Make Fajitas

Classic Tex Mex fajitas consist of juicy strips of steak combined with colorful bell peppers and onions, all wrapped up in a warm tortilla. A bit of fresh jalapeno pepper will give the fajitas a little bit of firepower.

Instructions

1. Slice the sirloin steak into thin strips, cutting across the grain of the meat. Slice any long slices in half.

2. Place the strips in a zip close bag and add the jalapeno pepper and rice vinegar. Close the bag and turn it to make sure the meat is completely coated. Refrigerate the meat overnight or for at least 3 hours.

3. Remove the meat from the refrigerator and take it out of the bag. Discard the marinade.

4. Heat the canola oil in a heavy skillet over high heat and cook the meat for about 4 minutes, or until it's just barely pink in the middle. Move it to a plate and set it aside.

5. Place bell pepper strips. sliced thin, in the skillet with the onion and garlic and cook the mixture over high heat for 3 to 4 minutes or until the vegetables are slightly tender. Sprinkle Mexican seasoning or fajita seasoning over the top.

6. Put the cooked steak back in the skillet and cook just until they're heated through.

7. Spoon the fajita mixture into warm tortillas, and serve with salsa, sour cream or other toppings.

Tags: high heat, jalapeno pepper, minutes until, over high, over high heat

Serve A Cheese Plate

When looking for healthy alternatives to chips and dip or other prepackaged snacks full of artificial preservatives, many moms want to know serve a cheese plate for kids. Many kids seem to take better to finger foods and these calcium enriched small bites on a fun style platter will make it a sure fire treat that your children will devour to the last crumb. There's no rule that states that good afternoon snacks have to be boring!

Instructions

1. Get a larger serving platter. You can even buy colorful plastic ones for cheap at your local store that sells everything for one dollar but any larger one will do. To make it prettier, you can cover the bottom with colorful saran wrap to place the cheeses on when you're ready to put them on the platter.

2. Buy some of your kids favorite block cheeses. Throw in a few new ones that you'd like them to try as well. For an even funner homemade idea, see the resource section after this article for make your own at home for an afternoon snack!

3. Place a smaller bowl in the center of the serving platter. Fill it with cottage cheese or a cheese ball for dipping the other cheese into. (This makes it almost like a chip and dip platter!) See the resource section for make your own ball.

4. Use a little paring knife to slice the different cheeses. The smaller blade and handle will give you more control on how you cut the block up. Experiment with different shapes and sizes when trying to figure out serve a cheese plate for kids. You can just slice them off in rectangles or cut them all up in small cubes. To do this, just slice a thicker rectangle off the cube, then cut that into fourths. They don't have to be perfect, children just like different.

5. Put a colorful toothpick in each piece of cheese. Buy the toothpicks that have the plastic streamers hanging off the end. If you can't find those anywhere, get some food coloring drops and mix them in water like you would for Easter egg coloring. Leave the toothpicks in the homemade dye until the desired hues are reached. Place one in each individual slice for easy finger grabbing.

6. Scrunch up small pieces of the colored saran wrap. Put them on the large serving platter around the bowl of cottage cheese and place the individual bites of different cheeses on the wrap. You can create a pattern like setting them up in circles that start small in the center and get larger towards the rim or just scatter the different flavors randomly.

7. Slice up some apples to put them on the platter along side the cheeses. This is especially good with a sharp cheddar. You can also add crackers or any other finger foods that your children like for variety.

8. Present them in style. When trying to figure out serve a cheese plate for kids that they will truly enjoy for an afternoon snack, make it a mini-party. All you have to do is buy some colorful plastic cups that match the saran wrap to serve their drinks in and you have an instant treat. The bonus for you is the easy cleanup. All you have to do is wash the platter. Everything else can just be tossed!

Tags: cheese plate, cheese plate kids, plate kids, saran wrap, serve cheese

Typical Breakfast Foods

Eggs, bacon and bread are typical parts of breakfast.

The term "breakfast" was first used in the mid-15th century and can still be broken apart into its two original root words: "break" and "fast." The word refers to breaking the fast you maintained while sleeping; breakfast therefore obviously refers to the first meal of the day. While you might consume any of a large variety of foods for breakfast, there are some typical breakfast foods that you probably recognize.

Toast

Toast is a common part of many breakfasts. You may eat it by itself or use it as a side for any other breakfast dish. It may be plain, spread with butter or topped with jelly or jam. If you are eating it as part of a more complex breakfast, you may use it to sop up the remnants of other parts of the breakfast.

Eggs

Chicken eggs are a common breakfast food. You can prepare them in a variety of ways; stir them constantly while they cook for scrambled eggs, fry them without stirring for sunny-side-up or fold a sheet of cooked eggs over other ingredients for an omelet.

Bacon

Fried bacon is generally not a breakfast all by itself, but it is a common side dish to go along with eggs, toast or other breakfast foods.

Cereal

Cereal can be either hot or cold depending on your preference and style. It is commonly prepared by putting your desired amount of dry cereal into a bowl and then pouring cold milk over it. Top with fresh fruit or sprinkle with sugar if desired, then eat with a spoon.

Oatmeal

Oatmeal is a breakfast food made by pouring hot water or milk over various oat products (ground oats, steel-cut oats and rolled oats all make slightly different kinds of breakfast oatmeal). You may add more or less liquid to make your oatmeal runnier or thicker. If you do not like the flavor of plain oatmeal, liven it up with sugar, honey, maple syrup or fresh fruit.

Pancakes

Pancakes are relatively thin, flat, golden-brown cakes made by gently frying batter in a pan. They tend to be sweet and fluffy. For a traditional pancake experience, top these items with butter and maple syrup and eat them while they are hot.

Waffles

Waffles are similar to pancakes in terms of flavor but have a completely different texture. They are made in a mold that gives them a grid-like pattern of square indentations. This results in waffles being stiffer and crispier than pancakes. Like pancakes, however, you can eat them with butter and maple syrup.

Fresh Fruit

For the health-conscious, fresh fruit is a common breakfast choice. Some typical options include grapefruit, strawberries, bananas, assorted berries and apples.

Tags: maple syrup, with butter, breakfast food, breakfast foods, butter maple, butter maple syrup, common breakfast

Make A Spicy Taco Sauce

Make a Spicy Taco Sauce

Spice up your tacos, quesadillas or sandwiches with this taco sauce recipe. You can add as many or as few ingredients as you want. This homemade spicy taco sauce can be easy to make, and it tastes better than what you get in the grocery store.

Instructions

1. Start with a knife or a food processor. Peel and dice 4 cups of medium tomatoes. You can also use two cans, or 28 ounces, of whole tomatoes. Chop one small onion and cut one green bell pepper into diced pieces.

2. Combine the ingredients from Step 1 in a large saucepan. Wear rubber gloves before touching the hot peppers. Dice or cut into smaller strips 3 teaspoons of jalapeno peppers to add to the saucepan. Also, add a 4-ounce can of green chiles.

3. Remove the gloves and wash your hands so that you don't burn your eyes or face. Simmer all of the ingredients, along with 2 teaspoons of lemon juice, for one hour at a stove temperature of 95 to 100 degrees F. Stir occasionally to blend.

4. Add 1/2 teaspoon each of cilantro, parsley and cumin, 1 teaspoon salt, 1/4 teaspoon garlic powder and cayenne pepper to taste. Stir the taco sauce mixture, then simmer again for 45 minutes. Serve the sauce immediately, or let it cool so that it can be refrigerated. Store the spicy taco sauce in an airtight container and refrigerate it until it's ready to be eaten.

Tags: Make Spicy, Make Spicy Taco, spicy taco, Spicy Taco, taco sauce, Taco Sauce, taco sauce

Make Crispy Hot Wings

Chicken wings are a party favorite. Learn make them in your own kitchen.

If you have ever been to a restaurant for chicken wings, you may be impressed with the crispness and the spiciness of the sauce. If you think that take-out wings are too difficult to make at home, think again. Chicken is one of the easiest meats to cook. With just a few tips and some encouragement from your hungry family, you can be on your way to cooking some better-than-restaurant crispy hot wings.

Instructions

1. Place the chicken wings in a large mixing bowl. Pour in the hot sauce and mix to completely coat the wings in sauce. Cover the bowl and place in the refrigerator for two hours.

2. Melt the butter in a sauce pan.

3. Pour flour into a medium size mixing bowl. Add salt and pepper.

4. Beat two eggs and combine with the melted butter. Remove the wings from the fridge. Dip the wings, one at a time, in the egg-and-butter combination, then dip in the flour mixture, coating entirely. Once they are all completely coated, return the wings to the large bowl and place in the fridge for a few minutes.

5. Pour oil to an inch deep into a large frying pan. Heat the oil to about 375 degrees F before adding the chicken to the frying pan.

6. Cook the wings in the oil until deep-fried, crispy and brown.

Tags: bowl place, chicken wings, mixing bowl, wings large

Freeze Gouda Cheese

Gouda cheese is an excellent addition to any appetizer buffet.

Some of the best deals on gouda require the consumer to purchase large quantities of the cheese. There is often no need to use all of the cheese immediately, but storing gouda cheese can sometimes prove damaging to the cheese. Luckily, storing gouda cheese can be done successfully, with a few precautions.

Instructions

1. Cut the cheese into sections no larger than 1/2 pound using the knife. Make sure the portions are cut into shapes that will fit easily into a zip-top bag.

2. Place each portion of cheese into a separate bag. With each bag, fold the bag around the cheese to force as much air out of the bag before sealing the bag shut.

3. Freeze the cheese in increments of 20 minutes. Between each increment of freezing, let the cheese stand for 5 minutes at room temperature. This will help to prevent ice crystals from forming inside the cheese and ruining the texture. Repeat this procedure at least six times before leaving the cheese in the freezer for good.

Tags: cheese into, gouda cheese, storing gouda, storing gouda cheese

Types Of Wheat Thins

Original Wheat Thins are made in part from whole wheat.

Wheat Thins are a kind of toasted cracker manufactured by Nabisco. They are made using a woven texture, which results in a crunchy cracker that is often served with dips and cheeses. Over the years that Wheat Thins have existed, Nabisco has expanded on the repertoire of different kinds of Wheat Thins crackers, offering a wide range of different flavors and health-conscious choices for those who like the originals but want something more.

Originals

The original flavor of Wheat Thins are made in part with whole grain flour and they come in a variety of box sizes, including the standard 10-ounce box, 1.25-ounce individual serving packs and 4-ounce and 16-ounce boxes.

Healthy Variations

A number of health oriented variations of Wheat Thins are available as well. These include reduced fat crackers in 9-ounce and 14.5-ounce sizes, Fiber Select 5 Grain in 8-ounce packages, Fiber Select Garden Vegetable in 7.5-ounce packages and ordinary multigrain crackers in 9.5-ounce packages.

Baked Wheat Thins

There are also a number of baked varieties for those who prefer not to eat the toasted variety of the crackers. These include Parmesan Basil baked crackers in 9.5 oz packages, Multigrain baked crackers in 15-ounce packages, Whole Grain baked crackers in 10-ounce packages and Sundried Tomato and Basil baked crackers in 9.5-ounce packages.

Flavors

In addition to the health varieties mentioned above, ordinary Wheat Thins crackers are available in a three additional flavors for the toasted variety of the crackers. These include Ranch flavor in 9.5-ounce packages, Hint of Salt crackers in 10-ounce packages and Sun Dried Tomato and Basil in 15-ounce family-size packages.

Flat Bread and Other Varieties

Two flavors of Wheat Thins flatbread crackers are available, Garlic and Parsley flavor and Tuscan Herb flavor. Both come in 5.5-ounce packages. In addition, a variation on the original Wheat Thins crackers is available in the Wheat Thins Big crackers, which are similar in taste and texture to the traditional Wheat Thins crackers but are larger in size than the original. They come in 8-ounce packages.

Toasted Chips

Finally, two variations of Nabisco Toasted Chips are also labeled with the Wheat Thins moniker. These include Great Plains Multigrain and Garden Valley Veggie flavors, both available in 8-ounce packages.

Tags: Wheat Thins, 5-ounce packages, Thins crackers, Wheat Thins crackers, baked crackers

Cook Glutinous Rice

A bamboo steamer can be used to steam your rice.

Glutinous rice, commonly referred to as sticky rice, is short-grained and has a gluey consistency when cooked. Glutinous rice has a different composition from other varieties and must be prepared in its own fashion. Begin making the rice 6 hours before you need to cook your meal, as it must soak before the steaming process. The final product will be sticky, soft rice, which will hold any shape you mold it into.

Instructions

1. Pour the glutinous rice into a mixing bowl. Add enough water to the bowl to cover the rice. Cover the bowl with plastic wrap and leave it at room temperature for 6 hours.

2. Place a large pot over high heat and set a bamboo steamer in the bottom. If the steamer does not fit inside the pot, the rice will not cook properly. Pour enough water into the pot to come up to the level of the slotted area of the bamboo steamer.

3. Lay a piece of cheesecloth over the slotted section in the bottom of the bamboo steamer. Pour the soaked glutinous rice onto the cheesecloth and cover the pot with a lid.

4. Steam the glutinous rice for 20 minutes. Remove the pot from the heat. Allow the rice to set for 10 minutes before removing it from the steamer.

Tags: bamboo steamer, enough water, Glutinous rice, rice minutes

Grill Catfish

Catfish get their name because the barbels, or whiskers, resemble cat whiskers. In the U.S., we typically eat the channel or the blue species. Nutritionally, it is high in protein and low in unhealthy fats plus contains many vitamins and minerals. Grilling catfish can help retain its good qualities and taste. Although typically breaded with cornmeal and fried, catfish cooked on the grill makes a great, healthy meal.

Instructions

1. Use tin foil to cook fish on the grill. This foil will prevent it from sticking to the grates and keep the seasoning confined to intensify its flavor.

2. Cook on a medium hot grill for about 4 to 6 minutes per side. To see if it's done, make sure it flakes when pricked with a fork.

3. Make a marinade with oil so it won't stick to the grates. You can also simply rub the catfish with oil prior to seasoning. Also, baste it with the marinade you choose several times while it's cooking.

4. Consider using nonstick tools so it won't stick. Individual grill baskets hold an entire fish for easing flipping or porcelain baskets make cooking delicate foods easier.

5. Consider an indirect cooking method with charcoal. Place the same amount of charcoal on either side of the grill and cook the fish in the middle grate. This method allows the fish to cook the center without burning the sides.

6. Try the same indirect cooking method with a gas grill. After preheating, simply turn off the heat when you're ready to cook the fish.

Tags: cook fish, cooking method, cooking method with, indirect cooking, indirect cooking method

Peanut Butter Salad

Peanut butter salad is a cold noodle dish with a spicy peanut sauce.

Peanut butter salad is another name for cold-noodle salad with a spiced peanut butter sauce. It's similar to a Thai entree called Pad Thai, which is made with rice noodles and served hot. You can use different types of pasta for this dish, like fettuccine, angel hair or bow tie noodles.

Instructions

Peanut Butter Salad

1. Boil 1 cup of pasta. Drain the pasta in a colander, rinse it with cold water and return it to the pot.

2. Place 1/4 cup of salted peanuts in a nut grinder. Grind them into small pieces.

3. Chop 1/4 cup of scallions and 1/2 cup of fresh cilantro into small pieces on a chopping board.

4. Put 1/2 cup of peanut butter in a blender.

5. Grate 1/2 tsp. of lime zest from the rind of a lime with a lemon grater or a lemon zester. Rinse the grating tool.

6. Grate 1 tbsp. of fresh ginger with the grating tool.

7. Add the grated lime zest and ginger to the blender.

8. Pour 1/4 cup of rice vinegar into the blender.

9. Add 1/2 tsp. of kosher salt, 2 tbsp. soy sauce and 1 dash of hot pepper sauce to the peanut butter sauce.

10. Gradually add 2/3 of a cup of canola oil to the peanut butter sauce. Pour a little bit of oil into the blender, turn it off, press the oil into the peanut butter with a long-handled wooden spoon and turn the blender back on to evenly combine the oil with the other ingredients.

11. Shut off the blender. Scoop the peanut butter sauce out with the wooden spoon and put it onto the pasta.

12. Toss the pasta with a fork to thoroughly blend it with the sauce.

13. Drop the chopped peanuts, cilantro and scallions into the pasta and toss it again with the fork until completely blended.

14. Put the pasta in a covered serving dish and refrigerate it for at least two hours before serving.

Tags: butter sauce, peanut butter sauce, peanut butter, peanut butter, Butter Salad, butter salad

Make A Bogart Cocktail

Cocktaill with ice cubes.

A Bogart cocktail is a sweet and complex drink, named after the legendary American actor Humphrey Bogart. Bogart was the star of many classic films including "The Big Sleep," "The Maltese Falcon," "The African Queen," "The Treasure of the Sierra Madre," "Key Largo" and of course, "Casablanca." The Bogart cocktail makes an excellent accompaniment to a simple dessert after a fine meal, though it can be served on its own as a digestif if desired. This recipe makes one Bogart cocktail.

Instructions

1. Fill a cocktail shaker half-full with crushed ice.

2. Add the apple brandy, brandy, lemon syrup, lime syrup and vanilla vodka to the cocktail shaker.

3. Cover the cocktail shaker with the palm of your hand or the supplied top and shake vigorously for 10 to 15 seconds.

4. Strain the contents of the cocktail shaker into a chilled cocktail glass.

5. Garnish the cocktail with a fresh lemon wheel and a fresh lime wheel. Serve immediately.

Tags: cocktail shaker, Bogart cocktail

Fun Snacks For Kids

Fun Snacks for Kids

An abundance of fun snacks for kids can be found down almost every aisle in the grocery store. Parents have a difficult time finding healthy snacks that will compare with the sugary, fried or fast foods so readily available. It takes a special talent to create healthy snacks that your children will actually eat and not complain about. The biggest secret about getting your children to try new healthy alternative snacks is to let them participate in the preparation. Kids love learning new things and they love to help.

Ants on a Log

This is an old time favorite and requires only three ingredients and no cooking. After washing and drying celery, fill the groove with peanut butter and garnish with raisins.

Vegetables and Dip

If your child is too young you don't want them to cut the vegetables, but they can fill small cups with ranch dip. Make a game of it and call broccoli florets "little trees" and cauliflower "little bushes." Add some cherry or grape tomatoes and mini carrots so the vegetables are just their size.

Fruit Kabobs

Cut fruit into child-size pieces and have the kids layer them on wooden skewers. This is a great snack, but also works for dessert.

Fruit and Dip

Make a healthy fruit dip with plain yogurt, raw honey and cinnamon. Serve it to your kids with a variety of finger-size fruits.

Fruit Smoothies

What child doesn't like bananas and strawberries? Let the kids pick which fruits they'd like to put in their smoothie and then let them drop them into the blender.

Muffins

Make some healthy oatmeal muffins and let the kids frost them with a cream cheese icing made from low-fat cream cheese, raw honey and cinnamon. Make sure the cream cheese is softened so the kids will have an easier time of mixing the icing. Call them "Cupfins" or "Muffcakes" and they will think they have a special type of cupcake for their snack.

Granola

Toast oatmeal, nuts and sugarless coconut in the oven. Add some chopped dried fruit and serve the entire package in a colorful paper cup.

Tags: cream cheese, healthy snacks, healthy snacks that, honey cinnamon, Snacks Kids, snacks that

Dehydrate Lemon Juice Dip

You can dehydrate dips for later use.

Dehydrated dips become a powder that you can save for a later occasion. Unfortunately, dehydrating does take some time and effort, and ovens do not work well for the process. A food dehydrator properly removes moisture. Powdered dips will last for weeks as long as you keep them refrigerated, so feel free to make them far in advance. Lemon dip powder is particularly useful for later use with yogurt or sour cream, since the powder will not curdle the milk.

Instructions

1. Mix the lemon juice, mustard, lemon zest, and garlic in a bowl. Add salt and pepper to taste.

2. Pour the mixture into the dehydrator sheet. Put the sheet into the dehydrator.

3. Cook the mixture at 140 degrees Fahrenheit for four to 12 hours until the mixture has become a brittle layer.

4. Crumble the layer into an airtight container and store in the refrigerator for up to three weeks. Add the powder to sour cream, mayonnaise, or yogurt to reconstitute.

Tags: into dehydrator, sour cream

Red Wine Benefits For Women

Red Wine Benefits for Women

Ladies, sit back and enjoy a glass of wine after a hard day of work. Research has shown drinking a glass of red wine in moderation may provide health benefits for women. Researchers still have much to study in the red wine vs. health debate, so consult a physician before consuming red wine and drink in moderation.

Benefits

Antioxidants found in the skin of red wine grapes can have beneficial effects in women. Red wines can help prevent some cancers and heart disease, while also reducing inflammations caused by arthritis. One study determined that revesterol, an antioxidant found in the red wine grape skins, might inhibit tumor development in some cancers. Other studies have shown women who drink one to two glasses of wine daily have 5 to 8 percent denser bones, preventing injuries. Another study noted this same antioxidant helped form nerve cells, which may help treat Parkinson's, Alzheimer's and other neurological diseases.

Negatives

Excessive drinking of red wine or alcohol can lead to negative health effects for women. Many times excessive drinking can foster weight gain and addiction problems. It can cause a rise in the levels of LDL cholesterol, the bad cholesterol. In addition, studies have shown that red wine increases estrogen levels in women, possibly forming an association between breast cancer and red wine or alcohol intake. Red wine and other alcohol can impair judgment and the decision-making process. Always use caution.

History

French women have drunk red wine for years while eating a diet rich in saturated fats. However, the French suffer a relatively low incidence of heart disease. Dr. Serge Renaud, in the early 1990s, coined the term "The French Paradox" to describe this phenomenon. After this, red wine consumption increased about 44 percent. This proclamation opened the door for researchers to study the various components in red wine and its effects on the human body and women.

Types

Researchers have studied various types of wine grapes to determine their overall benefit. Some red wine grapes have higher concentrations of flavonoids, a type of antioxidant present in the grape skin. Researchers at California University, Davis determined cabernet sauvignon grapes, followed by petite syrah and pinot noir, have the highest concentrations of flavonoids. The researchers also discovered red zinfandels and merlot possess fewer flavonoids. For women who prefer white wines, the amount of flavonoid present is significantly lower and the benefit is less. Generally, the sweeter the wine, the fewer the flavonoids. Your best bet is a dry red wine.

Quantity

One serving of red wine is four to five ounces. For maximum benefit, women should consume only one or two servings per day. Those consuming more than two servings a day face an increased risk for elevated fat in the bloodstream, nerve cell damage, and pancreas and liver damage. For those non-drinkers, starting to drink red wine is not appropriate. Studies have shown occasional or binge drinkers have higher mortality rates than moderate, regular drinkers. Consuming a moderate amount of red wine is limited to healthy individuals. Consult a physician before consuming red wine.

Tags: have shown, wine grapes, before consuming, before consuming wine, Benefits Women, concentrations flavonoids

Cook Green Chili

Green Chili

Green chili is a simple meal, yet distinctly satisfying. Follow this recipe exactly or adjust it as desired. Green chili can be prepared in less than an hour and then simmered on the stove for a few more hours to allow the flavors to blend. Serve green chili with tortilla chips and a salad for a light, yet satisfying, meal. This recipe will serve between 8 and 10.

Instructions

1. Mince the garlic cloves with the garlic press. Dice the chilies and chop the onions.

2. Place the stew meat in the stock pot. Add the garlic and the pepper. Begin to cook the beef over medium heat. Sprinkle the flour onto the meat when it is approximately half browned, and continue browning.

3. Add the tomatoes, beef broth, water, green chilies and chopped onion to the stock pot. Increase the burner heat to medium high until the mixture boils and then reduce the heat to low.

4. Cook the chili on low for 1 hour, stirring often.

5. Taste the chili. Adjust any seasonings, if necessary. Add more salt, pepper, garlic or chilies if desired.

6. Simmer the chili for 1 more hour and remove from the heat.

Tags: heat Cook

Make Pumpkin Ice Cream

Pumpkin ice cream is just like pumpkin pie - but there's no hassle with making a crust. Yields about 1 1/2 quarts.

Instructions

1. Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about six minutes.

2. Whisk eggs in a medium bowl. Gradually whisk 1 c. of the warm cream mixture into the bowl with the eggs.

3. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil.

4. Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature.

5. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.

6. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions.

7. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.

Tags: until mixture, cream maker, medium bowl, stirring until, stirring until mixture

Make Christmas Champagne Punch

Christmas offers a wonderful opportunity to entertain family and friends. Many people choose to hold an open house or sponsor a traveling dinner during the holidays. No matter the specific type of dinner or party, however, providing something sparkling and fresh to drink is an absolute necessity. However, providing wine or champagne for everyone may not be financially feasible. A great alternative to that is providing a sparkling champagne punch instead. Here is a recipe that should suit almost everyone's needs.

Instructions

1. Determine how many punch bowls of champagne punch are likely to be needed. An average size punch bowl will serve between 12 and 18 people.

2. Calculate the amount of each product necessary in order to make the punch. It's better to have too much punch than not enough.

3. Gather the ingredients together. Make a trip to the store to purchase everything as needed.

4. Thoroughly chill the champagne, cranberry cocktail and soda before making the punch.

5. Semi-thaw the frozen lemonade. You want it soft enough to be removed from the can easily but not in total liquid form.

6. When you are ready to put the punch together, open the champagne. Be sure not to shake the bottle before opening.

7. Put 1/4 of the cranberry cocktail (about 12 oz.), soda and the frozen lemonade (about 6 oz.) into each punch bowl. Stir all together until the lemonade is totally thawed. Taste the drink for tartness and sweetness, adding water by 1/4 cup amounts until you achieve the flavor desired.

8. Pour 1/2 bottle of champagne (roughly 12 oz) into each punch bowl. Add enough ice to keep the ingredients properly chilled.

9. Float a few fresh cranberries on top of the punch for color and décor. Serve immediately or refrigerate until ready to serve.

Tags: punch bowl, champagne punch, cranberry cocktail, each punch, each punch bowl, frozen lemonade, into each

Make Pinwheel Mini Sandwiches

Fill a tortilla with your choice of meat, cheese and vegetables.

Pinwheel mini sandwiches are made with a wrap filled with your favorite ingredients and then cut into slices. They are great for occasions such as special-event catering and birthday parties. You can make this type of sandwich with any ingredients you like, which means it can be a low-fat and healthy snack or lunch to eat at home or bring with you to work or school.

Instructions

1. Choose what kind of wrap you want to use. Flour tortillas work well; find them available in original, whole wheat, low-fat, low-carb, spinach and tomato versions. Choose burrito size tortillas for larger sandwiches and soft taco size for smaller sandwiches. You can also use sliced bread as a small wrap by cutting off the crusts.

2. Choose a spread that complements your wrap flavor and other ingredients for the pinwheel sandwiches. The spread is an important component, as it holds the sandwich together. Common spreads include cream cheese, mayonnaise, mustard and dressing.

3. Choose your sandwich ingredients, such as lunch meat, sliced vegetables and sliced or shredded cheese.

4. Assemble the pinwheel sandwiches by laying your wrap flat and layering it first with the spread, and then the meat, the cheese and the vegetables. Start at one end and roll it up tightly, placing more spread on the sandwich at the end of the roll to "glue" it together. Wrap the roll in plastic wrap or place toothpicks through it to keep it together. Refrigerate the roll for two hours.

5. Remove the plastic wrap or toothpicks. Slice the roll into 1-inch to 2-inch pinwheel sandwiches. Serve immediately or refrigerate them until they are ready to serve.

Tags: pinwheel sandwiches, cheese vegetables, meat cheese, meat cheese vegetables, plastic wrap, with your, your wrap

Select Herbs And Spices

Herbs are fragrant and tender leaves of plants that don't have woody stems, such as chives, basil and parsley. Spices come from the bark, seeds, fruit, roots or stems of various plants and trees--for example, from cinnamon bark, saffron strands or cayenne pepper. Used well, both herbs and spices enhance flavor, but they can easily overpower a dish in too-large amounts.

Instructions

1. Grow your own herbs, or buy fresh herbs only as you need them. (Mint and basil should almost always be bought fresh--there's really no substitute.) Submerge stems in a small glass of water (as you would a bouquet of flowers) to keep them fresh for up to 10 days.

2. Choose fresh herbs that have a clean fragrance and a bright color without any browning or wilting.

3. Stock up on dried herbs to have on hand for impromptu cooking: oregano, thyme and tarragon (see Stock Your Kitchen with Staples).

4. Look at the color of dried herbs. They should retain some of their original color and not be too brown.

5. Smell spices before buying them. They should be aromatic and pungent.

6. Buy dried herbs and spices from a busy market with a high turnaround so you know they haven't been sitting on the shelves for six months.

7. Browse farmers' markets for fresh seasonal herbs. You can also find vendors selling bunches of dried herbs, sometimes with more exotic offerings than the grocery store carries. See Buy Ethnic Ingredients and Buy and Sell at Farmers' Markets.

Tags: dried herbs, fresh herbs, herbs spices, that have, They should

Eat Gouda Cheese

Gouda can be served with many types of foods.

Gouda is a type of cheese, and is named after the city of Gouda in the Netherlands. Gouda cheese is creamy with a mild flavor that is full of a hormone called vitamin K2. This hormone found in Gouda cheese can prevent cancer from growing, and can also help protect the arteries of the heart from hardening. Gouda cheese is a versatile cheese that can be served and eaten in a variety of ways.

Instructions

1. Serve Gouda cheese at breakfast, with a variety of fresh fruits, such as strawberries, grapes, melon or apple slices.

2. Eat Gouda with an assortment of breads and a mug of beer or a glass of Merlot.

3. Grate up some Gouda and melt it to use in your recipes. Replace your normal cheese with Gouda in a macaroni and cheese dish, or add it to baked potatoes or potatoes au gratin. Gouda works well in place of cheddar.

4. Slice up some Gouda, and add it to a serving tray with some crackers and fruit to serve as an appetizer or snack.

Tags: Gouda cheese, some Gouda

Preserve Cucumbers

Preserve cucumbers by pickling them in a jar with a brine solution.

Cucumbers are warm-season vegetables that grow on vines. Common cucumber varieties are either grown for slicing and eating immediately or for preserving by pickling. Pickling is when you preserve the vegetable by soaking it in a brine, which is a mixture of water, vinegar and salt. A quick pickling needs only a few hours of curing, while vegetables are left in brine solutions for four to six weeks for fermented pickles. To preserve a crop of cucumbers, pickle them in jars with a brine solution.

Instructions

1. Cut off the ends off your cucumbers. Be sure they are crisp and firm. If they are too old, they will not retain their crispness in the pickling.

2. Slice the cucumbers in half lengthwise. Cut them lengthwise again to create four pieces from one cucumber.

3. Wash the glass pickling jar and lid. Fill your canning kettle with enough water that the pickling jar and lid will be submerged in the water.

4. Heat the water in the canning kettle to a boil, and boil the jar and lid for five minutes. Turn off the heat and cover the kettle.

5. Mix together 3/4 quart vinegar, 1/4 cup salt, 1/8 cup sugar, 1 qt. water and the pickling spice wrapped in cheesecloth in a non-metal pot, such as glass or enamel; a metal pot will react with the vinegar and cause the pickling mixture to turn cloudy. Simmer the mixture on the stove at a medium heat, just before boiling.

6. Lift the sterilized jar from the canning kettle with a canning lifter. Add 1 tsp. mustard seed and 1 tbsp. dill seed into the jar. Pack the cut cucumbers into the jar, and pour in the simmered pickling mixture, leaving 1/4 inch of space at the top. Screw on the lid.

7. Place the filled jar back into the canning kettle. Be sure the jar is submerged underwater at least 1 inch above the jar's lid. Boil it for 10 minutes. Lift the jar out, and place it on a clean towel on your counter. Allow it to cool overnight. Check for properly sealed lids by pressing on the top of the lid. It should be tight. If it pops back up, it is not canned correctly, and the cans should be stored in the refrigerator. Store properly sealed jars in a cool, dark place.

Tags: canning kettle, brine solution, canning kettle with, kettle with, pickling mixture

Make Allam Chutney

Fresh ginger is an important ingredient in Indian cuisine.

Andhra Pradesh, located in India's southeastern coastal region, has a notable culinary tradition. Its food is considered to be among the spiciest of Indian cuisines, and makes extensive use of pickles and condiments, known collectively as chutneys. One of the best known is their ginger chutney, or allam pachadi. It is hot, sour and sweet, with a relatively thick texture. It is not difficult to make, though some of the ingredients might be difficult to find in smaller cities.

Instructions

1. Put 1 tbsp. of oil or ghee, Indian clarified butter, into a heavy-bottomed skillet. Add the lentils and chickpeas and fry them gently in the oil until they smell toasted, approximately two to three minutes. Shake the pan often to prevent scorching.

2. Add the fresh and dried chilies and cook for about one minute, shaking or stirring frequently. Transfer the mixture to a bowl, and return the skillet to the stove top.

3. Peel a 2-inch section of fresh ginger root, and slice thinly. Saute it in the skillet with an additional tbsp. of oil or ghee for two or three minutes, until it is very aromatic and the edges have browned to a golden red. Remove from the heat, and cool.

4. Place the cooled ginger and the lentil mixture in a blender or mortar and pestle. Add the tamarind and sugar, and process the mixture into a coarse paste. Add up to 1/4 cup of cold water, as needed, to thin and lubricate the other ingredients. Season to taste with salt, until the flavors are balanced. Transfer to a serving bowl.

5. Wipe your skillet with a paper towel and return it to the stovetop with 1 tsp. of fresh oil or ghee. Heat the mustard seeds until they begin to pop and snap, then add the curry leaves. Fry for a few more seconds, then pour the seeds and leaves on top of the chutney.

6. Serve the chutney immediately as part of a larger Indian meal, or package it in an airtight container. Refrigerate for up to one week.

Tags: skillet with, tbsp ghee, three minutes, until they

Make Steamed Rice

If you eat Chinese food, then you may want to learn make your own steamed rice. When you steam rice instead of frying it, it becomes a healthier, lower fat alternative. The only things that you need to steam rice are a pot, rice and water.

Instructions

1. Rinse the rice with cold water. Make sure that you drain it well before you continue.

2. Place the rinsed rice into a clean pot with a tight-fitting lid. Rice expands when cooked, so the pot must be large enough to accommodate the amount you're preparing.

3. Add water to the pot. Use double the amount of water as rice. For example, if you use 1 cup of rice, add 2 cups of water.

4. Bring the rice and water to a boil over high heat with the pot uncovered.

5. Cover the rice and reduce the heat to a simmer. Let the rice steam for 10 minutes before checking it. Test the consistency to see if it's soft enough. If the rice is too hard, cover it and add a few drops of water. Check the rice again in 5 minutes.

6. Remove the rice from the heat and fluff it with a fork. Serve the steamed rice immediately.

Tags: rice water, steam rice, steamed rice

Baked Potato Instructions

Add bacon bits, sour cream and chives to your baked potato.

A baked potato can be topped with chopped vegetables, bacon and cheese to serve as a standalone meal or topped with butter and sour cream to serve as a side dish for a juicy steak. The best type of potato to bake is a russet potato; russets are large enough to stuff full of additional ingredients if you choose to do so. You'll need a little more than one hour to prepare a baked potato.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Position your oven rack in the very center of the oven.

2. Wash your potato by running it under cold water and scrubbing the outside with a brush.

3. Pierce the top of your potato with a fork approximately eight to 12 times so that the potato can release the steam as it cooks.

4. Apply a thin layer of canola oil to the outside of the potato and sprinkle lightly with salt.

5. Wrap the potato in a small piece of aluminum foil, ensuring that it covers the entire potato.

6. Place the potato directly on the center oven rack and allow it to cook for approximately one hour.

7. Remove the potato from the oven using an oven mitt. Allow it to cool for approximately five minutes before removing the aluminum foil and cutting it open. Be careful, as the potato will still be very hot.

Tags: baked potato, aluminum foil, center oven, oven rack, sour cream, topped with

The Types Of Greek Food

Food plays a large role in Greek culture, and Greek food plays a very large role in culinary tradition around the globe. In fact, Greek food is often cited as the prime example of Mediterranean cuisine. Greek food shares characteristics with the tastes of Italy and the Balkans, and makes heavy use of meat, cheese, bread and oil.

Cheese

If you've ever ordered a Greek salad, you've probably tasted the most popular of the Greek cheeses: feta. Feta is a medium-soft, crumbly cheese made from sheep or goat milk. Feta cheese is typically aged, and produced in blocks, and plays a large role in many Greek salads, sandwiches and main dishes.

Other Greek cheeses include Kasseri (a hard yellow cheese), Kefalotyri (a very salty cheese often served with pasta), Manouri (a soft white cheese often eaten on its own as an appetizer) and Mizithra (a soft, unsalted cheese used in pies and pastries).

Appetizers

Appetizers, or mezes, are commonly served before the main course in Greek cuisine. Many meals begin with pita bread and dip, including tzatziki, a yogurt and cucumber puree popular in the US. Other common mezes are cheese and olives, Greek salad, stuffed grape leaves, and spanakopita (spinach, feta cheese, and onions, among other things, stuffed into a phyllo-dough pastry).

Soups

In Greece, it's common to eat soup daily. One of the most famous Greek soups is fakes, a lentil soup. Fasolada, made with beans, carrots, celery, tomatoes and assorted seasonings is another popular soup in Greece, and is even sometimes referred to as Greece's national food. Other soups include trahana, made with fermented grain and yogurt, and revithia, made with chickpeas.

Meat

Many of Greece's most famous dishes involve some sort of meat. Gyros, which have become a fast American favorite in the past few years, are made with meat (typically lamb) roasted on a spit, served with sauce and veggies on a folded pita. Lamb and potatoes is another extremely common Greek dish, as is souvlaki, which comprises anything made and served on a skewer. Chicken, pork and lamb souvlaki are the most common types.

Dessert

Dessert may be the most famous of Greece's culinary contributions, and Baklava, in particular, may be the most well-known. This phyllo-dough pastry is filled with nuts and covered in sweet syrup, and has become an American favorite. Other Greek desserts include Loukoumi (a starch and sugar treat), Koulourakia (butter cookies) and plain yogurt, flavored with honey or syrup.

Tags: made with, Greek food, large role, most famous, American favorite

Salt Cucumbers For Salad

Properly drain cucumbers the next time you make a cucumber salad for a less watery result.

Salting foods with a high water content is the best way to prevent their moisture from leaching into prepared dishes. Salt and drain cucumbers before including them in salads, sauces and condiments to keep the dishes from becoming watery. You will also find that cucumbers treated in this manner will take on more of the flavor of the dish while keeping their crisp, fresh taste and texture. You can also use this technique when preparing zucchini and eggplant.

Instructions

1. Peel and slice, chop or dice the cucumbers.

2. Place the prepared cucumbers in a colander.

3. Toss the cucumbers with enough salt to thoroughly coat them. Allow the cucumbers to drain for 20 to 30 minutes.

4. Rinse the salt from the cucumbers and pat them dry with paper towels or use a vegetable spinner to remove excess moisture.

5. Add the cucumbers to your chosen recipe.

Tags: drain cucumbers

Make A Vegan Easter Dinner

Use soy alternatives to make a vegan Easter dinner.

Many Christians celebrate Easter Sunday by enjoying a large Easter feast with family and friends. A traditional Easter dinner features a meat entree, such as roast ham or lamb. Many traditional dishes also contain butter, milk, cream and other animal products that vegans do not eat. Making a vegan Easter dinner can be a challenge for some cooks who enjoy preparing a traditional feast. However, careful planning ensures that you can enjoy vegan versions of your favorite Easter dishes.

Instructions

1. Identify the food preferences of all your guests. Ask about allergies or gluten intolerance to ensure you will make a vegan Easter dinner that everyone can enjoy.

2. Choose a vegan alternative to the traditional meat entree. Make a main dish from a soy or wheat gluten alternative to meat. Prepare a curried ham polenta dish or a bacon frittata made from vegetarian meat products. Add a variety of vegetables and spices to make this a hearty, attractive main dish.

3. Select two or three side dishes to supplement the main dish. Make a soup, a salad, a vegetable dish or a protein-rich dish to add variety to your meal. Consider mashed sweet potatoes, black beans, a hearty vegetable salad, vegan meatloaf made with nuts, a vegan broccoli casserole, or carrots with walnuts.

4. Create vegan deviled eggs by cutting oval pieces of tofu and hollowing out the centers. Fill the centers with mashed tofu seasoned with paprika, garlic, vinegar, mustard and pepper.

5. Bake vegan hot cross buns. Substitute soy margarine and soy milk for regular butter and milk. Serve the hot cross buns warm.

6. Make one or two vegan Easter dinner desserts. Create a vegan babka, or Polish Easter bread, using soy milk and vegan egg substitute. Consider serving fresh berries or making a vegan apple-walnut cake or fruit tart.

7. Provide vegan Easter candy for your guests. Avoid sweets with dairy, gelatin or honey. Find candy sweetened with fruit juice, make bags of roasted nuts or bake small vegan whole-grain cookies.

Tags: Easter dinner, vegan Easter, vegan Easter dinner, main dish, butter milk

Ideas For Summer Appetizers

Make fresh and light appetizers for summer meals.

Summer is a time for relaxation and casual entertaining. Summertime barbecues include many main meals, so appetizers need to be simple and nourishing. Using fresh, in-season fruits and vegetables, along with a variety of cheeses and meats, you can create some new appetizers for your summertime gatherings.

Fruit

Fresh fruit is at its peak in summer and makes a great appetizer when served with a simple dip. Yogurt is a good basis for a fruit dip. Add honey, lime juice and ground ginger to make a nutritious, but not too filling, appetizer before dinner. Serve with sliced apples, strawberries, kiwi, grapes and bananas. For a sweet appetizer to whet your appetite, whip cream cheese with marshmallow creme and a squeeze of fresh orange juice. Grate in orange peel for zest.

Cheese

For a salty-sweet appetizer, drizzle honey over a wedge of blue cheese. Cook bacon until very crispy, let it cool and crumble over the top of the wedge. Serve with crackers or celery sticks. For a spread, mix softened cream cheese and shredded cheddar cheese. Drain a can each of crushed pineapple and chopped green chilies. Add chopped toasted pecans, chopped roasted sweet red peppers and garlic. Mix to a smooth consistency and garnish with additional toasted pecans. Serve with fresh vegetables sticks and crackers.

Vegetables

Stuff large white mushrooms with a healthy mix of ingredients. Saute rice, chopped mushroom stems, minced shallot, chopped basil leaves and chopped tarragon in olive oil. Cook a rice mix in chicken broth until tender. Add mayonnaise and Parmesan cheese, and stuff the mushroom with the mix. Grill it for a few minutes in a tray with olive oil, or broil in the oven. Dust with Parmesan and paprika. For a heartier appetizer, mix cream cheese and ranch dressing to make a spread. Chop fresh broccoli, cucumber, cauliflower, tomatoes, sweet red peppers and green peppers. Roll any type of bread slices flat and cut off crusts. Spread cream cheese mix on bread, sprinkle on the vegetables and chill.

Meat

Turn kielbasa into a sweet appetizer. Mix chunky applesauce with brown sugar in a baking dish. Add some chopped onions and 1/2-inch slices of kielbasa. Bake until bubbly and serve hot or cold. Give chicken tenders a tangy sweet taste by marinating. Halve tenders and pound them flat. Place them in a shallow baking dish and sprinkle with olive oil, garlic powder and pepper. Refrigerate for an hour then thread on prepared skewers. Make a glaze of honey-barbecue sauce, sweet chili sauce, yellow mustard and white and brown sugar. Pour over chicken and grill or oven bake.

Tags: cream cheese, Serve with, baking dish, brown sugar, over wedge

Make A Cherry Martini

This is the perfect martini to sip on a spring afternoon as the cherry blossoms are just beginning to show. And with just a few ingredients, you will have your cherry martini made in no time.

Instructions

1. Garnish your glass. Using a lemon wedge, wipe the edge of the glass and then dip the glass in cocktail sugar. Shake off the excess sugar. On the side of the glass, garnish a cherry by slicing it and resting it on the glass.

2. Incorporate ingredients. In a shaker, combine 1 part Cherry Vodka, 1 part Cheri-Berri Schnapps and a splash of lemon-lime soda.

3. Throw in some ice. Place a healthy amount of ice in the shaker, cover and cap it.

4. Shimmy Shake. A shimmy shake requires a bit of forceful shaking combined with subtle shaking done simply with the wrist. Shimmy shake for about thirty seconds.

5. Remove the cap or utilize the strainer and pour the drink into your glass. If you use the standard shot glass measure, this will make one drink.

Tags: your glass

How Does Alcohol Get Distilled

Introduction

Alcohol has been distilled for thousands of years. The Romans are credited with being the first people to discover the process. The first distilled alcohol was brandy, which was made from wine. The original purpose for distilled alcohol was as an anesthetic for pain during medical processes such as amputation. It was also used as an antiseptic to clean wounds that occurred. However, people quickly soon realized that it worked great as a drink, and so they began making it for pleasure. It was only in recent years that alcohol has been eliminated from the medical field because of its adverse effects on the human body. During the prohibition in America home distilleries popped up all of the United States because people could not give up their alcohol. This brought distilled alcohol back into the public eye, and now many different forms of alcohol are made with the distilling process.

Preparing a Mash

A mash of grains is made usually composed of wheat or barley. Water and yeast is added to start the fermentation process. Usually this is done in a pot or boiler. The fermentation process can take some time, but usually not much longer than a couple of days. Sometimes a "starter" must be used to jump start the fermentation process. This means that a sterilizing tablet is added to the mash to ensure maximum alcohol production.

Heating the Mash

The mash is heated in the boiler or pot until it reaches boiling point. This releases the alcohol into the air. The vapors rise from the mash into the air, this is what contains the alcohol. Usually the first vapors contain less alcohol than following rounds of vapors. It is possible to reach a concentration of about 90% alcohol.

Collecting the Vapors

The boilers usually have a stem attached to the top of the boiler that collects the alcohol vapors. The stems then bend around and down to allow the alcohol to drip out once it reforms into a liquid. Usually these stems contain some sort of condenser, which removes the water vapors while retaining all of the alcohol vapors.

The Cooling Process

When the heat evaporates from the vapors, they return to alcohol or water form. The water is removed with the condenser, and the alcohol is drained into a container. The containers can be anything from a bottle to a large container used in industrial sized distilleries. The distillation of alcohol takes quite some time, because the liquid alcohol drips out at a very slow pace.

Industrial-Strength Alcohol

Industrial-strength alcohol such as rubbing alcohol is made a little differently. Most of this kind of alcohol is made from natural gas or petroleum gas. The alcohol is distilled the same way; however, the alcohol from these gasses are undrinkable because of the alcohol's source. These kinds of alcohol are best left to medical use.

Tags: alcohol made, distilled alcohol, fermentation process, alcohol vapors, made from, Mash mash

Grill Broccoli

Ask someone which vegetables they recommend for grilling and you'll commonly hear corn, zucchini, squash and eggplant. However, broccoli is the perfect vegetable for grilling because it stands up well on the grill rack, pairs perfectly with most main dishes and mixes great with other vegetables. Get adventurous at your next barbecue and toss some broccoli on the grill next to the hamburgers and chicken.

Instructions

Grilling on the Rack

1. Buy a stalk of fresh broccoli, looking for tight green buds. Pre-packaged broccoli doesn't work well on the grill because companies chop it into small pieces for packaging.

2. Slice the broccoli stalk lengthwise cutting it into three or four stalks. If your main broccoli stalk is thick, you may need more than three or four smaller stalks.

3. Blanch the broccoli for approximately 3 to 5 minutes or until the broccoli turns bright green. This reduces grill time and helps the broccoli absorb marinades and seasonings.

4. Season the broccoli by using a marinade or sprinkling it with salts. Grocery stores sell marinades for grilling, or you can make a simple marinade of olive oil and lemon juice at home.

5. Spray the broccoli with cooking spray or rub it down with olive oil before sprinkling on seasonings. Use regular salt and pepper, seasoned salt, garlic salt or onion salt instead of a marinade.

6. Place the broccoli directly on the grill over medium to low heat. Grill for 3 to 5 minutes on each side, basting with extra marinade. The broccoli is done when it is tender and slightly charred.

Using a Grill Packet

7. Mix the broccoli with other vegetables, such as cauliflower and carrots, and place on a square of tin foil. There is no need for blanching the vegetables because they cook completely on the grill.

8. Season with butter or olive oil and sprinkle with salt.

9. Fold up the tin foil and place directly on the grill over medium heat for 30 to 40 minutes.

Tags: broccoli stalk, broccoli with, directly grill, directly grill over, grill over

Buy Wheat Seed

Wheat seed, also known as wheat berry, is the cornerstone of many of the world's most basic foods. Wheat seeds are used in the milling process to create endosperm, bran, and germ. They are also used to grow more wheat. If you are planning to buy wheat seed, here's go about it.

Instructions

1. Determine how much wheat seed you will need. If you only need a pound or two, go to the bulk section of your local health food store.

2. Pick a variety of wheat seed. Varieties include hard winter, hard white, durum, and soft white. If you want the wheat seed to be organic, that will limit the number of wheat seed dealers you can buy from.

3. Find wheat dealers in your area. Many states have a wheat commission that puts up a list of dealers on its Web site.

4. Make a list of local dealers that offer the specific type of wheat seed you are interested in. E-mail or call each dealer for a list of their prices. Ask about shipping costs and if they can be waived when a certain amount of seed is purchased. Write the prices, including any extra costs, beside each dealer on your list.

5. Ask the dealers about any guarantees that they are willing to offer. You may find it wise to pay a little more for a product that has a satisfaction guarantee attached to it.

6. Factor in both cost and quality before committing to purchase the wheat seed.

Tags: wheat seed, each dealer, list dealers, wheat seed, wheat seed

Make Brownie Bites

Anyone can make regular brownies; but brownie bites are special. You can turn just about any brownie recipe into brownie bites by cutting the baking time to just under half of the regular time. Brownie bites are perfect for taking to play groups, for making for bake sales or even for giving as gifts. Read on to learn more.

Instructions

1. Select your favorite brownie recipe. Cake type brownies work best for this recipe. Fudge brownies may not cook properly.

2. Prepare your brownie mix according to the recipe directions.

3. Scoop the brownie mix into a lightly greased mini muffin tin with a tablespoon size cookie scoop.

4. Bake in a 350 degree oven for about 12 to 15 minutes. If your recipe specifies a different temperature and time, you can cut the cooking time in just under half. Be careful not to overcook the brownie bites as they will become crispy when overcooked. A toothpick entered into the center of one brownie bite should come out clean and not sticky.

5. Allow the brownie bites to cool before removing. Try twisting them out by hand or using a butter knife to help remove them. Removing the brownies too soon may cause them to crumble.

Tags: brownie bites, brownie recipe, just under, just under half, time just, time just under, under half

Roast Pumpkin Seeds With Cinnamon

One of the tastiest treats that goes along with carving pumpkins into jack-o'-lanterns is toasted pumpkin seeds. It is a simple snack to make, and you can enjoy toasted pumpkin seeds in less than an hour from when you carve your pumpkins. Adding cinnamon to the pumpkin seeds when you are roasting them in the oven turns these into a sweet treat--perfect for a cool Autumn evening.

Instructions

Roast Pumpkin Seeds With Cinnamon

1. Cut a small circle around the stem of the pumpkin, so you have a lid that you can remove. Stick your hand or a spoon into the pumpkin to get out the seeds.

2. Separate the pumpkin seeds from the pumpkin guts (orange, stringy inside of the pumpkin). Put clean seeds in one bowl. Put the pulp in another bowl.

3. Wash the seeds in cold water to remove any excess pumpkin pulp. You can use a strainer if you want. You may need to use your hands to rub the seeds to make sure they are as clean as possible.

4. Preheat the oven to 350 degrees while you put olive oil on your cookie sheet. There should be enough olive oil on the cookie sheet to cover the entire surface with a thin layer.

5. Place the pumpkin seeds on the cookie sheet. They should be spread out in a single layer, covering the cookie sheet. Sprinkle cinnamon on top of the pumpkin seeds. It depends on how much cinnamon you like to determine how much you put on the seeds. Remember, a little goes a long way when it comes to taste.

6. Place the seeds in the oven and bake for about fifteen minutes. Then stir the seeds, flip them over and spread them back into a single layer. You can add more cinnamon here if you wish. Bake for ten more minutes, and check to see how roasted they are. Depending on how crispy you want your seeds, you may need to continue to bake them, checking every five minutes until they have reached the desired crispiness.

7. Enjoy your seeds after they cool off, or you can store them in an airtight container to eat as a snack throughout the week.

Tags: cookie sheet, pumpkin seeds, pumpkin seeds, cinnamon pumpkin, cinnamon pumpkin seeds

Birthday Appetizer Ideas

Pizza Rolls As an Appetizer

Birthdays are a great time to get a bunch of your friends and family together. When planning a birthday party, serve a variety of appetizers so your guests have something to munch on while mingling with one another. Tasty appetizers are guaranteed to start your birthday party out right.

Pizza Rolls

There are a few ways to make pizza rolls. You can purchase them already made at your grocery store, and then heat them up on a baking sheet in your oven. If you choose this method, you must line the pizza rolls up single file and place them in the oven at 425 degrees Fahrenheit for seven to eight minutes, or according to the directions on the packaging. You can also make pizza rolls from scratch. Roll out some already made Pillsbury pizza dough and cut it with a pizza cutter into small rectangles. Spoon 1 tsp. of spaghetti sauce in each rectangle. Grate some pepperoni and mozzarella cheese with a cheese grater and sprinkle over the spaghetti sauce. Fold the dough over and press down on all sides so that the spaghetti sauce, pepperoni and cheese don't ooze out the sides. Place the pizza rolls in the oven at 375 degrees F for 10 to 12 minutes, or until golden brown.

Star Pastries

This pastry is made in the shape of a star. It is a perfect appetizer and can be eaten with your fingers. Using a sheet of puff pastry, cut out stars with a star cookie cutter. Place them on a greased baking sheet and add a layer of parmesan cheese to each star. Preheat the oven to 400 degrees F and bake for 15 minutes, or until the pastry has puffed.

Note: If you don't like the star shape, you can use whatever cookie cutter shape you have on hand.

Ham and Cheese Wheels

If you need a large amount of appetizers for your birthday pary, make some ham and cheese pinwheels. Lay out some deli ham slices. Soften cream cheese in a microwave safe bowl for 15 seconds at a time until it is soft. Spread the cream cheese over the deli ham slices. Place a thinly sliced dill pickle over the cream cheese and roll up the ham. Cut the ham and cheese into slices and arrange them nicely on a platter.

Optional: You can substitute black olive slices for the pickles.

Tags: pizza rolls, cream cheese, oven degrees, spaghetti sauce, already made, appetizers your, baking sheet

Roast Poblano Peppers

The poblano pepper is a zesty vegetable used in many authentic Mexican recipes. It has gained popularity in the U.S. and is commonly found in many grocery stores across the nation. It is about as tall as a bell pepper, but much narrower and has a dark green color to it. The most popular way to prepare poblano peppers is to roast and peel it. The skin of a poblano pepper is waxy and, because of this, is most often removed from the pepper after roasting. Poblano peppers can also be dried (ancho chiles) and crushed into powder for flavoring recipes.

Instructions

1. Preheat grill (charcoal or gas grill; this adds an additional smoky flavor to the poblano, but an oven broiler or flame from a gas-powered stove top can work also).

2. Treat the grate with vegetable oil or cooking oil spray.

3. Rinse the poblano peppers in cool water and do not dry them.

4. Lay the poblano peppers onto the grate and allow them to roast for five to six minutes (add or subtract time as needed). Flip the poblano with a pair of tongs to roast the other side for five to six minutes.

5. Remove the poblano peppers from the grill (or other heating source) when the skin is blistered and blackened.

6. Place the poblano pepper in a bowl and place a lid or plastic wrap to seal the steam inside the bowl. Keep the bowl at room temperature for at least 20 minutes.

7. Place the covered bowl in the refrigerator until the peppers are cool enough to handle. 15 to 30 minutes should be enough time.

8. Put on the latex gloves and peel the blister skin from the poblano pepper. It will come off easily.

9. Cut the tops off and remove the seeds and stems. Finish preparing the poblano pepper applying the recipe you have roasted them for.

Tags: poblano pepper, poblano peppers, five minutes, peppers cool

Have A Vegan Thanksgiving

Serve up a vegan Thanksgiving

The largest autumn holiday celebration in the United States traditionally features a roasted turkey or ham with all the fixings, but vegans not only avoid meat, they bypass dairy and egg products as well. Creating a vegan Thanksgiving meal is possible, although it requires some creativity and basic food preparation knowledge. When your Thanksgiving menu calls for vegan fare, provide a delicious meal that will appeal to your guests, even the non-vegans.

Instructions

1. Start with the main dish. No one will miss the turkey when you serve up TPV with poultry seasonings. TVP is a tasteless soy product that provides substance in foods and takes on the flavors of the other ingredients in the dish. Try a typical TVP meatloaf recipe but substitute sage and rosemary for the seasonings.

2. Serve piping hot butternut squash soup with a side salad for your first course. In any recipe where milk is an ingredient, you can substitute coconut or oatmeal milk for a creamy base that enhances your dish. Oatmeal milk is made by pouring a cup of boiling water over 2 tbsp. of dry oatmeal and allowing it to cool to room temperature before processing on high speed in the blender until it's silky smooth.

3. Tempt everyone's palate with traditional mashed potatoes, served with mushroom gravy. Yukon gold potatoes add a wonderful golden hue to your dish and you can substitute rice milk or soymilk to thin the potatoes to the desired consistency. Consider using your hand mixer to whip the cooked potatoes into a fluffy and delicious side dish. Saute a little diced garlic in olive oil and add to the whipped potatoes, if desired. Top with fresh chives.

4. Remember to offer plenty of traditional Thanksgiving vegetable dishes. Serving a vegan menu doesn't mean you can skimp on variety and taste. Choose at least three vegetable dishes. Some ideas to consider are baked sweet potatoes, cauliflower au gratin made with soy cheese, tossed broccoli and rice salad or a green bean casserole.

5. Include cranberry sauce and bake your own vegan rolls or bread to serve piping hot. Many bread recipes are naturally vegan and are every bit as delicious as those with eggs and milk.

6. Finish your Thanksgiving meal in traditional style with a pumpkin pie. Use a regular recipe and replace the eggs with vegetarian egg replacement powder, prepared as the label directs or following a vegan pie recipe. Apple pie is a vegan delight all year round, so consider adding one to your dessert menu.

7. Provide ice tea, iced coffee or your favorite wine with Thanksgiving dinner. Spiced hot cider is another good choice.

Tags: potatoes desired, Thanksgiving meal, vegan Thanksgiving, vegetable dishes, your dish, your Thanksgiving

Make A Parsley Bed

Parsley is a wonderful garnish for meat dishes.

A member of the carrot family, parsley is typically used as a garnish to add color to a dish or as a serving surface for the main meal. Fortunately for the home chef and gardener, parsley is an easy herb to grow, both in the yard and in the home. Preparing a parsley bed ensures that you will have plenty of fresh parsley during the growing season as well as dried parsley throughout the year.

Instructions

1. Locate your parsley bed in an area that receives full sun.

2. Test your soil with the pH strips. For optimal parsley growth, the soil should have a pH level between 6.0 and 7.0.

3. Turn over the soil with a shovel, working a shovelful of compost into the ground every few feet. The soil should be turned over to a depth of at least 6 inches to ensure that it is loose enough for the parsley plants. A parsley bed needs a high amount of organic matter in it.

4. Plant your parsley seeds after the last frost date in your area. Space the seeds at least 1 foot apart from each other and cover them with ½ inch of soil.

5. Water the parsley bed lightly after planting and then whenever the soil is drying out. The parsley bed should be kept moist. When watering the parsley, check to ensure that the soil is moist through the first 2 inches before moving on.

6. Fertilize the parsley bed once a month with a complete fertilizer. A complete fertilizer is any fertilizer that contains nitrogen, phosphorus and potassium.

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