List Of The Types Of Proteins In Cereals

Rice is rich in proteins called glutelins.

Proteins are complex molecules found in all living creatures. Although the main nutrients in cereals are carbohydrates, in wheat, rice, maize, oats, rye and other cereals, 7 to 12 percent are proteins, according to the Food and Agriculture Organization of the United Nations. Small units called amino acids form all types of proteins. Glutamine, proline and glycine are the principal amino acids forming cereal proteins, including albumins, globulins, glutelins and prolamins.

Albumins and Globulins

Albumins are proteins soluble in water, while globulins are only soluble in sodium chloride solutions, according to Long Ashton Research Station at the University of Bristol. The concentration and consequent solubility of these proteins vary from one cereal to the next. Albumins range from 4 percent in maize to 44 percent in rye, while globulins range from 3 percent in maize to 55 percent in oats, says the Food and Agriculture Organization of the United Nations.

Glutelins

Glutelins are insoluble in aqueous and saline solutions, or alcohol, but soluble in acids, says Long Ashton Research Station at University of Bristol. When associated with another protein called gliadin, it forms the gluten molecule. Among the cereals, rice presents more glutelins than any other protein, says the Journal of Agriculture and Food Chemistry. Rice glutelin is called oryzenin, while wheat main glutelin is glutenin.

Prolamins

Prolamins are complex mixtures of proteins found only in cereal grains. More than 20 years ago, the individual components of prolamins were divided in groups according to their solubility properties, including hordeins, secalins and gliadins, reports Long Ashton Research Station at University of Bristol. However, advances in molecular biology allowed more precise classification, observing amino acid sequence. The three major groups of prolamins today are called the sulphur-rich (S-rich), S-poor and high molecular weight (HMW) prolamins.

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Chimay Hot Sauces

Habanero is the most spicy chili pepper of the Capsicum genus.

Sure, some like it hot. But some like it even hotter. And for hot sauce aficionados, habanero salsa, made from the intensely spicy habanero pepper, is a popular condiment. Chimay Salsa Habanera, made by Industrias Maya Chontal in Tabasco, Mexico, is considered a favorite by many habanero salsa enthusiasts.

Habanero Salsa

Habanero means "from Havana" in Spanish. It is believed the habanero pepper originated in Cuba. It was later introduced to Mexico's Yucatan Peninsula, where about 1,500 tons of habaneros are harvested annually. One of the most common ways to eat habanero pepper is in the form of habanero salsa. There are many recipes for habanero salsa, with the majority of them mixing habaneros with ingredients such as fruits or vegetables. Chimay Salsa Habanera contains no artificial colors or preservatives, giving it the flavor of fresh habanera chilies.

Production

Industrias Maya Chontal was established in 2001 to create a sustainable source of employment in the state of Tabasco, Mexico using agricultural resources plentiful in the region. As of 2011, sales average 50,000 units per month with a production capacity of 4,800 units per day.

Distribution

After a 2009 expansion of its manufacturing facilities, Chimay Salsa Habanera has broadened its distribution network throughout Mexico and the company has future plans for international expansion into the U.S., Turkey, Italy and Spain. Future expansion into the U.S. market is good news for Chimay Salsa fans, who in the meantime will have to settle for stocking up on bottles of salsa when they are in Mexico on vacation, or by searching the Web for private parties selling the salsa online.

Flavors

Chimay Salsa Habanera comes in four flavors, colors and levels of spiciness to suit your palate: Negra la menos picante (black, the least spicy), verde la poco picante (green, a little spicy), roja la muy picante (red, very spicy), amarilla la extra picante (yellow, extra spicy).

Tags: Chimay Salsa, Chimay Salsa Habanera, Salsa Habanera, habanero pepper, habanero salsa

Buy Thai Tea

Thai tea is a powdered tea flavored with star anise, cinnamon, vanilla and often orange food coloring. You make Thai tea by pouring the dark tea over ice and topping with half and half, heavy cream or sweetened condensed milk. Most Thai teas are readily available online if you can't find Thai tea at your local stores.

Instructions

1. Find out how you like your Thai tea prepared. You can make Thai tea with or without milk and may serve it hot or cold. Your personal preferences can guide you through which tea to buy and what you need for its preparation. There are different Thai tea mixes if you want hot or iced Thai tea.

2. Talk to a server at your favorite Thai restaurant to discover how they prepare the tea and what brands they use or can recommend. Some tea manufactures use orange blossom and others use tamarind to give the tea a citrus taste, and if you prefer one flavor over another it's important you buy a brand with a flavor you enjoy.

3. Decide how much time you want to spend making your tea. You can choose to use a recipe if you want to buy the ingredients separately and brew the tea from scratch. Choose a premade mix for convenience. For example, Import Foods, an online Thai market, sells the Por Kwan brand of Thai tea mix. Curry Simple sells a concentrated Thai tea syrup so you can enjoy Thai tea anytime. This is a great option if you don't want to take the time to brew the tea yourself.

4. Purchase a tea filter to keep the powder from floating to the top of the water if you plan to brew your Thai tea.

5. Inspect the package prior to purchasing if you are buying in person. If you're buying the tea online, find a reputable online market with good feedback. The package of tea shouldn't have much tea dust in the packaging. Once you're happy with your selection, buy the tea and have fun brewing this popular drink.

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List Of Core Foods

Core foods are a perfect way to lose weight and still feel full.

Core foods are foods rich in vitamins and minerals. They contain higher amounts of nutrients than most carbohydrates, fats and proteins. Core foods are often high in fiber and low in calories, meaning that they make people feel full quicker, which is ideal for those who are trying to lose weight. Additionally, by eliminating foods with empty calories, and targeting core foods instead, people can save a lot of money at the grocery store.

Cereals and Grains

The valuable cereals to target are the ones that are gluten free, such as those made with buckwheat and millet. Gluten free is a good alternative to wheat, because it is not fattening yet is still extremely filling. Both these grains are high in protein. Quinoa and oats are also good choices. Purchase whole wheat bread only if the flour is unbleached, otherwise it is largely stripped of its nutrition and healing potential.

Fruits and Vegetables

Focus on dark green vegetables like spinach, broccoli and cabbage. These vegetables are immune stimulants, which should boost the energy lost by eating fewer calories. Soups should be made with water, or vegetable broth, instead of adding milk. Avoid all fruit and vegetable products that add sugars, such as vegetable juices and cocktails.

Nuts and Legumes

Nuts and legumes are great snacks for energy, fiber and protein. Hazelnuts, almonds and walnuts help lower cholesterol and fight against digestive problems like irritable bowl syndrome. The best legumes to focus on are beans, such as kidney or navy beans. Beans are easy to digest, but need to be cooked thoroughly for 15 minutes. Soy is also a core food, but it is often genetically modified and void of health benefits.

Meat and Dairy

Red meat is beneficial for its levels of zinc and iron but should be eaten in moderation because of fat intake. Lean turkey and oily fish is the best alternative for the digestive system and should be consumed on a regular basis. Milk products are a good source of protein, but limit them because they are difficult to digest, and they provide the same mucus-inducing problems as gluten-enriched foods.

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Cook Kingfish

Cook Kingfish

Smoking Kingfish can be easy and fun! This simple recipe can be a great conversation starter at a family gathering and/or company picnic. You will not only come away enjoying the company of great friends, but the knowledge of making great smoked Kingfish that will satisfy anyone's taste buds!

Instructions

Cook Smoked Kingfish

1. Clean and fillet approximately 4-6 kingfish; which means that there should be no bones, no skin, no scales, or red matter after your done. You should only have pure white fish.

2. Marinade 1 cup of brown sugar, 1/2 cup of soy sauce, 1/4 cup of sea or kosher salt, and 4 cups of non-chlorinated water all together and stir until the sugar and salt dissolves.

3. Place the fillets in a 2 gallon plastic pail or bucket. Pour the marinade mixture over the fillets, making sure each fillet is completely covered. Cover the container and refrigerate at least overnight.

4. Rinse the marinaded fillets lightly. Drain and pat the fillets dry with a paper towel. Place the fillets on a cloth towel and let dry for approximately 2 hours.

5. Transfer the kingfish to the shelves of a pre-heated smoker, once the fillets are dry. Add a small pan on the burner filled with . Add a small pan on the burner filled with your choice of citrus, apple, alder, cherry and/or hickory wood chips. Smoke until done.

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Make Nobake Mango Pie

Mangoes are a sweet fruit that also have a lot of health benefits. They are low in calories and fat, contain both Vitamin A and C and are high in fiber. If you are already a fan of mangoes or are looking for a unique dessert, then you will want to read this article. With a few ingredients you can make a tasty no-bake mango pie.

Instructions

1. Use the paring knife to remove the skin from the mangoes. Cut the mango into thin slices and discard the pit.

2. Place the mango slices in a small bowl and sprinkle with cinnamon. Toss to coat.

3. Get a large bowl and beat the cream cheese and milk together with an electric mixer until it is well blended. Use a spatula to mix the whipped topping into the cream cheese mixture.

4. Take the mangoes and add them to the large bowl. Use the spatula to carefully fold them into the mixture so they are evenly distributed.

5. Put the pie filling into the graham cracker pie crust and place in the refrigerator to set. Leave it in for 4 hours or until it is firm.

6. Remove from the refrigerator and cut into 6 - 8 wedges. Place on a dessert plate and serve. Enjoy your no-bake mango pie!

Tags: cream cheese, large bowl, no-bake mango

Russian Dressing Ingredients

Russian salad dressing has a creamy red color and tangy flavor.

The earliest versions of Russian dressing included caviar, which is considered a very Russian ingredient. Today, the ingredients in Russian salad dressing vary from recipe to recipe, but are made with more common household ingredients. Russian dressing is a smooth, creamy red color, with a tangy taste. Russian dressing can be used over green or pasta salads, hard-boiled eggs, chicken, or sandwiches. Making your own Russian dressing will enable it to taste fresh, as opposed to purchasing it pre-made in a bottle.

Main Ingredient

Mayonnaise is the main ingredient in Russian dressing. You can buy mayonnaise in a jar at most grocery stores. Mayonnaise is an emulsion of lemon juice, vinegar, and egg yolks. Most Russian dressing recipes call for one half cup of mayonnaise. If you would like a low-fat dressing recipe, use reduced fat mayonnaise. There are other types of mayonnaise flavors with different spices that can be substituted as well.

Ketchup

The second ingredient used in Russian dressing is ketchup. Ketchup is purchased in a grocery store in a bottle and is made of tomato sauce, sugar, and spices. Most Russian dressing recipes call for 1/3 cup of ketchup if you are using 1/2 cup of mayonnaise. Ketchup gives Russian dressing its red color and tomato taste.

Vinegar or Lemon Juice

Adding vinegar or lemon juice to the dressing will thin it out so that it will pour like a salad dressing. It also adds a tangy flavor. Some recipes call for red wine vinegar, others do not specify. Add 1 tbsp. of vinegar or lemon juice or enough for your desired consistency and flavor to be achieved.

Sugar

Sugar added to Russian dressing brings out the flavor of the tomatoes and reduces the acidic taste. Add approximately 1 to 2 tsp. of granulated sugar.

Pickle Relish

Sweet pickle relish is added in some Russian dressing recipes, but is optional. The pickles will add flavor and texture to the mixture. Add approximately one tablespoon.

Spices

There are many different spices added to Russian dressing ingredients. Add them in increments of 1/8 tsp. The spices in this salad dressing can be as simple as salt and pepper or more pungent like tarragon, garlic or horseradish.

Alternate Ingredients

Some people prefer a spicier Russian dressing, or one with more texture. If you like a spicy dressing, substitute chili sauce for the ketchup. If you want texture you can add sour kraut, bacon, parsley, or diced onion.

Tags: Russian dressing, Russian dressing, salad dressing, dressing recipes, recipes call

Make Warm Jalapeno Polenta Croutons

Polenta is a thick, creamy porridge made from cornmeal. Cooled, diced and fried in oil, it will make crispy croutons that are a whole grain, gluten free alternative to regular white bread croutons. Tasty and hearty, these spicy croutons are fabulous on chili or tossed with lettuce, black beans and salsa for a Southwestern take on panzanella salad.

Instructions

1. Fill the bottom piece of the double boiler to the halfway point (or just below the fill line) with water.

2. Put the top half of the double boiler in place and add 1 1/2 cups water or chicken stock. Bring the liquid to a boil over medium-high heat.

3. When the liquid is boiling, add one teaspoon of salt and stir with the whisk. Continue to whisk and slowly pour in 1/2 cup cornmeal. Whisk until all the cornmeal is added and there are no lumps.

4. Reduce the heat to low and cover. Cook the polenta for about 30 minutes, stirring every five minutes. The polenta is done when it pulls away from the sides of the pan.

5. Remove from heat and stir in the jalapeno peppers.

6. Lightly coat the bottom of the baking dish with vegetable oil. Pour the polenta into the dish and spread it so it covers the bottom of the pan evenly. Put the pan in the refrigerator to cool, about two hours.

7. Cut the cooled polenta into cubes.

8. Pour vegetable oil into the frying pan until you have a 1-inch layer of oil in the bottom of the pan. Heat the pan over high heat until the oil begins to shimmer.

9. Working in batches of 8 to 12 croutons, carefully place the croutons into the hot oil using the slotted spoon. Fry until golden, between one and two minutes.

10. Lift the croutons out of the oil with your slotted spoon and place them on a paper towel to drain.

11. Continue frying and draining the croutons until you are done. Serve immediately.

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Lay'S Ketchup Chips Ingredients

Frito Lay, the maker of Lay's Potato Chips, comes out with specialty flavors for holiday occasions and specific regions. Only available in Canada, Lay's Ketchup Potato Chips are a special brand, much like the Lay's Dill Pickle Potato Chip. The ingredients of Lay's Ketchup Potato Chips are not a secret, but most available product information is on the bag.

Potatoes

Like most potato chips, Lay's Ketchup Potato Chips come from specially selected potatoes, which are then cut very thin and fried until golden brown. Ketchup chips have a reddish hue because of the ketchup flavoring. These potatoes are not processed with porcine or pork enzymes, and the recipe for ketchup potato chips is gluten-free.

Vegetable Oil

Potato chips gain crispiness and color from being fried in vegetable oil. Most of Lay's potato chips use vegetable oil; their ketchup potato chips also use sunflower oil to enhance the flavor. The baked version of Lay's Ketchup Potato Chips does not contain vegetable oil and is considerably more healthy, while still containing salt and fat.

Seasonings

Multiple seasonings go into Lay's Ketchup Potato Chips to produce the unique flavor. While tomato powder and garlic powder combine for the seasoning, other ingredients are used for taste and preservation, such as sugar, sodium acetate, lactose, monosodium glutamate, modified milk ingredients, dextrose, tartrazine for color and other artificial flavors.

Salt and Other Ingredients

In both regular and baked versions, Lay's Ketchup Potato Chips contain an abundance of salt. Regular varieties contain up to 430 mg of sodium per 50 g serving; the Lay's Baked Ketchup Potato Chips only have 220 mg per serving. Lay's Ketchup Potato Chips also contain percentages of vitamin C, calcium, iron and protein.

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Make Deer Jerky Seasoning

Jerky is a form of preserving meat for later consumption. When you make jerky, you do not need refrigeration because the process dehydrates the meat, leaving behind a low-fat, highly seasoned, chewy treat. Venison from deer is an especially good choice for making jerky because the meat is already lean and its slightly gamy flavor pairs well with spicy jerky seasonings, such as those found in this recipe.

Instructions

1. Marinate the venison in the marinade of your choice for 24 hours in a bowl. Soy sauce and Worcestershire sauce are popular options.

2. Remove the venison from the marinade and pat dry.

3. Combine the salt, sugar and spices in a clean, small bowl.

4. Place the meat into a large, clean bowl, and cover it thoroughly with the spice mix. Rub the spices into all sides of the meat to ensure complete coating.

5. Let the meat dry in an oven, smoker or dehydrator for until the desired texture has been attained. This will vary depending upon the amount of meat you have and the drying method used.

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Chocolate Fountain Uses

Chocolate fountains have alternate uses

Chocolate fountains are a great addition to any party, wedding or sweet shop. They are fairly cheap to buy at around $20, though industrial ones can be rented for bigger gatherings. The fountain itself usually works in tiers. At the bottom, the chocolate is melted and then spills over the top, allowing people to dip fruit or sweets into the flowing chocolate. However, there are several other uses for a chocolate fountain.

Caramel

Buy liquid caramel from any supermarket or food store and mix in a pan at a ratio of 5 parts liquid caramel and 1 part water (these quantities can be as large or small as you like). Heat the pan at about 50 degrees Celsius, then transfer the contents to the fountain. The caramel will naturally start to thicken in the fountain because the heat will be higher. Throughout your event, add more caramel and water (in the same ratio of 5 to 1) approximately every hour. You should also try and stir the caramel once an hour, in the basin, to help prevent lumps and air bubbles from forming and causing a blockage. Try serving with fruit such as apples and pears. This will make a good taste combination.

Any Sauces or Condiments

If you are hosting a football party or a gathering that involves lots of men, it is sometimes a nice addition to add condiments to a chocolate fountain that they can dip chips, pizza or crisps into. You can use any of the following separately in the fountain, just remember not to turn on the heat. Try ketchup, mayonnaise, sweet chilli sauce (without bits) or barbecue sauce. Party goers can even try dipping in buffalo wings, ribs or chicken strips.

Cocktails

Add your favourite cocktail mix to a chocolate fountain, but again, remember not to turn on the heat. Start by measuring out the cocktail in a jug and mix. Make sure there is no ice, fruit or mint leaves (as common in mojitos) in the mix as these will block the fountain. Pour the mix into the fountain and switch on. Partygoers can then be given glasses to help themselves. At the side of the fountain, have a bucket of ice, straws and any other additional extras that you would normally put into cocktails.

Nacho Cheese

Buy canned, liquid nacho cheese from any supermarket or food store and mix the following ration of 5 parts canned nacho cheese and 1 part water together in a pan (these quantities can be as big or small as you like). Heat the mix to approximately 70 decrees celsius, stirring continuously. Pour into the fountain when the mix has thinned a little. Turn the heat of the fountain to its maximum and the mix will thin even more. Keep topping the fountain up, throughout the night with the same ratio of mix and add more water if needed. Try serving with tortilla chips, mini tacos, breadsticks or cocktail sausages.

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Decorate A Cake With An Air Brush Compressor

Cakes are often frosted and piped with various colors of icing. However, mixing each color, filling clean bags and using new tips for each color makes for a lot of work and clean-up. Another way to decorate cakes with color or add sheen and dimension to a cake is to air brush cakes with edible paints. An air brush works by pressing a small trigger that allows air from the compressor to shoot out through a small opening. The air picks up edible paint that is held in a small cup and sprays it in a fine mist out the end of the nozzle. This can give the icing on the cake soft wisps of color or bold, all-over finishes of any hue, depending on the amount of pressure you apply to the trigger and how long you aim it on one area of the cake.

Instructions

1. Buy an air brush compressor system that is made especially for decorating cakes from a cake decorating supply store or online (see Resources below). Buy as good a machine as you can comfortably afford, as you usually get what you pay for. Very cheap machines tend to break easily or pulse the air which results in the nozzle spraying out splotches of color rather than a dependable fine mist.

2. Buy edible paints that are recommended for your air brush system. Try mixing small amounts of colors to make new colors, or buy pearlized or metallic colors for special finishes.

3. Prepare the cake by coating it with a layer of icing (usually buttercream). Wait a few minutes for the icing to set up, then place the smoothest side of a Viva paper towel on top of the cake. Brush your hand quickly over the towel a few times to create some friction. Move the towel to a new position and repeat. Do the same procedure to the sides of the cake to create a smooth finish all over the cake's surface.

4. Read the directions that came with your air brush system and ensure that you understand them. Re-read them if you are unsure of any of the steps to prepare to use the new system.

5. Place a small amount of edible paint into the cup of the air brush. Practice spraying the paint using various trigger pressures and back and forth movements of the brush on a paper towel to observe the effects.

6. Decide on the pattern you want to make on the cake and begin spraying the first color. Clean the cup and load it with the next color. Continue until you have the effect you want.

Tags: brush system, cakes with, each color, edible paint, edible paints, fine mist, paper towel

Make Cranberry Juice From Jellied Cranberry Sauce

Super sweet cranberry juice cocktail can be made at home in a pinch.

Jellied cranberry sauce can be used in a wide variety of ways. It can be melted down and blended with fresh cranberries, orange peel and sugar for an amped up classic holiday treat. It can be shaken with the ingredients of a traditional cocktail (vodka martini, cosmopolitan, etc.) for an interesting twist or it can be frozen in cubes and used in place of ice in a punch bowl. Jellied cranberry sauce can also be turned into homemade cranberry juice with the addition of sugar and water.

Instructions

1. Open the cans of cranberry sauce and blend them together with three quarts of water. Use the immersion blender, or by blend a small amount of cranberry jelly and water together in the regular blender. Pour the mixture into the stock pot, as you go.

2. Bring the mixture to a boil in the stock pot and stir constantly with the whisk to completely combine the jelly and water.

3. Reduce the heat to medium and taste the juice. Add more sugar or water if necessary, depending on your taste. Simmer for 10 minutes, or until all of the cranberry jelly has melted and combined with the water.

4. Remove the pot from the heating element and allow it to cool before pouring it into the pitcher. Chill the juice well before serving.

Tags: cranberry sauce, cranberry jelly, jelly water, sugar water

Trail Mix Ingredients For Kids

Walnuts are a healthy ingredient to include in children's trail mixes.

Preparing healthy food for kids can be a trial. Children often have preconceived ideas about what will taste good, and are often reluctant to try new foods. Trail mix is a chance to add ingredients that have good nutritive value and low refined sugar content. Kids can help in preparing the ingredients and making the mix, using it as a learning experience.

Choose Healthy Ingredients

Children often don't eat enough vegetables and fruits in their everyday diet, missing out on good sources of fiber, which is important in maintaining digestive system health. Dried fruits, nuts and seeds in trail mix help provide fiber. Use dried fruits high in antioxidative phytonutrients, such as cranberries, cherries and blueberries. Walnuts are among the healthiest of nuts because they contain a higher percentage of the omega-3 essential fatty acid alpha-linolenic acid. Omega-3 fatty acids are essential to the growth of children's nervous systems. Because of their higher percentage of omega-3, walnuts become rancid more quickly than other nuts, so put them in batches of trail mix that will be eaten within a short period of time.

Avoid Unhealthy Ingredients

Another problem area with today's eating choices is an abundance of foods with refined sugars, now thought to be a factor in predisposing children to metabolic syndrome. Choose dried fruits without added sugars and cereal ingredients that have not been sweetened. If candies are included, keep them small and without high amounts of sugars, like chocolate or butterscotch baking chips, and low in proportion to other ingredients. Another substance to avoid is salt. Salt has a pervasive presence in prepared foods so you can consume unhealthy levels without being aware of it. Choose unsalted or lightly salted ingredients. If crackers or snack foods will be used, avoid products with trans-fatty acids and preservatives.

Involve Kids in Preparation

If kids get personally involved in getting ingredients ready, they learn good information and are more likely to eat the product. Try making your own dried apple slices from fruit you harvest yourself or let the children choose at the store. Don't throw away the pumpkin guts at Halloween -- let the kids help roast and hull the seeds. Buy walnuts in the shell, and have the kids help crack them. When fresh cranberries are in season, buy extra and make your own craisins. It is easy to create your own dried banana chips; you just need bananas, lemon juice, greased cookie tins, and an oven heated to 175 degrees Fahrenheit. Let children help choose bulk ingredients at the health food store. In mixing the ingredients, kids will learn about measurements, proportions, and the combinations of flavors and textures they prefer.

Easy-to-Handle Ingredients

Younger children need ingredients that can be easily grasped. Use cereals that are firm and non-crumbly, like round oat cereals and textured squares of wheat, corn and rice. Pretzel sticks and goldfish crackers also are easily handled. Leave nuts in larger pieces. Cut larger dried fruits like apricots and dried pineapple rings into manageable pieces.

Tags: ingredients that, Children often, dried fruits, higher percentage, higher percentage omega-3, ingredients that have, percentage omega-3

Make Aioli With A Mortar And Pestle

Make Aioli With a Mortar and Pestle

If you love garlic, then you must try aioli. Aioli is a French garlic sauce that is similar to a mayonnaise. It is often served with bouillabaisse (southern French seafood stew) or as a part of the grand aioli, a platter of cooked seafood, meats and vegetables. But aioli need not be limited to French cuisine as its uses are infinite.

This garlicky sauce is traditionally made using a mortar and pestle. Avoid the temptation of using a food processor--the sauce can end up with an unpleasant, rubbery texture.

Instructions

1. Peel the garlic cloves and remove the green germ (if any). Set aside.

2. Warm the mortar by running hot water over it until it feels warm to the touch. Dry the mortar with a paper towel.

3. Place the peeled garlic and salt in the mortar. Using the pestle, smash the garlic with the salt until it forms a smooth paste.

4. Use a pressing motion with the pestle, and incorporate the egg yolk into the garlic paste. Continue mixing until the mixture has formed a thick and smooth paste.

5. Add the oil in a thin and gradual stream. Continue to stir the mixture with the pestle while adding the oil.

6. Taste the aioli, and add more salt if needed.

Tags: Aioli With, Aioli With Mortar, Make Aioli, Make Aioli With, smooth paste, With Mortar, With Mortar Pestle

Beauty Tips For Horseradish And Honey

Honey is an excellent moisturizer and cleanser for the skin.

While there are a vast number of of cosmetics and beauty treatments on the market, popular treatments still include using items found in nature. Two of those items are horseradish and honey. Not only is using natural items environmentally friendly, but it's also budget-friendly. People who want to avoid chemicals should stick to food items like these.

Hair

Horseradish is good for preventing hair loss. It improves circulation to the scalp and helps regenerate the hair roots. You can choose to create a poultice and rub it into your scalp. Another way to utilize it to regrow hair is in lotion form.

Freckles

A mixture using horseradish root powder, along with oatmeal powder and sour cream, can be used to fade freckles. For it to be effective, use the mixture at least twice per week. Mix the ingredients together and apply to the skin, massaging it using your fingers. Let it sit on your face like a facial mask before washing it off with warm water.

Facial Hair

To naturally lighten your facial hair, use honey and lemon on your skin. The lemon lightens the hair while the honey protects the skin during the bleaching process. Use one tsp. of both lemon juice and honey for the mixture. Smooth it onto the skin in the areas that have the excess hair. Leave the mixture on the hair for about 10 minutes, then wash it off with a soft washcloth and warm water.

Cleanser

A mixture of honey and warm water is a deep cleanser for the skin. It not only cleanses the skin, but also moisturizes it. To make the cleanser, dissolve two tbsp. of honey into one or two pints of warm water. Wash the face with it and rinse off with warm water.

Tags: warm water, cleanser skin, with warm, with warm water

The Best Way To Roast Pumpkin Seeds

When carving pumpkins, many people throw away the pulp and seeds. Little do they know, pumpkin seeds make a delicious snack food. Prepare this easy-to-make treat in a variety of ways by adding salty, sweet or spicy flavors that you enjoy.

Washing the Seeds

It is best to gather the seeds as you carve the pumpkin, while the pulp is fresh and easy to remove. Dig out all of the seeds, place them in a bowl and pull out the stringy pulp. Rinse the seeds to remove any additional pulp residue.

Alternately, soak the seeds for a few hours in a bath of water with a few spoonfuls of salt, or with a few spoonfuls of sugar for a sweet taste.

Baking the Seeds

Spread the seeds on an oiled baking sheet. Rub with a layer of oil, or coat the sheet with a layer of cooking spray. Toss the seeds to coat on both sides, then bake for 25 minutes at an oven temperature of 325 degrees F. Stir the seeds every five to 10 minutes to roast perfectly on both sides.

Optional Seasonings

For the traditional roasted pumpkin seeds, sprinkle the seeds with a layer of salt while on the baking sheet.

For a sweet snack, soak the seeds in sugar water prior to baking. Place the seeds on an oiled cooking sheet, and sprinkle with cinnamon or brown sugar. Bake for 25 to 30 minutes, stirring every five minutes until crisp.

For a spicy snack, soak the seeds in a salt water bath, then place on the oiled cooking sheet. Sprinkle with cayenne or chili pepper, and bake for 25 to 30 minutes, stirring every five minutes.

Tags: every five, every five minutes, five minutes, soak seeds, with layer

Warm Up Mulling Spices

Mulling spices add a delightful zip to apple cider.

Mulling spices may contain a variety of different spices and flavorings designed to add a distinctive flavor to beverages. With cinnamon, cloves and orange peel as some of the most common mulling spice ingredients, adding this delightful combination of spices to warm beverages can transform a standard beverage into a stellar treat. Warm up mulling spices as you warm a beverage, and the flavors will blend deliciously.

Instructions

1. Cut a 6-inch square of cheesecloth.

2. Place approximately 2 tablespoons of mulling spice into the center of the cheesecloth.

3. Bring the ends of the cheesecloth up and together around the mulling spices, and twist the edges of the cheesecloth to make a tight bundle.

4. Tie the cheesecloth tightly with a short length of string to keep the mulling spices inside the cheesecloth.

5. Pour the beverage you wish to flavor with mulling spices into the stockpot. Flavor about 1 quart of liquid with 2 tablespoons of mulling spices. If you wish to flavor more liquid, make additional bundles of mulling spice in squares of cheesecloth.

6. Add the mulling spice bundles to the liquid in the stockpot.

7. Place the stockpot onto the stove top and set the burner to medium-high. Warm and stir the liquid with the mulling spices until the liquid simmers -- just under a boil. Simmer the liquid and the mulling spices for 20 minutes.

8. Remove the mulling spice bundles and squeeze the cheesecloth bundle over the stockpot to extract as much flavor as possible from the mulling spices. Turn the heat down to low to keep the liquid warm.

Tags: mulling spices, mulling spice, liquid with, mulling spice bundles, Mulling spices

Make Whole Wheat Bread In A Bread Machine

Whole wheat bread recipes for the bread machine are almost impossible to find. No matter where you look, the recipes for wheat bread always include some white flour. While it can be tricky to make 100 percent whole wheat bread without any white flour, it is by no means impossible. The secret to making whole wheat bread that is light, fluffy and delicious is to use vital wheat gluten, which can be found at most health stores.

Instructions

1. Measure 3/4 cup water into the bread pan. Crack two eggs into the pan and add 2 tbsp. of extra virgin olive oil. Add 1 tsp. of salt.

2. Measure 2 cups of whole wheat flour into the pan. Use a high grade whole wheat flour such as King Arthur or Hodgson Mills. Then place 2 tbsp. of vital wheat gluten into your 1-cup measure. Fill the rest of the cup with whole wheat flour. Place the mixture in the pan.

3. Add 2 tsp. of sugar around the sides of the pan. Use sucanat or evaporated whole cane sugar for better nutrition. Use your teaspoon to make a small well in the top of the flour. Add 2 tsp. of active dry yeast.

4. Use the whole wheat cycle on your bread machine. If possible, use the rapid cycle. Typically, the rapid cycle eliminates the third rising, which tends to fare badly when using only whole wheat flour. If your bread machine allows it, delay the onset of the kneading by 30 minutes.

5. Turn the whole wheat bread out onto a cutting board after cooking is complete. Allow the bread to cool completely. Place it in a plastic bag, and leave it in the refrigerator for 1 to 2 hours.

6. Remove the bread from the refrigerator, and place it on a slicing guide. Now that the bread has time to rest and cool, the slices should be smooth and even. If they crumble, place the loaf back in the refrigerator until it's more solid.

7. Return the whole wheat bread slices to the plastic bag. Store in the refrigerator.

Tags: wheat bread, wheat flour, whole wheat, whole wheat flour, whole wheat, bread machine

Make Black Forest Cake

Made with rich chocolate and cherries, Black Forest cake is sure to become a family favorite. This recipe is easy to make. Just follow these steps.

Instructions

1. Bake chocolate cake mix according to directions, or bake your own favorite recipe; do not use a mix with pudding in the middle, as it will be too moist. You will need 2 eight- or nine-inch layers for this recipe.

2. Remove cake from pans and place on platters, let cake cool for 5 minutes.

3. Poke holes in both layers of the cake, using the toothpicks or wooden skewer, approximately 1 inch apart.

4. Drizzle the juice from an 8-ounce jar of maraschino cherries into the holes. You can use a teaspoon, an eye dropper or a turkey baster to get the juice into the holes. Do not drizzle over the whole cake or it will be too moist to handle.

5. Place the chocolate cake layers in the refrigerator for 1 hour; this allows the cherry juice to seep through the cake to the bottom.

6. Remove the chocolate cake from the refrigerator. Open the canned cherry pie filling and spread three-fourths of the can on top of one cake layer, saving the last one-quarter for the topping. Place the second layer of cake on top of the one you've just spread the cherries on.

7. Ice the cake with whipped topping and place the last one-quarter of cherry pie filling on top for a beautiful presentation.

Tags: chocolate cake, Black Forest, cake from, cherry filling, into holes, last one-quarter, will moist

Homemade Dried Fruit

Slice fruit evenly for best drying results.

Drying is an ideal process for preserving fruit at home. It is easier and requires less equipment than canning. Homemade dried fruits can be kept on hand for a nutritious, low-calorie snack, or they can be rehydrated for use in cobblers and jams later in the year when fewer fresh fruits are available. Avoid the common mistake of over-drying your fruit. If you're unsure about the perfect texture of dried fruit, it is best to err on the side of "under-doneness." You can always repeat the process if needed.

Instructions

Preparing and Drying

1. Wash and dry the fruit. Remove peels, seeds and pits as needed.

2. Slice the fruit in even slices. Consistency in size is more important than thinness, but the thicker the item, the longer it will take to dry.

3. Squeeze the juice of one lemon into a large bowl and add 12 cups of water. Place the squeezed lemon in the bowl as well. Transfer the prepared fruit into the bowl and let it sit for about five minutes.

4. Heat your oven to between 90 and 150 degrees Fahrenheit -- the ideal range for drying fruit. Often, this means turning the oven to its lowest setting.

5. Remove the fruit from the bowl and drain. Place it in an even layer on a parchment-lined baking sheet.

6. Place the trays in the oven and allow the fruit to dry for several hours. Depending on the size and type of fruit you are drying, the process can take two to 24 hours. Check the fruit every few hours for doneness. It should feel dry but still be pliable with some softness. Allow the fruit to cool for 12 hours.

Conditioning and Storage

7. Pack the cooled fruit into glass jars or clear plastic containers. Seal with lids.

8. Allow the fruit to condition for seven to 10 days. Shake the containers every day to prevent the fruit from sticking together.

9. Watch for moisture collecting in the container. Remove the fruit from the container and repeat the drying process if moisture occurs, then repeat the steps for conditioning.

10. Seal the conditioned fruit in moisture-proof containers such as freezer bags or sanitized canning jars. Pack the fruit slices tight without crushing them. Place bags of fruit inside insect- and rodent-proof tins or canisters.

11. Store packaged fruit in a cool, dry cupboard or pantry.

Tags: fruit from, Allow fruit, drying process, fruit cool, fruit into, Remove fruit, Remove fruit from

Clean A Pomegranate

Pomegranate juices and seeds contain three types of antioxidants.

Pomegranates are a dark-red fruit that can come across as exotic and intimidating. A pomegranate is the size of an apple, but most of a pomegranate is inedible pith with a few juice and seed sacs, making the cleaning and eating process a bit confusing. According to the Pomegranate Council, pomegranate juices and seeds contain three types of antioxidants that fight cancer and heart disease. If you want to try a pomegranate but don't know where to begin, there is a simple way to clean and prepare it.

Instructions

1. Slice the top of the pomegranate horizontally, just below the stem, to remove the pomegranate top. If the red seeds and juice sacs are not visible, cut farther below the stem until you see the seeds and juice sacks.

2. Cut the pomegranate into at least four portions.

3. Fill a large bowl with cold water and place the pomegranate portions into the bowl.

4. Remove the arils (the dark red juice and seed sacks) from the white pith. Remove and discard the white pith sections floating at the top of the bowl.

5. Pour the bowl of water and arils into a strainer or colander in the sink. Make sure there is no pith or pulp.

6. Place the arils carefully into a container.

Tags: below stem, contain three, contain three types, juice seed, juices seeds, juices seeds contain

Japanese Ginger Perennial Plant

Japanese ginger perennial plant offers a lot: it's an herb, a flowering plant, a perennial tropical plant, an evergreen and an ornamental species. In Japan, it is field cultivated during summer months for its edible flowers, which are harvested, then blanched and used in salads. During winter months, the production of flower buds does not slow down. It is simply moved to the confines of heated greenhouses.

Description

Commonly known as variegated Japanese ginger and mioga ginger, this plant is a member of the botanical family Zingiberaceae; its scientific name is Zingiber mioga. Its leaves are broad, pointed, deep green and variegated with creamy white. Unlike most plants, the Japanese ginger's flower buds form underground, and its creamy white, shell-shaped flowers emerge at ground level, at the base of the plant.

Propagation

Japanese ginger is a rhizome, which means it has a horizontal, underground plant system that lets it propagate asexually. The rhizome grows segments and tuberlike roots. Growers break off segments of a rhizome and plant them to propagate the plant. The ginger root you find in your grocery store's produce aisle is actually a rhizome.

Growing

Japanese ginger is photoperiodic, meaning it needs specific amounts of daylight and night darkness to bloom. It does best in shade or partially shady areas with moist, well-drained soil. Typically, it reaches heights of 18 to 36 inches. Some species attain heights of 5 to 8 feet, depending upon growing conditions. In frost-free zones, Japanese ginger is an evergreen. If growing conditions are too sunny and hot, the plant may go dormant.

Culinary Application

The leaves, flowers and rhizomes all have a spicy fragrance when brushed against. Only the leaves of Japanese ginger are inedible. You can blanch and use the flowers in salads like the Japanese do. And you can use the rhizome in cooking and baking, just as you would the ginger root you purchase fresh at a grocery store.

Uses and Sources

The shade-loving Japanese ginger plant is very attractive in borders or as a single specimen in a garden. It is well suited for use around ponds. In addition to its culinary uses, Japanese ginger has a place in the florist market. Its leaves are often used in bouquets and work especially well with mixes of tropical flowers. While native to Japan and a product of Japan, most of the commercial supply of Japanese ginger now comes from Jamaica.

Tags: Japanese ginger, creamy white, flower buds, ginger root, grocery store, growing conditions

Make Caramelized Brussels Sprouts

Make Caramelized Brussels Sprouts

Brussel sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of brussel sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing brussel sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

Instructions

Caramelized Brussels Sprouts

1. Prepare the brussel sprouts by peeling off two to three of the dark outer leaves; trim the stem ends.

2. In a Dutch oven or 12-inch skillet, heat the sugar over medium high heat until sugar begins to melt, shaking the pan occasionally to heat the sugar evenly.

3. Once sugar starts to melt, reduce heat and cook until the sugar begins to turn brown.

4. Add the butter; stir until melted.

5. Add the vinegars.

6. Cook and stir for 1 minute.

7. Add the water and salt.

8. Bring to boiling; add the sprouts.

9. Return to boiling; reduce heat.

10. Simmer, covered, for 6 minutes.

11. Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.

12. Keep warm until serving.

Tags: Brussels Sprouts, Caramelized Brussels, Caramelized Brussels Sprouts, brussel sprouts, heat sugar, Make Caramelized

Grow & Ripen Hot Peppers Quickly

Sow peppers indoors eight weeks before planting outside for quick results.

Gardeners are experimenting with the expansive variety of hot peppers available for planting. Hot peppers are grown for a number of reasons, including for use in an array of international cuisines. Generally, hot peppers are easier to grow than sweet peppers, are hardy vegetables and mature quickly. In order for most hot peppers to grow and ripen quickly, you need to sow the seeds indoors six to eight weeks before planting them outside.

Instructions

1. Sow seeds 1/2 inch deep in well-draining soil eight weeks before the date of the last frost, when you can move the plants outdoors.

2. Incorporate a plant bed fertilizer, such as a 12-6-6 into the planting containers. The amount of fertilizer that you use depends on the size of the planting container and the number of seeds you sow. Read the instructions carefully on the back of the fertilizer that you chose.

3. Water the soil regularly or whenever the soil is almost dry to the touch.

4. Set the planters outside for several hours each day, one week before you plan to transplant outdoors. Do this on calm, cloudy days. This will accustom the young plants to the outdoor conditions and reduce the chance of transplant stress.

5. Plant the seedlings 12 to 18 inches apart in rows that are 2 feet apart. If possible, plant the seeds in raised beds.

6. Cover the seedlings with a floating row cover. This keeps the transplanted seedlings warm at night and encourages the fruit to develop sooner.

7. Water the seedlings regularly.

8. Fertilize with a well-balanced fertilizer, such as a 5-5-5. Do not use a high-nitrogen fertilizer, which could stunt the growth of the peppers.

9. Harvest the peppers when they have fully ripened. The exact amount of time that the peppers will take to ripen depends on the type. In good conditions and when started indoors, peppers that ripen most quickly include Serrano del Sol, several varieties of East Indian and Thai peppers and ornamental hot pepper plants.

Tags: eight weeks, eight weeks before, weeks before, before planting, fertilizer such, fertilizer that

Clean A Liquor Flask

Liquor flasks are convenient and fit easily in your jacket pocket or bag. If you take care of it, your liquor flask will give you years of service. However, many people are puzzled when it comes to properly cleaning a flask. A liquor flask doesn't require a special cleaning solution, harsh cleaner or any special tools to clean it. To properly clean your liquor flask, all you need is some soap and water.

Cleaning

Cleaning your liquor flask is not difficult. To make a simple soap solution for cleaning, mix 1 tsp of dish soap in a pot with 1 cup of hot water. Stir the soap solution with a spoon to agitate it. Wear rubber gloves if you don't want to get your hands wet and a apron or other cover up. Make sure the flask is empty. Then pour the soap solution into the flask and put the lid on it. Shake the flask around several times so the soap solution can wash the inside of the flask. After shaking, pour out the solution and fill the flask with hot water. Put the lid back on and shake the hot water around in the flask and it pour out. Repeat the hot water process several times to remove any remaining soap. Don't forget to rinse the lid also.

If any grime is present on the liquor flask, use a old toothbrush to scrub it off.

Drying

Let the flask air dry with its lid off on a counter or other surface. If the liquor flask is metal, you can speed up the drying process by placing the flask in a 350 degree F oven for five minutes to dry. You don't have to place it in a pan---just place it on a oven rack. Make sure you use a potholder to remove the metal flask. Once the metal flask is dry, let it cool before using it.

Tips

Clean your liquor flask after each use and before refilling, especially if you change liquors. If the flask is new, rinse it with clean water before using it for the first time. You can also use the soap solution method of cleaning to clean your new flask.

Tags: liquor flask, soap solution, your liquor flask, your liquor, before using, flask with

What Meals Make With Old Bread

Slice old stale bread to make croutons, bread-and-butter pudding, and breadcrumbs.

Bread is a staple food for any household, but when slices start to turn old and stale, some might throw them out with the trash. Instead, you can keep the bread and use it for an exciting new recipe or delicious dessert dish. However stale and old the bread, you can always turn it into something.

Breadcrumbs

Breadcrumbs are a great addition to anything that needs to be deep fried or saut ed because they create a crisp outer layer that adds texture and taste. Make your own by cutting the old stale bread into thin slices. Layer the slices on a baking tray and put them in the oven on low heat. Wait until the slices start to crack and snap, then put them into a food processor. Process until the slices become crumbs. Breadcrumb anything by first beating together some eggs and milk, and dip whatever you crumb into the gooey mixture. Roll the item around in the breadcrumbs until it is completely covered. You can fry, saut or deep-fry the items until cooked. Breadcrumbs are best used on either deep-fried mushrooms (serve with garlic, butter and oil) or on chicken and fish. Breadcrumbs are also safe to freeze.

Bread and Butter Pudding

Bread and butter pudding is a traditional British dessert made from old bread.

Bread-and-butter pudding is a traditional British dessert often associated with summer and school dinners. You can use normal bread for the dish, but it is best to use old stale sweet loaf, brioche or hot-cross buns. Slice the bread if it isn't already and butter one side; arranging each slice or piece onto a baking tray with the buttered side up. Sprinkle on some raisins and cinnamon, then another layer of bread. Repeat the process until you fill the dish or run out of bread. Mix 12 fl. oz. whole milk and 2 fl. oz. double cream with two free-range eggs and pour over the bread; let stand for 30 minutes and pop it in the oven for 40 minutes at 355F. The dish should serve four people.

Croutons

Croutons are small toasted cubes of bread served with certain dishes for extra bite and a bit of texture. You can make your own by using old stale bread. Cut slices of the bread into cubes and lightly toast them under a grill until golden brown; mix the cubes occasionally to ensure they don't overcook/undercook on one particular side. You can also season the crouton cubes with herbs, spices and olive oil before baking, to give them more flavor. Serve the croutons as a side dish to accompany meals like soup and salad.

French Toast

French toast is a savory dish of fried stale bread. To make your own French toast, beat two eggs and add 1 cup of milk and a pinch of salt to create a white gooey mixture. Dip the bread into the mixture and let it soak for a while until it goes soggy. Heat a small amount if oil in a hot pan and fry the soggy bread until it turns golden brown and crispy. You can also make a sweet French toast by using brioche or sultana loaf.

Tags: stale bread, bread into, baking tray, bread make, British dessert

Clam Chowder Festivals

New England-style clam chowder is just one of many regional varieties.

Clam chowder festivals celebrate the variety and artistry of these warming soups. New England clam chowder is cream-based and white in color, Manhattan-style clam chowder is usually tomato-based, and Rhode Island-style clam chowder features a clear broth and a cultural tie to the food ways of Portuguese immigrants. Clam chowder festivals take place all over the United States, and some have been annual traditions for more than 30 years.

Santa Cruz Clam Chowder Cook Off & Festival

Started in 1981, the Santa Cruz Clam Chowder Cook Off & Festival takes place along a noted California boardwalk. The festival's goal is to raise funds for the City of Santa Cruz Parks and Recreation Department, and in 2010, the festival raised $65,000. Individuals, restaurants and corporations submit their best Boston and Manhattan-style chowder recipes, and awards are given by both judges and by "People's Choice." "Spirit" and "Most Unique" awards are also given.

Knorr Great Chowder Cook-Off

The Knorr Great Chowder Cook-Off in Newport, Rhode Island, also began in 1981. Spectators are treated to all the chowder they can eat, and prizes are awarded in three categories: Clam, Seafood and Creative. The top three chowder winners in each category take home $1,000, $750, and $500, respectively. The June event also includes live music and clamcake-eating contests.

Chowderfest

Chowderfest is a one-day event that takes place during Boston's Harborfest celebrations, a week of activities and celebrations leading up to July 4th. Another noted chowder festival that was founded in the 1980s, the competition is fierce and the field of competitors is limited to the best of the best. Once a restaurant has won Chowderfest three times, it is no longer allowed to compete and its name is added to the Chowderfest Hall of Fame.

Quality Seafood's Clam Chowder Cookoff

Founded in 2009, Quality Seafood's Clam Chowder Cookoff takes place in Redondo Beach, California. Both individuals and restaurants compete, with attendees voting for their favorites. All proceeds from the event go to support the Wellness Community, a local cancer charity/treatment center.

Montauk Annual Fall Festival Clam Chowder Contest

The Montauk Clam Chowder Contest is part of the annual Fall Festival in this town on the tip of Long Island, New York. Local wines, music and other foods are also a part of the festival, along with carnival rides for the kids.

Tags: Clam Chowder, Santa Cruz, takes place, Chowder Contest, Chowder Cook

Is Canola Oil Good To Cook With

Canola oil is good for high-heat cooking and applications where a mild oil flavor is necessary. It is low in saturated fat and has a high smoke point.

Origins

Canola oil is made from the canola plant, which was bred from rapeseed in Canada.

Concerns

Rapeseed oil contains 30 to 60 percent erucic acid, which can be toxic to humans. Canola oil contains very low levels of erucic acid and is safe to consume, according to the FDA.

Nutrition Facts

Two teaspoons of canola oil contain 83 calories, 9.2 g fat, including 0.6 g saturated fat and 5.8 g monounsaturated fat. It is cholesterol-free and contains omega-3 and omega-6 fatty acids.

Cooking Benefits

Canola oil has a smoke point of around 400 degrees Fahrenheit, which makes it ideal for high-heat cooking such as deep frying.

Substitutes

Other oils good for frying are safflower, sunflower, peanut and corn; however, none of these oils have as low a saturated fat content as canola.

Tags: erucic acid, high-heat cooking, smoke point

Make A Pitcher Of Mojitos

Pitcher of mojitos

Mojitos are a great drink to make for hot summer days. Start with a pitcher, and soon your friends will be coming back for more. Follow these simple yet fun steps for the best mojitos on the block.

Instructions

1. Start your mojitos by getting a large pitcher. Place the lime juice, sugar and mint leaves in the bottom of the pitcher. Make sure the pitcher is large enough to allow you to crush these ingredients in the bottom.

2. Next, use a wooden spoon to mash the mint leaves around in the bottom of the pitcher. This will release their flavor, which will be absorbed into the mixture. Really work the leaves into the mixture. Take your time and you'll be rewarded with the most flavorful drink.

3. Next, add the rum and a large amount of ice. Top off with some club soda. For a stronger drink, use less club soda. Throw some more club soda in for a lighter drink. Just experiment to see how you like it.

4. Finally, just garnish the drink with some fresh mint leaves and some lime slices for appearance. Now you are ready to start drinking your creation! Just remember to drink responsibly. Now go host a party and make your guest some mojitos by the pitcher!

Tags: club soda, mint leaves, bottom pitcher, into mixture, pitcher Make

Make Your Own Nut Butter

peanut butter

If you love peanut butter then you might want to try out other nut butters such as pecan butter, almond butter, or hazelnut butter. While you may shy away from nut butters because you fear they are fattening, keep in mind that nuts are high in antioxidants and they are very healthy in moderation. Making your own nut butter is extremely easy and once you learn do it you will have fun experimenting with a variety of nut butters.

Instructions

1. The first thing you need to do in order to make nut butter is to choose your nut. Do you want cashew, pecan, almond, peanut or hazelnut butter? Each nut has it's own distinct flavor and set of antioxidants.

2. The second thing you need to do in order to make nut butter is to roast your nuts on a cookie sheet at 150-170 degrees Fahrenheit until lightly browned.

3. Put the roasted nuts into a food processor and add 2-5 tablespoons of canola oil. Mix until the nut butter is at the desired creaminess. If you want a sweeter nut butter add brown sugar to taste. Add salt to taste.

4. Store your nut butter in a jar and keep in the refrigerator. Remember that your nut butter is not full of preservatives so it won't keep as long as store bought nut butter.

5. Enjoy your nut butter on fruit, crackers, and muffins. Fill small jars and wrap with a red ribbon and you have a great birthday, Christmas, or party gift to give away.

Tags: your butter, hazelnut butter, make butter, need order, need order make, order make

Peel Ginger

Cut small nubs off your ginger to peel it more easily.

Ginger is an intensely flavored, knobby root that lends its distinctive taste to many dishes and cuisines from around the world. It is a common ingredient in many Chinese dishes, for example, and pickled ginger is a frequent accompaniment to sushi. Some familiar uses of this fragrant tuber are ginger ale and gingersnap cookies. You can even candy chunks of ginger root and nibble on them plain. Thanks to the multiple knobs on most pieces of raw ginger, peeling this root can be tricky.

Instructions

1. Place a piece of ginger root on the cutting board and use a knife to cut off a piece slightly larger than necessary. Wrap the remainder in a layer of paper towels, and then a layer plastic wrap, and refrigerate for up to two weeks or freeze for up to six months.

2. Cut any small nubs off of the piece of ginger you wish to use and discard (or use in a recipe that does not require peeling). Leaving these on will make the peeling process unnecessarily difficult. You should now have a relatively smooth piece of ginger exactly the size you will need.

3. Hold the ginger in your non-dominant hand and the spoon in the other hand, gripping the cupped part of the spoon rather than the handle to give you more control. Place the spoon against the ginger and scrape off the ginger's peel with the inside of the spoon. The peel is very soft and will come off easily.

Tags: piece ginger, ginger peel, ginger root, small nubs

Instructions For The Westinghouse Rice Cooker

Cook your rice in a Westinghouse rice cooker.

Westinghouse makes 1.5-cup, 3-cup and 7-cup rice cookers, so you can choose a rice cooker based on your family size. Once you purchase your rice cooker, you will have to learn use it. Fortunately, it only takes a few minutes to familiarize yourself with the machine and begin cooking a side of fluffy and delicious rice.

Instructions

1. Set your Westinghouse rice cooker on a flat surface that is close to an electrical outlet. Westinghouse warns that steam will emerge from the machine, so do not place it near any curtains.

2. Rinse the cooking pan out with hot water and set it in the rice-cooker base.

3. Pour 1 cup of water in the Westinghouse rice cooker pan for each cup of rice that you plan to cook. Then add the rice. Set the lid on the pan.

4. Plug the Westinghouse rice cooker in and turn the cooking switch to the "On" position. Press the control switch down to start cooking the rice.

5. Wait for the control button to pop back up. This means the rice has finished cooking. Wait another 10 minutes before opening the lid of the rice cooker.

6. Remove the rice pan with a set of oven mitts and place it on a hot plate. Serve the rice.

Tags: rice cooker, Westinghouse rice, Westinghouse rice cooker, rice Instructions, your rice

Mango Trees In Florida

Mangoes may be eaten fresh, juiced, canned, dried or cooked.

Florida's warm temperatures and humid climate make it an ideal place for growing mangoes. According to Pine Tree Nursery, some of the most popular varieties commercially sold were developed in Florida. Though Florida does not lead the world in mango production, it is a place where many mango varieties grow and thrive.

Bombay

The Bombay mango originally comes from Jamaica, originating from seeds brought from India. They are very similar to the Paheri mango of India. The fruit weighs between 12 and 14 oz, and even when it is ready to eat, it retains a deep green color to its skin with a dull red patch. The flesh is deep orange and very juicy with no fibrous flesh. The Bombay mango tree is tall and hardy, and it does very well in South Florida groves.

Cogshall

The Cogshall mango was developed on Pine Island, Florida, during the 1940s. Each mango is about 1 lb. and has a deep yellow-orange skin that shades to crimson in spots. The flesh is entirely without fiber, rich and juicy. This is a valued cultivar because it is resistant to diseases, and the University of Florida recommends it for home growing in Florida.

Duncan

The Duncan mango is a patented mango that was cultivated in Palm Beach County. It is a variety known for high disease resistance and excellent production. This mango tree produces oblong fruit that range from 16 to 24 oz. In weight. The mango skin is a solid yellow with no other colors, and the flesh is very smooth, very sweet and slightly tangy. It does well in Florida's humid, rainy weather as it is resistant to the fungal disease anthracnose.

Mallika

The Mallika mango is a hybrid produced by crossing the Dasheri and Neelum mango. It produces flattened oblong fruit that is bright yellow in color. The fruit weighs between 10 and 18 oz and the flesh is deeply orange and sweet, with a slight taste of melon and citrus. It does well when eaten fresh, but it also excels when juiced or sliced and dehydrated. The University of Florida recommends the Mallika for Florida home growing.

Tags: Bombay mango, does well, eaten fresh, Florida recommends, fruit that

Choose Lowcalorie Sushi

Sushi is a healthy food, but you can be sure to pick some of the lowest calorie sushi if you know what to order. Here are some tips on choosing sushi that tastes delicious yet is kind to the waistline.

Instructions

1. Ask the waiter for sushi rolls that are usually made with rice to be made without it, or with half of the amount. It may be easier for them to be made as hand-rolls rather than cut-up rolls, in a bid to avoid having them fall apart when eaten.

2. Skip the fried tofu dishes or anything containing tempura. Tempura is fried and anything fried is bad for a diet. Make sure any sushi rolls you order do not contain tempura as well, so ask your waiter about which ones are appropriate. The restaurants may not always specify such details on the menu.

3. Opt for plain pieces of sashimi. Raw fish does not contain as many calories and is very filling and delicious.

4. Avoid ordering any rolls made with mayonnaise. Mayonnaise is a no-no on most diet. Some examples of sushi rolls made with mayonnaise include the Spider roll, the Dragon roll, the Soft-shell crab roll, the Cream Cheese crab roll and more.

5. Skip the sake. It's refreshing and delicious, but it's alcohol and alcohol is empty calories.

6. Pace yourself. You're not running a marathon. Eat slower and you will find you are more satisfied with each bite. Sushi is meant to be savored, not consumed mindlessly. Drink water in between and enjoy some bites of pickled ginger between pieces as well.

7. Don't go crazy with the edamame. It is very healthy but it is still packed with calories and it's easy to go overboard, especially when it's served before your main dishes.

Tags: made with, sushi rolls, crab roll, made with mayonnaise, rolls made, rolls made with

Chili Made With White Beans

Green chiles add a little heat to the chili.

White bean chili has a smoother and more mild consistency than traditional red chili. Chopped green chilies give the stew a little kick, while the other spices help mellow out the flavor. The addition of chicken or turkey gives the stew more heft, without feeling too heavy like a beef-based chili. Chili made with white beans may have you rethinking your favorite chili recipe.

Instructions

1. Heat the butter slowly in your stock pot until it melts. Add minced garlic and diced onion and stir over low heat. Add chopped green chilies and cook for an additional five minutes.

2. Pour the white beans and the liquid from the cans into the pot. Stir to coat the beans with the mixture.

3. Cook the cubed chicken breasts or ground turkey in a frying pan, until the poultry is cooked through. Immediately transfer the chicken or turkey to the stock pot.

4. Make your own chili powder with the cumin, oregano, black pepper, salt and red pepper flakes. Combine equal parts in a small bowl, adding or removing spices you like or don't like. Add the seasoning to the chili.

5. Pour the chicken broth over the mixture and stir to combine. Set the heat to medium and cook for at least an hour. Just before removing the chili from the heat, sprinkle fresh chopped cilantro over the top and add the juice from one lime.

Tags: chicken turkey, green chilies, white beans

Preserve Peanuts

Peanut shells container two to three nuts each.

Peanuts aren't true nuts but a legume that's related to beans. Pollinated peanut flowers grow long stems that penetrate the soil and grow into mature peanuts underground. The papery shells protect the nuts from fungus and mold, so long-term preservation works best for peanuts kept in their shell. You can extend the storage life of both shelled and unshelled peanuts by storing them correctly. Fresher peanuts have the best flavor, with the quality gradually declining during long storage.

Instructions

1. Dry recently harvested peanuts in the shell. Spread them out in a single layer in a warm, well-ventilated area for two weeks so the shells dry completely.

2. Place the peanuts in a mesh bag, leaving them in their shells. Hang the bags in a cool, dry place and store them for three to six months.

3. Fill a storage container with shelled peanuts. Seal the container lid closed and store the container in the refrigerator for up to three months or in the freezer for six months. Shelled peanuts go rancid quickly if not refrigerated or frozen.

Tags: three months