Make Cheese Ravioli

Cheese ravioli is one of those universal comfort foods that appeals to adults and kids alike. Over centuries this traditional Italian dish has become wildly popular all over the world. Although classic cheese ravioli has undergone many incarnations and recipe revisions, basic cheese ravioli still remains a favorite. This easy-to-follow homemade cheese ravioli recipe will take you and your guests back to old Italy.

Instructions

The Pasta

1. Combine 3 large eggs and 6 egg yolks in a large bowl. Using a whisk, mix until thoroughly combined.

2. Add 3 cups all-purpose flour, 2 tbsp. olive oil and 2 tsp. salt. Using your hands, mix the ingredients well. If the dough is too dry, add a few drops of cool water.

3. Knead the dough for at least 5 minutes. Divide it into four balls, wrap them securely in plastic wrap and set them aside to rest for 1 hour.

The Filling

4. Combine 2 cups ricotta cheese, 3/4 cup shredded fontina cheese, 1/4 cup shredded parmesan cheese and 2 egg yolks. Mix well.

5. Add 1/4 cup chopped parsley, 1 tsp. salt and 1 tsp. pepper. Mix well until all ingredients are thoroughly combined.

6. Cover and refrigerate until ready to use.

The Ravioli

7. Whisk together 4 egg whites in a small bowl. Set aside.

8. Dust a large work surface with flour. Using a well-floured rolling pin, roll out two of your balls of pasta into flat, thin rectangles.

9. Place single tablespoons of cheese mixture approximately 1 to 1 1/2-inches apart across and down one rolled pasta sheet until the sheet is filled.

10. Dip a small pastry brush in the egg whites and brush lightly around each dollop of cheese. Place the second rolled pasta sheet on top of the first. Carefully press the top sheet around the cheese dollops. Make sure the pasta sheets are sealed together around the cheese dollops.

11. Cut the ravioli squares using a ravioli cutter (a pizza cutter will also work).

12. Repeat Steps 2 through 5 with the remaining pasta and cheese filling.

13. Bring a large pot of lightly salted water to a boil. Place ravioli in the boiling water. Reduce heat to medium. Allow the ravioli to cook for 3 to 5 minutes or until they float to the surface of the water. Remove with a slotted spoon and place in a colander to drain.

14. Dress the ravioli in the sauce of your choice and serve. Suggestions: Marinara sauce or butter and parmesan cheese.

Tags: cheese ravioli, around cheese, around cheese dollops, cheese dollops, cheese shredded, parmesan cheese

Chocolate Fondue Ideas

Chocolate fondue is a delicious dessert idea that will entertain your guests. Whether you use a fondue fountain or the traditional fondue set-up, a chocolate fondue treat will be enjoyed by all chocolate lovers. Chocolate fondue can be paired with a variety of delicious accompaniments to create a treat that appeals to everyone's sweet tooth. Whether you are a fruit lover or a s'mores fanatic, there is a chocolate fondue idea that is right for you.

Fireplace Favorite

Those chilly nights around a crackling camp fire complete with a gooey, chewy s'more can be recreated with a night of chocolate fondue. After heating up the chocolate fondue to a warm, but not overly hot, temperature you will be ready to begin. Place a few large marshmallows on the end of a fondue skewer and dip directly into the chocolate for five seconds. After removing the marshmallow from the chocolate fondue, let the chocolate harden for a few moments. Place the chocolate covered marshmallow between two graham crackers and enjoy.

If you want an even sweeter treat, dip the graham crackers into the chocolate fondue first and let sit to harden. After dipping the marshmallow into the chocolate, place it between the chocolate covered graham crackers. Super sweet and super delicious!

Fruity Flavors

Chocolate covered strawberries have long been a treasured treat. But what about other chocolate covered fruits? Chocolate fondue with a selection of fruit can satisfy any sweet tooth.

Pineapple, mango, honeydew and cantaloupe can be cut into small sections and affixed to a fondue skewer. Dip the piece of fruit into the chocolate fondue for five to seven seconds. Remove and let harden before enjoying.

Strawberries, cherries and grapes are also great fruit choices for chocolate fondue. Since these fruits come individually, you are able to purchase, wash and use them right away. Since they are smaller pieces of fruit, less time is needed to sufficiently cover them with the chocolate fondue. Leave cherries, grapes and strawberries on the end of the fondue skewer for only three seconds. This will prevent the fruit from getting too mushy.

Two Chocolate Options

Traditionally, chocolate fondue is dark brown, semi-sweet chocolate. Mix up your chocolate fondue choices by adding a white chocolate. By having two different chocolate fondues, guests and family members will be able to create delicious chocolate concoctions. For example, tuxedo strawberries can be made by dipping the strawberry in the white chocolate fondue first then dipping just part of the strawberry in the brown chocolate fondue.

Tags: chocolate fondue, chocolate fondue, into chocolate, chocolate fondue, fondue skewer

Make Crab Stuffed Tilapia

Tilapia --- a whitefish --- is used in a wide range of dishes and is relatively low cost, compared to other whitefish. Crab stuffed tilapia is a maritime favorite, especially around Chesapeake Bay. When paired with crab, the sweet, mild flavor of the tilapia enhances the crab, while its firmness provides contrast to the crab stuffing.

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Mince the onions and celery and add them to a saute pan with a stick of unsalted butter; if you've chosen to use fresh jalapeno, mince it and add it to this mix. Cook until tender.

3. Add parsley to the saute pan and remove it from the heat. Mix in the breadcrumbs, crab meat, artichoke dip and cayenne pepper with a large fork.

4. Spray the baking dish with cooking spray or grease it with shortening.

5. Lay four tilapia fillets in the baking dish leaving space between each.

6. Cover the fillets with the crab stuffing mixture.

7. Sandwich the stuffing between two tilapia fillets by laying a second tilapia fillet on top of the first.

8. Fill in the areas between the fillets with any left over stuffing.

9. Drizzel the tops of the tilapia with extra virgin olive oil.

10. Sprinkle the tops of the fillets with lemon juice and paprika.

11. Bake the crab stuffed tilapia for 25 minutes.

12. Remove the tilapia from the baking dish and cut each in half, creating eight equal portions.

13. Serve with a dollop of the extra stuffing on the side.

Tags: baking dish, fillets with, crab stuffing, tilapia fillets, with crab

Make Salsa From Scratch

Homemade salsa tastes delicious when made with fresh ingredients.

Chunky, homemade salsa tastes delicious when included with a variety of meals and snacks. It's good for dipping chips, as a topper on a baked potato or as part as an extensive Mexican dinner. Knowing make your own fresh salsa from scratch gives you the ability to dazzle friends and family with fresh tastes. A recipe even a novice can complete, you can customize homemade salsa to fit your tastes.

Instructions

1. Remove the stems and leafy parts from the fresh tomatoes and peppers using the knife. Chop the tomatoes in half.

2. Add the tomato chunks, pepper, garlic, onion and mango to the food processor. Drop the cilantro on top of the mound of ingredients.

3. Secure the lid of the food processor and push the chop setting. Let it chop the ingredients for about 30 seconds. This blends and dices the vegetables and pepper without making the chunks too small.

4. Pour the homemade, fresh salsa into a serving bowl. Cover it and refrigerate or serve immediately.

Tags: delicious when, food processor, fresh salsa, homemade salsa, salsa tastes, salsa tastes delicious, tastes delicious

Tortilla Chip Salad

Use multi-colored chips to give the dish an interesting appearance.

A tortilla chip salad borders between a taco salad and cheesy nachos, creating a tasty appetizer or meal. Tortilla chip salad is a simple recipe, requiring only a few ingredients to make six filling servings. The salad can be served hot or cold, depending on your preference. If you serve the salad hot, you can eat it just as you would nachos without the use of a fork. However, if you serve the tortilla chip salad cold, the chips will soften slightly and you will need a fork to eat the dish.

Instructions

1. Brown 2 lbs. of ground beef in a skillet over medium heat.

2. Add 2 tbsp. taco seasoning, 1/2 cup chopped white onion and 3/4 cup diced green bell peppers into the skillet. Continue to cook while stirring constantly for an additional three minutes.

3. Add 1 cup chopped Roma tomatoes, 1/2 cup shredded cheddar cheese and 1/2 cup sour cream into the skillet. Remove from heat and stir until all the cheese has melted.

4. Pour 5 cups tortilla chips into a salad bowl before adding the mixture from the skillet. Stir gently to avoid breaking up the tortilla chips until all the ingredients have combined.

5. Serve while hot, or chill for four hours in the refrigerator.

Tags: chip salad, into skillet, tortilla chip salad, tortilla chips

Preserving Roasted Red Peppers

Red peppers can be roasted and preserved for future use.

Roasted red peppers can be a delicious addition to both hot and cold meals. You can enjoy them with a fresh salad, or you can cook them into a stir fry. You can even enjoy roasted red peppers on a sandwich. The process of preserving roasted red peppers might not be as complicated as you think. With the right methods and preserving ingredients, you can be enjoying your preserved roasted red peppers in no time at all.

Instructions

1. Wash six to eight red peppers with baking soda and water. Preheat the oven to 350 degrees Fahrenheit.

2. Place the red peppers on a baking sheet and bake in the oven for around 45 minutes, checking occasionally. Remove the peppers when the skin turns black. Let the peppers cool off until you can touch them without a problem.

3. Peel off the skin. Cut through one side of the pepper and cut out the seeds and stem.

4. Slice the peppers into strips. Each strip should be about 1 inch wide.

5. Add preserving ingredients to a large pot. These ingredients include about 1/2 cup each of dry white wine, white vinegar, cider vinegar and coarsely chopped onion, along with a clove of garlic, 2 tbsp. of sugar, 1 tbsp. of oregano and 1 tsp. of pickling spice.

6. Place the pot over heat and let all the preserving ingredients come to a boil. Once it starts to boil, turn down the heat to a simmer. Continue cooking for five minutes.

7. Heat up another large pot of water while the preserving ingredients simmer. Submerge your canning jars into the water while it's still cold. Once the water is hot, let the jars heat through and remove them.

8. Fill the jars with the red pepper strips. Then fill with the heated preserving ingredients. Seal the jars and put them back into the pot of hot water. Let them sit for 15 minutes to complete the preserving process.

Tags: preserving ingredients, into water, roasted peppers, water while

Make Cajun Remoulade

Remoulade is a spicy Cajun/Creole sauce that's perfect with crabcakes, shrimp, fried appetizers and many other foods. It's based on aioli, or garlic mayonnaise, and can be as spicy or mild as you like. This recipe makes about a cup of sauce, and can be made from raw egg yolks or prepared mayonnaise.

Instructions

1. Blend the garlic and the oil together in a blender or food processor, or mince the garlic as finely as possible (add a pinch of salt while chopping, to make the garlic creamy) and add it to the oil.

2. Place the egg yolks and mustard in a mixing bowl and whisk for about 2 minutes.

3. Drizzle in the garlic oil in a thin, steady slow stream while whisking constantly. The yolk and oil will combine and the mixture will start to resemble mayonnaise.

4. When all the oil has been incorporated, season well with salt and pepper and stir in the lemon juice.

5. Stir in the remaining ingredients.

6. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.

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Make One Point Orange Fluff For Weight Watchers Program

oranges make this one point dessert delicious.

Weight watchers recipes such as this are so valuable when trying to stick to the program. Combining oranges and pineapples with creamy whipped topping, pudding and yogurt, this sweet dessert is only one point per one cup serving. This recipe yields ten servings, so if you want to make less, simply half the recipe.

Instructions

1. Drain the juice from both the cans of pineapples and the oranges. Reserve the juice as you may need some later. Dice the oranges into small pieces.

2. In a large mixing bowl, combine the fat free whipped topping with the fat free yogurt.

3. Add the oranges and the pineapples to the whipped topping and yogurt mixture. Combine together well.

4. Add the two boxes of instant vanilla pudding to the mixture and stir well. If the orange fluff is too thick, add some of the orange and pineapple juice to the mix until you have your desired consistency.

5. Chill at least one hour or until ready to serve.

6. This recipe will yield 10 cups of orange fluff. Each one cup serving is only one point on the Weight Watchers Points program.

7. Serve in your favorite dessert cups and enjoy!

Tags: whipped topping, only point, orange fluff, oranges pineapples, This recipe

Ideas For School Snacks

Fruits and vegetables make quick and nutritious snacks for school.

Nutritious snacks help your child maintain concentration and energy for the long school day. Snacks that help your child's nutrient needs can include foods from food groups, such as vegetables, fruits and grains. A variety of food can help your children maintain a lifetime habit of healthy eating and reduce their risk of developing certain diseases. Packing the snack in an attractive, reusable container can reduce litter in schools and landfills.

Fruits and Vegetables

One or two servings of fruit or vegetables for snack time count toward the daily U.S. Department of Agriculture's recommendation of 1 to 2 cups of fruit per day for children. Instead of packing a whole apple that may end up coming back or traded for another snack, you can try packing half an apple with favorite berries or grapes. In-season fruits and vegetables, such as watermelon or cooked sweet potato slices, can add variety and color.

Salad in Hand

A half pita pocket can hold vegetables with hummus. Your child can help choose vegetables with different textures and tastes, such as watercress and red bell pepper. A sliced mini bagel with a tomato slice and a leafy vegetable can make a compact snack on the go.

Treats

The occasional small muffin made with whole-wheat flour and a small amount of cooking oil can be a welcome snack at school. Baking your own treats gives you control over the ingredients and portion sizes suitable for your child. You also can substitute dried or fresh fruit in your home baking.

Breads

Low-fat and sodium-reduced spreads can top whole-grain breads and crackers. Flatbreads and bread sticks can be an occasional snack. Another grain option can include brown rice cakes and baked tortilla chips with a small container of salsa or dip. Your child's suggestions for a variety of grain foods can help make snacking a success.

Tags: help your, help your child, vegetables with, your child

Start Chestnut Trees

Chestnut trees were once one of the most important trees in the eastern half of the United States. The lumber from the trees was used to make furniture, and the nuts were a staple food during the cold winter months. In 1904, an Asian fungus was introduced to the country that destroyed nearly 9 million acres of forest. Through crossbreeding, we now have a chestnut tree that is much more resistant to fungus. You can help bring the chestnut tree population back by planting your own seeds.

Instructions

1. Dig a hole 2 feet deep in the spot you intend to plant the chestnut. Put all of the soil you dig up into a pile. Make sure the hole is at least as wide as a milk jug.

2. Take half of the soil from the pile and make a new pile with it. Mix in an equal amount of peat moss with the new pile of soil. Blend them together.

3. Fill in the hole with the peat moss mixture. Place a stake about an inch deep to mark the center of the hole. Let the soil settle for one week.

4. Cut the bottom and top off a milk jug with a box cutter. You should be left with a cylinder shape about 5 inches tall. Push the cylinder into the planting site about 2 inches deep. This will help support and protect the tree in its young stage.

5. Bury the chestnut an inch deep so it is in the center of the milk jug. Cover the seed with soil and water it if the soil is dry.

Tags: about inches, chestnut tree, inch deep, peat moss

Freeze Green Tomatoes

If you still have quite a few green tomatoes hanging on at the end of the gardening season, don't worry. You have lots of options for dealing with the unripe fruit. You can toss them into the compost bin where they will decompose. You can harvest the fruit, wrap them in newspaper, bring them indoors and hope they ripen. Or you can freeze them! This article will go over freeze green tomatoes--it's ultra easy and it ensures that the fruit won't go to waste--because you can make fried green tomato sandwiches all winter long! Add this to my Recipe Box.

Instructions

1. Before your first fall frost, harvest all of the remaining green, unripe tomatoes. Larger tomatoes, including beefsteak, roma and slicing types, freeze best. Bring the fruit indoors, wash them thoroughly in cool water and dry with a clean cotton towel.

2. Stem and core the tomato by inserting a small, serrated paring knife into the tomato right where the base of the stem meets the top of the tomato. Cut the stem free by working the knife around the entire edge of the stem. Pull out the stem and core and discard.

3. Then, using a large serrated knife (I find a bread knife works great), slice the tomato into ? to ?-inch thick slices. Pack the slices into plastic freezer containers, placing a piece of freezer wrap in between each slice. Place the lid on the container and stick it into the freezer.

4. To prepare fried green tomatoes in winter, simply dip the frozen tomato slices in egg, dredge them in your favorite breading mix and immediately fry until golden brown. The breading adheres to the tomato best if it does not thaw prior to frying.

Tags: fried green, green tomatoes

What Are Yellow Grits

Grits have evolved from a Native American food to become a staple of the diets of many Americans. The "Grit Belt" includes the southern states from Texas to Virginia, according to Santa Rosa's "Press Gazette." The Florida Panhandle city takes its grits seriously, boasting its own grit-eating contest, while St. George, South Carolina, calls itself the "Grits Capitol of the World" and holds an annual World Grits Festival.

Creation

Corn grits are coarsely ground corn. Yellow grits are made from yellow corn. Corn grits can be made from white or yellow corn, but you can also make wheat, rice or other forms of grits. In consistency, the grind is larger than that of cornmeal; the "Cook's Thesaurus" likens the grind of grits to that of sand. Traditionally, corn was taken to mill for grinding; corn ground fine enough to pass through the mills' screens was used as meal and the larger pieces used as grits, according to Santa Rosa's "Press Gazette."

Yellow vs. White

Additionally, yellow grits use the whole kernel of corn, whereas white grits have had the hull removed. According to The Old Mill website, yellow grits have more corn flavor and a smoother texture than white grits, and northerners tend to favor yellow grits, while southerners prefer white grits. The Old Mill company operates a 175-year-old water-powered gristmill that still produces ground grains today.

Hominy Grits

Hominy grits are also made from yellow or white corn, but the corn has been soaked and cooked in an alkaline solution and hulled, and the bran and germ removed before use. Yellow hominy is considered a sweeter version than white hominy. Samp is a more coarse version of hominy, while hominy grits are ground to a fine consistency.

Preparation

Grits may be purchased in the grocery store in instant form for quick preparation, but the long-cooking variety is considered better quality by traditionalists. Grits are prepared by boiling a liquid -- which may be water, milk, cream, stock or a combination of these ingredients -- along with seasonings and butter or grease and slowly adding the grits while stirring. The mixture is cooked for approximately 20 minutes over a lower heat. Grits are usually boiled until they thicken into a porridge or oatmeal consistency.

Combinations

While grits are most commonly used as a hot breakfast food, grits hold a prominent place in soul food and southern dishes. They are also used as a side or a pairing with dishes containing very heavily spiced ingredients. Grits may be eaten covered in gravy, cheese or butter and salt or served with seafood, meats or vegetables. Grits may be served and eaten hot or cold.

Tags: made from, white grits, according Santa, according Santa Rosa, Corn grits, from yellow, grits have

Escargot

Escargot is not a common dish in the United States, but in many other countries, it is considered a delicacy or a staple. Escargot has nutritional value; however, it is neither suitable, nor safe to go out into the front yard and scoop up a bucket full of snails for dinner. The escargot people eat has been specially raised and prepared.

History

Escargot is widely considered to be a French dish. However, it has been eaten for thousands of years by people from a variety of cultures. Empty shells have been found by the thousands in the prehistoric caves of human inhabitants.

The ancient Greeks and Romans considered snails to be a delicacy. In the Americas and in Australia, escargot is called abalone and is consumed as a main meal. In Africa, particularly in Nigeria and South Africa, a species of land snail called the Giant African Snail is consumed as a traditional food.

Edible vs Poisonous Snails

Snails that have been bred for consumption are safe to eat. Their diets have been monitored. It is important to use caution when collecting wild snails. The flavor of snails can be altered by what they eat and some snails will have an unpleasant taste as a result. Snails that have consumed poisonous plants will in turn be poisonous until they have been purged.

Preparation

Preparing snails for cooking is a lengthy process. Traditionally, the snails are placed in a wooden box for five to six days during what is called a fasting period. They are washed with running water and placed in a large container with a handful of salt between each layer of snails. After the snails have disgorged themselves, which produces a foam, they are washed again.

Farm-raised snails do not require disgorging with salt. Instead, the snails are placed in a box raised above the ground with grating on the bottom to drain moisture for the same five- to six-day fasting period as the traditional method of preparation. They are washed each day with running water for another two or three days. Snails that are fed dill during the washing period will acquire that flavor.

The snails are boiled in water. The meat is then removed from the shells. The digestive tract is often removed, although some people prefer to leave the organ attached. The meat is submerged in brine (cold salt-saturated water), for 15 minutes, then washed again in fresh water. Escargot is commonly baked and served in the shells, which are thoroughly cleaned and sterilized.

Nutritional Value

Snails are high in protein and low in fat, according to the International Journal of Food Sciences and Nutrition. Snails are 15 percent protein, 2.4 percent fat and 80 percent water. Escargot is also high in essential fatty acids such as linoleic and linolenic acids. One species in Brazil is estimated to have 75 percent polyunsaturated fatty acids, 15.5 percent monounsaturated fatty acids and 23.25 percent saturated fatty acids.

Legend of the Escargot Maiden

A Chinese legend tells the story of a bachelor who found lifelong happiness with an escargot maiden. The bachelor found a large snail one day when he went to work. He prepared a tank for it in his home. Three years later, he came home from work to find a fully cooked meal prepared for him. Each day after that, he returned home to find a delicious meal. He suspected that a neighbor had cooked the meals, but she denied it.

One day, the bachelor came home early and hid by a window. He saw a beautiful young woman preparing a meal for him. When she was done, she returned to the water tank. The man surprised the young woman one day and locked her in a room in his home. He checked the water tank to find only an empty shell. He hid the shell in the backyard and then let her out of the room.

When the young woman rushed to the water tank, she found that the shell was gone and she began to cry. She explained that she was repaying a debt because the man had saved her life and had taken care of her. The bachelor married the young woman, had a son and a daughter and lived happily ever after.

Tags: fatty acids, have been, young woman, Snails that, water tank, acids percent

Substitute Lowfat Foods For Favorites

Substitute Low-Fat Foods for Favorites

A low-fat diet is one step toward a healthier lifestyle. Eating too many unhealthy fats is thought to contribute to many health problems. Fortunately, it is easy to substitute low-fat foods for high-fat favorites.

Instructions

List Your Favorites

1. List your favorite higher-fat foods like lunch meat, ice cream and French fries.

2. Group favorites by category: Dairy/Eggs, Condiments/Dressings/Sauces, Snacks/Packaged Foods, Desserts/Baked Goods and Meat/Chicken/Fish. It is OK if foods overlap categories.

3. Experiment with substitutions for each category.

Identify Low-Fat Dairy and Eggs Options

4. Have 1% skim or soy milk instead of whole or 2%. If these taste "thin," start with 2% and work down. In recipes, use low-fat or fat-free milk products or milk substitutes. Flour, cornstarch or arrow root can thicken sauces without adding fat.

5. Buy light or fat-free versions of favorite cheeses like cheddar, Swiss and provolone. Some cheese is naturally lighter, like Jarlsberg, goat cheese and skim milk or part-skim milk mozzarella. Soy or rice cheese are also good options. Substitute light or fat-free versions of cream cheese, cottage cheese and ricotta cheese.

6. Sample the many brands and flavors of plain or sweetened low-fat or fat-free yogurt.

7. Scramble or fry egg whites or egg substitute. If you can't give up whole eggs, use 3 whites for every yolk.

Familiarize Yourself With Low-Fat Condiments, Dressings and Sauces

8. Make tuna, chicken, pasta and potato salads with light or fat-free mayonnaise, canola, sunflower or soy mayonnaise.

9. Minimize your use of oils. Substitute juice, broth or wine in marinades, dressings and sautes.

10. Cook or bake with canola oil, olive oil, safflower oil, sunflower oil or yogurt spreads. Sprinkles and sprays can add butter or olive oil flavors with minimal fat content.

11. Get low-fat or fat-free salad dressings or switch to vinegar or citrus-based dressings.

Discover Low-Fat Prepared Foods and Baked Goods

12. Buy tuna packed in water. Drain oil from anchovies and sardines before you eat them.

13. Pick clear broths over cream-based soups. Vegetable soups are often lower in fat. Low-fat and fat-free canned soups are available at most supermarkets.

14. Eat light or fat-free ice cream, frozen yogurt, sorbet or sherbet. Make sundaes with frozen yogurt, sliced fruit, chocolate syrup and light whipped cream. A wide variety of low-fatice cream bars and ice cream sandwiches make quick and light desserts.

15. Sample lighter frozen entrees and snacks. Try low-fat or "lite" pizza, pasta, stir fry and enchiladas.

16. Bake with canola oil or yogurt spreads, fruit puree or low-fat yogurt.

17.Find low-fat versions of cookies, crackers and other snack foods. Many light corn and potato chips are either baked or made with smaller amounts of healthier oils. Substitute popcorn or pretzels for a light but satisfying crunch.

18. Substitute oven fries or baked potatoes for French fries.

Use Low Fat Meat, Chicken and Fish

19. Get round steak, sirloin, flank steak, tip roast, porterhouse, T-bone or tenderloin. Buy the leanest hamburger available or substitute ground turkey or crumbled veggie burgers.

20. Find lean cuts of veal, beef, pork or lamb available. Substitute turkey or chicken for these meats in recipes.

21. Broil, roast, poach, grill or bake fish. Tuna, salmon, swordfish, trout, mahi-mahi and tilapia, cod and haddock are naturally low in fat.

22. Reduce or replace meat or poultry with veggie burgers, tofu, beans, peas or lentils in casseroles, soups and stews. Portobello mushrooms and eggplant are also delicious, hearty alternatives.

23. Swap high-fat cold cuts, hot dogs and sausages with turkey or soy versions. Spice up your sandwiches with deli turkey, chicken and light ham, all of which come in a variety of flavors, such as smoked, honey roasted, peppercorn, buffalo and barbecue.

Tags: light fat-free, Baked Goods, Chicken Fish, Condiments Dressings, Condiments Dressings Sauces, Dairy Eggs, Dressings Sauces

Homemade Cream Of Broccoli Soup

Homemade Cream of Broccoli Soup

Cream of Broccoli soup is best when it is homemade. On a chilly fall evening, you can be eating a filling dinner in less than an hour, start to finish.

Ingredients

You will need eight tablespoons butter, 2/3 cup flour, four cups cut broccoli, six cups vegetable broth, 3/4 cup half and half, three cloves garlic minced and a sprig or two of parsley. You will also need two saucepans.

Directions

Over low heat, melt six tablespoons butter in a saucepan. Add the flour. Stir until it is blended. Remove from the heat and set aside. In the other saucepan, melt the remaining two tablespoons butter. Add chopped broccoli and stir for approximately six minutes. Add the vegetable broth and the minced garlic. Turn up heat to medium. Bring to boil. Add the flour mixture now, stirring constantly. Cook until soup has thickened. Add the half and half. Stir through. Spring parsley on top. Serve while hot.

Variations

Try adding bacon crumbs or chopped onions or other seasonings for a different taste. You can also substitute the vegetable broth for chicken broth.

Tags: Cream Broccoli, tablespoons butter, vegetable broth, Broccoli Soup, half half, Homemade Cream

Make Wheat Noodles

Pasta is a staple in the diets of people all over the world. The shape and ingredients may differ slightly, but the result is generally very similar. Making the pasta at home can ensure that this delicious meal is healthy by adding whole wheat to the recipe.

Instructions

1. Mix salt with both flours in a large bowl, then clear a well in the center.

2. Whisk the eggs and water together in a small bowl, and pour into the well. Mix to form a ball of dough.

3. Dump the dough onto a floured surface, and knead until smooth.

4. Cover and let rise for 30 minutes.

5. Rub flour onto your hands and the rolling pin. Roll the dough until it's an eighth-inch thick. It may be necessary to periodically sprinkle the dough with flour to keep it from sticking to rolling pin.

6. Use a pasta machine or manually cut pasta into quarter-inch-wide noodles. Place cut noodles aside to harden.

7. Drop noodles into a pot of boiling water and cook for 10 to 15 minutes.

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Use Metal Jello Molds

Unmold gelatin carefully from metal molds.

Plain or fancy, any metal container with an open top can mold Jell-O. Decorate your kitchen walls with metal molds -- they come in all shapes, sizes and patterns. Copper, aluminum and tin molds make interesting wall decor. Paint the outside for decorating and still mold gelatin in them. Speed up gelatin making by using a pre-chilled metal mold because metal transfers heat faster than glass or plastic, so the gelatin sets faster. Once the Jell-O is jelled, the tricky part is getting it out of the mold intact. There are several ways improve the odds of a perfect result.

Instructions

1. Slip a thin knife blade between the gelatin and the mold to admit air and break the suction. Invert the plate over the mold, hold them firmly together with both hands and flip the lot. If necessary, give the package a sharp shake to loosen the Jell-O. This is the traditional method. The knife trick can be difficult to execute without scarring the gelatin, and the more ornate the mold, the greater the risk.

2. If the Jell-O won't come out of the mold, dip the bottom of the mold into the bowl of warm (not hot) water and submerge it up to the rim, but don't let any water get into the mold. Hold it there for about 15 seconds. Remove the mold from the water, add the plate and invert. The idea is to melt the gelatin touching the mold just a little so the whole thing can slide out. Refrigerate the gelatin immediately.

3. Spray the interior of the mold lightly with plain water before pouring in the gelatin mixture. When it has set, use wet fingers to pull the gelatin gently away from the sides. Wet the serving plate before placing it over the mold to make it easier to center the Jell-O on the plate. Wipe away any excess water before refrigerating.

4. Spray the inside of the mold with cooking spray or rub it with salad oil before adding the Jell-O. This will help it slide out easily, but may leave a film on the surface. If the gelatin contains fruit or vegetables, any film will be less noticeable.

5. Make an opaque gelatin by whipping it or adding cream cheese or cottage cheese and use mayonnaise to "grease the skids." It won't show.

6. Spray the mold with cooking spray and then line it with plastic wrap. If a clear gelatin jewel is desired, smooth out all the wrinkles in the plastic wrap before adding the Jell-O. For a "crackle" effect, push the wrap into lots of wrinkles. Turn the molded gelatin out onto the serving plate and peel off the plastic wrap.

Tags: plastic wrap, adding Jell-O, before adding, before adding Jell-O, cooking spray, Jell-O This, metal molds

Freeze Banana Slices

Slice up your bananas prior to freezing them.

Bananas are a tasty fruit to have on hand for making many things -- from banana bread to smoothies. But bananas often ripen too quickly, especially when the weather gets warm. You can keep bananas on hand for all your favorite recipes by freezing banana slices the right way. This will preserve all their nourishing goodness, which includes high amounts of vitamin C and potassium.

Instructions

1. Make sure your cookie sheet will fit in your freezer. If so, continue with Step 2. If not, choose a smaller flat dish and then continue with Step 2.

2. Peel your bananas and use the knife to slice them into half-inch-thick slices. Figure on one banana equaling about 12 slices. You may want to write this on the freezer bag you'll be using with a permanent marker.

3. Lay the slices on the cookie sheet in a single layer. It doesn't matter if the slices touch each other.

4. Place the entire cookie sheet into the freezer for one to two hours.

5. Remove the cookie sheet from the freezer. Quickly remove the frozen banana slices and place them into the freezer bag. Push on the side of the slices to slide them as opposed to trying to lift them straight up.

6. Place the freezer bag full of frozen banana slices back into the freezer.

7. Use these banana slices in all of your favorite recipes. Simply take out the amount you need. Let the banana slices thaw for recipes like bread. Leave them frozen to make cold treats like peanut butter banana smoothies.

Tags: cookie sheet, banana slices, into freezer, banana slices, continue with

Hibiscus Tree Seeds

The seeds of hibiscus trees develop inside of pod-like structures known as capsules. While these capsules are technically fruits, they are predominately inedible. A single capsule can contain anywhere from between 0 and 60 hibiscus tree seeds, although most capsules contain between 10 and 20. While all hibiscus seeds have fuzzy exteriors and are approximately the size of apple seeds. Seed characteristics do vary slightly from one hibiscus tree species to the next.

Chinese Hibiscus

While the precise origins of the Chinese hibiscus tree (Hibiscus rosa-sinensis) are unclear, the University of Florida Institute of Food and Agricultural Sciences (IFAS) Extension notes that the tree likely sprang up first in China. Travelers then introduced Chinese hibiscus tree seeds to the South Pacific and Hawaii and eventually some of these seeds -- with the help of more travelers -- ended up in the southern continental United States.

The seeds of the Chinese hibiscus are dark brown to black. You should collect the seeds from fertile trees in the spring, prior to when the Chinese hibiscus capsules eject the seeds onto the ground. For best results, plant the seeds in humid, 80-degree Fahrenheit soil for the first four weeks of germination and then transplant the seeds to 70 F soils. A Chinese hibiscus tree growing from seed will take between 10 and 14 months to flower. The tree's flowers come in a variety of colors, including yellow, orange, red, pink and white.

Rose-of-Sharon

In comparison to other hibiscus tree seeds, the seeds from the Rose-of-Sharon (Hibiscus syriacus) are very easily germinated. As Ohio State University states, if left unattended, the seeds will often disperse naturally and form colonies of trees in their surrounding area. While Chinese hibiscus seed capsules open and eject seeds during the spring, Rose-of-Sharon seed capsules may retain seed and persist into winter.

These capsules are green to brown and color -- offering little ornamental value -- while the seeds inside them are brown. For best results, plant Rose-of-Sharon hibiscus tree seeds in moist, but well-drained soil that contains high amounts of organic matter. The flowers of the Rose-of-Sharon can be several colors including blue, violet, mauve, purple, red and white.

Hawaiian White Hibiscus

Two species of hibiscus tree are known as Hawaiian white hibiscus or koki'o ke'oke'o: Hibiscus waimeae and Hibiscus arnottianus. While both species of hibiscus produce white flowers with pink stamen, their seeds and seed capsules are slightly different. According to the University of Hawaii's native plant propagation database, the seed capsules of the Hibiscus waimeae are tough, approximately an inch long and contain brown seeds. In contrast, the seed capsules of the Hibsicus arnottianus are papery, half-an-inch to an inch long and contain yellowish brown seeds. For best results, plant Hawaiian white hibiscus tree seeds in a moist but well-drained area that receives shade.

Tags: Chinese hibiscus, hibiscus tree, hibiscus tree seeds, seed capsules, hibiscus tree, best results

Dry Apricots With Sulphur

Dry apricots with a sulfur solution to keep the fruit fresh and flavorful.

When you decide to dry apricots, always use fresh and high quality fruits that are at the peak of ripeness. Apricots need treated in a sulfur solution to help prevent them from browning while they dry. A sulfur treatment helps to protect the fruit flavor, texture and shelf life of the apricots. Sulfur treatments also retain vitamins A and C so that they apricots remain full of nutrients after they dry completely.

Instructions

1. Wash the apricots under cool running water to remove debris and dirt. Cut away any bruises or discolorations.

2. Slice the apricots into uniform 1/4 to 1/2 inch slices. You can also slice the apricots in halves. Cutting the apricots into even slices ensures that they dry quickly and at the same time.

3. Combine 1 tbsp. of ascorbic acid with 1 qt. of cool water. Soak the apricots in the solution for up to one hour while you prepare the pretreatment liquid. The holding solution helps keep the apricots fresh.

4. Dissolve 1 1/2 tsp. of sodium bisulfate for every 1 qt. of water. Soak the apricots in the solution for five minutes.

5. Remove the apricot slices and place them into a colander. Rinse the slices under cold water lightly and then arrange them on drying trays in a single layer.

6. Set the dehydrator to 140 degrees Fahrenheit. Dry the apricots for six hours if you sliced them thinly. Apricot halves may take up to 36 hours to dry completely. Stir the apricots or turn them over every four hours.

7. Test the apricots to determine if they are ready to store. The apricots will feel soft and pliable and no moisture will remain when you slice them open.

8. Condition the apricot slices to determine if they dried properly before you store them. Place the apricot slices in a large plastic container so that it remains two-thirds of the way full. Cover the container loosely and store it in dry, ventilated and warm location for up to 10 days. Stir the apricots daily and examine the container for moisture. If you notice moisture in the container, continue to dry the apricots.

9. Store the dried apricots in glass jars or moisture proof containers. Place the container in a dark, dry and cool location such as the refrigerator. The dried apricots will last for up to 12 months.

Tags: apricot slices, apricots into, apricots solution, apricots will, determine they, dried apricots, Soak apricots

Make Lowfat Nacho Dip

Make Low-Fat Nacho Dip

Nacho dip is a must have at any party or gathering, and this low-fat version is just as rich, creamy and delicious as the regular nacho dip. Make this nacho dip and your guests and family will wonder where you bought it from. Better yet no one will suspect that it's low-fat. Follow the easy steps below and you can serve this wonderful dip anytime.

Instructions

1. Chop the onions and sweet peppers finely.

2. Combine the mayonnaise, sour cream and cream cheese until well blended. Pack into the bottom of a serving bowl.

3. Pour a layer of the salsa over the cream cheese mixture on the bottom.

4. Add sweet onions as the layer above the salsa. Then sprinkle the red and yellow sweet peppers over the onions.

5. Place a layer of shredded lettuce over the sweet pepper layer. Sprinkle the reduced fat shredded cheddar cheese over the lettuce.

6. Refrigerate the dip for at least an hour to allow the flavors some time to blend together. Serve with nacho chips.

Tags: cream cheese, sweet peppers

Goat Cheese

About Goat Cheese

Goat cheese is an ancient creation made from the milk of goats. Although it has mainly been found in Middle Eastern areas through much of history, its worldwide popularity is increasing due to its beneficial health aspects and unique flavors. The most common types are the Greek feta and the French chevre.

Identification

Goat cheese, as might be expected, is made from the milk of goats. It can be soft and easy to spread, like chevre, a semi-firm variety like feta, or a hard, aged type. Goat cheese is most common in Africa, the Mediterranean and Middle Eastern regions, where goats are more abundant than cows. Nevertheless, many of the best chevre varieties are produced in France, such as Bucheron, Crottin de Chavignol, Rocamadour and others. Goat cheese has been produced in France since the 8th century.

Types

Feta is one of the oldest types of cheese, originating in the Mediterranean thousands of years ago. It is white, semi-firm and can range from mild to sharp, with a distinctive tangy flavor. In the United States, feta is typically made from cow's milk, so buyers need to check the label to make sure the product is goat cheese.

Chevre is a softer variety and is the type people most often think of when referring to goat cheese. With a creamy texture and a mild delicate flavor, chevre can be used in any recipe calling for cream cheese.

Function

A very basic goat cheese can be made in a home kitchen by warming the milk, adding rennet and then draining and pressing the resulting curds. For an aged variety, the cheese is typically treated with salt in order to form a rind, and then stored in a cheese cave--a refrigerated area kept at 55 degrees Fahrenheit--for several months.

History

Goat cheese originated in Middle Eastern areas, which were not conductive to raising cows. They could be herded like sheep from one grassy area to another. We find this food mentioned in what scholars acknowledge as the oldest book in the Bible, where Job complains to God, "Hast thou not poured me out like milk, and curdled me like cheese?" (Job 10:10)

Benefits

Humans can digest goat's milk more easily than cow's milk because it is much thinner and lower in fat. Many lactose-intolerant people are able to eat goat cheese. It also has fewer calories and lower amounts of cholesterol. Goat cheese makes a good option for dieters. Adding feta crumbles to salads or as part of a stuffing for peppers, or melting chevre on vegetables or garlic bread, adds a flavorful touch.

Tags: from milk, Goat cheese, made from, made from milk, Middle Eastern, Eastern areas, from milk goats

Fillet Catfish

Fish fillets are a healthy and quick option to cook for lunch or dinner. Catfish can be fried or grilled to make a tasty meal. If you've caught your own or purchased a whole fish at the store, filleting catfish is simple.

Instructions

1. Find a clean plastic cutting board and place it head side up. Avoid using wood cutting boards since they can absorb the raw meat and grow bacteria. Alternatively, you can nail its head to a tree.

2. Make two small cuts in the skin just below the head. Look for the two muscles that are from the head to where the first barb is located. You're looking for the location in which the muscles connect to the head to make the cuts

3. Peel the skin from head to tail with the pliers. If this is done correctly, then the skin will come off in a few pieces. Run the knife down one side of the spine. This is the start of one fillet.

4. Pull the meat away from the fish very gently. Simultaneously run the knife down the cut as you are pulling. Do not cut the ribcage or other bones.

5. Cut across it just above the tail, which will separate it from the body partially. Continue to run the knife down the other side while cutting around the bones. Find the belly area and gently pull it away while continuously running the knife down your cut. The meat will eventually pull away completely.

6. Continue the same process on the other side of the catfish. You will then have two fillets.

7. Wash both catfish fillets completely to remove the blood. Pat dry and refrigerate for up to 2 days. Or you can freeze or cook the fish immediately.

Tags: knife down, from head, other side, pull away

Make Manicotti With Cheese

Manicotti with cheese is an authentic Italian meal that will please the whole family. Serve this dish with garlic bread and a salad to make a very filling dinner.

Instructions

1. Brown and drain the ground chuck, if you decide to include it.

2. Prepare manicotti tubes according to package directions. Adding 1 or 2 tablespoons of olive oil to the water will prevent the tubes from sticking together. Decreasing the cooking time by two or three minutes will result in firmer tubes that are easier to stuff.

3. Mix the cheeses, eggs and seasonings and set the mixture aside. Mix the ground chuck into the spaghetti sauce.

4. Cover the bottom of a 13-by-9-by-2-inch glass pan with a thin layer of the sauce mixture.

5. Drain the tubes. Using a small spoon, fill the tubes with the cheese mixture and place in the coated baking dish. Cover with the remaining sauce mixture and top with any remaining cheese.

6. Bake for 30 minutes at 350 F. Serve hot.

Tags: ground chuck, sauce mixture, with cheese, with remaining

Use Yogurt Or Sour Cream Instead Of Mayo

Sour cream and yogurt are welcome additions to a salad.

Mayonnaise is listed as a star ingredient in many recipes. The creamy mouth-feel of mayo might contribute taste and texture to culinary delights, but not everyone can indulge. For dieters looking to cut fat or for those who cannot consume egg products, mayonnaise is off-limits. Fortunately, you can easily substitute yogurt or sour cream for mayonnaise in most recipes. Whether you are making a salad, dip or sauce, you can replace the mayonnaise without sacrificing taste or mouth-feel.

Instructions

1. Substitute yogurt for mayonnaise in equal proportions. If a recipes calls for ½ cup of mayonnaise, use ½ cup of yogurt. Low-fat or fat-free yogurt options work especially well in traditionally mayonnaise-based salads. If you are cooking the yogurt in a recipe, add 1 tbsp. of cornstarch per cup of yogurt to prevent the yogurt from separating during heating.

2. Use an equal amount of sour cream for the mayonnaise listed in a recipe. For instance, if a salad calls for 1 cup of mayonnaise, use 1 cup of sour cream. Wisk the sour cream to soften it and recreate the same consistency as mayonnaise before using. Sour cream works especially well in dips and sauces and can be heated.

3. Mix a combination of equal parts sour cream and yogurt to replace mayonnaise. This mixture will impart a tangy flavor and creamy texture to salads, sauces and dips.

Tags: sour cream, calls mayonnaise, cream mayonnaise, cream yogurt, especially well, replace mayonnaise

Use Xanthan Gum To Replace Gelatin

Gelatin is a water-soluble glutinous protein obtained from animal tissues. It is used to bond certain ingredients in a recipe together, and to keep them from separating during and after the cooking or baking process. However, gelatin can not be eaten by all. Vegans will not eat gelatin because it contains animal tissues, members of particular religious groups will not eat certain types of animals or their byproducts, and some people may have food allergies or dietary restrictions which prevent them from eating gelatin. When preparing a recipe which calls for gelatin for individuals who fall into one of these groups, there is an alternative. Xanthan gum is a thickening, stabilizing and emulsifying agent made from polysaccharide, which is a gluten-free, corn-based product. It can safely replace gelatin in any recipe that calls for it, with no extra preparation or baking needed. Xanthan gum and gelatin are commonly used to in the production of baked goods, such as breads and muffins. The gum or gelatin holds the item together and prevents it from going flat. Using either of the products in dairy and salad dressings keep the ingredients bonded, preventing them from separating. Additionally a small amount of either product can be used in ice cream and frozen yogurts to prevent ice crystals.

Instructions

1. Find xanthan gum in the baking aisle of your grocery store. Xanthan gum is sold in a powdered-form and is commonly found in individual-sized packets. If you are unable to find it at your regular grocery store, try a health food store or a grocery store which specializes in gluten-free or organic products.

2. Measure out half the amount of xanthan gum in lieu of the full amount of gelatin that a recipe calls for. For example, if the recipe calls for 2 tbsp. of gelatin, use 1 tbsp. of xanthan gum. For baked products, the amount of xanthan gum is typically around 1 tsp. for every cup of flour added. Always measure the xanthan gum carefully. If too much is added, your product may be heavy or gummy.

3. Add the xanthan gum to the recipe when the recipe calls for you to add gelatin. It is typically whisked or mixed into the ingredients in the bowl, causing the ingredients to stick or gel together.

4. Prepare the recipe following the remainder of the recipe. No further steps, precautions or ingredients need to be added or substituted. Once your items are prepared, note the texture and consistency of the item. If it seems to be too heavy or gummy, cut out 1/4 tsp. of xanthan gum from the recipe the next time you prepare the recipe. It may take several attempts to find a consistency that you are happy with.

Tags: grocery store, recipe calls, them from, amount xanthan, animal tissues, calls gelatin, from separating

Cook Hamburgers In The Crock Pot

Raw hamburgers turn out moist and juicy in a slow cooker.

If your kids want burgers for dinner, and you know you won't have the time to both prep and grill them when you get home in the evening, look to your trusty slow cooker to lend you a hand. Slow cookers are not just for stews or chili; you can prepare steak, chicken and even burgers in a slow cooker. All you have to do is prepare the patties in the morning, throw them in the slow cooker with a simple sauce to prevent burning, and come home to fully-cooked patties, ready to serve in the evening.

Instructions

1. Place the chopped onion into the slow cooker.

2. Combine the ground beef and 1 egg in a bowl. Mix them well and season them with salt and pepper. Add additional spices as you see fit.

3. Shape the beef mixture into six evenly sized hamburger patties, about 3/4-inch thick.

4. Place the individual patties stacked on top of each other, in the slow cooker on top of the onions. If the crock pot is large enough, you may be able to make two stacks of three patties.

5. Pour about 2 cups of your favorite barbecue sauce, whether store bought or homemade, on top of the patties. This allows the patties to simmer in a sauce, necessary when cooking in a slow cooker. Alternately you can use other types of sauce such as a ketchup mix or a cream of mushroom soup, depending on what you want your burgers to taste like.

6. Cover the slow cooker with the lid and set the heat to low. Leave the patties to cook for seven to nine hours, until the meat is soft and tender, and the juices run clear.

7. Separate the patties with a spatula and serve on hamburger buns.

Tags: slow cooker, cooker with, slow cooker with

Take The Burnt Taste Out Of Food

Take the Burnt Taste Out of Food

Whether you're new to preparing your own food or you're trying to adapt to using a new stove or appliance, burning your food happens from time to time. Fortunately, depending on the food and extent of the burning, you can remove the burnt flavor from the food. From burnt toast and scorched pizza to crispy pie crusts and blackened brownies, repairing the affects of your cooking crises doesn't have to be difficult.

Instructions

Burnt Toast

1. Grasp the toast by holding the outer edges of the toast with your fingertips.

2. Point the butter knife blade away from you and scrape the surface of the toast gently in outward sweeps. Do this over the garbage can as the black bits will need a place to land.

3. Spread a dollop of butter on the freshly scraped toast after the black has been removed.

Scorched Potatoes

4. Remove the scorched mashed potatoes off of heat immediately.

5. Tip the pan upside down over a glass bowl. Do not attempt to stir or scrape the mashed potatoes from the bottom. The good potatoes should slide ride out of the pan, leaving the scorched part behind.

6. Skim the top layer of the potatoes in the bowl off with a spoon if any scorched pieces are still visible.

7. Cover the potatoes in the bowl with a dollop of butter for taste.

8. Discard of the scorched remains in the pan.

Tags: bowl with, Burnt Taste, Burnt Taste Food, dollop butter, mashed potatoes, potatoes bowl

Healthy Easter Snacks For Kids

Creative Easter-themed snacks will entice kids to put down their candy baskets, at least for a moment.

Easter, like Halloween, is a day when children are on a continuous sugar high. With chocolate-filled Easter baskets, cookies, candies, and eggs filled with jelly beans, providing a few healthy snacks during the day for kids to munch on is essential to help prevent a sugar crash. In order to entice your child away from her Easter basket long enough to get in a few healthy bites, the snack must be attractive and specially Easter-themed in itself.

Carrots and Dips

Carrots and dip are a classic Easter snack food, as carrots, after all, are the food of choice for the Easter Bunny. Fresh sliced carrots or whole baby carrots are perfect for kids to dip into bowls of peanut butter, ranch dressing, hummus, bean dip, spinach dip or almond butter.

Pastel Bagels

Food dye can make almost any snack more desirable, including a regular bagel with cream cheese. Separate white cream cheese into small bowls and dye each with a pastel Easter color: pink, light blue, yellow and green. Place the bowls out along with halved bagels and allow the kids to spread their own cream cheese on each half to create Easter egg bagels.

Dyed Egg Salad

After all of the Easter eggs have been collected, use the dyed eggs to make a colorful egg salad for the kids to snack on throughout the day. Add pieces of celery, peas or zucchini to the mix. Serve the salad in bowls, on crackers or as a sandwich.

Bunny Trail Mix

Trail mix or party snack mix is a classic among favorite children's snacks. Though not the most healthy snack, nuts and seeds at least offer some protein during the candy-filled day. Mix together a variety of nuts with salty crackers, miniature pretzels, dried fruit and dried seeds such as sunflower or pumpkin. Add jelly beans or malted eggs to the mix to add a flair of Easter.

Fresh Fruit Salad

Make a salad from fresh spring fruits, such as strawberries, cherries, melons, bananas, apples and anything else that is in season in your area. Mix them together with lemon juice and nuts, such as sliced almonds or pistachios, for a light and colorful snack during any time of the day.

Snack Filled Eggs

Kids love the novelty and surprise of treat-filled plastic Easter eggs. An easy way to make an exciting yet healthy snack is to stuff the plastic eggs with non-candy items such as peanuts, cashews, roasted almonds, raisins, dried apricots or cranberries, popcorn, dry cereal, goldfish crackers, miniature pretzels, cheese cubes and virtually anything that fits inside of a plastic egg. The novelty of the egg will make even regular, everyday snacks more appealing to children.

Cookie Cutter Sandwiches

Shaped bread makes any flavored sandwich stand out among the rest. Tea sandwiches filled with deli meats, egg salad, tuna fish or peanut butter and jelly make filling healthy snacks during the day when kids are too preoccupied with their candy-filled Easter basket to sit down to lunch. Use cookie cutters shaped like eggs, bunnies or flowers to cut sandwich bread into shapes for small novelty sandwiches.

Tags: cream cheese, crackers miniature, crackers miniature pretzels, Easter basket, Easter eggs, filled with

Reconstitute Dried Utazi Leaves

Utazi leaves are a popular ingredient in Nigerian cooking, commonly used in soups and stews. The leaves have a subtle, bitter flavor that adds depth and balance to traditional Nigerian dishes. Available in many African food markets in the United States, utazi leaves are typically sold dry and must be reconstituted to bringing them back to a usable state. The leaves can be rehydrated in a matter of minutes using common kitchen equipment.

Instructions

1. Measure four cups of water into a medium-sized cooking pot. Place the pot on your stove and turn the burner on high.

2. Bring the water to a rolling boil. Remove the pot from the heat and turn off the burner.

3. Add the dried utazi leaves to the water, stirring with a long-handled spoon until the leaves are thoroughly submerged. Let the utazi leaves stand until they become soft and pliable and their color turns from dark to pale green.

4. Strain the untazi leaves through a sieve. Add the leaves directly to your soup, or store in a refrigerated airtight container for up to three days.

Tags: utazi leaves, turn burner

Make Baked Artichoke Dip

Make Baked Artichoke Dip

Condiments and appetizers make a party come alive. They are great conversation starters, and they're where you will find most of the crowd when you walk into the room. One of many favorites is artichoke dip. Here is a recipe for baked artichoke dip that is sure to be a crowd-pleaser!

Instructions

1. Drain the water from the can of artichoke hearts. Place the drained artichoke hearts on a cutting board. Finely chop the artichoke hearts.

2. Chop the garlic on the cutting board.

3. Transfer the chopped garlic and chopped artichoke hearts to a bowl. Mix in mayonnaise, lemon juice, cream cheese and almost all the grated Parmesan or Romano cheese (reserve a little for later use). Blend well.

4. Place the mixed ingredients into a casserole dish. Sprinkle bread or cracker crumbs over the ingredients. Sprinkle the reserved cheese over the top.

5. Place of sprig of parsley on top of dish before serving. Serve hot with crackers of choice.

Tags: artichoke hearts, Baked Artichoke, cutting board, Make Baked, Make Baked Artichoke

Cook Pinoy Chicken Macaroni Salad

Pinoy is a term often used to refer to individuals from the Philippines. One exciting thing about chicken is that it can be cooked in hundreds of different ways. If you are looking for a new chicken recipe to prepare, you can use a recipe that comes from another country to experience a whole new flavor. Pinoy chicken macaroni salad will give you a taste of cooking from the Philippines.

Instructions

1. Set the macaroni noodles in a pot of boiling water and cook until they are soft. This should take about 12 minutes. Then drain out the water. Pour your macaroni noodles into a large bowl.

2. Cut your chicken into small pieces and add them to your bowl of macaroni.

3. Drain your can of crushed pineapples. Pour the pineapples into your large bowl.

4. Add the mayo, sweet relish, cheddar cheese cubes, shredded carrots, and diced onions to the large bowl. Cut your hard boiled egg into bite-sized pieces and add these pieces to the large bowl.

5. Dash the salt, pepper, and sugar on top of the ingredients in your large bowl. Mix them all together. Serve in individual bowls.

Tags: large bowl, bowl your, from Philippines, large bowl your, macaroni noodles

Boil Peanuts In A Pressure Cooker

Boil Peanuts in a Pressure Cooker

Boiled peanuts are a Southern tradition, but cooking the peanuts can take hours. Raw nuts are cooked in their shells with a generous amount of salt. They're usually available from May through November and are sold at roadside stands across the region. The boiled peanut is South Carolina's official snack food. Using a pressure cooker cuts the time down to under half an hour. Use this simple method to boil peanuts in a pressure cooker.

Instructions

1. Rinse any dirt from 2 pounds of raw peanuts in the shell and put them in a pressure cooker.

2. Add 1 cup kosher salt and enough water to fill the cooker two-thirds full. Lock the lid onto the pressure cooker.

3. Bring to pressure over high heat, then reduce the heat to medium high. If your pressure cooker has a gauge, keep it at 10 pounds of pressure. Otherwise keep it at a moderate, steady release of steam.

4. Cook for 25 minutes and remove from heat. Wait 15 minutes and release the remaining pressure and remove the cooker lid.

5. Let the peanuts cool in the salted water. If you prefer less salty peanuts, remove them from the water and cool.

6. Store cooked peanuts in the refrigerator for up to 2 weeks, or freeze them. Boiled peanuts can be eaten shelled or whole.

Tags: pressure cooker, Boil Peanuts, Boil Peanuts Pressure, Boiled peanuts, Peanuts Pressure, pressure cooker

Grill Pineapples And Peaches On A Gas Grill

Summer time means grilling time, but don't limit yourself to steaks, burgers and chicken. Fruit makes great additions to the gas grill. The grilling process gives an exotic taste to grilled pineapple and peaches, creating a carmelized glaze. These grilled fruits taste great by themselves or with ice cream.

Instructions

1. Choose firm, not overly ripe fruit. Fruit should only give slightly when you touch it.

2. Cut pineapple and peaches for the grill. Dispose of the peach pit and seeds, plus the pineapple core. If you want a nice look, cut the fruit in slices with holes in the middle. If this is too much trouble, quarter both the peaches and pineapple; cutting each pineapple quarter in 3 wedges.

3. Peel the peaches, but consider leaving the pineapple skin on to use as a handle when eating.

4. Apply any grilling sauces to the fruit with a brush or combine the sauce and fruit in a sealed plastic bag to coat the fruit. Some good ingredients for grilled peaches and pineapple are butter or oil, brown sugar or honey, lemon or lime juice and even rum.

5. Preheat a clean grill after applying nonstick cooking spray.

6. Place the fruit on the grill. After about 4 minutes, you should see grill marks and can turn the fruit over.

7. Remove pineapple and peaches from the grill when the surface of the fruit looks dryer and turns a golden color. You should notice a fragrant aroma. Brush additional glaze on your grilled fruit if desired and enjoy.

Tags: pineapple peaches, peaches pineapple

Cognac Grades

Cognac conjures images of after-dinner drinks by the fire, a snifter cupped gently in one hand as the aromas tantalize the nose. Cognacs are among the most sophisticated drinks in the world, but not all cognacs are created equal. Each cognac has its own rating based on many factors and enforced by French law.

History

Cognac is a type of brandy that is named after the French town of Cognac. According to French law, cognac must pass rigorous standards that have been in place for about 300 years in order to be called cognac. Brandies are wine that has been distilled to a greater alcoholic potency and then aged in oak casks. Cognacs are similar, but are restricted in the kinds of grapes they are distilled from and must be aged for at least two years in French oak barrels. Even with these provisions, there are three grades of cognac that depend on their age and quality.

Types

The lowest grade of cognac is the V.S. grade, which stands for "very superior" or "very special." It is aged at least three years before it is bottled. Most V.S. cognac is around 4 1/2 years old, and some of its content may be older than that, since cognacs are blended spirits.

Types

The middle grade of cognac is the V.S.O.P. or "very superior old pale." This grade of cognac is aged at least four years, but the typical V.S.O.P. range seems to be between 10 and 15 years, with 12 years the average offered by cognac companies. At this age, the cognac tends to be "smoother" in taste and is often savored for its unique flavor notes.

Types

The most expensive and oldest grade of cognac is X.O. for "extra old." This cognac has been aged for at least six years in the oak barrel. The average age of X.O. cognac is around 20 or so years, but older ages up to 40 years or more are still available. This is the grade at which the cognac has become the most mellow and smooth and at which the notes and subtleties of the cognac are most apparent.

Considerations

Appellations can be appended to these grades such as "Napoleon" and "Imperial" to denote special care or extra aging of the cognac. These appendages are in addition to, not in place of, the three official grades. Therefore, it is possible to have an X.O. cognac and an X.O. Napoleon cognac from the same bottler.

Cognacs are also divided by the region and subregion in which their grapes are grown. The regions are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. The region of origin may sometimes be noted in order to increase the value of the cognac.

Tags: aged least, grade cognac, aged least years, around years, cognac around, cognac around years

Ferment Beets

Kvas, or fermented beet juice, is used to make borscht.

Beets are a traditional staple food in eastern Europe, since they grow easily and keep well in storage over the winter. In eastern Europe, Russia in particular, they are often fermented in a brine solution and kept in crocks. The beets themselves are eaten as pickles, and the fermented beet juice, called kvas in Russian, is used as a central ingredient in borscht (beet soup). If you want to make borscht completely from scratch, prepare fermented beets at home. It only requires a few kitchen tools and basic ingredients.

Instructions

1. Chop or slice the beets.

Peel three beets for one cup of fermented beet mixture using a vegetable peeler. Then, with a knife, chop them into 1 inch cubes, or slice them. Some recipes advise that you cook the beets before placing them in the crock for fermenting, but most basic recipes do not require this.

2. Pour lukewarm water over the beets.

Place the cubed beets in a sieve and place the sieve in the sink. Run cold water over the beets and wash them thoroughly. Meanwhile, measure out about 5 cups of water and place in a pot. Heat the water on the stove until it is lukewarm (about 105-115 degrees F). Take the water off the stove and pour it carefully into the crock, over the beets. The water should only reach about 2 inches above the level of the beets.

3. You can use aluminum foil in place of a lid.

Put the lid on the crock. If it does not have a lid, cover with a piece of aluminum foil. Put the crock in a warm place. Traditionally, the crock would be put near the kitchen stove. Let the crock sit at room temperature for between three and seven days, or until the liquid is sour and has a pickled taste.

4. Line a sieve with cheesecloth to strain the kvas.

Line a sieve with a double layer of cheesecloth and place the sieve over a large bowl, if you only want the fermented beet liquid (kvas). Open the earthenware crock and carefully pour the fermented beet mixture through the cheesecloth. The kvas can be stored in well sealed jars. The beet chunks can be stored in separate jars and eaten, or else discard them.

5. The fermented beets can be stored in the refrigerator.

Take the filled crock and remove it from the warm place when it has fermented thoroughly, if you want to keep both the liquid and the beets. Place the crock, still sealed, in a cool dark place such as the refrigerator; this will stop the fermentation. It will keep for several months.

Tags: fermented beet, over beets, aluminum foil, beet juice, beet mixture, beets Place