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When America thinks of girl scouts, they think of one thing: Girl Scout cookies. Every year, at the beginning of the year, millions cookies are sold all around the world. Every year we wait in anticipation to see if there are any new kinds of Girl Scout cookies. These cookies have created frenzy throughout the world, that doesn't stop until the last box is sold.

There are fourteen different kinds that come out each year. Often times, there are new cookies that come out and test the waters. Usually these cookies have failed, but there have been a few successful stories. Here are a list and brief description of each:

1. Thin Mint: The most enduring and universally familiar.

2. Do-si-dos or Peanut Butter Sandwiches or Savannahs: a sandwich cookie

3. Trefoils or Classic Shortbread: These shortbread cookies are shaped like the Girl Scout Trefoil design.

4. Tagalongs: These round cookies with a cookie center are covered with chocolate, having under their swollen chocolate surface an inner layer of peanut butter

5. Samoas or Caramel deLites: These consist of a circular vanilla cookie about 2inch in diameter with a small hole in the center

6. Golden Yangles: a sugar free cookie

7. Lemon Coolers: A reduced-fat cookie

8. Lemon Pastry Cremes: Pastry style sandwich cookies with lemon creme in the middle.

9. Thanks-a-Lots: Crunchy fudge coated treats, these cookies are circular and are about 3.5 inches in diameter

10. All Abouts: A shortbread cookie with a layer of chocolate on the bottom and featuring related sayings on the top.

11. Cartwheels: A cinnamon-oatmeal reduced-fat variety

12. Caf Cookies: A gourmet style cookie, coated with cinnamon

13. Classic Creams: A sandwich cookie made in the same style as Oreos, only the top and bottom are different colors

14. Double Dutch: A chocolate cookie dough with chocolate chips

These cookies are all very tasteful and delightful, but more so than others. As of 2004, the favorites were:

• Thin Mints (25% of total sales)
• Samoas/Caramel deLites (19%)
• Tagalongs/Peanut Butter Patties 13%
• Do-si-dos/Peanut Butter Sandwich 11%
• Trefoils/Shortbread 9%

All though the rest are quite tasty, they just don't seem to make the cut. Whether you enjoy thin mints, samoas, of tagalongs, there are so many different kinds of girls scout cookies; you should definitely find a favorite.

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Do you think of lasagna as a sublime gourmet sensation or a stodgy, school food staple?

In Tuscany I've tasted exquisite layers of meltingly tender, fresh pasta fusing into a poem with creamy béchamel and a sparing distribution of rich ragù. This traditional meat sauce of central and northern Italy is made with finely minced beef and chicken livers or pancetta and simmered gently for hours until the flavours mellow. In spring the delicate pasta sheets have been layered with tender artichoke hearts, béchamel and ham, a marriage of delicate flavours to delight the most gourmet palate.

Lasagna (having replaced its plural e with a singular a) is however a dish that has left home and travelled the world. It has made it into the mainstream of microwave meals, supermarket suppers and been massacred in the process. Thick, stodgy sheets of pasta sandwich oozing quantities of sauce and bear little resemblance to their Italian forbears.

To taste the real Italian lasagne that I'm describing, you must take a gourmet trip to Italy, visit the hills of Tuscany or Emilia Romagna with its rich, butter-based cuisine and multitude of fine restaurants. In Ferrara, Bologna or Parma or any other of its beautiful cities, you will be able to appreciate the delicacy of flavour, the melting texture with which genuine Italian lasagne can delight the palate.

Here the lasagne is only a part of a leisurely meal. In autumn you might have started with an antipasto of Parma ham and ripe figs, tasted some fettuccini with truffles, then sampled the lasagne, leaving enough room for your main course of a bistecca ai funghi porcini, steak with fresh porcini mushrooms harvested from the wooded hills around you.

Lasagne is a dish designed for feasting - to make it properly is time consuming: rolling out your own freshly made pasta to make sheets that are thin enough not to be stodgy, boiling it briefly a few sheets at a time; making fresh meat sauce and allowing it three or four hours to simmer unhurriedly; stirring a béchamel sauce carefully so it doesn't burn; lastly assembling all the different components and layering them, judiciously spreading just the right amount of sauce for the pasta to absorb and have a bit left over; adding in freshly grated parmesan to get the balance of flavours just so; baking it all in the oven for just the right amount of time for the flavours to meld into a divine whole. It is a labour of love made at home for special occasions or ordered in a restaurant where you know they do it well.

If you want to try your hand at making an authentic lasagna from Emilia Romagna, seek guidance from Marcella Hazan. Her cook books are the best I know to help you reproduce the flavours of Northern Italy at home. I confess to not having the patience for making my own fresh pasta and so do without lasagne altogether at home. I'm just waiting for an opportunity to get back to Italy so that I can indulge in a gourmet holiday, feasting on lasagna, porcini mushrooms and truffles!

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Taffy is an old-fashioned candy which has been made in one form or another for centuries. That makes sense, because it combines two of the most basic possible flavors and ingredients: sugar, and fat (ideally butter, but all too often confectioners use vegetable oil).

It's not just as easy as mixing the sugar and butter together, though. They have to be boiled together, but that creates a thick, sticky mass. Once you get that mass of sugar and butter, it has to be pulled and stretched over and over again. A long time ago the mass would have to be manipulated manually, which could take hours and was very taxing. Now, though, taffy pullers use a taffy machine, which consists of three bars that spin around each other.

This contraption pulls the taffy automatically, which saves a lot of effort for the candy maker and certainly reduced the price and increased the output of taffy. You've probably seen these machines when walking past home made candy shops; they can actually be kind of hypnotic to watch.

There's a good chance that you have heard of salt water taffy. This is actually kind of a famous invention that came out of Atlantic City, New Jersey. Contrary to popular belief, salt water taffy does not actually contain any amount of salt water.

Many different stories purport to explain the origin of the name "salt water taffy." One popular (albeit unlikely) explanation is that one David Bradley, confectioner, had his whole store flooded as a result of a huge storm. In theory, his entire supply of ordinary taffy was soaked with ocean water. Naturally he was quite put out about the whole thing, because it meant that his stock was apparently ruined. However, when a customer came in to ask if he had any taffy for sale, he despondently replied that he had only "salt water taffy." The customer thought it sounded great, bought some, and loved. When the store owner's mother heard the name, she loved it, and it stuck. Or maybe not. It sounds a little unlikely, but it's a nice story.

Taffy nowadays is made from corn syrup, butter, and glycerin, though the most common brands you'll find in stores--like Airheads and Laffy Taffy--contain palm oil instead of butter.

Taffy is a largely American phenomenon. In other countries it is extremely rare to find anything called 'taffy,' although there are many similar candies, like Starburst, Chewits, and Now and Later, for example, which could perhaps go by the same name.

One very popular type of taffy is the Airhead. Let me tell you a cool trick that you can do with one of those. As you probably know, Airheads come in little cellophane paper sleeve things. Just pinch one end of that little sleeve deal (unopened of course) and start flapping the candy up and down. It sounds stupid, but try it. As you continue to repeat this motion, the Airhead will get smaller and smaller. As it gets smaller, you may want to move your hand down the wrapper so that you maintain some amount of tension between your fingers and the candy.

If you do that for a while, you'll end up with this little compounded, compacted sack-of-flour looking thing, because you've condensed the long, thin strip of taffy into something tiny and magical. Then you can just chomp on that mother and be happy, and David Bradly would be proud of you, so help him.

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You have this empty corner in your kitchen now because you did a little remodeling and moved your microwave from a cabinet and had it installed over your stove. So, the space is empty and you are wondering how to fill it up. Well, you could actually fill it up in a beautiful way and add some practicality to your space all at the same time with bakers racks. One would be a very nice purchase.

How can bakers racks be both beautiful and practical? Well, let's first talk about how they are appealing to the eye. You see, they can be crafted from all sorts of stunning materials and styled in a number of different ways using stains, paints, accents, and hardware. For instance, you can purchase one that has a gorgeous antique appearance that is crafted from a combination of metal and glass, featuring a metal frame with an aged patina copper finish supporting glass shelving that has a slight tint to it. Or, you could get another that is more modern in its look crafted from wood that has a bold dark walnut finish and sleek, smooth lines.

In addition to those style choices, there are a slew of others as well including those that have a country feel, others that are more contemporary, some that are more artsy than anything else, and you can even get ones that are colonial in their look. There are transitional options as well that combine two, three, or four different style elements, perfect for spaces that do not have one clearly defined style to them.

Now that we know why bakers racks are pleasing to the eye, it is time to talk about what makes them functional. You see, they come with shelves where you can store any number of items and display different things as well. There are options that have table tops too that give you some extra work space and there are even selections that feature enclosed cabinets. These options are ideal for if you have items that you want to stow away including plates, glasses, and even smaller kitchen appliances like sandwich makers or mixers. If you want to have easy access to different cooking wines, then you could go with selections that are equipped with wine racks. That way when you are working on a recipe, you do not have to leave the room to get what you need for it.

If you like the idea of bakers racks and want to get one for your home, an excellent way to look into the different options is by going online for some comparison shopping. Browsing through the many is a synch since you just have to click through the online sites and their products. What you do buy will also be shipped right to you, so you do not have to fret about how it is going to be transported from place to place.

Ultimately, bakers racks are just a nice choice for putting in that empty spot in your kitchen because they are both practical and appealing to the eye.

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Mickey Mouse is one of my favorite cartoons from Disney when I was young. Besides that, I also like Minnie, Donald Duck and Goofy. He has the most charming appearance of all other cartoon characters. I still remember I went to Hong Kong Disneyland for a vacation and take photo with him and Minnie. It is a good memorable moment!

As the famous character is growing popular since the old days, many food merchandise items has been in the market such as Mickey Mouse Waffle Maker, Toaster and Sandwich Maker. Mickey Mouse Waffle Maker is one of the fun and cute appliance out there. It has many design and packaging. The most popular one is from Villaware. There are many types of waffle you can make such as one-at-time, 2-at-a-time, and 4-at-a-time waffle maker. You can make up to 4 slice of waffles.

By using a Mickey Mouse Waffle Maker, you can make your own favorite waffle recipes such as butter milk flavor, chocolate flavor, and so on. You can make it with your own special recipes also by using the same waffle maker. You need to change and mixed the require ingredients only.

Nowadays, most of the maker can make the shape of Mickey's face which is cute and attractive especially for kids. They will surely like to eat that as a snack or breakfast. Don't worry about the difficulty of making the waffle because it is very easy to be done and most of the waffle making instructions are easy to follow through.

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If you are looking for ways for healthy cooking for two a toasted sandwich maker or Panini maker is a good choice for quick easy meals. Not wanting another electrical appliance in the kitchen the All-Clad Panini Maker was the best choice for us. Most reviews claimed this stove top Panini maker was not only good at toasted sandwiches but also very good at grilling meats and vegetables. The stove top style is also easier to clean than electrical grills.

The All-Clad Panini maker is one of the smaller grills so it works well for just two people. It's dimensions are 17x11 inches and weighs 9.1 pounds. The actual cooking surface is 8.5X10.5 inches with 1 inch sides which easily fits two 4x5 inch sandwiches or three 1/3 pound hamburger patties. A good Panini maker needs to have some weight to it for even heating and browning. This toasted sandwich maker has a good weight for it's size and the press is as heavy as the pan. All-Clad has a good reputation and this toasted sandwich maker lives up to it's reputation. The grill and press heats quickly and evenly and nicely grills the food. It is important to preheat the pan and press on medium, or slightly below and to also spray grill and press with non-stick cooking spray after preheating. Be very careful where you pick up the press as parts of the handle will get hot.

Toasted sandwiches are so easy and can be made from a recipe or your imagination. For a good ham sandwich spray 2 slices of good hardy sourdough bread with non-cooking spray, layer on Swiss cheese, left over ham, canned roasted red peppers (be sure to pat them dry with a paper towel), onions, tomatoes and toast for 5-6 minutes. You can also make a healthy toasted sandwich with left over Thanksgiving turkey. Spread 2 tablespoons of reduced-fat mayonnaise on a slice of crusty Chicago-style Italian bread, layer thinly sliced turkey, artichoke hearts, drained and coarsely chopped, sun-dried tomatoes, roasted red peppers patted dry with paper towel, basil leaves and reduced-fat provolone cheese and toast.

We live in Oklahoma where the weather is unpredictable and the wind can blow for days and days. A Panini maker makes a good stove top grill which is a great alternative to charcoal or gas grilling. You can use it grill hamburger patties or meat like beef, chicken, or shrimp and not worry about wind, rain or snow! By preheating the pan and press on medium heat, each on separate burners, it will cook from the top and bottom, searing the meat to retain juices and cutting the cooking time it half.

For simple hamburgers, make patties, seasoned with seasoned salt, pepper and garlic and grill. Or experiment by adding 2-3 teaspoons of liquid smoke or 1 tablespoon Worcestershire sauce to a pound of hamburger before making patties then season with coarse black pepper and garlic powder and grill. The stove top grill will nicely brown the top and bottom of the burgers with out turning and cook the patties in 10-15 minutes.

Remember, a recipe is merely a guide. With something as easy to cook with as a Panini Grill you can let your imagination run wild!

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A whoopie pie appears to be something out of a dream. Its chocolate soft cookies sandwich a light and fluffy sweet cloud of delicious crème. It can get me drooling just thinking about it. Not only does it remind me of a fantasy dessert, but it reminds me of a fantasy movie....one movie to be specific.

Tim Burton's "Big Fish" has always captivated me. There has never been another movie like it. Its soft focused yet dark look captures the beauty and depth of an old adult fairy tale. My whoopie pies....well they look like something the characters would be chowing down on.

The beautifully soft and light yummy chocolate cookies remind me of the sweet yet dark nature that Tim Burton brings to his fairy tale.

The fluffy and very smooth and sweet inside reminds me of all the fluff and floof that the main character puts into his bigger than life stories. This is what creates the central force in his life, just as the crème is the central force in the center of these cookies.

"Just a glorified Oreo," you may say, but nothing is further from the truth. It is so much better. Its soft creaminess matches no other cookie. I'm not telling a big fish, I swear....I've brought the recipe to prove it.

It is as follows:

"Tell a Big Fish Whoopie Pies"*

Ingredients: 1 cup buttermilk, 4 tsp vanilla extract, 1 and ½ cup softened butter, 1 cup water, 2 cups confectioners' sugar, ¾ cup sugar, ¾ cup Splenda, 2 cups marshmallow crème, ½ tsp salt, 2 eggs, 2 tsp baking soda, 2 cups all-purposed flour, 2 cups whole-wheat flour, and ¾ cup baking cocoa.

1) In a large mixing bowl cream 1 cup butter, sugar, and Splenda until light and fluffy. Add eggs and 2 tsp vanilla extract and blend well. In another bowl put together the flours, cocoa, baking soda, and salt, add to the creamed mixture alternating with the buttermilk and water, beating well after each addition.

2) Drop by tablespoons 2 inches apart on baking sheets greased with a butter flavored cooking spray. Bake at 375 degrees for 8 minutes. Let stand for 5 minutes. Remove to wire racks to cool.

3) In a smaller mixing bowl, beat the marshmallow crème, confectioners' sugar, ½ cup of the butter, and 2 tsps of vanilla extract. Spread filling with a flexible metal spatula onto the bottom half of the cookie sandwich. Top with the remaining half of the cookies.

4) Enjoy with all the fantasy and richness of your own fairy tale laced with all the joy and glamour of your dreams come true.

* Base for this recipe is from Taste of Home and then I molded it from there.

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Whether you're looking for diet food that's filling as well as nutritious or light eats for summer, a well balanced chicken salad should fit the bill. The combination of vegetables with chicken supplies your body with the much required proteins, vitamins and essential minerals. Chicken meat is said to be the most nutritious meat after seafood. And when the salad's so easy to prepare and can be made in under half an hour, what more could you need? Just prepare the salad and serve on a bed of lettuce or fill it in a sandwich with bread.

This dish offers a lot of versatility. Use your imagination and prepare chicken salad with ingredients that catch your fancy. You have a variety of vegetables and fruits to choose from to go with your chicken. You make this dish to taste different each time you make by altering the ingredients or dressing. This is one diet food that people actually like to eat. Just find out which fruits or vegetables to add to your salad that's complement the chicken's taste and blend in with the entire dish to make it tasty as well as nutritious.

Here's a chicken salad recipe that combines the goodness of chicken with wholesome vegetables. You could use it as a sandwich filling or just eat it as it is.

First, you'll need Poached chicken for this recipe. Let's see how to make poached chicken -

- Chicken breasts on the bone, fat removed - 3 lbs

- Chicken broth - 6 cups

- Parsley - 10 sprigs

- Thyme - 2 sprigs

- Onion - 1 cut into two

- Carrot - 1 cut into two

- Celery - 1 stalk, cut into two

Take a pan and combine the chicken breasts with the vegetables, parsley and thyme. Pour the broth over this to cover and let it boil. Reduce the heat and cover. Let the chicken cook for at least 20 minutes. Turn off the heat and let the chicken cool down uncovered for about 30 minutes. Remove the chicken alone. Skin the chicken, remove the bones and dice it. You can refrigerate the chicken broth for later use.

Let's proceed to the Chicken Salad -

You'll need -

- Poached chicken - 4 cups

- Diced celery - 1 stalk

- Scallions julienned - 4 (you could also use diced sweet onions instead of this)

- Tarragon or dill - 1.5 tsp

- Fresh cut parsley - 2 tbsp

- Fresh lemon juice - 2 tsp

- Dijon mustard - 1 tsp

- Mayonnaise - 1 cup

- Pepper

- Cooking salt - 2 tsp

How to prepare -

Just combine the chicken with scallion, celery and herbs in a bowl. In another bowl, mix mayonnaise with lemon juice, mustard, pepper and salt. Mix both sets of ingredients and keep in the fridge before you serve.

Easy chicken salad ready in minutes!

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The most wonderful thing in this instantaneous living is to go home from work and make immediate, simple foods for everybody in an all-in-one counter-top equipment. This requires less time and energy to prepare amazing stuffs in your kitchen. In order to achieve this, all you need is the new Big Boss Grill.

I am referring about a grill set which can be utilized as a grill, waffle and omelet maker, for preparing sandwich, griddle, and many more. The principle is its 15 unique non-stick grill plate which easy to clean. In addition, the Big Boss grill has dual cooking surfaces which allow you to cook foods properly and have them ready right away.

Big Boss Grill Specifications
The Big Boss Grill is so small that it only reaches at 9-2/5 x 9-1/5 x 3-2/3 inches. It has a complete grill set which are: 2 recipe books, 2 grill plates, 2 waffle plates, 2 doughnut plates, 2 griddle plates, 2 omelet plates, sandwich plates and a plate storage rack. All these help you in preparing the tastiest foods in your kitchen in just a few minutes.

What to make using the Big Boss Grill?
If you prefer to eat eggs and pancake, just use the griddle plates and begin preparing on your breakfast meal. You can also make square-shaped waffles or small doughnuts for desserts. The secret is to out powdered sugar at the surface of the food. Get the sandwich grill plate and prepare bacon or grilled cheese sandwich. Furthermore, there are more than 50 recipes to select from in order for you to have the best meals out of your cooking experience. The cooking book "Cooking with the Big Boss" is greatly advised for everybody who like to be imaginative in cooking meals for their love ones.

Certainly, there are many meals you could cook with this new grill. What I love best about the appliance is its value. For only $60, you can get this all-in-one appliance in the internet. Also, the manufacturers of Big Boss Grill make it possible to make a three-time payment of $20 if you can't afford it in one time. That is definitely an amazing offer and value for your investment. Truly, the Big Boss Grill is indispensable for you.

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Even though I am vegan I must admit that I still love burgers. I certainly do not mean burgers made with ground animal flesh, I mean veggie burgers. I love the burger, I love the toppings, I love the bun, and I love the side dishes. And I love that it can all easily be vegan.

First comes the burger itself. You can, of course, make your own burgers. While I greatly admire those who do this, it is simply beyond my current culinary skill or enthusiasm. I purchase frozen veggie burgers from my local grocer. Most grocery stores carry some form of veggie burger, however a grocery store with more of a healthy food emphasis will likely have a greater variety. If you are vegan do be certain to find a variety of veggie burger which is vegan. A surprising number of veggie burgers contain such things as eggs and cheese. Generally, if I don't see the work "vegan" prominently displayed on the package I won't purchase it.

I tend to loosely categorize veggie burgers as denser or lighter. I consider vegan Boca Burgers to be a bit denser, and perhaps closer in consistency to a traditional meat burger patty. I consider most varieties of Gardenburgers and Sunshine Burgers to be of a lighter consistency. Lately I have been enjoying Amy's All American burger, which I feel is somewhere in the middle.

Heating a veggie burger with a microwave is fairly easy. It is probably best to consult the instructions printed on the box the burger patty comes in as to microwaving instructions for the specific product that you are preparing. I like to use a microwaveable plate to heat the patty on. Often I won't place the patty directly on the plate, but will place two wooden chopsticks under the patty. I do this because I have had plates break as a patty went from frozen to hot rather quickly. If the patty is frozen I'll heat for a full minute on one side, flip it over and heat for an additional 15 seconds or so. If the patty is not frozen I'll heat for slightly less time.

While the burger is heating I will simultaneously be toasting a bun. I like a sprouted whole wheat bun, but you can use virtually any type of bread, or none at all, to make a great burger. I like the bread and all toppings to be vegan. I won't stress this for every ingredient I list, but I personally like it all to be completely vegan.

You can certainly use the traditional condiments, and put ketchup, mustard, relish and / or pickles on your burger. There is a reason this is so popular. This certainly comes as close as I would want in taste to the meat burgers I ate years ago.

Mayo is another condiment many people enjoy on a burger, and there are some great vegan mayonaises out there including Vegenaise and Nayonaise. I've never liked mayo on burgers, but I do love it on Tofurky sandwiches. Go figure.

I don't often have vegan cheese on hand, but if I do I will add that. This is the one ingredient that you might want to heat along with the burger patty. I'd put it on after I flipped the patty for the last 15 seconds or so of heating, and would not start out with it on the frozen patty.

As some veggie burgers can be a little dry I will often add a topping with some oil such as olive tapenade, sun dried tomatoes in olive oil, or (if I have it) avocado slices. This will really add a lot of body and flavor to the burger.

A tomato slice is a fantastic addition to any burger. A nice red tomato slice looks fantastic and tastes great.

I always like to add a lettuce leaf or two. This adds a great crunch, and I always have some lettuce in the fridge.

A few slices of an onion can add a lot of zest to a burger. The classic onion for this would be a red bermuda, but I think any onion be it vadalia, white, or yellow, would be just fine.

Sautéed mushrooms are great on burgers. However, I've never put them on a veggie burger. It's too much work! My guess is that most people who are up to sautéeing mushrooms aren't eating frozen burger patties. Still, very tasty.

For some reason I like to have a little something on the side when I eat a burger. I don't know why, the burger is usually enough to eat, but I really enjoy a small side dish.

If you cut into a tomato for that tomato slice, why not dice up the rest of the tomato for a side dish. You can even shred up a bit of lettuce and voila!, you have a side salad.

Potato chips. I love potato chips. For me a little can go a long way, and I can stretch a smallish bag for one week of lunches.

And, finally, don't forget the pickles. If I have nice deli style spears I'll put one of those on the side. If I don't, I'll go with a few pickle chips, which I always have a jar of in the fridge.

So there you have it, an easy and delicious vegan lunch. Enjoy every sandwich!

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Ready for Thanksgiving? Do you have your turkey, your guests, and all of your other recipes in order? What are you waiting for? It's only a week away!

If you are entertaining at your apartment for Thanksgiving this year, you seriously better get to cracking. Trust me...you don't want to wait until the last minute to get things done because if you do...your life is going to get extremely difficult.

There are several steps that you can follow to insure that your Thanksgiving dinner will go off without a hitch and with the least stress as possible.

Get Your Guests In A Row- Check out your [BREAK] list of guests. Make a few calls and send out the emails. The first step to keeping your sanity is to find out who is coming and who isn't as soon as possible. Once you find out who is coming, divvy up the food bringing responsibility. It would be helpful to make a list of the traditional things needed and mark down who is bringing what, so that you don't get confused and end up with two dishes of dressing and missing a green bean casserole. Here is a quick sample list that may help you out:

-Turkey and Gravy (Typically that is the hosts responsibility)

-Mashed Potatoes

-Green Bean casserole

-Dressing/Stuffing

-Cranberry Sauce

-Pumpkin/Pecan Pie

-Rolls

-Salad

-Drinks

Shopping Spree- Hit the stores several days early. If you wait until the day or even a couple of days before Thanksgiving, you are truly asking for trouble. Not only will you run into a frantic, overcrowded, melee of destruction as soon as you hit that market parking lot, but you will more than likely not be able to find most of the stuff you need because the stores shelves will have already been picked dry by those who got their shopping done before you. Get to the store...Hurry! Time is running out.

The Turkey Prep- There is way more to a great Thanksgiving turkey than just popping the sucker in the oven for several hours, carving, and then gobbling it up. The proper prep of a turkey takes a little care. If you are going with a frozen turkey, you must keep in mind that when defrosting that frozen gobbler in the fridge, it takes an entire day for each 5 lbs. So if you have a 20 pound turkey...it's going to take 4 days to defrost.

Also, decide how you are going to cook the turkey and have all of the necessary tools ready. There are literally hundreds of ways to cook a turkey and each year new recipes and techniques are created. Generally, at 350 degrees, the roasting time of your turkey of average weight should be between 3 and 4 hours. Don't be intimidated, but it's more challenging than you'd think. Cook it too long and you end up with a dry turkey. Cook it too short and it could be unsafe to eat. The important thing to always keep in mind is that if the internal temperature of the turkey is between170 and 180 degrees, you should be safe and good to go.

For any turkey questions you can call Butterball's Turkey Talk Line at 1-800-Butterball

Clean, Inspect, Then Clean Again- If there is ever a time to make sure that you apartment is extra spotless and in perfect condition, it's now. No one wants to be sitting down to a hefty celebratory Thanksgiving dinner only to notice dust all over the backs of the chairs, or candy wrappers on the carpet. Clean like you are getting paid to do it. Make sure that your silver and glassware is polished and spotless. The kitchen and bathroom need to look institutionally clean. Make several runs with the vacuum to make sure you don't miss any spots. Dust in places you usually overlook.

Two Minute Warning - On the couple of days before your dinner, make sure to double check your lists and make sure that everything is covered. Run the vacuum over the carpet one last time. Check to make sure you are stocked up on everything from napkins and toilet paper to bottled water. Put everything in its proper place. And make that last minute store run...only if you have to...

Keep these simple steps in mind as you prepare for your awesome Turkey Day and you should be good to go. Thankfully, I am not entertaining this year. Woo hoo! No work for me!!! I'm sure I'll end up having to wash the dishes

Did you know....

- If a turkey looks up when it is raining it can drown

-The entire United States of America will go through 675 million pounds of turkey on Thanksgiving day alone

-The heaviest turkey ever raised was the size of a large dog at 86 pounds

-Turkeys' heads change colors when they become excited

-The five most popular ways to serve leftover turkey is as a sandwich, in stew, chili or soup, casseroles and as a burger

-"Big Bird's"feathers on Sesame Street are rumored to be from a turkey

Later Turkey's

For more information on apartment living, visit Apartment Home Living.com

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The healthiest way to cook bacon is in the microwave, but this is really effective only if you are cooking three to six slices, that is one or two adult servings. Place the bacon on a triple layer of paper towels on a microwave-safe plate, and cover with another double layer of paper towels. Microwave on high for two minutes, then check. Microwaving three slice for up to 3-1/2 minutes or six slices for up to 7 minutes will not create any carcinogens. Clean the microwave immediately after cooking bacon unless you like the lingering smell.

Frying or sautéing bacon is the only way you can cook slab bacon. Keep the heat set at low or medium. You can toss a lump of bacon in the frying pan and allow the heat the separate the slices, but you will need to separate them in the pan as soon as they begin to sizzle. Time to fry may be 10 to 20 minutes, depending on how much bacon you cook.

Soaking the bacon in water reduces the production of potential carcinogens, but you do not need this step if you cook the bacon slowly over low to medium heat and you stop cooking before it is burnt. Because of the high temperatures involved, you should not roast or broil bacon. Exposure to temperatures of 450-500º F (225-250º C) with exposure to air creates carcinogens.

Boiling bacon is a healthy way to prepare the meat. It creates no carcinogens, and it reduces salt content. Boiled bacon occasionally appears on British breakfast tables, but in the States it is reserved for seasoning vegetables.

As for the bacon-in-a-bag product you can find sitting on a non-refrigerated grocery shelf, I'm not sure I would touch it, much less eat it. Weeks and weeks of room temperature storage in a bag that may or may not be sealed may not result in food contamination, but it's bound to create free radicals.

There is, however, a sure-fire way to get around the problems of cooking bacon.

Much of the non-English speaking world eats bacon raw. If you are a guest in a German or Danish home or hotel and you are offered raw bacon for your breakfast, don't shrink in terror of parasites. Despite what you have read or heard, pork products in the European Union do not contain parasites (and, yes, I have seen raw European pork under a microscope), and you would also be safe in Australia or New Zealand. If you offered raw pork on your safari, however, try eating breakfast vegetarian."

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Surface Material: Speaking of surface options in the market, stainless steel and hard anodized aluminum prevail. Nonstick is another popular one as it will not spoil the food by sticking it on the pan, and it is easy to clean. Stainless steel surface is best when you want to brown red meats, fish or chicken. It is also good for simmering sauces. By its non-reactive and durable characteristics, stainless steel is the most effective surface. Even if it is harder to clean, the technique is to deglaze it after cooking, which will make it easier to clean without too much effort scrubbing it in the sink. Hard anodized aluminum surface can also sufficiently brown meats and is easily cleaned.

Cookware Material: Fully clad stainless steel pan is what you should be looking for. The manufacturer put good heat-conducting material such as aluminum or copper at the core and sandwich it with stainless steel in multiple layers or plies. By this the cookware will get good heat conductivity from aluminum or copper and durability from stainless steel. If the cookware is bottom clad, it will be cheaper but not as good as a fully clad one. In this case the aluminum is only on the bottom. The sides are entirely made of stainless steel, which is a poor heat conductor.

If you are deciding to buy a hard anodized aluminum pan, find out the aluminum content in it. The pure aluminum content should not be less than 80%.

Cast iron and ceramic could be your options. Cast iron heats slowly and holds heat longer. Ceramic cookware can be used both on the range and in the oven. Ceramic is lighter than cast iron and can be used in the same way.

Keep in mind that the design and color might be important but the most crucial part is the material and quality. Have fun cooking, Cheers!

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Few can brag about how delicious their bake beans are and the quality of the toots they create other than my wife Blanca's recipe. You will love her baked beans and it will increase the quality of your toots or your money back, wait you're not paying anything for this recipe.

The only requirement is that you must say this rhyme out loud while serving the beans to your family and guests. It kind of weird, if you promise to do that, your bake bean dish will turn out to be a scrumptiously delicious and a great hit, if not, well you're on your own. This is an old family legend dating back to Captain Cook's days or was it Pocahontas, well it was someone that carved their niche in history and was an expert tooter.

Here's the rhyme: "Beans, beans the musical fruit the more you eat the more you toot, the more you toot the better you feel, so eat Blanca's baked beans at every meal." Now wasn't that fun!

Ingredients

5 different types of beans

1 large can of butter beans

1 large can of red Spanish beans

1 large can of kidney beans

1 large can of pinto beans

1 large can of garbanzo beans

1 large onion, chopped

1 large green bell pepper, chopped

2 cup ketchup

3 tbsp apple cider vinegar

1 tbsp chopped garlic

¼ cup brown sugar

1-cup of molasses

tsp. powered mustard

2 bay leaves

½ pound of bacon-thick sliced

Cayenne pepper to taste, we like lots, you'll create a flame thrower.

Instructions:

Make sure you drain the cans of beans and rinse the beans. You can substitute the canned beans for dried beans but obviously you would have to soak the beans over night before you can use them.

Using a large bowl mix all the ingredients and place in a baking dish, preferably a Pyrex type and cover the bean mixture with aluminum foil, place in a pre-heated oven at 275 degrees. Cook for four to five hours, uncover the foil the last 30 minutes in the oven and serve piping hot, and let the tooting begin.An option is to put in a ½ teaspoon of baking soda in the bean mixture to reduce the effects of the beans, but then it couldn't be called a "Tooting bake bean recipe," could it?

Don't be afraid to break a little wind, or let one rip, or cut one loose. Hey farts are as old as life itself. When you get the urge and you're around people you want to impress or don't want to feel embarrassed, here are some little pet names you can use to break the ice, so to speak.

These little designates have been handed down through the centuries to describe plain old farts. It's a way of adding a little dignity to the event. When the situation arises just simply use the pet name like, "was that...flatulence"-this is used when you're around a bunch of med students, intellects, college professors and rich doctors "blanket bomb"-a must at pajama parties, "botty burp"- for dancers, all kinds of dancers, except in strip clubs, "bull snort"-bull fighters and most of the spectators, "cheek squeak"-librarians, and old maid teachers, "trumpet-sounding"-orchestra members and the conductor of course, "chemical warfare"- military commanders, and right on up to the Chief of Staff, of course he won't admit it, he will just say it's classified, "chili killer"-food servers at Mexican restaurants, "crunchy frogs"-rainforest guidesand Tarzan, "duck call'-hunters and good ole boys chewing tobacco, "fart combo"-fast food employees and must be executed in rapid succession, "fartrogen dioxide"- chemical engineers that possibly worked on atomic projects, "fickle fuzz"-bartenders and indecisive cops, " fungi maker"-mushroom farmers, and bat trainers," fire in the hole"- demolition experts and the gorkers watching, "flabbergaster"-anyone trying to impress someone, and then lethally blows it all, also news commentators sensationalizing, "fly breaking the sound barrier"-Testpilots, and a test pilot wanta a be, " foo-foo"-cook in a Chinese restaurant, "frump"- self-centered and egotisticcommercial landlords, "barking commands"- professional coaches,but with the crowds shouting no one will hear anyway, "cross wind"-commercial airline pilots that hope the flight attendants don't bring them coffee at that time of the toot, you might have heard one pilot say to the other, quite a cross wind today, well, the secrets out. "kabooms"-singers of fifties music, laughing gas- party guests that just can't stop laughing which sometimes produces repeated farting, Love puffs- disgruntled bakery employees, methane magic, landfill dozer operator, moon beam-hippies, and pot heads, morning thunder-teenagers that don't like to get up in the morning and dare you to come into their room, mouse squeaker-computer operators that look around at everyone else trying to pass theblame, "Casual perfume"- status seekers at a social gathering, "little pooh"- kids that can't takethe blame, and point to Winnie, "popcorn fart"-at least the beans didn't get blamed for this one, prison break-inmates that know that's the closest they ever get to getting out, "purple clouds", tornado chasers, and people that live in grass huts, putt-putts-the little old grandmas, and miniature golf players, "rectal turbulence"- people flying at thirtythousand feet and above and can't hold it in, rectum roar-zoo keepers, and lion trainers, "ripsnorter"-a beer drinking redneck with a pit bull by his side, "silent but violent"-someone you don't want to be sitting next to on a plane, train or automobile, or in church, "heavenly scent" priests, ministers, and rabbi's. There you go folks, now you use any of these pet names that fit the occasion and impress your colleges.

If there are any of you with Victorian Principles and this review offends you, well I say... don't worry be happy, laugh a lot, smile often, and toot wherever and whenever the urge hits you. Now that you know all these pet names you can be a hit at any social event and handle it eloquently if and when the occasion should arise and you need to break a little wind. Happy Tooting.

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Plates are those culinary items that are used to serve meals in homes, parties, restaurants, receptions and social gatherings. We have those for dinner, salad, soup bowls, bread bowls, cereal bowls, dessert bowls, saucers, platters and salvers in the market. They are made of ceramic materials. Of late, plastic disposable ones have been used to serve light meals and also as promotion items.

A plate rack is used to dry dishes after washing them and can be mounted on the dining wall to store the decorative dishes. It helps to use available space well and brings out a decorative art. It can be used for other purposes like working as a mail holder, storage of pots, bank sheets and magazines. This shelf-like object also supports decorative items and can be kept in different places around the house for aesthetic value, for example in the dinning room.

A Plate rack can be made of different materials depending on taste and preferences. There are those made of wood or metal and in the case of metal one should use stainless steel to prevent corrosion. The walls or the surrounding dictates the type of rack so as to maintain the beauty value, and just to cite an example, a wooden shelf is not the best to dry dishes on in kitchen.

The racks are durable, easy to transport, are made in different sizes. This sees to it that people with different needs are catered for. They are also made of different materials making it easy to acquire one, depending on your budget. Their decorative aspect makes them a basic necessity in a house. To know more about them, there is adequate information in the Internet that you can check out and this will help you get your desired shelf.

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Visit Alba in October and you'll be just in time for the local truffle festival. The streets will be packed with vendors, and the air thick with the scent of this delicious, edible fungus. Every restaurant in town will feature it's best truffle dish. Witnessing such a scene you would never guess at the relative scarcity of the truffle.

Every year farmers head out in the dead of night. They take their truffle sniffing pigs or dogs and steal off to the fields. The location of a truffle crop is normally a very closely guarded secret. Poaching is a genuine problem, and with good reason. A harvest of black market truffles could make a poacher wealthy and it could bankrupt the farmer. You see, ounce for ounce truffles are the most expensive natural food in the world. It's not at all unusual for this fungus to sell for as much as $250 dollars an ounce. According to Wikipedia the most expensive truffle of all was sold at auction for $330,000 dollars. As such there are some very strict laws regarding the harvest and sale of this prized edible. A truffle thief could end up in jail.

The cost of the truffle is due to it's scarcity. The truffle grows in symbiosis with trees. The fungus covers the roots of the tree and feeds off carbohydrates produced by its host. In return the fungus helps the tree absorb vital minerals from the soil. The truffle is actually the fruit of the fungus. Just as an apple is the fruit of the apple tree. Usually the host is an oak or a willow, but no one can figure out exactly what causes the fungus to take hold.

Natural growths of the delicacy have been greatly depleted by deforestation and environmental concerns like pollution and global warming. The yearly truffle harvest is less than a quarter of what it was a hundred years ago and it gets a little smaller every year. Scientists and farmers have tried in vain to reproduce the conditions necessary to propagate the truffle but to date no one has succeeded.

If you have a yen to try truffle now is as good a time as any. The harvest is getting smaller, and prices are getting higher. In fact, there's some fear that the truffle might dwindle off into extinction.

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Talking with a friend from the South, brought back memories for this pre-boomer about the local products I enjoyed as a kid. He thought a great after school snack was an RC Cola and a Moon Pie. My favorite, as a Philadelphian, was a Hires Root Beer and a Tastykake. It wasn't until we were older and started traveling that either one of us got to taste what the other liked as a kid because these were regional brands that were not best sellers, or in many instances not available, except in specific areas of the country.

Loving the foods from my hometown, I fondly remembered my favorites: Philly Cheese Steaks, soft pretzels, scrapple, tomato pie (the early local name for pizza) as well as a host of others. It was great fun recalling these gastronomical memories and my mouth watered as I yearned for just one taste, which would hardly be enough.

This got me thinking about food and drink from coast to coast. So I contacted a few friends who grew up in different parts of the country and did a bit of online research to come up with some of the snacks and drinks New Seniors enjoyed when we didn't have to worry about our waste lines or our cholesterol.

New Englanders' had a drink called Moxie which was popular until Coke (first formulated in Atlanta) and Pepsi (the alternative to Coke that moved from its North Carolina roots to New York City) began to make inroads against the stronger tasting Moxie. Even the endorsement of Boston Red Sox star Ted Williams' could not stop the slide of this once famous drink. That section of the country, as with other regions, had lots of flavored drinks produced by local bottlers.

In New York, besides Pepsi, there were lots of bottlers. Among them was Dr. Brown's a soda which appealed to the areas large Jewish population and spread nationwide because of it. In the Midwest, where carbonated soft drinks ("sodas") are called "pop," Vernor's Ginger Ale was popular as was Faygo, with all its flavors. Dr. Pepper was a big in the Southwest and there was Shasta on the West Coast. There were no diet drinks back then.

Any of these drinks was perfect for washing down our favorite sub sandwiches. But that's not what they were called everywhere. Grinder was the name for this Italian specialty in the Northeast. A Hero is what New Yorkers ordered. In Philly it was a Hoagie. New Orleans spawned the name Po' Boy, which was Poor Boy in St. Louis. Chicago had the Italian Beef sandwich. Blimpie, Torpedo, Rocket, Bomber and Zeppelin are all names used for this hearty sandwich that may change its ingredients, but not its shape, depending on the part of the country where it is made.

The differences by geographic areas are sometimes striking. By the same token you may surprised by the similarities of some items, except for the name the locals call it. Whatever the case, our memories tell us how much we enjoyed the tastes of our favorite foods and drinks from long ago.

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Whilst putting together this list of foods low in carbs I thought to myself, "this might take some time..." because the beauty of low carb diets is the fact that they are so flexible and broad.

This is great news for us low carbers, as knowing what foods we can incorporate into our own customized plans allows us total freedom with our low carb food diets from day to day, week to week!

This freedom of course, will ensure that those of us who are committed to losing weight and staying healthy through a sensible low carb diet will find the variation enough to keep us "excited" about our next meal (and therefore able to actually stick to our low carb diet.

Finally having this overview type of knowledge allows us to get a better understanding of the low carb diet as a whole. However, I must tell you that the following list of low carb foods is NOT exhaustive, as there are literally thousands more options available. I have merely attempted to give an overview for easy understanding and reference.

Therefore, if you'd like thousands more ideas, and some powerful tips and motivation to make your low carb diet a success, then please keep reading to find out how to get access...

List of foods low in carbs - Vegetables

Green vegetables are of course acceptable and can be very low in carbs, such as:

Spinach

Asparagus;

Lettuce;

Mustard greens;

Beet greens;

Turnip greens;

Parsley;

Kale;

Collard;

Bok choy;

Broccoli;

Cauliflower;

Celery;

Cucumber;

Cabbage - Green, red, or Chinese;

Mushrooms;

Sweet or hot peppers;

Yellow summer squash;

Zucchini.

Beets;

Carrots;

Red or yellow onions;

Watercress;

Kohlrabi;

Turnips;

Avocados;

Pumpkin;

Radish;

Brussel sprouts

List of foods low in carbs - Fruits

Fresh fruits are thankfully plentiful in most low carb diets. Fruits such as:

Melons,

Bananas,

Tomatoes,

Figs,

Lemons,

Limes,

Apples,

Pears,

Kiwis,

Plums,

Berries (all kinds)

Oranges,

Grapefruit,

Pineapple,

Tangerines

Fresh coconut and/or unsweetened coconut milk

List of foods low in carbs - Meat, Fish and Dairy

Eggs (but not more than 1 yolk daily) and egg whites are acceptable

Fresh fish two to five times weekly is not only a great source of protein, but also a recommended part of a low carb diet. Fresh fish such as:

Wild caught salmon,

Alaskan halibut,

Orange roughy,

Sardines,

Anchovies,

Chilean sea bass,

Trout,

Mackerel

Shellfish (such as shrimp, crab, clams, oysters, and lobster) is fine about once a week (although shellfish are common allergens and may also accumulate toxins).

Most meats are acceptable in moderation (which should be easy to moderate when you incorporate everything else on this list). Meats such as:

Lean red meat

Wild game (rabbit, pheasant, duck, goose, deer) once or twice weekly. Try to keep the fat off with the richer game, such as duck which is very high in natural fat.

Grass-fed beef that hasn't been treated with hormones or antibiotics.

Goat. Internal animal organs (such as liver, heart, pancreas, and bone marrow) are fine once or twice weekly.

Pickled herring

List of foods low in carbs - Flavorings, herbs and accompaniments.

Fresh garlic,

ginger,

turmeric,

cinnamon

Also, you are ok to use any other antioxidant, anti-inflammatory culinary spices with your low carb cooking. More herbs are fine to use such as:

Oregano,

dill,

thyme,

sage

List of foods low in carbs - Oils

omega-3 fatty acids

Canola,

flaxseed,

walnut oils

List of foods low in carbs - Others

Soy foods and soy protein powders

Brown rice and rice protein powder (watch the carbs in this one)

Seeds or fresh olives.

Tea, especially green tea.

There you have it, my overview of the official low carb foods that are perfectly acceptable to use in your low carb diet. Of course, it is still important to monitor your carb intake, but with the right guidance and this list as reference, you will have no problems sticking to your low carb diet and actually enjoying the huge amount of choice us low carbers have before us!

But a list of foods low in carbs is NOT enough to actually make your low carb diet a success on it's own. You need to make sure you don't make the common mistakes that 99.9% of low carb dieters make, and you will always need exciting new recipes at hand to keep your low carb diet varied and interesting, so that you don't get bored and throw in the towel.

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Are you sick of wasting money at a restaurant because you want a panini sandwich? Not any more!

The other day I took out my George Foreman grill and thought of an idea. Why can't I use a George Foreman grill as a panini maker! This was a great little money saver invention that I will use for a long time.

When you want a panini sandwich, follow these quick and easy steps:

1) Place something flat under the front two legs to level the George Forman grill

2) Spray top and bottom of grill with spray oil such as Pam or a generic (generic will cost less and work the same in the end)

3) Place meats and cheeses (you may also use any vegetables) on the bread and place the other piece of bread on top.

4) Close lid and plug the George Forman grill in and turn on.

5) Cook sandwich on a diagonal to get the perfect panini grilling marks.

6) cook until the top of sandwich is golden brown on top.

7) Place panini onto plate and enjoy!

When I made my panini sandwich, I took two pieces of bread, 2 pieces of cheese, and 6 pepperoni slices. I then placed the sandwich on the panini grill and then I waited till the grill marks appeared and the cheese to melt.

The panini was amazing and a must try!! If you prefer to have more taste to the sandwich, you may want to butter each piece of the panini instead of spraying the George Forman grill.

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One of the most frustrating things about creating a sandwich is that it can sometimes become so messy when it comes to stuffing the ingredients. However, one way for you to create sandwiches that actually stay together when you eat it is by using a sandwich press. Sandwich makers can help you create the best tasting as well as the best looking Panini sandwiches you'll ever have.

The normal way of creating a sandwich would include heating up the appliance or grill, choosing the right type of bread that you like and then placing the ingredients you would like on your sandwich. You can add different types of meat, cheese, vegetables or other types of food items that you can think of.

There are many advantages to getting your very own sandwich Panini maker. For one, when you get your own sandwich grill, you manage to create a more presentable sandwich. Using a press will help you place a good amount of filling on the bread. When you press them inside the appliance, you can go ahead and somewhat secure the filling by pressing them down. You can also add cheese and have the grill melt them and act as glue to your filling, holding it together.

Another benefit is that you can be more experimental when it comes to the ingredients. With your very own sandwich press, you can try out different types of filling according to your taste and preference. Some sandwich grills even provide room for varying sizes of bread. You can toast small breads or larger ones that provide more room for fillings. Moreover, a Panini press can help you create healthier sandwiches because most of them are made with a non-stick surface so you won't have to add too much grease to make sure they don't stick. However, you can lightly spray vegetable oil or butter just to make sure they won't stick.

You can find many different types of sandwich makers in the market today. All you have to do is consider your needs and uses before picking out the right Panini press for your very own kitchen. You can find plenty of them in your local stores or you can also go online if you want to get a good bargain.

Choosing the right sandwich press takes time, but once you find one, you should be able to enjoy the comfort of being able to create your favorite sandwiches through your sandwich maker.

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Do you have recipe book after recipe book lined up on your kitchen counter taking up valuable counter space? Do you have a recipe drawer you throw your recipes in, and never able to locate the recipe when you need it? What are you plans for your recipes from My Country Kitchen?

The staff of My Country Kitchen love organized recipes that make your life easier. Computerized recipes make it easy to find recipes, stay organized and reduce the stress in your life. Create the following categories for your personal computerize recipe database.

Appetizers

Beef

Beverages

Breads

Breakfast

Cajun

Cakes

Candy

Chicken

Condiments

Cookies

Crock Pot

Desserts

Food Mixes

Fruits

Holidays

Italian

Jam/Jelly/Preserves

Copy Kat recipes

Marinades/Rubs

Mexican

Oriental

Pasta/Rice/Beans

Pies

Pork

Potatoes

Salads

Sandwiches

Sauces/Creams/Dressings

Seafood

Soup

Turkey

Veal

Vegetables

What I suggest is to mark off time on your schedule to enter your recipes on the computer. Say 30 minutes a day or week, etc. Always remember to back up your recipe database.

Make a new document for each recipe and then save that document under the specific category on your recipe database.

Make a file for all your cooking tips.

Make a file for all your meals/grocery list you receive from My Country Kitchen.

Go through each cookbook and enter your favorite recipes on your database under Cookbook recipes. Unless the cookbook has sentimental value, sale your cookbooks. This will decrease your clutter. For the cookbooks that you are going to keep, make a chart with these subtitles: Recipe Name; Cookbook Name; and Page Number. This will allow you to find recipes in cookbooks easier.

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Bread machine recipes provide the easiest way to enjoy fresh hot bread from the comfort of home. You'll be happy to know that the machine does all of the work for you! You simply toss the required ingredients into the machine and walk away.

Three hours later you'll get to enjoy fresh hot loaf that has been making your mouth water. Why would you ever want to use anything else? Sure, preparing and kneading the dough yourself is a great way to relieve stress, but the shortcut of using a bread machine is one that cannot be matched. What will technology think of next?

The beauty of such machines, such as the Panasonic SD YD250 automatic bread maker is that they are all designed with the same purpose; to produce a hot, succulent loaf of bread that is ready to eat the moment the machine has turned off. You can make a huge variety of loaf products as well.

You do not have to limit yourself to a regular loaf of white one. Why not try homemade cinnamon roles, sticky buns, rolls, loaf sticks or even pastas? It will be a great treat for your entire family and you can even make some baked treats to give to friends. They will most definitely be impressed with your culinary skills.

Most loaf makers have free bread machine recipes that are included with the purchase. There are sweet bread recipes such as those used for sticky buns and cinnamon roles. There are roll recipes for those wonderfully flaky, French croissants, with the beautifully soft interior and the buttery crust.

It is a bonus gift on top of the maker. To make things even easier, there are box mixes that you can buy that take all of the guess work out of measuring. All you do is buy the box mix in the store and follow the directions. They are designed especially for a loaf maker machine. No longer will you have to knead and shape the dough yourself. The machine does all the work for you!

You are crazy if you do not go out and immediately purchase a bread making machine. The Zojirushi bread maker is a great brand and it comes with free bread machine recipes so you can enjoy all the great breads you could possibly want.

You will be amazed at how easy it is to produce fresh loaf this way. To make things even easier, buy yourself a box mix. Your friends will be delighted to receive a loaf of your homemade loaf as a wonderful gift.

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There are two ways in which chickens or poultry can be cut up, one for home use and the other for professional use. The technique can be learned quite easily and it's a useful skill to have.

The advantages are that it is more economical to cut up chicken or poultry yourself than buying in portions, and you can cut the way you want them in any various combinations such as drumsticks with or without the thigh, or breasts with or with the wings, etc.

A key point to remember is to feel the joints when you have to sever sinews and cartilage. To cut through bones, ideally a serrated knife or poultry shears are used.

The method that is common and popular amongst home cooks is as follows:

Basically there are eight steps to cut up the chicken or poultry. Firstly, by using a large sharp knife, free the leg by carefully cutting the skin between the body and the leg. Cut through the skin as far as the joint, bending the leg outwards with the hand. Then twist the leg until the ball of the joint springs out. After that, cut through the joint, pressing lightly. Cut through the leg at the knee joint to separate the thigh from the drumstick. Separate the wing at the shoulder joint, cutting off a small part of the breast with it. Press quite firmly to split the collarbone and divide the back parallel to the backbone. Cut across the back at the middle point, breaking the backbone with short movements of the knife. Finally to separate the breasts, carefully cut left and right along the length of the breastbone.

The professional cooks have a different method of cutting up chickens or poulty and the following method is based on 1-3/4 pounds poultry, in order to achieve portions of equal size:

In eight steps, firstly make a cut approximately 3/8 inch deep across the back under the shoulder blades. Cut along the backbone at a right angle to this and remove the "chicken oysters", which is the tender part whose quality matches that of the breasts. Cut through the skin between the body and the leg. Spread out the leg and cut through the joint. Chop off the outermost section of each wing, cutting through the joint with a small chopper or large knife.

Remove the wings with some breast meat, along the breastbone and wishbone as far as the joint. To remove the breasts, first hold the chicken firmly by the wishbone and cut along the breastbone. Turn the carcass 180 degree, then loosen the breast from the front along the wishbone as far as the joint. Take off the breast, making a cut from the joint to the end of the breastbone.

The legs are left in one piece and the wing tips are removed, for the sake of appearance.

The number of individual pieces depends on the size of the chicken. You can use the remainder of the carcass to make stock, soups and sauces.

The two methods above are simple to master and whether you choose to cut your chickens simply or professionally, these are the correct methods to follow.

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