Difference Between Red & White Potatoes

Don't peel any potato unless you want to get rid of most of its nutrients.

Potatoes are largely similar to one another. They are all carbohydrate staple foods, universally available in the United States and many other countries. They taste, smell, look and cook fairly similar to one another. On the whole, there is no profound difference. However, there are some noteworthy variations between red and white potatoes that you may be curious to know.

Nutritional Content

Calorically, red and white potatoes are very similar in energy content, and the energy source is the same complex carbohydrate: starch. Whites are slightly richer in calories, in general, than reds, but the difference is not very significant: about 10 calories' worth in one medium potato. When it comes to vitamin and mineral content, reds have slightly more protein, while whites have slightly more dietary fiber. They are roughly equal in vitamin C (a moderate source) and iron (a poor source).

Consistency

There are two major types of consistency with potatoes: starchier and waxier. Red potatoes are almost always waxier. Some white potatoes are also waxy. The starchier potatoes are always whites, however. These are the bigger ones with a coarse feel to them, such as russets and Burbanks.

Digestibility

The human body digests starchier potatoes slightly more quickly, providing faster energy and less work for the intestines. This same quality makes waxier potatoes a slightly better prospect for diabetics, who are sensitive to changes in blood sugar levels.

Price

Red potatoes tend to be considerably more expensive and slightly harder to find than whites. However, this is also true of the white potatoes that resemble red ones: small and round. The larger, russet-style potatoes are typically a fraction of the price of their smaller white and red counterparts. This is not because russet-style whites are cheaper to grow (on the contrary, they typically require more water and more growing time), but because they are produced and sold at a much larger volume, introducing economies of scale.

Suitability for Cooking

Generally, the starchier russet-style potatoes are better for baking and frying, and in stews, where they will become tender and fluffy. Waxier potatoes tend to be better for boiling and in soups, where they will develop a nice, firm bite and won't fall apart if you try to slice them.

Tags: slightly more, white potatoes, have slightly, have slightly more, potatoes slightly

Keep Chile Con Queso Hot All Day

Chile con queso contains milk to make it creamy.

Chile con queso is directly translated from Spanish to English as chili with cheese. A common dish in Mexico, chile con queso is served in rolled hot tortillas or as a dip for tortilla chips. Chili with cheese requires minimal ingredients which include tomatoes, peppers, authentic Mexican cheeses, and spices for added goodness to an appetizer. Chile con queso is best served hot before it cools as it can harden. If you are serving chile con queso for a party or large group or are traveling with it, it is essential to keep the cheese hot to maintain freshness.

Instructions

Crock Pot

1. The crock pot is a great way to keep food warm.

Set up the crock pot according to manufacturer's instructions. Turn on the slow cooker to hot about 300 degrees to preheat. Allow the slow cooker to preheat for 20 minutes before adding chile con queso.

2. Prepare ingredients and cook chile con queso. Quickly remove from heat to avoid burning.

3. Turn down the slow cooker setting to warm and pour the chili into the slow cooker. Cover with lid.

Warming Tray

4. Preheat the warming tray to the lowest setting available for 10 minutes.

5. Prepare and cook chile con queso.

6. Pour chili into a microwave-safe ceramic bowl. Cover with a lid and place on top of the warming tray.

Insulated Tote Bag

7. The insulated tote bag uses the same material as pizza delivery drivers to keep the pizza warm.

Prepare and cook chili with cheese.

8. Immediately pour the cheese into a plastic bowl and cover with the spill-proof lid. Place the bowl inside the tote bag and cover.

9. Store the tote bag in a warm place inside the traveling vehicle. The trunk or passenger side floor is ideal.

Tags: slow cooker, chile queso, with cheese, Chile queso, chili into

Oven Dry Fruit

Drying fruit is an easy way to preserve your favorite fruits. Drying fruit successfully involves using fully ripe fruit and proper storage. You can oven dry any type of fruit as long as you prepare it correctly; this involves pitting and slicing fruit.

Instructions

Oven Dry Fruit

1. Preheat your oven to 145 degrees.

2. Use fully ripe fruit that is blemish-free.

3. Thoroughly wash, pit, and slice the fruit. The smaller the pieces the quicker it will take for the to dry. However, the fruit should be uniformly sliced so they dry evenly.

4. Blanch or dip the fruit. Blanching works best for apricots and apples. Pectin dips work well with peaches, berries, and cherries. Honey dips can be used for bananas, peaches, and pineapples. Juice dips are preferred for peaches, apples, and bananas.

5. Cover a cooking sheet with parchment paper and place the fruit on top making sure that no slices touch each other.

6. Close the oven door but prop it open with with a wooden spoon so steam is allowed to escape.

7. Keep the fruit in the oven for 4 to 12 hours. After 4 hours you can test a slice and see if it is dry but flexible when cooled. Continue to test until you're satisfied with results.

8. Place the dried fruit in a large open pot in a warm, dry, and airy room. Stir the fruit one to two times a day for 10 to 14 days.

Tags: Drying fruit, fully ripe, fully ripe fruit, Oven Fruit, ripe fruit

What Is In Powdered Margarita Mix

If you love to drink margaritas at your favorite bar, you'd probably like to make them when you're entertaining. Powdered margarita mix offers convenience and goof-proof results.

Mix bar-style margaritas at home with powdered margarita mix.

Function

Use powdered margarita mix (along with tequila) to make margaritas at home. Powdered mix allows you to make as many or as few servings as you need without having to refrigerate any leftover mixer.

Types

Powdered margarita mixes come in multiple flavors, including lime, lemon-lime and strawberry. Sugar-free versions are also available.

Ingredients

Ingredients vary by brand, but commonly include sugar, citric acid, sodium citrate, natural flavoring, artificial coloring and vegetable oil. Sugar-free margarita mix substitutes sucralose for sugar.

Directions

Powdered margarita mix can be used with a shaker or blender. To use a shaker, add tequila and water to one serving of the mix, and shake. Serve over ice. To make enough for several people at once, add ice, water, tequila, and powder to a blender, and then blend.

Other Uses

Add frozen fruit to your blender to add additional flavor and thickness, or use club soda instead of tequila and water to make a lime spritzer.

Tags: margaritas home, Powdered margarita, powdered margarita, tequila water

Make Peanut Chutney

Peanut chutney is a traditional Indian condiment that can be used for any meal.

Peanut chutney is an Indian condiment used as an accompaniment for rice dishes or as a dipping sauce for Indian dishes including upma, pongal, pesarattu, dosa, and vada. Peanut chutney, however, can be used as a dipping sauce for virtually anything. Vegetables, pita breads, toast, chips, bread rolls and even rice balls can be dunked into peanut chutney. The key to making a proper peanut chutney is having the right Indian spices and curry leaves which can be difficult to find in American grocery stores.

Instructions

1. Place 1 cup peanuts in a hot skillet over medium heat. Do not add any oil to the pan; the peanuts must dry roast for 10 to 15 minutes or until the brown skins begin to flake off. Allow peanuts to cool and pinch off the skins using your fingers. Set them aside.

2. Heat 1 tbsp. vegetable oil in a heavy duty skillet over high heat until it begins to smoke. Add the five red chilies, one small diced onion and one diced garlic clove. Saut e them until they are browned and glistening. Set this mixture aside to cool.

3. Heat 1 tsp. vegetable oil in the same skillet and add 1 tsp each of mustard seeds, cumin, urad dal and five curry leaves if you can find them. Heat the spice mixture, known as popu, until the seeds start to pop and the dal changes to a golden color. Remove from them from heat and set them aside.

4. Combine roasted peanuts, saut ed chilies, onion and garlic, 1 tsp. tamarind paste, ½ tsp. salt and 2 tbsp. water in a food processor. Grind the mixture until a smooth paste is formed. If you want a liquid chutney that can be used for dipping, add an additional 1/2 to 3/4 cup water and blend.

5. Pour the chutney into a bowl and stir in the popu mixture. Stir thoroughly and serve with with rice, flat bread, vegetables or anything you have lying around that can be dipped.

Tags: curry leaves, dipping sauce, Indian condiment, Peanut chutney, skillet over, that used, them aside

Juice Celery Leaves

Celery leaves are highly nutritious and can be juiced with the stalks.

Celery juice is a hydrating juice with many nutritional benefits for the body. Many people who incorporate vegetables juices into their diet typically include celery juice for its fresh taste and nutritional content, but the leaves can also be juiced for additional benefits. Celery leaves contain a high amount of vitamin A and C, potassium, sodium and sulfur, whereas the stem contains different vitamins and minerals.

Vitamin A

According the National Institutes of Health (NIH), the vitamin A that is found in celery leaves "helps form and maintain healthy skin, teeth, skeletal and soft tissue, mucus membranes, and skin." Vitamin A, or retinol, also promotes good vision. Increasing your intake of vitamin A can strengthen the immune system and help fight diseases caused by viruses as well as cancer.

Vitamin C

Celery leaves are a good source of vitamin C, an important antioxidant for the body, states the NIH. This water-soluble cold-fighting vitamin boosts the immune system and fights off new diseases. It is essential in the maintenance of body tissue, bones and teeth and fights free radicals and other signs of aging.

Treating Ailments

As an alkaline food, celery and its leaves are good for treating conditions caused by excess acid in the body, according to Health Care Clinic. Most fruits and vegetables are considered alkaline foods, and eating them can help balance the body's pH level. The leaves are high in magnesium, which is important for hundreds of the body's chemical reactions, according to NIH.

Tips

Juice both the stalk and the leaves of a piece of celery to enjoy all the benefits of this vegetable. Make sure to juice the celery last if adding celery juice to another vegetable juice, as it can become stringy in the juicer. Celery juice can taste bitter, so add the juice of the stalk and the leaves to other vegetables such as carrots or cucumbers, or a sweet fruit such as a green apple.

Tags: Celery leaves, celery juice, Celery juice, immune system, leaves good

What Is Summer Savory Spice

Summer savory spice, made from the leaves of the summer savory herb, is commonly used in recipes that call for thyme and sage. Add a new seasoning to your kitchen arsenal by exploring the unique, mild flavor of summer savory spice.

History

A member of the mint family of herbs, summer savory originates in southern Europe and has been used in food preparation for over 2,000 years.

Types

Savory is grown year round. There is a winter-harvested version that is far more potent, and is used in much smaller amounts for a similar taste as the summer variety.

Growing

Summer savory is planted by placing seeds in the ground after the last frost of the winter months. The herb grows quickly and can withstand a light harvest after about six weeks. Cut the herb, and hang it to dry before the first frosts return.

Preparation

Woody stems are removed from summer savory leaves, which are then dried and pulverized to create a dense, leafy green powder. Test your summer savory's potency level before using it in your food, as the level of flavor tends to vary.

Uses

Summer savory spice is often used in salt substitute seasoning blends, and as a support or replacement for thyme and sage. Summer savory is cooked into a variety of meat and vegetable dishes to add an herbal complexity to the flavor.

Fun Fact

Germans commonly refer to summer savory as the bean herb because of how well it complements the flavor of many traditional Bavarian stewed bean dishes.

Tags: summer savory, savory spice, Summer savory, summer savory, thyme sage

Make A Baked Penne Pasta With Vodka Sauce

This recipe for a penne pasta baked with a vodka sauce is really pretty simple but puts a new twist on that old baked ziti.

You can take this dish and serve with a side salad or traditional Italian bread with a side of olive oil for dipping.

Instructions

1. Cook penne pasta til it's almost done which is considered al dente. Drain and set aside.

2. In a large mixing bowl combine the small container of ricotta and the egg. Mix until the egg is blended into the ricotta.

3. Add the penne pasta to the ricotta mixture and stir until all the ricotta is mixed with the pasta. Sprinkle half of the shredded mozzarella cheese into the pasta and ricotta mix and stir again.

4. Take one jar of vodka sauce and pour into the pasta and ricotta and mix well.

5. If you are adding meatballs and/or sausage and/or chicken to this dish then it all has to be cooked ahead of time. Whatever meat you are adding to this dish slice into bite size pieces and then mix into the pasta and ricotta mixture.

6. Pour into an oven proof baking dish and cover with additional vodka sauce and the rest of the shredded mozzarella.

Bake in a pre-heated oven 350 degrees for about 30 to 45 min or until the mozzarella becomes nice and bubbly on top.

Tags: pasta ricotta, into pasta, into pasta ricotta, this dish, pasta ricotta mixture

Learn Salsa At Home

Learning the salsa at home can be a very rewarding experience.

The salsa is an energetic partner-dance that originated in Latin America. It is a fast paced and exciting dance, requiring both partners to be skilled with footwork and responsive to each other's moves. If you are interested in learning dance the salsa, but are not comfortable taking dance classes at a studio, many instructional videos make learning salsa at home possible. You can also use these videos to learn the basics before taking a class.

Instructions

1. Purchase at least one high quality, professionally instructed salsa instructional DVD. According to the experts at the Salsa Crazy website, the video should walk you through the basic steps both with and without a partner. This way you can learn and practice the first steps even if you don't have a partner available.

2. Determine if you should be learning the lead steps and positions or the follower steps and positions. According to the Just Salsa website, a man traditionally leads in salsa dancing, but this is mostly a matter of personal choice. This will determine the hand positions and body contact points you should be learning, as well as some of the basic steps and moves.

3. Practice with a partner. It's possible to learn the most basic steps and positions without a partner, but to advance, you will need to find someone to practice with. If your partner has no salsa experience, be sure to show them the steps and points of contact you have learned first.

4. Use the many free online videos to learn specific steps or moves. Websites such as How 2 Salsa feature many beginner, intermediate, and advanced tutorials. This works especially well if you are struggling with the demonstration or explanation given in your instructional DVD for a particular step.

Tags: basic steps, steps positions, should learning, steps moves, videos learn, without partner

Make Cheese From Raw Goat Milk

Goat cheese has many healthy benefits.

Make cheese from raw goat milk with just a few ingredients. Goat milk is healthier than cow milk, and it contains more protein. Goat milk is available at local grocery stores. However, fresh goat milk makes the best goat cheese. Purchase goat milk from a farmer's market or a local farmer to make the freshest cheese.

Goat cheese is expensive and can be hard to find at grocery stores. Making cheese from goat milk will save you money. The process only requires a little patience and effort.

Instructions

1. Pour the goat milk into a stainless steel kettle or pot. Place kettle on medium heat on a stove-top burner. Let the milk simmer until it reaches the desired temperature of 190°F.

2. Remove the goat milk from the heat. Allow the milk to cool to 100°F or less before continuing. This is essential for the curds to form properly, and it prevents you from burning yourself.

3. Gently add 2 tsp. of lemon juice. Stir the lemon juice and the milk. The curds will start to separate. Continue to add more lemon juice if this does not happen. Once the milk resembles cottage cheese, remove it from the stove-top.

4. Line a colander with a piece of cheesecloth. Spoon out the curds onto the cheesecloth. Allow the curds to strain for two hours to drain any excess liquid.

5. Discard the liquid. Gently squeeze the cheesecloth with the curds to remove any lingering milk. Open the cheesecloth and place the curds into a container.

6. Place cheese curds in the refrigerator. Refrigerate the curds for at least 24 hours before consuming to ensure they are the right texture. Press curds together in a small container to form a block of cheese.

Tags: goat milk, lemon juice, cheese from, cheese from goat, from goat

Microwave Leftovers

Microwaving leftover food seems like a simple task, but in order to ensure that you reheat leftovers in the microwave safely there are a few pointers to follow. Proper containers, even heat distribution and understanding how your microwave works are all key ingredients to successful microwave use.

Instructions

1. Place leftover food in a microwave-safe dish. Plastic and glass should be marked as microwave safe or not. Do not microwave food in a Styrofoam or other disposable container.

2. Distribute food evenly in the dish so that it will be evenly heated.

3. Cover food with a lid, another dish or heavy duty plastic wrap that is vented. This will not only keep your microwave clean, but also helps the food cook by retaining moisture.

4. If your microwave doesn't rotate food automatically, take a break halfway through the heating time to rotate the dish and stir the food.

5. Allow food to sit for a few minutes inside the microwave after it is done reheating. Food in the microwave continues to cook even after the microwave has stopped operating, so this will ensure that your food is properly cooked but not too hot to touch.

6. Stir food once more before eating to make sure the heat is distributed, and be wary of steam or dishes that may have become hot to the touch.

Tags: your microwave, ensure that, leftover food

Make Extra Virgin Coconut Oil

Homemade Virgin Coconut Oil

Making your own extra virgin coconut oil is simple and doing the work yourself will save you money. This luscious oil can be slathered on your skin as a moisturizer or you can even cook with it. The saturated fat found in coconut oil is actually good for your health. Coconuts contain healthy fats that help to lubricate the joints, and reduce inflammation within the body. The oil also has a fresh slightly sweet taste that works well with many dishes.

Instructions

1. Place your coconut on the counter or cutting board. Take your screwdriver and hold it up to the coconut. Use your hammer to pound the screwdriver into the coconut and make three holes.

2. Hold the coconut over a measuring cup and drain the coconut milk into a measuring cup. Mix 4 ounces of distilled water with the coconut milk. The next step is to cut the coconut in half and cut out pieces of the pulp. Shred the coconut pulp into small pieces over a bowl using a shredder.

3. Cut the coconut in half and cut out pieces of the pulp. Shred the coconut pulp into small pieces over a bowl using a shredder.

4. Pour the coconut shavings and coconut milk into a blender and put the lid on the blender. Blend the ingredients on high. The mixture should still be fairly thick.

5. Hold your strainer over a bowl and strain 1 cup of the mixture at a time. Use your spatula to press down on the mixture to thin out the pulp and get as much liquid out as possible.

6. Pour the coconut milk in a pot and place on the stove. Turn the stove on high heat and boil the solution. Stir the mixture and keep boiling until you see the mixture becoming oily and much thicker.

7. Pour the thick mixture into a strainer. Press down on the spatula to push the oil out. You may need to boil the coconut milk again to get more out.

Tags: coconut milk, over bowl, bowl using, bowl using shredder, coconut half

Hydrangeas For Weddings

These many petaled flowers are popular in wedding decor.

Hydrangeas are a classic wedding flower that create elegant displays when chosen and arranged with expertise. According to Hydrangeas Hydrangeas, the key to getting beautiful wedding hydrangeas is finding a good florist. Colors of these flowers will vary depending on the type of plant, soil and growth cycle. Hydrangeas must be harvested and properly cared for before being placed into wedding arrangements and d cor to prevent them from wilting.

Color

Hydrangeas often feature different colored lace caps.

One reason hydrangeas are popular wedding flowers is their variety of colors. Many shades of pink, violet and blue are achievable through careful growth cycle, soil balance, and harvest timing. White hydrangeas are actually a separate strain of flower from pink hydrangeas. White hydrangeas will only be white; some strains turn green. Pink hydrangeas can be changed through stages of mauve, fuchsia, violet and deep blue. Wedding couples can choose between using only white, choosing a specific color to create a theme, or mixing colors to create a wedding palette.

Bouquet

Use hydrangeas to add color to a wedding bouquet.

Hydrangeas can be used as a part of or all of a bridal bouquet. Wedding Flowers and Reception Ideas reminds brides and wedding planners that hydrangeas can easily wilt when left out of water very long. If used in a wedding bouquet the website suggests heavily misting the flowers before arranging them. If you are making a bouquet entirely from hydrangeas you will only need about three blooms, according to Wedding Flowers and Reception Ideas. Otherwise, feel free to mix these many-petaled flowers with other blooms such as lilies or roses.

Arrangements

Hydrangeas work well in creating church or wedding venue arrangements. Because these flowers don't have much in terms of vertical presence, arrange them with taller flowers to create dimension. Martha Stewart Weddings features a wedding arrangement in an antique urn (see Resources). Green and white hydrangeas are complemented with large hosta leaves, jasmine, amaranth and cascading snow berries. The large leaves mixed with small petals and long strands of buds give dimension to the arrangement.

Cake

Flowers are great to use as a wedding cake topper.

Flowers are a popular and elegant way to dress up a wedding cake. Hydrangeas' large blooms consist of many small flowers bunched together. Because of this trait, hydrangeas are useful on wedding cakes. The smaller blooms can be separated and scattered along the seams, tops and ledges of a wedding cake. When coupled with berry branches, roses and fruit, an elegant cake display can be accomplished. This can be seen in the cake designed by Wildflowers, and selected as one of America's 50 most beautiful wedding cakes in 2008 by "Bride's Magazine."

Tags: wedding cake, beautiful wedding, Flowers Reception, Flowers Reception Ideas, growth cycle, hydrangeas will, hydrangeas will only

Do It Yourself Bubble Bowl Centerpiece

A bubble bowl is also known as a fishbowl.

A bubble bowl centerpiece makes use of shiny glass and eye-catching embellishments. When you know make your own bubble bowl centerpiece, you can customize the style of your creation to be suitable for any type of dining or social occasion. Whether you use glamorous touches or hints of bohemian style, your bubble bowl centerpiece will be sure to stir conversation and looks of envy.

Instructions

1. Place the wide-mouthed bubble bowl in front of you. Select one that is clear, or any tinted color variety. A wide-mouth is necessary for making use of floating candles and other embellishments.

2. Fill the bottom of the bubble bowl with a cup of colored marbles. Use one color to stick to a theme, or use a rainbow of tones. The choice is yours. These colored marbles can be bought in craft stores with the bubble bowl and other items needed in this task.

3. Fill the bubble bowl 3/4 full with clean, clear water. Use purified water if your tap water is cloudy.

4. Place one or two floating candles on the water's surface. Various shapes, colors and textures of floating candles exist so choose one that suits your need. Light the candles when you're ready to make use of your bubble bowl centerpiece.

Tags: bubble bowl, bubble bowl centerpiece, bowl centerpiece, floating candles, your bubble, your bubble bowl, colored marbles

Directions For Ajinomoto Orange Chicken & Fried Rice

Enjoy a meal in only minutes.

Ajinomoto Foods USA prepares frozen Asian foods such as pot stickers, fried rice and Shumai, a meat and vegetable dumpling. The frozen dishes can easily be microwaved for a quick snack or cooked on the stove top to serve with dinner. The trick to proper preparation is to check the food's internal temperature.

Instructions

Stove Top Method

1. Open the package and empty the contents into a non-stick skillet.

2. Cook, stirring, over medium heat for 4 to 5 minutes.

3. Insert a quick-read thermometer in the rice to check the temperature. The food is ready when it reaches at least 165 degrees Fahrenheit.

4. Stir in pepper to taste, if desired. Remove from heat and serve.

Microwave Method

5. Place the contents of the package in a microwave-safe dish.

6. Place the dish in the microwave. Cook on high for 2 to 3 minutes.

7. Insert a quick-read thermometer in the rice to check the temperature. The meal is ready when it reaches 165 degrees Fahrenheit.

8. Season and serve.

Tags: check temperature, degrees Fahrenheit, Insert quick-read, Insert quick-read thermometer, minutes Insert, minutes Insert quick-read

Do Side Bangs

Nicole Richie sports side bangs.

Side bangs allow you to update your hairdo without sacrificing much length. Various celebrities and even television personalities sport side bangs since they are such a versatile cut and accentuate various facial features. Side bangs, also referred to as side-swept bangs, give a different look than blunt bangs, and may require you to cut your hair to get the style. In addition, side bangs help conceal a high forehead.

Instructions

Real Deal

1. Make a straight center part with a fine-tooth comb.

Comb hair to remove any tangles. Make a center part with a fine-tooth comb. Place comb horizontally across head at one-inch from the top of your forehead or scalp line and comb your hair forward. Let your hair hang loose over your eyes and face -- do not tuck your behind your ears. Comb and gather the hair that has fallen in between your temples toward the front of your face. Clip this section together, which will be cut for your bangs. Clip back the remaining section of hair.

2. Dampen the front section of your hair from root to ends. Cutting hair dry may cause it to fray and makes a mess because the cut pieces tend to fly everywhere.

3. Clamp the section of damp hair together with your top and middle fingers.

Remove the clip from the front section. Hold and clamp the section of damp hair together with the top and middle finger of your left hand. Gently pull this section down and forward in front of your face, so that the hair is off your face and you have enough room to maneuver hair-cutting scissors. Generally you should be able to hold the hair two-finger widths away from the tip of your nose. Position your fingers and hold the hair right under the tip of your nose.

4. Cut from the right side of the gathered section approximately one-inch below the bottom curve of your right eyelash, which is generally a safe length for side bangs. This area is the top middle of your cheekbone near your undereye area. Using hair-cutting scissors, point the scissors downward at a 45-degree angle toward the tip of your nose and cut down into hair. Use short, even snips and stop cutting when you've reached the tip of your nose. Your left hand should still be holding the rest of the uncut section.

5. Repeat steps 3 and 4 of the procedure for the left side. This time, switch hands and use your right hand to hold the remaining section of hair. Clip the freshly cut right side to avoid confusion. Start one-inch below left bottom curve of eyelash line.

Point the scissors in your left hand downward at a 45-degree angle toward the tip of your nose. Cut down into hair. Use short, even snips and cut remaining section of hair, which should end when you've reached the tip of your nose.

6. Release previously cut hair from clip. Comb both sections of the bangs forward to evaluate the haircut. The bangs should resemble a slightly rounded upside down triangle or V-shape. The tip of the triangle should center on the nose.

7. Smooth newly cut bangs with a dime-size amount of smoothing styling product.

8. Blow-dry bangs using a round brush for volume or a paddle brush for smoothness. Pull bangs down and forward toward the tip of your nose.

9. Pull bangs to desired side of face using a comb. Coax hair with the brush and blow dry bangs to desired side, again pulling down and forward, this time pulling the brush and aiming the blow-dryer nozzle toward the lower ear lobe of desired side.

10. Side bangs should cover the forehead and have a layered appearance.

Mist bangs with a light hold hairspray to maintain the style.

11. 12

13

Tags: your nose, your hair, desired side, down forward, left hand, remaining section

Choose Organic Yogurt

Yogurt is a cool, creamy treat that has live and active cultures for digestive health, but does it always deserve its reputation as a health food? Some are made with artificial sweeteners and have a harsh, chemical aftertaste; others are loaded with high fructose corn syrup and preservatives. However, you can avoid these substances if you choose organic yogurt.

Instructions

1. Look for what an organic yogurt should not contain. It should come from dairy sources that are free of hormones, antibiotics and GMOS (genetically modified organisms). The dairy source should be grass-fed and pesticide free, and it should not contain artificial flavors/colors, preservatives or hydrogenated oils. In fact, the list of ingredients should be simple to read and short in length! Also, look out of sugar. Though it might organic sugar, it still ups the calorie content. Try buying plain organic yogurt and adding some fruit and a drizzle of honey so you can control how much sugar is going into your yogurt.

2. Look for a seal that reads "Live and Active Cultures" and specifically one that contains probiotics, such as L. acidophilus and Bifidobacterium bifidum, for your digestive tact health. For example, children fed yogurts with probiotics tend to recover quicker from dirrehea.

3. Be adventurous: try organic yogurts made from sheep's or goat's milk. Variety is the key to maintaining healthy eating habits as if will prevent boredom and also increase the different kind of minerals and vitamins your body. Goat's milk yogurt can also be easier to digest its fat particles are smaller and while it does contain lactose, it is of a different composition and also easier to digest than cow's milk. You can find yogurt made from sheep's milk at specialty stores, and its benefits are worth it: it has more Vitamins A, B, C, and E than cow's milk, as well as more calcuim and certain minerals like potassium. It also more protein (but less sodium) than cow's milk. Like goat's milk yogurt, it is also easier to digest because its fat particles are smaller.

4. Even if you are vegan, you can still enjoy the benefits of organic yogurt. There are many different types of nondairy yogurts such as soy yogurts which also contain live and active cultures like L. acidophilus and L. rhamnosus. Also, some soy yogurts also contain naturally-occurring omega-3 essential fatty acids.

5. Yogurt is more than just for eating by itself. You can use it a number of ways, and maximize the health benefits of an organic product. Plain organic yogurt, for example, can be used in places of fats in baking items like brownies. Organic Greek yogurt (which has a thicker, creamier texture, with more protein and less carbohydrates than regular yogurt) can be used as a substitute for sour cream in recipes for less calories and fat.

Tags: also easier, also easier digest, easier digest, organic yogurt, than milk, also contain, benefits organic

French Kitchen Spices

French kitchen spices evoke images of a chef in a Parisian kitchen casually concocting a spice mixture, fields of lavender and herbs in Provence and the coast of France, the sea air thick with briny flavor. It sounds like romantic fantasy, but French kitchen spices really do have sweet lavender, classic herbs, the taste of the sea and effortless flavor.

Herbes de Provence

Herbes de Provence is a dried mixture of lavender, savory, thyme, marjoram, oregano and sometimes other herbs, often sold in jars as souvenirs from the French region of Provence. Herbes de Provence is considered the premier example of the herbs and spices Provence is known for, particularly lavender which grows there in abundance.

Some dishes that go well with herbes de Provence are summer vegetable stews with zucchini and tomatoes, or strong-flavored, meaty lamb or beef dishes that can hold up to lavender's flavor. This spice mix also makes a good rub for grilling or roasting.

Quatre Epice

A simple mix of dried spices, quatre epice or literally "four spices" is often a mix of white pepper, nutmeg, cloves and ginger. The French cook's secret is that quatre epice may in fact contain a fifth spice, or a different mix of four spices, so quatre epice is generally the "house mix" of French spices.

The French use quatre epice's peppery flavor for both savory and sweet dishes. On the savory side, it works well for seasoning sausages, terrines and game meats. But it is equally good in sweet dishes like puddings and cakes.

Fleur de Sel

A trained chef does not consider a dish properly seasoned without salt. However, the epitome of salt is the French "Fleur de Sel," a cultivated sea salt from salt beds south of Brittany. According to Chef James Peterson, author of "Glorious French Food," fleur de sel has a milder taste and seems more delicate than regular salt.

The "fleur" in fleur de sel means "flower" which describes the shape the salt develops after the seawater evaporates from the salt beds. Local women carefully rake fleur de sel on summer evenings, so it is a rare---and expensive---salt. Use fleur de sel as a finishing salt on meat or as a delicate, but surprisingly delicious, garnish on chocolate or caramel candies.

Bouquet Garni

An assumed requirement in any simmered recipe in a French kitchen, the bouquet garni, literally the "garnish bouquet," is a bundle of herbs and aromatic vegetables tied together to flavor soup or stews. Every trained professional chef uses bouquet garni. According to the Culinary Institute of America's,"The Professional Chef," the bouquet garni is a basic aromatic preparation called for again and again.

A standard bouquet garni includes a sprig of thyme, a bay leaf, 3 or 4 parsley stems, two to three leek leaves, and one celery stalk, cut crosswise in half. Make a bouquet garni by placing the herbs inside the celery and leek, then wrapping with twine, or place everything inside a piece of cheesecloth and tie closed.

Tags: bouquet garni, Herbes Provence, dishes that, four spices, French kitchen

Make A French Fry Cutter

French fries are made by slicing a fresh potato. This means that you can make your own french fries at home. However, you will need to have a slicer or cutter to make the fries. You can buy a french fry cutter at a store, but to save time and money you can make one yourself. This can be done by using items already in your kitchen, such as a meat press or an apple slicer.

Instructions

Meat Press

1. Set the meat press on the counter where you want to make the french fries.

2. Lift the handle of the meat press and set the potato in the bucket.

3. Pull the handle down to force the potato through the metal grate on the bottom of the bucket.

4. Remove the excess potato from the bucket. Place another potato in the bucket and then pull the handle down. Continue pressing potatoes until you have the required amount of french fries.

Apple Slicer

5. Cut the tip from both ends of the potato with the knife to create a flat edge.

6. Set the potato perpendicular to the counter.

7. Place the apple slicer over the top of the potato.

8. Press down on the apple slicer to create french fry wedges.

9. Repeat this process to make the amount of french fry wedges that are needed.

Tags: apple slicer, meat press, amount french, french fries, french wedges

Crafts With Tootsie Pops

Lollipops of all types, including Tootsie Pops, can be used in child-friendly craft projects.

Colorful lollipops are a fun sweet treat for both children and adults alike, but they can also be used for a variety of simple crafts. For example, during the fall months, a Tootsie Pop can be used to create a spooky ghost. These crafts take limited resources, so they are quick craft projects that can fit into anyone's busy schedule.

Ghosts

Using a Tootsie Pop, a tissue, black yarn and a marker, you can make a lollipop ghost. To start, place the Tootsie Pop in the center of the white tissue. Wrap the tissue around the lollipop to make a ghost-like shape. The stick should be sticking out of the tissue, leaving the actual lollipop itself covered. Tie just under the lollipop, where the stick meets it, with the black ribbon. This will make the "head" of the ghost and hold the tissue in place. Use the marker to make two dots on the head of the ghost to represent eyes.

Daisy

Make a flower by using a Tootsie Pop, construction paper, yarn, a hole punch, markers and scissors. Cut six hearts out of construction paper. You may use one or multiple colors of construction paper. It is recommended that you use two colors. Write a message on one of the hearts with a marker. Stack the hearts. Alternate colors if you used more than one color of paper. Use a hole punch to punch a hole through near the pointed tip of the hearts. Stick a Tootsie Pop through the holes. Tie the lollipop in place, under the hearts, with a piece of yarn or a ribbon. Spread the hearts to mimic the look of petals.

Tags: construction paper, craft projects, head ghost, hearts with, hole punch, marker make, Tootsie Pops

Seal Edges Of Samosas

Samosas are deep-fried filled pockets of filo pastry, often served as an appetizer in Indian cuisine. They are folded in a very specific traditional way, which causes them to hold together very tightly. Samosas cannot be sealed in the same way as other pasty pockets, by pinching the edges together. There is insufficient excess dough to form a thick enough seal, and filo pastry is a solid sheet, rather than a thick paste. This prevents the two surfaces being combined into one.

Instructions

Pocket Method

1. Make a diagonal cut at either end of a strip of filo, so the finished shape looks like the roof of a house, or a pyramid without the upper floors. It's easiest to do this when the filo is still in a block of many layers; that way all your dough will be cut to the right shape.

2. Peel off the top two layers of filo. Using two layers will ensure that your samosas stay sealed while cooking. Lay the first sheet over your palm, so the short edge is nearest your fingertips. Fold one side over into the palm of your hand, so the pastry forms a point at your fingertips, and a small triangular flap overhangs the longer edge, by the heel of your hand. Paste some of the flour and water mixture onto the back of the rolled-over edge, and fold the other side over in the same way. You should now have a large triangular pocket, with two small triangular points poking over the open edge.

3. Pry the pocket open gently and spoon in your samosa filling. Try to fill the cavity completely; when you're done, there shouldn't be any residual air inside. Fold the flaps of excess pastry over the open edge of the pocket, and "glue" them down to the side of the samosa, as if sealing an envelope.

Rolling Method

4. Brush the counter top down with some cold water to help prevent the filo from sticking. Place a strip of filo on a counter top. Have some more cold water nearby, as it is useful for wetting your fingers, preventing the sheets from sticking to them as you fold the samosa.

5. Place a spoonful of your filling mixture on the strip of filo. The pile of filling should be less than half the width of the strip, and positioned over to the left side. Take the right-hand corner nearest to you, and fold it over the pile, creating a triangular flap that covers the filling. Use wet fingers to press the edges down. Seal the edges of the filo pocket, and press out any excess air from around the filling.

6. Flip the pocket of filling over the edge furthest away from you. Work down the strip of pastry, squeezing out the air with wet fingers after each fold. Angle the pocket at 45 degrees each time, as if folding a flag. Tip it over on its short edge, then fold it to one side, so the long edge always stays in the center of the strip. Keep going until you reach the end of the pastry strip. Seal it with a brushing of flour mixture.

Tags: strip filo, cold water, edge pocket, filo pastry, from sticking

Order A Martini

Martini

A martini is a gin or vodka mixed drink with very high alcohol content. It is usually served at cocktail parties and upscale lounges. You don't want to order too many of these popular drinks, because it is very similar to drinking straight liquor. A good martini order is perceived as coming from a person of "class" who knows his or her drinks. So know exactly what you want before flagging down a bartender on your next outing.

Instructions

1. Decide what flavor of martini you want: sweet or dry (no sugar). There are fruity, sweet martinis that are popular with younger people like apple martinis which are made with sour apple schapps and chocolate martinis that are made with Godiva liqueurs and other sweets. A dry martini is essentially just chilled straight gin with a splash of vermouth (a special type of wine). Martinis are also sometimes made with vodka and are specifically called vodka martinis.

2. Decide what type of vodka or gin you want in your martini. Popular brands of liquor for martinis include Ketel One and Belvedere for vodka martinis. Tanqueray and Bombay Sapphire gins are used for regular martinis.

3. If you want a dry martini, let your bartender know how much vermouth you want in your glass. Some people like a lot of vermouth, and other prefer just a few drops. If you want your martini very "dry" you're saying that you only want a tiny bit of vermouth. Some people also like to have Vermouth drizzled on the top of the cold martini after it has been poured into the glass instead of mixed in with the ice.

4. Order your martini straight up (no ice in the glass) or on the rocks (ice in the glass).

5. Tell the bartender if you want your martini shaken or stirred (like James Bond). Some people believe that when a martini is shaken it "bruises" the gin or vodka, which means that the alcohol becomes more bitter. People who prefer a stirred martini like it that way because the drink is not as watered down due to the ice being chipped.

6. Decide if you want your martini garnished with a twist (a shaving from a lemon), with an onion (called a Gibson), or with an olive. If you prefer, ask the bartender for extra olives in your martini.

7. Let your bartender know if you want your martini "dirty." All that means is that he or she will add extra olive juice to the gin or vodka mixture.

Tags: your martini, want your, want your martini, made with, Some people

South Indian Chutney Varieties

A variety of chutneys are often served as part of a South Indian meal.

A chutney is the name given to a pasty sauce or relish that originates from Indian cuisine. Chutneys are served as accompaniments to main or side dishes, and can also be used as a dipping sauce. The variety of chutney depends on the type of food it is accompanying and the area in India where it comes from. South Indian chutneys tend to be spicier and less oil based than the chutneys of North Indian cuisine.

Spicy

Spicy chutneys are the most common type of chutney there is in South Indian food. Spicy chutneys are made from a variety of hot peppers, which are then mixed together with oils, vinegars or fruits to temper the heat. Spicy chutneys can range from mild to extremely spicy, and are often used as additives to curries, or as a small side accompaniment.

Sweet

Sweet chutneys are often fruit based, and are used as a dipping sauce for a variety of foods. Sweet chutneys can also be the basis for certain types of saut s in South Indian food. Sweet chutneys can be spicy or mild, and sometimes combine sweet and sour flavors. Tamarind is a common ingredient in sweet chutneys.

Pickles

Pickles are a chunky, less saucelike, and less pasty version of a savory chutney. Pickles are often salty and spicy, with the degree of heat varying depending on personal or manufacturers preference. Pickles can be made from a variety of fruits, often unripe fruits such as green mangoes or even pieces of shredded young coconut.

Herbs

Herb-based chutneys tend to be the mildest of chutneys, and can sometimes be mixed with a yogurt base to proved a savory chutney that is also refreshing. Herb chutneys are used to provide a fresh taste to foods, as well as act as a cooling agent for more spicier foods.

Tags: South Indian, Spicy chutneys, Sweet chutneys, chutneys often, chutneys tend, dipping sauce

How Many Calories In Popcorn

Corn comes in five types, but only popcorn pops. The popping corn kernels come in various colors including red, black, gold, and white. Popcorn is a wholesome food and it helps with digestion by adding roughage. Low in calories and fat, popcorn is a healthy snack.

Unpopped Kernels

One oz. of unpopped kernels has 106 calories, 1.22 grams of fat, 1.98 mg of sodium, 77.68 mg of potassium, and 3.6 grams of fiber.

Air Popped

One cup of air popped popcorn has 31 calories, 0.36 grams of fat, 26.32 mg of potassium, and 1.16 grams of fiber.

Oil Popped

One cup of oil popped popcorn has 64 calories, 4.79 grams of fat, 20.2 mg of potassium, and 0.89 grams of fiber.

Microwaved

One oz. of fat free microwaved popcorn has 116 calories, 2.11 grams of fat, 88.17 mg of potassium, and 21.28 grams of fiber.

Caramel and Cheese

About 2/3 cup of caramel coated popcorn has 113 calories. Cheese flavored popcorn contains about 58 calories per 1 cup.

Fun Fact

Popcorm has more iron than eggs, spinach or roast beef. Popcorn also contains more protein than any other cereal grain.

Tags: calories grams, grams fiber, popcorn calories, potassium grams, potassium grams fiber, calories grams potassium, grams potassium

Replace Ground Garlic With Minced Garlic

Fresh, minced garlic is move valuable than dried garlic in dishes and adds more flavor.

Garlic has a long and rich history as a seasoning in a variety of dishes around the world. Used for over 6000 years, garlic is native to Asia and has been a staple in Mediterranean cuisines in many civilizations, from the Romans to the Greeks. However, its strong taste and smell kept it from being popular in United States cuisine until the middle of the 20th century.

Instructions

1. Determine how much dried garlic is needed in the recipe.

2. Place the garlic cloves on the cutting board.

3. Mince each clove of garlic right before adding them to the recipe.

4. Measure out the minced garlic in a ration of 1 to 2 of the dried garlic called for. For example, if 2 teaspoons of dried garlic is called for in a recipe, use 1 teaspoon of minced garlic.

5. Add a slight amount of dried garlic to the minced garlic to take advantage of the taste of the dried herb.

Tags: dried garlic, minced garlic, dried garlic called, garlic called

Setting A Table For A Fondue Party

Diners sharing a fondue pot come closer together over dinner.

Fondue parties require safety measures not needed for other types of meals. Fondue parties use a hot cooking vessel set directly in front of the diners on the table. The diners must have plenty of room to reach the fondue pot as they dip their food into the molten sauce. The place setting for each person at the table ensures that he has the right utensils for dipping food into the fondue pot and eating it with a fork from a plate.

Instructions

1. Cover the table with a tablecloth.

2. Set the table for no more than six people to avoid overcrowding the pot.

3. Place one plate at each setting with a napkin folded into eighths to the right of the plate.

4. Wrap a different colored sticker around each of six fondue forks for the guests to identify their entree fondue fork as it sits in the pot cooking their meat. Set one of these at each place setting on top of the napkin.

5. Place an unlabeled fondue fork next to the color-coded fondue fork at each setting between the entree fondue fork and the plate. This is the cheese or dessert fondue fork.

6. Set one dinner fork per setting on the outside of the place setting to the left of the fondue forks.

7. Place a dinner knife to the right of each plate with the blade facing the plate. Place a set of chopsticks on the right side of the knife for the guests to pull the food off their fondue forks onto their plates.

8. Arrange two heat-proof trivets in the center of the table.

9. Place one fondue pot on top of each trivet. Tape the cords for electric fondue pots to the table with masking tape if you have corded fondue pots.

Tags: fondue fork, fondue forks, place setting, each setting, entree fondue

My Tomatoes Are Getting Mushy On The Vines

A tomato consists of 95 percent water.

Tomato plants thrive in home gardens and grow throughout the country during the summer season. These hungry, thirsty plants require adequate soil, nutrition, water and support for fruit production, but they produce several harvests in a given season. Soft, mushy tomatoes indicate several possible --- and fixable --- problems.

Season

Tomatoes grow only from spring to fall, and fail at the first frost. Fruit stops ripening at temperatures below 60 degrees Fahrenheit and goes to rot instead. Pick all tomatoes before the first fall frost and take them indoors to ripen in the kitchen. Leave the stems on green tomatoes for better indoor ripening.

Site and Support

Tomatoes need bright sun, air circulation, drainage and support for fruit ripening. Fruit without these conditions fails and rots instead of ripening. Keep tomatoes in sites with full sun, quick drainage and adequate airflow, and use stakes to tie up the vines. Tomatoes rot when they sit on the ground.

Soil for Drainage

Tomatoes need good drainage in both site and soil, and experience root and fruit rot in standing water. Plant tomatoes in quick-draining sites, and amend soil with organic compost at planting. Deep amendments encourage better drainage and aeration for healthier growth. Healthier growth produces better, sturdier tomatoes.

Harvest

Tomatoes grow larger and sweeter with time on the vine, but they still require timely harvests. The fruit rots on the plant when left too long. Harvest tomatoes when they reach mature color and size, and when ripe. Press your thumb gently into the fruit; a slight indentation indicates ripeness and harvest time. Don't leave the tomatoes on the vine past their ripening, as this leads to rotting.

Problems

Tomatoes can contract soil-borne diseases that cause rot and softening on the vine. Anthracnose, black mold, canker, cloudy spot, spotted wilt, blossom end rot and early blight all attack ripe tomatoes and damage the fruit. Treat tomatoes with fungicides, consistent watering or supplements, depending on the disease, and prune off all diseased fruits or foliage.

Tags: support fruit, Tomatoes grow, Tomatoes need, when they

Make Chocolate Mousse Fast

Make a fast chocolate mousse for a quick dessert.

Occasionally there are times when you need to whip up a quick dessert with little notice or time to prepare. A simple and quick chocolate mousse that is fast to prepare and that will be ready to serve just in time for dessert is a go-to recipe that should be in every recipe collection. A mousse may sound too complicated as a last-minute dessert, but with the right recipe you can have a chocolate treat that will leave your guests clueless to the fact that it was made last-minute.

Instructions

If You Don't Have Time to Spare

1. Set out a mixing bowl. Place the whipped topping in the refrigerator, so it can begin to thaw.

2. Open one can of sweetened condensed milk or a can of low-fat sweetened condensed milk. Pour it into the mixing bowl.

3. Open the package of chocolate and empty its contents into the bowl containing the condensed milk. Add 3/4 cup of cold water.

4. Whisk the three ingredients together for two to three minutes or until well-blended. Cover and place the mixing bowl into the refrigerator to chill for 10 to 15 minutes.

5. Take the bowl from the refrigerator. Add the whipped topping by folding it into the chocolate mixture until it is completely incorporated and there are no visible signs of the topping.

6. Spoon the mixture into serving glasses, cups or glass bowls. Serve immediately or chill overnight.

If You Have Time to Let It Set

7. Place your serving dishes in the refrigerator to chill. Put the medium mixing bowl and beaters into the freezer for 15 minutes prior to use.

8. Heat 1/4 cup of cream in the microwave until hot. Remove from the microwave.

9. Add the chopped chocolate into the hot cream and whisk until the chocolate has melted and is smooth. Pour into a larger mixing bowl.

10. Pour the remaining cream into the medium-sized bowl that has been chilled in the freezer. Beat with an electric mixer on high until soft peaks form.

11. Add the whipped cream to the chocolate gradually, folding until the whipped cream is fully blended into the chocolate and no traces of cream are remaining.

12. Place the mousse into glass serving dishes or bowls and place in the refrigerator to chill for two hours.

Tags: mixing bowl, condensed milk, refrigerator chill, chocolate mousse, dessert with, Have Time, into chocolate

Common Cheeses

Cheese is a food enjoyed by people around the world.

Cheese is eaten on a daily basis by people all over the world. It is commonly made from the milk of cows, goats, sheep and buffalo although vegetarian cheeses are also available. The art of cheese-making has developed over thousands of years, and today cheese enthusiasts can enjoy a large range of tastes, textures and flavors. Certain cheeses, regional in origin, have crossed national boundaries and are favorites not only in their own countries, but worldwide.

Camembert

Camembert.

Camembert is a classic French white cheese named after a village in Normandy, which is located in the north of France. It has a creamy, almost buttery taste and a soft texture. Camembert is made from cow's milk and is shaped in a characteristic round shape. It is best eaten at room temperature, when fully ripe and the consistency of the cheese is runny. Camembert is often eaten on its own as a snack or as part of a cheese board. It can also be deep-fried and served as a starter.

Emmental

Emmental.

Emmental is a hard cheese, produced primarily in Switzerland although other European countries, Germany, for example, also make versions. Emmental is sometimes known as "Swiss cheese" and is made from cow's milk. Its best-known characteristic is the large holes that run through it. Emmental melts easily and has a mild taste, making it a useful ingredient for cheese sauces. It is also commonly used in Swiss fondues, a communal meal where bread is dipped into a pot of melted cheese placed in the center of a table.

Feta

Feta.

Feta is a solid, crumbly white cheese from Greece and is an essential ingredient in the classic Greek salad. Feta is made from either goat's milk or a combination of sheep and goat's milk. The cheese is preserved in brine, which provides its distinctive, salty taste. Feta is a useful ingredient for many baked dishes; for example, it is featured in spinach-and feta pie. It can also be crumbled over grilled meats to provide a quick sauce.

Mozzarella

Tomato and mozzarella combine to form a classic dish.

Mozzarella is an Italian soft white cheese. The classic buffalo mozzarella is made from the milk of water buffaloes, bred for this purpose in the southern regions of Italy. Other versions of mozzarella, particularly for catering, are derived from cow's milk. Mozzarella has a mild taste and a spongy texture and is used extensively in Italian dishes such as pizza and pasta.

Tags: from milk, made from, made from milk, white cheese, Camembert Camembert, Emmental Emmental, Feta Feta

Make Refried Bean Quesadillas

This is the tastiest quick meal you can make flat out; plus it's a great appetizer. Serves a small get-together.

Instructions

1. Turn the oven on to broil.

2. Heat the beans with a pinch of salt and 2 tbsp. water in a saucepan over medium heat. Stir the beans occasionally to prevent sticking.

3. Heat the oil, onion and pepper in a large skillet over medium heat. Cook for several minutes until the onion starts to turn golden.

4. Add the garlic and cook another 2 minutes, stirring. Add the tequila and let it almost completely evaporate.

5. Add the cumin, a pinch of salt and chili powder. Stir the mixture well and remove from heat.

6. Using a spatula, spread a layer of beans evenly on one side of a tortilla. Sprinkle some of the cheese evenly over the beans.

7. Place the tortilla on a cookie sheet. Slide the cookie sheet under the broiler and let it cook until the cheese is completely melted and starting to get slightly golden in spots.

8. Remove the sheet from the oven and immediately slide the tortilla on a cutting board. Top the tortilla with some of the onion and pepper mixture. Fold the empty side of the tortilla over the other side.

9. Cut the tortilla into wedges and sprinkle with some of the cilantro.

Tags: side tortilla, cookie sheet, medium heat, onion pepper, over medium

Preserve Ginger Juice

Ginger juice is traditionally used in Chinese cuisine as a marinade or flavoring in sauces. Its health benefits are frequently extolled and in recent years, some people have taken to drinking it straight in a single shot. However, since ginger juice is so potent, it is typically consumed in small amounts, making it important to preserve unused portions of the ginger juice. Ginger also has natural anti-bacterial properties that facilitate preservation and diminish the likelihood of contamination.

Instructions

Canning Ginger Juice

1. Sanitize a glass jar by washing it in hot, soapy water, rinsing it and drying it. Since damaged glass will not retain an airtight seal, make sure the jar is free of chips and cracks.

2. Pre-treat the lid according to the jar manufacturer's instructions. For example, metal lids are typically equipped with a sealing compound that needs to be heated prior to use.

3. Fill the jar with the ginger juice, leaving a headspace of 1 1/2 inches.

4. Wipe the jar rim and screw threads using a sterile cloth.

5. Screw on the jar lid. Make sure it is firmly secured, but be careful not to fasten it too tightly. An overly tightened lid can prevent the jar from venting properly. Set the jar aside.

6. Fill the water bath canner half full with water. Place the water canner on the stove top and preheat the water to 140 degrees F. Use a pot thermometer to determine when the water has reached the right temperature, and adjust the burner heat accordingly to maintain the water at 140 degrees F.

7. Place the sealed jar of ginger juice on the rack of a water bath canner for 30 minutes. Make sure to maintain the water at 140 degrees F, and that the jar is covered in at least 1 inch of water.

8. Once the time has lapsed, carefully remove the jar and allow it to cool completely for about two hours. Avoid placing the jar on a cold surface, which could cause it to crack.

9. Inspect the cooled jar for a tight seal and wipe away any juice residue.

10. Store in a cool, dark place. Refrigeration is only necessary once the jar has been opened.

Freezing Ginger Juice

11. Pour the ginger juice into a clean glass jar or freezer container.

12. Seal the vessel, leaving 1 1/2 inches of headspace.

13. Place the jar in the freezer. Since ginger juice does not consist of 100-percent water, expect it to take longer to solidify. The jar can be stored in your freezer for up to six months.

14. Thaw when ready to use. Any juice that remains frozen can be returned to the freezer.

Tags: ginger juice, water degrees, bath canner, Ginger Juice, maintain water, maintain water degrees

Grow Sweet White Onions

Onions are related to garlic, chives and shallots.

Sweet white onion varieties do not store well for long periods and need to be eaten shortly after harvest instead of being dried. For this reason, you cannot grow them from onion sets, which are small, dormant, dry onion bulbs. Grow sweet onions from seeds or from transplants. Transplants are small onion plants that are still vegetative, not dormant like onion sets, and are the faster-growing option.

Instructions

Growing From Transplants

1. Till or cultivate fertile, well-drained soil in early spring, ideally late March or early April. Cool temperatures encourage leaf growth, leading to larger bulbs at harvest.

2. Plant transplants 1 inch deep and 5 inches apart. Space rows 16 inches apart to allow space for large bulbs.

3. Fertilize newly planted transplants with a starter-fertilizer liquid solution. Use 1 cup of fertilizer per plant.

4. Weed or hoe around growing onions to keep weeds at bay. Side-dress with 10-10-10 fertilizer five weeks after planting and water often enough to provide growing onions with a total of 1 inch of water per week, including rain.

Growing From Seed

5. Sow sweet white onion seeds in the autumn in a soilless mix in individual cell packs. Cover the seeds with 1/4 inch of the soilless mixture.

6. Water and keep the seeds consistently moist. Place the seeds in full sun or under a plant light in room temperature (72 degrees Fahrenheit) conditions. The seeds will germinate in about two weeks.

7. Cultivate the seedlings in controlled conditions until they reach about 1/4 inch in diameter. This should occur in late winter after an autumn planting.

8. Transplant the seedlings to the garden, following the directions for growing from transplants.

Tags: from transplants, growing onions, inches apart, onion sets, white onion

Side Effects Of Citrus Pectin

Citrus Pectin is found in citrus fruits and apple pulp.

Pectin is a soluble fiber most frequently found in citrus fruits and apple pulp. Citrus pectin is frequently used medicinally for the management of diarrhea, the treatment of certain forms of prostate cancer and as a nutritional supplement for managing elevated cholesterol. Citrus pectin is generally considered safe, according to the U.S. Food and Drug Administration. However, according to an article published on Heathline, it may cause side effects in some users.

Excretion of Metals

According to Healthline, modified citrus pectin may cause a significant increase in the urinary excretion of metals. Therefore, patients who take chelating agents (chemical compounds composed of a metal ion) are cautioned about potential interactions.

Gastrointestinal Problems

Some citrus pectin users have report gastrointestinal problems including loose stools, while using the product. However, no other gastrointestinal problems have been known to occur in otherwise healthy patients.

Oral Medication Absorption

According to the article in Healthline, modified citrus pectin may slow or interfere with the absorption of oral medications. This can be of significant concern to individuals who take oral medications as treatment for health related issues. Therefore, patients on a regular drug regimen are advised to use caution.

Tags: citrus pectin, apple pulp, citrus fruits, citrus fruits apple, Citrus Pectin, Citrus pectin

Order Tapas

Shrimp

Spanish tapas have long been famous as an original and unique culinary option. However, ordering small amounts of several different dishes creates certain difficulties that are not present with more traditional options. Therefore, you should consider several steps before ordering.

Instructions

1. Think like a team. Since tapas are a series of little dishes, they are often shared, family style, among the group. Therefore, it is best if you decide what you would like as a group. Try to get everyone to contribute and don't let one person run the show.

2. Mix it up. One of the benefits of family style dining is the opportunity to try a little bit of everything. Try a series of dishes that run the range from seafood to salad, from fresh vegetables to finely cooked meat. Give your palate a range of flavors to sample and enjoy.

3. Take advantage of the things that Spanish cuisine is famous for. Spanish cuisine, particularly tapas, is renowned for using the freshest ingredients. This is especially true of certain specialties that feature different kinds of seafood. Spanish ham is also a delicacy.

4. Be adventurous. Take chances. Order something you've never had before. Order octopus or squid, if only to see what it tastes like. If you're in Spain, order something even if you don't know what it is. A tapas dinner can be more than a meal, it can be an adventure.

5. Draw it out. Order your courses gradually; you don't want all your food to come at once. Begin by ordering fewer dishes than you'll eventually eat. Tapas are not a food that should be hurried. Once you've eaten the first few dishes, decide what else you want to eat. This way, you'll have a better idea of the types of dishes you like and what you'd like to continue with.

6. Enjoy. Sit around with a group of friends and spend a couple of hours over dinner. Order a couple pitchers of Sangria or a bottle or two of a nice Spanish red wine. A tapas dinner is an event, so enjoy it. Appreciate everything: the food, the drink and above all else, the company.

Tags: decide what, family style, Spanish cuisine, tapas dinner

Instructions For Using A Fondue Pot

Fondue is a fun and interactive way to eat.

The concept of fondue is a fun, interactive way for you and your guests to enjoy a variety of different foods. Fondue refers to the process of dipping meat, bread, fruits or vegetables into oil or melted chocolate or cheese. Fondue typically comes as a set, with a small burner, pot and skewers to dip the foods. Using a fondue pot is not difficult.

Instructions

1. Set up your fondue set on a level surface. Place it on a surface that is heat resistant or cover the surface with a piece of wood for protection.

2. Light the burner under the pot according to the directions on your set. Add chocolate, cheese or oil to the pot and place it on the base over the flame.

3. Allow the contents to heat and melt and adjust the flame if you want a little more or less heat. Most sets will have a knob on the base to control the height of the flame.

4. Stab the pieces of meat or fruit, dip into the pot and enjoy.

Tags: chocolate cheese

Make Home Made Chicken Noodle Soup

Chicken noodle soup uses many ingredients you already have at home.

Homemade chicken noodle soup is a nutritious meal choice for your family because it does not contain the additives and preservatives that canned soups may contain. It is easy to make at home with a few simple ingredients that are often found in your fridge. Homemade soup recipes like this one can be modified by adding or removing vegetables and spices to suit your family's tastes.

Instructions

Soup Stock

1. Chop two carrots, two celery stalks and one onion and then set aside.

2. Place a 5 lb. roasting chicken into a stock pot and add 4 liters (16 cups) of water.

3. Turn on high heat and bring water to a boil. Skim off any froth that forms.

4. Add the chopped carrots, celery and onion. Then add 3 sprigs of fresh parsley, 1 bay leaf, 1 tsp. salt and 1/2 tsp. each dried thyme and whole black peppercorns.

5. Reduce heat to medium low and partially cover the pot to allow steam to escape.

6. Simmer for 1 to 1 1/2 hours, or until the juices run clear when you pierce the thigh.

7. Remove the chicken from the pot and place it in the refrigerator.

8. Line a sieve with cheesecloth and strain the liquid from the vegetables into a large bowl.

9. Press the vegetables to draw out as much broth as possible. Set the vegetables aside for use in another meal or discarded.

10. Allow the strained liquid to cool and then place it in a covered bowl in the refrigerator for at least 6 hours.

11. Remove the fat from the surface of the refrigerated broth and set aside 8 cups of liquid. You can refrigerate the remaining broth for up to three days, or freeze it for up to four months.

Soup

12. Mince 1/2 cup onion and slice 1 1/2 cups each carrots and celery and 1 cup fresh parsnips. Set these aside.

13. Remove the skin and bones from the cooked chicken. Dice 2 cups of meat and set aside.

14. Melt 2 tbsp. butter in a large saucepan over medium heat. Add the minced onion and cook until softened. Add the 8 cups refrigerated chicken broth to the saucepan and bring to a boil.

15. Stir in the sliced carrots, celery, parsnips and add 1 1/2 cups egg noodles and 1/4 cup chopped fresh parsley. Cook uncovered until noodles and vegetables are tender.

16. Add the diced chicken and heat the soup thoroughly. Add salt and pepper to taste. If you wish, you can also add a dash of hot pepper sauce for more flavor.

Tags: carrots celery, fresh parsley, noodle soup, your family