Summer Wine Drinks

White wines can be used for refreshing summer drinks.

The peach Bellini and red or white sangria are among the most popular summer wine cocktails, but if you are looking for near instant gratification on a hot summer's day, few drinks can compare with a simple wine spritzer. One advantage to cold wine drinks is that affordable jug wines are often preferable as mixers to more expensive alternatives. The drink ideas below come from Spain and Venice and are as old as long summers.

Bellinis

The Peach Bellini was created in Venice.

A peach Bellini has two ingredients: peach nectar and Prosecco, which is a dry Italian sparkling wine. Champagne can also be substituted for Prosecco. In a champagne flute (preferably chilled) pour 1 oz. of peach nectar and top with 4 oz. of the sparkling wine.

Alternatively, fresh peaches pureed in a blender or food processor can be substituted for peach nectar. The classic Bellini, as it originated in Harry's Bar in Venice, Italy, called for pureed peaches, a dash of lemon juice, cold champagne and an optional addition of maraschino liqueur.

The "Bombay Bellini" substitutes mango juice or mango puree for peaches and is topped with mango slices, while the "Holiday Bellini" uses apricot nectar in place of peach juice.

A drop of raspberry or cherry juice is often added to the Bellini for color.

Sangria

The culinary philosophy behind sangria is the combination of fruit, wine and brandy, though under that umbrella all manner of experimentation has been undertaken.

All that is needed for a classic Spanish red sangria is a sliced orange (rind left on), 1/4 cup of brandy, and 1 bottle of Rioja wine. Combine all the ingredients in a large bowl, refrigerate overnight, and serve over ice the next day with a ladle. Fresh fruit makes a great garnish. This recipe makes about eight servings.

The classic white sangria recipe is a bit more complicated. Heat 4 to 8 cinnamon sticks in 1 cup of water with 1/2 cup of sugar until it simmers for 5 minutes; let the mixture return to room temperature. Remove the cinnamon sticks and add:

1 bottle of dry white wine

1 cup sparkling water

1 cup apple juice

1/2 cup orange juice

2 oranges, wedged

2 apples, wedged

10 cherries

Mix this all together and refrigerate overnight, then serve over ice. Makes about eight servings.

Wine Spritzers

Few wine drinks are easier to make or more instantly gratifying than spritzers, and contrary to popular belief, a wine spritzer needn't only be for white wine. A light red like a zinfandel or Chianti mixed in equal parts with sparkling water and served over ice makes for an excellent afternoon refresher.

For white wine spritzers, use a 1.5 liter bottle of chilled Pinot Grigio, Riesling (very sweet) or sauvignon blanc along with a cold 1 liter bottle of sparkling water. Pour each glass nearly half-full with the wine before topping off with sparkling water and a slice of lemon. This recipe makes eight servings.

Tags: sparkling water, eight servings, peach nectar, white wine, with sparkling, about eight

What Is A Lasagna Pan

A lasagna pan is simply a baking pan that is wide enough, long enough and, most important, deep enough to accommodate stacks of layered lasagna noodles. Lasagna pans are most often rectangular in shape.

Lasagna pans are deep enough for stacking multiple layers

Sizes

The standard depth for lasagna pans is at least 3 inches, but some deeper pans are 4.5 inches or more in depth. Lengths vary from 14 inches to 18 inches, while widths generally run 10 to 12 inches or more.

Materials

Lasagna pans need to be heavy and durable. The most popular material is metal, be it stainless steel, cast iron or aluminum carbon steel, but the pans are also made of ceramic, heat-resistant silicone and enameled cast iron with a colorful finish.

Features

Helpful features on some lasagna pans include a non-stick surface and handles, either fixed or with hinges to make for easy handling. Most lasagna pans are also dishwasher-safe.

Variations

One interesting variation on the standard lasagna pan, which includes one deep chamber, is the lasagna trio pan. This pan has three narrow chambers, each the exact length and width of a lasagna noodle, so you can bake three smaller portions at once.

Other uses

Lasagna pans are deep and heavy enough to be used for baking other foods besides lasagna. They are especially ideal for roasting meat, chicken and casseroles.

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Make Saltines Crisper

A saltine cracker is soft when stale.

Saltines are also known as soda crackers. They are flat, white crackers with a sprinkling of brown spots. The crackers can be bought salted or unsalted or made at home. Preparing traditional saltines at home is a time consuming process; expect it to take over 24 hours. Nontraditional soda crackers can be made in less than an hour. When exposed to the air for too long, saltines become soft. Don't throw them away. Bake or microwave the saltines to make them crisper.

Instructions

Stove

1. Pre-heat the oven to 300 degrees Fahrenheit.

2. Spread the saltines on a cookie sheet; the crackers should not overlap or touch.

3. Place the cookie sheet in the oven and cook the saltines for five minutes.

4. Remove the cookie sheet from the oven. Let the crackers rest until room temperature.

5. Eat the crackers. To store, place the saltines in an airtight container or seal inside a plastic bag.

Microwave

6. Fold a paper towel in half and place it in the microwave.

7. Place a layer of saltines on the folded paper towel.

8. Microwave the saltines for one minute. Let the crackers rest for three minutes before eating or storing in an airtight container.

Tags: cookie sheet, airtight container, crackers rest, paper towel, soda crackers

Shop For A Champagne Set

If you enjoy sparkling wine and champagne, you may enjoy them even more when they are served from the right set. Champagne sets are quite varied, and different sets contain different numbers and types of items. Therefore, when you shop, simply keep in mind your own needs and preferences--there are no hard and fast rules as to how many glasses and carafes to own.

Instructions

1. Shop for a set of champagne flutes. Flutes work well for sparkling wine and champagne because of their tall, narrow shape, which prevents the bubbles from escaping too rapidly. The narrow vessel also offers a superior channel to savor the bouquet and keeps the aromas from dispersing quickly, thus allowing you to enjoy your wine more fully.

2. Choose tulip glasses for sparkling wine and champagne. The wide bowl allows the wine to aerate thoroughly, mixing with oxygen and releasing its bouquet. Its narrower lip concentrates the bouquet at the top of the glass while you drink it and savor its aroma.

3. Think twice before buying coupe glasses for drinking bubbly. This vintage style of glass is the one most people associate with New Year's Eve--a medium stem with a short bowl and wide rim. It causes the bubbles to form poorly and pop quickly and the bouquet to dissipate before it can be enjoyed.

4. Choose crystal for an elegant look for your table. Crystal reflects light better than regular glass and has a signature ringing sound when tapped. Many people enjoy the beauty and elegance of a crystal champagne set that includes a decanter, ice bucket and glasses.

5. Shop for a clear glass champagne set if you prefer to analyze your wine visually. Connoisseurs like to see their wine before and during drinking to examine its color and clarity. Clear glass, versus colored glass or cut crystal, allows you to do this best.

6. Shop for pretty serving vessels to go with your glasses. While champagne is usually not decanted, it can be kept chilled in a gorgeous ice bucket--and some connoisseurs do actually enjoy decanting bubbly.

Tags: sparkling wine, sparkling wine champagne, wine champagne, your wine

What Is An Apricot Kernel

Apricot kernels come from apricots.

Apricots are a sweet, fleshy, round fruit that contain a seed. Inside the seed is a kernel that can be eaten. The subject of much research, the apricot kernel is nutritious but should be consumed with caution.

The Kernel

The apricot kernel is obtained from inside the hard, spiny seed found inside the apricot fruit.

Nutritional Value

Apricot kernels contain several compounds including vitamin E and amygdalin, also called vitamin B17. The problem is that amygdalin is converted to cyanide in the intestine.

Properties

Apricot kernels are strong and bitter-tasting. They are used in making food like marzipan and apricot jam.

Cancer-Fighting Claims

The National Cancer Institute says that laetrile, a purified form of amygdalin found in apricot kernels and touted in the 1970s as having anticancer properties, has little if any anticancer effect.

Side Effects

When eaten in excess, apricot kernels can cause symptoms of cyanide poisoning, such as dizziness, headache, hypotension, nausea, vomiting, cyanosis, and coma.

Tags: apricot kernel, Apricot kernels, apricot kernels

Serve Caviar

Caviar is an upscale food, and no prominent party would be complete without this special delicacy. While it is easy to prepare and serve caviar, it is important to do it properly. Your guests will appreciate the dish much more if it pleases their palate.

Instructions

1. Prepare a bed of crushed ice and place the caviar container on top. Caviar goes bad quickly, and the ice will help keep it fresh.

2. Remove the top of the container only when you are ready to serve the caviar. Put the lid container face up next to the caviar. You can serve the caviar in the container it came in or transfer it to a special caviar dish.

3. Use a mother-of-pearl spoon to serve the caviar. While other types of spoons may be acceptable, your guests will expect a mother-of-pearl spoon since this is the traditional method of service.

4. Serve the caviar with lightly toasted and buttered pieces of bread. This is softer than crackers or toasts from the store.

5. Offer your guests a drink that will complement the flavor of the caviar. Chilled vodka or champagne are good options, depending on your taste.

Tags: caviar container, guests will, mother-of-pearl spoon, serve caviar, serve caviar, serve caviar container

Make Dehydrated Apple Chips

Add apple chips to muffins, cookies or yogurt.

Apple chips are a convenient snack that you can take with you on the go. Apple chips consist of round dehydrated apple slices. The dried apples lose their water content when dried properly, which gives them a longer shelf life. When the apples finish drying, they have a crunchy texture and sweet taste. While you can purchase apple chips at the store, making your own at home saves you money and allows you to customize them to suit your taste.

Instructions

1. Select ripe and healthy apples. Wash the apples under cool running water to remove dirt and debris. Remove any apples that have bruises or mold.

2. Prepare an ascorbic acid solution to prevent the slices apples from browning. Combine 2 1/2 tbsp. of ascorbic acid with 1 qt. of cold water in a bowl.

3. Peel the apples and remove the cores if you desire. The peels and cores can remain but the seeds need removed.

4. Place the clean apples onto a flat surface. Slice the apples with a sharp knife into thin round slices. Cut them into slices as thin as you can handle for best results. A 1/4 inch uniform thin slice will work fine for apple chips.The thicker the slices, the longer they will take to dehydrate.

5. Place the sliced apples immediately in the ascorbic acid solution. Allow them to soak for 10 minutes. Remove the apples from the solution with a slotted spoon and drain them in a colander.

6. Place the apple slices into an oven or food dehydrator set to 140 degrees F. Place them onto the dehydrator racks or onto a baking sheet in a single layer. Thin apple slices can take up to 6 hours to dry completely. Turn the apples over after they dry for 3 or 4 hours to help them dry properly.

7. Watch the apples carefully while they dry. Remove apple chips as they dry to prevent them from burning. The apples are dry when they are pliable and have a leather-like texture. Allow the apple slices to cool and then squeeze them in your hand. If no moisture exists in your hand, then you can store them safely.

8. Place the dried apple chips into a large plastic storage bag. Pack the bag loosely with the dried slices and only fill the bag 2/3 of the way full. Seal the bag and store it in a dry, dark and well-ventilated location for 10 days. Shake the bag every day and if you notice moisture inside the bag, return the apple chips to the oven or food dehydrator.

9. Pack the dried apple slices into small glass jars. Place the jars in a dark, cool and dry location such as the freezer or refrigerator. Store the dried apple chips for up to 12 months.

Tags: apple slices, apple chips, apple chips, ascorbic acid, dried apple, acid solution

What Happens If You Eat Raw Soybeans

Soybeans in their shell -- edamame -- are a treat to eat, but only if they are cooked first.

Soybeans are a good source of vitamin C, calcium, iron, protein and fiber, while being low in cholesterol. However, to be safe, soybeans must be cooked before eating them. Raw soybeans can make a person sick and are even toxic enough to potentially cause death. Soybean pods are tough and bitter tasting, making them a poor choice for eating raw. But for anyone who would want to try it, experts advise that they reconsider, and at least steam them first.

Severe Gastric Distress

Raw soybeans cause different symptoms in people. Most of the symptoms are related to the stomach and intestines. Diarrhea is very common with raw soybeans. Some people experience stomach aches or pain instead, which can be accompanied by nausea or vomiting.

Dizziness

Some people experience dizziness when they eat raw soybeans. It is not clear whether the dizziness is a lone symptom, or if it is accompanied by nausea, vomiting or diarrhea.

Enzyme Inhibitors

Soybeans naturally contain protease inhibitors that keep the digestive enzymes from working. The digestive enzymes break down food so it can be digested. If these enzymes are kept from working, the food -- in this case, soybeans -- cannot be digested. That is why raw soybeans cause such symptoms of gastric distress. Cooking destroys the protease inhibitors in soybeans so they can be digested.

Phytic Acid Blocks Nutrients

Soybeans are high in phytic acid, which keeps nutrients from being absorbed by the body. Cooking destroys the phytic acid so the nutrients that soybeans can provide are easily absorbed.

Other Toxic Raw Vegetables

Soybeans are not the only vegetables that should not be eaten raw. Most beans cause some toxicity if eaten raw. Whether they cause mild stomach aches or more serious toxicity depends upon the individuals and how much of the raw bean they ate. Lima beans release a cyanide compound when their shells are opened, but cooking destroys the compound. Red kidney beans are among the most toxic of beans. They are very high in lectin, which can cause toxicity if only a few raw beans are eaten, or if they are undercooked, which can occur in some crockpots when dried beans are used.

Tags: accompanied nausea, accompanied nausea vomiting, digestive enzymes, from working, nausea vomiting

Cook Pot Roast And Sauerkraut In A Crockpot

Crockpots, or slow cookers, allow anyone to cook a full meal while doing something else. Pot roast and sauerkraut is a meal that can be put together in the morning, ignored for the day and eaten as the evening meal. It is one of those meals that seems especially suited to the crockpot and requires very little preparation.

Instructions

1. Cut the roast into two evenly sized pieces and trim the excess fat. This will help insure that the meat cooks fully in the crockpot.

2. In a heavy skillet, heat the cooking oil over medium heat. Brown the two roast halves on all sides in the skillet.

3. Core the apple and cut it into thin slices. Lay the slices on the bottom of the crockpot. Place the browned roast on the apple slices.

4. In a large bowl, combine the tomatoes, sauerkraut, onion soup mix and brown sugar. Pour the mixture over the roast.

5. Place the lid on the slow cooker and cook on low for eight to nine hours.

6. Remove the meat to a platter and stir the remaining ingredients. Spoon or ladle what's left into a bowl and serve it with the roast.

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Pair Dessert Wine With Meals

Thankfully, there's more to wine than red, white and champagne. Dessert wines are enjoyed by both connoisseurs and amateurs and can make any occasion a little sweeter. The tricks to pairing dessert wine with meals can be found in the following steps.

Instructions

1. Serve your dessert wine solo. The easiest way to pair this type of wine with food is to serve it as the meal is wrapping up. Dessert wines don't necessarily need a food to compliment them, but can compliment an entire meal by being served last.

2. Make the dessert wine the sweetest serving. Never pair a dessert wine with a dessert food that is sweeter than the wine. For example, avoid serving a French apple tart with a subtly sweet wine. An easy to way to solve this problem is to serve the wine directly after the dessert, rather than with it.

3. Pour your port wines with walnuts. Most ports--a type of dessert wine--go well with walnuts because walnuts are highly tannic. The tannins in the nuts are overshadowed by the port's sweet taste.

4. Slice up squares of blue cheese with honey-flavored dessert wines. Desserts with distinct notes of honey, such as muscats or ice wines, are nicely complimented by blue cheeses, such as Stilton or Roquefort.

5. Take advantage of the wonders of sauternes. Sauternes (pronounced saw-turn) is the cream of the crop when it comes to dessert wines. The beauty of this wine is its versatility. Pair sauternes with buttery, salty or fatty foods for a delicious food experience. For example, if you went over budget purchasing the bottle (sauternes is expensive), pair it with fried chicken. Serve at the end of a meal to enjoy its mixture of acidity and fruit flavors. Or, serve with something as simple as toasted walnuts.

6. Use the famous and reliable combination of dark chocolate and sherry. If all else fails, two ounces of sherry and a few morsels of dark chocolate is a foolproof dessert wine and food pairing.

Tags: dessert wine, dark chocolate, dessert wine with, wine with, with walnuts

What Foods To Eat To Avoid A Gallbladder Attack

A gallbladder attack occurs when a gallstone becomes lodged in the duct of the gallbladder. A gallstone is formed when a substance called bile, which is normally released by the gallbladder to aid in digestion, forms a hard stone that can be as small as a grain of sand or as large as a golf ball. A major cause of gallstones is the presence of too much cholesterol in the bile. This excess of cholesterol is primarily the result of eating a low-fiber, high-cholesterol and high-fat diet, sometimes referred to as the "Western Diet."

The Western Diet

Developing countries around the world who have begun to incorporate elements of the Western diet into their own diets have seen an astronomical rise in gallbladder disease. Also known as the "meat-sweet" diet, this diet is popular in developed countries, and is characterized by processed foods that are high in fat, sugar, sodium, red meat and refined grains. Although it is fast, convenient, and tasty, the Western Diet is also a major cause of ailments such as gallbladder disease, heart attacks, diabetes and cancer, according to the American Journal of Clinical Nutrition.

Whether you already suffer from gallbladder attacks, or want to change your lifestyle now to proactively avoid developing gallbladder disease in the future, your diet is a key element to consider.

The "Gallbladder Diet"

A diet rich in fruits (except citrus) and vegetables (except the cabbage family), vegetable juices, fish, flax or other Omega 3 oils, and certain spices, such as garlic and tumeric, has been shown to promote gallbladder health and prevent the formation of the gallstones that cause gallbladder attacks. Juices or teas made from cucumber, beets, and flax seem to be particularly helpful in relieving the symptoms of a gallbladder attack.

Foods to be avoided, especially if you are suffering from a gallbladder attack, include citrus fruit, nuts, beans, onions, pork, chicken, turkey, corn, dairy products, eggs, alcohol, coffee or other caffeinated drinks, and breads.

Other Factors That May Cause Gallbladder Attacks

Although a healthy diet will go a long way toward minimizing the risk of a gallbladder attack, other factors, such as age, gender, race and weight, also play a role. Women have gallbladder disease more often than men. These attacks occur more often after the age of 60, and they are more common in Mexican-Americans or Native Americans. Being obese, having diabetes, and taking estrogen replacement hormones or cholesterol-lowering medications can also increase your chances of developing gallstones or gallbladder disease.

Tags: gallbladder disease, gallbladder attack, Western Diet, from gallbladder, gallbladder attacks, major cause

What Foods Go With Chives

Incorporate chives into soups, salads, meat dishes and side dishes.

Chives can be used in many dishes as an ingredient or as a colorful garnish. This fresh herb can grow in a pot by a sunny window or in the garden; you can also find fresh chives at your local supermarket. Chives have a taste similar to onions, though much more subtle. They also have a fresh herbal flavor. Many cuisines from around the world incorporate chives into traditional dishes that will inspire you to think beyond baked potatoes, sour cream and chives.

Eggs

Use kitchen scissors to finely snip chives.

Chives add a subtle savory flavor to eggs. Many classic egg dishes feature freshly chopped chives. Cooks top Eggs Benedict, a dish consisting of a poached egg covered in a hollandaise sauce for a proper version of this dish. Chives add color and herbal flavor to the rich dish. Try soft scrambled eggs with chives at home. When whisking the eggs, add 1 tsp. chopped chives before adding to the pan. Serve the scrambled eggs over toast and sprinkle with chives for a garnish.

Soups and Sauces

Sprinkle soups with chives for a touch of color and flavor.

Cooks often incorporate chives into creamy sauces and soups. Top chowders made from potatoes and cream with chives for color and flavor. Make a simple cream sauce from 2/3 cup sour cream, the juice from a lemon, salt, pepper and 1/2 cup finely chopped fresh chives. Simmer on low and serve over fish or chicken. Mustard- and butter-based sauces also feature fresh chives.

Breads and Crackers

Bakers add chives to breads and crackers for a subtle savory flavor. Try making chive biscuits at home from flour, baking powder, salt, butter, cream and chopped fresh chives. Another way to pair chives with bread and crackers is with chive butter. Mix together 1 stick of softened butter with 1/4 cup chopped fresh chives, a pinch of sea salt and freshly ground black pepper. Spread over bread and crackers. You can also use this butter over steamed vegetables or a grilled piece of meat.

Salads

Many salad recipes call for fresh chives. Use chives in salads to substitute for onions if you find the taste of yellow or red onions overwhelming. Make a green goddess salad dressing from chives, yogurt, salt, lemon and other fresh herbs such as parsley. Add some color to otherwise dull potato salad by adding 1/4 cup freshly chopped chives. Make a lemon, chive dressing from lemon juice, Dijon mustard and olive oil. Stir in snipped chives. Serve over turkey, bacon and spinach salad.

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What Foods Are Used For Dipping In Chocolate Fountains

A chocolate fountain is a decorative tabletop appliance that continuously circulates melted chocolate in a manner similar to a waterfall. Guests dip small pieces of food in the fountain, much in the same way they would use a fondue pot.

Considerations

Melted cheese, caramel and creamy ranch dressing also may be served in a chocolate fountain. Select foods that complement the dipping sauce you choose. Do not use foods that crumble because they can clog the fountain. Cut large foods into bite-size pieces.

Fruit

Fruits that work well with chocolate include strawberries, pineapple, bananas, peaches, pears, melon chunks, orange slices, apples or dried apricots.

Sweets

Sweet foods to choose from include marshmallows, caramels, brownie bites, cheesecake bites, lady fingers, shortbread, tiny cookies, biscotti, mini doughnuts, mini cream puffs, Oreo cookies, coconut macaroons, graham crackers, animal crackers, Rice Krispies Treats, firm pound cake or angel food cake.

Breads

With chocolate or a savory dipping sauce, try sourdough bread, bread sticks, Italian bread or French baguettes. Day-old bread works best for dipping.

Vegetables

Any vegetable that typically is served on an hors d'oeuvre platter with a savory dipping sauce will work well. Try serving asparagus, celery, carrots, bell peppers, broccoli, jicama, cucumbers or cauliflower.

Tags: dipping sauce, chocolate fountain, foods that, savory dipping, savory dipping sauce, work well

Make Lowfat Easy Chocolate Fudge

Fudge is thought to have been first created in Baltimore in 1886.

Fudge is a rich, high-fat confectionery treat that is often served around holidays such as Thanksgiving or Christmas. This American original, dating back to the late 19th century, is a popular dessert that has widened both the culinary landscape and the waistbands of chocolate lovers. For those who dream of indulging in chocolate fudge guilt-free, there are low-fat options with all the flavor and none of the regret.

Instructions

1. Preheat the oven to 350 F.

2. Sift together 1 cup sugar, 1/3 cup whole wheat pastry flour, 1/3 cup unsweetened cocoa and 1/3 cup oat bran in a medium-sized mixing bowl.

3. Mix together 1/2 cup mashed, cooked sweet potato, 1 large egg, 1 large egg white and 1 tsp. vanilla extract in a small bowl mixing bowl. Add this mixture to the dry ingredients, stirring the ingredients together until the batter is smooth and creamy.

4. Line an 8-inch baking pan with aluminum foil that is greased with non-stick cooking spray. The aluminum foil should fold over the sides of the pan.

5. Pour the fudge mixture into the pan and spread the batter out evenly with a rubber pastry spatula.

6. Bake the fudge for 22 to 24 minutes until the fudge pulls away from the side of the baking pan. Allow fudge to cool completely.

7. Remove the fudge from of the baking pan by lifting the aluminum foil flaps. Cut the cooled fudge into bars.

Tags: aluminum foil, mixing bowl

Cook Baked Potatoes

A baked potato stuffed with butter and cheese, topped with sour cream and chives.

Harvested from the ground, potatoes are cleaned and cooked to make a variety of side dishes. They can be used to make mashed potatoes, french fries, tater tots, hashbrowns, or scalloped potatoes. Baked potatoes are still one of the most popular ways to eat this starchy veggie. Baked potatoes are baked in an oven, with their skin, until the inside becomes fluffy. They are then commonly topped with butter, cheese, sour cream, bacon bits and chives. Cooking baked potatoes is an easy task. All it takes is a few ingredients and a bit of effort.

Instructions

1. Move an oven rack to a middle position and preheat your oven. Sungloidaho.com suggests you set your conventional oven at 425 degrees or your convection oven at 375 degrees.

2. Choose your potatoes based on size and condition. Pick potatoes that have few blemishes on the surface.

3. Hold the potato under cool running water and scrub the skins clean. This removes dirt and grim from the skin, leaving it clean for consumption. Dry the potato using a kitchen towel.

4. Pierce both sides of the potato with a fork. Get half way through the potato before removing the fork. Larger potatoes may require a knife or sharper utensil.

5. Roll the potato in melted butter, then quickly transfer it and roll it in sea salt. Use a microwave safe dish to melt the butter. Scatter sea salt in a large plate to evenly distribute it onto the potato.

6. Place the potatoes in a baking dish. Leave the lid off. Place the dish on the middle rack and cook for 50 to 55 minutes.

7. Keep the potatoes warm by wrapping them in a sheet of aluminum foil. Serve the wrapped potatoes to your dinner guests.

Tags: Baked potatoes, butter cheese, oven degrees, sour cream, topped with, with butter

Make A Nonalcoholic Melon Margarita

Make a non-alcoholic melon Margarita for you and your friends to enjoy any time. Although the Margarita and its virgin cousin are popular summertime drinks, their smooth texture combined with fruity goodness are welcome any time of the year.

Instructions

1. Prepare a muskmelon or cantaloupe by removing the rind, cleaning out the seed cavity and chopping the fruit into 1-inch cubes.

2. Slice the lime to round pieces. Set these pieces aside for later use as a garnish.

3. Prepare the blender for use. Dump 4 cups of cubed melon and 4 cups of ice into the machine and grind until the fruit and ice as coarsely mixed together.

4. Add 1/2 teaspoon each of lime juice, salt and sugar. Give the mixture a good blast from the blender after you add each ingredient.

5. Use the finer settings on the blender to achieve a slushy easy-to-pour consistency. Pour the non-alcoholic melon margarita mix into chilled mugs.

6. Garnish the mugs with the lime rounds that you made and saved earlier. Serve immediately, and enjoy.

Tags: non-alcoholic melon

Pick A Good Scotch

One of the world's finest liquors, imported from Scotland, is Scotch. But if you have never been a fan or have never had the opportunity to try it, then there are a few simple things you can do to pick a good Scotch. Read on to learn pick a good Scotch.

Instructions

1. Decide if you prefer the more mellow, and less expensive, taste of a blended Scotch or the more distinct flavor and the snob appeal that comes from being a single malt drinker. A single malt scotch is more appropriate to give as a gift, especially for a true Scotch drinker.

2. Learn the geography of Scotland. There are four distinct regions of Scotland that distill Scotch and each region has a very distinct characteristic: Highlands, Lowlands, Speyside and Islay. The highlands are known for a slight sweetness, the lowlands for the most mellow flavor, the Speyside Scotch whiskies for their complex flavors and the Isley variety for the intense smoky flavors.

3. Classify single malt Scotch into two categories: peated or less peated. This is the smoky flavor that accompanies almost all scotches from the Isley area and some Scotches from the other areas. If you are just starting out as a Scotch drinker you may prefer to start with less peated variety. Any good liquor store owner can help you distinguish between the two.

4. Choose an age for your beverage. Scotch which has aged longer will be smoother going down, but there are plenty of good 12-year Scotches that won't break the bank. A bottle of Scotch that does not clearly label the age on the label, is probably not worth drinking.

5. Spend your money wisely. Although a good Scotch will be a bit pricey, there is no reason to buy the most expensive bottle in the store.

Tags: single malt, good Scotch, have never, less peated, pick good, pick good Scotch, Scotch drinker

Make Shaped Pats Of Butter For The Holidays

Warm, softened butter fills the butter molds completely for more sculptural detail.

You can shape pats of butter to add an edible decoration to the holiday table. Traditional holiday butter shapes like turkeys and trees can be formed from softened butter then firmed in the refrigerator. Butter molds must be prepared to prevent sticking that can cause the formed butter to lose its shape. Butter pats can be molded well in advance and removed from the refrigerator moments before service. Give holiday guests an added treat by molding pats of butter into custom shapes.

Instructions

1. Fill a plastic tub or large plastic bowl half full of ice, then pour in cold water until the ice begins to float.

2. Lower the butter molds slowly into the container of ice water until they are resting on the bottom, and allow them to soak for at least 30 minutes.

3. Remove the butter from the refrigerator, then place it on top of a sheet of wax paper and on a flat, stable surface like a counter or table.

4. Cover the stick of butter with another piece of wax paper and use a rolling pin to roll the butter to between a quarter-inch and an eighth-inch in thickness.

5. Remove the top layer of wax paper and allow the butter to warm up for 30 to 40 minutes.

6. Scoop pats of softened butter from the wax paper with a silicone spatula, and smooth them into the cold, wet molds right after they are pulled from the icy water.

7. Cover a chilled sheet pan with a piece of wax paper, then place the filled molds onto the wax paper with the exposed butter facing down.

8. Slide the sheet pan holding the filled butter molds into the coldest part of the refrigerator and give them two to three hours to get firm.

9. Lift the filled molds up off the wax paper sheet about an inch and use the tip of a butter knife to pry out the formed butter. Choose a spot to pry out the butter pat that does not greatly effect the design if a small amount of damage is caused during extraction.

10. Store shaped butter pats in an air-tight, plastic, food-safe container with small pieces of wax paper stacked between them for up to a month in the refrigerator.

Tags: softened butter, butter from, butter molds, filled molds, formed butter

Cooking Instructions For Frying A Turkey

A fried turkey can be the centerpiece of your holiday dinner.

Frying your holiday turkey instead of roasting it will impress your guests and produce a moist, flavorful turkey. You'll need a deep fryer large enough to immerse a whole turkey, and about five gallons of oil. Many people prefer to fry the turkey outside, which lessens the chance of spattered oil in the house. In many areas of the United States, you can purchase deep fryer set-ups designed specifically for frying turkeys.

Instructions

1. Wash your turkey in cold water and remove any giblets. Trim any excess skin from the neck cavity with kitchen shears.

2. Season the turkey. You can purchase special injectors filled with seasoning marinade made for frying turkeys. Inject the marinade under the skin of the turkey with a large hypodermic needle. Or rub your turkey with a mixture of seasonings, such as salt, pepper, rosemary, thyme and garlic.

3. Fill the frying pot with oil. Peanut oil is traditional, but any oil that will withstand high heat, such as corn or canola oil, will do. Turn on the burner and heat the oil to 325 degrees. Test the temperature with the candy thermometer.

4. Slide the handle of your turkey hanger up through the tail opening of the turkey and out the neck opening. Make sure the turkey is firmly seated on the hanger. If you don't have a turkey hanger, you can use a large fry basket to hold the turkey.

5. Put on oven mitts. Slowly immerse the turkey in the hot oil. Fry for three minutes for each pound of turkey.

6. Tear open three or four brown paper bags and spread them out on a table.

7. Turn off the burner and lift the turkey from the hot oil. Hold it for a few seconds to allow most of the excess oil to drip away. Transfer the turkey to the brown paper and allow it to continue to drain.

8. Insert a meat thermometer into the turkey thigh. The turkey is done when the temperature of the thigh meat registers 180 degrees F.

9. Slip the turkey off of the hanger. Transfer the turkey to a platter and carve as desired.

Tags: turkey hanger, your turkey, brown paper, deep fryer, frying turkeys, Transfer turkey

What Complements Blueberries

According to scientists, blueberries have been around for more than 13,000 years.

Blueberries have long been a part of the American landscape. The native Americans were the first to use this tasty fruit by preserving them and using them in soups, meat rubs and puddings. European settlers in America quickly took a liking to the little bluish-purple fruit. Today, cooks and chefs find many uses for the versatile blueberry, since many foods, spices and herbs complement it.

Dairy Foods

The rich, creamy taste of milk naturally complements the blueberry's fruity taste. Whipped cream, vanilla ice cream, cheesecake and cottage cheese get an added boost of flavor when you add blueberries. From this idea alone, many possibilities spring forth. Try serving blueberry shortcake for dessert or eating your morning cottage cheese with blueberries and a dash of cinnamon.

Cereal and Snack Mixes

The deep, fruity flavor of blueberries complement the warm, nutty taste of snack mixes and cereals. Sprinkle blueberries (whole or dried) on your hot or cold cereal in the morning. Dried blueberries taste great in granola snack mixes and can also be combined with your favorite, mixed nuts.

Other Fruits

Blueberries combine well with almost any other fruit, including apples, bananas, coconut and other berries. Several recipes pair blueberries with old favorites, such as apple pie, banana bread and strawberry short cake.

Spices and Herbs

Sweet spices get along very well with blueberries. These include cinnamon, cardamon and nutmeg. Blueberries also pair well with ginger, vanilla and mace. When used in savory dishes, such as soups, meats and poultry, black and red pepper complement the blueberry's flavor. As for herbs, mint goes well with blueberries, as well as cilantro and basil for savory dishes.

Tags: well with, with blueberries, cottage cheese, savory dishes, snack mixes, well with blueberries

What Is A Good Snack For Kids

Good snacks for kids should provide them with something to eat that is delicious as well as nutritious. Parents and child-care professionals do not want to add to the problem of childhood obesity by feeding their children snacks that have large amounts of fat, sodium or empty calories. Two good snacks for kids are Ants on a Log and Monkeys' Tails.

Identification

Kids love snacks. They pack snacks in lunchboxes to eat during recess at school. They expect to get a snack as soon as they get home from school before starting their homework. While commercials for snack foods, sugar-coated cereals, candies and chips provide the revenue streams for many programs directed toward children on television, they often market snacks that are not good for kids. Good snacks for kids share several common characteristics. They should be delicious, nutritious, not messy, colorful and easy to store. Finger foods prepared in advance that require no refrigeration or cooking make some of the best snacks for kids.

Expert Insight

A good resource to use when planning snacks for kids is the United States Department of Agriculture's "My Pyramid" for preschoolers. It recommends that children eat 3 oz. of grains every day. They should also eat "more dark green vegetables" like broccoli, spinach and other greens. These can be added to the other recommendation, "more orange vegetables," such as carrots and sweet potatoes. Kids who are given an assortment of vegetables along with a low-fat dressing as dip can be encouraged to make a design out of the foods before eating them. (If you take digital pictures of the finished artwork, the snack becomes even more fun.)

Types

"My Pyramid" also suggests that kids eat a wide variety of fruits but not a lot of fruit juice. Raw and dried fruits served with a fruit yogurt make similar hands-on fun and edible art. You can even fill an ice-cream cone with a scoop of canned fruit salad mixed with a spoonful of yogurt. The traditional party game, bobbing for apples, makes a fun snack experience as well. All it takes is a bit of creativity and a refusal to serve empty calories that come pre-packaged and appeal to children--not because they are healthy and delicious--but because they have cute characters on the boxes and in the commercials.

Vegetable Snack Idea

Ants on a Log is one easy-to-prepare snack that kids love. They can even make it themselves. First, cut celery stalks into sticks that are each about 3 inches long. Then spread a small amount of peanut butter on each celery stick. If your child has a peanut allergy, substitute low-fat, whipped cream cheese for the peanut butter. Place five raisins on top of the peanut butter on each celery stick. This snack provides a raw vegetable, a dried fruit and a nut.

Fruit Snack Idea

Monkeys' Tails are another snack that children love to eat. They must be prepared in advance, though. Since they are frozen, they are a great choice for a hot day. Peel one banana for every two children. Insert a Popsicle stick into the banana so that it can be held like an ice-cream pop. Roll the banana in hot fudge sauce. Then roll the banana in chopped nuts or toasted coconut. Freeze the banana for about a half hour. Serve cold. Again, this is a good snack for kids because it provides a fruit that is easy to prepare and doesn't make a mess when the children are eating.

Benefits

Even kids who do not usually eat vegetables or fruit can be coaxed to try either of these snacks because their names engage the imagination. If you serve Ants on a Log, for example, you can sing the old favorite children's marching song "The Ants Go Marching Two By Two...Hurrah, Hurrah." Then you can make up stories about why the ants are on the log anyway. When you serve Monkeys' Tails, read one of the "Curious George" stories. Then have the children make up their own stories about how the monkey lost its tail.

Effects

"My Pyramid" also urges children to drink milk and to eat beans, nuts and lean meats. Good snacks for kids should use these recommendations. Serve a glass of milk instead of fruit punch. Provide bowls of mixed nuts unless you have children who suffer from peanut allergies, of course. Let the children roll up their own corn tortillas after spreading refried beans and grated cheese on top. Then dip them in individual bowls of fresh sweet-tomato salsa. You will soon find that snack time for kids becomes a great excuse for learning that also builds relationships and makes great memories at the same time.

Tags: snacks kids, Monkeys Tails, peanut butter, because they, butter each, butter each celery, celery stick

Make And Take A Salad To Work Everyday

Co-workers always stand in awe and amazement at the salads I eat every single day. They marvel that I actually have time to make such big, colorful salads. I tell them "You gotta have a system!" If you work this system I've perfected and make it fun, it's not hard to eat a fresh salad everyday. Read on to learn make and take a salad to work everyday.

Instructions

1. Wash all ingredients that need it--peppers, tomatoes and broccoli. Let broccoli dry thoroughly.

2. Cut up peppers into bite-sized chunks. Bag them up.

3. Cut up broccoli into bite-sized florets. Bag them up.

4. Separate grape or cherry tomatoes into a bag for each workday. If you're using other larger types of tomatoes, you may want to cut them into large chunks and bag them, or keep the tomatoes whole.

5. Assemble the salad. Before you leave for work, get your bowl and grab a handful or two of lettuce and/or spinach. Grab a handful of peppers, a handful of broccoli and a handful of shredded carrots and add to the bowl. Grab your bag of tomatoes and a bottle of salad dressing and put it all in your lunch bag.

Tags: chunks them, into bite-sized

Snail Types

Snails are common in backyard gardens.

Snails are members of the Gastropoda class, which means that they possess coiled shells during their adult stage. There are three basic varieties of snails, categorized by their typical habitat. Snails live in many different environments, including the deepest depths of the seas, deserts, ditches and the common backyard garden.

The Facts

Snails and slugs share a similar appearance, though slugs do not possess hard shells like snails do. All snails have coiled shells and yellow, brown, green or gray bodies. Snails have retractable and flexible stalks connecting their eyes to their bodies. They use a file-like tongue to rasp holes into their food, causing plant destruction in their wake. Snails are not insects, but are more closely related to mollusks such as oysters and clams.

Land Snails

Land snails are terrestrial pulmonates, so they possess a lung and rely on air to survive. Some land snails are amphibious, capable of traveling between land and salt or freshwater. Common slugs occurring in gardens and yards include the brown garden snail, the European garden snail and Decollate snail. The Decollate snail is the most distinct, featuring a cone-shaped shell.

Freshwater Snails

Freshwater snails are mollusks like clams and mussels that live in freshwater. There are approximately 4,000 freshwater gastropod species, according to classification efforts up to 2011. Freshwater snails are commonly kept as pets in aquariums as they can help manage algae, though they may also damage plants. The apple snail is an example of a freshwater snail that is commonly kept as an aquarium pet.

Sea Snails

Sea snails primarily live in marine or saltwater environments belonging to the gastropod mollusk class. Gastropods that do not bear shells include the nudibranch, sea hare and sea slug, but these are not sea snails. Sea snails vary the greatest in shell shape and size, and some sea snails even have hinged shells more closely resembling bivalves than typical snails. Sea snails can inhabit a variety of habitats including both brackish and full marine environments, shallow and deep waters alike.

Tags: snails snails, coiled shells, common backyard, commonly kept, Decollate snail, garden snail

Organize A Chili Cookoff

Plan a chili cook-off for a fundraiser or another event.

When you are looking for an idea for a fundraiser or a local event you are helping with, consider putting together a chili cook-off. Chili is a fairly basic dish many people can make, but it is also a dish about which many people are passionate. Therefore, your cook-off will likely attract lots of different people. The chili cook-off can be a casual affair in which the people at the event choose the winner or a more serious competition with real judges and prizes. However you decide to go, start early when you plan your chili cook-off so it will be a successful venture.

Instructions

1. Set a date for your chili cook-off. Sometime in the fall or winter is likely most appropriate, as people enjoy eating hot, hearty foods much more in cold weather than they do in warm weather.

2. Choose the type of chili cook-off you will host. For example, decide whether you will allow your competitors to make their chili off-site and simply bring it to the competition or whether they will make it from scratch at the competition. Decide whether the competition spectators will determine the winner or you will have judges. If you plan to allow your competitors to sell their chili to spectators, you will likely need a municipal health department permit. Handing out samples often does not require a permit. Speak with your city about any requirements that you need to meet.

3. Solicit competitors for the chili cook-off. The competitors could be anyone from someone who competes in chili competitions all over the country to a local resident who makes good chili. Set entry fees for the competition, if you plan to charge each competitor. Make sure that the competitors are aware of the fees in advance.

4. Give the chili competitors their guidelines. For example, you could ask that they create traditional Texas chili, which does not have beans. You could also require that they do everything from scratch and not include spice blends and other shortcuts. Whatever your guidelines will be, be sure to get them to the competitors early on so they can be prepared.

5. Arrange for the equipment you will need on the day of the competition. Make sure each competitor has a table, electrical outlets and a range if they will be creating their chili on the spot. If they are bringing it from home, they likely will at least need an electrical outlet to keep it warm in a slow cooker. If the audience will be tasting the chili, purchase plenty of bowls and spoons. Small foam cups likely would work if the audience will simply be receiving samples.

6. Choose judges for the competition. If you will allow the spectators to choose, create voting cards. Otherwise, ask local experts to judge the chili. Talk to a food writer at a local paper, local restaurant owners or chefs and other people who have some expertise in food.

7. Select prizes for the chili winners. The prizes could be trophies, gift certificates to local businesses or cash.

8. Promote the event by placing fliers around town on community bulletin boards and placing an ad in the paper. Inform different community groups and churches about the cook-off so they can let their members know about it.

9. Solicit friends and other participants to help you the day of the cook-off. These people can assist you in setting up the cook-off, assisting with anything that needs to be done during the day and cleaning up afterward.

Tags: chili cook-off, cook-off will, their chili, allow your, allow your competitors

Make Broccoli Pizza

Here is an easy-to-follow recipe for a high-in-flavor, low-in-fat broccoli pizza.

Instructions

1. Make the sauce. Heat 2 tbs. extra virgin olive oil over medium heat in a medium sauce pan. Add 1 medium-sized Spanish onion, diced finely. Saute until opaque, about 5 minutes. Add 4 finely minced cloves of garlic to the pan, and stir and cook for another 2 or 3 minutes. Turn the heat up to medium high and add the 16 oz. can of chopped Roma tomatoes to the pot and stir. Add about 1 tsp. each salt and pepper, to taste, and 1 tsp. of honey. Once it comes to a boil, reduce the heat to low and add 1 tbs. each oregano and basil. Simmer uncovered for 30 minutes, then cover and let simmer for another hour. The sauce can be made up to 3 days ahead of time and stored in the refrigerator.

2. Make the dough. Combine 1 cup warm water (around 90 degrees F), 1 package active dry yeast (2 1/4 tsp.), 1 tsp. honey and 1 tsp. kosher salt in a large bowl. Stir very gently to dissolve the honey, then let sit for 5 minutes. The yeast should bloom, and the water should be covered with a foam. At this point, incorporate 2 cups bread flour and mix by hand until the ingredients are just incorporated and the dough is still wet. Let the dough rest for 15 minutes, then turn out onto a heavily floured surface. Dust the top of the dough with more flour, as well. Begin to knead, dusting with more flour as the dough becomes sticky. Knead for 3 or 4 minutes until the consistency changes to a drier, more incorporated ball. The dough should still be a little loose. Put the dough in a greased bowl, cover with a warm, damp towel. Let it rise for an hour.

3. Prep the broccoli. Cut the pieces of broccoli small. When the broccoli cooks, it will give off water, so make the florets about half the size that you would expect to find on a dinner plate. One large head of broccoli will yield enough florets for the amount of pizza that this recipe makes.

4. Stretch the dough. Preheat the oven to the hottest temperature it has. You can make either four small circular pizzas or two large rectangular pizzas with this recipe, depending on what kind of cookie sheets you have. For the small pizzas, separate the dough into four balls, gently. You can use four separate circular cookie sheets, or alternate between two cookie sheets, rinsing them between batches. For each pizza, take the ball of dough and drape it over the back of your hands, fingers facing you. Begin gently turning the dough, stretching it as you turn, until it is around 6 inches in diameter. Set the dough on one of the floured cookie sheets and finish stretching until the diameter is about 9 inches. The dough should be thin. Repeat this with the rest of the pizzas. For two large, rectangular pizzas, separate the dough into two balls. Stretch the dough on your hands, but focus on making it longer in one direction than the other. Once it is unwieldy, set it on a rectangular cookie sheet and continue stretching until it is roughly 10 inches by 13 inches.

5. Top the pizzas. For the small pizzas, spoon about 4 tbs. sauce into the middle and, using the back of a large spoon, spread the sauce around the dough in a circular motion. For the large pizzas, spoon about 1/2 cup of sauce into the middle, and spread the sauce outward using the back of a spoon. Sprinkle each of the small pizzas with 1/2 cup cheese, the large pizzas with 1 cup each. Divide the broccoli evenly between the pizzas. Do not overload the pizzas with broccoli, or you will end up with a very soggy crust.

6. Cook the pizzas. With pizza, the hotter the oven, the better the pizza. The secret to restaurant pizza that can't be duplicated at home (so you thought) is a superhot oven with a short cook time. That is why you want your oven as hot as possible. Once it is up to temp, put your pizza as close to the heating element as possible (with some gas ovens, that may mean placing the cookie sheet on the bottom of the oven; with some electric ovens, that may mean putting it on the top rack next to the electric heating coil). The pizza will cook quickly, so be vigilant. The small pizzas will cook in 5 to 7 minutes. The large pizzas may take up to 10 minutes, but different ovens vary. Check every 90 seconds after the 5-minute mark to ensure your pizza doesn't burn. Once it is finished, take out of the oven and let it rest on a cooling rack for 5 minutes. Slice and enjoy!

Tags: cookie sheets, small pizzas, large pizzas, pizzas with, about sauce, about sauce into, ball dough

Signs That My Watermelon Is Ripe

Know when to harvest watermelons by learning the tell-tale signs of ripeness.

One of the most fundamental aspects of growing your own food at home is knowing with some certainty when the food you grow is ripe. After all, to invest the significant time and effort into growing a food crop like watermelon only to harvest the melons before they have reached their peak flavor would be a complete waste. Luckily, knowing when a watermelon is at full ripeness takes only a few simple considerations.

Watermelons and Ripeness

Gardeners and farmers have long experienced difficulty in determining when a watermelon is at peak ripeness. According to Ron Smith, extension horticulturist at North Dakota State University, this difficulty has led to the development of numerous scientific means for determining watermelon ripeness, including a "thumping machine" that measures the resonance of sound waves when the watermelon is thumped, a more scientific take on the old method of thumping a watermelon by hand to test ripeness. Other methods include "plugging" the watermelon in order to observe the color of its flesh or simply cutting it open and tasting it.

Tendrils

Observing the curly "pigtail" tendrils on the watermelon vine is a proven method for determining watermelon ripeness. Observe the tendrils on the opposite end of the melon from where the melon attaches to the vine. When the melon is at its peak ripeness, the tendrils will wither and turn brown and brittle. Individual growing conditions may affect the curling of the tendrils, but for the most part, this is one of the most tell-tale signs of full watermelon ripeness.

Color

Observing the color of various parts of the melon is another way of confirming full ripeness. The skin of the melon itself turns dull and loses some of its shine. On the bottom of watermelons grown on the vine, you will notice a "soil spot" when the melon has rested on the ground. As the watermelon grows to full ripeness, the soil sport turns from a light green to a light yellow color. Note that your watermelons may lack a soil spot if you turned them frequently while growing, a practice that should be avoided since observing the color of the soil spot can make it much easier to determine ripeness.

Skin Texture

Observing the texture of the skin is a final way of confirming full ripeness. Before the melon is ripe, the skin has a smooth texture and can be penetrated by a thumbnail with little effort. As it grows to full ripeness, however, the skin is tougher and can no longer be penetrated with gentle pressure. The skin also becomes rougher and less consistent to the touch. The presence of one or more of these indications of ripeness can aid in determining the ripeness of watermelon, but remember that the most definitive way to determine ripeness is to simply taste the flesh and adjust harvest times according to when the watermelon has achieved the taste you desire.

Tags: full ripeness, when watermelon, soil spot, watermelon ripeness, confirming full, confirming full ripeness, determine ripeness

What Are The Methods Of Compost Making To Produce Pure Colloidal Humus

Composting is an effective way to add nutrient-rich soil to flower beds, vegetable gardens and any other place plants are grown. Many claim that colloidal humus takes composting to the next level. However, finding out what colloidal humus does, and make it, can be difficult without having to spend money on an unfamiliar website.

The Argument for Colloidal Humus

Proponents of colloidal humus state that, while excellent in the short term, the fibrous, soil-like material you get from composting provides nutrients that are quickly washed away from the soil plants grow in. The result, they say, is weak plants that are relatively nutrient deprived. Colloidal humus is a solution to this problem. By breaking down the words, you can get a sense of what colloidal humus is: A colloid is a suspension of solids in liquids (such as butter or Jell-o, according to Hillary Rinaldi of the Weekend Gardener website), and humus is the end result of traditional composting (a very fine, nutrient-rich soil). Rinaldi, who is a certified organic grower, sums up the colloidal humus crowd's argument, stating "Colloidal humus compost feeds itself and the nutrients do not wash away because they are suspended in a colloid." The idea is that plants are able to access nutrients as they need them, rather than waiting for rain or watering to suspend nutrients in a form that can be readily absorbed into the root system.

Making Pure Colloidal Humus

Colloidal humus is created to some extent by regular, old-fashioned composting. Making pure colloidal humus takes a slightly different strategy. Rather than using bins, tumblers or other implements, you'll simply need at least one cubic yard of space (or more if you have room). For materials, Rinaldi suggests equal parts of nitrogen-rich and carbon-rich ingredients---think green materials and brown materials, respectively---and then 1/3 part fresh manure for enzymes, minerals and additional nutrients. These will be collected and kept separate until you are ready to begin composting. Additionally, Rinaldi recommends using straw in the mixture, so try to have straw or something fibrous on hand when you begin.

Maintain a Consistent Moisture Level

Once you've collected the ingredients, it's time to mix them together. Add all of the ingredients in the allotted space at once, adding enough water to bring the overall moisture level to that of "a wrung-out sponge," as Rinaldi puts it. Once the ingredients are thoroughly mixed, situate a core of straw vertically in the middle of the pile, then add small portions (handfuls) with a shovel throughout the mix. These straw pockets will allow air to circulate, aiding the fermentation process that leads to colloidal humus.

Wait Six Months

At this point, the task of creating colloidal humus becomes less strenuous than more traditional composting methods. You don't stir or turn your pile, which will save you a good bit of time and energy. However, during the six-month wait for the compost pile to decompose and transform into colloidal humus, you will need to monitor the moisture of the pile: always keep it at that "wrung-out sponge" level. As Rinaldi states, "wet [the pile] down when the weather is dry and put a cover over [it] when it's pouring rain." Six months later, you should have pure colloidal humus.

Using Colloidal Humus

The finished product will have a consistency like Silly Putty, and an earthy--but not pungent--aroma. Use colloidal humus the same as any other garden amendment: Mix the desired amount into the soil you'll be growing in. The colloids will help your soil retain water and provide a slow, steady release of nutrients that will feed the plants with the rich nutrients that were once your grass clippings, leaves and kitchen scraps.

Tags: colloidal humus, colloidal humus, nutrients that, colloidal humus, Colloidal Humus, Colloidal humus

Make A Marmalade

Cooking down onions to make marmalade.

A marmalade is a preserve containing pieces of fruit rind, most commonly oranges and traditionally quince. However, you can use this method of cookery to make a marmalade from any fruit or vegetable because of their natural pectin. By cooking onions -- or fennel, apple, tomato, peaches, etc. -- at a low temperature with a little sweetener, it sweats and caramelizes the onion, concentrates the flavor and extracts the natural pectin to create the consistency of a jam or marmalade. Although these steps present make a savory marmalade, the same process can be followed with almost any fruit or vegetable.

Instructions

1. Sweeter onions like these Spanish onions or Vidalia onions work best.

Clean and peel your onions. Cut the onion into a more manageable size, using a fine julienne cut. Set aside.

You can use any kind of onion when making a savory marmalade. These shown are Spanish onions but the Vidalia onion has more natural sugar and caramelizes nicely.

2. Set a 22-quart pan with a large surface area on low to medium heat. Add the canola or vegetable oil and bring it up to temperature.

3. Julienne cut onions in saute pan.

Add the onions to the hot oil. Slowly fold over and over with your spatula for an extended period of time. This process helps sweat the onion to extract the natural sugars and juices.

4. Continue to fold and cook the onions until they naturally turn translucent. Add a little sugar and salt to help leach out any remaining moisture and natural sugars in the vegetable. Be careful to watch the heat and keep folding the onion to prevent burning.

5. Cook down the onion until the natural pectin helps thicken the product to create a sweet, jammy consistency.

6. Add spices or herbs for additional flavor. You can add chili flakes to the cooking onion to spice it up. Or thyme for a more rich, savory onion marmalade. If using a more delicate herb, wait until the product cools before incorporating. For example, with a tomato basil marmalade, add the herb once the marmalade base cools.

7. Serve and Enjoy!

Tags: natural pectin, fruit vegetable, make marmalade, natural sugars, onions Vidalia, savory marmalade

Make Chipped Beef

Chipped Beef: versatile, traditional.

Chipped beef on toast (or creamed chipped beef on toast) is a classic comfort food that’s also synonymous with military meals (you’ll find recipes in army and navy cooks’ manuals from more than 100 years ago). Chipped beef on toast, although there are many variations (some actually called “fancy”) is basically a creamy sauce and re-hydrated slivers of dried beef, served on toasted bread.It is also known as SOS (which, is described as either meaning stick-to-your-ribs, same ole stuff or, commonly in military slang, sh*t on a shingle).Chipped beef is also often served on English muffins, biscuits, homefries, and in casseroles.Chipped beef pre-cream is a dried, smoked, and salted meat product. Today you can find it compressed together in jars -- small, thin, flexible leaves of partially dried beef. It is also sold flat in plastic packets. Chipped beef has a shelf life similar to beef jerky and is a good source of protein that doesn’t require refrigeration.

Instructions

Make Chipped Beef

1. Prepare the ingredients: * 2 tablespoons canola or other cooking oil * 1 package dried beef, cut into 1-inch strips rinsed in water * 3 tablespoons all-purpose flour * 4 to 5 cups milk * Pepper to taste

2. Heat oil in a large nonstick skillet over medium-high heat.

3. Add the dried beef and sauté until lightly browned, about 3 minutes.

4. Reduce heat to medium-low; add the flour and cook for about 5 minutes, stirring often to combine with the oil.

5. Gradually whisk in the milk; cook until thickened, about another 5 to 10 minutes.

6. Sprinkle the creamed chipped beef with pepper.

7. Serve over toast slices topped with cheese, or with biscuits.

Tags: dried beef, beef toast, about minutes, beef also, Chipped beef, Chipped beef toast, creamed chipped

What Kind Of Crackers Go Best With Spinach Dip

Plain crackers are a classic choice with spinach dip.

You can serve spinach dip with a variety of dipping items ranging from baguette slices to fresh vegetables. One of the easiest ways to serve the dip, however, is with crackers. Various types of crackers complement spinach dip.

Plain

If you simply want your crackers to highlight the flavor of the spinach dip, serve it with plain crackers. These will not distract your palate from the flavor of the spinach. An added bonus is that you can select crackers with a level of salt that works best for your dip. If you have a very salty dip, for example, choose unsalted crackers. On the other hand, if your dip is unsalted or bland, you can serve it with salted crackers to give it more flavor without taking away from the taste of the spinach.

Sundried Tomato

For a stark but tasty contrast to the smooth flavor of the spinach dip, serve it with sundried tomato crackers. The bright, acidic flavor of the crackers works well with the mellow spinach dip. Depending on the flavors in the dip and your personal preference, you can even buy slightly spicy sundried tomato crackers. These go especially well with more bland or mild dips; if your spinach dip already has a hint of spiciness, combining it with spicy crackers might be too much.

Cheese

Cheese crackers blend well with spinach dips. Unlike sundried tomato crackers, which accentuate the flavor of the spinach by providing a bright contrast, cheese crackers serve to complement and exaggerate the rich creaminess of the spinach dip. If you choose to go this route, you will have to make yet another choice. You can buy cheese crackers that are fairly mildly flavored and do not stand out against the flavor of the spinach. On the other hand, you can opt to buy crackers with a distinctly cheesy taste that you and your guests will notice even when these crackers are paired with the rich and flavorful spinach dip.

Tags: flavor spinach, serve with, spinach serve, sundried tomato crackers, tomato crackers

Cook Fried Chicken Wings

Fried chicken wings are a staple food to enjoy while watching sporting events.

Whether you're making food for the big game tonight or preparing an appetizer for your family, fried chicken wings are a guaranteed crowd pleaser. You'll need to do a small amount of prep work, but once you start frying, wings only take a few minutes to complete. Making fried chicken wings at home gives you the freedom to adjust crispiness or make them as bold and spicy as you desire.

Instructions

1. Fill a pot with several inches of vegetable oil, or enough to fully cover wings. Turn the burner on to a medium heat setting. After several minutes, check the oil temperature with a thermometer. Allow the oil to reach a temperature of approximately 350 to 375 degrees.

2. Set up a dipping station by placing two small bowls on your kitchen counter. Fill first bowl half-full with flour, salt and pepper. The second bowl is for egg wash. Crack a few eggs into the second bowl and stir with a fork until well incorporated.

3. Place one chicken wing at a time in the flour mixture using a large slotted metal spoon. Turn the chicken wing with the spoon several times, until fully coated with the seasoned flour. Lift the chicken wing with the slotted spoon, shake to remove any excess flour, and drop in the egg wash. Carefully lift the chicken wing from the egg wash with the slotted spoon and place back in the flour mixture, allowing one final coating.

4. Remove the coated chicken wing from the flour mixture with the tongs. Place it onto a cookie sheet lined with paper towels, to pick up extra moisture. Continue to batter the rest of the wings one at a time.

5. Place wings into fryer oil one at a time using the same tongs. Do not overcrowd the pot. Wings should not be touching each other and should have room for oil to completely surround each wing. Depending on the size of your pot and amount of wings you are making, you may need to make several small batches. Allow the wings to cook for several minutes, until they are golden brown and floating in the oil.

6. Remove the wings from the fryer oil with the second set of clean tongs. Place the cooked fried chicken wings on a second cookie sheet lined with paper towels. Check the temperature of each wing before serving. Chicken needs to have an internal temperature of 165 degrees Fahrenheit. Serve immediately, before the fried chicken wings become soggy, and turn off the stove before you sit down to eat.

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Bake Pizza Bread

Pizza bread is a tasty alternative to traditional pizza. There are three ways to bake pizza bread when using a conventional oven or a bread machine. Use a loaf of French or Italian bread or frozen bread dough for oven baking. When using a bread machine, follow the bread making directions and add pizza ingredients, such as pepperoni.

Instructions

Bake Pizza Bread With French or Italian Bread

1. Cook Italian sausages according to package directions. Set aside with other ingredients such as sauce and cheese.

2. Cut the French or Italian bread horizontally about halfway through so that it opens partially as though hinged. Lay bread flat.

3. Spread the sauce along the cut bread surface and add sausage and cheese evenly.

4. Squeeze the bread shut like closing a sandwich and wrap the loaf in foil.

5. Bake it at 350 degrees F for 30 minutes or until thoroughly heated. Unwrap the baked pizza bread and cut it into slices to serve.

Bake Pizza Bread With Frozen Bread Dough

6. Roll out the thawed bread dough to ? inch thick.

7. Cook additional pizza ingredients according to package directions and combine with sauce. Set aside along with the cheese.

8. Spoon the sauce mixture on the bread within an inch of the edge then cover with cheese.

9. Roll the bread up into a loaf and close the ends by pinching them. Make slices on top of the loaf. Let it rise for 15 minutes.

10. Put the loaf on a cookie sheet or in a loaf pan. Bake the pizza bread at 350 degrees F for about 40 minutes. Cut it into slices to serve.

Bake Pizza Bread in a Bread Machine

11. Put the ingredients in the bread machine pan. See the user guide for the suggested order to put in the ingredients.

12. Press the desired cycle such as "Bread/Light Crust" and then hit "Start."

13. Bake pizza bread between 45 minutes and an hour, then remove from machine, cut and serve.

Tags: Bake Pizza Bread, Bake Pizza, bread machine, French Italian, serve Bake, serve Bake Pizza

Balance Spice In A Dish

Balancing spices in your dishes will help you add depth in flavors, keep the food from becoming overpowering and tailor the meal to your own personal taste. While many foods lend themselves to a specific spice, you can be creative about how you want your meal to taste. For example, people often incorporate savory spices into their bean dishes, but you can take a page from Caribbean cuisine and add sweet spices like allspice and cinnamon, and balance the sweetness with some heat of chili peppers. Experiment with your favorite dishes to find the right balance for you.

Instructions

1. Choose spices that represent the five different taste sensations: sweet, salty, bitter, sour and umami (taste of amino acids like hard cheese). The human tongue separately recognizes these five types of tastes. By using a spice from each, you can produce a dish that has a complete balance.

2. Use complementary herbs. There are traditional herb mixtures that are generally used together because they complement each other. Spicy dishes can include chili peppers, cilantro, garlic and cumin. Sweet dishes generally include allspice, cinnamon, nutmeg and cloves. Bouquet Garnis spice mixtures have bay, parsley, basil and oregano.

3. Use fresh herbs or herbs that have not gone past their expiration date. Herbs go past their primes at different times, which will result in varied tastes. Check the bottle of herbs or taste your fresh herbs to ensure that you are using herbs with a consistent flavor.

4. Measure out your herbs with measuring spoons prior to cooking. People often forget what spices they have used in a dish. By measuring everything, you can avoid adding more of one spice than another.

5. Cleanse you palette before tasting your dish. Drink a glass of water or eat a piece of white bread to neutralize the flavors on your tongue. By eliminating any aftertaste, you will be able to add the right spices to balance your dish.

Tags: allspice cinnamon, chili peppers, fresh herbs, herbs with, past their, your dish

Make Hot Sauce With Chipotle Pepper

Chipotle peppers are jalapenos that have been smoked and dried, then rehydrated using an adobo sauce. They are moderately spicy and very flavorful, making them ideal for use in hot sauce. This recipe yields 3 cups of hot sauce with chipotle pepper, which is even better after several days. It's excellent for use with grilled meats and can easily be used in recipes that require hot sauce.

Instructions

1. Put the chipotle peppers into a food processor and puree for 30 seconds, or until smooth. Transfer into a large saucepan and place over medium heat. Add the tomato sauce and tomato paste.

2. Add the brown sugar, salt, garlic and oregano to a mixing bowl and mix well. Stir the seasonings into the sauce pan, and then add the apple cider vinegar and the Worcestershire sauce.

3. Simmer the mixture for 5 minutes, and then stir in the molasses and white wine. Allow the hot sauce to simmer for an additional 15 minutes. Taste the sauce for flavor and add more molasses or pureed chipotle if necessary.

4. Simmer the sauce for another 15 to 20 minutes, or until about 3 cups remain in the pan. Remove the hot sauce from the burner and allow to cool to room temperature. Transfer into an air tight container and let stand in the refrigerator for 2 to 3 days.

5. Remove the chipotle hot sauce from the refrigerator and use as needed. The hot sauce can be stored in the refrigerator for up to two weeks before discarding any unused portion.

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Risks Of Kombucha Tea

The health claims of Kombucha tea are not supported by the FDA.

The origins of Kombucha tea can be traced back more than 2,000 years ago to eastern Asia. Kombucha is now sold in supermarkets and health food stores, but can also be brewed at home by fermenting tea with a "mushroom" of yeasts and bacteria. Kombucha proponents claim the tea can fight disease, reverse aging and help the body with ailments like insomnia, arthritis and intestinal disorders. However, according to the American Cancer Society, there is no scientific evidence to support any of these claims. In fact, Kombucha can cause serious side effects.

Metabolic Acidosis

Kombucha tea can be highly acidic. The American Cancer Society has found that the drink contains alcohol, ethyl acetate, acetic acid and lactate. Excessive amounts of acid in the body can lead to a condition known as metabolic acidosis. When there is too much acid in the body, oxygen levels are reduced. If left untreated, acidosis can have serious consequences, including shock or death.

Aspergillus

Kombucha, especially homemade, can become contaminated with fungi and bacteria that can harm the body. Aspergillus is one example of a toxic mold that has been found to grow in Kombucha. Aspergillus is inhaled into the lungs and is especially harmful to those with weakened immune systems, lung disease and asthma. Aspergillus can also spread to the brain and other organs.

Lead Poisoning

Lead poisoning has previously been linked with homemade Kombucha tea. The American Cancer Society advises against brewing Kombucha in a ceramic, lead crystal or painted container. The high acidity of the tea makes it possible for lead and other unsafe elements to be absorbed by the liquid.

Tags: American Cancer, American Cancer Society, Cancer Society, acid body