Vegetarian burgers unlike burgers made of meat are a healthy and substantial food. There are several ways to make a vegetarian burger and I will list the way I like mine made.
The first is a vegetarian burger recipe, for one, that not everyone will like because it has onions:
Ingredients:
1 small onion chopped fine
1 very small or half of a medium size bell pepper (green, red, yellow does not matter)
1 small shredded carrot
1 cup of cooked dark beans (drained can of kidney beans is fine)
salt and pepper to taste.
Procedure: Place chopped onions, peppers and shredded carrots into a bowl and add the beans. Mash all of the ingredients together thoroughly. The beans will act as the base for the burger keeping all of the other ingredients together. Form into a burger. Dip the formed burger first into milk (vegans use soy milk) then into either cracker, corn flake or bread crumbs. In a skillet heat about one tablespoon of olive oil. Place the burger into the olive oil to fry. Brown it on both sides and serve on a bun with a slice of tomato and some lettuce. If you love onions place a thin slice of onion on it too. You can serve this with any kind of side dish you like along with a slice of pickle.
The second is a vegetarian burger recipe for one that is a little different and is not for the onion lover.
Ingredients:
1 very small or half of a medium size bell pepper chopped finely (green, red, yellow does not matter),
1 small shredded carrot,
1 small tomato diced
1 cup of cooked brown or white rice
salt and pepper to taste.
Procedure: Place the chopped pepper, shredded carrot and diced tomato into a bowl and add the 1 cup of cooked rice. Mash all of the ingredients together until firm and form into a burger. Fry in skillet with one tablespoon of olive oil. If you choose you may dip the burger into some milk (vegans use soy milk) and then into cracker crumbs corn flake or bread crumbs before you fry it but it is not necessary because the rice will brown. Serve on a bun with a slice of tomato and some lettuce. You may use any side dish you like with this burger along with slices of bread and butter pickles.
I use carrots to make this vegetarian burger recipe juicier. Although in these there is something about the carrot that makes the burger tastier. For variations on these recipes add other ingredients such as mushrooms, cooked mashed pumpkin or butternut squash or any other veggie that you enjoy. A variation of these recipes makes for a much more enjoyable burger each time you make it and eat it.
The rice or beans in these recipes take the place of meat and add substance to the burger. The beans in this recipe is lower in calories but the rice is easier to form and cooks up more solidly thereby, making the consistency of these two burgers a little different. These recipes contain not only healthy ingredients but they are tasty too. Try both of these vegetarian burger recipes and choose your own favorite.
Wendy Pan is an accomplished niche website developer and author. To learn more about vegetarian burger recipes, please visit Free Vegetarian Recipes for current articles and discussions.
Article Source: http://EzineArticles.com/?expert=Wendy_Pan
Author: Wendy pan
Find lower price kitchenware @ readyrecipe shop
Saturday, October 11, 2008
Meat Fondue Recipes
If cooking meat in a pot of hot oil sounds like a great way to spend a Saturday night, then let me share a few meat fondue recipes with you.
When most people think of fondue, they come up with an image of people sitting around a hot pot with little forks. And they're usually dunking pieces of French bread or vegetables into some cheese. Another popular version of fondue is made with chocolate. You melt the chocolate in the fondue pot and then dip small pieces of fruit or cake into it. But did you know that you can also make meat fondue recipes?
The key to meat fondue recipes is the oil. Peanut oil is the best oil to use in your fondue pot for both flavor and safety. Peanut oil has the highest flash point of the most common cooking oils. That's good because you want to make fondue, not set the house on fire. It also adds a nice subtle flavor to the meat.
Fondue is all about the prep work. No matter what type of meat you choose, whether it's filet mignon, pork loin or chicken breast, you're going to want to cut it into bite sized cubes. Do this in advance so that you can relax during your meal. You might want to prepare a plate of raw meat for each guest and leave it in the refrigerator until dinnertime. Always use caution when handling raw meat.
Heat the oil to 350 degrees in a stainless steel or cast iron fondue pot. Save the ceramic fondue pot for chocolate fondue because it will likely crack when filled with hot oil.
Next you should skewer a cube of meat with your fondue fork and slowly lower it into the pot. Let it cook for 1-3 minutes. The exact cooking time depends on the choice of meat and the desired doneness. Start with one cube of meat and see how you like it, then adjust your cooking time. Longer cooking time for well done, less cooking time for rare, etc.
The best part about meat fondue recipes is the dipping sauces. You'll need to put out at least three dipping sauces for your guests but five is even better. Dipping sauces can also be prepared in advance and be sure to give each guest their own bowls. Nothing spoils a fondue meal quicker than someone complaining about double dipping.
Here's some dipping sauce recipes to get you started.
Bearnaise Sauce
* 1 tablespoon Shallots (chopped)
* 1 teaspoon Fresh Parsely (chopped)
* 1/4 teaspoon Thyme
* 1/4 teaspoon Tarragon
* 1/4 cup Dry White Wine
* 1/4 cup Tarragon Vinegar
* 3 Egg Yolks
* 1/2 cup Butter
* Salt and Pepper to taste
Add Shallot, Parsley, Seasoning, Wine and Vinegar to a pot
Boil mixture until reduced by 1/2
Strain liquid and cool
Beat in Egg Yolks and Butter
Mixture should be consistency of Mayonnaise
Hollandaise Sauce
* 4 ounces Butter
* 2 Egg Yolks
* 1 teaspoon Lemon Juice
* 1 teaspoon Water
* Salt to taste
Melt Butter - Do not brown
Remove from Heat
Mix rest of ingredients in blender
Spoon out bubbles from butter
Add butter to running blender
Horseradish Sauce
* 2/3 cup Whipping Cream
* 1 teaspoon Horseradish (grated)
* 2 Green Onions (chopped)
Whip the Whipping Cream
Mix in the rest of the ingredients
Chill for at least an hour
There are lots of different options and combinations when it comes to making meat fondue recipes. Choosing beef, pork or chicken is only the beginning. There are also many different dipping sauces to choose from too. But the best part about meat fondue recipes is trying them all.
Are you looking for even more meat fondue recipes? Then visit http://www.GoFondue.com it's loaded with tons of free fondue recipes, tips and cooking instructions.
Article Source: http://EzineArticles.com/?expert=Anthony_Tripp
Author: Anthony Tripp
Find Cheap Kitchenware @ readyrecipe shop
When most people think of fondue, they come up with an image of people sitting around a hot pot with little forks. And they're usually dunking pieces of French bread or vegetables into some cheese. Another popular version of fondue is made with chocolate. You melt the chocolate in the fondue pot and then dip small pieces of fruit or cake into it. But did you know that you can also make meat fondue recipes?
The key to meat fondue recipes is the oil. Peanut oil is the best oil to use in your fondue pot for both flavor and safety. Peanut oil has the highest flash point of the most common cooking oils. That's good because you want to make fondue, not set the house on fire. It also adds a nice subtle flavor to the meat.
Fondue is all about the prep work. No matter what type of meat you choose, whether it's filet mignon, pork loin or chicken breast, you're going to want to cut it into bite sized cubes. Do this in advance so that you can relax during your meal. You might want to prepare a plate of raw meat for each guest and leave it in the refrigerator until dinnertime. Always use caution when handling raw meat.
Heat the oil to 350 degrees in a stainless steel or cast iron fondue pot. Save the ceramic fondue pot for chocolate fondue because it will likely crack when filled with hot oil.
Next you should skewer a cube of meat with your fondue fork and slowly lower it into the pot. Let it cook for 1-3 minutes. The exact cooking time depends on the choice of meat and the desired doneness. Start with one cube of meat and see how you like it, then adjust your cooking time. Longer cooking time for well done, less cooking time for rare, etc.
The best part about meat fondue recipes is the dipping sauces. You'll need to put out at least three dipping sauces for your guests but five is even better. Dipping sauces can also be prepared in advance and be sure to give each guest their own bowls. Nothing spoils a fondue meal quicker than someone complaining about double dipping.
Here's some dipping sauce recipes to get you started.
Bearnaise Sauce
* 1 tablespoon Shallots (chopped)
* 1 teaspoon Fresh Parsely (chopped)
* 1/4 teaspoon Thyme
* 1/4 teaspoon Tarragon
* 1/4 cup Dry White Wine
* 1/4 cup Tarragon Vinegar
* 3 Egg Yolks
* 1/2 cup Butter
* Salt and Pepper to taste
Add Shallot, Parsley, Seasoning, Wine and Vinegar to a pot
Boil mixture until reduced by 1/2
Strain liquid and cool
Beat in Egg Yolks and Butter
Mixture should be consistency of Mayonnaise
Hollandaise Sauce
* 4 ounces Butter
* 2 Egg Yolks
* 1 teaspoon Lemon Juice
* 1 teaspoon Water
* Salt to taste
Melt Butter - Do not brown
Remove from Heat
Mix rest of ingredients in blender
Spoon out bubbles from butter
Add butter to running blender
Horseradish Sauce
* 2/3 cup Whipping Cream
* 1 teaspoon Horseradish (grated)
* 2 Green Onions (chopped)
Whip the Whipping Cream
Mix in the rest of the ingredients
Chill for at least an hour
There are lots of different options and combinations when it comes to making meat fondue recipes. Choosing beef, pork or chicken is only the beginning. There are also many different dipping sauces to choose from too. But the best part about meat fondue recipes is trying them all.
Are you looking for even more meat fondue recipes? Then visit http://www.GoFondue.com it's loaded with tons of free fondue recipes, tips and cooking instructions.
Article Source: http://EzineArticles.com/?expert=Anthony_Tripp
Author: Anthony Tripp
Find Cheap Kitchenware @ readyrecipe shop
Saturday, October 4, 2008
Delicious Texas BBQ Recipes
Of course, every people have their own popular meal, which may be known by referring to them. We can see Arab meals, American meals, Asian meals, and much more. One of those famous meals around the world is Texas BBQ of beef brisket. Initially, useful information about the origin of this meal is good before proceeding in the recipe.
During the years 1800-1900, some of German immigrated to Texas, while they inserted their residence in the industry of Texas cattle industry. Actually, this industry was so successful due to their skills in making sausage and butchering. In addition, their skills included their unique recipes of beef brisket. For your information, a unique recipe of this popular meal will be provided.
Ingredients
The ingredients are one tea spoons black pepper, half tea spoons dried savory, two tea spoons dried basil, two tea spoons onion powder, two tea spoons garlic powder, two table spoons brown sugar, two table spoons dry mustard, three-fourths tea spoon dried coriander, half tea spoon ground cumin, four table spoons salt, and 7-10 lb untrimmed beef brisket with fat on one side.
Proceeding
First, all the above-mentioned ingredients, except the brisket, can be put in ziplock bag. Then, you can seal and shake them deeply. And then, rub approximately ¼ cup of the mixture well then do store it during the night.
Method of Cooking
Put about 5-10 lbs of charcoal in a smoker. Do soaking mesquite, pecan, hickory, or fruitwood chips in a pan filled with water for just 30 minutes. Remember that the entire proceeding needed to be slowly, so you may begin it during evening.
Sprinkle the charcoal with wood chips to be able to light them in easy way. Then you can add a few more until you see the fire is going well. Do not try to use charcoal lighter fluids or other lighters, otherwise the brisket will taste like the lighter used! Another tip, you have not to let the smoker's water pan go dry.
When you notice that the coals turned grey, do put the brisket on the smoker, fat side up. You can permit it to smoke for about 4-5 hours. Do add chips more via the cooking. Do not try to let the water dried. Then, do double wrap the brisket with a piece of aluminum foil, put it to one side, during your building of a new fire. You can permit the brisket to cook on this new fire, say for more 8 hours. For your keen, no need to add chips to this new fire any more.
Carefully remove the beef brisket from the smoker and allow it to stand for at least quarter of an hour before slicing. When you are ready to eat, unwrap the brisket and slice diagonally across the grain in about 3/8" slices. Trim off any excess fat. One beef brisket will serve 10 or more people. If you carefully follow the recipe above, you are in for a real treat using this recipe for Texas BBQs!
At last, you can carefully do removing the brisket from your smoker, permitting it to stay for just ¼ hour before try slicing. On the table, while your family members are gathered, you can unwrap of the brisket and slice diagonally across that grain in approximately 3/6 inch slices. Remember that only one beef brisket can be sufficient for more than 10 persons!
Gary Pearson is an accomplished niche website developer and author.
To learn more about recipes for Texas bbq visit Top Texas Food for current articles and discussions.
Author: Gary Pearson
Article Source: http://EzineArticles.com/?expert=Gary_Pearson
During the years 1800-1900, some of German immigrated to Texas, while they inserted their residence in the industry of Texas cattle industry. Actually, this industry was so successful due to their skills in making sausage and butchering. In addition, their skills included their unique recipes of beef brisket. For your information, a unique recipe of this popular meal will be provided.
Ingredients
The ingredients are one tea spoons black pepper, half tea spoons dried savory, two tea spoons dried basil, two tea spoons onion powder, two tea spoons garlic powder, two table spoons brown sugar, two table spoons dry mustard, three-fourths tea spoon dried coriander, half tea spoon ground cumin, four table spoons salt, and 7-10 lb untrimmed beef brisket with fat on one side.
Proceeding
First, all the above-mentioned ingredients, except the brisket, can be put in ziplock bag. Then, you can seal and shake them deeply. And then, rub approximately ¼ cup of the mixture well then do store it during the night.
Method of Cooking
Put about 5-10 lbs of charcoal in a smoker. Do soaking mesquite, pecan, hickory, or fruitwood chips in a pan filled with water for just 30 minutes. Remember that the entire proceeding needed to be slowly, so you may begin it during evening.
Sprinkle the charcoal with wood chips to be able to light them in easy way. Then you can add a few more until you see the fire is going well. Do not try to use charcoal lighter fluids or other lighters, otherwise the brisket will taste like the lighter used! Another tip, you have not to let the smoker's water pan go dry.
When you notice that the coals turned grey, do put the brisket on the smoker, fat side up. You can permit it to smoke for about 4-5 hours. Do add chips more via the cooking. Do not try to let the water dried. Then, do double wrap the brisket with a piece of aluminum foil, put it to one side, during your building of a new fire. You can permit the brisket to cook on this new fire, say for more 8 hours. For your keen, no need to add chips to this new fire any more.
Carefully remove the beef brisket from the smoker and allow it to stand for at least quarter of an hour before slicing. When you are ready to eat, unwrap the brisket and slice diagonally across the grain in about 3/8" slices. Trim off any excess fat. One beef brisket will serve 10 or more people. If you carefully follow the recipe above, you are in for a real treat using this recipe for Texas BBQs!
At last, you can carefully do removing the brisket from your smoker, permitting it to stay for just ¼ hour before try slicing. On the table, while your family members are gathered, you can unwrap of the brisket and slice diagonally across that grain in approximately 3/6 inch slices. Remember that only one beef brisket can be sufficient for more than 10 persons!
Gary Pearson is an accomplished niche website developer and author.
To learn more about recipes for Texas bbq visit Top Texas Food for current articles and discussions.
Author: Gary Pearson
Article Source: http://EzineArticles.com/?expert=Gary_Pearson
Wednesday, October 1, 2008
Apple Crisp Coffee Cake
My husband and I try to eat healthy and we often have oat cereal for breakfast. But oat cereal can get boring, so I try to vary our breakfasts. We are also raising our twin grandchildren and, as I keep telling them, "Good food is brain food." A healthy breakfast is a way to jump-start the day.
You name it and I've served it for breakfast: scrambled egg substitute with light cheese, whole grain pancakes and 50% lower fat sausage, and a variety of whole grain cereals. While the kids also love coffee cake, it is often high in sugar and fat. Besides, they like my homemade coffee cake best. Maybe it's a grandmother thing.
This morning I made Apple Crisp Coffee Cake. The recipe for this coffee cake comes from a worn Bisquick cook book I purchased decades ago. Light Bisquick was not available when the book was published. Now I can buy Heart Smart Bisquick and I used it for this coffee cake. I also made some healthier changes to the recipe.
Instead of 100% sugar I used Splenda Blend. I added skim milk to the recipe instead of whole. The original recipe calls for three tablespoons of butter or margarine, but I substituted sugar-free applesauce. To reduce the preparation time I used dehydrated apples, though you may use fresh. And instead of making my own crumb topping I used an apple crisp topping mix.
Kids will love this healthier version of coffee cake and I think you will as well. You may want to make two coffee cakes while you're at it. Eat one and freeze the other for another breakfast. Serve the coffee cake with fat-free yogurt and fresh fruit or refrigerated pink and white grapefruit. Apple Crisp Coffee Cake will bring a smile to your day.
Ingredients
1 1/3 cups Heart Smart Bisquick
1/2 cup Splenda Blend
1/2 cup dried apples, cut into half-inch pieces
1 large egg
3/4 cups skim milk
1 teaspoon pure vanilla extract
3 tablespoons sugar-free applesauce
8 1/2-ounce packet of apple crisp topping mix
4 tablespoons extra light olive oil
Method
Measure Bisquick, Splenda Blend and dried apples in a batter bowl. Whisk dry ingredients together. In a small bowl combine egg, skim milk, vanilla and applesauce. Beat well with fork. Add the wet ingredients to the dry, stirring just until blended.
Pour batter into a 10-inch, oven-proof glass pie plate coated with baking spray. Put apple crisp topping mix into a wide bowl or pan. Work 4 tablespoons of extra light olive oil into mix with fork. Sprinkle topping evenly over coffee cake. Bake in 350 degree oven for 30 minutes. Makes 8 servings.
Copyright 2008 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 14th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com
Centering Corporation -- North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recove: The Journey from Loss and Grief to a New Life." In addition, the company is publishing two companion products, the "Writing to Recover Journal," which contain 100 affirmations, and the "Writing to Recover Afformations Calendar."
Please visit Harriet's website for more information on this busy author and grandmother.
Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
Author: Harriet Hodgson
You name it and I've served it for breakfast: scrambled egg substitute with light cheese, whole grain pancakes and 50% lower fat sausage, and a variety of whole grain cereals. While the kids also love coffee cake, it is often high in sugar and fat. Besides, they like my homemade coffee cake best. Maybe it's a grandmother thing.
This morning I made Apple Crisp Coffee Cake. The recipe for this coffee cake comes from a worn Bisquick cook book I purchased decades ago. Light Bisquick was not available when the book was published. Now I can buy Heart Smart Bisquick and I used it for this coffee cake. I also made some healthier changes to the recipe.
Instead of 100% sugar I used Splenda Blend. I added skim milk to the recipe instead of whole. The original recipe calls for three tablespoons of butter or margarine, but I substituted sugar-free applesauce. To reduce the preparation time I used dehydrated apples, though you may use fresh. And instead of making my own crumb topping I used an apple crisp topping mix.
Kids will love this healthier version of coffee cake and I think you will as well. You may want to make two coffee cakes while you're at it. Eat one and freeze the other for another breakfast. Serve the coffee cake with fat-free yogurt and fresh fruit or refrigerated pink and white grapefruit. Apple Crisp Coffee Cake will bring a smile to your day.
Ingredients
1 1/3 cups Heart Smart Bisquick
1/2 cup Splenda Blend
1/2 cup dried apples, cut into half-inch pieces
1 large egg
3/4 cups skim milk
1 teaspoon pure vanilla extract
3 tablespoons sugar-free applesauce
8 1/2-ounce packet of apple crisp topping mix
4 tablespoons extra light olive oil
Method
Measure Bisquick, Splenda Blend and dried apples in a batter bowl. Whisk dry ingredients together. In a small bowl combine egg, skim milk, vanilla and applesauce. Beat well with fork. Add the wet ingredients to the dry, stirring just until blended.
Pour batter into a 10-inch, oven-proof glass pie plate coated with baking spray. Put apple crisp topping mix into a wide bowl or pan. Work 4 tablespoons of extra light olive oil into mix with fork. Sprinkle topping evenly over coffee cake. Bake in 350 degree oven for 30 minutes. Makes 8 servings.
Copyright 2008 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 14th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com
Centering Corporation -- North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recove: The Journey from Loss and Grief to a New Life." In addition, the company is publishing two companion products, the "Writing to Recover Journal," which contain 100 affirmations, and the "Writing to Recover Afformations Calendar."
Please visit Harriet's website for more information on this busy author and grandmother.
Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
Author: Harriet Hodgson
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