Secrets To Making Movie Theater Popcorn

It's easy to get that movie theater taste at home.

Chances are, you grew up loving the taste of movie theater popcorn and at some point, you've probably wished that you could get that same wonderful flavor when you make popcorn at home -- not to mention that the price of a bag of popcorn at the theater can be 10 times what it costs to make. Fortunately, it's easier to make movie theater popcorn than you might have guessed, and you don't need an expensive machine either.

The Right Tool For The Job

One of the secrets to movie theater popcorn is that the machine stirs the popcorn continuously. This ensures that the popcorn cooks evenly. The machine also ventilates the steam released from the popping kernels to keep the popcorn from getting soggy. There are stovetop poppers available that can do both of these; look for an aluminum pan with a hand crank and steam vents in the lid, such as Whirley-Pop. With this, you can keep the popcorn circulating and the humidity at the right level.

The Popcorn

Believe it or not, you don't have to spend a lot of money on popcorn. Brands like Orville Redenbacher are designed to perform well in a large pan that doesn't cook evenly, but with a rotary popper, even cheap popcorn will taste delicious. Remember that your theater, which makes most of its money from the snack bar, is probably using the cheapest popcorn it can find, so do what it does and buy your popcorn cheaply, in bulk.

The Oil

Movie theater popcorn is usually popped in coconut oil. This oil is very stable and well-suited to high-temperature cooking, and it is also relatively cheap and lasts a long time without going rancid. It is also very high in saturated fat, which is why movie theater popcorn has an unhealthy reputation; however, it is difficult to reproduce the flavor with any other oil. You can buy coconut oil in bulk at your local bulk-foods store.

The Salt And Flavoring

While theaters advertise their popcorn as "buttered", the butter flavor they use is artificial. There are butter-flavored season salts available that provide an authentic movie-theater flavor. Sprinkle a bit onto your popcorn once it's finished cooking, and you will be hard-pressed to tell the difference from what your theater serves.

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Keep Bread Fresh

Whether you've just baked some hearty bread or purchased a deliciously crusty and airy loaf from the bakery, it won't be delectable if it goes stale. Keep bread fresh enough to enjoy with dinner tonight and for breakfasts and sandwiches even weeks later.

Instructions

1. Allow freshly baked bread to cool completely before storing. Wrapping it too soon can cause condensation to form and seep into the bread, making it soggy.

2. Keep rolls and loaves at room temperature in paper or sealed plastic bags or an airtight bread box for up to a week. Storing bread in the refrigerator will slow the growth of mold, but can also dry it out and make it go stale more quickly.

3. Stow bread for longer periods in the freezer. Wrap the loaf in foil before sealing it in an airtight plastic bag. Keep the loaf whole to prevent freezer burn, unless you intend to use it one slice at a time (in which case you can store slices in a re-sealable plastic bag to easily remove the amount you need).

4. Thaw frozen bread at room temperature. To warm it before eating, allow the crust to recrisp in a 350 degree F oven for about 10 minutes. You can also crisp up slices of bread quickly in the toaster.

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Nutritional Value Of Chocolatecovered Strawberries

Nutritional Value of Chocolate-covered Strawberries

Chocolate-covered strawberries are delicious treats that provide some nutritional benefits, but they also have some nutritional drawbacks. As long as you eat them in moderation, they will not cause any health problems. The total nutritional value of this snack changes depending on the kind of chocolate that you use.

Strawberries

Strawberries are a good source of vitamin C, fiber and manganese, and they also contain some potassium. Nutritionally speaking, they are clearly the better part of the strawberry and chocolate combination. Fresh, locally grown strawberries have the sweetest taste and brightest color.

Milk Chocolate

Milk chocolate may be delicious, but you should eat it in moderation. Milk chocolate is high in saturated fat. In fact, one cup contains 31 grams of saturated fat, which is 155 percent of the daily recommended value. On the bright side, milk chocolate contains decent amounts of minerals like copper, manganese and phosphorus.

Dark Chocolate

To make the healthiest chocolate-covered strawberries, use dark chocolate. Dark chocolate is still high in saturated fat, although it contains a little less compared to milk chocolate. Additionally, studies have shown that dark chocolate can help lower blood pressure. Dark chocolate is also a good source of manganese, copper, iron and magnesium.

Benefits

The main health benefits in chocolate-covered strawberries come from the vitamin C, fiber and minerals that are present in the food. Vitamin C acts as an antioxidant, aids in immune system function and helps the body in many other ways. Dietary fiber is one of the most important regulators of digestive health, as it assists the body in maintaining regular digestion. Virtually all foods contain minerals, which aid the body in performing many basic functions. It's helpful to know which foods are high in certain minerals so that you eat a balanced diet.

Considerations

You should not eat chocolate-covered strawberries every day because you will probably take in too much saturated fat. One strategy for making "healthier" chocolate-covered strawberries is to dip only half of the strawberry into the chocolate instead of dipping the whole strawberry.

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Make Canadian Cheese Soup

This is a wonderful soup to enjoy in the chilly season, warm and comforting, and it becomes a meal in itself with the addition of oven-fresh sourdough or French bread. What really defines this particular recipe is the addition of beer at the end of the cooking process, You can use any light amber, but to be true to the recipe's moniker, it should be a Canadian brew such as Molson's, Labatt or Moosehead. Serves 6 to 8.

Instructions

1. Put the bacon into the pot over a medium-high heat and cook until the fat is rendered and the bacon begins to turn brown. Add the butter to the bacon, then add the diced potatoes. Cook until they begin to soften, about five minutes. Stir regularly.

2. Add all of the other vegetables and garlic, cook for another five minutes, stirring regularly and scraping the bottom to keep the bacon from sticking and burning.

3. Add the flour in the pot and, using the whisk, blend well into the butter and bacon grease to make a roux. Reduce the heat to medium low and cook until the roux turns golden in color, about five to 10 minutes.

4. Add the chicken broth a little at a time, constantly stirring with the whisk to blend the roux into the broth as it thickens. Increase the heat to a medium and continue to cook and stir until a thick base is formed, which will take about 10 minutes. Stir in the hot sauce, Worcestershire sauce and black pepper.

5. Reduce the heat to a very low simmer, then add the half and half. Now add the grated cheese, a little at a time while constantly stirring with the whisk. Be sure that the soup is over low heat to keep the cheese from curdling.

6. Once the cheese is completely blended into the soup, open the beer and slowly pour it into the soup while stirring regularly. Add the green onions and remove the soup from the heat. Adjust the seasonings, as needed. Then ladle into large serving bowls and garnish with the chopped parsley on top. Serve immediately.

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What Is A Good Side Dish For A Whole Stuffed Chicken

Stuffed chicken is almost a complete meal on its own.

Chicken breast can be stuffed with any number of ingredients but usually contains meat, cheese and vegetables. With protein and vegetables, stuffed chicken is practically a complete meal by itself. A wide variety of starch and vegetable side dishes can complete and complement a stuffed chicken meal.

Macaroni and Cheese

Macaroni and cheese is a good starch option to accompany stuffed chicken. The basic recipe can be modified to include some of the stuffing ingredients in the stuffed chicken, such as spinach, tomato or even just some of the same spices to make the meal cohesive. You can also top the macaroni and cheese with something in the stuffed chicken like ham slices, bread stuffing or cheese.

Potatoes

Potatoes are also a good starch option that go well with a protein-heavy stuffed chicken. You can prepare the potatoes roasted, mashed, scalloped, au gratin or baked. Incorporate spices used in the stuffed chicken to blend the potatoes into the meal. Sweet potatoes or yams are a good alternative to potatoes.

Vegetables

Just about any vegetable side dish will complement stuffed chicken. You can stream or saute peas, spinach, green beans, broccoli, greens, cauliflower, mushrooms or carrots for a light side dish. For an extremely light side dish, consider a leafy green salad. You can also make a more substantial green bean casserole, cauliflower au gratin or glazed carrot dish.

Rice

Rice prepared in a way complementary to the chicken stuffing can make a complete and cohesive meal. If the stuffed chicken is Italian style, you can consider making a risotto. You can also use rice pilaf or couscous to compliment a Middle Eastern flavored stuffed chicken dish. Mix rice with hot spices or saffron to complement a Mexican or Spanish style stuffed chicken. Wild rice, dirty rice made with spices and sausage or a lemon or citrus rice also make a good side dish for stuffed chicken.

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Make The Best Carmel Popcorn

turn this into something you can't resist!

Carmel popcorn is the perfect treat for the holiday season. This is the best Carmel popcorn recipe, straight from my mom's kitchen. Make a double batch, one for your family and then wrap the rest up in decorative cellophane bags and raffia as a delicious gift!

Instructions

1. Measure 8-10 cups popped popcorn into a large bowl. Try to made sure there are no kernels.

2. Use unsalted nuts. You may use 2 cups toasted almonds, or 1 cup almonds and 1 cup pecans or peanuts. Just make sure they are toasted. You can either buy toasted, or toast yourself.

Put oven on broiler. Arrange nuts on a baking sheet in a single layer. Put in until darkened a bit on one side. Stay close by and pay attention so you don't burn them.

OR

Microwave nuts on a microwave safe plate for 1 minute intervals, stir after each minute or less until nuts are darkened and smell toasted. (2-3 minutes total)

3. Pour nuts on top of popcorn.

4. To make the carmel, in a medium size saucepan, combine:

1 1/3 Cup Sugar (all white or 1/2 white 1/2 brown)

1 Cup Butter

1/2 Cup Corn Syrup.

5. Melt above ingredients and bring to a boil. Boil for 3 minutes.

6. Add 1 tsp vanilla.

7. Pour mixture over popcorn and nuts.

8. Toss by lifting the popcorn and nut mixture with a spoon, or two spoons until all coated and rotated.

9. Pour onto a greased cookie sheet and let cool.

10. pull apart and place in airtight container or cellophane gift bags.

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Recipes For Sunflower Seeds

Sunflower seeds offer a versatile flavor that can easily be combined into recipes with other sweet, sour or salty flavors. Adding sunflower seeds to a recipe can provide healthy benefits such as adding vitamins E and B1 to your diet. They are also a healthy source of polyunsaturated oil.

Breads

Add sunflower seeds to bread recipes, either as an ingredient or a garnish, to promote healthy eating and add a yummy crunch. Try these ideas:

- Bake sunflower seeds into your pumpkin or banana bread. The flavor and texture of the seeds will interact nicely with your sweet breads, much like walnuts do in traditional recipes.

- Use sunflower seeds as a topping on whole-grain or whole wheat breads. They will add visual interest and crunch.

- Carrot muffins. Sunflower seeds work well in carrot cakes and muffins, too.

Appetizers and Salads

Sunflower seeds can make a great garnish or addition to any opening course. Try these ideas:

- Toss in a lettuce salad with avocado, and coat with a mixture of oil, vinegar and mayo. Provides a pleasant crunch to balance out the softer avocado.

- Use in a strawberry salad in place of poppy seeds.

- Punch up a traditional broccoli salad (broccoli, cauliflower, mayo, bacon) with the addition of sunflower seeds.

Main Dishes

Sunflower seeds can be a part of every course. Try these ideas for main dishes:

- Roast with bell peppers and drizzle with an oil-and-vinegar dressing.

- Add to your pasta primavera to provide a little extra crunch and flavor.

- Put them on top of your pizza. You probably won't notice them much, but you'll benefit from their healthy presence.

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Make Southern Sausage And Rice Pilaf

This rice dish makes a speedy and richly satisfying dinner on its own, or it can be a side dish with any spicy meal. Similar to jambalaya, this rice pilaf gets its flavor from caramelized onions and smoked sausage that cook in with the rice. This recipe makes about four or five cups.

Instructions

1. Heat a 10-inch nonstick saute pan over medium-high heat.

2. Add the oil; when hot, add the onion and butter and stir to coat.

3. Cook, stirring frequently, until the onions start to turn brown.

4. Add the sausage and stir together. Cook, stirring constantly, for a minute or two. Some of the fat in the sausage will melt and the onions will continue to brown.

5. Add the spices and stir together.

6. Add the dry rice and carefully stir it in. Stir for another minute or two so each grain of rice is coated with some of the fat, and keep the pan over the heat so the rice grains toast in the pan.

7. Add the chicken broth and bring to a boil.

8. As soon as it boils, cover tightly and lower the heat to low. Make sure the heat is low enough so that it simmers very gently. If it simmers too fast, the rice won't cook properly.

9. Simmer for about 25 minutes then stir once and taste. Continue to cook if rice is underdone and liquid remains in the pan.

Tags: Cook stirring, stir together

Send Hickory Farms Cheese In The Mail

Established in 1951, Hickory Farms specializes in sending gift boxes and baskets of food products. Items such as cookies, fudge, fruit and nuts are available. Cheese is also a popular product that the company includes in many of its gift baskets. It commonly comes with combinations of sausage, beef, turkey, crackers or fruit; however, there are a few options that only include cheese. The easiest way to send Hickory Farms cheese in the mail is to order directly from the company.

Instructions

1. Browse through a Hickory Farms catalog or check out the company's website to see the cheese gift basket offerings and decide on the item or items you wish to send.

2. Click "add to cart" if ordering online. From here you'll be directed to continue on to the checkout or to keep shopping. If you're sending only one cheese item in the mail, head to the checkout. Enter the required information, including your name and address, the recipient's name and address, and billing information--you will need a credit card. If you plan to order frequently, consider creating an account.

3. Call Hickory Farms if ordering from the catalog. An operator will assist you in completing the order process. Have your credit card, address and shipping address readily available.

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Varieties Of Lambrusco

Lambrusco is either sweet or dry. Sweet Lambrusco will have the word Amabile and dry will have the word Secco on the label.

Lambrusco is an Italian wine made from red grapes. It's known to be a fruity, sparkling wine and can either be dry or sweet in variety. The Lambrusco grapes are grown the provinces of Lombardy and Emilia-Reggiano, through Modena and Bologna and up towards Mantua. The wine has a low alcohol content of 11 percent, where the average wine alcohol content is between 12 and 14 percent, which makes it perfect for a light lunch or during the warm weather. Lambrusco can be red, white, or rose in color. The white variety has the skins removed immediately during processing; the rose variety retains their skins for part of fermentation process; grapes for the red variety retain their skins throughout the process. Lambrusco is produced using the Charmat process which is a second fermentation conducted in a pressurized tank. Lambrusco is low in tannins and is enhanced with overtones of strawberry, tobacco and violet. Lambrusco is a wine that should be enjoyed when young, not left to age and chilled between 12 and 14 degrees Celsius.

Lambrusco Grasparossa di Castelvetro

Lambrusco Grasparossa is the smallest wine producing region in Modena. This variety is cultivated in dry soils and can be cultivated in poor soil such as the slopes of Modena. The vine has a characteristic associated with autumn, the leaves and the stalk turns shades of red. The grapes range from blue to blackish, with a thick skin, sweet and slightly acidic pulp and matures fairly late harvesting well into November.

The color of Lambrusco Grasparossa is a deep ruby red, with a violet overcast with a rim with the same shade. The aroma is fruity with a scent of peach and almonds and leaves a bitter aftertaste. It makes a excellent aperitif and pairs well with pastries and desserts.

Lambrusco di Sorbara Wine

Lambrusco di Sorbara is situated north of Modena near a village called Sorbara in the Emilia-Romagna region. This variety has a distinctive feature where the vine drops its flowers causing the grapes to have a more concentrated flavor. This also causes the vine not to produce to its full capacity. To help with fertilization in sandy soil the vine of the Sorbara is planted side by side to the Salamino variety.

Lambrusco di Sorbara is light in color with an aroma of violets with a fruity flavor and a strong backing of acidity. Sorbara is the most acidic of the Lambruscos which makes it pair well with grilled meats such as pork, salty cheese and pasta dishes with meat.

Lambrusco Salamino di Santa Croce

The production permits Lambrusco Salamino grapes to be cultivated near the Lambrusco and Fortana vines. They are referred to as "golden grapes". The clusters are small, thin, compact and cylindrical in shape with an length of approximately 10 to 12 cm. The grape is slightly sweet with an acidic taste. The vine ripens in early October, after it absorbed all the warm weather of the summer. The pruning of the vines is done in spring and summer to help the cluster catch as much of the sun, so that the ripening process is uniform. The wine originates from the town of Carpi, located the northwest section of Modena. The vineyards are cultivated in soil that has accumulation of sediment from previous flooding in rivers and streams that cross the Modense plains. Sands and clay are present in the area, with some location higher in proportion. Lambrusco Salamino has a deep ruby red color with a purple froth. The aroma is fruity with a distinct presence of ripened grapes and slightly acidic with a moderate alcohol content. It pairs well with pasta dishes, but also goes well with roast meats, especially poultry, rabbit and pork.

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Keep Ginger Root Fresh

Ginger root can last for a long time if it's stored properly.

Those peculiar looking, knobby pieces of ginger root in the produce section of the grocery store are an asset in the kitchen, especially if you enjoy baking or cooking Asian foods. Many cooks prefer fresh ginger to the dried version, as it's more aromatic and not as hot. If ginger root becomes withered or moldy, however, it's unlikely to add much to your cooking. There are several ways to keep the root fresh, and one method may even result in the growth of your own ginger plant.

Instructions

1. Place the ginger root into a paper bag and put in the refrigerator crisper. A plastic bag may encourage mold and rot, but a paper bag should keep the ginger fresh for a couple of months or more.

2. Peel the ginger root and cut into 1-inch or 2-inch chunks.

3. Place the chunks in a plastic bag and put them in your freezer. Remove chunks as you need them for cooking. Grate or slice the chunks immediately. Frozen ginger root is, in fact, much easier to work with than fresh ginger, and it retains all the flavor.

4. Cut the ginger root in half, preferably at a natural joint.

5. Fill a plastic tub with sand and add water to dampen.

6. Push the cut edge of the ginger root about 1/2 inch into some sand. Cut pieces off as you need them. Sometimes the ginger root will develop into plants, but if not, it will still remain fresh and moist.

Tags: ginger root, fresh ginger, ginger root into, need them, root into

Make Egyptian Bread The Egyptian Way

Traditionally, Egyptian bread isn't baked into loaves but is made in round, flat layers that can be used to scoop and eat along with other food. It is generally made with whole-wheat flour, often with the addition of other grain flours, such as barley. Try it with honey or butter or make it into delicious pita sandwiches.

Instructions

1. Preheat the oven to 350 degrees.

2. Place the warm water in a small bowl and stir in the active dry yeast.

3. Sift the whole-wheat flour, barley flour, baking soda and sea salt together into a large bowl and stir the yeast mixture into the flour.

4. Use your hands to work the mixture into a soft dough. Place the dough on a floured surface and knead it until it's smooth, 10 to 12 minutes.

5. Leave the dough on the floured surface and cover it with a dry towel. Let it rise for about 3 hours.

6. Divide the Egyptian bread dough into six balls and roll or pat each ball into a flat circle about 5 inches in diameter.

7. Place the Egyptian bread on ungreased baking sheets and bake it in the preheated oven for 10 minutes, until it turns golden brown. Remove the bread from the baking sheets and allow it to cool.

Tags: baking sheets, bowl stir, dough floured, dough floured surface, Egyptian bread, floured surface

Do Girls Want Flowers Or Chocolate For Valentines

Do Girls Want Flowers or Chocolate for Valentines?

Analyze the Recipient

When choosing a Valentine's Day gift for a young lady, think about her style and substance. Do chocolates or flowers make sense as a gift? Sometimes stereotypical gifts can seem meaningless, especially if a woman has eclectic tastes. Although the traditional route may look safer on the surface, it's the present with the most personal meaning that makes the most impact. Consider donating to a favorite charity, or purchasing a nice plant instead.

Think Outside the Box

Look at diverse and interesting ways to give flowers or sweets. There is a booming gourmet chocolate industry, filled with creations that feature ants, pepper or violet water. Local stores such as Whole Foods sell organic and Fair Trade candies, along with organic flower arrangements. Check online sources to find rare blooms or interesting roses. Or, give a lovely flower pot with some seeds, and plant a token of your growing love.

Try an Experience Rather Than An Object

Do some searching on the Internet to find restaurants or tours that specialize in chocolate. For example, Max Brenner's eatery in New York City bases much of its delicious menu on different varieties of chocolate. Take your sweetie to a bar that serves chocolate drinks and martinis. Find chocolate body products and give a sensual massage.

Instead of just giving flowers, try giving custom-mixed perfume or oils. Make a romantic weekend of it and visit a conservatory. An overnight to Washington, DC with a trip to the National Conservatory for two costs very little, and creates memories for a lifetime.

Tags: Chocolate Valentines, Flowers Chocolate, Flowers Chocolate Valentines, Girls Want, Girls Want Flowers, Want Flowers

Tell If Roasted Garlic Is Bad

There are a few methods to determine if roasted garlic has turned bad.

Garlic is a pungent traditional seasoning, related to onions, shallots, chives and leeks. When raw, garlic has a sharp bite; however, once roasted, garlic has a buttery, mellow flavor and is often used to make soups, stews, sauces and as a topping for bread where it can be used on its own or combined with butter. Roasted garlic can be kept in the fridge for about 10 days, or in the freezer for three months. Past these periods, it's best to determine if the garlic is bad and should be disposed of.

Instructions

1. Open the container in which the garlic is stored. If there is an acrid or sickening odor when you open the container, the roasted garlic is bad. Immediately dispose of the garlic.

2. Sniff the roasted garlic. If the garlic smells mellow, it is probably okay. If the garlic smells slightly acrid, vinegary or rank, discard the garlic.

3. Visually inspect the roasted garlic to determine if there is any mold present or the garlic is a color other than an off-white or pale beige. If you notice any yellow, red, blue or green coloring, the roasted garlic is bad and should be discarded.

4. If you have stored the garlic in clove or head form, examine it to determine if any portion is slimy. If there are slimy spots, the garlic is bad and should be discarded. This method does not work if the garlic was mashed after roasting.

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Ways To Use Butternut Squash

Ways to Use Butternut Squash

The butternut squash is one of the most versatile of the winter squashes, as it lends itself to many preparations. Butternut squash can be sautéed, mashed, boiled, roasted or steamed-in other words, it can be used in almost all the ways you might use a potato. In addition, because butternut squash has a sweet, mild flavor, it is delicious when added to breads, pancakes, pies or soufflés.

Saute

Diced, sautéed butternut squash can be added to everything from stir-fries to risottos. Begin by peeling the squash--this can be done with any vegetable peeler. Slice the squash in half length-wise and discard the seeds. Dice the squash and saute. Butternut squash pairs well with a wide range of flavors, including nuts, parsley, garlic, thyme, olive oil, nutmeg, chilis, ginger, sage, pork, tarragon, onions, cream and greens. For an unusual stir-fry, try frying squash with green onions, pork, fresh ginger and soy or hoisin sauce. Butternut squash sautéed in olive oil can be a delectable pizza topping, especially when accompanied by a white sauce or pesto; Fontina, Gruyere, Romano or Parmesan cheese; and toppings like sausage, fresh herbs and roasted onions. Sauteed squash can be added to salads. Toss some into a chutney or fruit salad, or pair it with spinach, tart cranberries, walnuts and sherry vinaigrette to make a warm autumn salad. Pasta can be tossed with a mixture of sautéed butternut squash, pancetta, shallots and rosemary, while risottos can be enriched by butternut squash fried with tarragon, pine nuts and radicchio. Finally, butternut squash is a favorite filling for ravioli and lasagna, especially when enhanced by roasted garlic, blue cheese and sage.

Roast

Another popular way to prepare butternut squash is to roast it. Split the squash down the middle, seeded, into a 400-degree oven. Some cooks choose to season the squash with olive oil, butter or nut oils, as well as sweet and savory flavorings. Honey, maple syrup or brown sugar can bring out the butternut's sweet side, while garlic, cheese and fresh herbs accent other facets. Choose your favorite ingredients and sprinkle the squash with them before roasting. You can also choose to peel and dice the squash before tossing it with your preferred flavorings. You may also choose to gratin it with lots of cream, pepper, goat cheese and onions. You can also make butternut squash home fries by tossing the chunked squash with olive oil and spices and roasting it until crispy on the outside and tender within.

Boil, Steam or Puree

Butternut squash is easy to boil or steam. It should be diced before cooking. Once tender, it can be eaten on its own or mashed. Try mashing butternut squash in the same way you would make mashed potatoes and topping it with crumbled bacon, sour cream, green onions and cheese. You can also mash it with nutmeg, pepper, cream and brown sugar. Steamed squash can also be pureed. Pureed squash can be spiced and served as a side for chicken or pork, or you can make it into soup. Blended with chicken stock, onions, olive oil and spices, butternut squash can make a satisfying lunch on a rainy day. It can be accented with chives, cumin, chili powder, fresh parsley, fresh ginger or even cream.

Bake

Pureed squash can also be added to a number of baked goods. Try substituting it for canned pumpkin when making pumpkin pie, or add it in place of zucchini when making zucchini bread. A little pureed butternut squash can add fiber to your pancakes, while butternut squash soufflé can be an elegant finish to a winter meal.

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Healthy Cream Cheese Frosting

Cream cheese frosting is an easy and popular icing used in many cake recipes. While it is simple and only contains two common ingredients, it is laden with fat, calories and sugar. Fortunately, there are ways to make a healthier version of cream cheese frosting, using ingredients that won't cause weight gain or spikes in blood-sugar levels.

Use Light or Fat Free Cream Cheese

By using light or fat free cream cheese, you can cut a lot of the calories and fat out of your cream cheese frosting. According to the nutritional information on CalorieKing.com, you can save 35 calories and 5 grams of fat per ounce using low fat cream cheese, and 9 grams of fat and 73 calories with fat-free cream cheese. If you want to maintain some of the flavor and mouth-feel, it's best to stick with low-fat cream cheese versus fat free.

Use a Sugar Substitute

While nothing will replace the taste of real sugar, if you are really looking to cut calories, you can replace the confectioner's sugar in a standard cream cheese frosting recipe with a substitute. Simply blend two cups each of cornstarch and powdered milk with one cup of Splenda or other granular sugar substitute until it is the consistency of powdered sugar.

Use Less Icing

If you want to keep the original recipe, or substitute only one of the ingredients, use less frosting or use a sugar substitute when baking the cake. There are also several cake recipes that use applesauce or other ingredients instead of butter. By baking a healthier cake, you'll be able to afford a few extra calories or fat in the icing. Using half the amount of icing that the recipes call for will cut hundreds of calories and fat off the recipe.

A Recipe for Healthier Cream Cheese Frosting

Here is an easy variation of Martha Stewart's Light Cream Cheese Frosting recipe:

3 ounces light or fat-free cream cheese

1 cup confectioner's sugar substitute (equal parts powdered milk and cornstarch, 1/2 part Splenda, blended until smooth and powdery)

Simply mix these together and you have a lighter, lower-in-sugar variation of cream cheese frosting.

Tags: cream cheese, Cheese Frosting, cheese frosting, cream cheese, Cream Cheese Frosting, sugar substitute

Facts Watermelon Rind

Watermelon rind offers several great benefits.

To some people, watermelon is a symbol of summer and picnics. Most people just enjoy eating the juicy, red flesh of a watermelon while throwing away the rind. If you're one of those people, you might be surprised to find out some of the benefits of saving the rind of a watermelon.

Nutrition Value

Regardless of how it looks or what you've heard, a watermelon rind is edible. In fact, the rind has several nutrients that are healthy for your body. A one-inch square of watermelon rind contains 11.6 milligrams of potassium, a necessary nutrient for your heart, kidneys and digestive system. It contains several vitamins, such as Vitamin C, which is required for muscle and tissue growth, and Vitamin B-6, which helps convert carbohydrates into energy. Also, it has only 1.8 calories and .01 grams of fat.

Edible Recipes

There are several ways to prepare a watermelon rind as a snack. You can choose to eat it like a regular melon or you can spice things up a bit. Slice the rind into strips and soak them in vinegar or lime juice to make pickled watermelon rind. Chop the rind into small chunks and mix it with onions, green peppers, jalapeno peppers, vinegar, lemon juice and seasoning to make a watermelon rind salsa. Other recipes include watermelon rind jelly, water rind soup and watermelon rind salad.

Party Decoration

Another neat way to recycle a watermelon rind is to use it as decoration. Watermelon rind carvings are cheap and easy party decorations. Simply slice your watermelon and remove the red flesh inside, leaving just the rind. You can choose to make a basket with it to hold fruits and vegetables or carve a face to make a watermelon jack-o-lantern. A list of ideas can be found at the website of the National Watermelon Promotion Board (watermelon.org).

Pregnancy Benefits

In addition to containing healthy doses of Vitamin A, Vitamin B-6 and Vitamin C, watermelon rind offers additional benefits to pregnant women, since it's been shown to reduce heartburn, a condition common during pregnancy. The natural sugars in watermelon rind help prevent morning sickness and dehydration. Watermelon rind contains amino acid citrulline, which can reduce muscle cramps by relaxing your blood vessels. Also contained in watermelon rind is lycopene, an antioxidant that help prevent cancer, boost your immune system and protect against heart disease.

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Keep Salad Fresh For The Next Day

Keep Salad Fresh for the Next Day

Choosing to add a leafy, green salad to your meal, or as a meal of its own, is a healthy choice. If you have salad left over and you'd rather not throw it away, there is a process you can follow so that your salad is kept fresh and ready to eat. Keeping your salad cold and preventing moisture build-up by using proper storage methods will keep your salad fresh and edible for the next day.

Instructions

1. Store salad dressing in a separate container. Dressing should be drizzled on each serving, not over the entire salad. If you store them together the salad will absorb the moisture from the dressing, becoming soggy.

2. Use a salad spinner to reduce the amount of water in your salad before storage. Excessive moisture causes lettuce to wilt and other vegetables to become soggy.

3. Lay paper towels on top of your salad, if the salad will be stored in a bowl. You can also transfer the salad to a plastic refrigerator storage bag and place a paper towel inside. The paper towel will continuously draw moisture away from your salad. Make sure your storage container is sealed tightly to reduce exposure to air.

4. Store the salad in the refrigerator with a temperature of 35 to 40 degrees Fahrenheit. If you are using bagged salad, be sure to make sure it isn't past the "Use By" date on the package.

5. Give your salad room in the fridge to keep it from getting smashed. Lettuce leaves bruise easily and you should remove any spoiled or damaged leaves from your salad before eating. Damaged leaves have an increased risk of contamination with microorganisms.

Tags: your salad, Fresh Next, from your, from your salad, Keep Salad, Keep Salad Fresh, paper towel

Red Rice Varieties

Red rice is similar to brown rice in that it is unpolished and retains its fibrous hull. This means it takes longer to cook but is generally more flavorful, crunchier and has more nutrients than white rice. The color of red rice makes it an attractive substitution to many recipes that call for brown rice. There are several varieties of native red rice and some hybrid varieties that are protected by trademark.

Bhutanese Red Rice

Bhutanese red rice is grown at altitudes of 8,000 feet in the Paro Valley of Bhutan. It is a short-grain rice with a nutty, earthy flavor. It is often used in recipes containing chilies, mushrooms, duck, lamb, pork and venison.

Himalayan Red Rice

Himalayan red rice is grown in the foothills of the Himalayan mountains. It has a deep rosy color and is used to provide texture and color to pilafs and to accompany grilled fish and steamed vegetables.

Bontoc Red Rice

Bontoc red rice, also called Kalinga unoy, grows in the famous Ifugao rice terraces in the northern part of the Philippine island of Luzon. It is plump, short-grain rice that is vivid pink to red in color. It has a hearty, nutty flavor. It is popularly used in dishes for festivals and special occasions.

Bohol Red Rice

Bohol red rice, which is actually a rose or pink color, is grown on Bohol, an island in the central Philippines. It has the same crunchy texture as brown rice.

Thai Red Cargo Rice

Thai red rice is a non-glutinous, long-grained rice similar to jasmine rice. It gives off a nutty aroma when it it is cooking and can be mixed into other rice dishes to give them color.

Camargue Red rice

Camargue red rice is a reddish-maroon, short-grain rice grown by the Griotto family in the marshes between Marseille and Montpelier in southern France. As of 2010, the Griotto family exports 90 percent of the crop.

Colusari Red Rice

Colusari red rice is a hybrid developed in the United States and protected by trademark. It is a reddish-burgundy rice that holds its color when it is cooked. It is often blended with brown rice, wild rice and other grains for more colorful food. It is grown in the Sacramento valley in California.

Wehani Rice

Wehani rice is a hybrid aromatic, reddish brown rice developed from basmati rice varieties by the Lundberg Family farms of Richvale, California. It is protected by a trademark. Wehani rice tastes something like wild rice and takes 45 to 60 minutes to cook.

Tags: brown rice, protected trademark, rice grown, rice that, short-grain rice, Camargue rice, Griotto family

Cut Rosettes

Radishes come in various shades of reds, combine them to make an interesting radish rosette bouquet.

Not everyone likes radishes but all your guests will be impressed with the red radish rosettes you add as a garnish to salads, vegetable platters and even centerpieces. You may think it's difficult to create this look, but with a sharp knife and a little practice you'll be making radish rosettes like a pro and want to add them to every dish.

Instructions

1. Be sure to use a sharp knife or this project will be difficult.

Slice the stems off the radishes so they stand on the cutting board root up.

2. Remove the root by cutting a V into the top of the radish.

3. Imagine an X shape over the first V and cut two more V's into the top of the radish. The top of your radish should now have six points.

4. Position your knife under a point and carefully cut an inverted V under it. Do this under all six points.

5. Soak your cut radishes in cold water for at least 8 hours to allow the "petals" to open.

Tags: into radish, radish rosettes, sharp knife

Make A Grilled Veggie Panini

A grilled veggie panini can be something different to try for a quick lunch. You're free to add your favorite vegetables between the bread, with or without cheese. This sandwich is a great alternative if you're a vegetarian. It can be made on a panini press or on a barbecue grill. This recipe makes 4 servings.

Instructions

1. Wash all of the produce. Cut a medium eggplant crosswise into 1/2-inch-thick slices. Do the same with one medium zucchini.

2. Remove the core and seeds from one red bell pepper and one green pepper. Slice the peppers lengthwise into strips.

3. Cut 2 portabello mushroom tops into 4 slices. Next, cut a small red onion into four 1/2-inch-thick slices.

4. Turn on the grill or panini press to high. Brush some olive oil on one side of all of the vegetables except for the lettuce. Add a dash of salt or pepper if you want a little seasoning. Grill the veggies oil side down for 5 minutes, then repeat for the opposite sides.

5. Spread some spicy brown mustard, horseradish or pesto spread on the inside of eight slices of sourdough bread if you want some sauce on your sandwich. Stack each panini half with a romaine lettuce leaf, then the veggie slices. Add 2 slices of mozzarella or Gouda cheese, then add the top slices of the sourdough.

6. Lower the grill heat to medium-high. Brush olive oil on both sides of the sandwiches. Grill each panini for 3 minutes per side, or until golden brown.

Tags: 2-inch-thick slices, each panini, panini press, slices sourdough

Nutritional Value Of Safflower Oil

Safflower oil is a cooking and salad oil and is obtained from the seeds of thistle-like safflowers. It is flavorless and colorless. Different types of safflowers produce different types of oil: one contains a high amount of monounsaturated fatty acid (oleic acid) and another that is higher in polyunsaturated fatty acid (linoleic acid).

Source

Safflower, also known as carthamus tinctorius, is grown mainly in the U.S., India, and Mexico. It has red, orange or yellow thistle-like flowers and is able to grow in dry, arid climates.

Nutrition

Safflower oil contains 4.6 mg of vitamin E (alpha tocopherol) per tablespoon. It has 119 calories and 14 grams of fat, 1937 mg of omega-6 fatty acids, and 59.9 mg of phytosterols, a compound that may reduce the body's absorption of cholesterol.

Benefits

Safflower oil is low in cholesterol and sodium and is mildly anti-inflammatory. A study by Ohio State University showed that supplementing with safflower oil reduced belly fat, reduced blood sugar and increased muscle tissue in postmenopausal women.

Disadvantages

Safflower oil is high in calories and can lead to weight gain if consumed in excess. Some individuals may have an allergic reaction to safflower oil. Overconsumption can also cause gas or diarrhea.

Comparable Substitutes

Safflower is similar in nutritional value to sunflower oil. Peanut, canola, soy, or corn oil can be substituted for safflower oil in cooking.

Tags: fatty acid

Make A Margarita With Flavor Premix

Just because you are using pre-mixed flavorings for your drinks does not mean that you have to stick to the standard directions of so much alcohol to so much mix and that's it. You can always add your own little twists to the easy no-fail drink mixes.

Instructions

Standard Drink

1. Stir together the basics. When figuring out make a margarita with flavor pre-mix, mix it as it states in the directions on the back of the bottle. Add the right amount of tequila (or a little more if you're daring) to the correct amount of the mixed flavoring. This varies from bottle to bottle so make sure to check the label for the right portioning.

2. Add some more booze. This is done in trial and error based on the flavoring that you are already working with. Keep it simple--adding some strawberry schnapps, for example, to a already strawberry flavored concoction or add a little banana liquor for a twist. Experiment with a few different flavorings to find one that suits your palette. The most common food flavor combinations (say, apple and cinnamon) tend to translate well into drink flavors.

3. Throw it on ice. When figuring out make a margarita with flavor pre-mix, a trick to make it taste like the real thing is to treat it as if you are making the real thing. Fill a shaker with ice and pour your mixture into it. Shake it up well (just like you would when mixing all of the individual ingredients together) and set it aside to pour it later.

4. Grab some fancy glasses. If doing the standard flavored margaritas, grab a few wide rimmed glasses and push them down into a salt covered plate to coat the rim. If you want to do other flavors, grab the glasses and skip to Step 5.

5. Cut up some fruit (depending on the flavoring you used) and put either in the drink or stick to the rim of the glasses.

Frozen Drinks

6. Perform Steps 1 through 3 in section one.

7. Blend up some fresh cut-up fruit. Depending on your choice of flavorings (the pre-mixed as well as the extra booze), cut up and put some fresh fruit in the blender. Turn on and blend until smooth.

8. Throw in some ice cubes and blend until smooth. (Add some more booze if you wish, whether this be the tequila or flavored alcohol, like schnapps.)

9. Add your pre-mixed drink concoction from before (from the shaker) into the blender and continue blending until well mixed.

10. Pour the whole mixture into some fancy glasses and garnish. The finishing touch on a margarita with flavor pre-mix as a frozen drink is to take some more cut-up fruit and add to the rim of the glass and serve immediately.

Tags: flavor pre-mix, margarita with flavor, some more, with flavor, with flavor pre-mix, blend until

What Environment Will Cause Mold To Grow Faster In Bread And Cheese

What Environment Will Cause Mold to Grow Faster in Bread and Cheese?

Many people are dismayed to open their refrigerator doors and find what was once a perfectly fine piece of cheese or bread loaf covered in white or green fuzzy mold. Mold can grow in almost any environment, though it reproduces faster under certain circumstances.

Temperature Conditions

Although mold can grow in cold areas, such as in the refrigerator, it prefers hot or warm conditions. A loaf of bread in a plastic bag on a hot summer's day is a perfect spot for mold to grow.

Other Factors

The amount of moisture in the environment also determines how fast the mold can grow. Mold cells grow quickly in a humid environment and on foods, such as bread and cheese, that contain a lot of moisture. The more water the food contains, the deeper the mold can grow in it.

Prevention/Solution

While it may be impossible to fully prevent mold, you can take some steps to keep it off your food. Store bread in a dry, cool place in a breathable container, such as a paper bag. Cheese should stay in the refrigerator wrapped in plastic wrap.

Tags: mold grow, Cause Mold, Cause Mold Grow, Environment Will, Environment Will Cause, Faster Bread, Faster Bread Cheese

Tips On Reheating Rice

Add moisture to prevent drying when reheating rice.

Reheated rice can become dry and hard. Adding moisture to the rice is the best way to avoid this. There are several ways to do this, depending on how you plan to reheat the rice. There is some concern over the safety of reheating rice, but generally problem bacteria grows if cooked rice is improperly cooled and stored--not during the reheating process.

Safety Concerns

Rice can carry the bacillus cereus bacteria, a known cause of food poisoning. Unlike many food-borne bacteria, though, bacillus cereus can withstand high temperatures, so reheating the rice alone will not kill the bacteria. The best way to avoid food poisoning with rice is to store it properly. After cooking, cool the rice quickly and thoroughly before refrigerating. Never leave rice sitting out for more than an hour and a half. Do not store cooked rice for more than a few days.

Reheating in the Microwave

The fastest way to reheat rice is in the microwave. Cover the rice with a wet paper towel and cook for one minute. Check the temperature of the rice and cook longer if necessary. If the paper towel has dried out, remoisten it before restarting the microwave. You can also sprinkle the cooked rice with water and cover with a microwave dinner plate cover or other device to hold in moisture.

Reheating with Steam

Steaming rice will give it a moist, fluffy texture that more closely resembles fresh rice. You can steam your leftover rice in a steamer. If you don't have one, put the rice in a colander and place the colander over a pot of boiling water. Stir the rice on occasion to get an even temperature.

Reheating Rice Dishes

Reheating a dish that contains rice is easier than reheating plain rice. The extra ingredients will give the rice moisture. That said, you'll still want to add some liquid. If you are reheating the dish in the microwave, you can use the same technique of placing a wet paper towel over the bowl of leftovers. If you're reheating on the stove, add water or broth to the food to give it needed moisture while reheating.

Tags: cooked rice, paper towel, bacillus cereus, best avoid, food poisoning, more than

Sandwich Bar Ideas

A great sandwich bar can satisfy all sandwich desires.

A sandwich bar is a fun and filling way to satisfy finicky eaters and voracious consumers alike. Variety can be had in everything from breads and meat to cheeses, veggies and condiments. Done correctly, a sandwich bar includes enough diverse ingredients to make any sandwich, from a classic turkey club to a gourmet chicken focaccia panini topped with Brie and fresh tomatoes. Fresh ingredients and a balance of flavors are the key.

Breads

The best sandwich bar has a variety of fresh and crusty breads.

A diverse sandwich bar starts with an assortment of breads. Consider stocking hard rolls, wheat, rye, sourdough, Italian and pita breads. Bagels, croissants, Kaiser rolls and English muffins are lesser thought of alternatives that make great additions. For a special treat, visit your local bakery for organic, freshly baked baguettes or a crusty bit of French bread.

Meats

The meat section is the cornerstone of any sandwich bar.

When selecting meat items, consider commonly enjoyed ingredients, such as ham and turkey, of which there are plenty of varieties. Oven-roasted, brown sugar-glazed, honey-smoked, maple-glazed, cracked pepper and other cooking styles add zest and richness to familiar meats. Since a great sandwich bar should have at least four choices, consider offering pastrami, bacon, roast beef, chicken breast, salami, prosciutto, beef or German bologna. Alternatively, you can think beyond deli meat to meatballs and chicken, tuna or seafood salads.

Veggies and Fruits

Fresh vegetables add depth to any sandwich.

Must-have toppings for any sandwich bar include lettuce, tomato, pickles and onions. Other possible vegetables to include are marinated or fresh mushrooms, French-fried onions, alfalfa sprouts, avocado, celery, carrots, bell peppers, jalapeños, pepperoncini, black olives, artichoke hearts, arugula, zucchini, baby spinach and cucumbers. Apple slices, cranberries and dried apricots are options as well.

Cheeses

Cheeses ranging from the rich to the spicy are a welcome addition to any bar.

Swiss, white or yellow cheddar, and American are all potential cheese choices for a sandwich bar. For those sandwich eaters who enjoy a little spice, also stock horseradish cheddar or a jalapeno cheese. Asiago, crumbled bleu cheese, sharp provolone, muenster, Colby jack or mozzarella can be popular choices as well.

Condiments and Toppings

Garlic, avocado or gourmet mayonnaises can replace the traditional variety.

Common sandwich condiments, mayonnaise and mustard are givens for any sandwich bar. However, additional topping options include barbecue sauce, horseradish sauce, vinaigrettes, jalapeno pepper sauce, oil, pesto spread and coleslaw. For more adventurous palates, cream cheese, boiled egg slices, sauerkraut, capers, parsley, garlic cloves, oregano and walnuts add depth to any sandwich.

Healthier Options

Low-sodium ham, turkey breast, chicken breast and roast beef are available at most delis, and should be stocked for health-conscious gourmets. In addition, products like low-sodium Muenster or provolone, and low-sodium, low-fat yellow and white cheeses offer health-conscious options to any bar. When these ingredients are coupled with the ability to make all-veggie sandwiches, a health-conscious yet tasty sandwich spread is the result.

Tags: chicken breast, depth sandwich, great sandwich, roast beef

Health Benefits Of Honeybush Tea

Honeybush, a tea that's usually found in South Africa, is also known as bossie tea, berg tea and bush tea. It's typically consumed with milk and sugar, but honey is said to better enhance its sweet, delicate flavor. Seattle's Queen Mary Tea Room (see Resources) says that honeybush is one of the few crops left in the world that still grows in the wild. Add this to my Recipe Box.

Caffeine- and Tannin-Free

Montego Rooibos Herbal Tea (see Resources) notes that honeybush tea is an ideal drink for people who need to avoid stimulants because it doesn't contain caffeine or tannins. This has given the tea a reputation for having a calming effect.

Eases Coughs

The Institute for Traditional Medicine (see Resources) explains that honeybush tea is effective in treating coughs because it contains a modified sugar called pinitol, which is an expectorant.

Nutrition

Savannah Imports (see Resources) praises honeybush tea for having a rich mineral content that includes iron, potassium, copper, zinc and magnesium.

Women's Health

Honeybush tea is valuable to women's health, according to Montego Rooibos Herbal Tea, because it helps regulate periods and reduces the risk of osteoporosis and cancer of the breast and uterus.

Source of Antidioxidants

The Institute for Traditional Medicine lists honeybush as containing antioxidants such as flavones, coumestans, 4-hydroxycinnamic acid and polyphenols.

Lowers Blood Sugar

Queen Mary Tea Room points out that the aforementioned pinitol found in the tea can lower blood sugar, making it a candidate for diabetic medications.

Weight-Loss Aid

Savvy-African.com (see Resources) recommends drinking honeybush tea to support weight loss because it fights cravings, bloating and constipation.

Tags: that honeybush, Institute Traditional, Institute Traditional Medicine, Mary Room, Montego Rooibos, Montego Rooibos Herbal

Fry Potatoes In A Cast Iron Skillet

A cast iron skillet is a time honored way to prepare fried potatoes. Potatoes fried in a cast iron skillet turn out crisp on the outside and soft on the inside. Potatoes can be sliced or cubed and the skins can be removed or left on. Because cast iron retains heat so well and because a well seasoned skilled has nonstick properties, only a small amount of oil is needed to fry the potatoes.

Instructions

1. Heat the skillet until hot over medium high heat. Add 2 tbsp. cooking oil to the skillet; continue to heat until the oil is hot.

2. Add the potatoes to the hot oil. Turn the potatoes with the slotted spatula to coat the potatoes evenly with the oil.

3. Turn the heat down to medium low. Cover the skillet with the proper size lid. If your skillet did not come with a lid, check to see if you have a Dutch oven or other stockpot lid that will fit.

4. Use the spatula to turn the potatoes in the skillet every 10 minutes until the potatoes are cooked through and are fork tender.

5. Remove the cover and turn the heat to medium high. Fry the potatoes, turning often, until they are golden brown on all sides.

Tags: cast iron, iron skillet, medium high, until potatoes

Cook Eggplant And Mozzarella

Select an eggplat that weighs one pound for this recipe.

Eggplant is typically prepared with mozzarella cheese in traditional Italian dishes such as eggplant parmesan. You can enhance the savory flavor of mozzarella in eggplant dishes by seasoning with fresh Mediterranean herbs. Serve your dish with an Italian white wine and fresh Italian bread to complete the meal. This recipe makes two dozen eggplant roll-ups. Slice thin pieces rather than cutting large chunks if you intend to serve several people.

Instructions

1. Beat three large eggs in a bowl. Pour a small bag of all purpose flour into a separate bowl.

2. Pour ¼ cup of olive oil into a large frying pan. Peel the skin off of the eggplant and slice 1/8-inch wide pieces, vertically.

3. Dip each slice in the bowl of flour and coat both sides of each slice evenly with flour. Use the same method to coat the slices with the eggs.

4. Set the stove top burner to medium heat and add two coated slices of eggplant to the pan. Fry until the slices are golden brown on each side.

5. Set the slices on a paper towel for one minute. Repeat for the remaining slices, adding more olive oil to the pan as needed. Cut the mozzarella into 24 strips.

6. Preheat your oven to 400 degrees Fahrenheit. Slice the prosciutto. Sprinkle both sides of the eggplant slices with salt and pepper lightly. Spread the prosciutto over the eggplant slices.

7. Cut each slice in half diagonally. Place a piece of mozzarella at the end of each eggplant slice and roll the eggplant up. Stick a toothpick straight down through the center of each roll.

8. Space the rolls one inch apart on the baking sheet. Bake them for 10 minutes. Remove the toothpicks and cut the rolls in half.

9. Combine 1 tbsp. chopped fresh basil, 1 tbsp. chopped fresh rosemary and 1 tbsp. chopped fresh oregano with 1 tbsp. grated Parmesan cheese. Lightly sprinkle your seasoning blend over the roll-ups. Serve immediately.

Tags: chopped fresh, each slice, tbsp chopped, tbsp chopped fresh, both sides, bowl Pour

Use Cookie Cutters

Use Cookie Cutters

It takes more time to make a dozen cookies, shaped by cookie cutters, than those shaped by dropping dough from a cookie scoop. But sometimes the extra time is worth the effort. Cookie cutters come in traditional shapes, such as stars and gingerbread men, and interesting shapes, such as cartoon characters or animals. Choosing the right cookie cutter and employing proper techniques will improve the results of those batches of cookies stamped from cookie cutters.

Instructions

1. Choose cookie cutters that will produce better results. Solid cookie cutters or intricate designs can be difficult to use. The dough will stick to the cutter or the cookie will puff up during baking and make the original design indistinguishable. A plain cookie cutter, with sharp, thin edges will give the best results.

2. Lightly flour the work area before rolling out your cookie dough. You don't want the cookie to stick to the counter after it is stamped and before it is placed on the cookie sheet.

3. Measure the edge of the cookie cutter, if it is a solid cookie cutter. This will help you determine how thick to roll your dough. Do not make it too thin, as the cookie will be more likely to break apart.

4. Roll out the cookie dough, so that it is level, with a consistent thickness for the entire sheet of dough.

5. Dip the edges of the cookie cutter in a bowl of flour before stamping the dough. This will prevent the cookie cutter from sticking to the dough.

6. Stamp your cookies, but do not attempt to remove them. Tightly space the cookies, so that there is very little dough around the edges. Press the cookie cutter straight down, and pull straight up to remove. Cut completely through the dough before removing the cutter.

7. Gently lift up the excess dough around the stamped cookies. Put the dough aside to use later. This is the dough that is outlining all the stamped cookie shapes.

8. Place the cookies on a cookie sheet. Lift each cookie gently using a flat, thin spatula.

Tags: cookie cutter, cookie cutters, cookie dough, cookie sheet, cookie will

Strategies For Making A Veal Parmigiana Recipe

Parmigiana is a classic Italian dish typically made with eggplant, artichokes or other vegetables. Veal parmigiana is an American invention that began in New York. Today, veal Parmigiana is a favorite in many homes. It sounds hard to make and it does take a little time. However, once you get the hang of it, making this dish is easy.

Veal

Veal is meat from a very young calf no older than four-months-old. The meat has not had a chance to form fatty tissue to aid in flavor and tenderness. It is important not to overcook veal so it will not become tough. Different methods using veal in Parmigiana include cutlets, strips or chunks. Cutlets are the most common.

Depending on the amount of veal Parmigiana, you are making, purchase the appropriate amount of veal. For example, four servings call for four veal cutlets. Purchase cutlets, which have been cut very, thin.

Preparation

Saute onions and garlic in a skillet just until they are opaque. Add tomato paste, canned tomatoes, basil, salt and pepper. Simmer for approximately 30 minutes. Keep the sauce warm while you cook the cutlets.

Cooking and Baking

Lightly bread the veal with finely crushed breadcrumbs mixed with Parmesan cheese. Alternatively, dredge the cutlets in flour, dip in beaten eggs, and then dredge through the breadcrumbs. This method holds the breadcrumbs on the meat better. Slowly add the veal to a skillet in heated oil. Lightly brown the veal on both sides. Prevent overcooking by cooking on medium heat. Arrange the cutlets on an ovenproof platter in a single layer. Layer slices or shredded mozzarella cheese on top of the cutlets. Pour the sauce over the cutlets and cheese. Add more mozzarella cheese to the top of the sauce. Place in a 350 degree F oven for approximately 30 minutes or until heated through and the cheese and sauce is bubbly. Do not burn the cheese on top.

Serve veal Parmigiana with a pasta salad and crusty bread. Freeze any remaining veal Parmigiana. Pasta salad can include cooked pasta, mushrooms, olives, onions, cheese and Italian dressing.

Tags: veal Parmigiana, amount veal, approximately minutes, cheese sauce, mozzarella cheese

Make Cranberry Spritzer For Your Guests

Cranberry spritzers are easy to prepare.

Making cranberry spritzers for your guests is an easy task. These spritzers are a refreshing, tasty beverage to include on your menu for your upcoming event. Your guests will enjoy both the fizz caused by the added carbonated water and the flavor infusion from the raspberry sherbet. In addition, they get the health benefits of drinking cranberry juice which helps to block some bacteria from building up in the bladder and urinary tract. Served in an elegant drinking glass and garnished with a lemon or lime, these spritzers will also spruce up your decor.

Instructions

1. Chill the lemon juice, carbonated water and cranberry juice.

2. Cut the lemons and limes into 10 wedges and set aside.

3. Mix the cranberry juice, carbonated water and lemon juice in the pitcher.

4. Add the sugar and sherbet, then stir until mixed well.

5. Pour the cranberry spritzer into the glasses you have selected and add lemon or lime wedges to the rim, or simply drop them inside the glass.

6. Serve promptly.

Tags: carbonated water, cranberry juice, juice carbonated, juice carbonated water, lemon juice, lemon lime

Harvest Pineapples

Pineapples turn a gold or yellowish-orange color when ripe.

Pineapples grow outdoors in warm climates, but can be grown in containers in greenhouses and sunny areas of the home in cooler climates. Pineapples can be propagated in several ways, including from the pineapples available at supermarkets. The pineapples' crowns are planted, and they will later produce suckers that grow into their own plants. The first fruit will be ready to harvest approximately 21 to 34 months after planting. Pineapples planted as suckers or slips produce fruit sooner than those planted as crowns. To harvest pineapples, wait and watch your plants grow, waiting for signs that they are ripe and ready to be picked.

Instructions

1. Monitor your pineapple plant starting about six months after it flowers. Flowering may occur 16 to 28 months after planting. At this time, a full-grown pineapple should be growing on top of your plant.

2. Examine your pineapple's rind. At first it is green. When the whole pineapple changes to a yellowish-orange or gold color, it is fully ripe and ready to harvest. You can pick pineapples when they are still partly green, but they will not be as sweet. Pineapples do not ripen any further after harvesting.

3. Cut the fruit off of the plant. Pineapples grow on top of the plant and should be cut off just under the fruit.

Tags: months after, after planting, months after planting, Pineapples grow, ready harvest, ripe ready, they will

Rash Caused By Eating Popcorn

A Rash is an Allergic Reaction

If an individual develops a rash-like reaction after consuming popcorn, he may have a food allergy. Food allergies can develop at any point in a person's life; some individuals are born with allergies to certain foods while others develop the allergy later in life. An allergic reaction is, in essence, an immune system response to an unwelcome food product. When the body receives a product to which it is allergic, it perceives the food as a threat to its well being and attacks it in much the same way it attacks germs and bacteria. When this attack takes place, the individual may experience a skin rash, sometimes accompanied by other symptoms like nausea, stomach pain, diarrhea and even chest pain. Some food products to which people are commonly allergic are milk and dairy products, soy and wheat, all of which may be present in some popcorn recipes.

Popcorn May Contain Allergens

While the most basic component of popcorn is simple, natural corn, most popcorn has other additives that may induce an allergic reaction. Many popcorn makers and instant popcorn manufacturers add butter to their products, and the dairy components in butter can induce a reaction in individuals who are allergic to diary products. Salt is another common popcorn additive, and individuals who are sensitive to sodium may experience a rash-like reaction when ingesting large quantities of salt. Less common but still popular additives like caramel, soy, oil and even chocolate can bring about a similar response when an individual is allergic to these products, although the addition of chocolate and caramel are generally apparent enough so that allergic individuals avoid the toppings altogether. Finally, some individuals are allergic to corn itself, a condition that leads to a rash anytime popcorn is consumed regardless of any additional flavoring or additives.

Allergic Reactions May be Serious

If an individual develops a rash shortly after eating popcorn, it may become necessary for her to seek medical attention. Food allergies may be accompanied by nausea, stomach pain and chest pain, but more serious complications like swelling of the airways and anaphylaxis may shut down the body's ability to breathe or function, resulting in serious injuries or even death. Because food allergies can develop at almost any point in a person's life, an unexpected rash that occurs after eating popcorn should be seen as a serious allergic reaction and treated with an immediate hospital visit. Individuals who have previously experienced reactions to popcorn should avoid the product or, if complete abstinence is not practical, attempt to indulge in plain, unflavored popcorn with no additives or preservatives to which an allergic reaction may occur.

Tags: after eating, after eating popcorn, allergic reaction, allergic reaction, allergies develop, chest pain

Preserve Pimentos

Green olives are frequently stuffed with pimento.

Pimento or cherry peppers, are vibrant, red peppers that turn a deeper red the longer they mature. Pimento provides pepper flavor without overpowering the taste buds with "heat" like jalapenos. A member of the chile family, pimento is widely available at fresh markets like produce stands and grocery stores. Growing pimento in pots or in a home garden will provide you with plenty of cherry peppers for using later. Preserve your pimentos with good, safe storage techniques.

Instructions

Roasting Pimento

1. Rinse the peppers with cool water. Pat them dry with paper towels.

2. Cut the top off the pepper. Slice the pepper in two. Remove the seeds and fibrous portions inside.

3. Preheat an oven to 175 degrees. Place the peppers on a baking sheet and bake for six to 10 hours.

4. Remove the peppers and store them in glass jar with a tight-fitting lid. Keep the peppers in the refrigerator for up to two weeks.

Broiling Pimento

5. Slice large peppers in half. Remove the insides of the peppers including the seeds. Don't slice small peppers in half; leave the seeds and insides intact. Preheat the oven to 400 degrees.

6. Lay the peppers in a single layer on a baking sheet. Place in 400-degree oven for six to eight minutes. Remove the baking sheet from the oven and allow the peppers to cool.

7. Bring 6 to 8 cups of water to a boil in a pot on the stove.

8. Slice off the tops of the peppers with a sharp knife. Place a cloth on top of the pepper. Press down on the pepper and then peel off the skin. Flatten the peppers using the cloth.

9. Fill a canning jar nearly full with cooked peppers. Pour the boiling water over the peppers. Sprinkle a pinch of salt in the jar. Screw the lid on tightly. Refrigerate and use peppers when you need them. Toss out the peppers after two weeks.

Tags: baking sheet, cherry peppers, oven degrees, peppers half, peppers using, peppers with, Preheat oven

Strawberry With Sour Cream Salad

Fresh strawberries add flavor and color to salads.

Strawberries are a seasonal fruit that peak in early to mid-June. This plump, red berry is naturally rich in antioxidants and an excellent source of fiber and vitamin C. When strawberries come into season, salads and desserts featuring the fruit show up on many restaurant, cafe and home menus. Strawberry Sour Cream Gelatin Salad is simple to make and adds color and flavor to picnics, cookouts and at-home meals. The use of frozen strawberries allows you to make this simple treat anytime of the year.

Instructions

1. Strawberry or cherry gelatin form the foundation of this salad.

Empty one package strawberry or cherry gelatin into a bowl. Add boiling and cold water according to package directions. Stir with a wooden spoon until the gelatin is dissolved.

2. Stir the strawberries, crushed pineapple and sliced banana into the gelatin. Reserve three or four strawberries for garnish.

3. Pour half the gelatin and fruit mixture into a 9-inch by 13-inch pan. Place the pan in the refrigerator to set the gelatin.

4. Whip sour cream to make it fluffy.

Empty the container of sour cream into a bowl. Whip with a wire whisk until light and fluffy.

5. Spread the sour cream over the first layer of gelatin once it has set. Pour the second half of gelatin and fruit mixture over the sour cream. Return the pan to the refrigerator to set the top layer.

6. Slice the reserved strawberries and arrange in the middle of the gelatin salad.

Tags: cherry gelatin, fruit mixture, gelatin fruit, gelatin fruit mixture, half gelatin, half gelatin fruit, into bowl