Make Creamfilled Doughnuts

Nothing can satisfy a serious sweet tooth more than biting into a tender, sweet doughnut and tasting the deliciously creamy filling hidden in the middle. Take-out doughnuts are fine, but when you try homemade filled doughnuts, take-out doughnuts will never again seem the same.

Instructions

Cream Filling

1. Place the shortening in a mixing bowl.

2. Add the powdered sugar, white sugar and vanilla extract.

3. Mix the cream filling with an electric mixer for about ten minutes, until the cream filling is thick and creamy.

Doughnuts

4. Scald the milk in a small saucepan and set it aside. Allow it to cool to lukewarm before using it.

5. Put the warm water in a small bowl and sprinkle the yeast on the top. Allow it to sit for a few minutes until it begins to foam and then stir it to blend with the water.

6. Break the eggs into a small mixing bowl and beat them slightly with a fork. Add the oil, sugar and salt and mix well. Stir in the yeast mixture and stir until it's incorporated into the other ingredients. Add the flour a little at a time, stirring as you add.

7. Place the dough on a lightly floured surface and knead it for about 15 minutes. Put a dry towel over the dough and let it rise until it doubles in size, about 2 hours. Punch the dough down, cover it, and allow it to rise for an additional hour.

8. Pat and roll the dough until it's about 1/2 inch thick and cut it with a doughnut cutter. Spray a baking sheet with a light coating of non-stick cooking spray and put the doughnuts on the pan, leaving about an inch between each one. Cover the pans with a dry towel and allow the doughnuts to rise for about 30 minutes.

9. Fry the doughnuts in hot peanut oil for 1 to 2 minutes on each side, and remove them from the oil with a slotted spoon. Place them on paper towels to drain.

10. Fill a pastry bag with the cream filling, push the tip into each doughnut and squeeze in a small amount of filling.

Tags: about minutes, cream filling, about inch, minutes until, mixing bowl

When To Pick Cherokee Heirloom Tomatoes

Cherokee heirloom tomatoes, or Cherokee Purple as they are commonly known, are renowned for their sweet taste and deep purple color. Like most tomatoes, Cherokee Purples should be left on the vine to ripen as long as possible. The key is harvesting your tomatoes at the peak of ripeness, but before they spoil. Harvesting heirloom tomatoes before frost hits is also a key consideration.

Harvesting Ripe Tomatoes

Ideally your tomatoes should be left on the vine to ripen. Ripe Cherokee Purple tomatoes will develop a deep reddish-purple color and the tomatoes will be firm to the touch. You can also tell if a tomato is ripe by smelling it; ripe tomatoes will have a bright tomato scent when you sniff the skin. Harvest your tomatoes when they show signs of ripeness, and eat or preserve them within a few days. Check tomatoes for ripeness every few days during the height of the growing season so tomatoes do not over ripen and rot on the vine.

Avoiding Frost

Near the end of the season, you may need to harvest a few tomatoes before they ripen to avoid losing them to frost. If frost is predicted, harvest all the tomatoes from your plants and bring them inside.

Under-ripe tomatoes will ripen on a windowsill or countertop, or you can place the tomatoes in a brown paper bag to speed up the ripening process.

Tags: tomatoes will, your tomatoes, before they, Cherokee Purple, harvest tomatoes, heirloom tomatoes

Make Yogurt From Milk

Yogurt with Fruit and Granola

Fresh, homemade yogurt is a refreshing and tasty snack. Completely unpasturized and loaded with helpful bacteria, it is a healthy treat for the entire family. Experiment with various fruits and spices to create delicious blends that even picky eaters will enjoy.

Instructions

1. Fill the bottom pot of the double boiler with water. Warm the water on the stove over medium heat. Add the quart of milk to the top pot. The double boiler ensures that the milk does not scald. Put the thermometer inside the pot so the tip is in the milk. Stir the milk occasionally as it warms. Slowly warm the milk to 185 degrees. Check the temperature and stir constantly as the milk begins to froth and approaches 185 degrees.

2. Remove the milk pot from the double boiler and discard the hot water. Place 8 cups of ice into the bottom pot and then fill it with cool water. Place the milk pot back onto the bottom pot and allow it to sit in this cold water bath. The cold water bath quickly and evenly lowers the milk's temperature. Check the milk's temperature and stir occasionally as it cools. The milk is ready when the temperature is between 110 and 120 degrees. Don't allow the milk to cool to 90 degrees, because the culture will not properly activate. The optimal temperature is 110 degrees.

3. Let the yogurt culture sit at room temperature while the milk is cooling. This prevents the bacteria from being inactive when added to the yogurt.

4. Add the nonfat dry milk 1/4 cup at a time, stirring it into the cooling milk. The dry milk increases the nutritional content of the yogurt and helps with thickening.

5. Add the live culture to the milk mixture and stir until it dissolves.

6. Pour the yogurt into the pint containers and seal tightly with the lids.

7. Place the yogurt containers in the oven with the pilot light on to allow the bacteria to grow. Try to regulate the yogurt's temperature to 100 degrees. After it has set for seven hours, it will have a custard-like texture, cheesy smell, and, depending on the culture used, some greenish liquid on top. The longer the yogurt sits in the low heat, the more thick and tart it becomes. Allow it to sit in the oven until it reaches the desired thickness and flavor.

8. Store the yogurt in the refrigerator for several hours to cool it before serving. The yogurt will last up to two weeks in the refrigerator. As you use the yogurt, a watery yellow liquid, known as whey, will form on top of the yogurt. Pour this off the top or stir it directly into the yogurt.

9. Add fresh fruit, honey or extracts to the yogurt for extra flavor.

10. If you wish to make more yogurt, reserve 2 tablespoons of the batch as a starter for a new batch of yogurt. Use the starter within one week of making the first batch to optimize the bacteria's growth.

Tags: double boiler, cold water, cold water bath, milk temperature, temperature degrees, temperature stir, water bath

Make A Quick And Easy Marinade For Steaks And Chicken

Move beyond the same old steak or chicken you prepared last week with very little flavor. Try something new using a marinade for steak or chicken. Marinades are sauces prepared to flavor and soften meat. They are composed of vinegar, oil, spices and herbs. Marinades can be used on pork, chicken, steak, fish, and other meats. Prepare the marinade, let the meat soak a few hours or overnight then grill or bake and serve!

Instructions

McCormick's Monterey Steak and Chicken Marinade

1. Prepare four steaks or four chicken breasts slicing them if needed. In a bowl mix 1/4 cup oil,

1 tbsp. water, 2 tbsp. vinegar, and 2 tbsp. McCormick's Monterey Steak and Chicken seasoning. Mix well.

2. Place steak or chicken into the marinade. Cover the bowl and refrigerate overnight.

3. Remove the steak or chicken from the marinade and prepare as desired on the grill, stove or oven.

Marinade for Steak and Chicken Fajitas

4. Cut long thin slices of steak or chicken. Slice one large onion and set it aside.

Mix in a bowl the following ingredients: 1/2 cup olive oil, 1/3 cup lime juice, 1 tsp. sugar, 1/2 tsp. salt, 1/4 tsp. cumin, 1/2 tsp. pepper, 1/2 tbsp. paprika, 1/4 cup vinegar, three cloves if minced garlic, 1/2 cup of chopped onion, and 1 tsp. oregano.

5. Add one can of beer, the sliced onions, and the sliced steak or chicken to this mixture. Cover and refrigerate for a couple of hours or overnight.

6. Remove the meat from the marinade and grill or cook in a pan on the stove. Place meat inside flour tortillas to serve.

Tags: steak chicken, from marinade, hours overnight, McCormick Monterey, McCormick Monterey Steak, Monterey Steak, Monterey Steak Chicken

Roll A Yule Log

There are some special treats that only come around once a year--during Christmas time. Christmas pudding, Christmas cookies and of course the Yule log are holiday treats that can light up the season. The Yule log is delicious to eat, but a little tricky to make. Here is roll a Yule log for your friends and family to enjoy.

Instructions

1. Keep your Yule log moist before you roll it. During the course of the recipe, before rolling, you will be setting your Yule log aside to rest. Set the Yule log on a piece of plastic wrap and cover it with another piece of plastic wrap so that the cake stays moist. Otherwise as you try to roll it, the cake will crumble from lack of moisture.

2. Remove the top layer of plastic wrap. Leave the bottom layer so that you can work with the Yule log on your counter.

3. Add your premade mousse filling on top of the cake. Using a spatula, spread around the filling so that you get a nice even layer. And don't worry about needing to make the layer thin, as the cake should be able to hold a nice thick layer.

4. Lift your plastic wrap on one side of the cake. Use both hands to lift the plastic wrap so that you have an even grip on one side of the cake.

5. Roll your Yule log. Make the first roll so that it is tight to the cake. This first roll will be more of a "fold." Then continue to repeat the roll until you've rolled the entire cake.

6. Tuck the plastic wrap under the edge of the cake once you have rolled it. This will keep the cake from springing backward and allow it to hold its shape.

7. Set the Yule log on a platter and place it in the fridge for about 1 hour. By allowing it to cool in the fridge, the form of the Yule log will set. After you take it out, you are ready to frost and complete your Yule Log.

Tags: plastic wrap, your Yule, first roll, piece plastic, piece plastic wrap

What Is The Difference Between Oatmeal & Irish Oatmeal

A piping hot bowl of oatmeal is a breakfast staple in many parts of the world. The versatile oat is produced in various permutations for consumption. Two types of oatmeal are rolled, probably the most common in the United States, and steel-cut, also known as Irish oatmeal.

The beginning

Oatmeal obviously starts with oats. After harvesting, the oats are first cleaned and hulled, which removes the grain's outer shell or hull. This leaves the inner kernel, also known as the groat, which is then heated to dry the kernels. The next stage varies depending on the type of oatmeal being produced.

Old fashioned oatmeal

Old fashioned oatmeal is probably the most common type. Picture the ubiquitous Quaker Oats box. To make this type of oatmeal, the groats are rolled and crushed into flat flakes.

Irish oatmeal

Irish oatmeal is made differently than regular oatmeal. Instead of the groats being rolled, Irish oatmeal's kernels undergo a steel-cut process. Using giant steel blades, the oats are cut into small pieces that, rather than being flattened, retain their shape, albeit smaller. Irish oatmeal (also known as coarse cut and pinhead) is less processed than the rolled variety.

Differences

The major differences between regular oatmeal and Irish oatmeal come down to their texture and cooking time. Irish oatmeal, because it is cut, has more texture and is crunchier. It also tends to have a nuttier flavor than rolled oatmeal. Because of its thicker size, Irish oatmeal takes longer to cook, upwards of 30 minutes in some cases.

Rolled oatmeal is softer to chew and cooks in less time than the Irish version. Its shelf-life is longer than steel-cut because of its processing. Rolled oatmeal is also generally less expensive than Irish. Both are comparable in nutritional value, with perhaps a slight edge going to the steel-cut because of its more limited processing.

Fun Facts

Ancient Greeks are believed to have made the first oatmeal-like dish.

An 18-ounce Old Fashioned Quaker Oats package holds about 26,000 rolled oats.

Tags: Irish oatmeal, also known, because more, fashioned oatmeal, most common, oatmeal also, oatmeal Irish

Make Crab Rangoon With Sweet And Sour Dipping Sauce

Make crab rangoons at home.

Crab rangoon is a wonton stuffed with a crab and cream cheese mixture and deep fried. The ingredients are universal but the way the wontons are folded might differ from one restaurant to the next. Any part of the wonton that touches the cream cheese will be soft, while the outside edges will be crisp.

Instructions

1. Mix the softened cream cheese, 1 tablespoon of soy sauce and crab meat. Stir until completely combined.

2. Put 1 teaspoon of crab mixture on one side of a wonton. Dip your fingertip into water and moisten the edge of the other side of the wonton. Fold the wonton over the filling to form a triangle. Crimp the edges with your fingers or the tines of a fork. Place on a paper towel. Continue making rangoons until the filling is used up.

3. Heat the oil in your deep fryer to 350 degrees or fill a Dutch oven with 2 to 3 inches of oil and heat to 350 degrees. Fry three rangoons a time until golden, about three minutes. Remove from heat and place on rack to drain. Placing them on a paper towel will cause them to become soggy.

4. Combine the red wine vinegar, sugar and remaining soy sauce in a sauce pan. Heat to a rolling boil and boil for five minutes, or until the mixture thickens and coats a spoon.

Serve warm or at room temperature with the crab rangoon.

Tags: cream cheese, paper towel, side wonton, with crab

Store Hollandaise Sauce

Hollandaise is often served over asparagus or crepes.

Hollandaise sauce is used on eggs Benedict, asparagus and other vegetable dishes. Unlike other sauces, hollandaise is an emulsion. This means that the ingredients aren't blended; instead, clarified butter is suspended in egg yolks that are lightly cooked. This sauce doesn't store well, so it is usually prepared fresh, but short-term storage is possible if you prepare it ahead of the other dishes you are serving.

Instructions

1. Place the hollandaise sauce in a heatproof bowl. Cover the bowl with a layer of plastic wrap.

2. Set the container on a warming plate, but do not place it directly on a stove burner, or the sauce overcooks or separates. Arrange the plastic wrap so it doesn't touch any hot surfaces. Store the container on the warming plate for up to one hour before serving.

3. Pour the leftover sauce into a plastic- or glass-storage bowl. Seal the lid tightly and place the bowl in the refrigerator. Store the sauce refrigerated for one to two days.

4. Transfer the hollandaise sauce to an uncovered, microwave-safe bowl to reheat. Microwave it at 20-percent power for 15 seconds, then stir. Continue to microwave the sauce in 15-second intervals, stirring between each, until the sauce is warmed through.

Tags: container warming, container warming plate, plastic wrap, warming plate

Make A Classic French Omelette

Make a Classic French Omelette

The classic French omelette is not cooked as long as its American counterpart. This omelette is simple in design but difficult in execution. Follow these steps from David Rosengarten, author of "The Dean and DeLuca Cookbook" and "Taste."

Instructions

1. Mix the eggs with a little salt and pepper in a bowl.

2. Melt tons of butter in a 9-inch omelette pan at high heat.

3. Regulate the heat of the pan by lifting it off the heat or turning down the flame so you don't burn the butter.

4. When the butter foams, pour the eggs into the pan.

5. Cook the eggs for about 30 seconds.

6. Let the eggs set.

7. Regulate the heat of the pan so you don't dry out the eggs. If it seems to be cooking too quickly, lift the pan off the heat or turn down the flame.

8. Jiggle and shake the pan gently to distribute the eggs and cook them.

9. Roll the creamy, almost runny parts of the omelette inside of it by tilting the pan. You want to keep these parts runny and creamy, not cook them dry.

10. Roll half of the omelette onto a plate, then flip the pan so that the other half covers the first half, making two half circles with the creamy part of the omelette inside. (If you're nervous about doing this, fold one side of the omelette over itself with a spatula, then slide the omelette out of the pan.)

Tags: Classic French, Classic French Omelette, cook them, cook them Roll, down flame, Make Classic, Make Classic French

Pasta Taco Salad

Fusilli pasta is small enough to work in a salad.

Transform a typical pasta salad into a taco-flavored treat. The ground beef flavored with taco seasoning combines with the pasta for a variation of the traditional taco. The salad can taste as spicy or mild as you want it to. For example, if you prefer a spicy salad, add jalapeño slices or pour the juice over the salad. Those wanting a more mild salad can use less taco seasoning and leave out the pepper and spicy cheese.

Instructions

1. Boiling the pasta first gives it time to cool.

Fill a saucepan three-fourths full of water. Pour 2 cups of dried spiral pasta into the pan. Boil the pasta over medium-high heat until it's tender, approximately seven minutes. Stir the pasta every two minutes to prevent it from sticking together. Pour the pasta into the strainer, which should be placed into the sink. Run cold water over the pasta for five minutes to cool it.

2. Drain the meat over a container so the grease doesn't clog the drain.

Add ground beef into a skillet. Add enough water to the skillet to fill it half way. Pour 1/2 ounce of taco seasoning into the pan. Cook the meat on medium-high heat until the meat is brown, about 10 minutes. Use the spatula to stir the meat every three or four minutes.

3. Iceburg lettuce lettuce tastes the best with this recipe.

Rinse off a head of lettuce under cold running water. Tear off the leaves and place them on a cutting board. Chop up the lettuce into bite-sized pieces until you have 2 cups worth of the vegetable. Pour the lettuce into the large bowl.

4. Do not touch your eye if you cut jalapeños; the juice burns.

Chop 1/4 cup of green onions, 1/4 cup of green peppers and 1/8 cup of jalapeños. Fill a saucepan halfway with water and pour 1/4 cup of corn inside. Cook the corn over medium-high heat for 10 minutes while you chop the green onions, peppers and jalapenos. Drain the corn in the strainer and run cold water over it for five minutes to cool it. Pour the vegetables into the bowl with the lettuce and add 1/4 cup of cooled cooked corn.

5. Pour 3 cups of yellow corn chips or corn tortilla chips into a large zipper bag. Crush the chips inside of the bag be pressing down on the chips with your hand.

6. Pour the cooled pasta into your bowl.

7. Pour the cooked ground beef into the strainer to remove the excess water in the pan. The water does contain some of the taco seasoning, but pouring the water into the salad will make it soggy. The seasoning cooked into the meat, so plenty of flavor will remain. Pour the meat from the strainer into the bowl. The meat should still be warm from cooking.

8. Mix the ingredients together with a spoon. Pour 1 cup of pepper jack cheese and 1 cup of cheddar cheese on the salad. Sprinkle the crushed chips on top of the salad immediately before serving. Adding the chips too early causes them to become soft.

9. Top the salad with a cup of salsa or a cup of taco sauce.

Tags: taco seasoning, ground beef, medium-high heat, pasta into, beef into, cold water

Stock A Home Bar With Glassware

Nearly every cocktail has its glass, and the savvy bartender will be prepared to serve any drink requested.

Instructions

1. Select quality glassware that makes a clear "ping" when you tap the glass.

2. Keep plenty of beer mugs, pint glasses or pilsner glasses on hand.

3. Use 14- to 16-oz. collins glasses - also known as tumblers - for soft drinks, Bloody Marys, sours and juice-based cocktails.

4. Mix almost any drink in the tall, 8- to 10-oz. highball glasses. They can also be used as a substitute for collins glasses in a pinch.

5. Use 8- to 1-oz., squat, old-fashioned glasses - also called lowball or rocks glasses - primarily for shots on the rocks.

6. Stock white-wine glasses for serving frozen and tropical drinks, daiquiris and margaritas - or for red wine if you do not have red-wine glasses.

7. Buy good, heavy shot glasses, and make sure you know what type you have: A regular shot glass holds 1? oz.; a short shot or pony glass holds 1 oz.

Tags: collins glasses, glass holds, glasses also

Almond Milk Vs Skim Milk

Before you pour that glass of whole milk, you might consider skim or almond milk as an alternative.

You have more options than that gallon of skim milk when you're faced with a dry bowl of cereal. Many dairy-free products made from vegetables and grains can supplement or replace cow's milk in your diet, such as almond milk. A few important differences other than taste might influence your choice between almond milk and skim milk.

Sources

Almond milk, a dairy-free alternative to animal milk, comes from ground and pureed almonds. Manufacturers make skim milk by separating and removing all the fat content from whole cow's milk. This stripping process, called skimming, leaves skim milk fat-free.

Nutritional Value

Skim milk comes with a grocery list of nutrients, including vitamins A, B and D. One cup of milk contains about 25 to 30 percent of your daily calcium intake. For the dieting drinker, fat-free skim milk makes the obvious choice. While it offers these nutritional advantages, skim milk still contains more fat than almond milk. People allergic to dairy, or "lactose intolerant," can choose almond milk as a non-dairy substitute. As a non-dairy milk, almond can replace cow's milk in baking recipes, cereal bowls and coffee creamers. It also boasts health benefits like unsaturated fats, zero calories and high amounts of vitamin E. However, unlike cow's milk, it does not contain Vitamin A, B or D, unless the manufacturer fortifies it.

Additives

Mass-produced, store-bought milk containers rarely contain milk alone. Many almond-milk producers use preservatives and thickeners in the recipes for their milk. Skim milk often contains similar preservatives and added vitamins not naturally present in the milk. When you're browsing the dairy aisle, read labels to figure out which brands offer the ingredients that suit your taste.

Homemade Almond Milk

It's easier to keep almonds than cows, meaning just about anyone can make almond milk at home. Soak regular almonds in clean water for at least 4 hours. Once they soften, strain the almonds from the water. Process them in the blender until they're finely ground, then add fresh water. Continue to add water as needed to achieve your desired consistency. Add maple syrup, cinnamon or vanilla to taste. Strain the product with three or four layers of cheesecloth to turn your almond puree into almond milk.

Tags: skim milk, almond milk, almond milk, almond milk, milk comes

Easy Spanish Appetizers

In Spain, appetizers are known as "tapas." The classic before-dinner snack includes a variety of cured meats, mostly pork based, fish, shellfish, vegetables and fruits, pretty much anything that can be served ready as a small portion of a dish and can be accompanied by a cool drink. Oils and sauces are big in Spanish cuisine and carryover to Spanish appetizers as well.

The Art of Tapas

Tapas refer to anything that can be prepared and eaten as a quick and easy snack. Tapas originate from the Spanish verb "tapar," which means, "to cover." The meaning derives from a Spanish legend of a 19th century king who took too long to drink a glass of wine, causing a quick-thinking servant to cover the glass with a thin slice of ham, thus creating the first tapas. Tapas are eaten throughout the day as well as right before meals.

Meat and Seafood

Provide a variety of cured Spanish meats in your appetizers. Thin slices of ham (jamon) or chorizo should be available in small pieces with toothpicks. Arrange them in small bowls or trays. Seafood also plays a huge role in Spanish cuisine. Marinated cockles, eaten with toothpicks and served in spicy oils or sauces, are a Spanish favorite. Boiled octopus cut into bite-sized pieces with a little olive oil, salt and paprika will provide your guests with an authentic and visually pleasing snack. Snails are not only for the French, a pot of snails cooked in olive oil and herbs are the perfect finger food and takes only minutes to prepare. If snails are a little too adventurous, try simply lying out crispy pieces of bread dipped in olive oil and topped with a bit of chorizo. Make available a selection of hard cheeses to go along with the meat.

Vegetables and Fruit

The Spanish love their vegetables, though unlike American appetizers, they are rarely eaten raw. Oils, particularly olive oil, are a quintessential Spanish flavor. Offer your guests a variety of fried and sautéed vegetable such as Spanish fried potatoes with allioli dip (olive oil, egg yolk and garlic), sautéed mushrooms and onions, artichokes in olive oil, peppers stuffed with cheese or fish, and figs and melon wrapped in thinly sliced Iberian ham. Oiled vegetables rolled in flour and then fried in oil are common Spanish appetizers served with an allioli dip or a Romesco sauce (tomatoes, garlic, dried red pepper, olive oil, salt, toasted hazelnuts and toasted almonds). While frying vegetables may be the tradition in Spain, providing raw vegetables with the same dips might be easier and more suitable to the American crowd.

Drinks

No Spanish appetizer is complete without a drink. Spain is known as great producer of wines, particularly sherry. Provide your guests with a variety though, include sweet Spanish Garnachas (red wines) and a cold dry white (try Galacian-style) wine. A cold beer is also commonly found among tapas eaters in Spain.

For a list of easy tapas recipes, visit the home of a chef and Barcelona native at Spanish Recipes.

Tags: your guests, your guests with, anything that, from Spanish, guests with, olive salt, pieces with

Make Chicken Crepes

Chicken crepes are a wonderful main course that uses a rich, tender chicken stew to fill the thin pancakes. To make this recipe you will need 8 crepes (see related eHows). This rich recipe feeds 4.

Instructions

1. Peel and finely dice the onion, carrot and celery. Set aside.

2. Rinse the chicken thighs, pat completely dry with paper towels and set aside.

3. Heat a large saucepan over high heat and add the oil. When the oil's hot, add chicken thighs and brown on all sides.

4. Remove chicken to a plate when brown.

5. Lower the heat to medium and add the vegetables. Saute until tender, then season with a tiny shake of salt and a generous shake of pepper. Add the cayenne.

6. Return the chicken to the pan and add the parsley, thyme and chicken broth.

7. Bring to a boil, then lower the heat, cover and simmer one hour.

8. Carefully remove the chicken from the cooking liquid.

9. Simmer the cooking liquid until it reduces to about half a cup or so. Skim off fat that rises to the surface.

10. Add the cream and continue to simmer until the mixture is very thick, about two to five more minutes.

11. Meanwhile, skin and bone the thighs. (You can also remove the skin before cooking.) The bones should slip out easily. Be sure to remove all pieces of bone and cartilage.

12. Chop the meat into medium-sized pieces and return it to the pan when the mixture has thickened. Turn off the heat and stir the meat into the liquid.

13. To serve, divide the mixture between eight crepes and roll them up. Serve two crepes per person. Spoon any extra sauce over the top and garnish with a little more chopped parsley.

Tags: chicken thighs, cooking liquid, meat into

Make Commercial Teriyaki Sauce

Make Commercial Teriyaki Sauce

Teriyaki sauce is a traditional seasoning used to add spice and flavor to a variety of dishes. Teriyaki is actually a cooking technique used in the Japanese culture, where restaurants make food with a sweet soy sauce to add flavor. Non-Japanese cultures have adapted teriyaki sauce to suit their tastes by adding garlic and other seasonings not native to Japanese cuisines. Many people buy commercial teriyaki sauce sold in stores, but you can make your own sauce that tastes just the same with a few simple ingredients.

Instructions

1. Combine 1 cup of cold water, brown sugar, soy sauce, ginger and garlic in a saucepan. Stir the ingredients frequently. Bring the sauce to a boil.

2. Place the cornstarch in a separate bowl. Add ¼ cup of cold water and stir until the cornstarch dissolves.

3. Pour the cornstarch mixture into the sauce.

4. Continue to stir the sauce until it thickens.

5. Add 1 tbsp. water at a time to achieve your desired thickness. Allow the teriyaki sauce to cool to room temperature.

6. Serve the teriyaki sauce with your favorite dish. Store the leftover sauce in a sealed container.

Tags: teriyaki sauce, cold water, Commercial Teriyaki, Commercial Teriyaki Sauce, Make Commercial, Make Commercial Teriyaki

Cook Corned Beef In A Slow Cooker

Corned beef is a wonderful and flavorful meat. There are many ways to prepare this meat, but a slow cooker helps retain its natural juices and makes for a wonderful family feast. Read on to learn cook corned beef in a slow cooker.

Instructions

1. First prepare ingredients. Wash your brisket, chop your onion and dice your potatoes.

2. Plug in your slow cooker and turn settings to high. Add water, onions and 4 tbsp. of Nature's Seasonings to the slow cooker.

3. Take corn beef, and with a knife slice length wise about 1/4 way into brisket. Leave slits in the meat. Then take the Nature's Seasonings and pour a healthy amount into your hands. Using a rubbing motion rub over front and back of meat until covered with one coat of the seasoning. Then add meat to the slow cooker and cover with lid.

4. One hour later take lid off slow cooker and check water level if empty add 1/4 cup water to bottom of slow cooker. Take a fork and turn meat it should be starting to tenderize. Replace lid on slow cooker. Keep checking water level hourly.

5. Three hours after placing meat into slow cooker add potatoes and stir. The meat should be shredding and potatoes and onions should mix into the meat. Turn slow cooker down to medium.

6. Let cook for one-and-a-half to two more hours and then sit to simmer until ready to serve.

Tags: slow cooker, slow cooker, cooker Take, meat should, meat slow

Use A Pyrex Pie Plate

The Pyrex pie plate is a branded version of a glass pie plate that is made of a special soda lime glass composite. Pyrex pie plates heat evenly, are dishwasher, oven and microwave safe and offer the cook the ability to see how well the crust is browning as the pie cooks in the oven. With the proper care, a Pyrex pie plate will last for years.

Instructions

1. Ensure that the pie plate is thoroughly dry before using. Preheat your oven to the desired temperature.

2. Grease the inside of the pie plate generously, using nonstick spray, butter, shortening or lard.

3. Place your prepared pie crust in the plate and press to form it to the pie plate design.

4. Tear or trim off excess crust. Crimp the edges of the crust if your pie recipe is a single crust pie.

5. Bake your pie according to the recipe.

6. Wash the pie plate using soap and water. If scrubbing is necessary, use a plastic scrubby. Steel wool or metal scrubbers can easily scratch the plate.

Tags: Pyrex plate

Healthy Creative Fruit Snacks

Arranged healthy fruit snacks in an attractive presentation

Get more fruit into a healthy diet with creative, tasty snacks. USDA guidelines include a variety of fruit as an essential part of the food pyramid suggestions for a nutritious diet, as outlined at MyPyramid.gov. It is possible to make the fruit component of any diet fun. Create snacks that celebrate the flavors and nutritional value of this type food. Use the snacks for yourself, your family and in entertaining friends.

Age Considerations

Determine whether your snack audience will be little kids, teens or adults. Youngsters often prefer simple, single fruit flavors presented in easy-to-hold portions. Older kids tend to like volume and interesting presentation. Try flavor and texture combinations when serving fruit snacks to adults with a more mature palate.

Cut apples into matchsticks, toss with a splash of orange juice to keep from browning and serve the apple sticks in a stack on small colorful paper plate for a children's party snack. Make a teen-size apple snack from whole apples, cored and cut in thick slices. Arrange the slices in concentric circles on a plate around a small bowl of low-fat, sugar-free vanilla yogurt spiked with a dash of cinnamon for dipping. For a grown-up party, smear a light layer of low-fat soft cheese on a multigrain or rye cracker, top with 2 or 3 thin slices of apple, add a dash of aged balsamic vinegar and sprinkle with fresh thyme leaves.

Cutting and Shapes

Make snacks fun with creative cutting techniques. Instead of offering peeled orange segments, slice a whole orange in ½-inch rounds, then cut each round in half, creating a half-moon shape that can be sucked and munched with the outside peel as a rim to hold on to. Slice kiwi the same, so a single bite of the pulpy green fruit is satisfying and the outer skin easily discarded.

Use small cookie cutters to create unexpected interesting fruit shapes. Cut a seedless watermelon into thin slices and cut out heart, diamond, circular or star shapes. Fruit leather, dried fruit rolls and sliced pears, peaches and melon can also be cut into shapes with mini-cookie cutters.

Presentation

Simple healthful fruit snacks may be served in cupcake papers. Use foil papers or multiple layers of the colored-paper type. For teens and adults, thread fruit chunks, grapes and shaped fruit pieces on toothpicks or longer bamboo skewers. Put fresh pineapple and figs on long metal skewers, interspersed with savory mushrooms and cubed skinless chicken breast. Grill on the barbecue, basting with olive oil and herbs to create an unusual hearty and healthy sweet snack.

Tags: fruit snacks, teens adults, thin slices, with creative

What Is A Ginger Jar Used For

One might think that a ginger jar is used to hold ginger. That is true, but, throughout history, ginger jars have been used the way people in modern society use canisters. They were used to hold spices, salt and oils. Some ginger jars were designated as gifts for the emperor, and some were used as urns.

History

Ginger jars originated in China; it is not known in exactly what century, but it is known that the popular covered ginger jar that we see most now gained its popularity in the Quin Dynasty. You can still find century-old ginger jars in antique stores, but because of their use, it is not often that you will find one with its original lid intact.

Modern Use

Today, we often see ginger jars used in their traditional roles of holding spices, but mostly ginger jars are used in decorating. Small ginger jars are often set around for accent, while larger jars are used as a main centerpiece of the décor. Often, large ginger jars without the lids are used to hold umbrellas or even an arrangement of flowers. Ginger jars traditionally have a cap-type lid that fits down over the neck of the jar. They usually have a rotund shape, but larger modern ginger jars may have more of an elongated vase shape.

Colors

Porcelain ginger jars are a traditional part of Chinese culture and history. The color of the ginger jars is steeped in symbolism. For example, yellow ginger jars were a traditional gift to China's emperor. Yellow was both the color of ginger, a precious spice, and the emperor's color. A red colored ginger jar symbolized a wish for happiness and prosperity for the owner. A white ginger jar is the traditional Chinese wedding gift.

Inscriptions

The yellow ginger jar was always inscribed with the symbol for health and long life and was a gift meant to last a lifetime. It was never appropriate for the receiver to give away a yellow ginger jar that was received as a gift. The red ginger jar was often inscribed with the symbol for happiness and prosperity. The white wedding ginger jar was inscribed with symbols for happiness, prosperity and fertility.

Symbols

Certain distinct symbols were often painted on the ginger jars. The symbols most commonly seen on the white ginger jars were the dragon, which represents the groom, and the phoenix, which represents the bride. Other symbols commonly painted on ginger jars include the crane, which represents and wishes long life; the peacock, which represents bounty; the butterfly, which represents happiness, the elephant, which represents and wishes good fortune; and the warrior, which represents safety and protection.

Warnings

If you are fortunate enough to acquire an antique ginger jar, be aware that the porcelain may be very fragile because of its age. Clean it gently with a damp cloth, and whatever you do, never, never wash it in a dishwasher.

Tags: which represents, ginger jars, ginger jars, ginger jars were, happiness prosperity, inscribed with, jars used

Cut Calamari

Calamari rings pair well with light, airy batters.

Cutting calamari usually involves cleaning it first, as most forms found on the market, if cleaned, are also sliced. Although not as highly prized or as aesthetically pleasing as the calamari body, the tentacles offer a clean, crisp flavor and an ideal texture for breading and frying. Other uses for the tentacles include incorporation as part of a stock, to contribute body, or as part of bouillabaisse, to contribute variety in texture. Reserve the ink sac for use in other dishes such as squid-ink pasta.

Instructions

1. Grasp the tentacles in one hand and the sheathlike body in the other.

2. Pull the tentacles from the body and set aside.

3. Pull the internal organs, ink sac and translucent quill from the body. Discard the internal organs and quill, and reserve the ink sac for another use.

4. Peel the purple membrane, which comes off in strips, from the body and discard. Cut away the two fins from the body and discard. Rinse the body with cool running water.

5. Slice the head from the tentacles and discard. Squeeze the tentacles to expel the beak -- a small, bulbous mass of flesh. Cut it off and discard. You can cook the tentacles en masse, or cut each individual tentacle from the others and fry individually.

6. Position the sheathlike body on the cutting board. Cut it into 1/3-inch-wide rings and set aside for cooking.

Tags: from body, body discard, from body discard, internal organs, sheathlike body

Thai Restaurants In The Philly Suburbs

Philadelphia has many suburbs located outside the city lines. There is an abundance of people occupying these areas ultimately leading to a demand for quality cuisine. The Thai movement is becoming more popular throughout this region as numerous authentic Thai restaurants are thriving. The restaurants in this area offer original Thai cuisine, sushi and specialty chef selections.

Heng's Thai

Heng's Thai Restaurant is located in Springfield, Pennsylvania. This restaurant was founded by Heng and his wife Noi. It plays a big role in the Thai cuisine movement in the Philadelphia area. This restaurant strives for Thai authenticity with health conscious selections. The menu consists of sushi, appetizers, salads and entr es. Notable menu options are the Heng's Specialty Sushi Roll and Omakase, which is the chef's recommended sushi rolls.

Thai Rak Thai Restaurant

Thai Rak Thai Restaurant is owned and operated by Mr. Pramott Kotchakoon and his family. This restaurant combines the blend of hot spicy, sweet, sour and salty ingredients to bring out its authentic dishes. Its menu consists of a variety of Thai favorites including curry, seafood, noodles and rice dishes. The menu features the Chef's Specials which are notable options to the menu. Thai Rak Thai is vegetarian friendly as it offers a full selection of vegetarian appetizers, entr es and sides. It is opened for lunch and dinner and contains a private room available for any occasion. Take out service is also available.

Sweet Basil Thai Cuisine

Sweet Basil is an entertaining and chic restaurant co-owned by Paul and Griselda Lauprasert. The South-east Asian influenced menu offers a full line of authentic Thai cuisine. This location allows the option for each dish to be personalized to the customers specification and is bring-your-own. Also, gluten-free and vegetarian options are served. Basil infused Thai dishes are popular choices on the menu such as stir-fried sweet basil and sweet basil fried rice. Sweet Basil is opened for lunch and dinner. There is an Asian Tapas dinner menu available for lighter fare.

Sushi Thai Restaurant and Bar

Sushi Thai is located in Dunmore, Pennsylvania. This location is a full-service restaurant and bar offering authentic Asian cuisine. Featured items on their menu are sushi, seafood, grilled specialties, noodle dishes and casseroles. Rare imported teas, bubble tears and specialty drinks are available. Recommended dishes Sushi and Thai offers are crispy sea scallops, wok glazed ginger lobster tails, Thai seafood casserole, the pink lady roll and butterfly roll. The restaurant is open for lunch and dinner Monday through Sunday.

Tags: Thai Restaurant, lunch dinner, Sushi Thai, Sweet Basil, Thai Thai, This restaurant

Make Chicken Breasts Stuffed With Basil And Mozzarella

Large chicken breasts can be cut open and stuffed with any number of fillings; while impressive, this technique is easy to master. This recipe uses fresh mozzarella cheese and basil. See Tips for more stuffing ideas. Serves four.

Instructions

1. Heat the oven to 400 degrees F.

2. Wrap each slice of cheese with two basil leaves.

3. Cut the pocket in each breast. Start by laying the breasts skin-side down on the cutting board.

4. Use a sharp knife to cut two overlapping flaps in the bottom of the breast. Cut it so it resembles a trifold wallet, with two opposing flaps. The top flap should completely overlap the bottom one.

5. Place the mozzarella and basil pieces inside each breast, under the flaps, and fold the flaps back in place. Secure the top flap with two or three toothpicks.

6. Season the outside of each breast with salt and pepper.

7. Heat a large ovenproof skillet over medium-high heat.

8. Add the oil when the skillet is hot, swirl it to coat the bottom, and add each breast skin-side down. The chicken should sizzle gently when it hits the pan; if it splatters and pops, the pan is too hot. If it doesn't sizzle at all, the pan is too cold.

9. Cook until the skins turn golden, then flip the breasts over and place the pan in the oven.

10. Cook about 10 minutes, until the chicken is completely cooked throughout, or until the deepest part of the breast reaches 155 degrees F.

11. Remove the toothpicks and let the breasts rest a few minutes before serving.

Tags: each breast, skin-side down

Squeeze Pomegranate Juice

Pomegranate juice is loaded with vitamins and minerals, including vitamins A and E. The juice also has a large amount of antioxidants, which may help prevent heart disease. Despite the health benefits, the big problem with pomegranate juice is that it is expensive to purchase and often times it is mixed with another juice. If you are looking for some healthy pomegranate juice your best bet may just be to make it yourself.

Instructions

1. Cut a pomegranate into four different sections. Pull the skin back to reveal the dark red seeds, juice and pulp.

2. Fill a bowl up with cold water. Place the four cut sections of the pomegranate into the water. While the pomegranate sections are under water scrape the seeds out with your fingers. Remove the skin.

3. Drain the water away from the pomegranate seeds with a strainer

4. Place the pomegranate seeds and pulp into a blender and pulse it until the contents are liquefied. The blended liquid will look like a strawberry shake.

5. Hold the strainer over a bowl and pour the contents of the blender through the strainer. The juice will run through, leaving the hard remnants of the seeds. Discard the seeds and pulp and the pomegranate juice will be ready to drink. Each pomegranate will yield a little less than a cup of juice.

Tags: juice will, pomegranate into, pomegranate juice, pomegranate seeds, seeds pulp, seeds with

Arabic Restaurants In Dc

There are several Arabic dining options located within the city of Washington, D.C.

Washington, D.C. is the nation's capital and one of the most popular tourist destinations in the United States. For those visiting the city who are daunted by its number of restaurants, there are several Arabic restaurants located within its borders that range from fast-food options to romantic dining under a candlelit tent. These selections not only offer a different choice for dining but they can also become a memorable location for any visitor to the city.

Lebanese Taverna

The Lebanese Taverna (lebanesetaverna.com) is one of six restaurants under the same name in the Washington D.C., Maryland and Virginia area. The one in Washington D.C. was opened in 1990, and it is located on Connecticut Avenue near Woodley Park. It offers a variety of Lebanese dishes that range from beef and lamb flat breads to vegetarian selections such as oven-roasted eggplant and stuffed grape leaves. The menu also includes gluten-free options, as well as a "create your own hummus" served with fresh oven-baked pitas. Private dining rooms are available for groups of up to 65 people. All guests are provided with complimentary underground parking in this busy area of Connecticut Avenue.

Shawarma Spot

The Shawarma Spot (shawarmaspot.com) is located on 18th Street in the center of the Adams Morgan neighborhood of Washington, D.C. It offers traditional Middle Eastern food presented in a fast-food concept but with a focus on healthy ingredients. Menu options range from appetizers such as baba ghanouj (roasted eggplant) to a variety of shawarmas, which is Arabic for a sandwich-style wrap made with either lamb, chicken, turkey, beef or vegetables. Its selections are made with fresh bread baked daily in its on-site brick ovens. The restaurant is open seven days a week with hours on the weekends as late as 4 a.m. for those who desire a late-night bite.

Marrakesh Palace

Marrakesh Palace (marrakeshpalace.com) is an authentic Moroccan restaurant located on P Street NW in the center of Washington D.C.'s Dupont Circle. It provides a variety of dishes for both lunch and dinner that include selections such as oven-baked chicken fassi or chicken mkali, lamb or fish tagine, and kabobs marinated in Moroccan herbs and spices. To add to the experience, the menu includes several Moroccan wines and mint tea, and live belly dancing occurs every night during dinner hours. The restaurant is also available for private events for up to 100 people.

Mie N Yu

Mie N Yu (mienyu.com) is located on M Street in the historic neighborhood of Georgetown in Washington D.C. Led by executive chef Tim Miller, it provides a wide array of menu options (standard, vegetarian and gluten-free), all inspired by techniques from Asia, the Middle East, North Africa and the Mediterranean. It also offers special tasting menus that include the three-course Blind Tiger with its selection of hummus, masala lamb kabobs and Moroccan beef. One of the best features of the restaurant is the choice of dining areas that include a Turkish Tent (an entire dining space enclosed within a decorative tent with cushioned ottomans) and the Moroccan Bazaar, which includes tented candlelit tables.

Tags: range from, that include, choice dining, Connecticut Avenue, Lebanese Taverna, located Street

Can San Marzano Tomatoes

Can San Marzano Tomatoes

San Marzano tomatoes are often considered the ideal tomatoes for making sauce. San Marzano tomatoes are thinner than Roma tomatoes (a common variety of tomato), with a pointed end. They bear thick flesh with few seeds, making them ideal for canning and cooking. Their flavor is strong, sweet, and less acidic than other varieties of tomato. When canning San Marzano tomatoes at home, it is important to use a pressure canner, as it kills more bacteria than boiling water and provides a more sterile product.

Instructions

Prepare the tomatoes for canning

1. Place the jars and lids in the dishwasher to sanitize them. Washing them in one cycle is sufficient for sterilization.

2. Place a large pot on the stove, and turn heat to medium-high. When the water comes to a boil, drop in tomatoes. (Do this in batches, if necessary.) Let the tomatoes boil until the skins begin to blister; this indicates that are ready to be peeled.

3. Drain the tomatoes using a colander, and place them in the large bowl filled with cold water. Once they are cool, remove the tomatoes from the water and peel and core them using a paring knife. As the tomatoes are peeled, place them back into the pot in which you boiled the water.

4. Add the lemon juice to the tomatoes in the pot on the stove. Heat the pot to medium-high heat. Heat the peeled tomatoes until they are warmed through, approximately five minutes.

5. Spoon the tomatoes into pint jars. Leave approximately 1/2 inch space toward the mouth of the jar. Place the lids on jars and secure tightly with the rubber rings.

Seal and sterilize the jars

6. Place filled pint jars into the pressure canner. Follow the instructions included with the canner and set the appropriate pressure and heat level. When that level is reached, allow the tomatoes to remain in the canning machine for 20 minutes.

7. Remove the pressure canner from heat and allow it to cool. Once it has cooled, follow the manufacturer's directions for removing the lid. Pull the lid off the canner away from your face, as the canner will release a burst of hot steam.

8. Remove the jars from the pressure canner using the jar lifter (included in most pressure canners) or a set of tongs. Set the jars aside and allow them to cool for 12 to 24 hours. As the jars cool, you will hear a popping sound; this indicates that a tight seal has formed and the tomatoes will be preserved according to food-safety standards.

9. Store tomatoes in a cool, dark place. They will keep up to a year when stored out of direct sunlight.

Tags: pressure canner, Marzano tomatoes, indicates that, pint jars, place them, this indicates

Make A Delicious Scalloped Potatoes With Cheese

Scalloped Potatoes with Cheese is absolutely delicious. You will love this dish.

Instructions

1. Preheat oven to 350 degrees. Coat a 9 x 13" baking pan with nonstick cooking spray. Cut up your potatoes scallop style sprinkle well with salt and pepper set to the side. Put olive oil in a skillet add bacon cook over medium heat until the bacon is crispy. Crumble 1cup of bacon then set to the side. Use the bacon grease to Saute onions and peppers until soft set aside. Now saute your potatoes in the bacon grease until it's looks almost down then set aside now mix the bacon in with the potatoes.

2. Take your chicken broth put it in a bowl add butter and crushed up bullion place in the microwave until butter has melted. Take out and stir and set to the side. Whisk sour cream, cream cheese and chicken broth mixture together in a large bowl until well combined. Add peppers, peas and 1-1/2 cups of the cheese. Mix well.

3. Spread 1/4 cup of sour cream and cheese mixture in the bottom of the prepared baking pan. Layer half the potatoes on top. Spoon half the remaining sour cream and cheese mixture on top of the potatoes. Top with remaining potatoes, then remaining sour cream and cheese mixture. Sprinkle with remaining 1/2 cup shredded cheese.

Bake 50-60 minutes or until bubbling.

Tags: cream cheese, sour cream, cheese mixture, cream cheese mixture, sour cream cheese, bacon grease, chicken broth

Dry Chili Peppers Without A Dehydrator

Drying peppers in hanging batches, or ristras, are common sights in Central American markets.

Entire dried chilis are used in many spicy Chinese dishes. Crushed or ground dried pepper is a common ingredient in Mexican dishes. Red chili flakes are used on pizzas and in tangy Italian pasta sauces and salads. As a matter of fact, many different types of recipes and cuisines call for some variety of dried chili peppers. If you have an abundance of fresh chilis in your garden, you may opt to dry some for future use. Drying the chili peppers in the open air or oven-drying them are both simple inexpensive options.

Instructions

1. Wear your rubber gloves while handling the chilis. Rinse them off under cold water and pat dry. Slice the peppers in half lengthwise; remove and discard the seeds.

2. Place the peppers skin-side down on clean drying screens or old sheet. Dry for six to eight hours in full sun. Cover the peppers overnight to keep insects off the peppers. Remove the covers in the morning and turn the peppers over. Dry for six to eight hours in full sun. Continue for additional days as needed until the peppers are dry and brittle to the touch, usually three to four days altogether.

3. String whole fresh peppers on sturdy wire for indoor air-drying. Wearing gloves, poke the wire through a chili pepper just under the fleshy stem cap at the top of the pepper. Continue threading the remaining peppers, leaving a little space between the peppers for air to circulate. When the strand has reached the desired size, tie off the wire to keep the peppers from falling off. Hang the bunches, or ristras, from hangers or hooks in a dry, well-ventilated barn or porch to dry. Depending on your climate, this may take three to four weeks.

4. Turn your oven on to its lowest setting to oven-dry your peppers. Prepare the chilis following the directions in Step One. Place the cut chili peppers on baking sheets in single layers. Heat them in the oven for 12 hours or overnight.

Tags: chili peppers, eight hours, eight hours full, hours full, three four

Sharpen Curved Blades

A whole drawer full of knives and not one of them sharp enough to cut a sandwich. So you get a knife sharpener and the straight bladed knives are all razor-edge perfection, but then your curved knives just sit there in the drawer, dull and rusting. You could just go buy new curved knives, but there's a simple way to sharpen all of your knives, even curved ones.

Instructions

1. Determine your level of skill. If you've never sharpened a knife in your life, a curved knife is not the best place to start. But if that's the knife you need to sharpen, be sure to purchase a blade grip to hold the knife at the proper angle. Don't freehand sharpen the knife unless you can maintain the correct angle.

2. Select the right sharpener for your knife. There are plenty on the market ranging from automatic sharpeners to stones and wheels. For a curved knife, it will be more difficult to maintain the correct sharpening angle for the curvature of the edge, so consider a stone and a guide for sharpening.

3. Use a sharpening stone. Apply oil or water depending on the stone and then place the blade in the guide. Or use a sharpening wheel with a guide and sharpen your blade that way.

4. Keep stroking the blade against the stone until the edge is sharp again, or about ten strokes. You can sharpen straight blades the same way, and as your sharpening finesse increases with practice, you could even try sharpening your curved blades without a grip at all.

Tags: curved knife, curved knives, guide sharpening, maintain correct, sharpen your

Make Homemade Puppy Pads

Puppy pads are a must-have device if you have a dog that is not house trained, or you live in an area in which you are unable to take him outside to use the bathroom. These simple devices will help save your floor from messes left by your dog. With a little bit of training, the dog will opt for using the pad as a toilet, rather than a random spot on your floor. They are available in almost all pet supply stores, but they can be expensive to purchase and maintain. If the high price of a puppy pad concerns you, try making your own for a fraction of the price.

Instructions

1. Lay the vinyl tablecloth on the floor. A 5-square-foot area is usually plenty of room, but you may need more depending on your dog. Vinyl works great because it is nonabsorbent, so urine and feces can easily be wiped up.

2. Put three layers of newspaper on top of the tablecloth. The newspaper will absorb urine and help prolong the use of the tablecloth.

3. Remove and discard the soiled newspaper each time the dog urinates or defecates on it. Wipe the tablecloth down with a damp washcloth and soap to remove any excess urine.

4. Dry the tablecloth with a towel and lay fresh newspaper down.

Tags: your floor

Make Spanish Peanuts

Spanish peanuts are a breed of peanut. They are smaller and rounder than most peanuts and have reddish skin. Spanish peanuts can be grown with relative ease. Most Spanish peanuts are grown in South America and the Southern United States, but they will flourish in any warm climate in sandy, well-drained soil. They also do well in clay-type soils, but the clay will stain their shells, because peanut fruit grows underground. Stained shells may be unattractive, but this does not affect the flavor of the peanut. Add this to my Recipe Box.

Instructions

Preparing the Soil & Planting

1. Spanish peanuts should be planted after the soil temperature has risen above 60 degrees. Wait until three weeks after the last frost to plant.

2. Turn the soil where you will plant the Spanish peanuts. Make sure it is free of weeds, clumps and stones.

3. Prepare the soil where you will plant the Spanish peanuts with manure. Work it into the soil to a depth of several inches.

4. Soak the Spanish peanut seeds in water overnight. This will help them germinate.

5. Spanish peanuts should be planted in rows that are 2 1/2 to 3 feet apart. Within the rows, plant the seeds 1 1/2 inches deep and 4 to 6 inches apart.

Cultivation

6. A week after you plant, drench the Spanish peanuts with diluted fish emulsion fertilizer. Be careful not to over-fertilize, because this will give the peanuts fertilizer burn.

7. Water the Spanish peanut plants heavily once per week, drenching them with a garden hose.

8. Keep the soil around the Spanish peanut plants well-turned and free of weeds.

9. Your Spanish peanut plant will flower after 30 to 40 days. After this, the stalks of the bush will penetrate the soil over a period of 10 days, after which peanuts will begin to develop underground on the stalks. When weeding, take care not to disturb the stalks.

10. To prevent weeds after the peanut fruits have begun to develop, you may choose to mulch. Place salt hay mulch in a 1 to 2 inch layer around the peanut plants.

Harvesting & Eating

11. Although timing may vary, your Spanish peanuts should be ready to harvest after 110 days. To see if a plant is ready, gently pull it up, using a digging fork to separate it from the soil. Shell the peanuts. If most of them have reddish skins, then the peanuts are mature.

12. Gently pull up your Spanish peanut plants. Pile them in a sunny area and allow them to dry for a week.

13. Go through the nuts and separate out the ones with green shells, as these are unripe. Roughly a quarter of your Spanish peanuts will be unripe, but these can be used to make boiled peanuts.

14. Spread the mature Spanish peanuts out in a single layer in a cool, dry place. Let them dry for an additional two weeks.

15. Cured Spanish peanuts may be enjoyed raw, roasted or made into peanut butter.

Tags: Spanish peanuts, Spanish peanut, peanut plants, Spanish peanuts, peanuts should, Spanish peanut plants, Spanish peanuts should

Remove Fat Stains From Clothes

Bacon fat can transfer greasy stains onto clothes.

Exposure to greasy, oily foods can leave fat stains on clothes. Butter, lard and cooking oil are common sources of fat stains. These oily food products cause unsightly dark blotches on fabric that are very apparent. Fat stains become more embedded and challenging to remove the longer they soak into clothing. Promptly treat fat stains on clothing to prevent the fabric from becoming permanently marred.

Instructions

1. Blot the fat stain with clean paper towels to lift as much grease and oil from the fabric as possible.

2. Apply heavy-duty liquid pretreatment detergent directly to the stain. Follow the detergent manufacturer's instructions on the product's label.

3. Blot the fabric with a non-dyed cotton cloth to work the detergent into the stain. Allow the stain to absorb the detergent for the amount of time recommended by the detergent manufacturer.

4. Dampen another non-dyed cotton cloth with hot water. Blot the fabric with the damp cloth to remove the remaining stain.

5. Launder the garment in a clothes washer with hot water and laundry detergent. Use the amount of detergent recommended by the product manufacturer.

6. Allow the garment to air dry completely. Repeat the process if the fat stain persists.

Tags: Blot fabric, Blot fabric with, cotton cloth, detergent amount, detergent manufacturer, fabric with, non-dyed cotton

Get A Burn Smell Out Of The Apartment

Remove burn smells to make your home pleasant again.

Burn smells linger may remain in your apartment for weeks. Smells often linger the most on porous items such as walls and carpets. A burn smell may remain due to burned food, a fireplace or cigarette smoke. Regardless of the culprit, the smell becomes unpleasant and sometimes unbearable. Air fresheners only mask the odors instead of removing them completely. Remove the smoke smell from the apartment with items you have around your home.

Instructions

1. Open all the windows in the apartment to allow the air to circulate. Turn on fans to help the air move.

2. Pour white or apple cider vinegar into shallow bowls. Place the bowls in the rooms where you notice the burn smell the most. Allow the vinegar to absorb the odors and replace the vinegar after three to four days until you remove the smoke smell completely.

3. Wipe the walls down with an all-purpose cleaner or mild dish washing liquid. Burn smells often stick to other surfaces and may remain behind on the walls.

4. Sprinkle baking soda over the carpet to absorb any burn smells. Let the baking soda remain on the carpet overnight and vacuum it up the following day.

5. Pour 1 1/2 cups of water into a microwave safe bowl to remove smoke smells from the microwave. Add three chopped lemons to the water. Boil the water in the microwave. Turn the microwave off and allow the steam to remain inside for 15 minutes.

Tags: baking soda, burn smell, remove smoke, smoke smell, your home

Make A Margarita Using Store Bought Mix

Blend margarita mix with ice instead of water for a frozen treat.

Margaritas are a flavorful and vibrant alcoholic drink synonymous with friends and parties. The margarita became popular among the cocktail party crowd sometime between the late 1940s and early 1950s. In 2011, margarita mixes come in a variety of flavors, from mango and raspberry to lime and lemon. Serve in a martini glass with a rim of salt and a slice of lime for maximum flavor and flare.

Instructions

1. Glide a wedge of lime around the rim of your glass. Place the glass upside down in a wide bowl of salt and spin the base so the salt sticks to the lime juice on the rim. Secure a twisted slice of lime to the edge of each glass.

2. Combine tequila, cointreau, lime juice and margarita mix in a chilled cocktail shaker.

3. Shake combined ingredients vigorously for 30 seconds in the shaker or blend with 1/4 cup of ice in the blender for the same amount of time.

4. Pour the drink into large martini glasses, leaving approximately 1-inch of space between the top of the drink and the glass rim. Add ice cubes if you did not blend the drink with ice already.

Tags: lime juice, slice lime

What Wine Goes Best With Pasta & Red Sauce

Red wines are best with red sauces.

Red sauce usually means red wine is the appropriate accompaniment, particularly when served with pasta. Chianti, merlot and shiraz are three red wines that pair best with red sauces like marinara.

Chianti

Chianti, a dry red wine made primarily from the sangiovese grape, is a classic pairing for pasta and red sauce. Chianti produces a medium-bodied ruby-red wine with an aroma of wild berries and flavors of black cherry and raspberry that blend well with the acidic quality of red sauce.

Merlot

Once primarily used as a blending grape, merlot gained in popularity as a single varietal grape and is the largest selling red wine in the United States. Merlot pairs well with pasta and red sauce of any type. It is a dry, soft, plummy wine with smooth flavors of chocolate and blackcurrant.

Shiraz

Shiraz, or Syrah, is the signature wine of Australia, but is popular all over the world. Shiraz is a medium-bodied, dark red wine with a smoky aroma and flavors of raspberry and blackcurrant. It has an earthy quality that enhances red tomato sauces.

Tags: wine with, best with sauces, pasta sauce, well with, with pasta, with sauces

Use A Blending Fork

The blending fork has been around for many years, but it's popularity has dwindled thanks to all the high-tech gadgets now available. The fork is a good classic piece that everyone should consider keeping in their kitchen drawer. It's uses are endless, from mixing to serving.

Instructions

1. Mix dry ingredients for a recipe. Stir in the butter on popcorn to get the butter and salt to coat each kernel. Cut butter into a flour mixture using the blending fork.

2. Use it to flip the bacon or stir items in the fry pan as they cook. Scoop up hot foods from a pan or roaster. Most blending forks are made of stainless steel and have large, sturdy prongs.

3. Whip any ingredients together with the blending fork just like you would with a hand mixer.

4. Scramble eggs with this fork instead of grabbing a table fork. It's larger and can get the job done a lot quicker and easier.

5. Use the fork to serve meats or other large items that can be easily transferred to a plate.

Tags: blending fork

Make Macaroons

Macaroons have been a beloved holiday cookie for generations. They are easy to make because exact measurements aren't necessary. Look instead for the proper consistency in the batter. These have only three ingredients and are quick to make. This recipe makes about 30 cookies.

Instructions

1. Heat oven to 375 degrees.

2. Place the almond paste and sugar in a mixing bowl, preferably in an electric mixer. Start the mixer on low speed, or blend by hand.

3. Add egg whites one at a time. Add as many as the batter will absorb without getting runny.

4. Beat at high speed or vigorously by hand for a few minutes to make the batter creamy. The texture should be like extremely thick pancake batter and not be runny.

5. Spoon mixture out in even spoonfuls on a parchment-lined cookie sheet. They will spread slightly, so be careful not to place them too close. You can also add them to a piping bag fitted with a large tip and pipe them out.

6. Place the cookie sheet on top of another empty sheet so the cookies are double-panned.

7. Bake for about 10 minutes or until lightly golden brown.

8. Cool macaroons on the same baking pan.

Tags: cookie sheet

Make A Healthy Salad

Today's world has pollutants and stress that deprive our bodies of proper nutrients. We can become run down or sick if we don't eat highly nutritious foods. Eating a healthy salad is one of the best ways to combat the antioxidants in our polluted world. Follow these easy steps to make a healthy salad and feel refreshed.

Instructions

1. Pick dark green lettuces, spinach or other leafy vegetables for your salad. They contain lots of chlorophyll and Vitamin A. Consider other options than iceberg lettuce, since it is low in nutrients. Mix it with some other greens if you must. Use only fresh vegetables because fermented ones aren't as good for you and may cause digestive problems.

2. Choose other colored vegetables to go on your salad. Red, orange, purple and yellow vegetables are also high in phytonutrients that keep us healthy. Carrots, beets, celery, bell peppers or tomatoes are all popular choices.

3. Add some protein such as hard-boiled eggs, cheese or beans to your salad. Although they've received undeserved bad press in recent years, eggs contain a large variety of vitamins and minerals and are one of nature's most perfect foods.

4. Stay away from fatty dressings if you want your salad to be totally healthy. Fatty dressings are heavy and opaque, such as blue cheese dressing, while healthy dressings, such as Italian or lemon oil, are lighter and clearer.

5. Ask if there have been sulfites added to the lettuce when eating in a salad bar. Sulfites are used in some restaurants as a preservative. Many people are sensitive to sulfites and they may cause digestive problems.

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