Spinach Strawberry & Pecan Salad

Fresh produce makes for a beautiful, delicious salad.

Fresh spinach leaves, strawberries and pecan halves served separately are healthy and delicious. Put them all together and you have a feast for the eyes and low-fat alternative to your regular dinner fare. Spinach, strawberry and pecan salad is often served seasonally in restaurants and cafes. Make your own salad and you can enjoy this salad anytime you wish. The fresh ingredients and homemade vinaigrette dressing can be thrown together in minutes and at only 158 calories per serving, you can enjoy this salad guilt-free.

Instructions

1. Always wash produce before eating.

Wash your fresh produce. Rinse in a colander under tepid running water, then lay on a clean kitchen towel and pat dry. Allow the fruits and spinach to air dry for 30 to 60 minutes before preparing your salad.

2. Tear the spinach leaves, then place them in the large salad bowl. Add the strawberries, blueberries and sliced red onion. Sprinkle the toasted pecan pieces over the entire salad.

3. Tongs make it easy to mix your salad ingredients.

Toss the salad by picking up sections of it with the salad tongs and gently mixing it. Use a light touch while tossing the salad to avoid smashing the berries. Set the salad aside.

4. Prepare your vinaigrette dressing for the spinach, strawberry and pecan salad. Pour the vinegars, honey, mustard, curry and pepper into a glass jar. Put the lid on the jar and shake the dressing to mix the ingredients well.

5. Drizzle half the vinaigrette dressing over the salad. Toss the salad to distribute the dressing. Add the rest of the dressing and toss again.

6. Garnish the top of the salad with a handful of crunchy oriental noodles.

Tags: vinaigrette dressing, your salad, enjoy this, enjoy this salad, pecan salad

Make Hanky Pankies

Hanky pankies are a sausage and cheese appetizer served on rye cocktail toasts. While hanky pankies are not for those on a diet, they taste delicious. Try this recipe for a flavorful, meaty appetizer that is perfect for tailgating or parties at home. The ingredients and procedure are simple, and you will likely not have to worry about having any leftovers.

Instructions

1. Brown 1 lb. ground hamburger meat and 1lb. ground sausage in a skillet over medium high heat.

2. Remove the meat from the skillet and drain in a colander or on paper towels. Discard excess grease from the skillet. Turn off the stove.

3. Return the meats to the skillet. Add 2 tsp. Worcester sauce and salt and pepper to the browned meats.

4. Stir in 8 oz. processed cheese (such as Velveeta) into the meat until it melts from the residual heat from the cooked meats.

5. Transfer the hanky panky to a serving bowl.

6. Serve with cocktail rye toasts or as a topping for any toast or bread.

Tags: cocktail toasts, from skillet

Make French Onion Chip Dip

If you are having a party and want to make a dish that is sure to be a hit, consider making French onion chip dip. You can make this appetizer in a matter of minutes from just a few simple, easy to find ingredients. Follow these steps to make a delicious and easy French onion chip dip for your next get together.

Instructions

1. Use a large spoon to thoroughly mix the dry onion soup mix and the sour cream in a medium-sized bowl.

2. Add the cream cheese to the mixture and combine the ingredients. If the cream cheese is difficult to mix in with the other ingredients, consider softening the cream cheese a bit first. You can put the cream cheese in the microwave for a few seconds to soften it.

3. Cover the bowl with plastic wrap and put the French onion chip dip in the refrigerator for several hours. This allows the dip to firm up and for the flavors in the dip to marry.

4. Remove the chilled French onion chip dip from the refrigerator and transfer it to a decorative bowl or dish for serving.

5. Garnish the French onion chip dip with chopped scallions if desired.

6. Serve the French onion chip dip with chips or even fresh vegetables like carrot sticks, for dipping.

Tags: onion chip, French onion, cream cheese, French onion chip, chip with

Make Rosettes In A Fry Daddy

Rosettes, also known as pizzelles, are light and airy fried cookies traditionally made during the holidays. A special tool, known as a rosette iron, is used in making these special treats. Unlike many other fried foods, rosettes are not at all greasy but have a light and crisp texture. A Fry Daddy is a useful appliance for cooking these cookies as it holds the oil at an even temperature and minimizes cleanup after cookie making is done.

Instructions

1. Set your Fry Daddy on a safe and level surface, and plug it in. Pour in 4 cups of vegetable oil. Allow the oil to heat for 15 minutes.

2. Place the granulated sugar, eggs and salt in a bowl. Mix thoroughly with a whisk. Stir in 2 tbsp. of vegetable oil, 1 cup of flour and 1 cup of milk. Stir with a whisk until completely smooth, making sure that there are no lumps.

3. Dip the rosette iron into the hot oil. Let it sit in the oil for 1 minute, allowing it to get very hot.

4. Dip the hot rosette iron into the batter, allowing the batter to coat the rosette iron but not letting it go over the top. Allowing the batter to go over the top will make it hard to get the cookie off the iron.

5. Dip the batter-coated rosette iron into the hot oil, and fry it for 1 minute. Lift the iron out of the oil, and use a fork to loosen the cookie from the iron; set the hot rosette on paper towels.

6. Dip the iron back into the oil for 1 minute so that it heats up again. Dip it back into the batter, then back into the fryer. Continue on in this manner until all of your batter is used up.

7. Sprinkle the finished cookies with powdered sugar or cinnamon sugar.

Tags: rosette iron, back into, into minute, iron into, rosette iron into

Make Pear Vodka

Vodka became the liquor of choice for many bars and bar customers in the early nineties, and only gained popularity as producers of vodka began selling different flavors. Nowadays, it is impossible to walk into a bar and not be confronted with literally dozens of different flavored vodkas. Making your own infused flavored vodka is easy, especially with a fruit as versatile as pear.

Instructions

1. Choose the right kind of vodka. Since the main event of this drink is ultimately the vodka itself, spare no expense with the vodka you choose. To start with, it must be an unflavored spirit. Beyond that, however, there are many factors to consider. Triple- or quadruple-filtered vodkas are best because they have fewer impurities, and the flavor of the pear will show through that much more. Organic vodkas are excellent as well. Be sure to taste the vodka you intend to use by itself before you decide to use it for the pear infusion.

2. Pick the right kind of pear for your vodka. There are many different types of pears that are available in the supermarket today. The best, most widely available pear to use for a vodka infusion is the Bosc. While Bartlett pears are available just as widely, the Bosc pear has a higher sugar content and has a more distinct aroma. Both of these factors will ensure that the pears will infuse their flavors and aromas into the vodka more effectively. Also effective, but harder to find, are Anjou pears. Buy organic and locally grown pears, if you can. The fruit will be fresher, and therefore the infusion will be more intense.

3. Prep the vodka and pears. Wash the pears thoroughly with water and a coarse sponge or pot scrubber. Dry them completely and place in the jar. Empty both bottles of vodka into the jar and seal it tightly. Put the jar in a dark, cool place.

4. Age the vodka and let the fruit infuse. A fruit infusion takes a good deal of time in order for the flavors to become intense. Let the vodka and pear mixture age for at least a month. The alcohol will preserve the fruit, so there is no worry of anything going bad. Once you begin serving the vodka, you can keep the fruit in the vodka until you finish the rest of the jar full of vodka. Use it in cocktails like a cosmopolitan or a sea breeze, and taste the unique difference.

Tags: right kind

Difference Between Mustard & Dijon Mustard

Dijon and prepared yellow mustards both originate fom the mustard plant, but that is where similarities end.

Mustard is one of the oldest and most commonly used spices. However, when you think of the condiment, the first image that comes to mind is probably the bright yellow mustard typically found next to the ketchup on the table at every ballpark and cookout. Yet, a wide variety of mustards are available, including Dijon. Although the two mustards both originate from the mustard plant, that is where most commonalities end, and the differences begin.

Color

Regular or prepared mustard is most often a vivid shade of pure yellow. The color of Dijon mustard however, is literally pale in comparison, and is typically a light brownish color with a hint of yellow.

Flavor

There is such a significant difference in the flavors of prepared and Dijon mustard that substituting one for the other is not typically recommended. Prepared mustard has a smooth and mild flavor, with a hint of a taste of vinegar. Dijon is also smooth and creamy, but in contrast to prepared mustard, is fairly strong in flavor, and can vary from tasting mild to very hot.

Ingredients

In order to be labeled as a Dijon, a mustard must meet the strict standards of a formula created more than 150 years ago in Dijon, France. It is produced by combining finely ground brown or black mustard seeds with an acidic liquid, such as vinegar or wine. It is then seasoned with salt and spices. Dijon is the type of mustard generally used in mustard sauces, salad dressings and mayonnaise. Prepared yellow mustard is made from powdered mustard mixed with seasonings, and a liquid such as water, vinegar, or even wine or beer. A milder yellow mustard is created by using white mustard seeds, and is flavored with sugar, vinegar, and tumeric.

Tags: Dijon mustard, yellow mustard, both originate, liquid such, mustard plant, mustard plant that, mustard seeds

Use Rapid Rise Yeast

Baking your own homemade breads can be delicious if it is done correctly. The process of allowing yeast to proof several times can be reduced significantly if a baker uses rapid rise yeast instead of active dry yeast. Using rapid rise yeast will cut your preparation time down significantly and yield a quality loaf of bread.

Instructions

1. Read the bread recipe that you wish to make carefully. Gather all of the necessary ingredients. Measure the dry ingredients into the bowl and combine.

2. Add the rapid rise yeast to the dry ingredients and continue with the recipe. Add all of the wet ingredients and form a large ball of dough. Separate the dough into as many loaves or rolls that you will be making.

3. Shape the dough into the desired loaf or roll on the floured surface. Place the dough directly onto the baking pan to allow for the yeast to rise one time. Active dry yeast requires the dough to rise twice, whereas rapid rise yeast only requires that the dough rise once before baking.

4. Cover the dough on the pan with a warm and slightly damp towel. Allow to rise until double in size in a warm place, optimally between 85 and 100 degrees F. Begin preheating the oven to bake the bread when it is done resting.

5. Remove the towel from the pan and place the bread into the oven to bake. After baking allow the bread to cool slightly prior to serving and allow to cool completely prior to packaging.

Tags: rapid rise, rapid rise yeast, baking allow, dough into, dough rise, oven bake, rise yeast

Eat Zucchini Blossoms

Eat Zucchini Blossoms

Zucchini plants are part of the squash family. They are annual plants that produce large orange blossoms. Although the plants are famous for their long green summer squash, zucchini flowers are also edible. These large, delicate blossoms are best harvested before fully opened in late summer, just before the squash start to swell and grow. Italians have long known about these edible blossoms, and serve them fried as an appetizer or fresh as a garnish.

Instructions

Preparation

1. Harvest the zucchini blossoms when they have just bloomed and are bright orange or yellow in color. The blossoms should be approximately 4 inches in diameter and not quite opened all the way. Cut them so that each blossom has a few inches of stem or small zucchini still attached.

2. Remove stamen or pistils from the flowers (the pollen-covered stuff poking from the center of the blossom) by carefully twisting them and snapping them off. Pull off the leaves at the bottom of the blossom. You can leave the stem or zucchini attached to the flower for easier handling. These parts are also edible.

3. Clean the flower petals and stems to remove any dirt or pollen using a damp paper towel. Pat dry with a clean paper towel or dish cloth.

Cooking the Blossoms

4. Combine two egg yolks, 1 cup of cold water, 1 cup of flour, and salt and pepper to taste in a bowl. Beat with a whisk until smooth.

5. Dredge each flower through the mixture until each blossom is coated.

6. Heat 1/2 cup of vegetable oil in a large frying pan over medium-high heat for about 2 minutes. Carefully place each zucchini blossom in the hot oil until all the blossoms are in the pan.

7. Cook the zucchini blossoms for about 3 minutes on each side, or until golden brown in color. Remove the blossoms when they are fried on both sides, and lay them out in a single layer on a paper towel to drain and cool for a few minutes before serving.

8. Serve immediately as an appetizer.

Tags: paper towel, about minutes, also edible, blossoms when, blossoms when they, each blossom

Make Eyes Of Newt For Halloween

The Eyes of Newt recipe is named after a witch's spell.

One of the most favorite Halloween appetizers, Eyes of Newt, can be prepared by almost anyone. Although there are many different versions from around the country, all of them get the same reaction when children see it. No matter if you make it with deviled eggs, cheese balls, tortillas, or any other way, these eyeball party snacks will be a hit. The most common way to make eye of newt is by using hard-boiled eggs.

Instructions

1. Fill the pot with water until it is 2/3 full. Place 10 eggs in the pot and bring the water to a boil. When water starts boiling, check to see if the eggs are soft. If they are not, keep them boiling until soft. Remove the pot from heat.

2. Take the soft eggs out of the water one at a time with the tongs and place them in a mixing bowl. Fill the mixing bowl with cold water. When the eggs cool down, peel the shell off of each egg.

3. Cut each egg in half and place the hardened yolks in the other mixing bowl. Drain the water from the egg white mixing bowl.

4. Add mayonnaise and Dijon mustard to the yolks and mix until it becomes fluffy.

5. Place your 20 egg white halves on a serving tray and spoon the mayo/mustard/yolk mixture onto each half egg, where the yolk was taken out.

6. Place one stuffed olive in each egg and sprinkle a pinch of paprika on the top of each egg for a little kick.

Tags: mixing bowl, Eyes Newt, each half

Make Blueberry Preserves

North American blueberries are harvested each year from April to October. The sweet blue fruit can be used in a variety of ways all summer long. But as the season comes to an end, you may find yourself wishing for a way to make the sweet summer tastes last all year. Using fresh blueberries to make blueberry preserves is one way to do just that.

Instructions

1. Wash and sterilize the jars and lids. If your dishwasher has a sterilize cycle, you can use that. Without a dishwasher, wash the jars and lids with hot soapy water. Rinse the jars and then place the jars in boiling water for 10 minutes. Leave the jars in the hot water or in the steamy dishwasher until you are ready to use them.

2. Wash and sort the blueberries. Pull out any bits of leaves or stems. Discard any mushy or rotten berries.

3. Smash the berries. Either place the berries in a bowl and use a masher or place the berries in a food processor.

4. Mix the pectin with 1/4 cup of the sugar.

5. Place the smashed blueberries and pectin mixture in a large pot on the stove top. Add the water and lemon juice.

6. Bring the mixture to a boil. Stir the mixture often to prevent burning or scorching.

7. Add the remainder of the sugar to the boiling mixture. Let the mixture return to a full boil. Boil the mixture at a hard boil for one minute.

8. Fill the glass jars with the preserves. Leave 1/4 inch of space at the top of the jar.

9. Use a clean cloth to wipe any spilled jam off of the rim of the jar.

10. Place the lid and ring on the top of the jar. Tighten the ring.

11. Bring a large pot of water to a boil. Place the closed jars into the boiling water bath. Make sure that the lids of the jars are covered with at least 2 inches of water. Boil the jars for five minutes.

12. Remove the jars from the boiling water. Place them in a draft-free area, making sure the jars do not touch one another. Allow to cool.

13. Place the cooled jars in a pantry or cupboard for storage.

Tags: boiling water, jars lids, place berries

Make Champagne Punch For Weddings Receptions Or Holiday Parties

Champagne and eggnog punches are traditional staples at holiday parties and family gatherings. Regardless of the occasion, a simple champagne punch can be put together over a day. The punch must be started the day before the party since some of it has to freeze over night. This version makes 24 4 oz. servings.

Instructions

1. Combine 2 cups orange juice with 1 cup of water.

2. Pour 2 cups of the orange juice mixture in a 3- cup ring mold, metal bowl or bundt pan. Place the container in a freezer for 3 to 4 hours or until the mix is hard. Reserve the leftover orange juice mixture.

3. Arrange the grapes, orange slices and strawberries around the top of the mold. Fill the bowl with the reserved orange juice mixture and freeze the mold overnight.

4. Combine the remaining cups of orange juice and the pineapple juice in a 6 qt. punch bowl.

5. Just before the party starts, stir in the champagne and place the ice ring mold in the punch bowl with the fruit on top. Garnish the punch with mint.

Tags: orange juice, cups orange, cups orange juice, juice mixture, orange juice mixture, before party

Make Sesame Brittle

Although many Italian cookbooks claim sesame brittle as their own, the recipe actually has its roots in the Middle East. Popular in larger cities with greater ethnic populations, sesame brittle recipes vary with each region. Eat this sweet treat like candy, or use it as garnish for ice cream or rice pudding.

Instructions

1. Spread the sesame seeds on a large cookie sheet with a rim or a jelly roll pan. Toast them at 350 degree F for 15 minutes. Stir the seeds around every 5 minutes.

2. Place the toasted seeds in a medium saucepan. Add the sugar, corn syrup, water and butter. Bring to a boil over medium heat, stirring constantly.

3. Continue cooking for about 20 minutes without stirring once the mixture has come to a boil until it reaches 270 degree F on a quick-read candy thermometer. Grease a jelly roll pan with butter or cooking spray and set it on trivets or hot pads to protect the surface below.

4. Remove the pan from the stove. Stir in the baking soda. Pour the hot mixture carefully onto the jelly roll pan and spread it to 1/4 inch thick with a metal spatula.

5. Set the jelly roll pan aside and let it cool completely.

6. Break the sesame brittle into pieces. Store in a covered, airtight container for several days.

Tags: jelly roll, sesame brittle

Side Salad Ideas

Choose side salads to complement the entree.

Learning the ins and outs of customizing side salads may take a little trial and error, but the taste of the right side salad can make a meal complete. Even lightly seasoned chicken or fish becomes that much more flavorful when served with a complementary side salad. The best choices carry their own flavor but are not overwhelming to the main dish.

Tabouli

A popular and common Middle Eastern salad, tabouli is made from a white or red whole-wheat kernel that has been boiled and cracked, called bulgur. Bulgur offers 6 g of protein per cup and comes precooked. When combined with cucumbers, tomatoes and lots of fresh parsley and mixed with lemon juice and olive oil, it becomes a fiber- and potassium-rich side salad. The mint that is added in the Middle East gives tabouli a fresh, light taste that makes it ideal as a side dish for vegetable-based dishes and lightly seasoned chicken or fish.

Warm Salads

Warm salads made with filling, seasonal vegetables make a comforting accompaniment to a breezy outdoor summer meal or a way to add sweetness and flavor to meals that need a little something extra. A favorite root vegetable like butternut squash or sweet potatoes can be cubed and roasted with olive oil and complemented by balsamic vinegar, crispy pieces of ham or proscuitto, grated Italian cheese like pecorino, a sprinkle of red chili pepper and torn, wilted leafy greens like arugula, endive, dandelion greens or escarole.

Quinoa Salads

Quinoa, most commonly found in white or red, tastes nutty and is slightly chewy. Easily cooked in a rice cooker or on the stovetop, it can be used as an alternative to rice as the foundation of satisfying salads. Peas, corn, peppers and cucumbers all provide a nice crunch to quinoa mixtures while walnuts, sunflower seeds and/or cashews all meld nicely with the texture and mild flavor of quinoa. Almost anything you could eat with rice can be added to a quinoa salad. The Savvy Vegetarian blog suggests chopped scallions, dried unsweetened cranberries, raisins or apricots, Greek olives, minced jalapeno pepper, and fresh mint as additions. Great with hamburgers, veggie burgers or soup, quinoa is an easily adaptable side salad when marinated with a dressing of olive oil, lemon juice, salt, pepper and garlic.

Couscous Salads

The sweet, citrus appeal of pineapple takes on a little heat when combined with green chilies for a taste bud-pleasing salad. It can be dually used for the side of dishes and as a garnish for the top of fish, chicken, pork, chicken and turkey burgers. For the main salad, mix a chopped pineapple with a diced onion, 1/2 cup finely diced fresh cilantro and 2 green chilies. Refrigerate 2 tbsp. lemon juice, a touch of salt and 1 tsp. of pepper and pour over the salad a few minutes before serving.

Tags: lemon juice, side salad, chicken fish, combined with, green chilies

Make Your Own Pink & Brown Cupcake Toppers

Cupcake toppers can be made for any occasion.

Cupcake toppers turn ordinary cupcakes into edible centerpieces for baby showers, wedding showers, birthday parties and holidays. Party centers sell assembled and pre-printed cupcake toppers, but these mass-produced toppers often lack personal touches and can be expensive. If you have a definite color scheme, such as brown and pink, you may have trouble finding them in the stores. You can, however, make your own pink and brown cupcake toppers with a few craft supplies.

Instructions

1. Adjust a drawing compass to draw 2-inch circles.

2. Draw 2-inch circles with the drawing compass, on brown card stock. Draw two for each cupcake topper.

3. Adjust your compass to draw 1 1/2-inch circles.

4. Draw 1 1/2-inch circles on pink card stock with the compass. Draw two for each cupcake topper.

5. Cut out each circle with scissors.

6. Cut around the edge of each card stock circle with scalloping shears to add decorative edging.

7. Write a message or name, on each pink circle, with a brown felt pen. Write the name of the person being honored by the party, "Congratulations" or "Happy Birthday."

8. Glue each pink circle, blank side down, into the center of a brown circle with white glue. Let the glue dry for 10 minutes.

9. Flip half of the circles over so only the brown sides show and apply white glue over them. Press the brown sides of the unglued circles onto these.

10. Insert a toothpick halfway into each glued set of circles by poking one end into the glue between the brown circles. Allow the glue to dry for 20 minutes to make sure the toothpicks are held in place.

11. Stick the exposed end of each toothpick into a cupcake to use your toppers.

Tags: 2-inch circles, circle with, card stock, 2-inch circles Draw, brown sides, circles Draw, circles Draw 2-inch

Toast Pumpkin Seeds In A Microwave

There's nothing like toasted pumpkin seeds to remind you that the holiday season is near. Pumpkin seeds are delicious and pack a major nutritional punch too. They offer a nice alternative to sunflowers seeds in salads, bread recipes or for snacks. With the advent of microwave technology, making toasted pumpkin seeds has never been easier. For those who already know make toasted pumpkin seeds the old-fashioned way, you might be surprised how easily this tasty treat can adapt to microwave cooking.

Instructions

Toast Pumpkin Seeds in a Microwave

1. Carve the pumpkin and remove the seeds.

2. Toss the pumpkin seeds and the pulp into one of the large bowls and fill it with water. The heavy pieces of pulp should sink to the bottom, and the seeds should float to the top.

3. Wash the seeds to remove all the remaining pulp. The easiest way to do this is to put them in the colander under running water. Grab a handful at a time and scrub your hands together as if you're washing your hands. They'll be ready for the next step when they're no longer slimy.

4. Pour the seeds from one colander to another and run under water to clean off the last of the pulp particles. Let them sit for about 20 minutes to drain.

5. Spread the seeds out on a cookie sheet. Dab off any residual dampness with paper towels.

6. Dry the seeds flat on the cookie sheet overnight.

7. Add about two portions of water to one portion of seeds (2-to-1 ratio) to the pan. Add the garlic salt---about one-half of a tablespoon.

8. Boil the seeds for eight to 10 minutes. Once they're done, drain them in the colander.

9. Pour about two teaspoons of oil into a microwave-safe dish and heat for about 30 seconds.

10. Add the seeds to the oil. Using the wooden spoon, stir them around until they are coated with the oil.

11. Cook for three minutes, stirring them every minute. At the end of three minutes, they should be golden brown.

12. Sprinkle on the pepper, tossing the seeds around with the wooden spoon to coat them. Let cool.

Tags: toasted pumpkin, toasted pumpkin seeds, cookie sheet, Pumpkin Seeds Microwave, Seeds Microwave, them colander, three minutes

Stock A Small Bar

Rosenthal Crystal in a Classic Modern Pattern

Not everyone can stock a large wet bar at home. Large bars can include expensive and obscure brands of liquor that are hard to find or may be out of your price range. A large house bar might take up a lot of space that you simply don't have. But you can stock a small bar with the right amount of essential spirits, mixers, accessories and glasses. Even with limited funds and space, you can be a perfect host with a great small bar.

Instructions

1. Stock your bar with the requisite kinds of mid-grade liquor. These include vodka, gin, rum (dark and light), whiskey (and/or bourbon) and tequila. Don't buy the priciest brands. For example, choose Skyy vodka over Ketel One. Choose Tanqueray London Dry (at about $22) over Van Gogh gin (approximately $27). For bourbon whiskey, choose Jim Beam (approximately $17) or Maker's Mark (approximately $29) instead of Old Rip Van Winkle (approximately $50).

2. Add a variety of mixers to your home bar. Be aware of the expiration dates of juices and pops. Store at room temperature or in the refrigerator according to the label's recommendations. Necessary mixers include tonic water or club soda. Sodas include plain and diet cola. On a limited budget, stick with orange juice and tomato juice. Inexpensive versions of lime juice, grenadine and simple syrup are also good to have on hand. If your guests typically enjoy fruity drinks, add a pre-made mix for daiquiris or pina coladas.

3. Stock your bar with a variety of accessories. These finishing touches can enhance a drink's visual appeal and delight guests. Have straws and umbrellas (which can be purchased cheaply in bulk). Also include olives (for martinis), cherries (for fruitier drinks), and lemons or limes (for drinks made with tonic or club soda).

4. Stock up on hardware. Necessary bar tools are a wine opener, bottle opener, metal shaker (strainer optional), measuring device, and four to six shot glasses. For the sake of space and cost, limit your glassware to three basic types: cocktail glasses (commonly used for martinis), old-fashioned glasses (a small size works for most mixed drinks) and hurricane glasses (for larger mixed drinks and fruity drinks). Don't forget cocktail napkins.

Tags: club soda, fruity drinks, mixed drinks, Stock your, Stock your with, your with

Cajun Style Boiled Peanuts Recipe

Boiled peanuts next to uncooked peanuts

Cajun-style boiled peanuts are a spicy traditional Southern treat. This recipe uses fresh peanuts, often called "green peanuts" although they are not green in color. Fresh peanuts are a little softer than dried peanuts, but you may substitute dried peanuts as long as they are soaked first. The dry crab boil and mix of spices give these nuts a distinctively hot, salty flavor.

Instructions

1. Add peanuts, salt, crab boil and Cajun seasoning to a large stock pot along with the cold water.

2. Bring water to a boil over high heat.

3. Cover the pot and reduce the heat to medium-low. This will gently cook the peanuts without boiling over or scorching them. Add water as needed.

4. Boil peanuts for at least 6 hours. Use a slotted spoon to remove a few from the pot and check for tenderness. Peanuts should feel soft between your fingertips and slip easily out of the shell when done. If the peanuts are still too hard, continue cooking and check them every 1 to 2 hours. Make sure there is enough water in the pot to cover the peanuts.

5. Remove the pot from the heat and let stand for 1 hour. Drain peanuts and serve. Cajun style boiled peanuts taste best when served fresh and warm right out of the pot, but they can be refrigerated for up to 1 week.

Tags: boiled peanuts, crab boil, dried peanuts

Make Popcorn Oil

Popcorn is a classic American snack food that has been around since the 19th century. It can be cooked in anything from melted butter to olive oil. One of the most common types of oil to use is coconut oil. Not only does it provide a sweet flavor, it also has many health benefits. Coconut oil is naturally good for your heart, it's low in fat, and it helps you recover from illness, among other benefits. Coconut oil is readily available in most grocery stores, but they often have added ingredients that aren't necessarily healthy. Rather than buying coconut oil for your popcorn, make your own from a fresh coconut.

Instructions

1. Crack open a coconut with a cleaver. Be cautious when cracking open a coconut to avoid injury. If possible, use a pre-cracked coconut that requires less effort to open.

2. Pour the coconut water into a bowl. Conserve as much water as you can. The more liquid you save from the coconut, the more flavor the oil will have, which in turn makes for a more sweet and full-flavored popcorn.

3. Remove as much coconut meat as you can with a grater. If necessary, pry hard to get coconut chunks out with a sturdy butter knife. Make the pieces as small as possible to ensure you produce the maximum amount of juice.

4. Lay a large sheet of cheesecloth out on a flat surface. Put the coconut meat in the center of the cheesecloth. Roll the cheesecloth up like a sleeping bag and twist the ends to keep the coconut from falling out of the sides.

5. Hold the cheesecloth over the bowl with the water and wring the liquid out of the coconut. Dip the cheesecloth in the coconut juice and wring it out again. The more juice that you wring out of the coconut, the more flavor the oil will have, which in turn adds more flavor to the popcorn.

6. Pour all of the liquid into a large glass jar and let it sit for 15 to 20 hours. The liquid will separate and begin to ferment.

7. Add the liquid to a pot and set it on the stove on low heat. As the liquid warms up, the water will evaporate and leave the oil behind. Stir the liquid every five to 10 minutes to prevent it from burning.

8. Leave the pot on the stove until all of the liquid evaporates. When finished, you will be left with a thick, pale yellow oil. You will notice that the oil is thicker than most other types of oil. Since it is so thick, it sticks to and coats the popcorn kernels much better, thus making a superior popcorn.

Tags: more flavor, benefits Coconut, coconut meat, coconut more, coconut more flavor, flavor will, flavor will have

Remove The Acidic Taste From Tomato Sauce

Most varieties of tomatoes have high acid content.

Tomato sauce is a versatile cooking staple that can be served over pasta, meat, pizza or used as a base for other sauces and soups. Because tomatoes are acidic, the resulting tomato sauce is also acidic. This acidity may cause stomach problems for some individuals. But this doesn't mean you have to stop eating tomato sauce. Instead, all you have to do is add an extra ingredient that most people already have in the kitchen in order to neutralize the acid.

Instructions

1. Prepare the tomato sauce from scratch and cook it on the stove until it is done. Remove the pot from the burner and allow the sauce to cool to room temperature. If you are using canned or jarred tomato sauce, remove it from the container and place it in a bowl. Do not heat the sauce up.

2. Pour in 1 1/2 tsp. of baking soda for every 28 oz. of sauce you have in the pot or bowl.

3. Stir the baking soda into the sauce thoroughly. You'll notice that the mixture will start to bubble slightly.

4. Allow the sauce to sit for five minutes and then stir it again with the spoon. If you see more bubbles form, allow the sauce to sit for another five minutes and then stir again. When you no longer see bubbles when you stir the sauce, it is ready to eat. Reheat the sauce and eat as desired.

Tags: tomato sauce, allow sauce, baking soda, five minutes, five minutes then, minutes then, minutes then stir

Tips On Good Pasta Without Pasta Machine

If you watch cooking shows on television or read cookbooks, you might think that it is almost impossible to make good pasta without a pasta machine. While a pasta machine may be handy, great pasta can be made by hand with nothing more than a rolling pin and sharp knife. Once the pasta has dried, it can be refrigerated or frozen for later use.

Making the Dough

Place 2 cups of pasta flour in a pile on a clean breadboard or work surface. Sprinkle 1/2 teaspoon of salt on the flour, and mix the flour with your fingers to distribute the salt. Make a well in the center of the flour. Add 3 eggs in the center of the well. Use a fork to scramble the eggs. Beginning from the outside of the well, incorporate the flour into the eggs until you have used all of the flour and you have a stiff dough.

Kneading is Important

Knead the pasta dough just like you would bread dough. Knead the dough until it is smooth and elastic to the touch. This process will take at least 10 minutes. Break the dough in half to insure that all of the flour is incorporated in the center of the dough. If not, knead the two halves until the flour bits are completely gone.

Break the Dough

Break or cut the dough into three or four workable-sized pieces. Wrap the extra dough pieces in plastic wrap until you are ready to work with them. Lightly flour your work surface.

Roll out the Dough

Place the pasta dough on the work surface and press it with your hands until it is flat. Use a rolling pin to further flatten the dough until it is 1/8- to 1/4-inch thick.

Make the Pasta

Linguine or spaghetti pasta should be rolled to 1/8-inch thick. Dust the surface with a light dusting of flour and roll the pasta up, jelly-roll fashion. Use a sharp knife to cut the roll in 1/8-inch slices. For noodles or ravioli pasta, roll the pasta dough to no more than 1/4-inch thick. Use a sharp knife to cut the pasta into the desired length and widths.

Drying the Pasta

Separate the pasta and hang to dry. If you do not have a pasta rack, cover the bottom portion have a wire coat hanger with waxed or parchment paper and hang the pasta over the paper to dry. If hanging isn't possible, shake the pasta slices apart and lay out flat on waxed paper to dry. Turn the pasta over once during the drying process.

Tags: pasta dough, sharp knife, work surface, 4-inch thick, Break dough, Dough Place, dough until

Make Quick Chicken And Rice

This chicken and rice recipe is one of the easiest recipes that could be in a collection. Even a beginner in the kitchen can make this dish with very little preparation. This dish generally serves two to four people and makes for a healthy alternative to fast food or microwave meals. It has great flavor and almost no clean up required!

Instructions

Easy and Quick Chicken and Rice

1. Heat the oven to 350 degrees. In a frying pan, slightly heat olive oil and brown chicken on both sides, about 2 minutes on each side. Remove from pan and set aside.

2. Pour uncooked rice in bottom of small roaster or casserole dish. Sprinkle the rice with the packet of the Lipton Onion Soup Mix so that it's evenly distributed throughout.

3. Pour 2 1/2 cups of water over the rice and soup mix and add the chicken to the roaster on top of the rice. Make sure the pieces are spread out evenly and don't overlap to ensure proper cooking.

4. Spoon the mushroom soup mix over the top of the chicken so that each piece is slightly covered with the mixture.

5. Cover and bake at 350 degrees Fahrenheit for 45 minutes. Serve with string beans or a mixed greens salad and fresh Italian bread.

Tags: Chicken Rice, Quick Chicken, Quick Chicken Rice

Brew Highalcohol Beer

Beer with a high alcohol content is also known as a high-gravity beer. Gravity refers mainly to the density of a beer in comparison to ordinary water. How the gravity affects the final alcohol content is simple: in a nutshell, the higher the gravity, the more alcohol can form.

Instructions

1. Make your wort as you normally would, mixing the malt extract (or mash) in boiling water, as well as any hops with which you want to flavor your beer. Follow the recipe instructions carefully to ensure you're using the right quantities and proportions for your ingredients.

2. Set a few gallons of water aside for the fermentation process. You'll want to use filtered water to reduce the impurities in your beer, or you can use distilled water for truly clean water. It's very important, however, that this water not be boiled.

3. Pour your wort and the separate water into your fermentation bucket. Wort, as it has been boiling for a very long time, will have little oxygen in it. There will be oxygen in the standing water, which is important for the fermentation process (yeast can't metabolize the malt sugars without oxygen).

4. Add an air filtration system to the wort mixture for at least 20 to 30 minutes. You can do this using an air pump not unlike what you would use in a fish tank. This will re-oxygenate the wort to replenish what was lost during the long boil.

5. Ensure there is ample room in your fermenter for the expansion of the gases as the mixture ferments. One of the main by-products of high-alcohol beer is a tremendous amount of carbon dioxide. If you're not careful, then this can lead to a rupture of the fermenter. The fermenter won't explode, but if there isn't enough room for the expansion, then it can force hops and other solid particles into the airlock, which will prevent proper venting.

Tags: alcohol content, fermentation process, your beer, your wort

Wasabi Starter Plants

Wasabia japonica, native to Japan, is of the mustard family and a perennial plant. The stem often is compared to a root or rhizome and is harvested as the edible part of the plant. Measuring 2 to 4 inches in diameter and 6 to 12 inches long, the wasabi has a flavor similar to horseradish. The spicy taste dissipates in the mouth and leaves a sweet flavor without a burning sensation.

Types of Propagation

Wasabi is propagated from offshoots, seeds or tissue culture, according to Washington State University Extension. Japanese farmers prefer starting wasabi plants by seed, which rejuvenates the crop and doesn't promote the spreading of disease. Tissue cultures from the mother plant are genetically identical, disease free and have the same potential for high quality stems. Plantlets or offshoots appear around the crown of the mother plant, again identical. However, these potentially are prone to carrying disease.

Micro-Propagation

An effective way to start wasabi plants is with tissue cultures grown into plantlets. A small section of plant tissue, from the root, stem, bud or leaf, is cultured in a test tube and transferred to a greenhouse. Acclimatizing the tissue cultures is an important step in procuring a viable plantlet. Transferred first to seedling trays, then potting mixture, the plantlet is allowed to develop under controlled, high humidity conditions. This process takes from a few weeks to a few months. After good root development has been established, the plantlets are ready to be transferred into a nursery bed and subsequently marketed.

Offshoot Propagation

Plantlets or offshoots form around the crown of the mother plant, according to Washington State University Extension. A wasabi plant will produce up to 20 offshoots that can be used as starter plants. During harvesting, the offshoots are separated from the mother plant and immediately replanted, if warranted. Plantlets that possess four to five leaves, a healthy color and appearance, and measure approximately 1-1/2 inches or more are ready for replanting. Smaller plantlets are treated as seedlings and transferred to a nursery bed for further development.

Tags: mother plant, according Washington, according Washington State, around crown, around crown mother, crown mother

Make Homebrew Wine

Wine refers to an alcoholic beverage made from fermented grape juice unless otherwise qualified. However, as it's generally not practical to cultivate wine-quality grapes at home, homemade wine is usually made from other types of fruit and is more properly called "country wine" or "fruit wine." You can make some surprisingly good wines with fruit juice and baker's yeast.

Instructions

1. Buy a bottle of fruit juice. Make sure it does not contain any other ingredients, especially preservatives such as benzoate of soda. The juice should not even contain pulp. Apple juice is an ideal choice, as is grape juice.

2. Unscrew the juice bottle's cap and with the ice pick punch a hole in the center of it. Add a pinch of baker's yeast to the juice and screw the cap back on. Put the bottle where dust will not fall through the hole. Let the bottle sit undisturbed at room temperature.

3. Examine the bottle in about a week, when the fermentation process is nearly complete. There should be white sediment at the bottom of the bottle, the result of yeast having died from the alcohol in the juice. This typically occurs when the alcohol content reaches about 12.5 percent.

4. Replace the cap with one without a hole. Place the bottle in the refrigerator and crack the cap open periodically to release the excess pressure. Once the yeast has stopped producing carbon dioxide, decant the wine into a clean, empty bottle. Allow the wine to age at least one month before drinking. However, it will continue to improve with age for the next year.

Tags: baker yeast, fruit juice, grape juice, made from

Send Wine To A Friend

Each state has its own restrictions when it comes to shipping wine.

Sending wine to a friend can be a bit tricky. Laws vary from state to state and shipping companies only allow certain distributors to ship wine legally. The United States post office strictly prohibits any type of alcohol to be shipped, including items shipped in alcohol boxes. Go through a licensed wine distributor to send wine with restrictions throughout the United States legally. These restrictions might include the number of bottles you can send, extra taxes on the shipment or where you can ship it.

Instructions

1. Know what state you want to ship the wine to. There are several restrictions and regulations throughout the states. Each one is different.

2. Research where you want to send the wine. Be sure to check which state the wine is coming from and which state it will arrive at.

3. Contact a winery or wine distributor that has a license with transporting wine through UPS or FedEx. If you don't have a transportation license, you cannot legally ship wine. You can find a licensed wine distributor online.

4. Give the wine distributor the details of the shipment either over the phone or online so the wine can be sent.

Tags: wine distributor, ship wine, licensed wine, licensed wine distributor, send wine, United States

Make A Spice Rub

A dry rub is a mix of several spices that's typically used as a seasoning for meat, fish or poultry. Making one yourself is easy, and the combinations of spices you can use are infinite.

Instructions

1. Begin your dry rub by using a small bowl to mix together the spices you want to be part of the rub's flavor, but do not include salt yet. Salt will be the last ingredient you add.

2. For an Italian seasoning, mix 1 tsp. each ground fennel, sage and marjoram with 1/2 tsp. each garlic powder, black pepper and thyme.

3. For a Cajun-style seasoning, mix 1 tbsp. paprika with 1 tsp. each garlic powder, cayenne pepper and thyme, plus 1/2 tsp. each black and white pepper.

4. For a chile dry rub, mix 2 tsp. pure chili powder (made only from dried ground chiles) with 1/2 tsp. ground cumin and 1/4 tsp. each oregano, black pepper and garlic powder.

5. Be creative: You can also make a dry rub from combinations of spices you create yourself.

6. Finish the dry rub by adding enough salt to comprise about 1/5 (20 percent) of the dry rub.

7. Mix all ingredients together well.

Tags: garlic powder, black pepper, combinations spices, each garlic, each garlic powder, pepper thyme

Make Hand Painted Wine Glasses

Make Hand Painted Wine Glasses

Hand painted wine glasses are wonderful gifts commemorating a special occasion. They can be a fairly easy craft project for the kids, making them a great holiday gift for grandparents or other adults on their lists and in many cases the cost is so minute that children will enjoy using their own savings to purchase glasses and paints! Even if you are not thinking of gift giving, these hand painted wine glasses are an innovative method of dealing with the number of unmatched wine glasses you might have accumulated over the years. Rather than recycling the glasses or giving them away, why not turn them into a unique assortment of ready wine receptacles that showcase your individuality as well as affinity for art? Follow these easy steps and you can add such a collection to your shelves today!

Instructions

Make Hand Painted Wine Glasses

1. Purchase plain wine glasses from an outlet or dollar store. Ensure that they are free of cracks or edgings, carvings, and other artwork.

2. Spray glass cleaner onto the paper towel and gently clean the outside of the glass until any smudges, dirt, or finger prints have been removed.

3. Put on the latex gloves. This protects your hands from paint splatters and the wine glasses from your fingerprints.

4. Choose a stencil you like for your hand painted wine glasses. Make sure it is small enough to fit on the glass! Stencils are a great idea for those who are not so artistically inclined that they would trust themselves to paint on designs freehanded. If you like the idea of giving your wine glasses that individual touch, go ahead without the stencils.

5. Rip off four small pieces of blue painter’s tape, place the stencil on the glass and carefully apply the small pieces of painter’s tape around the edges of the stencil to hold it in place.

6. Open up the enamel paint of your choice, dip in the paint brush and gently trace the outline of the stencil. Reapply the paint to the brush often to ensure that the outline is dark.

7. Dip the paintbrush into the paint again to fill in the stenciled image. By contrasting the darker edges with the slightly lighter middle of the design on your hand painted wine glasses you add depth to the design.

8. Let your enamel paint dry before applying a different color to the stenciled design or removing the stencil.

9. Clean off any runs, drips, or designs that simply did not come out right with the damp paper towel.

10. Set the paint following the directions offered by the manufacturer. In some cases this involves putting the glasses in the oven at a predetermined temperature while at other times it may require a specified amount of drying time.

Tags: Make Hand, Make Hand Painted, wine glasses, wine glasses, design your, enamel paint, glasses from

Remove Jam And Jelly Stains From A Carpet

Peanut butter with jam or jelly is one of America's favorite lunches; however, a slight misjudgment of jelly application can quickly result in unsightly carpet stains. Don't worry, you don't have to write off your favorite snack, because with a few simple tips you can remove those jam and jelly stains from your beautiful carpet.

Instructions

1. Use a smooth-edge butter knife to carefully pick up any globs of jelly or jam from your carpet. Be gentle, taking care not to work the sweet and sticky substance deeper into the carpet fibers.

2. Place some lukewarm water and vinegar in a spray bottle and soak the stain. As a general rule, mix one part vinegar to four parts water. Apple cider vinegar works best; however, it can leave a light yellow stain on light colored carpets. If you have gray, white or tan carpet, it is best to use white vinegar.

3. Bunch up a clean cotton cloth and gently dab it into the jam or jelly stain to pick up the excess liquid. Spray the stain again and repeat with a clean part of the cloth. This should get up the majority of the stain.

4. Add a spoonful of liquid dishwashing detergent to a 16-oz. bottle of water and then use the solution to soak a new, clean cloth. Place the cloth over the jam or jelly stain and then massage the top of the cloth with the back of a spoon. Repeat this process until you get as much of the stain out of the carpet as possible.

5. Remove any remaining stain as your carpet dries. Place another clean, dry cloth over the damp carpet and then cover with a heavy phone book. Allow the cloth and book to sit over the stain until the carpet is completely dry. The liquid should soak up into the cloth, drawing out the stain as the carpet slowly dries.

Tags: clean cloth, cloth over, from your, jelly stain, stain carpet, your carpet

Certify Vegan Made Products

The Vegan Awareness Foundation began offering a certification for vegan-made products in 1998. The foundation is often called Vegan Action, and the logo is a registered trademark that says certified vegan. The logo can be used on cosmetics, clothing, food and any other products that do not contain animal products and have not been tested on animals. To get the certification on your vegan-made products, you need to fill out the application found on the Vegan Awareness Foundation's website.

Instructions

1. Fill out the application completely and truthfully. The Vegan Awareness Foundation takes its certification seriously, so you must have a truly vegan product.

2. Include payment for licensing fee. Depending on your annual sales, the fee ranges from $120 to $2,000 dollars at the time of publication. New companies can receive a 10 percent discount on their first year's fee.

3. Attach required paperwork. You need to have a list of ingredients for each product, including the source of each ingredient, information on the processing methods and what cleaning methods are used. You need a signed statement that you do not use animal testing and that the ingredients you use are not tested on animals. Finally, if your products have sugar, you need to get verification from your sugar supplier that the sugar is not filtered through bone char. Most sugar suppliers have this statement readily available.

4. Send your application and wait about four weeks to receive an answer on your certification.

Tags: Awareness Foundation, Vegan Awareness, Vegan Awareness Foundation, products have, tested animals, vegan-made products

Organic Yogurt Drinks

Making a delicious yogurt drink is fast and easy.

Organic yogurt drinks, or smoothies, can make a healthy breakfast, a nutritious snack or a tasty treat. While purchasing organic yogurt drinks may seem easy, it is just as simple and less expensive to make your own. All you really need is fruit, yogurt and a serviceable blender. By following some basic guidelines you will learn what types of yogurt drinks you like. Once you understand the basics you can experiment and find the smoothie recipes that are right for you.

Yogurt

Obviously the main ingredient in an organic yogurt drink or smoothie will be yogurt. You can use either plain or flavored yogurt. If you are not used to the tartness of plain yogurt you may prefer vanilla or strawberry-flavored yogurt. When you purchase organic yogurt look for a brand that does not contain corn starch or any other additives. You can also make your own yogurt using organic milk and a scoop of organic yogurt as a starter. Doing this takes time but is also less expensive than purchasing organic yogurt.

Fruit

You can put almost any type of fruit into a yogurt drink. Strawberries, blueberries and raspberries are all excellent choices. You can purchase bags of frozen fruit or freeze your own when fresh fruit is in season and on sale. The best way to freeze fruits like strawberries and blueberries is to wash them and spread them in a flat layer on a cookie sheet. Put them in the freezer and transfer to reusable plastic bags when the fruit has frozen solid.

Juice

If you find that your yogurt drinks or smoothies are too thick you may want to add juice to make them easier to drink. A splash of orange or apple juice can thin out a drink and make it easier to manage. Look for organic juices without any added sugars or flavorings. You can also use a citrus juicer to squeeze your own orange or grapefruit juice and add that to your yogurt drinks.

Other Add-Ins

The list of health ingredients that you could add to an organic yogurt drink is practically endless. You can use maple syrup, honey or stevia as a sweetener. You can add small handfuls of greens like lettuce or spinach to increase the nutritional content of your drink. An avocado or a small spoonful of coconut oil or ground flax seeds will provide healthy omega fats and oils without negatively affecting the taste of your drink.

Tags: organic yogurt, yogurt drink, yogurt drinks, your yogurt, drinks smoothies, less expensive

Olive Oil Extraction Machines

Olive oil is commonly extracted using a millstone.

Olive oil presses have been around for thousands of years, with the ancient Greeks getting credit for creating the first presses nearly five millennia ago. Most extraction machines have two stages: one for crushing olives to separate the oil and water from the solid part of the olives, and one for separating the oil from the water.

Crushers

Once olives are cleaned and ready to be processed, they must be ground into a paste. Different mechanisms have been used to do this, including large stones and metal grinders. Millstones are commonly used to crush olives. These large stones roll around on a flat granite slab, with the benefit being that the skins of the olives are not broken and less chlorophyll is released.

An alternative to the large grinding stones is to use a metal tooth grinder. This contraption uses centrifugal force to fling olives from the center, knocking them against metal teeth on their way to the edge.

Malaxers

Once the olives are crushed into a paste, they are then subject to a mixing process called malaxing. This is when the paste is stirred in a trough by a metallic spiral in order to combine smaller oil droplets together into bigger drops. Some malaxers include heaters, but heating the paste reduces the quality of the oil.

Separators

Most modern machinery uses centrifugal force to separate the oil from the water and solid paste. Some machines separate the liquids from the solids, then they further separate the liquid from the water. Older machines have a press that does this, which is where the term "first press" comes from on some bottles of oil in a supermarket. If the crushing and separating process is performed at a temperature under 27 degrees C, the label "cold pressed" may be used on the bottle's label, according to the laws of the European Union.

Filters

Some extraction machines include a filtration system that removes debris from the olive paste. This debris is mainly composed of twigs and leaves from the olive trees, in addition to any final pieces of olive paste that were not caught by the centrifugal separator.

Tags: from water, centrifugal force, from olive, have been, into paste

Make Avocado Salsa

Summertime, and the living is easy when you've got avocado salsa on the table or, better yet, a picnic blanket. Here is a way to jazz up tortilla chips, rice, beans, quesadillas, you name it, with delicious ripe avocado and fresh tomato.

Instructions

Make Avocado Salsa

1. Make sure to choose a ripe avocado from the produce section of the grocery store. When you push in the skin, it should give a little without being mushy.

2. Using a sharp knife, slice avocado in half lengthwise. You may remove the pit by "stabbing" it and pulling it out, or simply cutting gently around the pit, then removing it.

3. Chop avocado, tomato and tropical fruit. Mix gently in bowl.

4. Add fresh lime juice or lemon juice and finely chopped white onion, if desired.

5. Stir again, careful not to over mix. Salt and pepper to taste. Garnish with cilantro and serve in a festive bowl alongside tortilla chips.

6. Garnish with cilantro and serve in a festive bowl alongside tortilla chips.

Tags: tortilla chips, alongside tortilla, alongside tortilla chips, Avocado Salsa, bowl alongside

Use Xanthan Gum In Salad Dressings

Use xanthan gum to make your salad dressing thicker.

Xanthan gum -- a common ingredient in commercial products ranging from ice cream to mayonnaise -- can serve as a thickener for homemade salad dressing. Alternatively, you can use it to thicken commercial prepared salad dressing that is too thin for your taste. This product, which consists of fermented sugar of some sort (often corn syrup) with the addition of the Xanthomonas campestris bacteria, is relatively potent. In fact, you need only about a teaspoon to noticeably thicken several cups of salad dressing. Pure powdered xanthan gum is relatively easy to find, but if your grocery store does not carry it, check at a specialty foods store instead.

Instructions

1. Pour the ingredients necessary to make 3 cups of your desired salad dressing into your blender, then blend until they are thoroughly combined. Alternatively, you can simply pour 3 cups prepared (homemade or commercial) salad dressing into your blender.

2. Add 1 tsp. xanthan gum to the blender. Sprinkle the powder evenly over the dressing rather than adding it in one spot, which might allow it to clump and not serve its intended purpose. Blend well to combine the xanthan gum with the salad dressing, then turn off the blender.

3. Allow the salad dressing to sit for a few minutes so it can settle into its new texture. Scoop some out of the blender with a spoon and observe its thickness, then taste it and notice its consistency in your mouth. If it is not thick enough for your liking, add 1/8 to 1/4 tsp. more xanthan gum and blend again. Repeat this process until the salad dressing reaches your desired consistency.

4. Transfer the finished salad dressing from the blender into an airtight container of your choice.

Tags: salad dressing, dressing into, dressing into your, into your, into your blender, salad dressing into

Preserve Wine Once It'S Open

Wine is a living, ever changing, ever evolving liquid that is difficult to make but easy to spoil. Many of the ways that wine can go bad happen long before it ever reaches the consumer, but there are a number of things that happen to wine post-purchase that can lead to a bad experience. Opening a bottle and letting the wine oxidize is the most common way that a wine goes bad. There are a number of ways to avoid this, and one of them is likely to work for you.

Instructions

1. Asphyxiate your wine with a wine pump. Wine oxidizes when exposed to oxygen. If you remove most of the oxygen (or lower the amount) surrounding the wine, the wine will age slower and, therefore, last longer. The wine pump comes in two parts: a rubber stopper to plug up the neck of the wine bottle, and a pump that sucks the air out of the bottle. You simply place the stopper in the bottle, attach the pump to the stopper and begin pumping. The stopper’s spout will let air be pumped out of the bottle, but will not let any in. After 15 or 20 pumps, your wine's oxygen level will be drastically reduced, and your bottle will be good for an additional 2 or 3 days.

2. Apply nitrogen. Working on the same basic principles as the wine pump, the nitrogen system of wine preservation works with a small compressed can of nitrogen and a stopper. By spraying nitrogen into the bottle of wine, you are evacuating the oxygen inside. The nitrogen will stay inside the bottle and won't flow out (because nitrogen is heavier than oxygen). It is inert and will not impart a bad taste to the wine, either. Once you have pumped the bottle full of nitrogen, pop on the cap and enjoy your wine for an additional 3 days.

3. Spring-load your bottle of bubbly. With champagne and sparkling wine, preserving the product becomes a different matter. Instead of taking away a gas, you want to retain it and trap it, in a sense. The answer is a spring-loaded champagne cork. This is a small device that consists of a metal cap with two swinging arms and a spring-loaded rubber cork. The rubber cork fits easily inside the neck of the champagne bottle. Once in, you simply push down to secure the seal and bring the metal arms down underneath the lip of the opening, holding the tight seal in place. If kept like this, the bottle of bubbles will drink well for another week or so.

4. Refrigerate your wine. The simplest and most overlooked way to prolong the life of your open bottle of wine is by refrigerating it. Whether it's white or red, wine's oxidization slows down the colder it gets. If you know that you won't finish that bottle of Cab until Thursday and it's only Tuesday, stick it in the refrigerator. Pull the bottle out an hour or two before serving to get the bottle back to room temperature.

Tags: your wine, wine pump, additional days, bottle will, bottle wine, pumped bottle

Catch Tanner Crabs

Tanner crabs live in the cold waters of the northern Pacific and Atlantic Oceans. They are known by many names, including "snow crabs" and "spider crabs." In Canada, they are known as "queen crabs." Tanner crabs are two of four kinds of Chionoecetes species crabs: the bairdi and the opilio. Bairdi are heavier. They weigh three to five pounds compared to one and a half to two and a half pounds for opillo. Both are short tailed and long legged. They can live to be 14 years old and do not have spines like king crabs do. They tend to congregate in groups segregated by size and gender, which may be a good strategy for younger males when they molt or shed their skin. When masses of crabs molt at the same place and time, predators won't be able to pick them all off. Of course, this strategy does not necessarily protect them from being caught by us to eat. Read on to learn catch them yourself.

Instructions

1. Travel to the regions in which tanner crabs live. The United States crab fishery industry is largely based out of Alaska even though some tanner crabs range the Eastern Pacific as far south as California. Canadian tanner crabs are fished across that nation's Atlantic provinces--in Newfoundland, New Brunswick, Nova Scotia and Prince Edward Island.

2. Buy a biodegradable crab pot or crab trap with a bycatch reduction device so that it does not entangle and incidentally kill other sea life, too. Having this device will also prevent the trap from "ghost fishing," or continuing to trap crabs and other sea life if you lose it while crabbing. This is very important because crab traps and pots are made with far more durable materials than nets. If you lose your crab trap or pot, it can ghost fish for a long time. Its bait or lost catch will attract scavengers, who will die and attract more scavengers indefinitely. Those scavengers may be commercially important, either as a catch of their own or as food for another catch. See the resources below to learn make your own bycatch reduction device.

3. Familiarize yourself with the sport license requirements for whatever state you are crabbing from. In Alaska, you do not need a license for tanner crabs; but you do need one for king crabs and salmon. If you catch either accidentally, you will need to throw it back into the water unless you have a license. If you are crabbing in Oregon, you need a license for dungenous crabs. See the Alaska and Oregon Department of Fish and Game websites listed in the Resources below for more information.

4. Select the right bait to lure tanner crabs into your crab pot or trap. You can use almost any kind of meat for bait. Many people use chicken or turkey necks and backs, which attract crabs but not sea lions. Fresh fish carcasses also work; but do not use cabezon fish, which are crabs' natural enemy.

5. Know which crabs you should keep once you pull in your crab pot or trap. Only keep adult male crabs. Throw back female and small crabs. The underside of female crabs looks like the U.S. Capitol building; the underside of male crabs looks like the Washington Monument. Also, throw back crabs with soft shells, which are crabs who have not fully formed another shell after molting. These crabs retain more water; the meat is mushy. You can tell if you have caught a soft shelled crab if the shell gives easily when you pinch on of its large walking legs.

Tags: crab trap, which crabs, your crab, your crab trap, bycatch reduction, bycatch reduction device, crabs live

Nutrition Information On String Cheese

With all of the contradictory information that has flooded the scientific community and the marketplace about what foods are healthy and what foods aren't, it can sometimes be difficult to know what a nutritious meal consists of these days. This is particularly true of those who are dieting, or attempting to lose weight. One food that bears a closer examination for its simple, upfront properties, though, is string cheese.

Calcium

The chief benefit of string cheese, and of many cheeses in general, is that it is a good source of calcium. A single serving of string cheese provides anywhere from 10 to 20 percent of the calcium that is recommended on a daily basis by the USDA. Calcium is important for general health, as it's a vitamin that greatly contributes to the body's maintenance of teeth and bones.

Vitamin A

While not as good a source of vitamin A as it is of calcium, string cheese does contain a noticeable portion of this vitamin as well. Vitamin A is a contributor to skin health, and in some women it has also been shown to be important to breast firmness.

Calories

As snack foods go, string cheese is extremely low on calories. It averages 100, though there are varieties with lower calories than that. To put this number in perspective, string cheese contains less than half the calories in a single can of soda, and even less than a serving of many snack crackers, such as Wheat Thins, which weigh in at 140 calories per serving.

Carbohydrates

For those individuals who are watching their carbohydrate intake, string cheese is also a highly appealing food. A single serving of string cheese contains less than a gram of carbohydrates. This can be particularly useful for those people who are on low-carb diets, such as the famous Atkins Diet.

Other Benefits

String cheese is a fairly straightforward food, but not all of its benefits are strictly nutritional. String cheese is an excellent food for children for instance, because they enjoy pulling it apart to eat it, and it makes it easier to get them to eat healthy. Additionally, for those who want to eat a food low in sodium, string cheese can first be soaked in water to leech out some of the salt content in it.

Tags: string cheese, less than, cheese contains, cheese contains less, contains less, contains less than, good source