How to Store Raw Almonds

Whether you eat them raw or sprinkle toasted, crushed almonds over your green beans, almonds are one of the healthiest foods you can eat. This oval-shaped nut is high in monounsaturated fat -- the good fat we need -- and also is a good source of fiber, protein and vitamin E. The delicate, sweet flavor of almonds complements various dishes and makes for a tasty power snack. Raw almonds typically come shelled, although you can find almonds still in the shell. Unshelled almonds have a longer shelf life, but both need to be stored in the same way.

1
Place the raw almonds in a tightly sealed container, such as a small, plastic container. The high fat content in almonds makes them perishable and at risk of becoming rancid if not stored in airtight conditions.
2
Select an area to store your almonds that is away from direct sunlight, which will shorten their shelf life. Place the almonds in a cool, dry area, such as a pantry. The ideal temperature for the almonds would be below 40 degrees Fahrenheit and with less than 65 percent humidity. Under these conditions, almonds can last up to three months.
3
Store the almond container in the refrigerator, where they will last for up to six months -- the cold will keep them from becoming rancid. You also can store the almonds in the freezer in an airtight container or freezer bag, where they can last for up to a year.

How to Store Basil In the Refrigerator So That it Does Not Turn Black

Most herb enthusiasts keep a container of basil handy in a kitchen garden for quick harvesting. Fresh basil is a key ingredient in sauces and soups from spaghetti sauce to pesto and bruschetta. Though basil is best when fresh, the herb may be dried or pureed and frozen for use in cooking through the winter. Basil typically will turn black if stored in a refrigerator as a reaction to the cool temperature, but there are a couple of ways to keep this from happening.

Salt
1

Pour a layer of sea salt into the bottom of a clean, sterile 14-oz. glass container.
2

Place a layer of basil leaves on top of the salt.
3

Place a layer of salt on top of the basil leaves.
4

Continue to layer salt and basil leaves in the container until it is full. The salt has a drying effect that will pull water out of the leaves and keep them from turning black. Basil leaves will last indefinitely in the refrigerator if stored using this method.
5

Use the salt from the basil container as you normally would. Salt will not take on an herbal taste after being stored with basil for long periods.
Oil
1

Pour a layer of olive oil into a saucepan.
2

Heat the oil just enough so you can feel heat when you hold your hand over it. Olive oil should not be heated to the point that it produces smoke. Olive oil begins to break down at its smoke point.
3

Wash the basil and gently roll up a stack of leaves. Cut them with a sharp, thin knife. Basil leaves bruise very easily and will blacken if torn.
4

Place the basil leaves in the oil and remove the saucepan from the heat. Allow the oil to cool.
5

Pour the oil into a clean 14-oz. glass jar. Use the oil for salad dressing, oil-based sauces or flavored cooking oil. The oil should be stored in a freezer and used within a week. Bacteria such as botulism can grow in herb oils stored for longer than a week.

Easy Appetizers to Make Fast

Appetizers are the perfect offering for guests--whether they are expected or not. For those times when unexpected guests catch you off guard, whip up some easy appetizers in just minutes. By keeping a few convenient staples in your refrigerator and pantry, you can be ready to entertain on a moment's notice.



Biscuit Dough
1. Keep a couple of cans of refrigerator biscuit dough handy. Roll round biscuit dough with a rolling pin and a little flour. Top with marinara sauce and shredded cheese. Add olives, capers, and/or pepperoni. Bake according to package directions.
Cut a triangle of crescent roll dough into three smaller triangles. Wrap each triangle around a cocktail weiner and bake according to package instructions. Set out spicy mustard as a dipping sauce.

Melba Toast
2. If you have a few extra minutes, and a stale baguette lying around the kitchen, you can make homemade toast rounds. Simply slice the baguette, spread a little butter on the slices, and toast in your oven at 300 degrees Fahrenheit for about 25 minutes. If you don't have those few extra minutes, and you've been totally caught off guard with guests to feed, open up a box of melba toast. Keep a couple of boxes handy, as they are very versatile.
Spread the toasts with ricotta cheese, then top with roasted red peppers. Sprinkle with salt and pepper.
Spread the toasts with gorgonzola cheese and top with sliced canned pears.
Top the toasts with pesto, then add shaved Parmesan cheese.
Top the toasts with very thin slices of apple. Grate some sharp cheddar on top. Broil until the cheese is melted.

Fruits and Veggies
3. Small cubes or chunks of fruit can be turned into a delicious appetizer in no time--even if the fruit comes in a can. Skewer chunks of fruit and a few cubes of cheese onto toothpicks or bamboo skewers. Make a tangy dipping sauce with equal parts sour cream and mayonnaise and a dash of curry powder.

Have a stash of pizza rounds on hand. Spread cream cheese onto the 6-inch pizza rounds, and top with a variety of raw or cooked veggies. Even leftovers work for this appetizer. Sprinkle on some blue cheese or feta crumbles and bake at 350 F for about 20 minutes.