Planning Party Appetizers for a New Years Eve Party

When planning a New Years Eve Party, selecting the right party appetizers is crucial to the success of the party itself, both for the hosts and the guests.

The first consideration is to make it easy on the cook. There are all sorts of wonderful creations you can make as New Years Eve party recipes, but if the cook is in the kitchen all night, it isn't much fun.

Halloween Snacks – Witches’ broomsticks, Monster Pops & Creepy fingers

Witches’ broomsticks

This type of finger food is so easy to prepare. You will need pretzel sticks, a block of cheese and a pack of chives. To prepare, slice the cheese into strips the size of matchsticks. Put a stalk of chives on the surface you’re working. Place the cheese strips along the piece of chives. Be sure to leave about an inch on every side of uncovered chive.

Then, top with the pretzel stick. Pull the chive around the pretzel stick gently as you lift the cheese as well. Next, wrap the ends of the chive together. Arrange it on a serving platter, attached side down. Chill first before serving.

Monster Pops

This quick and exciting treat will make kids crave for more. You will need big marshmallows, lollipop sticks, sweet white chocolate, frosting, a block of floral foam and green food coloring. You can buy lollipop sticks at any of your local party store or craft shop.

To prepare, insert a lollipop stick into each marshmallow. Inside a double boiler or a pan in medium heat, melt the white chocolate and then slowly add a few drops of green food coloring. Stir constantly until it is mixed evenly with the chocolate. Remove the mixture from heat. Dip the marshmallow into the melted chocolate until it’s coated, but avoid dipping for too long to keep the marshmallow from melting.

Let it stay upright using the floral foam. Repeat the same process for the rest of the marshmallows. Once all have been coated, put in the fridge until the chocolate sets. Then you can start decorating with icing. Finally, stick the lollipops into a real or synthetic pumpkin or serve in floral foam.

Creepy fingers

The beauty of this chewy, crackly treat is that you only need four ingredients to prepare it. Now you will finally have a good reason to nibble on fingers. To create creepy fingers, you will need three eggs, 1/3 teaspoon cream of tartar, ¾ cup refined sugar and whole almonds. To prepare, preheat oven to about 200 degrees. Then, line your baking pan with parchment paper.

Separate the egg whites from the yolk, beating only the egg whites inside your mixing bowl using a whisker. Beat well until you get a nice, soft fluff. Mix the cream of tartar into the foam well. Add the sugar gradually into the bowl, beating it on high until it forms stiff peaks.

Now, put the mixture in a large, plastic bag. Cut a tiny hole at the tip of the bag and then pipe it on the baking pan shaping it like fingers. Press almond onto the tip of the finger. Bake for about two hours in the oven; until they are crispy and dry.

Popcorn Recipes - A Healthy Choice

Popcorns contain more fiber as compared to other snacks made out of flour. There are many different delicious popcorn recipes for health conscious individuals.
Popcorns are fun and convenient whole grain snacks. It is an excellent source of fiber. It also helps steady one’s blood sugar levels. Aside from this, it can be incorporated as a low-fat snack, having a lot of nutritional benefits.
By experimenting with some healthful ingredients on your popcorn, one can achieve a healthy balanced diet without any risks. Below are some of healthy popcorn recipes that can meet your daily needs, for a delicious and quick snack mixture.
Peppy PopcornPreparation Time: 10 minutesIngredients:• 14 cups popcorn, air-popped• 2 tbsp. parmesan cheese, grated• 1/4 tsp. dried oregano• 2 tsp. paprika
In a small bowl, mix oregano, paprika and cheese. Sprinkle these onto the popcorn and toss. It can yield up to 14 cups. You can also melt organic raw cheese with organic milk and pour this over the popcorn.



Nutrition Data for 1 cup serving: 30 calories/0.5 grams fatSpicy Peanut Curry PopCornPreparation time: 10 minutesNumber of serving: 1Ingredients:• 8 cups air-popped popcorn( no oil or salt)• 1 teaspoon chili paste (Sambal Oelek)• 2 tablespoons Better than Peanut Butter• 1 teaspoon curry powder
Air-pop about ½ cup of corn kernels. Put peanut butter on a microwave cup. Add sambal with small amounts of water. Stir in order to make out a creamy and thick peanut butter mixture. Microwave it approximately 30 seconds. Fold the peanut butter mixture onto the popcorn.Praline Popcorn Crunch
Ingredients:• 12 cups popped popcorn• 1/2 cup margarine• 1 cup firm-pack brown sugar• 1/2 teaspoon vanilla• 1/4 cup honey• 1 cup pecan halves• 1/2 teaspoon baking soda
Grease a 15x10 inch baking pan and place the popcorn on top. Combine sugar, honey and margarine in a 1 ½ quart saucepan. Cook and stir constantly with a wooden spoon. Place this in medium heat until it boils.
Cook this for about 5 minutes and then remove from the heat. Mix vanilla and baking soda then pour it over the popped corn. Next, add some pecans, stir until evenly coated and bake at 300 degrees for about 15 minutes. Stir gently for five more minutes and lay everything down on waxed paper. Lastly, allow to cool and break into chunks.
Popcorn Trail MixFull Recipe: 1 quartYield: 3 cups
Ingredients:1 quart air-popped popcorn8 ounces raisins6 ounces dried fruit (apricots, apples, etc.), dicedAdd diced fruit and raisins to a large bowl of popped corn. Combine and toss thoroughly.
Nutritional Information (based on 3-cup serving)o Protein 8g; Calories 651; Carbohydrate 162g ; Fat 5g; Saturated Fat 3g; Fiber 15g; Sodium 420 mg.Other nutritional ingredients that can be mix in popcorn are:o 1 /3 cup chopped dried fruit provides iron and fibero 2 tbsp. soy nuts gives fiber and calciumo 2 tbsp. whole almonds gives protein, iron and fibero 2 tbsp shredded Parmesan cheese gives protein and calciumo 10 pretzel sticks gives B vitaminso 2 tbsp. pumpkin seeds gives protein and fibero 1 /2 cup dry unsweetened cereal gives iron and B vitamins
While enjoying your favorite movies at home you can prepare popcorn in just a few minutes. There are many ways to include popcorn on one’s healthy diet.

Advantages of Natural Water Flavoring

It is quite often difficult to clearly define what constitutes natural flavor and how to distinguish natural flavor from artificial flavor. We quite often come across products with labels reading "Nature Made" prompting us to believe that the product came from natural sources. Consumers prefer to see natural flavors on a label, out of a belief that they are conducive to good health. Distinctions between artificial and natural flavors can be arbitrary and based more on how the flavor has been made than what it actually contains.
Spring water, it is believed, has natural water flavors that add delicious taste to water. It is argued that you may use the natural flavors in any type of water, but you will experience the clearest taste when using spring water. As everyone has different tastes, there is no way to decide what the best natural water flavor is. In other words, you get to determine how much you flavor you use in the water, but you follow a short exercise to determine the perfect recipe for you. Get an 8 oz. glass of water.

Add one drop of flavor to the water. Taste the water. Add flavor drop by drop until it satisfies your tastes. Quite often, you will only need two drops per 8 ounces, but some people prefer it stronger. As all of us know water is definitely healthier than soda and now there is an entire category of packaged water in the market such as Vitamin Water that is basically bottled water with vitamins and flavor. Instead of buying water containing artificial flavors, there are many things you can add to water at home to make water tastier to drink.
There are several ways you can do natural water flavoring:
Adding a little bit of salt to water helps your physical system absorb the liquid more quickly. As long as you limit the salt you add, the water should be very quenching and it would be ideal drink for physical laborers since the body loses salt through sweat.
If you are fond of spices, ginger is a great way to add taste and flavor to your water. When it is added to boiling water it is also an effective way to provide relief to your throat when you suffer from common cold. There are herbs like mint, lemongrass, and parsley which add aroma and a hint of green to your water. If you want to augment the flavor you can crush the plants a little bit more before putting them into your water.
Cucumber can be an excellent additive. A water dispenser half filled up with cucumber slices, and the water dispensed through it will taste very refreshing. Freeze a small citrus fruit in ice cube trays and then put the ice cubes in water for flavor. The water produced would become rich with vitamin C. Blueberries and strawberries have distinct flavors that could be soaked up for some time in water or you can cut or crush a few of the berries into your water. Adding vinegar to water is similar to adding citrus. You will get sour water that has vitamin C. Of course any of these things could also be added to soda water if you want to make your own lightly flavored soda.

Free Healthy Bean Salad Recipes - Perfect For Diabetics

Beans are nutritious, healthy, versatile, and make great salads. Legumes and beans are an important part of a diabetic diet, especially garbanzo beans or chickpeas as they are sometimes called. Below is a great recipe for a Garbanzo Bean Salad with a great yogurt dressing. This salad is not your usual salad and is a perfect salad to serve your family and friends. You will no doubt have many requests for your recipe. This is a great salad choice for diabetics as well as anyone.
The other recipe is for a Bean and Bacon Salad. This recipe is a salad featuring green beans and bacon. It is also diabetic friendly with its use of boiled eggs, bacon, and healthy olive oil. Both of these salads are sure to spark your interest and your taste buds.

GARBANZO BEAN SALAD 2 cups finely shredded carrot 1 1/2 cups thinly sliced bell pepper 1 1/2 cups chopped plum tomatoes 1/4 cup finely chopped red onion 2 cans (15 1/2-oz each) cans garbanzo beans, drained 12 cups salad greens
In a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans. Pour 1/2 cup of Yogurt Dressing (recipe follows) over carrot mixture and toss gently to coat. To serve place 2 cups of salad greens on a plate. Drizzle greens with 1 tbsp of the following dressing. Top with 1 1/3 cups of the vegetable mixture.
Makes 6 servings
GARBANZO BEAN SALAD DRESSING: 1/3 cup chopped fresh cilantro 2 tbsp olive oil 1 tbsp lemon juice 1 1/2 tsp curry powder 1/4 tsp salt, optional 1/2 tsp bottled minced garlic 1/4 tsp freshly ground black pepper 8-oz plain fat-free yogurt In a small bowl, combine all ingredients using a whisk.
BEAN AND BACON SALAD 2 cans (16 oz each) whole green beans, drained 1/2 cup chopped onion 1/3 cup extra-virgin olive oil 1/4 cup vinegar 1/4 tsp salt, optional 1/4 tsp black pepper 4 hard-boiled eggs, chopped 1/4 cup light mayonnaise 1 tsp prepared mustard 2 tsp vinegar dash of salt, optional 4 slices bacon, fried crisp and crumbled paprika for garnish
Combine beans, onions, olive oil, 1/4 cup vinegar, 1/4 tsp salt, and pepper. Toss mixture lightly; cover and refrigerate.
Mix eggs, mayonnaise, mustard, 2 tsp vinegar, and dash of salt. Just before serving, drain chilled bean mixture, add the bacon and toss well. Place each serving on a lettuce leaf. top with a spoonful of the egg mixture and sprinkle with paprika for garnish.

Free Parisian Hamburgers Recipes

Hamburger is an everyday dish. But it doesn't have to be. This recipe brings a touch of elegance to spruce up the humble chopped beef.
Bearnaise Sauce
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon finely-chopped shallots or green onions
1/2 teaspoon dried tarragon, crumbled
2 egg yolks
1 stick butter or margarine
1 teaspoon chopped parsley
Burgers
1 pound ground round or chuck
1/3 cup dry red wine



1 tablespoon finely-cut chives
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
Watercress
4 hamburger buns, split, toasted and buttered
Sliced cherry tomatoes
Sliced mushrooms
Combine vinegar, water, shallots and tarragon in a small saucepan. Heat to boiling, then simmer eight to ten minutes, or until mixture is reduced to a quarter cup. Strain into the top of a double boiler.
Cut the stick of butter into eight pieces. Add the egg yolks to the double boiler. Beat with a wire whisk until foamy. Set over simmering, not boiling, water. Add the butter one piece at a time, stirring until each piece has melted before adding the next, and the sauce is fluffy-thick.
Season with salt and pepper if needed. Stir in the parsley, and remove top pan from boiler immediately.
Lightly mix the chopped beef with the red wine, chives, salt, and pepper in a large bowl. Shape into four equal-size patties. Melt one tablespoon of butter in a heavy skillet. Add hamburgers, and saute over medium heat, four minutes to a side, or until done as you like them.
Place a few sprigs of watercress on the bottom of each hamburger roll. Top with the patties, spoon the sauce over them, and garnish with the tomatoes and mushrooms. Put the tops on the rolls and serve.

Free Recipe on How To Make an Omelet

I found out a way recently to make a perfect omelet. It is so simple, but by far turns out to be the best tasting omelet I've ever had! Here's what you need:
-2 or 3 eggs, depending on how big the omelet you want
-Teaspoon of butter or margarine
-A little milk (you can use or not use this, the milk makes it a little fluffier)
-Whatever meat you might want (bacon, sausage, ham, etc.)
-Whatever veggies you might want (green peppers, mushrooms, onions, etc.)
-Pot of water
-Resealable zipper bag (quart storage bags usually work the best).

-Meat thermometer with a clip to hold it to inside of pot
-Shredded cheese
-First off, fill pot of water, and put in thermometer. Heat on medium, until temp reaches 150-175.
-If using bacon or sausage, make sure to cook thoroughly by itself first.
-While water is heating, beat eggs in mixing bowl. Mix in milk, if desired.
-Pour "omelet batter" into quart bag. Add teaspoon of butter. Add meat and veggies. Add cheese (usually enough to make layer over batter).
-Work mixture together with your hand through the bag. Make sure to get all ingredients mixed together thoroughly.
-Seal bag, but leave a corner open and blow a little air into it, as this will help keep it a float in water.
-When water temp is 150-175, put bag into water. Allow to cook for about 20 mins, depending on temp. check periodically, and when you can see that the eggs are cooked, it is done.
-Pour out of bag and enjoy!
I used this camping recently, and now I am cooking omelets this way at home! It is so easy and makes an omelet that is so light and fluffy. DELICIOUS!

Paul Hundrieser

Free Recipe on Banana Bread

There are two things that come to mind when someone mentions banana bread; 1) banana and 2) bread. Bread has existed for centuries ever since the Neolithic times. Primitive men crush grains using stones and mixed them with water. Then, they spread the mixture on rocks placed on hot ashes.
Bananas, on the other hand, originated from Southeast Asia, most likely around the Malaysian region. Around 2,000 B.C, it had spread as far as India and Papua New Guinea. The banana has such a significant impact on their culture, that the whole tree is not wasted. The trunks are used as bridges; the leaves as food wrappings and the banana heart (single male banana) are used for medicinal purposes. However, wheat wasn't common back then. Therefore, banana bread didn't come from there.

The ancient Greeks were probably the ones who came up with the idea of banana bread. Although the banana was not native in the region, they have been many references to the fruit. One most notable example is in the book Historia Plantarum, loosely translated as 'The History of Plants', by a Theophrastus, a Greek naturalist philosopher. The Greeks already had a reputation for mixing bread with honey and other fruits. Why not bananas?
Modern banana bread was invented in the 1930's. It grew popular during the advent of baking powder and quick bread. Sodium bicarbonate, or baking powder, replaced yeast as a leavening agent and this was due to fact that quick bread takes a lot faster to rise compared to using yeast, which takes hours.
Banana bread experienced another boom in popularity in the 1960's when home baking was fast becoming the fad. Aside from that, several different variations of banana bread was also invented. Bakeries added nuts, chocolate chips and other fruits into the plain banana bread to produce more variety in their menu. There's also a vegan version, where the eggs are replaced with tofu or soy.
Now, an article about food should have the recipe, especially if the topic in question is about delicious banana bread. To make this scrumptious snack, you'll need one (1) cup white flour, half (1/2) cup wheat flour, one and a half (1 1/2) tsp. baking powder, quarter (1/4) tsp. baking soda, quarter (1/4) tsp. cinnamon, one-eighth (1/8) tsp. salt, one (1) egg, one (1) cup mashed banana (3 medium), two-thirds (2/3) cup sugar, quarter (1/4) cup canola oil, one (1) tsp. lemon zest (optional), half (1/2) cup chopped pecans (optional)
First, grease the loaf pan and set aside. In a mixing bowl, mix the flours, baking soda, cinnamon and salt and make a well in the centre. Combine the eggs, bananas, sugar, oil and lemon zest in a separate bowl. Mix the two together and stir till moist. Add nuts if necessary. Spoon batter into the pan and bake at 350 for around 50 minutes. To check if it's cooked, poke a toothpick and if it comes out clean, it's done. Sprinkle brown sugar on top.
Bananas are an excellent choice of potassium. They also help in the cleansing of the colon and small intestine. Although their nutrients are slightly lessened after being cooked, that's the price you have to pay to satisfy your taste buds.

Mick is the self taught cook behind Banana bread recipe

Herbal Beverages - Buabok

Name Buabok (Buabok Juice):
Ingredients Buabok leavesFresh waterSyrupCrushed Ice
Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Herewith some examples ( you can find some technical terms below)

"Phrik" in Thai Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digest
"Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains 2 to 4 % volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

"Kra-thiam" in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as aflavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36 % garlic oil and organic sulfur compounds. Therapeutic use are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.
"Khing" in Thai Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, Ginger rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.
"Kha" in Thai Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

"Maeng-lak" in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.
Kaffir Lime.jpg - 6270 Bytes KAFFIR LIME (Leech Lime, Mauritus Papeda, Porcupine Orange)
"Ma-krut" in Thai The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.
"Ta-khrai" in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.
"Ma-nao" in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic and antiscorbutic properties.
"Sa-ra-nae" in Thai The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.
"Phrik-Thai" in Thai Peper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, Pepper contains 2-4 % volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.
(Holy Basil)
"Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5 % volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.
"Hom, Hom-lek, Hom-daeng" in Thai Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.

Lactose-Free Cooking

Along with 30-50 million Americans, I am lactose intolerant. My digestive system cannot break down the milk sugar, lactose, that is found in dairy products.
As the undigested lactose passes through the small intestine into the colon, bacteria found in the gut break it down, releasing in the process gases, hydrogen and/or methane. These gases are responsible for the uncomfortable symptoms that a lactose intolerant individual might be experiencing after eating dairy products: abdominal pain, bloating, nausea, gas, diarrhea, and even bad breath!

For most people, lactose intolerance develops over time, thus symptoms are subtle. For some though, the onset of symptoms can be acute. Whatever the case, eliminating lactose from the diet may present a challenge.
As I developed lactose intolerance a few years ago, I quickly learned that I have to give up my favorite foods in order to be symptom free. Milk gave me gas, after eating sour cream I would wake up in the middle of the night with abdominal pain, yogurt would leave me bloated for days, so I reached for soy products. After having tried several types of soy milk, and other soy products that are not even close in taste to the real thing, I was ready to just give in and stop enjoying creamy rich and delicious dishes.
One day, one of my co-writer told me that she had enjoyed being lactose-free for a while and has modified many of her favorite recipes so that they do not contain milk, but taste as if almost nothing changed! She teamed up with a nurse practitioner to write a cookbook with a collection of rich and creamy lactose-free recipes.
That's how "Lactose-free and loving it!" was created. This cookbook has a splendid selection of lactose-free recipes, so that you can fully enjoy scrumptious meals and delightful desserts again, even lactose-free ice cream!

Free Tips on How Peppers To be Useful

Where did peppers come from?
One of the most common genuses of peppers, known as the capsicum, is thought to have been in existence millions of years ago in present-day Bolivia, according to the Chicago Botanic Garden's Information and Resources. But, the first known cultivation of peppers happened in Mexico and Central, as well as South America 10,000 years ago. The probable spread of these crops from Bolivia to these areas is attributed to birds. The capsicums existed mainly in the Americas until about 1600. Christopher Columbus' voyages were helpful in spreading capsicum peppers throughout the world.
The original peppers were tiny and round, unlike most of today's peppers which are long and larger.
What can I do with peppers?
Most commonly, peppers have been used to spice up generally boring foods like rice or corn. Through the years though, people have come up with a whole slew of uses for peppers from making pepper jelly, to using ornamental peppers for garlands. Here's a list of the most interesting as well as some of the more common uses for peppers:
Pickled PeppersPepper Jelly - Dried Apricot Jalapeno JellyRoasted PeppersAdding Peppers to pasta dishesHot SaucePepper Garlands/DecorationsUsing peppers in stirfryPepper vinegarPepper spray (animal deterrent for plants)

What different types of peppers are there?
There all sorts of classifications for peppers. There is the scientific classification method that uses the genus and species name: The most commonly known and cultivated genus of peppers is the capsicum, whereas the five most common species of peppers (all within the capsicum category) include: chinense, frutescens, pubescens, annum, and baccatum. All of these types of peppers are also labelled chillies.
There is the usage method which categories various peppers into hot, sweet, or ornamental. And then, there is the location-classified method that is what gives some peppers its actual name.
Here's a basic list of some of the varieties of the mentioned species of peppers you might see in your local grocery stores:
Bell pepperAnaheim pepperFresnoPoblanoHabaneroCubanelleChipotleJalapenoSerranoMariachi
Aside from the different colored bell peppers used in stirfry, many of these other peppers are considered hot peppers.
How can you tell how hot a pepper is?
The range of spiciness for peppers is measured in scoville units. Wilbur Scoville developed a scale to help determine this very issue and measure pepper pungency in 1912. The higher the number of scoville units, the hotter the pepper. Here's a basic Scoville Scale. that shows habaneros trumping chipotles and jalapenos as the most commonly known hottest pepper.
Health Effects
Regular pepper consumption is thought to have both good and bad effects on one's health. One of the most clear effects of eating peppers is what it does for congestion. Eating peppers, especially those hot ones, will help clear up your nasal passages in no times (as will most spicy foods!)
According to a University study, consuming peppers regularly can help the body control its amount of insulin, which would be very beneficial for diabetics. Other studies show though that pepper digestion can increase the risks of stomach cancer, but the definite answer remains unclear. Research has also been linking peppers to helping stop the spread of prostrate cancer in some men.
Pepper Recipes (see Recipe4Living.com for the following:)Pepper SauceBasic SalsaSalsa CrudaCrowd Pleasing ChiliRoast Beef and Red Pepper SandwichesImpossibly Easy Roasted Red Peppers and Feta Cheese PieTangy Lemon Pepper ShrimpStuffed PeppersPepper Herb Grilling Rub

Organic Breads

Not everyone who likes to eat organic foods has the chance to do so on a daily basis. Most people will have to settle for the more mediocre fare of the same foods they have been eating for most of their lives. Other more fortunate people however, are able to enjoy organic foods on a more regular basis, and some of these people have also been blessed with the ability to bake, which gives rise (excuse the pun!) to organic breads.




Now you’re wondering what on earth organic breads are, and whether they really do taste as if they were fresh sprung from the ground along with the carrots and the potatoes, there’s only one thing that I have to say, Ha! Organic breads don’t taste any different from your normal average everyday breads. In fact more than tasting different, people who eat organic breads and organic foods in general believe that they taste better to those of the normal non-organic, pesticide filled food varieties!
This is of course a hotly debated topic, because how can any one person truly accept what the taste buds of someone else are saying? They have to taste it for themselves and if they’re trying to compare the tastes of organically grown produce with that of conventionally grown produce there’s always bound to be some differences.
That aside however, organic breads taste the same as normal breads and they are made in the same manner as normal breads. The main difference lies in the ingredients used to make the organic breads. Only organic flour, butter etc would be used when making organic breads. Essentially the recipe stays the same, it’s only the ingredients, or rather the manner in which the ingredients were produced, that is changed.
“Organic” for those of you who are unaware of it, is a term, or a definition of a farming process which shuns conventional methods of farming. Things such as chemical pesticides and synthetic fertilizers are put away in favor of natural pesticides and fertilization methods. More over, genetically plant organisms are also rejected in the organic farming method. And in organic animal farming you will find that use of steroids and antibiotics is banned, and the animals receive only organic foods for themselves.
Therefore when someone tells you that they regularly bake organic breads, don’t stare at them as if they had just grown two heads. All they have done is to continue on with their normal baking routines substituting organic products where necessary to make the organic breads.
On the other hand, if the person has never lifted a single finger in the kitchen before this, and they calmly announce that they have baked a batch of organic breads, you might do well to stare and be suspicious. Oh, and reach for the roll of antacids as well!

Free Tips on Butter Making

Butter acts as a balance wheel of dairy industry. Whenever surplus milk is produced, it is usually converted in to butter. During the periods of scarcity, the milk meant for butter production would be used for production of other essential items. References to the butter found a place in the Old Testament.
Butter may be defined as a fat concentrate, obtained by churning cream, gathering the fat into compact mass and then working it.
According to the PFA rules (1976), table or creamery butter is the product obtained from cow or buffalo milk or a combination there of, or from cream or curd from cow or buffalo milk or a combination thereof with or without the addition of common salt and annatto or carotene as colouring matter. It should be free from other animal fats, wax, and mineral oils, vegetable oils and fats. No preservatives except common salt and no colouring matter except annatto and carotene may be added.



Butter must contain not less than 80 % by weight of milk fat, not more than 1.5 % by weight of curd, and not more than 3% by weight of common salt. Diacetyl may be added as a flavouring agent but if so used the total diacetyl content must not exceed 4 ppm. Calcium hydroxide, sodium carbonate, sodium polyphosphate may be added, but must not exceed the weight of butter as whole by more than 0.2 %. These are the standards prescribed for butter as per the PFA rules. It is very rich in fat and fat soluble vitamins A, D, E and K.
DETAILS OF MANUFACTURE OF BUTTER
In order to prepare butter, the raw material cream is essential. It is unloaded from the cans, graded, sampled, weighed and tested for its quality. If sour cream is used as source of raw material, it has to be necessarily neutralized using a suitable alkali such as lime (calcium hydroxide and magnesium hydroxide) and soda (caustic soda, sodium carbonate, sodium bicarbonate and sodium sesquicarbonate). Pasteurization of cream is done by either holder method (LTLT) in which the cream is usually heated to 71°C for 20 min and then promptly cooled or HTST method of pasteurization may be done at 95 - 100°C for 15 sec.
Cream ripening is done to achieve a butter with a pleasing flavour and aroma uniformly from day to day and to obtain an exhaustive churning, i.e., a low fat loss in buttermilk. Ripening is done at a temperature of 20-22°C for 16 hours using lactic cultures such as Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris together with aroma (diacetyl) producers such as Lacotcoccus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. dextranicum and / or L. citrovorum, in correct proportions.
Sometimes, synthetic flavours or starter distillate are mixed with sweet cream butter during the working process to impart the characteristic flavour to the ripened cream butter or to the finished product. One way of improving flavour is to increase the citric acid content of cream or milk before fermentation begins.
Churning of cream consists of agitation at suitable temperatures until the fat globules adhere, forming larger and larger masses and until a relatively complete separation of fat and serum occurs. The fat exists in the form of emulsion i.e. in a continuous phase. This emulsion is fairly stable. As long as it remains intact, there is no formation of butter. After the completion of churning, the fat globules will coalesce in to a compact mass.
After draining the buttermilk, the compact mass is washed with potable cool water. Then salt is added in the form of fine powder or in the form of concentrated salt solution at the rate of 2.0 - 2.5% of butter fat. Then butter granules are worked by kneading. Kneading helps to completely dissolve, uniformly distribute, properly incorporate the salt. It also aids in expulsion of buttermilk and to control the moisture content of the product.
The storage temperature of the product ranges from -23 to -29°C. There is invariably some flavour deterioration of the product during commercial cold storage; thus a fishy off flavour develops in salted acid butter when stored for a prolonged period.
Uses of butter
It can be used for direct consumption, in the preparation of sauces, as a cooking medium, in the baking and confectionery industries and in the manufacture of ice cream. It is also used in the manufacture of butteroil and ghee and in the production of reconstituted milk.

The Welsh Foods of Patagonia

During the 18th and 19th century many Welsh people sought to escape Britain for both linguistic and religious reasons to found new homelands. Many Welsh colonies were founded, some in very surprising places but most were subsumed into the native culture. One exception to this was in Pagtaonia (Argentina) where Welsh is still spoken and a new Cymro-Hispanic culture has emerged.
This region of Patagonia is known as the 'Gwladfa' (literally the 'little country') and is a vibrant mix of Welsh, Amerind and Hispanic cultures.
As well as an inter-mixing of languages and cultures there's also an inter-mingling of foods and cookery so you end up with many dishes that are based on Welsh originals but have a distinctly Hispanic flair or flavour about them.
Below I present two such dishes (both translated from the original Welsh).
Teisen Sbeis Eirin a Chnau (Spiced Plum and Nut Cake)

Ingredients:225g of dried plums (or prunes) finely chopped230ml boiling water460g self-raising flour½ tsp salt330g white sugar3 eggs350ml of a light oil grape-seed oil or olive oil infused with lemon are good)1 tsp each of powdered cinnamon, nutmeg, clove and ginger225g of walnuts finely chopped225g of seedless raisinsgrated rind of 1 orange
Method:Pour the boiling water over the chopped dried plums, add the raisins and orange rind to this and set aside to stand. Next prepare the liquid ingredients by mixing the eggs and oil to a large bowl and beating them all together well. Add the plums, raisins and their seeping water to this and again mix together well. In another bowl mix together the flour, the spices and the sugar. Gently tip this into the bowl containing the liquid ingredients a little at a time, ensuring that each time the flour is properly folded into the oil and water mixture. Finally add the nuts and fold in. If the mixture is too stiff at this point you can add a little milk to slacken it up (however, this recipe is an excellent cake for someone whose lactose intolerant if you're serving it for someone like this add more oil rather than milk). Bake in an oven pre-heated to 150°C for about 45 minutes.
Cyw Iar Bricyll (Apricot Chicken)

Ingredients:2 pieces of chicken meat per person (8 in all)2 carrots, thinly sliced1 onion, thinly sliced500ml vegetable stock300ml cream1 dessert spoon each of sage, dried bay leaf and basilbutter for fryingsalt and freshly-ground black pepper, to taste12 ripe apricots1 tbsp water1 tbsp sugar1 dessert spoon cornflour (mixed with 2 tbsp water)
Melt the butter in a pan and when hot add the meat and season. Fry until the chicken has browned then add the vegetables, the stock and the cream. Bring to a simmer then cover the pan and cook for 90 minutes.
About 30 minutes before the meat is ready add the apricots (stoned and halved), water and sugar to a saucepan. Cook on low heat, stirring constantly. After about 10 minutes add the cornflour slurry and cook for a further 15 minutes. At this point mash the apricots.
When ready to serve spoon the apricots onto a plate and place the chicken on top. Serve with plain rice.

Gourmet Taste With Cilantro

Cilantro is a common ingredient in salsa and Mexican dishes but did you know it dates as far back as the ancient Egyptians? Coriander seeds which stem from the same plant as cilantro have been found in Egyptian tombs and writings involving coriander can be seen in Sanskrit which dates from around 1500 BC.
Cilantro is a versatile herb that is is commonly used in salsas, dips, dressings and sauces. This aromatic, citrus flavored herb is a member of the carrot family and can be used dried or fresh. The seeds from this herb are harvested and dried and are known as coriander. The green stems and leaves are the herb known as cilantro.

Cilantro is sometimes sold in the grocery store as something else and if you can’t find it in your supermarket try looking for Mexican parsley. Since cilantro is commonly used in Mexico and Mexican cooking, it is often called Mexican parsley but it is good in other types of cooking as well and you can even find Chinese recipes calling for Chinese parsley which is the same as cilantro.
When looking for cilantro in your supermarket look for nice fresh bunches much like bunches of parsley. In fact, you will probably find it right next to the parsley in the produce section. Don’t purchase the parsley by mistake though because it is not the same thing! You can easily tell the difference between cilantro and parsley by inspecting at the leaves and smelling the herb. The leaves of cilantro are wider than parsley and cilantros scent is very aromatic.
Cooking with fresh cilantro is a great way to make gourmet foods and the longer you keep your bunch of cilantro fresh the better! When you bring cilantro home from the supermarket put the bunch in a glass of water like a bouquet with only the stems submerged. Loosely cover the green leaves with a plastic bag which will help keep your cilantro fresh.
When cooking with cilantro, remember, it is best when you crush the tender leaves with a mortar and pestle. This helps to release the full bodied flavor. Always add the cilantro towards the end of cooking. The delicate nature of cilantro does not hold up to heat so waiting until the very end will insure the best taste from the versatile and aromatic herb.

Havarti, Denmark's Versatile Cheese

Havarti is semi-soft Danish cow’s milk cheese named after the experimental farm where it was first made in the 1800s. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties. The taste is also buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when it is older it gets more salty and has a hazelnut flavor. When left at room temperature, the cheese tends to soften quickly. Flavored variants of Havarti include: cranberry, caraway, dill, peppered, jalapeno and garlic.
Havarti is a popular match with Chardonnay, Sauvignon Blanc, or light-bodied Pinot Noir wine. Great food accompaniments are: smoked turkey, figs, raisins, walnuts, whole grain breads, pears and apples.

Nutrition: 1 slice of Havarti equals 1 oz., Calories: 120, Protein: 6.0 g, Carbohydrates: 0.0 g, Total Fat: 11.0 g, Fiber: 0.0 g, Calcium: 150 mg.
Recipes:
Havarti-Feta Cheese Ball
8 ounces cream cheese, softened1/2 cup shredded Havarti cheese1/3 cup crumbled feta cheese1 tablespoon marsala wine3/4 teaspoon chopped fresh oregano (1/4 tsp dry)2 tablespoons finely chopped fresh parsley2 medium green onions, finely chopped2 tablespoons finely chopped red bell pepperscrackers for serving
Beat cheeses, wine, oregano and green onion in medium bowl with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate about 2 hours or until firm enough to shape. Shape cheese mixture into a ball; roll in parsley and bell pepper. Serve with crackers. Makes 1 and 3/4 cups. Can freeze up to 2 months wrapped tightly in plastic wrap. To serve from freezer, unwrap cheese ball and let stand at room temp to thaw, or thaw loosely wrapped in refrigerator at least 8 hours. Refrigerate tightly covered up to 1 week.
Greek Baked Havarti Chicken
*Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sautéed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
INGREDIENTS
• 4 boneless, skinless chicken breast halves• 1 (8 ounce) package sliced fresh mushrooms• 2 (4 ounce) cans whole green chili peppers, drained and sliced lengthwise• 4 ounces sliced Havarti cheese • Greek Dressing• Greek Seasoning• 1 tablespoon butter• ½ teaspoon dill• 1 tablespoon white cooking wine• 1 tablespoon Worcestershire sauce• ½ teaspoon fresh, chopped, garlic• salt
Directions
1. Preheat oven to 400 degrees F (200 degrees C).2. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.3. Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, garlic, salt and dill, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.5. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

Edible Sunken Treasure

“Put down the hangi,” the counselor sang out.
With great ballyhoo, half a dozen campers wielding shovels dug into the sandy shore of Lake Enemy Swim in the Coteau Ridge of northeastern South Dakota.
I'd never imagined when I left home for Camp Nesodak with a suitcase and duffel bag full of stitched “Kathi” labels on all my new camp clothes that I would be digging a pit in the ground.
“The thrill is in the experience and in knowing that there is always something new to discover just ahead.” My dad's words were ringing true.

“Keep an open mind. You'll have a wonderful time,” my mother added in those final moments before shipping me off.
Visions of splashing in canoes through icy waters, crafting handmade treasures in rustic Western cabins, trekking through the woods and roasting marshmallows while the sound of Kumbaya or ghostly tales filled the night-time sky had danced across my imagination during the weeks of preparation.
I had been to several summer camps, so I had a pretty good idea of what to expect. I knew what I liked and what I didn't like. I didn't like KP. Kitchen patrol was not my idea of fun. In fact, any time I was told to help my mom wash the dishes at home, I became a master at conjuring up excuses to slip away. But at camp I was cabin-smart enough to understand that the things I could get away with at home with my liberal softy mom wouldn't work with my peers at camp. Carrying your own weight was just an unwritten law.
It was the artistic side of camp chores that floated my boat, and hangi fit the bill perfectly. Hangi was fun and totally different from other camp meals. Digging a hangi didn't even feel like KP.
Hangi and its culinary cousins - Pachamanca, Kalua and a New England clam bake - are all related by their manner and style of preparation. They are all based on digging and preparing an earthen fire pit used as a cooking chamber.
Cooking a meal underground might appear quite novel to a modern-day world, but the roots of such cooking are perhaps as old as man.
If the concept of cooking a sunken treasure captures your imagination, then the next step is as easy as unearthing a theme.
For a New Zealand Maori-inspired soiree, lay a hangi. For a Peruvian celebration, follow the old Inca tradition with a Pachamanca. If a Hawaiian flavor is desired, go with a sun-kissed tropical Kalua, or if an American theme is more your style, why not throw a New England clam bake? Perhaps, you could make it your very own Gulf Coast interpretation that marries our regional cuisine with this unusual cookery style for an upcoming summer shindig.
How to put down a hangi
1. Dig a hole in the sand.
2. Light a fire in the hole and heat up the rocks at the bottom. Don't tarry at this point; you'll need to work fast.
3. Place prepped food inside a soaked muslin or white-cotton bag, then place it inside a wire basket. Chicken, meat, potatoes, onions and corn all taste delish cooked in this manner. For more recipe and menu ideas sign up for Kathi Dameron's How To Create The Wow newsletter at http://www.letsentertain.blogspot.com
4. Cover the food, as well as the entire fire pit, with sand.
5. Allow the food to cook for two hours.
6. Don't forget where you buried your dinner.
7. Check local ordinances and be responsible when playing with fire.

Tasty Peppery Spinach Quesadilla

This is one of the most delicious and easy healthy dinner recipes that you will find. Not only is it extra yummy, but you don't have to stand at the stove all day muttering under your breath. You're done in about 15 minutes!

Here's what you'll need to create this quick and easy meal –
• 1 medium package whole wheat soft tortillas• 1 package of fresh baby spinach• 1 8oz package low-fat mozzarella• 1 can organic black beans• 1 Tbsp black pepper• 1 jar veggie salsa of your choice
First, you will heat the beans on medium low heat until they are hot. Preheat your oven to 350 degrees, and spray a cookie sheet or pizza pan with non-stick spray.
This really is one of the greatest healthy dinner recipes. There is practically no cooking involved! Plus your kids will actually eat the spinach when prepared this way! Chop your baby spinach finely.
Get 8 tortillas ready and spoon about 2-3 tbsp of the heated beans on one side of each tortilla. Sprinkle a dash of pepper on the beans, and add a tablespoon or two of the mozzarella cheese.
Place these in the oven, open, for about 8 minutes, or until the cheese is nice and melted. Take them out of the oven and add 1 to 2 tablespoons of spinach to each tortilla.
Fold the tortillas while the cheese is still hot, and cut each one into 4 quarters. You can dip these in the salsa, and they are yummy!
If you love a little spice in your food, sprinkle a dash of cayenne pepper on each quesadilla before you put it in the oven.
There are so many healthy dinner recipes you can find, if you just use your imagination and creativity. Enjoy!

Caviar nutrition

If you love caviar, but have no idea how to serve it, other than on a plate.... here is one idea, that is quick yet elegant: Caviar Hard Boiled Eggs:
6 hard-cooked eggs6 tablespoons caviar (red or black)1 tablespoon chopped chives or green onions1 tablespoon chopped parsley1 tablespoon mayonnaise or sour cream1 teaspoon freshly ground black pepper

Hard boil the eggs, and then shell them, cut them in 1/2 and remove the yoke. Mash these well and combine with the remaining ingredients. When it is thoroughly mixed together, spoon into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube, or whatever pastry tube you prefer..
This can be served on a bed of greens and some french bread for a yummy appetizer or add more eggs for a light lunch or meal.
You can also serve caviar with crackers.
Caviar Cream Cheese Dip: 2 cups cream cheese1/4 cup minced chives1 small jar black caviar
Blend and serve as dip with crackers...
You can get very creative with caviar, most people love to have it mixed in with other ingredients for a special treat

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Caviar by definition, is the salted roe of a large fish, usually sturgeon and is eaten as a delicacy. The Russian caviar is a favorite of many people. If you are just starting out with caviar, experiment and also get some great recipes from wherever you purchase your caviar, there are many specialty shops now, and there are many selling caviar online. The advantage to purchasing online, is that you can get many different types of caviar from around the world, why limit yourself to what is at the local store?
You can now organize your entire gourmet dinner online. With the fast shipping available and the internet anything is possible!.. If you are wanting to experiment more with gourmet foods and meals, try starting with caviar!

Haggis

You asked for it. You got it. This is my article on haggis. Actually no one actually asked me for it but you are going to get it anyway. Besides everyone loves pudding.
A word of warning. The following article depicts a meal that may make you sick, nauseous, and experience violent tremors. I had a similar experience from watching the Will Ferrell movie "Blades of Glory" yet I survived. Read on at your own risk.
Let us start with the bloody facts. We learn from Merriam Webster (m-w.com) that haggis is ":a traditionally Scottish dish that consists of the heart, liver, and lungs of a sheep or a calf minced with suet, onions, oatmeal, and seasonings and boiled in the stomach of the animal."
The heart, liver and lungs can also be referred to as the sheep's offal. Is it mere coincidence that offal could easily be spelled awful? I think not.
I must also ponder the question of whether or not it is really necessary to boil it in the animals stomach? Throw it in a Ziploc bag for goodness sake.
Haggis is often served with "neeps and tatties" which would be rutabagas and potatoes to you and me. Interestingly enough it is also often served with a dram or rather Scottish whiskey. I knew you would have to be intoxicated to eat Haggis.
If you will allow me to go off topic a bit, do I just have a dirty mind or are the slang words for rutabagas and potatoes eerily similar to slang words that we use for the female breast? Why is this?
I will move forward. Despite the fact that its origins go back centuries there is little evidence that haggis is catching on around the world. In fact since the mad cow scare in England you cannot import haggis from Scotland. It could be from the risk associated with mad cow disease or it could be because it tastes like baby vomit.
Another side note. Although I have a vast amount of experience with baby vomit I have never actually eaten baby vomit. Judging from smell and sight I can only imagine that baby vomit does not, in fact, taste good. Nor do I have any idea as to whether baby vomit is any worse or better than other types of vomit such as, big people vomit, cat vomit, or llama vomit.
If you go to Scotland on a search for the perfect haggis you risk being duped. Those wacky Scotlanders have a tradition much like our snipe hunting. They will send unknowing tourists haggis hunting. One website describes the haggis as a bird with three legs of varying sizes. Curiously enough the sound it makes sounds very much like "snipe."
A new sport that is going in front of the International Olympic Committee is Haggis Hurling. The current record for throwing a haggis is 180 feet 10 inches. The concept is simple. A man or woman attempts to throw a haggis as far as possible. The sport started when a man of sensible tastes decided to try haggis without drinking the Scottish whiskey beforehand and threw his plate as an involuntary response
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The poet Robert Burns has memorialized haggis in his poem "Address To A Haggis". Thus solidifying his elevated status as a great writer of poetry because if you can write a poem expressing affection for this dish you must be good.
Often described as pudding, Jell-o had once contemplated introducing a line of haggis pudding to its marketing mix but thought that kids might prefer butterscotch over sheep hearts. Even Bill Cosby could not push that stuff.
I think that just about covers it. What is next in this series of articles? Vegemite sandwich anyone?