Pick Wine For A Party

If you're going to throw a cocktail party, you need to have a selection of wines available for your guests. But buying wine for a party is much different than selecting wine for your own consumption. You can't be expected to know what everyone likes, but if you stock the bar for your cocktail party with a reasonable selection, everyone should be happy.

Instructions

1. Know how many people you're expecting. Not everyone at your party will drink wine, but knowing the number of guests will help you estimate how much wine you need. There are roughly five glasses of wine in a bottle, and you can expect people to have approximately one drink per hour.

2. Think red and white. Like liquor-drinkers, most wine-drinkers prefer one color over the other. Even if you don't have the exact flavor they usually drink, they'll feel comfortable substituting what you have if it's the color they normally drink. Be sure to have both red and white wine at your party.

3. Take the popular route. If you know your guests well, you may know what type of wine most of them drink. In that case, get some of that. If they're always talking about Merlot, get a popular Merlot. Like fashion, wines can be trendy. Find out what variety of wine is "in."

4. Keep the price down. Even wine connoisseurs attending a cocktail party don't expect you to serve exquisite wine. They expect a small variety of drinkable wines. Don't feel you have to buy expensive wine for your party to be successful. If you're having a large party, buy fewer varieties and a larger quantity of each. You often get a volume discount if you buy a whole case.

5. Ask, when you don't know the answers. The sales staff at most large wine stores are very knowledgeable. Don't be timid about asking for help. They know which Merlot is currently popular and what white wine most people are drinking.

Tags: cocktail party, wine your, your party, know what, white wine

Buy Honey

There are over 300 unique blends of honey in the United States. The flavor and color of honey is based on the nectar source used by the honey bees during its manufacture in the honey comb. Here are some guidelines you can use to buy honey.

Instructions

1. Choose the floral source of your honey. Honey bees collect nectar from the floral sources located around the nest. You can find a list of floral sources online at Honey Locator. Included in their top 25 most popular floral sources are alfalfa, clover, sunflowers and mixed flowers. Mixed flower honey and wildflower honey are made from multiple sources and offer a blended flavor.

2. Pick what type of honey form you want to buy. Most honey sold in stores is liquid honey that has been extracted from the honey comb. Comb honey and cut comb honey have the comb or pieces of the comb blended in with the liquid. You can also buy natural crystallized honey with spontaneous crystallization or whipped honey with control crystallization.

3. Try different honey products. Flavored honey has fruit, coloring or flavoring added to the liquid. You can buy honey that has been infused with spices, herbs or peels. Honey Stix are liquid honey that is packaged in a wax straw.

4. Visit Honey Locator to find distributors for the different types of honey. You can do a quick search of the top 25 floral sources or you can search by location. The advanced search option allows you to look for specific floral sources, location and types of products.

5. Buy locally. You can also find honey from local beekeepers. You need to visit local natural food stores to find out what products and types of honey they carry.

Tags: floral sources, honey comb, honey that, liquid honey, liquid honey that

Make Chicken Fingers

Oven fried chicken, simple and quick.

If you are a working parent and get home and have to put together a meal quickly, it can become very stressful. Of course, you can always order out, but in the time it takes you to order out you can prepare a nice home-cooked meal for your family. You can make oven fried chicken fingers in about 30 minutes. This is a favorite of children because it is a finger food, and nothing can be simpler.

Instructions

1. Cut chicken breasts into strips about 1 inch wide. Wash hands. Place butter in the bowl and melt in the microwave to where it is soft; do not let it boil. Pour breadcrumbs and flour onto plate and mix thoroughly.

2. Spray cooking pan with spray. Preheat oven to 400 degrees. Dredge the chicken in the butter and then roll in breadcrumb mixture. Place the chicken strips on the pan so they are not touching.

3. Put the chicken into the oven and set timer for 6 minutes. Turn the chicken with a fork to expose bottom half. Cook for another 4 minutes.

Tags: fried chicken

Get Ingredients For Rice Pilaf

Rice pilaf is a very simple side dish that goes great with almost any main course. This dish is made up of basic ingredients that can be found at your local grocery store. Follow these tips to get ingredients for an easy rice pilaf.

Instructions

1. Decide how much rice pilaf you will need to accompany your main course. When cooking rice, 1 cup typically serves 2 people.

2. Visit your local grocery store and locate the rice for your rice pilaf. White basmati rice is a basic white rice that can be found in boxes or bags in the rice and pasta aisle.

3. Find the chicken stock in the soup aisle of the grocery store. To determine how much chicken stock you will need, double the amount of rice you plan to cook. For example, if you are preparing 1 cup of rice, you will need 2 cups of chicken stock.

4. Locate carrots and onions in the produce section of your grocery store. You can also purchase these items at farmer's markets or produce stands. Since both will need to be diced, you can save time by purchasing pre-cut versions of each.

Tags: grocery store, will need, chicken stock, rice pilaf, local grocery

Cook Thai Sweet Rice

Rice is a staple food in many parts of Asia.

Sweet rice, also known as sticky rice or glutinous rice, is used in both savory and sweet dishes in Asia. Most sweet rice is white rice, meaning that its husk has been removed, but there are varieties of black sweet rice as well. Sweet rice, because it forms easily and holds that form, is often used in dishes that require the rice to be shaped and topped with other ingredients. Mango Sticky Rice is a common desert in Thailand made with sweet rice, coconut milk, sugar and mango slices.

Instructions

Sticky Rice

1. Rinse the rice several times in cold water.

2. Cover the rice with cold water and soak overnight or for a minimum of 6 to 8 hours. The water should be 1 inch above the rice.

3. Drain the rice.

4. Spread the rice over a piece of muslin, cheesecloth or steamer liner.

5. Place the rice-covered cloth in a steamer over boiling water and cover.

6. Steam rice in the steamer for 40 minutes or until the rice is tender.

Mango and Sticky Rice

7. Cook the sweet rice.

8. Open a can of coconut milk. Do not shake the can before opening. Remove 3 tbsp. of coconut cream from the top of the can of coconut milk.

9. Mix the rest of the coconut milk, sugar and salt in a pan.

10. Heat coconut milk mixture over medium heat, stirring constantly until sugar dissolves. Increase heat and cook until the mixture boils.

11. Turn off heat, pour the milk mixture into a bowl and allow it to cool.

12. Pour cooked rice into a bowl and top with cooled coconut milk mixture. Stir and let sit for 10 to 15 minutes.

13. Peel and slice mangoes into thin pieces, about 1/8- to 1/4-inch thick.

14. Cut the rind off a lime in thin strips.

15. Place one-fourth of the rice on each plate. Place mango slices next to the rice. Dress the mango slices with some of the reserved coconut cream and lime rind slices.

Tags: coconut milk, mango slices, milk mixture, coconut cream, coconut milk mixture, coconut milk sugar

Make Lowfat Cheese Fondue Recipe

Make Low-Fat Cheese Fondue Recipe

Fondue come from the French word "fondre, which means "to melt". We use the word fondue to describe foods that are cooked or dunked into a heavy sauce that is kept warm at the table. Although the word is French, it is actually the Swiss that are given credit for inventing this wonderful way of eating. They came up with it from necessity rather than invention. They would make their cheeses and breads in the summer months to be stored for winter use, but by the time winter came, the cheese and bread were so rock hard they had to use an axe to slice the bread!. Then they discovered that by adding some wine to the cheese and putting in a pot over the fire, it would melt and tasted delicious. They further found that dipping the hard bread into it make it soft and edible. Fondue has been a favorite method of eating ever since. Follow the steps below and you can make a low-fat cheese fondue that you can enjoy guilt free!

Instructions

1. In a medium saucepan on low to medium heat, put in cheese and cornstarch and begin to melt cheese.

2. Add wine and continue to heat till mixture starts to bubble. Make sure after adding wine that you do not allow the mixture to boil. It should have very small bubbles. If it does start to boil, remove from heat for a minute or two.

3. Add the rest of the ingredients and continue to cook and stir until thoroughly melted together. Then pour into fondue pot and keep warm.

Tags: Cheese Fondue Recipe, Fondue Recipe

Make Bacon Pancakes

Bacon Pancakes were originally called Froize and sometimes are known as Fraize. This bacon pancake originated hundreds of years ago. See my other articles for cook bacon. If you are near a Renaissance Fair it may be fun to make these for breakfast.

Instructions

1. Prepare your ingredients. Cook your BACON first. A microwave bacon cooker is not cheating. The Presto microwave cooker is a way to make bacon just right. It takes little time to use the microwave and the results should be perfect every time. You could also use a Microwave Bacon Dish or even a plain ceramic plate. Just try to keep the bacon cooking evenly.

2. While bacon is staying warm, mix your batter. Yes you can use a premade mix. I like Snoqaulimie Falls Nutrarich from Salish Lodge.Salish Lodge in Washington State is well known for its breakfasts! I have used less expensive mixes like Hungry Jack and not had a problem with hearty eaters.

So don't worry about using a mix, we already cheated with microwave bacon cooker, right? HINT: A Super large griddle will make this breakfast a breeze to cook !

3. Prepare griddle (teflon is easiest). Swab surface of griddle or pan with a little bacon grease to prevent sticking and add flavor. Use a paper towel to distribute grease evenly. Look for thin coating not a puddle of the bacon grease.

HINT: A super large griddle like the presto griddle will make this breakfast a dream to prepare.

4. Pour thin layer of batter on skillet or griddle. Lay one piece of cooked bacon across the top. Pour another thin layer of batter over the bacon. Cook until edges show slight color change, with a turner, lift carefully to check for golden color under "cake". When golden -flip it. Cook until golden brown on both sides.

5. Place cooked pancake on platter and keep warm in low temp oven (covered with towel) until all the bacon pancakes are cooked. Serve with butter and maple syrup. Enjoy!

Tags: bacon cooker, bacon grease, Bacon Pancakes, Cook until, griddle will, griddle will make

Make Delicious Chili Powder

Make Delicious Chili Powder

Stop using bland store bought chili powder. Making your own is really simple and will make your food taste so much better.

Instructions

1. Cleaning: Remove all stems from the peppers. Wipe the dust off them with a damp rag and let them dry again. If you are concerned about it being too hot, remove the seeds at this point as well. If you like it hot like I do, leave them in!

2. Grinding: Put all the dried peppers into the blender. Put it on the highest setting for as long as it takes to turn them into dust. This could take anywhere from 30 seconds to several minutes depending on the blender and the volume of peppers you are using. Let the dust settle before opening the blender or you will inhale the dust. That burns...a lot.

3. Additives: Remove the base of the chili powder. Add about 1 part each of the garlic and black pepper and about 2 parts cumin per 20 parts of chili powder. Start w/ a very small amount of salt and taste it. Add more if necessary but, be careful not to add very much. This gives it some contrast so that if you use it as a condiment, it's can stand on it's own a little better. If you use much salt, be careful not to over-salt the food when you cook with it.

4. Storage: Put the chili powder in a sealable jar. A mason jar works good. Store in a dark cabinet. It will last a good year this way.

Tags: chili powder, chili powder, Delicious Chili, Delicious Chili Powder, Make Delicious, Make Delicious Chili

Make Chicken And Dumplings

One of the most soul-satisfying chicken dishes of all time: Chicken and dumplings simply pairs a rich, savory chicken stew with dumplings that are cooked right on top of the simmering chicken. This recipe serves four to six.

Instructions

1. Pat the chicken dry with paper towels, season with salt and pepper, and set aside.

2. Heat 2 tbsp. of the oil in a saucepan over medium-high heat.

3. Add the chicken thighs. Sear well on both sides, doing this in two batches if your saucepan isn't large enough to hold them all at once. Remove the thighs when they're done and set aside.

4. Add the onion, carrot and thyme to the pan. Saute until tender, about 3 to 5 minutes.

5. Return the chicken to the pan and add the chicken broth and 3/4 c. water.

6. Bring the liquid to a simmer, then lower the heat, cover the pan, and simmer very slowly for 15 minutes.

7. Meanwhile, heat 2 tbsp. oil in a smaller pan. Sprinkle in enough flour to form a thick paste - about 2 to 3 tbsp. - and cook, stirring with a wooden spoon, until the paste turns a light golden brown. Set aside.

8. After the chicken has simmered for 15 minutes, remove it from the pan and chop roughly. Return it to the pan.

9. Stir in 1/3 c. of the cream and the cooked flour mixture. Bring the stew to a simmer, stirring frequently. Once it simmers it will start to thicken.

10. Add the peas and a few extra pinches of black pepper.

11. While the chicken heats, stir together 1 c. flour, the sugar, 1/2 tsp. salt, the remaining cream and the baking powder until roughly combined. Add water in small increments until a very thick batter is formed that can be taken up in scoops by a wet spoon.

12. Drop the batter onto the slowly simmering stew in spoonfuls.

13. Cover and simmer for 15 minutes or until a toothpick inserted in the largest dumpling comes out clean. Taste one to be sure.

Tags:

What Is A Swedish Tea Ring

A Swedish tea ring is a traditional pastry served at Christmas. Similar to American coffee cake or cinnamon rolls, the tea ring is served in the morning or late afternoon as a snack with tea. A sweet yeast dough is wrapped around a filling of fruits, nuts or spices, then formed into a ring or braided. The recipe may seem daunting, but the result and presentation are well worth the effort.

Sweet Dough

A basic sweet yeast dough is made of flour, warm water, active dry yeast and sugar. After you mix the dough, turn the dough out onto a well-floured surface and knead it for six to eight minutes. You can knead it hand or with a stand mixer. To knead with a stand mixer, use a dough hook to mix the dough until the dough pulls away from the sides of the bowl on its own. Place the dough into a bowl, and cover loosely with a towel. Set aside and allow your dough to rise until it has grown to double its size. On a well-floured surface, roll your dough out into a large rectangle. Brush the dough with melted butter.

Filling

Filling option are as limited as your imagination. Traditional fillings are nuts, raisins and cinnamon. Experiment until you find a combination that works for you. Try walnuts, cashews, cream cheese, different fruit jams and jellies, dried fruits, pastry cream, puddings or chocolate chips. You will need 1 1/4 cups of filling to fill the roll. Sprinkle the filling of your choice over the melted butter as evenly as possible, then press slightly.

Forming

Start with the longer side of the rectangle and carefully roll the dough. Roll the bread dough around the filling like a cinnamon roll. Pinch the seam to seal. Place onto a baking pan that is coated with cooking spray. Bring the ends together to form a ring. Use scissors and section the dough in 1 inch intervals. Be careful not to cut all the way through the dough. Slightly bend every other section toward the center to reveal the filling in every roll. The Swedish tea ring should have the shape of a wreath.

Finishing

Cover and let rise one more time, about 40 minutes. Bake in a 400 degree Fahrenheit oven for 20 to 25 minutes or until golden brown. Whisk together powdered sugar and milk to create an icing. After the tea ring is cool, drizzle with the icing and serve. At Christmas, it is popular to sprinkle with green and red sugar crystals to give the appearance of a Christmas wreath.

Tags: around filling, dough into, melted butter, stand mixer, Swedish ring

Use Fresh Parsley

Parsley is an essential herb for cooking.

Parsley is an herb for all seasons. Its bright green leaves mimic the new growth of spring. It offers a cooling freshness for the heat of summer. In the fall, sprinkled over stews and soups, it recalls warmer days. And in winter, whole sprigs added to holiday dishes are festive. Parsley is available in supermarkets year-round, so you can easily add it to your cooking repertoire.

Instructions

Wash and Store

1. Fill a basin or bowl with enough water to wash the parsley.

2. Gather the parsley by the stems and swish the leaves vigorously in the water. Any dirt sinks to the bottom of the bowl. Repeat with clean water if the water turns muddy.

3. Hold the parsley by the leaves and swish the stems in the water.

4. Put the parsley into a salad spinner. Try to keep it in bunches, but don't overcrowd the spinner. Instead, spin the herb in batches.

5. Spin the herb. It should be mostly dry -- a little moisture is normal.

6. Put a paper towel in a plastic bag and add the clean parsley. Don't seal the bag. Refrigerate until you need it.

Chop and Use

7. Hold the stems together and arrange the parsley on a cutting board.

8. Cut the leafy tops off the stems with a knife.

9. Keep the stems and leaves separate and mince each finely.

10. Add the minced stems to dishes such as stocks and soups as they cook. They add a flavor much like celery.

11. Add the minced leaves to dishes at the end of cooking or sprinkle over the top for a jolt of freshness.

Other Uses

12. Substitute parsley leaves for basil in pesto. It will have a different flavor, but it is an effective way to use the herb when you have too much. Pesto also freezes well.

13. Mix minced parsley leaves with grated lemon peel and a little garlic. This mixture is gremolata, a traditional garnish for braised dishes like osso bucco. But you can sprinkle it on any dish that needs a bright lift.

14. Use the parsley as a main ingredient in salads instead of lettuce. Or try tabbouleh, a Middle Eastern salad with parsley, mint bulgar wheat, lemon juice and tomatoes.

Tags: parsley leaves

Make Cheese Without Rennet

Rennet is a mixture of digestive enzymes from the stomach of an animal such as a camel, goat, cow or sheep. These grass-eating animals need rennet to process the milk they drink from their mothers. Most cheeses are made with rennet, but many vegetarians eschew these since rennet can only be gotten from a calf that has been slaughtered. While there are several rennetless cheeses on the market, you can make your own at home in about a day by following these simple steps.

Instructions

1. Pour the milk into the pot and heat over medium heat to 180 degrees F. Immediately remove the pot from the stove when 180 degrees F is reached.

2. Stir the 1/4 c. vinegar into the heated milk until the milk thickens. The solids are the curds and the liquid is the whey.

3. Line a colander with cheesecloth and place it over a bowl.

4. Pour the curds and whey into the cheesecloth-lined colander and let it drain. You can place it in the refrigerator overnight to drain. After it has drained in the colander, tie the corners of the cheesecloth together to form a pouch with the cheese inside. Hang this over a bowl for 1 or 2 more hours until the cheese is no longer dripping whey.

5. Unwrap the cheese, place it into a clean bowl and mix in the 14 tsp. salt (or to taste). This cheese will be soft and spreadable, similar to a cream cheese.

6. Refrigerate the whey drained off in the bowl, covered, for use as a high protein substitute to milk in baking, if desired.

Tags: over bowl

Make Cheese Leek And Potato Soup

Soups are one of the easiest and filling things that you can make. Variations of the following recipe have been served in some of the finest pubs in both the USA and Britain. This soup is easy to make, filling and tastes divine. In this article we will show you make a delicious cheese, leek, and potato soup.

Instructions

make a Cheese, Leek and Potato Soup

1. Cut up the onions and leek. Cook them in a pan with heated oil until they are soft.

2. Cut up the potato into small pieces. Squares are easy and work well.

3. Heat up the soup stock, Combine the onions, leek, and potato. Bring to and cook until potato chunks are soft.

4. Reduce to a medium heat and let the broth cool slightly.

5. Begin adding the cheese. Add it gradually in chunks and stir. Keep this going until the cheese is gone.

6. Add the cream in the same way you added the cheese, slowly and keep a continuous stir.

7. Put the mixture in a blender. Blend until smooth and serve.

Tags: Cheese Leek Potato, leek potato, Leek Potato Soup, onions leek

Equip A Kitchen

It can take years to assemble the perfect array of nifty gadgets, trophy appliances and disaster-proof cookware. Equipping a kitchen is a truly personal undertaking. Depending on whether you intend to become a gourmet cook or pastry chef, you'll need different pieces of equipment. Here are the basics for a broad range of cooking interests.

Instructions

1. Invest in pots and pans. These are some of the most important purchases for the kitchen. If you buy low-quality, they can fall apart, overcook or undercook and generally make it more difficult to operate in the kitchen. But that doesn't mean you have to pay a lot to get quality pots and pans. Buy two to three saucepans, two to three skillets and a dutch oven with a lid to start. Then, look at a nonstick omelette pan (can be used for more than omelettes)

2. Get your small-appliance essentials. This is where you coffee maker, tea kettle and toaster come in. Electric hand mixers make baking and mixing easy, but aren't must-haves. Some say blenders are optional, but they're so versatile that you should think heavily about owning one if you don't already.

3. Try your hand at baking dishes and equipment. But don't confuse these with pots and pans. They're secondary to those, but fun to have. If you bake, then, well, you just plain need them. Start with two large, wooden cutting boards, two muffin tins and three or four flexible rubber spatulas. Buy one large and one mid-size casserole dish, and a stack of mixing bowls (at least three different sizes). Jelly-roll and half-sheet pans are great for baking, as well. Optional items could be a flour sifter, a pastry brush or a rolling pin.

4. Stock up on gadgets and tools. This means slotted spoons, can openers, tongs, a citrus zester and vegetable peeler, and strainers or sieves. A garlic press can make life easier, and a meat thermometer helps for accuracy in roasts, broils and bakes.

5. Update your large appliances. This includes dishwashers, refrigerators and gas or electric ovens and ranges. Optional items might be a microwave, outdoor barbecue or wine refrigerator.

Tags: pots pans, Optional items

Make Ro*Tel Chicken Spaghetti

Spaghetti lends itself just as well to Tex-Mex as to Italian recipes.

Pasta's mild flavor provides a good starting point for many dishes when paired with meats, cheeses, vegetables, seafood and sauces. Ro*Tel Chicken Spaghetti is a great example of what can be done with a few simple ingredients, while also solving the cook's eternal dilemma of coming up with a new and delicious way to prepare the same old chicken. The Ro*Tel line of products includes the diced tomatoes with green chilies that provide their distinctive Tex-Mex spiciness to this recipe, and the Velveeta brand pasteurized process cheese food provides the dish's creaminess.

Instructions

1. Boneless skinless chicken breasts are easier to cut up than bone-in chicken.

Cut boneless chicken breasts into 1/2-inch cubes.

2. Heat oil in large skillet and saute chicken over medium heat until golden and cooked through, or about 5 to 7 minutes. Remove from pan and set aside.

3. Cook spaghetti in large pot of boiling salted water until al dente, or just tender. Drain well and set aside.

4. Cut Velveeta cheese into small cubes and place in large microwaveable bowl and heat on high until just melted.

5. Stir cream of chicken or cream of mushroom soup into the melted cheese and blend thoroughly. Add a little milk if the sauce seems too thick.

6. Drain the Ro*Tel tomatoes, reserving some of the juice, and add them to the cheese sauce mixture. Blend well.

7. Add the drained spaghetti and the sauteed chicken to the cheese sauce in the large bowl and stir until well blended.

8. Pour the mixture into the baking dish that has been sprayed with pan coating, and bake uncovered at 375 F for 30 to 40 minutes or until the top is bubbly and golden.

Tags: cheese sauce, chicken breasts, Chicken Spaghetti

Honey Teriyaki Chicken

chicken

make your own Honey Teriyaki Chicken

Instructions

1. You need to have these things first.

2 cups water

1 tablespoon butter

1 teaspoon salt, eyeball it

1 rounded cup white rice

2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted

4 boneless, skinless chicken breasts

4 boneless, skinless chicken thighs

Vegetable oil, for drizzling

Salt and pepper

1 cup chicken broth or water

1-inch ginger root, peeled and chopped

1/4 cup honey

1/2 cup teriyaki sauce

1 tablespoon toasted sesame oil

4 scallions, thinly sliced

1 ripe pineapple

2. First thing is to preheat a grill pan or large griddle over medium high heat.

Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes then remove rice from heat. Take the lid off pot to cool rice a bit. Scoop rice into small balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.

Don't forget, While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.

3. While chicken is cooking, bring chicken broth and ginger to a boil. Stir in the honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.

While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

Then eat and enjoy.

Tags: sesame seeds, teriyaki sauce, black sesame, black sesame seeds, boneless skinless, boneless skinless chicken, chicken broth

Russian Wedding Cookie Recipe

Flour

Russian wedding cookies are popular treats usually served around the holidays and for other special events. It goes by many other names, including Russian teacakes, Mexican wedding cakes and Swedish Tea Cakes. While the names are different, the cookie remains the same. Whether you are preparing a batch for something special or simply want a delicious treat to snack on, this Russian wedding cookie recipe will meet your expectations.

What You Need

For this recipe, which yields 4 dozen cookies, you will need the following:

Baking sheet

Mixing bowl

Mixing spoon

Cooling Rack

1 cup of softened butter or margarine

2 tsp. vanilla extract

1/2 cup powdered sugar

Pinch of salt

2 1/4 cup flour

3/4 cup chopped nuts (toasted)

Extra powdered sugar for dusting

To toast the nuts, spread them evenly on a baking sheet and cook at 400 degrees F for approximately 8 minutes. At about 4 minutes in, shake the pan to rotate the nuts and watch for them to turn golden brown.

Preparation

Combine the softened butter, powdered sugar and vanilla in your mixing bowl. Mix until you have a smooth and fluid texture that looks light and airy. Slowly add your flour, nuts and pinch of salt and continue stirring until everything is evenly blended.

Store this mixture in the refrigerator for 1 hour and preheat your oven to 400 degrees F. After the hour has elapsed, roll the dough into small balls (approximately 1 inch in diameter) and place it onto an ungreased cookie sheet.

Bake your cookies for 10 to 12 minutes, or until they are a light golden brown. After they are finished baking, place them on a cooling rack. When the cookies are cool enough to handle (but still warm), roll them or dust them with powdered sugar. Do this one more time after they have cooled down completely to create a beautiful, even coating.

Tags: powdered sugar, golden brown, Russian wedding, softened butter

Store Carrots

Carrots make a crisp, crunchy, healthy snack when eaten fresh and raw, and are a great side addition to a meal when cooked. But no one likes brown, rubbery carrots, which can happen if you don't store them correctly. Learn store carrots properly in order to ensure maximum longevity and optimum freshness so you can enjoy them whenever you crave that big dose of beta carotene.

Instructions

Buy Carrots

1. Comparison shop to find the best carrot deals.

2. Choose carrots that are fresh, ripe, bright orange, and hard. Stay away from carrots that have turned brownish or feel rubbery.

3. Shop for enough carrots to last you for about 2 weeks.

Prepare Carrots

4. Wash all the carrots thoroughly with cold running water when you get home.

5. Place all the carrots into a plastic container that has a lid. If you don't have a large enough container, divide the carrots in half and place into 2 smaller containers.

6. Fill the large container (or 2 smaller containers) with cold water until the carrots are completely covered.

7. Put the lid on the container.

Store Carrots

8. Put the container with the carrots inside your refrigerator. If you have a vegetable crisper, and the container fits inside, put it in there.

9. Change the water in the container about every 4 days to keep it fresh. Your carrots should stay crisp and fresh for 2 weeks.

Tags: carrots that, smaller containers, Store Carrots, that have, with cold

Kids Experiments With Vinegar & Lightbulbs

Use a lemon to make a light bulb glow.

Although there are a few experiments you can do using a combination of vinegar and light bulbs, vinegar and electricity, as a combination, can be dangerous if not supervised correctly. Both contain properties that can cause a mild explosive result, so it's sensible to keep the two apart when getting kids involved. Kids' experiments are great fun and are also educational, and the more involvement they have in experimenting, the more knowledge they accumulate.

Oil and Vinegar

Use a small plastic drink bottle that has a cap. Pour in a little vinegar so it's about 1 inch up the side of the bottle. Add a drop of food coloring; any color will do, it's just to ensure the vinegar is clearly visible. Give the bottle a little shake to mix the food coloring with the vinegar. Pour an equal amount of cooking oil into the bottle. Put on the bottle top, and shake the bottle. Watch as the two ingredients initially mix, then gradually separate again. The oil floats on top, as it has less density. Turn the bottle upside down; the oil rises to the top of the liquid.

Oil and Vinegar Emulsion

The previous experiment demonstrated that oil and vinegar don't mix for long. However, if you add a third ingredient to the oil and vinegar, you can make them mix permanently; it's known as an emulsifying ingredient. Put an egg in a bowl, then whisk it briefly so the white and the yolk combine. Pour the vinegar and oil mixture from the bottle into the bowl. Whisk all of the ingredients together. Gradually you will see the oil and vinegar mix with the egg to form an emulsion. You can't distinguish the three ingredients. The liquid thickens, effectively gluing the molecules in the vinegar and the oil together permanently.

Lemon Power

Put a copper nail and a steel nail into a lemon about 1 inch apart. Attach a strip of wire to the tops of the nails. Get a small flashlight bulb and put the ends of the wires from the nails onto the terminals on the flashlight bulb. The bulb will illuminate, although it may not be very bright and won't last long. The two different metals act as positive and negative electrodes, while the acid and sugar in the lemon provide the electrical energy.

Light Bulb Circuit

Attach the end of a couple of wires to the terminals on a battery; one to the "-" terminal and the other to the "+" terminal. Use a strip of tape to hold the wires on the terminals. Attach the other ends of the two wires to a small light bulb; use tape as before. The light illuminates, because you have made a complete circuit. The flow of electricity goes from the "+" terminal on the battery through the light bulb and back to the "-" terminal on the battery. Get a pair of scissors and cut the wire anywhere in the circuit. The light goes out because the circuit is broken. Touch the ends of the two cut wires together, and the light illuminates.

Tags: ends wires, about inch, flashlight bulb, food coloring, light bulb, light illuminates

Make Carrot Halwa

Grate the carrots finely.

Carrot halwa is a dessert from northern India. It's a rich, pudding-style dessert made with grated carrots, sweetened milk and butter. Carrot halwa is often served at weddings and other special celebrations, but you can enjoy this dish on any occasion.

Instructions

1. Grate the carrots.

2. In a heavy-bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Bring to a boil over high heat, stirring constantly.

3. Reduce the heat and continue stirring. Cook the carrot mixture over low heat 30-45 minutes or until the milk is completely absorbed.

4. Remove from heat and add sweetened condensed milk and butter to the pan. Stir vigorously until well blended. Return the pan to low heat; continue cooking until the carrots become very soft and dry.

5. In small bowl, combine powdered milk with a few spoons of water to make a paste.

6. Add the milk "paste" to the carrot mixture in small spoonfuls, stirring gently after each addition. Stir in the raisins.

7. Place the dessert in a covered dish and store in the refrigerator for at least eight to 10 hours, preferably overnight, before serving.

Tags: Carrot halwa, carrot mixture, Grate carrots, heat continue, milk butter

Cook A Frozen Pork Sirloin

Pork sirloins require a longer cooking method than other, more tender cuts.

Pork sirloin is a large roast, taken from the back of the pig. This cut includes parts of the spine and the hipbone. This relatively lean cut of pork cooks best by roasting. Use a meat thermometer when roasting the pork to avoid overcooking it, which toughens the meat.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Fit a roasting rack in the bottom of a shallow baking pan.

2. Place the frozen pork sirloin in a shallow baking pan on a roasting rack with the fat facing up.

3. Cook the pork sirloin, uncovered, for 25 to 30 minutes per pound. Insert a meat thermometer at the earliest cooking time. For instance if you have a 3 lb. frozen sirloin roast, it will cook in 75 to 90 minutes. Test the meat after 75 minutes of cooking.

4. Remove the sirloin from the oven when the internal temperature reaches 150 degrees Fahrenheit.

5. Cover the roast with a piece of aluminum foil and allow it to rest for 30 minutes. The pork sirloin meat will reabsorb juices and finish cooking, increasing by 5 degrees Fahrenheit during this time.

6. Remove the foil, slice against the grain and serve.

Tags: degrees Fahrenheit, meat thermometer, pork sirloin, roasting rack, shallow baking

Make Tomato Salsa

Fresh salsa is a cinch to make.

Tomato salsa is a versatile recipe that can be altered to suit any taste by adding or taking away spicy peppers. Tomato salsa is a great accompaniment to any kind of tortilla chip and can be used in cooking other dishes or added to dishes as a relish for a unique and fresh taste. If desired, salsa can also stand on its own as a side salad. Since salsa has no added fat or sugar, it is a diet-friendly and heart-healthy recipe.

Instructions

1. Chop tomatoes and place in a medium sized mixing bowl. The tomatoes may be peeled first if desired, but it is not necessary.

2. Crush the garlic and add to the tomatoes. If you have a garlic press, the garlic can be crushed directly into the bowl. If not, place the flat side of a knife on top of the garlic; press down with your hand, being careful to avoid the sharp edge. Once crushed, the peel will remove easily from the garlic. Chop slightly to avoid having large pieces in your salsa.

3. Roughly chop the cilantro leaves, removing any stem portions as needed. Add to the mixing bowl with the tomatoes and garlic.

4. Pour in olive oil and orange juice and add the salt and pepper. Stir until well mixed.

5. Add the red pepper flakes or chili peppers if desired. Stir the ingredients together. The salsa is ready to serve if a fresh, chunky salsa is wanted.

6. Place the ingredients in a blender and pulse until the salsa has reached your preferred consistency. The salsa can be pulsed briefly and allowed to remain chunky or until the ingredients are well blended and smooth.

Tags: garlic press, mixing bowl, Tomato salsa

Cook French Crepes

Crepes are a thin, delicate pancake commonly associated with French cuisine. Sweet crepes are filled with fruits and custards to create desserts, and crepes salees are savory, unsweetened crepes filled with eggs, meat, seafood or cheese as a main course. Crepes belong to the same family that includes the tortilla, African injera and Indian dosa.

Instructions

1. Prepare the crepe batter. Cover the bowl and allow the batter to rest for at least 30 minutes before cooking.

2. Heat a 10-inch skillet over medium heat. Add 1 tbsp of butter in the skillet. Move the skillet around to completely coat the interior surface with the melted butter.

3. Add 1/4 cup of crepe batter to the skillet. Add the batter gradually, distributing it evenly over the bottom of the pan. Set the pan over medium low heat and leave undisturbed.

4. Allow the crepe to cook until the edges are crisp and brown and begin to pull away from the pan. Flip the crepe with a large spatula.

5. Break a whole egg into a second small skillet over medium low heat. Top the egg with a slice of fresh smoked ham. Add a handful of grated Gruyere cheese.

6. Finish cooking the crepe on the second side. Add a handful of grated Gruyere to the crepe and allow it to melt.

7. Turn the ham and egg onto the crepe. Fold the outside edges of the crepe towards the center. Slide the finished crepe onto a serving dish.

Tags: medium heat, over medium, over medium heat, crepe batter, crepes filled, crepes filled with, filled with

Toss Pizza Dough

Tossing pizza dough isn't just a way to show off your culinary skills. When you toss pizza dough instead of rolling it, you create a crust that is both more tender and more crisp. Also, the irregular nature of a hand-tossed pizza dough will make each bite a slightly different experience.

Instructions

1. Prepare the pizza dough. You can toss any yeast-raised pizza dough made from white flour, so make your favorite recipe or purchase prepared dough. Allow the dough to rise according to the recipe. If it is frozen dough, defrost in the refrigerator for 10 to 12 hours or at room temperature for 2 hours.

2. Flour your work surface and shape the pizza dough. Place the ball of dough on the floured surface and dust with additional flour. Using your fingers and the heel of your hand, press out from the center of the dough to create a round 1/2-inch thick.

3. Lift your pizza dough and place it on the back of one hand. Shape your other hand into a gentle fist and place it right next to the first one.

4. Move your hands gently away from each other in a circular manner to stretch the dough. As you move them away from each other, rotate the dough.

5. Spin your pizza dough more quickly as the dough becomes thinner. Once the dough is about 1/4-inch thick, move your fists more quickly away from each other and your dough will flare out and spin.

6. Toss your dough in the air once you master spinning. Use the same method as for spinning, but use an upward movement to send the crust a few inches above your hands. Catch the dough gently with the backs of your open hands and continue spinning so the pizza dough does not rip or fall.

7. Set the dough down carefully on a prepared pizza stone or other baking pan. Top and bake.

Tags: pizza dough, away from, away from each, each other, from each, from each other

Instructions For Panasonic Sd253

Make homemade bread at home with the Panasonic SD-253.

The Panasonic SD-253 bread maker helps you to make homemade, fresh bread very easily. This small appliance can fit right on top of your countertop to be used whenever you need bread. With the advanced features of the Panasonic, you can even choose what type of bread you'd like: French, Italian, sandwich, pizza, even gluten-free breads can be made. Even beginners will find that the Panasonic is user friendly and very easy to operate.

Instructions

1. Turn the bread pan counterclockwise; pull up to remove the bread pan from the machine.

2. Insert the kneading blade into the bread pan's attachments shaft.

3. Pour the yeast inside the bread pan. Then add the flour and any other dry ingredients to the yeast.

4. Pour the water and any other liquids into the yeast.

5. Place the bread pan inside the bread maker, then fold down the bread pan's handles and close the lid.

6. Plug the Panasonic bread maker into an electrical outlet in your kitchen. Press "Start" if you want a basic bread with medium crust. If you want to customize your bread, continue to Step 7.

7. Press "Select" to choose the type of bread you want to make. Then press "Option" to choose your baking mode.

8. Press "Size" to choose the size of your bread. Then, press "Crust" to choose if you want a "Light," "Medium" or "Dark" crust.

9. Press the "Start/Stop" button to start baking your bread. Press and hold the "Start/Stop" button to cancel the baking or reset the options.

10. Press "Start/Stop" when you hear the bread maker beep; the bread is done. Open the lid and -- wearing oven mitts -- remove the bread pan.

11. Turn the bread pan upside down and shake gently. Once the bread pops out, place it on a wire rack to cool.

12. Unplug your Panasonic SD-253 from the outlet.

Tags: bread maker, Panasonic SD-253, Press Start, Start Stop, your bread

Make Orange Marmalade

Delicious marmalades are commonly made from citrus fruits with shreds of peel and fruit in the jelly. Whether served on toast or bagels or used as a glaze for roast chicken or fruit tarts, marmalade offers a refreshing burst of sunshine. This recipe makes five to six 8-oz. jars.

Instructions

1. Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the jars hot by transferring them to a cookie tray and placing them in a 200-degree F oven.

2. Prepare the lids by placing them in a saucepan of gently boiling water.

3. Peel the skin from the oranges and lemons, allowing only a small portion of the white underskin to remain. Cut the peel into very thin slices.

4. Place the peel and 1 1/2 c. water into a medium-sized pot. Cover and simmer for 20 minutes, stirring occasionally.

5. Cut and peel off all white membrane and skin from the fruit sections and discard it. Chop the fruit and reserve all the juice. Add fruit and juice to the rind and water. Cover and simmer for 10 minutes, stirring occasionally.

6. Place the fruit into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring the fruit to a full rolling boil over high heat, stirring constantly.

7. Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute.

8. Remove the marmalade from the heat and skim off and discard any foam using a metal spoon. Ladle the marmalade into a liquid measuring cup and fill jars immediately to within 1/8 inch of the tops.

9. Wipe the jar rims and threads with a clean, damp cloth.

10. Remove the jar lids from boiling water using tongs, and place them on a paper towel. Wipe them dry.

11. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.

12. Check the seals after 1 hour to make sure the lids are curving down.

Tags: boiling water, Cover simmer, Cover simmer minutes, full rolling, full rolling boil, minutes stirring, minutes stirring occasionally

Make Cake Pops

Cake pops are a whimsical way to make a sweet treat for a party, your friends or children to snack on. These creations are easy to make and since they do not require an oven, once you have the cake baked, you can let your children help. Make the cake pops using your favorite cake flavor and then decorate them any way you want so that they coordinate with the party you are throwing or simply your favorite colors.

Instructions

1. Purchase or bake a 13x9-inch cake to make your cake pops. Do not frost the cake and allow it to cool completely before moving on.

2. Crumble the cake into a large bowl. Gradually add frosting, mixing it into the cake crumbs. Continue adding the frosting until you have incorporated the entire can.

3. Form the mixture into balls the size of your choice and place onto a wax paper-covered baking sheet.

4. Place lollipop sticks about halfway into the balls. Cover the tray of cake pops and place them inside the freezer for about a half-hour so that they can firm up.

5. Place white chocolate discs inside a small bowl. Place the bowl in the microwave and melt the discs. Check the candy coating often, stirring the discs to help them melt evenly. Remove them from the microwave when they have melted and are smooth.

6. Place some sprinkles onto a plate.

7. Dip a cake pop into the candy coating, covering it completely. Let the excess drip off of the end.

8. Roll the cake pop in the sprinkles. You can cover the entire cake pop in sprinkles, or only the top.

9. Place the end of the lollipop stick inside a piece of polystyrene foam so the candy coating can harden without damage.

Tags: candy coating, cake into, cake pops, cake sprinkles, into balls

Cooking Beets

Beets are a sweet root vegetable that can be served hot or cold. The most common variety is a dark red and the water used to cook them turns red during the process. This is a vegetable that tolerates cold weather well so home gardeners often plant two beet crops, one in the early spring and one in the fall.

Identification

The English word, beet, can be traced directly back to its Latin name: beta vulgaris. Beets are red, yellow, or white root vegetables that are easy to grow in a garden. They can be harvested as small "baby" beets or left in the ground until late autumn just before the first hard frost. Both the roots and the greens are edible. The greens are high in vitamins A and C. Some beets are grown to be processed into sugar.

History

The first written recipe for beets is in an ancient Roman cookbook by Apicius. The ancients did not eat the roots at all so the recipe is for the beet greens. Ancient Greeks believed that beets were preferred by the god, Apollo, so they sacrificed beets to him as part of their worship. The first people to eat the beet roots were from the northern European Germanic and Russian cultures.

Types

Beets can be boiled or baked and served either hot or cold. Serve sliced boiled beets hot with melted butter and salt and pepper as a side dish. They are also delicious hot with butter, sour cream and dill or glazed with butter and orange marmalade or with horseradish and wine vinegar.

Boiled beets served cold are good sliced and covered with your favorite salad dressing. They can be baked and served with salt and butter. Beet greens are best steamed and dressed with vinegar.

Geography

Russian borsch is a favorite soup that starts with beef stock and uses beets. This turns the soup a pinkish-red. It is often garnished with a dollop of sour cream and a sprig of fresh dill weed.

Prevention/Solution

To prevent beets from losing their color when boiling, do not peel them and leave about one inch of the stem connected to the whole root. After they are cooked the skin will slip off easily. Then the beets can be sliced and served in an attractive dish along with any sauces.

Considerations

Each person will eat about a half pound of beets or beet greens. The best size beet root for cooking is one and one-half to two inches in diameter. Each serving of greens contains 25 calories and each serving of beet roots contains 50 calories.

Warning

Beet juice does stain clothing, upholstery and carpets. The root has historically been used as a red dye for fabric so be very careful not to get any on your clothes. If you do, rinse it immediately with cold water to prevent the stain from setting.

Tags: baked served, beet roots, contains calories, greens best, served cold

Steam Oysters In The Shell

Serve oysters as an appetizer before a meal.

Oysters contain a large amount of vitamin B12, zinc and iron. While oysters can be eaten raw, they can also be smoked, baked, boiled, stewed or steamed. Preparation techniques vary widely based on personal preference. Steaming the oysters does not involve any added fat and the shells open as soon as the hot steam cooks them. After the oysters finish cooking, serve them with melted butter, hot sauce or lemon slices.

Instructions

1. Pour 2 cups of water into the bottom of a steamer. Heat the steamer until the water boils.

2. Wash the oyster shells to remove dirt and harmful bacteria. Use a kitchen scrub brush to loosen the dirt.

3. Add the oysters to the steamer. Avoid overfilling the steamer because the oysters in the center may not cook. Prepare the oysters in batches for best results. Pour in another cup of water if the current level has evaporated.

4. Place the lid on the steamer. Steam the oysters for 5 minutes after the shells open. Overcooking gives oysters a rubbery texture.

5. Remove the cooked oysters from the steamer. Discard oysters that do not open.

Tags: shells open

Make Cabbage Soup Taste Better

Enhance the flavor of cabbage soup easily.

Cabbage soup consisting of boiled cabbage with salt pork or colcannon is a traditional Irish food served during St. Patrick's Day. Now, cabbage soup cooked in various ways and with different ingredients, has become one of the favorite dish of families around the world. Different cabbage soup preparations have evolved through the years as homemakers and chefs try to experiment with the ingredients. But the secret to best-tasting soup is in the selection of cabbage itself. Cabbage tastes best when it is in season, of smaller variety and fresh.

Instructions

1. Pour and heat the olive oil in the pan. Cover the pan. Sweat the vegetables over medium heat for about five minutes until vegetables turn soft but not brown.

2. Add the onions, cabbage, leeks and potatoes. Stir to combine all vegetables. Add the tomatoes and season to taste.Let it cook for two minutes.

3. Pour in the wine. Wait until only a half of the wine is left then add the stock or water. Bring to a boil.Simmer for 15 minutes until vegetables are tender and the liquid has thickened.

Tags: cabbage soup, minutes until, minutes until vegetables, until vegetables

"The Wizard Of Oz" Party Food Ideas

During "The Wizard of Oz" themed events, serve food reminiscent of the movie.

"The Wizard of Oz" has entertained generations of film lovers since 1939. Detailing Dorothy Gale's journey to Oz, the movie is filled with memorable characters, including the Wicked Witch of the West, Tin Man and Cowardly Lion, making it a fan favorite. When hosting parties with a "The Wizard of Oz" theme, create a menu featuring items inspired by the classic film.

Appetizers

Serve fans of the movie rainbow fruit as an appetizer. On a tray, arrange different colored fruits in the shape of a rainbow. Options include using strawberries to represent red, oranges and peaches for orange, and lemons and pineapple chunks for yellow. Represent green with green grapes, kiwi and Granny Smith apples. Blueberries and grapes work well for the rainbow's violet color. Another appetizer idea is magic wands. Immerse pretzel rods in melted white chocolate. Add brightly colored sprinkles to give the wand a magical presence. For a healthier option, serve magic wand carrots.

Beverages/Punch

Like appetizers, beverages also can take guests "over the rainbow." To prepare rainbow punch, freeze different colored fruit punch in an ice tray to make bright ice cubes. In a punch bowl, combine the colored cubes with ginger ale and rainbow-colored ice cream or sherbet. Guests may enjoy a beverage inspired by the Wicked Witch of the West, who met her demise by melting. Create a punch from lime sherbet combined with lemon-lime soda or ginger ale and ice cubes. Add a small witch hat to the bowl so it appear the witch melted.

Sandwiches/Entrees

Peanut butter and jelly sandwiches or grilled cheese sandwiches may lend themselves to The Wizard of Oz themed food. To represent the Tin Man wanting a heart, use a heart-shaped cutter to give sandwiches the shape of a heart. Create sandwiches that represent trees from the haunted forest using tree cookie cutters. Use a round cookie cutter to make circular sandwiches that symbolize Glinda's bubble. Serve Munchkin-sized food by cutting up pizza into bite-size pieces.

Desserts

Serve a cake with cake toppers of characters from the movie. If you prefer to make everything yourself, decorate a cake with yellow icing that forms a yellow brick road. Another option includes serving animal crackers to represent the lions, tigers and bears of the forest on the way to Oz. Poppy muffins are an easy dessert and symbolize the poppy fields where the Wicked Witch cast a sleeping spell on Dorothy and her friends. Another easy option is to serve Wicked Witch of the West dessert -- mint chocolate chip ice cream.

Tags: Wicked Witch, Wicked Witch West, Witch West, cake with, different colored, option serve, sandwiches that

Clean A Fondue Pot

Good news is fondue is back and more popular than ever, but many shy away from cooking fondue style at home because of the chore of having to clean those gooey messes at home. Here's make light duty of cleaning a fondue pot.

Instructions

1. Allow the fondue pot and any leftover contents to cool completely before attempting to clean. This protects you from burns.

2. Remove as much of the leftover contents from the fondue pot as possible by using a spatula. To dispose of used oil, pour it into a container, seal and toss in trash. Pouring oil down a drain can cause plumbing problems later.

3. Heat a pot of water on the stove, allowing it to almost come to a boil.

4. Add several drops of dishwashing liquid to the fondue pot while it's sitting in the sink and add the heated water. Fill the pot with enough water to cover the entire pot with water. Let the pot sit for 10 minutes, or for burnt-on food, overnight. Periodically check to see if the food is beginning to loosen.

5. Empty the water from the container after it has soaked thoroughly and most of the residue has come off.

6. Use a scrub brush to loosen any stuck-on remains and wash the entire pot in hot, soapy water. A scrubber sponge can work as well but avoid scrubbing with anything harsh that will scratch the surface of the fondue pot.

7. Rinse the pot thoroughly with clean water, removing all soap residue and dry.

Tags: leftover contents

Make Low Calorie Chicken Noodle Soup

Chicken noodle soup hits the spot on a cold winter's day. It's even thought to be a cure all when it comes to the common cold. That doesn't mean this hearty meal is low calorie. Cooks often leave most of the fat in chicken stock to give it a rich flavor. If you've ever consumed chicken noodle soup that seems to glisten, you can bet it's got a lot of calories in it. That doesn't mean chicken noodle soup has to be high in calories. In fact, it can be prepared in a way that is low calorie and delicious.

Instructions

1. Make stock. In a large stock pot, place the chicken along with the carrots, celery, onions and garlic. Fill the stock pot with enough water to cover the chicken. Add salt and pepper. Cover and simmer the chicken over medium-low heat, until the chicken is cooked through, about 2-3 hours.

2. Strain stock and refrigerate. Once the stock has cooled a bit, remove the chicken and larger pieces of vegetables and strain into an air tight container. Place the stock in the refrigerator overnight or at least until the fat solidifies on the top.

3. Remove layer of fat from stock. Most of the fat will collect at the top of the stock and can easily be removed with a ladle. Remove as much as possible, but remember that a small amount of fat is good because it adds flavor. At this point, the stock can be frozen for later use.

4. Bring stock to a boil. Just like water, the stock will need to boil first in order to cook the noodles.

5. Boil noodles and add chicken and vegetables. Since fresh noodles are used in this recipe, it won't take long for them to cook (about 4 minutes). At the same time as you add the noodles, add cubed pieces of the skinless breast meat and the frozen vegetables. Cook until the noodles are done and the soup is heated through.

Tags: noodle soup, doesn mean, That doesn, That doesn mean

Make Mulled Cranberry Cider

from Clipart.com

Mulled apple cider is a classic winter beverage. Doing the same to cranberry juice is a delightful alternative. Even better? Mixing the two together! This makes a wonderful party punch for the holidays or a great hot beverage any day of the year. But it's even better when it's cold out.

Choose fresh pressed cider if possible. If you can't find cider, use apple juice. However, it's even better if you can use unfiltered apple juice because it's closer to cider in flavor. You can also try this recipe with just plain cider or plain cranberry juice. For an extra kick, add a dash of rum in each mug.

Instructions

1. Place cranberry juice and apple cider in a medium saucepan.

2. Add spices. Set heat on medium low and let it come to a boil slowly.

3. When it comes to a boil, set the heat on low and let it simmer for an additional five minutes.

4. Ladle cider into mugs. Serves about 6 but this will depend on the size of the mugs.

Tags: cranberry juice, apple cider, apple juice

Taste Wine Like A Pro

Taste Wine Like a Pro

The most important aspect of tasting wine is smelling it. Most of "tasting" something is experiencing its aroma.

Instructions

Smelling and Initial Tasting

1. Bring the glass down to a normal level and, while holding the stem, swirl the glass rapidly. This will increase the surface area of the wine by allowing it to move up the sides of the glass. This also helps to release the volatile chemicals of the wine into the air.

2. Stop swirling. Insert your nose into the glass and inhale by taking quick, full sniffs. Some people prefer to take short sniffs, some prefer to just stick their nose in and leave it there for a while. Determine any off-odors, identify any grape aroma and rank the strength of the aroma.

3. Analyze the aroma further. Try to detect the smell of fruity or floral notes. Decide what they remind you of if possible. Next, note the presence of spices, such as pepper, anise, cinnamon, vanilla, tea or possibly nuts. Finally, note the presence of other aromas, such as cedar, oak, dust, moist earth, herbs, chocolate, tobacco, toastiness, smoke, tar, mushrooms, red meat, grass, hay, or asparagus.

4. Sip a small amount of wine and move it over your entire tongue so that all your taste buds come in contact with it. The trick to tasting wine is to allow the aromas of the wine to enter your nasal passageway at the back of your throat. Some people pucker their lips and suck in a small amount of air through the wine. Others find it easier to chew the wine as if it were food. Both of these methods will force the aromas of the wine through the nasal passage and will increase your experience of the wine.

5. Note how long the flavors remain in your mouth after you've swallowed the wine. This is called length. Some wines can have up to one minute of length. Also be aware of any overbearing presence of alcohol. A wine should have enough balance that you're barely aware of the alcohol in it.

Judging

6. Look for a very light shade of straw-toned color in white wines such as chardonnay and white Riesling. For semillon and sauvignon blanc, look for a more definite yellow color. For sweeter wines, look for a more golden color.

7. Note colors of red wines range from pink to different tones of purple. Roses are usually medium pink. A brown tinge in a rose is usually not desirable. Red wines range from "medium red" to "high red." A purple could indicate a young wine or a particular variety of grape.

8. Check for clarity of the wine. Notice if the wine is clear and free of suspended material - this is termed a brilliant wine. Some descriptions to use include brilliant, clear, dull, and cloudy. Dull indicates haziness, and cloudy indicates heavy amounts of suspended material.

9. As a beginner, focus on unwanted smells such as yeast, wood, mold, sulfur dioxide, oxidation (brackishness), acetic acid (vinegar) and hydrogen sulfide (rotten egg).

10. Taste for sweetness or dryness. An acid bite indicates the vitality of the wine. Taste for excessive tannins (bitter and rough)and for vinegar flavor, which is usually not desirable.

11. Note boldness, fullness and richness while tasting. These tend to indicate a wine with good body.

Tags: aromas wine, look more, note presence, range from, small amount, Some people

The History Of Roquefort Cheese

The History of Roquefort Cheese

Hailed as the "King of Cheese and the Cheese of Kings," Roquefort is a blue cheese with a creamy texture, a pungent smell and a long and legendary history. Only the sheep's milk cheese aged in caves the around Roquefort-sur-Soulzon, France, can be called Roquefort.

Legend

A hungry shepherd supposedly discovered Roquefort. He left his lunch of ewe's milk curds behind in a cave to pursue a beautiful maiden. When he returned months later, he found the curds had turned into a moldy, but delicious cheese.

Ancient Times

Pliny the Elder praised Roquefort cheese in 79 A.D. He and other Romans loved its flavor and paid high prices to import it. In the 700s, the emperor Charlemagne enjoyed Roquefort at his Christmas feasts.

Middle Ages

The first recorded mention of "Roquefort" cheese occurred in 1070. Roquefort cheese became so popular that Charles VI granted a monopoly on its manufacture to the people of Roquefort-sur-Soulzon in 1411.

20th Century

In 1925, Roquefort became the first cheese to receive the "Appellation d'Origine Controlee" for its high quality. In 1930, Roquefort producers established the "Red Ewe" brand to indicate its authenticity. The packaging features a red sheep symbol.

Recent Developments

In 2009, U.S. officials threatened to place a 300 percent tariff on Roquefort cheese. The proposal, which was dropped in May 2009, was made in retaliation against a European Union ban on U.S. hormone-fed beef.

Tags: History Roquefort, History Roquefort Cheese, Roquefort cheese, Roquefort cheese

Liver Cleansing With Epsom Salts

Liver Cleansing With Epsom Salts

If your liver is unhealthy, every other organ in your body can be adversely affected. Cleansing your liver can restore it to health and relieve the symptoms you may be suffering. The main ingredient in liver cleansing recipes is usually Epsom salts. Read on to learn more about how this substance helps cleanse the liver.

Benefits

Aside from cleansing your liver of gall stones, a number of conditions can be eased by cleansing the liver with Epsom salts. Just getting rid of the gallstones, for example, significantly improves digestion along with the discomfort or even pain that is often associated with a digestive system that is not functioning properly. Other conditions that it may relieve include food allergies, sleep problems, menstrual problems, vision problems, headaches, depression, and muscle aches and strains.

Preparation

Before cleansing, you should get rid of parasites in your system, because a liver with parasites cannot be cleansed. For this reason, it is important to get on a parasite maintenance program to rid your system of all the parasites before you begin the process of liver cleansing with Epsom salts. Consult with your doctor or other licensed healthcare provider to recommend or get you on a suitable program.

Eat Beforehand

Your liver needs to be full of bile for liver cleansing with Epsom salts to be effective. This causes pressure to build up to a level sufficient enough to help flush out all the stones and other unnecessary substances from the liver--the more the bile, the higher the pressure. For this reason, it is important to eat two fat-free meals before cleansing, preferably of fresh, uncooked, natural foods such as raw fruits and vegetables. Drink plenty of water, preferably distilled, and avoid animal products.

Expert Insight

The Natural Path (See Resources below) provides a complete, comprehensive plan for liver cleansing with Epsom salts. It involves a 24-hour overnight fast and the use of an intestinal tract purge that is formulated from Epsom salts and an oil-juice combination of olive oil and fresh grapefruit juice. Valerian or L-ornithine capsules are recommended if you have difficulty sleeping.

Frequency

Initially, you may need to repeat the cleansing process every 2 weeks until all the stones have been flushed from your system. If you only cleanse once and are not able to get rid of all the stones, you might feel better at first, but the symptoms will re-appear after just a few days. Thereafter, liver cleansing with Epsom salts should be carried out twice a year. In the meantime, you can take milk thistle to help rejuvenate your liver.

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Roll A Tortilla Wrap

Burritos are chicken, beef, pork or bean wrapped in a tortilla.

Wraps are a popular alternative to sandwiches for those who don't want to consume a lot of carbohydrates. Often wraps use tortillas to enclose fillings such as ham, turkey, cheese, tomato and bacon wrap. Wraps even appear at the breakfast table. Flour wraps work best for hand-held wraps. Corn tortillas have a tendency to break apart. Use them for baked dishes such as enchilada casserole. Rolling a tortilla wrap isn't difficult but does take practice. The upside is you get to eat your mistakes.

Instructions

1. Lay the tortilla on a flat surface such as a cutting board. Spread the tortilla with cream cheese or mayonnaise to help it stick together after you've rolled it. If you don't want to use either of those, sprinkle a few drops of water on the edges of the tortilla.

2. Place a few tablespoons of filling on the end of the tortilla closest to you. Exactly how much depends on the size of the tortilla. A small tortilla handles only a tablespoon or two. Larger tortilla can hold up to 1 cup of filling. Spread the filling so it fills one-quarter of the tortilla. Spread the filling no closer than 2 inches of the top and sides of the tortilla. There should be no filling on the bottom three-quarters of the tortilla.

3. Fold the top of the tortilla closest to you over the filling. If the filling squishes out onto the tortilla as you fold it, tuck it back under the tortilla fold with a spoon. Fold the left side of the tortilla over the top of the tortilla that you folded over the filling. Fold the right side of the tortilla over the top as well.

4. Roll the tortilla forward keeping the left and right sides tucked under until you reach the end farthest away from you. The tortilla should fully enclose the filling.

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