Remove Wine Stains From Teeth

White teeth are vital for a healthy, attractive smile.

Wine stains are notoriously hard to remove from clothing and upholstery, and the same holds true for wine stains on teeth. Over time, these stains can get worse, ultimately causing you to have a dull, unattractive smile. Regular toothbrushing can help, but many people find that more intensive methods are required to restore a bright, white smile. Some methods can help to combat dental wine stains, whether recently acquired or built up over many decades.

Instructions

1. Consult your dentist. Depending on your age and the type of dental work you have in place (e.g., false/replaced teeth, crowns), your dentist may have certain recommendations for you. Many dental offices offer a number of teeth whitening options.

2. Visit your local pharmacy or grocery store and peruse the selection of teeth whitening products. There are adhesive strips, gel pens, trays, whitening toothpastes, and whitening rinses on the market. Some products offer visible results in two hours, whereas others can take several weeks to show improvement. Follow the manufacturer's instructions for use.

3. Mash fresh, hulled strawberries into a paste. Apply the strawberry paste to your teeth and allow it to sit on the surface of your enamel for no more than five minutes.

4. Mix equal parts water and baking soda into a paste. Apply the paste to your teeth with a toothbrush. Rinse thoroughly with water. The malic acid in the strawberries works with the baking soda to whiten teeth inexpensively.

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Mix Fountain Drinks

Many would agree that modern soda pop can't compare to the fountain drinks sold for most of the Twentieth Century. Most fountains closed by the 1970's although a few coffee shops and old fashioned burger stands still make them. Fountain drinks mix syrup and soda and ice cream. Make one yourself to see what the fuss is about.

Instructions

1. Pour flavored syrup into a large glass. Favorite flavors include chocolate, vanilla, cherry and pineapple.

2. Mix soda with the syrup. Stir as you pour. A traditional fountain drink will use carbonated water, but many people use cola, lemon-lime and even root beer to enhance the flavor.

3. Add additional syrup or soda to taste. The more often you make fountain drinks, the more you will get the proportions right the first time.

4. Drop a scoop of ice-cream gently into the mix. You don't want to splash the soda over the side. Ideally you will see bubbles and even foam as the soda and ice cream mix.

5. Top your drink. Whipped cream and candy sprinkles are popular. They add calories, but if you're counting calories you probably don't want a fountain drink.

6. Don't forget your straw and iced tea spoon. You will need them to stir your drink and get every last drop from the bottom.

7. Look for recipes on the web. You can make fountain drinks into a number of wild concoctions, including Black and Brown cows (root beer), Hobokens (pineapple) and Boston Coolers (ginger ale).

Tags: fountain drinks, fountain drink, make fountain, make fountain drinks, root beer

Make Pimento Sausage Cheese Dip

"Dip" is the popular term used for a type of sauce used to add flavor to other, less lively foods, such as bread slices, unflavored chips, raw vegetables or crackers. In this manner it serves the same function as a sauce, but is offered on the side or in a separate dish, rather than being poured over the food. This makes dips a popular party food as they are easily distributed among a crowd. The recipe for a dip featuring ground sausage, pimento peppers and cheese is served hot and can be accompanied by tortilla chips, strips of pita bread or bite-sized pieces of raw vegetables.

Instructions

1. Set the oven to 350 degrees Fahrenheit and allow it to preheat.

2. Coat a shallow baking dish with non-stick cooking spray or a light layer of shortening.

3. Place the sausage in the skillet and cook over medium heat, stirring frequently, until completely brown. Remove from heat and drain off any fat.

4. Drain excess liquid off of green chilies and pimentos. Add them to the sausage and mix well.

5. Add the salsa, cheese, mayonnaise and sour cream. Stir until well blended, with all ingredients evenly distributed throughout the mixture.

6. Transfer the mixture into a well-greased, shallow baking dish and spread evenly, pushing the dip to the edges of the pan with the back of a spoon. Alternatively, place the cheese dip into a small crock pot and allow it to warm for several hours or until thoroughly melted.

7. Bake for 20 to 25 minutes or until the cheese dip is golden brown and bubbling.

8. Serve hot with raw, peeled vegetables or tortilla chips.

Tags: baking dish, shallow baking, shallow baking dish, tortilla chips

Recipes

Recipe to make sugared trail mix. This is an easy recipe to cook sugared trail mix. Prepare and serve sugared trail mix for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in making your Sugared Trail Mix with this recipe is to spread almonds evenly on an ungreased baking sheet.

2. Step two to make your Sugared Trail Mix with easy recipes like this one, is to bake @ 350* for 7 to 8 minutes. Cool completely. Reduce heat to 225* for next bake part.

3. Combine almonds, pretzels, and cranberries. In a small bowl, beat the egg white until foamy.

4. Pour over the almonds, pretzels, and cranberries and toss. In a small bowl, combine the sugar, cinnamon, and salt. Sprinkle over the mix and toss to coat.

5. Spread evenly on a greased baking sheet.

6. The final step to make Sugared Trail Mix with this recipe is to bake 1 hour, stirring every 15 minutes. Cool completely on the baking sheet. Store in an airtight container.

Tags: baking sheet, easy recipes, Sugared Trail with, Trail with, your Sugared Trail, almonds pretzels

Make Roses From Melted Chocolate

Surprising a loved one with chocolate roses is a special, and delicious, way to show you care. This treat is made by combining melted chocolate and corn syrup to create a chocolate modeling clay that can be shaped into flower petals. These roses can be used to decorate cakes and other pastries, or even attached to wire stems.

Instructions

1. Melt the chocolate chips in a double boiler until the chocolate it smooth. Pour the chocolate into a glass bowl and add the corn syrup. Blend with a rubber spatula.

2. Line a cookie sheet with wax paper. Pour the chocolate mixture onto the cookie sheet, smoothing it with the rubber spatula. Top the chocolate with another sheet of wax paper and refrigerate overnight.

3. Pull up the top layer of wax paper and slice the chocolate into 10 squares. Peel up the squares and roll each into a small ball. Place the balls on a sheet of wax paper. Place another sheet of wax paper on top of the balls and squish the balls into quarter-sized circles.

4. Peel up a circle and curl it into a cone shape, making it narrow on the top and wider on the bottom. Pick up another circle and, attaching it to the wider base, wrap it around the cone. This is the first petal of the flower and should stick out slightly. Pick up another circle and do the same to complete the rosebud.

5. Continue attaching circles to the rosebud in layers until all 10 are attached. Gently coax the petals outward until the flower resembles a rose in bloom. Sprinkle with sparkly white sugar, if desired. Use the roses to decorate a cake or attach them to florist wire to give as a gift.

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Oat Groat Uses

Minimally processed oat groats are versatile and nutritious.

Oat groats are a less-processed form of the oat grain. The hull of the oat kernel has been removed, but the husk is kept intact. Groats are available in the bulk sections of health markets and are packaged by brands such as Bob's Red Mill.

Groats are harder and chewier than rolled oats but offer increased levels of antioxidant compounds called avenanthramides. Because of their tougher nature, groats should be soaked before cooking. The cook time is approximately 30 to 45 minutes and requires a ratio of at least two parts liquid to one part raw oats. Groats are versatile and can often stand in for rice, spelt or other grains. They can be used in an array of breakfast, lunch and dinner preparations.

Breakfast Uses

Oat groats can be served in the style of rolled oats. Dried fruits and nuts can be added, or the groats can be sweetened with brown sugar or maple syrup. If you desire, pour milk over the cooked groats; for a richer texture, use milk as the cooking liquid. A porridge can be made with equal parts of brown rice and groats.

Lunch Uses

Groats can add a hearty touch to lunchtime meals through incorporation into soups and salads. Groats can be substituted for barley in soup recipes and work well in broth or vegetable preparations. Groats may also be served cold in a salad, in much the same way that you would use spelt, wheat berries or rice. Onions, cucumbers and tomatoes pair well with oat groats, and an olive-oil dressing may be added.

Dinner Uses

For dinner, groats can be used in savory pilafs and stews. They can also be prepared with vegetables as a healthy side dish. For a richer flavor, vegetable broth can be used as the cooking liquid.

Tags: cooking liquid, rolled oats

Make Hardtack For War Reenactments

For soldiers and sailors, hardtack was a dietary staple for hundreds of years, much to the chagrin of those who had to eat it. Although recipes vary somewhat, the goal is to produce hardtack with a long shelf life that is easy to store. Learning make hardtack for war reenactments will add a certain realistic element to the event, as this was often a soldier's main source of food.

Instructions

1. Preheat oven to 375 degrees.

2. Combine water, adding as much as 2 cups, with 4 cups of flour and 4 teaspoons of salt. Gradually adding the water will keep the mixture from becoming too sticky. Knead thoroughly. It should feel elastic-like when complete. If too sticky, add more flour.

3. Flour a surface for rolling out the mixture. Roll out into a rectangular shape until roughly 1/2 inch in thickness.

4. Cut the hardtack dough into squares. A pizza cutter works well for this. Hardtack came in various sizes, depending on the company that manufactured it, but it typically was small enough to fit into one's pockets.

5. Take a fork and make holes in the dough, creating a look similar to today's saltines. Flip each hardtack over and make holes on the other side as well.

6. Put the dough on a cookie sheet. Do not grease the cookie sheet. Bake the hardtack for 30 minutes, flip and cook for another half an hour.

7. Take the hardtack to a war reenactment for the participants to sample. If not fresh, the hardtack should be difficult to break. Oftentimes hardtack was crumbled into coffee so it could be eaten.

Tags: cookie sheet, make holes

Make Grandma'S Mandarin Orange Cake

Grandma's Mandarin Orange Cake is a delicious alternative to the traditional cake offerings. Very moist and flavorful, it is a nice addition to your menu, whether a luncheon, dinner, picnic or special occasion. Easy to make, it is sure to become a favorite!

Instructions

Ingredients

1. Arrange your ingredients including: 2 cups white sugar2 cups flour2 teaspoons baking soda½ teaspoon salt2 eggs2 cans (11-15 ounces) mandarin oranges, well drainedTopping¾ cup brown sugar3 tablespoons milk 2 tablespoons butterWhipped cream or whipped topping

2. Preheat oven to 350 degrees. Beat eggs in large bowl. Add white sugar, baking soda, and salt; stir until well blended. Slowly stir in flour. Add oranges and mix on low speed for four minutes, or stir thoroughly by hand approximately four to five minutes.

3. Pour batter into pan. Bake for 30-35 minutes till medium/dark brown. Cake should spring back slightly when done.

4. Combine brown sugar, milk, and butter in saucepan while the cake is baking. Slowly bring to a boil, stirring often (do not scorch). Pour over hot cake as soon as it comes out of oven.

5. Let cake cool. Serve with whipped cream or whipped topping. May be served slightly warm.

Tags: baking soda, cream whipped, cream whipped topping, Grandma Mandarin, Grandma Mandarin Orange, Mandarin Orange

Dry Fresh Parsley

Fresh Parsley

Parsley is a leafy green herb used in cooking. Parsley is used to add flavor to recipes, and to decorate a plate of food before serving. If you grow your own parsley, you may end up with some extra. This can be dried for use in the future. You can also dry it and sell it to your neighbors or friends for a little extra money.

Instructions

1. Gather parsley from your herb garden.

2. Cut the parsley with your food scissors into smaller bunches.

3. Bunch up your parsley into groups of three. Tie the three bunches together with a string around the stems.

4. Turn your parsley bunches upside down.

5. Set up an indoor clothing rack in a room that gets a lot of air. Bathrooms or other moist rooms are bad places to dry out your parsley.

6. Hang your parsley from an indoor clothing rack. These are perfect for use in drying herbs because your herbs can hang down without touching anything.

7. Leave your parsley alone for two to three weeks. The parsley should then crumble. This means it is completely dried.

8. Crumble the leaves off of the stems and place the leaves in an airtight container. You can use old baby food jars. Throw the stems away at this point.

9. Store your dried parsley in a dark place that stays relatively cool.

Tags: your parsley, clothing rack, Fresh Parsley, indoor clothing, indoor clothing rack, parsley from

Set Wine Glasses For A Fivecourse Meal

Why is proper table setting important to your guests? New York chef Eric Ripert, quoted in "Real Simple" magazine, explains that "the order of everything on the table is logical," and isn't specified purely for aesthetic reasons or to be complicated. Having everything within easy reach for your guests is a courtesy they will appreciate, particularly when you plan to pair different wines with each course. Proper table-setting will also positively influence the appearance of the food served, set the tone for the meal, and make your guests feel important, according to Utah Education Network. Add this to my Recipe Box.

Instructions

1. First, set the required number of places at the table with plates, silverware, and napkins. Up to five glasses can then be placed at a formal dinner, according to Emily Post. The first glass, a water goblet, belongs just above the dinner knife tip, because "people usually reach for water more often than wine," according to Real Simple magazine.

2. A champagne flute is placed to the right of and slightly behind the water goblet. According to Marian T. Horvat, Ph.D. and author of "Catholic Manual of Civility." Because champagne is served with dessert, it is placed slightly behind the wineglasses, as it will be the only glass remaining with the water goblet at the end of the meal.

3. Red wine is typically served with meat courses and red wineglasses are placed to the right of the water goblet. Out of five glasses in a formal table setting, two may be red wineglasses if you are pairing different red wines for two meat plates. Horvat recommends placing them according to size to allow them to be reached easily.

4. White wine glasses should be placed to the right of the red wineglasses on the table. Fish courses are typically served with white wine, and should be removed as the meal progresses in preparation for the next course, according to Horvat.

5. If desired, a sherry glass may be placed to the right of the white wineglasses, according to Emily Post. Traditionally, sherry was served at room temperature with appetizers or to accompany a soup course, according to "Antiques Digest."

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What Is Borscht Made With

Borscht has become popular as a traditional Russian dish, but this beet soup originally came from the Ukraine. The recipes for borscht vary depending on the region and cook.

The Main Ingredient

Beets give the soup its color. Although the recipes vary, the rule of thumb is to chop or shred beets and saute them before putting them into the soup. Some add sugar while sauteing.

The Basic Recipe

The basic way to cook borscht includes chopped potatoes and cabbage boiled in pork broth mixed with sauteed beets, onions and carrots. The Russians serve borscht with sour cream.

Variable Ingredients

Many original borscht recipes contain beans, sausage and garlic. Some put mashed potatoes in borscht to get the effect of a spoon standing vertically in a pot.

History of the Recipe

Many Slavic peoples call borscht their national dish. The cossacks cooked the first borscht in 1699 after the Azov invasion. They simply mixed all their available ingredients into a soup.

History of the Name

The name of the soup comes from the Slavic word "bor" or "bur" which means "red," referring to the color of the soup. In Russia and the Ukraine, people still call the main ingredient of the soup "burak" (archaic for beet).

Tags: into soup

What Goes Into Caesar Dressing

Many varitations exist for Caesar dressing.

Caesar salad, along with Caesar dressing, is said to have been invented on the 4th of July in 1924 during a busy weekend at the restaurant of Caesar Cardini, who was short on supplies and created the concoction with what he had on hand. Although there are slight variations from the original recipe, the basic ingredients remain the same.

Oil

The most common element in all variations of Caesar dressing recipes is oil -- almost always olive oil. The exact amount varies, but it typically is in a higher quantities than other ingredients. If you don't have olive oil on hand, use vegetable oil -- but the dressing will likely lose some of the savory taste.

Worcestershire Sauce and Anchovies

Cardini's original recipe is said to have used Worcestershire sauce, however it's very common to see anchovies used in Caesar dressing. If you opt for anchovies, use either anchovy paste or purchase flat anchovies and mince them to make the amount needed.

Raw or Coddled Eggs

Some Caesar dressing recipes call for raw eggs, but there's a slight risk of salmonella bacteria. Although the pH level of most dressings is considered acidic enough to kill bacteria, many chefs use coddled or pasteurized eggs. Coddle an egg by bringing a pot of water to a fast boil, placing the egg in the boiling water and letting it cook for roughly 45 seconds before removing. Many chefs say coddled eggs make for a creamier dressing.

Other ingredients

Garlic, salt and Parmesan cheese are used in small amounts in most Caesar dressing recipes. Fresh crushed garlic, often in olive oil, wine vinegar and the freshly squeezed juice of a lemon or lime, are also all traditional ingredients. Vary your recipe by adding capers, Romano cheese or even a bit of Dijon mustard.

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Is Polenta Gluten Free

Corn is an important food for those who have celiac disease and are allergic to wheat and other gluten-containing grains. Polenta is a traditional corn-based dish that originated in northern Italy. In its most basic form, polenta contains only corn flour (cornmeal) and water, making it simple to make and gluten-free.

History

Corn was introduced into Italy in the 16th century and continues to be grown in the northern part of the country, specifically around the Po River Valley of the Lombardy, Veneto and Friuli regions. In these areas, corn became a main staple of the diet, and both the corn flour from which it is made and the final thick, creamy dish itself are called polenta. Earlier polenta-type dishes used wheat or other grains, but true polenta is made with cornmeal.

Function

Polenta can be made in various ways. The most basic recipe is simply 1 part cornmeal to 3 parts milk or water, cooked on a stove top until it forms the consistency of thick, creamy soup. Longer cooking times thicken the polenta, allowing you to cut it into shapes after it has cooled. Polenta can be served on its own as a porridge-type dish, or as a side dish with added cheese. Thickened polenta can be grilled, fried or baked. Traditional cornmeal dishes in northern Italy can include buckwheat as well as cornmeal. Buckwheat is also gluten free.

Types

Several types of cornmeal can be used to make polenta. Fine cornmeal cooks, softens and absorbs liquid more quickly, while coarse-ground cornmeal will retain a more rough texture. Cornmeal can also be bought as "steel-ground" or "stone-ground." Stone-ground cornmeal keeps more of the corn's hull and germ, which contain more fiber and nutrients such as vitamin E. Stone-ground corn should be stored in the refrigerator to keep it fresh longer and protect its nutrients. Steel-ground cornmeal removes most of the hull and germ, making it less nutritious.

Significance

Celiac disease is an intolerance to gluten from wheat and other grains like rye and barley. In Italy, children are tested for celiac before the age of 6 since the intestinal damage that can result from eating gluten-containing foods can lead to poor nutrient absorption and impaired growth and development. Celiac disease can cause numerous other disorders, including chronic headaches, skin rashes and decreased immune function. There is no standard testing for celiac in the United States, although it is estimated to affect 1 out of every 133 people. Knowing what foods are safe to eat can help anyone living with celiac stay healthy.

Considerations

While each of the ingredients in a basic polenta recipe--cornmeal and water or milk--is gluten-free, additional ingredients added to polenta may not be. If you use stock or broth that is not homemade, look for ingredients like maltodextrin, vegetable gum or protein, or modified food starch on the label. These may be derived from wheat or other gluten-containing sources and can cause illness in those with gluten intolerance.

Tags: wheat other, Celiac disease, corn flour, from wheat, from wheat other, hull germ

Remove A Wine Bottle Label To Save

Wine labels may be removed using one of two methods.

Many connoisseurs of wine save the labels from special bottles of wine as either token mementos or for decorative purposes. Wine bottle manufacturers use one of two methods to adhere labels to the bottles: either a tacky, glue-backed label or a water-soluble label. Your approach to removing the label from your bottle will be determined by which of these methods the manufacturer used. Always be sure to use the right removal method for your kind of label.

Instructions

Basics

1. Slide the razor blade under one corner of the label and pry up the tip of it. Remove the razor blade. If the label sticks to the blade, then it is a tacky label and you should use the heat method to remove it. If the label does not stick to the blade, then it is a water-soluble label and you should use the soak method to remove it.

2. Use the heat method or soak method to remove the label.

3. Place the label on acid-free, lignin-free paper to best preserve it. The label should stick to the paper.

Heat Method

4. Turn on your oven and set it to 350 degrees F. Allow the oven to fully heat up to the proper temperature before continuing.

5. Don oven mitts and place the bottle in the oven for five minutes. Use caution when handling the bottle, as it may feel slippery when handling it with oven mitts.

6. Remove the bottle from the oven and grip its neck with an oven mitt. Place the bottom of the bottle against a hard surface, with a coaster in between.

7. Slide the razor blade under the label on one side. Continue to hold the neck of the bottle firmly.

8. Use the razor to peel the edge of the label off the bottle. Set the razor aside.

9. Tug on the edge of the label gently to slowly peel it off the bottle. Take your time with this, or the label will develop creases.

Soak Method

10. Place a large vase or bucket in your sink. The container should be large enough to place your wine bottle in.

11. Add a small drop of liquid soap to the water.

12. Place your wine bottle in the container and begin to fill both the container and the bottle with hot tap water.

13. Allow the bottle to soak for five to eight hours. The label should peel off of its own accord. If it does not, you may assist it gently using the razor.

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Dry White Wines

About Dry White Wines

A dry white wine does not have a sweet taste, but often leaves a crisp taste in your mouth after sampling it. Common types of dry white wines include Chardonnay, Sauvignon Blanc, Riesling and Pinot Grigio.

Process

Dry white wines ferment for a longer period of time as compared to other wines. This causes almost the entire sugar content of the grapes to turn into alcohol.

Color

Wineries use multi-colored grapes to make white wine, but separate the skins from the grapes before the fermentation process begins. This allows the wine to maintain a white or yellowish color, regardless of the grape variety used to make it.

Flavoring

Different flavors of dry white wine result from the type of grape used, environmental factors during the growth cycle and the conditions of the cellar where wine storage occurs during fermentation.

Uses

According to DivineDinnerParty.com, pairing a dry white wine with chicken, seafood and spicy dishes enhances the flavor of food. You can also use white wine to add flavor to sauces when cooking.

Benefits

According to SheerBalance.com, dry white wines contain fewer calories than sweeter white wines. Migraine sufferers may find white wine less likely to contribute to a headache after consumption compared to red wine.

Tags: white wine, white wines, White Wines, white wines

Cottage Cheese Substitutes For Baking

Cottage cheese is an ingredient in many Italian dishes.

Cottage cheese is a dairy food often used for baking. Its mildness makes it easier to digest compared to most cheeses, but some people dislike the taste and texture. If you are vegetarian or vegan, you also have substitution options. Substitutes for cottage cheese are abundant and easy to obtain at any grocery store.

Typical Cottage Cheese Substitutes

Crumbled tofu is a healthy substitute for cottage cheese.

Substitute ricotta, sour cream or cream cheese for cottage cheese when you bake. The difference in cheese is virtually non-existent in baked lasagna, cannoli or cakes that call for cottage cheese. Sour cream offers a smooth, tangy taste, while cream cheese is thicker and richer. Ricotta is sweeter than cottage cheese, contains smaller curds and blends well in cheesecakes.

Vegan Substitutes

Because vegans avoid consuming dairy or meat products, cottage cheese is not a viable option when baking. Instead, substitute crumbled tofu for typical baked recipes that call for cottage cheese. Tofu's spongy texture and mildness resemble cottage cheese. It also absorbs flavors and spices well. Mash up tofu with a fork, add veggie Parmesan or garlic for added flavor in baked Italian dishes.

Vegetarian Substitutes

Use soy cheeses as a substitute for baking with cottage cheese. Most soy cheeses are vegetarian cheeses. Soy cheese usually resembles regular cheese because it is made with casein, a protein typically found in milk and cheese products. However, if you have dairy allergies, make sure to avoid soy cheeses that contain casein. Soy cheeses do vary in taste and texture, so choose your cottage cheese substitute carefully.

Yogurt Substitutes

Replace cottage cheese with yogurt cheese, plain yogurt or non-fat yogurt. Although cottage cheese contains more protein than low-fat and non-fat yogurt, some people prefer yogurt's consistency to cottage cheese in baked dishes. Natural Greek yogurt is another substitute because it has a closer resemblance to cottage cheese than regular yogurt. Greek yogurt has been strained to remove the whey, making a thick texture preferable for baking.

Tags: cottage cheese, cottage cheese, call cottage, call cottage cheese, cheese contains

Make A Healthy Omelet

Society doesn’t make having a healthy diet easy. It seems like all the really good, delicious food is horrible for you. This is especially the case with breakfast. But just because you’re dieting or wanting to eat healthy doesn’t mean you shouldn’t be able to enjoy a hearty breakfast. The following steps will show you make a delicious omelet that won’t tip the scales. It’s low in cholesterol too!

Instructions

Make a Healthy Omelet

1. Dice your onions and bell peppers to desired size.

2. Take your sliced ham and cut into smaller cubes. If you’d prefer to have sausage in your omelet, make sure that it’s turkey sausage.

3. Spray your skillet and turn the stove on to medium-high.

4. Dump the onions, peppers and ham into the skillet. Lightly grill.

5. Pour desired amount of liquid eggs into the skillet. Egg whites can be used in place of liquid eggs if you prefer.

6. As the eggs begin to cook, tear up your fat-free cheese and lay on top of the eggs, onions, ham and peppers.

7. Using a spatula, fold the eggs over onto itself and continue to let cook.

8. Remove and enjoy .

Tags: Healthy Omelet, into skillet, liquid eggs, Make Healthy, Make Healthy Omelet

Reheat Leftover Fish

Fried fish basket

You had a delicious dinner the night before, but now, the next morning, you have one of the most daunting tasks for any luncher: reheating fish. Here are some tips that may help you get the fish hot without ruining it.

Instructions

1. Fish tends to dry out quickly and become overcooked, so a good rule of thumb is cook it quickly.

2. If your choice of reheating is the oven, pre-heat it to around 320 degrees. Wrap leftover fish in aluminum foil. Leave the fish in the oven for around 15 minutes.

3. To reheat fish on the stove, wrap the fish in baking (not wax) paper and cook it in a skillet over medium heat for five minutes on each side. Use non-stick spray or a bit of water in the bottom of the skillet.

4. Can you reheat fish in the microwave? Yes, but it's a gamble. Again, quickness is the key. Put a little butter on the top of the fish filet, or reheat it in a shallow container with a little sauce or water in the bottom to prevent the fish from becoming tough.

5. Eating your leftover fish cold is always an option (as long as it was cooked properly the day before). Try cutting the fish in slices over salad greens with a nice dressing, or making a mayonnaise-based salad with celery.

Tags: leftover fish, reheat fish, water bottom

Is Bourbon The Best Alcohol For Cough Suppression

Bourbon is a whiskey made in America. For whiskey to be bourbon, it must be made of at least 51 percent corn. Although bourbon must be made according to specific regulations, it no longer needs to be made in the location of its origin, Bourbon County, Kentucky. Parents have been giving their children small amounts of bourbon for years to stop coughs and pacify them. Nowadays, in the age of alcoholism and abuse, it is controversial to give your child bourbon for a cough. Is bourbon the best cough suppressant?

Instructions

History

1. Bourbon was supposedly invented by a Baptist minister, Elijah Craig, around 1789, when he founded a distillery. It is not proven that Craig was the inventor of Bourbon, and his distillery was not located in Bourbon County. Pediatricians in the 19th and 20th century frequently recommended small amounts of whiskey (usually bourbon because of its pure distillation) for coughs. Starting in the late 1800s, however, it became controversial to give children or adults whiskey or bourbon for coughs because it promoted alcoholism.

Significance

2. Most recently, over-the-counter cough medicines have been proven to be ineffective against coughs. According to Dr. Richard Irwin in an article distributed by the Associated Press, "over-the-counter cough syrups generally contain drugs in too low a dose to be effective, or contain combination of drugs that have never been proven to treat coughs." Whiskey, brandy and bourbon have been thought by laymen to slow down the brain function and warm the chest, and numb the throat, discouraging the body from needing to cough. Most doctors advise against taking bourbon or other alcohol for coughs or colds because it can be severely dehydrating, and it is not medically proven that alcoholic beverages help coughs.

Function

3. Hot bourbon in the form of a Hot Toddy is arguably the most effective alcoholic cough suppressant. To make a Hot Toddy, heat a saucepan with a small amount of bourbon, a few teaspoons of honey, and a lemon wedge. Heat until the honey dissolves and the whiskey is warm. Drink slowly and follow with a glass of herbal tea or water to rehydrate. After drinking a Hot Toddy or other whiskey drinks, your chest will feel warm and you may feel tired. Make sure to hydrate yourself and eat a snack, as whiskey can lower blood sugar and dehydrate your body, especially if you have a fever. If you are feeling nauseous or unable to eat, do not drink whiskey when you are sick.

Effects

4. Because drinking alcohol is a controversial subject among doctors, there is no real proof that bourbon is the best alcohol for suppressing a cough. There is also no proof regarding the effectiveness of any alcohol on a cough or cold. According to the Buffalo Medical and Surgical Journal, written in 1878, bourbon and whiskey were the premiere alcoholic beverages being prescribed at the time by doctors for coughs and colds. Although bourbon and whiskey may be the traditional alcohol used to treat coughs, the medical proof in 1878 (approximately the time when doctors prescribing alcohol became controversial) was not sophisticated enough to suggest a scientific reason as to why alcohol was successful in treating coughs.

Warning

5. Do not give your child bourbon, whiskey, brandy or any other alcoholic substances. If you or your child is feeling sick, go to the doctor. If you have a history of alcohol abuse, do not medicate with alcohol. Doctors do not recommend using alcohol as medication.

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Use A Breadmaking Machine

Bread-making machines allow you to enjoy homemade bread fresh from your own kitchen. Just put the right amounts of the right ingredients into the machine, and in a few hours you'll be eating homemade artisan bread. Remember to always use the freshest ingredients possible, because they do make a difference.

Instructions

1. Assemble the bread-maker parts, which usually include the machine, pan and kneading paddle.

2. Fit the kneading paddle on the inside of the pan. There will be a shaped post which matches the hole in the paddle. The hole goes over this post, and the kneading paddle should be pushed all the way to the bottom of the pan.

3. Add ingredients to the bread maker, starting with the liquid, then the eggs or oil, salt, sugar, dried milk, dried herbs, whole-grain flours, refined flours and yeast. The order you put the ingredients into the pan makes a difference in the final product. For instance, it is important that you put the warm water in the pan first and the yeast in the pan at the end. This will prevent the yeast from activating too quickly.

4. Place the pan in the bread maker, close the lid and plug in the machine to turn it on.

5. Use the select button to choose the type of loaf you are going to make. Most models offer whole wheat, regular (also called basic or white) and dough. The amount of kneading, resting, rising and baking for these breads differs, so if you are in doubt and did not use whole-wheat flour, choose the basic cycle.

6. Press the start button and your bread maker will begin mixing the ingredients. When the bread is finished, it will automatically go into a warming cycle for up to two hours. Unplug the machine to turn it off. When the bread is finished baking, remove the pan and let the bread cool before turning it out onto a cutting board for slicing.

Tags: bread maker, kneading paddle, bread finished, ingredients into, machine turn, When bread, When bread finished

Pick A Riesling Wine

Riesling is made from what are considered some of the greatest white wine grapes in the world. Riesling is an unassuming wine from the Rhein and Mosul river valleys of Germany, and it is a wine that possesses remarkable versatility by being sweet and delicate, simple and complex, and spicy and fruity.

Instructions

1. Get to know the two types of Riesling. Johannisberg and White Riesling are considered to be the only true types of this white wine.

2. Know the overall flavors of Riesling. The predominant characteristics of all Rieslings are forward fruit flavors, often of peaches and apricots, and crisp, slight flinty (the mineral) undertones.

3. Understand the term Auslese. Riesling labeled Auslese have the lowest natural sugar content and are the least sweet of higher quality Riesling.

4. Learn about Beerenauslese. Riesling with this label have a medium level of natural sugar content and have a well-balanced level of sweetness and acidity.

5. Comprehend Trockenbeerenauslese. Riesling labels with this long moniker have the highest natural sugar content and are considered to be the sweetest of all Riesling.

6. Discover the imposters that pose as Riesling. The most common are Grey Riesling, Chauce Grey, Walschriesling and Missouri Riesling. These wines are most often made by a Riesling grape clone. They are not considered true Riesling and have contributed to the downfall of Riesling's reputation.

Tags: natural sugar, natural sugar content, sugar content, white wine, with this

Homemade Frozen Lemonade

Frozen lemonade is consumed as a frozen cocktail containing alcohol such as vodka or as a nonalcoholic beverage, allowing for a sweet-flavored dessert. Homemade frozen lemonade is a cost- and time-effective refreshment, requiring minimal ingredients and taking approximately five minutes to create. Frozen lemonade is typically served during the summer months.

Instructions

Preparation

1. Cut six lemons in half width-wise using a chef's knife. Remove the seeds from each lemon. Squeeze the juice into a bowl. Measure out one cup of lemon juice and pour it into a blender.

2. Pour one cup of granulated sugar into the blender. Place the lid on the blender. Blend the lemon juice and sugar for 30 seconds until a simple syrup forms.

3. Pour two cups of cold water into the blender. Add 1/2 cup of ice. Set the blender to crush so that the ice breaks into chips, or blend on a high speed. Blend and remove the lid.

4. Pour two cups of water into the blender. Add 1/2 cup of ice. Pour six ounces of vodka (optional) into the blender. Blend the mixture on a high speed until a slushy texture forms. Pour the frozen lemonade into glasses.

5. Spray whipped cream onto the lemonade in a circular motion that outlines the top of the glass, if desired. Add fruit , such as slices of lemons, limes or oranges. Place the remaining frozen lemonade in the freezer for up to three days.

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Pork & Onion Stirfry

Putting together a good pork and onion stir-fry involves choosing the right kind of pork and figuring out which seasoning you like best. Since stir-fries tend to highlight the natural flavors of foods, it's always best to use the freshest ingredients possible in your dish. Buy fresh pork from the meat counter of the supermarket and cook it the same day if possible. Using fresh vegetables will also enhance the overall taste and texture of the meal.

Instructions

1. Buy fresh pork tenderloin. This cut provides moist, tender meat perfect for this dish. Slice the loin in to thin pieces and use plain, or marinate in stir-fry sauce for one hour prior to cooking.

2. Cut the onions across the width in thin slices. You can use any type of onion you prefer: green, yellow or red. A sweet yellow onion, such as a Walla Walla, will work well with this dish, though the bright green and white of the slimmer green onion may make a better presentation. Though not commonly seen in Chinese cooking, red onions may also be used.

3. Slice the remaining vegetables into slim, stir-fry-style cuts. To keep the dish focused on the pork and onion, don't overpower the dish with other vegetables. One or two other vegetables, such as carrots, eggplant or mushrooms can round out your plate.

4. Heat the wok or skillet and add 1 to 2 tbsp. of sesame or peanut oil. When the oil slides easily around the pan, toss in 1 tbsp. of minced garlic and 2 tsp. of minced ginger, stirring frequently to prevent sticking. Cook for one minute and add the sliced pork.

5. When the pork begins to slightly brown, add the onions . Stir the food frequently and cook for one minute, or just until the onions begin to soften. Add any remaining vegetables and continue cooking until the pork is cooked through and the vegetables have softened but still retain a bit of crunch, about three to five minutes.

6. Add 2 or 3 tbsp. of stir-fry sauce (to taste) and stir into the entire mixture. Remove from the heat and pour over a bed of hot brown or white rice to serve.

Tags: cooking onions, fresh pork, other vegetables, pork onion, remaining vegetables

Facts Scotch Bonnet Peppers

Scotch bonnet peppers are round and come in a range of colors.

Scotch bonnet peppers, scientifically known as Capsicum chinense Jacq., is a chili pepper commonly found in the Caribbean. Both fresh and preserved Scotch bonnet peppers are used to provide the region's typical dishes, such as jerk chicken and rice and beans, with flavor and heat. Scotch bonnet peppers' round shape, pungent smell and high level of heat set them apart from such other chili peppers as jalapenos and cayenne peppers.

Appearance and Smell

The Scotch bonnet pepper has a circular and squashed shape with four or five lobes. The pepper starts out green but changes to a range of colors, including red, orange and bright yellow, as it matures. A mature Scotch bonnet pepper is about 1 1/2 to 2 inches in diameter with a length of up to 5 inches. The plant on which the pepper grows is small, generally less than 40 inches tall. The pepper has a pungent smell. It was even referred to as "Goat Pepper" in 1767 because people thought that it gave off the same aroma as a goat.

Origin

While the exact origin of the Scotch bonnet pepper is unclear, it is now recognized as one of the Caribbean's most cultivated chili peppers. It grows best in tropical climates, such as those found in Jamaica and the Cayman Islands. The Scotch bonnet pepper is one of Jamaica's major agricultural exports and can be found in almost all of the country's 14 parishes.

Heat

The Scotch bonnet pepper is one of the hottest chili peppers in the world. The Scoville scale, developed by Wilbur Scoville in 1912, measures the hotness of chili peppers and anything made from chili peppers in units from zero to 16 million. Scotch bonnet peppers have a heat rating of 100,000 to 350,000, similar to Habanero peppers. In comparison, Tabasco peppers have a heat rating of 30,000 to 50,000, while serrano peppers have a heat rating of 6,000 to 23,000.

Use

Fresh Scotch bonnet peppers can be consumed raw, but are more often used in cooking to flavor soups, rice and meat. In Jamaica and the rest of the Caribbean, Scotch bonnet peppers commonly are used to prepare jerk chicken and pork, peppered steak, peppered meat-filled pies and peppered shrimp. Bottles of hot sauces made from Scotch bonnet peppers, in which the peppers are preserved in a mixture of onions, carrots and vinegar, easily are found throughout the Caribbean. The peppers also are preserved through dehydration, which extends the shelf life of the peppers without sacrificing their taste and aroma.

Tags: Scotch bonnet, Scotch bonnet peppers, bonnet peppers, bonnet pepper, chili peppers, Scotch bonnet

Chicken Soup

Chicken soup is a great, therapeutic soup that many people eat when they have a cold. It is not known if it is a myth that the soup cures a cold or nourishes your body, but most people feel that it does. The soup is made in all cultures and is considered comfort food. There are several varieties and it can be made with many different ingredients.

History

Chicken soup was thought to be a cure for colds as far back as ancient Egypt, where it was actually prescribed by doctors, some historians say. Throughout the ages the soup has spread to all continents including the Americas, Europe and Africa. It has evolved and taken on many forms to fit the cultures that have adopted it.

Types

There are many types of chicken soup but the most common is a clear broth soup with egg noodles, bits of chicken and carrots and celery. This is the most classic form of the soup. Other varieties are chicken and rice soup (similar to clear broth but with rice), creamy chicken soup made with milk and cream, and chicken soup with dumpling, which consists of creamy or clear broth soup with biscuit dumplings on top.

Function

Chicken soup is mainly just a nourishing, tasty dish. Perhaps it works as a cold remedy due to some properties in the chicken bone marrow, which may be rich in nutrients. The combination of meats and vegetables, along with the hydrating qualities of the soup, could also help. Since the dish is always served hot, the warmth may also help soothe sinuses and ease the pain of a sore throat.

Geography

In Britain chicken soup is also popular but it is usually of the creamy variety and it has fewer vegetables. The clear broth type of chicken soup also has no noodles. In America and Canada, chicken soup almost always has some kind of noodle or rice in it. China has similar chicken broth soups with various roots and flavorings like ginger, ginseng and soy sauce. French chicken soup is flavored with thyme, white wine and garlic and made from bouillon created out of chicken base.

Significance

No matter how you prepare chicken soup, it is a popular dish. It was created out of necessity, however. Chicken soup was made from old hens whose meat is not good for roasting. In the cities where old hens are not plentiful enough, the soup is made from roasting chickens. This results in plumper meat in the soup and a more oily broth.

Tags: chicken soup, clear broth, soup made, made from, soup with, also help, broth soup

Prevent Cake From Sticking To The Pan

When baking a cake, you want to easily pull it from the pan it's cooked in. This helps when transferring the cake to the plate or platter you'll be serving it from. Using a non-stick surface is best, but if one is not available or you want to make sure you prevent the cake from sticking, follow these steps.

Instructions

1. Choose a pan for your cake. Use any shape you desire, and select the size based on the amount of cake you're making.

2. Cover the bottom and sides of the pan with aluminum foil. A non-stick variety works best. Press foil down and around all corners of the pan.

3. Spray the pan with the cooking spray of your choice or grease the pan. When greasing you can use butter, unsalted fat dusted with flour or anything else you normally use. Bake the cake until finished.

4. Cool the cake and slice it. Use a small spatula that will hold each piece as you lift each one onto a plate. As an added bonus, you'll have little to no clean-up for the cake pan.

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Cut Capsaicin Heat In Cooking

Look for brightly colored, firm pods with no cracks or black spots.

Many of the world's flavorful dishes, from exotic Indian curry to classic red chili with beans, feature the fiery kick of chili peppers. However, if you don't like hot food, or can't eat it due to a health condition such as acid reflux disease or IBS, don't worry. There are ways to turn down a recipe's heat without losing any flavor, so you can keep enjoying the foods you love.

Instructions

1. Choose lower-heat chilies. As a general rule, larger chilies are more mild than smaller chilies. For example, bell peppers have no heat at all, while poblano chilies and anaheims have far less spice than jalapenos, habeneros and cayenne peppers. If you're substituting milder chilies in a recipe that calls for hotter ones, you can also ask your market's produce manager which chili would work best.

2. Remove the ribs and seeds. The heat-producing glands on chili peppers are located in the ribs, and the seeds, which grow near the ribs, absorb much of the pod's capsaicin oil. Cut each chili's top off, slice in half, and use a paring knife to scrape off the ribs and seeds. Discard these.

3. Add dairy to a recipe. Milk is well known for its ability to cool down your tongue after you've eaten spicy salsa or other hot foods. Dairy products do the same thing when added to a recipes. Yogurt is a traditional ingredient in curry, and a little sour cream tastes great with chili or salsa.

4. Add sugar to your dish. Though you don't want to make a savory dish overly sweet, sugar also helps tame chilies by binding to the capsaicin molecules before your tongue can taste them. Choose your sweet ingredients based on what you are serving. Molasses and brown sugar both taste good in a spicy BBQ sauce, the sugar in ketchup goes well with chili, and a fruit chutney pairs perfectly with Thai curries.

Tags: ribs seeds, chili peppers, with chili, your tongue

Potato Latkes

Potato latkes made from finely shredded raw potato, egg and onion are commonly associated with the Jewish cuisine. Traditionally potato latkes are eaten during the Hanukkah festival in celebration of the miracle of oil in the Ancient Temple of Israel. Although the potato itself was not known at the time, practices of consuming foods fried in oil likely evolved to the use of potato latkes as a symbolic representation of the miracle of oil.

Types

Potato pancakes referred to as latkes or latkas are also known by a variety of names in other cultures and consumed for culinary reasons unrelated to Jewish celebrations. Potato pancakes probably evolved in part due to the high availability of potatoes and their relatively economic use.

Swedish Version

The Swedish version of potato latkes, called raggmunk are prepared with wheat flour, shredded potatoes, eggs and milk and fried in oil. The name "raggamunk" translates to hairy donuts and reflects the appearance created by shredded potatoes. Raggmunk are served with fried bacon or jam.

German and Austrian version

A German and Austrian variation of latkes, sold at roadside stands or festivals are called kartoffelpuffin or erapfelpuffin. These crispy potato cakes made from shredded unpeeled potatoes, onion, and egg are fried to golden brown in hot oil and topped with shredded cheeese.

Variations

The Irish version of potato latkes uses both shredded raw potatoes and left over mashed potatoes with the addition of onion, flour, egg and milk. These potato pancakes are fried in oil and served with applesauce or sour cream. Gahm-ja-juhn, the German version of potato latkes, includes grated carrots, green onion and cheese or ham served with a sauce of soy sauce and vinegar. Polish potato pancakes called Placki kartoflane differ from latkes only in presentation and in the fact that they are often fried in bacon fat to add flavor.

Benefits

Whether called potato pancakes, potato latkes or other names unique to each country, these crispy fried potatoes are often considered the food of peasants. They require basic ingredients commonly available in most households and provide an economical alternative for feeding a large family.

Basic Recipe

There are many varieties of Latkes, each made with the same basic recipe. To make latkes peel and shred one pound of white potatoes and dice 1/2 cup of sweet onion. Add one slightly beaten egg and salt and pepper to taste. Some versions call for the addition of 1/4 cup of flour and enough milk to create a smooth mixture. Mix thoroughly and drop by teaspoons into hot oil. Turn to brown both sides and serve with your choice of condiments.

Tags: potato latkes, potato latkes, served with, shredded potatoes, version potato

Benefit From Cumin Seed

Benefit From Cumin Seed

Cumin seed is a popular kitchen spice, but is also an age-old natural medicine. But that's not all, as you can also use cumin seeds as a nutritional supplement or home remedy for many common ailments.

Instructions

1. Keep cumin in your kitchen spice rack and use it in soups, salads, stews or to flavor meat. Not only do cumin seeds taste great, they are rich in antioxidants and have shown to have anti-cancer properties. There is evidence that the daily consumption of cumin seeds greatly reduces incidence of liver and stomach cancer.

2. Benefit from your favorite spice in other ways as well. Cumin seeds are thought to slightly increase metabolism while improving the absorption of vitamins and minerals. Cumin seeds also stimulate the production of enzymes which help the body to break down protein, fat, sugar and starch and help the liver to flush toxins from the body. In addition to other full-system benefits, cumin seeds boost the immune system and protect you from common contagious illnesses.

3. Drink tea made from cumin seeds to ease digestive disorders, as it helps to reduce gas, soothe indigestion, ease diarrhea and even calm nausea and morning sickness. To make tea, add 1 tsp. cumin seeds to 1 cup boiling water and reduce to simmer for 5 minutes. Remove from heat and cover for 10 minutes before drinking.

4. Make cumin seed tea and drink two or three times a day to help calm the symptoms of a cold or respiratory disorders as well. Cumin helps to reduce a fever, calm a cough and fight infection which causes a cold.

5. Apply cumin seeds to the skin to help heal boils, soothe insect bites and prevent infection in minor wounds. Prepare a paste by crushing the seeds with a mortar and pestle, adding just enough water for a smooth consistency. Apply directly to the affected areas and allow to dry.

Tags: cumin seeds, Benefit From, Benefit From Cumin, Cumin Seed, From Cumin

Recipes

Learn cook chicken manicotti with this easy chicken manicotti recipe. If you are looking for a quick chicken recipe for dinner tonight, try this manicotti recipe that's made with chicken.

Instructions

1. The first step to cooking chicken manicotti with this recipe is to coarsely chop the chicken.

2. The next step in cooking chicken manicotti with this recipe is to mix chicken, spinach, mushrooms, and onion together and stuff in manicotti noodles. Cover with sauce (sauce recipe follows in step 4).

3. Sprinkle with freshly grated Parmesan cheese and bake @ 350* until cheese

is melted and manicotti is heated through, about 20 to 25 minutes.

4. Sauce recipe: Melt butter in saucpan. Add flour. Stir into smooth paste. Add milk. Stir and cook for 10 minutes. Add salt, pepper, and nutmeg. Remove from heat and stir in egg yolks and cheese rapidly.

5. Chicken recipes are good recipes to learn to cook with. This chicken manicotti recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.

Tags: chicken manicotti, chicken manicotti with, learn cook, manicotti recipe, manicotti with, manicotti with this, with this

Plant An Almond Tree From A Seed

Plant an Almond Tree From a Seed

If you love almonds and have a sunny backyard, you can grow your own almond tree using the almond seed, even without gardening experience. Almond trees require cool winters and hot summers in order to thrive. Plant the almond seed in January or February, since early plantings bear the healthiest almond trees. Almond trees produce fragrant pink and white flowers and the almond nut, which is the fruit of the tree. However, it can take up to three years for the almond tree to reach maturity.

Instructions

1. Purchase a fresh, untreated almond that is still in its shell. Look in health food stores and gourmet markets for the highest quality almonds.

2. Crack open the almond shell using a nutcracker and remove the almond seed. Using the nutcracker, crack the almond seed, just enough to slightly split it open. Fill a small container with potting soil and plant the almond seed inside it. Leave a portion of the seed exposed above the soil surface. Place the planted seed in a sunny indoor location until it germinates. Water the seed just enough to keep the soil damp. Once the almond sprout appears, transplant the almond outdoors.

3. Use a shovel to dig a hole that is 1 ft. x 1 ft. wide and 12 inches deep in an outdoor location that receives plenty of sunlight. Plant the almond seed 4 to 6 inches in the soil and add fertilizer. Add enough soil to the hole until it's completely covered.

4. Water your growing almond tree regularly to keep the soil moisturized, but don't over-water. Over-watering can cause the almond tree to develop fungal and mold infections, which will reduce nut production.

5. Prune off any dead or diseased branches from your almond tree each year with pruning clippers. Prune in the late winter, before any new growths appear. Thin out any heavy growth of leaves and branches to help improve air circulation and increase sunlight penetration.

Tags: almond seed, almond tree, Almond Tree From, Almond trees, From Seed, just enough, keep soil

What Are Some Slightly Sweet White Wines

Some slightly sweet white wines make a good accompaniment to cheese.

White wines that are slightly sweet can have a variety of food pairings that drier red and white wines cannot. They can be more versatile and accompany many exotic and spicy Chinese, Indian and Thai dishes that do no pair well with other wines. Riesling, for instance, is one of the few wines that goes well with chocolate. Gewurztraminer can be served as an aperitif and accompaniment to many cheeses.

Riesling

Riesling is a slightly sweet, white wine that is somewhat spicy and characterized by its fresh, floral aroma. It can also have aromas of fresh apples and honey. Riesling pairs well with fish or seafood, and is one of several white wines that can accompany spicy Asian dishes as well as fish and seafood.

Gewurztraminer

Gewurztraminer is a white wine with a touch of spicy sweetness and fruity flavors of peaches and ripe apples. Its spicy aromas and full flavors make it a popular choice for Asian cuisine and an accompaniment to strong cheeses. Gewurztraminer is often served an an aperitif.

Chenin Blanc

Chenin Blanc is a very fruity white wine originally from the Loire valley of France where it is called Vouvray, and is now also produced in California and South Africa. It has fresh, floral aromas of honeysuckle and honey, with melon flavors that make it pair well with fish and seafood.

Viognier

This slightly sweet and relatively unknown white wine comes from the Rhone Valley of southern France and now California. Viognier is known for its bouquet of honeysuckle, citrus blossoms, ripe melon and peaches. The highly aromatic and fruity flavors of Viognier make it a good complement to seafood or chicken dishes. It can also pair well with Asian cuisine.

Tags: well with, slightly sweet, white wine, fish seafood, pair well

Greek Traditional Products

Greek salad is made with traditional Feta cheese.

Greece is famous for its Mediterranean cuisine because the warm climate makes it an ideal location to produce a range of high quality food and drink. Greek markets are abundant with home grown, locally produced traditional fare and many of these products are exported worldwide for everyone to enjoy. Eating and drinking tends to be a social occasion in Greece, and meal time can be a pleasant way to spend an afternoon or evening in the company of family or friends.

Olive Oil

The olive is a traditional, locally produced food that has cultural and historical significance for Greeks. The ancient Greeks used olives for lamp fuel and cooking. Today, Greek olives are predominantly used in the production of olive oil and Greece produces more than 430,000 tons annually. The best olive oil is the "extra virgin" variety which accounts for about 75 percent of the olive oil produced in Greece. Greek olive oil has a grassy aroma and a peppery or herbaceous, lemony taste. The Kalamata region of Greece is known to produce high quality oil because its mountainous location is favorable for growing plump olives ideal for pressing.

Feta Cheese

Cheese making has a long tradition in Greece, and feta, which is the national cheese, is Greek's most famous. Feta cheese is made from sheep or goats' milk which has rennet added to it to make it curdle. The curd is poured into molds to drain before being salted and cut into slices. The cheese is stored in barrels with salty water for two months until it is ready. Feta cheese is crumbly and white with a distinctive strong, sour flavor and salty taste. It is a common ingredient in Greek recipes including a classic Greek salad and traditional cheese pie. Feta cheese is exported all over the world.

Retsina

Retsina is a traditional white wine, produced solely in Greece where it has been made for over 3,000 years. Retsina wine is treated with pine resin and it was originally created so it could be preserved in pine barrels and shipped around the world. Retsina has a turpentine flavor. Retsina is one of the two national drinks of Greece, the other being Ouzo, a liquor flavored with anise.

Tags: Feta cheese, Greek salad, high quality, locally produced, world Retsina

Recipes

Recipe to make Chili. Want to make the best chili with red beans? Chili recipes like this one are easy and fun to cook! use this chili recipe to make chili for your friends or family tonight.

Instructions

1. Step one for cooking chili with this recipe is to clean chop and prepare the vegetables including the onion, zucchini, celery and peppers.

2. Step two for cooking chili with easy recipes like this recipe is to brown the beef and chop the ground beef up as it cooks.

3. Then, put in the vegetables and saute them for 5 - 10 min.

4. Add some minced garlic cloves and in the habanero peppers then sauté for a few more minutes.

5. Add a can (28oz) of diced tomatoes plus a small can of tomato paste (6oz) + 2-3 6oz cans full of water, more or less to preference, and simmer for 15-20.

6. Add a can of dark red kidney beans, a can of hot seasoned chili beans then add a packet of Chili seasoning by McCormick's or Lawry's, then simmer for 20 - 30 more minutes. *Adding extra chili powder, oregano, or extra cumin is good at this point too.

7. The final step in making the best chili with this recipe is to serve the chili with diced onions and shredded cheddar cheese on top!

Tags: chili with, this recipe, best chili, best chili with, chili with this, cooking chili

Ant Art Activities

Ants may be small, but ant art activities make for big fun.

During certain times of the year, ants seem to be everywhere. Incorporate these hard-working little insects into your next art project for kids. Whether your lesson revolves around insects themselves, the letter A, or even picnic foods, incorporate ant art activities into your lesson plans.

Fingerprint Ants

Use a child's fingerprint to depict an ant. Help kids draw pictures of ant hills on white paper, or cut out strips of brown construction paper to build ant hill collages on large blue construction paper backgrounds. Alternately, have the children prepare a picnic blanket with red-and-white checkered napkins glued to a paper plate with photos of favorite foods. Then help the children add a few black fingerprints onto the page to make it look like ants have invaded the artwork. Draw on legs and antennae with a black marker.

Human Ants

Help kids become ants with an easy headband art project. Instruct the children to decorate a strip of construction paper that is long enough to wrap around their heads, then glue two brown chenille stems on the front inside the loop of paper to become ant antennae. Then the children can parade around all day like marching ants going in and out of tunnels to collect food for the anthill citizens.

Egg Carton Ants

Help kids cut out three sections of an egg carton to represent the three segments of an ant's body. Have them paint the egg carton segments brown, black or red, and stick small chenille stems into the sides to make legs. Add more chenille stems to the head for antennae and glue on googly eyes to complete the little buggy pals.

Accordion Ants

Kids learn about the different parts of an ant's body with this cut-and-paste craft idea. Help the children cut shapes for an ant's three main body segments out of construction paper and glue them together in the proper order. Then have them accordion-fold six small strips of construction paper and glue them onto the body to make legs. Add googly eyes to the head to finish off the ant.

Tags: construction paper, chenille stems, Help kids, Ants Help, Ants Help kids, construction paper glue

Buy A Meat Cleaver

A meat cleaver is an essential implement in any large well-stocked kitchen. Meat cleavers are butchering implements but can be used for more than just hacking through large pieces of meat and bones. Getting the right size meat cleaver to suit your needs is not complicated.

Instructions

1. Start by knowing the difference between a meat cleaver and a Chinese cleaver. The two implements are nearly identical. Larger Chinese cleavers can be wielded like a meat cleaver, but the less expensive Chinese cleavers have stainless-steel blades and not the heavier, more expensive high-carbon steel of a meat cleaver.

2. Get the right size cleaver to do the intended duty. A huge butcher-shop-sized cleaver is unnecessary for the average kitchen. Although the size is impressive, large (five pounds or more) cleavers are not suited for home use.

3. Spend the extra money for a high-quality meat cleaver. A good-quality blade will last a lifetime and is money well spent. The high-carbon steel of a well-crafted meat cleaver blade can be sharpened with a much finer edge and will hold up well against bones and hard chopping.

4. Check fit and material of the handle to be certain the meat cleaver's handle is made of a top-quality material. A cleaver's handle should fit comfortably in the hand and allow for maximum grip. The handle should also be long enough to counter balance the weight of the blade. Test the fit of the cleaver before buying.

5. Buy a meat cleaver for butchering. The meat cleaver is a butcher's tool, and it is not for cutting up already portioned meats. A meat cleaver is the tool for anyone who does a lot of home butchering, but not appropriate for everyday cutting and slicing.

Tags: meat cleaver, Chinese cleavers, cleaver handle, handle should, high-carbon steel, right size

Why Do We Put Olives In Martinis

Some say the olive is the best part of a martini. Martini drinkers often claim that garnishing the beverage with olives gives it an extra kick of flavor. Cocktail party-goers insist that the simple olive garnish turns gin and vermouth into a martini.

The Facts

The olive has its positive health effects, but it's hardly the reason why it's a necessary ingredient in a great martini. Bar olives used in the drink are preserved in brine and their salty flavor alters the taste of the drink.

Martinis are typically garnished with three olives; any additional are served on the side. Many recipes for the classic cocktail recommend using gourmet olives to embellish the drink.

Eating Martini Olives

Dedicated martini drinkers savor the olives at the end of the drink. Olives soak up some of the gin and vermouth, giving them a unique taste.

When the drink comes with more than one olive, martini lovers typically eat one olive with the first sip, using a cocktail pick or just swallowing. The second or last olive is swallowed with the last of the drink.

History

There is no definitive story on the creation of the martini, but folklore suggests the drink was first mixed during the California Gold Rush.

"In 1849, a miner struck it rich and was returning to San Francisco. The miner, arriving in Martinez, the first large town he hit, wanted to celebrate. He walked into our leading bar and asked for champagne," according to the City of Martinez website. Champagne was not available. "However, the bartender told him (the miner) that he had something much better than champagne and served a drink which the bartender said was a 'Martinez Special'. The miner liked the drink and ordered for the house. Over a period of years the name Martinez became martini."

Types of Martini Olives

No matter what type of olive you use, always use fresh ones. Old olives will ruin a martini.

There are countless types of olives that can be added to a martini. In addition to the typical bar cocktail olive, gourmet olives stuffed with garlic, blue cheese, onion, anchovies or almonds may also be used to give a martini a more distinctive flavor.

Misconceptions

Recipes that call for cocktail onions instead of olives do not make a true martini; they make a Gibson. The olive garnish is what makes the martini cocktail. When other garnishes are used, it becomes an entirely different beverage.

Tags: gourmet olives, olive garnish