Think pistachio, think apricot. How about hazelnut, or raspberry? If you are blessed with having a real gelato shop in town, take advantage on those warm spring or blistering hot summer days by paying it a visit. After the amazing pure taste and whipped texture of gelato, it's hard to go back to regular ice cream again. Allowed to choose two flavors in one cup? Here are some tasty combinations. But you can't go wrong because gelato is the real thing.
Instructions
1. Mix bitter and sweet. Tart passionfruit, apricot, mango or raspberry plus dark chocolate or even regular chocolate makes an irresistible twosome.
2. Go for the tangiest plus another fruit, chocolate or nuts. Tangy lemon (it's white in gelato territory) seems to complement just about any other flavor--tart, sweet or nutty. Some swear by it with dark chocolate.
3. Couple nuts with chocolate. Hazelnut or pistachio nudges raspberry chocolate or even cookies and cream for a classic team.
4. Try chocolate gelato combined with mint chip, a favorite on hot days.
5. Mingle berry (blackberry, raspberry, strawberry) with any chocolate or nut gelato. And so the fantastic gelato tasting experiment continues.
Native Americans dried meat in the sun or wind to stop it from spoiling.
Beef jerky is a low-calorie, low-fat and high-protein snack. The dried meat treat is great for camping, hiking and travel because it is portable and needs no refrigeration. For some people, one downside of beef jerky is its toughness. With the right cut and a little seasoning, it is easy to make beef jerky that is tender and not so chewy.
Instructions
1. Freeze 2 lbs. of lean beef, either flank steak, round steak or sirloin tip. The meat will be easier to cut when it is firm.
2. Trim any fat from the meat. Cut the meat across the grain into long strips that are 1-inch wide and 1/8- to 1/4-inch thick. Cutting the meat across the grain will result in a jerky that is tender and less chewy.
3. Marinate the meat using the recipe of your choosing. If the recipe does not call for it, add 1 tsp. meat tenderizer to give the meat additional tenderness. Cover and refrigerate the marinated meat for at least eight hours or overnight.
4. Dry the meat in an oven or dehydrator. If using an oven, remove the racks and preheat to 150 to 175 degrees Fahrenheit. Place the meat directly on the oven rack and put back in the oven. Dry the meat for six to 10 hours. For the first few hours, leave the oven door slightly open.
If using a dehydrator, set it to its highest settings and dry for at least four hours.
5. Cool the jerky on paper towels. Pat any fat drippings with another paper towel to remove them. Store the jerky in a resealable plastic bag or airtight container.
A kidney stone can be a very painful experience. It is usually formed by either a urinary tract infection or a buildup of calcium and oxalate or phosphate. A person's urine usually contains a chemical that keeps the crystallization required for a from happening, but sometimes these chemicals don't work as well as they should.
Chemicals
The three most common chemicals used in the creation of kidney stones are calcium, oxalate and phosphate. These chemicals are part of a body's regular diet, and are also used in the creation of bones and muscles.
Food to Avoid
If a person is experiencing kidney stones, a doctor may recommend that she not eat foods rich in oxalate.
Oxalate-Rich Foods
Spinach, peanuts, chocolate and sweet potatoes are oxalate-rich foods that a person prone to kidney stones should avoid eating.
Medium-Oxalate Foods
Grits, grapes, green peppers and strawberries have a medium amount of oxalate. While these foods can be eaten by people with kidney stones, they should be eaten only in small amounts.
Prevention
Plenty of water, orange juice, potassium-rich vegetables and small amounts of red meat can help to prevent kidney stones from forming.
Saving money on food is important for many consumers. With the increasing cost of fruits and vegetables, wasting food is not an option. Fresh vegetables can spoil within a day or two, especially organic. Many vegetables can be preserved for a longer period by freezing them. However, it can be difficult to freeze some vegetables, like potatoes. Potatoes can lose taste, color and texture if not frozen properly. Blanching potatoes, dipping them into boiling water for a short period of time, is a good method to prepare potatoes for freezing.
Instructions
1. Clean the potatoes. Put the potatoes in a large bowl or sink filled with water. If they are straight from a garden, make sure you clean all of the soil off of the potatoes.
2. Scrape or peel your potatoes and rinse them under cool water.
3. Fill a large pot with water, place it on a burner and allow the water to boil over medium heat.
4. Blanch the potatoes. Put the potatoes in the boiling water and allow them to heat for three to five minutes, depending on the size. Blanching stops enzymes that cause food to lose its flavor, color and texture. It also cleanses any remaining surface dirt and organisms.
5. Cool the potatoes. Remove the potatoes from the boiling water and allow them to cool by placing them in ice water for five to 10 minutes.
6. Drain the potatoes. Carefully put them in freezer bags or plastic containers. Do not fill the bag to the top.
Tired of the old bland and boring chicken recipes night after night? Why not do something different next time by trying this delicious Greek lemon chicken recipe. This makes a great meal for entertaining- so invite your friends to dinner. Add this to my Recipe Box.
Instructions
1. Marinade Recipe for Greek Lemon Chicken
2. Recipe for Lemon Chicken Marinade: In large bowl place your water, oil, lemon juice, oregano, garlic (cloves and powder)and blend together. Add your seasoning salt and pepper if needed or desired.
3. Next you need to add your chicken to the marinade (a large sealable bag works great for marinading food).
4. Place your marinade in the refrigerator and allow to sit and marinate for at least 60 minutes.
5. Then remove pieces from the lemon chicken marinade and place it in a baking pan and cover it with aluminum foil and place in a 450*F oven for 45 min.
6. Take out of oven and increase the temperature to 550*F.
7. Lastly: Move the chicken pieces from the original baking pan (leaving behind any accrued marinade) and place in a clean sauce free pan and bake 10-15 minutes longer or until the skin becomes a crisp golden brown.
8. READY TO EAT! - - - Now your ready to enjoy this tasty Greek .
Fish balls can make for a delicious appetizer. If you decide to pair them with a few of your favorite sides, they can also make for a tasty main course. This guide provides a simple and delicious recipe for cooking fish balls.
Instructions
Cook
1. Steam or broil the boneless fish fillets until done, approximately five to six minutes. You may use any type of fish, however white meat fish tends to work better.
2. Once the fish has cooked, drain it thoroughly and allow it to cool.
3. FInely chop the onion and mix it with the fish. The fish will break up and flake when you are doing it correctly.
4. Continue mixing, adding in the eggs, salt, pepper and condensed milk.
5. Once all the ingredients are mixed well, shape into balls (about the size of a golf ball.) Squeeze the excess moisture out of the fish balls with your hands.
6. Fry the in deep hot oil until they reach a golden brown color.
7. Remove the fish balls from the oil and drain on stacked paper towels. Serve the fish balls while they are hot, or place them in the refrigerator and serve them chilled.
Tags: fish balls, Cook Fish, Cook , fish balls, with your
If there's one thing the state of Wisconsin does in abundance and does well, it's cheese. As the nation's leading producer of cheese, Wisconsin has a long and productive history, dating back to the mid-1800s. With over 350 varieties to choose from, cheese connoisseurs are certain to find the ones they like.
History
In the early 1800s, European immigrants began farming the fertile Wisconsin soil. Soon after, the production of dairy cattle led to an increase of production of milk and the necessity to make cheese as a method of preserving their milk products. By 1860, a full-fledged cheese factory was running. In 1889, the University of Wisconsin began offering college courses in dairy farming and cheese making. Currently, more than 15,000 dairy farms produce the milk for the annual production of almost 2.5 billion pounds of cheese.
Agriculture
The state of Wisconsin is an optimal setting for raising dairy cattle. The soil is fertile and hay production is abundant. With quality feed available at affordable prices, the dairy industry in Wisconsin produces over 250 of milk every year for use in cheese making.
Method
Approximately 10 pounds of milk are required for every pound of cheese produced. After heating the milk to purify it, cheese culture is added and the milk coagulates. The result is a semi-solid substance that cheese makers separate from the liquid before processing the milk curd with heat. The substance is then used to make both soft and hard cheeses by pressing out some of the liquid and adding salt and other flavors. Some cheese is marketed immediately and other cheeses are aged for one or more years before selling.
Artisan
In addition to the mass production of cheese, in the 1990s, a new trend of artisan cheese production began in Wisconsin. Small farmsteads with dairy cattle expanded their livelihoods to include the production of specialty cheeses, made on-site. These small-name producers offer one-of-a-kind cheeses and travelers to Wisconsin are welcome to tour the artisan farmsteads. (See Resources)
Handling
Store cheese in a refrigerator with an interior temperature between 34 degrees and 38 degrees. After opening, wrap the cheese tightly in plastic wrap to prevent contact with air. Cheese may be frozen but the texture will change when thawed. Allow frozen cheese to thaw in a refrigerator. Soft cheeses and cheese spreads melt easily and hard cheeses resist melting. To add hard cheese to soup or stew, grate it finely and add to the hot mixture after removing it from the heat.
The true origins of the dessert dish baklava are unknown. Many ethnic cultures from the claim the phyllo pastry sweet as their own, although today most consider it a Turkish or Greek dish. can be found in many ethnic grocery stores or made at home using prepared or purchased phyllo dough.
History
The first mention of baklava in a cookbook date back to the 13th century that describes it as a Byzantine delicacy. Some cultures believe that it was first introduced during the ancient Mesopotamia era, while others attribute it to the Assyrians. For years, it was considered a food of the wealthy and elite.
Significance
Many of the ingredients of baklava were considered aphrodisiacs by the cultures that embraced baklava as a special treat. Turkish sultans believed that both the pistachio and honey in the recipe would enhance their libido and their lovemaking. The spices that were added were said to also add to that effect. Cinnamon was believed to work its magic on the women, while the cardamom worked for both sexes.
Types
All baklavas have the same basic ingredients: nuts, honey and very thin, or phyllo dough. Each culture added its own special ingredients to the recipe. The Armenians contributed cinnamon, while the Arabs added rose water and the spice cardamom. Baklava can be cut into a variety of shapes, with some shapes signifying the occasions for which it is being served.
Geography
That baklava was first created somewhere in the Middle East does not create an argument with anyone. As countries and empires rose and fell and trade began to flourish, the exact origin of the scrumptious desert was lost in the annals of history. Today, baklava is eaten all around the world.
Identification
Baklava is recognized by the paper thin dough, which surrounds the other ingredients. This dough, called phyllo dough by most consumers, was introduced by the Greeks sometime during the first or second century A.D.
Considerations
Baklava is a very rich and sweet dessert. Because of the sugars and fats the dessert should be eaten in small portions for those watching their weight or sugar count. There are a number of lower fat recipes for baklava in cookbooks and on the Internet, but these recipes cheat the connoisseur from the true taste of traditional baklava.
There are many wild edible weeds. Depending on the weed variety, you can eat the leaves, flowers, stems, shoots, and even the roots of the plant. You can cook them just about any way you can imagine to add variety, color and nutrition to your meals.
Instructions
1. Look for delicious edible flowers and weeds, such as dandelions, in your own backyard. The dandelion root can be roasted and used for coffee, or boiled and stir-fried alone or with other cooked vegetables. All edible flowers and weeds must be pesticide-free to be edible.
2. Acknowledge that many other flowers and weeds resemble dandelions. The best way to identify dandelion flowers is by their size. Dandelions grow to approximately 1.5 inches tall and 1.5 inches wide. Each dandelion stalk bears only a single yellow flower.
3. Use the juicy, tasty leaves of the purslane plant as an addition to any salad or as an herb adding flavor to your recipes. Purslane is found just about anywhere.
4. Spot purslane between mid summer and fall. It has a reddish 1/4 inch thick stem with several inconspicuous small, five petal yellow flowers. The fruit is up to 1/4 inch long, filled with small, black seeds. The purslane plant has 1/2 to 2-inch paddle-shaped leaves branching out about four to ten inches.
5. Pick chicory from your backyard, parks or unoccupied fields. Chicory, closely related to endive and escarole. Chicory looks like romaine lettuce with loose, upright heads. The leaves are a little thicker with a mild to strong bitter flavor depending on the variety. Safely boil and eat the young leaves from stinging nettles or add chicory to any meal to enhance the flavor.
6. Collect the shoots of Japanese knotweed in early spring when they're still tender. You can locate them in sunny, moist areas like riverbanks, roadsides or even your lawn. Japanese knotweed is high in vitamin C. They appear first as fat, green, red-flecked stalks poking up from the ground and can grow as tall as thirteen feet. The Japanese knotweed leaves are triangular with smooth edges. They are four to six inches long and about 2.5 to 4.25 inches wide, with pointed tips.
7. Find edible flowers in the produce section of the supermarket. Use flowers from a nursery or garden center for culinary purposes if the plant has a "Food Crop" label.
Tags: edible flowers, flowers weeds, , edible , four inches
The great thing about vegetable soup is that it is cheap, easy, healthy and delicious. Also, there are many different variations. The best part is trying the many different combinations and seeing what suits your tastes best.
Instructions
1. The first thing you will want to do is prepare your vegetables. This includes, cleaning, washing, peeling, and chopping. I usually keep the carrots and potatoes separate from the others because they need a little bit more time cooking.
2. Next, empty the 1 or 2 cans of vegetable stock into a large pot. Then, put in only the carrots and potatoes. Heat on high until it boils. Once it is boiling, reduce heat to medium and cook for an additional 10 minutes.
3. Finally, put in the remaining vegetables and turn the heat to low. Now let the soup simmer for 10 more minutes. Add salt and pepper to taste. Also, if you like your food spicy, through in some crushed red pepper, or even better yet, when you put in the onion, zucchini and celery, put in a chopped jalapeno.
Tags: carrots potatoes, From Scratch, Make Vegetable, Make Vegetable Soup, many different, Soup From, Soup From Scratch
Savor the blend of cheese and ham in a rich soup base
When autumn chills the air and frost covers the pumpkin, it’s time to warm your family with hot creamy soups. At the top of the list is Wisconsin Cheese Soup, a perennial favorite with its blend of vegetables, cheese and ham in a rich base. Using fresh ingredients, you’ll have hot soup on the table within the hour.
Instructions
1. Prepare and measure your ingredients. The listed amounts are for one serving but you can easily increase the recipe to serve more. By measuring all your ingredients ahead of time, you can easily add them when called for. Make sure all your vegetables and ham are diced or shredded.
2. Melt the butter in a non-stick pan over medium heat and sauté the chopped vegetables until they are tender. Stir occasionally to keep the vegetables from sticking in the bottom of the pan.
3. Add cornstarch and flour to the hot vegetables, . Cook for 2 minutes. This step assures that the soup base will be smooth and creamy.
4. Stir in the ham then add the broth and milk gradually, stirring constantly as you pour the liquid in to keep it smooth. Cook until the mixture thickens slightly, about 3 minutes when making one or two servings. If you are making many servings, the cooking time will be longer.
5. Add your choice of seasonings. Cayenne adds a little kick to your soup but don’t use more than one pinch per serving. Add dry mustard, salt and pepper to taste.
6. Heat soup but do not bring to a boil. Cheddar cheese will curdle and stick to your spoon if the soup boils. Remove it from the heat when it is piping hot and sprinkle with paprika.
7. Serve the hot creamy Wisconsin Cheese Soup immediately. Add croûtons or extra grated cheese, if desired.
Sangria, a mixture of red wine and various fruits, is a refreshing and cooling beverage best served on hot, sunny days. Properly Chilling the sangria ensures that the wine and fruit flavors properly blend to create a perfect, ruby-red finished drink. The chilling process also gives the wine time to soak into the fruits.
Instructions
1. Rinse the orange and lemon thoroughly in cool water because the fruit peels are included in the drink. Place the fruit on a cutting board and cut them with a sharp knife into bite-size chunks.
2. Pour the red wine, brandy and sugar into the glass pitcher. Stir well with a wooden spoon to dissolve the sugar. Add the orange and lemon chunks and stir gently. Cover the pitcher lightly with plastic wrap to keep out other odors, then place the pitcher into the refrigerator. Chill it overnight to allow the flavors to blend and develop.
3. Remove the sangria from the refrigerator about 15 minutes before serving. Add approximately a dozen ice cubes and the ginger ale. Stir gently to blend, then allow the mixture to sit for 15 minutes so the ice cubes further chill the drink. Pour into sangria glasses, if available. Serve and enjoy.
You can make perfect banana bread by adding these easy steps to any banana bread recipe you already have. This will spice up a family recipe and add a bit more flavor to this easy bread.
Instructions
1. Plan on adding at least one more banana to your recipe. add flavor and eliminate any dryness that tends to have.
2. Freeze all ripe bananas that you have a few days before you plan to make . You can freeze just one at a time until you have enough or freeze a bunch at once.
3. Defrost the bananas in a bowl on a counter top about 12 hours before you plan to bake. The freezing and defrosting process causes your bananas to have a stronger flavor.
4. Use salted butter in a stick form instead of margarine or vegetable oil spreads.
5. Combine wet ingredients in one container and dry ingredients in another.
6. Add dry ingredients to wet ingredients only until moist. Over mixing will make your bread tough.
7. Sprinkle brown sugar over the top of batter just before you place it in the oven. This will create a sweet glaze.
8. Serve warm bread with cream cheese.
Tags: banana bread, This will, before plan, your bread
Fruit salad is full of vitamins and minerals for good health.
Traditional fruit salads can be eaten for any meal including breakfast, and they are good dishes to bring to potlucks, adding bright spots of color on a table filled with casseroles and green salads. Traditional salad recipes that have been around for decades are sure to bring delight and good memories to those who grew up eating these fruit dishes.
Tropical Fruit Salad
Tropical fruit salad is just as it sounds, containing fruits grown in tropical climates. It can include fresh cut-up pineapple, mango or papaya, sliced kiwi, and banana. A little honey with fresh-squeezed lemon or lime juice binds the salad together.
Waldorf Salad
The Waldorf salad was originally created in New York's Waldorf-Astoria Hotel by the maitre d' in 1896. It has since made its way into the average home and is made in many different variations. The classic version includes apples, raisins, celery and walnuts mixed with a little lemon juice and mayonnaise. Plain yogurt can be substituted for mayonnaise to save on calories.
Ambrosia Salad
Ambrosia salad is sweet enough to be a dessert. The traditional ingredients are canned chunk pineapple and in equal proportions. Add the desired amount of maraschino cherries, coconut flakes and mini marshmallows. Mix everything up with lots of imitation whipped cream and a little sour cream. A sprig of mint is a nice touch on the side.
Gelatin Fruit Salad
Gelatin fruit salad in a copper-colored aluminum mold is a common memory of those born in the 1960s or earlier. This salad is typically made with various flavors of gelatin, such as cherry or lime, and thickened slightly in the fridge before stirring in fruits of your choice. Typical fruits are sliced banana, grapes, mandarin oranges, sliced strawberries or canned fruit cocktail.
Frozen Fruit Salad
Copper-aluminum molds were frequently used for frozen fruit salads as well and made a nice presentation when turned out on a plate. This salad has an appealing look with a pale orange base and bits of color from the fruit showing through. Frozen orange juice and lemonade concentrate are thawed and mixed with crushed pineapple, frozen strawberries, sliced bananas, sugar and water. The mixture is then frozen until ready to eat.
Tags: Fruit Salad, fruit salad, mandarin oranges, mixed with, This salad
Many people consider fresh-baked bread from a brick oven to be well worth the extra work. While learning to use a brick oven takes some practice, many cooking enthusiasts make the transition with ease. Grab your favorite homemade bread recipe, and try it yourself.
Instructions
1. Fire up your brick oven to between 500 and 550 degrees Fahrenheit. If you use your oven to cook other things, such as pizza, try baking the bread immediately afterward to save the work of re-firing the oven. If you do start with a cold brick oven, it will need about 90 minutes before its ready.
2. Gather your ingredients and other materials while you are waiting for the oven to heat. Use the freshest ingredients possible, as well as the appropriately sized pan for the recipe you are using. The wrong size pan prevents your bread from rising and spreading out the proper way.
3. Combine the ingredients for your . If at all possible, use a scale rather than measuring cups for the ingredients. Because substances like flour can vary in density, the only way to guarantee the right amount is to weigh it instead of measuring it by volume.
4. Follow your recipe's instruction for rising and kneading.
5. Shape the bread and place it in the pan Slash the bread across the top if necessary.
6. Remove hot coals from the brick oven when it has reached the right temperature. Brush out the bottom of the brick oven and quickly wipe the area with a slightly damp cloth. Don't take too long because you will lose heat.
7. Spray the inside of the oven with a water bottle about 10 minutes prior to putting the bread in. This will help create the humidity you need for the bread to turn out well.
8. Put the bread in the oven. Spray the air inside the oven again with the water bottle. Close the door tightly to keep the heat in.
9. Bake the bread for about half the time you would in a normal oven. Practice will help you know exactly how long the bread should stay in.
10. Remove the bread from the oven when it reaches an internal temperature of 205 degrees.
Tags: brick oven, bread from, about minutes, bread recipe, , from brick oven, inside oven
If you're looking for a healthy snack and you want something light and crunchy, you might reach for celery. Celery has been known for its health benefits such as the vitamin C it contains and for reducing blood pressure. But you might not know that it also contains a male hormone called androsterone that acts as a pheromone to females.
What is a Pheromone?
A pheromone is a chemical secreted by animals that influences the behavior of other animals.
Androsterone
Androsterone is a male sex hormone that increases male characteristics. This hormone is produced by the metabolism of progesterone and can be found in both males and females. It is a weaker form of testosterone.
Effects of Androsterone
Research indicates that when males eat celery, androsterone is secreted through their sweat and attracts females. Also, it is shown to increase feelings of well-being in women; if you're feeling blue, chomp on the celery and your mood will lift.
Benefits
If you are male and you're looking to attract a woman, forget about those colognes that advertise they contain the pheromones to do that--just stock up on the celery.
Dangers
There are no known dangers in eating too much celery. In fact, celery has the pleasant side effect of cleaning your teeth and freshening your breath, so eat up.
Teriyaki and soy are kinds of Asian sauces used for added flavoring.
At first glance, teriyaki and soy sauce may appear to the same, however the two differ to a certain extent. Both have roots in Asia. Soy sauce takes on several variations throughout the world, whereas and the cooking technique of teriyaki is indigenous to Japanese cuisine.
Origins
Tracing its origin back some 3,000 years, soy sauce is derived from jiang, the pickling of fish, game and salt in a pungent liquid for a three-month period of time. The meat in jiang was later substituted with a legume, soybeans. The Chinese created a style of soy sauce by adding wheat flour and yeast to soybeans and allowed the mixture to ferment in a salt-based liquid. Japanese for "glossy broil" or "glaze broiling," teriyaki originated as a method of grilling or broiling fish and meats, particularly chicken, lamb and beef in a liquid sauce. The sauce used in this form of cooking became known as teriyaki sauce.
Identification
The soy sauce typically used in the United States has dark coloring and a loose, liquid consistency. Soy sauce, in its original Chinese state, has a lighter, opaque appearance. The thickness and coloring of teriyaki sauce varies per recipe or product. The addition of vegetables and other ingredients, such as honey may lighten a sauce's color, typically to an orange or copper tint. These additives also provide thickening to an otherwise watery consistency.
Uses
Teriayki sauce serves as a marinade for meat to soak in and absorb flavor and to tenderize. Pouring or basting the sauce over meat once it has cooked, or dipping the food in the sauce, are other uses of teriyaki sauce. Used primarily as a condiment or to season, soy sauce is an additive rather than a cooking agent.
Flavor
Soy sauce has a salty and sweet flavor. The wheat or rice (as in Japanese fermentation) adds a slightly sweet taste to the sauce. Indonesian soy sauce has two distinct varieties: the sweet kecap, mainly due to the addition of brown sugar, and kecap asin, which is salty. Primarily sweet in nature, teriyaki sauce consists of soy sauce. Japanese sak or mirin --- a sweet, rice wine --- typically combined with sugar or honey, lends to the sauce's syrupy taste. Other vegetables and spices, such as ginger and garlic contribute to teriyaki's savory flavor.
Bears can be a camper's worst nightmare. Bears are powerful animals that can also be quite frightening, even dangerous. When faced with a bear in the woods while camping, take steps to scare it off while preserving your own safety. When traveling in bear country, use these helpful tips below to know what to do if you run into a bear.
Instructions
1. Bring an air horn, which produces a significantly louder sound than the human voice. Make a lot of noise when walking through an area known for bear sightings. Speaking loudly alerts bears of your presence. It also gives them time to get out of the area.
2. Stand up to full height and position your arms to appear larger around the middle. Plant your feet and stand your ground to indicate that the area is your territory. Be aggressive in your stance, even taking a step in the bear's direction.
3. Squirt the bear in the face with water from a squirt gun or hose. Communicate to the bear to leave without harming it. Use this method when the bear has an escape route, not when a bear is enclosed or boxed-in.
4. Use pepper spray on a bear if it gets too close. Pepper spray designed specifically for bears is available.
5. Fight back if you are attacked by a black bear. Try to hit the bear in the face or eyes, which encourages it to retreat. If you're attacked by a grizzly bear, play dead.
Try a nut butter spread on toast and topped with fruit.
Nut butter is a condiment made from crushed or ground nuts. Nut butters are rich in essential fatty acids, protein and fiber. Certain nut butters are also a good source of calcium. Nut butters are spreadable, so they can easily be put on crackers, toast, fruits and vegetables.
Almond Butter
Almonds come from the almond tree, which is native to the Middle East and Southeast Asia. is one of the few nut butters with a decent amount of calcium: it has 43 mg in every 1 tbsp. It is, however, high in calories and fat, with 101 calories and 9.5 g of fat per tablespoon. Almond butter has only 2.4 g of protein per serving, which is only about half the amount of some other nut butters.
Peanut Butter
Peanut butter is perhaps the most popular of the nut butters. It is made from dry-roasted peanuts, which are native to the Americas. Full-fat peanut butter has 95 calories 6 g of fat in every tablespoon; reduced-fat varieties have slightly less. It has very little calcium; however, peanut butter is among the highest in protein of the nut butters, at 4 g per tablespoon.
Cashew Butter
Cashew butter has one of the lowest levels of calories and fat of any nut butter: it has 93 calories and 8 g of fat per 1-tbsp. serving. Cashews come from a flowering plant native to Brazil. Cashew butter is low in calcium and protein, with just 7 mg of calcium and 2.8 g of protein per serving.
Hazelnut Butter
Hazelnut butter comes from the Hazel tree, which can be found in a variety of locales in the northern hemisphere. It is the lowest in protein of the nut butters, with just 2 g of protein per 1 tbsp. serving. It is among the highest in fat, with 9.5 g per serving, but has just 94 calories. The amount of calcium in hazelnut is negligible.
Tags: Almond butter, among highest, amount calcium, , butters with, calcium protein
Bean soup can serve large groups at an inexpensive price.
When planning for a party, food often becomes the biggest budget expense. Pizzas, chicken, sandwiches and BBQ may be ideal foods to serve, but are often the most expensive. When planning your party, consider inexpensive items such as soups, lasagnas and pasta salads to serve at a party.
Lasagna
Purchase the necessary ingredients -- pasta sauce, lasagna noodles, cheese, onions, spinach, pork sausage or . Cook the lasagna for the required time and serve. The ingredients for lasagna are relatively cheap, but more importantly, the food item is capable of serving a decent amount of individuals. For a cheaper alternative, remove the sausage and ground beef and make a vegetarian style lasagna using cheese and sauce.
Bean Soup
Bean soups combine a variety of bean types that are relatively inexpensive. Using the selected ingredients -- beans, basil, onions, vegetables and chicken broth -- cook the soup for the estimated number of individuals. Consider adding ground beef to the dish for added taste. Serve each soup with a side of tortilla chips or toasted bread. Since soups are filling, most guests will be satisfied with one or two bowls of soup.
Bacon-Wrapped Hotdogs
Plan to visit a grocery store on days they have specials. Purchase the following items: thin-sliced bacon, hot dogs -- turkey or beef, hot dog buns and condiments. Ensure to buy both the buns and dogs in bulk if you are having a large party. If possible, search for grocery stores that offer two-for-one type specials or that sell 24- or 36-pack buns or hot dogs. Wrap the hot dogs in bacon and place them onto the grill. Turn each hot dog whenever necessary until the dog and the bacon are fully cooked. Place the buns onto the grill to toast and serve.
Pasta Salad
Sold in an assortment of styles, from elbow to bow-tie, pasta salad provides an ideal recipe for serving large groups on a small budget. Purchase the type of noodles you wish to make your salad out of; elbow or seashell noodles work well. Cook the noodles. When fully cooked, drain the noodles and use Italian dressing to add flavor. Consider adding chopped onions, lettuce and peas to the salad. For more flavor, add some canned tuna and cheese to the salad.
Egyptian cuisine is particularly interesting because of Egypt's rich history: Ancient Egyptian food differs from modern Egyptian meals because Egypt was colonized by various countries. However, some features remain the same due to environmental factors.
Ancient Egyptian Food
In ancient Egypt the Egyptians refused to eat any meat from pigs; they believed that pork caused disease. They did eat other meats, however, as well as various soups and porridge made from wheat.
Garlic
Garlic was used in ancient Egyptian recipes and is still very common in modern dishes. It is used in many salads and vegetable dishes. Garlic is also used in many Egyptian soups and sauces.
Kebabs
Kebabs are a popular meal in Egypt and consist of chopped meat and vegetables on a skewer. The skewers are then placed over a heat source and cooked. Kebabs use a variety of ingredients including peppers, onions, lamb and beef.
Beer
Because barley grew well in the climate, many Egyptians were able to make and enjoy beer. Barley thrived in the dry climate where often the only water source it had to rely on was that brought from the Nile.
The flowers on a hydrangea bush grow in large clusters.
Hydrangeas are shrubs that grow tiny round flowers in large clusters. The delicate flowers grow in a range of white, red and blue tones, although the exact color depends on the alkalinity of the soil used. Hydrangea clusters look their best in short or medium bouquets due to their weak structure. Taller and/or larger bouquets require taping the blooms to a floral wire to increase the height and strength of each cluster.
Cheerful Bridesmaid Bouquet
Use every hydrangea color possible to create a colorful and earthy bouquet for bridesmaids in a spring wedding. Green floral tape secures the stem of each small, cone-shaped hydrangea cluster to a floral wire for strength. Green raffia wraps around the reinforced stems of the spiky white, yellow, red, purple and blue bouquet to create a strong handle.
Elegant Wedding Bouquet
The delicate clusters of petals on hydrangea flowers provide an elegant touch to a basic round bridal bouquet. A plastic bouquet holder with a pink satin ribbon-wrapped handle provides a simple base for the design. The green foam ball at the top of the holder must be soaked in water prior to adding the flowers to help keep the arrangement looking fresh.
Small fern sprouts form a bushy trim around the edges of the foam ball and create soft background for the flowers. Short and round hydrangea clusters in pink and white cover the remaining foam to produce an uneven ball shape. Small fern sprouts and loops of pink ribbon placed in any gaps between the clusters help balance out the curved silhouette.
Minimalist Wedding Bouquet
Use three hydrangea clusters and sheer ribbon to create a fancy bridal bouquet with a minimalist style. An oval bouquet with three white, cone-shaped hydrangea clusters provides a crisp look with a simple silhouette. Sheer white ribbon wraps around the delicate stems tightly and ties in a large bow at the top, right under the blooms, to create a small handle.
Modern Centerpiece Bouquet
A mix of rounded hydrangea clusters and spiky snapdragons form a colorful flared bouquet you can turn into a modern centerpiece for a celebratory event. A tall, rectangular, clear glass vase three-fourths full with thick slices of lemon and cold water provides a sharp and bright base for the bouquet. A flared bouquet with lilac hydrangea clusters, purple , yellow snapdragons and white-tipped ivy slides into the empty space above the lemons to provide a tall bouquet effect.
Traditional Country Bouquet
Add some color to your kitchen counter or coffee table with a hydrangea bouquet in a ceramic country pitcher. Any colorful pitcher, such as a white pitcher painted with roosters, can serve as a base for the design. A rounded bouquet with light blue hydrangea clusters, dark blue hydrangea clusters, white daisies and baby's breath forms a simple, yet rich, arrangement.
Tags: hydrangea clusters, , base design, blue hydrangea, blue hydrangea clusters, bridal bouquet
Frozen anchovies can be obtained from a variety of stores and tackle shops.
Anchovies are small oily fish that an angler can use to catch a variety of game fish. However, dead anchovies quickly turn to mush and will not stay on the hook. The easiest solution to this problem is to fish with frozen anchovies. A frozen anchovy generally stays on the hook until it thaws. At that point the anchovy will likely slide off the hook and you will need to start over with another frozen anchovy.
Instructions
1. Purchase some frozen anchovies from a local store and keep the anchovies frozen until you are ready to fish. If you cannot find frozen anchovies you can purchase canned anchovies and then freeze them inside resealable plastic bags.
2. Keep the while transporting them to your fishing location by placing the plastic bags of frozen anchovies in close proximity to some dry ice. This will prevent the anchovies from thawing.
3. Select a thoroughly frozen anchovy and cut it into three pieces. Thread one of the cut portions of anchovy onto a circle hook. Only insert the hook into the frozen anchovy one time because any unnecessary twisting of the hook will damage the frozen anchovy and increase the chances that the anchovy will slide off the hook..
4. Change the position of the hook as the anchovy begins to thaw by pulling the hook all the way through the bait before turning the hook and impaling the bait on the hook a second time.
5. Replace the thawed anchovy with a new frozen anchovy when the thawed anchovy will no longer remain on the hook.
Even if you burned it, you can still serve it with a few fixes.
Spaghetti sauce can be delicious and smells like heaven when it's cooking a few hours on the stove. But sometimes the setting is forgotten and a simmering pot turns into a boiling one and the sauce is burned. The burnt flavor permeates through the rest of the sauce, leaving a taste of burned tomatoes and meat. And despite how long you've been waiting and salivating for that sauce, the burned taste just takes the perfect flavor away. Fortunately, there are a few ways to fix that.
Instructions
1. Pour the sauce from the burned pot into another pot as soon as possible. When you first notice the smell of burning, just grab another pot and pour what you've been cooking into it and return it to the stove, turning it down or if you're serving soon, turn it off. This will reduce the burnt taste.
2. Add extra spices to the sauce. A crushed clove of garlic, or even dried Italian spice mix will help to mask the burnt taste.
3. Mix 1 tsp of peanut butter very well into the sauce and see what you think. There are many people who find this method foolproof and have used it to save sauces and soups and beans and many long-simmering but often burned one-pot dishes. Give it a try, you never know.
From plush bunnies to peeping chicks, Easter is an exciting time for toddlers. It is also an ideal time to reinforce basic learning concepts, including colors, shapes and fine motor skills. Toddlers can learn about the oval shape as they play with eggs or talk about their colors as they work with paint.
Painting Chicks
Fill a small bowl with washable yellow paint. Give the toddlers each a pile of cotton balls, and have them dip the balls in the paint. Let them dry. Give the toddler self-adhesive googly eyes to attach to the dried cotton balls. Dip orange triangles in craft glue, and have kids attach them as the mouths. Put shredded plastic grass in a clean egg carton. Put each chick into a separate section of the egg carton.
Making Easter Baskets
Draw a line around the diameter of a 2-liter bottle about 4 inches from the bottom. Cut around the line, and discard the top portion. Use a hole punch to put a hole on either side of the bottle near the cut-off top. Cut up small pieces of colored tissue paper. Have the toddlers dip the pieces in white craft glue and apply them to bottle. Thread extra long pipe cleaners through the holes in the bottle to create a handle.
Play Easter Basketball
Put a large Easter basket on a table. Fill plastic Easter eggs with unpopped popcorn kernels. Use hot glue to seal them up. Give each child a handful of eggs to try to throw in the basket. As the toddlers get better, have them stand further and further back from the basket. Play until everyone has gotten all the eggs in the basket.
Blow the Chick Down
Use the cotton balls dipped in yellow paint, and line them up in the center of a table. Have the kids sit on of the table and try to blow their chicks to the other side. They cannot touch the chicks with the hands or arms. They can only blow them to get them to move. They win when the chick falls off the table.
Raw red are crunchy and watery with a sweet and tangy flavor. You can eat them on their own, or dip them in sauces or dressings to accentuate their flavor. Red bell pepper goes well with dips such as ranch dressing, cheese sauce and vinaigrette. To cut up a red bell pepper for dips, use everyday kitchen items to get started. Cutting up one red bell pepper for dips requires less than 30 seconds after you master the process.
Instructions
1. Rinse the bell pepper with cool water and pat dry with a paper towel. Remove any stickers from its exterior at this point.
2. Remove the bell pepper's stem by using a sharp knife to cut a circle around it. Grasp the stem firmly in one hand and pull straight up until it pops out. This removes most of the seeds from the interior of the pepper. Discard the stem and seeds.
3. Look within the pepper and notice the white stripes down its interior. Slice the pepper into four pieces, using the stripes as cutting guides.
4. Remove any seeds that remain in the pepper and lay the pieces with the interior facing up. Slice each piece into three thick strips with the knife. You should have 12 strips from each bell pepper you cut up.
Easy and delicious, this recipe takes almost no time to prepare.
This mouthwatering pork barbecue is an easy weeknight meal. It also works well for church dinners or family reunions. It's easy and delicious, and requires little work on your part. The basic idea is to cook the pork slowly, until it's literally falling apart. Serve it with coleslaw and slider buns for a tasty meal that you're whole family, or your guests, will enjoy.
Instructions
1. Remove any excess fat from the pork shoulder or butt by trimming it off with a sharp knife. If you don't trim before cooking, the resulting dish is very greasy.
2. Place the pork butt in the slow cooker and cover it with your favorite barbecue sauce. Roll the meat in the sauce to cover it evenly. Set the crock pot on low and put the lid on tightly. Let the meat cook for 6 to 8 hours, until the meat is falling off the bone.
3. Take the bone off the meat slowly, pulling until the meat it is stringy. Add more barbecue sauce if it is looking dry. If you are balancing a spicy sauce, sprinkle brown sugar (to taste) into the crock pot and stir until mixed well. Cover and let the meat cook for 30 more minutes. Serve immediately.
Buy different chopstick designs to coordinate with your outfits.
Creating simple yet elegant hairstyles using chopsticks is quick and convenient once you get the hang of it. Use chopsticks to hold your hair in a bun and other up-swept hairdos. Save unused chopsticks from a Chinese restaurant or buy decorative ones at an accessory shop, and stash some in your purse for a quick find. Chopsticks are the perfect alternative to using a ponytail holder or scrunchy.
Instructions
1. Brush hair and apply any smoothing serum as you normally would. Keep in mind that the smoother or slicker the hair is, the harder it will be to hold the hair in place, whereas tousled hair holds much better. If you are planning to make a bun, you may want to put less product on the length of the hair, or use less smoothing serum and add a little grooming cream. Place your chopstick(s) within easy reach.
2. Pull the hair you want to secure into place using your hands. For example, to make a bun, smooth your hair back with your hands, creating a ponytail. Your hair can be wet or dry, it doesn't matter.
3. Twist the hair you want to secure hands. For example, to make a bun with chopsticks, begin the bun the way you normally would. Hold your ponytail in place with one hand (the helper hand - the hand you do not use for writing) and starting the twist with the other (your writing hand). As you twist your hair, move your hand that is holding the ponytail down from the base of the ponytail, slowly following your hand that is twisting the hair, holding the twist in place until you come to the end of the now-twisted ponytail. Coil your hair into a normal bun by lifting the twisted hair up and molding a curve, working with both hands to coil the hair around this base.
4. Hold the bun in place, using your helper hand, and tuck any loose strands into the bun. With your free hand, pick up a chopstick. You can secure it using one or two chopsticks. To secure it with one chopstick, stick the chopstick into the base of your hair, near the side of the bun, making a motion like you are beginning a sewing stitch, piercing the chopstick into the tightly pulled back hair and grabbing some of the hair with the chopstick. Bring the end of the chopstick out of the hair and immediately pierce it through the bun, pressing firmly on the end of the chopstick until the tip comes through the other side of the bun. Securing the bun with one chopstick is effective, but looks more casual than a two-chopstick hairdo.
5. Secure the bun with two chopsticks for a more elegant look. Take the first chopstick and pierce some of the tightly pulled back hair near the base of the bun, in a motion like you are making a sewing stitch, picking up some of the hair rather than fabric. As the chopstick's tip comes back out, pierce the bun with it. Do this at an angle, inserting the first chopstick from the upper right quadrant of the bun, and angling it through the bun, toward the lower left quadrant. Repeat process with the second chopstick, only inserting the second one from the upper left quadrant, and angling it toward the lower right quadrant.
6. Create the bun around the chopstick for one more alternate up-do. Pull your hair back into a ponytail and hold it securely with your . Pick up the chopstick with your other hand and pierce the through the center of the pony tail at the base. Continuing to hold the ponytail in place, use the handle of the chopstick to angle the tip under the ponytail and then looping the hair to the right onto the chopstick, angling the tip into a counter-clockwise direction, coiling the hair around it. As you get to the end of the hair length, the majority coiled onto the chopstick, manipulate the chopstick using the handle to press the tip upward, making one final coil around the ends and piercing into the nape of your hair.
Tags: helper hand, using your, with chopstick, your hair, your hands, back hair
Dating to the 1940s, microwave popcorn has become a staple of the American household. Popcorn.org reports the average American consumes nearly 54 quarts every year.
Warning
According to the Food and Drug Administration, a chemical used to coat microwave popcorn bags breaks down during the cooking into a chemical called perfluorooctanoic, or PFOA. The Environmental Protection Agency has identified PFOA as a "likely carcinogen."
Prevention/Solution
The FDA is studying whether consumers can develop lung disease from inhaling diacetyl, a chemical used to give microwave popcorn a buttery taste. To avoid inhaling this dangerous chemical, always open cooked bags away from your face and in a well-ventilated area.
Expert Insight
When opening a cooked bag of microwave popcorn, keep your hands and face away from the opening. The bag will contain steam, which can easily cause severe burns.
Cooking Dangers
Stored heat in uncooked microwave popcorn kernels can cause them to pop at any time, even after removal from the microwave. Allow the bag to rest for at least one minute after popping has ceased to avoid injury from popping corn or hot oil.
Considerations
To avoid the dangers of microwave popcorn, consider using a hot air popper or cooking it in a pot with a lid. These methods will produce tasty popcorn with fewer dangerous side effects.
Canning homemade salsa is a great introduction to do-it-youself food preservation.
Canning salsa is delicious and free from industrial chemical additives, however it requires time and patience. Fresh tomato salsa has many uses: Eat it with tortilla chips, pour it over meat, or add it to your eggs for breakfast. This recipe makes 36-40 pints of homemade fresh tomato salsa.
Instructions
Fresh Tomato Salsa
1. Wash tomatoes and blanch to remove the skin. Do this by boiling water and putting the tomatoes (in batches) into boiling water for 30 to 60 seconds. Remove and put into ice water, which will make the skin easy to peel off.
2. Chop all the ingredients, according to your liking, coarse or fine.
3. Combine all ingredients and heat in the stainless steel stockpot until they boil, then simmer on lower heat for 10 minutes.
Canning
4. Distribute the salsa among the jars, fill each jar until about an inch of head space remains. Put on the jar lid and screw it down with the band.
5. Fill the boiling water canner with enough water so that the water level is 2 inches above the tops of the jars (test this out beforehand, the filled jars should be placed in the canner once the water begins to boil).
6. Heat the water to a vigorous boil and place enough jars to fill the canner. Leave the jars in the canner for 15 minutes.
7. Remove the jars with tongs or a jar lifter and let cool for 12 to 24 hours. While the jars are cooling, do not disturb them. Keep them upright and don't tighten or loosen the lids. Additionally, do not put the jars on a cold surface or near a cold draft. If you are cooling the jars next to each other, keep them spaced one inch apart.
Crushed fresh strawberries can also be added to the rhubarb mixture.
Strawberry rhubarb jam is a sweet, tangy addition to toast, bagels and biscuits, and it can easily be made at home. Making and canning your own jam may sound complicated, but it can be done without special tools. For food safety, be sure you use brand-new cans and lids and store the jam in the refrigerator rather than the pantry.
Instructions
1. Cut the rhubarb into 1-inch pieces. Heat the canning jars by running them through the dishwasher or by washing them with soapy water and then soaking them in boiling water for 10 minutes. Place the canning jar lids in a bowl of hot - but not boiling - water.
2. Mix the rhubarb pieces, crushed pineapple (including the juice) and 5 cups of white sugar in a large saucepan. Bring to a boil and cook the mixture until the rhubarb is soft, about 10 to 12 minutes.
3. Once the rhubarb is soft, stir in the gelatin powder until it dissolves.
4. Spoon the jam mixture into the hot pint jars, leaving 1/4 inch of space between the jam and the rim of the jar. Wet a clean paper towel with hot water and clean off any spilled jam from the mouth of the jar. Place the lids on the jars and refrigerate.
Cheese fountains are the dressed up version of the classic fondue pot. They can be used to liven up the buffet table of virtually any event adding both novelty and fun. The same fountain used as a chocolate fountain generally can be used as a cheese fountain as long as the cheese sauce is thinned enough to allow it to flow through the pipes smoothly.
Venues
Cheese fountains can be used literally anywhere that a chocolate fountain is used or a buffet table is set up. Birthday parties, graduations, weddings, reunions, prom and sporting events. The concept of a cheese fountain is not as elegant as a chocolate fountain, but fondue can be played up as long as sophisticated dipping material is involved and the table presentation around it is decorated to match the rest of the buffet or party.
Cheese Types
The easiest cheese types to pour into a fountain are the already made jarred or packaged cheese sauces such as melting nacho cheese sauce, Velveta® or a type of jarred queso sauce. Homemade sauces containing real cheese have to be made with a fondue recipe and thinned with extra wine or oil in order to allow the cheese to flow smoothly in the fountain. A classic cheese fondue contains Swiss cheese, Gruyere, garlic, white wine, lemon juice, flour, pepper and salt. Other seasonings such as nutmeg or cayenne pepper and other cheese types such as cheddar can be used as well.
Dipping Items
Whereas with the chocolate fountain all of the dipping items are sweet dessert treats, with a cheese fountain the dippers can be virtually anything savory. Slices of french bread, crackers, tortilla chips, vegetables, bagels, slices of chicken, sausages, hot dogs, apples, and even French fries can be dipped into a cheese fountain. Make the selection of dipping items based on the type of event and consumer type; that is, hot dogs may not be appropriate at a wedding but they are appropriate for a Super Bowl party or a child's birthday party.
Skewers
When it comes to dipping things into a recycling source, sanity and hygiene become issues. , like chocolate fountains, rotate the cheese throughout the fountain so that it stays at a constant consistency. The hygienic problem arises when individuals stick their fingers into the fountain and spread the germs. To avoid this as best as possible, provide skewer sticks on which to stick dipping items before dunking into the cheese. Forks and chopsticks can also be used.
Calzones are handheld, stuffed sandwiches, Italian-style.
Similar to a traditional pizza, a calzone features pizza sauce, cheese and a variety of toppings. But unlike a pizza, the calzone is folded over to form a pocket that encases the toppings inside. These handheld Italian sandwiches can be filled with nearly any type of meat, vegetable or cheese. Experiment with your favorite pizza toppings or try something completely new, such as ham, broccoli and cheese with a white sauce. Another popular serving method doesn't include the sauce inside the calzone, but instead is served with a side of marinara for dipping.
Instructions
Dough Instructions
1. Pour 1 cup of hot water into a large mixing bowl. Dissolve 1 tbsp. of sugar in the water.
2. Sprinkle 2 tbsp. of active dry yeast on top of the hot water. Leave it to sit until it begins to foam, usually within 10 minutes.
3. Stir 1 tbsp. of oil and 1 tsp. of salt into the yeast mixture. Add 2 cups of flour and mix to combine.
4. Turn the dough out onto a floured surface. Knead up to 1 1/2 more cups of flour into the dough, adding flour until it's smooth and no longer sticky.
5. Coat a mixing bowl with oil. Place the dough ball in the bowl, cover with a cloth and allow it to rise until doubled in size.
6. Push the dough down, deflating it. Divide it into four equal-sized pieces and allow these to rise until nearly double in size.
Calzone Construction
7. Roll each dough ball out on a floured surface. Roll until the dough makes a rough 8-inch circle and is approximately 1/4-inch thick. Lay the dough circles on a greased baking sheet.
8. Place 2 tbsp. of pizza sauce on 1/2 of each circle. Spread the sauce over the half to within 1/2 an inch of the edge.
9. Layer your calzone filling on top of the sauce. Fill with cooked meats, such as pepperoni, sausage and ham, most vegetables and cheese. Use your favorite pizza toppings as inspiration.
10. Fold the untopped half of the calzone over, covering the filling. Fold the edges of the dough under, pinching them to seal in the filling.
11. Cut a slit in the top of so steam can escape while baking. Beat an egg in a small bowl, then brush the egg wash over the top of each calzone with a pastry brush. Sprinkle the tops with parmesan and parsley.
12. Place the calzones in a preheated 375 degree Fahrenheit oven. Bake for 20 minutes or until the dough is golden on top.
Tags: your favorite pizza, cups flour, dough ball, each calzone, favorite pizza, favorite pizza toppings
Cooks can substitute Corn Flakes in recipes for Special K bars.
Cereal bars are a type of no-bake dessert made by combining cereal with a thickened sugar mixture. Substituting Corn Flakes in the Special K bar recipe is an easy variation on the dessert.
Special K Bars
Make Special K Bars by combining one cup of sugar, one cup of light corn syrup and one and one-half cups of peanut butter. Heat the mixture in the microwave for three minutes and stir well. Add six cups of Special K cereal to the mixture, combining all ingredients together. Using your fingers or a wooden spoon, press the cereal mixture into a glass or metal 9-inch by 13-inch pan.
Corn Flake Bars
Substitute Corn Flakes cereal by decreasing the sugar and corn syrup to one-half cup. Also, use only one cup of peanut butter, and add one-fourth teaspoon of salt to the mixture as well. Make Corn Flake bars using the same method as Special K bars, although you may prefer to use an 8-inch by 8-inch pan for thicker bars.
Variations
For a different taste profile, add other ingredients to the mixture when you add the cereal. Choices include chocolate chips, chips, raisins, chopped nuts, coconut or dried fruit. You can also add a topping to the bars by melting one cup each of butterscotch chips and chocolate chips. Stir the melted chips well and pour over the bars after placing them into the pan.
Tags: Corn Flakes, peanut butter, Special Bars, cereal mixture, chocolate chips, Corn Flake, Corn Flakes Special
Candied jalapenos, also known as "cowboy candy," is a popular Texas treat made from jalapeno peppers cooked in sugar syrup. Recipes that follow this simple formula lack the acid necessary for safe canning. Variations of the recipe, designed for hot water canning, are modeled after tested recipes for jalapeno jelly. Vinegar is used in the same proportion found in the model jelly recipe, providing the acid critical to safe, hot-water canning of low-acid vegetables like jalapeno peppers..
Instructions
Prepare the Jars and Peppers
1. Place a rack in the bottom of the large pot and fill half way with water. The pot must be large enough to hold the jelly jars with enough water to cover them with 1 to 2 inches of water during the processing phase.
2. Place five 5-oz. jelly jars and lids into the large pot and bring to a simmer while you make the candy.
3. Remove the stems from 12-oz. of jalapeno peppers by cutting a thin slice off the end. It is best to wear gloves to avoid hot pepper burns.
4. Slice the peppers into 1/8 to 1/4-inch rounds.
Make the Candy
5. Combine 2 cups cider vinegar and 6 cups sugar with the pepper slices in a pot and bring to a boil over high heat. Boil for 10 minutes.
6. Remove a jar from the large pot with tongs, carefully emptying water into the pot. Place the jar funnel on the jar.
7. Ladle the peppers into the jar and cover with boiling syrup, leaving 1/4 inch of head space at the top of the jar. Repeat with remaining jars until all peppers have been used.
8. Place the lids on the jars and tighten the rings with your finger tips.
Can the Jars
9. Place the peppers in the large pot, covering the jars with an inch or two of water. Cover the pot and bring to a boil over high heat.
10. Process in boiling water for 10 minutes, adjusting the time for your altitude.
11. Remove the jars from the large pot and cool. Test the seals in 24 hours. Properly sealed jar lids will not flex when pressed in the center. Place unsealed jars in the refrigerator for immediate use.
Tags: jalapeno peppers, boil over, boil over high, bring boil, bring boil over
This is an incredibly easy breakfast meal to make - so easy that you might want it for dinner, too. Serves 4 to 6 depending on appetites.
Instructions
1. Heat the onion in a large skillet with oil over medium heat. Cook, stirring occasionally, until golden and soft (about 6 or 7 minutes).
2. Cut the chorizo into small chunks. Add to the pan with the onion and cook until the chorizo starts to .
3. Meanwhile, crack the eggs into a large bowl and add a pinch of salt and pepper. Whisk with a fork until the yolks and whites are combined.
4. When the chorizo is lightly brown, add the eggs to the skillet. Stir the eggs frequently to prevent sticking to the pan. Cook until the eggs are fluffy.
5. Heat a tortilla in the microwave for 20 seconds on high.
6. Put the tortilla on a large plate and place four heaping tablespoons of the egg mixture and some cheese in a thick line on the edge of the tortilla closest to you.
7. Starting with this edge, roll it over the egg mixture once. Fold the edges to the right and left of the mixture toward each other until they are snug against the roll of eggs.
8. Continue to roll the tortilla until it becomes a tight cylinder. Repeat the process with the remaining tortillas.
Low-starch potatoes work best as they hold their shape after being cooked.
Potatoes are versatile vegetables and can be cooked in countless ways. You can mash them, boil them, bake them and even fry them. Potatoes cooked with onions and peppers in the skillet are a popular breakfast item. Really, potatoes make a good side dish with nearly every meal. It's best to have a cast-iron or nonstick skillet for cooking potatoes.
Instructions
1. Wash the potatoes with a scrubbing brush under cold water to remove any dirt and debris. Do not use soap. You may choose to peel the potatoes at this time if you don't like potato skins.
2. Cut the potatoes into thin slices or dice them into cubes.
3. Heat a skillet over medium heat, and add the butter or oil. Let the butter melt until it starts to bubble. If you are using oil, wait until the oil starts to ripple.
4. Place the potatoes in the pan. Add salt, pepper and other seasonings of your choice. Optional seasonings include garlic, rosemary or thyme. Add the onions and green peppers. Cover the skillet with a lid, and allow the potatoes to cook undisturbed until the bottoms begin to brown around the edges.
5. Remove the skillet lid, and gently flip the potatoes so that the other side can cook and brown. Continue flipping the potatoes until they are cooked through and browned and the onions and peppers are slightly browned as well. If the potatoes start to look dry, add oil or butter one 1 tsp. at a time.
6. Turn the heat to high when the potatoes are golden brown and soft. This allows them to get crispy. Remove from the heat and serve.
Counting calories is a must, although it can be difficult when you're out having a drink. The best way to keep track of your calories is to limit yourself to specific drinks that you know the ingredients for. The key to calculating calories in mixed drinks is to understand the basic calorie count for both liquors and mixers.
Instructions
1. Evaluate the of the liquor in your drink by understanding its proof, or alcohol content. A single 1 1/2 oz. serving of 80-proof whiskey, vodka, rum or gin contains approximately 97 calories, while 90-proof contains approximately 110 calories and 100-proof contains approximately 125 calories.
2. Realize that calorie counts of other liquors vary widely because of both proof and ingredients, such as sugar or dairy ingredients. A cordial can have as few as 20 calories per 1 1/2 oz. serving, while a sweet liquor, such as creme de menthe, can have nearly 200 calories per serving.
3. Ask the bartender how much liquor is in the drink you order as well as the proof. Some drinks, like a Long Island iced tea, are nearly all liquor, which increases the calorie count. More basic cocktails, like those mixed with tonic, soda or juice, may only have a single serving of liquor.
4. Consider the other ingredients. Fruit juice typically contains around 120 calories per 8 oz. serving. However, mixers can have even more, especially if they're loaded with sugar and dairy. Colas and other sodas have around 150 calories per 8 oz. serving. Tonic adds about 80 calories per 8 oz. serving, while club soda adds nothing to the calorie count.
5. Customize your drink if you want to cut calories or make the calorie count easier to determine. Replace mixers with pure fruit juice, reduce the amount of alcohol in or opt for a squeeze of lemon or lime for additional flavor with no additional calories.
Tags: calorie count, calories serving, approximately calories, contains approximately, contains approximately calories, your drink,