Tired of the same old meal? Try using smoked food in recipes! Imagine sitting down to dinner and having a delicious smell waft through the air. More importantly, imagine the succulent taste of that delicious meal! If you are wondering how you can spice up your next meal by using smoked food in recipes, read on….
Using smoke food in recipes will add exceptional flavor to your ordinary dish. The unique blend of natural wood smoke, seasonings and brines compliment fish, fowl, or meat. You can use smoked food in recipes as appetizers or entrees. Either way, you will enjoy a more savory version of many meats.
Smoked fish, especially trout or salmon is very flavorful and moist. There is a variety of smoked fish to suit everyone’s taste. Try something like hickory smoked or lemon peppered smoke trout and experience the flavor and tenderness this fish has to offer. You may also want to try the buttery and moist taste of Chilean sea bass or naturally sweet and tender diver scallops. To really enjoy smoked food in recipes, serve the ultimate smoked trout you and your guests will ever try, the natural smoked Tasmanian trout! If fowl is more your style, try juicy boneless duck breast or chicken in your next recipe. Serve it along with long grain wild rice and fresh green bean accompaniments for a complete meal. Pheasant, the king of all game birds, will be sure to impress your guests, as this plump, moist and meaty bird is truly a meal fit for a king!
For the true meat eater, you may want to start off with a mouth watering serving of smoked pork tenderloin, boneless port loin or pork ribs smoked to the peak of flavor. Add a twist to your next meal by serving a tantalizing gourmet feast when you use smoked food in recipes. You can serve smoked food in salads, on crackers, or as a main course and be pleasantly surprised at the unique taste and flavor these smoked foods have to offer.
These exceptional smoked foods can be ordered from a variety of websites on the internet. An exceptional line of smoked foods is offered by Sugartown Smoked Specialties. You can view their products and wonderful recipes at www.SmokedFoods.com. Surprise your family or guests and spice up your next meal by using smoked food in your recipe. By Nancy
Thursday, January 29, 2009
Sunday, January 25, 2009
South Beach Diet Plan
The south beach diet is a diet plan that was started by cardiologist from Miami, Florida area called Arthur Agaston. It emphasizes the consumption of “good carbohydrates” and “good fats”. He developed it mostly for cardiac patients basing it upon study of scientific dieting research.
Excess consumption of “bad carbohydrates” creates an insulin resistance syndrome an impairment of the hormone insulin’s ability to process sugar/fat properly. It is believed that “bad fats” contribute to an increase in cardiovascular disease. These conditions can be prevented by consumption of good fats and carbohydrates as the south beach diet suggests.
The diet has three stages. In all stages the recommendation is to minimize bad fats and carbohydrates. During stage 1 food such as dairy, sugar, candy, bread, potatoes, and grains are avoided and hence the body starts to lose its insulin resistance, and begins to use excess body fats. In this stage normal size helping of meat, fish, eggs, cheese, and nuts are eaten avoiding alcohol. By this the dieter loses weight, changes body chemistry, and ends cravings for sugar and starches.
Two weeks later stage 2 begins. Whole grains foods, fruits and diary products are gradually returned to the diet, although in smaller amounts than were likely eaten before beginning the diet, and with a continued emphasis on foods with low gylcemic index. Sweet potatoes and red wine are now permissible but at moderate amounts.
After the desired weight is obtained, the diet calls to move into Stage 3, a maintenance stage. In Stage III the diet expands to include three servings of whole grains and three servings of fruit a day. The south beach diet doesn’t require counting of calories or limiting servings like the other dieting programs, the only thing is to eat smart and you would definitely lose weight without any complications. By Peter Gitundu
Excess consumption of “bad carbohydrates” creates an insulin resistance syndrome an impairment of the hormone insulin’s ability to process sugar/fat properly. It is believed that “bad fats” contribute to an increase in cardiovascular disease. These conditions can be prevented by consumption of good fats and carbohydrates as the south beach diet suggests.
The diet has three stages. In all stages the recommendation is to minimize bad fats and carbohydrates. During stage 1 food such as dairy, sugar, candy, bread, potatoes, and grains are avoided and hence the body starts to lose its insulin resistance, and begins to use excess body fats. In this stage normal size helping of meat, fish, eggs, cheese, and nuts are eaten avoiding alcohol. By this the dieter loses weight, changes body chemistry, and ends cravings for sugar and starches.
Two weeks later stage 2 begins. Whole grains foods, fruits and diary products are gradually returned to the diet, although in smaller amounts than were likely eaten before beginning the diet, and with a continued emphasis on foods with low gylcemic index. Sweet potatoes and red wine are now permissible but at moderate amounts.
After the desired weight is obtained, the diet calls to move into Stage 3, a maintenance stage. In Stage III the diet expands to include three servings of whole grains and three servings of fruit a day. The south beach diet doesn’t require counting of calories or limiting servings like the other dieting programs, the only thing is to eat smart and you would definitely lose weight without any complications. By Peter Gitundu
Tuesday, January 20, 2009
Old Time Banana Cake
As a child this was and still is my favorite cake, it is a really a moist and a tasty cake as well. I have never had a cake as good as this before. Ok lets get started, I assume that everyone knows that all ingredients should be at room temperature.
½ pound butter
4 eggs
1-1/2 cups sugar
1-cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1-teaspoon baking soda
1-teaspoon vanilla
3 cups flour
Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the center and if it comes out clean then it is done.
Icing on the cake:
4 tablespoons flour
1-cup milk
Add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool.
In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and mix for 2 or 3 minutes or until it is as fluffy as you desire, using a paddle on your mixer and not the whip. By Andrew Krause
½ pound butter
4 eggs
1-1/2 cups sugar
1-cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1-teaspoon baking soda
1-teaspoon vanilla
3 cups flour
Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the center and if it comes out clean then it is done.
Icing on the cake:
4 tablespoons flour
1-cup milk
Add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool.
In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and mix for 2 or 3 minutes or until it is as fluffy as you desire, using a paddle on your mixer and not the whip. By Andrew Krause
Thursday, January 15, 2009
Special Blueberry Muffins
This is my special blueberry muffin recipe that I created over 30 years ago and I like it so much that I have never stopped using it. It has a magnificent flavor and a wonderful texture, the freshness life of this muffin is about 4days but if frozen it will last for months.
The part that I like about this muffin is that it is very versatile, you can use any kind of fruit in it besides blueberries, for example you can use cranberries, raspberries, apples, and if you add some solid pack pumpkin with seasonings you have pumpkin muffins and so on, let your imagination run away with you.
OK, here is the recipe. You know that all ingredients should be room temperature.
12 medium eggs
2 teaspoons salt
2 cups oil (not peanut oil)
5½ tablespoons baking powder
3½ cups sugar
3 cups milk or water
8 cups flour
2 to 3 cups blueberries (frozen)
In a 5 quart mixing bowl place your eggs, salt, oil, using a paddle mix slowly until blended then add sugar and baking powder, and continue mixing on slow speed then add water or milk and add flour slowly, when all flour is added scrape the sides of the bowl and mix until smooth, remove bowl from mixer and place 2 or 3 cups of blueberries in the mixture and blend in by hand (frozen blueberries preferred) dip out into lined muffin pans.
Bake for 25 to 30 minutes in convection oven and 35 to 40 minutes in regular oven at 350 degree preheated oven. This recipe makes 2 ½ dozen large muffins. By Andrew Krause
The part that I like about this muffin is that it is very versatile, you can use any kind of fruit in it besides blueberries, for example you can use cranberries, raspberries, apples, and if you add some solid pack pumpkin with seasonings you have pumpkin muffins and so on, let your imagination run away with you.
OK, here is the recipe. You know that all ingredients should be room temperature.
12 medium eggs
2 teaspoons salt
2 cups oil (not peanut oil)
5½ tablespoons baking powder
3½ cups sugar
3 cups milk or water
8 cups flour
2 to 3 cups blueberries (frozen)
In a 5 quart mixing bowl place your eggs, salt, oil, using a paddle mix slowly until blended then add sugar and baking powder, and continue mixing on slow speed then add water or milk and add flour slowly, when all flour is added scrape the sides of the bowl and mix until smooth, remove bowl from mixer and place 2 or 3 cups of blueberries in the mixture and blend in by hand (frozen blueberries preferred) dip out into lined muffin pans.
Bake for 25 to 30 minutes in convection oven and 35 to 40 minutes in regular oven at 350 degree preheated oven. This recipe makes 2 ½ dozen large muffins. By Andrew Krause
Saturday, January 10, 2009
Jewish Coffee Cake
Now here is a coffee cake that will make you want no other coffee cake, and once you prepare this coffee cake and get a real working idea about this cake you can become very creative and use some different jams, jellies, fruits and so on.
Always remember that there is a lot that you can do with a recipe providing you don't exceed the parameters of the original recipe.
I have prepared this recipe hundred's of times and still I cannot believe how good it comes out.
All ingredients should be at room temperature.
¼ pound butter
1-cup sugar
2 eggs
1-teaspoon vanilla
8 ounces sour cream
2 cups flour
1-teaspoon baking soda
1 teaspoon baking powder
Cream the butter and sugar together then add eggs one at a time and mix the rest of the ingredients together slowly.
In a separate bowl combine 1 cup brown sugar, ½ cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.
Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.
Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it. By Andrew Krause
Always remember that there is a lot that you can do with a recipe providing you don't exceed the parameters of the original recipe.
I have prepared this recipe hundred's of times and still I cannot believe how good it comes out.
All ingredients should be at room temperature.
¼ pound butter
1-cup sugar
2 eggs
1-teaspoon vanilla
8 ounces sour cream
2 cups flour
1-teaspoon baking soda
1 teaspoon baking powder
Cream the butter and sugar together then add eggs one at a time and mix the rest of the ingredients together slowly.
In a separate bowl combine 1 cup brown sugar, ½ cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.
Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.
Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it. By Andrew Krause
Thursday, January 1, 2009
Caramelized Onion and Tomato Omelet
Caramelized Onion and Tomato Omelet
This tasty breakfast omelet is a little "technique-y" and requires extra time because of the caramelizing steps, but it's worth it because it makes a really delicious omelet. The combination of the caramelization of not only the onion but also the tomato brings out the sweet taste of both. The fast part in the process is cooking the eggs. It's done at a high temperature and with a whisk. It's a little like a "stir fry". The tricks in the process are knowing how to keep an oil level on the bottom of the pan to avoid sticking, while cooking the egg to a point where it is partly set but still creamy.
Ingredients
1 medium yellow onion (peeled, halved, sliced, and half-rings separated)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
4 eggs, whisked together
10 fresh grape tomatoes
1 tsp minced jalapeno pepper (optional)
1 large slice of cheddar or longhorn cheese
1 - Caramelize the onion by heating 1 tbsp of olive oil on high heat, adding the onions, stirring to coat all with oil, then reducing to low heat and cook 20-25 minutes stirring occasionally until the onions are golden brown.
2 - Add the Jalapeno pepper (if used) and cook another minute.
3 - Puree' the tomatoes in a food processor or blender, turn up the heat and add the puree to deglaze the skillet.
4 - Continue to cook stirring continuously until most of the water has evaporated and the tomatoes are starting to caramelize.
5 - Remove the mixture and set aside, then add the other tbsp of olive oil and stir to do an oil deglaze..
6 - Add the eggs and whisk in the skillet until partially set (this will only take a few seconds at high heat).
Remove the skillet from the heat add back the onion tomato mixture and fold the partially set egg over on it.
7 - Place a large slice of cheddar or longhorn cheese over it and put in a preheated oven for just enough time to melt the cheese.
Remove and serve immediately.
Serves 2
Note - Don't worry if you get some sticking to the bottom of the skillet. Depending on your technique this omelet may either look great or awful, but it will taste great! By Frank Ernhart
This tasty breakfast omelet is a little "technique-y" and requires extra time because of the caramelizing steps, but it's worth it because it makes a really delicious omelet. The combination of the caramelization of not only the onion but also the tomato brings out the sweet taste of both. The fast part in the process is cooking the eggs. It's done at a high temperature and with a whisk. It's a little like a "stir fry". The tricks in the process are knowing how to keep an oil level on the bottom of the pan to avoid sticking, while cooking the egg to a point where it is partly set but still creamy.
Ingredients
1 medium yellow onion (peeled, halved, sliced, and half-rings separated)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
4 eggs, whisked together
10 fresh grape tomatoes
1 tsp minced jalapeno pepper (optional)
1 large slice of cheddar or longhorn cheese
1 - Caramelize the onion by heating 1 tbsp of olive oil on high heat, adding the onions, stirring to coat all with oil, then reducing to low heat and cook 20-25 minutes stirring occasionally until the onions are golden brown.
2 - Add the Jalapeno pepper (if used) and cook another minute.
3 - Puree' the tomatoes in a food processor or blender, turn up the heat and add the puree to deglaze the skillet.
4 - Continue to cook stirring continuously until most of the water has evaporated and the tomatoes are starting to caramelize.
5 - Remove the mixture and set aside, then add the other tbsp of olive oil and stir to do an oil deglaze..
6 - Add the eggs and whisk in the skillet until partially set (this will only take a few seconds at high heat).
Remove the skillet from the heat add back the onion tomato mixture and fold the partially set egg over on it.
7 - Place a large slice of cheddar or longhorn cheese over it and put in a preheated oven for just enough time to melt the cheese.
Remove and serve immediately.
Serves 2
Note - Don't worry if you get some sticking to the bottom of the skillet. Depending on your technique this omelet may either look great or awful, but it will taste great! By Frank Ernhart
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