tag:blogger.com,1999:blog-18434757067339518082024-02-20T10:23:32.498-08:00Food Recipesrimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1843475706733951808.post-74811953054656832752009-10-09T08:43:00.000-07:002009-10-19T08:44:40.168-07:00Fun Halloween Recipes for a Great Halloween PartyAre you planning to organize a Halloween costume party this year and you do not know what food to prepare? Why not make your party more fun by preparing fun Halloween recipes. Aside from the interesting costumes worn by your guests and the spooky Halloween decorations that you have prepared, your party will be doubly fun if you also prepared Halloween-themed foods. Here are some fun Halloween recipes that you should include in your party’s menu.<br /><br />* You can prepare the very traditional spaghetti with meatballs for your Halloween party. You might wonder if it is appropriate for Halloween. Yes, of course, if you add a little twist to it. Why not make the spaghetti meatballs look like eyeballs? It is very easy. Cook the spaghetti and meatballs the way you always cook them. Once the meatballs have been cooked and moulded into balls, you can add a small portion of cheese at the center of the meatball to make it look like an eyeball. Simple yet very Halloween-ish.<br /><br />* You can also bake a pumpkin pie that looks like a spider web. Get a recipe for making pumpkin pies. Bake the pumpkin crust. Once the crust is baked and cooled, spread cream over the surface of the pie. This will be the background of the web. To create the web, you can sue a mixture of chocolate and butter heated inside the microwave. Draw a spiral from the center of the crust to the edges. Using a toothpick, draw lines from the center to the edge of the crust for it to resemble a spider web.<br /><br />Loretta Oliver<br /><br />Are you ready to learn <a href="http://halloween-recipes.justnotmartha.com/" rel="nofollow" target="_blank">fun Halloween recipes</a> that you and your family can enjoy? Visit <a href="http://halloween-recipes.justnotmartha.com/" rel="nofollow" target="_blank">http://halloween-recipes.justnotmartha.com/</a> today!rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com1tag:blogger.com,1999:blog-1843475706733951808.post-74336000256394204272009-10-07T08:41:00.000-07:002009-10-19T08:43:03.126-07:00Creamy sauce that can be thickenedSauce is the ultimate ambassador and has led to many fun things - friends we may not have met otherwise, getting to know some of our favorite bands and musicians, meeting a talented graphic designer (who found a bottle of. In danielle howle's fridge and soon became our label and website designer), and interesting strangers calling and e-mailing about our hot sauce. Palmetto pepper potions began in the south carolina kitchen of mark and julie riffle after a friend had gifted us with a surplus of chile pepper plants. The peppers were eagerly planted all over the yard, along the driveway and among the wildflowers. When the peppers ripened, we experimented with herbs, seasonal fruits and fresh vegetables to create a rainbow of vibrant, fresh-tasting sauces. Friends, family, favorite musicians and a surprising number of strangers clamored for more.<br /><br />In just four years, palmetto pepper potions has earned 12 international awards in the world's top fiery foods competitions. Each flavor has been handcrafted to the music of a favorite band or musician from the southeast. Palmetto pepper potions hot sauces are inspired by the beauty, hospitality and heat of south carolina. Try daily red, larynx lava, molten golden and trenholm venom.<br />Sauce is a thick, creamy sauce that can be thickened more for use as a gravy or thinned as desired. At first it seems like a basic white sauce with pepper added, but the creaminess and zest sets it apart. The thicker version is used in homestyle cooking in the american south over classic southern dishes while the thinner version can be poured over steaks and pork.<br /><br />Sauce is a heavy mixture of twangy flavors, " instead of makinga neat sauce using habañeros, they started with a base ofregular tabasco and added stuff. " for tacos, it narrowly beatsout original tabasco just by being hotter, but it's too salty to useall the time. Category:" cumin. Sauce is all natural and low fat. We use no artificial colors or flavors. All natural ingredients: water, tomato paste, soybean oil, wine vinegar, onion, chili pepper, dehydrated garlic, sugar, red pepper, spices, herbs, and dried parsley. "do yourself a favor -- pour on the flavor. Sauce is asian inspired with stuff like soy sauce, ginger, garlic, sesame oil and a bit of paprika and cayenne. It can be used as a sauce or a marinade for chicken, meats and seafood. Really good. So good that it has won 7 national awards in the fiery foods industry -- including. Best wing sauce, <a href="http://bit.ly/1r8bzv" rel="nofollow" target="_blank">best low carb flavorful wing sauce</a>.<br />sheena<br /><br />Save Time. It's No Accident. In 15 Minutes, I Can Show You How To Vegan Sauce <a href="http://bit.ly/1r8bzv" rel="nofollow" target="_blank">Here</a>!rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-28148264108875063522009-10-05T08:38:00.000-07:002009-10-19T08:41:34.478-07:00How to Cook a simple CurryWith recession still looming about, it is an excellent idea to cook something that is not too expensive but still is good to eat. What a better dish than a simple vegetable or lamb curry? All of the ingredients are available in any supermarket. The base for the curry is the paste. Once this paste is made, you can add any thing into it. Other ideas are Prawn for Prawn Curry, Potatoes for Potato Curry and so on.<br /><br /><b>Ingredients</b>:<br /><br />2 medium onions<br /><br />5-6 garlic cloves<br /><br />Small piece of ginger (crushed)<br /><br />2-3 medium tomatoes<br /><br />Few Coriander leaves<br /><br />Sunflower oil<br /><br />(Optional)<br /><br />Mixed Frozen Vegetables or 1 lb boneless lamb cut into small pieces<br /><br /><b>Spices</b>:<br /><br />Salt<br /><br />Chilli powder<br /><br />Haldi Powder<br /><br />Cumin powder<br /><br />Garam Masala<br /><br /> <br /><br />1)Take two medium onions and slice them thinly.<br /><br />2)Take a frying pan and add two table spoon of Sunflower Oil and heat it.<br /><br />3)Add the onion to hot oil. Fry the onion until golden brown.<br /><br />4)Add salt (to taste), red chilli powder (half a teaspoon), cumin powder (half a teaspoon), haldi powder (quarter teaspoon), garam masala (half a teaspoon).<br /><br />5)Add 5-6 cloves of garlic. Let it simmer until garlic is tender.<br /><br />6)Then add crushed ginger and tomatoes and let it cook for 10-15 minutes. Keep stirring meanwhile.<br /><br />7)Put everything in a blender and blend in into smooth paste.<br /><br />8)Add frozen vegetable (or anything else you would like) to this paste and let it cook for 10-15 minutes until vegetables are cooked.<br /><br />9)Add coriander leaves on top.<br /><br />This vegetable curry can be eaten with either Nan bread, or with boiled rice.<br /><br />Takeaway food contains far too much salt which is not good for your health. High salt contents cause hypertension (high blood pressure) which can lead to many heart diseases such as stroke, or heart attack.<br /><br />For private tuition in Science contact Dr Chand Zahid <a href="http://www.manchesterscience.co.uk/" rel="nofollow" target="_blank">www.manchesterscience.co.uk</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-36280979652972272232009-10-03T08:33:00.000-07:002009-10-19T08:37:18.708-07:00Cooking Pot Roast in Slow Cooker - Recipe and InstructionsOne of the most satisfying and delicious home cooked meals you will ever make is a pot roast cooked in a slow cooker, also known as a crock pot. It is especially wonderful during cold winter months. This easy to make, tender and savory pot roast recipe is sure to be a huge hit with your friends and family. There are many variations to this dish and if you ask 5 different people how they prepare a pot roast, you will more than likely receive 5 different answers. While the ingredients for making pot roast may vary from cook to cook, the method is generally the same: Season then brown a piece of meat on all sides and then slowly cook the meat along with a mix of vegetables in some type of broth mixture until the meat is fork tender.<br /><br /><b>CHOOSE YOUR CUT OF MEAT</b><br /><br />The very first step to cooking a pot roast is to choose a cut of meat. There are several cuts of meat that will work for pot roast, but some are better than others. I recommend that you visit your local butcher and ask him or her to recommend a good piece of meat for your pot roast. If however, there is no butcher shop close by, visit your local supermarket. Most supermarkets will put helpful labels on the meat telling you what that cut of meat is generally used for. Common cuts of meat used for pot roast are Chuck, Brisket, Top Round and Bottom Round. Most people prefer chuck as the meat of choice, but I find it a bit too fatty and prefer to use Bottom Round. Experiment with different cuts to find the one you like best. For the purpose of this recipe, choose a cut of meat that is 3 - 5 Pounds.<br /><br /><b>THE VEGETABLES</b><br /><br />I like to use a variety of different vegetables when I make this dish. It makes it more interesting than the usual carrots, celery and onions that many recipes call for. The best vegetables to accompany pot roast in my opinion are carrots, celery, onions, garlic, potatoes, turnips and rutabaga. You are free to use all of these or just a few. The choice is yours and nothing is written in stone. I just love the different textures and flavors that these different vegetables provide. Here are the measurement estimates for the veggies I like to use. Use more or less depending on how big your crock pot or slow cooker is. You don't want to overcrowd the crock pot.<br /><br />1/2 Cup of Chopped Turnip<br />1/2 Cup of Chopped Rutabaga<br />1/2 Cup of Chopped Onion<br />1/2 Cup of Chopped Carrot<br />1/2 Cup of Chopped Celery (Look for celery with celery leaves still attached. The leaves impart an excellent flavor to the broth)<br />3 Garlic Cloves Minced<br /><br /><b>THE COOKING LIQUID</b><br /><br />People use a variety of liquids to braise a pot roast and add their own unique flavors to this dish. People use a combination of water, beef stock, red wine (choose a wine that you would drink, not a cooking wine) and even beer. I like to use simple water mixed with beef stock. I usually use one part water to one part beef stock and use enough to where the roast is only submerged half way.<br /><br /><b>LET'S GET COOKING</b><br /><br />Ok, we are ready to start cooking this beautiful dish.<br />Step 1<br /><br />Season the meat with salt and pepper to taste. In a large skillet over medium heat, brown the meat on all sides, in a tablespoon of vegetable oil.<br />Step 2<br /><br />Place your chopped vegetables in the bottom of your slow cooker. Place the meat on top of the vegetables and then pour your liquid over the top.<br />Step 3<br /><br />Cover the slow cooker and cook at the lowest setting possible for roughly 8-10 hours. Meat should easily fall apart when pierced with a fork and vegetables should be soft. Remove meat and vegetables and place on a serving platter.<br />Step 4<br /><br />Now to make the gravy. Whisk together, in a sauce pan, 1/4 cup of cold water and 2 tablespoons of flour until smooth. Slowly incorporate 1 cup of the hot broth from the pot roast and bring to a simmer stirring constantly until thickened.<br /><br />Enjoy!<br /><br />Ralph Serpe is a passionate home cook and founder of <a href="http://www.chefability.com/" rel="nofollow" target="_blank">http://www.chefability.com</a>. Visit us today for more free <a href="http://www.chefability.com/" rel="nofollow" target="_blank">cooking recipes</a> like this.rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-78213233337420230922009-10-02T08:30:00.000-07:002009-10-19T08:33:15.113-07:00Easy Hamburger Recipe for a College Football Game PartyDuring the fall, just about every sports fan in the United States anticipates the beginning of the new college football season. So, if you’re like me, you tend to spend your Saturday afternoons in front of a television somewhere watching your alma mater (or your other favorite universities) compete against their arch rival schools. And, of course, during this time, you may even be thinking of inviting some of your friends over to you house or apartment to witness these fiercely contested collegiate battles that takes place during each and every week of the season.<br /><br />Usually, when you have a busy schedule like mine and you want your friends to come over to watch the game with you, you typically won’t have time to prepare all the food, let alone go shopping for the all ingredients you’d need. So what can you do to throw a great party yet make your workload much easier?<br /><br />Well what you could do is just opt for the easy way out – buy ready-made food from a restaurant either by take out or delivery. But the problem with this is that you can never be sure if the food you ordered is fresh and filled with good ingredients. Also, the food you ordered could already be cold and soggy by the time you run to the restaurant and back for take out. You also could encounter a problem if you have your food delivered such as the driver not being able to locate your house or delivering a wrong order. And if this happens, your hungry friends wouldn’t be too happy with you to be sure.<br /><br />So, to do away with all of the disadvantages of eating restaurant-bought food while at the same time, leaving time for you to have fun with your friends, you can simply have a build-a-burger barbeque party. All the ingredients that you would need for this party are easy to buy and you don’t have to spend too much time in preparing them. It’s also guaranteed that all the food you would serve in this party is made fresh and with good ingredients. On top of all that, you and your friends will have more time to drink and relax while you all keep an eye glued to the big screen.<br /><br />For your build-a-burger barbeque party there are a ton of great hamburger recipes that you could try but if you and your friends to heat things up while you enjoy the game and each other's company, then a good choice for you is the Jalapenos Burger following the hamburger recipe included below and which can also be found at Best-Hamburger-Recipes-Ever.com. This is surely a great tasting and healthy burger because aside from using lean ground beef, which cuts the fat content of the burger, it makes use of Jalapeno chilies, which gives you a lot of health benefits such as an increase in metabolism that can actually help with weight loss.<br /><br />SO give this recipe a try as these spicy burgers are delicious, but make sure you have enough to drink on hand!<br /><br />Jalapenos Burger Recipe<br /><br />Ingredients:<br /><br />1 1/2 lb. Lean Ground Beef<br /><br />2 Jalapeno Chilies, seeded and finely chopped<br /><br />1 medium Onion, finely chopped<br /><br />1 Garlic Clove, finely chopped<br /><br />Directions:<br /><br />Preheat grill, and add vegetable oil to the grill rack.<br /><br />In a large bowl, combine the ground beef, jalapenos, onion, and garlic. Mold into 6 patties, about 1/2” thick.<br /><br />Grill over medium heat for 8 to 12 minutes, flipping once.<br /><br />Remember that any burger tastes better with cheese, you’re always welcome to add your favorite American, Cheddar, Monterey Jack, or Swiss to any burger if desired.<br /><br />And Enjoy!<br /><br />Cook Time: 30 minutes<br /><br />Yield: 6 servings<br /><br />So, use this hamburger recipe for your next college football party and you can be sure that you and your friends will have fun and eat healthy at the same time.<br /><br />A good hamburger recipe can cure any boring burger and add a little life to your next picnic. Hamburger lover John Weisenberger has put together a delicious collection of tried and true hamburger recipes that will have your guests coming back for seconds. Check them out at <a href="http://www.best-hamburger-recipes-ever.com/">Best-Hamburger-Recipes-Ever.com</a>.rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-44247408817655541512009-10-01T08:25:00.000-07:002009-10-19T08:29:35.833-07:00White Chocolate Cake RecipeThis is a very dense, moist and delicious white chocolate cake – one of my favourites and perfect for Chocolate Week!<br /><br /><b>Ingredients</b><br /><br /><b>For the cake</b>:<br />310g plain flour<br />5g baking soda<br />2g baking powder<br />3g salt<br />170g white chocolate, chopped<br />120ml hot water<br />225g butter, softened<br />300g caster sugar<br />3 eggs<br />235ml buttermilk<br /><br /><b>For the icing</b>:<br />200g white chocolate, chopped<br />20g plain flour<br />235ml milk<br />225g butter, softened<br />200g caster sugar<br />5ml vanilla extract<br /><br /><b>Directions</b><br /><br />1. Preheat the oven to 350F/175C/Gas Mark 4.<br />2. Grease two 9inch round cake tins.<br />3. In a bowl sieve together the flour, baking soda, baking powder and the salt.<br />4. In a small pan mix together the white chocolate and hot water over a low heat until the chocolate has melted and the mixture is smooth, leave to cool to room temperature.<br />5. In a bowl mix together the butter and sugar until light and fluffy.<br />6. Add eggs one at a time beating well.<br />7. Stir in the flour mixture and buttermilk alternately.<br />8. Mix in the melted chocolate.<br />9. Put the cake batter into the cake tins and bake for approximately 30 minutes.<br />10. Use a fork to see if the cake is cooked, if it comes out clean then it’s ready, if it has some batter on it, cook it for a little longer.<br />11. When cooked take out of the tins and cool on a wire rack.<br />12. For the icing, in a pan, add the chocolate, flour and milk and melt over a medium heat, stirring constantly, until it is thick and creamy. Allow to cool completely.<br />13. In a bowl mix together the butter, sugar and vanilla extract until light and fluffy.<br />14. Mix in the white chocolate mixture and beat until it’s thick and creamy.<br />15. Spread between the two layers of cake and over the top and sides of the cake.<br /><br />There you have it, your delicious, white chocolate cake. Enjoy!<br /><br /><a href="http://www.chocolate-cake-recipe.org.uk/" rel="nofollow" target="_blank">http://www.chocolate-cake-recipe.org.uk</a> is a blog with some of the best chocolate cake recipes on the internet, it's not just about cakes, but it is all about chocolate!rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-7755194826764095862009-09-22T05:00:00.000-07:002009-09-22T05:00:01.136-07:00Easy to Make Spinach Cheese Rolls with a Greek FlairWhether you want them as part of a meal, as an appetizer, or for a potluck, this wonderful little spinach rolls are easy and delicious. They are made with frozen bread rolls which makes them easy enough for any cook.<br /><br /><span style="font-weight:bold;">GREEK SPINACH-CHEESE ROLLS</span><br /><br />1 loaf (1 lb) frozen bread dough<br /><br />1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry<br /><br />3/4 cup crumbled feta cheese<br /><br />1/2 cup shredded Monterey Jack cheese<br /><br />4 green onions, thinly sliced<br /><br />1 tsp dried dill weed<br /><br />1/2 tsp garlic powder<br /><br />1/2 tsp black pepper<br /><br />Thaw bread dough according to the package directions. Spray 15 muffin cups with nonstick cooking spray and set aside.<br /><br />Roll out dough on a floured surface to a 15 x 9-inch rectangle. (If the dough is springy and hard to work with, cover with plastic wrap and let rest 5 minutes.) Have the long edge of the rectangle running parallel to the edge of the work surface so it will be easier to work with.<br /><br />In a large bowl, combine the spinach, cheeses, green onions, dill weed, garlic powder, and pepper; mix well. Sprinkle the mixture over the dough to within 1-inch of the long edges. Starting with long edge, roll up snuggly. Pinch the seam closed. With the seam side down, roll into 1-inch slices using a serrated knife. Place slices, cut side up, into the muffin cups. Cover loosely with plastic wrap. Let rolls stand for 30 minutes in a warm place. Rolls should become slightly puffy.<br /><br />Meanwhile, preheat oven to 375 degrees. Bake 20 to 25 minutes or until golden brown. Serve warm or at room temperature. Maybe be stored in an airtight container in the refrigerator for a couple of days.<br /><br />NOTE: Theses rolls make good appetizers, snacks, or go great with soups and stews.<br />By <a href="http://diabeticenjoyingfood.squarespace.com/" rel="nofollow" target="_blank">Linda</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-62299622672732994702009-09-20T04:59:00.000-07:002009-09-20T04:59:00.101-07:00Simple Recipes for Making Goat CheeseThe art of making goat cheese ranges from a quick and simple process, to a long and complicated procedure. The soft spreadable form of goat cheese known as chevre is probably the best known of the soft cheeses; however, many other forms of soft cheeses can also be easily made with goat milk.<br /><br />The large quantities of three fatty acids, known as capric, caproic and caprylic acid, are responsible for the unique aroma and tangy taste of cheese made from goat milk. Cheeses made from the milk of other animals can not duplicate the taste of goat cheese, because the other milks do not have the abundance of these three medium-chain fatty acids.<br /><br />Water comprises almost 90% of milk. The water portion of milk is known as whey. Cheese is made from the solid portion of milk, called the curd.<br /><br />There are two methods for separating the whey from the curd for making cheese, but both methods work by acidifying the milk. In the first method, bacteria are introduced into the milk and allowed to multiply. The bacterial action converts the milk sugar, lactose, into lactic acid. The longer the bacteria are allowed to remain active, the more lactose is converted.<br /><br />This process reduces the lactose content of ripened and aged cheeses to about 5% or less. Because most of the lactose has been removed from these products, they are often recommended as milk alternatives for lactose intolerant individuals.<br /><br />The second method uses an acidifying agent, usually vinegar or lemon juice, to create the separation. As the acid is introduced into the milk, curds begin forming almost immediately. When drained, these curds make a soft, spreadable cheese.<br /><br />Although some forms of goat cheese do require carefully controlled conditions and special ingredients, there are several soft cheeses that can be easily made with simple ingredients found at the grocery. Two recipes are given below.<br /><br />Recipe 1. Ricotta Cheese from Goat Milk. Warm 2 quarts of goat milk to 185° F. When the temperature is reached, turn off the heat, and stir in 2 tablespoons of vinegar or lemon juice. If the milk does not immediately form small, grain-like curds in the liquid, add a few more drops of the vinegar or lemon juice until it does.<br /><br />Pour the curds and whey into a cheesecloth-lined colander placed over a bowl, or in the sink, to drain. Leave to drain at room temperature for several hours. A longer draining time will produce a drier curd. When the desired consistency is reached, remove the curds and place in a closed container in the refrigerator for storage. This cheese can be used for making lasagna, or in any recipe that calls for ricotta cheese.<br /><br />Recipe 2. Quark Cheese from Goat Milk. Heat 2 quarts of goat milk to 88° F, and stir in 2 tablespoons buttermilk with active cultures. If your buttermilk is not very fresh, use up to 2 tablespoons more. Let set at room temperature, covered, for 24 hours. The mixture will thicken into a yogurt-like consistency.<br /><br />Pour the mixture into a cheesecloth-lined colander placed over a bowl. Cover and let drain in the refrigerator for 12-24 hours. Store the cheese in a covered container in the refrigerator.<br /><br />Quark cheese is similar to a thick sour cream, and, much like buttermilk or sour cream, is excellent in baked goods, including cheesecake. It can also be used for dips, or as a substitute for ricotta.<br /><br />Non-iodized salt can also be added to the cheeses, if desired.<br /><br />Enjoy! By <a href="http://www.everything-goat-milk.com/" rel="nofollow" target="_blank">Maria Garza</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-27231260492641924212009-09-18T04:56:00.000-07:002009-09-18T04:56:00.511-07:00How to Make Quick Meals that are also Diabetic FriendlyWhen the occasion calls for something quick and easy, here are recipe ideas for you. These recipes are also perfect for diabetics. Creamy Linguini is very quick and easy. Serve it with a salad for a quick meal with minimum clean-up. The Butter Bean Soup is another quick and easy meal that's hearty. The Tortilla Chicken Pizza is a great way to use leftover chicken which makes the preparation even quicker. Another hint is to prepare a couple of extra chicken breast earlier in the week when making chicken and refrigerate to use later on these pizzas.<br /><br /><br /><span style="font-weight:bold;">CREAMY LINGUINE</span><br /><br />2 ounces uncooked thin egg noodles<br /><br />2 ounces uncooked spinach linguine<br /><br />3 tbsps skim milk<br /><br />1 egg, beaten<br /><br />1/4 cup grated Parmesan cheese<br /><br />1 tbsp sliced pimento<br /><br />Cook pastas according to the time on the packages. Drain well. Place pastas in a large bowl and keep warm. Combine the milk and egg in a small saucepan and cook over low heat for 1 to 2 minutes, stirring with a wire whisk. Stir in the cheese and pimento. Pour the cheese mixture over the pastas and toss gently to coat. Serve immediately while hot.<br /><br />Serves 6. Each 1/2 cup serving = 110 calories, 15 g carbs, 5 g protein<br /><br /><br /><span style="font-weight:bold;">QUICK AND EASY BUTTER BEAN SOUP</span><br /><br />1 can (15-oz) butter beans, undrained<br /><br />1 can (14.5-oz) stewed tomatoes<br /><br />1 tbsp dried minced onion<br /><br />`1 tbsp butter<br /><br />1 1/2 tsp Splenda granular<br /><br />1/4 tsp seasoned salt, optional<br /><br />dash of fresh ground black pepper<br /><br />In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes.<br /><br />Note: A half cup of diced or shredded left-over chicken is good in this soup.<br /><br /><span style="font-weight:bold;">TORTILLA CHICKEN PIZZA</span><br /><br />4 (8-inch) whole wheat tortillas<br /><br />1 cup fresh salsa<br /><br />1 cup thinly sliced green or yellow bell pepper<br /><br />1 cup chopped red onion<br /><br />1 cup sliced fresh mushrooms<br /><br />2 tbsp olive oil<br /><br />3 or 4 cloves garlic, chopped<br /><br />2 boneless, skinless chicken breast halves<br /><br />1 cup part-skim mozzarella cheese<br /><br />Preheat oven to 375 degrees.<br /><br />Place tortillas on baking sheet and spread salsa evenly over the tortillas. Top salsa with the onion, bell pepper and mushrooms; set aside.<br /><br />Heat the olive oil in a medium skillet. Add the chicken and garlic to the oil and cook until the chicken is no longer pink inside. Season with salt and pepper, if desired. Cut chicken into bite-size pieces and place on the tortillas. Sprinkle the cheese over the chicken and vegetables. Bake at 375 for 10 minutes. Cut each tortilla into 4 pieces to serve.<br /><br />Enjoy! By <a href="http://diabeticenjoyingfood.squarespace.com/" rel="nofollow" target="_blank">Linda Wilson</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-89632195559206054172009-09-16T03:58:00.000-07:002009-09-16T03:58:00.072-07:00Top 5 Lamb RecipesLamb can be one of the most tender meats and is delicious when cooked and eaten off the bone. Here are some different lamb recipes which afford a great way to cook and enjoy lamb.<br /><br /><b>Lamb Curry</b><br />Almost everyone enjoys a good curry and lamb is a perfect meat for it. Lamb can be used to make a mild Rogan Josh or a much hotter Jalfrezi.<br /><br /><b>Chunky Lamb Stew</b><br />This is an ideal lamb recipe for colder nights, or just for when you’re particularly hungry. The advantage of a lamb stew is that once you have prepared the ingredients it can be left on its own to cook whilst you entertain your guests, or relax in front of the TV.<br /><br /><b>Aromatic Lamb</b><br />This is one of those lamb recipes that you have to be prepared to wait for, as for the best flavour you should leave the lamb to marinate for 24 hours with ingredients like pepper, honey and rosemary.<br /><br /><b>Braised Lamb Casserole</b><br />This is another one of those lamb recipes for a cold day. Lamb casserole needs to simmer for around 90 minutes with all of the ingredients in a large casserole pot, but it’s well worth the wait!<br /><br /><b>Grilled Lamb Chops</b><br />Lamb chops are one of the simplest lamb recipes, yet it is also one of the tastiest. Lamb chops should generally be served with mint sauce and new potatoes and make a perfect Sunday lunch.<br /><br /><b>Braised Lamb Casserole</b><br />This is another one of those lamb recipes for a cold day. Lamb casserole needs to simmer for around 90 minutes with all of the ingredients in a large casserole pot, but it’s well worth the wait!<br /><br /><b>Grilled Lamb Chops</b><br />Lamb chops are one of the simplest lamb recipes, yet it is also one of the tastiest. Lamb chops should generally be served with mint sauce and new potatoes and make a perfect Sunday lunch. By <a href="http://uktv.co.uk/food/homepage/sid/56" rel="nofollow" target="_blank">JackWalters</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-50293877910543219502009-09-12T09:58:00.000-07:002009-09-12T09:59:42.944-07:00Cooking tips for preparing party recipesSometimes you are in a hurry and you dont have time to make party recipes. And maybe you anyways don't feel like eating something hot in the heart of summer. Some quick no-cooking food would be great then. But don't forget to make certain that your party recipe is still healthy!<br /><br />Salads are a great option for party recipes, and many of them are also very quick to prepare. If many of your ingredients are ready for use - for example canned vegetables or leftover meat - it's easy to prepare a delicious and healthy salad within half an hour. If your salad doesn't include pasta, rice or potatoes, make sure to serve it with bread, preferably whole grain, to include all major food groups into your meal.<br /><br />Here are three quick and easy salad recipes which all can be done in 30 minutes. All make four servings. Entree salads may have either fried or grilled chicken fingers as well as seafood like fried or grilled shrimp placed on top of it. Fish steak, commonly tuna, salmon or mahi-mahi, can also be placed on top of the salad. Steaks like Sirloin can be sliced, grilled and placed over the entrée salad.<br /><br />Salad dressings differ across cultures. Traditional salad dressings in Southern Europe are vinaigrettes; while in Russia and Eastern Europe, it is mayonnaise. In Denmark, salad dressings are based on the traditional recipes. Most of the light edible oil is typically used as salad dressing. These dinner recipes would include lots of oil. By <a href="http://www.planyourdinner.com/" rel="nofollow" target="_blank">Madhavi Porori</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com3tag:blogger.com,1999:blog-1843475706733951808.post-70244816212597191822009-09-01T09:29:00.000-07:002009-09-01T09:29:00.389-07:00How Does Crock Pot Cooking Really Help Beat the Heat?When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn't require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family.<br /><br />So, Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce.<br /><br />This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, for more details visit to www.apples-recipes.com your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity.<br /><br />How Can Cooking to Red Meat dish?<br /><br />In the culinary department, red meat refers to red-colored meat when raw. In nutritional terminology, red meat refers to any meat that comes from mammals, particularly beef, pork, and lamb. While lean red meat is not only a good source of protein and energy, it also has benefits in avoiding heart disease. However, consumption of animal fat should be reduced overall.<br /><br />Most often, red meat has been the subject of negative studies such as the bacteria that usually cause people to get sick come from, well, red meat. Moreover, “Nature” published a new study suggesting that a regular diet of red meat can make people more susceptible to E.coli.<br /><br />Certain types of E.coli may infect people when they get in contact with infected feces of humans or animals. Infection may occur in different ways, including eating infected meat which is a common way in the United States.<br /><br />The study suggests that when people eat red meat and dairy, for more details visit to www.bread-machine-cookbook.com they absorb a sugar molecule called N-glycolylneuraminic acid (Neu5Gc). The human body does not produce Neu5Gc.<br /><br />E.coli produces a toxin that causes serious illness in the body. The study shows that a bacterial toxin called subtilase cytotoxin targets Neu5Gc. In lab tests, the potent bacterial toxin attached itself to cells that had been exposed to Neu5Gc, such as cells of the intestinal lining and in the kidneys. By <a href="http://www.bread-bakers-assistant.com/" rel="nofollow" target="_blank">manindersingh</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-71090645867066846772009-08-29T09:02:00.000-07:002009-08-29T09:02:00.294-07:00Low-carb Pastry PizzaThis delicious treat adds only 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to the rolls once they are baked. While the rolls are baking, make ½ or ¼ of the below mentioned glaze. Apply the glaze thinly with a pastry brush to the tops of the hot rolls. It will set within minutes. The rolls will freeze well, even with the glaze. Thaw at room temperature or follow directions for heating in the oven.<br /><br />Glaze<br /><br />SERVING SIZE, icing for 1 cookie. Carbs per serving 0.5 gram of carb. <br />Number of servings: 28<br />Ingredients:<br />1 egg white (or 3 Tablesps sterilized egg white)<br />1 cup powdered sugar (unsifted)<br />3 Teasps vanilla extract<br /><br />Put the egg white and powdered sugar in the bowl of your electric mixer and beat on high speed until the sugar is absorbed and the mixture thickens a bit: scrape sides of bowl as needed. Mix in the vanilla extract. Apply icing with the tip of a knife or a small brush. The icing dries quickly, particularly over freshly baked cookies, rolls, and so forth. Store unused frosting, covered, in the fridge. Always stir well before using.<br /><br />Ingredients:<br />A. ¾ cup cold water plus 2 Tablesps (very important)<br />B.<br />C. 6 Tablesps butter (¾ stick)<br />D.<br />E. ¾ cup vital wheat gluten flour<br />F.<br />G. 1/3 cup unbleached, all-purpose wheat (white) flour<br />H.<br />I. Trace of salt (two light shakes or to taste)<br />J.<br />K. 3 eggs *<br />L.<br />M. 1 egg white<br /><br />Preheat oven to 420F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt. Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.<br /><br /><br />As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat. <br /><br />Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.<br /><br />If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one. Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teacups or even soupspoons to drop the dough. Place them fairly close together.<br /><br /><br />Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting. Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread. By <a href="http://www.cushysofa.co.uk/" rel="nofollow" target="_blank">Dave Clark</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-85161277811475351412009-08-26T01:53:00.000-07:002009-08-26T01:54:58.421-07:00Create Your Personal Colon Cleanse RecipeAs people become more conscious of the effects of an unclean colon and decide on getting their colon cleansed, the demand for colon cleanses recipes is also on the rise.<br /><br />The trouble is not getting hold of a recipe, but to choose one from the innumerable recipes that are doing the rounds. Of course the internet has a big role to play in this. With it being so easily accessible these days, anyone and everyone can publish on the net. Hence there is no dearth of recipes. But the problem is also there. Since the internet is available to everyone, a lot of the content can't be taken at face value. There are many who have little idea as to what they are writing. If you fall for the information provided in those articles then you are the one who stands to lose out. So be skeptical about the information that you get on the net.<br /><br />The best way to judge the authenticity of a recipe is to check the credentials of the writer. If the writer is a trained professional having practiced alternative medicine for some time then it is much more assuring to follow that recipe. However, there are a few ingredients of a colon cleanse recipe which have proven their worth over a period of time. Having passed the test of time, these ingredients can be trusted to be integral parts of any colon cleansing recipe. One such ingredient would be phylum husks or seeds.<br /><br />They are very effective in cleaning your colon of the stored waste materials. In fact they are so effective that most colon cleansers available at stores and sold as over the counter drugs contain it. Then there are the probiotics which are again used in many home made recipes of colon cleansers and also in several store-bought colons cleanse recipes. The probiotics help in increasing the good bacteria which reside in our digestive system. The probiotics have been used for quite some time now and this shows the effectiveness of the ingredient. Most colon cleansing recipes available on the net come for free.<br /><br />But many of them have a catch. Among the various ingredients mentioned, one or more are required to be bought from a particular vendor. You must be careful about such recipes. It might be a genuine ingredient which would help to clean your colon better. But it can also be something which the vendor just has concocted to do business without any medical logic. By <a href="http://www.cooking-chinese-style.com/" rel="nofollow" target="_blank">Shilpa Singh</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com1tag:blogger.com,1999:blog-1843475706733951808.post-79335804093978465692009-08-24T11:22:00.000-07:002009-08-24T11:24:38.264-07:00Five Easy Holiday Fudge RecipesI love baking for the holidays. There are always so many new recipes to try. One of my favorite holiday treats is homemade fudge (without nuts, of course). If your family loves fudge as much as mine does, make them the kind you know they like, and then have them try one of these recipes too. You might find a new family favorite! Our family indulges in a little Peanut Butter Fudge every holiday season. <br /><br />Candy Store Fudge<br /><br />1/2 lb. butter, softened<br />18 oz. chocolate chips<br />8 oz. mini-marshmallows<br />3 tsp. vanilla<br />2 c. chopped nuts<br />4 1/2 c. sugar<br />1 can evaporated milk<br /><br />Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly bring to a boil, stirring constantly the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9x13-inch pan. Refrigerate for 12 hours.<br /><br />Peanut Butter Fudge <br /> <br />2 lbs. powdered sugar<br />1 can evaporated milk<br />1/2 c. melted butter or margarine<br />7 oz. marshmallow creme<br />18 oz. jar of peanut butter<br /> <br />Into large, heavy pan place sugar, butter or margarine and evaporated milk, cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy thermometer. Remove, quickly stirring in marshmallow creme, peanut butter. Pour into 2 (8x8x2) greased pans. Cut into squares when cool. <br /><br />Butterscotch Fudge<br /><br />12 oz. bag butterscotch chips<br />1 can sweetened condensed milk<br />1 1/2 c. miniature marshmallows<br />2/3 c. peanut butter<br />1 tsp. vanilla<br />1 c. chopped peanuts<br />dash of salt<br /><br />Mix butterscotch chips, milk and marshmallows in saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and salt. Stir in peanuts. Pour into 9" square pan. When completely cooled, cut into small squares. Store fudge in refrigerator. <br /><br />Almond Cherry Fudge<br /><br />2 cups semi-sweet chocolate chips<br />1 can sweetened condensed milk<br />1/2 c. chopped almonds<br />1/2 c. chopped red candied cherries<br />1 tsp. almond extract<br /><br />In microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread mixture into an 8x8 pan lined with foil that has been greased. Cover and chill for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in refrigerator. <br /><br />Peppermint Fudge<br /><br />2/3 c. evaporated milk<br />1 2/3 c. sugar<br />2 tbsp. butter<br />1/2 tsp. salt<br />2 c. mini-marshmallows<br />1 1/2 c. chocolate chips<br />1/2 tsp. peppermint extract<br />1/2 c. chopped walnuts<br /><br />Mix milk, sugar, butter, and salt in a sauce pan. Bring to a full boil, then boil for five minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8-inch square pan. Chill. By <a href="http://www.creativehomemaking.com/" rel="nofollow" target="_blank">Rachel Paxton</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-73162153604879153232009-07-21T11:32:00.000-07:002009-08-26T11:35:04.747-07:00Chocolate RecipesHow to Make Chocolate Cream Pies :<br /><br />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.<br /><br />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.<br /><br />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. By <a href="http://chocolaterecipes.50webs.com/" rel="nofollow" target="_blank">Anmol Raut</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-65747425956289312192009-07-06T11:30:00.000-07:002009-08-26T11:32:35.798-07:00These are Some of the Ingredients for Making Pickle RecipePickles are a delicacy that is eaten in almost all parts of the world. Pickle enhances the taste of meals. It is a side dish as well as an appetizer. They are easy to prepare. Various ingredients are used and tasty pickles are prepared which last longer even for 1 to 2 years without hampering the taste. Pickle recipe is easy to make at home without any difficulty.<br /><br />Pickle recipe varies from place to place in the world. In America pickles are made from cucumber and vinegar. The brine helps fermentation and the pickle lasts for a longer period. Kosher, dill, meat, fish are some of the other pickle recipes that are made in the continent. Cucumber pickles, kosher pickles and dill pickles can be made with following ingredients. Some ingredients may vary.<br /><br />1. 2 cups medium sized cucumbers<br />2. 1 cup onions<br />3. 1 cup vinegar<br />4. ¼ cup kosher salt<br />5. 1 cup water<br />6. ¾ cup sugar<br />7. ½ teaspoon mustard seeds<br />8. 1/2 teaspoon turmeric<br />9. ½ teaspoon ginger<br />10. ½ teaspoon celery seeds<br /><br />Wash the cucumbers well and slice them. Mix the onions, salt and cucumbers well. Let the mixture stand for about 2 hours. Drain off the liquid. Mix the ingredients in a large cooking pot and cook them properly. Add to the pot cucumbers and onions. Boil them for about 5 to 10 minutes until they are crisp and tender. Place them in sterilized jars and store for a month. After a month the pickle is ready to eat.<br /><br />Same pickle recipe can be followed with cauliflower, onions and many other vegetables in place of cucumber.<br /><br />Pickle recipe using limes is also very easy to make. However instead of vinegar, oil and salt mixture is used. The ingredients for making the lime pickle are as follows<br /><br />1. Limes (6 to 7 nos)<br />2. salt to taste<br />3. vegetable oil<br />4. 1 tablespoon chili powder<br />5. Garlic cloves (5 to 6 nos)<br />6. Ginger flakes<br />7. 1 tablespoon turmeric<br />8. 2 teaspoons powdered fenugreek<br /><br /><br />Wash the limes well and fry them in a pan containing oil until the peels are brown in color. Slice the limes retaining the juice. Take oil in another cooking pot. Put turmeric, chili powder, salt, garlic, ginger and fenugreek and cook well. Seasoning should be checked properly. Cool the mixture and then add the lime slices. Mix the mixture well so that all the pieces are covered with the seasoning. Store the pickle in sterilized jars for some time until it settles down. After the settling period, the pickle can be eaten off the jars.<br /><br />The same pickle recipe is applicable to raw mango pickle, carrot, ginger, onion etc.<br />Thus it can be seen that although the ingredients vary, the pickle recipe remains as it is. There is no change in the procedure what so ever. The pickles not only taste good but are also filling when eaten as appetizers. Their spicy and tangy taste is liked by all and hence it is such a famous dish. By <a href="http://www.merpetsales.com/pickles/Pickle-Recipe.php" rel="nofollow" target="_blank">Muna wa Wanjiru</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-86800923757265409142009-06-08T11:27:00.000-07:002009-08-26T11:28:41.193-07:00Real Taste in Less Effort With Gas Barbecue!Barbeques with 300-400 degrees Fahrenheit at a stretch of 8 to 18 hours generate smoke and endow the distinctive flavor one craves. The food gets separated from the source of heat, and wood-chunks or smoldering logs are utilized to generate smoke charcoal. Cooking large pieces of meat could have been nothing better than this, as there are diverse heat sources like charcoal, gas, wood etc coming into play. Regulators keep things in check and let cooking go the way it should have been.<br /><br />You won’t see either filthy hot ash to be further trapped in the tedious cleaning work. The wood barbecues will carry their distinctiveness in terms of flavor depending on the wood used. The same flavor can be had in gas barbeque (barbecues) by using the smoker box. Gas barbecues come with lots of gains than the rest, for more details visit to www.chicken-wing-cookbook.com as simplicity factor always remains there with ignition coming in jiffy by a touch of button. It goes to the cooking heat in almost within 10 minutes.<br /><br />Gas barbecue (barbecues) is amazing as the meat juices go right back into the dish to further vaporize. That’s where the real flavor of barbeques gets realized with almost no disarray of using charcoal. Reducing air pollution, getting longer life and arranging proper maintenance are some of the gains you have with gas barbecues.<br />For greater form I later invested in a print of Kinsley’s Barbecue Bible and this took me to superior levels even to the summit where people were starting to look at what I was cooking and asking how I'd done it. If they were fluky they even got to tang it!<br /><br />Anyway, barbecuing has become a way of life for me and now the internet provides so many unbound sear recipes and calm smoker recipes there's quite of menu dreams for my next cookout. Social networking still is still my favorite way to learn and by that I'm referring to chatting with fellow enthusiasts and not necessarily over the web.<br /><br />I tried grill cookout competitions and while there was a great substance of induce and lot's of fun, it was a little too competitive and recipes reserved as tightly guarded secrets. So where can you go to link like minded people? Where can you find more barbecues, for more details visit to www.chef-123.com. Smokers and outside grills in one place and people allotment and having fun?<br /><br />All sorts of barbeques have been like a tradition in all of Australia with national zest. People find it their best bet to have fun in weekends under the sun along with Barbequed food. BBQs (BBQ) in Sydney will be nothing less than a delight, as you won’t have to wait for anything special like days. Barbeques in Australia are all the rage and its intensity could well be measured just by looking at the Australian wives having their men alongside in a BBQ party.<br /><br />The next level stuff is also there to hit the scene early, as Infrared barbeques are the real future. Get ready to dish-up more for an infrared grill or barbeque, as it might cost you anything like a few thousand dollars or more. Even besides being expensive, people are paying up for these barbecues. This is absolutely not new to the world of cooking and fine cuisines, and more and more chefs around the globe love using them for their superior cooking abilities. By <a href="http://www.cooking-chinese-style.com/" rel="nofollow" target="_blank">Manish Gaur</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-50585343820505108232009-06-02T11:22:00.000-07:002009-08-26T11:26:23.913-07:00Triple Recipes Rather Than Scaling Them to Specific Serving Sizes!Most people balk at the idea of cooking for large crowds of people. With images of huge stockpots boiling over and becoming chained to a hot stove and oven for countless hours on end, it's no wonder that so many people avoid the idea of cooking food for large crowds with more tenacity than they avoid being last in the dinner line.<br /><br />The good news is that it doesn't have to be the frightening proposition that so many make it out to be. When it comes to cooking for a large crowd, the planning phase is the most important. You absolutely must plan your meals when feeding a large group of people. This goes far beyond the notion of spaghetti or fried chicken as the meals you are planning. You need to know how many servings you will need. While obviously you never know how hungry people will be or who will eat how much when it comes to cooking for a large crowd it is a good idea to always plan for a few extra mouths in case some need a little more than you may think (you might want to double servings for teen and college aged men that will be dining).<br /><br />You need to know at least a general number of servings to prepare and adjust your recipe in order to accommodate those needs. Some people find it much simpler if they can double or triple recipes rather than scaling them to specific serving sizes. If this works best for you then by all means incorporate this practice when cooking for crowds. One thing you must be aware of is that you will need to include in order to create the meal you are planning.<br /><br />Having the proper ingredients and the proper amounts of ingredients is more important in bulk recipes than is often necessary in smaller recipes as there is less leeway when it comes to creating the proper consistency. You should keep this in mind when making purchases for your cooking for a large crowd event.<br /><br />Some people find the best route to take when it comes to cooking for crowds is to keep everything as close to their normal cooking routine as possible. This would mean that instead of cooking one really huge pan of lasagna for a triple sized crowd, for more details visit to www.chef-123.com they would instead cook three normal sized pans of lasagna. This accomplishes two things really and is something you may wish to keep in mind despite the extra time spent in the kitchen.<br /><br />First of all, if something goes, wrong only one third of the meal is in shambles rather than the entire dinner. Second, you have a greater possibility of finding consistency issues before the baking begins if you are using measurements and cooking containers that you are familiar with and comfortable using. It is always best to discover errors and omissions sooner rather than later when it comes to cooking as very few ingredients can be properly added after the fact.<br /><br />While cooking for crowds may send some into dizzying spells with heart palpitations it helps if you take a few deep breaths, sit down, plan your menu, plan your meals, make a list of your ingredients, for more details visit to www.cat-head-biscuit.com and cook in a manner that is comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do just that. If you are more comfortable making multiple dishes of family favorites then that is probably going to be the best course of action in order to meet your large crowd cooking needs.<br /><br />Most importantly you should remember when cooking for crowds is that you might have just earned yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and should be approached when well rested (if that is even possible) for the best results. There is something that is actually very satisfying about knowing that you have fed a crowd and fed them well. By <a href="http://www.cheese-cake-recipes.com/" rel="nofollow" target="_blank">Shailesh Kumar Singh</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-23338211147696641092009-05-21T10:49:00.000-07:002009-08-26T10:50:50.984-07:00Great Quiche RecipesQuiche is a great dish for breakfast or brunch. It also works great for a light lunch or dinner when served with a salad or fresh fruit. Following are three quiche recipes. One of these is sure to become a favorite for you.<br /><br />QUICK AND EASY CHEDDAR BROCCOLI QUICHE<br /><br />1 9-inch prepared pastry crust<br /><br />1 cup reduced-fat shredded cheddar cheese, divided<br /><br />6 large eggs<br /><br />1 can (10 3/4 oz) condensed cream of broccoli and cheese soup, undiluted<br /><br />2/3 cup milk<br /><br />Preheat oven to 350 degrees. Sprinkle pastry shell with 1/2 cup of the cheese. In a medium mixing bowl, combine the eggs, soup, and milk. Pour mixture into crust, over the cheese. Cover edges of pie loosely with foil to prevent over browning. Bake at 350 degrees for 30 minutes. Sprinkle with the remaining cheese; bake 5 to 10 minutes longer or until a knife inserted neare the center comes out clean. Let stand for 5 minutes before cutting.<br /><br />Note: Good served with fresh fruit.<br /><br />BROCCOLI, POTATO AND BACON QUICHE<br /><br />1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce<br /><br />1 deep-dish pastry shell<br /><br />4 eggs OR 1 cup egg substitute<br /><br />2/3 cup lite whipping cream<br /><br />7 slices bacon, cooked, drained, crumbled<br /><br />1 cup finely shredded Parmesan cheese<br /><br />1 cup finely shredded low-fat cheddar cheese<br /><br />1/2 tsp dried basil<br /><br />1/4 tsp garlic powder<br /><br />1/2 tsp freshly ground black pepper<br /><br />1/4 tsp parsley flakes<br /><br />1 tsp finely chopped fresh chives<br /><br />Preheat oven to 350 degrees. Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended. Stir in cooked vegetables along with the other ingredients except chives. Pour into pastry shell and spread evenly. Sprinkle chives over top. Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting.<br /><br />Note: This recipe is adapted from a Pillsbury Bake-Off winning recipe.<br /><br />BREAKFAST OR BRUNCH QUICHE<br /><br />1 pastry crust for a 9-inch quiche pan<br />1 1/2 cups Half & Half cream<br />4 eggs<br />1 cup shredded Swiss cheese<br />1 tbsp flour<br />1/4 cup sliced green onion<br />1 tsp dried parsley flakes<br />pinch of nutmeg<br />salt and pepper to suit your taste<br />5 slices bacon, cooked (just until done)and drained<br />5 links breakfast sausages, (cooked just until done) and drained<br /><br />Line the quiche pan with the pastry crust. Toss Swiss cheese with the flour. Add the onion, parsley flakes, nutmeg, salt, and pepper. Sprinkle the mixture on the bottom of the pastry shell in the pan. Using a whisk, mix eggs with half and half until well whisked. Pour into the pastry shell. Bake 35 minutes at 375 degrees. Place bacon and sausage on top of the quiche in a pinwheel fashion rotating the bacon then a sausage. Return to oven and bake another 10 minutes<br /><br />Enjoy! By <a href="http://grandmasvintagerecipes.blogspot.com/" rel="nofollow" target="_blank">Grandma Linda</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-61248533620889011782009-05-16T10:47:00.000-07:002009-08-26T10:48:26.753-07:00Artichoke Fritters With Remoulade SauceARTICHOKE FRITTERS WITH REMOULADE SAUCE<br />Makes 40<br /><br />REMOULADE SAUCE<br />- 1 cup mayonnaise<br />- 1 teaspoon Dijon mustard<br />- 1/2 teaspoon anchovy paste<br />- 1 tablespoon minced capers<br />- 1 tablespoon minced cornichons (French gherkin pickles)<br />- 1 tablespoon minced parsley<br />- 1 tablespoon minced fresh chives<br />- 2 teaspoons fresh lemon juice<br /><br />FRITTERS<br />- 1/4 cup fresh lemon juice<br />- 5 large artichokes<br />- 1 cup all purpose flour<br />- 1 teaspoon baking powder<br />- 1 cup ice water<br />- 1 quart vegetable oil, for deep-frying<br /><br />Step 1<br />Make the remoulde sauce: In a bowl, combine the mayonnaise, mustard, anchovy paste, capers, cornichons, parsley, chives and lemon juice with 1/2 cup of water. Whisk to blend well. Cover and refrigerate until serving time.<br /><br />Step 2<br />Make the fritters. Pour the lemon juice into a large nonreactive saucepan with about 2 quarts of water.<br /><br />Step 3<br />Trim each artichoke by snapping off the stem; bend back and pull off the tough outer dark green leaves. Using a serrated stainless steel knife, cut off the top two thirds of the artichoke, leaving about 1.5 inches of the heart. Pare away the bases of the dark green outer leaves. As you trim each artichoke, drop immediately into the acidulated water to prevent discoloration.<br /><br />Step 4<br />When all the artichokes are in the saucepan, bring to a boil over high heat. Reduce the heat to moderate and boil until the artichoke hearts are tender, 20 to 25 minutes. Let the hearts cool in the cooking liquid to retain their color. (The artichokes can be cooked 1 day ahead and refrigerated in their cooking liquid overnight.)<br /><br />Step 5<br />when cool, remove the artichokes from the liquid and cut each heart into eights. Remove the hairy choke and drain well.<br /><br />Step 6<br />In a medium bowl, combine the flour and baking powder with the ice-water. Blend thoroughly.<br /><br />Step 7<br />In a deep-fryer or large deep saucepan, heat the oil to 400 degree celsius. One by one, dip each piece of artichoke into the batter and add to the hot oil. Fry in batches without crowding until crisp and brown, about 3 minutes. Drain on paper towels. Serve the fritters hot with the remoulde sauce for dipping.<br /><br />* This article has been brought to you by <a href="http://www.golferafoods.com/" rel="nofollow" target="_blank">Golfera Foods</a> which is a major Italian Food Retail chain present internationally. Our website has a dedicated section for recipes.rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-69121387378214819472009-05-05T10:38:00.000-07:002009-08-26T10:40:08.554-07:00Quick and Easy Healthy Chicken MealIf you are among those that have decided to eat more meals at home to cut back on your food budget, you are not alone. Here is a menu that offers you a tasty, healthy and easy meal that won't break the bank or take a lot of your time. Perfect for a family meal. Healthy Oat and Sesame Chicken is a great entree. These are great recipes for the busy cook. You can prepare the chicken and pop it into the refrigerator. While it sits, prepare the vegetables and get them into the oven. As the vegetables start to roast, you have time to set the table, make a quick salad, or whatever you need to do. Then about 10 minutes before time for the vegetables to come out of the oven, fry your chicken. In less than an hour, you have prepared a delicious, healthy meal and are sitting around the table with your family and/or friends. Clean up is minimal. Now what could be easier than that?<br /><br />HEALTHY OAT 'N' SESAME CHICKEN<br /><br />1 cup uncooked oat bran<br /><br />1/4 cup sesame seeds<br /><br />2 tsp paprika<br /><br />1/2 tsp salt<br /><br />1/4 tsp pepper<br /><br />2 large egg whites<br /><br />1/4 cup buttermilk<br /><br />6 skinned and boned chicken breast halves<br /><br />4 tbsp olive oil<br /><br />Put oat bran, sesame seeds, paprika, salt and pepper in a clean brown paper bag. Place bag inside another bag--double bagging will keep mixture from leaking out. Set bag aside. Beat egg whites and buttermilk in a pie plate until well blended. Dip chicken into egg/buttermilk mixture, gently shake off excess and drop chicken, 2 or 3 pieces at a time, into the brown bag. Fold down top of bag 2 to 3 times to seal. Shake chicken in bag to coat evenly. Remove chicken pieces and set in refrigerator for 10 minutes to several hours to allow coating to adhere. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add chicken to skillet and cook 3 to 4 minutes. Turn chicken, add remaining oil, and continue cooking another 3 to 4 minutes or until done. Chicken is done when juices run clear and it is no longer pink in the center. It should feel springy to the touch. <br /><br />Each piece = 436 calories, 53 g pro, 11 g carbs<br /><br />LEMON-CHIVE ROASTED VEGETABLES<br /><br />1 1/2 lbs small red potatoes, halved<br /><br />1 1/2 lbs small fingerling potatoes, halved<br /><br />1 lb baby carrots<br /><br />2 medium sweet onions, each cut into 8 wedges<br /><br />1 tbsp olive oil<br /><br />Cooking spray<br /><br />2 tbsp chopped fresh chives<br /><br />1 1/2 tsp grated lemon rind<br /><br />2 tbsp fresh lemon juice<br /><br />1/2 tsp salt<br /><br />1/4 tsp black pepper<br /><br />Preheat oven to 425 degrees. Combine the vegetables and olive oil in a large mixing bowl; toss well to coat. Arrange vegetables in a single layer on two jelly-roll pans coated with cooking spray. Bake at 425 degrees for 30 minutes, turning after 15 minutes, or until tender and lightly browned. Combine the vegetables, and remaining ingredients in a large bowl; toss gently to coat. <br /><br />Yields 12 servings of about 1 cup each. Per serving: Calories 129, Fat 1.3g, Protein 3.1g, Carbs 26.3, Fiber 3.2g, Cholesterol 0mg, Iron 1.3mg, Sodium 139mg, Calcium 23mg.<br /><br />NOTE: I got this recipe from a 'Cooking Light' magazine.<br /><br />Enjoy! By <a href="http://diabeticenjoyingfood.squarespace.com/" rel="nofollow" target="_blank">Linda Wilson</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-45058438286819080742009-05-01T10:37:00.000-07:002009-08-26T10:37:59.255-07:00Some Minor Changes Can Improve Your Cooking RoomMany families have understood the value of spending time together and a bonding between the members. All the members of the family meet each other on the dinning table. The members spend a lot of valued time together in the kitchen. Therefore, people felt the need to maintain this corner of the house in a creative way; then a simple kitchen improvement project can accomplish your needs. For more help visit to: www.delicious-candy-recipes.com.Some minor changes in the outlook of the kitchen can bring an innovative design in the space. One can consider changing the color of the cabinets. Painting the cabinets can bring an instant make over to the kitchen. Change the bright colors to the bark or vice-versa. Changing the color of cabinets prove to be a most simple, easiest and cost effective way to bring the whole new look to the kitchen. This change is the most recommended option available to the user as by spending a minute amount you can give it a look of complete new renovation. However, you can also consider brightening up your kitchen with some decorative designer lighting. A change in the lighting can bring a drastic change in to the small space. These are also cheap in rates. Without breaking your annual budget one can easily access the instant makeover of the kitchen.<br /><br />Kitchen improvement project could prove to be an expensive and challenging task; if the proper planning and selection of the things is not made. There are many things in the kitchen that could be changed. The color of the walls, furniture and countertops help in improving the look of the kitchen. Use the combination of two or three colors in designing the kitchen walls and furniture. For more detail go to: www.camping-outdoors-recipes.com.An interesting color combination can make your kitchen look much warmer and welcoming. Even if your budget do not allow you to do much investment in the renovation work, then one can make some variations in the placement settings of the kitchen appliances.<br /><br />A change in the placement and sitting arrangement also brings a feel of modification in the environment. It is also recommended to give an extensive cleaning to the appliances, cabinets and countertop of the kitchen. In a low budget renovation, these minor alterations may prove to be very effective in bringing a modified look to the kitchen. Apart from al these verifications, the placement of some decorative items and designer accessories is another effective alternate for kitchen improvement. In some of the cases the kitchen improvement project becomes a headache and tension for the user. this happens in the case of no planning and improper execution of the project. At times, the wrong selection of accessories and products can spoil the whole idea of renovation. By <a href="http://www.book-of-cookies.com/" rel="nofollow" target="_blank">SMITH BLINT</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-14775567071158235562009-04-26T10:34:00.000-07:002009-08-26T10:36:26.014-07:00Cooking and Choose Chef CareerIf you find yourself right at home in the kitchen, perhaps a chef career would be right up your alley. For more detail go to:www.camping-outdoors-recipes.com.When the thought of a chef career comes to mind, it may project thoughts of slaving over a hot, smelly grill, flipping burgers and hearing endless orders shouted through a loud speaker. While that may be the scenario for some chefs, there are actually many different options for this occupation.<br />Cooks for fast food and restaurant chains are always in demand because quick employee turnover is almost guaranteed. Many high school students take on these less-paying jobs solely as a summer gig. Others use the opportunity to bring in income until a more profitable job is found. However, restaurant, fast food and short order cooks are still categorized within the chef career spectrum and having the skill of producing high quality, tasty food is a talent that not everyone has. For more detail go to:www.bread-machine-cookbook.com.Everyone has to begin somewhere, and working for one of these kitchens provides cooking experience, looks good on resumes, and can act as a jumping off point for beginning a chef career.<br />If baking will be your forte in your chef career, perhaps a job at a cafeteria or nursing home would be a good job selection. While fast-food workers are constantly frying up and scooping out the same food products daily at a lickety-split pace, an institution kitchen is a more relaxed atmosphere where a variety of traditional, slightly more healthy dishes are prepared.<br />For instance, many cafeteria kitchens designate two or three items in which an employee is responsible for preparing and baking daily, such as a cook who makes bread products, one who creates casseroles, and others who hand-bread and roast chicken. Having a set food prep schedule gives a cook or chef the opportunity to ease into their specialty and, over time, perfect their craft.<br />After a few years of experience, it may be possible to advance to a head chef position at a prestigious eatery, such as a steak house or hotel restaurant. This chef career is a bit more stressful, as you are not only in charge of a kitchen full of employees; you are also required to insure the food going out to the paying customers is first-rate and superlative. A chef career at this high status will pay a higher income because cooking skills must be paramount and management skills proficient.<br />Possibly the most sought-after chef career is as a personal or private household chef. To be selected as a personal chef because of your impeccable cooking skills, creative dishes and flawless meal presentations is the height of honor for a chef after years of hard work and practice.<br />If you are considering a chef career, knowing how to cook is not enough. You must perfect your craft and stand out from all the rest who are your competition. Enrolling in a vocational school which provides cooking instructions or even a specialty college or institution could help mold you into the cooking expert that will send you on your way to the world of chef careers. By <a href="http://www.book-of-cookies.com/" rel="nofollow" target="_blank">SMITH BLINT</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0tag:blogger.com,1999:blog-1843475706733951808.post-29196448406310370522009-04-16T10:31:00.000-07:002009-08-26T10:33:24.077-07:00How to Choose a Good Ice Cream Maker?"How To Choose A Good Ice Cream Maker?"<br /><br />Ice cream! Everyone loves it. But sometime when we craved for it at inconvenient times, where do we going to find it? Why not make your favorite ice cream right at home? All you need to know is how to choose a good ice cream maker.<br />Ice cream makers are available in a wide range of prices from around $50 right up to $500. Some models cost so much because they have a built in freezing compressor. For home users, the lower priced models will be fine. There are two basic types of ice cream maker to choose from. One uses rock salt and ice to cool the ice cream mix, while another ice cream maker has a canister that you put in the freezer to cool the mix. If you are going to making large amount of ice cream, you will want to purchase ice cream maker that uses rock salt and ice, because the canister only makes 1.5 quarts. The electric crank ice cream maker is faster and easier.<br /><br />You will get better results because the bowl turns at a constant speed.<br />Once you have choose the ice cream maker that you want, you need to find the right ice cream recipe. There are many varieties available so try a few until you find the perfect one.<br />Ice cream’s taste will become richer and texture will be smoother if you are able to freeze ice cream faster. Pre mix your ingredients and then pre chill them for at least 5 hours before putting them in the ice cream maker also helps.<br />You will know your ice cream is done by the look of it. It will look like soft ice cream. Once the canister has been in the freezer for a couple of hours you’ll have a nice looking solid texture ice cream. If you want your ice cream to freeze faster just move it to a metal bowl, cover it foil, and place it in the freezer. It will freeze up in ½ the time used to freeze in a plastic canister.<br />You can buy pre mixed ice cream packages too. Although they are convenient they do not have the flavor of ice cream made from scratch. You can try both and see which type you prefer. By <a href="http://www.icecreammakerrecipes.net/" rel="nofollow" target="_blank">Tan Wei Loo</a>rimsanhttp://www.blogger.com/profile/07387220326007447866noreply@blogger.com0