Types Of Tomato Salads

Chunky tomato salsas are popular in Mexican cuisine.

Tomatoes are a huge part of everyday cooking in many countries. Most commonly used in sauces, garnishes and condiments, tomatoes play second fiddle in most meals. However, tomato salads put this commonplace vegetable front and center, making it the star of the recipe.

Italian Tomato Salad

Italian tomato salad is a simple blend of fresh ingredients, oils and spices. It is commonly served as a side dish and can be found in Italian buffets and salad bars. To make an Italian tomato salad, cut several medium-sized tomatoes into thin slices, about 1/4 inch thick. Slice one ball of fresh mozzarella cheese into pieces about as thick as the tomato, and tear several fresh basil leaves into quarters. Add these three ingredients to a bowl with a splash of olive oil, salt and pepper and toss until each piece is fully coated. Serve immediately, or spoon onto toast and bake for a thick bruschetta.

Tomato Salsas

Salsa is a staple of Mexican cuisine and has been adopted by American chefs, resulting in an almost endless parade of salsa recipes. Tomato salsa comes in two main forms, chunky and smooth. Both salsas start with the same basic ingredients and prep work. Start by chopping tomatoes, peppers, onions and jalapenos into small pieces, about half the size of a crouton. Add a few tablespoons of lemon or lime juice and fresh, finely chopped cilantro for a chunky tomato salsa. For a creamy tomato salsa, pulse in a blender or food processor until smooth.

Tabouli

Tabouli salad is a Middle Eastern treat made with cooked bulgur, a grain similar to couscous in texture. Along with olive oil, lemon, mint and other spices, certain varieties of tabouli feature freshly diced tomatoes. The easiest way to make tomato tabouli salad is to buy a pre-packaged tabouli mix from your local grocery store and prepare according to directions. Before serving, dice two large tomatoes and toss with the salad, using more or less tomato as needed, to obtain a 50/50 ratio of bulgur and tomato. Set in the refrigerator for an hour to let the flavors marry.

Roasted Tomato and Pepper Salad

One of few tomato salads that are traditionally served warm, roasted tomato and pepper salad is a savory and filling side dish that goes well with many Eastern cuisines. To make roasted tomato and pepper salad, slice tomatoes, bell peppers and onions and toss with olive oil. Spread mixture on a cookie sheet and sprinkle with salt, pepper and oregano. Roast in a 350 degree oven until the tomato and pepper skins form brown burn spots. Sprinkle with a small amount of feta or blue cheese and serve immediately.

Tags: Italian tomato, Italian tomato salad, Mexican cuisine, pepper salad, peppers onions

Make Cheesy Potato Wedges

Select fresh potatoes without any root growth on their skin.

Potato wedges are similar to thick French fries, with a crispy exterior and a fluffy interior. Potato wedges are a simple snack or side dish you can make at any time. Make cheesy potato wedges as a variation of the classic recipe. The soft flavor of Parmesan cheese combines with the rich flavor of cheddar cheese to complement the taste of seasoned potatoes. Begin preparing the wedges approximately 45 minutes prior to mealtime.

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Rinse 6 unpeeled potatoes with cool water and scrub their exterior with a clean sponge. Slice the potatoes in half lengthwise with a sharp knife. Cut the potato halves into six wedges each.

3. Fill a pot large enough to hold six potatoes with water. Add the salt and bring to a boil over medium heat.

4. Place the potato wedges into the pot of boiling water and ook for 8 minutes. Drain away the water and pat each wedge dry with a paper towel.

5. Dip your fingers into olive oil and rub the exterior of each wedge, coating it in a thin layer.

Combine the pepper, oregano and thyme in a small bowl. Sprinkle the mixture over all of the wedges.

6. Arrange the wedges onto a baking sheet and place into the oven. Bake for 15 minutes.

7. Sprinkle the Parmesan cheese over the potato wedges. Top the Parmesan cheese with a light sprinkling of cheddar cheese and place back in the oven. Bake for an additional 15 minutes.

8. Remove the wedges from the oven and cool for five minutes before serving.

Tags: Parmesan cheese, cheddar cheese, each wedge, oven Bake, potato wedges, Potato wedges, potatoes with

Make Chicken Leek And Walnut Risotto

Chicken, leek and walnut risotto takes classic Italian risotto and spices it up with interesting ingredients rarely seen in traditional risottos. A touch of saffron completes the rich taste of this risotto dish. Serve with a warm broccoli rabe and olive salad, a loaf of hot Italian bread with rosemary butter and a glass of brown ale or white wine for a truly delicious meal.

Instructions

1. Heat the oil and butter in a large saute pan and cook the leek and bell pepper over medium heat for one to two minutes. Stir in the chicken and cook for two to three minutes or until golden brown.

2. Stir in the rice and cook for an additional two to three minutes over medium heat.

3. Stir in the saffron threads and sea salt to taste. Add the vegetable stock slowly, stirring the whole time. Cover and cook over low heat for 18 to 22 minutes or until the rice is tender and most of the liquid has gone.

4. Stir in the corn, walnuts and Parmesan cheese. Add sea salt and freshly ground black pepper to taste and cook for one to two more minutes over low heat.

5. Transfer the risotto to a large serving dish and serve immediately.

Tags: heat minutes, medium heat, minutes over, minutes until, over heat

Use A Steam Pot

A steam pot--more commonly referred to as a steamer pot--is a cooking device that allows you to steam vegetables and other foods, including dumplings, fish and chicken. Steamed food is a healthy alternative to fried or sauteed foods and the steam pot makes the process an easier one.

Instructions

1. Fill your steam pot halfway full with water. Place the lid on top and then place the pot on top of the stove.

2. Turn the heat onto the highest setting and wait for the water to boil.

3. Add your food to the steam pot. If steaming vegetables, cut off hard ends for a more even steam (e.g., the bottom of asparagus or broccoli stems). For poultry or fish, it's best to steam only one portion at a time.

4. Turn the heat down to a medium-high setting and let the food steam for five to 10 minutes. Poultry and fish may take a little longer. Use a meat thermometer to test it, if necessary.

5. Remove the steam pot from the heat and place the food on your dish. Refill the pot with water to the halfway point if you have more steaming to do. If not, discard the water.

Tags: food steam, Turn heat, with water

Guacamole Spices

Three to four avocados are used in a batch of guacamole to feed six to eight people.

An estimated 26 million avocados are sold to make more than 8 million lbs. of guacamole for Super Bowl Sunday, according to the California Avocado Commission. The popular chip dip is made from a few key ingredients and a variation of spices that give the dip its flavor.

Garlic

Garlic is known for having a strong and characteristic odor. You can mince the garlic yourself from a fresh garlic bulb, or use the garlic spice, which is already minced for you and does not have a strong odor in its dried state. A little bit of garlic goes a long way. You shouldn't need to add more than a teaspoon of garlic spice per avocado.

Cumin

Cumin is used in some guacamole recipes. The spice, which is grown mostly in the Mediterranean, has a distinctive aroma that is used to add spice and complement sweetness to the guacamole. The spice is often used in Indian and Mexican cuisine, and it is sometimes confused with caraway because the two spices look very much alike.

Pepper

Ground peppercorns give guacamole an added kick of flavor. The peppercorns are dried berries of a climbing vine, which are crushed to produce pepper. The spice has been used since the Middle Ages and was once considered a luxury. Today, peppercorns are available at local grocery stores and are affordable.

Adobo Seasoning

Use adobo seasoning in your guacamole to quickly add all of the spice you need. The Latino spice, which is popularly used in Mexico, is a mixture that consists of garlic, onion, black pepper, Mexican oregano, cumin, cayenne red pepper and salt. The seasoning is available in grocery stores throughout the US.

Tags: spice which, garlic spice, grocery stores, more than

Make A Dish More Mild After Using Too Much Jalapeno Pepper

Jalapeno peppers come in reds and greens.

The jalapeno pepper varies in temperature from mild to hot and is both low in saturated fat and cholesterol. This healthy fruit adds a spicy punch to a large variety of dishes, from chili to chicken, and, depending on your palate, can even be eaten whole. However, adding too much jalapeno pepper to a dish scorches the tongue of even the spiciest of chili lovers. To make a dish milder, use techniques that employ acids, sugars and dairy.

Instructions

Sugars

1. Dice fresh pineapple into small chunks that are easily crushed in a food processor.

2. Crush one or two cups of diced pineapple in the food processor.

3. Add the crushed pineapple to your jalapeno-spiced dish, if palatable. Pineapple works well when added to chili, salsas and curries. The sugary fruit neutralizes the jalapeno pepper.

Acids

4. Cut a lemon or lime into fourths with a sharp kitchen knife. Apply firm pressure with the palm of your hand and roll the lemon or lime against the cutting board before cutting. Rolling these fruits helps to release their juices.

5. Place a single lemon or lime wedge onto the plate of the finished, jalapeno-spiced dish.

6. Allow diners to squeeze as much or as little juice onto their servings as suits their palate. The acidic juice neutralizes the spicy jalapeno flavor and makes the dish milder.

Dairy

7. Add a cup of whole sour cream or plain yogurt to chili, salsas and dishes that feature potatoes, refried beans or fish. Mix the dairy products into the entire dish or just into the sauce.

8. Serve individual servings of the jalapeno-spiced dish with the sour cream and chili, instead of adding it to the entire dish. This way the diner can choose how much or how little dairy to add to his or her food.

9. Sprinkle solid, shredded cheeses, like cheddar or mozzarella, onto spicy dishes. Mexican and Italian dishes work well with solid cheeses.

Tags: jalapeno pepper, jalapeno-spiced dish, lemon lime, chili salsas, dish milder, entire dish, food processor

Ideas For Topping Crackers

A variety of crackers serve as the base for many snacks.

See crackers in a whole new light. Forget bland, starchy saltine squares of the past. Today crackers are available in gourmet flavors or made with a variety of grains. Look at your crackers as miniature, crunchy flat breads, which are the perfect blank canvas for covering with a topping. Pairing crackers with toppings will give you a wider range of snack options, ranging from casual to chic.

Nut Butters

Create a snack-size version of a peanut butter and jelly sandwich on a cracker. Spread a teaspoonful of each on top of a plain soda cracker for a flavor more closely akin to a sandwich made with white bread or opt for a more upscale option. Try almond butter or sunflower seed butter instead of peanut butter and explore new fruit spreads for your crackers, such as apple butter or fig preserves. Eat the topped crackers open-faced or place two on top of each other with the spreads in between for a sandwich.

Cheese and Fruit

Take the old standard of cheese and crackers to the next level with the addition of fruit. Combine cheddar slices or a smear of cream cheese with thinly sliced apples or pears. Try cream cheese with berries. Top a whole grain cracker with shaved Parmesan and fresh or dried figs. Cottage cheese and canned peach slices on rye crackers uses convenience products for a minimum of preparation.

Savory Spreads

Hummus is a chickpea puree flavored with sesame paste. Spread a little of this onto a plain cracker and top it with strips of red bell pepper or a sprinkle of garlic powder for a twist on hummus and pita bread. Serve smoked salmon slices with chives on top of a cracker spread with cream cheese. Using a cracker instead of a bagel makes this a less filling option for a light snack instead of a hearty breakfast. For an upscale party appetizer, spoon a small amount of caviar onto thin water crackers. The wafer-thin crackers have very little flavor to not distract the taste buds from experiencing the full flavor of the caviar.

Carnivorous Creations

Even if crackers are a snack, meat is still an option for non-vegetarians. Try cranberry sauce topped with turkey slices. Consider warming mozzarella and pepperoni-topped crackers in the oven for one to two minutes to melt the cheese if you want a pizza-inspired treat. Top whole wheat crackers with tuna salad or chicken salad as a light lunch or snack. Have breakfast for a snack with bacon crumbled on top of a slice of boiled egg or a spoon of scrambled eggs on top of a cracker.

Tags: cream cheese, cheese with, cracker with, crackers with, cream cheese with

Make A Pina Colada Cake

Try this rich and tasty dessert sure to be a hit.

Instructions

1. Prepare the frosting. Whip heavy cream until it thickens to the consistency of cake batter. Add 1 teaspoon vanilla flavoring. Whip until soft peaks form. Add one cup confectionary sugar. Whip until stiff peaks start to form. Taste. If you would like a sweeter frosting, add confectionary sugar to taste. Continue whipping until stiff peaks form. Put in refrigerator.

2. Preheat oven to 350 degrees and prepare cake mix as directed, substituting rum for the water. Fold in the pineapple, bannana and about 3/4 cup of coconut. Pour into pans and bake as directed. Cool cakes on wire racks.

3. Slice the rounded tops off the layers. Slice each layer in half, horizontally. You should now have four layers. Cut a round hole out of the center of two of the layers, leaving a border of about three inches. These will be the two middle layers, and will hold the ice cream. Put one of the whole layers on the serving plate. Frost the sides with the frosting you made in Step 1. Frost about three inches into the center. Set one of the layers with the center cut out on top of this. Frost the sides and the top of the cake border you created when you cut the hole out of the center. Add the second layer you cut a hole in. Frost the sides and the top of this layer, also.

4. Carefully scoop out the ice cream in small scoop, and pack into the center of the cake. If the ice cream is still to hard to work with, you can let it soften some more. Pack the hole in the center with ice cream. Add the top layer and frost the sides and the entire top layer.

5. For this step you can either use the raw coconut, or you can toast it. I've used it both ways, and both ways are good. Sprinkle the coconut all over the top and sides of the cake. Arrange cherries and pineapple slices on the top of the cake. You will need to keep this cake in the freezer. Using a sponge cake mix keeps the cake from "really" freezing, but will keep the ice cream hard. You will need to freeze for approximately two hours before you serve this, so the ice cream has a chance to harden up again. This can make many servings, as the cake is very rich. If you are a cake and ice cream freak, it may only make one serving.

Tags: hole center, about three, about three inches, both ways, cake cream, center layers, confectionary sugar

Make Barbie Doll Drinks

Try something fruity and sweet with these Barbie Doll drinks, easily crafted in your home bar or kitchen. Ask for a Barbie Doll or a Naked Barbie Doll cocktail when you're out at a bar, and see if you run across any bartenders who know make them. If not, feel free to educate bartenders on the fine points of creating Barbie Doll drinks, with coconut, rum and a few other ingredients.

Instructions

Barbie Doll Cocktail

1. Put small ice cubes or crushed ice in an Old Fashioned glass.

2. Add 1 oz. coconut rum and 1 oz. sour watermelon liqueur.

3. Add 3 oz. pineapple juice and serve.

Barbie Doll Cocktail Variation

4. Put small ice cubes or crushed ice in an Old Fashioned glass.

5. Add 1 oz. coconut rum and 1 oz. sour raspberry liqueur.

6. Add 2 oz. pineapple juice and 2 oz. white soda like Sprite or 7-Up, and serve.

Naked Barbie Doll

7. Put ice in a cocktail shaker.

8. Add 1 oz. coconut rum and 1 oz. sour strawberry liqueur.

9. Add 3 oz. pineapple juice.

10. Shake and then strain into a cocktail glass, and serve.

Tags: Barbie Doll, coconut sour, liqueur pineapple, liqueur pineapple juice, pineapple juice

Homemade Feta Cheese

Homemade mild feta cheese is an inexpensive alternative to the high-priced options in your neighborhood grocery store. Liven up your basic recipe with such additions as garlic, herbs or sun-dried tomatoes. Freshly made cheese can be consumed the next day and keeps for three days in the refrigerator or up to three months in the freezer.

Instructions

1. Pour 1/2 gallon milk in a pot, and heat on medium-high. Any type of cow's milk is fine; however, for a more authentic taste, use goat's milk. Stir to keep the milk from scorching. Heat the milk for approximately 15 minutes or until the milk begins to creep up the sides of the pot.

2. Line a strainer with three squares of cheesecloth.

3. Add 1 qt. buttermilk to the boiling milk, and stir until the milks separate into a mixture of liquid and solids.

4. Pour the mixture through the cloth and strainer to drain the liquid. Pull up the corners of the cloth to gather the curds into a ball. Squeeze the ball to remove any excess liquid.

5. Tie a piece of twine tightly around the gathered cheesecloth. Put the strainer in a large bowl, and place the ball in the strainer. Allow the ball to rest for approximately 1 1/2 hours while the remainder of the liquid drains and the cheese cools.

6. Mix a brine of 2 tbsp. salt with 2 cups water in a jar or plastic container. Place the cheese in the brine, and refrigerate for 24 hours before serving.

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What Eat With Chili

Make chili look more appealing by topping it with a pinch of cheese.

Almost everyone has a favorite chili soup recipe. Most people begin to prepare chili soup when the weather cools. While chili tastes fine by itself, you may prefer to serve it with something else. Eating chili with another food item makes the soup more fulfilling. Pairing the dish with the proper ingredients can also improve the flavor and texture of the soup. Serve chili with a wide variety of foods to impress your guests.

Sandwiches

When you eat chili soup, you can pair it with almost any type of sandwich to create a hearty meal. While many people stick to traditional grilled cheese sandwiches, you can also pair the chili with fancier sandwich recipes. Add freshly sliced tomatoes or onions to spruce up a grilled cheese sandwich. Instead of sticking to American cheese, add cheddar, brie or blue cheese. When a grilled cheese sandwich does not suit your taste buds, make a peanut butter, tuna or turkey sandwich.

Crackers

Crackers are available in many different varieties. Serve the crackers on the side of the chili soup or crumble them over the dish. Large and thick crackers are best served on the side because you can dip them into the chili soup or snack on them in between each bite. Thinner crackers break apart easier and crumble into small pieces. Saltine and flavored crackers can improve the taste of chili while saltines can help thicken the soup.

Bread

People often serve fresh breads with chili soup because they help make the dish more fulfilling. There are many options to choose from when you decide to serve bread with chili. Serve cornbread with chili soup to add a sweet flavor to the meal, serve the chili soup in a freshly baked bread bowl or pair it with a homemade bread recipe. If you are not experienced in making bread, you can purchase prepared bread from your local bakery. When you serve bread with chili soup, serve it with butter to add even more flavor.

Cheese

While grilled cheese sandwiches are enjoyable with chili soup, you can cut out the bread completely. Serve cheese off to the side of chili soup or add it to a hot bowl. Grated or shredded cheese melts quickly in hot soup. The cheese gives the chili a creamy flavor and a thicker texture. When you do not wish to add cheese to your chili, serve cubes or slices of it as a side item. When you choose to serve cheese, select ones that best suit your tastes. If you are unsure of which type of cheese to serve, select two or three different varieties such as gouda, muenster, Monterey Jack, havarti, gorgonzola, brie and cheddar.

Tags: chili soup, grilled cheese, with chili soup, chili with, with chili

Goji Juice That Is Grown & Manufactured In The U S A

The goji berry is also sometimes called wolf berry. It has recently gained a lot of attention in the medical world for its supposed effects on health with respect to longevity and energy. While well known throughout Asia, they are just starting to gain notoriety in the west.

Identification

The berry comes from the goji plant which usually grows between eight and 10 feet in height. The plant produces purple and blue flowers as well as red berries. The berries themselves are roughly the size of grapes.

Geography

Goji berries can be found in the Himalayas and parts of China, which is also where they are imported from. As of now, there are no known manufacturers of goji berries or their juice in the United States. However, you can acquire your own seeds to grow your own plant. The plants thrive in hot and dry climates with lots of sunlight. Utah is one of the more famed states for producing the plants.

Nutritional Information

Goji berries contain 19 amino acids, eight of which are considered essential to your daily health. In terms of vitamins, a typical goji berry has 500 times more vitamin C by weight than an orange. The berries also contain vitamin E, which is rare in fruits.

Tags: Goji berries, goji berry

Types Of Cheesy Soup

There is a wide range of variations on cheese soups.

Cheese is not known for its role as a soup dish, however there are plenty of cheese soups and cheese soup dishes available. Some of the soup dishes may require much experimentation compared to more traditional soup dishes, but the results could be delicious.

Traditional Cheese Soups

Broccoli and Stilton is one of the more common cheese soups. Other examples of common cheese soups are cauliflower cheese soup, cheese and asparagus soup and blue cheese soup.

Uncommon Cheese Soups

Ham and cheese normally complement each other and they combine to create an unfamiliar soup. More examples of uncommon cheese soups include pumpkin and cheese soup, mushroom and cheese soup and roasted garlic and brie soup.

Extravagant Cheese Soups

Nacho cheese soup can surprise you with a delicious taste. Further examples of extravagant cheese soups include curry cheese and broccoli soup, cheeseburger soup and cheese and onion Soup.

Using Cheese to Complement Soup

Cheese is not only used within soup but can sometimes be used to complement non-cheese-based soup dishes. One example of this is rocket soup with Parmesan cheese on top. This adds to the presentation and flavor. Other examples of using cheese to complement soup include vegetable soup with feta cheese, carrot soup with cheese balls and classic French onion soup with a seal of gruyere cheese melted on top.

Tags: cheese soup, cheese soups, soup dishes, soup with, cheese soups, Cheese Soups

Clean Leather With Vinegar

Worn leather surface

Leather is used for clothing, shoes, furniture and many other things. It is important to take good care of your leather product to ensure that it will last a long time. Many leather cleaners and conditioners are available, but they can be pricey. Save money by learning clean your leather products using a homemade solution. Plain old vinegar has many uses, and cleaning leather is one of them. The following easy steps will show you clean leather products with vinegar.

Instructions

General Stain Removal

1. Use a cloth to wipe away any spills and remove any solid debris. Make sure to use a clean, white, lint-free cloth.

2. Mix in a spray bottle or in a jar with a tight-fitting lid, one part white distilled vinegar and two parts raw or food-grade linseed oil.

3. Spray the vinegar mixture onto a clean, dry cloth. Use a swirling motion to apply the vinegar mixture all over the leather. Add more vinegar to the cloth as needed. Replace the cloth with a new, clean one each time it becomes soiled.

4. Allow the mixture to sit on the leather overnight for best results, and then use a new clean, dry cloth to buff the leather.

Salt Stain Removal

5. Use a clean, dry, lint-free cloth to wipe away any solid particles on the leather product.

6. Mix in a spray bottle one part white distilled vinegar with one part water.

7. Apply the vinegar mixture with a clean, dry cloth.

8. Use the cloth to dab at the spot. Repeat as needed until the stain is gone.

Tags: clean cloth, vinegar mixture, cloth wipe, cloth wipe away, distilled vinegar, leather product

Extract Whey

Curds and whey are the solids and liquids of milk. Extracting the whey produces cheese.

Whey makes up one half of Miss Muffet's curds and whey dish, another name for cottage cheese. This is the protein-packed liquid portion is the part that is extracted from the milk solids to make cheese. To separate the curds and whey in milk, you will need either an acid or an enzyme called rennet. Save the whey after removing it for adding extra protein to smoothies or recipes, and the leftover curds of the milk will be a very basic cheese.

Instructions

1. Warm the milk in the large saucepan to 176 degrees Fahrenheit and keep it at that temperature for 20 minutes.

2. Dissolve the rennet tablet or vinegar in the water.

3. Remove the milk from the heat and slowly stir the rennet into the milk until you see the milk solids clumping together as curds and the liquid portion is clear.

4. Line a colander with cheesecloth and place it over a large bowl.

5. Pour the curds and whey through the cheesecloth-lined colander to separate the whey from the mixture and deposit it into the bowl.

6. Use the solids as cheese, if desired or discard and use the extracted whey in the bowl as desired.

Tags: curds whey, liquid portion, milk solids, milk will

Serve A Sophisticated Cheese Tray

An elegant cheese tray must always include accompaniments.

In France, cheese is traditionally served after the main course, but in North America it is often served at a buffet table or before dinner as an appetizer. There are hundreds of delicious cheeses from all over the world. A beautifully arranged cheese tray with an interesting selection of cheeses, fruits, breads or crackers, and utensils will impress your guests and make them feel like royalty.

Instructions

1. Choose a variety of cheeses so your selection includes different textures, tastes and countries of origin. A nice touch is to put a label in front of each cheese because your guests will appreciate knowing which ones are their favorites.

2. Arrange the cheeses on trays with space between them for serving. Put some fruit and nuts on each tray. Each cheese should have its own knife so the flavors don't get mixed up.

3. Make some cuts so the guests follow your lead, and cut the cheeses properly. Round cheeses should be cut like a wheel in sections. Hard cheeses can be cut parallel to the crust with a knife for a thick slice or sliced across with a scraper for paper-thin slices. If you prefer cheese cubes, be sure to have toothpicks on hand for individual servings.

4. French bread (baguette) is the best thing to accompany your cheese if there's a nearby bakery where you can get it. Cut some pieces off the loaf and put them in a basket or leave the whole loaf right on the table where guests can cut their own. A choice of crackers is always welcome too.

5. Serve a selection of red and white wines. Cheeses with a more complex flavor like Camembert go better with red, while some mild cheeses like Jarlsberg can go well with white.

Tags: cheese tray, your guests

Dry Peppers & Make A Wreath

Peppers make colorful wreaths.

The Mexican ristra is a good luck charm composed of dried peppers. Ristras can hang in a long strip or the ends can be connected to create a wreath shape. Dried pepper wreaths are useful because you can use the peppers in your cooking. They add a festive flavor to any kitchen and make wonderful homemade gifts for that personal touch. You have a wide variety of shapes and colors to choose from to construct a dried pepper wreath.

Instructions

Drying Peppers

1. Very thin-walled peppers will dry spread out on a cookie sheet.

Don plastic gloves before handling peppers. Use your paring knife to make small slits on either side of the upper third of each pepper, just under the stem. This helps air to get in and prevents mold from developing.

2. Combine red and green peppers for a festive holiday wreath.

Thread your needle with heavy-duty thread, twine or fishing line to string the peppers. Pass your needle and thread through the slits at the top of each pepper, creating a long string of them.

3. Chile peppers are a common type of pepper used in ristras.

Hang your peppers in a warm and dry place such as a corner in the kitchen or along attic rafters. Make sure there is adequate space between each pepper to allow both sides exposure to the air. The peppers may take one to two weeks to completely dry depending upon how thick the skin and wall of the pepper type may be.

Constructing the Wreath

4. Use pepper twigs and branches to construct a wreath form.

Buy a wreath ring or construct your own of branches and twigs, grapevine or straw.

5. Always wear gloves when handling hot peppers.

Attach the dried peppers to your wreath ring in one of two ways. Push your peppers tightly together on the drying string and wrap them around and around the wreath ring, adjusting the peppers so they are tightly clustered, until you've filled the entire wreath form. Use floral wire to secure the peppers as you go along. Alternatively, grip about five individual peppers at a time and bind them together with floral wire, twine or fishing line and secure each bundle to the wreath with floral wire. Use your needle-nosed pliers to weave and handle the floral wire.

6. Add a bow to your wreath for a festive touch.

Use ribbon to attach a bow and create a loop to hang your dried pepper wreath. You can make a loop out of floral wire as well.

Tags: floral wire, each pepper, peppers your, wreath ring, dried pepper

Why Do People Hide Cells In Excel

Hide rows or columns in Excel to make it easier to achieve your data objectives.

Microsoft Excel enables you to hide entire rows or columns of cells, concealing the data they contain without deactivating any functions that involve them. Some people routinely hide portions of their spreadsheets, especially files they share with other people. You can spot a document that contains hidden cells by its discontinuous row or column headings. For example, if you see columns A through J and M through Z, then columns K and L are hidden. You can decide to hide parts of your Excel files for many reasons.

Tidiness

Suppose you create a spreadsheet that tracks contact information for a large group of employees. If you've established separate columns for courtesy titles, first, middle and last names, then used a formula to create full names in another column, you may choose to hide the columns that contain the parts of names and only show the complete calculated results. This can make your spreadsheet easier to read without sacrificing the flexibility of having access to each part of each name.

Relevance

If you've created a large master spreadsheet of information about your company's locations in various states, you may have created columns for a wide range of information types, including contact data, physical as well as mailing addresses, notes about the types of processes each location runs and comments about other aspects of each facility. You may choose to hide the fields that contain your notes while you review information about contacts, and vice versa. Hiding data is a great way to clear away information that isn't relevant at the moment without actually deleting it.

Concealing Intermediate Calculations

You may use more than one column of cells to calculate some of your data transformations, particularly if you're checking out a hypothesis or looking for an answer to a question. It can be convenient to hide intermediate calculations, or intermediate versions of calculations you refine in other columns, so these cells don't distract you while you're working. If you decide you don't actually need some of these data manipulations, you can unhide and delete them.

Printing

When you print a spreadsheet, you may choose to hide information you don't need to include, then make it visible again after your printout is complete. This can help you avoid the need to use larger paper to view sets of columns that aren't next to each other, or simplify making your printout more relevant to an audience that doesn't need to -- or shouldn't -- see certain data. Hiding rows or columns can be a great way to produce a series of printed references to a single data set, each printout presenting different subsets of a large set of information.

Entering Data

You can choose to hide information in some rows or columns to make it easier to enter data in other parts of your file. This facilitates your ability to refer to one cell while typing into another and avoids the need to move data around in your spreadsheet. If you need to pass on a document to an assistant for entry of a new set of monthly information, for example, you may choose to hide the data from other months to minimize distractions and maximize accuracy.

Considerations

It's easy to hide and show large amounts of information in Microsoft Excel. It's also important to remember that just because information is hidden doesn't mean it isn't affected by copy-and-paste operations. Think of hiding cells as a way of shoving clutter in a drawer until you need it -- at which time it's no longer clutter. Of course, just because you hide something doesn't mean it's really invisible. Anyone whose Excel skills are even moderately sophisticated can spot the presence of hidden data and reveal them, even if only out of curiosity.

Tags: choose hide, rows columns, choose hide information, columns that, doesn mean, hide information

Lipton Soup Instructions

Prepare Lipton soup quickly and easily on your stove top.

Lipton Cup-a-Soup, which is manufactured by Unilever, comes in several flavors. Depending on your tastes, you can quickly prepare a hot, steaming cup of tomato, cream of chicken, chicken noodle or spring vegetable soup. The soup is available in convenient individual packets and makes fast lunches or light dinners. The soups are low in calories and are easily transportable to work, school or any other place you desire a warm meal or snack.

Instructions

Stove Top Directions

1. Open one Cup-a-Soup packet and pour the contents into a ceramic mug.

2. Bring 3/4 cup of water to boil in a saucepan on the stove top.

3. Pour the boiling water in the mug. Stir the soup thoroughly to mix. Let the soup stand for one minute.

Microwave Instructions

4. Open one Lipton Cup-a-Soup packet and pour the contents into a microwave-safe mug.

5. Pour 3/4 cup of water into the mug.

6. Stir the soup to mix. Microwave the soup on high for 1-1/2 minutes, or until it is boiling. Allow the soup to stand for one minute. Stir the soup one more time before eating.

Tags: Stir soup, contents into, Cup-a-Soup packet, Cup-a-Soup packet pour, Lipton Cup-a-Soup, packet pour, packet pour contents

Smoke Mullet Fish

Mullet fish are a distinctive-tasting seafood choice. They are a perennial favorite in Florida, where these fish remain plentiful off the Gulf Coast. Although mullet fish can be prepared in a variety of ways and are popular at fish fries, smoking these fish makes for a particularly memorable and delicious choice when served up as an appetizer or main course.

Instructions

1. Prepare a brine solution with the salt and water. Mix thoroughly so the salt is completely dissolved into the water.

2. To be on the safe side, wash the mullet fish under cold water before adding to the brine mixture. Refrigerate for an hour. Remove fillets, rinse again with cold water and pat dry with a paper towel.

3. Fire up the grill. If you are using a smoker, follow the manufacturer's instructions. If you use charcoal, remember that less is required than with traditional grilling. Once the fire is giving off a low heat, add the hickory chips onto the heat source. Smoke from these chips is what flavors the mullet fish. The key to infusing the fillet with a delicious smoked flavor is a low heat.

4. Add the fish fillets carefully to a well-greased grill 4 to 6 inches from the heat. Cover the grill with the hood, although be sure to allow some ventilation.

5. Do not be impatient, since smoking the mullet fish will take some time. At 175 degrees it can take an hour or more, while at 200 degrees you can expect the entire smoking process to take approximately 45 minutes. You will know the mullet fish is done when it turns a luxuriant golden brown and flakes easily when you test it with a fork. Serve immediately.

Tags: mullet fish, cold water, these fish

What Is Vegetarian Rennet

Rennet is an enzyme used to curdle milk and make cheese. Most rennet comes from animal sources, making it unsuitable for those who follow a vegetarian diet. Vegetarian rennet is derived from non-animal sources.

Function

Most rennet is an extract made from the abomasum---fourth stomach---of an unweaned calf or lamb. The extract contains chymosin, an enzyme that acts as a coagulant, breaking down the outer shells of milk's protein molecules and causing them to stick together. In other words, the enzymes in rennet cause milk to curdle.

Considerations

Vegetarians do not consume meat and avoid products made with animal products that involve killing the animal, including cheeses made with animal-derived rennet. Certain microbes and plants, however, contain substances that curdle milk, and these may be used to make vegetarian cheese.

Microbial Sources

Three fungi and two bacteria are common sources for microbial rennet. The fungi are Endothia cryphonectria, Mucor miehe and Mucor pusillus. The bacterial sources are Bacillus prodigiosum and Bacillus subililis.

Plant Sources

The most common plant source for rennet is the cardoon thistle, Cynara cardunculus. Other plant sources include nettle, sorrel and sap from unripened figs.

Tags: curdle milk, made with, Most rennet

Eat Pumpkin Seeds

Fall brings us beautiful scenery and Halloween, a favorite holiday of kids across the country. Halloween is pumpkin-carving time, which means lots of leftover pumpkin seeds. Don't throw your pumpkin seeds away though. With the right seasoning and toasting, those pumpkin seeds can make a healthy and tasty snack for your family.

Instructions

1. Preheat your oven to 400 degrees F.

2. Wash and rinse the seeds in your kitchen sink if you have already carved your pumpkin. If not, cut open the top of the pumpkin in a circular motion around the stalk. Scoop the seeds out with a large spoon and tear them from the strings.

3. Add 4 cups of water to a deep saucepan and add 1 cup of washed seeds to the water. Throw a few pinches of salt in as well. Bring the seeds and water to a boil, then turn down the heat and let the seeds simmer for 15 minutes. Drain the seeds in a strainer over your kitchen sink.

4. Spread some olive oil on the bottom of a large pan or baking dish. Place the seeds on the pan or dish in one layer and bake in the oven for about 20 minutes or until the seeds start to brown.

5. Allow the pan and the seeds to cool before eating. You can eat the seeds whole or remove the outer portion to eat the inner seed. Pumpkin seeds also make great additions to trail mix or a healthy salad.

Tags: kitchen sink, pumpkin seeds, seeds water, your kitchen, your kitchen sink, your pumpkin

Keep Fruit Salad From Changing Color

With a little care, you can keep your fruit salad colorful.

Under the best circumstances, a fruit salad offers vibrant colors along with equally bright flavors. If you include apple or banana pieces in the salad, however, this will not stay the case for long if you do not take special precautions. Once you slice these fruits, they begin to oxidize, and after a few hours they will be unsightly brown lumps in your fruit salad. If you will not be eating or serving the salad immediately after you make it, take a few minutes to ensure it stays beautiful.

Instructions

1. Wait as long as possible to start making your fruit salad. The less time the fruit has to oxidize, the less it will become discolored. If possible, make your fruit salad immediately before you wish to serve it.

2. Use the sharpest knife possible to cut the fruits for your fruit salad. As simple as it seems, this trick can significantly help prevent the fruit from turning brown.

3. Toss the finished fruit salad with just enough lemon juice to coat all of the pieces of fruit. To minimize the lemony flavor (which should not be particularly strong anyway), you can mix equal parts of lemon juice and water and toss the salad with this mixture instead. Do not be overly vigorous when tossing the salad; it should be more of a gentle mixing process. The goal is simply to coat the fruit pieces with the lemon juice or juice mixture, not to bruise or damage them.

4. Refrigerate the fruit salad until you are ready to serve it.

Tags: fruit salad, your fruit salad, your fruit, lemon juice, fruit salad

Torrone History

Torrone is an Italian nougat that is as popular today as it was during ancient times. It is made from whipped egg whites, honey, vanilla and a type of nut, usually almond or walnut. Somewhat difficult to make, it is a favorite among pastry chefs.

Ancient Times

Torrone dates back to ancient Rome and had regional varieties in northern Africa, Greece and Spain. Roman soldiers spread the recipe during their travels.

Cremona

Cremona, Italy, is believed to be the birthplace of modern torrone. The recipe came about during a wedding in 1441, adapted from an earlier North African recipe.

Sweet Festival

Ever since 1441, Cremona has been the host of an annual party that is held to honor torrone.

Bakers' Delight

As torrone became more popular, it was used by pastry chefs as a building block for cakes and other pastries, which is why it was such a favorite in bakeries.

Modern Torrone

Torrone is made pretty much the same way today as it was since the beginning, and production has spread throughout Europe, North America, South America and the Middle East. The most traditional torrone is made by small bakeries, though some major companies, such as Alberti chocolates, also produce quality torrone.

Tags: pastry chefs

Tools Used To Remove Grease From Gravy Or Soup

Most gravies, particularly beef-based, have large quantities of fat that need to be removed for optimal consistency.

Soups and gravies -- typically moderate to high-fat foods -- often have large amounts of fat interspersed throughout the liquid. Several devices facilitate the degreasing of soups and gravies, most notably fat separators, fat mops and fat-separating ladles. However, the most ideal method of fat removal is allowing it rise to the surface and then chilling it, which allows it to congeal for easy removal.

Fat Separators

Fat separators resemble plant-watering pitchers, and have a spout that reaches into the base of the separator. Fat separators work on the principle that fat and water do not mix. Soup or gravy is poured into the separator, where the fat rises to the top. The separator's design -- commonly clear food-grade plastic -- allows a cook to pour off the soup and stop just short of pouring the fat out, effectively removing a large portion of it with little waste.

Fat Mops

Fat mops have plastic fibers that absorb the surface fat of soups and gravies. A cook passes the mop over the surface of the liquid, where it picks up and wicks away grease. The fat mops have limited uses, however; they are not intended for large quantities of soup or gravy and require frequent cleaning.

Ladles

A cook places one side of a fat-separating ladle at an angle in the fat on the surface of a soup. The fat, being heavier and more viscous than the liquid, passes through a series of slots where it collects in the bowl of the ladle to be poured off.

Slotted Spoons

Chilling soups, sauces and gravies facilitates fat removal and easy skimming. As the liquid cools, fat rises to the surface and congeals, where it can be easily removed with a slotted spoon.

Tags: have large, large quantities, mops have, soups gravies

Build A Corner Wine Glass Rack

Make use of a room corner to hold your stemware.

A corner wine glass rack takes any room corner and turns it into a decorative and functional area. Not only will this type of rack save on space, but it will also save time from digging into kitchen cabinets. One minimalistic design will provide a rack that's 8 feet high, and holds nine glasses. Setup time for this project is short, and the materials list requires only a few supplies. In less than an hour, a beautiful oak wine glass holder can be added to your dining room or kitchen.

Instructions

1. Set the table saw blade at a 45-degree angle away from the fence. Rip the edge of the oak with the oak board between the fence and the blade. Rip the board on both sides so the end of the board forms a trapezoid. Only cut the corners, leaving the board its original width.

2. Drill a 3/8-inch hole ¾ inch from the center of the board, and another on the other side ¾ of an inch from the center. Start two inches from one end. Measuring 9 inches down from the two holes, repeat this process and continue until there are as many pairs of holes as there are glasses. Eight feet will hold nine 9-inch glasses.

3. Cut the oak dowel into 18 4-inch pieces and glue into each wider side of the board. Let dry.

4. Pre-drill two holes on each end of the oak board and screw into the corner where you would like your wine glass rack.

Tags: wine glass, from center, glass rack, inch from, inch from center, room corner

Tomato Avocado & Corn Salad

Corn adds a pleasant crunch to this salad.

Tomato, avocado and corn salad is a favorite in southern and southwestern states. It uses common salad ingredients, but leaves out lettuce, which may make it more appealing to people who don't like salads. It can be made up to two days in advance, but leave the avocado until it's time to serve it, as avocado sliced too early can brown.

Instructions

1. To make the dressing, place ½ cup of corn kernels in a blender. Add 3 tablespoons of lime juice, 2 tablespoons of vinegar, ¼ cup of chopped cilantro and ½ cup of olive oil. Blend until all ingredients are mixed together. Set aside the dressing.

2. Chop ½ cup of onion, 3 avocados, 2 cucumbers and 4 tomatoes into bite sized pieces. Cut the onions much smaller than the rest of the ingredients. Keep all of the portions a little bigger than the corn kernels.

3. Mix the vegetables together with 4 cups of corn in a large bowl. If you want to make the salad ahead of time, leave the vegetables in one bowl and the dressing in another until you want to serve the salad.

4. Mix the dressing one final time before pouring over the salad. Mix all ingredients together until all of the vegetables are coated. Add salt and pepper to taste. You can also add a small amount of hot sauce. Serve the salad cold.

Tags: corn kernels, salad ingredients

Can Hot Salsa & Sauces

Salsa and sauces can be canned using the water bath method.

Canning is a method of preserving fresh fruits and vegetables so that they can be eaten months and sometimes even years later. Many home canners incorporate produce into recipes that takes advantage of the long shelf life of canned foods. The flavors of condiments such as salsa and hot sauce intensify during storage. There are two major methods of canning: pressure and water bath. Pressure canning is used to prevent a low acid food, such as green beans, from developing bacteria. Salsa and hot sauce can be made using the water bath canning method because of their high acid content.

Instructions

1. Sterilize the canning jars by washing them in hot soapy water. Wash the lids in warm soapy water as well. You may also put just the jars in the dishwasher. The jars should be warm when you fill them.

2. Ladle the hot salsa or sauce into the warm jars. Leave about an inch of space at the top of the jar.

3. Seal the jars. Place the flat part of the lid on top of the jar, and then twist the ring portion of the lid over it.

4. Fill the large pot with water and heat it to boiling. Using the tongs, place each sealed jar in the boiling water. Keep them in the boiling water for 10 minutes.

5. Remove the jars from the boiling water with the tongs. Allow them to cool and dry on a heat resistant surface. When the flat part of the lid becomes depressed and the jar is cool, they are done.

Tags: boiling water, water bath, flat part, soapy water, using water, using water bath

How Long Should You Cook A Pork Roast In A Slow Cooker

Barbequed Pork Roast

There are many meals you can cook in a slow cooker, including a pork roast. Slow cookers make cooking easy and convenient. Nothing is better than walking in the door from a long day at work knowing dinner is ready. How long you cook a pork roast in the slow cooker will depend on its size and how many ingredients you add. Whatever recipe you decide to use, the cooking method is simple.

Choosing the Roast

When choosing a pork roast to cook in the slow cooker, select one that is between three and five pounds in size. If the roast is too large, it will take up all of the space inside the unit. It's imperative that the heat can circulate around the piece of meat to cook properly. Any cut of pork roast will work. Even the toughest cuts of meat will become tender cooked in a slow cooker. As with any method of cooking, the bigger the piece of meat you use, the longer it will take to cook.

Preparing the Slow Cooker

Place the slow cooker on your counter, not too close to the edge. The last thing you want is someone knocking it off and sending your dinner spilling onto the floor. Spray the inside of the cooker with a cooking spray. This will keep the food from sticking to the sides, making cleaning the slow cooker easier. After all, slow cookers are all about ease.

Preparing the Roast

You can sear the roast on each side before placing it in the cooker. This will add more flavors to the meat, but it is not a necessary step. Sprinkle the bottom side of the pork roast with seasonings such as pepper, salt, cayenne pepper and garlic. Place the roast into the slow cooker and add seasonings to the top portion of the meat. Pour a bottle of barbecue sauce on top of the roast. You can also add onions to the pot. Close the lid.

Cooking the Pork Roast

Turn the slow cooker on high and allow the pork roast to cook at this temperature for one hour. Turn the cooker down to low after the hour and let the pork roast continue cooking. Try not to open the slow cooker's lid during the cooking process, or you will lose heat. It's estimated that every time the lid is opened, twenty minutes of heat is lost. The pork roast should be done in approximately eight hours.

Cooking Times

When using a slow cooker, it is always best to check the meat with a meat thermometer before eating it. Medium rare will register on the thermometer at 145 degrees; medium will be 160 degrees; and well done, 170 degrees. Low on a slow cooker is 200 degrees, and high is 300 degrees. If a roast takes one to three hours to cook in the oven, in the slow cooker on low, it will take approximately eight hours, and on high it will take approximately four hours.

Tags: slow cooker, slow cooker, pork roast, will take, pork roast, approximately eight, approximately eight hours

Sell Boiled Peanuts

There are no shortage of people who prefer their peanuts boiled. They prefer the softer, smoother taste of the boiled peanut to the standard nut straight out of the shell. If you want to set up shop selling boiled peanuts, you have a number of options, from selling alongside other produce growers to making your own produce stand.

Instructions

1. Take your peanuts to the farmer's market. Many communities offer a place for local farmers to set up and sell their produce. Often there is a set day of the week where farmers can come sell their wares and the community comes to buy locally.

2. Rent space at a local flea market. Alongside the vendors hawking baseball cards and books, you will often see people selling produce at your area flea market. Usually open only on weekends, these markets usually provide a steady flow of customers on Saturdays and Sundays.

3. Set up a roadside stand. Use your own property if it fronts a major road or find someone who will either let you set up for free or will only charge a nominal rental fee. You can set up a quick makeshift stand or sell out of the back of a pickup truck or SUV.

4. Sell from your home. You can take out a classified ad or make a listing on the Internet on such sites as Craigslist, providing your phone number and address for people to contact you. You can also put out a sign on the road directing people to your property. This may be the most convenient option, although it can be a nuisance when people show up at a bad time.

Tags: flea market, sell their, your property

Baked Phyllo

Baklava is perhaps the most famous baked phyllo dessert.

Phyllo -- sometimes spelled "filo" -- is paper-thin sheets of dough made from water, flour and a little oil. The frozen form is the most common in grocery stores, but fresh phyllo is available at Greek and Middle Eastern markets in large cities.

History

Although phyllo means "leaf" in Greek, the dough originated in Turkey during the Ottoman reign. Phyllo appears in baklava, a rich confection made by layering chopped nuts, dried fruit and honey between multiple sheets of phyllo, then baking it.

Uses

Bakers form phyllo into cups, tubes or shells, then bake them before filling them with a variety of savory or sweet ingredients. Phyllo can substitute for pie crust or pizza dough, and is sometimes shredded, piled into nests and baked as a container for ice cream or fruit.

Warning

Phyllo presents challenges due to its incredible thinness. Thaw frozen dough at least 24 hours in a refrigerator before using so that the sheets won't stick together. Phyllo dries out quickly and requires a delicate touch when forming to avoid rips and tearing. Always brush phyllo with oil or melted butter so that the baked product comes out puffed and crispy.

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Make Easy Fried Pork Chops

fried porkchop dinner

This is one the best fried pork chop recipes I have made yet. Fried pork chops are a more Southern recipie and you can find it called deep fried, pan fried, Southern, or just plain fried porkchops. Whether you like the bone in or boneless, this pork will always stay moist and juicy and not dry and tough. They are VERY easy and fast to make for a quick dinner.

Instructions

1. You will need to prepare your pork. If you are using boneless pork chops, you may want to slice them in half horizontally to make them thinner. This cuts down time and ensures even cooking. Rinse the porkchops under cold water and drop them into a Ziplock or plastic zippered bag. Do not pat these dry. Leave the pork in the bag until you are ready to fry them.

2. Combine the Bisquick mix and ranch dressing mix in a shallow bowl or deep plate. It should be about 2-2 1/2 cups of Bisquick to 2 packets of ranch dressing mix. Set aside.

3. Take out one or two pork chops from the bag and coat them in the mixture. Turn them over and cover them in the mix completely, pressing down on them a bit, until you are ready to cook them. This will help give them a nice coating. You will repeat this step as you fry more of the pork chops.

4. Pour the oil into a pan or skillet about 3/4 to 1 inch deep and heat on medium high. Test the oil temperature by dropping a tiny pinch of the coating mix into the oil.

5. Once the oil is hot, take out the porkchops from the coating mix and fry them for about 5-8 minutes on the first side until golden brown and flip them over. The second side should take about 4-5 minutes. This time varies on how thick your pork chops are and if they have a bone or are boneless. Bone in chops will take longer to cook. Drain on paper towel and/or brown paper bags and serve right away.

Tags: pork chops, about minutes, bone boneless, ranch dressing, them over

Time Needed To Smoke A Turkey

A great alternative to the tried and true roasted turkey is smoked turkey. Although it's not hard to smoke a turkey, it does take some patience. But it's worth the time because the finished bird will be moist and delicious. There are different kinds of smokers, but they all basically work alike; they cook slowly and infuse the taste of smoke into the meat. The time needed to smoke a turkey includes time for preparing the turkey itself, preparing the wood chips and the smoker, and the actual cooking time.

Preparation

Prepare a 12- to 14-pound turkey by thawing and washing out the inside of the cavity. Larger birds can be smoked, but because they take a long time, often the drumsticks and wings will be cooked long before the rest of the bird is ready. For especially moist results, soak the turkey in a five-gallon pail with a brine made of one cup of kosher salt and enough water to cover the bird. Some cooks add flavoring to the brine such as apple or orange chunks; however, you don't want to cover up the smoky taste.

Another part of the preparation is to soak, overnight, the chunks of wood or wood chips you will use. One 10-pound bag will be sufficient.

Prepare the smoker by placing charcoal in the firebox and soaking it with starting fluid. Ignite the charcoal and allow the coals to turn gray. Grease the rack that the turkey will cook on with non-stick cooking spray. If your smoker uses a water bowl, fill the bowl with water and place it in the smoker. Take the turkey out of the brine solution and pat dry with paper towels, and then place the bird in the smoker. Add some of the soaked wood chips directly onto the charcoal and close the smoker.

Smoking process

When you no longer see any smoke coming out from the smoker, open the smoker and add more wood chips. Before adding new chips, give the charcoal a stir to bring some of the bottom pieces to the top. Add some more wood and close the smoker until more wood is needed. Avoid opening the smoker to check to see how the bird is doing between adding wood chips.

A 14- to 16-pound turkey needs to be smoked four to six hours or until a meat thermometer inserted into the thigh reads 165 degrees F. Allow the turkey to set for an hour before carving.

Tags: wood chips, more wood, close smoker

Prepare Calamari

Prepare Calamari

Calamari, a squid belonging to the mollusk family, is a favorite dish among seafood lovers. Calamari contains high levels of protein and phosphorous. There are also trace amounts of calcium, riboflavin and thiamine found in calamari. Whole squids can be purchased either fresh or frozen from many local food markets.

Instructions

1. Place squid on cutting board. Use large knife to cut through the arms that are located near the eyes.

2. Use your thumb and forefinger to grasp the beak located inside of the mantel (shell). Squeeze the beak and gently tug at it to remove it from the mantel. Place tentacles aside.

3. Reach inside the mantel and feel around to locate the pen (the compact internal shell). Grasp the pen firmly and pull at it to remove from the mantel. Be sure to also remove the viscera that is attached to the pen.

4. Use the blunt end of a knife or a spoon to remove any remaining innards from inside the body, exposing the white meat of the squid.

5. Use your fingers to peel and remove the purple skin from the body and the tentacles of the squid. Discard the skin.

6. Place squid under faucet with running cool water. Rinse the squid on both the inside and outside. Dry well.

7. Use the knife to slice into the squid's back in a perpendicular line down the mantel. This will produce small rings. Place rings aside.

8. Cook calamari according to your favorite recipe. Visit websites such as Cooks.com and RecipeZaar.com to browse calamari recipes.

Tags: from mantel, inside mantel, Place squid, Prepare Calamari, remove from, remove from mantel

Things To Eat With Clam Chowder

Clam chowder may be accompanied by boiled or steamed clams.

The term clam chowder refers to a range of clam-based thickened soups and stews, common along the east coast of the United States. Clam chowder comes in several different variations, and is often served on Fridays as a seafood option for Catholics who observe fast days. Several traditional side dishes may be served with clam chowder, depending on the ingredients and type of chowder.

New England Clam Chowder

The variation most commonly served in restaurants, New England clam chowder is a cream- or milk-based chowder also containing potato, onion and flour thickener. Many varieties also include bacon or salt pork cooked in or sprinkled on top. Also called Boston clam chowder, this type is often eaten with oyster crackers, small hexagonal butter crackers similar to saltines. This chowder is often served with corn, cold sandwiches or a cold salad.

Manhattan Clam Chowder

Manhattan clam chowder has similar ingredients to those of New England chowder, but instead of cream or milk, it contains tomatoes. This soup can also be called red chowder or New York clam chowder. The Fannie Farmer Cookbook recommends serving it with crisped salt pork and freshly ground pepper sprinkled on top. Manhattan clam chowder's tomato base complements grilled or cold cheese sandwiches.

Rhode Island Clam Chowder

Rhode Island clam chowder is a regional variation containing no tomatoes, dairy or flour thickener. This soup consists mainly of clams, potatoes, pork and onions in a clear broth. Rhode Island clam chowder is frequently served along with clam cakes, a type of seafood fritter containing eggs, milk, flour, clams, green onions and hot pepper. Diners may eat clam cakes on their own or with tartar sauce.

Minorcan Clam Chowder

According to Salon.com, Minorcan clam chowder is an unusual dish found only in parts of Florida. This spicy, tomato-based dish descends from soups brought to Florida by Spanish immigrants. In addition to the traditional clams, potatoes, pork and onion, Minorcan clam chowder also contains tomatoes, diced bell peppers and spicy habanero or datil peppers. This dish goes well with southern-style skillet cornbread or Mediterranean sides such as olives.

Tags: clam chowder, clam chowder, Clam Chowder, Rhode Island, chowder also, clam cakes

Easy Norwegian Desserts

Easy Norwegian Desserts

The Norwegian people have distinct recipes for any occasion, be it a simple breakfast or a holiday ceremony. A typical dish in Norway consists of brown cheese served on bread, as well as cold meats (including whale) and open-faced sandwiches. Norwegians also have several tantalizing desserts made of whipping cream and sour cream and lots of sugar.

Madeira Cream

If you are in the mood for cookies, you can use this sweet Norwegian cream as a dip of sorts for the cookie of your choice. Combine two or three egg yolks with one-third of a cup of sugar, blending the mixture until it becomes lemon-colored. Add one-half cup of Madeira wine a little at a time while you do this. When the concoction is well-blended, fold in a cup of whipping cream. Once this is done, your Madeira Cream is ready to be served with cookies.

Norwegian Rice Pudding (Risengrynsgrøt)

Have a hankering for rice pudding? Try making the authentic Norwegian version. First, boil water, adding one cup of white rice and one-half teaspoon of salt. Bring the mix to a boil again, sprinkling in a few raisins if you like. Cover the pot with a lid and wait for the water to evaporate, leaving only the rice in the pot. Add four to five cups of milk, depending on your desired consistency, and heat until the milk is absorbed. Serve after the rice has cooled a bit, adding cinnamon, sugar and butter on top.

Sour Cream Dessert Omelet

The Norwegians really came up with something unusual when they created the dessert omelet, a treat for when you wake up in the morning. Heat the oven to 350 degrees. Blend one cup of whipping cream and one cup of sour cream with one tbsp. sugar. On the side, mix six egg yolks with one tbsp. of sugar until well-blended. Fold the egg mixture into the creams. Add two-thirds of a cup of flour into this new blend. Beat six egg whites together and add to the concoction. Grease a pan and pour in the mixture. Bake in the oven for 15 to 20 minutes until golden brown and puffed up.

Tags: whipping cream, cream sour, cream sour cream, Easy Norwegian, Easy Norwegian Desserts

Open Pistachios

When pistachio shells are already cracked open, you can remove the nuts easily.

Pistachio trees are native to western Asia. They grow best in areas with cool winters and long hot summers. Pistachio shells crack open naturally once they ripen, but sometimes the shell splits without breaking. The pistachio nut does not require a lot of effort to open, so you will not need to use a nutcracker or a hammer. A stubborn pistachio nut will require a little more effort to open, but once you remove the shells you can enjoy the tasty nuts.

Instructions

1. Pick up a pistachio nut and hold it between your two thumbs. Hold the pointed end of the shell facing up.

2. Place your thumbs on the open sides located at the top of the pistachio shell.

3. Pull the shell with your thumbs. This will break the shell and release the pistachio nut. If you have difficulty removing the nut, press on the shell with your thumbs to crack it more and then pry it from the pistachio.

Tags: your thumbs, effort open, shell with, shell with your, with your, with your thumbs

Quesadilla Spices

Fresh cilantro and onions can be chopped with tomatoes for a salsa that will enhance any quesadilla.

Quesadillas made by simply grilling cheese inside a flour tortilla can be delightful, but adding Mexican spices gives quesadillas an authentic flavor and a delightful kick. For a chicken or steak quesadilla, dry spices can be rubbed into the meat before cooking. For a cheese quesadilla, it's best to chop fresh spices into tomato salsa, or blend them into sour cream or guacamole.

Ancho Chiles

Ancho chiles can be bought fresh or found in powder form, and are sometimes called poblano peppers. They add are mild, with a similar flavor to bell peppers, and can give quesadillas an earthy flavor.

Garlic and Onion

Fresh garlic provides a well-loved kick.

Garlic and onion, too, can of course be fresh or powdered. Both of these well-loved ingredients give quesadillas a warm kick. If bought fresh, garlic and onions can be chopped and sauteed with peppers, which will provide texture as well as flavor. This blend of spices is particularly good for any kind of meat that might go into a quesadilla.

Cumin

Cumin's origins are in the Middle East, and the spice is more highly associated with Indian food than with Mexican. But cumin is responsible for the comforting warmth and slight bitterness of Mexican food, and is a key ingredient to any blend of Mexican spices.

Cilantro

Cilantro is the leafy part of the coriander plant and is unique in its simultaneous refreshing quality and bitterness. Cilantro can be chopped fresh and tossed directly into a quesadilla. It can also be used, along with lime, to flavor rice, which can be a satisfying quesadilla side dish.

Chipotle

Drying peppers takes out some of the heat, replacing it with complex smokiness.

Chipotle peppers are smoked-dried jalapeno peppers. As a result of the smoke-drying, they lose some of their heat, leaving them sharp but palatable. The drying process also gives them a rich, smoky flavor. Chipotle powder can be blended with garlic and cumin and rubbed onto meat, and fresh chipotle can be chopped up with tomatoes, both of which can be added to quesadillas.

Mexican Oregano

Mexican oregano is much stronger than its better-known Italian cousin, but tomatoes love it just as much. Mexican oregano is hotter, grassier and more pungent than Italian oregano, and it couples well with the fire in other Mexican flavors.

Chili Powder

Chili powder is a mix of dried chiles, cumin and Mexican oregano. While it won't provide the color or texture that fresh chiles can, chili powder is an inexpensive and easy way to achieve authentic Mexican flavor. It, too, can be rubbed onto meat, or shaken into tomatoes or guacamole.

Tags: Mexican oregano, bought fresh, chopped with, chopped with tomatoes, give quesadillas, into quesadilla