Whether it’s a friend and family get-together to celebrate birthday, to watch the World Cup or a big office party, keep your time in the kitchen to a minimum with these sensationally simple recipes.

1. Chunky Avocado Dip

2 avocados, stoned removed, peeled and flesh roughly chopped
300ml carton sour cream
juice of 1 lemon
2 tablespoons chilli sauce
¼ teaspoon Tabasco sauce
seasonings to taste

Place avocado into a bowl. Mash with all remaining ingredients. Spoon mixture into serving dip container. Seal. Refrigerate. If desired, serve with crackers, salami, shaved cheese, strawberries and other snacks with the dip. Avocadoes are high in monounsaturated fat which may protect against heart disease and certain cancers. It also has omega 3 and is a good substitute for saturated fats like cream and butter.

2. Steak and Onion Sandwich

30g butter
4 onions, sliced
4 minute steaks
8 slices bread, toasted
4 lettuce leaves
2 tomatoes, sliced

Melt butter in a frying pan. Cook onions until caramelised. Keep warm. Brush pan with oil. Cook steaks for 1 minute per side or until cooked to taste. Top 4 slices of bread with steak, onion, lettuce and tomato. Finish with another slice of bread and serve with sauce.

3. Lasagne

1 pound (454g) ground beef
1 jar (32 ounces) spaghetti sauce
1 pound (454g) cottage cheese
8 ounces sour cream
8 instant lasagne noodles
3 packages (6 ounces each) sliced mozzarella cheese (12 slices)
½ cup grated Parmesan cheese

Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain drippings. Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally; set aside.

Preheat oven to 175˚C. Combine cottage cheese and sour cream in medium bowl; blend well.Spoon 1 ½ cup of meat sauce in bottom of 13x9-inch baking pan. Place 4 of uncooked noodles over sauce, then half the cheese mixture, 4 slices of mozzarella cheese, half the remaining meat sauce and ¼ cup of Parmesan cheese.

Repeat layers starting with the uncooked noodles. Top with remaining 4 slices of mozzarella cheese. Cover tightly with foil.Bake lasagne 1 hour. Uncover; bake 20 minutes more or until bubbly. Let stand 15 to 20 minutes before cutting. Garnish, if desired. It serves 8 to 10 persons.

Banana muffins are one of those special treats that don't require all that much planning, are easy to cook and best of all, taste a treat. Although cooking good banana muffins is easy, it requires a special amount of detail and a perfect banana muffin recipe to make them absolutely perfect. Luckily this level of perfection is something that in the next few minutes you'll learn and can repeat over and over appeasing guests for the rest of your life.

The Perfect Banana Muffin Recipe

* 4 Large bananas, mashed (or blended)
* 3/4 cup white sugar
* 1 1/2 cup flour
* 1 slightly beaten egg
* 1/3 cup melted table spread (butter or margarine)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt

Before starting to prepare the ingredients its best you preheat the oven, set it to 350F (175 degrees celcius) and leave it heating while you prepare the rest of the ingredients.

To put this Banana muffin recipe together put the banana's, egg's, sugar and table spread into a large bowl, then mix them all together until your hearts content. Add the Flour, Baking Soda, Baking Power, and salt and continue mixing. When the ingredients create a nice thick consistency its time to prepare them for the oven.

For cooking the muffins use a tray with 12 muffin holders and grease each holder lightly. The muffins will rise as they cook so only fill each holder up to the top, don't overfill them. This mix will create 12 muffins so distribute the mixture evenly between all muffin holders.

Pop the muffins in the oven for 20 minutes, leave to cool for 2 minutes and enjoy!

There are quite a few secret techniques I use to make my muffins taste absolutely fantastic. There are 2 great ingredients that can go in these muffins, these are little choc-chips or even walnuts. Both these ingredients add a delicious kick to the muffins that everyone will enjoy.

Until next time, happy cooking!

Tilapia is now the fifth most popular seafood consumed in the United States according to the American Tilapia Association. It is the fastest growing aquaculture crop in the United States and around the world.

Tilapia, sometimes referred to as St. Peter’s fish (since it is thought to be the fish caught by St. Peter in the Sea of Galilee), has been farmed in Israel for about 2,500 years. There are over 100 species of Tilapia as well as a number of hybrids. Drawings of tilapia farming have been found on Egyptian tombs dating back to 2,500 B.C.

Tilapia played a very important role for the Taiwanese people after World War II. Many people would have died if the fish hadn’t been readily available as a low cost food source. It is hoped that Tilapia can be served as a protein source to help out other poor countries.

Nutrition:

Tilapia are high in protein, low in sodium, low in fat and contain Omega-3 fatty acids, anti-oxidants, B complex vitamins and minerals, including calcium, iron, potassium, and phosphorous. They also have extremely low mercury levels compared to other fish due to their short life spans.

Buying, Storage and Handling:

Purchase seafood last and keep it cold during the ride home. Fresh tilapia should have a shiny surface with tightly adhering scales. Gills should be deep red or pink, free of slime, mucus, and off-odor. The belly cavity should be clean with no cuts or protruding bones. They should have a mild aroma, similar to the ocean. Keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and hands with hot soapy water. Always marinate seafood in the refrigerator and discard the marinade when finished.

Beer Marinated Tilapia

Serving Size: 6 Categories: Main Dish

INGREDIENTS

• 2 and 1/2 pounds tilapia fillets
• 2 teaspoons butter or margarine (2 to 4 teaspoons) -- softened
• 2 teaspoons fresh lemon juice
• 1 can beer/ale
• 1 tablespoon chopped shallots

LEMON-PARMESAN SAUCE

• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1/2 cup grated Parmesan cheese

GARNISHES

• 2 lemons -- sliced

Fresh parsley

Rinse the tilapia fillets in cold water and drain thoroughly. Marinate the tilapia in a shallow pan with the beer and shallots in a shallow pan. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2 tablespoons of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley.

REPRINT RIGHTS

Cooking with a Dutch oven while camping is a great way to enjoy meals that are delicious and easy. Some of my favorite camping memories involve Dutch oven dinners! Because food is such an important part to a good camping experience, take along your Dutch oven and try out some of the recipes that are included below.

Cast iron is a great material for cooking both in the home and out camping. Food doesn't stick to cast iron cookware and helps to distribute heat evenly quickly. The best thing about cast iron Dutch ovens is that it is easy to clean. All those who have made meals before while camping know that easy cleanup is a must. Just use soap and water and dry it out soon after washing to prevent rusting. Cast iron Dutch ovens last forever; you can not damage or ruin them. Make sure to add two or three Dutch ovens to your camping cookware collection to create many enjoyable camping memories.

Here we have a few of my favorite things to cook in a Dutch oven.

Enchiladas (This is one of my favorite Dutch oven recipes)

two lbs. hamburger
one large green pepper
one large onion
one large red pepper
one package tortillas
one bottle enchilada sauce
one pound of cheese
one pound of mozzarella cheese
Non stick vegetable spray


Spray with non-stick spray (make sure you always do this). You should create a hole in the center of the tortilla. Line the bottom and sides with the tortillas. Use the small lid to the Dutch oven and brown the hamburger, adding the onion and peppers. Pour half of the hamburger, cheese, and enchilada sauce over the first layer of tortillas. Repeat this twice and top with cheese. Cook over medium heat on a camp stove or use 30 briquettes for 375 degrees. Place 20 of the briquettes on top and 10 underneath. Heat until hot and the cheese is melted.

When it comes it Dutch oven cooking I have many favorites. Chili is definitely one of them

Easy Chili

one small bag of chili beans
1/4 tsp. soda
one tsp. salt
one can tomato soup
1/2 bottle catsup
one Tbsp. sugar
1/2 tsp. chili powder
one onion
3 tsp. pepper

Soak beans with 1/4 tsp. soda by covering them with water for about 6-8 hours (soaking the beans overnight is a good idea). Drain beans and pour into the Dutch oven. Add fresh water about 1 inch above the beans. Add 1 tsp. salt and cook over medium heat on your stove or use 10-11 briquettes. Boil for about 2 hours. Add tomato soup, catsup, sugar, and chili powder. Cook over medium heat on camp stove or use 10-11 briquettes. Let this mixture boil.

With the small lid and brown hamburger and onion. Take off grease and add to liquid mixture. Add pepper and cook over low heat on camp stove or use 8 or 9 briquettes for about 20 minutes. Continue stirring.

Finally, the best part: DESSERT!

Fantastic Cake
one box of cake mix
4 Tbsp. flour (divided)
Non stick vegetable spray

Follow the directions on the cake mix box. Add 1 Tbsp. of flour to mix. Remove all racks and spray with non stick spray. Coat with 3 Tbsp. of flour. Discard extra flour and pour cake batter in. Put lid on and cook over low to medium low heat on a camp stove or use 8 to 9 briquettes. Cook 15-20 minutes. Test with a toothpick: Cake is done when toothpick comes out clean. Remove from heat and let cool for 5 minutes.

Now you will take a knife and cut around the cake. Rotate the grill upside down and place it on top of the dutch oven. Using hot pads, hold the grill in place and turn the Dutch oven upside down so the cake falls out onto the grill. Cover with icing when cake is completely cooled.

Remember, you can only cook one meal at a time with only one Dutch oven so it is important that you have two or maybe three so that you can have your full 3 course meal at the same time and not have to wait for your dessert hours after you have your meal. I hope you like these recipes and use them well.

Ingredients (for 4 servings):

2 small (and preferably free-range) corn-fed chickens;

2 tablespoons olive oil;

2 lemons;

2 large cloves garlic;

1 teaspoon dried herbes de Provence;

1 bunch fresh basil;

salt and freshly ground black pepper.


Method:

Peel and crush the garlic. Squeeze the juice from the lemons.

Cut each chicken into 8 serving pieces: 2 legs, each separated into thigh and drumstick; and 2 breasts, each cut in half.

Put all the pieces in a large bowl or glass/ earthenware dish and add the olive oil, dried herbs, lemon juice, salt and pepper. Mix the pieces of chicken well in the marinade and leave for at least one hour (but longer is best).

Pre-heat the oven to 190C/ 375F/ Gas Mark 5.

Heat a solid, ridged cast-iron grill pan. There is probably no need to add any additional oil. Lay the chicken pieces in the pan, skin side down, and cook for 3-4 minutes. Turn them over and cook for a further 3-4 minutes. The skin should be golden-brown, even perhaps scorched a bit here and there.

You will certainly have to cook the chicken pieces in 2 or 3 batches.

As the pieces complete this preliminary cooking time, transfer them to a roasting tin in the pre-heated oven. Allow them to finish cooking until the juices from the thighs run clear. This should take about another 15-20 minutes or so.

When all the pieces are cooked, dish them up on a large serving platter. Scatter over some coarse sea salt and some finely shredded basil leaves.

A slice of chilled watermelon on a scorching summer day can be categorically be christened as 'ultimate relaxation'. True indeed, watermelons are great rejuvenators during warm sunny days. That's the reason why over 96 countries are engaged in growing watermelons today. In China, Japan Turkey, Russia, Egypt, Mediterranean countries and the US, watermelons are in great demand. Among them, China tops the list of watermelon producers. However, the consumption pattern of watermelons in these countries varies according to cultural as well as social backgrounds.

With more and more people inclined towards leading a healthy lifestyle, watermelon diets are gaining huge popularity, especially in the US. Containing more than 92% water, watermelons are low in calories and high in essential vitamins (Vit A, Vit C, Vit B1, Vit B6) and minerals like potassium and magnesium. These nutrients help the body to fight prostrate, control blood pressure level, lower cholesterol, prevent the occurrence of strokes, and promote weight loss. This healthy food thus finds its way into almost every kitchen in the world. In the US, chilled watermelons are a favorite. In China, watermelons are consumed as snacks where they are stir-fried, stewed or even pickled. Pickled watermelon is also very popular in Ukraine, Russia and Romania.

The health benefits of watermelons have always been acknowledged worldwide. But have you spared a thought about some of the uncommon facts associated with watermelons? Quite likely, the answer would be negative. To begin with, the word 'watermelon' first appeared in the English dictionary in 1615. The scientific name of watermelon is Citrullus lanatus, thus hinting its relation to the botanical family of Cucurbit. Though a fruit, watermelon is a member of the gourd family and is closely related to pumpkins, squash, zucchini, etc. A glance at the pages of history reveals that the first ever watermelon harvest was recorded 5000 years back in Egypt. Historical records also narrate an interesting event associated with watermelons. It is said that a watermelon was thrown at the Roman Governor Demosthenes during a political debate. In reply, he picked up the fruit and thanked the thrower for providing him with a helmet as he fought for the Philip of Macedonia.

There are a few more interesting facts associated with watermelons. According to food historian, John Martin Taylor, the early Greek settlers introduced the method of pickling watermelon to Charleston, South Carolina. In 1990, Bill Carson, of Arrington, Tennessee, grew the largest watermelon at 262 pounds; it remains on the record books, according to the 1998 edition of the Guinness Book of World Records. The early explorers used watermelons as canteens. The taste of this red fruit is often paired with the salty taste of feta cheese in Israel and Egypt. An ideal health food, watermelons are produced in huge quantities. In 1999, a record 4 billion pounds of watermelons were produced in the United States alone.

An amazing variety of watermelons are grown all over the world. There are around 1,200 varieties of watermelons grown all over the world. Of them 200 to 300 varieties of watermelons are grown in the US and Mexico, out of which 50 varieties are most popular. There are around four major types of watermelons- the Picnic type, the Icebox type, the Seedless type, and the Yellow Flesh type. The Picnic variety watermelons are generally oblong and weigh between 12 to 50 pounds. Icebox varieties are smaller because they're designed to fit into a refrigerator. Some expertise is required to pick out the best watermelon. Ideally, a watermelon should be 'slapped' not thumped to judge its ripeness. A hollow sound will indicate that the melon is perfect for consumption.

Watermelons have made inroads into the cultural fabric of a few nations too. In China and Japan, watermelons serve as a popular gift to bring to a host. Contrary to popular belief, intake of watermelon seeds does not lead to the growth of a watermelon in your stomach :) While most of us associate watermelons with the American Day of Independence (4th of July), apple pies, and picnics, it is actually consumed more in other countries. China consumes 30 times more watermelons than the United States of America. These figures clearly reveal the huge popularity of watermelons in the international market today. Awareness about the health benefits of watermelons among the masses in general has given a remarkable boost to its consumption as well as production.