Make Turkey Lasagna

Make Turkey Lasagna

A healthier option to your regular beef lasagna. Turkey lasagna.

Instructions

Turkey Lasagna

1. In bowl, combine porcini and 3/4 cup hot water; let stand 30 minutes. With slotted spoon, remove porcini; rinse to remove any grit. Chop and set aside. Strain soaking liquid through sieve lined with paper towel; set aside. Meanwhile prepare lasagna noodles as label directs, but do not add salt to water; drain and rinse with cold running water. Return noodles to saucepot with cold water to cover. Set aside.

2. Prepare bechamel sauce: In large saucepan, heat milk to boiling over medium -- high heat. Meanwhile, in another large sauce pan, melt 3 tablespoons margarine over medium heat. Stir in flour; cook stirring, 1 minute. Gradually whisk in milk, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Heat to boiling. Reduce heat to low; simmer 5 minutes stirring. Remove from heat.

3. In large skillet, melt remaining 2 tablespoons margarine over medium/high heat. Add shallots; cook 1 minute. Stir in white mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook 10 minutes or until liquid has evaporated. Stir in porcini and soaking liquid; cook until liquid has evaporated. Remove from heat; stir in parsley.

4. Preheat oven to 375. In large bowl mix ricotta , spinach, 1/4 cup parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup bechamel. Drain noodles on paper towels, or clean kitchen towles.

5. In 13-by-9 glass baking dish, spread 1/2-cup bechamel. Arrange 4 lasagna noodles over sauce, over lapping slightly. Top with half of mushroom mix, half of ground turkey, 1 cup bechamel, 1/4 cup parmesan, and 4 more noodles. Add all of ricotta mixture, 4 more noodles, remaining mushroom and turkey mixture, 1 more cup bechamel, and 1/4 cup parmesan. Top with remaining noodles, bechamel, and parmesan. Cover with foil; bake 30 minutes.

6. Uncover and bake fro 20 minutes longer, or until sauce is bubbly and top is lightly browned. Let stand 15 minutes and serve!

Tags: bechamel parmesan, over medium, salt teaspoon, salt teaspoon pepper, teaspoon pepper

Low Glycemic Spanish Foods

Many traditional Spanish dishes are low on the glycemic index.

Spanish foods are quite varied as far as glycemic index is concerned. According to the Glycemic Index Foundation, some ingredients, such as potatoes, corn, or regular white rice or brown rice are very high on the glycemic index, while others such as pork, seafood, beef, chicken, beans, most green vegetables, and basmati rice are quite low. Generally basmati rice can be substituted for other types of rice called for in various Spanish dishes.

Gambas al Ajillo

Known in English as garlic prawns, this delicious dish is rich in omega-3 fatty acids and low in calories. Since seafood contains no carbohydrates or sugars, the prawns make an excellent part of a low glycemic meal.

Albondigas

Spanish meatballs are a dish frequently served in tapas bars. They make an excellent appetizer. Recipes for these meatballs call for various meats as the primary ingredient, with some vegetables, spices, and breadcrumbs mixed in. Vegetables are very low on the glycemic index, and although breadcrumbs are high glycemic foods the amount used in this dish is low enough that they do not adversely affect the meal.

Paella

This dish consists primarily of rice. According to the Glycemic Index Foundation, white or brown rice can be very high on the glycemic index--generally over 80--but basmati rice scores a moderate 57. If basmati rice is substituted in this food you will have a much lower glycemic index dish. Traditionally it is prepared with garlic, tomatoes, artichokes, olive oil and several seasonings.

Red Bean, Chorizo and Bacon Stew

Red beans (also called kidney beans) form the basis of this dish. These beans are fairly low on the glycemic index and contain only 23 to 25 carbohydrates per serving. This dish also contains bacon, chorizo sausage and various vegetables and seasonings. It makes a deliciously warming winter dish.

Pisto Manchego

Also known as Spanish ratatouille, this dish is excellent as an accompaniment to a main course. It can also be used in sandwiches, on pasta or in pastry pies. This dish consists primarily of vegetables, particularly tomatoes, zucchini, onions, peppers and garlic, all of which are low on the glycemic index. This recipe freezes well and can be made in large batches as desired. It originated from the Castilla la Mancha.

Tags: basmati rice, glycemic index, high glycemic, According Glycemic, According Glycemic Index, basmati rice substituted

Dry Macadamia Nuts

Dry macadamia nuts at home.

Macadamia nuts are products of trees that grow only in such tropical or sub-tropical areas as Hawaii and certain areas of California. Macadamia nuts make delicious, nutritious snacks. They also are used for baking and making candy. If you're lucky enough to have a ready supply, it's best to dry the macadamia nuts to preserve them. Snack on the dried nuts or freeze them for later use.

Instructions

1. Remove the husks from the macadamia nuts. Spread the nuts out in a dry, shady area--the nuts should be no more than two layers deep. Let the macadamia nuts dry for two to three weeks, or until the nuts loosen from the shells, and can easily be cracked.

2. Check the nuts. Discard any that are discolored, cracked or have worm holes. Use a macadamia nut cracker to extract the nutmeats from the hulls. If you do not have a nut cracker, use a vise to crack the hulls.

3. Place the macadamia nutmeats on the screens of a food dehydrator. Start the dehydrator at 100 degrees Fahrenheit, and leave them for two days. Stir them periodically.

4. Turn the heat up to 140 degrees. Check the macadamia nuts often. Remove them from the dehydrator when they are crisp when you bite into them.

5. Store the dried macadamia nuts in a tightly sealed container. Store macadamia nuts in a freezer to keep them for an extended period of time. Let the nuts thaw in the sealed container before using them.

Tags: macadamia nuts, sealed container

Cook Bbq Pulled Pork

Pulled pork is popular in the South.

Pulled pork is a classic Southern delicacy, but the basic shredded meat is very versatile and can be seasoned to give a Mexican, Chinese or any other flavor. The Carolina (North and South) variation consists of a pork shoulder carefully seasoned, cooked long and slow, pulled apart into shreds and served with a tangy, vinegary sauce. It's usually served in a sandwich and accompanied by (or sometimes topped by) a sweet-and-sour coleslaw.

Instructions

1. Season the pork shoulder. Brining is a great start, as it pulls the flavorings into the meat. Mix water, salt and molasses, pour it into a large plastic bag and add the meat. Seal tightly and marinate in the refrigerator overnight. You can also mix a dry rub of spices such as cumin seed, fennel seed, coriander, chili powder, onion powder and paprika and massage this onto the roast before you cook it.

2. Cook the pork on low heat in a smoker for 10 or more hours, in a slow cooker for 8 hours or in a roasting pan covered with foil in the oven until done. To test if meat is cooked thoroughly, stick a fork deep into the meat and pull sideways -- if a big chunk of meat comes away easily, it's done.

3. Rest the meat under foil for about an hour, or until it's cool enough to handle comfortably.

4. Wear gloves and put the roast on your cutting board and tear it apart with your fingers into large chunks. Clean off all the fat, bone, gristle and connective tissue until you have tender, succulent meat. Now you're ready to shred.

5. Take a fork in each hand and poke one into a chunk of meat to steady it while you use the other one to sort of "comb" it in the same direction as the muscle fibers and pull off long strands of meat.

6. Add your barbecue sauce to the meat and stir it in until the meat is moist and sort of holds together.

7. Put the meat back into the slow cooker on "warm" or into the roasting pan (empty out the drippings first) covered tightly with foil and set in a warm oven (200 degrees Fahrenheit) until you're ready to serve it.

Tags: chunk meat, into large, into meat, pork shoulder, Pulled pork

Dry Corn

Drying meats, fruits and vegetables has been done for centuries to provide nutrition during times of scarcity. The process of drying corn can best be done on the cob in a modern oven. Dried corn can then be rehydrated for soups, popped on the cob, and laid out as decoration.

Instructions

1. Peel the corn husk back off of the cob and discard. Remove the silk strands around the cob, or as much as possible. Rinse the corn off in clean water to ensure that all insects and traces of dirt are removed. Trim any long ends off of the cob where it grew on the stalk; discard the ends.

2. Preheat the oven to 150 degrees F. Bring one large pot of water to boil on the stove top. Drop each ear of corn into the boiling water to blanch for 4 minutes. Remove each ear of corn with tongs and place them into a large bowl of ice water for 4 minutes to stop the cooking process.

3. Fill baking racks with single layer of ears of corn. Do not stack layers of corn because this will inhibit an even drying process. Place as many trays as will fit in the oven.

4. Prop open the oven door with a pot holder if you are using an electric oven to allow the steam to escape. If you are using a gas oven the door will remain closed. Rotate trays every 2 hours to ensure even drying. Move the top trays to the bottom rack of the oven, and vice versa. While rotating the trays also turn each tray 180 degrees so that what was once at the front of the oven, is now near the back.

5. Check the corn as the drying process comes to a close. Each ear should feel brittle to the touch. Ears vary in size and water content so cooking time varies; 8 hours is an average. Drying can take longer with larger batches and larger ears of corn.

6. Allow to cool outside of the oven for 3 days prior to storing in a dry container.

Tags: drying process, each corn, ears corn, even drying, oven door

Assemble A Cornelius Keg

If you're a beer purist, then you know that Cornelius kegs are amazing tools you can use to create premium ales and lagers in the comfort of your own home. While you can purchase a good quality apparatus in either new or used condition, some assembly is required. Here are the steps to assemble a Cornelius keg, so you can let the brewing begin.

Instructions

1. Gather all of the keg's parts. This includes the tank, liquid dip tube, gas dip tube, lid, gas plug, liquid plug, two poppet valves and five o-rings.

2. Make the parts clean and sanitary by soaking them overnight in Powdered Brewery Wash or something similar. Old soda residue tends to be found in used kegs, so scrub and rinse all the parts after soaking. Remove all o-rings except the plug o-rings during the cleaning and sanitizing process.

3. Place the corresponding o-ring onto the long liquid dip tube and stick the tube into the Cornelius keg via the "out" port.

4. Put the corresponding o-ring onto the gas dip tube and place the tube inside the "in" port.

5. Situate the o-rings onto the plugs and put the poppet valves into the plugs, both gas and liquid.

6. Form a seal with your socket wrench by screwing the poppet valves' plugs onto the tank on top of the dip tubes.

7. Install the big o-ring onto the lid and be sure you screw in the pressure relief valve.

8. Secure the lid in the Cornelius keg and push down the attached bar.

Tags: o-ring onto, poppet valves, corresponding o-ring, corresponding o-ring onto, liquid tube

Make Beer Brittle

Beer adds a unique twist to old-fashioned brittle.

Similar to peanut brittle, beer brittle is a fun alternative snack to make for a get-together, a themed football party or simply to enjoy at home. As the name suggests, beer is an important ingredient in beer brittle, lending its unique flavor to this candy. Beer brittle can be made as a sweet treat or a spicy snack. For variety, make a batch of both.

Instructions

Sweet Beer Brittle

1. Pour 2 cups sugar and 2 tablespoons lemon juice into a saucepan that has a thick bottom. Add just enough water to cover the sugar mixture. Heat on high, allowing the mixture to boil for 10 minutes without stirring. Continue boiling, without stirring, until the sugar mixture turns into a caramel-like substance.

2. Remove the saucepan from the heat and add 2 tablespoons butter. Allow the butter to melt, then stir the mixture. Pour in 1/2 a cup of beer, which will cause the mixture to steam. Stir the beer into the mixture completely.

3. Beer-flavored peanut brittle is a unique treat.

Stir in 2 cups of honey-coated peanuts. This will add a taste of sweetness.

4. Grease a cookie sheet with vegetable shortening so it's coated with a thin film. Pour the brittle mixture onto the cookie sheet. Leave it on the counter to cool and harden for two hours.

5. Break the sweet beer brittle into pieces with the handle end of a table knife. Place the brittle in an air-tight container to keep it fresh.

Spicy Beer Brittle

6. Heat 2 cups sugar, 1 cup light corn syrup and 1 cup dark beer on medium-high heat while stirring continuously. Stir the ingredients until the sugar dissolves.

7. Chili pepper and cayenne pepper give the brittle a little kick.

Mix 2 cups of peanuts, 1/2 a tablespoon of table salt, 1 finely chopped chipotle chili pepper, 1/2 a tablespoon of cayenne pepper and 2 tablespoons of lime juice into the sugar mixture. Stir the mixture well to blend the ingredients.

8. The temperature the brittle mixture reaches determines how hard or soft it is.

Place the candy thermometer in the saucepan so the bottom of the thermometer is sitting in the brittle mixture. Cook the brittle mixture until the thermometer reaches 300 degrees, which is the hard-crack candy stage. Stir the mixture a few times, but not constantly.

9. Remove the saucepan from the heat. Stir into the mixture 1 tablespoon of baking soda, 1 tablespoon of butter and 1 tablespoon of vanilla.

10. Rub vegetable shortening around the bottom and sides of a cookie sheet. Pour the brittle mixture onto the sheet. Let the spicy beer brittle cool for two hours before cracking it into small pieces with the handle end of a table knife. Store the brittle in an air-tight container.

Tags: brittle mixture, beer brittle, cookie sheet, sugar mixture, air-tight container, Beer Brittle, brittle air-tight

Balsamic Vinegar Uses

Balsamic Vinegar Uses

Balsamic vinegar is a thick, rich, flavorful vinegar from Modena in the Emilia-Romania region of Italy. Its production is tightly controlled and a great source of pride to its makers. The making of balsamic vinegar is similar to the making of a fine wine. This prized vinegar is used in everything from salads to desserts by cooks and chefs.

History

The first know reference to balsamic vinegar was in 1046, according to the Academia Barilla. Henry II was given a gift of the sweet syrupy vinegar as he passed through the territory.

Appetizers

Dress a fruit salad with a quality balsamic vinegar for a simple-to-prepare appetizer. Watermelon and other melons go extremely well with the complex flavor of a quality vinegar. A salad of fresh, ripe tomatoes and sliced mozzarella cheese is a traditional Italian dish that is usually topped with it. The flavor of any vinaigrette salad dressing can be enhanced with the addition of a splash of balsamic vinegar.

Marinades

Marinate meat, fish and poultry in a simple marinade of balsamic vinegar and olive oil. The inclusion of any type of vinegar helps to tenderize meat. Adding balsamic vinegar adds its complex flavors to the finished product. Try adding herbs and spices that are complimentary to the type of meat being used for added flavor. Marinate heavier meats such as beef and pork for several hours. Fish and shellfish should only be marinated for 20 minutes to an hour.

Main Courses

Add a splash of balsamic vinegar to a finished meat dish for added flavor. It is usually added at the end to prevent changing the flavor of the vinegar. Do not continue to cook after the addition. Many sauces benefit from the addition of this ingredient. Pork goes especially well with it. Many pasta dishes are enhanced by the addition of a tablespoon of balsamic vinegar when the pasta and sauce are tossed together.

Desserts

Try a dessert of strawberries dressed with balsamic vinegar and sprinkled with confectioners sugar. The highest quality vinegars are reserved for dishes such as this. Italians are known to enjoy sipping it on its own after dinner. Poached pears with slivers of Parmesan cheese and sprinkled with balsamic vinegar have been enjoyed for generations as a dessert.

Tags: balsamic vinegar, added flavor, balsamic vinegar, balsamic vinegar, Balsamic Vinegar Uses, splash balsamic

Make A Parrot Mash

An African gray parrot awaits his mash.

This recipe is designed to provide only a portion of a balanced diet for a medium or large parrot. In addition to this mash, a healthy diet also includes a balanced organic pellet mix as well as a daily portion of fresh fruits and vegetables. Your parrot will hopefully enjoy this recipe as a change of pace from a regular pellet diet. Many ingredients have been chosen due to their high calcium content, which is often a concern for companion parrots. This recipe is a variation of Shan Lung's Mash, and takes approximately three to four days to make, so plan ahead.

Instructions

Preparation

1. Beans provide the nutritional backbone of the mash recipe.

Place each type of bean in a 24-oz. plastic container. Fill the containers with enough water to cover the beans plus an additional inch. Place lids loosely on each container to allow gas to escape. Set aside to soak.

2. Rinse the beans thoroughly every 12 hours for 72 hours. Thoroughly rinse each container prior to replacing the beans and add fresh water. Beans should begin to sprout after 72 hours.

3. Add soaked, sprouting beans to the stock pot. Add water, covering beans with an excess of approximately 2 inches of water.

Cooking

4. Bring to boil for five minutes. Reduce heat and remove any foamy buildup from the top of the water with a strainer.

5. Add grains, potatoes, yams, wheat germ, crushed calcium, frozen vegetables and palm oil. Stir thoroughly.

6. Return heat to boiling for 15 minutes and stir constantly to avoid sticking.

7. Remove from heat and cover with the stock pot lid. Place the warm stock pot on the wooden block and cover with towels to retain heat. Let the mixture sit for 8 to 10 hours.

8. Spoon the cooled mixture into sandwich bags. Freeze portions for later use.

Tags: cover with, each container, This recipe

Deepfry Red Bliss Potatoes

Red potatoes are traditional components of seafood boils.

Some potato "purists" say that cooks should stick to starchy, brown potatoes when making fries but the red variety has some advantages too. Deep frying red potatoes like Red Bliss is simpler because you don't have to peel the soft, edible skins. Red potatoes are smaller and cook faster too. Creamy and delicious, fried red potatoes pair well with dipping sauces like ketchup or you can eat them plain with a touch of sea salt.

Instructions

1. Wash the potatoes thoroughly then pat them dry with paper towels. Frying wet potatoes may cause the vegetables to pop.

2. Pour 3 inches of cooking oil into a deep, heavy pot or deep fryer. Place a cooking thermometer in the oil. Heat the oil on medium until it reaches a temperature of 350 F.

3. Cover a large platter or baking sheet with paper towels. Cut potatoes in half lengthwise to make long slender fries, restaurant-style. Or cut the potatoes leaving the potatoes in circular shapes about 1/4 thick like home fried chips.

4. Use a metal slotted spoon to add the red potatoes to the hot oil. Add a few spoonfuls at a time. Do not overcrowd the fryer as this will produce mushy potatoes.

5. Remove the potatoes with the long-handled slotted spoon after 5 minutes. The potatoes will be tender but not brown. Place the fried potatoes on the paper-lined tray. Add more fries to the deep fryer and repeat until all the potatoes are cooked.

Tags: deep fryer, fried potatoes, paper towels, slotted spoon, with paper, with paper towels

Meatloaf Made With Lipton Onion Soup Mix

Lipton onion soup makes it easy to prepare a traditional meatloaf.

Lipton makes a line of dry soup mixes called Recipe Secrets that are marketed more for use as recipe enhancements than as soup. Onion soup mix is the most popular of the line and is often an ingredient in meatloaf.

Onion Soup Mix Varieties

Lipton onion soup comes in four varieties: onion, beefy onion, onion mushroom and golden onion. The Recipe Secrets line also includes a vegetable flavor and a savory herb and garlic flavor. Onion is the original soup mix, and according to its box it is good to use for dip, roasted potatoes, burgers and meatloaf. Lipton also recommends using beefy onion or savory herb and garlic in meatloaf recipes.

Oven Method

Cooking meatloaf in the oven is the most common method. After you mix the hamburger meat, Lipton onion soup and other ingredients together and form it into loaves, bake the meatloaf in a 350 degree F oven for approximately one hour. Let the meatloaf stand for about 10 minutes before serving.

Slow Cooker Method

Cook meatloaf in a slow cooker on low heat for six to eight hours, or on high heat for about four hours. Use a piece of cheesecloth under the formed loaves to help keep them together when you remove them from the slow cooker.

Tags: Lipton onion, beefy onion, herb garlic, Lipton onion soup, meatloaf Lipton

Make Jamaican Chicken Soup

Pot of Jamaican chicken Soup

We all have our own ways of making chicken soup. This is my way of making it, hope it proves useful to you.

Instructions

1. Making chicken soup is a fairly easy thing. I learned to cook from an early age, and this is one of my favourite things to cook. Jamaican chicken soup is richer, thicker and can be eaten alone as a meal rather than an appetizer.

2. The first step in making Jamaican chicken soup, is to get the ingredients. You will need about 2 lbs of chicken, cut into bite size pieces. Next, you will need some pumpkin peeled, carrot and chocho all cut up. Add about 4-6 cups of water to a pot and bring to boil. After it begins to boil, add the chicken, cho cho, carrot and pumpkin.

3. Let those ingredients cook for 30 minutes; while they are cooking peel the Irish and the yam. After the 30 minutes have passed, you can add the yam and Irish to the pot. Let cook for 15 minutes and then add your flour dumplings if you are making any. If not, add the escallion, thyme, one teaspoon of butter and the pimento seeds. Then finally add the cock soup to the pot. let simmer for 15 more minutes on low flame and let cool and drink.

4. All these ingredients can be found in a Caribbean market or even at a farmers market.

Tags: chicken soup, cook minutes, Jamaican chicken, will need

Cook A Whole Chicken In Cast Iron

Chicken can be roasted to perfection in cast iron.

A large cast-iron skillet or Dutch oven can be used instead of a roasting pan to roast a whole chicken either in the oven or on the stovetop. Add a few vegetables to the pan and you can cook an entire meal in a single pot. Well-seasoned cast iron is virtually non-stick and conveys even cooking temperatures, so the chicken will turn out evenly browned and cooked.

Instructions

Skillet in the Oven

1. Adjust the cooking racks in your oven to the lowest level. Preheat the oven to 450 degrees Fahrenheit.

2. Place a large cast iron skillet on the oven rack and heat while you prepare the chicken.

3. Coat the outside of the chicken with olive oil. Depending on the size of the chicken, this may take 2 to 3 tbsp. of oil.

4. Season the chicken with salt, pepper, poultry seasoning or the seasonings of your choice.

5. Remove the hot cast iron skillet from the oven, using hot pads.

6. Place the chicken, breast side up into the hot skillet and place the skillet back into the oven.

7. Roast the chicken for 50 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 155 to 160 degrees Fahrenheit.

On the Stovetop

8. Prepare the chicken by rubbing the skin with oil, and seasoning to taste.

9. Place the chicken breast side up in the cast-iron Dutch oven. Add 1/2 cup water or chicken broth and cover the Dutch oven with the lid.

10. Cook over medium heat for 1 1/2 to 2 hours or until the internal temperature of the bird reaches between 155 and 160 degrees.

Tags: cast iron, Dutch oven, breast side, cast iron skillet, chicken breast

Do The Jamaican Twist

Sink your next umbrella into a Jamaican classic.

You may think the Jamaican Twist is some sort of dance, but it's really the name of a popular Caribbean cocktail that may or may not help you to perform any real dance you know. Jamaican rum plays a central role in dozens of easy-to-make drink recipes, typically exhibiting a fruity island flavor and a smooth rum kick. You'll need to invest in three types of liquor for this one as well as some pineapple juice so you can pretend you're being healthy.

Instructions

1. Fill your shaker about two-thirds high with ice cubes.

2. Pour 2 ozs. coconut rum over the ice, slightly more than a traditional shot of 1.5 ozs.

3. Add 3/4 oz. of Midori melon liqueur to the shaker.

4. Add 3/4 oz. of banana cream liqueur.

5. Place your lid on the shaker and rigorously shake for at least five seconds to fully chill the liquor.

6. Remove the lid from the shaker and pour the liquor and cubes into a drinking glass.

7. Add as much pineapple juice as it takes to make your Jamaican Twist as tropical as you want it to taste.

Tags: Jamaican Twist, pineapple juice, your shaker

Brew White Tea

White tea is high-grade tea that is picked when the leaves and blossoms are still very young. By steaming or firing these young leaves, white tea producers preserve the high catechin content of the leaves. Follow these steps to brew white tea and take advantage of its benefits.

Instructions

1. Place the white tea leaves in a tea pot. Start with a one teaspoon of leaves per cup. You can add more later if the tea tastes weak.

2. Boil water. It is important to add water at the correct temperature to preserve the flavors and properties of the tea leaves. Let the boiling water cool for thirty seconds to a minute before pouring it into the pot.

3. Pour the near-boiling water into the pot and let the leaves steep. The general rule with white tea is the longer the steeping time, the better the tea. Let the tea steep for at least 5 minutes before you taste it. If it's to your liking, then pour the tea into cups. If it's weak, allow another 3 minutes for the tea to steep.

4. Allow more steeping time for additional cups. Generally you should add 3 minutes to the steeping time for each additional cup of water that you add to the tea. If the tea is weak, add more time. Experiment with steep times to get the right formula. Different strains and batches of white tea require different times to properly brew.

Tags: steeping time

Do Handwriting With Icing On A Cake

Learning basic cake decorating techniques can help you make an ordinary cake into something special. Adding a personalized message to your cake is the easiest way to make it unique. Step-up your cake decorating by mastering the fundamental technique of writing with icing.

Instructions

1. Use the proper tip for writing with icing. Tips are categorized by numbers. The tips recommended for use when writing are 2, 4 or 7. They are plain tips that vary by size of diameter.

2. Hold a filled decorator bag with attached tip at a 45-degree angle. If you are right-handed, hold your hand at 3 o'clock. If you are left-handed, hold your hand at at 9 o'clock.

3. Trace a pattern into your cake with a toothpick or use a pattern press for writing common words. Phrases such as "Happy Birthday" are available in pre-formatted presses. Let the icing on the cake harden slightly. Use the press to put that pattern in the icing, then you can pipe icing over the pattern.

4. Practice your technique. If you practice writing with icing, the look of your cakes will dramatically improve.

Tags: writing with, writing with icing, your cake, cake decorating, hand clock, hold your

Make Mediterranean Tuna Burgers

This recipe calls for the best quality cut of tuna you can find: Bluefin or Bigeye first, Yellowfin or Albacore second. Fresh tuna's similarity to beef is really emphasized when you make "hamburgers" out of it. Like beef burgers, tuna burgers should be cooked rare to medium-rare. Unlike beef burgers, the relatively tasteless tuna burgers are better when infused with strong flavorings. This flavorful dish goes in a Mediterranean direction with the addition of aioli, a garlic mayonnaise. Makes four tuna burgers.

Instructions

1. In a food processor, or by hand in a mixing bowl with a whisk, combine all of the ingredients for the aioli. Place in a covered dish in the refrigerator until needed.

2. Trim the tuna, removing and discarding all skin, gristle and any dark meat. Chop by hand until tuna is the texture of coarse hamburger meat. Chop it as evenly as possible. Place in the large bowl.

3. Grind the fennel seeds in the spice grinder. Add the ground fennel with the thyme, mustard, salt and pepper in the small bowl. Mix thoroughly.

4. Add the mustard mixture to the chopped tuna, and blend together well with the wooden spoon. Divide the tuna equally into four balls, and gently flatten them into 1-inch patties.

5. Heat the skillet over a moderately high heat. Coat the bottom of the skillet with a thin film of olive oil. When oil is hot, cook patties about two minutes per side, until nice and golden brown on the outside and rare to medium-rare on the inside.

6. Remove from the skillet and serve on the toasted sesame rolls or toasted English muffins. Slather the aioli on top of each burger. Serve immediately.

Tags: tuna burgers, beef burgers, meat Chop, rare medium-rare

Substitutes For Whole Grain Mustard

Yellow mustard is an example of dry mustard because there are no whole seeds.

If you are making a recipe that calls for whole grain mustard and you don't have any in the pantry, then you need to find a substitute in a pinch. Additionally, if someone you know is not fond of the mustard taste, then you might need to find a condiment that still has the heat mustard offers, without using actual mustard.

Stone Ground and Celery Seeds

Stone ground mustard is not quite dry mustard, and it is not quite whole grain mustard. This is because the stone ground process partially grinds the mustard seeds. So you end up with some of the texture of whole grain mustard, while still maintaining the mustard flavor. Adding celery seeds to the stone ground mustard will give the stone ground mustard more of a whole grain mustard texture while not affecting the flavor. This is because the celery seeds are whole like whole grain mustard seeds. Simply add celery seeds until the textures is to your liking.

Horseradish

Horseradish is a root vegetable that contains an immense amount of heat. After harvesting, it is often combined with vinegar and other spices to temper the heat. If you want the bite or heat of whole grain mustard without actually having the mustard, try grated horseradish available in your grocers condiment aisle. There are also other "creamy" varieties that are more like a sandwich spread that you can try for the same effect.

Wasabi Sauce

If you are looking to still have the heat of mustard, without the actual wholegrain mustard seed, then try a wasabi sauce. It can be simply made by adding 2 tsp. of wasabi powder to 1 tbsp. of water. Allow that to sit for 10 minutes so that the water and wasabi really mix well. Then add that mixture to 1/2 cup of mayonnaise. Stir until well mixed. You can then spread it on sandwiches or meats in place of whole grain mustard.

Different Types of Mustard

There are many different varieties of mustard on the market that are made throughout the world. If you do not like the texture of whole grain mustard, then try switching to a smooth or stone ground mustard. If the heat of the mustard is your issue, then try varieties that add sweeteners like honey, sugar or maple syrup. There are also exotic mustards such as cranberry, blueberry or even beer mustard. Try substituting one of these items into your recipe based on the flavor profile you are seeking.

Tags: whole grain mustard, grain mustard, whole grain, ground mustard, celery seeds

Make Ground Jerky In A Dehydrator

Make homemade jerky with ground meat and your food dehydrator.

If you enjoy jerky, but hate paying the price of store-bought jerky you can make your own at home with a food dehydrator. Making your own jerky also allows you to experiment with your own marinades and control what ingredients go into your snack. Any ground meat can be used, but it should contain no more than 15 percent fat. Using a cookie press speeds up the process and makes thin strips, but you can also form the strips by hand.

Instructions

1. Mix the soy sauce, Worcestershire sauce or liquid smoke, sugar, garlic and pepper in the bowl to make the marinade.

2. Place the meat in the marinade and work the marinade through with your hands. Cover the bowl with plastic wrap and put the bowl in your refrigerator. Let the meat marinate for five hours.

3. Form the meat into strips about 1/4-inch thick and no more than one-half inch thick. Make the strips 5 to 6 inches long. If you have a cookie press, put the meat in the tub of the press, put on the ribbon form and squeeze the trigger of the press to form the strips.

4. Place the strips onto the trays of the dehydrator. Keep enough space in between strips for the air to flow.

5. Set the dehydrator to 160 to 165 degrees Fahrenheit. Turn on the dehydrator.

6. Pat the strips with a paper towel every hour to absorb any fat on top of the jerky. Dry the strips until they lift easily from the tray. This can take anywhere from 4 to 15 hours depending on how large your strips are and how wet the meat is.

Tags: cookie press, food dehydrator, form strips, ground meat, more than

Display A Food Pick Collection

Food picks are used to serve canapes and other hors d'oeuvres.

Food picks are, by nature, disposable. Vintage and antique picks are hard to find because, even when in good, unused condition, hostesses threw the inexpensive picks away at the end of the event for which they had been purchased. Three-dimensional picks decorate cupcakes, while flat sticks are suitable for picking up cocktail sausages and other appetizers. A collection of different vintage food picks makes an unusual wall hanging for your kitchen, provided you display the pieces properly.

Instructions

1. Go through your collection of food picks and pick out the ones you want to display. Depending on the size of your collection, you may not have enough room to display everything. Pick ones relating to an upcoming holiday, or picks of the same color.

2. Pick between a shelf display and displaying the picks directly on the wall. Food picks have a raised or decorated image on one side, while the opposite side is flat and plain.

3. Attach a small amount of poster gum to the back of each food pick and hang directly on the wall. Poster gum has a thick consistency, similar to chewing gum or clay. It's strong enough to hold the picks on the wall, but it won't damage your paint or wallpaper.

4. Paint the outside of a shoebox, to make a display case for a few of your favorite food picks. Cut a piece from the lid of the shoebox that's large enough to fit inside the display. Paint this piece in a complimentary shade. Fold over the end of each side of this piece.

5. Cut small holes in the cardboard piece. Turn the bottom of the shoebox onto its side, which puts the open side toward the front. Slide the cardboard piece into the shoebox and place the food picks inside each of the holes. Set your display on a counter or shelf.

Tags: food picks, Food picks, cardboard piece, directly wall, this piece, your collection

Wok Cooking Tips

The Asian stir fry offers a quick and healthy way to cook fresh vegetables and meats. A wok--the large, round-bottomed Asian frying pan--makes stir-frying easy. For the best results, know the best techniques for using the Chinese "quick-stirring" method.

Woks traditionally sit on a base over a flame or burner. Many modern woks are flat-bottomed, for electric stovetops, or they are electric. In addition to stir-frys, woks can be used for deep frying and, with a basket that is usually purchased separately, as a steamer.

Prep Ingredients Properly

Prep all ingredients before you start cooking.

When cooking anything in a wok, it's important to prep the food properly before you start. Because wok cooking involves high heat, vegetables and meats must be cut into small pieces to cook properly. All ingredients should be within your reach as you cook, since you will be stirring constantly.

Use the Right Amount of Oil

Stir-frying is similar to a saute. Use only a couple of tablespoons of oil. Add to a heated wok and swirl to cover the surface. Use a vegetable oil such as peanut or soybean--never use sesame oil, as it will burn at high temperatures.

Use High Heat

The wok for stir-frying should be very hot. Test the temperature by adding a small piece of vegetable to the oil; if it starts to sizzle immediately, it's hot enough. One of the biggest mistakes you can make is to try and stir-fry in a wok that isn't hot enough.

Cook Vegetables and Meats Separately

Stir-fry meals often include meat and vegetables together, but cook them separately, then combine them with a thickener and seasonings or sauce at the end. Some cooks recommend cooking the meats first, some the vegetables. Joyce Chen, in "The Joyce Chen Cookbook," recommends vegetables first, simply because it save the cook from having to clean the pan before adding the meat.

If using aromatics such as garlic and ginger, add them to the wok first, before adding the vegetables.

Stir Constantly

Stir-frying requires constant stirring. Leaving ingredients to sit in the hot wok for even a short amount of time causes scorching, and the quick tossing of the food ensures even cooking.

Thicken

For a thicker sauce, combine about a tablespoon of corn starch with 1/4 cup of water and add to the pan once you've combined all of your ingredients together. Season with soy sauce, sesame oil and/or hot pepper flakes to finish.

Tags: before adding, before start, Joyce Chen

Make Easy Potato Salad With Lemon Dressing And Egg

Versatility in ingredients makes potato salad a popular side-dish choice.

Potato salad can be prepared in several different ways, using different varieties of potatoes and other ingredients. For instance, a delicious and light potato salad made with lemon dressing and egg isn't time-consuming to make and the ingredients are minimal. Knowing make an easy potato salad with egg and lemon dressing gives you the opportunity to present interesting culinary flavors to your palate without a lot of kitchen experience.

Instructions

1. Bring water to a boil and boil the red-skinned potatoes for four minutes.

2. Boil the eggs for six minutes. Let both the eggs and potatoes cool for two hours.

3. Add the lemon juice and mayonnaise to a large mixing bowl, then stir in the minced onion.

4. Peel the cooled, hard-boiled eggs. Rinse off the peeled eggs and then pat them dry; this ensures that shells aren't stuck to the skin of the egg. Slice the eggs thinly with a sharp paring knife over the bowl of mayonnaise, lemon juice and onion.

5. Slice the potatoes, unpeeled, into the bowl in quarter-sized chunks.

6. Toss the contents of the bowl with a set of salad tongs. This lightly mixes the potatoes with the rest of the ingredients without accidentally mashing them. You want to make sure the potatoes are still in chunks when you're done mixing.

Tags: lemon dressing, lemon juice, potato salad, with lemon, with lemon dressing

Substitute Chili Paste For Chili Oil

Chili oil typically is oil that has been infused with hot chili peppers, but you can make your own by combining chili paste with oil. The longer you choose to let your chili paste steep in oil, the hotter and more flavorful it becomes. When making your own chili oil, be creative, and customize the oil with additional ingredients.

Instructions

1. Select an oil. If you will be cooking Asian food, peanut or sesame oil might be ideal. Canola oil and olive oil work well for American and European cuisines, and grapeseed oil is both flavorful and healthful. Avoid expensive oils with subtle flavors, such as top-notch olive oil -- its subtleties will be drowned out by the chilies.

2. Add 1 cup of the oil to 2 to 3 tbsp. of chili paste into a glass jar. You may add more or less, to taste.

3. Stir the chili paste into the oil, with a spoon. Should the chili paste contain flakes that will not dissolve into the oil, place the oil and chili paste in a blender, and pulse until the texture of the mixture is uniform. Pour the oil mixture into the glass jar.

4. Add any additional ingredients to flavor your chili oil, such as star anise, scallions, onions or garlic. Cover the jar with a tight-fitting lid.

5. Allow your oil to steep for at least three hours -- or for days or months, depending on when you will be cooking and how strongly flavored you want it to be.

Tags: chili paste, your chili, additional ingredients, chili paste, chili paste into

Fancy German Restaurants

Perhaps you are planning a trip to Germany and are looking to treat your taste buds upon arrival. Or maybe you are a resident of Germany and want to try the fancier restaurants the country has to offer. Germany is home to a range of highly rated restaurants.

East Restaurant

Serving a mixture of Asian and European cuisine, main meals at this Hamburg restaurant include grilled Australian sand lobster on choi sum with lime and cilantro butter and green asparagus. On average, a meal here will cost $61 as of 2011. The restaurant has low ceilings, exposed brickwork and stylish, modern furniture.

Oktogon Fusion Restaurant

The dishes at this Berlin restaurant are a clash between Eastern and Western food. Eastern dishes include dim dum with Maultasche filled with spinach. Western meals include roasted veal cutlet with saut ed wild mushrooms and sweet potato strudel. Meals cost $45 as of 2011.

Gunnewig Rheinturm Restaurant Top 180

Probably the most unique and certainly the highest rated restaurant in Germany, this eatery is located at the top of a tower in Dusseldorf. It also rotates slowly, offering a panoramic view as diners dive into their international cuisine including Mediterranean fish with a wild orange-chilli vinaigrette salad. A typical meal costs around $45 as of 2011.

Restaurant Francais IM Steigenberger Frankfurt

The most expensive restaurant on the list, the average meal here will cost you $123 as of 2011. This Michelin-rated restaurant belongs to the five-star Steigenburger Frankfurt Hotel. Dishes have a French theme, including Perigord truffle with leek pur e.

Marktwirt

Serving mainly regional cuisine, meals include roast suckling pig with bacon and a white cabbage bread pudding. On average a meal here will cost $37 as of 2011. This restaurant in Munich is comfortable and relaxed with a range of rooms to eat it in.

Der Pschorr

At approximately $44 per person as of 2011, this popular Munich restaurant serves regional cuisine, such as Lugeders duck with potato dumplings. The beer garden opens during the summer; at other times of the year, the beer cellar can hold 60 people.

Alt Helgoländer Fischerstube

The average meal is priced at $38 as of 2011. While the restaurant serves a variety of food, fish is their specialty. Located in Hamburg's fish market any fish dishes are freshly caught. Pannfisch -- fried fishcake -- is a popular dish.

Spindler and Klatt

This restaurant is popular in Berlin due to its cool and minimalistic vibe. Once a factory, the open space is now separated by curtains. Diners have the choice to eat at tables or sit on mattresses around the edge of the restaurant. The cuisine is a mix between European and Asian food. The average meal costs $68 as of 2011.

Tags: average meal, cost 2011, average meal here, here will, here will cost, meal here

What Is The Difference Between Whiskey & Scotch

Many people enjoy drinking a glass of scotch or whiskey. There are differences between these two drinks, and a main distinction is the origin of the alcohol. Understanding the differences allows you to further appreciate your drink.

Types

Whiskey is distilled in Ireland and in the United States.

Alcohol made from grain and produced in Scotland is called "whisky," but if such alcohol is produced in the United States or Ireland, it is called "whiskey." A scotch must be produced in Scotland to be considered a traditional "scotch whisky."

Facts

A scotch begins as a whisky. The alcohol is produced and aged, in oak casks, in Scotland for a minimum of three years. After this process, the whisky is labeled a scotch. Some scotch is aged for 10 years or longer.

Misconceptions

Not all scotch whisky is double-distilled.

Scotch whisky is usually double-distilled; however, Auchentoshan is a scotch whisky that is distilled three times. American whiskey is commonly referred to as bourbon, and is typically made with 51 percent corn.

Tags: scotch whisky, alcohol produced, produced Scotland, United States

Marinate Carrots In Tomato Soup

For a tasty way to marinate carrots, you can concoct a vinegar-based and tomato dressing that infuses the vegetable with flavor. The recipe for marinated carrots varies according to personal tastes. Marinated carrots also can contain fresh herbs, crushed garlic and a variety of other vegetables to create a salad. After you pour the dressing over the cooked carrots, serve them as a side dish for your favorite meal.

Instructions

1. Wash the carrots under cold, running water and scrub them with a vegetable brush.

2. Slice the carrots to your desired size.

3. Place the clean carrots into a saucepan. Fill the saucepan with enough water to cover them.

4. Bring the water to a boil. Cook the carrots until you can pierce them easily with a fork.

5. Drain the cooked carrots in a colander. Place the carrots into a large bowl.

6. Combine the white vinegar, vegetable oil, condensed tomato soup and sugar in a separate saucepan and bring the mixture to a boil.

7. Cook the marinade for one minute. Pour the dressing over the carrots. Add salt and pepper to taste.

8. Serve the carrots immediately or store them in a covered container in the refrigerator.

Tags: boil Cook, carrots into, cooked carrots, dressing over

Make Tuna Pasta With Anchovies Creme Fraiche And Fresh Parsley

Tuna pasta with anchovies, crème fraiche and fresh parsley is an incredibly easy dish to prepare that makes an excellent meal when you're in a hurry. Made of common ingredients that are part of a well-stocked pantry, this simple recipe is comforting and rich in both taste and presentation. Serve with a mixed greens salad and a glass of chilled, dry white wine and a loaf of French bread with rosemary-oregano butter. This pasta also travels quite well, making it ideal for picnics.

Instructions

1. Place the tuna, anchovies, olive oil and flat-leaf parsley in a food processor and process until smooth.

2. Add the crème fraiche to the food processor and blend to combine thoroughly. Season with sea salt and fresh ground black pepper to taste.

3. Bring a large saucepan of salted water to boil and add the spaghetti. Cook for 8 to 10 minutes or until the pasta is al dente.

4. Drain the pasta in a colander and return to the saucepan. Add the butter and toss well to combine. Spoon the sauce into the pot and toss well to coat.

5. Remove the pan from the stove and divide onto individual serving plates. Serve immediately.

Tags: food processor, toss well

Nutrition Of Guacamole

Nutrition of Guacamole

Looking for a healthy snack? Look no further than guacamole. This delicious and easy-to-prepare dip is always a hit, whether it's just an evening snack or dish to pass at a party.

History

Guacamole dates all the way back to the Aztecs, who called the delicious mixture ahuaca-mulli. In fact, the basic recipe we enjoy today is similar to what the Aztecs made.

Types

Traditional guacamole combines avocado, tomato, onion, chilies, cilantro and lime juice. But there are endless variations with tasty twists such as goat cheese or cayenne pepper.

Benefits

Avocados are high in monounsaturated and polyunsaturated fats. They're also rich in lutein, which is important for eye health.

Considerations

As nutritious as guacamole is, the calories can still add up. A 2-tbsp. serving of classic guacamole dip has approximately 50 calories and 4.5 g of fat.

Warning

Guacamole is a nutrient-dense food, but chowing down on high-calorie chips is counterproductive. Try dipping crunchy vegetables in your guacamole instead.

Fun Fact

The Aztecs believed that avocados were an aphrodisiac--a good reason for their popularity.

Tags: Nutrition Guacamole

Panfry Potato Medallions

Pan-fried potato medallions develop a golden-brown exterior when done.

Medallions, named for their resemblance to small coins or medals, refer to round cuts of food. Medallions are commonly associated with meat, as in the renowned preparation tournedos Rossini, but certain vegetables, such as potatoes, have the density needed to hold up to thin slicing and frying. Red-skinned, new and white round potatoes have the form needed to cut the medallion shape, and the ideal balance between starchy and waxy that's perfect for pan-frying. Arranging the medallions in an even layer is imperative when pan-frying to avoid creating steam, which prevents browning.

Instructions

1. Peel 1 lb. of potatoes. Place each potato in food-storage container of water after peeling.

2. Remove the potatoes, one at a time, from the water and shake off the excess. Cut each potato in 1/4-inch thick medallions and return them to the water. Slice the remaining potatoes.

3. Heat 2 inches of olive oil or rendered bacon fat in a heavy bottomed pan until it appears to ripple, approximately five minutes. Remove the potato slices from the water, pat each one dry with paper towels and set them aside on a sheet pan.

4. Arrange the potatoes in the pan in a single layer. Pan-fry the medallions until golden, approximately three minutes on each side. Turn the medallions over halfway through cooking with tongs. Allow the oil or fat to return to full temperature before pan-frying more potatoes.

5. Drain the potato medallions on a sheet pan lined with paper towels. While still warm, season the medallions to taste with kosher salt and freshly ground black pepper.

Tags: each potato, from water, paper towels, potato medallions, potatoes have, with paper

Serve Pound Cake

Pound cake, made from butter, flour, sugar and eggs, is a rich and delicious dessert. You can make pound cake even more decadent, however, by serving it in several different ways.

Instructions

1. Serve pound cake plain or dusted simply with powdered sugar. This serving style allows the flavor of the pound cake to shine through.

2. Cover pound cake with a fondant icing. You can make fondant icing simply from a combination of powdered sugar and water or powdered sugar and milk. Spread the fondant icing over the top of the cake. You can also use a straw to punch holes in the pound cake, and then you can pour the icing over the cake allowing the icing to seep down into the cake through the holes.

3. Make a strawberry shortcake using pound cake. Cut a slice of pound cake and cover it with sliced, fresh strawberries. Top it with whipped cream, or topping mix and you will have a delicious variation on the strawberry shortcake. You might even lightly sweeten the strawberries if they aren't' sweet.

4. Top pound cake with fresh or frozen fruit. Use fresh berries such as strawberries, blueberries or raspberries to give a fresh taste to pound cake. You can also defrost frozen berries or other fruit and top a slice of pound cake with the defrosted fruit.

5. Create a pound cake sundae. Put a scoop of ice cream on top of a slice of pound cake. Cover liberally with hot fudge. Add whipped cream, chopped nuts and a cherry if desired.

Tags: pound cake, cake with, fondant icing, pound cake, pound cake, pound cake with

Make Mock Lobster Casserole

Mock Lobster Casserole

If you love lobster but find it's a bit too expensive, try this Mock Lobster Casserole. It's fancy enough for a party dish or for company, but easy and cheap enough to become a regular meal at you house. The imitation crabmeat gives this casserole a wonderful texture and flavor and goes very well with the other ingredients. Follow the steps below and you'll be serving this in just under one hour.

Instructions

Making The Casserole

1. Preheat the oven to 350 degrees. Put the broccoli in a bowl with the water and cook it in the microwave for about 5 minutes till tender and then drain.

2. Take a baking dish and spray the bottom with non stick cooking spray. Place the broccoli in the baking dish and then sprinkle the cheddar over it.

3. Melt 4 tablespoons of the butter or margarine over medium high heat. Add the onion and cook for about 3 minutes. Stir in curry powder, flour, and the salt. Pour in the milk and cook stirring for 3 minutes.

4. Add the lemon juice and the crabmeat to the pan and continue to stir. Pour the sauce over the broccoli. In a separate bowl, toss the remaining butter and the bread crumbs. Sprinkle that over the sauce and bake in oven for about 30 minutes till slightly brown and hot. Serves 4.

Tags: about minutes, Lobster Casserole, Mock Lobster, Mock Lobster Casserole, about minutes till, baking dish, minutes till

Fry Potato Wedges In A Pan

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Top potato wedges with your favorite herbs or melted cheese.

Fried potato wedges are creamy on the inside and crispy on the outside, creating a side dish rich in both texture and flavor. The wedges are similar to French fries except they are made with the skin on and are suitable for eating with your fingers or with a fork. You don't need lots of oil or a deep fryer to make perfectly crisped potato wedges. Using a large skillet or pan ensures the wedges cook evenly with only a minimal amount of oil. Use your favorite oil for the wedges, such as vegetable, canola or olive oil. Add this to my Recipe Box.

Instructions

1. Wash the potatoes under cool water. Scrub the skins clean with a vegetable brush.

2. Slice each potato in half lengthwise. Lay the potato halves face down on the cutting board and cut each half into ½-inch-wide wedges.

3. Heat the oil in a large skillet over medium heat. Add the potato wedges once small bubbles appear in the oil.

4. Cover the pan and cook the potato wedges for 10 minutes. Stir the wedges every three minutes so they don't stick to each other or the pan.

5. Remove the lid and stir the wedges again. Continue to cook and stir for an additional 10 minutes or until the outside of the wedges is crispy and brown.

6. Remove the wedges from the pan and lay them on a layer of four paper towels. The towels absorb the the excess oil.

7. Sprinkle the wedges with salt and pepper to taste. Serve warm

Tags: potato wedges, large skillet, wedges with, with your, your favorite

Can Hot Pepper Relish

Hot pepper relish is a way to spice up any meal that calls for pickle relish.

Making hot pepper relish from peppers you grew yourself is both rewarding and tasty. Once you start making a relish recipe you enjoy, it's easy to make a large batch at one time and can the rest for later use. Relish recipes call for large amounts of vinegar, making them acidic and easy to can in a hot water bath. Hot pepper relish will keep for up to a year canned and stored in the pantry, or up to two weeks stored in the refrigerator after opening.

Instructions

1. Make your hot pepper relish according to your preferred recipe. Most are a simple mixture of hot peppers, salt, sugar and vinegar, but you can vary this how ever you like.

2. Fill your water bath canner about half way with water. Place the rack in the canner, if it isn't there already. Place the water bath canner on high heat and have it boiling by the time you are ready to process your relish.

3. Sanitize your canning jars by either running them through the dishwasher on the sanitize cycle or boiling the jars in a kettle of water for at least 10 minutes.

4. Prepare your new canning lids according to the instructions on the box. Wash the canning rings in hot soapy water and rinse. Rings are reusable and do not need to be sterilized because they do not come into contact with food.

5. Pour the hot pepper mixture, still hot from cooking, into the sterilized, hot jars.

6. Leave about a 1/2 inch of headspace between the liquid in the jar and the lid. Place the lid on the jar and then secure it with a canning ring.

7. Place the jars in the canner using a jar lifter. Jars should not touch each other. There should be about an inch of space between them so hot water can circulate around each jar.

8. Add more water to the canner until it covers the jars by at least 1 inch.

9. Start timing the canning process as soon as the water is at a rolling boil, and process the jars for 10 minutes. For relish, 10 minutes is appropriate for both pint and quart-sized jars.

10. Remove the jars from the canner and place them on a thick towel or cooling rack. Do not place the jars on a cold metal or tile surface as the sudden temperature change can cause the jars to crack.

11. Let the jars cool for 24 hours before storing. Check the lids and make sure the center bubble is depressed before storing.

Tags: pepper relish, water bath, about inch, bath canner, before storing

Cut Lettuce Without It Turning Brown

Fresh lettuce should be crisp and green.

Lettuce should be part of any healthy diet; most varieties are highly nutritious, packed with antioxidants and are a good source of roughage. The darker your lettuce is, the more nutritious it is. Keeping a lettuce whole while storing it in the refrigerator is the best way to keep it from turning brown. If you need to cut your lettuce before storing it, a few simple steps will help you prolong its fresh taste and green leaves. A cut lettuce can be kept for up to 1 week using this method.

Instructions

1. Rinse your lettuce. Cut the bottom off with a plastic knife. A metal knife may cause your lettuce to turn brown.

2. Cut your lettuce into small pieces with your plastic knife, or use your hands to tear it apart.

3. Place paper towels in the bottom of a sealable plastic container. Place the lettuce pieces on top of the paper towels, which will absorb any moisture. Cover the lettuce with another layer of paper towels.

4. Seal your container and place it in the crisper section of your refrigerator at a temperature of 32 degrees Fahrenheit. Keep quick-ripening fruits, such as apples, apricots and melons, in another part of the refrigerator, as they emit ethylene gas when the ripen. The gas will make your lettuce turn brown quicker.

5. Check the paper towels every couple of days; if they are wet replace them with dry paper towels. The key to keep lettuce fresh for as long as possible, and to stop it from wilting and turning brown, is to reduce moisture. Paper towels will absorb the moisture and keep it away from your lettuce.

Tags: your lettuce, paper towels, absorb moisture, lettuce turn, lettuce turn brown, plastic knife, turn brown

Select Olive Oil

In Mediterranean countries, olive groves grow on nearly every countryside property, and families meet in collectives to press and bottle the combined fruits of their labor. As with wine, the characteristics of olive oil depend on the soil and climate where the trees are grown, the type of olives pressed (see Select Olives) and the method of pressing.

Instructions

1. Look at the color. Green oils, made from early-harvested olives, are fruity, peppery and ripe. Yellow-gold oils taste buttery and smooth. You'll benefit from the increased polyphenols and other antioxidants in green oil, but it's mostly a matter of preference.

2. Taste olive oils at a gourmet grocery store or specialty shop's tasting station to find a flavor you like.

3. Buy locally pressed oils in California, Oregon and Texas soon after bottling for the freshest and most flavorful products. The pressing season runs from October to late January.

4. Choose extra-virgin olive oil for most of your cooking needs. For frying, use virgin olive oil, which will impart less flavor, is less expensive and won't burn as easily as extra-virgin olive oil.

5. Find a filtered olive oil for saute'ing and roasting, and an unfiltered olive oil for salad dressings and to drizzle on soups or pastas.

6. Cruise the Web. ChefShop (chefshop.com) has a wide variety of oils, or try Dean & DeLuca (deandeluca.com). Order the Corti Brothers catalog at (800) 509-3663 for an even greater variety of high-quality domestic and imported olive oils.

7. Store oils in a cool, dark place. Olive oils are a fresh food and can go rancid. Life span can be as little as three months for an unfiltered, late-harvest olive oil bottled in clear glass, to four years for an early-harvest, filtered oil packaged in a well-sealed tin or dark bottle and properly stored.

Tags: extra-virgin olive, olive oils

Make Iced Green Tea To Boost Your Metabolism

Iced green tea is a refreshing alternative to water or soda, and studies have shown it can boost your metabolism. Green tea is also loaded with antioxidants to help keep you healthy. But buying it one bottle at a time can get expensive. Here's make your own. It's so easy you may never want to get another bottle of green tea from the store again!

Instructions

1. Place two tea bags in a jar. They can both be green tea, or have one green tea and one another kind. I like to use one green tea and one mint tea. Lemon is also a good choice. Feel free to use your imagination.

2. Add a small amount of sweetener if desired. I like to use a single packet of Splenda

3. Pour boiling water over the tea bags until they are completely covered. Let stand 20 minutes or more. It's okay to forget your green tea is seeping for a while, I've let mine seep as long as an hour.

4. Remove tea bags and add cold water until the jar is full. Cover and keep in the refrigerator. Enjoy througout the day over ice.

Tags:

Freeze Rice Pudding

Freeze Rice Pudding

Rice pudding recipes generally make a large batch, more than can be consumed in a single meal. It's easy to freeze rice pudding to preserve it for future desserts. Freezing the pudding keeps it from going bad for several months. Because rice pudding is a bit lumpy and grainy, it thaws much more smoothly than other types of pudding. It's best to freeze rice pudding that does not contain raisins as the cold air can sap them of moisture. Add the raisins to the pudding after thawing it, if desired.

Instructions

1. Cool the rice pudding completely before attempting to freeze it. This will help keep it from developing freezer burn.

2. Spoon the rice pudding into freezer-safe containers, leaving about 1 inch of room in the top. Make sure to freeze rice pudding in servings that you can easily eat in a single meal. The thawed pudding should not be refrozen.

3. Label the containers with the type of food and the date and slide them onto a level surface in the freezer. Rice pudding can stay in the freezer for up to three months.

4. Thaw the pudding by removing the frozen block from the container and placing it in a saucepan. Pour 2 to 3 tbsp. of milk into the pan and heat the pudding on low, stirring occasionally, until it is thawed and heated through.

Tags: rice pudding, Freeze Rice, freeze rice, freeze rice pudding, single meal

Types Of Dry Wines

Describing a wine as "dry" means sugar is not present in the finished wine; dry wines are the opposite of "sweet" wines and are sometimes referred to as table wines. Dry wines can vary greatly in taste, aroma, and flavor and wines from warmer regions like California can taste bright and sweet despite being sugar-free. Many types of wine can be dry, but the most common varieties are Chardonnay, Sauvignon Blanc, Merlot, Pinot Noir, and Cabernet Sauvignon.

Chardonnay

Chardonnays are often dry, but can be semi-dry or even sweet. A rich, versatile white wine, Chardonnay often takes on the characteristics of the land and vegetation in the region where it is grown. However, across the board Chardonnays are smooth and full-bodied, and pair well with rich foods, especially creamy or buttery sauces.

Sauvignon Blanc

Sauvignon Blanc is a white wine that was brought to the United States as a dessert wine, but is now most often sold in its dry form, sometimes under the pseudonym Fumé Blanc. Sauvignon Blanc has naturally high acidity, which yields a tangy, zesty wine that can be paired with a variety of foods. Dishes with strong flavors like garlic, peppers, or strong cheeses go well with a Sauvignon Blanc but would overpower most other white wines, including Chardonnay.

Merlot

Merlot is a deep red wine that often has a smokey bouquet with heavy aromas like violet and plum. One of the most popular red wines in the United States, Merlot pairs well with strong, savory flavors including red meats and poultry as well as rich cheeses. Merlot has lower tannin content than Cabernet or Bordeaux, which means it has a lighter finish and is often used to soften red wine blends.

Pinot Noir

Pinot Noir is a velvety red wine with a complex aroma and spicy top notes. It is rich without being heavy and usually has high alcohol content. The best dishes to highlight the complexity of a Pinot Noir are simple meals like grilled salmon, roast beef, or any entrée featuring mushrooms. Pinot Noir is sometimes used as a cooking wine, especially in classic French dishes like Coq au Vin and Boeuf Bourguignon.

Cabernet Sauvignon

Cabernet Sauvignon is a flavorful red wine that becomes richer with age, and often has a robust bouquet with an aroma of black currant. Cabernet Sauvignon is characterized by its strong finish on the tongue, and is a good match for hearty red pastas, red meat, and dark chocolate.

Tags: Pinot Noir, Sauvignon Blanc, Cabernet Sauvignon, wine that, well with

Decorate Chocolate Covered Strawberries

Everyone loves chocolate covered strawberries; however, with a bit of imagination you can get your guests mouths watering while making a great impression. While many choose to simply dip and dry their chocolate covered strawberries, a few ideas can help you decorate and transform your desserts into works of art.

Instructions

1. Use an ice cube tray to hold your dipped strawberries as they dry or as you add decorations. Dip your strawberry in melted chocolate and then shake off any extra chocolate. Place the strawberry leaves down in an ice tray, helping to keep all sides of the strawberry smooth as the chocolate dries and offering a stable surface as you decorate.

2. Double dip your strawberries in both white and dark chocolate, a simple way to decorate your treats. Dip the strawberries in your chosen base chocolate and allow them to dry completely. You can then re-dip the tip in the other chocolate or even add swirls with a paintbrush.

3. Create tuxedo strawberries using your double dip method. Dip the strawberries in white chocolate first, and once dry, dip the side of the strawberry into dark chocolate. Dip to create a white chocolate "V" shape on one side of the berry, like a tuxedo. You can then use a paint brush to draw a bow tie and buttons on the white "V" using dark chocolate.

4. Melt several batches of white chocolate and add food coloring to decorate your strawberries in style. You can then dip your berries in one or more colors or even use a paintbrush to draw and customize your chocolate strawberries. Colored white chocolate looks fantastic painted on both dark and white chocolate.

5. Decorate your chocolate covered strawberries with other candies, pressing Valentine's Day candy hearts, sprinkles or even gummy bears into the wet chocolate.

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