Nesco All-in-One Food Dehydrator Kit, Model# FD50-WHC

Everything needed to dry fruit, vegetables, jerky and more. 500 Watts power plus patented coverage flow for even drying. No more rotating trays. U.S.A.

There are times when you just have to have that rack of barbecue ribs. Maybe they have been sitting in your freezer since fall and you just cant wait any longer, you just have to have those ribs. But with the cold of winter set in getting out to the grill is more of an exercise in survival making it hard to truly enjoy the barbecue experience. Throw in some snow and wind and the idea of cooking barbecue ribs on the grill goes out the door.

Now if your are truly hardcore you can put on your snow boots, bundle up in hat, coat and gloves, shovel a path out to the grill, get it lit and hope the wind doesnt blow it out. The next part may be even trickier; actually grilling the ribs. While barbecue ribs arent all that hard to make they do need constant attention. Standing outside in the cold and wind can make this difficult not to mention that its either getting dark out or the sun has already gone down. Grilling in the dark, even with a flashlight, is not easy because its hard to tell if and when the ribs are done.

Now this doesnt mean it cant be done because many a hard core griller has endured the elements to fix their favorite barbecue dish. But if this isnt youre idea of barbecue fun then there is an alternative. If you have a large crock pot or pot you can put on the stove you can be enjoying tender barbecue ribs in a few hours.

Heres how you do it.

Get your crock pot or large pot set up. Pour in some barbecue sauce then set your ribs in the sauce. You may have to cut your ribs into sections if you are doing a rack of baby back ribs. Pour the rest of the sauce over the ribs making sure to cover them well. You want to cook them slowly so dont turn the stove up to high. With a crock pot set them to high to get the temperature up and then turn them down to low and let them simmer. By cooking slow you are looking at letting them cook for two to three hours, or even longer. The flavors of the sauce will work deep into the meat leaving it moist and tender. It will also fill your house with the smell of barbecue, which is good if you like that kind of thing.

While this isnt exactly the same as cooking barbecue ribs on a grill it is a great way to enjoy the taste of barbecue even on the coldest of winter nights.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.

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Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

This is a non traditional turkey recipe for non traditional people. The subtle twist of tangerine makes this a bird to remember.

Ingredients:
10 pounds whole turkey, neck and giblets reserved
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all−purpose flour
2 cups Sausage, Apple and Dried Cranberry Stuffing Cooking

Instructions: You want to start off by preheating the oven to 425F. Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining stuffing. Tie the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2 of the butter (6 tablespoons) and season it with salt and pepper. Place turkey in a shallow roasting pan; roast for 25 minutes. While that is taking place, in a saucepan, melt the remaining butter (6 tablespoons) with the oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to 325F. Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine−oil mixture.

Roast the turkey for one hour before basting the turkey with the tangerine−oil mixture and pan juices (over the cheesecloth) every 20 minutes for 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180−185F. Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup.

Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits. In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the "roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. All that's left is to add chopped giblets and transfer to gravy boat and serve. Viola... One golden, tangy, and ready to serve Tangerine Glazed Turkey.

Justin Brown is the chief writer for http://baltimorecaterers.net of Maryland where you can find hundreds of free unique recipes and Baltimore's best catering service.

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Trail Food: Drying and Cooking Food for Backpacking and Paddling

PCKT GD WILDRNESS MED & 1STAID

In this article you will find some great hard to find cleaning
and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS
Before washing, it is essential that all stains be removed.
Sometimes Soap or hot water will set a stain and make its removal
impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN
BE DEADLY.
Commercial cleaning supplies can aggravate your allergies and
have long terms effects on your health. You can save on your
house cleaning bill with very good results using less toxic
substances.

Ammonia - cuts grease, cleans windows, Strip wax off floors.

Baking soda - cleans, deodorizes, polishes, and removes stains.

Bleach - whitens practically anything, removes mould and
mildew.

Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch
will remove.

*Grass stains: Dampen stain with cold water, and rub with plain
bar soap. (One without moisturizers). The stain should come
right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.
Drizzle with vinegar. Scour with toilet brush. Cleans and
deodorizes

Berry Stain: Place the stained part over a pot and pour boiling
water over it from a height of about 2 feet so as to strike the stain
with force. Plunge the stained part up and down in the hot water
until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe
hands with peach-stains on a good napkin, towel or apron. Stretch
stain over a pot of hot water and apply javelle water with a
medicine-dropper. Do not allow it remain too long in contact with
the fibres. Javelle water rots even cotton and linen. Apply
oxalic-acid solution to neutralize the alkali and rinse thoroughly
in hot water. Several applications may be necessary.

Tea And Coffee Stains.
Follow the same procedures as for berry stains above.
Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in
cold water. Rub with soap and wash. A paste of raw starch mixed with
cold water will remove these stains on flannel, blankets, and heavy
goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet
stains.

LIGHTSIDE
A man is driving up a narrow mountain road. A woman is driving
down the same road. As they pass each other the woman leans out
her window and yells, PIG!

The man leans out his window and yells, STUPID!
He keeps driving up the Mountain, comes around a corner, and
smashes his car after slamming into a pig in the middle of the
road.

Wood Furniture; To remove water stains, dab white toothpaste
onto the stain. Allow the paste to dry and then gently buff
with a soft cloth

COOKING TIPS, INFORMATION
WARNING: DEEP-FRYING CRAZE
People can do themselves serious injury attempting to
deep-fry their turkey. In the past deep-frying has burned down
houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with
this high risk method of cooking, besides the above, your turkey
can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is
3 1/2 minutes per pound. A big turkey is done in less then an
hour. If you are going to deep-fry your turkey use a commercial
pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best
results in roasting. Cooking time varies with preference.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour
does not penetrate more then 1 inch. If the meat does not reach
the desired colour during roasting, increase the heat to (500 F)
for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature
until it is nicely browned.
By Browning in an uncovered pan in a hot oven (450 F-500F).
By Browning in hot fat in a frying pan on the surface burner.
By Adding boiling water and cooking at boiling temperature until
the outside of the meat has lost its red colour.

Reasons For Cooking Meat
To develop flavour.
To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the
divider down to separate meat into uniform squares.
Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.
Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information
apply to both Canada and The U.S.A.

Canadas Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.
Visit www.hc-sc.gc.ca
You will also find links to other sites in reference to food.

Healthy Eating.
www.hc-gc.ca/nutrition

Food recalls and allergy alerts.
www.cfia-acia.agr.ca
or
www.inspection.gc.ca
Click on food recalls and allergy warnings.
You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.
www.canadian-health-network.ca
While at it why not check out the Guide to Active Healthy living. Click on;
www.paguide.com
You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking
and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

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Halloween has always been a favorite time of year for me. Not only is it my birthday, but the air is clean and crisp, the leaves have turned colors and its just a very pretty time of year.

Id like to share some fun Halloween ideas and recipes with you:

Halloween cookie cutters are a must. You can use these cookie cutters on bread to make Halloween sandwiches. Kids love jack-o-lantern shaped sandwiches. You can spread their favorite sandwich topping on the bread once its cut.

Purchase M&Ms from a store that sells specific colors. Buy orange and green M&Ms and then use them in your favorite chocolate chip cookie recipe substituting the M&Ms for the chocolate chips.

You can also put those same M&Ms in your favorite rice krispy treat recipe. Its amazing how these two colors transform recipes into Halloween recipes.

Look for mini cookie cutters. They can often be found in kitchen specialty shops. If you find pumpkin mini cookie cutters, these work great on cheese. Buy sliced cheese. Cut the cheese with the mini cookie cutters and then put the slice of round cheese on a Ritz cracker.

Prepare your favorite brownie recipe and then top with candy corn pieces.

Make hamburgers and use your cookie cutters on full size slices of cheese. Serve open faced so that the pumpkin or ghost shaped cheese is on top.

Many stores sell spinach pasta. Green pasta with red sauce is very Halloween looking to kids.
Make english muffin pizzas. Add sauce and cheese and then cover with pepperoni slices. Use pineapple chunks to make eyes, nose and mouth.

What would Halloween be without pumpkin flavored items? Here are a few pumpkin recipes for you:

Pumpkin Dip

2 8-ounce packages cream cheese, softened

1 large 30-ounce can of pumpkin

4 cups powdered sugar

2 teaspoons cinnamon

2 teaspoons ginger

Mix everything together and serve. Kids love to dip both fruit and cookies into this dip.

And what about pumpkin muffins? I love pumpkin muffins warmed with butter on them:

Pumpkin Muffins

3 1/3 cups flour

3 cups sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground ginger

1 cup oil

4 eggs

2/3 cup water

2 cups pumpkin

Mix all dry ingredients together in a bowl. Add the remaining ingredients and mix. Pour into muffin tins. Batter will rise, so only fill the muffin tins 2/3 of the way full. Bake at 350 degrees for about 20 minutes.
Decorating your table can be fun also. Use a combination of blacks and oranges. Use cat or witch shaped bowls. I have a friend who owns plates, creamers and tea pots in the shape of cats. You can also sprinkle your M&Ms and candy corn on the table. The kids can eat the decorations.

Enjoy Halloween with your kids and their friends at home with all of the above treats and ideas.

Audreys mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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Cheesecakes are a heavenly dessert, but they may not always turn out just the way you want. Here are some quick cheesecake baking tips to help your next cake come out looking like they were baked by a professional.

When baking the cakes, always remember that softened cream cheese is a prerequisite and is used in most cheesecakes today. You'll need to leave the it out at least 30 minutes before using it, but it's best to let it get to room temperature. The softer the cream cheese, the easier it is to mix.

Keep in mind that the cakes can also be made from ricotta, havarti, quark and twarg cheese among others. Although most of the recipes use cream cheese, occasionally you'll find recipes that require one of the latter. Be sure to let them also warm up and to follow whatever other directions the recipe may recommend for using them. For instance, if you use ricotta cheese, you may need to drain it if it is watery.

Don't over mix. Your filling should be custard like as oppose to cake-like. This is another cause of for cracking. Add ingredients such as berries and nuts last.

When cooking, always preheat the oven 15 to 30 minutes beforehand, 30 being better. This insures the oven will have an ambient temperature which also helps to prevent cracking.

And resist the urge to peak. You want the temperature to stay as consistent as possible. If you oven doesn't have a window, wait at least 30 minutes before you take a look and do it quickly.

Never go above or below the recipes recommended cooking temperature. If the temperature is too high or if you cook too long, you'll over cook and get a crusty topping--which also leads to cracking-- as oppose to a nice creamy top with a slightly brown appearance.

Springform pans are the perfect pan for baking cheesecakes. With a release clamp on the side, the cakes can be lifted out without cracking or crumbling. I also recommend wrapping the bottom with aluminum foil before any baking. The butter used to make your crust may start to slightly leak even when using a small amount. Before taking the cheesecake out, it's best to loosen the side of the pan with a spatula. Also the pan's non-stick coatings makes clean ups a breeze.

Follow these tips and you're sure to see improvements in your next great cheesecake.

Cedrick White is an avid baker and publisher of http://www.I-Love-Cheesecake.com which offers an assortment of delicious and delightful cheesecake recipes. Be especially sure to check out the large selection of chocolate cheesecake recipes. Go ahead and find one to bake today.

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