Cook With Fresh Gingerroot

Ginger in its freshest form is called gingerroot, and this pungent and spicy hot substance is very versatile. Pale-yellow or ivory in color, Gingerroot can be used for medicinal purposes as well as for cooking. Asian cultures use gingerroot to flavor a variety of foods-from desserts to meats and even wine. The tan skin should be peeled to release the sweet peppery flavor inside (too much of a sniff and you'll sneeze), and then sliced, minced or chopped for use in your favorite recipes. Try these tips to increase your success when cooking with fresh gingerroot.

Instructions

1. Freshness is very important; so choose succulent and firm gingerroots with smooth skin. Avoid any that look shriveled or dry. Check for a pungent and spicy fragrance.

2. One gingerroot can provide seasoning for many recipes; therefore it is in your best interest to slice off only what you need at the time (a knob or small piece), and store the remainder.

3. To store gingerroot, consider these alternatives:

a) Wrap it in a white paper towel and place in a plastic bag. It can be refrigerated for up to three weeks.

b) Place unpeeled piece in a plastic freezer bag and freeze for up to one month. When using the freezer method, slice off a frozen piece and return the remainder to the freezer.

c) Store ground or candied ginger in a cool, dry, dark place.

4. Always remove the skin with a vegetable peeler or small paring knife. Then you can slice, mince, chop or grate the ginger root as the recipe requires. If you use a lot of ginger in your recipes, consider purchasing a ceramic ginger grater.

5. To know how much to use in a recipe consider these facts:

a) Ground ginger should not be substituted in recipes that specifically require fresh ginger root.

b) Minced fresh gingerroot has the most pungent flavor.

c) One tablespoon of grated fresh gingerroot is equivalent to 1/8 teaspoon of ground ginger.

6. Use fresh gingerroot in stir-fry (especially with beef), sauces, curry dishes, salad dressings and steamed vegetables.

7. For sweets or as a topping for fresh fruit, try using candied or crystalized ginger (cooked in a sugar syrup and coated in granulated sugar) or preserved ginger (marinated in a sugar-salt mixture).

8. Dried powdered ginger, because of its more intense flavor should be used in baking breads, desserts and cookies (gingerbread and gingersnaps).

9. Pickle peeled slices of ginger root by placing them in a jar and pouring dry white wine or vinegar over them; then tightly seal. Refrigerate and store for up to six months. Use the ginger flavored wine as a salad dressing or meat marinade. Pour additional wine in the jar to keep remaining ginger moist and return to the refrigerator. The pickled slices can also be used as a condiment especially when serving Sushi or other Asian dishes.

10. Enjoy a glass of ginger tea. Not only does it taste good; but it also calms an upset stomach, aids in digestion and gives you an energy boost.

Tags: fresh gingerroot, ginger root, consider these, pungent spicy

Nice Restaurants In Philadelphia

After visiting Philadelphia's historic sights, a fine table is waiting for you.

The "City of Brotherly Love" is a great place to dine out. Philadelphia Magazine writes that "Philly's Center City restaurants offer an appealing combination of American cuisine and international fare." Everything from French, to Japanese, to Traditional American. Settings range from sumptuous to comfortable.

Bibou

The New York Times writes that "just a block from Philadelphia's famed Ninth Street market, the lack of a liquor license isn't a negative; it's a selling point." Bibou's BYOB policy allows the chef, Pierre Calmels, who worked at haute cuisine places like Le Bernadin in New York, to focus on the food. Dishes are modern French, with appetizers like foie gras and escargot. Mains include pan-seared skate and braised pig feet. This is all served in a pretty, but unpretentious cream and wood paneled dining room.

1009 S Eighth St,

Philadelphia, PA, 19147

215/965-8290

biboubyob.com

Alma de Cuba

Perennially atop best of lists (it's in Zagat Guide's top five for 2009) is this Latin classic. The chef, Douglas Rodriguez, does a modern take on Cuban food in an upscale environment of white tablecloths and fresh flowers. Specials include a cumin-scented black bean soup with sour cream and braised pork. The cocktails list includes cuba libres, caipirinhas and frozen mojitos.

1623 Walnut St,

Philadelphia, PA

215/988-1799

almadecubarestaurant.com

Le Bec Fin

This restaurant is the definition of old-school Philadelphia, with its dramatic chandeliers, flower arrangements and red leather chairs. Lonely Planet says that "many gourmets rate Le Bec-Fin as the country's best restaurant for its setting, service and superb French food." The menu includes beef entrecot, duck confit, poached rabbit loin and lots of other classics. Pair this with champagne, wine or one of several creative cocktails.

1523 Walnut St, Center City, 19102

215 567 1000

lebecfin.com

Tags: Center City, writes that

Make A Muffin Tin Apple Pie

Make a Muffin Tin Apple Pie

Muffin tin apple pie is a quick way to make a homemade treat that can be popped into lunch bags or used as an elegant dessert, topped with whipped cream and a sprinkle of cinnamon. When you make these delightful tarts, remember to chop the apples much smaller than you would for a pie, about ¼-inch cubes. The smaller pieces, for the smaller pies, will make eating easier and the appearance more appealing.

Instructions

1. Peel, core and chop the 2 Granny Smith apples.

2. Combine and toss the apples, brown sugar, flour and cinnamon, in a large mixing bowl.

3. Unroll the pie crust on your work space. With a four-inch (diameter) cup, glass or bowl, cut out five circle pieces of crust. Place one crust circle in each of five muffin spaces, press to mold it to the inside.

4. Evenly divide the apple mixture into the five crusted muffin cups.

5. Knead the leftover crust pieces and roll it out with your rolling pin. Cut thin strips of crust and place them over the little pies, first one way then the other, making a crisscross on each. Or use a second pie crust, cutting three inch (diameter) pieces and covering the entire top of each tart. Make slits to allow the steam to escape.

6. Cut off any excess crust from the thin strips (or top crust) and press the edges of the top and bottom crusts together by pinching or using a fork.

7. Bake the muffin tin apple pies in a preheated 425 degree oven for 18 minutes. Allow the tiny pies to cool within the muffin tin before removing them.

Tags: Make Muffin, Make Muffin Apple, Muffin Apple, strips crust, thin strips

Put On A Chili Cook Off

Plan chili cook-offs according to regional seasons.

Whether you favor a barn-burning hot chili or a mild white chicken chili, chili cook-offs are fun community events that raise funds and encourage camaraderie. A favorite fundraiser for schools, civic organizations, churches and nonprofit organizations, a chili cook-off should reflect the interests of your local community. If you live in an area famous for hog farms, make a "pork chili" category. A Florida chili cook-off may feature a category that includes Cuban or tropical ingredients. For chili cook-offs in Milwaukee, create a "brewer's best" category. No matter what the local flavor, encourage entrants to get creative. Just don't forget to provide plenty of antacids.

Instructions

Planning a Successful Chili Cook-Off

1. Schedule the event carefully. Consult community calendars to check for school events, civic events, religious festivals and athletic competitions. Take the season into consideration. It's best to avoid planning a chili cook-off around busy holidays unless the chili cook-off is scheduled to be part of the festivities, such as a 4th of July chili cook-off. Remember to take into account cultural events as well, including major televised sporting events.

2. Estimate the number of volunteers needed and recruit an ample number of people to help with a money table, set-up, serving, judging, music or emceeing, photography and clean-up. Ask volunteers who are unavailable on the day of the chili cook-off to assist with preparatory tasks like advertising. Plan what, if any, compensation volunteers will receive. Compensation could, for example, be a free meal pass to the event.

3. Advertise the chili cook-off to your target audience, whether it is an entire community, an academic community, or a congregation. Begin occasional advertising at least four to six weeks in advance, increasing the frequency and medium of advertising as the chili cook-off date draws near. Remember to include advertising mediums like fliers, newspaper ads and mailers. Spread your message via radio stations, TV channels, websites, e-mails, text message blasts, and social networking venues like Twitter and Facebook.

4. Communicate the essential information about the chili cook-off clearly. Include time, place, entry fees or meal ticket prices, chili judging categories, prizes, the identity of the event sponsor and the cause the proceeds will support. Also include inclement weather plans, if relevant.

Implementing a Successful Chili Cook-Off

5. Equip the facilities with adequate tables, chairs, lighting and sound equipment. Don't forget extra items like extension cords and hot pads. Dining supplies should include serving spoons, bowls, plates, spoons and napkins. Provide condiments and garnishes unless it is specified that participants provide their own. Designate a volunteer to serve as a last-minute emergency person available to run errands or procure forgotten supplies.

6. Decorate the facility after ensuring that all basic equipment is ready. Follow a theme, or decorate in bright, classic southwestern colors like red, yellow and green. Hang streamers, use colored table cloths, or feature pinatas for children's entertainment.

7. Provide judges with clipboards and writing implements along with tasting instructions for your chosen categories, whether they be "most unusual recipe," "hottest chili," "best in show" or "best chicken chili." Include in the tasting instructions considerations like taste, appearance and texture.

8. Award prizes for all of your chosen categories to the chili cook-off winners. Prizes might include gift certificates or a chili pepper trophy. Make sure a volunteer photographer has the opportunity to take pictures of the winners with the judges.

Publish the results -- along with pictures -- in your organizational newsletter, on your website, or in your local newspaper.

9. Offer to donate any leftovers to local soup kitchens or homeless shelters. You could also donate leftovers to local firehouses or police departments.

Tags: chili cook-off, chili cook-off, chili cook-offs, along with, chicken chili

Use A CrèMe Brulee Torch

The creme brulee torch may have a home in the kitchen, but you don't have to keep it stored in a cupboard for those special dessert occasions. The torch can be used in the kitchen for many other dishes, and around the house for several quick tasks.

Instructions

1. Make creme brulee following your favorite recipe. To caramelize the top, turn the torch on and adjust the flame so it shoots out a minimal flame. Wave the torch just over the surface of the brulee until the sugar caramelizes and turns golden brown.

2. Brown vegetables, lasagna, ribs, and any other foods that need that final browning before serving.

3. Melt the cheese on bread by holding the torch over each piece for a few seconds until the cheese bubbles and browns.

4. Finish meringue on pies, baked Hawaii or other desserts with the torch using a slow sweeping motion over the surface for a few seconds.

5. Get rid of those pesky weeds in a small flower garden. Brush the torch flame over the top of the weeds, and they'll shrivel right up.

6. Store the torch in a safe place away from children. Some creme brulee torches come with stands to keep the torch sitting upright. Others also have safety locks to ensure they aren't ignited by accident.

Tags: creme brulee, over surface

Make Sugared Nuts

Make Sugared Nuts

Sugared nuts are sweet and spicy treats that make a great addition to any party table. Packaged in decorative containers, they can also be handed out as delicious homemade gifts. This recipe can be easily adapted to reflect regional and personal preferences, using nuts commonly found in your area or popular combinations of spices. The end product stores well, so you can always have a ready supply on hand.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spread the nuts evenly across an ungreased baking sheet, and place the sheet in the oven for eight to 10 minutes, or until they are golden brown. Remove the nuts from the oven, and allow them to cool slightly.

2. Combine the sugar, brown sugar, cinnamon, butter and water in a saucepan while the toasted nuts are cooling. Cook the sugar mixture over medium heat, stirring constantly, until the sugar completely dissolves. Add the nuts, and mix until all the nuts are evenly coated with the sugar syrup.

3. Line a baking sheet with parchment paper, and distribute the nuts evenly across the paper. Place the nuts into the oven, and bake for 15 minutes. Once every five minutes, remove the nuts from the oven and give them a quick stir to ensure even baking and to visually confirm that they are in no danger of scorching.

4. Remove the baking sheet from the oven when the glaze on the nuts is crisp and golden brown. Allow the sugared nuts to cool completely before sampling.

5. Add other spices to suit your tastes. Some common additions include allspice, ground cloves, ginger, nutmeg and vanilla. Stir in 1/4 to 1/2 tsp. of your favorites to achieve a custom blend. For a more elegant version, add 1 tbsp. of orange liqueur and ½ tsp. of grated orange peel.

Tags: baking sheet, from oven, nuts evenly, evenly across, golden brown

Madras Curry Powder Vs Madras Curry Paste

Madras Indian dishes, which are known for being spicy, use Madras curry powder and paste to season many different kinds of dishes--from vegetable to meat to lentil dishes.

Ingredients

Madras curry powder is a mixture of many spices, including curry leaves, coriander, turmeric, cumin, cinnamon, chili pepper, bay leaves, cloves, fenugreek and black pepper. Madras curry paste is a combination of those same ingredients in the powder, but also includes cilantro, salt, ginger, garlic, cardamom and paprika, which is then mixed with oil (and sometimes vinegar) to make a paste.

Distinction

Madras curry paste is generally more intense in flavor, but not necessarily spicier, than the Madras powder. Madras curry powders vary in flavor and strength.

Uses

Madras curry powder and paste is often combined with yogurt or coconut milk to give the curry a more creamy texture. Fruit juice may also be used. Madras curry, whether from paste or powder, adds flavor to all sorts of dishes.

History

Madras curry originated in the south of India in a city named Madras, now known as Chennai. Southern India is known for its scorching temperatures, where chili peppers thrive, explaining why many southern Indian dishes are so fiery.

Fun Fact

The English, who became addicted to curries, exported curry powder from Madras to England. The Madras curry that's in England now is nowhere to be found in actual Madras.

Considerations

Once open, curry paste should be kept in the refrigerator. Curry powder is best if bought in small quantities because it loses its flavor quickly (like most dried spices). It's best to replace curry powder every six months and store it in a cool dark place.

Tags: Madras curry, curry powder, Madras curry powder, curry paste, curry powder paste, Indian dishes, Madras curry paste

Buy Polenta

Invigorate your normal family suppers by serving a staple food of the Italian cuisine, polenta. This interesting dish originated from Italy's peasantry centuries ago. Polenta is made by simmering corn meal with water and salt into a thick pudding-like concoction. It is then seasoned with butter and Italian cheese and served as is or used as the base for other dishes, such as chicken cacciatore or sausage and peppers.

Instructions

1. Read the label ingredients on the dry polenta meal that you buy. Make sure the corn meal is stone ground, which is tastier.

2. Find out if the corn meal polenta is whole grain or degerminated. Since whole grain polenta has a coarser texture, you'll want to buy polenta with degerminated cornmeal, which has a finer texture.

3. Decide whether you want to cook polenta on top of the stove or in the microwave. The stove-top method is traditional but risky, because you must stir constantly. If choosing the microwave method, buy polenta made from medium-ground cornmeal.

4. Buy pre-cooked polenta, sometimes known as "polenta chubs." Italian grocery stores and even some supermarkets are selling polenta chubs. The chubs are easy to use and you can serve them as is or heated. Just unwrap, slice and serve.

5. Get seasoned polenta chubs when eating the polenta as is, without highly flavored sauces or other ingredients. If using polenta as the base for stews or meat dishes, buy unseasoned polenta chubs.

6. Contact an Italian specialty foods supplier for the widest selection of polenta products available. Many now sell certified organic polenta.

Tags: polenta chubs, corn meal, whole grain

Nutritional Information For Popeyes Chicken

The crunch of a crispy fried chicken leg is a familiar American treat. One of the most popular choices for take-out chicken is Popeye's, a company that has been around for more than 35 years. While fried chicken is usually thought of as a forbidden, cholesterol-laden indulgence---and Popeye's is no exception---learn the nutritional facts about the restaurant's menu so you can order wisely.

Fat and Cholesterol

For those watching their fat intake and keeping track of their cholesterol reading, fast food restaurants are usually an iffy choice. The American Heart Association recommends that most adults restrict their fat intake to 30 to 35 g per day. A typical Popeye's meal of two pieces of dark meat chicken, mashed potatoes with gravy and a biscuit contains 46 grams of fat. The same meal has 207 mg of cholesterol, compared to the daily-recommended amount of 300 mg. However, it is possible to have a tasty Popeye's meal with a much lower fat and cholesterol count; a mild-flavored skinless chicken breast with the breading removed, a side dish of green beans and corn on the cob only add up to 5 g of fat and 10 mg of cholesterol.

Calories

Avoiding fat and cholesterol-laden choices will almost certainly reduce caloric intake when it comes to Popeye's menu choices. However, one serving (six pieces) of Cajun wings has 595 calories--the highest number of calories. Both grilled and crispy sandwiches come in at about the same number of calories. Lower calorie sandwiches include the loaded chicken wrap and the chicken biscuit. Individual pieces of chicken all come in under 400 calories; it's the biscuits, mashed potatoes, French fries, and other side dishes that make the calorie count soar.

Sodium

It's hard to avoid an overload of sodium at any fast food restaurant, and Popeye's is no exception. The USDA's recommended daily allowance of sodium is 2400 mg per day. A crispy chicken sandwich and an order of French fries exceed that allotment for the entire day. An order of chicken tenders in itself has over 2000 mg of sodium. Even the vegetables, such as green beans, are loaded with sodium, although plain corn on the cob has no sodium at all. A po' boy sandwich is a decent option, as it only has 560 g of sodium.

Protein

For those not particularly worried about calories, fat or sodium, Popeye's provides plenty of protein. According to the FDA, adults should generally make sure they get between 65 and 80 g of protein a day, dependent on whether their calorie count is closer to 2000 or 2500 calories. Popeye's chicken breasts or tenders provide nearly half of the protein required for one day.

Carbohydrates

The heaviest concentration of carbohydrate-laden menu items at Popeye's come with breaded and bread-type items. For example, biscuits, cinnamon apple turnovers, po' boys and crispy or grilled chicken sandwiches each contain over 200 g of carbohydrates. When choosing menu items, keep in mind that about half of an individual's calories usually comes from carbohydrates.

Tags: calorie count, fast food, French fries, fried chicken, green beans, mashed potatoes, menu items

Uses For Unripened Tomatoes

Add unripe, green tomatoes to stews or sauces.

Not every tomato gets to ripen on the vine before cold weather hits. If you've grown tomatoes during the summer and find that you have handfuls of unripened fruit at the end of the season, you can still take advantage of the unripe fruit's tangy taste and dense texture without attempting to ripen the fruit on the counter top.

Green Tomato Salsa

Make a version of salsa verde using unripe tomatoes instead of tomatillos. The acidity of the green tomatoes will give the salsa a bright taste and will enliven a standard spicy dish, such as spiced grilled chicken or beef. To make a salsa, chop up the tomatoes along with a sweet onion. Place the chopped vegetables in a dish, then add the juice of one lime and a handful of chopped cilantro. The salsa will develop flavor as the lime juice melds with the tomatoes and onion, so let it sit for a few hours before using.

Fried Tomatoes

Unlike ripe tomatoes, which can be too soft to withstand being battered and fried, green unripe tomatoes are sturdy and thick and can take the heat of the frying pan. Use 1/2 inch thick slices of tomato for a toothsome snack. Recipes for fried green tomatoes vary. Some use cornmeal as a coating while others use flour or bread crumbs. Some recipes have you dip the tomato slices in beaten eggs while others use buttermilk. What the recipes share in common is the addition of cayenne pepper for a little heat. Eat the tomatoes on their own or place them on a roll and eat as a sandwich.

Chutney

Use unripe tomatoes to make a chutney that's perfect for adding flavor to Indian dishes or any other meal that needs a tangy sauce. If you are comfortable canning, you can prepare a large batch of chutney and divide it into individual sterilized glass jars, then preserve for later. Simmer chopped unripe tomatoes with a chopped onion, sugar, the spices of your choice and vinegar for an hour, until the chutney is thick.

Salad

Lightly cooked, slightly warm unripe tomatoes work well in a salad. For a sweet and tart salad, try sauteing sliced unripe tomatoes with sliced ripe stone fruit, such as a peach or nectarine, then toss with vinaigrette. Fried green tomatoes make a good replacement for fried chicken on top of a salad of romaine lettuce and buttermilk dressing. Another option is to use unripe tomato salsa in place of a dressing on a taco-style salad.

Tags: unripe tomatoes, green tomatoes, fried green, tomatoes make, tomatoes with, unripe tomatoes with, while others

Grow Grapes For Wine

To produce good wine, you must first produce high quality grapes. Although growing wine grapes can be a challenge, the results are often worth the effort. If you are interested in creating your own vineyard, just follow these steps to grow grapes for wine.

Instructions

1. Determine if you live in an appropriate climate. Grapes grow best in areas with warm, dry summers and mild winters. Grapevines will die if winters are too cold for a long period of time, yet they do need a period of winter dormancy. Very humid conditions may cause diseases. The growing season must be long enough for grapes to mature adequately.

2. Choose a spot to plant your grapevines. The plants will thrive on ground that slopes to the south or southwest, as they will receive more sunlight. Avoid planting near trees--you don't want your plants to be shaded from the sun. The soil should allow for good drainage so the roots aren't continually saturated in water.

3. Decide which types of grapes you want to use. Red and white wines are usually produced by different types of grapes. Some wines are made from a blend of different grapes.

4. Provide support for your grapevines. A training or trellising system of the appropriate height and strength will keep the fruit up off the ground.

5. Turn the grapes into wine. You can either sell your grapes to a local winery or produce the wine yourself. Whichever method you choose, be prepared with the necessary equipment.

6. Prune your plants during the winter months. Proper pruning encourages the growth of higher-quality grapes.

Tags: types grapes, your grapevines, your plants

Make An Avocado Soft & Ripe For Guacamole

Avocados ripen quickly.

The avocado dates somewhere between 7,000 and 5,000 B.C. The fruit originated in Mexico. Evidence shows that people domesticated the avocado in Peru around 750 B.C. Archaeologists found avocado seeds in Incan tombs. Avocados that are ripe have a soft feel. Unripened avocados are very hard. Speed up the ripening process with a few simple steps and make your guacamole.

Instructions

1. Place avocados on the countertop. They ripen naturally within a few days and are ready to use for your favorite guacamole recipe.

2. Place avocados in a paper bag. Add a banana or an apple to the bag. Both apples and bananas release a gas called ethylene, which is a ripening agent.

3. Close the paper bag tightly. Leave the bag at room temperature until ready to make guacamole. This usually takes two to five days depending on the avocado's initial ripeness.

4. Remove the avocados from the bag and refrigerate them, if the avocado fruit is ripe before it is needed. They will keep for an additional two to three days.

Tags: Place avocados

Make Kasha

Kasha is a hot cereal that originates from Europe. Kasha, also referred to as buckwheat groats, is low in calories and fat. Kasha is delicious by itself or can be served along side other dishes. Make Kasha for breakfast or serve it at dinner along side your favorite seafood.

Instructions

1. Pour the broth into a large sauce pan. Place the sauce pan on the stove and turn the burner to high. Bring the broth to a rolling boil.

2. Crack the egg into a bowl while you are waiting for the broth to boil. Beat the egg with a wire whisk until it is slightly frothy.

3. Place the buckwheat groats in a large frying pan. Cook the groats over low heat, stirring constantly. Cook the groats until they are dry and golden. Do not leave the kasha unattended, as it can burn easily.

4. Dump the browned kasha into the boiling vegetable broth. Add the pat of butter and a pinch of salt.

5. Reduce the heat on the burner to medium or medium-high. Let the kasha come to a simmer. Put a lid on the pot and simmer the cereal for 10 minutes.

6. Remove the kasha from the burner. Let the cereal sit covered for 5 minutes.

7. Sprinkle freshly ground pepper and salt over individual servings of the kasha.

Tags: along side, buckwheat groats, Cook groats, Make Kasha

Cook Venison Front Shoulder

Perfectly cooked venison has a full, rich flavor.

Venison front shoulder is known as a large, tough cut of meat, but when slow-roasted can become tender and delicious. In a 2009 "Field and Stream" article, John Besh says, "I actually prefer the tougher cuts of venison, like the shoulder, because they have more flavor." Venison can be paired with vegetables and rice. Venison front shoulder has less cholesterol and fat than beef, chicken or pork, according to Venison Steaks, making it a practical and nutritious choice for dinner.

Instructions

1. Prepare the required ingredients by slicing the carrots into 2-inch length pieces. Halve the potatoes and cut each onion into four identical wedges. Coarsely chop the sprigs of thyme and rosemary.

2. Place your venison shoulder on a large cutting board and carefully cut off any excess fat. Prepare a marinade by combining the Italian dressing, Worcestershire sauce, thyme, rosemary and olive oil in a small mixing bowl. Place the venison shoulder in a large mixing bowl and pour the marinade over the top and add salt and pepper to taste. Refrigerate three to four hours.

3. Preheat your oven to 375 degrees Fahrenheit and line the inside of an extra large roasting pan with aluminum foil. Spray the foil with a non-stick cooking spray and place the venison shoulder inside. Place the carrots, potatoes and onions in the roasting pan, surrounding the venison.

4. Cover the venison with aluminum foil and place on the center rack inside the oven. Cook for two hours. Carefully slide out the roasting pan and uncover the venison. Spoon the juices over the top of the roast, turn the heat down to 350 degrees Fahrenheit and cook uncovered for an additional 45 minutes.

5. Check to make sure the venison front shoulder is perfectly cooked by placing a meat thermometer into the thickest part of the venison. The internal temperature of the meat should be 140 degrees Fahrenheit, according to Broken Arrow Ranch. Transfer the venison shoulder to a serving platter and allow it to rest for 10 minutes. Use a carving knife to cut uniform 1/8-inch slices and serve with carrots, onions and potatoes on the side.

Tags: venison shoulder, degrees Fahrenheit, front shoulder, aluminum foil, flavor Venison

Cook Black Beans From Scratch

Homemade dishes made with black beans are wholesome and filling.

Black beans are diet staples known for versatility and high protein content. If you have time to spend in the kitchen, treat yourself and your family to black beans made from scratch rather than from a can. You can prepare plain beans or flavor them with a variety or spices and vegetables. Make the homemade black bean recipe your own by experimenting with different ingredients. Black beans make the ideal accompaniment to rice, or they can be pureed into a soup. Blend the homemade black beans into a dip, and serve it with tortilla chips as a hearty appetizer or snack.

Instructions

1. Rinse 4 cups of dried black beans with water. Pick through the rinsed beans and discard any foreign objects.

2. Place the beans in a bowl, and cover them with several inches of cold water. Cover the bowl with a piece of plastic wrap. Allow the beans to soak overnight in a refrigerator.

3. Drain the soaking water from the beans. Add the soaked beans to a large pot filled with 10 cups of water. Place 3 bay leaves, 2 sprigs of fresh oregano, 3 large sage leaves or any other dried spice that you desire into the pot with the beans. Carefully stir the beans with a spoon.

4. Place the pot of beans on a stove, and bring them to a boil. Reduce the heat to allow the beans to simmer for anywhere from 30 minutes to an hour and half, or until they are soft.

5. Saute 2 chopped onions, 2 chopped green peppers and 6 crushed garlic cloves in olive oil, and add them to the pot of beans. Remove the bay and sage leaves, along with the oregano stems, if you used them. Remove excess water from the pot of beans using a ladle, leaving enough to cover a ½ inch above the beans. Simmer the bean mixture on low for an hour or until it thickens.

6. Add the juice of 1 lime and ½ cup of fresh orange juice to the beans if you prefer a tangy taste. Sprinkle in salt and pepper to taste.

Tags: beans with, from beans, homemade black, Place beans, sage leaves, them with, water from

Substitutions For Jalapeno Chili Peppers

Substitutes are used to replace jalapenos in recipes.

The jalapeno pepper is a small pepper that packs a big punch. The average jalapeno is about 2 inches long and has a vibrant green color when ripe. The skin is thick and leathery, and the inside contains tiny yellow seeds, which are the heart of this little pepper's heat. Jalapenos are one of the most popular chiles grown in Mexico and a common pepper found in salsas and other Mexican dishes. For some people, the powerful spice of the jalapeno is too much to handle, or they cannot find a fresh jalapeno locally; therefore, they need a substitute.

Serrano Pepper

The Serrano chile is a milder substitute for the jalapeno. The walls of this chile are thinner than the jalapeno and therefore easier to digest in fresh salsas or sauces. You can serve it raw, and it does not require prior steaming or charring for recipes.

Fresh Cayenne Chile

The cayenne chile pepper, also known as a finger chile, is popular in Cajun culture. Unlike the dried powder, fresh cayenne chile peppers pack a lot of heat and are listed as a four on the heat scale, which is hotter than a jalapeno. Green cayenne peppers are common during the summer season and deep red cayenne peppers are more abundant during the fall. No matter the color, the pepper will pack more heat than a traditional jalapeno.

Poblano

The poblano pepper is the bell pepper of Mexican cuisine. This pepper is wide and deep; therefore, chefs often stuff it with items such as cream cheese, grated cheddar or rice. A poblano is mild in flavor and registers as a one on the heat scale. A fresh poblano is deep green and has a heart-shaped body and very waxy skin. It is best to char or grill a poblano before stuffing because of its thick skin.

Anaheim Chile

The Anaheim chile is most commonly used in chiles rellenos. This chile pepper is mild in flavor and chefs often serve it raw or cooked in a variety of recipes. Anaheim chiles can be substituted for jalapeno peppers in sauces, casseroles, salsa, soups and purees.

Fresno Pepper

Many Spanish recipes call for the use of jalapenos in salsa. If you cannot find fresh jalapenos locally, seek out a Fresno pepper instead. These small, red and waxy peppers are similar to jalapenos on the heat scale, but the hottest varieties are common during the fall season. The wall of the Fresno pepper is thinner than a jalapeno's wall; therefore, you can dice it thicker in salsa recipes.

Habanero

The habanero chile has fruity undertones, but is extremely hot in flavor. In fact, the habanero is one of the hottest chile peppers a consumer can purchase. The hottest varieties are common in the summer and are up to 2 inches long with bright orange skin. To reduce some of the heat of a habanero, remove the seeds and ribs of the inside of the pepper --- but be aware that even the skin is extremely fiery.

Tags: heat scale, than jalapeno, cannot find, cannot find fresh, cayenne chile, cayenne peppers, chefs often

Bake Frozen Fruit Pies

At harvest time, bakers prepare and freeze pies to preserve the bounty of the most flavorful fruit of the season, but when the time to serve the pie comes, how can a frozen pie be baked to taste best? Properly freezing the pies only sets the stage to ensure the best results in the finished dessert after baking. After freezing, frozen fruit pies bake the same, but pre-baked pies also can be frozen and reheated in the oven.

Instructions

1. Place the bottom pie crust into the pie tin. Beat the egg white and brush the pie crust with the egg white to seal in the pores and prevent sogginess. Fill the pie crust with the fruit filling and top with the top layer of pie crust, if making a double layer pie. Tightly wrap the unbaked pie in at least two layers of plastic wrap, write the date on the outer wrap and place the whole pie into the freezer. Save the pie, unbaked for up to three months.

2. Preheat the oven to 425 degrees F. Remove the pie from the freezer after the oven preheats and unwrap the pie. Do not thaw unbaked pies before cooking.

3. Place the oven thermometer inside the oven to ensure the accuracy of the oven calibration. Place the pie tin into the oven on the center rack and bake for 15 minutes at 425 degrees F. Lower the temperature of the oven to 375 degrees F and continue to bake for an additional 45 minutes, or until golden brown. Remove the pie from the oven and let it cool before serving.

4. Bake pies and allow them to cool completely before wrapping whole pies in two to three layers of plastic wrap to place in the freezer. Avoid reheating pre-cooked pies in the oven, if possible, as freezing a baked pie changes its texture.

5. Completely thaw a pre-baked pie by removing it from the freezer and placing it on the counter for three hours prior to reheating. Use an oven thermometer to preheat the oven to 450 degrees F. Place the pie in the preheated oven for 15 to 20 minutes to brown and crisp the crust. Remove to cool slightly before cutting and serving.

Tags: oven degrees, crust with, from freezer, layers plastic, layers plastic wrap

Make Cinnamon Apples

Most cinnamon apple recipes involve coring the apples. This isn't easy for a lot of people to do, and if done incorrectly, leaves the seeds and part of the core behind. Try this recipe instead for an easy alternative that tastes and smells just as wonderful.

Instructions

1. Peel the skin off the apples. Cut them into quarters from the stem to the flowered part at the bottom.

2. Cut each quarter in half. You will be left with eight apple pieces. Remove the core parts and any stem or flowered part. Keep the pieces in order so you can reassemble them. Spray the aluminum foil lightly with the cooking spray on one side.

3. Reassemble three quarters of your apple. Wrap it in aluminum foil, with the sprayed side facing the apple. Leave it open above the missing quarter section.

4. Mix 1 tbsp. of brown sugar with 1/4 tsp. of cinnamon for each apple. Stuff the apple with the mixture.

5. Replace the two remaining pieces on top of the sugar mixture. Wrap the apple completely in foil.

6. Bake the foil wrapped apple for 15 to 20 minutes at 350 degrees F or on a hot grill for 10 minutes.

7. Unwrap and enjoy!

Tags: aluminum foil, flowered part, stem flowered, stem flowered part

Seal Jelly With Wax

Sealing jelly with baker's wax or paraffin wax is a viable canning method that is still commonly used for preserving jelly for short time periods. This edible wax is white in color and has no taste or smell. It is available in liquid form and solid block form. By sealing cans and jars with wax, you can extend the life of the jelly up to 12 months. Sealed jelly containers must be stored in a dry, dark and cool place.

Instructions

1. Prepare the jelly as per the recipe in a sterilized jar and leave about 1 inch of space on the top to give you room to allow the wax to set.

2. Cut paraffin wax into small pieces for easy and quick melting.

3. Place the wax in a double boiler by filling a large pot with water and placing a smaller pot inside it. The small pot will contain the wax that needs to be melted.

4. Place a candy thermometer in the wax pot. If the wax becomes too hot, it will catch fire. You must ensure the temperature is kept below 375 degrees F. Once the wax melts, it will have a clear, water-like appearance.

5. Spoon the wax onto the top of the jelly.

6. Allow the wax to become opaque but do not allow it to cool completely.

7. Cover the jar with its lid and secure it. The heat from the wax will seal the jar when it begins to cool.

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Sliver Almonds

Use slivered almonds as a garnish on a variety of foods.

Almonds have a mild buttery flavor and are among the most nutritious of nuts. A popular choice as an ingredient or garnish in cooked or baked foods, almonds add crunch and taste to foods. Although almonds can be used whole, some recipes call for slivered or straight-cut almonds. Almond slivers are a delicious addition to desserts, beverages, stir-frys, salads and soups. You can buy them at a grocery store, but it's quite easy, and more economical, to slice them yourself at home.

Instructions

1. Fill a small saucepan with 1 cup of water. Set to boil on medium heat, to blanch the almonds. It's easier to sliver blanched almonds, since they're soft and can be cut evenly without splintering.

2. Pour the boiled water over 1/2 cup of whole, unpeeled almonds. Allow the almonds to soak for five minutes, to soften them.

3. Drain the almonds then rinse them with cold water. When the almonds are cool enough to touch, hold one between your thumb and forefinger and gently press it to peel off its skin, which will slide off easily. Repeat this process with the rest of the almonds.

4. Set the almonds on a chopping board. Hold an almond vertically and slice it lengthwise with a sharp knife. Depending on the size of the almond, slice between three and five slivers per almond. Repeat this process with each almond.

5. Spread out the slivered almonds on a baking sheet and put them into the oven, heated at 300 degrees Fahrenheit, for three minutes, to dry and toast them. Use as desired.

6. Store any unused slivers in an airtight container, in a cool, dark place. Retain their crunchy taste and flavor by preventing exposure to moisture.

Tags: process with, Repeat this, Repeat this process, slivered almonds, this process

Make Almond Oil

Almonds

Making your own almond oil is a relatively simple process which yields one of the best skin care products money can buy. According to a number of studies cited in "Aromatherapy for Health Professionals" (p. 194), almond oil can be used to nourish dry skin, reduce inflammation, bring relief from dry skin conditions such as psoriasis, is safe for cosmetic use, and can even lower cholesterol levels. With equipment that is found in any kitchen (and just a little patience) you can be well on your way to making your own moisturizers, lip balms, aromatic massage oils, and more.

Instructions

1. Overhead shot of a blender

Place the almonds into the blender, cover and blend. Start blending at a slower speed and gradually increase to a moderately fast setting.

2. Pause blending. As the almonds begin to form into a ball, stop the blender every so often to scrape the buildup from the sides of the blender.

3. Continue blending. After several minutes the ball will begin to break down into a creamy paste.

4. Olive Oil

Add oil. If the ball is slow to break down add 1 teaspoon of the olive oil. Give it another minute or so and if needed, add another teaspoon.

5. Woman holding a container in the kitchen

Store it. Once you have a creamy paste, put it in a container and store it at room temperature for 1-2 weeks to allow the oil to separate from the nut meat.

6. Oils for aromatherapy

Use the oil as it separates from the nut meat. You can pour some off to use for skincare and aromatherapy.

Tags: break down, creamy paste, from meat

Make Ancho Chile Paste For Marinade

This paste is made from dried ancho chiles that you rehydrate and grind into a paste. It makes a very powerfully flavored seasoning, yet anchos have a sweet and smoky flavor that's not too hot.

Instructions

1. Place a heavy skillet over medium-low heat. Cast-iron works best.

2. Place the unpeeled garlic in the skillet and let it toast slowly, turning the cloves occasionally, until the skins have turned brown in spots and the garlic feels soft when pressed with a spatula. Remove and let cool.

3. Remove the stems and seedpods from the chiles.

4. Add the chiles two or three at a time to the skillet. Press them flat with the spatula. The chiles should not smoke, but the pan should be hot enough for them to lighten in color slightly. Toast them on both sides, and flip or remove them when the side touching the pan turns color.

5. Shut off the heat.

6. Place the chiles in a bowl and cover with simmering water. Cover and soak for 30 minutes, then discard the water.

7. Slip the garlic cloves out of their skins and place them in the bowl of a food processor along with the salt and pepper, vinegar and the drained chiles.

8. Pulse the machine a few times to begin the puree. Scrape down the sides and continue pulsing the machine and adding small amounts of water until the puree is as thick as possible but still allows the machine to run smoothly. Scrape down the sides as necessary and puree to a fine paste.

9. Use a rubber spatula to force the puree through a strainer to extract skin and seed fragments.

10. The strained puree is now ready to use as a marinade. Brush or spread it on meat, fish, poultry or vegetables.

Tags: down sides, Scrape down, Scrape down sides, with spatula

Store Sausage Cheddar Balls

Sausage cheddar balls make a delicious addition to appetizer trays, with the enjoyable combination of spicy sausage and sharp cheddar. Make these meatballs for a variety of different tastes, depending on the sausage you use and the other ingredients you add to the mixture. The "Betty Crocker Christmas Cookbook" suggests making sausage cheddar balls ahead of time and freezing them until you need them. You can also store sausage cheddar balls in the refrigerator for a short time before baking.

Instructions

1. Place the shaped meatballs onto baking sheets, spacing each meatball so they do not touch each other.

2. Place the meatballs on the baking sheets into the freezer. Leave the baking sheets in the freezer for about one hour until the sausage cheddar meatballs are firm.

3. Remove the meatballs from the freezer and place them into the shallow container.

4. Cover the container and write the date on the container.

5. Freeze the sausage cheddar meatballs for up to one month.

6. Remove the meatballs from the freezer and place the directly onto a baking sheet. Bake the frozen meatballs for between 25 and 30 minutes, until the sausage cooks completely and becomes lightly brown. Remove the meatballs from the oven and serve them warm.

7. Refrigerate any uneaten sausage cheddar meatballs for two or three days.

Tags: baking sheets, cheddar meatballs, meatballs from, Remove meatballs, Remove meatballs from, sausage cheddar meatballs

Make Ahead Breakfast Layered Bread Ham And Eggs

When you plan a brunch for a crowd, making a few dishes in advance could mean the difference between enjoying your party or being exhausted before it begins. Many hot dishes can be prepared in advance, few any easier than this recipe for layered bread, ham and eggs. Add a pitcher of mimosas and a plate of fresh fruit and you've got a champagne brunch.

Instructions

1. Spray a 9 x 14 casserole dish with nonstick cooking oil.

2. Open the tubes of ready-to-bake biscuits, separate and roll each biscuit flat.

3. Place a layer of biscuits in the bottom of the oiled casserole dish.

4. Whip the eggs in a mixing bowl until smooth.

5. Pour half the eggs into the casserole dish.

6. Add half the cubed ham to the casserole.

7. Place another layer of the flattened biscuits atop the ham and egg mixture.

8. Pour the remaining eggs and ham onto the second layer of biscuit dough.

9. Season with salt, pepper, rosemary and garlic as desired.

10. Arrange the remaining biscuits on top and season with cracked peppercorns.

11. Cover the casserole and refrigerate until ready to bake.

12. Preheat oven to 325 while brushing 2 tbsp. melted butter or margarine over the dough surface of the casserole.

13. Bake 30 minutes, remove from oven and let set 5 minutes before serving.

Serves 8.

Tags: casserole dish

Buy Moscato D'Asti Dessert Wine

Moscato d'Asti is a fragrant and fruity wine that is lightly sparkling. Made in the Piedmont region from grapes the French love to refer to as Muscat Blanc a Petits Grains, Moscato d'Asti has a low alcohol content relative to other wines; usually somewhere between 4 and 5.5 percent. It is the perfect thing to sip on a cool summer night after a heavy meal. Here are some places where you can buy this dessert wine.

Instructions

1. Shop for Moscato d'Asti online. Like most wines, prices range from a few bucks a bottle to over 50 dollars. So choose your dessert wine based on budget, amount of consumption for your group and of course, what just sounds like it will taste the best.

2. Go to your local wine shop to look for Moscato d'Asti wine. At your local wine shop you will get the personal attention of the proprietor who can either special order Moscato d'Asti for you or maybe even provide with some insights as to the best vintages.

3. Swing by the supermarket or drug store. In today's day and age, convenience is the name of the game. Many supermarkets and drug stores have expanded their inventory beyond carrying just a few low end box wines and oversized bottles. Today, supermarket shopping is about getting the specifics of the finest cuisine like a bottle of Moscato.

4. Take a trip to Northwest Italy and buy Moscato d'Asti dessert wine from the very place that it is bottled. You can also learn the custom of drinking it with a Italian wafer or piece of biscotti.

Tags: Moscato Asti, your local wine, dessert wine, local wine, local wine shop, wine shop

Make Acorn Squash With Whipped Turnips

Turnip deliciously complements the sweetness of squash. This is an excellent vegetarian holiday main dish. Serves six to eight.

Instructions

1. Preheat the oven to 350 degrees F. Place squash, skin side up, in a shallow baking pan, add 1/2 inch water and cover tightly with aluminum foil. Bake 25 to 35 minutes or until squash is tender.

2. Meanwhile, place the turnips in a saucepan. Add water to cover and the bay leaf and salt. Heat to boiling over high heat. Reduce the heat to medium and cook for 15 minutes.

3. Add the potatoes, cover and cook until the vegetables are tender, 15 to 20 minutes longer.

4. Meanwhile, melt the butter in a small skillet over medium heat. Add the shallot, nutmeg and pepper. Cook, stirring frequently, 3 to 5 minutes, until tender.

5. Drain the turnips and potatoes. Discard the bay leaf.

6. Use an electric mixer and a large bowl and beat the turnips, potatoes, shallot mixture and cream until well combined.

7. Cool the baked squash about 5 minutes or until it's easy to handle. Turn each cavity up and sprinkle with brown sugar. Fill the cavity of each with the turnip mixture.

8. Heat the broiler. Broil the squash, 3 inches from the heat, until the whipped turnips start to brown, about 2 to 3 minutes.

9. Arrange the squash on a serving plate and sprinkle with paprika. Serve immediately.

Tags: minutes until, about minutes, sprinkle with, turnips potatoes, water cover

Recipes For Fruit Dip

Although fruit is a natural and healthy dessert, it can take on a new level of decadence when served alongside a rich and creamy dip. Whipping up a batch of fruit dip is not only quick, it can also provide maximum flavor impact without much work or culinary expertise. Fruit pairs well with a variety of flavors, so you can feel free to experiment with different recipes.

French Cream

Cream-based dips work well as a basic, go-to recipe to serve with fruit. Use an electric mixer to combine an 8 oz. package of room-temperature cream cheese with 1 cup powered sugar and 1 cup whipped cream. Once the ingredients are smooth and evenly combined, squeeze the juice from one lemon into the mixture and stir by hand. The acid from the lemon juice will stabilize the dip and prevent any moisture from separating into a visually unappealing layer. If the dip is too thick for your preference, stir in pineapple juice (2 tbsp. at a time) until it's thinned out enough. The longer the dip sits, the more flavorful it will be, so cover it and store in the refrigerator for at least two hours before serving.

Chocolate

Chocolate dip is made from just a few ingredients, but is also elegant enough for an upscale meal. Mix 2 tbsp. cocoa powder, 2 tbsp. granulated sugar and 2 tbsp. water in a bowl, then pour into a saucepan. Add 1/2 cup condensed milk to the pan and stir until the mixture is combined and lump-free. Simply heat the mixture over "medium high" until it starts to boil, making sure to stir it often so it doesn't separate. Let the chocolate boil for about two minutes so it can thicken. Chocolate can burn in an instant, so don't leave the stove area until it's done. Allow the dip to cool for about 10 minutes before serving.

Maple

Fruit dips aren't just for dessert, they can be for breakfast too. Jazz up your morning fruit by serving it with a maple flavored dip. Mix 1/2 cup each of vanilla yogurt and whipped cream (or fat-free whipped topping) in a bowl, then stir in 4 tsp. maple syrup. Sprinkle in a pinch of cinnamon and serve. The dip can also be prepared ahead of time, covered with plastic and stored in the refrigerator overnight. You can do double-duty and spread it on pancakes as well.

Ginger

Add an exotic flavor to fruit dip by incorporating ginger and coconut. Place an 8 oz. container of sour cream to a large bowl, then gently fold in 2 tbsp. toasted coconut and 1 tbsp. honey. Peel a ginger root, then grate 1 tsp. and add to the bowl. If you don't have fresh, use 1/2 tsp. ground ginger. Stir the ingredients until the coconut and ginger are evenly distributed throughout the dip. Serve with tropical fruit, such as papaya, kiwi or pineapple.

Tags: bowl then, about minutes, before serving, from lemon, whipped cream

Make Homemade Gumballs

Make homemade gumballs in your own kitchen.

Make your own gumballs as a project to do with your kids, or as a confectionary experiment. You can make gumballs to chew yourself and have on hand, or make them as party favors or gifts. Gumballs are not as difficult to make as they might seem. Even kids can get involved in the process to learn how gum is made. You can find all of the ingredients at your local craft store in the candy-making section, or even at the grocery store.

Instructions

1. Pour 1 cup of powdered sugar into a microwave-safe mixing bowl.

2. Put your fist into the center of the powdered sugar to make a crater in the middle of it. Pour 1 oz. of bubblegum base into the crater.

3. Put the bowl in the microwave for 15 seconds on a medium-high setting. If you do not have a microwave with a power adjustment, regular power is fine.

4. Remove the bowl carefully from the microwave with an oven mitt and set it on your counter or table.

5. Poke the gum base center with a wooden spoon. If the base is not mushy and softened, microwave it at 15-second intervals until it is.

6. Add 1 1/2 tsp. of corn syrup into the bowl and microwave it for 15 more seconds. Carefully remove it.

7. Mix the contents of the bowl with your wooden spoon until they are almost completely mixed.

8. Pour 1/2 oz. of bubblegum flavor into the bowl and mix the contents until the consistency is too thick to stir. Finish mixing by kneading the mixture with your hands.

9. Lay a sheet of wax paper on your workspace and sprinkle it with powdered sugar.

10. Lift the lump of gum out of the bowl and place it onto the wax paper and rip it into small pieces. Roll the pieces in your hands to make balls and let them dry on the wax paper for about an hour. Sprinkle them with powdered sugar and store them in a zippered food storage bag.

Tags: powdered sugar, with your, bowl microwave, into bowl, microwave with

Chicken Stock Vs Chicken Soup

Whether broth or stock, both start with chicken.

While the gourmet members of the jury may have trouble agreeing on the differences between chicken stock and chicken broth, there is no question that there is a difference between chicken stock and chicken soup. Well, maybe just a small question, since chicken stock, or broth, may be served as a clear chicken soup.

Chicken Stock

Chicken stock is made with the bones of the chicken. The bones add richness and body to the liquid but not a lot of flavor. The slow cooking extracts gelatin from the bones. If you refrigerate chicken stock it will firm up. Vegetables may be added to the stock as well as herbs but salt is not. The stock is sometimes reduced -- boiled down to concentrate the texture and flavor. That reduction would be too salty. Stock is used to deglaze a pan after cooking and as a basis for sauces, as well as soups and stews.

Chicken Consomme Soup

Consomme is reduced strained chicken stock simmered with finely diced vegetables and ground chicken meat. Egg whites beaten to a froth are added to the stock to clarify the broth. After 60 minutes the soup is removed from the heat and strained. Consomme may be served cold which highlights its jelly-like texture.

Chicken Broth

Broth is made from chicken meat and skin, with herbs and vegetables added for flavor. The ingredients are simmered for two hours to extract all the flavor. The broth is strained to remove the spent herbs and vegetables. The meat may be removed as well, since most of its flavor is left in the broth. Salt and pepper are usually added to chicken broth.

Chicken Combo Recipe

Home cooks will use bones, meat, skin, vegetables and herbs when making chicken broth/stock. A simple recipe for chicken broth/stock includes a whole chicken cut up into pieces, large onion cut in half, two large carrots, four large celery stalks, two bay leaves and a good handful of parsley. Add a clove of garlic if you like the taste. Put all the ingredients into a pot with at least eight cups of water. Add more, if necessary, so the chicken is covered by at least an inch of water. Bring to a boil, lower the heat and simmer for four hours, some recipes specifying six hours if you want to extract every bit of gelatin from the bones. If you want the chicken broth/stock to have a rich golden color, brown the chicken pieces in a hot oven, 425 F for 20 minutes. Adding a few yellow onion skins will do the same thing.

Chicken Soup

Technically, both chicken stock and broth are chicken soup, although some cooks will argue that chicken stock made with only the bones and not chicken meat, isn't flavorful enough to be served as soup. In any case, when you think of chicken soup, you probably think of more than a clear, or nearly clear, soup. Both stock and broth are used as the base for rich chicken soups. Additional vegetables and herbs are used as well as beans, noodles and rice. Good chicken stock or broth is the basis for great chicken soup. A quick recipe includes 4 cups of chicken stock or broth, the chopped meat from two raw chicken breasts, 2 cups of chopped vegetables of your choice, salt and pepper to taste. Bring to a boil, lower the heat and simmer for 30 minutes until the chicken is cooked through. Add 1 cup of cooked, rice, pasta or beans for a heartier chicken soup.

Tags: chicken broth, stock broth, broth stock, chicken stock, chicken stock broth, chicken broth stock, chicken meat

Make Palm Wine

Palm wine, also known as "palm toddy" or "toddy," is a fermented drink made from the sap collected from virtually any species of palm tree. Palm wine is well liked throughout West Africa where some 10 million people consume it nationwide. Its popularity does not end in Africa, however; it is also a common beverage in India, Sri Lanka and the Philippines, among other countries.

Instructions

1. Climb a palm tree and locate a palm fruit.

2. Identify the fruit's kernels. They reside deep inside the fruit which consists of 3 parts: a thin skin, a somewhat thicker and fibrous flesh beneath and at least one seed covered by a woody shell with kernels inside.

3. "Tap" the tree by making an incision between the kernels using a knife or machete and tying a gourd around the tree to collect the sap that flows out.

4. Descend from the tree leaving the gourd behind for 1 to 2 days.

5. Retrieve the gourd and transfer the wine to a clean glass or plastic bottle. The wine is ready to drink immediately.

Tags: palm tree, Palm wine

Splint The Trigger Finger

Homemade finger splints provide temporary aid before seeking professional treatment.

The trigger finger, also known as the index finger, needs immediate immobilization upon severe injuries such as a broken or fractured bone. Continued movement can worsen damage and increase recovery time. A homemade splint secures the entire length of the finger and provides stability until a doctor diagnoses the injury. Construct homemade index finger splints with everyday household items. Careful splint construction and immediate professional medical treatment will have you on a quick road to recovery.

Instructions

1. Place a popsicle stick on the underside of the injured index finger. The stick must run across the entire length of the finger. If your index finger has bone slightly protruding from the sides, the popsicle stick must be applied to the side of the finger.

2. Place another popsicle stick on the top side of the finger. The two popsicle sticks should be parallel to each other. Again, if you have a side protrusion, place the other stick on the opposite side of the index finger. In both scenarios, the sticks must be parallel to each other.

3. Firmly wrap the index finger and the popsicle stick with tape. Apply moderate pressure. Excessive pressure cuts off circulation and increases the potential of further damage. Ensure the sticks are firmly in place.

4. Tape the injured index finger to the middle finger on the same hand. Taping two fingers together provides added stability to the splint.

5. Wrap both fingers with with strips of fabric or, if available, medical gauze. The extra layer of fabric cushions the finger and prevents dirt from entering the injury. Minimize hand movement and seek immediate medical treatment. Broken and fractured fingers need professional aid to prevent the bone from healing improperly.

Tags: index finger, popsicle stick, each other, entire length, entire length finger, finger popsicle

Freeze Fresh Ginger

Ginger has been used in Asia and the Middle East since ancient times as a cooking spice and healing herb. If you are using fresh ginger for tea or in recipes, you may already know that a little piece goes a long way.

According to the Mayo Clinic, ginger is a healing remedy for nausea, cold, flu, arthritis, diarrhea, painful menstruation, heart conditions and cancer. Knowing store ginger properly in the freezer will keep it fresh whenever you want to use it to flavor food or as a healing remedy.

Instructions

1. Wash your ginger roots before freezing. Pat them dry.

2. Cut off a piece of ginger you know you would be using in the near future. Wrap this piece in paper towels and seal airtight in a plastic storage bag. Store in the refrigerator up to about three weeks.

3. Wrap the rest of your unpeeled ginger roots in wax paper, then place them in an airtight freezer storage zipper bag. Press all of the air out before zipping. Date and label the bag.

4. Freeze ginger roots for three to four months. The parts you use will be a little mushy as time goes on, but the quality and flavor still remains.

5. Peel, slice or julienne ginger for freezing as an option. Wrap the pieces securely in plastic wrap, then place them in a plastic freezer bag or plastic, airtight container. Date, label the container and freeze.

Tags: ginger roots, Date label, healing remedy, place them, then place, then place them

Decorate Baked Brie

Baked Brie is easiest to decorate while still warm from the oven.

Baked Brie is a fairly simple, easy to prepare dish that is excellent for cocktail parties or as an appetizer before a meal. While baked Brie can be served by itself with bread or crackers, adding decorative food items can spruce up the taste and presentation of the cheese. If you are using baked Brie for salads or recipes, pair the decorative food you want to use with the recipe. For best results, use the best quality Brie available to you.

Instructions

1. Crush 1/2 cup of shelled, unsalted pistachios in a mortar and pestle or with the back of a knife. Place the pistachios on a cutting board and gently roll the edges of the baked Brie wheel a few times until the cheese is coated with the pistachio pieces.

2. Chop 1/4 cup of fresh raspberries or blueberries into small pieces with a knife. Gently pat the fruit dry with paper towels and lightly press the fruit onto the top portion of the Brie wheel using your hands.

3. Put four tbsp. of honey in a small saucepan and heat it over low heat until it is hot. Place the baked Brie wheel on a small serving platter and drizzle the honey over the top and sides of the cheese using the tines of a fork.

4. Pour three tbsp. of brown sugar on a plate and gently roll the cheese in the brown sugar to fully coat it while the cheese is still warm and has not fully hardened. If the brown sugar doesn't stick particularly well, warm the Brie in the oven for five minutes.

5. Heat 1/8 cup finely chopped diced dried apricots in a small saucepan with two tbsp. simple syrup. Using a food brush, brush the top and sides of the Brie with the syrup and apricot mixture while it is still warm. Allow the cheese and apricot topping to cool to room temperature before moving or slicing the cheese.

6. Finely chop 1/4 cup of fresh thyme or chervil and place it in a small, shallow bowl. Roll the cheese in the bowl for several rotations until the outside rind is coated with the fresh herbs.

Tags: Brie wheel, brown sugar, still warm, baked Brie, baked Brie, Baked Brie

Deseed Ancho Peppers

An ancho pepper is a dried poblano pepper. These peppers have a medium heat level, and you can cut down on that heat level somewhat by removing the inner seeds and membranes of the pepper. Follow these steps to de-seed an ancho pepper.

Instructions

1. Cover your work surface with a cutting board.

2. Put on a pair of rubber or latex gloves, if desired. This will help protect your hands from the hot oils of the ancho pepper.

3. Lay the ancho pepper flat on the cutting board and use a sharp knife to cut off the stem of the ancho pepper. Discard the stem.

4. Turn the ancho pepper over so the open end faces downward and attempt to shake out any loose seeds.

5. Insert a spoon into the ancho pepper and gently scrape out and discard any additional pepper seeds.

6. Cut the ancho pepper open lengthwise using a pair of kitchen shears or spread the pepper open lengthwise using your fingers.

7. Remove any remaining seeds and the membranes of the ancho pepper using your fingers or a spoon.

8. Discard the ancho pepper seeds and the membranes.

9. Use the ancho pepper in your favorite recipe.

Tags: ancho pepper, seeds membranes, cutting board, heat level, lengthwise using, membranes ancho, membranes ancho pepper

Make A Yuzu Lemon Drop

The traditional lemon drop is a sweet and sour concoction that has many different variations. The Yuzu Lemon Drop is a Japanese version of the cocktail that utilizes the citrus flavor of the yuzu fruit. A simple sugar recipe follows the Yuzu Lemon Drop instructions so that you can make your own syrup. So, grab your shakers and let the cocktail mixing begin.

Instructions

Yuzu Lemon Drop Recipe

1. Pour the simple syrup, yuzu juice, and vodka into a shaker. Add ice as desired.

2. Shake until the container is very cold to the touch or until condensation forms on the outside.

3. Strain the liquid into a sugar rimmed martini glass.

4. Garnish with a horizontally sliced lemon wheel.

Making Simple Syrup

5. Place the water and the sugar into a saucepan.

6. Bring the mixture to a boil. Let it cook until clear.

7. Remove from the heat and let cool.

8. Place the simple syrup in a storage container, and the container into refrigerator until needed.

Tags: Yuzu Lemon Drop, Lemon Drop, Yuzu Lemon

Remove The Spice From Chili

Too many peppers can make chili overly spicy.

Part of the appeal of a bowl of chili is the warming tingle that only spicy peppers can impart. However, if you accidentally get a bit heavy handed with the spice while making a fresh pot of chili, your mouth might get a bit too warm. Removing the spice from chili can be accomplished in a number of ways, and the method you select will depend on what ingredients you use in your chili, as whole pieces of chili pepper are easier to remove than chili powder.

Instructions

1. Taste the chili early in the cooking process. The longer the chili simmers, the more the heat of any peppers or spice will diffuse into the dish. Tasting early can help you to catch over-spicing early enough to have time to correct it.

2. Fish out any chunks of whole peppers, as well as ribs and seeds of the peppers if you used them. Use a soup spoon or slotted spoon rather than your fingers to prevent skin irritation or burns.

3. Cut the heat of the chili by adding extra ingredients. Lime juice tempers the heat, and topping the chili with piles of cheese or sour cream can also help to soothe the burn.

4. Increase the amount of liquid in the chili to spread out the spice. Adding a can of beer, beef stock or diced tomatoes can increase the overall volume of the chili, thus diluting the spice.

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Make Espresso Fredo

If you are a coffee connoisseur, you'll love the chilly, Euro-styled coffee drink, Espresso Fredo. This beverage is essentially cold espresso served over ice, and you can make it at home with your espresso maker and a few ingredients/

Instructions

1. Make 2 to 3 shots of strong espresso with your home espresso maker. Use a special espresso roast and grind your beans finely.

2. Add any sweeteners or flavors to your espresso while it is still hot, stirring thoroughly so that the sugar granules dissolve completely. Espresso Fredo is not traditionally a sweetened drink. However, you can adapt the flavor to your preferences.

3. Place 5 large ice cubes in a 16-ounce glass and pour your shots of espresso over the top. For an extra touch, run your glass under water and place it in the freezer for a few hours before serving.

4. Heat the milk with your espresso maker's steam spout, and foam it to your desired consistency. Pour the milk and foam slowly over your ice and espresso. Spoon any extra foam onto the top of your drink.

5. Give your Espresso Fredo a personal touch by adding a dollop of whip cream, a sprinkle of cinnamon or garnishing with a small piece of dark chocolate or a peppermint candy stick.

Tags: Espresso Fredo, espresso maker, with your, your espresso, with your espresso, your espresso maker