Food and Cooking Recipes

Welcome to my food recipes

2011-06-01T08:23:00.000-07:00

Find more than 100 free recipes.

Galantine Of Chicken Recipe

2010-08-17T06:31:00.000-07:00

Galantine Of Chicken for 8 Servings
Ingredients
1 chicken,boned
1 1/4 lb chicken (or turkey),Ground
2 sweet Italian sausages
2 T parsley,Chopped
1 c stuffing,Crushed
2 T currants,optional
1 c walnuts,Chopped
Oil,for roasting
Method
Boning the Chicken:
Using a sharp knife, cut off wing tips at the second joint. Cut through
skin of the chicken down the center back. Separate flesh from
backbone on one side with the tip of the knife. Then, following the
shape of the bones, gradually ease flesh away from the bones,
disjointing leg and wing bones from the carcass. Repeat process with
the other side of the chicken. Holding the rib cage away from the
chicken, cut breastbone from the flesh. Hold up the thigh with one
hand, cut around the top of the bone to remove flesh, scrape down the
bone to the next joint, cut around flesh again, scrape down to the end
and remove bone. Repeat with other leg bone and both wings. Turn
flesh of legs and wings inside the chicken.
Stuffing:
Preheat oven to 350F. In a large bowl combine ground meat, parsley,
stuffing, currants and walnuts; mix well. Place chicken skin side down
and remove excess neck skin and any large fat pockets. Place meat-
stuffing mixture on the flesh side of the chicken. Fold one side of the
chicken over the stuffing mixture, then bring the other side to match.

Sew the chicken flesh together using a needle and dark thread. Tie the
chicken with string at about 1-1/2 inch intervals to keep galantine in
shape during cooking.
Rub chicken all over with cooking oil. Place galantine on a rack in a
roasting pan. Bake for 1 to 1-1/4 hours or until chicken is tender and
golden. Let stand for 15 minutes, remove string and thread and slice
for serving.

Foods That Should Never Cross Your Lips

2009-11-01T05:32:00.000-08:00

Foods That Should Never Cross Your Lips
By Charmaine Hearn

There seems to be a growing number of food scientists, who are claiming that many of the food we love to eat are loaded with toxins and chemicals that are not washed or cleaned away by any methods.

Recently in every magazine you pick up they have a new list of foods that are supposedly doing our bodies great harm. I just thought I would pass on a couple of the foods they are talking about and what they claim is wrong with these specific food and what they offer as a solution. It was a little depressing to see some of the foods they choose, because I thought they were healthy foods to eat.

1. Canned tomatoes- The problem stated by Fredrick Vom Saal, PHD, endocrinologist at the University of Missouri.

The problem with canned tomatoes is the resin linings of the tin cans contain Bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease. You can get 50 mcg of BPA per liter out of a tomato can, and that's a level that is going to impact people particularly the young. Says vom Saal, "I won't go near canned tomatoes"

2. Microwave Popcorn- The problem states by Olga Naidenko, PHD, senior scientist for the Environmental working group.

Chemicals in the lining of the bag including PFOA which is a acid that is part of a class of compounds that may be linked to infertility in humans according to a recent study from UCLA. Studies show that microwaving causes the chemicals to vaporize and migrate into your popcorn.

The solutions is to choose tomatoes in glass bottles or boxes whenever possible, even a pasta sauce which is low in sodium is recommended. The solution for popcorn is to use the old standby natural kernels and pop them the old fashion way in a skillet or pan using any flavoring you desire, from real butter to dried seasoning or soup mixes.

The one common thread through out these articles, is they highly recommend organic fruit, vegetables and grass fed over grain fed meats.

Most of this information was found in a variety of magazines, from Redbook, Better homes & Garden and Prevention. All of the articles highly recommend organic food whenever possible. Also their seems to be a push toward glass or box containers over the old tin cans that we are all so use too.

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

Quick Tetrazzini Recipe

2009-09-07T09:08:00.000-07:00

Quick Tetrazzini Recipe
Ingredient for Quick Tetrazzini Recipe
1/2 lb Thin spaghetti
10 1/2 oz Condensed cream of mushroom
2 oz Mushrooms; sliced, canned
1 c Light cream; or
1 c -canned milk
2 cn Tuna; drained, flaked
1 c Soft bread crumbs
1/4 c Parmesan cheese; grated
2 tb Butter; melted

Preparation for Quick Tetrazzini Recipe
Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly.

Food recipe

Easy Sourdough Biscuits Recipe

2009-06-23T14:10:00.001-07:00

Easy Sourdough Biscuits Recipe
Ingredients
4 1/2 c Self-rising flour
2 c Buttermilk
2/3 c Cooking oil
2 pk Yeast
2 tb Sugar
1 ts Soda

Method
Mix all ingredients. Keep tightly covered in refrigerator. Take out as needed and knead with a little extra flour and bake.

Easy Taco Salad Recipe

2009-06-23T14:09:00.000-07:00

Easy Taco Salad Recipe
Ingredients
1 lb Ground beef
1 pk (1 1/4 oz) taco seasoning
1 md Head lettuce, shredded
2 md Tomatoes, seeded and chopped
1 c Bottled Catalina dressing
4 c To 5 corn chips, crushed
2 c (8 oz) shredded cheddar cheese

Method
Brown ground beef; drain well. Put in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well. Serve immediately.

Plunder Flechten Recipe

2009-06-02T07:54:00.000-07:00

Plunder Flechten Recipe
Ingredients
1 egg,beaten
1/2 c candied fruit,diced, floured rolled in
1 cinnamon sugar
1 apricot preserves
Method
Prepare recipe of Plunderteig and chill. Cut off a third of the
chilled dough and roll it out 1/4" thick. Brush the dough with
beaten egg. Cover it with the floured candied fruit and sprinkle on
the cinnamon sugar. Fold the dough in half and roll it out 1/2"
thick. Cut the filled dough in 3/4 X 8" strips. Slit the strips down
the center with a pastry wheel, leaving an inch uncut at each end,
and twist the strips into various designs of single or double rounds.
Arrange the twists on a buttered baking sheet, brush them with beaten
egg, let them rise, covered, in a warm place until they double in
bulk, about 1 1/2 hours. Bake in a moderate oven, 350 degrees F. for
20 minutes or until they are golden. Brush the hot twists with apricot
preserves.

Quick Spanish Rice And Pork Chops Recipe

2009-05-22T22:27:00.001-07:00

Quick Spanish Rice And Pork Chops Recipe
Ingredients
4 Boneless Pork Chops
1/2 ts Kitchen Bouquet
4 sl Onion
2/3 c Quick Cooking Rice
1 2/3 c Pasta sauce with
Mushrooms
1/2 c Water
1/2 c Mozzarella, shredded

Method
NOTE: Cooking times are based on using a 625-750 watt microwave oven and food quantities for 4 servings. Adjust cooking times as required. Brush both sides of the pork chops with Kitchen Bouquet. Arrange in a single layer in a microwave safe (8" square) baking dish. Top each chop with a slice of onion. Cover with well vented plastic wrap. Microwave on high for 7 minutes. Turn the chops. Add the rice. Combine the pasta sauce and the water. Spoon over the chops. Recover with well vented plastic wrap. Microwave on high for 5 minutes. Microwave on medium (50%) until chops are tender (about 7 minutes). Sprinkle with the mozzarella. Let stand, uncovered, until the cheese melts (about 5 minutes).

How to Grill Tri-Tip the Easy & Tasty Way - A Fantastic Tri Tip Beef Recipe!

2009-05-22T22:23:00.000-07:00

How to Grill Tri-Tip the Easy & Tasty Way - A Fantastic Tri Tip Beef Recipe!
If you are looking for a great tri tip beef recipe, this article is what you need!
Do you like being outside with your friends grilling on a sunny summer day? Well then, if you enjoy steak, I would recommend getting a tri-tip. It is one of the best cuts of meat to serve to a lot of people. The best part about it is that it is a lot cheaper to serve a tri-tip steak than a bunch of individual steaks. A decent size tri-tip can easily feed about five hungry people.
Most people who live on the East Coast have not been introduced to the tri-tip. It is actually considered to be a roast, and comes from the bottom of the sirloin. Even though it is a roast, when grilled, it is much more similar to steak. If you go to a BBQ on the West Coast you are guaranteed to find this cut of meet sizzling on the grill.
People prepare this steak many different ways. A great way is to marinate it overnight so that the flavor fully soaks into the meat. You can also coat it with a dry rub right before throwing it on the grill. My favorite way of cooking this steak is apply a dry rub, then spread BBQ sauce all over it about 10 minutes before it is ready to come off the grill. If grilled properly, it should leave the meat with a nice crust and a great center flavor.
Make sure that you grill your tri-tip over an indirect heat at about 325°F. This is referred to as slow cooking, and yes its very slow (ranging from 60 to 90 minutes depending on the size of the meat). You should figure about 30 minutes per pound.
If you like your steak burnt to a crisp, then the tri-tip is not for you. This cut of meat should be cooked medium rare to medium. When the center of the meat reaches 140°F, it is time to take it off of the grill. When it is off the grill, let it sit uncovered for about 10 minutes so that the juices won't all run out.
For more awesome tri tip beef recipes visit:
Tri Tip Recipes.com

Eating Healthy For One

2009-05-22T22:21:00.000-07:00

Eating Healthy For One
When you're on your own, and you're planning on eating healthy for one, it can seem like a daunting and thankless task. Yet if you plan carefully, you can both save time and eat healthier than you might have thought you could.
Almost any meal that you would normally cook for a full family can be adjusted to making individual meals for eating healthy for one. If you have some spare time, one day a week, you can create a variety of delicious, healthy meals for yourself.
First find a few recipes that you think you would like, and get the needed items to prepare them on the day and time you have set aside to do so. Prepare the full meals as directed, then separate them into individual servings and put them into separate freezer containers.
Eating healthy for one doesn't mean that you have to cook every day. If you follow this procedure every week or so, you can have a variety of home made healthy meals available to you by just opening your freezer. Just remember to label and date them, and rotate them as you make more meals so that nothing will go out of date before you eat it.
Before leaving for work in the morning, you can pull something out to thaw and when you come home, by using a microwave, you can have a hot, delicious meal on the table in minutes, eating healthy for one because you already did the hard part preparing and separating your meals.
When you have the time, you can create meals with four to six servings or adapt the recipes so that they could feed you for weeks.
If you don't have any ideas, one easy recipe you could try is Orange Glazed Chicken:
Lay one skinless, boneless chicken breast in a cooking dish and drizzle it with extra virgin olive oil and toss on a few cloves of garlic.
You will want to bake it until it is cooked throughout, and during the final five minutes or so, juice a medium size orange into a sauce pan and over a low heat, cook it until it nearly boils.
Whisk in a Tbsp. of a good white wine or orange liqueur (if you like a more intense citrus flavor) and cook until it is reduced by half.
If you prefer not to cook with alcohol, you can substitute it for an equal amount of water.
Take the chicken out of the oven and put it on a plate. Let it stand for a couple minutes then pour the warm glaze over the top.
You can add a nice green salad to that and be eating healthy for one.
If you'd like to have a dessert with that, no problem. Try this favorite of mine:
Melt one to two ounces of white chocolate in a double boiler, or in the microwave, being careful just to melt it and not burn it. Then allow it to cool just slightly then stir in about 1/3 cup of heavy cream (just an occasional treat, not to be recommended daily).
Stir the mixture well and pour it over some fresh sliced fruit of your choice. If eaten occasionally, this stays with your theme of eating healthy for one, and it goes wonderfully with the glazed chicken meal.
I hope you have found this helpful and now realize that eating healthy for one doesn't have to be a big daily job for you or anyone.
For more healthy recipes, visit http://www.www-weightlosshelp.com

Pokhlyobka Mushroom & Barley Soup Recipe

2009-04-30T07:25:00.000-07:00

Pokhlyobka Mushroom & Barley Soup Recipe
For 6 Servings
Ingredients
1 lb mushrooms freshly,Sliced
1/2 c raw pearl barley
6 T butter
1 t salt
2 carrots thinly,Sliced
2 bay leaves
1 T lemon juice fresh squeezed
2 onions,Chopped
6 c rich beef stock w/marrow
1 potato large 1/2,Cubed
1 black pepper,Freshly Ground
1 T dill freshly,Snipped
6 T sour cream

Preparation
Put 2 tablespoons of butter into a large stock pot then add the
onions & garlic. Saute the onions & garlic in 2 tablespoons of butter
until they are soft. Add the stock, the carrots, bay leaves, and the

potatoes. Stir then add the salt, pepper, dill, & barley. Bring it to
a boil, reduce heat and simmer for 1 hour. Saute the mushrooms in
the
remaining butter for 3-4 minutes then add to the pot. Simmer for 10
minutes. Add the lemon juice just before serving and put 1 tablespoon
of sour cream into each bowl of soup as you serve it.

How to Cook Salmon

2009-04-30T07:20:00.000-07:00

Eating seafood and fish is great for your health. You know that probably. Eating salmon is even better, because according to studies, salmon is rich in Omega three and particular fish fats which are very beneficial to humans, reducing the possibilities of heart and coronary diseases.

Now that you know that salmon is great for you, let's find out how to cook it. First of all if you want to bake it in the oven, you need to pre heat your grill to medium temperature. Cooking salmon with herbs and spices is always a great idea, since the result is absolutely delicious. Try to use dill and garlic, or even coriander and fennel. Using some nice seasonings is always a good idea, so try to imagine what you would like to eat salmon with, the most.

Choose the combination you like the most and chop some of those herbs in a small bowl. Rub the body of salmon with some olive oil and let it sit in oil for a while before cooking it.

Olive oil enhances the taste and smell of salmon; it doesn't make it greasy, which is also great. If you want to learn how to bake salmon, you need to know how to make it tastier. This is, thus, one of the very important tips and hints that you should not forget, no matter what the side dishes or other ingredients will be. Place the salmon, with the skin down on the grill, and bake it for eight to ten minutes in medium heat.

Since salmon doesn't need long cooking check it often, so as to make sure that no part of the fish is over baked. Cooking it with the skin is always recommended, not only because the skin has some proteins and vitamins that should not be eliminated, but also because this way you protect the fish meat, keeping it soft and tasty. Once your salmon is done, use some lemon juice and fresh pepper and enjoy it!
Sturat enjoys writing on topics like How to Bake Salmon and How to Cook Salmon

A Delicious Tri Tip Roast Recipe - Grilling Tri Tip Can Be Easy!

2009-04-30T07:17:00.001-07:00

Do you like to throw big barbecues in your backyard every weekend? Is throwing a few steaks on the grill and relaxing with your friends the ultimate fun for you? If this is true you may want to try buying a tri-tip. One of the best cuts of beef and enough to serve many people yet it is one of the least expensive steaks you can buy. One large steak versus a bunch of little steaks is easier and better for grilling and one tri-tip can easily feed 5-6 people.

Many people on the East Coast are unfamiliar with the tri-tip as a steak. East Coaster's see the tri-tip as a roast which technically it is but when grilled the taste resembles that of a steak. All the BBQ restaurants on the West Coast are guaranteed to be cooking up this cut of beef.

Steaks can be prepared in many ways. Once way is to marinate the meat overnight so that the flavors can fully incorporate into the meat. You can also use a dry rub which you put on just before placing on the grill. One favorite method of cooking is to use a dry rub and add your favorite flavored BBQ sauces ten minutes before its finished cooking leaving it with a crisp crust and juicy center. Be sure to grill your tri-tip over indirect heat at approximately 325 degrees. This way the meat is actually slowly cooked so that it comes out tender and succulent.

Don't be in a hurry with the tri-tip though it can easily take 60-90 minutes to cook or more depending on size. Figure approximately 30 minutes per pound cooking time.

If you are the type of person who has to burn the heck out of a steak to eat it then the tri-tip is definitely not for you. The tri-tip should be served medium or even medium rare. When the center temperature reaches 140 degrees it is time to remove it from the grill. Let it sit uncovered for about 10 minutes to allow the juices to settle and not pour out at the first slice. Enjoy!

For more awesome tri tip roast recipes visit: Tri Tip Recipes.com

Grilling Tips - How to Grill a Rib Eye Steak

2009-04-30T07:15:00.000-07:00

Nothing can match the amazing taste and smell of a perfectly grilled rib eye steak from your very own backyard. Grilling a rib eye steak is not that much different than grilling any other steak. If you want the best results, choose some top quality meat and season to your own taste.

First of all, you need to thaw out your steak thoroughly. Don't put frozen meat on your grill as it won't cook properly. The next thing you want to do is to season your steak. Salt and pepper is generally all you need, you don't want to over do it.

Preheat your grill to the desired temperature before you think about tossing the steak on the grill. Gas grills are the easiest to determine the temperature but with charcoal you need to be extra vigilant to make sure your coals are hot enough. You know your charcoal is hot enough when they start to glow in the middle. You should hear a strong sizzle when you lay the rib eyes on the grill.

Grilling a rib eye steak should take 3-5 minutes per side depending on how thick or thin the cut of meat is. You don't want the flames to reach the steak so move them if you need to. Turn the steak in 45 degree angles if you want cross hatching grill marks.

To see if your steak is done or not you can make a small incision or use a meat thermometer. A rare steak is around 120°, medium rare is around 130°, medium is around 140°, and well done is around 160°. The major reason to use a meat thermometer is that you can tell when to flip it and when your rib eye is done.

About Outdoor Grilling is a site dedicated to bringing grilling tips and techniques to everyone from the beginner to the experienced chef. If you want to learn how to grill a rib eye steak visit Jason's site to get more tips and techniques.

Cooking With Chicken

2009-04-30T07:14:00.002-07:00

Ask anyone what their favorite meat is, and it's more than likely they'll say chicken. Often called the "healthy" meat, chicken is one of the most widely consumed meats in the world and one of the most versatile. You can make pretty much anything with it, from cheap school lunches to fancy meals for formal events. There's also the fact that it's cheap, quick-cooking, and really easy to work with.

Of course, there are rules to cooking with chicken, just like any other ingredient. One of the most common problems is the risk of salmonella and other harmful microorganisms. The moist, cool environment of chicken meat makes it highly susceptible to contamination, so it's important to handle it correctly. Make sure to buy only from trusted dealers, and double-check each piece before buying.

Getting the right texture can also be difficult, especially for first-time cooks. Good chicken should be tender and juicy, not too tough but not overly soft either. One of the best ways to achieve this is to cook chicken in the crock pot. Slow cooking gradually releases the meat's natural juices, so it doesn't dry out and there's always flavor in every bite. And because it does the work for you, you can just pop in your chicken in the morning and come home to a nice, ready-to-eat dinner at the end of the day.

Some people recommend browning the chicken first before cooking in liquid, so that it doesn't lose its natural flavor. This can be useful for slow cooking soups and stews, but you have to make sure the chicken doesn't get overcooked. Brown the sides just enough to seal in the flavor, and let the pot do the rest. You can also remove the skins and blot the pieces to remove the fat before cooking.

If you like to experiment with your cooking, chicken is also a great way to learn. It goes with pretty much any ingredient and readily absorbs all flavors. So don't be afraid to try out new spices, vegetables, or even fruits in your chicken recipes—you just might come up with something great!

Simon Burke loves to cook delicious and nutritious meals for his family. And luckily for us he also enjoys sharing his cooking experiences and recipes with the rest of us.
Get more information regarding cooking with chicken.

Using Chocolate Molds to Make Jell-O Jigglers

2009-04-30T07:14:00.001-07:00

Using Chocolate Molds to Make Jell-O Jigglers
Ever wondered what else you could do with all of those chocolate molds you have laying around? Jell-O jigglers are a fun way to get some additional use out of them and kids love them. They look absolutely adorable and taste great too! Any type of 3-D animal mold is sure to be a hit with your child. Chocolate molds that are a little deeper than normal work the best. Most plastic chocolate molds can withstand temperatures up to 160 degrees Fahrenheit so don't worry about them melting. To prepare the chocolate mold, spray lightly with a cooking spray.

Follow the recipe on the Jell-O box for the Jell-O jigglers, not the regular Jell-O recipe which is too soft. You will not be able to pull it out of the mold without breaking it apart. Once the Jell-O is prepared, pour into the molds, being careful not to overfill. I find that during this step it is beneficial to have the molds sitting on a cookie sheet or something not too flexible so that you will be able to easily move the molds from the counter to the refrigerator. Chocolate molds tend to be slightly flexible so moving can be difficult without spilling once full. Let the Jell-O set up in the refrigerator. Once the Jell-O has solidified, remove the molds from the refrigerator and gently pull Jell-O away from the sides of the mold to loosen and then pull completely out of the chocolate mold. If you have to really pry and pull it out, it should bounce right back into shape.

You're done. Enjoy!
For one of the largest selections of chocolate molds on the internet click here Chocolate Molds.

Time-Saving Kitchen Tips

2009-04-30T07:13:00.001-07:00

You're making three meals a day, seven days a week. Even with the occasional take-out meal, it still adds up to a lot of time in the kitchen. And if you're like most homeowners, cooking is probably just one of the many tasks at hand. How can you make time for everything without sacrificing the quality of your meals?

It's easier than you think. Saving time in the kitchen is all about making little changes. Even minor adjustments in your routine can add up to a big chunk of time over the week. Here are some tips to help you get started.

Plan your meals. You've probably heard it before, and it's worth repeating: planning is crucial. Take a few minutes to plan out your menu for the week. Make a schedule so you can make simpler meals on days when you expect to be busy. If you know what to do as soon as you get home, you won't be wasting precious minutes poring over the fridge or making things up as you go.

Use the crock pot. If you're one of those people who barely have 15 minutes to whip up a meal, the crock pot can be your best friend. It takes mere minutes to prepare your ingredients in the morning, put them in the pot, and set it to cook for the rest of the day. Your meal will be ready by the time you come home from work—all you have to do is serve it. Most recipes can be adopted for the crock pot, so you can still make all your favorites.

Make use of leftovers. Do you have some leftover pot roast from last night's dinner? Instead of letting it go bad, use it to make a quick meal the next day. Leftover meats can go into soups, salads, and sandwiches. Most soups and stews can be frozen and reheated for up to two weeks. You can even "plan" your leftovers by making extra on lighter days, so you'll have something ready when you're busy. Not only do you get faster meals, you also save a good deal of money.

Simon Burke loves to cook delicious and nutritious meals for his family. And luckily for us he also enjoys sharing his cooking experiences and recipes with the rest of us.Get more information regarding saving time in the kitchen.

Shrimp Curry Recipe(East Africa)

2009-04-28T11:49:00.001-07:00

Shrimp Curry Recipe(East Africa)
8 Servings
Ingredients
1/4 c butter (or vegetable oil) 1 c onion,chopped
1 t garlic powder
1 T curry powder
1 t turmeric
1 T salt
1/2 t chile powder
2 c coconut milk
2 lb shrimp,shelled
2 c potatoes,peeled and cubed 1 c water
1/4 c lemon juice

Preparation
Heat a large sauce pan and add the butter or oil. Add the onion,
garlic powder, curry powder, turmeric, salt, and chile powder and
saute until the onion is soft, but not brown. Add 1 cup of the coconut
milk, shrimp, potatoes, and water, cover, and simmer for about 20
minutes.
Add the lemon juice and remaining 1 cup coconut milk and cook for another 10 minutes, or until slightly thickened.

Pisni Holubts Recipe(Meatless Cabbage Rolls)

2009-04-27T09:29:00.000-07:00

Pisni Holubts Recipe(Meatless Cabbage Rolls)
For 10 Servings
Ingredients
2 c rice,uncooked
4 c water
1 md head white cabbage,4 to 5
-lbs,without bruis
2 lg onions,use 3 if you like
-onions
1/4 lb butter,1 stick
1 c mushroom mix
1 T salt
1 t black pepper,to taste
16 oz tomatoes,Canned
1 bouillon cube,or
1 T maggi sauce
1 ,tomato juice or water as

Preparation
Combine the rice and water in a medium saucepan. Bring to a boil,
stir gently, cover and cook for about 20 minutes. Cool in a large
bowl. Core the cabbage and place it in a large pot or Dutch oven half

filled with water, cover, and bring to a boil. Cook about 2 minutes.
As the outer leaves become translucent and soft, pry off and remove
with a wooden spoon. Continue until the head is about 5 inches in
diameter, remove and save for Cabbage Filling, (Recipe will be
included in the next bunch). Trim the leaves by paring of the thick
part of the rib. In a large skillet, saute the chopped onions in
melted butter until lightly cooked. Add the onions and mushroom mix
to the rice, stir gently but do NOT mash. Add salt and pepper to
taste. Line the bottom of a baking dish with the outer cabage leaves.
Place a large spoonful of the filling at the stem end of each leaf,
fold over the sides and roll from the bottom to the top. Do NOT
overstuff or the results will look like hand granades. The rice will
expand when baked. Without crowding, arrange in neat layers in the
baking dish, covering the last layer with a few cabbage leaves.
Coarsely chop the tomatoes and pour over the rolls. Add the bouillon
cube or Maggi seasoning, cover, and bake in a preheated 325 Degree
F. oven for about 2 hours. Add tomato juice or water as needed, there
should be 2 to 3 inches of liquid at the bottom. Baked rolls will
keep hot for about 1 hour.

Couscous Recipe

2009-04-23T11:18:00.001-07:00

Couscous Recipe (Serves 6 )
Ingredients
2/3 c chickpeas,Dried 1 bay leaf
3 T olive oil 2 t dried mint,Crushed
2 lb lean,boneless lamb shoulder 1 t (scant) salt (or),To Taste
1/2 c white onions,Chopped 1/4 t black pepper,Freshly Ground
5 c water,Boiling 4 medium-sized carrots
3 T fresh lemon juice 3 sm turnips
1/2 c ripe tomatoes 2 c couscous
1/2 t cinnamon 3 sm zucchini
1/4 t nutmeg,Freshly Grated 2 italian sweet peppers

Preparation
1. Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl.
2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all sides over moderate heat. Transfer the meat to a warm platter.
4. Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently.
5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture for 20 minutes.
6. Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes.
7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes.
8. Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10
minutes.
9. Pour the couscous into a sieve, discarding the water. Return the couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat.
10. Slice the zucchini into 3-inch cuves and the peppers into ผ inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes.
11. It should be time to turn off the heat under the simmering couscous pellets as soon as the zucchini-and-pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then pour off any remaining liquid.
12. Mound the couscous pellets in the center of a warm, large serving platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound.

Circassian Chicken Recipe

2009-04-17T09:06:00.000-07:00

Circassian Chicken For 1 Servings
Ingredients
3 1/2 lb stewing chicken
1 sm carrot -- scrapped &,Diced
1 md onion -- peeled and,Chopped
1/4 c parsley -- fresh
1 salt --,To Taste
1 pepper --,To Taste
2 c walnuts --,Shelled
3 white bread -- stale,Slices
1 lg onion -- peeled and,Chopped
1 T paprika

Preparation
Put chicken, carrot, onion, parsley, salt, pepper and 5 cups of
water
in a large kettle. Bring to a boil. Reduce heat and simmer, covered,
for 2 hours, or unitl tender. The exact simmering time will depend on
the age of the chicken. Remove chicken from kettle to cool. Strain
broth and reserve. Cut meat into shreds. Out the walnuts through a

meat grinder twice. After each grinding reserve the oil separately
from the nuts. Soak bread in some of the strained chicken broth until
soft. Squeeze dry and mix with ground walnuts, onion and pepper. Put
this mixture through a meat grinder 2 more times. Then gradually add
about 1 cup of the strained chicken broth to the mixture to make a
paste or sort of mayonnaise-type sauce. Combine 1/2 of this sauce
with the shredded chicken and spread evenly on a platter. Cover with
remaining sauce. Garnish with the reserved walnut oil by sprinkling
it, along with the paprika, over the sauce.

Mushroom Soup - Velvety Portabella Soup, Rich Yet Lowfat

2009-04-17T09:03:00.000-07:00

Mushroom Soup - Velvety Portabella Soup, Rich Yet Lowfat
This rich mushroom soup tastes like it has a cream base and is as smooth as velvet. But the only fat is a bit of olive oil used to sauté the mushrooms. Unabashedly rich in flavor, it is light yet full-bodied.
The secret is the homemade chicken stock. I have tried making it with the best commercial stocks, organic and expensive, as well as standard off the shelf canned variety. The soup is still good, but to take it to the higher octaves with full range, homemade stock is best. (Following the recipe is my simple method for making chicken stock)
This recipe serves 4
Be sure to do periodic taste tests as the flavor-impact of the ingredients can vary, and adjust quantities to taste.
2 cups sliced portabella mushrooms
2 Tbs Olive Oil
Salt, to taste
Dash Allspice
½ c Sauterne
( if you can't find Sauterne, I have used Trader Joe's Moscato from Paso Robles)
1 1/2 cups homemade chicken stock
1 clove garlic chopped finely
Sour Cream or Crème Fraiche for garnish
Heat the olive oil in a sauté pan large enough to hold all the mushrooms. Sauté with salt and allspice, and garlic. Add the Sauterne and cook until the mushrooms are soft and black.
Put the mushrooms in a food processor and purée. When the mushrooms are fully puréed, gradually add chicken stock. It should be the consistency of thinnish pea soup. Don't add all the stock if you don't need to. Stop adding when the desired consistency is achieved.
Heat through just before serving. Garnish with a swirl of sour cream or crème fraiche.
Simple, Rich Chicken Stock
This is a very simple process and I am not sure why many people are intimidated by making their own stock. Simply put the chicken parts on the stove and cook, taking them out and reduce the liquid. Then pour the liquid through a fine strainer, put it in the refrigerator and then next day spoon off the congealed fat. Very easy.
Depending on how much you make, it takes about an hour of slow simmering on the stove. You don't have to attend to it, just let it sit on the back burner while you cook or watch TV.
I make stock using only chicken parts, never adding vegetables or spices. I like my stock pure and add flavor according to how I will use it later, making a large batch and freezing it in small plastic bags. I get chicken backs from a local butcher, but any parts will do. If you use pieces with meat, such as breast and thighs, be doubly sure to cook it on a gentle heat so that the meat will remain tender. Do not trim the fat before making stock as it enriches the flavor, then remove all fat once it is cooled.
(NOTE: Use homemade chicken stock as the liquid base for polenta, it's heavenly! )
Step 1:
Put chicken parts in a large pot with enough water to cover. Bring to a boil and then simmer for at least an hour. If using breasts or thighs remove them once the meat is cooked.
Step 2:
Remove chicken from the stock and reduce the liquid by 50%
Step 3:
Pour the liquid through a fine strainer or for a purer stock, line the strainer with cheesecloth. Let cool.
Step 4:
Refrigerate the stock overnight. The cooled fat will coagulate on the surface and is easy to remove with a large spoon. The stock will be gelled. Spoon it into freezer bags. Can be stored in the freezer for up to 4 months.

Taken from the Portabella Mushroom Chapter of my upcoming book, Make It Sing Cuisine http://makeitsingcuisine.blogspot.com
The concept of my new book (in progress) Make It Sing Cuisine, evolved from my experience of working for the past 16 years in Africa as a designer for indigenous artisans. In any exotic language or culture where I lived, I discovered that people could understand the concept of transforming their products from ordinary to exceptional simply by asking them, "How can you make it SING?" Everyone on the planet understands the idea of and the joy inherent in singing. Now I am applying that same idea to cooking.
After returning to the US and rediscovering the pleasure of cooking in America, with supermarkets, stoves and an abundance of produce and other foodstuffs, I was inspired to write my book. I love cooking and creativity and I hope the blog and book will inspire the same in you.
Before moving overseas I worked for over 15 years in the culinary field in various restaurants on both coasts. I was also a caterer working in the homes of senators, diplomats, mayors, artists, actors, and executives.

More Than One Easy Steak Recipe

2009-04-17T08:59:00.000-07:00

More Than One Easy Steak Recipe
I think, if you are like me, you are always on the lookout for an easy steak recipe to treat your family and friends on. Everyone loves steak, but many of us fear preparing it. The best way of getting around your fear is making a recipe that includes a sauce or a marinade. By doing this you ensure that the steak will not turn out dry. That is why I always choose one of these recipes as the easy steak recipe to prepare when I'm entertaining.
Different from the usual way, two recipes are sliced very thin. This makes for very quick cooking and the sauce ensures that it is not dry. Do not over cook the steaks. I hope you will enjoy these recipes.
The fillet steak rosemary is really a very easy steak recipe, it is quick and easy to prepare and never dry and tasteless.
Fillet Steak Rosemary
Ingredients:
• Fillet steak (well chilled)
• ½ tsp rosemary
• 2 ½ tsp Worcester sauce
• 3 tsp brandy
• 4 Tsp butter
• Salt and pepper to taste
• ½ tsp dried mustard
• 1 cup sliced mushrooms
1. Slice the steak into thin slices.
2. Fry the steak in the butter and rosemary - 3 minutes on each side.
3. Remove the steak and place it in a warm dish.
4. Add all the ingredients for the sauce to the butter in a pan and bring to a boil.
5. Pour the sauce over the steak and serve it hot with rice and a green salad.

Canton Steak
Marinate overnight, one pound fillet or rump steak - very thinly sliced in the following marinade:
Ingredients:
• 2 Tsp soy sauce
• 1½ Tsp cooking oil
• 1½ tsp sugar
• 2 Tsp cornflour
• ½ tsp salt
Method:
Fry the meat when ready, very quickly in a little hot butter.
Gravy:
1. Cook the remainder of the marinade, 1 tsp sugar, 1 ½ tsp cornflour, ¾ cup water and 1 Tsp soy sauce in the pan after you have fried the steak.
2. Serve with green peas, fresh cooked carrots and rice.
This monkey gland steak recipe may present a little bit of a problem. It uses chutney, a sauce very well know in South Africa where I stay. It is a kind of curry, fruity sauce. I suggest you cook a little chopped up dry fruit and add a little sweet chili sauce and a hint of curry powder. The fruity taste is what is important here. Try it, you may very well love it. Of course, if you can get hold of chutney it will be best. I believe there are specialty shops you will be able to get it at. It will be well worth the trouble!

Delicious Monkey Gland Steak
Ingredients:
• 2 lbs rump steak
• 6 Tsp tomato sauce
• 1 Tsp white vinegar
• 2 sliced onions
• Salt, pepper and paprika to taste
• 6 Tsp mild chutney (if unavailable, use sweet chili sauce and add some cooked raisins and other chopped up dried fruit)
• 6 Tsp Worcester sauce
• 3 Tsp brown sugar
• 1 small tin strained button mushrooms
1. Cut and season the steak.
2. Mix the remainder of the ingredients together and place the steak in this marinade for at least 3 hours.
3. Grill the steak and keep warm.
4. Pour the marinade into the pan and cook well, then pour over the steak.
5. Serve with mashed potatoes and green peas.
I am sure that now you will always have an easy steak recipe that you can use.

If you have an interest in cooking and recipes, have a look at Rika's blog Easy Holiday Recipes for recipes you can use for holidays or everyday cooking.

Creative Cooking With Herbs

2009-04-17T08:57:00.000-07:00

Creative Cooking With Herbs
Cooking with herbs is a smart move for anyone looking to change things up in the kitchen. Herbs contain natural antioxidants, oils, subtle flavors, and wonderful aromas. You can use fresh or dried herbs to cook. Even simple foods can be enhanced with the right combination of herbs. Most people are already familiar with some of the more common herbs used in the kitchen. Garlic, oregano, basil, rosemary, mint, bay leaf, coriander, parsley, thyme, and sage are the most popular in general. There are a ton of other herbs out there to choose from, and you can improve almost any dish with the right application.

One thing to note when cooking with herbs is that dry herbs are more intense in terms of flavor than fresh herbs. Typically, you will cook with dry herbs for the flavor, and then you can garnish the food with the fresh herbs when you are ready to serve the meal. This way you engage the sense of smell, the sense of taste, and the sense of sight when that delicious dish comes out with fresh herbs on top. Think of some of the best Italian food you have ever had to eat. Chances are it was served with a nice herbal garnish. It really is the perfect way to step up your cooking to another level.

Dry herbs should be kept in a cool dry place. Use them before too much time has passed. They will lose their aroma and flavor over the course of time. Add dry herbs to the food when it is in the early stages of the cooking process. Fresh herbs should be added towards the end when the food is almost done cooking. Make sure not to turn up the heat too high. Excessive heat will diminish the essential oils and the flavor in the food. Once you have got your collection ready, it is time to put them to use. Cooking with herbs is great for pastas, sauces, dips, soups, meats, and stews.

There are lots of other dishes to create when you are cooking with herbs. The key is to be creative. You can invent all sorts of new smells, textures, and flavors. On top of this, it should be mentioned that herbs have a number of medicinal benefits. That is why people have been using herbs for thousands of years. Stay healthy and enjoy delicious food. Cooking with herbs brings you the best of both worlds.

Cooking with herbs is only limited by your imagination the author can help you improve your cooking to a higher level, for more information on the use of herbs in cooking and medicinal applications go to http://HerbsForHealthAndTaste.com.

Kuemmelkartoffel (Caraway Potatoes Recipe)

2009-04-17T08:56:00.000-07:00

Kuemmelkartoffel (Caraway Potatoes Recipe)
For 4 Servings
Ingredients
500 g potatoes (a generous lb)
1 l water (a generous quart)
1 salt,To Taste
1 pepper,To Taste
1 T caraway seed

Method
Peel the raw potatoes, slice them, and boil in very salty water
until tender. Drain the water. Scatter the caraway seed over the
potatoes, cover, and on low heat, let dry for 2 to 3 minutes. The
potatoes are served in a bowl, and frequently the cook would pour
melted butter over them.

How to Cook Frozen Lobster Tail

2009-04-08T13:35:00.001-07:00

How to Cook Frozen Lobster Tail
Frozen lobster has some definite benefits over fresh live Lobster.
• Frozen lobster can be bought and stored until you are ready to use it.
• Frozen lobster will be less expensive.
• Frozen Lobster tail is easier to obtain.
• A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.
It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.
Sources Of Frozen Lobster Tail
In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.
You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.
Cooking the Lobster
To get the best flavor and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.
To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.
In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails this way.
Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It's up to you.
Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.
Boiling thawed frozen Lobster is really easy.
• Fill a pot with enough water to cover the Lobsters you are cooking,
• Add about one tbsp salt per quart of water
• Heat the water to a rolling boil
• Drop the Lobsters into the boiling water
• Cook for about 1 minute per ounce of Lobster
Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.
• Put 1 to 1 ½ inches of water into pot.
• Add salt (1 tbsp per quart of water)
• Heat the water to boiling
• Hang the steaming basket into the pot
• Cover with heavy Lid (If you don't have a heavy lid sit a brick or rock on top to hold the lid down)
• Cook them for 7 to 8 minutes
Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.
Serve the Lobster on a platter with some hot clarified butter and you are ready to feast.
Learn all the different ways that you can enjoy Lobster. Bob Current is publisher of http://www.cookinglobster.info. Here you can learn the where how and what of finding and cooking lobster.

Why Should I Be Cooking With Herbs?

2009-04-08T13:34:00.001-07:00

Why Should I Be Cooking With Herbs?
Cooking with herbs is a great way to stay healthy and make your favorite foods tastier at the same time. Herbs and spice have been used by humans since the beginning of history. It has been proven time and time again that herbs have wonderful medicinal value. Apart from this, herbs and spice enhance the taste of food. That is why they have been used as trading commodities for thousands of years. In modern times, we can easily get all kinds of herbs at our local supermarket. It is inexpensive to purchase most herbs, and simple to grow them in your garden as well.

There are many benefits to cooking with herbs. You can add amazing flavor to meats, vegetable dishes, pasta, rice, soup, and just about anything else. Think of all the great ways that you can spice up your culinary creations with herbs. Professional chefs use herbs all the time, and so can you. The positive effect on your health is another reason to consider cooking with herbs. With so many vitamins, minerals, and antioxidants, herbs are an ideal way to get the nutrients you need to stay healthy. As the saying goes, you are what you eat.

Another reason to try cooking with herbs is to cut down on sodium, calories, and fat in your diet. While it does taste good to cook with a lot of salt, oil, butter, and cream, replacing these items with herbs is a great way to improve your diet. You can still get a good deal of flavor from a wide variety of herbs and spices. Herbs will replace all that excess salt you have been consuming. It is also good for cutting out high-fat and high-calorie ingredients. Making a few of these substitutes and changes will really help you eat better and feel better.

Do not forget that cooking with herbs is also great for presentation purposes. Herbs are visually appealing when applied in creative ways. They are also aromatic. You can excite the sense in terms of smell and sight any time you serve a dish with fresh herbs. It really is a perfect solution for getting all kinds of flavor without the added calories, fats, sugars, and sodium. Your body will thank you, and so you will your taste-buds. Look online for all sorts of interesting recipes using herbs. Spice up your kitchen with herbals ideas that are sure to please.

Cooking with herbs is only limited by your imagination the author can help you improve your cooking to a higher level, for more information on the use of herbs in cooking and medicinal applications go to http://HerbsForHealthAndTaste.com.

How to Cook Healthy and Budget Meals For the Family?
Life is hectic these days. Many families with both parents working are finding it difficult to make time for cooking meals. Food for family is usually replaced by fast food or cooked food from the shopping malls. These foods are usually less nutritious and it can also be more expensive than home cooked meals. The good news is that you can cook healthy meals for your family with proper planning and getting the right advice from reliable sources, incorporate some creativity and passion, a good and healthy meal that is within your budget can be achieved.

I would like to share with you some great ideas borrowed from Chinese cooking. During the weekends, it is recommended to buy fresh vegetables and meat approximately for a week's use. Vegetables such as capsicums, broccoli, mushrooms and cabbage are ideal as they can keep longer. Meat can be poultry, pork or chicken. Next step would be to clean these and cut or slice them into thin pieces and store separately in meal size portions sufficient for the family in the refrigerator for later use. Different sauces can be purchased to have a variety of taste in dishes.

One-Pot Rice
Possessing a good electric rice cooker is essential for one pot rice. Put in sufficient rice for the family and add enough water. When rice is cooked with remainder 1cm water on surface, add vegetables with seasoned meat and closed the cover and continue cooking till rice cooker completes cook cycle. Mix the rice with some sauces and fried onions. Serve hot.

Noodles or Pasta
Noodles and Pasta can be softened in hot water over the weekend. Cool them and then insert into zipbloc bags to be stored in the fridge. Fry garlic with oil till fragrant, add vegetables and meat and fry dry till cooked. Add favourite sauce and boil lightly for 5 minutes. Add water and starch to thicken sauce. Toss noodles or pasta into it till sauce thoroughly absorbed in. Serve hot

Roast or Curry Chicken
For roast chicken, season it overnight with some salt, soya sauce, sesame oil and few tablespoons of black pepper sauce. Put it in a roasting pan and cover with foil and store in fridge. Cut some potatoes, sprinkle salt and dash oil or butter over it. Do the same with capsicums. Put seasoned chicken on top tray, potatoes and capsicums on lower tray. Roast at 200 degree for 25mins. Serve with rice.

Slow Cooker Meals
You can add chicken, potatoes, carrots and onions with sufficient water and cook on slow heat for about 8 hours. Simply cook rice separately. When rice is ready to eat, take out the slow cooker food into a big serving bowl and serve.

Are you ready to learn more about the tips on how to prepare cheap and healthy meals for the family? Discover the methods of cooking different types of meals to keep your family happy and healthy. Visit my website at http://www.healthymeal.mywellness-shop.com

Valentine's Food That Helps in Romance

2009-04-08T13:32:00.000-07:00

I know it's quite embarrassing but in reality, most couples consider Valentine's Day to be a great opportunity to rekindle the flames in their relationships. It's no wonder that couples will try their best into leading the love into the bedroom for a steamy climax after a very special day. With that said, there are certain foods that can help you achieve this goal, and I hope to contribute some knowledge about these aphrodisiacs in this article.

First and foremost, let's talk about the term aphrodisiac and what is it exactly. Well, to put it bluntly, an aphrodisiac is something that arouses our libido. It takes forms in a variety of ways. It can be something that entices the scent, the vision and even the taste. In this case, we're going to focus on taste; particular foods that will get the eater both hot and steamy, but in a good way.
So if you're going to prepare Valentine's food in February 14 and if you're going the direction of more romance afterwards, consider preparing food that will wow your sweetheart both in mind and body. For couples who have already been married for a couple of years, adding these ingredients into the mix of foods will help rekindle the fading romance you may once had when you were still newlyweds.

First in the list are oysters. Even in the past, oysters had been used frequently to initiate sexual desire among couples. Its hard shell makes it a challenge to open and eat, but nevertheless, many who know the effect of oysters tough it out in order to turn on the charm. Oysters are mostly eaten raw right off the shell, but they can be cooked fried in batter too. In any case you'll want to eat them; they are very well known effective aphrodisiacs.

Time and time again, chocolates fit perfectly as a Valentine's food. Now I think the main reason about that is because chocolates act as aphrodisiacs too. Dark chocolate is the type of chocolate you'll need for romance since it contains the largest percentage of cacao among chocolate types. Cacao produces those "feel good" endorphins that will help you get ready for some action in bed. Even ancient people had since used and indulge in cacao drinks before spending nights of lovemaking.

Hot spices like peppers are also included in our list of aphrodisiacs. It's no wonder why when we eat hot food, our whole body sometimes feel the heat too while the food goes down our stomachs. The substance responsible for this reaction to the body is called capsaicin, which is contained in hot peppers. It helps speed up metabolism in the body after causing a thermogenic reaction that heat up the senses. Now, that will help steam up the evening much better, right?
Now, even if you can only implement one or two of these aphrodisiacs in your prepared Valentine's food, just make sure that you top the dinner off with some alcohol like wine or champagne. No, I'm not saying you get drunk afterwards, just take some in enough to lower your inhibitions and give you a boost of self-confidence. I know that's a little rough, but this is for the sake of rekindling the romantic flame. And on the other hand, alcohol is a great excuse for you to have some fun, so even for just this day, let your feelings get the better of you.

There are plenty other aphrodisiacs that can serve well as your Valentine's food in February 14. If some ingredient triggers your senses in a good way, most probably it is one of those. Feel free to use these aphrodisiacs to get both of you in the mood for a perfect and fun Valentine's evening.
February 14 is definitely a very perfect day when you can cook some Valentine's food for your special someone. Visit the Food Menu Blog to read more of this article and learn more tips on how to prepare Valentine's food and other cooking ideas that you will certainly love to share with your family and friends.

Quick & Easy Recipe Tips

2009-04-08T13:31:00.000-07:00

Wish you had a couple hours every night to cook your family a delicious, nutritious meal? There are ways to get around this so it's easier and quicker. I have found that cooking relaxes me from the sometimes stressful day. I feel guilty if my family is not getting the healthy made from scratch meals. Sound familiar?

Instead of slaving away over a raw chicken. I like to buy rotisserie chicken. You can add some great sides or take the meat off and put it in something else. Some ideas for this would be chicken and noodles, chicken casserole with vegetables, chicken enchilada's, chicken tacos, or chicken potpie. This is a quick and easy way to prepare chicken. If you pick the enchilada's you can actually make them and freeze them for use at a later date.

Most family's don't like leftovers so I try to come up with ways to make another meal with them. I don't like to waste food. Left over mashed potatoes can be used the next day as a topping for a meat loaf. If you have the meatloaf in the freezer, all you have to do is get it out of the freezer the night before and throw it in the oven when you get home, top with your left over mashed potatoes, add some cheese and there you have it.

Meatballs are a great thing to freeze and reuse later on. Make some extra and then use them for another dish. Some examples are meatball subs, meatball soup, barbecue meatballs and of coarse spaghetti and meatballs. It's a quick and easy recipe!

Stay tuned for all the quick and easy recipes for the dishes that I have talked about in this article. I will be including them in articles as well.

Leslie Patton

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http://www.QuicknEZRecipes.com

Use These Simple Guidelines to Choose the Best All Natural Dog Foods

2009-03-21T03:20:00.000-07:00

Because dog foods are bought by people, dog food suppliers market to the ideas dog owners have about their dogs likes. This explains why dog foods come in different shapes and colors, with or without gravy, dry or moist, etc. Dogs do not need any of these things for the best all natural dog foods. Isn't it interesting that pet owners spend around $13 billion annually for pet food which the majority of these dog foods are not all natural dog foods that give your dog optimum health.

Consumers Digest reported several years ago, "Few foods are so liberally laced with artificial flavors as pet foods" they also quoted sources that basically said that the only way they can get pets to eat the poor quality food is by adding phony flavors.

Would you choose artificial, poor quality for ingredients in your dog foods or would you rather choose dog foods that are all natural dog foods for your dog?

A carnivore's system is designed to eat raw meat, one animal at a time. Your dog should digest its meal and be eliminated before any putrefaction begins. A dog's digestive system is highly acidic, or at least it should be. Only raw meat stimulates a highly acidic system that is designed to kill unfriendly bacteria.

Ingredients in the Best All Natural Dog Foods

You will find the best all natural dog foods consist of approximately 75% organic, all natural raw meat. This can consist of beef, whole chicken or turkey wings, necks and backs as long as they are raw and fresh. When bones are old or cooked they become brittle and splinter.

The best all natural dog foods are also around 25% vegetables. This does not mean give your dog a whole, raw carrot. In the wild your dog would get these vegetable requirements from the predigested vegetables in the animal's stomach and intestines. You can add organic vegetables to your all natural dog foods by grating them, chopping finely (like what you would find in a rabbit's stomach) or run through a blender, food chopper or food processor.

In the wild a dog would get the water they needed from their prey, so the all natural dog foods you give your dog should be the consistency of a thick stew. The moisture content of dog foods also has an effect on maintaining healthy kidneys and bladder in your dog. Many pet owners report their dog cutting down on water consumption when being fed these types of all natural dog foods.

Most of the minerals must come in the form of supplementation today. Calcium is very important in the best all natural dog foods. Bone meal is not an acceptable source of calcium for your all natural dog foods because bones store toxins and heavy metals like lead or even mad cow disease. The other reason is the calcium to phosphorous ratio. Pets need a 2:1 ratio between calcium and phosphorus. That is, for every 2 parts of calcium in the food, there should be 1 part phosphorus. As an example, if the food contains 2 grams of calcium, the food should contain 1 gram of phosphorus. Meat is naturally low in calcium and high in phosphorus. Bone meal is not only a source of calcium, but bone meal is also a source of phosphorus, so using bone meal reverses the 2:1 ratio so that perhaps your dog's body has a 1:3 ratio or 1 part calcium to 3 parts phosphorus. This imbalance could cause your dog health problems.

Finely ground raw egg shells are the best choice for calcium supplementation in the best all natural dog foods. They contain virtually no phosphorus and are extremely high in calcium plus they are affordable and lightweight. The best all natural dog foods will use approximately 1 tsp. finely ground raw egg shells or about 8 large eggs for every pound of meat. Raw eggs are an excellent source of meat and affordable.
Digestive enzyme supplementation are also a good ingredient in the best all natural dog foods. The four most commonly used enzymes in the best all natural dog foods are amylase that helps with the digestion of carbohydrates, protease which helps with the digestion of protein, lipase that helps with the digestion of fats and cellulase for the digestion of vegetables.

Nutritive herbs provide a blend of vital nutrients that are essential in the best all natural dog foods. Alfalfa which is an Arabic word meaning "mother of all foods, dandelion leaf, nettle, and kelp are ingredients in the best all natural dog foods. These herbs can be found in various green food powder supplements from health food stores.

The combination of these herbs in the best all natural dog foods provide such nutrients as biotin, bioflavanoids, calcium, magnesium, folic acid, iodine, iron, potassium, linolenic acid, niacin, potash, sulfur, zinc, vitamins A, B1, B2, B6, B12, C and E. These herbs also aid in the assimilation of protein, fats and carbohydrates plus are an excellent blood purifier. They also aid the body to help detoxify the liver, clean the colon and keep the thyroid working.

Using these simple guidelines you can choose which are the best all natural dog foods to buy or how to make the best all natural dog foods available so your dog can enjoy optimum health.
Sherrie Chastain Health and Beauty Consultant Best All Natural Dog Foods Helping People Find Health and Happiness in their Lives for 25 years

What Are The Causes Of Food Poisoning

2009-03-21T03:19:00.000-07:00

What Are The Causes Of Food Poisoning
Food poisoning is more common in areas with poor sanitation or living conditions (often occurs in community feasts, cooked and served under unhygienic conditions or food stored under such conditions for several hours). Most cases of food poisoning are from common bacteria like Staphylococcus or E. coli

What Is Food Poisoning
Food poisoning refers to poisoning that occurs due to eating foods contaminated with toxins or poisonous substances secreted by some bacteria. Contaminated food or water infected with or carrying micro-organisms can food poisoning. Improper cleaning and washing of fruits and vegetables, and improper cooking of food can also cause food poisoning.

What are the Symptoms of Food Poisoning
Food poisoning generally occurs within 2 to 3 hours of eating or drinking infected food or water. However it may also occur earlier or later. The symptoms include nausea or a feeling of vomiting, vomiting, pain in the abdomen and diarrhoea. Other symptoms are fever, cold sweats, weakness, headache and dehydration.

Types of Food Poisoning
1.Bacterial food poisoning - Here the micro organisms called bacteria are responsible.The food material may contain the pathogenic bacteriae or their toxin and will be ingested along with the food.

2.Non bacterial food poisoning - Due to the presence of toxic chemicals like fertilizers, insectisides, heavy metals and ect.Since bacterial food poisoning is common it is discussed here.

3.Bacterial food poisoning - All bacteria are not harmful.There are some pathogenic bacteria which secrete toxins and cause clinical manifestations.These organisms enter the human body through food articles or drinks.

How Food Poisoning Occurs
1.Presence of bacteria in the water.
2.The raw materials for the food may contain toxins.
3.Premises where the food is prepared may contain micro organisms or toxins.
4.Food handlers may have some infectious diseases.
5.Some animals like dogs,rats may contaminate the food.
6.If prepared food is kept in the room temperature for a long time and heated again can make a chance for food poisoning.
7.Purposely some body mixing toxins in the food.

Some Common Bacterial Food Poisonings
1.Salmonella food poisoning - There are three different varieties of salmonella bacteria.(salmonella typhimurium,salmonella cholera suis,salmonella enteritidis) These bacteria are present in milk, milk products and eggs. Symptoms of this food poisoning include nausea, vomiting and diarrhoea. Fever is also common.

2.Botulism - This is the dangerous type of food poisoning caused by clostridium botulinum. The spores of these organisms are seen in the soil and enters the human body through pickles and canned fish ect.Compared to other food poisonings here vomiting and diarrhoea are rare Mainly the nervous system is affected.The symptoms starts with double vision,numbness with weakness.Later there will be paralysis with cardiac and respiratory failure ending in death.

3.Staphylococcal food poisoning - It is caused by staphylo coccus aureus. These organisms usually cause skin troubles like boils and eruptions.It causes mastitis in cow.Through the milk and milk products it enders and causes gastroenteritis.There will be vomiting,abdominal cramps with diarrhoea.

4.Closteridium food poisoning - This is caused by closteridium perfringens.They are present in stool,soil and water. They enter the body through,meat,meat dishes and egg ect.If food articles are cooked and kept in room temperature for a long time and heated again before eating can result this food poisoning.Symptoms include vomiting ,diarrhoea and abdominal cramps.

5.Bacillus cereus - The spores of these organisms can survive cooking and causes enteritis. Diarrhoea and vomiting is common in this infection.

How to Investigate Food Poisoning?
1.Examine each and every person affected.
2.Water sample should be tested.
3.Kitchen, store room and food samples should be examined.
4.The cook and food handlers should be questioned and examined.
5.Samples of vomitus and stool of all victims should be tested to identify the bacteria.

How to Prevent Food Poisoning
1.Only purified water should be used.
2.Hygiene should be maintained by all persons keeping contact with food.
3.Workers should use masks, cap and gloves during cooking and serving.
4.Sick individuals should not come in contact with food materials.
5.Kitchen and premises should be neat and clean.
6.Utensils should be washed with soap and hot water.
7.Should not keep the prepared food for a long time in room temperature.
8.All food materials should be kept in closed containers.
9.Animals like dog, cat, rat ect should not come in contact with food materials.
10.Vegetables should be washed before cooking.
11.Meat should be fresh and should be purchased from recognised slaughter house.
Paul Hata is active in various community programs aimed at providing education,health and jobs to all.Paul has over 10 years experience in managing a multi-million dollar advertising company.Access 1000s of affordable healthcare here - EarlyPlanet.com and TradePlanets.com

2009-03-21T03:16:00.000-07:00

Tomatnyi Sous - Russian Tomato Sauce Recipe
For 2 Servings
Ingredients
1 T tomato paste
1 1/2 lb tomato,fresh, chopped
1 garlic clove,Crushed
1 green pepper,sm, chopped
1 onion lg,chopped
1 t salt
1/2 t black pepper
1/2 t basil,Dried
1/2 t hot pepper sauce
1 T flour
1 T butter
1/2 t sugar (or honey)

Preparation
Saute the garlic, onion, and the green pepper in the olive oil until

soft but not browned. Stir in the tomatos, salt, pepper, basil, & the
hot sauce. Cover and simmer for 25 minutes. Dump mixture into
blender
and puree for 1 minute. Melt butter in a saucepan then stir in the
flour and cook for 3-5 minutes. Stir in the puree and add the tomato
paste & sugar. Simmer for 10 more minutes. This may be refrigerated
for 4 days or frozen. It is used in many Russian recipes.

Quick Chicken Piccata Recipe For 4 servings

2009-02-27T06:41:00.001-08:00

Quick Chicken Piccata Recipe For 4 servings.
Ingredients
4 Boneless chicken breast halves, skinned
Salt and freshly ground pepper
2 tb Butter
1 ts Vegetable oil
1/2 c Chicken broth
1/4 c Vermouth
2 tb Fresh lemon juice
1 tb Capers, drained, rinsed
Lemon slices

Preparation
Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet; keep warm.

Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over. Garnish chicken with lemon slices.

Cooking Tips for Broiling a Chicken

2009-02-27T06:37:00.000-08:00

Cooking Tips for Broiling a Chicken
For decades, broiled chicken has been the meat of choice for those on low-fat and low calorie diets. Unfortunately, broiled white chicken has also acquired a reputation for being bland, rubbery and dry.

That's a real shame, because chicken - especially white meat chicken - is one of the most versatile proteins available. All it takes is a bit of knowledge about how to broil (or grill) chicken so that it stays moist and flavorful and you will find that chicken tastes great even without all the sauces and gravies.

How to Broil Chicken That Melts in Your Mouth

One of the most important things to keep in mind about chicken white meat is that it has little fat of its own. The fat is all in the skin. While that makes it relatively easy to cook chicken with almost no fat, it also means that chicken white meat is prone to becoming very dry when cooked without the skin. Want to avoid dried out broiled chicken breasts? Here are some tips for broiling chicken that will be moist and delicious.

1. If fat is not a concern, broil breasts with the skin on, and turned toward the heat source. For broiling, start with the skin side down, and then flip chicken pieces halfway through. Broiling breasts with the skin on will not appreciably increase the fat content of the meat as long as you remove the skin before eating it.

2. If using skinless breasts, rub them lightly with olive oil or marinade before broiling. Experiment with flavored olive oils to find flavor combinations that you like. Or, brush breasts with Italian dressing - or spray lightly with cooking spray to give them a light coating.

3. Precook chicken breasts in chicken stock before putting them under the broiler. They will start out infused with extra moisture and flavor, and spend less time drying out under the broiler.

4. Use an herb rub to crust the chicken on the outside. You will a get browned, crusted outside and moist, tender inside.

5. Your heat source should be about 5 to 6 inches away from the top of the chicken for best broiling.

6. Flavor chicken meat with herbs, salt and spices before broiling.

7. Preheat the broiler for 9 to 10 minutes before putting the meat in. If you try to broil chicken in a broiler that is not preheated, they will dry out before they cook through.

8. Keep your eye on the chicken while it is cooking. If edges are cooking too quickly, rearrange the pieces on the pan or adjust the heat.

9. Conversely, shield the thinner edges of chicken breast with foil to prevent them burning before the rest of the chicken is cooked.

10. Flip chicken when top side is browned. Since breasts will not all cook at the same rate, keep an eye on the chicken so that you can remove breasts when they are done and prevent them from drying out.

11. Use tongs to turn chicken. Do not pierce with a fork or juices will escape, leaving chicken dry and stringy.

12. Brush top side of chicken with marinade, barbecue sauce, Italian dressing or flavored olive oil after turning. A light basting will refresh the moisture and infuse flavors into the meat.

Broiling a Whole Chicken

Generally, whole chicken is roasted, often after being stuffed with forcemeat of some kind or other. However, a whole chicken can be cooked under the broiler for a very different taste. You just need to flatten the chicken before cooking. Follow these directions for flavorful broiled whole chicken.

1. First, butterfly the chicken

2. Remove the backbone: Using a heavy knife or kitchen shears, cut close to the backbone from neck to tail on each side of the bone, and then remove it.

3. Flatten the chicken: Spread the chicken skin side up on your table or counter, and bang the breast with your fist to break the collar bone and some of the ribs.

4. Fold the wings to either side of the shoulders.

5. Cut a slit in the skin at either side of the breast tip.

6. Insert the tips of the drumsticks through the slits in the skin.

7. Brush the chicken with olive oil and spices. Or use flavored olive oil.

8. Put chicken skin side down in broiler pan - not on a rack.

9. Broil about 5 inches from the heat for five minutes.

10. Brush the chicken with oil and spices and place back under the broiler.

11. After five minutes baste again, using the juices in the pan, and place back under broiler for five minutes more.

12. Baste chicken, and then sprinkle with salt, pepper and spices and turn skin side up.

13. Broil and baste skin side for fifteen minutes more, basting every five minutes to ensure meat remains moist.

14. Chicken is done when juices run clear yellow from pricked drumstick.

Stephanie Larkin is a freelance writer who writes about cooking tips and tips for the home, often discussing specific products such as the Nu Wave Oven.

Tips on Cooking Vegetables

2009-02-19T10:23:00.000-08:00

It is well known fact that all vegetables are more nutritious and flavorful when cooked in the microwave oven. They also retain their texture. Only a few spoonfuls of water are required to create steam to cook the vegetable. A few tips on cooking the various kinds :
• Cover all vegetables with plastic wrap as they tend to dry up.
• Vegetables with a high water content such as leafy vegetable and beansprouts do not require any water to cook - simply wash and cook while still wet.
• Use a wide container and spread the vegetable rather than pile them in many layers.
• Cut gourds and roots such as angled loofah and carrot into equalized pieces so they cook evenly.
• Peel off the fibrous tough stem surface of some leafy vegetable such as kale as it prolongs cooking time.
• Cook stems first, adding leaves only when stems have begun to change color, or leaves will disintegrate while stems are still cooking.
Vegetables may provide vitamin and roughage to modern nutritionist, but the Chinese know they may do more. Leafy vegetable aggravates the 'wind' problem inside the bodies of women after childbirth and should be avoided at all cost. Only the dried moi choy is allowed. Celery tea helps lower blood pressure and to this end, celery is boiled till it yellows and the liquid strained and drunk; a fresh lot is brewed on alternate days. Cabbage stimulates the body's plumbing while white Chinese radish relieves a hangover. Garlic kills germs and tones the blood and water chestnuts sharpen sight and hearing. And these are only some of the more commonly known home cures!

Visit Asian Recipes today and access to over 1000 of Free Asian Cuisine from Asia, included various Asian cooking and food articles and ultimate collection of finest quality Asian food dishes.

Parfait Torte Recipe

2009-02-17T07:18:00.000-08:00

Parfait Torte Recipe
8 Servings
Ingredients
6 oz ladyfinger cookies
1 1/2 c milk
1/2 c rum
2/3 c sugar
4 egg yolks
2 T flour
1 t vanilla extract
1/2 c butter,softened
3/4 c almonds (or walnuts)
-coarsely
-,Ground
1 c whipping cream,for topping
Candied fruit,for garnish

Preparation and method for Parfait Torte Recipe
Line the bottom and sides of a 9-inch springform pan with about half
of the ladyfingers. In a small bowl mix together-cup of the milk and
1/4 cup of the rum; sprinkle over ladyfingers. In the top pan of a
double boiler, combine the remaining milk, 1/3 cup of the sugar, egg
yolks, flour, and vanilla. Place over gently boiling water and cook,
stirring constantly, until mixture is thickened and coats the back of a
spoon. Remove from heat and let cool. In a medium bowl cream
together butter and the remaining sugar until smooth. Add cooled egg-
yolk mixture and nuts; beat until fluffy. Gradually add the remaining
rum, beating constantly. Pour creamed mixture over ladyfinger-lined
pan, being careful not to dislodge ladyfingers. Arrange remaining
ladyfingers over filling. Cover torte and refrigerate overnight. When
ready to serve, remove pan sides. Whip cream until stiff peaks form
and spoon attractively on top of torte.

Traditional Food of Honduras

2009-02-17T07:17:00.000-08:00

Traditional Food of Honduras
It is amazing that this great country of Honduras which is very poor can still produce some of the greatest tasting recipes. Some of the more traditional food of Honduras includes tortillas, fried beans, bananas or papayas, eggs and usually some type of veggie. It is known that in this country most of the traditional food of Honduras is grown right there so they do not have to import a lot of foods. Fruits, vegetables and meat are usually all butchered and homegrown for each family.

This country tends to take some of the recipes from Mexico and put their own Honduras twist on it, so if you like Mexican food and you are looking for something newer and healthier, then you may want to give some traditional food of Honduras a try. Because most of the food of this country is homegrown and not imported, using the freshest possible vegetables, fruits and other ingredients is very important and will make all the difference in taste. Organic is the way to go when it comes to preparing this type of authentic food.

The baleada is another traditional food of Honduras and is a staple in the country. Basically, a baleada is a flour tortilla which is folded in half and filled with refried beans and cheese and then topped with sour cream. In essence, this dish is what Americans call a quesadilla. A baleada is a great dish for breakfast, lunch or dinner it is all on how you prepare it. Many people will add roast meat (chicken or pork, red meat is not allowed in a lot of Honduran dishes) for dinner and scramble up some eggs to have in it for breakfast.

Naturally, these are not the only traditional food of Honduras, there are many soups that have made an appearance in this country and are a great way to start or end a meal. For instance, a great bean soup can compliment a dinner of tacos amazingly well, or if you are a person who enjoys seafood, the Honduran's have come up with a fantastic seafood soup that is a little bit spicy and sweet. Most of the soups, as a known fact are complimented by corn tortillas which you can dip into the soup.

So as you can see, some of the most traditional food of Honduras is fantastic, tastes great and is very healthy for you! Whether you are making this meal specifically for you or you are cooking for a big family, you will have a great time not only preparing this meal but also eating it! Just be sure that you have some water around, for a lot of the traditional food of Honduras is spicy!

To try out some traditional food of Honduras such as quesadillas, fried plantain, salsas, chismol, bronzed tilapia, conch soup, coconut bread and many, many more, check out these Honduran recipes.

Margaret Assor is an enthusiast of ethnic cookery and an advocate of boredom free kitchens. If you want to try out some of the exotic Honduran recipes, visit her website at http://www.RecipesForHonduranFoodsInEnglish.com

Calories in a Banana

2009-02-17T07:14:00.000-08:00

Calories in a Banana
It is important for everybody to know the amount of calories in a banana. Bananas are the immense foundation of dietary importance. They have been looked upon as nature's most beautiful gift.

• The carbohydrate constitution of calories in a banana depends on the ripening of the fruit. The sugar level and starch level depends on how ripe it is as well. As the banana ripen, the level of starch falls and the level of sugar rises.

• It can be said that bananas become easy to digest if it ripens and the color becomes more yellow. In comparison, the 'protein calories' are only of one percent of the aggregate calorie content. However, one half percent are 'fat calories'.

• The amount of calories in a banana varies from medium quantity to low quantity. The source of the amount of calories in a banana is mostly carbohydrates.

• Bananas that are peeled and weigh 1 pound will typically have 260 calories.

• If you count the amount of calories in a banana which is peeled and small in size, you can find the calories to be around 80.

• A banana of standard size can be full of roughly speaking 115 calories.

• A small plantain banana, also every so often called as "red bananas", have approximately 115 calories. A pound of red plantain bananas consist of about 400 calories.

• Bananas supply a great source of energy when eaten around half an hour prior to any exercise. This is mainly because bananas get digested in a slow manner and a stable continual energy source is achieved and supplied to the body.

• Some people suggest avoiding banana when watching your weight. This is because of the heavy calorie composition. For a dieter, the amount of calories in a banana he can have is an 80-calorie banana in his diet chart.
Find tips about growing bananas and how to ripen bananas at the Banana Facts website.

What Vegetarianism Can Do For You

2009-02-17T07:09:00.000-08:00

What Vegetarianism Can Do For You
A vegetarian lifestyle brings advantages that perhaps you do not know about. In case you haven't noticed, a pound of beef is a lot more expensive than a bundle of carrots or beans. Sticking to more vegetables with your diet means you'd be able to reduce food expenses considerably.

What about improved health? It is known that too much meat make people sluggish and this is the least of the problems that can result from it. Medicine has proven beyond doubt that a diet based on meat can lead to a range of health issues, cancer, obesity, heart irregularities and many others. Premature aging is also often mentioned as stemming from too much meat consumption. In contrast, eating more vegetables is good for the digestive system. There's less heavy stuff to digest and the accumulation of animal muscle that negatively affects the functioning of the lower intestines is eliminated. Waste excretion is much more regular and smoother. Sleep is more restful and some say even sex is better.

People have been eating meat at the very start so it is quite understandable for them to think they cannot survive a meatless diet. But science says man is not a natural meat eater. His digestive system is not designed to handle the heavy elements commonly found in animal tissues. Hence, many people have to contend with many health problems because their digestive systems cannot cope with the kind of work it is forced to perform.

All kinds of weight-loss programs are being advertised as the best.
Lose so many pounds on so many weeks without dieting. Such declarations are also accompanied by many testimonials praising the programs to high heavens. Incidentally, while they may be effective, they can cost more than you can afford. Why engage into something that can cost you an arm or a leg or both when all you have to do to get that whistle-bait figure is to stop eating meat.

The benefits of going vegetarian do not stop there for there is also spiritual element to it. It forces you to discipline yourself. Discipline is one of the important values of people who give importance to a spiritual life.

Nathaly Dedeyan is the founder of http://www.hinduspace.com , a social networking website specifically for Hindus. www.hinduspace.com is a safe, friendly place to connect and make new friends, meet new partners, and discuss all matters to the Hindu way of life.

Easy Fudge 2

2009-02-13T10:54:00.001-08:00

Easy Fudge 2
Ingredients
6 tb Margarine
3 1/2 c Confectioners' sugar
1/2 c Sifted cocoa powder
1 ts Vanilla extract
1/4 c Soy milk
1 c Chopped nuts (optional)
Lightly grease a 5 x 9-inch loaf pan using a little of the margarine.

method
Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler.
Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired.

Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

The White and Whole Wheat Bread Debate

2009-02-13T10:51:00.000-08:00

There has always been debate on whether white bread or whole wheat bread is better for your health. Here are some facts to help you draw your own conclusions.

Traditional whole wheat bread is made with fresh stone ground flour, water, salt and yeast. Nothing else is required, and the taste and texture of these breads is excellent. The stone ground flour contains all the components of the wheat grain - endosperm, fiber husk and wheatgerm - so the bread is jam-packed full of complex carbohydrates, natural vitamins and minerals, phytonutrients, and is free of trans fat and saturated fat.

White bread is made from flour which has been stripped of it's fiber and nutrients, then bleached. Industrial bread, the kind you buy at the supermarket, can contain any of the approximately 60 approved chemicals used in the industrial making of flour and bread. These chemicals help to make bread that looks bone white, has an extended shelf life, and entrains an abnormal amount of air in the bread - making it appear soft, light and fresh. The light airy feel is not an indication of freshness - it merely allows the baking company to sell you a loaf which contains more air than substance.

Whole wheat bread contains larger particles of dietary fiber and this is effective in decreasing the rise of blood sugar after eating. White bread is stripped of fiber, containing only the endosperm of the wheat grain. This lack of fiber can lead to digestive malfunction, and also allows the body to absorb sugar rapidly.

Eating too much bread is often wrongly perceived as a major cause of weight gain - but whole wheat bread can be a good way to make yourself feel full without filling up on fat or sugar. What really adds on the pounds is what we put on the bread. More and more people are realizing that traditional whole wheat bread is so delicious that they have no need of robust spreads and topping - just a light spread of butter or margarine is all that is needed.

Whole wheat bread contains more fiber and nourishment than white bread, and can be just as soft and delicious. It is growing in popularity as people start waking up to the fact that processed and chemical laden foods are not beneficial to their health.

Learn about the benefits of whole wheat bread. Advice and recipes show you how to bring the goodness of wholesome, fresh bread to your home.

Visit the Whole Wheat Bread website.

Serve the Food You Eat at Your Favorite Restaurant

2009-02-13T10:50:00.000-08:00

Eat like you're in a fancy restaurant every night.
If you happen to get the good taste of the food from the restaurant there is still more to remember--

Atmosphere. You must make your dinner have the relaxing, rich, elegant atmosphere of your favorite restaurant, whether it is Applebees or Chillies or another restaurant where you like to eat.

The table service should be clean matching Silverware, plates and glasses. First you put the plate in the center of the area. To the left you put the long fork for dinner and the short fork for salad. On the right of the plate you put the knife and then the spoon. If a soup spoon is used, put it farthest out. You use the silverware from the outside in when you are eating. For example, you take the small fork from the outside on the left and use it to eat your salad.

Don't forget the napkins. You can fold them in half and put them under the knife and spoon, or wrap the napkin around all the silverware. You can get ideas on-line about how to make pretty wrapped linen napkins if you want to use them.

You can put fresh flowers at individual settings or one low bouquet in the center of the table. Be sure you can see around or over the flowers to talk to the other guests.

Wash off the salt and pepper and any of the articles you put on the table. Make sure they are full of the condiments and that they are dusted and clean.

If you have a table cloth on the table you must shake it out before each meal. If it has any left over food stains, be sure to wash it first or use another.

The table should be clear of everything except that which will be used for your meal. Take away all papers and books that have cluttered it in between meals.

If you can establish this clean, pleasant, relaxing and elegant atmosphere, you'll be pleasantly surprised that the meal will taste much better.

Serve the same delicious food that you eat at your favorite restaurant. Click here: http://favorite-restaurant-food.blogspot.com

Milan Gastronomy

2009-02-13T10:46:00.000-08:00

Are rice and cheese your favourite foods? If you have said "yes", Milan is a city specially designed for you. Traditional Milanese cooking is made up of simple, but delicious dishes. On the other hand, Milan's passion for fashion extends to the dinner table: it is full of restaurants with the newest foodie trends. Finding a good restaurant to spend a pleasant night in a beautiful environment, with a perfect service, and a delicious meal, is quite easy in this city.

Italian food tends to be deeply regional, with the different cities having their own signature dishes and ingredients. Milan, however, has been influenced by the massive influx of the industrial boom workers, so it has influences from both Sicily and Tuscany. But this doesn't mean that Milanese cuisine doesn't have its own distinctive flavour.

Unlike most Italian regions, Lombardy prefers a northern European custom: using butter rather than oil as its cooking medium, which gives a special and distinctive taste to their cuisine. Alla Milanese-style cooking means that the food is usually dipped in egg and breadcrumbs mixed with grated Parmesan then sautéed in butter.

Their most popular dish is Rissotto, often made with meat. Pasta is very popular too, but it's usually baked or stuffed with cheese or meat. They love all kinds of cheeses, but Gorgonzola is their favourite. Mascarpone is also a typical Milanese cheese and appears regularly in puddings, desserts or creams. Another popular speciality is osso buco, always accompanied by risotto.

Meat is very common on many menus, especially veal and pork. They usually eat fish too, particularly trout and pike, straight from the many lakes in northern Italy. Don't forget to taste the "cassouela", an extremely filling dish made with various parts of pork meat (tail, ribs, rind, feet and ears) cooked with green cabbage and other vegetables.

Finally, Panettone is a sweet type of bread with raisins, citron, and anise which hails from the Milan area, but enjoyed throughout Italy. It is the traditional Italian Christmas cake, although there's nothing to stop visitors ending their meal with a generous wedge of the fruit-studded bread at any time of the year. Another typical dessert is the Torta di tagliatelle, a sweet cake made from egg pasta and almonds.

Pizzerias are very popular in the city. They are usually cooked in wood-fired ovens, giving them a delicious smoked taste. Some of these pizzerias have traditional paper tablecloths and provide you with pencils to amuse yourself while waiting for your pizza.
Do you want to taste the most traditional Milanese food in a traditional trattoria? Take a flight to Italy and rent Milan Apartments for the best accommodation. If you are planning to visit this city, don't miss out on trying some of their typical food.

Diana Roig
Related Articles and Stories can be found at the author's website Milan Apartments. Visit our blog within the website.

Quick Peanut Butter Pound Cake Recipe

2009-02-10T11:28:00.000-08:00

Quick Peanut Butter Pound Cake Recipe
Ingredients
1 pk Yellow cake mix
3 Eggs
2/3 c Milk
1 1/2 c Creamy peanut butter
1 sm Instant vanilla pudding

Method
Combine all ingredients in a large mixing bowl. Blend well. Beat on medium speed for 5 minutes. Pour mixture into a greased and floured 13x9" pan. Bake at 350 degrees for 1 hour. Cool in pan 10 minurtes. Remove from pan and cool completely.

Quick Cape Breton Chowder Recipe

2009-02-03T16:41:00.001-08:00

Quick Cape Breton Chowder Recipe
Ingredients
1 lb Cod fillets; frozen *
1 tb Butter
1/2 c Onion; finely chopped
10 oz Cream of celery soup
14 oz Clam chowder
1 c Milk
1/2 c Water
Parsley; chopped

Method
Partially thaw fish. Cut in 1 inch (2 cm) pieces. Saute onion in butter until translucent. Stir in soups, milk and water. Slowly bring to a boil. Add fish and simmer 5 to 8 minutes or until flesh is opaque and flakes easily. Sprinkle with parsley.

Quick Southwestern Pizza Recipe

2009-02-01T03:51:00.001-08:00

Quick Southwestern Pizza Recipe
Ingredients
1 1/2 c Bisquick Original baking mix
1/3 c Very hot water
2 c Cut-up cooked chicken
1/2 c Salsa or picante sauce
2 c Shredded mozzarella cheese (8 oz)
1/4 c Chopped onion
1/2 Bell pepper, cut into thin rings
Method
Move oven rack to lowest position. Heat oven to 450'F. Greast cookie sheet or 12" pizza pan. Mix baking mix and water; beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13" circle on cookie sheet; pinch edge, forming 1/2" rim, or press in pizza pan.
Mix chicken and salsa. Sprinkle crust with 1 cup of the cheese. Top with onion, chicken mixture and pepper; sprinkle with remaining cheese. Bake 12-15 or until crust is brown and cheese is bubbly.

Makes 1 pizza.

Quick Shrimp Gumbo

2009-02-01T03:49:00.000-08:00

Quick Shrimp Gumbo Recipe
Ingredients
2 tb Cooking oil
1 c Okra
1 cn Chicken gumbo
2 cn Shrimp (4 1/2 oz.)
2 tb Flour
1 cn Chicken & rice soup
1 Salt & pepper to taste

Method
Make roux with cooking oil and flour. Brown until dark brown color. Add okra, salt and pepper. Add soup and carefully rinsed shrimp. Simmer until hot. Serve over rice. If more vegs. are desired, add chopped bell bepper, minced garlic and green onion blades.

Plain Omelet With Onion Recipe

2009-01-30T21:23:00.000-08:00

Plain Omelet With Onion Recipe
1 Servings
Ingredients
2 lg eggs
1/2 t water
Salt
Black pepper
3 T chopped onions,sauteed
or 3 tablespoon.,Chopped scallions,uncooked
1 T clarified butter (or oil)

Preparation
Mix together all ingredients except the butter. Put half of the
butter in a skillet heated to medium, brown onions, remove, add
remaining butter and the egg mixture. Using a small spatula run
around the edges of the skillet, tipping the skillet so the uncooked egg
from the center of the pan can run under the bottom of the cooked
egg. Continue to do this until the egg in the center is still just a little
moist, sprinkle sauted onions or uncooked scallions on the egg, roll the
omelet with three folds as you turn it onto the plate.

Quick Pizza Sticks Recipe

2009-01-13T03:34:00.001-08:00

Quick Pizza Sticks Recipe
Ingredients
1 cn Ready pizza crust
1 tb Margarine or butter; melted
1/2 c Provolone cheese; shredded
1 tb Grated Romano cheese
1 ts Dried basil leaves
1/4 ts Garlic powder
1/4 ts Cayenne pepper

Method
Heat oven to 425 degrees F. Lightly grease large cookie sheet. Remove dough from can; unroll onto greased cookie sheet, forming 12x9" rectangle. Brush dough with margarine. In small bowl, combine provolone and romano, basil, garlic powder and ground red pepper; mix well. Sprinkle evenly over dough. With pizza cutter or knife, cut dough crosswise into 12, 1" wide strips. Cut rectangle in half lengthwise, forming 24 strips. Do not separate. Bake for 10-13 minutes or until golden brown. To separate, recut along perforations. Serve immediately. If desired, serve with warm pizza sauce.

Super-easy Roasted Potatoes

2009-01-13T03:31:00.000-08:00

Super-easy Roasted Potatoes
Ingredients
Potatoes
Oil
Onion soup mix powder

Method
Mix one packet of onion soup mix with some oil. Cook the same as Roasted Cajun Potatoes. [Preheat an oven to 400. Mix everything well in a roasting pan, making sure that the potatoes are coated with the oil and spices. Roast the potatoes in the oven for 45 minutes, stirring around every 15 minutes

Barbecue Grills That Add Fun to Your Life

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

There are a many barbecue grills to choose from. Trying to find just the right grill for you can be challenging. Let's review some of the different types, and see just which one will fit your needs and lifestyle.
First, let's talk about gas grills. They are the most convenient type of grill you can buy. They are easy to start, and get up to temperature in a snap of the fingers. Best of all, you can be grilling, barbecuing in a matter of minutes.
Now, barbeque aficionados are going to tell you that you aren't really barbecuing, that you are grilling. This may be true technically, but there are some sneaky little tricks available that you can show them about barbecuing that they won't have a clue about.
First you can use barbecue rubs and marinades, just like all the so-called barbecue experts use. You can also cook with indirect heat, you can slow cook, and you can use a water smoker feature if the hood on your unit is high enough to accommodate it. You can even give your meat a smoky flavor that will impress.
For searing steaks, a high temperature is mandatory. An important feature of a gas barbecue is that you can cook at very high temperatures that will lock in all those fine juices when grilling steaks for company.
Most gas grills are setup for propane. To convert it to natural gas, (if you want natural gas) you are better off taking it to your local barbecue shop than doing it yourself.
You can purchase gas grills very reasonably. But, be careful! You don't want it to fall apart after the first week. The number one thing to look for is high temperature capabilities. Better units reach 48,000 BTUs, or so. You can buy a quality grill in the low three hundred price range. Get a cover for it. The grill will last you twice as long.
Pros:
• Gas grills are extremely convenient to use and store
• Easily cook for a large crowd because of grill size, and side burners
• With a few tricks you can become a gourmet cook
• Gas grills are reasonably priced....you can buy an excellent unit for $325
• Gas grills can be easily built-in or free standing
• Of all the barbecue grills out there, the gas ones are the coolest looking
• Steak will be grilled, eaten by the time the purist get their hickory wood going
Cons:
• Pricier than charcoal grills, cheaper than a Cadillac
• The purist may stick up their noses at you, but there are pro barbecue folks that compete with gas grills
The next type of grill is the charcoal ones. They are not as convenient as the gas grills, but the results you can get with your barbecuing will be just one notch above.
Charcoal grills are the most economical of all in initial price. They can also be a pain in the backside, mainly because of charcoal itself. I won't get into all the different grades of charcoal, but buy the best if you go this route.
Ideally, you want to use natural charcoal. It's quite different than what you get at your local grocery store, but you will find it in stores that specialize in organic foods. Once you have experienced using natural charcoal you won't use anything else.
Nothing spoils the thrill of barbecuing more than having to deal with trying to light charcoal. Worse is trying to get it going with charcoal lighting fluid. Next, is cleaning up and disposing of the ashes.
Along comes technology! Now days, there are certain brands of charcoal grills that start the charcoal for you very easily through propane gas assistance. And, then make it very easy for you to cleanup afterwards without getting the hands dirty.
Now with grills like these, barbecuing can be a joy and the cooking results will be fantastic.
Pros:
• The results of using natural charcoal will make the end results right up there
• The purist will now talk you
• Certain charcoal grills are now very easy to use, and are very versatile
• A quality grill is around $300
Cons:
• Cheaper grills are a nuance when it comes to the charcoal factor
• Cleanup and disposal can be annoying in a cheaper grill
• Natural charcoal is little pricy
The third type of grill to consider is a wood pellet grill.
Pellet grills have been around for a while, and are very easy to use. Pellets especially manufactured for barbecuing are placed in a hopper and are feed to a small fire pit by means of an auger. They come in all kinds of flavors.
It usually takes fifteen minutes, or so to get a pellet stove up to temperature. Once you do, it is time to slow cook, and smoke whatever you are putting on the grill.
Pellet grills are, in a way, the best of all worlds. Getting them started is very easy and the results are astonishing. They are sort of a convenient wood-burning pit. Which, is probably the best way to get extremely good barbecue.
Pros:
• Barbecuing results are phenomenal
• Unit is easy to use and easy to clean
• Wood pellets add very good taste
• Pellets are fairly economical
Cons:
• Units are fairly expensive, prices start at $475 or so
• Have to have electricity available to run them
• Not meant for fast grilling because of indirect heating, but you can grill, it just takes longer
In a nutshell:
If you are in a hurry, or absolute convenience is a big factor, purchase a gas grill. If you want your barbecuing to get a little bit better, but don't mind charcoal, least look into a unit that starts your charcoal by propane gas. If you don't mind slow cooking and want the results right up there with the pros, get a wood pellet grill.
Thom Richards absolutely loves to barbecue for family and friends. Please join me at Barbecue Grills for all kind of information, recipes, tips to make your barbecuing the best. This article is free for republishing, but the resource links must be retained.

Smoked Salmon Snacks Are Great For the Family

2009-01-05T05:06:00.000-08:00

It can be difficult enough to put healthy meals on the table when you're working. But how are you supposed to make sure that your kids have healthy snacks as well. You don't want to send them to school each day with pre packaged junk food, even though that's the easiest route. You also want to make sure they don't see you snacking on junk after a long day of work. But you're pressed for time and money, so what can you give the family that isn't expensive or time consuming? How about healthy smoked salmon snacks?
Why should you choose smoked salmon snacks for your family? It's a healthy way to give your kids balanced and nutritious snacks, of course. But first, let's talk about the taste. Because smoked salmon is so rich and flavorful, your kids will think that they're eating something special, and will want it all the more. It's also a great way to introduce finicky kids to the flavor of seafood. Once they're hooked on smoked salmon, you'll have an in to introducing many other kinds of fish which are also healthy for them.
What is it about salmon that makes salmon snacks so healthy? Really, it's how surprisingly good for you smoked salmon really is! Salmon is a protein to eat at any age, it's better for you than even chicken.
That's right, salmon has less calories that baked chicken, making it a great choice for snacks. It is also a great source for omega three fatty acids. Despite the confusing name, fatty acids are seen as essential for heart health, so that is another reason smoked salmon is great for you!
What are the smoked salmon snacks that are available to you and your family? There are many varieties out there, and there's something right for every family. Do you have kids that are always on to go, or find that you need some energy in the afternoon yourself? Then why not try a salmon stick. Small and easy to pack, these sticks are much more flavorful than other meat stick products. They're also much healthier for you! And because they're packed with protein, they will help you stay energized and on the go wherever you are.
There are also many great salmon snacks you can make at home. One of the easiest and tastiest is simply a smoked salmon toast. Simply toast some small pieces of bread, and spread on some cream cheese. Layer this with tomato, onion, and smoked salmon, and you've got a great after school snack that you can make, or your kids can make for themselves.
Smoked salmon snacks are a great and healthy alternative to processed junk. They're not only good for you, they also taste great, and help you get the nutrients that you and your kids need to stay healthy and active. So don't wait another minute, go get some smoked salmon and enjoy it's great flavor with your family today!

Need some new, healthy snacks for your kids? Why not try smoked salmon snacks? You can find them today at Smoked Salmon Delivered.

Seasoning Food and Hot Drinks With Herbs and Spices Will Jingle Your Taste Buds This Holiday Season

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

Seasoning Food and Hot Drinks With Herbs and Spices Will Jingle Your Taste Buds This Holiday Season
Something about the holidays getting closer conjures up thoughts of tasty casseroles straight from the oven and piping hot drinks with twirls of steam rising from our favorite mug helping to make rosy cheeks even rosier.

Why not add a new twist of flavor to go along with the twirls of steam? Adding a pinch of fresh or dried herbs from the farmer's market to any food or hot drink can bring a richness to the festivities in your home that permeates all the senses. When all our senses have been nourished, it delights our soul, don't you think?

The most popular herbs and spices are sage, rosemary, mint, oregano, basil, dill, parsley, thyme and cinnamon. Just reading about them brings up the twinkling sights and jingle-jangle sounds of the holidays.

Sage has a unique earthiness to it and it uniquely pops poultry and dressing with a hint of peppery flavor. After using rubbed sage for years, I decided to add some not-so-finely-diced fresh green sage to our Thanksgiving dressing. My goodness, what a zing to our taste buds! It's been a holiday tradition at our house ever since.

Sage is also used by gourmet cooks in seasoning soup, specifically vegetable soup. No wonder it is sometimes referred to as "garden sage" or "kitchen sage". Many family recipe books are filled with the gourmet seasoning blends of rosemary, parsley, thyme, oregano, basil and dill in heirloom recipes handed down from grandmother to bride for centuries.

Mint leaves added to a carrot casserole refreshes the palate and refreshes the plate it's served on, too. When a food pleases the eye, it accomplishes so much more than just thoughtlessly spooning it out of a boring serving dish. Imagine mint infused cooked carrots glistening from a sparkling white serving dish with tiny sprigs of mint tucked in, trying to peep out. Add a halved maraschino cherry, cozily nestled to one side to refresh the eye.

Cinnamon is highly aromatic and when mixed with sage, dried apples and honey, makes for a hot cinnamon toddy the whole family can enjoy together. Add boiling water to a few slices of dried apples, a leaf of sage and a tablespoon of honey, then stir with a cinnamon stick. The mixture may make you sleep so well, you'll wonder the next morning if you were sprinkled with fairy dust the night before.

How festive, how fun!

Find out more about healthy food, prepared with your health in mind at http://www.PlumYummy.com

Reis Und Rindfleisch Ballen (Rice-Beef Balls Recipe)

2008-12-28T08:13:00.000-08:00

Reis Und Rindfleisch Ballen (Rice-Beef Balls Recipe)
For 8 Servings
Ingredients
4 T bacon drippings
1 md onion
1 green pepper
1 lb hamburger
1 c potatoes,Mashed
1/2 c rice,Uncooked
1 egg
1 c water
1 c tomato soup
1/2 t pepper
1 t salt

Method
Heat drippings in frying pan. Add chopped onion and green pepper.
Cook 5 minutes. Do not brown. Remove from fire. Add salt, pepper
and
rice. Add egg, hamburger and mashed potatoes (mix); shape into
patties. Place in covered roaster. Mix water and tomato soup and pour
over patties. Bake in 375 F oven for 1 hour.

Vereshchaka - Pork And Beetroot Casserole Recipe

2008-12-28T08:12:00.000-08:00

Vereshchaka - Pork And Beetroot Casserole Recipe
For 1 Servings
Ingredients
500 g pork (spare rib (or loin))
50 g bacon,streaky
2 onions
400 ml beetroot rassol (or kvas)
1 T sugar
1 salt,To Taste
6 peppercorns,black
3 allspice berries
2 T rye crumbs (or oats or)barley
1 chervil,fresh or lovage
1 cream,sour
1 T parsley,chopped

Method
Cut the meat into cubes and brown in the bacon fat or with streaky
bacon. Remove the meat from the pan and lightly brown the onions in
the remaining fat. Transfer the meat, onions and bacon to a casserole
add the beetroot rassol or other liquid, sugar, salt, peppercorms,
allspice berries and grain, and set covered in a medium oven to cook
for about one hour. If after half an hour the casserole seems too
dry, water may be added until a satisfactory consistency is achieved.
Serve sprinkled with fresh herbs and a little sour cream if liked.
Beetroot Rassol - The liquid in which beetroot is preserved. Kvas - a
Russian beer, sweet, mildly acid and mildly alcoholic made from
wheat, rye, buckwheat and sometimes barley with sugar and water.

Quick Oriental Chicken And Cashews Recipe

2008-12-12T07:35:00.001-08:00

Quick Oriental Chicken And Cashews Recipe
Ingredients
1 1/2 Microwave spirals uncooked
1 cn (14-oz) chicken chow mein
1 c Ready to serve chicken broth
1/2 c Cashews
Soy sauce

Method
In 2 quart microwave safe casserole, stir together pasta, chow mein and broth. Cover; microwave at high 8-10 minutes, stirring once, or until pasta is tender. Stir in cashews and soy sauce to taste.

Easy Graham Cracker Cookies Recipe

2008-12-12T07:34:00.001-08:00

Easy Graham Cracker Cookies Recipe
Ingredients
24 Graham crackers, separated in half
1 c Butter
1 c Brown sugar
1 c Chopped walnuts

Method
Preheat oven to 350 degrees F. Use a cookie sheet with sides. Place crackers on cookie sheet. In a small sauce pan, heat butter and sugar until boiling. Add nuts to mixture. Pour over crackers. bake 10 minutes

Caribbean Pork With Pineapple Salsa for 1 Servings

2008-11-30T01:48:00.000-08:00

Caribbean Pork With Pineapple Salsa for 1 Servings
Ingredients
1 two 8-ounce cans
1 juice-packed pineapple -1 and -- chunks --,Drained 1 coarsely,Chopped
1 red onion -- finely,Chopped 1 tomato --,Chopped
1/4 c fresh lime juice
1/4 c fresh cilantro or,Chopped 1 parsley
2 T honey
1 lb well-trimmed boneless pork 1 chops
1 t paprika
1 t ginger,Ground
1 t allspice,Ground
1 t cinnamon
3/4 t salt
2 t vegetable oil
Method
In a medium bowl, combine the pineapple, onion, tomato, lime juice,
cilantro, and honey. Set aside.
Place the pork between 2 sheets of waxed paper and, with the flat
side of a small skillet or meat pounder, pound the pork to a 1/8-inch
thickness. In a sturdy plastic bag, combine the paprika, ginger,
allspice, cinnamon, and salt. Add the pork to the bag, tossing to
coat.
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the pork cutlets and cook until browned and cooked through, about 3 minutes per side. Divide the pork cutlets among 4 plates and serve with the pineapple salsa. 4 servings

Lamb And Pear Tagine Recipe

2008-11-30T01:47:00.000-08:00

Lamb And Pear Tagine Recipe
6 Servings
Ingredients
2 lg onions,peeled & sliced 1 Kg lean lamb,leg or shoulder cut into,4cm cubes.
4 pears,peeled cored & cut into 4cm,chunks
1/2 c sultanas
1/2 c silvered almonds
1 T olive oil
1 t cumin
1 t coriander,Ground
1 t ginger,Ground
1 t cinnamon
1 t black pepper
1 water,to cover the meat
1 salt,to tast

Method
1. In a large saucepan gently fry the onion in the olive oil until
soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)
2. Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice.

Greek style potato salad Recipe

2008-11-30T01:44:00.001-08:00

Greek style potato salad Recipe
Ingredients
1 1/2 -2 lbs. potatoes washed
1/2 c Crumbled feta cheese thoroughly rinsed and drained
1 Medium onion peeled, cut in Half,then thinly sliced
1/2 c Fresh parsely, coarsley chopped
1/2 ts Salt free xtra spicy season
3 ts Salt free garlic&herb season
1 ts Oregano
1/3 c Lemon juice
2 tb Olive oil
2 tb Vinegar

Method
Boil potatoes until firm but tender. Do not overcook (15-20 minutes). Cool by placing pot of potatoes in sink and gently running cold water over potatoes. Drain thoroughly. Cut potatoes into 1/2 inch cubes. Place in a large bowl with the rest of the ingredients and toss lightly, mixing well.
77. Gulab Jamuns

Easy Spaghetti Recipe

2008-11-30T01:41:00.000-08:00

Easy Spaghetti Recipe
Serves 4-6.
Ingredients
1 pk Angel Hair Pasta
1 cn Pasta Ready Tomatoes
1 c Diced Ham or Pepperoni
1 ts Margarine
2 c Shredded Mozarella Cheese
ds Salt and Pepper
Cook pasta, drain and add the remainder of the ingredients.
59. Easy Spambled Egg Muffins
1 cn Spam (12 oz.)
4 6 Eggs
4 6 Slices American cheese

Method
Slice Spam into 4-6 square slices. Broil or heat in skillet. Scramble 4-6 eggs. Layer eggs, Spam and one slice of cheese between toasted English muffin halves. Heat 10 seconds in microwave or until cheese melts.

Easy Microwave Peanut Butter Fudge Recipe

2008-11-30T01:40:00.000-08:00

Easy Microwave Peanut Butter Fudge Recipe
Ingredients
1 Bag semi-sweet chocolate chips (12 oz)
1 Jar smooth or crunchy peanut butter (12 oz)
1 cn Sweetened condensed milk (14 oz)

Preparation
Makes approximately 42 pieces. In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on HIGH for 3 minutes. Remove from microwave; stir will. Add milk, stirring until well blended. Pour mixture into 8 x 8 inch pan, lined with waxed paper. Refrigerate to chill.

Easy Meatball Paprikash Recipe(Makes 4 servings)

2008-11-30T01:31:00.000-08:00

Easy Meatball Paprikash Recipe(Makes 4 servings)
Ingredients
1 - lb lean ground pork or veal
1 - large egg
1/4 - cup fine dry bread crumbs
1 - tsp salt
1/2 - tsp caraway seeds
2 - Tbsp vegetable oil
1 - large onion, chopped, about 1 cup
1 - large green bell pepper, cored, seeded and cut into 1" chunks
2 - Tbsp paprika
1 - 16 oz can stewed tomatoes
1 - 8 oz pkg wide egg noodles
1/4 - cup sour cream
2 - Tbsp chopped fresh parsley

Method
In large bowl, combine pork, egg, bread crumbs, 1/2 tsp salt and caraway seeds; using hands or wooden spoon, blend well. Shape into 1 1/2" balls. In 12" skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides. Using a slotted spoon, remove meatballs to plate. To drippings in skillet, add onion, green pepper and paprika; cook, still over medium-high heat, 5 minutes, stirring frequently until vegetables are crisp-tender and well coated with paprika. Return meatballs to skillet, along with tomatoes with their liquid and remaining 1/2 tsp salt. Increase heat to high; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stirring occasionally until meatballs are cooked through. Meanwhile, prepare noodles according to package directions.

To serve: Stir sour cream into meatball mixture; remove from heat. Spoon meatballs into serving platter. Drain noodles; toss with chopped parsley; arrange on platter with meatballs.

Longganisa (Filipino Sausages recipe) Seasoning 1 Servings

2008-11-27T02:34:00.000-08:00

Longganisa (Filipino Sausages) Seasoning 1 Servings
Ingredients
2 1/2 T salt
1 1/2 T sugar
1 1/2 T soy sauce
2 T vinegar
2 T wine
1/8 t saltpeter (salitre)
1 t pepper,Ground
2 t garlic,Chopped
1 sausage casings
The ingredients listed will cure 1 kilo of sausage meat, which should
be 30% ground beef and 70% ground pork.

Preparation
Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use.
To cook: Place a small amount of water in a skillet. Place sausages
and let boil in water for about 10 minutes. With a fork, pierce
casings. The longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.

Filipino food recipe

Long Rice With Shrimp Recipe(Pancit Luglug)

2008-11-27T02:33:00.000-08:00

Long Rice With Shrimp Recipe(Pancit Luglug)
1 Servings
Ingredients and preparation
Fry a whole head of crushed garlic in a little lard. Fry some sliced
boiled pork in the same pan. Add cubes of Tofu, some peeled shrimp, and about 1/2 cup of shrimp juice (ground and strained shrimp shells and heads), cover, and boil. Add Chinese celery cut in 1/2 inch
pieces, salt and pepper.

In another pan, color 1 & 1/2 cups shrimp juice with Anatto water.
Thicken it with flour or cornstarch and water. Salt and pepper to
taste.
Cook presoaked long rice in a large amount of water, drain and arrange it in a flat serving bowl. Cover the long rice with the red sauce, then the pork shrimp mixture, then sprinkle with finely flaked smoked fish and powdered, crisp pork cracklings. Garnish with slices of hard cooked eggs, celery leaves, sliced green onions, and slices of seeded peeled lemon. Serve with lemon juice.

Quick Lemon-beef Stir Fry Recipe

2008-11-27T02:24:00.000-08:00

Quick Lemon-beef Stir Fry Recipe
Ingredients
1/2 c Beef flank steak, thinly sliced br> 2 ea Cloves garlic, minced
2 tb Hoisin sauce
2 ts Cornstarch
2 tb Lemon juice, fresh
1 x White pepper
1/4 c Carrots, shredded
1/4 c Mushrooms, fresh, sliced
1 ts Soy sauce
1/2 ts Sugar
1/8 ts Red chili flakes
1 ts Lemon zest, finely minced
1 x Salt
1 cn Water chestnuts, sm, sliced
1/2 c Snow peas

Method.
Heat a wok or skillet. Add 1T vegetable oil. Add thinly sliced beef and sautee until half cooked. Combine soy, hoisin, garlic, sugar, chili, lemon and cornstarch into sauce and add to beef. When glazey, about 1 minute, add salt & white pepper to taste and stir in vegetables. Stir-fry until mushrooms and snow peas are cooked but still crunchy. Serve immediately with plain rice.

Biram Ruzz (Molded Baked Rice With Chicken)

2008-11-21T20:45:00.001-08:00

Biram Ruzz (Molded Baked Rice With Chicken)
Ingredients
4 T butter,softened
2 T butter,cut into 1/4 inch
1 ,pieces
3 c rice,uncooked,medium or
1 ,long grain rice
2 1/2 lb chicken,cut into 6 to 8
1 ,serving pieces
1 salt
1 black pepper,freshly ground 1 1/2 c milk
1 c cream,heavy
4 c chicken stock,fresh or can Preheat the oven to 400 degrees (F). Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 quart casserole or baking dish with the 4 tablespoons of softened butter.
Spread 1 cups of the rice evenly in the dish, arrange the pieces of chicken skin side up on top and sprinkle them liberally with salt and pepper. In a small saucepan, bring the milk, cream and 2 cups of the stock to a boil over high heat and pour over the chicken. Spread the rest of the rice on top and dot evenly with the 2 tablespoons of the cut up butter.
Bake uncovered on the lowest shelf of the oven for 15 minutes. Meanwhile, bring the remaining 2 cups of stock to a simmer in a small saucepan and keep it barely simmering over low heat. Pour 1 cup of the simmering stock into the casserole and bake for 15 minutes longer. Pour in the remaining stock and transfer the casserole to the upper third of the oven. Continue baking for another 30 minutes, then remove the casserole from the oven, cover tightly with a lid or foil and let it rest at room temperature for about 20 minutes.
To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 minutes longer. Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them. The biram ruzz should slide out easily. Serve at once.

Moroccan-Jewish Fish Filets With Red Peppers Recipe

2008-11-21T20:43:00.000-08:00

Moroccan-Jewish Fish Filets With Red Peppers 4 Servings
Ingredients
1 stephen ceideburg
1/4 c vegetable oil (or olive oil) 2 red bell peppers stemmed
-seeded di,ced
20 garlic cloves,minced
6 T cilantro,Minced
1 1/2 lb sea bass (or halibut filets)
1 salt and pepper,to taste
1 t paprika
2 c water

Preparation
This flavorful fish dish, dotted with bright red peppers, cilantro leaves and a generous amount of garlic, is a favorite of Moroccan Jews. It is simple to make and is delicious hot or cold.
Heat the oil in a saute pan large enough to hold fish in a single layer. Add the peppers and saute lightly over medium heat for 2 minutes. Add garlic and cilantro and cook over low heat, stirring, for 1 minute.
Add fish and sprinkle with salt, pepper and paprika. Add water and bring to a simmer, basting fish occasionally. Cover and cook over very low heat about 8 minutes, or until fish is just tender (when a thin skewer is inserted into center of fish, it should come out hot to the touch).
Using a slotted spoon, transfer fish to a deep platter. Boil the pan juices, stirring occasionally, until reduced to 1/2 cup. Taste for seasoning, then pour over fish. Serve hot or cold.

Gratin Of Melting Potatoes Recipe

2008-11-19T21:06:00.001-08:00

Gratin Of Melting Potatoes Recipe
8 Servings
Ingredients
4 1/2 lb potatoes
2 sm cloves garlic
2 md scallions
2 t fresh thyme,minced
1/2 t nutmeg,Fresh Ground
1 3/4 t salt
1/2 t white pepper,Fresh Ground
3 c half and half (or light)
-cream,or as needed
2 T butter

Preparation
Peel and cut potatoes into paper-thin slices. Rinse
with cold water and drain. Peel and mince garlic. Trim and mince
scallions. In a bowl, stir together garlic, scallions, thyme, nutmeg, 1
3/4 teaspoons salt and 1/2 teaspoon pepper.
COOKING: Heat oven to 300F. Butter a 3- to 4-quart heatproof
baking-serving dish. Put a layer of potatoes on the bottom of the dish
and sprinkle with the scallion-garlic mixture. Repeat 4 times, finishing
with a layer of potatoes. Pour in just enough half-and-half to cover the
potatoes. Cover the dish and set over very low heat for 20 minutes.
Remove cover, dot with butter, and bake until potatoes are tender,
about 2 1/2 hours.

Franconia Root Vegetables Recipe

2008-11-16T21:43:00.000-08:00

Franconia Root Vegetables Recipe
6 Servings
Ingredients
6 lg boiling potatoes,peeled
1 1/2 lb small carrots,trimmed and scraped
(or large carrots,cut carefully in ovals)
1 lb small turnips,peeled, sprout end
(or large turnips,Trimmed trimmed
carefully into ovals)
12 small white onions,Boiling peeled
Drippings rendered from roast beef
1 t dried thyme leaves,crumbled
Salt and,Freshly Ground pepper,to taste
1/4 c parsley,Minced

Method
Drop potatoes into a saucepan of cold, salted water. Over high heat
bring water to a boil, lower heat to medium, and cook potatoes 12
minutes. Drain, let cool for a few minutes, pat dry, and cut into
quarters (or halve horizontally and trim each half into ovals).
Meanwhile, drop carrots, turnips, and onions into boiling salted water
to cover. Lower heat to medium, cover, and cook until barely tender
(10 to 15 minutes, depending on size). Drain, instantly cool under
running water, and set vegetables aside.

About one hour before beef will be served, place potato quarters in
drippings (at least 1/2 cup) rendered by roasting beef and turn them
to coat. (If beef hasn't rendered enough drippings, supplement with
cooking oil and a little unsalted butter.) Place in oven (wherever
there's room, including the bottom shelf) and roast for 45 minutes,
turning every 10 minutes or so to brown all sides evenly. Add carrots,
turnips, and onions and sprinkle with thyme, salt, and pepper.
Continue roasting and turning frequently until vegetables are tender
and evenly browned (about 15 minutes longer). Using tongs (or a
slotted spoon) and draining off excess fat, remove to serving dish;
sprinkle with parsley.

Ukha (Clear Salmon Soup recipe)

2008-11-14T02:26:00.000-08:00

Ukha (Clear Salmon Soup recipe)
Ingredients
6 c ,water
1 1/2 lb smelts,whole,cleaned well
1 onion,med
1 carrot,large,peeled
-quartered
1 leek (white only)
1 celery stalk,with leaves
1 parsnip,peeled
1 bouquet garni
1 salt,to taste
1 pepper,white,to taste
1 lb salmon trimmings
3/4 c wine,white, dry
3 potato,new
2 carrot,thin,peeled
1 egg white
1 eggshell,crushed
1 lb salmon fillet,skinned
5 T scallion,chopped
1 lemon slices,thin

Preparation
In a large stock pot, place the water, smelts, onion, quartered carrot, leek,
celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over
high heat, periodically skimming off the foam as it rises to the top. Cover the
pot, reduce the heat, and simmer for 35 minutes. Strain the stock through a
fine sieve into a clean pot, pressing the solids with the back of a spoon to
extract as much liquid as possible. Discard the solids. Return the stock to the
heat and add the salmon trimmings, wine, potatoes, and thin carrots. Bring
to a boil, then reduce the heat to low and simmer, covered, until the
vegetables are tender, about 25 minutes. Strain the stock into a clean pot,
discarding all the solids except the potatoes and all the carrots. Rinse the
potatoes and carrots being careful not to mash them, and set aside. Return
the stock to low heat and simmer for several minutes. Add the egg white
and shell and increase the heat to medium high. Bring to a boil, beating
constantly, with a wire whisk. When the stock boils, the egg white will start
rising to the surface. At this point, turn off the heat and let stand for five
minutes. Line a colander with a double layer of dampened cheesecloth and
strain the stock into a clean pot. Add the fish fillets to the stock and poach
over medium low heat until cooked through; five minutes. Taste and adjust
the seasonings. Halve the reserved potatoes and cut into wedges. Cut the
carrots into fine dice.
Divide the fish fillets among six soup bowls. Add a few potato wedges and
diced carrots to each bowl. Ladle the stock into the bowls, sprinkle with
scallions, and garnish with lemon slices.

Quick Cake Doughnuts Recipe(easy cooking recipe)

2008-11-14T02:24:00.000-08:00

Quick Cake Doughnuts Recipe(easy cooking recipe)
Ingredients
1/4 c Butter or margarine; softened
1 c Sugar
1 ea Egg
1 t Baking soda
1 c Buttermilk
4 c All-purpose flour
1 t Baking powder
Vegetable oil
2 c Sifted sugar
2 tb Milk

Method
Cream butter; gradually add sugar, beating well. Add egg; beat well. Dissolve soda in buttermilk. Combine flour and baking powder; add to creamed mixture alternately with buttermilk mixture, beginning and ending with the flour mixture. Divide the dough in half. Working with one portion at a time, place dough on a floured surface; roll out to 1/4-inch thickness. Cut dough with a floured doughnut cutter. Heat 3 to 4 inches of oil to 375 degrees F; drop in 3 or 4 doughnuts at a time. Cook about 1 minute or until golden brown on one side; turn and cook other side about 1 minute. Drain on paper towels. Combine powdered sugar and milk, beating well; drizzle over warm doughnuts.

Note: Doughnuts may be sprinkled with a cinnamon-sugar mixture or powdered sugar instead of the powdered-sugar glaze.

Quick Quesadillas Recipe

2008-11-07T05:22:00.000-08:00

Quick Quesadillas
Ingredients
1 (7-in) Soft tortilla
1/2 ts Dijon
1/3 c Grated old cheddar
1 tb Each sliced green onions and chopped coriander or parsley

Method
Spread tortilla with Dijon. Sprinkle with cheddar, green onions and coriander or parsley. Roll snugly. Cover with plastic wrap. Microwave for 20 to 25 seconds. Or wrap in foil andbake at 350F for 12 minutes. Slice into 1-in. pieces and serve warm with salsa. Each tortilla makes 6 pieces.

Extra Easy Coffee Cake Recipe

2008-11-01T13:58:00.000-07:00

Extra Easy Coffee Cake Recipe
INgredients
1/4 c Sugar
1/2 ts Cinnamon
1 cn 10oz. Hungry Jack Refrig. Flaky biscuits
1/4 c Semi-sweet choc. chips
1/4 c Peanut butter chips
2 tb Margarine, melted
Method
Heat oven to 400 degrees. Grease 8 or 9 inch round cake pan. In 1 gallon plastic bag or large bowl, combine sugar and cinnamon; mix well. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Drop 5 pieces at a time into cinnamon mixture; toss to coat. Remove biscuits with slotted spoon; place in greased pan. Repeat with remaining pieces. Sprinkle with chips; drizzle with melted margarine. Bake fo 18 to 23 minutes or until biscuits are deep golden brown. Let stand 5 minutes; remove from pan. Serve warm.

เมลามีนปนเปื้อนใน “สตรอเบอร์รี่สติ๊ก ฮาจูกุ/ พีนัทแครกเกอร์ไส้ครีม..

2008-11-01T08:35:00.000-07:00

พบเมลามีนปนเปื้อนใน “สตรอเบอร์รี่สติ๊ก ฮาจูกุ/ พีนัทแครกเกอร์ไส้ครีม
ตราจูลี่ส์/ ขนมปังกรอบรูปหมีโคอะล่า” เกินเกณฑ์มาตรฐาน
เผย ผลตรวจวิเคราะห์ สตรอเบอร์รี่สติ๊ก ตรา ฮาจูกุ เลขสารบบ อย 10-3-12535-1-1445
วันหมดอายุ 20/06/2009 ซึ่งมีลักษณะเป็นขนมปังแท่งเคลือบครีมสตรอเบอร์รี่ ผลิตจากประเทศจีน นำเข้าและ
จัดจำหน่ายโดย บริษัท แพร์รี่มาร์เก็ตติ้ง จำกัด พบสารเมลามีน 5.07 มิลลิกรัม/กิโลกรัม พีนัทแครกเกอร์ไส้ครีม
ตราจูลี่ส์ เลขสารบบ 96-4-00136-2-0005 วันหมดอายุ 30/08/2009 นำเข้าและจัดจำหน่ายโดยบริษัท มาร์ค
กิ้นส์อินเตอร์เนชั่นแนล (ไทยแลนด์) จำกัด พบสารเมลามีน 2.52 มิลลิกรัม/กิโลกรัม และขนมปังกรอบ
รูปหมีโคอะล่า สอดไส้ครีมรสช็อกโกแลต ตราโคอะล่า เลขสารบบ 10-3-13241-1-0299 วันหมดอายุ
06/04/2009 นำเข้าและจัดจำหน่ายโดย บริษัท ซันฟู้ดส์ เทรดดิ้ง จำกัด พบสารเมลามีน 3.16 มิลลิกรัม/
กิโลกรัม ซึ่งเป็นปริมาณที่สูงเกินเกณฑ์ที่ อย. กำหนด ทั้งนี้ อย. ได้ทำหนังสือแจ้งบริษัทนำเข้า ผู้ค้าปลีก และ สสจ.
ให้เรียกคืนสินค้าออกจากท้องตลาดแล้ว
นพ.พิพัฒน์ ยิ่งเสรี เลขาธิการคณะกรรมการอาหารและยา เปิดเผยว่า สำนักงานคณะกรรมการอาหาร-
และยา (อย.) ได้สุ่มเก็บผลิตภัณฑ์ตรวจวิเคราะห์และรายงานผลการตรวจหาสารเมลามีนมาโดยตลอด วันนี้ ได้รับ
แจ้งผลการวิเคราะห์สารเมลามีนในอาหารจากกรมวิทยาศาสตร์การแพทย์ ปรากฏพบสารเมลามีน 3 รายการ ได้แก่
สตรอเบอร์รี่สติ๊ก ตราฮาจูกุ ซึ่งผลิตภัณฑ์ดังกล่าว เป็นขนมปังแท่งเคลือบครีมรสสตรอเบอร์รี่ เลขสารบบ
อาหาร 10-3-12535-1-1445 รุ่นวันหมดอายุ 20.06.2009 น้ำหนักสุทธิ 40 กรัม ผลิตโดย บริษัท
อารารี คอนเฟคชั่นเนอรีแอนด์ฟู้ดส์ เมืองยันไถ มณฑลซานตง ประเทศสาธารณรัฐประชาชนจีน นำเข้าและ
จัดจำหน่ายโดย บริษัท แพร์รี่มาร์เก็ตติ้ง จำกัด เลขที่ 1 ซ. กรุงเทพกรีฑา 2 (เลิศนาวา) แขวง หัวหมาก
เขตบางกะปิ กรุงเทพฯ 10240 ผลวิเคราะห์พบสารเมลามีน 5.07 มิลลิกรัม/กิโลกรัม นอกจากนี้ ได้ไป
ตรวจสอบยังสถานที่นำเข้า และเก็บตัวอย่างผลิตภัณฑ์ดังกล่าวรุ่นอื่น ๆ มาตรวจสอบเพิ่มเติม 3 รายการ อายัดไว้ที่
โกดังจำนวน 1999 ลัง ๆ ละ 72 กล่อง เพื่อสร้างความมั่นใจให้แก่ผู้บริโภค อีกทั้ง แจ้งบริษัทผู้นำเข้า สำนักงาน-
สาธารณสุขจังหวัด (สสจ.) และผู้ค้าปลีก ให้เก็บตัวอย่างผลิตภัณฑ์ที่มีนมเป็นส่วนประกอบ ตรา ฮาจูกุ ทั้งหมด
ที่ยังไม่ผ่านการรับรองผลการตรวจวิเคราะห์ ลงจากชั้นวางจำหน่ายก่อน จนกว่าจะได้รายงานผลตรวจวิเคราะห์
ยืนยันความปลอดภัย หากทราบผลการตรวจวิเคราะห์ อย. จะแจ้งให้ผู้บริโภคทราบต่อไป
นพ.พิพัฒน์ ยิ่งเสรี กล่าวต่อไปว่า นอกจากนี้ อย. ยังตรวจพบผลิตภัณฑ์ พีนัทแครกเกอร์ไส้ครีม ตราจูลี่ส์
น้ำหนักสุทธิ 150 กรัม เลขสารบบอาหาร 96-4-00136-2-0005 วันหมดอายุ 30/08/2009 ผลิตโดย
บริษัท เปอร์เฟ็คท์ฟู้ดแมนูแฟคเจอริ่ง (เอ็ม) จำกัด เมืองมะละกา ประเทศมาเลเซีย นำเข้าและจัดจำหน่ายโดยบริษัท
มาร์คกิ้นส์อินเตอร์เนชั่นแนล (ไทยแลนด์) จำกัด ที่อยู่เลขที่ 30 ถ.ทรายทอง 1 ซ. 2 อ.สุไหงโก-ลก จ.นราธิวาส
พบสารเมลามีน 2.52 มิลลิกรัม/กิโลกรัม และขนมปังกรอบรูปหมีโคอะล่า สอดไส้ครีมรสช็อกโกแลต
ตราโคอะล่า น้ำหนักสุทธิ 210 กรัม เลขสารบบอาหาร 10-3-13241-1-0299 วันหมดอายุ
…/2
-2-
06/04/2009 ผลิตโดย บริษัท Lotte China Food Co., Ltd. ประเทศสาธารณรัฐประชาชนจีน นำเข้าและจัด
จำหน่ายโดย บริษัท ซันฟู้ดส์ เทรดดิ้ง จำกัด เลขที่ 840/3 ถ.เจริญกรุง แขวงบางโคล่ เขตบางคอแหลม
กรุงเทพฯ พบสารเมลามีน 3.16 มิลลิกรัม/กิโลกรัม ซึ่งทั้ง 3 รายการ พบสารเมลามีนเกินเกณฑ์มาตรฐานที่
อย. กำหนด โดย อย. ได้กำหนดมาตรฐานให้พบได้ไม่เกิน 2.5 มิลลิกรัม/กิโลกรัม
นพ.พิพัฒน์ ยิ่งเสรี กล่าวในตอนท้ายว่า ตั้งแต่มีกรณีสารปนเปื้อนเมลามีน อย. ได้เข้มงวดและสุ่มตรวจ
ผลิตภัณฑ์ทั้งนำเข้าและส่งออกมาโดยตลอด ขอให้ผู้บริโภคมั่นใจการดำเนินงานของ อย. และขอให้ติดตามข้อมูล
ผ่านทาง www.fda.moph.go.th ซึ่งจะมีการรายงานผลการตรวจวิเคราะห์หาสารเมลามีนในผลิตภัณฑ์ต่าง ๆ
เป็นประจำทุกวัน สำหรับกรณีนี้ หากทางบริษัทฯจะนำผลิตภัณฑ์มาจำหน่าย จะต้องแสดงหลักฐานว่าผ่าน
กระบวนการตรวจสอบความปลอดภัยก่อน จึงจะอนุญาตให้จำหน่ายได้
กองพัฒนาศักยภาพผู้บริโภค วันที่ 24 ตุลาคม 2551 ข่าวแจก 14 /ปีงบประมาณ 2552

เผยผลตรวจไข่ไก่ ผ่านฉลุย ขอผู้บริโภคมั่นใจ อย.

2008-11-01T08:19:00.000-07:00

สธ. เผยผลตรวจไข่ไก่ ผ่านฉลุย ขอผู้บริโภคมั่นใจการดำเนินงานของ อย.
เผย ผลตรวจไข่ไก่ 7 รายการ 3 บริษัท ได้แก่ บริษัท ควอลิตี้ มีท ผู้ผลิตไข่ไก่ ตรา ดอกเตอร์
เฮ็นน์ บริษัท รุ่งอรุณฟาร์ม ซีเฮิร์บไข่ไก่เบอร์ 2 และบริษัท กรุงเทพผลิตผลอุตสาหกรรมการเกษตร
(ฟาร์ม นครหลวง) ไข่ไก่ ตราซีพี ปรากฏไม่พบการปนเปื้อนของสารเมลามีนแต่อย่างใด ขอผู้บริโภค
มั่นใจในการดำเนินงานของ อย. และบริโภคไข่ไก่ได้ตามปกติ
นายวิชาญ มีนชัยนันท์ รัฐมนตรีช่วยว่าการกระทรวงสาธารณสุข เปิดเผยว่า กรณีมีข่าวทางว่า
ประเทศฮ่องกงตรวจพบการปนเปื้อนของสารเมลามีนในไข่ไก่ที่นำเข้าจากจีน สธ. ไม่นิ่งนอนใจ ได้ให้
สำนักงานคณะกรรมการอาหารและยา (อย.) เก็บผลิตภัณฑ์ไข่ที่ผลิตภายในประเทศจำนวน 7 รายการ
จาก 3 บริษัท ได้แก่ 1. บริษัท ควอลิตี้ มีท จำกัด เลขที่ 18/65 หมู่ที่ 8 ถ.รามอินทรา แขวงท่าแร้ง
เขตบางเขน กทม. ตัวอย่างอาหารที่เก็บตรวจคือ ไข่ไก่ ตรา ดอกเตอร์เฮ็นน์ ชนิดสูตรดอกเตอร์
เฮ็นน์, ไข่ไก่ บรรจุในกล่องพลาสติกใส ฉลากระบุ Organic Egg Safety Seal& Hy Safe, ไข่ไก่
ตราดอกเตอร์เฮ็นน์คิดส์ และไข่ไก่ธรรมชาติ ไข่ไก่ ตรา ดอกเตอร์เฮ็นน์ 2. บริษัท รุ่งอรุณฟาร์ม
เลขที่ 32 หมู่ที่ 4 ถ.มิตรภาพ ต.ตาลเดี่ยว อ.แก่งคอย จ.สระบุรี ตัวอย่างผลิตภัณฑ์ที่เก็บตรวจคือ
ซีเฮิร์บไข่ไก่เบอร์ 2 และ 3. บริษัท กรุงเทพผลิตผลอุตสาหกรรมการเกษตร (ฟาร์มนครหลวง)
เลขที่ 566/1 หมู่ที่ 7 ต.หนองอิรุณ อ.บ้านบึง จ.ชลบุรี ตัวอย่างผลิตภัณฑ์ที่เก็บตรวจคือ ไข่ไก่สด
คัดพิเศษ ซีพีขนาดจัมโบ้ ไข่ไก่เบอร์ 0 และ ไข่ไก่สด ตรา ซีพี (โอเมก้าพลัส) ผลการตรวจหา
สารเมลามีนในไข่ไก่จากกรมวิทยาศาสตร์การแพทย์ ทุกรายการปรากฏไม่พบการปนเปื้อนของ
สารเมลามีนแต่อย่างใด ทั้งนี้ ขอให้ผู้บริโภคมั่นใจต่อผลิตภัณฑ์ทางการเกษตรของประเทศไทย ซึ่งผล
การตรวจไข่ไก่ที่ผลิตในประเทศไทยว่าปลอดจากการปนเปื้อนสารเมลามีน เป็นผลดีต่อทั้งผู้บริโภคใน
ประเทศ และเป็นผลดีต่อการส่งออก เพิ่มความเชื่อมั่นให้แก่ผู้บริโภคทั้งในและต่างประเทศ
นพ.พิพัฒน์ ยิ่งเสรี เลขาธิการคณะกรรมการอาหารและยา กล่าวเพิ่มเติมว่า ทุกวันนี้ อย. ยังคง
ตรวจผลิตภัณฑ์อาหารในประเทศอย่างต่อเนื่อง อย่างไรก็ตาม เมื่อได้รับข้อมูลจากต่างประเทศเกี่ยวกับ
การปนเปื้อนสารเมลามีนในผลิตภัณฑ์ไม่ว่าประเภทไหน อย. จะเฝ้าระวัง ผลิตภัณฑ์ประเภทดังกล่าวใน
ประเทศไทยอย่างเข้มงวด ซึ่งขณะนี้ อย. ได้เก็บตัวอย่างผลิตภัณฑ์อาหารตรวจวิเคราะห์หาสารเมลามีนแล้ว
จำนวน 1,123 ตัวอย่าง ทราบผลแล้ว 962 ตัวอย่าง รอผลอีก 161 ตัวอย่าง ซึ่งมีเพียง 7 ผลิตภัณฑ์
เท่านั้น ที่พบการปนเปื้อนของสารเมลามีนเกินมาตรฐานที่กำหนด ทั้งนี้ อย. จะเฝ้าระวัง/ตรวจสอบ
ผลิตภัณฑ์อาหารอย่างใกล้ชิด และจะแจ้งผลการตรวจสอบให้ผู้บริโภคทราบเช่นนี้ต่อไป ขอผู้บริโภคมั่นใจ
การดำเนินงานของ อย. กรณีไข่ไก่ในประเทศไทย ผู้บริโภคสามารถบริโภคได้ตามปกติ
ก องพัฒนาศักยภาพผู้บริโภค วันที่ 31 ตุลาคม 2551 ข่าวแจก 17 /ปีงบประมาณ 2552

The Different Ways of Baking Cookies

2008-10-28T14:34:00.000-07:00

'Cookie' word comes from the Dutch word 'koejke' meaning a small cake. Cookies were initially made just to test the temperature of the oven. The cooks in the past use to just put a little prepared cake dough into the oven to test whether the oven had heated enough to bake the cakes or not. Unknowingly they discovered the cookies and that is how cookies started being made for selling purposes and was welcomed warmly by all. Therefore, initially there was no specific recipe to make cookies but now-a-days lot many kinds of cookies are available in the market and they all are made of unique recipes.

However, cookies markets have been flourishing then onwards and have started being made with intentions of making it. There are various ways in which cookies are baked these days as per the choice and taste of the maker. One way of baking cookies is to dropping the cake dough with table spoon on the cookie sheets. This is a classic way to bake cookies and generally cookies would be of round shape only with this method. Secondly by molding the cookie dough with hand any sorts of shapes can be made by this method. This method is specially used for oatmeal cookie as it cannot be dropped on the cookie sheet with the spoon. Third recipe is the one in which you can roll the dough after chilling it for some time so that it can be handled. Another most popular method is baking cookie bars. This simply requires cookie dough to be spread in the tray and then it is chopped into bars after baking and cooling it.

However, no matter which recipe is used to bake cookies it is its taste and maybe it is the love and caring attention that is evident in cookies. Home, love, and cookies seem to go together.
More Information Visit cookie recipe and holiday cookie recipes

Gourmet Finger Foods - Tickle Your Tastebuds

2008-10-28T14:32:00.000-07:00

For your next party, you might want to consider serving appetizers. They are easy to prepare, many of which can be made ahead of time.

We've all attended a party at one point in our life when the host or hostess seems to be running ragged trying to serve all the food. What a disaster that can be! They might have planned on serving some fantastic food, but they didn't work on the timing, and that can ruin the entire party. It's difficult to keep track of what needs to go in the oven and when, and what needs to be brought out of the fridge or freezer. If you don't have the rare gift of cooking coordination, you will set yourself up for failure. Let's take a look at a few gourmet finger foods that would be a hit at your party:

* Gourmet Sandwiches: You'd be surprised at the plain and average sandwiches that would be a hit at your party, if you just dress them up a little bit. By using a cookie cutter, you can cut your sandwiches into fun shapes, and you will be the belle of the ball. It doesn't matter what the filling is either, it can be turkey or ham, or grilled cheese sandwiches. It could even be peanut butter and jelly - it's all gourmet with cookie cutters.

* Appetizer Dip: Hot dips served with crackers or chips will make any party a special occasion. Anyone can make dip, even if you're not a gourmet cook. Just carefully follow the recipe, and then offer some crackers alongside it and voila - you have just become a hit with your gourmet finger foods.

* Shrimp: This is the most gourmet you can get. Any seafood, especially shrimp, tells your guests "You're special." But look out for Uncle Roy, he's the guy at the party who fills up his entire plate with the shrimp, and leaves nothing behind. In the event someone tries to horde the shrimp, simply leave the plate empty for a while, indicating you're not going to quickly run and get more just for Uncle Roy to indulge on.

So, as you can see, you don't have to be a gourmet cook to embellish your party with gourmet finger foods. If you know how to read, all it takes is finding the right recipe and making the plate attractive. You will be the talk of the town for years! In fact, you may do so well that people will start asking if you will host their next special event, because food talks, and it will tell the tale of a gourmet party host or hostess. You might even have to screen your calls for a while, because your phone will be ringing off the hook for a long time.

Ian Pennington is an accomplished niche website developer and author. To learn more about gourmet finger foods, please visit Quality Gourmet Food Blog for current articles and discussions.

Kidney Soup Recipe(Irish Food Recipe)

2008-10-28T14:31:00.000-07:00

Kidney Soup Recipe(Irish Food Recipe)
8 Servings
Ingredients
1 Beef kidney (about 1 1/2 lb)
2 T Bacon dripping (or oil)
2 T Flour
2 l Beef stock
1 Squeeze lemon juice
1 Spice bag*
1 Bouquet garni**
1 T Sugar
1 Grind salt and pepper
1 Thinly carrot,Sliced
1 Glass sherry

Method
Spice bag should contain: 10 black peppercorns, 1 blade mace,
pinch celery seed) ** Should contain parsley, thyme and bay leaf .

Skin the kidney, cut down the middle and remove the fatty core and
any whitish membrane. (This is what can give a kidney a bad taste,
so be thorough.) Heat the fat and brown the kidney in it quickly. Pour
off
any excess fat, then stir in the flour, turning the kidney pieces in
it. Cook for 1 minute, then add the stock, sugar, bouquet garni, and
the spice bag. Bring to the boil, then cover and simmer gently for
about 3 hours. This can be done on the stove or in a crockpot. .
Cool the soup, then refrigerate. When it is quite cold take off any
fat from the top, then remove the bouquet garni and spice bags. Taste
for seasoning; add the lemon juice and sherry if needed. If the
pieces of kidney are not liked, strain the soup; or it can be
liquidized. Bring to just under boiling point before serving; serve
with thin slices of dry toast, or cheese biscuits.

Fresh Lobster Meat Tastes Great!

2008-10-27T13:15:00.000-07:00

When you're cooking for your family at home, do you often wish that you were able to provide the quality of food that a fine restaurant can? Do you enjoy cooking with fine quality ingredients, but don't have the time of patience to prepare them all yourself? Are you a seafood fan. If you answered yes to these questions, and don't want to deal with the mess of boiling your own lobster, then the fresh lobster meat from Quality Fresh Seafood is sure to spice up your dinner plans!
Who doesn't love fresh lobster meat, dripping in butter and freshly boiled? It's a wonderful taste, but if you don't live right near the ocean, it can also be incredibly hard to find. For those who do have access to fresh lobster, it's not a walk in the park to cook either. Finding the live lobster, keeping it alive until you're ready, and boiling it are difficult enough, not to mention the cracking and cleaning to find the good meat.
Quality Fresh Seafood is a great way to get the lobster meat you've been craving, with a lot less effort on your part. Simply order one of our one or two pound packages, and the next day, you can be enjoying delicious, fresh lobster, without having cracked a claw or hefted a stockpot. Fresh lobster meat will make a great addition to your holiday party, or will be a great surprise for your dinner party guests.
If you love to cook with fresh lobster meat, then do we have a deal for you. Our packages of fresh cleaned lobster meet from the claws, knuckles and tail will be perfect for you. Choose either one or two pounds, depending on the amount you would like to serve. This meat comes in easy to eat pieces that are perfect both plain with butter, and in a wide variety of appetizers and soups! Whatever you can create, you can make a reality with our easy to order lobster!
When you're planning a dinner party, the less hassle you have, the better. That's why ordering your lobster tails from Quality Fresh Seafood is the way to go. Instead of trying to bring a dozen fresh lobsters home from the grocery store, keeping them alive, and boiling them for hours, order direct from us instead. While you would have been cracking, cleaning, and wishing you planned another menu, you can mingle with your guests and enjoy your delicious, fresh lobster meat.
Here at Quality Fresh Seafood, your satisfaction with our product is our number one concern. That's why, when we get your order, we boil your fresh lobster meat, package it, and ship it to you overnight. That way you know you'll be enjoying your lobster as soon as possible, and that it will be the freshest lobster out there. So don't waste your time getting a small piece of lobster at a fancy restaurant, or trying to boil them yourself. Give yourself a much deserved break and order from us!
Are you tired of the same old dinners. Are your in-laws coming next week, and you want to impress them? Click on over to Quality Fresh Seafood today and order some of our delicious fresh lobster meat, sure to impress the whole family!

Cake Decorating Tools - Paper Cone Secrets

2008-10-27T13:14:00.000-07:00

Ornamenting tubes and cones are the basic cake decorating tools every cook needs. So, here's how you can make your own and save yourself a little extra money.

Constructing A Paper Cone

The one thing that discourages a beginner from using paper cones is not knowing how to construct one properly. With five minutes practice, you can become very proficient in making a cone.

The idea is to roll the paper into a cone-like shape. The tip of the cone is cut off, and the tube is dropped inside the cone. This cone is then filled with a decorating icing and closed up by folding or rolling over. Although any type of paper can be used, the best is a vegetable parchment. If this is not obtainable, waxed paper may be used. The heavier the waxed paper, the easier it is to construct the cone. Brown wrapping paper is satisfactory if not used for any great length of time. It absorbs moisture and will break when wet.

Vegetable parchment comes in various sizes and cuts. A recent development in the art of cake decorating is the introduction of flexible and transparent plastic cones. These cones offer several important advantages -they are strong and easily handled, the plastic may be washed and the cones re-used many times.

To make a paper cone, from a 9" roll of paper, first roll out a sheet approximately 17" long. Lay the sheet of paper flat on a table. Grasp the outer edges between your thumb and forefinger.

Turn the right hand corner and roll the right hand until a partial cone is formed. Circle the right hand with the left hand. Move your hands back and forth to adjust the point of the cone until it is needle sharp.

After the cone is formed, hold the completed cone firmly, at the top with thumb and fingers. Cut off the tip about 1/2 to 3/4 inches from the end, depending on the size of the tube you are using. Drop tube into cone.

Do not fill the cone over 3/4 full. After the cone is full, the top of the cone is folded in. This keeps the icing from backing out of the cone as pressure is applied.

Constructing a Small Paper Cone

For a small cone, an oblong piece of parchment paper may be cut in half and the same procedure followed using the long side of the triangle to construct the cone. As the cone becomes empty, it is necessary to continue folding the top down as the icing is forced out. Let's now take a closer look at how to get the most out of this cake decorating tool.

Tube Writing

The cone is held with the thumb and two fingers. Pressure is applied thru fingers and thumb. The cone is held at a 45 degree angle to the writing surface.

Stems

When making stems or stamens on the entire hand is used to apply pressure.

Stringwork

When working on the side of a cake or doing fine string work a more controlled pressure is obtained by holding the cone with thumb and two fingers.

Proper Method Of Holding A Cone: Details Of Pressure Control

After you have constructed your cone, place your tube in it and fill the cone with icing. The next, and most important step, is to apply pressure to the cone so that the icing will flow out the tip. You might imagine that you can simply take a tube full of icing and give it a squeeze and the icing will simply flow out the proper end. You will find on your first few attempts that this is not the case. Before applying pressure to the cone, be sure cone is folded properly to eliminate back-flow of icing.

The next step is very important. Place the cone in your right hand. Your right hand should be at the very top of the cone. The first two fingers of the left hand are used to guide or steady the cone.

With a little practice, you will find using the cone very easy and before you know it you'll have mastered the use of one of the most important cake decorating tools.

Looking For The Complete Step-by-Step Guide to Cake Decorating?

I've Got Loads Of Expert Advice And Useful Tips To Get You Started.

Click Here For Great Ideas: http://www.cake-decoration.net/

Nonstick Cookware Sets - Tips on How to Protect Them From Being Damaged

2008-10-27T13:04:00.000-07:00

There is nothing like having at least one good nonstick pan in your kitchen. However if you don't take proper care of your nonstick cookware they basically could become useless to you in a very short time. The most common problem is that they get scratched or the non-stick coating begins to peel off the pan.
There are some simple guidelines you can follow to insure that your nonstick cookware set stays in good working condition for a long time. Exposing your pans to high heat can damage the nonstick coating causing it to peel or vaporize and degrade.
Some of today's nonstick coatings can withstand high heat but if you're not sure whether you have this newer coating on your pans a good rule of thumb is never use them on high heat and never use them above medium high heat.
Another good tip is to add just a little oil to the cookware before putting it on the heat. This will help you to judge whether the pan might be getting too hot. Once the oil begins to smoke the pan or pot is getting to hot.
Always use the right utensils when cooking with nonstick cookware. Heatproof utensils like nylon spatulas, wooden, or silicone coated utensils are perfect for nonstick surfaces and will not harm them.
When washing your nonstick pots and pans never use anything abrasive just use a soft sponge. If you stack your nonstick cookware when storing them you should place a paper towel between each pot or pan. This will help to prevent the surfaces from getting scratched.
You will find more free information about nonstick cookware sets here. Or visit http://cookware.resourcesandinfo.net a web site dedicated to all types of cookware including gourmet cookware.

พบสารเมลามีนปนเปื้อนในนมข้นหวานสูตรน้ำมันปาล์ม ตรามะลิ

2008-10-22T15:05:00.000-07:00

อ.ย. พบสารเมลามีน (Melamine)ปนเปื้อนในนมข้นหวานแปลงไขมันไม่หวาน สูตรน้ำมันปาล์ม ตรามะลิ 92.82 มิลลิกรัมฝกิโลกรัม
ซึ่งจะเกินเกินที่อ.ย.กำหนดมาก โดยตัวอย่างที่พบ ระบุวันหมดอายุ 160109 ผลิตโดยอุตสาหกรรมนมไทย จำกัด

และทุกท่านโปรดทราบด้วยนะครับว่า ส่วนใหญ่ผู้ผลิตสินค้าที่มีส่วนผสมของนม มักจะมีการนำเข้าจากต่างประเทศ ตอนนี้จะรับประทานอะไร
ก็ต้องระวังกันบ้างนะครับ
ข้อมูลหาดูได้ที่เว็บไซด์ อ.ย.

Quick Raisin Bread Recipe

2008-10-22T14:52:00.000-07:00

Quick Raisin Bread Recipe
Ingredients
2 c Flour
2 ts Baking powder
1/4 ts Baking soda
3/4 ts Salt
1/3 c Sugar
1 c Raisins
2 c Cereal flakes
1 ea Egg
1 1/2 c Buttermilk
4 tb Shortening; melted

Method For Bread Recipe
Dredge raisins in small amount of flour, sift dry ingredients together and add raisins and cereal. Beat eggs slightly, add milk and melted shortening, blend well with first mixture but do not overmix. Bake in greased loaf pan 350 F. about 1 hour.

Thank you for visited my blog. I hope you enjoy.

อ.ย. พบ พบเมลามีนปนเปื้อนในชีสแซนด์วิช จูลี่ส์

2008-10-21T08:04:00.000-07:00

ตอนนี้ อย. เผย ผลตรวจวิเคราะห์ สารเมลามีน (Melamine) ในสินค้า
ชีสแซนด์วิช จูลี่ส์ ซึ่งเป็นขนมปังสอดไส้ครีม ผลิตที่ประเทศมาเลเซีย
โดยบริษัทที่นำเข้าและจัดจำหน่ายคือบริษัท มาร์คกิ้นส์ อินเตอร์เนชั่นแนล (ไทยแลนด์) จำกัด
วันที่ผลิต 24 ก.ค.51 วันที่หมดอายุ 24 ก.ค. 52
อ.ย. พบสารเมลามีน 7.96 มิลลิกรัม/กิโลกรัม ซึ่งเป็นปริมาณที่สูงเกินเกณฑ์ที่ อย. กำหนด
ควรงดบริโภคน่ะครับ เป็นอันตรายต่อร่างกาย สำหรับรายชื่ออาหารที่พบสารเมลามีน (Melamine)
ปนเปื้อนสามารถดูได้ที่เว็บ อ.ย.

จะมีอาหารบางชนิดที่พบสารเมลามีน (Melamine) แต่ไม่เกินเกิณฑ์มาตรฐานที่ อ.ย. กำหนด
แต่ถึงแม้จะไม่เกินที่กำหนดแต่ทางที่ดีเราควรจะหลีกเลี่ยงจะดีกว่า เพราะไม่สามารถรับประกันได้ว่า
สินค้ากล่องอื่นๆ หรือล็อตอื่นๆจะไม่เกินที่กำหนด

Quick Chicken And Noodles Recipe

2008-10-20T14:32:00.000-07:00

Quick Chicken And Noodles Recipe
INgredients
4 Skinless boneless chicken breast halves
1/4 ts Garlic powder
1/8 ts Paprika
1 cn (14.5 oz.) Swanson chicken broth
1/2 ts Dried basil leaves, crushed
1/8 ts Pepper
2 c Frozen broccoli, cauliflower, carrots
2 c Dry wide egg noodles

Method
In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and paprika. Set chicken aside. Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles. Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink. If desired, garnish with fresh basil.

Quick And Chewy Chocolate Drops Recipe

2008-10-18T08:22:00.000-07:00

Quick And Chewy Chocolate Drops Recipe
Ingredients
8 oz Hershey's semi-sweet baking chocolate, broken into pieces
1/4 c Butter or margarine; softened (1/2 stick)
1/2 c Sugar
1 Egg
1 1/2 ts Vanilla extract
1/2 c All purpose flour
1/4 ts Baking powder
1/2 c Chopped nuts; (optional)

Method
Heat oven to 350 deg F. In small microwave-safe bowl, place chocolate. Microwave at high (100%) 1 1/2 to 2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl, beat butter and sugar until well blended. Add egg and vanilla; beat well. Blend in melted chocolate, flour and baking powder. Stir in nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.

Light And Easy Picante Fish (microwave) – Easy Cooking Recipe

2008-10-18T08:19:00.000-07:00

Light And Easy Picante Fish (microwave) – Easy Cooking Recipe
INgredients
1 1/2 Cup fresh mushrooms
1 md Green and/or red bell pepper seeded and cut into 1 inch pieces (3/4 cup)
1 sm Onion halved and sliced
2 tb Chicken broth or water
4 Fish fillets (4-ounce each) 3/4" thick
1 c Picante sauce or salsa
2 tb Grated parmesan cheese

Method
In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion and broth. Cook, covered, on 100% power (high) 5-6 minutes or until tender, stirring once. In an 8 x 8 x 2 inch microwave- safe baking dish place fish fillets in an even layer, tucking under thin parts. Cook, covered, on high 4-5 minutes or until fish just flakes with a fork. Drain juices. With a slotted spoon, place vegetables on top of fish; sprinkle with oregano. Spoon salsa over vegetables. Cook, uncovered, 1-2 minutes or until heated through. Sprinkle with parmesan.

Quick And Easy Waffles Recipe(Easy food recipe)

2008-10-18T08:16:00.000-07:00

Quick And Easy Waffles Recipe(Easy food recipe)
Ingredients
4 Eggs
1 c Milk
1 tb Baking powder
1/2 ts Salt (optional)
2 c Flour
1/2 c Butter; melted
1 tb Sugar
1 ts Vanilla (optional)

Method
Beat eggs and sugar until light and foamy. Add cooled melted butter, milk and vanilla extract. Sift flour and baking powder and add to egg mixture. Add salt & beat well. Bake and serve.

Quick Beef Casserole Recipe

2008-10-14T08:03:00.001-07:00

Quick Beef Casserole Recipe
Ingredients
1 lb Ground beef
1 md Onion, finely chopped
1 cn Spanish rice (15-oz)
1 cn Stewed tomatoes (16-oz)
1/2 c Cheddar cheese - 1/4" cubes
Method
Fry beef and onions until browned. Drain. Add rice, tomatoes, and cheese. Simmer until mixture is heat through and cheese is melted. Serve with salad and toasted garlic bread.

So Easy Banana Caramel Pie Recipe

2008-10-13T08:12:00.000-07:00

So Easy Banana Caramel Pie Recipe
Ingredients
1 Baked 8" pie shell
1/4 c Cold water
2 Egg yolks
1/2 c Granulated sugar
1/2 c Brown sugar, packed
1/4 c All-purpose flour
1/4 ts Salt
1 c Boiling water
1 tb Butter or
1/2 ts Vanilla extract
3 Or 4 ripe bananas
1/2 c Heavy cream

Method
Early in day: In saucepan, mix cold water with egg yolks; stir in combined sugars, flour, and salt. Gradually add boiling water, stirring briskly. Cook, stirring, 3 to 5 min., or until smooth and thick. Add butter and vanilla; cool 5 min., stirring occasionally. Pour into baked pie shell. Refrigerate till serving time.
To serve: Slice bananas over filling. Whip cream; spread over all.

Sweet And Sour Beef

2008-10-08T22:04:00.001-07:00

Sweet And Sour Beef
Ingredients
1 lb Lean ground beef
1 sm Onion; thinly sliced
2 ts Minced fresh ginger
1 pk 16 oz frozen mixed veggies (snap peas, carrots, water chestnuts, pineapple and red pepper)
6 tb Bottled sweet and sour sauce
Cooked rice

Method
Place meat, onion and ginger in large skillet; cook over high heat 6 to 8 minutes or until no longer pink, breaking meat apart with wooden spoon. Pour off drippings.

Stir in frozen vegetables and sauce. Cook, covered, 6 to 8 minutes or until vegetables are heated through. Serve over rice.

Quick Shrimp In Garlic Butter Recipe

2008-09-27T03:24:00.000-07:00

Quick Shrimp In Garlic Butter Recipe
Ingredients
1/4 c Margarine
1/2 ts Garlic powder
2 ts Dried parsley flakes
1/4 ts Paprika
1 ds Ground black pepper
1 lb Small shrimp
1 ts Lemon juice

Method
Place margaine in custard cup or 1 cup glass measure. Add garlic powder, parsley flakes, paprika, and pepper. Microwave on High about 1 minute, or until melted. Peel and devein shrimp; spread in 10 inch round glass baking dish. Pour butter mixture evenly over shrimp. Cover with plastic wrap, making a 1" slit in plastic to vent. Microwave on High 6 to 9 minutes, stirring every 2 minutes, until shrimp are just pink and opaque. Let stand, covered, 1 minute. Sprinkle with lemon juice and garnish with fresh parsley sprigs.

Knowling Importance of Food Elements

2008-09-20T12:34:00.000-07:00

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.

The food elements.
-------------------

The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.

Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature's laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen." The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.

Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.

With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.

Uses of the food elements.
--------------------------

Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;

1. They furnish material for the production of heat;

2. They are a source of force when taken in connection with other food elements;

3. They replenish the fatty tissues of the body. Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.

The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.

Proper combinations of foods.
-----------------------------

While it is important that our food should contain some of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.

It is thus apparent that much care should be exercised in the selection and combination of food materials. Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.
Visit Common Food Allergies to learn about fish allergy and tomato allergy.

Quick And Easy Pumpkin Bread Recipe

2008-09-17T12:17:00.002-07:00

Quick And Easy Pumpkin Bread Recipe
Ingredients
1 1/2 c Sugar
1 2/3 c Flour
1/4 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Ground cloves
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 c Vegetable oil
1/2 c Water
1 c Mashed pumpkin
2 Eggs
1/2 c Nuts, optional

Preparation
Sift dry ingredients together. Stir in remaining ingredients. Pour batter into buttered and floured loaf pan. Bake 1 hour at 350.

The Infrawave Speed Oven - Microwave Fast Without the Microwave Taste

2008-09-17T12:17:00.001-07:00

The Infrawave Speed Oven - Microwave Fast Without the Microwave Taste
The latest thing in cooking technology for the kitchen is called the Infrawave Speed Oven from Black & Decker. Once you've experienced cooking with this appliance, you'll never go back to your old fashioned toaster oven again. The Infrawave oven uses infrared light technology to give you instant heat meaning you'll never have to wait for your conventional oven or toaster oven to heat up again, giving you faster cooking times than ever before.

You won't even have to concern yourself with setting the proper temperature to cook at since the unit's automatic menu selects the temperature for you and cycles the cooking lights according to the type of food being cooked.

You'll get perfectly prepared food every time because of the way the Infrawave used infrared light technology to cook the food from the inside and the outside at the same time. Your food will come out both juicy and flavorful, cooked to perfection brown and crispy as well.

You'll get professional chef-quality meals in less time than ever before with:

* No preheating required
* No thawing required either ... take frozen meals right from the freezer to the oven - many frozen foods are ready in 20 minutes or less
* 52 pre-programmed settings - you'll certainly find one that's right for the meal you're preparing
* The Infrawave oven is up to 50% faster than a conventional oven

The Infrawave speed oven gives you foods prepared with times similar to those of a microwave oven but there are features here that a microwave can't touch.

The Infrawave oven:

* Browns food as nice or nicer than a conventional oven (try doing that with a microwave)
* Grills meats to perfection whether you're cooking steaks, fish or chicken it all comes out perfectly
* Reheats leftovers in a jiffy so they taste better than the original
* You won't get that "bland taste" that a microwave sometimes gives foods
* The oven is compact too, measuring 14 inches wide, 13 ¾ inches deep and 10 inches tall

There are a number of functions that can be selected from the oven's intelligent keypad. It's simple to select broiling for meats like pork chops, steaks, hamburgers, hot dogs or chicken. There are also preprogrammed settings for family favorites like French fries or chicken wings.

And if you need to convert a conventional recipe, the Infrawave has you covered there too. There's a button on the digital control panel that will convert regular cooking times to Infrawave time. How convenient is that.

Even a simple cooking task like baking cookies is much faster with the Infrawave oven.

Here's how the process goes with a conventional oven:

* Preheat the oven to 350 degrees Fahrenheit
* Wait approximately 10 minutes for the oven to heat up
* Bake at 350 degrees for approximately 13 minutes

Let's see how the process works with an Infrawave Speed Oven:

* Place the cookies in the oven
* Press the "cookies" button on the control panel and then
* Press the "cookies" button again to accept the default time of 7 minutes (for most cookies) The Infrawave oven heater lights will then cycle on and off (as a part of the normal cooking process) as needed for baking the cookies.
* It's that simple ... perfectly done cookies in almost half the time of the conventional oven

All things considered, the Infrawave Speed oven is a welcome new addition to the modern kitchen with many benefits not found in other cooking appliances.

Like to get more information about the Infrawave Speed oven? Simply visit http://Infrawave-Oven.org for all the details you'll need to make an informed decision.

The Infrawave Oven - The Latest Appliance for the Modern Kitchen

2008-09-16T13:41:00.000-07:00

There is a new kitchen appliance that makes baking, grilling and other cooking chores faster and easier than ever before. Called an Infrawave oven, it uses infrared light technology to make cooking and baking up to 50% faster than with a conventional oven, a toaster oven or even a microwave.

The oven uses a higher frequency infrared lightwave to cook food and this results in brown and crispy foods where a microwave sometimes yields bland versions of the same dish. Meats are cooked on the inside and the outside at the same time. Chef-quality is how the food has been described by folks tasting it. The Infraware oven is more like a small convection oven than it is to a microwave.

The oven actually sends out two different types of infrared waves. The first are shorter, high frequency waves that cooks the surface of the food to make the food crispy. The other type are long, lower frequency waves that cook the inner sections of the food. What results are professional, chef-quality prepared fish, poultry and meats cooked in almost half the time a conventional oven would take. Your family will be enjoying faster and healthier meals in less time than ever before.

There's no preheating or thawing needed either. The Infrawave oven takes care of that as well. What a time-saving convenience that is. In fact, many frozen foods are completely cooked in under 20 minutes.

Not much larger than a toaster oven, the unit is small and compact with a footprint of only 15 inches wide by 14 inches deep.

It has a capacity of 0.7 cubic feet with inside dimensions of 10-5/16 inches x 11 inches x 6 inches tall. The oven is also equipped with a digital touch pad, a digital display and a slide out crumb tray. The especially unique aspects of the Infrawave are its ability to "know" how to cook your food based on the settings you choose. The unit is equipped with a touchpad that you use to program the oven for whatever type of food you are preparing.

You simply input the type of food that you're going to cook (steak, chicken, lasagna, potatoes, etc.) and the Infrawave oven automatically sets the cooking temperature and time. You can even set the oven to alert you at different cooking times, depending on the style of cooking you want.

For example, you can choose 'regular' and 'crispy' and then when the cooking time is done for the regular cycle, the oven will alert you and then when the cooking time is done for the crispy cycle it will alert you once again. There are a number of different preset options available as well so you won't be stuck looking for the perfect choice.

You don't need special cooking dishware either; any cookware that is suitable for a conventional oven is acceptable to use including ovenproof dishes without lids or metal or ceramic cookware. You need to make certain to keep the cookware and the food you're cooking at least one inch away from the upper heating elements.

All in all, any modern well-equipped kitchen will benefit from the addition of this appliance with its ability to produce chef-quality foods in less time than ever called the Infrawave oven.

Would you like to know more about the Infrawave oven? Visit http://infrawave-oven.org/ to get more information and all the details you need to make a wise and informed decision.

Easy Hungarian Soup Recipe

2008-09-16T07:56:00.000-07:00

Easy Hungarian Soup Recipe
Ingredients
2 lb Stewing beef
3 tb Butter
1 Onion, chopped
1 Clove garlic, minced
1 tb Paprika
2 cn (10 3/4 oz) tomato soup
9 c Water
1/4 ts Caraway seeds
4 md Carrots, sliced
4 oz Wide noodles
10 oz Frozen cut green beans
1 c Sour cream

Method
Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil.

Easy Hot Dog Cheese Roll Ups Recipe

2008-09-15T07:44:00.000-07:00

Easy Hot Dog Cheese Roll Ups Recipe
Ingredients
30 Cocktail franks
10 Cheese slices
2 pk Crecent rolls

Method
Take the roll dough and unroll them carefully. Cut each triangle in half. (will need part of the second box; but not all) ; keeping the triangular shape. Then wrap 1/3 or a piece of cheese around the frank and holding it with your fingers start rolling it in the roll. Start at the large end of the triangle and roll towards the tip. Bake in a hot oven until brown...should only take about 10 minutes at 400 degrees. Watch carefully. Take out when they are browned. Serve immediately.

Quick Cobbler Pie Recipe

2008-09-12T12:13:00.000-07:00

Quick Cobbler Pie Recipe
Ingredients
1 c Flour
1 c Sugar
2 ts Baking powder
1/4 ts Salt
3/4 c Milk
Method
Preheat oven to 375 Mix above ingredients. Put 1/2 c. oleo in 8 x 12 baking dish and melt. Pour above mixture into oleo in baking dish. Add 1 medium sized can of sweetened fruit or 3 to 4 cups of fresh fruit. If fruit is not sweetened, add 1/2 c. sugar on top before baking. Bake about 45 min