COOKING BLOG FOR THE NEW CHEF

KFC Coleslaw Recipe

2009-03-31T00:25:00.000-07:00

Author: Ashley Boynes

There's coleslaw, then there's KFC Coleslaw. What's the secret? That's what I wanted to know, especially as I was planning a huge family reunion - summer picnic-style! I tried calling KFC, emailing, perusing their website, and simply could not find the secret recipe for the KFC Coleslaw. I'd made coleslaw before - but in the sake of being honest, it certainly isn't my area of expertise.

Ordering in "catered" coleslaw from the local small-town supermarket seemed impersonal, and asking one of my guests to make it was out of the question. Everyone had already volunteered to contribute a lot, and I was stuck with the rest. Coleslaw, so it seems, is a staple at summer picnics and parties in general, so I couldn't just leave it out. I wanted my family reunion to be the best in recent memory - and to be the best, I had to have the best - that included KFC Coleslaw!

Unfortunately, I was on a budget, and to order the amount of coleslaw I'd need for the picnic from the local KFC (which, mind you, was not very "local" at all - quite a hike!) was simply not feasible. I live in a small town, and we have a real "do-it-yourself" mentality. So, I consulted with a friend, who informed me that there IS a way!

I never thought in a million years to order a "secret recipe" cookbook, but there it was! My family dove into that coleslaw and the whole reunion went off without a hitch. The memories are priceless, and my secret is safe! The whole clan thought it was authentic KFC Coleslaw! I swear it - they didn't know the difference, and you wouldn't either! Who would have thought that making your own "KFC" coleslaw would be so easy? Some things really are too good to be true!

Here's a small sample of what you'll find in the cookbook, the recipe for KFC Coleslaw:

Ingredients

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice

Directions

1. Cabbage and carrots must be finely diced.
2. (I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

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Indian Cuisine: Murgh Makhani (Butter Chicken)

2009-03-31T00:23:00.000-07:00

Author: Eshwarya Patel

Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the 'Murgh Makhani', the delicious Indian version of Butter Chicken.

'Murgh Makhani' is an authentic Indian dish, which is now popular as 'Butter Chicken' in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named 'Moti Mahal', located in a small place called 'Daryaganj' in the heart of Delhi. Although the basic recipe of 'Murgh Makhani' remains same, the actual flavor differs from restaurant to restaurant in India and abroad.

Served with steamed rice, 'naan', 'roti', or 'parathas' (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.

Here is a detailed recipe for this popular Indian dish:

Ingredients:

For Chicken Marinating:

- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color

For Chicken Gravy:

- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste

For Garnishing:

- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped

Recipe:

1) Make small cuts in the chicken pieces.

2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.

3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).

4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.

5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.

6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.

7) Add the whipped cream and cook on low flame for 5-7 minutes.

8) Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.

9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.

10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a 'tandoori roti' or a 'naan'. You can also serve it with rice.

If you would like to learn Over 700 interesting Indian Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking.

Article Source: http://EzineArticles.com/?expert=Eshwarya_Patel

Broccoli Chicken Casserole

2009-03-31T00:21:00.000-07:00

Author: Alisa Goldenberg

This casserole is just wonderful, it is easy to make and clean up is a breeze. The cheese, broccoli and chicken are enhanced by the stuffing. I served this for dinner last night and it was such a hit that I didn't have any leftovers and the kids were asking me to make it again.

For easy cleanup make sure to use a glazed baking dish or a casserole dish specifically. The glaze on the casserole dish helps keep the food from sticking and caking onto the pan. I've found that the white casserole dishes that come with a glass lid are the best to use. There are many manufactures of these dishes but remember you get what you pay for.

Ingredients:

* 4 skinless, boneless chicken breast halves.
* 1 pound broccoli florets, cooked.
* 1 (10.75 ounce) can of condensed cream of mushroom soup.
* 1 Table spoon mayonnaise.
* 1 Cup shredded Cheddar cheese.
* 1 Cup dry stuffing mix.

Directions:

1. Preheat oven to 350 degrees F.
2. Boil the chicken until tender and shred or cut into bite size pieces.
3. Steam the broccoli until crisp but tender.
4. In a small bowl mix together the soup and mayonnaise. Set aside.
5. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture and cheese.
6. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

I also spice up the dish by adding chopped onions to the ingredients or even the dried onions you can buy in a can. It just gives it that extra little kick.

Alisa Goldenberg is a recent transplant to Canada and loves to cook. She will create dishes and "test" them on her family and friends. She has created http://www.thymeforchickenrecipes.com to share these recipes with the world. These recipes are compiled from family, friends and old favorites. Please contact Alisa if you have any questions, would like to request more information or a recipe.

Article Source: http://EzineArticles.com/?expert=Alisa_Goldenberg

Chicken Wrap Recipe

2009-03-19T03:56:00.000-07:00

Author: John J. James

Chicken wrap recipes are quick to make and enjoyed by the young and the old alike. There are different types of recipes, which you can prepare with chicken, and the famous chicken wrap is one of them. Chicken wrap recipes can be prepared in number of ways depending on the region. The Thai chicken wrap is one of the famous recipes all the chicken lovers would like to have. It is easy to prepare and tastes simply delicious!

Ingredients for preparing Thai Chicken Wrap Recipe

- 6 ounce or 3 medium size chicken Breasts
- One tablespoon grill seasoning
- One tablespoon vegetable oil and
- One tablespoon soy sauce

For Salad

- Half cucumber which is seedless, peeled, thinly sliced and halved lengthwise
- Two cups of fresh bean sprouts
- Three scallions sliced
- Three tablespoon of mint leaves finely chopped
- Two tablespoons of white vinegar
- Two teaspoons of sugar
- One tablespoon of sesame seed
- One cup carrots shredded
- 12 basil leaves chopped and
- Salt

To make Spicy Peanut Sauce

- 12 inch four flour tortilla wraps
- Two tablespoons of vegetable oil
- 1/4th teaspoons of cayenne pepper
- One tablespoons of white vinegar
- Two tablespoons of soy sauce
- 1/4th cup chunky peanut butter (if it was in the refrigerator for longer period soften it in the microwave)

Initially heat the grill pan over the heat, toss chicken breasts with oil and soy sauce, and grill it for six minutes until either side of the chicken turns brown. In a bowl mix carrots, basil leaves. Mint leaves, scallions, sprouts, sesame seeds and cucumber with generous sprinkle of vinegar and sugar. Season this mixture of salad by adding salt to taste. Beat peanut butter, cayenne pepper, vinegar and soy sauce together and then add vegetable oil. Cook the chicken on the angle and toss it with herbs and veggies. Heat or cook tortillas for about 15 seconds on either side in a nonstick skillet on medium heat. Pile veggies and chicken in the wraps and sprinkle the spicy peanut sauce generously before rolling and wrapping. Always serve this recipe hot so that it tastes delicious.

So, the famous Thai Chicken Wrap recipe is ready. You must know that there are number of different ways of preparing chicken wrap recipe and it usually depends on which region you belong to. Thai chicken wrap is liked by almost everyone all over the world. One of the main reasons for this is due to its crispy and crunchy taste that makes your mouth water. This recipe has all the ingredients from chicken to vegetables and vinegar to spicy peanut sauce. You can customize this recipe and prepare your own with few changes depending upon your taste. Some of them use milk, coconut flakes and cooked rice while others use onion, tomato, garlic, lettuce, and Worcestershire sauce to prepare a different type of Chicken wrap recipe. Make your own version of chicken wraps and impress your loved ones with your culinary skills!

I am John James from chickenceasarwraps.com and I am an expert on Cooking. I hope this article gives you a good start on the easy to make wraps. I have written a lot more advice on Chicken Wrap Recipes and tips on Cooking

Article Source: http://EzineArticles.com/?expert=John_J._James

Pork Tenderloin With Asparagus and Quinoa

2009-03-19T03:55:00.000-07:00

Author: Gregory Anne Cox

Pork Tenderloin is one of my favorite easy-to-cook proteins. It lends itself to all sorts of flavor profiles and requires only that I sear it and put it in a preheated oven for 30 minutes. In the summer I'll par cook them on the grill and finish them in the oven.

Of course if ginger and sesame aren't what you are in the mood for how about garlic and herb or honey mustard? You need only reach for bottled dressing and a ziplock bag and voila-your pork is marinating.

Ingredients
2 pork tenderloins, about 1.5 pounds
1 Cup Ken's Ginger Sesame Dressing
1 ziplock bag
2 Tbls. olive oil for searing

1.5 Cups of Quinoa
3 Cups stock or water

1.5 lbs of fresh asparagus
2 med. Carrots

Method
1. Marinate the pork tenderloins with the dressing overnight. I use ziplock bags to keep it neat.
2. When it's time too cook pre-heat the oven to 375°.
3. Heat the olive oil til very hot but not smoking and sear the meat.
4. Avoid the temptation to turn the meat too early. For best flavor you want a nice rich brown color on all sides.
****When you marinate with something that has sugar, such as most dressings, the sugar will get dark very quickly. Keep an eye on it.
5. Once it's browned on all sides transfer the meat to a pan with a rack so it can roast evenly. If you don't have a rack, use a few carrots or slices of onion to keep the meat off the bottom of the pan.
6. Cook for about 30 minutes or until the internal temperature is 145°.

Quinoa
Make this according to the package directions which is generally a 2 to 1 ratio of liquid to grain. Season the liquid with salt or other seasoning. It takes only about 15 minutes and should be cooked on a very low flame as it is delicate and doesn't stand up to over cooking.

Carrot Curls
In the photo you'll see some carrots strips. These are as easy as peeling down the length of the carrot to produce strips. I blanched these in some chicken stock for about 2 minutes.

Asparagus
Reheat your blanched asparagus in olive oil or butter. Season with salt and pepper or steam.

Want more great recipes for the kitchen and for life? Stop by the Midlife With A Vengeance blog and see what's new. http://midlifewithavengeance.com

Article Source: http://EzineArticles.com/?expert=Gregory_Anne_Cox

Creme Brulee Recipe

2009-03-19T03:51:00.000-07:00

Author: John J. James

Burnt cream is the English term given to the Easy Crème Brulee Recipe which is a French term. Brulee is a word refers to the custard like dish which has a glaze of sugar finished over it. This simple and easy Crème Brulee Recipe is in fact a typical dish prepared by using soft custard with caramel sugar. It is first cooked and then cooled gradually. A small quantity of caramel sugar is being sprinkled over the custard, which is kept for cooling. The sugar is being caramelized by using the small torch or keeping below the broiler. This famous classic custard takes over its delicate aroma from the easy combination of eggs and cream.

Traditionally, this easy Crème Brulee recipe doesn't make use of any extra flavorings like vanilla. However, this popular recipe is extremely tested on the actual cause of this tasty dish. This old and famous recipe of Crème Brulee which dates back to the year 1909 has several opinions on where it came from England, Spain or France. However, it was normally taken from the popular Book of Ocklye Cookery and is among one of the best and Easy Crème Brulee Recipe you can find in the world. It actually comes from the tribes over at the Connoisseur Sleuth and is not just simple but also remarkable.

Since, this remarkable and delicious recipe of Crème Brulee is prepared in the original French style it is quite simple to cook and is delicious to taste. People around the world, especially in Europe love this particular dish to have during their dinner time. By the way, below you will find the easy method of preparing the Crème Brulee Recipe.

Ingredients you need include:

• 1 ¼ cups of light cream
• 1 ¼ cups of heavy cream or
• 2 ½ cups of heavy cream
• ¼ cup of superfine granulated sugar and
• 4 bigger size egg yolks

Initially, mix both the creams in a pan and boil it for about half an hour. Then pour this cream into the egg yolks immediately and whisk. Put this mixture back into the same pan and cook, however do not allow this mixture to boil. Stir this mixture till it gets thick. Next, pour this mixture into one of the baking dishes and keep it in the refrigerator overnight. Two hours prior to having your meal sprinkle the granulated sugar on the chilled cream and later place it beneath the broiler to preheat on a maximum temperature.

The granulated sugar will caramelize to a smooth and brownish color. Later, place this dish in the grill in order to get an even effect. You have to remember that this step has to be done immediately after the sugar is caramelized so that the custard cream remains cool and firm with crispy brown color. Custard in the dish is referred to the thick cream and its sweetness is eventually results from the crispy sugar which is caramelized. Serve this dish chilled and enjoy your dinner.

I am John James from cremebruleerecipe.org and I am an expert on Cooking. I hope this article gives you a good start how to prepare a easy dessert like Creme Brulee, I have written a lot more advice on Easy Creme Brule Recipe and tips on Cooking

Article Source: http://EzineArticles.com/?expert=John_J._James

Cajun Chicken and Sausage Gumbo

2009-02-15T04:44:00.002-08:00

Author: Obed Kirkpatrich
Ingredients

– 1 cup of oil

– 1 cup of flour

– 2 ½ cups of chopped onions

– 1 cup of chopped celery

– 1 cup of chopped green bell peppers

– 2 teaspoons of salt

– ¼ teaspoon of cayenne

– ¼ teaspoon of black pepper

– 4 cups of chicken stock and 4 cups of water

– 8 boneless thighs

– 1 pound of smoked sausage (I prefer a good kielbasa) cut into ¾ inch pieces

– 2 tablespoons of chopped parsley

– Kitchen bouquet (use this if you want your roux to be darker, this helps eliminate the amount of time you will spend making the roux.)

– 3 cups of jasmine rice

– ½ cup green onions

– File power (sprinkle this on the gumbo mixture if you desire the liquid to be thicker)

Instructions

Precook the rice, using 2 cups of water for 1 cup of rice. Cook and set aside.

Take the cut sausage and boneless thighs and grill them on high, searing them on both sides. Set aside.

Mix the oil and flour in a cold iron skillet preferably, and then turn heat up to medium, stirring constantly until you get a good deep brown roux.

Add the onions, celery and bell peppers stirring as you add until the vegetables get soft.

Add the sausage, chicken, salt, cayenne and black pepper and water & chicken stock, stirring until all ingredients are combined thoroughly.

Simmer for 3-4 hours. You want to eliminate the flour taste, and the more you let it simmer the better the taste.

Jasmine rice will ball up, take a hand full of the rice and pack it in a small bowl, then put the ball of rice into the center of a shallow soup bowl. Ladle the gumbo mixture around the rice, garnish with green pepper, add file, if desired, and serve.

Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.

He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills.

He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.

Article Source: http://EzineArticles.com/?expert=Obed_Kirkpatrick

Cajun Red Beans & Rice

2009-02-15T04:44:00.001-08:00

Author: Obed Kirkpatrich

Ingredients

- 1 pound of dried red beans
- 2 cups of chopped onions (white or yellow)
- 1 cup of chopped parsley
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- pinch of cayenne pepper
- 4 teaspoons of chopped garlic
- 2 links of smoked sausage (cut in half and then cut into ¾ inch pieces)
- 3 strips of bacon
- 10 cups of chicken stock (You can substitute water if you like, or use a half water half stock mixture)
- 4 cups of rice
- ½ cup of chopped green onions for garnishing
- Sour cream for garnishing (This is strictly optional)

Spicy add-ins; If you want the meal to be a little more spicy, add ½ cup of chopped Tasso, (a Cajun sausage) and a little more cayenne pepper.

Preparation

In a large container, the night before you serve the meal, cover the beans with water, by about 2 inches. Let the beans soak overnight or for a minimum of 8-10 hours.

Drain the beans.

Take the bacon and cut it into small pieces, add to a large pre-heated pot. If you want the dish to be more spicy, add the chopped Tasso and cook for about 1-2 minutes.

Add the onions, salt, pepper and cayenne and cook for about 4 minutes, or until the onions look caramelized. Add the sausage and parsley and cook until the sausage is brown, about 3-4 minutes. Add the garlic and stir for another minute.

Add the beans and chicken stock, bring to a boil. Reduce the heat to medium-low and cook, uncovered for 2-3 hours. Stir occasionally and to check to see if the beans are getting too thick, if so you may need to ad water.

(I like my beans on the thick side and after about 1 ½ -2 hours I take 1/3 of the beans out of the pot and mash them, then reinsert them into the pot.) Then I let them cook for another ½ -1 hours.

Pre-cook the rice using the standard formula of 2 cups of water or chicken stock, for 1 cup of rice, add about 1 teaspoon of salt if you use water, but do not add salt if you use chicken stock.

Serve the beans & sausage mixture over a bed of warm rice and garnish as desired with the green onions and/or sour cream.

Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.

He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills. He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.

Article Source: http://EzineArticles.com/?expert=Obed_Kirkpatrick

Creamy Tomato Soup With Dill

2009-02-15T04:38:00.000-08:00

Author: Linda Carol Wilson
This recipe is good for all of your family and friends including the diabetics in your group. This Creamy Tomato Soup with Dill can be used in several different ways. If you are planning a large, several course meal, this soup is perfect for the first course when served in small serving cups as an appetizer. It is good for a light lunch when served with some crackers and fresh fruit. Or serve it for lunch or dinner with a salad or a sandwich. A grilled cheese sandwich is always good with tomato soup. So give this versatile creamy soup a try soon!

CREAMY TOMATO SOUP WITH DILL

1 medium onion, thinly sliced

1 garlic clove, minced

2 tbsp olive or canola oil

1 tbsp butter

1/2 tsp salt

dash of black pepper

3 large tomatoes, sliced

1 can (6 oz) tomato paste

1/4 cup all-purpose flour

2 cups water, divided

3/4 cup whipping cream, whipped

1 to 2 tablespoons finely minced fresh dill OR 1 to 2 teaspoons dill weed

In a large saucepan over low heat, cook onion and garlic in oil and butter until tender. Add salt, pepper, and tomatoes; cook over medium-high heat for 3 minutes. Remove from the heat and stir in tomato paste. In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes. Place mixture in a sieve over a bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin. Return the puree to pan. Add cream and dill; cook over low heat just until heated through. DO NOT BOIL.

Yield: 1 quart

Enjoy!

For more of Linda's recipes and diabetic information go to http:diabeticenjoyingfood.squarespace.com For more quick recipes visit http://www.grandmasquickfixrecipes.blogspot.com

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Classic Italian Pizza

2009-02-09T01:09:00.000-08:00

Healthy Food Recipes - Classic Italian Pizza
Author: Dee Power

Nothing says lovin like something from the oven and this classic Italian Pizza says it very well. Bright red rich tomato sauce, redolent with the scent of fennel seed, basil, and garlic serves as the base. Topped with sausage, spinach, onions, artichokes, and covered with creamy mozzarella cheese.

Use purchased pizza dough, or make your own.

Add one package of dry yeast to a cup of warm, but not hot water, with a pinch of sugar, let set about five minutes.

Sift, okay truth be told I never sift, but all the cookbooks say you should. I just measure and dump. Dump 3 level cups of white flour into a bowl. Make a well in the center of the flour. Add 2 tablespoons virgin olive oil and the yeasty water. Stir with a spoon until the dough becomes too stiff for the spoon. Then incorporate the rest of the flour using your hands.

Knead for 10 minutes. Kneading seems like a magic trick but it's not. Pat the dough into a ball. Take the heel of your palm and press down on one side of the ball squishing it out the other side. Give the dough a quarter turn and push down with the palm of your hand and squish. Fold back the squished side into the ball. Give a quarter turn and continue. That' s pretty much all you need to know. Time the kneading because it seems that 10 minutes takes forever. And you knead a well needed dough (that was a pun.)

Place dough in a bowl that has been wiped with olive oil. Take a good look at the size of the ball of dough. Cover with a clean kitchen towel. Let the dough rise in a warm place until it has doubled in size. That's why you had to look at it, so you know it's doubled.

When it's doubled divide into two equal pieces. Roll out one piece the size of a 12 inch circle and place in a pan lightly rubbed with olive oil. A cookie sheet works as well as a pizza pan. Spread with tomato sauce then raw spinach, onions, red peppers, mushrooms, or whatever other veggies you like. Top with cooked Italian sausage, ground beef, ham, or other meats. Veggies can be raw but meats should be cooked. Top with cheese.

Do the same thing with the other piece of dough but vary the toppings if you like.

If you prefer a thin crispy crust bake immediately in an oven that has been preheated to 425 degrees. If you like a thicker crust, let the pizza rest in a warm place for about 30 minutes. The dough will rise again giving you a chewier crust.

Pizza should bake about 20 minutes. Gently lift up the pizza to see if the underside is golden brown. If it is your pizza is ready. If the underside is still pale but the toppings are beginning to brown too much, cover the top with foil.

There you have it. You don't need anything else to make this a complete meal. Well okay - maybe a beer.

Dee Power is the author of several nonfiction books. She loves to eat and to cook Healthy Food Recipes Her hobbies include easy gardening, jewelry, and reading.

Article Source: http://EzineArticles.com/?expert=Dee_Power

Chili Cottage Cheese

2009-02-09T01:07:00.000-08:00

Author: Wahi S
Hmm.... This is yummy! You can eat it as it is or mix it with roti's or rice or bread. The best part is that you can add you own feel to it every time you make it.

Cut the cottage cheese in different shapes, Vary the amount of sauces and sugar you use to get a different taste, Decorate it with ingredients that are not mentioned.

Cornflour - 1.5Tbsp

Flour - same as cornflour

Salt -To taste

Cottage Cheese 150 grms

Tomato Sauce - depends on your taste, for me, I'll take 2 tbsp initially and add on for more taste, if needed

Chili Sauce - depends on your taste and the spiciness of the chili sauce you use. I'll take 1 tbsp

Soy Sauce - Be on the safe side and take 2 tbsp and add on if you need more color or taste

Chillies (green / red) - 3-5 depending on the spiciness of the chillies

Garlic - optional and a pinch full

Capsium - as many as you like, don't overdo it though!

Vinegar - 1/2 tbsp

Sugar - to taste

Pepper - to taste

Water - 3-4tbsp

Mix first three ingredients together with water. This is to coat the cottage cheese. So make sure that the batter does not turn too watery or too thick.

Cut the cottage cheese in shapes you like. The size should be bite sized. Coat it with the batter prepared earlier and deep fry thill golden brown.'

Keep aside

In a separate pan, heat oil (as required) and fry the chillies and the garlic. Toss in the capsicum.

Add a pich of salt, pepper and sugar. Top it up with the sauces and vinegar.

Add in the cottage cheese to mix with the sauces.

Add in some coriander leaves for the color and the aroma.

Serve hot.

Article Source: http://EzineArticles.com/?expert=Wahi_S

Egg Roll Recipes

2009-02-09T01:05:00.000-08:00

Author: Joseph Devine

Who doesn't like egg rolls? If you go to a Chinese restaurant, you may wonder how they make such great egg rolls. Well why sit there wondering, when you can make your own in your very own kitchen, anytime you want!

Before you being you should be aware that making egg roles is complicated, but not impossible. It is a different skill base if you are not used to making Asian type food.

Here is a great recipe to try:

Asparagus Egg Rolls with Hollandaise Sauce

This is a great recipe! Do not be put off by the odd combination of ingredient, these are great. First you need about forty pieces of asparagus, eight pieces of Menlo egg roll wrappers, salt and pepper, two teaspoons, of shallots, red wine vinegar, and canola oil, one egg, some mint, chervil, and cilantro, and canola oil for the frying pan. This is for the egg roll out and inside. For the Hollandaise sauce you need two egg yolks, two tablespoons of water, a pound of butter, two teaspoons of lemon zest, and a teaspoon of cayenne pepper.

First, take a very large pan and boil your asparagus until done. Make sure to put in a lot of salt while boiling, so that the asparagus will take on that very salty flavor. After they are cooked, put them immediately into the refrigerator to cool. While they cool you need to place the shallots in the vinegar, sprinkling the oil on top. To make this is well mixed, whisky with a fork.

Next, separate your egg roll sheets and wrap the asparagus in each one. Then fry them at a very hot temperature until they become golden and look like regular egg rolls. Spread the vinegar mixture on top of them when finished.

To make the Hollandaise sauce, there is nothing special about this kind for egg rolls. If you have a favorite recipe to make it, you can definitely substitute it.

This is a great recipe to surprise your friends and family, they may even ask where you get your take out from!

If You Are Interesting in More Recipes

If you would like more information on egg roll recipes, other Asian cuisine, or cooking tips in general, visit www.cdkitchen.com today! Make your cooking repertoire more dynamic and interesting by adding new skills to your cupboard.

Article Source: http://EzineArticles.com/?expert=Joseph_Devine

Popcorn Recipes

2009-02-01T03:03:00.000-08:00

Author: Joseph Devine

Popcorn, first invented when the Native Americans would cook corn over their hot campfires, soon to be enjoyed by the pilgrims who came across the Atlantic on the Mayflower. Popcorn has been around for a while, but very few people decide to experiment with this versatile food. It is a vegetable that can be cooked for dessert or a salty treat, and best of all, it goes with everything.

Here are three great popcorn recipes that you can try on a bored evening or experiment for a party you are throwing. Try all of them to see which you like the most:

--Bacon-Cheese Popcorn Recipe
--Beach Party Popcorn Recipe
--Chocolate Caramel Popcorn Recipe

Bacon-Cheese Popcorn

If you want to try a filling, salty type of popcorn this is a great one. It combines three of the most delicious ingredients on the planet, bacon, cheese, and popcorn! You will need four quarts of popped popcorn, a half cup of melted margarine, a half teaspoon of seasoned salt, Hickory-smoked salt, and bacon bits, as well as a half cup of grated American cheese. Because popcorn is only really good when it's hot you need to work fast. Make the popcorn and when its done pour the margarine over the top, sprinkle the rest of the ingredients in and constantly toss so that everything is mixed well.

Beach Party Popcorn

For this type of popcorn you will need a third cup of butter or margarine, a teaspoon of soy sauce, a drop of hot pepper sauce, two quarts of popped popcorn, two cups of seasoned snacks, and a half ounce of bacon-onion dip. Making these dishes is all about tossing the ingredients with the warm popcorn-this recipe is no different.

Chocolate Caramel Popcorn

For those of you with a sweet tooth, try this. You need two large boxes of some kind of crunch-n-munch, and a pound of dark chocolate. Spread the crunch-n-munch onto a large cookie sheet, lined with wax-paper. Melt the chocolate over this and then spread the popcorn on top. You can let this sit for a bit and serve, of if you want a harder snack, put it in the refrigerator and serve later. This keeps for a while and is a great snack for your friends and family!

For More Information

If you would like information of other popcorn recipes, other recipes, or fun cooking tips visit http://www.cdkitchen.com today!

Article Source: http://EzineArticles.com/?expert=Joseph_Devine

Traditional Coffee Cake Recipes

2009-02-01T02:58:00.000-08:00

Author: Katya Coen

As with many other treats, coffee cake has evolved throughout the years. Nowadays, coffee cakes have been combined with a variety of fruits and ingredients, such as sour cream or banana walnut. However, one of the best coffee cake recipes remains to be the traditional cinnamon coffee cake. Here's how to make one.

Before starting with the actual coffee cake recipe, you should first gather the necessary ingredients. These include:

5-6 cups of flour

2 eggs

6 tbsps of butter

2 cups of sugar

3 tsps of cinnamon

4 tsps of bulk yeast

1 tsp of salt

a cup of cooking oil

warm water

Bundt-type cake pan

When you've already gathered the materials, you are now ready to start making your cake using your traditional coffee cake recipe. First, dissolve the yeast in 2 cups of warm water. Let it stay for several minutes. Next, add a cup of sugar, a teaspoon of salt and the cooking oil. Make sure you mix these ingredients well.

The next step is to add the 2 eggs to the mixture. Beat the batter until the eggs are completely blended in. Next, slowly add the flour. Start with a cup of flour and mix it until the texture is smooth. Do this with every cup of flour. When all the flour has been added, stir the mixture until the batter becomes sticky. Then, let the mixture stand for about 20 minutes.

While waiting for the 20 minutes to finish, start on the glaze. The glaze will give the coffee cake the right flavor. Melt 6 tablespoons of butter, and mix the 3 teaspoons of cinnamon and a cup of sugar together.

After the 20 minutes are up, get small portions of the batter. Roll these portions into small balls in between your palms. Dip these balls into the melted butter and cover it with the cinnamon sugar glaze. Next, lubricate the Bundt-type cake pan with a dab of cooking oil. Put the balls onto the lubricated pan. Finally, place the balls into the oven at 350 degrees for approximately 40 minutes.

During this 40 minutes, you can start brewing your coffee, so that you can have it ready by the time the coffee cakes are done.

After 40 minutes, take the pan out of the oven. Arrange the cakes and add some garnishing. You can also stick toothpicks on the cakes or even add icing or syrup. Voila! You now have your very own homemade coffee cakes! These are perfect for midday coffee breaks. Try this simple coffee cake recipe, and share it with your friends!

Katya Coen provides details on the best coffee cake recipes for Coffee Cake Recipes 101 - your online guide to a variety of coffee cake recipes!

Article Source: http://EzineArticles.com/?expert=Katya_Coen

Macaroni and Cheese

2009-01-26T05:05:00.000-08:00

Author: Joseph Devine

Macaroni and cheese in the year 2009 is making a come back, not only on food networks around the country but in the everyday homes of citizens like you and me. One might ask why this basic food is making its way back into fashion, but really it is simple. Macaroni and cheese is one of those foods that everyone loves, no matter what, and is a food that is easy to experiment with. You can have your basic Mac and cheese out of the box, or you can make a gourmet dish to impress your friends and family.

Here are two interesting macaroni and cheese recipes to try out:

- Spiffed-up Mac and Cheese Recipe

- Crispy Macaroni and Cheese Recipe

Spiffed-up Mac and Cheese

This recipe is for those who want to experiment with this dish, but also want it recognizable to the original. You will need a box of macaroni and cheese (any brand), a third cup of diced onion, two teaspoons of chives, a third of a cup of Gorgonzola crumbled cheese,, one egg, a third cup of bread crumbs, and two teaspoons of butter. You will first need to preheat your oven to 350F as you cook the macaroni and cheese as directed on the box. You also need to sauté the onions in butter until soft and brown, add the chives, cheese and egg. Once everything is cooked, pour it all into a loaf pan and bake for about half an hour.

Crispy Macaroni and Cheese

This crispy macaroni and cheese recipe is great, because it incorporates many different types of flavor into the old recipe. You will need a can of cream of mushroom soup (again, any brand), a half cup of milk, a half a teaspoon of mustard, a dash of black pepper, three cups of elbow pasta, two cups of grated sharp cheddar cheese, and a can of fried onions. With these ingredient, you make a thick soup and pour into casserole dish and bake it for about 20 minutes at 375-400F.

Macaroni and cheese is a great dish that does not just have to be for kids. Try your own mixture or use these recipes to add a little home comfort to your cooking.

For More Information

If you would like more macaroni and cheese recipes, other recipes, or more cooking tips, visit www.cdkitchen.com today!

Joseph Devine

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Garlic Shrimp

2009-01-26T05:02:00.000-08:00

Author: Tami Glover

Shrimp is probably America's favorite shellfish. There is noting like the taste of hot shrimp dipped in garlic butter. Mmmm good. For most of us unless we live next-door to a shrimper or within shouting distance of the docks, we can be certain that the shrimp purchased has been frozen. It is a health issue. Fresh shrimp is highly perishable but they freeze perfectly and better than most other shellfish. When you see it in the store it has been thawed for retail sale. It's best to purchase thawed shrimp on the day it's to be served, and avoid any efforts at re-freezing. Have the shrimp wrapped with ice at the market and keep it on ice until cooking time.

Shrimp can be prepared in a few different ways. A shrimp can be prepared with the shells on, or shelled and deveined before cooking. The vein of jumbo or extra-large shrimp is dark and may contain grit so it should be removed. It can be removed with a special tool or the point of a sharp knife. In smaller shrimp, it's a matter of personal preference, and usually not worth the trouble. I will give you a little trick. (If the vein is not dark, it is clean anyway)

The biggest rule with shrimp is do not overcook. Shrimp are finished when they turn pinkish. If you overcook they will become tough. Always cook the minimum amount of time specified in a recipe and watch closely. Here is one of my favorites and it is easy to cook.

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.

Ingredients:

* 1/3 cup butter

* 1 1/2 to 2 pounds large shrimp, peeled and deveined

* 4 to 6 medium cloves garlic, crushed and minced

* 1/3 cup chopped fresh parsley

* 2 to 3 tablespoons lemon juice

* salt, to taste

Preparation:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.

Serves 4.

I am a local chef in Chicago and I love to cook. You can visit my site at http://americanbaking.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Tami_Glover

Custard Recipe

2009-01-24T03:22:00.001-08:00

Author: Shuvojit Dasgupta

There are various mouthwatering desserts which once served on your pallet lets you craving for more. One of the most popular desserts quite popular around the world for its sumptuous taste is the custard. There are varieties of custard dishes which have attained tremendous popularity for their genuine taste, smell and origin. There are various ingredients which goes into the making of a truly lip smacking custard dish and each of them stands out for their unique differences.

Generally, custards are made over a range of preparations with the usage of milk and eggs. A mix of egg yolk, sugar, vanilla and cream makes an enticing custard dish which you can savour with your friends and family. A special trait about custards is that they are cooked in various countries around the world starting from the West to the East.

If we delve into the history of custard and its first preparations, England features as the first name as its origin traces back to the fourteenth century. The English are quite popular for their superb variety of cuisines and nobody can ignore the custard for its amazing taste. The various flavours of each custard dish is so expansive in terms of variety that a book can easily be written about them. A custard gradually thickens after heating and then its taste can be enjoyed to the best of its limit.

A custard dish may also vary with relation to thickness as it can be served as a sauce filling and also as a blancmange. But though it's a foregone conclusion that all custards are sweet, it is not a true fact. The Japanese tend to savour custards which are not exactly sweet in taste. Some of the most popular varieties of custard are the plain custard, fruit custard and chocolate cream custard. A very easy way of making a chocolate cream custard dish is provided below:

Ingredients: ½ cup of chocolate in grated form

¼ sugar cup

Eggs (4)

Milk (2 Cups)

In order to make this exclusive chocolate custard dish, the chocolate chunks have to be melted in hot water. The milk has to be added, mixed well and put on the fire to be boiled. The sugar and the eggs have to be then mixed together. The milk and the chocolate have to be blended thoroughly. The entire dish has to be baked and served hot.

Shuvojit Dasgupta is a contributed writer for Batchmates.com the largest Alumni portal in India. With his research work and articles he has added an additional edge to the entertainment e-magazine BM Times. His articles reach to millions of readers every day which are varied in subjects.

Article Source: http://EzineArticles.com/?expert=Shuvojit_Dasgupta

Chicken Pot Pie Recipe

2009-01-24T03:21:00.001-08:00

Author: Carolyn Larson

Isn't it funny that when you do not think your paying attention, you realize one day that you really did? For some reason I never gave it any thought that I did not know how to cook, I just knew that I did. Before my mom passed away, I really had not done much cooking, mostly just heated things up when I was hungry. But when she passed away I found that I just knew how to cook. I guess I really was paying attention when I was in the kitchen with her all that time.

Anyway I have just a Chicken Pie recipe that I would like to share, I hope you try it and I hope you like. It pretty easy. If you don't understand the recipe or have questions please send me an email and I will help.

Chicken Pot Pie

- 4 to 5 Chicken breast
- 2 boxes of Pillsbury ready made pie crust ( comes with 2 pie crust in one box)
- 1 can of cream of celery soup
- 1 can of cream of chicken and mushroom soup
- 1 small can of peas and carrots
- 1 can of diced potatoes
- 1 1/2 cans of chicken broth

Preheat oven 325 (F)

First take your Pillsbury ready made pie crust out of the fridge and let them get close to room temperature. Boil chicken breast until done, remove chicken breast from water and let cool.
Take one box of the pie crust and place both pie crust in a rectangle casserole dish, fix crust to fit flat on the bottom and up on the sides, just like a pie.

When chicken is cooled, remove skin and bones and shred into small pieces and place in casserole dish on the pis crust. Open both cans of soup, the small can of peas and carrots, the can of diced potatoes and heat up in a sauce pan, add 1 1/2 cans of broth to mixture. Heat and stir well. Don't not let boil.

When soup mixture is heat well, pour on top of chicken in the casserole dish. Take the other box of Pillsbuys pie crust, take one pie crust and cut into strips, place strips on top of chicken and soup mixture in a basket weave fashion, secure the strips to the sides of the pie crust.

Place casserole dish in the over until pie crust is light golden brown, remove from oven and let cool for about 10 minutes, serve with salad or any side dish that you want.

I hope you like this Chicken Pie. Also If you don't like the cream of chicken and mushroom soup, just use the cream of chicken, it will not change the recipe and if you don't like the peas and carrots don't add them, fix the chicken pie the way you like it, the main thing is the pie crust on the bottom the chicken and the cream of soups.

Enjoy!

I have had many home based businesses and they didn't work for me. But as I have learned over the years is that when you have a home based business, You must treat it as a business, you must get in the mind set that you are the CEO of your own business and you need to work it to make your business grow. Otherwise it won't work. So it isn't the MLM or Direct Marketing that didn't work it was you.

That can be a very hard and expensive lesson to learn. But I have learned and now I want to make sure you don't make the same mistakes I have.

Article Source: http://EzineArticles.com/?expert=Carolyn_Larson

Citrus All Year Round

2009-01-24T03:16:00.000-08:00

Author: Joseph Parish

I like to garbage garden as I call it. I will take sees that one would normally toss into the trash and plant them. The majority of the time I have a certain degree of success in growing these plants. One of them that I usually do very well with is lemons and oranges. Most citrus fruits are similar to what I am about to say.

After enjoying an orange or a lemon I will take the seeds and dry them out. Afterwards I place the seeds into a Dixie cup with some soil in it. Water it well but do not over soak the seed. Place the cup in a Ziploc baggy and sit it in a window area for some time. I generally continue to add to my Dixie cup as I eat the fruit. This provides a continuous supply of plantings.

Keep in mind that although these plants will grow fruit the fruit will be much less in abundance then if it were a tree outside. Of course you can place your trees outside in the summer time but never put them out in cold temperatures 30 degrees Fahrenheit.

Eatable landscape is one of life best pleasures and I for one do as much as I can to promote it. I have included a recipe or tow for preserving your lemons and oranges would be preserved similarly. So without any further ado let's review the recipe.

Nothing beats the taste of lemon in teas, on chicken, lamb or as an addition to soups. Just about any type of lemon can be preserved although Meyer's lemon is the fruit of choice. The most important item to keep in mind when preserving lemons is to make certain that they are completely covered with salted lemon juice. When using preserved lemons you should always rinse them off before use to remove any salty taste. You can cook with the thick peels and marinate from the pulp. If you will be using a lemon with a thick peel it can be soften by merely soaking it in lukewarm water for about three days. Change the water on a daily basis.

Ingredients

5 ripe lemons
1/4 cup of salt
Freshly squeezed lemon juice

Cut he lemons into quarters starting at the top and work down to within 1/2-inch of the bottom. Take and sprinkle the salt on the exposed flesh of the lemon and then try to reshape the fruit. Place 3 tablespoon of salt in a 1 pint Mason jar.

Pack the lemons into the jar and push them firmly to the bottom. Add additional salt and lemon Juice if needed. Keep pressing down the lemons in order to release their juices and make room for the additional lemons. In the event that the released juice is insufficient to cover the fruit you should add additional lemon juice. Leave ¼ inch of air space at the top of the jar prior to sealing it.

Now the time consuming part. Let the lemons ripen for at least 30 days in a warm location. Occasionally shake the jar to distribute the juice and salt. When it is time to use the lemons rinse them well under running water then remove any of the pulp.

An interesting note here is that you do not need to refrigerate them after opening as your persevered lemons will keep for at least a year. As an added treat I have included a fun type recipe that you can try. It is listed below.

Preserved Lemons with Bay Leaves and Cardamom

6 lemons
½ cup of kosher salt
1 tablespoon of cardamom pods
4 bay leaves
1 cup of lemon juice

Start by cutting the lemons into quarters lengthwise. You can leave the stem ends attached to them is you like. Rub the flesh of the lemons with a little of the salt. Place 2 tablespoon of salt in bottom of a quart glass jar. Next place the lemons carefully in the jar trying to alternate between the remaining salt, bay leaves and cardamom pods. Finally pour enough of the lemon juice into the jar to cover the lemons completely. Place lids on jars and let them stand for about three weeks being sure to shake the jar on a daily basis in order to distribute the salt.

These preserved lemons will keep for about 6 months in your refrigerator as long as you keep the lemon juice over them.

For more information relating to survival visit us at http://www.survival-training.info

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Cheesy Cauliflower Casserole

2009-01-14T07:35:00.000-08:00

Whatever happened to broccoli's lesser cousin? YES, I'm talking about cauliflower. It seems apparent that broccoli has made it to superstar status with all of it's health benefits and new wave recipe revival. Unfortunately, the same can't be said about cauliflower. Of course, most people have heard of cauliflower and that it can typically be steamed and served with butter; too boring for most and obviously unappealing. Another crushing blow to cauliflower's reputation are complaints about greater flatulence associated with consuming it, compared to broccoli. Well, I must say, if I were personified as a cauliflower I certainly would have low self esteem, depression, and be in definite need of a boost knowing my reputation.

Well, don't fret cauliflower! I bring renaissance to your dark ages and a rebirth to the dinner table. All kidding aside, this dish has the "Knock ya socks off" taste we all look for, while being simple to make. If you can look past it's gaseous nature (or take "Beano" for relief), this dish is certain to impress all those eating it. Give this recipe a try and make your cauliflower happy once again!

Difficulty (Scale from 1-10): 6

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

1/2 cup of olive oil
1 head of cauliflower cut into bite sized pieces (6-7 cups uncooked)
1 large Vidalia onion - chopped
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
2 eggs
1/2 cup of mayonnaise
1 can (10.75 ounces) cream of mushroom soup
4 ounces (1/4 pound) sharp cheddar cheese - shredded
4 ounces (1/4 pound) mozzarella cheese - shredded
1 teaspoon of black pepper

Preparation

Preheat oven to 350 degrees Fahrenheit
In a skillet over medium heat add olive oil, cauliflower, onion, red pepper, and salt. Sauté briefly then cover until cauliflower becomes tender (approximately 15-20 minutes), stirring occasionally.
In a medium sized bowl, whisk eggs and mayonnaise together, then whisk in cream of mushroom soup. Next, mix in cheddar cheese, mozzarella cheese and black pepper.
In a casserole dish add cauliflower mixture and evenly spread along the bottom of the dish. Add egg and cheese mixture on top of cauliflower, spreading evenly.
Place uncovered casserole dish in oven and bake for 30-40 minutes or until cooked. The casserole will be cooked when the surface boils and congeals slightly.

Enjoy your meal!

About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

Article Source: http://EzineArticles.com/?expert=Peter_Alfieri

Bread Pudding With Pisco Brandy Sauce

2009-01-14T07:33:00.000-08:00

This is a recipe that has been in my family for many years. My grandmother spent some time in South America and adapted her bread pudding recipe after learning of Pisco Brandy. Pisco brandy comes from Peru. Centuries ago under Spanish control, Peru used to ship this liquor to the colonies of Spain from the port of Pisco; which eventually gave it's name to the grape brandy. Presently, great-quality pisco is full of body, bouquet, and most importantly flavor; pisco continues to be a vital element in Peruvian cuisine.

I've always regarded this recipe as rare and unique. This is the kind of dessert you can be proud of, knowing your guests have probably never had such an indulgence.

Difficulty (Scale from 1-10): 6

Serves: 6
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 45 minutes

Ingredients for Pudding
2 cups of granulated sugar
5 extra large eggs - beaten
2 cups of heavy cream
1 tablespoon of vanilla extract
1 cup of golden raisins
3 cups of cubed Italian bread (lightly packed) - allowed to stale overnight
1/4 cup (1/2 stick) salted butter

Ingredients for Sauce
8 ounces of heavy cream
3 egg yolks
2 tablespoons light brown sugar
4 ounces of Pisco brandy

Preparation of Bread Pudding
Preheat oven to 350 degree Fahrenheit
Mix together granulated sugar, eggs, cream, and vanilla in a bowl. Pour over cubed bread, then add raisins. Mix and let sit for 10-15 minutes.
In another bowl mix brown sugar and butter together.
Pour bread mixture into greased muffin tin. Sprinkle the mixture of brown sugar over the top of the bread mixture and bake for 25-35 minutes or until set. Remove from oven and cool.
Remove from tin and serve topped with Pisco brandy sauce.

Preparation of Sauce
Mix all ingredients in a basin. Set basin over a sauce pan of boiling water and whisk steadily until mixture thickens then pour over bread pudding. Serve warm or cold.

Enjoy your pudding!

About the author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

Article Source: http://EzineArticles.com/?expert=Peter_Alfieri

Grilled Stuffed Chicken With Olive and Caper Puree

2009-01-02T05:40:00.000-08:00

I came up with this recipe because chicken breast by itself is rather bland in flavor. After several attempts, I finally came up with this full flavor yet easy to make grilled chicken. It combines sophisticated Italian elements while being a simple indoor/outdoor grilling dish. This recipe is sure to be a big hit with freinds or family.

Difficulty (Scale from 1-10): 6

Makes: 6 servings

Ingredients

1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food

Preparation of Chicken Breasts

Fillet each half of chicken breast, making sure not to cut completely through; this will provide a pocket for you to stuff the puree.

Preparation of Olive Caper Puree

In a blender or food processor add olives, capers, garlic, crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to make puree and make sure that the mixture is uniform. You may add more olive oil sparingly so mixture can blend better.

Stuffing and Grilling Chicken

Stuff each pocket of the chicken liberally with olive & caper puree. Close pocket with toothpicks.
Brush olive oil over the entire outer surface of the chicken, then add salt and pepper sparingly to the newly brushed olive oil.
Then grill your your chicken over medium heat until cooked and serve (remember to remove the toothpicks).

Enjoy your meal

Author:
Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

Brick Seasoned Grilled Chicken With Garlic and Herbs

2009-01-02T05:38:00.000-08:00

This is a great way to deep season chicken breast. The weight of the bricks forces the seasoning deep into the meat. There are only a few easy steps involved in making this tasty dish. Grill this dish inside or out, either way it will impress all those eating it.

Difficulty (Scale from 1-10): 7

Makes: 8 servings

Ingredients

4 cloves of garlic
3/4 cup (packed) fresh Italian parsley
1/4 (packed) fresh basil
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1 teaspoon of salt
1/2 - 3/4 cup of olive oil
4 boneless skinless chicken breast, cut in half
6-8 bricks wrapped in foil

Preparation of Seasoning

In a blender or food processor combine garlic, parsley, basil, salt, red pepper, and black pepper.
Slowly add olive oil, once uniformly thick paste is attained stop adding the oil.
Taste mixture, it should be slightly salty, if not add more salt until the paste tastes slightly salty.

Preparation of Chicken

Completely coat each half breast with the newly made paste using a generous amount.
Then wrap the newly coated breast with plastic wrap, making an air-tight seal.
Wrap again with plastic wrap, so there are two independent layers of plastic wrap.
Place wrapped chicken in a flat (or very shallow) cooking pan. Place another pan on top of the pan containing the chicken.
Place as many bricks as you can on the top pan.
Note: be sure that the top pan will allow the weight of the bricks to press onto the chicken breast underneath it.
Place pans with bricks into the refrigerator for at least 8 hours and no more than 24 hours.
Remove chicken from plastic wrap and grill!

Enjoy your meal!

Author: Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com. Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also fetured on the TV show. Be sure to check out other recipes on the show's website.

Chocolate - Christmas Chocolate Mocha Recipe

2008-12-25T04:51:00.000-08:00

The Aztec believed that chocolate was healthy and they used it as a medicinal drink. In sixteenth century Spain, chocolate was considered a health food. Chocolate is healthy for its antioxidants and brain stimulants. A 3 1/2 oz. dark chocolate bar will provide iron, magnesium, potassium, phosphorous, copper, and calcium. Naturally I did not have to tell you that. I have not found a person yet who did not love and crave chocolate all at the same time.

I have found a wonderful chocolate mocha recipe in a book published in 2007. The book is authored by Camilla V. Saulsbury and is titled, "Enlightened Chocolate". I have taken her advice and prepared the chocolate mocha mixture in a blender in batches so we always seems to have some around. I highly recommend that you do the same and be generous this Christmas season. Pass a warm chocolate mocha mug to all of your friends and family.

Christmas Chocolate Mocha

Makes 4 Servings

1/2 cup unsweetened cocoa powder (not Dutch process)

1/2 cup packed light brown sugar

2 1/2 tablespoons instant espresso or coffee powder

1 1/2 teaspoons vanilla

pinch of salt

4 cups 1% low-fat milk

1. In a large, heavy-bottomed saucepan, combine the cocoa powder, brown sugar, espresso powder, the vanilla, a pinch of salt, and water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.

2. Gradually add the milk. Heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil.

3. Divide between 4 mugs and serve immediately.

Nutrition Per Serving (1 Mug)

Calories: 233;

Fat: 3.7g;

Protein: 10.2g;

Cholesterol: 12.2mg;

Carbohydrates: 46g;

Be sure to visit our web site for more chocolate mocha recipes and other wonderful food creation ideas and practical cooking tips.

For more chocolate mocha recipes, register your email and receive weekly FREE recipes and other food creation information by directing yourself to my website, http://www.foodcreate.com. If you have recipes to share, comments, or questions, email me at info@foodcreate.com.

Author: Allen Wheeler

Article Source: http://EzineArticles.com/?expert=Allen_Wheeler

Caramelized Onion Lime Chicken

2008-12-25T04:50:00.000-08:00

This recipe was inspired by my current kick "caramelized onions" and a trip to the grocery store. As my wife and I cruised the local grocery store aisles, I spotted a bargain on limes (3 for a buck) So we bought 3. After getting back home I started thinking about how I could make something simple from the lime, chicken tenders and your guessed it "caramelized onions. The result was a very delicious chicken dish, which when accompanied by cole slaw and a baked potato makes a great meal for 2. The recipe is shown below, complete with the recipe for making the caramelized onion

Ingredients:

2 boneless, skinless chicken tenders, about 3 oz.
1 lime, juiced and zested
1/2 cup caramelized onion (recipe below)
Salt & freshly ground black pepper

Instructions:

1 - Make the caramelized onions using the recipe below, then deglaze the skillet with
the lime juice, then add the zest, and mix well.
2 - puree' the mixture in a food processor or blender.
3 - Place the chicken tenders in the bottom of the same skillet (must be oven proof).
4 - Top with the puree'd caramelized onion, lime juice/zest mix.
5 = Place in a preheated 350 degree oven for 15 minutes. (until chicken is done through)
Remove from the oven and serve immediately.

Caramelized Onions

1 - Peel 1medium yellow onion, cut off the ends and cut in half (top to bottom)
2 -Slice thinly and separate the thin strips formed by cutting .
3 - Heat a non-stick skillet and add 2 tbsp olive oil.
4 - When skillet is very hot but not smoking, add onions and turn heat down to low.
5 - Stir to coat all onion strips, and continue to cook for 20-30 minutes stirring frequently to avoid burning.
6 - When caramelized the onions should be a golden brown color when they are done.

Note: We had this dish for supper this evening and to me (remember I'm prejudiced because I cooked it) it was like going to heaven without having to die first.

Hope you enjoy it as much as we did! - Frank

The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com

Article Source: http://EzineArticles.com/?expert=Frank_Ernhart

Delicious Baked Desserts Recipes

2008-12-23T03:22:00.000-08:00

Author: David Urmann

Desserts play a very significant role in our table and in different social gatherings. This last course of the meal encourages more bonding time with family, friends and guests.

The following baked desserts recipes will hopefully satisfy the palettes of your loved ones.

Swedish Apple Pie
This great tasty apple pie is easy and worth preparing. It has a crumbled topping with cinnamon, pecans and sugar. Its maximum preparation time is 15 minutes only. It makes 1/9 inch pie with 8 servings.

Ingredients:
1 cup all-purpose flour
2 ½ cups peeled, cored and sliced apples
¾ cup melted margarine
1 tsp ground cinnamon
1 pinch salt
1 teaspoon white sugar
1 egg, lightly beaten
1 cup white sugar
½ cup chopped pecans

Directions:
Heat the oven up to 350oF or 175oC. Use a 9 inch pie pan. Grease it with margarine.

Put the sliced apples in 2/3 of the pan. Dust with cinnamon and 1 teaspoon sugar.

Mix 1 cup sugar with the melted margarine in a medium bowl. Mix well the pecans, flour, egg and salt and spread the mixture over the apples.

Bake it for about 65 minutes. Wait until golden brown.

Gingerbread Cookies
This recipe yields 72 servings.
Ingredients:
1 tbsp ground ginger
6 cups all-purpose flour
1 cup melted and slightly cooled shortening
1/2 cup water
1 tsp ground cloves
1 tbsp baking powder
1 tsp vanilla extract
1 cup packed brown sugar
1 egg
1 cup molasses
1 tsp ground nutmeg

Procedure:
Sift together the flour, cloves, cinnamon, ginger, baking powder, and nutmeg. Then set aside.

In a medium bowl, mix up the shortening, brown sugar, egg, molasses, vanilla, and water until smooth. Slowly stir in the dry ingredients until they are totally absorbed.

Divide dough into 3 pieces. Pat down to 1 1/2 inch thickness. Then wrap in plastic wrap. Refrigerate for at least 3 hours.

Bake for about 10 to 12 minutes in the preheated oven. When the cookies are done, they look dry; yet, still soft to touch. Take out from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Mango Mala
This is a low fat delicious and quick to prepare dessert It is good for 4 servings.

Ingredients:
2 tsp lemon juice
1 cup non-fat plain yogurt
Pinch nutmeg
1/2pounds fresh mango, flesh only
2-3 tablespoon sugar
Pinch salt
2 oz. black grapes

Directions:
Put mango, sugar, lemon juice, yogurt, nutmeg and salt into a blender. Process them until smooth. Then spoon into 4 serving dishes. Divide grapes into halves, discard seeds, and decorate dessert with them.

Banana Crumb Muffins
Ingredients:
1/2 teaspoon salt
1 tsp baking powder
1 1/2 cups all-purpose flour
3 bananas, mashed
1 tsp baking soda
3/4 cup white sugar
1/3 cup melted butter
1 lightly beaten egg
2 tbsp all-purpose flour
1 tbsp butter
1/3 cup brown sugar
1/8 tsp ground cinnamon

Procedure:
Heat the oven up to 375oF. Gently lubricate ten muffin cups.

Combine the following: baking soda, 1 and ½ cups flour, baking powder and salt in a large bowl.

Then beat together bananas, sugar, egg and melted butter in a separate bowl. Blend the banana mixture into the flour just until moistened. Spoon batter into a set muffin cups.

Mix together 2 tablespoon flour, brown sugar and cinnamon in a small bowl. Cut in 1 tbsp butter until mixture appears like a coarse cornmeal. Then spread toppings on the muffin.

In the prepared oven, bake it for about 18 to 20 minutes until a toothpick inserted at the center of the muffin comes out clean.

For more information on Baked Vegetables and Toaster Oven Dessert Recipes please visit our website.

Article Source: http://EzineArticles.com/?expert=David_Urmann

Vintage Recipes - Roasted Pork Tenderloin With Vegetables and Apple Spice Cake

2008-12-23T03:21:00.000-08:00

Author: Linda Carol Wilson

Comfort food is making a big comeback and what says comfort better than this old-fashion recipe for roasted pork tenderloin with vegetables meal? Perhaps adding another old recipe for an Apple Spice Cake for dessert. Yep, that's it. Double comfort. Why not treat your family and friends to some good old-fashion comfort food right away?

ROASTED PORK TENDERLOIN AND VEGETABLES

2 pork tenderloins, about 3/4 lb each
2 lbs red potatoes, scrubbed and quartered
1 lb carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary, crushed
1 tsp sage
1/2 tsp salt
1/4 tsp pepper

Place tenderloins in a shallow roasting pan that has been lightly greased. Arrange the vegetables around the pork; drizzle with the oil. Combine the seasonings and sprinkle of the pork and the vegetables. Bake, uncovered, in a 450 degree oven for about 40 minutes or until a meat thermometer reads 160 degrees. Stir the vegetables occasionally during the cooking process.

Makes 6 servings. 3-oz of meat + 1 cup of vegetables equals 331 calories, 40 g carbs, and 28 g protein.

APPLE SPICE CAKE

This is an old newspaper clipping from the Bedford Daily Times Mail of Bedford, Indiana. The clipping doesn't say but I imagine the recipe was in an "Appleacres" ad. Appleacres is a local business there that specializes in apples from their own apple orchards.

Mix together 2 cups chopped apples, 1 cup sugar and let stand for 15 minutes. Add:

1 egg
1 cup flour
1/2 cup nuts
1/2 cup raisins
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp soda
1/2 stick butter

Mix all together, pour into a greased pan and bake at 350 degrees for 25 to 30 minutes. Delicious!

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipe collection, visit her blog at http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Sweet Potato Recipes - Easy Potato Recipes

2008-12-17T06:26:00.000-08:00

Author: Allen Wheeler

Sweet potatoes contain virtually no fat or sodium. Sweet potatoes are harvested in August through October and are available in supermarkets all year round. Many stores feature them at Thanksgiving and Christmas. There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety.

I love to make this sweet potato recipe during the Christmas holiday period. This sweet potato recipe is easy, quick and uses only a few ingredients.

Sweet Potato Pecan Mix

Makes 8 Servings

1 12-inch skillet

8 medium sweet potatoes or yams (about 3 pounds)

1/2 cup packed brown sugar

1/4 cup (1/2 stick) margarine

1/4 cup water

3/4 teaspoon salt

1/3 chopped pecans

1. Heat the oven to 350*F. Scrub the sweet potatoes thoroughly with a vegetable brush, but do not peel. Pierce sweet potatoes on all sides with a fork to allow steam to escape while sweet potatoes bake. Place sweet potatoes directly on oven rack.

2. Bake sweet potatoes about 1 hour or until tender when pierced with a fork. Be sure to use a pot holder because the sweet potatoes will be very hot to the touch.

3. When sweet potatoes are cool enough to handle, gently peel off the skins using a paring knife. Cut sweet potatoes into 1/2-inch slices.

4. Heat the brown sugar, margarine, water and salt in the skillet over medium heat about 2 minutes, stirring occasionally, until mixture is smooth and bubbly. Add the sweet potatoes and pecans. Gently stir until potatoes are coated with sauce.

Substitute orange juice for the water in order to make orange sweet potato pecan mix. Add 1 tablespoon grated orange peel to the brown sugar in step 4. Remove the pecans.

Remember to use sweet potatoes in soups, casseroles, puddings, baked goods, or as a substitute for white potatoes in your favorite recipes. Visit our web site for more wonderful sweet potato recipes,cooking tips,and other food creation information.

I am the editor of a website devoted to all aspects of food and the creation of great food. You can find recipes, articles, cooking terms, and numerous other food related topics by directing yourself to my website, http://www.foodcreate.com

Register your email and receive weekly recipes and other food creation information. If you have recipes to share, comments, or questions, email me at info@foodcreate.com

Vintage Recipes for Holiday Noodles and Raisin Apple Pie

2008-12-17T06:10:00.000-08:00

Two wonderful old-fashion recipes to send you and your taste buds on a trip down memory lane! Holiday Noodles offers the old-fashion taste of grandma's noodles without all the hard work she put into them. And Raisin Apple Pie will surely bring back memories of those wonderful old dessert tables whether at grandma's house, family reunions, "dinner-on-the-grounds", etc.

Holiday Noodles

This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill this year. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!

1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional

Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.

Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.

RAISIN APPLE PIE

This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you if has to be old. How long has it been since you saw something like that?

4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk

Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.

*To plump raisins, cover with 1 cup loiling water and let stand for 10 minutes. Drain raisins thoroughly before using.

Enjoy!

Author: http://grandmasvintagerecipes.blogspot.com

Traditional Drink Recipes for Jamaican Rum Punch

2008-12-12T23:07:00.000-08:00

Jamaica has a unique island cuisine made colorful by the many tropical fruits that thrive here.

Visitors to Jamaica will find the simple country cooking of the island to be delicious, hearty and satisfying.

It's food has a reputation for satisfying the soul, whilst their drinks are no disappointment!

These drinks found anywhere in Jamaica and are a cooling treat to complement any meal and the island’s year round summer temperatures.

Appleton Bird Cocktail

This creamy recipe comes from the Appleton Estate:-

Ingredients:
* 1 1/2 oz. Appleton Special Jamaica Rum
* 1/4 oz. Tia Maria
* 1/2 oz. creme de banana
* 4 oz. orange juice

Directions:
1. Pour ingredients into a cocktail shaker and shake well.
2. Pour into a tall glass over ice.
3. Garnish with a cherry or orange wedge.

An island adage, �oeOne of sour, two of sweet, three of strong and four of weak!”

Traditional Recipe for Rum Punch

Ingredients:
* 4 Cups water
* 1 Cup lime or lemon juice
* 3 cups strawberry-flavored syrup
* 2 cups Jamaican white rum

Directions:
1. Stir all ingredients together in a punch bowl.
2. Add slices of lemon or lime.
3. Serve with ice cubes.

For a traditional Jamaican dessert, try this recipe for

Papaya Cream

Papayas are fragrant and add vitamins to this creamy and delicious dessert that is quick and easy to make.

Ingredients:
* 2 fresh Papayas (papaws)
* Rum raisin ice cream
* warm caramel
* 3 tbsp. grated nutmeg

Directions:
1. Peel papayas and blend with ice cream and nutmeg.
2. Pour into dessert dishes and top with warm caramel.

Enjoy this tasty dessert and these traditional Jamaican drinks whilst relaxing and enjoying time with friends.

For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.

Article Source: http://www.articlesnatch.com
About the Author: Jennifer Carter
Jen has travelled around the world and enjoys collecting and sharing recipes from other countries. For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.

Homemade Christmas Recipes

2008-12-12T22:57:00.000-08:00

CHRISTMAS - PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.

CHRISTMAS PICKLES
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator.

HOLIDAY DIP
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover. Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with vegetables and chips.

CRANBERRY CHRISTMAS PUNCH
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings

CHRISTMAS PUNCH
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice. Yield 3 3/4 quarts.

CHRISTMAS CIDER
1 gal. of apple cider
1 - 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot.

CHRISTMAS RICE PUDDING
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Cinnamon
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it doesn't burn. Beat eggs with the last cup of milk and add to the hot mixture with the sugar, butter, vanilla and nutmeg. Pour into a buttered 2 quart casserole and sprinkle with cinnamon. Set in a pan of water to bake for 1 hour at 350 degrees (or until set). Serves 10.

CHRISTMAS FRUIT SALAD
3 apples, peeled & chopped
3 oranges, peeled (use pulp only)
1 sm. can of crushed pineapple
1 cup of miniature marshmallows
1 cup of pecans, chopped
1 box of strawberry Jell-O, soft jelled
2 teaspoons of sugar
2 teaspoons of mayonnaise
Mix well and refrigerate.

CHRISTMAS SWEET POTATO CASSEROLE
3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.

CHRISTMAS PUDDING
2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar
Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves. Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the batter into the prepared coffee cans. Place several layers of aluminum foil on the tops and tie securely with string. Place the cans on a rack in a large kettle and add boiling water to a depth of 3/4 the height of the cans. Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool. They may be frozen, or stored for several weeks in the refrigerator.

FOR THE SAUCE:
2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract
In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt. Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround with the sugar cubes, placing several on top of the pudding. Light the cubes, and bring the flaming pudding to the table. Slice the pudding, spoon on the sauce, and top with Cool Whip.

Article Source: http://www.articlesnatch.com

About the Author:
Digital Products Home has a variety of world class ebooks that will answer all your burning desires. Find more delicious Christmas Recipes and more in our Christmas Celebration section. http://www.digitalproductshome.com

A Delicious Christmas Recipe

2008-12-12T22:52:00.000-08:00

I don't know about you but the one thing I especially look forward to at Christmas time is the food. And I mean really look forward to it. Don't get me wrong here, I'm not saying Christmas is just about food, the festive season is a great time for bringing families together and celebrating, but hey, like I said, I really do like the food.

Traditions Of A Recipe For Christmas

This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will be presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soirée. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.

Some Ideas For A Christmas Recipe

I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and isn't too difficult to prepare.

A Simple Fruit Cake Recipe

Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -

One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.

Preparation

Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.

Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.

Author: Clive Jenkins
Article Source: http://www.articlesnatch.com

About the Author:
If you require more Christmas Decoration info then be sure to visit the Outdoor Christmas Decoration Site which provides comprehensive help, advice and ideas on all aspects of Christmas Decoration. Clive thoroughly recommends this site so check it out today here: -http://www.outdoorchristmasdecorationsite.com

Vegetarian Burger Recipes

2008-10-11T05:46:00.000-07:00

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

Meat Fondue Recipes

2008-10-11T05:39:00.000-07:00

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

Delicious Texas BBQ Recipes

2008-10-04T08:38:00.000-07:00

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

Apple Crisp Coffee Cake

2008-10-01T00:15:00.000-07:00

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

BBQ Chicken Recipe

2008-09-17T08:01:00.000-07:00

Hey there. So I bet your trying to find the best recipe for bbq chicken. Well let me help you conquered this quest, and give you a few pointers, tips, and a great recipe that chefs around the world have been keeping a secret. There are only a few steps and secrets to making the best bbq sauce, and it is not only delicious but its fun and easy. The first step is the sauce.

Yield 1/2 qt (1.5 lt)

1 onion small dice

3 cloves garlic pealed and minced

1 oz veggie oil

1 oz red wine vinegar

½ oz chicken stock

1 oz brown sugar

¼ oz honey

1 oz dry mustard

1 can plum tomatoes

Salt and pepper to taste

1 tbs cayenne pepper

Step 1: Ok so the first thing you want to do is sweat the onions and garlic in the oil (to sweat means translucent or change cooler) for about 5 min.

Step 2. Add your red wine and chicken stock and reduce by half

Step 3. Add the rest of the ingredients and cook for 45 minutes on medium heat. After the 45 minutes take the pan off the heat and with a hand blender blend the sauce, this helps to break up and blend the plum tomatoes. Add salt and pepper to taste. And whammy!!! There's your home made award winning sauce.

Okay now for your chicken, it is all up to you, I personally like to get chicken wings.

If you want nice crispy chicken wings, then follow my instructions.

First pre heat your oven at 450 for 10 minutes. After the ten minutes cook the chicken in the oven with oil salt and pepper for 20 minutes, then take the chicken out of the oven. And let rest for 5 minutes (note the chicken is not fully cooked at this step, I am doing this method to crisp up the skin,) now turn down the oven to 300, and place your chicken back into the oven and cook for approximately 45 minutes.

This technique is called flash cooking, or shock cooking. The first step of shock cooking is to extract the fluids and liquids very fast from the out side skin so it crisps up. And the second step of shock cooking is to slowly cook the meat to help keep the meat nice and juicy and tender. So when you're finally done cooking you have a nice piece of chicken that has a crispy out side skin but a nice juicy tender meat on the inside.

For more great cooking tips, recipes, and methods visit http://cooking-with-a-pro.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Shane_Newell
Author: Shane Newell

Doughnut Recipes

2008-09-17T07:57:00.000-07:00

Here are a couple of recipes for homemade doughnuts. Remember the mouthwatering activity of making doughnuts with grandma or mom on long winter evenings? Now you can do the same with your family! Gather the kids in the kitchen and let them see that all doughnuts do not come from a doughtnut shop or the grocery store deli. Making donuts is a perfect way to involve the whole family and make some special family memories.

FLUFFY RAISED DOUGHNUTS

1 cup milk
1 pkg dry yeast
1/2 cup lukewarm water
1 tsp sugar
1/4 cup shortening
1/4 cup sugar
1 egg, well beaten
1 tsp salt
3 1/2 cups flour

Scald one cup milk and cool to lukewarm. Dissovle yeast in bowl in lukewarm water and 1 tsp sugar. When foamy, add to cooled milk. Stir in shortening, 1/4 cup sugar, egg, and salt. Beat in flour. On floured board, knead until smooth. Place in a greased bowl, let rise to doubled. Punch down and let rise until doubled again. Roll dough 1/2" thick and cut with a doughnut cutter. Cover and let rise until light and fluffy. Fry in deep hot fat. Glaze with a water and sugar mixture. Note: You can also frost and decorate with colorful sprinkles, if desired.

CAKE DONUTS

1 cup sugar
2 eggs, beaten
1/2 cup sour milk
1 tsp soda
1/2 cup sweet milk
1 tsp baking powder
2 tbsp melted lard or shortening
1 tsp vanilla
pinch of salt
flour

Mix sugar and eggs together. Add sour milk and soda mixed in milk. Add sweet milk and melted lard. And vanilla and flour with salt and baking powder mixed into the flour. Use enough flour to make a dough stiff enough to roll and cut donuts with a donut cutter. Makes 30.

Note: Sour milk is buttermilk; sweet milk is regular milk

Enjoy!

Grandma Linda shares more of her vintage recipes on her blog at http://grandmasvintagerecipes.blogspot.com For Linda's diabetic recipes and information go to diabeticenjoyingfood.squarespace.com

Author: Linda Carol Wilson
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Carrot Cake Recipes

2008-09-13T21:12:00.000-07:00

Carrot is a nutritional vegetable. It contains huge amounts of beta carotene which is the essential precursor of vitamin A. Beta carotene is a potent anti oxidant agent, proven to fight cancer cells and help body defense system. Pectin, an anti cholesterol agent, is another essential substance found in carrot. Fewer amounts of potassium and vitamin C are also found in carrot.

Some peoples dislike carrot, as a result they do not include carrot in their daily menu. An alternative way to make carrot based food is necessary to help them to love carrot. Carrot cake seems to be a suitable meal for them.

To make carrot cake, the first thing you have to do is to prepare these:

1. Wheat flour, 120 grams
2. Maize flour, 20 grams
3. Baking powder, a half teaspoon
4. Egg white, 250 cc
5. Sugar, 200 grams
6. Cake emulsifier, a half tablespoon
7. Salt, a half teaspoon
8. Sweet condensed milk, 100 cc
9. Carrots, 200 grams, rasp first, squeeze and take its water.
10. Orange dye

Carrot cake is easy to be made, follow these steps to make it:

1. Stir the egg white with sugar, cake emulsifier, and salt until it is soft and expanding.
2. Add the sweet condensed milk. Keep it stirred while wheat flour, maize flour, and baking powder are added to the dough.
3. Separate the dough into 2 parts, Dough 1 and Dough 2. Add carrot and orange dye into Dough 1, stir well.
4. Lubricate a baking pan using margarine, and pour some amounts of Dough 1 into the pan. Steam it for 5 minutes.
5. Pour Dough 2 into the pan, and steam it for 5 minutes.
6. Pour Dough 1 again into the pan, and steam it for 5 minutes, continue with Dough 2, and then Dough 1 if there are still any remainders.
7. After completing this layer making process, steam the entire dough for 25 minutes until it is done.
8. The luscious carrot cake is ready to be served.

To make this carrot cake, some ingredients are available in http://www.bestbuy-ever.com/gourmet_food.htm

Author: Mahirsyah Wellyan Twh
Article Source: http://EzineArticles.com/?expert=Mahirsyah_Wellyan_Twh

Fried Eggs Recipes

2008-09-05T07:50:00.001-07:00

Making a fried egg seems so simple yet for some, this may be the hardest recipe of them all. With the splashing grease, mess, and the general propaganda war against eggs these days, no one wants to fry an egg anymore. I loved fried eggs as a kid and I am on a mission to bring this recipe back into favor.

For starters, gently slip eggs, one at a time, into the hot oil in a skillet. You may use butter, margarine, bacon drippings or sausage drippings. Cook the eggs over medium heat for 30 seconds in order to have the eggs set white and begin to firm. Tilt the skillet so the oil runs to the side of your skillet. Spoon that hot oil quickly and continuously over your firming, now white eggs. This will allow the eggs to form film over the yolks and also set your outer areas. At this point you should begin to have a lovely smell wafting through the house. Everybody should be up and out of bed by now.

When the eggs are done, gently turn them over and cook 20 to 30 seconds if you like them "over easy." You can serve the eggs on a plain plate or make them into a wonderful egg sandwich. Place the eggs on two pieces of toasted bread and throw on some slices of bacon if they are available. Sometimes I sprinkle some grated Parmesan cheese over the prepared eggs to give them a little kick. A sprinkle or two of tabasco fits right in with this wonderfully easy dish.

When making fried eggs or any other egg for that matter, always use fresh eggs. Yolk of eggs that have been stored a while break more easily. Brown crispy edge around fried egg means you have the skillet too hot. Reduce the heat. For a low-calorie egg, omit butter or margarine and use a non-stick skillet. Feel free to use your imagination and sprinkle on some dried chives or even slice up a few tomatoes. The main objective is to get your on the go family to stop and eat a healthy breakfast. The actual recipe is as follows:

Fried Eggs

Servings 2 to 4
Ingredients:
1/4 cup butter, margarine, etc.
4 eggs
salt and pepper to taste
10-inch skillet

In a skillet, heat butter over Medium heat until a drop of water sizzles on it.
Break eggs, 1 at a time, into a custard cup or sauce dish.
Slip eggs into hot oil, 1 at a time, without breaking yolks.
Cook 30 seconds until whites start to set.
Tilt skillet so oil runs to the side.
Spoon hot oil quickly and continuously over eggs.
Keeping skillet tilted, baste egg with hot oil for 5-6 minutes or until done to your taste. Season with salt and pepper.

Sit down with your family and enjoy!

I am the editor of a website devoted to all aspects of food and the creation of great food. You can find recipes, articles, cooking terms, and numerous other food related topics by directing yourself to my website, http://www.foodcreate.com

Article Source: http://EzineArticles.com/?expert=Allen_Wheeler

Fruit Salad Recipes

2008-09-05T07:48:00.000-07:00

Fresh fruit salad is a nutritional wholesome snack that the entire family can enjoy. However, most people don't realize that it can be prepared ahead of time and vacuum-sealed to lock in freshness. Vacuum sealers keep air from getting in, preserving food to its fullest capacity.

Any type of fruit can be incorporated into a salad, with the selection varying through each season. What is best of all, is that it is easy to make and saves time. Busy individuals, especially those with families and children, will appreciate every minute spared by preparing dessert in advance.

The tastiest fruit salads feature a variety of textures, flavors and colors. The following recipe is an ideal mix of ingredients, perfect for vacuum sealing:

Requirements:

Watermelon

Oranges

Apples

Pineapple

Honeydew melon or cantaloupe

Bunch of grapes

Cups of berries, any variety

The kinds of fruits can be altered according to preference and/or health concerns. Generally, bananas tend to become mushy when mixed with other fruits, but they can always be added just prior to eating to avoid this problem. Apples turn brown soon after being cut, but dipping them in lemon juice often prevents this from happening. They can still be mixed with other fruit.

Every fruit should be cut into bite-sized pieces and mixed well. Some fruit salad lovers prepare juice-based glazes, a delicious complement to a tempting snack. To create a glaze, combine the juice of a lemon or orange with 1/3 cup of corn syrup. Mix well and vacuum seal separately from the salad. When it's time to eat, the two are combined to form a tasty treat.

Fruit salad is a wholesome snack that provides a heap of nutrients. Watermelon is a great source of Vitamin A and Potassium, oranges pack a good serving of Vitamin A, Vitamin C, and Potassium, apples and most berries are full of fiber, and cantaloupe offers Potassium and double the required daily quantity of Vitamin A. In addition to the primary attributes, one bowl of fruit salad can give you a lot of different types of vitamins, as well as foliate, calcium, magnesium, phosphorous, selenium, iron, etc.

For convenience purposes, it is best to separate the fruit salad into individual portions before vacuum sealing. Small servings can easily carried when you travel to work, school, or act as a quick snack at home. Vacuum-sealed fruit salad can be frozen and thawed as required. Now you know how to make a delicious fruit salad and how to make it last.

Victor Epand is an expert consultant for used clothing, used watches, and vacuum food sealers. When shopping for used clothing, used watches, and vacuum food sealers, shop only at the best online stores for used clothing, used watches

Author: Victor Epand
Article Source: http://EzineArticles.com/?expert=Victor_Epand

Fish and Chips

2008-09-05T07:47:00.000-07:00

Hi folks are you still buying frozen oven chips for the family. Why when it is so simple to make your own.

What do we need, well potatoes will come in handy ( ouch that was a smack on the back of the head, off my missus for being sarcastic ) sorry about that ok here we go.

* Heat oven to 200C/fan 180C/gas 6.
* Peel the potatoes and cut them into long chip shapes - the thickness you do is entirely up to you, I like mine about as wide as one of my fingers.
* Rinse under the cold tap and pat dry with a tea towel.

* Spread the chips on a large non-stick baking tray and toss with oil and celery salt.
* Lie them flat in a single layer use two trays rather than overcrowd one.
* Roast for 45-50 minutes turning them occasionally.
* When cooked they should be golden brown and crisp with a light fluffy centre.

I know I know salt is bad for you and I totally agree, the thing is you are not going to be eating chips every day. So as they say, a little of what you fancy and all that.

I love fishcakes but I am not really keen on shop bought ones, so have a go at these folks. I am sure you will love them.

There are two schools of thought about whether you should use fresh or tinned fish. Both are equally as good, if you are in a hurry the tinned fish wins by a country mile.
* The best fresh fish for fishcakes are cod, haddock or hake.
* The best tinned fish is Tuna.
* Then you add mashed potato, usually in a proportion of 4 medium-sized potatoes to a large tin of fish.
* Mash tuna or other tinned fish with mashed potato. Mould into round shapes. Grill or bake in the oven, or fry using as little oil as possible.

On the subject of frying, I get a lot of queries about fish. There is nothing difficult about frying fish, and you do not need some of the exotic batter recipes some of the television chefs bang on about folks.

A simple batter mix for you I have always used this one.
3/4 to 1 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 tablespoon of vinegar
3/4 cup water

Mix all of the ingredients together until they are lump free, coat the fish in the mixture, and using very hot oil fry the fish until it is golden brown. Nothing simpler folks, the hotter the oil the better, if it is too cool the fish will be soggy, and soak up the oil.

So go on folks get some fish and chips done for the family, they will love it. I always remember my mothers fish and chips done at home she used to use lard for frying in, not acceptable in our health conscious society now, but my oh my they tasted great folks.

I hope you enjoy some of the recipes I will be coming up with folks, there will not just be budget food in forthcoming articles, I want you to try foods from around the world. written in an easy to understand way, cooking should never be a chore, I want people to get back in the kitchen and find out the pleasures of preparing and cooking a great family meal.

Author: George Edward
Article Source: http://EzineArticles.com/?expert=George_Edward

Cheese Corn Sandwich and Corn Bonda

2008-09-03T07:30:00.002-07:00

Requirements: Sliced/Chopped Cheese-1/2 cup, Milk -1/2 cup, American Corn-Chopped/sliced 1/2 cup, Finely chopped Green Chilly-2, Finely Chopped Onion-1/4 cup, Butter-2 Table Spoon, Cucumber sliced(Round)-4, Sliced Tomato-1 cup, White parts of Bread-8 slices, required amount of salt.

Method:

Take a large bowl and put the Cheese, American Corn, Green Chilly, Onion, Salt and milk. Mix it well to make a paste. Apply butter on both sides of bread. Spread the paste evenly on one side of the Bread. Top it with the roundly cut cucumber and sliced tomatoes. Now cover it with another bread and toast it in a tawa till it becomes brown.

Now Cheese corn sandwich is ready to serve with tomato sauce/hot chilli sauce.

Cheese Bonda:

Requirements:Finely chopped and fried Onion-1 cup, Corn-1 cup, Potatoes-4, Finely chopped Green Chili-1 Table Spoon, Chilli Powder-1 Tea Spoon, Pepper Powder-1 Tea Spoon, Tomato Sauce-3 Tea Spoons, Bread Crumbs-1 cup, Oil-2 cups, Required amount of Salt.

Method:

Boil Corn and smash it finely. Cook the potatoes and peel its skin, smash and keep it aside. Mix Smashed corn, salt, pepper powder, fried onion, tomato sauce and roll it into balls. Now mix the smashed potatoes, chili powder, salt and chopped green chili. Make the mixture into round chappatis and keep the corn mixture in the centre and close the chappatis into balls. By this way prepare all the balls. Now roll all the balls in bread crumbs. Heat the oil and fry all the balls till it becomes brown in low flame.

Now the energy giver snack is ready to fill your body with energy.

Author: Janaki V
Article Source: http://EzineArticles.com/?expert=Janaki_V

Barbecue Spare Ribs Recipes

2008-09-03T07:30:00.001-07:00

This entire summer I've been bombarded with cooking shows on how to slowly cook ribs. I finally decided to try making some ribs like they do in the south. Like all my recipes, I like to create my own recipe and techniques. Of course, I learned a lot from all those award winning chefs on the cooking channel.

My only problem was that I didn't have one of those fancy slow cooking smokers like I had seen on TV. All I had was a Webber barbecue that I paid $20 bucks for at a garage sale. I decided to give it a shot anyway.

This recipe takes a lot of time, but I'll tell you that these ribs fall off the bone and melt in your mouth. They are very tasty and you won't be disappointed!

First, I needed to convert my barbecue into a slow smoker. This was very simple. I bought a bag of hickory wood chips and I used a small metal can that I drilled holes on the bottom. This was my wood chip holder. Some barbecues come with a wood chip container, but it is very easy to make one.

Soak your wood chips for several hours and then fill your wood chip container with the chips. Turn on only one burner of your barbecue to the lowest heat setting. I had a constant temperature of 200 degrees. Set your can of wood chips on the bottom near the burner and you have yourself a smoker.

Here is the recipe:

Baby back ribs or regular ribs (Get good quality ribs)
Hickory wood chips
Liquid smoke

The Rub:

2 tablespoon of Emerald's Essence seasoning (see Food Network Channel for recipe)
1 tablespoon of Pappy's seasoning (local grocery store)
2 tablespoons of brown sugar

Rub the spare ribs with rub and place in aluminum foil in the refrigerator for 2 hours or overnight.

Barbecue Sauce:

1 tablespoon garlic powder
2 tablespoon brown sugar
1 tablespoon Pappy's seasoning
1-2 teaspoon cayenne
1 tablespoon Emerald's seasoning
2 teaspoon liquid smoke
¼ cup Masters Original barbecue sauce
2 cups ketchup
Black Molasses to taste and color

Cook and simmer above ingredients for the barbecue sauce on low heat for about 20 minutes then cool and refrigerate until you are ready to use.

Cooking:

Take the ribs out of the aluminum foil and place the ribs on the smoker or barbecue with one burner going, and the hickory wood chips on the burner. The temperature should be between 200-250 degrees for 4 hours. (Be sure to soak your wood chips in water)

After 4 hours put the ribs back in the aluminum foil and seal the top and sides of the aluminum foil and place back in the smoker for 2 hours. This braises the meat and the meat falls off the bone.

After 2 hours open up the aluminum foil and gently brush on the barbecue sauce on to both sides, then leave the foil open and place it back into the barbecue. This lets the sugars in the barbecue sauce glaze right onto the ribs.

It's a lot of work but believe me the ribs come out fantastic!

I would love to know how your ribs turned out. Email me.

Author: Chef Vinny DiLeo is very passionate about any kind of food but especially pizza and Italian cooking. You can find some of his award winning recipes at his website http://www.perfecthomemadepizza.com

Article Source: http://EzineArticles.com/?expert=Vinny_DiLeo

Stuffed French Toast For a Great Brunch

2008-09-03T07:29:00.001-07:00

Having friends and family in for brunch on a Sunday morning is a very relaxed form of hospitality. A great deal of the preparation can be done the day before to keep things moving smoothly, especially, if like us, you are doing this after church.

This brunch dish is wonderful, but not complicated, and can be prepared in advance. The only adjustment needed will be when cooking the French toast. Since you will have chilled it overnight, you will want to allow time to warm the bread all the way through, without burning it, so a lower heat may be needed. The syrup can be re-warmed in the microwave.

A large bowl of fruit salad makes a good and very simple side dish. The one I have added here is a combination of oranges, kiwi, grapes and apple in a honey-spice dressing. Of course, other fruit can be added. Along with coffee, tea and juice, or maybe a fruit punch, you are ready to enjoy a wonderful meal with your family and friends.

Stuffed French Toast

1 8-ounce package Neufchatel (low-fat) cream cheese, softened
1 cup apricot jam 1-teaspoon vanilla ½ cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream
½ teaspoon ground cinnamon
½ teaspoon vanilla
½ cup orange juice

In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1-teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 ½-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-½ tablespoons of the cheese mixture.

Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes smooth syrup.

Beat together eggs, whipping cream, cinnamon and the 1/2-teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices.

To serve, drizzle warm syrup over the hot French toast. Delicious!

Serves 5 to 6

Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline.

Fruit Salad with Honey-Spice Dressing

4 oranges, pared and sliced
2 kiwi, pared and sliced
1-cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed

Combine the fruit in a serving bowl and add dressing to taste.

For dressing combine ¼ cup fresh lemon juice, ¼ cup honey and ½-teaspoon ground cinnamon. Whisk and pour over fruit.

Author: Suzanne Merrill
http://theheartofthehomeblog.blogspot.com
- A recipe and hospitality blog.

Article Source: http://EzineArticles.com/?expert=Suzanne_Merrill

Open Cans Chicken Casserole

2008-09-03T07:25:00.000-07:00

I came across this recipe the other day and remembered that it was a tasty, easy and quick to prepare meal that I cooked in the late 70's. I could come home toss the ingredients together and into the oven. Now is the time to update the dish, make it healthier, tastier, but still quick to make.

There is nothing wrong with using prepared foods as long as you make those purchases wisely. Fat and sodium, as well as preservatives are important considerations when choosing products. This casserole will work equally well with the lower fat, lower sodium versions of today's soups.

While the casserole is cooking, make a salad or prepare some fruit to serve along. Dinner will be ready in no time.

Open Cans Chicken Casserole
Serves 4 - 6

Preheat oven to 350 °

* 1 10-1/2 oz. can Cream of Chicken soup. Remember look for the low fat, low sodium variety.
* 1 10-1/2 oz. can Chicken Noodle soup. Remember look for the low-fat, low sodium variety.
* 1 ½ cups cooked chicken. You can use leftover chicken that is diced, rotisserie chicken that is shredded, or canned white chicken meat, drained.
* 1 4 oz. can mushrooms, drained and rinsed
* 1 small onion, diced
* 1 cup celery, diced
* ½ 5 oz can water chestnuts, sliced
* ½ 16 oz. bag Chow Mein noodles. Save remaining noodles for serving.
* ½ teaspoon pepper
* ¼ - ½ teaspoon garlic powder. If you have fresh garlic, by all means use it.

Combine the above ingredients. Normally, adding salt is not needed, but taste for your preferences.

Spray a round casserole with non-stick spray. Pour ingredients into the casserole. Cover and bake at 350 ° for 30 - 35 minutes or until bubbly. Remove top and bake an additional 5 - 10 minutes.

Serve and top with additional Chow Mein noodles.

Author: Judy Ferril is a freelance writer in Minneapolis. Are you a stranger in your own kitchen? Do you think eating healthy means no fun or flavor in your meals? Judy is the self-trained executive chef for the Ferril family and loves to share her passion for cooking and healthy foods with others. Join Judy Ferril at Baking With Lemons. What does baking and lemons have to do with fun, flavor, and health? Come see, stretch your imagination and enjoy new tastes and flavors at Baking with Lemons and Local Food Connections for fun and healthy local food options. Judy Ferril

Article Source: http://EzineArticles.com/?expert=Judy_Ferril

BBQ Pork Ribs Recipe

2008-08-14T00:37:00.000-07:00

Try this fabulous BBQ Pork Ribs Recipe for a culinary treat served up from your own BBQ this summer!

Ingredients

4 lbs. of thick and meaty pork belly ribs
BBQ sauce (smoked variety)
Red wine
Ketchup
Worcestershire sauce
Honey
Rosemary fresh leaves
Oregano flakes
Salt & pepper to taste
Corn starch or flour

No specific ingredient quantities are needed for this recipe. You will adjust them to your liking. (The more, the better!) Four pounds of meat feeds four hungry people, unless you're inviting me, then you'll need to double that! :-)

Preparation

Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), Oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.

Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).

The wine should cover most of the ribs. Allow them to marinate overnight in the refrigerator, carefully turning several times.

Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked on the upper rack of the grill if possible.

Cooking Method

After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed. Then move the ribs to the upper rack of the grill for the remainder of the cooking.

You will need to turn them quite a few times in order to cook the ribs without burning. Check how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you prefer the meat juicy then they will be ready when the internal flesh has a very light pink colour without blood at all, but this is up to you, for a really well done rib, but drier, the meat should be almost completely white inside.

Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:

Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.

Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.

Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a warm relaxing summer's evening!

There is nothing like a slab of ribs in the summer made with this special BBQ pork ribs recipe

Article Source: http://EzineArticles.com/?expert=Michael_Baker
Author: Michael Baker

Stuffed Mushrooms Recipe

2008-08-09T03:14:00.002-07:00

Stuffed Mushrooms are a great starter for just about any meal.They make great appetizers and are a satisfying snack.If you like you can also modify this recipe and add a little crab meat to give it an extra kick. Horseradish sauce goes well with these tasty treats.

Stuffed Mushrooms

What you need:

11/2 Package of Fresh mushrooms (your choice) save the other half of the package
½ Cup of Parmesan cheese
¼ of a Finely Chopped Onion
¼ of a medium Bell Pepper
3 cloves of garlic Very finely chopped (or sub garlic salt) Omit pinch of salt if you sub garlic salt. Fresh is better.
Pinch of salt and pepper
¼ Bread crumbs (Italian is best)
1 tsp of oregano
11/2 cup of mozzarella cheese
1 stick of butter or margarine softened. (You can use margarine from the tub)

Preheat the oven to 325 degrees

Wash the mushrooms to remove any dirt. Next gently pull the stems out of the mushroom to make it look like a bowl.

Set the mushrooms on a clean kitchen towel to dry. While the crowns are drying, finely chop up all of the pieces of stem and place them in a bowl with all of your ingredients minus the mozzarella cheese. Mix well. Spoon 1 tsp of the mixture into each crown and place in a shallow backing dish. Using a teaspoon as your guide, place butter in between the mushrooms. 5 teaspoons should be enough. Next place the mushrooms close to each other. Sprinkle mozzarella cheese on top and bake for 25-30 or until mushrooms are soft and the cheese is brown.

Serve and enjoy.

Author: Rachel, is a single mother who writes recipes and meal planning on a budget.You can learn more by visiting my website at http://www.budgetmealplans.com/

Article Source: http://EzineArticles.com/?expert=Rachel_Cotler

Dumplings Recipe

2008-08-09T03:14:00.001-07:00

Dumplings are amazing. Need I say more? They are easy to make from scratch, available in almost every supermarket, the perfect on-the-go meal, fun to pop in your mouth, great for parties, and they come in all sorts of fillings. I like to think of them as the all in one meal - meat filling, bready wrapper, and specks of green (and that's enough veggie for me!).

Last night I ate at least 20 dumplings. And boy were they good! Meaty pork filling with chopped shrimp and vegetables all boiled in a thin dumpling wrapper. A full course meal all in itself and I ate 20 of them!

I don't know about you, but I don't usually like to eat a dumpling just by itself. I love dumplings, but they often turn out to be just so darn bland. That's why I love the dipping sauces. Yes, of course you can always just dip a dumpling in soy sauce, but a special sauce can make all the difference. Here's my personal favorite easy-to-make dumpling dipping sauce recipe:

Ginger Scallion Dipping Sauce

½ cup sugar
¼ cup sake (or any other cooking wine)
¼ cup soy sauce
1 teaspoon thinly slice scallions
½ teaspoon minced garlic
½ teaspoon minced ginger

Whisk all ingredients in a small mixing bowl. Chill and serve with your favorite dumpling!

I believe dumplings are not only fun and easy to make/eat - they also bring people together. Why not make dumplings with your kids or have a dumpling making party with your friends? Then, you could also have a dumpling eating contest! Dumplings are definitely a fun way to bring those you love around the family table.

Daniel N. is the author of his blog, I Heart Asian Food, at http://iheartasianfood.blogspot.com He enjoys earning an income from home with SBI: http://iheartsitebuildit.blogspot.com

Article Source: http://EzineArticles.com/?expert=Daniel_N
Author: Daniel N

Texas BBQ Recipe

2008-08-09T03:10:00.000-07:00

Beef brisket recipe

This is a recipe for Texas BBQ of beef brisket. It is thought possible that it was the cooking and preparing of this meat that may have instigated the Texas BBQ process. Germans immigrated to Texas in the late 1800's/early1900's and fitted well into the Texas cattle industry because of their butchering and sausage-making skills. They were experienced at making the most of the tougher, cheaper cuts of meat such as beef brisket, a normally tough meat which was usually pickled, boiled, or braised until tender. Open-pit cooking (or grilling) was already popular in Texas but grilling it wasn't an option, so they started cooking it slowly on closed pits. After about 15 hours cooking this way the meat was tender with a great smoky flavour and very little fat. This technique is still the best way to get great beef brisket. So, here's a recipe for Texas BBQs... it assumes you are using a smoker not just a grill...

Ingredients:

* 7-10 lb untrimmed beef brisket with fat on one side (or you can use 2 if your smoker is big enough, saving wood and charcoal)
* 4 tablespoons salt
* 1/2 teaspoon ground cumin
* 3/4 teaspoon dried coriander
* 2 teaspoons dry mustard
* 2 tablespoons brown sugar
* 2 teaspoons garlic powder
* 2 teaspoons dried basil
* 2 teaspoons onion powder
* 1/2 teaspoon dried savory
* 1 teaspoon black pepper

Preparation:

Put all the ingredients except the brisket in a ziplock bag, seal and shake them well. Rub all but a 1/4 cup of the mixture really well all over the brisket then store it overnight in a shallow baking pan, sealed well with foil.

Cooking Method:

Note: This is a long slow process so you will need to start cooking the evening before. The process can't be rushed or you'll end up with smoked shoe leather! Put about 5-10 lbs of charcoal in your smoker. Soak mesquite, hickory, pecan or fruitwood chips in a pan of water for at least 30 minutes. (Just about any hardwood can be used for smoking meat just use the easiest to find or the one that you think produces the best smoked flavour.)

The whole process will take 2 separate fires (because of the length of time) and up to 20lbs. of charcoal, so make sure you have plenty of charcoal and wood chips. Sprinkle the charcoal with wood chips to light them easily and add a few more until the fire is going well. Never use charcoal lighter fluids or other lighters or your brisket will probably taste like the lighter used! Don't let the smoker's water pan go dry.

Once the fire settles and the coals turned grey, put the uncovered brisket on the smoker, fat side up. Allow it to smoke for about 4-6 hours, add chips more throughout the cooking; don't let the water go dry. Next, double wrap the brisket with heavy-duty aluminum foil and put it to one side while you build a new fire. Allow the brisket to cook undisturbed on this new fire for another 8 hours; you don't need to add any more chips on this fire.

Carefully remove the beef brisket from the smoker and allow it to stand for at least quarter of an hour before slicing. When you're 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!

Using great recipes for Texas BBQ is a simple way to spice up any cookout.

Author: Michael_Baker
Article Source: http://EzineArticles.com/?expert=Michael_Baker

20 Low Fat Dessert Recipe Ideas That Taste Wonderful

2008-07-24T22:15:00.000-07:00

Most people have a sweet tooth and it's this sweet tooth that can be the downfall of many a diet. As soon as we're on a diet or a healthy eating regime we feel restricted and all of a sudden we have cravings for chocolate, ice cream and chocolate fudge cake!

The secret of healthy eating is not to restrict yourself but, instead, to have a balance - everything in moderation. You need to cut down on fats and sweets but you certainly don't need to ban them. Look through your recipe collection and online for low fat dessert recipes to use instead of your usual high fat favourites.

Even if you are unfortunate enough to be diabetic, you can still indulge your self a little. There are alternatives to sugar, such as sucralose, that can be incorporated into your favourite dessert recipes with wonderfully tasty results. You still need to watch the total carbohydrate content, but as long as you are careful, you can still have the desserts that you long for.

Here are some top tips for enjoying low fat and low sugar dessert recipes:-

1. Look for dessert recipes which contain mainly fruit.

2. Layer fresh fruit with fat-free or low fat ice cream or whipped cream substitute to make a tasty ice cream sundae.

3. Use sugar free jelly.

4. Make trifles with sugar free jelly, fresh fruit, fat free sponge cake, low fat custard and a low fat cream substitute - a tasty treat.

5. Enjoy fruit sorbets and look for dessert recipes for sorbets

6. Mix berries or sliced fruit with fat-free yogurt and sprinkle with cinnamon.

7. Grill half a grapefruit sprinkled with brown sugar - great for breakfast or as a dessert.

8. Enjoy a pineapple - buy a special pineapple corer and slicer to make preparation easier and pour Malibu over pineapple slices for a yummy dessert.

9. Sauté banana or pineapple with a little brown sugar until caramelized.

10. Slice into the skin of a banana and pop a couple of squares of dark chocolate into it, wrap in foil and bake until banana is soft and chocolate is melted.

11. Treat yourself to an ice cream maker and find dessert recipes for low fat ice creams.

12. When baking muffins or cakes, replace half the fat content with mashed banana or pureed prunes.

13. Use egg whites instead of whole eggs in baking.

14. When buying canned fruit, buy fruit in juice rather than in syrup to cut down on sugar.

15. Look for dessert recipes for fruit that is in season. Fruit always tastes better when it is in season.

16. Share desserts with your partner instead of having one each.

17. Check food labels on commercial desserts to check fat and calorie content.

18. Instead of pouring cream over desserts use cream substitutes or puree fruits to make a sauce.

19. Meringues - Meringues are low in fat. Make a meringue sandwich with berries or strawberries and a fruit coulis.

20. Melons - A slice of melon is a great starter and a great dessert. Experiment with different types of melons.

You will be able to find plenty of healthy dessert recipes online and in books and you might even be able to adapt your favourite recipes to make them more healthy.

Remember, desserts do not need to be unhealthy - in fact, if you plan it our carefully, the dessert could be more healthy than the main course!

About the Author: Roger Wakefield writes content for the Recipe File site, which is one of the most comprehensive recipe sites online. The Recipe File website contains over 40,000 recipes which range from dessert recipes to salad recipes. Cooking for your family can be easy and enjoyable if you use the right cookbook. The Recipe File ensures that you are never short of a great recipe whenever you want.

Spicy Chili Recipes - Tuna Chili Curry

2008-07-22T08:47:00.000-07:00

This is for all of you out there who love spicy chili recipes. I created this Mouth-watering recipe by chance, due to the fact that I'd been ill and had not been shopping and therefore was practically out of food.

I had a quick look through my kitchen cupboards and found the ingredients that I have put together to create this magnificent spicy and delicious chili recipe, which I am now sharing with you.

One of the chief benefits, aside from being totally healthy and easy and quick to cook is the fact that it is really as cheap as chips to make.

If you like any kind of spicy chili food, then you are going to love this - I promise you.

So get your chili taste buds ready for this one. I'll be very surprised if you don't make this one of you spicy favorites. If you like it hot, like I do, then simply add more chillies or chili powder.

I call it Spicy Chili Tuna Curry and it is ideal for anyone, but especially for students and the like who are living on a small budget.

Spicy Chili Tuna Curry.

Ingredients:

One Large Onion (peeled and roughly chopped)
1 Inch of fresh ginger (peeled and finely chopped)
1 flat teaspoon of garlic granules (use fresh garlic if you prefer)
1 large green pepper (roughly chopped)
1 large red pepper (roughly chopped)
3 - 6 table spoons olive oil
1 tin of chopped tomatoes (400 gram)
1 tin of tuna in spring water (200 gram) drained
2 tablespoons of tomato puree
3 tablespoons of dark soy sauce
2 tablespoons of sugar (Optional)
2 heaped tablespoons of Patak madras curry paste
4 - 6 tablespoons of vinegar
2 flat tablespoons of salt Fresh ground black pepper Juice from 1/2 a lemon
2 teaspoons of extra hot chili powder (Use less if you prefer)
Rice cooked

Method:

Fry the onions until medium to dark brown. Add garlic and ginger. Add peppers and stir-fry on high heat for 5 minutes. Stir in curry paste. Fork in your Tuna and mix well. Add tinned tomatoes and tomato puree. Add salt, pepper, chili powder, vinegar, soy sauce, sugar and lemon juice and stir well. Reduce heat and simmer for about 10 to 15 minutes once it's boiling.

Dish up on a bed of rice.

This meal serves four to six good helpings!

I kid you not, this is one of the best tasty and yet inexpensive spicy chili recipes.

Anthony Marquis has been a keen cooking enthusiast since watching his Maltese grand parents cook in their restaurant as a young boy. You can now get all his Spicy Chili Recipes in one place by visiting his website. For a limited time only, you will be able to grab 4 free recipes cook books as well from his website. Why not go grab these tasty Mouth-watering recipe books NOW? You can visit his website by clicking here: spicy chili recipes

Article Source: http://EzineArticles.com/?expert=Anthony_Marquis

Preparing Beef Jerky

2008-06-24T00:20:00.000-07:00

Beef jerky is one of the most preferred American foods but sometimes buying this in the local grocery store can be quite costly. There are also risks in buying commercially and artificially prepared beef jerky products because of their rich preservative and chemical contents, which are proven to be harmful to the human body.

So what can we do to remedy the cost as well as the content problem of beef jerky products found in the grocery? The answer is simple, don't buy them. Instead, make your own beef jerky in the comforts of your kitchen. The process is pretty simple once you get the hang of it. Today, you will be able to learn the proper way of making your very own home made beef jerky. We'll teach you how.

How Is It Done

The most basic ingredient is obviously the meat. You can choose from a wide variety of meat choices like lamb, pork, but the most common and original choice is the beef meat. You should choose a cut of meat that will save you more time in preparation. Some of the choice cuts are mostly the lean cut portions such as sirloin, top round, eye round, and a few others more. Lean cuts are basically the meat portions with the least fat content. If you are quite unsure which part of the meat to choose, you can always ask the help of the butcher or the attendant.

The next step in the preparation process is the slicing of thin meat strips. There are some butchers who will do this freely for you - all you have to do is ask. There are actually two ways of slicing the meat. One is by following the thread lines of the meat and the other one is by slicing across the thread lines. You must trim any fat included in the meat because the fat contents will not dry out. If you do not do this, the beef jerky won't taste as good. If you are having problems slicing the soft meat, you can always refrigerate it for about thirty minutes prior to slicing. This process freezes the meat a little, making the slicing process a bit easier.

Now that you have prepared the meat slices, you can start marinating it. The most common recipe for marinating is the mixture of cider vinegar and rock sea salt. There are also other recipes you can use in marinating your beef jerky. The whole idea here is to allow the meat to absorb the flavor of the marinade.

If you want your beef jerky a bit stickier, you can put the soaked meat inside the refrigerator in about four up to twenty four hours. If otherwise, just lay it down on the kitchen table where air circulates constantly. After soaking, you can now coat the meat with a variety of seasonings you like.

The final step in the preparation of beef jerky is the dehydration process. You can either use a dehydrator or an oven for this. You must make sure that you lay down your meat in an orderly manner so that you can avoid any meat touching one other. When you're using the oven, you should preheat it first and then set the temperature to 150 degrees Fahrenheit, that's about 65 degrees Celsius.

The dehydration process allows the meat moisture to evaporate gradually. This may take about six to twelve hours, depending on the temperature, the level of humidity, and the thickness of your meat slices. You should regularly check the jerky slices if it's dry enough to your preference, but not too dry. To ensure that it is not raw, you may need to cut into it. The final color of each beef jerky must turn into deep brown or burgundy.

When all of the beef jerky slices are ready, you can place them inside plastic bags and store them in the freezer or refrigerator. You can then enjoy your home made beef jerky after a week.

Bernadette Guadiz is an expert writer that has been in the online writing industry for several years. She specializes in SEO and keyword-rich articles for website content, blogs, and even forum postings. Should you wish to hire her services, you can contact her through a safe outsourcing website via http://www.rentacoder.com/RentACoder/SoftwareCoders/showBioInfo.asp?lngAuthorId=6956948

Article Source: http://EzineArticles.com/?expert=Bernadette_Guadiz

Author: Bernadette Guadiz

Grilling Rib Eye Steaks Recipes

2008-06-24T00:14:00.000-07:00

Ask anyone you know about what he would like to eat on his next night off and for sure, you will hear one answer -steak. And ask any steak lover about what they think is the best steak and around 50% of them would tell you that it's none other than a grilled rib eye steak. Are you surprised? You shouldn't be because after a tiring week of working, every one of us craves for a delicious yet easy dinner. Especially in summer, there is nothing as fulfilling and as sumptuous as a beautiful rib eye steak grilled on hardwood fire. The habit of building a fire, the tempting aroma and the delightful flavor of grilled rib eye all contribute to the simple pleasure of the tradition of grilling rib eye steak.

If you have already had the experience of grilling rib eye steak on a live fire, for sure, you have already felt that pleasure mentioned above however, if you haven't, just read on and take advantage of the few guidelines that will help you get the delight of grilling rib eye steak as well as the great results you are looking for, for that sumptuous dinner anybody would want to have.

How to Have Succulent Grilled Rib Eye Steak:

Grilling rib eye steak is like grilling any other type of steak. You should begin with the quality of meat cut the right way. If you are able to do this, your grilled rib eye steak will certainly shine without the need for elaborated tenderizers or flavorings. How would you assess the quality of meat you will be using for your next grilling rib eye steak agenda? Remember that prime meat is superior, choice meat is just a runner up and select is third placer and you shall never choose "select" meat for a steak. The grading system of meat especially the rib eye is based on the amount of the visible fat that shows throughout the muscle tissue and this is called marbling. The meat for your grilled rib eye should be richly marbled and when this is the case, it gets higher grade because it is juicier, more flavorful and tenderer. This is because of the intramuscula fat that bastes and melts while grilling it. Also, because the fat in the meat insulates, marbling can provide the prevention of the meat being overcooked.

Planning on Grilling Rib Eye Steak? Try the recipe below:

Grilled Rib Eye Steak

Ingredients:

2 20 oz boneless rib eye steaks (about 1 ½ inches thick)
1 tbs. of fresh thyme leaves 2 tbs. of black pepper (freshly ground)
1 tbs. of extra-virgin olive oil 1 tbs. of course salt

Cooking Directions

1. Mix the thyme, olive oil, and black pepper in a dish and make sure to rub both sides of steak with an equal amount of the mixture. Set aside while preparing the grill.
2. Make sure that the fire is hot enough to cook the steak. Sprinkle a small amount of salt on the sides of the steak. Grill one side for 5 or 6 minutes and another side for 3 or 4 minutes.
3. Serve the steak on a serving platter. Have it rest for around a minute or two for the juice of the steak to settle.

Now that you know how to grill a rib eye steak perfectly and you've got one great recipe, you are set to have that sumptuous dinner brought to you by grilling rib eye steak.

Inside The Grilling Coach you will find recipes, techniques and videos for cooking great steaks, ribs, chicken, vegetables, and much much more. Visit us at: http://www.TheGrillingCoach.com

Article Source: http://EzineArticles.com/?expert=Richard_Calvin_Myers
Author: Richard Calvin Myers

Easy Grilled Salmon Recipe

2008-06-23T00:05:00.000-07:00

We have been fly fishing for many years. There are two main reasons that we love fly fishing. First because it is the greatest sport in the world and second because we love to cook great seafood.
This recipe for grilled salmon is very simple yet one of the best ways to prepare salmon that I know. The marinade will compliment the salmon without overpowering the great flavor of salmon.

Ingredients:
One nice piece of fresh of thawed frozen salmon,
Three ounces of olive oil,
The juice of one lemon,
One teaspoon of lemon zest,
Three of four dashes of liquid smoke,
One or two dashes of soy sauce (optional),
Salt and Pepper.

First, blend olive oil, lemon juice, lemon zest, liquid smoke and soy sauce (optional) in a small bowl. Baste the top side of your salmon with marinade, sprinkle with salt and pepper and place on a fairly hot well oiled grill, skin side up. Grill two to three minutes or until you have nice grill marks on your salmon. Baste the skin side and turn your salmon. Cook four to five minutes, baste the top side again and turn. Cook another two to three minutes or until done. Be sure not to overcook your salmon.

I always serve this salmon on a bed of long grain and wild rice and a few slices of lemon on the side. The rice compliments the flavor of the salmon nicely. Along with the rice you can add your favorite vegetables, French fries, or baked potato, though I find the rice and potatoes a little too starchy for my taste. I also usually serve a nice piece of crusty bread with this meal.

This salmon recipe is a recipe that I have developed myself over the years and I think if you will try it you will not only fine it simple to prepare but the best way to grill salmon you will ever come across. Fix this for some friends and then feel free to share the recipe with them.

I do hope you enjoy your grilled salmon and I will share more seafood recipes with you in the coming weeks and months.

Good fishing and good eating,
Brian

Brian has been fly fishing and cooking his catch for over forty years now. He also has a website dedicated to fly fishing.
fly fishing
grilled salmon

Article Source: http://EzineArticles.com/?expert=Brian_Smith
Author: Brian Smith

Preparing Lobster Ravioli

2008-06-23T00:01:00.000-07:00

Lobster Ravioli. Mmm, just imagining the taste and texture gets the saliva flowing.

Lobster by itself is a mouthwatering dish. But combine it with creamy ricotta to create a filling for lobster raviolis and serve it with a buttery, lemon sauce? Come on! It doesn't get much better than that. The following recipe can be altered to appeal to your schedule and tastes. Don't have a lot of time? Most gourmet grocery stores sell prepared lobster raviolis that can be found in the frozen food section. If you don't fancy the anise flavor of tarragon, substitute basil or a pinch of saffron. An equally delicious sauce variation would be simply serving the raviolis with a bit of browned butter.

For 4-6 portions you will need the following:

Ravioli filling:
½ pack Wonton skins
1 lb. lobster meat, plus an additional ½ lb. for garnish (optional)
1 Tablespoon mild olive oil
1 Tablespoon unsalted butter
2 minced shallots
½ teaspoon salt
¼ teaspoon pepper
1 lb. ricotta cheese
1 whole egg, whisked
¼ cup heavy cream

Lemon Tarragon Sauce:
¼ cup white wine
¼ cup white wine vinegar
2 Tablespoons lemon juice
1 minced shallot
2 Tablespoons finely chopped tarragon, plus 2 sprigs
3 crushed peppercorns
1 bay leaf
1/8 cup heavy cream
½ lb. cold, cubed unsalted butter

For raviolis:
Put a sauté pan over medium heat and add oil and butter. Once hot, add shallots and lobster. Season with salt and pepper and cook until lobster is white and opaque, about 4 minutes. Set aside and let cool.

In a bowl combine ricotta cheese, scrambled egg, heavy cream and cooled lobster meat. (Reserve a third if you are going to use as a garnish.) On a lightly floured surface place one wonton skin. Place 2 tablespoons of lobster filling in center. Brush wonton edges with water and stack another wonton skin on top. To prevent your raviolis from bursting when cooked, eliminate any air bubbles and press edges to seal. Continue process until all filling has been used.

Fill a large pot with salted water and bring to a gentle boil. Add raviolis and cook until they float to the top, about 2-3 minutes. Drain.

For sauce:
In a small saucepan bring all ingredients but chopped tarragon, heavy cream and butter to a simmer. Cook until syrupy. Add heavy cream and reduce by half. Adjust heat to low and whisk in one butter cube at a time, making sure butter is completely melted before adding another. Strain sauce, add chopped tarragon, season with salt and pepper to taste. Serve raviolis covered with sauce and lobster garnish (if using).

Mark Strong is a chef and a graduate of the Culinary Institute of America. He is also a frequent recipe and article contributor to iseafood.com, to learn more about lobster Ravioli or other live lobster recipes please visit the website.

Author: Tony Strong
Article Source: http://EzineArticles.com/?expert=Tony_Strong

Caesar Salad Mix

2008-06-19T00:47:00.000-07:00

Ingredients- For a serving to 6 people
1 small baguette
2 tablespoons of olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 Anchovy fillets in oil, drained and halved lengthways
100g Parmesan cheese, freshly grated

For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
150 ml olive oil
Salt and freshly ground black pepper

Preheat the oven to 180°C/350°F/Gas mark 4.

To make the croutons, cut the baguette into 15 thin slices, and brush both sides of each slice with the oil.

Spread the slices out on a baking tray, and bake for 10-5 minutes until golden brown.

Leave to cool slightly and then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes.

Cook the bacon under a hot grill until it is crisp. Drain on kitchen paper until cooled and then break into chunky pieces.

Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croutons and Parmesan.

For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar and Worcestershire sauce in a blender or food processor.

Season with salt and pepper and process for 20 seconds or until smooth. With the motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.

Drizzle the dressing over the salad, and toss very gently until well distributed.

Serve immediately.

Let your taste buds enjoy.

For more Indian recipes you can visit http://www.manvendra.in/cooknsmile any time you want.

Author: Kumar Manvendra

Veal Scallops With Prosciutto and Peas

2008-06-16T23:26:00.000-07:00

Scaloppine di Vitello alla Toscana

This Tuscan specialty is a fast and simple recipe to prepare. The tiny peas and prosciutto add color and delicate flavor. Enjoy this classic Italian recipe with family and friends!

Ingredients:

1 1/2 lbs veal scallops, sliced 1/4 inch thick

1/2 cup flour

1/4 cup olive oil

1/4 cup unsalted butter

1 1/2 cups thinly sliced scallions

4 oz thinly sliced prosciutto, cut into thin strips

Salt

Freshly ground black pepper

10 oz tiny frozen peas, defrosted and well drained

4 canned Italian plum tomatoes, drained, halved, seeded and chopped

1/2 cup dry vermouth

Preparation:

1 - Cut each veal scallop horizontally into 2-inch widths.

2 - In a shallow bowl, combine the flour, salt and pepper. Dredge each piece of veal in the flour mixture and shake off the excess.

3 - In a large saute pan, heat the olive oil over medium-high heat, then add butter. Saute the veal in two batches on both sides until lightly golden. Remove the veal and set aside. Turn heat down to medium, add the scallions and cook until tender-crisp, about 2 minutes. Add the prosciutto and saute until softened but not brown, stirring constantly, for about 1 minute. Stir in the peas and tomatoes; cook for another minute. Return veal to pan and spoon most of the sauce on top. Pour in the vermouth, turn heat to high and cook uncovered, stirring once or twice, until the peas are tender, about 2 minutes.

4 - To serve, arrange veal on a large platter; spoon sauce and peas on top. Serve immediately.

Serves 6 to 8

Buon Appetito!

Another fine Italian recipe by Tony Scarponi!

For more recipes, visit me at http://www.ItalianHomeRecipes.com

Mangiare!

Article Source: http://EzineArticles.com/?expert=Tony_Scarponi
Author: Tony Scarponi

Irish Soda Bread

2008-06-14T06:51:00.000-07:00

Gone are the days when it was cooked over an open smokey turf (peat) fire. Irish soda bread is now baked in an oven and the recipe is fairly straightforward and easy to follow. Variations of recipes exist of course - many are passed down from one generation to the next.

The main ingredients are flour, baking soda (sodium bicarbonate), buttermilk and salt - there's no yeast. Now the science bit: once everything is mixed together the lactic acid in the buttermilk reacts with the baking soda. As a result, bubbles of gas (carbon dioxide) are produced, this causes the bread to rise.

The flour used can be plain white flour or whole wheat flour, or indeed a mixture of both. In many parts of Ireland (especially in Northern Ireland) if only whole wheat flour is used, it's referred to as wheaten bread.

Oh, and don't forget the cross! Just before you put the bread in the oven you have to cut a cross in the top. This is 'to let the devil out' and it's said to give the blessing of God.

Irish soda bread doesn't have any preservatives so it probably won't last more than a couple of days. Traditionally in an Irish home a loaf of soda bread was baked each morning over the open fire. You can just imagine it - the smell of the smokey peat fire and the fresh bread baking. So if you want to get in the mood for your trip to Ireland try this simple soda bread recipe.

Irish Soda Bread Recipe

500g whole wheat flour or a mixture of whole wheat flour and plain white flour
1 teaspoon of baking soda
1 teaspoon of salt
Approximately 450ml (3/4 pints) of buttermilk

· Place the flour, salt and baking soda into a bowel and mix together.
· Add the buttermilk. Work lightly with hands to make a soft dough.
· Knead the dough lightly; remember you can add in more flour if it's too sticky.
· Make into a circular shape and place on a floured tin. Flatten with palms of hands.
· Using a sharp knife mark a cross on the top of the dough
· Bake for around 40 minutes or so in a preheated oven at 200°C / 400°F / Gas 6.
· Cut into slices and serve while still warm.

Check out GoIreland.com for more articles on Irish food and drink.

Article Source: http://EzineArticles.com/?expert=Mairead_Foley
Author: Mairead Foley

Classic French-Style Potato Salad Recipes

2008-06-13T19:53:00.000-07:00

Potatoes have been around for ages, and they are great to work with. Nothing beats a good old classic French-Style potato salad, served with some tender, grilled meat (T-Bone steak) along the barbeque and a fine glass of red wine.

A potato salad is so simple to make, and you can serve it with anything; meat, chicken, fish, whatever comes up in your mind. Here's a tasty potato recipe that will get you licking your fingers.

Classic French-Style Potato Salad
Ingredients:

2 pound of Yukon Gold Potatoes; scrubbed, not peeled

3-2/3 c Dry white wine

Salt and white pepper

1/2 c Extra-virgin olive oil

1 tb Shallots; minced

2/3 c Scallions; chopped

Preparation:

Boil the whole unpeeled potatoes in generously salted water until fork tender, 20-30 minutes, depending on the size of the potatoes.

As soon as you can handle the potatoes, but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife, so they do not get mashed.

Boil the wine in a small saucepan over medium heat, until reduced by half.

Add salt and pepper, and the hot wine over the potatoes. Toss gently.

Add the olive oil, tossing just until combined, and then add the shallots and scallions.

Taste and adjust the seasonings. Serve at room temperature.

Variations on this recipe... You can follow the basic recipe, just take out the scallions, and substitute one of the following combinations... chopped tomato, diced crisp bacon, and hard cooked egg.

Chopped olives, minced garlic, and cubed chicken or turkey.

Enjoy!

If you liked this recipe, then you may download thousands more at the Ultimate Recipe Collection: http://www.recipes.instantinfoprofit.com

Article Source: http://EzineArticles.com/?expert=Tommy_Nopud
Author: Tommy Nopud

Thai Fried Rice

2008-06-12T08:08:00.000-07:00

Fried rice is one of the most common foods in Asia, and it is so simple to make. On every street corner in Thailand, you find food stalls, offering plates of fried rice. There are a few varieties of fried rice, and Thai fried rice goes in a much different direction.

In Thailand, fried rice serves as a lunch dish, and it is often served with cucumber and a wedge of lime on the side.

The most popular fried rice is crab fried rice. Cooking fried rice is also a great way to clean leftovers from your refrigerator since any vegetables and meats you have in your fridge will do.

For meats, you can use just about everything - bacon, crab, chicken, ham, tofu - you name it. Any vegetables will do very well too.

The Perfect Thai Chow Fun (Fried Rice) Recipe

3 c Cooked Rice

3 Bacon Strips

3 Slightly Beaten Eggs

1-1/4 c Meat, Finely Diced

2 Green Onion, Finely Chopped

1/2 lb Bean Sprouts (Optional)

6 Mushrooms, Sliced

Salt

1 ds Black Pepper

2 tb Soy Sauce

Preparation

Cook the bacon until it is lightly browned but not crunchy and set aside.

Add the beaten eggs to the bacon drippings and scramble.

Remove and chop very fine.

Add the cooked rice and fry for approximately 5 minutes stirring constantly.

Add the remaining ingredients, and mix well and continue cooking for 10 minutes longer.

Serve.

You can also use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.

Enjoy!

If you liked this recipe, then you may download thousands more at the Ultimate Recipe Collection: http://www.recipes.instantinfoprofit.com

Article Source: http://EzineArticles.com/?expert=Tommy_Nopud

Lobster Salad Roll Recipes

2008-06-07T03:03:00.000-07:00

The ultimate New England sandwich that is sure to delight everyone. Can be made from already shucked fresh or frozen lobster meat to save time and effort. For purists you will want to set aside time to steam 10lbs of lobsters to obtain 2lbs of meat. I find steamed lobster much better tasting than boiled. The meat is more delicate when it is steamed. I like my lobster roll in a soft finger roll but you can also butter&grill hot dog rolls or use a croissant.

Lobster Salad

2 lbs Lobster Meat chopped in chunks (10lbs steamed lobsters will yield 2 lbs of meat)

1 cup chopped celery (3-4 stalks)

3/4-1cup Hellman's Mayonnaise

1/2 tsp. Salt

1/4 tsp. black pepper

Shredded Lettuce

Paprika

Finger Rolls 15-20

Chop the celery and wrap in clean dry cloth. Put in refrigerator to absorb excess water for 15-20 minutes. You don't want watery lobster salad!

Gently Toss lobster, celery, mayo. Season with salt and pepper. Chill 30 minutes to overnight.
Build your sandwich with a base of shredded lettuce (can be omitted), add lobster mix then if desired a light sprinkle of paprika. Number of sandwiches depends on how high you fill them with the lobster salad.

This is a big YUM with crowds. Always a people pleaser when you tell them you are serving lobster rolls! Now if you are lucky enough to live near lobster fishing grounds - try to buy directly from the fishermen as possible. They work really hard for their living and deserve every penny. Support your local agriculture and aquaculture!

Shannon Aldrich
Keller Williams Coastal Realty 501 Islington Streeet, Portsmouth NH
Licensed in New Hampshire and Maine
(603) 610-8511 saldrich@kw.com - http://www.RealEstateSeacoast.com
Join our monthly enewsletter by sending email to Shannon.

Author: Shannon Aldrich

Mushroom Masala

2008-06-05T23:23:00.000-07:00

Ingredients

Mushrooms - 1 pack (250-30 gm)

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Onion - 1 no, finely chopped.

Green Chilly - 3, chopped in button shape

Tomato - 1 or 2 no finely chopped

Coriander powder - 4 tsp

Masala powder - 4 tsp

Chilly powder - 2 tsp

Salt - 1 tsp or according to taste

Fresh Coriander leaves (optional) - 4 stems

Preparation Method

1) Slice the mushrooms and warm them in warm water.

2) Heat some oil in a pan, if you are increasing the proportion of everything use a deep pan.

3) Add chopped green chilly, sauté for 15 second.

3) Add ginger and garlic paste and stir, till brown, say for about 2 minutes. Keep stirring.

4) Add chopped onions and stir, till onions are cooked and turn brown. Don't let it get more crispy. For this better to add some salt as soon as you put the onion in the pan.

5) Add coriander powder and masala powder and stir, till the smell of masala powder comes out.

6) Add one or two chopped tomatoes, chilly powder and stir well, till tomatoes blend well.

7) Add mushrooms, cover the pan with a lid and cook on a low fame, till mushroom is cooked.

Secret to cooking mushroom well is that you should not cook mushroom in water. Mushroom itself has a lot of fluid which comes out when heated up. Hence it gets cooked in its own fluid.

8) Add small amount of water and salt as required and stir well, till everything blends. Turn off the flame once you get required consistency of the preparation.

9) Garnish with coriander leaves.

EAT WELL... STAY WELL...

For more Indian recipes you can visit http://www.manvendra.in/cooknsmile any time you want.

Author: Manvendra Kumar

Low Calorie Vegetarian Recipes

2008-06-03T18:42:00.000-07:00

The shops these days are full of all sorts of goodies suitable for the vegetarian. So no longer do you have to satisfy yourself with an omelet or salad. And because there is such choice you can choose low calorie options. Also there are now a number of meat substitutes if you wan to go that way. Vegetarian bacon - yes really - look in the frozen food cabinet - adds that something to lots of dishes and I frequently use it, even when cooking for omnivores.

Rice Salad

This has quite a long list of ingredients, but is still quick and easy.

I haven't given amounts as you can alter them to suit what you have available and how many diners there are.

Cold cooked rice - a large cupful per person

Pineapple chunks

Vegetarian bacon, 3 rashers per person

A deseeded, finely sliced chilli

Some coriander or basil

A few salted cashews or dry roasted peanuts ( too many puts the calorie count up of course.)

Juice of lime or lemon

Crisply fried onion

Cooked vegetables such as sweet corn, peas, asparagus pieces and snowpeas.

Mix together the rice, chili and pineapple. Fry the vegetarian bacon rashers in a non stick pan. They take only seconds so keep an eye on them. Either fry your onions, sliced thinly or reheat previously fried ones. Add the cooked vegetables and the nuts to the rice mixture. Add a squeeze of lemon or lime juice. Crumble the bacon rashers and mix in. Arrange on a plate. Decorate with the chopped herbs and the crispy onion pieces. Non vegetarians might want some prawns or cooked flaked fish in place of the bacon pieces.

No Oil Lemon and Parsley Salad Dressing

There isn't much point in having a salad if you cover it in high fat dressing, but it does taste good. Well so does this and there is absolutely no guilt attached.

3/4 cup water

2 Tablespoons o arrowroot powder

Juice of one lemon

3/4 cup finely chopped parsley ( You may want to substitute cilantro or add a little tarragon)

pinch of salt

Either a deseeded chopped chili (You could use dried flakes) or two teaspoons of finely chopped sweet/bell pepper.

Mix the water and arrowroot well and then cook until thickened. Allow to cool and then place all ingredients in a screw top jar. Replace lid tightly. Shake well. Will keep for a few days in the fridge.

Stuffed Squash

Butternut or acorn squash is what I generally have available, but the recipe can be used to stuff other vegetables such as bell peppers and eggplants ( aubergines).
Serves 8 as stuffing.

You need for each person 1/2 a squash or eggplant or a whole sweet bell pepper.

1/2 cup raisins , sultanas or chopped dried apricots

I cup vegetable stock

2 finely chopped onions

1 Garlic clove, crushed

2 Apples, peeled, cored & diced, about 1 1/2 Cup
I stick of celery diced

1 1/2 Cups crumbs from 7-grain bread or other whole grain bread, toasted slightly in
ungreased fry pan

2 teaspoons of salt

1 - 2 teaspoon of herbs - a mix of herbes de Provence is good

Grated peel of one lemon

If using squash halve and remove seeds. For peppers cut off and retain a cap and deseed. For egg plants remove stem piece and halve, making a slight hollow.

You may need to cut a small piece off the squashes and egg plants so that they will sit level in dish.

Bake the vegetables cut side down in a medium oven for 50 minutes on a lightly oiled baking tray. While this is going on heat up the stock and then use this to soak your dried fruit.

Sautee the onion and celery for about 5 minutes and then add the apple pieces and the garlic for a further 3 or 4 minutes. Now place this mixture in a large bowl and combine with all the other stuffing ingredients. It should be quite moist. Use to stuff your vegetables. Return them to the oven and bake fro a further 15 minutes.

Fore more tips on cooking please visit our cooking recipes website. For dessert lovers we have easy chocolate dessert recipes

Article Source: http://EzineArticles.com/?expert=Guido_Nussbaum
Author: Guido Nussbaum

Spicy Chili Recipes - Chili Tuna Curry

2008-06-02T23:12:00.000-07:00

This is for all of you out there who love spicy chili recipes. I created this Mouth-watering recipe by chance, due to the fact that I'd been ill and had not been shopping and therefore practically out of food.

I had a quick look through my kitchen cupboards and found the ingredients That I have put together to create this magnificent spicy and delicious chili recipe, which I am now sharing with you.

One of the chief benefits, aside from being totally healthy and easy and quick to cook is the fact that it is really as cheap as chips to make.

If you like any kind of spicy chili food, then you are going to love this - I promise you.

So get your chili taste buds ready for this one. I'll be very surprised if you don't make this one of you spicy favourites. If you like it hot, like I do, then simply add more chillies or chilli powder.

I call it Spicy Chili Tuna Curry and it is ideal for anyone, but especially for students and the like who are living on a small budget. ____________________________________

Spicy Chilli Tuna Curry.

Ingredients:

One Large Onion (peeled and roughly chopped) 1 Inch of fresh ginger (peeled and finely chopped) 1 flat teaspoon of garlic granules (use fresh garlic if you prefer) 1 large green pepper (roughly chopped) 1 large red pepper (roughly chopped) 3 - 6 table spoons olive oil 1 tin of chopped tomatoes (400 gram) 1 tin of tuna in spring water(200 gram) drained 2 table spoons of tomato puree 3 table spoons of dark soy sauce 2 table spoons of sugar (Optional) 2 heaped table spoons of Patak madras curry paste 4 - 6 table spoons of vinegar 2 flat table spoons of salt Fresh ground black pepper Juice from 1/2 a lemon 2 teaspoons of extra hot chili powder (Use less if you prefer) Rice cooked _________________________________

Method:

Fry the onions until medium to dark brown. Add garlic and ginger. Add peppers and stir-fry on high heat for 5 minutes. Stir in curry paste. Fork in your Tuna and mix well. Add tinned tomatoes and tomato puree. Add salt, pepper, chilli powder, vinegar, soy sauce, sugar and lemon juice and stir well. Reduce heat and simmer for about 10 to 15 minutes once it’s boiling.

Dish up on a bed of rice. **************************************

This meal serve four good helpings!

I kid you not, this is one of the best tasty and yet inexpensive spicy chili recipes.

Anthony Marquis has been a keen cooking enthusiast since watching his Maltese grand parents cook in their restaurant as a young boy. You can now get all his Spicy Chili Recipes in one place by visiting his website. For a limited time only, you will be able to grab 4 free recipes cook books as well from his website. Why not go grab these tasty Mouth-watering recipe books NOW?: spicy chili recipes

Article Source: http://www.ArticleBiz.com
Author: Anthony Marquis

Mint Julep - Costa Rica Style

2008-05-30T22:02:00.000-07:00

There isn't a more refreshing drink on earth. Rumor has it that the mint Julep didn't start in the States, it started here in Costa Rica. In fact legend has it that Columbus was first served this delightful beverage on the east coast of Costa Rica in 1502.

Believe what you want, but Costa Rica has a recipe for the best Mint Julep I have ever tasted and in the early seventies I was guest at the Kentucky Derby and I had one, or two or maybe three so its possible I don't remember just how good it tasted, but as far as I am concerned the Costa Rica Mint Julep is the best!

The Churchhill Downs home to the Kentucky Derby now boasts selling over 80,000 mint Juleps during the derby which is in May every year.

The mint must be fresh and the large leave type which is the most common. You can find it in most grocery stores. In Costa Rica sometimes you can find it growing wild. The best whisky is of course is bourbon but a good rum works well too.

Of course this can also be delightful without the liquor in it.

Ingredients:

6- mint leaves- for each glass of mint Julep

6 ounces of Ginger ale

One shot of Bourbon or Rum

Ample crushed Ice

Juice of half of a fresh lime

(Makes one Mint Julep)

Instructions:

Place mint leaves in a blender with the juice of half a line. Blend on high for a few seconds or until mint leaves are in tiny pieces. Add to a tall glass with crushed ice then add the ginger ale, pour in the shot of bourbon and stir. Place a sprig of mint leaves at the top and serve. Be cautious because you won't be able to get rid of your guests after they have one of the Mint Juleps!

Alan Johnson is the founder and host of a seminar on the subject of retiring in style in Costa Rica on less than $1,000 a month. He and his son Bryan have produced and published several guides and articles in reference to saving money on everything of importance, including real estate and Alan has enjoyed living in Costa Rica for 18 years. Alan also worked as a consultant for over 30 years for CBI countries in the field of economic development Including the U.S. Virgin Islands, Puerto Rico, Jamaica, Aruba, St Marten and Dominican Republic. To obtain your Free full color guide pertaining to retiring in Costa Rica and packed with 95 pages of very helpful information go to: http://www.thesurvivalpassport.com/passport.html

Author: Alan C Johnson

Great Vegetable Juice Recipe Ideas

2008-05-30T22:01:00.000-07:00

You can really put your juicer to great use if you have some delicious recipes to follow, so if you love juicing and want to get some fantastic ideas, here are a few of the top juicer recipes.

Carrot Juice

One of the favorite juicer recipes is carrot juice. This is the most commonly made juice, because it is so easy and also because of the multitudinous health benefits it offers. All you need is a couple of carrots, and you juice them one at a time, until you have the amount of juice you need.

You should not peel the carrots first because then you will be taking away most of their nutritional value, and some juicers will even clean the food for you so you may not have to worry about that part either. Just make sure that you feed the carrots into the juicer at a steady pace, and never push them through too hard.

Celery Juice

Another of the most favored juicer recipes is celery juice. For this recipe you just need a couple of celery stalks, and you want to cut each stalk into a few different pieces, otherwise they will be too large to fit through the juicer and may end up breaking it.

Feed the stalks in at a steady speed, holding down the tamper for a few seconds each time, and if you are juicing larger amounts of celery, you may want to stop and rinse the machine after each bunch to keep it from getting clogged up.

Carrot Anise Drink

This is one of the funkier juicer recipes, but one that is still very quick and easy to make. You just need 8 carrots, 2 anise stalks, 3-4 celery stalks, and 2 apples, and you want to juice everything in the order given.

These are just a few of the many juicer recipes that you can choose from, and remember that any juice you could find in a store you can make on your own with your juicer, only you will be getting much more nutritional value and without all the sugars and added preservatives that commercial companies put into their drinks.

A juicer will no doubt be one of the most versatile and useful kitchen appliances you will ever own, and if you do not already have one this is definitely an investment that you should make in the near future. You can juice all the fresh fruits and vegetables you want and make them into drinks to serve to yourself, friends and family.

A juicer will no doubt be one of the most versatile and useful kitchen appliances you will ever own, and if you do not already have one this is definitely an investment that you should make in the near future. You can juice all the fresh fruits and vegetables you want and make them into drinks to serve to yourself, friends and family. Here are more juice recipes to help you on your way.

Author: Shannon Medley
Article Source: http://EzineArticles.com/?expert=Shannon_Medley

Pork Chops With Apples in Port Wine Reduction Sauce Recipe

2008-05-30T21:59:00.000-07:00

Easy quick dinner made up in a flash, serve this up with a veggie or salad. Healthy, tender and oh so good tasting, I was surprised how quickly it all came together. Double recipe for a family of four. I am a big fan of a product named, 'Better than Bullion' which is found right next to your dried bullion cubes and chicken broth near your soup isle of the grocery store.

The product comes in a variety of flavors, I always have the chicken and beef flavor ready, and it truly makes sauces, stews and soups that much better. It is more economical than using canned chicken broth and similar products like this have been used secretly by restaurants for years. One day you should really try buying it, and then of course using it the next time you wish to make a sauce with your main dish such as a pan gravy. It truly enhances sauces easily making them taste way more complex.

So let's get cooking! This recipe calls for 1-2 pork chops per person that are 1/2 - 3/4 inches thick. Depending upon their thickness, you may need to cook your pork chops longer, so do take note. Enjoy!
Ingredients:

* 1-2 pork chops per person 3/4 inch thick - at near room temperature
* 1 large apple - use a granny smith or red delicious
* salt and pepper
* 1 large onion sliced thinly
* 3 garlic cloves
* 1/3 cup port wine (I used Sandeman's)
* 1/2 cup water
* 1/2 teaspoon 'better than bullion paste' chicken flavor (optional)
* 1 teaspoon freshly dried thyme
* olive oil and a little butter
* 1 skillet
* 1 bowl

Directions:

1. Sprinkle freshly cracked pepper on one side of pork chops and a little of the thyme and set aside on a plate.
2. Slice onion thinly while skillet heats up on medium heat.
3. Drizzle maybe 1 tablespoon olive oil into hot skillet and add onions.
4. Cook for 4-6 minutes, stirring frequently.
5. While onions cooking, mince up garlic and set aside.
6. Once onions are cooked and slightly browned, take out of skillet and put in bowl and set aside.
7. Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops (spiced side down into hot skillet. Cook 3 minutes on each side.
8. If you chops are thicker than 3/4 inches, you will have to cook them longer.
9. Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet.
10. Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops.
11. While chops are cooking, peel and slice thinly your apple.
12. Turn chops and let brown on the other side.
13. Remove chops onto a plate.
14. Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook ONE minute only, you do not wish to burn the garlic.
15. Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.
16. Add bullion paste, and water and let reduce by a half. Add one small pat of butter to remaining sauce...taste for any need of salt or pepper.
17. Pour mixture over your pork chops and dinner is ready.
18. I was in such a hurry to eat this amazing dinner, I didn't take a photo which is unusual for me.

You could easily substitute chicken breasts for this dish, and this easily dish is also perfect to serve when you have unexpected guests. I served my dish with oven roasted fennel with freshly grated parmesan cheese and steamed broccoli. Enjoy!

About the author: Leah Quinn, a multi-media artist and writer whose work specializes on food, health, feng shui, and self-improvement. http://leahquinn.com

Classic Scottish Recipes

2008-05-30T06:15:00.000-07:00

If British recipes are, undeservedly, the joke of European cuisine, then Scottish cookery bears the brunt of British culinary jokes with tales of deep-fried pizzas and chocolate bars. The reality, of course, is very different and the Eastern port cities of Scotland have a long association with France and have been influenced by French cuisine for many centuries.

In contrast, the Highlands of Scotland offer simpler but more traditional fare. The cookery of a poor populace, eking out a living. Here I present two dishes. One a traditional 'peasant' dish and the other a rich traditional cake.

Herring in Oatmeal

Ingredients:

2 herring per portion

flour for dusting

melted butter for coating

medium oatmeal to coat

butter for frying

salt and black pepper, to taste

Method:

Gut the fish then remove the heads and slit along the belly. Open the fish out, belly side down and bang on the back a few times with your hand or a rolling pin. Remove the backbone and as many of the pin bones as you can. Scrape away the scales then wash and pat dry before cutting the fish into fillets.

Dust the fish with the flour then dip in melted butter before sprinkling the oatmeal over the top and patting to firm down. Coat as much of the fish as possible then set aside.

Meanwhile melt the butter in a large pan and add the the herring, skin side up (this will help the fish hold together as it cooks) and cook on both sides until cooked though and the oatmeal is beginning to colour nicely (about 12 minutes).

Marmalade Cake

Ingredients:

240g self-raising flour

2 eggs, beaten

90g caster sugar

120g margarine

1 drop vanilla extract

2 tbsp orange marmalade

1 tsp orange zest, finely grated

2 tbsp milk

pinch of salt

Method:

Sift the flour and slat into a bowl and rub-in the margarine until the mixture resembles fine breadcrumbs. Add the sugar, half the orange zest and mix in before adding the eggs, marmalade, milk and vanilla. Mix thoroughly to form a thick batter.

Grease a 15cm round cake tin and pour the mixture into this. Bake in the centre of an oven pre-heated to 170°C for about 80 minutes until golden brown and a skewer comes out clean. Sprinkle the remainder of the orange zest on top and allow to cool for a few minutes before turning out onto a wire rack and allowing to cool completely.

Of course, two recipes cannot give you the complete flavour of the foods of an entire country. But I hope you see some measure of the diversity of Scottish cuisine and that you now want to explore further the nature of Scottish recipes.

About the author: Dyfed Lloyd Evans runs the Celtnet Recipes website where you can find many more Scottish Recipes, both traditional and modern.

Fun Chocolate Chip Cookie Recipes

2008-05-29T06:13:00.000-07:00

The emotional trigger that a smell can stir up is one of the most powerful triggers that there is. If you live anywhere in the United States, chances are that the smell of chocolate chip cookies baking conjures up some kind of emotional memory for you. Smells are part of how we remember, part of how we define our memories, our stories, our lives.

For me, the smells of baking were part of my childhood, part of the fabric of how I define my childhood and part of the fabric of how I define my life to this day. The smell of a favorite baked treat can still bring a smile of remembrance to my face. What kitchen smells define your childhood memories? What smells do you want your children to define as their childhood memories? Here a couple of great variations on that old favorite, chocolate chip cookies. I hope you use these baking recipes to make wonderful memories with your children.

Peanut Butter Chocolate Chip Cookies

1 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

1/2 cup peanuts, coarsely chopped

In a small bowl, combine the flour, baking soda, salt and cinnamon. In a large bowl, combine the butter, sugar, brown sugar, and peanut butter. Mix together until creamy. Add in the egg and vanilla extract. Add the flour mixture. Add in the chocolate chips and peanuts. Drop the dough by teaspoons onto baking sheets. Bake in a 375 degree oven for 7 to 10 minutes or until the edges of the cookies are set but the centers are soft. After removing the cookies from the oven, leave them on the baking sheets for 4 minutes before removing them.

Oatmeal Chocolate Chip Cookies

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups light brown sugar, packed

1 cup butter, softened

1/2 cup sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

2 1/2 cups quick-cooking or old-fashioned oats

2 cups semi-sweet chocolate chips

1 cup chopped nuts (optional)

In a small bowl, combine the flour, baking soda and salt. In a large bowl, mix together the brown sugar, butter and regular sugar. Add in the eggs, milk and vanilla extract. Slowly add the flour mixture. Add the oats, chocolate chips and nuts. Drop by tablespoons onto baking sheets. Bake in a 375 degree oven for 9 to 10 minutes for soft cookies and 12 to 13 for crispy ones.

Jill Borash loves to share her passion for baking and story telling at her website, YourBakingStory.com. If you're looking for a tasty baking recipe or just a good story, stop by and browse awhile. Happy Baking!

Article Source: http://EzineArticles.com/?expert=Jill_Borash

Vegetarian Chickpea Tacos

2008-05-27T22:53:00.000-07:00

Ingredients
* 2 cups or 1 can chickpeas, drained
* 2 cups salad greens
* 1/2 cup organic sour cream
* 1 avocado, chopped
* cilantro to taste
* 1 cup salsa
* juice of one lime
* one clove garlic, diced
* corn taco shells

Directions
1. Place avocado in bowl and mash. Add chickpeas, cilantro, garlic and lime juice. Add sea salt, cumin and pepper to taste.

2. Fill taco shells with chickpea mash, top with greens and sour cream and salsa.

3. Serve!

Article source: http://www.freequickrecipes.com/recipes/vegetarian-chickpea-tacos.php

Chocolate Moose

2008-05-27T00:10:00.000-07:00

Ingredients
* 1 small box instant choc pudding mix
* 2 cups heavy whipping cream

Directions
1. Pour cream in a bowl
2. Add dry pudding mix
3. Mix with a mixer until thick and fluffy

Story
I use this recipe for so many things. It is wonderful with a dollop of whip cream or used as a filling in between the layers of a cake. Try it with diffent flavors of pudding also. One of my favorites is butterscotch

Author: BeautyFromTheEarth.com
Article source: http://www.freequickrecipes.com/recipes/chocolate-moose.php

Baked Spaghetti

2008-05-25T23:01:00.000-07:00

Ingredients
* 1 c. chopped onion
* 1 c. chopped green pepper
* 1 tbsp. butter or margarine
* 1 (28 oz.) can tomatoes with liquid, cut up
* 1 (4 oz.) can mushroom stems and pieces, drained
* 1 (2 1/4 oz.) can sliced ripe olives, drained
* 2 tsp. dried oregano
* 1 lb. hamburger, browned
* 12 oz. spaghetti, cooked and drained
* 2 c. shredded Cheddar cheese
* 1 can cream of mushroom soup
* 1/4 c. water
* 1/4 c. grated Parmesan cheese

Directions
1. In a large skillet, saute onion and green pepper in butter until tender.
2. Add tomatoes, mushrooms, olives, and oregano.
3. Add ground beef.
4. Simmer, uncovered for 10 minutes.
5. Place half of the spaghetti in a greased 13x9x2-inch baking dish.
6. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese.
7. Repeat layers.
8. Mix soup and water until smooth; pour over casserole.
9. Sprinkle with Parmesan cheese.
10. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Author: Rachel Paxton
Article source: http://www.freequickrecipes.com/recipes/baked-spaghetti.php

Thai Food: Kaeng Liang Recipe

2008-05-21T22:44:00.000-07:00

Kaeng Liang (Spicy herb vegetables soup) Main Ingredient

Ingredients

Kaeng Liaeng soup 500 g

Peeled and sliced pumpkins 450 g

Peeled and sliced sponge gourd 300 g

Mushroom 250 g

Ivy gourd 150 g

Lemon basil 70 g

Note: This recipe is for 3 servings.

1. Add Kaeng Liaeng soup in a pot, bring to boil.

2. Add sliced pumpkins first and then add other vegetables such as sponge gourd, mushrooms and ivy gourd. Bring to boil. Remove from the heat and then sprinkle lemon basil.

3. Ready to serve.

Kaeng Liang Soup Ingredient

Ingredients

Grounded pepper 100 g

Shallot 750 g

Dried shrimps 600 g

Food seasoning (pork flavor) 270 g

Shrimp paste 260 g

Thai chilies 40 g

Water 13 kg

Note: These ingredients are for 13 kg.

How to cook

1. Pound dried shrimps finely. Add pepper, Thai chilies, shrimp paste and shallots in the mortar and pound finely.

2. Put Kaeng Liaeng paste and water in a pot. Add food seasoning and bring to boil.

Strong point of Kaeng Liang: Low fat and low calories. Fibers from vegetables.

Medical Benefit

Pepper: Peptic, carminative, cooling

Shallot: Relief cold, catarrh

Hot chili: Digestive, laxative, expectorant, cold relief

Sweet basil: Carminative

Gord gourd: Carminative, relief fever, nourish eyes

Sponge gourd: Nourish heart, laxative, cooling

Pumpkin: Nourish eyes

Author: thaifood2.blogspot.com Wevangti

Thai Food: Phad Ka Prao Recipe

2008-05-21T22:03:00.000-07:00

Phad Ka Prao Main Ingredient

Ingredients

Phad Ka Prao sauce 80 g

Chicken fillet 80 g

Steamed rice 250 g

Cut in 0.5 cm. slices 5 g

Vegetable oil 20 g

Water 5 g

Sliced red spur chili 25 g

Note: This portion is for 2 servings.

How to cook

1. Stir-fry sliced chicken with oil until the meat is cooked.

2. Add spur chili, steamed rice and Phad Ka Prao sauce, mix thoroughly. Put basil, mix together before removing from the heat and it is ready to serve.

Phad Ka Prao sauce Ingredient

Ingredients

Basil 50 g

Garlic 375 g

Galangal 50 g

Shrimp paste 15 g

Palm sugar 100 g

Vegetable oil 500 g

Hot chilies (green/red) 150 g

Shallots 125 g

Grounded pepper 2.5 g

Fish sauce 375 g

Salt 25 g

Water 1000 g

Note: This recipe makes 2.5 kg of Pad Ka Prao sauce

How to cook

1. Ground hot chilies, garlic, shallots, galangal, pepper and shrimp paste together. Add basil and roughly grind them.

2. Stir-fry Pad Ka Prao paste with oil until fragrant.

3. Add fish sauce, palm sugar and salt.

4. Pack in plastic bags, 80 gram per bag.

Strong point of Khao Phad Ka Prao: Lower calories and fat compared to Phad Thai. High phosphorus from chicken.

Medical Benefit

- Basil: Release tension, high blood pressure

- Red & green hot chili: Digestive, laxative, expectorant, cold relief

- Shallot: Relief cold, catarrh

- Garlic: Reduce cholesterol, cancer, infection, antifungal

- Galangal: Carminative, expectorant

Author: thaifood2.blogspot.com Wevangti

Chicken pastry recipe

2008-05-20T22:30:00.000-07:00

This chicken pastry recipe features tender chicken and creamed corn with subtle spices - a great snack, kid's lunch or quick dinner, hot or cold.

This healthy, fast and easy to make vegetable and meat pasty pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.

INGREDIENTS:
4 oz. cooked chicken, diced

4 oz. creamed corn

8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles

1 tsp. salt

1 tsp. black pepper

½ tsp. Worcestershire sauce

1 tbsp. sour cream

1 tsp. garlic powder

1 egg, beaten

METHOD:

Preheat oven to 400 F (200 C). In a bowl, combine chicken and creamed corn. Set aside.

In a separate bowl, thoroughly mix salt, black pepper, Worcestershire sauce, sour cream and garlic powder. Add chicken mixture. Mix well.

Using half the beaten egg, brush the edges of each pastry circle. Spoon equal amounts of chicken mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.

Brush pastries with remaining beaten egg. Bake for 25 –30 minutes in the center of the oven until golden. Serve hot or cold as a snack, kid’s lunch or quick dinner with a salad.

Article source: http://www.essortment.com/all/chickenpastries_ruvg.htm

Crock Pot Lamb Chops

2008-05-19T22:02:00.000-07:00

Generally when cooking meat in the crock pot you will do it with a sauce and not cook the chops on their own. Because there is no direct contact with a heat source they will not brown.

Stay tunned to the site because you have inspired me to come up with some new crock pot lamb chop recipes.

This recipe is for you Nicola.

These Japanese crock pot lamb chops are very savory, not as sweet as some of my other meat dishes and had a definite 'Japanese' flavor.

Japanese Style Crock Pot Lamb Chops
8 Lamb Chops
1/4 cup Soy Sauce
1 tablespoon Honey
1 tablespoons Red Wine Vinegar
2 tablespoons Sherry
2 cloves garlic; crushed
1 teaspoon Ginger; ground
1/2 cup chicken stock

Put the chops in the crock pot. You could brown first if you like but I did not and they looked great when done.

Mix all the other ingredients in a small bowl and pour over the chops.

Put on the lid and cook for about 8 hours on low. I did stir about half way through but this is optional.

Just before serving, I spooned out some liquid into a small saucepan. I added about a tablespoon of corn flour to a little water so it dissolved and added this to the sauce. Boil for a minute, stiring until it thickens.

Pour over chops and enjoy.

We served with a mixture of beans but would be delicious with creamy, mashed potato.

Author: a-crock-cook.com
Article source: http://www.a-crock-cook.com/crock-pot-lamb-chops.html

Ratatouille Recipe

2008-05-19T08:19:00.000-07:00

Ratatouille is a wonderfully versatile dish that you can easily fix in under 20 minutes if you follow my method.

I was cooking ratatouille long before I moved to the south of France and discovered that it had a name. I always called it vegetarian spaghetti sauce. I'd go to the grocery store and find the freshest, tastiest looking vegetables available. When I got home I'd put two big solid pots on the stove, one filled with hot water for the pasta, and the other to cook the sauce in. I always started with onions, put them in the pot with a generous amount of olive oil (vegetarians get to do things like that - use lots of olive oil), and than kept chopping vegetables and adding them to the pot as I went. I soon learned the best order to add vegetables to the sauce.

Fussy French Ratatouille

When I got to France I ran out and bought a fancy French cookbook - Larousse de la Cuisine. It is a wonderful book and is now falling to pieces after years of use. Some of the recipes though I find a bit humorous in their complexity and their ratatouille recipe is one of them. It has all of the classic ingredients of ratatouille (onions, bell peppers, eggplant, zucchini and tomatoes), but it requires you to cook each of these ingredients separately before assembling them into another pot. For me, that destroys the charm of ratatouille.

Ratatouille the Easy Way

I always imagine someone stepping from their kitchen out into their vegetable garden on a hot summer afternoon. They pick whatever is ready to be eaten that evening, and that is what goes into the ratatouille. As for cooking it, you really should try my method of chopping as you cook. Ratatouille goes together perfectly like this.

What to serve it with

Ratatouille goes with so many things and you can vary the ingredients (both the vegetables and the herbs) depending on what you have available. Do you remember how in the movie of the same name the rat fancied up ratatouille? You can do the same if you wish. Serve it hot or cold. With an omelette or a vegetable terrine. Serve it on pasta or simply with bread. Sprinkle it with cheese if you wish. The French like it with different meats, poultry and fish. I add hot pepper sometimes. Now that is definitely not French, but it is very good.

Here's my recipe, and please change it as you see fit and don't forget to enjoy all of those lovely vegetables as you are chopping them up. They are gorgeous you know! Bon appetit.

Ratatouille

1/4 cup olive oil
2 onions, slivered
3 bell peppers, cut into one inch squares(try different colors)
2 eggplants, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
4 cloves garlic, minced or crushed
2 pounds tomatoes, chopped
1 tablespoon minced fresh thyme
salt and pepper
1/4 cup chopped fresh basil

Heat olive oil in a heavy soup pot on medium heat. Sliver onions and add to oil.

While the onions cook, chop the bell peppers and add them to the pot, stirring well.

Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some.

Chop the zucchini and stir it in once the eggplant has softened a bit.

Chop the garlic and add to the vegetables, stirring well.

Chop the tomatoes and add them.

Chop the thyme and add it along with salt and pepper to taste. Stir well and cook two minutes.

Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes.

Stir in basil and remove from heat.

Makes 4 to 6 servings.

Author: Kim Steele
Article Source: http://EzineArticles.com/?expert=Kim_Steele

Basic Pizza Dough

2008-05-18T05:09:00.000-07:00

This dough uses olive oil and two packets of rapid rise yeast to create a basic pizza dough.

6 cups (approximately) white flour

1/4 cup corn meal

2 tablespoons sugar

4 tablespoons olive oil

2 cups warm water

2 packages rapid rise yeast

This dough can be made in any kind of electric mixer that is heavy duty enough for dough making. Use a dough hook in the mixer. It can also be done by hand with a wooden spoon, but expect a real workout doing it this way!

Put warm water in a large bowl. Add yeast and mix thoroughly. Add sugar and olive oil. Mix thoroughly. Add 2 cups of the flour and corn meal. Mix until a smooth batter forms. Add flour one cup at a time, mix thoroughly before adding the next cup, until 3 cups have been added. Add half of the remaining cup of flour, mix and turn out onto a floured board to knead. Knead dough, adding flour as needed, until the dough is smooth and not real sticky. THe amount of flour you'll use depends on the humidity and temperature, so the flour amount is not exact. Roll dough into a ball. Oil the inside of a a large bowl. Put dough in the bowl, then turn over. Cover with plastic wrap and put in a warm place to rise.

Because of the two packets of rapid rise yeast used, the dough should double in size in about 30 minutes. punch the dough down, and let rise again. Punch down dough, and it is ready to use. This versatile dough can be used for pizza, Italian bread, stromboli, calzone, or focaccia.

Substitute 1-2 cups of whole wheat flour for the white flour to get a slightly heavier and tasty dough.

Author: Alan Beggerow

Lasagna Recipes

2008-05-16T08:27:00.000-07:00

The main lasagna recipes are those with tomato and besciamella sauce. Lasagna is only another shape of pasta and so, it also matches with an infinity of seasonings.

Among all lasagne recipes, the number one should be the most traditional one. Before preparing it, it's necessary to have already a tomato meat sauce and a besciamella ready to use.

A good tomato meat sauce needs good ingredients, as they contribute strongly for the best final result.

You'll need (4 people):

* 4 spoons of extra virgin olive oil

* 200 gr of ground veal meat (instead of ground, it can be minced too)

* 2 cans of peeled tomatoes

* ½ minced onion

* 2 pieces of minced garlic

* minced parsley

* some basil leaves (if you don't have them, don't worry)

* salt

How to do it:

Put the oil inside a pan (it's better to use a "high" pan, to avoid squirts), turn on the gas and add the minced onion. Leave it for a while, mixing it to avoid overcooking, and then add the minced garlic and the minced meat.

After colouring it for a while, add the peeled tomatoes cut in medium pieces. Mix it all and leave it on high gas for a while. As it begins to boil, regulate the gas to avoid overcooking it, but leave it a little bit high. Otherwise you'll get a "too liquid" sauce, and a good one should be dense. Mix it every now and then.

When your Italian tomato sauce is ready? When the oil is separated from the tomatoes. It'll take about half an hour for this quantity, but pay attention when you mix it that you'll notice that you can see the oil apart from the tomato cream.

The besciamella:

It's much simplex than the name suggests. Just take ½ liter of milk, add 3 spoons of wheat flour and half spoon of butter. Mix it while on the low gas until it' gets creamy. Add then salt and nutmeg.

Other than the tomato sauce and the besciamella, you'll need Italian mozzarella and grated Grana Padano or Parmigiano Reggiano. Don't use any cheese, as a good cheese really makes the difference.

The lasagna packages say that it doesn't need to boil before going to the oven. But the old Italian women are distrustful and prefer to do it their way. What do they do? They put the lasagna sheets for about a minute into the boiling salted water and then put them on a dishtowel, without laying one upon another.

(If you choose not to boil them, they will come less softy and the sauce will not mix so much.)

Take an oven pan and begin with a layer of tomato sauce, then lasagna sheets (not overlapping them), besciamella, tomato sauce again, pieces of mozzarella and grated Grana Padano.

Go ahead until the ingredients finish, taking care of finishing with the tomato sauce with cheese.

Put it into the pre-heated oven (about 180°C) for about 30/40 minutes, when it began to get crispy on the boards.

Tip: After taking it out of the oven, wait for about 20 minutes before serving. It will allow the pasta to absorb the sauces and will be easier to cut and the taste will gain.

Other lasagna recipes:

An easy and original idea is to use pesto between lasagna sheets, adding grated Parmigiano Reggiano and less besciamella.

Another vegetarian recipe is using tomato sauce without meat. Do the sauce in the same way without adding meat and proceed for the lasagna the same exact way.

An original veggie recipe is using grilled eggplant between tomato sauce and besciamella.

Author: Ana Maria da Costa
Article Source: http://EzineArticles.com/?expert=Ana_Maria_Da_Costa

Candy Recipes

2008-05-15T06:33:00.000-07:00

Making your own candy is great fun. These candy recipes are real fun food recipes and are all time favorites with my family. We normally make these candies on a Saturday and the whole family takes part. I think making the candies might even be more fun than eating them! Try these recipes; your family will love them. You will be amazed at how easy it is to make your own candy.

Make these candies for your next kid's party.

Peanut Brittle Recipe

Ingredients:

* 1 cup butter or margarine
* 1 ½ cup sugar
* ½ cup golden syrup
* ½ cup water
* ½ tsp bicarbonate of soda
* 1 ½ cups roasted peanuts

Method:

1. Melt the butter or margarine.
2. Add the sugar, golden syrup and water and simmer the mixture until the sugar has dissolved.
3. Increase the heat and bring to the boil.
4. Stir in the bicarbonate of soda and peanuts and boil over moderate heat, uncovered, to the hard-crack stage.
5. Pour into a greased 30cm x 20 cm pan.
6. Mark into squares when starting to set.
7. Cool until hard, then break into squares.

Makes about 5 dozen

FUDGE

* 6 cups sugar
* 1 cup cake flour
* ¼ tsp salt
* 1 cup butter or margarine
* 1 can condensed milk
* 1 ¼ water
* 3 Tbsp golden syrup
* 1 Tbsp vinegar
* 14 tsp cream of tartar
* 2 tsp vanilla essence

Method:

1. Mix the sugar, caked flour and salt in a large heavy-based saucepan.
2. Add the butter or margarine, condensed milk, water, golden syrup and vinegar.
3. Heat over low heat, stirring constantly, until the sugar has dissolved and the butter or margarine has melted. (Take care that it does not burn).
4. Dissolve the cream of tartar in a little water and stir into the mixture as soon as it begins to boil.
5. Boil over moderate heat for about 20 minutes, uncovered, to the soft-ball stage, stirring often. (Test by dropping a teaspoonful in a little water. You should be able to press the fudge into a soft ball).
6. Remove from the stove and stir in the vanilla essence.
7. Allow to cool slightly, then beat until starting to stiffen.
8. Pour the mixture into a greased 33cm x 22 cm swiss roll pan. Mark into 2,5cm squares once it starts to set.
9. Cut when completely cooled.

Makes 117 squares.

PINEAPPLE JELLIES

* 3 medium or 4 small pineapples
* 2 ¼ cups sugar
* 1 Tbsp gelatin
* ½ cup boiling water
* 2 pkts lemon or pineapple jelly
* castor sugar and/or coconut

Method:

1. Peel and grate or mince the pineapple to get about 2 lbs pulp and juice.
2. Boil the pineapple pulp for 15-20 minutes until done.
3. Add the sugar and boil for a further 5 minutes.
4. Dissolve the gelatin in the boiling water, stir into the pineapple mixture and boil for a minute or two.
5. Remove from the stove, add the jelly powder and stir until dissolved.
6. Pour the mixture into a greased 30 cm x 20 cm pan.
7. Cut into 3cm x 3cm squares once cold and roll in castor sugar or a mixture of castor sugar and coconut.

Makes about 5 dozen.

Next time that you are looking for fun food recipes, think about these candy recipes and try them.

You will not get tastier candy recipes and that is why these recipes are ideal for kid's parties as well.

Author: Marge Du Plessis
Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis

Green Smoothies - Powerful Healing Drink

2008-05-13T05:41:00.000-07:00

A great way to start on a energetic enhancing lifestyle is to start with a green smoothie, every day first thing in the morning. Smoothies are drinks blending your whole fruits and vegetables. Green smoothies are highly nutritious, a complete food and easy to digest. Green smoothies are easy for the body to digest, since we are already breaking down the tough fiber plant material with the high-speed blender. If you have a busy lifestyle, they are quick and easy to make with little clean up. Green smoothies taste great because the fruit dominates the taste over the greens.

Greens are rich in almost all essential minerals and vitamins, including protein. Greens are chlorophyll rich having the healing properties of the chlorophyll. The chlorophyll molecule is nearly identical to that of hemoglobin, whose single atom of iron replaces one atom of magnesium. A few examples of greens are collard greens, kale, romaine lettuce, spinach, swiss chard and many more.

When you start out preparing green smoothies, start with 60% fruit and 40% greens, gradually switching to 60% greens and 40% fruit. If you have never had green smoothies before, start out with 1/2 cup of greens and gradually increase as your taste buds change. It is also a good idea to rotate the type of greens you use on a daily basis. Variety is the spice of life!

My Favorite Green Smoothie

Makes: 16 oz. glass

1/2 C. to 2 C. kale (no stems), or romaine lettuce, or spinach, or swiss chard

(you can use greens of your choice)

1/2 Apple, Fuji

1/2 Banana

1/2 Pineapple, fresh, diced

1/4 C. Orange Juice

1/2 C. Coconut Meat & Water of a Young Coconut or Water

1 Tbls. Coconut Oil

1 Tbls. Apple Cider Vinegar, raw

Place the above ingredients into a high-speed blender (Vita-Mix) or Bullet and blend until smooth.

I hope you enjoy this Green Smoothie as much as I do.

Author: Tommi M

Stuffed Cabbage Rolls

2008-05-12T03:07:00.000-07:00

Stuffed cabbage is a perennial favorite. Give this recipe a try the next time you're in the mood. Leftovers can be refrigerated and reheated the next day if necessary.

* 1 medium head cabbage
* 1 teaspoon vinegar
* 2 teaspoons salt
* 1/2 cup uncooked rice
* 2 stalks celery, finely diced
* 2 tablespoons butter or margarine
* 1 pound ground beef
* 1 egg
* 1 can condensed tomato soup
* 2 tablespoons red wine
* 1 tablespoon parsley flakes
* 1 tablespoon instant minced onion
* Dash of pepper
* 1 can (6 oz.) tomato paste
* 4 slices bacon

Oven: 400/350 degrees

Cut the core out of the cabbage. Put the cabbage in a kettle with enough water to cover. Add the vinegar and a half-teaspoon of salt. Bring to a boil, removing a few cabbage leaves at a time as they wilt. You will need 20-25 leaves.

Cook the rice in one cup of water with a half-teaspoon of salt ten minutes, or until only partially cooked. Drain if necessary. Saute the celery in the butter about five minutes.

Put the beef in a large bowl. Add the remaining one teaspoon of salt, the rice, celery, egg, half the condensed soup, the red wine, parsley flakes, onion, and pepper. Mix well with hands.

Put a spoonful of the beef mixture in the center of each cabbage leaf. Fold both sides in, then roll up. Secure with toothpicks and arrange in a 13x9x2-inch baking dish.

Mix the remaining soup, 1-1/2 soup cans of water, and the tomato paste. Pour over the cabbage rolls and top with bacon. Cover dish with a lid or foil and bake at 400 degrees for one hour.

Reduce heat to 350 degrees and bake a half hour longer. Makes eight to ten servings.

Author: Terry Morgan

Whole Wheat English Muffins

2008-05-08T07:56:00.000-07:00

Why buy from the store when you can make your own fresh muffins?

* 1 cup milk
* 2 tablespoons sugar
* 1 teaspoon salt
* 3 tablespoon margarine
* 1 envelope active dry yeast
* 1 1/2 cups whole wheat flour
* 3 1/2 cups (about) all-purpose flour
* Cornmeal

Scald the milk and stir in the sugar, salt, and margarine. Cool to warm (105 - 110 degrees F). Measure one cup of warm (same temperature) water into a large warm bowl. Sprinkle with the yeast, then stir until yeast is dissolved.

Stir in the milk mixture, then stir in the whole-wheat flour and 1 1/2 cups of the all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a stiff dough.

Turn out onto a floured board and knead two to three minutes, or until the dough can be formed into a ball (note: dough may be sticky). Put the dough in a greased bowl, turning over to grease all sides. Cover and let rise in a warm place one hour, or until doubled in bulk.

Punch the dough down with lightly floured fingertips. Divide the dough in half. On a board heavily sprinkled with cornmeal, pat each half into a half-inch thickness. Cut with a three-inch cookie cutter and put about two inches apart on ungreased baking sheets.

Let rise in a warm place a half hour, or until doubled in bulk. Cook on a lightly greased medium-hot griddle or skillet until well-browned on both sides, about ten minutes on each side. Cool on racks. To serve, split muffins and toast. Makes about eighteen muffins.

Author: Terry Morgan

Simple Fried Pork Cutlet With Sesame Recipe

2008-05-05T05:26:00.000-07:00

I happened to find this recipe in my girl friend's collection of recipe books. It looks simple and tempting enough to make me want to try it. However when I have tried this recipe, it doesn't really tasted that nice. I think the problem might be the shortage of salt. (The original recipe doesn't make use of any salt) This recipe is similar to Japanese Tonkatsu recipe, but with the additional use of sesame seed. Sesame seed give the recipe a rich nutty flavour. Tonkatsu is a deep fried pork cutlet which many Japanese love. The crispy crust covering the juicy meat goes well with rice.

A quick and simple dish for you and your family.

Ingredients Cooking time: 6 minutes

Serving Size: 5 pax

* 5 pieces of lean pork

* 5 tablespoons of corn floor

* 2 eggs

* 1 pack of sesame seed (white)

* 1 1/2 tablespoons of soy sauce

* 1/4 teaspoon of salt (depend on individual preference)

* 1/2 teaspoon of pepper (depend on individual preference)

Preparation

1. Prepare the marinade by soy sauce, pepper and salt together with the pork chops. Put it in the refrigerator for at least 1 hour.

2. Mix the egg and corn flour in a mixing bowl. Mix it well.

3. Dip the pork chop in the mixture.

4. Roll the pork chop onto the sesame (Both side) . Press slightly.

5. Fry the porks in heated oil (medium heat) until it turns brown. (make sure oil is hot)

6. Fry each side about 3 minutes.

7. Take out the porks and put them on a paper towel to drain the oil.

8. Slice porks into smaller pieces.

Author: Steve Sim /ilovethatrecipe.com

Teriyaki Chicken Recipe

2008-05-03T22:42:00.000-07:00

This dish is more in the style of Japanese cooking, as the chicken is cooked on a griddle, not in the wok, and separate from the vegetables. I use an electric griddle, and it works great. The dish can be made with chicken breast, but I prefer to use chicken thigh meat.

* 2 boneless skinless chicken breasts OR 4 boned and skinned chicken thighs

* teriyaki sauce

* 1 teaspoon garlic powder

* 2 tablespoons sherry

* any kind of vegetables for stir frying

Cut up the chicken, in small thin strips. The thinner the better. Put the chicken into the freezer for a half hour or so. It will firm up the meat and make it easier to slice. Put cut up chicken in a bowl, add the sherry, garlic powder and teriyaki sauce. The meat doesn't have to be completely immersed, just well coated with the sauce. Marinate for at least 1/2 hour, up to 4 hours. The longer the meat marinates, the stronger the teriyaki flavor.

As meat marinates, prepare vegetables for stir frying. I like mushrooms, green onions, carrots and celery with teriyaki chicken. Just before you cook the meat, stir fry the vegetables, put the lid on the wok to keep them warm.

Preheat grill at 400 degrees if you're using an electric one. You can also use a cast iron skillet. When cooking vessel is hot, put 1 tablespoon of peanut oil on griddle. Let oil get hot, then use a pair of tongs to CAREFULLY put meat on griddle. There's going to be a good deal of sizzling and some spattering, so please use caution. Spread meat one layer thick over griddle and let sit for 10 seconds. This will caramelize some of the teriyaki sauce. After the initial 10 seconds, keep the meat moving Teriyaki sauce has a lot of sugar in it, so you need to keep the chicken moving or it will burn. You want to have a nice browning of the meat and a little charring is good, but avoid burning. Any marinate left in the bowl can be poured over the chicken while it cooks. Continue to keep chicken moving until done. Cooking time depends on how much chicken and how thin you've sliced it.

To serve, put stir fried vegetables onto a bed of rice or oriental noodles, then put chicken on the top. Pour a little fresh teriyaki sauce over the meat. The taste of the fresh sauce and the cooked sauce is just different enough to give the dish a good variety of flavor.

This can also be done with beef,pork, and seafood. An interesting variation is to slice up green onions and/or green or red peppers lengthwise and add to the marinate. They add more flavor to the meat when grilling.

Author: Alan Beggerow /http://www.cathleensbargainbasement.com

Tea Cake Recipe

2008-05-02T06:55:00.000-07:00

I remember my mother always made tea cakes for my old sister and I whenever she baked a cake. These warm and delicious tea cakes were like no other cake you could make that disappeared so quickly.

Most people remember someone in their family making tea cakes even if they don't remember them making anything else. Tea cakes certainly have a great history behind them with all the fond memories, delicious stories, and the rich and wonderful taste they bring.

Tea cakes are often characterized as "golden memories of the good old days" which makes tea cakes a legacy of many generations. People who don't really bake made tea cakes because it was a lot of fun to make tea cakes for the family.

Today, we have so many different tea cake recipes--some with lemon, cinnamon, butter frosting, some made with butter instead of shortening and many flavored tea cake recipes. But no matter how you make your tea cakes, I'll bet there's a story behind them.

I have included a recipe for tea cakes that my grandmother used to make.

1 ½ cups sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup all-purpose flour
1/3 cup buttermilk

Cream sugar and shortening; add eggs and vanilla. Mix well. Stir in baking powder, baking soda and flour. Add alternately with buttermilk; beat well. Place in bowl and gradually work in enough flour to roll. Roll on floured board; cut with biscuit cutter; place on greased and floured cookie sheet and bake in a 375 degree oven until lightly brown. Yield: 2 dozen.

Author: Cassandra Harrell

Jiaozi (Chinese Dumpling) Recipes

2008-04-30T21:27:00.001-07:00

Jiaozi is a type of Chinese dumpling made with minced meat and chopped vegetables wrapped in a piece of thin dough. It can be boiled, fried or steamed. When fried, it is called a pot-sticker. This traditional cuisine can be found in the north of China. On Chinese New Year's (Spring Festival) eve, making and eating Jiaozi is a tradition in the north of China. At this time, all members of the family will get together to make and enjoy them. Making this special food is quick and simple, and is a wonderful way to bring a family together.

Instructions:

1. First make a simple oil and flour dough, then and roll the dough into small thin circles. This will be the Jiaozi's covers.

2. Place a full tsp of filling onto a Jiaozi cover.

3. Use a finger to dap the edges of the Jiaozi cover with water.

4. Form the Jiaozi cover into a crescent moon by folding the cover in half.

5. Press the edges to seal the dumpling.

6. Crimp the edges to make sure the edges are tightly sealed. To cook the Jiaozi, bring a pot of water to a boil. Gently drop the Jiaozi into the boiling water and keep stirring with a pair of chopsticks to prevent them from sticking to one another and to the bottom of the pot. When the water comes back to a boil, add in half a cup of cold water. This is to prevent the dumpling from breaking up due to the over rolling boil. When the water comes back to a boil, the dumplings will float to the top. They are now ready to enjoy.

Vegetarian fillings

·Ingredients:

One cucumber
A large green pepper
Half a carrot
2-3cabbage leaves
5-6 mushrooms.

·Seasonings:

Chicken broth powder
Oyster sauce
Soy sauce to taste
Red pepper powder
Vegetable oil

·Make: Chop all the ingredients finely and add a tsp of salt, mix and get drain the water. This will make enough filling for about 40 small dumplings.

Cucumber and pork fillings

·Ingredients:

250g lean ground pork
250g cucumber
Bruised ginger
Scallions
Black fungus
Garlic

·Seasonings:

Salt
Monosodium glutamate
Vegetable oil
Sesame oil
Finely diced garlic

·Make: Mince the pork, and cucumbers. Steep the black fungus dice finely. Add the seasonings and mix well.

Radish Fillings with Three Delicacies

·Ingredients:

250g lean ground pork
100g dried shrimp
Black fungus
Shredded turnips
4 eggs
50g bruised ginger
Scallions

·Seasonings:

Salt
Monosodium glutamate
Vegetable oil
Sesame oil
Garlic
Pepper
Vinegar

·Make:Mince the pork, steep the black fungus, and cook the shredded turnips. Drain well, and mince. Combine all ingredients, and mix well Feel free to adjust the recipe to suit your family's taste. Jiaozi can be served with some noodles in a soup, or enjoy them with some a dipping sauce made of soy sauce, and vinegar, and finely diced peppers.

Author: Vivien Shan

Mediterranean Recipes

2008-04-30T05:29:00.000-07:00

Mediterranean Grilled Chicken & Veggie Sandwiches

1 Eggplant (small) sliced lengthwise into 1/2 inch slices.
1 Yellow Squash sliced lengthwise into 1/2 inch slices.
1 zucchini sliced lengthwise into 1/2 inch slices.
1 Red Onion peeled sliced into1/4 inch rounds
3 tsp Mediterranean Medley
2 Tbsp Wishbone bottled Italian dressing
1-2 tsp Lemon Lime Salt
1/8 tsp Cayenne or Black Pepper
Olive oil cooking spray
6 slices Pepper Jack Cheese
2 roasted bell peppers, see directions.
2 sour dough Baguettes 12inch sliced lengthwise, remove some of the soft dough to make room inside.
1 lg. Tomato sliced
Fresh ground pepper
10-12 Pickled Jalapeño slices
6 basil leaves, fresh
6 Romaine lettuce leaves, wash and pat dry

To Roast Peppers:

Slice peppers in half seed, put on gas grill, when peppers begin to blister turn as needed to char all sides, remove, put immediately into zip lock bag, close tightly let set for 20 minutes. When cool remove and rub with paper towel to remove skin. Slice into 1" strips. Peppers can also be done in oven on Broil, but they're not as tasty.

Sandwich Dressing

2 tsp Mediterranean Medley
2 Tbsp Wishbone bottled Italian dressing
1 cp yogurt, plain
3 Tbsp Spicy Brown Mustard
Fresh ground pepper
2 Tbsp Cottage cheese
3 dashes Tabasco, Green is best
1 green Onion minced
2 garlic cloves crushed and minced
1 tsp fresh lemon juice
Put all the dressing ingredients in food processor blend on low till smooth, refrigerate.

Directions:

Cut Baguettes lengthwise, place under broiler, toast till golden, set aside. Place eggplant, squash, zucchini and onion on cookie sheet, spray with Olive oil, sprinkle with Mediterranean Medley, Lemon Lime salt and Cayenne or black pepper, broil about 4-5 minutes till slightly brown, turn veggies over and brown other side. Remove from oven and assemble. Note: Veggies can also be done on your gas grill.

To Assemble:

Spread dressing generously on insides of toasted bread, place Tomatoes in well, where you removed the dough, sprinkle with pepper and Lemon Lime salt, lay half the Jalapeno slices on each baguette, layer: Basil leaves, Romaine, eggplant, squash, pepper jack cheese, zucchini, and onions. Drizzle more dressing on veggies; put remaining baguette half on top. Slice into 2-4 sandwiches. Voila!

Grilled Zucchini

Slice zucchini lengthwise, layer 3 - 4 sheets of paper towels, lay slices on and sprinkle with kosher or sea salt, let set for about 20 minutes to draw out some moisture, rinse lightly and pat dry, brush both sides lightly with olive oil. Sprinkle on Mediterranean Medley and Just Simply Good Stuff! Lemon and Lime Salt lightly on one side, grill 2-3 minutes until you get golden brown grill marks, flip and repeat. Remove, sprinkle with parmesan cheese. Serve immediately while hot.

Roasted Corn

Brush fresh corn with butter or olive oil. Sprinkle on Mediterranean Medley and Lemon and Lime Salt. Wrap in foil and grill or roast in 350 degree oven about 20 minutes or till done.

Mahi-Mahi Medley

1-2 lbs Mahi-Mahi or fish of your choice
2 Tbsp Mediterranean Medley
1/2 tsp Lemon Lime Salt
3- 4 Roma Tomatoes chopped coarse
3 Tbsp fresh Parmesan cheese grated
4 Tbsp Butter
1 each Lemon, 1 Lime cut into wedges
1 Tbsp each fresh chopped Parsley & Basil

Directions:

Preheat the oven to 375°. Melt 3 tablespoons butter in a skillet. Add the chopped tomatoes and 1/2 Mediterranean Medley, half Lemon Lime Salt & Parsley, sauté for 30 seconds. Remove from heat and stir in the grated parmesan. Put Mahi-Mahi on a buttered 9x12 inch baking dish. Sprinkle remaining half of Mediterranean Medley and Lemon Lime salt on Mahi-Mahi, squeeze 1-2 lemon wedges over Mahi-Mahi .Dot the Mahi-Mahi with the remaining butter. Bake 5-7 minutes, remove from oven spoon Tomato and cheese mixture over top, Bake additional 15-20 minutes or till done. Sprinkle Basil on top, Garnish with lemon, Lime wedges. Enjoy!

Medley Chicken

Squeeze fresh lemon or lime on boneless chicken breast shake on Mediterranean Medley and Lemon Lime Salt, rub in, put in re-closable plastic bag, marinate1-3 hrs, then grill, squeeze fresh lime on the chicken as you turn it. Serve with Rice Pilaf or Medley Potatoes! Note: This can also be done on the stove, just dredge lightly in flour and fry in 1 tablespoon Butter or Olive Oil till done.

Medley Potatoes

Bake 1 large Russet or Yukon Gold Potato till done, leave oven on 350, Cut baked potato in half length wise, scrape potato from shell within half-inch of peel. Put shells in small baking dishes or pan and set aside, be careful to not damage shell. Put potato in bowl with 2 tablespoons sour cream, 1 Tbsp milk, 1 tablespoon each: Green onion, 1 Tbsp French Fried Onion crushed, 1 tsp Mediterranean Medley, diced mushrooms, minced bell pepper (microwave mushrooms and bell pepper for 1 minute to pre cook slightly), 1/4 tsp Lemon lime salt, 1/2 cup grated cheddar or parmesan cheese, reserve small amount of the cheese and French fried onion for garnish. Mix all ingredients together. Spoon into potato shells, put back in oven at 350 degrees for 20 minutes, remove, garnish with cheese and onion, put back in for 3-5 minutes or until cheese melts, serves 2.

Just Simply Mediterranean Potato Salad

4 med. Yukon Gold or Russet Potatoes
4 Green Onions sliced
2 dill pickles diced small
2 Celery Ribs sliced 1/8"
3 Eggs boiled and diced
1/2 Red or green Bell Pepper diced
2-3 Tbls. Pickle Juice
1 tsp. Dill Weed
1 tsp celery seed or powder
1 tsp. Lemon / Lime Salt
1 Tbls. Mediterranean Medley
1/2 cup Mayo w/ 1 tsp. Mustard mixed in.

Directions:

Boil potatoes till fork tender. Peel optional, In a large bowl dice potatoes, eggs, onion, pickles, celery and bell pepper. Add pickle juice, sprinkle dill weed, celery seed, Just Simply Good Stuff's Lemon and Lime Salt and Mediterranean Medley over all. Stir, mix mayo mustard mixtures together, add to salad stir thoroughly. Refrigerate 2 - 3 hours or overnight. Stir again before serving.

Prosciutto Wrapped Chicken

2-4 Chicken Breasts boneless,skinless
Prosciutto Ham - 3 pcs. Per breast
2Tbls Butter
half cp fresh Mushrooms chopped (Crimini's are best)
Just Simply Good Stuff! Mediterranean Medley
Just Simply Good Stuff! Lemon/Lime Salt
2-4 slices Swiss Cheese
White wine (optional)
Non-stick cooking spray

Directions:

Spray baking pan with non-stick spray. Lay chicken in pan. Lightly butter top of each breast, sprinkle with Mediterranean Medley & Lemon/Lime salt, sprinkle on mushrooms and press into butter so they stick. Layer one slice of Prosciutto lengthwise & tuck under breast, next layer Swiss cheese then layer the 2 additional Prosciutto slices over cheese & across the width of chicken breast. Pour a small amount of wine in pan, cover with foil and bake @ 400 for 20 min. Remove foil bake additional 10-15 minutes or until done. You can thicken pan juices for a tasty sauce as well.

Crock pot Medley Chicken or Pork

4-8 Chicken Thighs - skinless boneless
You may substitute with pork chops or boneless pork sirloin roast
1- 14oz can chicken broth
½ Onion diced
2- stalks celery sliced thin
½ Bell Pepper green, red or both (cut in strips)
6-8 Crimini Mushrooms sliced (or use canned)
Just Simply Good Stuff! Mediterranean Medley
1/2 tsp Just Simply Good Stuff! Lemon/Lime Salt
1 cp. Instant brown or white Rice (optional)

Directions:

Pour 1 cp rice in crock pot, add chicken broth.
Shake Mediterranean Medley liberally on all sides of meat, & Lemon/Lime Salt

Place chicken in pot on top of rice.
Layer: onions, mushrooms, celery & peppers on meat.
Cover and let cook several hours or all day!

Easy Salad Dressing: Add Mediterranean Medley (to Taste) to vinegar and oil for a quick and easy Salad dressing!

Author: Robin Carter/ http://www.justsimplygoodstuff.com

Article Source: http://EzineArticles.com/?expert=Robin_Carter

Roast Chicken Recipe

2008-04-28T23:21:00.000-07:00

This roast chicken recipe is very easy to prepare and deliciously tasty. It will serve 4 people. The preparation time is just 10 minutes and cooking time is approximately 1 hour and 40 mins.

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour and 40 minutes

Ingredients
1 whole chicken that weighs about 1.75Kg
3 cloves of garlic, halved
2 tablespoons of softened butter
7 grams of fresh thyme, finely chopped
1 lemon, quartered

Gravy

1 tablespoon of redcurrant jelly
1 tablespoon of corn flour
½ teaspoon Worcestershire sauce

Preheat oven to 200 degrees C. Halve the garlic cloves. With the cut side, rub all over the chicken. Crush the remainder of the garlic. Mash the crushed garlic with the butter, thyme and freshly ground black pepper. Spread this over the top of the chicken. Quarter the lemon. Place 2 of the quarters in the cavity of the chicken.

Insert the chicken into a medium size-roasting bag. Seal the bag loosely. Slit the top of the bag 6 times. Place the bag and chicken into a small roasting tin. Cook for approx 1 hour and 40 minutes. The chicken is cooked when the meat is thoroughly cooked and the juice of the chicken runs clear when you pierce the thigh with a sharp knife. Remove the chicken from the bag. Keep the juices in the bag. Allow the chicken to stand.

Cut the corner of the bag and pour the juices into a pan. Stir in the redcurrant jelly. Mix the corn flour with cold water until it is a smooth paste. Gradually add it to the gravy. Bring to the boil slowly, constantly stirring. Add Worcestershire sauce and season with salt and pepper. Simmer for 2 to 3 minutes until the gravy is thickened.

Carve the chicken. Serve and pour the gravy on top. Serve with roasted potatoes, beans, peas and/or carrots. You can add the potatoes to the roasting tin at the same time as the chicken. It is a good idea to partially boil the potatoes first. The beans can be boiled or steamed. The carrots can be boiled, steamed or roasted. The peas should be boiled.

We hope that you enjoy this roast chicken recipe. Roast chicken is a very easy dish to make, and a real treat and healthy. There is nothing better then roast chicken on a Sunday afternoon with a few friends and / or family members. You will find plenty more free recipes at Happy Eating. See the author box below for the link.

Author: Melissa George
Article Source: http://EzineArticles.com/?expert=Melissa_George

Apple Harvest Muffins

2008-04-27T19:36:00.000-07:00

I love to bake and because it is autumn, I am baking a lot of things using apples. I love this recipe because it is very simple and easy to make. Perfect for bake sales or a quick dessert.

This recipe is one of my favorites, especially during autumn. The flavors of cinnamon, apples, oatmeal and vanilla blend beautifully in this tasty muffin. A treat for breakfast, coffee break, dessert or anytime.

*white cake mix (my favorite is french vanilla from Duncan Hines)

*1 1/3 cup water

*1/3 cup oil

*3 eggs

*3 Gala apples (peeled, cored and diced)

*4 tbsp pumpkin pie spice

*2 tbsp cinnamon

*1/2 cup brown sugar

*1 cup quick oats (not instant)

*muffin liners

1-Preheat oven to 350 F. Line muffin pans with paper muffin cups.

2-Pour white cake mix into mixing bowl. Add 2 tbsp pumpkin pie spice to the dry mixture and blend together. Set aside.

3-Peel and core apples. Chop and dice apples into small pieces and place in a medium size bowl. Add the remaining 2 tbsp pumpkin pie spice and the brown sugar. Using your hands, toss the apples until they are well-coated. Set aside.

4-Add the water, oil and eggs to the dry mixture. Blend on medium speed for 2 minutes (or by hand for 100 strokes). Add the oats, apples and cinnamon and fold in one at a time until the batter is well-combined and all the ingredients are incorporated.

5-Fill the muffin liners to the top and bake for 30 minutes, or until the tops of the muffins are golden brown. Remove from the muffin pan and place them on a wire rack to cool completely. Store in a covered container.

YIELDS: 28 muffins

Author: Nichelle Parsons

Article Source: ArticlesAlley

Biscotti

2008-04-27T19:31:00.000-07:00

Biscotti (twice-baked Italian cookies)are a sweet treat around the world. But Biscotti are pricy. Solution? Save lots of dough by rolling your own dough. These recipes for Cappuccino and Lemon Biscotti are a sweet treat for you and a great gift idea for friends. Your Biscotti gifts will be so welcome your friends will ask for more!

You can buy Biscotti everywhere: grocery chains, discount stores, and neighborhood shops. Unfortunately, you don't get many Biscotti for your money. Of course, baking your own Biscotti is the solution. Biscotti are easy to make and, once you've mastered Biscotti 101, you can invent your own recipes.

Here are some Biscotti basics.

1. There are so few ingredients in Biscotti that you have to be careful about swapping ingredeients. After baking thousands of Biscotti I swap one ingredient only. And though I often swap Splenda for sugar, this swap doesn't work with Biscotti.

2. Measure flour by spooning it into a metal cup and leveling it with a knife. Don't scoop the flour from a package or canister.

3. You'll have better results if your eggs are at room temperature. I take eggs out of the refrigerator one hour before I start baking.

4. If you dough is too stiff add a few drops of egg substitute, water, or citrus juice. Add this liquid in small increments.

5. Use pure extract to flavor your Biscotti, not imitation. Frost cooled Biscotti with melted chocolate chips, melted white chips, or melted almond bark for even more flavor.

The house smells so wonderful when you bake Bicotti that kids will want to help. Older kids can measure ingredients and slice the Biscotti. Preschoolers can whisk dry ingredients together and roll dough into logs. Homemade Biscotti is the perfect companion to a cup of coffee and such a welcome gift your friends will ask for more.

I pack gift Biscotti in wide-mouth Mason jars or Chinese takout cartons (the kind with the wire handle). To make the gifts extra festive I tie fabric bows on my gifts and stick a pine cone or other ornament in the center of the bows. These recipes for Cappuccino Biscotti and Lemon Biscotti With Sliced Almonds will make every day a holiday.

CAPPUCCINO BISCOTTI

2 1/4 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 2 tablespoons instant coffee, 3/4 cup cappuccino chips, 2 large eggs, 1/4 cup egg substitute

In a large bowl combine dry ingredients with a whisk. Add cappuccino chips and whisk a bit more. In a small bowl beat eggs and egg subsisute with a fork. Add wet ingredients to dry, mixing with wooden spoon until dough is moist.

Coat a jelly roll pan with baking spray and set near a floured cutting board.

Turn dough onto board. Roll into a large log. Cut this log in two. Roll each half into a 14" narrow log. Place logs on jelly roll and flatten slightly. Bake at 325 degrees for 30 minutes. Remove Biscotti from oven and cool on rack for five minutes.

Reduce oven heat to 300 degrees. Cut Biscotti into 1/2" slices with serrated knife. Stand slices on jelly roll pan and bake for an additional 20 minutes. Remove Biscotti from pan and cool completely before storing. Yield: About 30 Biscotti.

LEMON BISCOTTI WITH SLICED ALMONDS

1 cup sugar, 3 cups flour, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup sliced almonds, 1 1/2 teaspoons lemon zest, 2 teaspoons lemon extract, juice of 1 lemon

In a large bowl combine dry ingredients with a whisk. Add sliced almonds and whisk a bit more. In a small bowl beat eggs, lemon zest, and lemon extract (but not juice) with a fork. Add wet ingredients to dry, mixing with wooden spoon as you slowly add the lemon juice. (You may not need all of it.)

Coat a jelly roll pan with baking spray and set near floured cutting board.

Turn dough onto board. Roll into a large log. Cut this log in two. Roll each half into a 14" narrow log. Place logs on jelly roll pan and flatten slightly. Bake at 350 degrees for 30 minutes. Remove from oven and let Biscotti cool on wire rack for five minutes.

Reduce oven heat to 325 degrees. Cut Biscotti into 1/2" slices with serrated knife. Stand slices on jelly roll pan and bake for an additional 20 minutes. Remove Biscotti from pan and cool completely before storing. Yield: About 30 Biscotti.

Author: Harriet Hodgson/ www.harriehodgson.com.

Homemade Lemon Meringue Pie Recipe

2008-04-27T01:46:00.000-07:00

Now who doesn't love lemon meringue pie - yes many of us might of had some if we went to the diner - but that is not necessarily the real deal. If you want to know how to make a great lemon meringue pie that is quick, affordable and always works - this is the recipe for you! So what are we waiting for, let me get typing!

I have seen a lot of versions out there, but a recipe that doesn't use lemon zest to me is really not a real lemon meringue pie - the added zest and fresh lemon juice with a little pulp really makes this pie truly tart and sweet simultaneously and after making few of these great pies you will see there really is no effort at all to making fantastic great authentic lemon meringue pie just like your grandmother used to bake for special occasions.

I used to sell these at a restaurant I used to work in - I would go through 2 pies a night - we would never sell the pre-made stuff we bought from commercial bakeries no matter how hard we tried...this pie really is that good.

Ingredients:

1 baked pie shell cooled

3 large eggs separated (easier when done while eggs are still cold)

6 tablespoons cornstarch

1/2 teaspoon salt

2 cups water

2 tablespoons butter or margarine

4 teaspoons grated lemon rind

6 tablespoons fresh lemon juice with some pulp

1 cup white sugar for lemon filling

1 teaspoon pure lemon extract

***for meringue:

6 tablespoons of Super Fine white sugar for meringue

dash of salt for meringue

1/4 teaspoon of cream of tarter - to stabilize egg whites

1 teaspoon pure vanilla extract for meringue

Equipment Needed:

Double boiler, mix master such as kitchen aid or hand mixer, whisk\

Directions:

1. To double boiler add all of the following: cornstarch, salt, 1/2 cup of the white sugar, mix till combined then add water and stir.

2. Cook over boiling water until thick stirring constantly.

3. Then cover with lid and let cook for ten minutes.

4. Combine egg yolks and rest of sugar into a bowl - stir till combined and add a little of the hot mixture to the egg yolks to temper them. Then add egg yolks to hot mixture and stir.

5. Turn off heat yet stir mixture for 2 minutes.

6. Remove double boiler from hot water, and place on trivet or counter where it is safe. While still hot, stir in butter, lemon rind, lemon juice and pure lemon extract.

7. Let cool to room temperature - without stirring and NEVER cool in fridge! Keep lid off so that steam can escape.

8. Once cooled, pour into baked pie shell and cover with meringue.

9. Make sure all lemon filling mixture is completely covered with the meringue - and place on the middle rack of your oven about 15 minutes at 325 degrees or until the meringue is lightly browned. You can keep the pie in a cool dry spot away from prying eyes, hands and paws until you are ready to serve it up that night.

To Make Meringue:

1. Make sure your bowl, beaters are super clean void of any grease from previous uses. Add egg whites to bowl and start to beat.

2. Once eggs have started to be white and frothy, add sugar gradually. You might want to keep beating speed on medium or medium low so that your egg whites can dissolve the sugar. This is an imperative step that will help prevent your meringue from 'weeping' later on in the day as it sits for getting ready to be eaten.

3. For those of us that have kitchen aids - note, this process can be quicker than we realize being that these sort of mixers are super quick. So it is ok to beat slowly at first, so that the sugar has had the time to dissolve in the egg whites.

4. Continue beating until smooth and add vanilla extract.

5. To ensure all sugar has been dissolved, put a little on your fingers and rub them (as if you were making a snap) if you feel any bits of sugar, you will need to keep beating until smooth - so be careful not to over beat your meringue - which is why I suggested to beat at a medium speed.

6. Once meringue is shiny and peaks form, your ready to top your pie.

Now that you know how to make lemon meringue pie, be forewarned, you will wish you had made two pies instead of the just one. You can keep leftovers (should there be any) in the refrigerator. The real tricks are making sure the sugar has completely dissolved when making the mergingue as well as covering the filling completely with the meringue making to that you create a 'seal' with the meringue. Also it is very easy to cut the pie by using a knife you have rinsed under hot water. And let me know and tell me all about the oohs and ahs you receive when your friends and family taste your next perfect pie perfection!

Author: Leah Quinn

Article Source: http://EzineArticles.com/?expert=Leah_Quinn

Italian Pasta Recipes

2008-04-23T21:21:00.000-07:00

Pasta is usually associated with Italy, even if it’s cooked all around the world, in different ways. But is always leads to Italian life style.

Years ago the Italian “mammas” used to make pasta by themselves. Nowadays (things have changed) they usually buy it for everyday use in the supermarket and used to make at home ravioli, tagliatelle and some other specialties for festive occasions.

It looks like a loss, but it’s not! Of course we want the “mammas” to keep the tradition, but now anyone can cook a good dish of pasta without needing to have extra time to make pasta at home. The Italian kitchen is turning more natural and easy, without losing its characteristics, allowing all of us to prepare tasty and easy dishes, as the following “pasta al pesto”.

Pasta has no season, but its sauce has!

Springtime in Italy is a real “feel and smell” season, as we begin to go out often and when the weather allows, we also eat outside very often.

All these circumstances led us to recognize the season’s aromas and uses. One of these main aromas it the basil one.

It is widely used in Italian cuisine, but during springtime it reaches its best, and it matches salads, tomatos’ salads and also pasta sauces.

One of my favourite pasta recipe is Pasta al pesto.

The original recipe originated in Liguria (note: Liguria is an Italian region) and uses troffie, a kind of fresh pasta that you can maybe find at your market. But you can use penne (or any other pasta you prefer!) also the long ones are good, as spaghetti, bavettine and others.

What you’ll need for 4 people:

• 400gr of pasta

• a hand of fresh basil leaves

• about 3 spoons of grated parmesan

• extra virgin olive oil

• 30g of pine nuts

• a piece of garlic

Put the water to boil and begin to put into your mixer, the garlic, the pine nuts, the grated parmesan. As it mixes, add extra virgin olive oil until it becomes a cream.

When the water boils, add salt and the pasta and set your timer for the time needed for the kind of pasta you’re cooking (usually it’s written on the package). About 2 or 3 minutes before your pasta is done, take 2 or 3 spoons of the boiling water and add to your pesto. It helps it to become more creamer and easier to mix.

When the pasta is done, you just have to pour it through a strainer and mix your pesto with pasta. It’s done! It’s healthy (you have only raw and unsaturated fat), easy and tasty! Buon appetito!

Difficulty: very easy

Time needed: time needed for boiling the water and cooking the pasta (about half an hour or less).

What pesto means?

Pesto comes from the verb “pestare” that means pound on, referred to the pounder where ingredients were put inside and then pounded with a pestle.

Author: Ana Maria

Lamb with Garlic and Rosemary

2008-04-23T21:16:00.000-07:00

Spread the lamb on a work surface. Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.

Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature. Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter. Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.

Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 20-30 minutes. At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm. Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.

To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. To serve, slice the lamb and pour over the gravy. Garnish with a couple stalks of fresh rosemary. This would be good with potatoes dauphinoise and fresh vegetables, for a Sunday lunch.

Author: www.indomunch.com

Fiesta Frittata Recipe

2008-04-23T05:00:00.000-07:00

A frittata is an Italian dish and is basically an omelette that is started on the stove and then baked open faced in the oven. The beauty of a frittata is its versatility and easy of preparation. Start with almost any combination of vegetables, cooked meat, cheese and seasonings and you will have a delicious meal with a very different flavour every time. You can also vary the texture of your frittata by changing the amount of milk used in the recipe. For instance, the less milk you add the more omelette-like the texture. The more milk (or cream for a richer flavor) will give you a more quiche-like texture.

This particular frittata is easy to prepare and is a wonderful lunch or supper dish with a tangy flavour. Serve with a green salad and garlic bread and you have a complete meal for 4 people.

2 medium potatoes, diced

1 tbsp olive oil

1 tbsp butter

2 cups cooked ham, diced

8 eggs

1 ½ cups milk

2 cups grated cheese (cheddar, Monterey jack combo)

1 small can chopped green chillies

¼ tsp cayenne pepper

1 tsp fresh ground black pepper

½ tsp salt

Directions:

1. Heat oil and butter in a large oven proof skillet.

2. Add diced potatoes and fry over medium heat, stirring often until tender, about 10 min.

3. Add ham and cook for additional 1-2 min.

4. Whisk eggs, milk, green chillies and seasonings until well blended.

5. Pour egg mixture over the ham and potatoes.

6. Sprinkle with grated cheese.

7. Bake in 350 oven for approx. 30 minutes or until set (knife inserted in center comes out clean).

8. Cut into wedges and serve with sour cream and salsa.

Hint: You can easily make this a vegetarian dish by omitting the ham and substituting green pepper, tomatoes, onion, or other vegetables which can be cooked along with the potatoes.

Author: Pat Lockhart / SuperCookbooks.com

Smoked Salmon Appetizer Recipes

2008-04-21T19:04:00.000-07:00

Appetizer recipes are available as per your choice for party, for holiday or any other occasion. This article will provide you some of the special appetizer recipes like smoked salmon appetizer. Smoked salmon can make a delicious food; let us start up with first recipe:

Recipe 1- Lox Smoked Salmon:
Take the classic combination of lox, bagels and cream cheese to turn it to an elegant opening for this festive season. Lox is a type of smoked-salmon that has that has been cured with brine prior to smoking. It's a bit salty in taste.

Ingredients:
-1 table spoon chopped fresh dill or 1 tablespoon dried drill weed.
-1/4 cup reduced fat or fat free cream softened, cheese.
-1/8 teaspoon ground red pepper
-4 ounces thinly sliced smoked salmon or lox
-24 Melba toast rounds or other low fat crackers

Procedure:
1. Combine a cream cheese, dill and red pepper in small bowl: stir it to blend. Spread this mixture on each slice of salmon now rollup the salmon slices in jelly roll type. Place it on a plate, cover up with plastic wrap. Chill it for 1 hour.
2. By using sharp knife cut the salmon roll into 3/4 inch pieces. Place roll, cut side down on Melba toast. Decorate each of the piece dill spring, if desired. Serve it at cool or room temperature.

Recipe 2- Smoked Salmon Cheese Pie

Ingredients:
- 1 pound cheddar cheese
- 1/2 basic recipe or prepared pie crust
- 3 eggs (whipped)
- 3 green onions chopped
- 5 or 6 mushroom, sliced

Procedure:

1. combine cheese, onion, whipped eggs, mushroom and salmon
2. place this mixture into pie crust
3. 6 ounce Smoked salmon
4. Now bake this up to 450 degree Fahrenheit u8ntil crust color turns into brown.
5. Let pie cool and serve chilled.

Recipe 3-Smoked Salmon Puff Pastry recipe:

Ingredients:
- 8 ounce softened cream cheese
- 1 egg
- 8 ounce Alaska Smoked Salmon
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon dried oregano
- dash red paper
- salt and black pepper
- 1/4 tablespoon dried basil
- 1 sheet of frozen puff pastry

Procedure:

1. Blend cream cheese and till the smoothened.
2. Cover up Alaska Smoke Salmon and fold in with remaining ingredients, except puff pastry.
3. Cut pastry into 2 x 2 inch squares.
4. In between theses square put 1 table spoon of salmon mixture.
5. Now fold the edges of pastry square in its center over the salmon mixture.
6. Bake this for 20 to 25 minutes at 350 Fahrenheit on a baking sheet lined with parchment paper until it turns puffed or golden brown.

Recipe 3: Pickled smoked salmon:

Ingredients:
- 6-4 slices of smoked salmon
- 1 medium onion, slices
- 1/2 cup oil
- 3 tablespoon wine vinegar
- 1 clove garlic smashed
- salt paper, small bay leaf, oil

Procedure:
Arrange the layers of onion slices and salmon alternately in a large bawl. Now add oil, wine vinegar and garlic in separate bowl and whisk it well, cover tightly and leave to preserve in the refrigerator for 8 to 12 days.

Author: Muna wa Wanjiru

Old Fashion Marble Bundt Cake Recipe

2008-04-21T18:59:00.000-07:00

A traditional European marble cake that has a wonderful lemon flavor, with chocolate and vanilla batters swirled together before baking to give marbled affect. This recipe belonged to my grandmother, and has been in my family for generations. It is always requested at Christmas and Easter time.
INGREDIENTS:

130 g (4.5 oz) butter

3 egg yolks

200 g (7 oz) sugar

250 g (0.5 lb) flour

50 g (1.7 oz) chocolate, melted

6 Tbsp milk

grated zest of 1/2 lemon

1 Tbsp rum

3 egg whites

1/2 tsp baking powder

PREPARATION:

1. Whisk the egg whites until stiff.

2. In separate bowl cream butter, egg yolks and sugar together until foamy. Add flour, baking powder, milk, lemon zest and beaten egg whites.

3. Pour 1/2 of batter in separate bowl. Stir in melted chocolate. Spoon batters alternately into greased and floured bundt pan. With large spoon, cut and twist through batters to marble.

4. Bake at 165 C (330 F) for 30 to 45 minutes or until toothpick inserted into center comes out clean.

Author:http://www.free-old-time-cooking-recipes.com/Desserts.html

Chocolate Cream Pie Recipe

2008-04-19T19:34:00.000-07:00

How to Make Chocolate Cream Pies :

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.

Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

Author: Anmol Raut
Article Source: http://EzineArticles.com/?expert=Anmol_Raut

Potato Salad Basics

2008-04-17T21:01:00.000-07:00

Making a potato salad can be an exercise in creativity. All you need are simple ingredients and a willingness to experiment.

Potato Salad is one of the most social and well traveled salads there is because it's always showing up at picnics, barbeques, parties, camping trips, weddings and even funerals. Potato salad is similar to people in that each one is unique and a little different to any other one that has been made before.

Here is the basic structure of the salad with some optional ingredients to consider:

1- Potatoes:

Any kind will work here. Most people peel them but you don't have to. If you prefer them unpeeled make sure you wash them well before slicing them. I usually slice them into 1/2" slices before cooking. Boil until tender, drain and rinse with cold water in a colander. Chop cooled potato slices into bite-sized pieces and add to a large salad bowl.

2-Dressing:

The standard dressing is mayonnaise, the sweeter Miracle Whip or its generic equivalent. This is good by itself or you can add small amounts of other condiments to enhance the flavor. Mustard is the most popular one to add, either a plain one or one of the many fancy types out there these days.

There are a few alternatives to using mayonnaise as a dressing base. Yogurt is a healthy alternative, and you can choose from regular, reduced fat or even fat free. A light or fat-free sour cream can also be used. A mixture of these 3 can also be tried if one by itself is too bland.

There are also some soy-based yogurts for those who prefer non-dairy.

If you prefer a lighter dressing you could make a simple oil and vinegar dressing such as this one:

1/2 cup salad oil
1/4 cup cider or wine vinegar
2 tbsp. dill weed
1/2 tsp dry mustard
2 tsp salt

The easiest option is to just use your favorite bottled salad dressing from your refrigerator. Either a creamy one or oil/vinegar type will work fine.

It's best to make the salad first and then add dressing a little at a time until the right consistency is achieved. Again, that is a personal preference.

3-Vegetables:

Most potato salads have some form of onion in them. Sweet onions are popular as they are not as strong as regular onions. Green onions are also good. Another main ingredient is celery, and from there the options are endless. Here are some more to choose from:

Bell peppers-any kind
Cucumber
Tomatoes-small cherry or grape ones work the best, cut in half and squeeze the seeds out before adding.
Broccoli
Radishes-thinly sliced
Carrots-thinly slices or grated
Zoukini-seeds removed, thinly sliced or chopped

4-Eggs & Cheese:

Potato salad recipes sometimes call for hard-boiled eggs. For a standard sized salad made with 6 potatoes usually 4 eggs are mixed in and 2 are sliced and placed on top as a garnish.

Any type of cheese can be added and can be sliced, cubed or grated. A 3-cheese ranch dressing goes well with this.

5-Fruit & Nuts-Not something you normally find in a potato salad but well worth considering:

Apple
Pear
Pineapple
Any dried fruit
Sunflower seeds
Walnuts
Almonds
Hazelnuts
Cashews

6-Other:

Olives can go well if the salad has cucumber, tomatoes and feta cheese for a Mediterranean style salad.

Pickles-any kind thinly sliced or chopped.

Garlic-a little chopped fresh garlic if you are a garlic lover, otherwise leave this one out.

Spices-a pinch or two of your favorite will always add a little flair.

Bacon-cooked and crumbled or use bacon-bits

Taste Test & Garnish:

Taste your salad and add salt and/or pepper if desired. Sprinkle a little paprika over finished salad for an attractive garnish.

Cool and serve.

The basic recipe is a fine salad to make but with all the options available it's easy to come up with a unique, different tasty salad every time.

Author: Gordon Angrignon
Source: www.Isnare.com