Make Delicious Chicken Wraps

Try these three different chicken wraps, and see which one is for you.

Leftover chicken is a versatile food. There are so many recipes available that use up excess chicken. One of the easiest ways for using leftover chicken is making delicious chicken wraps. People create endless combinations of chicken, sauces and vegetables in wraps trying to make the perfect meal. Each person's individual taste guides the ingredients added to a chicken wrap. Get creative, and make a wrap using leftovers at home.

Instructions

Chinese Chicken Wraps

1. Prepare sauce by mixing corn syrup, strawberry jelly, soy sauce, garlic powder, onion powder, ground ginger and black pepper in a small microwave safe bowl. Stir the ingredients together, and microwave for one minute. Take the bowl out of the microwave, and let it cool for a few minutes.

2. Place a tortilla (wheat or white) on a flat surface in front of you, and place a handful of chicken in the center of the tortilla -- going in a line away from you. Leave the bottom 1 1/2 inches of the tortilla empty for folding. Add a layer of diced onions, mushrooms and bell peppers. Pour a thin layer of the sauce across the vegetables.

3. Fold the bottom 1 1/2 inches up towards until it touches the vegetables. Fold the left side over towards the center, and fold the right side over the left folded edge. Serve immediately.

Spicy Buffalo Chicken Wraps

4. Blend the corn syrup, garlic powder, onion powder, hot sauce and black pepper in a small microwave safe bowl. Stir the ingredients together, and microwave for one minute. Remove the bowl from the microwave, and let the sauce cool for a few minutes.

5. Place a tortilla (wheat or white) on a flat surface in front of you, and place a handful of chicken in the center of the tortilla -- going in a line away from you. Leave the bottom 1 1/2 inches of the tortilla empty for folding. Add a layer of carrot strips and celery strips. Pour the hot, spicy sauce across the vegetables.

6. Bend the bottom 1 1/2 inches of the tortilla up until it touches the vegetables. Fold the left side over towards the center, and fold the right side over the left folded edge. Serve while hot.

BBQ Chicken Wraps

7. Put 1/4 cup of barbeque sauce in a microwave safe container. Heat the sauce in the microwave for one minute.

8. Place a tortilla (wheat or white) on a flat surface in front of you, and place a handful of chicken through the center of the tortilla. Leave the bottom 1 1/2 inches of the tortilla empty for folding. Add a layer of diced onions and bell peppers. Pour a thin layer of the barbeque sauce across the vegetables.

9. Lift the bottom 1 1/2 inches of the tortilla up until it touches the vegetables. Fold the left side over towards the center, and fold the right side over the left folded edge. Serve immediately.

Tags: bottom inches, side over, bottom inches tortilla, inches tortilla, Chicken Wraps

Make Pampango Frozen Fruit Salad

Pampango frozen fruit salad makes for a refreshing summer treat.

In the province of Pampanga, the Kapampangan people have a style of cuisine that is different from most other Filipino cuisine. It has many similarities to Cantonese and also Spanish cuisine. One of the most popular desserts in the Pampanga region is Pampango frozen fruit salad, which is a very refreshing treat on a warm summer day. The Philippines is blessed with a number of indigenous fruits including pineapple, banana and mango. Pampango frozen fruit salad can be made with several kinds of fresh fruit and in a short period of time.

Instructions

1. Make a simple syrup. In a medium saucepan on high heat, add water and bring it to a rolling boil. Add sugar and blend well. Turn heat down to medium and simmer syrup mixture for about five minutes. Once the sugar has dissolved, remove saucepan from heat. Allow syrup to cool.

2. Chill all fruits. In a large bowl, add fruit cocktail (with syrup), cherries, peaches, pineapple, apples, bananas, grapes, and oranges. Add the simple syrup from Step 1 and mix well. Cover bowl and refrigerate for about two hours.

3. Drain excess syrup. Remove fruit bowl from refrigerator and gently pour fruit into colander, draining away any excess liquid. Put fruit back in bowl and set aside.

4. Make whipped cream. In another mixing bowl, combine heavy cream, sugar and vanilla extract. Either by hand with a whisk or with an electric mixer, whip heavy cream until stiff peaks form. Blend whipped cream with mayonnaise.

5. Combine all ingredients. Gently fold fruit mixture into whipped cream/mayonnaise mixture, blending well. Arrange in a serving bowl and garnish with chopped almonds and maraschino cherries, if desired. Cover bowl and freeze for one hour. Serve chilled.

Tags: frozen fruit, frozen fruit salad, fruit salad, whipped cream, Cover bowl

Dry Squash Seeds

A squash is a vegetable that contains edible seeds just like a pumpkin. You can dry these seeds and eat them as a snack. You can also dry them and store them to plant in a garden the following spring. Drying the squash seeds is very easy. You may even want to get your kids involved in the project. They will learn a valuable lesson while having fun at the same time.

Instructions

1. Rinse your squash seeds out under a faucet of running water. You may want to have a colander underneath of the seeds in case they fall out of your hands. You don't want them to slip down the drain.

2. Set the squash seeds on some paper towels. Dab the tops of them with another paper towel. This will soak up most of the water.

3. Place the squash seeds on a non-stick baking sheet. Set the oven to 250 degrees. Once it is preheated, place your seeds inside.

4. Cook the squash seeds for one hour. You will want to stir them up a bit every 20 minutes. The seeds should be dry and crunchy when you are done baking them.

5. Let the seeds cool off before eating or storing for future use.

Tags: squash seeds

Different Types Of White Cheeses

Cheese is often served as an appetizer with wine.

Cheese is a dairy product often served as an appetizer but it is also used in many entrees and is a favorite ingredient in Italian cuisine. Cheese is made from a combination of salt, enzymes, bacteria, heat, time and milk. It is commonly made from cow, sheep, or goat milk and comes in a variety of forms and colors. There are several types of white cheeses available for the consumer.

Brie

Brie is made into a round shape. It has a hard exterior but an interior that is soft and can easily be spread onto crackers. Brie has a naturally rustic smell similar to fresh mushrooms and is enhanced by an almost buttery quality and strong savory flavor.

Camembert

Camembert is soft with a slight firmness in the center.

Another soft, white cheese, Camembert is also made into a round with a slight firmness in the center. It has a mild sweet taste with a slight salty and nut-like flavor.

Cottage Cheese

Cottage cheese a low-fat food option for dieters.

Cottage cheese has the consistency of small, white curds with a creamy texture. It is thought that it's name came from farmhouse cottages where the cheese was first processed. It is a low-fat cheese and dieters often eat it as one of their guilty pleasures.

Marscapone

This cheese has a similar texture as the above cottage cheese but is better known as a dessert cheese as it is often used in tiramasu, cheesecake and can even be topped on many dessert dishes. It was first made in Northen Italy and is still found in some pasta dishes today.

Feta

Feta usually has a crumbly texture, but Danish feta is creamy.

Feta cheese comes in a variety of types such as Greek, Danish, goats and marinated. Feta is often known for it's strong, salty taste and it's crumbly texture but Danish feta, unlike the typical Greek, has more of a creamy consistency. Marinated feta is often fused with oils and spices or added with peppercorns, olives or sun-dried tomatoes.

Goat Cheese

Often used to spread on toast or crackers, goat cheese has a creamy consistency with a sharp tangy flavor. Goat cheese is also often flavored with various herbs and spices such as garlic or peppercorns and comes in several different shapes and sizes.

Mozzarella

Mozzarella has a soft springy texture.

The first fresh mozzarella was made from buffalo's milk and has a soft, springy consistency which can even be torn into playful strings of cheese. It is often served melted on breads and in pastas. It can also be made as a more firm cheese and sold in blocks or slices.

Tags: made from, often served, with slight, also made, comes variety, Cottage cheese, creamy consistency

Make Sour Milk Cheeses

The term "sour milk cheese" refers to the manufacturing process, and can refer to any cheese that only uses natural souring to curdle milk. This is in contrast to the majority of cheeses, which use rennet to assist in the coagulation process. Cottage cheese is one of the most common types of sour milk cheese and can be made with skim milk and common household items.

Instructions

1. Fill the outer container of the double boiler with water and the inner container with skim milk and a cup of cultured buttermilk. Heat the milk to 80 degrees Fahrenheit and stir to ensure that all the milk has been heated thoroughly. Set the container of milk in a warm place and wait about 24 hours for the milk to curdle. The curd will be ready when you can stick a knife in the middle of the curd and have it come out clean.

2. Cut the curd with a knife by making a series of half-inch cuts in all directions. Allow the curds to sit undisturbed for 10 minutes and mix them gently with your hands.

3. Heat the outer container of the double boiler to 100 degrees and place the inner container with the curds back into the outer container. Stir frequently while raising the temperature up to 115 degrees Fahrenheit. Ensure that the curds are firm before you stop heating them.

4. Line a colander with cheesecloth and pour the curds into the colander. Allow the curds to drain, long enough to remove most of the whey but not so long that the curds begin to stick together. Lift the cheesecloth with the curds out of the colander and dip it in ice water. Put the cheesecloth back into the colander and run ice water through the curds until the water comes out clear. Drain the remaining water from the curds.

5. Add a teaspoon of salt for each cup of curds and stir. Refrigerate the cottage cheese and eat it within a week.

Tags: outer container, Allow curds, back into, colander water, container double, container double boiler

Make White Bread Reuben Sandwiches

Everybody loves a good sandwich. A good hearty sandwich that takes the place of a full meal is even better for those on the go, or just to tired to hassle with much. A reuben is a good and hearty sandwich, but there are some that do not like the traditional rye bread that is used. A quick substitute of white bread and you'll be ready to enjoy this sandwich.

Instructions

Make White Bread Rueben Sandwiches

1. Butter 4 slices of the white bread on one side only. Lay these 4 slices, buttered side down, in a skillet, or on an electric griddle. Don't turn the skillet or griddle on yet, there's no need to preheat.

2. Place 1 slice of Swiss cheese on each slice of bread. If you like to experiment with different flavors, you can use any kind of cheese you like. The traditional rueben is made with Swiss cheese, but if someone doesn't care for Swiss cheese, they will appreciate the substitute.

3. Open the can of corned beef and lay it out on a cutting board. Using a sharp knife, cut the corned beef into slices about a 1/2-inch thick. It may crumble, but you can pile the crumbles on the sandwiches too. Cover the swiss cheese with your slices of corned beef, filling in with the crumbled part if neccesary.

4. Open the can of saurkraut and dump it into a colander, or strainer, to drain all of the liquid. Arrange a small amount of the sauerkraut on top of the corned beef. You can add more or less sauerkraut, depending on your taste. I like to have just a "hint" of the sauerkraut taste on my rueben.

5. Add the final piece of swiss cheese to each sandwich. Butter the last 4 slices of bread, one side only. Place this on top of the sandwich, buttered side up. Turn the stove or griddle to medium heat and begin grilling the sandwiches. Check under the corners to see when the bottom slices of bread turn a nice golden brown. Carefully flip the sandwiches over with a large spatula. Brown the other side.

6. Remove each reuben to a cutting board and cut through the sandwich diagonally. A rrange them on a platter or individual plates and serve with the Ranch or Thousand Island dressing for dunking the sandwich in.

Tags: corned beef, bread side, bread side only, buttered side, cheese each

Be A Wine Connoisseur

The world of wine is a fascinating culture with a cult-like following. There's much to learn about wine, how it's made, what vineyards produce the best grapes and spot the top vintages. If you don't have the time to take all that in, you can skim the surface and sound like a wine pro in a matter of days. Set aside that foamy beer and follow this guide to becoming an instant wine connoisseur.

Instructions

1. Know the jargon. The fastest way to master wine is to learn the vocabulary. For example, the "vintage" is the year the grapes from which the wine was made were harvested. The vintage year is clearly marked on most bottles. The word "magnum" refers to a large bottle of wine, equal to two bottles of regular size. Other important words to get comfortable with: vineyard, winery, mouth feel, varietals, corked, finish, grapes, tasting and sommelier.

2. Get to know the grapes. When connoisseurs talk about "varieties" or "varietals" they are speaking of the grape used to harvest the wine. White wine comes from the following grapes: chardonnay, riesling, sauvignon blanc, chenin blanc, pinot grigio (or pinot gris) and semillion. Red wines are produced from these grapes: cabernet sauvignon, merlot, pinot noir, shiraz (or syrah), zinfandel and grenache. Champagne comes directly from grapes grown only in Champagne, France.

3. Learn about regions. Wine is harvested in certain "regions" of the world. The most famous wine regions are Bordeaux, Burgundy and Champagne in France and Napa Valley in California. Australia, Spain, Italy and many areas in California all have world-renowned wine regions. South Africa and California's Paso Robles are both "up and coming" wine regions.

4. Pick up a copy of "Wine Spectator" magazine and check out Robert Parker's website at erobertparker.com. Among wine connoisseurs, these are generally considered to be the best sources.

5. Know the critics. Wine critics are a key part of vino culture. Knowing their names will help you get by as a connoisseur. Here are a few good names to being with: Clive Coates, Stephen Tanzer, Robert Parker and Paolo Tullio. There are many more, but dropping these names will ensure your position as a wine connoisseur. If you come across any articles by these writers, read them as part of your wine education.

6. Develop your taste buds. Wine is meant to be tasted and enjoyed. Train your nose and mouth to discern between tastes and fragrances so that you can intricately describe wine. Connoisseurs use adjectives to describe the wine tasting experience. For example, a chardonnay might be described as "dry, with a hint of lemon and butterscotch, some melon, but a not too fruity, subtle finish." It's a long road to being able to pinpoint all of thoses flavors in a glass of wine, but practice makes perfect.

Tags: wine regions, Champagne France, describe wine, names will, Robert Parker, vintage year, wine made

Best Homemade Mashed Potatoes

make easy mashed potatoes that are down right delicious

Instructions

1. Many people make there homemade mashed potatoes alot of ways, its all about how you want it seasoned. This is the way that my family has

made them for generations and we're still to this day doing it. Its really good. Give it a try

2. First you take ten whole potatoes, peel all the skin off and slice them into little squares. Put them in a pot of water with a teaspoon of vegetable oil to keep them from sticking. Bring them to a boil. Let the potatoes boil for about 30 minutes to 45 minutes or until tender. When they are tender drain.

3. Then pour the potatoes in the dish your going to serve them and then either smash or blend them to the finest that you prefer them normally about 2 minutes for no clumps. Add 1/3 cup of milk, your 3-4 tablespoons of butter, 1/2 cup of mayonnaise and mix until all ingredients are blended. Then add salt and pepper to taste. You have the perfect homemade mashed potatoes

Tags: about minutes, homemade mashed, homemade mashed potatoes, mashed potatoes

Thai Restaurants Near Safety Harbor Fl

Thai food is often spicy and topped with a peanut sauce.

Safety Harbor is a residential community on the coast of the Gulf of Mexico inlet. Local events include a Freedom Walk, Family Fun Fishing Day and the Harbor Sounds Music Festival, according to the city's official tourism site. Tampa is just 29 minutes east of Safety Harbor, providing access to even more events and recreation. Thai restaurants are available within a short drive of Safety Harbor in the Clearwater and Dunedin communities.

Near Safety Harbor

Thai Spice Restaurant is about six minutes from Safety Harbor, and it serves lunch and dinner; take-out menus are available. Thai Spice was voted "Best Thai Restaurant" by "Tampa Bay" magazine in 2008, 2009 and 2010. The restaurant opens around lunchtime, and the atmosphere is intimate as only 10 tables are in the small establishment. Free parking is available in the restaurant parking lot, and no dress code is imposed. The restaurant specializes in Pad Thai, but the kitchen will honor special requests and substitutions.

Ban Thai Restaurant is less than three miles from Safety Harbor. The restaurant features an Asian-inspired interior. Guests can choose from a vegetarian Thai menu or seafood and meat dishes, but the kitchen will tailor meals to guests' needs upon request. Free parking is available at the restaurant, and no dress code is observed for Ban Thai patrons.

Near Clearwater

Thai Coconut Restaurant is a jeans-and-T-shirt Thai restaurant located in Clearwater, just 20 minutes from Safety Harbor. A free parking lot is available for guests' parking, and the restaurant is available for eat-in, take-out or delivery. In addition to classic Thai cuisine, guests can now order sushi at Thai Coconut. The kitchen will alter dish "heat," and guests can choose how spicy they wish their dish to be based on a star system: One star is "slightly spicy," and five stars is "very spicy."

Chiang Mai Thai Restaurant is also located in Clearwater, about 20 minutes from Safety Harbor, in a shopping center. Since it is surrounded by other shops, free parking may be limited. The interior is Thai-inspired with authentic Asian designs and colors, and no dress code is in place. The Chicken Panang is a guest favorite, but the sushi menu is also a crowd-pleaser.

Near the Gulf

Thai Garden Restaurant is approximately 30 minutes from Safety Harbor near Clearwater Beach; you must go over the bridge between Clearwater and Gulf Bouelvard to reach the restaurant. The interior design of the hotel features rich woods and classic Asian-themes. Parking across the street from the restaurant is metered, but you can find additional free parking behind Thai Garden. Fresh sushi and Pad Thai are two restaurant specialties, and no dress code is in place. Thai Garden opens for lunch and offers take-out and delivery services upon request.

Near Dunedin

Tom Yum Thai & Sushi is located in a large shopping center, so free parking is available. To get to the restaurant, Safety Harbor visitors must travel just nine minutes. Ruby Thai Kitchen offers a classic Thai menu with Miami-style sushi. The interior features warm wood walls and Asian-inspired themes with booth and bar seating. No dress code exists for patrons of the restaurant.

Tom Yum Thai specializes in fresh sushi, green papaya salad and Pad Thai dishes. The kitchen will change dishes based on customer taste and need.

Tags: Safety Harbor, dress code, from Safety, from Safety Harbor, kitchen will, minutes from

Get A Good Deal On A Las Vegas Hotel Room

Las Vegas, NV has long been one of the most popular tourist destinations in the United States. Known for its infamous Strip populated with casinos, Las Vegas has actually become known for being a fun family destination, with an abundance of kid-friendly amenities, theaters, concert stages and more. However, finding a place to stay without paying an arm and a leg for it can be quite a challenge.

Instructions

1. Go online. Check out the main online travel sites like Expedia, Travelocity or Orbitz and look for specials on Las Vegas hotel rooms. The farther out you plan, the better the deal is going to be. The same rule applies for the amount of flexibility you have in your travel planning. If you can be flexible about dates, you may find that you can score a great Las Vegas hotel room for up to 75 percent off of the regular price. You can also go directly to the site of the hotel and see what kind of Internet specials they are offering, as hotels usually prefer it when you book online, so they offer incentives to do so.

2. Call the hotel and ask directly about specials. Do this particularly if you have stayed there before. Las Vegas prides itself on taking care of return visitors and the hotels, most of which are attached to casinos, are no exception. They reward guests for repeat business, so it's worth a try to phone the hotel, explain that you've frequented their establishment in the past and see what they may be willing to offer by way of a discount or room special.

3. Visit your local travel agency and book a travel package. Travel packages are hands-down the best way to save money on a trip overall. Travel agents usually have the skinny on the best travel packages out there. Packages usually include airfare, hotel arrangements and sometimes passes or admission into local clubs or amusement parks. For the purposes of finding a good deal on a Las Vegas hotel room, you will likely find that you pay less if you book your flight and room in a package versus paying for each separately.

4. Go during the week. All travel costs can usually be found at a reduced cost during the week and the hotels of Las Vegas are no exception. If you book Monday through Thursday, you can sometimes get a hotel room for more than $50 off per night than what you might pay during the weekend. Ask the hotel if they have special rates for booking during the week and if they don't, you might consider calling around. There are many that do and it's worth saving substantial dollars per night; after all, that's money that could be better spent at the craps tables.

5. Utilize programs offered by your credit card company. These days, credit card companies are bending over backwards to offer their customers as many rewards and discounts as possible. Hotel rooms and other travel amenities are often part of the deal. Check with your credit card company to see if they offer any rewards and explain that you are looking for a good deal on a hotel room in Las Vegas. You may just be pleasantly surprised by what they can offer you.

Tags: credit card, during week, hotel room, they offer, Vegas hotel

The Process Of Making Chewing Gum

Gum chewers may not realize the intricate process that goes into creating the snack, but all companies have a similar process. The first chewing gum machine was not even patented and remains the industry standard.

Ingredients

Chewing gum is made mostly of organic and artificial latex and sweeteners such as natural sugars like corn syrup or cane sugar.

Harvesting Latex

Latex must be harvested and processed from a chicle tree, which is scored with a series of marks that will allow the chicle to flow off the tree and into a bucket. The collected chicle is strained, put in kettles with oil and stirred.

Mold

Once the chicle has decreased to two-thirds of its initial volume, it is poured into molds and left to dry for two days.

Purification

After two days the molds are cooked in kettles until the chicle becomes a type of syrup. A purification process begins involving filtering the concoction through a series of increasingly fine screens.

Additives

The base is mixed with additives--powdered sugar and syrup first, then flavorings and softeners.

Cutting and Completion

The mix is then rolled onto belts and kneaded for three hours by machine. Sections are separated and flattened before a cutting machine cuts them into a gum-stick shape.

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Make Baked Sweet Potato Fries

Sweet potato fries are showing up on menus at a number of restaurants. Even those who aren't normally fans of sweet potatoes are finding the seasoned side dish appealing. Baked sweet potatoes are high in fiber, vitamins A and C, and potassium -- but your kids don't have to know how healthy they are. Give them a creative name, or just call them fries, and watch as reluctant veggie-eaters are won over by the sweet taste.

Instructions

1. Heat oven to 450 F. Wash the sweet potatoes and slice into long spears.

2. Spray a baking sheet with cooking spray or pour on a little olive oil.

3. Arrange the fries in a single layer on the oiled pan. Spritz on more cooking spray or brush on a little more olive oil. Sprinkle on garlic powder, salt and pepper.

4. Cook for 20 minutes, turning partway through so they cook evenly. Thin-cut fries may cook faster, so keep eye on them to avoid burning. Thick fries may need a few extra minutes in the oven.

Tags: sweet potatoes, cooking spray

Cooking Tips For Mashed Potatoes

Select a high-starch russet for the fluffiest mashed potatoes.

Mashed potatoes make a frequent appearance on American dinner plates for good reason. Inexpensive and easy to prepare, potatoes provide a good source of fiber and heart-healthy nutrients such as potassium and vitamin C. This filling family favorite is versatile enough to go well with just about any meal.

Preparation

Choose a starchy potato. The larger the starch granules, the more they swell while cooking, which produces the light, fluffy consistency of mashed potatoes. Select a high-starch russet for the fluffiest potatoes or a medium-starch Yukon gold for less fluffy potatoes with a slightly richer flavor. Peel six medium potatoes under cold running water and place them in ice water to prevent discoloration. Cut out all of the eyes and dark spots and cut the potatoes into 2-inch pieces to ensure even cooking.

Boiling

Place the potatoes in a large pan, cover them completely with cold water and bring them to a boil. Reduce the heat, place a lid on the pan and simmer for 20 minutes. Check from time to time to make sure the potatoes do not overcook and become watery and thin tasting. The potatoes are ready when a knife easily slides in and out without sticking. Place the potatoes in a colander to drain. Moisture makes potatoes gummy, so shake off any excess water and pat the potatoes dry with a paper towel.

Mashing

Some people like to use an electric mixer, but that tends to break down the starch and can cause the potatoes to become sticky and heavy. Use a potato masher or wire whisk to break up the lumps without breaking down the starch. Once the potatoes are smooth, add 1/2 cup of warmed cream and 1/4 cup of softened butter. Vigorously whip the potatoes to the desired fluffiness. Add salt and pepper to taste.

Variations

Mashed potatoes can easily be adapted to fit specific dietary needs and flavor preference. For a lighter version, use low-fat sour cream, milk or buttermilk instead of cream, and substitute margarine for butter. You can mash boiled cauliflower, carrots, broccoli or turnips and add as much as you like to the potatoes to create a healthier version. For a flavor twist, consider adding green onions, garlic, bacon bits, diced peppers, different kinds of cheeses or even jalapenos.

Tags: down starch, high-starch russet, high-starch russet fluffiest, mashed potatoes, Place potatoes

Making Your Own Wine Racks

Making Your Own Wine Racks

Decide How You'll Use Your Wine Rack

Some people invest in wine, and others just enjoy it. Those who buy a case or two of wine when they find a vintage they like should consider building a crate-like rack to store their purchases. Basically a sub-divided box, these racks are diagonally divided with wood that is secured using strips of trim to keep the dividers from collapsing. The box itself can be fabricated from three-eighths-inch plywood. Dividers can be slid out to make larger compartments. Each square is large enough to hold a case of wine stored on its side. Several kits and do-it-yourself projects like the one shown above are available. These divider designs can be incorporated into other cabinetry (like a bar) or can be built as modules to be added to as the collection grows. As with any wine rack, placement is important. The rack must sit in a cool, dry area that is not subject to bumps to protect the integrity of the wine.

Decide What You Can Afford

Those with a more modest wine collection will want a smaller wine rack. Simple racks can be built using plywood or one-by-two lumber to build an open case. Supports are attached up the sides, on which are placed "benches" composed of one-by-twos on the front and back, with pieces lain across to separate bottles. A smaller version can be made using rope tied between the sides through holes drilled in the one-by-twos. The rack can be made larger by increasing the height or adding center uprights, but it is not appropriate for large numbers of bottles. Precut and drilled kits for wine racks in any configuration are also available. The least-expensive alternative is the wine rack kit composed of dowels and thick anchor pieces that are assembled like the old children's toy. They make an easily adaptable rack to fit any space. As convenient as these sets are, the wine rack builder is advised to glue the dowel joints so that the pieces don't work apart over time.

Consider Style

After deciding on size and setting a budget, consider what style you want in your wine rack. Wood racks are traditional, but other materials, like the PVC pipe shown here, can be used to put together any shape wine rack to fit under a staircase, in a bookcase shelf or on a table top. If your style is modern or eclectic, this kind of unusual material might be right for you---and it's certainly easier to build. All you need is a hacksaw, some pipe adhesive and emery cloth to smooth the edges of the pipe. Whatever you decide to build, remember that most wine racks are simple so that the wine can be easily seen and turned---and expandable so the collection can grow.

Tags: wine rack, Your Wine Racks, case wine, Making Your, Making Your Wine, wine rack

Make Goat Cheese Dumplings

Make Goat Cheese Dumplings

Goat cheese dumplings are a great way to dress up your everyday dumplings. They are delicate, tasty, easy to make and can be served in a variety of ways. Try adding them to soups or broths, or slather them with butter and serve them as a main dish. This recipe yields approximately four servings of goat cheese dumplings.

Instructions

1. Fill a large stock pot about halfway with water. Add 1 tbsp. of salt and stir. Bring the water to a rolling boil.

2. Add 2 cups cubed goat cheese, two large eggs and 1 tbsp. each dried parsley, tarragon and thyme to a large mixing bowl. Add a dash of salt and pepper and stir well to combine.

3. Add 1/2 cup of all-purpose flour to the goat cheese mixture, and stir again to combine. Add an additional 1/4 to 1/2 cup of flour, stirring in a few tablespoons at a time, until a thick dough is formed.

4. Turn the dough out onto a lightly floured surface and knead for about two minutes. Pinch off small 1- to 2-inch pieces of the dough and form them into balls. Place each of the goat cheese dumplings onto a piece of wax paper, a few inches apart.

5. Add three to four dumplings at a time to the boiling water. Allow them to boil for two to three minutes, or until they float to the top of the water. Once they float, allow them to cook for an additional one minute.

6. Remove the dumplings from the water with a slotted spoon, once done. Continue cooking in batches of three or four goat cheese dumplings at a time until. Serve immediately.

Tags: goat cheese, cheese dumplings, cheese dumplings, dumplings time, Goat Cheese

Identify Wild Mushrooms In Colorado

Wild mushrooms grow all over the place in Colorado. Some of these mushrooms are edible, while others are fatal. Certain mushrooms are known for their druglike effects. This is evidenced by mushrooms being associated with magical creatures. Learn as much as you can about wild mushrooms in Colorado. This knowledge may mean the difference between life and death.

Instructions

1. Obtain a book that concentrates on wild mushrooms in Colorado (see Resources). Go through the book’s description of the mushroom you’re looking at. Read the book’s edibility description. Refrain from eating the wild mushroom if the book describes it as poisonous. People have suffered from consuming poisonous wild Colorado mushrooms.

2. Understand that an Amanita muscaria, or fly agaric, grows near pine growth. If you think that you’re looking at an Amanita muscaria, look at its gills. They will be white. The mushroom is a reddish in color and has spots. Don’t eat these wild Colorado mushroom because they're poisonous.

3. Realize that Ganoderma applanatums grow on pine trees. Don’t damage their pore surfaces, because this will stain their white surface. You’re looking at a Trametes versicolor if you see a turkey tail-looking mushroom. Don’t eat either of these wild Colorado mushrooms, because they’re not edible.

4. See the wild Colorado mushroom, with its red surface, as a poisonous mushroom. If you see this mushroom in a pine forest, you’re looking at a Russula emetica.

5. Memorize the order that the mushroom guide lists mushroom characteristics. Take note of these characteristics when you see a wild mushroom. Go through these characteristics in your wild mushroom guide. If the characteristics listed in the book are different from your wild mushroom, than you may not have a match. Keep searching the guide until you find a match to the mushroom you’re looking at.

Tags: wild Colorado, wild mushroom, your wild mushroom, Amanita muscaria, because they, Colorado mushroom, Colorado mushrooms

Vegetable Soup Ideas

Vegetable soups can range from a hearty meal in a bowl, to a delicious accompaniment for a salad or a sandwich, to an elegant appetizer. Follow the seasons in your choice of vegetables for the best flavor; take your cue from the produce available at your local farmers' market. Asparagus is a harbinger of spring, while you can look forward to the best-tasting tomatoes in the summer. Your soup will only be as good as the quality of the vegetables you use.

Vegetable Soups With Beans

Beans are a natural accent for vegetable soups. They provide added protein and texture and set off the taste of the vegetables. Beans can turn a vegetable soup into a hearty, main-dish meal. Try a white bean and vegetable soup, using chopped red and green cabbage, onions, fresh tomatoes, celery, carrots, a potato and zucchini or summer squash. Add broth, minced garlic, chopped fresh basil and 1/2 cup of Parmesan cheese for a full-flavored meal. Or roast vegetables such as butternut squash, carrots, tomatoes, onions and garlic. Set the squash and carrots aside and puree the tomatoes, onions and peeled garlic. Add broth and the puree to a pot with chopped kale or chard and season with thyme and a bay leaf. Simmer and add the squash, carrots and beans of your choice.

Vegetable Soups With Pasta, Rice or Barley

With the addition of pasta, rice or barley, a vegetable soup can become a more filling meal. Add macaroni or orzo to your favorite vegetable soup recipe. For a Tuscan-style minestrone, saute an onion in a soup pot and add broth, wine, sprigs of thyme and oregano and a bay leaf and bring to a boil. Add sliced carrots and red peppers, diced zucchini, chopped spinach leaves and pitted black or green olives. Simmer and add Italian rice. Garnish with Parmesan or Romano cheese. Pearl barley can be used to help thicken a vegetable soup. Add the barley to a soup stock, bring it to a boil and simmer until tender. Add peeled and diced carrots, parsnips, potatoes and rutabaga, broccoli florets and fresh thyme and oregano. Simmer until the vegetables are tender.

Creamed Vegetable Soups

Creamed vegetable soups add richness and elegance to any menu. Instead of a canned version of cream of mushroom soup, make it from scratch. Melt butter in a soup pot and add 1/2 lb. of chopped mushrooms, a chopped onion, a sliced carrot and two minced garlic cloves. Cover and simmer the vegetables for five minutes over very low heat. Add 2 tbsp. of flour and stir well. Add 1 qt. water, stir, bring it to a boil and then simmer for 30 minutes. Mix the soup in a blender and return it to the soup pot. Add salt and pepper and 1 pint of cream. Reheat but do not let it boil. Sprinkle grated Romano cheese on top of each bowl. For a cream of asparagus soup, cook 1/2 lb. asparagus, one peeled and diced potato, one sliced onion and one sliced carrot in 2 qt. salted water until tender. Mix the vegetables in a blender and return it to the pot. Add 1 cup of heavy cream, 2 tbsp. of butter, salt and pepper. Stir and bring the soup to a boil. Stir, reduce the heat and cover the pot to allow the soup to simmer for 10 minutes.

Cold Vegetable Soups

Cold vegetable soups are a welcome treat in the hot summer months. Gazpacho is probably the most well-known cold soup. This is a traditional soup from Andalucia and there are many different recipes and variations. Basically, it includes vine-ripe tomatoes, bell peppers, cucumbers, sliced sweet onion, cubes of French bread, a fruity green olive oil, sherry or red wine vinegar, salt and pepper and sugar and water, as needed. Everything is pureed in a blender to a soup consistency. Cucumbers make an excellent base for other cold vegetable soups. One version includes goat yogurt, cilantro, fresh mint leaves, some cumin seeds and a bit of minced jalapeno pepper. Adjust the flavor with some lemon juice. Or combine cucumbers, watercress, garlic, jalapeno and one large avocado in a blender for another tasty cold soup.

Tags: bring boil, salt pepper, squash carrots, vegetable soup, blender return, cold soup, minced garlic

Make Thanksgiving Pumpkin Cake With Cream Cheese Frosting Recipe

Pumpkin Cake with Cream Cheese Frosting

We love cake at our house and especially Pumpkin Cake with Cream Cheese Frosting!

Pumpkin Cake is perfect for Thanksgiving Dessert and Halloween Parties, too. But, since these ingredients are available year-round it is really a great dessert for any time of the year.

Every time that I have made this for a family gathering or school function, everyone always wants the recipe. It's a definite keeper and oh so yummy! Give it a try!

Instructions

1. Heat oven to 350. Grease 15 x 10 pan. In large bowl, blend all cake ingredients (All ingredients from the flour through the eggs) at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan.

2. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool.

3. In small bowl, combine frosting ingredients (Powdered Sugar to the Vanilla); beat until smooth. Spread over cooled cake. Refrigerate leftovers.

Perfect dessert for Thanksgiving!

Tags: Pumpkin Cake, Cheese Frosting, Cream Cheese, Cream Cheese Frosting, Cake with, with Cream

Use Dandelion To Treat Liver And Gallbladder Problems

Use Dandelion to Treat Liver and Gallbladder Problems

Problems with the liver and gallbladder can cause numerous health issues, including constipation, bloating, headaches and skin problems. Dandelion, a popular herbal remedy, can be used to treat liver and gallbladder problems and keep the digestive system working smoothly.

Instructions

1. See a doctor to assess liver and gallbladder functions. If you have chronic issues with these vital organs, it's important to get regular checkups and discuss all treatment options. Dandelion should not be used to treat acute problems, but it can be incorporated into an overall liver and gallbladder health program.

2. Eat dandelion leaves as part of your regular diet. Dandelion leaves can be eaten raw in salads, cooked with other greens or placed in soups.

3. Drink dandelion tea daily. Dandelion tea is readily available at most health and tea stores, or you can make your own dandelion tea from dried dandelion leaves, flowers and roots that you pick from your own yard. Dandelion roots contain choline, a substance that stimulates the liver.

4. Use dandelion capsules according to the manufacturer's recommendations. Most capsules are taken 1 to 2 times daily with a full glass of water.

5. Use a regular dose of dandelion tincture to help detoxify your body. Dandelion tinctures are alcohol tonics that should be taken sparingly each day. You can purchase these a health food and herbal stores or make your own by curing dandelion in 100-proof vodka for 2 months.

Tags: dandelion leaves, Dandelion Treat, Dandelion Treat Liver, Gallbladder Problems, liver gallbladder, liver gallbladder, make your

Preserve Cooked Yams

Buy in bulk, preserve the extras.

Preserve cooked yams for up to a year by properly storing them in a freezer. Cooked yams can be completely frozen and thawed without greatly effecting the flavor or the texture. Save time and prevent raw yams from rotting by cooking them all at once and then preserving the leftovers until they are needed. Limiting the available oxygen and keeping temperatures below freezing will prevent the bacterial growth that causes cooked yams to quickly spoil.

Instructions

1. Wrap each individual cooked yam in a small piece of aluminum foil.

2. Load the cooked yams into an air-tight food safe plastic container until there is only 1 inch of space left at the top.

3. Seal the container securely and affix a strip of masking tape to the front with the date of exactly one year in the future written on it in permanent ink.

4. Slide the container into a freezer that maintains a temperature of 0 degrees Fahrenheit or below. Twist the container so the expiration date label faces out.

5. Thaw the yams in the oven or microwave before they reach their expiration date. Remove the aluminum foil wrappers before placing the yams in the microwave.

Tags: cooked yams, aluminum foil, expiration date

Etiquette On Finger Sandwiches

Finger sandwiches are served with afternoon tea.

Finger sandwiches are traditionally served during afternoon tea. These elegantly dainty sandwiches are also known as "savouries" and are so called because they are meant to be eaten with your fingers. They should be served with scones and pastries alongside tea poured from a silver pot. If hosting an afternoon tea, serve finger sandwiches made with a variety of fillings and arrange them on a china cake stand for guests to help themselves.

Serving

Delicate finger sandwiches are traditionally eaten off delicate bone china plates. Place the sandwiches on an elegant cake stand, cover the table with a white linen, crisp cotton or lace cloth and accessorize with a fresh floral centerpiece. (See Reference 3.)

Eating

Small sandwiches such as tea sandwiches and canap s may be picked up and eaten with your fingers, according to the Dining Etiquette Guide (see Reference 2). The proper afternoon tea etiquette is not to overload your plate, as there is no limit to the amount of servings to which you may help yourself.

Fillings and Accompaniments

Smoked salmon, cucumber, egg mayonnaise, ham and good quality cheddar make elegant and appetizing fillings for finger sandwiches. Scones served with jam and cream, and tea cakes and pastries are traditional accompaniments for an afternoon tea. (See Reference 4.)

History

The traditional afternoon tea, of which finger sandwiches are an essential ingredient, is believed to have been invented by Anna Maria Stanhope, the Duchess of Bedford. The duchess, one of Queen Victoria's ladies-in-waiting, suffered from a sinking feeling in the late afternoon. She invited friends to join her for an additional meal in her rooms at Belvoir Castle at 5 o'clock. The menu consisted of small cakes, dainty bread and butter sandwiches and assorted sweets served with tea, according to What's Cooking America. (See Reference 1).

Tags: finger sandwiches, served with, cake stand, eaten with, eaten with your, sandwiches traditionally

Recipes With Cream Of Chicken

Condensed cream of chicken soup

Start with a can of condensed cream of chicken soup and finish with a creamy casserole or side dish. Condensed soup uses range from entrees to appetizers, and with a can of condensed cream of chicken soup and a plan, a homemade dinner is possible. Reduced sodium cream of chicken soup is available for those concerned about the salt content of canned goods. For more recipe ideas, visit the resource section.

Noodles, RIce or Cornbread Dressing

Cook 2 cups dry wide-egg noodles according to package directions to yield 2-1/2 to 3 cups cooked pasta. Drain the noodles and return to pot. Combine 1 can of condensed cream of chicken soup with 1/2-cup milk and stir into the hot noodles. Bring the mixture to a simmer over medium heat, and cook for 10 minutes, stirring to prevent sticking. Serve as a side dish. Instant rice can be substituted for the noodles. Combine 1 can of condensed cream of chicken soup with 1/2-cup milk. Bring to a simmer and stir in 1-1/2 cups raw, instant rice or one 14-ounce package instant cornbread dressing (stuffing). Cover the pot and let sit for five to 10 minutes or until the rice or dressing has absorbed the liquid. Fluff with a fork and serve.

Hearty Chicken Corn Chowder

Heat 3 quarts of water to a boil in a 5-quart stock pot. Boil 6 peeled potatoes and cut into 1/2-inch cubes for 45 minutes or until tender. Remove the stockpot from the heat. Fry 1/2-pound bacon in a skillet. Remove the bacon, but leave the grease in the skillet. In the bacon grease, cook 1 large, diced onion and 1 clove of garlic for 3 to 4 minutes over medium heat or until translucent. Cube 1-pound chicken breasts and add to the skillet with the garlic and onions. Cook the chicken over medium heat until cooked through. Add the contents of the skillet into the stockpot with the potatoes. Into the stockpot stir the reserved bacon, 2 (10-3/4-ounce) cans of condensed cream of chicken soup, 2 cups frozen corn and 1 cup shredded cheddar cheese, if desired. Place the stockpot over medium heat and heat to a simmer. Reduce heat to medium low, and continue to simmer for 1 to 2 hours, covered. Serve with crusty bread or crackers and a salad.

Hash Brown or Tater Tot Casserole

Brown 1-pound ground beef in a skillet with 1 diced onion. Drain the grease from the beef and return to skillet. Stir 1 (10-3/4-ounce) can of condensed cream of chicken soup and 2 tbsp. steak sauce into the skillet. Lay the contents of 1 10-ounce package (about 3 cups) frozen tater tots or hash brown potatoes into the bottom of a 12-by-8-inch baking pan. Cover the potatoes with the mixture from the skillet. Bake at 425 degrees F until the potatoes are thoroughly heated. Top the casserole with 1 cup shredded cheddar cheese or 2 cups crushed corn flakes the last 10 minutes of baking, if desired.

Tags: chicken soup, cream chicken soup, cream chicken, condensed cream, medium heat, over medium, over medium heat

Distill Vinegar

You can distill your own vinegar with items you already have around the house.

It is possible to distill vinegar without even needing a boiling kettle. Distillation is performed in order to remove unwanted chemicals from liquids, providing a cleaner product as a result. Although there are counter-top units available that can do the distillation for you, you can just use your existing freezer, a funnel and two 2-liter bottles. Your freezer will perform the distillation automatically for you, since vinegar has a lower freezing point than ordinary water. Distill your vinegar in your freezer in only 24 hours.

Instructions

1. Fill a 2-liter bottle with the mother of vinegar until 3 inches remain empty. This allows for the vinegar to expand as it freezes. Place the cap onto the top of the bottle.

2. Place the bottle in your freezer, and let it freeze for 24 hours. It may take less time for the water to freeze, so check the status periodically before a full day has elapsed.

3. Take the bottle out of your freezer, and remove its cap. The water and dissolved chemicals will have risen to the top of the bottle and become frozen.

4. Insert the funnel into the opening of the second 2-liter bottle. Insert the opening of the first bottle into the top of the funnel.

5. Let the vinegar drain from the first bottle, through the funnel, into the empty 2-liter bottle. Drain the first bottle until the ice in it becomes clear, then discard it.

Tags: 2-liter bottle, first bottle, bottle your, bottle your freezer, funnel into

Freeze Deviled Eggs

Freeze the yolk portion of a deviled egg.

Raw eggs can be frozen and thawed successfully, but cooked eggs present some difficulties. When it comes to freezing deviled eggs, the "deviled" portion of the egg can be frozen quite easily. However, the cooked egg-white portion of the deviled egg will become tough, rubbery and watery after being placed in the freezer and thawed, so it is advisable that you discard the egg white and keep only the egg yolk mixture.

Instructions

1. Spoon out the yolk mixture from the deviled eggs.

2. Combine the deviled egg mixture and place it in an air-tight container or resealable plastic bag. Preventing air from reaching the egg mixture will keep it fresh for a longer period of time in the freezer.

3. Label the bag or container with the date the eggs were placed in the freezer. This will help you keep track of how long the eggs have been in the freezer.

4. Place the container or bag containing the egg mixture in the freezer.

5. Thaw the deviled egg mixture in the refrigerator overnight before use.

Tags: deviled eggs, deviled mixture, placed freezer, portion deviled, yolk mixture

Red Wine Vinegar Health Benefits

Red wine vinegar has been used throughout history for medicinal and healing purposes. Science continues to discover and prove some benefits, while debunking others. Apple cider vinegar is known to have the most health benefits, but red wine vinegar still has many adherents. There is no question that red wine vinegar can be part of a healthful diet.

Healthful Eating

Replace fatty and cholesterol-rich sauces, condiments and marinades with red wine vinegar for healthful eating and to help with weight management. Red wine vinegars are typically low in, or have no, calories, carbohydrates or sodium. Use it on foods for the sharp flavor and as a way to decrease or eliminate the need for salt. Use red wine vinegar salad dressing instead of creamy or oil-rich dressings. Use red wine vinegar to marinate fish or meat dishes. Replace mayonnaise on sandwiches by marinating the meats or vegetables with red wine vinegar.

Cholesterol

All vinegars, because of their acetic acid content, are known to help control and lower cholesterol levels, triglyceride levels and blood pressure. Minimize the possibility of heart disease and keep blood flowing smoothly by taking vinegar regularly. Vinegar also has potassium, which helps lower blood pressure.

Diabetes

Take at least 2 tbsp. a day to help keep diabetic surges in check. Vinegars are known to lower glucose and insulin response and to decrease the diabetic's sensitivity to carbohydrates and starch.

Calcium Absorption

Because vinegars have acetic acid, they are able to boost the body's ability to absorb minerals, especially calcium. If you are lactose intolerant and worry that you are not getting enough calcium, try eating vinegar with dark-green, calcium-rich, leafy vegetables to allow for optimum mineral absorption.

Infections

Vinegars are widely thought to have topical uses and be able to cure certain infections, external and internal. In these cases apple cider vinegar is most often recommended. Use apple cider vinegar for skin issues such as acne, toenail fungus, lice and ringworm. Also refer to apple cider vinegar for antioxidant benefits.

Caution

Some health professionals question the benefits of vinegar for conditions such as cholesterol and diabetes, saying there is not enough scientific data to prove these benefits. Always consult your doctor before relying on or taking vinegars for medicinal purposes.

Tags: wine vinegar, cider vinegar, apple cider vinegar, acetic acid, apple cider, blood pressure, wine vinegar

Make Shahi Dum Aloo

Shahi dum aloo is a vegetarian Indian recipe from the north part of India that pairs deep fried baby potatoes in a cream sauce. This Indian recipe is easy to make and you can modify it to add richness or depth of flavors.

Instructions

1. Clean and peel the potatoes, then deep fry them in oil until they get tender. Set the potatoes to the side.

2. Put the garlic and ginger in the food processor to make a paste.

3. Saute cumin seeds, cardamoms, cloves, cinnamon, bay leaves and onions until golden brown.

4. Add the tomato puree to the sauteed mix from Step 3 and cook on low heat for 5 minutes. You can use canned puree or put plum tomatoes in the food processor to make your own.

5. Make a sauce by stirring in cream, salt, tumeric, cayenne, black pepper, coriander, cumin and ? tsp. garma masala. Mix in your paste from Step 2 and let this cook another five minutes. Then add about 2 tbsp. water.

6. Put the potatoes in the sauce. Cover the pot and bring it to a boil. When the sauce boils, turn the heat to low and cook for 20 minutes.

7. Top with the remaining garam masala and 1 tsp. cumin seeds.

Tags: cumin seeds, food processor, food processor make, from Step, Indian recipe

Bake A Cream Fruit Tart

Bake a Cream Fruit Tart

Fresh fruits and berries are a delightful addition to this cream tart recipe that makes a wonderful dessert on those hot summer evenings. Serve up individual desert tarts at your next cookout or BBQ by making these a day ahead.

Instructions

1. Prepare your choice of fresh berries. Raspberries, strawberries, or black berries are good choices.

2. Beat the eggs and egg yolk in a bowl. Dissolve the corn starch in the lemon and add to the eggs. Stir to blend well.

3. Puree berries and sugar in blender. Strain berries with a fine sieve to remove seeds and any remaining pulp. Pour into a medium saucepan. Add butter and bring to simmer over medium-high heat.

4. Fold hot berry mixture into egg mixture and return to the saucepan. Heat to a simmer and cook until the filling is thick and smooth, stirring constantly.

5. Set aside to cool.

6. Blend flour, sugar and salt together in a medium bowl. Add butter and lemon peel and mix until the dough becomes crumbly. Add lemon juice and stir until the dough begins to form. Form a small ball of dough and flatten it slightly. Wrap in plastic wrap and refrigerate for one hour.

7. Roll to dough to 1/8 inch thickness and line tart pans. Prick the bottom of the dough with a fork. Bake at 350 degrees for 15 minutes. Remove and cool.

8. Fill the tart shell with the creamed berry mixture and top with fresh fruit of your choice. You may wish to add a dab of fresh whipped cream and a mint leaf for garnish.

Tags: Bake Cream, Bake Cream Fruit, berry mixture, Cream Fruit, Cream Fruit Tart, Fruit Tart

Store & Package Caramel Apples

Toppings like nuts or chocolate can be added to your caramel apples.

Caramel apples are a fun and popular dessert for the fall season and holidays. Making them is simple: Insert a Popsicle stick into the core, and dip the apple in caramel to coat. Decorate the apples to create a one-of-a-kind dessert. In most cases, caramel apples are consumed shortly after being prepared. Sometimes, caramel apples are made for school functions or activities and must be stored until later. In order for caramel apples to stay fresh, they must be properly cooled, wrapped and stored.

Instructions

1. Cut a piece of wax paper large enough to cover an entire apple.

2. Wrap the wax paper completely around the apple. This will ensure other wrappings do not stick to the caramel-coated apple.

3. Wrap the caramel apples using foil or plastic wrap to keep air from reaching the apple. Wrap the foil or plastic wrap around the wax paper cover and the apple. Wrap a rubber band tightly around the plastic wrap or foil where the Popsicle stick meets the apple. This will prevent the wrap from coming loose.

4. Place the caramel apples on a tray or pan and store the tray of caramel apples in the refrigerator to keep them cold until they are ready for consumption. Remove the tray from the refrigerator roughly 45 minutes before they are to be consumed to allow the caramel to soften.

Tags: apple Wrap, caramel apples, plastic wrap, apple This, apple This will, caramel apples, foil plastic

Choose A Good Wine For Poultry

It's sometimes said that only white wines fare well with poultry. However, take into consideration sauces, seasonings and cooking methods and you will find that soft red wines pair nicely with certain fowl.

Instructions

1. Keep in mind how the poultry will be cooked, as well as its natural flavor and texture. Try to complement or contrast the flavor and texture of the poultry with your wine.

2. Try a spicy wine, such as an off-dry pinot blanc from the Alsace region of France, for chicken or turkey prepared with heavy spices. You could also pair either with a red Burgundy from France or pinot noir from the United States.

3. Pair delicately flavored chicken in subtle, mild sauces with lighter, more delicate wines. Very few young red wines fall into this category, so a white Savennieres from the Loire Valley of France or a pinot gris from Oregon would nicely fit the bill.

4. Consider a higher-acid wine, such as a sangiovese from Italy, a white Burgundy from France, or a pinotage from South Africa, for a fattier, richer bird such as a hearty duck breast.

5. Try a full-flavored, smoky riesling from France or a heavily oaked, premium Napa chardonnay for any grilled poultry dishes.

6. Try pairing quail or any game bird with red or white wines that have a fair amount of earthiness. Whites from cold regions, such as Chablis from France or whites from south Australia, as well as wines made from the nebbiolo grape, will have plenty of earthiness to match the gamy flavors of roasted pheasant or squab. (Nebbiolo is the predominant grape of the Piedmont region of Italy. There are some great nebbiolos coming from California nowadays as well.)

7. Use these examples as a guide to making an informed wine purchase with maximum quality and value.

Tags: from France, Burgundy from, Burgundy from France, flavor texture, France pinot, white wines, wine such

Grow The Hibiscus And Hibiscus Related Flowers

grow the Hibiscus and Hibiscus related flowers

The Hibiscus (Mallow) family has a number of marvelous flowering plants. Here is some information on grow the Hibiscus and some different Hibiscus related flowers.

Instructions

1. When we talk about an Hibiscus, we usually think of the showy Hawaiian bush with big, brightly colored flowers, clipped and worn in the hair of exotic, tropical maidens. This plant is the Hibiscus rosa-sinensis. These plants can be grown outdoors in warm climates or indoors with good light as houseplants. Outdoors they grow as shrubs that usually grow from 3' to 10' tall in frost free gardens with rich garden soil and plenty of water. They are remarkably showy with enormous flowers in single or blended colors of many hues. If ever there was a garden plant that says "tropical", the Hibiscus rosa-sinensis is it!

2. The Hibiscus is in the mallow family and some mallows that look much like the tropical Hibiscus rosa-sinensis can take hot sun, less water, light frosts and poorer soils. Try the Lavatera and the Rose of Sharon for slightly more drought tolerant and more resilient plants that will grow into handsome, blooming shrubs with slightly smaller, but plentiful Hibiscus-like flowers in many colors.

3. Better in greenhouses or grown as indoor flowers are two less frequently seen hibiscus plants. The Hibiscus schizopetalus is a red flowered plant with strange but exotic looking red flowers with split petals. And the Hibiscus calyphyllus, a shrub that likes a lot of water. The Hibiscus calyphyllus offers big yellow flowers with deep red blotches at the base of each petal.

4. Some plants that are often referred to as Hibiscus are in the Australian family of Alyogyne. The Alyogyne includes the 'Blue Hibiscus' (Alogyne huegelii), a big, open shrub that can reach 10' tall covered in spring with 3" blue-purple hibiscus flowers. These plants are quite drought tolerant as well as resistant to light frosts. They make very fine focal points in the landscape.

5. Less commonly seen is the Alyogyne hakeifolia that grows with linear leaves making the plants look like graceful, miniature 6' - 8' tall pine trees. In the spring they burst into flower with white, yellow or soft purple flowers that look like partially furled hibiscus blooms with red blotches on the base of the inside of the flowers. These plants are a little hard to find, but well worth the search if you live where frosts are mild and water is scarce. They will grow with average to little water.

6. For some really eye-catching plants with amazing flowers, look in the Hibiscus family of plants. If you grow the Hibiscus or Hibiscus related flowers, expect lots of compliments.

Tags: Hibiscus Hibiscus, Hibiscus rosa-sinensis, These plants, blotches base, drought tolerant, flowers These, flowers These plants

Cooking Uses For Unflavored Gelatin

Savory jellies often accompany pate on the serving tray.

Gelatin is usually associated with desserts, such as mousses and jelly molds. However, creative cooks often find ways to use it in savory dishes as well. Gelatin occurs naturally in meats and poultry as their connective tissues are dissolved by cooking, so adding unflavored gelatin in many cases simply augments the natural variety. It also has a number of uses for cold buffet preparation, and is used by chefs to make savory versions of some desserts.

Aspic

Aspic is made by adding a small quantity of gelatin to a well-flavored broth or stock. It should be crystal clear, have a good flavor, and be firm enough to hold its shape without being unpleasantly rubbery. Aspic can be used to hold together cold meats and vegetables in a mold, in much the same way a dessert mold uses sweet gelatin. It is also painted onto cold meats and canapes destined for the buffet table, to provide an atractive sheen and a protective coating. Aspic is also commonly used to set cold dishes such as pates and terrines.

Gelee

Chefs in high-end restaurants, and adventurous home cooks, can also use unflavored gelatin to create a flavored gel, called a gelee, as a type of sauce or garnish for various dishes. To make a gelee, dissolve the gelatin into a strongly flavored liquid such as wine, champagne or clear fruit juice and allow it to set. The gelee can then be cut into fine cubes with a thread, or simply raked with a fork to make fine, angular lumps. The gelee is spooned onto the food as a garnish and flavor enhancement. Aspic can also be treated this way.

Jellied Consomme

Jellied consomme is a common summertime restaurant offering in Europe, where cold soups have a long-established history. It is made in a process similar to aspic, but instead of a plain broth the starting point is a soup of exceptional flavor and clarity. Ideally, the consomme has enough natural gelatin to achieve the desired delicate texture, but gelatin is often added in the interest of time and consistent results. Less gelatin is used, since the consomme should only be firm enough to hold together on the spoon, melting in the mouth immediately.

Savory Versions of Desserts

Gelatin is commonly used in desserts, from simple mousses to more upscale offerings such as panna cotta, a custard-like gelatin dessert from Italy. These basic desserts are often re-purposed by creative cooks by substituting savory ingredients for sweet. Cheesecakes, for example, can be made savory by removing the sugar and using a strongly flavored cheese in place of cream cheese. Strongly pungent ingredients such as truffles, anchovies, blue cheese, olives, chili peppers, onions and garlic all lend themselves to similar treatment in mousses, panna cotta, or other preparations.

Tags: Aspic also, cold meats, commonly used, creative cooks, enough hold

Make Vegan Christmas Cookies

Just because you're vegan doesn't mean you have to pass on Christmas cookies. It's easy to substitute vegan-friendly ingredients.

Instructions

1. Sift flour, baking powder and salt over a dry bowl.

2. Cream the vegan margarine or shortening with the sugar until soft. Add the egg replacement and extract, if you're using it, and stir well.

3. Stir in the flour, baking powder and salt mixture gradually.

4. Add the substitute milk slowly. Mix well to eliminate lumps. Add more milk if the dough feels too dry.

5. Use the fork to massage the dough. The dough should be flexible enough to work with your fingers but still maintain its shape. Add milk if it's too hard, flour if it's too drippy.

6. Preheat the oven to 350 degrees and grease 2 cookie sheets. Have fun shaping the dough into Christmas symbols, circles, animals, flowers and anything else you can think of.

7. Place your vegan Christmas cookies on the greased cookie sheets and bake for 10 minutes or until firm.

Tags: baking powder, baking powder salt, Christmas cookies, cookie sheets, flour baking, flour baking powder

Cook With Allspice

Contrary to what you might believe, allspice is not a collection of spices blended in a jar. Real allspice, also called "pimento" or "pimienta" in some countries, is from a Jamaican plant, and has a variety of uses in cooking.

Instructions

1. Get real allspice. The spice comes either crushed or in small pea-sized balls. The whole allspice seeds keep longer and provide a fuller flavor in soups and other recipes.

2. Grind allspice for recipes where you want a consistent taste and not an explosion of flavor. The taste of allspice has been described as a mix of cinnamon, nutmeg and cloves, with a bit of pepper thrown in. Grinding allspice makes its contribution to a dish more subtle.

3. Consider using Jamaican jerk seasoning for a different allspice flavor. These packaged seasonings rely heavily on allspice. Some are already in liquid form for an easy marinade or an addition to a sandwich.

4. Mix allspice with peppercorns to enhance its peppery taste. Whole allspice seeds and whole peppercorns can be ground together, accentuating the complementary tastes of both.

5. Use allspice in authentic Jamaican recipes. A rice-and-peas dish is just one example of how Jamaican cooks use allspice to give food a big flavor. Another popular use of allspice is to complement the beef or other filling of the stuffed pastries popular in many Jamaican stores.

Tags: allspice seeds

A Natural Protein Diet

Whole grains, whole foods, lean, grass-fed meats, free-range poultry and wild fish bring the best sources of natural protein for a healthy diet. Protein provides a level of satiety in the body that other foods do not. Satiety can keep you feeling full longer, say less hungry and help to curb excessive eating. Protein is used in the body to build and maintain muscle. Building muscle requires more calories and aids in burning fat.

Eat Plant Based Protein

Plant-based proteins include soy, nuts, seeds, legumes and vegetables. Legumes include beans, peas and lentils. These edible pods have a higher protein content than many other foods and are low in saturated fat. Beans have the added benefit of being a good source of fiber as well as protein. Combined with grains, beans become an equivalent to animal proteins. Nuts and seeds are another great source for protein. Sprinkle them on salads, add them to pasta dishes or use them to top off a whole-grain pancake, waffle or oatmeal breakfast.

Substitute with Whole Grains

According to the U.S. Department of Agriculture website, My Pyramid (see References 3), foods that are marked "100% wheat," "multi-grain," "stone-ground," "seven-grain," "cracked wheat" or "bran" are usually not whole-grain products. Instead, look for one of the following whole grains in the list of ingredients, making sure that it is first in the list---brown rice, whole oats, whole wheat, whole rye, bulgur, oatmeal, whole-grain corn, graham flour, wild rice. There are more ways to add protein-packed grains---substitute whole-wheat bread for white bread, or whole wheat, quinoa or kamut for white rice. Bake with whole grains instead of bleached white flour.

Consider Lean Meats

The biggest difference between animal protein and plant protein is the amount of saturated fat they contain. When consuming animal protein, follow this simple rule---lean and less fat. Natural sources of animal protein are based on what the animal has been eating and whether or not the product has been processed. Look for grass-fed beef, free-range poultry and wild fish. Deli meats, hot dogs, sausage and bacon are most often processed foods and have added salt. Fatty fish---such as salmon, herring and trout---are good sources of protein; plus they supply omega 3 fatty acids to the body.

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Ways To Cook Deer Meat

Use deer meat, or venison, instead of hamburger for leaner, healthier meals. Deer have less fat than cows, so the meat dries quicker. Soak the meat in wine, vinegar or milk for a couple of days before cooking to keep it moist. Edubook.com recommends cooking venison at high heats to keep the meat tender. To get rid of the wild-game taste, soak the meat in vinegar. Venison is healthier because it is low in calories and cholesterol.

Ground Venison

Ground-up deer meat, or deer burger, tastes almost like hamburger. Use deer burger just as you would hamburger. Deer burger should be frozen right away and used quickly after thawing. It spoils fast. Deer burger doesn't have the fatty and greasy taste hamburger has. Cook deer burger to medium-well for the best flavor. Add seasonings as you would when cooking hamburger. You can make taco meat, hamburgers, meatballs, meatloaf and any other ground-meat recipes. If making meatloaf or meatballs, use potato flakes, bread crumbs, cracker crumbs or oatmeal to hold the meat together.

Steaks

Cook steaks to medium to prevent drying out. Broil, saute or grill the steaks. Marinate for about a day before cooking, not only to add flavor but also to keep the meat tender. To saute the meat, cut up the steak into cubes. Spread extra-virgin olive oil on a pan. Add onions, and saute. This method also works with deer tips, which are similar to steaks. Steak pieces work well when stir-frying.

Roast

Before roasting or putting venison in a slow cooker, soak it in vinegar for a day. Add any spices or marinades. Add carrots, potatoes and other vegetables. The internal temperature should reach 130 degrees, so have a meat thermometer handy.

Obtaining Venison

Hunt deer yourself or buy it. If you hunt the deer, drain its blood as soon as possible. According to pabucks.com, when a deer is frightened it excretes lactic acid and pyruvic acid and more blood. This combination gives the meat the gamey taste. Removing the tallow, which sits between the muscles, also improves taste, pabucks.com states. Either gut and prepare the meat yourself, or take it to a butcher. If you are hunting deer, find out how many deer you can kill in a season. Farm-raised deer are smaller and lack the gamey taste, but they aren't as lean as wild deer.

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