Make A Four Season Cocktail

According to The Museum of the American Cocktail, the first appearance of the word "cocktail" as a type of drink was in a Hudson, N.Y., newspaper on May 6, 1806. Later, Jerry Thomas, in his original bartender's guide, published in 1862, stated that the development of a new beverage is the "pride of the bartender" and its "appreciation and adoption his crowning glory." The popularity of such mixed drinks would never stray far from our culture, even with the onset of Prohibition in 1920.

Instructions

1. Mix up a new beverage combination with the growing variety of flavored spirits and liqueurs available, and design a cocktail that will have staying power for all four seasons.

2. Infuse your vodka. Although choice of alcohol is a personal preference, starting with non-flavored basic vodka--or gin, brandy, whiskey or bourbon--as the base to your cocktail allows for the addition of any number of flavor infusers. Choose fresh fruit, coffee beans, seeds, herbs or vanilla. Wash thoroughly and place in a container--add alcohol. Let steep approximately one week.

3. Partner up some favorites. Once you have your base, add a complementary liqueur--something chocolaty with coffee or rich in fruit flavor for a lighter cocktail. A third addition will give an even greater depth of flavor. Shop the shelves of your local package store for some ideas as well as the latest flavors.

4. Mix liberally. Usually you will try for a one-third to two-thirds ratio, but if you have three components use a one-third, to one-third to one-third ratio. For example: One-third coffee-infused vodka, one-third chocolate liqueur and one-third heavy cream. Or, mix one-third orange-infused alcohol, one-third Triple Sec liqueur and one-third orange juice. Experimentation with the various ingredient measurements will allow for personal tastes.

Tags: liqueur one-third, one-third one-third

Prepare Extraordinary Homemade Chicken Soup

Chicken Soup

make extraordinary chicken soup.

Instructions

1. Preparing homemade chicken soup is fairly simple however; I have a recipe that will taste anything but simple. The key to excellent chicken soup is all in the broth. I use no substitutes or canned anything.

2. You will need, 3-5 pieces of chicken basically you will need 3 medium chicken breasts and between 3-4 chicken wings. 2 Spanish onions diced, 3 large celery sticks finely diced, 4 bay leaves, 2-4 carrots finely diced, 2 cloves and 1 and 1 half coups of orzo or fine egg noodles. Weather you use the orzo or egg noodles to make your soup is a matter of personal choice.

3. First, take 3 chicken breasts (bone in) and 3-4 wings in a large stewing pot; add enough water to cover entire contents. Place stove on medium heat until water begins to boil. Allow chicken to continue to boil for about 1-2 hours at a reduce heat.

4. Next, add onion, celery, bay leaves, carrots, and cloves and allow continuing to simmer about another hour. After the final hour of simmering broth add the orzo or egg noodles. Turn off stove and cover soup with lid, allow sitting an additional 45 minutes prior to serving.

5. Total preparation time for soup is approximately 3-4 hours. Remember, it takes time to make something good. Enjoy!!

Tags: chicken breasts, chicken soup, finely diced, leaves carrots, orzo noodles

Christmas Fruit & Cheese Appetizer Ideas

Food is a great way to help guests mingle.

Appetizers are the perfect addition to a Christmas party. Guests can munch while they mingle. Fruit and cheese are a tasty combination, and the two foods can be combined in a variety of ways. Additionally, food does not have to be cooked in any certain way. It can be set out on the table. Guests will love your Christmas fruit and cheese spread.

Blue Cheese

Buy a few wedges of blue cheese and crumble it into a bowl with a fork. Move the blue cheese to a decorative bowl with a knife to spread the cheese. Set the bowl out on the table with some sliced apples, grapes, crackers or small breads. Encourage guests to eat the cheese with the fruit or crackers provided. Adorn your table with Christmas peppermint melt aways, which can also provide fresh breath for your guests.

Cheese Variety

Lay out a variety of cheeses, such as goat cheese, cheddar cheese, mozzarella cheese and Parmesan cheese to appeal to different tastes. Provide a knife for guests to slice the cheese. Lay out some white and red grapes next to the cheese so that guests can try different combinations of cheese and grapes. Adorn your cheese display with holly decorations or red and green candles for a Christmas table.

Cheese Ball

Create a cheese ball from cream cheese, nuts, meats and other ingredients of your choice. Slice apples, grapes, pears, pineapple and peaches to accompany the cheese ball. Provide a spoon for guests to scoop some of the cheese ball and a knife to allow guests to spread the cheese on the fruit. You might want to make a couple cheese balls, depending on how many guests you plan to have at your party. Add a platter of fruitcake to accompany the cheese balls as a traditional Christmas treat.

Cheese and Wine

Nothing beats classic cheeses and wines. Set up a large variety of cheeses and open some different varieties of wine. Set out small glasses and plates for your guests to sample a variety of wines and cheeses together. If you have favorite combinations, share them with your guests and encourage them to share their favorite combinations of cheese and wine. Create a game to see how many combinations you and your guests can create. Give a Christmas decoration as a prize.

Tags: your guests, accompany cheese, Adorn your, apples grapes, bowl with

Prepare Decorative Salads

Prepare Decorative Salads

When it comes to an attractive and appetizing salad, the eye is attracted to two things: abundance and variety. The more colors and textures that a salad appears to contain, the better it will look. Decorative salad making does not depend on fancy cutting skills or odd ingredients. Choose your ingredients with an eye to color and shape, and your salad will be a feast to the eye.

Instructions

1. Begin your salad with a base of colorful greens. Iceberg is very bland looking, as well as having almost no distinctive flavor, so try some other types of lettuce. Romaine is an attractive dark color, spinach adds a nice touch, and spring greens have a good variety of shapes and colors. Fill your salad bowl about two-thirds of the way with your greens.

2. Cut your vegetables in attractive and bite-sized pieces. Peppers in many colors can be sliced and then the slices chopped into bits. Cherry tomatoes should be sliced in half for easier fork spearing. Score cucumber peeling with a fork to create a striped effect, then cut each cucumber in quarters and slice the quarters. Chop broccoli into small florets. Peel carrots and slice them into coins, or use a peeler to make thin slices.

3. Cut the meats and cheeses into uniform pieces, about half an inch across. The larger variety that you have, the more attractive your final salad will be.

4. Design your salad by mentally dividing the surface of the bowl into quarters. Place a line of some type of vegetable along each of the four dividing lines. Perhaps you can sprinkle chopped peppers along the lines, with a different color pepper in each line.

5. Make a design in each quarter of the salad surface, using a variety of vegetables, meats and cheeses. Keep symmetry in mind with all of the design. You may want to make concentric circles radiating from the center of the salad, or fill in the sections with a kaleidoscope of color designs. Keep each of the four sections similar, but they don't have to be exact.

Tags: your salad, Decorative Salads, each four, meats cheeses, Prepare Decorative, Prepare Decorative Salads, salad will

Cook Fresh Corn On The Cob On The Stove Top

Cook fresh corn on the cob in a matter of minutes on a stove top.

Fresh corn on the cob is a summertime delicacy. Due to its naturally sweet flavor, corn on the cob can be eaten with nothing more than butter and a sprinkle of salt. There are several ways to cook fresh-shucked corn on the cob, such as grilling and microwaving. The easiest way to prepare the corn on a stove top is by boiling it. Be sure not to overcook the corn or it might loose some of its sweet flavor.

Instructions

1. Fill a large pot or kettle with water and bring it to a boil. Don't add salt to the water because it can make the corn kernels tough.

2. Remove the husks and silk from the corn on the cob. Place the ears of corn into the boiling water.

3. Cover the pan with a lid and bring the water back to a boil. Cook the corn 3 to 5 minutes, or until the kernels are tender. Test the kernels for tenderness by gently prodding them with a fork.

4. Drain the water from the pot and transfer the ears of corn onto a serving platter.

Tags: ears corn, sweet flavor

Prepare Chestnuts For Eating

Chestnuts have double the amount of starch as potatoes.

Chestnuts are a seasonal food, available in most areas from October to March. Select glossy nuts without blemishes and avoid those that rattle or appear shriveled. Chestnuts contain a high amount of tannic acid, so never eat them raw. After preparing them, cook chestnuts by roasting, boiling, frying or microwaving them. With the exception of using the deep frying method, wait to remove the shells until after cooking them.

Instructions

Preparation

1. Rinse the chestnuts and dry them. If you plan to cook and eat them right away, leave them at room temperature.

2. Refrigerate or freeze the chestnuts for no longer than three months if you do not plan to use them soon. Before cooking them, take them out of the freezer or refrigerator and arrange them in a single layer for two days to allow them to sweeten.

3. Score a shallow "X" with a sharp knife on the flatter side of each chestnut. Slice through the outer shell, but avoid slicing into the nut itself.

Cooking

4. Spread the prepared chestnuts on a baking sheet in a single layer and roast them in the oven at 375 degrees Fahrenheit for 15 to 25 minutes. Stir once, halfway through roasting to ensure even cooking. The nuts should be tender when they are finished roasting. Allow them to cool in a clean towel for 10 minutes before removing the shells.

5. Place your chestnuts in a pot, add enough water to cover them and bring the pot to a boil. Reduce the heat and allow the nuts to simmer for 30 minutes or until tender. Drain the nuts and wait for them to cool down before shelling them.

6. Add chestnuts to a skillet and turn the stove to medium heat. Cook them for 10 to 12 minutes, stirring several times. The nuts are done when the shells begin to split open. Expect the shells to darken with this cooking method.

7. Take the nuts out of the shells to deep fry chestnuts. Heat vegetable oil in a deep pan to about 350 degrees Fahrenheit. Add the chestnuts, about 10 at a time to the oil and fry them for three to five minutes. Use a slotted spoon to scoop them up and drain them on a paper towel.

8. Place three to seven chestnuts on a plate and microwave them for about 40 seconds or until tender.

Tags: cooking them, degrees Fahrenheit, single layer, them cool, until tender

Make A Really Good Avocado Dip

Create an avocado dip for your next party.

Spanish explorers found avocados in northern Mexico and Central and South America during their expansionist period. Historians believe the Incans cultivated the trees at least as far back as 750 B.C. Continue the tradition in your own home with a seasoned avocado dip. This version is best served with crackers or thick chips or veggie strips. It makes a excellent party dip or luncheon appetizer. An exotic use for this dip would be to place a scoop on hot baked potatoes and serve as a side item to a grilled steak or chicken.

Instructions

1. Cut the avocados in half, remove the seed and scoop the flesh into a mixing bowl. Mash the avocado until it is smooth. Add the lemon juice quickly and mix thoroughly to prevent discoloration of the avocado.

2. Chop the onion finely in a food processor. Add to the mixing bowl with the sour cream, cheese, cayenne pepper and garlic powder.

3. Dice the tomatoes and toss them and the juice into the mixing bowl as well. The fresh tomato juice adds needed moisture and flavor to the avocado dip.

4. Stir all of the ingredients thoroughly and then chill, covered, in the refrigerator until serving time. Serve in a bowl with an ice chip nest to keep the dip cool.

Tags: mixing bowl, bowl with, into mixing, into mixing bowl

Store Avocado After Cutting

Avocados are highly nutritious.

Avocados are healthy for your heart, help prevent various cancers and can be used in the preparation of numerous dips and recipes. Once an avocado is cut open, its insides will quickly brown if steps are not taken to preserve the fruit from the air. Storing an avocado after cutting it requires some basic materials to keep the fruit fresh.

Instructions

1. Slice the avocado deep enough down the middle with a knife to feel the pit against the blade.

2. Run the blade all the way around the avocado length-wise until you can separate the two halves.

3. Split the avocado and use the side that doesn't have the pit in it. The other side is what you'll be storing.

4. Cut open a lemon and squeeze the juice over the avocado with the pit still in it. The lemon juice helps prevent the avocado from rotting and the pit protects the center of the fruit.

5. Seal the avocado inside a plastic bag and remove as much air as possible. Air accelerates the rotting process.

6. Place the bagged avocado into the fridge. It should remain good for about another two days.

Tags:

Tips On Seasoning Rice

Plain white rice is bland; spice it up with seasonings.

Rice is a mainstay of diet for more than half of the people in the world. It's filling, tastes good by itself, takes on the flavors of the food it is served with and absorbs sauces. East Indians flavor their rice with curry. Asians use lemon grass, scallions, soy sauce and sesame seed oil. Italians rely on chicken broth, cream and cheese. Leave the plain white rice for others and explore how you can season your rice.

Herbs

Chop herbs finely and add to the rice after it's been drained and you're ready to serve. The hot rice will cook the herbs just enough. Parsley is often served with rice. Expand your rice repertoire with other herbs. Basil and oregano give a taste of Italy. Add lemon thyme, finely chopped tender parts of lemon grass and lemon zest for a tangy rice flavor. Mexican rice includes cumin, chopped tomatoes, scallions and fresh cilantro.

Butter or Oil

Browning the rice in butter or oil gives it a nutty flavor. Butter has a low smoking point so heat over low heat. Add the rice and turn it so each grain is coated. Keep it on the heat until the rice turns a light golden brown. Add chopped onions or garlic and saute until the garlic is slightly brown. Add the liquid and cook until the rice is done.

Broth or Sauce Instead of Water

Rice readily absorbs flavors. Cooking the rice in broth rather than water increases the flavor. Add about a cup of broth to the pan, bring to a boil then add all the rice. As the rice absorbs the broth, add more to the pan, a cup at a time until the rice is tender. Diluted tomato sauce or full strength tomato juice may be used as well.

Condiments

Think of meat as a condiment or seasoning for rice. Shreds of chicken, beef or pork flavor rice that's been cooked in chicken or beef broth. Add in chopped vegetables such as carrots, peas or green peppers. The Chinese flavor rice with bits of scrambled eggs, tiny shrimps and soy sauce. Mexican cooks offer rice cooked with tomatoes with beans for a meal. Add 1/2 cup each of half and half, Parmesan and cooked peas to 2 cups of rice right before serving and you have a quick risotto without all the time consuming stirring.

Tags: until rice, chicken beef, flavor rice, lemon grass, rice with, served with, white rice

Make Jelly From Concord Grapes

Make your own grape jelly.

Homemade Concord grape jelly is more flavorful than commercial grape jelly, and a good way to preserve Concord grapes before they spoil. The canning technique requires some special items that some modern kitchens may not have on hand, such as a stove-top canner. The USDA recommends using either a boiling-water canner or a pressure canner to ensure safe home processing; open kettle and steam canners or canning processes using other appliances, such as a microwave or dishwasher, are not recommended.

Since Concord grape jelly does not have a long processing time, the simpler, less expensive boiling-water canners are generally used.

Instructions

1. Sterilize glass jars by placing them in the canner and filling with boiling water until they are submerged, with one inch of water over the tops. Boil for at least 10 minutes.

2. Wash grapes thoroughly. Remove any stem pieces.

3. Pour water into the cooking pot. Add grapes. Over medium heat, crush grapes thoroughly with a wooden spoon. Bring to a boil.

4. Cover pot and reduce heat. Simmer for 10 minutes.

5. Strain juice through cheesecloth or jelly strainer into a large bowl. Return 6 1/2 cups of juice to the pot. Add pectin.

6. Stir juice and pectin constantly over high heat until it reaches a rolling boil. Add sugar and continue to boil for 1 minute.

7. Fill sterile jars with ladle and funnel until there is a 1/4 inch space at the top. Wipe the mouth of each jar clean. Place the flat piece of the lid on top. Screw the second piece of the lid on top until it's tight.

8. Place filled jars in canner. Cover with boiling water by 1 to 2 inches. Boil for 5 minutes at altitudes below 1,000 feet. Boil for 10 minutes at 1,000 to 6,000 feet, or 15 minutes at 6,000 feet or higher. Shut off heat and sit for 5 minutes before removing jars.

9. Remove jars from canner. Jars should sit in a cool place for 12 to 24 hours before opening, but jelly is safe to eat as soon as it cools.

Tags: grape jelly, Boil minutes, boiling water, Concord grape, Concord grape jelly, grapes thoroughly, juice pectin

Kosher Food

About Kosher Food

Observant Jews follow strict dietary laws dating back to biblical times. The word "kosher" means "clean" or "fit to eat." Providing kosher food for guests might seem daunting, but it is not that difficult. Start by becoming familiar with the basic rules.

Types

Every food falls into one of four categories: milchig (dairy), fleishig (meat), pareve (neither dairy nor meat) or tref (not kosher).

Considerations

Meat and milk can not be eaten at the same meal. Separate dishes, utensils and pots must be used for each. Pareve products can be eaten with meat or with milk, on either set of dishes.

Meat and Fish

To be kosher, an animal must have cloven hooves and chew its own cud. Cows and sheep are in. Pigs, horses and rabbits are out. Seafood must have fins and scales, so salmon and tuna are in, clams and lobsters are out.

Pareve

Vegetables, fruit, grains, nuts, eggs and fish are pareve.

Processing

Kosher animals become tref if they are not slaughtered according to the laws of kashrut. A food that starts out kosher becomes tref if it comes into contact with tref foods or is prepared or served using non-kosher implements.

Identification

Every kosher packaged food displays a symbol called a hechsher (see photo above for a partial display). The symbol certifies that the processing meets standards of kashrut (kosher laws) according to the agency issuing the hechsher.

Tags: Kosher Food, must have

Snack Foods That Do Not Need Refrigeration

Snacks, eat 'em or they're gone.

Snacks are useful portions of food smaller than meals that help restore energy without overfilling. Some snacks may be used as base ingredients and combined to form other snacks, such as trail mix. Snacks that do not require refrigeration can be taken almost anywhere.

Crackers

Available in a multitude of shapes, textures and flavors, due to varying base ingredients or secondary ingredients, the cracker is a crunchy snack often made from grains, such as rice or wheat, and is classified as a flatbread because it isn't leavened.

Dried Fruit

Commonly available dried fruit ranges from apricots, raisins, plums and cranberries to cherries. Fruit, such as raspberries, blueberries, papaya, strawberries and bananas, are also dried and sold. Other flavors may be added to the dried fruit.

Jerky

Jerky is made from thinly sliced meat that is marinated and cured via the drying or smoking method. It may be salted. Types of meat used to make jerky range from beef, turkey, pork, salmon and tuna to goat, elk, alligator, deer, bison, kangaroo, moose, kudu and springbok.

Nuts

Nuts commonly sold in stores include almonds, pecans, pistachios, cashews and walnuts. Snack forms of nuts include the roasted form, roasted and sugared with cinnamon, salted and chocolate-covered.

Peanuts

One of the most common legumes is the peanut. There are several varieties of peanut, including Spanish, Valencia, Runner and Virginia. Peanuts may be roasted or salted, or both, and are sold as is or coated with a candy coating.

Pretzels

Not to be confused with the soft pretzel, the snack pretzel is a savory, crunchy wheat-based item that has a golden-brown glazed surface and are usually formed as sticks and a twisted shape similar to a heart. Most commonly lightly coated with salt, pretzels may be candy-coated or coated with savory flavorings, such as Dijon mustard.

Seeds

Two commonly eaten seeds are soy nuts and sunflower seeds. These seeds have similar preparations to nuts, such as roasting, salting and coating, with a savory flavor for soy nuts and sunflower seeds, and roasting, salting and candy coating for sunflower seeds.

Chips

Corn chips and potato chips are crunchy, thin snacks. These chips may be baked or deep fried and, in the case of potato chips, kettle-cooked. Other chips can include grain-based chips or sweet potato chips. Chips, like crackers, are produced in a plethora of flavors and shapes, having other ingredients added to them. They may be used for dipping.

Tags: coated with, potato chips, sunflower seeds, base ingredients, candy coating, dried fruit, made from

Make Raw Cheese

According to the Raw Milk Cheesemakers' Association, raw-milk cheese is defined as "Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104 degrees F or 40 degrees C) at the time of milking". Raw-milk cheese has been around for years but regained popularity in the last decade, especially with health-food enthusiasts.

The raw-milk cheese-making process is simple and fun. The most difficult part will be finding a good source of raw milk, especially if you live in the United States.

Instructions

1. Sterilize your pot. This may seem like a simple step but is very important. Cheese is made from specifically added bacterial cultures. Any other bacterial strains in the pot could prevent the milk from curdling or make the cheese go bad. This is especially important when making raw cheese, because it is not heated enough to kill these bacterial strains during processing.

To sterilize the pot, put a small amount of water in it (enough to cover the bottom). Bring it to a boil and let boil for at least 10 minutes. Discard water afterward.

2. Pour fresh raw milk in newly sterilized pot and SLOWLY warm milk to 68 degrees F (20 degrees C). Turn off heat and add 1/2 cup of yogurt. Stir with wooden spoon or whisk until mixture is smooth and yogurt is completely mixed with milk (no clumps). Cover with sterilized pot lid and let mix sit at room temperature for six to eight hours.

3. Warm the milk/yogurt mix to 86 degrees F (30 degrees C). Remove from heat and add rennet. If using a tablet, add 1/2 fresh tablet (one tablet is the dosage for five gallons of milk); if using liquid, add eight drops (four drops is the dosage for one gallon of milk). Mix well and let sit for three hours at room temperature.

4. Test for a "clean break" by dipping a clean finger into milk and lifting it up. Milk will ideally be gelled and split cleanly when you lift your finger. It should leave minimal residue on your finger. What you have now in the pot is called "curd."

Attaining the clean break is a very important signal that cultures and rennet have taken, and everything is set for proper cheese-making to continue. If you don't have a clean break, stop, discard milk and start over.

5. Cut up the curd. Start slicing at the edge of the pot and cut straight across, through the center. Continue making slices parallel to the original one. Turn pot 90 degrees and do the same thing, cutting perpendicular to original cuts. Let pot sit for 15 to 30 minutes.

6. Pour off whey that has accumulated on the top. Turn stove on low heat and stir curds with your hands, breaking them into smaller and smaller pieces. Check temperature and turn off heat when curds reach 100 degrees. Continue to mix curds until they have the consistency of cottage cheese or scrambled eggs.

7. Pour off as much excess whey as possible. Sprinkle 1/8th cup of salt over WARM curds and mix well with hands. Pour WARM curds into the cheese press and press them down. Let them sit for eight to 12 hours. It is very important that curds are still warm when they are pressed or cheese will not hold together.

8. Remove the cheese from cheese press. Rub the outside of cheese with salt and place it in a piece of clean cheesecloth. Place it on pan and put it in the refrigerator. Change cloth every day. After two to three weeks, the cheese should develop a small rind. When this occurs dip cheese in wax and store in the refrigerator for at least a month (the longer it stays untouched, the sharper the cheese).

9. Eat and enjoy the fruits of your labor ... or the "curds" of your labor!

Tags: clean break, degrees degrees, very important, bacterial strains, cheese press, eight hours, milk degrees

Make Fish Emulsion

Fish fertilizer is one of the best fertilizers available.

Fish fertilizers, called emulsions, are one of the best fertilizers available. These types of fertilizers provide many trace nutrients and minerals to the soil in which it is used. Due to the rapid decomposition of fish, these emulsions are also extremely fast and easy to make at home. With a few ingredients and a minimal investment of your time, you can have your own home made fish emulsion in about a week.

Instructions

1. Fill a 5-gallon bucket half-full with plant material such as leaves, straw or sawdust. This material will help to cut down on the inevitable odor caused by the decomposition of the fish and bacterial growth. This will also provide more area for beneficial bacteria to spread, increasing the potency of your fish emulsion.

2. Add fresh or canned fish to the plant material. Fresh fish can be anything such as leftover dinner, whole fish, fillets or minced. The smaller the pieces of fish, the faster it will decompose. This fish is what will provide the essential nutrients to your emulsion. Fish naturally contains a high concentration of oils, which means the fish will decompose much faster than most organic material. The oils from the fish will also help harbor beneficial fungus and mold.

The amount of fish you add will determine the potency of your fish emulsion. You can generally start the decomposition process with about 8 oz. of fish. Depending on how potent you wish the emulsion to be, and how much area you wish to cover, you may add as much fish as you want at any point in the process. Adding more fish than plant material will not do any harm whatsoever to your fish emulsion. You cannot overdose your emulsion no matter how much fish you add.

3. Add Epsom salt for a boost in magnesium and sulfur.

Add 2 tbsp. of Epsom salt. This will add extra magnesium and sulfur, which is found in store-bought fish fertilizers.

4. Close the bucket and set it in a place where it will not be disturbed. The area you place your emulsion to decompose should receive direct sunlight most of the day. The smell of decomposing fish will be very pungent, so this emulsion should also be kept as far away from your house as possible.

5. Stir the emulsion once every day to allow oxygen to circulate the entire mixture. The types of bacteria that will serve to break down the plant and fish material are aerobic, which means they require oxygen to survive. This step should be repeated daily for at least one but preferably two weeks.

6. Mix your finished emulsion into a compost pile. This emulsion will greatly boost the already nutrient-rich compost pile with trace nutrients and minerals. If you do not wish to add the emulsion to a compost pile, you may also add the mixture directly to the soil you wish to fertilize. This fertilizer can be used to promote the growth of individual plants as well by placing a small amount of the emulsion around the base of the plant you wish to fertilize.

Any additional emulsion you have left over that hasn't been added to a compost pile or used can be left in the 5-gallon bucket in its original spot.

Tags: compost pile, fish emulsion, fish will, plant material, your emulsion, your fish

Freeze Shrimp Stock

Shrimp stock is a rich and flavorful addition to soups, sauces and gumbo.

Shrimp stock is a rich and flavorful broth that is made from shrimp shells and a variety of vegetables, herbs and spices.This versatile stock can be added to rice dishes, soups, gumbo, sauces, and Asian-inspired dishes. Shrimp stock freezes well in standard containers and without much preparation. To preserve flavor and freshness, you can freeze leftover shrimp stock if you have more than you can use up in a few days, and it will keep for several months in the freezer before the quality starts to deteriorate. You can use a variety of methods to freeze shrimp stock -- you can place it in freezer bags or freezer-safe containers, freeze it in a bowl and wrap it or freeze individual portions in ice cube trays.

Instructions

1. Let the shrimp stock cool to room temperature after cooking it.

2. Strain the stock through a piece of cheesecloth or fine mesh colander. It takes dozens of shrimp shells to create a pot of shrimp stock, so be sure to strain all the bits you don't want out of the liquid.

3. Place the strained stock into heavy-duty ziptop plastic freezer bags or freezer-safe containers and leave about 1/2 to 1 inch of space between the top of the stock and the top of the bag or container.

4. Label the bags with the contents and date with a marker. Lay the bags flat in the freezer. Use freezer labels to label the containers, if desired.

5. Line a freezer-safe bowl with enough plastic wrap or aluminum foil to hang over the sides of the bowl and to cover the top of the bowl.

6. Pour the stock into the bowl and freeze. Once the stock is completely frozen, bring the foil or wrap over the top to fully cover and close.

7. Remove the wrapped stock from the bowl and wrap it in an additional layer of foil or plastic wrap and place it in a heavy-duty ziptop plastic freezer bag. Label the bag with the contents and date with a marker and return it to the freezer.

8. Pour the stock into ice cube trays and freeze.

9. Pop the frozen stock out of the trays and store in heavy-duty ziptop plastic freezer bags or freezer-safe containers.

10. Label the bags with the contents and date with a marker. Use freezer labels to label the containers, if desired.

Tags: ziptop plastic freezer, bags freezer-safe, bags freezer-safe containers, contents date, contents date with, date with, date with marker

List Of Riesling White Wine Brands

Riesling grapes are most widely planted in Germany and Alsace, France.

Riesling once again attracts more attention after the Chardonnay craze of the 1980s and 90s. While native to Germany, where it has been manufactured since the 14th century, Riesling is now produced in almost all wine regions. Reisling's mixture of sweetness and acidity produces wines that complement many foods and age well. Riesling grapes produce dry, semi-sweet and sweet wines. More so than other grapes, Riesling grapes are heavily influenced by the local soils and so express the characteristics of local regions.

Germany

Many regions in Germany produce Riesling, but three really stand out: The Mosel, Rheingau and Rheinhessen. The Mosel is the top Riesling producer, with wines that are a little sweet, low in alcohol and highly acidic. Producers to look for include Erste Lage, Dr. Loosen, Markus Molitor, Selbach-Oster, J.J. Prûm, Dr. Thanisch and Von Schubert. Rieslings of the Rheingau, considered the wine's home, are dry, also acidic and more full-bodied than those from The Mosel, with a cherry fragrance. Look for wines from Kloster Eberbach, Schloss Johannisberg and Johannisberger Klaus. Rheinhessen is Germany's largest wine region, producing medium-bodied dry wines that are lower in acidity than the other two regions. Look for Niersteiner Oelberg, Niersteiner Hipping and Niersteiner Orbel.

France

Alsace, which has changed hands between France and Germany a few times, is now French, and is the only region in France that can grow Riesling grapes. About one-fifth of the grapes grown in Alsace are Riesling, and although French, most wine laws in the region are still German. The wines produced here are usually dry and higher in alcohol than those from Germany. Many producers in the region enjoy the Gran Cru classification for exceptional quality. Look for wines from Sommerberg, Goldert "Clos St. Imer," Schoenenbourg, Schlossberg, Muenchberg and Zind Humbrecht.

USA

Riesling is grown in several regions in the U.S.A., brought here by German immigrants in the 19th century. The type of Riesling grown in the U.S. is Johannisberg Riesling. The Finger Lakes area in New York produces dry, light-bodied Rieslings, as well as Riesling ice wines. Look for Dr. Konstantin Frank and Anthony Road Wine. Washington is the largest producer of Riesling in the U.S.A., producing slightly sweet wines with a peach fragrance. Look for Pacific Rim, Hogue and Poet's Leap. Oregon is a small producer of Riesling, producing dry to slightly sweet, acidic wines. Try Bridgeview Vineyards, Troon Vineyard and Viento.

Canada

Canada's wine producers, in B.C. and Ontario, commonly use Riesling for producing world-class ice wines, where the grapes must legally freeze on the vines before being picked. Ontario is the major producer of ice wine, almost equaling Germany's output. Ontario also produces many dry to slightly sweet wines. Look for Henry of Pelham, Thirty Bench and Hillebrand Estate. Apart from ice wines, B.C. also produces table and sparkling wines. Look for Mission Hill and Inniskillin

Tags: Riesling grapes, Riesling producing, slightly sweet, sweet wines, wines Look, wines that

Cook With Cilantro

Cilantro is a pungent herb, rich in essential vitamins and an excellent digestive aid. Here are some the most popular ways to cook with it.

Instructions

1. Cilantro is a great addition to Mexican food, either as part of a "salsa" (traditional Mexican sauce) or just added in small bits to beef or other meat filling in a taco or burrito. Look for cilantro options in Mexican restaurants.

2. Use cilantro as a marinade. With just a few other ingredients such as, olive oil, salt, and garlic, cilantro can spice up a cut of meat. Let the marinade sit for several hours prior to cooking for the best taste.

3. Use cilantro in salads. A bit of fresh cilantro will taste great mixed with the traditional lettuce and tomato combination of a green salad. Other salad uses include "cilantro slaw" and different mixes of greens including cilantro.

4. Use cilantro in a stew or soup. This can be a good way to cook with cilantro, if the ingredients compliment each other. As cilantro has a "green" taste, it is not recommended for use with some other strong ingredients, but overall, a small quantity of cilantro is a great addition.

5. Use cilantro with in a green curry dish. The different types of curry paste or powder available in Asian stores each have ingredients that complement them. One great recommendation is a green curry paste with cilantro and a touch of brown sugar. Try it over rice or noodles, with vegetables, tofu, or meat.

Tags: curry paste, great addition, green curry, with cilantro

Make Rye Bread

Rye bread is an interesting blend of spices and ingredients which most people feel must be complicated, but it's not as tough as it seems. The biggest ingredient you need in making rye bread is a lot of patience. If you can achieve that ingredient then you will enjoy making this delicious and somewhat healthy bread.

Instructions

The Starter

1. Combine the rye flour, yeast, water, caraway seeds and onion in a large bowl.

2. Put a cover on the mixture.

3. Let the starter stand for a full 24 hours in a warm spot.

Stage One of the Sour

4. Use your starter loaf as the base for your sour.

5. Take the water and rye flour and add them to the starter.

6. Combine all ingredients until they are smooth.

7. Cover the mixture and let this new mixture stand for at least 24 hours.

Stage Two of the Sour

8. Combine the water and rye flour with your newly created sour from stage one.

9. Be sure that the mixture is smooth.

10. Put a cover on the mixture.

11. Let the mixture stand in a warm spot for approximately 4 hours.

Stage Three of the Sour

12. Mix the sour, water and rye flour together until they are smooth.

13. Cover.

14. Let the mixture stand for approximately 4 hours.

The Bread

15. Take out a large bowl and put the yeast and water in it. Allow the yeast to dissolve.

16. Stir in the sour.

17.Combine 3 cups of white flour, salt and caraway seeds with the sour mixture.

18. Mix another cup of white flour and using your hands mix it into the bread mixture. The dough should be coming away from the sides of the bowl at this point.

19. Take the dough and put in onto a flat surface to begin the kneading process.

Kneading the Bread

20. Flour the surface that you will be kneading the dough on.

21. Knead the dough for 10 to 15 minutes.

22. "Kneaded up" dough will be springy and elastic in consistency and should resist your touch slightly.

23. Let the kneaded dough rest for 15 minutes or so. Wash your hands and do some clean up of your area while you are waiting.

24. Shape the bread into 2 loaves. First you will have to punch down the lump of dough in order to get it into 2 loaves.

Baking the Bread

25. Lightly coat two baking sheets with rye flour.

26

Put the loaves on the baking sheets.

27

Cover the loaves with a towel so that they can double in size, approximately 45 minutes.

28

Put the loaves in a 375 degree oven for 35 to 45 minutes.

Tags: mixture stand, water flour, approximately hours, baking sheets, caraway seeds, hours Stage, into loaves

Poach An Egg While It Is Still In Its Shell

Perfect your poached egg by starting the process in the shell.

Poaching an egg isn't the easiest thing to do. Even if you love poached eggs, it's typical to end up with a pot full of watery, runny egg on the stove instead of a beautifully poached egg. To make the process simpler, poach an egg while it's still in the shell before releasing it into the water. It's a user-friendly process that retains the shape of the eggs without creating a soft-boiled egg. Try it a few times until you perfect your technique; then you'll be able to quickly make poached eggs anytime.

Instructions

1. Fill a saucepan with 4 inches of water. Place over high heat. Add vinegar.

2. Stick a thermometer in the water. The water should be between 140 and 150 degrees Fahrenheit. The water should be almost at a simmer, with bubbles that form and rise slowly.

3. Place your egg in the water for 25 seconds. Remove it from the water with a slotted spoon.

4. Crack the shell and gently let the soft egg slide into the water.

5. Wait 3 to 4 minutes while the egg white firms around the yolk. Encourage white to cling to the yolk with a gentle nudge from your spoon.

6. Remove the egg from the pot with the spoon, letting the water drip back into the pot. Serve hot.

Tags: into water, poached eggs, Remove from, water should

Make Baked Spaghetti

Please the whole family with baked spaghetti.

This casserole combines the best elements of spaghetti and lasagna into an excellent dish. It's perfect to take to a potluck party or keep as a make-ahead meal to save for dinner on a busy night. Just double the recipe and put one in the freezer for later. Serve with a side salad and garlic bread.

Instructions

1. Preheat oven to 350 F. Brown the hamburger and the onions in a medium-size sauce pan. Drain the hamburger and return it to the pan. While the hamburger is browning, start the spaghetti.

2. Add the cream cheese and the processed cheese to the hamburger after draining the fat. Stir continuously until the cheese melts and is blended with the hamburger. If you make your own sauce, you can brown the hamburger in a skillet but still add the cheese to the hamburger.

3. Add the spaghetti sauce and bring to a simmer.

4. Prepare to layer the pasta and sauce once everything is cooked. Spray the casserole dish with nonstick spray. Spread a layer of spaghetti in the bottom of the pan.

5. Spoon a layer of the meat sauce over the noodles. Sprinkle shredded mozzarella and shredded cheddar over the sauce.

6. Add another layer of spaghetti noodles and then a second sauce layer. When you add the shredded cheese this time, make sure it covers the spaghetti and sauce completely.

7. Bake 20 to 30 minutes or until all the cheese melts. Serve hot.

Tags: cheese hamburger, cheese melts, layer spaghetti, spaghetti sauce, until cheese, until cheese melts

Make Vegan Mashed Potatoes

A quick substitution keeps vegan mashed potatoes creamy.

Even without dairy products, you can create smooth and creamy mashed potatoes. Mash the potatoes while they're hot to keep that light and fluffy texture. For a little more flavor, add 1 teaspoon of garlic powder, onion powder, dill or rosemary. Or spice it up with a dash of cayenne pepper. For the best results, choose a good mashing potato, such as Yukon gold or russet.

Instructions

1. Peel the potatoes and cut into quarters. Drop the chunks into a pot of water, making sure they are submerged, and boil until the potatoes easily break when poked with a fork, usually 20 to 30 minutes.

2. Drain the potatoes. Push the chunks through a ricer or beat with a hand mixer immediately for 2 minutes, preferably with an electric beater on low setting.

3. Add the soy or rice milk and margarine.

4. Beat your vegan mashed potatoes on high another 4 minutes. Skip this step if you used a ricer to mash the potatoes.

5. Add more milk or margarine, if necessary, to reach desired consistency. Beat again.

6. Add salt and pepper to taste. Stir and serve.

Tags: mashed potatoes, milk margarine, vegan mashed, vegan mashed potatoes

Plan A Salsa Party

A salsa party is a great way for unaquainted adults to get to know each other.

If you and your friends love to get out on the dance floor and shake your groove things to Latin beats,or wish you could salsa like the professional dancers you see on TV and in the movies, consider throwing a salsa dance party. Latin dances are fun and interactive and will have everyone at the party up on their feet and moving. Set the mood with some low lighting, a band and a dance instructor to start the night off right.

Instructions

1. Send out Latin-themed invitations. Choose a fiery red color for the invitations. Include a sillhouette of a dancing couple. Word the invitations to include your name and the theme of the party, writing something like "Anna's Salsa Night!" Don't forget to include the location and date details, as well as your contact information.

2. Set the mood. Turn a room or the backyard into a tropical paradise. Line the entry way with tropical plants or ones that at least look tropical. Decorate tables with bright tropically-colored tablecloths, ones that include shades of yellow, red, orange and blue. Place votive candles in glass holders and arrange them as centerpieces. Another option is to use sombrero hats as a centerpiece. String Christmas lights around the room and use as much low lighting as possible.

3. Have a Latin food buffet table. Serve light appetizers such as tortillia chips and different types of salsa, guacamole and queso. Other easy appetizers include chicken quesadillas, empanadas, corn fritters and tacquitos. Have a bar area well stocked with tequila and sangria and make frozen margaritas.

4. Leave plenty of space in the center of the room for the dance floor. Hire a dance instructor to teach the salsa lesson early in the night. That way everyone can salsa the rest of the night away. Encourage him to teach other Latin dances as well. Hire a Latin band to play the music, or have a selection of CDs ready to go.

Tags: dance floor, dance instructor, Latin dances, ones that

Cook Popcorn Seeds

Freshly popped popcorn is light and crunchy.

Popcorn seeds, or kernels, have moisture trapped within their dried exterior. The moisture turns to steam when heated, causing the kernels to pop and become edible popcorn. Storing popcorn in a sealed container between uses ensures it retains its quality. Moisture in the air causes the outer part of the kernels to weaken, resulting in chewy popcorn, instead of light airy popcorn, when popped. Dry air causes the moisture inside the kernels to dry out too much, causing poor popping. Proper popping ensures good quality popcorn with a pleasant texture and flavor.

Instructions

1. Pour 2 tbsp. of cooking oil in a heavy saucepan. Tilt the pan so the oil coats the entire bottom of the pan.

2. Place three popcorn seeds in the oil. Place the lid on the pan.

3. On a stovetop, heat the oil over medium to medium-high heat. The oil has reached the proper temperature when the initial seeds begin to sizzle and pop.

4. Pour ½ cup of unpopped seeds into the pan and replace the lid. Gently shake the pan to distribute the seeds evenly inside the pan.

5. Hold the lid on the pan with one hand and shake the pan with the other. Keep the pan in contact with the stove burner at all times, even while shaking.

6. Cook the seeds until they stop popping or until there is more than 30 seconds between pops. Cooking beyond the last pop will result in burnt popcorn.

7. Remove the popcorn from the heat. Leave the lid on for two to three minutes, as the trapped heat may result in some kernels continuing to pop.

Tags:

Make Easy Seafood Salad

Easy and delicious served as lunch or as a dip.

Fresh crab or imitation crab work well in this easy seafood recipe. Mix the ingredients together and serve over butter lettuce for an easy luncheon salad. Alternately, serve with crackers as a party dip. Keep the dip bowl chilled, however, as the seafood needs to be kept cold. Add sugar for a sweeter treat and peas and carrots or broccoli for a visually appealing dish.

Instructions

1. Chop the crab meat into small chunks, about an inch diced. Let the shrimp thaw, if frozen, and chop into small 1-inch pieces when almost thawed.

2. Combine the mayonnaise, lemon juice, lemon pepper, Old Bay and sugar in a medium-sized mixing bowl. Mix well.

3. Add the shrimp and crab meat to the bowl. Add the vegetables, if you choose. Peas and carrots make the seafood salad colorful, broccoli is also a good option if you prefer a crunchy vegetable.

4. Stir until the dressing coats the seafood and vegetables. Serve immediately.

Tags: crab meat, into small

Kosher Restaurants In The Broadway Area Of Nyc

When you travel, maintaining your diet can sometimes be a problem. For those following a kosher diet, however, diet is not just about calories; it's an integral part of their faith. If you are going to be in the Broadway area of New York, you will have plentiful choices when it comes to finding kosher restaurants.

Mr. Broadway

Originally operating as the R. Gross Dairy, a kosher dairy, until 1985, Mr. Broadway has undergone many changes over the years. These changes include the addition of an accomplished Chinese chef in 1995 and a full sushi bar in 2000. Mr. Broadway offers a full menu from deli fare to Mediterranean specialties as well as a full Chinese menu. Mr. Broadway also offers daily specials and the convenience of online ordering.

Pita Express

The Pita Express is a Moroccan-Israeli glatt kosher restaurant. This full menu kosher restaurant operates only on weekdays. Pita Express offers a full menu of more than 80 items from soups and salads to house specials and desserts. Pita Express also offers online ordering.

Abigael's

Abigael's restaurant on Broadway features the culinary delights of award-winning chef, restaurateur, author and television personality Jeff Nathan. This kosher restaurant receives repeated rave reviews for its full menu, Victorian d cor and ambiance. Known as the world's largest and most prestigious kosher restaurant, the two-level eatery has available seating for up to 350 people. Inside Abigael's is the Green Tea Lounge offering Vietnamese, Malaysian, Thai, Korean, Chinese and Japanese specialties. Online reservations are available.

Terri's

If you are looking for a vegetarian and organic kosher restaurant, Terri's fits the bill. Terri's offers sandwiches, sides, salads, wraps, smoothies, shakes and juices. Terri's is open seven days a week with breakfast to late night hours during the week and breakfast through late lunch hours on weekends. Terri's offers online ordering as well as catering. You can also access Terri's website daily for specials.

Tags: kosher restaurant, full menu, Pita Express, online ordering, also offers, daily specials

Make Irish Style Boiled Potatoes

To prepare potatoes the Irish way, don't bake them, and by all means, don't scallop them. You may occasionally mash them. But the typical way to prepare the Irish potato is to boil it. Here are some tips from an Irish kitchen on the proper way to cook those potatoes.

Instructions

1. Scrub and peel the potatoes. Though we know that the peel is the most nutritious part of the potato, the Irish traditionally peel. (The peel would have been given to the pigs in the days when there were more small farms.)

2. Cut the potatoes in half unless they are small to medium, and place them in the pot or saucepan.

3. Cover the peeled potatoes with fresh, cold water and bring the water to a boil. Reduce to medium and simmer for 20 minutes, uncovered or partially covered, until potatoes are tender.

4. When potatoes are tender, turn off heat, drain them and return them to the pot. Immediately crumple your sheet of newspaper and place it over or on top of the potatoes while they are still in the pot. Completely cover the potatoes with the snug-fitting lid. This is a trick that will keep your potatoes dry instead of soggy. The condensation or water will seep or steam up into the newspaper.

5. After a few minutes, remove the lid and dispose of the newspaper. The spuds should be nice and dry. Serve with meat and vegetables to taste; a sauce also makes a nice accompaniment.

Tags: potatoes tender, potatoes with

Plant Potatoes In A Potato Planter

Grow an abundance of potatoes easily in a potato planter.

Potatoes can be planted in a variety of planters from bags to upright wooden bins. The key to successful potato plants and high yields of healthy potatoes lies in choosing certified seed potatoes and in using the right kind of soil.

Instructions

1. Buy certified seed potatoes from a reputable seller. The variety of potato depends on what you are looking for in a potato. They vary in color from red to white to yellow to blue and they vary in texture and flavor as well.

2. Choose the type of container you will use to plant your potatoes. It should be deep and allow water and air to flow through. Canvas and burlap bags work well for this, and there are vinyl woven bags on the market that are made especially for growing potatoes. A variety of bins is also available to home gardeners, and many gardeners have been successful growing potatoes in expandable wooden bins by adding planks around the sides of the planter to add height as the potatoes grow.

3. Fill the bottom of the container with 8 to 12 inches of rich potting soil. Do not compact the soil, but spread it around gently with your hands to level off the soil.

4. Add 2 inches of composted materials in the bag and gently spread along the surface of the soil to distribute.

5. Cut your potatoes with a paring knife if they are larger than 2 inches. Each piece should be about 1 1/2 inches square and must include at least one eye. Cut them larger, if necessary, to be sure that there is an eye in each piece.

6. Place the seed potatoes on the dirt approximately 6 inches apart. As a rule of thumb, if you are using a bag, position them like the dots on the number five side of a game die; with one in the middle and one at least 3 inches from each corner. If your container is wider than 2 feet by 2 feet, you will be able to fit more in, just keep the spacing at about 6 inches apart.

7. Cover the potatoes with 2 more inches of compost, then cover with 4 to 6 more inches of potting soil or peat moss. This last covering can also be done with 4 to 6 inches of straw, if desired.

8. Water as needed to keep the soil moist without being saturated. Periodically add a layer of soil as the potatoes grow out of the soil. Ideally you should cover one-third of the new plant growth every week or two to encourage potato tubers.

9. Harvest after the vines have flowered and died off. Simply dump the container gently out and collect the potatoes out of the dirt.

Tags: seed potatoes, about inches, certified seed, certified seed potatoes, growing potatoes

Homemade Dill Refrigerator Pickles

Crisp dill pickles are a classic summer side.

Homemade dill pickles provide a cool, crisp and tangy accompaniment to a variety of meals. These are especially popular in the summer when they can be used as a garnish for burgers or enjoyed alone as a side. Refrigerator pickles are quick and easy to prepare and don't require complex canning methods or an extended marinating period. By making these pickles at home, you can include your favorite seasonings.

Instructions

1. Select cucumbers for pickling. You can purchase or grow "pickling cucumbers." The best ones will be dark green in color with plenty of warts. Fat, yellowing cucumbers are too ripe and will yield soft pickles.

2. Wash the cucumbers in clean, cold water and slice as desired. You can pickle the cucumbers whole, slice them lengthwise into spears or cut them across for traditional "bread and butter" pickles.

3. Sanitize your canning jars and lids by submersing them in boiling water for at least ten minutes.

4. Prepare your pickling mix. You can purchase mixes at most grocery stores or prepare your own to suit your taste. Regardless of the mix, you should heat it to near boiling.

5. Fill pickling jars with cucumbers and pour pickling mixture over top. The liquid should cover the cucumbers while leaving at least a quarter of an inch at the top of the jar.

6. Seal the jars and let them cool to room temperature. This takes about two hours.

7. Refrigerate for at least 24 hours before eating. Leaving the pickles for two or three days will increase the flavor.

Tags: dill pickles, pickling purchase

What Are The Healthful Properties Of Chocolate

What Are the Healthful Properties of Chocolate?

Eaten in moderation, chocolate is a high-fat, high-carbohydrate source of energy. Because it has some vital nutrients, it is a food rather than simply a stimulant like coffee.

Fats and carbohydrates

Chocolate is high in carbohydrates, which is why eating chocolate gives you a dose of energy. Its high fat content makes you feel full, which is also why small servings of good quality, high fat chocolates satisfy the appetite.

Milk chocolate

The milk in milk chocolate provides more protein and calcium than dark chocolate contains naturally. Protein helps in the growth and repair of body tissues, and calcium is necessary for muscle contractions and proper nerve function.

Iron, magnesium, niacin

The iron in chocolate helps transport oxygen to the brain and throughout the body. Magnesium and niacin both aid in the release of energy from the foods we eat.

Mood lifters

Endorphins are substances naturally produced in the brain which lift your mood. Chocolate contains two endorphins, phenylethylamine and seratonin.

Trace vitamins

Chocolate contains many vitamins in small amounts, including vitamins A, E, B1 (thiamin), B2 (riboflavin), and folate (also a B vitamin). The B vitamins help create new red blood cells. Vitamin A helps keep skin and teeth healthy. Vitamin E helps maintain metabolism and the immune system.

More advantages

Chocolate melts in the mouth quickly, so it doesn't contribute to tooth decay as readily as hard candies or taffies. Also, an average sized bar of chocolate contains about one quarter the amount of caffeine as a cup of coffee.

Tags: Chocolate contains, chocolate contains, Healthful Properties, Healthful Properties Chocolate, Properties Chocolate, Vitamin helps

Dry String Beans

If your garden has produced a bumper crop of beans and you don't know what to do with them, consider drying them. Dried green beans are great added to soups or stews, and can be reconstituted in a bit of water to replace beans in casseroles.

Instructions

1. Sort the green beans and discard any overripe, shriveled, soft, or damaged beans. Remove any tough strings, and pinch off both ends. Rinse the beans throughly under cool running water, and cut them into pieces about 1 inch long.

2. Fill a large bowl with ice water and set it aside.

3. Bring a large pot of water to boil, and add the beans to the boiling water. As soon as you add the beans, cover the pot and set your timer for three minutes. If you need to blanch more batches, you can use the same water, adding more fresh water if needed.

4. Strain the beans immediately and add them to the bowl of ice to stop the cooking process. Allow the beans to remain in the ice water for about 5 minutes, or until they're completely cold.

5. Spread the cooled beans in a single layer on drying trays. Allow them to dry at 130 degrees F for 8 to 10 hours, until they become dry and brittle.

Tags: green beans, until they

What Spices Are Used In Rice Pilaf

Rice pilaf sounds fancy, but it is a simple and savory dish to make as a side dish or a main meal.

Rice pilaf, or pulao, is a dish in which rice is cooked in broth and flavored with spices. It can be used as a side dish along with a main dish of meat or vegetables. Pilaf made with a hot curry also goes well with cold yogurt drinks. The spices that go into simpler pilaf dishes are readily available, though some of them might be expensive.

Saffron

Saffron is a very expensive spice. The problem with saffron is that it is the stigma, the female reproductive part, of the plant crocus sativus. The threads must be picked by hand and then dried, and the crocus only has three stigma. The cook only needs a pinch of saffron to flavor or color a meal, and to impart to it a wonderful aroma.

Cinnamon and Cardamom

Cinnamon is the bark of the tree cinnamomum zeylanicum, which grows wild in western India and Sri Lanka. Young trees are pruned to induce new shoots from which the bark is stripped, bundled and allowed to ferment. The outer layer of the bark is scraped off, the remainder rolled into quills and dried. Cinnamon can be added to a dish in its rolled quill form, then removed when cooking is done, or used more commonly as powder. Cardamom is also expensive and native to Indian and Sri Lanka. It's also found in Malaysia and Guatemala. The plant is a member of the ginger family. The best cardamom comes in pods that resemble tiny corn tamales. When they're opened, the tiny dark seeds give off a delicious, peppery sweet aroma. They are best ground in a mortar just before use.

Black Pepper and Cayenne Pepper

Black pepper is an ancient spice that's been grown and coveted for hundreds of years. The plant is a vine with spikes of small flowers followed by fruits called peppercorns. They turn from green to red and then black. Then they're sun or oven dried. Pepper is best ground and used immediately because black pepper powder runs a risk of tasting like dust. Cayenne, or red pepper, is crushed red chili pepper. It's not related to black pepper. Fresh, it brings heat to any meal it's used in.

Curry

Curry is a mix of spices that can include turmeric, coriander and cumin. It originated in the Indian subcontinent and spread all over the world. There are not only regions that have their own brand of curry, but families who have their own brand of curry. Turmeric is a plant that looks very much like ginger, with a spike of beautiful flowers. The rhizomes, fleshy underground roots, are where the bright orange yellow turmeric is collected. Cumin is originally from North Africa. The fruit has a very hot, smoky flavor and an odor that some people dislike. Coriander is from the eastern Mediterranean, and the dried leaves and seeds are used.

Tags: best ground, black pepper, brand curry, have their, have their brand

Microwave Turkey Dressing

Turkey dressing can be made with a variety of different ingredients,

It's hard to imagine a turkey Thanksgiving dinner without stuffing. Whether made in a traditional manner with bread cubes, onions and celery, or jazzed up with sausage, oysters or nuts, stuffing is an integral part of the Thanksgiving meal. Much like the other parts of the meal, there is usually leftover stuffing. Because of the moisture content of stuffing, it can breed bacteria very easily if not reheated properly. Although stuffing can be reheated in the oven, a much faster way is to reheat using a microwave.

Instructions

1. Place the amount of turkey dressing that needs to be reheated in a microwave-safe container with a vented lid.

2. Place the bowl in the center of the microwave. Set the microwave on high and turn on for two minutes.

3. Remove the bowl from the microwave using oven mitts or a towel. Open the lid carefully, as there may be some residual steam.

4. Use a fork to mix the turkey stuffing in the bowl. Place the lid back on and microwave for another two to three minutes.

5. Remove the stuffing from the microwave and check the internal temperature with an instant read thermometer. Serve the stuffing once it reaches 165 degrees Fahrenheit.

Tags: from microwave, minutes Remove

Make Carrot Shreds

Make Carrot Shreds

Shredded carrots are a versatile vegetable product that can be used in desserts, cold salads and hot dishes with equally good results. You can buy carrots pre-shredded and packaged if you want to save time or if you simply don't think you can make them yourself; however, commercial carrot shreds typically cost significantly more than if you shred the vegetable yourself. You can transform a whole large carrot into fine shreds at home with no special equipment.

Instructions

1. Slice horizontally across the top of each carrot to remove the green stem. Drag a vegetable peeler vertically down the length of each carrot to remove the tough outer peel.

2. Position a box grater on a flat, steady work surface. Grip a carrot firmly at the top and place the end onto the side of the box grater with large grates, near the top of the grater.

3. Press the carrot end firmly against the grates. Move the carrot in an up-and-down motion, maintaining constant pressure the entire time.

4. Grate until enough carrot is shredded that your hand is around one to two inches away from the surface of the grater. Continue the process with any additional carrots.

5. Lift up the box grater and set it aside. Use the shredded carrots immediately or transfer them into an airtight container and store in the refrigerator for two to three days for the best results.

Tags: carrot firmly, carrot remove, Carrot Shreds, each carrot, each carrot remove

Make Decorative Vinegar Bottles With Herbs

Decorative herb vinegar bottles are fun to make.

You can find decorative vinegar bottles at many home decor stores. You can also make them at home in your own kitchen. Homemade decorative vinegar bottles are inexpensive, easy to put together and a great way to express your creativity. If you prepare them correctly, you can consume them too. Double up on the amount you make. Use a few for decorative purposes. Eat or give away the rest.

Instructions

1. Submerge your clean bottles, cork and lids in boiling water for 15 minutes to sterilize them. Skip this step if you do not intend to consume the herb vinegar.

2. Place sprigs of dried herbs into the vinegar bottle. Use a chopstick to arrange the sprig in the bottle. Limit each bottle to three to four 2-inch sprigs of herbs per cup of vinegar if you intend to consume the vinegar.

3. Heat the vinegar in a pot until it is warm, but not too hot to touch. Skip this step If you do not intend to consume the vinegar.

4. Pour the vinegar into the bottle to within 1/4 inch of its lip.

5. Place the cork or lid on the bottle tightly enough to prevent air from escaping.

6. Store herb vinegar bottles to be consumed in a dark, cool space for three to four weeks before consumption. Purely decorative vinegar herb bottles may be placed anywhere. A sunny window will highlight the beauty of the bottle and its contents.

Tags: vinegar bottles, decorative vinegar, herb vinegar, intend consume, consume vinegar

Freeze Fresh Salsa

Tomatoes and other vegetables grow only a few months of the year in most parts of the United States. But you can have fresh fare all year round with strategic preservative methods. Buy some freezer bags, start a batch of salsa and invest in a whole year of fresh, tasty salsa.

What Is Salsa?

Salsa is a mixture of diced vegetables with the addition of a spicy pepper to give it added flavor. Most commonly, salsa is tomato-based with the addition of fresh green pepper, onion, corn, garlic, jalapeno pepper, cilantro and other spices. Some less common ingredients include cucumbers, black beans, kidney beans, fresh fruit and citrus juice. People use different methods of making salsa; some people like to cook their ingredients, while others leave their ingredients raw.

Issues with Freezing Fresh Salsa

The best things about fresh salsa as opposed to store-bought salsa are the crisp vegetables and the explosions of flavor inside your mouth as you ingest a particularly zesty bite. When you freeze and thaw salsa, the vegetables tend to get soggy and the individual flavors meld together. This can especially be a problem with fruit salsas. Soggy fruit without taste distinction is about as far from appetizing as you can get.

Simple Solutions

To make your frozen salsa taste as fresh as possible, consider pureeing the ingredients before freezing. This will eliminate the issues of soggy vegetables and uneven texture. Liquids can also separate during freezing, so pour off some of the excess liquid after your salsa thaws. In fruit salsas, be sure to include enough lemon or lime juice to keep the fruits from turning brown as they freeze. Citrus is an excellent preservative, keeping your fruit crisp and flavorful.

Strategic Freezing Tips

To avoid freezing and unfreezing a pound of salsa every time you want a few tortilla chips, freeze your salsa in paper cups or ice cube trays, then transfer the single-serving-sized portions into freezer bags. This way you can thaw exactly the right amount of salsa; you can even pack a single-serving size of salsa in lunches. Grumpyoldgoat.com points out that salsa is a great starter for other recipes like chili. Use a few salsa cubes to season a simple black bean chili.

Tags: freezer bags, Fresh Salsa, fruit salsas, their ingredients, with addition

Pickle Quail Eggs

Pickled eggs can be made with just about any kind of egg, including quail eggs. Close to 20 percent smaller than the eggs most chickens lay, the quail has a flavor as delicate as its size. When coupled with your favorite pickling flavor, the results are often delicious. For your next dinner or social gathering, try serving this pickled dish as an appetizer for rave reviews from your guests. On the other hand, you could just eat them yourself for a snack at home.

Instructions

1. Place the quail eggs in a large pot and fill with cold water until the water is at least 1 inch above the eggs. Turn the burner on high and heat the water until boiling.

2. Cook the eggs for 5 minutes and then remove from heat. Drain the hot water out of the pot and add more cold water, covering the eggs completely.

3. Cut the onion into thin slices and the garlic cloves into tiny pieces. Set both aside until later. Whole garlic cloves work well, as does dried minced garlic.

4. Peel the shells off the eggs by gently tapping them on a flat surface or with a spoon and place in a quart jar. As long as it is clean and has a lid, any kind of jar is usable.

5. Put the onion slices and garlic pieces in the jar on top of the boiled eggs.

6. Put the vinegar, sugar and water in the saucepan. Cook on medium heat until the sugar dissolves, stirring often. Remove from heat and pour into the jar until all of the eggs are covered.

7. Leave the jar alone until the contents cool completely. Next, cover with a lid and place in fridge, allowing the eggs to pickle for 24 hours before eating them. Store the pickled quail eggs in the fridge for up to 2 weeks.

Tags: quail eggs, cold water, from heat, garlic cloves, slices garlic, water until

Pickle Onions

Pickled onions can be used as a side dish or added to sandwiches for extra punch. Made with vinegar and salt, pickled onion recipes can be tweaked to provide various flavorings. Experiment with different seasonings such as coriander, jalapeno, mustard seed and bay leaves to vary the tastes.

Instructions

1. Choose the onions. Pearl onions are a popular choice. Baby onions are no more than 3/4 of an inch in diameter. You can use small yellow onions, but these have to be peeled. Vidalia, Walla Walla and red onions other options.

2. Select your canning jar. Mason jars with wide mouths and canning rings work well. You also can use empty pickle jars.

3. Make a basic pickling solution out of white distilled vinegar or malt vinegar and canning salt in a 5-to-1 ratio. From this basic recipe, you can add other ingredients, including sugar, pickling spices, dill, coriander, mustard seeds, peppercorns, cloves, garlic, red pepper flakes, bay leaves, jalapenos, chili peppers, carrots, sweet peppers or allspice.

4. Bring your ingredients to a boil using a stainless steel pot. Avoid using aluminum pots; they can turn the onions to mush.

5. Peel onions and chop off both ends. Slice the onions in quarters or in rings. When slicing in rings, a mandolin is helpful for slicing large batches. Pearl and small onions can be left whole.

6. Place the onions in the boiling water and boil for a minute or two to soften them.

7. Remove the pot from the stove, and cool the brine and onions. Fill the canning jars and seal them tightly. Store the onions in the fridge and use them within two weeks. Onions can be preserved in canning jars for long periods without refrigeration if they are canned and boiled in a water bath. For more information on this, read the Ball Blue Book of Canning.

Tags: canning jars