Make Hard Slabs Of Granola

Oat granola is a healthy snack food with a long shelf life.

When granola first appeared on the market you found it at health food stores. When consumers became more conscious of making smart food choices, granola slowly moved into the local grocers' but with additions that made granola bars tastier, like chocolate chips. Next came chewy granola bars filled with preservatives. This means that the majority of commercial granola bars aren't truly good for you. The good news is, however, that you can make healthy, hard slabs of granola at home relatively easily.

Instructions

1. Preheat the oven to 350 degrees. Roll out a sheet of waxed paper long enough to reach up the sides of the pan. Line the baking dish with the waxed paper and set aside.

2. Line a cookie tray with parchment paper. Sprinkle the oats, nuts and coconut evenly over the tray. Put into the oven for 15 minutes, toasting the mixture lightly.

3. Mix the honey, molasses, peanut butter and vanilla together until well incorporated. Set aside. Remove the hot oats from the oven.

4. Pour the hot oats and nuts into a large mixing bowl. Slowly mix the wet ingredients, stirring regularly. Add the dried fruit and keep mixing until it is dispersed evenly throughout the batter.

5. Press the granola into the pre-lined baking dish. Bake for 30 minutes. Use the waxed paper to lift the hard slab of granola out of the pan, remove the paper and cool. Cut into whatever size bars you like, then store in plastic wrap or a food storage container.

Tags: granola bars, waxed paper, baking dish, oats nuts

Smoked Jalapeno Peppers

Use red jalapenos to make chipotles.

Chipotles are smoked jalapeno peppers, which are jalapenos dried in a smoker. While you can use your backyard smoker to make chipotles, you must first remove any traces of meat previously cooked in the smoker, or use a new smoker. It takes about 10 lbs. of fresh jalapeno peppers to make 1 lb. of chipotles. It also takes about two days to dry the jalapenos, and during this time you must keep your smoker stoked. The type of wood you use while smoking, as well as the smoking temperature, time and the quality of the original jalapenos, influence the final product.

Instructions

1. Wash the grill of your smoker or lidded kettle barbecue to remove any traces of meat. If not removed, the meat residue will impart an unpleasant flavor to the smoked jalapenos.

2. Prepare your smoker according to the manufacturer's instructions. Recommended woods include fruit and hardwoods, such as oak, pecan or hickory. If using a lidded kettle barbecue, build a fire on opposing sides of the grill. Place the peppers in the center of the grill, not directly over the heat.

3. Wash the peppers using running water and a stiff vegetable brush. Cut off the stems. Discard any soft or blemished jalapenos.

4. Place the jalapenos on the grill, in a single layer, not over a direct fire.

5. Cover the smoker, and keep the heat low, smoking slowly so the peppers don't burn. Allow a small amount of air to ventilate the smoker.

6. Maintain a low heat for about 48 hours, drying and smoking the peppers slowly. Move the peppers if they are over a direct fire. Allow the peppers to cool before storing. Freeze the cooled peppers if desired.

Tags: make chipotles, your smoker, direct fire, jalapeno peppers, kettle barbecue, lidded kettle

Grill Red Snapper

Red Snapper is a popular white fish with its sweet flavor. This versatile fish can be paired with a variety of flavors. It is also a healthy meal because it's low in fat and contains omega-3 fatty acids. Grilling the whole fish should be considered because the skin protects the meat and keeps it moist.

Instructions

Grilling Fillets

1. Decide if you want to use direct or indirect heat. Direct heat should be at a low temperature. Indirect heat is when you do not cook the fillets directly over any type of flame.

2. Preheat the grill and use a basket to cook in. These baskets have a nonstick coating and holes to allow the heat to cook the Red Snapper.

3. Consider using other alternatives for cooking. Wet banana leaves or cedar planks both make great cooking tools. They prevent the fish from sticking and make an interesting presentation. Tin foil is also a great alternative.

4. Wash the fish and make sure you pat it dry. Sprinkle with your favorite seasoning and add a light coat of cooking spray to prevent them from sticking.

5. Grill 4 to 5 minutes per 1/2 inch of thickness or 8 to 10 minutes per 1 inch of thickness. They are done when they easily flake when pricked with a fork. Do not overcook fish. It becomes rubbery and tough.

Grilling a Whole Red Snapper

6. Purchase a fish that has bright eyes and is firm to the touch. Make sure it does not have a strong, fish smell.

7. Rinse it thoroughly and pat it dry. Place it on a plastic cutting board or plate.

8. Choose to either stuff the fish with lemon slices and butter or rub it with your favorite spices.

9. Grill about 10 minutes per side. Or, grill it about 10 minutes per 1 inch of thickness.

10. Peel the skin and scales off with a fork. Cut the head and tail area off, if necessary.

Tags: inch thickness, minutes inch, minutes inch thickness, about minutes, fish with, from sticking

What Is The Difference Btetween Ultrapasteurized & Homogenized

Most milk goes through several processes before consumers purchase it.

The terms "ultra-pasteurized" and "homogenized" are usually associated with the production of milk. Milk is generally both pasteurized and homogenized; pasteurization is a process milk manufacturers use to ensure that the milk is safe to drink, while homogenization ensures that the milk is of uniform consistency.

Pasteurization

Pasteurization -- named for its inventor, Louis Pasteur -- is a process that was first used in 1862. During pasteurization, liquids are heated to below-boiling temperatures to destroy bacteria, protozoa, yeasts and molds. This process is well suited for sterilizing milk, as when milk curdles when boiled.

Ultra-Pasteurization

Ultra-pasteurization (also known as ultra-heat temperature or UHT) uses a process that forces milk between metal plates or pipes and held at 250 degrees F -- a much higher temperature than standard pasteurization -- for less than one second. The purpose for using this method is to extend the shelf life of the milk; pasteurized milk normally lasts for around two or three weeks; while ultra-pasteurized milk can last two or three months.

Homogenization

The homogenization process is used to obtain an even consistency in milk (or another liquid) and involves breaking apart cells in the liquid. In milk, homogenization is used to prevent the natural separation of the cream from the liquid in the milk; without homogenization, the cream naturally rises, leaving the rest of the liquids below it. To accomplish homogenization, milk is forced through small orifices at a very high pressure, causing the cells to break apart.

Details

Homogenization is an important process used also to develop different types of milk. For example, 2% milk is made by eliminating some of the fat content in the milk during homogenization; 1% and skim milk are also made this way. Some people prefer to drink milk that has not been pasteurized or homogenized; such milk is harder to find, but often there "raw" versions of milk are available at specialty or health food stores.

Tags: liquid milk, pasteurized homogenized, process that, process used, that milk

Peel Roasted Chestnuts

Chestnuts remain a fall and winter traditional favorite.

A traditional fall and winter food, roasted chestnuts show up frequently in recipes for Thanksgiving stuffing, snack foods or dessert dishes. Chestnuts are generally easy to cook with and incorporate into various dishes once you get them out of their tough outer shell and skin. Pounding roasted chestnuts with a hammer may seem like the most satisfying solution, but doesn't really yield the best results.

Instructions

1. Carve an "X" into the side of each shell with a paring knife before roasting the chestnuts. This trick prevents the nuts from exploding in the oven and also gives you a good starting point to peel them from.

2. Soak the chestnuts in warm water for one hour to soften their shells. Drain them, towel them off and place them in a single layer in the roasting pan.

3. Roast the chestnuts in a preheated 425-degree Fahrenheit oven for 20 to 25 minutes. The chestnuts are done when the shells have opened at the "X" mark and the inner nuts are golden brown. The nuts will also be slightly tender when cooked properly.

4. Remove the pan using oven mitts, and pour the nuts into a metal or wooden bowl.

5. Using a kitchen towel to prevent burning your hand, pull a hot nut from the bowl and peel it with a paring knife, starting at the "X" spot where the shell has already been broken. Chestnuts peel more readily when they are still warm.

Tags: fall winter, paring knife, roasted chestnuts, with paring, with paring knife

Wine Clubs In Atlanta

If you live in the Metro Atlanta area, there are several clubs you can join to taste new wines, learn more about wine and food pairings and meet other wine-lovers. Two are located in Atlanta proper, and Hinton's is located in Alpharetta, just a short drive away. Many Atlanta bistros and wine bars don't host formal wine clubs but still offer tastings and other events, so check your local restaurants and wine shops, too.

Atlanta Wine Club

The Atlanta Wine Club is based at Vineyard's Wine Market. Club members taste up to six wines at each monthly tasting and can then select two bottles to take home. Members also get a monthly newsletter with pairing tips and other information, plus discounts at Vineyard's on cases of wines tasted each month.

WineStyles

WineStyles has three locations in Atlanta. Its wine club has two levels of membership, offering two or three bottles per month. Club membership also includes member newsletters and discounts and invitations to members-only tastings and other events.

Hinton's Wine Store Wine Club

Hinton's Wine Store Wine Club offers five levels of membership for wine lovers. Memberships include at least two bottles of wine a month from around the world, as well as tasting notes, recipes that would go well the wines and invitations to special tastings and events.

Tags: Hinton Wine, Hinton Wine Store, levels membership, other events, Store Wine

Jewish Delis That Ship Food

Jewish delis will also ship Kosher salami with pastrami and corned beef.

Pastrami, corned beef and brisket have been staples in Jewish delicatessens since the first one opened back in New York City in 1888. With the advent of the Internet, these popular deli items can be ordered from anywhere in the country and delivered the next day.

Katz's

Located on New York City's lower east side, Katz's Delicatessen is New York's oldest deli since 1888. Corned beef, pastrami and brisket are each priced at $23.75 per pound. Katz's will only ship perishables by FedEx next-day air. They are open seven days a week.

Kat's Delicatessen

205 East Houston St.

New York, NY 10002

212-254-2246

1-800-4HOTDOG

katzdeli.com

Stage Deli

The Stage Deli has been a New York City landmark for 70 years. Located in midtown Manhattan, the Stage is noted for its hearty celebrity-named sandwiches. Pastrami, Corned beef and brisket are each priced at $25 per pound as of 2010 and will only be shipped via FedEx next-day air.

Stage Deli

834 7TH AVENUE

New York, NY 10019

212- 245-7850

1-800-905-9322

stagedeli.com

The Carnegie Deli

The Carnegie Deli was founded in 1937 and is situated in midtown Manhattan. They are known for their overstuffed sandwiches with at least one pound of sliced meat. Two pounds of corned Beef or pastrami are priced at $21.75 each through Internet orders only and are shipped by overnight service. A free jar of mustard is included with each order.

The Carnegie Deli

854 7th Avenue

New York, New York, 10019

212-757-2245

1- 800-334-5606

carnegiedeli.com

Tags: Carnegie Deli, Stage Deli, York City, beef brisket, brisket each, brisket each priced

Freshen Stale Bagels

Rather than throw away leftover bagels, freshen them up in the oven.

Bagels can become stale quickly and if you have a few left over or you purchased day-old bagels for a discounted price you will want to know freshen them up so your breakfast does not break a tooth. Though your first instinct may be to throw hardened bagels away, with little effort and even less time your bagels will be almost as good as new.

Instructions

1. Preheat oven to 370 degrees.

2. Melt about a 1/2 tablespoon of butter per bagel in a small saucepan.

3. Brush the bagels entirely with water and melted butter.

4. Wrap the bagels in a damp paper towel then place them in the preheated oven.

5. Bake the bagels for 10 minutes then take them out of the covering and allow the butter to brown the bagels for 1 minute in the oven. You may leave them uncovered for the full 10 minutes but check them often to ensure they do not burn.

6. Remove bagels from the oven.

Tags: freshen them

The Correct Way To Store Wine Bottles

Storing wine properly directly affects the quality.

Most of the wine you buy is made to drink right away. However, other types of wine are purchased for aging. If you do not store this type of wine properly, the quality can deteriorate and it won't be fit for consumption when you get around to uncorking it. If you want to get into collecting wine, understand the conditions necessary to store it so that the taste improves over time.

Instructions

1. Store wine in a location that receives little to no light. UV rays from the sun can affect the wine's quality.

2. Keep wine in a temperature controlled location that does not exceed 55 degrees Fahrenheit. Temperatures warmer than that can cause the wine to spoil, and temperatures less than that can slow down the aging of the wine.

3. Keep the storage location you have chosen free from light. UV rays can harm the quality of the wine.

4. Store wine at a humidity of no greater than 80 percent. This keeps the cork moist from the outside.

5. Position wine bottles on their sides rather than upright to keep the cork moist from the inside.

Tags: cork moist, cork moist from, light rays, location that, moist from

Halloween Ideas For Oreo Balls

Nabisco holds the trademark for the word "Oreo" and manufactures the sandwich cookies. As of 2011 2011, numerous flavors and styles of Oreo cookies are offered. Just as numerous choices line the shelves for Oreo cookies, various recipes were concocted for items called "Oreo balls." Others might not go with the name "Oreo ball," but are balls made with Oreo cookies as an ingredient. Some recipes were specifically tailored for Halloween, while others can be adapted.

Cookies 'N Cream Jack-o'-Lantern Popcorn Balls

Nabisco provides a recipe for a treat they call "Cookies 'N Cream Jack-o'-Lantern Popcorn Balls." The Oreo cookies used in the recipe are Halloween Oreo cookies. Popcorn, raisins, marshmallows and butter or margarine also made the ingredient list. According to the recipe, the balls take 20 minutes to make and require some stove top cooking. Based on the quantities in that recipe, the yield is 10 servings and each serving has 250 calories.

Festive Oreo Balls

Another style of Halloween Oreo ball starts with a basic Oreo ball recipe. A typical recipe calls for running some Oreo cookies through a food processor and then mixing with cream cheese. Using Halloween Oreo cookies brings a seasonal color palate to the treat without changing the flavor. Recipes often call for covering the balls with melted chocolate. Depending on time and creativity, icing could be used to make Jack-o-Lantern skull faces. Otherwise, a piece of candy corn or candy pumpkin will do the job.

Oreo Eye Balls

Oreo eye balls can bring a creepy atmosphere to a Halloween event. Any flavor of Oreo cookie will work for this recipe. Melt some white chocolate and cover each Oreo ball with it. Once the chocolate cools, use cake icing to create pupils on the eyeballs. Red icing can be used to create lines of blood on the eyeballs, too. Display them on a plate covered with shredded coconut dyed red.

Oreo Monsters

A classic Oreo ball recipe serves as the basis for Oreo monsters. Once the crushed cookies have been combined with cream cheese and rolled into balls, melt some white chocolate, but add food coloring to create a monster color. In fact, different batches in different colors create different monsters. Cover the balls in the colored white chocolate. Using cake icing, paint monster faces onto the treats. Display them on a platter with toy monsters and other props to create a scene.

Tags: Oreo cookies, Oreo ball, Halloween Oreo, white chocolate, ball recipe, Balls Oreo, cake icing

Stuff Cherry Tomatoes With Pimento Cheese

Cherry tomatoes are smaller than regular tomato varieties and can range from the size of a grape to a golf ball. The bite-sized tomatoes make an easy snack. Stuffing the tomatoes with a pimento cheese mixture allows you to create flavorful snacks or appetizers. Pimento cheese is a mixture of cheddar cheese, pimentos and mayonnaise combined with other seasonings to suit your taste. The creamy mixture adds zest to the tomatoes and is perfect for tailgates and parties.

Instructions

1. Wash the cherry tomatoes under cool running water to remove the dirt and debris.

2. Pull or cut the stems from the cherry tomatoes. Slice them in half along the width.

3. Scoop out the tomato pulp with a spoon. Place the cherry tomatoes upside down on paper towels to let the excess juices drain.

4. Add 1/2 lb. grated sharp cheddar cheese, 1/2 lb. grated medium cheddar cheese and one 8-oz. jar of pimentos to a bowl. Add 1 cup of mayonnaise and stir to create a pimento cheese mixture.

5. Scoop the pimento cheese into each cherry tomato half. Chill the stuffed tomatoes on a plate in the refrigerator for 2 hours.

Tags: cheddar cheese, cheese mixture, cherry tomatoes, pimento cheese, pimento cheese mixture

Feed Cooked Chicken Livers To Cats

Feed a cat cooked liver to add nutrition to the cat's diet.

Cats need a high protein and low carbohydrate diet. A diet with the necessary amino acids, fiber, carbohydrates and fatty acids can help your cat's energy level, digestive system and overall appearance and health. Liver has iron, copper and magnesium, important components of a feline diet. Also, most cats love liver. If you want to cook up the livers, you can feed them to your cat in a number of ways.

Instructions

1. Boil the livers by placing them in a pot of boiling water. Grate the cooked livers for an older cat who doesn't have teeth. Older cats or cats who have had gum disease may not have teeth, but they can live happily by eating finely cut or grated foods, which they swallow whole.

2. Grate the cooked livers into your cat's regular dry food if you want to give the cat's regular dry food a nutritional boost. Some cat-care experts believe that dry food has a carbohydrate level that's too high for good cat nutrition. You add some grated chicken livers to increase the protein level and lower the carbohydrate level of your cat's food.

3. Use the liquid from boiled livers to feed a cat on a liquid diet. Sick or badly injured cats may have difficulty keeping down solid foods. You can put the broth from the boiled livers into a baby bottle and feed the cat. You should feed the broth to the cat several times a day in small quantities until the cat can start eating again on its own.

Tags: boiled livers, carbohydrate level, cats have, cooked livers, from boiled, from boiled livers

Feather Icing

Modern icing can be traced back to 18th century England where it started as a decorative glaze. It was called icing because it was supposed to look like ice when finished. As confectionary delights became more involved, cooks devised fancier types of icing, such as feather icing. What used to be an advanced cake decorating technique can now be accomplished in a few short steps, with equally impressive results.

Instructions

1. Gather ingredients for a basic white, foundation icing that will cover the cake before the feather icing is placed. You'll need 2 egg whites, 3/4 cup granulated sugar, 1/3 cup corn syrup, 2 tablespoons water, 1/4 teaspoon cream of tartar, 1/4 teaspoon salt and 1 teaspoon vanilla extract. Blend all the items until creamy. After baking and icing the cake, allow it to sit until the icing is hard.

2. Start about 1 inch from the top edge of the iced cake and draw a straight line across the cake using one of the tubes of colored decorating gel.

3. Use the other tube of colored decorating gel and draw another straight line about 1 inch under the first colored line. Try to keep a steady pressure when squeezing the gel from the tubes.

4. Continue to draw lines of alternating color with the gels until you get to about 1 inch from the bottom edge of the cake top. Continue to space the lines about 1 inch apart.

5. Pull the tip of the knife or a toothpick backwards and forwards through the icing across the lines to form a feathered design. Clean the knife with a paper towel or use a new toothpick after drawing every line.

Tags: about inch, about inch from, colored decorating, feather icing, inch from, straight line

Turmeric Benefits

Turmeric is a widely known (albeit often misspelled and mispronounced) South Asian spice. It is so commonplace that even if it isn't in your spice rack as such, it is what makes your curry powder and even some varieties of mustard yellow. Beyond its use in cooking, it is also widely believed to have several medicinal benefits.

Geography

Turmeric is native to South Asia, principally India. It is grown throughout South and Southeast Asia, and in places as far afield as Hawaii. However, the plant does require tropical conditions (hot weather and lots of water) to survive. Sangil, in India, is the center for world turmeric trading.

Identification

Turmeric's active component is curcumin, which contributes to its earthy, bitter, peppery flavor and a mustard-like scent. The plant itself is related to ginger, and resembles it strongly in appearance (if not in smell and taste).

Features

Turmeric is one of the many herbal remedies available to Ayurvedic medicine. In that school, it is frequently used as a topical antiseptic and anti-inflammatory agent, and is also sometimes recommended as a tooth-cleaning agent as well. Thai herbal medicine recommends it as a topical agent for all kinds of skin problems, and turmeric is commonly found in skin balms, herbal sauna recipes, and herbal treatment packs there. The Japanese traditionally use it to address stomach ailments.

There is also an old wives tail that turmeric repels ants, but neither modern study or traditional medicine supports this.

Potential

Western medicine is only starting to investigate the uses of turmeric. The U.S. National Institute of Health currently have four ongoing studies looking into the applicability of turmeric to treating Alzheimer's disease, colorectal cancer, pancreatic cancer and multiple myeloma.

Function

Despite the various medical uses, most turmeric is still grown for and applied in cooking. It is a major spice in South and Southeast Asian, and Middle Eastern cooking. It would be impossible to imagine such popular international cuisines as Indian or Thai without turmeric.

Tags: South Southeast

Get Free Manufacturers' Coupons

Many people rely on coupons to keep their monthly shopping bills within the limits of their budgets. Manufacturer's coupons are a specific type of discount coupon that applies towards products made by a given company. Shoppers value these coupons because they can redeem them at the store of their choice, often in combination with additional store coupons. Many manufacturers provide their coupons freely to the public, and the only requirement is that people do the footwork of collecting them and bringing them into stores.

Instructions

1. Choose the manufacturers' products for which you want or need coupons. Coupons could range from discounts on office supplies to beauty aids, food items, clothing and other household goods. To find available coupons, you may need to find out the name of the actual manufacturer. For example, Pampers is a brand of diapers, manufactured by the company Proctor & Gamble.

2. Go directly to the manufacturer's website to find available free coupons and other offers. To continue with the Proctor & Gamble example, the website lists coupons and offers for a free selection of brand samples. It also lists the upcoming coupons the company will publish in the upcoming Sunday newspapers. For coupons offered online, manufacturers usually format them for you to print from your computer, then take into a store.

3. Subscribe to the Facebook pages and RSS feeds for various manufacturers so that you will receive emails when new coupons become available. An RSS (Really Simple Syndication) feed delivers updates to you from manufacturers as they post them to their blog or website. Search Facebook for product manufacturers that offer additional coupons and other benefits to people who "like" their page.

4. Check the existing box, jar and can labels of products in your home. Some food manufacturers print coupons on the inside of their jar labels or boxes, while others print them right on the sides or back of boxes.

5. Research manufacturers' coupons on one of the many Internet-based coupon aggregator sites. For example, DealGator.com is one of many sites that allows you to search for free manufacturer and other coupons. The offers show directly on the site and usually include ratings and reviews from others who have used the coupon, verifying that the discount offer is valid.

6. Review the advertising pages and inserts from the Sunday paper in your area. Manufacturers often publish coupons for the Sunday news issue and may even provide small, free product samples for items such as hair shampoo or conditioner, baby wipes or a new detergent.

Tags: coupons offers, coupons other, find available, manufacturers that, Proctor Gamble

Eat Cucumber To Cure Acidity

Eat Cucumber to Cure Acidity

Heartburn, nausea, bloating, excess gas or stomach discomfort after eating may indicate excess stomach acid. Over-the-counter pills, tablets and liquids can be unpleasant to swallow and may not work. Fortunately, if you eat cucumber, you are on your way relieving the acidity.

Instructions

A

1. Buy fresh cucumbers. Make sure the skin is dark-green without yellow or black spots and that the flesh is firm from end to end. Light-green, yellow or withered stems indicate a lack of freshness. Too big a diameter means that it is overripe and has a large seed core.

2. Cut the cucumber into slices about 1/4-inch thick. Eat 2 slices every 2 hours to cure acidity. You may eat the cucumber slices more or less often, depending on the severity of your symptoms.

3. Leave the skin on and the seeds in the cucumber to preserve freshness, nutrients and fiber.

4. Dress up the cucumber by combining it with other ingredients that ease stomach acidity, such as yogurt, cottage cheese, carrots, mint or raw garlic.

5. Make an easy version of Greek cucumber sauce ("tzatziki") from 1 cup of yogurt and half a grated cucumber with salt, pepper and fresh garlic to taste. You can eat this sauce on salads, meats or sandwiches with your meal to prevent acidity.

6. Use sliced or grated cucumber in salads, but don't use too much vinegar in the dressing, as this will cancel out the cucumber's effect on excess acid.

Tags: Cucumber Cure, Cucumber Cure Acidity, Cure Acidity, excess stomach, grated cucumber

Make A Corn Dog In A Fryer

Corn dogs are popular at picnics.

Corn dogs on a stick made their fair debut in America in the 1940s at the Texas State Fair and swiftly became popular. They were originally called Fletcher's original state fair corny dog and were sold by Neil and Carl Fletcher. Hot dogs are placed on a stick, covered with corn batter and deep fried until golden brown. They can be fried in a frying pan of hot oil, but a deep fryer works better. The best part is that the hot dog is already cooked, so you only need to be sure the corn breading is cooked and the hot dog is hot.

Instructions

1. Combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 tsp. salt, 1/8 tsp. black pepper, 1/4 cup sugar and 4 tsp. baking powder. Add 1 egg and 1 cup milk.

2. Preheat the oil in your deep fryer to 350 F. Push wooden skewers or wooden craft sticks into the hot dogs.

3. Roll the hot dogs into the batter. Be sure to coat the whole hot dog with batter.

4. Place two or three corn dogs into your deep fryer at a time. You may be able to fit more, depending on the size.

5. Fry the corn dogs for about 3 minutes or until they are light brown. Remove them with tongs and drain them on paper towels.

Tags: deep fryer, your deep fryer, dogs into, your deep

Dehydrate Jerky

Jerky is a type of dehydrated, or dried, meat which can be made from almost any type of meat or wild game. It is high in protein and low in fat, and doesn't need to be refrigerated. Jerky is a convenient food to carry in your purse or backpack or keep in your car for a healthy on-the-go snack. Jerky is a popular item among hikers and backpackers because it provides a lot of nutritional punch for a small amount of weight and space.

Instructions

Instructions

1. Choose lean cuts of raw meat. Fat will cause the jerky to go rancid, so find the leanest cuts of meat such as loin, round or flank steak. Beef is one of the more popular choices when making jerky, and many find it the easiest meat to work with. Choose a cut that is approximately ½ inch thick. Four pounds of meat will yield about one pound of jerky.

2. Place the meat in the freezer for a few hours, until it is partly frozen---this will make it much easier to slice. Trim off any visible fat and cut the meat across the grain into ¼ inch slices. Try to keep the slices a uniform size so they will all dehydrate evenly.

3. Marinate the jerky before you dehydrate it. Choose a sweet, salty, spicy, or peppery marinade for your jerky from the recipes listed in the resource section or make up your own recipe using some combination of soy sauce; Worcestershire sauce; sugar; honey and spices such as garlic or onion powder, black pepper and chili powder. For the simplest possible marinade, use plain soy sauce. Place the sliced meat in a nonmetal pan or plastic bag and cover it with marinade. Refrigerate for 8 to 12 hours.

4. Drain the marinade from the strips of meat and spread them out on foil-lined cookie sheets or the racks of your dehydrator. Do not allow the strips to overlap---air should be able to circulate freely around each strip. Set your oven or dehydrator temperature to 120 to 170 degrees and allow the strips to dry, checking periodically for doneness.

5. Test to see if the jerky is done. It can take anywhere from 4 to 24 hours for jerky to dehydrate, depending on the thickness of the meat. It usually takes longer in the oven than in a dehydrator with a fan. The meat will turn darker and shrink as it dehydrates. Pick up a piece of jerky and bend it in half; it should bend slightly before it breaks. If it does not break, then dehydrate longer and test again until you find that it is done.

6. Store jerky in a sealed plastic bag or jar in a cool dark place for up to a week. You can store it in the refrigerator for a few weeks or in the freezer for up to a year.

Tags: meat will, allow strips, cuts meat

Make Guacamole In Advance

Guacamole remains a favorite snack dish.

Guacamole remains a favorite dip for chips or topping for everything from tacos and burgers to salads and wraps. Making fresh guacamole will take longer than opening a pre-made package, but the homemade recipes often taste better and allow cooks to add their own blend of seasonings to the mix. Making guacamole a day in advance allows the flavors to blend and can save time in the kitchen the day of the party or potluck, but a little special care is required to keep guacamole as tasty as the minute it was made.

Instructions

1. Purchase ripe avocados or buy them far enough in advance to give them time to ripen before using. Ready-to-eat avocados are just barely soft when pushed. Do not try to use rock hard avocados since no amount of mashing will create the right consistency for guacamole. At the other extreme, overripe avocados feel mushy when touched and may have an unpleasant taste and unappealing dark color. If uncertain when choosing avocados at the market, ask the produce clerk to select them for you.

2. Slice open the avocado by cutting lengthwise down the center. The knife will likely hit the large seed in the center, so don't try to slice right through. Pull the two halves apart and discard the seed.

3. Scoop out the inside of the avocado with a spoon and place the fruit in a bowl. Add 1 tbsp. of fresh or concentrated lime juice over the top of the avocados and stir. Not only does this help to season them, it also prevents the avocados from turning brown.

4. Add seasonings. These can include 1 to 2 tsp. of salt and pepper, a pinch of chili flakes, 1 tsp. of cumin, 1 to 2 tbsp. of fresh salsa and 1/4 cup of chopped cilantro. Some cooks also like to add a dash of hot sauce, minced garlic or roasted chilies.

5. Mash the avocados and the seasonings with a fork or potato masher until the mix is well blended to the preferred consistency. Stir in 1 to 2 tbsp. of lime juice at the very end of the process.

6. Wrap the bowl tightly with plastic wrap or place the guacamole in an airtight container and refrigerate. When ready to use, stir the guacamole well before serving. A slight amount of browning may have taken place, but will blend in after stirring. Guacamole is best served within four hours of preparation, but can be made a day ahead. If you need to make it further in advance, freeze the guacamole in an airtight, freezer-safe container.

Tags: guacamole airtight, Guacamole remains, Guacamole remains favorite, lime juice, remains favorite

Make A Venison Appetizer

These venison appetizers are easy to serve for an elegant cocktail party or snacks in front of the big game. The tiny meat tarts' hearty, unique flavor will be an instant favorite with all your guests-- even the ones who swear they don't eat venison.

Instructions

1. Toast the sesame seeds. Put two tablespoons of sesame seeds in a frying pan over medium heat. When the seeds begin to pop, take them off the heat to cool.

2. Make the dough for the tarts. In a mixing bowl, combine one and a quarter cups of flour, a pinch of salt and the toasted sesame seeds. Bring one half-cup water and one quarter-cup canola oil to a boil. Pour the hot liquid over the flour mixture and stir until dough is formed.

3. Prepare the tart pan. Press a small ball of dough into each cup in a mini-muffin pan, forming the crust for a tiny tart. If the dough is too soft to work with, refrigerate it for an hour before lining the muffin cups.

4. Mix the venison filling. Combine one pound of ground venison, one package of chopped dates, one quarter-cup minced onions, two tablespoons canola oil and one egg in a mixing bowl. Squish the mixture with your hands until everything is combined. Salt and pepper to taste.

5. Finish the appetizer. Fill each crust with the venison mixture. Bake at 350 degrees until the crust is light brown. Allow to cool for a few minutes before taking the appetizers out of the pan and placing on a tray to serve.

Tags: sesame seeds, mixing bowl, with your

Creative Ways To Serve Soup

Add creative touches to your soup service for better visual appeal.

Add flair to a soup course with some imaginative serving techniques. Soups do not always have to be served in bowls. Employing different serving vessels and adding finishing touches to the dish will add a visual appeal to your soup that would be lacking from simply ladling the soup into a bowl.

Hollow Fruit

For a chilled summer fruit soup, hollow out a large melon, leaving behind the thick rind to hold the soup. Present individual servings of chilled gazpacho in hollowed firm tomatoes instead of bowls. For a crowd, make a warm pumpkin soup and pour it into a hollowed pumpkin shell for a tureen. These impromptu "bowls" are not intended as part of the meal, but they require no washing and can be added to compost heaps once emptied.

Soup Stemware

Cocktail glasses and wine goblets can create an elegant soup presentation. Try a seafood soup in a margarita glass with a cooked and peeled shrimp dangling over the side as a garnish. Bar glasses should be used for chilled soups since the glass is thin and hot soups could cool too quickly. Chill the glasses before adding the cold soup. This will prevent the soup from warming from the room's temperature.

Two-in-One Service

For an eye-catching side-by-side presentation serve two soups in the same bowl. This is suited only for two thick soups, preferably with a vegetable puree base. Try vibrant combinations such as green split pea with a white cauliflower soup or pumpkin bisque with a bright red pepper soup. Simultaneously pour a single ladle of each soup type into opposite halves of a soup bowl, creating a single,sharp border between the two, if done correctly. This technique may take some practice to get it right, but it will be worth the effort.

Pitch It

Present a soup bowl containing only cooked meat or bread. Bring the heated soup out in a large ceramic pitcher and pour it on top. For example, place a cooked chicken leg or boneless breast in the bowl for a chicken noodle soup. This ensures that every one gets an entire piece of chicken. Instead of placing a toast on top of a bowl of French onion soup, put the toast at the bottom and pour the soup on top. As the warm soup breaks down the bread, it will thicken the soup. Place a mound of shredded, raw vegetables in the bowl and pour a hot vegetable soup on top. The thin cut of the shredded vegetables will allow the heat from the soup alone to cook them through to tenderness.

Tags: shredded vegetables, soup bowl, soup This, visual appeal, your soup

Which Meats & Cheeses Go Well Together

Pair meats and cheeses for any occasion.

The combination of meat and cheese is an appetizer that can be work well in any situation. Whether hosting or attending a cocktail party, a sporting event or just looking for a filling snack while relaxing at home, meat and cheese can be the perfect addition to any setting. Knowing which meats and cheeses pair best together can be tricky, but following a few guidelines can result in endless delicious options.

Bologna

Bologna, while not the most sophisticated of meats, can be tastefully combined with Swiss, Monterey Jack or cheddar cheese.

Ham

Cooked ham pairs well with cheddar, Swiss, mozzarella and Monterey Jack cheeses. Smoked ham is complimented by Swiss, brick, Muenster and Gouda. For a ham and cheese sandwich, choose from cheddar, Swiss or Colby cheese.

Various Sausages

Bratwurst is best served with Swiss or Colby cheeses. Beef salami pairs well with cheddar or brick cheese. Summer sausage and either cheddar, Colby or brick cheese will make a tasty combination.

Roast Beef

Monterey Jack and Jarlsberg are the best options when pairing with roast beef.

Turkey

Regular turkey breast tastes best when paired with cheddar or Swiss cheese, but smoked turkey breast can also be paired well with Havarti, Jarlsberg or Muenster cheese.

Pastrami

Stick with Swiss, Monterey Jack or provolone cheese when pairing with pastrami.

Tags: Monterey Jack, cheddar Swiss, well with, with cheddar, with Swiss, brick cheese, meat cheese

Freeze Feta Cheese

Feta cheese can be frozen for future use.

Feta cheese is the white crumbly cheese often found in Greek dishes. Made from goat's milk, feta has a salty, tangy flavor. It can be stored in the freezer and thawed for future use.

Freeze

Feta can be frozen in whole blocks or crumbled. Slice the block or divide the crumbled cheese into smaller portions so that you only thaw the amount you need. Wrap the cheese in plastic wrap, making sure it is airtight. Store the wrapped cheese in a freezer set at 0 degrees or below.

Defrost

Keep the cheese in the plastic wrap and thaw in the refrigerator. The taste will not be affected, but the texture may change slightly. Cheese that has been frozen is best used crumbled or in cooked dishes. Do not refreeze thawed cheese.

Other Storage Options

Fresh feta should be wrapped in lightweight paper, placed in a plastic bag and stored in the refrigerator. You can purchase blocks of feta packed in brine solutions which will last up to three months in the refrigerator. You can also marinate feta by cutting or crumbling the cheese into a jar and then covering with olive oil. Marinated feta is tasty in salads and does not need to be refrigerated.

Tags: cheese into, cheese plastic, cheese plastic wrap, Feta cheese, Freeze Feta, plastic wrap

Eat Hummus To Increase Your Folate Intake

Eat Hummus to Increase Your Folate Intake

Hummus contains 36 percent of the suggested intake of folate in one cup. It is a base of chick peas, tahini, olive oil and other spices. Eat hummus every day to increase your folate intake. It helps with the reproduction and maintenance of cells in your body. Doctors recommend an increase in folate and folic acid in your diet if you are planning on becoming pregnant.

Instructions

1. Get folate in breakfast. Eat hummus on toast or an English muffin. It makes a great spread for any bread or breakfast food. Use 2 tablespoons of hummus on bread and start the day off right.

2. Add hummus to snacks. Use hummus as a spread for carrots, broccoli, celery or any vegetable for an added intake of folate every day.

3. Make hummus wraps. Eat hummus in traditional Greek dishes, or make a new family favorite. Spread hummus on tortillas or pita bread, and add veggies or gyro meat for a tasty dinner.

4. Find a recipe to make hummus at home. You can find recipes on the web, and you can tweak them to fit your tastes. Use the base of chick peas, tahini, lemon and olive oil, and add your mix of spices and veggies to make hummus your way.

5. Use hummus as an appetizer. Place a bowl of hummus down at parties with chips, pita bread triangles or veggies. This will help you increase folate intake, and you may turn a friend or family member on to a great new dip.

Tags: base chick, base chick peas, chick peas, chick peas tahini, folate intake, Hummus Increase, Hummus Increase Your

Make Ice Cream Cone Cakes

Most of us enjoy ice cream cones and cake. So, why not eliminate the ice cream from the cone and instead add cake? Ice cream cone cakes put a new spin on the average cupcake-plus, they are not nearly as messy to eat. Without the ice cream, no more freezing teeth--guaranteed! Ice cream cone cakes are fun to eat and easy to make.

Instructions

1. Preheat oven to 350 degrees (or 325 degrees for dark or nonstick muffin pans).

2. Place a paper baking cup into each cup of the muffin pan. Use one large 24 cup pan, or combine two 12 cup pans for a total of 24 ice cream cone cakes.

3. Read the directions for the cake mix and prepare accordingly. Fill the ice cream cones with the cake batter until they are 2/3 full.

4. Put the ice cream cones--full of the cake batter--upside down in the muffin pan.

5. Bake the ice cream cone cakes in the oven for 15 to 20 minutes. When you can insert a toothpick into the middle of the ice cream cone cakes and it comes out clean, the cakes are done!

6. Remove the ice cream cone cakes from the oven and let them cool. Don't be surprised if the cakes have tilted while cooking.

7. Remove the paper baking cups from the ice cream cone cakes once they have cooled completely. Apply frosting and decorations. Serve and enjoy!

Tags: cone cakes, cream cone, cream cone cakes, cone cakes, cream cone, cream cone cakes, cream cones

Make Old Fashioned Bread Stuffing From Scratch

Making your own stuffing from scratch is easier than you may realize.

Stuffing isn't just a side dish that goes with the Thanksgiving turkey; stuffing can be eaten any time of the year as an alternative to the routine potato, rice or pasta side dish. Stuffing is also a good accompaniment to pork chops, chicken, roast beef and yes, even turkey. Use store bought stuffing bread or recycle bread heels for a side dish your family will love.

Instructions

1. Prepare bread crusts by cutting them into 1/4 inch to 1/2 inch cubes. Place cubes in large bowl.

2. In a saucepan heat chicken broth. Add in onion and celery and simmer until vegetables are transparent, stirring occasionally.

3. Add salt, pepper and spices and stir continuously to prevent scorching, cooking for an additional minute.

4. Pour broth mixture over stuffing bread. Toss gently to make sure all bread is coated.

5. Stuff chicken or turkey with stuffing, or bake stuffing alone by placing it in an 9x9 inch greased baking pan and baking 350 degrees for 45 minutes. Makes 4 one cup servings.

Tags: side dish, stuffing bread

Make Natural Wine

Wine making can be a fulfilling hobby if you pursue it passionately. You get the satisfaction of making something using ingredients straight from nature. Mother Nature provides all the ingredients for wine as well as the fermentation process. If you follow the classic route of making wine, you will create something all natural and refreshing. Don't be too hasty when it comes to your wine, though. Well-aged wine will taste the best, so don't drain your supply the moment it ferments.

Instructions

Preparing the Grapes

1. Harvest the ripe and juicy grapes from your supply. Handle them with care as you haul them home so you do not bruise or squeeze the delicate fruit. Rough handling can squeeze out the juices in the fruit that will constitute your wine.

2. Wash the grapes to remove debris such as spider webs, leaves and pests. The debris can severely alter the taste of your wine if you do not take the time to clean the grapes.

3. Place the grapes into a large bin with a nozzle on the side. Spread the grapes over the bottom of the container evenly.

Creating the Must

4. Change into a pair of shorts. Wash your legs and feet with hot water and soap. Rinse away the soap and wash your feet again if necessary.

5. Stomp the grapes to crush out the sweet juices (the result is "must"). Walk around the container to stomp as many of the grapes as possible.

6. Place a container under the nozzle. Drain the must out of the bin and into the container. Some grape skins and stems may fall into the container, but that should not concern you. Leave the nozzle open until the juice no longer falls.

Creating White Wine

7. Strain out the stems and the skins of the grapes immediately. The red coloring in wine comes from the skins and the stems, so leaving them in there for longer than necessary will ruin your pristine white wine.

8. Move the white wine to a fermentation vat (it can either be metal or wood depending on your preference) in a cool area that maintains a 60-degrees F temperature. Leave it in the vat for three to four weeks while the natural yeast in the air helps it ferment, turning it from regular grape juice into wine. Pull your wine out of the fermentation vat a little sooner if you would like a sweeter tasting wine.

9. Move the white wine to a wooden barrel and set it in a room that reaches almost freezing temperature.

10. Age the wine for a year to get the best flavor in the least amount of time. Do not remove the wine from the barrel or you may interrupt the aging process.

Creating Red Wine

11. Move the red wine to the fermentation vat with the stems and grape skins still in the juice. These will give the wine a robust flavor as well as the red color you crave in your red wine. Let the wine ferment on the natural yeast in the air for three to four weeks.

12. Transfer the red wine to an aging barrel once it finishes fermenting. Filter the wine as you transfer it to remove the solid debris from the liquid.

13. Age the red wine in the barrel for as long as you desire. The wine will already have a strong taste, but the aging process will refine it until it has a more complex flavor.

Tags: your wine, wine fermentation, wine will, aging process, four weeks, grape skins, into container

Design Your Own Cake Toppers

Start by designing a topper for your own cake, and keep going by designing for friends, family and beyond!

On your wedding day, it really is all about YOU. So why not design a cake topper just like the one you've always dreamed of? While you're at it, acquire enough materials to start designing toppers for friends and family too! Cake toppers aren't only for wedding cakes; a topper will provide a professional looking touch to cakes for any occasion.

Instructions

Design Cake Toppers

1. Sketch out the style of cake topper you would ideally like to design. The type that will be easiest for your first topper will be the elegant miniature gazebo or arch style toppers. Choose the type, color, and amount of flowers you would like on the topper, as well as the form of the structure you hope to use.

2. Go to a craft store with your sketch. Many craft stores will have the pieces necessary to build a cake topper, such as plastic gazebos, arches, platforms and columns for your topper's base. You will also find ribbon, beads, fake flowers, miniature bells and nearly anything else you thought to sketch onto your ideal topper. If you cannot find quite what you had in mind when you designed your topper, don't worry; you might be able to find what you need by searching wedding craft sites online. Buy extras of all of the materials in case you make a mistake or to make toppers for other people's cakes too!

3. Arrange the elements you have chosen however you think looks best. You might find that the pieces don't look quite as you imagined in the original design, or you might try different configurations and discover one that you like even better. Be aware of the weight of your elements. For example, some children's cakes have toy cars or plastic castles on them, but these can be too heavy for a small cake. In general, a cake topper should weigh less than a pound. Ribbons and beads are lighter decorations. You can also use foam core to cut out shapes like a baseballs, animals or any larger objects you would like to recreate.

4. Glue the pieces together with a hot glue gun. This will be the most difficult step. To minimize mistakes, and "do-overs," glue one element at a time and let it dry before adding the next. Be sure the gun is hot before you start to glue, but use the "low" setting if your glue gun has one. Hot glue will dry very quickly, so allowing the topper to dry between each piece will not slow the process (and it will be a lot faster than starting over if you get hot glue all over your ribbons!).

Tags: cake topper, friends family, topper will, would like, your topper

Make A Candy Cane Martini

Add a touch of swanky sophistication to your holiday gathering with this delightful candy cane martini. Not only does it get your guests in the holiday mood, it also uses up any extra candy canes you may have laying around. As a bonus, the minty flavor freshens your breath just in time to meet someone special under the mistletoe.

Instructions

1. Crush two mini candy canes by pounding them with a rolling pin or other heavy object. You could put the candy canes in a small plastic bag first to cut down on the mess. Aim for the texture and size of sugar crystals with some slightly bigger chunks of cane. Place the candy cane powder and chunks in a shallow layer on a saucer.

2. Place 1 tbsp. of water on the other saucer. Dip the rim of your martini glass in the water to wet it. Then dip the rim of the glass into the candy cane powder. Set in the refrigerator to chill.

3. Fill a martini shaker with ice. Measure 1.5 oz of vodka and 0.5 oz of peppermint schnapps into the martini shaker. Shake

4. Remove the glass from the refrigerator. Strain the mixed martini into the glass. Do not disturb the candy cane powder on the rim.

5. Garnish with one whole candy cane hooked over the rim. Tie a green ribbon in a bow around the stem of the martini glass for an added holiday touch. Serve.

Tags: candy cane, candy cane powder, candy canes, cane powder, martini glass

Can With Half Pint Jars

Canning jars come in a variety of sizes.

Half-pint canning jars are most often referred to as "jelly" jars. Jam, jelly and marmalade recipes give instructions for filling and using this size of jar. Jelly jars can be used for a number of other foods for preservation, such as tomato pasta, salsa, peppers and creamed corn. The size makes them perfect for a one- or two-person meal without excessive leftovers.

Instructions

Boiling Water Canning

1. Place the jars in the canner and fill with water to 2 inches above the top of the half-pint jars. Bring the water to a boil; this will sterilize the jars.

2. Place the canning lids in a small saucepan filled with water. Bring the saucepan to a boil and then turn off the heat, letting the water cool naturally. This will sterilize the canning lids and soften the rubber sealing compound.

3. Remove the jars from the boiling water using canning tongs. Dump any water in the jars back into the pot.

4. Insert a funnel into an empty jar, and fill the jar as directed in your recipe. In most cases, this will be 1/4 to 1/2 inch to the top of the jar. Repeat with the remaining jars.

5. Wipe the top of the jar with a paper towel to remove any debris. Place a canning lid on the jar and secure in place with a ring.

6. Grasp the jars, one at a time, with the canning tongs and immerse into the boiling water bath.

7. Process for the time indicated in the recipe, starting the timing when the water returns to a rolling boil.

Pressure Canning

8. Fill half-pint jars with the food to be canned, and secure a lid on the jar with a canning ring.

9. Fill the pressure canner with water as instructed in the pressure canner manual from the manufacturer.

10. Set the jars in the canner, and attach the lid to the canner, locking it in place according to manufacturer's instructions.

11. Bring the canner to pressure over medium-high heat to the amount of pounds of pressure indicated in your recipe. In most cases, this will be 10 to 15 pounds of pressure.

12. Process the half-pint jars for the amount of time indicated in your recipe.

13. Remove the canner from the heat source and allow to cool.

14. Lift the jars from the canner when the lid can be removed. Set them on a counter or table to cool.

Tags: half-pint jars, this will, with water, your recipe, boiling water

Make A Hearty Seafood Chowder

A healthy seafood chowder will bring the fresh tastes and smells of the coast to your table.

A seafood chowder is an intoxicating way to bring the flavors of the coast to your table. Once you have your basic broth together, any mix of fresh fish and seafood will work. Each will bring its unique flavor to the party, and each will make this dish shine anew as each ocean delicacy comes into season.

Instructions

1. Mix well the first 8 ingredients in a pot and bring it to a boil on high heat. Reduce the heat, cover and simmer 20 minutes or until the potatoes are tender.

2. Place the flour in a large bowl and slowly add 1/4 cup of the milk. Whisk until smooth.

3. Stir in your reserved 1 1/4 cups of milk to Step 2. Stir in the evaporated milk to flour mixture. Next, add the milk mixture into your Step 1 pot ingredients.

4. Turn the heat to medium-high. Cook the mixture for 5 minutes or until thickened.

5. Add the fish. Cook 5 minutes before adding the shrimp. Cook 8 minutes more after adding the shrimp. Serve the hearty seafood chowder while hot. This will serve 4 to 6 persons.

Tags: seafood chowder, adding shrimp, coast your, coast your table, Cook minutes

No Cook Breakfast Ideas

The most important meal of the day is breakfast. Many people claim they don't have time for it, but making a good breakfast doesn't have to involve cooking. Many no-cook breakfasts are filling and delicious, and you don't need a ton of time to make them. Pull a few things out of your fruit bowl and get creative. Everyone can use a little morning fuel to jump-start the day.

Fruit Salad

Fruit salad is a quick and easy breakfast that requires little preparation. Best of all, it's filling without bad carbs. Pick out a couple of melons (cantaloupe or watermelon), strawberries, bananas and maybe even a pineapple. Chop them into bite-size pieces, and mix well in a large bowl. Even if you only want a cup of fruit for breakfast, cover the bowl and save it for another day. Cut fruit typically lasts three to four days if refrigerated. Stay away from soft fruits that may fall apart while tossing (e.g., peaches, oranges). They are also more likely to have a shorter shelf life in your refrigerator. Fruit salads are the perfect breakfast for the those who are always in a rush in the morning.

Carnation Instant Breakfast

Contrary to popular belief, Carnation Instant Breakfast is more than just a protein shake. It can account for up to 25 percent of your daily vitamin B intake while providing you with 25 percent of your daily protein and 50 percent of your calcium. It comes in a number of flavors ranging from chocolate to strawberry, just like a milkshake. After you pour the mixture into a cup, all you have to do is add milk and stir. Hold off your coffee until later in the morning. This quick breakfast will fill you up and get you out the door.

Special K Bars

Special K has revolutionized the granola bar as we know it with better tasting ingredients that none of us would've thought to be healthy. Special K bars come in seven different flavors: blueberry, strawberry, cinnamon pecan, peaches and berries, honey nut, chocolatey drizzle, and vanilla crisp. The healthy part about them is they're each 90 calories and made out of Special K cereal, which is packed full of vitamins. Unwrap one of these bars, and finish it in two or three bites or crumble it up over yogurt to start your day right. Any flavor will complement your cup of coffee.

Tags: percent your, Carnation Instant, Carnation Instant Breakfast, Instant Breakfast, percent your daily, your coffee

Eat Calamari

Calamari is a fantastic seafood appetizer that can be made salty, spicy, or seasoned in a variety of ways. Calamari, known as squid, is usually fried with batter and then you can eat it with different sauces. Many restaurants choose to have this type of popular appetizer on their menus since it is easy to make and is a great start to any entree.

Instructions

1. Buy approximately 1 pound squid that is trimmed, clean and sliced. Also make sure you have a third cup of cornstarch, some fresh ground pepper, a few lemons for flavour on hand for this dish. You will also need 2 cups of vegetable oil for frying.

2. Batter the squid with the cornstarch, add the rest of the flavorings, and place in a pan. Add sea salt and freshly ground pepper onto the calamari. Turn the calamari over in the pan to prevent them from getting burnt. Fry them in this batter and oil until light golden brown.

3. Cut the lemons that you have purchased into wedges and place them on the plate when you are going to serve them to your guests. A squeezed lemon is always an excellent touch when you eat seafood.

4. Serve the calamari to your guests with cocktail sauce, horseradish and spicy brown mustard. They can choose from any of these sauces to add flare to their calamari appetizer.

5. Take your own portion and enjoy the lemon flavoring. Eat with a fork and chew each piece of squid completely for full enjoyment.

Tags: ground pepper, your guests

Make Sprouted Grain Flour

For greatest health benefits, sprout the wheat before you eat.

As of 2011, health conscious cooks readily acknowledge whole grains and wheat bread are better than their "white" equivalents. After all, whole grains are a great source of fiber and also contain nutrients like folate, iron and protein. They are linked to a reduction in heart disease and the absence of neural tube defects in children. Unfortunately, a less frequently publicized truth is that whole grains are usually used in an unsprouted form which is difficult for humans to digest properly and that robs the body of vital nutrients. A solution is to prepare food made with sprouted grains.

Instructions

1. Fill a bowl with wheat berries. Submerge the wheat berries in room temperature water and leave to soak overnight.

2. Rinse and drain the wheat berries. Then place them, still damp, in a sealed mason jar. Leave the mason jar at room temperature, and wait for the wheat to sprout.

3. Cover a dehydrator tray with Teflex, and spread damp sprouted wheat berries on top. Dry at 95 degrees Fahrenheit overnight.

4. Pour dried wheat berries into a container. Freeze what you are not going to use. Use two cups of dried sprouted wheat berries to create one portion of flour.

5. Pour two cups of dried sprouted wheat berries into a grinder or food processing machine approved for making flour. Grind the berries for around one minute on high to create sprouted wheat flour.

6. Use the flour immediately or freeze it along with the excess dried berries. The sprouted nature of the wheat makes it more susceptible to spoiling. However, the sprouted berries also give the bread a sweeter flavor and lighter consistency while making it healthier to digest.

Tags: wheat berries, sprouted wheat, sprouted wheat berries, whole grains, berries into, cups dried, cups dried sprouted

Eat Beef Jerky

Beef jerky is beef that is cut into strips, marinated and seasoned, then smoked or dried. The drying brings out the sweet and savory taste of the meat, and makes for an excellent snack. Beef jerky can also be used in recipes to make them more delectable and give an added crunchiness or savoriness to a dish.

Instructions

1. Use a sharp knife and mince the beef jerky into small pieces. Use this as topping for entrees such as baked potatoes, macaroni and cheese, eggs, soups and tossed salads to enhance the flavor and add a savory, beefy taste.

2. Chop beef jerky into small strips or pieces. Prepare a stew or soup and add beef jerky pieces with other vegetables and seasonings. The slow-cooking will bring out the flavor of the beef jerky in the stew or soup.

3. Chop beef jerky into strips or pieces and be creative with it. Prepare a casserole and mix the pieces in with the other ingredients. Prepare a burrito and add beef jerky strips to the bean and rice filling. Try cooking rice, beans or other legumes and adding beef jerky pieces during or after the cooking process to give the recipe extra crunch. Make your favorite pasta dish and add in strips or pieces of beef jerky with tomato or Alfredo sauce for an extra kick of flavor.

Tags: beef jerky, beef jerky, beef jerky into, jerky into, strips pieces, Beef jerky

Grow Cranberry Beans From Fresh Picked Pods

Grow Cranberry Beans from Fresh Picked Pods

Cranberry beans are very popular in Italy, where they are known as borlotto (or borlotti) beans. If you have eaten the dish pasta e fagioli, then you are familiar with the cranberry bean's creamy texture and nutty taste. They look a bit like a kidney bean that has been splashed with bleach: cream colored with magenta streaks. Like other beans, cranberry beans can be picked while young and eaten fresh or left on the vine until the pod dries. The typical cranberry pod will contain six to seven beans.

Instructions

1. Split open the cranberry bean pod by squeezing the pod. It will usually be easier to split if you put gentle pressure along the seam.

2. Lay the seeds on a paper towel and allow them to air dry for 48 hours.

3. Fill the planting pots with seed starting mix, and place them in the pan. Fill the pan with water until it reaches halfway up the side of the pots. Allow the pots to sit in the water for one hour, or until the surface of the soil is wet.

4. Remove the pots from the pan of water and allow the excess water to drain from the bottom.

5. Push the cranberry beans 1 inch into the soil and cover lightly with more soil. Plant two beans in each pot.

6. Cover the pots with plastic wrap or a transparent plastic bag (so you can see when the seeds sprout), and place in a warm, sunny location. Make sure that the soil remains moist.

7. Remove the plastic wrap when the beans begin sprouting, and continue to keep the soil moist.

8. Repot the seedlings to a larger pot when they reach 6 inches in height. Cranberry bean plants generally require 55 days to reach maturity.

Tags: Fresh Picked, Fresh Picked Pods, Grow Cranberry, Grow Cranberry Beans, Picked Pods, plastic wrap, pots with

What Animal Biproducts Are In Gelatin

Gelatin is a thickening agent used in many different food products

Gelatin is a common product used in cooking, medications, photography and cosmetics. Because of its physical properties, gelatin retains water and is used to thicken foods, create medication capsules and suspend emulsion in photography. The active ingredient in gelatin is the collagen obtained from animal byproducts--typically from cows and pigs. Due to concerns about animal rights, dietary restrictions and religious beliefs, these animal byproducts can be undesirable for some, though they are ubiquitous in many products.

About

Gelatin is colorless, tasteless and brittle when solid. When sold commercially for cooking, gelatin is usually obtained as a white powder that is prepared by adding it to boiling water than allowing it to cool in a refrigerator. It is also available dyed various colors with added flavoring. Gelatin is most commonly used as a thickening agent. Because of its chemical make up, the bits of gelatin retain water and swell up to as much as ten times their size when they are added to hot water and then cooled.

Uses

Gelatin is used for many reasons, including as a thickening agent in cooking, medication and for photography. The most common use for gelatin is in gelatin desserts. The collagen extracted from animal byproducts provides it with its unique texture. Additionally gelatin is used in foods such as marshmallows, gummy candies and some low-fat yogurts. Gelatin is used to form hard and soft gelatin capsules which are then filled with medication. It is also taken as a supplement to promote healthy nail growth. In photography, a coating of gelatin is applied to black and white films and is also used in the developing process to suspend the emulsion. Some cosmetics also used a form of gelatin called hydrolyzed collagen.

Animal Byproducts

The animal byproducts contained in gelatin are derived from the bones, tendons, cartiledge, ligaments and hides of pigs and cows. These products are used to extract their collagen, which is done through a process of curing and alkali processes. The collagen is extracted in a dry, solid form and made into a powder which is then sold as gelatin. The collagen extracted from the animal byproducts is the primary active ingredient that is used as a thickening agent.

Vegetarian and Vegan Cooking Substitutes

There are many gelatin alternatives available to vegetarians and vegans that can be used to make a flavored gelatin or as a gelling agent in vegetarian recipes. These substitutes include agar-agar, carrageen and many varieties of Kosher gelatin. Both agar-agar and carrageen are derived from seaweed products. Agar-agar is in flakes, powders and bars. These dried products are then added to boiling water and then cooled until they firm up. Carragen is added to water then boiled for 10 minutes and then removed from the liquid. Kosher gelatin often does not contain animal byproducts. Consult the label of these products to determine if they are free of animal parts.

Tags: animal byproducts, thickening agent, collagen extracted, from animal, water then

Substitutes For Chili Seasoning

Out of chili seasoning mix? You can make your own at home.

Chili seasoning is sold by many food companies to consumers looking to spice up their homemade chili. Containing ingredients such as cumin, chili powder, salt, paprika, onion and garlic, this blend generally has a spicy "kick" to it. As much as a chili seasoning mix adds flavor to your chili, there are substitutes available, including ones for people with special dietary needs.

Homemade Chili Seasoning

If you're out of chili seasoning, you can put together a blend of your own with common spices and ingredients typically found in the kitchen. According to your taste and tolerance for spicy foods, mix together minced garlic and onion, crushed red chili pepper flakes, salt, cumin, chili powder, paprika, Tabasco sauce and dried oregano.

Gluten-Free Chili Seasoning

If you or a family member is sensitive to or unable to tolerate gluten, a protein found in wheat, barley, and rye, you'll need to find a substitute for chili seasoning that is verified to be gluten-free. Cuisine Mentor sells a three-pack of gluten-free chili spices containing the flavors Espresso BBQ, African Piri-Piri, and Native American Three Sisters Stew Blends. The spice mixes also come with chili recipes.

Low-sodium Chili Seasoning

If you're on a low-sodium diet, you may want to avoid most chili seasoning mixes, which can be loaded with sodium. You can make a chili seasoning at home with cumin, chopped garlic, chili powder and other spicy ingredients, but forget the salt. There are also low-sodium or salt-free chili seasoning mixes available, such as Mrs. Dash's Salt-Free Southwest Chipotle Seasoning Blend.

Spicy Ingredients

If you don't have seasonings in your kitchen to make a chili seasoning of your own, you can still make a flavorful recipe by choosing spicy ingredients. Add hot peppers such as jalapeno, chopped onions, garlic, hot sauce and salt to your chili if you're in need of some chili seasoning. You can also add spicy enchilada sauce to your chili, which goes well with tomato sauce, if you're in need of some spice.

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