Recipes Guide

Tips For Cooking the Best Crockpot Chicken Meal

2010-05-10T03:36:00.001-07:00

Get to know tips to cook a crockpot chicken dish.

Chicken, is one of the most popular poultry item, consumed in every household. You can cook this in a hassle free manner by using a crockpot. The moist interior of this slow cooker lets the meat cook thoroughly and retains all its delicious flavors. Crockpot is a good appliance when you are planning to cook a leisurely meal for your family. You can start your crockpot chicken recipe overnight or early in the morning as it takes a long time (between 6 to 10 hours) to make.

However if you want to simmer that perfect crockpot dish, you have to keep in mind few techniques and tips that are very important. Every appliance has its own characteristic and you need to understand this before using it. This will help your meals turn out to be exactly how you planned it. So, let us discuss these tips for cooking the best crockpot chicken.

Firstly, you should not cook skinless portions of chicken in the crockpot. The skin will help retain the heat and juices inside the chicken while it is being cooked. If the skin is removed then the chicken will become dry and hard. Secondly, you should let the ingredients simmer in the pot for the required amount of time. Lifting off the lid time and again during the process will make the heat and moisture escape. This sets back the cooking time by about 20-30 minutes. Also, since the crockpot uses a low setting to cook, the loss in heat could spoil the dish.

The temperature that you keep the dish at is of utmost importance. The low temperature setting varies between 170 to 200 degrees F and the high setting around 300 degrees F. Whenever you are cooking a crockpot chicken make sure that the heating level goes at least up to 170 degrees, as at this point, any harmful bacteria that is there in the meat will be killed and the dish will be safe for you to eat.

It is ideal to use the leg and thigh portions for cooking a crockpot chicken recipe. These portions come cheap and are very low on any fat. It will serve best as the fat brings about an unpleasant texture in the whole thing. You also need to realize the importance of layering. The layering in a crockpot recipe is the pattern in which you add the ingredients to the pot. Since the vegetables take longer to cook than the chicken, they should be added first. This is to ensure that the vegetables are completely immersed in the liquid, which in turn helps it to cook better. So, when you are making French stew with chicken, add the vegetables first and then the meat pieces.

If you follow all the above tips while cooking your crockpot chicken meal, you will definitely have a finger licking audience for the same. These recipes are very good for your diet and can be combined with different varieties of side dishes like fish fry or grilled prawns, etc. If you want to make this for dinner, then add a rice course with some starters and sugar free dessert (incase anybody in your family has diabetes) to have a complete course!

Glinda Acre loves to make a delicious Crockpot Chicken recipes. Please visit my Low Fat Chicken Recipes site for latest update.

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

2010-05-10T03:34:00.000-07:00

Just a word about one of the "special" ingredients, tempeh.....

In case you don't know what it is, tempeh (pronounced tem-pay) is a chunky and nicely textured cake of fermented soybeans that originates from Indonesia. The fermentation process the soybeans undergo en route to becoming tempeh actually make them more nutritious and more digestible (and also eliminates those enzyme inhibitors anti-soy enthusiasts are always griping so much about.) Tempeh is also surprisingly yummy and super versatile!! You can do all sorts of exciting things with it including grilling, roasting, marinating, pan searing, etc. However, when you mix tempeh with ground beef it pretty much takes on the flavor of the meat you are cooking and just blends right in. And because the protein in tempeh is far more digestible than what you would ingest through animal protein (thanks to tempeh's fermentation process), combining tempeh with other meats greatly aids in overall digestion. Oh yes, and tempeh is also very, very, very rich in tummy-filling, waist-slimming fiber (about 11 grams of fiber per 16 grams of carbs).

Where to buy tempeh?

Luckily tempeh is becoming much more mainstream these days and many supermarkets now carry it (and of course you can find it at pretty much any natural foods stores). Look for tempeh in the refrigerated section of whatever store you buy it from.

I always love hearing feedback. So, if you try this recipe and like it (or don't!) or if you make any changes please let me know. Happy Healthy Eating!!

Ingredients (Serves: 8)

4 tablespoons extra virgin olive oil
1 large Spanish onion, chopped
4 cloves garlic, minced
1/2 teaspoon unrefined sea salt, plus more to taste
1 pound lean organic pastured white meat ground chicken (or grass-fed ground beef or ground ostrich)
3 tablespoons white whole-wheat flour
1 (8-ounce) package tempeh, crumbled
3/4 cup yellow raisins (optional)
2 (14.5-ounce) cans diced fire-roasted tomatoes with juices
2 (14.5-ounce) cans pinto beans, rinsed and drained
2 packed tablespoons chopped canned chipotle peppers (seeds removed) in adobo sauce
3 tablespoons chili powder
1 teaspoon cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 cup canned pumpkin (optional)
1 (12-ounce) jar roasted red peppers marinated in oil, drained and patted dry
1 (12-ounce) bottle dark beer
11/2 cups shredded low-fat organic extra sharp cheddar cheese
6 scallions, finely chopped

Heat the oil in a large nonstick skillet over medium-high heat; add onion and garlic, and saute 5-6 minutes, until onions are soft. Season the onion and garlic lightly with salt. Add the ground chicken (beef) and saute, breaking meat up with a spoon, until the meat is no longer pink, about 5 minutes. Add the flour and stir until well blended. Stir in the crumbled tempeh. Season again with salt to taste.

Transfer the onion, meat, and tempeh mixture to a 5- or 6-quart slow cooker. Stir in the raisins, tomatoes, pinto beans, and chipotle peppers.

Place the chili powder, cumin, paprika, cayenne pepper, pumpkin, red peppers, and beer in a blender and purée until smooth. Add the beer purée to the slow cooker. Place the cover on the slow cooker and cook the chili on low heat for 5-6 hours. Allow the chili to cool 15 minutes before serving. Season with salt. To serve, ladle the chili into deep bowls and top with shredded cheese and scallions.

Serving Suggestions: For a complete meal try serving with corn bread muffins and a spinach salad topped with avocado, sundried tomatoes, lime juice, flax oil, shaved almonds and chopped Kalmata olives.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.hotandhealthyliving.com.

Ivy is a healthy lifestyle coach who runs http://www.HotandHealthyLiving.com. Along with her husband, Andy Larson, M.D., Ivy is the author of the bestselling Gold Coast Cure, Fitter Firmer Faster and Whole Foods Diet Cookbook. A popular figure among national media outlets, Ivy has appeared on such shows as Good Morning America, CNN, and Fox News. She currently makes regular appearances on Lifetime Television.

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

Tips For Writing Your Own Recipe

2010-05-10T03:33:00.001-07:00

Ever wonder how chefs come up with their unique and signature recipe? The bigger question is how they can write those recipes in a precise manner, such that it is easy for everyone to follow, even for those who are not-so-skilled in the kitchen. Truth is, you can also produce your own excellent dishes at home within a short period of time. How? Read further below to find out.

The trick into completing this process is to store your food in a sub assembly state such that you could easily put them together until they are ready to be served. The easiest way to do this is to think about how you prepared a particular recipe, and write it down. This is of course, your first draft in writing your unique dish.

One of the most frustrating thing about reading ways to prepare unique dish online is that, so many people post their unique dish still, many of them can't seem to provide clear and comprehensive information on how long it will take to make the particular dish.

On preparing barbecues for example, it is a general fact that it takes a minimum of 60 minutes per pound of meat to grill and cook it properly, and a thermometer to measure the temperature inside the meat. What is really annoying in reading ways on preparing BBQ is when you read something like "place your mix to one side and marinate the meat overnight," and you are just half way through completing the dish. This is often caused by lack of comprehensive instruction on the part of the writer.

To get away with this, you must bear in mind that you need to state clearly how to put every ingredient and how to properly mix it with your main ingredient in such a way that it the essentials and key words will be easy to understand and remember.

Putting some notes on top of the page like the preparation time and cooking time it will take to make the dish is also a good way to jump start your recipe.

Come visit the author latest websites on Gourmet Magazine Recipes and Refinishing Wood Floors

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

Cheesy Fresh Tomato and Spinach Pie With Bacon

2008-08-05T21:25:00.003-07:00

I made this up yesterday since I wanted to use up some ingredients in my freezer and had fresh tomatoes from the garden. Pie is savory and moist without being mushy and the Parmesan and mozzarella cheese with crispy bacon add that extra umph we all crave. This is a pretty dish that would do well at pot lucks, for vegetarians (without the bacon of course) and at parties served as an appetizer cold, hot or in between.

Ingredients:

o Be lazy - Use 1 pre-made pie crust unbaked - if frozen, allow to come to room temperature
o 2 large beefsteak tomatoes or four plum tomatoes - could also use grape or cherry, simply slice in half.
o 1/2 packaged Box of frozen spinach thawed and completely drained of its juices
o 1 cup shredded mozzarella
o 1/2 cup freshly grated parmesan cheese
o 1/2 teaspoon nutmeg
o 1-1/2 teaspoon kosher salt
o fresh cracked pepper
o 4 slices of bacon, cooked and crumbled
o 3 tablespoons mayonnaise
o 1/2 cup milk 2 percent or whole
o 4 jumbo eggs (or 5 medium/large eggs)
o Pie pan
o Working oven preheated at 350 degrees
o 1/3 cup flour - all purpose
o 2-3 tablespoons of tomato paste
o 2 tablespoons shopped minced onions (for color and optional)
o red chili flakes (optional)
o Clean tea towel to help squeeze out water from thawed spinach

Directions:

* Preheat oven at 350 degrees
* Place and unroll unbaked pie pastry into pie pan.
* Slice bacon and cook up in skillet while performing other tasks.
* Once spinach is thawed (I used my microwave for 1-2 minutes on medium strength) place half of the boxed thawed spinach into a clean tea towel and grab corners to create a bundle.
* Over sink start squeezing - and squeeze some more, loads of water will come out - you really want to get all the water out, and after opening back up your dish towel, the spinach will easily pop out of your dish towel.
* Fork pie pastry all over on bottom with holes to prevent buckling
* Sprinkle at least 3 tablespoons parmesan cheese on bottom of pie pan on top of pie pastry.
* Sprinkle three tablespoons of the flour on top of the parmesan cheese - this will prevent your pie from being too drippy of tomato juices
* Slice if using beefsteak tomatoes or plums into 1/4 inch slices and arrange in circles over lapping slightly in pie pastry. Sprinkle a little salt all over the tomatoes.
* Sprinkle about half of the shredded mozzarella cheese over the tomatoes.
* In bowl, crack your eggs and add mayonnaise, whisk till completely combined and thick.
* Add freshly cracked pepper, tomato paste, 1/2 of the remaining parmesan cheese, remaining flour, optional shakes of chili flakes and half of the nutmeg to egg mixture.
* Stir again then add spinach - stir till combined.
* Pour egg mixture over tomatoes.
* Once bacon is done, drain any extra fat and place on top of egg mixture and add additional shredded mozzarella cheese and parmesan cheese.
* With hand or back of spoon, slightly press cheeses and bacon into egg mixture to get them wet.
* Sprinkle the top with the remaining nutmeg.
* Add optional diced green onions.
* Place pie pan carefully into preheat oven and allow to bake for 40 minutes.
* When checking for doneness, insert knife - which will come out a little wet, but not gloppy.

Let Pie/tart set up for at least 10 minutes before slicing. This can be served hot, cold or warm - it was super delicious cold late last night when I was struck with a little hunger after watching Craig Furgenson! Yes, I KNOW! - lol

Leah Quinn, a multi-media artist and writer whose work specializes on food, health, feng shui, and self-improvement.

http://www.leahquinn.com

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

Quick Dinners - 5 Easy Recipes

2008-08-05T21:25:00.002-07:00

Have dinner ready in a flash with these quick and easy recipes. These tasty dishes will have them asking for more!

1. Linguine with Tomato and Garlic Sauce: Boil 1 lb. linguine until tender. Sauté 3 cloves of chopped garlic and 1 tablespoon of olive oil in a large skillet for one minute. Add two cans of Italian seasoned, chopped tomatoes that have been drained. Heat through. Add 1/4 cup parmesan cheese. Serves 6.

2. Chicken Taco Salad: Crumble 8 oz. tortilla chips in a large serving bowl. In a smaller bowl combine 1 can drained black beans and 8 oz. salsa. Spread mixture on top of tortilla chips. Add 12 oz. of pre-cooked chicken. Top with a small can of drained, sliced olives (black or green), and shredded cheddar cheese. Serve with sour cream. Serves 4.

3. Pork Tenderloin with Raspberry and Horseradish Sauce: Grill or oven-bake pork tenderloin according to package directions. In a small saucepan combine 1 tablespoon of horseradish and ½ of a jar of seedless raspberry preserves. Heat until preserves are melted and sauce has a smooth texture. Serve sauce with pork tenderloin and add store bought potato salad as a side dish. Servings vary according to tenderloin size.

4. Stuffed Chicken Breasts: Sprinkle 4 thin sliced chicken breasts and 4 quartered potatoes with salt, pepper, and garlic powder. On each chicken breast layer chopped scallions and shredded cheese. Roll up each breast and secure with toothpicks. Arrange chicken and potatoes in a greased or sprayed cooking pan. Spray all with cooking spray. Bake for 45 minutes or until done. Remove toothpicks and slice chicken. Serve with potatoes. Serves 4.

5. Beef Barbecue: Preheat oven to 375 degrees. Brown a 3 lb. rump roast, sliced lengthwise in 2 tablespoon of vegetable oil. Remove to a greased or sprayed casserole dish. Combine a 15 oz. jar of salsa, 1/2 cup brown sugar and 1/4 cup water. Mix until combined. Pour over roast. Cover and bake for 2 hours. Serve with rolls and pre-made coleslaw. Serves 8.

Mary Crowther is a writer, webmaster and cook. Visit her successful website KitchenTerms.com

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

Jamaican Jerk Chicken Recipe

2008-08-05T21:25:00.001-07:00

Jamaica is a Carribean island that has become well known for its cuisine. Many Jamaican dishes are fiery and popular with people who love spicy food. Do you like the sound of that? If you've never tried Jamaican food, perhaps you ought to give it a try?

Perhaps the most famous of Jamaican dishes, are jerk dishes. These are meat dishes where the meat has been prepared by marinading it in Jamaican jerk spice, which is actually a mixture of several different spices. The traditional meats in Jamaica that are cooked in this way are pork and goat, however among the Jamaican diaspora and overseas, you will find that jerk chicken is especially popular, and you may also encounter jerk being used for other meats such as turkey, as well as for fish and even tofu.

The main secret to good jerk dishes, is the jerk spice. This is a mixture of Jamaican allspice (also known as "pimento" or "pimenta"), Scotch bell peppers, and other spices such as cloves, cinammon, garlic, and nutmeg. Additionally, chopped onions or scallions may be mixed into the spice. The meat is prepared by lighting cutting the surface, rubbing the jerk spice into it, and if possible allowing the spice to marinade in the spice over night.

Once the meat has been prepared, the meat is ready to cook. You can cook jerk dishes by roasting in a regular kitchen oven, but you will get best results by cooking on a charcoal grill. If possible, try putting some pimento wood or berries, or failing that hickory or apple, on the hot coals - as this can add to the flavor.

By S. Tanna. Discover Jamaican Recipes including Jerk Recipes at http://www.downloadfocus.com/cat_recipes_jamaican.php

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

Green Tea Tofu Harumaki (Spring Rolls)

2008-07-15T09:37:00.001-07:00

Ingredients:

* 6 tb soy sauce

* 6 ts sesame oil

* 375 g tofu; cut into cubes

* 6 tb olive oil

* 3 leek; cut into thin strips

* 3 carrot; cut into thin strips

* 225 g mangetout; cut into thin strips

* 6 cloves garlic; chopped

* 3 ts fresh root ginger; chopped

* 375 g button mushrooms; sliced

* 1 1/2 ts five spice powder

* 225 g beansprouts

* 3 ts cornflour

* 3 ts salt and freshly ground black pepper

* 2 tsp Matcha powder

* 3 200 g pack Spring Rolls Sheets

* 120 g solid vegetable oil; melted

Prep Time: 30 min

Cooking Time: 15-20 min

Instructions:
In a bowl, mix the soy sauce, sesame oil and 6 tablespoons cold water and add the tofu and marinate for approx 30 minutes.

Heat the oil in a frying pan or wok and stir fry the leek, carrot and mangetout strips for 2-4 minutes.

Add the garlic, ginger and mushrooms and cook for a further 3-5 minutes.

Add the tofu (reserving the marinade) with the five spice powder and beansprouts.

Blend the cornflour, the marinade and matcha powder and pour over the vegetables and cook gently until thickened, add seasoning and leave to cool.

Lay out spring rolls sheets to cooking sheets. Place a spoonful of vegetable mixture at one end of the sheet and roll up gently, folding the sides in.

Brush the other end with a little more vegetable oil to seal the pastry. Repeat for the remaining spring rolls.

Deep fry the spring rolls in hot oil preheated to 180 C, 350 F for approximately 5 minutes until golden brown. Drain well on absorbent kitchen paper.

Spinach-Green Tea Phyllo Pizza

2008-07-15T09:36:00.002-07:00

Ingredients:

* Koshur salt and freshly ground black pepper to taste

* 1 teaspoon Italian parsley, minced

* 1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and drained

* 5 tablespoons low-fat margerine, melted and kept warm

* 7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets of wax paper and covered with a dampened kitchen towel

* 6 tablespoons freshly grated Parmesan

* 1 teaspoon dried rosemary

* 1 teaspoon dry green tea loose leaves, crushed

* 1/2 cup very thinly sliced red onion

* 2/3 cup finely crumbled Feta cheese

* 1 1/2 tablespoons olive oil

Prep Time: 10 min

Cooking Time: 20 min

Instructions:
In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.

Preheat the oven to 400 degrees. Brush a baking sheet lightly with some of the margerine, put 1 sheet of the phyllo on the margerine, the brush it lightly withy some of the remaining margerine. Sprinkle the phyllo with 1 tablespoon of the Parmesan and Italian parsley, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Margerine, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining margerine and bake the crust in the middle of the oven for 5 minutes.

Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint, green tea leaves, over it, and season the spinach with Koshur salt and black pepper. Scatter the red onion over the spinach, sprinkle the pizza with the Feta cheese, and drizzle it with the olive oil. Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares. Serves 8.

Green Tea Cream Puffs

2008-07-15T09:36:00.001-07:00

Ingredients:

* 1/2 cup white sugar

* 5 tablespoons all-purpose flour

* 1 pinch sea salt

* 1 tablespoons matcha powder

* 2 cups non-fat milk

* 2 egg yolks, beaten

* 1 teaspoon vanilla extract

* 1/2 cup shortening

* 1 cup green tea (sencha works very good)

* 1 cup all-purpose flour

* 1 pinch sea salt

* 4 eggs

Prep Time: 10 min

Cooking Time: 40-50 min

Instructions:
Custard:

In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour, a pinch of salt and a 1 tablespoon of matcha powder. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator. Preheat oven to 450 degrees. This step is done first so that custard can be properly chilled by the time the pastry is ready for filling.

Pastry:

In a medium saucepan, combine shortening and green tea and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Corn Korokke (Japanese Style Corn Croquette)

2008-07-15T09:35:00.002-07:00

Ingredients:

* low-fat margerine

* flour

* non-fat milk

* 1 (11 oz) canned whole kernel sweet corn

* eggs

* Japanese bread crumbs (panko)

* korokke sauce

* Japanese mayonnaise

* Jthinly sliced cabbage

* olive oil

* Koshur salt

* freshly ground pepper

Prep Time: 40-50 min

Cooking Time: 15 min

Instructions:
Place 3 large unpeeled potatoes in cold water, bring to a boil, and cook for about 40 minutes or until done. Test potatoes with a skewer to see when done. Place them in a bowl, then peel while hot.

Press the potatoes through a strainer while still hot. If potatoes are cool they will be sticky, making it difficult to pass them through the strainer.
Season with salt and pepper. Mix these ingredients with the mashed potato. Mix well, and cool.

Meanwhile, melt margerine in a frying pan then add flour.
Add the milk and stir until the sauce becomes creamy.
Wait until the sauce thickens, then add the canned corn and mix them well. Refrigerate the sauce in a bowl for several minutes.

Heat 1 tablespoon of olive oil in a frying pan. Add sauce and mix it with the mashed potato. Season with salt and pepper.

Form potato mixture into patties, and dredge patties in the flour until they are coated evenly, dip in beaten egg then coat evenly with panko.

Deep fry the korokke pieces until they are golden brown. Then place on paper towel to absorb extra oil.

Takoyaki (Octopus Balls)

2008-07-15T09:35:00.001-07:00

Ingredients:

* 200g chopped boiled octopus

* cooking oil

* benishoga (pickled ginger) (to taste)

* chopped negi (or scallions) (to taste)

* tenkasu (or rice crispies) (to taste)

Batter:

* 450cc water

* 1 piece konbu (kelp), 10cm square

* 15g powdered katsuo-bushi (shaved dried bonito)

* 200g flour

* 2 eggs

Prep Time: 30 min

Cooking Time: 30 min

Instructions:
Batter:

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

Takoyaki:
Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

Easy, Quick & Satisfying Recipes

2007-07-10T02:20:00.002-07:00

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.

A Absolutly Fantastic Banana Muffin Recipe

2007-07-10T02:20:00.001-07:00

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, the World's Fastest Growing Fish Crop

2007-07-07T03:01:00.002-07:00

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

Wonderful Dutch Oven Recipes

2007-07-07T03:01:00.001-07:00

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.

Classic Dishes of Provence: Poulet aux Senteurs de Provence

2007-07-03T03:06:00.002-07:00

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.

Watermelons - Some Latent Truths Revealed

2007-07-03T03:06:00.001-07:00

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.

Baked Catfish Recipe - Tips For Baking Catfish

2007-06-29T03:06:00.002-07:00

The most searched for catfish recipe on the internet is for baked catfish recipes. Obviously, this means it is the favorite of many catfish "connoisseurs". While not my favorite, I will share with you my favorite version of the classic baked catfish recipe, which is baked catfish with mushroom wine sauce. Not only is this a dish that tastes great, it's also quick and easy to prepare, and adds a touch of elegance sure to appeal to even the most picky of eaters.

Baked Catfish with Mushroom Sauce Recipe

The ingredients needed are:

1 tablespoon of vegetable oil

1 tablespoon of butter or margarine. I prefer butter.

1 cup of fresh, sliced mushrooms

1/4 cup of chopped green onions

1 minced garlic clove

1/4 cup of white wine

1 tablespoon of fresh, chopped parsley

2 catfish filets, 4-6 ounces each

Salt and pepper to taste

Paprika

Cooking spray or vegetable oil

Lemon slices

1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and saute' until mushrooms become translucent.

2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in chopped parsley.

3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.

4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or until the catfish is no longer translucent at the thickest part, and flakes easily when tested with a fork.

5. Garnish with parsley and lemon slices if desired.

Catfish Baking Tips

One of the greatest challenges when baking catfish is dryness. Sauces and basting help prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.

The main test for doneness, no matter how long the catfish has cooked, is flaking. When done, catfish will flake easily when tested with a fork, and will be opaque. To gauge cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.

It is important to test for doneness often. Once it's done, it's done. There is no "uncooking" an overcooked fish, so pay attention. And remember, some stoves cook at different temperatures, even when set at the same temperature. Therefore, when cooking in unfamiliar territory, pay extra attention.

Kids Who Won't Eat Vegetables Will Eat This Vegetable-Pasta Salad

2007-06-29T03:06:00.001-07:00

Kids are noodle nuts. They will eat spaghetti with tomato sauce, yet shy away from vegetables. Say the word "vegetable" and kids start to make faces. Though middle and high school kids will eat vegetables, they are selective about the ones they eat.

My 15-year old grandchildren (they are fraternal twins) pretend to eat vegetables by moving them around on their plates. What could I do? I combined pasta and vegetables, and added a tangy lemon dressing. The ratio of vegetables to pasta is five to one, and I think that's pretty darned good.

The directions say you should marinate the salad for three hours before serving. The longer pasta marinates the more dressing it absorbs. You may need more dressing than the recipe calls for if you marinate the salad all afternoon or overnight. My grandchildren loved the salad so much they went back for seconds, and my grandson went back for thirds.

This is not an exact recipe and you may play around with it. If you have leftover veggies toss them into the salad. Make the vegetarian version or add your protein of choice (see below). Customize the salad to your kids' tastes. Kids who do not like black olives may eat green. If your kids hate onions leave them out. You may leave out the roasted red peppers and substitute Cheddar for feta cheese.

While the salad tastes good year-round, it tastes especially good in the summer, when fresh vegetables are available, and tomatoes taste like they are supposed to. Vegetable-Pasta salad is the perfect picnic dish. Just remember to keep it cold.

INGREDIENTS

2 cups small pasta (shells, rings, tubes, spirals), cooked

1/2 cup celery, chopped

1/2 cup English cucumber, chopped

1 cup frozen petite peas, defrosted

1 cup shredded carrots (from a bag)

3 scallions (white parts and green), thinly sliced

1/2 cup sliced black olives

7-ounce jar roasted red peppers, drained and chopped

2 tablespoons (or more) fresh basil, cut into narrow strips

4 ounces fat-free feta cheese

Dressing

4 tablespoons fresh lemon juice

3 tablespoons extra light olive oil

1 teaspoon salt-free lemon and pepper seasoning

1/2 teaspoon low sodium salt

Protein of Choice: 1 small can water-packed tuna, or 1 cup cooked shrimp, or 1 cup chicken cut into

bite-size pieces, or 1 cup ham, cut into bite-size pieces

METHOD

Make salad dressing and set aside. Put ingredients into a large bowl. Add your protein of choice and salad dressing. Marinate for at least three hours. Serve on lettuce leaves and garnish with lemon wedges. Makes 8 servings.

Cajun Bourbon Grilled Chicken Recipe

2007-06-27T02:31:00.002-07:00

I just put this simple recipe together and tested it yesterday. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.

While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you'd like). In "I'm Just Here for the Food," Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef's mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef's mixture was about 500%! It will take a little time to mix these, but if you do, you'll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.

Griff's Cajun Bourbon Grilled Chicken

Ingredients:

4 to 6 boneless and skinless chicken breasts

1 cup bourbon

1/2 cup canola oil

1/2 cup brown sugar

1/2 cup Worcestershire sauce

1/2 cup soy sauce

3 cloves minced garlic

2 to 3 tbsp. Griff’s American Creole Seasoning Mix (see below)

Instructions:

Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff’s American Creole Seasoning Mix (see below). Makes 4 to 6 servings.

Griff's American Creole Seasoning Mix

Ingredients:

4 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

1 tbsp. white pepper

1 tbsp. Lawry’s® seasoned pepper (or black pepper)

1 tbsp. celery seed

1 tbsp. dried oregano leaves

1 tbsp. dried basil leaves

2 tsp. kosher salt

2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)

Ice Cream Pie Recipe: Easy Strawberry Ice Cream Pie

2007-06-27T02:31:00.001-07:00

This frozen strawberry pie is so easy to make and delicious on a warm summer afternoon.

1 (3 oz.) package strawberry flavored gelatin
1 1/2 cups boiling water
2 cups fresh strawberries, sliced
2 cups vanilla ice cream, slightly thawed
1 1/4 cups boiling water
1 (9-inch) ready made graham cracker crust

Directions

Dissolve gelatin in boiling water. Gradually add in the vanilla ice cream. Stir until ice cream is melted. Put mixture into freezer and chill just until thick, but not firm (about 25 minutes).

Fold the strawberries into the ice cream mixture. Pour mixture into prepared pie crust. Chill for up to 3 hours, or until firm. Garnish with whipped cream and walnut halves.

=> Ice Cream Pie Recipe: Easy Lemonade Ice Cream Pie

Here’s a new way to enjoy the taste of cool, refreshing lemonade. For a delicious variation, you can substitute the lemonade for limeade.

1 quart vanilla ice cream, softened
1 (6 oz.) can frozen lemonade concentrate
1 (8 oz.) container frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust

Directions

Preheat oven to 350 degrees.

Bake the pie crust for 8 to 10 minutes, until it is a light brown color. Allow crust to cool. Set aside.

In a large bowl, combine the ice cream, lemonade and whipped topping. Mix until nice and creamy. Pour into the pie crust. Place in freezer for 30 to 60 minutes.

=> Ice Cream Pie Recipe: Orange Dream Ice Cream Pie

This pie tastes a lot like the orange creamsicle pops of your youth. Each bite reminds you of a lazy, warm summer day.

1 pint vanilla ice cream, softened
1 pint orange sherbet, softened
2 cups whipped topping
1 (11 oz.) can mandarin oranges
2 tablespoons coconut, toasted
1 (9-inch) prepared graham cracker crust

Directions

Spread softened ice cream into prepared crust. Spread softened sherbet over the ice cream. Freeze pie for up to 3 hours, or until firm. Take pie out of freezer and add whipped topping on top. Freeze for another 30 minutes.

Before serving, remove pie from freezer and garnish with mandarin oranges and sprinkled toasted coconut.

=> Ice Cream Pie Recipe: Banana Split Ice Cream Pie

Here’s a winning recipe for making ice cream pie that will take top prize with your family and friends. It features strawberry ice cream, bananas, pineapple, nuts, cherries and a chocolate crust.

2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 oz.) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup walnuts, chopped (or use almonds)
1 (9-inch) chocolate cookie crumb pie crust (you can use a prepared crust instead)
1/4 cup maraschino cherries (optional)
Chocolate syrup (optional)

Directions

To make pie crust from scratch: Crush chocolate cookie crumbs and mix them with 1/4 cup melted butter or margarine. Press crumb mixture into a 9-inch pie plate.

Place sliced bananas in bottom of pie crust. Spread the strawberry ice cream over bananas, evenly. Next, add the pineapple.

In a bowl, whisk the cream until peaks form. Spread whipped cream on top of the pie. Sprinkle with nuts. Freeze pie for up to 3 hours, or until firm. Garnish with cherries. Drizzle chocolate syrup on top.

=> Ice Cream Pie Recipe: Pumpkin Ice Cream Pie

This frozen pumpkin pie is a very pretty pie to serve for a holiday meal. You’ll definitely get repeated requests for this one.

Pie Crust

1 1/2 gingersnap cookies, crushed
1 tablespoon sugar
1/4 cup butter, melted

Pie Filling

1 cup pumpkin puree
1 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened

Directions

Preheat oven to 300 degrees.

Pie Crust

In a bowl, combine gingersnap crumbs and the 1 tablespoon of sugar; mix well. Stir in the melted butter. Press mixture into a 9-inch pie shell. Bake crust for 15 minutes. Let cool. Place crust in freezer for 1 hour so that it is nice and firm. Take pie shell out of freezer and make pie filling.

Pie Filling

In a medium bowl, combine pumpkin, remaining sugar, salt, ginger, cinnamon and nutmeg. Mix completely. Fold in the whipped topping.

Spread the softened vanilla ice cream in the bottom of the pie crust. Pour pumpkin pie mixture on top of ice cream. Freeze pie for up to 2 hours, until firm. Garnish with whipped topping and gingersnap cookies.

Chocolate Ice Cream Recipe - Homemade Chocolate Ice Cream Recipe

2007-06-22T03:25:00.001-07:00

Chocolate lovers – this is some of the best home made chocolate ice cream you’ll ever taste. You’ll be proud that you made it all by yourself.

3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolks, beaten lightly
2 oz. semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Directions

In a saucepan, combine the sugar, milk, salt and cocoa powder. Cook over medium heat, stirring constantly. Bring mixture to a simmer.

Place the egg yolks into a small bowl. Gradually stir in 1/2 cup of the hot chocolate mixture. Pour egg and chocolate mixture into the saucepan. Heat until thick but don’t bring to a boil.

Remove pan from heat and stir in the chopped chocolate. Keep stirring until all of the chocolate is melted. Pour chocolate mixture into a chilled bowl and refrigerate for two hours, until ice cream is very cold, stir occasionally.

After the chocolate mixture has cooled completely, stir in the cream and vanilla extract. Pour into an ice cream canister or maker and follow manufacturers instructions.

=> Home Made Ice Cream Recipe: Easy Strawberry Ice Cream Recipe

You won’t believe how delicious this frozen strawberry tastes! If you love strawberry ice cream, you owe it to yourself to make this marvelous treat.

24 oz. frozen sweetened strawberries, cut up into large chunks
1/2 cup sugar
1 tablespoon sugar
1 1/2 cups heavy cream

Directions

Place the frozen strawberries into a blender. In a bowl, whisk the sugar into the cream. With blender on mediuim speed, slowly add the cream through the open lid. Blend until mixture is nice and smooth and berries are broken up into small pieces.

Pour strawberry mixture into a shallow pan and freeze for 2 hours, until ice cream is firm.

=> Home Made Ice Cream Recipe: Peanut Butter Ice Cream Recipe

This free ice cream recipe is so good, you’ll be tempted to offer your very own brand of homemade gourmet ice cream. Pour a little chocolate syrup on top and mmm . . . a must for peanut butter lovers.

4 cups half and half cream
3 cups nonfat dry milk
3 cups milk
1 1/2 cups sugar
1 1/2 cups peanut butter
4 teaspoons vanilla extract

Directions

In a saucepan, combine the half and half cream, dry milk, and regular milk and cook over low heat. Heat thoroughly, stirring constantly, until dry milk is dissolved. Remove pan from heat.

Stir in the vanilla. Let mixture cool. Refrigerate until chilled.

Pour mixture into a blender and blend until smooth. Pour into an ice cream maker and follow manufactuere’s instructions.

=> Home Made Ice Cream Recipe: Banana Ice Cream Recipe

This is a very creamy banana ice cream, you’ll enjoy it.

1 quart half and half cream
1 can condensed milk
1 tablespoon vanilla
4 bananas, mashed
milk

Directions

In a bowl, combine the half and half cream, condensed milk and vanilla. Stir until mixure is smooth. Add in the bananas and the milk; mix completely. Pour into an ice cream maker and follow manufactuere’s instructions.

Free Recipe for Homemade Ice Cream - Green Tea Ice Cream Recipe

2007-06-22T03:22:00.000-07:00

Green tea ice cream is a unique and refreshing change from the regular ice cream flavors. It’s commonly served in Asian restaurants.

1/3 cup water
1/3 cup sugar
2 teaspoons powdered green tea
1 cup heavy cream
1 cup light cream

Directions

In a saucepan, combine the water and sugar. Cook over low heat, stirring constantly, until the sugar melts. Simmer the mixture for 5 minutes.

In a bowl, mix together 1 teaspoon of the sugar water with the powdered green tea. Add green tea mixture to the saucepan and stir until all is completely mixed.

Add the heavy cream and the light cream and stir until well mixed. Pour mixture into an ice cream maker and follow manufactuer’s directions.

=> Free Recipe for Homemade Ice Cream: Cool Lemon Ice Cream Recipe

Like any recipe for making ice cream, this recipe can be adjusted to your own personal tastes. Some like it sweet, and some like it a little bit tart – whichever way you make this ice cream, it’ll be delicious.

2 1/2 quarts half and half cream
2 1/2 cups sugar
1 cup fresh squeezed lemon juice
1 tablespoon lemon rind

Directions

Combine ingredients in a bowl and stir until completely blended. Refrigerate overnight. Pour mixture into an ice cream maker and follow manufactuer’s directions.

=> Free Recipe for Homemade Ice Cream: Creamy Coconut Ice Cream Recipe

You put the lime in the coconut and shake it all up . . . oh wait. That’s for another recipe. Still, you’re taste buds will be singing a happy tune when you enjoy a spoonful of this creamy confection.

1 cup milk
1 (14 oz.) can Cream of Coconut (do not use coconut milk)
1 1/2 cups heavy cream or half and half cream
1 1/2 cups sweetened flaked coconut (optional)
1 teaspoon vanilla (optional)

Directions

In a blender or food processor, combine the milk and cream of coconut. Blend until completely mixed. Stir in the cream or half and half, the flaked coconut and vanilla (if you are using it).

Pour mixture into an ice cream maker and follow manufactuer’s directions.

=> Free Recipe for Homemade Ice Cream: Magnificent Mango Ice Cream Recipe

You’ll be doing the mango tango after tasting this refreshingly tropical ice cream.

1 (32 oz.) jar mangos
2 cups sugar
1 cup sour cream (optional)
1 can sweetened condensed milk
1 pint heavy cream or half and half
1 quart milk

Directions

In a blender or food processor, combine the mangos, mango juice, sugar, sour cream, condensed milk, heavy cream or half and half and milk. Blend until completely mixed. Pour mixture into an ice cream maker and follow manufactuer’s directions.

American Grilled Dry Rubbed Chicken

2007-06-18T22:52:00.002-07:00

Wow! I didn't know what to cook for dinner last Saturday (it was my turn in the kitchen), so I studied up on some dry rubs, BBQ sauces and techniques on grilling chicken. I experimented a bit and added what I thought would be good. I came up with my own dry rub recipe and lemon BBQ sauce recipe--and some danged good grilled chicken--not bad for a day's work!

Ingredients:

4 boneless chicken breasts, skinned

12 oz. beer

1/4 cup soy sauce

1/4 cup canola oil

2 tbsp. brown sugar

1 tbsp. dried parsley flakes

2 cloves minced garlic

2 tbsp. Griff’s American Dry Rub (see below)

1 batch Griff’s Lemon BBQ Sauce (see below)

Instructions:

In a large, deep dish, mix the beer, soy sauce, oil, brown sugar, parsley and garlic. Then add the chicken breasts. Cover and refrigerate for a few hours. Remove from the refrigerator and pour off the marinade. Rub about 1 tbsp. of Griff’s American Dry Rub (see below) into the chicken. Take your time and make sure all the nooks and crannies have been exposed to the rub. Cover and refrigerate for several more hours. Grill the chicken. Sprinkle about 1 tbsp. of Griff’s American Dry Rub on chicken as you grill it. Grill both sides of chicken. Just before chicken is finished grilling, baste liberally with Griff’s Lemon BBQ Sauce (see below).

Griff’s American Dry Rub:

1 tbsp. kosher salt

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. chili powder

1 tsp. paprika

1 tsp. Lawry’s® seasoned pepper (or black pepper)

1/2 tsp. cayenne pepper

Mix these ingredients together in a small bowl. Save in an empty spice container and rub and/or sprinkle on anything you grill!

Griff’s Lemon BBQ Sauce:

1/3 cup ketchup

1/4 cup butter

1/4 cup cider vinegar

1/4 cup lemon juice

2 tbsp. Worcestershire sauce

2 tbsp. soy sauce

2 tbsp. yellow mustard

1 tsp. Louisiana hot sauce

Mix these ingredients together in a small saucepan and slowly bring to boil. Reduce heat and simmer until sauce thickens a bit. Remove from heat and let stand. This can keep for several days if refrigerated.

A Great Baked Potato Recipe

2007-06-18T22:52:00.001-07:00

What makes a great baked potato recipe? Is it that it is full of flavor that burst out of your mouth as soon as you take that first forkful? Or is it perhaps the quality of the ingredients that you buy from your local grocer? I like to think it’s a combination of all of that, and being able to find the best baked potato recipe is of upmost importance before cooking, which is why I’m here today to introduce you to a few little tips of mine, some that I've always adored yet never shared before.

To ensure your baked potato is at the highest quality, the correct potatoes must be used. Potatoes that are of the wrong type may produce flavors that you do not want in your food and will often take away greatly from the overall quality of the package. One of the best picks for potato is the Russet; though ensure it is of a good quality, with a nice even brown tone and no green tinge. Also when cooking a large batch of baked potatoes, try to get potatoes of a similar size and shape, this will ensure that the potatoes cook evenly, making sure that some don't burn quickly while others take forever to cook.

Preparation is a critical step to creating the best baked potatoes. To prepare the potatoes, be sure to scrub them clean of dirt and run them under cold running water to ensure they are completely clean and free from both dirt and germs. After washing, dry the potatoes thoroughly with a serviette or similar item. Before placing the potatoes in the oven, prick them several times with a fork to allow steam to escape from the potato so it doesn't explode in your oven.

To ensure the potato has a good soft skin, give it a rub with some butter or olive oil before backing. The best temperature to bake medium sized potatoes at is approximately 45 minutes at 375 degrees Fahrenheit (190 degrees Celsius). When baking, don't wrap the potatoes in aluminum foil, as this will cause your baked potato to taste more like they’ve been boiled than baked.

A Great suggestion I learnt from a friend years back to really create great tasting baked potatoes, is to bake the potato once slightly, then stuff the potato with the ingredients you'd like inside, such as bacon and cheese on top, then bake the potato again in the oven until it’s a lovely golden brown color.

Finally the very best way to ensure your potatoes are absolutely perfect is to make them with love, a love for cooking and a love for delicious baked potato recipes.

Copper River Salmon - What Makes Them So Popular?

2007-06-12T05:18:00.002-07:00

On the morning of May 15th, 32,000 pounds of Copper River salmon arrived at the Seattle-Tacoma airport just after sunrise. Alaska is expected to deliver over 160,000 pounds of the delicacy on eight different flights across the country. Depending on this season’s catch, Alaska Airlines alone would be flying more than 26 million pounds of Copper River salmon this year.

Copper River salmon at the beginning of the fishing season can easily cost over twenty dollars per pound, tapering off a little as the season progresses. So what makes Copper River salmon so tasty and good?

The Copper River is one of the longest and most rugged rivers in Alaska. It cuts through the Chugach mountains and stretches for three hundred miles through glacier-fed waters full of hard charging rapids.

Every May, around the 15th, the first salmon of the season return to the rivers and streams of Alaska. The Copper River salmon is one of the first. Because the Copper River salmon’s journey is so long, their bodies store up extra fats and oils to survive the entire trip. It is this high fat and oil content that make the Copper River salmon so tasty and popular.

The Copper River salmon is a bright silvery salmon with red flesh, a firm texture, and a very rich flavor.

The fat eaten from fish, like salmon, is filled with Omega 3 fatty acids, which are a group of fats necessary for a healthy diet. Some of the health benefits of the Omega 3 fats include: protection against heart disease and stroke, aid in the proper development and functioning of the brain and nervous system, and prevention of arthritis and migraine headaches. Copper River salmon, because of their high oil content, have an even higher amount of Omega 3 than most other salmon.

Recipe for Copper River Salmon:

Simple Pan-Roasted Salmon-Serves 2-4

When you have a great tasting fish like the Copper River salmon, you don’t need to add a lot of fancy seasonings. You should try to buy your Copper River salmon between May through early July for best flavor.

INGREDIENTS:
• 2-pound piece of center cut fresh salmon fillet
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• Salt and fresh ground pepper
• 3-4 tablespoons water
• Fresh lemon wedges
• Fresh basil
• ½ of a large red onion, thinly sliced

1. Rinse the fish and pat it dry. Remove any tiny bones you find.
2. Heat the olive oil and butter together in a straight-sided sauté pan over medium high heat. Lightly salt and pepper the fish on both sides. Slip it into the pan, skin side down. Sear it for approximately 2 minutes.
3. Turn the fish over with 2 spatulas and sear for 2 minutes on the other side. Spread all of the onions around the fish, and turn the heat to medium low, cover the pan and cook about 6 minutes, turning midway through cooking, or until the salmon is just firm when pressed (the meat should be barely opaque near the center).
4. While it’s cooking sprinkle fresh basil over the fish.
5. Remove the fish from the pan and keep it warm. Turn heat to high and cook onions until limp. Add a little water (3-4 tablespoons) to the pan to scrape up any brown bits on the bottom of the pan. Pour the pan juices and onion over the salmon.
6. Serve with lemon wedges and a nice Pinot Noir.

Memorial Day Recipes To Help Make Memories

2007-06-12T05:18:00.001-07:00

My family and I know that "Old Glory" does not wave by accident. We have lost loved ones to war. Memorial Day is special.

Memorial Day is for remembering the sacrifices made by others - for us - for our continued freedom. But I believe the day should also be used to create new memories.

Having lost family to war, I believe I am able to put this particular holiday in perspective. It is a day, in fact an entire weekend, for us to accomplish two things: remembering and appreciating the ultimate sacrifice made by others and exercising those won freedoms in a way that creates fond memories with those we still have to love.

Memorial Day should certainly be more meaningful than simply a three day weekend or mini vacation. It is a sacred day of remembrance ...but it should also be a time for the living to celebrate each others company while time permits. I especially like to totally surround myself with family and friends on this day, or even on this entire weekend, to celebrate what we (still) have because of those who gave their lives.

Memorial Day was born out of the horror of war - first the Civil War - and now for all those who have departed as a result of war. The purpose of this holiday may seem to be fading from some peoples' consciousness. Is it now simply a three day vacation? Is it simply the unofficial start to summer and the barbecue season? Is it an excuse to go shopping since many businesses promote Memorial Day sales? Has the original meaning of the day been lost?

My family and I know that "Old Glory" does not continue to wave by accident. We take time throughout the Memorial Day weekend to remember the fallen. We go to the cemeteries and place the flags. Old Glory flies at half mast at home. We tell stories, some sad - some happy, about those that cannot be at our family party. We remember them with reverence.

We also remember my first husband's last words as his Cobra helicopter was on fire and about to explode: "Tell my family I love them. Tell them to live for me."

So ...my family and I celebrate our freedom - and life. We live our lives together. We do this best by being together and enjoying great recipes and the food they create.

One of the things my family and I do is talk about how to support our troops today. We put together a "care package" or two or three or four. We send the packages to soldiers somewhere in this world. We don't care where they are stationed or what branch of the service they serve.

As one soldier wrote recently, "All soldiers need the simple knowledge of one thing...someone must want them to come home. If a soldier has that...they may be able to make it through anything!!!!"

After the package(s) are wrapped and sent, we do as ordered by our missing loved ones - we celebrate with food and beverage and memories - and we create new memories to be enjoyed forever (see link below). What a gift they have given us!

Now You Enjoy! Live your lives well, celebrate and ...remember. These Memorial Day Recipes will help guarantee you and your family a memorable day.

Lamb Recipes - Casserole of Lamb and Mushrooms & Crumbed Lamb Chops with Herbs

2007-06-07T04:45:00.001-07:00

Casserole of Lamb and Mushrooms

Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering.

Ingredients
25ml oil
1kg lamb knuckles in 2,5cm slices
Salt and milled black pepper
1 large onion, chopped
2 cloves garlic, crushed
300g mushrooms, wiped and sliced
1 sprig fresh rosemary needles, chopped
35ml flour
250ml seasoned stock
100ml red wine
5ml Worcester sauce
25ml tomato paste
1 bay leaf

Method
Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs

Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.

Ingredients
1kg chops
200ml plain drinking yoghurt or buttermilk
5ml dried thyme
5ml dried marjoram
10ml garlic salt
10ml prepared mustard
375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed

Method
Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.

Cooking with Applesauce

2007-06-07T04:44:00.000-07:00

When I think of applesauce I think of a childhood memory. My mom used to buy the applesauce with cinnamon in it. Until I was a teen, I thought all applesauce was dark in color and had a cinnamon flavor. I still smile when I see the small servings of cinnamon flavored applesauce in the market, knowing that other moms are also giving their kids this yummy treat.

I love to use applesauce when cooking. I’ll share a few recipes that I enjoy using applesauce:

Cookies Made with Applesauce
2 3/4 cups flour
1 1/2 cups brown sugar, packed
3/4 cup applesauce
1/2 cup shortening
1/2 -3/4 cup chopped nuts (optional)
1 small package chocolate chips (I always prefer milk chocolate)
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon cloves
Combine all ingredients and mix well. Drop dough by level tablespoonfuls two inches apart on an un-greased baking sheet. Bake 10 minutes at 350 degrees or until done.

And what about Applesauce Chicken?

1 fryer, cut up into 8 pieces
1 medium onion, finely chopped (about 3/4 cup)
1 cup unsweetened applesauce
1 cup ketchup
1/4 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons light brown sugar, packed
1 tablespoon Worcestershire sauce
Pepper to taste

Heat the oil in a saucepan over medium-high heat. Add onion and cook about 5 minutes. Onion should be soft. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened.

Arrange chicken in casserole dish. Pour most of the sauce over the chicken leaving enough to baste once during cooking. Bake in 350 degree oven until chicken is done.

I love quick breads. These are loafs made in a loaf pan, without yeast. They are quick and easy to make and require no rising time.

Applesauce Bread

2 1/2 cups Bisquick
1 cup applesauce
1/3 cup sugar
1/4 cup butter
2 eggs, beaten
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Note: Try both sweetened and unsweetened applesauce. Try Splenda, instead of sugar. Try cinnamon applesauce and omit the teaspoon of cinnamon. If you like nuts, add some chopped up nuts to the recipe. There are so many variations on making this quick bread.

Mix all ingredients together. Beat well, medium speed about 2 minutes. Pour into loaf pan and cook about 55 minutes at 350 degrees. Insert toothpick into center of cake. Toothpick should come out clean.

Enjoy these 3 recipes, using applesauce as a main ingredient.

Bon Appetite!!

Imitation Crab Recipe - Imitation Crab Salad Recipe With Pasta

2007-05-25T05:46:00.000-07:00

Here is an imitation crab recipe that’s fast and easy to make for a quick lunch, picnic, or potluck. If you want, you can substitute the peas for broccoli, either way, it’s a delicious healthy crab salad recipe to eat as a one-dish meal or side dish. You have your choice of making it with pasta or with tangy sourdough bread.

1 cup small sea shell pasta
1 cup celery, cut into small pieces
1/2 cup ripe olives, sliced
1/2 teaspoon coarse ground black pepper
1 cup mayonnaise
3 1/2 tablespoon cream
1 medium onion, diced
3/4 cup frozen peas, thawed
1/2 pound imitation crab meat, cut into small pieces
1 cucumber, cut into bite sized chunks
1 tablespoon sugar

Directions

In a medium sized bowl, combine the mayonnaise, cream, sugar and pepper together. Mix in onions, peas, crab meat, and cucumber. Salt and pepper to taste Garnish with tomato wedges. Refrigerate before serving.

If you like thick, crusty bread then this is a nice variation on the usual crab salad.

Imitation Crab Salad with Sourdough Bread

6 eggs
1/2 loaf sourdough bread, cubed
1 pound imitation crab meat, flaked
3 stalks celery, chopped
1/2 small onion, chopped
1 cup mayonnaise
2 tablespoons sour cream
salt and pepper

Directions

Boil eggs, remove shell and chop. Trim crust edges from bread and cut into small cubes. In a large bowl, combine all ingredients, mixing thoroughly. Refrigerate before serving.

If you’re counting calories, here’s a lighter version that’s very tasty.

Light Imitation Crab Meat Salad

1 (8 oz.) package imitation crab meat, thawed
1/2 cup celery, sliced thin
1/3 cup mayonnaise or low calorie mayonnaise
2 tablespoons minced onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a medium bowl, combine crab meat and celery. Mix in mayonnaise, onions, salt, pepper, and lemon juice. Chill for 2 hours before serving.

Tasty Vegetarian Recipes

2007-05-25T05:45:00.001-07:00

Vegetables are important protective food and highly beneficial for the maintenance of health and prevention of disease. They contain valuable food ingredients like vitamins, minerals and fiber which can be help build up and repair the body. Here are two great vegetarian recipes for all of you moms who cannot get their children to eat vegetables and all those vegetarians who are tired of salad.

To make VEGETABLE CASHEW KEBAB you’ll need following ingredients:

2 medium potatoes – chopped
2 small onions – chopped
¾ cup peas
1 cup cauliflower florets
1” piece ginger – crushed
5-6 garlic flakes – crushed
1 green chili – finely chopped
2 tsp tomato sauce
1 ½ tsp salt
2 tbsp chopped fresh cilantro
10 – 12 cashew nuts – finely chopped
4 tbsp croutons

Cook potatoes, peas, onions and cauliflower with 1 cup water. Drain the excess water and mash the vegetables.

Add ginger, garlic, green chilies, and salt and tomato sauce to the mashed vegetables. Add croutons, cashew nuts and cilantro. Break off small balls of the vegetable mixture and pat them into flat circular shapes about ½” thick, with the palms of your hands.

Heat 4 – 5 tbsp oil in a frying pan and fry gently over medium heat, turning once. Remove on a kitchen towel to remove excess oil and serve.

To make TAPIOCA AND POTATO FRIES you’ll need the following ingredients:

2 medium potatoes – chopped
1 cup tapioca pearls
2 tbsp fresh chopped cilantro
½ cup powdered peanuts
1 green chili – finely chopped
1 tsp salt

Soak the tapioca pearls in warm water for 3 hours.

Cook and mash the potatoes. Add tapioca, cilantro, peanuts, cilantro, green chili and salt. Break off small balls of the vegetable mixture and pat them into flat circular shapes about ½” thick, with the palms of your hands.

Heat 4 – 5 tbsp oil in a frying pan and fry gently over medium heat, turning once. Remove on a kitchen towel to remove excess oil and serve.

Easy Deviled Egg Recipe - Easy Deviled Egg Recipe with Mustard

2007-05-25T05:44:00.001-07:00

12 hard boiled eggs, cooled
1 teaspoon dry or 2 teaspoons prepared mustard
Dash pepper
1/3 cup mayonnaise or sour cream
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
Paprika

Directions

Remove eggs from shell and cut lengthwise in half. Remove egg yolks and place yolks in a small bowl. Mash up the yolks with a fork and add the remaining ingredients, except for the paprika.

Use either an electric mixer or a fork to beat egg mixture until nice and fluffy. Spoon (or use an icing bag for a more decorative filling) egg mixture into egg white shell halves. Sprinkle the paprika on top. As an alternative garnish, use fresh parsley.

=> Light Deviled Eggs

12 hard boiled eggs, cooled
3/4 cup northern beans
1/3 cup low fat or fat free mayonnaise
1 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon turmeric or 2 drops of yellow food coloring
Dash pepper
1 tablespoon vinegar
1/2 teaspoon Worcestershire sauce
Paprika or fresh parsley

Directions

Chop up boiled eggs and remove yolks. Cut white shells in half lengthwise. Put 6 egg yolks in a food processor or blender (store remaining yolks for future use). Add remaining ingredients, except paprika or parsley.

Blend egg mixture until smooth. Spoon or pipe yolk mixture into white egg halves. Sprinkle with paprika or fresh parsley.

If you are making the eggs on a plate and then planning to transfer them into a container, be careful to let the eggs cool down first. The white egg shells can break apart easily when they are warm.

You might want to invest in an egg plate – it’s a ceramic plate that has holes where you place individual deviled eggs. You can prepare and serve the eggs right in the egg plate.

Hot Crab Dip Recipe: Cheesy Hot Crab Dip Recipe

2007-05-25T05:43:00.000-07:00

If you’ve never enjoyed the enticing flavors of a savory hot crab dip, then here’s your chance to try it out. This is a great hot crab dip recipe that uses canned crab meat (you can also use frozen), which makes it quick and easy to prepare.

If you are making this for a party, instead of a pie pan, you can use a nice baking dish, which will make it ready to serve for your guests. I guarantee that when you plop this wonderfully delicious dish down on the table, people will really enjoy it - many will ask you for the recipe.

2 tablespoons margarine or butter
1/2 cup chopped red bell pepper
2 tablespoons sliced green onions
1 garlic clove, minced
2 tablespoons flour
1/4 teaspoon white pepper
1 cup milk
1/4 cup grated parmesan cheese
1/2 cup canned crab meet (or you can use frozen)
1/4 cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees.

Grease a 9-inch pie pan. Over medium heat, melt the margarine in a skillet. Add in the bell pepper, green onions, and the garlic. Cook for 2 to 3 minutes, stirring constantly, until vegetables are nice and tender.

Stir in flour and bell pepper and let cook for 1 minute. Gradually add in the milk. Cook mixture until it boils; stir constantly. Next, mix in the parmesan cheese.

Remove pan from heat and fold crab meat into mixture. Pour mixture into the greased pan and sprinkle the cheddar cheese on top.

Bake for 10 to 15 minutes until completely heated. Serve with crackers or toasted bread rounds.

Simple No Bake Chocolate Macaroon Recipe

2007-05-25T05:41:00.000-07:00

This recipe was a favorite of my sister and I. We loved it when my mom would make these. When we were old enough to cook, the house always smelled like chocolate macaroons. I think we made this recipe about a couple of times a week. They are very easy to make and super yummy to eat! Another thing I like about this recipe is that you don't use a lot of dishes, so clean-up is a breeze as well. These cookies are great if you are in a pinch and need to make something delicious in a hurry. Another great thing is the ingredient list is very short and most things I'm sure you will be able to find in your very own kitchen.

I hope you enjoy making these macaroons as much as I know you will enjoy eating them.

What you need to make the macaroons:

2 cups granulated sugar
1/2 cup butter
1/2 cup milk
6 tbsp cocoa
1/2 cup fine shredded coconut
3 cups oatmeal

1-2 cookie sheets waxed paper

1. Combine the first four ingredients together in a large pot and bring to a boil for about 2-3 minutes, stirring constantly.

2. Take pot off of stove and add the coconut and oatmeal. Mix until everything is coated.

3. Place on a wax paper lined cookie sheet by heaping tablespoon-fulls. To have these cookies ready quickly, cool in refrigerator, or leave and let cool to room temp.

Great Different Pineapple Smoothies - Erase Winter Colds With Pineapple

2007-05-17T03:39:00.003-07:00

Erase winter colds with Pineapple. This sweet tropical fruit contains Bromelain, an enzyme that eases congestion and suppresses coughs associated with Bronchitis and other respiratory ailments.

PINEAPPLE BUTTERMILK SMOOTHIE

You can throw just about anything in a fruit smoothie to enhance its flavor such as honey, tofu, jams, any combination of fruits, peanut butter, juices, etc., but keep in mind it will effect the nutritional values.

20 ounces unsweetened pineapple chunks
1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons liquid sweetener
Mint leaves--optional

Drain pineapple, reserving 1/2 cups juice. Freeze pineapple chunks. Place juice, buttermilk, vanilla, sweetener and frozen pineapple into a blender container.

Blend until smooth. Pour into glasses and garnish with mint if desired.

PINEAPPLE YOGURT WHIRL

6 ounces can pineapple juice concentrate, thawed
1/2 cups water
1/2 cups skim milk
8 ounces carton vanilla yogurt
2 tablespoons sugar
1 1/2 teaspoons vanilla
2 cups ice cubes

Pineapple wedges, for garnish

In a blender container, combine the pineapple juice concentrate, water, milk, yogurt, sugar, and vanilla.

Blend mixture until smooth. With the blender running, add ice cubes slowly through the opening in the lid and blend mixture until slushy.

Pour into tall glasses and decorate each serving with fresh pineapple wedge.

PINEAPPLE CARROT SMOOTHIE

1/2 cups pineapple chunks
1 cup soy milk, any flavor
1 carrot, peeled and sliced
1/3 cups pineapple juice
1-1" piece ginger, peeled and minced
Honey to taste

Place all ingredients in blender container and blend until everything is smooth.

Try These Pear Smoothies - Reduce Caloric Intake By Eating Pear Fruit- Enough To Lose 5 Pounds Month

2007-05-17T03:39:00.001-07:00

Studies at the Smell n Taste Treatment Research Foundation in Chicago reveal that inhaling sweet scents like the arome of prickly Pear activates the brain's satiety center, reducing caloric intake enough to lose 5 pounds monthly.

One more reason: Savoring the refreshing flavor of prickly Pear is a delicious way to put a smile on your face. Researchers at the University of Vienna Austria discovered that the Pectin in this plant slows carbohydrate absorption so glucose enters the bloodstream more slowly. The result: Blood sugar levels remain steady, preventing the mood swings that come with spikes n dips. - First Magazine

Here are 2 super great Pear Smoothies:

PEAR AVOCADO SMOOTHIE

1 large pear, chopped
1/2 cups green grapes
1/4 avocado
2 teaspoons honey
1 teaspoon lemon juice

Blend and top with chopped pecans

PEAR RASPBERRY SMOOTHIE

2/3 cups soy milk
1/4 cups dole country raspberry concentrate
3 ripe pears, cored
12 ice cubes

Place soy milk (or your choice of any other milk or non-dairy substitute) and all remaining ingredients in blender in order given.

Blend until smooth and creamy.

You can throw just about anything in a fruit smoothie to enhance its flavor such as honey, tofu, jams, any combination of fruits, peanut butter, juices, etc., but keep in mind it will effect the nutritional values.

You'll save lots of money by making smoothies instead of buying expensive protein bars, which usually have lots of additives and usually taste like chalk.

Good to Know: Raspberries : The super champion of fiber, just 1 cup of these berries meets over 40% or your daily value. 1 cup = 8 grams

Prevent Varicose Veins - Blueberries Boost Enegizing Blood Flow Try These Great Blueberry Smoothies

2007-05-17T03:34:00.001-07:00

Prevent Varicose veins: Blueberries boost enegizing blood flow, are rich sources of Vitamin C that enhances anti-infalmmatory bioflavonoids which improve vein elasticity to increase blood flow in the extremities, a recent study finds.

Try these great Healthy Blueberry Smoothie: Blueberry Smoothie and Banana Blueberry Smoothie

BLUEBERRY SMOOTHIE

You can throw just about anything in a smoothie to enhance its flavor such as honey, tofu, jams, any combination of fruits, peanut butter, juices, etc., but keep in mind it will effect the nutritional values.

1/2 bag of frozen blueberries
2 tablespoons blueberry preserves
7 or 8 ice cubes
1 1/2 cups of soymilk
1 banana

This is super easy. Just toss everything into a blender, switch to the highest setting, and let fly until you stop hearing ice cubes crunching and everything is fairly smooth.

There are an infinite number of variations on this using different combinations of fruit and jam.

You might also consider adding protein powder, ground flax seed, or any other supplement that strikes your fancy.

It's best to wait until near the end, and just blend long enough to mix the protein powder of whatever in.

You can also substitute apple juice for the soymilk to create a tangier concoction.

BANANA BLUEBERRY SMOOTHIE

2 bananas
1/2 cups blueberries
1 cup plain yogurt

Peel bananas, slice and place on a cookie sheet. Put in freezer and freeze until solid. Remove from freezer and place in blender. Slice berries and add to blender. Pour in yogurt. Blend until smooth. Pour into glass and serve.

Sidestep Midday Drag - Sweet Potato is High in Fiber Try this Sweet Potato Smoothie

2007-05-17T03:33:00.001-07:00

Sidestep Midday Drag: Sweet Potato is high in fiber and rates low in the glycemic index, meaning it converts into glucose slowly. According to Robert Pastore, a clinical nutritionist in New York City, "This keeps the blood sugar balanced, which provides a continual source of energy and stabilizes mood". With it's candylike flavor, it's a surefire way to keep your sweet tooth satisfied.

SWEET POTATO SMOOTHIE

You can throw just about anything in a fruit smoothie to enhance its flavor such as honey, tofu, jams, any combination of fruits, peanut butter, juices, etc., but keep in mind it will effect the nutritional values.

2 medium-size sweet potatoes (about 2 cup)
1 tablespoons brown rice syrup
1 tablespoon sucanat
1 teaspoon vanilla flavoring
1/4 to 1/2 teaspoons butterscotch flavoring
2 to 2 1/2 cups water
2 ice cubes (opt. )
2 teaspoons sesame tahini (ethnic food department)

Bake sweet potatoes until tender. Let cool (in refrigerator when not too warm). Peel skins sweeteners and flavorings.

Begin blending. After several seconds of blending, stop the unit and mix the ingredients, if necessary, using a long utensil.

Reblend to a creamy consistency.

Serve warm or chilled.

You'll save lots of money by making smoothies instead of buying expensive protein bars, which usually have lots of additives and usually taste like chalk.

Also Try these Tropical Smoothies: TROPICAL STRAWBERRY SMOOTHIE,TROPICAL FRUIT SMOOTHIE and TROPICAL FLING SMOOTHIE

TROPICAL STRAWBERRY SMOOTHIE

1 cup guava nectar
1 cup pineapple chunks
3/4 cups frozen peaches
3/4 cups frozen strawberries

Pour guava nectar into the blender first. All fruit goes into blender at one time. Put cover on and blend until smooth.

TROPICAL FRUIT SMOOTHIE

1 cup frozen honeydew melon
1 cup frozen mango
1 frozen banana
1 cup plain yogurt
8 ounces peach nectar

Blend until smooth. Serves two.

TROPICAL FLING SMOOTHIE

1/2 cups each ripe pineapple and mango, cut up
1/2 cups milk
1/2 cups plain yogurt
2 teaspoons fresh lime juice

Process ingredients in blender or food processor until smooth and sweeten to taste.

Raspberry Smoothies - Super Champion Of Fiber, Just 1 Cup Meets Over 40% Or Your Daily Value Needed

2007-05-17T03:30:00.000-07:00

Raspberries : The super champion of fiber, just 1 cup of these berries meets over 40% or your daily value. 1 cup = 8 grams

Try these super Raspberry Smoothies:

RASPBERRY BANANA SMOOTHIE

2 bananas, peeled and sliced
1 1/2 cups pineapple juice
1 packet vanilla low-fat yogurt (8ounces)
1 cup fresh or frozen raspberries

Place the bananas in a single layer on a baking sheet, freeze until hard. Combine the bananas, pineapple juice, yogurt and raspberries in the container of an electric blender, process until smooth.

Serve immediately.

RASPBERRY BLAST SMOOTHIE

2 cups fresh or frozen red raspberries
1 cup nonfat or 1% milk
3 tablespoons red raspberry preserves
4 ice cubes
2 scoops plain or vanilla soy protein powder

Combine ingredients in blender. Cover and blend at high speed for about 1 minute.

RASPBERRY WATERMELON SMOOTHIE

2 cups seeded watermelon chunks
1/2 pint raspberries
1 cup ice cubes
1 tablespoon Sugar

Put all ingredients in blender. Set to blend. Blend until all ingredients have blended and there are no chunks of ice left.

RASPBERRY ORANGE SMOOTHIE

2 cups milk
2 cups plain yogurt
2 cups fresh raspberries (other berries may be substituted)
1 cup frozen orange juice concentrate
1 cup ice cubes
1 teaspoon vanilla extract

Combine all ingredients in an electric blender and process until smooth.

RASPBERRY PEACH SMOOTHIE

1 cup low-fat peach yogurt
3/4 cups peach nectar
1/2 cups fresh raspberries, frozen
1 1/2 cups diced fresh peaches, frozen

Combine yogurt and nectar in a blender. Add peaches and raspberries. Blend until smooth.

You can throw just about anything in a fruit smoothie to enhance its flavor such as honey, tofu, jams, any combination of fruits, peanut butter, juices, etc., but keep in mind it will effect the nutritional values.

Cook Dinner in Less Than 30 Minutes - Western Style Couscous

2007-05-09T04:29:00.001-07:00

Couscous has been misunderstood for a long time. Most people do not know what it is and they do not know how to cook it. Now you can find out just how easy it is to add couscous to your mealtime any time of the day.

This is a vegetarian recipe but, if you want, you can add cooked chicken strips, peeled cooked shrimp or cooked turkey to the recipe to make it suit your own tastes.

1 10 oz. Package of couscous
2 cups of diced tomatoes
1 cup of black beans - cooked and drained
3 cups of vegetable broth
½ cup of diced onions
½ mixed red, yellow and green peppers diced
2 cloves of crushed or minced garlic
2 tablespoons of olive oil
2 green onions, diced
1 teaspoon of lemon juice
2 tablespoons of diced parsley
¼ teaspoon of white pepper

# In a large (cast iron) skillet, cook the cloves of garlic, onions, and peppers in the olive oil until tender while stirring frequently. cook for about 3 minutes

# Slowly add the vegetable broth.

# Let the garlic, peppers and broth come to a steady boil.

# Stir the couscous into the boiling vegetable broth. Add the black beans tomatoes & white pepper.

# Cook the couscous according to the directions on the package.

# Remove the couscous from the heat and stir in the green onions and the lemon juice

# Fluff and let it sit for 5 minutes before serving.

# Garnish with the diced parsley. Add salt to your taste if necessary.

The Western Style Couscous can be served as a side dish or as the main dish and it can be served hot or cold.

Tackle Your Super Bowl Party A Head Of Time

2007-05-09T04:28:00.004-07:00

I get so pumped every year around this time to watch two deserving teams go head to head to prove who the best team is. This year is a little different. This year the Chicago Bears are in the Super Bowl and I finally get to celebrate the fact that I have never lived in a state where my state's team gets to go to the Super Bowl, until now. I can only image how insane Chicago is going to be during and after this game.

In all reality, it doesn’t matter if you live in Indiana or Illinois. Last year more than 130 million Americans were sitting and screaming at a TV somewhere watching the Super Bowl. And if you think that’s a lot, globally there were around 800 million fans who tuned in to watch it. Out of the top 10 most watched television shows; the Super Bowl takes in nine of those ten slots. So obviously, this is a pretty big thing going on and a big day to host your very own Super Bowl party!

Super Bowl parties are always the best when it comes to eating loads of food, slamming back a few beers and celebrating with friends while your favorite team knocks heads with the opposing team. Oh, and we can’t forget the Super Bowl commercials, which cost advertisers millions of dollars to air just for that day. Unfortunately, in my opinion, the commercials have been slacking the past few years. But who cares, we have football and that is what’s most important here.

So, how do you go about hosting the best Super Bowl party? Below I have some great tips and recipes to get you started.

First off, Super Bowl parties aren’t something formal. This is a laid back, stress free day when most Americans are sitting in someone’s living room watching television, snacking and drinking. For the majority of us, we will even be dressed in our favorite team’s colors. So, you are going to want to make this an informal, fun party.

There are three important things you need to keep in mind when you are planning your Super Bowl party. First thing is the size and location of your television. Don’t volunteer to host this party if your TV isn’t at least 30 inches in size. You also are going to want to place your TV in a location where everyone can see it. Make sure you have enough seating around the TV so no one misses a catch, throw, kick or a touchdown during the big game.

The next thing you need to think about is what time you want your guests to show up for the big game. You are going to want them there at least an hour or so before the game so you and everyone can watch the pre-game activities.

And the last thing (which is just as important) is what type of food you will have. You want to make sure the food you serve will be something that isn’t messy considering there might be some rough housing taking place. Finger foods are your best bet in this situation. Below are some easy, non-messy appetizers that I have found for you.

** Boilermaker Tailgate Chili **
Every Super Bowl party should have a big pot of chili for everyone to snack on. Here is a great recipe that is packed full of spices, veggies, meat and flavors.

Ingredients

2 lb. ground beef chuck
1 lb. bulk Italian sausage
3 15 oz. cans chili beans, drained
1 15 oz. can chili beans in spicy sauce
1 Tbs. minced garlic
1 Tbs. dried oregano
2 tsp. hot pepper sauce (e.g. Tabasco(TM))
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. white sugar
1 10 1/2 oz. bag corn chips such as Fritos
1 8 oz. pkg. shredded Cheddar cheese

Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer.

Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese

Yield: 10 servings

** Easy Guacamole **
The best thing about guacamole is that it is a healthy and delicious dip to serve at any party. Since you are going to be busy setting up for your Super Bowl party, I have found an easy way to make this fabulous dip.

Ingredients

2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste

Directions

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Yield: 16 Servings

** Homemade Pizza **
Since it is one of the biggest party days I am assuming that most pizza places are going to be overwhelmed with calls for delivery. So instead of waiting an hour or longer for pizza, why not make your own? Here is a fun and simple recipe to follow. Once you make this just cut into tiny one serving squares for everyone so it won’t be as messy as it could be.

Crust:
1 C. flat beer
2 Tbs. butter or margarine
2 Tbs. sugar
1 tsp. salt
2 1/2 C. all-purpose flour
1 pkg. active dry yeast (2-1/4 tsp.)

Sauce
1 15 oz. can tomato puree
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground thyme

Toppings:
1 C. shredded mozzarella
1 C. shredded cheddar
Choice of toppings: pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, Parmesan cheese, red pepper flakes, etc.

Directions

For crust, use bread machine set on dough setting, adding ingredients to pan in order listed. Or, dissolve yeast in warm beer (105 - 115 degrees). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead for 2 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.

For sauce, combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let cool until ready to use on pizza. (Store leftover sauce in refrigerator)

Sprinkle 14" pizza pan with cornmeal. Turn dough out on floured surface. Roll or press in prepared pie pan, forming a collar around the edge. Brush lightly with olive oil. Cover dough; let stand 15 minutes. Spread sauce on dough. Sprinkle three-quarters of the cheeses evenly over top. Top with desired toppings. Sprinkle remaining cheeses over top. Bake at 400 degrees for 25 minutes or until done and crust is crispy on the outside.

Yield: 1 14" pizza

** BLT Bites **
These are very simple to make and are a hit with both the males and females. Just make sure you make enough for everyone to have seconds or thirds.

Ingredients

16 to 20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1//2 C. mayonnaise or salad dressing
1/3 C. chopped green onions
3 Tbs. grated Parmesan cheese
2 Tbs. snipped fresh parsley

Directions

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients.

Yield: 16 – 20 servings

** Buffalo Chicken Dip **
I don’t recommend serving your guests buffalo wings for this type of party. I know I may sound crazy but think about the mess it could make all over your floor and couches. Try to substitute the real thing for this delicious dip.

Ingredients

12 oz. cooked chicken, shredded
2 (8 oz.) packages cream cheese, softened
1 C. ranch dressing
3/4 C. Frank's Hot Sauce
1 C. shredded cheddar cheese
Frito Scoops

Directions

Mix together chicken and hot sauce. Let set for 30 minutes. Meanwhile beat cream cheese and ranch dressing. Fold in shredded chicken. Spread mixture into pie plate sprayed with Pam. Bake at 350 F for 15 minutes. Add cheddar to top and bake an additional 10-15 minutes. Serve hot with Frito Scoops

As for beverages, this is more of a beer drinking party so I wouldn’t be too concerned about making cocktails. Either you can supply the beer or have your guests bring their own. Just make sure either way; you have plenty of room to keep the beer cold. If you live in a state that is going through the cold of winter, you can always put the cases of beer outside.

Easy Homemade Spaghetti Sauce Recipe

2007-05-09T04:28:00.003-07:00

This is an easy recipe for homemade spaghetti sauce with meatballs. While the cooking time is long, this can be mostly unsupervised, just give it an occasional stir. If you desire, you can use the crock pot or the pressure cooker for this recipe, those instructions are included at the end.

You can add other herbs to suit your liking. I've known cooks to add parsley, bay leaves, oregano, marjoram, or take the easy way out and use 1 teaspoon dried Italian seasoning mix instead of the thyme. Experiment until you find the mix your family prefers.

Italian Homemade Spaghetti Sauce Recipe

3/4 pound ground beef

1/4 pound ground pork sausage meat

3/4 cup dry bread crumbs - I like Italian style seasoned

2 small eggs

1 clove garlic, or 1 teaspoon minced garlic, or 1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

12 ounces tomato paste

1 large can of tomatoes or 2 regular cans

1 cup water

1 medium onion, sliced

1 green pepper, diced

1 tablespoon sugar

1 4 ounce can mushrooms

1/2 teaspoon thyme or other herbs as desired

2 tablespoons olive oil

1. Mix the meats, bread crumbs, salt, pepper, garlic salt, and eggs. Form into meatballs the about 1-1 1/2 inches in diameter. Brown in the olive oil in a large pot or dutch oven (if cooking sauce on the stovetop).
2. When meatballs are brown, remove from the pan and add the onion and green pepper. Saute for a few minutes.
3. Return the meat balls to the pot and add the remaining ingredients. Bring to a boil, reduce heat to low and simmer for 3 hours on the stovetop stirring occasionally. You're going to want to cover this, tomato sauces tend to spit occasionally.

You can simmer on low in the crock pot all day until you are ready to serve, or you can also pressure cook this for 20 minutes at low pressure (5lbs.) When using either of these methods, follow the instructions completely until the cooking step. When using the crock pot, I reduce the water to about 1/2 cup or until the thickness you desire.

A Stir Fry Vegetable Recipe - Sauted Zucchini Parmesan with Olives

2007-05-09T04:28:00.001-07:00

When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I'm sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.

We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.

The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you will try it soon.

Sauted Zucchini Parmesan with Olives

1/4 cup extra virgin olive oil, approximately

4 - 5 small zucchini, sliced lengthwise ¼ inch thick

salt and pepper

¼ cup parmesan cheese

1 ½ teaspoons fresh thyme, minced

10-12 good quality greek black olives, such as nicoise or kalamata

1. In a skillet, heat 1 tablespoon oil until hot.
2. Season the zucchini with salt and pepper. Add the zucchini, in batches, in a single layer in the skillet. Cook over medium high heat, until browned on first side, about a minute. Turn, and cook on the other side. Transfer to a platter and keep warm.
3. Continue to cook the zucchini in additional oil, as needed, until all is ready.
4. Sprinkle the zucchini with the parmesan cheese, then with the thyme and olives and serve warm.

Rainbow Trout Recipes

2007-05-09T04:27:00.001-07:00

Below you will find three wonderful recipes for rainbow trout. Trout are delicious, when cooked properly. These recipes turn out very well, and Rainbows cooked using any of them are delicious. Enjoy.

Baked Rainbow Trout

2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1½ teaspoons seasoned salt
6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine

Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish. Bake 350 degrees 30-45 minutes. Serves 2-3.

Grilled Trout

6 small trout
Salt or seasoning for fish

Prepare trout: rub with oil and sprinkle with salt or seasoning. Place in fish basket if available or place on preheated grill rack and cook for about 15 minutes, turning as needed. Option: Rinse trout under cold water and stuff with lemon wedges and onions. Wrap in foil and cook on hot charcoal or gas grill for 6 minutes on each side. Do not overcook. Open foil and, with back of fish facing you, remove skin. There is a line down the middle dividing the back meat and the belly meat. With fork, Pull the back meat toward you and belly meat away from you and remove bone. Squeeze on fresh lemon. Salt and pepper as needed.

Rainbow Trout with Artichoke Heart

6 Rainbow Trout fillets
1/2 cup butter
4 tbsp. green onion, chopped
2 tbsp. parsley, chopped
3 cloves garlic, minced
1 tbsp. lemon juice
8 oz. can of sliced mushrooms, drained
14 oz can artichoke hearts, sliced, and drained
1 tsp. salt
1/2 tsp. cayenne pepper

Pat rainbow trout fillets with a paper towel and place in flat baking dish. Melt butter in sauce pan and sauté the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the filets and bake in 325 degree F oven for about 18 minutes or until fish flakes with a fork. Serves 4.

Trevor Kugler is co-founder of JRWfishing.com and an avid angler. He has more than 20 years experience fishing for all types of fish, and 15 years of business and internet experience. He currently raises his three year old daughter in the heart of trout fishing country…..Montana!

Tasty Snack Recipes for Computer Users

2007-05-05T03:24:00.002-07:00

Stop gaining less losing more at your computer with healthy fun snacks. Try these below, adjusting to suit your needs and dietary requirements.

Healthy and Yummy Peanut Butter Treats

2 eggs
1/2 c splenda
1 stick margarine
1/2 cup low-fat peanut butter
1 t vanilla
pinch salt
1/4 t baking soda
3/4 cup protein powder

Cream together butter and sweetener in a bowl. Fold in eggs and mix well, then peanut butter and vanilla. Add salt, baking soda and protein powder, until mildly stiff dough forms. Drop rounded teaspoons of mix on cookie sheet. Make fork indents on top of each teat. Bake in preheated 300 oven for 15-20 minutes.

Freezer-Style Chocolate Kisses

1 cup whipped cream
4-8 oz soft lite, cream cheese
1 ½ T sour cream
1/4 cup cream and water (half-n-half mix)
small pack instant chocolate pudding

Set aside the whipped cream. In a bowl, mix together well the cream and water, cream cheese and sour cream. Add in the pudding powder, blending well. Fold all of mixture into the whipped cream. Then with a pastry bag and star tip, squeeze out small Hershey-shaped kisses onto wax paper. Store in freezer.

Basic Recipe for Cookie Dough
(add your chips, nuts, dried fruits, etc. to taste)

2 1/2 cups almond flour
1 1/2 cups splenda
1 tsp guar or xanthan gum
1 cup soft margarine
1 egg
1 1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt

Mix all until well blended. Divide into bowls to flavor as you like; example, some chocolate chip, some fruit and nut, etc. Refrigerate for min. of 4 hours. Then drop by spoons of form balls out of dough, placing on cookie sheet. Bake at 375 8-12 min, browning lightly.

Frozen Pudding Pops

8 oz soft cream cheese
1 1/2 cups heavy cream
1/2 small pack sugar free chocolate pudding mix
4 pkts Splenda

Whip everything together. Place mixture into baggie with one corner off, or in cake decorating bag with large tip. Make "pudding pops" desired length on wax paper. Freeze store in freezer container.

Jell-O Cheesecake with Chocolate & Raspberry

Small pack of sugar-free raspberry Jell-o
1 cup boiling water
4 oz cream cheese
1 oz unsweetened chocolate
3/4 cup cold water
1/2 cup heavy whipping cream

Dissolve the sugar free jell-o in boiling water. Then mix in cut up bits of cream cheese and melted chocolate. Pour all into blender, then blend well. After adding cold water and cream, stir all in blender for 2 more minutes. Then pour into dishes and refrigerate.

If You Love Cream Cheese This Is For You

2007-05-05T03:24:00.001-07:00

Uses for Cream Cheese

Cream cheese is a form of fresh, un-aged cheese that comes from cow’s milk. This particular cheese was invented in the United States in the late 1800’s and is very popular today, adding texture, delicious taste and richness to all kinds of recipes. There are numerous ways to use this delicious cheese; here are some of the most used.

Bread Spread

Obviously, cream cheese is known as being one of the greatest spreads to put on a bagel, toast, roll, crackers ,and more. Cream cheese is the perfect texture and is often nice and thick, making any bread more delicious.

Cheesecake

If you like cheesecake, it is probably due to it's main ingredient; cream cheese. Cream cheese is known for being very thick and rich and adds a wonderful flavor to this ever popular cake.

Cream Cheese Dips

If you are trying to prepare the perfect holiday appetizer or party dip, don’t forget the cream cheese. Cream cheese is extremely tasty and goes very well with crackers, vegetables, and almost anything else you can think of. It can be added with other ingredients to make a great fruit dip. Cream cheese also makes a great topping for fruit pizzas.

Cheeseballs

A standard for many get togethers when are parents were young, the cheeseball is actually time less. It is great for any occasion. And it is so easy to make. Simply take softened cream cheese and mix in cheese of your choice such as cheddar or blue cheese, form into a log, then roll in finely crushed nuts. Chill for a few hours and serve with chips or crackers.

Cream Cheese Icing

Cream Cheese is a perfect addition to frosting, instead of going with sweet, go with the rich flavor and texture of cream cheese.

Pastries

Cream cheese is a most desired filling in many types of pastries such as croissants and is added to a variety of pastry crusts.

Hot Cheese Melts

Cream cheese is also a great ingredient to add to crab melts and other hot cheese mixtures. You can add it to many tasty ingredients such as salsa, cheese, chili, etc.

If you enjoy the flavor of cream cheese, but seek to lower your fat calories, you should be aware that that there are numerous low fat cream cheeses available and even a couple non- fat cream cheese at your grocer. In addition, if you love the taste of cream cheese, you may want to try the French version of cream cheese- Neufchatel. This cheese is very similar to cream cheese, except that it has ripened and is usually less thick because there are no emulsifiers added.

Hot Cross Buns for Easter

2007-05-05T03:23:00.002-07:00

When I was a kid growing up on our Wisconsin dairy farm, my mother would talk about eating hot cross buns at Easter when she was a child. The buns were something that her Norwegian mother made every year.

• 2 packages dry yeast (or 4 teaspoons bulk yeast)

• 2 cups warm water

• 2 cups mashed potatoes

• 1/2 cup sugar

• 1/2 cup shortening

• 1 teaspoon salt

• 2 eggs

• 1 teaspoon cinnamon

• 1 cup raisins

• 5 to 6 cups flour

Dissolve the yeast in warm water. Add the potatoes, sugar, shortening, salt, eggs, cinnamon, raisins and 2 cups of flour. Beat until smooth. Stir in remaining flour. Knead for about 5 minutes. (The dough will be sticky and soft.) Place in a warm place to rise for 1 hour.

Punch down dough. Shape the dough into 24 equal pieces. Place on a greased baking sheet. Let rise for 45 minutes. (My mother said that after the buns are shaped you should cut a cross in the top with a scissors; I've always found that when the buns are finished raising, you can't really see the cross. The buns just end up with four "points" on the top. But you can try it if you want.)

Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.

When the buns are cool, if desired, make frosting crosses on the top with icing.

Icing
~~~~~

• 1 cup powdered sugar

• 1 tablespoon water

• 1/2 teaspoon vanilla

Use a spoon to drizzle crosses on the top of the buns.

Potato Buns -- To make potato buns, leave out the cinnamon and raisins.

How to Make an Easter Bunny Cake

2007-05-05T03:23:00.001-07:00

Making an Easter Bunny Cake

For many years, chocolate has had the poor reputation of being "bad for you." But researchers have now discovered that chocolate contains as many if not more antioxidants than tea.

To make this double-chocolate Easter bunny cake (chocolate cake and chocolate frosting), use your round layer-cake pan. In addition to the cake and frosting, you will need:

* jelly beans
* coconut
* malted milk eggs (the large ones that come in a variety of colors)
* 2 wafer cookies (for the ears)

Cake

* 1 1/2 cups flour
* 1 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup cocoa
* 3/4 cup milk
* 1/2 cup cooking oil
* 1 egg
* 1 teaspoon vanilla

Measure all ingredients into a medium-sized bowl. Use an electric mixer and blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping the bowl occasionally. Bake at 350 degrees for 35 to 40 minutes in a greased and floured round layer-cake pan. Allow the cake to cool thoroughly before removing it from the pan.

Frosting

* 3 cups powdered sugar
* 1/4 cup plus 1 tablespoon cocoa
* 6 tablespoons butter, softened (or margarine, if you prefer)
* 1/4 cup milk

Measure all ingredients into a medium-sized mixing bowl. Blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping occasionally. If frosting seems too stiff, add milk by the teaspoon until the frosting reaches the desired consistency. If the frosting seems too thin, add powdered sugar by the tablespoon until the frosting reaches the desired consistency.

How to Make Your Chocolate Easter Bunny Cake

Remove the cake from the round cake pan. Cut in half. Frost the flat side of one half and put the two pieces together. Place on a platter or a large plate, cut side down.

Frost the cake with chocolate frosting.

Place two jelly beans for the eyes and one jelly bean for the nose. Use a large malted milk egg for the tail.

With a sharp knife, cut a hole on each side of the head where you want to place the ears. To make the ears, use the sharp knife to trim a wafer cookie into the shape of bunny ears. Frost the ears. Put a little frosting into the holes to anchor the ears.

Sprinkle coconut around the Easter bunny cake. Decorate with jelly beans and malted milk eggs.

Sweet Potato Pancake Recipe – Add Healthy Sweet Potatoes To Your Dinner Table

2007-05-05T03:22:00.000-07:00

Sweet potatoes are a traditional southern soul food that should be enjoyed more often. Sweet potatoes are high in nutritional value, an excellent source of fiber, vitamins A and C, iron, potassium and calcium. The darker flesh varieties have more vitamin A and beta-carotene than the lighter varieties. As a bonus, sweet potatoes are relatively low in calories and have no fat or cholesterol.

Sweet potatoes can be cooked in most of the ways that regular potatoes are. Baked, boiled, or sauted, sweet potatoes are a nutritious dish.

My favorite sweet potato recipe is a baked sweet potato. Prick the sweet potato all over. Then bake the sweet potato in a moderate oven, or microwave until soft to the touch. When done, moisten with a little crushed pineapple and juice, sprinkle with cinnamon. This is a great meal when watching your calories and fat. No butter needed. Or try these Sweet Potato Pancakes for a different presentation.

Sweet Potato Pancakes

1 sweet potato (3/4 pound), peeled and cut into 1 ½ inch chunks

2 tablespoons all purpose flour

2 large eggs

2 tablespoons milk

salt and freshly ground pepper

vegetable oil for frying

1. In a saucepan, cover the sweet potato with cold water and boil until tender, about 10 minutes.
2. Drain and mash until smooth. Stir in the flour, eggs and milk and season with salt and pepper.
3. In a large nonstick skillet, heat 2 tablespoons oil.
4. Spoon batter into skillet by rounded tablespoons. Cook over low heat until browned; flip and brown on the other side.

Makes 12 small sweet potato pancakes.

An Indian Curry That Dares to Combine Amazing Spices and Shrimp - WOW

2007-05-03T03:20:00.002-07:00

Welcome to the Gourmet Indian Recipe Series. Today is the spicy dish that you thought would never happen.... 2 of your favourite ingredients and dishes combined into One Taste Sensation.....Madras Shrimp Curry

Seafood dishes are prominent along the coastline of India, where the Arabian Sea, Bay of Bengal, and Indian Ocean offer rich bounties of fish and shellfish. Jungle areas of India offer mangoes, guava, papaya, bananas, and coconuts. However the use of shrimps or prawns, depending on which part of the world you hail from, is relatively new and untired in many ways given the unique texture and taste of it. However this particular not only expertly combines them it offers a rare treat for your mouth that is unlikely to be matched.

Ingredients: 3 tbsp. canola oil, 1 medium onion coarsely chopped, 1 tbsp. fresh ginger grated & peeled, 1 1/2 tsp. garlic minced, 1 1/2 tbsp. Madras curry powder, 1 cup unsweetened coconut milk, 1 cup chicken stock or low sodium chicken broth, 1 1/2 lb. medium shrimp shelled and deveined, salt to taste, cayenne pepper, 2 tbsp. mint finely chopped, 1/2 tsp. lemon zest finely grated, steamed rice for serving

Method:

1. Heat oil in a large, deep skillet until shimmering.

2. Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).

3. Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).

4. Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).

5. Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).

6. Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

A Tasty Chicken Recipe That Genghis Khan Loved - So Why Don't You Try It

2007-05-03T03:20:00.001-07:00

Welcome to the Gourmet Chicken Recipe Series. Today is the best Central Asian Chicken Dish ever created and one of the best dishes to be centerpiece of your next dinner party.....

Mongolian Chicken

Ingredients:

2 tsp. peanut oil, 1/4 tsp. salt, 1/4 tsp. sugar, 2 tsp. cornstarch, 10 ounces boneless skinless chicken breasts, 1/2 tsp. minced garlic, 2 tsp. freshly ground chillies, 1/2 tsp. finely chopped onions, 2 tsp. cold water, 2 tsp. sugar, 1 tbsp. peanut oil, 1 tbsp. shaoxing rice wine or dry sherry, 1/3 cup chicken broth, 1 tsp. dark soy sauce, 4 dried Chinese mushrooms, 1/2 small red bell pepper cut 1-inch triangles, 3 spring onions mainly white cut into 2" lengths, 1/2 tsp. cornstarch, 2 tsp. cold water for thickening, 1 tsp. sesame oil, 2 tsp. ground bean sauce (mo si jeung), 10 oz boneless skinless chicken breasts (cut on diagonal into 1/4" thick by 2" long slices, 4 Chinese dried mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved)

Method:

1. Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking.

2. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.

3. Heat a wok, add the groundnut oil, and swirl the surface with oil.

4. Stir-fry the garlic mixture for 5 seconds.

5. Add the ground bean sauce mixture and stir-fry for 5 seconds.

6. Add the rice wine and combine. Pour in the broth then the dark soy sauce and stir to combine.

7. Add the chicken, mushrooms, bell peppers, and scallions.

8. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.

9. Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish. serve hot over rice

BON APÉTIT.....

Restaurant Style Cooking Made Easy When You Use Cookbooks

2007-05-03T03:19:00.002-07:00

Picture yourself in your favorite restaurant. Are you sinking your teeth into a fabulous steak, melting freshly baked bread in your mouth, devouring a decadent dessert? Now picture yourself eating that same amazing food in the comfort of your own home. No, not because you made a call and ordered takeout. You actually cooked that food yourself in your own kitchen. Don't think that is possible? You will have to think again.

If you are like most people, you have often sat in your favorite eating place thinking, "If I could just make out the ingredients, I could make this at home and save myself a lot of money." But, if you are like most people, you have shrugged it off believing that you are not a good enough cook to perfect the taste. But what if someone else figured out the ingredients for you and all you had to do was follow an easy, step-by-step recipe?

Believe it or not, this restaurant secret recipe, as well as hundreds of other famous menu items, is not as closely guarded as you might think. In fact, hundreds of the well-loved menu items from the most popular restaurants in the country have been copied, tested and published as simple recipes in affordable, easy-to-use cookbooks.

For just a few dollars a day, using many of the same ingredients you already have in your kitchen, you can make all of your favorite restaurant meals, desserts and even drinks at home, from Applebee’s Bourbon Street Steak to the Olive Garden’s Andes Mint Pie. You would be amazed at how easy it is to cook delicious food that looks and tastes exactly like the meals you order when you go out to eat.

With just a quick trip to the grocery store, the restaurant secret recipe cookbook, and a desire to make some delicious, restaurant quality food, you can put the nights of waiting in line and paying other people to cook for you behind you.

All Rights Reserved Worldwide. Reprint Rights: You may reprint this article as long as you leave all of the links active and do not edit the article in any way.

Most Famous Bengali Recipe

2007-05-03T03:19:00.001-07:00

Bengali sweets or Misthi are the integral part of all the celebration in Bengali families. "Misthi Mukh" (sweetening the mouth) is ritual followed in bengali home whenever there is good news.

Some of the mouth watering dishes are : Manohara, Payesh, Dilkhsh, Misti doi, Nalen gurer sandesh, Rasomalai etc. During sankranti ( a post-harvest celebration in January) Pithae like chanar pithae, a coconut and chana dal sweet; Patishpata, a coconut filled pan cake etc are prepared. All bengali sweets are usually Chenna or cottege cheese based, this is unique feature as in other part of india sweets are usually khoya based or dey sweets like besan ka laddu or modak or boondi ka laddu.

Specialty of Indian recipe is use of spices and herbs in most the cuisine and longstanding and widespread practice of vegetarianism in Indian society. India is multi-society, multi-culture, multi-religion and multi-state country. These variety is clearly reflect in Indian Cuisine and recipe. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Certain part of west bengal have come to be associated with and famous for peticularswets named Bardhman - famous mihidana and shitabhog (both are made of chenna in syrup). One of bngal most famous exports is "Chenna ka rasogolla" and more famous and mouth watering recipe is sandesh(made from chenna).

Kid's Birthday Party Recipes

2007-05-03T03:18:00.000-07:00

You can treat the birthday party guests to fun-to-eat snacks! Many of these recipes can be adapted to match a party theme of your party. Providing individual cupcakes for each guest is a fun way to celebrate a kid’s birthday party. The big cake can be complimented by little cupcakes that fit the theme of the birthday party.

Some favorite birthday party recipes are mice cupcakes, pizza rollups and banana boats for quick fun treats. These kid’s birthday party ideas will delight any birthday child.

Mice Cupcakes

Ingredients:

* 1 pkg. Chocolate Cake mix
* 8 scoops vanilla ice cream
* 16 sandwich or mint cookies
* Small candies-red hots
* M&M's candies or skittles
* 1 pkg. shoestring licorice

Instructions:

1. Prepare cake mix according to package directions for cupcakes
2. Fill muffin cups 2/3 full
3. Bake until toothpick comes out clean
4. Cool completely and remove from pan
5. Top each cup cake with a scoop of ice cream
6. Decorate each cupcake to resemble a mouse
7. Use 2 oreo or mint cookies for the ears
8. Use the candies for eyes nose and mouth
8. Cut licorice and insert into the ice cream for the whiskers
9. Place cupcakes in the freezer for 1/2 hour before serving

Banana Boats is a cool summer idea for a Birthday Party Treat

Ingredients:

* 1 banana per child
* Ice cream
* Mini marshmallows
* Chocolate chips
* Whip cream

Instructions:

1. Slit each banana open lengthwise
2. Put ice cream, mini marshmallows and chocolate chips in the slit
3. Add whip cream to the top
4. Enjoy!

Pizza Roll

Ingredients:

* 2 tbsp. butter, melted
* 1/4 tsp. Italian seasoning
* 1/4 tsp. garlic powder
* 1 can (13.8 oz.) refrigerated pizza crust
* 1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese
* 2 tbsp. chopped onions (optional)
* 1 pkg. Pepperoni slices
* 1-1/2 cups marinara sauce

Instructions:

1. Preheat oven to 400°F.
2. Mix butter, Italian seasoning and garlic powder until well blended
3. Set mixture aside
4. Unroll dough onto un greased baking sheet
5. Press into 15x10-inch rectangle
6. Brush with half of the butter mixture
7. Sprinkle with cheese and onions
8. Top evenly with pepperoni
9. Starting at one of the short ends roll up dough to form a log
10. Pinch seams and ends together to seal
11. Position log lengthwise, seam-side down in center of baking sheet
12. Brush with remaining butter mixture
13. Bake 15 minutes or until lightly browned
14. Let stand 5 minutes
15. Cut crosswise into 12 slices
16. Serve with the marinara sauce

Dinner Quick - A Recipe for Success - Parmesan Fish Fillets

2007-04-28T04:05:00.001-07:00

When you need dinner quick, this recipe for Parmesan Fish can be on the table in the time it takes to go through the drive thru at your favorite take out place. As a bonus this recipe is an easy clean up as well.

The secret to a successful home cooked family dinner on busy nights is planning ahead. A pre-planned menu that is quick and easy to prepare will take the stress out of the evening and be enjoyed by all - the cook included. Planning weekly menus and shopping for the week in advance eliminate the two biggest stress factors and time wasters from your evening. In addition to a weekly menu plan, keep a few emergency plans on hand for evenings when you are absolutely out of time and need dinner quick. A recipe for a 15 minute meal can be a healthy and money-saving option for your family.

This recipe is easily expandable to fit your family size. Simply purchase the required number of fish fillets for your family and scale up the remaining ingredients. Here is a Dinner Quick Recipe that is sure to be a success with your family. Parmesan Fish Fillets

6 Tablespoons grated Parmesan cheese

3 Tablespoons flour

1 to 1 1/2 lbs. fish fillets

3 tablespoons butter

2 tablespoons snipped parsley

2 tablespoons snipped chives

Lemon garnish

1. In shallow dish, combine cheese and flour.
2. Dip fish into flour mixture, coating it on all sides.
3. Heat the butter in a skillet and sauté the fish in the butter over medium heat until golden on all sides and fish flakes easily - approximately 4 to 6 minutes.
4. Place fish on a warm platter. Pour the butter in the pan over the fish. Sprinkle with parsley and chives. Garnish with lemon wedges or slices.

To round out this dinner quick recipe, serve with a fresh salad and a loaf of garlic bread. You'll be sitting down to dinner within 20 minutes!

Easter Recipe For Kids

2007-04-28T04:04:00.002-07:00

Kids’ Easter Recipes

The most fun you can have with your child is creating Jell-O deserts. There is a Jell-O dessert for every occasion. Children love the color and the jiggle of Jell-O treats. Make it a fun project to create an Easter Jell-O egg basket. You can make these fun Easter Eggs using cake molds or cookie cutters.

Color-Me-Fun With Jell-O Eggs/Bunny Molds – Make these in Pastel Colors for Easter

Ingredients:

* 2- 4 oz pkg. unflavored gelatin
* Egg Shaped Molds
* Bunny Shaped Molds
* 8-oz Cool Whip
* Jello-O in flavors of your choice

Instructions:

1. Two 4-ounce packages of unflavored gelatin dissolved in 1 cup of boiling water
2. Cool to room temperature
3. Fold in 8 ounces of Cool Whip
4. Combine the unflavored gelatin and cool whip 5. Add to 6 ounces of flavored Jell-O that has been dissolved in 1 cup boiling water. 6. Pour into molds that are set inside a lightly greased pan
7. Refrigerate until firm (about 2 hours)
8. Decorate the bunny with shredded coconut, skittles and M&M's

Fun Ice Cream Bunny

Ingredients:

* Vanilla ice cream
* 1 pkg. of coconut
* Carrot shavings
* Jellybeans
* Licorice strings

Instructions:

1. On a flat plate arrange 3 balls of vanilla ice cream in the form a bunny.
2. Use medium scoop for head - Larger scoop for body-smallest scoop for the tail.
3. Cover the bunny body with shredded coconut.
4. Place carrot shavings (large) for ears.
5. Use jelly beans for eyes and nose.
6. Use licorice strings for whiskers.

Happy Easter Bunny Salad

Ingredients:

* Lettuce
* Cottage cheese
* 1 can of pear halves
* Celery stick
* Raisins
* 1 Red Grapes

Instructions:

1. Place leaves of lettuce on a salad plate.
2. Use Ice cream scoop and place cottage cheese on top of the lettuce.
3. Use 1 canned pear half and place on top of cottage cheese.
4. Use thin slices of celery for whiskers.
5. Place the raisins where the eyes should be.
6. Use a grape for the nose.

Cut the remaining pear in half to create the ears.

These recipes are fun and will get the Easter Holiday off to a great start.

Kid Friendly Fruit Recipes

2007-04-28T04:04:00.001-07:00

Nothing inspires kids to eat fruit faster than a refreshing cold drink or fruit sherbet or sorbet. You can just add a bowl of fresh fruit salad to a meal to create the perfect finishing touch. Look for fruit that is undamaged. Choose fruit that is in season and at the height of ripeness to get the best tasting fruit.

These kid friendly fruit recipes are easy and fun to create. These are no-sugar added snacks that provide vital nutrients that kids need.

Fruit Frappe

Ingredients:

*1 cup unsweetened fruit (peach pear, berries, banana)

*4 ice cubes

*Blender

Instructions:

1. Place fruit and ice cubes in blender.

2. Blend fruit mixture to desired consistency.

Yield: 1 serving

Fruit Soda

Ingredients:

*½ cup unsweetened fruit juice of your choice or combination of juices

*½ cup sparkling mineral water

*Lemon or lime slice if desired

Instructions:

1. Combine juice and mineral water

2. Garnish with lemon or lime

Yield: 1 serving

Fruit Sherbet

Ingredients:

*1 cup partially thawed frozen fruit

Instructions:

1. Put fruit in blender or food processor

2. Turn blender on low until the fruit is the consistency of sherbet

3. Serve immediately.

Yield: 1 serving

Banana Shake

Ingredients:

*1 banana, peeled and sliced

*1 cup cold water or milk

Instructions:

1. Place banana and water/milk in blender

2. Blend to desired consistency

Yield: 1 serving

Raspberry Popsicles

Ingredients:

*¼ cup water

*10 raspberries (red)

*1 peach or nectarine, peeled, pitted and sliced

*4-5 ice cubes

Instructions:

1. Place water, fruit, and one ice cube in blender and blend

2. Continue adding one ice cube at a time until mixture is the consistency of slush

3. Pour into plastic molds

4. Add Popsicle sticks to make real Popsicles

5. Freeze

Yield: 6 servings.

Red Velvet Cake

2007-04-28T04:03:00.001-07:00

This delicious cake is a Southern specialty and has been in my family for many generations. In the early days, red velvet cake was the signature dessert in upscale restaurants and hotels. But today this rich and sweet dessert topped with cream cheese frosting is enjoyed at many celebrations. This moist cake is a good choice to serve for special occasions, and is perfectly suited for your Easter feast.

A few years ago, my sister Debra and I were celebrating her wedding anniversary and my birthday. I doubled the recipe for this cake and baked it in a half-sheet cake pan. Our guests just love it. It was a nice change from the traditional decorated birthday cake. Try it for your next celebration. You’re be glad you did!

2 1/2 cups self-rising flour
1 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring

Preheat oven to 350 degrees. Grease and flour three (8 inch) round pans. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour.

Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans. Bake for 20 to 25 minutes, or until tester comes out clean. Remove from oven, and cool on wire racks.

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Mix together cream cheese, butter or margarine, confectioners' sugar, and vanilla. Stir in nuts. Spread over cooled cake.

Chocolate Espresso Cheesecake - Low-Carb Recipe

2007-04-28T04:02:00.000-07:00

Chocolate Espresso Cheesecake

Serving Size: 12

Ingredients:

Crust:

1/2 cup blanched almonds, finely ground

1 tbsp butter, room temperature

Filling:

1/4 cup espresso coffee, cooled to room temperature

1 package cream cheese (32 ounce) room

temperature

1 cup Splenda

3 large eggs, separated

1/4 cup butter, melted and cooled

1 tbsp coffee beans finely ground

1/4 tsp cinnamon

1/4 cup whipping cream

3 tbsp cocoa powder

1 tbsp whipping cream

Instructions:

Position rack in center of oven and preheat to 250°F-130°C.

Crust: Using a pastry brush, thoroughly butter bottom and 1 1/2 inch up the sides of a 9 inch spring form pan. Put ground almonds in pan and shake to cover the bottom. Turn pan to its side and rotate to cover the inside with almonds. Place pan in the freezer while preparing filling.

For filling: Beat egg whites till stiff peaks form. Set aside. Beat cream cheese in a large bowl until smooth. Add Splenda and continue beating until the mixture is light and fluffy. Add espresso, egg yolks, butter, ground coffee beans, cinnamon and 1/4 cup whipping cream.

Beat until smooth and fluffy. Fold in egg whites.

Remove 3/4 cup of the filling and place in a small bowl. Add cocoa powder and 1 tablespoon whipping cream, stirring till well blended.

Pour half of the cheese filling into prepared crust. Drop half of the chocolate mixture by tablespoons around edge of filling, spacing evenly. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons approximately 2" from edge of pan, and drop one tablespoon in the center of the pan, spacing evenly.

Tap pan several times on counter to level batters. Cut through the cheesecake filling several times with the tip of a knife to swirl the mixtures. Don't over mix. Bake cheesecake until edges are puffed, about 45 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Cut with thin, damp knife. Let stand at room temperature 30 minutes before serving.

Per Serving: 187 Calories

Fat: 18 grams

Carbs: 3 grams

Yummy Yuletide Recipes You'll Love

2007-04-21T04:21:00.001-07:00

Of all the traditions you'll embrace this Christmas season, few are as resplendent and revered as a bounteous holiday feast. A table full of family and friends with cups that runneth over truly brings joy to the occasion. Here are a handful of recipes to help with your holiday dinner preparations.

We're not chefs and space constraints do not allow us to plan your entire meal, but the recipes here are easy, time tested and will make a nice addition to the other dishes you plan to produce.

Whether you opt for ham, turkey or roast beef as your meat of choice, you won't go wrong with a side of garlic-cheese mashed potatoes. Give this recipe a whirl:

Cheesy Garlic Mashed Potatoes
3 pounds potatoes, peeled and diced
8 cloves garlic, peeled and mashed
9 tablespoons butter, softened
3/4 cup half and half
1/4 cup cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/4 cup Romano cheese, shredded
Salt and pepper, to taste

Halve potatoes and boil until tender, about 25 minutes. Drain and set aside. Melt butter in pan. In separate pan, bring half and half to boil and remove immediately when it begins to boil. Mash the potatoes. Beat in butter first, then half and half. Add mashed garlic and cheeses, then mix to melt cheeses. Season with salt and pepper and continue to mix until potatoes are smooth.

While you are cooking and the children are playing, you'll need a soothing drink to keep your heart warm and your spirits lively. Apple cider is perfect for this.

Hot Apple Cider
1 gallon apple cider (apple juice will work)
4 cinnamon sticks
4 whole cloves
4 allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour cider into a large stainless steel pot. Place spices and peels into a cheesecloth. Drop cheesecloth into cider. Heat until the cider comes just short of boiling.
Remove cheesecloth and keep cider on the stovetop, over low heat. Serve warm throughout the day.

If you seek to serve a traditional feast, chances are cranberry sauce will find its way to your table. Sure, you can buy a canned sauce. No harm, no foul. If you'd prefer to make your own the day before the meal, however, here's how:

Cranberry Sauce
4 cups fresh cranberries
1 cup apple juice
1 cup honey
1 orange rind, grated

Mix cranberries, juice and honey in a pot. Cook on low heat for about 5 minutes, until cranberries pop. Remove from heat and stir in orange rind. Let cool to room temperature and refrigerate.

Lastly, it isn't a proper Christmas meal if you aren't breaking homemade bread. Try these yummy yeast rolls. It's a batter bread recipe, which is relatively quick and easy for beginning bakers!

Yeast Rolls
3/4 cup milk
1/4 cup sugar
1 teaspoon salt
4 tablespoons butter
1/2 cup warm water
2 packages instant dry yeast
1 egg
3 1/2 cups flour

Heat milk, then stir in sugar, salt and butter. Set aside and let cool. Add warm water to large bowl, then add yeast. Stir until dissolved. Add milk mixture, egg and two cups flour to the water/yeast mixture. Beat until smooth and then add remaining flour to make a soft dough. Transfer to a greased baking tray, cover with clean towel and let rise for 30 minutes. The dough will nearly double in size. After 30 minutes, punch down dough and shape into rolls. Place them back into greased baking tray and bake in preheated, 400 F oven until done (10 to 12 minutes).

The Importance of the B12 Vitamin

2007-04-21T04:20:00.002-07:00

Also known as cobalamin, vitamin B12 is a part of the b vitamin family which helps to keep the body in good shape. Foods such as meat, eggs, fish and live have adequate levels of vitamin B12. Even though a small amount of B12 is required by the body it should be taken daily. Without the help of the intrinsic factor in the stomach vitamin B12 can’t be taken in by the body. Even though it is possible to get too much of B12 in your daily consumption it won’t cause any problems in your body since only half of it is absorbed by the body. Vitamin B12 can also be reused by the human body.

How Does Vitamin B12 Help the Body

There are four areas where vitamin B12 benefit’s the human body:

1. Vitamin B12 is essential to helping the body convert carbohydrates, fats and proteins into energy.

2. Vitamin B12 can help prevent heart disease by helping to keep red blood cells healthy.

3. Vitamin B12 helps the white blood cells which as a result helps prevent disease through a healthy immune system.

4. Vitamin B12 is required to form a protective shield around nerve cells which is especially important in the brain. If there is an absence of B12 and this protective shield isn’t maintained then brain malfunction can occur.

Anemia can result if a person doesn’t have sufficient levels of vitamin B12 in their system. A lack of B12 causes a reduction in red blood cells which leads to anemia. Kids who are not fed properly will develop anemia. In addition, if a persons body doesn’t have a sufficient intrinsic factor to help B12 be absorbed by the body then anemia can result.

If a person is a vegetarian then they should take B12 supplements. To help babies grow in the womb, pregnant women should also take extra B12 supplements. The intrinsic factor in the body is decreased in people over fifty years of age so they may have problems absorbing large amounts of B12. For this reason people over fifty should consider B12 supplements so that they can reduce their chances of developing anemia and other health problems.

The Worlds First Celebrity Bartender

2007-04-21T04:20:00.001-07:00

The cocktail is practically an American institution. One of the very first
Bartenders to popularise the cocktail was Jerry Thomas, Americas original
"Celebrity Bartender". Thomas wrote what is widely considered as one of the
first books to contain cocktail recipes, ¡°The Bartenders Guide¡±.

When I first came across this little volume (last published in 1887) in a dusty
old book shop I was blown away. Here at last was cocktail history laid bare! I
bought it on the spot and literally sat up all night and read the book cover to
cover. For anyone with even a flicker of interest in cocktails and drinks its an
enthralling read. Jerry Thomas is to cocktail culture what Louis Armstrong is to
Jazz!

Here at last, set down on paper, were some of the very first cocktail recipes
ever recorded. It was amazing, but it wasn't just cocktails, the book contained a
host of other recipes, for "Punch, Egg Nogs, Juleps, Smashs, Cobblers, Mulls,
Sangarees, Toddies, Slings, Sours, Flips, Negus, Shrubs, Pousse Caf¨¦,
Cups" and many, many more.

In total there were some 230+ original recipes. Some were
famous, some I'd never even heard of! They represented an
amazing cross-section of exciting and wonderful drinks.

Jeremiah P. Thomas was born in Jefferson County, New York in
November 1830 and first learned the bartending trade in New
Haven. He then went to San Francisco and the California gold
fields.

In 1851 he opened the first of four saloons in New York, below
Barnum's Museum at Broadway and Ann Street. He then seems to
have travel around the US for several years. Working as head
bartender at top hotels in St. Louis, Chicago, San Francisco,
Charleston, S.C., and New Orleans. Slowly turning himself into
Americas first celebrity bartender! In 1859 he visited London and
Paris. He took with him a set of solid silver bar utensils constructed
at a cost of $4,000!

Returning to New York Thomas became the principal bartender at
the Metropolitan hotel. Then in 1866 he opened his most famous
bar located on Broadway between 21st and 22nd Streets.

Thomas was "an imposing and lordly figure of a man, portly, sleek
and jovial, yet possessed of immense dignity". His trade mark was
a "jacket of pure and spotless white which encased his great
bulk". He also sported a huge moustache, in the Walrus style!
Obviously a man once seen, not easily forgotten!

The various saloons he operated became showplaces where he
demonstrated his mixologist's art. They were very popular with the
sporting and theatrical celebrities of the day. To quote the New
York times on his death in 1885 he was "at one time better known
to club men and men about town than any other bartender in the
city, and he was very popular among all classes".

He is credited with inventing the "Blue Blazer" and the "Tom and
Jerry" and certainly popularised many other early cocktails and
drinks. In reference to the Blue Blazer the Bartenders Guide says,
¡°The novice in mixing this beverage should be careful not to scald himself. To
become proficient in throwing the liquid from one mug to the other, it will be
necessary to practise for some time with cold water.¡±

Thomas's book was first published in 1862, and quickly went through half a
dozen printings. The book was updated in 1876 and the final edition published
in 1887. In the first edition there were ten recipes which Thomas referred to as
cocktails (by the 1887 edition the cocktails numbered some 20+). His book
was probably the first to include actual recipes for cocktails and certainly the
world's first bartender's guide.

Crab Comforts

2007-04-21T04:19:00.002-07:00

Crabs are among the most succulent and delicious seafood eaten today. Whole crabs, crab legs, crab cakes, alaskan crabs, stone crabs, and even other tiny crabs are served across the nation. Some like it with sauce, others are contented to steam it and pick the meat out. More adventurous people would include crabs in soups, salads, and even sandwiches. Crab cakes and crab fritters are also popular choices. Crabs are even included in pasta sauces and omelettes.

But before making crab dishes it is necessary to get really good crabs and crab meat. It doesn't matter if you're going to prepare whole crabs, crab legs, crab cakes, alaskan crabs, stone crabs, or some tiny crab, they key here is freshness. It is better and advised that you get live crabs. Pick crabs that are lively or aggressive. Sick or dead crabs would only ruin your dish and could even be a cause of sickness. Also, crabs are sold by bushels. Insists to inspect or choose your own crabs before putting them in bushels. To ensure freshness, befriend your fish person and ask them to keep you informed when the next batch of crabs would be in. Fresh crabs taste juicier and more succulent than stale crabs.

Now that you have your crabs, it is important to remember some guidelines in preparing them. You would not want to waste quality crabs by careless cooking, would you? It doesn't matter if you want to cook crabs, crab legs, crab cakes, alaskan crabs, stone crabs, or some tiny crab dish, cook your crabs as soon as you got them. I assure you they'll taste better than if cooked on a later time. For steaming, get a wide rack and steaming pot so you can steam the all crabs at once. This way, crabs are steamed evenly and you can prevent earlier steamed crabs from cooling. Make sure that your rack has enough height for your crabs to stay well above the steaming liquid, too short racks will give you boiled crabs instead of steamed. Another trick is to add beer to your boiling liquid, it will give your crabs outstanding flavor. Crab cakes are trickier. It is important to control your seasonings so as not to overpower the subtle flavor of the crab. Avoid over-frying or your crab cake will dry out. The color of stone crab claws and most crabs will change to a bright shade of orange when cooked. Do not overcook your crabs, as soon as they signal you with their color change, remove them from direct heat. When your crabs are cooked, keep your sauces or condiments to a minimum, after all, it is the crabs that should be the star of your meal. Call your friends and family to share your crab feast. But on the other hand, they'll taste so good you might want to enjoy them by yourself.

The 10 most popular french recipes

2007-04-21T04:19:00.001-07:00

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

Kid Recipes - A Yam A Day Keeps The Doctor Away

2007-04-19T03:33:00.001-07:00

A large study conducted by pediatric researchers shows that young children with asthma experience significantly less wheezing if they eat fruits and vegetables rich in vitamin C.

Sweet potatoes or yams are not usual food choices for children. However, these vegetables have important ingredients that can be very beneficial to the little ones. Vitamin A and vitamin C are powerful anti-oxidants and have anti-inflammatory properties.

The anti-inflammatory properties of these important vitamins may reduce the development of asthma symptoms. Vitamin A and Vitamin C also reduce the risks for other health problems.

Vitamin A promotes the growth of strong bones and teeth. Both vitamins A and C help support the immune system, and promote the health of internal cell tissues and the skin.

When shopping for groceries with your children, point out the benefits of eating certain fruits and vegetables that contain important nutrients. The children will be motivated to try these new foods.

Kids are always fascinated by facts and figures that parents share with them. The exchange of information gives children a feeling of being an integral part of the menu planning process for the family. Grocery shopping with children is a great opportunity to convey information to them that will help them learn healthy eating habits.

This yam dish makes a great side dish for a roast or pork dinner. The recipe can also be prepared as a stand-a-lone healthy treat for a lazy Saturday afternoon.

Apple and Honey Topped Yams

Prep Time: 10 minutes
Cooking Time: 9-12 minutes

Ingredients:

* 4 small yams or sweet potatoes
* 2 tbsp. butter
* 2 medium Fuji apples, peeled, cored and diced
* 1/2-cup honey
* 1 tsp. cinnamon
* 2 tbsp. walnuts or pecans

Instructions:

1) Wash yams and pierce with a fork
2) Place on a microwave safe plate
3) Microwave on High for 9-12 minutes or until soft
4) Melt butter in a small skillet
5) Add apples and cook for 5 minutes
6) Stir in honey and cinnamon
7) Cook slowly stirring frequently
8) Slit the top of the yams and fluff the insides
9) Spoon equal amount of the apple mixture over the top of each yam
10)Sprinkle with nuts

Yams and sweet potatoes are both rich in Vitamin A and Vitamin C (actually carotene, which the body converts to Vitamin A). Sweet potatoes are very delicious and naturally sweet. Yams and sweet potatoes are root vegetables because they grow underground. These root vegetables are an interesting food to showcase to children. Because these vegetables are unique looking, children will be interested in why they look the way they do.

Explaining how these vegetables grow can provide a learning experience for both parents and children. The health benefits of eating these nutrient dense vegetables can open a lively discussion between parent and children as they shop for the ingredients for these vegetables in the grocery store.

Quiche Tupperware Recipe

2007-04-19T03:32:00.004-07:00

Tupperware recipes are very popular, although you may never have known you were enjoying one of them.

Think back to those delicious Chocolate Lemon Tarts you ate at the last office party. They were mixed and baked in Tupperware, using a Tupperware recipe.

Slip back to last Saturday when your neighbor invited your family over for Burrito Frittatas. You didn’t know that was a Tupperware recipe either, but you enjoyed it.

Over the years, Tupperware recipes have served many guests at Tupperware parties. Then Tupperware began to publish their recipes on cards. Beverages, breads, desserts, main courses, salads, and dressings – there was a Tupperware recipe for every part of a meal.

Since all of their recipes were developed exclusively for the company, the cards have become collectors’ items, and are sometimes difficult to find. A few are available on Internet auction sites, or a Tupperware consultant may be able to help you find what you need. Tupperware recipes are also now available in cookbooks.

Two Quiche Tupperware Recipes

Tupperware recipe cards offered two quiche recipes in recent years.

1. Simply Delicious Quiche - Seq.# 4703 was among the “Taste of Tupperware Recipe Cards - Summer 2003”.

2. Rice Crusted Quiche - Seq.# 4004 was featured in “Taste of Tupperware Recipe Cards – Spring Summer 2006”

Tupperware quiche recipes are simple and easy, like all Tupperware recipes, planned for completion in the time it takes to have a party. Sadly, the official recipes for quiche cannot be shared online without permission.

In lieu of those mentioned above, let me give you a quiche recipe that has been shared among Tupperware consultants.

Impossible Quiche

This recipe uses the following products.

1. “Quick Shake Container”: The domed seal has a hinged pour spout so you have space for mixing. A removable blender wheel blends as you shake.

2. “Thatsa Bowl”: Large mixing bowl with seal

Make your Tupperware quiche as follows.

1. Into a Tupperware “QuickShake”, place 4 eggs, 1 and 1 half cups of milk, a teaspoon of mustard, salt, pepper, and tarragon to taste. Shake until well-blended.

2. In a Tupperware “Thatsa Bowl”, stir together 3 bacon rashes (chopped), a finely chopped medium onion, a cup grated cheese, and ½ cup of self-rising flour.

3. Add wet ingredients to dry ingredients and seal the bowl, expressing air completely. Shake well to mix.

4. Pour ingredients into any standard quiche dish, and bake at 350 degrees F for 40 minutes. If you prefer, you may microwave the quiche at 60% of power for 12 minutes.

Additional Tupperware Recipes

If you visit websites of individual Tupperware consultants, you will find many Tupperware recipes. Some consultants have posted entire “Taste of Tupperware” cookbooks for your use. Others have posted individual recipes, or created their own recipes that make good use of Tupperware products. I offer one more here, a tantalizing, quick Tupperware recipe for chicken.

Quick and Easy Lemon Pepper Chicken

This recipe uses a “Rock ‘N Serve Large Shallow” container: a special vent on this microwaveable piece lets steam escape while the seal stays on. You get even heating without splatters.

Make your Lemon Pepper Chicken as follows.

1. Coat 3 boneless, skinless chicken breasts with “Miracle Whip” and sprinkle with lemon pepper.

2. Place the chicken in a “Rock ‘N Serve Large Shallow”. Microwave on a high setting for 8 or 9 minutes.

3. Let stand, covered, for 2 more minutes to finish cooking.

You will enjoy Tupperware recipes for their simplicity. You can save time and get good results, yet without sacrificing health.

As for Tupperware products – well, you probably know how they save money and time. To me, they are a great investment.

Learning How To Cook Tofu

2007-04-19T03:32:00.003-07:00

When it comes to preparing healthy and delicious meals that will satisfy, it’s difficult to know where to begin. The truth is – we all lead busy lives that can frequently teeter on chaotic. Between a busy career, non-stop schedules, and ever-increasing activities, we often don’t know where to fit the making of meals. It often seems so much easier to just grab something on the run – even if that something is far from healthy. And for those who are vegetarians, finding healthy meal alternatives can be even more difficult. Luckily, learning how to cook tofu will put your meals back in your control.

Tofu is a spongy cake made from bean curd and is traditionally cubed to be used in a variety of dishes. Tofu is extremely nutritious as it is rich in many essential vitamins. Also, because tofu is a protein dense food, it is often used as a meat substitute in a variety of vegetarian cuisines. Discovering how to cook tofu will open up a whole new world of different foods.

Tofu tends to be quite bland on its own; but because of its porous consistency, it absorbs the flavors of the food around it. Subsequently, tofu can be delicious in a variety of sauces and marinades. Many people, when first learning how to cook tofu simply substitute it for meat in any recipe that would traditionally call for chicken, red meat, or fish. But there are also recipes specifically geared towards the use of tofu as the main ingredient. As a matter of fact, there are cookbooks and online search engines dedicated exclusively to how to cook tofu.

Because of tofu’s versatility, it is commonly used in a variety of cultural cuisines. The Japanese in particular, frequently include tofu as a part of their diet.

Low-fat, low-calorie, and nutritious, tofu can change the face of any recipe, allowing you to enjoy a satisfying, delicious meal without sacrificing good health. Learn how to cook tofu in a way that works for you and your family; you will be more than pleasantly surprised.

Creamy Chicken & Cheese Soup

2007-04-19T03:32:00.001-07:00

Ingredients:
3-cups Chicken broth
2-medium Potatoes, baked and cubed (leave skin on potato)
1-medium Onion, finely chopped
2-tablespoons Butter
3-medium Carrots, shredded
2-cups Chicken, cooked and chopped
¼-cup All purpose flour
1-cup Milk
8-ounces Cream Cheese
4-ounces Cheddar cheese, shredded

Salt and pepper to taste

Instructions:

Sauté the onion in butter until tender over medium heat in a large saucepan. Add chicken broth, carrots and potatoes. Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add the chicken, salt and pepper and let simmer for about 10 minutes.

In a medium bowl combine the flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir frequently for about 5 minutes. Reduce heat; add the cream cheese; cook and stir until melted. Top with shredded cheddar cheese right before serving.

Makes 8 servings

Note: This is great ham, steak or turkey. Serve this with some nice hot French bread, corn bread, or crackers. I have cooked this with frozen green peas instead of the carrots and it’s a really good change for those of you who are pea lovers. Serve this with a nice big salad and you’ve got a meal.

You can find this recipe plus a whole lot more at Cristie's Cookin. Submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Cristie's talents don't stop in the kitchen, she also has written a fast paced action packed novel "11.11.11" by TJ Stokes and another one is on the way. This novel is sure to please.

Secret Chili Restaurant Recipe - Three Bean Enchilada Chili

2007-04-19T03:31:00.000-07:00

Three Bean Enchilada Chili - three times the flavor plus secret ingredients that makes this a secret chili restaurant recipe!

This chili restaurant recipe is a secret restaurant recipe because it specifically calls for Ancho chile powder, and it does make a difference. And this chili recipe is also somewhat unusual because it uses a secret restaurant enchilada sauce instead of tomatoes!

The Ancho is a dried poblano chile which is then ground into powder. Ancho chiles have a mild, fruity and slightly sweet taste. They start out as fresh green poblano chiles and after being ripened to red and then dried, they become shriveled, smoky and dark brown in color. Left to dry, the chiles can be crushed and made into spice powder or used to season chili and other Mexican dishes such as mole and tacos.

I created this recipe at home, tested it on my husband and then tried in at my restaurant after my husband raved about it and encouraged me to do so. My restaurant customers were pleased he asked me to do so. It is now a favorite restaurant chili recipe.

Three Bean Enchilada Chili Recipe
Chili Restaurant Recipe
Preparation time: 30 minutes for preparing the sauce. Serves 6-8.

Ingredients:
# 1-2 tablespoons vegetable or olive oil
# 2 pounds lean ground beef, ground chuck or other meat such as chopped chuck steak or even chicken or pork
# 1 cup onions, chopped
# 1 cup red, green or yellow bell pepper, chopped
# 8 cups of my enchilada sauce
# One 15-16 ounce can of pinto beans, rinsed and drained
# One 15-16 ounce can red or kidney beans, rinsed and drained
# One 15-16 ounce can black beans, rinsed and drained
# 1 tablespoon ancho chile powder (use ancho - it makes a difference and makes this a secret restaurant recipe)
# 1/4 teaspoon garlic powder
# 1 teaspoon ground cumin
# 1 teaspoon sea salt or to taste
# 1 cup (or to taste) Cheddar or Monterrey Jack cheese, shredded
# 1/2 cup (or to taste) Green onions, chopped

Instructions:
# Heat oil in a 3-4 quart soup pot over medium-high heat, add meat and cook until beginning to brown
# Add the onions and peppers and cook until crisp-tender (4-5 minutes), stirring occasionally
# Drain meat mixture, add my enchilada sauce, beans and spices and bring to boil
# Reduce heat and simmer 15-20 minutes or until meat is tender (if using chopped meat) and flavors are blended
# Correct seasoning to your taste
# Ladle into bowls and garnish with shredded cheese and green onions and tortilla chips if you like

Serve with cornbread or warm tortillas and enjoy!

Enchilada Sauce
Preparation time: 30 minutes. Serves 6-8.

Ingredients:
# 3 tablespoons vegetable oil, olive oil or bacon drippings
# 2-3 cloves of garlic, minced
# 3 tablespoons flour
# 1 teaspoon ground oregano
# 2 tablespoons chile powder (Ancho chile powder, if you have it)
# 1 tablespoon tomato paste (I sometimes use taco sauce)
# 1 teaspoon salt, or to taste
# 1/2 teaspoon white pepper
# 1/4 teaspoon cayenne, optional
# 4 cups beef stock

Instructions:
# Heat oil or bacon drippings in a skillet over low heat and saute the garlic, flour and oregano until golden in color
# Add chili powder, 1 cup of beef stock, tomato paste and simmer for 2-3 minutes
# Add remaining stock, salt, white pepper and cayenne
# Simmer for 20-30 minutes
# Correct seasoning

The Best Roasted Garlic Soup Recipe!

2007-04-17T04:31:00.003-07:00

Give this garlic soup to a family member or friend when they are sick or just to warm their heart.

The properties contained in these tiny little bulbs of garlic are the greatest for lowering cholesterol and increasing immunities.

Note : If you are taking a blood thinning medication, I would suggest not including the garlic in your recipe because it also effectively thins the blood. This includes the "one a day" preventative medications.

You can store this soup in the freezer, for future use. If that is what you are going to do, please note that the noodles will absorb even more water after they have been cooked. What are you going to do? Simply add more water and a little more spices and you are ready for your soup to make you better!

What you will need:

I use a wok to make my soups as they are bigger and give me more freedom to work.

2 or 3 Bulbs of Garlic
Dill
Parsley
Jalapeños (McCormick's makes a great crushed pepper in a jar, but using real is best. Just slice 'em and dice 'em and you are all ready.)
Coarse Black Pepper
Carrots
Celery
Lemons

I have not given size allotments for the foods for one reason. I may like 2 cups of carrots in my soup, but that does not mean you will.

(If you would like the allotments that I use, please email me and I will forward exactly how I make it.. )
I feel like making a soup is like making a picture. You can change the colours but you will never please everyone. Please yourself first.

Either way these ingredients are all apart of my "picture".

Directions :

I begin by boiling the water and pre-heating the oven to 350 degrees Celsius first. While the water and oven are getting ready, I start chopping my spices and everything else I will need for the soup.

When the oven is ready I put my 2 or 3 bulbs into the Garlic Roaster to roast for approximately 10 minutes. The carrots and celery go into the water first. Use it to your hearts content. If you like a lot of these, then go for it. If not, then only use enough to add some nice colour, but it should be added.

I usually use about 1/4 cup of chopped dill and put this into the boiling water next.

Parsley is a diuretic. (That means you will be using the washroom after.) Use parsley in moderation. Less than a 1/4 cup is sufficient, but you can use more. Do not use more than 1/2 a cup as that as it causes a lot of distress on your bowels.

I remove the garlic from the oven at this point, unpeel and drop into the soup. Again if you are not a fan of the clove, only use a couple and dice them up small.

I sprinkle as much pepper on as possible remembering who else aside from myself will be eating it.

Then I add the Jalapeños. Whether it is crushed Jalapeños, or Jalapeños that I have diced myself, the spice factor is what you are after with this one. Although you may not enjoy Jalapeños, it makes for an amazing spice in your get - well - soon - soup. Jalapeños increase your white blood cells assisting your body with fighting off a virus.

Depending on the size of pot you are using, gage how many cups of Fuscilli Noodles to use. I try to add at least 3 1/2 - 4 cups as I know I will add more water when I unfreeze it for another meal.

Stir on occasion so that the noodles do not get stuck together.

The very very last thing I do before taking it off the stove? I cut two lemons in half. They have seeds so you can use your hand to strain them, but this gives a little more kick with those first few slurps!

Now that everything has been added I wait. You can add cooked chicken to add protein to this soup. It is a great protein for this soup, and offers the body added iron that is typically lacking when we are ill.

The whole process takes me approximately 30 - 40 minutes from first adding the water to in my own bowl.

Tip: If at the first bite it is very hot and spicy, adding a dollop of sour cream will help counter the heat, but you will still receive the benefits of the food.

I stir this only on occasion because I enjoy the sights and smells coming from my pot. And now, your soup is born! Enjoy it, share it, and cook away. Eating this soup at the onset or during a cold or flu virus, will help increase your bodies ability to fight it off, thereby shortening the length of your cold or flu.

What Has Thai Food Got To Offer For Vegetarians?

2007-04-17T04:31:00.001-07:00

For good reasons, Thai cuisine is one of the most popular in the world. Although popularly described as a single cuisine, Thai food is actually best characterized as a combination of four regional cuisines coming from Northern, Northeastern, Central and Southern Thailand.

A glance at the menus of Thai restaurants in western countries suggests that there is almost no place for vegetarian food in Thai cuisine. However, this is not the truth. Most Thai dishes consist of rice with vegetables, meat and sauce on top. Meat and fish or sea food are viewed as just one portion of a meal and not as the primary ingredient of the meal. Much of the flavour of Thai food comes from the sauces and vegetables, so you can frequently substitute bean curd or other ingredients that you do eat for the specified meat.

Below, you will find a vegetarian meal from Central Thailand.

Vegetarian Thai Stew
Ingredients:
2 sweet potatoes
2 carrots
2 onions
3 cakes of tofu (bean curd)
250 grams of ricestraw mushrooms
15-20 small cherry tomatoes
150 grams of green beans
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
3 cups of vegetable stock
2 tbsp of arrowroot starch
salt and pepper
vegetable oil

Wash and cut the tomatoes into pieces and then fry them in the oil.
Cut the carrots into 1-inch pieces and the onions into quarters.
Wash the mushrooms and cut them into halves.
Cut the tofu into flat pieces, about 1/2-inch thick.
Marinate the tofu in dark soy sauce for about 20 minutes.
Fry the marinated tofu until it's brown and firm.
Add the vegetables, soy sauce, salt and pepper.
Mix the starch with water and add it to the stew.
Boil the stew for a few seconds and serve it in a warm bowl.

Coconut Shrimp Recipes

2007-04-17T04:30:00.003-07:00

Are you looking for coconut shrimp recipes or delicious shrimp recipes? Here are three shrimp recipes using coconut milk:

Shrimps with Coconut Milk

1 medium onion, finely chopped
1 tablespoon oil
1 tablespoon butter
2 cloves garlic, finely minced
1 pound tomatoes, peeled, seeded and blended in blender or food processor
1 pound shrimps, peeled and deveined
1 cup unsweetened coconut milk
1/2 tablespoon crushed chili peppers
Salt to taste

In a saucepan, heat oil and butter; sauté garlic and onion for 3 minutes. Add tomatoes, season with salt and cook under low heat for 15 minutes. Add shrimps and chili peppers. Cook until shrimps are done (around 10 minutes) and the sauce is thickened. Add the coconut milk and cook for 2 minutes more. Serve with rice.

Shrimp Skewer with Coconut Dip

24 large cooked shrimps, peeled and deveined
4 tablespoons light soy sauce
Juice from one orange
3 tablespoons dry Vermouth
1 tablespoon lemon juice
1 small pineapple
1 bunch scallions
24 cherry tomatoes
Freshly ground black pepper
Oil to fry

For the Dip:
1/2 cup unsweetened coconut milk
1 cup whipping cream
Salt, pepper, cayenne pepper
1-2 teaspoon lemon juice

In a bowl, mix the soy sauce, orange and lemon juice, and Vermouth. Add the shrimps, mix well, cover and let marinate for 30 minutes. Peel and core pineapple. Cut into bite-size pieces. Wash and clean scallions. cut scallions crosswise into 2-inch pieces. Wash and dry cherry tomatoes. Take the shrimp out of the marinade. Thread the shrimps, pineapple, scallions, and tomatoes alternately on skewers. Season with salt and pepper. In a frying pan, heat oil and fry for 4-6 minutes per side or until until the shrimp are cooked through. Serve with coconut dip.

Dip: Mix the coconut milk with the whipping cream. Season with salt, pepper, cayenne pepper, and lemon juice.

Coconut Shrimp Scampi

1 cup unsweetened coconut milk
1 pound medium shrimps, peeled and deveined
4 ounces cream cheese
2 cloves garlic, finely minced
3 1/2 ounces grated Parmesan cheese
1/2 cup whipping cream
1/2 cup cornstarch
2 1/2 cup milk
1 tablespoon butter
Olive oil
Salt to taste

In a saucepan, heat olive oil; sauté shrimps and garlic. In another saucepan, mix the milk, coconut milk, butter and cornstarch. Cook, stirring constantly over medium heat until thickened. Add whipping cream and Parmesan cheese. Stir in cream cheese and shrimps. Season with salt. Transfer to baking dish and bake for 10 minutes. Serve immediately with rice.

Enjoy your meal !!

A Great Sangria Recipe

2007-04-17T04:30:00.001-07:00

If you go to Spain, you have to try a traditional Sangria. When in Rome, they say, so as the Romans do, and this popular and traditional drink is available at just about every bar and restaurant. Each place may have their own variation of the recipe, so it is fun to try it at different locations and compare. Sometimes the recipe is changed to go with the type of food that is being served.

Sangria is considered a summer drink, and you will find it served primarily during the summer when you are in the northern part of Spain, but in the south, where it is endless summer, you will find it served all year long. The mild temperatures of the fall, winter and spring encourage drinking this refreshing, fruity drink. The string of the sangria you will encounter will vary from place to place. Bars will most likely serve a stronger concoction than will a dance club.

Sangria itself originated in Spain. The word is the Spanish word for bleeding, and so it gets its name from the color of the red wine that is used in making traditional sangria. There are variations today that use white wine instead, but they are called sangria blanca.

The basic sangria recipe is red wine, juice, club soda and fruit. A young red wine is the best one to use, and the ingredients should all be of good quality, so choose a good wine and fresh juices and fruit.

The sangria you will be served in a restaurant or bar is traditionally served in a one liter pitcher. The pitcher has a strainer on the lid so the fruit and ice can be filtered out when the drink is poured. Sangria is available by the glass serving, but by the pitcher is the more usual way it is served. However, at a large party, you will find sangria served in a large punch bowl, with the fruit floating on top in a lovely manner. How to make your own sangria: Pour together the following: one bottle of red wine, two cups of orange juice, one half cup of triple sec or brandy, and sliced oranges. Let stand for a while, then stir in ice and two cups of club soda.

You can change the fruit or the wine in a sangria recipe, and if you prefer to have a wine drink that goes better with light foods, you may prefer sangria blanca. Another variation is to use sparking white wine.

You have to let the flavor of the fruits blend in with the other ingredients, so this drink should be made a few hours ahead of time, or even the night before. When you are ready to serve, add the club soda and ice. Of course, you can adjust the ingredients to suit your own taste, such as using lemons in addition to oranges, or substituting pineapple. If you try different combinations of fruit, juice and perhaps flavored sodas, you will come up with an interesting group of recipes you can serve for different occasions.

Using Potato Chips In Cooking

2007-04-17T04:28:00.000-07:00

Many of think of potato chips as those crunchy chips we put on a plate alongside a sandwich. However potato chips can add a wonderful flavor to many recipes.

One of my favorite recipes using potato chips is something I call “Crunchy Chicken”. I coat chicken pieces with either melted butter, mayonnaise, sour cream, or plain yogurt. You then roll the chicken pieces in crushed potato chips. My kids have always loved this recipe. If you use flavored potato chips, such as barbeque or sour cream and onion, this will add to the flavor of the chicken. I have always used chicken pieces with skin on. The skin ends up very crunchy and salty from the potato chips.

Have you ever put potato chips ON your sandwich? My kids have always loved putting potato chips right on the sandwich itself. You can do this with tuna fish sandwiches, peanut butter and jelly sandwiches, or even egg salad sandwiches. Many of enjoy lettuce on our sandwich’s as lettuce is crunchy. Well, so are potato chips.

Have you ever tried potato chip cookies?

Potato Chip Cookies

5 cups crushed potato chips
2 cups flour
1 cup each, brown sugar and white sugar
2 eggs
1/2 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped pecans (I prefer omitting these)

Mix crushed potato chips with the two sugars. Beat the two eggs and add to sugar and chips. Stir in milk and vanilla. Mix the flour and baking powder together and then slowly add to other mixture. Mix well. Grease baking sheet and drop by rounded teaspoonful. Bake at 375° for 10-12 minutes, or until golden.

Do you have a favorite brownie recipe? Next time you make the brownies, try adding 3/4 cup crushed potato chips to the mix. If the brownie recipe calls for salt, do not add salt, when adding the potato chips.

Potato chips are not just for munching with your sandwich

Baked Chicken Parmesan

2007-04-06T03:21:00.001-07:00

Baked Chicken Parmesan is a very tasty main entree for any cook to add to their recipe book. How can you go wrong with chicken, mozzarella cheese, and spaghetti sauce. This recipe is super easy to make, and takes about 10 minutes to prepare, and another 30 minutes to bake. You can actually prepare this entree, and get some things done while your oven does most of the work. Come back after 20 minutes, sprinkle the mozzarella cheese on top of it, and pop it back into the oven. Now you have time to set the table, and the entree is ready after 10 more minutes. You do not have to be a chef to make this entree, it is a very simple recipe to follow. My family truly loves this recipe, and I hope that you and your family love it too.

Ingredients Needed To Prepare This Entree:

4 boneless chicken breasts (1-1 ½ pounds)
1 beaten egg
¾ cup Italian seasoned bread crumbs
1 jar of your favorite spaghetti sauce (26-28 oz.)
1 cup shredded mozzarella cheese (more or less if desired)
**This should serve four**

Directions For Baking This Entree:

1.Preheat oven to 400 degrees F. Dip chicken in beaten egg, then into the bread crumbs, and make sure they are coated well.

2.Arrange chicken in a 9 x 13 glass baking dish (or equivalent) and bake uncovered for about 20 minutes.

3.Pour the spaghetti sauce over the chicken and then spread the cheese on top. Bake another 10 minutes or until the chicken is cooked thoroughly(no longer pink). Serve.

Enjoy your Meal!

Microwave Ovens – Sterilizer or a Cooker?

2007-04-06T03:20:00.002-07:00

So you are going to disinfect your dishcloths and kitchen sponges in your microwave oven rather than using

your germ ridden dishwasher!

This is a good idea as your microwave oven can kill 99% of pathogens that inhabit your sponges and dishcloths

within two minutes as a study in the Journal of Environmental Health reported.

It is even better when, on an average, a hundred thousand people report cases of food poisoning every month in

the UK and the damp and warm kitchens are known to be great breeding grounds for germs!

However, be sure that the sponges and clothes are well soaked in water or you may end up with a nasty fire.

There are already reports of such an accident from Shropshire’s Fire Service.

Scientists add that it is just enough if you repeat this process every second day. They also assume that it is the

heat rather than the microwave radiation that brings this benefit for us.

You can also use a pressure cooker to sterilise your dishcloths and sponges if you do not want to use your

microwave oven for this purpose.

But what about keeping your microwave oven clean from leftover food particles!

This is one of the toughest jobs encountered in our day to day life. It is not always possible to rinse your oven

after every use! And often we find that the container gets hot!

To fight this problem you can use silicon sheets. There is a cavity protection system available on the market that

uses these silicon sheets to keep microwave ovens free from leftovers. These systems also help to keep the

container cool as you can cook almost fifty percent of daily food off the base.

You can reuse these silicon sheets if you wish; however, they are only reusable if there is not much spillage on

them. To add to this, silicon sheets do not react with food ingredients and thus there is hardly any threat to your

health.

This is also a good way to avoid unwanted blendings of smell and taste of different foods. Along with this, a

messy microwave oven will cook slower and more unevenly.

You can also use some other methods to keep your microwave ovens

clean but do not use any aluminium foils or other metallic objects.

The following tips may prove useful to keep microwave ovens clean:

1) Cover your dish properly before cooking

2) Do not heat sealed objects

3) Take special care while cleaning the edges and cavities of your oven and clean them regularly

4) Use utensils designed specifically for microwave ovens

5) Do not use abrasive pads or powders to clean your oven

Fun Snacks for Kids - Make it Mini

2007-04-06T03:20:00.001-07:00

If you want a child to clean their plate, you might try downsizing the amount of food that you give them. Making fun snacks that children will eat might just include miniaturization.

Keeping the snack pint-sized for the pint-sized eater will encourage the child to eat everything on their plate. The child will have a feeling of accomplishment because Mom is pleased.

Pediatrician suggest that children who are picky eaters respond to smaller portions of foods or food that are scaled down in size especially for them. Sometimes when we load up a kids plate with too much food, we discourage rather than encourage their appetites.

Lots of food on a plate may overwhelm a small child. A bright idea is to offer small mini portions of food to children and watch them clean their plates.

Some innovative ways to add fun and nutrition to snacks include:

1)Adding color and shapes to basic foods like sandwiches offers children a new way to look at old favorites.
2)Create faces on a sandwich with vegetables like carrots of raisins makes a fun lunch treat.
3)Using molds to cut the sandwich into interesting shapes.
4)Add peanut butter and raisins to celery to make this nutritious snack look more appealing.

By providing small portions, the child is more likely to taste new foods. Some mini portion recipes for kids are offered below:

PEANUT BUTTER PINWHEELS

Ingredients:

*Peanut butter
*Honey
*Granola
*Tortilla

Instructions:

1) Spread creamy or chunky peanut butter and a little bit of honey on a fresh flour tortilla.
2) Sprinkle with granola
3) Roll up the tortilla
4) Slice it into bite-size pinwheels

Fun With Celery - Carrot Slices

Ingredients:

*Carrot Sticks or Celery Slices
*Peanut Butter
*Raisins

Instructions:

1)Cut celery into small slices.
2)Cut carrots down the middle for this recipe.
3)Spread with peanut butter.
4)Top with raisins.

Mini Pizzas

Ingredients:
*1 can of refrigerator biscuits
*Pizza sauce
*Shredded low fat cheese
*Toppings of your choice

Instructions:

1)Mash or roll out the biscuits flat.
2)Top with pizza sauce, cheese & other toppings.
3)Bake in the oven about 8 minutes until the cheese melts.
4)Serve

The toppings can be anything from mushrooms, ham or different types of cheese. The toppings can be almost anything that the kids want to put on their mini pizzas. The pizzas can be made to order depending on individual taste.

Other toppings may include: green or yellow peppers, onions, garlic, pepperoni, Italian sausage.

The toppings go a long way because very little is required to top the small biscuit. The mini pizzas are a quick and filling snack. The kids have a great time topping their pizza with all of their favorite ingredients.

These mini pizzas can be frozen. They can be reheated in the microwave for a few seconds for a quick and hearty snack.

Healthy Recipes for Kids

2007-04-06T03:19:00.003-07:00

Healthy recipes for kids have to be quick, flavorful and nutritious. Getting kids to eat vegetables sometimes requires some major negotiation. Finding a way to get vegetables into the mouths of babes is easy when they are part of a fun meal that they help prepare.

Creating innovative ways to get kids involved in the preparation of meals is the first step in getting them to eat their veggies. Creating a healthy recipes with kids provides two benefits: healthy eating and a quality fun time spent together.

Kids Recipes for Create My Own Soup

Have the children count the carrots and zucchini pieces. Let them spell their names with the noodles if you have alphabet noodles. You may find other novelty noodles shapes like cars or animals. You can create a theme for the project.

You can cut star shapes out of the carrot slices and zucchini (use an aspic cutter) then set aside.

Ingredients:
*1-2 carrots
*1 zucchini
*4 cups low sodium chicken broth
*1/4 cup shaped pasta
*Dash of sage
*3/4 cup chopped, cooked chicken
*Salt and pepper to taste

Instructions:

*Scrub the carrots and zucchini lightly with a vegetable brush.

*Cut the vegetables into 1/4-inch slices.

*Cut star shapes out of the carrot & zucchini and set them aside.

*In a medium sized pot, bring the broth to a simmer over medium heat.

*Add the carrot stars.

*Simmer for about 3-5 minutes until carrots start to become tender.

*Add the pasta, zucchini and chicken.

*Continue cooking the soup for another few minutes.

*Stir occasionally until the pasta is done.

Makes 4 servings.

*Let the kids find their names or count the number of stars in their soup bowl. The kids will enjoy the adventure and fun, you will feel good knowing they are eating their vegetables.

Color is an important eating trigger for kids. The more color that is introduced into a meal, the more likely children are to sample the food. The benefit is that foods with vibrant colors are healthy foods like vegetables and fruits. When planning meals with kids, introduce as much color as possible.

Kids in the Kitchen

2007-04-06T03:19:00.001-07:00

Getting kids involved in helping to prepare meals for the family is an excellent way to teach them about nutrition. Once you get your kids in the kitchen helping you create healthy meals, it is almost guaranteed that they will eat what they help create.

Vegetables with Pasta

Although this original pasta recipe started with only pasta and carrots that cook at the same rate; variations on the recipe may include different rates of cooking time for other vegetables. If you choose other vegetables with varying cooking times, these vegetables can be cooked separately and then combined with the pasta.

Ingredients:

* 8 ounces of pasta
* One 10-ounce package of pre-peeled baby carrots
* 2-small zucchinis cut up into bite sized pieces
* 1-cup of fresh broccoli tops
* 3-sprigs fresh dill
* 2-tablespoons of unsalted butter
* Salt and freshly ground black pepper to taste

Instructions:

1. Fill a large pot 2/3 full with water and set over high heat to boil.

2. Place carrots, zucchini, broccoli and pasta in a plastic pitcher.

3. When water boils transfer the pasta and vegetables to the pot.

4. Stir with a wooden spoon, approximately 8 minutes.

5. Test the pasta - Pasta should be slightly chewy.

6. Check vegetables & carrots

7. Drain the combination into a colander.

8. Place the pasta and vegetables back in the pot.

9. Melt the butter over the pasta and vegetables.

10. Add the dill.

11. Add salt and pepper to taste.

12. Mix thoroughly with a wooden spoon and serve immediately.

*While the pasta is cooking, allow the children to snip the fresh dill and place in a bowl.

Makes 4 servings.

This recipe can be part of a kids' friendly healthy meal plan. Getting kids to eat vegetables is easier when they help prepare their own meals.

Valetine's Day Menu

2007-03-28T22:31:00.004-07:00

If you want to make a difference this Valentine, try cooking that special meal for your loved one. Express your Valentine wishes in a different way by preparing a theme valentine recipes. Or you can do it together, isn't that a great way to kickstart a great romance or rekindle an old one.

Strawberries In Red Wine

* 3/4 cup Fresh Strawberries
* 1 1/2 teaspoon Sugar
* 1 teaspoon Orange Flavored Liqueur
* 1/2 teaspoon Cognac
* Red Wine

For each serving, spoon 3/4 of a cup quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 teaspoons sugar, 1 teaspoon orange-flavored liqueur and 1/2 teaspoon Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours

Steak Lover`s Fettuccini Alfredo

* 1 ounce clarified butter
* 4 ounces beef tenderloin tips
* 1 cup broccoli, red pepper, portabella strips
* 1/4 cup corn, scallion, red and green peppers (small diced)
* 1 tablespoon fresh garlic
* 1 cup heavy cream
* 1/2 cup fresh Parmesan
* 8 ounces cooked pasta
* 1 tablespoon sliced green onion

Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.

Or if you prefer fish, you can opt for Salmon steaks for the main dish:

Special Salmon Steaks

* 2 salmon steaks
* 8 ounces mushrooms, sliced thinly
* 1 tablespoon butter
* 1/3 cup sherry
* 1 cup cream
* 1/2 cup chicken stock
* 2 ounces capers
* 2 tablespoons parsley

Saute the mushrooms in the butter until thoroughly cooked but not yet browning.

Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.

Ultimate Valentine's Day Cookie

* 1 cup powdered sugar
* 1 cup butter or margarine, softened
* 1 tablespoon white vinegar
* 2 1/4 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 6 drops red food color

Creamy Decorator's Frosting

* 2 cups powdered sugar
* 1/2 teaspoon vanilla
* 2 tablespoons milk or half-and-half

Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator's Frosting.

Creamy Decorator's Frosting: Stir together all ingredients until smooth and spreadable. Tint with food color if desired

Treats and Tricks in OLD Cookbooks

2007-03-28T22:31:00.003-07:00

You may enjoy buying and reading new cookbooks, but you never throw out the old ones, do you? There seems to be something in us that recognizes the old cookbooks may have some jewel recipes that we just might want to look up again one day. Especially if they belonged to our mother or grandmother before us.

Did you know that it is possible to get some even older cookbooks - like 100 or 200 years old? You are not so likely to find them in the mall or your favourite bookstore. Nor do their recipes read like the ones we are used to now, where ingredients are listed first, then the steps for creating the dish. Yet there are some rare tricks and techniques in those old browned manuals, written by the chefs of some old English castle or a bakery and sweetshop.

The latter used to be called sugar boilers, for that was how candies and icings and cakes were made of old - by boiling sugar and whipping it just so.

For instance, in Delicious Soups, the recipes talk of "taking the soup off the fire," and of pressing the cooked vegetables through a sieve to make them a finer riced size, or cream the ingredients. Then you put them "back on the fire" (in our case a stove element) just long enough to make the soup hot again.

That same cookbook has recipes for eel and squirrel, and other odd ingredients. Should you ever be needing recipes for say, a historical novel, (I confess I'm squeamish about eating such soups myself), then I suggest you check out these old, OLD cookbooks.

The bread and biscuit maker had certain tricks for making sure their bread always turned out large and just the right texture inside. You might well prefer your modern bread-making machine, but if you are curious, you might want to see what methods or ingredients were used a century ago. You might find a way to adapt something to your current ways.

For sure, if you are part of a group that needs to do fundraising, you might like to check out the recipes for candies and sweet cakes. The book I have in mind is intended for a bakery, so the quantities are quite large. If you were to use one or two of them, you would have plenty for your bake sale.

This modern digital age has made it possible to produce those old cookbooks as e-books. Files, usually PDF, can be sold from a website, and as soon as you have paid at PayPal or ClickBank, for instance, you are whisked to the download page. There you click a link, guide the little window as to where on your computer you want to place this file, and in a matter of moments the old cookbook, now an e-cookbook, is on your computer.

You get yourself to your folder where you saved it, double-click and presto, your PDF reader program, (Acrobat most likely) opens up and there is the book, ready to read in plain English, with no smudges and tears across fragile pages. If you would rather keep the recipes in your own binder or filing system, simply print them out and take them to your cookbook corner in the kitchen.

Summer Recipes for Marrows, Courgettes & Tomatoes

2007-03-28T22:31:00.001-07:00

One of the joys of summer is the garden bursting with fruit and vegetables.

Regrettably, courgettes, marrows and tomatoes tend to get a little carried away and produce far quicker than most people are able to consume!

Here's two recipes that will help you use up that glut and enjoy it for weeks and months to come.

Recipe for Marrow / Courgette / Zucchini Chutney

* 5lb marrow or courgettes (zucchini)
* 2lb tomatoes (fresh or tinned)
* 1lb onions
* 6-8 cloves of garlic
* 3lb soft pale brown sugar
* 6oz sultanas
* 4 tbsp Salt
* 1 tbsp peppercorns
* 1 tbsp ground ginger
* 1 tbsp allspice
* 2 pints

If using marrow, remove skin and the cotton-like core

1. Chop marrow in to cubes (2-3cm) or cut courgettes into slices
2. Roughly chop the tomatoes
3. Chop the onions and finely chop or crush the garlic
4. Put all ingredients into a large pan
5. Bring slowly to the boil, stirring occasionally
6. Cook slowly until mixture is tender and thick, but not too dry
7. Use spoon or ladle to put into hot, clean jars
8. Seal

For a glut of tomatoes, here's a nice spicy relish to keep.

Recipe for Spicy Tomato Relish

* 1lb tomatoes
* 1 green pepper
* 1lb onions
* 1lb apples
* 3 cloves garlic
* 1/2 pint vinegar
* 12oz sugar
* 1 tbsp salt
* 1 tsp paprika
* 1 tsp dijon mustard
* 1/2 tsp mixed spice

Prepare all ingredients.

1. Cut up the tomatoes
2. Remove seeds from pepper
3. Chop pepper, onion and apples
4. Finely chop or crush the garlic
5. Put tomatoes, pepper, onion, apple and garlic into a large pan
6. Add the vinegar
7. Bring gently to the boil
8. Simmer until thick and tender (roughly 30-60 minutes)
9. Add remaining ingredients
10. Boil for one minute
11. Ladle into hot, clean jars and seal

A Classic Italian Pizza Recipe From Storecupboard Ingredients

2007-03-28T22:30:00.003-07:00

When I asked my son what was his favourite food, his immediate answer was "mums homemade pizza". In fact, this was the meal that I most often used to "throw together" whenever my children had friends unexpectedly join us for a meal.

Whilst Elizabeth David was probably the one to popularise Italian cooking in the mid-1950's, the person who really inspired me to try it for myself was Antonio Carluccio who wrote with real passion about the food of his homeland.

Here's a simple pizza recipe that everyone will love - though few may associate it with the versions that you find in the freezer cabinet at the supermarket.

Traditional Italian Pizza (Neopolitan style)

Ingredients

* 500g Bread Mix (Ciabatta or Mixed Grain are my personal preferences)
* 3 tablespoons olive oil
* 1 clove garlic, finely chopped or crushed
* 1 can chopped tomatoes
* Salt & freshly ground black pepper
* 2 teaspoons oregano
* 4 tablespoons olive oil (extra virgin if you have it)

Putting this pizza together takes around 20-25 minutes, including preparing the topping.

1. Preheat oven to 220C, GM8
2. Prepare the bread mix, as per packet instructions
3. Heat the oil in a saucepan
4. Add the crushed garlic and fry gently for just a few seconds (do not overcook or it can become bitter)
5. Add the can of chopped tomatoes, reserving some of the liquid
6. Cover & simmer for 15-20 minutes
7. If you make this topping ahead of time, the flavours get even better
8. Season
9. Grease a baking tray with oil
10. Spread out the prepared dough, right to the edges of the tray
11. Spoon out the tomato mix over the dough, as close to the edges as you can
12. Sprinkle with the oregano and drizzle with the remaining oil
13. Bake in hot oven for 10-15 minutes
14. Serve hot!

If you love cheese or pepperoni you can add them on top, but it really isn't necessary, the flavours in this are lovely and fresh all on their own.

This is a great storecupboard recipe that can be quickly prepared with a minimum of ingredients - great whenever you have unexpected guest join you for a meal.

Banana Smoothie Recipe With A Twist

2007-03-28T22:30:00.001-07:00

Bananas are a staple ingredient in smoothies. Not a staple ingredient in my smoothies, but the general public seems to believe one must be included for some reason (probably this growing tumor of misinformation I keep talking about, where anybody who read an excerpt on Wikipedia, suddenly declares themselves expert on the subject).

But what I've also found, when people have approached me confused and surprisingly intimidated about smoothie recipes, is how little imagination the general public has. Of course, there are those folks out there who exploit the popularity of smoothies, knowing that people look for them, and compile 1000 combinations of 3 different fruits, and Sha-Zaam you've evidently got a smoothie recipe, they usually have not been made or tasted, but you can find that kind of crappy information anywhere and everywhere. Usually for a very cheap price.

People who opt for healthy living I'd like to think are smarter and a bit more savvy than those individuals who choose to eat instant-heart attack foods by the truckload. And people who are more open minded to being healthy, usually are more creative in their pursuits (personal experience, not clinical study), thus I am unsure what the hesitance is for this limitation of thinking. There are no rules here. You are in charge. Break Free of Smoothie Recipe Chains ... o.k toooo much carrot juice, bit of an admitted overkill.

Here's such an example of a banana smoothie recipe different than the usual train of thought. Try it tonight, or now would be even better.

Combine in a blender:

Two bananas, half to three quarters of a cup of your favorite soy milk, depending on the consistency you prefer. (I like vanilla flavored for this, but chocolate, or plain would be just fine), one tablespoon of honey, and I also like to throw in a small handful of chocolate chips. You can go with a all natural carob kinda thing, but I eat milk chocolate ones. (I was blessed with a high metabolism, and eat healthy, so I won't see any pounds, and in moderation, eat it).

Now raise that glass to your lips and..dri... No. Don't drink it silly. Put it in a container that is safe for cold temperatures and FREEZE it. Poof! Just like that you have an alternative to traditional ice cream, and an easy homemade ice cream recipe that is best for a number of reasons, including: YOU controlled ALL the ingredients to, and YOU are completely in charge of the flavor. Low calorie ice cream, especially if you choose no chips (of course, there's plenty of substitutions, or you can top it with something healthy, when you decide to eat it).

Embrace new things and live healthy!

How To Make A Better Salad

2007-03-23T00:19:00.003-07:00

Salads are a wonderful addition to your diet. Salads can be light and refreshing to heavier and something you can make a meal out of. So often salads have been neglected and have simply been some iceberg lettuce and then chopped with a cherry tomato or two. Salads can be much more complex, if you make a few changes to building a salad. We are going to look at three areas of building a salad, the greens, the toppings, and then salad dressings.

By changing up what you put in a salad you can make a very large difference in what you get out of them. Consider not using iceberg lettuce, or changing some of it out with baby spinach, red leaf lettuce, radicco, butter lettuce, or what ever your local market may have in season. You may want to consider adding fresh green herbs to your lettuce mix, cilantro, and flat leaf parsley make a nice addition to your basic salad green base.

Before adding the dressing consider adding unique ingredients like beans such as garbanzo beans, red beans, or even black beans to a salad. Nuts can be added for great flavor and texture. Soy nuts, pine nuts, walnuts, are just a few of the nuts you may want to try. Look in your vegetable drawer or even your refrigerator and see what you have available. Left over roast beef, or even chicken can be added, as well as any grilled vegetables, or other bits of carrot, celery, onion, that you have laying around as well. Don’t rule out fresh fruit either, chopped pears, apples, or even orange segments can add a tasty variation to a salad.

Salads are never complete without being topped with a salad dressing. Have you ever considered making your own? Oil and vinegar dressings are very easy to make. Here is an example of a plain oil and vinegar dressing.

Oil and Vinegar Dressing
2/3 cup Olive Oil
1/3 cup Regina wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
Add Olive oil, vinegar, salt, and pepper into a container, and shake well before serving. This will keep for a couple of weeks.

As you can see the possibilities for a salad are really endless. By changing out the salad greens, you can enhance the flavor and texture of your salad. Adding different ingredients such as nuts, left over meats, vegetables, and even fruit can really add an extra kick. When it comes to salad dressings, consider making your own, and you can add other spices and herbs to customize a special blend that you enjoy. You can even save money by making your own salad dressings. So the next time you make a salad consider changing up a few things and enjoy a new tasty salad.

Ready For Some Awesome Appetizers ?

2007-03-23T00:19:00.001-07:00

Having a party? Guests coming over? Trying to Impress the Boss, or that Special Someone? Try these great Appetizer Recipes & have people talking for months.

Orange-Marshmallow Dressing 1 cup nonfat cream cheese 1 cup marshmallow creme 1 tsp. grated orange rind

Combine all, blending well. Use on fruit or graham crackers.

Sauerkraut Ball 1 large can sauerkraut, drained well 1 hardboiled egg, finely chopped 1 cup shredded Cheddar cheese 2 tablespoons mayonnaise Garlic salt 1 teaspoon celery seed 1 (8 ounce) package cream cheese, softened Milk 1/4 teaspoon Worcestershire sauce

Combine sauerkraut, egg, Cheddar cheese, mayonnaise, 2 teaspoons garlic salt and celery seed. Shape into ball; refrigerate.

Mix cream cheese with a small amount of milk. Add 1/8 teaspoon garlic salt and Worcestershire Sauce.

Frost Sauerkraut Ball with cream cheese mixture.

Serve with crackers.

CRAB & CHEESE FONDUE 2 tbsp. butter 2 tbsp. flour 1 c. canned chicken broth 1 (8 oz.) pkg. cream cheese 1/4 lb. American cheese 1 (6 oz.) pkg. Alaska King or Snow crab 1/4 c. sherry 1 tsp. minced onions 2 to 3 drops Tabasco

Melt butter in a heavy saucepan, over medium heat. Blend in the flour, stir in the chicken broth, gradually. Cook until thick and smooth. Cut up the cream cheese and the American cheese in chunks and add to the sauce mixture. Cook over low heat, stirring until cheeses are melted. Add remaining ingredients, heat thoroughly, but DO NOT boil. Pour in fondue pot for serving. Keep warm.

Crab Dip

8 ounces cream cheese, softened 1/2 cup sherry, brandy, white wine or chicken broth 1 cup shredded cheddar cheese 1 teaspoon cornstarch 8 ounces crab meat, flaked, or imitation crabmeat 2 tablespoons finely chopped parsley or dill weed 1 tablespoon Worcestershire sauce 2 tablespoons half-and-half Paprika, to taste

Combine the cream cheese and sherry in a saucepan. Cook over low heat until the cream cheese is melted, stirring constantly until creamy. Add the cheddar cheese, cornstarch, crab meat, parsley, Worcestershire sauce and half-and-half to the cream cheese mixture; mix well. Cook over medium-low heat until hot, stirring frequently; do not boil.

Spoon the mixture into a hot chafing dish or fondue pot. Sprinkle with paprika. Serve warm with white toast triangles, chips, celery sticks, green bell pepper strips or green peas.

Hot Crab Canapes

1 pound backfin crab meat 2 (3 ounce) packages cream cheese 1/4 cup cream 1/4 cup mayonnaise 1 teaspoon minced onion 1/2 teaspoon chives 1/2 clove garlic (crushed) pinch of salt 1/4 cup lemon juice 1/8 teaspoon Worcestershire sauce 2 drops liquid hot pepper 36 pcs salted crackers or toast

Whip the cream cheese and cream until smooth. Beat in the mayonnaise; add the onion, chives, garlic and salt. Blend all well. Pick over the crab meat and marinate in the lemon juice while finishing sauce. Spread on salted crackers or toast. Place in broiler pan and broil until brown and bubbly. This mixture may also be served as a cold dip. This recipe for Hot Crab Canapes serves/makes 36 pcs.

Hot Crabmeat Appetizers 1 package Cream Cheese (8 oz. size) 1 1/2 cup flaked crabmeat -- drained 2 tablespoons onion -- finely chopped 2 tablespoons milk 1/2 teaspoon cream style horseradish 1/4 teaspoon salt 1 dash pepper 1/3 cup sliced almonds -- toasted

Combine all ingredients except nuts, mixing until well blended. Spoon mixture into 9-inch pie plate; sprinkle with nuts. Bake at 375F., 15 minutes. Serve with crackers. Serves 6

Gingered Beef With Broccoli & Stir-Fry Sauce

2007-03-23T00:18:00.002-07:00

Serves 4 Active Time: 20 Minutes

Great for busy weeknights, this fast, easy technique puts healthy Asian-style meals on your plate in under 30 minutes. Everyone loves a good stir-fry every now & then. Low in calories, with the featured ingredients of shitake mushrooms, Snow Peas & Stir-Fry Sauce. One of my personal favorites.

Ingredients

3/4 lb. Perfect Portions Sirlion Steaks, trimmed and sliced across the grain in 1/4-inch strips or boneless beef for stir fry

3 Tbsp water

1-1/2 Tbsp cornstarch

3/4 lb. broccoli crowns, separated into florets, stems sliced into 1/4-inch pieces

1 sweet red pepper, cut in 1-inch pieces

3 oz. snow peas, trimmed

2 Tbsp. Vegetable Oil

1 Tbsp. minced fresh ginger root

3/4 cup Stir-Fry Sauce

4 oz. shitake mushrooms, stems removed

Cooking Instructions

1. Place beef in small bowl. Pour in water, 1 Tbsp. at a time, working in with hands until water is absorbed into beef. Sprinkle cornstarch over beef and work in with hands to coat all pieces.

2. Blanch broccoli, red pepper, and peas 2 - 3 minutes in large pot of boiling salted water. Drain, transfer to owl of ice water. Drain and set aside.

3. Heat wok or large skillet on HIGH about 2 minutes. Add vegetable oil; swirl to coat pan (oil should smoke slightly).

4. Add ginger and beef, stir fry 2 - 3 minutes, just until beef browns.

5. Add sauce, stir fry 2 minutes. Add broccoli, peppers, mushrooms, and snow peas, stir fry to heat through, 30 seconds.

Nutrition Info:

Each Serving contains 300 calories (1/4 Recipe), 19g carbohydrate (3g Fiber), 750mg sodium, 20g protein, 15g fat (4g saturated fat), 40g cholesterol.

Traditional French Cassoulet Recipe

2007-03-23T00:18:00.001-07:00

The French have a wonderful tradition of good food with many delicious regional specialities.

Eating in the Languedoc Roussillon or Provence regions, you're likely to come across the speciality of Cassoulet. It's a wonderful country recipe that's a combination of beans, pork, sausages and, of course, garlic and herbs. Some have called it a peasant stew, but it far exceeds that humble name.

This is a wonderful dish to cook in the cold of winter as you can leave it warming whilst you're out and tuck in when you return.

However, this is not a dish for the reluctant as it's quite time-consuming to prepare - yet one taste will have you hooked and enjoying it regularly.

Traditional French Cassoulet recipe

Ingredients

* 500g tin of cannelini beans
* 500g belly pork, cut into 4cm squares
* 500g lamb pieces or mutton
* 250g chopped smoked bacon (cooking bacon is fine)
* 450g Toulouse sausage, cut into pieces
* 2 onions, chopped
* 2 garlic cloves, finely chopped
* 1 bay leaf
* 3 tbsp tomato puree
* 1 tbsp provencal herbs
* 2 tbsp olive oil
* Salt and freshly ground pepper

1. Preheat the oven to 180C, GM4
2. Place the beans, onion, garlic, bacon and herbs in a pan
3. Add 500ml water
4. Bring to the boil and simmer for ten minutes
5. Fry the belly pork and lamb pieces in olive oil
6. Cook in the oven for ten minutes
7. Add the Toulouse sausage and cook for a further twenty minutes
8. Place all cooked ingredients into a large casserole
9. Add more water, if necessary
10. Cover & cook for one and a half to two hours on a low heat
11. Check regularly to ensure that there's sufficient water
12. Serve!

If you're out of time, it's possible to buy large tins of this traditional meal when you're across the Channel at the French supermarkets - don't miss out!

About the Author

Jen loves cooking, especially foods from different countries. She has an adult daughter with diabetes, so also enjoys searching for recipes suitable for diabetics.

Romantic Recipes for Romantic Souls

2007-03-23T00:17:00.000-07:00

Here's the third idea for a special Valentine's Day meal that you can prepare at home for that special someone. Get your creative juices going and cook your own Valentine dinner. This combo uses fruits as salad, beef tenderloin for main dish, chocolate chip tart for dessert, and a special Valentine juice.

Pink Frozen Fruit Salad

Ingredients:

* 8 ounces cream cheese, softened
* 1 quart strawberry ice cream, softened
* 1/2 cup miracle whip
* 2 cans (17 oz size) fruit cocktail, drained
* 1/3 cup chopped nuts

Directions:

Combine cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan.

Freeze until firm. Chill until serving.

Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

Ingredients:

* 2 (8 oz. ea) beef tenderloins
* salt and pepper
* 1 tablespoon butter
* 3 tablespoons chopped shallots
* 1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish

Directions:

Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.

Chocolate Chip Cookie Tarts for Two

Ingredients:

* 1/2 cup frozen whipped topping -- thawed
* 2 large bakery-style chocolate chip cookies
* 2 kiwi fruit -- peeled and sliced
* 2 strawberries -- sliced
* 1/4 cup semisweet chocolate chips
* 1/2 teaspoon vegetable shortening

Directions:

Spread 1/4 cup whipped topping over each cookie. Arrange kiwi fruit slices around the outer edge of cookies over whipped topping, then place strawberry slices in the centers.

In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately.

Cherries Valentine

Ingredients:

* 1 1/2 cup cherries -- pitted
* 2 medium peaches -- halved and pitted
* 2 medium oranges -- juiced
* OR
* 1/2 cup orange juice
* 4 orange wedges
* 4 cherries with stems

Directions:

Place cherries and peaches in a blender with orange juice. Blend at medium speed until creamy. Pour mixture into custard glasses.

Top each glass with an orange wedge and a whole cherry. Serve immediately. Otherwise, store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.

If you like these ideas, look out for the next meal combo for your special Valentine dinner. Also look out for earlier combo recipes with seafood and chicken as main dishes.

Baked Chicken Parmesan

2007-03-06T05:31:00.002-08:00

Making Easy Tofu Recipes

2007-03-06T05:31:00.001-08:00

The diets of the nation continue to evolve and more and more people are invested in eating healthy, natural foods in order to achieve and maintain optimum health. There are many who, as a part of this natural whole food diet, decide to practice vegetarianism, cutting meat – and sometimes dairy products – from their diet. Because meat and meat products contain such a vast amount of protein, vegetarians must turn to other foods rich in protein that will give them the nutrients their bodies need. For many, the inclusion of tofu in their diet gives them the protein they need while making a nice substitute for meat in popular recipes. Luckily, there are a variety of easy tofu recipes available today to help make dining an exciting and delicious prospect.

Tofu – because of its versatility – lends itself to an assortment of creative dishes. There are easy tofu recipes that simply substitute what would have been chicken, red meat, or fish with tofu. Tofu is rather naturally bland and tends to take on the flavors of the dish in which it is included; this adaptability makes a delicious ingredient in almost any cuisine.

Some easy tofu recipes include the slicing of tofu and adding it to pasta dishes instead of meatballs, stir-fry dishes, and one dish meals that would normally call for meat. There are even easy tofu recipes that call for you to fry tofu for a fun and delicious snack.

The world of cookbooks has grown exponentially as the number of imaginative cooks abound. Today’s busy society demands convenient, creative solutions for making delicious meals that can be done fast. Because tofu can be kept right in the freezer it’s a dream for those cooks pressed for time.

Better still, you can always feel good about tofu because of the health value it carries. No matter how busy your day is, including easy tofu recipes in your repertoire ensures that you and your family are eating right.

For The Love Of Lamb - Italian Lamb Stew

2007-03-06T05:30:00.000-08:00

When it comes to Italian cooking I love to use the word rustic quite a bit. This Italian lamb stew is just that, rustic. Hearty and delicious, you’ll have no problem filling your stomach with this one.

Just get a large pot and place it over the wood burning fireplace in your kitchen and get ready to taste one of the most delicious Italian dishes you could imagine.

You don’t have a wood burning fireplace in your kitchen? Mmmm! Well neither do I that’s why I use a large pot and my kitchen stove to make this wonderful stew.

If you have a wood burning fireplace in your kitchen then go for it. That’s about as rustic as you can get unless your outdoors.

This recipe calls for a little vino as in most of my recipes. Either it goes in the dish or it goes down my throat. .Either way is fine with me.

Also like most of my recipes, serve this Italian lamb stew with a nice fresh loaf of Italian bread.

INGREDIENTS

# 2 pounds of boneless shoulder of lamb cut in cubes
# 1/2 cup of flour
# 4 tbsp of extra virgin olive oil
# 4 cloves of garlic chopped
# 4 sprigs of fresh rosemary
# 1 red onion slice thin
# 4 carrots peeled and cut into circles
# 1 red bell pepper cut into slices
# 5 small red potatoes unpeeled and cut in half
# 1 28oz can of chopped tomatoes
# 1 cup of beef broth
# 1/2 cup of red wine
# Salt and pepper to taste

INGREDIENTS

# Dredge lamb in flour.
# In a large pot heat oil and brown lamb.
# Toss in garlic and rosemary and sauté for 2 minutes.
# Add carrots, potatoes, peppers, onions and tomatoes.
# Add broth and wine and cook around 1 and a half hours until meat is very tender.

Don’t serve this dish with any fresh Italian bread. It must be the crusty kind.

Must Try Soup and Salad Recipes

2007-01-21T22:22:00.000-08:00

A meal is never complete without either a soup or a salad as an appetizer. Salads are fairly easy to make while soups differ on the level of difficulty of its execution. However, compared to main courses, these can be whipped up in no time.

Quick Chinese Egg Drop Soup

Ingredients:

4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten
2 to 3 green onions, finely diced

Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.

Note: You can also add sliced mushrooms to this.

Gaisburger Marsch (Brisket of Beef Soup/Stew)

Ingredients:

1 pound brisket of beef
1 pound soup (stewing) bones
5 ounces celery
1 small root of parsley
1 to 2 leeks
1/2 onion
1 bay leaf
3 cloves
peppercorns
salt
1/2 pound potatoes
1 to 2 ounces butter or margarine
3 onions
6 to 8 ounces cooked egg noodles

Place meat and bones in a saucepan and cover with water. Bring to a boil. Remove froth. Clean vegetables and add to stock. Stir in herbs and spices. Cook for 90 minutes.

Peel potatoes, wash and cut into small cubes. Cook potatoes separately in salted water. Drain when tender. Remove meat and bones from stock. Dice meat. Strain stock.

Melt butter or margarine in a pan, add sliced onions and braise until golden brown. Alternately put meat, potatoes, and boiled noodles in a soup tureen layer by layer. Cover with hot stock. Sprinkle with braised onions before serving.

Pungent Thai Sauce For Soups

Ingredients:

1 teaspoon garlic, finely chopped
1/2 cup Rose's Lime Juice
3 teaspoons cayenne pepper
3 tablespoons fish sauce
2 tablespoons soy sauce
6 teaspoons sugar

Combine the ingredients in a bowl and whisk to incorporate.

FRESH CUCUMBER SALAD RECIPE

Ingredients:

6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar

Directions:

Mix well. Put in refrigerator, let stand overnight.

CUCUMBER AND GREEN SEAWEED SALAD RECIPE

Ingredients:

2 cucumbers
2 radishes
Salt as needed
1 3/8 ounce green seaweed

Dressing:

3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
2 teaspoons
kelp-flavoured fish stock

Directions:

Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.

Pour boiling water over green seaweed and cut into bite-size pieces.

Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.

Vegetarian Recipes to Transform Your Life

2007-01-21T22:20:00.000-08:00

Is it time to make changes for the betterment of your health, although, you just do not know how? Are you tired of living day by day doing the same thing over and over and getting the same results? Well, it starts with you! In order to make changes in your life right now, you have to be open and non-resistant to change. Transformation is a process which most people are afraid of because it requires them to live outside of their box. We go through our whole lives thinking we are living because we go to work, pay the bills, eat junk food and then expect to have excellent health.

Your body is your temple,your life source, and what we put into it is clearly visible through your measure of health, well being and longevity. We all strive to live a quality life and age gracefully, so why not feed it foods that will aid us on our journey.

The first step to transforming your mind is to be open to eating healthier by preparing these transitional recipes from the e-cook book: Quick & Easy Vegetarian Recipes To Heal Your Body. These recipes will allow you to have familiar tasty healthy food, such as, Buffalo Tofu 'Wangs' and Marinated Collards. You will not only enjoy every recipe, but you will be enticed to try other healthy foods. This e-cook book is the bridge to the other side of EATING HEALTHY & TRANSFORMING YOUR LIFE! Here is a delicious recipe from the e-cook book that is healthy, hearty and satisfying:

Succulent Seductive Salad

1 lb tofu (firm)
1 tsp dried oregano
1 cup spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 Ib mixed field greens
½ tsp granulated garlic
1-2 tbsp 100% maple syrup
1 tbsp Earth Balance Butter
1 tbsp. turbinado sugar/ raw sugar
¼ cup red onions, sliced thinly
2 tbsp chopped fresh cilantro

Citrus-ginger Dressing
½ cup olive oil
2 tbsp. Shoyu sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine
any citrus fruit, juiced
½ tsp. oregano/basil, dried

Cut tofu into cubes. Add oregano and garlic to flour. Coat tofu with seasoned flour. Heat oil in skillet and add coated tofu to hot oil. Cook until all sides are golden brown. Drain. Heat another skillet with butter. Add maple syrup and tofu and stir until tofu becomes a brown caramel color. Repeat #3 process, but add pecans and sugar in place of tofu. Set aside and cool. Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro. Stir citrus-ginger dressing and add to salad to serve.

For more information and recipes click on the link:

www.canavacafe.blogspot.com

Monique Marion Sharp has been serving vegetarian food to the movers and shakers of Atlanta metropolitan for the past seven years. While serving the community, she has worked at Atlanta's most popular restaurants and hotels observing and learning everything from the kitchen to the front of the restaurant.

Monique is currently working on opening a vegetarian cafe in Atlanta, Georgia. The proceeds of this book will contribute to the opening of Canava Cafe. She is available for cooking classes and personal chef services

Colon Cleansing Recipe

2007-01-21T22:19:00.000-08:00

A colon cleansing recipe is one of the easiest way to experience the health benefits of a clean colon. You can accomplish this with a quick trip to the grocery store, and a quick drinking of your concoction. Colon cleansing recipes, when pulled off correctly, have just the right blend to be able to do everything that you need done. There are many different drinks that you can make in a method that will end up in a very clean colon.

Constipation is caused by so many different contributing factors that it is very challenging to come up with a colon cleansing recipe that will work fairly widely. However, there are several different components that you will see cropping up in a huge amount of the recipes that you will find. If you get the right combination of these ingredients, you should be able to put together a customized colon cleansing recipe for your own personal needs.

Some juices have a very good cleansing effect. The two that are most effective are grape juice and cherry juice. If you drink some of this every day, you will definitely have some sort of change for the better. You don't have to buy any special kind made with entirely organic processes. Even the regular commercial grape juice has enough of the essential ingredients that will cleanse colons.

Vinegar and lemons both play a huge part in colon cleansing recipes. They allow the colon to reach a state known as alkaline. It helps to dissolve the materials sent into the bowels, and make everything digest smoother and easier. You don't need much of it, which is a relief since neither of them taste too appealing.

Okra Pepsin are capsules that are designed to improve digestion. Constipation can be caused by tough layers of plaque that line the walls of your intestines. Okra pepsin capsules are made to dissolve this plaque and get your intestinal walls back to their soft regular state. You can find them in lots of health food stores, or in a number of online distributors.

Vitamin C and calcium are two very important things that should be strictly imposed on every diet. You can get them through the food you eat, or you can eat vitamin supplements to get an extra intake. They will not only improve your digestion issues, but you will also see other health benefits and be a generally healthier person.

There are many other supplements and capsules that will do more of the technical things that are required to maintain good digestion. These include cayenne, pancreatin, and probiotic capsules that all break up and help to dissolve many of the different things that can enter your intestines. You may be able to find these at a local place, but they are slightly less common than some of the other vitamins.

It can take a good deal of effort and research to gather all of the components of the colon cleansing recipe that you are trying to make. But if you spend sufficient time perfecting the recipe and getting all of the best ingredients, you will be able to benefit from it so much that it will have been worth every bit of effort.

Pasta Salad As A Healthy Alternative

2007-01-21T22:18:00.000-08:00

Pasta has always been associated with weight and a heavy feeling. True, pasta is rich in carbohydrate, a food group most often than not, shunned by weight watchers. However, there are still people who find it hard to avoid this altogether. And they are right in thinking so.

Although it tends to add weight if taken in excess, carbohydrate is very important because it gives the body the energy it needs to enable it to do its work properly. So for those who cannot give up pasta, there is an alternative.

Instead of having it th traditional way ( with meat and bacon, and cream and all the fatty substances), why not have it as a salad? Below are three fantastic recipes gathered from all over:

TURKEY PASTRAMI AND PASTA SALAD

Ingredients:

3/4 lb. TURKEY PASTRAMI, cut into 1/2 inch cubes
8-ozs. rotini, cooked and drained
1 14-oz can artichokes, drained and cut into quarters
1 cup carrrots, chopped (2 medium)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1 4-oz can black olives, drained and sliced
3 Tbsp olive oil
3 Tbsp white wine vinegar
1 /2 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
6 lettuce leaves

Instructions:

1. In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.

2. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.

3. Serve on lettuce leaves.

APPLE PASTA SALAD

Ingredients:

1 container (8 oz.) plain nonfat yogurt
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbsp honey
2 cups uncooked rotini pasta
1/2 cup shedded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)

Instructions:

Thoroughly combine yogurt, pineapple, salt, spices, ginger, and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

GARDEN PASTA SALAD

Ingredients:

1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, mincedv 1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
- Romaine lettuce leaves

Instructions:

Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic.

Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.

Italian Fish n' Chips

2007-01-21T22:17:00.000-08:00

Thanks to Mama D'Aguanno (Giovanni's mum) for this recipe. It's a version of the classic British Fish n' Chips.

Italian Fish n' Chips - 4 Servings x8 Fillet of Sea Bream x8 large Potatoes Fresh Rosemary Dried Parsley Olive Oil Salt and Pepper

Before you start you need to make sure your potatoes are slightly chilled, so if you keep them in a larder I recommend putting them in the fridge for an hour of so.

Line a deep baking tray with greaseproof paper, and rub a little olive oil over the top.

Place the fillets of Sea-bream onto the greaseproof paper, drizzle over with a little olive oil, sprinkle some dried parsley and season all the fillets with sale and pepe.

Take the potatoes (skin on and washed) and slice thinly using a mandolin. A trick is to chill the potatoes in the fridge, as this will help slice them easier. Rub some olive oil into the potatoes, so they are all coated.

Start to layer the potatoes on top of the sea bream, 8 large potatoes should give you at least 2 layers. On top of each potato layer sprinkle over a few sprigs of rosemary.

Finish the top with a little more olive oil and sale. Then bake in a preheated oven at approx. gas mark 7 for 30-40 minutes until the potatoes are cooked through and crispy.

Heart Healthy Lentil Stew

2007-01-21T22:16:00.000-08:00

A simple meal that will keep you going day and night is lentil stew.

It’s very easy to make, and you can freeze the leftovers and have it for breakfast, lunch or dinner.

Here’s how I make it.

2 cups of lentils,

1 cup of rice,

6 cloves of garlic,

4 small red potatoes,

One large onion,

1 head chopped broccoli,

2 teaspoons of salt,

10 cups of water.

In a large pot bring all of the above ingredients to a boil, turn to low and let simmer for an hour and a half. Stir occasionally to mix everything up so it cooks evenly.

Scoop the stew into small plastic containers and you’ve got enough meals to last you at least a week.

I have read that lentils are high in protein, a very good source of cholesterol-lowering fiber, are of special benefit in managing blood-sugar disorders, and help prevent heart disease and constipation, but that people who are prone to kidney stones may want to avoid them. For a detailed article on lentils, google: WHFoods: lentils

Lentil stew is always there when you need it. Simply take it out of the freezer, defrost a container of it in your microwave for about fifteen minutes and you have a heart healthy nutritious meal.

Shredding a little sharp cheddar cheese over the top of it heightens the experience.

I can attest to the blood sugar phenomena. Since I’ve been eating my lentil stew my moods seem to have evened out a bit. I’m not quite as jagged.

I find that it goes especially well with a piece of Paul Newman’s sweet dark chocolate, and a cup of strong homemade black coffee, or a glass of cold milk.

I estimate the cost of each serving of this stew at about twenty five cents (depending on the size of the serving).

Satisfying And Light Chicken Salad Recipes

2007-01-21T22:14:00.000-08:00

Chicken has grown to be the favored meat especially in Asia. Mainly because chicken do not have the same strong taste like say, beef, it has become a favorite addition to salad recipes. The combination cannot be any greater, the filling effect of the chicken without the strong taste to clash with the light, fresh taste of the fruits, vegetables and dressing.

Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let's start making that salad!

CURRIED CHUTNEY CHICKEN SALAD (from AllRecipes.com)

2 whole chicken breasts (or about 5 cups cubed cooked chicken)

1 cup seedless white grapes, cut in half

1/2 fresh pineapple, peeled, cored, and cut into cubes.

Greens of your choice for serving

1/2 cup chopped pecans, toasted.

1/2 cup thinly sliced green onions, white and green parts

Dressing:

1/3 cup bottled Major Grey's chutney, large pieces chopped.

1 teaspoon curry powder

1 cup mayonnaise, homemade or high-quality purchased.

1/2 teaspoon salt

1 tablespoon grated lime zest

1/4 cup fresh lime juice

Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.

For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.

Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.

MEXICAN CHICKEN SALAD RECIPE

INGREDIENTS:

1/4 cup cider vinegar

3 Tbsp. honey

1-1/2 tsp. cumin

1/4 tsp. salt

pepper to taste

1 Tbsp. olive oil

2 whole chicken breasts, skinned, boned, and cut into 2" strips

1/2 tsp. garlic salt

16 oz. pkg. frozen corn

1 cup chopped plum tomatoes

15 oz. can black beans, rinsed and drained

1 green onions, chopped

1 red bell pepper, chopped

10 oz. pkg. lettuce mix

2 avocados, peeled and chopped

2 cups shredded Monterey Jack cheese

3 cups slightly crushed blue corn tortilla chips

1 cup sour cream

10 oz. jar thick and chunky salsa

Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.

Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.

Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.

Quick and Easy Southern Pecan Bars

2007-01-21T22:13:00.000-08:00

Winter time is the perfect time to try new recipes. Besides the traditional cakes and pies during the holidays, pecan bars are a wonderful change and very easy to make for the entire family. This is also a good recipe to let the kids try out on the weekend.

This recipe remind me of growing up in Tennessee where my family grew pecan trees in our backyard. My grandmother Mamie, always picked pecans from the tree, then made her specialty homemade pecan pie. This recipe taste very similar to that but in a more quick and easy format.

Try this quick and easy recipe and watch these delicious pecan bars disappear right before your eyes. It’s also an easy alternative to the traditional Southern Pecan Pie recipe. Add a new twist to an old Southern favorite, pecans. Your family will love it.

Quick & Easy Southern Pecan Bars

1 ¾ cups all-purpose flour
1/3 cup firmly packed brown sugar
¾ cup butter or margarine
1 cup firmly packed brown sugar
4 eggs, room temperature
1 cup dark corn syrup
¼ cup butter or margarine, melted
1/8 teaspoon salt
1 ¼ cups chopped pecans

Combine flour and 1/3 cup brown sugar. Cut in ¾ cup butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 13x9x2 inch pan. Baked at 350 degrees for 15 to 18 minutes.

Combine 1 cup brown sugar and remaining ingredients except the pecans, beating well. Stir in pecans. Pour filling over prepared crust. Bake at 350 degrees for 35 to 40 minutes or until firm. Let cool, then cut into bars. Yield 15 to 20 bars. Enjoy!