Judge Good Wine

Use your senses to judge good wine.

Choosing a wine can seem like a difficult task at first, since there are so many different varieties of grapes which are produced in different countries and in different years. How do you know which is going to be worth your money? It's easy to think that as a rule of thumb, the more expensive the wine the better the bottle, however some more affordable wines are very decent too. Most importantly, use your sense of smell and taste; if you like what you taste, it's probably worth buying.

Instructions

What's on the Bottle

1. Look on the label for the words "cool climate" if you are choosing a wine from a warm country. These wines have a better aroma and taste.

2. Look for terminology such as DoC, DoCa, DOCG, DO, AC; these all indicate a level of quality.

3. Check the size of the cork. If the cork is long, it means it is a wine that will improve with age as it is designed to be kept for a long time. The longer cork and deeper well at the bottom of the bottle make it easier to be racked and rotated every few months.

4. Check the year the wine was produced. Weather conditions greatly affect a year's produce, therefore if summer started early or there was a particularly cold winter, the vineyards will have suffered. If you know that 2004 had a long hot summer in the country the wine was produced, look for bottles from that year.

Taste

5. Fill a wine glass 1/3 full so that flavor can develop in the glass.

6. Swirl the glass in your hand so that the aroma of the wine rises. Examine the wine in the glass for bubbles. If it's a non-sparkling red wine, there should not be bubbles, as this is a sign that it is fermenting in the bottle which can push the cork out. Many white wines have a few bubbles, which is fine.

7. Taste the wine. Experts suck the wine through their teeth to be able to taste it adequately. Does it taste acidic or smooth? An acidic wine will be younger, with more tannins and perhaps not meant for storage. Think of how long the flavor lingers in your mouth; the longer you can taste it, the better the wine.

Tags: wine glass, wine produced, wines have

Get Juice Out Of Sugarcane

Sugarcane is a plant that grows in many countries of the world. The sugarcane plant is grown by many commercial companies as well as individuals to use in the making of white sugar and syrup. The first step in the process is extracting the juice from the sugarcane. This process usually involves a large commercial juicer. For individuals, however, there is a less expensive way to get juice out of sugarcane right in the kitchen.

Instructions

1. Wash the sugarcane under cool running water to remove dirt, debris and contaminants that may have been leftover from when the sugarcane was harvested. Blot the sugarcane with dry paper towels to remove excess moisture.

2. Cut off the outer husk of the sugarcane with a sharp knife. Cut the sugarcane into thin strips, lengthwise.

3. Remove the juicing nozzle from the juicer, to avoid any extra stress that may be put on the juicer from the sugarcane. Insert the sugarcane strips into the juicer one strip at a time.

Tags: from sugarcane, sugarcane with

Mix Homemade Diabetic Salad Dressings

Mix Homemade Diabetic Salad Dressings

Specialty salad dressings for someone who has to follow a diabetic or low calorie diet can be costly. You can save money and stretch your food dollars by making your own. Not only will you save money, but your dressings will be more fresh and you will not need to include artificial ingredients or preservatives such as MSG. Once you try the dressings in the article, why not experiment with the basic ingredients, then make your own House Blend? If you are delighted with the results, why not make to give as Christmas gifts in a pretty bottle decorated with the recipe and a pretty bow?

Instructions

1. French Dressing, Version 1

In a two cup jar with a screw top lid, combine:

1/2 cup Wesson oil

1/4 cup apple cider vinegar

1 teaspoon salt

1/2 teaspoon Hungarian or Spanish paprika

Artificial sweetener to equal the equivalent of 1/4 to 1/2 cup sugar

1/2 cup catsup or tomato sauce

1/2 cup grated sweet Vidalia onion

Shake well to blend and refrigerate for at least one hour before serving to marry flavors. Store in refrigerator for up to six months.

2. French Dressing, Version 2

In a medium sized mixing bowl combine:

1 can low fat, low sodium tomato soup. Do not dilute.

1/3 cup apple cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons grated sweet Vidalia onion

1/2 teaspoon sea salt

1/2 teaspoon ground mustard

1 clove garlic, minced

1/4 to 1/2 teaspoon paprika

1/4 teaspoon large grind black pepper

Artificial sweetener to taste

Mix ingredients using a wire whisk until well blended. Pour into a screw top two cup jar or bottle and refrigerate for at least one hour to marry flavors before serving. Store in refrigerator for up to six months.

3. Creamy Garlic Dressing

In a small mixing bowl combine first three ingredients and blend with wire whisk.

1 cup reduced fat sour cream or yogurt

1/2 cup reduced fat mayonnaise

1/4 to 1/3 cup low fat milk

Add the following ingredients to the sour cream or yogurt mixture and blend well with spoon.

2 green onions, chopped

2 garlic cloves, minced

1/4 to 1/2 teaspoon sea salt

1/4 teaspoon white pepper

Artificial sweetener to equal the equivalent of 1 to 2 TBS sugar

Pour into a screw top two cup jar or bottle and refrigerate for at least one hour to marry flavors before serving. Store in refrigerator for up to six months.

Tags: Artificial sweetener, before serving, least hour, marry flavors, refrigerate least

Set Up For A Chili Cookoff

Let competitors bring the garnishes that will best complement their chili recipes.

A chili cook-off provides friends and neighbors an opportunity to relax, spend time together, enjoy good food and participate in some friendly competition. A well-organized event will help both the competitors and the guests relax and get the most out of the event. Set up one table for each team or competitor. Ask each competitor to submit the name of his chili recipe ahead of time, allowing you to create a reference list for tasters to take notes on.

Instructions

1. Set up one folding table and two to three folding chairs per team. Competitors should bring their own pots or containers. In some cook-offs, all competitors must cook their chili on-site. In this case, inform cooks to bring whatever water, heat source and ingredients they'll need to cook their chili without access to electricity.

2. Print or write out a sign for each table. Include the names of the cook, team members and chili recipe name, as well as any allergen information. If desired, assign each chili a number for easy reference.

3. Provide small paper cups at each table, for the team to serve tasting portions of chili. The total number of cups provided should be at least the number of chili entries times the maximum expected number of attendees. To save cups, post signs asking attendees to reuse tasting cups or to limit themselves to one taste of each chili recipe.

4. Print out sheets of paper with a list of the chili entries and space for attendees to take notes. Print ballots with spaces for the voter's name and his top three votes for best chili.

5. Set up a table near the entrance with note-taking pages, ballots and plastic spoons. Give one of each to everyone who enters. Cover a shoebox with construction paper, and cut a hole in the top to create a ballot box. Attendees can wander the cook-off, taste a portion of each chili, fill out their ballots and drop them in the ballot box, in preparation for the final judging.

Tags: chili recipe, each chili, their chili, chili entries, cook their

Get A Bundt Pan Not To Stick

Make your bundt pan nonstick so you can have a perfect bundt cake

Bundt pans are a specific type of baking pan designed for bundt cakes. These cake pans are useful because they allow you to make the cake easily. You can mix the cake batter the way you would like and use a variety of different ways to grease the bundt pan before pouring the cake mixture in. This method makes the bundt pan nonstick so you can take out your bundt cake easily and not ruin its shape.

Instructions

1. Spray the bundt pan with vegetable oil thoroughly and allow it to saturate the pan completely. Use a brush to brush the oil into the creases of the pan so the cake can slide out easily.

2. Sprinkle flour into the cake pan and tap the pan to shake the flour around evenly. After you have shaken the flour around, turn the pan upside-down to let any loose flour fall out.

3. Use vegetable shortening instead of vegetable oil to grease the pan more thoroughly and sprinkle flour in afterward. Use butter as an alternative.

4. Brush butter into the inside of the bundt pan, and sprinkle bread crumbs into the inside of the pan. Afterward, pour your batter as usual. The breadcrumbs and butter help add flavor to the cake and also prevent it from sticking.

Tags: bundt cake, bundt nonstick, cake easily, flour around, into inside, your bundt

Homemade Cheese Press

When shopping for a cheese press, you can expect to pay a high price. If you plan to make cheese on a regular basis, the price may be worth it. But if you just want to make the occasional round of homemade cheese as a hobby, you can make your own cheese press for a fraction of the cost. All you will need is a few supplies from your local home-improvement center.

Needed Tools

You will need a drill with a 1/4 inch bit, a table saw, a hand saw and a belt sander. If a table saw isn't available, you can get by with just a good hand saw. If you have a jigsaw, it can be used instead and will make cutting the following even easier.

Supplies

At the local home improvement center, purchase one 1-by-6 inch maple or oak board, one length of PVC plumbing pipe 5 inches in diameter and three 1/4 inch carriage bolts 8 to 9 inches long. You will also need two 1/4 inch wing nuts and one round cabinet pull that will screw onto one of the carriage bolts. Purchase the shortest length of maple board and PVC plumbing pipe you can buy as you will only need 2 feet of board and 6 inches of pipe.

Make Your Cuts

Cut two 6 inch and one 3 inch sections from the maple board. Draw a 4 3/4 inch circle on one of the 6-inch sections. Use the hand saw to cut away the excess wood from the circle. Use the belt sander to smooth away any excess from the circle that you cannot remove with the saw. Cut the PVC plumbing pipe to 6 inches in length. Use the drill to place three rows of holes 1/2 inch apart on one end of the pipe. Drill two holes in each 6-inch maple board, centered 1/2 inch from each side. Drill one hole 1/2 inch from each end on the 3-inch wide piece of wood. Cut a third hole in the center of the 3-inch piece.

Put It Together

Place a carriage bolt in the holes of one of the pieces of 6-inch wood. Set the PVC pipe between the bolts. Place the round piece of wood inside the pipe. Insert the third carriage bolt in the center of the 3-inch piece of wood with the screw portion facing up. Place the 3-inch board over the two carriage bolts on the cheese press base and secure with the two wing nuts. Attach the cabinet door handle to the top of the center carriage bolt. The cheese press is complete.

To Use

Wash the PVC pipe before use. Place the cheese cloth covered curds into the pipe and assemble the press, placing the wooden circle on top of the curds. Place the 3-inch piece in place and secure with the wing nuts. Use the cabinet knob to press the wooden circle onto the curds. Continue to tighten every hour or so until the cheese is pressed to desired density.

Tags: maple board, 3-inch piece, carriage bolt, carriage bolts, piece wood, plumbing pipe, wing nuts

Goat Milk Problems

Naturally homogenized, goat milk is often touted as superior to cow's milk, but it does not come without potential problems. Problems you might encounter with goat milk typically occur as a result of how the milk is produced, how it is handled or how it is used.

Goat's Diet

Often goat milk will develop an off taste as a result of something your goat ate. Problem foods that might cause a bad taste in your goat milk include onion grass and garlic.

Bucks

Housing your buck goat (male) in with your milking does (females) frequently causes fresh goat milk to develop a distinctive sour taste. During breeding season, bucks develop a sour odor in order to attract the does, and this scent can easily get into the milk.

Handling

You might experience goat milk problems if you use incorrect handling and sanitation procedures. Failure to chill your fresh goat milk immediately or storing your goat milk in plastic containers can cause your goat milk to go bad more quickly or develop an unpleasant flavor.

Mastitis

A potentially serious goat milk problem occurs when your goat develops mastitis, or inflammation of her udder, which, left untreated, could cause your goat to lose her ability to give milk. FiascoFarm.Com states that signs of mastitis include a hot, swollen udder, clumps or blood in the milk and a decrease in milk production (see Reference 1).

Infant Use

You might experience problems if you attempt to use goat milk in place of breast milk or formula for your infant. According to KellyMom.Com, babies younger than 1 could experience gastrointestinal bleeding, anemia and poor growth as a result of being fed goat's milk regularly (see Reference 2).

Tags: goat milk, your goat, your goat milk, cause your, cause your goat, fresh goat

Freeze Casseroles

When preparing a casserole, consider making an extra batch to freeze. Having an extra casserole in the freezer can be a great "emergency" meal, for days when you don't have much time to cook. You can also use frozen casseroles when unexpected guests arrive. Follow these tips to ensure that frozen casseroles are just as good as the day they were first prepared.

Instructions

1. Be careful not to overcook food that is to be frozen. Frozen casseroles will finish cooking during the reheating process. When preparing a casserole for freezing it's best to remove it from the oven 10 to 15 minutes sooner than you would if you were serving immediately.

2. Green pepper may change the flavor of a frozen casserole. Consider using another vegetable in it's place when planning to freeze a casserole containing green pepper.

3. Reduce the amount of clove, garlic and/or pepper you would normally use, when preparing a casserole for freezing. These flavors become stronger after freezing. Reducing these ingredients by about 1/4 when preparing your casserole for freezing, will help maintain the flavor of the original dish.

4. Increase sage, onion and/or salt by about 1/4. These flavors become milder after freezing.

5. Prepare casseroles that do not contain a large amount of egg white, when planning to freeze. Egg whites will toughen up after freezing, changing the texture of the original dish.

6. Freeze casseroles in clear plastic containers, with air tight lids, to avoid freezer burn. This will also help keep food fresher, for longer.

7. Label each container with the name of the dish, and the date it was prepared. This will help you to better know how and when to use each dish you place in the freezer, without a lot of added work.

8. Store frozen casseroles at 0 degrees F.

9. Use frozen, cooked casseroles within 2 months of the date of preparation.

Tags: after freezing, casserole freezing, preparing casserole, flavors become, frozen casseroles

Make Cream Cheese Rangoons

Create rangoons as part of an appetizer spread.

Crispy cream cheese rangoons are a traditional Chinese appetizer. Rangoons feature small bits of rich cream cheese encased within fried wonton wrappers. You can also enhance the rangoons, which feature a taste-tempting combination of soft, creamy and crunchy textures, with real or imitation crab meat if you desire. As a simple and delicious party appetizer, serve the rangoons with a tangy sweet and sour sauce for dipping.

Instructions

1. Mix two 8-ounce packages of softened cream cheese, 1 tsp. of fresh, minced ginger, 2 tsp. of sesame oil and one finely chopped green onion in a bowl until the ingredients are well blended. Add 1 lb. of shredded real or imitation crab meat if you desire.

2. Heat 1 quart of vegetable oil in a deep fryer or deep, heavy skillet to 360 degrees Fahrenheit.

3. Spread the contents of one 14-ounce package of won ton wrappers out on a work surface.

4. Spoon 1 tsp. of the cream cheese mixture into each won ton wrapper. Use a small pastry brush to apply egg whites around the edges of each wrapper. Fold the wrappers in half to create triangle shapes. Press the won ton edges together with your fingers to create secure seals.

5. Fry the rangoons in small batches for three minutes, or until they are golden brown. Turn the rangoons once during the frying process. Drain on paper towels and serve immediately.

Tags: cream cheese, crab meat, crab meat desire, each wrapper, imitation crab, imitation crab meat

What Are Udon Noodles Made Of

Udon noodles are the thick, white noodles often used in Japanese cuisine. They are a very simple food that is served in different ways throughout the country, depending on the region. Udon noodles are made from a few, simple ingredients, however the process in which they are made is more complicated.

Ingredients

Udon noodles are made from wheat flour, salt and water. They are simple, but often put in various types of broths or with different ingredients to make more complex dishes

Process

Udon noodles are made through a fairly complex process. First the ingredients are mixed to form a paste-like mixture, then they are kneaded in a process where the cook steps on the dough, kneading it through a plastic bag. The dough then sits and rises several times. The cook then rolls out the dough to form a perfect circle or a perfect square, using a special technique and Japanese cooking tools. The dough is then cut into the thick noodles and boiled.

History

Udon noodles are traditionally a Japanese dish, but were actually introduced to Japan when a Buddhist priest returned from a trip to China in the ninth century and tried to emulate a similar noodle found in China. Sanuki and Osaka, cities in western Japan are considered the birthplaces of the udon noodle, but each area of the country serves the dish in different ways.

Traditional Recipes

Udon noodles can be served in many different ways, hot or cold. The most traditional way is hot in a soy-sauce based broth, often garnished with scallions and mushrooms, called bukkake udon. Kitsune udon is made in a similar way but with fried tofu on top of the soup. Tempura udon, similarly has prawn tempura on top of the soup, while tanuki udon has fried tempura batter topping the soup. Miso nikomi udon is a type of miso soup with udon noodles served in boiling miso broth. These recipes vary by region and by restaurant, with many places inventing their own udon menus, featuring different toppings and recipes. Cold udon noodles are often dipped in sauce or topped with sesame seeds, green onions or wasabi.

Where to Buy

You can buy udon noodles in the United States at specialty Asian grocers and some larger grocery stores. They can be bought dried, boiled or fresh and should come with cooking instructions. They can also be ordered online from grocery importers.

Tags: Udon noodles, different ways, noodles made, Udon noodles made, dough then

Make Candied Fruit In A Dehydrator

Turn oranges into candied fruit.

Candied fruit is made from fresh fruit that has been cooked in a sugar syrup and then allowed to dry. The fruit absorbs the sugar, which preserves it. Use the candied fruit in muffins, cakes and cookies or dipped in chocolate. Using a dehydrator for the last step of the process is quicker and more effective than allowing the fruit to dry naturally. Store in airtight containers or airtight plastic bags.

Instructions

Citrus Peel

1. Wash the citrus fruit. Peel the skin off the fruit without getting any of the white pith,, which is bitter. Use the fruit itself for salads or as a snack.

2. Cut the fruit peel into strips that are 2-inches long and 1/2-inch wide. Place 2 cups of the peel in a saucepan with 1 1/2 cups water. Bring to a simmer for 10 minutes. Drain. Repeat the process three or four times to get rid of any bitterness.

3. Measure the peel. For every cup of peel add 1/4 cup of sugar and 1/2 cup of water. Bring to a boil and simmer until the peel has absorbed all, or nearly all, of the syrup. Remove from the heat.

4. Sprinkle granulated sugar in a dish. Roll each piece of the peel in the sugar. Place the peel in the dehydrator. Turn on the dehydrator. The peel should dry so it's no longer sticky to the touch. This may take as long as 24 hours or as short as 8 hours depending on the dehydrator and the air humidity. Turn the peel several times while drying.

Other Small Fruits

5. Bring 1 cup of water and 1 cup of sugar to a boil. Turn off the heat and let cool to room temperature.

6. Prick the small fruits such as kumquats, cranberries or grapes with a toothpick so they don't burst when submerged in the sugar syrup. Put the fruit in the cooled sugar syrup. Bring to a boil then turn off the heat. Let the fruit remain in the syrup for 45 minutes.

7. Remove the fruit from the syrup and place in the dehydrator. You may want to spray the dehydrator shelves or trays with cooking spray so the sugar doesn't stick.

Tags: sugar syrup, Bring boil, peel sugar, water Bring

Methods Of Packaging Food For A Hamper

When packaging food items for a hamper there are several factors to consider and several different methods to use. The type of food item is the most obvious consideration, but you will also need to think about how long the food will be stored before it is eaten and the level of cushioning it needs to prevent damage.

Salads

When packaging most kinds of salad for a hamper you will need an airtight, waterproof container. For leafy salads, don't add the dressing but package it separately, otherwise the salad will wilt. Plastic bowls with lids are good for storing and transporting salads and also for serving them when it is time to eat. Plastic zip-top bags are good for dressing as you can simply snip one of the corners with scissors to dispense the dressing when you want to use it.

Hot Food

If you are packing a hamper for only a short time before eating, it is possible to keep some food items hot until it is time to eat them. Hot soup can be transported in a vacuum flask and will stay hot for several hours. Foil containers are available from restaurant supply stores or some markets and will keep food hot for a short time. You may want to cover the foil container with plastic wrap for added security when packaging spillable foods.

Sandwiches

The best type of wrapping for sandwiches is parchment paper. It will keep the sandwiches protected and prevent the sogginess that can sometimes occur with plastic wrap. Wrap sandwiches like a parcel and secure the paper with pieces of tape. You can add a second layer for extra security if the hamper will be taken on a longer journey or may be jostled around.

Fruit

Soft fruits like apples, bananas and peaches are easily bruised and damaged, so they need to be protected when carried in a hamper. You could peel and chop fruit and store it in plastic containers, but this is only suitable for fruits that do not turn brown or soften quickly. Citrus fruit will store well in this manner, but apples and strawberries will not keep as well. Individual pieces of fruit can be wrapped in paper towels or napkins and secured with tape. The napkins will still be useful after they are removed from the fruit. For extra protection for all the food items in a hamper, pad the bottom and any gaps with tea towels.

Tags: food items, will keep, food items hamper, hamper will, items hamper, plastic wrap, short time

Make Fresh Yams

Fresh yams make a rich side dish for many different main courses.

A staple food of the holiday season, fresh yams are often served with drawn butter and seasoned with sage and rosemary or marshmallows and brown sugar. Fresh yams are high in vitamins A and C, and a good source of fiber. Don't reserve fresh yams for the holidays though, when simply prepared, they are a healthy addition to your dinner table at any time of the year.

Instructions

1. Preheat the oven to 350 degrees F.

2. Clean the yams with a stiff-bristled brush under cold running water from the tap. Pat the potatoes dry with a soft cloth or paper towels.

3. Poke holes in both sides of the yams and in the top and bottom of each yam with a kitchen fork. Each yam should have four fork marks.

4. Brush the outside of the yams with about 1/2 tbsp. of olive oil or melted butter per potato.

5. Place the yams on a baking sheet with thick sidewalls, with even spaces between them. Put the baking sheet in the oven.

6. Cook the yams in the oven for 60 minutes. Check the yams by poking them with the tines of a fork. The outside of the yams should be crisp and firm, and the inside should be soft, but not falling apart.

7. Put the yams back in the oven for 15 minutes at a time if they are not fully cooked after 60 minutes. Very large yams may take up to two hours.

Tags: baking sheet, outside yams, oven minutes, yams with

Recipes

Making Beef Manicotti? If you like beef and pasta, then you'll love this recipe for Beef Manicotti, it's great Italian food. Try this great recipe, and enjoy eating manicotti or other Italian food with family & friends.

Instructions

1. To begin cooking your beef manicotti, brown meat, onion, and garlic powder in the large skillet, and drain the juice.

2. The second step in cooking the beef manicotti is to remove meat from heat and add cottage cheese, jack cheese, and mayonnaise.

3. Then, boil the manicotti noodles & take the cooked noodles, drain, and rinse with cold water in a colander.

4. Next, the messy part. Carefully spoon meat mixture into noodles, being careful not to tear them.

5. Place the full manicotti noodles in a rectangular baking dish that has been sprayed with Pam. Pour spaghetti sauce generously over the noodles being sure to cover the entire noodle (if not covered with sauce, the noodle will become hard upon baking).

6. Sprinkle your beef manicotti with Parmesan cheese and bake at 350* for 25 - 30 minutes. Serve and enjoy!

Tags: your beef manicotti, beef manicotti, Italian food, manicotti noodles, noodles being, your beef

Make A Fruit Punch Stand

Making your own fruit punch stand or making one for your kids can quench thirst and bring in money. It can also teach your kids manage a business and inventory. Make sure you set up your fruit punch stand in warm weather and keep ample supply on hand. You can use many different flavors of fruit punch to add variety for your customers, or stick to red fruit punch.

Instructions

1. Advertise your fruit punch stand around the neighborhood. Make colorful signs with directions to your fruit punch stand, and include the price of a drink.

2. Set up a table and chairs in the shade. You and your customers will appreciate the shade on a hot day.

3. Make sure you have enough ice and fruit punch. It's always better to have leftovers than to run out.

4. Make a bright, colorful sign to hang on your fruit punch stand.

5. Charge no more than 25 cents per cup. Have coins and dollars to give for change. Offer refills for a lesser amount than the first cup.

Tags: fruit punch, your fruit, your fruit punch, fruit punch stand, punch stand, fruit punch stand, Make sure

Serve Kosher Food

In serving kosher food, it is important to remember that "kosher" (pure) is not a style or ethnic preference, but a concept that is based on dietary laws, also called "Kashrut" (proper, appropriate), laws which are derived first from the Torah (the first five books of the Bible), and secondarily discerned and expounded in the Rabbinic teachings of the Talmud. The basic interpretation of kosher essentials include: the separation of meat from dairy; the exclusion of all forbidden meat, no blood is allowed, and cookware and utensils must be exclusively set apart. Animals must be humanely slaughtered.

Instructions

Serving Kosher Food

1. Only appropriate meats allowed, as meat such as pork is never considered kosher. Generally, it is a safe bet that any vegetarian or especially vegan meal is within the boundaries of acceptable kosher guidelines, as there will be no mixing of meat and dairy.

2. Ensure that all platters and tableware are kosher. A kosher household maintains two sets of plates, with a distinct separation drawn between items used for working with dairy and meat products.

3. Meat and dairy at separate meals. For example, a kosher beef burger with kosher cheese would contain both dairy and meat and is therefore unacceptable. Generally, a period of four to six hours must pass between the consumption of either meat or dairy, to ensure that the two food types are not mixed in the digestive system.

4. Separate sinks should be used in the rinsing and cleaning of utensils designated as kosher. In dishwashers, separate racks must be used to hold the utensils, and a separate load should be run for either food type, meat or dairy, and loads should not be mixed when washing.

Tags: dairy meat, Kosher Food, meat dairy

Pop The Best Popcorn

Make your best popcorn to enjoy with family and friends.

Whether zapped in the microwave or prepared on the stove, popcorn makes a crunchy and satisfying snack choice for curbing hunger pangs. Dress up popcorn with melted butter, seasonings and spices to make your own version of the best popcorn snack. Use classic additions such as kettle corn or cheese flavorings, or make your popcorn stand out with extraordinary combinations such as chocolate and chili powder or ginger and caramel.

Instructions

Microwaved Ginger Caramel Popcorn

1. Pour 2 tsp. of vegetable or canola oil in a mixing bowl with 1/2 cup of popcorn kernels. Mix thoroughly to combine.

2. Pour the mixture into a paper bag. Fold over the top of the bag twice, but leave space for the kernels to expand. Microwave the popcorn on high for 2 to 3 minutes until 3 seconds go by between pops.

3. Pour the popped corn into a large mixing bowl and allow to cool.

4. Place 2 cups of brown sugar with 1/2 cup of water into a large saucepan. Bring the mixture to a boil over medium-high heat. Allow the mixture to cook, stirring occasionally until it turns dark brown in color.

5. Remove the mixture from heat and add 2/3 cup of water. Add the water carefully as it may splatter or steam quickly. Stir the water into the caramel until smooth. Measure 1/2 to 1 tsp. of ground ginger into the mixture. Add 1 tsp. of vanilla and a pinch of salt. Mix again to combine.

6. Pour the caramel sauce over the popcorn and stir lightly. Put the mixture in greased baking pans and bake for 45 minutes at 250 degrees Fahrenheit, stirring the popcorn every 15 minutes. Remove and allow to cool before serving.

Stovetop Chocolate Chili Popcorn

7. Place a large saucepan over medium-high heat and add 3 tbsp. of vegetable oil. Place two or three popcorn kernels in the bottom of the pan.

8. Pour 1/2 cup of popcorn kernels into the butter when the first kernels have popped. Cover the saucepan with a lid and continue to cook, shaking the pan gently back and forth. Let the kernels pop, until the popping slows to 3 seconds between pops.

9. Pour the popcorn into a large mixing bowl.

10. Measure 2 cups of semisweet chocolate chips into a glass mixing bowl. Add a pinch of salt, and 1/4 to 1/2 tsp. of chili powder according to taste. Melt the chips in the microwave on high in 30-second bursts, until the chocolate chips have nearly melted.

11. Remove the chocolate from the microwave and stir until smooth. Pour the chocolate mixture over the popcorn and mix thoroughly to combine.

12. Place a single layer of the chocolate-covered popcorn on greased baking sheets. Allow the popcorn to cool until the chocolate has hardened.

Tags: mixing bowl, into large, popcorn kernels, allow cool, between pops, between pops Pour, chili powder

Freeze Sangria

Sangria is a refreshing blend of fresh fruit and wine.

Sangria is a full-flavored punch made with wine, pieces of fresh fruit, natural sweeteners such as honey or orange juice and various spices. Customize the taste of the sangria by mixing in oranges, lemons, limes, apples, berries, peaches or pineapple. You can also add touches of other alcohol, such as brandy or triple sec. Although sangria is typically poured into a pitcher over ice, you can freeze the fruity beverage to create cold drinks for hot summer get-togethers.

Instructions

1. Make 1 gallon of sangria according to your tastes, combining red wine, a sweetener, spices and other spirits if you desire. Don't add fresh fruit at this point.

2. Insert one 2-gallon zip-top freezer bag into another one to create a secure freezer vessel. Place the bag in a bowl or sink to protect your countertop from spillage. Pour the sangria into the bag. Mix in one 12-ounce can of thawed frozen limeade or orange juice, along with a 2-liter bottle of lemon-lime or plain carbonated soda if you prefer fizz.

3. Zip the top of the freezer bags to create secure seals. Place the bag into a freezer for 24 hours.

4. Take the bag out of the freezer at least one hour prior to serving the sangria to allow it to turn into slush. Pour the slushy sangria into a 2-gallon glass pitcher.

5. Cut or slice fresh fruit and mix the pieces into the sangria slush prior to serving it.

Tags: fresh fruit, create secure, orange juice, prior serving, sangria into

Make Dry Cottage Cheese Pierogi

Pierogi is a traditional Polish dish made from a thick, creamy dough that is filled, shaped into small crescents and boiled or cooked in butter. The fillings for pierogi can range from sweet to savory, but one of the most customary fillings is dry cottage cheese. Cottage cheese is milk that is left out until it forms a liquid known as whey and small, sour pieces known as curds. For dry cottage cheese, all of the whey is completely drained. Pierogi is a basic recipe, so you don't need years of cooking experience to prepare them.

Instructions

1. Peel a large white onion, then slice it in half widthwise. Chop each half into pieces as small as possible, add them to a large mixing bowl, then stir in 16 oz. dry cottage cheese, one egg, 1/2 tsp. salt and 1/8 tsp. black pepper.

2. Add 3 cups all purpose flour, three eggs, 1/2 tsp. salt and 1/2 cup water to a second large mixing bowl. Stir the ingredients until they are fully combined into a stiff dough. Sprinkle a rolling pin lightly with flour, then flatten the dough to about 1/8 to 1/4 inch thickness.

3. Cut the dough into eight pieces for larger pierogi or 10 pieces for smaller ones. Spoon 1 tbsp. of filling onto one side of each piece of dough (near the edge, not the center) then fold the other side of the dough in half over the filling so its edges line up evenly to form a crescent.

4. Grasp the edges of the dough between your fingers and apply light pressure to seal the edges. Fill a large pot with enough water to cover the pierogi (approximately 4 cups), then set your stove to "high" and heat the water until it starts to boil.

5. Place a pierogi onto a slotted spoon and submerge it into the boiling water for approximately three seconds so the heat can completely close the edges and prevent the filling from leaking out. Repeat with the rest of the pierogi.

6. Add 4 tbsp. of butter to a large frying pan and set your stove to "medium high" until the butter melts. Transfer the boiled pierogi into the melted butter and cook for about 10 minutes per side or until the outsides are lightly browned and crispy. Serve while the pierogi are warm.

Tags: cottage cheese, large mixing, large mixing bowl, mixing bowl, your stove

Do It Yourself Wine Rack Plans

Wine collectors often have wine cellars to store their collections. But if you enjoy wine only casually, you merely need a storage rack. Making your own wine rack is not difficult and can add character to your home. Your guests will be talking about your wine rack, not just the wine.

Materials

Purchase mailing tubes with an interior diameter of 4 inches. You'll need one tube for each bottle of wine you want to store. You will also need a handsaw, 200-grit sandpaper and duct tape in a desired color. If you'd like to paint your mailing tubes, you'll also need paint and paint brushes.

Preparation

Cut the mailing tubes carefully with a handsaw so they are 10 inches tall; make sure all the mailing tubes are the same length. Sand the end of the tubes to remove any small pieces of cardboard. If you want your wine rack a color other than the color of the tubes, paint them at this point. You can paint each tube a different color if you'd like. Wait for the tubes to dry before assembling the wine rack.

Assembly

Roll out a long piece of duct tape on the ground with the sticky side up; keep the tape attached to the roll. Lay four tubes on the tape. Hold the tubes in place and stack four more tubes on top of those tubes, and then stack one more layer of tubes. You'll need someone to help you hold the tubes in place.

As the tubes are held in place wrap the tape around the tubes to secure them. Wrap another section of tape around all the tubes again 3 inches down from the first location, then repeat one more time, another 3 inches down from that location. There should be three lines of tape holding the tubes together.

Considerations

Before assembling the wine rack, you can wrap the tubes with patterned paper or wallpaper for a different look.

When taping the tubes together, make sure they are held securely in place.

Check the tape on the wine rack as you replace bottles of wine to make sure it has not started to peel. If you see any damage, fix it immediately.

Tags: wine rack, mailing tubes, make sure, your wine, your wine rack, also need, around tubes

Cook Venison Haunch

Roast Venison

Venison, or deer meat, is a very delicious alternative to beef. The type of deer and what they feed on will determine how strong the meat's flavor will be. For example, elk meat is very strong, whereas antelope meat has a very mild flavor. The haunch on a deer is the hind leg which can be purchased either whole or cut up at local meat markets. A venison haunch can be tender if cooked properly.

Instructions

Oven Method for a Whole Haunch

1. Rinse the venison thoroughly under cold water to remove excess blood. Trim any fatty pieces from the meat.

2. Place the meat into a large bowl and add milk. Use enough milk to cover the meat entirely. Milk will tone down the strong flavor and tenderize the meat at the same time. Place the bowl in the refrigerator overnight or until the next evening.

3. Remove the bowl from the refrigerator and place on the cabinet. Place the haunch in the bottom of a roasting pan. Peel and wash as many potatoes, carrots and onions as needed and place them around the venison haunch.

4. Place 2 heaping teaspoons of flour in a 2 cup measuring cup. Fill the measuring cup with water and stir well. Pour the flour and water mixture over the haunch and vegetables. Take another 2 cups of water only and add to the pot. Add salt and pepper to taste.

5. Cover the pot with a lid and place in a preheated oven at 325 degrees for approximately 4 hours. Check once each hour to make sure all the liquid has not cooked away. If it has, add at least 1/2 cup of water to the pot and continue cooking.

6. Remove from the oven after 4 hours and the meat will be tender.

Chicken Fried Steak Method

7. Complete Steps 1 and 2 from the previous method.

8. Add 1 cup oil in a large skillet on medium heat.

9. Beat 1 egg and ½ cup milk in a small bowl. Put 2 cups flour in another bowl.

10. Remove the cut pieces of venison from the bowl of milk and first place the meat in the egg and milk mixture, and then dredge through the flour in the second bowl. Repeat the milk and egg, then the flour dredging again and place the meat in the hot oil in the skillet.

11. Place a lid on the skillet when the skillet is full of meat. Cook approximately 8 minutes. Do not turn until the bottom of the meat is golden brown. To check the bottom of the meat, gently lift up the edge of the meat with a fork. Turn the meat over when the bottom is brown and cook until done.

Tags: meat very, bottom meat, bowl milk, place meat, venison haunch

Pre Cook Chicken

As the original "white meat", chicken enjoys immense popularity on America's dinner table. But, due to time constraints that the American diner has in their daily lives, things that can be cooked ahead of time are prized as the ultimate time savers. Chicken fits that bill marvelously. With this article we will explore ways to pre-cook chicken and make dinner time a little easier. In it, we will cover both roasting a whole chicken and grilling breasts.

Instructions

Preparing the Whole Chicken

1. Wash the whole chicken, removing innards from the bird. In running cold water, rinse both the outside skin and inner cavity well. Pat dry and keep refrigerated. When you are ready to cook the chicken, lightly salt and pepper the entire bird. Take the rosemary and gently place it under the skin by gently separating the skin from the meat. Pre-heat the oven to 450 degrees.

2. Put the chicken into the pre-heated 450 degree oven. Allow the skin to brown lightly, about 10 minutes. At that point, lower the oven down to 350 degrees and allow the chicken to cook until, when inserted into the thick part of the thigh, the internal temperature is 160 degrees and the juices run clear from the thermometer insertion point.

3. Remove the chicken from the oven at 160 degrees. Place on a cutting board and allow the chicken to rest for 15 minutes. When able to touch it, place the chicken ion a plate and refrigerate. The chicken will cool and be able to sit for 3-4 days. Use the chicken for salads, or reheat in a microwave until warm.

Pre-cooking the chicken breast

4. Cut off any extra fat from the breast. If it is a whole breast, remove the center piece of cartilage as well. Season with a small amount of olive oil and salt and pepper.

5. Fire up a grill until medium hot. Using tongs, place the breast on the grill and allow to get grill marks on one side. Turn and allow the breast to cook until the internal temperature reaches about 160 degrees. Remove from the grill and place right into a refrigerator. When cool, place into small freezer bags and keep refrigerated until use. Use within 3-4 days.

6. The chicken can be shredded for salads, reheated slowly in an oven at 350 degrees for sandwiches and entrees or chopped up for pastas. Chopping it up prior to refrigerating allows you to have portion control.

Tags: oven degrees, allow chicken, cook until, days chicken, internal temperature, keep refrigerated, salt pepper

Make Wine Rings

Wine rings, also called "wine charms," are small rings that attach around the stem of a wine glass. By making each wine ring unique, guests can identify their own wine glass at parties; this prevents people from losing their wine glass, mistaking it for someone else's, or two people from drinking out of the same glass. Wine rings or charms are also good hostess gifts. Wine rings typically sell for $18 to $20 per set of six, but you can make them yourself for $5 to $10.

Instructions

1. Measure the circumference of the wine stems using the tape measure. Typically, wine stems are 1to 2cm in circumference. Add 2 to4cm to this measurement to account for the charm space.

2. Decide what colors you want your charms and rings to be. Depending on the decorations in your home, you may prefer gold or silver colored rings and bright or muted charms. You can get ideas for what finished wine charms look like by looking at wine charms sold by companies in the resources section below.

3. Visit local craft stores, such as Michaels or Hobby Lobby. Purchase 3 sets--6 individual earrings--of gold or silver hoop earrings. Ensure that the earrings will fit around the circumference, plus 3 to 4cm, of the wine stems you measured in Step 1.

4. Purchase charms or beads while at the craft store. Ensure that the charms or beads have holes in them. You should purchase at least 6 unique charms or beads, as each person will identify their drink based on their unique wine ring. Ideas for charms and bead designs can be found in the resources section below.

5. Attach the charms to the earrings. To do this, put the earring through the hole in the charm and let the charm hang loose on the earring. Repeat this step for each charm.

Tags: charms beads, wine charms, wine glass, wine stems, Ensure that, gold silver, identify their

What Goes With Clam Chowder

Clam chowder comes in New England or Manhattan varieties and remains a staple as a light meal in itself or as the opener to a larger entree. Like many soups, it always benefits from additional foods served with it, from a simple garnish to a full-bore banquet. Clam chowder is fish-based, with milk used in the New England recipe and tomatoes used in the Manhattan recipe. That makes a difference as to the best food to serve with it, though many dishes work equally well with both.

New England Style

New England style clam chowder (also known as Boston clam chowder) goes well with vegetables; an ear of corn or a serving of asparagus make outstanding garnishes. Many people like serving cornbread with New England clam chowder as well. Tuna fish sandwiches make a good lunchtime combo, as do green leafy salads on the side. For a more refined touch, include cucumber sandwiches on whole wheat bread. As a fish-based meal, it goes well with a glass of white wine.

Manhattan Style

Manhattan clam chowder originated in Rhode Island when Italian and Portuguese immigrants began substituting tomatoes for milk in the recipes. The use of tomatoes in Manhattan chowder makes it especially good with cheese-based dishes. A grilled cheese sandwich makes an excellent side dish, as does a cold sandwich with cheese or grated cheese to sprinkle on top. Additional tomatoes are not out of line either; sliced and placed on a sandwich, or just sprinkled on top of the soup. Like New England clam chowder, Manhattan style works well with white wine, though the tomato content means red wine isn't out of place either.

Both

Fannie Farmer recommends serving both types of clam chowder with bits of bacon or pork. As a fish-based meal, clam chowder goes well with other types of fish. If you're serving the soup as an appetizer, you can accompany it with any fish entree, from snapper to sole. If the chowder is the centerpiece of the meal, start with a shrimp cocktail or shrimp salad before serving the soup. Baked potatoes and similar potato-based dishes are often appropriate. And both forms of clam chowder go great with sourdough bread. Many traditional recipes call for a sourdough bowl in which to place the chowder, but you can use sliced bread or rolls just as easily. French bread works well too, as do saltine crackers and soup crackers.

Tags: well with, clam chowder, goes well, goes well with, chowder goes, chowder goes well

Take Winetasting Notes

A wine journal is a great way to record your impressions of different bottles. A wine journal can be as formal or informal as you wish, but take wine-tasting notes to better evaluate and compare wines. Over time you may discover that you develop an increasingly sophisticated palate and that you appreciate the taste and complexity of wine more all the time.

Instructions

1. Decide whether you want to record wine-tasting notes in hard or soft copy. Many bookstores, gift shops and web sites sell beautiful bound paper wine journals. These are both aesthetic and portable and have some basic formatting that can help you get started. However, there are also some great web sites for wine tasting. If you so choose, you can share your notes with other wine aficionados in an online forum.

2. Realize that there are no absolute rules in wine tasting. It should be fun and you should do what works best for you.

3. Read the label. Write down the name and variety of the wine, the year it was produced and the vineyard that produced it. Also include any other distinguishing or interesting information about the wine. Indicate where you bought the wine or where the wine tasting took place.

4. Use your sense of smell. Write your impressions of the wine's "aroma" or "fragrance." See if a word like "floral" or "grassy" comes to mind. Perhaps a specific flower scent, like roses or jasmine, suggests itself. If the scent reminds you of fruit, list the fruit fragrances. Berries, apples, pears or citrus are common scents for wine. Maybe the aroma makes you think of candy like caramel, butterscotch or chocolate. Other wines have a nutty or coffee scent. Definitely make a note if you taste chemicals or mold, since that indicates something is wrong with the wine.

5. Taste the wine. You may need more than one sip.

6. Make up you mind how sweet or dry the wine is. Note the degree: sweet, semi-sweet or dry.

7. Evaluate the acidity. A good balance leaves a wine tasting fresh or crisp. Too much acid makes the wine too tart or bitter; too little acid creates a flat or dull taste.

8. Note the alcohol balance. If the wine feels "hot" and difficult to drink, there is too much alcohol and you won't taste subtle undertones of fruit, nuts or chocolate. A good balance lets you taste all the wine's complex flavors.

9. Describe the "body" of the wine. Get a sense of the consistency of the wine. A wine with more body usually has more alcohol, sugar or tannin. Decide if the wine is "light," "medium" or "full-bodied."

10. Identify tannins in red wines. If your mouth "puckers" from the dry astringent taste, you are experiencing tannins. Notice if the tannins make the wine taste bitter or if they create pleasurable sensation of substance. Young red wines tend to have the most pronounced tannins.

11. Familiarize yourself with the characteristics of the main varietals. This gets easier the more tasting you do. For example, pinot gris/pinot grigio grapes are typically light and fragrant with floral or citrus tones. Depending upon when they are harvested and the methods of production, these wines range from light and fresh to rich and substantial.

12. Recognize any aftertastes. Once you swallow wine, you may notice a new sensation. For example, a wine that tastes very smooth at first sip can leave behind a pleasant "bite" of citrus or apple.

13. Think of foods that would compliment the wine. Make a note.

14. Write down the price by bottle and by case.

15. "Score" the wine as a whole. You can come up with your own rating system or simply summarize your notes. Explain the overall virtues and flaws of the wine and whether you would buy a bottle of it or order a glass of it.

16. Expand your wine-tasting notes to observe how a particular wine matures. For example, if you buy a few bottles of a vintage and taste it every 6 to 12 months, you can discuss your different impressions of the wine as it reaches different stages of its life cycle.

Tags: wine tasting, wine-tasting notes, good balance, impressions wine, wine journal, Write down

Use A Gravy Separator

Gravy separators aren't mysterious, and they should by no means frustrate you as you use them. Making use of simple scientific principles, well-constructed gravy separators can help you strain the fat out of more than just gravy. If you cook often, chances are excellent that you might find one to be your constant kitchen companion.

Instructions

1. Strain any large chunks out of your pan gravy. You can do this using a strainer or a slotted spoon if you like, but some gravy separators have strainers built into their tops (see reference 2). If your gravy separator is one of them, Steps 1 and 2 become combined.

2. Pour your pan gravy into the gravy separator. Use a ladle if the pan or container in which your pan gravy is in is too big to pour neatly into your gravy separator.

3. Rest the gravy for a few minutes, or until you see a layer of fat form at the top. Gravy separators are essentially pitchers with long spouts that start at their bottoms rather than on the top. Fat and water don't get along, so the fat will separate from the gravy and float on top of it. The spout on your gravy separator works by drawing the gravy from the bottom.

4. Pour your gravy carefully into your bowl or gravy boat. Stop pouring when you get to the layer of fat that was floating on top of your gravy.

5. Discard the fat, wash gravy separator, and repeat if your batch of gravy was too large for one pass through the gravy separator.

Tags: your gravy, gravy separator, your gravy separator, Gravy separators, gravy separators, into your, Pour your

Make Potato Chips With A Deep Fryer

Crunchy, salty potato chips can be enjoyed on their own or with any of a variety of dips. They are great for parties because they are enjoyed by most people and hold up well when left sitting out for a long time. You can buy large bags of potato chips, but you may find that many of them are crushed into crumbs. Making your own with a deep fryer, you'll have plenty of whole, homemade potato chips to serve at your next party.

Instructions

1. Fill deep fryer with oil, according to the directions for your fryer, and heat the oil to 350 to 375 degrees Fahrenheit.

2. Cover a cookie sheet with a few layers of paper towels and set it aside.

3. Rinse all of your potatoes in cold water to remove any dirt. Peel the potatoes if you don't want the skin on your chips; otherwise, leave them unpeeled.

4. Slice potatoes so they are 1 to 2 mm in thickness, or 1/32 to 1/16 of an inch, with a potato slicer. The number of potatoes that you slice depends on the amount of chips you want.

5. Soak the potato slices in cold water for five minutes and then drain them in a colander. Pat the potato slices dry between two layers of paper towel.

6. Drop five to 10 slices of potato into the fryer at a time, depending on how big your fryer is. You want to make sure that the slices have plenty of room so they don't clump together. Drop them gently, careful to watch out for any grease splatters to avoid burns.

7. Scoop the chips out of the fryer once they float to the surface. Lay the chips out on the paper-towel covered cookie sheet to dry. Sprinkle the drying chips with salt before placing another handful of sliced potatoes into the fryer.

8. Continue the above steps until all of your chips are fried.

9. Store your chips in a large plastic zipper bag to prevent them from going stale.

Tags: potato chips, your chips, cold water, cookie sheet, deep fryer

Tahini Paste Vs Peanut Butter

Peanut butter on bread

Tahini paste and peanut butter both are nut-based substances used in a variety of dishes. Tahini is sesame-based, while peanut butter is made from dry-roasted, ground peanuts. Both are popular sandwich spreads.

Tahini Uses

Tahini paste is used in hummus and other Mediterranean and Middle Eastern dishes. Hummus is a popular spread made with garlic, mashed chickpeas, tahini and lemon juice. It commonly is used as a dip for pita bread. It also is used in halva, a traditional Mediterranean confection containing honey and fruits or vegetables.

Peanut Butter

Peanut butter as we know it first was patented by Dr. John Harvey Kellogg near the turn of the 20th century but was a long time in the making. According to peanutbutterlovers.com, peanuts were ground in Africa for stews in the 15th century, and Civil War soldiers used to eat "peanut porridge" None of what was developed was much like the jars we're used to today.

Flavors

Both tahini and peanut butter are high in protein. Tahini has a milder flavor than commercial peanut butter and has a thinner consistency; however its flavor does resemble that of raw peanut butter.

Substitutions

It is possible to substitute three parts of creamy peanut butter plus one part sesame oil when making hummus.

Storage of Tahini and Peanut Butter

Neither tahini nor peanut butter require refrigeration and can be stored for long periods of time in cool, dry places. Should the oil separate from either, simply stir them to reconstitute the pastes.

Tags: peanut butter, Tahini paste, tahini peanut butter

Freeze Canned Cranberry Sauce

Freeze leftover cranberry sauce to use at a later date..

No Thanksgiving dinner is complete without cranberry sauce, but if you opened one too many cans, don't throw it away--you can freeze the canned sauce to use in other recipes. Freezing leftover cranberry sauce is a great way to save money and a trip to the grocery store later. If you're sick of turkey, you can use the cranberry sauce in a variety of other ways, such as on brie sandwiches and in desserts. Add this to my Recipe Box.

Instructions

1. Spoon the leftover canned cranberry sauce into a plastic freezable container featuring an air-tight lid. Choose a small, 1-quart capacity container to ensure the sauce freezes in a timely fashion, such as within four hours. Leave a little space between the sauce and the top of the container, as the cranberry sauce may expand as it freezes.

2. Place the lid on top of the plastic container. Press down firmly to ensure a secure closure. Make sure the container rim is moisture-free prior to placing the lid on top to create a proper seal.

3. Pull a piece of freezer tape off of its dispenser. Wrap the piece of tape around the bottom of the container's lid to further protect the cranberry sauce from freezer burn and other food odors.

4. Use a marker to write the product name and date on the freezer tape for convenience. Place the container of cranberry sauce into the freezer.

Tags: cranberry sauce, container cranberry, container cranberry sauce, cranberry sauce into, freezer tape, leftover cranberry, leftover cranberry sauce

Use A Microwave To Ripen Avocados

Quickly ripen and soften your avocados by heating them in the microwave.

Avocados are sold hard and unripe, so you need to wait a few days before they are soft and ready to use. If you need a ripe avocado before they are ready, you can use your microwave to simulate the ripening process so they will be ready for immediate use. The California Avocado Commission does not recommend microwave-ripening of avocados, so try to purchase yours two to five days before you will need them. The flavor of the avocado will be affected by microwaving instead of natural ripening.

Instructions

1. Poke holes all over the avocado with a fork.

2. Place the avocado on a paper towel.

3. Put the avocado and paper towel in the microwave.

4. Set the microwave to medium heat.

5. Cook the avocado in the microwave for 30 seconds.

6. Remove the avocado from microwave and let it cool until it is comfortable to touch.

7. Squeeze the avocado in your hand to check for softness. The avocado should still feel firm, but you should be able to press into it when gently squeezed.

8. Place avocado back in microwave and cook for another 30 seconds until soft if necessary.

Tags: avocado paper, avocado paper towel, before they, days before, paper towel

Make A Multitiered Cake

Multi-tiered cakes look intimidating, but they're fairly easy to do if you follow the instructions to the letter. Create a tiered cake using dowel rod construction or push-in pillars. If you're taking the cake to the location of a special event, transport the cake in separate layers and assemble at the site.

Instructions

Dowel Rod Construction

1. Position the first layer of the cake on the foundation. Ice the bottom layer. Use the cake board of the next layer and center it on the top of the first layer. Press gently to create an outline of the size of the next layer.

2. Use the outline as a guide to position the dowel rods. Determine the number of dowel rods based on the size of the cake base and the number of tiers.

3. Insert the first dowel into the bottom layer, taking care to push it in straight down to the cake board. Mark the exact height of the dowel by making a scratch with a sharp knife right where the dowel emerges from the cake.

4. Pull the dowel out of the cake. Using the marked dowel as a guide, cut all the dowels for the first layer the same length.

5. Insert the cut dowels into the bottom layer, spacing them evenly 1 1/2 inches inside the outlined impression of the next layer. Set the next layer in place.

6. Continue this procedure for each tier of the cake. Make sure each dowel touches the cake board. Complete the decorating when the cake is assembled.

Push-In Pillar Construction

7. Set the first layer of the cake on the base and ice it. Take the separator plate for the next tier and gently press it, feet down, into the top of the base layer. Center the separator plate so that the feet mark the surface of the base layer for the position of the push-in pillars.

8. Place the next layer on its separator plate. Secure the layer to the plate with a little icing. Ice the layer.

9. Set the push-in pillars into the first layer using the marks left by the feet of the separator plate in Step 1 of this section. Push the pillars straight in until they touch the cake board.

10. Position the next layer atop the pillars. Continue to add layers until the cake is assemble. Do not mark the top layer. Decorate the assembled cake.

Tags: next layer, first layer, cake board, separator plate, bottom layer, layer cake

Thicken Soup With Corn Starch

Measure the soup's volume before beginning.

Cornstarch is obtained from the kernel of the maize plant.You can use it in cooking as a thickening agent for liquids such as sauces, gravies and broths. If you add too much water or broth to a soup, you can use cornstarch to thicken it to your preference. Using cornstarch, you can transform soup with broth no thicker than water to a gravy-like consistency, and anywhere in-between. Thickening soup with cornstarch requires approximately 15 minutes.

Instructions

1. Pour 3 tbsp. water into a small bowl for every 3 cups of soup you need to thicken. Microwave in 15-second increments until it boils.

2. Add 4 tbsp. cornstarch to the boiling water for every 3 cups of soup. Whisk the cornstarch into the water until it forms a smooth consistency.

3. Pour the water and cornstarch mixture into your soup and stir with a wooden spoon for 60 seconds. Simmer the soup for 15 minutes over low heat.

4. Sample the soup's broth. If it is not thick enough for your taste, make a second batch of water and cornstarch and repeat the process.

Tags: cups soup, every cups, every cups soup, water cornstarch

When Are Habanero Peppers Ripe

Habanero peppers are warm-season vegetables.

Habanero peppers are one of the world's hottest peppers. They take a while to ripen after you transplant them or grow them from seeds. The peppers turn from green to red or orange when they ripen. Habanero peppers thrive in hot weather and acidic soil. The peppers do not require much water. In fact, too much water can cause the produce to have a bitter flavor. While the peppers are very hot in flavor, they are also rich in vitamin C. You can create salsa with the peppers or add them to your favorite dish to add a spicy flavor.

Habanero Care

Grow the peppers when the threat of frost passes, because they do not tolerate the frost. Habanero plants require temperatures between 70 and 85 degrees Fahrenheit before they produce peppers. Habaneros can often tolerate higher temperatures during the daytime. Remove small flowers until the plants become established if you are growing them from transplants. Water the plants only once a week to stress the plants to produce the hottest peppers. Watering the plants more often will create milder peppers.

Harvest Time

Inspect the habanero peppers between 100 to 120 days after you plant them. The time it takes for the peppers to ripen will depend on sunlight, water and soil conditions. Habanero peppers will remain green when they sprout on the plants, but they will change in color when it gets closer to harvest time. Check on the habanero peppers daily to determine when they are ready for harvesting.

Harvest Signs

Habanero peppers will transform from green to red or orange in color. You will no longer notice any green on the peppers when they ripen completely. Inspect the size of the habanero peppers. Peppers that are three-quarters inch or larger in diameter are ready for harvest because they have reached the desired size. Harvest the habanero peppers as they ripen so that the plant can dedicate its energy into producing new peppers.

Harvest Tips

Wear gloves when handling the habanero peppers to prevent irritation to your skin or eyes. Cut the habanero peppers from the plants with pruning shears. Cut the peppers off at the stem, leaving up to an inch of the stem attached to the peppers. Avoid pulling or tearing the peppers from the plant, because you can damage it. Store the harvested peppers in a paper bag in the refrigerator crisper drawer. Wash the habanero peppers off with cool water before you use them.

Tags: when they, habanero peppers, they ripen, because they, from green, from green orange, green orange

Make Banana And Strawberry Jello Salad

Make Banana and Strawberry Jello Salad

Fruit flavored gelatin is popular in the summertime. It is a quick and easy dish to bring to family dinners and reunions. This is also a good snack to eat in the evenings after dinner too. By adding some fresh fruit, it can liven up the taste of something plain and dull. Fruits add a fresh taste and fun colorful texture.

Instructions

1. Prepare the strawberry JELL-O as directed on the box. Let it cool and then pour into the cake pan.

2. Slice the banana and slice about 1 cup of fresh strawberries. You may also use frozen strawberries too.

3. Add them into the JELL-O mixture in the cake pan. Spread all of the fruit apart so that it is not just in one area of the JELL-O.

4. Pour your chopped nuts into the mixture if desired.

5. Cover the JELL-O in the pan with some plastic wrap or a lid. Let it cool for several hours or chill overnight so that the fruit sets up in the JELL-O. Spread a layer of whipped topping over the JELL-O and add additional slices of fruit to the top if you would like. This is a great summer dessert to serve at a cookout.

Tags: Banana Strawberry, Banana Strawberry Jello, Jello Salad, Make Banana, Make Banana Strawberry, Strawberry Jello, Strawberry Jello Salad

Homemade Cheese Curds

Homemade Cheese Curds

In a day and age when every food product seems to be filled with chemicals, additives and preservatives you can't even pronounce, it's nice to find ways to do things from scratch. Making cheese curds might sound about as likely as conquering rocket science. However, it is much easier to make than you think.

Recipe

Your ingredients will include powdered skim milk, whipping cream, vinegar, and salt. The vinegar becomes the acid necessary for curdling your cheese. Using powdered skim milk and the whipping cream will give you the desired texture in your cheese as opposed to using 2 percent or whole milk, which makes it harder to form the curds.

Mixing

Mix the powdered milk according to the directions on the box. Mix this with the whipping cream and heat the mixture on the stove. Remove it from the stove eye just before it reaches a boil. You can heat this liquid directly on the stove since the quantity is too large to place in a double boiler.

Set the mixture aside and add the vinegar. Stir well then allow it to cool completely. Once it has cooled you can strain it by pouring it into a colander that has small holes to remove the whey. The whey is the liquid that remains after the firmer cheese curds are formed. Once you have thoroughly strained the cheese, pour the curds into a bowl and add the salt.

Proceed

This process is a quick way to make your own cheese curds. The curds you produce will be soft. However, if you prefer an even softer cheese, then your next step is to either leave it as is and refrigerate or to add a little cream to give it an even silkier texture.

Pour the cheese, which is more like a Ricotta or cottage cheese, into a container that you can tightly seal. Refrigerate until ready to use. It should stay fresh and edible for up to two weeks.

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Prune Tomatoes After Hot Days

In order to produce luscious tomatoes, you will need to prune your tomato bushes. Pruning your tomatoes will help keep leaves and fruit off the soil, which will prevent insects and disease from infecting the tomato plants. Pruning will also prevent tomato vines from overgrowing and produce bigger and better tasting tomatoes.

Instructions

1. Examine the vine and determine the shape you wish the vine to take.

2. Prune the leaves and stems that are touching the ground by taking the sterilized pruning shears and cutting the bottom branches at the main stem.

3. Prune the rest of the tomato vine by first locating the suckers. A sucker is a shoot that is growing out between two stems. If you have two strong stems growing off the main vine and a sucker in between the two stems, that sucker will eventually become a strong stem. Too many stems will produce smaller, less succulent fruits.

4. Hold the base of the two stems with your thumb and index finger.

5. Grab the sucker with your other hand and simply pinch it off by working it in a back and forth motion.

6. Re-examine the plant. Are you happy with its shape or do you want to prune further? Evaluate after every step and assess the plant.

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