Care For A Myson Paella Pan

Woks and paella pans made of carbon steel require seasoning before use, like cast iron cookware. A well-seasoned pan develops a natural non-stick finish with repeated use. Carbon steel pans are ideally suited for use on gas stoves and open flames. Scrubbing and detergent are not required for cleaning, as these will remove the seasoning and create vulnerable spots for rust. While paella pans and woks seem to signify specific uses, the pans can be used for other dishes since they can be used stovetop or in the oven. Quality pans such as those from Myson have steel or heat-resistant handles for versatility and are designed to last for many years.

Instructions

Season the Pan

1. Scrub your pan with dish soap and hot water to remove the protective coating during the manufacturing process. Dry thoroughly. Preheat your oven to 350 degrees F.

2. Use a paper towel to apply a light coating of canola oil to the entire surface of the pan (i.e., bottom and sides).

3. Place your pan in the center rack of your oven. Heat the pan for 35 minutes, or until the entire surface appears golden brown.

4. Remove the pan from the oven and let cool. Repeat Step 3 and Step 4.

Clean Your Pan

5. Rinse your pan under hot water. Pour water into your pan and simmer on the stove to loosen debris. Remove from the stove and rinse with hot water. Lightly scrub with a sponge if necessary, but do not use dish detergent. Dry the pan thoroughly.

6. Apply a light coat of canola oil to the entire surface of the pan using a paper towel. Place the pan on your stove and heat for about 5 minutes under medium heat. Alternatively, place your pan in the center rack of your oven and heat it to 300 degrees F. Turn off your oven when it reaches that temperature.

7. Remove the pan and let it cool thoroughly. Wipe excess oil with a paper towel before storing.

Tags: your oven, entire surface, paper towel, canola entire, canola entire surface, center rack, center rack your

What To Dip Into A Chocolate Fondue Fountain

Instead of making a cake or pie for dessert, try a fondue fountain. Chocolate fondue fountains allow for lots of flavor combinations for your family and friends. Fondue fountains also make the idea of dessert a creative food experience that will be different for everyone, based on their dipping selections.

Use Fruit

Fruit may be wonderful by itself, but when you add chocolate, the combination of flavors is nothing short of delectable. Arrange a platter of fresh strawberries, orange wedges, sliced bananas and apples, raspberries and pineapple slices. On another platter, add large dried fruits such as apricots, papaya and mangoes. Be sure to provide toothpicks or bamboo skewers for guests to dip the fruit into the flowing chocolate.

Firm Cakes and Sweets

Many delicious desserts taste even better dipped in chocolate. Use pieces of rich fudge, cubes of firm pound cake, cheesecake, peanut butter and chocolate chip cookies, brownie and toffee chunks, large marshmallows and sugar wafers. Be sure to only include desserts that can withstand being skewered and then held under the flowing chocolate. If you use runny or soft items, such as pie slices or thin cake pieces, your chocolate fountain will become a clogged mess instead of an enjoyable dessert.

Savory Works

To offset the sweetness of chocolate, make a tray of savory snacks. Try pretzel rods, large mixed-nut clusters, cheddar cheese cubes and potato chips. Though some of the savory dipping options sound strange, the sweet and salty combination provides an explosion of flavor. All it will take is one guest to try and enjoy a chocolate-covered potato chip before word spreads about the strange-yet-delicious concoction, and then you will have all of your guests clamoring for the salty snack.

Go Non-Traditional

Surprise your family and friends with dipping ideas that may introduce them to a whole new way of thinking about chocolate. Use small squares of cooked waffles, miniature doughnuts, rolled crepes, biscotti, pancakes, fortune cookies and granola bars. Other options could be crystallized ginger or even chili peppers. The sweet and spicy combination is a shocking, yet delicious, treat. Your imagination is the limit, as almost anything tastes wonderful dipped in chocolate, even if it is just your fingers.

Tags: dipped chocolate, family friends, flowing chocolate, your family, your family friends

Make Cinnamon Streusel Coffee Cake

This simple breakfast cake is a favorite around the United States. The recipe makes two 9-inch cakes or about two dozen muffins.

Instructions

1. Heat the oven to 350 degrees.

2. Combine 1/3 c. of the flour, 1/4 c. of the butter, brown sugar, cinnamon, allspice and cloves in a small bowl. This will be the topping.

3. Stir it together well with your fingers until it resembles coarse meal. The pieces do not need to be uniform. Set aside.

4. Generously butter two 9-inch cake pans and dust the insides with some extra flour. Shake out the excess. Or butter two 12-muffin pans.

5. Beat the remaining butter in an electric mixer on medium speed for 30 seconds.

6. Add the granulated sugar and vanilla and continue to beat until light and fluffy - about 7 to 10 minutes.

7. Sift together the remaining flour and the salt, baking powder and baking soda.

8. Add the egg whites one at a time to the batter, beating well after each addition.

9. Add the flour mixture and buttermilk alternately to the batter in several additions.

10. Divide the batter between the two cake pans. The batter should fill each pan about three-fourths full.

11. Bake for 10 minutes.

12. Open the oven carefully and sprinkle each cake with an even layer of topping, sprinkling the centers the least.

13. Bake for 20 to 30 minutes, or until the cakes are set and a toothpick inserted in the center comes out clean.

14. Cool the cakes in the pans for 10 minutes, then remove and cool on a rack.

15. Loosen the sides of the cakes by running a paring knife along the pan rims before removing them.

Tags: Bake minutes, cake pans

Make Fried Potatoes On The Grill

You can fry potatoes on the grill by encasing them in foil.

Regular old potatoes become a delicious side dish when you prepare them on the grill. By wrapping the potatoes in a foil packet and frying them on the grill, not only will you avoid heating up your kitchen stove, your cleanup will be left to a minimum, as you won't have to scrub out a caked-on fry pan. This recipe can be made in advance of your cookout, if you wish, and you'll just need to reheat the packet in the oven or toaster oven.

Instructions

1. Slice your potatoes just as you would if you were going to fry them in your pan on the stove. Slice them thinly and uniformly to ensure even, thorough cooking.

2. Lay out a sheet of wide aluminum foil. It needs to be long enough so you can wrap up the potato slices like a present. Use a tablespoon of butter to coat the aluminum foil.

3. Lay one slice of bacon down on the aluminum foil. Lay the potatoes on top of the bacon.

4. Sprinkle the potatoes with salt and pepper and lay your second slice of bacon on top.

5. Begin to wrap up the aluminum foil around your potatoes. Shift the potatoes so they form a tube shape. Lift up on the longest ends of the foil, pull them together and fold them together starting with a fraction of an inch at the top and roll it downward so you have a tight seal. Leave a bit of expansion room for when the potatoes heat up. Repeat this with the short ends.

6. Cut another piece of aluminum foil the same size as the first. Lay your wrapped potato package on top of this new piece upside down and re-wrap your potatoes. This layer will help prevent leaks.

7. Lay your potato package on top of the hot grill and cook. Expect your potatoes to take about 40 minutes. Check their progress by using tongs to unwrap the foil and test them with a fork.

Tags: aluminum foil, your potatoes, potato package, slice bacon, them grill, them together

Make Vegetable Barbeque Skewers

Just because you want to BBQ does not exclude you from having a vegetarian option come off the grill. These easy and delicious vegetable skewers benefit only from a little oil, salt and pepper plus they're a snap to assemble.

Instructions

1. Soak the wooden skewers in cold water up until the time you need them.

2. Begin heating an outdoor barbeque or indoor grill.

3. Wash each vegetable well. Wipe the mushrooms down with a slightly-damp towel to free any dirt.

4. Cut the stems off the mushrooms and cut a cross into the top of each mushroom. The cuts should not be more than 1/4-inch deep. Set aside.

5. Peel the onions and garlic. Cut the onions into pieces one-inch in size. Separate out the individual layers. Keep the garlic in whole cloves. Set aside.

6. Cut the root ends off the zucchini and carrots. Slice the zucchini into 1/2-inch thick slices and set aside.

7. Cut out the seeds from the bell pepper and discard. Cut the pepper into one-inch pieces. Set aside.

8. Add all of the cut vegetables into a large bowl, drizzle half of the olive oil over the vegetables while stirring them gently. Add salt and pepper to your personal tastes to the bowl and mix.

9. Thread various vegetables onto a skewer. Give each piece at least 1/4-inch between other pieces to ensure they cook evenly.

10. Once you have all of the vegetables skewered, sprinkle a little more salt and pepper onto the completed skewers.

11. Place the skewers onto the barbecue and cook for approximately five minutes, basting the remaining olive oil onto the skewers to ensure they won't stick to the grill. Close the lid of the barbecue so they cook evenly.

12. Once the vegetables are cooked on one side and have strong black grill marks, turn the skewers over and continue cooking for a further five minutes.

13. The skewers are done when the garlic is aromatic and is beginning to turn golden brown.

Tags: salt pepper, cook evenly, cook evenly Once, ensure they, evenly Once, five minutes

Homemade Chicken Broth

Chicken noodle soup begins with the broth.

Egg noodles, enchiladas and matzo balls need rich, chicken broth to bring out their best qualities. "If the enchilada sauce does not have chicken broth in it, it will be no good. This is one of our secrets to great Mexican food," states Elizabeth McWhorter, of My Home Cooking. Well-made broth uses the bones, skin and fat, which is where all the body, flavor, vitamins and minerals are. The long simmer mingles the flavors and pulls the rich essence of the chicken into the liquid to create nourishing, comforting chicken soup base.

Instructions

1. Add split chicken parts with skin, bones and fat to a 10 qt. or larger stockpot with a colander insert. Fill the pot with water until it is 1 inch above the chicken. The colander insert makes it easier to remove the bones and skin from the broth later.

2. Add one large, diced Bermuda or Vidalia onion, three ribs diced celery and 1/2 cup chopped fresh parsley to the pot. Mash the two tofu blocks into a thick paste, adding the sea salt, turmeric and black pepper. Pour the mixture into the stockpot with the chicken and other ingredients.

3. Bring the contents of the pot to a rolling boil for 15 to 20 minutes, stirring every five minutes to ensure that the meat and skin do not stick to the bottom of the colander. Reduce heat and simmer, covered, on low heat for another 20 to 30 minutes. Simmering releases the collagen from the bones.

4. Remove all the chicken, bones and skin to a platter. Spread everything out so it cools faster. When cool, remove all chicken and skin from the bones and chop it coarsely. Return the meat and skin to the pot and discard the bones.

5. Set the colander insert aside. Allow the broth to cool until the fat congeals. Remove fat and reserve it in a separate, tightly covered, refrigerated container to make matzo balls and egg noodles.

6. Strain the broth to ensure that you did not miss any bones. Return any shredded chicken to the pot. Store broth in square-sided containers with tight lids and keep frozen until needed.

Tags: bones skin, colander insert, chicken broth, ensure that, from bones, matzo balls, meat skin

Make Crock Pot Peanut Clusters

You might not think of your Crock Pot for desserts, but this recipe for delicious peanut clusters is simple and sure to become a family favorite.

Instructions

1. Pour the peanuts into the Crock Pot.

2. Break the white almond bark into pieces for easier, more consistent melting and add them to the Crock Pot.

3. Break the German chocolate bar into small pieces and put it on top of the other ingredients,

4. Pour the bag of semi-sweet chocolate chips into the crock pot. Do not stir.

5. Place the lid on the crock pot and set the heat to medium. Wait three hours; do not remove the lid during this time!

6. Remove the lid after three hours and stir the ingredients together until all of the peanuts are coated with the chocolate mixture.

7. Drop the mixture onto wax paper a teaspoon at a time. The clusters will set up as they cool; you will know they are done setting when they have a glossy finish.

8. Remove the clusters from the wax paper after they're completely set and store them in an airtight container.

Tags: Crock Break, three hours

French Onion Soup

French onion soup is commonly found on restaurant menus all over the country. Whether in a roadside diner or fine dining establishment, it is not uncommon to find a hot and hearty variation of this classic soup being served.

History

There are varying stories on the origin of French onion soup, though most tales trace it back to 18th-century France. The recipe similar to that which is still made today began showing up in French cookbooks in the early 1700s. The first published recipes are based on the modern French bouillon recipe that was refined during the 17th century. French onion soup gained popularity in the United States during the 1960s when French cooking was highly promoted by chefs like Julia Child.

Ingredients

The main ingredients in French onion soup are onions, butter, beef broth, sliced French bread and Swiss or Gruyere cheese. All of these ingredients are found in any recipe for a traditional french onion soup. Most recipes for the soup also include varying amounts of other ingredients like sugar, garlic, white wine, sherry or thyme.

Process

Cooking french onion soup requires several steps. Not all recipes call for the same steps in the same order, but the process is generally very similar. First, the onions are caramelized. Caramelizing the onions releases the rich flavor that is responsible for giving the soup its intense taste. After caramelizing the onions, most recipes instruct the cook to de-glaze that pan in which the onions were caramelized. Broth and any additional seasoning that the recipe calls for are then added to the pan. After the mixture has simmered for the required amount of time, the soup is poured into individual bowls, topped with a slice of French bread and then with a layer of Swiss or Gruyere cheese. Individual bowls are then placed under a broiler to toast the bread and melt the cheese.

Presentation

Traditional French onion soups are served in individual bowls with a thick crust of melted cheese and toasted bread on the top of the bowl. Since this crust of cheese and bread is achieved by placing the individual serving of soup under a broiler, French onion soup is often served in small ovenproof crocks or ramekins.

Nutritional Value

Though onions themselves are low in calories, French onion soup can be high in calories and fat. Since most recipes call for the onions to be caramelized in butter or olive oil, that fat remains with the onions in the soup. The cheese and bread crust also add fat, carbohydrates and calories to the dish.

Tags: onion soup, French onion soup, French onion, French onion, cheese bread, French bread

Make Vegan Baklava

Baklava is a beloved dessert in the Middle East and the Mediterranean. Sweet, sticky and nutty, baklava can be easily stored and carried with you on long treks across the desert or just across town. Since baklava is traditionally made with lots of butter and honey, yesterday's vegan diners were not able to partake of this delicacy. That's not the case anymore, however. With a little bit of ingenuity, you can make vegan baklava that will have all your friends and family (even the omnivores) asking for more.

Instructions

1. Preheat the oven to 300 degrees F.

2. Thaw the phyllo dough on your kitchen counter. Leave it in the box while it thaws. The dough is usually ready to go within 1 to 2 hours.

3. Place the sugar in a small saucepan. Add cold water, 1 tbsp. at a time, until a thick, sludgy paste forms.

4. Heat the sugar paste on your stovetop on medium heat, stirring constantly with a wooden spoon, until all of the sugar melts.

5. Put the margarine in a microwave-safe measuring cup, and then place it in the microwave. Heat the margarine in the microwave on high for 1 minute or until it is completely melted.

6. Pour 3 tbsp. of the melted margarine into the bottom of a rectangular, glass baking pan.

7. Lay eight sheets of phyllo dough in the baking pan.

8. Toss 2 tbsp. of crushed walnuts across the top sheet of phyllo dough. Make sure they are evenly placed.

9. Pour 2 tbsp. of sugar syrup and 2 tbsp. of melted margarine evenly over the walnuts.

10. Sprinkle 1 tsp. of cinnamon evenly over the walnuts.

11. Place four more sheets of phyllo dough on top of the walnuts. Repeat the process of layering walnuts, sugar syrup, melted margarine and phyllo dough until you run out of ingredients. You should end by topping the top sheet of phyllo dough with the remaining sugar syrup and melted margarine (no walnuts on top).

12. Cut the baklava into 4 equal parts, going horizontally across the long part of the baking pan.

13. Make diagonal cuts across each of the four pieces, creating a series of triangles.

14. Bake it for 1 hour.

15. Take your pan out of the oven and allow it to cool for at least 2 hours.

16. Run a sharp knife through all of the cuts you previously made in the baklava to loosen and separate the pieces.

17.Take the baklava pieces out of the pan and arrange them on a large serving platter.

Tags: phyllo dough, melted margarine, sugar syrup, evenly over, evenly over walnuts, over walnuts, Pour tbsp

Eating Almonds Off The Tree

Pick almonds once the fruit hulls split apart.

Almond nuts are rich in "heart-healthy" mono-unsaturated fats, vitamins, nutrients and protein, making them among the most nutritious and beneficial snack foods. Closely related to peaches, the almond (Prunus dulcis) produces a fruit called a drupe with a leathery skin around a hard pit with seed inside. The almond nut we eat is the seed. Almonds may be eaten raw once dry and ripe, stored in the hard shells for months or roasted.

Harvest Season

After blooming in late winter, almond fruits need a long, hot and low-humidity summer to properly develop and ripen. In the United States, harvest time ranges from mid-August to Halloween, depending on the variety of almond tree. In midsummer, around mid-July, the hull of the greenish fruit that looks like a flattened peach splits open and the shelled kernel and seed inside begin to dry. When ripe and ready for harvest, the fruit's hull becomes widely open and the fruit will easily separate from the tree or drop to the ground.

Harvest Tests

Almond kernels look like pale peach pits.

Don't pluck off almond fruits that haven't naturally split open and are not at least partially dry. Shaking the almond tree causes the ripest fruits to drop to the ground for easiest harvest. Rather than immediately cracking open the almond kernel to eat, remove the hull from the almond fruit and allow it to dry in the sun for one or two days. Once you shake a kernel and the seed inside rattles, crack the kernel open and eat the seed nut.

Post-Harvest

Roasted dry almonds last longer than fresh almonds still in their shells.

Eat fresh almond seed nuts by cracking open the kernel shell. If not eaten immediately after harvest, almonds store much better if left inside their shells and placed in a cool, dry location with low humidity. Shells that are dark in color or moldy should be discarded, including the nuts inside. The fats in almonds can go rancid after awhile. Never eat almond nuts that are shriveled or smell bitter or sour. The almond should be firm and plump with an orange-brown skin, and smell sweet and nutty. Frozen almonds store for years.

Growing Almonds

Almond trees produce fruits only in specific growing conditions. In the United States, the Central Valley of California possesses fertile, well-drained soils; a cool winter; and a dry, long and hot climate ideal for large commercial orchard production. Almond trees can grow anywhere in U.S. Department of Agriculture plant hardiness zones 5b through 8. If summers are too cool or summertime humidity too high, almonds fruits rot or abort on trees and harvests are absent or rare but inconsistent and of low quality. Untimely frosts in late winter and early spring often destroy the flowers, diminishing crops, too.

Tags: seed inside, almond fruits, almond seed, almond tree, Almond trees, almonds store, cracking open

Make Great Ham Glazes

Pineapple is one of the glazes, including real pineapple, you can use on a ham.

Ham is a popular centerpiece for holiday meals. With this variety of ham glazes, you can have ham for many occasions and not get tired of having the same thing. Most are simple to prepare and have a wide variety of tastes.

Instructions

1. Pineapple glaze: Combine 1/4 tsp. of chili powder with 1/2 cup of pineapple preserves or canned pineapple chopped up in a processor.

2. Apricot glaze: Combine 1/2 cup of apricot jam/preserves with 1 1/2 tsp. of hoisin sauce.

3. Spicy orange glaze: Mix your family's favorite spicy mustard, 2 tbsp., with 1/2 cup of orange marmalade. If you don't have any spicy mustard, you can use honey or regular mustard and add in some red pepper to taste. Start small, a pinch at a time, until you achieve your desired flavor.

4. Sweet and tangy glaze: Take 1/2 cup of jalepeno pepper jelly and stir in 1 to 1 1/2 tbsp. of pomegranate juice. You need to stir until it is glaze consistency.

5. Dijon glaze: Mix together 1 tbsp. of apple cider vinegar, your 3 tbsp. of your favorite dijon mustard, and 1/3 cup of light corn syrup. Make sure you mix well.

6. Sweet citrus glaze: Stir in 1/4 cup of honey and 1/4 cup of brown sugar into 1/4 cup of orange juice. Make sure all the brown sugar is dissolved and there are no lumps.

Tags: brown sugar, glaze Combine, Make sure, spicy mustard

Affordable Edible Gifts

Simple baked treats make a wonderful gift.

If you like to cook and you have friends and family who like to eat, consider sharing edible gifts with your loved ones. The range of gifts is enormous, from simple to elaborate, from nuts to soup and from items already pre-cooked to things the receivers could cook themselves. Edible gifts are available for purchase, but they are much more affordable when you make them yourself. The simplest affordable gifts include any baked item wrapped with care and love, such as quick bread, cookies or special loaf breads like rye or raisin bread. Other affordable edible gifts can also be easy to make.

Simplest Gifts

A mug filled with coated spoons is a terrific gift for a coffee drinker.

Flavored coffee stirrers are so affordable that you can give them in mass quantities when you have a large group to give to, or you can give 20 to one person. Simply dip a metal or plastic teaspoon into melted chocolate or chocolate mixed with an additional flavoring such as peppermint oil or orange oil. Let this dry, and wrap with plastic or cellophane. Add a cheerful bow and a small card with instructions for use. You could give the spoon alongside an inexpensive mug.

Themed Gift Baskets

You can exercise your creativity when creating a gift basket.

Affordable baskets, either large or small, are easy to find at your local craft store or hardware store. Consider the needs and hobbies of the recipient, and create a gift with either homemade items or purchased items. Wrap with cellophane, add a colorful bow and you're done. Possible themes include a movie basket with packages of popcorn, a soft drink and a candy bar, a gardener's herb basket with some seed packets and savory muffins backed with chives or poppy seeds or a sports fan basket with popcorn, an issue of a sports magazine and some sunflower seeds.

Food Bouquets

You can make or buy speciality suckers for a sucker vase.

We've seen these at great cost from retailers, but you can make candy bouquets at home. Ideas include small suckers arranged in a child's themed glass or mug, wrapped candies and candy bars hot glued on skewers and arranged in a vase or gingerbread cookies wrapped in cellophane with skewers glued to the cellophane.

Gifts that Recipients Can Cook Themselves

Rice for a pilaf receipe or beans for a soup make good edible gifts.

For those who like to cook, an edible gift can be something to that the recipient can make later, with the ingredients and a recipe card included in the gift. For bean soup for instance, you can layer different colored beans and spices in a mason jar---add a wooden spoon if desired. For a unique salad, fill a bowl with a special salad dressing, some sugared, toasted walnuts in a small jar and another jar of dried cranberries.

Tags: basket with, like cook

Substitute Butter For Oil In Pancakes

Make light, delicious pancakes even if you do not have vegetable oil.

Using butter in place of oil in your pancake recipe will add delicious flavor, but you must do it carefully to avoid altering the consistency of the pancakes too much. Not all fats are created equally. Fats such as vegetable oil contain 100 percent fat and never solidify. Liquid oils evenly coat the flour in your recipe and provide a smooth consistency. Butter contains approximately 81 percent fat plus 19 percent milk solids or water.

Instructions

1. Clarify butter to remove the milk solids. Place butter in a small saucepan over low heat, stirring occasionally. When you see a white deposit forming on the bottom of your saucepan, remove the pot from the heat and strain the butter into a heat-safe container, discarding the white residue. Use the clarified butter in an equal measure to the vegetable oil required by your pancake recipe.

2. Follow a butter/oil conversion formula to determine the amount of nonclarified butter that may be used to replace the oil in the pancake recipe. You cannot use equal measures of butter and oil due to the differences in fat content. According to the conversion chart on the Good Cooking website, if your recipe calls for 1/4 cup of oil, use 1/3 cup of butter. If your recipe calls for 1/2 cup of oil, use 2/3 cup of butter.

3. Test your altered recipe before serving it at a formal brunch or breakfast for someone special. Vegetable oil and butter contain different types of fat that act differently in your recipe. Keep in mind that butter browns more quickly --- so check your pancakes more frequently to avoid burning them.

Tags: your recipe, pancake recipe, calls butter, milk solids, recipe calls

Meal Ideas For Sweet & Sour Meatballs

The tangy flavor of sweet and sour sauce allow meatballs to serve equally well as an appetizer or main course.

Sweet and sour sauce is a popular flavor of Asian cuisine and is delicious when combined with hearty beef. Sweet and sour meatballs are versatile and appropriate for a casual meal at home or for entertaining the most important guests. While there are many recipes for the meatballs, the sweet and sour sauce has the same basic flavor profile almost everywhere. The sauce is used for beef, chicken, pork, seafood and as a dip for eggrolls and many other foods.

Appetizer

When served as an appetizer, sweet and sour meatballs are rolled into either 1/2-oz. or 1-oz. balls and served hot, usually over a chafing dish with a can of sterno placed underneath to heat it. The meatballs are served with other bite size hot foods such as bacon-wrapped shrimp, flavored chicken wings and mini quiche. Deviled eggs, shrimp cocktail and finger sandwiches are examples of cold appetizers that go well with sweet and sour meatballs. Appetizer forks or frilled toothpicks are provided to enjoy the meatballs.

Buffet

Buffets provide an excellent venue for serving sweet and sour meatballs and they hold up well in chafing dishes. Guests are expected take a portion of a number of different items and the sweet and sour meatballs eat well with just about any other type of food. Also, for more picky eaters, sweet and sour meatballs are a good alternative since the tangy flavor appeals to a number of people. The meatballs are typically made into a 2-oz. ball that allow guests to get as many or as few as they wish.

Asian Dinner

All members of the family -- including the youngest child -- enjoy the tangy sweet flavor of sweet and sour meatballs. For a healthier meal -- use 93 percent lean fresh ground beef and bran flakes instead of bread crumbs. The meatballs are typically made into a 3-oz. ball and generally served two to a guest. Serve steamed brown rice, edamame and snow peas with and roti bread. Roti bread, available from Asian retail stores, is made from ground grain and can be filled with chilies and onions or seasoned vegetables.

Tags: sour meatballs, sweet sour, sweet sour meatballs, sour sauce, flavor sweet

Fry Sweetpotato Spears

Sweet potatos are rich in vitamins A and C.

Sweet-potato spears can be either pan fried or deep fried, depending on your personal taste. The best sweet potatoes for frying are firm and fresh, with orange flesh and deep brown skin. The potatoes should be blanched prior to frying for the best taste. This is done by boiling the potatoes for several minutes after slicing them.

Instructions

1. Wash and peel the sweet potatoes. Cut the potatoes lengthwise into spears.

2. Prepare the oil in a saucepan for deep frying or a skillet for pan frying. Bring a pot of water to a boil.

3. Place the sweet-potato spears into the pot of boiling water. Blanch them for 4 minutes, then transfer them to paper towels to dry off excess water before frying.

4. Place the sliced, blanched sweet-potato spears into the hot cooking oil a few at a time. If pan frying, turn the potato spears occasionally using the slotted spoon to prevent burning. For deep frying, watch the potato spears until they have finished cooking. Cooking times will vary depending on the thickness of the spears.

5. Spoon the cooked sweet-potato spears out of the hot oil with the slotted spoon and place them to cool on paper towels.

Tags: sweet-potato spears, deep frying, paper towels, potato spears, slotted spoon

Cook Stuffing In A Crockpot

Stuffing is a side dish made with bread, seasonings and herbs.

Stuffing is a delicious side dish, whether served for the holidays or an everyday dinner. When you're short on cooking time, you can cook stuffing in the crock pot. Crock pot cooking allows you the convenience of doing other activities as your food cooks. In addition to being a time-saver, crock pots contain their heat so a crock pot won't heat up the kitchen on a hot day.

Instructions

1. Cooking with a crock pot makes it easier to create homemade meals.

Grease the inside of the crock pot by rubbing a stick of margarine around the sides and bottom. Use just enough margarine to coat the sides and bottom of the crock pot so the stuffing doesn't stick and burn.

2. Crumble pre-made cornbread into the crock pot. Use your fingers to crumble the bread into small bits. Cut the dried bread slices into half-inch cubes and add them to the crock pot.

3. Eggs help bind the stuffing together.

Crack 4 eggs and add them to the bread in the crock pot along with one chopped medium-sized onion and 1/2 cup chopped celery. Pour 1 tsp. poultry seasoning, 1/2 tsp. black pepper and 2 cans cream of chicken soup into the crock pot and stir the mixture well with a wooden spoon.

4. Slice the butter into thin slices and place around the top of the stuffing mixture.

5. Put the lid on the crock pot. Slow cook for two hours on high or three to four hours on low. This recipe serves 10 people.

Tags: into crock, side dish, sides bottom

Cut JalapeñOs

Jalapeno peppers are used in a lot of recipes, including the classic jalapeno poppers. Jalapeno peppers are also added to burrito and enchilada mixtures and they're used to make hot salsas. They are an essential element in Mexican cooking. Before you use the jalapenos, though, you have to wash and cut them. Here are some steps on cut jalapeno peppers.

Instructions

1. Wash the peppers in warm water. Make sure they are clean of all dust and dirt. Let them air dry.

2. Cut the stem end off of each individual jalapeno. On a cutting board, cut it about 1 inch down from the top of the pepper and dispose of the tops.

3. Slice each jalapeno in half long ways. Clean out all of the seeds and dispose of them. If you are making jalapeno poppers, only cut a slit into the side of the jalapeno and clean out the seeds.

4. Lay each slice of pepper side by side and cut them into small pieces all at once using a large sharp knife.

5. Dice the small pieces of jalapeno peppers into even smaller pieces. When you are finished dicing the peppers, place them in a bowl until you are ready to use them.

6. Clean and wash the cutting board and knife well after using them to cut jalapenos.

Tags: cutting board, jalapeno poppers, small pieces

Make An Easy Cake With No Vanilla

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While vanilla extract adds flavor to a cake, it is not a necessary ingredient in most recipes. Cakes will still bake correctly without vanilla although they may taste slightly different. Also, any flavor extract can be substituted for vanilla extract in recipes. Here is a simple cake recipe flavored by maple syrup instead of vanilla. Add this to my Recipe Box.

Instructions

1. In a large mixing bowl, cream together the sugar and butter until well-blended.

2. Add the maple syrup to the butter and sugar mixture and stir until incorporated.

3. Mix the baking powder into the flour in a separate bowl to avoid pockets of baking powder in the finished cake.

4. Alternate between adding the milk and the flour mixture to the butter mixture, stirring after each addition.

5. Beat the egg whites using an electric mixer in a separate bowl until soft peaks form. Soft peaks will form when the beaters are pulled up out of the egg whites and will then curl over.

6. After adding all of the milk and flour and stirring until the cake batter has a uniform color and texture, gently fold in the egg whites.

7. Spray the pan with nonstick cooking spray and pour the cake batter into the pan.

8. Bake the cake at 350 F for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Tags: adding milk, adding milk flour, baking powder, cake batter, maple syrup, milk flour, separate bowl

Replace Sesame Oil

No sesame oil? No problem.

If your recipe calls for sesame oil, don't fret if you need a substitute. Whether you require the intensely nutty flavor of dark sesame oil or the subtler essence of light sesame oil, you can create a delicious substitute.

Instructions

Replace Dark Sesame Oil

1. Substitute peanut or canola oil for dark sesame oil, in the same quantities called for in the recipe. These oils resemble sesame oil in consistency and smoke points.

2. Toast 1/4 cup of raw sesame seeds for a recipe calling for up to 3 tbsp. of dark sesame oil. Put the seeds in a dry frying pan on high heat. Shake the pan regularly to evenly distribute the seeds.

3. Watch and smell the sesame seeds. As they cook, they will brown and their nutty aroma will intensify. Remove the seeds from the heat when they are golden brown and they smell toasted. (2 to 4 minutes).

4. Add 1 tsp. of the toasted seeds to your recipe. Taste your recipe. Add more of the seeds for stronger sesame flavor.

5. Reduce fat by substituting broth for all or part of the oil in recipes that call for up to 3 tbsp. of dark sesame oil. Add the toasted sesame seeds to taste.

Replacing Light Sesame Oil

6. Substitute peanut or canola oil for light sesame oil, in the same quantities called for in the recipe.

7. Add 1 tbsp. raw sesame seeds to your recipe. Taste, and add more to taste. Do not add the sesame seeds to oil used for frying. Instead, add them to the dough, glaze, or accompanying sauce.

8. Add roasted peanuts or toasted almonds instead of sesame seeds for a different flavor. Grind or chop 1/4 cup of the nuts. Add 1 tbsp. of the nuts to your recipe. Taste, and add more nuts as you prefer.

Tags: sesame seeds, your recipe, dark sesame, your recipe Taste, recipe Taste, called recipe, light sesame

Use Herbal Tea To Relieve Indigestion

Some herbal teas combat indigestion. If you've already ruled out any medical malaise with your doctor, you can try treating your indigestion with tea. You don't need a prescription, a tea kettle or even a fancy tea cup. Just heat some water, pop in a tea bag, and your stomach will get a soothing blast of herbal goodness. But what kinds of tea help indigestion? Green tea? Chai tea? Gun-powder tea? Dandelion tea? Read on to find the tea-secrets to a happy stomach.

Instructions

1. Try peppermint tea to combat indigestion. The minty flavor is cool and refreshing, and it can help your troubled tummy. It's caffeine free to boot, so you can drink it at anytime of the day without worrying about it interfering with your sleep.

2. Use chamomile tea to help indigestion. Chamomile tea is made of chamomile flowers, which look like small daisies. Chamomile can help indigestion, may relieve stress and helps you fall to sleep. It is a great tea to take about an hour before bedtime.

3. Make fennel tea for help with indigestion. A perennial herb that grows wild or can be cultivated in your own garden, fennel seeds prepared in a tea soothe the digestive track and can help with indigestion.

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Make Traditional Shanghai Mooncakes

This recipe for traditional Shanghai mooncakes uses lotus seed paste as the filling's main ingredient. Add nuts for extra texture or try the red azuki bean paste on its own. This recipe departs from tradition by using only one kind of flaky dough, rather than layering the cakes with water-based and shortening-based doughs. If you don't have a rolling pin, use an empty soda bottle to roll the dough.

Instructions

1. Preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and put the cookie sheet in the oven for eight minutes. Then coarsely chop the nuts and set them aside.

2. Sift flour, salt and sugar into a medium bowl. Add shortening. Use a pastry blender to blend shortening into the flour mixture. Blend until the mixture looks like tiny peas.

3. Use a fork to fluff the mixture slightly. Lightly beat the egg yolk and add it to the dough mixture. Gently stir until well blended.

4. Pull the dough together into a ball with your hands. Wrap the dough with plastic wrap. Refrigerate dough for one hour or until it's well-chilled and no longer sticky.

5. Divide dough into eight smaller pieces. Dust the work surface with some flour. Roll each piece of dough into a circle about 4 inches in diameter.

6. Fill each circle with 2 Tbsp. lotus seed paste and 1 tsp. of nuts. Fold dough over filling at the top and press down to seal the traditional Shanghai mooncakes.

7. Place the traditional Shanghai mooncakes on ungreased baking sheet. Drizzle heavy cream over each one. Bake 20 minutes or until browned. Cool completely on a rack before serving.

Tags: traditional Shanghai, traditional Shanghai mooncakes, cookie sheet, dough into, lotus seed, lotus seed paste, seed paste

Cook Chips With Deep Frying

Purchase french fry containers to use for parties when entertaining.

Chips, often referred to as french fries, originated about 1680 in Belgium. Residents fished the Meuse River to fortify their diets. During the winter when the river froze, potatoes were cut into fish shapes and fried in oil. President Thomas Jefferson brought the recipe back from Paris 1802, including them on a White House dinner menu as "potatoes served in a French manner," according to an article in the Christian Science Monitor. They became popular during World War I when U.S. soldiers stationed in France gobbled them up, dubbing them "french fries." Once soldiers returned home, french fries started to appear on restaurant menus in the United States.

Instructions

1. Wash the potatoes under cold, running water to remove any excess dirt. Use a potato brush to remove stubborn dirt. Additionally, if there are roots sprouting or eyes, remove them with a knife.

2. Peel potatoes with a vegetable peeler if desired. Skin can be left intact if preferred.

3. Slice potatoes into chips, cutting them into pieces 2 inches long and 1/3 inch wide.

4. Soak the chips in cold water in a large bowl covered with plastic wrap for 24 hours in the refrigerator.

5. Secure the deep frying thermometer to the edge of the stock pot so the bulb is on the inside of the pot. If using a deep fryer with a built-in thermometer gauge, disregard this step.

6. Pour oil into the stock pot or fryer and heat over medium-low heat it until it reaches 325 degrees Fahrenheit.

7. Remove your from the water and pat dry with paper towels while the oil is heating.

8. Place chips in the fry basket of your deep fryer or your wire basket that fits inside your stock pot.

9. Submerge the chips in the oil. Leave at least 1 inch of oil above the fries when cooking. Cook for five to seven minutes or until golden brown and crispy.

10. Remove the chips from the oil and spread on paper towels to help soak up the excess oil. Sprinkle with salt and pepper to taste and serve hot.

Tags: french fries, deep fryer, paper towels

When Is A Roma Tomato Ripe

Roma tomatoes are determinant plants.

People generally plant Roma tomatoes for use in sauce, paste and canned tomatoes. Roma is a type of plum tomato with a plump cylinder shape. Plant and maintain them much the same way as other garden tomato varieties. Allow Roma tomatoes sufficient time to ripen on the vine before harvest. These tomatoes usually have the richest flavor.

About

Roma tomatoes are firm tomatoes containing less water and few seeds than other tomato varieties. They've a meaty flesh and are relatively easy to peel, which makes them ideal for cooking and processing. Certain varieties, such as the Cherry Roma, are sweet and are eaten raw in salads or as snacks. Roma tomatoes have pink, orange and red skin, depending on the cultivar.

Care and Maintenance

Roma tomatoes don't require special care and maintenance. They grow best in loose, aerated soil providing ample drainage. They require lots of sun exposure and irrigation. Roma tomatoes typically produce fruit ready for harvest within 75 to 80 days of planting. Roma tomato plants usually grow and develop at the same rate, so fruit is often ready for harvest at about the same time.

Harvest

Harvest Roma tomatoes when fruit is firm and uniformly colored. If tomatoes are still developing color development but temperatures are predicted to exceed 90 degrees F, pick them early and bring them indoors to complete ripening. Harvest them early if temperatures are forecasted to drop below 60 degrees F when tomatoes are almost mature. Store them in a location with temperatures of about 70 degrees F, which is sufficient for Roma's to develop full color.

Ideal Ripening Conditions

Roma tomatoes need consistent temperatures to ripen. They ripen when temperatures range from 55 to 77 degrees F with the optimal ripening temperatures between 68 and 72 degrees F. Humidity of 85 to 95 percent enhances the ripening process.

Extreme Conditions on Fruit Development

Temperatures above 85 degrees F limit fruit development. Higher temperatures prevent Roma tomatoes from developing full color. The fruit's firmness is also affected by high temperatures. Cooler temperatures affect the ripening process as well. A Roma tomato exposed to temperatures below 55 degrees F ripens more slowly, and the fruit takes longer to develop color. The fruit may be damaged in prolonged periods of cooler temperatures.

Tags: Roma tomatoes, below degrees, color fruit, full color, ready harvest

Shop For Martini Glasses

You've seen martinis in classic movies and current television shows. The martini is a favorite drink of those with style and swank--and, of course, of James Bond. Served in a cocktail glass, the martini is so well-known that its glass is better known as a martini glass. Whether you drink martinis, manhattans, gimlets, metropolitans or other straight-up drinks, you can shop for your own special set of martini glasses to make your next party chic and sophisticated.

Instructions

1. Look beyond the clear martini glass. Today you can find martini glasses in jewel-tone colors, with colored bowls and clear stems or vice versa. Buying colorful glasses can add flair to your stemware collection.

2. Shop around to find miniature martini glasses that hold 2.5 ounces each. At your next martini party, use them to serve a bunch of different martini recipes for your guests to sample. Ask friends to bring their favorite recipes to your tasting party.

3. Mix art and stemware with hand-painted glasses. If you dislike the "mass-marketed" look, shop instead for unique works of art captured on martini glasses. Your guests will feel special when handed a stylish drink in a stylish glass, and the glasses may even spark conversation and mingling.

4. Shop for giant martini glasses that hold 48 ounces. With these huge cocktail glasses, you can tell your significant other that you really did have just one drink.

5. Treat yourself to unique designs. You can find martini glasses in various shapes with curved or bent stems, or even spiral stems. There are light-up acrylic martini glasses with LED lights, too. Choose bubbled stems or even a curved bowl for something truly different.

6. Search for durable plastic martini glasses for your next picnic or to use outside by the pool. These also come in handy when you are worried about your party guests dropping their drinks. Acrylic or other plastic may not be as classy as glass, but these materials don't pose the danger of breaking that glass does.

Tags: martini glasses, your next, find martini, find martini glasses, glasses that, glasses that hold

Harvest Ripe Watermelon

One of the hardest things about growing watermelons is choosing a ripe one.

A watermelon develops almost half of its sugar content during the last week of maturation, so it is important not to harvest a watermelon too soon. Choosing a ripe watermelon is a challenge, and even experienced growers sometimes make mistakes. The "thump test" is best left to those with experience, but the watermelon and its vine give growers a few clues. Unlike many vegetables and fruits, once harvested, a watermelon does not continue to ripen.

Instructions

1. Check the color of the bottom of the melon. When the part of the melon that rests on the ground goes from white to light yellow, the melon is generally ripe.

2. Look at the tendrils near the melon. Tendrils are thin, twirling parts of the vine. When the melon is ripe, the nearest tendrils dry up and turn brown.

3. Thump the watermelon with your finger and listen to the sound. A muffled, dull or hollow sound indicates a ripe melon. Immature melons have a hollow, ringing sound. It is difficult for beginners to tell the difference, but with practice you may develop an ear for a ripe melon.

4. Cut ripe watermelons from the vine using a sharp knife or pruners. Don't pull or tug on the vine.

Tags: melon ripe, ripe melon

What Are The Benefits Of Red Potatoes

Potatoes have been a staple in diets around the world for hundreds of years because of their abundance, year-round availability, low cost and high fiber content. No wonder the average person consumes nearly 73 pounds of potatoes a year. Even though there are more than 5,000 varieties of potatoes in the world, red potatoes are one of the most common varieties, boasting impressive health benefits while adding a splash of color to your dinner plate.

High in Fiber

With the skin, one medium red potato (5.3 oz) contains 3g of dietary fiber per serving. That's the same amount of fiber found in many whole grain breads, pastas, and cereals. In addition to being beneficial to the digestive system, offering protection against colon cancer, and lowering cholesterol levels, fiber also gives potatoes their substance, helping you to feel fuller for longer.

Nutrient Rich

One medium red potato contains 27mg of vitamin C and 620mg of potassium. That's 45 percent of the Daily Recommended Value of Vitamin C and 37 percent more potassium than bananas, spinach, or broccoli. Red potatoes are also a good source of Vitamin B6, low in sodium, and cholesterol-free. Nutritional value may vary slightly with cooking.

High in Antioxidants

Research shows that antioxidants help prevent and repair cell damage that has been linked to cancer and heart disease. While people typically think of fruits and berries as antioxidant rich, potatoes contain some of the highest anti-oxidant levels found in vegetables and rank in the top 20 most antioxidant-rich foods.

Low in Calories and Fat

With an abundance of vitamins and minerals, many people are surprised to learn that one medium potato contains only 110 calories and is 99 percent fat free! That makes red potatoes are a great choice for those looking for a filling vegetable that is nutritious and tasty.

Nutritious Through and Through

It's a common misconception that the majority of any potato's fiber and nutrients are found in the skin when in fact the nutrients are evenly distributed between the skin and the flesh, making them nutritious through and through.

Versatile

Red potatoes are firm and waxy, making them perfect for roasting and boiling because they hold their shape well. Red potatoes also have thin skin, so they don't need to be peeled, saving you time in the kitchen. Common recipes using red potatoes include salads, casseroles and soups. Red potatoes are not good for mashing or deep frying because they tend to become sticky.

Tags: medium potato, medium potato contains, potato contains, because they, making them, potatoes also

Food In The Canary Islands

Learn what to eat in the Canary Islands.

Food in the Canary Islands draws from Spanish, Portuguese, African, Latin-American and the indigenous Guanche recipes. Its cuisine is based around the islands' most available produce: fish, sweet corn, maize, wheat, barley, potatoes, shellfish, tropical fruit and a wide variety of vegetables. The Canary Islands, a popular tourist destination, has created its own mix of traditional and international foods that range from haute cuisine restaurants to homemade Guanche recipes.

Bananas

The Canary Islands are famous for their banana plantations, the islands´ most important product after tourism. The variety found in the Canary Islands is the dwarf banana, which was brought in from Asia in the 19th century.

Fruit and Vegetables

Recently farmers have started to diversify their crop production. You can now find tomatoes; avocados; tropical fruits like mango, papaya, passion fruit and pineapple; and vegetables like potatoes and chaya plants.

Gofio

An essential ingredient in the islanders' diet, gofio is a stone-ground flour made from roasted grains of maize, barley and wheat. You will find it in soups, sauces, ice creams and stirred into children's milk as a source of protein, minerals and vitamins. Try gofio at its best in gofio mousse and gofio ice cream.

Mojo

Mojo is the name given to many sauces, all originating in the Canary Islands. You can find green mojo, red (and spicy) mojo, orange mojo, cheese mojo, almond mojo, and boiled mojo sauce to mention a few. There is no single recipe for mojo; every chef and family has its own, although they are all based on the basic mojo ingredients: garlic, salt, oil, vinegar, lemon, fresh coriander (for the green mojo), paprika and chili pepper (for the spicy red mojo). The most popular varieties are mojo verde (green mojo) and mojo picón (spicy red mojo), both of which are excellent with one of the Canary Islands' most representative dishes, wrinkled potatoes.

Wrinkled Potatoes

Papas arrugadas (wrinkled potatotes) are made of potatoes boiled in water so salty they float. The idea is to boil away the water and form a dry salt crust on the potatoes' skin. Enjoy them as a side dish with generous servings of mojo picón.

Almogrote

Another indigenous recipe is the almogrote, found mostly on La Gomera island. It is a delicious paste made from cheese, garlic and pepper, and eaten as a spread with bread.

Tapas

A great Spanish invention, tapas, small portions of food enjoyed with a beer or a glass of wine, are a great way of getting to know the Canary Islands' cuisine. Find a comfortable bar or restaurant with a view and enjoy trying small portions of "Calderata," a spicy meat dish; "Sancocho," a treat for fish lovers and vegetarians; or "Potaje de Berros," a delicious watercress and chickpeas soup.

Tags: Canary Islands, green mojo, spicy mojo, Food Canary, Food Canary Islands, Guanche recipes

Make A Popcorn Christmas Tree Ball

Popcorn balls make great gifts as well as fun decorations.

This year, when you get out the popcorn and cranberries to string Christmas garlands, be sure to pop enough to make some matching Christmas tree balls as well. These clever ornaments will not just coordinate with your garland and movie night fodder, but they are simple to make even for very young children, who will only need a little help with the gluing.

Instructions

1. Pop the popcorn. Only fully popped kernels will work for this project. Use unbuttered popcorn to limit the amount of grease in your art supplies, and let it cool completely before beginning your project. If you wish, you can buy a bag of unsalted, unbuttered popcorn at the store instead of popping your own.

2. Break all the toothpicks in half. If you like, you can cut them with a knife or scissors. It does not matter if the ends are smooth.

3. Stick a toothpick in each piece of popcorn. Before inserting it in the popcorn, put a dot of tacky craft glue on the end of the toothpick. This will hold the popcorn to the toothpick more securely. The toothpick half should stick out at least 3/4 of an inch from the piece of popcorn.

4. Glue a loop of red ribbon to the top of the styrofoam ball. Use plenty of glue to make sure that the loop sticks securely, since this will be your ornament hanger.

5. Stick the popcorn sticks into the styrofoam ball. Place them as close together as possible so that no styrofoam shows through the layer of popcorn. For added security, place a drop of tacky glue on the end of the toothpick going into the ball to help it stick to the styrofoam ball. Continue to stick popcorn sticks in the ball until the entire ball is covered.

Tags: styrofoam ball, glue toothpick, piece popcorn, popcorn sticks, unbuttered popcorn

The Advantages Of Steel Cut Oats

Steel cut oats: the breakfast of champions.

In recent years, steel cut oats have been gaining in popularity as a breakfast food. Nutritionists recommend steel cut oats over rolled oats, which are found in the instant packaged oatmeal commonly sold, because of their nutritional value and the numerous health benefits. Because of steel cut oats' flavor, this is a health trend that many willingly get on board with, despite the extended cooking time.

Flavor

In choosing what to eat, flavor is often what leads people to one food or another. One of the advantages of steel cut oats is the chewy texture and nutty flavor that many people find favorable over regular oatmeal, Versagrain.com says. Steel cut oats are wholesome, filling and comforting.

Nutritional Value and Health Benefits

Steel cut oats are a whole grain. Whole grains are known to help reduce cholesterol and high blood pressure, which in turn help to prevent a number of diseases, such as Type II Diabetes and heart disease, according to MyYogaOnline.com. Steel cut oats contain a great deal of nutrients, including fiber, calcium, protein, magnesium and B-vitamins. They are also low in unsaturated fats and sodium.

Blood Pressure

Sufferers of high blood pressure benefit from adding steel cut oats to their diet. Studies have shown that steel cut oats help to eliminate fat and cholesterol from the body, which in turn lowers blood pressure.

Diabetes

Particularly of use for diabetes patients, steel cut oats have a lower glycemic index than rolled oats, which causes a lower insulin spike after consumption, MyYogaOnline.com reports.

Weight Loss

Steel cut oats take longer to digest than rolled oats because the oat groats are cut into several large pieces, rather than flattened and processed. This enables you to feel full longer after eating steel cut oats than rolled oats, which aids in weight loss.

Tags: rolled oats, oats which, rolled oats which, than rolled, than rolled oats

Make Popcorn In A Commercial Popper

Large amounts of popcorn are made using a commercial popper.

Commercial poppers are designed to pop large volumes of popcorn in a short time. They are found in movie theaters, sporting events, fundraisers and anywhere that people may want a tasty treat. A popper is basically just a large cooking kettle suspended over a holding area. The kettle heats the kernels until internal steam causes them to cool and burst. If you are using a popper for the first time, it may seem intimidating, but the operation is actually quite simple. After a few practice rounds, you will be cranking out popcorn like a pro.

Instructions

1. Clean the inside of the popper thoroughly if it has not been used recently.

Clean the inside of the popper thoroughly if it has not been used recently. You don't want dust and debris getting into your popcorn.

2. Plug it in.

Plug in the popcorn machine.

3. Add oil to the kettle.

Add oil to the kettle, which is suspended from the top of the popper. The amount of oil that you use will be determined by the type and the amount of popcorn that you are popping. The oil container will tell you how much to use.

4. Turn on the heat and motor switches. The heat switch heats the kettle to 350 to 400 degrees, while the motor switch activates a rotating agitator within the kettle that keeps everything moving. Without this, the oil and popcorn would just sit and burn.

5. Add the popcorn kernels.

Add popcorn kernels to the kettle once the oil has heated.

6. Add salt.

Add salt to the kettle to taste.

7. Close the kettle's lid to prevent heat loss as the popcorn pops.

8. Allow the popcorn to overflow the kettle and spill into the holding area.

Allow the popping popcorn to overflow the kettle and spill into the popper's holding area. Most poppers come with a heat light that keeps this popcorn hot and fresh.

9. Turn off the kettle's heat as the popping begins to slow.

10. Use the kettle's handle to dump its into the holding area once the pops have slowed to one per second.

11. Turn off the motor switch to shut off the agitator.

Tags: holding area, been used, been used recently, Clean inside, Clean inside popper, inside popper

Make Your Own Miniature Gumball Machine

Children love gum in every shape and flavor.

Children love to make crafts that they can decorate and personalize for their bedrooms or homes. Making a miniature gumball machine is an enjoyable craft for Scout troops, fundraisers and craft fairs or just to entertain the kids on a cold, wintry afternoon. Homemade gumball dispensers are great for candy or to store other snacks such as nuts or pretzels.

Instructions

1. Paint the terra cotta pot, the round ball and the two saucers with acrylic paint in the color of your choice and a small paintbrush, as suggested by the Wrap Candy website. Allow these items to dry.

2. Turn the pot upside down and glue one of the saucers to it, so that it resembles a birdbath. Allow the glue to dry thoroughly.

3. Turn the second saucer face-down onto a worktable and glue the round wooden ball to the center. Let the glue dry. The ball will make the knob of the gumball machine.

4. Spray a coat of clear gloss sealer or finish to the painted pieces once they are totally dry.

5. Glue the bubble or fishbowl to the top of the pot and saucer combination. The pot will still be facing downward. Make sure the fishbowl opening is facing upward.This will allow your hand to retrieve candy or nuts. Let the glue dry.

6. Pour candy into the fishbowl and place the saucer with the knob on top of the fishbowl as a lid. Monitor the candy level because this craft will be a hit in your household and will need careful attention to keep it filled with goodies.

Tags: Children love, gumball machine

Gallbladder Diet For Men'S Health

Gallbladder disease is far more common in women than in men, but the fact remains that men do suffer with it. The disease affects the gallbladder, an organ where bile produced by the liver is stored and concentrated to aid in digestion. When gallstones form, it can lead to gallbladder disease and sometimes the surgical removal of the organ. Designing a diet to cope with gallbladder disease or living without a gallbladder is important, because your body will no longer digest foods (especially fats) with the same efficiency.

Fat Guidelines

Restricting fat is the most important part of a gallbladder diet. While consuming some fat is okay, you must cut it down to a minimum because your body will simply not break it down properly anymore. The result will be diarrhea, stomach cramps and sometimes vomiting if you keep eating large amounts of fatty foods. Each person reacts to the condition in his own way, but these are common symptoms.

Wake Surgical Specialists recommends a diet of no more than 50 g of fat per day. The 50-g diet allows for 6 oz. of lean meat or meat substitute, plus three to five servings of fat per day.

Beverages

If you usually stay away from whole milk, chocolate milk, eggnog, milkshakes and alcohol, then your drinking habits won't have to change much. You can even go with skim milk to get your milk fix. Most beverages do not have much or any fat content and are okay. Coffee, tea and all other nondairy drinks are recommended.

Vegetables

Most guys like to eat meat and eat vegetables just because you're supposed to. Don't be that guy. Learn to love veggies and they will love you. The same Wake Surgical Specialists diet that tells us how much fat to eat every day tells us to load up on vegetables that are fresh, frozen or canned as long as they are prepared without oils or fats. Don't make sauces using oil, cream or cheese to smother the greens, and steer clear of deep-frying.

Fruits

As long as you do not overdo it with fatty fruits like avocado and coconut, fruits are generally good for you, and you should enjoy them every day. Their benefits should always outweigh the down side.

Meats

Yes, of course men with gallbladder problems can eat meat. Grilling and baking make eating meat better for you than frying in batter and oil, and choosing which kinds of meat to eat will help.

Shop for USDA choice cuts of beef such as sirloin, T-bone, porterhouse and ground beef labeled 95 percent lean. Avoid from chicken wings and thighs, duck and any other bird with the skin still on. To choose a piece of meat, just look at it. Is it marbled up with fat? Don't buy it. But all is not lost; you can even eat lean turkey meat on sandwiches and the hot dogs that say 96 percent lean. It could be worse.

Exercise

As in all recommended diet plans, your overall health will be even better if you combine healthy eating with a daily exercise regimen. Even if you just get out and walk for half an hour or lift some weights, you will improve your health, and it is likely you will experience fewer health problems in the future.

Tags: because your, because your body, body will, percent lean, Surgical Specialists

What Is The Purpose Of Candy Packaging

Packaging protects candy from contamination or tampering.

Candy packaging serves many important functions. Packaging protects candy from damage during transportation, preserves it from contamination and provides necessary information to the consumer. The U.S. Food and Drug Administration regulates packaging for all foods sold within the country.

Protection

Many types of candy are made from ingredients--like chocolate or gelatin--that are especially sensitive to heat, moisture or pressure. Packaging helps to protect candy from damage as it travels from the production plant to the seller to the consumer.

Preservation

By providing an airtight seal against microbes and other contaminants, packaging extends the candy's shelf life and ensures that the candy stays fresh and safe to eat. Sealed packaging also provides security against human tampering.

Marketing

Candy packaging provides a wealth of information to the consumer, including price, brand, dietary information and attractive advertising to encourage sales.

Tags: candy from, candy from damage, from contamination, from damage, information consumer, Packaging protects, Packaging protects candy

Types Of Oriental Noodles

Asian noodles are excellent with seafood and lemon grass.

There are a variety of oriental noodles available in grocery stores and specialty stores. They can be served hot or cold, in savory dishes or fruity salads. Asian noodles allow cooks variety and a change of pace from the more well-known pasta dishes. They need not be used solely in Asian cooking, but work well with sauces of many origins. Many oriental noodles are rice- or yam-based, which is important to those who follow a gluten free diet.

Soba Noodles

Soba noodles are rich in amino acids.

Japanese soba noodles have a delicious nutty flavor and are high in iron, fiber and protein. They are made with buckwheat, a grain rich in amino acids, including lysine. After cooking, soba noodles are white, although specialty varieties are available in green and brown. They are wide and flat, similar to fettucine. Soba noodles may be served hot or cold. Their nutty flavor combines well with a variety of foods. In Japan they are often served cold with daikon, yams and a dipping sauce or topped with tempura. Soba noodles are available in most grocery stores, Asian grocery stores and health food stores. They may be purchased from online retailers as well.

Shiratake Noodles

Shiratake noodles are excellent in broth.

Shiratake noodles are made from an Asian yam known as the konjac yam. The noodles are high in fiber but very low in carbohydrates and calories, making them popular with those on low-carb and low-calorie diets. Shiratake noodles, when cooked, are translucent. Their unusual appearance lends an exotic look to salads. They are often served cold. Shiratake noodles have little flavor, but will absorb the flavor of the broth in which they are cooked. Cook them with chicken broth, diluted green tea or another flavorful broth. Shiratake noodles can be found in some grocery stores, health food stores and oriental grocery stores.

Ho Fan Noodles

Ho fan noodles are wide and flat.

Wide, flat ho fan noodles are a type of rice noodle from China. They have a smooth, slippery texture and are very chewy when prepared correctly. They are a bright white color, almost translucent. Like most pasta, these noodles have little flavor of their own and will absorb the flavor of the cooking liquid they are in. The bland taste allows them to accompany a wide range of flavors. Ho fan noodles are used in making Pad Thai See Eew, a popular Taiwanese dish, and in Chow Fun, a typical Chinese dish. They also work well in noodle bowls.

Vermicelli Noodles

Vermicelli noodles are sold in a tangled "nest."

Vermicelli noodles are often sold in tangled bunches. Some are rice-based and cook to a pure white color, while other are made from mung beans. Vermicelli noodles are very thin and delicate. They have no cholesterol or fat, and are low-sodium as well. These noodles are good served hot or cold. They have no flavor of their own and will take on the flavor of the broth they are cooked in.

Tags: grocery stores, served cold, Shiratake noodles, noodles have, They have, Vermicelli noodles, absorb flavor

Throw A Salsa Party

Throw a salsa party: dance the salsa and eat salsa on tortilla chips.

Throw a salsa party and introduce your guests to the spicy flavor of Latin cuisine and the kind of dancing that puts a smile on the face. All you need is some salsa dip, tortilla chips to put it on, up-tempo dancing music and a person who can teach your guests the salsa dance.

Instructions

1. Select and set a date and time to hold the salsa party.

2. Create a guest list for the party. Determine the space requirements for the party based on the number of guests and the floor space required for dancing, sitting and food service.

3. Find a location for the party. Look for a place that matches your space requirements. Book the location for the date and time you selected for the party.

4. Invite guests to the salsa party. Pick invitations featuring flamenco dancers, tropical flowers or margarita glasses. Use wording that emphasizes the party will involve salsa dancing and music.

5. Coordinate the music for the party. Hire a DJ to provide music and emcee the event, or create a play list containing popular salsa music. Ensure you have enough songs to provide a lively variety of music through the duration of the party.

6. Purchase party supplies and decorations for the salsa party. Hang a piñata in the venue room, and lay sombreros, cacti figures and margarita glasses around the food service table as accent pieces.

7. Obtain the services of a dance instructor to teach novice dancers the fast footwork of salsa dancing.

8. Create a menu for the party. Serve tortilla chips and salsa as appetizers, and consider other native Latin and South American dishes such as empanadas, pupusas and quesadillas for the menu. Coordinate food preparation with a local catering company, or solicit help from friends to prepare the food before the party.

9. Prepare pitchers of margaritas and sangria to quench the thirst of your salsa dancers. Provide non-alcoholic drinks such as soda and water as additional beverage options. Indulge the sweet tooth of your guests by serving Latin inspired deserts such as flan and fried ice cream.

10. Consider a CD of salsa music or custom margarita glasses for party favors. Give party favors to guests as they leave the party.

Tags: salsa party, margarita glasses, tortilla chips, your guests, dancing music, date time, food service