are the standard beans used in chili recipes. Cooking pinto beans for chili is simple. If you have a pressure cooker the total time for cooking can be cut to less than an hour, but even the traditional method only takes three to four hours and requires very little work. If you soak the beans overnight, the time required to cook the beans can be even less.

Instructions

Presoak the Beans

1. Sort the beans by placing a small amount of beans in your hand and making sure that there are no foreign objects, such as small pebbles or bean plant stems in the package. While this doesn't happen often, this should be done just to make sure that you are cooking nothing but beans.

2. Place the beans into a stockpot or the base of your pressure cooker.

3. Fill the pot with water, cover and let the beans soak overnight or for at least six hours.

4. Drain the water from the beans. You will see that the beans have plumped to about twice the size of the original dried beans.

Cooking in a Stock Pot

5. Place the beans back into the stockpot and cover the beans with enough water so that the water level is 3 to 4 inches above the beans.

6. Add in any chili seasonings you desire. This could be several tbsps. of chili powder, a tsp. of cumin and hot pepper flakes to taste. These flavors will be absorbed into the beans as they cook.

7. Bring the water in the beans to a boil and then turn the heat down to where the water is simmering a slow boil.

8. Let the beans cooks until soft, stirring occasionally to make sure that the beans are not sticking to the bottom of the pan.

9. Drain the beans and add the remainder of the chili ingredients and cook according to the chili recipe.

In a Pressure Cooker

10. Place the beans in the pot of the pressure cooker.

11. Add any desired seasonings to the beans.

12. Fill the pressure cooker with water to the fill line marked inside the cooker pot.

13. Lock the lid of the pressure cooker in place.

14. Cook the beans over medium heat until the pressure gauge begins to jiggle.

15. Turn the heat to medium low and continue to cook for 45 to 50 minutes.

16. Remove the pressure cooker from the heat and allow the cooker to cool.

17.Unlock the lid of the cooker and use the cooked pinto beans in any chili recipe.

Tags: pressure cooker, beans chili, Place beans, sure that, chili recipe

Bake A Cake In A Microwave Convection Oven

Individual cakes are easy to bake in the microwave.

Cakes are sweet, flavorful and satisfying desserts. However, quickly fulfilling a craving for a piece of cake can be difficult if you don't have a microwave convection oven. Baking a cake in a standard oven requires at least 20 minutes. Using a microwave convention oven decreases the cooking time by 50 percent.

Instructions

1. Mix all ingredients very well to prepare for baking.

Mix cake mix with other required ingredients. Spray ramekins with cooking spray. Fill each ramekin half full to allow the cake to in double size when baking.

2. Microwaving makes preparing food easier.

Place 4 ramekins in microwave convection oven to form a square. Space each ramekin 5 inches apart to allow equal cooking times.

3. Use a toothpick instead of a knife to test for doneness.

Microwave for 5 minutes. Shake each ramekin to release air bubbles, and microwave for an additional 5 minutes. Test for doneness by inserting a toothpick in the center of each cake. If the toothpick has cake batter on it, add an additional 3 minutes of cooking time, then retest again. If the toothpicks come out clean, leave the ramekins to cool for 2 to 4 minutes in the microwave to prevent burns because the ramekins will be very hot.

Tags: each ramekin, additional minutes, convection oven, cooking time, microwave convection oven

Cook Japanese Food

If you're craving Japanese food but don't have any good restaurants in your area, or if you'd just like to branch out in the kitchen, learning to cook Japanese food will satisfy you.

Instructions

1. Start with planning one Japanese dish. Learning to prepare one Japanese dish well will give you a little bit of background and you will begin to learn terms and about food that isn't on every American dinner table.

2. Choose a recipe from a Japanese cookbook or online. A meal that you enjoy in restaurants might be a good place to start because you will already know the basics of what goes into it and how it should look and taste.

3. Go shopping at a specialty or Asian grocery store in your area, if you can. If not, most major supermarkets have an Asian food aisle. The plus side to a specialized store is that more often than not, the employees are willing to answer questions and have a lot of knowledge about the products that are sold in the store.

4. Make sure you have the necessary equipment. If you don't, buy it. This is a good thing to check for when trying out any new recipe. Getting half way through a recipe and realizing you don't have the right tools in your kitchen is frustrating.

5. Allow yourself plenty of time to complete your meal. Read the entire recipe first, then take things one step at a time.

6. Repeat the process with a new recipe. Before you know it, you will have a whole menu of Japanese food you can cook.

Tags: Japanese food, Japanese dish, your area

Cook U4 Shrimp

The cholesterol level in U4 shrimp, or extra large shrimp, is higher than most shellfish; but eating them raises your good (HDL) more than your bad (LDL) cholesterol levels. Plus, they're a wonderful source of protein and vitamin B12. For example, a 4 oz. portion of shrimp has almost half the recommended protein and almost a third of the vitamin B12 you need each day. Shrimp are low in fat and calories. They are also a good source of omega 3 fatty acids. Shrimp have as much as canned tuna. Read on to learn cook U4 shrimp.

Instructions

Cook U4 Shrimp

1. Defrost shrimp properly. The best way to defrost them is to remove them from their packaging, put them in a covered bowl, and leave them in your refrigerator overnight. If you don't have that much time, put your frozen shrimp in plastic wrap into a sink full of cold water for about an hour.

2. Cook your shrimp with the shell and head still on. With the extra moisture, your shrimp will have a stronger flavor. Plus, once you've cooked the shrimp, you can use the heads and shells to make a stock. Fry the heads and shells in a little olive oil. Add some boiling water. Continue to boil for 15 minutes until it reduces. Pour what remains through a sieve.

3. Learn remove the heads and shell from shrimp. Twist the head and pull the legs off. Hold the tail and lift the shell upward, away from the body. You can either take the tail off or leave it on for decoration.

4. Make sure your shrimp is "deveined." You can remove the black "vein" that runs down the shrimp's back either before or after they have been cooked. That "vein" isn't poisonous; but the "vein" is the shrimp's digestive track. Trace it with a sharp, thin knife and rinse them in your sink under a running tap. It's easier to remove once the shell has been removed.

5. Buy precooked shrimp if you're worried about cooking it yourself. They'll be deveined, too. If you want to cook them yourself, boil raw U4 shrimp for 7 to 8 minutes. Cook them in a saucepan with 3 1/2 cups of water with 2 tbsp. of sea salt. Boiling is the healthiest way to cook them.

Tags: your shrimp, Cook Shrimp, cook them, heads shells, them your

Cure Olives

When you open a jar or can of olives, you probably don't think much about curing your own olives at home. Take some time and have some patience and you will have some delicious olives from your own kitchen. Follow the steps below to cure olives.

Instructions

1. Grow your own olives or purchase them from www.beadcreation.tripod.com. Olive harvest season is from September through November so you need to plan ahead to cure olives.

2. Wash olives thoroughly and, with a rubber mallet, crack through the meat of the olive just until it softens slightly.

3. Place olives in a pan and cover with water until all olives are submerged. Change water twice a day until the olives are no longer bitter. This process should take approximately 5 days.

4. Empty water from the pan and cover olives with a brine that is made from one part kosher salt to 10 parts water. Let them sit for 4 to 5 days. until olives are salted to your taste.

5. Transfer olives to a brine of 1 part kosher salt to 20 parts water to store in refrigerator.

Tags: until olives, have some, kosher salt, kosher salt parts, part kosher, part kosher salt, parts water

Cook & Eat Artichokes

Artichokes may be steam-cooked to eat.

Nearly all the artichokes sold in the United States are grown in California. The artichoke crop grown from 2007 to 2008 was worth more than $50 million. Artichokes are part of the thistle group of the sunflower family. A full grown plant is roughly 4 feet tall and spreads 6 feet wide. The artichoke plant has long, fern-like leaves. The part that you eat is actually the immature flower bud. The largest buds appear on new shoots at the top of the plant. Before you cook and eat an artichoke, start by cutting off its thorns.

Instructions

1. Cut off all the thorns on your head of artichoke with kitchen scissors. Most artichokes have small thorns on the end of each leaf. Rotate the artichoke to cut off all the thorns about 3/4 inch from the tip of the leaves.

2. Chop off the excess stem leaving about 1 inch of stem on the artichoke. Rinse your artichoke under the faucet, with cold water, to wash it before cooking. Repeat the trimming and cutting with all your artichokes.

3. Place your washed and trimmed artichokes in a large pot with about 2 inches of water. Cover the pot and turn the heat to medium-high. Bring the water to boil to gently steam your artichokes for 25 minutes or until the outer leaves pull off easily.

4. Remove your artichokes with tongs and place on a serving plate. To eat, pull off a leaf and dip the inside, fleshy end into melted butter, or other dip.

5. Grip the other end of the leaf with your finger and use your teeth to pull off the soft, fleshy part of the leaf with the dip. Discard the rest of the leaf. Eat all the leaves in the fashion until you get to the center area, which is fuzzy and inedible.

6. Scoop out the fuzzy "choke" of your artichoke that is just above the stem with a butter knife, after all the leaves are eaten and removed. This is the heart of the artichoke. Cut it up, dip in melted butter, and eat.

Tags: your artichokes, about inch, leaf with, melted butter, with your, your artichoke

Slow Cook A Rare Roast

Rib roasts, rump roasts and top round roasts can be prepared in a slow cooker for a tender and juicy meal. A rare roast is still pink in the center due to the presence of blood, but is safe to eat as long as it's cooked to the proper temperature. This recipe requires one 4-pound roast and yields approximately 8 servings.

Instructions

Start at the Bottom

1. Fill the bottom of the slow cooker with 1 inch of sliced onions that will prevent the underside of the roast from burning. Rub the minced garlic and rosemary over the entire surface of the roast.

2. Season the roast with generous amounts of salt and pepper to taste, if desired, and place the roast fat side up on the layer of onions. Set the slow cooker to low heat and allow to cook for about 3 hours.

3. Flip the roast over and replace the lid on the slow cooker. Cook the roast for an additional one to two hours, or until the internal temperature of the roast reaches 125-130 degrees Fahrenheit.

4. Use a meat thermometer to check the temperature, making sure it is within the recommended range. Remove the rare roast from the slow cooker and place on a cutting board. Cover the roast with the sliced onions, and then cover with aluminum foil.

5. Allow the roast to stand for about 10 minutes. The internal temperature of the meat will rise by about 10 degrees F. Remove the aluminum foil, carve and serve immediately.

Tags: slow cooker, aluminum foil, internal temperature, roast from, roast with

Bake Teriyaki Glazed Pork Chops With Rice

Teriyaki is a sweet sauce containing soy sauce.

Teriyaki sauce is a thick, sweet sauce that originated in Japanese cuisine. Consisting of garlic, ginger, soy sauce and a sweet flavoring such as honey, the sauce can be used as a garnish, condiment or meat marinade. Coating pork chops with teriyaki sauce helps to lock in moisture that's further protected by baking, rather than frying. The pork chops should be the star of the dish, so keep the sauce light and serve on a bed of rice. Add this to my Recipe Box.

Instructions

1. Place the pork chops in a single layer in a glass baking dish. Combine the orange juice, soy sauce, water, chili powder, honey and ground ginger in a small bowl. Pour over the chops, cover the dish with a plastic wrap and leave in the refrigerator overnight to marinate.

2. Heat the oven to 350 degrees Fahrenheit. Place the baking dish in the oven and bake for 30 minutes. Prepare the rice according to the instructions on the package while the pork chops cook.

3. Serve pork chops on a bed of wild rice with a wedge of lemon for garnish.

Tags: pork chops, baking dish, pork chops, sweet sauce

Make Flavored Toothpicks

Make Flavored Toothpicks

Flavored toothpicks are handy for coping with an oral fixation. Having something to turn to besides a cigarette or your fingernails can help you to break a bad habit. Using flavored toothpicks to fall back on when the urge hits gives you something tasty to put in your mouth instead. They can also help to deal with cravings when the munchies come on. Instead of buying flavored toothpicks at expensive shops, you can make them yourself. Everything you need can probably be found in your cupboard or at the grocery store.

Instructions

1. Pour 1 to 2 oz. of flavored oil into the jar. Put in the toothpicks into the jar of oil and seal the lid. Allow them to soak overnight.

2. Take the toothpicks out of the oil and spread them out on a cookie sheet, plastic wrap or wax paper. Allow them to dry. If you want the toothpicks to dry faster, you can place them on a cookie sheet and bake them in the oven at 250 degrees until the toothpicks are dry, which usually takes about 5 to 10 minutes.

3. Put the toothpicks into a plastic zipper bag or any other clean case for carrying. Flavored toothpicks can keep for months after they are dried.

Tags: Allow them, cookie sheet, Make Flavored, Make Flavored Toothpicks, them cookie, them cookie sheet

Types Of Boxed Wine

Types of Boxed Wine

Boxed wine has increased in popularity with recent improvements in quality and design. Boxed wine is available in several sizes, though the most common are 1-liter Tetra Paks, similar to what certain juices are packaged in, and 3-liter boxes that contain an inner plastic pouch. Below are five types of boxed wine.

Bota Box

Bota Box is the leader in "green" boxed wine. The wine box is made with recycled cardboard, cornstarch-based glue and soy ink. The Delicato Family Vineyards produces the wine, and varietals include Chardonnay, Cabernet Sauvignon and Merlot.

Wine Cube

The Wine Cube is sold exclusively at Target and is packaged in a stylish square. The squares come in three sizes: 3-liter, equivalent to four bottles of wine; 1.5-liter, equivalent to two bottles of wine; and a 4-Pack, in which each serving holds just over a glass of wine.

French Rabbit

French Rabbit of southern France was a pioneer in boxing wine and uses an eco-friendly tetra-carton technology that is similar to a juice box with a twist-off top. Varietals include Chardonnay, Merlot, Cabernet Sauvignon and Pinot Noir.

Hardys

Hardys of southeastern Australia is a major producer of 3-liter boxed wine. The boxes are made of cardboard and contain a sealed plastic bag of wine that essentially reseals after each pour. Varietals include Shiraz, Cabernet Sauvignon, Merlot and Chardonnay.

Three Thieves Bandit

The cheeky California winemakers who introduced quality wine in jugs now offer Bandit wines in Tetra Pak format. "Thieves" refers to their expertise in buying, packaging and selling premium wines at cut-rate prices. Varietals include Cabernet Sauvignon and Pinot Grigio.

Tags: Cabernet Sauvignon, bottles wine, boxed wine, Cabernet Sauvignon Merlot, Cabernet Sauvignon Pinot, French Rabbit, include Chardonnay

Edible Art Cake Toppers

Edible Art Cake Toppers

Edible art cake toppers are figures, pictures or flowers that sit on top of cakes. Edible art refers to cake toppers that are often 3D figures and are made to look as realistic as possible. These special toppers consist of specific ingredients made by a variety of methods with the end result being that they are an edible part of the cake. Although they may be used for any cake, edible art toppers are found most of the time on cakes celebrating special events and milestones.

Function

Edible cake toppers top off cakes made for celebrations such as weddings or birthdays. Cake toppers make the cake more personalized and unique for the guests of honor. Further, they are edible, making serving the cake an easier task than if the server had to remove inedible decorations.

Types

Edible cake toppers are made from different types of fondants, sugars and gum-pastes depending on the type of edible topper desired. The edible cake toppers come in many types of figures such as flowers, animals, people and objects.

Time Frame

The time frame for making edible cake toppers varies depending on the kind made. Thinner icing flowers will take less time drying than an involved 3D fondant figure. Various methods of coloring the cake toppers also will vary the time frame.

Prevention/Solution

Larger fondant or gum-paste edible toppers can come apart without a base. A common solution is forming a base figure from molded cereal such as Rice Krispies. The fondant or gum-paste is then applied over this base. Edible toppers are also sometimes placed upon a small non-edible base such as fondant-covered mini cakeboards.

Warning

Although fondant cake toppers are edible, some fondants have very little taste. Sugared edible cake toppers should be used if a sweet flavorful topper is desired.

Tags: cake toppers, cake toppers, cake toppers, Edible Cake, Edible cake toppers, edible cake toppers, Edible Cake Toppers

African Mango For Weight Loss

African Mango for Weight Loss

According to AnneCollins.com, 58 million Americans are either overweight or obese, a number that has been growing steadily over the past several decades. With the increase in obesity and overweight comes an increase in cardiovascular diseases, high blood pressure and type II diabetes among obese or overweight individuals. While many products are on the market to help people lose weight, one fruit, the African mango, shows great promise in helping individuals who struggle with excess weight shed the extra pounds, which can stave off obesity-related illnesses. In addition, the fruit has also showed promise in reducing cholesterol levels.

The Studies

Studies conducted by professors at the University of Yaounde in Cameroon show that the supposed wonder fruit's seeds contain an extract that, when consumed as a supplement, helps patients to lose weight and stabilize cholesterol levels.

The study was performed by prescribing 102 overweight or obese adults to take African mango seed extract or a placebo (inactive sugar pill) for 10 weeks at a dosage of two pills per day. At the conclusion of the study, the group taking the African mango seed extract supplements had lost a total of 12.5 kilograms--or 28 pounds--while the placebo group had no notable changes. Both groups adhered to their usual diets and usual exercise levels.

Participants in the group that took the supplements also had declines in LDL (bad) cholesterol and nominal improvements in their blood glucose levels, according to the study.

Considerations

Some participants of the study reported side effects associated with the supplement, but these reports were similar in rate among the group taking the inactive placebo pills. The reported side effects were excess gas, sleep problems and headaches.

The researchers in the study speculate that the African mango seed extract helps the bodies of obese patients become more sensitive to lepitin, a hormone that is excreted by the body that controls fat storage, especially in the midsection. According to the researchers at the University of Yaounde, many overweight or obese individuals are resistant to lepitin. The African mango extract helps the body to overcome this resistance, resulting in weight loss, according to the researchers.

Where to Buy the Product

Buying African mango extract can be a bit tricky, as it is not readily stocked by many health food stores. The fruit's scientific name is "Irvingia", so expanding your search by including this name may help.

The most popular supplement containing the seed extract is called "Integra-Lean Invingia" capsules, which are available at most VitaminShoppe locations as well as on several websites.

If you have an African grocery store in your area, you may be able to find the seed extract in its pure liquid form there.

As more studies on the African mango commence, it is likely that the supplement will become more widely stocked in stores.

Tags: seed extract, African mango, African mango seed, mango seed, mango seed extract, overweight obese

How Tall Do Almond Trees Grow

Almond trees are a medium-sized, nut-producing tree.

Almond trees are medium-sized trees that produce delicious edible nuts. Dwarf almond tree varieties are also available for use in the yard or garden, allowing gardeners with limited space to enjoy the beautiful early spring flowers the plant produces.

Description

Standard almond trees reach from 15 to 30 feet in height. The trees features small pinkish-white flowers as soon as the weather starts to warm up, sometimes as early as February. The tree produces delicious nuts encased in fruits resembling small green peaches. Dwarf trees grow 10 to 12 feet tall.

Planting

Almond trees should be planted from 18 to 25 feet apart. Most gardeners transplant the trees from containers into the yard. The trees produce more nuts when fertilizer is applied. While the trees are drought-tolerant, regular watering helps them thrive.

Nuts

The trees produce shoot spurs on which the fruit grows. The fruits start splitting open in late summer. The fruits are harvested when the flesh starts to split apart and the nut is revealed inside. The flesh is then removed to fully access the nut.

Tags: Almond trees medium-sized, from feet, trees medium-sized, trees produce

Slow Cook Vegetable Soup

Make a seasonal vegetable soup in the slow cooker.

A hearty vegetable soup satisfies hungry appetites any time of the year. Use vegetables in season to make your soup a seasonal treat. When you use a slow cooker to cook the soup throughout the day, the soup will simmer and the flavors will blend during the slow cooking time. When the soup finishes cooking, serve it along with crusty bread and a salad for a delicious and simple meal. This recipe serves four to six.

Instructions

1. Place the vegetables in the colander and rinse them under cool water. Peel the carrots and potatoes. Slice each vegetable into 1-inch pieces, except the onion -- chop this finely.

2. Pour the olive oil into the skillet and heat it over medium heat. Add the vegetables and cook them for about three minutes.

3. Sprinkle the flour lightly over the vegetables and continue cooking them for about two more minutes. The flour will help thicken the soup.

4. Transfer the vegetables to the slow cooker. Add the tomatoes, water, parsley, salt and pepper and stir everything well.

5. Cover the slow cooker and set the heat to low. Cook the vegetable soup in the slow cooker for about six to eight hours.

6. Serve the vegetable soup while it is warm.

Tags: slow cooker, vegetable soup, soup slow, soup slow cooker, them about, vegetable soup slow

Kosher Meal Ideas

Delicious Kosher Salad

Learning to prepare kosher meals involves keeping some general rules in mind. Meat and dairy may not be consumed in the same meal; meats must be kosher meats; no pork, shellfish, or bottom dwellers; and all foods must be kosher certified. While kosher cooking involves some planning and thinking ahead, it is actually quite simple and there are many options for meals that will be enjoyable for all.

Vegetarian Feast

Creating a vegetarian meal is one of the easiest ways to avoid having to think about not eating meat and dairy in the same meal. For a breakfast, think about serving vegetable omelets, pancakes with syrup, fresh fruit and vegetarian soy breakfast patties. For a simple lunch, you might consider hummus pitas with sprouts, tomatoes, Italian dressing and a side of veggie chips. Tomato basil bruschetta, pesto pasta and tiramisu would make the perfect dinner. You will still need to ensure that foods are kosher certified, but without having to think about meat preparation, a plethora of meal options and budgets can be explored.

Baked Chicken Dinners

Baked chicken dinners can make wonderful kosher meals. Head to your nearest kosher butcher and purchase specially certified kosher chicken. Bake it in the oven with fresh herbs, barbecue sauce or lemon with salt and pepper. You will need to serve dairy-free sides. A simple tossed salad with balsamic vinaigrette is always a great option. Other options might be Mediterranean couscous, red beans and brown rice, or curried vegetables. Any bread served with the meal should also be dairy free. Challah, a traditional kosher bread, would be the perfect choice to compliment almost any meal.

Pizza Time

Kosher pizzas generally need to be vegetarian because meat and dairy cannot be mixed. Purchase pre-made pizza crusts and fresh mozzarella cheese. Margarita pizzas are easily made by layering freshly sliced tomatoes, fresh cut basil and fresh mozzarella. You might also combine artichokes, tomatoes, mushrooms, sun-dried tomatoes, olives, roasted red peppers and fresh mozzarella cheese for a garden feast of a pizza. If your crowd is intent on having meat, try adding soy meats, using dairy-free crust and soy cheese, or creating a cheese-less meat pizza. Some meat lovers report enjoying pizzas made with barbecue sauce instead of tomato sauce, sausage, ground beef, chicken, green peppers, and a sprinkle of nutritional yeast for a cheese-like flavor.

Mexican Buffet

Purchase a pound of kosher ground beef from your local kosher butcher. Brown and season it with Mexican seasoning. On your buffet area, set out taco shells, tortillas, lettuce, tomatoes, cilantro, green onions, and fresh salsa. If your crowd likes cheese, purchase dairy-free vegan soy cheese from your local health food store and use it in place of conventional cheese. With all of the ingredients spread on the table, everyone can help themselves to their own Mexican creation. For dessert, a small cup of tart dairy-free mango sorbet should hit the spot. A nice bottle of sparkling water infused with lime would also compliment this kosher meal nicely.

Tags: fresh mozzarella, think about, barbecue sauce, fresh mozzarella cheese, from your, from your local

Lemonade

About Lemonade

There is nothing quite like quenching your thirst on a hot, steamy day with an ice cold, tangy-sweet glass of fresh lemonade. The beverage is one that almost everyone enjoys. It is easy to make, good any time of the day or during any season, and even boasts advantageous health benefits.

History

Many people consider lemonade an all-American beverage. It goes hand-in-hand with baseball games, picnics or sitting on a sunny beach with your toes in the sand. However, the tangy drink has been around longer than baseball, and even longer than the United States. Actually, ancient Egyptians enjoyed a beverage made of lemon juice and sugar that they referred to as qatarmizat. The popular pink variety of the lemonade we drink today was made on accident by a New Jersey circus vendor in the late 1800s when the red tights of a performer fell off a makeshift clothesline into a batch of lemonade.

Types

In many countries, including Brazil, Canada, Italy and the United States, lemonade is a simple beverage made from lemon juice, water and sugar. Pink lemonade is lemonade dyed with food coloring, grenadine, or other juice such as cranberry, strawberry or cherry juice. In other countries such as Australia, Germany, the United Kingdom and Australia, lemonade refers to a carbonated lemon-lime soft drink. Other lemonade concoctions are created using a standard lemonade recipe but substituting a different fruit juice for part of the lemon juice or water, such as raspberry lemonade.

Features

Lemonade in the United States can be made using fresh squeezed lemon juice or from an instant mix that allows you to just add water. To make delicious homemade lemonade, the ratio of the three ingredients to start with is one to one to one. For example, one cup of lemon juice, requires one cup of sugar and one cup of water. To this syrup, add ice and water until the lemonade is the sweetness and consistency that you desire. The beverage will be a pleasant yellow color and should be somewhat tart.

Benefits

Lemon has many healing properties, making lemonade prepared from freshly squeezed lemons a healthful beverage. While most people drink lemonade icy cold, warm lemon juice and water are known to aid digestion and heartburn. The high levels of Vitamin C in lemons means that lemonade is a great immunity booster. Lemon juice is a natural diuretic, warding off urinary tract infections and even lowering high blood pressure. The sunny color and citrus scent of lemonade are natural mood boosters, as well.

Misconceptions

While many people, including celebrities, boast about the cleansing and weight decreasing properties of a so-called lemonade diet, typical lemonade is not a diet food. The beverage consumed on these fasts is a combination of lemon juice, cayenne pepper and maple syrup rather than a lemon juice, sugar and water mixture. While lemons and therefore lemonade do offer health benefits, the drink does contain a fair amount of sugar and should be consumed in moderation.

Tags: lemon juice, juice water, lemon juice water, United States, beverage made, health benefits

Cook Chinese Cabbage

Bok choy and napa remain the most commonly known Chinese cabbages available to Americans. With a mild flavor and pleasing texture, both adapt easily to any recipe calling for green cabbage. Bear in mind that cooking bok choy and napa the Chinese way means stir-frying or steaming. Read the steps below to learn prepare both cabbages in a variety of ways.

Instructions

1. Separate stalks from leaves of bok choy. Add each separately to a sizzling wok, along with peanut oil, salt and minced fresh ginger. Stir-fry leaves for 30 seconds and stalks for two minutes.

2. Heat a large non-stick skillet. Add olive oil and finely chopped scallions. Mix in shredded napa, adding salt and minced chili pepper. Cover and cook over low heat for 5 minutes.

3. Melt butter in a large casserole. Add bok choy leaves, cut into large ribbons, salt, black pepper and two tablespoons of chicken broth. Cover and cook over low heat for one hour.

4. Slice napa cabbage finely. Brown ground pork, scallions, finely chopped red pepper and grated ginger in peanut oil. Add cabbage, rice wine and salt. Cover and simmer 15 minutes.

5. Prepare a mixture of cooked white rice, chopped cilantro, finely chopped white onions, sesame oil, crushed garlic and red pepper flakes. Blanch boy choy leaves for 30 seconds. Stuff each leaf with some of the rice mixture and bake in a buttered casserole for 20 minutes at 350 degrees.

6. Stir-fry sliced yellow onions, red and green peppers and blanched broccoli for two minutes. Add shredded napa cabbage, ****ake mushrooms and garlic. Stir fry three minutes, adding soy sauce, hoisin sauce and mirin.

Tags: finely chopped, choy leaves, choy napa, cook over, cook over heat, Cover cook, Cover cook over

Classic Caesar Salad

The original Caesar salad is simple with croutons added for crunch.

A classic Caesar salad is a combination of salad leaves, anchovies, Parmesan cheese and a creamy dressing with crisp croutons on top. The salad has many variations, and chefs occasionally add bacon, chicken or salmon. However, the original is less elaborate.

History

Italian chef Caesar Cardini is credited with inventing the original Caesar salad. The salad was originally prepared table-side by Caesar in his restaurant in Tijuana, Mexico, in the 1920s.

Preparation

Prepare the dressing for the Caesar salad first. Mix 1 tsp. mashed garlic with two large egg yolks (or 1 tbsp. mayonnaise if preferred) and add four or five anchovies ground to a paste, 1 tbsp. Dijon mustard, 2 tbsp. fresh lemon juice, and salt and pepper. Stir in 3 tbsp. olive oil until it is creamy. Make the croutons with ciabatta or another crusty bread. Cut into cubes and toss them in 3 tbsp. olive oil, 1 tsp. garlic, 1 tbsp. parsley and salt to taste. Toast for about 10 to 15 minutes, until golden brown. Add the dressing to romaine lettuce leaves and coat thoroughly. Sprinkle the croutons and some grated Parmesan cheese on top.

Expert Insight

According to the "Joy of Cooking," the original Caesar salad was made with whole salad leaves and eaten with the fingers. Most adaptations suggest tearing up the leaves.

Tags: Caesar salad, original Caesar, original Caesar salad, Parmesan cheese, salad leaves, tbsp olive

Store Crumbled Blue Cheese

Store Crumbled Blue Cheese

Blue cheese is an umbrella term for several types of cheese, including Roquefort, Gorgonzola, Stilton and Danablu. The "blue" part of the blue cheese family comes from the blue or bluish-green mold that is intentionally cultivated on the cheese, giving it a smooth yet pungent flavor. Crumbled blue cheese---because it is already broken apart and ready to use---is great to keep on hand to enhance the flavor of cold salads, hot vegetables and pasta dishes. And, after spending the first part of its life in damp, moldy storage, it is particularly amenable to being stored in your refrigerator or freezer.

Instructions

1. Place the container of crumbled blue cheese in your refrigerator. It is preferable to store blue cheese in the cheese keeper drawer of your refrigerator, but if you don't have one, place it in the back where it is generally coldest.

2. Keep your container of crumbled blue cheese sealed until you are ready to use it.

3. Use crumbled blue cheese within seven to 10 days of opening.

4. Move crumbled blue cheese to your freezer if it has not been used within seven to 10 days.

5. Place the crumbled blue cheese, in its original container, into a freezer bag. Label and date it, then store in your freezer at no higher than 0 degrees Fahrenheit. Blue cheese will keep indefinitely if stored properly, but for the best quality, use it within two months.

Tags: blue cheese, crumbled blue cheese, crumbled blue, your refrigerator, blue cheese, blue cheese your

Air Popcorn Popper Instructions

Popcorn

It might be difficult to find a better snack than a big bowl of air-popped popcorn. Not only is air-popped popcorn especially light and fluffy, but it also tastes delicious and is naturally low-fat. After the popcorn is air-popped, choose a tasty topping to add flair and additional flavor to the popcorn.

Prepare the Popcorn Popper

Assemble the parts of the popcorn popper. The base of the popcorn popper sits on the counter and plugs in when ready. The chute fits into the base and has two openings. One opening is at the top and a butter measuring cup fits into this opening. The other opening is the large chute that directs the popped popcorn out of the popcorn popper and into a bowl. Place a 6-quart bowl under the chute opening to catch the popcorn.

Make the Popcorn

Use the butter measuring cup to measure 1/2 cup of popcorn kernels. Pour the popcorn kernels into the popcorn popper base. Replace the measuring cup into the top of the chute. Plug in the popcorn popper and make sure the air is circulating the popcorn kernels in the base. If the kernels are not moving, give the popcorn popper base a slight shake.

Supervise the popping process to make sure that the bowl catches all the popcorn as it flows out of the chute. Rotate the bowl so that it fills evenly and doesn't overflow. Listen to the popping process and when all of the kernels have popped and you hear only air moving through the popcorn popper, unplug the appliance.

Top the Popcorn

Melt 1/3 to 1/2 cup butter in a small sauce pan over medium heat. Watch the butter as it melts and stir with a small wooden spoon. For a tasty topping, allow the butter to become a deep golden brown color. This color will occur after the butter melts and begins to bubble. Let the butter continue to bubble on the heat and it will turn this golden color. Watch the butter carefully during this melting and remove it before it burns. Pour the melted butter over the popcorn and add salt.

Other topping suggestions include butter and garlic salt, butter and cinnamon sugar, and butter and 2 to 3 tbsp. Parmesan cheese.

Make a nacho popcorn topping by combining 1 tsp. Paprika, 1/2 tsp. cumin, 1/2 tsp. crushed red peppers and 5 to 6 tbsp. parmesan cheese. Pour the melted butter over the popcorn and sprinkle the spices onto the popcorn.

Tags: popcorn popper, popcorn kernels, popcorn popper base, popper base, air-popped popcorn, butter measuring, butter melts

Make Ice Cream With An Ice Cream Maker

Making ice cream with a hand-cranked ice cream maker is a fun project for a summer day, and a great way to impress guests with a homemade desert. It can take a bit of effort to do all the cranking necessary, but it's a good way to keep a bunch of kids busy.

Instructions

Prepare the Ice Cream Maker

1. Choose your favorite ice cream recipe.

2. Let the ice cream mix cool down in the refrigerator for an hour or more.

3. Pour the ice cream mix in the metal freezer can of the ice cream maker. Don't fill it more than 2/3 full.

4. Put the paddle, also called a dasher, into the ice cream can and close the lid on it.

5. Place the freezer can in the ice cream maker bucket.

6. Attach the turning mechanism and handle. Make sure everything is securely locked inside the bucket. Make sure the lid is attached firmly so water can't get in.

7. Pack the area between the freezer can and the bucket with ice and rock salt. Add a 3- or 4-inch layer of ice and on top of this pour a layer of salt, at least a few handfuls. Repeat the layering until you get a little under the level of the freezer can's lid. Don't go above the lid.

Make the Ice Cream

8. Start cranking the ice cream. It's best to have a number of people do this in shifts, as it gets tiring. If the ice melts add some more to the bucket. You want to keep the level near the freezer can lid.

9. Stop cranking when it become difficult. It will take at least 10 minutes.

10. Remove the turning mechanism and lid and check the ice cream. It's done when it looks like soft-serve ice cream and has gained volume.

11. Harden the ice cream. Remove the turning mechanism, lid and dasher. Then either remove the freezer can and put it in a freezer, scoop out the ice cream and put it in a resealable container to store in a freezer, or leave it in the bucket with the lid on and put ice on top of the freezer can.

12. Enjoy the homemade ice cream.

Tags: turning mechanism, bucket with, cream maker, freezer cream, freezer cream maker, Make Cream, Make sure

Cook Stuffing Outside The Turkey

Preparing stuffing outside of the turkey is a good way to ensure sufficient quantities at holiday time, as a double batch can be prepared, half cooked inside the bird and half cooked outside. With the increased popularity of deep frying turkeys, this method of preparing stuffing is useful to know. For vegetarians, this cooking method allows them to enjoy stuffing while remaining meat free.

Instructions

1. Preheat the oven to 350 degrees F. Melt the butter in the skillet.

2. Add sausage, onion, poultry seasoning and celery to the skillet. Cook on medium heat until sausage is no longer pink, approximately 8 to 10 minutes.

3. Combine bread cubes, salt, cranberries, apple and pecans in large mixing bowl. Add the sausage mixture. Gradually add the broth to the stuffing until everything is moistened.

4. Spoon the stuffing into the greased pan. Cover it with aluminum foil.

5. Bake for 25 minutes. Remove the foil and bake an additional 10 to 15 minutes, or until the top becomes brown. Serve immediately for best flavor.

Tags: half cooked

Make Rice And Beans

Make Rice and Beans

Beans and rice are a staple in the Southern United States and are a traditional dish in Puerto Rico, Cuba, Haiti and Jamaica. There's a reason this hearty dish is so well loved. It's filling, spicy, and downright delicious. Preparing it properly takes several hours, so plan accordingly.

Instructions

1. Wash the beans thoroughly and sort through, picking out any shriveled beans, stems, etcetera.Place the beans in a large stockpot and cover them with cool water. Let them soak for at least 8 hours or overnight. Once the beans have soaked, rinse them and set aside.

2. Heat the vegetable oil in a large stockpot and add the ham, stirring it as it browns for about a minute. Add the chopped green peppers, celery, onions, cayenne pepper, salt, oregano and cumin and freshly ground pepper. Cook the mixture, stirring occasionally, until the vegetable are tender.

3. Add the parsley, bay leaves, ham hocks and sausage and cook the mixture, stirring occasionally for about 5 minutes, until the ham hocks and sausage are browned. Stir in the minced garlic and cook for another minute.

4. Stir in the soaked beans, chicken broth and cooked rice and bring the mixture to a boil.

5. Turn the heat down to medium low and allow the rice and beans to cook for about 2 hours, until the sauce begins to thicken and the beans are tender. Add water or more chicken broth if the beans get too dry.

6. Remove about a cup of the beans and put them in a bowl. Add the rum and mash the beans with a potato masher or fork and add the mashed beans back to the pot.

7. Cook the rice and beans for a few more minutes and adjust the seasonings if needed. Serve the rice and beans hot.

Tags: rice beans, chicken broth, hocks sausage, large stockpot, Make Rice

Types Of Cooking Cheeses

There are more than 650 varieties of cheese.

There are more than 400 varieties of cheeses made in the U.S. alone, none of which are created equal. That said, some varieties of cheeses make for better cooking ingredients than others. Learn which cheeses are best for different dishes and experiment with similar varieties to determine which types of cheeses work best for you.

Sharp Cheeses

Sharp cheeses, such as cheddar and colby, are among the most popular cooking cheeses. Shredded, sliced or cubed, these cheeses are often used in baked macaroni and cheese, cheese soups, grilled cheese sandwiches, cheeseburgers, casseroles, chili and quesadillas, to name a few dishes. Cheddar and colby cheeses are also often used to top eggs and nachos and in warm dips for vegetables and pretzels. For a creamier, melted cheese taste and texture, blend cheddar or colby cheese with 1 oz. of soft, mild cheese, such as mascarpone or brie, or blend with a little milk or cream.

Semi-Soft Cheese

Mozzarella is a semi-soft cheeses, one of the most-versatile cooking cheeses. It is a fresh, milk cheese, predominantly used in Italian-based dishes, such as chicken Parmesan, baked ziti and pizza. It has a high moisture content and mild taste, as well as a rich, velvety texture when melted. Other cooking uses for mozzarella cheese include filling for warm sandwiches, stuffed meat, breaded cheese sticks and pasta. Shredded mozzarella also makes a tasty topping for hamburgers, French fries, soups and salads.

Processed Cheeses

Processed cheeses include cheese foods, spreads and products. They have a longer shelf life than most cheeses and come in an array of melting types and textures. Processed cheeses are often eaten as is on sandwiches and as snacks, but many processed cheeses can also be used in cooked dishes.

Swiss Cheeses

There are several varieties of Swiss cheeses, all of which can be used in different cooking applications. Swiss cheeses are distinguished by their iconic holes, pale yellow color and firm, rubbery texture. Gruyere and Emmentaler cheeses become smooth and velvety when melted, and are a popular fondue base. Swiss cheeses are also commonly used in sauces, casseroles, quiches and gratins due to their smooth, creamy texture.

Tags: cheeses also, Swiss cheeses, cheeses often, cooking cheeses, more than

Harvest Pinot Grapes

Once you have begun making and drinking your own wine, you may want to branch out into growing your own grapes for making wine. Pinot grapes can be fussy to grow, demanding a cool humid climate, however, once you have established your vineyard, your grapes will not be too difficult to harvest.

Instructions

Know When Your Grapes are Ready

1. Check your calendar. Pinot grapes are usually ready to harvest between late August and late October, depending on your climate and what type of growing season you have had.

2. Examine the color of your grapes. The color should change from the green of the unripe pinot grapes to the medium or dark ruby of the ripe grapes.

3. Measure your grapes. They are ready to harvest when they are medium-sized plump ovals.

4. Grope your grapes. They will be ready to harvest when they are slightly soft to the touch.

5. Taste your grapes. They are ready to harvest when they are sweet and juicy.

Harvest Your Grapes

6. Sharpen and oil your picking shears. Dull or dirty shears may injure your grape vines.

7. Pull a mature cluster of pinot grapes away from the vine and cut it off. Leave part of the stem still attached.

8. Place the cluster gently in your basket.

Tags: ready harvest, your grapes, grapes They, harvest when, harvest when they, ready harvest when, when they

Use A Whip Cream Dispenser

Getting that perfect dollop of homemade whip cream every time is possible with a whip cream dispenser.

Whip cream dispensers are easy to use and provide perfectly fluffy whipped cream in the amount you need at the time you want. Dispensers create less mess than mixer or hand whipping and allow for whip cream to be produced from a batch over time rather than all at once. Dispensers are relatively inexpensive for the basic models and require only the purchase and use of gas cartridges with each use. Using a whip cream dispenser is a great way to get that perfect piped look on the top of ice cream Sundays, root bear floats, cherry pies and more.

Instructions

1. Clean, rinse and dry all of the dispenser pieces. These include the bottle, the screw on head piece, the gas cartridge node and the piping tip. Towel dry before using.

2. Place a new gas cartridge into the cartridge node that detaches from the top of the top of the dispenser. The cartridge holder is the largest appendage sitting opposite of the handle and it fits a gas cartridge perfectly. You need to replace the cartridge each time you use the dispenser as they contain only enough gas to whip one liter of cream. You can find cartridges at baking or culinary supply stores or from online retailers. They are relatively inexpensive, averaging under $5 for a pack of ten.

3. Pour 1 pint of whipping cream or heavy whipping cream into the bottle. Add to the cream 2 tablespoons of confectioner's sugar and any flavoring you desire, such as vanilla extract.

4. Secure the lid tightly to the bottle and attach the piping tip to the handle and the gas cartridge to screw hole provided. When attaching the cartridge, make sure to do so and tighten quickly to keep gas from escaping.

5. Shake the bottle vigorously for one to two minutes so that the cream and sugar completely combine.

6. Tilt the dispenser down at as close to vertical as possible and squeeze the handle. The whip cream will release fast so make sure you are above the designated pie, ice cream, mouth or cake target.

Tags: whip cream, cartridge node, cream dispenser, make sure, relatively inexpensive, that perfect, whip cream dispenser

Make Fish Emulsion Fertilizer

The byproduct of fish can be used to make organic fertilizer.

Fish emulsion is one of the most powerful organic fertilizers that you can feed your plants. It provides a quick boost of usable nitrogen, phosphorus and potassium to plants. While the product has a powerful aroma as well -- it is made from the remains of fish -- you may find nutrient benefits to your plants, outweigh the temporary unpleasant smell.

Instructions

1. Add fresh fish parts to a blender with warm water and emulsify. Avoid using canned fish for the fertilizer, since these tend to contain extra preservatives.

2. Fill the bottom of a 5-gallon bucket with dried leaves, straw, dried grass, newspaper, and/or sawdust. These will help to control the smell and absorb extra nitrogen from the fish.

3. Add molasses (unsulfured or dry) to the fertilizer bucket as well. This helps to control the fish emulsion smell and also build up the microbes in order to speed up the process of decomposition.

4. Add fresh or dried seaweed to the container (optional).

5. Add 1 to 2 tbsp. of Epsom salts. This adds needed magnesium and sulfur.

6. Add the lid and stir the fish emulsion once or twice a day and let the concoction sit for at least two weeks.

7. Dilute the fish emulsion fertilizer to a 1-to-5 ratio and add to your plants, or spray on the leaves as a foliar fertilizer.

Tags: your plants, fish emulsion

Use A Spatula

A spatula is a kitchen essential. It is used for all sorts of things from flipping pancakes and omelets to removing chicken from a pan. Spatulas are easy to use, once you get the hang of it. However, anticipate a few messy kitchen experiences until you get used to using your spatula.

Instructions

1. Position the spatula so that the handle is resting in the palm of your hand. Your hand should be turned so that underside of your wrist and the palm of your hand are facing the ceiling, and the spatula should be right-side up.

2. Wrap your fingers around the handle so that your four fingers are gripping the handle and your thumb is flat against the side of the spatula.

3. Hold the pot or pan you are using with your opposite hand.

4. Slide the flat end of the spatula under the food that needs to be removed. Once the spatula is under the food, slowly lift the food from the pot or pan.

5. Flip your wrist in toward your body so that your thumb and fingers end up in opposite positions. The back of your hand should now be facing the ceiling and the food should be flipped over and resting in your pot or pan.

Tags: facing ceiling, hand should, palm your, palm your hand, spatula under, spatula under food, that your

Sesame Oil Pulling Instructions

Oil pulling is a natural way to heal the body of toxins

Oil pulling is an age old Ayurveda process that attacks the root cause of any health issue. It works with the body to cleanse and heal many types of disease. According to Dr Karach a leading oil pulling expert and researcher, oil pulling heals all types of ailments from headaches, bronchitis, tooth pain and thrombosis to eczema, ulcers and stomach, heart, blood and kidney diseases. Oil pulling is also helpful in the prevention malignant tumor growth and cures chronic sleeplessness also.

Instructions

1. Pour the oil into a tablespoon. Pour the tablespoon of oil into your mouth, but do not swallow. This exercise must be done before breakfast, or any meal on an empty stomach -- to maximize results.

2. Move the oil around your mouth slowly. Move it through your teeth and allow it to mix with your saliva. Continue to move the oil around in a mixing, rinsing motion.

3. Move the oil around your mouth for 15 to 20 minutes. Take care not to swallow the oil, because it contains toxic bodily impurities.

4. Keep the oil in your mouth until it has turned white: If it remains yellow, it has not been pulled long enough. Spit the oil out into the sink after 15 to 20 minutes have passed.

5. Rinse your mouth thoroughly, to ensure all the toxins have left your mouth. Use your finger and water to rinse. Clean the sink thoroughly also.

Tags: your mouth, around your, around your mouth, Move around your

Rotel Substitutes

Ro*tel can be replicated with a few simple ingredients.

Ro*tel is a popular canned product composed of fresh tomatoes, chilies and spices that give Mexican and southwestern dishes an authentic flavor. If you are making a recipe that calls for Ro*tel and you don't have any on hand, you can easily reproduce this product at home, and make your recipe without worrying about compromising its overall flavor.

Canned Diced Tomatoes

The main ingredient in Ro*tel is tomatoes in tomato juice. When substituting for the tomato flavor in a recipe that calls for Ro*tel, use canned diced tomatoes. To maintain the same consistency as Ro*tel, do not drain the tomatoes from their juice.

Green Chiles

Substitute the second main ingredient in Ro*tel with fresh or canned, chopped green chilies. Chili peppers are an important ingredient when you are substituting for Ro*tel, since it provides the "heat" element. If using fresh peppers, start with one chopped chili pepper. If using canned, drain all the water from one small can. For both fresh and canned, add a small amount to the can of tomatoes, taste the mixture and increase the amount according to your personal preference.

Seasonings

The last ingredients that give Ro*tel its classic flavor are salt and a blend of spices. Slowly add salt to the tomato and pepper mixture to taste. Based on your recipe and your personal tastes, add to the mixture pinches of classic Mexican spices such as cilantro, cumin, ancho chili powder and coriander.

Tags: fresh canned, main ingredient, recipe that, recipe that calls, that calls, that give

Cake Cheesecake French Toast

This article will describe make an easy yet delicious twist on French toast that will have you wanting more.

Instructions

Make Cheesecake French Toast

1. Combine sliced strawberries and one cup of regular sugar in a small bowl. Let sit overnight to bring out the juices.

2. Combine ricotta cheese, sugar and vanilla. Set aside.

3. Slice the loaf of French bread into 16-20 slices. Next, spread the ricotta mixture on one side of 8-10 slices. Top the slice with the ricotta mixture with another piece of bread. Set aside.

4. Heat 3-4 tablespoons of oil in a large skillet. While the skillet is heating, combine eggs, milk, and cinnamon. Beat eggs until blended.

5. Dip each French toast sandwich in the egg mixture, being sure to coat both sides.

6. Place French toast in a hot skillet and cook for five minutes on each side or until golden brown.

7. Remove French toast from skillet, top with strawberry mixture and serve on individual plates.

Tags: French toast, Cheesecake French, Cheesecake French Toast, French Toast, ricotta mixture

Make Chocolate Spice Cake

Spices, chocolate and cake, who could ask for more? This is a delicious, moist chocolate spice cake, with an additional option of adding a light chocolate icing. It is a delicious desert especially when served with coffee or ice cream.

Instructions

Make Chocolate Spice Cake

1. Add 4oz of margarine to 7oz of sugar and cream together in a mixing bowl until they are light and fluffy.

2. Melt the 2ozs chocolate and blend with the 2 egg yolks and add to the mix.

3. Mix the salt and spices to the 6oz of flour and stir in to the mix adding the milk a little at a time.

4. Fold in the beaten egg whites and the candied peel. Pour into a greased cake tin.

5. Bake in the oven at 350F for around 45 minutes.

6. To make the icing, cream the 4ozs margarine, the 3ozs icing sugar and cocoa together in a mixing bowl.

7. Stir in the hot water and a few drops of vanilla essence and beat in.

8. Spread the icing evenly over the cake once it has cooled.

Tags: Chocolate Spice, Chocolate Spice Cake, Make Chocolate, Make Chocolate Spice, mixing bowl, Spice Cake

Cook & Steam Clams

Clams are a delicious shellfish, but they require care when cooking. If prepared improperly, they can make you very sick. Luckily, they have a built-in timing device which lets you ensure that they are cooked to perfection every time. The secret to preparing clams lies in watching their shells to see when they open. As soon as they do, they're ready to eat. Steam makes that process possible, which is why steaming is often the preferred way of cooking clams.

Instructions

1. Melt 1 tbsp. of butter in a large saucepan and add 1 tsp. of garlic powder (fresh minced garlic is preferable). The garlic is ready when it takes on a tan or light brown color. Beware of overcooking the garlic, and start again if you end up burning it.

2. Add clams to the bottom of the saucepan. Don't stack the clams, but make sure each one fits on the bottom of the pan. This ensures that they will open when they're cooked.

3. Stir the mixture until the clams are thoroughly coated in the butter and garlic. The butter helps ensure that the clams are heated evenly.

4. Place 1/4 cup of white wine in the pan and cover it. As the wine boils, it creates steam, which helps cook the clams and causes them to open.

5. Keep the pan over a medium heat and allow them to cook for 4 to 10 minutes. Open the lid and check the clams after 4 minutes. Remove any which have opened; they're ready to go.

6. Continue checking the clams regularly until 10 minutes have passed, removing those which open in the process. If any clams remain unopened after 10 minutes, they're probably not good and should be discarded.

7. Serve the clams in their shells or remove them from the shells with a knife and add them to other recipes.

Tags: after minutes, ensure that, that they, their shells, they cooked

Use A Hershey S'Mores Fondue Maker

Making s'mores with a fondue pot is easy.

Fondue, which originated in Switzerland is a term used to describe any hot liquid that food is dipped into. Fondue can can be a variety of products, but is most commonly either chocolate or cheese. Some fondue sets are quite expensive and difficult to use, while others, like the Hershey's S'more Fondue maker is much easier. The Hershey's fondue maker is portable, making it ideal for those who travel, have children or simply want a quick and fun dessert option.

Instructions

1. Break a Hershey's chocolate bar into pieces and place the pieces into the fondue pot.

2. Place a tealight candle under the fondue pot and light. The heat from the tealight will slowly melt the chocolate bar. To help the chocolate from scorching, stir occasionally.

3. Place the canned chafing fuel into the burner holder and insert it into the ceramic roaster. Light the wick on the chaffing fuel can.

4. Place a marshmallow on the end of the roasting stick and hold it over the ceramic roaster. Once the marshmallow is the desired color, remove from the heating source.

5. Dip the marshmallow into the chocolate fondue and swirl to cover it with the melted chocolate. Immediately, set the chocolate covered marshmallow on to a graham cracker. Set another graham cracker on top of the marshmallow and squeeze gently, while pulling out the roasting fork. Eat and enjoy.

Tags: ceramic roaster, graham cracker

Make A [Phenomenal] Pomegranate Martini

The pomegranate martini is a sweet treat for cocktail lovers.

The martini began as a simple cocktail of gin, vermouth and a lemon twist, but has become so much more at the hands of talented mixologists, true chefs behind the bar. Martinis are now more popular than ever due to new creative and delicious drink recipes. One such martini recipe has become so popular that it's garnered a coveted spot on Oprah's Favorite Things list. This pomegranate martini recipe is destined to become a phenomenal favorite the moment it touches your lips.

Instructions

1. Metal cocktail shakers are superior to plastic or glass shakers, as the metal conducts cold best.

Fill a cocktail shaker 1/4 full with chopped ice.

2. Add 1 oz. vodka, 1/2 oz. Cointreau orange liqueur and 3 oz. pomegranate juice to the shaker.

3. A martini glass is also known as a cocktail glass.

Shake the mixture well and strain into a martini glass.

4. Garnish the drink with a wedge of lemon and serve.

Tags: martini glass, martini recipe, pomegranate martini

Cut Manchego Cheese Into Matchsticks

Manchego cheese is made from sheep's milk in La Mancha, Spain and has a tangy, salty, pleasantly nutty taste. It's served as an appetizer with crackers and vegetables or spread with quince. Cutting the cheese into matchsticks makes it the perfect size and shape for wraps. Wrap Manchego matchsticks with smoked turkey, bacon and avocado in a tortilla for a tasty treat.

Instructions

1. Put the cheese in the refrigerator to firm up for about an hour.

2. Remove the rind of the cheese, if any. Save to use to flavor soups. Cut the wedge of cheese into 1/4 inch slices, starting at the wide end of the wedge and working toward the point. Hold the cheese by the narrow end to steady it while you cut. Wipe the knife off with the damp cloth after cutting the slices.

3. Lay four slices of cheese on top of each other so they line up, with the wide ends on top of the wide ends and the narrow points on top of each other.

4. Cut the slices into 1/4 inch strips. You should have sticks of cheese that are 1/4 inch in width and depth and of varying length. Matchsticks are about 3 inches long. Cut the cheese strips into 3 inch long strips. Save the shorter and leftover ends for another use.

Tags: into inch, each other, wide ends

Use A Coffee Grinder To Grind Flour

Grinding grain seems like such an old-fashioned concept. Why, you might wonder, would anyone want to grind their own grains in modern society, when you can buy ground wheat, corn, and rice in the form of flours at any grocery store or online? People choose to grind their own grains and make their own flours for a variety of reasons. Price is one reason; why pay $3 per pound for rice flour when a pound of rice costs $1 and you can grind it yourself? Quality control is another factor. For people with gluten allergies, for instance, buying rice or corn in large bags and grinding it to make flour can help to reduce cross-contamination issues that come from factory-milled products. Buying a large grain mill can be expensive, though. For smaller grinding projects in the kitchen, learn use a coffee grinder to graind flour.

Instructions

Use a Coffee Grinder to Grind Flour

1. Select the item you wish to grind. Smaller foods, such as rice, are the best choice to use in a coffee grinder. Larger beans, such as chick peas, or popcorn kernels are better suited to larger grain mills. Smaller corn kernels, though, are fine for a coffee grinder.

2. Sort through the food carefully before pouring it into the coffee grinder. Some items, such as legumes or brown rice, may contain small stones in the bulk bag. You do not want to break your coffee grinder with a stone in the mix, or accidentally grind the stone into the ground food.

3. Wash and dry the grains or beans thoroughly. A quick washing of rice, legumes, or beans is a good idea, to remove any dust or residue. If the item was sealed in a bag and pre-washed, you can skip this step.

4. Pour a small amount of the food item into the grinder; 1/4 of a cup at a time is enough.

5. Set the grinder to "coarse" if the coffee grinder has variable settings and grind.

6. Reset the grinder setting to "fine" and regrind the amount in the coffee grinder. Repeat until the food is ground to the point of flour. Repeat as needed to get the amount of flour desired for your recipe.

Tags: coffee grinder, coffee grinder, Coffee Grinder Grind, Grind Flour, grind their, grind their grains

Use A Chocolate Fountain To Serve Other Types Of Fondue

Use a Chocolate Fountain to Serve Other Types of Fondue

Chocolate fountains are all the rage. They were made popular at weddings, but have sense created warm, smooth, silky, delicious chocolate waterfalls at corporate events, trade shows, and other celebrations. While chocolate is clearly the most popular fondue, you can use a chocolate fountain with pretty much anything that will reach the same consistency. A good way to think about it is, if you can fondue it, you can fountain it! Read on for alternative ways to use a chocolate fountain.

Instructions

1. After chocolate, cheese may be the second most popular option for dipping. That makes a chocolate fountain perfect for cheese lovers. You'll get the best flow by using nacho cheese but you can also use processed cheese like Velveeta. Whichever you use, both need to be prepared in a pot first (and mixed with water or milk to get the right consistency) then transferred to the chocolate fountain. Vegetables such as carrots, celery and broccoli all make good dippers. You can also pair cheese fondue with bread, crackers, pretzel rods, and apples.

2. If you want to take your cheese sauce to the next level, add some salsa to make a queso dip. Before adding the salsa to the cheese sauce run it through the food processor. This will ensure there are no large chunks that could jam the chocolate fountain. Serve queso dip with toasted pita chips, tortilla chips, and veggies.

3. Chocolate fountains are also perfect for carmel lovers. Again, you'll need to get the carmel to a smooth consistency by heating it first with a small amount of water. Then serve in the chocolate fountain with fruit, cookies, and pound cake as fondue dippers.

4. Honey mustard is one of the most popular dipping sauces and who says it can't be run through a chocolate fountain machine. Buy pre-mixed bottles or jars of honey mustard and test the consistency before putting it in the fountain. If it's too thick you can water it down a little. When you run it through the chocolate fountain, there's no need to heat it. Serve honey mustard with pretty much anything from crackers and pretzels to veggies, bread, apples, chicken finger and wings.

5. Who doesn't love ranch dressing? It's perfect for making a ranch dressing fountain to serve at a Super Bowl Party or your ranch-loving son's 10th birthday! Use light ranch dressing. Since it's thinner and will run through the chocolate fountain easier. You probably won't need to mix it with anything (a little water will do, if you feel you need to thin it) and you don't need to heat it. Serve ranch sauce with vegetables, breads, crackers, chips, pretzels, chicken strips, and chicken wings.

6. Barbeque sauce is another alternative dipping sauce that runs nicely through chocolate fountains. This is perfect for an afternoon barbecue or the meat-and-potatoes loving wedding party. Most BBQ sauces will be smooth enough to run through the chocolate fountain, but you should always test it first. It's safe for the chocolate fountain if it runs quickly through a funnel without sticking to the sides. Serve barbeque sauce fountains with wings, meatballs, hot dogs, pork, brisket, and potatoes.

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Where To Find Bread Making Machines

Bread making machines lessen the chore of creating fresh, hot loaves by doing all the mixing and kneading for the cook. With most machines, you just add either a prepared mix or one of your own. Bread making machines can be purchased from a variety of retail sites and also from private parties.

Cooking Specialty Store

Cooking specialty stores, such as Williams-Sonoma, usually offer a selection of bread making machines. If you are looking for a unit that offers special programming modes or can make more than just bread -- some machines can make jam for instance -- try one of these stores, either their brick and mortar locations or their online sites.

Big Box Retailers and Department Stores

Discount big box retailers such as Bed, Bath & Beyond, Target, Walmart or even electronics specialty stores such as Best Buy, offer a number of bread making machines for consumers. Department stores such as Macy's have a kitchen goods area that usually carry bread making machines as well. You can browse these store's selection online or head to one of their physical locations to compare models.

Private Parties

Bread machines are popular wedding and housewarming gifts. Unfortunately, they are sometimes only used once or twice before the new owner decides they are no longer interested in making bread. Occasionally, the bread making machine is never even used. These machines are often listed on sites such as Craigslist, EBay or other online classified sites for sale at a fraction of their original costs. Garage sales are another place where a consumer may be able to pick up a used machine at a great cost savings.

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Cook With A Cast Iron Kettle

Cook over an open flame with your cast-iron kettle.

Cast-iron cooking kettles hold heat so your foods cook evenly, offering versatile cooking options that range from entrees to desserts. Using cast iron for cooking can add a significant source of iron to your diet. You can buy kettles in a variety of sizes ranging from large cauldrons to small Dutch ovens. If you plan to use your pot primarily for breads or desserts, choose a small one for best results. Campfire cooking requires a kettle with legs so you can position it over the fire's ashes.

Instructions

Cast-Iron Cooking

1. Wash your new kettle in warm water and dry it completely. Coat the inside of the pot and its lid with olive oil.

2. Place the kettle in a hot oven, between 350 to 400 degrees. After one hour, turn off the oven but leave the pot inside until it cools. This seasoning process can create a smoky kitchen, so use your outside grill if you prefer. Follow the same procedure but heat the grill to 400 or 500 degrees. Your pot will acquire a hard finish that makes it stick-resistant.

3. Preheat your pot at a medium to high heat to brown meat entrees. After browning, season to taste and finish the dish by slow cooking it in a low-heat oven.

4. Cook outdoor meals by heating your pot from the top and the bottom. Assemble a casserole dish in the pot. Place the pot over hot coals and position some coals on the pot's lid to simulate an oven's heat.

5. Scrape cooked food particles from the pot and clean the pot in boiling water. You can wash the pot in soapy water, but the soap can break down the seasoned surface requiring more frequent seasoning.

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Make Kjottkaker (Norwegian Meatballs) With Brown Gravy

Like all classic dishes every family has a slightly different version of kjottkaker (Norwegian meatballs), and everyone's mother always makes the best. This recipe has been handed down for generations but, the truth is, any recipe for this Nordic specialty is delicious.

Instructions

1. Mix all the meatball ingredients together in a large bowl. Smooshing with your clean hands is easiest.

2. Form into large meatballs, about 2 inches in diameter.

3. Fry them in a large skillet with some vegetable oil on medium heat until cooked through. Then put aside.

4. For the gravy, melt 2 cubes of margarine over medium heat in a large cooking pan.

5. Add around 1 cup (a little more or less) of flour, by large spoonfuls, blending well after each with a whisk until it is a thick, slightly grainy consistency. A flat bottom whisk works best.

6. Add sugar and blend it well with a whisk. The sugar will enhance the browning process. Continue stirring constantly while the mixture browns.

7. When the gravy is a rich, dark brown (be careful not to let it burn), remove it from the heat and add water slowly while still blending. Potato water is preferable as the starch in the water helps it thicken ... you should save the water from boiling your potatoes to use for this. If you don't have potato water, regular water will be fine.

8. Add enough water to make the gravy creamy, but be careful not to get it too thin. Allow it to heat to a near boil to thicken. If the gravy is too thin, you can mix a tablespoon of cornstarch or potato starch with 1/2 cup of warm water and add it to the gravy to thicken. The gravy needs to heat to a near boil to thicken after you add the starch.

9. Place the meatballs in the gravy, along with some of the drippings. Add salt and pepper to season. Let the meatballs steep in the sauce for about 1/2 hour on low heat.

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