Make A Bowl Costume

Use your creativity to make a bowl costume.

Whether you have a costume party coming up or want to walk the streets to get candy on Halloween, you want to create the most original costume for the special night. Some of the most eye-catching costumes are those that bring a smile to everyone's faces. With a bowl costume, you can start off with a relatively simple look, a bowl, and add onto it or into it whatever you choose to make it all your own.

Instructions

1. Cut out several two-inch wide strips of newspaper with a pair of scissors.

2. Gather a large circular or semi-circular shaped object. You want the object to be as long as the length from below your underarms to your hips. The object, at its widest point, also needs to be at least six inches wider than your waist. If you like, you can bend a large piece of chicken wire to form the shape of your semi-circular mold, but using an already made object is easier.

3. Stir a mixture of white glue and water together, made from one fourth part water and three fourths part glue. You'll want to have a good amount to make your paper mache mold. You can always make more throughout the project.

4. Cover your mold in plastic wrap then dip your strips of newspaper into the paper mache mixture, covering them completely. Drape the pieces over your mold, overlapping each piece so you do not have any gaps where you can see the mold underneath the newspaper.

5. Allow the first layer to dry. Add two more layers, allowing each one to dry before you add another.

6. Place your last layer onto the mold using computer paper this time instead of newspaper.

7. Gently pry your semi-circular or bowl shape from its mold. It should come off relatively easily once everything has dried.

8. Paint the bowl in whatever color you choose. Allow it to dry.

9. Cut out a large hole for your body to fit through at the bottom of your bowl. You want to step into the mold when you put the costume on as opposed to putting it on over your head. The bottom of the bowl should rest at or around your hips, allowing you to walk as you wear it.

10. Attach two suspenders to the top of the bowl on the right and left side. Adjust the length of the suspenders accordingly so that they hold the bowl costume up.

11. Wear whatever you like to portray what you are inside the bowl. This can be anything from a strawberry to a salad.

Tags: bowl costume, make your, mold using, over your, paper mache

Cook Collard Greens In A Crock Pot

Wash the collard greens before using them.

Collard greens are in the same family as cabbage and broccoli, grown for their large, edible leaves. Collard greens leaves are rich in vitamin C and high in fiber, with a flavor similar to that of kale. While you can eat collard greens raw, cooking them will enhance their flavor and soften their consistency. Combine the flavor of collard greens with ham and bacon to produce a rich, meaty dish. To cook collard greens in a Crockpot, allow for at least three and one half hours.

Instructions

1. Combine the smoked ham meat and slices of bacon in a skillet. Cook over high heat until the bacon is crispy, stirring frequently. As the bacon crisps, break it into pieces approximately 1-inch in length.

2. Pour the ham hock meat, bacon and bacon drippings into the Crockpot. Add the collard greens and stir to coat in the bacon drippings.

3. Add the ground black pepper, salt and water to the Crockpot. Stir to blend the water, seasonings and bacon drippings with the meat and greens.

4. Cover the Crockpot. Leave the collard greens to cook for seven hours on low or three hours on high. Serve while hot.

Tags: bacon drippings, collard greens, collard greens

Make Beef Vindaloo

You will think you are in India when you taste this beef vindaloo. It's a dish full of complex flavors and spices. You can tame the heat by cutting back on the chilies. This beef dish will become one of your signature pieces and friends will want to know your secret, which is that you grind and roast all of your spices by hand so they are fresh and piquant. You also make your own ghee. There is just no substitute for it in this recipe.

Instructions

1. Grind all of your spices to a fine powder. Toast them individually in a skillet to release the flavored oils. You will be adding them to taste, but if you grind 1 tbsp. of each, you will have more than enough.

2. Prepare your beef by trimming the fat and making all of the cubes about 2 inches square.

3. Put garlic, grated ginger, onion and 1 tsp. of each of the ground and roasted spices into a blender. Add the vinegar and whirl them into a paste. Taste and see if you need more of anything. This should be hot, hot, hot and very spicy. You can't have too much spice, but if a flavor is missing or weak, add more a bit at a time until you are satisfied.

4. Mix the spicy paste with the beef cubes and refrigerate overnight in a covered bowl to develop the flavors.

5. Clarify your butter by putting it in a saucepan and bringing it to a simmer. White foam bubbles to the top and sediment sinks to the bottom. It takes about 20 minutes for the butter to clarify and turn a deep amber shade. Be careful not to burn the butter. Pour the butter through cheesecloth into a sterilized jar. Your ghee will keep in or out of the refrigerator for many months.

6. Fry your beef in ghee until it is a dark brown. Put the beef in a kettle and add beef, water and bay leaves. Simmer for several hours until the beef is falling apart tender. Your vindaloo is ready.

Tags: your beef, your spices

What Animals Are The Prey Of Dolphins

What Animals are the Prey of Dolphins?

All dolphins are carnivores, eating fish and squid. Different species of dolphins focus on different foods and they have a variety of hunting styles. Some dolphins eat crustaceans such as lobsters, shrimp and crabs while some eat octopus and cuttlefish. Researchers are mystified about why dolphins sometimes kill their own calves and also porpoises in the Atlantic Ocean.

Function

Dolphins find food with their sense of sight and more importantly, with their sense of hearing. Dolphins can emit sound waves that return an echo vibration from their prey, an ability called echolocation. Echolocation provides information such as the object's size, shape, speed and which direction it is going. This information cannot always be obtained with vision in the dark waters of the deep ocean. In addition, the dolphin's auditory nerve, the mechanism connecting the inner ear to the brain stem, is about twice as wide as a human's auditory nerve. This results in speedier processing of sounds, essential in the dolphin's search for moving fish. Sound also travels further in water than in air and over four times faster as well, which assists dolphins in their skill as hunters.

Identification

There are 32 species of dolphins, of which the bottlenose is the most recognized. Dolphins are part of the mammalian order cetaceans, which also includes whales and porpoises. Different species have particular hunting styles and a variety of diets. Dolphins with long snouts and many teeth mainly target fish, while dolphins with short snouts and fewer teeth are more likely to go after invertebrates. Although some dolphins have a large number of teeth, they still typically swallow fish whole.

Types

Types of hunting include pods of dolphins herding a school of fish for easier pickings, foraging in the sea bed or emitting very loud clicks at fish that essentially stuns them with a sonar wave. Sometimes, dolphins chase fish to shallow water or even up onto banks for easy capture. A dolphin can stun or kill a large fish by hitting it with its tail.

Considerations

Researchers studying dolphins off the coast of Scotland have been trying to figure out why dolphins have been killing porpoises there for at least the past 20 years. Typically, dolphins and porpoises do not eat the same types of fish, but scientists think that food rivalry might be a reason. Scientists also have theorized that maybe the porpoises were viewed as threatening to juvenile dolphins.

Theories/Speculation

Some researchers also have witnessed adult bottlenose dolphins killing baby dolphins. The scientists have speculated that male dolphins may be destroying the offspring of rivals, in order to create more mating opportunities. Females that are tending calves stay sexually inactive for several years and so are unavailable to mate. Although infanticide is common in nature, this has apparently been the first evidence of the behavior among cetaceans. A group of researchers from universities in Virginia and North Carolina are also studying instances of dolphin infanticide along the United States Atlantic coast. Researches think it is significant that the dolphin calves and the porpoises are about the same size.

Tags: also have, Animals Prey, Animals Prey Dolphins, auditory nerve, Different species

Make People Out Of Fondant Cake Toppers

Cake toppers are an attractive part of cake decorating, but also a very personal one. They can be custom-made or purchased to reflect the bride and groom or the person of honor that the party is celebrating. You can purchase people cake toppers from a variety of places, including craft stores and department stores; the cake toppers also can be made. Cake toppers resembling people, which are a popular theme for any cake, also can be formed out of fondant.

Instructions

1. Knead a small amount of rolled fondant until it is smooth and pliable, using a light dusting of cornstarch or powdered sugar, if necessary, to keep the fondant from sticking to the work table.

2. Tint the fondant in colors that will reflect the finished people. Color small portions of the fondant in the desired hair color, skin color, and apparel colors.

3. Using the tinted fondant that matches the skin color of the people, divide into portions for the head, torso, legs, and arms.

4. Form the head into a ball. Form the torso into a longer but stocky log. Form the legs into a long roll, then fold in half. The diameter should match the width of the legs and proportion of the body of the fondant person. Trim the legs to fit the body. Form the arms by taking a rolled portion of fondant and trimming to make the arms. The top part where the shoulders meet the torso should be trimmed at an angle so it can be pressed easily into the torso. The feet and hands can be formed at the end of the fondant pieces, by pulling up slightly with a knife and trimming and marking with sugar paste scissors.

5. Place the legs on the edge of the cake, creating a sitting person. Attach the torso on top of the legs. Press on the arms onto the torso and bend the arms slightly at the elbows for dimension. Attach the head. Each piece will hold together better if a small amount of water is brushed or spread on with a finger before forming and attaching.

6. Roll out fondant the color of the hair for the fondant person, or color and use royal icing to pipe on hair.

7. Tint fondant to make the outfits, and roll thinly and cut out pattern pieces for the shirts or blouses, trousers or skirts for the fondant people. Place on the fondant people.

8. Paint on facial features, including eyes, eyelashes and mouth, on the face of the fondant people using a very fine pastry brush.

Tags: fondant people, cake toppers, Cake toppers, fondant person, formed fondant, skin color, small amount

Order A Healthy Restaurant Salad

Choose a healthy salad and save calories.

The word "salad" can be deceiving. Many people believe that ordering a salad is the healthiest option when eating out. However, some salads have over 1,000 calories, according to Health and Beauty. You can find a burger at a fast-food chain with fewer calories. It's up to you to take control of what you order when eating out. Choose a healthy salad by avoiding disguised calories and fattening additions. A healthy salad should contain fresh lettuce, grilled or broiled meats and little dressing.

Instructions

1. Pay attention to descriptions. When you sit down and the waiter brings the menu, it's time to start working. Read through the salad offerings and their descriptions. Help Guide suggests paying attention to descriptions such as deep-fried, batter-dipped, breaded and pan-fried. These foods tend to be high in fat and calories. Other salad menu descriptions to avoid are creamy, crispy and au-gratin. Cream sauces contain high amounts of fats and sodium.

2. Undress your salad. When you choose the salad you want, undress it. Salad dressings are often high in fat and calories. Additional spreads like sour cream, mayonnaise and specialty dressings will add extra calories. Ask the waiter to remove unhealthy additions like croutons, bacon bits and cheddar cheese, according to Healthmad. One ounce of bacon bits may add an estimated 133 calories to a salad. A March 2010 article on ABC News called, "Are restaurant salads always the best choice?" cites a popular U.S. restaurant that features an Asian sesame salad. Removing half of the sweet and sour dressing from this salad saves 50 calories and 4 grams of fat.

3. Order a small portion. The American Cancer Society advises cutting the portion size of menu items when eating out. Ask the waiter to put half the salad in a take-home box before you're served. This automatically cuts the number of calories you will consume during your meal. You can also split the salad with someone in your party. After you have taken the precautions to remove all high calorie additions, you can cut the calorie intake by 50 percent by sharing.

4. Have it your way. Use the menu as a guide for choices available. However, remember you have the privilege to adjust the salad the way you like. You may have to pay more for extra lettuce, but your health will benefit. You may also make healthy substitutes for salad ingredients. For example, ask for olive oil and vinegar instead of salad dressing. You may also decide to have chicken grilled or broiled instead of fried.

5. Ask for nutritional information. Not all restaurants provide this information on their menu. Don't be afraid to ask the waiter or manager what the calorie or fat content is for the salad you're considering. This information will help you make a healthy choice. Also, don't be afraid to ask about any vegetable additions or preferred cooking for meats. You're the customer and a successful restaurant will be happy to please you.

Tags: healthy salad, when eating, attention descriptions, bacon bits, Choose healthy

The Most Popular Foods Of Puerto Rico

Plantains are in the Puerto Rican staple, mofongo.

Puerto Rico cooking bears Spanish, Taino, African and American influences. This culture enjoys hearty, flavorful meals that have a bit of spice. Puerto Ricans prepare their most popular dishes with foods that are native to the island, such as plantains, sweet potatoes and coconuts. Everyone is sure to find a favorite among the delicious cuisine served on this beautiful Caribbean island.

Side Dishes

In the United States, side dishes such as mashed potatoes and chicken-flavored rice are staples in our meals. In Puerto Rico, mofongo is a staple in most households, according to Whats 4 Eats website. Mofongo, which is one of the most popular foods in Puerto Rico, is a dish of mashed plantains, garlic, olive oil and salt, cooked in a skillet until it is heated through, but not browned. Another popular Puerto Rican food is arroz con gandules, which is a rice and pigeon peas side dish. It is more flavorful than most rice dishes in the U.S. because it has additions such as capers, green olives and tomato sauce.

Soups

Asopao de gandules is a popular stew in Puerto Rico. This thick, spicy stew is full of flavor from such ingredients as bell pepper, garlic, oregano, capers, olives, rice and pigeon peas. Another popular soup, pollo guisado, is made with chicken, potatoes, onion, bell pepper, tomatoes and cilantro, among other ingredients. Serving this soup with salad and bread makes for a filling, spicy meal.

Entrees

Pork is a popular food in Puerto Rico. It is not uncommon to find roadside stands with whole pigs roasting on a spit for sale. Pernil al horno is a classic dish made from pork marinated in oregano, garlic and vinegar and roasted until it is tender enough to fall off the bone. Carne frita con cebolla--fried beefsteak flavored with onions--is a staple in many Puerto Rican homes, according to the Welcome to Puerto Rico website. Veal, lamb and chicken dishes are common in the Puerto Rican household with flavors from a Creole seasoning called adobo.

Desserts

Flan is a favorite dessert in Puerto Rico. A custard-type dessert, flan consists of eggs, condensed milk, sugar and vanilla. Flavorings such as cocoa, pumpkin, coconut or pineapple create an amazing dessert. Puerto Ricans make use of their native fruits in their desserts, such as oranges, guava or banana flavored cakes, muffins and cookies. Puerto Rican cooks use pumpkin in desserts, soups and as a vegetable side dish due to its rich flavor. Sweet potatoes are the major ingredient in nisperos de batata--sweet potato balls flavored with coconut, cinnamon and cloves.

Tags: Puerto Rico, Puerto Rican, Another popular, bell pepper, dessert Puerto, flavored with

Make Homemade Sangria

Few drinks fit summer like sangria.

Homemade sangria is one of the singular summer treats and miles better than most of the drinks masquerading as sangria at bars and restaurants. The keys are a smart wine choice, fresh fruit and multiple attempts to hone your own perfect version.

Try a simple version and then build in complexity as you figure out what attributes make your perfect homemade sangria.

Instructions

1. The right wine makes all the difference.

Pick the right ingredients. Choose fresher fruit over the specific fruit required by one particular sangria recipe. Citrus is the way to go, though you can lean more heavily towards oranges, lemons or even grapefruits if so desired. Also feel free to add blackberries, apples or whatever else is fresh and local. The wine need not be expensive, but make sure not to get a heavy, complicated wine. Young and high-acid works best.

2. Soak your fruit pieces in some wine and a little sugar. In a pinch you can skip this step, but it will pay huge flavor dividends. Note that you aren't using all your fruit here, just the chunks you'll put in whole -- probably one orange and one lemon, sliced. Soak overnight.

3. Squeeze your oranges, lemons and other fruit into a large pitcher. Add wine and a shot or two of liquor, adjusting for taste.

4. Add your fruit chunks that have been soaking, the sugar and wine mix along with them. Add bitters or spices if you have them.

5. Cut with sparking water or club soda. Add ice and stir well. Keep the ice to a minimum to prevent watering down. Refrigerate for an hour or so if you want it quite cold.

6. Serve into glasses. Ice and straws optional. Note what you liked and make changes to your approach next time.

Tags: your fruit, oranges lemons, your perfect

Make Chocolate Covered Burgundy Cherries

Chocolate covered cherries are a great treat, you can get your sweets as well as some healthy nutrients so it's not all bad. Burgundy cherries are actually bing cherries which are the larger variety of the sweet fruit and thus provide that much more flavor. Making your own chocolate covered cherries is simple enough it just requires some time. Make these for yourself or put a dozen in a box and give them away as a gift anyone is sure to love.

Instructions

1. Get your cherries and wash them with the stems still attached. Be careful not to break or snap the stems as you will need these to dip the cherries in the chocolate later. Dry the cherries on a paper towel or clean dish towel.

2. Soften or melt your butter. Combine the butter and corn syrup in a mixing bowl. Using a spatula whip the mixture until it becomes smooth. Slowly stir in the confectioners' sugar. The mixture will take on the form of a dough like substance. If the mixture isn't very firm or dough like then store in the fridge for a few minutes to allow the mixture to thicken and chill.

3. Remove the dough from the bowl and knead it until it is throughly mixed and firm. Wrap about a teaspoon full of dough around each cherry. Make sure the entire cherry is covered. Do this to all the cherries. Place in the fridge for ten to fifteen minutes to allow the dough to conform and set.

4. Melt the confectioners chocolate coating in a saucepan set at low heat. Once the chocolate coating has reached a liquid state take one cherry and hold it by its stem. Dip the cherry into the chocolate making sure to coat the entire cherry. Set the cherry on a piece of wax paper. Repeat with all the remaining cherries.

5. Place the wax paper sheets with the cherries in the fridge for half an hour. Store in an airtight container. Cherries are actually better after sitting for two to three weeks, so take that into consideration when making your cherries.

Tags: cherries Place, chocolate coating, covered cherries, dough like, entire cherry, minutes allow, your cherries

Make Hamburger Cookies

Hamburger cookies are cookies that look like miniature hamburgers but taste a lot sweeter. They make a great dessert for hamburger meals or cook-outs and are quick and easy to make. Your kids can help create them and will have fun decorating them.

Instructions

1. Preheat the oven to 350 degrees F.

2. Spoon white frosting into two small cups. Add a few drops of red food coloring to one and yellow to the other. Mix the frosting well and set aside.

3. Mix green food coloring with a few drops of water in a container with a cover. Pour coconut to the container. Cover the container and shake it until the coconut is a pale green.

4. Lay out vanilla wafers with the flat side facing up on a cookie sheet. Place a mint-flavored chocolate wafer on top of each vanilla wafer.

5. Put the cookie sheet in the oven just until the chocolate starts to get soft.

6. Remove the cookie sheet. Sprinkle coconut "lettuce" on top of each mint. Add the red "ketchup" and yellow "mustard" frosting. Slice up cherries to use as tomato slices and place on top, if desired.

7. Place another vanilla wafer on top of the condiments with the flat side down. Moisten the top of the wafer with water. Place sesame seeds on top.

Tags: cookie sheet, flat side, food coloring, vanilla wafer, with flat

Make Sevenlayer Salads

A seven-layer salad is a good way to use fresh vegetables from the summer garden.

Seven-layer salad is an American barbecue and picnic classic. It originated in the American South but it has spread to all corners of the globe. Also known as pea salad and 24-hour salad, it's an easy dish to put together and looks magnificent when you're done. You can vary the ingredients according to your tastes, although peas are traditional. The biggest choice is whether to use mayonnaise or salad dressing, but you don't have to stick to only seven layers.

Instructions

1. Cook bacon until crisp, drain on paper towels until cool, then crumble.

2. Layer lettuce in the bottom of the bowl. Add onion layer on top of lettuce. Add tomatoes next. Add peas on top of tomatoes.

3. Mix mayonnaise or salad dressing with sugar in small bowl. Spread across the layer of peas to cover completely.

4. Add a layer of cheese, then garnish with the bacon.

5. Cover the bowl with plastic wrap and refrigerate for up to 24 hours.

6. Let everyone admire your beautiful handiwork, then mix and serve.

Tags: mayonnaise salad, mayonnaise salad dressing, salad dressing

Reconstitute Dried Oyster Mushrooms

Oyster mushrooms work well in many recipes, especially those with seafood.

Oyster mushrooms resemble oysters not only in flavor but also somewhat in appearance. The combination of their smooth and silky texture, their subtle yet rich flavor and the fact that they can be grown commercially makes them a common offering in stores and a popular addition to many dishes. You can also purchase dried oyster mushrooms or dehydrate your own if you will not use them within a few days. Reconstituted dried mushrooms lose their original texture, but their flavor remains relatively intact.

Instructions

1. Place the dried oyster mushrooms in a bowl that is large enough to comfortably hold all of them with plenty of space left over.

2. Pour enough hot (but not boiling) water into your bowl to cover all of the oyster mushrooms.

3. Leave the oyster mushrooms alone for approximately 30 minutes. At the end of this time, they will be reconstituted and you may use them in your recipe.

Tags: dried oyster, dried oyster mushrooms, oyster mushrooms, texture their

Make A Frozen Strawberry Daiquiri

Garnish the cocktail with a strawberry or lime slice.

Sweet and refreshing, frozen strawberry daiquiris are ideal to serve on hot summer days. Daiquiris are traditionally made with light rum, also called silver or white rum. Strawberry daiquiris are made with just a few simple steps, but prepare them the day before serving because they need time to freeze.

Instructions

1. Place the frozen strawberries in the blender and cover. Process at medium speed until the strawberries are a smooth mixture.

2. Pour the processed strawberries and a can of frozen limeade into a 1-1/2 quart freezer-safe bowl. Use the limeade can to measure 3 cans of water and add them to the bowl, along with 2-1/2 cans of light rum.

3. Mix the ingredients with a spoon before covering the bowl and placing it in the freezer overnight. The mixture will not freeze solid.

4. Serve the strawberry daiquiris by placing half the mixture in the blender and blending for several seconds until slushy. Pour into a cocktail glass and serve with a short straw.

Tags: made with, strawberry daiquiris

Make Tuna Bacon And Mushroom Spaghetti

Most people think canned tuna is only good for making tuna salad, but there are so many more things you can do with this canned fish. This simple pasta recipe gets a lot of flavor from a single can of tuna. Add bacon to the equation, and you'll be in heaven.

Instructions

1. Heat olive oil in large skillet over medium heat. Chop bacon into small pieces and add to oil. Cook for 3 to 4 minutes, stirring occasionally. Add garlic to oil, and cook for an additional 1 minute.

2. Add mushrooms to pan and cook mixture for another 2 minutes, constantly stirring. Add ¾ cup of water and pepper to pan and stir again.

3. Simmer liquid for no less than 10 minutes, stirring frequently. Meanwhile, bring remaining water to boil in saucepan and cook spaghetti at least 6 minutes. Drain spaghetti into strainer.

4. Add canned tuna to the bacon-mushroom sauce and stir in, breaking up any large pieces of tuna. Place spaghetti in a large serving bowl and cover with sauce. Toss gently. Sprinkle parmesan cheese over pasta. Serve warm.

Tags: canned tuna, minutes stirring

Store Pomegranates

Pomegranate

The pomegranate is a fruit with a long history, spoken of in the Bible and in mythology. It is round with a spiked crown and can be the size of a grapefruit in some varieties and as small as an orange in others. The skin, which can be assorted colors, from yellow to deep red, is shiny and tough. The interior of a pomegranate contains as many as 800 seeds encased in sacs full of juice known as arils, which are held in place by membranes. Storing pomegranates for later use is not a complicated task.

Instructions

1. Know that a pomegranate is picked when it has ripened. The pomegranate, once it has been picked, will not be able to ripen any more like some fruits do.

2. Leave a pomegranate you do not plan to eat right away alone. Avoid opening it and set it in a container on the kitchen counter but never leave it in the direct light of the sun. A pomegranate will keep for up to a month in this condition.

3. Place an undisturbed pomegranate in the refrigerator. Kept cold, this fruit will keep for as long as 2 months. Pomegranates that are stored in a sealed plastic bag will be good for as long as 3 months in a refrigerated environment.

4. Store the arils of a pomegranate in a plastic bag that has been sealed and placed in the refrigerator. These seeds and their surrounding cases filled with juices will keep for 3 days in this state.

5. Freeze pomegranate arils for later consumption. Frozen arils will still be very good after a span of 6 months in the freezer. To freeze arils, spread them apart on a baking sheet that has been lined with wax paper. Put them in the freezer for no more than 2 hours and then remove them. Use a plastic container or a sealable plastic freezer storage bag to hold the arils and put them in the freezer until you wish to use them.

Tags: will keep, long months, that been, them freezer

Preserve Pomegranates

Turn your pomegranates into preserves that you can enjoy for up to three months.

Pomegranates are a hard red fruit native to the Middle East. They have a high nutritional content and both the seed and the flesh are safe to eat. You can eat pomegranates raw or use them in cooking. Turning left-over pomegranates into preserves allows you to store them and enjoy the fruit over a three month period, instead of having to throw them out. Preserving pomegranates is relatively easy and is done in much the same way you would preserve any fruit.

Instructions

1. Select fully ripe pomegranates. Wash and cut them into quarters.

2. Fill a large container with water. Fully submerge the quarters into the water and leave to soak for five minutes. While still submerged, carefully break the pomegranates apart with your fingers, being careful not to break the seeds when doing so. White pith will come out and rise to the top of the water, while the seeds should sink to the bottom.

3. Remove the pith from the top of the water and from around the seeds. The pith is very bitter and will make your preserves bitter if it is not all removed.

4. Pour the water through a colander to collect the seeds. Carefully wash them with cold water and drain well.

5. Scoop out five cups of pomegranate seeds and five cups of sugar. Using an eight quart saucepan, layer the seeds and sugar. Do one layer of seeds followed by one layer of sugar and repeat. Add 1/8 tsp. of lemon juice to each layer.

6. Cover the pan and let the mix sit for about an hour. Uncover the pan and place over low heat. Stir regularly until all sugar is dissolved. Add 1/2 tsp. of unsalted butter to the pan and increase the heat to medium-high.

7. Bring the mixture to boil and stir in 3 oz. of liquid pectin. Boil for one minute, stirring regularly. Remove the pan from heat and skim off any foam from the mixture. Let sit for five minutes and then gently stir.

8. Ladle the preserves into hot jars leaving 1/4 of an inch free at the top of each jar. Use either half pint or pint sized canning jars. Wipe the rims clean and tightly secure the lids in place.

9. Fill a large pot with water and heat until it is 200 degrees Fahrenheit. Use a cooking thermometer to make sure the temperature is correct. Submerge the jars in the water for 10 minutes (half pint jars) or 15 minutes (pint jars). Remove jars with tongs. As the jars cool the lids will pop which means they have sealed.

10. Store the jars in your refrigerator for up to three months.

Tags: Fill large, five cups, five minutes, half pint, into preserves, layer seeds, pint jars

Chinese Restaurants Near Barboursville West Virginia

Barboursville residents can choose from a few local Chinese restaurants.

Perhaps best known as the home of the Huntington Mall, Barboursville, W.V. sits some 11,000 miles from Beijing. But locals don't need to head to the airport every time they want authentic Chinese food. Buffet-style dining mixes with food court favorites to provide choices for the more than 3,000 residents of the Cabell County village whenever they get the urge for sweet and sour chicken or other Chinese delicacies.

China Max

Located in the Huntington Mall, China Max offers diners the chance to take a break from shopping and enjoy their favorite Chinese dishes. Patrons can take a load off and eat at the restaurant or take their favorite order to go. The mall is open Monday through Saturday from 10 a.m. to 9 p.m. and on Sundays from 12 to 6 p.m.

Super China Buffet

Super China Buffet offers diners the chance to sample many different dishes, deciding what they like best. Reviews praise the buffet for its short lines and inexpensive pricing, which includes full meals for under $10. The offerings include chicken, beef, pork and noodle dishes, with something for everyone. The buffet-style dining allows patrons to take as much or as little of a particular dish as they want.

China One

With both dine-in and takeout available, China One offers diners a family-friendly, casual meal. Featuring Peking food and vegetable dishes, the restaurant boasts free parking and offers gift certificates and group discounts. China One is open from 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday and 12 to 10 p.m. on Sunday.

China House

Just outside Barboursville in nearby Huntington, W.V., the China House provides locals with another choice for their dining. Reviewers praise the restaurant for its good service and affordable pricing. The food is always fresh and tasty, especially the General Tso chicken and black pepper chicken, according to those who reviewed the restaurant. Food is available for takeout and dining in.

Tags: offers diners, China Buffet, China House, China offers, China offers diners, diners chance, Huntington Mall

Make Dried Corn Chicos

Make Dried Corn Chicos

Chicos are a traditional staple food of the native tribes and Hispanic cultures of the American Southwest. Using a process that combines roasting with drying, the end product is a dried, wrinkled corn that stores well and cooks up to a soft, almost fresh corn consistency with a smoky flavor. Chicos are frequently cooked with beans, the two combining to make a complete protein under a tight budget. You can produce chicos from your own garden corn or from purchased ears.

Instructions

1. Choose plump ears of corn with tight husks. Field corn is traditional, but ordinary roasting ears will also work.

2. Place the ears in a baking pan, then cover the pan with foil. Bake in a 350-degree oven for three hours.

3. Remove the ears from the oven and allow them to cool. Pull the husks back, then tie the ears together in pairs. You can tie more than two ears together if you wish.

4. Hang your tied ears in an airy, well-ventilated place to finish drying. The dried corn can be stored on the ears but is usually rubbed from the cobs and stored in jars or bags -- any place that will keep the chicos free of pests.

Tags: Corn Chicos, Dried Corn, Dried Corn Chicos, ears together, Make Dried, Make Dried Corn

Single Barrel Bourbon Whiskey

Premium bourbon labels have been growing in popularity as part of a general rising interest in fine whiskey. At the forefront of that movement has been the single barrel bourbon. While the craft of bourbon-making is not quite as advanced as that of scotch-making, it is catching up quickly and the single barrel labels are leading the way. Single barrel bourbon whiskeys are uniquely American, and stand very well among the very best premium liquors in the world.

Identification

Single barrel bourbon is a special type of premium bourbon that is distinguished by the fact that it is not a blend. Even the other type of premium bourbon called small batch is a blended whiskey. Each bottle of single barrels, on the other hand, is drawn entirely from a single barrel. This is important, because blending is a technique that allows distillers to save barrels of their product that are just a little "off" by blending them out. This never happens with single barrel bourbons.

Features

Aside from being drawn from a single barrel, a bottle of this kind of bourbon is generally similar to all other bourbon whiskeys. The standards for bourbon whiskey are set by law. These are that the alcohol must be made from a mixture that contains at least 51 percent corn; it cannot be distilled to higher than 160 proof; and it must be aged in new charred oak barrels for at least 2 years. Bourbon whiskey does not necessarily need to be made in Kentucky, although most of it is. The limestone groundwater of Kentucky lends quality to the taste of Kentucky-made bourbon, and this is not generally found elsewhere. But it is not legally required that bourbon whiskey necessarily come from the Bluegrass State.

Types

There are not as many single barrel labels on the market as there are of the small batch type, due to the greater difficulties involved in making a consistent unblended whiskey. Blanton's is widely considered to be the original single barrel bourbon label. Others include Rock Hill Farms and George T. Stagg.

History

Single barrel bourbons, like the small batches, were a response to the great success of premium single malt whiskey. Distillers saw that there was a market for a high-end product and began introducing specialty labels in the 1980s.

Expert Insight

Single barrel bourbons represent the high end of the premium bourbon market. As a general rule, unblended whiskeys always represent a leap in quality and individuality over their blended counterparts. Single barrels are typically aged longer (10 or more years as opposed to the 6 or more years that is more common with small batch bourbon), and the single barrel source represents a much stronger statement about the distilling craft. While single barrel distilling has not reached the same level of art as is to be found in scotch-making, it is the closest equivalent and bourbon, so a bottle of single barrel should be treated as part of your very top shelf of liquor.

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Vegetable Stirfry With Hoisin Sauce

Add protein and flavor to your vegetable stir fry with tofu or seitan.

If you're looking for an Asian-inspired vegetarian dish, vegetable stir-fry with hoisin sauce and tofu is a blend of hearty vegetables and protein, without the meat. Packed with texture and flavor to tickle your taste buds, this dish is delicious by itself, with rice or with Asian noodles.

Instructions

1. Mix the 6 tbsp. of hoisin sauce, 2 tbsp. olive oil, 2 tbsp. soy sauce, 3 tbsp. apple-cider vinegar, 4 tbsp. apple sauce (used as a sugar substitute), 3 cups vegetable broth and minced garlic in a small pot. Place the pot on a burner over medium-high heat and stir occasionally.

2. Bring the mixture to a boil. Mix 3 tbsp. cornstarch with 3/4 cup of water and pour in the sauce mixture; blend well.

3. Reduce the heat, cover and simmer until the mixture thickens. Turn the heat off and set the sauce mixture aside to cool.

4. Pour 2 tbsp. olive oil into a large skillet. Stir-fry the tofu in olive oil until it is browned. Add 2 tbsp. of soy sauce and let it heat for 3 minutes, stirring frequently.

5. Add chopped green onions, red bell pepper strips, broccoli, corn and peas into the skillet with the tofu. Stir-fry the vegetables for 5 minutes.

6. Spoon the hoisin sauce mixture into the skillet with the tofu. Cook for 15 minutes, or until broccoli is soft and tender.

7. Toss chopped mushrooms into the stir-fry while the mixture is still hot. Serve over white or fried rice or chow mein noodles.

Tags: hoisin sauce, sauce mixture, with tofu, into skillet, into skillet with, sauce tbsp

The Best Pickling Peppers

Pickling uses salt to preserve peppers and other foods, increasing their shelf life.

Brining or pickling began as a preservation method. Before refrigeration, the shelf life of food was limited, so many people dried or pickled foods to make them last longer. Today you can customize pickled foods to fit your taste, creating sweet, tangy or spicy flavors. The many variety of peppers available offer an alternative to more common condiments. You can buy pickled peppers or can them at home.

Sweet Peppers

The mildest varieties of peppers lack capsaicin, the chemical component that makes many varieties hot. Also known as sweet peppers, they include the common bell pepper, sweet banana peppers, Cubanelle, pimentos and sweet cherry peppers. Cut large varieties like bell peppers into slices before canning. Make slits in smaller peppers if you can them whole to allow the brine to penetrate the peppers' flesh.

Mild Chili Peppers

Mild chili peppers are hotter than sweet peppers but contain only a small amount of capsaicin. Mild varieties that stay firm when pickled include Bermuda hot peppers, Ortega, poblanos and pepperocini. As with all pickling peppers, choose firm, waxy-skinned peppers. Do not use those with defects, as these will affect the finished product.

Medium Chili Peppers

Medium chili peppers pack more heat than mild varieties and are popular in many cuisines. Pickled jalapenos are most common in the United States, but you can also can Hungarian wax peppers, serranos, Jamaican reds, Anaheim and mirasol peppers.

Hot Chili Peppers

The hottest peppers pack together intense spiciness and pungent flavor. Common pickling varieties include habaneros, Tabasco peppers, Thai peppers and Scotch bonnets. Try canning Bulgarian carrot peppers, Caribbean reds or Jamaican hot chocolates for more exotic flavors. Many farmers now produce a number of hybrid peppers. Visit a farmers' market for unfamiliar peppers to add to your pickling repertoire.

Tags: Chili Peppers, peppers pack, peppers them, pickled foods, shelf life, sweet peppers

Pea Soup Slow Cooker Recipe

Slow Cooker Pea Soup

Pea soup is a classic recipe that requires hours of watching it cook on the stovetop. Cook it in the slow cooker instead, and no attention is required. Dried split peas are nutritious and provide folate, iron and protein, according to the University of Nebraska. They are also an excellent source of fiber. Unlike most other dried beans, they do not require presoaking, so they can be a time-saver.

Smoky or Not

There are two ways of thinking when it comes to pea soup: Some people prefer it with a smoky flavor, and some insist that it should not be smoky. The classic French Canadian pea soup uses smoked ham or bacon. Smoked ham hocks are a staple in versions of pea soup from the Southern United States. Some older recipes call for salt pork, which has no smoke flavor at all. Vegetarian versions lack a smoky flavored as well. Use whatever appeals to you in this recipe.

Slow Cooker Pea Soup

Place two to three ham hocks or one ham bone into a large slow cooker. Add one pound of dried split green peas on top of the ham. Dice two carrots, two ribs of celery and one large onion and add them to the slow cooker. Add two cloves of minced garlic, one teaspoon of dried thyme, one bay leaf, salt and pepper to taste and eight cups of water. Cover the pot, and cook on low for eight hours.

Remove the ham hocks or ham bone, and pull any remaining meat from the bones. Return the meat to the soup. Remove the bay leaf. Stir.

Spoon the soup into bowls and serve topped with croutons or a dollop of sour cream.

Variations

Easy variations of this pea soup recipe can take the flavor in a completely new direction. Substitute one pound of sliced chorizo sausage for the ham to serve pea soup with a Southwestern flavor. Try andouille sausage for a taste of Louisiana.

Use two cups of diced sweet ham instead of a smoked ham bone or ham hocks if your family does not like smoky flavors.

For a vegetarian version, simply leave out the meat. You can add mushrooms to enhance the flavor.

Tags: Slow Cooker, Cooker Soup, hocks bone, slow cooker, Slow Cooker Soup

Varieties Of Rose Of Sharon

Varieties of Rose of Sharon

Often called hibiscus, rose of Sharon (Hibiscus syriacus) is a semi-hardy perennial that produces many flowers each summer on bush-like plants that grow about 8 feet to 12 feet high and spread 4 feet to 10 feet wide, depending on the variety. In addition to the well-known red varieties, rose of Sharon also comes in white, pink and purplish colors. Many of these hybrids retain the red hibiscus gene in the form of a red eye in the center of the flower. Rose of Sharon makes an excellent potted plant for decks or patios, and some homeowners train them into a tree-like standard. It will die down to its roots in U.S. Department of Agriculture hardiness zone 8 and colder, but will remain green all year in zones farther south.

White Varieties

If pure white flowers are your choice, choose the double-flowered variety Admiral Dewey. For smaller, single flowers, grow the variety Cicola, whose flowers are white with a red eye.

Pink Varieties

Pink varieties of rose of Sharon are a delicate, clear pink. The variety Gussie has double pink-white flowers with a red eye. Hamabo is another variety that retains the hibiscus red eye. Its large, single flowers are pale pink surrounding the red eye.

Purple Varieties

Many newer cultivars of rose of Sharon have a purplish cast to their flowers. Collie Mullens is a double-flowered variety with smallish purple-red flowers with a red center eye. For a single-flowered purple variety, grow Mauve Queen. Its flowers are dark pinkish purple with a trumpet-like appearance.

Tags: double-flowered variety, feet feet, flowers with, rose Sharon, single flowers, Varieties Rose, varieties rose

Prepare Raw Pumpkin Seeds

Prepare raw pumpkin seeds into a tasty, toasted snack.

During the fall when pumpkin season peaks, an abundance of raw pumpkin seeds floods kitchens. These usually appear as the leftovers from carving a jack o'lantern or making a pumpkin pie. Do not throw away those raw seeds. They can be made into a healthy snack for any time of the year. Toasting the pumpkin seeds brings out their crunchy texture and rich flavor, similar to sunflower seeds. Eat pumpkin seeds the same way that you do sunflower seeds by cracking the hull between your teeth and spitting it out before enjoying the kernel inside.

Instructions

1. Put the pumpkin seeds in a colander and rinse them under running water until no more strings or pumpkin flesh clings to the seeds.

2. Preheat the oven to 250 degrees Fahrenheit.

3. Pat the rinsed pumpkin seeds dry on a towel.

4. Toss the seeds in a medium bowl with the optional vegetable oil and optional salt.

5. Scatter the seeds into a single layer in the baking pan.

6. Toast the seeds at 250 degrees Fahrenheit for 15 to 20 minutes or until lightly browned and fragrant.

7. Cool the seeds in the pan before eating.

Tags: pumpkin seeds, degrees Fahrenheit, seeds into, sunflower seeds

Methods Of Food Packaging

Food packaging comes in a wide variety of methods. Almost any type of packaging you can imagine has been used for foods today. Some foods are flash frozen to keep them fresh and tasting good, while others are freeze dried and placed in airtight containers to protect them from contamination. Food packaging is often a science of making the materials look attractive to the consumer, while at the same time keeping the food fresh and easy to eat.

Home Canned Foods

According to the National Center for Home Food Preservation, one of the oldest and most common methods of food packaging in homes is the use of home canning. Fruits and vegetables are placed in glass jars and sealed in the jars by heating the jars and then placing a rubber stopped jar top on the jar. Historically, home canning was one of the first methods that were used to store foods in large quantities, particularly in rural areas where farms were abundant. Some of the concerns with this type of food packaging include the cleanliness of the jars when food is placed in them and that the fruits and vegetables are thoroughly cooked before canning. The seals also need to be airtight to prevent the growth of botulism.

Freezing Food

Another common method of packaging food is freezing, according to Julie Garden-Robinson of North Dakota State University. Freezing can be done with a variety of methods. Most often, it is vegetables that are frozen, although berries and other fruits can also lend themselves to being frozen. When freezing vegetables, make sure that they are thoroughly clean and cooked if that is appropriate. Certain vegetables are not good candidates for freezing. For example, tomatoes do not stand up well to freezing unless they are cooked and pureed. Corn stands up well to freezing without being precooked. In order to preserve the food completely, make sure that the package is airtight to prevent freezer burn which can ruin the food.

Canned Foods

Canning foods as a method of food processing have been around since the mid-1800s. In the early days of canned foods, lead was used to line the cans and seal the top of the can. This, unfortunately, resulted in deaths as lead poisoning occurred. However, with improved technology, safely canned foods became more abundant and the industry of food packaging expanded extensively. According to the National Center for Food Preservation, foods that are canned commercially are cooked prior to being placed in the can in order to prevent E. coli contamination. Canned foods come in a wide variety, ranging from meat to vegetables to fruit to refrigerated bread dough.

Foil Packaging

One of the innovative methods of commercial food packaging is foil wrapping. Foil wraps are often pouches that are filled and then the bottom and top of the pouch is sealed with a heat seal similar to those used with commercial frozen packaging. According to FreePatentsOnline, foil packaging allows the foods to be sealed in the package without losing any residual moisture that may still be in the food. The best foods to package in this manner are usually dried fruits, baked goods or grain products.

Nano Technology

According to Jane Byme of Food Production Daily, a new innovation in commercial food packaging is the use of nanotechnology in order to make packaging thinner and biodegradable. According to Byme, this new technology allows commercial food processing companies to utilize packaging materials that reduce food gases, which delays how quickly they degrade and become inedible. For example, you can now purchase food storage bags that are "green" but also help you keep food fresher longer. This is an excellent way in which food storage and new techniques for food storage come together for mutual benefit.

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Prepare For A Chili Cookoff

Practice makes perfect, so rehearse your recipe several times before competition day.

Chili is a traditional American food originally developed by cowboys on long cattle drives. Today, countless chili recipes exist throughout the world, and many people have their own unique and often secret recipes. Because of its popularity, many cities and towns hold chili cook-offs throughout the warmer months. In order to successfully compete and win a chili cook-off, you must understand the rules of the competition and prepare your chili recipe.

Instructions

1. Familiarize yourself with the rules of the cook-off that you will enter. When you sign up for a cook-off, make sure that you get a copy of the official rules. Knowing the rules is essential in preparing your chili recipe and cooking technique. Depending on the specific cook-off, certain ingredients may be forbidden or required, you may or may not be able to use an assistant and you will have a certain time limit by which you must finish cooking.

2. Apply for any license or food handler's card that you need to participate in the chili cook-off. Different states have different requirements for food handling licenses and cards. If you need to apply for one, make sure you do so in time for the competition. If you are not sure whether you need a license or card, contact the cook-off's organizers.

3. Know the conditions where you will be cooking. Find out whether you will be cooking indoors or outdoors, if you need to provide you own cooking equipment and what type of heating source or electricity will be available to you during the cook-off.

4. Develop a unique recipe. You may already have a unique recipe, but make sure that you tailor it to the requirements of the location, time limit and cooking equipment that will be available on the cook-off day.

5. Practice your recipe. Try to cook in the same conditions and time limits that you will have on the cook-off day. If you have to bring your own electric burner to the competition and cook your chili outside, then go outside of your home and practice your recipe on that same electric burner. Also, use the same pots, knives, spoons, boards and other equipment that you plan on using during the day of the cook-off.

6. Prepare for mistakes and errors. Have contingency plans for accidents. If permitted, make sure to take extra food supplies in the event of spills. And have several bottles of water on hand if you need to correct overseasonings.

7. Ask friends and neighbors to taste your chili. Because your cook-off chili will be judged by strangers, input from various people will help you make adjustments to your recipe if needed.

Tags: make sure, your chili, your recipe, that will, chili cook-off

What Foods Do You Eat At A High Tea Party

What Foods Do You Eat at a High Tea Party?

Formal afternoon tea, popularized during the Victorian era, has made a small resurgence in England. High tea, served later in the day, offers a wider array of culinary possibilities than just finger foods and tea.

Misconceptions

High tea is often thought of in the United States as a formal affair enjoyed by the upper class. Actually, it began as an early evening meal for workers who might not have eaten all day, so hearty fare was served.

High Tea vs. Low Tea

High tea, named for the high dinner tables at which it was served, was also called "meat tea," since heavy meat-based dishes were served. Low tea was a social affair served at low drawing-room tables, with tea and sweets as the main attraction.

Modern High Tea in England

High tea is still observed in parts of England. Menus include meat pie, sandwiches, bread with butter and jam, eggs, cold meats like roast beef, and smoked herring, salmon, or other fish, followed by pastries, cakes, and other sweets.

Afternoon Tea

The more formal afternoon tea usually comprises sweets and tea. Recently, "Devon Cream Tea" or "Cream Tea" has come into its own in England. Scones with Devonshire Cream, a rich, clotted cream, and jam are the norm, along with high-quality tea.

High Tea in the U.S.

Upscale American hotels sometimes mimic the "Devon Cream Tea," mistakenly calling the experience "High English Tea."

Tags: Devon Cream, England High, Foods High, Foods High Party, High Party, What Foods

Ideas For Homemade Birthday Presents

Birthdays come only once a year, and we want those days to be special and meaningful for our friends and family. Nothing says you care more than personalized, homemade goodies. Here are ideas for homemade presents to give your loved ones on their next birthday.

Instructions

1. Make a meal. Cook breakfast, lunch or dinner—or all of them if you have the time and energy. Serve your spouse breakfast or another meal in bed. Choose something the person likes a lot and doesn't eat often, such as Belgian waffles for breakfast or steak for dinner.

2. Make a birthday cake. Homemade birthday cakes almost always taste better than store-bought confections. Choose a flavor you know he'll like. Add a filling such as chocolate mousse or raspberry filling if the birthday boy will enjoy it. Don’t be afraid to use lots of frosting in and on the cake. Write a personalized message on top of the cake with colored gel or frosting. Top it off with candles. Light the candles, sing and eat your homemade cake.

3. Make homemade muffins. Bake an assortment of muffins, including blueberry, chocolate and banana-nut. Put the muffins in a basket, lined with a flour sack towel. Tie a ribbon or bow around the handle of the basket and present your gift.

4. Make homemade cookies. Make an assortment, including chocolate chip, peanut butter, sugar and shortbread cookies. Put them in a basket, lined with a flour sack towel. Tie a ribbon or bow around the handle of the basket and present it on your loved one's birthday.

5. Make a homemade loaf of bread. Everyone enjoys homemade bread. Bake wheat, white, sourdough or banana-nut bread. Wrap it with foil or Saran Wrap and tie ribbon around it.

6. Give a jar full of ingredients. Fill a large mason jar with the ingredients for soup, cookies, brownies and more. Cover with the lid, a piece of fabric and a rubber band. You can find recipes online for gifts in a jar, or purchase “Gift in a Jar” recipe books by G & R Publishing.

Tags: Make homemade, ribbon around, around handle, around handle basket, basket lined, basket lined with, basket present

Information On Cereal Bars & Snacks

Cereal and snack bars can take the place of an entire breakfast if someone needs to eat on the go. The light treats can also serve as a way for someone to eat a healthy snack when they are feeling run down and hungry over the course of the day. According to "Prevention" magazine, cereal or snack bar consumption is on the rise with sales of these types of bars increasing from year to year at a steady pace.

Types

A cereal bar is generally a snack bar that is made up of some kind of compressed cereal held together with some type of edible adhesive such as sugar paste or marshmallow. A snack bar has a far less rigid definition as they can be made up of granola or other grains.

Optimum Sugar Content

In order to qualify as a healthy alternative to sitting down and eating breakfast these cereal or snack bars cannot be loaded with sugar. Dietitians from Good Housekeeping say that the sugar level should be less than 5 grams, though a bar can still be considered a healthy alternative with as many as 15 grams of sugar as long as that is the maximum count. There also needs to be a consideration that if the cereal or snack bar has real fruit included, the sugar content can be slightly higher and still be healthy.

Optimum Protein Content

If someone wants to substitute a cereal or snack bar for an actual meal than the bar must give them a good amount of protein in order to keep their bodies fueled. Bars with at least 5 grams of protein are considered healthy enough to keep you going.

Optimum Fiber Content

High fiber has been shown to greatly reduce the risk of heart failure. Breakfast bars or cereal bars that are being used as a substitute for a sit-down breakfast should contain at least 5 grams of fiber. Because of this, it is preferable the bar be made of whole grains like oat or whole wheat.

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Filet Trout

Few foods are tastier or more nutritious than a fresh trout filet. Whether or not you've caught the fish yourself, anyone can filet a trout with the right tools and technique. Cutting a filet at home rather than buying a prepared cut can yield a fresher, more flavorful dish.

Instructions

1. Lay a whole trout on its side on a cutting board.

2. With a sharp filet knife, cut the trout along its belly from the tail to the throat.

3. Cut into the throat area between the fish's gills, then slice horizontally to cut off the head.

4. Gut the fish by taking out all of the entrails and scooping along the spine to eliminate any blood. Rinse the fish's interior with cold water.

5. Open up the gutted fish like a book and lay it on the cutting board, skin side down. Remove the trout's spine, which runs along the fish's center from head to tail, using the filet knife to cut along both sides of the spine.

6. Cut out both rib cages, which are aligned on one side of the trout's interior.

7. Trim off the white fatty edges of the fish with the knife.

8. Prepare to cook the filet.

Tags: cutting board, filet knife

Use Of Pumpkin Seeds

Pumpkin seeds are loaded with vitamins and minerals. They are a good source of protein and iron. Many only think about or consider pumpkin seeds around Halloween. However, the focus on healthy eating and the benefits from nuts and seeds has given pumpkin seeds a new and deserving place on grocery shelves and in pantries.

Snacks

Pumpkin seeds are one of the most nutritious seeds available. They are enjoyed as a healthy and portable snack and eaten right out of the hand.

Salads and Vegetables

Pumpkin seeds can be added to sauteed vegetables and sprinkled on salads. When ground with garlic, parsley and cilantro and mixed with lemon juice and olive oil, they become a flavorful and healthy dressing for greens.

Cereal topping

Chopped pumpkin seeds make an excellent addition to either hot or cold cereal. Pumpkin seeds are also great when added to oatmeal raisin cookie recipes or granola.

Burgers

Add some crunch and get a nutritional bonus to burgers by mixing in pumpkin seeds. They can be added to beef, turkey or veggie burgers.

Therapeutic Uses

The zinc in pumpkin seed aids healing and has been useful for the treatment of an enlarged prostate gland.

Healing Properties

Pumpkin seeds have a diuretic properties. Pumpkin seeds are used to soothe inflamed tissues and alleviate pain. They are also effective in guarding against tapeworms and roundworm. Pumpkin seed are beneficial in reducing postpartum swelling in the hands and the feet. They are also known as an aphrodisiac.

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Uses Of Sugarcane

Sugarcane can be used in a number of ways.

While sugarcane is normally associated with sweet desserts, this plant actually has a variety of other uses. Originating in New Guinea around 6000 B.C., sugarcane found its way to the Americas around 1493. This versatile plant has found its way into many non-food products, and can be used in several surprising ways.

Skin Care

Sugarcane is a common ingredient in many body scrubs and exfoliating products, as its grainy texture when refined makes it useful for scrubbing away at dead skin cells. Sugarcane can also be mixed with lemon juice and other ingredients to create an all-natural, organic wax that is used to remove body hair.

Alcohol

Molasses, a substance created by sugarcane production, is an essential ingredient in rum alcohol. Sugarcane was first used to create rum in the West Indies during the 17th century. Pure alcohol is also created using molasses.

Bio-Plastics

Traditional plastics are not biodegradable, but modern technology has allowed scientists to create a compostable bio-plastic that is eco-friendly using sugarcane as a primary ingredient.

Tobacco

Molasses and pure sugar can be added to tobacco to create a sweet-tasting mixture traditionally smoked through a hookah. Known as "shisha," the tobacco used for hookah comes in a variety of flavors, including fruit flavors.

Cane Ethanol

Ethanol, an alternative to gasoline, is a more eco-friendly fuel that is made using sugarcane. This is considered to be a more renewable resource than traditional gasoline, as sugar production to create cane ethanol occurs at a very fast rate.

Fertilizer

When combined with other ingredients, including lime, sugarcane can be used to create an organic fertilizer and soil improver. Using a sugarcane fertilizer can help improve the quality of soil, improving the quality of any food grown in that soil.

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Flavor Foods With Tahini

Tahini is a paste made from sesame seeds. The seeds are crushed and soaked in salt water to remove the hulls and then lightly roasted. The hulled seeds are then ground to an oily paste. Tahini that is a light ivory is considered to have the best flavor. It may be used fresh or dehydrated and is a major ingredient in Middle Eastern cooking. Here's flavor foods with tahini.

Instructions

1. Add tahini to mashed chickpeas, garlic and lemon juice to make hummus. Tahini is also frequently added to Baba ghanoush, which is made of pureed eggplant, garlic, lemon juice and oil.

2. Thin tahini with water and add garlic, lemon juice and salt to make taratoor. This use is common in Arab countries and Israel as a side dish or garnish and is a popular condiment on meats and vegetables. Tahini also forms the basis of many sauces and soups that are popular throughout the Middle East.

3. Combine tahini with pekmez in Turkey, especially during the winter. Pekmez is a syrup-like liquid made from condensed fruit juices.

4. Mix tahini with sugar and spread it on pastries in Cyprus, especially in the north. This dish in known as tahinli and is served as a breakfast side or dessert. Tahini is also the main ingredient in the Mediterranean version of halva, another dessert.

5. Find tahini increasingly more often in Europe with pre-packaged sandwiches. It is commonly spread on bread instead of peanut butter.

Tags: garlic lemon, garlic lemon juice, lemon juice, Tahini also, tahini with, made from

Control The Urge To Snack

Are you eating too much? Snacking too often? If so, you’ve joined a nearly universal club where all the members wish they didn’t belong. Why do people snack constantly? What is that urge to eat when there’s no real hunger involved? Most doctors believe that the urge to eat when hunger is not a real factor comes from emotional cues such as boredom, stress, depression and other difficult states of mind. How do you get your mind to stop honing in on food as a panacea? The cure starts with information and a few new tricks.

Instructions

1. Eat, but choose the right things to eat. Start your day with protein. Breakfast should include lean proteins such as turkey bacon, scrambled eggs and low-fat cottage cheese. Proteins keep you feeling satisfied longer, and studies have shown that you eat fewer calories during the day when you have a hearty protein-rich breakfast.

2. Stay full throughout the day. Feed your body what it really needs and it won’t be clamoring so much for fast-fix junk foods. Eat lightly enough, and you can eat plenty. Start with a light, low-cal vegetable soup or a big simple salad with fat-free dressing. Make sure there’s some proteins included at lunch, and go lightly with them at dinner. Eat complex carbs such as whole wheat breads and oatmeal in lieu of white breads and rice, which have less nutrition. Make what you eat count.

3. Sleep. People who are sleep deprived experience far greater cravings and tend to eat a great deal more than those who are well rested. Although the jury is out on whether it’s the hormonal fluctuations which are greater when sleep needs aren’t being met or the moods they engender, it’s enough to know that lack of sleep gives way to increased food cravings.

4. Leave out the variety. Studies show that when people are given a table full of different desserts, they eat a great deal more than when there’s a table full of dishes of the same dessert. Keep your choices to a minimum and you won’t be tempted to have a taste of everything around. If there’s only one sweet choice and one salty choice, you won’t be snacking nearly as often or eating nearly as much.

5. Take your vitamins. Take a good multivitamin for your age and gender, and add about 1200 mg of calcium to that. Studies show that people who take calcium supplements eat less on the whole and snack less frequently than those who don't take the supplements. Remember though, a balanced diet is the surest way to stop the urge to snack.

6. Pull one over on your cravings. When you want something to eat, know that you are probably looking for comfort. So try comforting your body with other things like smelling a lovely candle in your favorite scent, or put some really nice perfume on. Take a luxurious bubble bath, or go out and get a movie you've been waiting to see. Spoil another one of your senses and it may be just as fulfilling, especially if you weren't a bit hungry to begin with.

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Ways To Use A Food Processor

A food processor's versatility depends on the blades and attachments you own.

For the time-pressed cook, a food processor cuts preparation time to a fraction of what it traditionally takes to slice, dice, chop, shred, grate, knead, whisk, puree and blend the ingredients by hand. Most food processor models come with slicing, grating and shredding blades standard, as well as dough blades and a stainless steel chopping blade. Depending on manufacturer and model, you may also be able to add functions to your food processor, such as whisking and blending, or use special attachments to extract juice or make your own pasta.

Shredding and Grating

Shredding and grating blades come in sizes from very fine to coarse. Grate cheese for tacos or shred carrots for your green salad in seconds. Potato lovers can grate potatoes and start the day with hash browns. You can also grate vegetables for stir-fry or citrus peels for flavor in some recipes.

Julienne

To julienne is to cut long, thin strips like matchsticks. Julienne blades range in size from a fine cut for celery or onions or a thick french fry cut for homemade fries. Julienne vegetables such as green onion tops, ginger root, broccoli stems and red, green, yellow and orange bell peppers make attractive garnishes as well as adding color to a vegetable saute or stir-fry.

Slicing

Slicing blades also come in a variety of thicknesses from paper thin to thick. The quick slicing makes it easy to prep veggies for salads and soups. Slice apples for pie, strawberries, grapes or peaches for a fruit salad, potatoes for homemade chips or potato casserole or make your own sliced almonds.

Chopping and Pureeing

The standard stainless steel blade is versatile, with the ability to mix up a batch of cookies or chop onions, tomatoes and herbs to whip up a batch of homemade salsa. Throw in an avocado for guacamole from scratch. It is also useful for pureeing fruits for jams and jellies, vegetables such as tomatoes for homemade tomato sauce or pumpkin for pumpkin pie or soup.

Kneading

Food processors simplify the kneading process with a dough blade, often plastic. It comes in handy for making yeast breads, pizza crusts, biscuits and muffins hot from the oven. Kneading in a food processor cuts the time down from 10 to 20 minutes to just a few minutes to develop the gluten. But you must be careful not to overwork the dough when using a power appliance for kneading as this will kill the gluten.

Whisking

Some food processors offer an optional whisk attachment. With the whisk, you can whip cream or eggs to a stiff, airy consistency to make mayonnaise, salad dressings, custards or sauces. An electric whisk also makes short work of whipping up fluffy, smooth mashed potatoes or creaming eggs and butter when making a cake.

Pasta Attachment

With a pasta attachment, your food processor can take a basic pasta dough and extrude it into a desired pasta shape. Pasta discs come in shapes for spaghetti, linguine, fettuccine, fusilli, orecchiette, macaroni, rigatoni, penne, lasagna and more.

Juice Extractor

If you prefer your juice fresh-squeezed, a juice extractor attachment for your food processor simplifies the process of filling your glass with fruity goodness. Whether you are making a smoothie, sorbet or adding fresh juice to another recipe, the powered juice extraction streamlines the process.

Blender

A blender attachment for your food processor offers an alternative to a separate blender appliance. The attachment can do anything your regular blender can do, such as making milkshakes, smoothies and purees, but the wider bowl makes it easier to scrape out the contents and clean.

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