Watergate School Projects

The Watergate hotel is where public knowledge of White House abuses of power started.

A history project on the Watergate scandal allows for a number of different options when it comes to possible perspectives. The players involved in this political disgrace that resulted in the only resignation of a U.S. President range from that figure, to the investigative reporters who cracked the case wide open, to a low-paid night security guard who started the unraveling process for the administration of President Richard M. Nixon. Project media options include shooting a video documentary, writing a paper, board exhibits and doing a performance.

Board Exhibit: Timeline

A common type of history project is the three-sided exhibition board. This medium is well-suited to a project that presents a timeline of the Watergate scandal. Other options are available for a timeline project as well. You could create one that follows the scandal in direct chronological order from the election of Pres. Nixon in 1968 to his resignation in 1974. Another way to create a timeline exhibit would be to follow the thread of discovery that shows when aspects of the scandal were revealed rather than placing those revelations according to when they happened.

Performance: Woodward and Bernstein

The investigative reporting of Washington Post reporters Carl Bernstein and Bob Woodward was instrumental in transforming what looked like an amateur break-in at the Democratic Party headquarters into an expansive scandal that nearly brought the nation to a standstill. A project examining Watergate from this perspective is a good idea for a performance. Two students could take the parts of Woodward and Bernstein and write a short play that shows how important Freedom of the Press really is in keeping America safe from the excesses and abuses of its elected political leaders.

Paper: Comparing White House Scandals

A project for a paper that provides more than enough material is to compare the Watergate scandal to other Presidential scandals. Prior to Watergate, the most infamous White House scandal was the Teapot Dome affair that took place under President Warren G. Harding in the 1920s. You could also go forward in time by comparing the abuse of Executive Privilege under the Nixon administration to the abuse of Executive Privilege under the George W. Bush administration in the early 2000s.

Documentary: Frank Wills

A Watergate project that focuses on the importance of the average American could be put in the form of a video documentary. Frank Wills was a security guard working the night shift at the Watergate hotel in 1972. His discovery of evidence of what appeared to be a burglary and subsequent call to the police was so instrumental in making the original crimes and resulting cover-up public that they may never have been uncovered without him. A documentary on this subject should focus on the specific character of Wills and then expand outward to show how vital the role of the average man is to the process of keeping governments in check. Another effective addition to the documentary would be to interview people who were alive during the time that the scandal was going on and see how many of them can identify the name of Frank Wills and his importance to the story.

Tags: Frank Wills, Watergate scandal, White House, abuse Executive, abuse Executive Privilege, Executive Privilege

Make Sate (Satay)

make Sate (Satay)

Sate or Satay is a dish originated from Indonesia. It is also popular in many Southeast Asian countries such as Malaysia, Singapore, Philippines, Thailand and so on. In short, it is BBQ chicken in skewers.

Instructions

1. Using large bowl, mix shallot, garlic, oil, coriander, ginger and sweet soy sauce.

2. Add the chicken to the bowl and let it marinate at least few hours. Usually I marinate it over night, so all of the ingredient will be absorb by the meat well. Cover the bowl with plastic wrap and let it sit in the refrigerator.

3. Stick 3 or 4 cubes of chicken breast to the skewer, depends on how big the cubes are. Don't throw the marinate sauce, you need to keep it during cooking time.

4. Lay the skewers on top of the grill in medium-high heat. Usually it will take about 2-4 minutes per side depends on how thick you cut the meat. Brush the meat before you flip it to other side.

5. Once few skewers are done, put them in the empty plates and you can use sweet soy sauce or peanut butter for dipping.

Tags: Sate Satay, sweet sauce

Make Goat Milk Soap

Homemade soap can be a welcome addition to anyone's bathing routine, especially for someone with sensitive skin. Goat milk soap is a very moisturizing, soft soap and not that difficult to make. Follow some simple instructions and make goat milk soap for home use or to give away as gifts.

Instructions

1. Prepare soap molds. Soap molds can be found at most crafts stores. Don't use molds for soap that will be used for food later. Grease the molds well with Vaseline.

2. Melt 1? half pounds of fat; this can be lard, tallow or even vegetable shortening. This should cool to a temperature between 85 to 90 degrees.

3. Carefully pour out 6.5 oz. lye into a paper cup. Use a stainless steel bowl, again being sure to have one for making soap only and not to be used for food. Add 3 cups of goat's milk and slowly add the lye. Mix this with an old hand mixer set aside for soap making. This will cause a chemical reaction that makes the mixture hot and causes the milk to turn golden. Let the mixture cool to 85 degrees. A dairy thermometer can be used to check the temperature.

4. Mix together 2 oz. of glycerine, 1 cup of baby oatmeal and 2 tsp. of borax. Add this to the fat and then add the mixture to the lye and milk. Use the mixer for 15 minutes and then let the soap mixture rest for 5 minutes. Mix again for 5 minutes and let rest again for another 5 minutes. Keep doing this until the soap noticeably changes consistency.

5. Pour the soap mixture into the molds. Cover the top of the molds with a cloth such as cheesecloth. Keep the soap at a constant room temperature for 24 hours.

6. Peel off cloth and take soap out of molds. If using a big mold, cut into bar-sized pieces. Let the soap cure by air-drying it for a month to 6 weeks before using or giving away.

Tags: goat milk, milk soap, soap mixture, soap that, used food

Wrap Spring Rolls

If you have never wrapped spring rolls before, it is difficult because the rice paper wrappers are so thin and fragile, so expect to tear a few wrappers at first. To wrap spring rolls, you need a delicate touch and a little patience.

Instructions

1. Wet the rice paper wrapper. Dip the dry rice paper wrapper into a large bowl of warm water. This softens up the wrapper so you can roll it.

2. Place the rice paper wrapper on the rolling surface. Spring roll wrappers have a rough side and a smooth side. You want to place the smooth side facing down on the rolling surface.

3. Fill the spring roll with a rounded spoonful of filling.

4. Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.

5. Fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle.

6. Roll it up. Continue to hold onto the sides as you make the first roll because they are still a little slippery at this point. Once you have the first roll completed, you can let go of the sides and continue rolling the spring roll until you reach the end of the rice paper wrapper.

Tags: rice paper, paper wrapper, rice paper wrapper, spring roll, bottom wrapper, filling Fold

Make A Cream Filling For Chocolates

These delicious handmade, cream-filled chocolates make wonderful gifts and are perfect for bake sales and bazaars. Use this basic recipe to start, and then get creative with different flavorings for the fillings and various coatings for the finished chocolates.

Instructions

1. Place the butter on a small plate, and let it soften at room temperature. Put the softened butter, powdered sugar and milk in the bowl of a stand mixer. Use the bowl shield. Turn the mixer on low speed and cream the butter and sugar.

2. Blend the butter and sugar mixture. Add milk a few drops at a time to achieve a consistency a bit thinner than modeling dough. Test the mixture by rolling a tbsp. or so into a ball to see if it holds its shape.

3. Roll the mixture into balls about 1 inch in diameter. Use a tablespoon measure or a small melon baller to create same-size portions. Place the balls on a parchment lined cookie sheet and put in the freezer until it is frozen.

4. Melt dark or milk chocolate in a double boiler. Use a toothpick or small skewer to dip each frozen ball into the melted chocolate. Roll the chocolates as they set up in cocoa powder, cinnamon and sugar, powdered sugar, finely ground nuts or colored jimmies

5. Line the chocolate covered balls on the parchment to finish setting. Speed the process by setting the cookie sheets in the refrigerator for a few minutes.

6. Store the chocolates in an airtight container in a cool place. Keep away from heat or sunlight.

Tags: balls parchment, butter sugar, powdered sugar

Clean Corningware

Corningware dishes are a staple of kitchens all over. Keep them stain free and clean can be a challenge. If not caught and taken care of quickly a small stain can turn into a permanent fixture on your favorite baking dish. Clean corningware and even permanent looking stains can be removed.

Instructions

1. Let the corningwear dish soak in sudsy water with a bit of baking soda. Scrub with a non-abrasive rag and rinse. Corningware is made of a very resilient surface that is made to last, but you should be careful not to scratch colored surfaces.

2. Try adding a little oven cleaner or a degreaser to the rag if the stain persists. Repeat the cleaning process.

3. Put a stained Corningware dish in a garbage bag. Spray the surfaces with oven cleaner. Close the bag and leave set over night. Take the bag outside, and open being careful not to breathe in the fumes. Remove the dish and rinse with a garden hose before taking to your sink to scrub with soap and water.

4. Drop two denture cleaning tablets into the Corningware dish and add warm water to fill. When the tablets have stopped fizzing, empty the water, scrub lightly and rinse.

5. Use two seltzer tablets if you don't have denture cleaner. Drop them in the water filled dish and let stand for 15 minutes before scrubbing and rinsing.

Tags: Corningware dish, oven cleaner, tablets have

Create A Sparkling Wine

A second, more difficult, method of making sparkling wine is called the "method champenoise."

There are many different flavors and colors of sparkling wine, ranging from white and dry to red and sweet. What really sets sparkling wine apart from regular table wines is its carbonated bubbles that tingle the taste buds. The process of making sparkling wine starts with a regular base wine. This recipe for Country Champagne will yield a delicious white sparkling wine.

Instructions

1. Make your own white wine following the typical procedures for fermentation. Do not add any finings -- substances incorporated into wine and beer at or near the end of the wine- or beer-making process -- as it could affect the sparkling wine recipe.

2. Siphon the wine into a bucket immediately following fermentation. The wine should be slightly cloudy at this stage.

3. Make a simple syrup. For every gallon of wine, you should add 2.25 ounces of cane sugar. To make the syrup, boil one part water for every two parts of sugar required. By the time boiling occurs, the mixture will become a syrup.

4. Stir the syrup into the wine, and place the wine into champagne bottles. Cap the bottles using crown caps.

5. Store the bottles upright in a cool place for three months until the wine clears. When the wine is clear, store it in a refrigerated area that is 32 degrees Fahrenheit (0 C).

Tags: sparkling wine, into wine, making sparkling, making sparkling wine, sparkling wine, wine into, wine should

Make Chicken And Spinach Enchiladas

Make Chicken and Spinach Enchiladas

Being able to cook a hearty and appetizing meal quickly has become a necessity for families and those throwing together dinner parties in a short amount of time. Luckily, quick and delicious meal ideas do not have to come out of the freezer, or a preservative box. Chicken and spinach enchiladas is one great meal to share with your family and friends, and is easy to make. You can also add ingredients, such as different vegetables, to the meal to add more flavor and color.

Instructions

Making the Chicken and Vegetable Mixtures

1. Place a medium-sized skillet on the stove, coat the bottom with olive oil, and put on low heat. In another medium-sized pan pour a small amount of olive oil into the bottom.

2. Wash the chicken breasts thoroughly, and cut into strips on a cutting board. After the chicken has been cut into strips, cut the strips into smaller cubes. Place the chicken cubes in the second pan, and turn it on medium heat. Add seasonings at your discretion. Watch the chicken carefully.

3. Wash the spinach leaves in the colander. Drain the excess water, and place the spinach leaves in the first skillet. Stir the leaves into the oil.

4. Wash the red pepper thoroughly. Slice the pepper into rings, and dice the rings into small pieces. Place the red pepper pieces into the skillet with the spinach leaves. Stir the spinach and peppers together in the skillet with a wooden spoon.

5. Take half of a yellow onion, and mince it with the knife. Put the minced onion in the vegetable skillet. Mix accordingly. Once the spinach, peppers and onion are in the skillet. place a cover on the skillet so that the vegetables can saut .

6. Check the chicken. Once the chicken has begun to brown take the taco seasoning you've selected and sprinkle the mixture over the chicken. Add 1/4 cup of water to the chicken and taco seasoning. Stir thoroughly. Let the chicken mixture come to a slight boil before turning off the heat entirely.

7. Return to the vegetable mixture. Add the chicken to the vegetable mixture. Stir thoroughly. Place cover over the skillet, and cook on very low heat.

Making the Enchiladas

8. Preheat the oven to 375 degrees Fahrenheit.

9. Open the can of enchilada sauce, and pour the contents into the mixing bowl. Open the bottle of medium taco sauce, and also pour into the bowl. Take a small amount of cheddar cheese and sprinkle it into the enchilada mixture. Stir thoroughly.

10. Pour enchilada mixture into the bottom of the casserole dish. Make sure that the sauce coats the entire bottom.

11. Take out the tortillas and lay them on a flat surface. Sprinkle cheddar cheese on the bottom of each tortilla. Spread the sprinkled cheese evenly on the tortillas.

12. Remove the chicken and vegetable mixture from the heat. Using the wooden spoon, evenly distribute the chicken and vegetable mixture on the open tortillas.

13. Roll each tortilla tightly and place folded-side down in the coated casserole dish. Once all of the tortillas are in the casserole dish, pour the remaining enchilada sauce over each tortilla. Cover the coated tortillas with shredded cheddar cheese.

14. Place the casserole dish into the oven. Bake for 25 minutes.

Tags: casserole dish, vegetable mixture, cheddar cheese, chicken vegetable, chicken vegetable mixture, each tortilla

Eat Rose Petals

Eat Rose Petals

Roses are edible flowers. From ancient times they have appeared at feasting tables as bouquets and as food. The flavor of roses is varied as the colors. The sweet, tart or spicy petals are easy to use and popular additions to any kitchen.

Instructions

1. Select fresh roses free of pesticides. Preferably the roses should be from your garden or an organic market. Light-color roses are more sweet or light in flavor. Darker roses have more aroma and flavor. Taste a rose petal to decide where it belongs on your menu.

2. Wash roses by gently swishing them in cool water. Blot them gently with paper towels. Grasp the petals between the thumb and fingers of one hand and the blossom stem in the other hand. Pull out the petals. Discard any blemished petals. Use the petals immediately or store refrigerated in a plastic bag. Use within a few days for best flavor and freshness.

3. Freeze rose petals in ice cubes. The fast way is fill the water trays and freeze until the ice is slushy, and then tuck in a petal or two. Freeze until solid. The more elegant way is to fill trays half full of water. Freeze. Drop in a rose petal for each cube. Cover petals with a spoonful of water and freeze again. Fill trays with water and freeze. Use rose cubes in lemonade, iced tea or punch.

4. Make salad days rosy by sprinkling sweet-tasting fresh petals over fruit salads. Mix petals in whipped cream for fruit topping. Sprinkle spicy rose petals on green salads. Add and shake petals with vinegar-oil dressings for aroma and flavor.

5. Prepare rose butter by mixing a half-cup to 1 cup of chopped rose petals in a cup of sweet unsalted butter. Let the blend stand at room temperature for 24 hours, then mix again and refrigerate to fully flavor the butter. Use this rose butter on bread or warm muffins. Substitute rose butter for regular butter in cookie or cake recipes. This butter refrigerates up to 2 weeks and freezes well.

6. Infuse rose water by adding 2 cups rose petals to 1 quart water. Bring to a gentle boil, then turn off heat and let cool. Filter out the rose petals and bottle the water. Refrigerate the water for use in ice cubes or tea. Add rose water in place of regular water for gelatins and other desserts.

7. Garnish with dried rose petals. Spread the petals on a microwave-safe dish or paper plate. Heat them for 1 or 2 minutes until dry. Scatter the small dry petals on everything from appetizers to desserts. Add a dusting of petals to top off vanilla pudding, brownies or ice cream. Sprinkle dry petals on frosted cakes or cupcakes. Have a rosy time in the kitchen!

Tags: rose butter, rose petals, aroma flavor, petals with, rose petal, rose petals, rose water

Measure Stevia To Sugar

Recipes requring sugar can be replaced with stevia.

According to Stevia.com, stevia is an herb from South America where it has been used for hundreds of years. Stevia is used by many diabetics and people on low-carb diets as it has no caloric value and does not effect the glucose levels like sugar. Stevia can be found in most grocery and health food stores in liquid or powder form. Stevia is used as a sugar substitute for almost anything that requires sugar. Knowing measure stevia to sugar is beneficial to your recipes.

Instructions

1. Understand stevia to sugar ratios. One tsp. of powdered or liquid stevia is equal to one cup of sugar. One tbsp. is equal to six drops of liquid stevia and 1/4 tsp. of powdered stevia. One tsp. of sugar is equal to a pinch of powdered stevia and two to four drops of liquid stevia.

2. Ensure the measurement is precise by using the proper kitchen measurement tools. Level the stevia in the measuring device to ensure accuracy. For liquid stevia, use the dropper included with the bottle to measure. According to Stevia.com, stevia is 30 times as sweet as sugar. If you measure 1 cup of stevia for 1 cup of sugar, your recipe will be too sweet.

3. Add the stevia to recipes requiring sugar including cookies, pies, teas and cakes. Ensure you are using pure stevia without added ingredients, such as maltodextrin, to ensure proper conversions are being used.

Tags: liquid stevia, stevia sugar, According Stevia, According Stevia stevia, drops liquid

Make A Slow Cooker Pot Roast

Pot roast is a hearty meal to eat when it's cold out.

Coming home to a meal ready to put on the table helps busy families relax and unwind for the evening. Slow cookers are an invaluable cooking appliance that creates delicious meals, demanding little or no attention during the cooking process. Pot roasts are an easy meal to put in a slow cooker since the roasts need long cooking at low temperatures to tenderize. Any roast works well in a slow cooker and you can use beef, pork or even venison roasts to make a healthy meal with a little preparation.

Instructions

1. Place a tablespoon of cornstarch in the bottom of the slow cooker and mix it with a fork with 2 or 3 tablespoons of cold water until the cornstarch has dissolved and there are no lumps. The cornstarch thickens the juices that form in the slow cooker, creating thicker gravy.

2. Wash the vegetables and peel if you want. Chop the vegetables into smaller pieces unless you are using baby carrots or new potatoes. Carrots, quartered onions, diced celery and potatoes are the typical additions to a pot roast, but you can omit some of these and add others if you like. Some people like turnips or rutabagas in a pot roast instead of potatoes. You can also add garlic. You can season the vegetables with herbs like rosemary, peppercorns, bay leaves or thyme for added flavor.

3. Stir the vegetables with the cornstarch and the seasonings of your choice to coat them evenly.

4. Remove the pot roast from the packaging and place it on top of the vegetables. Set the slow cooker to low for all-day cooking or high to cook it within six hours, depending on the size of the roast. Avoid the temptation to lift the cover in the slow cooker since it loses heat each time you lift the cover. Slow cookers do not reheat as fast as stovetop or oven cooking.

5. Insert a fork into the roast. If the meat breaks apart, the roast has finished cooking. Place the cooked roast on a serving platter, sliced thin, and place the vegetables around the meat. If you like perfectly smooth gravy, strain it and put it in a bowl or gravy boat.

Tags: slow cooker, cooker since, lift cover, place vegetables, slow cooker since, Slow cookers

Bread Chicken Fried Steak

Any type of breading that has to be applied to foods can be one of the messiest jobs in the kitchen. Whether you are deep frying chicken, vegetables or any other item that requires a batter or coating before the frying process, a few tips and techniques will help you make the job cleaner and easier. This is bread chicken fried steak.

Instructions

1. Prepare the dishes to bread the steaks. Place 1 dish next to the other on the counter. In the first dish place about 1/4 inch deep of sifted flour and in the other dish mix together 1 egg and 1/4 cup of milk. In the final shallow dish, place your breading mix. This can be cracker crumbs, corn meal, flour or breadcrumbs or any combination of the items listed. Season the breading well.

2. Take the piece of steak and, using a frying pan or heavy rolling pin, beat the piece of steak until it flattens out and is very thin. By placing the steak between 2 pieces of plastic wrap or wax paper, you can minimize the mess and splatter of the meat while pounding.

3. Dust the piece of prepared steak well in the pan containing flour. Just place the piece of steak in the dish and turn the steak a few times.

4. Pick up the steak with the right hand and slip it into the second dish with the egg wash. Turn the steak over once or twice, then with the right hand pick up the piece of steak and drop it in the breading mixture. Coat the steak well with the breading mixture.

5. Use your left hand, lift the steak out, and place on a clean plate to rest until all pieces of steak are ready to be cooked. When you have breaded all the pieces and the oil is heated in the pot you can gently add the pieces of breaded steak to the pan for frying.

Tags: piece steak, breading mixture, dish place, right hand, steak well

Keep Fresh Picked Lettuce

Proper storage can maximize the shelf life of fresh-picked lettuce.

Fresh lettuce may come out of the ground crisp and ready to eat, but with a nearly 95 percent water content, it can wilt in a matter of a few days without proper storage. If you have loose-leaf lettuce, you can pick healthy leaves and rinse them prior to using. However, if you are harvesting a whole head of mature, loose-leaf lettuce or are growing head lettuce, such as butterhead, romaine or iceberg, there are ways to maximize the freshness of lettuce.

Instructions

1. Harvest the outer leaves of the loose-leaf lettuce or separate the leaves of the head lettuce you plan on storing.

2. Discard any leaves with wilt or rot on them.

3. Soak the leaves in an ice bath in a clean sink for five to 15 minutes.

4. Drain sink and rinse off each leaf under cold water to remove clinging dirt.

5. Dry the leaves in a salad spinner, making sure not to pack them too tightly.

6. Lay a 2-foot sheet of plastic wrap or two connected paper towels on counter. Place dried lettuce leaves on top and then wrap the plastic or paper towels around the leaves.

7. Put the wrapped leaves in a gallon-sized plastic bag.

8. Squeeze out any air left in the bag and then seal.

9. Place the plastic bag of lettuce leaves in the coldest part of your refrigerator. This is usually on the top shelf, against the rear wall.

Tags: loose-leaf lettuce, head lettuce, lettuce leaves, paper towels

Make A Refreshing Asian Salad

The perfect quick dinner for a hot summer day is an Asian main-course salad. Made by combining meat, poultry or seafood with noodles, snow peas, scallions and packaged cole-slaw mix, it’s easy to pull together in 30 minutes or less. Here’s a basic recipe that serves four and can be easily varied with different ingredients to suit your whim of the moment.

Instructions

1. Choose a salad dressing that suits the type of meat or seafood you are using. Numerous bottled varieties are now available in larger markets, especially natural-foods stores. A shiitake-sesame vinaigrette goes particularly well with steak, while dressings flavored with ginger or citrus are better suited to chicken or seafood. Dressings made with peanut sauce are good with chicken or steak, but tend to overpower seafood. If you have problems finding a bottled Asian dressing in your area, see Resources for recipe recommendations.

2. Prepare your meat, chicken or seafood. If you are using steak, slice it crosswise into strips, as you would London broil. If you are using chicken, cut or shred the meat into bite-size pieces. Larger scallops should be halved or quartered, but smaller ones can be used whole. Shrimp can be used whole or halved lengthwise. (If the shrimp aren’t already peeled and de-veined, you’ll need to do that.)

3. Cook your noodles. If you are using fresh noodles, such as Japanese soba or Chinese lo mein noodles, they will only need about two minutes in boiling salted water. Drain the noodles, rinse them under cold running water until cool, and place them in a bowl. You can substitute dried linguini; cook as per package instructions, then drain and cool under cold running water. Other Asian noodles, such as the varieties that are fried rather than boiled, can be used as well, but should be added after the other ingredients, just before the dressing. See Resources for more about Asian noodles.

4. Drizzle the oil over the noodles and toss lightly. You can skip this step if you're in a real hurry, but move quickly, because the noodles will soon stick together in a ball without it.

5. Add the cole slaw, snow peas, meat or seafood, daikon and scallions to the bowl. Toss lightly, pour the dressing over the salad and toss again.

6. Sprinkle the chopped cilantro and peanuts over the salad and serve with lime wedges.

Tags: Asian noodles, chicken seafood, cold running, cold running water, meat seafood

Cook With A Gas Dutch Oven

Gas Dutch ovens, alternatively known as propane outdoor cookers, make cooking a variety of meals outdoors a simple process. Much like standard Dutch ovens, the propane cooker features durable, cast iron material for even cooking and temperature. From delectable casseroles to your favorite chili recipe, cooking with a gas Dutch oven makes outdoor cooking delicious and easy.

Instructions

Cornbread

1. Twist the small propane tank into the socket provided at the bottom of the gas Dutch oven.

2. Check the tank to make sure it is securely screwed into the socket, and make sure there are no leaks.

3. Light the pilot light by twisting the temperature gauge on the cooker to the pilot, or lowest, setting. Once the device begins to make a clicking noise, use a lighter or long match to quickly light the pilot light beneath the pot of the cooker. Once the gas Dutch oven set up and lighted, cooking in it is easy. Any recipe can be prepared in a Dutch oven, making outdoor gas Dutch ovens ideal for camp cooking.

4. Mix the instant cornbread mix directly in the Dutch oven, by adding two cups of the cornmeal to one cup of milk and an egg.

5. Add a pound of finely chopped, raw bacon to the mixture and stir it in.

6. Turn the gas of the oven on a medium setting, or approximately 300 degrees.

7. Allow the oven to cook the cornbread for about 25 to 30 minutes. The cornbread should slide right out of the oven, once the cooker part is tipped over a plate.

Chili

8. Combine a cup of chopped onion, a pound of uncooked ground beef, a cup of powdered chili starter, two cups of pinto beans and a gallon of water in the gas Dutch oven.

9. Set the temperature to 350, or medium heat.

10. Allow the chili to cook, covered, for about 40 minutes, stirring frequently.

11. Reduce the heat to low, or 200 degrees.

12. Allow the chili to simmer for an additional 30 minutes before serving with cornbread.

Tags: Dutch oven, Dutch ovens, about minutes, Allow chili, degrees Allow, into socket

Make Easy Garnishes

When you're having a dinner party or other special event, you want to make the food you serve to look professionally and specially prepared. One way to accomplish this is to serve food with decorative and tasty garnishes. Decorative garnishes add color and appeal to everything from appetizers to main dishes and desserts. Simple dishes can even be transformed into edible works of art.

Instructions

Tomato Rose

1. Create a beautiful tomato rose garnish by slicing a ? inch spiral from the flesh and peel of the tomato.

2. Cut the tomato starting at the bottom end, working your way to the top. Continue to spiral all the way around.

3. Form the rose shape by rolling the strip into an edible flower.

4. Secure the base by using a toothpick.

Pickle Fans

5. Choose dill or sweet pickles.

6. Cut whole, small pickles into 1/4 inch slices, but leave them slightly attached to the base.

7. Lie each four of the blades of the fan down to create your pickle fan.

Chocolate Swirls

8. Place dessert or fruit on a shallow plate or bowl.

9. Place chocolate syrup, melted chocolate pieces or hot fudge into a pointed cake-decorator's bag.

10. Use the bag to push the chocolate out, drawing swirls, diagonal lines or other shapes on your plate and food item.

Tags: into edible

Substitutes For Gouda Cheese

Gouda Cheese pairs well with apples and bread.

Gouda cheese is a hard Dutch cheese wrapped in wax and its sweet and fruity flavor intensifies with age. Some cheese makers add a smoke flavor or garlic flavor to the cheese. As Gouda ages, the wax rind changes from red until it is nearly black. Gouda melts smoothly and easily, and is perfect for dishes such as macaroni and cheese.

Edam Cheese

Placed in a red wax coating, Edam cheese is a pressed, semi-hard cheese made from skimmed or semi-skimmed milk. Its flavor is smooth and nutty. Because of its lower milk-fat content, Edam does not melt in a flowing manner like Gouda, but it is easier to brown.

Bel Paese Cheese

This Italian cheese is semi-soft with a mild flavor that pairs well with fruit and red wine. It melts easily, especially when grated, and can be used on pizza or in risotto.

Muenster Cheese

American Muenster cheese has a mild flavor. The European version tends to be more pungent and works well with black bread and hearty beer. Muenster is a washed rind cheese which is the reason for the orange rind. Muenster cheese is softer than Gouda but it has a flavor similar to a young Gouda. Muenster also melts in the same flowing manner as Gouda, making it a good substitute.

Tags: well with, flowing manner, mild flavor, pairs well, pairs well with

Make Pickle

Jewelry makers who solder metal need a pickle solution to clean the metal.

Pickle is an acid compound used during jewelry making to remove oxidized surfaces and flux from metal after soldering. There are many types of pickle that can be used. You can create your own to use in your jewelry fabrication. Keep in mind that you are working with chemicals and need to be careful in how you use them and dispose of them.

Instructions

1. Clean out a glass or ceramic pot and fill it with clean water. If your water comes from a well or your tap water has a lot of minerals in it, you may want to use distilled water when making your pickle.

2. Avoid dangerous chemical reactions by always adding acid to water and never the other way around. A rhyme may help you remember this important safety concern: "Add acid to water. Do what you ought to."

3. Heat your pickle solution so it will work faster. Most jewelers use a slow cooker or a glass or pottery container as a pickle pot, along with a hotplate. Once you use any container or implement for your pickle, do not use it for other things -- and certainly not for foods!

4. Use a common solution, such as sodium bisulphate. This chemical is sold by jewelry supply houses; brand names include Sparex and ProCraft Pickle. It is also found in many hardware stores and swimming pool suppliers -- one brand is pH Down. For any of these, the mixture is not exact. Different jewelers like to use different strengths, sometimes depending on the specific metal. Place about a tablespoon of the granules in about 1 1/2 to 2 cups of water in a small crockpot and heat, but never heat to boiling.

5. Nontoxic alternatives include combinations of alum and water or vinegar and water. To make a solution from alum, dissolve 1 tbsp of alum in 1/4 cup of water. Make a vinegar-based solution by placing water in a saucepan and adding distilled white vinegar. Heat the solution until it simmers, then add a bit of kosher salt or table salt. The ratio is about one part of salt to eight parts vinegar.

Tags: your pickle, acid water, alum water, pickle solution, your water

Low Protein Meal Ideas

Rice and grains make excellent low protein meal-builders.

Protein is an essential nutrient, the building block of the body's muscle. However, too much protein can be hard on your kidneys, says Every Diet (everydiet.org). Additionally, certain medical conditions, such as liver or kidney disease, may require a low-protein diet. Fortunately, there are plenty of options for meals low in protein and rich in other essential nutrients vital to your health.

Salads

Salads make an excellent option for those seeking a low-protein meal. According to a study by the University of Washington Center on Human Development and Disability, most vegetables contain only 1 gram of protein per half cup.

A nourishing salad meal idea that will be low in protein and high in vitamins may include fresh lettuce, broccoli, spinach leaves, radishes, mushrooms and your choice of salad dressing. When choosing a salad dressing, check the protein content on the nutrition label--most "clear" salad dressings such as vinaigrette or Italian tend to have no protein at all, while the protein content of thick dressings such as bleu cheese may contain more than you want added to your salad. If you like cheese with your salad, Every Diet suggests using smaller amounts of cheeses with stronger flavor, such as Parmesan or sharp cheddar to keep protein levels low.

Main Courses

Although it may seem difficult to come up with ideas for hearty lunches or dinner dishes that are low in protein, the options are plentiful here too. For instance, if you're reducing your protein intake for health reasons, you don't have to toss out your favorite ham sandwich for lunch--simply use less meat that is more thinly cut, restricting the amount to a single slice. Use hearty, whole-grain bread, and add vegetables such as lettuce, tomatoes and alfalfa sprouts to add some more nutrition to your low-protein sandwich.

For dinner courses, consider meals using pasta or rice, where the majority of the food is low in protein. Spaghetti with marinara sauce, substituting mushrooms for hamburger or sausage, is an excellent and tasty option, as is using eggplant instead of chicken for a delicious eggplant Parmigiana. Stir-fry meals of sauteed vegetables served on a bed of white or brown rice are delicious low-protein meals as well.

Snacks and Desserts

High-protein snacks such as milk or cheeses (foods which typically provide 8 grams of protein per serving, says a study by the University of Washington) can be easily replaced with healthy, low-protein options.

Pretzels, granola bars (without nuts, if possible, as these can be high in protein), and dried fruit such as pineapple or banana chips make great mini-meal options to tide you over until lunch or dinner. Fresh fruit such as apples, oranges and plums contain virtually no protein at all and can be enjoyed at any time of day for a healthy boost of energy and nutrition.

Tags: dressings such, Every Diet, fruit such, make excellent, protein content, salad dressing

Make A Philadelphia Cream Cheese Cake

Make a homemade cheesecake with Philadelphia cream cheese.

Cheesecake is a dessert made from fresh cream cheese with a pastry or graham cracker crust. The topping is usually sweetened with sugar and vanilla. You can top cheesecake with fruit, nuts or melted chocolate. Philadelphia cream cheese is a popular Kraft product that can be transformed into a cream cheese cake with the addition of ingredients that you probably have in your kitchen and pantry.

Instructions

1. Heat the oven to 325 degrees Fahrenheit.

Heat the oven to 325 degrees Fahrenheit.

2. Crush graham crackers inside a sealed plastic bag until you have 1 1/2 cups worth of crumbs.

3. Combine the crumbs with melted butter.

Combine the crumbs with 3 tbsp. of melted butter to moisten the crumbs. Press the mixture onto the button and sides of a 9-inch cake pan to create the crust.

4. Stir the ingredients with an electric mixer until they are blended well.

Combine an 8 oz. package of softened Philadelphia cream cheese with 1 cup of granulated sugar and 1 tsp. of vanilla extract. Stir the ingredients with an electric mixer until they are blended well.

5. Add 1 egg at a time.

Add 1 egg at a time and mix the ingredients with the low speed setting on an electric mixer. Pour the mixture into the graham cracker crust.

6. Bake the cheesecake for 55 minutes.

Bake the cheesecake for 55 minutes or until the center sets. Loosen the cake from the pan with a spatula and allow it to cool in the refrigerator for 4 hours. Keep the cake covered with foil or plastic wrap.

7. Top the cheesecake with fresh fruit.

Top the cheesecake with fresh fruit such as strawberries or blueberries before you serve it.

Tags: cream cheese, cheesecake with, electric mixer, ingredients with, Philadelphia cream, Philadelphia cream cheese, Bake cheesecake

Smoke Salmon Lox

Smoke Salmon Lox

Smoking fish is different than cooking fish; the temperature and preparation differs significantly. Smoking fish can bring out flavors that don't surface in fully cooked fish. In order to smoke salmon, it is necessary to have a smoker capable of keeping temperatures at 80 degrees Fahrenheit or lower. Smoked salmon also requires a curing process beforehand to dehydrate the fish.

Instructions

1. Filet the fish. If the lox is too thick, cut it into smaller slices.

2. Make the brine. The brine is a marinade that the lox will be soaked in before smoking. It requires a 2:1 ratio of salt to brown sugar mixed in water. Make enough brine to completely immerse the lox. You can add other spices if desired.

For every five gallons of water, mix in 14 cups of salt and 7 cups of brown sugar.

3. Marinate the fish. Place the fish into the bucket with brine and refrigerate for 12 to 24 hours. IT will take 12 hours for smaller fillets and 24 for larger filets.

4. Rinse and rack the fish. Rinse the fish under cold water for one hour (two hours for larger filets). Place the fish on a rack and refrigerate for 12 more hours.

5. Smoke the salmon. Place the lox into the smoker with a temperature of 70 degrees Fahrenheit and smoke for 12 to 16 hours. Cool the fish before sealing it.

Tags: brown sugar, degrees Fahrenheit, larger filets, Place fish, Smoking fish

Make A Plasma Tv Crisp

Plasma TVs require special care.

Plasma televisions have plenty to offer TV enthusiasts, movie buffs and gamers alike. Plasma TV's rich colors, fast-moving images that appear seamless and exceptional, high-definition display makes them a pleasure to watch, while their thin, sleek design makes them an attractive addition to any home. Although most plasmas have a great picture straight out of the box, there are a few steps you can take in order to achieve and maintain the clearest picture possible.

Instructions

1. Calibrate your plasma. This means adjusting the settings---such as color, brightness and contrast---to achieve the highest quality picture possible with the most accurate color displays. The way a television is calibrated depends largely on the environment that it is in and the time of the day that it is most frequently used. You can either do this yourself, purchase an HDTV calibration DVD or hire a professional technician to do it for you. Having your television professional calibrated is the best option; however, it could cost you up to $400.

2. Do not leave a static image on the screen for an extended period of time. Plasma screens are susceptible to temporary image retention or permanent burn-in, phenomenons that result in a "ghosted" copy of the static image remaining on the screen for several hours, days or the remaining life of the television.

3. Utilize the anti burn-in features that came with your television. Most of these features are automatic and simply require you to turn them on in your settings menu.

4. Run the "white wash" anti burn-in feature that is included in most plasma settings whenever needed. This feature sends a white bar across your screen to age the pixels in a unified manner in order to correct image retention and inconsistencies in brightness.

5. Dust your plasma frequently. Otherwise, rainbow-colored dots will appear on the screen.

Tags: anti burn-in, image retention, makes them, picture possible, static image, your plasma

Uses For Cranberry Vinegar

Uses for Cranberry Vinegar

Cranberry vinegar is a sweet, tart vinegar with a variety of culinary uses. The strong flavor is a perfect compliment to milder fishes or meats. It can be used in salads or on fruit. Cranberry vinegar is easy to prepare at home, whether for a recipe or as a festive holiday gift.

Salad Dressing

Cranberry vinegar has a tangy, sweet taste which makes an excellent ingredient in a salad dressing. Combine the cranberry vinegar with olive oil and spices to taste for a cranberry vinaigrette. The tartness of the dressing pairs well with nuts in a salad. It is also an excellent addition to a seasonal salad. Cranberries are a fall fruit, so try the dressing with an apple, pear, or pomegranate salad. Blue cheese crumbles balance the taste of cranberry vinegar in a salad.

Meat Marinade

Use cranberry vinegar as a marinade for white fish, pork, or chicken. The subtle flavor of these particular meats pairs well with the sweet acidity of cranberry vinegar. Simply combine equal parts vinegar with olive oil, salt, pepper, and your favorite spices. Put the meat in a plastic bag and add the marinade. Coat all the pieces of meat with the marinade, and place the bag in the refrigerator. The longer you allow the meat to marinate, the stronger the cranberry taste will be. Marinate from one hour to overnight. Prepare the meat on the grill, in the oven, or sauteed.

Reduction Sauce

Cranberry vinegar makes a tasty reduction sauce for cooked fruit, pork, chicken, lamb, or fish. A reduction sauce is simply a thin sauce that cooks at medium heat over time until some of the liquid evaporates, or reduces in amount. The remaining sauce is thick and flavorful. Reduction sauces are usually made with wine, spices, vinegar, or stock of some kind, cooked down to 50 percent volume. Add butter to give the sauce shine and a richer taste. Spoon the sauce over cooked meat or fruit.

Gifts

Give homemade cranberry vinegar as a festive holiday gift. It is simple to prepare at home and requires minimal ingredients. Make cranberry vinegar with dried or fresh cranberries and a base of cider vinegar, white wine vinegar, or champagne vinegar. Recipes vary, but most require you to combine the ingredients and store at room temperature for two weeks to allow the flavors to combine fully. Pour the resulting cranberry vinegar into a decorative bottle, and stop it with a colored cork. Add gift tags attached with ribbon and a sprig of holly.

Tags: vinegar with, cranberry vinegar, cranberry vinegar, Cranberry vinegar, cranberry vinegar with, festive holiday

Make Sesame Oil

Sesame oil is also known as gingelly or til oil, and is a vegetable oil made from sesame seeds. This is used as a cooking oil in many countries and is used as an enhancement to flavors in Chinese foods. There are many fatty acids that are good for the heart in sesame oil such as palmitic, oleic, linoleic and eicosenoic fatty acids. These are found in all white sesame seeds, as well as the natural oil that is produced as a byproduct of the seeds. This recipe will yield 2 tbsp of oil.

Instructions

1. Add the oil and sesame seeds to the blender. Turn the blender on to medium and allow the pieces to blend together until smooth. This will create a creamy sesame paste, and the sesame oil will rise to the top of the mixture when allowed to rest.

2. Pour the mixture into a bowl and allow to it to sit for 1 hour. The sesame oil will rise to the top of the mixture. Spoon this oil out into a cup. Simply lay the spoon on top of the mixture and allow the oil to seep over the sides of the spoon, until full.

3. Lay plastic wrap over the top of the cup and gently press around the rim of the cup. This will seal in the freshness of the oil and makes it easy to refrigerate.

Tags: sesame seeds, fatty acids, rise mixture, seeds This, sesame will

Use Thickeners In Cooking

Use Thickeners in Cooking

Without the use of thickeners, we wouldn’t have sauces, gravies, creams, fillings or mousses to enjoy. Whether you need a slightly thickened sauce or a firmly set Bavarian cream, knowing what thickener to use is imperative. Because there are many ways to thicken foods, you can choose your favorite by texture and taste.

Instructions

1. Use cornstarch and flour to thicken plain sauces and gravies. Blend both of these ingredients first with cool water and then add to a hot liquid while stirring constantly. Bring the sauce to a boil to remove the flavor of the flour or cornstarch.

2. Add arrowroot to hot soups and sauces for a smooth silky texture but avoid over-stirring as it may become stringy. When cooled, a sauce thickened with arrowroot may show signs of gelling, but gentle reheating will return the product to a liquid.

3. Thicken sweet desserts with cassava, commonly known as tapioca. The benefit of cassava is its ability to keep from gelling upon sitting. Another plus is the fact that cassava does not contribute to retrogradation, the process of making a food go stale.

4. Look to the sea for a strong thickening agent that firms up jellies and vegetarian deserts. Agar-agar is widely used in cooking when the product needs to withstand warm temperatures without melting.

5. Select gelatin for a common thickener. It comes from cows and pigs, so it is not suggested for vegetarian use, but gelatin is an inexpensive thickener commonly used for fruit-flavored deserts. It is incompatible with fresh pineapple, however, and boiling reduces its gelling ability.

6. Stir eggs into custards to provide a rich delicious thickening effect. Use extensively in ice creams and cooked fillings, eggs need slight heating before consuming to ensure their safety. To accomplish this, stir a little of the hot liquid into the beaten eggs and then stir the egg mixture into the hot liquid.

Tags: sauces gravies, Thickeners Cooking

Watermelon Fruit Decorations

Watermelon can be used for eye-catching fruit decorations.

The art form of carving vegetables and fruit began in Asia and the Middle East, but has since become a well-known decoration across the world. Watermelons lend themselves particularly well to fruit carving, since their large size allows for an ample carving area. Watermelons can be carved in a variety of ways, though some are more complex than others.

Basket

A watermelon basket is an easier introduction into fruit carving; requiring only a few cuts and prepared fruit salad. Slice down the center of a medium-to-large watermelon from the top and bottom, leaving a 3-inch gap between the cuts. Cut straight down the middle to the inner corner of the cuts, so the remaining melon is a basic basket with a handle. Hollow out the basket and fill it with fruit salad; add decorative cuts to the handle and basket rims.

Baby Buggy/Carrier

Creating more complicated decorations, such as a baby carrier, can also be done with watermelon. Cut into the side and top of the melon to open up the front quarter. Hollow out the open side of the cut, and create angular cuts in the vertical side for the buggy hood. Fill the buggy with fruit salad, and cut a piece of rind to stick in the salad to represent the handle. Fix half a grape on top of a pineapple ring to the side of the watermelon using toothpicks at all four corners to simulate wheels.

Round Decorations

Many other variations of fruit carving exist. A simple pool ball can be created by hollowing out a watermelon like a pumpkin, then shaving the rind around the pool ball numeral. A similar approach can be used to make a teacup, where carvers need only fix some rind for the handle and spout to the side of the watermelon with toothpicks.

Animals

Other decorations can be made by hollowing out the melon, then adding different features. Two hollowed out sides can be placed on top of each other and stuffed with fruit salad to make a dinosaur mouth. Add toothpicks around the rim for teeth, then carve the eyes. A long watermelon can also be made into a variety of animals by removing the top third and back two thirds of the melon. Fill the body with fruit salad, carve the front section into animal ears, and carve eyes or add extra pieces or rind to fill out the face.

Tags: fruit salad, with fruit, with fruit salad, fruit carving, carve eyes, pool ball

Chinese Restaurants Near 3rd Clackamas In Portland Oregon

Portland, the fourth largest city on the West Coast, has a handful of Chinese restaurants located near Third Avenue and Clackamas Street in the northeast part of town. Each Chinese restaurant serves a variety of traditional Chinese and Chinese-American dishes, including sweet and sour chicken, lo mein and Kung Pao shrimp.

Chino Saigon Sinee

Chino Saigon Sinee at NE Broadway and Eighth Avenue is a casual dining restaurant that specializes in Chinese, Thai and Vietnamese cuisine. Though the Chinese portion of the menu is limited, many of the entrees were less than $9 as of 2011. It includes Kung Pao chicken, Szechwan crispy shrimp and Mongolian beef. Chow Mein entrees are served with mixed vegetables. The restaurant is open for lunch and dinner seven days a week. Though Chino Saigon Sinee does not have a website, a copy of the restaurant's menu is online at MenuPix.

The Orient

The Orient at NE Broadway and 11th Avenue has an extensive menu featuring Hunan, Szechuan and Cantonese cuisines. The Orient's traditional Chinese menu includes moo goo gai pan, orange chicken and lo mein. It also has 10 house specialties that ranged from $9 to $12 in 2011. The Triple Crown dish is a combination of chicken, shrimp and roast pork saut ed with vegetables and water chestnuts. Fans of hot and spicy food may like the Hunan Trio, a combination of shrimp, beef and chicken served with a brown house sauce. The Orient is open seven days a week and has a daily lunch special. The Orient does not have a website, but the menu is on MenuPix.

Panda Express

Panda Express, the largest Chinese fast-food chain in America as of 2011, has a restaurant at 14th Avenue and NE Weidler Street. Its menu includes hot and sour soup, Thai cashew chicken breast, Kung Pao shrimp and SweetFire chicken breast. Panda Express also has a kid's meal of fried or steamed rice, chow mein, or mixed vegetables and a small fountain drink. Panda Express is open seven days a week and has drive-through service.

Max Orient

Max Orient is in the food court section of the Lloyd Center Mall. It is a buffet-style fast food restaurant serving veggie spring rolls, tofu with garlic sauce, General Tso's chicken, sweet and sour shrimp, chow mein and lo mein. Max Orient's has a combo-plate option for two menu items. Max Orient is open seven days a week. Takeout is available.

Tags: days week, Panda Express, seven days, seven days week, Chino Saigon

Make Gingersake Sauce

This easy, yet delicious sauce is the perfect accompaniment to any chicken, salmon or vegetarian stir-fry. This sauce is used to marinate chicken before the meat is roasted over hot coals, sealing in the full flavor of the sauce. Follow these steps to make a batch yourself.

Instructions

1. Peel the ginger by scraping the thin skin off with a spoon or a vegetable peeler. Finely mince the ginger into pieces no larger than 1/4-inch in size. Set aside the amount necessary.

2. Peel the skin off one garlic clove. Finely mince the garlic into pieces no larger than 1/4-inch in size. Set aside the amount necessary.

3. In a medium sauce pan, add the soy sauce, ginger, garlic and sugar. Mix thoroughly.

4. Heat the mixture over medium heat until it begins to steam and the sugar has dissolved. Add the cooking sake and continue heating the mixture for five more minutes to cook off the alcohol.

5. Take the mixture off the heat and taste it. Adjust the seasonings to your personal preferences.

6. Refrigerate the mixture for approximately two hours to let the flavors meld, or until you need the sauce.

Tags: 4-inch size, 4-inch size aside, amount necessary, aside amount, aside amount necessary, Finely mince, into pieces

Party Hors D'Oeuvres Recipes

Entertaining at home is often a stressful endeavor, especially if you have limited time and resources. However, with a few simple recipes and a little time, you can put together some terrific hors d'oeuvres for a cocktail party your guests will rave about. Some recipes may be prepared the night before your gathering.

Easy Cucumber Sandwiches

You will need: One loaf of cocktail pumpernickel bread, one 12 oz. container of ranch or green onion cream cheese, one cucumber sliced thin, and dill weed (fresh or dried).

Simply spread the flavored cream cheese on each slice of bread, top with a slice of cucumber and sprinkle with dill. Make these a few hours ahead, wrap in a damp paper towel and store in the refrigerator. Serve on a fancy plate.

Easy Mini "Cheesecakes"

You will need: One package of shortbread tea biscuits (such as Lorna Doones), one large package softened cream cheese, and ¼ cup orange marmalade.

In a small bowl, mix the cream cheese and marmalade together till blended. Spread or pipe onto the tea biscuits. These taste amazingly like cheesecake. For a special twist, use an icing decorator to pipe the cream cheese filling onto the cookies, and garnish with sprinkles or fruit. Place separately in mini cupcake papers for a nice presentation.

Easy Salmon Phyllo Diamonds

You will need: One package frozen phyllo sheets, butter or margarine (not spread), one 6 oz. can of salmon, one large package softened cream cheese, one cup mild shredded cheese, ½ cup finely chopped scallions, 1 tsp. dried dill.

Melt butter. Brush a cake or sheet pan with butter and place 3 to 4 layers of phyllo in the pan, layering butter between each sheet. Drain the salmon and remove any bones. Mash it up with the remainder of the ingredients. Mix well. Spread the mixture over the phyllo. Top with 3 to 4 more layers of phyllo sheets, layering butter between the sheets. Press down with your hands to make it all even. Bake at 400 degrees for approximately 15 minutes, till golden brown. Let cool to room temperature. Turn out on a cutting board. Cut into diamonds by slicing the sheet lengthwise into 1- to 2-inch strips, then cutting the strips on a diagonal.

Easy Swedish Fruit Dip

You will need: One large (16 oz) container of vanilla yogurt, 1 tbsp. ground cardamom, honey, an assortment of cut fruit, such as apples, pears, grapes, strawberries, raspberries, peaches, etc.

Mix the cardamom into the container of vanilla yogurt. Place in a decorative bowl. Drizzle with honey. Serve with fruit and sweet crackers.

Easy Scallion Garlic Veggie Dip

You will need: One 16 oz. container of sour cream, ½ cup finely chopped scallions, two cloves of finely chopped garlic, salt and pepper to taste, assortment of sliced vegetables such as sweet peppers, cucumbers, celery, carrots, jicama, raw zucchini, raw turnip, radishes, etc.

Mix sour cream, scallions, garlic, salt and pepper together. Let stand overnight, covered, in the refrigerator. Serve in a decorative bowl, surrounded by an assortment of raw vegetables.

Ham and Cheese Tomatoes

You will need: One container of grape tomatoes or cherry tomatoes, one large package softened cream cheese, one cup grated sharp cheddar cheese, ½ cup finely diced ham, a Ziploc sandwich bag.

Cut each tomato in half and scoop out the seeds. Mix softened cream cheese, grated cheddar, and ham together. Scoop into a Ziploc bag. Seal the bag, getting all the air out. Snip off a bottom corner, large enough to pipe the filling through. Pipe ham and cheese filling into each tomato half. For a nice presentation, line a decorative plate with red lettuce and place the stuffed tomatoes on the plate.

Tags: cream cheese, will need, softened cream, softened cream cheese, finely chopped

How Many Carbohydrates Should You Eat In A Day

With "low-carb" a catch phrase in today's popular culture, many people are left wondering: What is a carbohydrate? How many should you eat per day? And what are their effects on our bodies?

Identification

A carbohydrate is an organic compound composed of hydrogen, carbon, and oxygen. Called "carbs" for short, these compounds are essential building blocks for the body, as well as a source of energy.

Types

There are three types of carbohydrates: starches, sugars, and fiber. Starches (also known as "complex carbohydrates") are found in dried beans, lentils, some veggies (such as peas, corn, and potatoes), and grains (such as oats and barley). Sugars include those naturally occurring in foods (like lactose in milk or fructose in fruit) as well as refined sugars (like those in cookies, candy, and syrups). Fiber is the indigestible part of plant foods, and can be found in most fruits, vegetables, and legumes.

How Many?

How many carbs should you consume? Medical experts suggest that you obtain roughly 60% of your daily calories from carbohydrates. To calculate the amount of carbs you need in your diet, multiply the number of calories you need by 0.6; for example, if you need 2,000 calories per day (which is common), you'll need 1,200 of those calories to come from carbs. There are 4 calories per gram of carbohydrates, so a person who needs 2,000 total calories per day should expect to take in 300 grams of carbs.

Considerations

Carbs that come from vegetables, grains, and fruits are obviously going to be better for your body than carbs from sugary snacks. Instead of ingesting high amounts of refined white flour, try eating whole-wheat bread and crackers. Replace your whole milk with skim or 1 percent milk. Also, try to avoid juices with added sugar, choosing 100 percent juices instead of "juice cocktails."

Misperceptions

In recent years, fad diet plans such as the Atkins Diet have praised the efficiency of so-called "low-carb" diets in promoting weight loss. That has led to the popularity of marketing food products as "low-carb" or "no-carb." Because of such diet fads, many people believe that carbs are inherently harmful, and that if they avoid them, they will experience health benefits.

Such perceptions, however, are mistaken, and when taken too seriously, can be dangerous. Carbohydrates are important for good health; decreasing your intake too drastically can lead to kidney or liver damage, and may even increase your cholesterol. When trying to lose weight, it's not necessarily important to decrease your carbohydrate intake--- just try to consume more "good carbs" (vegetables, fruits, whole grains) instead of "bad carbs" (processed flour, refined sugars, and syrups).

Considerations

As with any diet, always consult a doctor before making major changes to your eating habits.

Tags: come from, many people, refined sugars

Eat Lean Proteins

Chicken breasts are a high source of lean protein.

There's a reason gym trainers emphasize eating a lot of lean protein in your diet: It builds lean muscle mass. Rather than eating hamburgers for your source of protein, eating lean protein helps you pack on muscle without fat.

Instructions

1. Many people are surprised at the protein value of Barilla Plus pasta. Barilla Plus pasta is fortified with almost as much protein as ground beef, 17g of protein in a 100g serving, and as little fat as a chicken breast, 3g. It also has a whopping 7g of fiber to help your digestive system, and Omega-3 fatty acids, which are proven to help burn fat.

2. Consider whey protein. It's important for men not to drink too much soy protein. Soy does contain estrogen, a female hormone, and shouldn't be a primary source of protein for men. Whey protein -- made from milk -- is a great solution. If you are lifting weights, have a two-scoop whey protein shake: It should give you roughly 50g of lean protein.

3. Chicken breasts are inexpensive and incredibly healthy. Just cut them into strips and pan fry them with some red pepper flakes and teriyaki sauce for quick and easy preparation.

4. Eggs, particularly the egg whites, are a strong source of protein. The yolk, however, has fat and cholesterol, while the white is a fast digesting protein. You can get egg whites by the carton as well as in whole eggs.

Tags: lean protein, source protein, Barilla Plus, Barilla Plus pasta, Chicken breasts, eating lean, eating lean protein

Make Cajun Chicken Over Linguine

A lot of people enjoy Cajun cooking. Follow the recipes below for an unusual and delicious pasta dish that will impress all of your friends with your "gourmet" cooking style.

Instructions

Make Cajun Chicken over Linguine

1. If you don't already have all of the ingredients on hand, go to the grocery market to obtain the items listed under "things you will need."

2. Take one chicken breast fillet for every two people to be served the dish. Cut the breast into bite sized peices, removing all fat.

3. Bring water to boil in a Dutch oven, putting it about two tablespoons of olive oil and one-half teaspoon of salt.

4. In a large skillet place one tablespoon of olive oil and one tablespoon of butter. Let the skillet get hot before adding the chicken.Season the top side of the chicken with Season-All, a mixed pepper blend (of your choice), and Cajun seasoning. Once the bottom in sufficiently seared, flip the chick over and season the other side. Then lower the heat to low.

5. Add linguine to the boiling water mixture.

6. While the chicken and the linguine cook, melt (in a microwave) one-quarter cup of butter for every two people to be served in a small dessert sized bowl. Set aside.

7. Chop up one to two cloves of garlic (depending upon how much a garlic taste you want) and one green onion for every person to be served.

8. Mix the butter, green onion, and garlic together and add in one teaspoon of oregano and one tablespoon of chopped pecan pieces for each two people to be served. Put the butter mixture into the freezer so that it can congeal while you finish the remainder of the dish.

9. Once the linguine is ready and the chicken is cooked with just enough of a Cajun taste, you are ready to plate your dish. Put one portion of linguine on each plate. Spoon about one-quarter cup of chicken over the top. Add one to one and one-half tablespoons of the butter mixture on top and serve.

10. Place the remaining butter mixture on the table for those who want to add more to their dish.

Tags: butter mixture, people served, Cajun Chicken, every people, every people served, green onion, Make Cajun

Make Traditional Tuna Salad With An Asian Twist

Garnish the tuna salad with sliced daikon, a crisp Japanese radish

Traditional tuna salad is a creamy, cool picnic favorite that can be eaten on its own or as a sandwich. Give the rich combination of tuna and mayonnaise an Asian twist with the inclusion of a splash of soy sauce and a dash of wasabi powder, which packs a spicy kick. Wasabi powder can be found in specialty Asian markets and in the international sections of higher-end markets. Use the highest quality of canned tuna the market has in stock for the dish.

Instructions

1. Empty a drained 6 oz. can of tuna into a large bowl. Mash the tuna with a fork. Add in 1 tsp. olive oil, 1/3 cup cottage cheese and 2 tbsp. mayonnaise. Stir well to combine.

2. Add in a peeled and diced small avocado, 1/4 cup minced scallions, the juice of half a lime, 1 tsp. soy sauce and 1 tsp. wasabi powder. Cover the bowl with plastic wrap to chill for two to three hours.

3. Serve chilled tuna salad on toast as sandwiches or in bowls with sliced daikon radish as a garnish.

Tags: sliced daikon, tuna salad, wasabi powder, with sliced, with sliced daikon