Spice Flavors Of The Eastern Mediterranean

Rose water is a popular dessert spice flavor in Eastern Mediterranean recipes.

The exotic spices and spice blends used in Eastern Mediterranean countries such as Syria, Lebanon, Israel, Turkey, Greece and Egypt add distinctive flavors to the cuisines unique to each country. Heavily influenced from neighboring Middle Eastern countries, these flavors are used in various local recipes, from hot beverages to marinated and roasted meats to sweet and rich desserts. Eastern Mediterranean spices and blends are available globally to cooks who wish to prepare these regional dishes at various online vendor websites such as Spice Bazaar and The Spice House (see Resources).

Rose Water

Any diner who has finished a Middle Eastern meal followed by a rose-scented pastry or cake, such as a Mediterranean rice pudding, has experienced the floral infusion flavor of its rose water flavoring. Lighter than rose syrup or rose oil, the essence of rose is extracted or distilled in a water base from the flower's loose, edible petals. Rose water is used especially in Turkish, Northern Greek and Palestinian recipes. It is a popular flavoring in yogurts, pastry fillings, delicate sauces, rice puddings or dessert couscous flavorings.

Cumin

Native to North Africa, cumin is used in all Eastern Mediterranean countries in meat and fish recipes, flavorings for vegetable couscous hummus and rice dishes and as a main ingredient in spice mixtures such as Arabian spice. The brownish carpal-shaped seeds from the small, wild cumin plant are also boiled in spice mixes as an aromatic to incense throughout a dwelling. Cumin's flavor is very earthy and nutty, and it emits a warm aroma when heated.

Cardamom

Cardamom is used in Arabic and Turkish hot beverages, such as chai teas and Turkish coffees, because of its lemony flavorings, which are developed when boiled or brewed in the base of the drinking vessel. The aroma creates a camphor- and eucalyptus-type stimulation when inhaled, and black cardamom is known as black lemon in some areas of the Eastern Mediterranean. Small, sticky brown or black seeds, which are scraped out of an enclosed pod on its wild plant and dried, are chewed when available as a sinus remedy in Turkey, Pakistan and Syria.

Saffron

Cultivated in the Middle Eastern country of Iran and and in Turkey, saffron is the world's most expensive spice. Introduced to Spain during the eighth century by Arab traders, the root of the name saffron is the Arabic word for yellow, which is zafaran, and indicates the bright orange-yellow hue it adds to Eastern Mediterranean rice and couscous dishes. Used across the entire Mediterranean region, only slight amounts of saffron threads, which are removed stigmas of the crocus plant, are necessary to flavor dishes with an bright and extremely tangy honey taste.

Clove

Cloves are immature buds of tropical tree flowers that are picked before they bloom and crushed to release fragrance. Initially traded by Arab traders, between the spice's indigenous home in the Spice Islands with points throughout the Eastern and Western areas of the Roman Empire, cloves add a mild and smoky licorice flavor. In small amounts, it is often paired with strong cinnamon or garlic in exotic flavored vegetarian dishes and in meat rubs such as lamb and chicken. Whole cloves, crushed or boiled, are used often in Moroccan, Egyptian, Syrian and Turkish cuisines.

Tags: Eastern Mediterranean, Middle Eastern, Arab traders, Eastern Mediterranean countries, Mediterranean countries, Mediterranean rice, Rose water

Freeze Fresh Herbs In Ice Cube Trays

Freeze extra fresh herbs to enjoy during cold months.

Preserve your fresh summer herbs, such as basil, oregano, cilantro, rosemary and thyme, into the winter by freezing them in ice cube trays. You can also use this technique to store leftover herbs that you chopped and didn't need for a recipe. Fresh, store-bought herbs can be costly, so freezing them is an ideal way to save money and be able to enjoy the savory flavors in another dish. If you have small portions of several herbs, combine them in the tray to create customized combinations.

Instructions

1. Finely chop the fresh herbs into small pieces by hand using a sharp knife or in a food processor. Fill half of each ice cube tray well with the chopped herbs.

2. Pour a desired liquid, such as water or chicken or vegetable broth over the herbs within a 1/2 inch of the top of the wells.

3. Place the herb-filled tray on a level surface in your freezer and freeze the cubes for two hours, or until the liquid is solid.

4. Remove the tray from the freezer and gently twist the tray to pop the frozen cubes out of the wells. Transfer the cubes to a heavy-duty freezer bag featuring a zip-lock seal. Remove excess air from the bag before sealing it.

5. Create a label featuring the type of herbs using a piece of freezer tape and press it onto the bag. Store the herb cubes in your freezer until you are ready to use them.

Tags: freezing them, your freezer

Buy A Wine Cellar Cooling System

If you own a respectable collection of wine, it's important that you store it properly. If you keep wine in a warm, dry environment, the wine will sour and eventually evaporate (since the corks will lose their shape). Buy a wine cellar cooling system to help your favorite vintages age perfectly.

Instructions

1. Calculate the total dimensions of your wine cellar. At its simplest, this can be accomplished by multiplying the length, width and height of the wine cellar to determine its total volume. If the room is irregularly shaped, round up or make an educated estimate. Just be sure to round up instead of down, so that you'll end up with too much instead of too little coverage if you miscalculate.

2. Determine how much power your cooling system will need to properly control the climate in your wine cellar. If your wine cellar is already fairly cool (between 60 and 70 degrees), then you don't need as much cooling power as you would if your wine cellar was in the pantry or the kitchen.

3. Measure the ambient humidity in your wine cellar. An electric barometer can give you a fairly accurate reading. Determine from those readings how much humidity you need your cooling system to add to the wine cellar's existing atmosphere to give the wine full protection.

4. Invest in a wine cooling system that can be installed in a location other than the cellar itself. Cooling systems can be noisy when they are in operation, so having a cooling system that can be installed up to 50 feet away can help maintain the quiet, sophisticated atmosphere you want for your wine cellar.

5. Shop around using an online pricing website like Nextag.com (see Resources below). You'll be able to see price ranges, estimate your total costs and even find contractors who can install the cooling system for you.

Tags: your wine cellar, your wine, wine cellar, cooling system, wine cellar

Cook Beef Barley Soup

Soup is a comforting and filling single-pot meal. Beef barley soup is wonderful because it has vegetables, protein and grain. This simple recipe requires some vegetables, stew meat and barley. It’s the perfect meal for a cold winter evening or a lazy weekend. You can also make it in a batch which means you’ll have a lot left over.

Instructions

Cook Beef Barley Soup

1. Chop up all the veggies. Chop up the carrots and celery. Cut the onion into rounds and cut those rounds in half. This will give the soup a chunkier vegetable texture.

2. Cook the stew meat. Heat the oil up in the pan. Once the oil is hot add the stew meat and garlic clove. Take out your Lawry’s Seasoning Salt and season the meat to your taste. Season the meat while it is still raw. You want it to cook in the juices and seasoning.

3. Add your chopped veggies. Slowly add the veggies to the soup starting with the carrots. Allow the carrots to cook for a minute. Add the onion. Cook for a minute. Finally, add the celery. Cook for another minute. You want to add the vegetables at different times because some of the vegetables take longer to cook. Also, you want the mixture to absorb the maximum amount of flavor from each vegetable.

4. Add the water, beef broth, bay leaf and bouillon. Stir the mixture together. Turn the burner on medium high and cover the pot with a lid. Allow the mixture to boil for about 10 minutes and then reduce to a simmer. Allow the soup to simmer for about 45 minutes.

5. Add the barley and potatoes. Stir the barley and potatoes into the soup and simmer for another 45 minutes. Periodically check on the soup to see how it is progressing. Once the 45 minutes is up, grab a ladle and spoon some into a bowl. Then prepare to enjoy an outstanding bowl of soup.

Tags: stew meat, about minutes, barley potatoes, Barley Soup, Beef Barley, Cook Beef, Cook Beef Barley

How Many Calories Are In Honey

How Many Calories Are in Honey?

What is Honey?

Honey is a sweet, sticky syrup produced by bees with nectar from flowers. Bees create honey as food for themselves, however many animals enjoy honey as well. Specifically, honey is bee vomit. It may sound gross, but a bee's stomach is like a factory for honey. A bee will ingest, then regurgitate the honey multiple times until it is digested to the consistency desired. It's not just one bee, but many bees, that will help out in the process.

Once they've gotten to a good consistency, the honey is put into a honeycomb, where the bees flap their wings in order to aid evaporation of any water left over in the syrup. The diminished amount of water raises the sugar-to-water ratio and prevents fermentation.

After evaporation, the final product can be sealed and has a long shelf life.

Nutritional Value of Honey

Honey is a natural product with no need for any additional additives like sugars or salts. The finished syrup is mainly natural sugar at 16 grams per tablespoon.

According to the National Honey Board, there are 64 calories per tablespoon of natural honey.

The nutritional values are as follows per tablespoon, according to the National Honey Board:

Water: 3.6 g

Total Carbohydrates 17.3 g

Fructose: 8.1 g

Glucose: 6.5 g

Maltose: 1.5 g

According to the honey board, honey contains some acids (amino and organic) along with antioxidant enzymes and vitamin C.

Protein: 0.266 percent

Nitrogen: 0.043 percent

Amino Acids: 0.05 -- 0.1 percent

Vitamin C: 0.1 milligram

Honey also contains very small amounts of the minerals calcium, iron, zinc, potassium, phosphorous, magnesium, selenium, copper, chromium and manganese.

Uses of Honey

Honey is used mainly as a sweetening agent for food. Honey can be put on breads, fruits, meats, candies and more. Honey also can be used as a preservative for food. Meat can marinate in honey for a while without going bad, and studies have shown honey to reduce the browning of fruit.

For children over 12 months old, honey can also be used as a calming agent to help them sleep. Do not give honey to an infant.

This natural syrup can also be used to aid sore throats as its thick, sticky quality helps to coat and soothe.

Honey, like other natural products (green tea, avocado) can be used directly on the skin to moisturize and to prevent acne. Many face lotions already contain some amount of honey.

Like Vitamin E, honey can help soothe burns. It's a natural antiseptic that contains small amounts of hydrogen peroxide. Use honey inside bandages to help a burn heal faster.

Tags: also used, Honey Honey, Calories Honey, Honey also, Honey Board

What Are The Health Benefits Of Kosher Dill Pickles

Kosher dill pickles are easy to add to a burger for flavor, and are easy to eat for a snack. It can be easy to fail to recognize the health benefits that come from eating kosher dill pickles.

Serving

To consider the healthy nutritional benefits of these pickles, reference the information from the USDA on kosher dill pickles. One serving is considered one cup of pickles.

Low Calorie

Kosher dill pickles are great for those who are watching their caloric intake. One serving only has 17 calories.

Low Fat

Those who are worried about their fat intake will also find that kosher dill pickles are a great food. One serving only has .2 g of fat.

Dietary Fiber

One cup of kosher dill pickles will give you 2 g of dietary fiber. This is 6 percent of your daily recommended amount of dietary fiber. Dietary fiber is good for regularity in the digestive system.

Vitamin K

Kosher dill pickles are a great way to get your daily recommended amount of vitamin K. One serving has 70 percent of your recommended amount of vitamin K. Vitamin K helps to protect the body against osteoporosis.

Tags: dill pickles, dill pickles great, kosher dill, pickles great, recommended amount

Determine The Shelf Life Of Foods

When you get around to cleaning the cobwebs out of your pantry and

wiping the mystery spills from your refrigerator, you're bound to come

across some scary science projects. To determine what's perfectly fine

and what's petrified, follow this guide.

Instructions

1. Remember that not all foods are created equal: Depending on the quality of the food when you purchased it, and how it has been stored (temperature, packaging), foods may deteriorate more quickly or last longer.

2. Know your terminology. "Best if used by" is not a "purchase by" or safety date; it's an estimate for how long the food is expected to retain its flavor, texture and freshness.

3. Follow expiration dates on foods--they mean what they say. Throw out anything in your pantry or refrigerator that's expired. Give yourself some leeway with "sell by" dates. You don't have to throw out the rest of the milk that morning. Your nose knows: If it still smells fine, you can drink it.

4. Check packaged and boxed foods for the bar code, which is not easy to decipher. It may be coded by month, day and year, such as YYMMDD or MMDDYY. Or it may be coded using Julian numbers, whereby January 1 would be 001 and December 31 would be 365. In even more convoluted codes, letters A through M (omitting the letter I) are often assigned to the months, with A being January and M being December, plus a numeric day, either preceded or followed by the numeric year.

5. Be aware that canned foods lose from 5 to 20 percent of their nutritional content each year, depending on length of storage and temperature. Store all canned foods in a cool, dry, dark place (less than 70 degrees F (21 C) is preferred; 50 degrees F (10 C) is optimal). Try to use up canned foods within a year--rotate older ones in front of the shelf and the newer ones in back.

6. Store raw meat (beef, lamb, veal, pork) for up to five days in the refrigerator; four to twelve months in the freezer. Poultry and ground meats can be kept in the fridge for up to two days before cooking and one to four months in the freezer. For a comprehensive list of how long foods can be safely stored, see sites such as www.foodsafety.gov and pastrywiz.com/storage.

7. Package foods correctly to lengthen their storage life. Use airtight containers in the fridge and freezer. Cool foods before freezing. Reduce freezer burn by wrapping foods in plastic wrap and then sealing in an air-tight zipper locked plastic bag.

Tags: canned foods, months freezer, your pantry

Cook A Whole Pumpkin

Pumpkins are a fun part of Halloween. You can carve them, display them or you can even make them part of a holiday feast. If you cook a whole pumpkin, you can eat the seeds and use the flesh for baking.

Instructions

Cooking the Seeds

1. Remove the top of a pumpkin by carving around the stem with a sharp knife. Cut deep enough to reach the hollow inside. Pull the top off the pumpkin by grasping the stem firmly.

2. Remove all the stringy flesh and seeds with your hands. A spoon may be needed to scrape the stringy material and seeds form the sides of the pumpkin.

3. Separate the seeds from the stringy material and set the seeds aside. Discard the stringy material.

4. Wash the seeds and place them on a baking sheet in a single layer. Preheat the oven to 325 F.

5. Sprinkle salt on the seeds. Cook for 5-7 minutes and then flip the seeds over. Cook for another 7-10 minutes or until light brown.

6. Remove the seeds from oven. Cool before eating.

Cooking the Pumpkin Flesh

7. Cut the whole pumpkin into several large pieces.

8. Place the pieces in a large roasting pan skin side up.

9. Fill the roasting pan with one inch of water. Cover the roasting pan.

10. Cook the pumpkin for 30 minutes or until the pumpkin flesh is soft when pierced with a fork.

11. Remove the roasting pan from the oven. Place the cooked pumpkin on a baking sheet or plate to cool.

12. Peel skin off of the cooled pumpkin with a knife. Cut the cooked pumpkin into small chunks and mash with a potato masher to use for baking.

Tags: stringy material, baking sheet, cooked pumpkin, from oven, material seeds, minutes until, pumpkin into

Make Cracked Wheat Cereal

Make Cracked Wheat Cereal

Wheat is an ideal emergency storage item. It stores better than just about any other food. It also packs a lot of nutrients and has been a staple of many people for thousands of years. Turning your storage wheat into bread however, is a long and difficult process. Almost all bread recipes require other ingredients that do not store well, such as oil and yeast. You also need an oven, that may not be available if there's no power. Making cracked wheat cereal from your storage wheat is quick and easy. It takes less than 20 minutes, and that includes grinding the wheat. This recipe makes 4, 4-ounce servings. This article is part of my "Survive the Collapse of Civilization" series.

Instructions

1. Purchase a hand grain grinder if you don't already have one. They can be found on the web for about $75. Check the links on this page. It doesn't take long to grind wheat by hand, and if the power is out, an electric grinder will be of no use.

2. Attach the Grinder to a sturdy table. You may need to place a small piece of cardboard under the foot of the grinder to prevent damage to your table.

3. Grind the wheat into a coarse flour. Use only what you will need for the next week or so. In a cool, dry place, wheat stores for about 30 years. Once it's "cracked" or ground into flour, it's shelf life is much less. Using the grinder in the picture, it takes me less than 1 minute to grind a cup of wheat.

4. In a small saucepan, bring water and salt to a boil.

5. Quickly stir in the cracked wheat and continue to stir to prevent lumps.

6. Reduce the heat to a simmer, cover the pan and cool about 15 minutes stirring occasionally.

7. I add milk and sugar, but you can serve with a variety of condiments such as chopped apples, raisins or other dried fruit, brown sugar, honey, cinnamon sugar, coconut, fresh berries or bananas.

Tags: Cracked Wheat Cereal, less than, Make Cracked, Make Cracked Wheat, storage wheat, takes less

Carmelize Walnuts

Caramelized walnuts are simple to make and add flavor to pasta dishes, chicken and salads.

Caramelized walnuts make a sweet yet healthy snack that can be enjoyed alone or on top of yogurt, salads or pies. Making caramelized walnuts at home is only a few simple steps but can be altered to achieve different flavors for the nuts to compliment different types of meals.

Instructions

Basic Caramelized Walnuts

1. Heat 2/3 cup of sugar and ¼ cup of water in a large saucepan over medium-low heat.

2. Bring sugar mixture to a boil. Stir frequently to prevent burning with a nonstick rubber spatula. When mixture is ready, it will appear a golden-brown color.

3. Stir in 1 cup walnuts, halved, and fold until all nuts are covered.

4. Line a baking sheet with waxed paper. Pour covered nuts onto the waxed paper. Break up clusters and press flat with a spatula.

5. Allow to cool completely before enjoying. Store nuts in a cool, dry place until ready to be eaten. Use storage containers or sturdy sealable bags to prevent insects from being attracted to the sugar.

Sweet N' Spicy Caramelized Walnuts

6. Repeat Steps 1 and 2 of Section 1.

7. Add 1 tsp. each of vanilla, cinnamon and salt to heated sugar mixture. Stir over very low heat until well blended.

8. Fold in 1 cup walnuts, halved.

9. Pour nuts onto a greased baking sheet or baking sheet lined with waxed paper.

10. Allow to cool completely before enjoying.

Hot N' Spicy Caramelized Walnuts

11. Repeat Steps 1 and 2 of Section 1.

12. Add 1 tsp. each of wasabi powder and ginger to the sugar mixture.

13. Fold in 1 cup walnuts, halved, into mixture. Mix until nuts are fully covered.

14. Pour nuts onto a greased baking sheet or baking sheet with waxed paper on top.

15. Allow to cool completely.

Tags: baking sheet, waxed paper, Allow cool, Allow cool completely, cool completely, nuts onto, sugar mixture

Make Blue Berry Pancakes

Make Blue Berry Pancakes

Pancakes are just one of the breakfast traditions that almost everybody enjoys. But many people do not know make them from scratch and instead use boxed mixes. These steps will show you make delicious blueberry pancakes from scratch.

Instructions

Make Blue Berry Pancakes

1. Make sure that you have the ingredients. If you do not have the required ingredients, head to the grocer and make sure that you have them.

2. Preheat oven. Preheat the oven at 300 degrees on bake and place a baking sheet on the top rack.

3. Heat up frying pan. Heat up a large frying pan on the stovetop on medium-high heat.

4. Mix main ingredients in mixing bowl. In a large mixing bowl combine 6 ounces of white flour, ½ teaspoon baking soda, ½ teaspoon of salt, 1 large egg (beaten), ½ teaspoon of white sugar and 1 tablespoon of soft butter (melted). Wisk until evenly mixed and then stir in 4 ounces of blueberries.

5. Cook the pancakes. Add a dash of olive oil to the frying pan before you cook the pancakes. Use a ladle and slowly pour 2 to 3 tablespoons of the pancake batter onto the frying pan. Allow the pancakes to cook until they are bubbling on the top and golden brown on the bottom. Use the spatula to flip the pancake over by sliding it underneath the pancake. Allow to cook an additional 2 to 3 minutes.

6. Remove pancake from pan and place in the oven to keep warm. After you finish cooking each pancake, simply place it on the baking sheet in the oven to keep it warm. Serve with maple syrup and enjoy.

Tags: Berry Pancakes, Blue Berry, Blue Berry Pancakes, Make Blue, Make Blue Berry, baking sheet, from scratch

The Best Party Food Ideas

The food at a party is just as important as the guest who attends.

Whether you're hosting a party or are a guest attending a party, you should expect the food to be well prepared. Sporting events and festivities for any occasion are a big hit when the buffet of food is stocked and ready to be served. With so many options to choose from you should provide something that everyone in attendance will enjoy.

Chicken Wings

Chicken wings are a party favorite when marinated in teriyaki, Buffalo or barbecue sauce. Each guest will have their favorite flavor so it is necessary to provide an abundance of the three most popular dips. Keep the wings warm so they taste just as good as the minute they came out of the oven. If you do not feel like cooking all those wings you can always call a restaurant and get them made for you to pick up.

Pigs in a Blanket

Pigs in a blanket do not take much time to make. These mini hot dogs wrapped in dough are a nice treat for people who attend your party. They are a one-bite type of treat so it is necessary to have a lot of the snacks easily available. Pigs in a blanket allow your guests to fill their stomach while giving you time to keep the party going.

Southwestern Egg Rolls

Another food that will make your guest happy is the Southwestern egg roll. These tasty treats can be filled with chicken or beef and a mix of vegetables, or even stuffed completely with vegetables for guest who don't eat meat. Egg rolls do not take much time to make but if you do not want to make them you can order them from your local Chinese food restaurant. They can even be bought in bulk from the grocery store and cooked in the oven or fried on the stove.

Crockpot Meatballs

These one bite treats are a well liked food at any party or gathering. Crockpot meatballs are little balls of meat that can be bought from the store or made from scratch using ground beef or turkey with added seasoning to give them flavor. You can cook them using a crockpot as the name says or put them in a pot on the stove which takes less time. The smell of these meatballs is sure to reach the nostrils of your guest and get their appetites working.

Tags: food party, much time, much time make, Pigs blanket, take much, take much time

Cook A Corn Dog

Use a conventional oven to cook corn dogs for the best results.

Commonly served at fairs, amusement parks and on beach boardwalks, corn dogs are an easy-to-eat food item enjoyed by children and adults alike. For home use, corn dogs are often available in your grocer's freezer cases and are purchased by the box or can be made from scratch. The box typically includes specific cooking instructions for the brand of corn dog in both the microwave and the conventional oven, but corn dogs in the microwave often result in elastic-like corn bread covering.

Instructions

From Frozen

1. Preheat the conventional oven to 350 degrees Fahrenheit and place the number of corn dogs you'd like to eat on an ungreased cookie sheet.

2. Place the cookie sheet on a rack in the center of the oven and bake for 18 minutes.

3. Remove the cookie sheet and carefully touch the corn dogs. They should be hot when squeezed in the center. If the corn dogs are not hot, return them to the oven for another two to three minutes.

From Scratch

4. Pour 3 tbsp. of vegetable oil into a grill pan and heat the hot dogs all the way through over medium heat -- approximately five minutes. Transfer to a plate to cool slightly.

5. Press a chopstick into the end of each hot dog and roll the hot dog into 3 tbsp. flour to coat. Combine 1 1/2 cup cornmeal, 1/2 cup flour, 2 tbsp. vegetable oil, 1 1/2 tsp. baking powder, 1 tsp. sugar, 1/2 tsp. baking soda, 1/8 tsp. cayenne and 3/4 tsp. salt in a mixing bowl.

6. Whisk two large eggs, one at a time, into the dry mixture and 1 1/4 well-shaken buttermilk after the eggs have been mixed. Preheat 3 inches of vegetable oil in a large 3-qt. pot to 350 degrees.

7. Tilt the bowl to the side and roll each hot dog into the batter. Cook the corn dogs in sets of two or three in the hot oil, turning occasionally, until the batter turns golden brown -- approximately three minutes.

8. Drain the excess oil from the corn dogs by placing them on a paper towel-lined plate.

Tags: corn dogs, conventional oven, cookie sheet, tbsp vegetable, three minutes

What Do You Dip In Hummus

Hummus, a flavorful dip, can be paired with many food items you probably have in your kitchen.

Hummus is a refrigerated dip made from chickpeas which have been cooked and then crushed into a thick paste. Originating from the Middle East, hummus is usually seasoned with olive oil, salt, and garlic. Hummus, being from chickpeas, is a good source of protein, iron, fiber, and a variety of vitamins. Eat hummus as a snack or appetizer with vegetables, bread, pita or crackers.

Vegetables

Hummus and vegetables is a healthy snack and it is low in calories. The high fiber content of both hummus and vegetables means you'll feel "full" longer than if you had eaten a snack of empty carbohydrates. Carrots, celery, baby tomatoes, raw broccoli and sliced raw peppers go well with hummus. The alkalinity of vegetables pairs well with the alkaline nature of hummus. The natural flavors of vegetables, chickpeas and spices combine to create a flavor that is bright and full.

Bread

Bread is a classic pairing for hummus. To offset the salty, garlicky flavor of the hummus, choose breads of a mild flavor. Cheesy bread can also pair well with hummus, as long as the flavor of the cheese is not overly strong. Toast small slices of baguette and simply dip it in hummus, or spread hummus onto a sandwich as you would any other condiment.

Pita

Pita is the traditional pairing for hummus. Because pita also has its origins in the Middle East, it often comes to mind when people think of hummus. Pita with hummus is a filling snack that's low in calories. For this reason, it can be eaten as an appetizer at a party or even as a small lunch. For lunch, fill the inside of an entire pita pocket with a thin layer of hummus and add your choice of vegetables. Alternatively, cut pita pockets into triangular wedges, brush them with some butter and toast them before dipping them in hummus.

Crackers and Breadsticks

If you are having a small gathering and serving finger food, a simple and delicious platter is hummus with crackers and crunchy breadsticks. Hard breadsticks are generally salted, which pairs well with a milder hummus. Plain or buttery crackers are best for a more flavorful hummus, such as a red pepper hummus or a garlic hummus, while crackers seasoned with seeds and spices are best paired with a more mild hummus.

Tags: well with, with hummus, from chickpeas, Middle East, paired with, pairing hummus

Things To Serve With Pork Chops

Pork chops come in both bone-in and boneless varieties.

Pork chops come in two forms, bone-in and boneless. Cut from the loin section of the pig, chops are highly muscled and have little fat. Less fat also makes the meat less flavorful. Cooking the chops with their side dishes adds the flavor to the pork. Using a crock pot or grill makes cooking the pork with its side dishes quick and easy.

Pork and Sauerkraut

This German favorite pairs highly flavorful sauerkraut with either bone-in or boneless pork chops. Line the bottom of the crock pot with the chops. Mix sauerkraut with a cup of applesauce, or an apple cored and sliced. Pour the mixture over the pork. Cook on high for six hours. During the last 20 minutes of cooking, boil and mash potatoes, or make instant mashed potatoes. Remove the pork chops from the crock pot and place on a platter. Serve with the mashed potatoes and sauerkraut.

Braised Pork Chops

Another quick and easy meal is to cook the pork chops with their side dish. In a large stock pot, brown pork chops in olive oil. Make sure that all sides are brown. Remove the chops and add chicken stock, potatoes, carrots and onions to the pot. Cook on low until the vegetables are tender. Add the pork chops and cook another 15 to 20 minutes or until a meat thermometer registers 145 degrees F when inserted into the thickest part of the meat. Serve the meat on a platter and vegetables in separate bowls.

Barbecued Pork Chops

Marinades and sauces add flavor to the meat, but the side dishes make the meal. Grilling the pork chops with barbecue sauce gives them flavor. To add to the spicy flavor of the barbecue sauce, serve the chops with a sweetened cornbread. Add a creamy coleslaw to compliment the meat.

Stuffed Pork Chops

Some side dishes add to the flavor from within the pork chop. Try stuffing the chop with your chosen side dish. Try a standard sausage and breadcrumb stuffing or chop apples and fruit for a sweeter filling. Cut a bone-in chop all the way to the bone to make a deep pocket the entire width of the chop. When stuffing a boneless chop, leave a ½-inch margin around the edge of the chop to hold both sides together. Fill the chop with your chosen stuffing. There are several ways to close a stuffed chop. Metal skewers thrust through both sides of the open edge work well. Tie the chops with string, or even close them with toothpicks. Bake the stuffed chops until the inside temperature reaches 145 degrees F.

Tags: chops with, side dishes, bone-in boneless, barbecue sauce, both sides

Prepare And Cook Summer Squash

Summer squash is delicious with any dish.

Summer squash varieties such as zucchini and yellow crook-neck are delicious when prepared fresh from your garden, or purchased at your local grocery store. You can prepare squash many different ways, It is an easy endeavor for even the novice cook. Whether you fry, bake, grill or stew it, summer squash adds texture and flavor to any dish.

Instructions

1. Slice the knobby ends from the summer squash type you chose to use in your dish.

2. Slice each squash variety into rings. Leave the rind on.

3. Add the sliced summer squash rings to a medium sized skilled. Turn the stove on a medium setting.

4. Drizzle in 2 tbsp. virgin olive oil. Shake on 1 tbsp. ground black pepper.

5. Dice an onion into small pieces and pile the pieces onto the mound of squash rings. Cover the pan and let it cook for 10 minutes.

6. Stir the browning mixture and let it cooked uncovered for an additional 5 minutes. Salt to taste and serve as a side dish.

Tags: squash rings, summer squash, Summer squash

Make Baked Chicken And Stuffing

A whole roast chicken with stuffing provides a meal with lots of protein, B vitamins and zinc.

Chicken provides a healthier option than red meats such as lamb or beef. It is naturally low in saturated fats and relatively inexpensive. A whole baked chicken with stuffing makes an impressive meal any time of the year. Serve it for holiday meals, other special occasions or for a simple family dinner. Baked chicken provides a healthy alternative to high-calorie fried chicken. Different stuffing options change the flavor and character of chicken. Turn leftover baked chicken into salads, sandwiches or soups.

Instructions

1. Remove the giblets from the chicken's body cavity and discard, unless you want to reserve them later use in soups or gravies. Do not remove the skin as it holds the moisture in and prevents dryness. Wash the chicken, dry completely and place in a shallow roasting pan for baking.

2. Season the chicken with salt and ground black pepper by rubbing it into body cavity for additional flavor. Use melted butter to grease the outside skin. Preheat the oven to 350 degrees F.

3. Set the chicken aside while you prepare the stuffing. Place bread cubes in a bowl. Saute parsley, onions, celery and herbs in a skillet with butter. Add salt and pepper according to personal preference. Combine beaten whole eggs with chicken broth. Stir the sauteed vegetables, seasonings and egg mixture together and blend thoroughly.

4. Stuff the body cavities and neck of the chicken with a portion of the stuffing. Bake the remaining in a greased covered baking dish. Insert a meat thermometer into the thickest part of the chicken's thigh being careful to avoid the bone. Bake the chicken until the meat thermometer registers 180 degrees F.

5. Remove the chicken from the oven and baste every 20 minutes throughout the baking process. Use a spoon or brush to pour or brush the juices and fat that have accumulated in the bottom of the pan over the entire chicken.

Tags: chicken with, body cavity, chicken with stuffing, meat thermometer, with stuffing

Make A Gourmet Sandwich

This recipe is for a phenomenal, gourmet, healthy, toasted sandwich. Please follow directions precisely for best results.

Instructions

1. Slice two pieces of sourdough bread and spread the dijon mustard onto one side of each piece. If you must, feel free to insert mayonnaise onto one side. Beware that this addition makes the sandwich less healthy.

2. Evenly disperse the turkey meat throughout one side of the bread. If you are wondering about the amount, add more. Place two slices of provolone cheese over the turkey.

3. Slice approx. 1/8 (or less) of a red onion into thin pieces and distribute over the cheese. It's important to keep the onion slices very thin so that they don't overwhelm the sandwich.

4. Place sandwich (both pieces of bread) into the toaster oven and set on toast for 1-2 minutes (or until cheese is melted and bread is lightly toasted).

5. While sandwich is toasting, slice 1/2 tomato (also thin slices) and 1/4 avocado.

6. Remove sandwich from toaster oven and place tomato and avocado slices on top of the cheese.

7. Finish the sandwich by spreading your desired amount of fresh salsa over the tomato and avocado and place the second slice of bread on top.

8. Cut the masterpiece in half and enjoy!

Tags: onto side, toaster oven, tomato avocado

Spoiled Milk

About Spoiled Milk

One taste of spoiled milk will surely turn your stomach. Spoiled milk is distinctive in its aroma and appearance, but it need not be chucked out. It's a critical component of some delicacies, so learn more about spoiled milk to make sure you're not tossing out a valuable commodity.

Identification

It's relatively easy to identify spoiled milk. It has a distinctive smell and appearance, depending on when the milk turned. It might taste bitter as it begins to turn. It also will smell sour. As it continues to spoil, milk develops chunks that are the curdled milk.

Effects

Most people who drink spoiled milk immediately identify the "off" taste and spit it out. But young children who may not know better may drink the milk. If ingested, spoiled milk will affect a child as any other food poisoning. That is, the child will have stomach pains and likely have diarrhea and vomit to remove the poisoned food.

Be vigilant about any mold that appears on milk. Pasteurization has largely removed these from the food supply, but they can appear in unpasteurized milk. Mold may appear brown, green, pink or white. If any of these colors appear and the milk smells sour, do not ingest it.

History

The pasteurization process removes many bacteria from milk. Before the invention of pasteurization, drinking milk that was spoiled had the potential to cause death or a very significant illness. Pasteurization kills bacteria by heating the milk to a scalding temperature, killing off any mold, yeast or bacteria that might carry disease and affect the person drinking the milk. It does not kill off the microorganisms in milk but seeks to reduce the disease-carrying agents that naturally inhabit milk. Created by Louis Pasteur in the 1860s, pasteurization was first applied to milk that was fed to infants and children in ill health. Success led to a wider application, treating the milk supplies of major cities in America. Most milk that you purchase today in a standard grocery store has been pasteurized, but spoiled milk still has the potential to make you sick.

Potential

Not all spoiled milk must go to waste. You can, for example, use the turned milk to make paneer, a versatile farmer's cheese made in India (see Resources). It can be included in appetizers and main dishes as well as desserts. It's a good substitute for meat, because it has a versatility similar to that of tofu; it adopts the flavors of what it's being cooked with.

Paneer is boiled milk that has been curdled with acidic agents (vinegar, lemon or yogurt). The solids are strained and pressed under a hard surface, such as a thick dictionary. It can be a good way to make use of a product you would typically pour down the drain.

Warning

If your child has found a bottle or sippy cup of milk that's been hidden away in the car or bed for a few days, she may not exhibit any symptoms. Starting with the saliva in her mouth and throughout her gastrointestinal system, your child's body is equipped to work against germs. And milk is fertile ground for the development of germs because of its nutritious value--good for us; good for germs. But if your child develops a fever or suffers from vomiting, diarrhea or abdominal pain in the following few days, call a doctor.

Tags: spoiled milk, milk that, your child, drinking milk, milk distinctive

Make Raspberry Chutney

Raspberries make a delicious fruit chutney.

Chutney is the name for a variety of traditional East Indian saucelike foods. It is similar to relish and served as a spread, dip or condiment. Chutney can be herb-based, which is served fresh with minimal cooking, or vegetable- and fruit-based, which is often cooked and preserved. Prepared with sugar, vinegar and spices, fruit and vegetable chutneys are a sweet and spicy blend. Chutney is becoming increasingly popular in the United States because of its exotic taste and versatility, according to the National Center for Home Food Preservation.

Instructions

1. Premeasure your spices for ease in preparation.

Combine the raspberries and apples in a large pot and mix. Add the garlic, ginger, mustard, salt and cayenne pepper, and continue mixing until well blended.

2. Wooden spoons work best for cooking chutney.

Add the vinegar, stir well and simmer on medium high heat for about five minutes or until the berries are soft.

3. Stir occasionally to prevent sticking or burning.

Reduce the heat, add the brown sugar and continue cooking for 45 to 50 minutes or until the mixture is thick. Stir occasionally.

4. Chutney can be preserved following standard canning procedures.

Put the chutney in a covered dish and chill before serving, or pour the mixture into sterilized half-pint canning jars and follow canning instructions to seal and process, suggests the National Center for Home Food Preservation.

Tags: Center Home, Center Home Food, Food Preservation, Home Food, Home Food Preservation, minutes until, National Center

Make Candles With Olive Oil

An oil candle can burn for hours

When the power goes out, one of the must-haves in your emergency kit is backup lighting. Candles can be expensive and do not provide much light, and you can't always depend on flashlights to work when you need them. Lighting made from olive oil, on the other hand, is made entirely of materials you already have in your house, can burn for longer than most candles and is gentle on the environment.

Instructions

1. Cut a length of copper wire as tall as the glass jar. Create a hook on the upper end to hold the wire on the lip of the jar. The hook also pulls the wick up from the jar to light.

2. Take the other end of the copper wire and wrap it in a coil to make a wick stand. Make it about one or two inches tall, or enough so a quarter inch of wick protrudes from it. Use a matchstick as a guide for a tight coil.

3. Cut a piece of string for the wick. The length doesn't matter too much, except if it is too long. In most cases, two inches works perfectly. Insert the string into the coil and pinch the top of the coil to keep the wick in place.

4. Add oil into the jar until the level reaches just under where the wick is pinched by the coil. Compared to a wax candle, an oil candle may be a little more difficult to light. A few ounces of oil should burn for several hours.

Tags: copper wire

Remove Grease From Soup

Prepare soup the night before to degrease it fully.

Greasy soup indicates that the dish contains high amounts of fat. For those keeping an eye on their fat and calorie intake, and for those who prefer a soup with less of an oily taste, removing grease from soup becomes necessary. A degreased soup also has an aesthetically pleasing clear appearance rather than being clouded with excess fat. Prepare your soup the night before to best remove the grease from it.

Instructions

1. Cook the soup according to its recipe. Remove the soup from the heat and allow to cool to room temperature.

2. Lay a single paper towel flat on the surface of the soup, holding the two opposite corners to prevent it from sinking.

3. Lift the paper towel from the soup and discard. Repeat with several more paper towels until you no longer see fat globules on top of the soup.

4. Refrigerate the soup overnight to completely chill it and to allow any remaining fat to rise to the surface.

5. Spoon the opaque fat from the surface of the soup with a slotted spoon or skimmer before reheating and serving the soup.

Tags: from soup, night before, paper towel, soup night, soup night before, soup with

Make Roasted Garlic Parmesan Chicken Wings

Serve chicken wings as a light meal or hearty appetizer.

Many popular restaurant chains offer varieties of chicken wing appetizers and they have become a staple at Super Bowl parties, potlucks and buffet lines. Consider making wings for a tasty treat at your get-together. Purchase prepared versions or buy plain wings at your local grocery store and make them with different dipping sauces, seasonings or coatings for variety. This garlic Parmesan version provides a delicious flavor combination without being too spicy for most chicken wing fans.

Instructions

1. Preheat the oven to 425 F. Remove the outer skin from each garlic bulb without peeling or separating the individual cloves. Cut the top off each bulb and brush the bulbs with olive oil. Wrap each bulb loosely in foil and roast for 30 minutes. Cool for 10 to 15 minutes. Reduce oven temperature to 375 F.

2. Prepare the coatings while the garlic is roasting. In a shallow bowl, mix the cracker crumbs, Parmesan cheese and basil. Set aside. In a second bowl, stir the melted butter and hot pepper sauce. When the roasted garlic is cooled, mince it very finely and mix into the butter.

3. Cut each chicken wing at the joint. Cut off and discard the wing tips. Dip each piece into the garlic sauce to coat completely. Then dip each sauced wing into the crumb mixture, covering the wing with the seasoned crumbs.

4. Spray a baking sheet with cooking spray and place the coated coated chicken wings on the baking sheet; drizzle with any remaining garlic sauce. Bake uncovered for 40 minutes.

Tags: chicken wing, baking sheet, each bulb, garlic sauce

The Difference Between A Food Processor And A Blender

Blenders and food processors can do many of the same things, but each also has its own specialty.

Although food processors and blenders share some of the same functions, they each have their own individual highlights and usages. Both range in price from moderate to high, and both are extremely useful in all aspects of cooking.

Blending

Both blenders and food processors can blend foods and liquefy food products, but only blenders can blend liquids. This makes blenders extremely useful when it comes to making smoothies, cocktails and juices.

Chopping

Some blenders have a chop function, which works great when chopping nuts, whole spices and ice. Food processors also have the ability to chop, but work better when chopping fruit, vegetables and herbs, whereas a blender may ruin the consistency of these items.

Grinding

Much like with the chop function, the blender is able to grind down ice, whole spices and seeds. Food processors are not made to grind down hard substances, but may finish the job with the mincing or grating function if the item was started in a blender.

Liquefying

Food processors have the ability to puree vegetables and fruits but not to liquefy them. Many blenders have a juicing functionality or attachments meant to juice fruits and vegetables.

Grating

Food processors carry the ability to grate items such as cheese as well as carrots, cucumbers and various other fruits and vegetables. Blenders cannot grate, and will ruin any attempts, leaving the pulp behind watery and mangled.

Tags: Food processors, blenders have, chop function, extremely useful, food processors, fruits vegetables

Romano Cheese Vs Parmesan Cheese

Each type of grating cheese has its own unique flavor.

Romano and Parmesan cheeses are both hard, dry cheeses, typically grated or shaved and served over pasta, salads and vegetables or used to flavor and thicken sauces. Both Romano and Parmesan cheeses originated in Italy, but also now are made in the U.S. and elsewhere.

Geography

Romano cheese first was produced in the countryside outside of Rome. Parmesan cheese originated in the Italian region of Parma.

Features

Romano cheese is a hard, grainy cheese, traditionally made from whole sheep's milk. Parmesan cheese is a hard, granular cheese made from skim cow's milk.

Identification

Although similar in appearance, the flavor of authentic Romano cheese is usually sharper than Parmesan because it is made from sheep's or goat's milk, which has a much tangier and more distinct flavor than cow's milk.

Types

The classic Romano cheese, peccorino Romano, is made from sheep's milk; extra-sharp caprino Romano is made from goat's milk cheese; and milder-tasting vacchino Romano is made from cow's milk. The original Parmigiano-Reggiano has the most consistent flavor of all Parmesan-type cheeses.

Considerations

In the U.S., grated Romano cheese often is blended with grated Parmesan cheese to produce a relatively mild cheese that is more acceptable to those who prefer the flavor of cow's milk products.

Tags: made from, Romano cheese, Romano made, Romano made from, cheese hard, from sheep, goat milk

Cook A Light Easter Brunch

Cooking a light Easter brunch for your friends and family is easy.

Holidays like Easter, Thanksgiving and Christmas center around the family, and most family events include food. Creating a light Easter brunch for family and friends is simple. One simple, fast brunch that works perfectly for Easter is Eggs Benedict, roasted potatoes and fruit salad. The meal is healthy and tastes great. Serve it as a buffet or a seated brunch, and enjoy.

Instructions

Eggs Benedict

1. Split one English muffin for each person. Toast the muffins in the oven or toaster.

2. Put a slice of Canadian bacon on top of each muffin half. Place each muffin half on a large baking pan.

3. Fill a 5-quart pot about 3/4 full of water, and add 2 tsp. salt. Bring the water to a full boil. Let the water cool to 180 degrees, then crack an egg, and drop it in the boiling water. Cook it for three to four minutes, and remove it with a slotted spoon.

4. Set the egg on a plate with a paper towel on it so it drains off the excess water. Place the drained poached egg on top of the Canadian bacon.

5. Measure 1/3 cup of sour cream, and put it into a sauce pan. Add 1/3 cup salad dressing, 1 tsp. mustard and 2 tsp. lemon juice. Put the pan on the stove, and heat it at low heat until it is warm. If the sauce is too thick, stir a tablespoon of milk into the sauce.

6. Top each poached egg with a tablespoon of sauce. Sprinkle pepper across the top of each Eggs Benedict, and serve hot.

Roasted Potatoes

7. Mix 1 tbsp. olive oil, 2 tbsp. of Italian seasoning, 1 tsp. salt, 1/2 tsp. black pepper, 4 tbsp. Italian dressing together in a large bowl.

8. Cut the potatoes in half, and sit them in a casserole dish. Pour the spice and Italian dressing mixture over the potatoes.

9. Bake in a casserole dish at 425 degrees about 45 minutes or until tender. Remove from the oven.

Fruit Salad

10. Peel bananas, oranges and apples. Cut the fruit into bite-size pieces.

11. Remove the leaves from strawberries, and cut the strawberries into small pieces. Wash grapes and remove them from the stems.

12. Put all ingredients into a bowl, and stir together. Mix 1/4 cup of lemon juice with 1 tbsp. sugar, and mix it into the fruit. The lemon juice and sugar keeps the fruit from turning brown.

Tags: Eggs Benedict, lemon juice, Canadian bacon, casserole dish, each muffin, each muffin half

Make Strawberry Rhubarb Pie

Fresh strawberries and rhubarb are available in late Spring in many parts of the country, making this one of the best early Summer desserts. It's refreshing, easy to make and can be served warm or cold and with or without ice cream. This dessert works great for Mother's Day, picnics or for just about any occasion.

Instructions

1. Heat your oven to 400 degrees F. Fit your pie crust into the bottom of a 9-inch pie pan.

2. Mix together all of the following ingredients: orange zest, rhubarb, strawberries, nutmeg and corn starch.

3. Pour the fruit mixture into your pie shell and give it a nice even finish by smoothing it over with your spoon.

4. Combine the following ingredients: flour, sugar, salt and melted butter mix until the topping becomes crumbly. Spoon the topping evenly over your strawberry rhubarb pie.

5. Bake at 400 degrees F for about 10 minutes. Reduce the heat to 350 degrees F and bake for another 30 to 35 minutes or until filling is soft and juicy.

Tags: following ingredients

Uncle Ben'S Converted Long Grain Rice Cooking Instructions

Rice is a versatile food.

Long grain rice is a long, slender grain. The slender grains stay fluffy after you cook them. This makes long grain rice ideal to serve as a side dish or with sauces. In general, rice is a versatile food. One brand of rice that is sold is Uncle Ben's converted long grain rice. It's available in both white and brown varieties.

Instructions

1. Combine the amount of rice, butter and water in a medium to large saucepan. The butter is optional and just adds some flavor. If you plan to make two servings of rice, use a 1/2 cup of rice, 1 1/3 cups of water and 1 teaspoon of butter. To make four servings, use 1 cup of rice, 2 1/4 cups of water and 2 tablespoons of butter. For six servings, combine 1 1/2 cups of rice, 3 1/3 cups of water and 1 tablespoon of butter. To make 12 servings, use 3 cups of rice, 6 cups of water and 2 tablespoons of butter.

2. Bring the mixture to a boil. Once it's boiling, reduce heat to medium or medium-low.

3. Cover the saucepan and allow it to simmer for 20 minutes. Keep it covered while it's simmering. Stir the rice occasionally.

4. Remove the saucepan from heat. Keep it covered for five minutes, or until the water has been fully absorbed. Fluff the rice with a fork.

Tags: cups water, rice cups, rice cups water, grain rice, butter make, cups rice, cups rice cups

Make Vanilla Extract Commercial Production

Make Vanilla Extract Commercial Production

If you do not want to spend any more money on a bottle of vanilla extract, then try making your own. You can make commercial vanilla extract with a few simple ingredients and a little patience. The three main ingredients to make your own commercial vanilla extract include vanilla beans, vodka and simple sugar syrup. Cooks use vanilla extract to add flavor to many desserts. Experimenting with the amount of vanilla and liquor used will produce customized intensity levels of vanilla extract.

Instructions

1. Sterilize the glass jar and lid. Boil them in water for 15 minutes.

2. Cut each vanilla bean in half lengthwise. Leave them connected at the end.

3. Place the vanilla beans in a glass jar.

4. Fill the jar with vodka. Add enough vodka to cover the beans. Secure the jar with a tight lid.

5. Store the bottle in a dark and cool environment. Shake the bottle at least once a week for 8 weeks.

6. Make simple sugar syrup to add to the vanilla extract. Commercial companies add this to their vanilla to enhance the sweetness. Combine sugar and water at a 1 to 1 ratio in a saucepan. Bring to a boil until the sugar dissolves. Add 1 teaspoon for each cup of vodka.

7. Pour the vanilla extract into smaller bottle. You can add 1 vanilla bean to each smaller bottle of extract you make.

Tags: vanilla extract, bottle vanilla, Commercial Production, commercial vanilla, commercial vanilla extract

Make Sour Cream

Sour cream is a common kitchen pantry staple used in many households for baked goods and sauces. Sour cream further adds texture and flavor to many recipes. It is a traditional ingredient in Eastern European, German and Russian cuisine. It is possible to make your own sour cream at home in as little as one day.

Instructions

1. Pour the active fresh cultured buttermilk into a clean quart Mason jar. Add the fresh heavy cream to the jar. Screw the lid on tight and shake the jar for 3 minutes to mix it thoroughly.

2. Write the date and the words "Sour Cream" on the lid with a black felt pen.

3. Set the sour cream mixture in a warm, safe place where it will not be disturbed and can come to room temperature or 72 degrees Fahrenheit. Let it sit for 24 hours.

4. Remove the lid and dip a spoon into the cream. If it is thick and clings to the spoon, the sour cream is done. Replace the lid and store the sour cream in your refrigerator until you are ready to use it.

Tags: sour cream, Sour Cream

Choose Side Dishes For Christmas Dinner

So you're hosting a big Christmas dinner and don't know what to serve with that roast, turkey or ham? Relax. Picking side dishes is a snap.

Instructions

1. Decide what your main course will be. Your "big deal" entree, whether it's a roast beef, ham, turkey or something else, will determine what side dishes you serve.

2. Determine how it will taste. Sounds like a simple question, and it is. Will it be sweet or salty, spicy or bland? Will it be mild or bold?

3. Plan on serving several side dishes with the meal. Some should complement the main course, others contrast it.

4. Accompany a ham, which is very salty, with a sweet side dish, such as roasted apple chunks, a sweet sauce or chopped pineapple. Oven-dried seasoned tomatoes and ginger-glazed carrots (see related eHow) go well with ham.

5. Pick mild vegetable dishes to accompany ham, which is already very well seasoned. Good choices include wilted spinach, dilled cucumber salad or steamed broccoli.

6. Pair a juicy, flavorful roast beef with at least one side dish that will absorb its juices. Mashed potatoes is the classic choice here, but other good side dishes for beef include sauteed mushrooms, wilted or creamed spinach, and steamed or roasted asparagus.

7. Match a boldly seasoned or spiced entree, such as Cajun prime rib, with side dishes that both complement and temper the seasoning. Roasted peppers will complement the seasoning, and mashed potatoes and creamed spinach will temper it.

Tags: side dishes, creamed spinach, main course, roast beef, side dish

Make Cider From Real Apples

Serve fresh apple cider as a holiday punch.

Apple juice turns into cider when it's fermented. The fermenting process takes less than a week and gives the cider a slight bite. Fresh cider isn't fermented long enough to become alcoholic. Hard cider is the alcoholic version. Non-alcoholic cider is served cold as a refreshing drink or warmed up with cinnamon, cloves and other spices to make a spiced cider. Unlike the alcoholic variety, fresh cider doesn't require special equipment to make it at home.

Instructions

1. Wash the apples in cool water. Trim off any bruised spots on each apple. Cut out the cores and slice the apples into quarters.

2. Place the apples in a blender or food processor. Process the apples in small batches until they are ground to a coarse pulp.

3. Place 2 to 3 cups of the apple pulp in a jelly bag. Suspend the bag over a large bowl. Press and squeeze the pulp, releasing the juice out of the bag so it drips in the bowl. Repeat until all of the apple pulp is juiced.

4. Wash the glass bottles in hot, soapy water. Rinse in clear water.

5. Pour the apple juice into the bottles. Leave ½ inch of space at the top of the bottle. Insert a clean, cotton cloth stopper into the top of each bottle.

6. Store the bottles at 72 degrees Fahrenheit for 3 to 4 days to ferment. Sediment from the juice settles to the bottom of the bottle as fermentation causes small bubbles to work up to the surface of the juice.

7. Remove the stopper from the bottle and set it on a shelf. Set a second clean, empty bottle below the filled bottle. The top of the empty bottle must sit beneath the bottom of the full bottle.

8. Insert a rubber tube into the full bottle. Suck on the end of the tube until the apple cider flows into your mouth. Insert the tube into the empty bottle. The cider flows through the tube and into the empty bottle, leaving the sediment behind in the other bottle.

9. Pour the cider into a large pot. Insert a candy thermometer into the pot and bring the cider to 160 degrees Fahrenheit over medium-high heat. Remove from the heat immediately once this temperature is reached. Heating the cider pasteurizes it, making it safe to drink.

10. Store the cider in clean, sealed containers in the refrigerator. Use the cider within five days.

Tags: empty bottle, tube into, apple cider, apple pulp, bottle Insert, cider flows

What Type Of Microorganism Is Used To Make Cheese

Various microorganisms make a variety of cheeses.

The kind of microorganism -- bacteria or fungus -- required to make cheese varies with the type of cheese. Some cheeses use a combination of microorganisms, while others require only one.

Bacteria

Parmesan cheese begins with milk and a bacterial starter.

The primary function of bacteria in cheese-making is to acidify the milk by eating the milk sugar (lactose). The bacteria are added as cheese starter, of which there are two types. Mesophilic starters can be directly added to the milk and usually contain several subspecies of Lactococcus lactis or Leuconostoc mesenteroides. Thermophilic starters must be cultured before they can be added to the milk and contain Streptococcus thermophilus or Lactobacillus delbrueckii .

Fungi

The veins in blue cheeses come from fungi.

Fungus (or mold) spores are used to make cheeses with bloomy rinds or with veins. Penicillium camemberti is the primary fungus used for rinds, in cheeses such as camembert and brie. Penicillium roqueforti is used for blue or veined cheeses such as roquefort, stilton, gammelost, and gorgonzola.

Other Microorganisms

The holes in Swiss cheese are caused by bacteria.

Certain types of bacteria are required for the production of specific cheeses, in addition to the starter bacteria and fungi. For example, Swiss cheeses require propionic acid bacteria to achieve their characteristic round holes.

Tags: added milk, cheeses such

What Is Ricotta Impastata Cheese

Ricotta impastata cheese is a special kind of ricotta cheese.

Ricotta impastata cheese is a specially prepared ricotta cheese. It is considered to be one of the highest quality ricotta cheeses available on the market.

Features

Ricotta Impastata cheese is considered by many cheese vendors to be the "Cadillac" of the ricotta cheeses. Unlike most ricottas, the Impastata Ricotta is whipped to achieve a smooth, creamy consistency, much like that of butter. It is known for its velvety texture and its sweet, delicate flavor.

Uses

The Ricotta Impastata cheese has a number of uses in cooking, and is prized by gourmets in an assortment of dishes. It is most commonly used as a filling in a variety of Italian dishes, including ravioli and manicotti. It is also used in cannolis and several other Italian pastries.

Benefits

On top of having the sweet, light flavor and creamy whipped consistency of butter, Ricotta Impastata also has the lowest water content of any ricotta cheese. This means that when making a dish that requires a firmer ricotta, like lasagna, you don't have to use as many eggs to soak up the excess water. This really lets the ricotta's flavor shine.

Tags: ricotta cheese, cheese considered, Impastata cheese, impastata cheese, ricotta cheeses, Ricotta Impastata, Ricotta impastata cheese